1 00:00:09,039 --> 00:00:11,320 Speaker 1: Hello, and welcome to Save Your Protection of iHeartRadio. 2 00:00:11,440 --> 00:00:14,080 Speaker 2: I'm Anny Reese and I'm Lauren Vogelbaum, and today we 3 00:00:14,120 --> 00:00:16,160 Speaker 2: have an episode for you about or Shot. 4 00:00:17,239 --> 00:00:23,400 Speaker 1: Yes, a fun one, a complete heck and mess. 5 00:00:23,560 --> 00:00:26,960 Speaker 2: I we were just saying before we hit record that, man, 6 00:00:27,000 --> 00:00:29,560 Speaker 2: you really never know where the reading is going to 7 00:00:29,640 --> 00:00:31,720 Speaker 2: take you. And I thought that this was going to 8 00:00:31,720 --> 00:00:34,960 Speaker 2: be a nice, simple episode and I was I was incorrect. 9 00:00:37,080 --> 00:00:39,440 Speaker 1: Yeah, it was funny because you that was your kind 10 00:00:39,479 --> 00:00:42,559 Speaker 1: of preliminary suggestion message about this was like, I think 11 00:00:42,560 --> 00:00:45,440 Speaker 1: gonna be a nice short one and then LUs, you 12 00:00:45,560 --> 00:00:51,320 Speaker 1: can't tell. Oh the hubris of man. And it continues, 13 00:00:51,520 --> 00:00:54,600 Speaker 1: it continues. We never learned our lesson, but you don't. 14 00:00:56,880 --> 00:00:59,280 Speaker 1: Was there any particular reason this was on your mind. 15 00:00:59,800 --> 00:01:02,960 Speaker 2: We had just done that classic about my ties and 16 00:01:03,280 --> 00:01:06,040 Speaker 2: I heckn love my ties and I heckn love or 17 00:01:06,160 --> 00:01:10,440 Speaker 2: Shot and yeah, so I was like, what is up 18 00:01:10,480 --> 00:01:14,000 Speaker 2: with that? Let's find out. 19 00:01:13,240 --> 00:01:17,280 Speaker 1: And oh the finding has occurred. Oh the finding out 20 00:01:17,400 --> 00:01:22,200 Speaker 1: what a process it was. I don't I've had or 21 00:01:22,280 --> 00:01:26,319 Speaker 1: shot obviously, but I didn't have a familiarity with it. 22 00:01:26,480 --> 00:01:32,560 Speaker 1: But my mom loves or shots. Oh okay, that sticks out. 23 00:01:32,560 --> 00:01:35,880 Speaker 1: To me because she doesn't drink cocktails. 24 00:01:35,800 --> 00:01:36,120 Speaker 2: Not all. 25 00:01:36,440 --> 00:01:39,600 Speaker 1: Sure, yeah, but she loves or Shot and she loves Ameretto. 26 00:01:40,880 --> 00:01:43,959 Speaker 1: And so when I was going to college and I 27 00:01:44,040 --> 00:01:47,600 Speaker 1: became a drinking age, you know when you're at least 28 00:01:47,800 --> 00:01:49,960 Speaker 1: in my case, you don't know what to order and 29 00:01:50,000 --> 00:01:52,680 Speaker 1: you're trying to sound cool. I remember trying to order. 30 00:01:53,040 --> 00:01:55,200 Speaker 1: I was like, we're shot, and the person was like, 31 00:01:55,520 --> 00:01:59,200 Speaker 1: what what with? What with? Who? 32 00:01:59,400 --> 00:01:59,600 Speaker 2: Yeah? 33 00:02:00,040 --> 00:02:04,840 Speaker 1: Anne, I'm pretty sure I just left. This interaction did 34 00:02:04,880 --> 00:02:05,520 Speaker 1: not go well. 35 00:02:08,160 --> 00:02:11,480 Speaker 3: Yeah, but I went back and got a screwdriver later. 36 00:02:12,600 --> 00:02:15,680 Speaker 3: Oh there you go, Yeah, because I knew what that was. Sure, 37 00:02:16,160 --> 00:02:18,440 Speaker 3: You're like, I'm aware that this is a cocktail, I'll 38 00:02:18,520 --> 00:02:18,959 Speaker 3: order one. 39 00:02:19,120 --> 00:02:22,240 Speaker 1: Sure, Yeah, But I always think of these kind of 40 00:02:22,320 --> 00:02:27,679 Speaker 1: nutty liquors with my I associate them with my mom 41 00:02:27,680 --> 00:02:31,720 Speaker 1: because she really likes that flavor. Also, you could see 42 00:02:31,720 --> 00:02:35,880 Speaker 1: our our horse Shot episode, along with the Mytai classic 43 00:02:35,919 --> 00:02:37,200 Speaker 1: that we just reran. 44 00:02:37,240 --> 00:02:42,200 Speaker 2: M hm, and various nut episodes that we've done. Maybe 45 00:02:42,960 --> 00:02:44,919 Speaker 2: Grains of kinds. 46 00:02:45,320 --> 00:02:52,799 Speaker 1: I don't know, grains of kinds. I like that. Sure, Well, 47 00:02:52,880 --> 00:02:55,680 Speaker 1: I guess that breaksast to our question. 48 00:02:56,560 --> 00:02:58,200 Speaker 3: Does all right. 49 00:02:59,600 --> 00:03:03,919 Speaker 1: Or what is it? 50 00:03:04,480 --> 00:03:08,359 Speaker 2: Well? Orgeatte is a type of horrible syrup, made traditionally 51 00:03:08,520 --> 00:03:12,320 Speaker 2: by steeping crushed almonds in water and then sweetening the 52 00:03:12,480 --> 00:03:16,440 Speaker 2: resulting liquid. It can also have alcohol, usually some kind 53 00:03:16,480 --> 00:03:19,360 Speaker 2: of neutral spirit added to make it a liqueur. It 54 00:03:19,400 --> 00:03:22,639 Speaker 2: can also be made of almond flavoring instead of actual almonds. 55 00:03:22,720 --> 00:03:25,639 Speaker 2: It can also also be made with nuts and flavors 56 00:03:25,680 --> 00:03:28,920 Speaker 2: other than or in addition to almond. Orange. Flower water 57 00:03:29,080 --> 00:03:32,280 Speaker 2: is common but okay so the result depending on how 58 00:03:32,320 --> 00:03:35,880 Speaker 2: you make and filter. It can be milky, cloudy or clear, 59 00:03:36,280 --> 00:03:41,200 Speaker 2: thinner or thicker, sweet to like cloying, but should have 60 00:03:41,280 --> 00:03:46,200 Speaker 2: that sort of like sweet, nutty, creamy, smooth, light richness 61 00:03:46,240 --> 00:03:50,400 Speaker 2: that almonds have with a bit of a light floral note. 62 00:03:50,640 --> 00:03:53,920 Speaker 2: It can be added to cocktails or coffee drinks, or 63 00:03:54,000 --> 00:03:58,640 Speaker 2: desserts or sweet sauces. It's like it's like liquid Marzapan. 64 00:03:59,400 --> 00:04:02,400 Speaker 2: It's like it's like if a very light maple syrup 65 00:04:02,480 --> 00:04:06,240 Speaker 2: or maybe a thin honey tasted like almonds. 66 00:04:06,280 --> 00:04:07,160 Speaker 1: It's like it's like. 67 00:04:07,080 --> 00:04:10,680 Speaker 2: If almond milk were trying to be a candy. It's 68 00:04:10,880 --> 00:04:14,560 Speaker 2: it's like it's like the it's like the diluted memory 69 00:04:15,040 --> 00:04:17,839 Speaker 2: of the very first sip of like your favorite cool 70 00:04:17,920 --> 00:04:23,520 Speaker 2: beverage treat, just smooth and sweet and so nice. 71 00:04:24,800 --> 00:04:25,680 Speaker 1: Now I want so. 72 00:04:28,720 --> 00:04:31,679 Speaker 2: It took me a really long time to remember that 73 00:04:31,720 --> 00:04:35,560 Speaker 2: that orgate is just like a common name for almond 74 00:04:35,640 --> 00:04:39,000 Speaker 2: syrup these days, which is a common thing that every 75 00:04:39,040 --> 00:04:44,680 Speaker 2: cafe has, right, And so especially if for example, you're 76 00:04:44,680 --> 00:04:46,880 Speaker 2: going to a cafe are that also has a bar, 77 00:04:47,000 --> 00:04:51,680 Speaker 2: which many cafes in Atlanta do, you could probably order 78 00:04:52,120 --> 00:04:54,360 Speaker 2: you could like, as long as the bar isn't busy 79 00:04:54,400 --> 00:04:56,039 Speaker 2: and they don't hate you, you know, like, you could 80 00:04:56,080 --> 00:04:58,440 Speaker 2: probably order some kind of orgeade drink. 81 00:05:00,920 --> 00:05:03,080 Speaker 1: Noted thank you. 82 00:05:04,279 --> 00:05:07,800 Speaker 2: Yeah, you're welcome, mand or I apologize a little bit 83 00:05:07,800 --> 00:05:10,960 Speaker 2: of both, a little bit of both, okay, though, So 84 00:05:11,400 --> 00:05:14,640 Speaker 2: almonds are a type of culinary nut that is technically 85 00:05:14,720 --> 00:05:17,880 Speaker 2: a seed, not a botanical nut. Nuts and seeds are 86 00:05:17,920 --> 00:05:21,880 Speaker 2: like like a square rectangle situation, like all nuts are seeds, 87 00:05:21,960 --> 00:05:25,920 Speaker 2: but not all seeds are nuts. I bring this up 88 00:05:25,960 --> 00:05:28,919 Speaker 2: because to understand what orighot is, it does help to 89 00:05:29,000 --> 00:05:32,320 Speaker 2: understand what a seed is, all right, We've talked about 90 00:05:32,320 --> 00:05:35,119 Speaker 2: this various times, but basically, a seed is a little 91 00:05:35,160 --> 00:05:37,920 Speaker 2: packet of potential that a plant will produce in order 92 00:05:37,960 --> 00:05:41,279 Speaker 2: to hopefully grow a new plant, a seed well does 93 00:05:41,320 --> 00:05:46,280 Speaker 2: contain a lot of nutrition and like helpful environmental situators 94 00:05:46,480 --> 00:05:50,000 Speaker 2: for this potential baby plant. The exact makeup will depend 95 00:05:50,080 --> 00:05:53,039 Speaker 2: upon the type of plant. You know, just for illustration 96 00:05:53,480 --> 00:05:56,520 Speaker 2: that the makeup of a seed of wheat is pretty 97 00:05:56,520 --> 00:05:59,080 Speaker 2: different from the makeup of a seed of a walnut tree, 98 00:05:59,200 --> 00:06:02,080 Speaker 2: partially because humans have helped select for the kinds of 99 00:06:02,160 --> 00:06:05,240 Speaker 2: seeds that we want from both of those things. And 100 00:06:06,600 --> 00:06:09,480 Speaker 2: that is in turn, because as cool as it is 101 00:06:09,520 --> 00:06:13,680 Speaker 2: that like baby plants get protection and nutrition from seeds suckers, 102 00:06:13,880 --> 00:06:15,280 Speaker 2: we can get nutrition from them too. 103 00:06:16,920 --> 00:06:24,599 Speaker 1: Suckers. Yeah, plants, they think they can keep us away. 104 00:06:26,000 --> 00:06:33,680 Speaker 2: Nope, we make tools here, we are, Okay. In any 105 00:06:33,680 --> 00:06:37,800 Speaker 2: given seed, you're gonna have some balance of proteins and 106 00:06:37,839 --> 00:06:41,600 Speaker 2: carbs and fats, plus various other compounds, some of which 107 00:06:41,600 --> 00:06:45,520 Speaker 2: we experience as flavors. In the case of a pertinent 108 00:06:45,560 --> 00:06:48,560 Speaker 2: to today's topic, almonds, you've got a bunch of fats, 109 00:06:48,920 --> 00:06:52,480 Speaker 2: which we generally experiences as being kind of rich and creamy, 110 00:06:52,880 --> 00:06:55,359 Speaker 2: and then a little bit of sugar, and then like 111 00:06:55,400 --> 00:06:59,000 Speaker 2: a couple dozen flavor compounds ranging from a like fruity 112 00:06:59,160 --> 00:07:04,800 Speaker 2: and cherry life to floral to roasty, too sweet. But 113 00:07:05,839 --> 00:07:10,000 Speaker 2: all of that stuff is packed up in there. Some 114 00:07:10,040 --> 00:07:14,040 Speaker 2: of it only exists in the whole almond as precursors 115 00:07:14,240 --> 00:07:17,760 Speaker 2: to the compounds that we can taste. So how do 116 00:07:17,800 --> 00:07:20,800 Speaker 2: you get the stuff out? Well, you crush the nut 117 00:07:20,800 --> 00:07:24,240 Speaker 2: and in this case, you mix it with water. Yep, yeah, 118 00:07:24,280 --> 00:07:26,120 Speaker 2: hot water is a little bit more effective than cold, 119 00:07:26,120 --> 00:07:29,440 Speaker 2: but you don't want to boil it. That allows the 120 00:07:29,480 --> 00:07:33,280 Speaker 2: reactions to happen that get the most almondy flavor and 121 00:07:33,320 --> 00:07:36,640 Speaker 2: the most fats out of your almonds. Delicious and nutritious, 122 00:07:37,080 --> 00:07:40,440 Speaker 2: does not taste like chicken. You do often take the 123 00:07:40,480 --> 00:07:43,440 Speaker 2: skins off of the almonds first by by blanching them 124 00:07:43,600 --> 00:07:45,800 Speaker 2: that that is, heating them briefly in water, and then 125 00:07:45,840 --> 00:07:49,320 Speaker 2: manually removing the skins. That's because the skins contain bitter 126 00:07:49,400 --> 00:07:52,600 Speaker 2: tannins that you probably don't want in your oarshot or 127 00:07:52,800 --> 00:07:55,600 Speaker 2: your palmond milk or any other kind of almond product 128 00:07:55,600 --> 00:07:59,679 Speaker 2: that you're making. So you've got your almond water. However, 129 00:08:00,280 --> 00:08:03,840 Speaker 2: at this point that almond water is like some water 130 00:08:04,360 --> 00:08:07,640 Speaker 2: and a bunch of oils and stuff, none of which 131 00:08:07,720 --> 00:08:11,200 Speaker 2: necessarily want to play nice with each other. So in 132 00:08:11,320 --> 00:08:14,240 Speaker 2: order to help create a stable emulsion, that is a 133 00:08:14,360 --> 00:08:17,320 Speaker 2: mix of things what do not want to mix. One 134 00:08:17,320 --> 00:08:19,880 Speaker 2: of the things you can do in certain circumstances like 135 00:08:19,920 --> 00:08:26,040 Speaker 2: this one is add sugar. Sugar molecules can help disrupt 136 00:08:26,160 --> 00:08:29,240 Speaker 2: large globs of fats in a base of water and 137 00:08:29,360 --> 00:08:32,880 Speaker 2: divide those fats up into small globs and help evenly 138 00:08:32,920 --> 00:08:38,120 Speaker 2: distribute them throughout the water. Also, sugar tastes good. All 139 00:08:38,120 --> 00:08:42,280 Speaker 2: that being said, sweet almond water orghot is only the beginning. 140 00:08:43,000 --> 00:08:46,400 Speaker 2: All kinds of nuts can be used. A pistachio, walnut, pecan, 141 00:08:46,880 --> 00:08:50,840 Speaker 2: pine nuts, peanuts, pumpkin seeds, other things like the aforementioned orange, 142 00:08:50,880 --> 00:08:54,880 Speaker 2: flower water or maybe rosewater will provide a nice confluence 143 00:08:54,960 --> 00:09:00,240 Speaker 2: and or contrasting sweet, fruity floralness. I'd like to see 144 00:09:00,280 --> 00:09:02,880 Speaker 2: you return to some other flavorings that have historically been used, 145 00:09:02,880 --> 00:09:06,640 Speaker 2: like cinnamon. More on that in the history section. And yeah, 146 00:09:06,760 --> 00:09:09,920 Speaker 2: orzhot is most often used to flavor beverages, like to 147 00:09:09,920 --> 00:09:12,800 Speaker 2: give a little creaminus to sort of fruity rich cocktails 148 00:09:12,840 --> 00:09:16,160 Speaker 2: made with rum like the mytaie, or to add layers 149 00:09:16,240 --> 00:09:19,200 Speaker 2: to a sweetened coffee or tea or a milk type 150 00:09:19,240 --> 00:09:22,400 Speaker 2: drink or to make a nice sweet soda water. Though 151 00:09:22,440 --> 00:09:25,000 Speaker 2: I will say that almond is one of my very 152 00:09:25,040 --> 00:09:28,480 Speaker 2: favorite flavors, and so I'm really curious about any like 153 00:09:28,880 --> 00:09:32,120 Speaker 2: extracurricular uses anyone has for or shot. 154 00:09:33,840 --> 00:09:42,160 Speaker 4: Yes, yeah, yeah, I think my university had a bending 155 00:09:42,200 --> 00:09:44,680 Speaker 4: machine that just had the flavor or shot and you 156 00:09:44,720 --> 00:09:46,480 Speaker 4: can add it as a shot into your coffee. 157 00:09:46,559 --> 00:09:46,839 Speaker 2: Oo. 158 00:09:47,400 --> 00:09:51,000 Speaker 1: Yeah, it was. It was a go to. It was good, 159 00:09:51,640 --> 00:09:56,080 Speaker 1: so good. M hm. Well what about the nutrition. 160 00:09:56,880 --> 00:09:59,680 Speaker 2: It depends, of course on how it is made, but 161 00:09:59,720 --> 00:10:02,040 Speaker 2: with the sugar content or zhot is likely to be 162 00:10:02,080 --> 00:10:04,520 Speaker 2: a bit of a treat. Treats are nice, and to 163 00:10:04,559 --> 00:10:06,920 Speaker 2: be fair, these tend to be pretty strongly flavored, so 164 00:10:06,960 --> 00:10:08,199 Speaker 2: a little bit does go a long way. 165 00:10:09,840 --> 00:10:16,600 Speaker 1: Hmmm, well, numbers peek behind the. 166 00:10:16,520 --> 00:10:21,119 Speaker 2: Curtain, y'all. In the in the numbers bullet in our outline, 167 00:10:21,240 --> 00:10:24,240 Speaker 2: I just drew a little sad face. 168 00:10:26,040 --> 00:10:31,280 Speaker 1: M communicate, which which means. 169 00:10:31,040 --> 00:10:35,240 Speaker 2: That I could not find any relevant numbers. I was, 170 00:10:35,960 --> 00:10:39,840 Speaker 2: to be fair busy doing looking into many other different things. 171 00:10:41,320 --> 00:10:43,760 Speaker 2: As I said, this one took me places and and 172 00:10:43,840 --> 00:10:45,839 Speaker 2: I didn't even get to talk about cyanide. 173 00:10:46,160 --> 00:10:50,840 Speaker 1: So the real tragedy of the whole thing. 174 00:10:51,320 --> 00:10:57,440 Speaker 2: It is although bonus. This led to a conversation in 175 00:10:57,480 --> 00:10:59,640 Speaker 2: which we decided that we might do a little mini 176 00:10:59,679 --> 00:11:03,240 Speaker 2: series about poisons, especially tasty ones. 177 00:11:04,480 --> 00:11:08,920 Speaker 1: I think that'd be fun. Absolutely, I gonna be a 178 00:11:08,920 --> 00:11:13,760 Speaker 1: grand ole time. Uh. You definitely can check out again 179 00:11:13,800 --> 00:11:17,240 Speaker 1: our classic on mind ties about how popular that drink is. 180 00:11:17,280 --> 00:11:21,600 Speaker 1: But one is to assume or shot pretty popular, yeah, 181 00:11:21,720 --> 00:11:26,440 Speaker 1: I would say, and it's gotta it's got a history 182 00:11:26,520 --> 00:11:28,480 Speaker 1: behind it. It does, it does. 183 00:11:28,720 --> 00:11:30,400 Speaker 2: Uh, yes, And we are going to get into that 184 00:11:30,400 --> 00:11:31,960 Speaker 2: as soon as we get back from a quick break 185 00:11:31,960 --> 00:11:34,559 Speaker 2: forward from our sponsors. 186 00:11:42,080 --> 00:11:47,160 Speaker 1: And we're back. Thank you sponsor, Yes, thank you. And Okay, Almonds, 187 00:11:48,360 --> 00:11:53,440 Speaker 1: no different episode. We've it's been on our list. We've 188 00:11:53,480 --> 00:11:56,200 Speaker 1: talked about it a lot. Yeah, I think we even 189 00:11:56,320 --> 00:12:00,840 Speaker 1: had someone who was looking to do like guess pitches 190 00:12:00,840 --> 00:12:04,960 Speaker 1: with us and Almonds is going to be a whole 191 00:12:04,960 --> 00:12:10,640 Speaker 1: thing and environmental ramifications like yeah, yeah going on. 192 00:12:11,280 --> 00:12:13,440 Speaker 2: Yeah, yeah, a lot going on there. 193 00:12:13,840 --> 00:12:15,920 Speaker 1: Also. I have to say that like. 194 00:12:16,440 --> 00:12:23,760 Speaker 2: Plant based milks in general are their own episodes because right, 195 00:12:23,880 --> 00:12:27,719 Speaker 2: as it turns out, people have been like extracting like 196 00:12:28,000 --> 00:12:32,360 Speaker 2: milky type substances from seeds and nuts for a very 197 00:12:32,400 --> 00:12:35,800 Speaker 2: long time, Like almond milk is discussed as early as 198 00:12:35,840 --> 00:12:39,000 Speaker 2: the twelve hundreds in the Levant, so that's a separate 199 00:12:39,080 --> 00:12:42,040 Speaker 2: that's kind of a separate issue. Yes, I think barley 200 00:12:42,240 --> 00:12:46,240 Speaker 2: barley milks go back about the same period of time 201 00:12:46,520 --> 00:12:50,880 Speaker 2: in ancient China and or Japan, so right. 202 00:12:51,800 --> 00:12:53,800 Speaker 1: And that can be the difficulty of when you're trying 203 00:12:53,840 --> 00:12:57,880 Speaker 1: to unravel the history of these things because they are related. 204 00:12:57,880 --> 00:13:00,840 Speaker 1: But also we can't just have a twelve our podcast. 205 00:13:02,640 --> 00:13:08,199 Speaker 1: But speaking of barley water, most historians believe that or 206 00:13:08,320 --> 00:13:12,360 Speaker 1: jot nice words related or originated in France, with the 207 00:13:12,400 --> 00:13:16,560 Speaker 1: first versions popping up in the fourteenth century. The word itself, 208 00:13:16,600 --> 00:13:21,440 Speaker 1: though okay, it most likely derives from Italian meaning barley water, 209 00:13:22,400 --> 00:13:25,400 Speaker 1: although fun with etymology, I also read it could come 210 00:13:25,400 --> 00:13:29,240 Speaker 1: from the French word for barley, both of which come 211 00:13:29,240 --> 00:13:32,360 Speaker 1: from the Latin word for barley. This is because the 212 00:13:32,360 --> 00:13:37,320 Speaker 1: first iterations of orgot were typically made with barley and 213 00:13:37,400 --> 00:13:40,559 Speaker 1: the oil to be precise, after the barley crop had 214 00:13:40,600 --> 00:13:44,000 Speaker 1: been harvested. The oil was then mixed with water and 215 00:13:44,160 --> 00:13:49,840 Speaker 1: or sugar there you go, or early orhot. So this, yeah, 216 00:13:49,880 --> 00:13:51,760 Speaker 1: this whole thing most likely got started in the Middle 217 00:13:51,800 --> 00:13:54,200 Speaker 1: Ages in Europe, when people were looking to use up 218 00:13:54,240 --> 00:13:58,400 Speaker 1: everything that they could, which included the leftover water after 219 00:13:58,559 --> 00:14:02,000 Speaker 1: boiling the bar bar crop, which i'd in some places 220 00:14:02,080 --> 00:14:07,280 Speaker 1: I read people believed it was nutritious absolutely, yeah. Yeah. 221 00:14:07,320 --> 00:14:10,680 Speaker 1: Other sources, though, they go way further back to sixth 222 00:14:10,720 --> 00:14:14,400 Speaker 1: century Europe, when the water left after boiling barley was seen, yeah, 223 00:14:14,440 --> 00:14:18,719 Speaker 1: as nutritious and medicinal and a curative for things like fever. 224 00:14:19,320 --> 00:14:24,120 Speaker 2: Or even earlier. There are ancient Greek mentions of barley water. However, 225 00:14:24,240 --> 00:14:27,880 Speaker 2: for a really long time, sweeteners were expensive and not 226 00:14:28,080 --> 00:14:31,480 Speaker 2: accessible to everyone as certainly not in the amounts that 227 00:14:31,560 --> 00:14:32,760 Speaker 2: we use today. 228 00:14:33,960 --> 00:14:37,280 Speaker 1: Right, and accounts that I read indicate that barley syrup 229 00:14:37,720 --> 00:14:41,040 Speaker 1: barley water wasn't very tasty, so people were looking for 230 00:14:41,160 --> 00:14:47,080 Speaker 1: ways to elevate the taste. As almonds became more accessible 231 00:14:47,080 --> 00:14:50,400 Speaker 1: in France between the seventeenth and nineteenth centuries, their oil 232 00:14:50,600 --> 00:14:52,480 Speaker 1: or milk depending on who you ask, And. 233 00:14:52,360 --> 00:14:54,120 Speaker 2: It's really kind of the same way of saying the 234 00:14:54,160 --> 00:14:57,400 Speaker 2: same thing, or two different ways of saying the same thing, sorry. 235 00:14:57,120 --> 00:15:01,520 Speaker 1: Exactly, almonds started to replace the barley water as the 236 00:15:01,560 --> 00:15:05,480 Speaker 1: plant component in or shot. At first just in part, 237 00:15:06,240 --> 00:15:08,720 Speaker 1: like just a piece of it, but over time, completely 238 00:15:09,080 --> 00:15:13,120 Speaker 1: erasing the barley altogether, possibly in part due to the 239 00:15:13,160 --> 00:15:16,520 Speaker 1: popularity of almonds and French desserts and baked goods at 240 00:15:16,520 --> 00:15:19,200 Speaker 1: the time. People were like, like this flavor, let's do this. 241 00:15:20,360 --> 00:15:23,880 Speaker 1: Folks started experimenting with spices too, things like rose or 242 00:15:23,920 --> 00:15:29,160 Speaker 1: orange water and cinnamon. I read people often drink or 243 00:15:29,240 --> 00:15:32,320 Speaker 1: shot on its own. So maybe I wasn't so wrong 244 00:15:32,360 --> 00:15:38,520 Speaker 1: at this far. We're showing them. Yeah right, I definitely wasn't. 245 00:15:38,520 --> 00:15:41,840 Speaker 1: But hey as a cordial with light snacks, sort of 246 00:15:41,840 --> 00:15:44,040 Speaker 1: a like tea time thing, but with or shot. Oh 247 00:15:44,120 --> 00:15:44,640 Speaker 1: yeah sure. 248 00:15:44,960 --> 00:15:48,080 Speaker 2: Apparently it was popular in coffee houses as well, which 249 00:15:48,480 --> 00:15:51,760 Speaker 2: see our coffee episodes were very posh around the Middle 250 00:15:51,800 --> 00:15:54,280 Speaker 2: East starting in the fifteen hundreds and then throughout Europe 251 00:15:54,360 --> 00:15:58,080 Speaker 2: during the sixteen seventeen hundreds. One recipe, for example, from 252 00:15:58,120 --> 00:16:01,920 Speaker 2: London from seventeen seventy five, I've called for equal parts 253 00:16:01,960 --> 00:16:05,200 Speaker 2: barley and almonds soaked and then strained, and then that 254 00:16:05,520 --> 00:16:08,640 Speaker 2: liquid sweetened and flavored with ambergris or musk. 255 00:16:09,360 --> 00:16:11,240 Speaker 1: Ooo comes up again. 256 00:16:12,960 --> 00:16:16,040 Speaker 2: Many of these recipes called for some amount of bitter 257 00:16:16,120 --> 00:16:20,480 Speaker 2: almonds in addition to sweet almonds. Better almonds do contain 258 00:16:20,840 --> 00:16:24,040 Speaker 2: more of the precursor that leads to that like cherry 259 00:16:24,080 --> 00:16:28,120 Speaker 2: nutty almond flavor. But it's also a precursor to cyanide, 260 00:16:28,240 --> 00:16:31,280 Speaker 2: so having more of that isn't necessarily the best thing. 261 00:16:31,800 --> 00:16:34,320 Speaker 2: Historically speaking, it probably wasn't what you were, like the 262 00:16:34,360 --> 00:16:37,360 Speaker 2: most concerned about. But these days recipes do tend to 263 00:16:37,440 --> 00:16:42,600 Speaker 2: emit bitter almonds for safety's sake, and some recipes from 264 00:16:42,640 --> 00:16:46,480 Speaker 2: the eighteen hundreds include dairy milk in addition to barley 265 00:16:46,640 --> 00:16:47,480 Speaker 2: and or almonds. 266 00:16:48,480 --> 00:16:52,240 Speaker 1: The first known recorded instance of orgatte and cocktails dates 267 00:16:52,280 --> 00:16:55,440 Speaker 1: back to eighteen sixty two, in Jerry Thomas's work How 268 00:16:55,440 --> 00:16:57,920 Speaker 1: to Mix a Drink. It was in the recipe for 269 00:16:57,960 --> 00:17:01,120 Speaker 1: what he called the Japanese Cocktail, which was a cognac 270 00:17:01,240 --> 00:17:05,600 Speaker 1: based drink that called for bidders and or jots. Of note, 271 00:17:05,640 --> 00:17:09,320 Speaker 1: this recipe didn't contain Japanese ingredients, nor did it come 272 00:17:09,359 --> 00:17:10,119 Speaker 1: from Japan. 273 00:17:10,720 --> 00:17:13,240 Speaker 2: No no, It was named in honor of the arrival 274 00:17:13,320 --> 00:17:15,920 Speaker 2: of Japanese diplomats in the United States for the first 275 00:17:15,920 --> 00:17:17,040 Speaker 2: time in eighteen sixty. 276 00:17:18,400 --> 00:17:21,280 Speaker 1: Or Shots certainly was being used in several cocktails and 277 00:17:21,359 --> 00:17:24,960 Speaker 1: drinks at the time, but the documentation around it is 278 00:17:25,000 --> 00:17:27,880 Speaker 1: hard to find or just lost or was never made 279 00:17:28,560 --> 00:17:29,480 Speaker 1: in the first place. 280 00:17:29,840 --> 00:17:33,480 Speaker 2: Yeah, there was apparently a trend for orgot lemonade in 281 00:17:33,520 --> 00:17:36,720 Speaker 2: America a little bit later, according to this cooking encyclopedia 282 00:17:36,880 --> 00:17:40,479 Speaker 2: out of London from the eighteen nineties. I mean, you know, 283 00:17:40,960 --> 00:17:43,720 Speaker 2: it certainly makes sense that if bars and or soda 284 00:17:43,760 --> 00:17:46,400 Speaker 2: fountains had or jot, it would have found its way 285 00:17:46,400 --> 00:17:47,919 Speaker 2: into all kinds of things. 286 00:17:48,800 --> 00:17:52,000 Speaker 1: So if we jump ahead, we get to Trader vis 287 00:17:52,520 --> 00:17:55,840 Speaker 1: in their nineteen forties my Thai recipe, and it was 288 00:17:55,840 --> 00:18:00,199 Speaker 1: really big in popularizing that drink and or jot as 289 00:18:00,240 --> 00:18:04,080 Speaker 1: a key ingredient in it, and further or jot as 290 00:18:04,160 --> 00:18:08,760 Speaker 1: a cocktail ingredient. Trader Vix did a lot to solidify 291 00:18:08,800 --> 00:18:11,600 Speaker 1: this idea too, of using or jot in all kinds 292 00:18:11,640 --> 00:18:16,600 Speaker 1: of tiki drinks at their establishments. So I guess you 293 00:18:16,600 --> 00:18:18,760 Speaker 1: can go. We talked about we've talked about this in 294 00:18:18,840 --> 00:18:21,840 Speaker 1: several episodes, but our mind to my episode. Victor Jules 295 00:18:21,840 --> 00:18:27,879 Speaker 1: Berjeenon's Trader Vix as he is known. His parents were 296 00:18:27,880 --> 00:18:30,520 Speaker 1: French and French Canadian, and they sold or jot at 297 00:18:30,520 --> 00:18:34,040 Speaker 1: the grocery store that they owned. When Vic got into 298 00:18:34,080 --> 00:18:38,600 Speaker 1: cocktails and especially like tropical teki cocktails. He surmised that 299 00:18:38,760 --> 00:18:42,480 Speaker 1: Orgot it went really well with like lime and rum, 300 00:18:43,440 --> 00:18:44,440 Speaker 1: which it does. 301 00:18:44,680 --> 00:18:51,240 Speaker 2: Yeah, yeah, here we are accurate. Meanwhile, I wanted to 302 00:18:51,280 --> 00:18:55,720 Speaker 2: put a note here about this Italian cafe culture had 303 00:18:55,800 --> 00:19:00,640 Speaker 2: purposed sweet syrups like or Jot for use in coffees sodas, 304 00:19:01,119 --> 00:19:03,080 Speaker 2: and that all came over to the United States with 305 00:19:03,119 --> 00:19:09,359 Speaker 2: waves of integration. And specifically this is its own episode, 306 00:19:09,040 --> 00:19:12,240 Speaker 2: but I feel pretty confident in this one. Specifically, the 307 00:19:12,320 --> 00:19:16,200 Speaker 2: Trani brand's presence in San Francisco starting in the nineteen 308 00:19:16,280 --> 00:19:19,560 Speaker 2: twenties and continuing up through the nineteen eighties and nineties 309 00:19:19,720 --> 00:19:24,600 Speaker 2: and today may have influenced the spread of flavored lattes 310 00:19:25,200 --> 00:19:29,159 Speaker 2: in the eighties and nineties and made those kind of 311 00:19:29,160 --> 00:19:33,440 Speaker 2: flavored syrups kind of ubiquitous in coffee shops around America. 312 00:19:35,359 --> 00:19:40,119 Speaker 1: Right and as we've discussed many times in our cocktail 313 00:19:40,560 --> 00:19:46,359 Speaker 1: episodes or Liquors Drinks, there is a kind of renaissance 314 00:19:46,760 --> 00:19:49,639 Speaker 1: in the US happening right now. So I feel like, 315 00:19:50,320 --> 00:19:52,520 Speaker 1: even if we couldn't find numbers behind it, I wouldn't 316 00:19:52,560 --> 00:19:59,120 Speaker 1: be surprised if Orgot is experiencing an upswing during that. 317 00:20:00,280 --> 00:20:03,400 Speaker 2: Oh yeah, oh yeah, yeah, certainly there are all kinds 318 00:20:03,440 --> 00:20:07,840 Speaker 2: of really interesting recipes for like alternative or jhots out there. 319 00:20:08,200 --> 00:20:10,760 Speaker 2: If you are curious about any of that I think 320 00:20:10,840 --> 00:20:14,719 Speaker 2: didn't didn't I'm I'm pretty sure I'm not making this up. 321 00:20:15,359 --> 00:20:22,320 Speaker 2: Our former uh producer, Christopher hassiotis at one point gifted 322 00:20:22,680 --> 00:20:25,760 Speaker 2: us a bottle of pecan or shot. 323 00:20:26,560 --> 00:20:34,040 Speaker 1: Ooh that sounds right again. I feel like I have 324 00:20:34,119 --> 00:20:37,240 Speaker 1: a lot of things that I don't associate, like I 325 00:20:37,240 --> 00:20:41,000 Speaker 1: don't know if I knew it was a shot, but yeah. 326 00:20:40,640 --> 00:20:42,880 Speaker 2: Yeah, yeah. 327 00:20:43,440 --> 00:20:49,600 Speaker 1: Oh well, listeners, if you have any recipes that you 328 00:20:49,800 --> 00:20:54,600 Speaker 1: use orgot for or to make or shots mm hmmm hmm, 329 00:20:55,000 --> 00:21:00,000 Speaker 1: just uses in general, we would love to hear from you. Absolutely. Uh. 330 00:21:00,119 --> 00:21:02,680 Speaker 2: We do already have some listener mail for you though, 331 00:21:03,040 --> 00:21:04,560 Speaker 2: and we are going to get into that as soon 332 00:21:04,560 --> 00:21:06,520 Speaker 2: as we get back from one more quick break forward 333 00:21:06,560 --> 00:21:08,040 Speaker 2: from our sponsors. 334 00:21:16,400 --> 00:21:19,320 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 335 00:21:19,359 --> 00:21:31,000 Speaker 1: we're back with listening. Yes. Okay, So we have two 336 00:21:31,280 --> 00:21:37,520 Speaker 1: lovely messages about Chili Crisp and recipes with Chili Crisp. Yeah. 337 00:21:37,680 --> 00:21:40,800 Speaker 1: So this first one, I'm not going to read the recipe, 338 00:21:40,800 --> 00:21:44,560 Speaker 1: but if you would like it, just reach out and 339 00:21:44,600 --> 00:21:49,639 Speaker 1: I'll afford it along. Brian wrote, just listen to the 340 00:21:49,680 --> 00:21:52,920 Speaker 1: Chili Crisp episode. While I haven't seen any trend according 341 00:21:52,920 --> 00:21:57,159 Speaker 1: to the McCormick phone, no marketing trends. Heat is on 342 00:21:57,280 --> 00:22:00,400 Speaker 1: the rise, so it's possible my area of nowhere West 343 00:22:00,600 --> 00:22:03,600 Speaker 1: just hasn't caught on just yet. I found this recipe 344 00:22:03,640 --> 00:22:07,640 Speaker 1: in twenty twenty. Recipe included a couple of notes after that. 345 00:22:08,320 --> 00:22:11,320 Speaker 1: We recommend storing this spicy flavor packed oil and butter 346 00:22:11,400 --> 00:22:14,840 Speaker 1: concoction in the fridge until needed before using. Warm it 347 00:22:14,920 --> 00:22:17,600 Speaker 1: slightly in the microwave or melt in a small pan 348 00:22:17,720 --> 00:22:19,679 Speaker 1: on the stovetop. It will keep in the fridge for 349 00:22:19,720 --> 00:22:23,760 Speaker 1: about a month. Put it on everything. Use this condiment 350 00:22:23,840 --> 00:22:27,359 Speaker 1: to level up any and everything. Amazing on fried chicken 351 00:22:27,480 --> 00:22:30,400 Speaker 1: or turkey. Is also delicious on noodles, grilled meats, and 352 00:22:30,440 --> 00:22:35,240 Speaker 1: swirled into soup bros. It goes really well with fried chicken, 353 00:22:35,359 --> 00:22:37,959 Speaker 1: mixed vegetables, noodles, or just a scoop out of the 354 00:22:37,960 --> 00:22:41,000 Speaker 1: fridge for a quick snet. I would love to try 355 00:22:41,000 --> 00:22:43,720 Speaker 1: this on peanut butter, but with a peanut and treenut 356 00:22:43,800 --> 00:22:47,320 Speaker 1: allergy in the house. I don't take those kinds of chances. 357 00:22:48,160 --> 00:22:51,680 Speaker 1: I typically replace the peanuts with sunflower seeds, but sometimes 358 00:22:51,760 --> 00:22:58,760 Speaker 1: pumpkin seeds. Ooh, yes, So this recipe sounds amazing. Again, 359 00:22:58,920 --> 00:23:01,919 Speaker 1: it was quite very detailed and long, so we're not 360 00:23:01,960 --> 00:23:04,119 Speaker 1: gonna read it, but if you want to, can send along. 361 00:23:05,000 --> 00:23:09,240 Speaker 1: But yes, put it on everything. It sounds and as 362 00:23:09,280 --> 00:23:12,879 Speaker 1: we discussed in that episode, the Chili Crisp episode, I 363 00:23:12,920 --> 00:23:18,560 Speaker 1: mean the possibilities you can. There's so much space experiments. 364 00:23:20,200 --> 00:23:24,320 Speaker 1: I got a new jar. I also, but I got 365 00:23:24,320 --> 00:23:28,240 Speaker 1: a new jar, so exciting. Yeah, see what I could 366 00:23:28,240 --> 00:23:28,639 Speaker 1: put it on? 367 00:23:32,520 --> 00:23:37,000 Speaker 2: All right, all right, okay, Joe wrote, Chili crisp is 368 00:23:37,000 --> 00:23:40,000 Speaker 2: the best. It's so good on almost everything, although I 369 00:23:40,040 --> 00:23:42,040 Speaker 2: have yet to put it on ice cream. Something to 370 00:23:42,080 --> 00:23:42,800 Speaker 2: try in the summer. 371 00:23:42,800 --> 00:23:43,240 Speaker 1: Perhaps. 372 00:23:43,640 --> 00:23:46,080 Speaker 2: I have two chili crisp recipes for you, and they 373 00:23:46,080 --> 00:23:50,520 Speaker 2: both revolve around brahmen. The first comes from Jean chen Li, 374 00:23:51,520 --> 00:23:54,639 Speaker 2: a member of the K pop group NCT Dream. I 375 00:23:54,680 --> 00:23:56,520 Speaker 2: don't know anything about K pop, y'all. I'm so sorry 376 00:23:56,560 --> 00:23:58,119 Speaker 2: if that's not how any of that is pronounced. I'm 377 00:23:58,119 --> 00:24:01,159 Speaker 2: gonna keep going, all right. Chop one to two medium 378 00:24:01,160 --> 00:24:03,960 Speaker 2: tomatoes into wedges, and mash them into your boiling water. 379 00:24:04,520 --> 00:24:07,080 Speaker 2: Once it makes a tomato broth. Add one spoon or 380 00:24:07,119 --> 00:24:10,159 Speaker 2: more of chili crisp, followed by the ramen seasoning and 381 00:24:10,240 --> 00:24:12,720 Speaker 2: the noodles. When the noodles are almost done, stir in 382 00:24:12,760 --> 00:24:15,119 Speaker 2: a whisked egg. You're ready to go. When the eggs 383 00:24:15,119 --> 00:24:17,800 Speaker 2: and nooles are cooked. I was skeptical of the tomato 384 00:24:17,840 --> 00:24:21,280 Speaker 2: at first, but it really does balance everything out. The 385 00:24:21,320 --> 00:24:24,040 Speaker 2: other is something adapted from somewhere on the interwebs, but 386 00:24:24,080 --> 00:24:27,919 Speaker 2: I can't remember where. This is a spicy called cucumber 387 00:24:28,119 --> 00:24:30,879 Speaker 2: Ramen noodle salad, which is great for the summer when 388 00:24:30,880 --> 00:24:33,879 Speaker 2: you're craving ramen but don't want the soup. Chop have 389 00:24:34,000 --> 00:24:37,320 Speaker 2: a cucumber or more into diagonal slices and then thin 390 00:24:37,440 --> 00:24:41,000 Speaker 2: matchsticks and set aside. Set your water to boil, and 391 00:24:41,040 --> 00:24:43,560 Speaker 2: then dump in the noodles while they're cooking. Mixed together 392 00:24:43,600 --> 00:24:46,920 Speaker 2: a sauce using chili crisp, the ramen seasoning packet, vinegar 393 00:24:47,040 --> 00:24:50,119 Speaker 2: any basic one we'll do, and honey to taste. I 394 00:24:50,200 --> 00:24:52,840 Speaker 2: usually don't use the whole seasoning packet since there's more 395 00:24:52,840 --> 00:24:55,680 Speaker 2: than enough salt between it and the chili crisp. When 396 00:24:55,680 --> 00:24:58,240 Speaker 2: your noodles are done, drain and rinse them in cold water. 397 00:24:58,760 --> 00:25:01,879 Speaker 2: Mix the noodles, cucumber and sauce together, top with chopped 398 00:25:01,880 --> 00:25:05,040 Speaker 2: green onions and sesame seeds. Believe me when I say 399 00:25:05,119 --> 00:25:08,760 Speaker 2: I usually eat this all summer long. Crunchy cucumber, chewy 400 00:25:08,880 --> 00:25:17,800 Speaker 2: ramen and a perfectly balanced spicy, sweet, vinegary sauce. Yum, Annie, 401 00:25:17,840 --> 00:25:20,240 Speaker 2: you look like you're suffering by not eating this right now. 402 00:25:21,000 --> 00:25:29,480 Speaker 1: Sounds so good. Oh oh gosh, wow, And I love 403 00:25:30,960 --> 00:25:34,440 Speaker 1: I love mixing up ramen. Oh yeah, me too, kinds, 404 00:25:35,119 --> 00:25:36,240 Speaker 1: So this is exciting. 405 00:25:36,560 --> 00:25:39,840 Speaker 2: Yeah, I've never had a tomato to my to my 406 00:25:39,920 --> 00:25:42,560 Speaker 2: cooking broth. That is definitely a thing. I've added tomato 407 00:25:42,720 --> 00:25:44,560 Speaker 2: like as a kind of garnish at the end. 408 00:25:44,760 --> 00:25:49,720 Speaker 1: But yeah, same, But I really want to do that now. 409 00:25:50,119 --> 00:25:58,000 Speaker 1: That's so good. Oh, dear well, thank you, yes, yes, 410 00:25:58,680 --> 00:26:01,240 Speaker 1: thank you to both of these listeners for writing in. 411 00:26:01,720 --> 00:26:03,320 Speaker 1: If you would like to write you as you can 412 00:26:03,440 --> 00:26:06,840 Speaker 1: or email us hello at saverpod dot com. We're also 413 00:26:06,840 --> 00:26:07,560 Speaker 1: on social media. 414 00:26:07,600 --> 00:26:10,360 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 415 00:26:10,440 --> 00:26:12,199 Speaker 2: saver pod and we do hope to hear from you. 416 00:26:12,680 --> 00:26:15,480 Speaker 2: Save is production of iHeartRadio. For more podcasts from my 417 00:26:15,520 --> 00:26:18,719 Speaker 2: heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 418 00:26:18,800 --> 00:26:21,640 Speaker 2: or wherever you listen to your favorite shows. Thanks as 419 00:26:21,680 --> 00:26:24,960 Speaker 2: always for super producers Dylan Fagan and Andrew Howard. Thanks 420 00:26:25,000 --> 00:26:26,679 Speaker 2: to you for listening, and we hope that lots more 421 00:26:26,720 --> 00:26:35,760 Speaker 2: good things are coming your way.