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Speaker 1: Hell no, And welcome to Saber Protection of iHeartRadio. I'm

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Speaker 1: Annie Reese and I'm Lauren Vogelbaum.

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Speaker 2: And today we have an episode for you about caesar salad.

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Speaker 1: Yes, and it's a very fun one. And I have

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Speaker 1: a craving where I didn't anticipate necessarily having a craving.

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Speaker 2: Oh yeah, Oh I knew, Oh I knew what was coming.

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Speaker 2: I love a caesar salad.

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Speaker 3: I love a good one.

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Speaker 1: And I feel like I put that specifier on there

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Speaker 1: because when I think of caesar salad, and I know

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Speaker 1: some people are going to roll over when they hear this,

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Speaker 1: I think of red lobster, okay, because they have that option.

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Speaker 1: When you got a meal, you had like three salad

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Speaker 1: options and one was a caesar and because.

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Speaker 3: Oh, people are going to be really mad.

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Speaker 1: No, but because the dressing they used was much more

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Speaker 1: mayonnaise based than I think a traditional caesar is.

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Speaker 2: Well, you're just making fresh mayonnaise when you make a

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Speaker 2: caesar dressing kind of sort of so, but it was kind.

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Speaker 1: Of like that much goopier like wrench version, like crench

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Speaker 1: over it. And it also had onions, like big pieces

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Speaker 1: of onions that were like really four in.

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Speaker 3: Their flavor profile.

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Speaker 1: I love onion, but like a lot in the balance

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Speaker 1: might not have been there, so I can I can understand,

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Speaker 1: and I know that is not what a caesar can be.

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Speaker 3: What it is, but that's sort of been my.

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Speaker 2: That's okay, whatever, Hey, that's all right. We all we

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Speaker 2: all come by our caesar salad in our own way.

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Speaker 3: We do. But I did recently have a really good one,

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Speaker 3: because well, this is going to date. It's not that recent,

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Speaker 3: but time is whatever.

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Speaker 1: When Obama came to town, he went to a place

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Speaker 1: and got a caesar salad. Oh sure, right, and then

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Speaker 1: everybody wanted it, and it's actually right near me, and

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Speaker 1: so I went and got it, and I was like.

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Speaker 3: Yep, this is really it's really good.

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Speaker 2: Yep.

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Speaker 3: I see.

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Speaker 1: We've had this one kind of on the back burner

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Speaker 1: for a while. Was there any particular reason, mind.

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Speaker 2: Gosh, I think I was. I think I was just

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Speaker 2: trying to okay, I was. I was looking for a

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Speaker 2: salad topic, because salad topics tend to be kind of funny,

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Speaker 2: like like sort of sort of weird, little little semi

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Speaker 2: recent back histories. And also our dear friend Cody, friend

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Speaker 2: of the show, has a thing where like they mostly

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Speaker 2: only eat salads during the summer. They're like, well, that's it,

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Speaker 2: like not interested in any other food, So here's my

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Speaker 2: salad summer. And when I I don't know, like Caesar's

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Speaker 2: are one of the first salads I think of when

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Speaker 2: I think of a salad, because I'm a huge sucker

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Speaker 2: for like nostalgic, mid century steakhouse kind of cuisine.

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Speaker 3: Yeah, which we have.

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Speaker 1: We've talked about salad before, and we've talked I feel

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Speaker 1: like we talked about Cobb salad, and we also talked

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Speaker 1: about the Wedge when we did our Iceberg Lettuce episode.

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Speaker 1: But a lot of them do kind of have that

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Speaker 1: like old steakhouse thing. And then there's always a celebrity connection.

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Speaker 2: Somehow, oh yeah, always yeah.

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Speaker 1: Yeah, But I was surprised to learn too that your

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Speaker 1: friend Cody is not way off. A lot of people

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Speaker 1: do seemingly associate Caesar sounad this summer.

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Speaker 2: Okay, sure, yeah, Well July fourth, as it happens, is

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Speaker 2: National Caesar Salad Day. I don't think it has anything

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Speaker 2: to do with that, but.

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Speaker 1: Yeah, no, but still I can see it. I also,

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Speaker 1: I love a good salad in the summer, so I'm right.

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Speaker 2: There, right, Chris refreshing.

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Speaker 3: Yeah, oh yes, of like textures and flavors.

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Speaker 1: Well, speaking of, I guess that brings us to our question,

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Speaker 1: caesar salad.

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Speaker 3: What is it?

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Speaker 2: Well, a caesar salad is a type of cold salad

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Speaker 2: that can be composed a bunch of different ways, But

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Speaker 2: you're basically looking at a base of crunchy romaine lettuce

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Speaker 2: dressed in a like rich but bright, savory, creamy salty

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Speaker 2: tangy dressing and topped with a shaved or ground parmesan cheese,

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Speaker 2: crunchy croutons, and cracked black pepper. The effect is like

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Speaker 2: kind of indulgent, but in this like light, fun sort

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Speaker 2: of way, because you're you're getting these like two different

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Speaker 2: crunchy textures from the lettuce and the croutons, and then

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Speaker 2: two different creamy textures from the dressing and the cheese,

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Speaker 2: and then these little bursts of like pike in black pepper. Yeah.

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Speaker 2: It's often served as an appetizer or a side dish,

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Speaker 2: especially with heavier, mid century kind of French inspired American meals.

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Speaker 2: It is a steakhouse classic. It's thus considered to be

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Speaker 2: a little bit like maybe basic, or at least nostalgic

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Speaker 2: in the US, but a good one can be so good.

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Speaker 2: Like they say that you don't make friends with salad,

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Speaker 2: but I sort of disagree on this one, Like you

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Speaker 2: can make friends with a caesar.

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Speaker 3: Good friends like a friend.

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Speaker 2: Yeah.

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Speaker 3: Yeah.

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Speaker 2: There is some disagreement about the correct way to make

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Speaker 2: a caesar, as you might have gathered from Annie's sort

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Speaker 2: of fear of judgment, like should the romaine leaves be

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Speaker 2: served whole or chopped? Should the croutons be seasoned with

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Speaker 2: herbs or garlic or neither. The dressing is really the

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Speaker 2: crux of it, though. What you're again basically looking at

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Speaker 2: is either lemon or lime, juice, wister sher sauce, garlic, parmesan, cheese,

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Speaker 2: and salt and pepper, all bound together and made rich

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Speaker 2: and creamy using an egg yolk and like maybe a

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Speaker 2: little bit of prepared mustard like dijon. Some recipes may

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Speaker 2: involve oil or vinegar too, and often there's going to

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Speaker 2: be some like extra savory salty influence from whole anchovies

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Speaker 2: that are blended into the dressing mix. But people love

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Speaker 2: arguing about this. We're going to get into some of

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Speaker 2: that in the history section. The original is said to

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Speaker 2: have been made table side with a like loose dressing

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Speaker 2: coming together on the spot, But more modernly we usually

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Speaker 2: pre make the dressing to ensure that it's fully emulsified.

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Speaker 2: That is, that the oils and the watery components are

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Speaker 2: playing nice and not separating, so that all of the

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Speaker 2: flavors and textures of the dressing like evenly coat the

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Speaker 2: leaves so that you get a little bit in every bite. Yeah,

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Speaker 2: and that's because, Okay, lettuces like romaine have this like

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Speaker 2: microcoating of waxy stuff that helps them not get sogged

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Speaker 2: down by rain water. Water runs right off the leaves.

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Speaker 2: You've probably witnessed this when you've washed to lettuce leaf.

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Speaker 2: But oils will adhere to that waxy coating. So by

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Speaker 2: making sure that the watery elements of the dressing like

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Speaker 2: like lemon juice and worcestershire are properly bonded to your

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Speaker 2: oil elements, the whole salad will play nice. Yeah. Egg

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Speaker 2: yolk contains both fats, your oils and stuff that helps

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Speaker 2: with emultification. Mustard contains different emulsifiers mucilage that can help

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Speaker 2: as well. I'm not going to tell you that there's

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Speaker 2: a right way to do it no, because then, of

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Speaker 2: course there are also all kinds of riffs, you know,

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Speaker 2: like different greens. Maybe you want to roogle it in

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Speaker 2: there or an end dive. Maybe you want to grill

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Speaker 2: the romaine before you put it down. Maybe you want

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Speaker 2: to serve it in a wedge. I can't tell you.

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Speaker 2: Maybe you want a different crunchy element instead of croutons.

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Speaker 2: I've seen a fried chickpeas offered up. That sounds great.

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Speaker 2: Maybe you want other protein, like a grilled chicken or

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Speaker 2: a shrimp. Toss some tomatoes or avocado on there. I

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Speaker 2: don't know. Start your dressing with prepared mayo instead of

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Speaker 2: a fresh egg. I can think that you're wrong, but

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Speaker 2: I cannot tell you what to do.

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Speaker 3: I see now.

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Speaker 2: No, No, there's nothing wrong with taking shortcuts, and there

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Speaker 2: is nothing nothing wrong with adding your own flair.

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Speaker 3: Yeah flair. Yeah, but it's also fun to find about

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Speaker 3: it sometimes I get it.

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Speaker 1: Yeah, Well what about the nutrition?

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Speaker 2: Oh, it really depends on how you make it on

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Speaker 2: its own. The classic recipe isn't really that heavy, like

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Speaker 2: unless you really overdo it on the parmesan. Prepared dressings, however,

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Speaker 2: that are like bottled and sold to to restaurants or

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Speaker 2: to consumers tend to be pretty heavy on oils, which

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Speaker 2: are nutritionally dense, and also on salts, which we can overeat.

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Speaker 2: So like, watch your portion sizes depending either way. You know,

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Speaker 2: probably pair with a protein that isn't cheese to help

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Speaker 2: keep you going.

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Speaker 1: I both agree with you, and I'm not happy that

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Speaker 1: I can't just eat more cheese.

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Speaker 3: But yes, you are correct.

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Speaker 2: I mean if you want to pair it with more

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Speaker 2: cheese again, I cannot stop you like that. I would

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Speaker 2: not and cannot, so I support your decisions.

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Speaker 3: Oh, thanks any time. We do have some numbers for you, Okay.

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Speaker 2: According to you gov dot com, which collects data like this,

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Speaker 2: ninety eight percent of Americans have heard of Caesar salad,

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Speaker 2: including one hundred percent of baby boomers. It is furthermore

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Speaker 2: liked by seventy five percent of us and only actively

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Speaker 2: disliked by nine percent.

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Speaker 3: Wow. Like Caesar salad, I know, right.

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Speaker 2: Caesar's are so ubiquitous that they were chosen for this

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Speaker 2: research that was published in twenty twenty three about the

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Speaker 2: sustainability options of salad packaging. They chose to focus on

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Speaker 2: Caesar because it was so ubiquitous and so like basic

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Speaker 2: four element kind of thing, like you've got the lettuce,

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Speaker 2: the dressing, the croutons, and the cheese, and they were like,

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Speaker 2: we can track this, that's trackable. They identified one hundred

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Speaker 2: and fifty one unique ways to package the ingredients for

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Speaker 2: a Caesar for consumer sale day, and just to very

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Speaker 2: basically sum up, those bagged salad kits and anything that

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Speaker 2: comes in a flexible bag really are actually less impactful

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Speaker 2: than any kind of plastic clamshell packaging. If you've ever

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Speaker 2: wondered about that, and I have, so, hey, yeah, choose

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Speaker 2: flexible bags. I guess we have some Guinness records for you.

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Speaker 2: The Guinness record for the most Caesar salads made in

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Speaker 2: an hour was achieved in twenty ten in Arizona. The

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Speaker 2: chef Bob Bloomer. Blummer made one hundred and eight salads

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Speaker 2: in that time period. He actually made one hundred and ten,

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Speaker 2: but two were disqualified, one because it was underweight and

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Speaker 2: one for having to be replaited. Oh okay, yeah, strict, Yeah,

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Speaker 2: you know, you know, you can't mess around.

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Speaker 3: It's true, you can't trying to get a Caesar salad record.

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Speaker 3: You can't mess around.

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Speaker 2: And then the Guinness record for the largest Caesar Salad

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Speaker 2: was achieved in two thousand and seven in Tijuana, which

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Speaker 2: is the salad's birthplace. Spoiler alert. One hundred and sixty

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Speaker 2: people helped make the salad and it weighed three point

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Speaker 2: two eight seven metric tons, which equals about seven two

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Speaker 2: hundred and forty six pounds.

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Speaker 3: No, I can't fathom it. I can't. I can't. It's

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Speaker 3: too much salad, so much salad.

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Speaker 1: Who Okay, well, well it's been spoiled. But we will

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Speaker 1: go into the history.

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Speaker 3: Of the Caesar salad.

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Speaker 2: Oh yes we will, but first we are going to

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Speaker 2: take a quick break forward from our sponsors and we're back.

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Speaker 2: Thank you sponsor, Yes, thank you.

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Speaker 3: So yes.

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Speaker 1: A lot of people think that the name Caesar salad

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Speaker 1: comes from Julius Caesar.

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Speaker 3: I believe I've thought that at one point in my life.

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Speaker 2: Oh sure, probably, yeah, yeah, like Anchobi Caesar.

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Speaker 3: I don't know.

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Speaker 1: It matches, it does, right, easy peasy. But this is

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Speaker 1: not true. It comes from Caesar Cardini. Caesar Cardini who

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Speaker 1: was born in Italy in eighteen ninety six. Information about

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Speaker 1: his early life is scarce, but sometime in the nineteen

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Speaker 1: twenties he immigrated to North America, a nineteen nineteen ad

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Speaker 1: about the grand opening of a joint venture restaurant had

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Speaker 1: his name attached to it.

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Speaker 3: This is like literally slothing clues together.

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Speaker 1: Yeah, yeah, and he was one of the two of

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Speaker 1: this venture, which indicates that he was in northern California

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Speaker 1: at the time where the restaurant was located, though the

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Speaker 1: ad also mentioned that he had worked in San Francisco previously.

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Speaker 1: But okay, yes, Within the next few years he made

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Speaker 1: his way to San Diego, where he opened a French restaurant,

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Speaker 1: and then, when prohibition was enacted in the US in

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Speaker 1: nineteen twenty, Cardini opened a restaurant in Tijuana, Mexico, where

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Speaker 1: he could serve alcohol. Yes, the location was purposely chosen too,

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Speaker 1: because it was close enough for well off Southern Californians

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Speaker 1: to get to it if they wanted to have something

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Speaker 1: to drink or are other things. The Los Angeles Times

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Speaker 1: once named Tijuana the city that was Vegas before Vegas.

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Speaker 1: But it was a place where Californians and celebrities went

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Speaker 1: to escape and indulge and drink and gamble. And it

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Speaker 1: was here the Caesar salad was born.

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Speaker 3: So the legend goes yes, yes, and quite a legend.

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Speaker 2: It is.

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Speaker 1: According to Cardini's daughter Rosa, the salad was invented on

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Speaker 1: July fourth, nineteen twenty four. It goes that the restaurant

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Speaker 1: was slammed with Americans, and thus the kitchen was low

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Speaker 1: on several ingredients. Cardini gathered what he had lettuce stocks, eggs, croutons,

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Speaker 1: Parmisan cheese, olive oil, and wished to sure sauce and

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Speaker 1: came up with a dish. It was originally intended as

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Speaker 1: a finger food that was made tableside to add flair

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Speaker 1: and I'm sure make it seem fancier that also feels

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Speaker 1: like a very steakhouse thing. Oh yeah, and people fell

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Speaker 1: in love with it. I mean, it is a good

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Speaker 1: marketing technique. You see it, You're like, oh, I want that.

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Speaker 1: It's right over there.

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Speaker 2: Oh yeah, yeah, they're making it right there. It looks

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Speaker 2: so fancy. I want to taste that, sure, yeah, yeah yeah.

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Speaker 2: So the dressing would be made table side and then

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Speaker 2: served either over like the tips of the leaves and

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Speaker 2: you would grab the stem or is like a kind

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Speaker 2: of dipping situation. I think more that first thing.

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Speaker 1: But yeah, anyway, yes, yes, And also, of course there

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Speaker 1: are alternate versions of this tail. One is that it

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Speaker 1: it wasn't Caesar who came up with any of this,

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Speaker 1: but his brother, Alessandro Alex Cardini. Alex was a fighter

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Speaker 1: pilot during World War One, but came to help out

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Speaker 1: with his brother's Tijuana restaurant after that, and he ended

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Speaker 1: up connecting with a group of American airmen who came

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Speaker 1: in one night as a fellow pilot. He wanted them

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Speaker 1: to have a good time and enjoy the restaurant, so

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Speaker 1: he pulled together a finger food dish based on what

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Speaker 1: he could find in the kitchen, pretty much what we

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Speaker 1: described listed earlier, but with the addition of anchovies.

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Speaker 2: Hm.

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Speaker 1: Yes, and he called his creation. So the story goes

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Speaker 1: aviators salad, and the salad was popular, and when Alex

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Speaker 1: left to open his own restaurant, Caesar didn't wait to

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Speaker 1: give it his own name.

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Speaker 3: Oh yes, that's what Alex says.

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Speaker 1: Yet another theory suggests it was an employee at Caesar's

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Speaker 1: restaurant named Livio Santini, who was also Italian immigrants, and

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Speaker 1: he came up with the recipe based on something his

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Speaker 1: mom used to make. There's also two other stories that

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Speaker 1: don't really get talked about much, but I was like,

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Speaker 1: wait a minute, Oh, a mobster and a former business

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Speaker 1: partner might have also been behind the separately, not together

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Speaker 1: as char as I know.

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Speaker 2: Yeah, oh, you never know.

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Speaker 1: But whoever did it, it was a very, very popular dish,

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Speaker 1: and it gained such popularity that it became a tourist

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Speaker 1: draw on its own. Julia Child wrote about her nineteen

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Speaker 1: twenties visit to the restaurant and ordering the salad. Quote

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Speaker 1: Caesar himself rolled the big cart up to the table,

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Speaker 1: tossed the remain in a great wooden bowl. And I

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Speaker 1: wish I could say I remembered his every move, but

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Speaker 1: I don't. It was a sensation of a salad from

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Speaker 1: coast to coast, and there were even rumblings of its

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Speaker 1: success in Europe. How could a mere salad cause such emotion?

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Speaker 1: H It was such a popular dish and spread to

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Speaker 1: so many restaurants that Caesar's daughter copyrighted the recipe in

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Speaker 1: nineteen forty eight. Until her death, she was adamant the

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Speaker 1: true recipe didn't include anchovies.

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Speaker 2: Yeah, and Julia backed her up. Although it should like

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Speaker 2: take it with a grain of salt, like like Julia

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Speaker 2: was I think in her sixties when she was writing

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Speaker 2: about this experience that she had when she was twelve.

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Speaker 2: So yes, it's so that's a situation, not saying she

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Speaker 2: didn't remember clearly, I don't know.

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Speaker 3: Yeah, I'm pretty sure.

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Speaker 1: She also talked a lot about the like taking the

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Speaker 1: moment with the salad, like when you're mixing it, like

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Speaker 1: feel the spoons against the bowl, like having it like

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Speaker 1: an experience, you know, very Julia yeaes sweet because that

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Speaker 1: was part of it. It was like kind of this

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Speaker 1: experiential thing that was tied up with it was got

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Speaker 1: made table side or Yeah. When the family relocated to

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Speaker 1: Los Angeles, one of the ingredients switched out, which was

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Speaker 1: fresh lime juice for fresh lemon juice, which perhaps because

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Speaker 1: lemons were more available, or perhaps was just a language

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Speaker 1: mix up.

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Speaker 2: Yeah, because lemon in Spanish sounds like lemon English.

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Speaker 1: Yes. Also of note, the oldest detailed recounting of the

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Speaker 1: salad from Caesar didn't pop up until nineteen fifty two,

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Speaker 1: several decades after it was first served, so once again,

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Speaker 1: it could be some things not remembered or mixed up.

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Speaker 1: It included the generally agreed upon, the generally agreed upon ingredients,

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Speaker 1: no anchovies, but pear, vinegar, and mustard, which both Alex

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Speaker 1: and Rosa later went on to say no.

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Speaker 3: Mustard, definitely, no mustard.

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Speaker 1: Yes, and Paris's International Society of Epicure announced in nineteen

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Speaker 1: fifty three that the caesar salad was the greatest recipe

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Speaker 1: to come out of the Americas in fifty years, which

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Speaker 1: is so funny to be because a lot of people,

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Speaker 1: I do think, believe it comes from Europe. Sure, yeah,

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Speaker 1: and it does have like European influences for sure, but

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Speaker 1: it's just kind of that circular.

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Speaker 3: Yeah.

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Speaker 2: Also, like I feel like that's a really harsh disc America.

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Speaker 3: Oh, come on, like part of pardon the caesar salad

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Speaker 3: is good, but also hold up.

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Speaker 2: May I introduce you to a really good hamburger?

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Speaker 3: Right?

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Speaker 2: Like? No, maybe some barbecue. Have you heard of barbecue France?

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Speaker 2: Maybe they hadn't. Anyway. Meanwhile, a Caesar's restaurant in Tijuana

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Speaker 2: changed hands and over the course of the next few

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Speaker 2: decades became kind of unsuccessful and sort of divy, and

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Speaker 2: by two thousand and nine they closed down. But a

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Speaker 2: year later, local chef Javier Pasencia, I think I'm saying

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Speaker 2: that right, Yeah, his family restored its vibe and reopened

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Speaker 2: it and brought back the table side caesar salad, so

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Speaker 2: you can, as far as I'm aware, you can go

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Speaker 2: there to this day and go get one.

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Speaker 3: Oh, listeners, please, if you have done it, please let

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Speaker 3: us know.

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Speaker 2: Oh my goodness, yes, yes, yes, yes.

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Speaker 3: I definitely want a caesar salad in my future.

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Speaker 2: I'm like planning where I'm going to get one.

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Speaker 3: Ooh nice.

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Speaker 1: Yes, okay, Well that's what we have to say about

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Speaker 1: the caesar salad for now.

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Speaker 3: It is.

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Speaker 2: We do have some listener mill for you though, and

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

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Speaker 2: we get back from a quick break forward from our sponsors.

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Speaker 3: And we're back. Thank you sponsor, Yes, thank you, and

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Speaker 3: we're back with mixed. Yes, we've got some fun ones today.

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Speaker 1: Okay, Rose wrote, I forgot to tell you a quick

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Speaker 1: Pokemon related story a few years back when Pokemon Go

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Speaker 1: and a limited time when you could catch special regional

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00:21:11,920 --> 00:21:16,080
Speaker 1: only Pokemon outside their region. Some very clever person or

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Speaker 1: algorithm at Nintendo US division is based on Seattle put

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Speaker 1: the far fetched Pokemon at kimil Naki. The first morning

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Speaker 1: of the event, Chef Soma arrived to kim on Naki

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Speaker 1: to find tens of people hanging out in front of

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Speaker 1: her shop. By the second or third day, let's just

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Speaker 1: say she was not amused anymore.

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Speaker 3: Oh no, I love it.

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Speaker 1: You know we love a good Pokemon Fact. Super producer

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Speaker 1: Andrew is Yeah.

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Speaker 2: Especially Yeah, that's right because its name is kimil Neeggi

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Speaker 2: in Japanese.

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Speaker 3: Yes, there you go.

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Speaker 1: Yes, this brought back the fond memory for me of

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Speaker 1: my one time when I was coming home in a

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Speaker 1: lift in our friend Chandler, who was playing Pokemon Go.

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Speaker 1: I'll ask the driver to stop. He was like, it's

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Speaker 1: a jim and the driver, bless him, was like, I

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Speaker 1: don't see a gym anywhere, and I was like this

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Speaker 1: Pokemon Go.

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Speaker 2: And then because it's invisible, it's an invisible gym, it's

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Speaker 2: a poke Jym.

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Speaker 1: We had the most fun. I'm trying to explain it

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Speaker 1: to him though. It was such a beautiful moment.

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Speaker 2: Well as long as he was game, that's really so lovely.

390
00:22:24,840 --> 00:22:27,280
Speaker 3: He was ya he yah.

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Speaker 2: Okay, this next one has a bunch of Japanese in it,

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Speaker 2: and I'm gonna do my heck and very best. All right,

393
00:22:36,600 --> 00:22:39,240
Speaker 2: so here we go. He j wrote, I'm the guy

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Speaker 2: who made hoshigaki a dried per simmons by asking the

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Speaker 2: locals in my neighborhood in rural Japan. Since I last

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00:22:45,760 --> 00:22:48,240
Speaker 2: sent you guys an email, I've moved to Osaka, which

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00:22:48,280 --> 00:22:51,040
Speaker 2: you may have heard likes to call itself Japan's Kitchen.

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00:22:51,600 --> 00:22:54,440
Speaker 2: I also have a couple of unfinished emails to you guys,

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Speaker 2: which I'll try to summarize here. Okay oshagaki and kim chi.

400
00:22:59,720 --> 00:23:02,280
Speaker 2: I tried making the hoshigaki again, but I wasn't able

401
00:23:02,320 --> 00:23:04,440
Speaker 2: to replicate it as well as I did the first time.

402
00:23:04,840 --> 00:23:07,200
Speaker 2: It could be the quality of the percimon I got

403
00:23:07,320 --> 00:23:10,160
Speaker 2: or the equality of the urban air is less conducive

404
00:23:10,200 --> 00:23:12,920
Speaker 2: for making hoshigaki. I had intended to give them away

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00:23:12,960 --> 00:23:15,600
Speaker 2: as Christmas slash New Year's gifts, but they were not

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Speaker 2: very presentable. So as to avoid wasting perfectly good food,

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Speaker 2: I mixed them in as a sweet component of the

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00:23:21,760 --> 00:23:25,080
Speaker 2: kimchi I was making from scratch. They added a nice

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Speaker 2: distinct flavor and a nice contrast to the heat of

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00:23:27,760 --> 00:23:31,199
Speaker 2: the kimchi mangos. There are kinds of food that we

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Speaker 2: really like that's our go to thing to order. For example,

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Speaker 2: I really like a chicken ka aga, and it'll probably

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00:23:37,920 --> 00:23:41,200
Speaker 2: hit the spot wherever I order it. However, there is

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00:23:41,320 --> 00:23:43,399
Speaker 2: usually a couple things that we love so much that

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00:23:43,440 --> 00:23:45,920
Speaker 2: we get really picky about it, and yet we still

416
00:23:46,040 --> 00:23:49,879
Speaker 2: order it despite knowing that it'll probably disappoint. That for

417
00:23:50,040 --> 00:23:52,959
Speaker 2: me is the mango. Even when I was a kid,

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Speaker 2: whenever we'd travel abroad, I'd always get a mango smoothie

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Speaker 2: or an ice cream, only to declare that it's not

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Speaker 2: as good as the mangoes from the Philippines. You're so right, okay.

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Speaker 2: I once said I could never move to a country

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Speaker 2: with bad mangoes. Well, now I live in Japan, a

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Speaker 2: country not known for mangoes. However, in Japan, Miyazaki Prefecture

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Speaker 2: is known for its mangoes, and last week we went

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Speaker 2: to a fruit parlor for a special Miyazaki mango par

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Speaker 2: fae that they were only serving for eight days this year.

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Speaker 2: It was twenty five hundred yen, which is like eighteen

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00:24:27,080 --> 00:24:30,080
Speaker 2: bucks USD at the current exchange rate, but it certainly

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Speaker 2: feels like twenty five USD to those who live in Japan.

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Speaker 2: It was a work of art. The mangoes were ripe

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Speaker 2: and juicy. My partner Igi got a peach parfe made

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Speaker 2: of Dae Toryu peach literally President Peach. My verdict, if

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Speaker 2: you like mangoes, the mango parfe gets an A. However,

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Speaker 2: if you really love mangoes like I do, it's a B.

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00:24:57,119 --> 00:24:58,040
Speaker 3: We also both.

436
00:24:57,880 --> 00:25:02,320
Speaker 2: Agreed that the peach parfe was better. Anyway, I'm really

437
00:25:02,320 --> 00:25:06,000
Speaker 2: writing about soba. I understand that things are limited, but

438
00:25:06,119 --> 00:25:10,000
Speaker 2: Japan is more than just Tokyo and Kyoto. The three

439
00:25:10,240 --> 00:25:13,480
Speaker 2: main varieties of soba aren't even from Kyoto and Tokyo.

440
00:25:14,080 --> 00:25:18,200
Speaker 2: Japan has the Nihon Sandai soba, the Big three three

441
00:25:18,240 --> 00:25:23,560
Speaker 2: great sobas okay Uncle soba from the Lae Prefecture, Toga

442
00:25:23,600 --> 00:25:28,200
Speaker 2: kushi soba from the Lagano Prefecture, and Izumo soba from

443
00:25:28,200 --> 00:25:32,040
Speaker 2: the Shamanei Prefecture. No one is really sure who designated

444
00:25:32,080 --> 00:25:34,520
Speaker 2: these three as the big three of all soba varieties,

445
00:25:34,720 --> 00:25:37,760
Speaker 2: but I am predisposed to believing this list. Okay so

446
00:25:37,840 --> 00:25:41,199
Speaker 2: here we go is Zumo soba Iszumo Soba is a

447
00:25:41,200 --> 00:25:45,240
Speaker 2: cold soba like zaru, but in a round lacquerware called adigo.

448
00:25:46,680 --> 00:25:49,399
Speaker 2: Its noodles are nuttier than other soba varieties because the

449
00:25:49,520 --> 00:25:52,560
Speaker 2: husk is milled with the rest of the buckwheat. The

450
00:25:52,600 --> 00:25:55,240
Speaker 2: way you eat is zumo soba is different from other regions.

451
00:25:55,600 --> 00:25:57,960
Speaker 2: The thing they're served in are stacked one on top

452
00:25:57,960 --> 00:26:02,560
Speaker 2: of the other, usually three. Your toppings naughty grated radish

453
00:26:02,640 --> 00:26:06,359
Speaker 2: and or green onions, and pour the soba suu on

454
00:26:06,520 --> 00:26:09,800
Speaker 2: top of your first dish. After you finish the noodles,

455
00:26:09,880 --> 00:26:13,080
Speaker 2: you pour the remaining sueu and toppings into the next

456
00:26:13,119 --> 00:26:16,720
Speaker 2: bowl and add more toppings or sueo if you want. Finally,

457
00:26:16,840 --> 00:26:19,159
Speaker 2: as they do in proper soba restaurants all over Japan,

458
00:26:19,480 --> 00:26:22,680
Speaker 2: they will offer you some soba u the soba water.

459
00:26:22,960 --> 00:26:25,000
Speaker 2: You mix it with a bit of the suu to

460
00:26:25,080 --> 00:26:28,480
Speaker 2: taste and drink this warm soba u to get all

461
00:26:28,480 --> 00:26:31,800
Speaker 2: the possible nutrients out of the soba. As a bonus.

462
00:26:31,880 --> 00:26:34,680
Speaker 2: Here's what I had as a snack at Universal Studios

463
00:26:34,720 --> 00:26:39,720
Speaker 2: Japan today, green shell calzone with yuki soba and cheese.

464
00:26:39,880 --> 00:26:42,199
Speaker 2: It is a cow zone in the shape of a

465
00:26:42,200 --> 00:26:44,919
Speaker 2: green shell of a koopa from Super Mario, but the

466
00:26:44,960 --> 00:26:48,280
Speaker 2: filling is yuki soba and cheese. It's a playful take

467
00:26:48,359 --> 00:26:51,960
Speaker 2: on the yakisoba pond. Yaki soba served in bread that

468
00:26:52,040 --> 00:26:54,080
Speaker 2: looks like a hot dog bun. I guess it's the

469
00:26:54,200 --> 00:26:57,000
Speaker 2: cheese that really makes it more cowzone like. It was

470
00:26:57,040 --> 00:27:00,240
Speaker 2: a unique snack. I was not quite sure of what

471
00:27:00,600 --> 00:27:02,600
Speaker 2: to make of the texture of the bread, but I

472
00:27:02,720 --> 00:27:05,840
Speaker 2: enjoyed the yuki soba quite a bit, and stretchy cheese

473
00:27:05,840 --> 00:27:08,359
Speaker 2: is always fun to eat. It's a feeling snack that

474
00:27:08,440 --> 00:27:11,640
Speaker 2: hits the spot, especially when the other restaurants are already full.

475
00:27:13,320 --> 00:27:15,439
Speaker 2: As I mentioned before, I hope you too will be

476
00:27:15,440 --> 00:27:17,840
Speaker 2: able to visit the side of the World sooner rather

477
00:27:17,920 --> 00:27:18,320
Speaker 2: than later.

478
00:27:19,560 --> 00:27:21,640
Speaker 3: Oh us too, Oh my god.

479
00:27:21,520 --> 00:27:25,680
Speaker 2: I mean oh yeah, I mean yeah. This little pond,

480
00:27:25,800 --> 00:27:30,760
Speaker 2: this little bun of turtleshell shape is very cute. Thank

481
00:27:30,800 --> 00:27:33,040
Speaker 2: you for sending photographs. That's amazing.

482
00:27:33,560 --> 00:27:34,639
Speaker 3: This is super cute.

483
00:27:34,680 --> 00:27:37,439
Speaker 1: It is not a combination I would have thought of,

484
00:27:37,520 --> 00:27:39,360
Speaker 1: but I bet it's pretty tasty.

485
00:27:39,720 --> 00:27:42,000
Speaker 2: I mean right, I mean, put cheese in it, right.

486
00:27:42,440 --> 00:27:47,480
Speaker 3: Put cheese it. Yeah. Oh my gosh, so cute.

487
00:27:47,200 --> 00:27:48,000
Speaker 2: Noodles and bread.

488
00:27:48,040 --> 00:27:51,160
Speaker 3: I'm down exactly, exactly.

489
00:27:52,280 --> 00:27:55,400
Speaker 1: Yeah. I'm making my way to Universal soonish and I'm

490
00:27:55,440 --> 00:27:58,120
Speaker 1: going to see I don't think the Super Mario World

491
00:27:58,160 --> 00:27:59,439
Speaker 1: is open there, but I don't know that they.

492
00:27:59,280 --> 00:28:02,320
Speaker 3: Have any food. But if they do, oh okay, all right,

493
00:28:02,400 --> 00:28:04,200
Speaker 3: I will report back.

494
00:28:04,480 --> 00:28:06,639
Speaker 2: Oh fun, I didn't even know that was occurring, but

495
00:28:06,680 --> 00:28:07,280
Speaker 2: that's exciting.

496
00:28:07,480 --> 00:28:09,480
Speaker 3: Yeah, I didn't know it's part of universal, but I

497
00:28:09,520 --> 00:28:10,080
Speaker 3: guess it is.

498
00:28:11,560 --> 00:28:14,000
Speaker 2: Thank you for all of this, Oh my goodness, and

499
00:28:14,040 --> 00:28:16,560
Speaker 2: I hope that I didn't mispronounce anything too too terribly.

500
00:28:16,960 --> 00:28:21,600
Speaker 1: No, I think you did great. I don't ye, but

501
00:28:18,880 --> 00:28:24,000
Speaker 1: I feel like thanks, yeah, and yeah, thanks for ready.

502
00:28:24,160 --> 00:28:25,600
Speaker 1: A lot of people have written in about Soba. I'm

503
00:28:25,680 --> 00:28:28,639
Speaker 1: very excited because I still have my noodles. I haven't

504
00:28:28,640 --> 00:28:32,880
Speaker 1: cooked them yet, but yeah, this was very helpful.

505
00:28:33,200 --> 00:28:36,159
Speaker 2: Oh yeah, yeah, that was a super brief rundown of

506
00:28:36,200 --> 00:28:38,800
Speaker 2: Soba that we did in that episode. Like there's so

507
00:28:38,920 --> 00:28:41,600
Speaker 2: many varieties and I would and I got very overwhelmed,

508
00:28:41,600 --> 00:28:43,200
Speaker 2: and I was just like, these are the ways that

509
00:28:43,240 --> 00:28:46,320
Speaker 2: it can be. Here we go. So all of these

510
00:28:46,360 --> 00:28:48,560
Speaker 2: details are really beautiful and are making me hungry for

511
00:28:48,640 --> 00:28:49,720
Speaker 2: things that I've never had before.

512
00:28:50,040 --> 00:28:53,520
Speaker 1: Yes, agreed. And also I think you're spot on about

513
00:28:54,000 --> 00:28:56,200
Speaker 1: your thoughts about mango, where there's just some foods where

514
00:28:56,200 --> 00:28:58,120
Speaker 1: you're like, I'm going to get it, but it won't

515
00:28:58,160 --> 00:29:01,400
Speaker 1: be as good as a yes, but.

516
00:29:01,400 --> 00:29:05,880
Speaker 3: You love it so much. You have to get it. Yeah, yes, yes,

517
00:29:06,840 --> 00:29:08,640
Speaker 3: I do too. Well.

518
00:29:08,880 --> 00:29:10,760
Speaker 1: Thank you so much to both of these listeners for

519
00:29:10,800 --> 00:29:12,480
Speaker 1: writing in. If you would like to write to us,

520
00:29:12,560 --> 00:29:14,959
Speaker 1: you can or emails hello at savorpod dot com.

521
00:29:15,120 --> 00:29:17,120
Speaker 2: We are also on social media. You can find us

522
00:29:17,160 --> 00:29:20,240
Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

523
00:29:20,360 --> 00:29:23,360
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

524
00:29:23,520 --> 00:29:25,760
Speaker 2: For more podcasts from my Heart Radio, you can visit

525
00:29:25,800 --> 00:29:29,320
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

526
00:29:29,360 --> 00:29:32,720
Speaker 2: your favorite shows. Thanks as always to our superproducers Dylan

527
00:29:32,760 --> 00:29:35,280
Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

528
00:29:35,320 --> 00:29:37,080
Speaker 2: we hope that lots more good things are coming your

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00:29:37,080 --> 00:29:46,120
Speaker 2: way