1 00:00:07,040 --> 00:00:10,320 Speaker 1: Hello, and welcome to Savor. I'm Any and I'm Lauren Vogelbaum, 2 00:00:10,400 --> 00:00:16,919 Speaker 1: and today we're talking about Tetrazini. Yep, Tetrazini, the food, right, 3 00:00:17,280 --> 00:00:19,239 Speaker 1: not the opera sing well, I mean a little bit 4 00:00:19,280 --> 00:00:21,800 Speaker 1: about the opera singer. This is another in a long 5 00:00:21,880 --> 00:00:25,439 Speaker 1: line of me pitching Lauren ideas and Lauren being like, okay, 6 00:00:25,480 --> 00:00:30,520 Speaker 1: because she's a great coast. But this is like a 7 00:00:30,600 --> 00:00:34,920 Speaker 1: Christmas tradition of mine. Um. When I was younger, my 8 00:00:34,960 --> 00:00:40,040 Speaker 1: mom would use up leftover turkey to make this dish 9 00:00:40,280 --> 00:00:44,760 Speaker 1: that we called turkey tetrazini. And you know, I just 10 00:00:44,800 --> 00:00:48,199 Speaker 1: got kind of curious, and here we are. I I 11 00:00:48,240 --> 00:00:51,040 Speaker 1: don't think I've ever had it, I thought the first. 12 00:00:52,440 --> 00:00:55,960 Speaker 1: Usually I'm the one that's like, I don't know, um. 13 00:00:56,000 --> 00:00:58,760 Speaker 1: But but strangely enough, my dad used to make for 14 00:00:58,920 --> 00:01:03,400 Speaker 1: Christmas dinner a non casserole dish that is almost identical 15 00:01:03,440 --> 00:01:06,480 Speaker 1: in terms of ingredients, chicken marsala, which is a chicken 16 00:01:06,480 --> 00:01:11,000 Speaker 1: dish with a wine mushroom cream sauce served over pasta. Yeah, 17 00:01:11,040 --> 00:01:15,880 Speaker 1: so similar. Weird mysteries, and we have a lot of 18 00:01:15,959 --> 00:01:22,120 Speaker 1: mysteries in this episode. But first we have our question. Yes, tetrazini. 19 00:01:25,080 --> 00:01:30,639 Speaker 1: What is it? You're You're the one who's had it? Okay, okay. 20 00:01:30,920 --> 00:01:34,520 Speaker 1: Tetrazini is a casserole made with noodles, vegetables, and a 21 00:01:34,600 --> 00:01:38,680 Speaker 1: protein in a creamy sauce. The vegetables are often mushrooms, 22 00:01:38,720 --> 00:01:40,840 Speaker 1: which I know aren't technically a vegetable, but roll with 23 00:01:40,880 --> 00:01:44,600 Speaker 1: me here, onion, garlic, green peas, and or bell peppers. 24 00:01:44,920 --> 00:01:48,040 Speaker 1: The protein is almost always pre cooked poultry or fish, 25 00:01:48,120 --> 00:01:50,920 Speaker 1: like a salmon or tuna. The sauce is often flavored 26 00:01:50,920 --> 00:01:54,120 Speaker 1: with sherry or white wine, and the casserole is often 27 00:01:54,160 --> 00:01:56,720 Speaker 1: sprinkled with cheese and or bread crumbs that brown up 28 00:01:56,920 --> 00:02:01,760 Speaker 1: in the oven. The result is hypothetic rich and comforting, 29 00:02:01,920 --> 00:02:08,200 Speaker 1: little salty, fairly simple, and my experience not hypothetically very wonderful. 30 00:02:10,360 --> 00:02:13,760 Speaker 1: Like many casse roles, the flexibility of the ingredients and 31 00:02:13,919 --> 00:02:17,000 Speaker 1: the potential to use up leftovers, the capacity to size 32 00:02:17,040 --> 00:02:19,560 Speaker 1: it up, the pleasure of the fat and the carbs 33 00:02:19,919 --> 00:02:22,760 Speaker 1: makes it a popular family meal and pot like dish 34 00:02:22,880 --> 00:02:25,760 Speaker 1: in the United States. How stuff works dot Com even 35 00:02:25,760 --> 00:02:28,480 Speaker 1: has a recipe for it on their website. Really, because 36 00:02:28,520 --> 00:02:31,280 Speaker 1: at some point, while we were owned by Discovery Corporation, 37 00:02:31,320 --> 00:02:36,040 Speaker 1: we started publishing recipes. Huh, I I don't know either. 38 00:02:36,560 --> 00:02:39,080 Speaker 1: I think you know, people like a good recipe and 39 00:02:39,120 --> 00:02:42,160 Speaker 1: we were just throwing things, well, kind of like you 40 00:02:42,200 --> 00:02:45,040 Speaker 1: do when you're making a casse role or how you 41 00:02:45,080 --> 00:02:51,080 Speaker 1: tested spaghetti is ready. I've never done that. What I 42 00:02:51,160 --> 00:02:53,120 Speaker 1: told you, I even had a whole song spaghetti is 43 00:02:53,120 --> 00:02:54,720 Speaker 1: ready when it sticks to the wall that I made 44 00:02:54,720 --> 00:02:58,920 Speaker 1: when I was young. No one else. You just it 45 00:02:59,000 --> 00:03:00,880 Speaker 1: was fun. You get to throw the noodles at the lawn. 46 00:03:02,080 --> 00:03:06,320 Speaker 1: See if it's the Oh no, what have I completely 47 00:03:06,360 --> 00:03:08,760 Speaker 1: made it up? No? No, no, I know that. That's 48 00:03:08,760 --> 00:03:13,400 Speaker 1: the thing that I know that it's like us saying okay, okay. 49 00:03:13,639 --> 00:03:16,400 Speaker 1: And from from what I understand, uh, folks do kind 50 00:03:16,400 --> 00:03:19,400 Speaker 1: of run with the ingredients. I guess Mrs Zippi virsions 51 00:03:19,840 --> 00:03:23,079 Speaker 1: sometimes include canned tomatoes and chilies. You can put any 52 00:03:23,160 --> 00:03:26,160 Speaker 1: number of cheeses from parmesan to cheddar on their up. 53 00:03:26,280 --> 00:03:28,720 Speaker 1: Some recipes friendship the sauce a little bit more by 54 00:03:28,760 --> 00:03:33,320 Speaker 1: adding some graded nutmeg. Yeah, and um. For those that 55 00:03:34,400 --> 00:03:37,360 Speaker 1: watch our social media's, a while ago, we posted a 56 00:03:37,440 --> 00:03:41,280 Speaker 1: video of um, I was trying the sandwiches with pickles 57 00:03:41,320 --> 00:03:44,680 Speaker 1: and cheese and peanut butter. Um. So I had this 58 00:03:44,760 --> 00:03:48,440 Speaker 1: leftover velveta cheese. Oh and I was trying to figure 59 00:03:48,440 --> 00:03:50,720 Speaker 1: out what to do with it, and I found a 60 00:03:50,760 --> 00:03:54,480 Speaker 1: recipe for Cowboy cast Role, which is a very americanized, 61 00:03:54,520 --> 00:03:59,120 Speaker 1: like fifties version of this Tetrasini, and I made it 62 00:03:59,360 --> 00:04:04,080 Speaker 1: for our d D campaign. That's right. Yeah, that was delicious. 63 00:04:04,120 --> 00:04:07,160 Speaker 1: It was good. I was looking at the ingredients less 64 00:04:07,280 --> 00:04:11,280 Speaker 1: kind of suspect, but I wanted to use up the 65 00:04:11,320 --> 00:04:14,960 Speaker 1: velvet the cheese and it worked out. Yeah. Yeah, much acclaim, 66 00:04:15,040 --> 00:04:20,960 Speaker 1: much acclaim. What about the nutrition, Um, obviously it depends 67 00:04:20,960 --> 00:04:23,160 Speaker 1: on exactly what you put in it, but most versions 68 00:04:23,160 --> 00:04:25,720 Speaker 1: of this dish are pretty heavy. You know, it's high 69 00:04:25,720 --> 00:04:28,400 Speaker 1: calorie from the butter, and the cream does have a 70 00:04:28,440 --> 00:04:33,520 Speaker 1: pretty good dose of protein though. Yeah, yeah, that's true. Um, 71 00:04:33,600 --> 00:04:36,640 Speaker 1: and it's pretty well loved. I am not the only 72 00:04:36,680 --> 00:04:39,760 Speaker 1: one seeing the praises of Tetrasini. If you take this 73 00:04:39,839 --> 00:04:43,320 Speaker 1: quote from the New York Times Chicken Tetrasini, the casserole 74 00:04:43,400 --> 00:04:46,839 Speaker 1: even snobs love, or this one from the ann Arbor 75 00:04:46,960 --> 00:04:51,080 Speaker 1: News Chicken Tetrasini, or how I stopped worrying and learned 76 00:04:51,200 --> 00:04:56,680 Speaker 1: to love the mess. I love when people just deconstructive 77 00:04:56,680 --> 00:04:59,719 Speaker 1: food and then make a metaphor out of it and 78 00:05:00,760 --> 00:05:03,599 Speaker 1: like lived their lives by something they learned from a 79 00:05:03,640 --> 00:05:07,760 Speaker 1: food dish. It's beautiful, It is beautiful. Food does have 80 00:05:07,800 --> 00:05:13,360 Speaker 1: that power. It does, it does. It has the power 81 00:05:13,520 --> 00:05:16,400 Speaker 1: to bring us to science and the complete stand still. 82 00:05:16,600 --> 00:05:20,799 Speaker 1: Oh man, Actually, that is absolutely true. That is true. 83 00:05:21,480 --> 00:05:25,000 Speaker 1: We've I've witnessed both of us, on many separate occasions 84 00:05:25,400 --> 00:05:29,320 Speaker 1: come to a literal and figurative standstill because some kind 85 00:05:29,320 --> 00:05:33,880 Speaker 1: of food. Yeah, it does happen, and the history of 86 00:05:33,920 --> 00:05:38,160 Speaker 1: this has happened. That's how we got it to this day, 87 00:05:38,240 --> 00:05:41,520 Speaker 1: this tetrasini dish. But before we get into that, we're 88 00:05:41,520 --> 00:05:42,960 Speaker 1: going to take a quick break for a word from 89 00:05:43,000 --> 00:05:54,960 Speaker 1: our sponsor, and we're back. Thank you, sponsors, Thank you. 90 00:05:55,839 --> 00:05:58,800 Speaker 1: This is a good one. It's pretty fun. It is 91 00:05:58,880 --> 00:06:02,320 Speaker 1: it is. I really enjoyed. I really enjoyed this. Um. 92 00:06:02,360 --> 00:06:05,000 Speaker 1: It's maybe a little bit shorter than many of our 93 00:06:05,360 --> 00:06:11,880 Speaker 1: history sections, yea, UM, but I would say we're focusing 94 00:06:11,880 --> 00:06:15,600 Speaker 1: on tetrazini here. I'm sure if we followed it back 95 00:06:15,640 --> 00:06:17,880 Speaker 1: and back and back that the history would be much longer. 96 00:06:18,279 --> 00:06:22,640 Speaker 1: Kind of Yeah, we're focusing in a little bit of background, though. 97 00:06:23,120 --> 00:06:26,960 Speaker 1: The casserole as a type of dish one baked in 98 00:06:27,000 --> 00:06:29,919 Speaker 1: a single deep pan, goes back hundreds of years. You know, 99 00:06:30,000 --> 00:06:35,120 Speaker 1: everything from a castle to massaca to lasagnaccounts. The term 100 00:06:35,320 --> 00:06:38,400 Speaker 1: casserole originally referred to the pan itself, going back to 101 00:06:38,560 --> 00:06:41,839 Speaker 1: seventeen o six, but has expanded to mean dishes cooked 102 00:06:41,839 --> 00:06:45,360 Speaker 1: in the pan as well by eight nine. The late 103 00:06:45,400 --> 00:06:48,479 Speaker 1: eighteen hundreds was sort of a perfect storm for casse 104 00:06:48,600 --> 00:06:52,040 Speaker 1: roles in America. Potteries were creating new lines of ceramic 105 00:06:52,040 --> 00:06:56,080 Speaker 1: dishes that were higher quality, and simultaneously, oven technology was 106 00:06:56,080 --> 00:07:01,080 Speaker 1: getting more affordable, so more households had ovens. But back 107 00:07:01,120 --> 00:07:06,800 Speaker 1: to Tetrasini. Let's set the scene when nineteen o nine 108 00:07:07,240 --> 00:07:10,400 Speaker 1: or nineteen o four, or nineteen o eight or nineteen 109 00:07:10,440 --> 00:07:15,640 Speaker 1: ten or nineteen eleven, somewhere and there where San Francisco 110 00:07:16,520 --> 00:07:23,080 Speaker 1: or New York, one of those, maybe who Luisa Tetrazini. 111 00:07:23,720 --> 00:07:26,280 Speaker 1: And if you didn't know, because I didn't know. Tetrasini 112 00:07:26,360 --> 00:07:30,880 Speaker 1: was a very popular opera singer a soprano. In the 113 00:07:30,920 --> 00:07:34,040 Speaker 1: New York time line of events, the head chef of 114 00:07:34,080 --> 00:07:37,880 Speaker 1: the Del Monico Hotel, Nicholas Sabatini came up with the 115 00:07:37,880 --> 00:07:42,480 Speaker 1: Tetrasini for Louisa Tetrasini and her sister Eva, another soprano 116 00:07:42,560 --> 00:07:44,680 Speaker 1: opera singer, so he's like, I love these two. I'm 117 00:07:44,680 --> 00:07:50,240 Speaker 1: gonna come up with a dish. In another New York timeline, now, 118 00:07:50,800 --> 00:07:56,200 Speaker 1: Tetrazini was invented at the Knickerbocker hotel by chef Mr. Pavani. 119 00:07:57,160 --> 00:08:00,640 Speaker 1: His first name is Mr. We all know that goes 120 00:08:01,880 --> 00:08:06,720 Speaker 1: to honor Louisa Tetrasini's in New York debut in performing 121 00:08:06,880 --> 00:08:10,400 Speaker 1: Violetta in the Traviata. I don't really know much about opera, 122 00:08:10,440 --> 00:08:13,880 Speaker 1: but it's a popular one. There's a Sinfeld joke that 123 00:08:14,160 --> 00:08:16,920 Speaker 1: all all of your knowledge of pop culture comes from 124 00:08:17,440 --> 00:08:21,760 Speaker 1: uh looney Tunes cartoons, and that's pretty much. Yeah goodness, 125 00:08:22,000 --> 00:08:24,680 Speaker 1: there's a lot of opera involved there was Those are 126 00:08:24,760 --> 00:08:29,160 Speaker 1: very memorable scenes, adding slight credence to the Knickerbocker theory, 127 00:08:29,400 --> 00:08:33,720 Speaker 1: Tetrasini was probably staying at the Knickerbocker during her run 128 00:08:33,760 --> 00:08:36,320 Speaker 1: of the show, many opera singers did at the time. 129 00:08:36,960 --> 00:08:40,720 Speaker 1: Yet another version of this story credits French chef oughost 130 00:08:40,840 --> 00:08:43,800 Speaker 1: Escoffier with the recipe, and this version. He was trying 131 00:08:43,800 --> 00:08:47,079 Speaker 1: to create a dish that would get a standing ovation 132 00:08:47,679 --> 00:08:51,640 Speaker 1: like Louisa Tetrasini did after a performance. The recipe isn't 133 00:08:51,679 --> 00:08:56,520 Speaker 1: in any of his books though. Meanwhile, meanwhile, the San 134 00:08:56,600 --> 00:09:03,240 Speaker 1: Francisco timeline right, A chef um, possibly Earnest Arbogast at 135 00:09:03,240 --> 00:09:07,400 Speaker 1: a place called the Palace, was inspired to create a 136 00:09:07,440 --> 00:09:11,040 Speaker 1: dish and name it after Louisa Tetrazzini. He or she 137 00:09:11,280 --> 00:09:14,520 Speaker 1: the chef, but let's be real, probably he whipped together 138 00:09:14,559 --> 00:09:18,760 Speaker 1: a cast role of spaghetti, chicken or turkey, maybe heavy cream, 139 00:09:18,840 --> 00:09:22,679 Speaker 1: mushrooms and parmesan with not one but do French sauces 140 00:09:22,720 --> 00:09:28,160 Speaker 1: on top chicken and hollandaise. People loved it, of course 141 00:09:28,200 --> 00:09:34,200 Speaker 1: they did. I mean it's like yeah. Louisa gave a 142 00:09:34,320 --> 00:09:37,560 Speaker 1: number of memorable performances in San Francisco around the turn 143 00:09:37,559 --> 00:09:40,600 Speaker 1: of the century. She was featured in newspapers there daily 144 00:09:40,679 --> 00:09:42,520 Speaker 1: in nineteen o four during a run of a show. 145 00:09:42,800 --> 00:09:45,120 Speaker 1: She returned in nineteen o eight after her success in 146 00:09:45,160 --> 00:09:48,600 Speaker 1: New York City and gave a outdoor concert on Christmas 147 00:09:48,600 --> 00:09:51,240 Speaker 1: Even nineteen ten that was attended by a quarter of 148 00:09:51,240 --> 00:09:56,440 Speaker 1: a million people. Big times. Yeah. James Beard supported the 149 00:09:56,520 --> 00:10:00,200 Speaker 1: Arbogast version of this story. But you know, the San 150 00:10:00,240 --> 00:10:03,400 Speaker 1: Francisco timeline, that was certainly the one that I found 151 00:10:03,440 --> 00:10:06,760 Speaker 1: the most repetition of. I don't That doesn't necessarily give 152 00:10:06,760 --> 00:10:10,560 Speaker 1: it creedive, but it was. It's the one that seems 153 00:10:10,600 --> 00:10:14,720 Speaker 1: to be most repeated as the origin story, possibly because 154 00:10:14,800 --> 00:10:18,560 Speaker 1: James Beard said it was the one. Yeah. It is 155 00:10:18,640 --> 00:10:24,600 Speaker 1: unclear as to whether Tetrazini the person loved Tetrazini the dish, 156 00:10:24,840 --> 00:10:26,959 Speaker 1: or even if she ever tried it. She once said quote, 157 00:10:27,040 --> 00:10:30,320 Speaker 1: I like the plainest food, consoling myself with fruit and 158 00:10:30,400 --> 00:10:34,120 Speaker 1: fresh vegetables. She didn't mention it in her biography either. 159 00:10:34,160 --> 00:10:37,480 Speaker 1: I gotta say, consoling myself the fruit and vegetables sounds sad, 160 00:10:38,559 --> 00:10:42,439 Speaker 1: just the word consoling. I love fruit and vegetables. Maybe 161 00:10:42,440 --> 00:10:47,040 Speaker 1: that was a different had a different connotation back then. Anyway. 162 00:10:48,960 --> 00:10:51,680 Speaker 1: It's first known appearance in print was in nineteen twelves 163 00:10:51,720 --> 00:10:55,240 Speaker 1: the Boston Cooking School Cookbook. It did not appear in 164 00:10:55,320 --> 00:10:58,720 Speaker 1: nineteen eleven's The Sunday American Cookbook, which was a pamphlet 165 00:10:59,160 --> 00:11:02,600 Speaker 1: of Tetrazini the person of her favorite recipes. If a 166 00:11:02,640 --> 00:11:05,840 Speaker 1: dish was named after me, or a sandwich I'm going 167 00:11:05,880 --> 00:11:07,600 Speaker 1: to go out of my way to try. I gotta say, 168 00:11:07,760 --> 00:11:10,680 Speaker 1: unless it's made of my least favorite foods, which would 169 00:11:10,720 --> 00:11:12,880 Speaker 1: be really rude. That would be so rude. But also, 170 00:11:13,120 --> 00:11:16,280 Speaker 1: I mean you probably just shouldn't have said that, like now, 171 00:11:17,240 --> 00:11:21,280 Speaker 1: like that's such a great, like weird revenge thing. It is. 172 00:11:22,120 --> 00:11:24,720 Speaker 1: It's really funny too, because I think I've mentioned every 173 00:11:24,720 --> 00:11:29,080 Speaker 1: one of my my five least favorite foods in passing 174 00:11:29,360 --> 00:11:33,440 Speaker 1: or definitely purposefully on this podcast. So if somebody really 175 00:11:33,440 --> 00:11:39,439 Speaker 1: wanted to, it's out there. It is bringing it back 176 00:11:39,480 --> 00:11:43,480 Speaker 1: to tetrasini. Please don't do that, anyone, or if you do, 177 00:11:43,760 --> 00:11:47,840 Speaker 1: I might applaud your creativity. Tetrasini dishes were pretty common 178 00:11:48,320 --> 00:11:52,160 Speaker 1: on New York menus by nineteen seventeen, and my family 179 00:11:52,280 --> 00:11:57,080 Speaker 1: wasn't the only one using leftover holiday turkey to make tetrazini. 180 00:11:58,200 --> 00:12:01,720 Speaker 1: Washington Post article published in nine thirty six said the 181 00:12:02,040 --> 00:12:04,480 Speaker 1: leftover turkey or chicken from New Year's dinner can be 182 00:12:04,520 --> 00:12:07,199 Speaker 1: served today for luncheon or dinner and one of a 183 00:12:07,280 --> 00:12:11,760 Speaker 1: number of many interesting disguises. The following recipe for turkey 184 00:12:11,800 --> 00:12:15,440 Speaker 1: tetrazini is suggested as an attractive disguise for the leftover 185 00:12:15,520 --> 00:12:18,000 Speaker 1: foul if it is to be served for the dinner menu. 186 00:12:19,600 --> 00:12:25,360 Speaker 1: I love thistive disguise, I would agree. Yeah, and chicken 187 00:12:25,400 --> 00:12:29,600 Speaker 1: tetrazini used to be a nice dish. It was fancy. 188 00:12:30,160 --> 00:12:34,240 Speaker 1: Vincent Price ordered it in a nineteen thirties Manhattan dining room. 189 00:12:34,320 --> 00:12:36,160 Speaker 1: I think it was in a hotel. All these things 190 00:12:36,200 --> 00:12:39,280 Speaker 1: took place in a hotel. Um. He and his wife 191 00:12:39,320 --> 00:12:41,559 Speaker 1: even included a recipe for it in their cookbook, A 192 00:12:41,640 --> 00:12:45,760 Speaker 1: Treasury of Great Recipes in nineteen sixty five. Yeah, recipes 193 00:12:45,760 --> 00:12:49,880 Speaker 1: through the forties and fifties tended to include truffles, truffles. 194 00:12:50,880 --> 00:12:54,959 Speaker 1: In nineteen fifty nine, chicken tetrazini appeared on a White 195 00:12:54,960 --> 00:12:58,080 Speaker 1: House luncheon menu when President Eisenhower and his wife hosted 196 00:12:58,120 --> 00:13:03,040 Speaker 1: the President of the Council of Ministers of the Italian Republic. Yes, 197 00:13:03,760 --> 00:13:07,880 Speaker 1: chicken tetrazini was called an Italian dish. It's super not 198 00:13:07,960 --> 00:13:12,960 Speaker 1: an Italian dish. No, no, no, no no. A recipe 199 00:13:13,000 --> 00:13:16,480 Speaker 1: from nineteen sixty seven going along with this fancy thing 200 00:13:16,800 --> 00:13:19,240 Speaker 1: called for the dish to be served with a green salad, 201 00:13:19,480 --> 00:13:22,560 Speaker 1: a ripe pear, a slice of fontina cheese, and a 202 00:13:22,559 --> 00:13:27,240 Speaker 1: glass of dry or vieto. Wow, I mean that does 203 00:13:27,240 --> 00:13:30,400 Speaker 1: sound nice. I mean right, I mean, but anything served 204 00:13:30,720 --> 00:13:33,719 Speaker 1: with a side of that sounds pretty okay. I mean 205 00:13:33,800 --> 00:13:36,559 Speaker 1: just that sounds pretty okay. That's true. I'd be happy 206 00:13:36,600 --> 00:13:40,200 Speaker 1: with any like give it, miss mix and match any 207 00:13:40,200 --> 00:13:44,720 Speaker 1: part of this sign um. The fanciness did go away, though, 208 00:13:45,000 --> 00:13:49,680 Speaker 1: it started to be called chicken spaghetti eventually cowboys spaghetti fro. Apparently, 209 00:13:50,280 --> 00:13:53,319 Speaker 1: by the late nineteen sixties, brands like Chef Boyardi were 210 00:13:53,320 --> 00:13:59,280 Speaker 1: selling packaged Tetrasini Betty Crocker brand Tuna Helper Tetrasini debut, 211 00:13:59,320 --> 00:14:03,440 Speaker 1: which is apparently you're still quite popular. Huh yeah, so 212 00:14:03,679 --> 00:14:08,000 Speaker 1: uh so yeah, So how did this changeover happen? Uh? Well, 213 00:14:08,280 --> 00:14:10,800 Speaker 1: over the first few decades of the twentieth century, the 214 00:14:10,840 --> 00:14:13,760 Speaker 1: World Wars and the Great Depression made meals that could 215 00:14:13,800 --> 00:14:16,360 Speaker 1: help us stretching ingredients to serve a lot of folks 216 00:14:16,360 --> 00:14:20,600 Speaker 1: that are relatively low expense very popular. Um cast roles, 217 00:14:20,600 --> 00:14:24,480 Speaker 1: even rich ones like Tetrasini checked those boxes. And on 218 00:14:24,600 --> 00:14:28,200 Speaker 1: the flip side, like especially dishes like tetrasini were popular 219 00:14:28,240 --> 00:14:31,720 Speaker 1: because they incorporate starch and vegin protein in the same pot. 220 00:14:31,800 --> 00:14:34,560 Speaker 1: You don't have to worry about timing sides and manes 221 00:14:34,800 --> 00:14:39,560 Speaker 1: to come out at the same time. Simultaneously, canning technology 222 00:14:39,800 --> 00:14:43,600 Speaker 1: and rations on fresh foods made canned ingredients really common 223 00:14:43,640 --> 00:14:47,720 Speaker 1: substitutes for fresh ones. Um. Enter the whole condensed cream 224 00:14:47,720 --> 00:14:49,920 Speaker 1: of mushroom soup thing. Um. It can be used as 225 00:14:49,920 --> 00:14:52,360 Speaker 1: a cream based instead of going to the bothering expensive 226 00:14:52,640 --> 00:14:54,880 Speaker 1: like making a ru and adding real cream and milk 227 00:14:54,920 --> 00:14:58,640 Speaker 1: and butter. Canned vegetables and protein might be substituted for 228 00:14:58,680 --> 00:15:02,680 Speaker 1: fresh and this is where Tetrazini got less fancy. Though. 229 00:15:03,120 --> 00:15:05,480 Speaker 1: Keep in mind that during the middle of the twentieth 230 00:15:05,480 --> 00:15:09,440 Speaker 1: century in some places in America, the technology and the 231 00:15:09,480 --> 00:15:13,800 Speaker 1: frugality of these canned products was considered fancy in its 232 00:15:13,840 --> 00:15:18,840 Speaker 1: own way, like it was modern and patriotic, right, And 233 00:15:19,400 --> 00:15:23,800 Speaker 1: looking at the recipes for this, my mom definitely didn't 234 00:15:23,880 --> 00:15:27,320 Speaker 1: do the whole heavy cream sherry thing which I saw 235 00:15:27,400 --> 00:15:30,560 Speaker 1: in a lot of recipes. She used cream of mushtream 236 00:15:30,600 --> 00:15:32,240 Speaker 1: and cream of chicken soup, so it was an easy 237 00:15:32,280 --> 00:15:36,160 Speaker 1: and cheap thing. And before we recorded this, I meant 238 00:15:36,320 --> 00:15:39,600 Speaker 1: to ask her, like her history with it, why did 239 00:15:39,600 --> 00:15:42,920 Speaker 1: she start cooking it? Um? And I imagine has to 240 00:15:42,960 --> 00:15:45,280 Speaker 1: do with saving time and money. But also she was 241 00:15:45,360 --> 00:15:50,120 Speaker 1: somebody who's kind of always flipping through cookbooks and maybe 242 00:15:50,160 --> 00:15:53,520 Speaker 1: she just saw the recipe. But I'll I'm gonna ask 243 00:15:53,560 --> 00:15:56,800 Speaker 1: because it's about to be that Christmas time of year 244 00:15:56,840 --> 00:16:01,200 Speaker 1: where you go home no o, report back. I'm curious, 245 00:16:01,360 --> 00:16:04,760 Speaker 1: first of all, please do um. Also a side note, 246 00:16:04,960 --> 00:16:07,080 Speaker 1: In some parts of the northern Midwest, this kind of 247 00:16:07,080 --> 00:16:10,520 Speaker 1: cast role made with starch and candor frozen ingredients and 248 00:16:10,760 --> 00:16:15,080 Speaker 1: a soup base is called a hot dish. I hadn't 249 00:16:15,120 --> 00:16:18,120 Speaker 1: I hadn't heard of that before, but neither. Yeah, but 250 00:16:18,160 --> 00:16:20,600 Speaker 1: I love it. I do too, straightforward to the point 251 00:16:20,640 --> 00:16:24,000 Speaker 1: hot dish. It is also kind of like things like 252 00:16:24,120 --> 00:16:27,240 Speaker 1: freedo pie or spaghetti pie. Oh yeah, where I feel 253 00:16:27,240 --> 00:16:31,280 Speaker 1: like you could make a chicken toucher zeb pie. Oh yeah, 254 00:16:31,320 --> 00:16:34,800 Speaker 1: why not? Oh man, I do. I do have a 255 00:16:34,840 --> 00:16:38,080 Speaker 1: craving now, I'd love a cast role. They're they're so 256 00:16:38,200 --> 00:16:40,400 Speaker 1: comforting and warm, and I love him because you can 257 00:16:40,440 --> 00:16:43,080 Speaker 1: make them in in huge batches and uh yeah, and 258 00:16:43,120 --> 00:16:46,280 Speaker 1: then you know, squirrel away little portions for for later 259 00:16:47,680 --> 00:16:50,400 Speaker 1: and if we want to expand it out. It's like 260 00:16:50,840 --> 00:16:55,360 Speaker 1: a melting pot in a dish. Thank you for pretending 261 00:16:55,400 --> 00:17:01,400 Speaker 1: that was very wise. I'm a poet, I know it, 262 00:17:04,080 --> 00:17:07,159 Speaker 1: and uh yeah, that's our that's our Tetrazini episode. We 263 00:17:07,200 --> 00:17:08,880 Speaker 1: do have a little bit more for you, but first 264 00:17:08,960 --> 00:17:11,000 Speaker 1: we've got a quick break for a word from our sponsor, 265 00:17:20,840 --> 00:17:24,280 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, and 266 00:17:24,320 --> 00:17:31,720 Speaker 1: we're back with listen. We could have been opera singers, 267 00:17:31,720 --> 00:17:35,879 Speaker 1: definitely in a very off off opera singer. I don't know, 268 00:17:35,920 --> 00:17:39,480 Speaker 1: if there's like an opera version of Off Broadway, that's 269 00:17:39,480 --> 00:17:42,080 Speaker 1: where we'd be. Oh yeah, oh yeah, we'd be We'd 270 00:17:42,119 --> 00:17:51,040 Speaker 1: be scrappy, we'd pay people to come in. Bart wrote 271 00:17:51,200 --> 00:17:55,080 Speaker 1: about our fruitcake episode. Here in Ireland, what you call 272 00:17:55,160 --> 00:17:58,879 Speaker 1: fruitcake we call Christmas cake, and it's a really big deal. 273 00:17:59,480 --> 00:18:02,320 Speaker 1: Every fly matriarch has her own unique recipe which is 274 00:18:02,359 --> 00:18:05,159 Speaker 1: guarded as if it were the philosopher's stone, and the 275 00:18:05,240 --> 00:18:07,640 Speaker 1: making of the Christmas cake is a very important part 276 00:18:07,720 --> 00:18:11,200 Speaker 1: of the extended Christmas rituals and traditions. While I've lived 277 00:18:11,240 --> 00:18:13,040 Speaker 1: in Ireland since i was four years old, I'm not 278 00:18:13,080 --> 00:18:16,200 Speaker 1: Irish but Belgian. For my entire childhood, we would spend 279 00:18:16,200 --> 00:18:18,719 Speaker 1: the holiday season staying with my grandparents in Belgium, and 280 00:18:18,760 --> 00:18:21,440 Speaker 1: one year, shortly before heading to Belgium, we want a 281 00:18:21,480 --> 00:18:25,000 Speaker 1: massive Christmas cake in a charity raffle. We couldn't let 282 00:18:25,000 --> 00:18:26,679 Speaker 1: it go to waste, and we wanted to share this 283 00:18:26,760 --> 00:18:29,600 Speaker 1: Irish tradition with our Belgian family, so we brought it 284 00:18:29,640 --> 00:18:32,840 Speaker 1: with us and shared it around. Granddad was determined to 285 00:18:32,920 --> 00:18:36,240 Speaker 1: enjoy this Irish treat, but he hates fruit and cakes. 286 00:18:36,720 --> 00:18:41,480 Speaker 1: He tried and quite amazingly succeeded and removing every piece 287 00:18:41,520 --> 00:18:44,359 Speaker 1: of fruit from his slice, leaving what can only be 288 00:18:44,440 --> 00:18:47,480 Speaker 1: described as the Swiss cheese of cake. You see, the 289 00:18:47,520 --> 00:18:51,600 Speaker 1: Irish rispeas use a lot of fruit. I'd estimate that 290 00:18:51,600 --> 00:18:54,320 Speaker 1: about half of an Irish Christmas cake is fruit. He 291 00:18:54,560 --> 00:18:57,159 Speaker 1: absolutely insisted it was delicious, but that a second slice 292 00:18:57,160 --> 00:19:01,200 Speaker 1: would be a little bit too much effort. I agree 293 00:19:01,280 --> 00:19:06,040 Speaker 1: that that's impressive. That is oh, that's I love it. 294 00:19:06,080 --> 00:19:08,720 Speaker 1: Though I love the determination, right, I'm going to try 295 00:19:08,760 --> 00:19:12,320 Speaker 1: this thing. I don't like this part of it so so, 296 00:19:12,400 --> 00:19:18,560 Speaker 1: even though it's half of it, yes, excavating uh. Leona 297 00:19:18,680 --> 00:19:21,159 Speaker 1: wrote about our chewing gum episode. When you guys were 298 00:19:21,200 --> 00:19:23,480 Speaker 1: talking about how expensive it is for cities to remove 299 00:19:23,520 --> 00:19:26,040 Speaker 1: gum from public structures, I kept waiting to hear about 300 00:19:26,040 --> 00:19:28,560 Speaker 1: the Seattle gum wall. It is somehow always in the 301 00:19:28,600 --> 00:19:31,159 Speaker 1: news and always has some sort of penny headline, but 302 00:19:31,200 --> 00:19:34,600 Speaker 1: it always seems to blow up in their faces. We 303 00:19:34,720 --> 00:19:38,399 Speaker 1: see what you did there. I'm proud to say that 304 00:19:38,440 --> 00:19:41,760 Speaker 1: I've contributed to that gum monstrosity. I also thought i'd 305 00:19:41,800 --> 00:19:43,600 Speaker 1: mentioned that when I travel, I make a point to 306 00:19:43,680 --> 00:19:46,480 Speaker 1: try out international brands of chewing gum. In that way, 307 00:19:46,520 --> 00:19:49,240 Speaker 1: I discovered the U S and New Zealand Eclipse Gum 308 00:19:49,280 --> 00:19:52,360 Speaker 1: are not on the same level Kiwi Eclipse and not 309 00:19:52,480 --> 00:19:55,479 Speaker 1: the fruit the people is way stronger. I love it 310 00:19:55,560 --> 00:19:58,960 Speaker 1: and stock up every time I go down Under. I 311 00:19:59,000 --> 00:20:03,240 Speaker 1: haven't really tried come outside of the US. I didn't. 312 00:20:03,400 --> 00:20:05,040 Speaker 1: I didn't think about that, but I do love that 313 00:20:05,119 --> 00:20:07,439 Speaker 1: kind of stuff where they like coke is sweeter in 314 00:20:07,560 --> 00:20:11,600 Speaker 1: certain countries, sweet in other countries, and the Seattle gum 315 00:20:11,600 --> 00:20:15,840 Speaker 1: wall um. I actually remember specifically when I was doing 316 00:20:15,880 --> 00:20:19,919 Speaker 1: the research making it, because if you listen to that episode, 317 00:20:19,960 --> 00:20:23,040 Speaker 1: you know I really got into it. I made a 318 00:20:23,080 --> 00:20:29,720 Speaker 1: note like, stop, you have got to stop too much. 319 00:20:30,240 --> 00:20:35,520 Speaker 1: You'll be here forever you have overgum. It's true. I 320 00:20:35,640 --> 00:20:42,040 Speaker 1: was like, I remember Thanksgiving morning, I was researching gum 321 00:20:42,520 --> 00:20:45,320 Speaker 1: while doing like in between cooking stuff, and I think 322 00:20:45,359 --> 00:20:47,199 Speaker 1: I can't even remember. We might have already done the 323 00:20:47,200 --> 00:20:52,199 Speaker 1: episode and I was just still like doing research. I 324 00:20:52,240 --> 00:20:55,120 Speaker 1: really got into that episode, but it is so it's 325 00:20:55,240 --> 00:20:59,720 Speaker 1: um a fascinating thing. The Seattle gum Wall people have 326 00:20:59,720 --> 00:21:02,040 Speaker 1: written in about other things that they do in their city, 327 00:21:02,040 --> 00:21:07,760 Speaker 1: around their campus as well. Humans are where we are. 328 00:21:08,040 --> 00:21:11,960 Speaker 1: We make our own fun. We do for an interesting 329 00:21:12,040 --> 00:21:18,159 Speaker 1: bunch m It's very true. It is well. Thanks to 330 00:21:18,280 --> 00:21:20,520 Speaker 1: both of them for writing in. If you would like 331 00:21:20,560 --> 00:21:22,760 Speaker 1: to write to us, you can please let us know 332 00:21:22,800 --> 00:21:26,840 Speaker 1: what you do with your laptoder's Tetrazi or otherwise. Our 333 00:21:26,960 --> 00:21:30,000 Speaker 1: email is hello at savor pod dot com. We're also 334 00:21:30,040 --> 00:21:32,800 Speaker 1: on social media. You can find us on Twitter, Facebook, 335 00:21:32,800 --> 00:21:35,879 Speaker 1: and Instagram at savor pod. We do hope to hear 336 00:21:35,920 --> 00:21:38,240 Speaker 1: from you. Thank you as always to our super producer 337 00:21:38,320 --> 00:21:40,639 Speaker 1: Dylan Bagan. Thank you to you for listening, and we 338 00:21:40,640 --> 00:21:45,080 Speaker 1: hope that lots more good things are coming your way.