1 00:00:02,920 --> 00:00:05,520 Speaker 1: My name is Eva Longoria and I am my de 2 00:00:05,640 --> 00:00:10,760 Speaker 1: Remezracon and welcome to Hungry for History, a podcast that 3 00:00:10,800 --> 00:00:13,760 Speaker 1: explores are past and present through food. On every episode, 4 00:00:13,800 --> 00:00:17,160 Speaker 1: we'll talk about the history of some of our favorite dishes, ingredients, 5 00:00:17,200 --> 00:00:19,960 Speaker 1: and beverages from our culture. So make yourself at home, 6 00:00:20,360 --> 00:00:24,280 Speaker 1: even broche. 7 00:00:25,040 --> 00:00:28,080 Speaker 2: I feel like today we're throwing everybody in a curveball. This 8 00:00:28,240 --> 00:00:30,600 Speaker 2: episode is all about salad. 9 00:00:31,200 --> 00:00:34,280 Speaker 1: I love a good salad. I love a good Caesar salad. 10 00:00:34,800 --> 00:00:37,040 Speaker 1: It's one of my favorites, and I love that it 11 00:00:37,040 --> 00:00:38,159 Speaker 1: has Mexican roots. 12 00:00:38,560 --> 00:00:41,320 Speaker 3: So let's kick things off of the history of this Caesar. 13 00:00:42,120 --> 00:00:45,000 Speaker 2: This one's super interesting because it has Mexican roots, but 14 00:00:45,120 --> 00:00:49,440 Speaker 2: it was an Italian immigrant who was working in Tejuana. 15 00:00:50,320 --> 00:00:54,880 Speaker 2: Tell me about its history. It's so interesting. It's always 16 00:00:54,880 --> 00:00:57,120 Speaker 2: like the immigrants that make things better, right. I feel 17 00:00:57,120 --> 00:00:59,760 Speaker 2: like it's been this through line this season. 18 00:00:59,800 --> 00:01:03,680 Speaker 1: But most historians have traced the creation to the Caesar 19 00:01:03,720 --> 00:01:08,960 Speaker 1: salad to Tijuana to nineteen twenty four at Hotel Caesars. 20 00:01:09,360 --> 00:01:12,000 Speaker 1: And it was this hotel that was run by an 21 00:01:12,000 --> 00:01:14,000 Speaker 1: Italian immigrant named Caesar. 22 00:01:13,720 --> 00:01:15,360 Speaker 3: Garvini sa ser Garvigni. 23 00:01:15,640 --> 00:01:18,479 Speaker 1: He and his brother Alex opened up a restaurant Sacramento, 24 00:01:18,959 --> 00:01:22,600 Speaker 1: San Diego and Tijuana in the early twenties, and legend 25 00:01:22,840 --> 00:01:26,720 Speaker 1: has it that it was invented on Fourth of July 26 00:01:26,800 --> 00:01:29,680 Speaker 1: weekend when the kitchen was running low on ingredients, and 27 00:01:29,760 --> 00:01:32,039 Speaker 1: so all of the ingredients for the caesar salad came 28 00:01:32,120 --> 00:01:37,040 Speaker 1: together improvisationally. And these included like romaine, lettuce and garlic 29 00:01:37,200 --> 00:01:42,640 Speaker 1: and coudled eggs, olive oil, wooster sauce, parmesan cheese, and croutons. 30 00:01:43,480 --> 00:01:46,440 Speaker 1: And then now it has anchovies, but those were added later. 31 00:01:46,800 --> 00:01:49,120 Speaker 2: Not very happy that the anchovies were added later. 32 00:01:49,520 --> 00:01:51,120 Speaker 3: You're not a fan of anchovies. 33 00:01:51,520 --> 00:01:54,600 Speaker 2: Now, I'll use a paste and addressing sometimes, But sometimes 34 00:01:54,600 --> 00:01:58,800 Speaker 2: I do think caesar salads anchovies are too it's too strong. 35 00:01:59,160 --> 00:02:02,280 Speaker 1: They are strong. Oh, I think that they make everything 36 00:02:02,320 --> 00:02:04,920 Speaker 1: taste better. But I love a good anchovy. 37 00:02:05,480 --> 00:02:08,440 Speaker 2: But when we think of Tijuana in the nineteen twenties, 38 00:02:08,480 --> 00:02:11,800 Speaker 2: this was the prohibition era in the States, so a 39 00:02:11,840 --> 00:02:16,000 Speaker 2: lot of Hollywood stars and wealthy Americans were going across 40 00:02:16,000 --> 00:02:21,000 Speaker 2: the border to drink legally. And Garni was a professional, 41 00:02:21,200 --> 00:02:23,880 Speaker 2: you know, he was all about hospitality and he wanted 42 00:02:23,919 --> 00:02:27,400 Speaker 2: to cater to them, and so he started tossing these 43 00:02:27,520 --> 00:02:31,080 Speaker 2: ingredients table side from this big wooden bowl, and it 44 00:02:31,160 --> 00:02:31,760 Speaker 2: added to. 45 00:02:31,760 --> 00:02:34,880 Speaker 3: The drama and the allure of this salad. 46 00:02:34,960 --> 00:02:39,200 Speaker 1: So it was like the performance right the spectacle table 47 00:02:39,280 --> 00:02:44,040 Speaker 1: side and people like Jeane Harlow and Clark Gable and like, oh, 48 00:02:44,080 --> 00:02:48,040 Speaker 1: they just fell in love with this, this flavor and 49 00:02:48,080 --> 00:02:49,160 Speaker 1: this experience. 50 00:02:49,880 --> 00:02:52,959 Speaker 2: So it was table side in Tijuana. But how does 51 00:02:53,000 --> 00:02:56,280 Speaker 2: that make it worldwide? How does that become a global 52 00:02:57,680 --> 00:03:00,560 Speaker 2: salad that is now on every menu and every restaurant. 53 00:03:00,680 --> 00:03:02,720 Speaker 2: How did it go from their little restaurant. 54 00:03:02,360 --> 00:03:03,280 Speaker 3: To the world. 55 00:03:03,680 --> 00:03:07,200 Speaker 1: So they he sold the restaurant in the nineteen thirties, 56 00:03:07,360 --> 00:03:10,840 Speaker 1: moved to la and he focused on marketing the salad dressing. 57 00:03:10,919 --> 00:03:14,120 Speaker 3: So he trademarked the dressing in nineteen forty eight, and his. 58 00:03:14,160 --> 00:03:18,600 Speaker 1: Daughter Rosa began bottling the dressing at home and labeling 59 00:03:18,639 --> 00:03:22,360 Speaker 1: it and selling it at farmers' markets, and they started 60 00:03:22,360 --> 00:03:23,880 Speaker 1: this Ceesa Gardini Foods. 61 00:03:24,280 --> 00:03:26,519 Speaker 3: And then the nineteen forties. 62 00:03:26,440 --> 00:03:32,280 Speaker 1: Lettuces like iceberg lettuce and remain became the favorite because 63 00:03:32,280 --> 00:03:35,680 Speaker 1: it could survive sort of cost country travel because they 64 00:03:35,720 --> 00:03:39,000 Speaker 1: were so hardy. It kind of went hand in hand 65 00:03:39,040 --> 00:03:42,880 Speaker 1: with the salad dressing that was being then marketed around 66 00:03:42,960 --> 00:03:44,680 Speaker 1: the country and it. 67 00:03:44,640 --> 00:03:46,680 Speaker 3: Became this wow. 68 00:03:46,760 --> 00:03:50,280 Speaker 1: In nineteen fifty three, the International Society of Epicure, which 69 00:03:50,360 --> 00:03:53,760 Speaker 1: is a group of professional chefs based in Paris, proclaimed 70 00:03:53,800 --> 00:03:57,320 Speaker 1: the caesar salad the greatest recipe to originate from the 71 00:03:57,360 --> 00:04:00,480 Speaker 1: Americas in fifty years. 72 00:04:00,560 --> 00:04:02,600 Speaker 3: It's the only recipe forrig. 73 00:04:04,880 --> 00:04:08,080 Speaker 2: I'm kidding because the Americas include Mexico, and so I 74 00:04:08,080 --> 00:04:11,560 Speaker 2: will not I will not want to disparage the Americas, 75 00:04:11,560 --> 00:04:14,680 Speaker 2: but like from the US, since they went to la 76 00:04:14,880 --> 00:04:17,039 Speaker 2: and then that's where it was bottled and then went 77 00:04:17,120 --> 00:04:19,719 Speaker 2: hand in hand with this like lettuce transit. I don't 78 00:04:19,720 --> 00:04:23,400 Speaker 2: know what else has surpassed this recipe. I try all 79 00:04:23,520 --> 00:04:27,200 Speaker 2: kinds of caesar salad dressing recipes, and some have the 80 00:04:27,279 --> 00:04:29,640 Speaker 2: raw eggs and some don't, and some have olive oil, 81 00:04:29,720 --> 00:04:32,159 Speaker 2: and sometimes they put the angoby sometimes I don't. I 82 00:04:32,240 --> 00:04:34,000 Speaker 2: just think it's I really agree. I think it's one 83 00:04:34,000 --> 00:04:37,560 Speaker 2: of the best recipes ever. So Joya Child wrote about 84 00:04:37,560 --> 00:04:41,000 Speaker 2: the caesar salad from her Julia Child's Kitchen cookbook, and 85 00:04:41,040 --> 00:04:44,440 Speaker 2: it said she said, one of my earliest remembrances of 86 00:04:44,560 --> 00:04:48,000 Speaker 2: restaurant life was going to Tijuana in nineteen twenty five 87 00:04:48,040 --> 00:04:51,160 Speaker 2: or twenty six with my parents, who were wildly excited 88 00:04:51,200 --> 00:04:56,159 Speaker 2: to lunch at Caesar's restaurant. How crazy that joya Child's 89 00:04:56,200 --> 00:04:59,400 Speaker 2: went and ate there as a child, and that the 90 00:04:59,560 --> 00:05:03,159 Speaker 2: parents went there specifically to order the Caesar salad that 91 00:05:03,200 --> 00:05:07,159 Speaker 2: Caesar himself used to toss at the table. Of course, 92 00:05:07,240 --> 00:05:09,480 Speaker 2: Julia Child's experience to this. 93 00:05:10,040 --> 00:05:12,640 Speaker 1: Of course she did as a child, and it's stuck 94 00:05:12,640 --> 00:05:15,440 Speaker 1: in her brain. And she goes on to say in 95 00:05:15,440 --> 00:05:17,680 Speaker 1: that same quote that it was a sensation of a 96 00:05:17,720 --> 00:05:20,880 Speaker 1: salad from coast to coast, and there were rumblings of its. 97 00:05:20,720 --> 00:05:22,200 Speaker 3: Success in Europe. 98 00:05:22,640 --> 00:05:25,839 Speaker 1: Right, So even before the Society of the Epicures called 99 00:05:25,839 --> 00:05:29,000 Speaker 1: it the greatest salad, the greatest invention from the Americas, 100 00:05:29,600 --> 00:05:31,840 Speaker 1: there were rumblings of it in Europe. 101 00:05:31,920 --> 00:05:33,920 Speaker 3: So I think it's so cool. 102 00:05:34,160 --> 00:05:36,039 Speaker 2: I've been the deep one of many times, but I've 103 00:05:36,040 --> 00:05:38,560 Speaker 2: never been I've never been to this one because it 104 00:05:38,600 --> 00:05:41,799 Speaker 2: got taken over, like a whole group took over Caesar's 105 00:05:42,080 --> 00:05:43,480 Speaker 2: in two thousands. 106 00:05:43,960 --> 00:05:44,320 Speaker 3: I don't know. 107 00:05:44,360 --> 00:05:48,000 Speaker 2: It reminds me like another example where an immigrant makes 108 00:05:48,000 --> 00:05:51,080 Speaker 2: things better is that Chinese chicken salad, that which is 109 00:05:51,080 --> 00:05:53,680 Speaker 2: not a traditional Chinese dish, but that one wood that 110 00:05:53,800 --> 00:05:58,240 Speaker 2: was created with shredded chicken and cabbage and crispy noodles 111 00:05:58,240 --> 00:06:03,040 Speaker 2: and sesame soybase dressing. But it was adapted to Western tastes. 112 00:06:04,040 --> 00:06:07,279 Speaker 2: But it was invented by a Chinese emigrant who moved 113 00:06:07,320 --> 00:06:09,840 Speaker 2: to the US Duran World War two. So to me, like, 114 00:06:09,920 --> 00:06:12,080 Speaker 2: I'm like, oh my god, that's the like Asian and 115 00:06:12,120 --> 00:06:16,280 Speaker 2: Caesar salad story. Is the Chinese chicken salad story. And 116 00:06:16,320 --> 00:06:18,320 Speaker 2: then that one became famous because it was at a 117 00:06:18,320 --> 00:06:22,359 Speaker 2: restaurant called Wolves Garden in Santa Monica, which became a 118 00:06:22,400 --> 00:06:26,839 Speaker 2: favorite of Freight Sinatra via Pharaoh, Elizabeth Taylor, Carrie Grant. 119 00:06:26,880 --> 00:06:28,400 Speaker 3: And even Wolfgang Puck. 120 00:06:28,600 --> 00:06:32,800 Speaker 1: This Austrian immigrant, he created his own version at his 121 00:06:33,120 --> 00:06:36,719 Speaker 1: Santa Monica restaurant, the Chinese chicken pilla salad at this restaurant, 122 00:06:36,760 --> 00:06:40,080 Speaker 1: Shinoa on Maine in Santa Monica, down the street from 123 00:06:40,160 --> 00:06:43,320 Speaker 1: Wo's Garden, which was also this hot spot in. 124 00:06:43,240 --> 00:06:44,359 Speaker 3: The nineteen eighties. 125 00:06:44,400 --> 00:06:47,520 Speaker 4: Well, humans, it feels like humans would have been eating 126 00:06:47,880 --> 00:06:50,720 Speaker 4: leaves for a long time, So if humans have been 127 00:06:50,720 --> 00:06:55,520 Speaker 4: eating raw plants for millennia, the idea of a salad 128 00:06:56,279 --> 00:07:00,000 Speaker 4: as more of a deliberate mix of greens and vegetables 129 00:07:00,279 --> 00:07:00,800 Speaker 4: and dressing. 130 00:07:00,960 --> 00:07:03,600 Speaker 3: That's more specific. I love how you call it the leaves. 131 00:07:03,600 --> 00:07:05,760 Speaker 3: People have been eating leaves like leap be pa. 132 00:07:06,040 --> 00:07:08,359 Speaker 2: We've been eating leap be things for a very long. 133 00:07:08,240 --> 00:07:08,920 Speaker 3: Time, forever. 134 00:07:09,080 --> 00:07:13,120 Speaker 1: So the word salad comes from the Latin air of aasalata, 135 00:07:13,280 --> 00:07:17,560 Speaker 1: meaning salted herbs. So the salad as an entree or 136 00:07:17,600 --> 00:07:21,360 Speaker 1: a side dish composed of a mixture of vegetables intended 137 00:07:21,400 --> 00:07:25,000 Speaker 1: to be cold but sometimes warm, and the simplest formed 138 00:07:25,160 --> 00:07:27,440 Speaker 1: salad is one of the oldest dishes right. It's a 139 00:07:27,480 --> 00:07:32,320 Speaker 1: mix of raw or cooked vegetables, herbs, fruits, sometimes sometimes proteins. 140 00:07:32,920 --> 00:07:38,000 Speaker 1: But the concept stretches back thousands of years in the Mediterranean. 141 00:07:38,800 --> 00:07:42,440 Speaker 1: Evidence suggests that as early as ancient Greece around five 142 00:07:42,520 --> 00:07:46,440 Speaker 1: hundred BC, people are combining raw leafy greens with herbs 143 00:07:46,440 --> 00:07:47,560 Speaker 1: and oil and vinegar. 144 00:07:48,320 --> 00:07:50,160 Speaker 3: The ancient Romans. 145 00:07:49,880 --> 00:07:53,200 Speaker 1: Ate herb salads with like bitter greens like end dives 146 00:07:53,280 --> 00:07:57,800 Speaker 1: or chickory, and they season them with vinegar, olive oil 147 00:07:57,960 --> 00:08:00,360 Speaker 1: and garam, which was a fermented. 148 00:08:00,240 --> 00:08:01,880 Speaker 3: Fish, sauce, and salt. 149 00:08:02,240 --> 00:08:04,960 Speaker 1: So these were like an early I mean, it sounds 150 00:08:05,040 --> 00:08:07,400 Speaker 1: very similar to the salads that we have today, maybe 151 00:08:07,400 --> 00:08:10,120 Speaker 1: not the fish sauce so much, but everything else. And 152 00:08:10,240 --> 00:08:13,559 Speaker 1: so they were often really simple and they were either 153 00:08:13,600 --> 00:08:17,440 Speaker 1: a side dish or used as a digestive aid. 154 00:08:18,040 --> 00:08:22,960 Speaker 2: I would think that greens are medicinal, and I feel 155 00:08:23,000 --> 00:08:25,160 Speaker 2: like even me growing up on the ranch, I remember 156 00:08:25,400 --> 00:08:28,080 Speaker 2: my dad would like, give me some leaf ate this, 157 00:08:28,200 --> 00:08:30,640 Speaker 2: chew on this, This will fluttel your stomach. This will, 158 00:08:30,760 --> 00:08:32,960 Speaker 2: you know, get rid of your headache. This. My dad 159 00:08:33,040 --> 00:08:35,800 Speaker 2: was always giving me something, some sort of plant, and 160 00:08:35,840 --> 00:08:37,800 Speaker 2: so it's not it's not. I don't think it's a 161 00:08:37,840 --> 00:08:40,480 Speaker 2: surprise that they were seen as like a digestive aid. 162 00:08:41,040 --> 00:08:44,600 Speaker 2: And Northern Europe, I feel like salads were less common 163 00:08:44,760 --> 00:08:49,040 Speaker 2: because the cold tolerant greens were very, very limited, and 164 00:08:49,120 --> 00:08:52,400 Speaker 2: so more in Northern Europe they included root vegetables and 165 00:08:52,480 --> 00:08:57,080 Speaker 2: cabbage and preserved ingredients that were lightly dressed. And then 166 00:08:57,120 --> 00:08:59,360 Speaker 2: that teaged it in the Middle Ages too, because in 167 00:08:59,400 --> 00:09:04,320 Speaker 2: the Middle Ages in Europe, cooking techniques shifted toward heavy 168 00:09:04,559 --> 00:09:10,160 Speaker 2: cook dishes, hardy dishes, especially among upperplasts, right like greens 169 00:09:10,160 --> 00:09:12,360 Speaker 2: were eaten. I feel like you still can't find a 170 00:09:12,360 --> 00:09:15,160 Speaker 2: good salad in England. But the Renaissance came along and 171 00:09:15,200 --> 00:09:15,960 Speaker 2: what happened then. 172 00:09:16,440 --> 00:09:19,880 Speaker 1: It made salads fashionable again, right, So Italian and French 173 00:09:19,960 --> 00:09:23,960 Speaker 1: nobles served composed salads and they would art fully arrange 174 00:09:24,320 --> 00:09:28,400 Speaker 1: lettuce and herbs and fruits and flowers and then dressed 175 00:09:28,400 --> 00:09:30,120 Speaker 1: them lightly with vinegar and oil. 176 00:09:30,280 --> 00:09:33,120 Speaker 3: So it all it became this appeal again. 177 00:09:33,480 --> 00:09:36,640 Speaker 2: In each culture they have their own form of salad, 178 00:09:36,679 --> 00:09:39,120 Speaker 2: like I feel like in China, they're more like raw 179 00:09:39,240 --> 00:09:43,720 Speaker 2: vegetable dishes and they've been eating that since the Han dynasty, 180 00:09:43,920 --> 00:09:50,480 Speaker 2: like two hundred BC. Cucumbers, huge cucumbers, radish obviously dressed 181 00:09:50,520 --> 00:09:54,959 Speaker 2: with soy, sauce, vinegar, sesamese. It's super Asian influenced. And 182 00:09:55,000 --> 00:09:58,679 Speaker 2: then Japanese always had the Japanese culture always. It's so 183 00:09:58,720 --> 00:10:01,079 Speaker 2: funny because I just had sushi. They have the pickled things. 184 00:10:01,080 --> 00:10:05,320 Speaker 2: So it's all the pickle, the pickled onions, the pickled cucumbers, 185 00:10:06,679 --> 00:10:08,840 Speaker 2: and they don't dress, they don't do a lot of dressing, 186 00:10:08,920 --> 00:10:14,280 Speaker 2: but they do pickle and and you know, flavor rather 187 00:10:14,360 --> 00:10:18,360 Speaker 2: than mixing. They don't really like do these elaborate salad. 188 00:10:18,440 --> 00:10:20,199 Speaker 3: Yeah, it's not like a toss salad. 189 00:10:20,280 --> 00:10:25,280 Speaker 2: It's just a different I had a grey cucumber dish 190 00:10:25,360 --> 00:10:27,559 Speaker 2: last night in the Japanese vission. I was like, oh, 191 00:10:27,679 --> 00:10:29,560 Speaker 2: this is divine. It was so simple. It was just 192 00:10:30,080 --> 00:10:32,400 Speaker 2: cucumbers pickled in something. 193 00:10:32,360 --> 00:10:35,080 Speaker 3: Yeah, like some rice, vinegar or something right. 194 00:10:35,320 --> 00:10:38,160 Speaker 1: And and also like when we think of like Korean food, 195 00:10:38,240 --> 00:10:40,599 Speaker 1: like the kimchi and all of those sort of pickled. 196 00:10:40,920 --> 00:10:45,040 Speaker 1: So every culture has its own way of eating a salad. 197 00:10:48,040 --> 00:10:59,440 Speaker 1: When we come back, the ranch dressing becomes king. Let's 198 00:10:59,440 --> 00:11:02,000 Speaker 1: talk about then a great burnette. 199 00:11:02,080 --> 00:11:05,040 Speaker 2: I love a vinagrette. Oh my god, I never buy 200 00:11:05,080 --> 00:11:08,480 Speaker 2: a salad dressing. By the way, it's cheaper to make 201 00:11:08,520 --> 00:11:12,080 Speaker 2: your own. It tastes better, there's no preservative. It's just 202 00:11:12,400 --> 00:11:14,600 Speaker 2: make your own vinaigrette, and it may so your own. 203 00:11:14,880 --> 00:11:17,439 Speaker 1: I agree, it's the best thing. I love to make 204 00:11:17,480 --> 00:11:19,880 Speaker 1: a good vineigrette. So let's talk about the roots of 205 00:11:19,880 --> 00:11:23,319 Speaker 1: the vinaigrette. So the modern sense of the word vinaigrette 206 00:11:23,400 --> 00:11:26,840 Speaker 1: was first recorded in the Dictionary of French Academy in 207 00:11:26,920 --> 00:11:30,640 Speaker 1: sixteen ninety four, which described it as a type of 208 00:11:30,640 --> 00:11:34,520 Speaker 1: cold sauce made with vinegar, oil, salt, pepper, and sometimes 209 00:11:34,559 --> 00:11:39,360 Speaker 1: fresh herbs like parsley and chives. And then Chef august 210 00:11:39,520 --> 00:11:43,280 Speaker 1: Escoffier who we talked about. We've talked about before. He 211 00:11:43,600 --> 00:11:48,800 Speaker 1: standardized the vinaigrette. He standardized the vinaigrette in his nineteen 212 00:11:48,840 --> 00:11:51,160 Speaker 1: oh three cookbook Leguide Quilli Nard. 213 00:11:51,240 --> 00:11:53,079 Speaker 3: I can't remember which episode we talked about this. 214 00:11:53,120 --> 00:11:55,960 Speaker 2: But yeah, the Culinary Guide. He created the Bible of 215 00:11:56,000 --> 00:11:59,599 Speaker 2: all Sauces, and this was in there as well. The 216 00:11:59,679 --> 00:12:02,280 Speaker 2: vinegar rat was like and he created the Bible of like, 217 00:12:02,600 --> 00:12:05,000 Speaker 2: this is the base, because you can have a champagne vinegrette, 218 00:12:05,040 --> 00:12:07,559 Speaker 2: you can have a balsamic vinaigrette, you can have a 219 00:12:08,280 --> 00:12:11,880 Speaker 2: sherry vinegrette. But this was like, this is a bit. 220 00:12:12,000 --> 00:12:14,600 Speaker 2: This base is the vinegrette that all other vinegrettes can 221 00:12:14,640 --> 00:12:15,040 Speaker 2: come out of. 222 00:12:15,480 --> 00:12:18,120 Speaker 1: Right, And it's three parts oil to one part's vinegar. 223 00:12:18,360 --> 00:12:22,160 Speaker 1: That's what he sort of standardized this. This ratio you 224 00:12:22,240 --> 00:12:24,520 Speaker 1: can do two to one for extra tag. 225 00:12:24,559 --> 00:12:27,440 Speaker 3: That's what I do. I do two. I like it. 226 00:12:27,600 --> 00:12:32,200 Speaker 2: So Eskofe's classic vinaigrette documented is three to on racial 227 00:12:32,240 --> 00:12:34,880 Speaker 2: oiled vinegar and an addition of mustard to eight in 228 00:12:34,920 --> 00:12:35,480 Speaker 2: the binding. 229 00:12:36,000 --> 00:12:37,640 Speaker 3: Oh okay, oh. 230 00:12:37,520 --> 00:12:40,800 Speaker 1: That's right, because most mustard then it moosifies it, right, 231 00:12:40,880 --> 00:12:42,240 Speaker 1: it makes it kind of creamy. 232 00:12:42,800 --> 00:12:43,440 Speaker 3: Yeah, nice. 233 00:12:43,679 --> 00:12:48,280 Speaker 2: So that is the classic French vinigrette is one part vinegar, 234 00:12:48,360 --> 00:12:50,800 Speaker 2: three parts oil and a teaspurn of Dijon mustard. 235 00:12:51,200 --> 00:12:52,400 Speaker 3: That is a vinagrette. 236 00:12:52,480 --> 00:12:55,360 Speaker 2: After that, if you had balsamicro champagne or orange or 237 00:12:55,760 --> 00:12:58,800 Speaker 2: garlic or whatever, then it becomes whatever you want. I 238 00:12:59,640 --> 00:13:02,120 Speaker 2: love it. But when did I guess? Why would did 239 00:13:02,120 --> 00:13:05,040 Speaker 2: we ever go away from this? And then bottle dressing took. 240 00:13:04,920 --> 00:13:09,920 Speaker 1: Over twentieth century, Right, everything starts changing companies, big companies 241 00:13:10,000 --> 00:13:15,199 Speaker 1: like Craft and Helmets. They began marketing mayonnaise based dressings 242 00:13:15,720 --> 00:13:19,960 Speaker 1: and they made by doing this, they made really creamy 243 00:13:20,040 --> 00:13:25,680 Speaker 1: salad dressings accessible in American supermarkets. So mayonnaise had also 244 00:13:25,720 --> 00:13:28,680 Speaker 1: been invented in France in the eighteenth century, and it 245 00:13:28,760 --> 00:13:32,839 Speaker 1: became the base for the most popular dressings in the US. 246 00:13:32,880 --> 00:13:37,160 Speaker 1: And these include, of course Thousand Island and Ranch and Green. 247 00:13:36,960 --> 00:13:39,400 Speaker 2: Goddesses and Thousand Island. 248 00:13:39,400 --> 00:13:44,800 Speaker 3: I don't I don't like the buff mayonnaise. Now, what 249 00:13:44,960 --> 00:13:45,800 Speaker 3: is your favorite? 250 00:13:46,280 --> 00:13:51,920 Speaker 2: N My favorite vinaigrette is probably a challotte vineagrette, Like 251 00:13:52,080 --> 00:13:56,720 Speaker 2: I always add challlettes to my vinaigrette. A lemon vinaigrette obviously, 252 00:13:57,000 --> 00:13:59,599 Speaker 2: just squeezeing some lemon in there. I'll usually do a 253 00:13:59,640 --> 00:14:03,160 Speaker 2: lemon selly vinaigrette. I had a little honey in mine 254 00:14:03,200 --> 00:14:07,000 Speaker 2: as well. But I love one thousand alan. I love 255 00:14:07,080 --> 00:14:10,960 Speaker 2: me some ranch, but only if I make it. If 256 00:14:10,960 --> 00:14:12,800 Speaker 2: I make it like with the packet and all that. 257 00:14:12,800 --> 00:14:15,319 Speaker 2: I don't like ranch like in the bottle, already made. 258 00:14:16,160 --> 00:14:18,960 Speaker 2: And I love Caesar dressing. So I have many dressings. 259 00:14:19,000 --> 00:14:20,400 Speaker 2: I'm a dressing person. 260 00:14:20,480 --> 00:14:23,600 Speaker 3: I love dressings me too. I have my your go too. 261 00:14:23,880 --> 00:14:26,560 Speaker 1: My go to is I have a little mortar and 262 00:14:26,560 --> 00:14:31,040 Speaker 1: pestele and I smash anchovies and garlic like a lot 263 00:14:31,120 --> 00:14:33,160 Speaker 1: with salt, just like get it in there until it's 264 00:14:33,200 --> 00:14:36,040 Speaker 1: like a paste and my mouth is watering. 265 00:14:36,120 --> 00:14:36,720 Speaker 3: Just think about this. 266 00:14:37,160 --> 00:14:41,160 Speaker 1: I add lemon juice, like fresh lemon juice, and then 267 00:14:41,560 --> 00:14:45,720 Speaker 1: whisk in some Dijeon mustard and then the olive oil 268 00:14:45,760 --> 00:14:49,600 Speaker 1: and just whisk it and it's just, oh, it's ridiculous. 269 00:14:49,680 --> 00:14:53,400 Speaker 2: From America, the most iconic dressing outside of the vinaigrette 270 00:14:53,480 --> 00:14:56,160 Speaker 2: has got to be ranch dressing. People love it so much. 271 00:14:56,600 --> 00:15:00,760 Speaker 2: I use it on pizza, wings, fries, veggies. There's even 272 00:15:00,840 --> 00:15:05,160 Speaker 2: ranch tourritos. There's my protein chips come in ranch flavor. 273 00:15:05,320 --> 00:15:08,480 Speaker 2: My corn nuts come and ranch flavor. Like I it 274 00:15:08,600 --> 00:15:11,800 Speaker 2: is a flavor I really love. Where did it come from? 275 00:15:11,800 --> 00:15:12,560 Speaker 3: Because it is. 276 00:15:12,560 --> 00:15:15,960 Speaker 2: Pretty unique and it's I mean, you really can't find 277 00:15:16,000 --> 00:15:17,560 Speaker 2: it in Europe unless you go to an American store. 278 00:15:18,080 --> 00:15:21,000 Speaker 3: Yeah, I mean I've never looked, but yeah, it's like. 279 00:15:21,360 --> 00:15:23,920 Speaker 2: I mean, I think they the French pressure would forbid 280 00:15:23,920 --> 00:15:26,440 Speaker 2: a ranch dressing in other menu. 281 00:15:26,680 --> 00:15:28,640 Speaker 1: Unless you go to edge to American diner or something. 282 00:15:28,720 --> 00:15:33,400 Speaker 1: So ranch dressing is super interesting. It's credited to a 283 00:15:33,440 --> 00:15:37,560 Speaker 1: man named Steve Henson and who was born in nineteen eighteen. 284 00:15:37,760 --> 00:15:38,440 Speaker 3: He was a. 285 00:15:38,320 --> 00:15:44,120 Speaker 1: Black cowboy and plumber turned cook from Nebraska. So in 286 00:15:44,160 --> 00:15:47,560 Speaker 1: the nineteen forties he worked as a plumbing contractor in 287 00:15:47,640 --> 00:15:50,600 Speaker 1: Alaska and he had to feed his crews, and so 288 00:15:50,880 --> 00:15:54,520 Speaker 1: he began experimenting with seasoning mixes to make the meals 289 00:15:54,520 --> 00:15:58,080 Speaker 1: that he was serving much more appealing. And he came 290 00:15:58,160 --> 00:16:02,600 Speaker 1: up with this blend of mese, buttermilk and herbs, and 291 00:16:02,720 --> 00:16:07,080 Speaker 1: people flipped out because it was so good. And then 292 00:16:07,280 --> 00:16:10,400 Speaker 1: in the nineteen fifties he moved to Santa Barbara and 293 00:16:10,480 --> 00:16:14,000 Speaker 1: he and his wife brought He and his wife Gail, 294 00:16:14,080 --> 00:16:17,480 Speaker 1: they bought a ranch and named it Hidden Valley Ranch. 295 00:16:18,200 --> 00:16:19,200 Speaker 3: Oh my god. 296 00:16:19,480 --> 00:16:22,040 Speaker 1: So they ran it as a guest they served you know, 297 00:16:22,120 --> 00:16:24,320 Speaker 1: it was like a guesthouse, kind of the guest ranch, 298 00:16:24,360 --> 00:16:27,760 Speaker 1: and they had visitors and they served these amazing meals 299 00:16:27,800 --> 00:16:31,920 Speaker 1: and they topped these this food right with this signature dressing, 300 00:16:32,440 --> 00:16:33,440 Speaker 1: and people. 301 00:16:33,160 --> 00:16:35,480 Speaker 3: Raved about it, and it. 302 00:16:35,480 --> 00:16:38,760 Speaker 1: Was so popular they started selling the little seasoning packets 303 00:16:38,800 --> 00:16:40,200 Speaker 1: that people could make this at home. 304 00:16:40,400 --> 00:16:43,360 Speaker 3: So one I like, that's your that's the Steve Henson. 305 00:16:43,480 --> 00:16:47,120 Speaker 1: And in the nineteen sixties, Hidden Valley Ranch Dressing was 306 00:16:47,160 --> 00:16:51,280 Speaker 1: being distributed all over. But in nineteen seventy two they 307 00:16:51,360 --> 00:16:55,440 Speaker 1: sold the brand to Chlorox for eight million dollars, which 308 00:16:55,520 --> 00:16:59,440 Speaker 1: is around fifty million dollars today, and they reformulated it 309 00:16:59,480 --> 00:17:03,000 Speaker 1: for bottle ling and making it, you know, shelf stable 310 00:17:03,520 --> 00:17:07,120 Speaker 1: and easy to sell nationwide. And to date it is 311 00:17:07,520 --> 00:17:12,440 Speaker 1: the US's number one dressing, I'm sure, but not globally. 312 00:17:12,480 --> 00:17:15,800 Speaker 3: Globally is still the vinaigrette. Yeah, globally it's still the vinaigrette. 313 00:17:15,800 --> 00:17:20,720 Speaker 3: It's definitely the US. The US. That is an amazing story. 314 00:17:20,760 --> 00:17:22,399 Speaker 2: He was robbed by the way he should have gotten. 315 00:17:24,320 --> 00:17:28,880 Speaker 2: I believe it was a black cowboy, lack American cowboy 316 00:17:29,119 --> 00:17:33,560 Speaker 2: slash plumber slash cook. That's amazing cowboy. 317 00:17:34,240 --> 00:17:37,040 Speaker 3: Yeah, I know it's amazing, And yes he was robbed. 318 00:17:37,080 --> 00:17:39,080 Speaker 3: I agree, I agree. 319 00:17:39,600 --> 00:17:42,679 Speaker 2: So but vintagreats are still the global classics. But creamy 320 00:17:42,760 --> 00:17:46,520 Speaker 2: dressings like ranch dominate the US, and then sesame dressings 321 00:17:46,800 --> 00:17:51,600 Speaker 2: dominate Japan, and then the older based dressings dominate Middle 322 00:17:51,600 --> 00:17:55,800 Speaker 2: East South Asia, and then spicy citrus is like South 323 00:17:56,080 --> 00:17:59,240 Speaker 2: Southeast Asia. So I love, I love all the dressings. 324 00:17:59,240 --> 00:18:01,040 Speaker 2: I forgot HI about to tell you about my Asian dress, 325 00:18:01,080 --> 00:18:02,480 Speaker 2: my Asian spicy dressing. 326 00:18:02,680 --> 00:18:04,280 Speaker 3: What is it? 327 00:18:04,280 --> 00:18:09,640 Speaker 2: It's like based, and then I have a yogurt based 328 00:18:09,680 --> 00:18:11,359 Speaker 2: one that's really I use for eggs. 329 00:18:11,400 --> 00:18:15,240 Speaker 3: Anyway, I could go through so good. I love say oil. 330 00:18:15,760 --> 00:18:18,719 Speaker 2: I love dressings, but I don't drown my food. And 331 00:18:18,760 --> 00:18:21,360 Speaker 2: so I always say start like when you're when you're 332 00:18:21,359 --> 00:18:26,159 Speaker 2: doing your respect the greens. Respect the green, especially like 333 00:18:26,200 --> 00:18:28,080 Speaker 2: it depends if you have butter lettuce. I suppose you're 334 00:18:28,119 --> 00:18:31,320 Speaker 2: romain lettuce right now. In Spain they have these little 335 00:18:32,520 --> 00:18:35,200 Speaker 2: three packs. It's my favorite lettuce. It's like a mix 336 00:18:35,280 --> 00:18:40,719 Speaker 2: between butter lettuce and romain. It's like the perfect hardy green. Anyway, 337 00:18:40,920 --> 00:18:44,160 Speaker 2: Kale can really take on a lot of dressing you really, Yeah, 338 00:18:44,200 --> 00:18:46,920 Speaker 2: it's that you can. You got a massage your your kale. 339 00:18:48,000 --> 00:18:51,679 Speaker 2: But sometimes, like you know, rugula or butter lettuce just 340 00:18:51,720 --> 00:18:54,000 Speaker 2: like it can't handle a lot. It's kind of like pasta. 341 00:18:54,040 --> 00:18:55,800 Speaker 2: You got to figure out the sauce for the pasta, 342 00:18:55,840 --> 00:18:59,200 Speaker 2: the right pasta for the sauce, right, same with the dressings. 343 00:18:59,280 --> 00:19:01,359 Speaker 3: It's the same thing. Yes, you're right. You have to 344 00:19:01,440 --> 00:19:05,320 Speaker 3: really know your ingredients and treat them with respect. Yeah, 345 00:19:05,640 --> 00:19:05,959 Speaker 3: what if. 346 00:19:06,040 --> 00:19:09,080 Speaker 2: Some cultures eat salad at the beginning of the meal 347 00:19:09,160 --> 00:19:10,600 Speaker 2: and others toward the end. 348 00:19:11,400 --> 00:19:15,280 Speaker 1: So in the US and Latin America and Northern Europe, 349 00:19:15,560 --> 00:19:20,080 Speaker 1: salad is usually a starter to stimulate the appetite, and 350 00:19:20,160 --> 00:19:24,000 Speaker 1: in places like you know these are like Korea, leafy 351 00:19:24,040 --> 00:19:27,560 Speaker 1: grains and pickle vegetables are eaten alongside the main dishes. 352 00:19:27,760 --> 00:19:31,160 Speaker 1: But in other parts of Europe, like France and Italy, 353 00:19:31,400 --> 00:19:36,399 Speaker 1: each course has a specific purpose and rhythm. So a 354 00:19:36,520 --> 00:19:40,280 Speaker 1: salad with a light vineagrette comes after the main meal, 355 00:19:40,440 --> 00:19:44,240 Speaker 1: but before dessert, and the idea is that the salad's 356 00:19:44,280 --> 00:19:48,080 Speaker 1: fiber cleanses the palette and aids and digestion sort of 357 00:19:48,119 --> 00:19:52,800 Speaker 1: refreshing the stomach after these rich foods and eating before 358 00:19:53,240 --> 00:19:55,080 Speaker 1: my discourage overeating. 359 00:19:56,880 --> 00:19:57,520 Speaker 3: After the break. 360 00:19:57,600 --> 00:20:01,200 Speaker 1: Let's talk about one of my favorite bars, the salad bar. 361 00:20:04,040 --> 00:20:12,840 Speaker 2: That's a good one. Can we talk about the salad bar? 362 00:20:13,280 --> 00:20:16,960 Speaker 2: My god, the evolution of the salad because of this 363 00:20:17,080 --> 00:20:19,160 Speaker 2: salad bar idea. When I think of the salad bar, 364 00:20:19,240 --> 00:20:22,199 Speaker 2: I think of high end restaurant. In my head, I 365 00:20:22,240 --> 00:20:26,000 Speaker 2: think of like staying and then I think back and 366 00:20:26,000 --> 00:20:29,520 Speaker 2: I'm like, no, that was Golden Corral and by the way, Wendy's. 367 00:20:29,560 --> 00:20:30,360 Speaker 3: I went to Windy's. 368 00:20:30,359 --> 00:20:32,760 Speaker 2: We had a salad bar, the salad bar that I 369 00:20:32,840 --> 00:20:34,760 Speaker 2: had to tend to when I worked at Wendy's. So 370 00:20:35,000 --> 00:20:37,439 Speaker 2: I don't know why my head it feels like an elevated, 371 00:20:37,520 --> 00:20:43,920 Speaker 2: sophisticated thing. But let's talk about how the salad bar 372 00:20:44,960 --> 00:20:49,320 Speaker 2: changed and evolved the salad as I guess a main course. 373 00:20:49,160 --> 00:20:49,960 Speaker 3: As a main course. 374 00:20:50,040 --> 00:20:52,480 Speaker 1: I have to say, when I think of the salad 375 00:20:52,520 --> 00:20:57,480 Speaker 1: bar growing up, I remember going to Pizza Hut and 376 00:20:57,680 --> 00:21:00,000 Speaker 1: having that's my first salad bar experience. 377 00:21:00,280 --> 00:21:02,520 Speaker 2: Yes, but I don't know why my hand, I think 378 00:21:02,560 --> 00:21:05,000 Speaker 2: it's like elevated and sovistiated, But it wasn't it was Wendy's, 379 00:21:05,160 --> 00:21:08,400 Speaker 2: it was Pizza Hut, it was gral like there. 380 00:21:08,359 --> 00:21:10,600 Speaker 3: Wasn't Yeah, it wasn't a fancy steakhouse. 381 00:21:10,920 --> 00:21:15,280 Speaker 1: But there are several Midwestern restaurants that claim the salad bar, 382 00:21:15,400 --> 00:21:19,639 Speaker 1: and the earliest widely cited claim is the Cliffs Supper 383 00:21:19,680 --> 00:21:24,720 Speaker 1: Club in Springfield, Illinois, and they installed what they called 384 00:21:24,760 --> 00:21:28,280 Speaker 1: the first salad bar in nineteen fifty. And so this 385 00:21:28,480 --> 00:21:31,560 Speaker 1: post war health food movement of the sixties and seventies 386 00:21:31,640 --> 00:21:36,400 Speaker 1: made salads trendy, and restaurants saw the salad bar as 387 00:21:36,440 --> 00:21:40,399 Speaker 1: efficient as this really cost effective way to offer a 388 00:21:40,480 --> 00:21:44,720 Speaker 1: variety of foods of ingredients without a huge kitchen staff. 389 00:21:45,240 --> 00:21:50,200 Speaker 3: So steakhouses, pizza parlors and term pizza. 390 00:21:49,880 --> 00:21:54,680 Speaker 1: Hut, and just like family restaurants offered salad bars as 391 00:21:54,680 --> 00:21:57,840 Speaker 1: this sort of you know all you can eat for 392 00:21:58,080 --> 00:21:59,960 Speaker 1: you know all, you can eat salads for the price 393 00:22:00,240 --> 00:22:01,200 Speaker 1: of your your meal. 394 00:22:01,520 --> 00:22:05,640 Speaker 2: But I guess was like the salad movement started in California. 395 00:22:06,000 --> 00:22:09,560 Speaker 1: The guy that claims to have started the the salad 396 00:22:09,680 --> 00:22:13,399 Speaker 1: bar was in Illinois. But according to David Camp, the 397 00:22:13,440 --> 00:22:16,239 Speaker 1: author of the United States of Arugula, the idea of 398 00:22:16,280 --> 00:22:20,479 Speaker 1: a salad as a course came from California. Before the 399 00:22:20,520 --> 00:22:24,240 Speaker 1: mid century, salad was like Iceberg, or if you were. 400 00:22:24,119 --> 00:22:25,119 Speaker 3: Fancy, like Romance. 401 00:22:25,160 --> 00:22:27,760 Speaker 1: I remember growing up with we had salad all the time, 402 00:22:27,840 --> 00:22:29,440 Speaker 1: but it was Iceberg. 403 00:22:29,080 --> 00:22:33,080 Speaker 3: Lettuce, always Iceberg. I didn't even know there was other lettuces. Yeah, 404 00:22:33,160 --> 00:22:36,080 Speaker 3: neither did I. It was it was Iceberg. It was Iceberg. 405 00:22:36,119 --> 00:22:37,520 Speaker 3: It was iceburg, vinegar and oil. 406 00:22:38,600 --> 00:22:41,800 Speaker 1: And then it took people like Alice Waters a Chippannie 407 00:22:41,920 --> 00:22:47,240 Speaker 1: in the early seventies to get people into fancy European 408 00:22:47,280 --> 00:22:50,159 Speaker 1: style greens like redicio and langala. 409 00:22:50,720 --> 00:22:53,520 Speaker 2: I remember the person I had. I was like, ew, yeah, 410 00:22:53,880 --> 00:22:56,640 Speaker 2: what is this? Now I love it, but it's too bitter? 411 00:22:56,760 --> 00:23:00,240 Speaker 2: What is this? And now I love a meal. I 412 00:23:00,320 --> 00:23:02,639 Speaker 2: love a grilled salad. Oh my god, I love a 413 00:23:02,680 --> 00:23:03,320 Speaker 2: grilled salad. 414 00:23:03,680 --> 00:23:04,880 Speaker 3: I love baby arugola. 415 00:23:05,080 --> 00:23:09,160 Speaker 2: You know when I did searching for Mexico that a googola. 416 00:23:09,359 --> 00:23:14,119 Speaker 2: The plant the first time you cut the leaves, you 417 00:23:14,280 --> 00:23:16,800 Speaker 2: just cut the leaves, and then the leaves grow back, 418 00:23:17,240 --> 00:23:18,919 Speaker 2: and you cut the leaves and they grow back the 419 00:23:19,040 --> 00:23:20,760 Speaker 2: more like the fifth time you cut them. 420 00:23:20,840 --> 00:23:22,080 Speaker 3: It's super spicy. 421 00:23:22,560 --> 00:23:26,320 Speaker 2: Really, that's the plant's defense mechanism to say, stop sucking 422 00:23:26,400 --> 00:23:29,880 Speaker 2: cutting me are you serious spicy ruggle? Have you ever 423 00:23:29,880 --> 00:23:32,680 Speaker 2: had a spicier rugla that you're like, it feels like pepper? 424 00:23:32,960 --> 00:23:34,000 Speaker 3: Yes, I love it. 425 00:23:34,480 --> 00:23:36,520 Speaker 2: That's because it can't be cut anymore. That was the 426 00:23:36,600 --> 00:23:38,960 Speaker 2: last time that you could cut from that one plant. 427 00:23:39,000 --> 00:23:41,159 Speaker 2: But usually it gets like four or five cuts. Oh, 428 00:23:41,200 --> 00:23:43,320 Speaker 2: I had no idea. The first cut is like the 429 00:23:43,320 --> 00:23:47,280 Speaker 2: freshest baby baby regula. It's not very spicy. But if 430 00:23:47,320 --> 00:23:50,160 Speaker 2: you get spicy rogola, oh my god, it's like, leave 431 00:23:50,240 --> 00:23:54,000 Speaker 2: me alone, leave me alone, leave me alone, let me grow, 432 00:23:54,560 --> 00:23:57,920 Speaker 2: let me grow over. Anyway, I learned that and searching 433 00:23:58,000 --> 00:24:01,720 Speaker 2: searching for Mexico. You another salad I love. I love 434 00:24:01,760 --> 00:24:04,800 Speaker 2: the taco salad, but Taco Ball invented that because I 435 00:24:04,840 --> 00:24:07,199 Speaker 2: feel like they should have a deeper history. 436 00:24:08,200 --> 00:24:10,880 Speaker 1: Well, yes, it's sort of deep fried to die bowl 437 00:24:10,960 --> 00:24:13,640 Speaker 1: filled with grand beef and beans and lettice and serc. 438 00:24:13,960 --> 00:24:15,560 Speaker 3: This was in nineteen sixteen seventies. 439 00:24:16,000 --> 00:24:20,800 Speaker 1: Mexican inspired food were becoming mainstream, so it was this 440 00:24:20,960 --> 00:24:25,760 Speaker 1: kind of combination of the salad bar to the Mexican 441 00:24:26,119 --> 00:24:29,239 Speaker 1: inspired you know food. So yeah, because it's sort of 442 00:24:29,280 --> 00:24:31,720 Speaker 1: this it's sort of this text mix creation. 443 00:24:33,000 --> 00:24:35,639 Speaker 3: But by the eighties, like these salad bards were everywhere. 444 00:24:36,080 --> 00:24:39,680 Speaker 3: Wendies some blur but they will nal. 445 00:24:39,359 --> 00:24:40,960 Speaker 2: For us, Sessler was a big deal. 446 00:24:41,040 --> 00:24:43,080 Speaker 3: It was a big deal when we went to Sizzler. 447 00:24:43,160 --> 00:24:44,880 Speaker 2: So to be able to go back all you can 448 00:24:44,920 --> 00:24:49,119 Speaker 2: eat what wow? What? And now I guess the most 449 00:24:49,400 --> 00:24:51,760 Speaker 2: popular it's not a salad bar, but the most popular 450 00:24:51,880 --> 00:24:58,040 Speaker 2: like uh, salad slash breadsticks is Olive Garden. Oh my gosh, 451 00:24:58,280 --> 00:25:00,639 Speaker 2: lot of less salad, a lot of the salad and 452 00:25:00,680 --> 00:25:03,960 Speaker 2: bridstick's kind of special they had that looked like brought 453 00:25:04,040 --> 00:25:04,440 Speaker 2: me up. 454 00:25:05,040 --> 00:25:08,280 Speaker 3: It's so good. Oh my god, I do like that 455 00:25:08,440 --> 00:25:09,320 Speaker 3: Island Garland. 456 00:25:10,080 --> 00:25:12,360 Speaker 2: Like the salad bar. I do love us. It must 457 00:25:12,359 --> 00:25:13,800 Speaker 2: be their vinaigrette race. 458 00:25:13,600 --> 00:25:15,359 Speaker 3: Their vinaigrette. It's so good. 459 00:25:15,520 --> 00:25:17,639 Speaker 2: But it's not a salad bar. They just bring you 460 00:25:17,960 --> 00:25:22,000 Speaker 2: like salad. Yeah yeah, but I know that salad bar 461 00:25:22,080 --> 00:25:24,320 Speaker 2: started to wane because of COVID yep. 462 00:25:25,280 --> 00:25:28,400 Speaker 3: And you know it was like once COVID hit. 463 00:25:28,600 --> 00:25:32,520 Speaker 2: Remember even like the sneeze guards on the salad bars 464 00:25:32,600 --> 00:25:37,760 Speaker 2: were like notaking that protective. Okay, but yeah, somebody's self 465 00:25:37,800 --> 00:25:40,840 Speaker 2: served buffets and salad bars. They disappeared because of hygien 466 00:25:40,840 --> 00:25:42,800 Speaker 2: concert which by the way, it wasn't until coovid. I 467 00:25:42,800 --> 00:25:46,960 Speaker 2: was like, yeah, that was probably not very hygienic out 468 00:25:47,119 --> 00:25:49,800 Speaker 2: out out out there in the middle of everywhere. So 469 00:25:50,240 --> 00:25:55,119 Speaker 2: I think, you know, some salad bars have survived in steakhounses, 470 00:25:55,160 --> 00:25:59,439 Speaker 2: but the concept really has has evolved into like, uh, 471 00:26:00,280 --> 00:26:06,720 Speaker 2: a solid assembly or bowls like chipolt bulls or bowls. 472 00:26:06,240 --> 00:26:07,240 Speaker 3: The bowls. 473 00:26:07,280 --> 00:26:10,760 Speaker 2: Yeah, we're like, I can still customize my quote unquote 474 00:26:10,840 --> 00:26:14,240 Speaker 2: salad or protein bowl. So I feel like that's the 475 00:26:14,400 --> 00:26:15,879 Speaker 2: latest evolution of a salad. 476 00:26:18,560 --> 00:26:22,240 Speaker 3: Thanks everybody for listening. Bye everyone, Thank you for listening. 477 00:26:25,080 --> 00:26:28,240 Speaker 2: Hungary for History is a hyphen media production in partnership 478 00:26:28,280 --> 00:26:30,680 Speaker 2: with Iheart's Michaelura podcast network. 479 00:26:30,800 --> 00:26:33,640 Speaker 1: For more of your favorite shows, visit the iHeartRadio app, 480 00:26:33,800 --> 00:26:40,720 Speaker 1: Apple Podcasts, or wherever you get your podcasts.