1 00:00:07,680 --> 00:00:09,840 Speaker 1: Hello, and welcome to Savor production of My Heart Radio. 2 00:00:09,880 --> 00:00:12,600 Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're 3 00:00:12,600 --> 00:00:17,640 Speaker 1: talking about pastrami. Another Lauren fogle Bam suggestion. Where did 4 00:00:17,640 --> 00:00:20,680 Speaker 1: this one come from? This one is because I realized 5 00:00:20,760 --> 00:00:24,840 Speaker 1: that as we are publishing this episode, Um, Honakkah is 6 00:00:25,160 --> 00:00:30,800 Speaker 1: starting tomorrow night, Thursday night, the Little Bible eleventh. Does 7 00:00:30,840 --> 00:00:33,880 Speaker 1: that sound correct? I don't know what to sure, let's 8 00:00:33,880 --> 00:00:37,000 Speaker 1: go with that, um and uh. Although pastrami is not 9 00:00:37,240 --> 00:00:42,519 Speaker 1: a Hanukkah food in particular, usually a lot of Hanukah 10 00:00:42,560 --> 00:00:45,800 Speaker 1: meals involved cheese, and so if you're keeping kosher, you 11 00:00:45,800 --> 00:00:48,600 Speaker 1: wouldn't be eating cheese and meat in the same meal. 12 00:00:49,280 --> 00:00:53,080 Speaker 1: But that being said, I went on like a whole 13 00:00:53,120 --> 00:00:58,920 Speaker 1: twenty minute like tab opening about Latka's before I realized 14 00:00:59,000 --> 00:01:03,840 Speaker 1: that we've already done an episode about Latka's. Yeah, it 15 00:01:04,040 --> 00:01:07,720 Speaker 1: happens more and more frequently these Yeah. I don't know 16 00:01:07,760 --> 00:01:10,600 Speaker 1: if it's if it's like us or just like a 17 00:01:10,680 --> 00:01:17,399 Speaker 1: thing that happens in podcasting. I think it's probably a combination. 18 00:01:20,440 --> 00:01:25,840 Speaker 1: I think that's very kind of you. I try to 19 00:01:25,840 --> 00:01:30,440 Speaker 1: be kind Um. Well, in either case, I do love 20 00:01:30,720 --> 00:01:38,400 Speaker 1: love love pastrami. Yeah, I don't have much serious um. 21 00:01:38,480 --> 00:01:40,200 Speaker 1: When I went on my burger tour of Atlanta, I 22 00:01:40,240 --> 00:01:43,240 Speaker 1: think it was twenty twelve, one of my favors was 23 00:01:43,240 --> 00:01:47,240 Speaker 1: the pastrami burger at the General Mirror. I've done the 24 00:01:47,280 --> 00:01:50,080 Speaker 1: whole cat still a coateestent thing in NYC was very 25 00:01:50,120 --> 00:01:54,080 Speaker 1: stressful experience I have as well. Heart agree. Yeah. The 26 00:01:54,200 --> 00:01:56,880 Speaker 1: most I remember is why it was delicious, but it 27 00:01:56,960 --> 00:02:00,040 Speaker 1: was a ton I remember being like, like, how do 28 00:02:00,120 --> 00:02:01,760 Speaker 1: you want you have to say like a pound, like 29 00:02:01,920 --> 00:02:04,400 Speaker 1: by the pound or whatever, and I like panicked, and 30 00:02:04,440 --> 00:02:05,920 Speaker 1: I just said that the person in front of me said, 31 00:02:06,080 --> 00:02:09,800 Speaker 1: and it was the whole thing. It was delicious. And 32 00:02:09,840 --> 00:02:13,560 Speaker 1: then I've done Langer's in l a Um and recently 33 00:02:13,560 --> 00:02:15,399 Speaker 1: when I was in Montreal, which I very well could 34 00:02:15,400 --> 00:02:17,680 Speaker 1: have gotten trapped in listeners because it was right before 35 00:02:17,720 --> 00:02:23,200 Speaker 1: the pandemic. Really, I had Montreal smoked meats, which reminded 36 00:02:23,200 --> 00:02:24,680 Speaker 1: me of astronomy. I know they're not the same thing, 37 00:02:24,680 --> 00:02:29,560 Speaker 1: please go right in. I know, but it did remind me. Yeah, yeah, 38 00:02:29,720 --> 00:02:35,000 Speaker 1: I um yeah. Half of my family being Jewish, I'm 39 00:02:35,040 --> 00:02:38,000 Speaker 1: more much more culturally Jewish. We weren't really practicing um, 40 00:02:38,000 --> 00:02:40,359 Speaker 1: when I was a kid. But but I did get 41 00:02:40,360 --> 00:02:44,240 Speaker 1: exposed to a lot of these culturally Jewish foods. My 42 00:02:44,280 --> 00:02:47,440 Speaker 1: family also being from like the New York New Jersey area, Um, 43 00:02:47,520 --> 00:02:50,760 Speaker 1: they're very familiar with that deli culture, and so so 44 00:02:51,320 --> 00:02:54,040 Speaker 1: I did have a lot of I've always I'm usually 45 00:02:54,080 --> 00:02:56,400 Speaker 1: a corn beef girl. If I'm if, I'm gonna go 46 00:02:56,480 --> 00:02:58,080 Speaker 1: to a deli and get a sandwhich it's usually going 47 00:02:58,120 --> 00:03:01,040 Speaker 1: to be corn beef. Not sure why. I think it's 48 00:03:01,040 --> 00:03:03,080 Speaker 1: just a little bit more simple, and for some reason 49 00:03:03,400 --> 00:03:05,799 Speaker 1: at that point that's what I'm into. Um. But oh man, 50 00:03:05,840 --> 00:03:08,960 Speaker 1: a good rommy is so good, so good, got that 51 00:03:09,040 --> 00:03:13,160 Speaker 1: spice to it, and it's all man, it's wonderful. Um uh, 52 00:03:13,200 --> 00:03:15,920 Speaker 1: we'll get into that in a minute. There's science reasons why. 53 00:03:16,480 --> 00:03:18,840 Speaker 1: Um but uh but yeah, yeah, so I don't know. 54 00:03:19,000 --> 00:03:22,320 Speaker 1: I wanted to. I wanted to do a Jewish food 55 00:03:22,639 --> 00:03:27,040 Speaker 1: for for this hour near Hanukah season, and one of 56 00:03:27,040 --> 00:03:31,560 Speaker 1: these days I'll be better at life and I'll remember 57 00:03:31,800 --> 00:03:34,920 Speaker 1: when actual high holy days are coming up, and I'll 58 00:03:35,040 --> 00:03:42,440 Speaker 1: try to feature some appropriate foods for those. Also, we 59 00:03:42,520 --> 00:03:51,240 Speaker 1: are almost in time for National Strawmy Day, which is January. Oh, 60 00:03:51,880 --> 00:03:55,200 Speaker 1: we're like only a month off. Yeah, only a month off. 61 00:03:55,200 --> 00:03:59,080 Speaker 1: That's pretty good for us. UM. And speaking of corn beef, 62 00:03:59,080 --> 00:04:00,680 Speaker 1: we have done an episode on that, but also we 63 00:04:00,760 --> 00:04:03,280 Speaker 1: have a very hilarious video in my opinion of that 64 00:04:03,320 --> 00:04:07,560 Speaker 1: time we failed to open the corn beef tin. Um. 65 00:04:07,600 --> 00:04:10,200 Speaker 1: That resulted in one of my very favorite still shots 66 00:04:10,240 --> 00:04:12,520 Speaker 1: of us where I'm like laughing and You're staring at 67 00:04:12,520 --> 00:04:14,880 Speaker 1: the camera holding a knife. That's one of my favorite 68 00:04:14,880 --> 00:04:19,640 Speaker 1: things we've ever done. It took a for twelve minutes 69 00:04:19,760 --> 00:04:22,840 Speaker 1: open that can listeners. It exists online somewhere. I think 70 00:04:22,839 --> 00:04:27,680 Speaker 1: it's all our social media. Yeah, tinned corned beef is 71 00:04:27,760 --> 00:04:30,839 Speaker 1: not the type of corn beef sandwich meat that I'm 72 00:04:30,880 --> 00:04:34,520 Speaker 1: talking about here by the way. UM, But yeah, that 73 00:04:34,640 --> 00:04:38,080 Speaker 1: was our first time attempting to open that type of tin. 74 00:04:40,120 --> 00:04:43,280 Speaker 1: It's us. It wanted to stay closed more than it 75 00:04:43,320 --> 00:04:48,800 Speaker 1: wanted us to open it. So it was we prevailed 76 00:04:48,800 --> 00:04:51,719 Speaker 1: in the end. But our social media manager was like 77 00:04:51,880 --> 00:04:57,560 Speaker 1: visibly laughing at us. She was she was, she was 78 00:04:57,640 --> 00:05:01,200 Speaker 1: like she was like shaking with suppressed. After the entire 79 00:05:01,360 --> 00:05:07,400 Speaker 1: time for like twelve twelve it was a lot. Yeah, yeah, 80 00:05:07,520 --> 00:05:12,640 Speaker 1: it was anyway, that does exist and it's quite funny. Uh. 81 00:05:12,640 --> 00:05:14,800 Speaker 1: And speaking of I did want to include my Seinfeld 82 00:05:14,880 --> 00:05:20,440 Speaker 1: quote for the episode. Yes, it's been a minute, so uh. 83 00:05:20,480 --> 00:05:22,760 Speaker 1: I find the stram to be the most sensual of 84 00:05:22,800 --> 00:05:27,520 Speaker 1: all the salted cured meats. And this was George's one 85 00:05:27,520 --> 00:05:30,840 Speaker 1: of George's girlfriends and they had a strange love affair 86 00:05:30,880 --> 00:05:35,719 Speaker 1: where they would like eat meat while right. Oh I 87 00:05:35,800 --> 00:05:41,080 Speaker 1: remember that one. Yeah, yeah, it was an interesting you 88 00:05:41,120 --> 00:05:44,360 Speaker 1: know whatever people are into. I'm sorry, I didn't mean 89 00:05:45,200 --> 00:05:50,000 Speaker 1: anyone's yum, y'all do y'all do you um, I'll do 90 00:05:50,120 --> 00:05:54,279 Speaker 1: you listeners. But okay, let it move on from that 91 00:05:54,400 --> 00:06:02,880 Speaker 1: and let's answer our question for stram. What is it? Well, 92 00:06:03,400 --> 00:06:10,560 Speaker 1: Pastrami is a smoky, tender, spiced beef bacon. Um. It's 93 00:06:10,600 --> 00:06:14,479 Speaker 1: a it's a spicy, smoky corned beef. It's a it's 94 00:06:14,480 --> 00:06:19,240 Speaker 1: a thin cut jerky that melts in your mouth. All 95 00:06:19,240 --> 00:06:26,880 Speaker 1: of that sounds delicious, So I'm on board. I'm on board. Uh. 96 00:06:27,040 --> 00:06:32,080 Speaker 1: Pastrami is made by by taking a cut of beef 97 00:06:32,120 --> 00:06:35,120 Speaker 1: brisket um and salt curing it, then then rubbing it 98 00:06:35,120 --> 00:06:39,000 Speaker 1: with a dry spice blend, then smoking it low and slow, um, 99 00:06:39,040 --> 00:06:41,840 Speaker 1: and often giving it a final boil and or steam 100 00:06:42,000 --> 00:06:46,440 Speaker 1: before it's sliced and served usually warm, often on a sandwich, 101 00:06:46,800 --> 00:06:50,760 Speaker 1: often rye and mustard sandwich. UM. And it can also 102 00:06:50,800 --> 00:06:52,880 Speaker 1: be part of a hotter cold plate though, like a 103 00:06:53,000 --> 00:06:55,479 Speaker 1: meat and three or charcouterie something like that if you 104 00:06:55,520 --> 00:06:58,840 Speaker 1: really want to um. But but this whole process of 105 00:06:58,880 --> 00:07:02,560 Speaker 1: making it, every single bit of that process adds to 106 00:07:03,040 --> 00:07:07,120 Speaker 1: the final texture and the flavor of the meat. Um 107 00:07:07,240 --> 00:07:09,279 Speaker 1: and uh and so like I said that the cut 108 00:07:09,279 --> 00:07:12,080 Speaker 1: of meat used to make pastrami is is beef brisket, 109 00:07:12,320 --> 00:07:14,920 Speaker 1: which is the cut that's taken from the lower chest 110 00:07:15,480 --> 00:07:19,200 Speaker 1: of cattle like um like like if you if you picture, 111 00:07:19,320 --> 00:07:22,080 Speaker 1: if you picture yourself kind of standing on all fours, 112 00:07:22,200 --> 00:07:24,360 Speaker 1: it's where your collar bone would be, but they don't 113 00:07:24,360 --> 00:07:27,520 Speaker 1: have a collar bone instead they have this muscle. So 114 00:07:27,520 --> 00:07:30,280 Speaker 1: so it's this really dense and tough cut of meat 115 00:07:30,280 --> 00:07:31,800 Speaker 1: with a lot of protein and there's a lot of 116 00:07:31,800 --> 00:07:34,360 Speaker 1: flavor to it, but also a lot of connective tissue 117 00:07:34,640 --> 00:07:37,080 Speaker 1: because it's part of that support structure that cattle used 118 00:07:37,120 --> 00:07:40,720 Speaker 1: to like stand and move around. And depending on how 119 00:07:40,800 --> 00:07:45,120 Speaker 1: you define brisket, because it is different in different cultures. UM, 120 00:07:45,160 --> 00:07:48,240 Speaker 1: the cut does include the like kind of fatty belly 121 00:07:48,720 --> 00:07:52,320 Speaker 1: or naval meat or um the flat and that's what's 122 00:07:52,400 --> 00:07:55,680 Speaker 1: most prized for pastrami because because depending on how much 123 00:07:55,680 --> 00:07:57,920 Speaker 1: fat you leave on there, it can really help the 124 00:07:57,960 --> 00:08:00,800 Speaker 1: meat stay moist during this kind of long, long, um 125 00:08:00,960 --> 00:08:05,560 Speaker 1: multi tiered cooking process. So, uh, let's start. Let's start 126 00:08:05,560 --> 00:08:09,160 Speaker 1: at the beginning, go through what everything does here um, 127 00:08:09,200 --> 00:08:11,240 Speaker 1: because because I feel like that really helps you get 128 00:08:11,280 --> 00:08:13,720 Speaker 1: an idea if you've if you don't understand the word 129 00:08:13,720 --> 00:08:16,960 Speaker 1: pastrami and you don't have Google and you need me 130 00:08:17,040 --> 00:08:20,440 Speaker 1: to explain it to you, Here's how the cooking process 131 00:08:20,480 --> 00:08:24,400 Speaker 1: impacts it. So, so that first part is the curing um, 132 00:08:24,440 --> 00:08:26,520 Speaker 1: and that can be a wet brine or a dry brine. 133 00:08:27,000 --> 00:08:30,520 Speaker 1: Either way. It involves applying salt, sugar, and usually some 134 00:08:30,600 --> 00:08:34,160 Speaker 1: seasonings like a garlic, black pepper, coriander, allspice, and bay 135 00:08:34,200 --> 00:08:37,719 Speaker 1: leaves to the raw meat and then letting it hang 136 00:08:37,760 --> 00:08:39,880 Speaker 1: out in the fridge for a few days and the 137 00:08:39,960 --> 00:08:43,360 Speaker 1: salt in there will will loosen up the protein fibers 138 00:08:43,760 --> 00:08:46,520 Speaker 1: in the meat. Like part of what can make cooked 139 00:08:46,559 --> 00:08:50,680 Speaker 1: meat dry is that the heat makes the fibers tighten 140 00:08:50,800 --> 00:08:55,120 Speaker 1: up um and squeeze out moisture during cooking. Um. So 141 00:08:55,640 --> 00:08:59,040 Speaker 1: applying that salt and thus help keeping them loose helps 142 00:08:59,080 --> 00:09:02,320 Speaker 1: keep the meat more juicy. Um. A wet brine also 143 00:09:02,400 --> 00:09:05,760 Speaker 1: adds water into the meat for for extra moisture. A 144 00:09:05,880 --> 00:09:09,200 Speaker 1: dry brine will create a slightly less juicy but more 145 00:09:09,240 --> 00:09:12,320 Speaker 1: flavorful meat because you're you know, you're not adding water, 146 00:09:12,840 --> 00:09:16,800 Speaker 1: but also you know, like you're not adding water, so yeah, 147 00:09:17,120 --> 00:09:20,920 Speaker 1: during this phase, you can also add sodium nitrite to 148 00:09:20,960 --> 00:09:23,720 Speaker 1: the mix. And and this is a preservative that makes 149 00:09:23,880 --> 00:09:26,400 Speaker 1: cured meats turn sort of pink, you know that, like 150 00:09:26,600 --> 00:09:29,640 Speaker 1: pink of of ham or something. Yeah. Um, and also 151 00:09:29,679 --> 00:09:33,960 Speaker 1: helps stabilize the fats and also prevents the growth of 152 00:09:33,960 --> 00:09:37,400 Speaker 1: the bacteria that cause botulis um. So at least one 153 00:09:37,400 --> 00:09:40,960 Speaker 1: of those things has been historically really important. And sodium 154 00:09:41,040 --> 00:09:44,280 Speaker 1: nitrate is in fact a substitute for this traditional ingredient 155 00:09:44,400 --> 00:09:47,840 Speaker 1: in many cured meats from the days before refrigeration. Today 156 00:09:47,840 --> 00:09:50,040 Speaker 1: it's not strictly necessary, but some folks use it. They 157 00:09:50,040 --> 00:09:51,760 Speaker 1: like the they like the color, they like the flavor. 158 00:09:52,559 --> 00:09:55,760 Speaker 1: But uh yeah, anyway, so you got your cured beef. 159 00:09:56,360 --> 00:10:00,120 Speaker 1: Next you apply a further spice rub, probably some the 160 00:10:00,160 --> 00:10:02,320 Speaker 1: same stuff that you put in your brine um. Ground 161 00:10:02,360 --> 00:10:06,280 Speaker 1: black pepper and coriander and granulated garlic are all common, 162 00:10:06,720 --> 00:10:09,280 Speaker 1: and this is going to char up during the next step, 163 00:10:09,480 --> 00:10:14,160 Speaker 1: which is smoking um meaning ideally that you apply the 164 00:10:14,200 --> 00:10:18,040 Speaker 1: indirect heat of smoldering wood chips to this hunk of 165 00:10:18,080 --> 00:10:20,920 Speaker 1: meat for at least a few hours UM. And you 166 00:10:20,960 --> 00:10:23,319 Speaker 1: know you want to do this because you're you're looking 167 00:10:23,360 --> 00:10:28,720 Speaker 1: to break down that tough connective tissue UM, which lucky 168 00:10:28,760 --> 00:10:32,199 Speaker 1: for us, is made of collagen, which is is tough 169 00:10:32,280 --> 00:10:36,559 Speaker 1: and stringy at normal body temperatures, but gelatinizes starting around 170 00:10:36,600 --> 00:10:39,000 Speaker 1: a hundred and fifty four degrees fahrenheit, which is about 171 00:10:39,040 --> 00:10:43,400 Speaker 1: sixty seven point eight celsius, meaning it turns from this 172 00:10:43,480 --> 00:10:48,360 Speaker 1: tough stuff into a melt in your mouth gel um. 173 00:10:48,400 --> 00:10:51,240 Speaker 1: And it doesn't go like like flip switch all all 174 00:10:51,280 --> 00:10:55,080 Speaker 1: at once, So so the longer smoking times help gelatinize 175 00:10:55,400 --> 00:10:59,440 Speaker 1: more of it. After that's done, you're going to have 176 00:10:59,520 --> 00:11:03,800 Speaker 1: a slightly dried out kind of well crusted things so 177 00:11:03,800 --> 00:11:06,280 Speaker 1: so so a final boil and or steam will put 178 00:11:06,280 --> 00:11:08,640 Speaker 1: a little bit of extra moisture back into that dried 179 00:11:08,679 --> 00:11:12,120 Speaker 1: down meat, making it easier and cleaner to to to 180 00:11:12,200 --> 00:11:16,440 Speaker 1: slice and The result of all of this will be 181 00:11:16,840 --> 00:11:19,640 Speaker 1: a slice of meat with a with a spicy, savory, 182 00:11:19,720 --> 00:11:25,000 Speaker 1: blackened crust and a tender, milty, great pink interior with 183 00:11:25,440 --> 00:11:29,240 Speaker 1: lots of smoke and savory flavors to it. I can 184 00:11:29,360 --> 00:11:34,840 Speaker 1: hear the craving in your voice, so much right air 185 00:11:34,880 --> 00:11:40,439 Speaker 1: of sadness that you're not eating that, right, y'all. I 186 00:11:40,960 --> 00:11:45,079 Speaker 1: I firmly believe in not eating on air. But I 187 00:11:45,080 --> 00:11:47,360 Speaker 1: if I had a sandwich next to me, I would 188 00:11:47,360 --> 00:11:51,400 Speaker 1: be like, screw you, guys, I'm eating the sandwich. The 189 00:11:51,520 --> 00:11:56,480 Speaker 1: past is what finally got you to that rule. I 190 00:11:56,640 --> 00:12:01,440 Speaker 1: can't be polite around a good PASTRAMI I'm sorry, you know. 191 00:12:01,520 --> 00:12:04,480 Speaker 1: That's another thing about pastram is. Often eating the sandwich 192 00:12:04,520 --> 00:12:07,080 Speaker 1: is a very messy affair. So it can be. It 193 00:12:07,120 --> 00:12:11,000 Speaker 1: really can be, because it can be. They're often piled 194 00:12:11,120 --> 00:12:15,840 Speaker 1: quite high. And there is in fact, a Vice article 195 00:12:15,920 --> 00:12:19,240 Speaker 1: that I didn't read but I did click on that says, 196 00:12:19,360 --> 00:12:22,800 Speaker 1: actually New York style deli sandwiches are too damn huge, 197 00:12:25,160 --> 00:12:30,640 Speaker 1: So thanks for that info coming out strong, all right, 198 00:12:33,480 --> 00:12:37,679 Speaker 1: Mice has an opinion. Weird um. I don't know where 199 00:12:37,679 --> 00:12:40,120 Speaker 1: all that shade came from. I mean, I know exactly 200 00:12:40,120 --> 00:12:42,200 Speaker 1: where it came from. But anyway, like I said, I 201 00:12:42,200 --> 00:12:47,400 Speaker 1: can't be pulled around pastrami. Um. So anyways, all all 202 00:12:47,480 --> 00:12:49,920 Speaker 1: of this treatment of this beef to turn it into 203 00:12:49,920 --> 00:12:55,000 Speaker 1: pastrami is super useful for a couple of reasons. Um. Well, 204 00:12:55,040 --> 00:12:57,360 Speaker 1: I guess like three reasons. Because first, like like seasoning 205 00:12:57,520 --> 00:13:01,679 Speaker 1: is nice, like we like that sometimes. Um. But but okay, 206 00:13:01,720 --> 00:13:05,280 Speaker 1: so that's for a second. Um, it helps preserve the meat, 207 00:13:06,000 --> 00:13:09,280 Speaker 1: keeping it edible for longer by killing off any microbes 208 00:13:09,320 --> 00:13:12,280 Speaker 1: that might be living in or on the meat. Salt 209 00:13:12,280 --> 00:13:15,360 Speaker 1: and sugar are both desiccants, meaning they dry stuff out. 210 00:13:15,559 --> 00:13:18,840 Speaker 1: Microbes generally need water or moisture to live. Um, the 211 00:13:18,880 --> 00:13:21,560 Speaker 1: heat from the smoking process and some of the chemical 212 00:13:21,600 --> 00:13:24,520 Speaker 1: compounds in the smoke itself also helped kill off microbes. 213 00:13:24,880 --> 00:13:28,440 Speaker 1: And uh and and then third, it really helps make 214 00:13:28,559 --> 00:13:32,520 Speaker 1: these these tougher and thus typically cheaper cuts of meat 215 00:13:32,840 --> 00:13:41,640 Speaker 1: more tender and delicious. M hm hm. Well now that 216 00:13:41,720 --> 00:13:44,000 Speaker 1: we know it's delicious, so what do we know about 217 00:13:44,000 --> 00:13:48,840 Speaker 1: the nutrition? Uh? Well, you know, depending on the exact 218 00:13:48,920 --> 00:13:50,880 Speaker 1: kind of meat that's used. You know, meat is a 219 00:13:50,960 --> 00:13:53,920 Speaker 1: natural product, it's all different. Um. And exactly how much 220 00:13:53,920 --> 00:13:57,319 Speaker 1: fat is left on it um. Pistram tends to be 221 00:13:57,640 --> 00:14:00,640 Speaker 1: a fairly lean deli meat um to spite the fatty 222 00:14:00,679 --> 00:14:02,800 Speaker 1: mouth feel because because a lot of that mouth feel 223 00:14:02,880 --> 00:14:06,760 Speaker 1: comes from the gelatin not from actual fat um, it 224 00:14:06,800 --> 00:14:09,120 Speaker 1: often does contain a lot of sodium um. So if 225 00:14:09,120 --> 00:14:11,400 Speaker 1: sodium is something that you're watching out for, watch out 226 00:14:11,400 --> 00:14:14,280 Speaker 1: for that um. It's got a really good punch of protein. 227 00:14:14,400 --> 00:14:18,760 Speaker 1: I mean, you know, eat a vegetable like we always say, 228 00:14:18,880 --> 00:14:20,880 Speaker 1: I always say, eat a vegetable that can be that 229 00:14:20,960 --> 00:14:24,280 Speaker 1: can be a pickle. I will allow you that a 230 00:14:24,320 --> 00:14:30,480 Speaker 1: good deli pickle is a vegetable for this one and 231 00:14:30,960 --> 00:14:36,440 Speaker 1: vilitious alongside past Yes, I didn't find much in though 232 00:14:36,520 --> 00:14:38,840 Speaker 1: I have numbers. I did find one article right before 233 00:14:38,880 --> 00:14:42,520 Speaker 1: this about the number of bacteria based on the length 234 00:14:42,600 --> 00:14:45,680 Speaker 1: of days. Oh yeah, I think I saw that one. Yeah, 235 00:14:45,720 --> 00:14:48,640 Speaker 1: there's a bunch of stuff about about like smoke levels 236 00:14:49,760 --> 00:14:53,480 Speaker 1: the yeah. Yeah, Because weren't exactly the numbers I was 237 00:14:53,560 --> 00:14:58,800 Speaker 1: looking for, I didn't know. I did learn there's an 238 00:14:58,800 --> 00:15:02,320 Speaker 1: annual pastrami fest well in Warsaw, Polard, which sounds amazing. 239 00:15:02,720 --> 00:15:07,040 Speaker 1: Oh my gosh, I would like to go to there. 240 00:15:07,880 --> 00:15:10,040 Speaker 1: I absolutely would too. And if any listeners have been 241 00:15:10,080 --> 00:15:15,320 Speaker 1: to their Please let us know what it's all about. Yeah, gosh, yeah, 242 00:15:15,400 --> 00:15:20,800 Speaker 1: I okay, because right now I can only dream. Yes, 243 00:15:22,360 --> 00:15:24,680 Speaker 1: I believe one day that dream won't be a reality. 244 00:15:25,920 --> 00:15:30,600 Speaker 1: But in the meantime, we must look back to the past. Yes, yes, 245 00:15:30,680 --> 00:15:32,960 Speaker 1: we do have some history for you. But first we've 246 00:15:33,040 --> 00:15:35,160 Speaker 1: got a quick break for a word from our sponsor, 247 00:15:44,120 --> 00:15:49,119 Speaker 1: and we're back. Thank you sponsored, Yes, thank you, So humanity. 248 00:15:49,520 --> 00:15:52,600 Speaker 1: We've been smoking meat for like a long time. Yeah, 249 00:15:52,640 --> 00:15:56,200 Speaker 1: like a pretty long time. Yeah uh, And that probably 250 00:15:56,240 --> 00:15:58,960 Speaker 1: in itself could be a whole separate episode, so let's 251 00:15:59,000 --> 00:16:01,720 Speaker 1: just leave it a long time for now. Um. Some 252 00:16:01,880 --> 00:16:06,440 Speaker 1: sources trace Pastramise history specifically to an innovation of the 253 00:16:06,520 --> 00:16:10,760 Speaker 1: thirteenth century Ottoman Turks called past therma, meaning to press 254 00:16:11,360 --> 00:16:15,240 Speaker 1: a meat that usually was mutton or beef or goat 255 00:16:15,640 --> 00:16:19,040 Speaker 1: um that was dried and salt caured for preservation, and 256 00:16:19,080 --> 00:16:23,720 Speaker 1: then spice. The story goes, it was also tenderized by 257 00:16:23,720 --> 00:16:26,920 Speaker 1: placing it in saddle bags while riders rode on their horses, 258 00:16:26,920 --> 00:16:29,040 Speaker 1: which was also the story about hide Hamburger In a 259 00:16:29,120 --> 00:16:35,840 Speaker 1: recent yeah yeah. Pasturma traveled along the spice roots up 260 00:16:35,840 --> 00:16:39,400 Speaker 1: to Europe, by at least eighteen fifties, and Eastern Europe 261 00:16:39,400 --> 00:16:43,400 Speaker 1: and particularly Romania really embraced it. Where the favored meat 262 00:16:43,680 --> 00:16:46,720 Speaker 1: may have been goose, but they made it with all 263 00:16:46,800 --> 00:16:49,560 Speaker 1: kinds of meats and mainly beef. It seems that that 264 00:16:49,600 --> 00:16:52,840 Speaker 1: goose thing is from one source, So you know mystery's 265 00:16:52,880 --> 00:16:57,040 Speaker 1: history UM and Edward T. At Blakely's eight work a 266 00:16:57,160 --> 00:17:01,240 Speaker 1: handy dictionary of commercial information of the title UM. He 267 00:17:01,400 --> 00:17:05,280 Speaker 1: described the product as quote ox sheep are goats flesh 268 00:17:05,400 --> 00:17:08,119 Speaker 1: salted with garlic and spices and dried in the sun 269 00:17:08,359 --> 00:17:14,680 Speaker 1: for winter food. Okay, pinter food, but okay. A lot 270 00:17:14,720 --> 00:17:18,560 Speaker 1: of histories of the Stramy start in nineteenth century America 271 00:17:19,040 --> 00:17:22,520 Speaker 1: a creation of newly arriving Romanian immigrants. Now, some versions 272 00:17:22,520 --> 00:17:24,920 Speaker 1: of the story put it um arriving at New York 273 00:17:24,960 --> 00:17:26,720 Speaker 1: City first, are being this thing that was created in 274 00:17:26,720 --> 00:17:29,640 Speaker 1: New York City first, while others put it as arriving 275 00:17:29,800 --> 00:17:33,200 Speaker 1: with Czech and German butchers who settled in Texas, which 276 00:17:33,240 --> 00:17:38,720 Speaker 1: was sort of a maybe people who like barbecue brisket 277 00:17:38,800 --> 00:17:42,920 Speaker 1: Texas really wanted this story to be UM and then 278 00:17:42,920 --> 00:17:44,560 Speaker 1: those butchers would have made their way to New York 279 00:17:44,600 --> 00:17:48,160 Speaker 1: City However, it seems that these smoked meats first took 280 00:17:48,160 --> 00:17:51,600 Speaker 1: hold in North American places like New York, um like Montreal, 281 00:17:51,720 --> 00:17:56,960 Speaker 1: like Chicago, where meat packing companies made it nationwide. For 282 00:17:57,160 --> 00:18:00,480 Speaker 1: some context, Germans made up the majority of immigran surviving 283 00:18:00,480 --> 00:18:04,280 Speaker 1: in the US up until around the eighteen seventies. Newspapers 284 00:18:04,280 --> 00:18:08,000 Speaker 1: in New York for German grocers featuring pickles and cheeses 285 00:18:08,040 --> 00:18:12,160 Speaker 1: and meats were often labeled under delicatessen. At the time, 286 00:18:12,200 --> 00:18:17,639 Speaker 1: these were fairly fancy establishments known particularly for meats. A 287 00:18:17,680 --> 00:18:21,840 Speaker 1: decade later, more immigrants from Romania began arriving. It's estimated 288 00:18:21,840 --> 00:18:24,840 Speaker 1: that up to seventy five thousand Jewish Romanians arrived in 289 00:18:24,920 --> 00:18:28,639 Speaker 1: New York between eighteen eighty one to nineteen fourteen, and 290 00:18:28,680 --> 00:18:31,720 Speaker 1: many of them opened up delicatessins of their own, with 291 00:18:31,800 --> 00:18:37,040 Speaker 1: added kosher items and then, of course, refrigeration when refrigeration 292 00:18:37,080 --> 00:18:40,280 Speaker 1: came along. Because stromy makers could use a weaker salt Brian, 293 00:18:40,400 --> 00:18:44,880 Speaker 1: meaning the final product was softer um. While the origins 294 00:18:44,880 --> 00:18:48,640 Speaker 1: of the name remain unclear, some suspect it was around 295 00:18:48,640 --> 00:18:51,879 Speaker 1: this time that the Romanian word but strama morphed into 296 00:18:52,040 --> 00:18:56,960 Speaker 1: Stromi because it rhymed with salami shrug emoji. I don't 297 00:18:57,000 --> 00:19:00,760 Speaker 1: know about that, but I mean, I it makes sense 298 00:19:00,800 --> 00:19:02,960 Speaker 1: to me. But also it's like one of those things 299 00:19:03,000 --> 00:19:06,720 Speaker 1: where do I just want it to make sense that, 300 00:19:07,240 --> 00:19:09,040 Speaker 1: you know what, I'm sort of cute You're just like 301 00:19:09,080 --> 00:19:15,000 Speaker 1: a yeah, yeah, you know, either way it could be Um. 302 00:19:15,200 --> 00:19:18,119 Speaker 1: Of note, no one could settle on a spelling or 303 00:19:18,240 --> 00:19:20,920 Speaker 1: like even a precise name for for Strami until the 304 00:19:20,960 --> 00:19:24,160 Speaker 1: twentieth century, adding to all of this confusion always blows 305 00:19:24,200 --> 00:19:28,760 Speaker 1: my mind when that happens. I remember Portobello was the same, right, yes, 306 00:19:29,200 --> 00:19:30,480 Speaker 1: and you start to feel like it's one of those 307 00:19:30,480 --> 00:19:35,840 Speaker 1: barren stain things where you're just like, oh, no, I like, like, 308 00:19:35,880 --> 00:19:39,439 Speaker 1: which reality are we living in? That's right? Are we 309 00:19:39,520 --> 00:19:46,560 Speaker 1: in the port of Bella? Are the Portobello reality? Deep 310 00:19:46,600 --> 00:19:50,920 Speaker 1: thoughts on this show. References to Pisturma in the US 311 00:19:51,080 --> 00:19:53,720 Speaker 1: don't appear until the eighteen nineties, when makers of the 312 00:19:53,760 --> 00:19:56,920 Speaker 1: stuff direct from Eastern Europe arrived in the country, or 313 00:19:56,920 --> 00:20:02,120 Speaker 1: written references specifically um. The first known written instance of 314 00:20:02,359 --> 00:20:07,600 Speaker 1: a company selling past comes from and it sort of 315 00:20:07,600 --> 00:20:13,600 Speaker 1: had to do with the Grizzly Murder. Okay, okay, alright, shure. 316 00:20:13,760 --> 00:20:17,600 Speaker 1: You know, people people in the late nineties were like 317 00:20:17,800 --> 00:20:23,360 Speaker 1: really taken with uh with news media about grizzly murders. 318 00:20:23,480 --> 00:20:28,840 Speaker 1: So I guess this tracks. I have to say. It 319 00:20:28,880 --> 00:20:30,840 Speaker 1: was a hard turn for me in our research. But 320 00:20:31,640 --> 00:20:37,320 Speaker 1: um so, that year Adolph Louis Lutgert, a big name 321 00:20:37,320 --> 00:20:40,680 Speaker 1: in the world of Chicago sausage, was convicted of murdering 322 00:20:40,760 --> 00:20:43,800 Speaker 1: his wife, destroying the evidence and her body and a 323 00:20:43,840 --> 00:20:49,800 Speaker 1: sausage fat filled with live However, not everything was destroyed. 324 00:20:49,840 --> 00:20:53,240 Speaker 1: Authorities found a tooth, some rings engraved with the initials 325 00:20:53,240 --> 00:20:56,720 Speaker 1: of Louisa lit Girt, his wife, and some steel corsets 326 00:20:57,359 --> 00:21:00,000 Speaker 1: and yes, this story and through all the United States, 327 00:21:00,119 --> 00:21:02,600 Speaker 1: it was all over. It was this like source of 328 00:21:02,760 --> 00:21:06,760 Speaker 1: dark fascination. And people on the sausage biz, you know, 329 00:21:06,840 --> 00:21:10,080 Speaker 1: they didn't like it, Lauren, Oh weird, that's very strange. 330 00:21:10,160 --> 00:21:14,440 Speaker 1: I can't imagine why. Yeah. Yeah. Take this quote from 331 00:21:14,600 --> 00:21:18,280 Speaker 1: the State Journal. The sausage makers declare that when the 332 00:21:18,320 --> 00:21:21,960 Speaker 1: first alleged discovery of the residuum of Mrs Luker was 333 00:21:22,000 --> 00:21:24,560 Speaker 1: made public, the appetite for sausage fell off to an 334 00:21:24,560 --> 00:21:28,760 Speaker 1: extent that nearly bankrupted them. The butchers their customers, they assert, 335 00:21:29,040 --> 00:21:32,280 Speaker 1: would make purchases of pastrama of pepper related beef, but 336 00:21:32,359 --> 00:21:37,080 Speaker 1: would shake their heads darkly when sausage was mentioned, a 337 00:21:38,160 --> 00:21:41,760 Speaker 1: dark catching like, mm, You're not going to fool me 338 00:21:41,840 --> 00:21:47,000 Speaker 1: with that, And some speculate that to make up for 339 00:21:47,040 --> 00:21:49,199 Speaker 1: the loss of sausage sales, butchers may have turned in 340 00:21:49,280 --> 00:21:54,520 Speaker 1: part to pastrami. Uh yeah, I definitely wasn't expecting this 341 00:21:54,880 --> 00:22:00,760 Speaker 1: in the pastrami episode. But okay, what what company really 342 00:22:01,119 --> 00:22:04,960 Speaker 1: made strammy take off? Who can we point to? Of 343 00:22:05,000 --> 00:22:11,600 Speaker 1: course there is debate, of course, so one contender is Cats. Yes, 344 00:22:11,680 --> 00:22:15,320 Speaker 1: this the famous New York City Delhi featured in when 345 00:22:15,359 --> 00:22:18,920 Speaker 1: Harry Met Sally, among other things. UM most sources put 346 00:22:18,960 --> 00:22:22,000 Speaker 1: them opening, and while there are no clear records of 347 00:22:22,040 --> 00:22:25,560 Speaker 1: when they started selling pastrami, it was probably pretty early on. 348 00:22:25,640 --> 00:22:29,200 Speaker 1: It is probably pretty close to opening. Um. Lithuanian immigrant 349 00:22:29,400 --> 00:22:32,480 Speaker 1: Susserman Volks butcher shop in New York City also lays 350 00:22:32,520 --> 00:22:35,080 Speaker 1: claim to being the first to do this. Um to 351 00:22:35,160 --> 00:22:39,359 Speaker 1: really takes me to the next level. As pastrami legend goes, 352 00:22:39,720 --> 00:22:42,400 Speaker 1: a Romanian friend of Volks, preparing for a visit to 353 00:22:42,480 --> 00:22:46,480 Speaker 1: his home country, offered up his pastrami recipe if Volk 354 00:22:46,560 --> 00:22:49,400 Speaker 1: would store his trunk while he was away, which sweet deal. 355 00:22:49,480 --> 00:22:53,600 Speaker 1: By the way, I don't write that settles out? Yeah, 356 00:22:53,640 --> 00:22:56,400 Speaker 1: Like come on, like that's a that Like a recipe 357 00:22:56,480 --> 00:22:59,399 Speaker 1: is a very important thing. And like, I mean a trunk, 358 00:22:59,480 --> 00:23:01,400 Speaker 1: isn't that? Like how big of a trunk was this? 359 00:23:02,119 --> 00:23:04,320 Speaker 1: Wasn't it was there knocking from the inside? Was the 360 00:23:04,320 --> 00:23:07,480 Speaker 1: trunk conted? Like what's going on with this trunk? Anyway? 361 00:23:08,440 --> 00:23:11,800 Speaker 1: Good good questions, good insight is always we need to 362 00:23:11,840 --> 00:23:15,800 Speaker 1: know more about that trunk. But in the meantime, this 363 00:23:15,880 --> 00:23:20,040 Speaker 1: recipe was a really huge success, such a success that 364 00:23:20,240 --> 00:23:24,239 Speaker 1: um Vulk expanded, by some accounts, opening the first New 365 00:23:24,280 --> 00:23:26,879 Speaker 1: York Delhi, as his customers would frequently ask for a 366 00:23:26,920 --> 00:23:31,760 Speaker 1: slice of astronomy on bread. However, surprise, surprise, historical records 367 00:23:31,800 --> 00:23:34,760 Speaker 1: don't really back up either of these stories, especially like 368 00:23:34,840 --> 00:23:38,480 Speaker 1: timing wise, the details are sort of there, but the 369 00:23:38,560 --> 00:23:45,879 Speaker 1: timing is a little exaggerable earlier. Yeah in either are 370 00:23:45,960 --> 00:23:48,640 Speaker 1: neither case. Though. It was during this time that stramy 371 00:23:48,760 --> 00:23:50,920 Speaker 1: was going mainstream across the country, thanks some part to 372 00:23:51,400 --> 00:23:55,879 Speaker 1: industrialization and the establishment of rail lines across the country. 373 00:23:56,600 --> 00:24:00,000 Speaker 1: Grocery in New Mexico ran an ad for delicacies received 374 00:24:00,040 --> 00:24:03,640 Speaker 1: eved that included quote smoked roulotte, smoked breast, knock worse 375 00:24:03,800 --> 00:24:08,760 Speaker 1: past roma, goose liver sausage in and a making Georgia 376 00:24:08,800 --> 00:24:13,040 Speaker 1: grocery and ad for quote smoked salmon, hard slamy, smoked 377 00:24:13,040 --> 00:24:17,040 Speaker 1: breast past roma, bologna. That same year, stramy no longer 378 00:24:17,080 --> 00:24:20,359 Speaker 1: referred to an air dried products in these particular cases, 379 00:24:20,560 --> 00:24:23,680 Speaker 1: but a pickled or brind one. And to add to 380 00:24:23,720 --> 00:24:27,320 Speaker 1: the confusion, many meats were prepared this way that were 381 00:24:27,359 --> 00:24:30,560 Speaker 1: prepared this way, we're called, um, some form of pastrami. 382 00:24:30,800 --> 00:24:33,240 Speaker 1: Like it no joke. They were like twenty words people 383 00:24:33,240 --> 00:24:36,600 Speaker 1: were using for tramy at this time, and it could 384 00:24:36,600 --> 00:24:40,000 Speaker 1: have meant a lot of different things. Um, it wasn't 385 00:24:40,080 --> 00:24:42,120 Speaker 1: until the nineteen twenties so that the New York City 386 00:24:42,160 --> 00:24:45,640 Speaker 1: Delhi became this almost symbol of Americans and Jewish Americans 387 00:24:45,640 --> 00:24:50,880 Speaker 1: and specific um they became these places of solidarity and gathering. Yeah. Yeah, 388 00:24:51,000 --> 00:24:55,639 Speaker 1: for for a lot of Jewish Americans. I think that, um, 389 00:24:55,760 --> 00:24:59,920 Speaker 1: these like non secular places of gathering were really important 390 00:25:00,040 --> 00:25:02,960 Speaker 1: because like maybe they weren't religious, but you know, but 391 00:25:03,000 --> 00:25:05,760 Speaker 1: they still wanted to have this shared culture and um 392 00:25:05,800 --> 00:25:09,400 Speaker 1: and yeah, Deli's were were there for that thing. Deli's 393 00:25:09,440 --> 00:25:12,320 Speaker 1: were also a big part of New York City theater 394 00:25:12,440 --> 00:25:15,320 Speaker 1: culture around this time and for the next few decades 395 00:25:15,359 --> 00:25:18,720 Speaker 1: and still to today. Um uh you know, these they 396 00:25:18,720 --> 00:25:22,159 Speaker 1: were becoming. Deli's were becoming these like approachably middle class 397 00:25:22,440 --> 00:25:27,000 Speaker 1: places that still had this this adjacency um and and 398 00:25:27,080 --> 00:25:31,680 Speaker 1: this um kind of historical record of being fancy. Um. 399 00:25:31,800 --> 00:25:35,760 Speaker 1: So oh gosh. There's a comedian who said, uh, something 400 00:25:35,800 --> 00:25:37,560 Speaker 1: to the extent of I'm so sorry. I don't have 401 00:25:37,600 --> 00:25:39,800 Speaker 1: the quote right in front of me, but he said, uh, 402 00:25:39,840 --> 00:25:41,679 Speaker 1: if you got an ulcer from the food here, it 403 00:25:41,680 --> 00:25:46,920 Speaker 1: would be wearing a tuxedo. I love it. Yeah, a 404 00:25:46,960 --> 00:25:48,520 Speaker 1: lot of delis. Do you have the you know, the 405 00:25:48,560 --> 00:25:52,960 Speaker 1: walls of celebrities that have been there? Yeah, yeah, which 406 00:25:53,040 --> 00:25:57,280 Speaker 1: is very I find a label speaking of yeah, speaking 407 00:25:57,320 --> 00:26:00,840 Speaker 1: of New York City's Carnegie Deli opened in ninety seven 408 00:26:01,000 --> 00:26:03,879 Speaker 1: and it's closed now. But I was I've been there too. 409 00:26:05,640 --> 00:26:07,080 Speaker 1: I don't think I ever made it to that one, 410 00:26:07,480 --> 00:26:10,960 Speaker 1: or if I did, I it was when I was younger, 411 00:26:11,520 --> 00:26:13,640 Speaker 1: maybe like eleven or something. If it was still open 412 00:26:13,720 --> 00:26:17,720 Speaker 1: then Um, but it was the one featured in Annie Hall. 413 00:26:18,200 --> 00:26:23,640 Speaker 1: Back in UM, Uh, Woody Allen's character UM goes there 414 00:26:23,720 --> 00:26:26,880 Speaker 1: with I haven't seen it. I assume it's it's it's 415 00:26:26,920 --> 00:26:29,679 Speaker 1: Annie Hall. It's it's the Diane Keaton character. Um. But 416 00:26:29,680 --> 00:26:32,320 Speaker 1: but but he goes and he's taken aback a back 417 00:26:33,240 --> 00:26:38,359 Speaker 1: when when she orders a pastrami on white bread with mayo. 418 00:26:38,880 --> 00:26:41,600 Speaker 1: Oh no, well the mayo, like I don't know about 419 00:26:41,640 --> 00:26:49,600 Speaker 1: the mayo is out for me. I mean I do 420 00:26:49,880 --> 00:26:51,800 Speaker 1: now that I'm thinking about it, I'm like, that kind 421 00:26:51,800 --> 00:26:53,920 Speaker 1: of sounds delicious, but it also doesn't sound like a 422 00:26:53,920 --> 00:27:00,680 Speaker 1: pastrami sandwich. It sounds like something different anyway, Well anyway, UM. 423 00:27:00,800 --> 00:27:05,480 Speaker 1: Further further immigration of Jewish American populations throughout other parts 424 00:27:05,480 --> 00:27:08,040 Speaker 1: of the United States brought some of these New York 425 00:27:08,080 --> 00:27:11,399 Speaker 1: style delis to UM, further out to to Los Angeles 426 00:27:11,440 --> 00:27:15,320 Speaker 1: and more into Miami and in the South. UM in 427 00:27:15,359 --> 00:27:19,639 Speaker 1: the nineteen forties and in nineteen sixty two that the 428 00:27:19,800 --> 00:27:24,560 Speaker 1: Dartel's debuted Hot Strummy and a year later climbed all 429 00:27:24,560 --> 00:27:26,920 Speaker 1: the way up to number eleven on American pop charts. 430 00:27:26,920 --> 00:27:29,719 Speaker 1: And I'm not gonna lie I have not heard this 431 00:27:29,760 --> 00:27:33,600 Speaker 1: song I did. I didn't know it existed, but it 432 00:27:33,640 --> 00:27:38,400 Speaker 1: came up in my STROMI research, so here you are. UM. 433 00:27:38,480 --> 00:27:41,480 Speaker 1: And then when Harry met Sally came out in nine 434 00:27:41,520 --> 00:27:45,040 Speaker 1: with a very famous scene in Cats and Cats and 435 00:27:45,240 --> 00:27:48,600 Speaker 1: Deli um and was also featured in The Enchanted. I 436 00:27:48,640 --> 00:27:51,160 Speaker 1: guess which I could google, but I would I'd rather 437 00:27:51,359 --> 00:27:55,280 Speaker 1: the listeners let me know if I'm correct. I mean 438 00:27:55,320 --> 00:27:56,840 Speaker 1: I read it in a couple of places. I haven't 439 00:27:56,840 --> 00:27:59,600 Speaker 1: seen it, so I can't confirm. And I've learned with 440 00:28:00,160 --> 00:28:04,480 Speaker 1: times even people you trust online are incorrect about these films. 441 00:28:04,560 --> 00:28:08,320 Speaker 1: So you know, I you can't. You can't believe everything 442 00:28:08,320 --> 00:28:10,679 Speaker 1: that you read on the internet or here in the podcast. 443 00:28:11,000 --> 00:28:14,080 Speaker 1: I know it's weird. I know it's weird. Um. I 444 00:28:14,200 --> 00:28:18,359 Speaker 1: have seen Enchanted, and I don't specifically remember that scene. 445 00:28:18,480 --> 00:28:20,720 Speaker 1: I think you'd like it. It's super cute. I it's 446 00:28:20,760 --> 00:28:23,639 Speaker 1: it's very self aware about what it is. A Dina Manziel, 447 00:28:23,720 --> 00:28:26,719 Speaker 1: isn't it. It's it's it's it's adorable, Okay. I mean 448 00:28:26,800 --> 00:28:29,639 Speaker 1: I think I would like it too, you know, I 449 00:28:29,800 --> 00:28:35,640 Speaker 1: just somehow I've not seen it all these years. Maybe 450 00:28:35,680 --> 00:28:40,280 Speaker 1: I can watching and confirm or deny this push dromy allegation. 451 00:28:40,880 --> 00:28:44,160 Speaker 1: Yeah yeah, um, and I do have a YouTube video 452 00:28:44,280 --> 00:28:54,200 Speaker 1: here of the dartel Is playing Hopstrami one day. Well 453 00:28:54,320 --> 00:28:58,240 Speaker 1: you need to do that. The podcast on songs about food, 454 00:28:58,760 --> 00:29:03,479 Speaker 1: oh yeah, oh man, we really do. Um, it doesn't 455 00:29:05,040 --> 00:29:06,440 Speaker 1: it doesn't seem to have a whole lot to do. 456 00:29:06,480 --> 00:29:08,720 Speaker 1: I'm looking at the lyrics right now and they don't 457 00:29:08,800 --> 00:29:11,320 Speaker 1: seem to have a great a lot to do with 458 00:29:11,480 --> 00:29:20,720 Speaker 1: the dramying it. I mean they do say like mashed potatoes. 459 00:29:20,800 --> 00:29:25,040 Speaker 1: Yeah yeah yeah hops dram yeah yeah yeah, baby shake 460 00:29:25,120 --> 00:29:31,080 Speaker 1: that thing. Oh gosh, wow. I guess I shouldn't be surprised. 461 00:29:31,280 --> 00:29:33,480 Speaker 1: Once again, I am by the turn this is taken. 462 00:29:35,440 --> 00:29:44,040 Speaker 1: This is a twisty, topsy turvy episode. Murder sexual songs strong, 463 00:29:46,960 --> 00:29:54,240 Speaker 1: A very risk a side field reference. I don't I 464 00:29:54,320 --> 00:29:56,840 Speaker 1: don't really have I don't really have a lot um 465 00:29:57,040 --> 00:30:01,120 Speaker 1: to wrap that up with. I thank you for the 466 00:30:01,240 --> 00:30:06,600 Speaker 1: investigative journalism. Apparently no one can be polite around Pastrami. Um, 467 00:30:07,400 --> 00:30:10,719 Speaker 1: there you go. That's what we have learned today. Uh, 468 00:30:11,240 --> 00:30:16,440 Speaker 1: and that's what we have to say about. We do 469 00:30:16,680 --> 00:30:18,800 Speaker 1: have some listener mail for you, but first we've got 470 00:30:18,880 --> 00:30:20,760 Speaker 1: one more quick break for a word from our sponsor, 471 00:30:29,880 --> 00:30:33,200 Speaker 1: and we're back. Thank you sponsor. Yes, thank you, we're 472 00:30:33,240 --> 00:30:40,520 Speaker 1: back with I was trying so hard to remember the 473 00:30:40,720 --> 00:30:46,360 Speaker 1: like sandwich noise for Scooby doo. Uh. Yeah, it's kind 474 00:30:46,400 --> 00:30:50,120 Speaker 1: of like springy or sprawling. It's got like a yeah. 475 00:30:50,400 --> 00:30:52,840 Speaker 1: But but then I try to come combine it with 476 00:30:53,560 --> 00:30:58,200 Speaker 1: like zoix, and that's what happens. I don't know that 477 00:30:58,360 --> 00:31:01,320 Speaker 1: I need to explain it any more than I think 478 00:31:01,360 --> 00:31:07,840 Speaker 1: you've explained yourself plenty. Annie, Thank you, Thank you, Lauren. Uh. 479 00:31:08,000 --> 00:31:11,360 Speaker 1: Speaking of I guess, Heidi wrote, I know there are 480 00:31:11,400 --> 00:31:14,080 Speaker 1: many regional burger variations you could probably cover, but I 481 00:31:14,200 --> 00:31:16,959 Speaker 1: just want to share my favorite burger variation from Minnesota, 482 00:31:17,640 --> 00:31:21,640 Speaker 1: the Juicy Lucy. It is a burger, but instead of 483 00:31:21,680 --> 00:31:24,400 Speaker 1: the cheese being the topping, the cheese is stuffed on 484 00:31:24,480 --> 00:31:26,440 Speaker 1: the inside of the burger before it is cooked, so 485 00:31:26,520 --> 00:31:28,040 Speaker 1: that when you bite into the burger you are met 486 00:31:28,080 --> 00:31:32,920 Speaker 1: with molten, gooey, cheesy goodness so good. There was much 487 00:31:33,000 --> 00:31:36,800 Speaker 1: debate and argument as to which Minneapolis bar invented the 488 00:31:36,880 --> 00:31:40,880 Speaker 1: Juicy Lucy Matt's Bar versus the Five eight Club, and 489 00:31:41,000 --> 00:31:43,800 Speaker 1: since then, many other bars and restaurants have followed suit 490 00:31:43,880 --> 00:31:46,440 Speaker 1: with their own versions of the juicy Lucy on their menus, 491 00:31:46,480 --> 00:31:50,200 Speaker 1: with different varieties of cheeses, toppings, et cetera. When travel 492 00:31:50,280 --> 00:31:52,080 Speaker 1: is the thing again, if you ever find yourself in 493 00:31:52,160 --> 00:31:56,000 Speaker 1: Minneapolis St. Paul, definitely find a way to indulge in 494 00:31:56,080 --> 00:32:02,400 Speaker 1: a juicy lucy done, done and done. Yeah, no problem. 495 00:32:02,880 --> 00:32:05,120 Speaker 1: M hmm. That sounds delicious. I've had it. I've definitely 496 00:32:05,120 --> 00:32:07,520 Speaker 1: add burgers with cheese stuffed inside, and it's always fun. 497 00:32:09,520 --> 00:32:12,240 Speaker 1: But I, as we said, a lot of people wrote 498 00:32:12,280 --> 00:32:16,320 Speaker 1: in about will have its day, it will it will. 499 00:32:16,880 --> 00:32:18,640 Speaker 1: I'm I'm trying to think. I don't think I've had 500 00:32:18,720 --> 00:32:21,280 Speaker 1: a burger with cheese inside. I know I've had a 501 00:32:21,320 --> 00:32:24,760 Speaker 1: hot dog with cheese inside for a while. For a while, 502 00:32:25,080 --> 00:32:28,440 Speaker 1: my my family kept like accidentally buying hot dogs with 503 00:32:28,560 --> 00:32:32,000 Speaker 1: cheese inside for like groilouts, and it was always this 504 00:32:32,280 --> 00:32:39,160 Speaker 1: very like, again, well is there cheese inside the hot dog? 505 00:32:41,360 --> 00:32:44,640 Speaker 1: I didn't know that was a thing. Nineties were confusing time. 506 00:32:45,280 --> 00:32:50,600 Speaker 1: Oh that's the truth. This is right around. This is 507 00:32:50,680 --> 00:32:53,280 Speaker 1: right around like ninety six probably, So if I gets 508 00:32:53,280 --> 00:32:58,760 Speaker 1: a good idea, m hm um. Well, anyway, Rachel lived, 509 00:32:59,320 --> 00:33:01,600 Speaker 1: I was listening to your ginger episode and you mentioned 510 00:33:01,760 --> 00:33:05,800 Speaker 1: Google specificity and disasters. This story popped into my head 511 00:33:05,880 --> 00:33:08,360 Speaker 1: and I felt the need to share. In college, I 512 00:33:08,480 --> 00:33:10,640 Speaker 1: was visiting one of my friend's parents home along with 513 00:33:10,680 --> 00:33:13,200 Speaker 1: the rest of our sweet mates. We were playing categories 514 00:33:13,240 --> 00:33:15,240 Speaker 1: in their living room while my friend's mother was in 515 00:33:15,320 --> 00:33:17,840 Speaker 1: the same room on the family computer. Oh No, I'm old. 516 00:33:19,040 --> 00:33:20,840 Speaker 1: One of our friends had come up with an answer 517 00:33:21,040 --> 00:33:23,720 Speaker 1: to the food category that the rest of us questioned, 518 00:33:24,400 --> 00:33:26,840 Speaker 1: I will save you from similar disaster by not mentioning 519 00:33:26,880 --> 00:33:30,160 Speaker 1: the specifics. Since she was right there on the internet machine, 520 00:33:30,760 --> 00:33:34,120 Speaker 1: sweet old mom kindly looked it up for us. The 521 00:33:34,240 --> 00:33:38,640 Speaker 1: first search result was from Urban Dictionary. It was not 522 00:33:38,800 --> 00:33:42,200 Speaker 1: a food. She read it out loud to our whole group, 523 00:33:42,280 --> 00:33:45,320 Speaker 1: and if I recall correctly, we allowed the friend who 524 00:33:45,360 --> 00:33:47,880 Speaker 1: had come up with it to have the points despite 525 00:33:48,000 --> 00:33:52,200 Speaker 1: having come up with a wild, extremely graphic and probably 526 00:33:52,320 --> 00:33:55,160 Speaker 1: made up sex act instead of a food, because she 527 00:33:55,240 --> 00:33:58,000 Speaker 1: had earned it by not dying of embarrassment and or 528 00:33:58,120 --> 00:34:02,600 Speaker 1: laughter in the process. On the actual topic of ginger, 529 00:34:03,400 --> 00:34:06,000 Speaker 1: pumpkin pie with ginger snap crust is a holiday must 530 00:34:06,040 --> 00:34:11,680 Speaker 1: have in these parts. Speaking of not being able to 531 00:34:11,719 --> 00:34:17,000 Speaker 1: be polite at oh gosh right, gosh, this very thing 532 00:34:17,080 --> 00:34:22,600 Speaker 1: has happened to be more than once on this show. Yeah, 533 00:34:23,320 --> 00:34:26,960 Speaker 1: it's a risk, it is, it is. And there are 534 00:34:27,000 --> 00:34:30,960 Speaker 1: some things that cannot be unseen. Oh yeah, oh yeah, 535 00:34:33,120 --> 00:34:36,080 Speaker 1: those Google disasters they get us all. Like we said, 536 00:34:37,239 --> 00:34:39,960 Speaker 1: but I'm glad you've got a fun It sounds like 537 00:34:40,080 --> 00:34:43,360 Speaker 1: a fun memory. Yeah yeah, and it sounds it sounds like. 538 00:34:43,640 --> 00:34:46,560 Speaker 1: It sounds like the mom in question was down. It 539 00:34:46,680 --> 00:34:50,719 Speaker 1: sounds like she was chill. So that yeah, that's that's 540 00:34:50,760 --> 00:34:53,160 Speaker 1: that's the Really, as long as no one was terribly offended, 541 00:34:53,560 --> 00:35:00,279 Speaker 1: I count that as an absolute win. And also yes 542 00:35:00,400 --> 00:35:05,399 Speaker 1: to pumpkin find gender, snap crust, Oh yeah ah yes, 543 00:35:06,840 --> 00:35:10,359 Speaker 1: too many cravings, A lot of got a confusing set 544 00:35:10,400 --> 00:35:12,640 Speaker 1: of cravings going on right now. My body doesn't know 545 00:35:12,719 --> 00:35:17,239 Speaker 1: what to do. Um. But that's also not uncommon, oh 546 00:35:17,480 --> 00:35:19,680 Speaker 1: gosh yeah. Or just in daily life. I mean it 547 00:35:19,719 --> 00:35:21,640 Speaker 1: doesn't have to be a show day. Yeah, it's just 548 00:35:21,880 --> 00:35:25,320 Speaker 1: true time. M hmmm. I basically just want like a 549 00:35:25,640 --> 00:35:31,279 Speaker 1: like a weird international buffet for every meal. Yeah yeah, 550 00:35:31,480 --> 00:35:34,360 Speaker 1: and we've got, you know, a little peek behind the curtains. 551 00:35:34,360 --> 00:35:37,600 Speaker 1: We've got a real mismash of topics coming up and 552 00:35:37,640 --> 00:35:39,879 Speaker 1: I'm kind of researching them all at once, and I'm like, wow, 553 00:35:40,040 --> 00:35:43,600 Speaker 1: this is a bizarre I don't know what to do 554 00:35:43,800 --> 00:35:47,879 Speaker 1: with all of this. So you have that to look 555 00:35:47,920 --> 00:35:51,360 Speaker 1: forward to. Yeah, yes, but in the meantime, thanks to 556 00:35:51,440 --> 00:35:53,759 Speaker 1: both of those listeners for writing in. If you would 557 00:35:53,760 --> 00:35:55,840 Speaker 1: like to write to us, you can. Our email is 558 00:35:55,920 --> 00:35:59,160 Speaker 1: hello at favorite pot dot com. We're also on social media. 559 00:35:59,280 --> 00:36:02,279 Speaker 1: You can find us on Facebook, Twitter, and Instagram at 560 00:36:02,400 --> 00:36:04,600 Speaker 1: saver pod and we do hope to hear from you. 561 00:36:05,239 --> 00:36:07,840 Speaker 1: Savor is production of I Heart Radio. For more podcasts 562 00:36:07,840 --> 00:36:09,520 Speaker 1: from my Heart Radio, you can visit the I Heart 563 00:36:09,560 --> 00:36:12,359 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 564 00:36:12,400 --> 00:36:15,919 Speaker 1: favorite shows. Thanks as always to our super producers Dylan 565 00:36:16,000 --> 00:36:18,440 Speaker 1: Vegan and Andrew Howard. Thanks to you for listening, and 566 00:36:18,480 --> 00:36:20,440 Speaker 1: we hope that lots more good things are coming your way.