1 00:00:09,000 --> 00:00:11,520 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:11,880 --> 00:00:13,800 Speaker 1: and I'm Lauren vocal Bam, and today we have an 3 00:00:13,840 --> 00:00:18,000 Speaker 1: episode for you about pasta salad and macaroni salad as 4 00:00:18,040 --> 00:00:18,959 Speaker 1: a subunit of that. 5 00:00:20,680 --> 00:00:26,520 Speaker 2: Yes, oh my, oh well, was there any reason this 6 00:00:26,680 --> 00:00:27,240 Speaker 2: was on your mind? 7 00:00:27,320 --> 00:00:27,600 Speaker 3: Lauren? 8 00:00:27,840 --> 00:00:33,960 Speaker 1: Oh, we are in the kind of summertime picnic cookout season. 9 00:00:34,080 --> 00:00:36,879 Speaker 1: I almost said era, but sure, that's a word as 10 00:00:36,880 --> 00:00:43,400 Speaker 1: well above the year era of the year, and macaroni 11 00:00:43,479 --> 00:00:51,480 Speaker 1: salad is a very American pot luck summertime dish. I 12 00:00:51,560 --> 00:00:54,160 Speaker 1: personally don't like it at all. I'm not a fan. 13 00:00:55,080 --> 00:00:57,680 Speaker 1: We have found the one episode where I wasn't hungry 14 00:00:57,800 --> 00:01:00,240 Speaker 1: the entire time that I was reading about something. 15 00:01:01,920 --> 00:01:04,200 Speaker 2: This cracks me up too, because just in time for 16 00:01:04,240 --> 00:01:08,760 Speaker 2: your birthday. I'm glad we chose a topic. Maybe this 17 00:01:08,880 --> 00:01:10,000 Speaker 2: says something about you. 18 00:01:10,160 --> 00:01:16,520 Speaker 1: I'm not sure that you don't like. I meant to 19 00:01:16,560 --> 00:01:19,600 Speaker 1: record it like last week instead of this week, but 20 00:01:19,680 --> 00:01:25,959 Speaker 1: things happened and I did reward myself with our spoiler alert. 21 00:01:26,000 --> 00:01:29,520 Speaker 1: Our next episode topic after this one is a giant 22 00:01:29,560 --> 00:01:32,280 Speaker 1: tiger prons and I'm so excited to talk about shrimp. 23 00:01:32,680 --> 00:01:37,320 Speaker 1: So it's all gonna work out. It'll yeah, it'll all 24 00:01:37,360 --> 00:01:39,320 Speaker 1: work out. It just kind of makes me laugh. 25 00:01:39,560 --> 00:01:43,520 Speaker 2: Yeah, I've got no real strong opinion about pasa salad. 26 00:01:43,760 --> 00:01:46,039 Speaker 2: I mean, probably anyone who listens to the show knows 27 00:01:46,319 --> 00:01:49,600 Speaker 2: I go for the vinegary ones and not the male ones. 28 00:01:50,360 --> 00:01:52,960 Speaker 1: Yeah, you famously dislike Mayo. 29 00:01:53,680 --> 00:02:01,520 Speaker 2: Yes, famously. But it's also dependent on what else is available. 30 00:02:03,320 --> 00:02:05,480 Speaker 2: The pot lucking question whether or not I'll go for 31 00:02:05,520 --> 00:02:07,360 Speaker 2: the apasta sALS like, it's usually not my. 32 00:02:07,360 --> 00:02:11,400 Speaker 1: First choice if there's a lot of other sides. But 33 00:02:11,880 --> 00:02:14,840 Speaker 1: there's a lot of factors that come into play whether 34 00:02:14,919 --> 00:02:17,480 Speaker 1: or not I'll eat apasta Sal's basically what I'm saying, 35 00:02:20,480 --> 00:02:24,360 Speaker 1: But I do. I did enjoy reading about how. 36 00:02:24,160 --> 00:02:29,960 Speaker 2: Many different pasta salads there are, all the things people 37 00:02:30,000 --> 00:02:30,600 Speaker 2: have done. 38 00:02:30,440 --> 00:02:31,600 Speaker 3: And it's goodness. 39 00:02:31,880 --> 00:02:35,200 Speaker 1: Yeah, I don't think I had really thought about the 40 00:02:35,240 --> 00:02:43,679 Speaker 1: iterations and now you can't. Now I can't done think Yeah, 41 00:02:43,720 --> 00:02:44,360 Speaker 1: oh no. 42 00:02:44,720 --> 00:02:47,520 Speaker 2: And because I researched this, now I'm getting all these 43 00:02:47,560 --> 00:02:51,440 Speaker 2: like here are some recipes, and I learn even more iterations. 44 00:02:52,960 --> 00:02:56,799 Speaker 2: Oh okay, So that being said, you can see our 45 00:02:56,919 --> 00:03:03,440 Speaker 2: past pasta episodes. You can also see Potato salad and 46 00:03:03,520 --> 00:03:06,240 Speaker 2: mac and Cheese maybe even aspects. 47 00:03:06,600 --> 00:03:09,960 Speaker 1: Sure, salad salad in general. 48 00:03:10,160 --> 00:03:14,480 Speaker 2: Sure, our episodes from Hawaii, I think we talk about 49 00:03:14,520 --> 00:03:16,320 Speaker 2: Hawaiian and my macaroni. 50 00:03:15,919 --> 00:03:20,200 Speaker 1: Salad briefly Mayo ranch. 51 00:03:20,720 --> 00:03:23,840 Speaker 2: Yeah, but honestly the point being a lot can go 52 00:03:23,880 --> 00:03:25,040 Speaker 2: into a pasta salad. 53 00:03:25,280 --> 00:03:30,920 Speaker 1: Yeah right, yeah yeah. Also related definitely Coleslaw and our 54 00:03:31,639 --> 00:03:33,200 Speaker 1: Pasta Shapes episode. 55 00:03:34,040 --> 00:03:37,560 Speaker 3: Yeah yeah yeah. 56 00:03:38,080 --> 00:03:42,240 Speaker 2: Oh well, okay, I guess that does bring us to 57 00:03:42,400 --> 00:03:43,440 Speaker 2: our question. 58 00:03:44,880 --> 00:03:52,520 Speaker 1: Pasta salad? What is it? Well, pasta and or macaroni 59 00:03:52,560 --> 00:03:55,920 Speaker 1: salads can be a lot of things, as is frequently 60 00:03:56,000 --> 00:03:59,320 Speaker 1: the case with salads, but what you are basically looking 61 00:03:59,360 --> 00:04:04,360 Speaker 1: at is a savory mixture of cooked white wheat pasta, 62 00:04:04,520 --> 00:04:09,480 Speaker 1: usually in bite sized pieces, plus additions like chopped vegetables, pickles, 63 00:04:09,640 --> 00:04:13,120 Speaker 1: meat or cheese, seasoned with salt and pepper, and herbs 64 00:04:13,120 --> 00:04:16,200 Speaker 1: and spices of your choice, all tossed in some kind 65 00:04:16,240 --> 00:04:20,200 Speaker 1: of fatty dressing that'll help the flavors and physical ingredients 66 00:04:20,839 --> 00:04:27,400 Speaker 1: cohese form of cohesion, yeah, come together. Yes, perhaps obviously. 67 00:04:27,680 --> 00:04:31,440 Speaker 1: If it's a macaroni salad, the pasta used will specifically 68 00:04:31,440 --> 00:04:35,160 Speaker 1: be elbow macaroni, which is a type of small diameter, 69 00:04:35,400 --> 00:04:38,400 Speaker 1: short cut tube pasta that has a slight bend to 70 00:04:38,440 --> 00:04:42,240 Speaker 1: the tube, rather like an elbow. This shape, as with 71 00:04:42,279 --> 00:04:44,960 Speaker 1: many of the shapes used for pasta salads, has a 72 00:04:44,960 --> 00:04:47,600 Speaker 1: lot of surface area that can kind of glom up 73 00:04:47,640 --> 00:04:51,120 Speaker 1: the dressing and the seasonings. These salads are served chilled 74 00:04:51,200 --> 00:04:54,400 Speaker 1: or room temperature as a side dish, often during hot 75 00:04:54,400 --> 00:04:57,480 Speaker 1: summer weather when you'd want something cool, often at a 76 00:04:57,520 --> 00:05:00,000 Speaker 1: picnic or cookout sort of situation where people are bringing 77 00:05:00,040 --> 00:05:02,719 Speaker 1: dishes for a large group. But it can just be 78 00:05:02,920 --> 00:05:05,320 Speaker 1: like a nice side for a lunch plate or a sandwich. 79 00:05:06,640 --> 00:05:10,920 Speaker 1: A pasta salad is a vehicle for like cool vegetable 80 00:05:10,920 --> 00:05:14,480 Speaker 1: flavors and smooth texture with a bit of pleasant shoe 81 00:05:14,600 --> 00:05:18,120 Speaker 1: and sometimes crunch, and it's filling without feeling too heavy. 82 00:05:18,400 --> 00:05:24,200 Speaker 1: Hopefully it's like it's like sitting dockside or pool side 83 00:05:24,279 --> 00:05:29,520 Speaker 1: on a bright day in the cool shade, or at 84 00:05:29,560 --> 00:05:32,680 Speaker 1: least I imagine if you enjoy pasta salads, that's what 85 00:05:32,680 --> 00:05:33,320 Speaker 1: it would be like. 86 00:05:34,720 --> 00:05:37,320 Speaker 2: I was about to say, I appreciate how much effort 87 00:05:37,400 --> 00:05:43,039 Speaker 2: you're going to hide your derision, isn't it is? It's 88 00:05:43,080 --> 00:05:46,520 Speaker 2: the temperature you don't like, correct, It's. 89 00:05:46,200 --> 00:05:48,479 Speaker 1: The texture that you usually get from I just I 90 00:05:48,480 --> 00:05:51,520 Speaker 1: don't want my pasta to be cold. I don't understand why. 91 00:05:51,760 --> 00:05:55,560 Speaker 1: I don't understand why you're making pasta and then it's 92 00:05:55,640 --> 00:06:01,360 Speaker 1: not warm. And I can in vision a pasta salad 93 00:06:01,400 --> 00:06:04,640 Speaker 1: that I would enjoy. And I've thought a lot about 94 00:06:04,680 --> 00:06:09,440 Speaker 1: this over the past few days of doing reading okay good, 95 00:06:09,839 --> 00:06:11,880 Speaker 1: I think I think if it was like an orzo, 96 00:06:12,120 --> 00:06:16,640 Speaker 1: like a very small pasta, because I don't mind cool 97 00:06:17,000 --> 00:06:22,280 Speaker 1: like like couscous type dishes, yea, So so I can 98 00:06:22,400 --> 00:06:25,920 Speaker 1: envision like a like a like a olive oil based 99 00:06:26,120 --> 00:06:30,160 Speaker 1: orzo pasta salad with like nice bright herbs, I don't know, 100 00:06:30,160 --> 00:06:32,640 Speaker 1: maybe some cheese or tomato or something in there. I 101 00:06:33,040 --> 00:06:37,560 Speaker 1: can envision somewhere out there there's a pasta salad for you. 102 00:06:39,480 --> 00:06:42,479 Speaker 1: It's just not mayo based macaroni salad. I don't think 103 00:06:43,600 --> 00:06:50,600 Speaker 1: that's okay, but but okay, So beyond beyond the two 104 00:06:50,640 --> 00:06:55,040 Speaker 1: of us, In places where pasta salad is popular and 105 00:06:55,240 --> 00:06:59,920 Speaker 1: or traditional, there are opinions about the right or wraw 106 00:07:00,240 --> 00:07:03,240 Speaker 1: or best or worst ways to make a pasta salad. 107 00:07:04,160 --> 00:07:07,880 Speaker 1: And those places are mostly areas where like Italian pasta 108 00:07:07,880 --> 00:07:13,160 Speaker 1: making traditions have interacted with Eastern to Southern European mixed 109 00:07:13,200 --> 00:07:17,280 Speaker 1: salad making traditions. Of course, food is a globalized phenomenon. 110 00:07:17,320 --> 00:07:21,000 Speaker 1: You get lots of pockets and rifts in there, but okay. 111 00:07:21,080 --> 00:07:24,480 Speaker 1: Dressings for pasta salad come in two basic categories, under 112 00:07:24,520 --> 00:07:29,760 Speaker 1: which there are many iterations, so creamy versus non creamy. 113 00:07:30,800 --> 00:07:33,920 Speaker 1: The creaminess can come from mayo or mao substitutes which 114 00:07:33,960 --> 00:07:37,320 Speaker 1: contain no dairy and or something dairy based like sour 115 00:07:37,400 --> 00:07:40,800 Speaker 1: cream or like a caesar or ranch dressing. The non 116 00:07:40,840 --> 00:07:44,520 Speaker 1: creamy versions will be oil based, sometimes a neutral oil, 117 00:07:45,080 --> 00:07:47,600 Speaker 1: but sometimes a flavorful one like a peanut or sesame 118 00:07:47,640 --> 00:07:52,280 Speaker 1: oil or blend. There are schools of thought about whether 119 00:07:52,320 --> 00:07:54,960 Speaker 1: a tangy ingredient should be added to the dressing, like 120 00:07:55,000 --> 00:07:57,920 Speaker 1: a vinegar or a lemon juice, or even whether a 121 00:07:57,960 --> 00:08:00,760 Speaker 1: tangy based like miracle whip or sour cream are appropriate. 122 00:08:01,840 --> 00:08:04,440 Speaker 1: There are schools of thought about whether sweet elements are 123 00:08:04,480 --> 00:08:07,680 Speaker 1: appropriate in the dressing, like a ketchup or maybe just sugar. 124 00:08:08,920 --> 00:08:12,040 Speaker 1: Whatever your choices. People will play off of those dressings 125 00:08:12,160 --> 00:08:16,320 Speaker 1: with all kinds of different seasonings. Fresh herbs like basil, thyme, 126 00:08:16,440 --> 00:08:20,320 Speaker 1: mint or cilantro, fresh air, dried hot peppers, citrus, zest, 127 00:08:20,720 --> 00:08:25,880 Speaker 1: minced garlic or chives, maybe some mustard, grated parmesan or cottilla, cheese, 128 00:08:26,280 --> 00:08:31,400 Speaker 1: sesame seeds, hot sauce. I don't know. There are strong 129 00:08:31,440 --> 00:08:34,480 Speaker 1: opinions out there about every possible ingredient you could add, 130 00:08:34,840 --> 00:08:37,200 Speaker 1: and what the texture should be like, like should the 131 00:08:37,320 --> 00:08:40,720 Speaker 1: ingredients match the texture of the pasta like tender and 132 00:08:40,880 --> 00:08:45,320 Speaker 1: or chewy or should they be crunchy related should fresh 133 00:08:45,440 --> 00:08:49,599 Speaker 1: vegetables be raw or blanched or cooked? For those vegetables, 134 00:08:49,720 --> 00:08:55,520 Speaker 1: you might have carrots, celery, sweet peppers, cucumber, broccoli, peas, corn, tomatoes, onions. 135 00:08:55,960 --> 00:08:58,800 Speaker 1: A lot of recipes will add a pickled or brined element, 136 00:08:58,960 --> 00:09:03,840 Speaker 1: like whatever of pickled cucumber or peppers, or olives or capers. 137 00:09:04,559 --> 00:09:08,640 Speaker 1: A protein element might include something like a crumbled bacon 138 00:09:08,720 --> 00:09:13,600 Speaker 1: or sausage, maybe some chopped salami, boiled shrimp, smoked fish, 139 00:09:13,679 --> 00:09:17,040 Speaker 1: chunks of a fresh cheese like feta or mozzarella, chopped 140 00:09:17,080 --> 00:09:20,920 Speaker 1: hard boiled egg, maybe some crunchy pine nuts or walnuts. 141 00:09:21,800 --> 00:09:23,840 Speaker 1: I mean, at a certain point here, I'm just listing foods, 142 00:09:26,480 --> 00:09:28,360 Speaker 1: you know, Like it's a salad, like you can put 143 00:09:28,400 --> 00:09:31,199 Speaker 1: whatever you want in it and be aware that someone 144 00:09:31,240 --> 00:09:33,400 Speaker 1: will probably argue about whether it belongs there. 145 00:09:35,000 --> 00:09:40,240 Speaker 2: Indeed, the salad is your oyster. But you know that 146 00:09:40,360 --> 00:09:41,480 Speaker 2: you could go too far. 147 00:09:43,440 --> 00:09:46,800 Speaker 1: You can fly too close to the salad sun. Absolutely. 148 00:09:49,960 --> 00:09:52,640 Speaker 1: People do also have preferences about the types of pasta 149 00:09:52,640 --> 00:09:55,880 Speaker 1: that you use. You know that elbow macaroni versus a 150 00:09:55,880 --> 00:10:01,160 Speaker 1: bowtie versus shells or rotini or orzo or ramen or tortalini. 151 00:10:01,760 --> 00:10:06,079 Speaker 1: I don't know. Also, is that pasta white or it 152 00:10:06,120 --> 00:10:08,600 Speaker 1: doesn't need to be dyed other colors? 153 00:10:09,320 --> 00:10:09,760 Speaker 3: I don't know. 154 00:10:10,400 --> 00:10:16,360 Speaker 1: I can't tell you, wouldn't dare no. What I can 155 00:10:16,480 --> 00:10:21,120 Speaker 1: give you, though, is a science tip. So okay, if 156 00:10:21,160 --> 00:10:23,040 Speaker 1: you're making a pasta salad, you do not want to 157 00:10:23,080 --> 00:10:28,080 Speaker 1: cook your pasta al dente because you're not serving it hot. Aldenti. 158 00:10:28,160 --> 00:10:31,120 Speaker 1: Pasta served hot has a lovely bit of chew to it, 159 00:10:31,280 --> 00:10:34,720 Speaker 1: like that's the point. And it has that texture because 160 00:10:34,720 --> 00:10:37,480 Speaker 1: you've cooked it just so. The starches and the pasta 161 00:10:37,520 --> 00:10:41,280 Speaker 1: to latinize and go all woobly and tender and chewy. 162 00:10:42,480 --> 00:10:46,840 Speaker 1: But when starch is cool, they realign themselves into a 163 00:10:46,920 --> 00:10:51,920 Speaker 1: crystalline structure that's stiff and pushes water out like this 164 00:10:52,040 --> 00:10:55,160 Speaker 1: is the reason that bread goes stale over time, and 165 00:10:55,200 --> 00:10:59,560 Speaker 1: it's called retrogradation. So when you're making pasta salad, you 166 00:10:59,559 --> 00:11:01,800 Speaker 1: have to for that. That means that you cook your 167 00:11:01,800 --> 00:11:04,200 Speaker 1: pasta a couple of minutes longer than you normally would, 168 00:11:04,320 --> 00:11:06,679 Speaker 1: let it go softer, and then as it cools, it'll 169 00:11:06,720 --> 00:11:11,600 Speaker 1: retrograde back to the firmness that you're looking for. Also, 170 00:11:11,720 --> 00:11:13,920 Speaker 1: since this is a dish that's going to sit at 171 00:11:14,000 --> 00:11:18,600 Speaker 1: least until it cools to room temperature or colder, definitely 172 00:11:18,640 --> 00:11:20,840 Speaker 1: give it a taste before serving and adjust the seasoning 173 00:11:20,920 --> 00:11:21,559 Speaker 1: is necessary. 174 00:11:23,720 --> 00:11:29,320 Speaker 2: I love this pasta salad science tips. You've got to 175 00:11:29,360 --> 00:11:34,480 Speaker 2: know whoa what about The nutrition. 176 00:11:34,440 --> 00:11:40,280 Speaker 1: Really really depends, you know, hydrate Yep, yep, that's rue sah, 177 00:11:40,360 --> 00:11:45,920 Speaker 1: that's eat a vegetable that's not in a pasta salad. 178 00:11:46,720 --> 00:11:51,440 Speaker 2: Yeah, well, we do have some numbers for you. 179 00:11:51,880 --> 00:11:56,640 Speaker 1: We do. Okay, So humans enjoy pasta in general. As 180 00:11:56,640 --> 00:11:59,800 Speaker 1: of twenty twenty two, we were producing about seventeen million 181 00:12:00,080 --> 00:12:04,760 Speaker 1: tons of it a year. Wow, which is a number 182 00:12:04,800 --> 00:12:07,520 Speaker 1: that I don't have a good concept of. It's a bunch. 183 00:12:09,400 --> 00:12:12,520 Speaker 1: A you Gov poll conducted in twenty twenty five showed 184 00:12:12,520 --> 00:12:16,680 Speaker 1: that Americans enjoy a macaroni salad. Ninety six percent of 185 00:12:16,720 --> 00:12:18,920 Speaker 1: US are familiar with it and sixty three percent of 186 00:12:19,000 --> 00:12:22,440 Speaker 1: us like it, So I'm in the minority. That's fine. 187 00:12:22,880 --> 00:12:24,840 Speaker 1: And they found that the UK has similar feelings about 188 00:12:24,840 --> 00:12:27,839 Speaker 1: pasta salad about ninety eight percent are familiar sixty one 189 00:12:27,840 --> 00:12:31,360 Speaker 1: percent like it. Interesting though, I think the American question 190 00:12:31,440 --> 00:12:36,720 Speaker 1: might have specifically been about a creamy like mayo dressing salad, 191 00:12:37,000 --> 00:12:40,600 Speaker 1: and the UK question was specifically about a non creamy 192 00:12:41,240 --> 00:12:43,040 Speaker 1: pasta salad. 193 00:12:43,880 --> 00:12:45,679 Speaker 2: I think we had a listener write in about that 194 00:12:45,720 --> 00:12:46,920 Speaker 2: about potato salad. 195 00:12:48,640 --> 00:12:53,719 Speaker 3: Yeah, question, Yeah. 196 00:12:51,800 --> 00:12:52,880 Speaker 1: Well, listener's right in. 197 00:12:53,120 --> 00:12:54,520 Speaker 3: Yeah, yeah. 198 00:12:54,760 --> 00:12:57,160 Speaker 1: I will say it's popular enough in the United States 199 00:12:57,160 --> 00:13:01,240 Speaker 1: that Ted Ed did an animated short talking about like 200 00:13:01,400 --> 00:13:04,520 Speaker 1: molecules and different types of mixtures, you know, like solutions 201 00:13:04,600 --> 00:13:08,840 Speaker 1: versus suspensions, and they were using macaroni salad as their 202 00:13:08,960 --> 00:13:12,920 Speaker 1: like main metaphor or possibly similarly. I didn't watch the video. 203 00:13:13,000 --> 00:13:19,400 Speaker 1: I don't know. It's interesting to me because pasta salad, 204 00:13:20,920 --> 00:13:22,520 Speaker 1: I know, make some people angry When I say this, 205 00:13:22,559 --> 00:13:26,440 Speaker 1: it feels like such an afterthought to me. Oh, like, 206 00:13:26,520 --> 00:13:29,880 Speaker 1: it's like the thing that's there, but it's not what 207 00:13:29,920 --> 00:13:33,320 Speaker 1: you're there. It's not what you're there for, right, But 208 00:13:33,440 --> 00:13:35,679 Speaker 1: I know there are some people who would disagree with 209 00:13:35,720 --> 00:13:42,920 Speaker 1: me heartily. Oh absolutely. I will get into some of 210 00:13:42,960 --> 00:13:46,360 Speaker 1: that in the history section, but first we are going 211 00:13:46,360 --> 00:13:48,040 Speaker 1: to get into a quick break for a word from 212 00:13:48,080 --> 00:14:01,120 Speaker 1: our sponsors, and we're back. Thank you sponsor, Yes, thank you. Okay. 213 00:14:01,320 --> 00:14:06,480 Speaker 2: So the origins of pasta slash macaroni salad, they are 214 00:14:06,520 --> 00:14:07,480 Speaker 2: a bit of a tooss up. 215 00:14:07,880 --> 00:14:12,720 Speaker 1: See what I did there? Oh hey heyah finger guns? 216 00:14:12,920 --> 00:14:16,680 Speaker 1: Yeah all right, so yeah, you can see our Shapes 217 00:14:16,720 --> 00:14:20,440 Speaker 1: of Pasta episode for more about this. But historians really 218 00:14:20,440 --> 00:14:25,360 Speaker 1: love arguing about who invented pasta and when and based 219 00:14:25,400 --> 00:14:31,840 Speaker 1: on what cultural influences. But whatever the case, it seems 220 00:14:31,840 --> 00:14:36,280 Speaker 1: to have existed around the Italian peninsula by the eleven 221 00:14:36,360 --> 00:14:42,440 Speaker 1: hundreds or so, and perhaps concentrated in like southern Italy 222 00:14:42,560 --> 00:14:50,520 Speaker 1: and Sicily. Other confusion fun with etymology. So in American English, 223 00:14:50,560 --> 00:14:54,640 Speaker 1: when you say macaroni, you almost certainly mean elbow macaroni 224 00:14:55,160 --> 00:14:59,400 Speaker 1: as defined above, But in Italian and perhaps especially historically, 225 00:14:59,680 --> 00:15:02,680 Speaker 1: the macaroni can be used to describe any type of 226 00:15:02,720 --> 00:15:06,600 Speaker 1: pasta that is made from hard wheat flour dough and 227 00:15:06,600 --> 00:15:11,760 Speaker 1: then dried and like sold dry, So that's that's cool. 228 00:15:15,800 --> 00:15:21,600 Speaker 1: Extrusion methods to produce different three dimensional pasta shapes, like 229 00:15:22,080 --> 00:15:27,200 Speaker 1: tube shapes, were invented sometime around the sixteen hundreds, and 230 00:15:27,640 --> 00:15:32,080 Speaker 1: the Industrial Revolution made grain processing and pasta making more efficient, 231 00:15:32,280 --> 00:15:36,400 Speaker 1: and so dried pastas were common around Italy for everyday 232 00:15:36,400 --> 00:15:42,280 Speaker 1: people by like the late seventeen hundreds. Mm, that is 233 00:15:42,480 --> 00:15:45,920 Speaker 1: very brief. That is a very brief summer, is it. 234 00:15:45,960 --> 00:15:51,160 Speaker 2: We're both like holding up our hands. Yes, we understand 235 00:15:51,920 --> 00:15:56,600 Speaker 2: the whole history there, but for the macaroni salad, it 236 00:15:56,640 --> 00:15:59,760 Speaker 2: is believed to be an American innovation that took place 237 00:15:59,760 --> 00:16:02,320 Speaker 2: so time in the early nineteen hundreds. 238 00:16:02,680 --> 00:16:05,520 Speaker 1: Yeah, so like waves of Italian immigrants had brought over 239 00:16:05,720 --> 00:16:08,680 Speaker 1: dried pastas and like the technological know how to make 240 00:16:08,720 --> 00:16:12,800 Speaker 1: them starting in the early eighteen hundreds, American recipes for 241 00:16:12,840 --> 00:16:16,600 Speaker 1: pasta or being printed by like the eighteen twenties. We 242 00:16:16,640 --> 00:16:20,560 Speaker 1: had a pasta manufacturers association by nineteen oh four, so right, 243 00:16:20,640 --> 00:16:22,640 Speaker 1: so it was becoming a common product. 244 00:16:23,480 --> 00:16:27,960 Speaker 2: Rites and media outlets were publishing recipes for macaroni salads 245 00:16:27,960 --> 00:16:34,320 Speaker 2: by nineteen fourteen. Okay, so now while we don't know 246 00:16:34,440 --> 00:16:38,040 Speaker 2: for sure the history, there are some prevailing theories. One 247 00:16:38,360 --> 00:16:41,560 Speaker 2: is that pasta salad is a melding of a lot 248 00:16:41,600 --> 00:16:45,480 Speaker 2: of cultures that perhaps came together based on available ingredients 249 00:16:45,480 --> 00:16:47,880 Speaker 2: in different communities interacting with each other. In the US, 250 00:16:48,640 --> 00:16:52,040 Speaker 2: the pasta from Italy the tradition of mayo based dressings 251 00:16:52,080 --> 00:16:56,000 Speaker 2: from Germany, kind of like potato salad. In fact, sometime 252 00:16:56,040 --> 00:16:59,040 Speaker 2: around the nineteen thirties, pasta salad was touted as a 253 00:16:59,560 --> 00:17:04,720 Speaker 2: cheap version of potato salad in some places. In the 254 00:17:04,800 --> 00:17:08,720 Speaker 2: ensuing decades, pasta salad was a popular side dish at delis. 255 00:17:09,960 --> 00:17:13,720 Speaker 2: In nineteen thirty seven, Crafts Macaroni and Cheese debuted, which 256 00:17:13,800 --> 00:17:15,880 Speaker 2: isn't macaroni salad, but I'm sure led to a lot 257 00:17:15,960 --> 00:17:20,879 Speaker 2: more people getting familiar with this type of pasta. A 258 00:17:20,920 --> 00:17:24,560 Speaker 2: lot of these early pasta salad recipes were typically molded 259 00:17:24,640 --> 00:17:29,000 Speaker 2: and served chilled. Generally, a macaroni salad was dressed with mayo, 260 00:17:29,080 --> 00:17:32,919 Speaker 2: and a pasta salad was dressed with vinegarrette. And a 261 00:17:32,920 --> 00:17:35,720 Speaker 2: lot of what it came down to was what do 262 00:17:35,760 --> 00:17:38,800 Speaker 2: you got in your pantry. What's a cheap filling dish 263 00:17:38,840 --> 00:17:40,440 Speaker 2: that I can make with what I have? 264 00:17:40,680 --> 00:17:45,200 Speaker 1: Use some stuff up, let's go exactly Worth pointing out, though, 265 00:17:45,240 --> 00:17:47,960 Speaker 1: that some researchers believe that the pasta salad is rooted 266 00:17:48,000 --> 00:17:52,920 Speaker 1: in Italian Jewish cuisine. Yeah, so, in traditional Jewish culture, 267 00:17:53,080 --> 00:17:56,919 Speaker 1: you don't cook from sundown to sundown on the weekly 268 00:17:57,040 --> 00:18:00,399 Speaker 1: Sabbath because cooking is work, and work is prohibited, you know, 269 00:18:00,440 --> 00:18:03,000 Speaker 1: supposed to be a day of reflection and rest. But 270 00:18:03,680 --> 00:18:06,760 Speaker 1: as checkers will point out, you got to eat. So 271 00:18:07,760 --> 00:18:10,960 Speaker 1: dishes that can be pre made and are in are good, 272 00:18:11,080 --> 00:18:13,920 Speaker 1: you know, like cold to room temperature are an entire thing. 273 00:18:15,119 --> 00:18:18,280 Speaker 1: And there have been Jewish communities in Italy since before 274 00:18:18,320 --> 00:18:21,800 Speaker 1: there was pasta in Italy, Like like dried pastas have 275 00:18:21,880 --> 00:18:25,680 Speaker 1: been part of Silian Jewish cuisine since the fourteen hundreds. 276 00:18:26,359 --> 00:18:28,480 Speaker 1: They were picking it up earlier than a lot of 277 00:18:28,520 --> 00:18:32,720 Speaker 1: other pockets of Italian culture. So it would make sense 278 00:18:33,160 --> 00:18:36,560 Speaker 1: if pasta salads happened there centuries before they happened here, 279 00:18:37,720 --> 00:18:40,280 Speaker 1: though direct evidence is kind of scant, Like, there are 280 00:18:40,320 --> 00:18:43,520 Speaker 1: definitely recipes from the nineteen hundreds that are now traditional 281 00:18:43,600 --> 00:18:47,080 Speaker 1: for like cool to room temperature pasta dishes, though they 282 00:18:47,119 --> 00:18:51,760 Speaker 1: tend to be more saucy and like less salady. Think 283 00:18:51,880 --> 00:18:54,080 Speaker 1: of some kind of pasta and like a tartan spicy 284 00:18:54,080 --> 00:18:57,879 Speaker 1: tomato sauce, or or maybe like a cooked down garlic 285 00:18:57,920 --> 00:19:02,960 Speaker 1: and anchovy and olive oil dressing kind of situation. There's 286 00:19:02,960 --> 00:19:05,760 Speaker 1: some Orthodox Jewish communities in the States have definitely picked 287 00:19:05,840 --> 00:19:10,960 Speaker 1: up like American style pasta salads. I love this. It's 288 00:19:11,000 --> 00:19:14,440 Speaker 1: such a mess of trying to figure out where any 289 00:19:14,480 --> 00:19:17,639 Speaker 1: of this came from. Yeah, yeah, it helps that you know, 290 00:19:17,800 --> 00:19:20,280 Speaker 1: mayo doesn't have dairy in it, and so you're not 291 00:19:20,320 --> 00:19:23,159 Speaker 1: gonna you're not gonna mix milk and meat, which is 292 00:19:23,200 --> 00:19:26,119 Speaker 1: another prohibition in a single meal by eating a mayo 293 00:19:26,160 --> 00:19:28,480 Speaker 1: based salad. 294 00:19:29,200 --> 00:19:34,600 Speaker 2: Yeah, it's fascinating listeners. I'm really hoping you all write in. 295 00:19:36,040 --> 00:19:36,480 Speaker 1: Okay. 296 00:19:36,640 --> 00:19:38,639 Speaker 2: So kind of going off of that, there were a 297 00:19:38,680 --> 00:19:41,240 Speaker 2: lot of regional varieties that came up over the years 298 00:19:41,280 --> 00:19:44,719 Speaker 2: of pasta salads and macroni salad, which does bring us 299 00:19:44,760 --> 00:19:48,679 Speaker 2: to the Hawaiian macaroni salad aside, which again this is 300 00:19:48,760 --> 00:19:55,280 Speaker 2: very brief and could be its covering. Yes, so a 301 00:19:55,359 --> 00:19:59,200 Speaker 2: quick description upfront. Hawaiian versions of mac salad modernly are 302 00:19:59,280 --> 00:20:02,879 Speaker 2: usually ma based dressing with grated onion, other graded or 303 00:20:02,880 --> 00:20:06,040 Speaker 2: shredded ingredients like carrot, cabbage, and or hard boiled egg 304 00:20:06,600 --> 00:20:09,000 Speaker 2: seasoned simply with salt, pepper, and a bit of sugar, 305 00:20:09,359 --> 00:20:13,119 Speaker 2: and it served as a side with plate lunches. Yes, 306 00:20:14,280 --> 00:20:16,679 Speaker 2: some theories behind how the Hawaiian version came to be 307 00:20:16,800 --> 00:20:21,200 Speaker 2: revolve around European and American lead hotels that were housed 308 00:20:21,240 --> 00:20:25,000 Speaker 2: with European and American lead shifts opening in Hawaii around 309 00:20:25,040 --> 00:20:28,720 Speaker 2: this time, which explains the foreign ingredients of pasta and mayo. 310 00:20:29,400 --> 00:20:34,240 Speaker 2: Another piece may be European and mainland US plantation owners 311 00:20:34,280 --> 00:20:37,800 Speaker 2: who relied on local Asian chefs and producers. So all 312 00:20:37,880 --> 00:20:42,240 Speaker 2: these things, but outside of the hotel scene, this max 313 00:20:42,280 --> 00:20:45,680 Speaker 2: salad was a cheap, filling dish that could sustain workers 314 00:20:45,720 --> 00:20:50,520 Speaker 2: doing grueling manual labor. It was customizable. It balanced out 315 00:20:50,560 --> 00:20:53,760 Speaker 2: a lot of the salty, sweet heaviness of frequently tinned 316 00:20:53,920 --> 00:20:58,560 Speaker 2: sauced meats and rice that these laborers would enjoy. It 317 00:20:58,600 --> 00:21:02,040 Speaker 2: does provide a nice we had some Oh yeah, yeah, 318 00:21:02,440 --> 00:21:04,800 Speaker 2: it cuts through some acidity and saltiness. 319 00:21:04,800 --> 00:21:06,600 Speaker 3: It's really great. Yeah. 320 00:21:06,640 --> 00:21:09,679 Speaker 2: According to one article I read about it, potatoes dipped 321 00:21:09,680 --> 00:21:12,560 Speaker 2: in homemade mayo. The jarred stuff at the store was 322 00:21:12,600 --> 00:21:15,920 Speaker 2: too expensive, so homemade mayo and show you once was 323 00:21:15,960 --> 00:21:18,959 Speaker 2: a popular snack in Hawaii, and it wasn't hard to 324 00:21:19,040 --> 00:21:22,879 Speaker 2: make the jump to macaroni salad from there. Some of 325 00:21:22,880 --> 00:21:25,640 Speaker 2: the folks interviewed for this piece said that they had 326 00:21:25,680 --> 00:21:31,119 Speaker 2: heard stories of pushcart vendors working along Honolulu's waterfront selling 327 00:21:31,200 --> 00:21:33,480 Speaker 2: two scoops of rice, a choice of protein or stew, 328 00:21:33,840 --> 00:21:36,440 Speaker 2: and a scoop of mac salad by the nineteen twenties 329 00:21:36,440 --> 00:21:38,720 Speaker 2: and thirties, which is very much like. 330 00:21:39,200 --> 00:21:45,320 Speaker 1: The plate lunch. Yep, yep, that's it. So again, very brief, 331 00:21:45,840 --> 00:21:49,560 Speaker 1: but we'll put that on the bookmark to do read. 332 00:21:50,160 --> 00:21:52,320 Speaker 1: I returned to Yeah. 333 00:21:52,680 --> 00:21:56,240 Speaker 2: Nineteen sixties articles from the New York Times included several 334 00:21:56,280 --> 00:22:03,159 Speaker 2: recipes for pasta salads. In the nineteen eighties, the number 335 00:22:03,200 --> 00:22:06,600 Speaker 2: of pasta salad recipes grew exponentially in the United States, 336 00:22:06,640 --> 00:22:11,080 Speaker 2: coinciding with the larger availability of more pasta shapes, sizes, 337 00:22:11,080 --> 00:22:14,639 Speaker 2: and even colors, as part of the growing affinity in 338 00:22:14,680 --> 00:22:19,320 Speaker 2: the United States for novelle French cuisine. That isn't to 339 00:22:19,320 --> 00:22:21,359 Speaker 2: say the cheaper nostalgic versions went away. 340 00:22:21,640 --> 00:22:26,560 Speaker 1: The field just expanded. Yeah yeah. In this version of 341 00:22:26,640 --> 00:22:32,160 Speaker 1: nouvelle cuisine, fancy chefs were playing with ingredients and presentation 342 00:22:32,680 --> 00:22:35,560 Speaker 1: and in a move away from like the stuffy, heavy, 343 00:22:36,240 --> 00:22:40,680 Speaker 1: complex cuisine which had been the fashion for decades. This 344 00:22:41,040 --> 00:22:43,639 Speaker 1: like nineteen seventies to eighties version of nouvelle cuisine was 345 00:22:43,640 --> 00:22:47,640 Speaker 1: focused on making the most of fresh ingredients and it 346 00:22:47,720 --> 00:22:54,800 Speaker 1: was playful, like rethinking traditional dishes for a pertinent to today. Example, 347 00:22:55,359 --> 00:22:59,280 Speaker 1: in the early eighties, this Italian chef of Gualtierro Marchesi 348 00:22:59,560 --> 00:23:04,480 Speaker 1: did a pasta salad that was long spaghetti dressed with 349 00:23:04,600 --> 00:23:09,439 Speaker 1: olive oil, salt and shives, topped with caviar and maybe 350 00:23:09,440 --> 00:23:15,240 Speaker 1: a pinch of minced shallat, served slightly chilled. And that's 351 00:23:15,280 --> 00:23:18,520 Speaker 1: a very posh example. Okay, but like, yeah, like this 352 00:23:18,520 --> 00:23:25,440 Speaker 1: this was a time when Americans discovered olive oil. Uh. 353 00:23:25,480 --> 00:23:29,600 Speaker 1: And also we're realizing that, like everything doesn't have to 354 00:23:29,680 --> 00:23:35,000 Speaker 1: be drenched in mayo all the time. There's other options. Yeah, 355 00:23:35,320 --> 00:23:40,720 Speaker 1: so right, we got some more varieties here, Yes, And 356 00:23:40,800 --> 00:23:43,840 Speaker 1: I think my mom makes one that probably was influenced 357 00:23:43,840 --> 00:23:48,000 Speaker 1: by that. It's like angel hair and olives and tomatoes 358 00:23:48,040 --> 00:23:51,119 Speaker 1: and capers and it's just all oil lovely. 359 00:23:51,920 --> 00:23:54,760 Speaker 3: Yeah, so nice, it's nice, it's nice. 360 00:23:54,800 --> 00:23:56,960 Speaker 2: She also makes a ramen one which I've talked about before. 361 00:23:57,080 --> 00:24:02,680 Speaker 2: Yeah really, okay, sometime around here I couldn't find an 362 00:24:02,680 --> 00:24:06,119 Speaker 2: exact date, but sometime around here, American companies started selling 363 00:24:06,480 --> 00:24:10,080 Speaker 2: boxed pasta salad kits and stores, and pre made pasta 364 00:24:10,119 --> 00:24:11,640 Speaker 2: salads at grocery stores as well. 365 00:24:13,040 --> 00:24:13,760 Speaker 1: I love. 366 00:24:15,640 --> 00:24:20,119 Speaker 2: I have witnessed these. My mom had, she made some. 367 00:24:20,320 --> 00:24:23,440 Speaker 2: I love how they're called. It is like suddenly surprised. 368 00:24:23,480 --> 00:24:25,040 Speaker 2: They have a name that makes it sound like the 369 00:24:25,080 --> 00:24:27,879 Speaker 2: pasta salad is attacking. 370 00:24:27,400 --> 00:24:28,119 Speaker 1: You or something. 371 00:24:29,880 --> 00:24:32,760 Speaker 2: But if you've seen like these box salad kits, you've 372 00:24:32,760 --> 00:24:34,040 Speaker 2: probably seen this one. 373 00:24:35,080 --> 00:24:38,239 Speaker 1: Uh, simply surprised. I think that's what it is. 374 00:24:38,840 --> 00:24:42,240 Speaker 2: But you just like, get your cook the pasta, put 375 00:24:42,240 --> 00:24:47,000 Speaker 2: in your ranch probably ranch esque dressing in there, and 376 00:24:47,040 --> 00:24:50,240 Speaker 2: then that's at whatever you want, and that's it. Pasta 377 00:24:50,280 --> 00:24:54,320 Speaker 2: salad still available. I checked at my store. 378 00:24:54,080 --> 00:25:01,520 Speaker 1: There you go, yeah, yeah, yeah. I now I'm a 379 00:25:01,560 --> 00:25:05,040 Speaker 1: little bit determined. Now I'm like, Okay, maybe maybe I'll 380 00:25:05,040 --> 00:25:07,520 Speaker 1: turn myself around on pasta salad. Maybe I will figure 381 00:25:07,560 --> 00:25:10,199 Speaker 1: out maybe I just don't like it. Maybe I just 382 00:25:10,200 --> 00:25:11,800 Speaker 1: don't like it, and that's fine too, But I'm going 383 00:25:11,840 --> 00:25:15,960 Speaker 1: to try. I'm going to make a concerted effort, an 384 00:25:16,000 --> 00:25:17,040 Speaker 1: honest yeah. 385 00:25:17,320 --> 00:25:17,600 Speaker 3: Try. 386 00:25:19,240 --> 00:25:22,959 Speaker 1: I did find a list of somebody rated like the 387 00:25:23,000 --> 00:25:25,600 Speaker 1: top pasta salads you could get at the store, and 388 00:25:26,080 --> 00:25:28,199 Speaker 1: I think the number one was an orzo salad. 389 00:25:29,520 --> 00:25:34,320 Speaker 2: So I think there's hope for you. People certainly are doing. 390 00:25:35,720 --> 00:25:37,960 Speaker 2: I couldn't find a lot of more recent numbers than this, 391 00:25:38,080 --> 00:25:40,840 Speaker 2: but people are certainly trying all kinds of things with 392 00:25:40,920 --> 00:25:44,639 Speaker 2: pasta salad right now. So if you are interested, it 393 00:25:44,760 --> 00:25:45,600 Speaker 2: is out there for you. 394 00:25:45,800 --> 00:25:48,760 Speaker 1: Oh my goodness. Yeah, the Internet would love to serve 395 00:25:48,840 --> 00:25:54,240 Speaker 1: you a list of twenty nine creative pasta salad takes. 396 00:25:55,040 --> 00:25:58,080 Speaker 1: It would love it so much, It very much would. 397 00:25:58,080 --> 00:26:00,879 Speaker 2: And to be honest, I don't know about Lauren, but 398 00:26:01,080 --> 00:26:04,200 Speaker 2: I would love for you listeners to send in your 399 00:26:04,280 --> 00:26:05,640 Speaker 2: pasta salad recipe. 400 00:26:05,840 --> 00:26:10,320 Speaker 1: Yes, oh absolutely, yeah. Yeah, But that's what we have 401 00:26:10,440 --> 00:26:14,720 Speaker 1: to say about pasta salads for now. It is. We 402 00:26:14,800 --> 00:26:16,800 Speaker 1: do already have some listener mail for you, though, and 403 00:26:16,840 --> 00:26:18,159 Speaker 1: we are going to get into that as soon as 404 00:26:18,200 --> 00:26:19,800 Speaker 1: we get back from one more quick break for a 405 00:26:19,800 --> 00:26:31,800 Speaker 1: word from our sponsors. And we're back. Thank you, sponsor, Yes, 406 00:26:31,920 --> 00:26:48,600 Speaker 1: thank you, And we're back with this. That's what's going 407 00:26:48,680 --> 00:26:52,440 Speaker 1: on there, because I feel like the pasta salad does 408 00:26:53,160 --> 00:26:57,639 Speaker 1: a vocal lot of questions, some of them good, some 409 00:26:57,720 --> 00:27:02,440 Speaker 1: of them bad, and sometimes apparently you are suddenly surprised 410 00:27:02,480 --> 00:27:07,399 Speaker 1: by apasta salad coming together. So yeah, yeah, yeah, if that. 411 00:27:07,520 --> 00:27:13,160 Speaker 2: The whole brand is basically about being like whoa came together? Okay, 412 00:27:15,080 --> 00:27:18,720 Speaker 2: so we've gotten a lot of delightful listener mail about 413 00:27:18,840 --> 00:27:22,560 Speaker 2: violets and pictures related to violets. 414 00:27:22,760 --> 00:27:26,560 Speaker 1: Yeah yeah, yeah, yeah, that's great. Yes, growing and some 415 00:27:26,640 --> 00:27:30,360 Speaker 1: of your lawns. So that's been wonderful. Keep that up. 416 00:27:31,359 --> 00:27:35,560 Speaker 1: So first we have Randall wrote, I just finished listening 417 00:27:35,600 --> 00:27:38,520 Speaker 1: to your Violet episode. Our property came with a half 418 00:27:38,560 --> 00:27:41,280 Speaker 1: acre lawn which I am turning into a meadow, mostly 419 00:27:41,320 --> 00:27:45,320 Speaker 1: by not mowing areas. To our joy, a big section 420 00:27:45,600 --> 00:27:48,000 Speaker 1: is all violets, and in the spring it is a 421 00:27:48,040 --> 00:27:51,119 Speaker 1: carpet of purple. Sadly, I have not been able to 422 00:27:51,119 --> 00:27:53,080 Speaker 1: get a good photo of it, so I am attaching 423 00:27:53,160 --> 00:27:57,119 Speaker 1: a photo of our two dogs, Maple the retriever and Martin, 424 00:27:57,240 --> 00:28:02,400 Speaker 1: the poodle. I am now looking for slightly recipes. Seems 425 00:28:02,480 --> 00:28:06,280 Speaker 1: mostly salads and cooked greens. M yep, yep ye that 426 00:28:06,400 --> 00:28:11,200 Speaker 1: is what I found as well. Cocktail Yeah sure sure, 427 00:28:12,280 --> 00:28:16,560 Speaker 1: but yeah, thank you. Uh for a pet photo as 428 00:28:16,600 --> 00:28:21,680 Speaker 1: always it is. It's really sweet, uh, Martin, the poodle 429 00:28:21,840 --> 00:28:26,720 Speaker 1: appears very majestic, if slightly distracted and or confused, which 430 00:28:26,760 --> 00:28:29,320 Speaker 1: I think is a pretty good description of most poodles. 431 00:28:30,320 --> 00:28:33,280 Speaker 1: And uh, and Maple, which is a great name for 432 00:28:33,320 --> 00:28:39,200 Speaker 1: a retriever, is doing the uh, the very serious I 433 00:28:39,200 --> 00:28:41,240 Speaker 1: am a hunting dog and I am behind grass and 434 00:28:41,280 --> 00:28:46,040 Speaker 1: you cannot see me kind of pose, which is very sweet. Yes, 435 00:28:46,200 --> 00:28:51,880 Speaker 1: it's very adorable. And this meadow in the background, it 436 00:28:51,920 --> 00:28:55,360 Speaker 1: looks beautiful. Oh yeah, yeah yeah. And kill your lawn 437 00:28:55,400 --> 00:28:55,840 Speaker 1: that's great. 438 00:28:55,920 --> 00:28:59,560 Speaker 3: Yeah, absolutely, mm hmmmm mmmm. 439 00:29:00,600 --> 00:29:04,160 Speaker 1: Garrett wrote, I really enjoyed your Sezon episode as I 440 00:29:04,200 --> 00:29:07,400 Speaker 1: am a craft beer enthusiast, home brewer and former craft 441 00:29:07,480 --> 00:29:11,560 Speaker 1: brewery sales representative. Like the commonly repeated but now debunked 442 00:29:11,600 --> 00:29:14,400 Speaker 1: IPA origin story, many a time have I heard the 443 00:29:14,400 --> 00:29:17,520 Speaker 1: tales of farmers using leftovers and brewing these beers for 444 00:29:17,560 --> 00:29:21,640 Speaker 1: seasonal farm hands, and probably have assisted in spreading this misinformation. 445 00:29:21,920 --> 00:29:24,760 Speaker 1: Shame on me. When I got into home brewing, I 446 00:29:24,800 --> 00:29:27,640 Speaker 1: did not have ways to control my fermentation temperatures, and 447 00:29:27,760 --> 00:29:30,240 Speaker 1: I was drawn to the allure of throwing whatever you 448 00:29:30,280 --> 00:29:32,920 Speaker 1: want in the mix. As these style guidelines accepted in 449 00:29:32,960 --> 00:29:35,600 Speaker 1: the US are broad. It was the first of my 450 00:29:35,680 --> 00:29:38,520 Speaker 1: beers that people ever asked for second servings of, and 451 00:29:38,760 --> 00:29:42,240 Speaker 1: over a couple years I developed a Jalipano Seyson that 452 00:29:42,360 --> 00:29:45,400 Speaker 1: became a favorite among friends, and eventually was commissioned to 453 00:29:45,480 --> 00:29:47,920 Speaker 1: brew batch for a wedding which had a taco bar. 454 00:29:48,000 --> 00:29:51,400 Speaker 1: Talk about a perfect pairing. I sold beer as a 455 00:29:51,440 --> 00:29:54,000 Speaker 1: supplier rep for a small craft brewery in Virginia for 456 00:29:54,040 --> 00:29:56,320 Speaker 1: a few years, and one of our core offerings has 457 00:29:56,360 --> 00:29:59,280 Speaker 1: been a Seeson since the early days of operation. It 458 00:29:59,280 --> 00:30:02,360 Speaker 1: has won t UK to Great American Beer Festival awards 459 00:30:02,360 --> 00:30:05,280 Speaker 1: and is quite popular with fans of the style. As 460 00:30:05,320 --> 00:30:07,520 Speaker 1: I began to work with beer buyers at restaurants, I 461 00:30:07,600 --> 00:30:10,240 Speaker 1: quickly found out Seyson has a bad reputation for not 462 00:30:10,360 --> 00:30:13,320 Speaker 1: selling well in our home area, and many people mockingly 463 00:30:13,360 --> 00:30:16,080 Speaker 1: referred to the style as stays on, as in it 464 00:30:16,160 --> 00:30:18,720 Speaker 1: stays in tap for way too long, taking up line 465 00:30:18,760 --> 00:30:22,440 Speaker 1: space where better selling beers could shine. This changed once 466 00:30:22,480 --> 00:30:24,880 Speaker 1: I crossed the border to sell beer in Washington, d C, 467 00:30:25,280 --> 00:30:28,440 Speaker 1: which has a vibrant restaurant and foody scene. Almost to 468 00:30:28,520 --> 00:30:31,560 Speaker 1: a person, chefs and buyers preferred the season over our 469 00:30:31,600 --> 00:30:34,680 Speaker 1: other options, where in Virginia it was the opposite, with 470 00:30:34,800 --> 00:30:38,080 Speaker 1: West Coast Style IPA being the top dog. It speaks 471 00:30:38,120 --> 00:30:39,880 Speaker 1: to the point you made in your episode about Seyson 472 00:30:40,040 --> 00:30:43,080 Speaker 1: being a great food pairing option. We tended to recommend 473 00:30:43,120 --> 00:30:46,320 Speaker 1: it for places with seafood or complex cheeses on their menus. 474 00:30:47,040 --> 00:30:50,080 Speaker 1: In closing, I urged you and your listeners to support Seyson. 475 00:30:50,320 --> 00:30:52,360 Speaker 1: It's a great style that has a wide range, and 476 00:30:52,400 --> 00:30:54,800 Speaker 1: it's really fun to play with finding your favorite pairings. 477 00:30:55,200 --> 00:30:57,840 Speaker 1: Cheers and thanks for all your amazing episodes to keep 478 00:30:57,840 --> 00:31:01,720 Speaker 1: me informed, entertained, and craving almost anything you talk about. 479 00:31:04,960 --> 00:31:10,280 Speaker 2: Check and check yes Saison's and finding my favorite pairing 480 00:31:10,280 --> 00:31:10,640 Speaker 2: with it. 481 00:31:11,000 --> 00:31:15,760 Speaker 1: Yeah, Oh I am I Yeah, I like I like that. 482 00:31:15,760 --> 00:31:17,560 Speaker 1: That week I went out and was like, okay, let's 483 00:31:17,560 --> 00:31:22,680 Speaker 1: find let's find some good ones. Yes, I'm pretty determined 484 00:31:22,680 --> 00:31:29,720 Speaker 1: to do like a cheese pairing. Okay, yeah, yeah, I'm 485 00:31:29,840 --> 00:31:33,640 Speaker 1: I'm bad at I'm bad at like drink pairings. But 486 00:31:33,640 --> 00:31:36,640 Speaker 1: but my cheese plate game is only increasing, my power 487 00:31:36,840 --> 00:31:42,720 Speaker 1: is only growing. My knee jerk reaction is nervousness at that. 488 00:31:43,000 --> 00:31:45,760 Speaker 1: But you're gonna get. 489 00:31:45,640 --> 00:31:49,120 Speaker 2: Too much cheese power, Lauren, it's gonna go to your head. 490 00:31:49,440 --> 00:31:51,600 Speaker 1: But I do love a cheese plate, so I also 491 00:31:52,480 --> 00:31:56,360 Speaker 1: what do I do here? Yeah? But yeah, but but 492 00:31:56,360 --> 00:31:59,040 Speaker 1: but think thank you? Oh and I and I love 493 00:31:59,760 --> 00:32:02,640 Speaker 1: it is I get so I get kind of anxious 494 00:32:02,680 --> 00:32:07,240 Speaker 1: about our beer episodes because home like like home brewers 495 00:32:07,280 --> 00:32:10,520 Speaker 1: and craft brewers are so passionate about what they do. 496 00:32:10,600 --> 00:32:12,440 Speaker 1: And I mean, I never want to pick anyone off. 497 00:32:12,440 --> 00:32:14,840 Speaker 1: That's not what I'm here for. But I'm like, oh, 498 00:32:14,840 --> 00:32:17,840 Speaker 1: I don't want to disappoint you. So so every every 499 00:32:17,880 --> 00:32:22,320 Speaker 1: time we hear back from someone that level of knowledge 500 00:32:22,320 --> 00:32:25,160 Speaker 1: and passion that they actually like to beer episode, I'm like, 501 00:32:25,320 --> 00:32:28,320 Speaker 1: think the kech that's really nice. That's really good to hear. 502 00:32:28,400 --> 00:32:33,640 Speaker 1: Thank you, absolutely, and it's so cool to hear these 503 00:32:33,680 --> 00:32:39,560 Speaker 1: differences that you saw. Yeah, areas also hearing about your 504 00:32:40,200 --> 00:32:41,160 Speaker 1: jalapino brew. 505 00:32:41,640 --> 00:32:42,800 Speaker 2: Yeah, taco bar. 506 00:32:42,960 --> 00:32:44,320 Speaker 1: That sounds depicious. 507 00:32:45,640 --> 00:32:48,000 Speaker 2: But we always love hearing from you listeners who have 508 00:32:48,120 --> 00:32:52,000 Speaker 2: this on the ground experience, oh yeah, as opposed to 509 00:32:52,040 --> 00:32:56,920 Speaker 2: our kind of research we're both making like typing, yeah, 510 00:32:57,080 --> 00:32:59,800 Speaker 2: like like academic and scare quotes kind of kind of 511 00:33:00,000 --> 00:33:04,120 Speaker 2: experience of things. Yes, So we really appreciate it yeah, 512 00:33:04,760 --> 00:33:07,040 Speaker 2: anyone who takes the time to write in, thank you, 513 00:33:07,320 --> 00:33:10,160 Speaker 2: Oh yes, yes, yes, and thanks to both of these 514 00:33:10,160 --> 00:33:12,880 Speaker 2: listeners for writing in. If you would like to write 515 00:33:12,920 --> 00:33:15,360 Speaker 2: to us, you can. Our email is hello at savorpod 516 00:33:15,400 --> 00:33:15,960 Speaker 2: dot com. 517 00:33:16,000 --> 00:33:18,320 Speaker 1: We're also on social media. You can find us on 518 00:33:18,400 --> 00:33:21,320 Speaker 1: Blue Sky and Instagram at saver pod and we do 519 00:33:21,440 --> 00:33:24,360 Speaker 1: hope to hear from you. Savor is production of iHeartRadio. 520 00:33:24,480 --> 00:33:27,720 Speaker 1: For more podcasts from iHeartRadio, you can visit the iHeartRadio app, 521 00:33:27,880 --> 00:33:30,720 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 522 00:33:31,040 --> 00:33:33,600 Speaker 1: Thanks as always to our super producers Dylan Fagan and 523 00:33:33,600 --> 00:33:36,000 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 524 00:33:36,000 --> 00:33:45,320 Speaker 1: that lots more good things are coming your way.