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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm Annie Rees and I'm Lauren Vogelbaum, and today we

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Speaker 1: have an episode for you about grout. Grew it? Uh, yes, yes,

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Speaker 1: because peek behind the curtains, listeners, this is a re record. Yeah,

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Speaker 1: just the intro. Because Okay, the word is spelled g

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Speaker 1: r u I T so it looks like it should

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Speaker 1: rhyme with fruit. And I have heard humans call it grout,

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Speaker 1: and a lot of the time the articles written about

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Speaker 1: it in these are modern times reference like I am grout,

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Speaker 1: but I think that the more technical, scholarly pronunciation for

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Speaker 1: it is grew it. Yes, and you discovered this after

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Speaker 1: the recording was done, wrapped up you know, a nice

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Speaker 1: little bowl, wipe your hands of it, and here we are. Um,

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Speaker 1: I blame Marvel. Actually, I want to say, uh, that's

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Speaker 1: I squarely pin the blame for this on Marvel, because

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Speaker 1: how are we supposed to resist all the grout jokes.

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Speaker 1: I think that's ridiculous to ask of us. I agree,

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Speaker 1: and I love grout. I love that we live in

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Speaker 1: a timeline where James Gunn made a movie about rocket

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Speaker 1: and groot and it's very popular like that is wild

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Speaker 1: to me. I'm like looking at like Tromeo and Juliet

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Speaker 1: and going like that guy you hired that guy? I

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Speaker 1: love him? But what Marvel? And then Rocket Raccoon and okay,

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Speaker 1: but anyway, UM, yeah, so so I agree it's Marvel's fault.

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Speaker 1: Totally willing to place the blame on them. Excellent. I'm

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Speaker 1: glad we're on the same page here. So uh just

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Speaker 1: know that uh we did. This is one of those

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Speaker 1: episodes where the pronunciation is going to shift UM based

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Speaker 1: on who and when the episode. Who's talking when in

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Speaker 1: the episode you're listening. But at least we're aware and

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Speaker 1: now you are aware learning process and speaking of UM

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Speaker 1: when you suggested this, So, so when are your listeners

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Speaker 1: right in? UM? I and Lauren we have this like

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Speaker 1: big suggestion, very messy suggestions box. It's a single it's

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Speaker 1: two boxes in an Excel sheet that's just gotten out

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Speaker 1: of hand. UM. So somebody suggested this a while back

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Speaker 1: and I had put it in to the spreadsheet and

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Speaker 1: I was like, Lauren, what what topics are we gonna do?

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Speaker 1: And she responded groot And I was like, immediately, what

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Speaker 1: is groot? You you said you're the one that put

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Speaker 1: it on the sheet. Oh, come to find out it's

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Speaker 1: a beer. It's a type of ale or or a

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Speaker 1: type of herbal blend that can be used to make

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Speaker 1: beers and ales. But so I guess drink responsibly. Yes.

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Speaker 1: As always with these episodes, um and uh. I do

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Speaker 1: want to put in here that because you're you're missing

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Speaker 1: the existential crisis. I had um in our previous introduction

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Speaker 1: to this because when I asked the question what is groot?

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Speaker 1: It feels deep, It feels like an existential question, and

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Speaker 1: it reminded me of a time a couple of years

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Speaker 1: back that I couldn't prove my existence to a bank.

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Speaker 1: She looked at me and she was laughing, and she

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Speaker 1: was like, are you sure you exist? Uh? And I

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Speaker 1: went like completely still and kind of looked in the distance,

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Speaker 1: like do I exist? She's just trying to make small talk. Yeah,

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Speaker 1: you're not expecting a banking operator to uh, to like

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Speaker 1: put you into this kind of personal crisis. Yes, but

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Speaker 1: I still think about it every now and then the

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Speaker 1: back of my brain at niggles WHI like, am I

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Speaker 1: grout are all group? Oh? Marvel damn it marvel uh

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Speaker 1: International grou It day is February one, So we missed

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Speaker 1: that one solidly, solidly missed it. I don't think we

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Speaker 1: could have missed it. We're like right at the point

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Speaker 1: of not having been able to miss it. More. That's

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Speaker 1: almost impressive. I think we should, you know, to give

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Speaker 1: a bat on the back. We might have messed out

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Speaker 1: the pronunciation, but we really really messed up getting their

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Speaker 1: national grew it day. Um. And you can see our

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Speaker 1: past viewer episodes we've done sour beers. We did one

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Speaker 1: specifically on an ashell brewing that whole scene. UM. I

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Speaker 1: p a s stout supporters Guinness specifically Martinson or Meritson,

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Speaker 1: which also has a fun pronunciation that we've never really

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Speaker 1: knelt down. I think that's it, but it's possible there more. Yeah, yeah,

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Speaker 1: we've we've talked about alcohol a number of times. Yes,

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Speaker 1: this is true and related things, related topics about But

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Speaker 1: I suppose this brings us to our question grew it

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Speaker 1: or group? What is it? Well? Uh? Group spelled most

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Speaker 1: often g r u I t um is a blend

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Speaker 1: of herbs or other plants used in beer brewing for

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Speaker 1: flavor and microbe control instead of hops, and the word

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Speaker 1: can also refer to the beers created with these herb blends,

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Speaker 1: or some people would call those a groot beer or

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Speaker 1: groot ale or or what have you. Um. These blends

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Speaker 1: used have historically and modern ly varied. Um. They're often

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Speaker 1: bitter or bitter ish. But a grout will lend more

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Speaker 1: herbal or vegetal or earthy or medicinal flavors to the

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Speaker 1: resulting beers than hops will. Um hops being flowers that

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Speaker 1: tend more towards the floral and citrus flavors on top

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Speaker 1: of bitterness, less of the herbal digital stuff in there.

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Speaker 1: Three ingredients I've seen talked about most often historically in

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Speaker 1: grout or yarrow, sweet gale or bog myrtle, um and

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Speaker 1: wild or marsh rosemary. Uh. Yurtal flowers apparently taste sort

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Speaker 1: of like camemel, The leaves are sort of like lemon

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Speaker 1: balmb bog myrtle is apparently kind of resinuouce and sweet

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Speaker 1: and wild rosemary is apparently like bay leaf, kind of

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Speaker 1: kind of heavy and herbal, but oh gosh um. In

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Speaker 1: doing this reading, I saw any number of plants, just

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Speaker 1: plants that can be put in here herb spices whatever

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Speaker 1: you want. Uh cinnamon nutmeg, caraway seed, wormwood, lavender, nettle, lemon,

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Speaker 1: balmb sage, fennel seed, dandelion, carrot tops, clover, ginger, orange peels,

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Speaker 1: lemon peels, honey, hiss up, spruce twigs, elderberries, bay leaves, annis, basil, juniper,

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Speaker 1: rose hips. That's not a complete list. This feels like

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Speaker 1: you're making a potion and I love it. Brewing is

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Speaker 1: totally like making a potion. Yes, I mean, just some

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Speaker 1: of these ingredients sounds so mystical to me just because

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Speaker 1: I haven't encountered them, so yeah, I love this. Yeah, yeah,

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Speaker 1: I haven't encountered a lot of these outside of um,

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Speaker 1: outside of perfumes, so so the concept is really interesting

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Speaker 1: to me. Um. And I really I really want to

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Speaker 1: try like nineteen different kinds of group now. Um. And

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Speaker 1: because right, the resulting drinks can can vary widely in

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Speaker 1: terms of flavor and color and alcohol content. Uh, it

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Speaker 1: can be really really uh specifically developed by the brewer. Yes,

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Speaker 1: kind of a hard category to pin down. Yeah. Um.

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Speaker 1: And speaking of what about the nutrition, drink responsibly that's it,

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Speaker 1: that's all. Um. It's hard to find numbers on this one,

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Speaker 1: but I guess we got one. Yeah yeah, um uh. So,

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Speaker 1: although grout is an ancient style of beer, it is

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Speaker 1: making a modern comeback. Um. As brewers explores some beer's

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Speaker 1: roots uh pun pun intended in terms of putting roots

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Speaker 1: in beer. Yeah. Um. On beer advocate dot com there

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Speaker 1: are three hundred and twenty five examples of grout style

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Speaker 1: beers from various breweries. Listeners. If you know when we've

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Speaker 1: got to try, let us know, because I'm very very

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Speaker 1: keen on trying some. Yes, um. And we do have

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Speaker 1: some history for you, oh my gosh, we do. Um.

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Speaker 1: But but first we've got a quick break for a

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Speaker 1: word from our sponsor, and we're back. Thank you sponsor, Yes,

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Speaker 1: thank you. So beer is old at least thousands and

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Speaker 1: thousands of years old, like nine thousand years or more.

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Speaker 1: Like we invented alcoholic beverages before we invented the wheel.

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Speaker 1: So yes, I mean not us personally, but humans of

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Speaker 1: course absolutely mm hmmm um. And to make beer, people

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Speaker 1: generally used whatever they had on hand, um, the ingredients

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Speaker 1: available to them wherever they were. Early humans recognized that

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Speaker 1: in order to drink this alcoholic beverage they loved on

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Speaker 1: the regular, they couldn't do the sweet root like that

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Speaker 1: was too much um. They needed bitter flavors prior to

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Speaker 1: the discovery of hops um and particularly it's used in beer.

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Speaker 1: In this case, all kinds of ingredients were used, like yes,

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Speaker 1: pierro and bog myrtle, which were I had to look

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Speaker 1: up what all of these things were. But herbs and

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Speaker 1: shrubs um were popular. In the early days. People used

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Speaker 1: all kinds of things like dandelion's broom, which is an herb, rosemary, stage, wormwood, nettles,

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Speaker 1: laurel berries, laser work, poppy, ground diving, wild carrot seeds, heather,

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Speaker 1: and so much more. And essentially they were making group

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Speaker 1: beers what we would think of now as groots. Several

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Speaker 1: specific styles coalesced based on ingredients available by region. Ancient

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Speaker 1: Egyptians used things like meadow, sweet olive, oil, dates, and

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Speaker 1: wild herbs for example. Uh. These groot ales were most

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Speaker 1: likely sweeter than what we might think of today and

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Speaker 1: with a lower alcohol content UM, and people typically drank

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Speaker 1: them soon after brewing. Yeah. Yeah, these were fresh ale

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Speaker 1: type or beer type. However, there were likely in addition

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Speaker 1: to that sweetness um some soursh notes in there um.

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Speaker 1: Because until the eighteen hundreds, when Louis pasteur studied east

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Speaker 1: fermentation and developed pasteurization. UM beers were made with wild

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Speaker 1: yeasts and bacteria that could add any number of tart

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Speaker 1: or funky flavors, and see our sour beer episode for

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Speaker 1: more on that. And some of the archaeological evidence of

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Speaker 1: ingredients used in these beers came from possilized poop found

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Speaker 1: at the bottom of all the dream that's great, it

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Speaker 1: is so great, so great. Um. The first known mention

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Speaker 1: of grout in the written record occurred sometime during the

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Speaker 1: nine hundreds to one thousand CE, in the description of

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Speaker 1: a gift from Emperor Otto the third to the St.

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Speaker 1: Martinis Church. Um. Okay. And it's sort of confusing though,

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Speaker 1: because it seems that in this context they may have

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Speaker 1: been referring to a specific ingredient they called grout that

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Speaker 1: was key in making grout beers. Uh and Lauren and

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Speaker 1: I were discussing this before. There's an excellent paper that

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Speaker 1: really deep died into the history of grouts UH called

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Speaker 1: in fact, the Rise and Fall of Grout Yes um,

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Speaker 1: and it was so well done UH, and it particularly

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Speaker 1: examined a lot of this confusion. But there's so much

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Speaker 1: discussion about taxes that we're going to get into Oh yeah, yeah.

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Speaker 1: I my poor brain was like, wait a minute, I

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Speaker 1: thought we were talking about beer. So yes, the sale

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Speaker 1: and distribution of this ingredient was called grouts wrecked um

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Speaker 1: and it basically this gave those empower the right to

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Speaker 1: dictate who could sell grout and who could brew this beer.

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Speaker 1: With the growth of organized towns and cities, brewers became specialized. Yeah.

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Speaker 1: This all developed from how beer was being brewed. Originally

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Speaker 1: it was mostly made by women on their family property.

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Speaker 1: But yeah, eventually it became more common for brewers to

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Speaker 1: operate out of a common community bakery slash brewery, and

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Speaker 1: then brewers guilds began forming. And this was all happening

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Speaker 1: alongside monasteries more formalized brewing programs around the same time.

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Speaker 1: And it basically, from what I understand, the nobility saw

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Speaker 1: these like increasingly non domestic brewing efforts and we're like, all,

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Speaker 1: we could be taxing this um or possibly brewing became

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Speaker 1: increasingly non domestic because of the expense of paying for

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Speaker 1: group wrecked So so I so it's a chicken or egg?

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Speaker 1: Is it? Is it? The Yeah? Yeah, taxes or brewers guilds,

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Speaker 1: which came first. I don't know, because right like someone

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Speaker 1: or a group of someone's who had group wrecked for

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Speaker 1: a particular area basically had a monopoly on group sales

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Speaker 1: and grout beer making in that area. Yes, Um, it's complicated. Complicated.

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Speaker 1: Rural areas restricted by the group wrecked could get beer

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Speaker 1: shipped from the nearest town and what are is were

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Speaker 1: technically covered by any given decree. Uh. Was the source

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Speaker 1: of apparently a lot of controversy, like like, because some

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Speaker 1: rural areas would be like, no, we're closer to this town,

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Speaker 1: and some towns would be like, oh no, you're closer

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Speaker 1: to us, and so you don't get your own you

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Speaker 1: have to buy our beer. Um, like enough controversy that

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Speaker 1: it was sometimes called beer creek, like the beer wars. Wow.

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Speaker 1: Stuff about taxes, I write, yep, I didn't think this

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Speaker 1: is what we were going to be learning about, But

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Speaker 1: here we are. Hum And the original intent wasn't a

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Speaker 1: mess with beer trade, but when city government's got involved,

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Speaker 1: it turned into an excise tax, and one that went

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Speaker 1: on to bring a lot of revenue for cities and towns. Eventually,

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Speaker 1: members of royalty could in state group trecked in townships

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Speaker 1: that had never had one, making it a royal right

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Speaker 1: and yes, apparently an interesting piece of medieval tax all

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Speaker 1: but I really could not wrap my hair. I think

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Speaker 1: that's okay, I don't understand modern tax law. That's true.

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Speaker 1: That is true. Um. Groot reck could also be at

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Speaker 1: least are sold, and as time went on, groot wrecked

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Speaker 1: became an excise tax on wine and beer at large.

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Speaker 1: In the thirteenth century, specific buildings that could brew and

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Speaker 1: sell group were called groot poison um or haizen I'm

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Speaker 1: not sure. Um. This is also when groot cooked in

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Speaker 1: large copper kettles became fairly common. Apparently a tax came

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Speaker 1: out of that as well, Um, like kettle group tax

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Speaker 1: okay es um. Medieval medical records from this period indicate

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Speaker 1: that a woman fell into a pot of boiling group

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Speaker 1: and died soon after. Oh no, oh no uh and yes,

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Speaker 1: word confusion. Throughout history, the word groot has been used

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Speaker 1: both for a beer at an unspecified probably shifting ingredients

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Speaker 1: or ingredients, perhaps like a spice blend um, and the

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Speaker 1: ingredient or ingredients called groot. That was the impetus for

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Speaker 1: group wrecked is unclear, but they must have thought it

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Speaker 1: was necessary for beer brewing at the time, or one

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Speaker 1: theory is that it actually referred to duck weed, something

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Speaker 1: brewers had to have removed to brew, so it was

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Speaker 1: like a tax to get that removed. Huh um. In

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Speaker 1: the fourteenth century, the word groot often referred to concentrated malt. Yeah,

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Speaker 1: so lots of word confusion on this one. Um. Interesting tidbit.

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Speaker 1: Also in the fourteenth century, the Dutch briefly believed that

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Speaker 1: hopped beer made min set and that ales were unmanly

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Speaker 1: only for ladies. This belief didn't last long. Now, Oh goodness,

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Speaker 1: I would like I would like to argue with you slightly,

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Speaker 1: because this was and like low key is illah belief. Um.

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Speaker 1: There are all kinds of folk medicine bits of lore

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Speaker 1: about hops um, because hops were used in traditional medicines

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Speaker 1: as a sedative and apparently at one point thought to

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Speaker 1: be a rare anti eprodsac and specifically fat development and

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Speaker 1: men has been said to be in the chest called

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Speaker 1: brewers droop um. And modernly we do know that hops

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Speaker 1: contain phytoestrogens, which are these compounds that are similar to

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Speaker 1: the human hormone estrogen, but which we don't really have

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Speaker 1: like definitive research into the workings of in the human body,

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Speaker 1: other than to say that like, as long as you're

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Speaker 1: consuming a moderate amount, you're you're going to be fine.

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Speaker 1: Um cere our Tofu episode for more on that. Also,

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Speaker 1: I want to put in here that like, drinking enough

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Speaker 1: of any kind of beer could result in fat development,

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Speaker 1: and that the Human Show does one of the areas

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Speaker 1: where fat develops. So I feel like blaming it on

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Speaker 1: the hops specifically is rather missing the point of the

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Speaker 1: glass of carbs that you're consuming. It's bops. Uh. Maybe

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Speaker 1: maybe maybe the specifics that you were talking about was

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Speaker 1: restricted to this like relatively, but myths about it still

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Speaker 1: are still out there for sure. Um again, this was

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Speaker 1: you never know where the research will take you. This

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Speaker 1: was interspersed in the tax paper about grout beer. I'm like, wait,

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Speaker 1: what are we talking about now? Okay, okay, And now

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Speaker 1: you listeners get to go on the ride with us

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Speaker 1: as well. At one time, grout was the go to

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Speaker 1: ale in medieval Europe. Recipes were often held by church

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Speaker 1: or civil officials, and some places even had grout masters,

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Speaker 1: and in locales with specific group blends, the grout wrecked

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Speaker 1: restricted what ingredients could go into group beers sold there um,

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Speaker 1: which sometimes meant the specific exclusion of this up and

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Speaker 1: comer hops right. This changed in fifteen sixteen with a

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Speaker 1: German beer purity law called ryan heitz kabat uh and

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Speaker 1: that was enacted that year declaring the only ingredients allowed

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Speaker 1: and beer were barley, hops and water. Yeast had yet

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Speaker 1: to be fully understood when it came to brewing, so

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Speaker 1: it would get added into this definition a few centuries later,

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Speaker 1: and this prohibited many ingredients that were key in group

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Speaker 1: in most places. There is at least one case study

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Speaker 1: of of Cologne, where the existing group laws were so

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Speaker 1: strong that it delayed the introduction of hops into the

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Speaker 1: local beers for like a hundred years. Oh wow, that's amazing.

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Speaker 1: Taxes love it, uh and yesh saffarate episode. But briefly,

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Speaker 1: humanity's knowledge of hops when it comes to beer brewing

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Speaker 1: goes back about a thousand years, while beer brewing itself

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Speaker 1: yes much older, um. And yet these days, in more

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Speaker 1: places than Germany, a beer must contain hops to qualify

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Speaker 1: as a beer if there's like a definition as we

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Speaker 1: just discussed in place, um, Germany began exporting hops for

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Speaker 1: brewing int century. The fact that they elongated the shelf

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Speaker 1: life of beer is one of the reasons brewers were

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Speaker 1: eager to use hops. Group brewers and lovers lamented on

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Speaker 1: the damage that hops did to grout. Here's the quote

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Speaker 1: from the time, hopped beer, which one usually drinks in

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Speaker 1: our country, has diminished and damaged our group so much.

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Speaker 1: No one of the reasons behind this law Puritans's wait

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Speaker 1: what Some of the ingredients and group were believed to

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Speaker 1: be afrod eas x yep and also highly intoxicating. A

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Speaker 1: few of the herbs were that were used may have

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Speaker 1: been chosen specifically for that reason, which were big no

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Speaker 1: goes in the books of Puritans, and yes also texas um.

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Speaker 1: This pretty much killed the commercial grout industry. By the

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Speaker 1: eighteenth century, beer made with hops was the norm, and

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Speaker 1: pretty much everything else went by the wayside, more religious stuff.

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Speaker 1: The Catholic Church held a monopoly over the brewing of

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Speaker 1: grout in Europe until the sixteenth century. I mean along

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Speaker 1: with along with pockets of officials and things, but they're

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Speaker 1: pretty highly involved where hops. The Church widely regarded hops

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Speaker 1: as an invasive species. Not only that, uh. In the

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Speaker 1: words of Wall Street Journal beer critic and author of

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Speaker 1: a Brewer's Tale The History of the World according to

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Speaker 1: Beer William Bosswick quote. One reason was that the twelfth

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Speaker 1: century German mystic and abbess killed Guard had pronounced that

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Speaker 1: hops were not very good for you, because they make

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Speaker 1: the soul of a man sad and weigh down his

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Speaker 1: inner organs. So if you were so, if you were

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Speaker 1: a Protestant brewer and wanted to thumb your nose at Catholicism,

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Speaker 1: you use hops instead of herbs. Yeah, and Martin Luther

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Speaker 1: was a big part of this. He was a big

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Speaker 1: fan of beer and wine. He believed it helped with

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Speaker 1: his constipation and difficulty sleeping. Yes, In some cities, group

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Speaker 1: beer production was reinstated after being halted in the fifteen

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Speaker 1: and sixteen hundreds after pregnant women and monks protested, claiming

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Speaker 1: it was a medicinally useful product. In fact, one of

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Speaker 1: the first known printed recipes for group beer was printed

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Speaker 1: in a medical text in fifteen eleven. It was widely

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Speaker 1: believed that there were many health benefits associated with drinking

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Speaker 1: group huh, yeah, huh. Indeed, skipping way ahead in the

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Speaker 1: ease with craft beer revival in places like the US

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Speaker 1: and UK, micro Brewery started reviving groot ales from a

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Speaker 1: Guardian article written by Mark Dredge. Molecular archaeology has made

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Speaker 1: it possible to reconstruct ancient brews, and ingredients like yarrow

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Speaker 1: and bog burtle are making a comeback. Beer may never

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Speaker 1: be the same again, ellipses. Yeah, So, like I said,

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Speaker 1: I've I really want to get my hands on some.

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Speaker 1: I'm excited that people are experimenting with Yeah. Oh always, always,

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Speaker 1: I mean after after, I mean, I'm I'm a big

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Speaker 1: fan of sour beers and I am so pleased that

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Speaker 1: the explosion of those has occurred. Um, and so I

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Speaker 1: want this to explode as well, so that I can.

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Speaker 1: I just want to drink stuff that tastes weird and

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Speaker 1: challenges my palate and does not go with any of

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Speaker 1: the food I'm eating. That's all I want to do.

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Speaker 1: That's all she wants. World, Why can't happen? I think

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Speaker 1: I'm hoping we'll get there. If if we can get some,

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Speaker 1: we should definitely our next D and D session. That

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Speaker 1: feels like a good D and D drink. Oh yeah,

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Speaker 1: that seems very thematic right for our vaguely Star Wars

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Speaker 1: related D and D campaign. Very vague, not obvious at all, No,

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Speaker 1: certainly not. Y'all understand the subtlety with which Annie works,

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Speaker 1: then I'm sure you can imagine. Subtle is my middle name.

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Speaker 1: As I come in, I was a shirt, a Star

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Speaker 1: Wars shirt specific to the session that we're doing. Uhh.

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Speaker 1: She named a character shen Anakins, y'all, that's the thing

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Speaker 1: that happened, she Anakins uh, and also snowby one. So

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Speaker 1: how how could I forget? Could you forget snowby one

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Speaker 1: who lives in a snowy mountain? I can only hope

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Speaker 1: that is a happy face palm. It's it's for sure

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Speaker 1: a groner. However, I mean, I was the one who

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Speaker 1: went out of my way to make my character ask

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Speaker 1: the name of those characters so that I could hear

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Speaker 1: whatever puns did come up. You succeeded because Shenanikin was

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Speaker 1: not necessarily going to come up, but you did anyway. Anyway,

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Speaker 1: that is what we have to say about group. For now.

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Speaker 1: It is uh and we do have some listener mail

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Speaker 1: for you. We do, but first we have one more

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Speaker 1: break for word from our sponsor, and we're back. Thank

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Speaker 1: you sponsor, Yes, thank you, and we're back with that.

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Speaker 1: When that one went quickly, I was like, how does

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Speaker 1: I am groude? Oh? Oh, well, I see you and

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Speaker 1: I was doing the Yeah that was. I don't know

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Speaker 1: how you couldn't pick up on what I was. Is

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Speaker 1: that subtlety? That's what it is, um Joe wrote, I'm

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Speaker 1: Filipino and I just had to share the adobo episode

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Speaker 1: with my family. Their version uses chicken drumsticks and thighs,

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Speaker 1: soy sauce, and vinegar and is usually on the stui side.

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Speaker 1: Sometimes we'll even put potatoes in it. But that isn't

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Speaker 1: the Adobo I wanted to tell you about. This version

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Speaker 1: is called Adobo Austin salted Adobo. Here's the Adobo Austin recipe.

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Speaker 1: Please note that my dad is very much part of

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Speaker 1: the I don't as your school of cooking. So much

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Speaker 1: of this is done to taste by a good fatty

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Speaker 1: hunk of pork butt and cut it into two inch chunks,

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Speaker 1: place them in a pot, and just barely cover the

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Speaker 1: pieces with water. Salt the water. Dad says it should

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Speaker 1: probably be as salty as the sea, and bring it

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Speaker 1: to you a boil. Once it's boiling, tastes the broth

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Speaker 1: to see if the salt level is to your liking.

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Speaker 1: The more salt, the better it will preserve. While the

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Speaker 1: pork is boiling, prepare your garlic, remove the skins from

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Speaker 1: however many garlic clothes you like. Dad usually goes with

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Speaker 1: a head of garlic at minimal check to see if

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Speaker 1: the pork is finished. He pinches it between his fingers

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00:28:38,360 --> 00:28:41,240
Speaker 1: to see if it's soft but not falling apart. Once

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00:28:41,240 --> 00:28:44,080
Speaker 1: it reaches that state, remove most of the remaining water

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Speaker 1: and let the fat render out, and began to fry

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00:28:46,640 --> 00:28:50,000
Speaker 1: the pork, only adding more oil if necessary. Add the

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Speaker 1: garlic when the pork turns like gold, and continue stirring

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Speaker 1: and frying until the garlic clothes are crispy and the

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00:28:55,760 --> 00:28:58,720
Speaker 1: pork is dark brown and crispy as well. Serve with

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Speaker 1: lots of rice and pickled vegetables on the side. My

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00:29:01,600 --> 00:29:04,680
Speaker 1: dad claims adobo as in is most likely local to

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Speaker 1: my family's home province of be Cold, since he's never

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Speaker 1: seen it prepared by non Vicolano's. According to my great grandmother,

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Speaker 1: this method of cooking was critical during World War Two.

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Speaker 1: When a hog was butchered, they could cook the choice

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Speaker 1: fatty parts of the pig this way, and it would

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Speaker 1: preserve four months even at room temperature thanks to the

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Speaker 1: fat and the salt. If they had to move around,

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Speaker 1: it traveled well in the claypot it was cooked in. Again,

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Speaker 1: no refrigeration required, and all you'd have to do is

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Speaker 1: cook some rice and reheat. Only what was needed For

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Speaker 1: those screaming about the amounts of fat and salt in

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Speaker 1: this recipe. First of all, it's all in the name

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Speaker 1: of preservation. A second, it's offset by all the garlic.

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Speaker 1: Garlic is good for the heart, right right, both important things.

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Speaker 1: Yes uh again, and I've been loving all these recipes.

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Speaker 1: I've been trying them, so thank you. Thank you for

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00:29:57,920 --> 00:30:00,480
Speaker 1: taking the time to send these two us. We really

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00:30:00,520 --> 00:30:06,479
Speaker 1: appreciate getting them so much. Heck uh. A fellow, Lauren wrote,

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Speaker 1: I have been listening for quite a while now, but

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00:30:08,760 --> 00:30:11,560
Speaker 1: this is my first time writing in. Recently, my mom

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Speaker 1: and I went to all the local Mexican supermarkets in

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Speaker 1: our town in Wisconsin. I had recently listened to the

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Speaker 1: Boba te episode, and while we were browsing the stores,

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00:30:19,680 --> 00:30:23,040
Speaker 1: I saw these cans of bubble tea. I audibly gasped

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Speaker 1: and said, Mom, I need to send this to Annie

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Speaker 1: and Lauren were named twins, by the way. She then said, who,

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Speaker 1: I've told her countless amounts of very important facts that

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Speaker 1: I've learned from the show, and yet she never can

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00:30:34,200 --> 00:30:37,240
Speaker 1: remember the name of the show or the hosts alas

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00:30:37,400 --> 00:30:41,440
Speaker 1: the Trials of Motherhood. Anyway, I don't have much experience

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Speaker 1: with bobote as I have an odd fear of choking

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00:30:43,960 --> 00:30:47,080
Speaker 1: on the boba balls. However, the concept of boboite in

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00:30:47,120 --> 00:30:49,960
Speaker 1: a can seemed like something you guys would be interested

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Speaker 1: or horrified to see. Something about it seems wrong, but

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Speaker 1: maybe it's just me interesting. Uh, I will say. When

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00:31:00,600 --> 00:31:03,360
Speaker 1: I was in China, Uh, there there's a lot of

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00:31:03,400 --> 00:31:06,800
Speaker 1: canned tease. Um. Yeah, yeah, and there was one I

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00:31:06,920 --> 00:31:08,640
Speaker 1: loved and I've been trying to find it here. I

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00:31:08,680 --> 00:31:11,479
Speaker 1: know it must exist, it must be available for me

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00:31:11,520 --> 00:31:13,080
Speaker 1: to get, but I don't know the name of it.

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00:31:13,120 --> 00:31:15,920
Speaker 1: I just know it was in this like red ridged

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00:31:16,040 --> 00:31:19,120
Speaker 1: can with yellow writing, and I think I've seen it around.

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Speaker 1: Um now, bubble t yes is slightly different, right, yeah,

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Speaker 1: because I feel like the tapioca would just like kind

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Speaker 1: of like continue sing in size until it's just a

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Speaker 1: can of tapioca and it makes in a chart terrifying,

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Speaker 1: but no, that is fascinating. That's right. I'd be willing

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00:31:44,880 --> 00:31:46,760
Speaker 1: to try it. I'd be willing to try it. I

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00:31:46,960 --> 00:31:50,000
Speaker 1: have some concerns, but open open to it. M hm

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00:31:50,600 --> 00:31:53,920
Speaker 1: yes um. Thanks to both of those listeners so much

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00:31:53,920 --> 00:31:55,640
Speaker 1: for writing in. If you would like to try to us,

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00:31:55,840 --> 00:31:58,440
Speaker 1: you can. Our email is hello at savorpod dot com.

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00:31:58,760 --> 00:32:01,880
Speaker 1: We're also on social media. You can find us on Twitter, Facebook,

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00:32:01,920 --> 00:32:04,440
Speaker 1: and Instagram at saver pod, and we do hope to

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00:32:04,480 --> 00:32:07,000
Speaker 1: hear from you. Saver is production of I Heart Radio.

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00:32:07,160 --> 00:32:09,200
Speaker 1: For more podcasts for my heart Radio, you can visit

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00:32:09,280 --> 00:32:11,960
Speaker 1: the I heart Radio app, Apple Podcasts, or wherever you

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00:32:12,000 --> 00:32:14,520
Speaker 1: listen to your favorite shows. Thanks as always to our

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00:32:14,560 --> 00:32:17,200
Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you

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00:32:17,200 --> 00:32:19,000
Speaker 1: for listening, and we hope that lots more good things

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00:32:19,000 --> 00:32:27,640
Speaker 1: are coming your way