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Speaker 1: Hello, and welcome to food Stuff. I'm Anny Reeves and

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Speaker 1: I'm Lauren vocal Bum and today to make it up

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Speaker 1: to you for doing a whole episode about bacon and

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Speaker 1: corn beef. Oh yeah, like kind of rud in row.

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Speaker 1: We're talking about a about a vegetarian protein source. We are,

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Speaker 1: and it is a really fun one. It was a

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Speaker 1: fun one to research. Oh absolutely, I'm super excited about it. Yeah,

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Speaker 1: it's Tempe, Tempe, Tempa. I've always said Tempa because that's

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Speaker 1: what it looks like to me, but apparently it's pronounced Tempe. Yes,

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Speaker 1: I believe that is true. And there's I've been trying.

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Speaker 1: I've been campaigning for a tiny Tempa Tempe joke, but

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Speaker 1: I don't think anyone will get it. For those two

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Speaker 1: people out there that did, I feel you, we're on

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Speaker 1: the same page, all right. So Tempe what is it?

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Speaker 1: It is very fun to explain. It's sort of a

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Speaker 1: patty made up of cooked and partially fermented soybeans. Timpe

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Speaker 1: can be used in a more general sense, referring to

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Speaker 1: a wide range of mold fermented foods. That is a

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Speaker 1: fantastic phrase, but for the most part it's used to

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Speaker 1: refer to soy Tempei in the United States. Many brands

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Speaker 1: that sell Tempe add other lagoons or grains or seeds

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Speaker 1: in with the soy, like barley, black beans, or sesame

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Speaker 1: seeds to add to add to the texture and flavor

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Speaker 1: rights taste wise, it's kind of nutty and earthy, mushroomy.

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Speaker 1: It's got some texture to it, and it's good and

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Speaker 1: sandwiches and stir fries. Yeah, so I Tempe is sort

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Speaker 1: of like a chewy, sprinky, soft burger patty. The soybeans

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Speaker 1: in it our whole or had really and bound together

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Speaker 1: with kind of softer stuff raw. It looks sort of

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Speaker 1: like nougat with nuts, or I guess like a slab

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Speaker 1: of really dense mac and cheese. Yeah. Tempe has a

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Speaker 1: stronger savory flavor than Tofu does, and tastes a little

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Speaker 1: bit less greeny or beanie than most tofu. It's actually

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Speaker 1: my favorite meat substitute. Oh. I was just about to

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Speaker 1: ask if you like Yeah, if you're going for a

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Speaker 1: vaguely meaty texture, maybe it's just tied with satan, which

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Speaker 1: is a wheat product and a whole other episode. Oh

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Speaker 1: my goodness, yes, are you? Are you a Tempe fan?

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Speaker 1: I've only had it a couple of times, and after

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Speaker 1: doing the research on this, I want to rectify that

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Speaker 1: I did like it every time I had it. Yeah. Yeah,

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Speaker 1: There's there's a lot of different ways you can cook it.

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Speaker 1: It can it can be boiled or fried. After you

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Speaker 1: get past fried, why why are you doing anything else

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Speaker 1: with it? Yeah, crumbled into soups or stews. Yeah. I

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Speaker 1: went to this dinner in Chicago and it was an

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Speaker 1: all vegetarian vegan. It was an all vegan dino and

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Speaker 1: I've been trying to remember the name of it forever,

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Speaker 1: So if any listeners know, it was near Fisherman's Warf

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Speaker 1: That's San Francisco. That that big place with the with

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Speaker 1: the ferrest wee or I've never hung out in Chicago, Okay,

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Speaker 1: well they have a big doc thing and it was

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Speaker 1: near there and it was a vegan restaurant and I

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Speaker 1: had Tim pay for the first time, and I remember

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Speaker 1: really enjoying it. Anyway, listeners, please write in if you

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Speaker 1: know what place I'm talking back to Tempe in our

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Speaker 1: episode and not random remembrances of any Tempe originates in Indonesia.

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Speaker 1: The name itself is Indonesian and is especially popular on

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Speaker 1: Java beginning in at least eighteen seventy five. The Indonesian

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Speaker 1: spelling of Tempe usually involved an accent on the final

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Speaker 1: E and no H, but when Malaysia and Indonesia modernized

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Speaker 1: their languages to make them more similar in nineteen seventy two,

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Speaker 1: the accent was dropped to make sure they didn't pronounce

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Speaker 1: it like temp. European and English languages added the H

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Speaker 1: on the end. The spelling shows up way earlier in

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Speaker 1: Germany in the first written English spelling didn't appear until

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Speaker 1: nineteen fifty. And if we're talking about health, Tempe is

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Speaker 1: a popular vegetarian and vegan food, particularly as a meat substitute.

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Speaker 1: A three ounce serving boast sixteen grams of protein. For comparison,

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Speaker 1: the same amount of steak only has ten more grams

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Speaker 1: than that. It's fairly high in calcium and iron, and

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Speaker 1: has zero cholesterol. It is similar to tofu but less processed.

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Speaker 1: It's not particularly low in fat, but it's got some

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Speaker 1: of those good omega three's and omega sixes that you want,

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Speaker 1: and along with the protein, it's fat content will help

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Speaker 1: fill you up and keep you going. M hmmmm. The

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Speaker 1: fermentation process that tempe undergoes increases the amount of easily

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Speaker 1: bioavailable vitamins and minerals in the soy or whatever else

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Speaker 1: the tempe is made of, meaning that you will get

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Speaker 1: more out of those based ingredients once they're fermented and

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Speaker 1: therefore partially broken down already, than you would get if

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Speaker 1: they had not been fermented. So that's nifty. That is nifty.

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Speaker 1: What else is nifty? Is I remember the name of

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Speaker 1: the Chicago thing. It's Navy Pier. I don't remember the restaurant,

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Speaker 1: but I remember it's not Fisherman's. Is Navy Pier. So

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Speaker 1: don't yell at me about that, okay? Perfect study out

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Speaker 1: of the University of Alabama suggested that soy proteins may

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Speaker 1: have anti inflammatory properties and possibly even anti tumor effects,

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Speaker 1: as long as you don't go overboard, and of course,

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Speaker 1: as always on this show, more science needs to be done. Yeah,

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Speaker 1: for a little bit more about the health of soy

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Speaker 1: products in general. You can see our Tofu episode. I

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Speaker 1: do a pretty big breakdown of of all of that,

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Speaker 1: and the answer is essentially, don't be too afraid of it,

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Speaker 1: but don't eat it maybe every meal? Yeah, maybe? Yeah.

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Speaker 1: Bodies are conflicts or more science needs to be done. Absolutely,

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Speaker 1: But now let's run some numbers. Numbers, um, y'all. As

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Speaker 1: it turns out, the tempay industry is holding its cards

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Speaker 1: real close to its chest. Without spending four grand on

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Speaker 1: a detailed market report, I can tell you that consumption

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Speaker 1: of plant based foods meant to replace meat based foods

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Speaker 1: is on the rise in the United States as sales

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Speaker 1: of Tofu and Tempa together we're worth about million dollars

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Speaker 1: and expected to increase and and are reported in that one.

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Speaker 1: Mr Hendoko, the manager of a Tempe producing co op

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Speaker 1: village in West Jakarta, expected that and I quote, with

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Speaker 1: government support and media promotion, in twenty years time, Tempe

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Speaker 1: will conquer the world. Huh. I don't like that, I do. Yeah,

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Speaker 1: good for you, Tempe. And now it's time to talk

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Speaker 1: about mold. Wait what Yeah, aren't we talking about mold?

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Speaker 1: Oh yeah, we're talking about mold. We are. But first

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Speaker 1: we're going to pause for a quick break for a

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

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Speaker 1: as we mentioned, this is a mold modified fermented product.

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Speaker 1: Take it away, Lauren. Yes, she's so excited. Ah, so

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Speaker 1: is this the first time we've gone in depth on mold.

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Speaker 1: I I mean we we we covered fungus during our

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Speaker 1: episode on mushrooms, and this is sort of an offshoot

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Speaker 1: of that, which is sort of a fungus fun I

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Speaker 1: am so excited it is. And we did get to

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Speaker 1: try that mold. Remember when we did that, right, absolutely, Yeah,

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Speaker 1: one of the mold culture starters out at Homon and Finch.

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Speaker 1: Thank you. With that pot is combined, we can remember

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Speaker 1: the name of one of these restaurants we're talking about. Okay,

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Speaker 1: So the easiest way to explain how the mold and

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Speaker 1: tempe works is by explaining how you go about making tempe.

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Speaker 1: And I'm going to roll with the example of soy

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Speaker 1: tempe for simplicities sake here. So okay, you start with

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Speaker 1: soybeans raw or dried, though if they're dried, you have

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Speaker 1: to soak them first to make sure that they are

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Speaker 1: soft enough to dhole, because you've got to get rid

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Speaker 1: of that tough seed coat or hull to make the

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Speaker 1: nutritious bits of the beans available for the fungus to eat. Beans.

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Speaker 1: You cook the hold beans until they're all dente, then

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Speaker 1: cool to room temperature, and then you're ready to grow

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Speaker 1: some tasty, tasty mold. The same way that you would

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Speaker 1: add a starter culture to milk to make yogurt, or

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Speaker 1: two dough to make sour dough bread, or to plant

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Speaker 1: juice to make beer or wine. You add a starter

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Speaker 1: culture to soybeans to make tempe. You're looking for the

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Speaker 1: microorganisms to develop the flavors and textures that you want

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Speaker 1: in the finished product. The starter culture might be a

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Speaker 1: dried mix that you've bought, or it might be a

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Speaker 1: little bit of your last batch of tempe. Again, the

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Speaker 1: same as in sour dough production. Additional microbes like yeasts

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Speaker 1: or lactic acid bacteria are often a part of the

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Speaker 1: starter culture for tempe, but let's concentrate on the mold

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Speaker 1: for right now. Let's two specific types of mold fungus

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Speaker 1: are usually used to make tempe. Both in the Ryzopus

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Speaker 1: genus are only goosporus and are a rise a rise

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Speaker 1: a pus. By the way, we were talking about this

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Speaker 1: before we started, and our are amazing engineer for the day,

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Speaker 1: Tyler Klang pointed out that it sounds like a character

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Speaker 1: from ThunderCats. It does, and it does, and also going

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Speaker 1: to be a character in the upcoming the dunker script.

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Speaker 1: And if you've forgotten what the dunker is, we haven't.

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Speaker 1: Oh no, no, never forget the dunker. Okay, So Rise

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Speaker 1: Rispus mold. As it turns out, these types of mold

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Speaker 1: are really useful in food production for a few different reasons. First,

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Speaker 1: they break down some plant cells so that they can

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Speaker 1: eat the nutrients within, which also happens to make those

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Speaker 1: nutrients more available for us to digest. Second, their poop

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Speaker 1: is just hella tasty and nutritious. They naturally excrete some

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Speaker 1: compounds that we humans registers flavor, and some that our

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Speaker 1: bodies can use to feed our own cells. Mold poop,

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Speaker 1: mold poop a new bingo bingo card entry. Perhaps I

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Speaker 1: hope we could of talking more about mold poop. I know, right, Oh,

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Speaker 1: I think we will. Third, they don't want too much

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Speaker 1: competition from other microorganisms, so they can produce antifungal and

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Speaker 1: antibacterial compounds, which helps keep harmful microbes out of your

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Speaker 1: finished food product. So just like high fives all around,

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Speaker 1: Rise of Puss, Yeah we do. So you add your

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Speaker 1: starter culture to your cooked soybeans, then create an environment

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Speaker 1: for the microbes to do their work in a controlled way.

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Speaker 1: That's going to be a mostly sealed container, like a

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Speaker 1: zip block bag with a few holes poked in it,

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Speaker 1: or tightly wrapped banana leaves if you're going traditional. That

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Speaker 1: keeps the humidity up and prevents too many free flowing

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Speaker 1: microbes from getting in there. And rise of puss likes

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Speaker 1: to grow between about eighty five and ninety degrees fahrenheit

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Speaker 1: that's about two celsius, so you'll want to keep the

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Speaker 1: temperature consistently in that range. The rise of puss will

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Speaker 1: grow on the soybeans, feeding off of them and producing

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Speaker 1: shoots or fungal filaments or the micellium. If you listened

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Speaker 1: to our episode on mushrooms. In fungus, the mycelium is

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Speaker 1: sort of the vegetative or root system of the organism.

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Speaker 1: In mushrooms, it's what spreads out underground, which the mushrooms

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Speaker 1: then shoot up from. But in your tempe, it just

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Speaker 1: covers and binds the soybeans together. Over the course of

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Speaker 1: a day or two, your soybeans will be completely covered

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Speaker 1: by the mycelium and firmly bound together into a cake,

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Speaker 1: and then it's it's ready to eat or to cook

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Speaker 1: and eat if you would like, because it can be

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Speaker 1: a little bit better when it's raw. So uh yeah,

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Speaker 1: tempe tastes sort of mushroom me because it's partially a

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Speaker 1: fungus makes sense, which might sound a little bit gross,

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Speaker 1: but it's really so cool. You're you're creating proto mushroom

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Speaker 1: to eat along with your soybeans. Yeah, that's pretty pretty rad.

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Speaker 1: And also it looks cool. It looks so cool. Yeah,

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Speaker 1: and there are recipes online if you would like to

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Speaker 1: try to do this yourself. The kitchen has a really

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Speaker 1: thorough one that I'll try to remember to link somewhere

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Speaker 1: on social Ah y'all. I I get so excited about fermentation.

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Speaker 1: And what always gets me about fermented products is that

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Speaker 1: humans noticed that they happen and that the results are

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Speaker 1: tasty without having any idea why, and then spent years

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Speaker 1: and probably centuries and probably millennia unwittingly, but like really

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Speaker 1: effectively developing and farming these colonies of microorganisms too to

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Speaker 1: make their product safer and tastier. And now science can

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Speaker 1: tell us more or less how it works, and it's

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Speaker 1: only even more badass. Yeah, it's beautiful. It is. Thank you,

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Speaker 1: mold poop. Thank you mold poop. Um. Well, let's talk

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Speaker 1: about the history of this mold poop. Yeah, but first

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Speaker 1: let's take one more quick break for a word from

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

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Speaker 1: So the history on Tempe is difficult to pin down,

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Speaker 1: and there isn't a lot easily available research on it

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Speaker 1: in English, at least from what I could ascertain from

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Speaker 1: from from what I've read, a lot of the ancient

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Speaker 1: stuff has kind of been lost to the ages, because

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Speaker 1: it's certainly not that that the people making it weren't

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Speaker 1: writing about stuff. They just weren't writing about their food

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Speaker 1: that much, right, But food historians think it originated on

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Speaker 1: Java in Indonesia around eight hundred, but it could be

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Speaker 1: up to one thousand years older. Once I read it's

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Speaker 1: even two thousand years older. Yeah, that's fairly large range.

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Speaker 1: The first written mentioned from the region day expect to

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Speaker 1: eighteen fifteen C. However, this mentioned is describing allegedly accurately

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Speaker 1: the period from sixteen thirteen to sixteen forty five. Yeah,

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Speaker 1: it's really the large range of possibility, it really is.

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Speaker 1: I was kind of staring dumbfounded at my computer. What

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Speaker 1: the reason food historians believe it may go back way.

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Speaker 1: Further is that it has it's so widespread on the

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Speaker 1: island of Java. Even the most remote areas have several varieties,

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Speaker 1: and it's such an important element of local cuisine. Forty

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Speaker 1: one thousand shops were using up to seventeen indigenous seeds

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Speaker 1: and press cakes by the nineteen seventies. For instance, Yeah,

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Speaker 1: written records of soybeans in Indonesia go back to seventeen

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Speaker 1: forty seven s, but soybeans probably were introduced with the

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Speaker 1: opening of trade routes to China in one thousand CE.

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Speaker 1: Around that time, the Chinese were using mold to make

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Speaker 1: their soy sauce in a similar method to the one

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Speaker 1: used to make ten pay. It could be that the

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Speaker 1: Chinese brought over this process and it evolved in Indonesia

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Speaker 1: from there. There's so many possibilities. Originally, tempe was most

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Speaker 1: likely made using high protein cake by products of the

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Speaker 1: oil pressing process for things like peanuts or coconuts, and

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Speaker 1: also the soy pulp left behind when making soy products

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Speaker 1: like tofu and various other agricultural by products that otherwise

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Speaker 1: would go to feeding livestock or to waste. An article

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Speaker 1: in Ninete described the process of making tempe pretty thoroughly.

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Speaker 1: Soybeans were parboiled, soaked for a couple of days, and

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Speaker 1: water steamed and spread out on bamboo trays and covered

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Speaker 1: with banana leaves. Once that time had passed, some of

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Speaker 1: the leftover mold residue from the previous batch was mixed

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Speaker 1: in and the banana leaves were loosely replaced. The author

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Speaker 1: noted that during fermentation the temperature increased anywhere from ten

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Speaker 1: to twelve degrees celsius. After some remolding a little more weighting,

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Speaker 1: the tempe was sliced and ready for the selling. About

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Speaker 1: tempey made with coconut press cake, it's sort of notorious

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Speaker 1: for sometimes going toxic and causing food poisoning and or death.

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Speaker 1: Oh yeah. The first written case of this was reported

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Speaker 1: in eighteen ninety five by the Dutch, but the local

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Speaker 1: said it had been around since they started making tempey

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Speaker 1: with coconut press cake. During times of economic hardships, these

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Speaker 1: cases would increase since people would attempt to make their

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Speaker 1: own tempay with coconut at home. Ten to twelve cases

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Speaker 1: a year reported during Indonesia's economic depression from nineteen thirty

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Speaker 1: one to nineteen thirty seven. Local legend was the angry

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Speaker 1: spirit or goddess of the Indian Ocean was behind it.

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Speaker 1: In the years from nineteen thirties three to nineteen thirty eight,

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Speaker 1: nine studies were published about the poisonings and the bacterium

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Speaker 1: they discovered was causing it. And I read them and

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Speaker 1: it was interesting, but also my brain was like, nope,

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Speaker 1: this this is a lot more in depth than I

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Speaker 1: was intending. A couple of studies published in the early

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Speaker 1: nineteen tens and twenties found that the protein in Timpei

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Speaker 1: was high quality, a good compliment to rice, and that

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Speaker 1: Tempe had a good amount of vitamins A, B one

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Speaker 1: and B twelve. Previous to that and after really not

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Speaker 1: much scientific evaluation of Tempei took place because it was

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Speaker 1: seen as an inferior food stuff for the poor. The

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Speaker 1: sentiment lasted even after Indonesia secured their independence, with the

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Speaker 1: president of the country from nineteen forty five to nineteen

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Speaker 1: sixty seven making statements like don't be a Tempe nation

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Speaker 1: or don't be a temp A scientists. During World War Two,

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Speaker 1: Indonesia and many surrounding countries fell under Japanese control and

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Speaker 1: Tempei became a vital food source for both the indigenous

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Speaker 1: population and prisoners of war, despite a lot of the

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Speaker 1: native starter cultures being lost in the war. I know

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Speaker 1: a written account from a prisoner of war credits Tempe

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Speaker 1: for preventing many deaths. The fermentation of the soybeans made

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Speaker 1: them more easily digestible for the sick prisoners of war

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Speaker 1: as well. After a long violent conflict with the Dutch,

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Speaker 1: Indonesian independence was recognized in nineteen forty nine. Some survivors

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Speaker 1: during and after the war chose to immigrate all around

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Speaker 1: the world, bringing Tempei with them. Tempey wasn't commercially produced

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Speaker 1: in Europe until sometime between nineteen forty six and nineteen

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Speaker 1: fifty nine. Eighteen tempe producing companies were operating out of

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Speaker 1: Europe by four and if you're like me, that's that's

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Speaker 1: very recent. I was kind of surprised. Yeah. In the US,

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Speaker 1: the first written mention of tempey appeared in nineteen forty six,

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Speaker 1: and Indonesian immigrants in the US produced the first commercially

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Speaker 1: available tempai in nineteen sixty one. Starting in the nineteen sixties,

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Speaker 1: the USDA and Cornell University started doing research on Tempe,

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Speaker 1: which ignited timpey scientific interests in Indonesia, inspiring headlines and

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Speaker 1: Indonesian newspapers like Tempe steps up to a higher throne.

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Speaker 1: These studies suggested that rise of push they go sporus

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Speaker 1: may be effective against the bacteria behind staff and other

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Speaker 1: gram positive bacteria. Here's my favorite finding, though. A study

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Speaker 1: out of Berkeley in nineteen seventy one concluded that despite

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Speaker 1: being made from beings, Tempei did not cause flatulence. That's right,

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Speaker 1: what's that kids saying? Beings beings a musical fruit. The

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Speaker 1: more you eat, the more you tube. Kids know it.

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Speaker 1: But not Tempe. Yeah, the molds already eaten all of

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Speaker 1: the flatulens causing compounds. Thank you, mold, Thank you. From

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Speaker 1: nine eighty four, the number of American facilities producing Tempe

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Speaker 1: went from thirteen to fifty three. Yeah. In nineteen sixty one,

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Speaker 1: only the second scientific look at Tempe out of Indonesia

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Speaker 1: came with this quote. The time will come when Indonesians

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Speaker 1: will be proud of their Tempe in the same way

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Speaker 1: as the Japanese are proud of their sake, the French

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Speaker 1: people of their wine, Italians of their macaroni, Indians of

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Speaker 1: their curry. The Russians of their caviare the Dutch of

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Speaker 1: their cheese. Yeah. In part thanks to the efforts of

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Speaker 1: the studies author a search for ways to improve traditional

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Speaker 1: tempe starters in Indonesia began in the sixties. As we

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Speaker 1: touched on the TOFI episode, the US started exporting a

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Speaker 1: ton or one fifty six hundred thousand tons in nineteen

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Speaker 1: seventy six, and about double that by three of soybeans

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Speaker 1: to Indonesia. Before that, tempe had been traditionally made out

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Speaker 1: of domestically grown soybeans, which were more resistant to going

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Speaker 1: rancid than the US variety, and they were larger. Well.

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Speaker 1: The U s labriety was larger, cheaper, and cleaner. Still,

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Speaker 1: sixty of imported US soybeans went to making Tempei and Indonesia.

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Speaker 1: Behind the manufacturing of tempe were forty one thousand, two

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Speaker 1: hundred and one producers, a good portion of them small

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Speaker 1: and family run. The tempe industry employed one twenty thousand

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Speaker 1: people and amounted to a retail value at the time

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Speaker 1: of eight five million dollars. From nineteen fifty one to

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Speaker 1: nineteen seventy six, seven thousand, two sixteen cases of poisoning

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Speaker 1: from coconut Tempei were reported in eighties, six deaths. In

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Speaker 1: nineteen seventy six, a reader's research project sent sixty people

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Speaker 1: throughout the U s a kit to grown their own

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Speaker 1: Tempei with a questionnaire for feedback, and the feedback was

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Speaker 1: almost universally positive. Prevention Magazine published an article in nineteen

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Speaker 1: seventy seven predicting that Tempe may become the most popular

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Speaker 1: product of the soy boom, and that quote Tempe was

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Speaker 1: on its way up. Other health publications of the time

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Speaker 1: predicted the same one, writing that Tempe appears to be

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Speaker 1: the most likely candidate for americanization. One health organization even

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Speaker 1: espoused the benefits of Tempe and the diets of cancer patients.

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Speaker 1: I'm pretty sure that magazine was set up entirely to

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Speaker 1: do that, though. Yeah, I couldn't get a real feel

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Speaker 1: for it, but my suspicions um. The first book describing

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Speaker 1: how to set up come Tempe production plants was published

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Speaker 1: in nineteen eighty, the same year the world's first commercial

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Speaker 1: Tempe burgers were introduced. Yeah. In nine two Tempe starters

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Speaker 1: could be found on Indonesian grocery shelves. One of my

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Speaker 1: favorite Tempe ad slogans all the sizzle, none of the steak.

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Speaker 1: Love it. If we look at Japan, we don't see

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Speaker 1: any written references until nineteen But when soy milk surge

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Speaker 1: and popularity in Japan in nineteen three, so too did

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Speaker 1: the popularity of Tempe and production grew correspondingly. A year later,

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Speaker 1: Japan at the largest Tempe company in the world. Yeah,

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Speaker 1: there was sort of a frenemy thing that happened with

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Speaker 1: NATO and Timpe fermented soy products versus fermented soy products.

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Speaker 1: Yeah um. An article published in nine eight three came

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Speaker 1: with this headline NATO that doesn't smell even young people

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Speaker 1: like it. Okay, And remember that Indonesian tempe researcher from earlier.

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Speaker 1: He returned to his home country and after researching in

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Speaker 1: the US and wrote of the occasion, Tempe is no

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Speaker 1: longer considered in an inferior food. Nowadays, Indonesians are as

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Speaker 1: proud of their Tempe as the Japanese are of sake

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Speaker 1: and French of their wine. Exclamation point warms my heart

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Speaker 1: so much. It is it is something to be proud of. Yeah,

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Speaker 1: it's a I mean, it's it's a delicious and useful food.

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Speaker 1: It's cheap and it's real nifty. It really is. I

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Speaker 1: wish that more of the history was available and clear,

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Speaker 1: So get on it, anyone out there who has the

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Speaker 1: ability to do so. Yeah, we would greatly appreciate it

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Speaker 1: here at Food Stuff, we very much would. Yes, but

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Speaker 1: that brings us to listen. Yes it does, it does

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Speaker 1: episode listen to mail h Okay Jason wrote back around

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Speaker 1: the turn of the century, I had a gig working

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Speaker 1: at a little bar that featured several drinks that ended

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00:24:10,960 --> 00:24:15,960
Speaker 1: in teeny lemon dropped martini, Apple tini, choco tini rimmed

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Speaker 1: with hot chocolate powder, no less. You get the idea.

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Speaker 1: This was also around the time when sex in the

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Speaker 1: city was getting really big. From the time I started

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Speaker 1: to the time I left, there was a noticeable increase

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Speaker 1: in the number of cosmopolitans we served every night. If

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Speaker 1: you have never had a cosmo, it is simply vodka,

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00:24:34,119 --> 00:24:36,879
Speaker 1: orange flavored liqueur and a splash of cranberry juice. To

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Speaker 1: give it the pink color. We used slightly better ingredients

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Speaker 1: absolute citron and controux, but it is a pretty stiff drink.

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Speaker 1: If you are more used to sweet and fruity cocktails

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00:24:49,280 --> 00:24:53,840
Speaker 1: and being compassionate and customer oriented people that had spent

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Speaker 1: a number of years in the restaurant industry. On slower nights,

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00:24:56,640 --> 00:24:59,399
Speaker 1: when a table ordered around of Cosmos, we would place

401
00:24:59,520 --> 00:25:02,480
Speaker 1: bets on him and he would be sent back because

402
00:25:02,480 --> 00:25:05,760
Speaker 1: the drinks were too strong. While it was never on

403
00:25:05,800 --> 00:25:10,359
Speaker 1: the menu, we ended up offering a Cosmo pineton where

404
00:25:10,400 --> 00:25:13,120
Speaker 1: we would add some pineapple juice and grenadine for those

405
00:25:13,160 --> 00:25:16,160
Speaker 1: that discovered Carrie Bradshaw's favorite drink was a bit too

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00:25:16,240 --> 00:25:18,679
Speaker 1: much for them. It also seems we had a bit

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Speaker 1: of a Churchill fan that's regular at the bar. He

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00:25:20,720 --> 00:25:24,440
Speaker 1: would order a dry martini with these instructions, just whisper

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Speaker 1: the word for muth as she poured the gin. Please.

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Speaker 1: I definitely I responded this email and I told him

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Speaker 1: that I had a friend and she turned twenty one.

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Speaker 1: I can't remember her, but we were at a bar

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Speaker 1: and I'd never seen sex in the city, but all

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Speaker 1: the rest of them had, and they all ordered Cosmos

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Speaker 1: and they definitely were like, oh, oh, this is a

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Speaker 1: class vodka. This is very strong, and they all politely asked,

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Speaker 1: can you put a little something in here? Yeah? I

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Speaker 1: think I got like a Bahama breeze or something much

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Speaker 1: more gentle. These are one young day. These young days,

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Speaker 1: you're still discovering what you like. Oh. Absolutely, yeah. And

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Speaker 1: I don't think I had a Cosmo until after I

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Speaker 1: started watching Sex in the City because one of my

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00:26:09,680 --> 00:26:12,840
Speaker 1: boyfriends really liked it. And but that was like after

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Speaker 1: the show had been off the air for a couple

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Speaker 1: of years, so I was old enough to appreciate a

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Speaker 1: glass full of vodka. Um, Megan wrote, I just recently

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Speaker 1: discovered your podcast, actually sort of just discovered podcasts in general. Huh.

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Speaker 1: And I've been listening through to at least two episodes

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Speaker 1: a day. Thank you. I just finished the Pineapple episode.

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Speaker 1: I was surprised that SpongeBob was the only example of

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Speaker 1: Pineapple in the media. Everyone in Canada emailed you about Caesar's,

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Speaker 1: but not everyone in Canada emailed you about a Nana's. No,

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Speaker 1: no one did. You're the first, I believe. And here

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Speaker 1: she inserted a picture. Yeah, and I tried to scare

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Speaker 1: Lauren with it, but it didn't work. Yes, sorry, I

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Speaker 1: already done got scared by it at my desk. Um,

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Speaker 1: are you trying to think of the words to describe it,

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Speaker 1: I am it's it's this pineapple puppet. It doesn't look pleasant.

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Speaker 1: She looks like how I imagine someone who's been drinking

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Speaker 1: and smoking their entire life hard and never sleeps like

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Speaker 1: picture that in a pineapple, but as a pineapple also

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00:27:19,800 --> 00:27:26,679
Speaker 1: is like big green lips and half lidded eyes, a sad,

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00:27:26,800 --> 00:27:34,280
Speaker 1: droopy pineapple crown of hair. This creepy anthropomorphic pineapple taught

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Speaker 1: us to speak French on a program we watch in

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00:27:36,680 --> 00:27:41,159
Speaker 1: elementary school on those old TVs on cards called tele Francois.

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Speaker 1: There are clips on YouTube. Check it out. Yeah, totally

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00:27:47,880 --> 00:27:53,800
Speaker 1: worth checking out. I it's delightful. I thank you, Yes,

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00:27:53,920 --> 00:28:00,160
Speaker 1: thank you. I was shocked and then very pleased. It's

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Speaker 1: horrifying and perfect. So yes, definitely go look that up.

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00:28:06,240 --> 00:28:11,440
Speaker 1: Should you be so intrigued? Um, and thanks to both

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Speaker 1: of them for writing us. You too can send us

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Speaker 1: an email. We would love to hear from you. Keep

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Speaker 1: sending the pictures of pets with food names. Please do please,

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Speaker 1: day please, it's the very best. It is. Our email

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00:28:23,359 --> 00:28:25,439
Speaker 1: is a food stuff at how stuff works dot com,

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00:28:25,440 --> 00:28:27,600
Speaker 1: where also on social media you can find us on

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00:28:27,640 --> 00:28:31,160
Speaker 1: Facebook and Twitter at food stuff hs W and on

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00:28:31,200 --> 00:28:34,040
Speaker 1: Instagram at food stuff. We hope to hear from you.

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Speaker 1: Thank you so much to the aforementioned Tyler Claying, our

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Speaker 1: audio engineer for the day, and our super producer Dylan Fagin.

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Speaker 1: Thanks to you for listening, and we hope that lots

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Speaker 1: mar good things are coming your way