1
00:00:08,400 --> 00:00:10,520
Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

2
00:00:10,560 --> 00:00:12,920
Speaker 1: I'm Any Rees and I'm Lauren Boblebaum, and today we

3
00:00:12,960 --> 00:00:17,200
Speaker 1: have an episode for you about sevich A. Oh more

4
00:00:17,280 --> 00:00:22,319
Speaker 1: fun with pronunciation always always always yes, but that is

5
00:00:22,320 --> 00:00:26,160
Speaker 1: also how I say it. And I do love cevich A.

6
00:00:26,640 --> 00:00:29,200
Speaker 1: I had so so, so so much of it, in

7
00:00:29,280 --> 00:00:32,760
Speaker 1: different kinds of it. When I was improved, it was

8
00:00:32,800 --> 00:00:37,440
Speaker 1: so good. Oh that's wonderful. Yeah, I I adore I

9
00:00:37,520 --> 00:00:42,040
Speaker 1: adore cevich A growing up in South Florida. It gained

10
00:00:42,080 --> 00:00:46,160
Speaker 1: popularity there I think before it became more widespread elsewhere

11
00:00:46,159 --> 00:00:48,279
Speaker 1: in many other parts of the United States. So I

12
00:00:48,360 --> 00:00:51,760
Speaker 1: was I've been lucky to have. Oh, yeah, it's really good.

13
00:00:52,120 --> 00:00:54,800
Speaker 1: Oh now, I just this was a very very very

14
00:00:54,880 --> 00:01:00,000
Speaker 1: craving field episode for me. Oh me as well. Um,

15
00:00:59,680 --> 00:01:02,720
Speaker 1: I was like, you know, I couldn't remember if I

16
00:01:02,760 --> 00:01:05,200
Speaker 1: didn't have a place in Atlanta that popped to mind,

17
00:01:06,680 --> 00:01:08,800
Speaker 1: but I was trying to go through and think where

18
00:01:08,840 --> 00:01:12,720
Speaker 1: can I get some? Yeah, I feel like most of mine.

19
00:01:13,000 --> 00:01:15,399
Speaker 1: I feel like around Atlanta. It's usually either served in

20
00:01:15,880 --> 00:01:19,399
Speaker 1: like higher end restaurants as an appetizer or in the

21
00:01:19,480 --> 00:01:23,199
Speaker 1: Spanish tapas places that we've got around town. Um, neither

22
00:01:23,400 --> 00:01:26,640
Speaker 1: of which are the types of restaurants that I'm frequenting

23
00:01:26,760 --> 00:01:36,560
Speaker 1: during this our pandemic. So yeah, exactly, heavy sigh, heavy sigh. Indeed,

24
00:01:38,440 --> 00:01:43,959
Speaker 1: um at any rate. In Peru, June is national cevich

25
00:01:44,040 --> 00:01:46,280
Speaker 1: A day, so we're just about as far off as

26
00:01:46,319 --> 00:01:52,400
Speaker 1: you can get from that one. Yeah, pretty much perfect

27
00:01:53,560 --> 00:01:56,480
Speaker 1: mm hmmm um. And you can see our past episodes

28
00:01:56,520 --> 00:01:58,920
Speaker 1: on pok a, tuna, other seafood because a lot of

29
00:01:58,920 --> 00:02:02,880
Speaker 1: seafood can end up in a cevicha, Yes, a lot

30
00:02:02,880 --> 00:02:06,280
Speaker 1: of ingredients in general, so several episodes are probably appropriate

31
00:02:06,320 --> 00:02:12,400
Speaker 1: for this. Also lime, definitely lime. Yeah, yes, but I

32
00:02:12,440 --> 00:02:21,400
Speaker 1: guess this brings us to our question, say what is it? Well?

33
00:02:21,800 --> 00:02:25,000
Speaker 1: H Savicha is a dish that's most commonly made of

34
00:02:25,120 --> 00:02:28,640
Speaker 1: seafood that's been chopped small and marinated briefly in citrus

35
00:02:28,720 --> 00:02:32,880
Speaker 1: juice and seasonings, served room temperature or chilled, and sometimes

36
00:02:33,120 --> 00:02:37,000
Speaker 1: garnished with or mixed with chopped vegetables and or fruit

37
00:02:37,120 --> 00:02:43,120
Speaker 1: for texture and flavor. The acidic citrus chemically cooks, cooks,

38
00:02:43,120 --> 00:02:45,760
Speaker 1: and scare quotes the seafood, making it firmer than it

39
00:02:45,800 --> 00:02:49,079
Speaker 1: would be raw. Um. Usually just on the outside, sort

40
00:02:49,080 --> 00:02:52,840
Speaker 1: of sort of like the chemical equivalent of a seer. Yeah. Um,

41
00:02:52,880 --> 00:02:56,480
Speaker 1: it's it's a fresh and bright seafood salad, tart and

42
00:02:56,600 --> 00:03:00,120
Speaker 1: salty and spicy and with a tender chew. It's so

43
00:03:00,320 --> 00:03:05,480
Speaker 1: it's it's invigorating. It's like a little celebration. Yeah, I agree,

44
00:03:07,400 --> 00:03:09,880
Speaker 1: And people do all day and kinds of things with

45
00:03:09,960 --> 00:03:12,600
Speaker 1: sevich a. UM. Any kind of fish or selfish or

46
00:03:12,639 --> 00:03:17,200
Speaker 1: crustacean or cephalopod. Any kind of marinade incorporating liquids, from

47
00:03:17,240 --> 00:03:21,720
Speaker 1: tomato juice to coconut milk to shrimp broth to pickling brine. Um.

48
00:03:21,760 --> 00:03:25,160
Speaker 1: Any kind of seasonings from hot peppers to garlic, to

49
00:03:25,480 --> 00:03:28,920
Speaker 1: fresh mint or basil to sesame oil. Any kind of

50
00:03:28,919 --> 00:03:33,480
Speaker 1: garnish from um from avocado and mango to watermelon, and

51
00:03:33,600 --> 00:03:37,240
Speaker 1: with sabby peas. I've seen a vegetarian version of cevicha

52
00:03:37,360 --> 00:03:39,640
Speaker 1: made with a base of like mushrooms and carrots and

53
00:03:39,680 --> 00:03:42,680
Speaker 1: baby corn. Svicha can be eaten with a fork or

54
00:03:42,720 --> 00:03:45,920
Speaker 1: scooped up with like a crisp toaster crackers um or

55
00:03:46,000 --> 00:03:51,440
Speaker 1: fried chips of whatever variety you like. Um. But the

56
00:03:51,480 --> 00:03:56,360
Speaker 1: traditional preparation from northern coastal Peru, and it is originally

57
00:03:57,040 --> 00:04:01,200
Speaker 1: from their ish um. The true fational preparation is just

58
00:04:01,560 --> 00:04:05,080
Speaker 1: a white flushed saltwater fish like a corvino or sea

59
00:04:05,080 --> 00:04:09,480
Speaker 1: bass or soul, marinated in lime juice, seasoned with a

60
00:04:09,720 --> 00:04:14,320
Speaker 1: hot AChEI or rocodo peppers and salt, and served with

61
00:04:14,440 --> 00:04:17,960
Speaker 1: shaved onion slices. And there are a lot of regional

62
00:04:18,040 --> 00:04:21,760
Speaker 1: variations with other ingredients or garnishes or sides um, maybe

63
00:04:21,800 --> 00:04:24,560
Speaker 1: a different type of seafood, maybe a dried versus fresh

64
00:04:24,640 --> 00:04:27,760
Speaker 1: chilies or different types of chilies. Maybe you marinate the

65
00:04:27,760 --> 00:04:30,880
Speaker 1: onion to um, maybe you serve it with some seaweed

66
00:04:31,000 --> 00:04:33,599
Speaker 1: or Peruvian corn or sweet potato, but it tends to

67
00:04:33,640 --> 00:04:38,760
Speaker 1: be a fairly simple dish um. Doing this reading, I

68
00:04:38,880 --> 00:04:40,920
Speaker 1: got the feeling that this is a whole lot like

69
00:04:41,000 --> 00:04:45,040
Speaker 1: Hawaiian poke a um, like other people do other things

70
00:04:45,200 --> 00:04:48,760
Speaker 1: with savich a, but there's this concept of service that

71
00:04:48,839 --> 00:04:52,440
Speaker 1: is very specific, and everything else is sort of like, well,

72
00:04:52,880 --> 00:05:00,159
Speaker 1: that's not service, but we're glad, you're excited. Yeah, yeah, um.

73
00:05:00,760 --> 00:05:06,279
Speaker 1: There's a bunch of dishes that are in similar vein um,

74
00:05:06,480 --> 00:05:08,560
Speaker 1: but that kind of complicates. When I was doing the

75
00:05:08,600 --> 00:05:16,919
Speaker 1: history bid, I was like, oh, no, I stick to this. Yeah, yeah, absolutely, UM.

76
00:05:16,920 --> 00:05:18,920
Speaker 1: Oh yeah, there's there's a lot of there's a lot

77
00:05:18,920 --> 00:05:25,760
Speaker 1: of very um passionate and well like bighearted argument about

78
00:05:26,600 --> 00:05:29,239
Speaker 1: what is and it's not appropriate to do to cevich

79
00:05:29,279 --> 00:05:35,040
Speaker 1: a internet um. One of the common accompaniments UM is

80
00:05:37,360 --> 00:05:40,800
Speaker 1: which milk of the tiger in English, um, which was

81
00:05:41,000 --> 00:05:44,840
Speaker 1: traditionally the small glass of the marinade off of the cevich,

82
00:05:45,440 --> 00:05:48,160
Speaker 1: but these days is made separately UM and is often

83
00:05:48,200 --> 00:05:51,839
Speaker 1: served as an appair of tief. Recipes vary, but it's

84
00:05:51,839 --> 00:05:54,960
Speaker 1: basically um alliums you know, garlic or onions, UM and

85
00:05:55,040 --> 00:05:58,839
Speaker 1: chilies marinated in fish stock and citrus juice, seasoned with

86
00:05:58,880 --> 00:06:04,200
Speaker 1: things like a ginger or cilantro, sometimes blended, sometimes strained UM.

87
00:06:04,240 --> 00:06:06,599
Speaker 1: Sometimes it's served mixed with a white wine or a

88
00:06:06,600 --> 00:06:10,200
Speaker 1: clear liquor for an alcoholic cocktail. And because time is

89
00:06:10,200 --> 00:06:13,200
Speaker 1: a flat circle, sometimes this is now used as a

90
00:06:13,240 --> 00:06:20,000
Speaker 1: marinade for cevich. WHOA, I know, I love it. Ah,

91
00:06:20,320 --> 00:06:22,120
Speaker 1: it sounds so good. I just I really want to

92
00:06:22,120 --> 00:06:26,000
Speaker 1: go make a batch of this like right now, yes, yes, yes,

93
00:06:27,800 --> 00:06:29,880
Speaker 1: all these recipes are like yeah, just get like just

94
00:06:29,920 --> 00:06:32,280
Speaker 1: get like I don't know, like two cups of lime juice,

95
00:06:32,279 --> 00:06:35,400
Speaker 1: and I'm like, oh no, I need to make this.

96
00:06:35,520 --> 00:06:37,760
Speaker 1: But that's a lot of lives. Yeah, and I love

97
00:06:37,760 --> 00:06:39,920
Speaker 1: how many of them started with talk to your local

98
00:06:39,960 --> 00:06:46,919
Speaker 1: fishmonger that you dress. I should, but I don't. Yeah,

99
00:06:47,160 --> 00:06:49,560
Speaker 1: it's okay, all right, we're we're we're working towards it

100
00:06:49,720 --> 00:06:54,320
Speaker 1: goals goals. Um. In the meanwhile, let's talk for a

101
00:06:54,320 --> 00:06:59,960
Speaker 1: minute about that chemical seer. Okay, um, So all right,

102
00:07:00,320 --> 00:07:03,440
Speaker 1: when you when you cook food, when you apply heat

103
00:07:03,600 --> 00:07:08,240
Speaker 1: to um, to seafood or or you know, other animal products, um,

104
00:07:08,400 --> 00:07:13,320
Speaker 1: part of what you're doing is modifying the protein molecules

105
00:07:13,320 --> 00:07:16,920
Speaker 1: in that stuff. You're making them denser and tougher and

106
00:07:16,960 --> 00:07:20,280
Speaker 1: pushing out water from in and among them. Um. This

107
00:07:20,360 --> 00:07:23,440
Speaker 1: is why rare steak is sort of squishy and bloody,

108
00:07:23,480 --> 00:07:27,360
Speaker 1: but well done steak is chewy and drier. Or why

109
00:07:27,800 --> 00:07:33,120
Speaker 1: a raw egg is liquid but a scrambled egg is solid. Yeah. Um,

110
00:07:33,200 --> 00:07:37,000
Speaker 1: what's happening here is that uh okay, so. So. Protein

111
00:07:37,040 --> 00:07:41,840
Speaker 1: molecules are long, bendy, curly things, um, each consisting of

112
00:07:41,840 --> 00:07:44,680
Speaker 1: a bunch of atoms that are bonded and folded together

113
00:07:45,160 --> 00:07:50,720
Speaker 1: in a particular complex structure. When you heat protein molecules

114
00:07:50,800 --> 00:07:53,520
Speaker 1: up though, um. Some of those bonds break on folding

115
00:07:53,520 --> 00:07:56,520
Speaker 1: the protein and leaving its atoms free to bond up

116
00:07:56,920 --> 00:08:01,240
Speaker 1: however's easiest, rather than in their like complex particular original structure,

117
00:08:02,000 --> 00:08:05,000
Speaker 1: So they do they do that. They bond up however's

118
00:08:05,000 --> 00:08:09,080
Speaker 1: easyist and this generally results in denser bundles of protein

119
00:08:09,360 --> 00:08:12,200
Speaker 1: that squeeze water molecules out of the structure of the meat,

120
00:08:12,720 --> 00:08:16,520
Speaker 1: escaping its juice or steam um, and makes the whole

121
00:08:16,560 --> 00:08:21,520
Speaker 1: structure tougher and more opaque. Um. And the science word

122
00:08:21,600 --> 00:08:26,120
Speaker 1: from messing with protein molecules like this is d naturing. Yeah, mhm.

123
00:08:26,800 --> 00:08:31,040
Speaker 1: And the thing is that acidic substances can also d

124
00:08:31,200 --> 00:08:34,440
Speaker 1: nature proteins um break those same bonds and cause a

125
00:08:34,520 --> 00:08:39,800
Speaker 1: similar restructuring. With most kinds of seafood chopped into bite

126
00:08:39,840 --> 00:08:42,920
Speaker 1: sized pieces and soaked in an acid like lime juice,

127
00:08:43,160 --> 00:08:45,880
Speaker 1: you can accomplish something like a like a medium to

128
00:08:46,000 --> 00:08:50,840
Speaker 1: medium rare texture in fifteen to thirty minutes um. If

129
00:08:50,880 --> 00:08:54,520
Speaker 1: you yeah, I know, right, so fast, so fast, UM,

130
00:08:54,559 --> 00:08:57,280
Speaker 1: I mean it starts happening immediately. UM. If you let

131
00:08:57,280 --> 00:08:59,839
Speaker 1: it go longer, like hours up to overnight, you can

132
00:09:00,080 --> 00:09:03,559
Speaker 1: the texture all the way to dry and flaky. Um,

133
00:09:03,679 --> 00:09:06,439
Speaker 1: sort of what you'd get if you like took, like

134
00:09:06,559 --> 00:09:11,800
Speaker 1: if you like soaked beef jerky oh wow. Yeah. And

135
00:09:11,840 --> 00:09:15,080
Speaker 1: I was thinking this is what we experienced when we

136
00:09:15,200 --> 00:09:19,559
Speaker 1: had let me let me salmon out in Oahu um

137
00:09:19,720 --> 00:09:23,200
Speaker 1: let me let me salmon being a side dish of

138
00:09:23,200 --> 00:09:27,600
Speaker 1: of tomato and onion and little salmon bits. And the

139
00:09:27,640 --> 00:09:30,440
Speaker 1: way that we had it served anyway, it had been

140
00:09:30,480 --> 00:09:33,679
Speaker 1: marinating in that for long enough that the salmon got

141
00:09:33,720 --> 00:09:39,200
Speaker 1: got dry and sort of preserved tasting. Oh that's interested.

142
00:09:39,480 --> 00:09:46,320
Speaker 1: Yeah yeah, uh yeah, I know, right. Proteins are so great.

143
00:09:47,080 --> 00:09:51,400
Speaker 1: Uh so, yeah, it's not technically cooked the way that

144
00:09:51,440 --> 00:09:53,920
Speaker 1: you would think. I mean, the heating process also will

145
00:09:53,960 --> 00:09:57,400
Speaker 1: involve some caramelization and my yard process and things like that,

146
00:09:57,520 --> 00:10:01,400
Speaker 1: but the acids involved will kill a bunch of the

147
00:10:01,440 --> 00:10:07,079
Speaker 1: bacteria that cause illness in food. However, as with any seafood,

148
00:10:07,120 --> 00:10:11,000
Speaker 1: you you always want to use good fresh product. Yes, yes,

149
00:10:10,760 --> 00:10:15,280
Speaker 1: shout out to Render magazine. By the way, the past

150
00:10:15,360 --> 00:10:17,600
Speaker 1: few episodes that we've done, I feel like I've found

151
00:10:17,720 --> 00:10:21,400
Speaker 1: really good science articles um in Render. So yeah, check

152
00:10:21,440 --> 00:10:24,880
Speaker 1: them out if you have a chance. Yeah yeah, um

153
00:10:24,920 --> 00:10:29,120
Speaker 1: and yeah, Savici is really easy to make it home

154
00:10:29,360 --> 00:10:32,640
Speaker 1: as long as you can go go to your trusted

155
00:10:33,520 --> 00:10:37,280
Speaker 1: fish longer. I felt like such a failure when I

156
00:10:37,360 --> 00:10:42,560
Speaker 1: kept reating that. Uh yeah, it's the important thing is

157
00:10:42,600 --> 00:10:48,199
Speaker 1: to source fresh sashimi grade seafood um inland. Very frequently,

158
00:10:48,400 --> 00:10:51,560
Speaker 1: what you're going to find, I mean in in lack

159
00:10:51,679 --> 00:10:56,720
Speaker 1: of a good fishmonger is um. Frozen fish at supermarkets

160
00:10:56,880 --> 00:10:59,200
Speaker 1: is frequently sashimi grade, it will say on the packaging.

161
00:10:59,360 --> 00:11:04,120
Speaker 1: So also, bonus, freezing fish kills off harmful parasites that

162
00:11:04,160 --> 00:11:07,120
Speaker 1: acid cookie will not kill. So yeah, for that, pardon

163
00:11:07,480 --> 00:11:14,040
Speaker 1: m okay, okay, All hope is not lost. And if

164
00:11:14,080 --> 00:11:16,720
Speaker 1: you are looking to make it at home, Series Eats

165
00:11:16,840 --> 00:11:19,360
Speaker 1: has a really good, really good recipe for it. Bye

166
00:11:19,440 --> 00:11:23,079
Speaker 1: bye our very favorite food science writer j K n G.

167
00:11:23,200 --> 00:11:27,120
Speaker 1: Loc Azult. So I'm going to have to check it out.

168
00:11:27,480 --> 00:11:32,400
Speaker 1: Yeah all right, But what about the nutrition, Well, it

169
00:11:32,480 --> 00:11:34,880
Speaker 1: depends on how you make it, but sea is pretty

170
00:11:34,880 --> 00:11:38,400
Speaker 1: good for you. Um. Mostech is made with leaner types

171
00:11:38,440 --> 00:11:41,800
Speaker 1: of seafood, so you've got a lot of protein, punch

172
00:11:41,840 --> 00:11:45,360
Speaker 1: of good fats. Probably some kind of vegetation involved too,

173
00:11:45,440 --> 00:11:47,520
Speaker 1: so it'll fill you up and help keep you going.

174
00:11:47,640 --> 00:11:52,800
Speaker 1: Both right, it's kind of rare over here, right, but

175
00:11:52,920 --> 00:11:56,280
Speaker 1: we've been doing a lot of like desserts lately. But true,

176
00:11:57,040 --> 00:12:00,440
Speaker 1: very true, Um, we do have some number for you,

177
00:12:01,040 --> 00:12:04,680
Speaker 1: we do. Um. As of twelve there were over two

178
00:12:04,720 --> 00:12:10,000
Speaker 1: thousand cevich areas in Lima alone. UM. And I understand

179
00:12:10,040 --> 00:12:12,079
Speaker 1: that many of these are only open for lunch, as

180
00:12:12,120 --> 00:12:15,800
Speaker 1: it's traditionally considered like a daytime food. Yeah, that's what

181
00:12:16,040 --> 00:12:18,360
Speaker 1: That's what I read as well. And I'm barely certain

182
00:12:18,640 --> 00:12:20,920
Speaker 1: I'm gonna go look back through my food pictures from

183
00:12:20,920 --> 00:12:23,760
Speaker 1: fruit and make myself hate myself and have all these cravings.

184
00:12:23,920 --> 00:12:25,439
Speaker 1: But I'm fairly certain most of the ones I had

185
00:12:25,480 --> 00:12:31,560
Speaker 1: were during the day, for sure. Fascinating. Um Uh. There's

186
00:12:31,600 --> 00:12:35,560
Speaker 1: a couple world records that I dug up um. One

187
00:12:35,720 --> 00:12:39,079
Speaker 1: is from twenty nineteen. In that year, a thousand people

188
00:12:39,160 --> 00:12:43,600
Speaker 1: from Peru's Institute of Public Higher Education in Naval Technology

189
00:12:44,120 --> 00:12:47,720
Speaker 1: simultaneously did a cevich a tasting of three types of cevich,

190
00:12:47,920 --> 00:12:52,440
Speaker 1: each um, setting a Guinness record. The three preparations that

191
00:12:52,480 --> 00:12:54,840
Speaker 1: were offered were different types of fish and different marinades,

192
00:12:54,840 --> 00:12:58,240
Speaker 1: one with lime, coriander and chilies and onion, the kind

193
00:12:58,240 --> 00:13:02,240
Speaker 1: of traditional um. One with ahi amrio peppers and lemon,

194
00:13:02,440 --> 00:13:05,679
Speaker 1: and one with Rocoto peppers. The whole thing was in

195
00:13:05,679 --> 00:13:10,280
Speaker 1: promotion for Peru's bid for UNESCO to declare Peruvians vich

196
00:13:10,640 --> 00:13:15,480
Speaker 1: and Intangible Cultural Heritage of humanity. Oh what a title

197
00:13:16,440 --> 00:13:20,880
Speaker 1: for the record. If anyone needs people to eat a

198
00:13:20,960 --> 00:13:27,840
Speaker 1: food to accomplish our world record, Yeah, call us, we

199
00:13:27,880 --> 00:13:31,840
Speaker 1: are here, We're here, We're ready. Yes, we've been training

200
00:13:31,880 --> 00:13:35,360
Speaker 1: all our lives for this. Yes, I help you. I

201
00:13:35,400 --> 00:13:40,240
Speaker 1: have been eating every day pretty much ever. I can

202
00:13:40,280 --> 00:13:47,120
Speaker 1: do this. Mm hmm okay, but here's here's another one. Um.

203
00:13:47,960 --> 00:13:52,480
Speaker 1: The The Guinness record for the largest seafoods of VICH

204
00:13:52,840 --> 00:13:59,360
Speaker 1: served has been hotly contested between Peru and Mexico over

205
00:13:59,400 --> 00:14:03,959
Speaker 1: the years. Hotly contested um for a minute, Peru held

206
00:14:04,040 --> 00:14:08,920
Speaker 1: the record of four point one tons, then in two

207
00:14:08,920 --> 00:14:13,040
Speaker 1: thousand five Mexico won the title with four point five tons.

208
00:14:13,600 --> 00:14:18,560
Speaker 1: Then in two thousand eight, Peru's volley involved three hundred

209
00:14:18,600 --> 00:14:22,440
Speaker 1: chefs putting together forty servings with five tons of fish,

210
00:14:22,680 --> 00:14:25,800
Speaker 1: two thousand, five hundred kilos of limes and onions each,

211
00:14:26,240 --> 00:14:29,720
Speaker 1: and two hundred and fifty kilos of chilis and salt each,

212
00:14:30,160 --> 00:14:36,920
Speaker 1: for a total weight of six point eight tons. Yes,

213
00:14:38,800 --> 00:14:43,280
Speaker 1: that's that's about. That's nearly, very nearly of fifteen thousand pounds,

214
00:14:43,320 --> 00:14:47,360
Speaker 1: if that helps you that. No, No, it's a lot.

215
00:14:49,200 --> 00:14:52,600
Speaker 1: It's an astounding amount. It's an astounding amount. Yes. Um.

216
00:14:52,800 --> 00:14:55,320
Speaker 1: The chefs spent all night prepping the fish so that

217
00:14:55,360 --> 00:14:57,840
Speaker 1: the dish could be composed in about an hour flat

218
00:14:57,920 --> 00:15:03,920
Speaker 1: and gotten out to everybody. But then Mexico won the

219
00:15:03,960 --> 00:15:12,120
Speaker 1: record back in with eleven point five tons holy not guacamole,

220
00:15:12,560 --> 00:15:20,600
Speaker 1: My goodness, like nearly twice that much. Yeah. That that

221
00:15:20,800 --> 00:15:25,760
Speaker 1: entry um was made of tuna, onions, chilies, cilantro, tomatoes,

222
00:15:25,800 --> 00:15:29,120
Speaker 1: and lime juice. So that is currently that is currently

223
00:15:29,120 --> 00:15:34,400
Speaker 1: the record holder. I guarantee, I guarantee you around a

224
00:15:34,480 --> 00:15:38,360
Speaker 1: table somewhere in Peru. Chefts are like, we cannot let

225
00:15:38,400 --> 00:15:47,600
Speaker 1: this stack. How it's happening. I love it. Yes, passion, right,

226
00:15:47,800 --> 00:15:52,320
Speaker 1: it's just that, just I it's so it's so fun

227
00:15:52,360 --> 00:15:59,640
Speaker 1: when people are this excited about food. Oh and there

228
00:15:59,680 --> 00:16:03,160
Speaker 1: has been a lot of passion throughout the history for

229
00:16:03,200 --> 00:16:05,600
Speaker 1: this dish, yes, And we are going to get into

230
00:16:05,600 --> 00:16:07,040
Speaker 1: that history as soon as we get back from a

231
00:16:07,080 --> 00:16:17,960
Speaker 1: quick break. For a word from our sponsor and we're back.

232
00:16:17,960 --> 00:16:21,760
Speaker 1: Thank you sponsored yes, thank you, and shout out to

233
00:16:21,800 --> 00:16:24,840
Speaker 1: start this one. A lot of the information in this

234
00:16:24,880 --> 00:16:27,840
Speaker 1: history section was collected over several months of traveling by

235
00:16:27,840 --> 00:16:31,720
Speaker 1: food historian and chef Marie sell Precia in her James

236
00:16:31,720 --> 00:16:35,000
Speaker 1: Beard Award winning book Grand Costina Latina, The Food of

237
00:16:35,080 --> 00:16:40,520
Speaker 1: Latin America, which I want to read. It sounds so interesting. UM,

238
00:16:40,640 --> 00:16:44,040
Speaker 1: very helpful for compiling this, but um also several books

239
00:16:44,040 --> 00:16:52,480
Speaker 1: about sevich. I find that very interesting, like yes, um.

240
00:16:52,520 --> 00:16:54,920
Speaker 1: With that being said, this one can get a bit

241
00:16:55,040 --> 00:16:58,640
Speaker 1: murky when taking into accounts similar dishes that exists around

242
00:16:58,640 --> 00:17:01,720
Speaker 1: the world, as as we mentioned in theories about how

243
00:17:01,800 --> 00:17:07,440
Speaker 1: they may or may not have influenced this one also definitions.

244
00:17:08,000 --> 00:17:10,159
Speaker 1: Uh can get up in there and we'll talk about that.

245
00:17:10,840 --> 00:17:14,880
Speaker 1: But c vich itself is thousands of years old. While

246
00:17:14,920 --> 00:17:17,919
Speaker 1: we don't have any written records for its first iterations,

247
00:17:17,960 --> 00:17:21,679
Speaker 1: historians suspect it probably originated in the northwest of Peru,

248
00:17:21,760 --> 00:17:25,479
Speaker 1: perhaps specifically in a town called wan Choco three thousand

249
00:17:25,560 --> 00:17:28,760
Speaker 1: years ago, when fishermen would sometimes eat their catch straight

250
00:17:28,760 --> 00:17:33,080
Speaker 1: from the ocean, though others think the dish originated in Ecuador,

251
00:17:33,280 --> 00:17:37,240
Speaker 1: and I even saw the Polynesian islands in the mix.

252
00:17:38,280 --> 00:17:42,440
Speaker 1: People bought it from there. Um. Yeah. Some historians also

253
00:17:42,480 --> 00:17:45,840
Speaker 1: believe that the pre Incan civilization, the Moche, were the

254
00:17:45,880 --> 00:17:50,159
Speaker 1: first to eat acid cured raw fish, though some theorized

255
00:17:50,200 --> 00:17:52,560
Speaker 1: that people were doing those curing fish with acid even

256
00:17:52,600 --> 00:17:56,000
Speaker 1: before that, pointing to archaeological evidence found in an even

257
00:17:56,000 --> 00:18:00,160
Speaker 1: older civilization where significant amounts of seafood remains and hot

258
00:18:00,200 --> 00:18:04,480
Speaker 1: pepper seas have been found in the guts of mommies. Yes,

259
00:18:05,480 --> 00:18:10,320
Speaker 1: this is another mummy's equel. We've already pitched one. Here's

260
00:18:10,320 --> 00:18:17,359
Speaker 1: another one, perfect, perfect, It's the mummy franchise must go on, clearly,

261
00:18:17,680 --> 00:18:20,879
Speaker 1: and what better way than with a spicy belly? What

262
00:18:21,280 --> 00:18:26,159
Speaker 1: better way. Indeed, while indigenous South American chiles have been

263
00:18:26,200 --> 00:18:29,720
Speaker 1: cultivated for around six thousand years, citrus wouldn't have been

264
00:18:29,760 --> 00:18:32,480
Speaker 1: a part of the equation for these early speeches. Um.

265
00:18:32,640 --> 00:18:36,520
Speaker 1: Some people think it was, but most people doubt it. Um.

266
00:18:36,680 --> 00:18:40,439
Speaker 1: Bitter oranges and onions were introduced when Columbus arrived in

267
00:18:40,600 --> 00:18:46,159
Speaker 1: South America, and lemons and limes followed soon after. Some

268
00:18:46,240 --> 00:18:48,840
Speaker 1: believe that the ancient cooks, yes, might have used a

269
00:18:48,880 --> 00:18:52,680
Speaker 1: relative of passion fruit, the tumbo, for this citrus element,

270
00:18:52,960 --> 00:18:55,840
Speaker 1: but others, including Priscilla, argue it was too difficult to

271
00:18:55,880 --> 00:18:59,120
Speaker 1: work with and they probably just used acidic chili peppers

272
00:18:59,160 --> 00:19:04,679
Speaker 1: and seaweed instead. Okay, mhm, Depending on who you talked to,

273
00:19:04,760 --> 00:19:07,879
Speaker 1: though in the definition you're working off. The origin of

274
00:19:07,920 --> 00:19:13,080
Speaker 1: cevich can vary wildly where people will say it this

275
00:19:13,160 --> 00:19:17,359
Speaker 1: was the one exactly. Some people argue that cevich was

276
00:19:17,359 --> 00:19:20,200
Speaker 1: created by the Incas in the fourteenth century, who would

277
00:19:20,280 --> 00:19:23,080
Speaker 1: use available fruit, juice and salt and or a fermented

278
00:19:23,119 --> 00:19:28,159
Speaker 1: beverage called chica to preserve fresh fish. Others claim it

279
00:19:28,200 --> 00:19:30,679
Speaker 1: was invented in the fifteen hundreds with the arrival of

280
00:19:30,880 --> 00:19:35,800
Speaker 1: Spanish conquistadors and the ingredients they brought with them. You know,

281
00:19:35,920 --> 00:19:38,520
Speaker 1: I think as a long, a long history and many

282
00:19:38,600 --> 00:19:42,760
Speaker 1: stops along the way, Yes, many, many ingredients and techniques

283
00:19:43,119 --> 00:19:48,520
Speaker 1: and layers added over time, sure, with the melding of cultures. Yes,

284
00:19:48,600 --> 00:19:52,240
Speaker 1: And speaking of others point to the eighteen hundreds because

285
00:19:52,280 --> 00:19:55,880
Speaker 1: beginning in the late nineteenth century, Japanese folks began immigrating

286
00:19:56,000 --> 00:19:59,000
Speaker 1: to Peru in substantial numbers, pretty decent numbers, and to

287
00:19:59,040 --> 00:20:01,679
Speaker 1: this day the country as one of South America's largest

288
00:20:01,840 --> 00:20:06,520
Speaker 1: ethnic Japanese populations, a population that, along with Japanese cuisine,

289
00:20:06,880 --> 00:20:11,560
Speaker 1: would play a major role in this dish's evolution, especially globally.

290
00:20:12,320 --> 00:20:17,160
Speaker 1: More on that later. Multiple sources seemed to indicate that

291
00:20:17,200 --> 00:20:22,600
Speaker 1: and told pretty recently, savicha was fairly localized. One at

292
00:20:22,600 --> 00:20:26,160
Speaker 1: famous Peruvian chef asserts that savicha didn't really start getting

293
00:20:26,160 --> 00:20:29,520
Speaker 1: popular in the capital of lima Um until fifty to

294
00:20:29,680 --> 00:20:33,080
Speaker 1: sixty years ago. Before that, it was viewed as a

295
00:20:33,119 --> 00:20:36,600
Speaker 1: fisherman's dish, and people mistakenly thought that the wine juice

296
00:20:36,600 --> 00:20:39,880
Speaker 1: had to cook the fish and would let it marinate

297
00:20:39,880 --> 00:20:42,640
Speaker 1: for twelve to twenty four hours, which really toughened it up.

298
00:20:43,640 --> 00:20:48,080
Speaker 1: Japanese immigrants, familiar with sashimi and raw fish preparations began

299
00:20:48,160 --> 00:20:51,320
Speaker 1: serving it immediately at their restaurants, which did kind of

300
00:20:51,400 --> 00:20:55,680
Speaker 1: shift how people saw sevich a. Yeah. Absolutely, um, and

301
00:20:55,800 --> 00:20:59,920
Speaker 1: this is when when those Japanese immigrants entered the picture,

302
00:21:00,040 --> 00:21:04,760
Speaker 1: This is when started to shift from being a byproduct

303
00:21:04,880 --> 00:21:08,240
Speaker 1: of cevich a to its own thing. Um. That shorter

304
00:21:08,359 --> 00:21:11,000
Speaker 1: marination time meant that you didn't have a bunch of

305
00:21:11,040 --> 00:21:13,360
Speaker 1: the juice is left over from the preparation of it.

306
00:21:13,760 --> 00:21:16,280
Speaker 1: Oh yeah, yeah, I never get to say this, but

307
00:21:16,400 --> 00:21:22,800
Speaker 1: I finally get to say it. According to folklore, is

308
00:21:22,840 --> 00:21:29,520
Speaker 1: considered an aphrodisiac. I feel like we should have bollions

309
00:21:29,640 --> 00:21:37,160
Speaker 1: for you in caffetti. Finally happened for your Lauren. Well

310
00:21:37,200 --> 00:21:41,120
Speaker 1: this day you shall remember. Yes. Yes, it's also apparently

311
00:21:41,160 --> 00:21:47,840
Speaker 1: considered a hangover cure. Oh, okay, both both both of

312
00:21:47,960 --> 00:21:54,600
Speaker 1: both okay. Well, thanks to the West, uh, familiarity with

313
00:21:54,680 --> 00:21:58,960
Speaker 1: raw fish preparations in Japanese cuisine. Um, they were ready

314
00:21:59,040 --> 00:22:01,440
Speaker 1: to embrace of vich when it started making its way

315
00:22:01,480 --> 00:22:03,240
Speaker 1: around the world in the twentieth century. And I think

316
00:22:03,240 --> 00:22:05,840
Speaker 1: we've talked about this several times, but it's kind of

317
00:22:05,880 --> 00:22:09,680
Speaker 1: The eighties was the big for the US anyway. Yeah,

318
00:22:09,760 --> 00:22:13,240
Speaker 1: big opening push for that. Yeah. Yeah. People started eating

319
00:22:13,240 --> 00:22:17,280
Speaker 1: sushi a lot more. It became more mainstream in this country. Um.

320
00:22:17,359 --> 00:22:20,080
Speaker 1: The l a branch of Japanese restaurant Nobu was one

321
00:22:20,119 --> 00:22:22,640
Speaker 1: of the first who includes vich a on their menus

322
00:22:22,760 --> 00:22:27,640
Speaker 1: in North America in seven but other sources claim that's

323
00:22:27,600 --> 00:22:29,919
Speaker 1: the vicha or at least a very similar dish was

324
00:22:29,960 --> 00:22:33,840
Speaker 1: appearing on menus in Florida by the seventies. So there

325
00:22:33,880 --> 00:22:38,040
Speaker 1: you go, Lauren. According to one article I read, vich

326
00:22:38,200 --> 00:22:43,080
Speaker 1: first started growing popular in the UK in eleven ish,

327
00:22:43,320 --> 00:22:46,960
Speaker 1: and yeah, it was. It was the early teens here

328
00:22:47,040 --> 00:22:52,160
Speaker 1: in the US too. I think UM from two began

329
00:22:52,240 --> 00:22:56,960
Speaker 1: appearing on twenty six percent more restaurant menus, and right

330
00:22:57,000 --> 00:22:59,600
Speaker 1: at the time, sushi was also really picking up. We're

331
00:22:59,600 --> 00:23:03,119
Speaker 1: all always sters, we're getting more national attention. In an

332
00:23:03,200 --> 00:23:07,679
Speaker 1: article from UM in Nation's Restaurant News UM, which is

333
00:23:07,720 --> 00:23:11,159
Speaker 1: a great publication, chef Andrea Carbine, I'm not sure if

334
00:23:11,160 --> 00:23:13,919
Speaker 1: I'm saying her name correctly, she called cevich a a

335
00:23:14,000 --> 00:23:20,440
Speaker 1: gateway food into the raw bar world. I love that. Yeah, yeah,

336
00:23:20,560 --> 00:23:22,600
Speaker 1: and I think it is right because you know, like

337
00:23:22,600 --> 00:23:25,360
Speaker 1: like purely raw fish might be a little bit intimidating

338
00:23:25,400 --> 00:23:28,520
Speaker 1: to some people, but but yeah it's not. The texture

339
00:23:28,680 --> 00:23:30,960
Speaker 1: isn't that different from cooked fish or like at least

340
00:23:31,000 --> 00:23:33,480
Speaker 1: like a good like medium rare tunistake or something like that,

341
00:23:33,600 --> 00:23:37,879
Speaker 1: so mm hmm, and depending on how it's made. But yeah, yeah,

342
00:23:37,920 --> 00:23:41,000
Speaker 1: and this sounds really silly and probably some chefs hate this,

343
00:23:41,040 --> 00:23:44,239
Speaker 1: but I think they're like Chris Brothers Chips aspect, like

344
00:23:44,320 --> 00:23:46,840
Speaker 1: some people that like they're they're cool with that, and

345
00:23:46,840 --> 00:23:50,240
Speaker 1: they're like, Okay, I'll try this because I got the chip. Yeah, yeah, yeah, yeah,

346
00:23:50,240 --> 00:23:52,280
Speaker 1: I am comforted by the fact that there's a tortilla

347
00:23:52,400 --> 00:23:54,879
Speaker 1: chip involved. Put anything on a tortilla chip, I am

348
00:23:54,920 --> 00:23:57,520
Speaker 1: likely to try it because I want the crunchy and

349
00:23:58,040 --> 00:24:01,240
Speaker 1: the fry of that chip. So if it happens to

350
00:24:01,320 --> 00:24:05,399
Speaker 1: be acid cooked fish, then fine, that's all right. I

351
00:24:05,440 --> 00:24:07,639
Speaker 1: could be wrong, but I do suspect for some people,

352
00:24:07,640 --> 00:24:13,600
Speaker 1: they're like, okay, ships situation, I can try this. Yeah.

353
00:24:13,640 --> 00:24:15,920
Speaker 1: I was reading. I was just reading all of these

354
00:24:15,920 --> 00:24:20,600
Speaker 1: different preparations notes that were involving things like homemade plantain

355
00:24:20,840 --> 00:24:23,840
Speaker 1: or yucca chips or things like that, and I was like, oh,

356
00:24:23,960 --> 00:24:31,639
Speaker 1: I need to eat this right now. Yes, agreed. I

357
00:24:31,680 --> 00:24:35,880
Speaker 1: love how we so often in these episodes in the state. Yeah,

358
00:24:36,040 --> 00:24:38,399
Speaker 1: how am I going to get this? And then right

359
00:24:38,440 --> 00:24:41,040
Speaker 1: and then people kept talking about passion fruit, and passion

360
00:24:41,119 --> 00:24:44,720
Speaker 1: fruit is like my favorite thing, and oh, okay, alright,

361
00:24:44,760 --> 00:24:49,239
Speaker 1: it's fine, I'm fine, I'm fine. Definitely. It's also it's

362
00:24:49,240 --> 00:24:53,720
Speaker 1: also really tying back into my scallops craving because because

363
00:24:53,760 --> 00:24:59,520
Speaker 1: scallop is a pretty frequent ingredient in like modern multicultural cevich.

364
00:24:59,760 --> 00:25:03,520
Speaker 1: So yeah, yeah, I was thinking about that too. I

365
00:25:03,560 --> 00:25:12,119
Speaker 1: was thinking about that too well. Heavy sigh, heavy sigh. Indeed, Um,

366
00:25:12,160 --> 00:25:16,080
Speaker 1: I we should stop now, I guess to say about

367
00:25:16,080 --> 00:25:20,320
Speaker 1: Savich at this current juncture. Um, but we do have

368
00:25:20,320 --> 00:25:22,600
Speaker 1: some listener mail for you. We do, and we will

369
00:25:22,600 --> 00:25:24,720
Speaker 1: get into that after one more quick break for a

370
00:25:24,720 --> 00:25:35,880
Speaker 1: word from our sponsor. We're back, Thank you sponsoring, Yes,

371
00:25:35,960 --> 00:25:46,040
Speaker 1: thank you, We're back with a listen manor. Yes. Yes,

372
00:25:46,440 --> 00:25:48,440
Speaker 1: I was telling Laura, and there's a plant in here

373
00:25:48,480 --> 00:25:51,320
Speaker 1: now in my studio, and it's quite the long story

374
00:25:51,320 --> 00:25:54,960
Speaker 1: and I won't bore you with it, although it's pretty funny. Um,

375
00:25:55,000 --> 00:25:58,320
Speaker 1: but I had to be careful with my hand gestures.

376
00:25:58,400 --> 00:26:03,240
Speaker 1: It's kind of right behind me. Maybe I should move it. Yeah, maybe,

377
00:26:03,240 --> 00:26:05,600
Speaker 1: And yeah, you apparently just keep getting like a handful

378
00:26:05,640 --> 00:26:09,320
Speaker 1: of plant and it keeps startling you. It does, see above.

379
00:26:09,440 --> 00:26:13,399
Speaker 1: Very Annie is very easily startled. And yes, but that

380
00:26:13,480 --> 00:26:18,720
Speaker 1: was a very gesture full, gesture filled blister mill jingle.

381
00:26:19,520 --> 00:26:22,720
Speaker 1: It was most of them are. But I'm just gonna

382
00:26:22,760 --> 00:26:30,159
Speaker 1: to keep this in mind. Yeah, anyway, Lauren and Chad wrote,

383
00:26:30,560 --> 00:26:32,800
Speaker 1: my husband, who is your biggest fan? And I are

384
00:26:32,840 --> 00:26:35,360
Speaker 1: listening to the Marzipan episode and I was transported back

385
00:26:35,400 --> 00:26:39,480
Speaker 1: in time to a very specific experience with marzipan. When

386
00:26:39,480 --> 00:26:41,520
Speaker 1: I was nine, my family lived in Norway, and I

387
00:26:41,520 --> 00:26:45,040
Speaker 1: remember marzipan being a common addition to many cakes and treats.

388
00:26:45,640 --> 00:26:48,160
Speaker 1: For Christmas, a family friend gave me and my sister,

389
00:26:48,200 --> 00:26:51,639
Speaker 1: who was four, each a marzipan pig, just playing marzipan,

390
00:26:51,800 --> 00:26:53,840
Speaker 1: nothing else added to it in the shape of a pig.

391
00:26:54,160 --> 00:26:55,919
Speaker 1: I'm guessing it was at least a quarter of a

392
00:26:55,920 --> 00:27:02,119
Speaker 1: pound of marzipan each, which we ate in once. Uh.

393
00:27:02,400 --> 00:27:06,320
Speaker 1: Needless to say, our experience with marzipan was significantly altered

394
00:27:06,359 --> 00:27:09,160
Speaker 1: after this over indulgence, to the point that we actively

395
00:27:09,200 --> 00:27:12,280
Speaker 1: would run away from it for the next few years.

396
00:27:12,640 --> 00:27:14,800
Speaker 1: I think we've both finally come to terms with the

397
00:27:14,840 --> 00:27:17,040
Speaker 1: fact that it is a good addition to many treats,

398
00:27:17,200 --> 00:27:19,760
Speaker 1: but I don't think either of us will ever be

399
00:27:19,920 --> 00:27:26,520
Speaker 1: able to eat it on its own. Again, that's quite

400
00:27:26,560 --> 00:27:28,800
Speaker 1: a lot. That is a lot, especially for I mean,

401
00:27:28,840 --> 00:27:31,000
Speaker 1: that would be a lot for a full grown adult,

402
00:27:31,480 --> 00:27:38,960
Speaker 1: let alone a tiny child. So I'm glad you've kind

403
00:27:39,000 --> 00:27:44,280
Speaker 1: of been able to accept it in some places at least. Yes, Yes,

404
00:27:44,320 --> 00:27:48,520
Speaker 1: that's that's good because right right M as someone who

405
00:27:48,520 --> 00:27:50,960
Speaker 1: has I've told the story before, but I definitely went

406
00:27:51,080 --> 00:27:54,640
Speaker 1: a way too much chocolate once I paid the price. Um,

407
00:27:54,680 --> 00:27:57,800
Speaker 1: but I'm very glad I'm still able to eat chocolate too.

408
00:27:58,040 --> 00:28:02,240
Speaker 1: Oh that would be a tragedy mm hmmmmmm. Also, Lauren

409
00:28:02,280 --> 00:28:04,800
Speaker 1: and Chad came to Atlanta recently and they had a

410
00:28:04,840 --> 00:28:08,119
Speaker 1: great time. So yeah, I'm so glad that you had

411
00:28:08,160 --> 00:28:10,879
Speaker 1: George here. Yeah, we can be. You can be a

412
00:28:10,920 --> 00:28:14,240
Speaker 1: hospitable city. We can be. We try. Me and Lauren

413
00:28:14,680 --> 00:28:18,119
Speaker 1: always down to give some advice to Yeah. Yeah, if

414
00:28:18,200 --> 00:28:21,760
Speaker 1: y'all are ever coming into town. Um uh yeah, let

415
00:28:21,800 --> 00:28:25,919
Speaker 1: us know. Annie has an extremely well filled out food

416
00:28:25,960 --> 00:28:30,400
Speaker 1: map of where to go and what to eat. Um. Yes,

417
00:28:31,320 --> 00:28:33,960
Speaker 1: I mean honestly for a lot of cities, not just Atlanta,

418
00:28:34,119 --> 00:28:39,440
Speaker 1: but it's probably the biggest. Um. Yes, And I think

419
00:28:39,440 --> 00:28:43,200
Speaker 1: that was a very kind way to put my map situation.

420
00:28:43,240 --> 00:28:47,000
Speaker 1: So I it is. It is a whole It is

421
00:28:47,040 --> 00:28:53,600
Speaker 1: a whole situation. Uh clear wrote and sent us a

422
00:28:53,640 --> 00:28:57,200
Speaker 1: recipe for crepes. Um. I've been making crepes since I

423
00:28:57,240 --> 00:29:00,360
Speaker 1: was very young, and it really is easy. Peasy lemons queazy.

424
00:29:00,640 --> 00:29:02,480
Speaker 1: That's a crape pun since butter and sugar and a

425
00:29:02,520 --> 00:29:05,920
Speaker 1: squeeze lemon juice is my favorite crepe topping combo. I'm

426
00:29:06,000 --> 00:29:08,160
Speaker 1: half French and my dad and grandma taught me to

427
00:29:08,240 --> 00:29:11,440
Speaker 1: make crepes for us. It wasn't really associated with the holidays,

428
00:29:11,520 --> 00:29:13,440
Speaker 1: just a nice weekend breakfast when we were in the

429
00:29:13,480 --> 00:29:17,600
Speaker 1: mood for a slow morning. As Annie so aptly calls them.

430
00:29:17,600 --> 00:29:19,840
Speaker 1: My family recipe is one of those that doesn't have

431
00:29:20,000 --> 00:29:23,320
Speaker 1: real measurements. Everything is done uh al peef did you

432
00:29:23,320 --> 00:29:27,400
Speaker 1: say any Yeah, as we would say in French, um

433
00:29:27,440 --> 00:29:30,720
Speaker 1: it means by the nose or intuitively, I'm including it below.

434
00:29:30,920 --> 00:29:33,440
Speaker 1: It really is super easy. As a half French kid

435
00:29:33,440 --> 00:29:35,480
Speaker 1: who grew up in mostly the States, I would often

436
00:29:35,520 --> 00:29:38,240
Speaker 1: make crepes the morning after sleepovers at friends houses in

437
00:29:38,360 --> 00:29:40,680
Speaker 1: middle and high school, much to the delight of my

438
00:29:40,720 --> 00:29:44,560
Speaker 1: pals and their parents. A note on toppings in France,

439
00:29:44,600 --> 00:29:46,440
Speaker 1: at least in my family and a crepe stands. I've

440
00:29:46,440 --> 00:29:50,120
Speaker 1: been to the simple toppings tend to rule for sweet crepes,

441
00:29:50,400 --> 00:29:53,080
Speaker 1: butter and sugar with some lemon, natello or jam. I

442
00:29:53,080 --> 00:29:55,200
Speaker 1: feel like crepes loaded with tons of fruit and topped

443
00:29:55,200 --> 00:29:57,360
Speaker 1: with whipped cream are more of an American contribution, but

444
00:29:57,400 --> 00:29:59,160
Speaker 1: I may be wrong on that. It's purely based on

445
00:29:59,160 --> 00:30:02,960
Speaker 1: my own observation. Funny anecdote about maple syrup on crapes.

446
00:30:03,360 --> 00:30:05,760
Speaker 1: My family and I lived in Montreal for a time

447
00:30:05,800 --> 00:30:08,200
Speaker 1: before landing in the States. My dad still lives there,

448
00:30:08,360 --> 00:30:10,600
Speaker 1: and as you can imagine, maple syrup is a big

449
00:30:10,600 --> 00:30:13,760
Speaker 1: part of life in Quebec. We really enjoy it on crapes.

450
00:30:14,120 --> 00:30:16,080
Speaker 1: As a kid, I didn't realize that maple syrup was

451
00:30:16,120 --> 00:30:19,000
Speaker 1: not ubiquitous in France. When I was about ten or eleven,

452
00:30:19,040 --> 00:30:21,719
Speaker 1: I completely befuddled the person running the crepe stand at

453
00:30:21,720 --> 00:30:24,040
Speaker 1: a small community pool in the rural Alps when I

454
00:30:24,080 --> 00:30:28,120
Speaker 1: tried to order a crepe with maple syrup. Also another

455
00:30:28,160 --> 00:30:31,480
Speaker 1: note on pronunciation, I don't think Laura needs to feel

456
00:30:31,520 --> 00:30:34,240
Speaker 1: bad at all about saying crepes in the American way

457
00:30:34,280 --> 00:30:36,760
Speaker 1: on that phone call, even though a French person happened

458
00:30:36,840 --> 00:30:39,200
Speaker 1: to be present. In my mind, it would be pretty

459
00:30:39,200 --> 00:30:42,360
Speaker 1: outrageous to expect people who speak completely different languages to

460
00:30:42,360 --> 00:30:45,560
Speaker 1: pronounce things the same way a native speaker would, especially

461
00:30:45,680 --> 00:30:47,560
Speaker 1: when a word that has been fully adopted into the

462
00:30:47,560 --> 00:30:50,239
Speaker 1: English language and has kind of become its own thing.

463
00:30:50,960 --> 00:30:54,560
Speaker 1: As someone who is bilingual and could say crapes with

464
00:30:54,600 --> 00:30:56,720
Speaker 1: a French accent. I still say it in the American

465
00:30:56,760 --> 00:30:59,040
Speaker 1: way if I'm talking with English speakers, and in the

466
00:30:59,040 --> 00:31:01,880
Speaker 1: French way if I'm actually speaking French one in rome

467
00:31:01,920 --> 00:31:05,000
Speaker 1: and all that. Oh, I love that. And that's very

468
00:31:05,080 --> 00:31:09,840
Speaker 1: kind of you. Um. And I do think that makes

469
00:31:09,920 --> 00:31:13,360
Speaker 1: sense because I mean, obviously this is a huge conversation,

470
00:31:13,440 --> 00:31:15,600
Speaker 1: this is a food show. But French as a language

471
00:31:15,680 --> 00:31:19,160
Speaker 1: is very like the sound doesn't stop, it's the whole key. Yeah,

472
00:31:19,400 --> 00:31:20,800
Speaker 1: So I can see how like if you're in the

473
00:31:20,840 --> 00:31:23,840
Speaker 1: flow and it's you, that's just how you're saying it,

474
00:31:23,840 --> 00:31:26,400
Speaker 1: whereas English has kind of more starts and stops and

475
00:31:27,320 --> 00:31:30,360
Speaker 1: yeah things like that. Yeah, yeah, And and it is right,

476
00:31:30,400 --> 00:31:34,280
Speaker 1: it's it's different um slightly different inflections and and um,

477
00:31:34,320 --> 00:31:38,400
Speaker 1: different common vowels um and uh and so right right,

478
00:31:38,440 --> 00:31:40,720
Speaker 1: sure it it totally. I mean I don't know, like

479
00:31:40,880 --> 00:31:43,720
Speaker 1: in in in this Cevich episode, I felt really when

480
00:31:43,720 --> 00:31:46,640
Speaker 1: I pronounced what did I oh, um, milk of the tiger.

481
00:31:47,040 --> 00:31:49,120
Speaker 1: When I said when I said it what that rolled

482
00:31:49,120 --> 00:31:52,240
Speaker 1: are at the end, I felt immediately really goofy because

483
00:31:52,360 --> 00:31:54,200
Speaker 1: I'm like, am I really over pronouncing this? But then

484
00:31:54,200 --> 00:31:55,400
Speaker 1: I was like, I don't know, it's kind of. I

485
00:31:55,440 --> 00:31:58,560
Speaker 1: don't know, it's it's a very strange um and interesting

486
00:31:59,360 --> 00:32:06,480
Speaker 1: uh converse station that certainly is larger than this episode. Yes, yes, um,

487
00:32:06,520 --> 00:32:11,640
Speaker 1: but we do appreciate that and also all of the recipe. Yes,

488
00:32:14,080 --> 00:32:17,080
Speaker 1: thanks stories. I do love that you asked for maple

489
00:32:17,120 --> 00:32:19,320
Speaker 1: syrup and they were like, the heck is maple syrup?

490
00:32:20,520 --> 00:32:27,000
Speaker 1: Or what are you talking about? You strange child? That's fantastic, um.

491
00:32:27,040 --> 00:32:29,680
Speaker 1: So thanks to both of those listeners for writing in.

492
00:32:29,960 --> 00:32:31,320
Speaker 1: If you would like to write to us and you

493
00:32:31,360 --> 00:32:34,400
Speaker 1: can our emails hello at saver pod dot com. We're

494
00:32:34,400 --> 00:32:37,160
Speaker 1: also on social media. You can find us on Twitter, Facebook,

495
00:32:37,160 --> 00:32:39,640
Speaker 1: and Instagram at saver pod and we do hope to

496
00:32:39,680 --> 00:32:42,080
Speaker 1: hear from you. Sabor is production of I Heart Radio.

497
00:32:42,200 --> 00:32:44,360
Speaker 1: For more podcasts to my heart Radio, you can visit

498
00:32:44,400 --> 00:32:47,160
Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

499
00:32:47,200 --> 00:32:50,120
Speaker 1: listen to your favorite shows. Thanks as always to your

500
00:32:50,120 --> 00:32:52,920
Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you

501
00:32:52,960 --> 00:32:54,680
Speaker 1: for listening, and we hope that lots more good things

502
00:32:54,720 --> 00:33:03,560
Speaker 1: are coming your way