1 00:00:08,760 --> 00:00:10,879 Speaker 1: Hello and welcome to Saber production of iHeartRadio. 2 00:00:10,920 --> 00:00:13,400 Speaker 2: I'm Annie Reese and Unborn Vocal Bum and today we 3 00:00:13,480 --> 00:00:18,360 Speaker 2: have an episode for you about dim sum. Yes uh, 4 00:00:18,880 --> 00:00:20,800 Speaker 2: which is our first This is our first recording of 5 00:00:20,840 --> 00:00:21,600 Speaker 2: twenty twenty four. 6 00:00:22,400 --> 00:00:24,440 Speaker 3: Happy New Year, Welcome. 7 00:00:25,400 --> 00:00:30,560 Speaker 1: Yes, hopefully we are not too rusty. This is a 8 00:00:30,680 --> 00:00:35,159 Speaker 1: very exciting topic for both of us, I believe, to 9 00:00:35,200 --> 00:00:38,760 Speaker 1: start the new year off with. But we are being 10 00:00:39,240 --> 00:00:40,840 Speaker 1: pretty broad here. 11 00:00:41,560 --> 00:00:46,600 Speaker 2: Yeah, we could go into probably at least a short 12 00:00:46,640 --> 00:00:52,360 Speaker 2: episode on literally any dish within the context of dim sum. Yes, 13 00:00:52,640 --> 00:00:58,080 Speaker 2: so yeah, and there are I didn't include a number 14 00:00:58,120 --> 00:01:00,640 Speaker 2: in our number section because I couldn't find good source 15 00:01:00,680 --> 00:01:04,800 Speaker 2: about this, but like, there are hundreds, if not thousands 16 00:01:04,880 --> 00:01:07,880 Speaker 2: of dishes that are included under the umbrella of dim sum. 17 00:01:08,240 --> 00:01:14,120 Speaker 2: So wow, yeah. 18 00:01:12,480 --> 00:01:17,760 Speaker 1: Yeah, So this is an overview. I believe I know 19 00:01:17,840 --> 00:01:20,360 Speaker 1: the answer, but I must ask Lauren, was there any 20 00:01:20,360 --> 00:01:21,560 Speaker 1: reason this was on your mind? 21 00:01:22,560 --> 00:01:25,840 Speaker 2: You know, it's just a nice thing to do with 22 00:01:26,000 --> 00:01:31,120 Speaker 2: family and friends. I love dem sum, and the holidays 23 00:01:31,160 --> 00:01:33,759 Speaker 2: are a nice thing to do with family and friends, 24 00:01:33,840 --> 00:01:38,240 Speaker 2: or can be depending on your you know, family and friends, 25 00:01:36,440 --> 00:01:42,200 Speaker 2: and and so I was thinking, I was thinking about 26 00:01:42,200 --> 00:01:44,520 Speaker 2: how how nice, how nice dim Sum is, and how 27 00:01:44,560 --> 00:01:46,760 Speaker 2: much I wanted to talk about it, and I was 28 00:01:46,800 --> 00:01:51,560 Speaker 2: feeling ambitious. I was like, you know, maybe at the 29 00:01:51,680 --> 00:01:54,160 Speaker 2: end of twenty twenty three, beginning of twenty twenty four, 30 00:01:54,240 --> 00:01:56,800 Speaker 2: I'm going to tackle some of these big topics that 31 00:01:56,840 --> 00:01:58,520 Speaker 2: we haven't tackled yet. 32 00:01:58,680 --> 00:02:05,800 Speaker 1: Go, well, here we are. I also love dim Sum. 33 00:02:06,640 --> 00:02:11,440 Speaker 1: When you sent this, I was planning with my friends 34 00:02:12,240 --> 00:02:17,760 Speaker 1: a dim Sum because we haven't been since the pandemic. 35 00:02:17,840 --> 00:02:22,080 Speaker 1: Oh wow, yeah, and I've missed it horribly and so 36 00:02:22,200 --> 00:02:25,440 Speaker 1: have they. And this is the Year of the Dragon, 37 00:02:25,480 --> 00:02:32,760 Speaker 1: which is my year. Yes, yes, but yeah, the cravings 38 00:02:32,760 --> 00:02:33,880 Speaker 1: were very intense. 39 00:02:34,360 --> 00:02:36,800 Speaker 3: Oh they were, Oh my heck. 40 00:02:36,919 --> 00:02:39,760 Speaker 2: Every single photo I was looking at, every single description 41 00:02:39,840 --> 00:02:46,359 Speaker 2: that I read, was painfully craving. Full speaking of a 42 00:02:46,520 --> 00:02:49,040 Speaker 2: shout out to the listener whose name I'm forgetting off 43 00:02:49,040 --> 00:02:51,560 Speaker 2: the top of my head, who sent us those adorable 44 00:02:51,600 --> 00:02:53,880 Speaker 2: dim Sum calendars a few years back. 45 00:02:54,720 --> 00:02:58,920 Speaker 1: Yes, yes, And also we did do an episode on 46 00:02:59,440 --> 00:03:03,200 Speaker 1: Lunar New Year Food. I think we've done a couple 47 00:03:03,240 --> 00:03:05,480 Speaker 1: of things that would fall under this umbrella as well. 48 00:03:06,280 --> 00:03:09,160 Speaker 1: Brunch surprisingly our old episode on Brunch. I know we 49 00:03:09,200 --> 00:03:13,320 Speaker 1: talked about it a little bit so those are a 50 00:03:13,360 --> 00:03:15,480 Speaker 1: couple of things you can look into it. I guess 51 00:03:15,600 --> 00:03:17,480 Speaker 1: this brings us to our question. 52 00:03:17,840 --> 00:03:18,919 Speaker 3: I guess it does. 53 00:03:20,600 --> 00:03:24,800 Speaker 1: Dim sum? What is it? 54 00:03:25,720 --> 00:03:26,080 Speaker 3: Well? 55 00:03:26,760 --> 00:03:29,720 Speaker 2: Dim sum is a type of meal where you order 56 00:03:29,880 --> 00:03:32,799 Speaker 2: a number of small dishes or it can refer to 57 00:03:33,000 --> 00:03:37,600 Speaker 2: those dishes themselves of more or less bite sized foods, 58 00:03:37,880 --> 00:03:40,280 Speaker 2: and you share them around a table with friends and 59 00:03:40,360 --> 00:03:44,400 Speaker 2: family and cups of tea. There are a bunch of 60 00:03:44,440 --> 00:03:48,640 Speaker 2: dishes traditionally attributed to dim sum, and they can cover 61 00:03:48,760 --> 00:03:53,160 Speaker 2: a pretty wide range of ingredients and flavors and preparation methods. 62 00:03:53,840 --> 00:04:02,240 Speaker 2: You know, vegetables, meat, seafood, rice, s, wheat, savory, sweet, spicy, steamed, baked, fried, roasted, chilled. 63 00:04:03,480 --> 00:04:06,480 Speaker 2: You often choose each dish off of carts or trays 64 00:04:06,520 --> 00:04:08,560 Speaker 2: that are brought around to each table, and there are 65 00:04:08,600 --> 00:04:11,720 Speaker 2: often a lot of different kinds of dumplings involved, and 66 00:04:11,800 --> 00:04:14,640 Speaker 2: a number of dipping sauces on the table or condiments 67 00:04:14,680 --> 00:04:16,679 Speaker 2: for mixing up your own, you know, vinegar and chili, 68 00:04:16,720 --> 00:04:20,560 Speaker 2: oil and soy sauce, et cetera. It's traditionally a brunch thing, 69 00:04:21,080 --> 00:04:24,599 Speaker 2: but it is expandable. Like the idea here is to 70 00:04:24,680 --> 00:04:28,039 Speaker 2: have a variety of just lovely little bites and have 71 00:04:28,200 --> 00:04:32,719 Speaker 2: a nice relaxed time doing it. It's like if a 72 00:04:32,760 --> 00:04:38,120 Speaker 2: buffet came to you. It's it's sort of beautifully controlled chaos, 73 00:04:38,440 --> 00:04:40,839 Speaker 2: like like sitting in the middle of a swirling teapot. 74 00:04:41,920 --> 00:04:45,200 Speaker 3: It's like a you know, when you get a cup of. 75 00:04:45,160 --> 00:04:48,520 Speaker 2: Tea and it warms your hands and then and then 76 00:04:48,560 --> 00:04:51,000 Speaker 2: you take a sip and it warms just your whole 77 00:04:51,040 --> 00:04:54,599 Speaker 2: being from the inside out. It's it's like a whole 78 00:04:54,640 --> 00:04:56,040 Speaker 2: meal of that feeling. 79 00:04:57,960 --> 00:05:02,280 Speaker 1: Yeah. Yeah, And I know I've told this story before, 80 00:05:02,320 --> 00:05:05,839 Speaker 1: but one of my favorite videos a friend of mine 81 00:05:05,880 --> 00:05:09,720 Speaker 1: it's ever taken of our group doing dim sum, is 82 00:05:09,760 --> 00:05:12,599 Speaker 1: that we were all just laughing, enjoining each other's company, 83 00:05:12,800 --> 00:05:15,360 Speaker 1: and like there's all these dishes in front of us 84 00:05:15,400 --> 00:05:17,279 Speaker 1: and we're all drinking tea, and it was just like 85 00:05:17,320 --> 00:05:20,520 Speaker 1: such a warm, lovely enjoying of the time together. 86 00:05:20,920 --> 00:05:22,719 Speaker 3: Oh yeah, yeah. 87 00:05:22,800 --> 00:05:26,960 Speaker 1: So it's again your description accurate as always. 88 00:05:28,880 --> 00:05:33,480 Speaker 2: Huh okay, well, all of that, All of that being said, yes, 89 00:05:34,080 --> 00:05:37,719 Speaker 2: the exact setup of dim sum will depend on the restaurant. 90 00:05:38,160 --> 00:05:40,680 Speaker 2: At larger restaurants, you're often seated at like a big 91 00:05:40,760 --> 00:05:43,880 Speaker 2: round table with a lazy susan in the middle, and 92 00:05:44,040 --> 00:05:48,279 Speaker 2: you choose dishes from these roving steel carts or perhaps 93 00:05:48,279 --> 00:05:51,320 Speaker 2: servers with trays right, and the dishes could be small 94 00:05:51,360 --> 00:05:54,520 Speaker 2: plates for fried or baked or roasted foods, or little 95 00:05:54,600 --> 00:05:58,559 Speaker 2: metal or bamboo steam baskets for steamed dishes. Each dish 96 00:05:58,640 --> 00:06:02,160 Speaker 2: usually includes like three or more of whatever item, and 97 00:06:02,480 --> 00:06:07,240 Speaker 2: each piece is often dainty and sort of pretty, kind 98 00:06:07,240 --> 00:06:11,760 Speaker 2: of belying how heavy they really can be. So yeah, 99 00:06:12,000 --> 00:06:13,800 Speaker 2: you choose what you want. The server will plunk the 100 00:06:13,800 --> 00:06:16,200 Speaker 2: dish down and record your choice on a little piece 101 00:06:16,200 --> 00:06:18,479 Speaker 2: of paper paper card that you'll bring to the cash 102 00:06:18,480 --> 00:06:21,200 Speaker 2: register later at the end of the meal, where they 103 00:06:21,200 --> 00:06:24,640 Speaker 2: will tally it up and you pay. The lazy Susan 104 00:06:24,680 --> 00:06:26,479 Speaker 2: helps make sure that everyone has access to all the 105 00:06:26,480 --> 00:06:29,360 Speaker 2: dishes around the table. You can usually also place special 106 00:06:29,440 --> 00:06:32,760 Speaker 2: orders off of menus, either for like larger or fancier dishes, 107 00:06:32,920 --> 00:06:34,600 Speaker 2: or just you know, whatever you want that you haven't 108 00:06:34,640 --> 00:06:38,159 Speaker 2: seen come around. There are also smaller restaurants where you 109 00:06:38,200 --> 00:06:41,080 Speaker 2: do order mostly off of a menu, or maybe tick 110 00:06:41,120 --> 00:06:43,400 Speaker 2: off your choices on a little paper card on your table, 111 00:06:43,839 --> 00:06:45,920 Speaker 2: but either way it's just, oh, it's such a great 112 00:06:45,960 --> 00:06:48,120 Speaker 2: way to have a little bit of a lot of 113 00:06:48,120 --> 00:06:51,159 Speaker 2: different things, which is my personal favorite style of eating. 114 00:06:55,360 --> 00:06:58,640 Speaker 2: And yes, as we said, there are a lot of 115 00:06:58,680 --> 00:07:02,400 Speaker 2: dishes you can run into in some way, too many 116 00:07:02,480 --> 00:07:05,120 Speaker 2: to describe here, So if you have a favorite one 117 00:07:05,400 --> 00:07:07,719 Speaker 2: or one that you want to tell a story about, 118 00:07:07,800 --> 00:07:10,120 Speaker 2: do write in. But okay, here are a few common 119 00:07:10,200 --> 00:07:15,280 Speaker 2: like categories and and examples, all right, Perhaps most famously, 120 00:07:15,480 --> 00:07:19,600 Speaker 2: you've got steamed dumplings made with wheat dough wrappers. And 121 00:07:19,840 --> 00:07:22,320 Speaker 2: there are a few varieties of wheat dough here. It 122 00:07:22,360 --> 00:07:26,160 Speaker 2: could be rolled thin and delicate like in shumai, just 123 00:07:26,200 --> 00:07:28,960 Speaker 2: a real tender skin shaped into a little cup containing 124 00:07:29,000 --> 00:07:31,880 Speaker 2: things like ground pork and shrimp, seasoned with stuff like 125 00:07:31,960 --> 00:07:36,760 Speaker 2: mushrooms and sesame. A slightly thicker but still tender dough 126 00:07:36,960 --> 00:07:39,760 Speaker 2: might hold ground pork or chicken with a little bit 127 00:07:39,760 --> 00:07:42,920 Speaker 2: of broth. And those are soup dumplings. And the way 128 00:07:42,960 --> 00:07:44,840 Speaker 2: that you're supposed to eat these, and I never knew, 129 00:07:44,840 --> 00:07:48,320 Speaker 2: and I always had so much trouble with them, is 130 00:07:48,720 --> 00:07:50,680 Speaker 2: you pick them up, you put them in your soup spoon. 131 00:07:51,080 --> 00:07:53,960 Speaker 2: Then you take a little nibble out of the out 132 00:07:53,960 --> 00:07:56,400 Speaker 2: of the skin to let the broth release into the spoon, 133 00:07:56,840 --> 00:07:58,040 Speaker 2: and then you slurp it down. 134 00:08:01,720 --> 00:08:03,360 Speaker 1: I don't know if I knew that either, I've just 135 00:08:04,360 --> 00:08:05,040 Speaker 1: gone for it. 136 00:08:05,200 --> 00:08:08,800 Speaker 2: Oh yeah, yeah, just this whole bite, hot broth, scalding 137 00:08:08,880 --> 00:08:12,040 Speaker 2: your mouth and it was pretty good. Awkward times, but 138 00:08:12,160 --> 00:08:17,640 Speaker 2: delicious anyway. This is apparently the official methods, so now 139 00:08:17,680 --> 00:08:21,520 Speaker 2: we know, and knowing is half the soup dumpling okay, 140 00:08:22,520 --> 00:08:25,040 Speaker 2: or or we're still not done with wheat dough. The 141 00:08:25,320 --> 00:08:28,200 Speaker 2: dough can be puffy and bread like, as in a 142 00:08:28,400 --> 00:08:33,160 Speaker 2: charcu bow, a spicy saucy barbecued pork in this, like 143 00:08:33,280 --> 00:08:35,120 Speaker 2: tender cloud of steamed bread. 144 00:08:36,760 --> 00:08:38,040 Speaker 1: That's a favorite at my table. 145 00:08:38,120 --> 00:08:41,280 Speaker 2: Yeah, oh yeah, those are always so good. It's a 146 00:08:41,280 --> 00:08:46,240 Speaker 2: lot of bread anyway, so good, okay, all right. You 147 00:08:46,280 --> 00:08:49,520 Speaker 2: can also get pan fried dumplings or deep fried spring 148 00:08:49,600 --> 00:08:53,280 Speaker 2: rolls or savory fillings baked into a small bun, or 149 00:08:53,320 --> 00:08:57,520 Speaker 2: like a flaky triangle of pastry. Yeah. Other dumplings are 150 00:08:57,559 --> 00:09:00,360 Speaker 2: not made with wheat flour, but with a starchy alternates 151 00:09:00,360 --> 00:09:04,040 Speaker 2: of various kinds. Take a hardgal which are ground shrimp 152 00:09:04,040 --> 00:09:07,280 Speaker 2: and maybe some bamboo shoot in this tender chewy wrapper 153 00:09:07,440 --> 00:09:11,439 Speaker 2: made of potato starch and tapioca starch. Usually it's steamed 154 00:09:11,679 --> 00:09:13,920 Speaker 2: so that it's semi translucent so you can see the 155 00:09:13,960 --> 00:09:19,160 Speaker 2: pink of the shrimp inside. So good. Or a taro 156 00:09:19,280 --> 00:09:22,120 Speaker 2: root dumplings, which are made of mashed taro root wrapped 157 00:09:22,160 --> 00:09:25,400 Speaker 2: around some ground pork and shrimp, then deep fried so 158 00:09:25,480 --> 00:09:30,320 Speaker 2: the taro get gets lacy and crunchy on the outside. 159 00:09:30,559 --> 00:09:37,520 Speaker 1: Yeah, oh dear, we're both just like sighing and shaking 160 00:09:37,559 --> 00:09:38,040 Speaker 1: our heads. 161 00:09:39,320 --> 00:09:39,680 Speaker 3: Okay. 162 00:09:39,840 --> 00:09:43,400 Speaker 2: You don't often get straight up rice at dim sum. 163 00:09:43,679 --> 00:09:46,760 Speaker 2: It can come with certain dishes, but a different preparation 164 00:09:46,920 --> 00:09:49,840 Speaker 2: is common, and that is a packet of sticky rice 165 00:09:50,920 --> 00:09:53,880 Speaker 2: filled with things like like sausage or mushrooms, wrapped in 166 00:09:53,920 --> 00:09:58,199 Speaker 2: a lotus leaf and then steamed, or kangi, which is 167 00:09:58,240 --> 00:10:00,920 Speaker 2: a savory rice porridge served with a number of toppings 168 00:10:00,920 --> 00:10:05,880 Speaker 2: that can vary. Rice powder is also often used to 169 00:10:05,920 --> 00:10:11,800 Speaker 2: make dough, like for cheung fun. I'm not sure if 170 00:10:11,840 --> 00:10:13,920 Speaker 2: I'm saying that right. Annie is winsing. 171 00:10:13,960 --> 00:10:14,600 Speaker 3: Here we go, though. 172 00:10:14,800 --> 00:10:19,000 Speaker 2: It's those rice noodle rolls, Okay. There are these large, thin, flat, 173 00:10:19,480 --> 00:10:22,280 Speaker 2: slippy rice noodles that are steamed and then rolled up, 174 00:10:22,640 --> 00:10:25,360 Speaker 2: maybe around like ground meat or some fried wheat dough, 175 00:10:25,640 --> 00:10:28,160 Speaker 2: and then served in a kind of thin, salty, savory 176 00:10:28,160 --> 00:10:32,679 Speaker 2: sauce so good. Or you can use rice to make 177 00:10:32,720 --> 00:10:34,640 Speaker 2: a to make turnip cake, which is a type of 178 00:10:34,880 --> 00:10:37,520 Speaker 2: rice dough and shredded radish with little bits of usually 179 00:10:37,600 --> 00:10:41,520 Speaker 2: like chewy mushroom or pork or shrimp, and the whole 180 00:10:41,559 --> 00:10:45,600 Speaker 2: cake is steamed and then pan fried into these like chewy, 181 00:10:45,640 --> 00:10:51,960 Speaker 2: pillowy crispy slices. Yeah, or glutenous rice dumplings, which are 182 00:10:52,000 --> 00:10:54,760 Speaker 2: these little football shapes stuffed with pork and shrimp and 183 00:10:54,800 --> 00:10:58,000 Speaker 2: deep fried until they're crispy on the outside and gooey 184 00:10:58,040 --> 00:11:00,640 Speaker 2: chewy on the inside. 185 00:11:00,800 --> 00:11:03,160 Speaker 3: I'm dying here. Those are one of. 186 00:11:03,160 --> 00:11:09,520 Speaker 2: My personal favorites. Then you've got proteins, maybe some steamed 187 00:11:09,559 --> 00:11:13,760 Speaker 2: beef short ribs or braised pork spear ribs, beautiful sliced 188 00:11:13,840 --> 00:11:18,080 Speaker 2: roast duck, steamed meatballs. Different kinds of offal are also common, 189 00:11:18,200 --> 00:11:21,280 Speaker 2: like whole chicken feet often deep fried and then braised 190 00:11:21,400 --> 00:11:24,280 Speaker 2: in something like a fermented black bean sauce or a 191 00:11:24,400 --> 00:11:28,240 Speaker 2: honeycomb tripe simmered in like a garlicy gingery broth, or 192 00:11:28,280 --> 00:11:36,600 Speaker 2: maybe some curry vegetables. You ask, yes, dim sum does 193 00:11:36,640 --> 00:11:39,200 Speaker 2: tend to be protein and carb heavy, but there are 194 00:11:39,320 --> 00:11:43,520 Speaker 2: often vegetable dishes available, like steamed or sauteed Chinese broccoli 195 00:11:43,720 --> 00:11:46,440 Speaker 2: or greens or pea shoots, often with like a little 196 00:11:46,440 --> 00:11:48,679 Speaker 2: bit of garlic and or some oyster sauce on there. 197 00:11:49,840 --> 00:11:52,240 Speaker 3: And dessert there. 198 00:11:52,080 --> 00:11:55,600 Speaker 2: Are baked goods like tiny egg custard tarts in these 199 00:11:55,600 --> 00:11:59,319 Speaker 2: little flaky pastry cups or buns filled with sweet cream. 200 00:12:00,080 --> 00:12:03,480 Speaker 2: Can get steamed buns filled with a lotus root paste 201 00:12:03,600 --> 00:12:07,439 Speaker 2: or this like salty sweet egg custard. They're usually cold 202 00:12:07,480 --> 00:12:11,480 Speaker 2: puddings and flavors like coconut or mango. Fried things like 203 00:12:11,600 --> 00:12:15,920 Speaker 2: little little doughnut balls, and another one of my personal favorites, 204 00:12:15,960 --> 00:12:19,000 Speaker 2: I really like glutenous rice, like a dumpling made of 205 00:12:19,040 --> 00:12:22,720 Speaker 2: glutenous rice dough filled with sweet red bean paste or 206 00:12:22,720 --> 00:12:25,800 Speaker 2: maybe black sesame paste or other stuff and then then 207 00:12:25,840 --> 00:12:28,240 Speaker 2: deep fried encoated in sesame seeds. 208 00:12:29,320 --> 00:12:31,800 Speaker 1: Mm hmm. That's my favorite stew. 209 00:12:32,240 --> 00:12:34,800 Speaker 2: No matter what the feeling is, it's always like crispy, chewy, 210 00:12:34,880 --> 00:12:36,400 Speaker 2: sweet and savory all at once. 211 00:12:37,400 --> 00:12:39,760 Speaker 3: And oh I love them. I love them. 212 00:12:39,800 --> 00:12:41,800 Speaker 2: It's like a little deep fried peanut butter sandwich. 213 00:12:42,600 --> 00:12:46,800 Speaker 1: Yes, that is one. My friends usually request one to go, 214 00:12:48,080 --> 00:12:50,680 Speaker 1: let's go. They get an extra order to go. 215 00:12:52,400 --> 00:12:55,000 Speaker 2: If you happen to have these in your fridge for 216 00:12:55,040 --> 00:12:57,439 Speaker 2: a minute and you need to reheat them, I highly 217 00:12:57,480 --> 00:13:02,839 Speaker 2: recommend an air fryer, by the way. Yeah, but also 218 00:13:03,040 --> 00:13:07,240 Speaker 2: don't forget the tea, because tea is a really integral 219 00:13:07,280 --> 00:13:12,679 Speaker 2: part of especially traditional dim sum. The phrase yum cha 220 00:13:12,920 --> 00:13:17,559 Speaker 2: technically means drink tea, but it's often synonymous with dim sum, 221 00:13:18,200 --> 00:13:22,040 Speaker 2: and as you are sharing tea around the table, it 222 00:13:22,120 --> 00:13:24,560 Speaker 2: is perhaps traditional to pour for other people. If you 223 00:13:24,600 --> 00:13:27,000 Speaker 2: don't do that, that's fine, do whatever you want. But 224 00:13:27,080 --> 00:13:29,600 Speaker 2: if your teapot is out of water and you need more, 225 00:13:29,800 --> 00:13:31,760 Speaker 2: you can set the lid open or like on the 226 00:13:31,760 --> 00:13:33,520 Speaker 2: table beside the pot to let your serve know that 227 00:13:33,520 --> 00:13:34,240 Speaker 2: you need to refill. 228 00:13:35,360 --> 00:13:40,000 Speaker 1: Yes, good tip, good tip. It's also funny because the 229 00:13:40,040 --> 00:13:42,160 Speaker 1: place I usually go it is one of the more 230 00:13:42,559 --> 00:13:45,520 Speaker 1: i would say traditional places where they run out of food. 231 00:13:45,880 --> 00:13:49,079 Speaker 1: Oh sure, yeah, so it's more of a brunch place time, 232 00:13:50,120 --> 00:13:54,520 Speaker 1: but I'm too shy to do. I was reading about 233 00:13:54,559 --> 00:13:57,920 Speaker 1: this and they were like, you can run up and say, oh, 234 00:13:58,040 --> 00:14:00,439 Speaker 1: this is the dish I've been waiting for instead of 235 00:14:00,480 --> 00:14:02,000 Speaker 1: waiting for the cart to come to your table. I'm 236 00:14:02,000 --> 00:14:03,679 Speaker 1: too shy to do it. But there are several dishes 237 00:14:03,720 --> 00:14:05,920 Speaker 1: that you were listing. I was like, yeah, I think 238 00:14:05,920 --> 00:14:11,280 Speaker 1: we only got those spare ribs once at all. It 239 00:14:11,360 --> 00:14:16,080 Speaker 1: was delicious. Maybe this year I'll have a little bit more. 240 00:14:16,320 --> 00:14:16,840 Speaker 3: Yeah. 241 00:14:17,000 --> 00:14:19,000 Speaker 2: A lot of the a lot of the articles that 242 00:14:19,360 --> 00:14:22,080 Speaker 2: I was or you know, blog posts are just just 243 00:14:22,120 --> 00:14:24,080 Speaker 2: interviews that I was reading about all of this. We're like, 244 00:14:24,160 --> 00:14:28,880 Speaker 2: be brave, be bold, like go after those carts, like 245 00:14:28,880 --> 00:14:34,040 Speaker 2: like what they look so busy though, yell just yell 246 00:14:34,080 --> 00:14:36,920 Speaker 2: across the restaurant. I don't know, don't take time to 247 00:14:36,920 --> 00:14:40,920 Speaker 2: say please or thank you. The professionals don't, and they 248 00:14:41,000 --> 00:14:41,920 Speaker 2: get the good dishes. 249 00:14:42,800 --> 00:14:45,480 Speaker 1: It is true. This is one of the reasons. And 250 00:14:45,520 --> 00:14:48,400 Speaker 1: I actually adore this, but I sometimes I'm like, I 251 00:14:49,680 --> 00:14:53,640 Speaker 1: could barely get by Advandarin, but I can do some stuff. 252 00:14:53,880 --> 00:14:55,680 Speaker 1: And a lot of friends of mine will ask me 253 00:14:55,760 --> 00:14:59,320 Speaker 1: to go with them, oh there, like worried they won't 254 00:14:59,320 --> 00:15:01,080 Speaker 1: be able to commune cater or whatever, and I'm like, 255 00:15:01,640 --> 00:15:03,720 Speaker 1: you can. If you can point to something, you're gonna 256 00:15:03,760 --> 00:15:09,000 Speaker 1: be Okay. I'm flattered, but it means I can invite 257 00:15:09,040 --> 00:15:11,120 Speaker 1: into a lot of dim sum events, which is great, 258 00:15:15,400 --> 00:15:17,520 Speaker 1: but I think you'll be fine. You'll be fine. 259 00:15:17,640 --> 00:15:19,560 Speaker 3: Yeah, oh yeah, No, I speak. 260 00:15:20,160 --> 00:15:23,000 Speaker 2: If it's not clear for my pronunciations above, I speak 261 00:15:23,040 --> 00:15:28,680 Speaker 2: absolutely zero Chinese Mandarin or otherwise. And uh yeah, I 262 00:15:28,960 --> 00:15:31,840 Speaker 2: get along just fine. It's if you're hungry enough and 263 00:15:32,440 --> 00:15:34,320 Speaker 2: you kind of make I just make a lot of 264 00:15:34,360 --> 00:15:35,240 Speaker 2: like football shapes. 265 00:15:35,280 --> 00:15:35,680 Speaker 3: I don't know. 266 00:15:35,800 --> 00:15:39,560 Speaker 2: That's just like glutinous rice. Everything, the fried. I want 267 00:15:39,560 --> 00:15:39,960 Speaker 2: the fried. 268 00:15:40,040 --> 00:15:43,120 Speaker 1: Thank you. Yes. Well, that's one of the interesting things. 269 00:15:43,160 --> 00:15:44,840 Speaker 1: And we're going to talk about this a bit more later, 270 00:15:44,880 --> 00:15:47,720 Speaker 1: but that's one of interesting unique things in my experience 271 00:15:47,720 --> 00:15:49,320 Speaker 1: with dim sum is that you get to see the 272 00:15:49,320 --> 00:15:54,320 Speaker 1: food and point to it. And that's when I was 273 00:15:54,400 --> 00:15:56,880 Speaker 1: in China. That's how I kind of survived At first. 274 00:15:56,880 --> 00:16:01,160 Speaker 1: I was like, yeah, that one good, let's try that. 275 00:16:02,760 --> 00:16:07,040 Speaker 1: So yes, yes, yes, yes, Well what about the nutrition. 276 00:16:07,320 --> 00:16:09,520 Speaker 3: No, No, that depends. That depends. 277 00:16:10,920 --> 00:16:14,880 Speaker 2: Dim Sum can be very calorically dense. Lots of fatty meats, 278 00:16:14,960 --> 00:16:17,480 Speaker 2: lots of fried foods, carbs of plenty. 279 00:16:17,600 --> 00:16:20,920 Speaker 3: You know. Treats are nice. Treats are nice. 280 00:16:21,160 --> 00:16:23,160 Speaker 1: Yes, dim sum is very nice. 281 00:16:23,680 --> 00:16:24,400 Speaker 3: Oh heck it is. 282 00:16:25,160 --> 00:16:28,120 Speaker 1: Oh my, well, we have a couple of numbers for you. 283 00:16:28,280 --> 00:16:32,640 Speaker 2: Yeah, kind of sort of I kept reading about this 284 00:16:32,680 --> 00:16:37,160 Speaker 2: one dim Sum place that was the first one I 285 00:16:37,240 --> 00:16:41,840 Speaker 2: believe to receive a Michelin star, and it kind of 286 00:16:42,480 --> 00:16:46,160 Speaker 2: it's tagline to this day is like the cheapest Michelin 287 00:16:46,240 --> 00:16:50,680 Speaker 2: star restaurant in the world. Dim Sum can be expensive, certainly, 288 00:16:50,720 --> 00:16:54,920 Speaker 2: but very oftentimes it's it's quite reasonably priced. So I 289 00:16:54,920 --> 00:16:56,560 Speaker 2: looked a little bit further into it, and there are 290 00:16:56,680 --> 00:17:03,240 Speaker 2: currently fourteen Michelin selected seen bib Gourmand and one Michelin 291 00:17:03,240 --> 00:17:05,080 Speaker 2: starred dim Sum restaurants. 292 00:17:04,600 --> 00:17:09,040 Speaker 1: Around the world. Quite a selection, I must. 293 00:17:08,880 --> 00:17:14,000 Speaker 2: Say, though there are a lot more than that. As 294 00:17:14,040 --> 00:17:17,080 Speaker 2: of twenty nineteen, there were some thirteen hundred dim Sum 295 00:17:17,080 --> 00:17:21,199 Speaker 2: restaurants in Hong Kong alone. Yes, and a lot has 296 00:17:21,240 --> 00:17:24,440 Speaker 2: been written about dim Sum in Hong Kong. Oh yeah, 297 00:17:24,480 --> 00:17:29,280 Speaker 2: oh yeah, one of the centers, Yeah, one of the centers. Well, 298 00:17:29,520 --> 00:17:31,280 Speaker 2: we have quite the history for you. 299 00:17:31,720 --> 00:17:32,240 Speaker 3: We do. 300 00:17:32,320 --> 00:17:33,919 Speaker 2: But first we've got a quick break for a word 301 00:17:33,960 --> 00:17:45,080 Speaker 2: from our sponsors, and we're back. Thank you sponsor, Yes, 302 00:17:45,200 --> 00:17:47,639 Speaker 2: thank you, okay, So yes. 303 00:17:48,200 --> 00:17:50,920 Speaker 1: The history of drinking tea in China is a long 304 00:17:50,920 --> 00:17:54,880 Speaker 1: one and is closely intertwined with the story of dim Sum. 305 00:17:54,920 --> 00:17:58,280 Speaker 1: I know. We have done episodes based on tea. But 306 00:17:58,359 --> 00:18:01,360 Speaker 1: I feel like that is a whole that's a whole world. 307 00:18:01,440 --> 00:18:02,480 Speaker 1: But we have done a. 308 00:18:02,480 --> 00:18:06,080 Speaker 2: Couple Yeah, yeah, more shall follow in the future when 309 00:18:06,119 --> 00:18:08,920 Speaker 2: we're feeling similarly exuberant. 310 00:18:10,640 --> 00:18:13,359 Speaker 1: Yes, I like how we're already preparing to be tired. 311 00:18:15,200 --> 00:18:20,159 Speaker 1: But according to most sources looking into dim sum, it 312 00:18:20,240 --> 00:18:23,720 Speaker 1: most likely originated thousands of years ago out of teahouses 313 00:18:23,880 --> 00:18:28,280 Speaker 1: established along China's Silk Road, which was a trade network 314 00:18:28,440 --> 00:18:32,440 Speaker 1: spanning across parts of southern China, India, and the Middle East. 315 00:18:33,040 --> 00:18:36,280 Speaker 1: And these tea houses were places where people traveling along 316 00:18:36,320 --> 00:18:39,560 Speaker 1: the Silk Road could stop, take a break and enjoy 317 00:18:39,600 --> 00:18:45,400 Speaker 1: some tea, which many believed helped with digestion. So these 318 00:18:45,440 --> 00:18:49,320 Speaker 1: tea houses started offering snacks and were what many consider 319 00:18:49,400 --> 00:18:54,760 Speaker 1: the first examples of dim sum these snacks. However, quick 320 00:18:54,800 --> 00:18:58,840 Speaker 1: note some sources are more likely to put the origins 321 00:18:58,840 --> 00:19:01,720 Speaker 1: of dim sum way closer to where we are now, 322 00:19:01,960 --> 00:19:03,720 Speaker 1: like the late nineteenth century. 323 00:19:03,800 --> 00:19:05,680 Speaker 3: Oh yeah, yeah, sure, yeah. 324 00:19:05,720 --> 00:19:07,159 Speaker 1: And I think this has to do with how we 325 00:19:07,200 --> 00:19:10,320 Speaker 1: think of dim sum today versus this early version that's 326 00:19:10,359 --> 00:19:15,800 Speaker 1: being described here. And more than one source pointed out 327 00:19:15,840 --> 00:19:18,400 Speaker 1: the history of tea and snacks in China is far 328 00:19:18,520 --> 00:19:22,120 Speaker 1: older than this, and even when looking at the name 329 00:19:22,160 --> 00:19:25,760 Speaker 1: dim Sum, it's much more recent than the words for 330 00:19:25,920 --> 00:19:28,879 Speaker 1: tea and snacks in that area in the written record. 331 00:19:29,160 --> 00:19:32,320 Speaker 2: Sure yeah, yeah. There is also a bit of argument 332 00:19:32,359 --> 00:19:36,760 Speaker 2: about where the name came from and what exactly dim 333 00:19:36,760 --> 00:19:40,800 Speaker 2: sum means. I've seen translations claiming that dim sum literally 334 00:19:40,840 --> 00:19:44,360 Speaker 2: means something like dot the heart or touch the heart, 335 00:19:44,960 --> 00:19:48,080 Speaker 2: which would be an idiom intending something like hit the spot. 336 00:19:48,600 --> 00:19:49,520 Speaker 3: Yeah. 337 00:19:49,600 --> 00:19:52,800 Speaker 2: I've also seen translations claiming that that's poetic nonsense, and 338 00:19:52,840 --> 00:19:55,199 Speaker 2: that it more literally means to eat a little bit 339 00:19:55,200 --> 00:19:59,040 Speaker 2: of something so you know, which could hit the spot, 340 00:19:59,040 --> 00:20:00,720 Speaker 2: which can also so hit the spot. 341 00:20:00,960 --> 00:20:06,919 Speaker 1: Sure it's true. Yes. Another big piece of the story 342 00:20:06,960 --> 00:20:10,119 Speaker 1: of dim Sum was the transport and trade of wheat flower, 343 00:20:11,359 --> 00:20:13,800 Speaker 1: which is a key ingredient in dough and a lot 344 00:20:13,840 --> 00:20:17,840 Speaker 1: of the classic dishes. We think of transporting that along 345 00:20:17,880 --> 00:20:20,320 Speaker 1: the Silk Road, and it was along this route that 346 00:20:20,400 --> 00:20:23,440 Speaker 1: the ingredient that became key to so many classic dim 347 00:20:23,440 --> 00:20:28,119 Speaker 1: Sum dishes really made inroads in China. I did find 348 00:20:29,160 --> 00:20:32,520 Speaker 1: a story. In twenty sixteen, headlines were circulating about how 349 00:20:32,640 --> 00:20:35,960 Speaker 1: archaeologists discovered dumplings, one of the most popular dim sum 350 00:20:36,000 --> 00:20:39,600 Speaker 1: categories in tombs in northern China that could be traced 351 00:20:39,680 --> 00:20:42,080 Speaker 1: all the way back to two hundred and twenty to 352 00:20:42,119 --> 00:20:43,800 Speaker 1: five eighty nine CE. 353 00:20:44,160 --> 00:20:45,639 Speaker 3: Wow. Yeah. 354 00:20:45,880 --> 00:20:48,280 Speaker 1: They also found some that were more recent, but they 355 00:20:48,280 --> 00:20:51,480 Speaker 1: were apparently like mostly intact points. 356 00:20:51,840 --> 00:20:53,040 Speaker 3: Wow yeah. 357 00:20:53,119 --> 00:20:53,560 Speaker 1: Yeah. 358 00:20:53,600 --> 00:20:58,840 Speaker 2: Traditionally, as with many Northern Hemisphere areas, Northern China is 359 00:20:58,840 --> 00:21:03,600 Speaker 2: wheat growing, Southern China is rice growing. So yeah yes, 360 00:21:04,040 --> 00:21:06,680 Speaker 2: So it is interesting how the weed got into these 361 00:21:06,720 --> 00:21:11,800 Speaker 2: more southern areas of the of the area rates. 362 00:21:12,840 --> 00:21:17,440 Speaker 1: Well. As demand grew for these teahouses this dim sum, 363 00:21:17,520 --> 00:21:20,240 Speaker 1: more and more teahouses started opening, and not just along 364 00:21:20,320 --> 00:21:24,800 Speaker 1: the Silk Road. The art of dim sum was really 365 00:21:24,840 --> 00:21:27,320 Speaker 1: hammered out in Southern China, at least in terms of 366 00:21:27,359 --> 00:21:30,040 Speaker 1: how a lot of us in the West think of it. 367 00:21:31,200 --> 00:21:33,879 Speaker 1: Cantonese cuisine in the early days of dim sum already 368 00:21:33,880 --> 00:21:36,480 Speaker 1: included many of the popular dishes served today, like chicken 369 00:21:36,520 --> 00:21:40,200 Speaker 1: feet and awful, and it became common to have these 370 00:21:40,320 --> 00:21:43,800 Speaker 1: smallish snacks, often dumplings and cakes, served with tea for 371 00:21:43,840 --> 00:21:47,480 Speaker 1: breakfast or brunch to give you energy throughout the day. 372 00:21:49,600 --> 00:21:50,280 Speaker 3: Yeah. 373 00:21:50,600 --> 00:21:54,600 Speaker 2: Canton now known as Guangdong Province. I hope I'm not 374 00:21:54,640 --> 00:21:59,080 Speaker 2: butchering that it's along the southeast coast of China where 375 00:21:59,119 --> 00:22:02,000 Speaker 2: the Pearl River reaches the South China Sea, like just 376 00:22:02,080 --> 00:22:02,920 Speaker 2: north of Hong Kong. 377 00:22:03,480 --> 00:22:04,200 Speaker 3: So it's an. 378 00:22:04,160 --> 00:22:07,080 Speaker 2: Area with like a lot of trade, a lot of travel, 379 00:22:07,240 --> 00:22:10,520 Speaker 2: and a lot of industry, and some of all of 380 00:22:10,560 --> 00:22:14,080 Speaker 2: this developed as street food culture for these workers heading 381 00:22:14,119 --> 00:22:17,439 Speaker 2: in for the day. Vendors would carry long poles with 382 00:22:17,520 --> 00:22:20,439 Speaker 2: dishes balanced on one end and cooking equipment balanced on 383 00:22:20,440 --> 00:22:23,040 Speaker 2: the other and set up, you know, wherever foot traffic 384 00:22:23,119 --> 00:22:27,400 Speaker 2: was busy. This morphed into sturdier portable stalls and carts, 385 00:22:27,800 --> 00:22:31,159 Speaker 2: and then those carts started being brought indoors for a 386 00:22:31,200 --> 00:22:33,320 Speaker 2: sit down meal instead of like a grabbing go. 387 00:22:33,400 --> 00:22:33,800 Speaker 3: Kind of thing. 388 00:22:35,480 --> 00:22:39,720 Speaker 1: Rights, And by the nineteenth century, a whole culture around 389 00:22:39,800 --> 00:22:43,959 Speaker 1: dim sum had been established in the area, and a 390 00:22:43,960 --> 00:22:46,760 Speaker 1: brief search indicates a lot of the most famous dim 391 00:22:46,800 --> 00:22:50,879 Speaker 1: sum dishes like cargoo likely were created in this area 392 00:22:51,080 --> 00:22:54,560 Speaker 1: at the time. I tried to do like a brief 393 00:22:54,600 --> 00:22:56,120 Speaker 1: where did this come from? Where did this come from? 394 00:22:56,160 --> 00:22:58,600 Speaker 2: And I got overwhelms But yeah, too much, too much, 395 00:22:58,600 --> 00:23:00,240 Speaker 2: too many, huh. 396 00:23:01,000 --> 00:23:04,040 Speaker 1: As dim sum made its way across China, regional dishes 397 00:23:04,080 --> 00:23:05,080 Speaker 1: were developed as well. 398 00:23:05,600 --> 00:23:09,080 Speaker 2: Yeah, and in some areas like the then British colony 399 00:23:09,119 --> 00:23:13,240 Speaker 2: of Hong Kong, dim sum got fancier as restaurants tried 400 00:23:13,280 --> 00:23:16,840 Speaker 2: to one up each other, adding like chandeliers and statuary 401 00:23:17,160 --> 00:23:21,119 Speaker 2: and encouraging business meetings and like power breakfasts, you know, 402 00:23:21,160 --> 00:23:23,800 Speaker 2: the equivalent of the three martini lunch. 403 00:23:23,680 --> 00:23:24,080 Speaker 3: Kind of thing. 404 00:23:24,600 --> 00:23:28,080 Speaker 2: And this is where we began to get the new 405 00:23:28,119 --> 00:23:31,680 Speaker 2: tradition of like banquet hall dining rooms for dim sum restaurants, 406 00:23:32,080 --> 00:23:34,720 Speaker 2: which many of them are these days. But that's more 407 00:23:34,840 --> 00:23:36,520 Speaker 2: like in the twentieth century. And I'm getting a little 408 00:23:36,520 --> 00:23:38,120 Speaker 2: ahead of us right. 409 00:23:39,600 --> 00:23:43,520 Speaker 1: Well. The nineteenth century is when historians think that dim 410 00:23:43,520 --> 00:23:45,679 Speaker 1: sum was introduced to the US with a wave of 411 00:23:45,680 --> 00:23:49,359 Speaker 1: immigration from southern China and especially from port cities and 412 00:23:49,440 --> 00:23:50,440 Speaker 1: the surrounding areas. 413 00:23:51,160 --> 00:23:54,400 Speaker 2: Yeah, a lot of Guandong Province immigrants came over to 414 00:23:54,440 --> 00:23:58,040 Speaker 2: the American West during the Gold Rush, and as we've 415 00:23:58,040 --> 00:24:00,959 Speaker 2: talked about before, a lot of people opened up restaurants 416 00:24:01,119 --> 00:24:03,360 Speaker 2: with traditional and new dishes. 417 00:24:04,720 --> 00:24:08,159 Speaker 1: One of those opened in Chinatown and San Francisco in 418 00:24:08,160 --> 00:24:10,480 Speaker 1: the nineteen twenties, and it was called the Hong A 419 00:24:10,680 --> 00:24:13,120 Speaker 1: Dim Sum tea House and it is believed to be 420 00:24:13,760 --> 00:24:17,359 Speaker 1: the oldest dim Sum restaurant in the United States. It 421 00:24:17,440 --> 00:24:20,080 Speaker 1: is still open and it's really interesting to read about 422 00:24:20,080 --> 00:24:21,439 Speaker 1: the history of it. I found a lot of it 423 00:24:21,560 --> 00:24:22,280 Speaker 1: quite endearing. 424 00:24:22,640 --> 00:24:26,720 Speaker 2: Oh yeah, yeah. There is another long running one in 425 00:24:26,720 --> 00:24:29,800 Speaker 2: New York City, the Namoa Tea Parlor, which opened in 426 00:24:29,880 --> 00:24:34,200 Speaker 2: nineteen twenty. Supposedly, one of the employees there, one Wally Teng, 427 00:24:34,760 --> 00:24:37,840 Speaker 2: who eventually bought the place from the original owners, innovated 428 00:24:37,880 --> 00:24:40,640 Speaker 2: the egg roll there as a riff on traditional dim 429 00:24:40,640 --> 00:24:42,520 Speaker 2: sum sometime after the nineteen fifties. 430 00:24:43,800 --> 00:24:49,280 Speaker 1: Ooh. The earliest known written reference to dim sum in 431 00:24:49,280 --> 00:24:51,560 Speaker 1: the US was in an ad for a restaurant that 432 00:24:51,600 --> 00:24:55,040 Speaker 1: was published in the San Francisco Examiner in nineteen thirty nine. 433 00:24:56,400 --> 00:24:59,040 Speaker 1: Another article published around the time suggested that non Asian 434 00:24:59,080 --> 00:25:02,080 Speaker 1: Americans at large may have believed dim sum referred to 435 00:25:02,160 --> 00:25:05,879 Speaker 1: one specific dish, and that dish could vary based on 436 00:25:06,040 --> 00:25:09,840 Speaker 1: personal experience, so like dim sum could be like a 437 00:25:09,880 --> 00:25:12,760 Speaker 1: spring roll or an egg custard tart depending on. 438 00:25:12,720 --> 00:25:14,240 Speaker 3: Who heard there. 439 00:25:15,480 --> 00:25:21,360 Speaker 1: Yes yeah, dim Sum restaurants gained popularity in New York 440 00:25:21,400 --> 00:25:24,320 Speaker 1: City during the fifties and sixties, though there's still there 441 00:25:24,400 --> 00:25:26,399 Speaker 1: still seemed to be a lot of confusion around the 442 00:25:26,480 --> 00:25:30,159 Speaker 1: name for non Chinese folks. Dim Sum grew more and 443 00:25:30,200 --> 00:25:33,320 Speaker 1: more popular and started spreading across the country in the seventies, 444 00:25:33,359 --> 00:25:35,680 Speaker 1: and more and more articles were written about it, which 445 00:25:35,720 --> 00:25:39,520 Speaker 1: further increased the popularity and also clarified for non Chinese 446 00:25:39,560 --> 00:25:45,040 Speaker 1: folks what it was. Here's an article, a headline from 447 00:25:45,119 --> 00:25:47,480 Speaker 1: nineteen eighty eight from the Chicago Tribune that made me 448 00:25:47,560 --> 00:25:50,080 Speaker 1: chuck all dim sum has come a long way from 449 00:25:50,280 --> 00:25:59,280 Speaker 1: esoteric to mass popularity, now, okay, yeah, yeah, sure. Also, 450 00:25:59,320 --> 00:26:00,760 Speaker 1: I didn't know about that, and I would love for 451 00:26:00,800 --> 00:26:03,960 Speaker 1: people I was racking my brain to think if I 452 00:26:04,000 --> 00:26:05,720 Speaker 1: encountered this when I was in Australia. But I would 453 00:26:05,720 --> 00:26:07,920 Speaker 1: love from blister for listeners from Australia to write in 454 00:26:08,000 --> 00:26:08,400 Speaker 1: about this. 455 00:26:08,560 --> 00:26:08,760 Speaker 2: Yeah. 456 00:26:10,400 --> 00:26:15,639 Speaker 1: In the nineteen forties, dim sim or Demi's became popular 457 00:26:15,640 --> 00:26:19,520 Speaker 1: in Australia. Briefly, these are a type of Chinese dumpling 458 00:26:19,600 --> 00:26:22,639 Speaker 1: that can come steamed or fried with a variety of fillings. 459 00:26:23,160 --> 00:26:27,439 Speaker 1: A Chinese Australian businessman named William Chen Wing Yung often 460 00:26:27,480 --> 00:26:30,159 Speaker 1: gets the credit for making these dumplings what they are today. 461 00:26:30,440 --> 00:26:33,159 Speaker 1: His daughter was very clear He didn't invent them in 462 00:26:33,200 --> 00:26:36,680 Speaker 1: an interview, but he kind of made them the thing 463 00:26:36,720 --> 00:26:41,000 Speaker 1: that they are in Australia. The story goes that in 464 00:26:41,119 --> 00:26:45,760 Speaker 1: nineteen forty two, Chin observed both older Chinese men who 465 00:26:45,800 --> 00:26:48,080 Speaker 1: had come from China to Australia for the eighteen hundreds 466 00:26:48,119 --> 00:26:51,359 Speaker 1: gold Rush that were now without jobs and the growing 467 00:26:51,400 --> 00:26:55,040 Speaker 1: popularity of dim sum in Australia and in particular Shoe Mai. 468 00:26:55,160 --> 00:26:58,440 Speaker 1: So Chin decided to find a way to mass produce 469 00:26:58,480 --> 00:27:02,760 Speaker 1: Shu Mai then offered the jobless men work selling them 470 00:27:02,760 --> 00:27:07,640 Speaker 1: out of food trucks. Because a lot of Australians struggled 471 00:27:07,640 --> 00:27:11,160 Speaker 1: with the pronunciation of shumei, he called them dim sim. 472 00:27:12,119 --> 00:27:15,400 Speaker 1: In the early days, the company called Wing Lee had 473 00:27:15,440 --> 00:27:19,960 Speaker 1: four women making the dumplings, including Chin's wife, but as 474 00:27:20,040 --> 00:27:25,920 Speaker 1: demand grew, they expanded, and, as the story goes, while 475 00:27:25,960 --> 00:27:28,119 Speaker 1: on his way to make delivery, one of Chin's sons 476 00:27:28,160 --> 00:27:30,960 Speaker 1: got distracted talking with a friend who owned this fish 477 00:27:30,960 --> 00:27:36,600 Speaker 1: and chip shop and they ended up going fishing. But 478 00:27:36,680 --> 00:27:40,560 Speaker 1: then they came back and fried the dumplings that he 479 00:27:40,600 --> 00:27:44,560 Speaker 1: was supposed to be delivering, and the friends served them 480 00:27:44,560 --> 00:27:48,720 Speaker 1: at his restaurant. The next day. The friend called and said, 481 00:27:48,840 --> 00:27:52,400 Speaker 1: everyone was asking where he got them, and demand drew 482 00:27:52,520 --> 00:27:55,800 Speaker 1: even more, and Chin worked with an engineer to come 483 00:27:55,880 --> 00:27:59,320 Speaker 1: up with a machine to mass produce the dim sim. 484 00:27:59,800 --> 00:28:02,399 Speaker 1: They are a bit bigger than Schumi from what I understand, 485 00:28:02,440 --> 00:28:06,200 Speaker 1: and the ingredients have changed based on availability over the years, 486 00:28:06,200 --> 00:28:09,080 Speaker 1: like in World War Two and their meat shortages and stuff. 487 00:28:08,920 --> 00:28:10,600 Speaker 3: Sharing a change. 488 00:28:11,160 --> 00:28:13,960 Speaker 1: But they became a popular side dish at fast food 489 00:28:14,040 --> 00:28:17,720 Speaker 1: establishments and were sold in grocery stores too, like pretty 490 00:28:17,720 --> 00:28:20,280 Speaker 1: soon after all of this, and from what I can gather, 491 00:28:20,400 --> 00:28:22,880 Speaker 1: they are still really popular in Australia, Like there are 492 00:28:22,920 --> 00:28:25,600 Speaker 1: groups based on love of dim. 493 00:28:25,400 --> 00:28:29,200 Speaker 3: Sum, all right, cool, Yeah, let us know, please. 494 00:28:29,000 --> 00:28:35,320 Speaker 1: Let us know. They're bringing us more to the modern day. 495 00:28:35,680 --> 00:28:38,120 Speaker 1: In recent years, there has been a lot of discussion, 496 00:28:38,600 --> 00:28:42,080 Speaker 1: some very regionally specific, like around Hong Kong, about the 497 00:28:42,080 --> 00:28:45,640 Speaker 1: future of dim sum in terms of rising cost, aging, 498 00:28:45,760 --> 00:28:50,880 Speaker 1: workforce and clientele, efforts to preserve traditions, techniques and dishes, 499 00:28:51,080 --> 00:28:54,840 Speaker 1: changing trends, especially like around veganism and stuff like that. 500 00:28:56,480 --> 00:28:59,720 Speaker 1: Because yeah, historically the act of having dim sum is 501 00:28:59,880 --> 00:29:04,440 Speaker 1: about more than the food or the tea. And during 502 00:29:04,440 --> 00:29:10,080 Speaker 1: the pandemic they really took a hit. Yeah, and I 503 00:29:10,080 --> 00:29:12,560 Speaker 1: missed it terribly during the pandemic. That was one of 504 00:29:12,600 --> 00:29:17,560 Speaker 1: the big things. I just, yeah, it just was really 505 00:29:17,600 --> 00:29:19,000 Speaker 1: want because it's comfort food. 506 00:29:19,120 --> 00:29:23,360 Speaker 2: It's comfort food, and it's also a comfortingly clamorous environment, 507 00:29:23,480 --> 00:29:26,520 Speaker 2: you know. And we were we certainly weren't going out 508 00:29:26,560 --> 00:29:27,440 Speaker 2: and doing that then. 509 00:29:28,320 --> 00:29:31,640 Speaker 1: No, And we were not the only ones. I missed 510 00:29:31,640 --> 00:29:34,880 Speaker 1: it many people. I found a lot of articles that 511 00:29:34,920 --> 00:29:37,200 Speaker 1: wrote about it, and yeah, a lot of dim some 512 00:29:37,320 --> 00:29:41,440 Speaker 1: places were hit pretty hard. The racist rhetoric about where 513 00:29:41,480 --> 00:29:44,840 Speaker 1: COVID nineteen came from did not help at all. And 514 00:29:44,920 --> 00:29:48,400 Speaker 1: many of the restaurants specializing and in some change from 515 00:29:48,400 --> 00:29:51,360 Speaker 1: a roving card experience to a more standard piece of 516 00:29:51,360 --> 00:29:54,080 Speaker 1: paper menu experience, which some of them were always doing 517 00:29:54,080 --> 00:29:57,720 Speaker 1: as you said, which, of course, yes, adapting and surviving 518 00:29:57,800 --> 00:30:02,360 Speaker 1: is great safety measures, yes, but yeah, part of the 519 00:30:02,400 --> 00:30:06,200 Speaker 1: beauty of dim Sum is that you get to see 520 00:30:06,440 --> 00:30:08,520 Speaker 1: and smell the dishes before you order them, like I 521 00:30:08,560 --> 00:30:11,880 Speaker 1: was saying, and you might get something you weren't anticipating 522 00:30:12,040 --> 00:30:12,880 Speaker 1: and end up loving. 523 00:30:13,080 --> 00:30:14,200 Speaker 3: Yeah. 524 00:30:14,240 --> 00:30:17,520 Speaker 1: Every time a cart comes out, it's like so exciting 525 00:30:17,760 --> 00:30:21,560 Speaker 1: wondering if the food is on it. And it is 526 00:30:21,640 --> 00:30:25,320 Speaker 1: very communal, as you said, like it's a meal you 527 00:30:25,520 --> 00:30:31,920 Speaker 1: share because you want to try a bunch of stuff. Yeah, yeah, 528 00:30:31,960 --> 00:30:33,800 Speaker 1: And I was thinking about this when I was reading 529 00:30:33,840 --> 00:30:38,680 Speaker 1: about it and writing this outline. I was introduced to 530 00:30:38,800 --> 00:30:41,440 Speaker 1: dim sum in China, but of course I'd had things 531 00:30:41,520 --> 00:30:44,760 Speaker 1: like dumplings or buns before, like I'd had the foods 532 00:30:44,760 --> 00:30:46,280 Speaker 1: of it, but that was like the first time I 533 00:30:46,320 --> 00:30:50,520 Speaker 1: did the experience of dim sum. Yeah, and so when 534 00:30:50,560 --> 00:30:54,080 Speaker 1: I say dim sum, because i'm that's how I was 535 00:30:54,120 --> 00:30:56,960 Speaker 1: introduced to the term. That's what I mean. It's sort 536 00:30:56,960 --> 00:31:02,000 Speaker 1: of the slow, participatory, relax next meal with friends where 537 00:31:02,040 --> 00:31:04,840 Speaker 1: you choose foods from carts and you share and you 538 00:31:04,960 --> 00:31:09,400 Speaker 1: drink tea and you enjoy people's company. And I get 539 00:31:09,400 --> 00:31:11,760 Speaker 1: that according to some articles, at least, I'm not using 540 00:31:11,800 --> 00:31:14,480 Speaker 1: it correctly, but that's what I That's what I think 541 00:31:14,520 --> 00:31:16,280 Speaker 1: of when I think of gymsum. That's what I mean. 542 00:31:16,320 --> 00:31:19,000 Speaker 1: Otherwise I'll just order dumplings for delivery, which is also great, 543 00:31:19,080 --> 00:31:24,040 Speaker 1: don't get me wrong. But the experience, Yeah, the experience 544 00:31:24,080 --> 00:31:27,280 Speaker 1: does matter, and it makes it distinctive, Like it's it's 545 00:31:27,280 --> 00:31:31,240 Speaker 1: one of the rare times for me where I sit 546 00:31:32,760 --> 00:31:36,479 Speaker 1: and slowly enjoy a meal and talk to people as 547 00:31:36,480 --> 00:31:38,200 Speaker 1: opposed to like, oh, we've got to be to this 548 00:31:38,240 --> 00:31:38,960 Speaker 1: thing next, or. 549 00:31:38,880 --> 00:31:41,040 Speaker 2: We're going to go to the share and yeah, just 550 00:31:41,080 --> 00:31:43,400 Speaker 2: kind of scarfing it down for the sake of getting 551 00:31:43,440 --> 00:31:46,840 Speaker 2: calories into your body in that moment. Yeah right, Which 552 00:31:46,840 --> 00:31:48,920 Speaker 2: it's still like you can have great meals that way, 553 00:31:48,960 --> 00:31:52,200 Speaker 2: but it's it's the experience of like waiting for the 554 00:31:52,320 --> 00:31:55,000 Speaker 2: carts to come out and be like, you know what, 555 00:31:55,040 --> 00:31:56,280 Speaker 2: I think we can try this. 556 00:31:56,520 --> 00:32:00,720 Speaker 1: I know we're all full, but what about yeah, see 557 00:32:00,760 --> 00:32:03,400 Speaker 1: this one, let's try that. I've never tried this before. 558 00:32:04,320 --> 00:32:06,440 Speaker 2: Or oh no, that one hasn't been around yet, and 559 00:32:06,480 --> 00:32:09,920 Speaker 2: I need some of that before we go or write share. 560 00:32:10,000 --> 00:32:12,320 Speaker 1: Even if you're like sitting in your chair. 561 00:32:13,840 --> 00:32:19,880 Speaker 2: Slow dumpling yourself. Yeah, exactly. Yeah, I love it. 562 00:32:21,440 --> 00:32:23,520 Speaker 1: And there are really good articles out there that you 563 00:32:23,520 --> 00:32:27,160 Speaker 1: can find listeners if you're interested, where people just give 564 00:32:27,240 --> 00:32:30,040 Speaker 1: really personal takes on their experience growing up with this 565 00:32:30,080 --> 00:32:34,239 Speaker 1: with their family or whatever it was. Yeah, and I 566 00:32:34,280 --> 00:32:36,320 Speaker 1: even read one that was like, sometimes it didn't have 567 00:32:36,360 --> 00:32:38,040 Speaker 1: to be the best food, but it was the most 568 00:32:38,080 --> 00:32:44,720 Speaker 1: lovely experience because you were appreciating that time together. Yeah, 569 00:32:45,080 --> 00:32:52,959 Speaker 1: but it is really delicious, Oh that too. Yeah, all right, 570 00:32:53,120 --> 00:32:54,400 Speaker 1: the Siege of cravings. 571 00:32:54,520 --> 00:32:57,080 Speaker 3: Yeah, need to need to make this happen, all right. 572 00:32:57,920 --> 00:33:02,800 Speaker 1: Yes, yes, well, listeners, this is one where I'm sure 573 00:33:03,480 --> 00:33:05,680 Speaker 1: you all have your favorite dishes. Help you have your 574 00:33:05,720 --> 00:33:08,360 Speaker 1: thoughts about it, Please write in and let us know. 575 00:33:08,680 --> 00:33:12,480 Speaker 2: Oh oh yes, we do already have some listener mail 576 00:33:12,560 --> 00:33:14,400 Speaker 2: for you though, and we are going to get into 577 00:33:14,400 --> 00:33:15,840 Speaker 2: that as soon as we get back from one more 578 00:33:15,920 --> 00:33:27,040 Speaker 2: quick break for a word from our sponsors, and we're back. 579 00:33:27,080 --> 00:33:30,120 Speaker 1: Thank you, sponsors, Yes, thank you, and we're back with 580 00:33:30,640 --> 00:33:40,320 Speaker 1: listener man. H that's how dim sum makes me feel. Yeah, 581 00:33:41,040 --> 00:33:41,600 Speaker 1: nice hug. 582 00:33:42,440 --> 00:33:49,880 Speaker 2: Aeriel wrote, I was listening to your Pitzele pitzele now 583 00:33:49,880 --> 00:33:55,160 Speaker 2: I'm all confused about the pronunciation episode and was delightfully 584 00:33:55,200 --> 00:33:58,880 Speaker 2: surprised to hear a reference to the Western Pennsylvania cookie table. 585 00:34:00,120 --> 00:34:02,640 Speaker 2: Have family from the area, and a cookie table is 586 00:34:02,760 --> 00:34:04,360 Speaker 2: always necessary. 587 00:34:03,840 --> 00:34:08,640 Speaker 1: If not required, for a wedding. People are more excited 588 00:34:08,680 --> 00:34:12,120 Speaker 1: about the cookies than the cake, usually because your great 589 00:34:12,160 --> 00:34:15,480 Speaker 1: aunt Helen only makes her special cookies for Christmas and weddings. 590 00:34:16,040 --> 00:34:17,960 Speaker 1: While I can't speak to the history, my dad grew 591 00:34:18,000 --> 00:34:20,839 Speaker 1: up in rural Pennsylvania and has said that or he's 592 00:34:20,880 --> 00:34:23,359 Speaker 1: from cookie tables were a way to provide more food 593 00:34:23,400 --> 00:34:26,400 Speaker 1: without spending the money to also have a meal. A 594 00:34:26,440 --> 00:34:30,200 Speaker 1: typical reception was coffee, cake and cookies, the three c's. 595 00:34:31,360 --> 00:34:33,960 Speaker 1: In our family, when someone gets married, we get together 596 00:34:34,000 --> 00:34:36,279 Speaker 1: and bake cookies in the weeks before the wedding. It's 597 00:34:36,320 --> 00:34:38,120 Speaker 1: a great way to be part of the wedding and 598 00:34:38,200 --> 00:34:41,920 Speaker 1: show off your best cookies. Part of the fun is 599 00:34:42,000 --> 00:34:44,240 Speaker 1: showing up and seeing what cookies are there and catching 600 00:34:44,320 --> 00:34:47,719 Speaker 1: up with friends and family over a good cookie. And 601 00:34:47,800 --> 00:34:51,080 Speaker 1: the best weddings will have to go containers for you 602 00:34:51,160 --> 00:34:54,400 Speaker 1: to take the cookies home. Now that's a wedding favor 603 00:34:54,600 --> 00:34:58,560 Speaker 1: everyone will like. Thanks again for your educational and entertaining episodes. 604 00:34:59,040 --> 00:35:01,920 Speaker 1: I enjoy bringing out tidbits from them at get togethers, 605 00:35:02,000 --> 00:35:06,279 Speaker 1: especially at weddings around the cookie table. Oh, I love it. 606 00:35:07,560 --> 00:35:13,520 Speaker 1: I love it. I'm I'm a big fan of this. 607 00:35:14,120 --> 00:35:18,880 Speaker 1: I love cookies. Yeah, and I've really I'm enjoying hearing 608 00:35:18,920 --> 00:35:21,359 Speaker 1: from all of you about this because we've already gotten 609 00:35:21,400 --> 00:35:28,320 Speaker 1: several messages and I like, I personally like the trendim 610 00:35:28,400 --> 00:35:30,360 Speaker 1: C where the cake is sort. 611 00:35:30,120 --> 00:35:32,840 Speaker 3: Of like yeah, yeah yeah. 612 00:35:32,440 --> 00:35:34,440 Speaker 1: But then you have you can have so many different 613 00:35:34,440 --> 00:35:37,160 Speaker 1: types of cookies. There's so many different types of cupcakes 614 00:35:37,239 --> 00:35:38,920 Speaker 1: or pies even. 615 00:35:39,760 --> 00:35:42,279 Speaker 2: Oh oh, I love a good pie wedding. I've had 616 00:35:42,280 --> 00:35:45,560 Speaker 2: a couple of friends have like a pie table as 617 00:35:45,600 --> 00:35:48,160 Speaker 2: their dessert at a wedding and it was delightful. 618 00:35:49,040 --> 00:35:52,319 Speaker 1: Yes, I have as well, and I you know, I 619 00:35:52,320 --> 00:35:54,920 Speaker 1: think the cake has got a lot of like tradition 620 00:35:55,040 --> 00:35:56,799 Speaker 1: to it. It's not bad at all, but I think 621 00:35:56,800 --> 00:35:59,799 Speaker 1: there's something fun about. Yes, I'm a I can take 622 00:35:59,800 --> 00:36:03,920 Speaker 1: home a like favor box of different types of cookies, 623 00:36:03,960 --> 00:36:09,200 Speaker 1: Like you see what different types of cookies people made, Because, 624 00:36:09,239 --> 00:36:11,680 Speaker 1: like I said, I used to I would get requests 625 00:36:13,920 --> 00:36:16,360 Speaker 1: and it was fun to kind of get the like 626 00:36:16,960 --> 00:36:19,920 Speaker 1: who made this Oreo stuffed cookie? I be oh that 627 00:36:20,200 --> 00:36:20,480 Speaker 1: was me? 628 00:36:20,760 --> 00:36:26,120 Speaker 2: Yeah those were hit Oh absolutely, Oh I bet, I 629 00:36:26,160 --> 00:36:28,440 Speaker 2: bet yeah. 630 00:36:28,480 --> 00:36:29,680 Speaker 3: Good cookies are so good. 631 00:36:29,880 --> 00:36:32,160 Speaker 1: Yeah mmmmmmmm. 632 00:36:32,520 --> 00:36:34,680 Speaker 2: All right, trying to figure out if I can have 633 00:36:34,719 --> 00:36:37,919 Speaker 2: an excuse to have a cookie table at some kind 634 00:36:37,920 --> 00:36:38,400 Speaker 2: of function. 635 00:36:39,840 --> 00:36:43,960 Speaker 1: Oh, I'm sure, I think that'd be easy to come 636 00:36:44,040 --> 00:36:46,080 Speaker 1: up with an excuge. We're trying to play in our 637 00:36:46,080 --> 00:36:48,319 Speaker 1: next Dungeons and Dragons. We could just bring a bunch 638 00:36:48,400 --> 00:36:52,040 Speaker 1: of cookies. You know who likes cookies? Super Producer Dylan, 639 00:36:52,040 --> 00:36:52,600 Speaker 1: he would love it. 640 00:36:53,280 --> 00:36:53,840 Speaker 3: It's true. 641 00:36:54,000 --> 00:36:54,520 Speaker 1: See the. 642 00:36:56,440 --> 00:37:02,040 Speaker 2: Problem solved, Christine wrote, and this one is fun with pronunciations, 643 00:37:02,080 --> 00:37:06,560 Speaker 2: so bear with me. I'm sorry, okay, I'm currently tucking 644 00:37:06,560 --> 00:37:10,640 Speaker 2: into a truly divine pantoni. I missed buying one last year, 645 00:37:10,640 --> 00:37:12,560 Speaker 2: and I remember writing to you about it. And this 646 00:37:12,680 --> 00:37:14,680 Speaker 2: year I happened to go into a supermarket as the 647 00:37:14,719 --> 00:37:18,040 Speaker 2: shelf stalkers were putting out a fresh load. Normally I 648 00:37:18,120 --> 00:37:21,640 Speaker 2: get a particular mass produced brand, which is quite okay. However, 649 00:37:21,760 --> 00:37:24,560 Speaker 2: this year there was a second Panatoni available. It was 650 00:37:24,600 --> 00:37:28,280 Speaker 2: more expensive and they're in much smaller numbers. The package 651 00:37:28,320 --> 00:37:31,160 Speaker 2: itself suggested the panatoni was half the size of the 652 00:37:31,200 --> 00:37:33,120 Speaker 2: other one, but when I picked them both up, the 653 00:37:33,160 --> 00:37:36,600 Speaker 2: smaller and more expensive one was heavier. Intrigued, I bought 654 00:37:36,600 --> 00:37:41,480 Speaker 2: one of the smaller, more expensive ones. Oh my, it 655 00:37:41,560 --> 00:37:45,080 Speaker 2: is so good. It has a wonderful mix of dried 656 00:37:45,120 --> 00:37:47,759 Speaker 2: fruit instead of just sultanas, and there is so much 657 00:37:47,800 --> 00:37:51,239 Speaker 2: more fruit. The bread slash cake is very moist but 658 00:37:51,280 --> 00:37:54,880 Speaker 2: still very light and has a delicate spice flavor. Looks 659 00:37:54,920 --> 00:37:57,200 Speaker 2: like I'll be getting the more expensive panatoni for good now. 660 00:37:57,960 --> 00:38:01,279 Speaker 2: Along with your recent episode on Pazzella. I can get 661 00:38:01,320 --> 00:38:04,120 Speaker 2: the Electric Maker in Australia. There's also been a bit 662 00:38:04,160 --> 00:38:07,640 Speaker 2: of buzz online about other Italian holiday treats. One in 663 00:38:07,640 --> 00:38:13,120 Speaker 2: particular was the oh Schnike's U torciglione torciglione. 664 00:38:13,600 --> 00:38:16,000 Speaker 3: Sure Christine has no idea on the pronunciation either. 665 00:38:16,040 --> 00:38:16,560 Speaker 1: Ah Yes. 666 00:38:16,680 --> 00:38:19,160 Speaker 2: This is an Umbrian cake of almond paste and fruit 667 00:38:19,200 --> 00:38:22,359 Speaker 2: which is coiled so it resembles a snake. It's thought 668 00:38:22,360 --> 00:38:24,920 Speaker 2: to date back to the Etruscans, so even older than Rome. 669 00:38:25,600 --> 00:38:29,799 Speaker 2: There's also the Verenese Pandoro, which is baked in an 670 00:38:29,880 --> 00:38:33,880 Speaker 2: eight armed star shape. The mix looks similar to pantone 671 00:38:34,040 --> 00:38:36,160 Speaker 2: but has no fruit inside, and the cake itself is 672 00:38:36,200 --> 00:38:39,880 Speaker 2: dusted and powdered sugar. This brings me to my favorite 673 00:38:39,920 --> 00:38:45,200 Speaker 2: German Christmas treats, Stolen and Puffefernouse. Stolen is another bread 674 00:38:45,239 --> 00:38:48,680 Speaker 2: and also contains dried fruit and candied peel, and also almonds. 675 00:38:49,000 --> 00:38:51,920 Speaker 2: The better ones are also flavored with cardamom. The whole 676 00:38:51,960 --> 00:38:56,440 Speaker 2: thing is then covered in marspan and is youm Piffeffernoose 677 00:38:56,480 --> 00:39:00,360 Speaker 2: are ginger aniseed cookies with a fairly firm texture, covered 678 00:39:00,400 --> 00:39:02,879 Speaker 2: in a white sugar glaze. Pepfort News have been around 679 00:39:02,920 --> 00:39:05,760 Speaker 2: in Australia since I was a small child. However, Stolen 680 00:39:05,880 --> 00:39:08,759 Speaker 2: has really only become known since Aldie arrived in Australia. 681 00:39:09,320 --> 00:39:11,960 Speaker 2: Both have interesting histories if you need ideas for Christmas 682 00:39:11,960 --> 00:39:14,920 Speaker 2: next year, And this has led me to realize I 683 00:39:14,960 --> 00:39:19,000 Speaker 2: don't know anything about French, Spanish or other European Christmas treats. 684 00:39:19,000 --> 00:39:21,560 Speaker 2: More research projects, I guess, as though I need them. 685 00:39:22,040 --> 00:39:24,520 Speaker 2: I hope you and your super producers and all your 686 00:39:24,560 --> 00:39:26,680 Speaker 2: families have wonderful holiday seasons. 687 00:39:28,960 --> 00:39:31,680 Speaker 1: Well, thank you as always, Christine, because this is great. 688 00:39:32,520 --> 00:39:36,480 Speaker 2: Yes, yes, I also do love Stolen. Stolen is great, 689 00:39:37,160 --> 00:39:41,680 Speaker 2: but I love anything Marzapan involved. So yeah, that's a 690 00:39:41,680 --> 00:39:42,280 Speaker 2: whole situation. 691 00:39:43,000 --> 00:39:48,200 Speaker 1: Yes, I am so glad that you the Panaitone turned 692 00:39:48,239 --> 00:39:53,320 Speaker 1: out well and a lot of things you wrote about 693 00:39:53,360 --> 00:39:55,160 Speaker 1: I have never heard of, and I even said to 694 00:39:55,200 --> 00:39:59,840 Speaker 1: Lauren before this, I've never seen this word in my life. 695 00:40:00,160 --> 00:40:06,120 Speaker 1: But yes, I never heard news in my life. I've 696 00:40:06,120 --> 00:40:08,440 Speaker 1: never seen it. That is a new one for me 697 00:40:09,120 --> 00:40:14,640 Speaker 1: and I always appreciate that. So I that is one that. 698 00:40:14,600 --> 00:40:18,080 Speaker 2: I've definitely both seen and heard aloud, although I'm not 699 00:40:18,239 --> 00:40:22,920 Speaker 2: totally positive that I understood when I read it on 700 00:40:23,560 --> 00:40:26,440 Speaker 2: paper that that was how you pronounced it out loud. 701 00:40:27,280 --> 00:40:34,600 Speaker 1: Mmmmm, well I was at a loss, so it's maybe 702 00:40:34,640 --> 00:40:36,279 Speaker 1: the reason I put it for you to read. 703 00:40:36,520 --> 00:40:39,080 Speaker 3: Yeah, thanks Annie. 704 00:40:39,560 --> 00:40:45,160 Speaker 1: Yeah, the best ghost. But I do love I love 705 00:40:45,280 --> 00:40:48,240 Speaker 1: how you You're like us. You've got a new projects 706 00:40:48,280 --> 00:40:48,720 Speaker 1: to look. 707 00:40:48,600 --> 00:40:51,200 Speaker 3: Into to try. 708 00:40:51,480 --> 00:40:55,040 Speaker 2: Yeah, absolutely, it's a great project for the new years 709 00:40:55,800 --> 00:40:59,400 Speaker 2: and listeners. If you have any suggestions for Christine, please 710 00:40:59,480 --> 00:41:03,320 Speaker 2: let us know yeap, yes, and for us as well. 711 00:41:03,640 --> 00:41:07,800 Speaker 2: We do love looking into these treats for episodes alway, 712 00:41:08,239 --> 00:41:13,359 Speaker 2: thanks to both of these listeners for writing in. If 713 00:41:13,400 --> 00:41:15,680 Speaker 2: you would like to write to us, you can our 714 00:41:15,760 --> 00:41:17,840 Speaker 2: emails hello at sabrepod dot com. 715 00:41:17,920 --> 00:41:19,240 Speaker 3: We're also on social media. 716 00:41:19,280 --> 00:41:21,960 Speaker 2: You can find us on Twitter, Facebook, and Instagram at 717 00:41:22,000 --> 00:41:24,040 Speaker 2: saver pod and we do hope to hear from you. 718 00:41:24,440 --> 00:41:27,480 Speaker 2: Savor is production of iHeartRadio four more podcasts in my 719 00:41:27,520 --> 00:41:31,000 Speaker 2: Heart Radio, you can visit the iHeartRadio app, Apple Podcasts, 720 00:41:31,080 --> 00:41:31,799 Speaker 2: or wherever. 721 00:41:31,520 --> 00:41:32,880 Speaker 3: You listen to your favorite shows. 722 00:41:33,239 --> 00:41:36,560 Speaker 2: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 723 00:41:36,880 --> 00:41:38,600 Speaker 2: Thanks to you for listening, and we hope that lots 724 00:41:38,640 --> 00:41:48,040 Speaker 2: more good things are coming your way.