1 00:00:08,560 --> 00:00:10,879 Speaker 1: Hello, and welcome to Saber Protection of I Heart Radio. 2 00:00:10,920 --> 00:00:13,200 Speaker 1: I'm Annie Reese and I'm Lauren vocal Bum and today 3 00:00:13,320 --> 00:00:19,319 Speaker 1: we have an episode for you about mooses, yes, which 4 00:00:19,360 --> 00:00:25,479 Speaker 1: had a very funny miscommunication on our part, because you 5 00:00:25,640 --> 00:00:28,760 Speaker 1: said I would like to do an episode on moose, 6 00:00:30,280 --> 00:00:34,360 Speaker 1: and I was like, huh uh okay, and I was 7 00:00:34,479 --> 00:00:42,560 Speaker 1: envisioning the animal and I was just unfamiliar the food 8 00:00:42,600 --> 00:00:45,960 Speaker 1: culture around moose. But it turns out you did not 9 00:00:46,080 --> 00:00:49,920 Speaker 1: mean that at all. Yeah, And I clarified fairly quickly 10 00:00:49,960 --> 00:00:52,800 Speaker 1: because I think I saw your I saw your moose 11 00:00:52,880 --> 00:00:56,120 Speaker 1: gears processing, and I was like, no, like moose is 12 00:00:56,240 --> 00:01:02,960 Speaker 1: like the phone m And then you went, oh, I 13 00:01:03,080 --> 00:01:05,400 Speaker 1: just like that's the first place, and my mind went 14 00:01:05,440 --> 00:01:09,440 Speaker 1: with he's one of my first memories seeing a moves 15 00:01:09,920 --> 00:01:15,280 Speaker 1: really truly eating some cereal, and I was like, that's 16 00:01:15,319 --> 00:01:24,920 Speaker 1: my cereal, you moves, So maybe that's why. Okay, Yeah, 17 00:01:25,120 --> 00:01:26,760 Speaker 1: I think we should just leave it at that. Let's 18 00:01:26,800 --> 00:01:30,360 Speaker 1: not explain that any further. I think it's self explanatory. 19 00:01:30,400 --> 00:01:32,680 Speaker 1: I think that the fact that a moose was stealing 20 00:01:32,720 --> 00:01:36,399 Speaker 1: your breakfast cereal early in your life, and that this 21 00:01:36,440 --> 00:01:38,840 Speaker 1: is one of your earliest life memories. I think that 22 00:01:38,840 --> 00:01:41,960 Speaker 1: that actually explains quite a bit about you as it stands. 23 00:01:43,720 --> 00:01:46,480 Speaker 1: I love cereal too, you know, I love yeah, And 24 00:01:46,520 --> 00:01:53,480 Speaker 1: that moose was coming in eating my cereal. Dang no, no, rude, impolite, 25 00:01:54,920 --> 00:01:57,440 Speaker 1: very impolite, but he just kind of wandered away a bit. 26 00:01:57,960 --> 00:02:03,400 Speaker 1: It's all good, good because those things are very large, huge, 27 00:02:03,720 --> 00:02:06,520 Speaker 1: Like honestly, that is one of the things I remember 28 00:02:06,600 --> 00:02:12,040 Speaker 1: most about that very early memory is it was huge, huge, alright, 29 00:02:12,040 --> 00:02:15,280 Speaker 1: but it's not we're not talking, okay, No, I don't know. Yes, 30 00:02:15,480 --> 00:02:18,359 Speaker 1: did you have any particular reason this was on your mind? Um, 31 00:02:19,400 --> 00:02:22,280 Speaker 1: We're kind of coming up on Father's Day here, and 32 00:02:22,360 --> 00:02:25,320 Speaker 1: I was sort of thinking, like, oh, man, like, like 33 00:02:25,400 --> 00:02:28,320 Speaker 1: what's like My dad was a chef, which meant that 34 00:02:28,360 --> 00:02:32,120 Speaker 1: he didn't really cook at home. So but one of 35 00:02:32,320 --> 00:02:36,079 Speaker 1: one of the like special occasion things that he would make, um, 36 00:02:36,400 --> 00:02:40,760 Speaker 1: was chocolate moss. And he had a recipe that was 37 00:02:40,919 --> 00:02:45,360 Speaker 1: I think like garnered from maybe a combination of like 38 00:02:45,480 --> 00:02:49,399 Speaker 1: Julia Child and the Silver Palette and his own personal experience. 39 00:02:50,000 --> 00:02:51,799 Speaker 1: He had this this recipe that I that I have 40 00:02:51,919 --> 00:02:55,440 Speaker 1: very fond memories of and so uh, and it was 41 00:02:55,480 --> 00:02:58,120 Speaker 1: a little bit like it was nicer on the research 42 00:02:58,240 --> 00:03:00,840 Speaker 1: than some of the others uff that came to mind. 43 00:03:00,960 --> 00:03:05,320 Speaker 1: So yeah, yeah, that's interesting that you say that, because 44 00:03:05,680 --> 00:03:11,959 Speaker 1: my dad also loved chocolate Moose and he also loved 45 00:03:12,639 --> 00:03:15,720 Speaker 1: I've mentioned it before, but he loved those kind of 46 00:03:16,680 --> 00:03:21,399 Speaker 1: real old school cafeteria type restaurants. Yeah. Yeah, like sort 47 00:03:21,400 --> 00:03:24,800 Speaker 1: of like it's not quite a buffet, but it's like, right, yeah, 48 00:03:24,919 --> 00:03:27,800 Speaker 1: cafeteria style. Yeah. You'd get a tray and then there'd 49 00:03:27,840 --> 00:03:30,880 Speaker 1: be the vegetable section and the meat section, are protein section, 50 00:03:31,520 --> 00:03:35,040 Speaker 1: and then the dessert section. And he loved those. And 51 00:03:35,440 --> 00:03:39,480 Speaker 1: there was one. I feel like I'm really harping on 52 00:03:39,520 --> 00:03:41,640 Speaker 1: this point, but I grew up in small town. Everybody 53 00:03:42,840 --> 00:03:45,880 Speaker 1: it was like a thirty minute drive away, so it 54 00:03:45,960 --> 00:03:49,040 Speaker 1: was sort of a special occasion and we would go 55 00:03:49,680 --> 00:03:54,080 Speaker 1: and I would always get the chocolate Moose for dessert, 56 00:03:54,120 --> 00:03:58,200 Speaker 1: and it was it was delicious. I do, I do 57 00:03:58,320 --> 00:04:02,920 Speaker 1: love a chocolate moss mm hmmm, it's really good. I 58 00:04:02,920 --> 00:04:06,040 Speaker 1: I know I've mentioned before though, the tray situation. I 59 00:04:06,040 --> 00:04:09,480 Speaker 1: would shake so badly that the stress of the whole 60 00:04:09,560 --> 00:04:14,520 Speaker 1: thing was almost The chocolate mouse is very good, but 61 00:04:14,600 --> 00:04:21,200 Speaker 1: I would just be like it was too much. All right, 62 00:04:22,000 --> 00:04:26,120 Speaker 1: Well you survived it, You've you've told through. Yeah, I did. 63 00:04:26,560 --> 00:04:28,160 Speaker 1: And there used to be one year I went to 64 00:04:28,200 --> 00:04:30,240 Speaker 1: school at Georgia Tech, and there used to be one 65 00:04:30,320 --> 00:04:32,520 Speaker 1: year there and every now and then I would convince 66 00:04:32,560 --> 00:04:36,880 Speaker 1: my old roommate to go, and it was never quite great, 67 00:04:37,160 --> 00:04:43,400 Speaker 1: but the memories, the nostalgia was so strong. Yeah, absolutely, yeah. 68 00:04:43,400 --> 00:04:45,599 Speaker 1: We had we had a we had a holiday party 69 00:04:45,640 --> 00:04:48,719 Speaker 1: this past year and there was chocolatemus for dessert. Oh 70 00:04:48,760 --> 00:04:51,880 Speaker 1: there was, you're right, uh. And then I was thinking, 71 00:04:52,040 --> 00:04:56,279 Speaker 1: I have seen a lot of mooses slash foams on 72 00:04:56,400 --> 00:05:00,000 Speaker 1: menus lately, as in before the pandemic. I can't remember 73 00:05:00,120 --> 00:05:05,159 Speaker 1: what's the name for that modern like astronomy, astronomy stuff 74 00:05:05,560 --> 00:05:08,839 Speaker 1: like astronomy. Yes, there we go. A lot of that 75 00:05:08,960 --> 00:05:14,400 Speaker 1: has us in there, and it's a bit of a thing. 76 00:05:14,600 --> 00:05:17,000 Speaker 1: And I'm kind kind of a return to to savory 77 00:05:17,120 --> 00:05:22,640 Speaker 1: mooses as well, Yes, which we are going to talk about. So, um, 78 00:05:23,160 --> 00:05:26,680 Speaker 1: National Moose Day is a thing that we have here 79 00:05:26,720 --> 00:05:30,240 Speaker 1: in the United States. It's November thirty every year. Um. 80 00:05:30,320 --> 00:05:35,800 Speaker 1: We also have a specifically National Chocolate Moose Day that 81 00:05:35,960 --> 00:05:39,320 Speaker 1: is April three. So we are nowhere near either of 82 00:05:39,320 --> 00:05:45,760 Speaker 1: those where perfect. I love it. I feel like that's 83 00:05:45,839 --> 00:05:50,440 Speaker 1: very on brands, So I'm happy. Yeah, I'm already excited 84 00:05:50,440 --> 00:05:56,400 Speaker 1: about the pawn opportunities here. Um oh yeah, well boy. Yeah. 85 00:05:56,720 --> 00:06:01,240 Speaker 1: You can see our Doubton Abbey episode for more on 86 00:06:01,400 --> 00:06:05,560 Speaker 1: fish moose specifically, uh, and our chocolate episode for more 87 00:06:05,560 --> 00:06:09,000 Speaker 1: about chocolate perhaps obviously, and our white chocolate episode, I 88 00:06:09,000 --> 00:06:15,040 Speaker 1: would say, yeah. Also our French cuisine history episode from 89 00:06:15,080 --> 00:06:21,360 Speaker 1: pretty early on. Um, maybe aspects maybe whipped cream, yeah, 90 00:06:21,680 --> 00:06:26,480 Speaker 1: maybe molecular astronomy. Yeah, agreed. I think that I couldn't 91 00:06:26,520 --> 00:06:28,440 Speaker 1: remember the name, and I tried to search it, but 92 00:06:28,480 --> 00:06:31,000 Speaker 1: I didn't have the room, didn't have the right terms 93 00:06:31,040 --> 00:06:34,279 Speaker 1: to search it. But you you came to as you 94 00:06:34,360 --> 00:06:39,080 Speaker 1: always do, all right. So I think this brings us 95 00:06:39,120 --> 00:06:50,359 Speaker 1: to our question moose. What is it? Um? Well, a 96 00:06:50,520 --> 00:06:52,919 Speaker 1: moose is a type of dish that's made up of 97 00:06:52,960 --> 00:06:57,560 Speaker 1: a foam um that is air bubbles stabilized in a 98 00:06:57,680 --> 00:07:02,440 Speaker 1: liquid or solid and moose described specifically a like creamy, 99 00:07:02,800 --> 00:07:07,040 Speaker 1: firm liquid or soft solid texture. Uh. A moose can 100 00:07:07,080 --> 00:07:10,360 Speaker 1: be sweet or savory, light or dense at chilled or 101 00:07:10,480 --> 00:07:14,040 Speaker 1: frozen or warm, um stabilized in any number of ways. 102 00:07:14,880 --> 00:07:20,080 Speaker 1: What you're looking for is that creamy, airy, melt in 103 00:07:20,120 --> 00:07:23,600 Speaker 1: your mouth texture. Um, it's like a It's like if 104 00:07:23,640 --> 00:07:28,400 Speaker 1: a cloud were more solid, or if leavened bread were 105 00:07:28,440 --> 00:07:35,800 Speaker 1: more liquid somewhere in between there. Yeah yeah, okay, yeah, 106 00:07:35,840 --> 00:07:39,520 Speaker 1: I see it. I see it. Yeah yeah if a 107 00:07:39,640 --> 00:07:42,040 Speaker 1: if a crunch bar were pudding. Yeah, I don't know. 108 00:07:43,160 --> 00:07:48,520 Speaker 1: Um uh. Some popular in or traditional types of moose 109 00:07:48,640 --> 00:07:52,920 Speaker 1: include chocolate moose or apricot moose on the dessert side, 110 00:07:53,360 --> 00:07:57,000 Speaker 1: or yes, seafood moose or chicken liver moose on the 111 00:07:57,040 --> 00:08:00,240 Speaker 1: savory side. But really, anything that you can eye they're 112 00:08:00,920 --> 00:08:05,160 Speaker 1: puree or melt to a smooth texture can be made 113 00:08:05,520 --> 00:08:09,840 Speaker 1: into a moose. And the key here is creating and 114 00:08:09,880 --> 00:08:13,160 Speaker 1: then stabilizing your air bubbles, and you can do that 115 00:08:13,200 --> 00:08:15,840 Speaker 1: in just a lot of ways. Um. Let's let's take 116 00:08:15,920 --> 00:08:18,080 Speaker 1: what most of us are probably the most familiar with 117 00:08:18,400 --> 00:08:22,520 Speaker 1: these days, which is chocolate mouse as our example. Okay, so, 118 00:08:23,560 --> 00:08:28,400 Speaker 1: because chocolate contains fats that are solid at room temperature, 119 00:08:28,960 --> 00:08:33,440 Speaker 1: you can technically make a chocolate moose just from solid 120 00:08:33,520 --> 00:08:39,400 Speaker 1: chocolate and water, like like four parts solid chocolate to 121 00:08:39,480 --> 00:08:43,440 Speaker 1: three parts water. All right, Uh, you melt the chocolate 122 00:08:43,520 --> 00:08:46,640 Speaker 1: into the water to create a smooth sauce. Then whisk 123 00:08:46,840 --> 00:08:49,960 Speaker 1: or beat that sauce in a bowl over ice to 124 00:08:50,160 --> 00:08:54,720 Speaker 1: create air bubbles. As it thickens back into a soft solid, 125 00:08:54,760 --> 00:08:58,040 Speaker 1: thickens and solidifies into that soft solid, you can then 126 00:08:58,120 --> 00:09:00,760 Speaker 1: chill it to set it even more. Uh. And and 127 00:09:00,840 --> 00:09:05,720 Speaker 1: yeah that the solid fats in the chocolate hold the structure. Uh. 128 00:09:05,880 --> 00:09:09,560 Speaker 1: The chocolate isn't super good at forming up around air 129 00:09:09,600 --> 00:09:12,679 Speaker 1: bubbles though, so it will be like a fairly dense moose. 130 00:09:12,720 --> 00:09:19,360 Speaker 1: It's not going to be too too airy. Um. But um, 131 00:09:19,400 --> 00:09:23,439 Speaker 1: if you whip cream or eggs or both and fold 132 00:09:23,640 --> 00:09:28,840 Speaker 1: those into a chocolate sauce, which many recipes call for, um, 133 00:09:28,880 --> 00:09:32,480 Speaker 1: it's it's not really assisting in stabilizing the bubbles, but 134 00:09:32,640 --> 00:09:36,800 Speaker 1: it helps a lot in creating the bubbles. Okay, um, 135 00:09:36,880 --> 00:09:39,760 Speaker 1: because both of those things contain um as. As we've 136 00:09:39,760 --> 00:09:41,920 Speaker 1: spoken about before and some of those other episodes we mentioned, 137 00:09:41,960 --> 00:09:46,719 Speaker 1: they contain globules of fat and proteins that will unravel 138 00:09:47,160 --> 00:09:50,000 Speaker 1: and then form up in a matrix around air bubbles 139 00:09:50,200 --> 00:09:53,520 Speaker 1: when you whisk them. Um. So there are really good 140 00:09:53,600 --> 00:09:58,120 Speaker 1: vehicle for getting airiness into the chocolate. Um. And they're 141 00:09:58,120 --> 00:10:00,800 Speaker 1: also creamy so they add a nice layer of that 142 00:10:00,880 --> 00:10:04,360 Speaker 1: to the texture, and then if you do want to 143 00:10:04,440 --> 00:10:08,840 Speaker 1: make it more stable, you can add other stabilizing agents 144 00:10:08,880 --> 00:10:12,720 Speaker 1: than just the chocolate. Gelatin is a popular one because 145 00:10:12,720 --> 00:10:16,439 Speaker 1: it's flavorless and it's a super stable protein network when 146 00:10:16,480 --> 00:10:21,000 Speaker 1: it's chilled below room temperature. UM butter is also a 147 00:10:21,040 --> 00:10:24,920 Speaker 1: fairly common one because like the like the cocoa butter fats, 148 00:10:25,040 --> 00:10:28,920 Speaker 1: it will be solid, solid ish at room temperature and 149 00:10:29,080 --> 00:10:32,559 Speaker 1: slightly chilled. But you can use any kind of stabilizing agent. 150 00:10:32,640 --> 00:10:36,000 Speaker 1: I've seen recipes from moose made with a silken tofu 151 00:10:36,280 --> 00:10:41,600 Speaker 1: or with aquafaba. There are also commercial or industrial stabilization 152 00:10:41,679 --> 00:10:44,520 Speaker 1: agents on the market for like making and setting mooses 153 00:10:44,600 --> 00:10:47,000 Speaker 1: and other foams if you need to make i don't know, 154 00:10:47,040 --> 00:10:54,080 Speaker 1: a thousand servings or something like that bouncing experience. Oh 155 00:10:54,120 --> 00:10:58,880 Speaker 1: my goodness, yeah yeah, um, but yeah, you know, like 156 00:10:58,920 --> 00:11:01,720 Speaker 1: that's like like like klet is that example. But but 157 00:11:01,800 --> 00:11:05,760 Speaker 1: again like with like like once you understand that a 158 00:11:05,840 --> 00:11:10,840 Speaker 1: mouse is just trapped air bubbles in something, um, if 159 00:11:10,880 --> 00:11:16,160 Speaker 1: you understand that you can whip certain stuff to get 160 00:11:16,200 --> 00:11:18,959 Speaker 1: air bubbles in there, and that you can stabilize that 161 00:11:19,000 --> 00:11:22,439 Speaker 1: whip with other stuff you can. You can make any 162 00:11:22,480 --> 00:11:24,280 Speaker 1: kind of moose you want. You can make it with 163 00:11:24,280 --> 00:11:30,520 Speaker 1: with with fruits or vegetables or squash or cheeses or proteins. Um. 164 00:11:30,559 --> 00:11:33,720 Speaker 1: You can flavor them with anything you want, really like 165 00:11:33,800 --> 00:11:37,240 Speaker 1: anything from like from like maple syrup to hot pepper. Um. 166 00:11:37,280 --> 00:11:40,960 Speaker 1: They can be served alone or layered with sweeter savory 167 00:11:41,000 --> 00:11:47,200 Speaker 1: pastry or ice creams or whatever you want. I want 168 00:11:47,240 --> 00:11:53,280 Speaker 1: to experience this world of moose, especially cheese mouse. Yeah. Yeah, 169 00:11:53,440 --> 00:11:56,720 Speaker 1: especially like a like a like a soft like something soft, 170 00:11:56,760 --> 00:12:01,000 Speaker 1: like a like a ricotta m yeah. Oh my goodness. 171 00:12:01,679 --> 00:12:08,240 Speaker 1: Oh well, all right, what about the nutrition? Generally speaking, 172 00:12:08,400 --> 00:12:11,400 Speaker 1: a moose um is going to be a nutrient dense 173 00:12:11,520 --> 00:12:15,240 Speaker 1: food because of all of the fats that are required 174 00:12:15,400 --> 00:12:18,840 Speaker 1: to to um to trap and stabilize those air bubbles. 175 00:12:19,360 --> 00:12:23,600 Speaker 1: But but it depends, it depends on your ingredients. Um. 176 00:12:23,640 --> 00:12:26,319 Speaker 1: You know, I guess like like watch your portion sizes. 177 00:12:26,840 --> 00:12:31,280 Speaker 1: Treats are nice, treats are nice. Big proponent of treats 178 00:12:31,320 --> 00:12:36,000 Speaker 1: over here, mm hmmmm mm hmmmm. Well, we have a 179 00:12:36,040 --> 00:12:40,360 Speaker 1: single number for you. We do have one number. Okay, 180 00:12:40,400 --> 00:12:45,240 Speaker 1: So there is a Guinness World Record for the largest 181 00:12:45,600 --> 00:12:52,680 Speaker 1: chocolate moose by weight ever created the records from. And 182 00:12:53,200 --> 00:12:58,680 Speaker 1: that is when this mall in Aventura, Florida, the aventr 183 00:12:58,760 --> 00:13:02,920 Speaker 1: mall UH mixed up this chocolate mouse that weighed four 184 00:13:03,000 --> 00:13:06,760 Speaker 1: hundred and ninety seven pounds. That's two hundred and twenty 185 00:13:06,800 --> 00:13:12,840 Speaker 1: five kilo's. Um, it's a lot of mouse. It included 186 00:13:13,480 --> 00:13:16,680 Speaker 1: a hundred and eight pounds of chocolate, sixty six pounds 187 00:13:16,679 --> 00:13:20,240 Speaker 1: of butter, twenty four pounds of egg yolk. They were 188 00:13:20,240 --> 00:13:23,600 Speaker 1: measuring them by the pound at that juncture. I love it. Um, 189 00:13:23,800 --> 00:13:27,400 Speaker 1: twenty pounds of sugar, fifty quarts of heavy cream, and 190 00:13:27,480 --> 00:13:35,960 Speaker 1: five gallons of milk. Oh my goodness. Yeah, that's and 191 00:13:36,000 --> 00:13:38,360 Speaker 1: the more of those numbers that I read, the more upsetting. 192 00:13:38,400 --> 00:13:42,200 Speaker 1: It was, like, chocolate chocolate mouse is an incredibly delightful dish. 193 00:13:42,320 --> 00:13:48,240 Speaker 1: But I hoof to indeed, Yeah, I had to say 194 00:13:48,320 --> 00:13:50,160 Speaker 1: to you. Every now and then we do a topic 195 00:13:50,240 --> 00:13:56,120 Speaker 1: where I'm surprised at the local articles that keep popping 196 00:13:56,200 --> 00:14:00,000 Speaker 1: up a lot of this for chocolate mouse. Specifically, We're 197 00:14:00,080 --> 00:14:04,360 Speaker 1: from Florida, and I was like, interesting, I would, I 198 00:14:04,360 --> 00:14:08,000 Speaker 1: would say, and this is just me spitfalling. Having lived 199 00:14:08,040 --> 00:14:10,480 Speaker 1: in Florida for a number of years, and in South 200 00:14:10,520 --> 00:14:16,760 Speaker 1: Florida specifically. UM that South Florida really held onto the 201 00:14:16,840 --> 00:14:21,800 Speaker 1: UM kind of like late seventies to mid eighties vibe 202 00:14:21,920 --> 00:14:28,880 Speaker 1: of cooking um uh and and restaurateuring uh way longer 203 00:14:28,920 --> 00:14:32,080 Speaker 1: than a lot of other places in America. UM. Like 204 00:14:32,120 --> 00:14:34,200 Speaker 1: they kind of caught on early and they just stuck 205 00:14:34,200 --> 00:14:35,760 Speaker 1: with it. They were like, well, this is what we're 206 00:14:35,760 --> 00:14:38,480 Speaker 1: doing now. UM. And so I feel like a chocolate 207 00:14:38,480 --> 00:14:41,920 Speaker 1: mouse is a very South Florida dish. Yeah, that was 208 00:14:41,960 --> 00:14:46,440 Speaker 1: the five I was getting. Okay, So I'm glad to 209 00:14:46,480 --> 00:14:50,000 Speaker 1: hear you say that that I wasn't just lost in 210 00:14:50,040 --> 00:14:55,880 Speaker 1: the Internet. Why are all these articles from I mean, 211 00:14:55,920 --> 00:14:58,000 Speaker 1: you know, I don't know, Like it's it's also like 212 00:14:58,040 --> 00:15:01,400 Speaker 1: that strange thing of like Google Result. Okay, I don't 213 00:15:01,400 --> 00:15:04,280 Speaker 1: know how you've got your Google results tuned and whether 214 00:15:04,360 --> 00:15:07,040 Speaker 1: or not like it knows that sometimes you visit Florida 215 00:15:07,160 --> 00:15:09,040 Speaker 1: and so it thinks that you want more results from 216 00:15:09,120 --> 00:15:12,600 Speaker 1: from Florida. I don't know. Yeah, that's true A lot 217 00:15:12,680 --> 00:15:16,600 Speaker 1: to think about it comes to the Internet and chocolate moves. 218 00:15:18,440 --> 00:15:23,120 Speaker 1: But it wasn't always this way. No, chocolate mouse is 219 00:15:23,120 --> 00:15:26,000 Speaker 1: a relatively recent invention. UM. And we are going to 220 00:15:26,000 --> 00:15:27,800 Speaker 1: get into that history after we get back from a 221 00:15:27,840 --> 00:15:38,800 Speaker 1: quick break for a word from our sponsors, and we're back. 222 00:15:38,800 --> 00:15:42,760 Speaker 1: Thank you sponsor, Yes, thank you. Okay, So the history 223 00:15:42,800 --> 00:15:46,280 Speaker 1: of moose is hard to pin down, but we are 224 00:15:46,360 --> 00:15:50,160 Speaker 1: going to give it our best shot. Uh. And this 225 00:15:50,400 --> 00:15:55,000 Speaker 1: is going to be largely focused on chocolate moose, particularly 226 00:15:55,040 --> 00:15:59,760 Speaker 1: because that's what people have written about. But we're going 227 00:15:59,800 --> 00:16:02,760 Speaker 1: to have some stuff about savory mouses. And here too. 228 00:16:03,160 --> 00:16:06,720 Speaker 1: A lot of people brought up Pata in their their 229 00:16:06,800 --> 00:16:09,640 Speaker 1: articles writing about this. That is a separate episode for us, 230 00:16:10,480 --> 00:16:17,080 Speaker 1: but I just wanted to acknowledge similarities. Yes, yes, totally, 231 00:16:17,280 --> 00:16:24,440 Speaker 1: and it actually starts with uh with savory mouses, it does, 232 00:16:24,600 --> 00:16:29,240 Speaker 1: it does U, but kind of it's not necessarily stepping back. 233 00:16:29,320 --> 00:16:36,080 Speaker 1: But like fusingming good. Many historians do place the birthplace 234 00:16:36,200 --> 00:16:39,480 Speaker 1: of chocolate moose specifically in France, which I think a 235 00:16:39,520 --> 00:16:42,840 Speaker 1: lot of people I know and the included kind of 236 00:16:42,880 --> 00:16:46,240 Speaker 1: think of France when we think about chocolate moose. Um. 237 00:16:46,280 --> 00:16:48,640 Speaker 1: But the win of that is a bit of a mystery. 238 00:16:48,680 --> 00:16:51,840 Speaker 1: The win in time that happened is a bit of mystery. 239 00:16:52,920 --> 00:16:57,200 Speaker 1: Chocolate itself arrived in France by the early sixteen hundreds, 240 00:16:57,520 --> 00:17:00,240 Speaker 1: and at first it was mostly used in hot drinks, 241 00:17:00,240 --> 00:17:03,560 Speaker 1: but this was a time of a lot of experimentation 242 00:17:03,720 --> 00:17:07,679 Speaker 1: amongst French chefs, and chocolate certainly got wrapped up in 243 00:17:07,720 --> 00:17:12,960 Speaker 1: all of that, all right, but yes, pivoting By the 244 00:17:13,760 --> 00:17:19,119 Speaker 1: century finally, whipped savory foam like mooses were really popular 245 00:17:19,160 --> 00:17:21,760 Speaker 1: in parts of Europe. Uh. They often had a face 246 00:17:21,840 --> 00:17:27,120 Speaker 1: of seafood, poultry, or liver, similar related things like fish jellies, 247 00:17:27,720 --> 00:17:32,040 Speaker 1: often eaten by those abstaining from meat on Friday's go 248 00:17:32,119 --> 00:17:34,320 Speaker 1: back to the fifteenth century, and that is a fun 249 00:17:34,400 --> 00:17:37,720 Speaker 1: rabbit hole that I recommend. Oh yeah, yeah yeah um 250 00:17:37,880 --> 00:17:44,160 Speaker 1: And and certainly there's crossover with our aspects episode there um. Yes. Meanwhile, 251 00:17:44,240 --> 00:17:49,439 Speaker 1: the word moose applied to these savory foamy dishes in 252 00:17:49,480 --> 00:17:54,680 Speaker 1: the seventeen hundreds was just the French word for foam 253 00:17:54,760 --> 00:17:57,600 Speaker 1: um or like a sort of poetic description for foam 254 00:17:57,720 --> 00:18:01,199 Speaker 1: um uh. And the word most may trace back to 255 00:18:01,320 --> 00:18:05,760 Speaker 1: an old French meaning that's more like froth or scum, 256 00:18:05,800 --> 00:18:10,240 Speaker 1: and includes the root word for mead um like honey wine, 257 00:18:10,680 --> 00:18:13,560 Speaker 1: which makes me think that moose might have originally been 258 00:18:13,720 --> 00:18:17,000 Speaker 1: the word for like the like frothy bomb that develops 259 00:18:17,040 --> 00:18:21,240 Speaker 1: is made from ns maybe, um, but I've also read 260 00:18:21,800 --> 00:18:24,720 Speaker 1: the theory that the word moose descends from the same 261 00:18:24,800 --> 00:18:29,320 Speaker 1: roots as the word moss, like like the plant so 262 00:18:31,480 --> 00:18:37,280 Speaker 1: mysteries histories. Indeed, it wasn't until the mid eighteen hundreds 263 00:18:37,320 --> 00:18:40,560 Speaker 1: that we started to see dessert moose is primarily composed 264 00:18:40,560 --> 00:18:43,840 Speaker 1: of fruits at that time pop up in the historical record. 265 00:18:44,359 --> 00:18:47,600 Speaker 1: The term musso chakola was first published in a French 266 00:18:47,760 --> 00:18:53,240 Speaker 1: language dictionary in eighteen fifty five or eighteen fifty seven. Um. 267 00:18:54,040 --> 00:18:56,840 Speaker 1: When the first recipes for dessert mooses started appearing in 268 00:18:56,960 --> 00:18:59,760 Speaker 1: American and English cookbooks, they were frequently labeled as a 269 00:18:59,800 --> 00:19:03,840 Speaker 1: type of ice cream. Are sometimes as a parfait. And 270 00:19:03,880 --> 00:19:06,400 Speaker 1: it has been a hot minute since I thought about parfaits. 271 00:19:06,480 --> 00:19:11,360 Speaker 1: I went through a huge parfait phase. Okay, I had 272 00:19:11,400 --> 00:19:13,520 Speaker 1: just totally forgotten about it, and now I want to 273 00:19:13,520 --> 00:19:17,080 Speaker 1: do an episode on perfect Okay, all right? Adding it 274 00:19:17,160 --> 00:19:21,440 Speaker 1: to the list are very long. This Yeah, A lot 275 00:19:21,480 --> 00:19:23,720 Speaker 1: of these recipes were closer to how we'd think of 276 00:19:23,800 --> 00:19:28,560 Speaker 1: chocolate pudding as opposed to the lighter, aarrier mooses of today. 277 00:19:29,760 --> 00:19:33,720 Speaker 1: And I have a couple of quotes I wanted to share. Okay, yeah, 278 00:19:33,960 --> 00:19:36,880 Speaker 1: you know I love a good quote. Um, here's one 279 00:19:36,920 --> 00:19:42,680 Speaker 1: from a cookbook about mooses. Quote. These are a go 280 00:19:42,880 --> 00:19:47,280 Speaker 1: between soux flats and ordinary iced creams. They are lighter 281 00:19:47,320 --> 00:19:49,879 Speaker 1: and more spongy than the ladder, on which account they 282 00:19:49,880 --> 00:19:53,320 Speaker 1: are often better light. They have the further advantage of 283 00:19:53,400 --> 00:19:56,879 Speaker 1: needing no freezing before they are molded. The mixture is 284 00:19:56,920 --> 00:20:00,200 Speaker 1: first thickened over the fire like a custard, than put 285 00:20:00,240 --> 00:20:02,960 Speaker 1: in the mold and set in an ice cave until 286 00:20:03,040 --> 00:20:06,240 Speaker 1: firm enough to turn out. A cave is a necessity 287 00:20:06,359 --> 00:20:10,119 Speaker 1: for the proper concoction of these dishes. To ensure success, 288 00:20:10,240 --> 00:20:14,840 Speaker 1: they need great care and preparation. M There's just so 289 00:20:14,880 --> 00:20:18,040 Speaker 1: many things that I love about that. Yeah. Yeah. The 290 00:20:18,200 --> 00:20:20,920 Speaker 1: term ice cave is one that I always forget about 291 00:20:21,000 --> 00:20:24,240 Speaker 1: until I run across it, and then I'm like, man, yes, 292 00:20:24,400 --> 00:20:27,520 Speaker 1: that sounds so much cooler than refrigerator. No pun intended, 293 00:20:27,880 --> 00:20:32,439 Speaker 1: it does. I like the pun. I like it. I 294 00:20:32,480 --> 00:20:34,199 Speaker 1: really I didn't mean it, I do. I just do 295 00:20:34,359 --> 00:20:39,120 Speaker 1: them now. I'm sorry. I it's the savor curse slash blessing. 296 00:20:39,400 --> 00:20:43,920 Speaker 1: I don't know. It definitely get to me A lot 297 00:20:43,960 --> 00:20:48,280 Speaker 1: of flat stairs from my friends, but joy from me. 298 00:20:48,880 --> 00:20:55,159 Speaker 1: There you go, you go. Here's another quote from the 299 00:20:55,240 --> 00:20:59,680 Speaker 1: Oxford Companion to food. Moose, a French term meaning foam, 300 00:20:59,880 --> 00:21:02,560 Speaker 1: is applied to dishes with foamy texture, usually cold and 301 00:21:02,680 --> 00:21:06,560 Speaker 1: often sweet, but also savory and sometimes hot. The term 302 00:21:06,640 --> 00:21:09,360 Speaker 1: was in common use in France by the eighteenth century. 303 00:21:09,680 --> 00:21:13,600 Speaker 1: Mino has recipes for frozen Moose's chocolate mouse is well 304 00:21:13,640 --> 00:21:17,760 Speaker 1: known internationally. Other mooses, such as those incorporating ham or 305 00:21:17,840 --> 00:21:20,760 Speaker 1: fish are asparagus, are more likely to be found in 306 00:21:20,800 --> 00:21:26,400 Speaker 1: a French context. M M, I love that to your work. 307 00:21:26,400 --> 00:21:29,720 Speaker 1: It's like it's usually cold, but sometimes it's usually sweet 308 00:21:29,760 --> 00:21:34,840 Speaker 1: but sometimes savory. Oh yeah, that uh huh could be anything. 309 00:21:35,600 --> 00:21:38,800 Speaker 1: Oxford just just covering all the bases as they usually do. 310 00:21:39,320 --> 00:21:43,560 Speaker 1: Mm hmmm. The English were using the word moose by 311 00:21:43,600 --> 00:21:47,560 Speaker 1: the eighteen nineties. The oldest print reference of chocolate moose 312 00:21:47,600 --> 00:21:50,359 Speaker 1: out of America that we know of was published in 313 00:21:50,440 --> 00:21:55,400 Speaker 1: eight two. A couple of sources specifically credit the invention 314 00:21:55,400 --> 00:21:58,520 Speaker 1: of chocolate mouse to French artists and sometimes chef Henri 315 00:21:58,720 --> 00:22:03,080 Speaker 1: Tolus Czech in the nineteenth century. According to this version 316 00:22:03,119 --> 00:22:06,879 Speaker 1: of events, the artist enjoyed experimenting in the kitchen and 317 00:22:06,920 --> 00:22:11,719 Speaker 1: created something called mayonnaise de chacola, essentially chocolate mouse. I 318 00:22:11,720 --> 00:22:13,680 Speaker 1: have my dubts about this, but a lot of people 319 00:22:13,680 --> 00:22:17,040 Speaker 1: mentioned it. So yeah, anytime you bring up to loose 320 00:22:17,320 --> 00:22:20,399 Speaker 1: as like the originator of something, I'm like, that's a 321 00:22:20,480 --> 00:22:26,040 Speaker 1: nice story. Yeah, yes, Um, I mean I'm sure he 322 00:22:26,480 --> 00:22:29,679 Speaker 1: ate some chocolate mouse in his time. Um, that seems 323 00:22:29,720 --> 00:22:35,720 Speaker 1: extremely likely. But yeah, and and the term mayonnaise chekola 324 00:22:35,920 --> 00:22:39,880 Speaker 1: uh does appear very frequently in these histories, and um, 325 00:22:39,920 --> 00:22:42,399 Speaker 1: you know, would have would have certainly made sense in 326 00:22:42,440 --> 00:22:46,520 Speaker 1: a historical context of of people being familiar with this 327 00:22:46,640 --> 00:22:50,280 Speaker 1: sauce mayonnaise. Um, but and then applying that to like 328 00:22:50,720 --> 00:22:55,800 Speaker 1: this other thing. Yeah yeah, yeah, yeah yeah. Um. So 329 00:22:55,920 --> 00:22:59,040 Speaker 1: here in the US, the rise of chocolate mouse coincided 330 00:22:59,040 --> 00:23:02,000 Speaker 1: with the rise of chalk put pudding mixes around the 331 00:23:02,080 --> 00:23:05,840 Speaker 1: nineteen thirties. Part of what helped chocolate moose along or 332 00:23:05,880 --> 00:23:09,960 Speaker 1: inventions or improvements around things like electric mixers that made 333 00:23:10,000 --> 00:23:14,000 Speaker 1: it so so much easier to whip the egg whites 334 00:23:14,080 --> 00:23:17,439 Speaker 1: to achieve the texture that we're more familiar with today, 335 00:23:18,400 --> 00:23:21,800 Speaker 1: which also happened around this time. And then you can 336 00:23:21,800 --> 00:23:24,840 Speaker 1: see our Aspect episode for more on this, but with 337 00:23:24,920 --> 00:23:29,120 Speaker 1: the invention of home refrigeration and more availability of home 338 00:23:29,160 --> 00:23:32,679 Speaker 1: refrigeration perhaps uh and love of gelatine moles in the 339 00:23:32,760 --> 00:23:38,200 Speaker 1: nineteen fifties, fish mooses spent several decades on American tables. 340 00:23:39,040 --> 00:23:43,280 Speaker 1: Eventually their star faded, though they are experiencing a bit 341 00:23:43,320 --> 00:23:46,399 Speaker 1: of a resurgence here again look up pictures because like 342 00:23:46,440 --> 00:23:49,800 Speaker 1: a lot of the fish molds, they're cheap, like fish 343 00:23:49,880 --> 00:23:56,119 Speaker 1: made of like fish. Yeah. Yeah, And especially when you 344 00:23:56,160 --> 00:23:58,240 Speaker 1: get like when you get like salmon or something, it's 345 00:23:58,280 --> 00:24:02,880 Speaker 1: just this really pretty like pastel orange color. Um. Yeah, 346 00:24:02,880 --> 00:24:05,440 Speaker 1: it's a whole thing. It is indeed a whole thing, 347 00:24:05,480 --> 00:24:09,880 Speaker 1: and I recommend looking into it. The popularity of chocolate 348 00:24:09,920 --> 00:24:12,919 Speaker 1: mooses grew in the US alongside the growth of the 349 00:24:12,960 --> 00:24:16,960 Speaker 1: popularity of French cuisine in general, right, which was really 350 00:24:17,000 --> 00:24:20,240 Speaker 1: booming through the through the sixties and seventies. Um. By 351 00:24:21,080 --> 00:24:24,400 Speaker 1: seventy seven, it was a common enough word in English, 352 00:24:24,560 --> 00:24:28,199 Speaker 1: and I guess hair care technology was advancing to the 353 00:24:28,240 --> 00:24:31,560 Speaker 1: point that the word was being applied to hair products 354 00:24:31,600 --> 00:24:34,960 Speaker 1: of a similar texture. Um. And we also verbed that 355 00:24:35,040 --> 00:24:39,960 Speaker 1: now in a few years later. By four I believe, uh, 356 00:24:40,280 --> 00:24:44,040 Speaker 1: we were using terms like like moose your hair as 357 00:24:44,080 --> 00:24:50,119 Speaker 1: a verb to apply moose to yeah, mm hmmm. And 358 00:24:50,200 --> 00:24:53,960 Speaker 1: then with America's love of white chocolate in the eighties, 359 00:24:54,440 --> 00:24:59,439 Speaker 1: white chocolate moose became a very popular Most people credit 360 00:24:59,480 --> 00:25:02,840 Speaker 1: this invention with New York City chef Michael Fucci in 361 00:25:03,240 --> 00:25:07,040 Speaker 1: nineteen seventy seven. By all accounts, it was it was 362 00:25:07,080 --> 00:25:10,960 Speaker 1: a hit. It was a hit. Oh yeah, yeah. Um. 363 00:25:11,000 --> 00:25:14,800 Speaker 1: And like to the point that because of the the 364 00:25:15,000 --> 00:25:19,920 Speaker 1: chocolate moose is popularity um, and you know, white chocolate 365 00:25:19,920 --> 00:25:23,080 Speaker 1: mouse and other mooses all all all forming into this. Yeah. 366 00:25:23,640 --> 00:25:26,440 Speaker 1: Chocolate mouses have in fact been studied by food scientists 367 00:25:26,640 --> 00:25:33,000 Speaker 1: looking to create acceptable vehicles for medicinal products like say, 368 00:25:33,040 --> 00:25:36,520 Speaker 1: probiotics and prebiotics, um, since at least the early two thousand's, 369 00:25:36,680 --> 00:25:39,879 Speaker 1: So they're like enough people like this stuff that let's 370 00:25:39,880 --> 00:25:44,720 Speaker 1: try putting stuff in them and see if we can 371 00:25:44,760 --> 00:25:47,600 Speaker 1: get them to actually consume what we're trying to get 372 00:25:47,600 --> 00:25:53,359 Speaker 1: them to consume that way, m M yeah yeah. Another 373 00:25:53,600 --> 00:25:59,199 Speaker 1: science note in the e s A, the European Space 374 00:25:59,200 --> 00:26:04,480 Speaker 1: Agency teamed up with Nestley to run some experiments on 375 00:26:04,560 --> 00:26:09,199 Speaker 1: the structure of foam in microgravity using equipment on the 376 00:26:09,200 --> 00:26:13,160 Speaker 1: e s a S parabolic flights. Um, you know, like 377 00:26:13,359 --> 00:26:18,919 Speaker 1: the not quite space reaching vone comic flights. Yeah yeah, um. 378 00:26:18,960 --> 00:26:23,520 Speaker 1: And this this team up happened because like the foam 379 00:26:23,520 --> 00:26:27,000 Speaker 1: technologies are of interest to both parties. Um, they're of 380 00:26:27,040 --> 00:26:31,960 Speaker 1: interest in terms of a making palatable food products to 381 00:26:32,080 --> 00:26:34,320 Speaker 1: both of them, and then to the E s A 382 00:26:34,600 --> 00:26:38,639 Speaker 1: for lots of other like lightweight structural reasons. So like, 383 00:26:38,720 --> 00:26:41,879 Speaker 1: the more that they understand about foams, right, just the 384 00:26:41,920 --> 00:26:47,280 Speaker 1: more they can do with with astronaut food and uh 385 00:26:47,760 --> 00:26:52,040 Speaker 1: structural science. I feel like we should get some kind 386 00:26:52,040 --> 00:26:54,520 Speaker 1: of bonus every time we can mention space and these. 387 00:26:58,119 --> 00:27:00,440 Speaker 1: I I feel like I'm getting a bonus free time 388 00:27:00,480 --> 00:27:05,160 Speaker 1: I run across a fact like this. So well that's nice, 389 00:27:05,160 --> 00:27:11,600 Speaker 1: but I want to monitory Yeah oh no, I see, 390 00:27:11,760 --> 00:27:16,560 Speaker 1: No NASA callis like let us know, I mean in general, 391 00:27:16,640 --> 00:27:21,840 Speaker 1: NASA callis um goodness um at any rate. Also that year, 392 00:27:22,840 --> 00:27:25,960 Speaker 1: and I didn't follow up with this, I just saw 393 00:27:25,960 --> 00:27:28,840 Speaker 1: a very brief article about it. Um, but a a 394 00:27:28,880 --> 00:27:38,880 Speaker 1: moose centric dessert bar opened in New York City. Oh yeah, okay, right, 395 00:27:39,560 --> 00:27:43,200 Speaker 1: well I'm very curious about that if anyone's been. Yeah, 396 00:27:43,680 --> 00:27:46,320 Speaker 1: it was like it was like it was like February, 397 00:27:46,440 --> 00:27:49,440 Speaker 1: so I strongly suspect this poor guy had a hard time. 398 00:27:50,680 --> 00:27:58,560 Speaker 1: But but yeah, moose bar. I want to go to 399 00:27:58,600 --> 00:28:01,600 Speaker 1: a moose bar. I would like to as well, And 400 00:28:01,680 --> 00:28:05,600 Speaker 1: immediately I'm thinking of the animal. But I'm gonna yeah, 401 00:28:05,720 --> 00:28:15,399 Speaker 1: that's that sounds okay too, Yeah, either, you know, maybe both, Yeah, okay, 402 00:28:15,440 --> 00:28:26,880 Speaker 1: all right, business idea terrible one, I think, but business idea, yeah, yeah, 403 00:28:26,920 --> 00:28:28,879 Speaker 1: maybe I don't think. I don't think I'm allowed to 404 00:28:28,920 --> 00:28:33,439 Speaker 1: open any bars, especially not ones that have live moose 405 00:28:33,600 --> 00:28:38,959 Speaker 1: in them. So that's I'm going to preemptively shelve that, okay, 406 00:28:39,560 --> 00:28:45,040 Speaker 1: but it is on the shelf. Yeah, oh yeah, all right. Cool. Well, 407 00:28:45,240 --> 00:28:48,960 Speaker 1: we'll revisit that at a later date. But for now, 408 00:28:49,360 --> 00:28:51,719 Speaker 1: I think that's what we have to say about moose. 409 00:28:52,400 --> 00:28:55,520 Speaker 1: It is. Um. We do have some listener mail for you, 410 00:28:55,560 --> 00:28:57,360 Speaker 1: but first we've got one more quick break for a 411 00:28:57,360 --> 00:29:08,960 Speaker 1: word more sponsors. Now we're back, Thank you, sponsor, Yes, 412 00:29:09,040 --> 00:29:19,840 Speaker 1: thank you, And we're back with listen light and lovely. 413 00:29:20,240 --> 00:29:27,520 Speaker 1: Yeah I try, I try, Okay, So I love this. 414 00:29:27,600 --> 00:29:33,960 Speaker 1: We have two letters addressing another listener mail. Okay, great 415 00:29:34,000 --> 00:29:41,560 Speaker 1: red great, great about cast iron? Oh great? M h alright, So, first, 416 00:29:42,040 --> 00:29:45,200 Speaker 1: Amanda wrote, I know I totally just wrote you, but 417 00:29:45,360 --> 00:29:49,200 Speaker 1: a listener, Ben I believe, wrote in about adjusting to 418 00:29:49,480 --> 00:29:54,160 Speaker 1: induction from gas in regardless to cast iron. Uh. We 419 00:29:54,200 --> 00:29:57,320 Speaker 1: own an appliance store and I am terrible at understanding 420 00:29:57,360 --> 00:30:01,400 Speaker 1: anything electrical. But how I understand from training sessions is 421 00:30:01,480 --> 00:30:06,160 Speaker 1: induction works differently with gas and regular electric ranges smoother 422 00:30:06,280 --> 00:30:09,560 Speaker 1: coil top. The element gets hot, which in turn heats 423 00:30:09,600 --> 00:30:13,560 Speaker 1: the pot or whatever. Induction works by using magnetics to 424 00:30:13,800 --> 00:30:17,680 Speaker 1: induce a current directly into the pot or pan, turning 425 00:30:17,720 --> 00:30:21,440 Speaker 1: the potter pan into the element itself, thus making any 426 00:30:21,440 --> 00:30:24,760 Speaker 1: temperature changes pretty close to instant, whether you're trying to 427 00:30:25,080 --> 00:30:29,719 Speaker 1: boil water in nineties seconds as advertised, or the going 428 00:30:30,000 --> 00:30:33,520 Speaker 1: from a full rolling boiling over to a gentle simmer 429 00:30:33,600 --> 00:30:37,920 Speaker 1: pretty close to instantly as I burn hot dogs while typing. 430 00:30:39,560 --> 00:30:43,800 Speaker 1: Also handy tip for you accident prone humans, the stovetop 431 00:30:44,360 --> 00:30:47,680 Speaker 1: itself doesn't get hot, just whatever residual heat is transferred 432 00:30:47,720 --> 00:30:50,600 Speaker 1: from having a hot pot on top of it. Anyhow, 433 00:30:50,640 --> 00:30:53,280 Speaker 1: all that said, as far as adjusting to the new stove, 434 00:30:53,680 --> 00:30:56,360 Speaker 1: maybe picturing all of this will help if all that 435 00:30:56,480 --> 00:30:59,280 Speaker 1: made sense, But the reality you just kind of gotta 436 00:30:59,400 --> 00:31:02,920 Speaker 1: keep cooking can get used to it. Also love the 437 00:31:03,000 --> 00:31:06,680 Speaker 1: recent on a Geary episode. All those recipes sound way 438 00:31:06,760 --> 00:31:09,120 Speaker 1: better than what I end up with, which is a 439 00:31:09,120 --> 00:31:12,320 Speaker 1: handful of luch over sushi rice usually from my sushi 440 00:31:12,360 --> 00:31:17,000 Speaker 1: tacos squished into well some sort of shape of nori, 441 00:31:17,600 --> 00:31:19,920 Speaker 1: added with a dash of fur cocka and plotted onto 442 00:31:19,920 --> 00:31:22,120 Speaker 1: my six year old's plate as I don't know what 443 00:31:22,240 --> 00:31:26,320 Speaker 1: to make you for lunch kind of meal. Well, thank 444 00:31:26,360 --> 00:31:28,760 Speaker 1: you for brightening my day every week with your beautiful 445 00:31:28,760 --> 00:31:31,920 Speaker 1: senses of humor and nerdy references. Every time you mentioned 446 00:31:31,960 --> 00:31:36,200 Speaker 1: brock Steely do what. It makes me very happy us too. 447 00:31:36,920 --> 00:31:46,360 Speaker 1: Oh yeah, oh yes, um yeah we I I spoiler 448 00:31:46,400 --> 00:31:50,959 Speaker 1: alert um induction cooking is definitely coming up as an 449 00:31:50,960 --> 00:31:55,560 Speaker 1: episode topic soon. So yeah, yeah, that's a spoiler for 450 00:31:55,600 --> 00:32:02,440 Speaker 1: Annie as well as for y'all. I love it is exciting. Also, 451 00:32:02,520 --> 00:32:05,800 Speaker 1: I wanted to to share before we go into this 452 00:32:05,920 --> 00:32:11,080 Speaker 1: next message that is similar. I made spam a sub 453 00:32:12,000 --> 00:32:14,800 Speaker 1: Oh that's right, Yeah, you sent pictures to us and 454 00:32:14,920 --> 00:32:17,840 Speaker 1: super producers Dylan and Andrew. I did because I was 455 00:32:17,880 --> 00:32:20,640 Speaker 1: so proud because I'm trying. I have a lot of 456 00:32:20,680 --> 00:32:22,600 Speaker 1: noria as I said, and I'm trying to press it up. 457 00:32:23,240 --> 00:32:25,680 Speaker 1: I haven't made the ongara yet, but I'm planning on 458 00:32:25,800 --> 00:32:29,800 Speaker 1: making it next week. But the spam a sub I 459 00:32:29,800 --> 00:32:31,840 Speaker 1: thought it was gonna be really complicated and it was 460 00:32:32,160 --> 00:32:35,800 Speaker 1: kind of tricky, but it worked out really well and 461 00:32:35,880 --> 00:32:41,440 Speaker 1: it was delicious. And I used the spam so I like, 462 00:32:41,560 --> 00:32:44,920 Speaker 1: cut the bottom off of the spam container and you 463 00:32:45,080 --> 00:32:52,520 Speaker 1: used that to shape it perfect. That's so good. It 464 00:32:52,600 --> 00:32:57,280 Speaker 1: was cool. Yeah, I know, I know you have like 465 00:32:57,400 --> 00:33:01,400 Speaker 1: rice fear. The rice came out, okay, it did come out, okay. 466 00:33:01,520 --> 00:33:06,920 Speaker 1: I recently inherited an Insta pot okay, so I haven't 467 00:33:07,040 --> 00:33:09,720 Speaker 1: used that yet, but I hear that that makes rice 468 00:33:09,720 --> 00:33:13,480 Speaker 1: cooking very easy. But I just did it based on 469 00:33:13,520 --> 00:33:17,240 Speaker 1: what the package said and it turned out great. Um yeah, 470 00:33:17,280 --> 00:33:23,120 Speaker 1: it was very stick all right, they were right, but 471 00:33:23,720 --> 00:33:25,960 Speaker 1: like water and vinegar on my hands so it wouldn't 472 00:33:25,960 --> 00:33:27,960 Speaker 1: stick to me. Use yeah, it was the whole thing, 473 00:33:28,160 --> 00:33:32,360 Speaker 1: but it was great. It was very good. Uh yeah 474 00:33:32,560 --> 00:33:35,280 Speaker 1: yeah now I yeah, now I'm craving that. I'm like, 475 00:33:35,280 --> 00:33:37,240 Speaker 1: oh no, okay, all right, we can do this. We 476 00:33:37,280 --> 00:33:40,320 Speaker 1: can we can get this done at any rate. Um, 477 00:33:40,640 --> 00:33:43,880 Speaker 1: Kelly wrote, I just heard your listener mail episode twelve 478 00:33:43,920 --> 00:33:47,200 Speaker 1: that included the question from Ben in Ireland about using 479 00:33:47,280 --> 00:33:50,480 Speaker 1: his cast iron skillet on an induction burner Slash Hobb. 480 00:33:51,200 --> 00:33:53,560 Speaker 1: Please relay this message to him if you think he 481 00:33:53,560 --> 00:33:56,880 Speaker 1: would find it useful. We have also recently begun using 482 00:33:56,920 --> 00:33:59,720 Speaker 1: our cast iron pans on an induction burner or hob 483 00:34:00,080 --> 00:34:02,520 Speaker 1: have noticed that it takes them getting used to as 484 00:34:02,560 --> 00:34:04,800 Speaker 1: there is a difference in how they heat up. We 485 00:34:04,880 --> 00:34:07,120 Speaker 1: still have our gas range, but we got a single 486 00:34:07,200 --> 00:34:09,960 Speaker 1: plug in induction unit because I wanted to try it out. 487 00:34:10,360 --> 00:34:12,560 Speaker 1: I haven't used it consistently for a few months. I 488 00:34:12,600 --> 00:34:15,640 Speaker 1: now prefer it over gas, although my husband hasn't used 489 00:34:15,640 --> 00:34:17,359 Speaker 1: it as much and prefers to stick with the gas 490 00:34:17,480 --> 00:34:20,640 Speaker 1: range foremost things because he finds it more predictable. He 491 00:34:20,680 --> 00:34:23,440 Speaker 1: agrees that the induction burner is faster and more efficient 492 00:34:23,480 --> 00:34:26,920 Speaker 1: for when we boil water for pasta, etcetera. I'm not 493 00:34:27,000 --> 00:34:29,399 Speaker 1: an expert, but I think I have an explanation for 494 00:34:29,440 --> 00:34:32,640 Speaker 1: what Ben is noticing. On an induction burner, the metal 495 00:34:32,680 --> 00:34:35,200 Speaker 1: of the pan itself is heating in response to the 496 00:34:35,280 --> 00:34:38,840 Speaker 1: magnetic waves, whereas on a gas range it's being heated 497 00:34:39,000 --> 00:34:42,400 Speaker 1: by the flame. Cast iron is a relatively poor conductor, 498 00:34:42,680 --> 00:34:44,799 Speaker 1: so in both cases it takes some time before the 499 00:34:44,960 --> 00:34:47,720 Speaker 1: entire pan gets hot, and it will heat up first 500 00:34:47,760 --> 00:34:50,720 Speaker 1: and fastest wherever it's in contact with either the flame 501 00:34:51,239 --> 00:34:54,040 Speaker 1: in terms of gas, or the magnetic coil under the 502 00:34:54,080 --> 00:34:57,920 Speaker 1: surface of the induction burner. Those coils can be different sizes, 503 00:34:58,040 --> 00:35:00,560 Speaker 1: but I'm willing to bet that Ben is probably putting 504 00:35:00,560 --> 00:35:02,920 Speaker 1: his skillet on a burner that has a coil with 505 00:35:02,960 --> 00:35:05,600 Speaker 1: a larger surface area than the flame of his former 506 00:35:05,640 --> 00:35:08,520 Speaker 1: gas burner, so a larger section of the pan is 507 00:35:08,560 --> 00:35:13,319 Speaker 1: becoming hot as soon as the coil is activated. I 508 00:35:13,360 --> 00:35:19,919 Speaker 1: love this. Ah, you listeners are coming through for each other, right, 509 00:35:21,280 --> 00:35:24,960 Speaker 1: this is this is some like like Sherlock Holmes of 510 00:35:24,520 --> 00:35:28,040 Speaker 1: of of cookery stuff going on. I love it. Yes, 511 00:35:28,440 --> 00:35:30,880 Speaker 1: And in this message, I love how it was like 512 00:35:31,040 --> 00:35:38,279 Speaker 1: pass this along, Yes, consider it past. We have done 513 00:35:38,280 --> 00:35:40,600 Speaker 1: our duty and you have done yours as well. This 514 00:35:40,680 --> 00:35:43,960 Speaker 1: is so great. Yeah, oh goodness, thank you. Yes, we 515 00:35:44,000 --> 00:35:47,319 Speaker 1: appreciate it so so so much. Thanks to both of 516 00:35:47,320 --> 00:35:49,040 Speaker 1: these listeners for rating in. If you would like to 517 00:35:49,040 --> 00:35:51,600 Speaker 1: write to us, you can or email is Hello at 518 00:35:51,600 --> 00:35:54,560 Speaker 1: saber pod dot com. We're also on social media. You 519 00:35:54,560 --> 00:35:57,600 Speaker 1: can find us on Twitter, Facebook and Instagram at Saber 520 00:35:57,680 --> 00:35:59,839 Speaker 1: pod and we do hope to hear from you. Saver 521 00:36:00,120 --> 00:36:02,480 Speaker 1: is production of I Heart Radio. For more podcasts my 522 00:36:02,520 --> 00:36:04,600 Speaker 1: Heart Radio, you can visit the i heart Radio app, 523 00:36:04,680 --> 00:36:07,640 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 524 00:36:08,000 --> 00:36:11,120 Speaker 1: Thanks as always to our superproducers Dylan Fagin and Andrew Howard. 525 00:36:11,360 --> 00:36:13,160 Speaker 1: Thanks to you for listening, and we hope that lots 526 00:36:13,200 --> 00:36:22,520 Speaker 1: more good things are coming your way.