1 00:00:08,640 --> 00:00:10,680 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. 2 00:00:10,720 --> 00:00:13,000 Speaker 2: I'm Annie Resa and I'm Lauren vocal Bam, and today 3 00:00:13,039 --> 00:00:15,080 Speaker 2: we have an episode for you about Tomatillo's. 4 00:00:16,480 --> 00:00:20,000 Speaker 1: Yes, was there any particular reason this was on your mind? Lauren? 5 00:00:20,800 --> 00:00:23,239 Speaker 2: I think they had been on the list for a 6 00:00:23,280 --> 00:00:27,639 Speaker 2: really long time, and maybe I like went to Elmere 7 00:00:28,000 --> 00:00:32,600 Speaker 2: and had some good like like green salsa. They've got 8 00:00:32,600 --> 00:00:35,320 Speaker 2: like a mild salsa that's a red salsa, and a 9 00:00:35,360 --> 00:00:39,480 Speaker 2: salsa verde that's they're spicy, and I love the spicy one. 10 00:00:40,159 --> 00:00:42,919 Speaker 2: So maybe it was on my mind, or you know, 11 00:00:43,600 --> 00:00:48,120 Speaker 2: I don't know. This story could be apocryphal, could be anything. 12 00:00:48,240 --> 00:00:49,600 Speaker 2: It could be anything we've learned. 13 00:00:51,280 --> 00:00:54,480 Speaker 1: Sometimes ideas just pop up and that's that's the end 14 00:00:54,560 --> 00:00:57,320 Speaker 1: of the story. I do love I love a good 15 00:00:57,320 --> 00:01:03,160 Speaker 1: salsa verde. This has got me really craving toematio based sauce. 16 00:01:03,440 --> 00:01:09,600 Speaker 2: Yeah, Yeah, I was bright. I was really mad while 17 00:01:09,760 --> 00:01:13,360 Speaker 2: I was writing this outline that I wasn't consuming anything 18 00:01:13,400 --> 00:01:14,720 Speaker 2: to matia based at the moment. 19 00:01:15,840 --> 00:01:19,080 Speaker 1: Yes, And I had happened to see a video recently 20 00:01:19,400 --> 00:01:23,480 Speaker 1: about how to make a toematio based sauce, and you know, 21 00:01:23,520 --> 00:01:25,280 Speaker 1: it was fairly simple. But of course it means I've 22 00:01:25,319 --> 00:01:28,600 Speaker 1: got to get out some kind of food processor whatever, 23 00:01:28,840 --> 00:01:31,280 Speaker 1: and as listeners know, this is kind of a whole 24 00:01:31,319 --> 00:01:34,280 Speaker 1: thing for me. So I'm debating on how much I 25 00:01:34,319 --> 00:01:36,320 Speaker 1: want to try my hand at making it or if 26 00:01:36,360 --> 00:01:37,119 Speaker 1: I'll just buy. 27 00:01:37,280 --> 00:01:41,520 Speaker 2: So yeah, I think with these, I mean, check your 28 00:01:41,920 --> 00:01:44,040 Speaker 2: check your recipes. But a lot of the time with 29 00:01:44,120 --> 00:01:46,600 Speaker 2: Tellmatia is if you chop them kind of fine and 30 00:01:46,640 --> 00:01:49,200 Speaker 2: then cook them for any amount of time, they'll kind 31 00:01:49,200 --> 00:01:50,720 Speaker 2: of turn to mush to begin with. 32 00:01:51,080 --> 00:01:56,840 Speaker 1: So okay, then I can do that. I am easily 33 00:01:57,280 --> 00:02:04,640 Speaker 1: on board with. Well, I suppose you could see our 34 00:02:04,680 --> 00:02:09,720 Speaker 1: tomato episode, sure for more. Maybe are hot sauce. We've 35 00:02:09,760 --> 00:02:12,280 Speaker 1: done some hot sauces and like calipinos and stuff. 36 00:02:12,560 --> 00:02:13,240 Speaker 3: Yeah. 37 00:02:13,760 --> 00:02:16,840 Speaker 2: Maybe I've got a couple of points in here that 38 00:02:16,919 --> 00:02:21,320 Speaker 2: have to do with like tortillas and tomalis. So maybe 39 00:02:21,360 --> 00:02:24,160 Speaker 2: maybe those like like tacos and tomalies episodes. 40 00:02:24,919 --> 00:02:30,560 Speaker 1: Yeah, okay, Well this does bring us to our question. 41 00:02:30,639 --> 00:02:38,440 Speaker 1: I suppose tomatillos what are they? 42 00:02:39,040 --> 00:02:43,399 Speaker 2: Well, tomatillos are a type of fruit that's used culinarily 43 00:02:43,440 --> 00:02:47,280 Speaker 2: as a vegetable because there are these like small round 44 00:02:47,360 --> 00:02:50,200 Speaker 2: to kind of squished round fruits that have this lovely 45 00:02:50,680 --> 00:02:56,679 Speaker 2: tart vegetables savory and slightly pungent bitter flavor, and kind 46 00:02:56,680 --> 00:02:59,640 Speaker 2: of firm and crunchyish texture, just a little bit of 47 00:02:59,639 --> 00:03:02,760 Speaker 2: like a like a thick juice to them. They're often 48 00:03:02,800 --> 00:03:06,400 Speaker 2: eaten when they're mature but unripe and still green to 49 00:03:06,480 --> 00:03:08,440 Speaker 2: get the most tartness out of them. But they will 50 00:03:08,520 --> 00:03:11,760 Speaker 2: ripen anywhere from like a yellow to purple in color 51 00:03:11,800 --> 00:03:14,440 Speaker 2: and get a little bit sweeter and fruitier in flavor. 52 00:03:15,400 --> 00:03:19,080 Speaker 2: They're pretty excellent either raw or cooked as an ingredient 53 00:03:19,120 --> 00:03:23,320 Speaker 2: in sauces, especially, they add this like really yeah, like 54 00:03:23,480 --> 00:03:26,840 Speaker 2: bright grassy green kind of sauciness when you blend them 55 00:03:26,880 --> 00:03:29,760 Speaker 2: up or cook them down. They grow in a protective 56 00:03:29,840 --> 00:03:32,320 Speaker 2: papery husk that you have to remove first, and the 57 00:03:32,360 --> 00:03:35,880 Speaker 2: skin underneath is thin and a little bit sticky, encasing 58 00:03:35,960 --> 00:03:40,200 Speaker 2: this thick flesh that contains many small edible seeds throughout. 59 00:03:40,880 --> 00:03:43,960 Speaker 2: But yeah, yeah, they're used usually raw or roasted, maybe 60 00:03:43,960 --> 00:03:48,920 Speaker 2: boiled in tacos and salads, blended into dips, simmered into 61 00:03:48,960 --> 00:03:53,200 Speaker 2: sauces or stews, and chopped or blended to add to 62 00:03:53,320 --> 00:03:57,720 Speaker 2: all kinds of like marinades and bakes hot or cold dishes. 63 00:03:58,480 --> 00:04:05,200 Speaker 2: They can stand up to or help cut like really strong, fatty, savory, 64 00:04:05,400 --> 00:04:06,640 Speaker 2: or spicy flavors. 65 00:04:07,720 --> 00:04:07,920 Speaker 1: There. 66 00:04:09,080 --> 00:04:12,360 Speaker 2: They're sort of like just getting hit in the face 67 00:04:12,440 --> 00:04:16,800 Speaker 2: with a water balloon of flavor, like a dry flavor 68 00:04:16,920 --> 00:04:21,880 Speaker 2: water balloon. It's really fresh and bright. 69 00:04:22,120 --> 00:04:31,240 Speaker 1: Yeah, yeah, got such like a nice zip Yeah Okay. 70 00:04:31,400 --> 00:04:37,400 Speaker 2: A botanical name Fissilis exocarpa. Yeah, although sometimes that species 71 00:04:37,520 --> 00:04:41,880 Speaker 2: name is reported as Philadelphia Botanists enjoy arguing about the details. 72 00:04:41,880 --> 00:04:44,240 Speaker 2: But that's a little bit more in the weeds. No 73 00:04:44,360 --> 00:04:47,200 Speaker 2: pun intended than I intend to get here today at 74 00:04:47,200 --> 00:04:50,320 Speaker 2: any rate. Tomatillo's are in the night shade family, along 75 00:04:50,320 --> 00:04:55,880 Speaker 2: with their cousins tomatoes. Tomatillo does mean little tomato in Spanish. 76 00:04:56,160 --> 00:05:02,600 Speaker 2: They're sometimes also called either toes verdes or milt Mexico 77 00:05:02,760 --> 00:05:06,720 Speaker 2: is where they're from Ish, though they're technically more related 78 00:05:06,760 --> 00:05:10,880 Speaker 2: to gooseberries, which also have that papery shell and are 79 00:05:10,920 --> 00:05:14,320 Speaker 2: in the night shade family. There are a number of 80 00:05:14,320 --> 00:05:19,160 Speaker 2: wild tomatios and related berries in the Fyssilis genus, around 81 00:05:19,240 --> 00:05:24,039 Speaker 2: like seventy to ninety total. They're often called ground cherries 82 00:05:24,160 --> 00:05:27,680 Speaker 2: or husked tomatoes or something along those lines because they 83 00:05:27,680 --> 00:05:30,600 Speaker 2: do have those papery husks. Some of the common names 84 00:05:30,600 --> 00:05:33,680 Speaker 2: of these different plants overlap, which made my reading today 85 00:05:33,680 --> 00:05:42,120 Speaker 2: really fun. Yepways, always Tontio's grow on like short herbaceous 86 00:05:42,160 --> 00:05:44,880 Speaker 2: plants about three feet or a meter high and just 87 00:05:44,920 --> 00:05:48,280 Speaker 2: around is wide, with these broad, green toothed leaves that 88 00:05:48,600 --> 00:05:52,360 Speaker 2: look a little bit like their cousin eggplants leaves. They're 89 00:05:52,360 --> 00:05:55,240 Speaker 2: a subtropical plant and will not survive a freeze. If 90 00:05:55,279 --> 00:05:58,719 Speaker 2: you're growing them, you want to keep the branching and 91 00:05:58,760 --> 00:06:01,760 Speaker 2: sometimes viny types stems off the ground because they will 92 00:06:01,800 --> 00:06:05,520 Speaker 2: put off roots and prevent like good fruit development. The 93 00:06:05,600 --> 00:06:08,480 Speaker 2: leaves and stems and flowers are poisonous to humans, so 94 00:06:09,040 --> 00:06:09,680 Speaker 2: donat those. 95 00:06:13,120 --> 00:06:18,960 Speaker 1: Yeah, no shaking my head frantically. That's in your seed. 96 00:06:21,160 --> 00:06:24,039 Speaker 2: The way that fruit happens is that they will bloom 97 00:06:24,080 --> 00:06:28,200 Speaker 2: with these small, pretty star shaped yellow flowers with like 98 00:06:28,240 --> 00:06:31,520 Speaker 2: a green or purple center that hang downwards like a bell. 99 00:06:32,600 --> 00:06:37,080 Speaker 2: If pollinated by insects, usually they'll develop this small fruit 100 00:06:38,000 --> 00:06:42,279 Speaker 2: and Okay, usually when a flower grows a fruit, the 101 00:06:42,400 --> 00:06:46,400 Speaker 2: sepals that is, the sturdy outer flower parts that are 102 00:06:46,440 --> 00:06:49,719 Speaker 2: often green and kind of structural that like protect the 103 00:06:49,760 --> 00:06:54,680 Speaker 2: bud and then support the bloom. Yeah, those sepals are 104 00:06:54,760 --> 00:07:00,000 Speaker 2: normally done when the fruit begins fruiting, but in Tamata 105 00:07:00,520 --> 00:07:03,919 Speaker 2: they keep growing along with the fruit, eventually encasing the 106 00:07:03,920 --> 00:07:09,720 Speaker 2: fruit in this protective papery lantern type husk. It'll go 107 00:07:10,000 --> 00:07:12,680 Speaker 2: that that husk will go from green to tan in 108 00:07:12,760 --> 00:07:16,840 Speaker 2: color as the fruit inside ripens. The genus name Fissilis 109 00:07:16,840 --> 00:07:23,080 Speaker 2: comes from a Greek word meaning bladder, indicating that inflated husk. Yeah, 110 00:07:23,120 --> 00:07:26,840 Speaker 2: the species name Exocarpa means sticky rind, which is just correct. 111 00:07:28,720 --> 00:07:35,640 Speaker 2: The fruit will grow up to a diameter I know, right, Wow, 112 00:07:39,480 --> 00:07:42,320 Speaker 2: The fruit will grow up to a diameter of like 113 00:07:42,400 --> 00:07:44,840 Speaker 2: up to a couple of inches, like maybe five centimeters, 114 00:07:45,480 --> 00:07:49,080 Speaker 2: and we'll go from green to anywhere from golden to 115 00:07:49,080 --> 00:07:52,000 Speaker 2: purple in color as it ripens. And the fruit will 116 00:07:52,040 --> 00:07:56,760 Speaker 2: usually split open the husks as it grows. But yeah, 117 00:07:56,840 --> 00:08:01,000 Speaker 2: a lot of uses call for like mature, unripe green 118 00:08:01,080 --> 00:08:04,960 Speaker 2: fruits that are still firm and tart. Inside the fruit, 119 00:08:05,160 --> 00:08:09,160 Speaker 2: the flesh and seeds are arranged visually more like a 120 00:08:09,360 --> 00:08:14,920 Speaker 2: slightly translucent eggplant than a tomato. Really, like if you 121 00:08:14,960 --> 00:08:17,760 Speaker 2: think of like one of those fancy party balloons that 122 00:08:18,200 --> 00:08:21,680 Speaker 2: contains more balloons inside it. You know, you've got the 123 00:08:21,680 --> 00:08:24,400 Speaker 2: outer skin, which is the outer balloon, right, and then 124 00:08:24,800 --> 00:08:29,160 Speaker 2: three inner balloons, which are these like hollow spheres of 125 00:08:29,240 --> 00:08:32,920 Speaker 2: seeds arranged within the firm flesh. It can look like 126 00:08:32,920 --> 00:08:35,240 Speaker 2: the seeds are sort of willy nilly scattered throughout, but 127 00:08:36,080 --> 00:08:38,160 Speaker 2: the flesh is a little softer towards the inside and 128 00:08:38,200 --> 00:08:44,560 Speaker 2: the outside. But especially when they're green, they're crunchy, not spongy. 129 00:08:44,920 --> 00:08:47,760 Speaker 2: The individual plants do not self pollinate well, so if 130 00:08:47,760 --> 00:08:49,840 Speaker 2: you're going to try growing them, it helps to plant 131 00:08:49,920 --> 00:08:54,199 Speaker 2: multiple plants and or make sure that you're attracting pollinators 132 00:08:54,200 --> 00:08:58,360 Speaker 2: to your garden. Helpful though. Unlike tomatoes, tomatios will grow 133 00:08:58,360 --> 00:09:03,199 Speaker 2: true from seed, and uh yeah, they taste. They taste 134 00:09:03,240 --> 00:09:06,240 Speaker 2: a little bit like sort of like lemon lime juice 135 00:09:06,800 --> 00:09:10,840 Speaker 2: plus a green tomato, plus like a little bit like 136 00:09:10,840 --> 00:09:13,640 Speaker 2: a raw green pepper. They contain just a bunch of 137 00:09:13,679 --> 00:09:17,280 Speaker 2: pect in two, which helps them form that saucy consistency 138 00:09:17,360 --> 00:09:21,040 Speaker 2: when blended and especially when cooked down a bit. Tomatillos 139 00:09:21,120 --> 00:09:24,559 Speaker 2: are the main green or verde element in a lot 140 00:09:24,600 --> 00:09:28,640 Speaker 2: of Mexican and Central American dishes. Like salsaverde, mola verde, 141 00:09:28,880 --> 00:09:33,000 Speaker 2: pizole verde, and tladas verdes. They're a key ingredient in 142 00:09:33,040 --> 00:09:36,520 Speaker 2: Guatemalan ajcong de pollo, which is this chicken stew with 143 00:09:36,559 --> 00:09:39,520 Speaker 2: tomatillos and pumpkin seeds. You find them paired pumpkin seeds 144 00:09:39,520 --> 00:09:42,480 Speaker 2: and a bunch of different sauce dishes. Super super interesting. 145 00:09:43,320 --> 00:09:46,000 Speaker 2: Really need to try making a mola verde at home. 146 00:09:46,960 --> 00:09:48,360 Speaker 2: That's a note for me, not a note for you. 147 00:09:48,440 --> 00:09:50,400 Speaker 2: Although I don't know, I can't tell you what to do. 148 00:09:50,520 --> 00:09:54,040 Speaker 2: Maybe you need to to. You can use tomatio's raw 149 00:09:54,120 --> 00:09:57,760 Speaker 2: or roasted and write a sauce, salad, caspacho maybe like 150 00:09:57,800 --> 00:10:00,760 Speaker 2: a warm soup or a casserole, part of a marinate 151 00:10:00,840 --> 00:10:03,679 Speaker 2: or a simmer sauce for proteins. You can pickle them 152 00:10:03,720 --> 00:10:14,560 Speaker 2: for extra brightness. Right. Yeah, Personally this is because I 153 00:10:14,600 --> 00:10:19,760 Speaker 2: cannot consume uh, sweet peppers. Tomatillo's are a thing that 154 00:10:19,800 --> 00:10:22,960 Speaker 2: I sub in for peppers in some recipes where I 155 00:10:23,080 --> 00:10:26,960 Speaker 2: want to have that kind of like slightly sweet bitter 156 00:10:27,080 --> 00:10:30,679 Speaker 2: tart kind of flavor to like like in a in 157 00:10:30,720 --> 00:10:34,559 Speaker 2: a like in my like like vegetable saute as a 158 00:10:34,600 --> 00:10:37,800 Speaker 2: base before I add in other ingredients and build build 159 00:10:37,840 --> 00:10:43,440 Speaker 2: other flavors. Yeah, but yeah. I've also read recipes for 160 00:10:44,200 --> 00:10:48,240 Speaker 2: like corn flour like Massa arena products like tamales and 161 00:10:48,280 --> 00:10:52,480 Speaker 2: tortillas that call for steeping tomatillo husks in the water 162 00:10:53,160 --> 00:10:55,199 Speaker 2: that you're going to use to make your dough as 163 00:10:55,280 --> 00:10:59,280 Speaker 2: like a first step, and anecdotal evidence shows that it 164 00:10:59,280 --> 00:11:03,400 Speaker 2: does make the result dough more tender and stable, like 165 00:11:03,400 --> 00:11:06,160 Speaker 2: like both soft and also able to hold together without 166 00:11:06,160 --> 00:11:09,680 Speaker 2: being crumbly. I wasn't able to find scientific sources about 167 00:11:09,760 --> 00:11:14,280 Speaker 2: why that works, but the lay suggestions that I read 168 00:11:14,320 --> 00:11:17,840 Speaker 2: include that it might change the pH level of the water, 169 00:11:19,320 --> 00:11:24,040 Speaker 2: or that there's like an enzyme or other compound, maybe 170 00:11:24,080 --> 00:11:27,800 Speaker 2: more pectin in the husk that does something to the dough. 171 00:11:28,600 --> 00:11:32,640 Speaker 2: There's also some prickly pear cactus recipes that call for 172 00:11:32,679 --> 00:11:37,920 Speaker 2: simmering the paddles with tomatio husks to reduce slime and 173 00:11:38,120 --> 00:11:43,080 Speaker 2: or like thicken the sauce. So not sure what's going 174 00:11:43,120 --> 00:11:45,920 Speaker 2: on there, if anyone knows more about it, definitely right in. 175 00:11:46,960 --> 00:11:53,640 Speaker 1: Oh yes, please, Well what about the nutrition by themselves? 176 00:11:53,720 --> 00:11:55,839 Speaker 2: Domintio's are super good for you, you know, lots of 177 00:11:55,880 --> 00:12:00,880 Speaker 2: fiber and micronutrients and compounds with potentially good activities in 178 00:12:00,920 --> 00:12:04,240 Speaker 2: our bodies. It has been used in traditional medicines to 179 00:12:04,280 --> 00:12:08,880 Speaker 2: treat various things. You know, more research is necessary. Bottom line, like, 180 00:12:08,920 --> 00:12:10,480 Speaker 2: you know, eat them because you like them. They will 181 00:12:10,520 --> 00:12:12,080 Speaker 2: help fill you up, but to keep you going, par 182 00:12:12,160 --> 00:12:14,920 Speaker 2: them with some protein and some fat, which is also delicious. 183 00:12:16,320 --> 00:12:22,800 Speaker 1: Yes, well, we do have some numbers for you a few. 184 00:12:22,960 --> 00:12:28,079 Speaker 2: Yeah, So, as of twenty eighteen, Mexico was producing some 185 00:12:28,200 --> 00:12:31,320 Speaker 2: seven hundred and seventy eight thousand tons of till maatillos 186 00:12:31,360 --> 00:12:34,920 Speaker 2: a year, which is like four point seven percent of 187 00:12:34,960 --> 00:12:40,280 Speaker 2: Mexico's total vegetable production. Mexicans consume an average of almost 188 00:12:40,320 --> 00:12:42,680 Speaker 2: five and a half kilos of tillmatio's a year that's 189 00:12:42,720 --> 00:12:48,240 Speaker 2: nearly twelve pounds, and as of twenty eighteen, the US 190 00:12:48,760 --> 00:12:53,120 Speaker 2: was importing the most from Mexico, about eighty two million 191 00:12:53,200 --> 00:12:57,400 Speaker 2: dollars worth, which represents an increase of over three hundred 192 00:12:57,440 --> 00:13:01,640 Speaker 2: percent in value in just ten years after the US 193 00:13:01,720 --> 00:13:04,920 Speaker 2: the UK imparts the most. 194 00:13:05,240 --> 00:13:12,080 Speaker 1: Ooh okay, okay, yes, I would say there's been a 195 00:13:12,120 --> 00:13:17,360 Speaker 1: marked increase in my own anecdotal case of tomotios in 196 00:13:17,400 --> 00:13:17,840 Speaker 1: my life. 197 00:13:18,320 --> 00:13:18,520 Speaker 3: Yeah. 198 00:13:18,520 --> 00:13:22,440 Speaker 1: In the recent years, and we do have some history 199 00:13:22,760 --> 00:13:23,640 Speaker 1: about why. 200 00:13:23,400 --> 00:13:26,280 Speaker 2: That is absolutely yeah, and we will get into that 201 00:13:26,320 --> 00:13:27,880 Speaker 2: as soon as we get back from a quick break 202 00:13:27,920 --> 00:13:36,360 Speaker 2: for a word from our sponsors. 203 00:13:38,240 --> 00:13:38,760 Speaker 1: And we're back. 204 00:13:38,800 --> 00:13:40,440 Speaker 3: Thank you, sponsors, Yes, thank you. 205 00:13:41,440 --> 00:13:47,000 Speaker 1: Okay. So, tomatillos are indigenous to Mexico and Central and 206 00:13:47,040 --> 00:13:51,160 Speaker 1: South America. Until recently, the night shade family, of which 207 00:13:51,160 --> 00:13:53,920 Speaker 1: the tomotio is part of, was believed to be about 208 00:13:53,960 --> 00:13:58,200 Speaker 1: forty million years old based on known fossil evidence. However, 209 00:13:58,960 --> 00:14:03,120 Speaker 1: a twenty seventeenth discovery of two tiny fossils of tomatillos 210 00:14:03,320 --> 00:14:06,760 Speaker 1: and what is now Argentina changed the timeline pretty significantly. 211 00:14:07,679 --> 00:14:12,080 Speaker 1: Using atomic dating, paleobotanists determined that the fossils were fifty 212 00:14:12,160 --> 00:14:16,640 Speaker 1: two million years old. Whoa. That means the family was 213 00:14:16,679 --> 00:14:20,520 Speaker 1: around a full twelve million years earlier than previously believed, 214 00:14:21,840 --> 00:14:25,320 Speaker 1: especially because tomotios evolved later in the game when compared 215 00:14:25,320 --> 00:14:27,120 Speaker 1: to other night shades, so they think that it was 216 00:14:27,160 --> 00:14:28,320 Speaker 1: actually earlier. 217 00:14:27,960 --> 00:14:31,720 Speaker 2: Than even Yeah wow, oh cool, that's so cool, and 218 00:14:32,120 --> 00:14:40,520 Speaker 2: the fossils are so cute, oh paleobotany oh gotta love it. 219 00:14:42,600 --> 00:14:47,000 Speaker 2: And Tamatios have also been consumed by human people for 220 00:14:47,080 --> 00:14:51,360 Speaker 2: a long time. According to some sources, the Latical people 221 00:14:51,440 --> 00:14:56,120 Speaker 2: domesticated tomatillos by at least like eight hundred and sixty BCE. 222 00:14:57,040 --> 00:15:00,840 Speaker 2: And yeah, the the Tlatilko culture was the dominant culture 223 00:15:00,960 --> 00:15:03,240 Speaker 2: in what's now known as like the Valley of Mexico 224 00:15:03,720 --> 00:15:05,320 Speaker 2: in pre ancient times. 225 00:15:06,360 --> 00:15:11,080 Speaker 1: Right. And tomatillo's have been staples in southern North America 226 00:15:11,160 --> 00:15:15,520 Speaker 1: through Central and South American cuisines since ancient times. Archaeological 227 00:15:15,520 --> 00:15:18,680 Speaker 1: evidence in what is now Mexico indicate it was part 228 00:15:18,720 --> 00:15:21,600 Speaker 1: of the diet of the people there before they arrivaled Spanish. 229 00:15:22,040 --> 00:15:25,000 Speaker 1: At the time, it was more preferred than the tomato, 230 00:15:25,080 --> 00:15:27,640 Speaker 1: which also originated in South America. 231 00:15:28,280 --> 00:15:32,240 Speaker 2: Yeah, before citrus was introduced to the Americas along with 232 00:15:32,920 --> 00:15:36,080 Speaker 2: the European colonists, the tomatillo was an excellent source of 233 00:15:36,160 --> 00:15:37,280 Speaker 2: acid for flavoring. 234 00:15:39,080 --> 00:15:42,720 Speaker 1: Yes, but then we do get the arrival of Spanish colonizers, 235 00:15:42,800 --> 00:15:46,320 Speaker 1: who first learned about tomotios and tomatoes when they arrived 236 00:15:46,320 --> 00:15:49,560 Speaker 1: in the area in fifteen hundreds. This led to some 237 00:15:49,920 --> 00:15:53,640 Speaker 1: etymology mix ups amongst the Spanish, wherein both tomatoes and 238 00:15:53,640 --> 00:15:56,960 Speaker 1: tomotios were commonly referred to as the same thing. Tomate 239 00:15:57,600 --> 00:16:00,880 Speaker 1: the tomatillo got wrapped up in the same poisonous night 240 00:16:00,920 --> 00:16:04,040 Speaker 1: shade fears that tomatoes did in Europe, especially because they 241 00:16:04,080 --> 00:16:08,040 Speaker 1: looked like the poisonous Chinese lantern plant. Because of that, 242 00:16:08,080 --> 00:16:11,040 Speaker 1: for a long time they were largely used ornamentally in Europe. 243 00:16:11,080 --> 00:16:13,920 Speaker 1: And you can see our Tomato redex episode and also 244 00:16:14,240 --> 00:16:16,320 Speaker 1: recent episode we did on Stuff to Blow your mind 245 00:16:16,360 --> 00:16:22,000 Speaker 1: to Joe McCormick about how leftovers can go wrong where 246 00:16:22,040 --> 00:16:23,000 Speaker 1: we did talk about. 247 00:16:22,800 --> 00:16:25,920 Speaker 2: This, yeah, yeah, and the supposed poisonousness of the tomato. 248 00:16:26,120 --> 00:16:27,400 Speaker 3: Yeah. 249 00:16:27,680 --> 00:16:28,440 Speaker 1: But right. 250 00:16:28,560 --> 00:16:31,480 Speaker 2: So, by the time the Spanish showed up, the Triple Alliance, 251 00:16:31,520 --> 00:16:34,560 Speaker 2: which is often called the Aztec Empire, was in full swing. 252 00:16:35,200 --> 00:16:37,600 Speaker 2: The Triple Alliance is so named because it was this 253 00:16:37,760 --> 00:16:40,640 Speaker 2: empire made up of three city states in the Valley 254 00:16:40,680 --> 00:16:43,480 Speaker 2: of Mexico. As Tech is actually a more modern term 255 00:16:43,560 --> 00:16:47,160 Speaker 2: that got like retroactively applied, and it's been applied unevenly 256 00:16:47,560 --> 00:16:50,600 Speaker 2: to different people. So let's stick with Triple Alliance. Talking 257 00:16:50,600 --> 00:16:55,680 Speaker 2: about all this today. The Native now word for the 258 00:16:55,720 --> 00:17:00,200 Speaker 2: tomatillo was miltomont, which is how we got the Spanish 259 00:17:00,280 --> 00:17:02,400 Speaker 2: term miltamate for the fruit. 260 00:17:04,560 --> 00:17:09,639 Speaker 1: Yes, well, okay, so then we get a couple of European, 261 00:17:10,000 --> 00:17:15,560 Speaker 1: especially Spanish accounts of the tolmatio around this time. Francisco Hernandez, 262 00:17:15,560 --> 00:17:18,639 Speaker 1: who was the court physician for Spain's King Phillip the Second, 263 00:17:19,000 --> 00:17:22,879 Speaker 1: described tomatillos in the sixteenth century, specifically how peoples of 264 00:17:22,920 --> 00:17:25,920 Speaker 1: the Triple Alliance would make a sauce out of tomatios, 265 00:17:25,960 --> 00:17:29,520 Speaker 1: and Chile's a handful of other Spanish accounts about this 266 00:17:29,600 --> 00:17:33,040 Speaker 1: sauce popped up around this time as well. It was 267 00:17:33,119 --> 00:17:36,920 Speaker 1: used as a dip or as a topping for various proteins. 268 00:17:38,119 --> 00:17:42,760 Speaker 2: And Okay, we don't have concrete records for when but 269 00:17:43,560 --> 00:17:47,200 Speaker 2: or I certainly don't, but wild tomatios did spread up 270 00:17:47,240 --> 00:17:50,080 Speaker 2: through other parts of North America and have been in 271 00:17:50,160 --> 00:17:54,080 Speaker 2: use by indigenous peoples here for a long time. I've 272 00:17:54,080 --> 00:17:58,080 Speaker 2: read specifically about their use by Pueblo peoples and more 273 00:17:58,160 --> 00:18:01,439 Speaker 2: generally about their existence like the Great Plains region. 274 00:18:02,160 --> 00:18:05,199 Speaker 1: By eighteen sixty three, the telmatillo was being grown in 275 00:18:05,240 --> 00:18:08,159 Speaker 1: the far western US like the official one, yes, the 276 00:18:08,200 --> 00:18:12,560 Speaker 1: domesticated one, Yes, Yes, yes, yes. And then in eighteen 277 00:18:12,640 --> 00:18:18,280 Speaker 1: ninety eight, the first published Mexican American cookbook, El Cosrina Espanol, 278 00:18:18,520 --> 00:18:23,119 Speaker 1: or the Spanish cook by Incarnacion Panedo included a recipe 279 00:18:23,119 --> 00:18:26,679 Speaker 1: for chile Verde along with a few dishes that included it. However, 280 00:18:26,800 --> 00:18:29,280 Speaker 1: I was reading these recipes and I'm pretty sure the 281 00:18:29,320 --> 00:18:34,959 Speaker 1: green cave from Chile's and not Tomotillo's. But some people 282 00:18:35,200 --> 00:18:40,439 Speaker 1: say it's possible it was Tomotillo, and I'm not sure, 283 00:18:40,480 --> 00:18:43,000 Speaker 1: but I think it came from Chile's based on what 284 00:18:43,119 --> 00:18:46,440 Speaker 1: I read. But I'll put that in there just in case. 285 00:18:46,840 --> 00:18:47,959 Speaker 3: Yeah. 286 00:18:48,280 --> 00:18:52,320 Speaker 1: In nineteen forty one, a man named Henry Tankledge launched 287 00:18:52,440 --> 00:18:56,720 Speaker 1: law Victoria's Sales Company, complete with the law Victoria's sauces, 288 00:18:57,080 --> 00:19:01,520 Speaker 1: including green Taco and Enchilada sauces made tomatios. These are 289 00:19:01,560 --> 00:19:05,280 Speaker 1: often credited as the first commercial jarred salsa hot sauces 290 00:19:05,359 --> 00:19:11,040 Speaker 1: in the United States. The American Fruit Grower started labeling 291 00:19:11,160 --> 00:19:14,760 Speaker 1: tomatio's grown in America as jamberries as part of a 292 00:19:14,800 --> 00:19:18,240 Speaker 1: marketing campaign in nineteen forty five. They claimed it was 293 00:19:18,280 --> 00:19:21,680 Speaker 1: a new fruit created by scientists who conducted selections over 294 00:19:21,720 --> 00:19:24,919 Speaker 1: a six year period to pinpoint to variety suitable for 295 00:19:25,440 --> 00:19:29,720 Speaker 1: growth in the Midwestern United States. The strain was named 296 00:19:29,840 --> 00:19:32,760 Speaker 1: the Mayan Husk Tomato, and they were sending out four 297 00:19:32,760 --> 00:19:35,800 Speaker 1: thousand seed packets to Iowa and nearby states around this time. 298 00:19:38,440 --> 00:19:41,920 Speaker 1: Tomo teos were introduced to India in the nineteen fifties, 299 00:19:42,000 --> 00:19:45,200 Speaker 1: leading to cultivation and incorporation in a handful of dishes there. 300 00:19:45,800 --> 00:19:48,879 Speaker 1: They also were pretty successful in Australian parts of South 301 00:19:48,960 --> 00:19:53,080 Speaker 1: Africa after introduction, and in East Africa by nineteen sixty seven. 302 00:19:54,560 --> 00:19:57,399 Speaker 1: As Mexican cuisine grew more popular in the United States 303 00:19:57,400 --> 00:20:01,480 Speaker 1: in the nineteen fifties, so did tomo teos. Mexico industrialized 304 00:20:01,480 --> 00:20:04,399 Speaker 1: production of tomatios sometime around the nineteen eighties, which is 305 00:20:04,440 --> 00:20:08,160 Speaker 1: also when salsa shot up in popularity in the United States. Well, 306 00:20:08,200 --> 00:20:11,720 Speaker 1: green sauce made with tomatio's wasn't as widespread as the 307 00:20:11,760 --> 00:20:14,480 Speaker 1: red variety, it did see an increase in production. 308 00:20:15,960 --> 00:20:20,159 Speaker 2: Yeah, it is nonetheless thought that demand from the US 309 00:20:20,400 --> 00:20:25,200 Speaker 2: starting in the nineteen eighties is basically what prompted Mexico 310 00:20:25,320 --> 00:20:30,800 Speaker 2: to industrialize the crop. But as like a fresh produce, 311 00:20:30,920 --> 00:20:34,240 Speaker 2: tomatio's weren't really widely available in most of the US 312 00:20:34,359 --> 00:20:35,960 Speaker 2: until like the early two thousands. 313 00:20:37,920 --> 00:20:42,760 Speaker 3: Uh, then I guess a little. 314 00:20:43,119 --> 00:20:45,280 Speaker 2: I feel like the end of these outlines is always 315 00:20:45,359 --> 00:20:47,720 Speaker 2: kind of a Lauren's Kiljoy Corner. I'm sorry that the 316 00:20:47,760 --> 00:20:50,240 Speaker 2: world is what it is right now, but there have 317 00:20:50,320 --> 00:20:53,359 Speaker 2: been farmer strikes in parts of Mexico. There were a 318 00:20:53,400 --> 00:20:57,480 Speaker 2: bunch in twenty nineteen around Tomatio's in response to like 319 00:20:57,560 --> 00:21:02,680 Speaker 2: low purchase prices of Tomatio's by supermarkets that then sold 320 00:21:02,920 --> 00:21:08,000 Speaker 2: those fruits for like nearly five times as much to consumers. 321 00:21:09,000 --> 00:21:11,119 Speaker 2: This issue applies to a lot of products in Mexican 322 00:21:11,280 --> 00:21:15,880 Speaker 2: agriculture and is ongoing, and in the US as well. 323 00:21:15,920 --> 00:21:19,760 Speaker 2: There are labor concerns around safety for workers regarding things 324 00:21:19,840 --> 00:21:24,719 Speaker 2: like heat mitigation and living wages, including products like Tomatilla's. 325 00:21:27,520 --> 00:21:30,520 Speaker 1: Yes, it is true at the end of these episodes 326 00:21:30,640 --> 00:21:34,240 Speaker 1: we usually have some bad news, but there's also the 327 00:21:34,320 --> 00:21:39,960 Speaker 1: people who are working hard to change things or research 328 00:21:40,040 --> 00:21:44,119 Speaker 1: into things. Yeah, so that's there's hope. 329 00:21:44,240 --> 00:21:47,800 Speaker 2: There there is, there is people are working on it. 330 00:21:49,119 --> 00:21:50,560 Speaker 1: And we should know about these things. 331 00:21:50,640 --> 00:21:53,240 Speaker 3: Yeah. No, absolutely, yes. 332 00:21:53,600 --> 00:21:58,199 Speaker 1: Well, listeners, please please please let us know if you 333 00:21:58,240 --> 00:22:01,639 Speaker 1: have any recipes involving Tomatillo's favorite uses. 334 00:22:02,119 --> 00:22:06,440 Speaker 2: Hmm, if you've grown some. I've never had one ripe, 335 00:22:06,880 --> 00:22:09,680 Speaker 2: so if you can tell me what that's like, I'm 336 00:22:09,720 --> 00:22:12,760 Speaker 2: extremely interested. Are they do they just kind of wind 337 00:22:12,840 --> 00:22:15,560 Speaker 2: up being like gooseberries, because I kind of hate gooseberries. 338 00:22:17,160 --> 00:22:18,320 Speaker 3: Let me let me know. 339 00:22:19,640 --> 00:22:22,840 Speaker 1: Okay, yes, listeners, please let us know. But in the meantime, 340 00:22:22,920 --> 00:22:24,960 Speaker 1: I think that's what we have to say about Timotillo's 341 00:22:25,000 --> 00:22:25,320 Speaker 1: for now. 342 00:22:25,520 --> 00:22:25,919 Speaker 3: It is. 343 00:22:26,359 --> 00:22:28,680 Speaker 2: We do already have some listener mail for you, though, 344 00:22:28,680 --> 00:22:30,120 Speaker 2: and we are going to get into that as soon 345 00:22:30,119 --> 00:22:31,800 Speaker 2: as we get back from one more quick break for 346 00:22:31,840 --> 00:22:32,960 Speaker 2: a word from our sponsors. 347 00:22:42,320 --> 00:22:45,240 Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, and 348 00:22:45,280 --> 00:22:57,280 Speaker 1: we're back with smooth chart. Well, my power flickered during that. 349 00:22:57,280 --> 00:23:01,320 Speaker 1: That was I hope, okay, but I'm just going to 350 00:23:01,359 --> 00:23:03,399 Speaker 1: assume it was the power of the listener. 351 00:23:03,880 --> 00:23:04,400 Speaker 3: Tartaness. 352 00:23:04,480 --> 00:23:10,280 Speaker 1: Yeah, yes, yeah, definitely. Maybe I just moved this cable 353 00:23:10,880 --> 00:23:13,800 Speaker 1: probably that's what it was, all right. So we have 354 00:23:13,880 --> 00:23:16,159 Speaker 1: a bit of a longer message from ARC today, so 355 00:23:16,160 --> 00:23:17,960 Speaker 1: we're going to split it up, and it's about a 356 00:23:17,960 --> 00:23:22,440 Speaker 1: couple different things. So let's dive in. I do enjoy 357 00:23:22,560 --> 00:23:25,520 Speaker 1: cursow as I think it is an excellent mixer. I 358 00:23:25,560 --> 00:23:27,879 Speaker 1: do think you need to be careful as the brands 359 00:23:27,880 --> 00:23:30,479 Speaker 1: are all over the place, not only in alcohol strength 360 00:23:30,520 --> 00:23:33,439 Speaker 1: but also in the flavor itself. Some are mild and 361 00:23:33,520 --> 00:23:36,399 Speaker 1: some are really in your face a good mixer to 362 00:23:36,480 --> 00:23:40,760 Speaker 1: keep around. The story behind Lowry's was interesting. I did 363 00:23:40,760 --> 00:23:43,320 Speaker 1: not know all of that and found it fascinating, so 364 00:23:43,359 --> 00:23:45,560 Speaker 1: thank you. I think people tend to think of it 365 00:23:45,560 --> 00:23:48,680 Speaker 1: as an old timey seasoning. I remember as a kid 366 00:23:48,720 --> 00:23:50,639 Speaker 1: in the seventies and eighties that it seemed to be 367 00:23:50,680 --> 00:23:54,120 Speaker 1: more popular and used in a number of recipes. I 368 00:23:54,160 --> 00:23:57,240 Speaker 1: try to keep a bottle handy, as it is really useful. 369 00:23:57,720 --> 00:24:00,000 Speaker 1: While it's not complicated, I wouldn't call it a bait 370 00:24:00,119 --> 00:24:04,200 Speaker 1: seasoning myself. I guess it is kind of nostalgic along 371 00:24:04,200 --> 00:24:07,440 Speaker 1: with having a pleasant mix and flavor profile. I think 372 00:24:07,480 --> 00:24:10,399 Speaker 1: it really does enhance things. Use it on burgers before 373 00:24:10,440 --> 00:24:13,000 Speaker 1: grilling for a nice little twist. I do think that 374 00:24:13,040 --> 00:24:15,439 Speaker 1: making your own spice mixes is not difficult, but for 375 00:24:15,520 --> 00:24:18,919 Speaker 1: some things I think the original is worth it. I 376 00:24:18,960 --> 00:24:20,840 Speaker 1: think it might be able to get close Hilari's, but 377 00:24:20,880 --> 00:24:23,360 Speaker 1: I have a feeling it would not be just right 378 00:24:24,560 --> 00:24:26,640 Speaker 1: taco seasoning. On the other hand, I make my own 379 00:24:26,680 --> 00:24:28,600 Speaker 1: at this point and keep it in the jar, no 380 00:24:28,680 --> 00:24:31,240 Speaker 1: more packets needed, and I can always increase the heat 381 00:24:31,280 --> 00:24:35,280 Speaker 1: level if I want to. The tarragone stuff was fun. 382 00:24:35,760 --> 00:24:40,560 Speaker 1: Sounds like a major rabbit hole in etymology. I never 383 00:24:40,680 --> 00:24:43,680 Speaker 1: really knew it as an elevated or upscale herb as 384 00:24:43,720 --> 00:24:45,680 Speaker 1: I grew up having it in a lot of dishes. 385 00:24:46,119 --> 00:24:47,879 Speaker 1: Maybe it was just my family, but it seemed to 386 00:24:47,880 --> 00:24:50,199 Speaker 1: be in a lot of recipes. Or maybe my family 387 00:24:50,280 --> 00:24:54,960 Speaker 1: just really enjoys Anis finnel liquorice flavors. I do know 388 00:24:55,040 --> 00:24:56,880 Speaker 1: you need to be careful with it, as it can 389 00:24:56,920 --> 00:25:00,119 Speaker 1: easily overpower or bitter a dish, but I think it 390 00:25:00,119 --> 00:25:02,440 Speaker 1: really adds a lot of flavor, especially in stews and roast. 391 00:25:03,000 --> 00:25:04,840 Speaker 1: For the longest time, we used to have a bottle 392 00:25:04,840 --> 00:25:08,560 Speaker 1: of tarragon vinegar. We used to make vinegar rits. I 393 00:25:08,600 --> 00:25:10,800 Speaker 1: cannot recall it ever being that big a deal and 394 00:25:10,880 --> 00:25:14,400 Speaker 1: showing up in things. If you like be stroganoff, add 395 00:25:14,440 --> 00:25:16,760 Speaker 1: some to that, or even add a little bit near 396 00:25:16,800 --> 00:25:20,200 Speaker 1: the end of making French onions soup, just a small 397 00:25:20,200 --> 00:25:22,840 Speaker 1: amount will drop in a little bit of Mmm. I 398 00:25:22,920 --> 00:25:26,320 Speaker 1: know this, but I can't pinpoint it, but dang it works. 399 00:25:29,760 --> 00:25:30,800 Speaker 3: Are it continued? 400 00:25:31,600 --> 00:25:32,000 Speaker 1: Okay? 401 00:25:32,160 --> 00:25:35,399 Speaker 2: Circling back to previous items, in particular pasta salad and 402 00:25:35,440 --> 00:25:39,040 Speaker 2: potato salad, something dawned on me recently that I think 403 00:25:39,080 --> 00:25:41,800 Speaker 2: the reason most people don't really like either one or 404 00:25:41,840 --> 00:25:43,600 Speaker 2: find it hard to find a good one, is that 405 00:25:43,680 --> 00:25:46,600 Speaker 2: most of them are fairly bland. They seem to be 406 00:25:46,720 --> 00:25:49,840 Speaker 2: sort of one note, either creamy or vinegary, not a 407 00:25:49,840 --> 00:25:52,520 Speaker 2: lot going on. I decided I wanted to try something 408 00:25:52,600 --> 00:25:55,439 Speaker 2: a little different and found myself making a pasta salad. 409 00:25:55,840 --> 00:25:58,040 Speaker 2: I thought about things before making, and my wife and 410 00:25:58,040 --> 00:25:59,720 Speaker 2: I both enjoyed it and had it for lunch the 411 00:25:59,720 --> 00:26:02,359 Speaker 2: next time. I think the combination of flavors and the 412 00:26:02,400 --> 00:26:06,240 Speaker 2: pasta still having a bite did it. So I used 413 00:26:06,240 --> 00:26:08,880 Speaker 2: a fusili pasta and cooked it about a minute less 414 00:26:08,880 --> 00:26:11,080 Speaker 2: than the package minimum to ensure it still had a 415 00:26:11,080 --> 00:26:13,720 Speaker 2: firmness to it but was not crunchy. I think I 416 00:26:13,800 --> 00:26:16,600 Speaker 2: actually got a true al dente. I immediately ran it 417 00:26:16,680 --> 00:26:19,240 Speaker 2: under cold water and put it into a bowl. Then 418 00:26:19,280 --> 00:26:22,920 Speaker 2: I added about two ounces of really sharp feta, crumbled up, 419 00:26:23,480 --> 00:26:25,879 Speaker 2: chopped up about a cup or so of kalamada and 420 00:26:26,000 --> 00:26:29,280 Speaker 2: other Greek olives, chopped, a few peppadoo peppers, tossed in 421 00:26:29,320 --> 00:26:32,240 Speaker 2: some capers, some chopped fresh basil, and a bit of 422 00:26:32,320 --> 00:26:35,760 Speaker 2: finely minced shallat to that add a can of good 423 00:26:35,800 --> 00:26:38,439 Speaker 2: tuna in olive oil. It needs to be good tuna 424 00:26:38,480 --> 00:26:42,200 Speaker 2: in olive oil, and leave the oil in in another bowl. 425 00:26:42,280 --> 00:26:45,240 Speaker 2: Mix olive oil, red wine, vinegar, lemon zest, lemon juice, 426 00:26:45,280 --> 00:26:48,520 Speaker 2: and oregano. Pour over the bowl, Crack some black pepper 427 00:26:48,680 --> 00:26:52,000 Speaker 2: and mix. Once that's done, stir taste for seasoning. It 428 00:26:52,000 --> 00:26:54,000 Speaker 2: may or may not need salt, depending on the saltiness 429 00:26:54,040 --> 00:26:56,159 Speaker 2: of the other ingredients. Put back in the fridge and 430 00:26:56,240 --> 00:26:59,159 Speaker 2: let's sit for at least another hour and mix before serving. 431 00:26:59,560 --> 00:27:01,480 Speaker 2: I think it turned out really well, and for lunch 432 00:27:01,560 --> 00:27:03,480 Speaker 2: the next day it was even better as things got 433 00:27:03,480 --> 00:27:08,399 Speaker 2: to mix together even more overnight. On potato salad, we 434 00:27:08,480 --> 00:27:11,479 Speaker 2: had made another standard creamy one, but it was just 435 00:27:11,840 --> 00:27:15,280 Speaker 2: lacking on a whim and based on just having replaced 436 00:27:15,320 --> 00:27:17,960 Speaker 2: the bottle, I thought, why not mix in some lowries. 437 00:27:18,359 --> 00:27:20,480 Speaker 2: I tell you this made a huge difference to me. 438 00:27:20,840 --> 00:27:23,639 Speaker 2: The flavor profile actually works really well in a creamy 439 00:27:23,640 --> 00:27:26,800 Speaker 2: potato salad, and I will one hundred percent at it again. 440 00:27:27,840 --> 00:27:30,359 Speaker 2: I think we need a savor discord server for sharing 441 00:27:30,400 --> 00:27:35,160 Speaker 2: all these recipes. Ideas of pictures of food and pet taxes. 442 00:27:35,400 --> 00:27:41,800 Speaker 1: Woo. You know, I've like only briefly dipped my toe 443 00:27:41,800 --> 00:27:43,280 Speaker 1: and discord, I have. 444 00:27:43,359 --> 00:27:48,760 Speaker 2: Never I am slightly embarrassed to say that. But but. 445 00:27:51,560 --> 00:27:53,280 Speaker 1: What I like about it is if you have a 446 00:27:53,320 --> 00:27:56,720 Speaker 1: good community, which I think you and I do, Yeah, 447 00:28:00,160 --> 00:28:02,440 Speaker 1: they can pretty much run it themselves and we can 448 00:28:02,520 --> 00:28:06,199 Speaker 1: just pop in whenever. I like that. That sounds like, 449 00:28:06,560 --> 00:28:11,119 Speaker 1: that sounds great, But I don't know, it's just nice 450 00:28:11,119 --> 00:28:14,600 Speaker 1: that it can be kind of strumming alive without. 451 00:28:14,320 --> 00:28:17,240 Speaker 2: Us, Yeah, as opposed to like a social media account 452 00:28:17,280 --> 00:28:21,480 Speaker 2: that is like us talking and that you know, not 453 00:28:21,800 --> 00:28:24,400 Speaker 2: that y'all never tack us into conversations or anything like that. 454 00:28:24,520 --> 00:28:26,360 Speaker 3: But yeah, this is a little. 455 00:28:26,160 --> 00:28:29,120 Speaker 2: Bit intimidating to be like the one creating all of 456 00:28:29,160 --> 00:28:32,040 Speaker 2: the all of the rocking points. 457 00:28:33,119 --> 00:28:34,280 Speaker 1: Yeah, but. 458 00:28:36,119 --> 00:28:38,360 Speaker 2: Maybe maybe one or both of us will figure out 459 00:28:38,440 --> 00:28:42,400 Speaker 2: a technology. 460 00:28:40,720 --> 00:28:43,080 Speaker 1: Well, other listeners. Let us know if that's something you're 461 00:28:43,080 --> 00:28:46,280 Speaker 1: interested in. We did. I remember ages ago. We were like, 462 00:28:46,320 --> 00:28:48,160 Speaker 1: we should find a place where we can share these 463 00:28:48,200 --> 00:28:52,240 Speaker 1: recipes because us for reading them off is sometimes difficult. 464 00:28:52,520 --> 00:28:58,080 Speaker 1: I would imagine, yeah, uh, to cook off of But yeah, 465 00:28:58,240 --> 00:29:00,320 Speaker 1: let us know if you're interested, because I think we could. 466 00:29:00,400 --> 00:29:01,160 Speaker 1: I think we could do that. 467 00:29:01,520 --> 00:29:06,600 Speaker 2: Yeah, totally, and so right, totally. I'm kind of going 468 00:29:06,880 --> 00:29:09,760 Speaker 2: going top up or sorry, bottom up. 469 00:29:10,680 --> 00:29:11,200 Speaker 3: Yeah, of course. 470 00:29:11,280 --> 00:29:14,600 Speaker 2: Yeah, Loweries is terrific and like a kind of creamy sauce. 471 00:29:14,640 --> 00:29:17,480 Speaker 2: So I can see that being absolutely perfect in a 472 00:29:17,480 --> 00:29:25,560 Speaker 2: potato salad. I did not mean to insult the Lowries, no, never. 473 00:29:26,760 --> 00:29:28,560 Speaker 2: I do think that that's like a little bit of 474 00:29:28,560 --> 00:29:32,600 Speaker 2: a perception in like wider like quote unquote foodye culture, 475 00:29:34,000 --> 00:29:37,040 Speaker 2: but uh but yeah, No, it's a great seasoning. 476 00:29:38,400 --> 00:29:41,040 Speaker 1: Yeah, and I think that's a wonderful That sounds like 477 00:29:41,080 --> 00:29:42,840 Speaker 1: a great way to just punch up something that's kind 478 00:29:42,840 --> 00:29:45,520 Speaker 1: of bland. Yeah, I can see it working fantastically with 479 00:29:45,560 --> 00:29:49,160 Speaker 1: potato salad. Yeah, this pasta salad sounds great. 480 00:29:49,600 --> 00:29:50,880 Speaker 3: Oh yeah. Oh man. 481 00:29:51,760 --> 00:29:53,800 Speaker 2: The good tuna and olive oil is something I didn't 482 00:29:53,800 --> 00:29:58,480 Speaker 2: really discover until relatively recently. My family was always a 483 00:29:58,640 --> 00:30:01,440 Speaker 2: tuna in water kind of kind of family. 484 00:30:01,520 --> 00:30:03,160 Speaker 3: But it's so good. 485 00:30:04,640 --> 00:30:08,120 Speaker 1: Mm hmmm hmm. Yeah. You've given me some good tips 486 00:30:08,120 --> 00:30:14,240 Speaker 1: about that, and I have. I recently, I am very 487 00:30:14,280 --> 00:30:16,719 Speaker 1: fortunate to have a friend who had like this crop 488 00:30:16,800 --> 00:30:19,760 Speaker 1: of fresh tomatoes. She asked like, do you want someone? 489 00:30:19,800 --> 00:30:22,400 Speaker 1: I was like, give me everyone, you will give me, please? 490 00:30:23,360 --> 00:30:27,680 Speaker 1: And I made this really nice. I did a bunch 491 00:30:27,720 --> 00:30:28,920 Speaker 1: of things with it. But one of the things I 492 00:30:28,920 --> 00:30:30,920 Speaker 1: did was I made a really nice tomato sauce for 493 00:30:31,000 --> 00:30:33,480 Speaker 1: pasta out of it. Oh yeah, and because they were 494 00:30:33,520 --> 00:30:37,280 Speaker 1: fresh tomatoes, I was like, I'm really gonna go above 495 00:30:37,320 --> 00:30:40,360 Speaker 1: what I normally do and get like the expensive pasta 496 00:30:40,560 --> 00:30:43,840 Speaker 1: and get the expense of all. Yeah, make this a 497 00:30:43,880 --> 00:30:49,280 Speaker 1: really bright, fancy dish. And it was worth it. It 498 00:30:49,600 --> 00:30:54,000 Speaker 1: was so good and it was so simple. That's why 499 00:30:54,040 --> 00:30:56,000 Speaker 1: I wanted to get the nice ingredients because it was like, 500 00:30:56,560 --> 00:31:01,120 Speaker 1: very simple, So the ingredients really need to shine. 501 00:31:00,880 --> 00:31:02,400 Speaker 3: Yeah, and they did. 502 00:31:02,560 --> 00:31:06,240 Speaker 2: That sounds funny though, mm hmmm. I do love these 503 00:31:06,280 --> 00:31:08,120 Speaker 2: tips for uh tarragon. 504 00:31:09,120 --> 00:31:13,280 Speaker 1: Yes, yeah, I really enjoyed hearing from people about tarragon 505 00:31:13,320 --> 00:31:17,400 Speaker 1: because I don't think it's something I've really cooked with extensively. 506 00:31:17,520 --> 00:31:21,080 Speaker 1: But I love hearing the ways that you all use it. 507 00:31:21,800 --> 00:31:24,480 Speaker 1: And I love this, like adding it to beef strogan 508 00:31:24,600 --> 00:31:27,040 Speaker 1: off French onion soup just. 509 00:31:26,920 --> 00:31:29,160 Speaker 2: A little, just a little, just a little, you know. 510 00:31:29,640 --> 00:31:33,000 Speaker 1: Yeah, I like that. I like that. And yes, we 511 00:31:33,040 --> 00:31:39,200 Speaker 1: also thought the story behind Lowry's was interesting. And yeah, 512 00:31:39,280 --> 00:31:42,520 Speaker 1: I've definitely a lot of recipes I see when I'm 513 00:31:42,560 --> 00:31:47,360 Speaker 1: like making Mexican food there, make your own taco seasoning. 514 00:31:47,400 --> 00:31:52,360 Speaker 1: You can do this, but Lowers Yeah, Lwers is kind 515 00:31:52,360 --> 00:31:56,000 Speaker 1: of it's it's thing. I know what it is. You 516 00:31:56,040 --> 00:31:56,680 Speaker 1: can make it. 517 00:31:56,760 --> 00:31:58,800 Speaker 3: But yeah, it's so convenient. 518 00:31:59,040 --> 00:32:02,120 Speaker 2: It's just a really dependable I think basic is the 519 00:32:02,160 --> 00:32:05,840 Speaker 2: wrong word. Dependable, Yes, perhaps kinder. 520 00:32:07,040 --> 00:32:10,600 Speaker 1: Yeah, you know what you're getting. Yeah, and it's nice 521 00:32:12,040 --> 00:32:18,040 Speaker 1: and yeah, agreed about curse. L know what you're getting into. 522 00:32:18,560 --> 00:32:25,200 Speaker 1: Look at those labels. Yes, well, thank you so much 523 00:32:25,240 --> 00:32:28,840 Speaker 1: to ARC for writing in. If anyone else we hope 524 00:32:29,080 --> 00:32:32,200 Speaker 1: we would like to write to us, please do. You 525 00:32:32,240 --> 00:32:35,080 Speaker 1: can email us at hello at savorpod dot com. 526 00:32:35,160 --> 00:32:37,320 Speaker 2: We are also kind of on social media. You can 527 00:32:37,360 --> 00:32:41,480 Speaker 2: find us on Instagram and blue Sky at savor pod, 528 00:32:41,520 --> 00:32:43,760 Speaker 2: and we do hope to hear from you. Savor is 529 00:32:43,840 --> 00:32:46,520 Speaker 2: production of iHeartRadio. For more podcasts from my Heart Radio, 530 00:32:46,600 --> 00:32:49,600 Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever 531 00:32:49,680 --> 00:32:52,160 Speaker 2: you listen to your favorite shows. Thanks as always to 532 00:32:52,160 --> 00:32:55,160 Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to 533 00:32:55,160 --> 00:32:56,960 Speaker 2: you for listening, and we hope that lots more good 534 00:32:57,000 --> 00:32:58,080 Speaker 2: things are coming your way.