1 00:00:09,320 --> 00:00:12,000 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie 2 00:00:12,000 --> 00:00:13,240 Speaker 1: Reese and I'm moren Vocal. 3 00:00:13,039 --> 00:00:15,280 Speaker 2: Bam, and today we have an episode for you about 4 00:00:15,400 --> 00:00:16,079 Speaker 2: curry Worst. 5 00:00:16,880 --> 00:00:20,759 Speaker 1: Yes, O, craving cravings, craving scraps O. See. 6 00:00:20,760 --> 00:00:22,959 Speaker 2: Okay, this is a dish I don't think I've ever 7 00:00:23,079 --> 00:00:28,000 Speaker 2: actually had. But I was getting such cravings during the 8 00:00:28,080 --> 00:00:32,280 Speaker 2: reading and especially the looking at photographs in the middle 9 00:00:32,280 --> 00:00:35,760 Speaker 2: of the reading, that for sure I had curry for lunch. 10 00:00:36,800 --> 00:00:38,880 Speaker 2: I mean different, different thing. But I was like, look, 11 00:00:38,880 --> 00:00:43,680 Speaker 2: I don't have sausages, I don't have ketchup or fries, 12 00:00:43,800 --> 00:00:46,600 Speaker 2: but I but I can do the curry. 13 00:00:48,040 --> 00:00:56,360 Speaker 1: One of these things I can't accomplish. Yes, yes, I 14 00:00:56,360 --> 00:00:59,400 Speaker 1: I love curry Worst. I've I've had it several times. 15 00:00:59,480 --> 00:01:02,200 Speaker 1: I did spend a little while in Germany, and I 16 00:01:02,280 --> 00:01:07,200 Speaker 1: remember one of the people I was traveling with. I 17 00:01:07,280 --> 00:01:11,080 Speaker 1: will say it was kind of picky. Okay, it was 18 00:01:11,160 --> 00:01:14,560 Speaker 1: kind of picky, and we've been traveling across Europe. And 19 00:01:15,000 --> 00:01:20,880 Speaker 1: when she tasted curry Worst as like an American who 20 00:01:20,959 --> 00:01:25,520 Speaker 1: had been I guess missing French fries, sausage. She said, 21 00:01:26,200 --> 00:01:31,120 Speaker 1: the taste, the taste, she just was like moved she 22 00:01:31,319 --> 00:01:36,800 Speaker 1: was transported. Yeah, all right, yeah, yeah, it's just like 23 00:01:36,840 --> 00:01:43,000 Speaker 1: a very satisfying It makes you feel like, oh, this 24 00:01:43,080 --> 00:01:48,000 Speaker 1: is so nice. Yeah, that's what I can say. Oh 25 00:01:48,040 --> 00:01:48,600 Speaker 1: that's great. 26 00:01:50,000 --> 00:01:53,880 Speaker 2: Well, yeah, I hope, I hope I got to try 27 00:01:53,920 --> 00:01:55,960 Speaker 2: some some soon. We don't have a lot of German 28 00:01:56,000 --> 00:01:58,600 Speaker 2: restaurants around Atlanta. For all of the amazing food that 29 00:01:58,600 --> 00:02:00,600 Speaker 2: we have, it's relatively difficult. 30 00:02:01,360 --> 00:02:05,360 Speaker 1: Yeah. Yeah. Strangely enough, I know a couple of German 31 00:02:05,440 --> 00:02:10,120 Speaker 1: restaurants that are kind of like further north. Too many 32 00:02:10,360 --> 00:02:12,600 Speaker 1: in that case, I either yeah, yeah, and. 33 00:02:12,560 --> 00:02:15,000 Speaker 2: This being more of a street food situation anyway, we're 34 00:02:15,040 --> 00:02:20,280 Speaker 2: getting ahead of ourselves. Yes, in Germany, September fourth is 35 00:02:20,480 --> 00:02:25,760 Speaker 2: National Curry Worst Day, supposedly the anniversary of the dish's invention, 36 00:02:26,040 --> 00:02:30,160 Speaker 2: though that is slightly contentious, and I'm pretty sure that 37 00:02:30,200 --> 00:02:33,320 Speaker 2: specific date was just made up by this museum that 38 00:02:33,360 --> 00:02:37,000 Speaker 2: we're going to talk about. I could be wrong. They 39 00:02:37,080 --> 00:02:38,760 Speaker 2: might have had good facts. I'm not sure. 40 00:02:39,280 --> 00:02:43,960 Speaker 1: Mmmmmmm, well, I'm very excited to talk about the museum. Yes, 41 00:02:44,120 --> 00:02:47,440 Speaker 1: oh my heck, yes, and many contentious facts we had. 42 00:02:48,720 --> 00:02:52,440 Speaker 1: But I guess this brings us to our question. Yes, yes, 43 00:02:53,480 --> 00:02:57,760 Speaker 1: Curry Worst what is it? 44 00:02:58,480 --> 00:03:01,880 Speaker 2: Well, curry worst a type of street food and or 45 00:03:01,919 --> 00:03:05,240 Speaker 2: fast food that can come in like a few different iterations, 46 00:03:05,280 --> 00:03:09,320 Speaker 2: but you're basically looking at a dish of sausage that's 47 00:03:09,680 --> 00:03:12,640 Speaker 2: simmered to cook it through and then either grilled top 48 00:03:12,800 --> 00:03:17,240 Speaker 2: or pan fried, served hot and often sliced crosswise, topped 49 00:03:17,320 --> 00:03:21,160 Speaker 2: with a thick spiced tomato sauce and a heavy sprinkle 50 00:03:21,280 --> 00:03:25,280 Speaker 2: of curry blend powder. So like you've got like a 51 00:03:25,400 --> 00:03:28,000 Speaker 2: like a chew and a crisp and maybe a snap 52 00:03:28,600 --> 00:03:31,280 Speaker 2: from the savory sausage, and then hopefully a little bit 53 00:03:31,320 --> 00:03:33,679 Speaker 2: of shar from the grill or the pan, and then 54 00:03:33,800 --> 00:03:38,000 Speaker 2: like the tangy, warming savory flavors from that smooth sauce 55 00:03:38,040 --> 00:03:43,240 Speaker 2: and the seasoning. Maybe it's served with or on a roll. 56 00:03:43,640 --> 00:03:46,640 Speaker 2: Maybe there's fries on the side. Maybe you're drinking a beer. 57 00:03:46,720 --> 00:03:49,080 Speaker 2: I don't know what you're up to. It is most 58 00:03:49,120 --> 00:03:52,640 Speaker 2: commonly ordered from like stands and shops while you're out 59 00:03:52,640 --> 00:03:54,280 Speaker 2: and about, you know, like a sort of like power 60 00:03:54,320 --> 00:03:57,520 Speaker 2: snack to be eaten pretty much on the spot before 61 00:03:57,520 --> 00:04:02,040 Speaker 2: continuing on your adventures. It's a it's a really really 62 00:04:02,040 --> 00:04:06,880 Speaker 2: good little snossage snack, you know, it's like having not 63 00:04:07,040 --> 00:04:10,800 Speaker 2: had it. Uh, this is what came to my mind. 64 00:04:10,840 --> 00:04:13,680 Speaker 2: All right, So, like I never got a good idea 65 00:04:13,760 --> 00:04:18,719 Speaker 2: of what exactly Scooby snacks are, but I think ideally 66 00:04:18,760 --> 00:04:19,400 Speaker 2: it should be this. 67 00:04:20,839 --> 00:04:27,880 Speaker 1: Oh does that make sense? Yeah, like a really like 68 00:04:27,960 --> 00:04:32,120 Speaker 1: you need some energy. Yeah, yeah, burst of like a 69 00:04:32,160 --> 00:04:37,240 Speaker 1: savory kind of spicy yeah thing. 70 00:04:37,320 --> 00:04:38,840 Speaker 2: Yeah, you need it. You need it to like pump 71 00:04:38,880 --> 00:04:40,599 Speaker 2: you up a little bit. You need you need that 72 00:04:40,680 --> 00:04:43,479 Speaker 2: like bravery to face the rest of your day or 73 00:04:43,880 --> 00:04:46,400 Speaker 2: night or you know, et cetera. 74 00:04:46,560 --> 00:04:50,799 Speaker 1: Yeah, yeah that Yeah, I think that's a good Okay, 75 00:04:50,880 --> 00:04:53,359 Speaker 1: that's a good comparison. Yeah, thank you. 76 00:04:54,360 --> 00:04:58,039 Speaker 2: It's not just because I mentioned Scooby Doo, No way, never. 77 00:05:00,400 --> 00:05:00,760 Speaker 1: All right. 78 00:05:00,839 --> 00:05:05,719 Speaker 2: Well, debates about the right way to do curry worst 79 00:05:06,080 --> 00:05:10,000 Speaker 2: can also be heated along with the spiciness of the sausage. 80 00:05:10,720 --> 00:05:14,240 Speaker 2: Lots of people have their favorite style or like favorite stand, 81 00:05:14,440 --> 00:05:16,920 Speaker 2: and all other stands are dead to them. I don't 82 00:05:16,920 --> 00:05:21,000 Speaker 2: know it's a thing, but okay. Perhaps the most common 83 00:05:21,680 --> 00:05:27,000 Speaker 2: and or traditional iterations involve broughtworst or bockwurst, which are 84 00:05:27,200 --> 00:05:30,159 Speaker 2: types of sausage made from pork and or veal that 85 00:05:30,240 --> 00:05:34,920 Speaker 2: are ground variously fine and mixed with various spices. There 86 00:05:34,960 --> 00:05:38,719 Speaker 2: are a lot of styles, from fresh to smoked, encased 87 00:05:38,880 --> 00:05:43,240 Speaker 2: to skinless, and there are regional and personal preferences at 88 00:05:43,240 --> 00:05:46,320 Speaker 2: work here, like, for example, if you're in Berlin, where 89 00:05:46,320 --> 00:05:50,400 Speaker 2: the dishes hypothetically from, you're more likely to find sausages 90 00:05:50,440 --> 00:05:54,599 Speaker 2: with casing served in shops from the west, and sausages 91 00:05:54,680 --> 00:05:57,920 Speaker 2: without served in shops from the east. Just a thing, 92 00:05:58,320 --> 00:06:04,120 Speaker 2: historical thing. Especially recently, there are more options available, including 93 00:06:04,120 --> 00:06:08,640 Speaker 2: like halal beef sausages and vegetarian variations stuff like that. 94 00:06:09,600 --> 00:06:13,680 Speaker 2: The sauce can vary pretty widely too, from like I 95 00:06:13,720 --> 00:06:18,039 Speaker 2: bought some curry flavored ketchup to I bought ketchup and 96 00:06:18,080 --> 00:06:22,000 Speaker 2: put curry powder on it to I made this entirely 97 00:06:22,040 --> 00:06:24,880 Speaker 2: from scratch, including cooking down tomatoes, toasting my own curry 98 00:06:24,920 --> 00:06:29,240 Speaker 2: blend spices, and puring and sauteed onions. There's a range 99 00:06:29,279 --> 00:06:34,800 Speaker 2: in there, so yeah, recipes that I've seen generally involve, okay, 100 00:06:34,800 --> 00:06:38,600 Speaker 2: your tomato element either tomatoes or paste or ketchup, an 101 00:06:38,680 --> 00:06:41,960 Speaker 2: alium element of onion or garlic, either fresh or powdered. 102 00:06:42,720 --> 00:06:46,960 Speaker 2: The seasonings like salt, wista, shear sauce, sugar, or honey 103 00:06:47,000 --> 00:06:52,120 Speaker 2: and vinegar, spices like black pepper, cinnamon, cloves, paprika, cayenne, 104 00:06:52,279 --> 00:06:55,800 Speaker 2: a mustard powder or mustard sauce. It's a matter of 105 00:06:55,800 --> 00:06:59,520 Speaker 2: personal preference whether it's more tangy or sweet or salty 106 00:06:59,600 --> 00:07:03,159 Speaker 2: or spice. See, but it will involve some combination of 107 00:07:03,200 --> 00:07:06,000 Speaker 2: those elements, and lots of places do have like a 108 00:07:06,040 --> 00:07:08,920 Speaker 2: spice scale to let you choose how hot you want 109 00:07:08,920 --> 00:07:13,680 Speaker 2: the sauce to be. Yeah, yeah, you might add your 110 00:07:13,680 --> 00:07:16,000 Speaker 2: curry blend to the sauce or it might just be 111 00:07:16,040 --> 00:07:19,000 Speaker 2: a sprinkle on top of the dish. It's typically a 112 00:07:19,080 --> 00:07:23,080 Speaker 2: Madras style powder, so like earthy and warm and like 113 00:07:23,120 --> 00:07:29,120 Speaker 2: a lovely orange yellow color, involving things like coriander, cuman, fenegreek, 114 00:07:29,600 --> 00:07:35,480 Speaker 2: curry leaves, black pepper, cassia, cinnamon, green cardamom, turmeric, chili peppers, 115 00:07:36,240 --> 00:07:40,000 Speaker 2: and then maybe stuff like bay leaves, fennel seeds, star annis. 116 00:07:40,880 --> 00:07:44,640 Speaker 2: It's curries are their whole own We've talked about a 117 00:07:44,640 --> 00:07:47,760 Speaker 2: little bit before. That's yeah, you can do what you 118 00:07:47,800 --> 00:07:51,720 Speaker 2: want on those, so again results may vary, and then 119 00:07:51,720 --> 00:07:53,920 Speaker 2: most stands will have a few condiments that you can 120 00:07:53,920 --> 00:07:56,800 Speaker 2: add to taste, like like like more cayenne pepper, some 121 00:07:56,960 --> 00:08:02,440 Speaker 2: chopped chilis or onions, some hot So it is most 122 00:08:02,480 --> 00:08:04,160 Speaker 2: often a street food that'll come in like a little 123 00:08:04,160 --> 00:08:07,560 Speaker 2: paper tray with like a little wooden spear, but also 124 00:08:07,680 --> 00:08:12,800 Speaker 2: appears in like elevated situations too in fancy restaurants. Either way, 125 00:08:12,880 --> 00:08:15,840 Speaker 2: you usually get fries or a bread roll with it, 126 00:08:15,960 --> 00:08:19,480 Speaker 2: often a specific type called a boutchin. I'm not sure 127 00:08:19,520 --> 00:08:21,360 Speaker 2: if I'm saying that right. I did just look it up. 128 00:08:21,440 --> 00:08:23,960 Speaker 2: I don't know German, but yeah, it's got like a 129 00:08:23,960 --> 00:08:28,000 Speaker 2: crisp crust and like a chewy, soft interior. Or maybe 130 00:08:28,000 --> 00:08:32,440 Speaker 2: you might get another Germany side, like like potato salad 131 00:08:32,559 --> 00:08:35,560 Speaker 2: or a pickle, maybe a dab of mao or mustard 132 00:08:35,720 --> 00:08:39,720 Speaker 2: along with all that too, a beer or sparkling wine 133 00:08:39,800 --> 00:08:47,040 Speaker 2: are common accompaniments. And it is a genuinely a cultural phenomenon. 134 00:08:47,800 --> 00:08:54,080 Speaker 1: Yes, oh yes, And also I gotta have sparkling wine 135 00:08:54,440 --> 00:08:57,600 Speaker 1: with curry worst Now that's just yeah, that's on the 136 00:08:57,640 --> 00:09:01,800 Speaker 1: horizon for me. Yeah, that's that's right, right, Like fried chicken. 137 00:09:02,280 --> 00:09:08,960 Speaker 1: I imagine that would be just so transcendent. Well what 138 00:09:09,200 --> 00:09:10,600 Speaker 1: about the nutrition? 139 00:09:11,080 --> 00:09:14,360 Speaker 2: Ah, it is a calorically dense food. Uh, you know, 140 00:09:14,760 --> 00:09:18,760 Speaker 2: a good punch of fats and proteins. Eat a vegetable 141 00:09:18,760 --> 00:09:21,880 Speaker 2: that doesn't ketchup. Yeah, drink some drink some water. 142 00:09:26,679 --> 00:09:34,200 Speaker 1: Oh see our ketchup episodes we did talk about. Well, 143 00:09:35,160 --> 00:09:36,880 Speaker 1: we do have some numbers for you. 144 00:09:37,120 --> 00:09:37,840 Speaker 2: Oh gosh, we do. 145 00:09:39,080 --> 00:09:43,480 Speaker 1: Okay, all right. So, according to the BBC, more than 146 00:09:43,559 --> 00:09:46,560 Speaker 1: eight hundred and fifty million curry worst were consumed in 147 00:09:46,640 --> 00:09:50,120 Speaker 1: Germany in twenty sixteen, which they said was an annual trend. 148 00:09:51,640 --> 00:09:55,760 Speaker 1: Seventy million of those were in Berlin specifically, although I 149 00:09:55,800 --> 00:09:57,680 Speaker 1: saw other things that were saying it was like way 150 00:09:57,720 --> 00:10:01,520 Speaker 1: more concentrated in Berlin. A two thousand and eight said 151 00:10:01,559 --> 00:10:05,520 Speaker 1: he found that eighty percent of German respondents declared that 152 00:10:05,640 --> 00:10:08,600 Speaker 1: currywurst was an important part of their diet. 153 00:10:08,800 --> 00:10:13,480 Speaker 2: Wow. There, I read that there are some like two 154 00:10:13,559 --> 00:10:19,280 Speaker 2: thousand stands that serve it in Berlin alone, and in 155 00:10:19,400 --> 00:10:24,680 Speaker 2: surveys from cafeterias around the country, it was named the 156 00:10:24,760 --> 00:10:29,040 Speaker 2: most popular dish served alongside crinkle cut fries for twenty 157 00:10:29,080 --> 00:10:36,360 Speaker 2: six years in a row as of twenty seventeen. Wow right, yeah. 158 00:10:36,559 --> 00:10:40,559 Speaker 2: The Guinness record for the largest serving of currywurst was 159 00:10:40,600 --> 00:10:44,040 Speaker 2: achieved in twenty ten. It weighed one hundred and seventy 160 00:10:44,040 --> 00:10:47,480 Speaker 2: five kilos that's like three hundred and eighty six pounds. 161 00:10:48,280 --> 00:10:52,560 Speaker 2: It consisted of a three hundred and twenty meter long sausage, 162 00:10:52,720 --> 00:10:55,000 Speaker 2: which is like a little bit over one thousand feet. 163 00:10:56,280 --> 00:10:59,080 Speaker 2: Oh wow, that was It was cooked in a custom 164 00:10:59,120 --> 00:11:04,160 Speaker 2: grill as you burn apps can imagine. Plus there were 165 00:11:04,280 --> 00:11:08,240 Speaker 2: involved ninety five kilos that's two hundred pounds of tomato 166 00:11:08,280 --> 00:11:12,080 Speaker 2: sauce and a full kilo that's two pounds of curry powder. 167 00:11:13,440 --> 00:11:21,760 Speaker 1: That is bananas. Okay, that's almost like a mile long. 168 00:11:22,200 --> 00:11:31,640 Speaker 1: I could be running a race like this day. Wow. Okay, yeah, 169 00:11:31,679 --> 00:11:37,400 Speaker 1: well this brings us to the museum we mentioned, oh yeah, yeah, 170 00:11:37,480 --> 00:11:41,760 Speaker 1: uh huh yes, because from twenty nine to twenty eighteen 171 00:11:42,840 --> 00:11:47,760 Speaker 1: there was a Deutsch's Curry Worst Museum. Uh listeners, you 172 00:11:47,840 --> 00:11:50,320 Speaker 1: got to write in yeah yeah. 173 00:11:50,360 --> 00:11:53,840 Speaker 2: One of their like like slogans that I think was 174 00:11:53,960 --> 00:11:56,160 Speaker 2: up on a wall or a banner perhaps upon entry, 175 00:11:57,120 --> 00:12:00,240 Speaker 2: said Curry Worst is more than just a sausage fun 176 00:12:00,280 --> 00:12:02,520 Speaker 2: of life's experiences in Germany. 177 00:12:03,559 --> 00:12:05,040 Speaker 1: Experience experiences. 178 00:12:05,160 --> 00:12:09,120 Speaker 2: Yeah. It apparently took the creators four years and five 179 00:12:09,240 --> 00:12:12,560 Speaker 2: million euros to bring the project to life. Over the 180 00:12:12,559 --> 00:12:15,360 Speaker 2: course of its existence, it hosted over a million visitors 181 00:12:16,360 --> 00:12:18,440 Speaker 2: and then yeah, their lease on the spot ended and 182 00:12:18,480 --> 00:12:20,600 Speaker 2: they reportedly just like put everything in storage with the 183 00:12:20,600 --> 00:12:23,120 Speaker 2: idea of making it a traveling exhibit. But I'm not sure. 184 00:12:23,240 --> 00:12:26,760 Speaker 2: I'm not sure what's going on with that. There was 185 00:12:26,880 --> 00:12:29,040 Speaker 2: it looked the photographs are so sweet like it like 186 00:12:29,320 --> 00:12:33,199 Speaker 2: there was like an artistic ketchup installation on the ceiling 187 00:12:33,240 --> 00:12:35,680 Speaker 2: that was kind of pretending to drip. There was a 188 00:12:35,720 --> 00:12:44,040 Speaker 2: sausage couch with sliced sausage ottomans love it. It had 189 00:12:44,040 --> 00:12:47,600 Speaker 2: this like costumed mascot that was a smiling sausage with 190 00:12:47,760 --> 00:12:50,160 Speaker 2: arms and feet and like slices along its side. 191 00:12:50,480 --> 00:12:51,600 Speaker 1: Yeah, oh wow. 192 00:12:53,960 --> 00:12:57,680 Speaker 2: They they had their giant plush French fries that you 193 00:12:57,720 --> 00:13:01,079 Speaker 2: could like battle with like like a mare congladiator style. 194 00:13:04,320 --> 00:13:10,080 Speaker 2: And there were also singing ketchup bottles that sang funny 195 00:13:10,120 --> 00:13:15,520 Speaker 2: songs about curry worst, which I had to look into further. 196 00:13:16,440 --> 00:13:18,679 Speaker 2: And they were sort of like they were sort of 197 00:13:18,720 --> 00:13:22,560 Speaker 2: like like like old school like telephone receivers shaped to 198 00:13:22,600 --> 00:13:29,320 Speaker 2: look like ketchup bottles. Oh wow, okay, and more on 199 00:13:29,360 --> 00:13:31,720 Speaker 2: the music that they were playing later in the history section. 200 00:13:34,240 --> 00:13:40,440 Speaker 1: That sounds kind of menacing and I love it. Okay, Well, 201 00:13:40,480 --> 00:13:44,280 Speaker 1: the dish does have some very high profile fans, including 202 00:13:44,360 --> 00:13:48,760 Speaker 1: Angela Merkel, and I want to include this quote from 203 00:13:48,840 --> 00:13:53,679 Speaker 1: food critic and writer Stefan Elfinbein who once said, a 204 00:13:53,720 --> 00:13:57,120 Speaker 1: big part of the Curry Worst experience isn't even the taste. 205 00:13:57,440 --> 00:14:00,200 Speaker 1: It's about standing at the tall tables in front and 206 00:14:00,280 --> 00:14:03,000 Speaker 1: chatting with people. You end up talking with people from 207 00:14:03,080 --> 00:14:06,040 Speaker 1: all levels of society, and then he went on to 208 00:14:06,040 --> 00:14:09,520 Speaker 1: say Berlin is a city made up of strange things 209 00:14:09,520 --> 00:14:15,320 Speaker 1: that don't fit together elsewhere, including the Curry Worst, which 210 00:14:15,360 --> 00:14:16,880 Speaker 1: I love. I love that kind of point of it, 211 00:14:17,080 --> 00:14:18,840 Speaker 1: as you were saying, it's like kind of a street 212 00:14:18,840 --> 00:14:23,120 Speaker 1: food a lot of times, and sharing that experience with 213 00:14:23,200 --> 00:14:26,640 Speaker 1: people you might not normally interact with, run too or 214 00:14:26,680 --> 00:14:30,280 Speaker 1: interact with. Yeah, so I thought that was a pretty 215 00:14:30,280 --> 00:14:33,760 Speaker 1: good quote, and it is true. Berlin and the history 216 00:14:33,760 --> 00:14:36,160 Speaker 1: of Berlin is very integral into a lot of the 217 00:14:36,240 --> 00:14:37,800 Speaker 1: story of Curry Worst. 218 00:14:38,440 --> 00:14:41,640 Speaker 2: Oh yeah, yeah, yeah, yeah, and yeah we are going 219 00:14:41,680 --> 00:14:44,240 Speaker 2: to get into that history. But first we are going 220 00:14:44,240 --> 00:14:46,800 Speaker 2: to get into a quick break forward from our sponsors. 221 00:14:55,120 --> 00:14:58,920 Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and 222 00:14:59,040 --> 00:15:02,480 Speaker 1: yes we have done a lot of episodes on meats 223 00:15:03,520 --> 00:15:06,120 Speaker 1: and sausages. I think you know what I did find 224 00:15:07,080 --> 00:15:08,920 Speaker 1: Taylor Ham. I bought some tailor ham though. 225 00:15:09,160 --> 00:15:11,840 Speaker 2: Oh oh yeah cool. 226 00:15:13,080 --> 00:15:15,200 Speaker 1: So I'm gonna I'm very excited. I'm gonna cook it up. 227 00:15:15,440 --> 00:15:18,720 Speaker 1: But what we've done, we've done meats and sausages, things 228 00:15:18,760 --> 00:15:19,280 Speaker 1: like that. 229 00:15:19,280 --> 00:15:20,720 Speaker 2: Served meats of various kinds. 230 00:15:20,760 --> 00:15:24,400 Speaker 1: Sure, uh huh, Yes, we have done ketchup as mentioned, 231 00:15:24,480 --> 00:15:30,040 Speaker 1: so go check those episodes out. But this episode, as mentioned, 232 00:15:30,160 --> 00:15:35,320 Speaker 1: is pretty clearly tied to Berlin, or at least in 233 00:15:35,880 --> 00:15:39,000 Speaker 1: like popular media reporting on it. It is sure. 234 00:15:39,280 --> 00:15:42,120 Speaker 2: Sure again, you know, like putting, if you have curry, 235 00:15:42,120 --> 00:15:44,400 Speaker 2: if you have ketchup, if you have sausage, there's no 236 00:15:44,480 --> 00:15:47,040 Speaker 2: reason to me that you wouldn't put it together, right, 237 00:15:47,160 --> 00:15:47,720 Speaker 2: and then like. 238 00:15:47,720 --> 00:15:50,560 Speaker 1: Potatoes or so yeah, starch in there. 239 00:15:50,840 --> 00:15:55,160 Speaker 2: Yeah yeah, sure, right right, I mean, you know, on 240 00:15:55,240 --> 00:15:57,480 Speaker 2: a long enough timeline, like if you get bored enough, 241 00:15:57,520 --> 00:16:01,000 Speaker 2: like you're going to combine the foods that you so. Yes, 242 00:16:01,240 --> 00:16:04,720 Speaker 2: But that being said, there are some specific origin stories 243 00:16:04,720 --> 00:16:05,080 Speaker 2: for us. 244 00:16:06,040 --> 00:16:08,320 Speaker 1: Yes, And I did want to go back to the 245 00:16:08,480 --> 00:16:12,000 Speaker 1: quote that we read right before the ad break, because 246 00:16:12,520 --> 00:16:15,120 Speaker 1: as that quote was sort of alluding to the food 247 00:16:15,160 --> 00:16:19,360 Speaker 1: scene of Germany in our modern times is largely influenced 248 00:16:19,480 --> 00:16:24,680 Speaker 1: by the World Wars and the international presence that stemmed 249 00:16:24,720 --> 00:16:27,960 Speaker 1: from them. So, for example, after World War II, the 250 00:16:28,000 --> 00:16:32,480 Speaker 1: occupation of Berlin was split up amongst the US, France, 251 00:16:32,640 --> 00:16:35,440 Speaker 1: Great Britain on the west side, and Soviet Union on 252 00:16:35,480 --> 00:16:41,360 Speaker 1: the east side. Historians think that this contributed to a 253 00:16:41,760 --> 00:16:46,360 Speaker 1: unique culinary situation in Berlin and that all of these 254 00:16:46,360 --> 00:16:50,320 Speaker 1: influences helped lead to the creation of this dish, which yes, 255 00:16:50,440 --> 00:16:53,880 Speaker 1: I think makes sense. Yeah, yeah. And one example I 256 00:16:53,960 --> 00:16:59,080 Speaker 1: ran across a lot was ketch up, which has a 257 00:16:59,160 --> 00:17:03,160 Speaker 1: very long compl looted history, but it did end up 258 00:17:03,320 --> 00:17:08,399 Speaker 1: to be a very popular condiment amongst Americans, so a 259 00:17:08,440 --> 00:17:11,720 Speaker 1: lot of historians think that it ended up in Germany 260 00:17:11,800 --> 00:17:16,879 Speaker 1: due to homesick American soldiers. While curry powder, which was 261 00:17:17,160 --> 00:17:19,879 Speaker 1: a mix of spices the British either came up with 262 00:17:20,160 --> 00:17:23,480 Speaker 1: or copied in order to capture the taste of spices 263 00:17:23,520 --> 00:17:26,640 Speaker 1: that they had in India while they were occupying. It 264 00:17:26,720 --> 00:17:32,520 Speaker 1: was a sign of the British influence. Yes, but the 265 00:17:32,560 --> 00:17:36,479 Speaker 1: history of curry worst is largely tied specifically to the 266 00:17:36,480 --> 00:17:40,280 Speaker 1: city of Berlin. There is a very popular story about 267 00:17:40,280 --> 00:17:45,320 Speaker 1: a woman named Herte Hoiver, a West Berlin housewife who 268 00:17:45,359 --> 00:17:51,320 Speaker 1: traded with some British soldiers spirits for ketchup and in 269 00:17:51,400 --> 00:17:55,159 Speaker 1: some tellings for curry powder as well. As the story goes, 270 00:17:55,280 --> 00:17:58,320 Speaker 1: she went on to add the ketchup to sliced sausage, 271 00:17:58,720 --> 00:18:02,679 Speaker 1: sprinkled it with curry powder, perhaps alongside with things like 272 00:18:02,760 --> 00:18:08,160 Speaker 1: sugar dashes of Worcester sauce Worcestershire sauce. We just had 273 00:18:08,200 --> 00:18:13,679 Speaker 1: this discussion, Scooby doo infiltrates my mind, but the details 274 00:18:13,720 --> 00:18:16,560 Speaker 1: are quite sparse. It's kind of like she got the idea. 275 00:18:17,160 --> 00:18:20,520 Speaker 1: We're not sure what she added to us. Yeah, yeah, yeah. 276 00:18:21,320 --> 00:18:25,359 Speaker 1: A few publications have some details about her life, nothing 277 00:18:25,400 --> 00:18:28,639 Speaker 1: that I could really confirm. It's often reported she was 278 00:18:28,640 --> 00:18:31,560 Speaker 1: born in nineteen thirteen in a German city that was 279 00:18:31,640 --> 00:18:35,480 Speaker 1: later largely destroyed by war, and in the nineteen forties 280 00:18:35,840 --> 00:18:38,840 Speaker 1: Harta settled on the west side of Berlin, where she 281 00:18:38,960 --> 00:18:42,760 Speaker 1: opened up a food stand, and according to this version 282 00:18:42,800 --> 00:18:46,120 Speaker 1: of events, it was in nineteen forty nine that some 283 00:18:46,200 --> 00:18:49,320 Speaker 1: British soldiers rolled up to her stand in need of 284 00:18:49,400 --> 00:18:54,840 Speaker 1: a trade of some kind spirits or in some tellings 285 00:18:54,840 --> 00:19:00,119 Speaker 1: Worcester sauce for ketchup and or curry powder, and these 286 00:19:00,119 --> 00:19:03,080 Speaker 1: are often spun as an example of her bargaining power 287 00:19:03,400 --> 00:19:06,600 Speaker 1: and ability to negotiate and haggle, Like she was a 288 00:19:06,600 --> 00:19:08,359 Speaker 1: really good business woman, I guess. 289 00:19:08,200 --> 00:19:11,080 Speaker 2: Yeah, yeah, and and like the innovation of taking these 290 00:19:11,119 --> 00:19:13,560 Speaker 2: things that were on hand and making something like more 291 00:19:13,600 --> 00:19:17,959 Speaker 2: than some of their parts, right. Yeah. The story from 292 00:19:18,000 --> 00:19:22,400 Speaker 2: the Curry Worst Museum went that she hawked her invention 293 00:19:22,560 --> 00:19:25,479 Speaker 2: from trays until she could buy a van to convert 294 00:19:25,560 --> 00:19:28,480 Speaker 2: into a sausage stand, and that within a few months 295 00:19:28,600 --> 00:19:31,440 Speaker 2: there was enough demand that she opened a second one. 296 00:19:33,040 --> 00:19:36,440 Speaker 1: I love the line. The story from the Curry Worst 297 00:19:36,520 --> 00:19:43,320 Speaker 1: Museum is Chef's kiss. So there are also several stories 298 00:19:43,359 --> 00:19:48,000 Speaker 1: that tell of how she ran several experiments to arrive 299 00:19:48,240 --> 00:19:51,280 Speaker 1: at the Curry worst we know today, like boiling it, 300 00:19:51,960 --> 00:19:56,240 Speaker 1: frying it, dousing it in sauce, adjusting the ingredients until 301 00:19:56,280 --> 00:20:00,680 Speaker 1: she arrived at something she apparently named Chillip, which was 302 00:20:00,720 --> 00:20:03,840 Speaker 1: a name patent in the nineteen fifties. And the legend 303 00:20:03,840 --> 00:20:06,600 Speaker 1: goes she never shared the recipe. She took it to 304 00:20:06,680 --> 00:20:07,200 Speaker 1: her grave. 305 00:20:07,640 --> 00:20:11,119 Speaker 2: Yeah, not even her husband, like nobody like, uh uh, 306 00:20:11,119 --> 00:20:16,400 Speaker 2: that's mine. And there are a couple competing origin stories, 307 00:20:16,960 --> 00:20:21,320 Speaker 2: including one from the region where, to be fair, Americans 308 00:20:21,320 --> 00:20:24,600 Speaker 2: in their ketchup might have appeared earlier, and also a 309 00:20:24,720 --> 00:20:29,240 Speaker 2: Humburg where. Okay, the author of this fiction novel that's 310 00:20:29,280 --> 00:20:32,639 Speaker 2: about Curry Worst claims that he ate the dish in 311 00:20:32,720 --> 00:20:37,160 Speaker 2: nineteen forty seven, two years before hert does supposed date 312 00:20:37,200 --> 00:20:41,159 Speaker 2: of invention, and he said that he based this novel 313 00:20:41,359 --> 00:20:45,960 Speaker 2: around his real life story. But mystery's history. 314 00:20:47,040 --> 00:20:49,439 Speaker 1: Oh wow, I want to check that out. A story 315 00:20:49,520 --> 00:20:52,760 Speaker 1: about the more, a. 316 00:20:52,680 --> 00:20:55,840 Speaker 2: Little bit more about it in a minute. 317 00:20:55,280 --> 00:21:00,840 Speaker 1: Okay, I can't wait. According to NPR, this dish was 318 00:21:00,880 --> 00:21:05,000 Speaker 1: a quote overnight success in part because it was fairly cheap, 319 00:21:05,240 --> 00:21:09,800 Speaker 1: somewhat exotic heavy quotes because that has come under fire 320 00:21:09,840 --> 00:21:12,639 Speaker 1: a lot. That that term has been used in regards 321 00:21:12,680 --> 00:21:16,720 Speaker 1: to this dish thanks to the curry powder, and that 322 00:21:16,840 --> 00:21:18,760 Speaker 1: it had a lot of protein, making it a particularly 323 00:21:19,080 --> 00:21:23,520 Speaker 1: popular amongst construction workers or just kind of laborers. It 324 00:21:23,560 --> 00:21:27,600 Speaker 1: was an example of post war creativity and frugalness of 325 00:21:27,640 --> 00:21:31,879 Speaker 1: filling street food. For a while, it was mostly viewed 326 00:21:32,280 --> 00:21:35,240 Speaker 1: as a lunch option for the working or poor class, 327 00:21:35,440 --> 00:21:39,200 Speaker 1: but soon the well off came to love it as well. 328 00:21:39,280 --> 00:21:43,399 Speaker 1: And as you mentioned earlier, Lauren, there were and are 329 00:21:43,640 --> 00:21:47,880 Speaker 1: examples of curry Worst at nice hotels that are pretty pissy. 330 00:21:48,400 --> 00:21:51,880 Speaker 2: Oh yeah, yeah, I mean people have like stunt decorated 331 00:21:51,960 --> 00:21:56,520 Speaker 2: curry Worst with gold leaf, the whole thing, you know all. 332 00:21:56,600 --> 00:22:01,320 Speaker 2: But meanwhile, back back in our timeline, Currywurst did spread 333 00:22:01,320 --> 00:22:04,680 Speaker 2: to East Berlin, like even before the wall fell. One 334 00:22:04,680 --> 00:22:09,640 Speaker 2: of the most famous stands there knopkiss, I didn't look 335 00:22:09,640 --> 00:22:12,280 Speaker 2: that one up. I'm sorry. Feel free to direct angry 336 00:22:12,320 --> 00:22:16,320 Speaker 2: emails my way. They've been serving Curry Worst since nineteen 337 00:22:16,400 --> 00:22:19,520 Speaker 2: sixty so. 338 00:22:18,359 --> 00:22:22,000 Speaker 1: Yeah, I couldn't verifies these numbers as much as I 339 00:22:22,080 --> 00:22:25,440 Speaker 1: would have liked. But allegedly hair to Stand in Charlottesburg 340 00:22:25,680 --> 00:22:29,080 Speaker 1: was selling ten thousand curry Worst per week until it 341 00:22:29,119 --> 00:22:30,640 Speaker 1: shut down in nineteen seventy four. 342 00:22:31,359 --> 00:22:36,560 Speaker 2: Yeah, I read that too, could not really confirm, but yeah. 343 00:22:36,560 --> 00:22:39,160 Speaker 2: She would pass away in nineteen ninety nine, and in 344 00:22:39,200 --> 00:22:41,840 Speaker 2: two thousand and three she was honored with a plaque 345 00:22:41,880 --> 00:22:44,160 Speaker 2: in Berlin at the site of her first stand, which 346 00:22:44,200 --> 00:22:46,960 Speaker 2: is now kind of unromantically located at the back of 347 00:22:46,960 --> 00:22:50,159 Speaker 2: an Asian grocery store amidst some shrubs. But you know 348 00:22:50,200 --> 00:22:55,399 Speaker 2: it's there. And on June thirtieth of twenty thirteen, on 349 00:22:55,440 --> 00:22:58,280 Speaker 2: what would have been her hundredth birthday, the Google doodle 350 00:22:58,680 --> 00:23:02,000 Speaker 2: was a curry Worst with fries with the ketchup spelling 351 00:23:02,000 --> 00:23:04,760 Speaker 2: out Google. Yeah. 352 00:23:05,080 --> 00:23:08,640 Speaker 1: Wow, that's yeah. Who comes up with these? Right? 353 00:23:10,080 --> 00:23:12,960 Speaker 2: Okay? Meanwhile, we need to talk about Volkswagen. 354 00:23:13,520 --> 00:23:16,360 Speaker 1: Okay, okay, okay. 355 00:23:16,520 --> 00:23:21,479 Speaker 2: So in nineteen seventy three, as kind of a measure 356 00:23:21,560 --> 00:23:26,320 Speaker 2: of cost saving, Volkswagen started to produce a bunch of 357 00:23:26,320 --> 00:23:31,000 Speaker 2: the food that they served in their cafeterias for like 358 00:23:31,080 --> 00:23:35,960 Speaker 2: employees and guests. They started to create those products in house, 359 00:23:37,760 --> 00:23:40,920 Speaker 2: and so in nineteen seventy three they started producing their 360 00:23:40,920 --> 00:23:46,280 Speaker 2: own curry spiced Bockwurst for putting in curry Worst at 361 00:23:46,320 --> 00:23:51,520 Speaker 2: those in house cafeterias for employees and guests. It eventually, 362 00:23:52,520 --> 00:23:55,320 Speaker 2: possibly like decades later I couldn't track down a date, 363 00:23:55,800 --> 00:24:00,320 Speaker 2: became available for purchase to the public, and like it 364 00:24:00,359 --> 00:24:04,040 Speaker 2: has an official Volkswagen parts number like anything else that 365 00:24:04,040 --> 00:24:08,679 Speaker 2: they manufacture, which I adore. In twenty ten they released 366 00:24:08,680 --> 00:24:13,120 Speaker 2: a vegetarian option. By twenty nineteen they were selling some 367 00:24:13,600 --> 00:24:20,879 Speaker 2: seven million curry Brockwurst per year, which, as some spicy 368 00:24:20,920 --> 00:24:23,720 Speaker 2: media pundits noted was more than the number of cars 369 00:24:23,760 --> 00:24:31,359 Speaker 2: they sold. They were like, technically, this is their top product. 370 00:24:32,160 --> 00:24:35,440 Speaker 2: Then then they caused kwie astir in twenty twenty one 371 00:24:36,200 --> 00:24:41,000 Speaker 2: when Okay, in their administrative building cafeteria they moved to 372 00:24:41,800 --> 00:24:45,119 Speaker 2: an entirely vegetarian menu as kind of part of this 373 00:24:45,200 --> 00:24:49,479 Speaker 2: big initiative they were doing to be more more environmentally friendly. 374 00:24:51,480 --> 00:24:55,720 Speaker 2: So they moved their curry worst in that cafeteria to 375 00:24:55,960 --> 00:25:03,000 Speaker 2: using that vegetarian sausage option, and the media freaked out. 376 00:25:03,480 --> 00:25:09,280 Speaker 2: One of Markle's colleagues like really railed against it on 377 00:25:09,760 --> 00:25:15,240 Speaker 2: LinkedIn of all places. Anyway, I'm like, calm down, y'all, Like, 378 00:25:15,240 --> 00:25:18,080 Speaker 2: like the meat version is still available everywhere else. It's 379 00:25:18,080 --> 00:25:20,040 Speaker 2: going to be fine, Like you're not. It's going to 380 00:25:20,080 --> 00:25:22,960 Speaker 2: be okay. If you eat some tofu, it's not gonna anyway. 381 00:25:23,200 --> 00:25:30,359 Speaker 1: I Oh wow, I wasn't expecting that. Yeah, what's going 382 00:25:30,400 --> 00:25:37,160 Speaker 1: on on LinkedIn drama barro right. 383 00:25:39,800 --> 00:25:46,480 Speaker 2: Anyway, So that's the Volkswagen this portion of our curry sausage. 384 00:25:47,680 --> 00:25:48,240 Speaker 1: Episode. 385 00:25:48,359 --> 00:25:57,520 Speaker 2: Yeah, okay, okay, But stepping back a bit, in nineteen 386 00:25:57,560 --> 00:26:03,480 Speaker 2: eighty two, this German like pop rocker by the name 387 00:26:03,600 --> 00:26:08,400 Speaker 2: of Herbert Kronemeyer that I tried my best. 388 00:26:08,520 --> 00:26:08,960 Speaker 1: Uh yeah. 389 00:26:09,240 --> 00:26:14,760 Speaker 2: He released a song entitled Curry Worst and it's about 390 00:26:14,800 --> 00:26:17,760 Speaker 2: like a night out on the town and like, you know, 391 00:26:17,920 --> 00:26:21,040 Speaker 2: Curry Worst is what gets you up and it's what 392 00:26:21,080 --> 00:26:27,439 Speaker 2: brings you down. It's it's very like it's very like, 393 00:26:27,560 --> 00:26:29,640 Speaker 2: oh man, you're going out, what's gonna get you through? 394 00:26:29,720 --> 00:26:32,480 Speaker 2: Curry Worst? Like, oh man, you're feeling sick? Now, whose 395 00:26:32,520 --> 00:26:37,680 Speaker 2: fault is it? Curry Worst? I'm like, all right, it's 396 00:26:37,720 --> 00:26:38,520 Speaker 2: it's catchy. 397 00:26:38,840 --> 00:26:39,520 Speaker 1: Uh yeah. 398 00:26:39,520 --> 00:26:41,800 Speaker 2: And I believe that that is what those ketchup phones 399 00:26:41,800 --> 00:26:48,520 Speaker 2: were playing at the Curry Worst Museum. 400 00:26:48,800 --> 00:26:52,560 Speaker 1: Love It, Love It. 401 00:26:54,480 --> 00:26:58,840 Speaker 2: In nineteen ninety three, that fiction novel that I mentioned 402 00:26:58,880 --> 00:27:04,359 Speaker 2: earlier was published. The author is you A Tim and 403 00:27:04,400 --> 00:27:08,040 Speaker 2: it's called The Invention of Curry Worst, or in English 404 00:27:08,040 --> 00:27:10,359 Speaker 2: it's called that. There's a German title that I'm not trying. 405 00:27:10,400 --> 00:27:13,119 Speaker 2: I've given up, you guys. The book is about a 406 00:27:13,200 --> 00:27:18,280 Speaker 2: journalist like seeking out the inventor of Curry Worst, and 407 00:27:19,640 --> 00:27:22,560 Speaker 2: she's in Hamburg and it's a whole thing and yeah, 408 00:27:22,600 --> 00:27:24,520 Speaker 2: so's it's really like a kind of like a peek 409 00:27:24,600 --> 00:27:31,480 Speaker 2: into life in post war Hamburg. So yeah. In two 410 00:27:31,480 --> 00:27:35,920 Speaker 2: thousand and two, apparently George W. Bush caused a bit 411 00:27:35,960 --> 00:27:40,399 Speaker 2: of a stir when he was not appropriately enthusiastic about 412 00:27:40,400 --> 00:27:46,159 Speaker 2: his Curry Worst that he was served in Germany. The 413 00:27:46,280 --> 00:27:49,000 Speaker 2: article that I read was like he barely touched it. 414 00:27:49,400 --> 00:27:50,679 Speaker 2: Can you believe that? 415 00:27:53,800 --> 00:28:00,920 Speaker 1: Oh? I mean yes. But also like it's so fascinating 416 00:28:00,960 --> 00:28:03,359 Speaker 1: to me the articles that come out about like he 417 00:28:03,440 --> 00:28:08,000 Speaker 1: didn't eat the stick of fried butter. He can have 418 00:28:07,840 --> 00:28:08,840 Speaker 1: a resident. 419 00:28:10,920 --> 00:28:13,360 Speaker 2: I mean, it's it is, it is. I mean, especially 420 00:28:13,359 --> 00:28:16,280 Speaker 2: in Germany, I think that there's a lot of to do, 421 00:28:17,200 --> 00:28:20,520 Speaker 2: Like it's a tradition for local politicians to like be 422 00:28:20,840 --> 00:28:25,960 Speaker 2: photographed at Curry Worst stands kind of like talking to 423 00:28:26,000 --> 00:28:28,960 Speaker 2: their constituents and like doing this whole thing, and so 424 00:28:29,040 --> 00:28:30,560 Speaker 2: like it was a little bit of a like don't 425 00:28:30,560 --> 00:28:31,680 Speaker 2: you know how to behave dude? 426 00:28:31,840 --> 00:28:39,040 Speaker 1: Like right anyway. 427 00:28:39,480 --> 00:28:43,280 Speaker 2: Two thousand and four, there was a documentary short about 428 00:28:43,360 --> 00:28:47,160 Speaker 2: Currywurst and life in Berlin called The Best of the 429 00:28:47,200 --> 00:28:52,680 Speaker 2: Worst that was released by director Grace Lee, and in 430 00:28:52,720 --> 00:28:58,360 Speaker 2: twenty thirteen, not to be outdone, McDonald's in Germany sold 431 00:28:58,440 --> 00:29:03,520 Speaker 2: for a brief period of time My Curry Worst. It 432 00:29:03,520 --> 00:29:06,240 Speaker 2: was limited edition, and I but I think it came 433 00:29:06,280 --> 00:29:09,440 Speaker 2: back at least once in twenty nineteen, and like maybe 434 00:29:09,440 --> 00:29:12,760 Speaker 2: there was a chicken sausage involved. I couldn't, don't, I 435 00:29:12,760 --> 00:29:13,440 Speaker 2: don't know. German. 436 00:29:16,320 --> 00:29:18,920 Speaker 1: I ran across this too, and I can tell you 437 00:29:20,680 --> 00:29:23,800 Speaker 1: I ran across a lot of heated thoughts about it. 438 00:29:24,040 --> 00:29:26,360 Speaker 2: Oh all right, yeah. 439 00:29:26,720 --> 00:29:30,560 Speaker 1: Yeah, I mean again, listeners write in. I'm sure some 440 00:29:30,600 --> 00:29:32,040 Speaker 1: people liked it, but a lot of people are like, 441 00:29:32,120 --> 00:29:37,560 Speaker 1: how damn ever try to put curry worst into you 442 00:29:37,840 --> 00:29:40,320 Speaker 1: McDonald's establishment. 443 00:29:40,360 --> 00:29:41,400 Speaker 2: I mean, which is fair? 444 00:29:41,560 --> 00:29:41,760 Speaker 1: Yeah? 445 00:29:41,840 --> 00:29:44,520 Speaker 2: No, I see that. Yeah, it's a beloved local product. 446 00:29:46,280 --> 00:29:47,800 Speaker 2: How dare Yeah? 447 00:29:48,800 --> 00:29:51,840 Speaker 1: I mean, I'm with you. I would love to know 448 00:29:51,880 --> 00:29:53,600 Speaker 1: if anybody had it, though. I want to know about 449 00:29:53,600 --> 00:29:54,920 Speaker 1: like the quality. 450 00:29:54,640 --> 00:29:56,240 Speaker 2: Sure accuracy? 451 00:29:56,440 --> 00:29:57,440 Speaker 1: What was going on here? 452 00:29:57,880 --> 00:29:59,880 Speaker 2: Yeah, like what was the flavor of the sausage, What 453 00:29:59,920 --> 00:30:01,720 Speaker 2: was the flavor of the sauce? Did it have that 454 00:30:01,760 --> 00:30:05,840 Speaker 2: good crispy crispy crisp to it? Let me know? 455 00:30:06,320 --> 00:30:10,719 Speaker 1: Yeah, yeah, I would love to know. I won't and 456 00:30:11,560 --> 00:30:15,320 Speaker 1: just any of your opinions thoughts. 457 00:30:15,600 --> 00:30:21,120 Speaker 2: Yeah again, I just because my last name is vogel Bomb, 458 00:30:21,240 --> 00:30:22,840 Speaker 2: you can tell from the way that we pronounce it 459 00:30:22,880 --> 00:30:24,280 Speaker 2: that I don't know German that. 460 00:30:26,800 --> 00:30:27,280 Speaker 1: M hmmm. 461 00:30:27,440 --> 00:30:29,320 Speaker 2: I do have one friend who calls me fogel Baum, 462 00:30:29,440 --> 00:30:30,560 Speaker 2: which is more correct. 463 00:30:30,640 --> 00:30:37,120 Speaker 1: But yeah, yes, yes, well that's why you know we 464 00:30:37,280 --> 00:30:40,680 Speaker 1: count on you, you liss. Yes. And also if you've 465 00:30:40,680 --> 00:30:43,120 Speaker 1: been to the museum, if you went when it was oh. 466 00:30:42,880 --> 00:30:46,160 Speaker 2: Yeah, if you have pictures, oh my goodness, if you like, 467 00:30:46,320 --> 00:30:48,280 Speaker 2: if you if you're in an area where you can 468 00:30:48,360 --> 00:30:51,000 Speaker 2: like go access a Curry Worst immediately and just be 469 00:30:51,160 --> 00:30:51,840 Speaker 2: like suckers. 470 00:30:51,840 --> 00:30:52,640 Speaker 1: This is delicious. 471 00:30:52,680 --> 00:30:55,040 Speaker 2: I would love to hear all about it. 472 00:30:55,160 --> 00:31:03,360 Speaker 1: Me too, Yes, me too. But I think that's what 473 00:31:03,400 --> 00:31:05,560 Speaker 1: we have to say about the Curry Worst for now. 474 00:31:06,000 --> 00:31:06,719 Speaker 2: I think it is. 475 00:31:07,120 --> 00:31:07,600 Speaker 1: We do. 476 00:31:07,760 --> 00:31:10,600 Speaker 2: We do already have some listener mail for you, probably 477 00:31:10,600 --> 00:31:14,280 Speaker 2: not about Curry Worst. But but first we've got one 478 00:31:14,280 --> 00:31:24,560 Speaker 2: more quick break for a word from our sponsors, and 479 00:31:24,600 --> 00:31:24,960 Speaker 2: we're back. 480 00:31:25,000 --> 00:31:28,200 Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with. 481 00:31:37,600 --> 00:31:40,120 Speaker 2: It's very operatic in a very warm sausage way. 482 00:31:41,320 --> 00:31:46,000 Speaker 1: I feel like that, the like orchestra, the symphony of 483 00:31:46,080 --> 00:31:49,200 Speaker 1: the ingredients together. Oh yeah, it makes me want to 484 00:31:49,280 --> 00:31:54,440 Speaker 1: like spin around in a meadow and enjoy some Curry Worst. 485 00:31:54,800 --> 00:31:57,440 Speaker 2: Yeah yeah right, okay. 486 00:31:57,240 --> 00:32:00,920 Speaker 1: Yeah, yeah. Hopefully soon, Lauren, hopefully. 487 00:32:02,120 --> 00:32:03,360 Speaker 2: Okay, working on it. 488 00:32:03,760 --> 00:32:08,320 Speaker 1: Adding to the list, the ever growing list. We we've 489 00:32:08,360 --> 00:32:12,680 Speaker 1: added some movies to the list. So it's it's gonna 490 00:32:12,680 --> 00:32:17,560 Speaker 1: be fun. It's gonna be fun. Yes, And you wrote 491 00:32:17,960 --> 00:32:25,520 Speaker 1: in an email title subject lined loose milk, which immediately 492 00:32:25,560 --> 00:32:31,480 Speaker 1: I click on. Yeh, Yeah, lou s milk sounds like 493 00:32:31,520 --> 00:32:38,200 Speaker 1: a character that a young Steve Bushimi would also I'm sorry, 494 00:32:38,280 --> 00:32:42,480 Speaker 1: go ahead. Yes. Also, because about two thirds of the 495 00:32:42,480 --> 00:32:44,960 Speaker 1: time I have to try things your shows are about. 496 00:32:45,440 --> 00:32:48,959 Speaker 1: I nabbed some Herisa from my local New Seasons. I 497 00:32:49,000 --> 00:32:52,680 Speaker 1: got the d de a brand that comes in the 498 00:32:52,760 --> 00:32:57,080 Speaker 1: yellow metal tube. Damn that stuff is good. It will 499 00:32:57,120 --> 00:33:00,400 Speaker 1: fill the void in my soul. Patched previously by Sir 500 00:33:00,480 --> 00:33:04,200 Speaker 1: Rochat garlic chili paste, the Harisa is so much more 501 00:33:04,240 --> 00:33:08,200 Speaker 1: complex and delicious. There was a time in my life 502 00:33:08,560 --> 00:33:11,640 Speaker 1: when I really prided myself on seasoning my food with 503 00:33:11,800 --> 00:33:15,400 Speaker 1: mostly plain ingredients that I fixed myself. But I'm getting 504 00:33:15,480 --> 00:33:19,000 Speaker 1: lazier and more willing to treat myself before I eat 505 00:33:19,160 --> 00:33:24,920 Speaker 1: myself as I get older. Well that's a phrase I 506 00:33:24,920 --> 00:33:26,920 Speaker 1: didn't think I was gonna say on this podcast. 507 00:33:27,000 --> 00:33:29,120 Speaker 2: Yeah, there we are here, we are No, what a 508 00:33:29,120 --> 00:33:31,720 Speaker 2: wonderful phrase. I'm glad that I've been introduced to it. 509 00:33:32,920 --> 00:33:39,640 Speaker 1: Yes, yes, I've definitely expices are like one of the 510 00:33:39,680 --> 00:33:44,040 Speaker 1: areas I will really splurge on. Yeah, and they can't. 511 00:33:44,080 --> 00:33:46,840 Speaker 1: They go a long way, like if you get like Herisa, 512 00:33:47,760 --> 00:33:49,959 Speaker 1: you don't need much. As we talked about. Sure, oh 513 00:33:50,040 --> 00:33:53,840 Speaker 1: yeah episode Yeah, so I'm right there, I'm right there 514 00:33:53,840 --> 00:33:58,120 Speaker 1: with you. I also agree that loose Milk should be 515 00:33:58,400 --> 00:34:02,960 Speaker 1: a character. It's an excellent name. So do you write 516 00:34:02,960 --> 00:34:05,480 Speaker 1: something about it? Yeah? 517 00:34:05,760 --> 00:34:11,120 Speaker 2: Yeah, no, I need this mister smilk fiction. Yeah, yes, agreed. 518 00:34:12,880 --> 00:34:14,879 Speaker 2: And hey, call Steve the Chammy. You see what he's 519 00:34:14,960 --> 00:34:17,160 Speaker 2: up to, Like, I'm shut me down. I don't know. 520 00:34:20,560 --> 00:34:26,840 Speaker 2: Christine wrote to get around the marigold Colendula to GT's, 521 00:34:27,640 --> 00:34:30,279 Speaker 2: am I saying those right, Oh we're okay, We're just 522 00:34:30,320 --> 00:34:33,680 Speaker 2: gonna go with it. To get around that confusion, gardeners 523 00:34:33,680 --> 00:34:38,359 Speaker 2: in Australia have started referring to Colendula's Old World marigolds 524 00:34:38,600 --> 00:34:43,400 Speaker 2: as Colendula's only, and to New World marigolds to GT's 525 00:34:43,800 --> 00:34:48,359 Speaker 2: as marigolds only. It saves the confusion of remembering which 526 00:34:48,400 --> 00:34:52,160 Speaker 2: are common marigolds or French marigolds, a common name for 527 00:34:52,440 --> 00:34:57,160 Speaker 2: GT's go figure. I frequently grow colendula's due to their 528 00:34:57,200 --> 00:35:02,760 Speaker 2: importance at medieval gardens, and I've made appointment from sixteenth 529 00:35:02,800 --> 00:35:06,480 Speaker 2: century recipes. It's great for healing scratches and rashes and 530 00:35:06,560 --> 00:35:10,360 Speaker 2: smells really nice. I also dry the flowers to sprinkle 531 00:35:10,360 --> 00:35:13,920 Speaker 2: over salads and baked sweet things. They really are lovely, 532 00:35:14,040 --> 00:35:16,280 Speaker 2: especially if you can get a mix of different yellows 533 00:35:16,280 --> 00:35:19,360 Speaker 2: and oranges. I've attached a photo of what's left of 534 00:35:19,400 --> 00:35:22,440 Speaker 2: these spring flowers. Sadly, I don't have any photos of 535 00:35:22,480 --> 00:35:26,240 Speaker 2: colendulas decorating anything, but I do have the sixteenth century 536 00:35:26,840 --> 00:35:31,839 Speaker 2: biscuit bread, which is decorated with dried who something and 537 00:35:31,920 --> 00:35:36,200 Speaker 2: cornflower petals. I'm not even trying anymore. These were two 538 00:35:36,320 --> 00:35:39,280 Speaker 2: other flowers that were popular in medieval gardens and medicines, 539 00:35:39,440 --> 00:35:46,280 Speaker 2: though unlike colendulas, they don't really have any medicinal properties. Dianthus. 540 00:35:47,560 --> 00:35:51,120 Speaker 2: Dianthus sure might have been the other one. My brain, 541 00:35:51,239 --> 00:35:52,640 Speaker 2: My brain just went, now I'm done. 542 00:35:54,000 --> 00:35:59,840 Speaker 1: Because it happens sometimes that happens. Christine always writes in 543 00:35:59,880 --> 00:36:05,560 Speaker 1: the Amazing like uh recipes of doing like historical Yeah, 544 00:36:05,640 --> 00:36:09,160 Speaker 1: yes we did, Lauren, and I I feel like we 545 00:36:09,320 --> 00:36:12,960 Speaker 1: keep saying it. We got to travel recently and we 546 00:36:14,320 --> 00:36:18,680 Speaker 1: not really anticipating or expecting it, but we ran into 547 00:36:19,080 --> 00:36:24,400 Speaker 1: a lot of marigold recipes cocktails and yeah kind of 548 00:36:24,520 --> 00:36:25,760 Speaker 1: use some dishes and stuff. 549 00:36:25,880 --> 00:36:29,520 Speaker 2: Yeah. Yeah, while while we were out in Vegas, which 550 00:36:29,560 --> 00:36:31,760 Speaker 2: is the trip that we recently took, and we're going 551 00:36:31,800 --> 00:36:35,000 Speaker 2: to have an episode or two or more coming out 552 00:36:35,400 --> 00:36:38,839 Speaker 2: from from that material soon. But uh, but yeah, one 553 00:36:38,840 --> 00:36:40,920 Speaker 2: of the one of the restaurants that we went to 554 00:36:41,239 --> 00:36:45,880 Speaker 2: is like marigold themed because it's a Mexican cuisine place, 555 00:36:46,160 --> 00:36:49,719 Speaker 2: and so one of their like star cocktails has this 556 00:36:49,880 --> 00:36:52,480 Speaker 2: dried marigold in it and a little bit of like 557 00:36:52,680 --> 00:36:55,880 Speaker 2: marigold tincture of some kind, and. 558 00:36:57,239 --> 00:36:57,879 Speaker 1: It was so. 559 00:37:00,440 --> 00:37:04,520 Speaker 2: Warm, like like like like like spicy, like like sunny warm. 560 00:37:05,280 --> 00:37:06,440 Speaker 1: Yeah. 561 00:37:06,480 --> 00:37:07,680 Speaker 2: Am I making any sense? 562 00:37:08,200 --> 00:37:10,480 Speaker 1: You are? No? No, no, yeah, it was. It was 563 00:37:10,520 --> 00:37:16,680 Speaker 1: like kind of a very refreshing light flavor, but it 564 00:37:16,920 --> 00:37:21,439 Speaker 1: was still there, like it was light but clear. 565 00:37:21,280 --> 00:37:24,560 Speaker 2: Yeah, with this hint of musk on the back, right, Yeah. 566 00:37:25,040 --> 00:37:29,120 Speaker 1: Yeah, and it was really great. I believe we posted 567 00:37:29,160 --> 00:37:32,960 Speaker 1: a picture, if not of the cocktail of the restaurant 568 00:37:33,040 --> 00:37:35,759 Speaker 1: on our Instagram, but I do have. We are going 569 00:37:35,800 --> 00:37:37,440 Speaker 1: to be posting some more pictures from that chip and 570 00:37:37,480 --> 00:37:40,319 Speaker 1: I do have some pictures of the cocktail. But it 571 00:37:40,360 --> 00:37:42,480 Speaker 1: was cool. It was cool. After we had done this episode, 572 00:37:42,520 --> 00:37:47,920 Speaker 1: I was like, oh, goy, cool, here we go. Yeah yeah, 573 00:37:47,960 --> 00:37:51,040 Speaker 1: And I bet all the things you mentioned Christie making 574 00:37:51,239 --> 00:37:54,759 Speaker 1: with it sound amazing and I feel like they do 575 00:37:54,920 --> 00:37:59,160 Speaker 1: kind of add like a really fun. Color is a part. 576 00:37:59,320 --> 00:38:02,040 Speaker 1: Coloration is a part of dishes, and I do think 577 00:38:02,080 --> 00:38:05,160 Speaker 1: marigolds are Oh they're gorgeous like a pop Yeah. Yeah. 578 00:38:05,520 --> 00:38:08,480 Speaker 2: And also after we did or while we were doing 579 00:38:08,520 --> 00:38:12,560 Speaker 2: the reading for that episode, I realized that I have 580 00:38:12,680 --> 00:38:18,280 Speaker 2: seen the word colendula like ad infinitum, as an ingredient 581 00:38:18,600 --> 00:38:22,839 Speaker 2: in various perfumes. One of the nerderies that I got 582 00:38:22,840 --> 00:38:26,000 Speaker 2: into at some point was like buying nerd perfume on 583 00:38:26,040 --> 00:38:30,400 Speaker 2: the internet and yeah, and coleenula is an ingredient in 584 00:38:30,400 --> 00:38:35,600 Speaker 2: some of them. And I was like, oh, oh, yeah, okay, cool, Yeah, yeah, 585 00:38:36,120 --> 00:38:37,840 Speaker 2: that's kind of fun because it kind of sounds like 586 00:38:37,880 --> 00:38:40,600 Speaker 2: tarantula or something. Yeah. 587 00:38:40,680 --> 00:38:46,200 Speaker 1: Good, it be vibe for me at least. Yes. Well, 588 00:38:47,040 --> 00:38:50,480 Speaker 1: thanks as always to these listeners for writing in. If 589 00:38:50,520 --> 00:38:52,040 Speaker 1: you would like to write to us, you can. Our 590 00:38:52,040 --> 00:38:54,360 Speaker 1: email is Hello at savorpod dot com. 591 00:38:54,520 --> 00:38:57,520 Speaker 2: We are on social media. You can find us on Twitter, Facebook, 592 00:38:57,600 --> 00:39:00,319 Speaker 2: or Instagram at saber pod, and we do to hear 593 00:39:00,320 --> 00:39:03,279 Speaker 2: from you. Savor is a production of iHeartRadio. For more 594 00:39:03,320 --> 00:39:06,240 Speaker 2: podcasts my heart Radio, you can visit the iHeartRadio app, 595 00:39:06,400 --> 00:39:09,320 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows. 596 00:39:09,600 --> 00:39:12,279 Speaker 2: Thanks as always to our super producers Dylan Fagan and 597 00:39:12,280 --> 00:39:14,440 Speaker 2: Andrew Howard. Thanks to you for listening, and we hope 598 00:39:14,480 --> 00:39:23,520 Speaker 2: that lots more good things are coming your way.