1 00:00:07,720 --> 00:00:09,680 Speaker 1: Hello, I'm welcome to save our protection of I heart 2 00:00:09,760 --> 00:00:12,520 Speaker 1: radio and stuff media. I'm Any and I'm Lauren Vogelbaum. 3 00:00:12,600 --> 00:00:15,880 Speaker 1: And today we're talking about chocolate chip cookies and everyone 4 00:00:16,000 --> 00:00:19,759 Speaker 1: is excited about it. Yes, very excited, kind of hungry. 5 00:00:20,079 --> 00:00:23,720 Speaker 1: This is a craving episode, for sure. It's always I 6 00:00:23,720 --> 00:00:26,080 Speaker 1: feel like when you have a craving for a cookie, 7 00:00:27,000 --> 00:00:29,319 Speaker 1: it's not the kind of craving I want, because then 8 00:00:29,800 --> 00:00:33,640 Speaker 1: you eat inevitably too many cookies and then you're angry 9 00:00:33,760 --> 00:00:36,519 Speaker 1: with cookies for a while. Yeah, and nobody wants to 10 00:00:36,520 --> 00:00:40,159 Speaker 1: be angry with a cookie. They're such nice things, exactly 11 00:00:40,360 --> 00:00:44,040 Speaker 1: like being angry with a puppy. You're like, oh so 12 00:00:44,159 --> 00:00:50,440 Speaker 1: fluffy though, just like a good talk about UM, I 13 00:00:50,479 --> 00:00:53,000 Speaker 1: have a reputation around these parts. Were making a very 14 00:00:53,040 --> 00:00:57,280 Speaker 1: specific type of chocolate cookie on request. Um, usually for 15 00:00:57,320 --> 00:01:00,840 Speaker 1: people's birthdays. It's supposed to be the quote chocolate chip 16 00:01:00,920 --> 00:01:08,479 Speaker 1: cookie recipe from shack touris y. Yes, as decided by 17 00:01:08,480 --> 00:01:12,440 Speaker 1: a survey of bakers and your average consumer. It requires 18 00:01:12,440 --> 00:01:14,280 Speaker 1: a chilling time of twenty four hours and up to 19 00:01:14,720 --> 00:01:17,440 Speaker 1: seventy two hours. Another thing that makes the distinct it's 20 00:01:17,480 --> 00:01:20,200 Speaker 1: the use of two different types of flour, bread flour, 21 00:01:20,280 --> 00:01:23,320 Speaker 1: and cake flower right large size, which allows for three 22 00:01:23,319 --> 00:01:27,080 Speaker 1: different distinct textures crispy soft, center, and then the sort 23 00:01:27,120 --> 00:01:30,200 Speaker 1: of mix in between the two. Many a drunken night, 24 00:01:30,240 --> 00:01:34,200 Speaker 1: I have somehow avoided ruining these cookies. It always happens that, 25 00:01:34,240 --> 00:01:36,120 Speaker 1: like the night I have to bake them, I like 26 00:01:36,200 --> 00:01:40,720 Speaker 1: go out and stay out too late. So far disaster 27 00:01:40,760 --> 00:01:43,440 Speaker 1: has been avoided. I think that really once once you 28 00:01:44,600 --> 00:01:48,760 Speaker 1: is this, after you've already chilled the dough. Okay, well, see, 29 00:01:48,800 --> 00:01:51,600 Speaker 1: the baking part is easy, I think, well, it would 30 00:01:51,600 --> 00:01:54,120 Speaker 1: be if you had an oven that behaved like a 31 00:01:54,160 --> 00:01:57,120 Speaker 1: regular oven. But I have some kind of machine of 32 00:01:57,160 --> 00:02:01,559 Speaker 1: space and time does not function like you think it will, 33 00:02:02,240 --> 00:02:05,760 Speaker 1: and you need to be very vigilant. I see. Yes. 34 00:02:05,880 --> 00:02:08,360 Speaker 1: Otherwise I agree, just at the time and put the 35 00:02:08,400 --> 00:02:12,520 Speaker 1: cookies in. No, especially the longer you go, like the 36 00:02:12,560 --> 00:02:17,040 Speaker 1: third batches and way more danger than the first batches. Okay, 37 00:02:17,080 --> 00:02:23,320 Speaker 1: well I see um, I'm I'm thank you for undertaking 38 00:02:24,320 --> 00:02:28,440 Speaker 1: You're welcome. Your birthday is approaching. It is, as we 39 00:02:28,600 --> 00:02:32,480 Speaker 1: record this, extremely quickly, extremely by the time you hear this, 40 00:02:32,560 --> 00:02:38,680 Speaker 1: it's already over. It's so strange. Time are you so weird. 41 00:02:40,160 --> 00:02:42,280 Speaker 1: Speaking of New York, I have a cookie tour that 42 00:02:42,320 --> 00:02:45,560 Speaker 1: I do in that city. It takes stamina, but it 43 00:02:45,639 --> 00:02:47,760 Speaker 1: is worth it. Were we speaking of New York? We 44 00:02:47,760 --> 00:02:51,079 Speaker 1: were Jack Torus is New York. Oh okay, a York time. 45 00:02:51,200 --> 00:02:53,880 Speaker 1: There we go recipe. I see, I probably didn't say anything, 46 00:02:53,919 --> 00:02:56,640 Speaker 1: but that's just knowledge in the back of my head. 47 00:02:57,760 --> 00:03:00,160 Speaker 1: And I do this day. Tell that Nestle tollhouse Shore 48 00:03:00,240 --> 00:03:03,280 Speaker 1: from friends. I've told it on this very show. Nestle 49 00:03:04,360 --> 00:03:11,239 Speaker 1: Lows Nestle Toss For those who don't know that it 50 00:03:11,320 --> 00:03:13,520 Speaker 1: is a project. You can go look it up should 51 00:03:13,560 --> 00:03:14,880 Speaker 1: you want to. Are not telling you what to do? 52 00:03:14,919 --> 00:03:16,520 Speaker 1: Oh yeah, yeah, we cannot tell you what to do. 53 00:03:18,080 --> 00:03:22,240 Speaker 1: Nurse is not a word, but it's what I said. Sure, 54 00:03:22,280 --> 00:03:24,840 Speaker 1: we'll roll with it. We are the musicmakers and we 55 00:03:24,880 --> 00:03:28,560 Speaker 1: are the dreamers of the dreams. Um. I'm also notorious 56 00:03:28,560 --> 00:03:30,679 Speaker 1: for ordering cookies from tip streets at three a m. 57 00:03:30,720 --> 00:03:32,480 Speaker 1: This is not sponsored episode. I do it all the time. 58 00:03:34,320 --> 00:03:38,720 Speaker 1: I have somehow avoided doing that. Ever, I'm really proud 59 00:03:38,760 --> 00:03:45,560 Speaker 1: of myself. You should be. You should be National chocolate 60 00:03:45,640 --> 00:03:49,200 Speaker 1: chip Cookie Day is Oh so we just missed it. 61 00:03:49,640 --> 00:03:54,480 Speaker 1: In classic saver style, um and uh can I I'm 62 00:03:54,480 --> 00:03:56,200 Speaker 1: not sure whether to do this now or to do 63 00:03:56,240 --> 00:04:00,360 Speaker 1: it in a minute. Do you have do have a 64 00:04:00,400 --> 00:04:05,760 Speaker 1: preferred style of chocolate chip cookie? Oh? A very personal question, 65 00:04:05,800 --> 00:04:08,520 Speaker 1: it is. I mean, you know, is it softer, crispy 66 00:04:08,600 --> 00:04:11,440 Speaker 1: or choy? How much chocolate? How much sweetness? Do other 67 00:04:11,480 --> 00:04:15,120 Speaker 1: things go into chocolate chip cookies, like nuts, raisins, sprinkles, 68 00:04:16,640 --> 00:04:20,480 Speaker 1: roamed No. I've given this a lot of thought, of 69 00:04:20,520 --> 00:04:24,680 Speaker 1: course I have. I like, I like a cookie that 70 00:04:24,839 --> 00:04:28,400 Speaker 1: is crisp might be too strong a word, but like 71 00:04:28,480 --> 00:04:31,520 Speaker 1: a little crisp on the outside, and then like gooey 72 00:04:31,560 --> 00:04:32,880 Speaker 1: on the other side. I a lot of friends I 73 00:04:32,920 --> 00:04:36,159 Speaker 1: think that's gross, but oh I like it. I like it, 74 00:04:36,600 --> 00:04:39,000 Speaker 1: and I like, um, the big chunks of chocolate but 75 00:04:39,040 --> 00:04:41,520 Speaker 1: not too many, and then maybe a little bit of 76 00:04:41,520 --> 00:04:44,520 Speaker 1: salt on top, yea some kind of like contrast. I 77 00:04:44,600 --> 00:04:47,240 Speaker 1: do occasionally like a good pecan in there as well. 78 00:04:47,320 --> 00:04:51,960 Speaker 1: And I know some people really take offense at that 79 00:04:53,080 --> 00:04:56,719 Speaker 1: if I but I'm in the mood for some some texture. Sure, 80 00:04:57,560 --> 00:05:02,080 Speaker 1: but come on, I agree. I my my personal favorite 81 00:05:02,680 --> 00:05:08,240 Speaker 1: is a browned butter chocolate chip cookie. I agree that 82 00:05:08,400 --> 00:05:13,719 Speaker 1: chunks are superior to chips and uh in your chocolate format. 83 00:05:13,800 --> 00:05:16,440 Speaker 1: And then and then I do I do like some 84 00:05:16,480 --> 00:05:21,320 Speaker 1: toasted pecans in there, but sil cookie preference. Yeah, well, 85 00:05:21,360 --> 00:05:27,080 Speaker 1: I mean it's because it's clearly the past. Clearly all 86 00:05:27,120 --> 00:05:31,279 Speaker 1: the emails are coming in. I can sense of disturbance 87 00:05:31,320 --> 00:05:34,240 Speaker 1: in the cookie force. I have to try this brown 88 00:05:34,240 --> 00:05:36,160 Speaker 1: butter thing. I've never done that. Oh my goodness, I've 89 00:05:36,200 --> 00:05:39,640 Speaker 1: got tips on it at the end. Perfect. But get 90 00:05:39,680 --> 00:05:41,520 Speaker 1: to that. Oh yeah, yeah, yeah, we are getting away 91 00:05:41,560 --> 00:05:44,039 Speaker 1: ahead of ourselves. We are. We need to get to 92 00:05:44,080 --> 00:05:53,120 Speaker 1: our question. Chocolate chip cookie? What is it? Well? A 93 00:05:53,240 --> 00:05:55,760 Speaker 1: chocolate chip cookie is a type of baked good that 94 00:05:55,800 --> 00:05:59,680 Speaker 1: consists of of a sweet, buttery, vanilla laced dough traditionally 95 00:05:59,680 --> 00:06:03,200 Speaker 1: made with wheat flour mixed with morsels of chocolate traditionally 96 00:06:03,320 --> 00:06:05,520 Speaker 1: semi sweet chocolate, which is a type of dark chocolate, 97 00:06:05,600 --> 00:06:09,520 Speaker 1: and baked into sort of palm sized, mostly flat discs. 98 00:06:09,960 --> 00:06:11,640 Speaker 1: The dough can be made in a number of ways 99 00:06:11,720 --> 00:06:14,599 Speaker 1: to yield different textures, though the classic is a soft, 100 00:06:14,680 --> 00:06:17,880 Speaker 1: chewy in the center and yes, just crisp on the rim. 101 00:06:17,920 --> 00:06:20,000 Speaker 1: The result is rich and sweet, with lots of like 102 00:06:20,120 --> 00:06:24,159 Speaker 1: toasty buttery caramel e fl flavors and spikes of mild 103 00:06:24,160 --> 00:06:26,960 Speaker 1: bitterness from the little bits of chocolate. Um. You can 104 00:06:26,960 --> 00:06:29,440 Speaker 1: serve them warm or room temperature, but when they're warmed up, 105 00:06:29,640 --> 00:06:31,640 Speaker 1: the chocolate gets like all gooey and melty, and those 106 00:06:31,680 --> 00:06:36,880 Speaker 1: aromas really ramp which is nice. Um. And yes, you 107 00:06:36,920 --> 00:06:41,280 Speaker 1: can hypothetically add other stuff like chopped nuts. The original 108 00:06:41,320 --> 00:06:44,920 Speaker 1: recipe does call for chopped nuts, huh um. But in 109 00:06:44,960 --> 00:06:52,440 Speaker 1: some circles, yes, this is contentious. Variations abound. You can 110 00:06:52,480 --> 00:06:55,120 Speaker 1: add cocoa to the dough for double chocolate chip cookies. 111 00:06:55,279 --> 00:06:56,920 Speaker 1: You can spread the dough evenly out in a pan 112 00:06:57,000 --> 00:06:59,680 Speaker 1: for a sheet of cookie, sometimes called like a cookie cake, 113 00:07:00,040 --> 00:07:02,320 Speaker 1: which can be then cut into bars if you so choose. 114 00:07:02,839 --> 00:07:04,960 Speaker 1: At a certain point, though, I would argue that the 115 00:07:05,080 --> 00:07:07,880 Speaker 1: point of a chocolate chip cookie is its simplicity, that 116 00:07:08,000 --> 00:07:11,880 Speaker 1: the contrast of crisp and soft, of sweet and bitter. 117 00:07:12,520 --> 00:07:15,200 Speaker 1: If you do have to to ramp up those contrasts 118 00:07:15,200 --> 00:07:17,280 Speaker 1: on chill with it. But I'd say that changes that 119 00:07:17,360 --> 00:07:20,840 Speaker 1: take it in a different direction make it a different cookie. 120 00:07:20,960 --> 00:07:24,320 Speaker 1: I think there's an essence of chocolate chip cookie. It's 121 00:07:24,320 --> 00:07:26,480 Speaker 1: really simple. Yeah, if there's too much going on, that's 122 00:07:26,480 --> 00:07:29,000 Speaker 1: a different cookies, different cookie and that's okay. I like 123 00:07:29,080 --> 00:07:33,320 Speaker 1: different cookies. I love different cookies. We all like cookies 124 00:07:33,360 --> 00:07:40,280 Speaker 1: around here. Um, but what about biscuits exactly because there 125 00:07:40,360 --> 00:07:44,400 Speaker 1: is some name confusion. The British and Australians would call 126 00:07:44,520 --> 00:07:47,960 Speaker 1: these biscuits. I guess, um more on that and why 127 00:07:48,000 --> 00:07:52,920 Speaker 1: the difference in our biscuit episode. Basically spite basically spite, 128 00:07:53,280 --> 00:07:56,040 Speaker 1: but cookie comes from the Dutch word for small or 129 00:07:56,120 --> 00:08:00,560 Speaker 1: little cake. Um and what's commonly spelled ce okay I 130 00:08:00,640 --> 00:08:04,440 Speaker 1: through the nineteen sixties for the singular cookie um, with 131 00:08:04,480 --> 00:08:07,680 Speaker 1: the plural then being ceo kay i e s And 132 00:08:07,720 --> 00:08:11,080 Speaker 1: I'm not sure exactly how the changeover for the singular happened, 133 00:08:11,120 --> 00:08:13,400 Speaker 1: but I like it. Yeah. It kind of looks like 134 00:08:13,440 --> 00:08:22,240 Speaker 1: cookie meets cocky. Yeah, cocky. I do all that board game. 135 00:08:23,200 --> 00:08:25,440 Speaker 1: There's a board game and you have to steal a cookie. 136 00:08:25,640 --> 00:08:29,080 Speaker 1: Cookie crisp. There's a cookie crisp. Goodness, absolutely there is. 137 00:08:29,240 --> 00:08:31,280 Speaker 1: And it's like a spinning thing and you have to 138 00:08:31,280 --> 00:08:33,520 Speaker 1: reach in and grab the cookies and not get the 139 00:08:33,559 --> 00:08:36,760 Speaker 1: spinning thing. It's his arm. Bring it. Oh my goodness, 140 00:08:36,880 --> 00:08:39,640 Speaker 1: that's creepy. I love it. Bring it to the next 141 00:08:39,679 --> 00:08:47,080 Speaker 1: game night. Do we have we have an office game night, guys. Um, 142 00:08:47,160 --> 00:08:50,960 Speaker 1: the British articles that I read about this object, which 143 00:08:51,000 --> 00:08:53,600 Speaker 1: is the subject of our episode, did call them chocolate 144 00:08:53,679 --> 00:08:57,960 Speaker 1: chip cookies, not chocolate chip biscuits. Yeah. Um, And one 145 00:08:57,960 --> 00:09:02,040 Speaker 1: Felicity Cloak, writing for The car In further distinguished distinguished 146 00:09:02,120 --> 00:09:05,680 Speaker 1: British biscuits from American cookies, saying that cookies tend to 147 00:09:05,679 --> 00:09:09,600 Speaker 1: be softer and richer than biscuits, which it was interesting. Yeah, 148 00:09:09,600 --> 00:09:12,440 Speaker 1: that's why I'm not sure. I know in general the 149 00:09:12,480 --> 00:09:15,440 Speaker 1: buit cookie thing, but chocolate chip cookies might specifically be 150 00:09:17,120 --> 00:09:20,920 Speaker 1: yes this thing. Yeah, yeah, British listeners right in let 151 00:09:20,960 --> 00:09:26,839 Speaker 1: us know absolutely. But now we must talk about nutrition. Yeah, 152 00:09:26,920 --> 00:09:29,080 Speaker 1: I mean it's a it's a cookie, y'all. There's a 153 00:09:29,080 --> 00:09:32,480 Speaker 1: lot of butter in there. Um. Like generally, you're talking 154 00:09:32,480 --> 00:09:35,720 Speaker 1: about a lot of fat and sugar with relatively small 155 00:09:35,720 --> 00:09:38,360 Speaker 1: amounts of protein and fiber, perhaps up to I think, 156 00:09:38,400 --> 00:09:41,880 Speaker 1: like like ten or eleven percent of your daily allotment 157 00:09:41,960 --> 00:09:46,200 Speaker 1: of saturated fats in a single cookie. Um. And portion 158 00:09:46,280 --> 00:09:50,439 Speaker 1: portion control is nice. Um. Adding things like oatmeal or 159 00:09:50,520 --> 00:09:53,360 Speaker 1: nuts does make it a little bit better. Um, watch 160 00:09:53,360 --> 00:09:56,480 Speaker 1: out for soft baked style cookies like shelf stable soft 161 00:09:56,520 --> 00:10:00,600 Speaker 1: baked cookies. They're likely extra fatty and thus extra caloric, 162 00:10:00,760 --> 00:10:03,320 Speaker 1: which of course is fine in moderation. Again, you know, 163 00:10:04,080 --> 00:10:06,880 Speaker 1: read your labels, think about your choices. UM, lots of 164 00:10:06,920 --> 00:10:09,600 Speaker 1: recipes on the internet can help you craft higher protein 165 00:10:09,679 --> 00:10:12,360 Speaker 1: cookies with maybe a little bit more fiber that still 166 00:10:12,400 --> 00:10:14,280 Speaker 1: have at least a couple of the textures that you crave. 167 00:10:14,360 --> 00:10:17,560 Speaker 1: UM supplements or substitutions like apple sauce and almond flour 168 00:10:17,720 --> 00:10:22,000 Speaker 1: are pretty great. Yes, yeah, yes, cookie numbers. Yes, we 169 00:10:22,080 --> 00:10:24,800 Speaker 1: have some cookie numbers for you. The chocolate chip cookie 170 00:10:24,840 --> 00:10:28,960 Speaker 1: is America's favorite cookie. Over half the cookies baked at 171 00:10:29,000 --> 00:10:31,880 Speaker 1: homes in this country are some variety of chocolate chip, 172 00:10:32,080 --> 00:10:34,840 Speaker 1: and we eat an annual seven billion of these suckers 173 00:10:34,920 --> 00:10:39,560 Speaker 1: worldwide each year. Mm hmmm. A two thousand two steady 174 00:10:40,080 --> 00:10:42,920 Speaker 1: found that the chocolate chip cookie ranked as one of 175 00:10:42,960 --> 00:10:47,320 Speaker 1: the four most acceptable foods for picky eaters, along with 176 00:10:47,800 --> 00:10:56,079 Speaker 1: Kraft mac and cheese, fried chicken, and French fries. Also, 177 00:10:56,160 --> 00:10:58,679 Speaker 1: that sounds pretty good, that that does. I mean, all 178 00:10:58,720 --> 00:11:01,760 Speaker 1: of those are things that I enjoying. I do too, 179 00:11:01,800 --> 00:11:03,960 Speaker 1: and I think I've enjoyed them in a single meal before. 180 00:11:06,160 --> 00:11:10,600 Speaker 1: Nestley sells about ninety billion chocolate morsels a year. As 181 00:11:10,640 --> 00:11:15,280 Speaker 1: of chocolate chip cookies are the state cookie of Massachusetts. 182 00:11:15,720 --> 00:11:18,160 Speaker 1: This is the result of a proposal of a class 183 00:11:18,200 --> 00:11:24,040 Speaker 1: of third graders. Pennsylvania, meanwhile, has a debate over two 184 00:11:24,040 --> 00:11:27,960 Speaker 1: competing proposals for a state cookie, one the chocolate chip 185 00:11:28,160 --> 00:11:34,240 Speaker 1: and two the Nazareth sugar cookie. Unresolved. Sometimes that's how 186 00:11:34,280 --> 00:11:39,520 Speaker 1: the cookie crumbles on order sound effect or I think 187 00:11:39,520 --> 00:11:41,360 Speaker 1: there might be more c s I because that's from 188 00:11:41,400 --> 00:11:43,000 Speaker 1: what I understand, that's where a lot of those like 189 00:11:44,640 --> 00:11:47,160 Speaker 1: sunglasses is getting pulled off in the night and then 190 00:11:47,520 --> 00:11:53,240 Speaker 1: kind of bad check. I don't know, somebody right, and 191 00:11:53,480 --> 00:11:59,400 Speaker 1: let me know what the proper sound effects should have been. Absolutely, yes, Yes, 192 00:12:01,280 --> 00:12:06,199 Speaker 1: important questions, very important homework that we give you. Um, 193 00:12:07,240 --> 00:12:11,480 Speaker 1: we've alluded to some of the history of this particular cookie, 194 00:12:11,960 --> 00:12:14,040 Speaker 1: but but we've got a lot more history for you. 195 00:12:14,080 --> 00:12:15,959 Speaker 1: But first we've got a quick break for a word 196 00:12:16,000 --> 00:12:27,520 Speaker 1: from our sponsor, and we're back. Thank you sponsored, Yes, 197 00:12:27,640 --> 00:12:31,160 Speaker 1: thank you. Cookie history, which, now that I think about it, 198 00:12:31,240 --> 00:12:38,120 Speaker 1: is like an internet pun cookies. I don't even mean 199 00:12:38,160 --> 00:12:42,720 Speaker 1: to do it. Sometimes you just can't help yourself. I can't, 200 00:12:42,800 --> 00:12:47,760 Speaker 1: I can't. Cookies themselves are pretty old. The first instance 201 00:12:47,760 --> 00:12:50,120 Speaker 1: of a cookie style cake is thought to date back 202 00:12:50,160 --> 00:12:53,120 Speaker 1: to modern day Iran and the seventh century c one 203 00:12:53,160 --> 00:12:57,400 Speaker 1: of the first places where they figured out sugar. Record 204 00:12:57,440 --> 00:13:01,280 Speaker 1: show cookies were a thing in Europe by the fourteenth century. 205 00:13:01,600 --> 00:13:04,480 Speaker 1: Since they were a convenient handheld item, they spread along 206 00:13:04,600 --> 00:13:07,320 Speaker 1: trade routes fairly quickly, although more likely in the form 207 00:13:07,360 --> 00:13:11,360 Speaker 1: of hard tech or biscuits. The sweeter variety was something 208 00:13:11,400 --> 00:13:13,960 Speaker 1: that bakers went through years of training to learn how 209 00:13:14,000 --> 00:13:18,000 Speaker 1: to make in Europe, at least that is until industrialization 210 00:13:18,080 --> 00:13:23,440 Speaker 1: allowed them to commercialize. Industrialization also brought levening agents like 211 00:13:23,480 --> 00:13:26,520 Speaker 1: baking powder and baking soda, which are commonly used in 212 00:13:26,880 --> 00:13:30,800 Speaker 1: cookies to provide a little bit lift in a slight cakiness. Today. 213 00:13:30,840 --> 00:13:35,520 Speaker 1: Absolutely When cookies made it over to the America's with colonists, 214 00:13:35,559 --> 00:13:43,160 Speaker 1: they were often at first called jumbles, cry babies or plunkets. Plunkets. 215 00:13:43,160 --> 00:13:46,640 Speaker 1: I've heard of jumbles, but plunkets is great, it is right, 216 00:13:47,920 --> 00:13:50,280 Speaker 1: And I was reading the history of the cookie and 217 00:13:50,400 --> 00:13:53,520 Speaker 1: now very much want to do an animal cracker episode 218 00:13:53,080 --> 00:13:58,920 Speaker 1: as yes, fortune cookie episode, oh yeah, but not today 219 00:13:59,160 --> 00:14:03,800 Speaker 1: we must continue ahead, one cookie at a time. Yes, 220 00:14:04,160 --> 00:14:10,959 Speaker 1: for cookies like death, not today, absolutely, Okay. The story 221 00:14:11,040 --> 00:14:14,120 Speaker 1: of the chocolate chip cookie is a lot more clear 222 00:14:14,400 --> 00:14:20,200 Speaker 1: cut ish well then we're used to anyway, which there 223 00:14:20,200 --> 00:14:23,920 Speaker 1: are still a few stories. But I mean right, we've 224 00:14:23,960 --> 00:14:26,640 Speaker 1: got the basics. We gotta take it. I'll take what 225 00:14:26,680 --> 00:14:30,320 Speaker 1: we can get. When it comes to simplicity, traces back 226 00:14:30,360 --> 00:14:32,880 Speaker 1: to one Ruth Wakefield, who was in charge of a 227 00:14:32,880 --> 00:14:36,920 Speaker 1: restaurant in Whitman, Massachusetts, called toll House from nineteen thirty 228 00:14:37,160 --> 00:14:44,120 Speaker 1: to nine sixty seven. Yes, that allows kind of. Sometime 229 00:14:44,200 --> 00:14:47,400 Speaker 1: in the nineteen thirties, towards the end, they debuted the 230 00:14:47,440 --> 00:14:50,600 Speaker 1: toll House Chocolate crunch cookie. The recipe for it was 231 00:14:50,640 --> 00:14:55,640 Speaker 1: first printed in Whitefields Tried and True cookbook. Originally, this 232 00:14:55,680 --> 00:14:59,240 Speaker 1: cookie was meant primarily to go with ice cream, and 233 00:14:59,320 --> 00:15:02,600 Speaker 1: asked for that impetus behind the cookie. This is where 234 00:15:02,640 --> 00:15:04,960 Speaker 1: we get a couple of different versions of that story. 235 00:15:05,200 --> 00:15:07,640 Speaker 1: A popular one goes that Wakefield ran out of nuts 236 00:15:07,720 --> 00:15:09,720 Speaker 1: for the cookie that usually went with the ice cream, 237 00:15:09,840 --> 00:15:12,640 Speaker 1: the butter drop do so she chopped some chocolate off 238 00:15:12,640 --> 00:15:15,400 Speaker 1: a nestly bitter sweet or semi sweet, depending on your 239 00:15:15,440 --> 00:15:19,400 Speaker 1: source chocolate bar very brief butter sweet versus semi sweet 240 00:15:19,400 --> 00:15:22,320 Speaker 1: aside Yeah, um, I'm pretty sure that these terms are 241 00:15:22,320 --> 00:15:25,480 Speaker 1: not regulated in the United States. In Europe, semisweet chocolate 242 00:15:25,560 --> 00:15:29,720 Speaker 1: has more sugar, whereas bitter sweet chocolate has more cow. Um, 243 00:15:29,760 --> 00:15:34,320 Speaker 1: but the two chocolates are used pretty interchangeably in casual baking. Um. 244 00:15:34,360 --> 00:15:39,680 Speaker 1: Both contain at least cow generally more like and traditionally 245 00:15:39,720 --> 00:15:41,880 Speaker 1: they do not contain milk, and rather rely on cocoa 246 00:15:41,880 --> 00:15:44,720 Speaker 1: butter for their meltiness, though these days brands like Nestle's 247 00:15:44,760 --> 00:15:47,720 Speaker 1: toll House do contain some milk fat I suspect because 248 00:15:47,720 --> 00:15:53,120 Speaker 1: it's cheaper then the cow. Yeah, coca butter. But right, 249 00:15:54,000 --> 00:15:55,800 Speaker 1: I feel like we talked about this, you know, all 250 00:15:55,840 --> 00:15:58,240 Speaker 1: of our past episodes blend together, they do. I feel 251 00:15:58,240 --> 00:16:02,280 Speaker 1: like we touched on this in one of them. It 252 00:16:02,360 --> 00:16:06,040 Speaker 1: seems likely. It does seem very likely, because I remember 253 00:16:06,080 --> 00:16:10,360 Speaker 1: feeling like confusion around the terms simmy sweet and anyway anyway, 254 00:16:10,640 --> 00:16:15,840 Speaker 1: sure someone remember thinking remind us we could just search 255 00:16:15,880 --> 00:16:21,320 Speaker 1: our Google drive. That's I mean, also true. True. Another 256 00:16:21,400 --> 00:16:24,520 Speaker 1: version of this whole story is the same, but replaced 257 00:16:24,560 --> 00:16:28,760 Speaker 1: the absent nuts with Baker's chocolate, and in some versions 258 00:16:28,800 --> 00:16:32,400 Speaker 1: the chocolate was given to Ruth wake Field by Andrew 259 00:16:32,440 --> 00:16:36,640 Speaker 1: Nesley himself. Um. Yet another even more or less likely 260 00:16:36,960 --> 00:16:40,680 Speaker 1: version is that an industrial mixer in toll House's kitchen 261 00:16:40,760 --> 00:16:43,840 Speaker 1: knocked over some chocolate from a shelf above it, sending 262 00:16:43,880 --> 00:16:46,760 Speaker 1: it tumbling into the cookie dough it was mixing. The 263 00:16:46,880 --> 00:16:50,840 Speaker 1: name chocolate crunch cookie was because the chocolate didn't entirely 264 00:16:50,920 --> 00:16:56,040 Speaker 1: melt when they made the cookies. However, Caroline Wyman, author 265 00:16:56,080 --> 00:16:59,160 Speaker 1: of the Great American Chocolate Chip Cookie Book, says all 266 00:16:59,200 --> 00:17:03,640 Speaker 1: of these stories aren't unlikely. In her mind. She doubts Wakefield, 267 00:17:03,640 --> 00:17:07,000 Speaker 1: who was known for her perfectionism and her desserts, would 268 00:17:07,000 --> 00:17:10,600 Speaker 1: have run out of key ingredients like baker's chocolate or nuts. 269 00:17:10,680 --> 00:17:15,200 Speaker 1: That just wouldn't have happened. Um born Ruth Graves in ur. 270 00:17:15,320 --> 00:17:19,000 Speaker 1: She graduated from Fromingham State Normal School Department of Household Arts, 271 00:17:19,080 --> 00:17:21,960 Speaker 1: and went around speaking about food and worked as a dietitian. 272 00:17:22,320 --> 00:17:24,800 Speaker 1: She purchased a cape Cod style in with her husband 273 00:17:24,800 --> 00:17:27,760 Speaker 1: in nineteen thirty. It had been around for centuries, originally 274 00:17:27,800 --> 00:17:30,520 Speaker 1: a place for people on horse or in horse drawn 275 00:17:30,560 --> 00:17:33,880 Speaker 1: carriages to stop payotroll have a meal to Day the Night, 276 00:17:34,600 --> 00:17:39,080 Speaker 1: Wyman thinks instead that shocker Wakefield developed the chocolate chip 277 00:17:39,080 --> 00:17:43,800 Speaker 1: cookie purpose on purpose? Why would anyone ever do with 278 00:17:43,840 --> 00:17:47,320 Speaker 1: such a thing. She probably didn't know it was going 279 00:17:47,359 --> 00:17:51,399 Speaker 1: to be the cookie um. In fact, some some records 280 00:17:51,480 --> 00:17:53,600 Speaker 1: suggest that she didn't really want to be known specifically 281 00:17:53,640 --> 00:17:55,639 Speaker 1: for it at all, because she had other desserts that 282 00:17:55,680 --> 00:17:58,159 Speaker 1: she was proud of, like the Boston Cream Pie, but 283 00:17:58,280 --> 00:18:01,000 Speaker 1: com logs Indian pudding. She was also well known for 284 00:18:01,040 --> 00:18:05,879 Speaker 1: her two dollar lobster dinners. She didn't want to be typecasts. Sure, essentially, 285 00:18:06,119 --> 00:18:09,040 Speaker 1: I mean if I if I had basically invented both 286 00:18:09,080 --> 00:18:11,040 Speaker 1: the chocolate chip cookie and the Boston Cream Pie, I 287 00:18:11,080 --> 00:18:15,320 Speaker 1: would be I would be like, don't pigeonhole me? How 288 00:18:15,400 --> 00:18:22,159 Speaker 1: dare you look at this pie? But nonetheless, very quickly 289 00:18:22,160 --> 00:18:24,560 Speaker 1: of the cookie gained popularity, even going on to be 290 00:18:24,560 --> 00:18:27,520 Speaker 1: featured on the radio program Famous Foods from Famous Eating 291 00:18:27,520 --> 00:18:32,240 Speaker 1: Places hosted by Marjorie Hosted better known as Betty Crocker. 292 00:18:33,280 --> 00:18:35,640 Speaker 1: One of them anyway, aren't there several? There are several 293 00:18:37,720 --> 00:18:41,879 Speaker 1: again two dunt un dunes in one episode that is 294 00:18:41,880 --> 00:18:45,720 Speaker 1: a future Future talk um. This popularity was in part 295 00:18:45,800 --> 00:18:47,800 Speaker 1: thanks to timing the US was coming out of the 296 00:18:47,800 --> 00:18:51,200 Speaker 1: Great Depression, and here was this convenient, sweet something people 297 00:18:51,240 --> 00:18:55,479 Speaker 1: had largely been doing without. For example of how quickly 298 00:18:55,560 --> 00:19:00,880 Speaker 1: this recipe skyrocketed to fame, a year later, Wakefeld gave 299 00:19:00,960 --> 00:19:03,439 Speaker 1: Nestlie the rights to both the cookie recipe and to 300 00:19:03,520 --> 00:19:06,080 Speaker 1: the toll House name. And how much did she get? 301 00:19:07,280 --> 00:19:10,399 Speaker 1: One dollar? One dollar, one dollar, And according to her, 302 00:19:10,520 --> 00:19:13,840 Speaker 1: she never even got that. No. She did, however, get 303 00:19:13,920 --> 00:19:16,560 Speaker 1: free chuckolate for life, mostly as apply for anything that 304 00:19:16,600 --> 00:19:19,960 Speaker 1: she baked, and the company paid her for some consulting 305 00:19:20,000 --> 00:19:22,720 Speaker 1: work that she did. This, of course, became known as 306 00:19:22,720 --> 00:19:26,359 Speaker 1: the Nestlee toll House recipe, which, again, depending on what 307 00:19:26,400 --> 00:19:29,399 Speaker 1: you read, may or not be the same recipe that 308 00:19:29,520 --> 00:19:35,159 Speaker 1: she actually used. Wakefield sold the restaurant in nineteen sixty 309 00:19:35,200 --> 00:19:38,520 Speaker 1: seven and died in nineteen seventy seven. The restaurant burned 310 00:19:38,680 --> 00:19:41,239 Speaker 1: down on New Year's Even. And for the last thing 311 00:19:41,240 --> 00:19:43,159 Speaker 1: I read said, there's a Wendy's there now, but as 312 00:19:43,200 --> 00:19:46,000 Speaker 1: a small museum dedicated to toll House on part of 313 00:19:46,040 --> 00:19:50,240 Speaker 1: its property. Or maybe it's condos. I'm not sure. Okay, 314 00:19:50,280 --> 00:19:53,200 Speaker 1: all right, Yes, One thing I read said that when 315 00:19:53,200 --> 00:19:55,760 Speaker 1: Wakefield sold it in nineteen sixty seven, the new owners 316 00:19:55,760 --> 00:20:00,720 Speaker 1: tried to flip it into a nightclub okay m but 317 00:20:01,040 --> 00:20:05,000 Speaker 1: it was sold again in nineteen seventy these owners converted 318 00:20:05,040 --> 00:20:10,359 Speaker 1: it back interesting. Nestley wanted to make it easy for 319 00:20:10,400 --> 00:20:13,760 Speaker 1: people at home to use their chocolate to make Waitfields recipe, 320 00:20:13,960 --> 00:20:16,240 Speaker 1: which they printed on the back of their chocolate bars. 321 00:20:16,600 --> 00:20:18,800 Speaker 1: At first these bars were scored and even came with 322 00:20:18,840 --> 00:20:21,760 Speaker 1: a chopper, but this was an ideal, so Nestley got 323 00:20:21,800 --> 00:20:24,720 Speaker 1: the idea for the morsels are chips, as we in 324 00:20:24,720 --> 00:20:27,600 Speaker 1: the general population more often call them that we know 325 00:20:27,680 --> 00:20:32,800 Speaker 1: today in one sixty morsels per bar to be exact wow, 326 00:20:34,760 --> 00:20:38,160 Speaker 1: brief chip aside and not of the French fryer potato 327 00:20:38,280 --> 00:20:43,440 Speaker 1: other potato, not at all so much. Nestley always uses 328 00:20:43,480 --> 00:20:46,639 Speaker 1: the morsels on their packaging, but we call them chocolate 329 00:20:46,680 --> 00:20:50,240 Speaker 1: chip cookies. The word chip first popped up in reference 330 00:20:50,280 --> 00:20:53,640 Speaker 1: to the shape of an eighteenth century tea biscuit, so 331 00:20:53,800 --> 00:20:56,960 Speaker 1: not the same. Then in two we have the first 332 00:20:57,000 --> 00:21:00,720 Speaker 1: records of chip referring to candy, but still not the same. 333 00:21:01,040 --> 00:21:05,280 Speaker 1: And in seven court case involving Troubridge chocolate chips and 334 00:21:05,400 --> 00:21:09,160 Speaker 1: their trademark came with this description of chips, thin oblong 335 00:21:09,200 --> 00:21:12,960 Speaker 1: pieces of molasses candy coated with chocolate. That was still 336 00:21:12,960 --> 00:21:15,680 Speaker 1: the case when Wakefield came up with the chocolate crunch cookie, 337 00:21:15,960 --> 00:21:18,760 Speaker 1: toll House referred to them as toll House cookies. It 338 00:21:18,760 --> 00:21:21,000 Speaker 1: wasn't until the nineteen forties, after the invention of the 339 00:21:21,040 --> 00:21:25,320 Speaker 1: chocolate morsel, that newspaper articles started calling these cookies chocolate chip. 340 00:21:25,760 --> 00:21:29,439 Speaker 1: By one it was accepted as the proper name for 341 00:21:29,520 --> 00:21:33,280 Speaker 1: this type of cookie. Other brands outside of Nestley called 342 00:21:33,280 --> 00:21:37,879 Speaker 1: morsels chips. Yeah, never really noticed that, but yep, I 343 00:21:37,920 --> 00:21:40,240 Speaker 1: guess that is true. I was always charmed by yeah, 344 00:21:40,320 --> 00:21:47,560 Speaker 1: just just morsels, like sure, chocolate morsels. But wait, there's more. Maybe. 345 00:21:47,800 --> 00:21:51,360 Speaker 1: In eight seven article from Chicago's inter Ocean red chocolate 346 00:21:51,400 --> 00:21:54,800 Speaker 1: chips are always popular among the obituaries of eastern watering places, 347 00:21:55,080 --> 00:21:58,200 Speaker 1: and for economy and deliciousness, there's nothing in the sacred 348 00:21:58,320 --> 00:22:02,199 Speaker 1: trade to compare with them. M hmmm. A patent for 349 00:22:02,280 --> 00:22:05,159 Speaker 1: the mass production of chocolate chips, among other things, was 350 00:22:05,240 --> 00:22:08,639 Speaker 1: filed in Massachusetts by Walter S. Walker. They seem to 351 00:22:08,640 --> 00:22:11,119 Speaker 1: have been pretty close to what we have today, and 352 00:22:11,160 --> 00:22:15,640 Speaker 1: Americans were putting them in cookies called jumboles pre mass 353 00:22:15,640 --> 00:22:20,160 Speaker 1: production in eighteen seventies. These recipes typically called for graded chocolate, 354 00:22:20,200 --> 00:22:23,639 Speaker 1: but with grading being time consuming in all, historians speculate 355 00:22:23,680 --> 00:22:26,520 Speaker 1: a lot of folks probably just chopped up some chocolate. 356 00:22:27,040 --> 00:22:30,800 Speaker 1: By the nineteen twenties, Americans could purchase chocolate chip cookies. 357 00:22:30,840 --> 00:22:33,160 Speaker 1: That is to say, people were probably making a thing 358 00:22:33,400 --> 00:22:37,200 Speaker 1: similar to the Wakefield toll House cookie prior to the 359 00:22:37,280 --> 00:22:43,359 Speaker 1: invention as per usual. Yeah, anyway, but origin stories are great. 360 00:22:44,040 --> 00:22:46,760 Speaker 1: We love them. When people get famous, we'd like to 361 00:22:46,800 --> 00:22:49,280 Speaker 1: hear about it. Yes, I want to know why. I 362 00:22:49,800 --> 00:22:53,280 Speaker 1: want to know why. People often sent these cookies and 363 00:22:53,320 --> 00:22:55,880 Speaker 1: care packages to soldiers over seas, too, and this helped 364 00:22:55,920 --> 00:23:00,000 Speaker 1: elevate the chocolate chip cookies profile even more. All chocolate 365 00:23:00,000 --> 00:23:02,560 Speaker 1: is being rationed. During the war, one nestly ad encouraged 366 00:23:02,560 --> 00:23:05,639 Speaker 1: women to use their small supply for quote the soldier 367 00:23:05,680 --> 00:23:08,000 Speaker 1: boy of yours, And there's a picture of an American 368 00:23:08,040 --> 00:23:11,920 Speaker 1: soldier captioned with his one weakness toll House cookies from 369 00:23:11,960 --> 00:23:15,879 Speaker 1: home alone. The toll House Gift Shop sent thousands of 370 00:23:15,880 --> 00:23:21,880 Speaker 1: cookies abroad along comes further industrialization. By the nineteen fifties, 371 00:23:21,920 --> 00:23:25,080 Speaker 1: American consumers could find frozen chocolate chip cookie dough from 372 00:23:25,080 --> 00:23:28,879 Speaker 1: both Nestlelye and Pillsbury in their grocery stores. In nineteen 373 00:23:28,920 --> 00:23:33,639 Speaker 1: sixty three, Nibisco's prepackaged chocolate chip cookies chips Ahoy, debuted 374 00:23:33,960 --> 00:23:36,760 Speaker 1: as the baby boomers age, they craved the cookies of 375 00:23:36,840 --> 00:23:40,680 Speaker 1: their past, and in the seventies, cookie purveyors Mrs Fields, 376 00:23:40,880 --> 00:23:44,920 Speaker 1: Famous Amos, and David's Cookies all got their start. Each 377 00:23:44,960 --> 00:23:48,480 Speaker 1: of these enjoyed successes in the following decade and inspired 378 00:23:48,560 --> 00:23:54,240 Speaker 1: even more cookie places to open. By American America had 379 00:23:54,440 --> 00:23:58,560 Speaker 1: twelve hundred cookie stands. We can assume most of those 380 00:23:58,560 --> 00:24:02,000 Speaker 1: cookie stands offered a chip cookie. I would say so, 381 00:24:02,240 --> 00:24:06,000 Speaker 1: I would, Yes, it brought back memories for me when 382 00:24:06,000 --> 00:24:08,159 Speaker 1: I was a kid. I used to slice off a 383 00:24:08,440 --> 00:24:12,840 Speaker 1: hefty piece, hefty of those pills very chocolate chip cookie 384 00:24:12,880 --> 00:24:20,880 Speaker 1: logs every night, every night, So unhealthy, so delicious. Oh yeah, 385 00:24:20,960 --> 00:24:24,040 Speaker 1: there's something about just raw chocolate chip cookie dough. Yeah. 386 00:24:24,160 --> 00:24:28,040 Speaker 1: And you know you hear about the salmonella and all that. 387 00:24:28,720 --> 00:24:33,000 Speaker 1: Even his kid, I was like, whatever deliciousness outweighs potential. 388 00:24:34,440 --> 00:24:37,120 Speaker 1: The risk of actually getting salmonella is very very very 389 00:24:37,119 --> 00:24:40,320 Speaker 1: small unless you are immuno compromised. I would hazard to 390 00:24:40,320 --> 00:24:42,760 Speaker 1: say that you're going to be okay, right, also talked 391 00:24:42,800 --> 00:24:44,960 Speaker 1: about that in the past episode. Right, we have definitely 392 00:24:45,000 --> 00:24:47,760 Speaker 1: have um also these days. Yeah, they make them without 393 00:24:48,560 --> 00:24:50,720 Speaker 1: They pasteurized the eggs before they put them in because 394 00:24:50,720 --> 00:24:52,520 Speaker 1: they know that people are just gonna take a spoon 395 00:24:52,600 --> 00:24:56,800 Speaker 1: to that tube just eat it. Yes, yeah. Um. In 396 00:24:56,880 --> 00:25:00,159 Speaker 1: nineteen sixty nine, Jim Henson debut a blue Monster on 397 00:25:00,240 --> 00:25:04,520 Speaker 1: Sesame Street who was a voracious eater by the second season, UM, 398 00:25:04,680 --> 00:25:08,399 Speaker 1: which I think began airing in seventy one something like that. Um, 399 00:25:08,720 --> 00:25:11,960 Speaker 1: the monster had a name, Cookie Monster and a favorite food, 400 00:25:12,200 --> 00:25:16,280 Speaker 1: chocolate chip cookies, although for for puppet purposes, they do 401 00:25:16,320 --> 00:25:18,720 Speaker 1: not use real chocolate chip cookies when they're when they're 402 00:25:18,720 --> 00:25:22,840 Speaker 1: feeding him, they use they use rice cracker cookies that 403 00:25:22,960 --> 00:25:24,720 Speaker 1: they are made to look like chocolate chip cookies because 404 00:25:24,720 --> 00:25:27,399 Speaker 1: all the grease and oil and uh in regular cookies 405 00:25:27,440 --> 00:25:31,200 Speaker 1: would would hurt the puppet. Sure. Yeah, I believe Frank 406 00:25:31,240 --> 00:25:34,239 Speaker 1: Oz was the original performer on there. And according to 407 00:25:34,280 --> 00:25:38,680 Speaker 1: the Smithsonian Institute, which has the first Cookie Monster puppet 408 00:25:38,680 --> 00:25:40,400 Speaker 1: not always on display, but they've just you know, got 409 00:25:40,400 --> 00:25:43,320 Speaker 1: it in a back room somewhere at the very least. Uh. Yeah, 410 00:25:43,320 --> 00:25:46,879 Speaker 1: that the you can feed cookie monster because his mouth 411 00:25:46,960 --> 00:25:50,600 Speaker 1: has this tube that goes down the actor's arm, like 412 00:25:50,600 --> 00:25:53,879 Speaker 1: like attached to the sleeve. So yeah, that's how it works. 413 00:25:54,040 --> 00:25:59,199 Speaker 1: So cool. Do you remember those cabbage fasht dolls like 414 00:25:59,240 --> 00:26:07,840 Speaker 1: eating here? I had one of the hurt. It was 415 00:26:07,920 --> 00:26:09,680 Speaker 1: kind of scary. You wake up and you hear this, 416 00:26:09,800 --> 00:26:14,879 Speaker 1: like girl and his dollar is getting closer and closer here, 417 00:26:16,600 --> 00:26:21,800 Speaker 1: Cookie monsters a little less frightening. Yeah, cookie monsters relatively friendly. Yeah, 418 00:26:21,960 --> 00:26:24,600 Speaker 1: I pardon me, I like backed away from them Mike 419 00:26:24,800 --> 00:26:28,360 Speaker 1: during that telling of that story, um, and then remembered 420 00:26:28,359 --> 00:26:31,000 Speaker 1: that I'm on air, so I should probably approach the microphone. 421 00:26:31,840 --> 00:26:35,920 Speaker 1: Uh yeah, that's creepy as heck. Let's talk about famous 422 00:26:35,960 --> 00:26:43,720 Speaker 1: amous Yes, yes, let's do. The guy behind this, Wally Amos, 423 00:26:43,760 --> 00:26:46,159 Speaker 1: was a talent agent and after one of his biggest 424 00:26:46,200 --> 00:26:49,920 Speaker 1: clients ditched him um, and another of his clients broke 425 00:26:49,960 --> 00:26:52,920 Speaker 1: his leg right before filming was about to start, Amos decided, 426 00:26:53,359 --> 00:26:58,160 Speaker 1: you know what, it's time for a cookie stand. There's 427 00:26:58,160 --> 00:27:01,200 Speaker 1: always money in the cookie stand, that's what they say, 428 00:27:01,280 --> 00:27:04,959 Speaker 1: and in he set one up on Sunset Boulevard, in 429 00:27:05,040 --> 00:27:11,120 Speaker 1: part funded by Marvin Gay, someone who worked with Amos, 430 00:27:11,200 --> 00:27:14,400 Speaker 1: unable to find the story behind the chocolate chip cookie, 431 00:27:15,440 --> 00:27:20,440 Speaker 1: made one up quote in a tiny farmhouse kitchen and Lowell, Massachusetts, 432 00:27:20,480 --> 00:27:23,080 Speaker 1: on what became known as brown Tuesday. That's been the 433 00:27:23,960 --> 00:27:27,320 Speaker 1: talking about tip cookie, and that was printed on the 434 00:27:27,359 --> 00:27:33,720 Speaker 1: store's back. Amos began saying, have a very brown day. 435 00:27:34,040 --> 00:27:36,359 Speaker 1: And also he had to go to look which was 436 00:27:36,480 --> 00:27:40,320 Speaker 1: a panama hat and an embroidered shirt. And I say 437 00:27:40,320 --> 00:27:44,480 Speaker 1: this because I am very tickled by it. But also 438 00:27:44,600 --> 00:27:48,720 Speaker 1: and I didn't delve into this, but I read, potentially 439 00:27:50,119 --> 00:27:55,200 Speaker 1: cookie comes from famous Amos because he was a cookie 440 00:27:55,200 --> 00:27:59,439 Speaker 1: cookie guys. Okay, he made it to the cover of 441 00:27:59,520 --> 00:28:03,520 Speaker 1: Time magazine, even though ownership shuffled of the company four 442 00:28:03,560 --> 00:28:08,280 Speaker 1: times between nine and nine, and he grew so upset 443 00:28:08,760 --> 00:28:11,400 Speaker 1: with the quality of the cookies. Reminded me very much 444 00:28:11,440 --> 00:28:14,359 Speaker 1: of Colonel Sanders and KFC like like Later, after the 445 00:28:15,200 --> 00:28:18,879 Speaker 1: realization of the famous famous Cookie share exactly, he moved 446 00:28:18,920 --> 00:28:22,879 Speaker 1: on to muffins, but eventually he was on an episode 447 00:28:22,880 --> 00:28:25,760 Speaker 1: of Shark Tank where he pitched a company he dubbed 448 00:28:25,840 --> 00:28:29,520 Speaker 1: the Cookie Cahuna. Did not work out, but it's to 449 00:28:29,560 --> 00:28:32,080 Speaker 1: me that demonstrates he never completely let go of his 450 00:28:32,200 --> 00:28:35,000 Speaker 1: love of cookies. Right, Oh, that's good, that's good. Don't 451 00:28:35,040 --> 00:28:38,960 Speaker 1: let the bastards grinding down man to the love of cookies. 452 00:28:40,880 --> 00:28:45,200 Speaker 1: In August three, Nestly lost the exclusive trademark of toll House, 453 00:28:45,280 --> 00:28:47,840 Speaker 1: maying it can legally be used as a descriptor for 454 00:28:47,920 --> 00:28:51,440 Speaker 1: a cookie. Yeah, and this is when we start seeing 455 00:28:51,480 --> 00:28:54,760 Speaker 1: all kinds of chocolate chip cookie riffs, the chip which 456 00:28:55,440 --> 00:29:00,360 Speaker 1: the pooky, Yes, just a pie in case of chocolate 457 00:29:00,440 --> 00:29:01,960 Speaker 1: chip cookie dough. I didn't know that's what it was. 458 00:29:03,040 --> 00:29:07,080 Speaker 1: I thought, like a puzuki, which is the cookie that's 459 00:29:07,120 --> 00:29:10,280 Speaker 1: you making to skillet a cast iron skill. I didn't 460 00:29:10,280 --> 00:29:14,040 Speaker 1: know there was a different differentiation between pouki and puzzuki. 461 00:29:14,840 --> 00:29:20,800 Speaker 1: Silly me or thinking, jeez, get your brain in it. 462 00:29:21,800 --> 00:29:24,080 Speaker 1: I don't know what I'm doing on this podcast. I 463 00:29:24,200 --> 00:29:28,520 Speaker 1: clearly I'm not qualified. Um, the cookie dough bite, which 464 00:29:28,560 --> 00:29:31,800 Speaker 1: I believe is a super producer Dylan's favorite candy. We 465 00:29:31,880 --> 00:29:35,560 Speaker 1: discussed in depth theater candy once. I think that's what 466 00:29:35,640 --> 00:29:38,080 Speaker 1: he said. Yeah, I believe, I believe you're correct. And 467 00:29:38,120 --> 00:29:41,760 Speaker 1: then and and Jerry's came out with the chocolate chip 468 00:29:41,840 --> 00:29:46,080 Speaker 1: cookie do ice cream in nine this was a big deal. 469 00:29:46,520 --> 00:29:50,640 Speaker 1: Oh yes, apparently a consumer wrote this idea and put 470 00:29:50,680 --> 00:29:56,560 Speaker 1: it anonymously in the suggestion jar genius, whoever you are. Um. 471 00:29:56,600 --> 00:29:59,920 Speaker 1: It was huge enough so that in order to meet 472 00:30:00,000 --> 00:30:03,800 Speaker 1: a manned the company spent the next five years finding 473 00:30:03,800 --> 00:30:06,560 Speaker 1: ways to mechanize what at first was a very handmade 474 00:30:06,600 --> 00:30:09,120 Speaker 1: process of mixing in the frozen cookie dough with the 475 00:30:09,160 --> 00:30:14,200 Speaker 1: ice cream. It was their best selling product by dethroning 476 00:30:14,280 --> 00:30:17,680 Speaker 1: heath Bark Crunch, which is my mom's favorite, and it's 477 00:30:17,720 --> 00:30:22,520 Speaker 1: still one of their most popular products. Mm hmm. And 478 00:30:23,080 --> 00:30:26,240 Speaker 1: I I would hazard to guess that that kicked off 479 00:30:26,320 --> 00:30:31,200 Speaker 1: the cookie dough craze. Yeah, yeah, which right, we didn't 480 00:30:31,200 --> 00:30:34,480 Speaker 1: even talk about all the places now where you can 481 00:30:34,520 --> 00:30:39,480 Speaker 1: buy Oh yeah, there's one. There's one downstairs. There's very 482 00:30:39,880 --> 00:30:43,280 Speaker 1: very palsy building that we work in. Yes, I once 483 00:30:43,360 --> 00:30:47,560 Speaker 1: made the mistake of there was this really popular restaurant 484 00:30:47,600 --> 00:30:49,080 Speaker 1: in New York. And I'm sure people in New York 485 00:30:49,080 --> 00:30:51,560 Speaker 1: are growing because they already know what I'm talking about. UM, 486 00:30:51,560 --> 00:30:53,600 Speaker 1: And I don't remember what it was called, but I 487 00:30:53,800 --> 00:30:56,360 Speaker 1: like heard about it. And this was kind of early 488 00:30:56,400 --> 00:30:58,840 Speaker 1: in the you know, you can go buy chocolate chip 489 00:30:58,880 --> 00:31:02,040 Speaker 1: like you would ice cream at chip cookie dough um 490 00:31:02,240 --> 00:31:05,400 Speaker 1: phase phase trend. It was very early. It was like 491 00:31:05,440 --> 00:31:08,520 Speaker 1: one of the first and I was like, I gotta 492 00:31:08,560 --> 00:31:11,480 Speaker 1: go check it out, and I very you know, walk 493 00:31:11,560 --> 00:31:14,560 Speaker 1: up to the door and somebody was like um and 494 00:31:14,640 --> 00:31:19,800 Speaker 1: just pointed aline went around block block block, and I 495 00:31:19,840 --> 00:31:23,320 Speaker 1: was like, nope, all right, I gave it the old 496 00:31:23,480 --> 00:31:27,880 Speaker 1: college dry and uh no, it didn't work out. That's 497 00:31:27,920 --> 00:31:29,680 Speaker 1: that's okay, that's okay. You have to you have to 498 00:31:29,760 --> 00:31:32,000 Speaker 1: choose how to use your time. Yeah, if I had 499 00:31:32,360 --> 00:31:36,120 Speaker 1: got a plan, your weights, you do, you do, and 500 00:31:36,160 --> 00:31:37,760 Speaker 1: I have I have a I have a chocolate chip 501 00:31:37,760 --> 00:31:41,200 Speaker 1: cookie legal battle for you. I love all legal battle. 502 00:31:42,160 --> 00:31:45,560 Speaker 1: So in the late nineteen eighties, Duncan Hines sued Keebler, 503 00:31:45,640 --> 00:31:49,080 Speaker 1: Friedel and Nibisco for patent infringement on their chocolate chip 504 00:31:49,120 --> 00:31:53,760 Speaker 1: cookie process. They Duncan Hines had patented the idea of 505 00:31:54,040 --> 00:31:56,960 Speaker 1: achieving this cookie that's crisp on the outside and chewy 506 00:31:57,040 --> 00:32:01,360 Speaker 1: on the inside by actually using two different does. The 507 00:32:01,440 --> 00:32:05,080 Speaker 1: outer dough uses complex sugars that are happy to crystallize 508 00:32:05,080 --> 00:32:07,080 Speaker 1: and therefore help it crisp up, and the inner do 509 00:32:07,280 --> 00:32:10,640 Speaker 1: uses simple sugars there crystallization resistant that help it stay 510 00:32:10,840 --> 00:32:14,720 Speaker 1: moist and chewy. In there, um and in they won 511 00:32:15,520 --> 00:32:18,160 Speaker 1: to the tune of an hundred and twenty five million 512 00:32:18,360 --> 00:32:21,400 Speaker 1: dollar settlement, which at the time was the largest settlement 513 00:32:21,520 --> 00:32:25,040 Speaker 1: ever for a patent lawsuit. Don't us around with cookies. 514 00:32:25,080 --> 00:32:28,920 Speaker 1: Don't us around cookies. They're very serious. They are a 515 00:32:28,920 --> 00:32:32,880 Speaker 1: serious business. On New Year's Eve, the town of Women 516 00:32:33,080 --> 00:32:36,360 Speaker 1: dropped a giant dollius cookie. Like instead of the ball 517 00:32:36,400 --> 00:32:38,959 Speaker 1: and time square, the peach, we have here a giant 518 00:32:39,120 --> 00:32:43,480 Speaker 1: fake that's good. Well, that's good. Yeah, yeah, I mean 519 00:32:43,520 --> 00:32:45,600 Speaker 1: I would have enjoyed having a piece of a giant cookie, 520 00:32:45,720 --> 00:32:50,360 Speaker 1: for sure. It seems structurally unsound. Yeah, you're right, you're right, 521 00:32:51,600 --> 00:32:56,360 Speaker 1: speaking of structure, we do have some science for you. 522 00:32:56,400 --> 00:32:59,600 Speaker 1: It's but first we've got one more quick break for 523 00:32:59,640 --> 00:33:11,080 Speaker 1: a word more sponsor and we're back. Thank you, sponsor, Yes, 524 00:33:11,160 --> 00:33:15,280 Speaker 1: thank you, And we're back with cookie science. Some of 525 00:33:15,280 --> 00:33:19,960 Speaker 1: my very favorite science. Oh absolutely. Uh so, as as 526 00:33:20,000 --> 00:33:23,400 Speaker 1: Annie said that she does with her recipe from Jack 527 00:33:23,440 --> 00:33:26,440 Speaker 1: Torres at the top um, one of the very best 528 00:33:26,480 --> 00:33:28,880 Speaker 1: things that you can do for the flavor and texture 529 00:33:28,920 --> 00:33:31,640 Speaker 1: of your chocolate chip cookies is to let the dough 530 00:33:31,720 --> 00:33:36,440 Speaker 1: rest at least overnight and ideally for twenty four to 531 00:33:36,600 --> 00:33:39,880 Speaker 1: thirty six hours. I've never heard of that seventy two thing. 532 00:33:39,960 --> 00:33:43,080 Speaker 1: That's that's a lot. Yeah, you can't just low key, 533 00:33:43,160 --> 00:33:45,920 Speaker 1: oh I want to make these cookies. You've got a plan, Yes, 534 00:33:46,000 --> 00:33:47,520 Speaker 1: you have to have. You have to do this with purpose, 535 00:33:47,680 --> 00:33:50,680 Speaker 1: and don't just let it rest on the countertop. You monsters, 536 00:33:50,760 --> 00:33:54,600 Speaker 1: you cookie monsters. You put put the put the dough 537 00:33:54,600 --> 00:33:58,760 Speaker 1: in the fridge, um, and the result will be a 538 00:33:58,960 --> 00:34:02,640 Speaker 1: cookie with a richer, more caramely kind of flavor and 539 00:34:02,840 --> 00:34:06,680 Speaker 1: a firmer and or less crumbly texture. Um. You can 540 00:34:06,680 --> 00:34:08,239 Speaker 1: also freeze cookie dough by the way for like a 541 00:34:08,239 --> 00:34:10,799 Speaker 1: month or two, and then just just just chunk out 542 00:34:10,840 --> 00:34:15,880 Speaker 1: portions when you want to have a fresh cookie whenever, 543 00:34:16,800 --> 00:34:18,640 Speaker 1: not wherever. You basically have to be at home for 544 00:34:18,680 --> 00:34:23,400 Speaker 1: that tour. Uh. Yeah. But what's going on here science 545 00:34:23,400 --> 00:34:26,280 Speaker 1: wise is that when you let the dough rest, you're 546 00:34:26,120 --> 00:34:30,880 Speaker 1: you're letting the flower completely moisturize, which will let it 547 00:34:30,920 --> 00:34:33,919 Speaker 1: form a little bit extra gluten. That's that's the firmer uh, 548 00:34:34,000 --> 00:34:37,000 Speaker 1: slightly chewier texture. But it won't get too chewy because 549 00:34:37,520 --> 00:34:40,920 Speaker 1: the other thing that's going on is that the contact 550 00:34:40,920 --> 00:34:43,040 Speaker 1: with moisture is going to let some of the proteins 551 00:34:43,040 --> 00:34:45,919 Speaker 1: and the starches in the flour break down a little 552 00:34:45,960 --> 00:34:49,279 Speaker 1: bit into simpler chains. Um, so so it won't come 553 00:34:49,360 --> 00:34:54,120 Speaker 1: up too much and be uh, it'll it'll provide more 554 00:34:54,360 --> 00:34:57,840 Speaker 1: different molecules to either go through the my yard reaction 555 00:34:57,920 --> 00:35:00,680 Speaker 1: or to caramelize in the oven when all heats up. 556 00:35:01,120 --> 00:35:07,240 Speaker 1: M delightful. Also, for very best results, use a recipe 557 00:35:07,280 --> 00:35:10,040 Speaker 1: that calls for ingredients by weight and way you're ingredients. 558 00:35:10,239 --> 00:35:12,879 Speaker 1: Oh do it? Just do it. Just get a kitchen 559 00:35:12,960 --> 00:35:18,239 Speaker 1: scale and do it. Oh science for hungry people. Yeah. 560 00:35:18,280 --> 00:35:23,080 Speaker 1: Maybe if I get like a beaker the whole thing, 561 00:35:23,239 --> 00:35:25,640 Speaker 1: you would be into it, ye would be Yeah. Baking 562 00:35:25,719 --> 00:35:27,600 Speaker 1: science for hungry people is a saying that I learned 563 00:35:27,640 --> 00:35:31,000 Speaker 1: from the web comic questionable Content. Thank you web comics. 564 00:35:31,719 --> 00:35:36,560 Speaker 1: I learn things from you every day. Okay, so so 565 00:35:36,600 --> 00:35:38,640 Speaker 1: you're so you're gonna measure your ingredients by weight, But 566 00:35:38,680 --> 00:35:42,040 Speaker 1: what about those ingredients? What about them? Well, in such 567 00:35:42,160 --> 00:35:45,440 Speaker 1: such simple cookies, the types of ingredients that you use 568 00:35:45,760 --> 00:35:51,920 Speaker 1: are going to vastly um affect your outcome. Out. Yes, 569 00:35:52,239 --> 00:35:55,399 Speaker 1: very important. Using a regular old all purpose flower will 570 00:35:55,400 --> 00:36:00,640 Speaker 1: give you a regular cookie. Um and uh out a 571 00:36:00,680 --> 00:36:07,799 Speaker 1: little judgment, I'll give you a regular cookie. If you 572 00:36:07,960 --> 00:36:10,920 Speaker 1: use a bread flower, that's gonna. That's gonna puff up 573 00:36:10,960 --> 00:36:12,719 Speaker 1: more and spread less in the oven, giving you a 574 00:36:12,719 --> 00:36:16,319 Speaker 1: taller and a chewier cookie. Cake flower will flatten and 575 00:36:16,320 --> 00:36:19,520 Speaker 1: go a little bit crisper. And if you do a 576 00:36:19,560 --> 00:36:22,840 Speaker 1: mix of both, like anti and or jack torris, um 577 00:36:23,080 --> 00:36:26,560 Speaker 1: do uh, that's that's gonna. That's gonna. I mean, I 578 00:36:26,560 --> 00:36:29,240 Speaker 1: think it's a fancy way of making sort of regular flower, 579 00:36:29,480 --> 00:36:32,160 Speaker 1: like a perhaps unnecessary extra step, but um, but but 580 00:36:32,239 --> 00:36:34,799 Speaker 1: it will give you a little bit more of that 581 00:36:34,920 --> 00:36:37,839 Speaker 1: chew and uh and and mitigate some of a little 582 00:36:37,840 --> 00:36:39,279 Speaker 1: bit more the crisp, a little bit more the chew, 583 00:36:39,520 --> 00:36:43,240 Speaker 1: and mitigate some possible crumbliness from using all bread flour 584 00:36:43,400 --> 00:36:47,160 Speaker 1: or like overspreading from all cake flour. H And then 585 00:36:47,360 --> 00:36:49,000 Speaker 1: if you're like me, I don't ever have cake flowers, 586 00:36:49,040 --> 00:36:50,560 Speaker 1: have to make my own cake flower so as an 587 00:36:50,560 --> 00:36:55,720 Speaker 1: extra extra step. Annie, But people like the cookies. People 588 00:36:55,760 --> 00:36:58,080 Speaker 1: do like the cookies. And if you change it now, 589 00:36:58,239 --> 00:37:00,640 Speaker 1: who knows what will happen? Oh? I know, mad No. 590 00:37:02,880 --> 00:37:06,400 Speaker 1: Many recipes call for a blend of white and brown sugars. 591 00:37:06,600 --> 00:37:08,920 Speaker 1: The molasses and brown sugar is U is a simple 592 00:37:08,960 --> 00:37:11,400 Speaker 1: sugar that helps with that chewiness. So if you like chewy, 593 00:37:11,440 --> 00:37:13,600 Speaker 1: you can try use like a higher ratio of brown 594 00:37:13,640 --> 00:37:15,680 Speaker 1: to white sugar. Um, so you'll get some of that 595 00:37:15,719 --> 00:37:18,000 Speaker 1: some of that molassesy flavor to which is a little 596 00:37:18,000 --> 00:37:22,360 Speaker 1: bit uh heavier and heavier. Yeah. Uh. For crisper cookie, 597 00:37:22,400 --> 00:37:24,880 Speaker 1: you can try a higher ratio of white to brown sugar. 598 00:37:25,200 --> 00:37:27,520 Speaker 1: And what's happening here is that um, after the cookie 599 00:37:27,560 --> 00:37:31,239 Speaker 1: is baked, as it cools, the complex white sugar which 600 00:37:31,280 --> 00:37:37,640 Speaker 1: melted in the oven will recrystallize, helping create a snap. Uh. 601 00:37:37,880 --> 00:37:41,560 Speaker 1: Then you've got your You've got your butter. Is it 602 00:37:41,640 --> 00:37:46,279 Speaker 1: cold or is it melted? I don't know what it 603 00:37:47,360 --> 00:37:50,520 Speaker 1: can be either. Um. When you're using cold butter, you're 604 00:37:50,520 --> 00:37:52,800 Speaker 1: gonna cream it together with the sugar, which is a 605 00:37:52,840 --> 00:37:55,719 Speaker 1: fancy way of saying like kind of like whipping. Um. 606 00:37:55,760 --> 00:37:58,200 Speaker 1: And that's going to give you a taller crisper cookie 607 00:37:58,640 --> 00:38:01,200 Speaker 1: because the creeping cross, says, will whip some air into 608 00:38:01,239 --> 00:38:04,240 Speaker 1: the mixture, giving the cookie lift in the oven. Um. 609 00:38:04,280 --> 00:38:06,560 Speaker 1: If you melt butter, that's going to give you a 610 00:38:06,600 --> 00:38:12,000 Speaker 1: denser chewier cookie because um, melting the butter first unlocks 611 00:38:12,040 --> 00:38:15,480 Speaker 1: the water molecules within the butter, which can then be 612 00:38:15,560 --> 00:38:17,799 Speaker 1: grabbed up by proteins and the flour, which can then 613 00:38:17,880 --> 00:38:22,640 Speaker 1: chain up into those stretchy gluten strands. Though, if you're 614 00:38:22,640 --> 00:38:24,719 Speaker 1: gonna melt your butter anyway, I do say to go 615 00:38:24,760 --> 00:38:26,600 Speaker 1: ahead and brown it. That is, a simmer it in 616 00:38:26,600 --> 00:38:28,960 Speaker 1: a pan, preferably light colored pans that you can see 617 00:38:29,000 --> 00:38:32,200 Speaker 1: what you're doing better, until the the water evaporates out, 618 00:38:32,320 --> 00:38:35,240 Speaker 1: and then the milk solids separate out from the fats, 619 00:38:35,520 --> 00:38:39,120 Speaker 1: and those solids turn like a light toasty brown shade UM, 620 00:38:39,239 --> 00:38:41,719 Speaker 1: similar to toasting nuts before you add them to recipes 621 00:38:41,920 --> 00:38:44,840 Speaker 1: or you know the difference between like bread and toast. 622 00:38:45,280 --> 00:38:49,160 Speaker 1: This brings out some richer flavors. UM. If you do this, though, 623 00:38:49,200 --> 00:38:51,800 Speaker 1: you might want to um to add a tablespoon or 624 00:38:51,800 --> 00:38:56,879 Speaker 1: so of water to the cookie dough because because you're 625 00:38:56,880 --> 00:39:01,040 Speaker 1: simmering out all of the butter's water content, and your 626 00:39:01,120 --> 00:39:04,400 Speaker 1: dough won't have any moisture in it, It'll just have fats. 627 00:39:04,400 --> 00:39:06,399 Speaker 1: And your sugar wants some water so that it can 628 00:39:06,440 --> 00:39:08,480 Speaker 1: caramelize in the oven, and the flour wants it so 629 00:39:08,520 --> 00:39:11,440 Speaker 1: it can glutinize and get chewy. It's all working together, 630 00:39:11,600 --> 00:39:13,719 Speaker 1: it is. Or just try it without and see how 631 00:39:13,760 --> 00:39:16,520 Speaker 1: you like it. I don't know. That's um. Also about butter, 632 00:39:16,640 --> 00:39:19,279 Speaker 1: unless you are avoiding butter for a specific reason, do 633 00:39:19,360 --> 00:39:22,200 Speaker 1: not sub it out for a more neutral, e flavored fat, 634 00:39:22,239 --> 00:39:24,440 Speaker 1: like vegetable oil, because in such a simple cookie, you 635 00:39:24,480 --> 00:39:27,200 Speaker 1: will miss the flavor of butter. It's a nice one, 636 00:39:27,400 --> 00:39:30,279 Speaker 1: it is. If you like caky cookies, you can use 637 00:39:30,320 --> 00:39:32,960 Speaker 1: a combination of both baking soda and baking powder to 638 00:39:33,000 --> 00:39:36,239 Speaker 1: provide extra lift. Most recipes either call for one or 639 00:39:36,239 --> 00:39:40,040 Speaker 1: the other. You can also play with using whole eggs 640 00:39:40,239 --> 00:39:43,920 Speaker 1: or more whites or more yolks if you want different textures. 641 00:39:44,000 --> 00:39:46,320 Speaker 1: Most recipes will call for just a plain old simple 642 00:39:46,360 --> 00:39:49,520 Speaker 1: whole egg, but using more whites will give you extra 643 00:39:49,840 --> 00:39:52,600 Speaker 1: lift in the cookie, a little bit fluffier texture. Using 644 00:39:52,640 --> 00:39:55,720 Speaker 1: more yolks will give you almost like a brownie like texture, 645 00:39:55,760 --> 00:39:58,600 Speaker 1: like sort of sort of fudgy brownie kind of thing. Yeah, 646 00:39:58,880 --> 00:40:01,640 Speaker 1: and yeah, I think sprinkle of salt on top provides 647 00:40:01,719 --> 00:40:04,880 Speaker 1: a really nice like third flavor contrast with the sweeten 648 00:40:04,920 --> 00:40:08,440 Speaker 1: the bitter. That's nice it is, And and also like 649 00:40:08,480 --> 00:40:10,640 Speaker 1: a like a flaky or crunchy salt, like sea salt. 650 00:40:11,440 --> 00:40:14,040 Speaker 1: That's that's really nice for that, just to sprinkle it 651 00:40:14,040 --> 00:40:15,600 Speaker 1: on there before it goes in the oven. Oh, it's 652 00:40:15,640 --> 00:40:22,160 Speaker 1: so nice. M hm, so much science. I love it. 653 00:40:22,239 --> 00:40:27,680 Speaker 1: I love it. Now it is time for me to 654 00:40:27,719 --> 00:40:36,319 Speaker 1: make cookies. But before that, it's time for listen. Let's 655 00:40:36,360 --> 00:40:45,160 Speaker 1: say it's so good. Rebecca wrote, My son and I 656 00:40:45,200 --> 00:40:47,960 Speaker 1: are both avid podcast listeners whenever we are in the 657 00:40:47,960 --> 00:40:50,840 Speaker 1: car together. Immediately after buckling Hell turned to me and asked, 658 00:40:51,000 --> 00:40:53,439 Speaker 1: do you want to listen to a podcast? His top 659 00:40:53,440 --> 00:40:56,280 Speaker 1: two picks from my subscriptions are Ridiculous History and Saver. 660 00:40:57,080 --> 00:40:59,960 Speaker 1: Recently he's added a new question, as he is responsible 661 00:41:00,080 --> 00:41:02,160 Speaker 1: for helping make dinner once a week. Whenever he does 662 00:41:02,200 --> 00:41:04,040 Speaker 1: not know the meaning of a food term, he will pause, 663 00:41:04,080 --> 00:41:08,920 Speaker 1: look at me and say, Mom, what is it. I 664 00:41:08,960 --> 00:41:11,480 Speaker 1: love that your podcast has given us silly and memorable 665 00:41:11,480 --> 00:41:18,080 Speaker 1: bonding moments. Thank you. Oh yeah, and and good good show, 666 00:41:18,120 --> 00:41:20,960 Speaker 1: good show. Getting a kid in the kitchen. Yes, absolutely, 667 00:41:22,400 --> 00:41:25,200 Speaker 1: Jennifer wrote, having grown up in San Diego and lived 668 00:41:25,239 --> 00:41:27,080 Speaker 1: there for three years as an adult, I could not 669 00:41:27,120 --> 00:41:29,080 Speaker 1: help it right in when you mentioned Rubios and the 670 00:41:29,080 --> 00:41:32,479 Speaker 1: famous fish tacos of San Diego. It's true that fish 671 00:41:32,520 --> 00:41:35,360 Speaker 1: tacos are a thing in San Diego. People are always 672 00:41:35,400 --> 00:41:38,400 Speaker 1: debating which place has the best ones. However, if you 673 00:41:38,440 --> 00:41:41,120 Speaker 1: say that your favorite fish taco is from Rubio's, native 674 00:41:41,200 --> 00:41:46,600 Speaker 1: San Diegans will definitely give you the fish or welcome Annie. 675 00:41:47,640 --> 00:41:50,040 Speaker 1: The story of Rubios is well known because it's usually 676 00:41:50,080 --> 00:41:52,279 Speaker 1: plastered on the walls or on the takeaway menus at 677 00:41:52,280 --> 00:41:55,520 Speaker 1: your local Rubios. The San Diego fish taco is typically 678 00:41:55,520 --> 00:41:58,279 Speaker 1: battered and fried fish with shredded cabbage instead of the 679 00:41:58,280 --> 00:42:00,920 Speaker 1: bland old iceberg lettuce, and top with a lovely creamy 680 00:42:00,960 --> 00:42:04,360 Speaker 1: sauce and pickle decaio. Traditionally, it's served on a corn tortilla. 681 00:42:04,840 --> 00:42:07,400 Speaker 1: Different people have their opinions about whether corn or flower 682 00:42:07,440 --> 00:42:09,959 Speaker 1: tortillas are better, but I insist that fish tacos must 683 00:42:09,960 --> 00:42:13,600 Speaker 1: be on quorn tortillas to be considered authentic. My personal 684 00:42:13,680 --> 00:42:17,200 Speaker 1: favorite place for fish tacos is Oscars, Mexican Seafood. Their 685 00:42:17,239 --> 00:42:21,000 Speaker 1: taco especial mixes not one, not two, but three different 686 00:42:21,080 --> 00:42:25,080 Speaker 1: kinds of seafood smoked fish, shrimp, and scallops, all topped 687 00:42:25,120 --> 00:42:29,920 Speaker 1: of shredded cabbage, melted cheese, avocado, onion, cilantro, and salsa. 688 00:42:30,280 --> 00:42:32,160 Speaker 1: I know it's not at all like the fish taco 689 00:42:32,200 --> 00:42:35,800 Speaker 1: that I just described, but the flavor combination is fantastic 690 00:42:37,400 --> 00:42:42,640 Speaker 1: and that sounds so good. Sound holy heck. I've never 691 00:42:42,680 --> 00:42:44,759 Speaker 1: had a scalop in a taco and I am like 692 00:42:44,920 --> 00:42:47,200 Speaker 1: questioning my life and my choices right now? What have 693 00:42:47,280 --> 00:42:51,719 Speaker 1: we been doing not eating this taco? It is time 694 00:42:51,760 --> 00:43:00,000 Speaker 1: to San Diego. What an expense that would be? Yeah, 695 00:43:00,040 --> 00:43:02,640 Speaker 1: to be like, what is it? You understand we had 696 00:43:02,680 --> 00:43:04,799 Speaker 1: to go get these boost doggos and we had to 697 00:43:04,800 --> 00:43:10,480 Speaker 1: be back and dive for work the next day. Duh obviously, 698 00:43:14,560 --> 00:43:19,240 Speaker 1: Uh yeah, that's that. Those are Those are both very 699 00:43:19,239 --> 00:43:22,200 Speaker 1: lovely emails. Thank you both for writing in Oh and 700 00:43:22,239 --> 00:43:24,360 Speaker 1: before we close out for the day, I have an 701 00:43:24,400 --> 00:43:28,359 Speaker 1: announcement for anyone else who, like Annie and I are 702 00:43:28,640 --> 00:43:32,080 Speaker 1: here in Atlanta UM. On June night, an organization called 703 00:43:32,080 --> 00:43:34,719 Speaker 1: Collect Atlanta is having a having an art fair to 704 00:43:34,760 --> 00:43:39,000 Speaker 1: support their cause, which is to successfully shrink the perimeter 705 00:43:39,120 --> 00:43:42,880 Speaker 1: of food deserts that exists here here in our fear city. 706 00:43:42,920 --> 00:43:44,319 Speaker 1: There there are a lot of neighborhoods that do not 707 00:43:44,360 --> 00:43:47,839 Speaker 1: have access to fresh, healthy foods despite the fact that 708 00:43:48,200 --> 00:43:50,959 Speaker 1: we're a big, old city and we can do that. Yes, 709 00:43:51,000 --> 00:43:53,640 Speaker 1: and we touched on that briefly in our New Orleans 710 00:43:53,680 --> 00:43:58,719 Speaker 1: episode around That's very topic. Yes, execurity insecurity. So yeah, 711 00:43:58,800 --> 00:44:03,000 Speaker 1: if you're you're in Atlanta to google collect Atlanta um 712 00:44:03,239 --> 00:44:06,800 Speaker 1: at June ninth, is that is that thing? Yes? And 713 00:44:07,080 --> 00:44:09,799 Speaker 1: if you would like to email us, you can't. Yes. 714 00:44:10,160 --> 00:44:13,080 Speaker 1: Our email is Hello at savor pod dot com. You 715 00:44:13,080 --> 00:44:16,320 Speaker 1: can also find us on social media. We are on Facebook, Twitter, 716 00:44:16,440 --> 00:44:19,279 Speaker 1: and Instagram at savor pod. We do hope to hear 717 00:44:19,320 --> 00:44:21,920 Speaker 1: from you. Savor is a production of iHeart Radio and 718 00:44:21,960 --> 00:44:24,319 Speaker 1: Stuff Media. For more podcasts from my Heart Radio, you 719 00:44:24,320 --> 00:44:27,120 Speaker 1: can visit the iHeart Radio app, Apple Podcasts, or wherever 720 00:44:27,360 --> 00:44:29,960 Speaker 1: you listen to your favorite shows. Thank you as always 721 00:44:29,960 --> 00:44:32,719 Speaker 1: to our super producers Andrew Howard and Dylan Fagan. Thank 722 00:44:32,760 --> 00:44:34,279 Speaker 1: you to you for listening, and we hope that lots 723 00:44:34,280 --> 00:44:35,480 Speaker 1: more good things are coming your way.