1 00:00:09,000 --> 00:00:11,239 Speaker 1: Hello, and welcome to save your production of iHeartRadio. I'm 2 00:00:11,240 --> 00:00:12,200 Speaker 1: Annie Reese. 3 00:00:11,880 --> 00:00:14,320 Speaker 2: And I'm Moren Vogelbaum, and today we have an episode 4 00:00:14,320 --> 00:00:16,239 Speaker 2: for you about Hostelda not though. 5 00:00:17,239 --> 00:00:19,319 Speaker 3: Yes fun with pronunciation for sure. 6 00:00:19,720 --> 00:00:24,800 Speaker 2: Uh huh yep, yeah, I was saying before we started recording, 7 00:00:24,800 --> 00:00:26,759 Speaker 2: and I'm sticking to it. Of all the languages that 8 00:00:26,800 --> 00:00:28,680 Speaker 2: I'm bad at, I think I am maybe the worst 9 00:00:28,680 --> 00:00:32,840 Speaker 2: at Portuguese because I have a little bit of Spanish 10 00:00:32,880 --> 00:00:37,960 Speaker 2: and it's spelled similarly but pronounced not that way often, 11 00:00:38,080 --> 00:00:44,600 Speaker 2: and so I'm just like, oh, cool, I'm really wrong. Yeah. 12 00:00:44,960 --> 00:00:47,880 Speaker 3: We do try to if we can find the pronunciations. 13 00:00:48,200 --> 00:00:49,680 Speaker 3: And before this. 14 00:00:51,080 --> 00:00:52,360 Speaker 1: There were some words that I was like, oh, I 15 00:00:52,400 --> 00:00:53,880 Speaker 1: know how to say that, but I was like, maybe 16 00:00:53,880 --> 00:00:54,400 Speaker 1: I'll look at it. 17 00:00:54,480 --> 00:00:56,279 Speaker 3: I'll just check. I'm just double. I'm just glad I 18 00:00:56,320 --> 00:00:57,120 Speaker 3: looked up. 19 00:00:57,120 --> 00:01:02,760 Speaker 1: Anyway, So disclaimer about that. We're going to try our best. 20 00:01:03,560 --> 00:01:05,319 Speaker 1: Was there any particular reason this was on. 21 00:01:05,240 --> 00:01:08,600 Speaker 2: Your mind, Lauren, Well, we were asked to do an 22 00:01:08,640 --> 00:01:13,080 Speaker 2: episode about travel, you know, because here in the Northern 23 00:01:13,080 --> 00:01:18,200 Speaker 2: Hemisphere it is winter and it's kind of wet and cold, 24 00:01:18,480 --> 00:01:20,800 Speaker 2: and you start thinking, what if I were somewhere that 25 00:01:20,920 --> 00:01:23,600 Speaker 2: was not wet and cold. What if I went somewhere, 26 00:01:23,640 --> 00:01:25,039 Speaker 2: for example, nice And. 27 00:01:27,880 --> 00:01:28,720 Speaker 3: So I was thinking. 28 00:01:28,560 --> 00:01:31,800 Speaker 2: About about travel foods, like street foods, you know, like 29 00:01:31,840 --> 00:01:34,920 Speaker 2: the kind of things that any given place is really 30 00:01:35,000 --> 00:01:38,320 Speaker 2: known for that you absolutely have to eat when you 31 00:01:38,360 --> 00:01:43,840 Speaker 2: go there. And it was down between paniputti and pastelle 32 00:01:43,840 --> 00:01:47,840 Speaker 2: dia nata and I don't know, I was like on 33 00:01:47,880 --> 00:01:50,320 Speaker 2: a dessert kick that day or something. So here we are. 34 00:01:51,800 --> 00:01:53,960 Speaker 1: It was tough because you asked me, and I was like, oh, no, 35 00:01:54,000 --> 00:01:56,920 Speaker 1: I love both of those. I cannot choose. I love 36 00:01:57,000 --> 00:01:59,480 Speaker 1: them both. I didn't know it was called pastelta, none 37 00:01:59,520 --> 00:02:01,760 Speaker 1: of though. I did not know the name of it. 38 00:02:02,520 --> 00:02:03,440 Speaker 1: But I have had it. 39 00:02:03,800 --> 00:02:05,040 Speaker 3: Oh, I do love it. 40 00:02:05,720 --> 00:02:09,320 Speaker 2: I don't think I have. I mean, I've had many 41 00:02:09,320 --> 00:02:11,639 Speaker 2: types of like little egg custards, but I don't think 42 00:02:11,639 --> 00:02:13,919 Speaker 2: i've had a proper one. And I've not been to Portugal. 43 00:02:14,040 --> 00:02:15,240 Speaker 2: So here we are. 44 00:02:16,520 --> 00:02:20,040 Speaker 1: Yes, I'm definitely more familiar with the Asian variety that 45 00:02:20,080 --> 00:02:21,280 Speaker 1: you can get it like dim sum. 46 00:02:21,400 --> 00:02:25,680 Speaker 3: Yeah, definitely. So I'm relying on oh what year was that? 47 00:02:25,760 --> 00:02:26,679 Speaker 3: Twenty ten? 48 00:02:28,320 --> 00:02:30,520 Speaker 1: My brain a long time ago when I had it, 49 00:02:30,560 --> 00:02:36,200 Speaker 1: and I remember liking it quite a bit. So interestingly 50 00:02:37,760 --> 00:02:40,360 Speaker 1: this kind of got a rave episodes you can see 51 00:02:41,360 --> 00:02:44,600 Speaker 1: that are related the dessert pastry episodes of course, but 52 00:02:44,639 --> 00:02:45,960 Speaker 1: also Pierri Pierri. 53 00:02:46,480 --> 00:02:52,320 Speaker 2: Got yeah of Idalu. Maybe definitely check out Croissants and 54 00:02:52,360 --> 00:02:56,200 Speaker 2: other like monastic related episodes. It reminded me a little 55 00:02:56,200 --> 00:02:57,040 Speaker 2: bit of chartruse. 56 00:02:58,280 --> 00:03:04,160 Speaker 1: Yeah yeah, I love this like almost hint of what's 57 00:03:04,200 --> 00:03:06,160 Speaker 1: to come. And I feel like this one is difficult 58 00:03:06,240 --> 00:03:11,120 Speaker 1: to pin down based on those suggestions, wish, I guess 59 00:03:11,120 --> 00:03:17,400 Speaker 1: brings us to our question. Sure, Pastel do nata, what 60 00:03:17,600 --> 00:03:17,919 Speaker 1: is it? 61 00:03:18,639 --> 00:03:18,959 Speaker 3: Well? 62 00:03:19,440 --> 00:03:22,520 Speaker 2: Pastelle donata is a type of small pastry made up 63 00:03:22,600 --> 00:03:26,160 Speaker 2: of a rich and creamy egg custard seasoned with warm 64 00:03:26,200 --> 00:03:29,840 Speaker 2: cinnamon and vanilla, cupped in like a flaky, crisp puff 65 00:03:29,880 --> 00:03:32,480 Speaker 2: pastry and baked until that the top and the sides 66 00:03:32,480 --> 00:03:36,160 Speaker 2: are browned like a little bit beyond gold like pretty 67 00:03:36,160 --> 00:03:39,800 Speaker 2: heck and browned. They're usually individually sized to be just 68 00:03:39,840 --> 00:03:43,000 Speaker 2: a few bites. The custard is made with egg yolks 69 00:03:43,040 --> 00:03:46,120 Speaker 2: and milk for like a buttery soft texture, sometimes with 70 00:03:46,160 --> 00:03:48,520 Speaker 2: other flavor adeditions like maybe chocolate or a bit of 71 00:03:48,600 --> 00:03:51,680 Speaker 2: lemon peel, and the pastry is made with many thin 72 00:03:51,800 --> 00:03:56,400 Speaker 2: layers of buttery dough. The result is a contrast of 73 00:03:56,440 --> 00:03:59,800 Speaker 2: the smooth custard held in like a super crisp and 74 00:04:00,080 --> 00:04:04,600 Speaker 2: laky tartshell, and like a slightly sweet creaminess balanced with 75 00:04:04,640 --> 00:04:07,280 Speaker 2: a tiny hit of bitter from the browning and a 76 00:04:07,280 --> 00:04:10,480 Speaker 2: little bit of salt in the pastry. The plural is 77 00:04:10,560 --> 00:04:14,800 Speaker 2: pestase danata or sometimes just not us. They're served warm 78 00:04:14,840 --> 00:04:17,039 Speaker 2: a dusted with cinnamon and sugar as a dessert or 79 00:04:17,040 --> 00:04:20,160 Speaker 2: a snack off and alongside like espresso type coffee drinks. 80 00:04:21,080 --> 00:04:25,560 Speaker 2: They're just a perfect custard made portable, and all the 81 00:04:25,800 --> 00:04:29,599 Speaker 2: rich ingredients are sort of blied by how meltingly delicate 82 00:04:29,640 --> 00:04:34,000 Speaker 2: they turn out. It's like you know when you know 83 00:04:34,160 --> 00:04:36,520 Speaker 2: what someone has gotten you for a gift, Like you 84 00:04:36,560 --> 00:04:40,680 Speaker 2: know what's coming and it's wrapped up, and it's wrapped 85 00:04:40,720 --> 00:04:44,919 Speaker 2: up so cute, and the knowing does not ruin the 86 00:04:45,000 --> 00:04:49,039 Speaker 2: joy of opening it because you're so excited about how 87 00:04:49,160 --> 00:04:51,120 Speaker 2: nice it is and how cool it's going to be. 88 00:04:52,920 --> 00:04:57,120 Speaker 1: Yeah, they always feel like even if you know, it 89 00:04:57,160 --> 00:04:59,000 Speaker 1: always feels like a bright surprise. 90 00:04:59,320 --> 00:05:02,560 Speaker 2: Yeah this is so good, just like just so delightful, 91 00:05:02,680 --> 00:05:07,680 Speaker 2: just like oh oh yeah, seems so simple, but oh, 92 00:05:07,720 --> 00:05:21,880 Speaker 2: really good or I imagine so okay. The word literally means 93 00:05:21,920 --> 00:05:25,200 Speaker 2: like cream pastries or like cream puffs, and Portuguese, which 94 00:05:25,240 --> 00:05:27,320 Speaker 2: is where they're from, which is why we've been talking 95 00:05:27,320 --> 00:05:30,680 Speaker 2: about Portugal this whole time. The custard is milk and 96 00:05:30,680 --> 00:05:34,080 Speaker 2: egg yolks, sweetened with sugar and seasoned with traditionally just 97 00:05:34,240 --> 00:05:37,080 Speaker 2: vanilla and cinnamon. You heat the milk to dissolve the 98 00:05:37,120 --> 00:05:39,719 Speaker 2: sugar and infuse any flavorings you're using, then cool it 99 00:05:39,760 --> 00:05:41,960 Speaker 2: a bit and a whiskey in the egg yolks until smooth. 100 00:05:42,400 --> 00:05:45,360 Speaker 2: The custard gets poured into the raw pastry shells, usually 101 00:05:45,360 --> 00:05:47,720 Speaker 2: made in like specialized pans that look a little bit 102 00:05:47,800 --> 00:05:52,039 Speaker 2: like like mini muffin tins. The pastry is what's called 103 00:05:52,160 --> 00:05:55,960 Speaker 2: masa ful yata and Portuguese it's your you know, basic 104 00:05:56,040 --> 00:05:59,600 Speaker 2: unlovened puff pastry dough, which is actually not basic. It's 105 00:05:59,720 --> 00:06:03,719 Speaker 2: very implicated because it's a laminated dough, meaning that you 106 00:06:03,800 --> 00:06:05,720 Speaker 2: make it by rolling out dough and that in this 107 00:06:05,800 --> 00:06:08,440 Speaker 2: case of a white wheat flour dough and then spreading 108 00:06:08,480 --> 00:06:10,680 Speaker 2: it with some kind of solid fat in this case 109 00:06:10,760 --> 00:06:14,200 Speaker 2: cool butter, then folding it, spreading it with more butter 110 00:06:14,400 --> 00:06:18,120 Speaker 2: and folding it again, then rolling it out, spreading it 111 00:06:18,120 --> 00:06:21,360 Speaker 2: with more butter, folding it, rolling it, spreading it, and yeah, 112 00:06:21,360 --> 00:06:24,359 Speaker 2: and repeating until what you've got is a sheet of 113 00:06:24,440 --> 00:06:27,919 Speaker 2: pastry made with many, many, many super thin layers of 114 00:06:27,960 --> 00:06:31,000 Speaker 2: dough with butter in between each layer. And you have 115 00:06:31,040 --> 00:06:32,680 Speaker 2: to keep it cool the whole time because you don't 116 00:06:32,680 --> 00:06:34,479 Speaker 2: want the butter to melt before it goes in the oven, 117 00:06:35,360 --> 00:06:39,120 Speaker 2: because in the oven it puffs up without any kind 118 00:06:39,160 --> 00:06:43,640 Speaker 2: of leavener besides steam. So in the heat of the oven, 119 00:06:43,800 --> 00:06:46,279 Speaker 2: the butter finally melts, and the moisture from it and 120 00:06:46,320 --> 00:06:49,839 Speaker 2: from the dough boils into steam and evaporates out. The 121 00:06:49,880 --> 00:06:53,160 Speaker 2: remaining fats and proteins from the butter will will coat 122 00:06:53,400 --> 00:06:57,200 Speaker 2: each expanding layer of dough, and as the dough continues 123 00:06:57,240 --> 00:07:00,400 Speaker 2: to heat, each of those layers cooks like a like 124 00:07:00,240 --> 00:07:02,840 Speaker 2: a panini in a press, but the press is just 125 00:07:02,880 --> 00:07:06,200 Speaker 2: made of butter and hot air, so so each layer 126 00:07:06,320 --> 00:07:09,400 Speaker 2: browns and separates a tiny bit before it sets, and 127 00:07:09,440 --> 00:07:13,240 Speaker 2: the whole crust puffs up, and that does. You bake 128 00:07:13,280 --> 00:07:16,880 Speaker 2: it till it's real crisp, which gives the custard time 129 00:07:16,920 --> 00:07:21,600 Speaker 2: to set and brown custard very basically works because the 130 00:07:22,040 --> 00:07:25,000 Speaker 2: proteins and egg yolks on furl when they begin to 131 00:07:25,040 --> 00:07:28,559 Speaker 2: heat up and then will reform and solidify when they're hot. 132 00:07:29,600 --> 00:07:32,120 Speaker 2: Left to their own devices, they like barely bond with 133 00:07:32,160 --> 00:07:35,360 Speaker 2: each other and form like tight grainy little clusters like 134 00:07:35,480 --> 00:07:38,720 Speaker 2: a like a hard boiled egg yolk. Yeah, but the 135 00:07:38,760 --> 00:07:42,320 Speaker 2: water in the milk slows down the heating process and 136 00:07:42,400 --> 00:07:46,240 Speaker 2: gives the proteins more time to make connections with each other, 137 00:07:46,800 --> 00:07:50,840 Speaker 2: and the sugar slows down the connection process and like 138 00:07:50,920 --> 00:07:53,320 Speaker 2: kind of like makes them, makes them do it really carefully, 139 00:07:53,840 --> 00:07:57,720 Speaker 2: like really think about what they're doing. So so you 140 00:07:57,760 --> 00:08:01,560 Speaker 2: wind up with a semi ferm and creamy set to 141 00:08:01,640 --> 00:08:08,720 Speaker 2: the eggs. Yeah, and yeah, that's your basic one. These days, 142 00:08:08,760 --> 00:08:11,080 Speaker 2: there are all kinds of variations, you know, gluten free, 143 00:08:11,160 --> 00:08:16,520 Speaker 2: lactose free, vegan flavors like chocolate, caramel, port, blueberry, raspberry, 144 00:08:16,560 --> 00:08:21,880 Speaker 2: apple or passion fruit, blue cheese, macha whatever, usually not 145 00:08:21,960 --> 00:08:24,680 Speaker 2: mixed into the custard, but like with a jam or 146 00:08:25,080 --> 00:08:28,200 Speaker 2: cheese or whatever placed under the custard in the shell, 147 00:08:28,400 --> 00:08:30,560 Speaker 2: or maybe swirled onto the top if in the case 148 00:08:30,600 --> 00:08:34,480 Speaker 2: of like chocolate or something, and they are just truly 149 00:08:34,679 --> 00:08:38,559 Speaker 2: pervasive in Lisbon and Portugal at large and in former 150 00:08:38,600 --> 00:08:41,959 Speaker 2: Portuguese colonies, most often served in cafes as a snack, 151 00:08:42,040 --> 00:08:47,200 Speaker 2: but also like anywhere, basically anywhere. For a good while, 152 00:08:47,440 --> 00:08:51,720 Speaker 2: the KFC's in Macau, which is now under Chinese control 153 00:08:51,760 --> 00:09:02,240 Speaker 2: but formerly Portuguese, offered pestiseetanata. Wow, KFC factory. 154 00:09:01,880 --> 00:09:03,520 Speaker 3: It's been a minute since we've had all of those. 155 00:09:05,160 --> 00:09:11,079 Speaker 3: Oh yeah, yeah, yeah, we return. Yeah. Well what about 156 00:09:11,240 --> 00:09:11,880 Speaker 3: the nutrition? 157 00:09:12,320 --> 00:09:15,560 Speaker 2: Yeah, you know, egg, yolks and sugar and butter are 158 00:09:15,600 --> 00:09:20,000 Speaker 2: all nutrient and or calorie dents. Treats are nice. Treats 159 00:09:20,000 --> 00:09:20,719 Speaker 2: are nice. 160 00:09:21,040 --> 00:09:26,440 Speaker 3: Treats are nice, they are right. Yeah, and we're not 161 00:09:26,520 --> 00:09:28,040 Speaker 3: the only one, I think. 162 00:09:28,200 --> 00:09:29,959 Speaker 2: So, yes, we do have. 163 00:09:29,960 --> 00:09:32,200 Speaker 3: Numbers for you. Oh we do. Okay. 164 00:09:32,320 --> 00:09:37,400 Speaker 2: So there's this one really famous pastry shop in Lisbon 165 00:09:37,800 --> 00:09:43,040 Speaker 2: that makes them, called the Anchiga Confetera de Blame, and 166 00:09:43,600 --> 00:09:48,800 Speaker 2: as of twenty twenty one, they this this cafe has 167 00:09:49,040 --> 00:09:55,280 Speaker 2: just four people who actually make these buddies, and only 168 00:09:55,400 --> 00:09:59,160 Speaker 2: seven people total who know the recipe. This is incredible 169 00:09:59,200 --> 00:10:02,560 Speaker 2: because they are entirely handmade and they make about twenty 170 00:10:02,559 --> 00:10:03,880 Speaker 2: two thousand a day. 171 00:10:08,520 --> 00:10:11,000 Speaker 3: I hope they're all okay, because I got stressed just 172 00:10:11,080 --> 00:10:11,600 Speaker 3: hearing that. 173 00:10:17,040 --> 00:10:21,480 Speaker 2: I've seen videos. They seemed to be there voluntarily, like 174 00:10:21,480 --> 00:10:26,800 Speaker 2: like Will and Joy, so everyone seems like they were 175 00:10:26,800 --> 00:10:27,600 Speaker 2: having a nice time. 176 00:10:28,320 --> 00:10:33,880 Speaker 3: Yes, all right, good okay, Oh. 177 00:10:34,720 --> 00:10:38,480 Speaker 2: Yeah, numbers can get bigger from there. There's a manufacturer 178 00:10:38,720 --> 00:10:43,080 Speaker 2: called Natapura Natapura that freezes natas and sells them to 179 00:10:43,120 --> 00:10:46,880 Speaker 2: shops around the world, about five hundred thousand a month 180 00:10:47,200 --> 00:10:52,079 Speaker 2: to some five thousand stores, equaling some two million euros 181 00:10:52,080 --> 00:10:55,200 Speaker 2: a year in sales as of twenty nineteen, and I'm 182 00:10:55,240 --> 00:10:58,000 Speaker 2: pretty sure they've gotten bigger since then, but I couldn't 183 00:10:58,040 --> 00:11:01,679 Speaker 2: find an updated number. Like this isn't a thing that's 184 00:11:01,720 --> 00:11:04,880 Speaker 2: really hit America yet, but like in South Korea they 185 00:11:04,880 --> 00:11:11,840 Speaker 2: sell these things in CVS's so wow, yeah yeah right right, yeah, 186 00:11:11,840 --> 00:11:13,400 Speaker 2: I'm just gonna go down to the shop and get 187 00:11:13,440 --> 00:11:17,680 Speaker 2: some ala Vera jel and natas. Yeah that sounds great. Yeah, 188 00:11:18,040 --> 00:11:24,800 Speaker 2: Shell is mad about it. There is an international cafe 189 00:11:24,920 --> 00:11:28,600 Speaker 2: chain called Nata L'spoa that currently has thirty two locations, 190 00:11:28,920 --> 00:11:32,520 Speaker 2: including shops in Portugal, throughout Europe, and two in Angola. 191 00:11:33,320 --> 00:11:37,040 Speaker 2: Their slogan is the world needs Nata. 192 00:11:38,120 --> 00:11:43,800 Speaker 1: It's a good slogan it is it is I like that. Well, 193 00:11:44,440 --> 00:11:46,840 Speaker 1: we have quite the history to get into. 194 00:11:47,320 --> 00:11:49,040 Speaker 2: We do, and we are going to get into that 195 00:11:49,040 --> 00:11:50,600 Speaker 2: as soon as we get back from a quick break 196 00:11:50,600 --> 00:11:56,080 Speaker 2: for a word from our sponsors. 197 00:12:02,200 --> 00:12:04,080 Speaker 3: We're back, Thank you sponsor, Yes, thank you. 198 00:12:04,960 --> 00:12:09,960 Speaker 1: So as usual, a lot of mystery surrounds the origins 199 00:12:10,000 --> 00:12:13,640 Speaker 1: of pastel di nata, specifically because there are similar dishes 200 00:12:13,640 --> 00:12:17,000 Speaker 1: around the world, but when we're looking at nata specifically, 201 00:12:17,720 --> 00:12:22,880 Speaker 1: oh my. The most popularly reported story is that after 202 00:12:23,000 --> 00:12:26,480 Speaker 1: Portugal closed the monasteries in eighteen thirty four, a monk 203 00:12:26,640 --> 00:12:29,959 Speaker 1: sold the recipe to a bakery in Beilem district in Lisbon. 204 00:12:31,440 --> 00:12:35,360 Speaker 1: The purchaser of the recipe, allegedly a Brazilian businessman named 205 00:12:35,400 --> 00:12:39,600 Speaker 1: Domingo Raphael Alvas, started making and selling them in eighteen 206 00:12:39,679 --> 00:12:46,240 Speaker 1: thirty seven at Anchiga Confeterie de Belem. That bakery is yes, 207 00:12:46,480 --> 00:12:51,959 Speaker 1: still operating today. This recipe has allegedly been passed down 208 00:12:52,600 --> 00:12:57,079 Speaker 1: through the family over generations. They still sell pastaes de 209 00:12:57,200 --> 00:12:59,960 Speaker 1: nata and according to them, the recipe they use is 210 00:13:00,080 --> 00:13:02,839 Speaker 1: the original one and they do keep it close to 211 00:13:02,880 --> 00:13:05,160 Speaker 1: the chests. Not many people are allowed to know about it. 212 00:13:05,200 --> 00:13:07,679 Speaker 1: I read there's some closet lock box. 213 00:13:09,520 --> 00:13:11,880 Speaker 3: I'm very puciable love that. I always love it. 214 00:13:11,960 --> 00:13:16,800 Speaker 1: Yes, but let's break down some of that. As we've 215 00:13:16,840 --> 00:13:20,040 Speaker 1: talked about in several similar episodes, a lot of monasteries 216 00:13:20,120 --> 00:13:22,880 Speaker 1: did play a hand in creating or popularizing of food 217 00:13:22,880 --> 00:13:27,679 Speaker 1: stuff around this time. How exaggerated the stories are hard 218 00:13:27,720 --> 00:13:31,240 Speaker 1: to say. In this case, the story goes that during 219 00:13:31,280 --> 00:13:34,600 Speaker 1: the eighteenth century and Portugal, nuns used egg whites to 220 00:13:34,679 --> 00:13:35,800 Speaker 1: starch their habits. 221 00:13:36,040 --> 00:13:38,800 Speaker 2: Egg white was also used to clarify things like wine 222 00:13:38,960 --> 00:13:39,880 Speaker 2: during productions. 223 00:13:39,920 --> 00:13:43,400 Speaker 1: So at any rate, yes, this meant they had a 224 00:13:43,440 --> 00:13:45,400 Speaker 1: lot of egg yolks that they needed to find it 225 00:13:45,480 --> 00:13:49,080 Speaker 1: used for, so they started finding ways to incorporate them 226 00:13:49,200 --> 00:13:54,920 Speaker 1: into suites at the Huronimal Monastery located in Belem. Monks, 227 00:13:55,040 --> 00:13:57,760 Speaker 1: many of whom may have learned pastry making while in France, 228 00:13:58,200 --> 00:14:01,160 Speaker 1: got the idea to make an egg oak custard tart. 229 00:14:02,200 --> 00:14:05,080 Speaker 1: It seems it was popular and they sold the tarts 230 00:14:05,080 --> 00:14:08,280 Speaker 1: to stay afloat during the early eighteen hundreds, and when 231 00:14:08,280 --> 00:14:11,560 Speaker 1: Portugal's liberal revolutions started in the eighteen twenties, they really 232 00:14:11,559 --> 00:14:14,679 Speaker 1: relied on it. According to some sources, they sold them 233 00:14:14,679 --> 00:14:19,840 Speaker 1: specifically to a nearby sugar refinery. However, the new Portuguese 234 00:14:19,880 --> 00:14:23,840 Speaker 1: government forced monasteries to close in eighteen thirty four, which 235 00:14:23,880 --> 00:14:26,680 Speaker 1: is when the recipe was sold allegedly. 236 00:14:27,400 --> 00:14:32,760 Speaker 2: And tiny bit of context here, very very tiny, very 237 00:14:32,800 --> 00:14:37,000 Speaker 2: basically part of the Portuguese Civil War was the liberal 238 00:14:37,120 --> 00:14:41,080 Speaker 2: side expressing displeasure at the reach of the Catholic Church 239 00:14:41,360 --> 00:14:45,040 Speaker 2: in Portugal, and the Liberals won, and so after the war, 240 00:14:45,120 --> 00:14:48,120 Speaker 2: the kingdom dissolved its monasteries and convents with the idea 241 00:14:48,120 --> 00:14:50,600 Speaker 2: of like returning that land and its resources to the people. 242 00:14:50,880 --> 00:14:52,280 Speaker 2: So that's what was going on there. 243 00:14:53,000 --> 00:14:57,760 Speaker 1: Yes, yeah, And the location of this monastery always played 244 00:14:57,800 --> 00:15:00,040 Speaker 1: a role in the creation and spread of plus. 245 00:15:01,240 --> 00:15:05,240 Speaker 2: Yeah because okay, blame which is right, This this district 246 00:15:05,240 --> 00:15:09,640 Speaker 2: in Lisbon had long been like the symbolic entrance to 247 00:15:09,720 --> 00:15:13,360 Speaker 2: Lisbon and to Portugal at large, due to the district's 248 00:15:13,400 --> 00:15:16,600 Speaker 2: location right on the water at the entrance to the 249 00:15:16,640 --> 00:15:19,400 Speaker 2: port of Lisbon and therefore right at the entrance to 250 00:15:19,560 --> 00:15:22,600 Speaker 2: like the large harbor where the Tegis or Tagas River 251 00:15:22,920 --> 00:15:26,560 Speaker 2: meets the Atlantic. And this monastery, like if you say, 252 00:15:26,560 --> 00:15:29,160 Speaker 2: if we say monastery and you're thinking of like the 253 00:15:29,200 --> 00:15:32,360 Speaker 2: Ascetic monk tradition. That is not what was going on here. 254 00:15:33,760 --> 00:15:38,600 Speaker 2: This monastery is this huge, grand, gorgeous Gothic thing that 255 00:15:38,760 --> 00:15:41,800 Speaker 2: was built in the fifteen hundreds, like of the course 256 00:15:41,840 --> 00:15:45,320 Speaker 2: of a century, just a monument to the site, like 257 00:15:45,400 --> 00:15:48,040 Speaker 2: being the launching point of Osco da Gama and the 258 00:15:48,040 --> 00:15:50,600 Speaker 2: rest of Portugal's explorers and colonizers. 259 00:15:51,880 --> 00:15:54,680 Speaker 1: Right. And this is also where a lot of ingredients 260 00:15:54,720 --> 00:15:59,120 Speaker 1: like cinnamon were being imported, and those ingredients made it up, 261 00:15:59,160 --> 00:16:02,480 Speaker 1: and pastel did nuts, and this tart got adapted in 262 00:16:02,480 --> 00:16:05,160 Speaker 1: different countries after people returned home after trying them, or 263 00:16:05,200 --> 00:16:07,520 Speaker 1: traveled after trying them, or moved away from Portugal and 264 00:16:07,560 --> 00:16:12,920 Speaker 1: settled somewhere else. So the location was really important to 265 00:16:13,400 --> 00:16:18,040 Speaker 1: the creation and spread of nazas. But all this being said, 266 00:16:18,080 --> 00:16:21,160 Speaker 1: whatever the case, it is true that based on the 267 00:16:21,160 --> 00:16:23,400 Speaker 1: survey of bakeries that have a long history of selling 268 00:16:23,440 --> 00:16:26,880 Speaker 1: paste Danada, a few of them opened in the mid 269 00:16:26,880 --> 00:16:30,360 Speaker 1: eighteen hundred, so it stands to reason that they were 270 00:16:30,360 --> 00:16:31,040 Speaker 1: being made. 271 00:16:30,920 --> 00:16:34,320 Speaker 3: And eaten by that point. Yep, yep. 272 00:16:37,840 --> 00:16:41,040 Speaker 1: In nineteen eighty three, the huron Am Monastery was named 273 00:16:41,040 --> 00:16:43,920 Speaker 1: a UNESCO World Heritage Sorry, so yeah, it is very 274 00:16:43,960 --> 00:16:45,520 Speaker 1: pretty look up pictures if you're interested. 275 00:16:45,640 --> 00:16:47,080 Speaker 3: Oh yeah, it's gorgeous. 276 00:16:47,160 --> 00:16:49,640 Speaker 2: It looks like what Hogwarts was trying to be, like 277 00:16:49,880 --> 00:16:54,200 Speaker 2: just just a big old thing. Heck jk rowling right 278 00:16:54,240 --> 00:16:57,560 Speaker 2: to heck. Anyway, the pastries are not mentioned in the 279 00:16:57,640 --> 00:17:02,760 Speaker 2: UNESCO World Heritage Later, the monastery was also the site 280 00:17:02,760 --> 00:17:05,240 Speaker 2: of Portugal's like signing on to being part of the 281 00:17:05,280 --> 00:17:08,400 Speaker 2: European Union in nineteen eighty five, and then the site 282 00:17:08,440 --> 00:17:10,680 Speaker 2: of the Treaty of Lisbon in two thousand and seven, 283 00:17:11,119 --> 00:17:12,879 Speaker 2: which was one of the ones that like sort of 284 00:17:12,920 --> 00:17:16,280 Speaker 2: consolidated former treaties in order to establish the European Union 285 00:17:16,280 --> 00:17:16,960 Speaker 2: in the first place. 286 00:17:18,320 --> 00:17:22,720 Speaker 1: Yes, and as mentioned, you can see our pie Pio 287 00:17:22,800 --> 00:17:26,440 Speaker 1: episode for more. But when the Portuguese influenced chain Nando's 288 00:17:26,640 --> 00:17:30,480 Speaker 1: started spreading in the nineties, it included natas on the 289 00:17:30,560 --> 00:17:33,679 Speaker 1: menu and I looked it up. Currently the item is 290 00:17:33,720 --> 00:17:35,760 Speaker 1: called nati natas. 291 00:17:37,560 --> 00:17:37,879 Speaker 3: Yeah. 292 00:17:39,040 --> 00:17:42,760 Speaker 1: Yes, increased tourism to Portugal has exposed more people to 293 00:17:42,760 --> 00:17:48,239 Speaker 1: the pastry too, And then I ran across this. In 294 00:17:48,320 --> 00:17:54,000 Speaker 1: twenty twelve, Portugal's then economy minister suggested selling Pastel di 295 00:17:54,119 --> 00:17:56,960 Speaker 1: Natta around the world to help solve the country's monetary 296 00:17:56,960 --> 00:18:01,159 Speaker 1: struggles at a conference, I asked why there wasn't a 297 00:18:01,280 --> 00:18:07,359 Speaker 1: large Nata's chain like Nando's. Basically he was saying Portugal 298 00:18:07,440 --> 00:18:11,840 Speaker 1: as a brand hasn't really been been exported and if 299 00:18:11,880 --> 00:18:14,920 Speaker 1: it was, then that could help them. 300 00:18:15,040 --> 00:18:17,920 Speaker 2: Then not as would be a great Yeah. 301 00:18:18,640 --> 00:18:23,199 Speaker 1: Yeah, his statement was the subject of much mockery, but 302 00:18:23,280 --> 00:18:27,600 Speaker 1: it did boost sales at local businesses in Portugal, and 303 00:18:27,760 --> 00:18:33,720 Speaker 1: as some pointed out, historically not necessarily incorrect. Obviously it's 304 00:18:33,720 --> 00:18:37,159 Speaker 1: a bit more complicated, but it was interesting that it 305 00:18:37,200 --> 00:18:37,600 Speaker 1: came up. 306 00:18:37,800 --> 00:18:39,399 Speaker 3: That's this economic forum. 307 00:18:39,760 --> 00:18:43,679 Speaker 2: Yeah, yeah, and again right like I haven't really seen 308 00:18:44,080 --> 00:18:49,680 Speaker 2: these in America, but certainly, and kind of weirdly, right 309 00:18:49,720 --> 00:18:53,000 Speaker 2: around the time, like right after that, dude said that 310 00:18:54,080 --> 00:18:57,800 Speaker 2: they started becoming a really popular around Europe, like within 311 00:18:58,040 --> 00:19:01,360 Speaker 2: the past couple of years backwards from twenty twenty four, 312 00:19:01,960 --> 00:19:05,480 Speaker 2: major food service corporations like England's Baker and Baker, which 313 00:19:05,520 --> 00:19:09,040 Speaker 2: is a baked goods manufacturer, and France's Leduff Group, which 314 00:19:09,080 --> 00:19:13,760 Speaker 2: is a restaurant holder, started buying up these Portuguese manufacturers 315 00:19:13,760 --> 00:19:19,320 Speaker 2: that specialize and nuts us. So, yeah, I don't know, 316 00:19:19,359 --> 00:19:25,160 Speaker 2: whatever they're doing, it's working. Yeah. In twenty twenty three. 317 00:19:25,359 --> 00:19:29,880 Speaker 2: In fact, EU officials backed the marketing of eating nats 318 00:19:29,960 --> 00:19:33,480 Speaker 2: Us as a way to celebrate Europe Day and European 319 00:19:33,560 --> 00:19:36,760 Speaker 2: Unity in general. Europe Day is May ninth. Also has 320 00:19:36,760 --> 00:19:39,440 Speaker 2: not caught on here in America for perhaps obvious reasons. 321 00:19:39,480 --> 00:19:44,879 Speaker 2: But yeah, the effort launched in Brussels, and apparently people 322 00:19:44,960 --> 00:19:48,760 Speaker 2: got really into it. I don't know, I love it. 323 00:19:48,800 --> 00:19:50,640 Speaker 3: I mean, get to eat. 324 00:19:51,840 --> 00:19:53,560 Speaker 2: I want to eat more in custards. 325 00:19:53,880 --> 00:19:57,159 Speaker 3: Let's go, let's go. Okay. 326 00:20:00,200 --> 00:20:02,879 Speaker 1: I also read and I would love listeners right in. 327 00:20:04,000 --> 00:20:09,480 Speaker 1: I also read it's very popular. The original restaurant that 328 00:20:09,520 --> 00:20:11,280 Speaker 1: we've mentioned a couple of times, Bakery. 329 00:20:11,840 --> 00:20:13,840 Speaker 3: It's very popular for like newly Wise to visit. 330 00:20:14,880 --> 00:20:19,400 Speaker 1: Oh sometimes I'm like still in their wedding regalia. 331 00:20:19,600 --> 00:20:23,280 Speaker 3: Oh yeah, I think some saying or something. 332 00:20:23,359 --> 00:20:27,440 Speaker 1: But let us know, it feels like it's a very 333 00:20:27,520 --> 00:20:28,880 Speaker 1: It's one of those foods. 334 00:20:28,920 --> 00:20:29,520 Speaker 3: I love that. 335 00:20:31,000 --> 00:20:34,040 Speaker 1: It takes the space of it's both something you have 336 00:20:34,160 --> 00:20:39,359 Speaker 1: all the time, but it's also celebratory. Yeah, yeah, I 337 00:20:39,440 --> 00:20:39,800 Speaker 1: love it. 338 00:20:41,000 --> 00:20:44,240 Speaker 2: I again, like cravings for things that I'm not entirely 339 00:20:44,280 --> 00:20:45,360 Speaker 2: sure I've ever had. 340 00:20:47,200 --> 00:20:49,280 Speaker 3: Happens more than you would think on this show. 341 00:20:49,800 --> 00:20:53,959 Speaker 2: Or perhaps exactly as much as you would think perhaps. 342 00:20:54,840 --> 00:20:57,720 Speaker 3: But yes, I think that's what we have to say 343 00:20:57,800 --> 00:20:58,760 Speaker 3: about not to us for. 344 00:20:58,800 --> 00:21:01,919 Speaker 2: Now, it is, though we would love, of course to 345 00:21:02,040 --> 00:21:04,800 Speaker 2: hear from y'all if you have any experience with these 346 00:21:05,119 --> 00:21:09,840 Speaker 2: fond memories travel travelogs. Yeah, the whole thing, and speaking 347 00:21:09,880 --> 00:21:12,520 Speaker 2: of we don't have a second dad break right now, 348 00:21:12,520 --> 00:21:14,160 Speaker 2: but we do have some listener mail. 349 00:21:15,080 --> 00:21:18,440 Speaker 3: Yes or listener. 350 00:21:25,440 --> 00:21:25,480 Speaker 2: M. 351 00:21:26,280 --> 00:21:29,119 Speaker 1: I love the like the crunch, oh yeah, of the 352 00:21:29,840 --> 00:21:34,480 Speaker 1: like outside of the dough and then the texture mixture 353 00:21:34,640 --> 00:21:35,320 Speaker 1: and the salt. 354 00:21:36,080 --> 00:21:40,720 Speaker 2: Yeah. I heard the dough referred to or read read 355 00:21:40,720 --> 00:21:42,960 Speaker 2: the dough referred to as shatteringly crisp. 356 00:21:43,560 --> 00:21:50,400 Speaker 3: Yeah, I love it. We've got kind of a backlog 357 00:21:50,440 --> 00:21:51,480 Speaker 3: of listener mail. Also. 358 00:21:51,480 --> 00:22:00,720 Speaker 1: I'm sorry behind on answering it, but you're doing. 359 00:21:58,840 --> 00:22:00,560 Speaker 3: But I promise, yes, we were reading it. 360 00:22:02,040 --> 00:22:05,160 Speaker 1: Randall wrote, loved the U Picket episode and it brought 361 00:22:05,240 --> 00:22:07,919 Speaker 1: back memories of harvest Fest I have been to. I 362 00:22:07,920 --> 00:22:10,920 Speaker 1: have also picked stuff at farms too. The biggest attraction 363 00:22:11,000 --> 00:22:14,200 Speaker 1: at the harvest Fest was the pig sluttering demos. As 364 00:22:14,240 --> 00:22:17,480 Speaker 1: a kid going to the Cootstown Folk Fest, it was 365 00:22:17,520 --> 00:22:20,960 Speaker 1: the highlight. They had stadium seeding and an announcer doing 366 00:22:21,000 --> 00:22:24,760 Speaker 1: a cut by cut commentary. They brought a live pig 367 00:22:24,800 --> 00:22:26,800 Speaker 1: in a trek and shot it in front of everyone 368 00:22:26,840 --> 00:22:30,119 Speaker 1: and began the process. It is something that stuck with 369 00:22:30,200 --> 00:22:32,840 Speaker 1: me for sure. Fast forward forty years and it went 370 00:22:32,880 --> 00:22:36,200 Speaker 1: to another fest at Landis Farms. This time, the pig 371 00:22:36,240 --> 00:22:38,680 Speaker 1: was already dead and the butchering began, but no stadium 372 00:22:38,720 --> 00:22:42,640 Speaker 1: seating or commentator except for the butcher. As this was happening, 373 00:22:42,640 --> 00:22:45,119 Speaker 1: I looked around and saw two Amish kids, maybe six 374 00:22:45,280 --> 00:22:47,720 Speaker 1: or seven, standing there, whispering to each other and pointing. 375 00:22:48,520 --> 00:22:51,040 Speaker 1: I realized that they were critiquing the butchering because they 376 00:22:51,040 --> 00:22:53,160 Speaker 1: had helped with the procedure on their farms. 377 00:22:53,880 --> 00:22:56,560 Speaker 3: Sometimes you need to know where your food comes from. 378 00:22:57,400 --> 00:23:00,000 Speaker 1: And I was also thinking that a Chord Mays would 379 00:23:00,080 --> 00:23:02,000 Speaker 1: be a perfect setting for a Saw movie. 380 00:23:02,240 --> 00:23:09,600 Speaker 3: Can you imagine? Yes, I can done done. I'm pretty sure. 381 00:23:09,640 --> 00:23:11,920 Speaker 1: I just saw a trailer for a movie coming out 382 00:23:12,200 --> 00:23:13,560 Speaker 1: that is set in a corn bin. 383 00:23:13,680 --> 00:23:18,560 Speaker 3: Oh wow, cool? Yeah, so I'm there. I'm already there 384 00:23:18,640 --> 00:23:20,879 Speaker 3: and picking up on the zeitgeist. 385 00:23:20,960 --> 00:23:26,879 Speaker 1: Yeah, it's interesting. I've been to many a festival in 386 00:23:26,920 --> 00:23:31,080 Speaker 1: small towns. I've never seen a pig butchering demonstration. I 387 00:23:31,119 --> 00:23:33,280 Speaker 1: don't know if that's because I avoided it, if it 388 00:23:33,480 --> 00:23:34,480 Speaker 1: just didn't offer it. 389 00:23:34,760 --> 00:23:37,960 Speaker 2: Yeah. I think the only butchering demo that I've ever 390 00:23:38,000 --> 00:23:42,000 Speaker 2: seen was maybe at like Atlanta Food and Wine, and 391 00:23:42,400 --> 00:23:45,040 Speaker 2: one of the booths had set up like a this 392 00:23:45,200 --> 00:23:47,480 Speaker 2: is basically how you break down this part of a 393 00:23:47,520 --> 00:23:49,119 Speaker 2: cow and this is where the different cuts of meat 394 00:23:49,160 --> 00:23:51,919 Speaker 2: come from sort of thing. I feel like I remember that, 395 00:23:52,080 --> 00:23:55,440 Speaker 2: but yeah, I don't feel like that's something I would 396 00:23:55,440 --> 00:23:56,040 Speaker 2: have just made up. 397 00:23:57,520 --> 00:24:04,840 Speaker 1: Well again, hard to say. We did have a friend 398 00:24:04,880 --> 00:24:09,199 Speaker 1: we used to work with who's a photographer, and she 399 00:24:09,400 --> 00:24:15,359 Speaker 1: did an exhibition on butchering chickens. I think primarily oh cool, 400 00:24:15,880 --> 00:24:19,480 Speaker 1: but all the photographs were of the the farmers and 401 00:24:19,480 --> 00:24:23,520 Speaker 1: butchers and chickens, and the goal of her goal. 402 00:24:23,520 --> 00:24:25,320 Speaker 3: Was to show like, you should know where your food 403 00:24:25,359 --> 00:24:26,360 Speaker 3: is coming from, what it took. 404 00:24:26,640 --> 00:24:28,399 Speaker 2: Yeah, if you can't deal with that, you probably shouldn't 405 00:24:28,400 --> 00:24:28,639 Speaker 2: need it. 406 00:24:28,720 --> 00:24:30,560 Speaker 3: Yeah mm hmmmm hmmm. 407 00:24:31,800 --> 00:24:34,679 Speaker 1: Yeah, that's a crazy that's wild to me though, that 408 00:24:34,720 --> 00:24:35,360 Speaker 1: it was like a. 409 00:24:36,600 --> 00:24:41,040 Speaker 2: Yeah, like with an announcer, Well, there. 410 00:24:41,200 --> 00:24:42,119 Speaker 1: Was the leg. 411 00:24:46,840 --> 00:24:49,359 Speaker 2: I yeah, no, I would I would, I would love to, 412 00:24:49,520 --> 00:24:53,720 Speaker 2: I would absolutely be. Yeah, but butchery is something that 413 00:24:53,760 --> 00:24:56,359 Speaker 2: I haven't gotten into personally, but because I feel like 414 00:24:56,480 --> 00:24:59,600 Speaker 2: I shouldn't really have access to very sharp objects all 415 00:24:59,640 --> 00:25:02,879 Speaker 2: the time, like, oh, I'm too accident prone for that. 416 00:25:03,600 --> 00:25:10,040 Speaker 2: But yeah, really really fascinating. Becca wrote post Buffalo Mozzarella episode, 417 00:25:10,160 --> 00:25:15,119 Speaker 2: you should look into the Neapolitan Pizza Association, the Associazone 418 00:25:15,160 --> 00:25:22,440 Speaker 2: Berrate Pizza Nipolatana. Yes, that's kind of it. Sorry, It's 419 00:25:22,480 --> 00:25:25,520 Speaker 2: an international board where they make Neapolitan pizza. Makers have 420 00:25:25,560 --> 00:25:30,160 Speaker 2: specific ingredients and techniques to be certified makers of Neapolitan pizza. 421 00:25:31,000 --> 00:25:34,080 Speaker 2: Buffalo mozzarella, a certain flower, double check me if I'm 422 00:25:34,080 --> 00:25:37,240 Speaker 2: remembering correctly, tomatoes, et cetera. They have to be from 423 00:25:37,280 --> 00:25:40,760 Speaker 2: the Campania region. There are approved suppliers that you have 424 00:25:40,800 --> 00:25:44,679 Speaker 2: to use. Is how serious certified Neapolitan pizza making is. 425 00:25:45,400 --> 00:25:47,560 Speaker 2: The Association is a big deal to be a part 426 00:25:47,600 --> 00:25:50,760 Speaker 2: of if you make pizzas. There's an episode or documentary 427 00:25:50,800 --> 00:25:53,360 Speaker 2: out there about this. I think Netflix or Hulu has 428 00:25:53,400 --> 00:25:59,240 Speaker 2: one with a good overview about it. Ooh yeah, oh yeah. 429 00:25:59,280 --> 00:26:03,200 Speaker 2: I don't think we got into that specific thing in 430 00:26:03,280 --> 00:26:06,560 Speaker 2: our in our pizza episode, but as y'all know, we 431 00:26:06,680 --> 00:26:14,080 Speaker 2: really adore like super specific food directives. Laid out by 432 00:26:14,320 --> 00:26:16,200 Speaker 2: traditional associations like this. 433 00:26:17,440 --> 00:26:21,960 Speaker 1: Yes, yes, and I feel like I have seen some 434 00:26:22,000 --> 00:26:25,480 Speaker 1: of these ingredients where I know you're supposed to use this, 435 00:26:25,480 --> 00:26:26,639 Speaker 1: this brand, the. 436 00:26:26,800 --> 00:26:31,040 Speaker 2: Feeler one, Yeah, the tomatoes from right here, no other 437 00:26:31,119 --> 00:26:32,800 Speaker 2: tomatoes exactly. 438 00:26:33,880 --> 00:26:35,480 Speaker 1: Yeah, so I would love to learn more about that. 439 00:26:36,760 --> 00:26:39,600 Speaker 1: Pizza was such a big topic. I mean almost every 440 00:26:39,600 --> 00:26:42,920 Speaker 1: topic we do, but pizza was such a big one 441 00:26:42,960 --> 00:26:44,680 Speaker 1: that you could go down. 442 00:26:47,080 --> 00:26:47,439 Speaker 2: Yeah. 443 00:26:47,520 --> 00:26:53,919 Speaker 1: Oh yeah, as this comes out, we just had. We 444 00:26:54,040 --> 00:26:56,840 Speaker 1: just got back from Thanksgiving and I met someone I'd 445 00:26:56,840 --> 00:26:58,240 Speaker 1: never met before and he was like, oh, you're on 446 00:26:58,280 --> 00:26:59,080 Speaker 1: a food podcast. 447 00:26:59,119 --> 00:27:01,080 Speaker 3: The first thing he asked was, have you done Hawaiian 448 00:27:01,119 --> 00:27:06,760 Speaker 3: pizza yet? It's so specific. No, I'm not, but we 449 00:27:06,800 --> 00:27:10,879 Speaker 3: will want it. But that there's just so many different types. 450 00:27:11,600 --> 00:27:14,880 Speaker 1: Yeah, and then you get to the specifics of yes, 451 00:27:15,280 --> 00:27:20,240 Speaker 1: it's also only it only can be part of this 452 00:27:20,440 --> 00:27:22,200 Speaker 1: organization if it follows these rules. 453 00:27:22,240 --> 00:27:26,199 Speaker 3: So it's even more specific. Oh my gosh, Oh my gosh. 454 00:27:26,880 --> 00:27:28,760 Speaker 3: But that is really cool, and thank you for letting 455 00:27:28,840 --> 00:27:29,119 Speaker 3: us know. 456 00:27:29,480 --> 00:27:30,960 Speaker 2: Yeah, yeah, we'll have to check that out. 457 00:27:31,760 --> 00:27:36,800 Speaker 1: Yes, absolutely well. Thanks to both of those listeners for 458 00:27:36,840 --> 00:27:38,640 Speaker 1: writing two us. If you like to try to as 459 00:27:38,640 --> 00:27:41,320 Speaker 1: you can our emails. Hello at sabrepod dot com. 460 00:27:41,359 --> 00:27:44,000 Speaker 2: We're also on social media. We are currently on Twitter, 461 00:27:44,040 --> 00:27:46,960 Speaker 2: Facebook and Instagram at saber pod and we do hope 462 00:27:46,960 --> 00:27:49,840 Speaker 2: to hear from you. Sare is production of iHeartRadio. For 463 00:27:49,960 --> 00:27:52,920 Speaker 2: more podcasts my Heart Radio, you can visit the iHeartRadio app, 464 00:27:53,080 --> 00:27:55,800 Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows 465 00:27:56,320 --> 00:27:59,119 Speaker 2: thanks to our super producers Dylan Fagan and Andrew Howard. 466 00:27:59,280 --> 00:28:00,760 Speaker 2: Thanks to you for listen thing, and we hope that 467 00:28:00,800 --> 00:28:04,199 Speaker 2: lots more good things are coming your way.