1 00:00:08,600 --> 00:00:11,240 Speaker 1: Hello, and welcome to food stuff. I'm Anye and I'm 2 00:00:11,320 --> 00:00:14,240 Speaker 1: Lauren Volga Baum. And food stuff is just as American 3 00:00:14,280 --> 00:00:18,200 Speaker 1: as apple pie, wouldn't you say? Yeah? I would say 4 00:00:18,239 --> 00:00:23,040 Speaker 1: that that's probably about accurate, which is to say, not 5 00:00:23,160 --> 00:00:27,920 Speaker 1: necessarily truly American at all, or American inasmuch as it's 6 00:00:28,000 --> 00:00:32,760 Speaker 1: it's a melting pot of deliciousness, exactly to get into 7 00:00:32,880 --> 00:00:36,680 Speaker 1: this patriotic spirit of the fourth of July. Although I 8 00:00:36,800 --> 00:00:40,919 Speaker 1: personally do have a tradition of making nope quote non 9 00:00:40,960 --> 00:00:47,360 Speaker 1: American foods to celebrate that melting pot aspect of the US. Um, 10 00:00:47,400 --> 00:00:51,519 Speaker 1: we thought we'd do apple pie. Yeah, saying as American 11 00:00:51,640 --> 00:00:55,000 Speaker 1: as apple pie, which for international listeners is a saying 12 00:00:55,160 --> 00:00:57,880 Speaker 1: it's a thing. We were curious about that origin of 13 00:00:57,960 --> 00:01:00,560 Speaker 1: that phrase, and if there's any truth behind did so? 14 00:01:01,080 --> 00:01:05,920 Speaker 1: Here we are apple pie. And Miriam Webster defines apple 15 00:01:05,920 --> 00:01:11,280 Speaker 1: pie as quote of relating to or characterized by traditionally 16 00:01:11,319 --> 00:01:18,039 Speaker 1: American values, parentheses such as honesty or simplicity. Yeah, traditionally 17 00:01:18,040 --> 00:01:20,840 Speaker 1: American vallet Those those are nice values. Yeah, sure, I 18 00:01:20,880 --> 00:01:24,160 Speaker 1: wouldn't mind being associated with those values. Um. And a 19 00:01:24,240 --> 00:01:30,040 Speaker 1: quick and probably unnecessary definition, apple pie is a dish 20 00:01:30,160 --> 00:01:33,160 Speaker 1: with a crisp, flaky crust. That's the goal anyway. Yeah, 21 00:01:33,200 --> 00:01:35,360 Speaker 1: that's what you're going for. And it has a sweet 22 00:01:35,360 --> 00:01:39,039 Speaker 1: apple filling. It can have two crest, top and bottom, 23 00:01:39,360 --> 00:01:42,400 Speaker 1: just a bottom crust, a lattice crust, and the crust 24 00:01:42,520 --> 00:01:45,920 Speaker 1: is generally some combination of flour, salt, cold water, and 25 00:01:46,200 --> 00:01:50,800 Speaker 1: lard or some other kind of fat, or a crime crust. 26 00:01:51,720 --> 00:01:55,000 Speaker 1: Never forget the crime crust, how could I? It differs 27 00:01:55,000 --> 00:01:57,920 Speaker 1: from charts, which only have a bottom, and they have 28 00:01:57,960 --> 00:02:01,040 Speaker 1: a more pastry like crust and shallow our sides and 29 00:02:01,160 --> 00:02:03,600 Speaker 1: a gallet which is a sort of circular pastry with 30 00:02:03,600 --> 00:02:05,720 Speaker 1: the size called up around the fruit. My favorite way 31 00:02:05,720 --> 00:02:09,200 Speaker 1: to do pie because who has time? Who has time 32 00:02:09,760 --> 00:02:12,960 Speaker 1: for for a for a pie dish? Me? Apparently because 33 00:02:13,000 --> 00:02:15,320 Speaker 1: I have a pretty good apple fire at the feet, 34 00:02:15,480 --> 00:02:21,080 Speaker 1: oh I see. According to the American Pie Council, which 35 00:02:21,840 --> 00:02:25,400 Speaker 1: that's the thing that exists. Yes, Americans consume seven hundred 36 00:02:25,520 --> 00:02:29,000 Speaker 1: million dollars worth of retail pie, so that's not counting 37 00:02:29,000 --> 00:02:31,399 Speaker 1: restaurant or homemade pies. That's just pie that you buy 38 00:02:31,400 --> 00:02:36,200 Speaker 1: in stores and at n or. About thirty six million 39 00:02:36,280 --> 00:02:39,720 Speaker 1: of Americans surveys say apple pie is their favorite type 40 00:02:39,720 --> 00:02:44,239 Speaker 1: of pie. Is it your favorite type of pie? It's 41 00:02:44,360 --> 00:02:48,320 Speaker 1: up there. I will say pie. If I had like 42 00:02:48,360 --> 00:02:52,120 Speaker 1: a bracket of desserts oring out, pie would be in 43 00:02:52,160 --> 00:02:55,520 Speaker 1: the top four, maybe top two. Oh my goodness about 44 00:02:55,639 --> 00:02:58,040 Speaker 1: this is a very serious ranking system that's going on. 45 00:02:58,120 --> 00:03:00,880 Speaker 1: I've thought about it. I haven't thought about it that much. 46 00:03:00,880 --> 00:03:03,200 Speaker 1: I love an apple pie. I'd say cherry is probably 47 00:03:03,240 --> 00:03:06,480 Speaker 1: my favorite. Really like the tartness of cherries. That is 48 00:03:06,480 --> 00:03:09,600 Speaker 1: the thing I've never had outside of show nies, which 49 00:03:09,600 --> 00:03:12,280 Speaker 1: I'm not going to kill. Oh no, oh goodness, Okay, 50 00:03:12,280 --> 00:03:17,120 Speaker 1: we need to redify this all right, duly noted. Um, 51 00:03:17,160 --> 00:03:23,360 Speaker 1: I love rubarbarb and apple. Oh yeah, oh good one. Yes. Um. Also, 52 00:03:23,440 --> 00:03:26,280 Speaker 1: we got to make apple pie these super old fashioned 53 00:03:26,320 --> 00:03:29,960 Speaker 1: way with a friend, bars Julius Skinner. She's a book 54 00:03:30,040 --> 00:03:33,400 Speaker 1: historian at Kinnasa State University at one of their libraries, 55 00:03:33,480 --> 00:03:36,400 Speaker 1: and uh she she finds old recipes in these books 56 00:03:36,440 --> 00:03:41,320 Speaker 1: and she tries to make them, which is surprisingly difficult 57 00:03:41,360 --> 00:03:44,520 Speaker 1: because old recipes tended to be like like jog your 58 00:03:44,520 --> 00:03:47,800 Speaker 1: memory kind of devices. They didn't really like list like 59 00:03:47,920 --> 00:03:50,440 Speaker 1: how much of stuff to put in stuff or what 60 00:03:50,680 --> 00:03:53,280 Speaker 1: temperatures to cook it. At or like what it's supposed 61 00:03:53,320 --> 00:03:57,080 Speaker 1: to look like. Yeah, she was behind the six hundred 62 00:03:57,120 --> 00:04:01,080 Speaker 1: year old meat recipe in our honey episode, our video episode. 63 00:04:01,920 --> 00:04:04,480 Speaker 1: If you have seen that, and if you haven't, you 64 00:04:04,520 --> 00:04:05,840 Speaker 1: can go check it out. You can check it out 65 00:04:05,880 --> 00:04:08,560 Speaker 1: on Amazon Video or on house to works dot com. Yeah, 66 00:04:08,560 --> 00:04:13,280 Speaker 1: it's pretty excellent. Um. And a very important disclaimer, We're 67 00:04:13,400 --> 00:04:16,559 Speaker 1: not going to talk about the origins of pie because 68 00:04:16,560 --> 00:04:19,720 Speaker 1: that would be very overly ambitious. Yes. Um, We're also 69 00:04:19,720 --> 00:04:21,960 Speaker 1: not going to talk much about the origins of apples. 70 00:04:22,120 --> 00:04:26,080 Speaker 1: It's also a very big independent episode. Yes, but in 71 00:04:26,120 --> 00:04:29,040 Speaker 1: a future episode we will talk about both of those things. 72 00:04:29,560 --> 00:04:31,839 Speaker 1: And we're probably going to do a video on pie 73 00:04:31,880 --> 00:04:34,560 Speaker 1: in the fall. I mean apples, I would be a 74 00:04:34,560 --> 00:04:36,960 Speaker 1: good one to you. No reason not to make a 75 00:04:37,000 --> 00:04:40,159 Speaker 1: pie while we're doing it anyway, Yes, And a fun 76 00:04:40,200 --> 00:04:42,520 Speaker 1: side note I learned while researching this is that pie 77 00:04:42,560 --> 00:04:46,760 Speaker 1: is kind of like, um, a historical cultural regional history 78 00:04:46,800 --> 00:04:49,800 Speaker 1: of the US, because like every place had a certain 79 00:04:49,800 --> 00:04:53,120 Speaker 1: pie that was associated with them. Is really cool. Anyway, 80 00:04:53,600 --> 00:04:58,720 Speaker 1: let's talk about the history of pie, pie and specific 81 00:05:00,120 --> 00:05:04,080 Speaker 1: and to probably no one surprise, apple pie did not 82 00:05:04,600 --> 00:05:08,520 Speaker 1: originate in the United States. It's been around longer than 83 00:05:08,520 --> 00:05:11,200 Speaker 1: the United States, is the thing, right, And we tried 84 00:05:11,200 --> 00:05:13,120 Speaker 1: to think of a way to sort of surprise ending 85 00:05:13,200 --> 00:05:16,040 Speaker 1: this thing. Yeah, like like, oh no, you never would 86 00:05:16,040 --> 00:05:20,040 Speaker 1: have guessed, but yes, really no way to do it 87 00:05:20,080 --> 00:05:23,800 Speaker 1: without it being a very short or very convoluted episode. 88 00:05:23,960 --> 00:05:29,080 Speaker 1: So surprise totally not American right out for it. Nope. 89 00:05:29,160 --> 00:05:32,320 Speaker 1: The oldest recipe written recipe comes to us courtesy of 90 00:05:32,360 --> 00:05:37,560 Speaker 1: a English cookbook. Um, and this is pretty different from 91 00:05:37,600 --> 00:05:40,440 Speaker 1: what we need today. It didn't have much sugar since 92 00:05:40,480 --> 00:05:43,560 Speaker 1: it was very expensive. Do you sugar? Yeah, sure, like 93 00:05:43,640 --> 00:05:47,520 Speaker 1: fifty dollars a pound in today's money. Yeah. And the 94 00:05:47,600 --> 00:05:53,360 Speaker 1: pastry or at the time as it was called the coffin, yes, excellent. Man, 95 00:05:53,680 --> 00:05:56,120 Speaker 1: it was not meant to be eaten. Yeah. Back then, 96 00:05:56,560 --> 00:05:58,800 Speaker 1: pie was really just a container for filling. It was 97 00:05:58,800 --> 00:06:00,480 Speaker 1: a way to carry stuff round. It was like a 98 00:06:00,480 --> 00:06:02,719 Speaker 1: little homemade zip block bag that you could just sort 99 00:06:02,720 --> 00:06:06,240 Speaker 1: of throw away afterwards it, you know which when which 100 00:06:06,279 --> 00:06:09,159 Speaker 1: sounds seems so sad because pie crust is a pie crust, 101 00:06:09,440 --> 00:06:13,599 Speaker 1: it might be my favorite part of pie. Yeah. People 102 00:06:13,600 --> 00:06:17,840 Speaker 1: throughout Europe loved apple pies. Though there are poems with 103 00:06:17,880 --> 00:06:21,919 Speaker 1: lines like my breath is like the steam of apple pies, 104 00:06:22,440 --> 00:06:26,000 Speaker 1: Oh my goodness, or a little bit later in the 105 00:06:26,040 --> 00:06:30,680 Speaker 1: six hundred's English poet William King's aptly named poem apple 106 00:06:30,720 --> 00:06:35,480 Speaker 1: Pie quote of all the delicates which Britain's tried to please, 107 00:06:35,520 --> 00:06:39,679 Speaker 1: the pellet of delight, the eye of all the several kings, 108 00:06:39,720 --> 00:06:43,560 Speaker 1: so sumptuous. Far, there is none that can with apple 109 00:06:43,640 --> 00:06:49,279 Speaker 1: pie compar It's compared. But I guess they probably pronounced 110 00:06:49,279 --> 00:06:53,200 Speaker 1: it differently back then, are far maybe? Or they just 111 00:06:53,440 --> 00:06:57,560 Speaker 1: you know, they just went with what was true in 112 00:06:57,640 --> 00:07:01,279 Speaker 1: their heart. Um, And I have a little picture of 113 00:07:01,320 --> 00:07:05,680 Speaker 1: the oldest apple pyrus to be here, And yeah, if 114 00:07:05,720 --> 00:07:10,040 Speaker 1: I read that today, I would have no idea what 115 00:07:10,120 --> 00:07:12,960 Speaker 1: to do. Yeah. It basically says like, take good apples 116 00:07:12,960 --> 00:07:17,000 Speaker 1: and good spices and figs and maybe pears are in 117 00:07:17,040 --> 00:07:24,720 Speaker 1: there and saffron and put the coffin in your coffin. Yes, 118 00:07:26,000 --> 00:07:30,160 Speaker 1: and that's what you get, right. And on top of this, 119 00:07:30,920 --> 00:07:34,760 Speaker 1: apples weren't native to North America either, yeah or not 120 00:07:34,840 --> 00:07:36,920 Speaker 1: the eating apples that we think of today. They had 121 00:07:36,920 --> 00:07:40,680 Speaker 1: some crab apples going way wait wait wait wait wait, 122 00:07:40,720 --> 00:07:45,280 Speaker 1: way back to Alexander the Great was writing about his 123 00:07:45,320 --> 00:07:48,480 Speaker 1: discovery of what he called dwarf apples and what is 124 00:07:48,520 --> 00:07:53,120 Speaker 1: now Kazakistan, and he bought these apples back to Macedonia 125 00:07:53,640 --> 00:07:56,440 Speaker 1: and from their cuisines in Europe and Asia adopted the apple. 126 00:07:57,480 --> 00:08:00,280 Speaker 1: Modern day US only produces about six per cent of 127 00:08:00,320 --> 00:08:03,280 Speaker 1: the world apples, by the way, while China claims about 128 00:08:04,200 --> 00:08:08,239 Speaker 1: the market. Yeah. Yeah. The next step in the evolution 129 00:08:08,280 --> 00:08:10,800 Speaker 1: of the apple pie occurred in the early fifteen hundreds 130 00:08:10,920 --> 00:08:14,120 Speaker 1: or so. Um sugar sugar was becoming more and more 131 00:08:14,120 --> 00:08:17,520 Speaker 1: available and thus more affordable, allowing the Dutch to come 132 00:08:17,600 --> 00:08:21,640 Speaker 1: up with the lattice crust apple pie, something I usually 133 00:08:21,640 --> 00:08:23,480 Speaker 1: don't do personally, by the way, because I find it's 134 00:08:23,480 --> 00:08:26,160 Speaker 1: a lot of work for just for just pretty and 135 00:08:26,200 --> 00:08:28,440 Speaker 1: I don't really care so hard about the pretty and 136 00:08:28,520 --> 00:08:31,160 Speaker 1: like does it taste good? And shut up? And as 137 00:08:31,200 --> 00:08:34,120 Speaker 1: I said, the crust is my favorite part. And you 138 00:08:34,160 --> 00:08:38,679 Speaker 1: could eat the crust by this point in time, yeah, right. Uh. 139 00:08:38,720 --> 00:08:42,560 Speaker 1: And the apple pie RECIPI we made with Julia, Um, 140 00:08:42,600 --> 00:08:44,920 Speaker 1: it came from around this time, yeah, I think like 141 00:08:44,960 --> 00:08:48,200 Speaker 1: sixteen fifteen somewhere in there. Yeah. And it it involved 142 00:08:48,240 --> 00:08:51,640 Speaker 1: like whole apples, yeah, smaller apples than we conceive of 143 00:08:51,640 --> 00:08:56,800 Speaker 1: them today. Yeah, and orange peels and whole cinnamon sticks 144 00:08:56,559 --> 00:08:59,520 Speaker 1: and all the butter, all the butter. Yeah. The crust 145 00:08:59,559 --> 00:09:02,760 Speaker 1: was made by with with butter um, melted butter and 146 00:09:02,800 --> 00:09:04,920 Speaker 1: egg yolks. And it was it was It was sort 147 00:09:04,920 --> 00:09:07,000 Speaker 1: of like a sort of like a cookie crust, like 148 00:09:07,440 --> 00:09:10,520 Speaker 1: the worst cookie you've ever had in crest format, but 149 00:09:10,679 --> 00:09:14,959 Speaker 1: like totally decent for a crest. Yeah. And despite Lauren's words, 150 00:09:15,080 --> 00:09:17,560 Speaker 1: it was surprisingly good. It was yeah, super tasty. It 151 00:09:17,640 --> 00:09:20,440 Speaker 1: was tricky to eat because of the whole apple. Then 152 00:09:20,480 --> 00:09:24,520 Speaker 1: they weren't fully cord so yeah. Um. And also this 153 00:09:24,559 --> 00:09:27,680 Speaker 1: book was about how to be a proper housewife and 154 00:09:27,760 --> 00:09:33,560 Speaker 1: had topics like sewing and minor surgery. Get with his housewives, 155 00:09:33,640 --> 00:09:36,040 Speaker 1: I know up through the six hundreds, by the way, 156 00:09:36,080 --> 00:09:39,199 Speaker 1: at least apple pies were sometimes called Pippin pies because 157 00:09:39,240 --> 00:09:42,560 Speaker 1: Pippin was a common term for apples and also my 158 00:09:42,600 --> 00:09:47,040 Speaker 1: favorite character for more of the rings. Yes. Absolutely. When 159 00:09:47,120 --> 00:09:50,040 Speaker 1: English colonists first arrived to North America, they were sad 160 00:09:50,040 --> 00:09:52,760 Speaker 1: and to discover only crab apple trees that can you 161 00:09:52,800 --> 00:09:55,640 Speaker 1: mentioned earlier. Um, and for those who've never tried a 162 00:09:55,640 --> 00:09:58,480 Speaker 1: crab apple, they are as the name suggest much sour 163 00:09:58,720 --> 00:10:01,360 Speaker 1: than apples. They felt got a texture that's sort of 164 00:10:01,360 --> 00:10:05,520 Speaker 1: like compressed sawdust. They're not juicy, is what I'm saying. Yeah, 165 00:10:05,600 --> 00:10:10,000 Speaker 1: we're really selling the crab apple. I've heard that they 166 00:10:10,040 --> 00:10:11,840 Speaker 1: make really good jam, though I have heard that as well. 167 00:10:11,840 --> 00:10:13,960 Speaker 1: I have a friend who who's big into that. I 168 00:10:13,960 --> 00:10:16,040 Speaker 1: believe I have a crab apple tree outside by apartment. 169 00:10:16,080 --> 00:10:17,480 Speaker 1: I took a picture and I'm going to show it 170 00:10:17,520 --> 00:10:20,240 Speaker 1: to Lauren and see what she says, because I don't know, 171 00:10:20,280 --> 00:10:24,800 Speaker 1: I've never seen one. Settlers bought apple seeds with them 172 00:10:24,840 --> 00:10:27,600 Speaker 1: from Europe, but found that they had trouble growing them 173 00:10:27,640 --> 00:10:33,120 Speaker 1: because they were lacking one key thing. Honey bees, to 174 00:10:33,200 --> 00:10:38,360 Speaker 1: be specific, European honey bees, which produced fifty ms of 175 00:10:38,400 --> 00:10:40,920 Speaker 1: honey per year compared to the one kogram of North 176 00:10:40,920 --> 00:10:46,040 Speaker 1: American honeybee um. To rebody this, European honeybees were shipped 177 00:10:46,120 --> 00:10:55,319 Speaker 1: North America beginning in sixteen two. I was wondering about that. Okay, excellent, two. Oh, 178 00:10:55,320 --> 00:10:59,920 Speaker 1: that's fascinating ancient bee shipping, you know. Okay, but yes, 179 00:11:00,120 --> 00:11:02,280 Speaker 1: apples are one of those things that needs pollinators like 180 00:11:02,360 --> 00:11:04,839 Speaker 1: honey bees in order to make fruit to happen at all. 181 00:11:05,320 --> 00:11:08,680 Speaker 1: And it's also hard to grow good apples from just seeds. Um. 182 00:11:08,880 --> 00:11:14,000 Speaker 1: The seed of an apple varietal is so genetically kind 183 00:11:14,000 --> 00:11:18,240 Speaker 1: of mushy. Um that uh that that the tree that 184 00:11:18,280 --> 00:11:20,560 Speaker 1: you grow from an apple's seed isn't going to necessarily 185 00:11:20,559 --> 00:11:23,240 Speaker 1: produce fruit that looks like that apple that you planted 186 00:11:23,280 --> 00:11:25,680 Speaker 1: the seed from. Um. So you have to you have 187 00:11:25,679 --> 00:11:29,080 Speaker 1: to very carefully develop trees over a course of time 188 00:11:29,080 --> 00:11:32,400 Speaker 1: in order to make them grow good fruit. Um. And 189 00:11:32,679 --> 00:11:37,640 Speaker 1: good grafting on branches from developed trees really helps. So mhmm. Interesting. 190 00:11:38,600 --> 00:11:40,760 Speaker 1: It took a while for a crop of what we're 191 00:11:40,800 --> 00:11:45,560 Speaker 1: called cooking quality or dessert apples, basically crisp and acidic 192 00:11:45,640 --> 00:11:49,360 Speaker 1: varieties to produce any fruits. So early Americans primarily used 193 00:11:49,360 --> 00:11:53,760 Speaker 1: apples for cider and hard cider. Yeah. Yeah, I like 194 00:11:53,800 --> 00:11:58,160 Speaker 1: alcoholic ciders. Yes, that's yes. The first written record of 195 00:11:58,200 --> 00:12:02,160 Speaker 1: apple pie in the US didn't pop up until and 196 00:12:02,200 --> 00:12:05,000 Speaker 1: it was most likely bought over by British, Dutch and 197 00:12:05,080 --> 00:12:10,120 Speaker 1: Swedish immigrants. Um. Apple pies rose and popularity in colonial 198 00:12:10,160 --> 00:12:13,560 Speaker 1: America thanks in part to the innovation of Pennsylvania Dutch 199 00:12:13,559 --> 00:12:16,520 Speaker 1: women as far as peeling, couring, and drying apples so 200 00:12:16,559 --> 00:12:20,040 Speaker 1: that they could be preserved and enjoyed your round. Um, 201 00:12:20,040 --> 00:12:22,319 Speaker 1: they're fall fruit and although they do hold up a 202 00:12:22,360 --> 00:12:23,960 Speaker 1: lot better than a lot of other fruits, like under 203 00:12:23,960 --> 00:12:27,880 Speaker 1: the right circumstances, apples harvest harvested in September or October 204 00:12:28,080 --> 00:12:31,240 Speaker 1: can be sold in March or April. Uh. But they 205 00:12:31,240 --> 00:12:34,560 Speaker 1: certainly don't last into like this summer. Um. Also that 206 00:12:34,600 --> 00:12:37,920 Speaker 1: March or April thing is with modern technology of refrigeration 207 00:12:38,000 --> 00:12:41,079 Speaker 1: and specialty air mixes that prevent ripening and microbe growth 208 00:12:41,120 --> 00:12:43,360 Speaker 1: and stuff like that. Um. But with a good cold 209 00:12:43,360 --> 00:12:45,960 Speaker 1: cellar storage area, fresh apples could certainly be kept through 210 00:12:46,000 --> 00:12:49,199 Speaker 1: the winter. Um. But but yes, preservation by a drying 211 00:12:49,280 --> 00:12:53,320 Speaker 1: was cool technology, very cool, and at this time pie 212 00:12:53,400 --> 00:12:57,320 Speaker 1: could be enjoyed at any meal. Sometimes it's the entire 213 00:12:57,440 --> 00:13:02,000 Speaker 1: meal and often served with cheddar cheese. Um. More and 214 00:13:02,040 --> 00:13:05,080 Speaker 1: more apple pie recipes are appear cookbooks, along with recipes 215 00:13:05,120 --> 00:13:08,680 Speaker 1: for apple and Marlborough puddings, which were very similar to 216 00:13:08,720 --> 00:13:11,440 Speaker 1: apple pies. Um. These puddings called for eggs to be 217 00:13:11,559 --> 00:13:13,920 Speaker 1: used in the apple mix, thus making the filling of 218 00:13:13,960 --> 00:13:16,960 Speaker 1: the pie a little bit more hearty, more meal like. Yes, 219 00:13:17,559 --> 00:13:22,760 Speaker 1: a Swedish settler in Delaware, one doctor Israel Crellius. Sure, 220 00:13:22,840 --> 00:13:26,600 Speaker 1: let's go with that, wrote in seventeen fifty nine. Apple 221 00:13:26,640 --> 00:13:29,120 Speaker 1: pie is used throughout the whole year, and when fresh 222 00:13:29,160 --> 00:13:32,000 Speaker 1: apples are no longer to be had, dried ones are used. 223 00:13:32,240 --> 00:13:34,920 Speaker 1: Is the evening meal of children. House pie in country 224 00:13:34,920 --> 00:13:37,400 Speaker 1: places is made of apples neither peeled nor freed from 225 00:13:37,440 --> 00:13:39,720 Speaker 1: their cores, and it's crust is not broken if a 226 00:13:39,720 --> 00:13:42,960 Speaker 1: wagon wheel goes over it. That sounds like a very 227 00:13:43,000 --> 00:13:48,200 Speaker 1: sturdy crust. Then in the late seventeen hundreds, an important 228 00:13:48,200 --> 00:13:52,520 Speaker 1: step occurred towards apple pie gaining it's it's rip as American. 229 00:13:53,200 --> 00:13:57,920 Speaker 1: A man from Massachusetts named John Chapman went around the 230 00:13:58,000 --> 00:14:02,640 Speaker 1: New American Frontier planting apple seeds, primarily focusing his efforts 231 00:14:02,679 --> 00:14:06,520 Speaker 1: in Ohio and Pennsylvania. After he planted these trees, he's 232 00:14:06,760 --> 00:14:10,520 Speaker 1: he'd wait a couple of years, return and sell the 233 00:14:10,640 --> 00:14:15,240 Speaker 1: land at a higher price. He mostly walked to estimates say, 234 00:14:15,320 --> 00:14:20,520 Speaker 1: somewhere around ten thousand miles, barefoot, single knife for protection. 235 00:14:21,480 --> 00:14:23,800 Speaker 1: He was. It's kind of a weirdo, but super American 236 00:14:23,920 --> 00:14:30,760 Speaker 1: and his frontiers. And yes, I'm talking about Johnny apple seed. Uh, 237 00:14:30,800 --> 00:14:34,880 Speaker 1: he helped associate apples with being American, and these apples 238 00:14:34,880 --> 00:14:37,760 Speaker 1: were still very sour and still use more for sight 239 00:14:37,840 --> 00:14:40,720 Speaker 1: of than apple pie. But it's a story like I 240 00:14:40,760 --> 00:14:42,520 Speaker 1: honestly can't tell you what it is, but I know 241 00:14:42,560 --> 00:14:46,840 Speaker 1: it's a story that can't get told a lot. Yeah, yeah, 242 00:14:47,120 --> 00:14:51,680 Speaker 1: and yeah. He's so rebellious against the van and he 243 00:14:51,800 --> 00:14:54,760 Speaker 1: just goes around and plants his apples and does stuff. 244 00:14:55,280 --> 00:14:57,080 Speaker 1: He has a cute dog. I don't know. Yeah, there's 245 00:14:57,120 --> 00:15:00,920 Speaker 1: there's a very strange children's tradition of Johnny apples Some 246 00:15:00,920 --> 00:15:03,400 Speaker 1: some people say that that since since these apples were 247 00:15:03,400 --> 00:15:05,520 Speaker 1: being used for cider, that he really brought the gift 248 00:15:05,560 --> 00:15:10,520 Speaker 1: of alcohol to the frontier. Uh Um. Another dude was 249 00:15:10,600 --> 00:15:13,560 Speaker 1: also famous, although not legendary like Johnny Appleseed because he 250 00:15:13,600 --> 00:15:19,160 Speaker 1: like wore shoes and was trying to be legendary shoes 251 00:15:19,200 --> 00:15:22,720 Speaker 1: off right. Um. He was also famous for spreading apple 252 00:15:22,720 --> 00:15:26,320 Speaker 1: trees through the Northeast around the same time. By the 253 00:15:26,400 --> 00:15:30,000 Speaker 1: name of General Rufus Putnam. Uh he was a charter 254 00:15:30,080 --> 00:15:33,480 Speaker 1: member of the Ohio Company, which was encouraging farmer settlement 255 00:15:33,520 --> 00:15:36,960 Speaker 1: through the territory in the seventeen eighties and on Um 256 00:15:37,000 --> 00:15:41,720 Speaker 1: and he sold grafted trees with good quality fruit to farmers. 257 00:15:41,800 --> 00:15:45,320 Speaker 1: And it was like like eating apples. Uh. And it 258 00:15:45,400 --> 00:15:47,520 Speaker 1: was a good crop for small farms because the trees 259 00:15:47,560 --> 00:15:49,760 Speaker 1: could be tended without a whole lot of labor, and 260 00:15:50,000 --> 00:15:52,400 Speaker 1: the fruit was easily preserved through the winter. Um. The 261 00:15:52,440 --> 00:15:55,280 Speaker 1: apple tree, in this way would slowly become a symbol 262 00:15:55,360 --> 00:16:00,440 Speaker 1: of American like fortitude and independence. Okay, one of the 263 00:16:00,720 --> 00:16:07,120 Speaker 1: seedlings of of legends in there um. In seventeen nineties six, 264 00:16:07,200 --> 00:16:10,720 Speaker 1: Amelia Simmons was the first American to publish a cookbook. 265 00:16:11,440 --> 00:16:14,040 Speaker 1: I mean lots of people have written them. She pressed 266 00:16:14,080 --> 00:16:18,080 Speaker 1: print um, It's called American Cookery um and and it 267 00:16:18,160 --> 00:16:20,960 Speaker 1: was therefore the first published recipe for American apple pie. 268 00:16:22,360 --> 00:16:27,200 Speaker 1: Good one, Amelia Simmons and Americans love of pie started 269 00:16:27,240 --> 00:16:29,560 Speaker 1: to wayne in the eighteen hundreds with the beginnings of 270 00:16:30,080 --> 00:16:36,000 Speaker 1: diets and nutrition concerns, especially concerning the crust. Sarah Josifa 271 00:16:36,080 --> 00:16:39,000 Speaker 1: Hale of Thanksgiving Faith, which is one of my favorite 272 00:16:39,320 --> 00:16:42,800 Speaker 1: stories from history of Thanksgiving fame. Did she invent Thanksgiving? What? 273 00:16:43,600 --> 00:16:49,600 Speaker 1: Oh man? She she wanted Thanksgiving so badly. She wrote 274 00:16:49,600 --> 00:16:53,960 Speaker 1: Abraham Lincoln a letter every year campaigning for there to 275 00:16:54,040 --> 00:16:56,080 Speaker 1: be this day, and she had the meal all like 276 00:16:56,240 --> 00:16:59,240 Speaker 1: drawn up where you do this big, extra extravagant meal 277 00:16:59,320 --> 00:17:02,720 Speaker 1: to show off like American housewives and all the food 278 00:17:02,840 --> 00:17:08,520 Speaker 1: and just our bounty and fed. Yeah, and she used it. 279 00:17:09,160 --> 00:17:12,040 Speaker 1: She eventually won, linking over with it being like we 280 00:17:12,080 --> 00:17:15,880 Speaker 1: can help heal from the civil or if we just 281 00:17:16,359 --> 00:17:19,640 Speaker 1: we just had She basically she wrote a very long 282 00:17:19,720 --> 00:17:22,760 Speaker 1: letter campaign to get this holiday, and she did. And 283 00:17:22,840 --> 00:17:25,919 Speaker 1: there's a whole episode from my old show Steffan never 284 00:17:26,000 --> 00:17:29,960 Speaker 1: told you her story, Sarah Dousey, hail, it's hilarious recom 285 00:17:29,960 --> 00:17:33,920 Speaker 1: been looking it up anyway, all right, so she wrote 286 00:17:34,040 --> 00:17:38,160 Speaker 1: concerning apple five, she wrote in her cookbook The Good 287 00:17:38,240 --> 00:17:41,560 Speaker 1: Housekeeper quote, it would really be a great improvement in 288 00:17:41,600 --> 00:17:44,320 Speaker 1: the matter of health if people would eat their delicious 289 00:17:44,320 --> 00:17:47,479 Speaker 1: summer fruits with good light bread, instead of working up 290 00:17:47,480 --> 00:17:49,840 Speaker 1: the flower with water and butter to a compound that 291 00:17:49,880 --> 00:17:53,560 Speaker 1: almost defies the digestive powers, and baking there in the 292 00:17:53,600 --> 00:17:57,480 Speaker 1: fruits till they lose nearly all their fine original goodness. 293 00:17:58,760 --> 00:18:02,920 Speaker 1: And in eight team sixty nine, abolitionist Harriet Beecher Stowe 294 00:18:02,960 --> 00:18:06,400 Speaker 1: wrote about the Pie. The Pie is an English institution 295 00:18:06,440 --> 00:18:10,800 Speaker 1: which planted on American soil. Forthwith ran rampant and first 296 00:18:10,840 --> 00:18:14,760 Speaker 1: forth into an untold variety of genre and species. Oh 297 00:18:14,760 --> 00:18:18,720 Speaker 1: my goodness. Meanwhile, these health claims against pies were kind 298 00:18:18,720 --> 00:18:22,520 Speaker 1: of everywhere in the United States. Sarah Tyson Roarer wrote 299 00:18:22,640 --> 00:18:26,399 Speaker 1: articles like why I oppose pies and why I have 300 00:18:26,520 --> 00:18:28,919 Speaker 1: no cakes and pies on my table. Um, this was 301 00:18:28,960 --> 00:18:31,320 Speaker 1: around the turn of the twentieth century. A couple of 302 00:18:31,320 --> 00:18:35,000 Speaker 1: her quotes the inside of a pie is injurious, and 303 00:18:35,720 --> 00:18:42,720 Speaker 1: pies and cakes are indigestible. Oh strong feelings. Yeah, indeed, um, 304 00:18:42,760 --> 00:18:46,080 Speaker 1: and some of these strong feelings might have also helped 305 00:18:46,200 --> 00:18:49,560 Speaker 1: make apple pie the kind of legend that it is today. 306 00:18:49,960 --> 00:18:52,400 Speaker 1: And we will get to that story after a quick 307 00:18:52,440 --> 00:19:03,040 Speaker 1: break for a word from our sponsor, and we're back, 308 00:19:03,119 --> 00:19:07,480 Speaker 1: Thank you sponsor. So, as I was saying, um, the 309 00:19:07,800 --> 00:19:10,920 Speaker 1: staging of the apple pie as this American thing, may 310 00:19:10,960 --> 00:19:14,080 Speaker 1: actually be in part due to these health concerns, because 311 00:19:14,160 --> 00:19:18,160 Speaker 1: in nineteen o two, an English writer slightly more judiciously 312 00:19:18,320 --> 00:19:21,720 Speaker 1: than Roarer suggested that apple pie should only be eaten 313 00:19:21,760 --> 00:19:26,000 Speaker 1: twice per week, only twice, only twice per week. Um. 314 00:19:26,040 --> 00:19:31,560 Speaker 1: But nonetheless, this this you know, very civil suggestion prompted 315 00:19:31,600 --> 00:19:35,440 Speaker 1: a New York Times editor to respond, quote, eating the 316 00:19:35,480 --> 00:19:38,760 Speaker 1: pie twice week is utterly insufficient, as anyone who knows 317 00:19:38,800 --> 00:19:40,480 Speaker 1: the secret of our strength as a nation and the 318 00:19:40,480 --> 00:19:45,040 Speaker 1: foundation of our industrial supremacy must admit pies the American 319 00:19:45,080 --> 00:19:48,639 Speaker 1: synonym of prosperity, and it's varying contents, the calendar of 320 00:19:48,720 --> 00:19:52,600 Speaker 1: changing seasons. Pie is the food of the heroic. No 321 00:19:52,840 --> 00:19:56,720 Speaker 1: pie eating people can be permanently vanquished. It's a it's 322 00:19:56,720 --> 00:19:59,679 Speaker 1: a strong sentiment. It is very strong, but but it 323 00:19:59,720 --> 00:20:03,359 Speaker 1: does kind of demonstrate like the nostalgia that apple pie 324 00:20:03,400 --> 00:20:07,280 Speaker 1: in particular has inspired because it's the simple and homy dish, 325 00:20:07,840 --> 00:20:11,240 Speaker 1: And yeah, I think it's cultural popularity is really tied 326 00:20:11,280 --> 00:20:15,680 Speaker 1: to that nostalgia. UM. Speaking of the phrase American is 327 00:20:15,720 --> 00:20:18,600 Speaker 1: apple pie probably originated in the first couple of decades 328 00:20:18,600 --> 00:20:20,800 Speaker 1: of the twentieth century. UM It popped up in print 329 00:20:20,840 --> 00:20:24,359 Speaker 1: as early as nineteen It was being used there to 330 00:20:24,480 --> 00:20:28,040 Speaker 1: describe lou Henry Hoover, the first lady of the Hoover Presidency, 331 00:20:28,280 --> 00:20:31,600 Speaker 1: and what a good homemaker she was. The phrase didn't 332 00:20:31,600 --> 00:20:34,639 Speaker 1: spread to wide use until the nineteen forties, when it 333 00:20:34,720 --> 00:20:37,200 Speaker 1: became a bit of a meme as the United States 334 00:20:37,240 --> 00:20:39,560 Speaker 1: got into World War two. You know when when journalists 335 00:20:39,560 --> 00:20:41,640 Speaker 1: were asking soldiers why they were going off to war, 336 00:20:41,880 --> 00:20:43,960 Speaker 1: that's say that they were fighting for mom and apple pie. 337 00:20:44,680 --> 00:20:48,240 Speaker 1: In nineteen forty one, Carmen Lombardo and John Jacob Loebe 338 00:20:48,359 --> 00:20:51,840 Speaker 1: published the song ma, I Miss your apple Pie. I've 339 00:20:51,880 --> 00:20:54,320 Speaker 1: never heard this song. I haven't heard it, but but 340 00:20:54,440 --> 00:20:57,920 Speaker 1: it's about It's a soldier writing home saying like, Mom, 341 00:20:57,920 --> 00:21:00,000 Speaker 1: I miss your apple pie. It's like so so good 342 00:21:00,040 --> 00:21:03,080 Speaker 1: it and I guess I'm miss you two a yeah. 343 00:21:03,200 --> 00:21:05,720 Speaker 1: As of ninety two, apple pie was the most frequently 344 00:21:05,760 --> 00:21:10,960 Speaker 1: served dessert at American military posts, and perhaps because of 345 00:21:10,960 --> 00:21:12,840 Speaker 1: all of this, during the post war boom of the 346 00:21:12,880 --> 00:21:15,840 Speaker 1: nineteen fifties and sixties, the idea of the apple pie 347 00:21:15,840 --> 00:21:20,240 Speaker 1: being this specifically American tradition really took root. Meanwhile, in 348 00:21:20,320 --> 00:21:24,600 Speaker 1: nineteen forty, Edward Lwell Whiting wrote in a New York 349 00:21:24,600 --> 00:21:28,840 Speaker 1: Times article about northern New England specifically that there apple 350 00:21:28,840 --> 00:21:31,480 Speaker 1: pie is a food, a cult, and a ceremony, if 351 00:21:31,480 --> 00:21:38,560 Speaker 1: not a religion, Wow, what a religion? And he's like 352 00:21:38,640 --> 00:21:44,520 Speaker 1: signed me up. Food industrialization was also in full swing 353 00:21:44,600 --> 00:21:47,280 Speaker 1: at the time, and after World War two, General Mills 354 00:21:47,320 --> 00:21:49,840 Speaker 1: introduced pie Quick for the busy housewife. Yes, it was 355 00:21:49,920 --> 00:21:53,680 Speaker 1: quote an entire pie in a package and included a 356 00:21:53,680 --> 00:21:58,119 Speaker 1: pie crust mix and a bag of dehydrated apples. I 357 00:21:58,119 --> 00:22:00,840 Speaker 1: don't think it ever really caught on. I certainly haven't 358 00:22:00,840 --> 00:22:04,600 Speaker 1: heard of pie quick. In fact, in nineteen fifty three, 359 00:22:04,680 --> 00:22:07,919 Speaker 1: a gallop pole asked Americans what dish was quote the 360 00:22:07,960 --> 00:22:11,000 Speaker 1: real test of a woman's ability to cook, and both 361 00:22:11,040 --> 00:22:15,960 Speaker 1: men and women overwhelmingly answered apple pie. In nineteen fifties six, 362 00:22:16,040 --> 00:22:19,000 Speaker 1: a businessman by the name of Robert P. Smith worked 363 00:22:19,040 --> 00:22:21,960 Speaker 1: out a technique to freeze pies and thus made his 364 00:22:22,080 --> 00:22:27,359 Speaker 1: pie business national um based on his mother's recipes. Mrs Smith, 365 00:22:28,200 --> 00:22:31,200 Speaker 1: Yes there was a Mrs Smith. This is Amanda Smith. 366 00:22:31,280 --> 00:22:35,560 Speaker 1: In fact, Robert had started selling mom's apple pies at 367 00:22:35,560 --> 00:22:37,880 Speaker 1: a Y m C. A lunch counter in nineteen nineteen, 368 00:22:38,200 --> 00:22:40,560 Speaker 1: which grew to a standalone pie shop, which led to 369 00:22:40,720 --> 00:22:43,399 Speaker 1: factories in the nineteen thirties and then yeah, frozen pies. 370 00:22:43,720 --> 00:22:47,200 Speaker 1: That's why we have frozen pies and supermarkets everywhere. Wow, 371 00:22:47,600 --> 00:22:50,359 Speaker 1: thank you, Mrs Smith. Apple pie was the first dessert 372 00:22:50,400 --> 00:22:53,440 Speaker 1: that McDonald's released in nineteen sixty eight. The same year. 373 00:22:53,440 --> 00:22:56,040 Speaker 1: By the way that the Big Mac debut um their 374 00:22:56,040 --> 00:22:58,560 Speaker 1: their recipe. The the hand pie that that was deep 375 00:22:58,600 --> 00:23:02,200 Speaker 1: fried came from a franchise in Tennessee. The fried pie 376 00:23:02,240 --> 00:23:06,320 Speaker 1: would eventually be replaced by a baked version in that's 377 00:23:06,440 --> 00:23:11,080 Speaker 1: a pretty American thing, apple pie and you got you 378 00:23:11,240 --> 00:23:15,760 Speaker 1: McDonald's Big Mac and you fried everything. Just both of 379 00:23:15,800 --> 00:23:19,000 Speaker 1: them go straight into a deep friar exactly. Oh, deep 380 00:23:19,000 --> 00:23:22,119 Speaker 1: fried Big Mac. What. I'm sure that, I'm sure someone's 381 00:23:22,119 --> 00:23:25,680 Speaker 1: done it. Yeah, very true. Um. Going by the digital 382 00:23:25,800 --> 00:23:28,359 Speaker 1: archives of the New York Times, we hit peak apple 383 00:23:28,400 --> 00:23:32,440 Speaker 1: pie interest in the nineteen eighties. That's been on slight 384 00:23:32,520 --> 00:23:38,480 Speaker 1: decline ever since. Oh no, I actually only recently discovered 385 00:23:39,359 --> 00:23:42,119 Speaker 1: apple pie. No, we never had it when I was 386 00:23:42,160 --> 00:23:44,719 Speaker 1: growing up, and then I just decided to make it 387 00:23:44,760 --> 00:23:48,720 Speaker 1: one year. Yeah, like a couple of years ago. So 388 00:23:49,040 --> 00:23:50,280 Speaker 1: it was one of the It was one of the 389 00:23:50,280 --> 00:23:52,600 Speaker 1: few desserts that my that my father made. Uh he 390 00:23:53,200 --> 00:23:55,720 Speaker 1: was he was a cook, but um, but most of 391 00:23:55,720 --> 00:23:58,280 Speaker 1: the time it was it was savory stuff. But at 392 00:23:58,280 --> 00:24:01,200 Speaker 1: home occasionally for for holidays, he would make an apple 393 00:24:01,200 --> 00:24:04,199 Speaker 1: pie that had a bunch of cream involved in the filling. 394 00:24:04,520 --> 00:24:08,600 Speaker 1: It's real good. Yeah, I always thought apple pie was 395 00:24:08,640 --> 00:24:10,840 Speaker 1: more associated with summer, but I guess a lot of 396 00:24:10,840 --> 00:24:17,880 Speaker 1: people make it for Christmas holiday. So that's the history part. 397 00:24:18,560 --> 00:24:21,719 Speaker 1: We got a brief little science thing here, yeah, um, 398 00:24:21,760 --> 00:24:24,560 Speaker 1: because a couple of key science concepts do play a 399 00:24:24,680 --> 00:24:28,239 Speaker 1: role in making an excellent apple and or pretty much 400 00:24:28,240 --> 00:24:31,159 Speaker 1: any kind of whatever. Yeah. One of them is the 401 00:24:31,200 --> 00:24:34,600 Speaker 1: mayard reaction. Um. Then this is the browning thing that 402 00:24:34,680 --> 00:24:37,240 Speaker 1: happens as a result of the protein and sugar combining 403 00:24:37,280 --> 00:24:40,879 Speaker 1: with heat and then decomposing and forming all these different compounds. 404 00:24:41,400 --> 00:24:46,639 Speaker 1: And these compounds rearranged themselves as sucross and amino acids 405 00:24:46,680 --> 00:24:52,560 Speaker 1: react at around You're gonna intend degrease fahrenheit seven degrees celsius. Um. 406 00:24:52,600 --> 00:24:55,880 Speaker 1: They attached to water molecules, and they helped create both 407 00:24:55,920 --> 00:25:01,439 Speaker 1: the pies shell and some of those delightful apply aromas. Yes. Um. 408 00:25:02,240 --> 00:25:04,760 Speaker 1: By far, the most complicated part of this whole thing 409 00:25:04,800 --> 00:25:07,840 Speaker 1: seems to be the crest and getting the right the 410 00:25:07,920 --> 00:25:12,800 Speaker 1: flaky buttery crusts that falls apart when you take a bite, 411 00:25:12,800 --> 00:25:16,439 Speaker 1: but it doesn't get soggy or overly chewy. Um. And 412 00:25:16,520 --> 00:25:19,520 Speaker 1: this seems to be a matter of managing the gluten 413 00:25:19,560 --> 00:25:24,000 Speaker 1: formation by limiting the amount of water you use, because 414 00:25:24,040 --> 00:25:26,320 Speaker 1: gluten needs water, and the more gluten the top of 415 00:25:26,320 --> 00:25:30,440 Speaker 1: the crest and the butter helps impede the water from 416 00:25:30,480 --> 00:25:34,399 Speaker 1: forming gluten. I read all about the science find of 417 00:25:34,440 --> 00:25:40,080 Speaker 1: flaky pike cress and very very good. But the condensed, 418 00:25:40,119 --> 00:25:43,399 Speaker 1: any understanding version is you've got three main things going on. 419 00:25:43,480 --> 00:25:47,080 Speaker 1: You've got dry flour and it absorbs whatever water you 420 00:25:47,160 --> 00:25:51,479 Speaker 1: use and forms like these stretchy gluten things. And then 421 00:25:51,520 --> 00:25:54,200 Speaker 1: you've got pieces of butter or whatever fat you're using 422 00:25:55,000 --> 00:25:57,960 Speaker 1: that are coated with flour with flour that flatten out 423 00:25:58,040 --> 00:26:01,360 Speaker 1: when you roll them, and they separate the layers of 424 00:26:01,400 --> 00:26:05,320 Speaker 1: the stretchy gluten so that when you bake it there's 425 00:26:05,320 --> 00:26:08,520 Speaker 1: those slaky little layers that you see um. And there's 426 00:26:08,520 --> 00:26:10,439 Speaker 1: the third thing is the sort of in between the 427 00:26:10,480 --> 00:26:14,080 Speaker 1: two things paste that is similar to the fat layer, 428 00:26:14,200 --> 00:26:18,320 Speaker 1: but it melts and releases individual flower bits into the 429 00:26:18,359 --> 00:26:25,760 Speaker 1: glutinified flower. So flaky del discuss layers. It's actually really interesting, 430 00:26:26,680 --> 00:26:31,960 Speaker 1: very dense, and some argument about it, but that seems 431 00:26:32,200 --> 00:26:36,119 Speaker 1: to be what most people agree upon. There's there's definitely 432 00:26:36,200 --> 00:26:40,160 Speaker 1: argument about how to make the altos. I've got my way, 433 00:26:40,200 --> 00:26:42,880 Speaker 1: which is pretty easy. And also, um, I don't have 434 00:26:44,000 --> 00:26:48,280 Speaker 1: a food processor. Um, so when I'm like cutting the flower, 435 00:26:48,480 --> 00:26:51,240 Speaker 1: the butter into the flower, I freeze the butter and 436 00:26:51,280 --> 00:26:56,199 Speaker 1: then I grate it. That's a great idea, isn't it 437 00:26:56,320 --> 00:26:58,760 Speaker 1: so good? And he just blew my mind a little bit. 438 00:26:58,840 --> 00:27:01,080 Speaker 1: That's how I make my flat grass because the yeah, 439 00:27:01,240 --> 00:27:03,960 Speaker 1: okay that the colder the butter, the more it kind 440 00:27:03,960 --> 00:27:07,879 Speaker 1: of facilitates that that that later you don't want it 441 00:27:07,920 --> 00:27:12,840 Speaker 1: to melt. Um and to get over the well. One 442 00:27:12,840 --> 00:27:16,200 Speaker 1: way to get past the water form and gluten thing 443 00:27:16,359 --> 00:27:19,320 Speaker 1: is apparently you can use alcohols like around or vodka 444 00:27:19,359 --> 00:27:22,320 Speaker 1: in place of water. I've tried it. It's it's fine. 445 00:27:22,800 --> 00:27:25,720 Speaker 1: Really yeah, okay, I'm interested to try it. I mean 446 00:27:25,720 --> 00:27:27,680 Speaker 1: that the alcohol cooks off. You're not gonna get drunk 447 00:27:27,720 --> 00:27:31,720 Speaker 1: off the pod. Sorry. That's why you save some rum 448 00:27:31,840 --> 00:27:36,359 Speaker 1: for okay afterwards, for the chef. Yeah, as as Julia 449 00:27:36,520 --> 00:27:38,560 Speaker 1: Julia Child would do, just you know some some of 450 00:27:38,560 --> 00:27:43,119 Speaker 1: the crests some for you. Right. Another thing is viscosity, 451 00:27:43,400 --> 00:27:47,040 Speaker 1: and that's important to the desired pie thickness to get 452 00:27:47,040 --> 00:27:50,240 Speaker 1: that lovely gooey texture. Um. And it relies on the 453 00:27:50,480 --> 00:27:54,960 Speaker 1: thickener like cord starch. But most fruits have pecton, and 454 00:27:55,040 --> 00:27:59,119 Speaker 1: apples especially they have like ten to peckton, which is 455 00:27:59,119 --> 00:28:02,159 Speaker 1: sort of like the silly oler glue thing. Um, it 456 00:28:02,240 --> 00:28:05,600 Speaker 1: starts to break down around in one degrees fahrenheit sixt 457 00:28:05,680 --> 00:28:08,800 Speaker 1: tree celsius and pecton is an ingredient you can find 458 00:28:08,840 --> 00:28:11,480 Speaker 1: in jams and preserves that helps set them and gives 459 00:28:11,480 --> 00:28:14,359 Speaker 1: them the gel like texture that you're looking for in pie. 460 00:28:14,680 --> 00:28:18,560 Speaker 1: So pecton binds better under a lower pH the tart 461 00:28:18,680 --> 00:28:21,400 Speaker 1: the apple a k, the higher the acidity, the firmer 462 00:28:21,480 --> 00:28:24,480 Speaker 1: it will be when baked. Um. I usually use half 463 00:28:24,480 --> 00:28:26,960 Speaker 1: Granny Smith very tart and half gold Delicious. But the 464 00:28:27,040 --> 00:28:30,639 Speaker 1: article I was reading about this recommended gold Delicious all 465 00:28:30,680 --> 00:28:34,280 Speaker 1: the way. That's one. It sounds like a very sweet pie. Yeah, 466 00:28:34,320 --> 00:28:37,080 Speaker 1: I guess it's a preference thing. Yeah, I would. I 467 00:28:37,119 --> 00:28:41,520 Speaker 1: would usually go all Granny Smith. Hum depends on how 468 00:28:41,600 --> 00:28:45,760 Speaker 1: much sugar used to Also, apparently this this might be apocryphal. 469 00:28:46,000 --> 00:28:50,360 Speaker 1: There was a Granny Smith who named the Granny Smith apple. 470 00:28:51,200 --> 00:28:56,840 Speaker 1: Oh now, I immediately after this podcast, I'm looking that up. 471 00:28:59,320 --> 00:29:02,040 Speaker 1: Another and four thing is to put the your you know, 472 00:29:02,080 --> 00:29:04,440 Speaker 1: your little steam vents to let out moistures and my 473 00:29:04,640 --> 00:29:08,080 Speaker 1: cooks and then serving temperature fresh out of the oven. 474 00:29:08,160 --> 00:29:10,960 Speaker 1: Because molecules flow more quickly and freely with heat, the 475 00:29:11,000 --> 00:29:13,680 Speaker 1: filling will be runnier than if you exercise some restraint 476 00:29:13,680 --> 00:29:16,680 Speaker 1: and that's directed at me, not you, and let it cool. 477 00:29:17,600 --> 00:29:22,000 Speaker 1: You want to use thin, flat slices of tightly packed apples, 478 00:29:22,520 --> 00:29:24,600 Speaker 1: since heat causes the water in the apples to go 479 00:29:24,680 --> 00:29:27,720 Speaker 1: from liquid to gas, which makes air pockets and causes 480 00:29:27,760 --> 00:29:30,600 Speaker 1: the apples to shrink at the same time. Um. Yeah, 481 00:29:30,640 --> 00:29:32,680 Speaker 1: So if you have bigger pieces of apples that aren't 482 00:29:32,680 --> 00:29:34,840 Speaker 1: as close together, you'll end up with a large gap 483 00:29:34,920 --> 00:29:37,560 Speaker 1: between your crust and you're feeling, which I don't really mind, 484 00:29:38,400 --> 00:29:40,120 Speaker 1: but it's not the worst thing in the world. But 485 00:29:40,160 --> 00:29:43,520 Speaker 1: I mean, it's still an apple pie. Yeah. These are 486 00:29:43,520 --> 00:29:47,720 Speaker 1: all just but yeah, no, no good good recommendation. Yes, 487 00:29:47,960 --> 00:29:52,640 Speaker 1: science fact, Yes recommendation. M Okay. So that was our 488 00:29:52,680 --> 00:29:55,960 Speaker 1: brief science segment. Um, and we're going to take another 489 00:29:56,040 --> 00:29:58,080 Speaker 1: quick break for a word from our sponsor, and then 490 00:29:58,080 --> 00:30:09,160 Speaker 1: we'll talk about some apple pie culture old things and 491 00:30:09,280 --> 00:30:13,720 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So one 492 00:30:13,760 --> 00:30:16,160 Speaker 1: of the things I wanted to talk about regarding apple 493 00:30:16,160 --> 00:30:19,080 Speaker 1: pie is the cheddar apple pie, which I don't think 494 00:30:19,080 --> 00:30:22,680 Speaker 1: I've ever actually put in my face. I have not either. 495 00:30:22,720 --> 00:30:24,840 Speaker 1: I've had the combination of apple and cheddar, but I'm 496 00:30:24,840 --> 00:30:27,280 Speaker 1: never sure. Yeah, I haven't put it like on my 497 00:30:27,320 --> 00:30:29,120 Speaker 1: face either. I've just I've I've never talked That's what 498 00:30:29,160 --> 00:30:31,720 Speaker 1: I'm trying to Uh. There are a couple of reasons 499 00:30:31,760 --> 00:30:34,800 Speaker 1: I wanted to talk about this. One is because I 500 00:30:34,800 --> 00:30:39,640 Speaker 1: found a cookbook at our office, and the only apple 501 00:30:39,640 --> 00:30:41,680 Speaker 1: pie recipe I had in there was for cheddar apple pie, 502 00:30:41,720 --> 00:30:45,600 Speaker 1: which I found interesting. And also because when I was 503 00:30:45,800 --> 00:30:51,480 Speaker 1: kind of briefly skimming over it, uh, it contained information 504 00:30:51,520 --> 00:30:54,560 Speaker 1: about something I've always wondered, which is, why do we 505 00:30:54,680 --> 00:30:58,200 Speaker 1: have cheese at the end of a meal in a 506 00:30:58,200 --> 00:31:01,080 Speaker 1: fancy meal, like a dessert course? Sure, yeah, yeah, why 507 00:31:01,120 --> 00:31:04,240 Speaker 1: do we exactly? Uh? The combo of fruit, cheese, and 508 00:31:04,320 --> 00:31:05,840 Speaker 1: nuts at the end of the meal was thought to 509 00:31:05,920 --> 00:31:11,680 Speaker 1: aid digestion going back as far as ancient civilizations and 510 00:31:11,760 --> 00:31:14,120 Speaker 1: during the Renaissance, it was seen as a luxury of 511 00:31:14,160 --> 00:31:17,040 Speaker 1: the wealthy, so of course everybody wanted to do it, 512 00:31:17,360 --> 00:31:20,000 Speaker 1: and settlers bought The combination of apples and cheese is 513 00:31:20,040 --> 00:31:23,480 Speaker 1: with them to the United States. Still find these on 514 00:31:23,600 --> 00:31:28,840 Speaker 1: menus um and apparently there well, there used to be 515 00:31:28,840 --> 00:31:32,680 Speaker 1: a lot of meals throughout the day, and one of 516 00:31:32,760 --> 00:31:36,760 Speaker 1: them was like a lighter cheese meal, and one was 517 00:31:36,800 --> 00:31:39,000 Speaker 1: a wine mule, and then they just all sort of 518 00:31:39,040 --> 00:31:43,080 Speaker 1: combined into one big dinner meal. Anyway, I've always wondered 519 00:31:43,680 --> 00:31:46,360 Speaker 1: why cheese comes out at the end, and apparently it 520 00:31:46,440 --> 00:31:50,280 Speaker 1: was very important to aid digestion and also to complement 521 00:31:50,360 --> 00:31:55,160 Speaker 1: your final big wine. She cheese does I think I 522 00:31:55,200 --> 00:31:59,880 Speaker 1: mentioned on the show before, there's scientific evidence that cheese 523 00:32:00,120 --> 00:32:02,920 Speaker 1: does make wine taste better because of the way that 524 00:32:02,960 --> 00:32:07,520 Speaker 1: the fats interact with the wine in your mouth. So 525 00:32:08,000 --> 00:32:12,320 Speaker 1: it's it's science recommended to eat wine and drink eat 526 00:32:12,320 --> 00:32:15,120 Speaker 1: wine and drink cheese. Yeah, sure do that too. Do 527 00:32:15,120 --> 00:32:18,440 Speaker 1: do do those things together? Though. There's a story from 528 00:32:18,480 --> 00:32:21,480 Speaker 1: the eighteen nineties about how apple pie ala mode that 529 00:32:21,640 --> 00:32:23,680 Speaker 1: is pie served with a scoop of vanilla ice cream 530 00:32:23,920 --> 00:32:28,880 Speaker 1: came to be named. Apparently, one Professor Charles Watson Townsend, 531 00:32:29,400 --> 00:32:31,920 Speaker 1: was a frequent diner at the Cambridge Hotel and Upstate 532 00:32:31,960 --> 00:32:34,400 Speaker 1: New York, and he regularly ordered ice cream and apple 533 00:32:34,440 --> 00:32:38,719 Speaker 1: pie together. One time, another diner Mrs Barry Hall. Apparently 534 00:32:39,000 --> 00:32:41,480 Speaker 1: um asked him what the dish was called, and when 535 00:32:41,520 --> 00:32:43,640 Speaker 1: he said it didn't have a name, she dubbed it 536 00:32:44,000 --> 00:32:47,800 Speaker 1: pie a la mode and the name stuck. Later, when 537 00:32:47,840 --> 00:32:50,400 Speaker 1: Townsend was in New York City at Delmonico's, you know, 538 00:32:50,480 --> 00:32:53,680 Speaker 1: big famous restaurant, UM, and he ordered apple pie a 539 00:32:53,720 --> 00:32:56,840 Speaker 1: la mode. He was stunned that they had never heard 540 00:32:56,880 --> 00:32:59,360 Speaker 1: of it, and he caused something of a fuss, like 541 00:32:59,440 --> 00:33:02,920 Speaker 1: he called for a manager and berated him, like really 542 00:33:02,960 --> 00:33:07,440 Speaker 1: loudly for famous del Monico's being less classy than an upstate, 543 00:33:07,560 --> 00:33:11,160 Speaker 1: small town hotel restaurant. And they added it to their 544 00:33:11,200 --> 00:33:16,680 Speaker 1: menu the next day. Oh, quite a quite a tantrum 545 00:33:16,680 --> 00:33:22,920 Speaker 1: to throw about ample pie with some ice cream on it. Okay, 546 00:33:24,160 --> 00:33:27,320 Speaker 1: this isn't something I found very interesting and had never 547 00:33:27,400 --> 00:33:32,680 Speaker 1: heard of. Apple pie yeah, also called chemical apple pie. Yeah, 548 00:33:32,720 --> 00:33:36,720 Speaker 1: I never heard of it. It's an imitation apple pie 549 00:33:37,000 --> 00:33:41,800 Speaker 1: made with ritz crackers or soda crackers that was particularly 550 00:33:41,840 --> 00:33:47,840 Speaker 1: popular among frugal nineteenth century American cooks. Is often misattributed 551 00:33:48,160 --> 00:33:51,800 Speaker 1: as a necessity that arose with the Great Depression, but 552 00:33:51,880 --> 00:33:54,800 Speaker 1: there are written recipes going back as far as eighteen 553 00:33:54,880 --> 00:33:59,960 Speaker 1: fifty seven one, with the heading quote an excellent substitute 554 00:34:00,040 --> 00:34:03,400 Speaker 1: when apples are scarce. Settlers to California would have found 555 00:34:03,400 --> 00:34:06,400 Speaker 1: apples very expensive during that time. Um. You know, even 556 00:34:06,400 --> 00:34:08,440 Speaker 1: though they brought seeds and seedlings, the trees would have 557 00:34:08,520 --> 00:34:11,719 Speaker 1: taken years to mature. So and and you know you 558 00:34:11,760 --> 00:34:15,320 Speaker 1: could you could import them, but at a price. Um. 559 00:34:15,400 --> 00:34:18,000 Speaker 1: The pie even played a hand in the Civil War. 560 00:34:18,320 --> 00:34:22,400 Speaker 1: In eighteen sixty three, the Confederate Receipt Book included a 561 00:34:22,480 --> 00:34:26,200 Speaker 1: recipe for apple pie without apples, which of course would 562 00:34:26,200 --> 00:34:28,720 Speaker 1: have been scarce in the Confederate States when supply lines 563 00:34:28,760 --> 00:34:32,920 Speaker 1: stopped running north to south. And these thrifty apple pies 564 00:34:32,960 --> 00:34:36,919 Speaker 1: grew in popularity when apples were scarce during the Great 565 00:34:36,920 --> 00:34:40,480 Speaker 1: Depression and World War Two. The recipe for the risk 566 00:34:40,480 --> 00:34:43,600 Speaker 1: cracker version of the mock apple pie cropped up sometime 567 00:34:43,640 --> 00:34:45,719 Speaker 1: in the nineteen fifties. I can't believe we don't win. 568 00:34:45,920 --> 00:34:49,200 Speaker 1: I don't know when for sure, but apparently we don't. Um. 569 00:34:49,239 --> 00:34:52,759 Speaker 1: At first, it was submitted by readers to newspapers, but 570 00:34:53,000 --> 00:34:58,040 Speaker 1: Nibisco picked it up sometime. Yeah, I started printing it 571 00:34:58,080 --> 00:35:02,440 Speaker 1: on their boxes. And making one involves putting crackers in 572 00:35:02,520 --> 00:35:05,600 Speaker 1: a boiling mixture of sugar, cream of tartar, and water 573 00:35:06,480 --> 00:35:09,560 Speaker 1: and not moving them until they sort of gelatinize and 574 00:35:09,640 --> 00:35:12,840 Speaker 1: smell like apples. And the main reason this works is 575 00:35:12,920 --> 00:35:15,480 Speaker 1: thanks to the cream of tartar, which is I didn't 576 00:35:15,520 --> 00:35:17,759 Speaker 1: know this the sediment left behind in the bottle, the 577 00:35:17,880 --> 00:35:22,319 Speaker 1: bottom of wine barrels after fermentation. I didn't know that either. 578 00:35:22,840 --> 00:35:25,960 Speaker 1: Cream and tartar. Very interesting. Yeah, and from on what 579 00:35:26,000 --> 00:35:28,280 Speaker 1: I've read, the taste is similar to an apple pie, 580 00:35:29,120 --> 00:35:33,080 Speaker 1: maybe lacking the tartness um, but the texture is off 581 00:35:34,000 --> 00:35:39,080 Speaker 1: and it's probably sweeter. I've never heard of I've never 582 00:35:39,120 --> 00:35:40,920 Speaker 1: heard of this, and apparently it's frequently used as an 583 00:35:40,920 --> 00:35:46,320 Speaker 1: experiment for school kids. I you know, like the pervasion 584 00:35:46,400 --> 00:35:49,160 Speaker 1: of this, of this mock pie is so interesting to 585 00:35:49,280 --> 00:35:52,600 Speaker 1: me that, you know, like you could take those ingredients 586 00:35:52,640 --> 00:35:55,480 Speaker 1: that cream in that sugar and make a number of 587 00:35:55,520 --> 00:36:00,080 Speaker 1: other pies that are not mock anything, you know, just 588 00:36:00,080 --> 00:36:04,400 Speaker 1: just regular pie. Um. I think it really demonstrates the 589 00:36:04,440 --> 00:36:08,120 Speaker 1: emotional attachment that Americans have to apple pie. Like if 590 00:36:08,120 --> 00:36:10,040 Speaker 1: you can't have an apple pie, then don't have a 591 00:36:10,040 --> 00:36:13,280 Speaker 1: different kind of pie. Make a mock apple pie. Figure 592 00:36:13,320 --> 00:36:17,560 Speaker 1: it out, Betty Crocker once wrote, if I were to 593 00:36:17,600 --> 00:36:19,960 Speaker 1: design a coat of arms for our country, a pie 594 00:36:20,000 --> 00:36:22,360 Speaker 1: would be the main symbol. It would appear with a 595 00:36:22,400 --> 00:36:25,880 Speaker 1: background of wild berry bushes and orchards. For pie is 596 00:36:25,920 --> 00:36:29,280 Speaker 1: part of our history and tradition. By right of inheritance, adoption, 597 00:36:29,320 --> 00:36:33,719 Speaker 1: and improvement, pies have become distinctively American. Every American home 598 00:36:33,880 --> 00:36:37,239 Speaker 1: has its favorite pie. That's fair. That's true to say. Yeah, 599 00:36:37,320 --> 00:36:43,040 Speaker 1: it's not untrue. Hard to argue with. Yes, We'll leave 600 00:36:43,080 --> 00:36:46,319 Speaker 1: you with this quote. When you say that something is 601 00:36:46,760 --> 00:36:49,960 Speaker 1: as American as apple pie, what you're really saying is 602 00:36:49,960 --> 00:36:53,160 Speaker 1: that the item came to this country from elsewhere and 603 00:36:53,280 --> 00:36:56,960 Speaker 1: was transformed into a distinctly American experience. And that's from 604 00:36:57,280 --> 00:37:01,000 Speaker 1: John Lendorf of the I Can Pie Council. And I 605 00:37:01,080 --> 00:37:04,680 Speaker 1: kind of think that's that's accurate. I mean, it's not American, 606 00:37:05,520 --> 00:37:11,040 Speaker 1: but we kind of made it into made it. So yeah. Yeah, 607 00:37:11,120 --> 00:37:14,080 Speaker 1: so that's what we have to say about apple pie. Yeah. Um, 608 00:37:14,120 --> 00:37:17,000 Speaker 1: if you're in the US or elsewhere, it's fourth July. 609 00:37:18,480 --> 00:37:20,759 Speaker 1: I hope if you're enjoying apple pie you have a 610 00:37:20,800 --> 00:37:25,480 Speaker 1: new found appreciation for it. I certainly do. This was this, 611 00:37:25,480 --> 00:37:29,520 Speaker 1: This was one of those nice episodes like, oh yeah, 612 00:37:29,800 --> 00:37:33,360 Speaker 1: it's very enjoyable. When I discovered the mock apple pie, 613 00:37:34,320 --> 00:37:35,880 Speaker 1: it was like a whole world open up to me. 614 00:37:35,920 --> 00:37:39,960 Speaker 1: And I ran into our break room because there are 615 00:37:40,040 --> 00:37:42,920 Speaker 1: ritz crackers in there, and I was like, couldn't this 616 00:37:43,000 --> 00:37:45,960 Speaker 1: be The recipe was not on there, but I looked 617 00:37:45,960 --> 00:37:51,640 Speaker 1: it up online. So that brings us to our a 618 00:37:51,760 --> 00:37:58,000 Speaker 1: listener male segment. Yes, our first one is from Jennifer 619 00:37:58,520 --> 00:38:00,920 Speaker 1: and she wrote it in response to our pineapple episode. 620 00:38:02,640 --> 00:38:04,920 Speaker 1: I was listening to your latest episode on pineapples and 621 00:38:04,960 --> 00:38:07,720 Speaker 1: was intrigued to learn that humans can get fiber balls, 622 00:38:07,880 --> 00:38:12,439 Speaker 1: also known as phyto besors, from eating too much pineapple core. 623 00:38:13,000 --> 00:38:15,640 Speaker 1: Besors are a generic term for a mass found inside 624 00:38:15,680 --> 00:38:18,600 Speaker 1: the GI system, usually in the stomach. I am a 625 00:38:18,680 --> 00:38:21,920 Speaker 1: veterinarian and many animals species can get bes ors, usually 626 00:38:21,960 --> 00:38:24,800 Speaker 1: made up of either hair, plant, fiber, or a combination 627 00:38:24,840 --> 00:38:27,600 Speaker 1: of both. These can be benign, but if they become 628 00:38:27,800 --> 00:38:29,480 Speaker 1: too large or end up in the wrong place in 629 00:38:29,480 --> 00:38:32,239 Speaker 1: the stomach or intestine, can cause serious health problems, such 630 00:38:32,280 --> 00:38:35,160 Speaker 1: as g i obstruction and even death if untreated too long. 631 00:38:35,880 --> 00:38:39,279 Speaker 1: I had a professor invet school that collected bees ors 632 00:38:39,360 --> 00:38:42,080 Speaker 1: that you had removed from all different species of a manibles. 633 00:38:42,800 --> 00:38:45,759 Speaker 1: I also remember learning about a case at a conference 634 00:38:46,440 --> 00:38:49,080 Speaker 1: where multiple merecats at the zoo were treated for having 635 00:38:49,239 --> 00:38:53,040 Speaker 1: phytovisors in their stomach from eating too many per sevens. 636 00:38:53,440 --> 00:38:55,360 Speaker 1: There was a persimon tree that hung over the exhibit 637 00:38:55,400 --> 00:38:57,680 Speaker 1: in the little cuties ate too much on ripe fruits. 638 00:38:58,520 --> 00:39:01,080 Speaker 1: Turns out humans can get a visors from eating too 639 00:39:01,080 --> 00:39:04,919 Speaker 1: many firm per simmons. Also, these doors were also thought 640 00:39:04,960 --> 00:39:06,560 Speaker 1: to be antidotes to all poisons back in the day. 641 00:39:06,640 --> 00:39:09,399 Speaker 1: Shout out to all Harry Potter fans and I think 642 00:39:09,400 --> 00:39:11,839 Speaker 1: they are a fascinating subject to share just a little 643 00:39:11,840 --> 00:39:14,920 Speaker 1: bit more on these weird stomach stones. I just love 644 00:39:14,960 --> 00:39:18,920 Speaker 1: the idea of hair cats eating too many per simmons. 645 00:39:19,480 --> 00:39:21,840 Speaker 1: That is so heck and adorable. I'm like, oh, no, 646 00:39:22,120 --> 00:39:26,520 Speaker 1: mere cats, you gotta you've gotta exercise some restraint. Mere cats, 647 00:39:26,560 --> 00:39:30,279 Speaker 1: I know this as well. It's difficult, but you don't 648 00:39:30,320 --> 00:39:34,040 Speaker 1: want to fight O visor. That doesn't sound fun at all. No, No, 649 00:39:34,040 --> 00:39:38,040 Speaker 1: none of those do. I'd sign up for zero visors. Yes, 650 00:39:38,160 --> 00:39:43,279 Speaker 1: unless it is the Harry Potter kind cure all my poisons. 651 00:39:43,360 --> 00:39:47,200 Speaker 1: That one, that one that doesn't exist. I'll take Yeah, 652 00:39:47,239 --> 00:39:50,680 Speaker 1: that magical thing that sounds great. Um. Samuel also wrote 653 00:39:50,680 --> 00:39:54,200 Speaker 1: in about sour dough. My starter is about a year 654 00:39:54,200 --> 00:39:56,319 Speaker 1: old and his name is Henry. I also have a 655 00:39:56,360 --> 00:39:58,600 Speaker 1: Rye starter named Guests, because I make Rye bread to 656 00:39:58,680 --> 00:40:00,719 Speaker 1: use for test in the mornings. The best toast ever, 657 00:40:00,840 --> 00:40:03,360 Speaker 1: very crunchy, but chewy in the middle and more filling 658 00:40:03,400 --> 00:40:05,920 Speaker 1: and way better for you than white toast. All you 659 00:40:05,960 --> 00:40:08,480 Speaker 1: need is some unbleached bread, flower and air tight jar 660 00:40:08,600 --> 00:40:11,560 Speaker 1: and water. In theory, Henry will last forever as long 661 00:40:11,560 --> 00:40:13,279 Speaker 1: as I keep feeding him. I keep him in the 662 00:40:13,320 --> 00:40:15,880 Speaker 1: fridge and feed him every Friday. I then leave him 663 00:40:15,880 --> 00:40:18,080 Speaker 1: at room temperature for him to double in size, and 664 00:40:18,120 --> 00:40:20,920 Speaker 1: then make the dough on Saturday and bake it Sunday morning. 665 00:40:21,480 --> 00:40:23,439 Speaker 1: I then have fresh bread for a week because sour 666 00:40:23,480 --> 00:40:26,640 Speaker 1: dough bread contains several natural preservatives because of the modified 667 00:40:26,680 --> 00:40:30,200 Speaker 1: bacteria slash acidity levels. Yeah, and he sent a recipe 668 00:40:30,680 --> 00:40:34,240 Speaker 1: for a starter. Um, but I just love hearing people 669 00:40:34,239 --> 00:40:38,839 Speaker 1: talk about their starters like pets. Absolutely. Yeah, yeah, thank you, 670 00:40:38,880 --> 00:40:41,200 Speaker 1: thank you for telling us about Henry and Guss. I 671 00:40:41,239 --> 00:40:45,160 Speaker 1: hope Henry does last forever. Yeah, I hope he's doing good. Yes, 672 00:40:45,280 --> 00:40:49,080 Speaker 1: thank you both for writing in. If you would like 673 00:40:49,120 --> 00:40:51,880 Speaker 1: to write us, we have an email. It is food 674 00:40:51,880 --> 00:40:54,080 Speaker 1: stuff that has to Freak dot com. You can also 675 00:40:54,120 --> 00:40:58,840 Speaker 1: contact us via various social media platforms. Were on Facebook 676 00:40:58,880 --> 00:41:03,120 Speaker 1: and Twitter at food Stuff hs W and uh we 677 00:41:03,200 --> 00:41:06,760 Speaker 1: are on that other one Instagram, Instagram at food stuff, 678 00:41:06,800 --> 00:41:09,799 Speaker 1: so check that out. Look up our videos because we've 679 00:41:09,800 --> 00:41:11,640 Speaker 1: got some of those. We've got that apple pie that 680 00:41:11,680 --> 00:41:14,560 Speaker 1: we made with Julia a video on that up and 681 00:41:15,160 --> 00:41:19,480 Speaker 1: we hope lots more good things are coming your way