1 00:00:07,360 --> 00:00:09,760 Speaker 1: Hello, and welcome to Savor production of I Heart Radio 2 00:00:09,760 --> 00:00:12,319 Speaker 1: and Stuff Media. I'm Any and I'm Lauren vogel Bomb, 3 00:00:12,400 --> 00:00:16,880 Speaker 1: and today we're talking about complimentary bar snacks. Yep. You 4 00:00:16,960 --> 00:00:20,400 Speaker 1: heard that correctly. You might have seen the title and 5 00:00:20,440 --> 00:00:25,160 Speaker 1: been mmm, yes, yes, that is that. You read right. 6 00:00:25,720 --> 00:00:29,080 Speaker 1: You heard right. It's all happening, yep. And this is 7 00:00:29,120 --> 00:00:31,800 Speaker 1: something that has been on my mind since the personal 8 00:00:31,880 --> 00:00:35,199 Speaker 1: for me, mind blowing discovery that boiled eggs used to 9 00:00:35,240 --> 00:00:39,120 Speaker 1: be a fairly common complimentary bar food. Yeah, either just 10 00:00:39,240 --> 00:00:41,960 Speaker 1: plain old hard boiled eggs in their shells or pickled 11 00:00:42,200 --> 00:00:45,080 Speaker 1: hard boiled eggs, and like like like mos Tavern and 12 00:00:45,120 --> 00:00:47,920 Speaker 1: The Simpsons has a big old jar of pickled eggs 13 00:00:47,920 --> 00:00:51,280 Speaker 1: in it. That's what everyone says. But I I did 14 00:00:51,400 --> 00:00:54,480 Speaker 1: not know that, and I watched The Simpsons, but like 15 00:00:54,520 --> 00:00:57,200 Speaker 1: I've said before, on this show, it scared me. It 16 00:00:57,280 --> 00:01:00,240 Speaker 1: was like a horror thing for me. Okay, I thought 17 00:01:00,240 --> 00:01:02,400 Speaker 1: Homer was going to murder Bart for sure. Wow, I 18 00:01:02,400 --> 00:01:05,920 Speaker 1: mean he does strangle him and that's a kid. I 19 00:01:05,959 --> 00:01:10,440 Speaker 1: was like, why is everyone just okay with this? God, 20 00:01:10,560 --> 00:01:11,840 Speaker 1: I couldn't make sense of it. So I think I 21 00:01:11,920 --> 00:01:16,120 Speaker 1: must have blocked out the whole complimentary bar egg thing. 22 00:01:17,800 --> 00:01:21,039 Speaker 1: I've never seen it. Oh, I definitely have. I have been. Um, 23 00:01:21,080 --> 00:01:25,120 Speaker 1: there was this one kind of smancy dive bar that 24 00:01:25,160 --> 00:01:29,920 Speaker 1: I went to. Oh goodness, somewhere I'm forgetting. Yeah, that 25 00:01:29,920 --> 00:01:32,720 Speaker 1: that like very prout was very proud of their pickled 26 00:01:33,319 --> 00:01:35,480 Speaker 1: of their pickled eggs. They were like, you have to 27 00:01:35,520 --> 00:01:37,320 Speaker 1: try one of these and I was like, oh, I 28 00:01:37,360 --> 00:01:39,440 Speaker 1: don't really want one, and they were like, it's not 29 00:01:39,560 --> 00:01:41,120 Speaker 1: going to be. I know what you're thinking. It's going 30 00:01:41,200 --> 00:01:43,240 Speaker 1: to be so good with your beer. I was like, 31 00:01:43,680 --> 00:01:45,720 Speaker 1: eating eggs makes me sick. They were like, no, no, no, 32 00:01:45,840 --> 00:01:47,920 Speaker 1: this one's gonna be. I'm like no, really like it 33 00:01:48,320 --> 00:01:50,440 Speaker 1: turned into a whole thing. But eventually I got it 34 00:01:50,480 --> 00:01:53,200 Speaker 1: through that I shouldn't eat eggs and they were like, okay, 35 00:01:53,480 --> 00:01:55,920 Speaker 1: was it like one big jar? There was like a 36 00:01:56,160 --> 00:01:58,560 Speaker 1: it was like a giant fat I'm gesturing, which is 37 00:01:58,600 --> 00:02:00,720 Speaker 1: really good for you all at home, but um, but yeah, 38 00:02:00,760 --> 00:02:02,800 Speaker 1: it was. It was like a giant It was like 39 00:02:02,880 --> 00:02:06,120 Speaker 1: at least two gallon jar with yeah, just filled with 40 00:02:06,640 --> 00:02:10,000 Speaker 1: I think beat slices for the coloring, they're all kind 41 00:02:10,040 --> 00:02:13,359 Speaker 1: of pink. Somebody wrote in about that. I bet that's 42 00:02:13,360 --> 00:02:16,760 Speaker 1: how they do their their deviled eggs. Oh yeah, hello, listener, 43 00:02:16,840 --> 00:02:19,200 Speaker 1: I read your email and I was like, oh, yes, 44 00:02:19,320 --> 00:02:23,760 Speaker 1: that's cool. Yeah. Um, And one of my favorite dives 45 00:02:23,760 --> 00:02:26,840 Speaker 1: here here in town in Atlanta Church the bar sell. 46 00:02:27,040 --> 00:02:30,560 Speaker 1: We'll give you a little a little bowl of goldfish 47 00:02:30,560 --> 00:02:33,000 Speaker 1: crackers if you ask for one, and they and they 48 00:02:33,040 --> 00:02:36,600 Speaker 1: put their own little spicy spicy salt mix on it, 49 00:02:36,680 --> 00:02:40,280 Speaker 1: and it is my favorite dang thing. I do love 50 00:02:40,360 --> 00:02:45,320 Speaker 1: gold fish. Yeah, mm hmmm. So that's a taste of 51 00:02:45,360 --> 00:02:47,400 Speaker 1: what we're going to be talking about. But this brings 52 00:02:47,440 --> 00:02:55,400 Speaker 1: us to our ever important question, complimentary bar snacks. What 53 00:02:55,520 --> 00:03:01,600 Speaker 1: are they? Well, sometimes bars serve snacks for free with 54 00:03:01,760 --> 00:03:07,000 Speaker 1: beverage purchase or if you're sneaky without purchase, not that 55 00:03:07,280 --> 00:03:13,240 Speaker 1: I'm saying you should just say anyway, Yeah, that's really 56 00:03:13,280 --> 00:03:15,880 Speaker 1: simple answer to that question. Yeah. Usually I have a 57 00:03:15,919 --> 00:03:19,440 Speaker 1: much larger section here, but this one's fairly straightforward. And 58 00:03:19,800 --> 00:03:24,960 Speaker 1: around the world there are all types of complimentary bar stacks. Um, 59 00:03:25,000 --> 00:03:27,920 Speaker 1: Italy still does the bar egg And yeah, as I 60 00:03:27,960 --> 00:03:30,400 Speaker 1: get into this section, please listeners who live in these 61 00:03:30,440 --> 00:03:33,600 Speaker 1: parts of these parts of these worlds, this part of 62 00:03:33,600 --> 00:03:36,920 Speaker 1: the world right in like it's one thing to read 63 00:03:36,960 --> 00:03:39,080 Speaker 1: about it. Sure, Oh yeah, let us let us know 64 00:03:39,160 --> 00:03:45,000 Speaker 1: what your local hometown bar or some fabled bar from memory. Yes, yes, 65 00:03:45,200 --> 00:03:48,440 Speaker 1: that you're not sure if it was a dream reality, 66 00:03:48,520 --> 00:03:52,360 Speaker 1: we'll take that too. Um dried shredded squid in Korea. 67 00:03:52,840 --> 00:03:56,440 Speaker 1: In Sweden around Christmas, you might find boiled salt cured 68 00:03:56,560 --> 00:04:01,200 Speaker 1: pigs feet, particularly paired with beer and aquafy. Brazil has 69 00:04:01,240 --> 00:04:05,000 Speaker 1: a variety of pisticos um little snacks, from prawns to 70 00:04:05,160 --> 00:04:09,240 Speaker 1: fish cakes to the chicken shaped chicken stuff fried dough 71 00:04:09,360 --> 00:04:12,360 Speaker 1: known as koshina, a top of like a slice of 72 00:04:12,440 --> 00:04:16,200 Speaker 1: Spanish tortillata potatas in Spain, which is an omelet typically 73 00:04:16,240 --> 00:04:19,200 Speaker 1: made with slices of potato and eggs. Um deep fried 74 00:04:19,200 --> 00:04:23,279 Speaker 1: pork skin in Thailand, lightly seasoned corn kernels in Peru. 75 00:04:23,440 --> 00:04:25,720 Speaker 1: I did encounter those when I was in Peru. Um 76 00:04:25,880 --> 00:04:30,640 Speaker 1: watermelon seeds in Vietnam, spicy pickled cabbage in Sechuan Province 77 00:04:30,680 --> 00:04:33,880 Speaker 1: in China, peanuts and sunflower seeds and other parts of China, 78 00:04:34,120 --> 00:04:35,920 Speaker 1: and a MoMA in Japan. And I had so many 79 00:04:35,960 --> 00:04:38,640 Speaker 1: different complimentary snacks in Japan. There's even a word for 80 00:04:38,680 --> 00:04:42,040 Speaker 1: what that is. Um. But I don't recall what they were, 81 00:04:42,080 --> 00:04:44,800 Speaker 1: but most of them were salty and crunching. It came 82 00:04:44,839 --> 00:04:48,520 Speaker 1: like specifically single serving to you, like not not like 83 00:04:48,600 --> 00:04:50,440 Speaker 1: to everyone, but you didn't have to ask for They 84 00:04:50,480 --> 00:04:53,200 Speaker 1: did bring it out, but it was just kind of 85 00:04:53,240 --> 00:04:55,200 Speaker 1: like a separate thing. I wouldn't have been able to ask. 86 00:04:55,360 --> 00:04:58,920 Speaker 1: I would have known what to do. Um nuts in India, 87 00:04:59,000 --> 00:05:03,800 Speaker 1: salt dried fish in Russia, pork scratchings in England. Yeah, 88 00:05:03,800 --> 00:05:08,040 Speaker 1: you mentioned the Spanish and tap us like that started 89 00:05:08,080 --> 00:05:11,960 Speaker 1: as a category of complimentary bar snacks, but um deserve 90 00:05:12,000 --> 00:05:14,400 Speaker 1: their own full episode for sure, for sure. And UM. 91 00:05:14,400 --> 00:05:16,480 Speaker 1: I will say also here that the French amuse bush 92 00:05:16,520 --> 00:05:19,600 Speaker 1: are related in concept. They're complimentary bites sent out before 93 00:05:19,600 --> 00:05:22,240 Speaker 1: a dinner in a restaurant. We're not getting amused us. 94 00:05:22,400 --> 00:05:28,479 Speaker 1: I'm like, I am in the face so fancy right now. Yeah, 95 00:05:29,440 --> 00:05:31,479 Speaker 1: always makes me feel so sp It's so small and 96 00:05:31,520 --> 00:05:34,000 Speaker 1: it makes me feel so special and everyone's getting it, 97 00:05:34,000 --> 00:05:37,360 Speaker 1: and yet you're like, for me, the chef thought about 98 00:05:37,720 --> 00:05:44,119 Speaker 1: me free Usually it makes up for it. But anyway, 99 00:05:44,120 --> 00:05:47,520 Speaker 1: of those things I listened, I'm not sure all of 100 00:05:47,560 --> 00:05:49,640 Speaker 1: them are complimentary all the time. A lot of it 101 00:05:49,720 --> 00:05:54,680 Speaker 1: kind of got mixed. Yeah, but I think that they're 102 00:05:54,680 --> 00:05:58,400 Speaker 1: frequently complimentary. I believe so. I believe so. And there 103 00:05:58,480 --> 00:06:00,760 Speaker 1: is that place in New York City that has complimenting 104 00:06:00,839 --> 00:06:04,640 Speaker 1: hot dogs. I believe it's called Rudy's. That sounds right, yes, um, 105 00:06:04,680 --> 00:06:06,800 Speaker 1: And the one in Chicago that does free chocolate chip 106 00:06:06,839 --> 00:06:09,960 Speaker 1: cookies at midnight. I've never really heard of a dessert 107 00:06:10,320 --> 00:06:14,080 Speaker 1: one that's interesting. Yeah, And it's hard to think of 108 00:06:14,120 --> 00:06:16,440 Speaker 1: something that makes me quite as happy as when I 109 00:06:16,480 --> 00:06:20,080 Speaker 1: see a popcorn machine at a bar. I usually end 110 00:06:20,120 --> 00:06:23,240 Speaker 1: up abandoning my friends and I just stand next to 111 00:06:23,240 --> 00:06:26,880 Speaker 1: the popcorn machine and just like just camp out there 112 00:06:27,120 --> 00:06:29,920 Speaker 1: and if it runs out, I'll like look around and try, 113 00:06:29,960 --> 00:06:34,799 Speaker 1: I guess to refill it. Yeah. Oh no, I really 114 00:06:34,839 --> 00:06:40,320 Speaker 1: love popcorn. It's okay. Also, once site I was on 115 00:06:40,839 --> 00:06:44,279 Speaker 1: looking at these the best complimentary bar snacks listed Red 116 00:06:44,400 --> 00:06:47,480 Speaker 1: Lobster and their Cheddar Bay biscuits. So I'm onto something 117 00:06:47,520 --> 00:06:50,160 Speaker 1: with my free not free, my bottle of wine and 118 00:06:50,240 --> 00:06:53,400 Speaker 1: Cheddar Bay biscuits. Idea. Oh yeah, well, I mean there 119 00:06:53,720 --> 00:06:59,760 Speaker 1: is absolutely science into why salty, fatty foods pairwell with 120 00:06:59,760 --> 00:07:03,360 Speaker 1: alt hall um. We'll get into that later. Uh. First, 121 00:07:03,400 --> 00:07:05,200 Speaker 1: we're going to get into some of the history of 122 00:07:05,400 --> 00:07:09,120 Speaker 1: complimentary bar snacks. But even before that, we're going to 123 00:07:09,120 --> 00:07:10,960 Speaker 1: get into a quick break for a word from our sponsor, 124 00:07:21,040 --> 00:07:24,160 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. Okay, 125 00:07:25,080 --> 00:07:29,000 Speaker 1: So history, the history of the complimentary bar snack goes 126 00:07:29,040 --> 00:07:32,560 Speaker 1: back to at least the eighteen hundreds, at least, I'd 127 00:07:32,560 --> 00:07:35,760 Speaker 1: say it goes way further back. Yeah, I mean, like 128 00:07:35,880 --> 00:07:39,720 Speaker 1: taverns in ancient Rome served snacks. I think some of 129 00:07:39,760 --> 00:07:44,480 Speaker 1: them might have been complimentary. Yeah, yeah, Surprisingly, the data 130 00:07:44,640 --> 00:07:48,880 Speaker 1: on complimentary bar snacks in ancient Rome was a little scarce, 131 00:07:49,320 --> 00:07:53,480 Speaker 1: it is, um. But by the eighteen hundreds there was 132 00:07:53,680 --> 00:07:57,800 Speaker 1: a the the whole French Revolution had happened, and so 133 00:07:58,440 --> 00:08:01,600 Speaker 1: restaurants and bars were because the thing that they are 134 00:08:01,680 --> 00:08:08,840 Speaker 1: modernly today, and a lot of liquor existed and so therefore, uh, 135 00:08:09,000 --> 00:08:11,840 Speaker 1: there were more bars, and they were pretty competitive about 136 00:08:11,840 --> 00:08:15,040 Speaker 1: getting people in. Yes, And one way to compete is 137 00:08:15,080 --> 00:08:19,160 Speaker 1: to offer a complimentary bar snack. And yeah, by the 138 00:08:19,760 --> 00:08:22,000 Speaker 1: dreds is when we first see this one that I'm 139 00:08:22,040 --> 00:08:26,080 Speaker 1: still my mind can't comprehend the hard boiled egg shell 140 00:08:26,160 --> 00:08:29,160 Speaker 1: still on um. The purpose of the snack was twofold, 141 00:08:29,200 --> 00:08:32,640 Speaker 1: both to keep people from getting sloppy drunk and providing 142 00:08:32,679 --> 00:08:37,080 Speaker 1: sustenance while simultaneously making patrons thirsty or so they'd buy 143 00:08:37,160 --> 00:08:41,280 Speaker 1: more drinks, so elongating your drinking experience and the money 144 00:08:41,320 --> 00:08:44,880 Speaker 1: that they would make as it were, and pros. And 145 00:08:45,160 --> 00:08:48,600 Speaker 1: this means men too, because no ladies allowed had a 146 00:08:48,640 --> 00:08:52,960 Speaker 1: technique of cracking and unraveling the shell like in one. 147 00:08:53,480 --> 00:08:57,600 Speaker 1: Oh I'm terrible at that kind of stuff, but I'm impressed. 148 00:08:57,640 --> 00:09:01,320 Speaker 1: I'm impressed. I'm competitive about it. Are you really see? 149 00:09:01,320 --> 00:09:05,480 Speaker 1: I'm super competitive, but I'm bad, So we should have 150 00:09:05,520 --> 00:09:10,760 Speaker 1: a competition, and just for laughs. Cool. Paris or France 151 00:09:10,800 --> 00:09:14,360 Speaker 1: in general, sometimes gets the credit with introducing the free 152 00:09:14,480 --> 00:09:17,199 Speaker 1: bar egg. It was a way to meet a requirement 153 00:09:17,240 --> 00:09:20,719 Speaker 1: that bars serving liquor also serve food and to use 154 00:09:20,800 --> 00:09:23,960 Speaker 1: up excess eggs the country was experiencing at the time, 155 00:09:24,320 --> 00:09:26,680 Speaker 1: and I didn't realize that the requirement to serve food 156 00:09:26,679 --> 00:09:30,040 Speaker 1: at bars was a result of the temperance campaign. Oh sure, 157 00:09:30,360 --> 00:09:32,800 Speaker 1: that makes total sense, Like I just never thought about it. 158 00:09:32,800 --> 00:09:34,560 Speaker 1: Because to this day, there's a lot of places that 159 00:09:34,679 --> 00:09:36,959 Speaker 1: have to serve food if they serve liquor, and a 160 00:09:37,000 --> 00:09:39,280 Speaker 1: lot of blue laws that right that either you know 161 00:09:39,360 --> 00:09:41,720 Speaker 1: your your ear hours are going to be truncated if 162 00:09:41,720 --> 00:09:46,000 Speaker 1: you don't serve food or something yeah interesting, never put 163 00:09:46,000 --> 00:09:50,480 Speaker 1: it together. By the eight thirties, pickled eggs were popular 164 00:09:50,559 --> 00:09:54,040 Speaker 1: in England's bars. There was even a street named Pickled 165 00:09:54,080 --> 00:09:56,560 Speaker 1: Egg Lane and a pub on it named the Pickled 166 00:09:56,559 --> 00:10:05,280 Speaker 1: Egg Oh, I love it pickled eggs straight. By mid 167 00:10:05,360 --> 00:10:08,640 Speaker 1: nineteenth century, German saloons in the US were offering complimentary 168 00:10:08,720 --> 00:10:12,280 Speaker 1: pickled eggs. The influx of German immigrants really shaped the 169 00:10:12,360 --> 00:10:15,560 Speaker 1: alcohol and food pairings and drinking in general in the US. 170 00:10:16,000 --> 00:10:19,000 Speaker 1: Some of the first records of the free bar snack 171 00:10:19,160 --> 00:10:22,280 Speaker 1: come out of Germany, usually something pickled or hard bowled 172 00:10:22,280 --> 00:10:27,440 Speaker 1: eggs or both. One of the first recorded instances in 173 00:10:27,480 --> 00:10:30,880 Speaker 1: the US took place in Chicago when Chesterfield Joe Mackin, 174 00:10:31,200 --> 00:10:34,480 Speaker 1: who was a saloon owner and a politician looking for votes, 175 00:10:34,960 --> 00:10:38,679 Speaker 1: offered a free hot oyster with every drink. I think 176 00:10:38,720 --> 00:10:41,400 Speaker 1: we talked about this in our Oyster episode. It feels familiar, Yeah, 177 00:10:41,480 --> 00:10:46,360 Speaker 1: it does. It does very clever political campaign. Have this 178 00:10:46,400 --> 00:10:49,960 Speaker 1: oyster vote for me. Um Keem's Steakhouse in New York. 179 00:10:50,640 --> 00:10:54,440 Speaker 1: I've been there. Opened in five and they offered complimenting 180 00:10:54,480 --> 00:10:56,360 Speaker 1: bar eggs, and I bring it up because they still 181 00:10:56,520 --> 00:10:58,960 Speaker 1: have wooden eggs as kind of an homage. I think 182 00:10:58,960 --> 00:11:01,240 Speaker 1: they're a little bitter out the fact that can't swer 183 00:11:01,320 --> 00:11:04,800 Speaker 1: so anymore. Yeah. Yeah, I read reports of of like 184 00:11:05,000 --> 00:11:07,560 Speaker 1: customers like going up to the bars, scooping up an egg, 185 00:11:07,600 --> 00:11:10,000 Speaker 1: taking it back to their table, and then being like, oh, 186 00:11:10,000 --> 00:11:13,240 Speaker 1: this is wodden. Yes, oh that would be a letdown. 187 00:11:13,440 --> 00:11:16,880 Speaker 1: Hopefully nobody's chip, dude. They hope that they realized before 188 00:11:16,960 --> 00:11:19,120 Speaker 1: that point. Well, I think that when you try to 189 00:11:19,120 --> 00:11:21,400 Speaker 1: shell it, you're like, oh, this isn't what I was expecting. 190 00:11:21,600 --> 00:11:25,280 Speaker 1: I would hope so um keen Seakhause is also the 191 00:11:25,280 --> 00:11:28,000 Speaker 1: home of the largest collection of church organ pipes in 192 00:11:28,000 --> 00:11:32,920 Speaker 1: the world. Yeah, okay. In New Orleans in the eighteen sixties, 193 00:11:33,040 --> 00:11:36,760 Speaker 1: some bars offered free lunch. I thought there was no 194 00:11:36,960 --> 00:11:40,160 Speaker 1: such thing. The phrase the phrase does such things that 195 00:11:40,240 --> 00:11:44,440 Speaker 1: free lunch may have come from this practice, really. Yeah, 196 00:11:44,640 --> 00:11:47,520 Speaker 1: hard boiled eggs were a popular choice because they keep 197 00:11:47,559 --> 00:11:50,000 Speaker 1: a couple of hours, and most bars have eggs around 198 00:11:50,080 --> 00:11:53,160 Speaker 1: for making flips and sours. You might also get meat 199 00:11:53,160 --> 00:11:57,280 Speaker 1: pies or your patties, and we're soup at this free lunch. Supposedly, 200 00:11:57,320 --> 00:11:59,360 Speaker 1: this practice started at the St. Louis Hotel in the 201 00:11:59,400 --> 00:12:03,079 Speaker 1: French Quarter and proved too popular for the hotel to 202 00:12:03,160 --> 00:12:05,240 Speaker 1: want to continue. But by then the practice had caught on. 203 00:12:05,559 --> 00:12:07,960 Speaker 1: And yeah, there was so much competition among bars in 204 00:12:08,000 --> 00:12:10,720 Speaker 1: those days. Um. Yeah, there's anything from fancy spreads of 205 00:12:10,720 --> 00:12:13,640 Speaker 1: like hot meats and potatoes plus cold oysters and caviare 206 00:12:13,800 --> 00:12:16,280 Speaker 1: to just kind of simple platters of meats, cheeses and bread. 207 00:12:17,000 --> 00:12:20,800 Speaker 1: Chicago also had bars offering free lunches around the same time. Reportedly, 208 00:12:20,920 --> 00:12:27,880 Speaker 1: one saloon went through forty five dozen eggs every day. Wow. Yeah. 209 00:12:28,280 --> 00:12:30,680 Speaker 1: In addition to eggs, pickles and cold meats were also 210 00:12:30,679 --> 00:12:33,679 Speaker 1: popular across the States in the late eighteen hundreds, sometimes 211 00:12:33,679 --> 00:12:38,000 Speaker 1: in combination as in pickled pig's feet and peanuts were 212 00:12:38,080 --> 00:12:40,960 Speaker 1: also growing in popularity around that time in the States 213 00:12:40,960 --> 00:12:43,280 Speaker 1: and would really take off in the early to mid 214 00:12:43,320 --> 00:12:49,079 Speaker 1: twentieth century. M hmmm. A New Yorker article looked into 215 00:12:49,120 --> 00:12:52,719 Speaker 1: New York's mcsorley's Old Ale House in their practice of 216 00:12:52,720 --> 00:12:57,600 Speaker 1: offering slices of onion. Old John mc surley, the founder, 217 00:12:57,679 --> 00:13:03,000 Speaker 1: had an extraordinary appetite for onion. It's the stronger the better. Yeah, 218 00:13:03,200 --> 00:13:05,079 Speaker 1: I mean, I bet if you had a pretty powerful 219 00:13:05,160 --> 00:13:10,120 Speaker 1: beer like flavorful. Sure. Yeah. Onion, Yeah, if I could 220 00:13:10,160 --> 00:13:11,720 Speaker 1: eat onions, I would be and I would be into 221 00:13:11,760 --> 00:13:15,480 Speaker 1: doing that, maybe like a nice I mean, you know, 222 00:13:15,480 --> 00:13:18,280 Speaker 1: a pickled onion is a garnish sometimes for drinks. Yeah, yeah, 223 00:13:18,440 --> 00:13:19,840 Speaker 1: you know, every now and then I get a real 224 00:13:19,960 --> 00:13:22,560 Speaker 1: craving for onions, and I'm always like, body, what what 225 00:13:22,679 --> 00:13:25,880 Speaker 1: you doing? What's going on? What do you want? I mean, 226 00:13:26,000 --> 00:13:31,360 Speaker 1: deliciousness probably probably the pork Crackland became a popular bar 227 00:13:31,400 --> 00:13:34,880 Speaker 1: snack in Britain post World War Two, and was a 228 00:13:35,000 --> 00:13:37,640 Speaker 1: stereotypical bar food by the nineteen seventies. Like it's kind 229 00:13:37,640 --> 00:13:39,599 Speaker 1: of the butt of a lot of jokes, yeah, or 230 00:13:39,679 --> 00:13:41,800 Speaker 1: you know, just like if you're at a bar, that's 231 00:13:41,800 --> 00:13:46,920 Speaker 1: the food they're going to show. Stereotype. Um. Also, post 232 00:13:46,960 --> 00:13:51,080 Speaker 1: World War Two, in ally occupied Japan, bars started mixing 233 00:13:51,200 --> 00:13:54,440 Speaker 1: an early twentieth century Japanese snack. These are salty rice 234 00:13:54,440 --> 00:13:58,200 Speaker 1: crackers shaped like like long ovals called cocking latane um 235 00:13:58,200 --> 00:14:02,400 Speaker 1: with American peanuts. Eating the snack kakipi, which is still 236 00:14:02,400 --> 00:14:05,120 Speaker 1: popular today. Um Kaki natani. By the way, it means 237 00:14:05,120 --> 00:14:08,480 Speaker 1: persimmon seed. Um, and these these oblong crackers strongly resemble 238 00:14:08,640 --> 00:14:13,960 Speaker 1: persimmon seeds. Persimmon a side, persimm side. Oh that's difficult 239 00:14:14,040 --> 00:14:19,000 Speaker 1: to say. I have an aside. Checks mix. Okay, yes, 240 00:14:19,520 --> 00:14:22,400 Speaker 1: I'm assuming most of you know what checks mix is, 241 00:14:22,800 --> 00:14:25,360 Speaker 1: but if not, it's that snack mixture usually made up 242 00:14:25,360 --> 00:14:27,880 Speaker 1: a pretzel, some variety of nuts in those squares of 243 00:14:28,080 --> 00:14:31,040 Speaker 1: checks that to me look cereal. Yeah, they look like 244 00:14:31,120 --> 00:14:36,600 Speaker 1: a small, flattened hollow shredded wheat. Oh sure, yeah yeah um, 245 00:14:37,080 --> 00:14:39,840 Speaker 1: all mixed together with a savory seasoning. Although there are 246 00:14:39,960 --> 00:14:42,440 Speaker 1: some sweet varieties of checks mix, I do not approve 247 00:14:42,440 --> 00:14:44,440 Speaker 1: of those, By the way. That's one of my very 248 00:14:44,440 --> 00:14:47,120 Speaker 1: particular I'm like, that's that just doesn't exist. What is 249 00:14:47,160 --> 00:14:53,360 Speaker 1: dead to me? Salty or nothing? So anyway? Is it 250 00:14:53,400 --> 00:14:55,920 Speaker 1: because of the emma nims? Is it just the checks, 251 00:14:55,920 --> 00:14:58,560 Speaker 1: the sweet and checks the whole thing? It's I just 252 00:14:58,680 --> 00:15:00,320 Speaker 1: I just don't see why you would take think as 253 00:15:00,320 --> 00:15:04,440 Speaker 1: perfect as salty check mix and make it sweet. Also, 254 00:15:04,440 --> 00:15:07,760 Speaker 1: powdered sugar gets everywhere. I feel like, if I want chocolate, 255 00:15:07,760 --> 00:15:13,120 Speaker 1: eat chocolate, al right, I will keep that in mind. 256 00:15:13,920 --> 00:15:20,720 Speaker 1: Never make Lauren a sweet check Mix plans ruined, so 257 00:15:21,080 --> 00:15:26,280 Speaker 1: checks Mix became popular as a snack around Christmas after 258 00:15:26,400 --> 00:15:31,040 Speaker 1: the wife of the person who produced check Cereal, Ralston Purina, 259 00:15:31,320 --> 00:15:34,760 Speaker 1: served it at a St. Louis holiday party, and this 260 00:15:34,840 --> 00:15:38,840 Speaker 1: kick started a whole trend around so called television foods, 261 00:15:39,200 --> 00:15:43,120 Speaker 1: snacks that didn't interrupt your very important TV time. And 262 00:15:43,160 --> 00:15:45,800 Speaker 1: I have another side here that I was talking with 263 00:15:45,840 --> 00:15:49,680 Speaker 1: you about before we started recording. But as we record, 264 00:15:49,760 --> 00:15:51,560 Speaker 1: this the last episode of a game with hers. Don't worry, 265 00:15:51,560 --> 00:15:53,400 Speaker 1: I'm not gonna poil anything. But it was a big 266 00:15:53,400 --> 00:15:56,080 Speaker 1: battle one and I watched it with a different group 267 00:15:56,120 --> 00:16:00,360 Speaker 1: of friends and they were so intense. Like my other friends, 268 00:16:00,360 --> 00:16:02,760 Speaker 1: we kind of like, you laugh and you know, yeah 269 00:16:02,800 --> 00:16:04,120 Speaker 1: you might joke, you might m S T three K 270 00:16:04,360 --> 00:16:06,640 Speaker 1: just a little bit, a little. We're still watching it. 271 00:16:07,240 --> 00:16:11,000 Speaker 1: We get up, get get drinks. No, it was silence 272 00:16:11,600 --> 00:16:15,120 Speaker 1: and there was no getting up. And I was like tense, 273 00:16:15,400 --> 00:16:22,080 Speaker 1: not just from the show, but from good So they 274 00:16:22,080 --> 00:16:25,720 Speaker 1: were onto something with these television foods. Chex mix was 275 00:16:25,760 --> 00:16:30,680 Speaker 1: onto something. They anticipated Game of Thrones years earlier. Wow, 276 00:16:30,960 --> 00:16:33,040 Speaker 1: that's the opposite of my Game of Thrones watching experience. 277 00:16:33,080 --> 00:16:35,280 Speaker 1: I was like making a Lasagnia at the same time, 278 00:16:35,400 --> 00:16:39,400 Speaker 1: so it was like it was real silly. Um okay, okay, 279 00:16:39,400 --> 00:16:43,600 Speaker 1: but all these asides aside what happened to the complimentary 280 00:16:43,640 --> 00:16:48,760 Speaker 1: bar egg the health department? Yeah yeah, as as laws 281 00:16:48,800 --> 00:16:51,920 Speaker 1: have changed, some localities no longer require bars to serve 282 00:16:51,960 --> 00:16:54,560 Speaker 1: food in order to serve alcohol or stay open later 283 00:16:54,680 --> 00:16:59,360 Speaker 1: or etcetera. Um. And simultaneously, health inspections have large and 284 00:16:59,680 --> 00:17:01,520 Speaker 1: in places, I'm not gonna say largely, but in many 285 00:17:01,520 --> 00:17:04,119 Speaker 1: places shut down the practice of keeping hard boiled eggs 286 00:17:04,119 --> 00:17:09,680 Speaker 1: at room temperature. So yeah, goodbye, It's still it's still 287 00:17:09,720 --> 00:17:14,320 Speaker 1: out there. Just yeah, yeah, not all the time. Um. 288 00:17:14,359 --> 00:17:17,199 Speaker 1: And the bar snack is far from dead. There are 289 00:17:17,240 --> 00:17:20,280 Speaker 1: still so many lists of bars and restaurants that offer 290 00:17:20,359 --> 00:17:23,320 Speaker 1: free snacks and food in particular cities around the world. 291 00:17:23,680 --> 00:17:26,680 Speaker 1: A brief survey of New York City as this is 292 00:17:26,680 --> 00:17:30,040 Speaker 1: a little bit outdated, but look I found allistical okay uh, 293 00:17:30,560 --> 00:17:34,000 Speaker 1: everything from chips and salsa two wings, to bagels, to 294 00:17:34,080 --> 00:17:38,280 Speaker 1: hot dogs, to pizza to meatballs to keish, often concentrated 295 00:17:38,280 --> 00:17:42,800 Speaker 1: around some kind of happy hour related episode, but different. Yeah. 296 00:17:43,240 --> 00:17:46,080 Speaker 1: What I was for this episode, I was trying to 297 00:17:46,119 --> 00:17:48,640 Speaker 1: think of what's the most interesting bar snack I've ever 298 00:17:49,359 --> 00:17:53,160 Speaker 1: complimentary bar snack I've ever encountered, and I couldn't really 299 00:17:53,200 --> 00:17:58,160 Speaker 1: I feel like the hot dog was meek. I haven't 300 00:17:58,200 --> 00:18:02,960 Speaker 1: seen too many places giving way free. Maybe it will 301 00:18:03,000 --> 00:18:07,840 Speaker 1: come to me later, but yeah, yeah, that's the history 302 00:18:07,920 --> 00:18:11,359 Speaker 1: into the present. It brings us to some size, it does, 303 00:18:11,440 --> 00:18:13,080 Speaker 1: but first it brings us to one more quick break 304 00:18:13,080 --> 00:18:26,000 Speaker 1: for a word from our sponsor, and we're back. Thank 305 00:18:26,000 --> 00:18:30,080 Speaker 1: you sponsors, Yes, thank you. So um. There is in 306 00:18:30,160 --> 00:18:34,040 Speaker 1: fact some science behind salty, fatty bar snacks, and not 307 00:18:34,200 --> 00:18:37,000 Speaker 1: just that salt makes you thirsty and that fat fills 308 00:18:37,000 --> 00:18:38,840 Speaker 1: you up and makes you a little bit less drink. 309 00:18:39,240 --> 00:18:42,160 Speaker 1: By the way, salt makes you thirsty, just in case 310 00:18:42,200 --> 00:18:45,560 Speaker 1: you didn't know, because your your kidneys work really hard 311 00:18:45,600 --> 00:18:48,960 Speaker 1: to keep the right balance of water to electrolytes like 312 00:18:49,080 --> 00:18:52,000 Speaker 1: sodium in your system. So when you consume a bunch 313 00:18:52,000 --> 00:18:54,200 Speaker 1: of salt, your kidneys go oh heck, we need more 314 00:18:54,240 --> 00:18:58,240 Speaker 1: water right now, um, and you feel thirsty. Um. Then 315 00:18:58,320 --> 00:19:03,040 Speaker 1: your system can flush both. But yes, other than that, UM, 316 00:19:03,119 --> 00:19:09,199 Speaker 1: let's talk about bitterness always, not just in our daily lives, 317 00:19:09,280 --> 00:19:12,680 Speaker 1: but bitterness is a part of the flavor profile of 318 00:19:13,200 --> 00:19:18,240 Speaker 1: most any beer, and really most any type of alcoholic beverage. UM. 319 00:19:18,280 --> 00:19:21,720 Speaker 1: Sometimes in beer, uh, like in the extreme hop I 320 00:19:21,880 --> 00:19:24,200 Speaker 1: p A s that started becoming popular a few years ago. 321 00:19:24,320 --> 00:19:27,480 Speaker 1: It's kind of the point of the beverage. But sometimes 322 00:19:27,520 --> 00:19:29,960 Speaker 1: it's just one part of a beverage is flavor um, 323 00:19:30,000 --> 00:19:33,399 Speaker 1: and perhaps one that people don't enjoy. Lots of toxic 324 00:19:33,440 --> 00:19:35,960 Speaker 1: plants are bitter, so humans are kind of primed to 325 00:19:36,000 --> 00:19:38,760 Speaker 1: notice those flavors. Technically we're not supposed to enjoy them, 326 00:19:38,800 --> 00:19:42,760 Speaker 1: but you know, humans and especially you, Lauren, don't think 327 00:19:42,760 --> 00:19:45,439 Speaker 1: I've forgotten that fact. Oh yeah, no, made me and 328 00:19:45,480 --> 00:19:50,240 Speaker 1: producer Andrew it's it's our favorite flavor. Really yeah, really, 329 00:19:50,280 --> 00:19:56,000 Speaker 1: I don't know why this well, it's probably fair um 330 00:19:56,040 --> 00:19:58,840 Speaker 1: for reasons that I couldn't find well explained, like maybe 331 00:19:58,840 --> 00:20:01,280 Speaker 1: the research hasn't been done yet. UM. Salt that is 332 00:20:01,320 --> 00:20:05,399 Speaker 1: sodium chloride seems to dampen or block our experience of 333 00:20:05,440 --> 00:20:08,320 Speaker 1: bitter flavors, like maybe the salt molecules bind to the 334 00:20:08,359 --> 00:20:11,480 Speaker 1: same receptors on our tongues. That would bind two molecules 335 00:20:11,520 --> 00:20:14,560 Speaker 1: that we experience is better. However, it works. Eating a 336 00:20:14,600 --> 00:20:18,080 Speaker 1: salty snack between SIPs of beer will reduce the bitterness 337 00:20:18,280 --> 00:20:20,560 Speaker 1: of the beer, which might make it more drinkable, depending 338 00:20:20,640 --> 00:20:24,720 Speaker 1: on how your your personal palette works. Um. Yeah, and 339 00:20:24,720 --> 00:20:27,440 Speaker 1: the same goes for pretty much any alcohol wines. Certainly 340 00:20:27,600 --> 00:20:30,040 Speaker 1: liquors that aren't candy flavored, I'll have a pretty strong 341 00:20:30,040 --> 00:20:34,919 Speaker 1: bitterness profile. Another part of the flavor profile of some 342 00:20:35,040 --> 00:20:39,159 Speaker 1: alcoholic beverages many is stringency. Think of that sensation you 343 00:20:39,160 --> 00:20:40,560 Speaker 1: get in your mouth when you when you sip a 344 00:20:40,600 --> 00:20:43,600 Speaker 1: tart wine or a tart fruit beer or a citrus 345 00:20:43,640 --> 00:20:47,960 Speaker 1: heavy cocktail. That's a stringency, and it's caused by acids 346 00:20:48,000 --> 00:20:51,000 Speaker 1: and tannins. Um in your mouth. Acids and tannins can 347 00:20:51,040 --> 00:20:54,119 Speaker 1: make your your salivary proteins sort of bundle up, like 348 00:20:54,160 --> 00:20:59,240 Speaker 1: temporarily squeezing shut, which gives you that dry, sand papery sensation. 349 00:21:00,000 --> 00:21:02,359 Speaker 1: It also seems like tannins in particular can combined with 350 00:21:02,760 --> 00:21:05,760 Speaker 1: a chemical sensor on your tongue. That science is complicated, 351 00:21:05,800 --> 00:21:09,480 Speaker 1: people are still looking into it anyway. Tannins occur naturally 352 00:21:09,520 --> 00:21:11,960 Speaker 1: in a lot of plants, again, probably as a deterrent 353 00:21:12,080 --> 00:21:14,359 Speaker 1: to animals that would want to try to eat them. Um, 354 00:21:14,400 --> 00:21:18,000 Speaker 1: but some humans have decided that we enjoy this. Uh. 355 00:21:18,040 --> 00:21:22,640 Speaker 1: And yeah, there are perceptible tannins in all beer, something 356 00:21:22,640 --> 00:21:25,520 Speaker 1: that I didn't know until I was doing this research. Um, 357 00:21:25,560 --> 00:21:27,480 Speaker 1: too many can be negative, but a little bit is 358 00:21:27,520 --> 00:21:29,960 Speaker 1: good is actually important to the flavor profile of the 359 00:21:29,960 --> 00:21:32,639 Speaker 1: beer because it occurs naturally in malt and in hops. 360 00:21:33,119 --> 00:21:37,040 Speaker 1: And uh some processes like oak barrel aging specifically add 361 00:21:37,080 --> 00:21:41,520 Speaker 1: more tannins into your drink. But yeah, again some humans 362 00:21:41,560 --> 00:21:45,480 Speaker 1: don't like it so much. But when you eat fatty foods, 363 00:21:45,760 --> 00:21:48,840 Speaker 1: the oils can coat your mouth, preventing the experience of 364 00:21:48,880 --> 00:21:53,240 Speaker 1: a stringency, which can further make your alcoholic choice more drinkable. 365 00:21:55,560 --> 00:22:00,720 Speaker 1: Huh yeah. Also, um, related to the feeling of dryness 366 00:22:00,720 --> 00:22:03,720 Speaker 1: in your mouth, remember that all alcohols are diuretics, meaning 367 00:22:03,720 --> 00:22:06,359 Speaker 1: they prompt your body to urinate more, which can flush 368 00:22:06,400 --> 00:22:09,000 Speaker 1: too much water out of your system and leave you dehydrated, 369 00:22:09,680 --> 00:22:12,359 Speaker 1: leaving you with a dry mouth feeling. But the fats 370 00:22:12,359 --> 00:22:15,320 Speaker 1: in those snacks could cover up that resulting feeling of dryness. 371 00:22:17,200 --> 00:22:21,760 Speaker 1: Drink responsibly, have a water I used to annoyingly say 372 00:22:22,400 --> 00:22:24,800 Speaker 1: water is the key that will set you free when 373 00:22:24,800 --> 00:22:27,399 Speaker 1: I was at parties and I would drink a glass 374 00:22:27,400 --> 00:22:29,800 Speaker 1: of water in between every drink. Oh man, that's such 375 00:22:29,800 --> 00:22:33,159 Speaker 1: a good practice. I I try and fail to remind 376 00:22:33,160 --> 00:22:35,639 Speaker 1: myself to do that. Yeah, well, water is the key 377 00:22:35,680 --> 00:22:37,720 Speaker 1: to set you free. Just keep saying that and it 378 00:22:37,800 --> 00:22:41,600 Speaker 1: will stick. Years later, you'll still hear in your head. 379 00:22:42,200 --> 00:22:45,160 Speaker 1: I'm like the annoyingly responsible old person who like delivers 380 00:22:45,280 --> 00:22:49,159 Speaker 1: glasses of water to people at parties. Oh I like 381 00:22:49,240 --> 00:22:53,000 Speaker 1: that person. Oh that's good. Yeah. I got a friend 382 00:22:53,000 --> 00:22:56,359 Speaker 1: who's the nurse and she does that. He's very on 383 00:22:56,440 --> 00:23:00,400 Speaker 1: top of that. Uh. And in terms of how a gene, 384 00:23:00,560 --> 00:23:03,040 Speaker 1: I know that there's that like quote like maybe from 385 00:23:03,160 --> 00:23:06,920 Speaker 1: Johnny Depp, that that there's like that some study show 386 00:23:07,000 --> 00:23:09,560 Speaker 1: that there's like twenty seven kinds of yurine in any 387 00:23:09,600 --> 00:23:12,719 Speaker 1: given like bar snack that multiple people are reaching into. 388 00:23:13,040 --> 00:23:14,800 Speaker 1: I don't think that that was a real study. I 389 00:23:14,800 --> 00:23:17,639 Speaker 1: couldn't find anything about it anyway. Snopes couldn't find anything 390 00:23:17,640 --> 00:23:21,880 Speaker 1: about it. Um, it's a There have been concerns raised 391 00:23:22,000 --> 00:23:25,640 Speaker 1: in a number of documented situations where people were like 392 00:23:26,359 --> 00:23:28,920 Speaker 1: I think I think there was one in full Chicago 393 00:23:29,000 --> 00:23:32,280 Speaker 1: or maybe Detroit with that with a bowl of mints. 394 00:23:33,240 --> 00:23:36,480 Speaker 1: Oh yeah, like restaurant mints, um, after dinner mints that 395 00:23:36,520 --> 00:23:38,959 Speaker 1: weren't wrapped that weren't individually wrapped. Um, there was a 396 00:23:38,960 --> 00:23:42,520 Speaker 1: concern that there was like uh urine or fecal matter 397 00:23:42,960 --> 00:23:46,840 Speaker 1: uh from unwashed hands floating around the bowl. But essentially 398 00:23:46,880 --> 00:23:49,600 Speaker 1: the health inspector was like, it would be expensive to 399 00:23:49,720 --> 00:23:52,679 Speaker 1: send this off for testing. So just like so just 400 00:23:52,680 --> 00:23:56,440 Speaker 1: put out wrapped mints, y'all was basically the end of that. 401 00:23:56,440 --> 00:24:00,320 Speaker 1: That's a simple solution. Yeah, yeah, you know, in general, 402 00:24:00,560 --> 00:24:03,359 Speaker 1: I would say that if you are concerned about a 403 00:24:03,400 --> 00:24:08,879 Speaker 1: bowl of common bar snacks, then just don't need it. Yeah, 404 00:24:08,920 --> 00:24:11,240 Speaker 1: but you know, I think many bars these days who 405 00:24:11,240 --> 00:24:15,159 Speaker 1: do serve complimentary snacks serve them individually to you or 406 00:24:15,200 --> 00:24:17,520 Speaker 1: to your party. So if you can't trust your friends 407 00:24:17,520 --> 00:24:19,720 Speaker 1: to watch their hands, that's a whole separate issue. I 408 00:24:19,760 --> 00:24:22,080 Speaker 1: can't help you there. Yeah, then you need to consider 409 00:24:22,160 --> 00:24:25,159 Speaker 1: something something or or just get your own bowl and 410 00:24:25,240 --> 00:24:28,280 Speaker 1: that way, I put them on a napkin. Yeah, yeah, 411 00:24:28,520 --> 00:24:32,560 Speaker 1: then all your germs are your own. It's true. Everybody 412 00:24:32,640 --> 00:24:36,479 Speaker 1: uses a spoon. You can start a trend that way. 413 00:24:36,480 --> 00:24:39,200 Speaker 1: Oh yeah, they're eating their bar snack. Put the spoon. 414 00:24:40,200 --> 00:24:42,360 Speaker 1: I gotta get in on this. It makes me want 415 00:24:42,400 --> 00:24:44,480 Speaker 1: to bring like a like a big like like Chinese 416 00:24:44,520 --> 00:24:48,639 Speaker 1: or Japanese like like big old spoon with me everywhere 417 00:24:48,960 --> 00:24:50,880 Speaker 1: and just use that for all my stuff. And then 418 00:24:50,880 --> 00:24:53,880 Speaker 1: I get out like a very fancy bib and then 419 00:24:54,080 --> 00:24:59,680 Speaker 1: a monocle and we just we really start something. Oh yeah, 420 00:24:59,840 --> 00:25:04,439 Speaker 1: I they're past available. There are there are no I'm 421 00:25:04,480 --> 00:25:08,320 Speaker 1: picturing the like the like long handled Korean like hot potspoon. 422 00:25:08,920 --> 00:25:12,720 Speaker 1: That's like a bonus level challenge for dexterity. You get 423 00:25:12,760 --> 00:25:16,240 Speaker 1: all of the snacks in one well, you should have 424 00:25:16,280 --> 00:25:19,120 Speaker 1: bought you should have bought a spoon. This is all 425 00:25:19,240 --> 00:25:23,800 Speaker 1: your faults. I do love knowing the science of like 426 00:25:24,320 --> 00:25:27,679 Speaker 1: of this because for me personally, I always crave salty 427 00:25:27,720 --> 00:25:32,679 Speaker 1: snacks when I'm drinking beer in particular. Um, And I 428 00:25:32,720 --> 00:25:35,960 Speaker 1: love that this reminds me of our Chicken Wings episode 429 00:25:36,080 --> 00:25:39,080 Speaker 1: where they like there's so much science of beer and 430 00:25:39,200 --> 00:25:44,240 Speaker 1: pairings it's lost. It's beautiful. Yeah, I mean it also 431 00:25:44,320 --> 00:25:46,879 Speaker 1: really I don't know, like like proves up our cravings, 432 00:25:46,920 --> 00:25:48,600 Speaker 1: I guess. And and the fact that so many bar 433 00:25:48,640 --> 00:25:50,840 Speaker 1: snacks are so similar around the world, Like there's so 434 00:25:50,880 --> 00:25:54,439 Speaker 1: many places that are like you know what, uh, fried 435 00:25:54,480 --> 00:25:58,040 Speaker 1: pigskin would be really delicious right now with this beer 436 00:25:58,359 --> 00:26:01,840 Speaker 1: and they're not wrong. They are not wrong. They are 437 00:26:01,880 --> 00:26:04,520 Speaker 1: not wrong. If that's the thing that you can do, yes, yes, 438 00:26:06,200 --> 00:26:10,280 Speaker 1: But this about brings us to the end of our 439 00:26:10,320 --> 00:26:22,280 Speaker 1: episode and to listener. Yeah like cheers, Yeah, Julia Rope. 440 00:26:23,040 --> 00:26:25,119 Speaker 1: I listened to your croissante podcast to day, and I 441 00:26:25,200 --> 00:26:27,640 Speaker 1: enjoyed it a lot. Thank you. I now know far 442 00:26:27,720 --> 00:26:29,520 Speaker 1: more about one of my favorite treats, and as a 443 00:26:29,560 --> 00:26:31,960 Speaker 1: Starbucks employee, I can assure you that we do sell 444 00:26:32,200 --> 00:26:35,720 Speaker 1: many chocolate croissants daily. As much as you love puns, 445 00:26:35,840 --> 00:26:38,320 Speaker 1: I was surprised that you missed a golden opportunity for 446 00:26:38,359 --> 00:26:43,199 Speaker 1: an extremely bad punt. You talked about croissant controversy for 447 00:26:43,240 --> 00:26:45,360 Speaker 1: quite a while on your podcast, and all I could 448 00:26:45,400 --> 00:26:50,719 Speaker 1: think of was croissantroversy. Yes. I can hear you groaning 449 00:26:50,800 --> 00:26:53,120 Speaker 1: front thousands of miles away, and I can assure you 450 00:26:53,160 --> 00:26:56,280 Speaker 1: that I too groaned audibly when my brain made that connection. 451 00:26:56,520 --> 00:26:58,640 Speaker 1: But I felt I just had to tell you about it. 452 00:26:58,960 --> 00:27:03,440 Speaker 1: I hope it brightened your day. Oh, it certainly has croissantroversy. 453 00:27:03,560 --> 00:27:05,240 Speaker 1: I am so sad that was not the title of 454 00:27:05,240 --> 00:27:11,119 Speaker 1: our episode. I know it's perfect, Okay, Megan wrote, I 455 00:27:11,240 --> 00:27:13,720 Speaker 1: just finished the croissant episode, and spent the whole time 456 00:27:13,880 --> 00:27:16,680 Speaker 1: being reminded of various moments from The Great British Baking Show, 457 00:27:16,960 --> 00:27:19,679 Speaker 1: since they almost always have a week devoted to laminate 458 00:27:19,720 --> 00:27:22,720 Speaker 1: a dough and Vanuassarie. Um, I'm sure you know, as 459 00:27:22,800 --> 00:27:24,760 Speaker 1: I don't think it's possible to be as interested in 460 00:27:24,840 --> 00:27:27,480 Speaker 1: food as the two of you are without some awareness 461 00:27:27,520 --> 00:27:33,040 Speaker 1: of Great British Baking Show. So as you were discussing 462 00:27:33,040 --> 00:27:35,959 Speaker 1: the formula for determining the number of layers based on 463 00:27:36,080 --> 00:27:39,159 Speaker 1: the number of turns, I thought of Benjamina using it 464 00:27:39,200 --> 00:27:41,280 Speaker 1: on the show, or when you said croissans aren't a 465 00:27:41,280 --> 00:27:44,520 Speaker 1: recipe to undertake lightly. I remember the excellent editing that 466 00:27:44,600 --> 00:27:48,120 Speaker 1: went from Glenn saying only weird people enjoy making laminated 467 00:27:48,119 --> 00:27:50,920 Speaker 1: pastry because of how time consuming it is, then immediately 468 00:27:50,960 --> 00:27:54,040 Speaker 1: cutting to Francis talking about how she loves making it, 469 00:27:54,760 --> 00:27:58,959 Speaker 1: not to mention hearing Melon Sue stumble over Vanuassari and 470 00:27:59,000 --> 00:28:03,000 Speaker 1: how Mary Barry's as layers. Throughout the whole episode, I 471 00:28:03,040 --> 00:28:05,560 Speaker 1: also thought about how my husband and a friend's boyfriend, 472 00:28:05,680 --> 00:28:08,280 Speaker 1: both great bakers, briefly made plans to learn to make 473 00:28:08,280 --> 00:28:10,840 Speaker 1: croissans together. My friend and I were so excited because 474 00:28:10,880 --> 00:28:13,359 Speaker 1: who wouldn't want homemade croissans without any of the work, 475 00:28:13,560 --> 00:28:16,760 Speaker 1: But unfortunately it never came to fruition, as physics grad 476 00:28:16,840 --> 00:28:19,400 Speaker 1: students like the four of us don't really have time 477 00:28:19,440 --> 00:28:22,600 Speaker 1: for intensive baking projects. I'll have to remind my husband 478 00:28:22,600 --> 00:28:25,080 Speaker 1: and see if he's still interested. I also briefly toyed 479 00:28:25,080 --> 00:28:26,679 Speaker 1: with the idea of learning to make croissans and other 480 00:28:26,760 --> 00:28:29,119 Speaker 1: laminated pastries, and even bought a marble slab at a 481 00:28:29,160 --> 00:28:31,720 Speaker 1: garage sale for it. But I've never actually done so 482 00:28:32,520 --> 00:28:35,960 Speaker 1: you could do it. We believe in you. We do. 483 00:28:36,520 --> 00:28:38,840 Speaker 1: I do. I do love great British baking show. Um, 484 00:28:38,880 --> 00:28:43,240 Speaker 1: perhaps specifically because I love Null Fielding, But yeah, I 485 00:28:43,320 --> 00:28:49,280 Speaker 1: have never seen Oh our Food TV episode. I don't 486 00:28:49,280 --> 00:28:53,600 Speaker 1: really watch that much. I don't don't fire me I, UM, 487 00:28:54,040 --> 00:28:56,840 Speaker 1: but my friends love it and they they're always talking 488 00:28:56,840 --> 00:28:59,600 Speaker 1: to me about it and I find it very adorable. Yeah, well, 489 00:28:59,640 --> 00:29:02,800 Speaker 1: we can can fix this. This is the thing's on Netflix. 490 00:29:02,880 --> 00:29:05,440 Speaker 1: I have been told many times by my friends it's 491 00:29:05,560 --> 00:29:09,720 Speaker 1: right there and wrong with you. UM. And we do 492 00:29:09,800 --> 00:29:15,760 Speaker 1: have an update, a savor update UM on the dolphin 493 00:29:16,000 --> 00:29:19,760 Speaker 1: themed restaurant owned by the Garlics that we mentioned in 494 00:29:19,840 --> 00:29:25,640 Speaker 1: our Shorema slash Euro episode. Oh yeah it did. Multiple 495 00:29:25,680 --> 00:29:28,600 Speaker 1: people wrote in about it um. Some of you even 496 00:29:28,640 --> 00:29:33,080 Speaker 1: went to it and had vague like childhood Mary's um, 497 00:29:33,120 --> 00:29:36,920 Speaker 1: and some people sent in this article from on Milwaukee. 498 00:29:37,400 --> 00:29:39,800 Speaker 1: A pair of dolphins caught off the coast of Florida. 499 00:29:39,880 --> 00:29:42,120 Speaker 1: Gypsy and Star, were brought to the pool by owners 500 00:29:42,200 --> 00:29:45,080 Speaker 1: John and Margaret Garlic, who also ran J. J. Garlics 501 00:29:45,080 --> 00:29:47,960 Speaker 1: on eleventh and Wells Street and had bought up the 502 00:29:48,040 --> 00:29:51,280 Speaker 1: nandatorium from the city for four thousand dollars. Renting the 503 00:29:51,320 --> 00:29:55,720 Speaker 1: dolphins ran to sixty thousand dollars annually, and they had 504 00:29:55,720 --> 00:29:58,480 Speaker 1: planned to bring in three hundred pair of keets to 505 00:29:59,480 --> 00:30:02,960 Speaker 1: the Garl spent nearly fifty thousand to enclose the one 506 00:30:03,480 --> 00:30:07,520 Speaker 1: forty four thousand gallon pool in glass. Another eighteen thousand 507 00:30:07,560 --> 00:30:11,840 Speaker 1: went to flowers, and each water glass costs twenty eight dollars. 508 00:30:13,240 --> 00:30:15,000 Speaker 1: Of the water in the pool had to be changed daily. 509 00:30:15,040 --> 00:30:18,160 Speaker 1: In the water required ten thousand pounds of salt. Then 510 00:30:18,200 --> 00:30:21,760 Speaker 1: there were weekly water sample test, purifying chemicals, daily pool 511 00:30:21,760 --> 00:30:25,680 Speaker 1: cleaning smelt to feed the doffense medicines, veterinary bills, and more. 512 00:30:26,080 --> 00:30:29,280 Speaker 1: An expensive proposition for a restaurant without even taking any 513 00:30:29,320 --> 00:30:33,320 Speaker 1: staff or food related costs into consideration. But when the 514 00:30:33,360 --> 00:30:37,560 Speaker 1: recreated Tropical Paradise opened November of seventy nine, the public 515 00:30:37,600 --> 00:30:43,560 Speaker 1: and the media swooned. Trainer George Gray was working with 516 00:30:43,640 --> 00:30:47,360 Speaker 1: two nine ft purposes named Belinda and Angel. All three 517 00:30:47,360 --> 00:30:49,480 Speaker 1: were on loan from Florida's golf i Ium for a 518 00:30:49,520 --> 00:30:52,640 Speaker 1: few months while Milwaukee worked to get its own swimming talent. 519 00:30:53,600 --> 00:30:57,280 Speaker 1: An ad for Milwaukee's Most Unusual restaurant showed a couple 520 00:30:57,440 --> 00:31:01,440 Speaker 1: toasting with bubble over a table laden with delicacies. The 521 00:31:01,440 --> 00:31:04,560 Speaker 1: restaurant served a wild board to sore lobster porter stakes 522 00:31:04,600 --> 00:31:07,720 Speaker 1: among its forty three entrees, though it also sold sandwiches 523 00:31:07,760 --> 00:31:10,560 Speaker 1: and other lower priced options to the exteer of the building, 524 00:31:10,560 --> 00:31:12,560 Speaker 1: the glass and colds pool and a scene from one 525 00:31:12,560 --> 00:31:18,160 Speaker 1: of the five daily dolphin shows by According to news reports, 526 00:31:18,200 --> 00:31:21,240 Speaker 1: the restaurant was swimming I See What You Did, in 527 00:31:21,400 --> 00:31:24,800 Speaker 1: debt and facing bankruptcy, and in January five, the dolphins 528 00:31:24,800 --> 00:31:28,320 Speaker 1: trainers testified in federal court that Soda the dolphin was 529 00:31:28,360 --> 00:31:30,720 Speaker 1: sick with a viral infection, that the water in the 530 00:31:30,720 --> 00:31:33,200 Speaker 1: pool was seven to seventeen degrees too cold, and that 531 00:31:33,320 --> 00:31:36,880 Speaker 1: Soda wasn't getting enough food either. A judge demanded the 532 00:31:36,920 --> 00:31:41,920 Speaker 1: conditions be improved. On January five, the journal reported that 533 00:31:41,960 --> 00:31:45,400 Speaker 1: the restaurant was closed in the wake of a bankruptcy action, 534 00:31:45,480 --> 00:31:47,840 Speaker 1: but the dolphins, Soda and two sea lions are on 535 00:31:47,880 --> 00:31:51,440 Speaker 1: the premises and the deal is being negotiated to sell them. 536 00:31:51,480 --> 00:31:54,040 Speaker 1: Early in February, Soda and or sea lion pals are 537 00:31:54,080 --> 00:31:56,680 Speaker 1: headed to a California scene park. She was a little 538 00:31:56,720 --> 00:32:00,360 Speaker 1: stiff at first from the flight bankruptcy trusty rust Along 539 00:32:00,440 --> 00:32:03,320 Speaker 1: told the newspaper, but trainer Dan Cartwright swam around with 540 00:32:03,320 --> 00:32:04,600 Speaker 1: her in the pool for a few hours and she 541 00:32:04,680 --> 00:32:07,160 Speaker 1: was all right. And the sea lions along saide, they 542 00:32:07,160 --> 00:32:12,760 Speaker 1: were fine, adding they just didn't seem to care. I 543 00:32:12,880 --> 00:32:16,160 Speaker 1: was trying to find, like where to shorten the articles. 544 00:32:16,240 --> 00:32:20,360 Speaker 1: I was like, this is all it's all goal, what 545 00:32:20,520 --> 00:32:24,240 Speaker 1: a thing, and there's like pictures of it. The ads 546 00:32:24,240 --> 00:32:29,240 Speaker 1: are indeed well. Thank you on Milwaukee for that beautiful reporting, 547 00:32:29,720 --> 00:32:32,240 Speaker 1: and to all the fine listeners who pointed us in 548 00:32:32,240 --> 00:32:38,920 Speaker 1: its direction. Yeah oh wow, Okay, yeah, a rarer update 549 00:32:39,160 --> 00:32:44,320 Speaker 1: but necessary. Thanks to all of the listeners who wrote 550 00:32:44,400 --> 00:32:46,000 Speaker 1: to us if you'd like to write to us, you 551 00:32:46,080 --> 00:32:48,920 Speaker 1: can or emails hello at savor pod dot com. We're 552 00:32:48,960 --> 00:32:51,600 Speaker 1: also on social media. You can find us on Facebook, Twitter, 553 00:32:51,880 --> 00:32:54,800 Speaker 1: and Instagram at savor pod. We do hope to hear 554 00:32:54,800 --> 00:32:57,200 Speaker 1: from you. Savor is a production of I Heart Radio 555 00:32:57,280 --> 00:32:59,480 Speaker 1: and Stuff Media from more podcasts in My Heart Radio. 556 00:32:59,520 --> 00:33:01,800 Speaker 1: You can visit I Heart Radio app, Apple Podcasts, or 557 00:33:01,800 --> 00:33:04,480 Speaker 1: wherever you listen to your favorite shows. Thank you as 558 00:33:04,520 --> 00:33:07,320 Speaker 1: always to our super producers Dylan Fagan and Andrew Howard. 559 00:33:07,520 --> 00:33:09,040 Speaker 1: Thank you to you for listening, and we hope that 560 00:33:09,080 --> 00:33:11,040 Speaker 1: lots more good things are coming your way.