1 00:00:08,880 --> 00:00:10,840 Speaker 1: Hello, and welcome to Savor production of iHeartRadio. 2 00:00:10,840 --> 00:00:13,320 Speaker 2: I'm Annie Reason and I'm Lauren vogel Bum and today 3 00:00:13,360 --> 00:00:17,279 Speaker 2: we have an episode for you about red Beans and Rice. Yes, 4 00:00:18,280 --> 00:00:20,560 Speaker 2: which again I think I know the answer to the question, 5 00:00:20,680 --> 00:00:23,520 Speaker 2: but I will ask it. Was there any particular reason 6 00:00:23,560 --> 00:00:26,759 Speaker 2: this was on your mind, Lauren? Yes, as I said 7 00:00:26,800 --> 00:00:29,280 Speaker 2: a couple episodes ago, we are in the midst of 8 00:00:29,320 --> 00:00:34,200 Speaker 2: a carnival season, and red Beans and Rice is a 9 00:00:34,600 --> 00:00:39,280 Speaker 2: very Nor Orleans dish, which is a place that celebrates 10 00:00:39,440 --> 00:00:42,560 Speaker 2: a lot of carnival related stuff. So yeah, I thought, 11 00:00:42,840 --> 00:00:45,640 Speaker 2: why not go back to New Orleans and talk about 12 00:00:45,640 --> 00:00:47,440 Speaker 2: one of the dishes that we didn't really say that 13 00:00:47,520 --> 00:00:50,440 Speaker 2: much about during our entire nor Lands adventure. 14 00:00:52,240 --> 00:00:56,760 Speaker 1: Yeah. I was thinking about that because we had a 15 00:00:56,760 --> 00:01:01,880 Speaker 1: couple of topic ideas for what we would do Marty Gras, 16 00:01:01,920 --> 00:01:06,319 Speaker 1: And the more research I did on this one, the 17 00:01:06,360 --> 00:01:09,160 Speaker 1: more I was like, I've really underappreciated this dish because 18 00:01:09,160 --> 00:01:12,600 Speaker 1: it's always really solid and delicious. Oh yeah, but I 19 00:01:12,600 --> 00:01:16,560 Speaker 1: almost always get something else. Yeah, but every time I 20 00:01:16,600 --> 00:01:19,560 Speaker 1: have it, it's I'm like, why am I not eating 21 00:01:19,600 --> 00:01:20,199 Speaker 1: this more? 22 00:01:21,040 --> 00:01:23,679 Speaker 2: Yeah, It's one of those things that's like not like 23 00:01:23,760 --> 00:01:27,320 Speaker 2: it's really it's not like sexy or fancy. 24 00:01:26,880 --> 00:01:29,800 Speaker 1: The way that some other dishes are, but oh but 25 00:01:29,880 --> 00:01:30,600 Speaker 1: it's so good. 26 00:01:30,640 --> 00:01:34,080 Speaker 2: I got really obsessed with red beans and rice sometime 27 00:01:34,920 --> 00:01:42,039 Speaker 2: like early pandemic, and because of my dietary restrictions, like 28 00:01:42,080 --> 00:01:45,120 Speaker 2: I was really trying to find and because I was 29 00:01:45,160 --> 00:01:48,279 Speaker 2: trying to support local businesses extra hard during that time, 30 00:01:48,520 --> 00:01:52,240 Speaker 2: I was really trying to find like a local butcher 31 00:01:53,040 --> 00:01:56,560 Speaker 2: that makes some kind of smoked sausage. 32 00:01:56,120 --> 00:01:58,560 Speaker 1: That I could use that I. 33 00:01:57,960 --> 00:02:03,440 Speaker 2: That wouldn't make me sick and I and it was 34 00:02:03,480 --> 00:02:06,920 Speaker 2: shockingly difficult, or perhaps not shockingly at all, given like 35 00:02:07,000 --> 00:02:09,600 Speaker 2: the ingredients that human people put into sausages to make 36 00:02:09,639 --> 00:02:14,119 Speaker 2: them delicious. So I had to like shelve that. And 37 00:02:14,520 --> 00:02:18,920 Speaker 2: now this was this. I mean many episodes are craving episodes. 38 00:02:19,040 --> 00:02:20,679 Speaker 2: This was a very deep craving. 39 00:02:20,400 --> 00:02:27,120 Speaker 1: Episode, absolutely absolutely, And this is I always ask this 40 00:02:27,200 --> 00:02:28,799 Speaker 1: question to my little brother, and I get the same 41 00:02:28,840 --> 00:02:30,760 Speaker 1: answer every time, So I don't know why I continue 42 00:02:30,760 --> 00:02:32,480 Speaker 1: to ask it, but I'm like, oh, do you ever 43 00:02:32,520 --> 00:02:35,720 Speaker 1: cook for yourself? I'm just curious, like, what are your fuck? Yeah, 44 00:02:35,800 --> 00:02:38,560 Speaker 1: it's always red beans and rice. That's his go to. 45 00:02:38,800 --> 00:02:42,360 Speaker 1: That is his thing. Oh that's so cool. Yeah, so 46 00:02:42,400 --> 00:02:46,200 Speaker 1: I should ask him, like, what do you do? Yeah, yeah, 47 00:02:46,280 --> 00:02:50,320 Speaker 1: I'm curious, but yes, the cravings are real. They're very real. 48 00:02:53,000 --> 00:02:54,640 Speaker 1: And yes, Marti Gras is on the same day as 49 00:02:54,720 --> 00:02:56,760 Speaker 1: Lunar New Year, and my friend and I are trying 50 00:02:56,760 --> 00:02:58,079 Speaker 1: to plan a whole thing, and I think it's just 51 00:02:58,160 --> 00:03:00,000 Speaker 1: gonna be too much. It's gonna be too much. 52 00:03:00,560 --> 00:03:05,519 Speaker 2: That's either one of those holidays are like basically too 53 00:03:05,600 --> 00:03:06,680 Speaker 2: much to begin with. 54 00:03:06,880 --> 00:03:11,239 Speaker 1: Yes, so yeah, that's what I think too. I think 55 00:03:11,240 --> 00:03:18,000 Speaker 1: I gotta talk her down. So for past episodes, you 56 00:03:18,040 --> 00:03:20,680 Speaker 1: can see Rice, which by the way, I still have 57 00:03:20,800 --> 00:03:24,480 Speaker 1: flashbacks about, so sorry about that. That's my bad. Nope. 58 00:03:24,520 --> 00:03:30,200 Speaker 1: I ran into the before physics note the other day 59 00:03:30,240 --> 00:03:33,239 Speaker 1: and I was like, nope, this is nope. We don't 60 00:03:33,280 --> 00:03:37,360 Speaker 1: need that anymore. Hop and John and yes, our New 61 00:03:37,440 --> 00:03:39,480 Speaker 1: Orleans episodes we did a whole thing. 62 00:03:40,200 --> 00:03:43,440 Speaker 2: Perhaps especially we did a Louisy and a Hot Sauce 63 00:03:43,760 --> 00:03:49,280 Speaker 2: episode right around then. And also, oh gosh, maybe like 64 00:03:49,560 --> 00:03:54,000 Speaker 2: Jambalaya or did we do a Gumbo episode. I'm not anyway, Yeah, yeah, 65 00:03:54,040 --> 00:03:55,320 Speaker 2: New Orleans in general, sure. 66 00:03:55,760 --> 00:03:59,480 Speaker 1: Yeah, yes, and Castle actually. 67 00:03:59,120 --> 00:04:02,400 Speaker 2: Yeah, yeah, well man, I didn't even think about that. 68 00:04:02,520 --> 00:04:04,760 Speaker 2: I usually try to separate things out a little bit 69 00:04:04,760 --> 00:04:06,040 Speaker 2: more than that, but this is different. 70 00:04:06,320 --> 00:04:12,200 Speaker 1: We're fine, We're fine, We're totally fine, and it's going 71 00:04:12,200 --> 00:04:15,800 Speaker 1: to be fine, which brings us to our question. Yes, 72 00:04:17,720 --> 00:04:22,280 Speaker 1: red beans and rice, what is it? 73 00:04:22,920 --> 00:04:25,680 Speaker 2: Well, red beans and rice is a dish that can 74 00:04:25,839 --> 00:04:30,440 Speaker 2: involve many things, but you're typically looking at a scoop 75 00:04:30,520 --> 00:04:33,719 Speaker 2: of steamed white rice served with a generous portion of 76 00:04:33,760 --> 00:04:36,599 Speaker 2: red kidney beans that have been slow cooked until they're 77 00:04:36,920 --> 00:04:41,000 Speaker 2: tender and creamy, with a saucy, silky sort of like 78 00:04:41,160 --> 00:04:44,680 Speaker 2: gravy formed when the cooking liquid reduces and blends with 79 00:04:44,800 --> 00:04:48,000 Speaker 2: starch from the beans, which you might mash a little 80 00:04:48,000 --> 00:04:51,720 Speaker 2: bit to help create that sauce. Yeah. You cook those 81 00:04:51,760 --> 00:04:56,280 Speaker 2: beans with a base of seasonings, including aromatic vegetables like onion, bell, peppers, 82 00:04:56,279 --> 00:04:59,560 Speaker 2: and celery, plus some like heady herbs and spices like 83 00:04:59,640 --> 00:05:02,960 Speaker 2: garlic like cayenne pepper or maybe another kind of red pepper, 84 00:05:03,400 --> 00:05:07,400 Speaker 2: bay leaves, thyme, sage, and parsley, plus some kind of 85 00:05:07,880 --> 00:05:14,000 Speaker 2: savory smoky element like hamhok sausage and or bacon. You 86 00:05:14,080 --> 00:05:17,159 Speaker 2: finish it with however much Louisiana style hot sauce you like, 87 00:05:17,760 --> 00:05:20,800 Speaker 2: and the dish may be served with additional protein like 88 00:05:20,839 --> 00:05:24,279 Speaker 2: maybe grilled sausage or fried chicken, and with other sides 89 00:05:24,360 --> 00:05:28,440 Speaker 2: like stewed vegetables, maybe greens or green beans, and or 90 00:05:29,000 --> 00:05:32,479 Speaker 2: bread like corn bread or slices of French bread. The 91 00:05:32,560 --> 00:05:35,679 Speaker 2: dish is traditionally eaten as a lunch or dinner Maine 92 00:05:35,760 --> 00:05:40,520 Speaker 2: on Mondays specifically, but not necessarily, either at home or 93 00:05:40,560 --> 00:05:48,200 Speaker 2: in restaurants. It is just layers of savory and filling, 94 00:05:48,960 --> 00:05:51,799 Speaker 2: just simple and soul warming. 95 00:05:54,080 --> 00:05:58,000 Speaker 1: Yeah. I was reading a lot of people's nostalgic accounts 96 00:05:58,000 --> 00:06:02,120 Speaker 1: of it. I just I was moved. 97 00:06:02,360 --> 00:06:08,360 Speaker 2: Yeah, Yeah, this is a dish that people have opinions about, 98 00:06:08,480 --> 00:06:11,159 Speaker 2: but like it's not really a capital O opinions the 99 00:06:11,200 --> 00:06:13,960 Speaker 2: way that I usually enunciate it. Like, I found those 100 00:06:14,000 --> 00:06:17,760 Speaker 2: opinions to be a lot more easy going than a 101 00:06:17,800 --> 00:06:20,479 Speaker 2: lot of other like dish opinions that we talk about 102 00:06:20,480 --> 00:06:22,839 Speaker 2: on this show, which goes with the general vibe of 103 00:06:22,839 --> 00:06:26,600 Speaker 2: nor Orleans. You know, like this is definitely the kind 104 00:06:26,640 --> 00:06:29,239 Speaker 2: of thing where there's no single recipe or like really 105 00:06:29,400 --> 00:06:32,480 Speaker 2: correct way to do it, but there are plenty of preferences, 106 00:06:33,720 --> 00:06:35,960 Speaker 2: you know, because it's the kind of thing that if 107 00:06:36,000 --> 00:06:39,800 Speaker 2: you grew up with it the way that your home 108 00:06:39,920 --> 00:06:44,040 Speaker 2: cook or favorite place in town made it is the 109 00:06:44,080 --> 00:06:44,680 Speaker 2: best way. 110 00:06:47,080 --> 00:06:48,320 Speaker 1: Yes, and that's just what it is. 111 00:06:49,080 --> 00:06:49,560 Speaker 2: Yeah. 112 00:06:49,600 --> 00:06:50,200 Speaker 1: Absolutely. 113 00:06:52,600 --> 00:06:55,160 Speaker 2: That being said, you know, some like some like basic 114 00:06:55,520 --> 00:06:59,080 Speaker 2: breakdown of the ingredients here. Kidney beans are a variety 115 00:06:59,080 --> 00:07:01,400 Speaker 2: of lagoon that grow in this sort of like pudgy 116 00:07:01,480 --> 00:07:04,920 Speaker 2: crescent shape like a human kidney, which I've always thought 117 00:07:04,960 --> 00:07:08,919 Speaker 2: is a really weirdly specific reference because I'm like pudgy crescent, 118 00:07:09,040 --> 00:07:14,800 Speaker 2: I get human kidney at what I'm okay, I mean, 119 00:07:15,320 --> 00:07:19,160 Speaker 2: I'll believe you on that one. But anyway, the kidney 120 00:07:19,160 --> 00:07:21,840 Speaker 2: beans used in this dish are red because a they 121 00:07:21,840 --> 00:07:25,680 Speaker 2: were available and be They're pretty yep. The beans come 122 00:07:25,680 --> 00:07:28,080 Speaker 2: with a thin skin and have a texture that does 123 00:07:28,120 --> 00:07:32,040 Speaker 2: cook up nice and creamy. The local bean brand, Camillia 124 00:07:32,360 --> 00:07:36,800 Speaker 2: gets name dropped a lot. The aromatic veg base is 125 00:07:36,840 --> 00:07:40,800 Speaker 2: important that onion, bell, pepper, and celery is the Louisiana 126 00:07:40,840 --> 00:07:44,360 Speaker 2: Holy trinity, parallel to like a sofrito or in your pois. 127 00:07:45,200 --> 00:07:47,880 Speaker 2: You generally chopp these veg fine and sweat them out 128 00:07:48,000 --> 00:07:50,240 Speaker 2: so that you're not going to be like chomping on 129 00:07:50,360 --> 00:07:52,920 Speaker 2: vegetables in the finished dish, you want them to kind 130 00:07:52,920 --> 00:07:56,480 Speaker 2: of melt into the sauce and suffuse the entire dish 131 00:07:56,480 --> 00:08:02,200 Speaker 2: with those nice flavors. What kind of preserved pork product 132 00:08:02,320 --> 00:08:05,960 Speaker 2: is the traditional savory element that goes in with the beans. 133 00:08:06,840 --> 00:08:10,960 Speaker 2: Smoked and spiced. Local specialties like and dewey sausage and 134 00:08:11,040 --> 00:08:15,560 Speaker 2: tasso ham are really common. Pork shoulder pickled in vinegar 135 00:08:15,760 --> 00:08:19,280 Speaker 2: is traditional but less common these days. But the beans 136 00:08:19,280 --> 00:08:21,920 Speaker 2: can also be made with like poultry instead, like a 137 00:08:22,040 --> 00:08:24,960 Speaker 2: smoked turkey or maybe a chicken sausage, or can be 138 00:08:25,000 --> 00:08:29,440 Speaker 2: made vegetarian or vegan with flavorings like liquid smoke, smoked paprika, 139 00:08:29,640 --> 00:08:33,839 Speaker 2: maybe nutritional yeast or combu or you know plant based 140 00:08:33,880 --> 00:08:34,880 Speaker 2: sausage products. 141 00:08:34,960 --> 00:08:35,240 Speaker 1: Sure. 142 00:08:36,880 --> 00:08:42,760 Speaker 2: Other seasonings that I've seen suggested include a regino, celery seed, 143 00:08:42,920 --> 00:08:47,199 Speaker 2: basil human some extra onion and or garlic powder in there, 144 00:08:47,320 --> 00:08:50,559 Speaker 2: maybe some broth or stock for richness, apple cid or 145 00:08:50,679 --> 00:08:54,280 Speaker 2: vinegar or pickle juice, especially if you're not using pickled 146 00:08:54,400 --> 00:09:00,120 Speaker 2: pork in the recipe, orstas shear sauce, and maybe tomato. Well. 147 00:09:01,559 --> 00:09:05,600 Speaker 2: Tomato is always controversial in New Orleans dishes because that 148 00:09:05,720 --> 00:09:09,400 Speaker 2: is a creole element and people have opinions about it. 149 00:09:11,559 --> 00:09:17,400 Speaker 1: They do, they do. I still remember Disney's gumbo recipe 150 00:09:18,840 --> 00:09:23,720 Speaker 1: and the controversy it cost. It comes back to me. 151 00:09:24,480 --> 00:09:27,400 Speaker 2: Yeah, yeah, that's uh. 152 00:09:27,559 --> 00:09:27,880 Speaker 1: You could. 153 00:09:28,120 --> 00:09:30,559 Speaker 2: You can see our New Orleans episodes from more about this. 154 00:09:30,760 --> 00:09:34,280 Speaker 2: But uh, but creole cooking is traditionally the cuisine of 155 00:09:34,320 --> 00:09:40,920 Speaker 2: the city, which does incorporate uh, some different cultural food items, 156 00:09:41,120 --> 00:09:43,800 Speaker 2: like like like Italians brought in tomatoes at some point, 157 00:09:43,920 --> 00:09:48,319 Speaker 2: and so that is like a specifically city ingredient and 158 00:09:49,480 --> 00:09:52,959 Speaker 2: more country cooking, which is more the Cajun style. UH 159 00:09:53,360 --> 00:10:01,520 Speaker 2: would not necessarily have had fancy tinned tomatoes. Anyway, y'all 160 00:10:01,520 --> 00:10:03,960 Speaker 2: do what you want. I can't tell you what to do. 161 00:10:06,160 --> 00:10:10,360 Speaker 2: Speaking of the rice is typically a medium too long 162 00:10:10,400 --> 00:10:13,920 Speaker 2: grain rice, usually cooked so that it has like nice 163 00:10:13,960 --> 00:10:17,880 Speaker 2: like separate fluffy grains. The proportion of rice served is 164 00:10:17,960 --> 00:10:20,920 Speaker 2: usually like a bunch smaller than the proportion of beans. 165 00:10:20,960 --> 00:10:23,600 Speaker 2: But again, do what you want. And also this is 166 00:10:23,640 --> 00:10:25,960 Speaker 2: not the time for a debate about medium versus long 167 00:10:26,000 --> 00:10:32,240 Speaker 2: grain rice in Louisiana cuisines. Nope, nope, not today, not today, 168 00:10:32,320 --> 00:10:37,360 Speaker 2: not today. Extra protein added to the plate can be anything, 169 00:10:38,160 --> 00:10:41,040 Speaker 2: you know, like a pork chop, grilled or fried catfish, 170 00:10:41,080 --> 00:10:45,400 Speaker 2: grilled or fried chicken wings, a veal cutlet, a hamburger, patty, 171 00:10:45,720 --> 00:10:49,520 Speaker 2: fried shrimp, tofu. I don't know. It is often served 172 00:10:49,520 --> 00:10:51,360 Speaker 2: with some kind of edge on the side, maybe just 173 00:10:51,400 --> 00:10:55,000 Speaker 2: like a little salad, some pickled onions that's nice, and 174 00:10:55,120 --> 00:10:59,720 Speaker 2: also some kind of bread for soopping. And yes, a 175 00:10:59,760 --> 00:11:03,760 Speaker 2: lot of restaurants around New Orleans do feature red beans 176 00:11:03,760 --> 00:11:06,840 Speaker 2: and rice as a special on Mondays, but plenty offer 177 00:11:06,840 --> 00:11:10,880 Speaker 2: it all the time. Some restaurants that also host music venues, 178 00:11:11,200 --> 00:11:15,240 Speaker 2: which is like most of them, will will include the 179 00:11:15,240 --> 00:11:21,959 Speaker 2: dish for free with a cover charge on Mondays. 180 00:11:22,559 --> 00:11:25,720 Speaker 1: I like it. I'm into it. Music and red beans 181 00:11:25,760 --> 00:11:31,160 Speaker 1: and rice, right, sounds good tonight? Well what about the nutrition? 182 00:11:31,800 --> 00:11:35,480 Speaker 2: Okay, So, beans and rice together give you what's sometimes 183 00:11:35,480 --> 00:11:38,640 Speaker 2: called a complete protein, meaning a profile of all of 184 00:11:38,640 --> 00:11:42,440 Speaker 2: the amino acids that we humans need like for life, 185 00:11:42,640 --> 00:11:45,280 Speaker 2: but cannot produce ourselves and therefore have to get through 186 00:11:45,440 --> 00:11:50,400 Speaker 2: our diets. And that's super cool and convenient, especially for vegetarians, 187 00:11:50,400 --> 00:11:53,000 Speaker 2: that you can just generally pair whatever rice and whatever 188 00:11:53,040 --> 00:11:57,200 Speaker 2: beans together and get that. That being said, the nutrition 189 00:11:57,360 --> 00:11:59,120 Speaker 2: of this dish will depend on how you make it. 190 00:12:00,080 --> 00:12:03,199 Speaker 2: And like specifically exactly how much pork fat you put 191 00:12:03,280 --> 00:12:07,960 Speaker 2: in there. Like, generally, this is meant to be a 192 00:12:08,080 --> 00:12:10,679 Speaker 2: nutrient dense dish with like a lot of protein and 193 00:12:10,760 --> 00:12:13,360 Speaker 2: starch that will fill you up and keep you going 194 00:12:14,640 --> 00:12:17,200 Speaker 2: as always eat a vegetable drink of water, you know. 195 00:12:18,360 --> 00:12:25,040 Speaker 1: Yes, Yeah, well we have kind of a number for you, y'all. 196 00:12:25,520 --> 00:12:28,960 Speaker 2: I'm never surprised when a dish doesn't bring up any 197 00:12:28,960 --> 00:12:32,800 Speaker 2: good numbers, like, especially because search engines are a little 198 00:12:32,840 --> 00:12:35,520 Speaker 2: bit broken right now. But I really thought I was 199 00:12:35,559 --> 00:12:38,439 Speaker 2: going to have more than one for you. But all right, 200 00:12:39,520 --> 00:12:43,040 Speaker 2: My one number is that a true slow cook on 201 00:12:43,160 --> 00:12:48,640 Speaker 2: the beans, including soaking, boiling, simmering to break them down, 202 00:12:48,800 --> 00:12:51,959 Speaker 2: plus cook time to bring the whole dish together, can 203 00:12:52,000 --> 00:12:54,200 Speaker 2: take about thirty hours. 204 00:12:56,920 --> 00:13:04,520 Speaker 1: Wow, okay, okay, I'm trying to think if I've ever 205 00:13:06,320 --> 00:13:09,079 Speaker 1: I know plenty of people who have done a dish 206 00:13:09,120 --> 00:13:10,640 Speaker 1: that took over thirty hours. 207 00:13:12,120 --> 00:13:15,600 Speaker 2: You don't even like soaking beans, You generally like refuse 208 00:13:15,840 --> 00:13:17,360 Speaker 2: to go that far. 209 00:13:17,960 --> 00:13:21,640 Speaker 1: Yeah. I always skip the steps, and then later I 210 00:13:21,679 --> 00:13:23,800 Speaker 1: find out why they're so important that I should have 211 00:13:23,840 --> 00:13:28,920 Speaker 1: done them. 212 00:13:29,160 --> 00:13:31,880 Speaker 2: Yeah. Yeah, if you're cooking with dried beans, soaking them 213 00:13:32,000 --> 00:13:34,960 Speaker 2: is quite important for the final texture. 214 00:13:37,000 --> 00:13:44,319 Speaker 1: Yep, lessons learned continually. Oh yeah, why do I stick 215 00:13:44,400 --> 00:13:51,240 Speaker 1: to it? Maybe not, but it was learned at one point. Uh. 216 00:13:51,240 --> 00:13:58,920 Speaker 2: Well, that's good counts for something. Learning is a continual process. 217 00:14:00,080 --> 00:14:06,040 Speaker 1: Learning is a continual process. Well, there is some mystery 218 00:14:06,040 --> 00:14:10,400 Speaker 1: actually behind kind of why this dish took so long 219 00:14:10,480 --> 00:14:12,040 Speaker 1: and why it became so beloved. 220 00:14:12,240 --> 00:14:14,400 Speaker 2: Oh absolutely, yeah, yeah, and we're going to get into 221 00:14:14,440 --> 00:14:16,200 Speaker 2: that as soon as we get back from a quick break. 222 00:14:16,240 --> 00:14:27,680 Speaker 2: For a word from our sponsors, and we're back. Thank 223 00:14:27,720 --> 00:14:32,280 Speaker 2: you sponsor, Yes, thank you, so yes. Many cultures around 224 00:14:32,320 --> 00:14:35,600 Speaker 2: the world have a type of beans and rice dish. 225 00:14:35,800 --> 00:14:39,800 Speaker 2: It's filling, it's often inexpensive, a good substitute for meat 226 00:14:40,000 --> 00:14:43,680 Speaker 2: if it wasn't accessible for whatever reason. Because beans were 227 00:14:43,720 --> 00:14:46,800 Speaker 2: cheap to grow and a cheaper protein source than meat, 228 00:14:46,880 --> 00:14:49,920 Speaker 2: they sometimes were associated with poverty or hardship, but not 229 00:14:50,000 --> 00:14:53,760 Speaker 2: always and certainly not everywhere, but we do run into 230 00:14:53,760 --> 00:14:56,800 Speaker 2: that a lot in these kind of bean dish episodes. 231 00:14:58,400 --> 00:15:01,800 Speaker 2: As always with a dish this beloved. There are a 232 00:15:01,880 --> 00:15:06,040 Speaker 2: couple of competing theories about its origins in New Orleans. Specifically, 233 00:15:07,560 --> 00:15:11,960 Speaker 2: one is that enslaved West Africans in New Orleans brought 234 00:15:12,000 --> 00:15:14,320 Speaker 2: some of their foods with them in the seventeen hundreds, 235 00:15:14,360 --> 00:15:17,960 Speaker 2: including rice, which was soon cultivated in the area, and 236 00:15:18,000 --> 00:15:20,760 Speaker 2: they would have also had knowledge of stews made with 237 00:15:20,800 --> 00:15:25,880 Speaker 2: beans and rice. Meanwhile, the red kidney bean most likely 238 00:15:25,960 --> 00:15:30,440 Speaker 2: originated in Peru in eight thousand BCE. Over time, these 239 00:15:30,520 --> 00:15:34,800 Speaker 2: beans spread through nomadic peoples up into North America and 240 00:15:34,880 --> 00:15:38,840 Speaker 2: were consumed by Native Americans where they grew, including around 241 00:15:39,000 --> 00:15:45,560 Speaker 2: New Orleans. There's also a Haitian influence. During the Haitian Revolution, 242 00:15:45,640 --> 00:15:48,640 Speaker 2: which took place from seventeen ninety one to eighteen oh four, 243 00:15:49,040 --> 00:15:51,560 Speaker 2: many refugees of all classes fled to. 244 00:15:51,880 --> 00:15:55,800 Speaker 1: Cuba or New Orleans. When the revolution came to an 245 00:15:55,880 --> 00:15:58,840 Speaker 1: end in eighteen oh four and Haiti gained independence from France, 246 00:15:58,920 --> 00:16:03,080 Speaker 1: over ten thousand Haitians moved to the United States. The 247 00:16:03,080 --> 00:16:07,280 Speaker 1: population of New Orleans doubled, and the number of Haitians 248 00:16:07,360 --> 00:16:10,200 Speaker 1: resettling in the city continued to grow until eighteen ten. 249 00:16:11,760 --> 00:16:14,520 Speaker 1: They of course influenced the food and culture there the 250 00:16:14,640 --> 00:16:19,160 Speaker 1: architecture too. For decades, they'd been making a red beans 251 00:16:19,200 --> 00:16:22,800 Speaker 1: and rice dish that they then adapted to taste and 252 00:16:23,280 --> 00:16:27,440 Speaker 1: ingredients available in New Orleans. For instance, using the Holy Trinity, 253 00:16:27,760 --> 00:16:31,160 Speaker 1: Celery onion and Bell peppers and sometimes Kien pepper and 254 00:16:31,160 --> 00:16:32,200 Speaker 1: and Dewey sausage. 255 00:16:33,440 --> 00:16:36,520 Speaker 2: Yeah, and a number of other Caribbean cuisines had an 256 00:16:36,560 --> 00:16:41,320 Speaker 2: impact on New Orleans cuisine as well. To paraphrase what 257 00:16:41,400 --> 00:16:43,760 Speaker 2: doctor Jessica Harris told us when we spoke with her 258 00:16:43,760 --> 00:16:48,200 Speaker 2: in New Orleans, the American South is somewhat north of 259 00:16:48,240 --> 00:16:48,920 Speaker 2: New Orleans. 260 00:16:50,560 --> 00:16:55,320 Speaker 1: Yes, And as mentioned in our New Orleans episodes, because 261 00:16:55,320 --> 00:16:57,360 Speaker 1: it was a port city and had a history of 262 00:16:57,360 --> 00:17:00,600 Speaker 1: colonization with both the French and the Spanish, there were 263 00:17:00,720 --> 00:17:04,560 Speaker 1: a lot of different influences in the culinary scene. 264 00:17:04,640 --> 00:17:08,480 Speaker 2: Oh yeah, including later on, like throughout the eighteen hundreds, 265 00:17:08,520 --> 00:17:12,280 Speaker 2: Italian and Chinese and Filipino. So you've got They're not 266 00:17:12,320 --> 00:17:15,320 Speaker 2: really like competing theories the way that say in our 267 00:17:15,400 --> 00:17:19,000 Speaker 2: Sunday's episode, it's competing theories of how a dish came 268 00:17:19,040 --> 00:17:23,119 Speaker 2: to be. It's more a collection of different concepts and 269 00:17:23,240 --> 00:17:28,120 Speaker 2: reasons that these ingredients and these styles of dishes came 270 00:17:28,160 --> 00:17:29,919 Speaker 2: together to be what we know today. 271 00:17:31,440 --> 00:17:34,199 Speaker 1: Yes, and I find every time we talk about something 272 00:17:34,240 --> 00:17:38,879 Speaker 1: from New Orleans that is usually the case, yep, yep, yep. 273 00:17:40,119 --> 00:17:43,200 Speaker 1: As for why it's a dish often eaten on Mondays 274 00:17:43,200 --> 00:17:45,040 Speaker 1: in New Orleans. There are a lot of theories about 275 00:17:45,080 --> 00:17:48,440 Speaker 1: that too, but there's one that is like the most popular. 276 00:17:48,800 --> 00:17:53,080 Speaker 1: Oh yeah, by far, by far, and it is that 277 00:17:53,160 --> 00:17:59,399 Speaker 1: people ate ham at celebratory Sunday dinners and then wanted 278 00:17:59,400 --> 00:18:02,760 Speaker 1: to use up the leftover hamhock or any other scraps 279 00:18:02,840 --> 00:18:06,159 Speaker 1: left behind, usually from the meat portion of whatever it was. 280 00:18:07,440 --> 00:18:10,800 Speaker 1: In the nineteenth century, Mondays were laundry days for a 281 00:18:10,800 --> 00:18:13,959 Speaker 1: lot of folks in New Orleans since this was pre 282 00:18:14,200 --> 00:18:17,880 Speaker 1: washing machine, so it was a miserable day. 283 00:18:18,520 --> 00:18:19,600 Speaker 2: There's a lot of work. 284 00:18:20,760 --> 00:18:24,159 Speaker 1: Whatever was cooked that day had to involve minimal effort. 285 00:18:24,880 --> 00:18:28,000 Speaker 1: Red beans and rice simmered slowly throughout the day and 286 00:18:28,040 --> 00:18:31,520 Speaker 1: flavored with hamhock fit the bill. You didn't really have 287 00:18:31,560 --> 00:18:33,960 Speaker 1: to check on it too much, and the long cooked 288 00:18:34,000 --> 00:18:37,479 Speaker 1: time allowed for the flavors to really come together. On 289 00:18:37,560 --> 00:18:40,560 Speaker 1: top of that, cooks could use the same hot coals 290 00:18:40,560 --> 00:18:43,359 Speaker 1: that they used for heating the water to clean the 291 00:18:43,400 --> 00:18:50,280 Speaker 1: clothes for the red beans and rice. Yes, restaurants with 292 00:18:50,400 --> 00:18:53,960 Speaker 1: daily specials may have helped solidify the tradition too, And yeah, 293 00:18:54,040 --> 00:18:58,040 Speaker 1: it remains to this day. Listeners, right, in I would 294 00:18:58,080 --> 00:19:02,760 Speaker 1: love to hear about it. Yes. After that, the dish 295 00:19:02,840 --> 00:19:06,439 Speaker 1: started making its way across the state and the South. 296 00:19:06,920 --> 00:19:09,520 Speaker 1: Recipes for red beans and rice started appearing in Creole 297 00:19:09,560 --> 00:19:12,800 Speaker 1: cookbooks towards the end of the eighteen hundreds. The pickI 298 00:19:12,880 --> 00:19:16,640 Speaker 1: Oones Creole cookbook featured a recipe in nineteen oh one. 299 00:19:17,520 --> 00:19:20,959 Speaker 2: Yeah, and again, Creole cuisine and culture was the culture 300 00:19:21,000 --> 00:19:24,520 Speaker 2: of the city, So the dish's inclusion in these cookbooks 301 00:19:24,520 --> 00:19:28,240 Speaker 2: indicates that at that point, rice had moved into the city. 302 00:19:28,840 --> 00:19:31,000 Speaker 2: The history of rice in New Orleans is a whole 303 00:19:31,040 --> 00:19:34,240 Speaker 2: complicated thing on its own. Again, I'm so sorry for 304 00:19:34,320 --> 00:19:37,480 Speaker 2: lumping rice into one episode. We should have broken that 305 00:19:37,600 --> 00:19:41,280 Speaker 2: up into like twenty nine different episodes. But yeah, previously 306 00:19:41,280 --> 00:19:46,000 Speaker 2: in Noorleans, the staplestarch had been bred, and now rice 307 00:19:46,119 --> 00:19:48,560 Speaker 2: was becoming part of part of the culture. 308 00:19:50,400 --> 00:19:54,080 Speaker 1: Yeah, and it was really this dish was becoming something 309 00:19:54,480 --> 00:19:58,520 Speaker 1: that the city loaves. And this brings us to one 310 00:19:58,640 --> 00:20:02,240 Speaker 1: of our many cultural it's in this one born in 311 00:20:02,240 --> 00:20:06,040 Speaker 1: New Orleans in nineteen oh one. Musician Louis Armstrong loved 312 00:20:06,080 --> 00:20:09,359 Speaker 1: this dish so much he would sign his letters red 313 00:20:09,400 --> 00:20:17,160 Speaker 1: beans and ricely yours, which is very cute sweet, It's 314 00:20:17,280 --> 00:20:20,680 Speaker 1: so sweet. He and his wife, Lucille's recipe for red 315 00:20:20,680 --> 00:20:23,639 Speaker 1: beans and rice is at the historic Louis Armstrong House 316 00:20:24,080 --> 00:20:25,560 Speaker 1: and it's also available online. 317 00:20:25,680 --> 00:20:29,000 Speaker 2: Yeah. Yeah, she was from the north but learned to 318 00:20:29,000 --> 00:20:32,159 Speaker 2: cook the dish for him. Some stories say that he 319 00:20:32,240 --> 00:20:35,280 Speaker 2: gave her his mother's recipe. Some say that she figured 320 00:20:35,280 --> 00:20:37,439 Speaker 2: it out like for him while they were dating as 321 00:20:37,480 --> 00:20:42,320 Speaker 2: part of their courtship. In the recipe kept by the 322 00:20:42,320 --> 00:20:47,040 Speaker 2: aforementioned museum house, their protein like flavorings of choice were 323 00:20:47,040 --> 00:20:51,200 Speaker 2: hamhocks and salt pork, and it says that a can 324 00:20:51,200 --> 00:20:56,399 Speaker 2: of tomatoes is optional. Oh my, I know, I know, 325 00:20:58,080 --> 00:21:02,159 Speaker 2: but yeah no, armst just loved this. Apparently he had 326 00:21:02,200 --> 00:21:04,320 Speaker 2: a personal chef who would like come with him on 327 00:21:04,480 --> 00:21:10,879 Speaker 2: tour and make this dish. Wow, yeah, love it. 328 00:21:10,960 --> 00:21:14,119 Speaker 1: Listen if somebody is part of a courtship process learned 329 00:21:14,320 --> 00:21:17,920 Speaker 1: to make a favorite dish of mine, that's good. 330 00:21:17,720 --> 00:21:23,159 Speaker 2: Stuff, right right? Oh gosh, but so okay. Throughout the 331 00:21:23,240 --> 00:21:27,119 Speaker 2: nineteen hundreds, a number of local brands came up that 332 00:21:27,200 --> 00:21:31,560 Speaker 2: still sell key ingredients for this dish today, including Camellia 333 00:21:31,640 --> 00:21:35,080 Speaker 2: beans as I said earlier, and the Cajun cured meat 334 00:21:35,119 --> 00:21:40,520 Speaker 2: producer Cevoaz. In the nineteen eighties, Louisiana Cuisin's got a 335 00:21:40,520 --> 00:21:44,320 Speaker 2: bunch of attention through the popularity of like Chef TV 336 00:21:44,600 --> 00:21:48,879 Speaker 2: personalities like Justin Wilson aka the Cajun Chef, who was 337 00:21:48,880 --> 00:21:52,720 Speaker 2: not himself Cajun, and a little bit more seriously, Paul Prudhom. 338 00:21:53,760 --> 00:21:57,640 Speaker 1: Yes, and he was. He was from Louisiana, but when 339 00:21:57,760 --> 00:22:00,639 Speaker 1: he moved to New Orleans in nineteen seventy, he was 340 00:22:00,680 --> 00:22:04,200 Speaker 1: allegedly shocked by the city's love of red beans. 341 00:22:04,400 --> 00:22:07,200 Speaker 2: Yeah, like, he grew up with Cajun influences and apparently 342 00:22:07,960 --> 00:22:10,200 Speaker 2: did not realize how big of a deal this dish 343 00:22:10,320 --> 00:22:17,800 Speaker 2: was in Creole cuisine. Anyway, Riding this entire trend, Zatarine's 344 00:22:17,920 --> 00:22:20,760 Speaker 2: brand came out with their box mixed version of red 345 00:22:20,760 --> 00:22:24,400 Speaker 2: beans and rice sometime in the nineteen eighties. That's an 346 00:22:24,400 --> 00:22:27,080 Speaker 2: interesting brand that I'd love to come back to someday. 347 00:22:28,320 --> 00:22:35,080 Speaker 2: But notably, every person and every family brand that we've 348 00:22:35,119 --> 00:22:38,040 Speaker 2: been talking about in this little section right here is 349 00:22:38,080 --> 00:22:44,639 Speaker 2: white or run by white people, which really speaks to 350 00:22:45,200 --> 00:22:48,520 Speaker 2: like who had the opportunity to get their brand out 351 00:22:48,600 --> 00:22:54,120 Speaker 2: there in Louisiana. Certainly during like the mid nineteen hundreds 352 00:22:54,160 --> 00:22:57,439 Speaker 2: when all of this was coming about. But all that time, 353 00:22:57,560 --> 00:23:01,520 Speaker 2: like black restaurant tours are the city, like Leah Chase, 354 00:23:01,840 --> 00:23:04,200 Speaker 2: that the creole chef who ran Dukie Chase until her 355 00:23:04,200 --> 00:23:08,760 Speaker 2: recent passing, were on the ground, and like popularizing dishes 356 00:23:08,880 --> 00:23:12,719 Speaker 2: like this. I will say Dukie Chase is traditionally closed 357 00:23:12,720 --> 00:23:15,000 Speaker 2: on Mondays, but does serve red beans and rice on 358 00:23:15,000 --> 00:23:16,760 Speaker 2: their buffet most other days of the week. 359 00:23:20,800 --> 00:23:24,800 Speaker 1: This brings us to another cultural note. Yes, I was 360 00:23:24,880 --> 00:23:28,840 Speaker 1: not expecting this one. I have to say, sir, mix 361 00:23:28,920 --> 00:23:32,920 Speaker 1: a lot. Song Baby Got Back came out in nineteen 362 00:23:33,000 --> 00:23:36,720 Speaker 1: ninety two, and it featured the lyrics red Beans and Rice. 363 00:23:36,760 --> 00:23:40,640 Speaker 1: Didn't miss her. It came up a lot in the research, 364 00:23:40,680 --> 00:23:42,480 Speaker 1: so I felt like I had to include it. 365 00:23:42,760 --> 00:23:45,280 Speaker 2: Yeah. Yeah, it's just you know, it's a line that 366 00:23:45,440 --> 00:23:50,720 Speaker 2: means that, like this lady wasn't afraid of eating some nice, 367 00:23:50,720 --> 00:23:57,520 Speaker 2: hearty food, which you know, I think, I think is great. 368 00:23:58,680 --> 00:24:04,800 Speaker 1: Yeah, for sure. Laura and I were discussing before. You 369 00:24:04,800 --> 00:24:07,720 Speaker 1: you know, you never know where the research will take you, 370 00:24:07,760 --> 00:24:10,119 Speaker 1: and I was not expecting to read all of the 371 00:24:10,240 --> 00:24:13,600 Speaker 1: lyrics of Baby Got Back. Yeah, seven am. 372 00:24:13,560 --> 00:24:17,800 Speaker 2: Yeah, it's fair. I really caught that song when I 373 00:24:17,880 --> 00:24:20,760 Speaker 2: was a kid, like during one of my summer camp years. 374 00:24:20,800 --> 00:24:24,800 Speaker 2: Like we were all just endlessly quoting it at each other. 375 00:24:25,600 --> 00:24:28,959 Speaker 2: I'm not going to say singing or rapping necessarily, but 376 00:24:29,000 --> 00:24:32,080 Speaker 2: somewhere in between the things that I just said, yeah, 377 00:24:32,119 --> 00:24:35,400 Speaker 2: and so I was familiar with that line, but apparently 378 00:24:35,440 --> 00:24:36,520 Speaker 2: Annie was just like what. 379 00:24:39,920 --> 00:24:42,480 Speaker 1: I mean, I remember the song, but I did not 380 00:24:42,680 --> 00:24:45,960 Speaker 1: remember the line. No yes, And I was like, why 381 00:24:46,720 --> 00:24:51,480 Speaker 1: are all all of these articles mentioning baby got back? 382 00:24:52,320 --> 00:24:56,160 Speaker 1: I must know? Now I do? There you go, now 383 00:24:56,200 --> 00:24:58,200 Speaker 1: I do? Oh And speaking of I love this note 384 00:24:58,240 --> 00:25:02,320 Speaker 1: as well. In two thousand and eight, the Crew of 385 00:25:02,400 --> 00:25:05,960 Speaker 1: Red Beans was founded, and every year the members march 386 00:25:06,119 --> 00:25:09,320 Speaker 1: in the Lundi Gras or Fat Monday Parade. 387 00:25:09,359 --> 00:25:12,320 Speaker 2: Right because red beans and rice is a Monday dish. 388 00:25:12,920 --> 00:25:15,399 Speaker 2: They first marched in two thousand and nine with about 389 00:25:15,440 --> 00:25:18,000 Speaker 2: twenty members. 390 00:25:17,480 --> 00:25:20,520 Speaker 1: And their outfits are bediced with beans. 391 00:25:20,440 --> 00:25:26,120 Speaker 2: Like bejeweled like bean jeweled, yeah, like mosaics of beans 392 00:25:26,440 --> 00:25:29,959 Speaker 2: and often rice as well. They also have a vintage 393 00:25:30,040 --> 00:25:35,080 Speaker 2: VW Beanmobile that is decorated in bean art, including a 394 00:25:35,160 --> 00:25:38,679 Speaker 2: recipe for red beans and rice and a portrait of 395 00:25:38,760 --> 00:25:39,800 Speaker 2: Louis Armstrong. 396 00:25:41,400 --> 00:25:42,800 Speaker 1: I love this so much. 397 00:25:43,840 --> 00:25:46,760 Speaker 2: Also, for a couple of years, right before the pandemic 398 00:25:46,800 --> 00:25:52,200 Speaker 2: shut down, they held an annual Bean Madness tournament during 399 00:25:52,720 --> 00:25:58,840 Speaker 2: March Madness, where in sixty four local restaurants and chefs 400 00:25:58,880 --> 00:26:03,399 Speaker 2: competed in taste things for the best red beans and rice, 401 00:26:04,480 --> 00:26:09,240 Speaker 2: narrowing it down to the fork four At the end 402 00:26:09,440 --> 00:26:15,040 Speaker 2: of the tournament. Uh, the winner got to hold on 403 00:26:15,200 --> 00:26:21,600 Speaker 2: to the Legum Duor trophy until the next year's tournament, 404 00:26:23,119 --> 00:26:25,440 Speaker 2: which was also bedectin beans. 405 00:26:26,520 --> 00:26:35,040 Speaker 1: Oh wow, it's fantastic. They apparently also have a museum 406 00:26:35,840 --> 00:26:42,240 Speaker 1: where you can learn about the beaning of life. Yep, listen, 407 00:26:42,760 --> 00:26:48,159 Speaker 1: food puns people who love food. This is beautiful. 408 00:26:50,240 --> 00:26:54,359 Speaker 2: From what I understand, this crew and crews are people 409 00:26:54,359 --> 00:26:59,240 Speaker 2: who get together and and and form parade companies around 410 00:26:59,240 --> 00:27:04,920 Speaker 2: New Orleans. This crew was formed by No Orleans transplants 411 00:27:05,000 --> 00:27:09,280 Speaker 2: who were just like, this is great, this is fabulous, 412 00:27:09,400 --> 00:27:14,160 Speaker 2: let's do it. And I'm like, yeah, heck yeah, yes. 413 00:27:15,280 --> 00:27:19,480 Speaker 1: I love a good a passion. If you want to 414 00:27:19,520 --> 00:27:21,720 Speaker 1: put red beans, you want to make an outfit of 415 00:27:21,720 --> 00:27:23,440 Speaker 1: red beans because you love them so much. 416 00:27:23,640 --> 00:27:26,840 Speaker 2: I support that, and yeah, many other beans as well, 417 00:27:26,960 --> 00:27:29,320 Speaker 2: you know, like, really get that bean variety in there. 418 00:27:30,680 --> 00:27:36,680 Speaker 2: It's beautiful, very folk artsy, really intricate. 419 00:27:37,800 --> 00:27:42,480 Speaker 1: Look look it up. Look it up, yes, yes, please 420 00:27:42,480 --> 00:27:45,720 Speaker 1: look it up. It is really it was a cool thing. 421 00:27:45,760 --> 00:27:49,440 Speaker 1: I was not expecting to find doing this, and I'm 422 00:27:49,640 --> 00:27:55,879 Speaker 1: very happy that we did. Yes, always, well, listeners. We 423 00:27:55,920 --> 00:28:00,200 Speaker 1: would absolutely love to hear from you what you're doing 424 00:28:00,200 --> 00:28:06,000 Speaker 1: from already, gras your recipes for red beans and rice memories. 425 00:28:06,400 --> 00:28:10,240 Speaker 2: Oh yeah, oh always all of those things, of course. 426 00:28:11,080 --> 00:28:13,560 Speaker 1: Yes, but I think that's what we have to say 427 00:28:13,680 --> 00:28:15,160 Speaker 1: for now. It is. 428 00:28:15,560 --> 00:28:17,920 Speaker 2: We do already have some listener mail for you, though, 429 00:28:17,960 --> 00:28:19,399 Speaker 2: and we're going to get into that as soon as 430 00:28:19,440 --> 00:28:21,200 Speaker 2: we get back from one more quick break for a 431 00:28:21,240 --> 00:28:32,080 Speaker 2: word from our sponsors, and we're back. 432 00:28:32,080 --> 00:28:35,080 Speaker 1: Thank you, sponsored, Yes, thank you, and we're back with 433 00:28:35,280 --> 00:28:48,520 Speaker 1: a listener man. Yeah. Shout out to listener. Eric, who's 434 00:28:48,520 --> 00:28:52,880 Speaker 1: written in several times, sent us a package of Bounty 435 00:28:53,360 --> 00:28:58,200 Speaker 1: the Candy parts because I mentioned that I really loved 436 00:28:58,240 --> 00:29:01,680 Speaker 1: them but I couldn't find them in the US in 437 00:29:01,760 --> 00:29:05,520 Speaker 1: our Almon Enjoy episode. He sent four, one for each 438 00:29:05,560 --> 00:29:05,880 Speaker 1: of us. 439 00:29:06,000 --> 00:29:08,320 Speaker 2: Oh okay, okay, excellent. 440 00:29:08,800 --> 00:29:12,520 Speaker 1: Yeah, with just a really kind note of like, yeah, 441 00:29:12,120 --> 00:29:14,720 Speaker 1: I think these are better too, So here you go. 442 00:29:16,000 --> 00:29:19,960 Speaker 1: Thank you, thank you, yes, thank you, And also shout 443 00:29:20,000 --> 00:29:22,920 Speaker 1: out to Tyler, a friend of ours, who was like, 444 00:29:23,000 --> 00:29:24,560 Speaker 1: you don't have to come to the office. I shall 445 00:29:24,760 --> 00:29:30,640 Speaker 1: just for this to you. Much appreciated. Oh yeah, much appreciated. 446 00:29:31,720 --> 00:29:35,640 Speaker 1: Bart wrote, loved the recent quail episode. Learned a lot 447 00:29:35,840 --> 00:29:38,760 Speaker 1: or the stinky little eggs I love so much come from. 448 00:29:39,120 --> 00:29:41,960 Speaker 1: I've never had the meat, but I'm really curious now. 449 00:29:42,280 --> 00:29:45,160 Speaker 1: I've yet to meet poultry I don't enjoy, so I'm 450 00:29:45,200 --> 00:29:48,000 Speaker 1: sure i'd enjoy it. You asked about quail eggs being 451 00:29:48,040 --> 00:29:51,680 Speaker 1: readily available in UK supermarkets. I can't speak for the 452 00:29:51,680 --> 00:29:54,600 Speaker 1: island next door, but across the small pond here in Ireland, 453 00:29:54,640 --> 00:29:57,200 Speaker 1: I'm happy to say they are. I buy them at 454 00:29:57,280 --> 00:29:59,840 Speaker 1: least once a month to make the most delicious and 455 00:30:00,160 --> 00:30:04,960 Speaker 1: cute sunny side up eggs. The taste is really wonderful, 456 00:30:05,040 --> 00:30:09,479 Speaker 1: like chicken eggs, but more refined and creamier. If it 457 00:30:09,520 --> 00:30:12,160 Speaker 1: wasn't that peeling hard boiled quail eggs is too much 458 00:30:12,200 --> 00:30:15,200 Speaker 1: faffing about. I'd use them in my egg mayo much 459 00:30:15,200 --> 00:30:18,040 Speaker 1: more often because they make the best egg mayo you 460 00:30:18,080 --> 00:30:19,360 Speaker 1: can imagine. 461 00:30:19,680 --> 00:30:27,800 Speaker 2: Ooh, I'm traditionally not an egg salad person. But I'm 462 00:30:27,840 --> 00:30:29,560 Speaker 2: open to trying it. I'm open to trying it. 463 00:30:31,000 --> 00:30:35,320 Speaker 1: I hadn't considered the difficulty of peeling a quail a 464 00:30:35,680 --> 00:30:39,360 Speaker 1: boiled quail egg. That does seem like it would be 465 00:30:40,480 --> 00:30:41,280 Speaker 1: a little tricky. 466 00:30:41,520 --> 00:30:45,920 Speaker 2: From what I understand, they're structurally sound in a way 467 00:30:45,960 --> 00:30:50,360 Speaker 2: that chicken eggs are not. And so from what I understand, 468 00:30:50,440 --> 00:30:55,360 Speaker 2: they're like either too thin or too thick, so they're 469 00:30:55,400 --> 00:30:59,120 Speaker 2: just like structurally weird as compared. I mean, I find 470 00:30:59,120 --> 00:31:01,120 Speaker 2: the peeling any boil is a little bit of a 471 00:31:01,120 --> 00:31:09,120 Speaker 2: faffing about. But but yeah, hm, well, thank you for 472 00:31:09,200 --> 00:31:12,960 Speaker 2: answering the question him a jelous Yes, do look delicious 473 00:31:12,960 --> 00:31:13,479 Speaker 2: and cute. 474 00:31:14,920 --> 00:31:17,120 Speaker 1: And also if you try the meat, let us know 475 00:31:17,200 --> 00:31:17,760 Speaker 1: how it goes. 476 00:31:18,000 --> 00:31:22,640 Speaker 2: Oh yeah, yeah, oh yeah, a more cravings. Okay, Sheldon wrote, 477 00:31:22,760 --> 00:31:25,240 Speaker 2: I haven't written in a while. I've been feeling guilty 478 00:31:25,280 --> 00:31:28,680 Speaker 2: about one thing. And today, while babysitting a sit granddaughter, 479 00:31:28,920 --> 00:31:31,440 Speaker 2: we did an experiment so that she could learn about 480 00:31:31,440 --> 00:31:34,280 Speaker 2: the wonders of yeast. A few weeks ago, we made 481 00:31:34,280 --> 00:31:36,680 Speaker 2: a picash together, and when she was telling her parents 482 00:31:36,720 --> 00:31:39,120 Speaker 2: about how she made it, she said it was flour, 483 00:31:39,360 --> 00:31:44,720 Speaker 2: salt water, olive, oil and some spice. Spice, I wondered. 484 00:31:44,880 --> 00:31:47,920 Speaker 2: Then I realized she thought the yeast was a spice. 485 00:31:48,200 --> 00:31:52,000 Speaker 2: Then I realized she knew nothing about yeast. So today 486 00:31:52,040 --> 00:31:54,640 Speaker 2: I told her that yeast were alive. We mixed a 487 00:31:54,680 --> 00:31:57,160 Speaker 2: bit of flour, water, sugar, and yeast and let it sit. 488 00:31:57,560 --> 00:32:00,040 Speaker 2: After a while, she saw the bubbles. She asked what 489 00:32:00,040 --> 00:32:01,920 Speaker 2: the bubbles were, and I told her that the yeast 490 00:32:02,000 --> 00:32:05,400 Speaker 2: eat the sugar and it makes them fart. I then 491 00:32:05,480 --> 00:32:07,840 Speaker 2: thought of you guys and your yeast poop, which you 492 00:32:07,880 --> 00:32:13,000 Speaker 2: should change to yeast poop and farts. When she's a 493 00:32:13,000 --> 00:32:15,360 Speaker 2: bit older, I'll tell her that the bubbles in her 494 00:32:15,400 --> 00:32:19,400 Speaker 2: beer are from the yeast farts. I told her to 495 00:32:19,440 --> 00:32:22,120 Speaker 2: smell it, and that the farts of yeast smell much 496 00:32:22,160 --> 00:32:27,640 Speaker 2: better than those of people. The second thing that I've 497 00:32:27,680 --> 00:32:30,800 Speaker 2: been feeling guilty for not sending is my pet tax, 498 00:32:30,920 --> 00:32:33,880 Speaker 2: and since April is starting to approach, i'd better get 499 00:32:33,880 --> 00:32:37,680 Speaker 2: on that. Since you guys, I think recently had some snow, 500 00:32:37,920 --> 00:32:40,040 Speaker 2: I thought of sending pictures of when the snow was 501 00:32:40,080 --> 00:32:42,600 Speaker 2: so deep that the cats could walk up a snowbank 502 00:32:42,800 --> 00:32:46,320 Speaker 2: and jump onto the roof of the house. Napoleon is 503 00:32:46,400 --> 00:32:53,440 Speaker 2: the gray cat and is the other. And yes, apologies 504 00:32:53,600 --> 00:32:58,360 Speaker 2: for my French as always, but yes, attached our several 505 00:32:58,880 --> 00:33:07,360 Speaker 2: photographs of some very handsome, very handsome cats in a 506 00:33:07,400 --> 00:33:11,360 Speaker 2: snowbank just right up right up above the windows, above 507 00:33:11,480 --> 00:33:17,360 Speaker 2: the bottom pane of the window frame and having a 508 00:33:17,360 --> 00:33:22,440 Speaker 2: glorious times. As I have personally witnessed, cats are like 509 00:33:22,560 --> 00:33:25,280 Speaker 2: unbothered by the cold of snow. They'll put their their 510 00:33:25,280 --> 00:33:28,520 Speaker 2: little butts right down in it and be perfectly happy 511 00:33:28,720 --> 00:33:32,520 Speaker 2: doing that. And these cats indeed just look like they're 512 00:33:32,520 --> 00:33:33,600 Speaker 2: having a nice time, you know. 513 00:33:34,440 --> 00:33:37,640 Speaker 1: Yeah, And they're in all kinds of positions. I love this. 514 00:33:37,880 --> 00:33:40,320 Speaker 1: I love that there's a picture with one of them 515 00:33:40,360 --> 00:33:42,680 Speaker 1: on the roof. There's a picture with one of them 516 00:33:42,720 --> 00:33:45,640 Speaker 1: on top of a huge pile of snow on top 517 00:33:45,680 --> 00:33:46,320 Speaker 1: of a car. 518 00:33:46,680 --> 00:33:49,880 Speaker 2: Oh yeah, just doing cat stuff. Just absolutely to live 519 00:33:49,960 --> 00:33:51,520 Speaker 2: in the cat life, you know. 520 00:33:52,560 --> 00:33:55,520 Speaker 1: Just live in the cat life. Thank you very much 521 00:33:55,560 --> 00:33:57,880 Speaker 1: for the pet tax you've more than made up for. 522 00:33:58,680 --> 00:34:03,760 Speaker 1: Oh yes, yes, And also I love this. I love 523 00:34:03,840 --> 00:34:09,000 Speaker 1: that our yeast poop is becoming a thing. It makes 524 00:34:09,000 --> 00:34:15,319 Speaker 1: you very happy. Yeah, yeah, I don't. I guess. 525 00:34:15,320 --> 00:34:17,560 Speaker 2: I guess I've never like really broken down like the 526 00:34:17,600 --> 00:34:20,839 Speaker 2: difference between yeast poop and yeast farts. I've just kind 527 00:34:20,840 --> 00:34:24,120 Speaker 2: of combined them into a single category. 528 00:34:24,880 --> 00:34:29,160 Speaker 1: But but you're right, you're right, they are poop and farts. 529 00:34:29,360 --> 00:34:32,480 Speaker 2: Yeah. Yeah, it doesn't roll off the tongue in exactly 530 00:34:32,560 --> 00:34:33,160 Speaker 2: the same way. 531 00:34:33,200 --> 00:34:39,360 Speaker 1: But that's okay, that's true. That's true. Still, this is 532 00:34:39,400 --> 00:34:42,880 Speaker 1: a great experiment that you did. Yeah. Oh so cool. 533 00:34:43,400 --> 00:34:46,160 Speaker 1: Oh yeah, I would have loved that as a kid. Yeah. 534 00:34:46,280 --> 00:34:51,000 Speaker 2: Yeah. I don't remember like the very first time that 535 00:34:51,520 --> 00:34:54,400 Speaker 2: either my mom or one of my grandmothers sat me 536 00:34:54,440 --> 00:34:57,680 Speaker 2: down and showed me that, but I'm sure it blew 537 00:34:57,719 --> 00:34:58,759 Speaker 2: my little mind. 538 00:35:01,600 --> 00:35:07,600 Speaker 1: Yes, yes, Well, thank you so much to both of 539 00:35:07,680 --> 00:35:10,400 Speaker 1: these listeners for writing in. If you would like to 540 00:35:10,440 --> 00:35:12,400 Speaker 1: write to us, we would love to hear from you. 541 00:35:12,480 --> 00:35:15,200 Speaker 1: You can email us at Hello atsavorpod dot com. 542 00:35:15,440 --> 00:35:18,239 Speaker 2: We're also on social media. You can find us on 543 00:35:18,320 --> 00:35:21,600 Speaker 2: Instagram and blue Sky at saverpod and we do hope 544 00:35:21,600 --> 00:35:24,440 Speaker 2: to hear from you. Savor is a production of iHeartRadio. 545 00:35:24,680 --> 00:35:26,879 Speaker 2: Four more podcasts from my Heart Radio. You can visit 546 00:35:26,880 --> 00:35:30,080 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 547 00:35:30,160 --> 00:35:33,560 Speaker 2: your favorite shows. Thanks as always to our superproducers Dylan 548 00:35:33,600 --> 00:35:36,319 Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and 549 00:35:36,360 --> 00:35:46,120 Speaker 2: we hope that lots more good things are coming your way.