1 00:00:08,400 --> 00:00:10,520 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,560 --> 00:00:12,879 Speaker 1: I'm Annie Reese and I'm Lauren vog Obam, and today 3 00:00:12,920 --> 00:00:18,080 Speaker 1: we have an episode for you about baguettes. Yes, it's 4 00:00:18,079 --> 00:00:21,479 Speaker 1: a lot, Oh my goodness, it is. It's quite the 5 00:00:21,520 --> 00:00:25,320 Speaker 1: topic to tackle it. It's it's a little intimidating because 6 00:00:25,520 --> 00:00:28,000 Speaker 1: it is again one of those things that people have 7 00:00:28,200 --> 00:00:35,400 Speaker 1: very strong opinions about. Yes, oh gosh, uh that I 8 00:00:35,479 --> 00:00:38,680 Speaker 1: had forgotten that I had given myself this assignment um, 9 00:00:38,720 --> 00:00:41,280 Speaker 1: and then had this moment of panic when I started 10 00:00:42,040 --> 00:00:44,040 Speaker 1: doing the reading, because I was like, oh no, what 11 00:00:44,080 --> 00:00:49,280 Speaker 1: did I do? Baggett. Panic is very very real, very 12 00:00:49,400 --> 00:00:53,120 Speaker 1: very real. Uh. And I'm going to start out saying 13 00:00:53,159 --> 00:00:59,400 Speaker 1: something kind of controversial. I'm Baggett neutral. Oh fine, oh wow, 14 00:00:59,760 --> 00:01:02,400 Speaker 1: I go right, I know. And we just had a 15 00:01:02,520 --> 00:01:08,000 Speaker 1: like heated discussion about Star Wars. That feels. No. I've 16 00:01:08,040 --> 00:01:10,520 Speaker 1: had I've had some lovely, lovely bag ads and some 17 00:01:11,160 --> 00:01:13,119 Speaker 1: out of this world BoNT me. I love a good 18 00:01:14,480 --> 00:01:16,640 Speaker 1: um and even like just a simple cheese played or 19 00:01:16,680 --> 00:01:20,440 Speaker 1: butter situation, but in general, I just don't seek them out. Um. 20 00:01:21,600 --> 00:01:25,120 Speaker 1: It's kind of a it's it's less to do with 21 00:01:25,160 --> 00:01:27,760 Speaker 1: the taste and more like the mess that gets made 22 00:01:27,800 --> 00:01:31,520 Speaker 1: a lot of time with the bag and it is 23 00:01:31,520 --> 00:01:34,840 Speaker 1: a crumbly crust, and so you're gonna you're gonna get 24 00:01:34,840 --> 00:01:40,080 Speaker 1: some crumbs all over the clothes, whole thing. I do 25 00:01:40,160 --> 00:01:42,080 Speaker 1: have a friend that loves them, and it's one of 26 00:01:42,120 --> 00:01:44,440 Speaker 1: my favorite things about hers that she always brings them 27 00:01:44,480 --> 00:01:48,639 Speaker 1: to cheese night and she's given but without out fail Lauren, 28 00:01:49,000 --> 00:01:52,280 Speaker 1: she leaves most of it with me. Um. So then 29 00:01:52,440 --> 00:01:55,440 Speaker 1: I freeze it, and then the next time we have 30 00:01:55,560 --> 00:01:59,480 Speaker 1: cheese night, she scolds me and throws it away and 31 00:01:59,560 --> 00:02:01,680 Speaker 1: has a whole a new one, and so the cycle, 32 00:02:01,760 --> 00:02:04,360 Speaker 1: the cycle of baggett continues. But it's one of her 33 00:02:04,360 --> 00:02:07,120 Speaker 1: biggest she hates. She thinks I'm like a cheap skate 34 00:02:07,200 --> 00:02:09,880 Speaker 1: or something, and that we are very friendly, loving way 35 00:02:10,000 --> 00:02:14,200 Speaker 1: that I will never throw anything out I have. I 36 00:02:14,320 --> 00:02:18,760 Speaker 1: have no joke. Three afro bats in there, she will 37 00:02:18,800 --> 00:02:24,200 Speaker 1: be goodness, oh my goodness. I well, I mean, okay, 38 00:02:24,560 --> 00:02:28,760 Speaker 1: you could de freeze them, to defrost them de freeze goodness? Um, 39 00:02:29,200 --> 00:02:35,560 Speaker 1: I mean you could consume them in between? Sure? Could 40 00:02:38,520 --> 00:02:40,919 Speaker 1: I'm confused as to why you don't. I mean, I 41 00:02:41,360 --> 00:02:45,080 Speaker 1: always have various bread products in my freezer and I 42 00:02:45,160 --> 00:02:49,120 Speaker 1: eat them with perhaps disturbing frequency. Um, I really, I 43 00:02:49,160 --> 00:02:53,919 Speaker 1: really go through them. Mm hmm. But goodness, I I 44 00:02:54,480 --> 00:02:58,040 Speaker 1: I love a Baggett. I mean, I you know, it's 45 00:02:58,080 --> 00:03:00,520 Speaker 1: It's one of the things that makes me feel the 46 00:03:00,600 --> 00:03:06,640 Speaker 1: most like adult and fancy is when I'm putting together 47 00:03:07,200 --> 00:03:12,360 Speaker 1: some kind of um snacking situation and uh and I 48 00:03:12,400 --> 00:03:17,560 Speaker 1: find a bakery that has a basket of these big, 49 00:03:17,639 --> 00:03:21,760 Speaker 1: lovely loaves um, and I'm like, oh, yeah, am I 50 00:03:21,800 --> 00:03:24,720 Speaker 1: going to eat a whole loaf of bread today? Yes 51 00:03:24,840 --> 00:03:30,040 Speaker 1: i am. I'm so happy for you when you get 52 00:03:30,080 --> 00:03:35,080 Speaker 1: to have that moment I have stand it's it's lovely. Yeah, 53 00:03:35,560 --> 00:03:39,760 Speaker 1: so exciting. Yeah, it has a it's got an emotional 54 00:03:40,280 --> 00:03:43,920 Speaker 1: component to it, I think. Um. And when I was 55 00:03:43,960 --> 00:03:47,240 Speaker 1: in France, I did see baggetts ever everywhere. One of 56 00:03:47,240 --> 00:03:50,080 Speaker 1: the first pictures I took I did the most stereotypical 57 00:03:50,120 --> 00:03:53,160 Speaker 1: touristing a baggett and I got some cheese, I got 58 00:03:53,200 --> 00:03:55,040 Speaker 1: some wine, and I had a picnic in from the 59 00:03:55,040 --> 00:03:58,680 Speaker 1: Eiffel Tower and I took a picture. Yeah, it was very, 60 00:03:58,760 --> 00:04:03,480 Speaker 1: very nice. It was pretty common breakfast lunch item, maybe 61 00:04:03,560 --> 00:04:06,200 Speaker 1: half with some mustard and cut meats like really simple 62 00:04:06,280 --> 00:04:10,040 Speaker 1: often sure yeah, yeah, and it was it was pretty nice. 63 00:04:10,040 --> 00:04:11,680 Speaker 1: I remember getting all like on the train and you 64 00:04:11,680 --> 00:04:15,160 Speaker 1: could just never it would you didn't have to worry. 65 00:04:15,200 --> 00:04:18,360 Speaker 1: There would be a bag at somewhere that you could take. 66 00:04:19,360 --> 00:04:23,839 Speaker 1: That's wonderful goodness. Yeah, I other right, Other than putting 67 00:04:23,880 --> 00:04:26,800 Speaker 1: together like snack plate kind of situations at home, I 68 00:04:27,160 --> 00:04:30,760 Speaker 1: guess my other and all the bond me every bond me, 69 00:04:31,839 --> 00:04:34,719 Speaker 1: every day, all the time, bond me. Um. But but 70 00:04:34,800 --> 00:04:38,479 Speaker 1: other than that, gosh, um. When the one time that 71 00:04:38,520 --> 00:04:41,520 Speaker 1: I got over to England for a week or so, um, 72 00:04:41,560 --> 00:04:44,640 Speaker 1: I was staying in Reading and there was this little 73 00:04:44,720 --> 00:04:48,240 Speaker 1: sandwich shop around the corner um that had this this 74 00:04:48,440 --> 00:04:51,680 Speaker 1: very like Seinfeld like soup Nazi kind of vibe. It 75 00:04:51,760 --> 00:04:55,039 Speaker 1: was like a very particular way of ordering and like 76 00:04:55,120 --> 00:04:57,840 Speaker 1: it was and they baked all their bread in the 77 00:04:57,880 --> 00:05:00,200 Speaker 1: house and it was very simple sandwiches, and I think 78 00:05:00,200 --> 00:05:03,480 Speaker 1: I just got one that was like like smoked salmon 79 00:05:04,200 --> 00:05:07,400 Speaker 1: and cream cheese and like a little bit of herb 80 00:05:08,360 --> 00:05:11,080 Speaker 1: mm hm. That was it. But the back at it 81 00:05:11,200 --> 00:05:17,920 Speaker 1: was incredible and and the salmon was incredible, and I 82 00:05:18,000 --> 00:05:22,920 Speaker 1: was just bowled over by like everything, you know, it 83 00:05:23,000 --> 00:05:25,960 Speaker 1: was like I transported. It was. It was also like 84 00:05:26,000 --> 00:05:28,159 Speaker 1: my first time out of the country really, and so 85 00:05:28,200 --> 00:05:30,720 Speaker 1: I was just like like bright eyed about everything on 86 00:05:30,760 --> 00:05:33,240 Speaker 1: the planet, which was very much not the vibe. I 87 00:05:33,240 --> 00:05:38,120 Speaker 1: think I really upset a number of Englishmen by just 88 00:05:38,200 --> 00:05:40,560 Speaker 1: smiling at them on the street. Apparently that's not what 89 00:05:40,600 --> 00:05:48,560 Speaker 1: you do. I'll screw them, Lauren, and I guess that's 90 00:05:48,560 --> 00:05:50,000 Speaker 1: an important thing to know. We are going to talk 91 00:05:50,000 --> 00:05:56,680 Speaker 1: about that later. Um, there are plenty of not so 92 00:05:56,720 --> 00:06:00,479 Speaker 1: great baggots that are kind of muddy the water, like 93 00:06:00,560 --> 00:06:02,839 Speaker 1: I think you know the ones my friend brings. And 94 00:06:02,839 --> 00:06:07,480 Speaker 1: there's no shade to that either necessarily. Uh, aren't you 95 00:06:07,560 --> 00:06:14,240 Speaker 1: know the best quality of baggett? Yes, there's a part 96 00:06:14,320 --> 00:06:18,200 Speaker 1: of what people are passionate about is how this product 97 00:06:18,279 --> 00:06:22,880 Speaker 1: is made. Oh, yes, they are, so, I guess we 98 00:06:22,880 --> 00:06:26,080 Speaker 1: should get to our question. I guess, so, yeah, yeah, 99 00:06:26,279 --> 00:06:33,919 Speaker 1: here we go. Baggetts. What are they? Well, Um, a 100 00:06:34,120 --> 00:06:38,800 Speaker 1: baggett is a type of yeast raised bread, traditionally baked 101 00:06:39,360 --> 00:06:43,239 Speaker 1: fairly quickly in long, skinny loaves without any added fat. 102 00:06:43,400 --> 00:06:48,159 Speaker 1: You're you're just using flower water, salt, and yeast to 103 00:06:48,440 --> 00:06:52,520 Speaker 1: create this. Um, this simple but kind of elegant loaf 104 00:06:52,680 --> 00:06:56,400 Speaker 1: that has a that has a relatively thick, crisp crust 105 00:06:56,839 --> 00:07:01,200 Speaker 1: surrounding this light, but chewy crumb. It's a really beautiful 106 00:07:01,240 --> 00:07:03,600 Speaker 1: contrast of textures when you get it right. But it's 107 00:07:03,640 --> 00:07:07,080 Speaker 1: so straightforward that you're like really highlighting the flavors of 108 00:07:07,240 --> 00:07:10,520 Speaker 1: the yeast and everything that's happening to the flower during 109 00:07:10,520 --> 00:07:16,080 Speaker 1: the baking. They're like a they're like if modernist minimalism 110 00:07:16,280 --> 00:07:24,200 Speaker 1: was a bread, I wasn't expecting that one, Okay, I 111 00:07:24,320 --> 00:07:33,760 Speaker 1: like that all right? Yeah yeah. Um. Finished baguettes are 112 00:07:33,920 --> 00:07:36,720 Speaker 1: usually um two to three inches wide, that's around five 113 00:07:36,760 --> 00:07:39,200 Speaker 1: d eight centimeters and about twenty four to twenty eight 114 00:07:39,280 --> 00:07:43,240 Speaker 1: inches long, like sixty to seventy centimes. They're abouts somewhere 115 00:07:43,240 --> 00:07:46,880 Speaker 1: in there. Um. They are yeah, excellent on their own, um, 116 00:07:46,880 --> 00:07:50,320 Speaker 1: sliced or perhaps torn into more manageable pieces so you're 117 00:07:50,360 --> 00:07:53,440 Speaker 1: not just gnawing on like a two ft long bread loaf. Um. 118 00:07:53,440 --> 00:07:57,360 Speaker 1: But they're also often cut lengthwise and spread with simple 119 00:07:57,400 --> 00:08:01,080 Speaker 1: stuff like like butter or right made to sandwiches with 120 00:08:01,160 --> 00:08:03,120 Speaker 1: anything from yeah, like a like a little bit of 121 00:08:03,160 --> 00:08:05,200 Speaker 1: sliced meat and a spread of some kind of condiment 122 00:08:05,240 --> 00:08:10,320 Speaker 1: to multi layered amalgamations of proteins and spreads and garnishes. 123 00:08:12,240 --> 00:08:18,000 Speaker 1: Either either is good. Yes, baguettes are meant to be 124 00:08:18,080 --> 00:08:22,240 Speaker 1: eaten very fresh, like really as soon as they're cool 125 00:08:22,320 --> 00:08:25,520 Speaker 1: from the oven um as the crust will start going 126 00:08:25,920 --> 00:08:29,040 Speaker 1: soft and stale after that, um, which I think is 127 00:08:29,080 --> 00:08:33,440 Speaker 1: from moisture escaping from the inside of the loaf um. 128 00:08:33,520 --> 00:08:36,559 Speaker 1: And then the whole loaf will after that pretty quickly 129 00:08:36,640 --> 00:08:39,560 Speaker 1: dry out because it doesn't have um any ingredients to 130 00:08:39,920 --> 00:08:44,920 Speaker 1: hold moisture in. And as usual with a product that 131 00:08:45,040 --> 00:08:48,840 Speaker 1: is so um so simple in heavy scare quotes, um, 132 00:08:49,000 --> 00:08:56,840 Speaker 1: some really precise and complex science goes into making them correctly. Um. Okay, 133 00:08:56,920 --> 00:09:00,520 Speaker 1: So let's let's do a really quick rundown of what 134 00:09:00,600 --> 00:09:06,440 Speaker 1: goes into making yeast breads. Yeah, okay, very basically, Uh, 135 00:09:06,480 --> 00:09:10,400 Speaker 1: if you're starting with dry yeast, which are friendly microbes 136 00:09:10,400 --> 00:09:12,880 Speaker 1: that have been put into a kind of stasis, uh, 137 00:09:13,040 --> 00:09:15,120 Speaker 1: you might need to activate the yeast or or wake 138 00:09:15,160 --> 00:09:19,200 Speaker 1: those microbes up with warm water. You then mix and 139 00:09:19,559 --> 00:09:24,080 Speaker 1: need your ingredients into an elastic kind of dough and 140 00:09:24,520 --> 00:09:27,480 Speaker 1: let it proof, which means that you're letting that yeast 141 00:09:27,520 --> 00:09:31,200 Speaker 1: go to work. Eating sugars in the flour and pooping 142 00:09:31,480 --> 00:09:38,800 Speaker 1: carbon dioxide and flavor yeast. Um, the carbon dioxide will 143 00:09:38,920 --> 00:09:42,880 Speaker 1: cause the dough to rise. Um. You then deflate the 144 00:09:42,960 --> 00:09:44,880 Speaker 1: dough a little bit, punch it down and shape it 145 00:09:44,920 --> 00:09:47,320 Speaker 1: into your loaf. Then let it prove a second time, 146 00:09:47,400 --> 00:09:51,320 Speaker 1: during which it will attain more or less its final shape. Um. Finally, 147 00:09:51,679 --> 00:09:54,360 Speaker 1: you score the top of the loaf, which means that 148 00:09:54,440 --> 00:09:58,720 Speaker 1: you you create cuts meant to let steam escape in 149 00:09:58,760 --> 00:10:02,160 Speaker 1: a controlled manner during the baking, so that the surface 150 00:10:02,200 --> 00:10:06,600 Speaker 1: doesn't bubble or crack or poof up unevenly. Yeah. Um. 151 00:10:06,880 --> 00:10:10,560 Speaker 1: Then yeah, you bake it until the elastic structures in 152 00:10:10,559 --> 00:10:13,720 Speaker 1: the dough firm up and the crust dries out, and 153 00:10:13,760 --> 00:10:16,720 Speaker 1: the Miyard reaction, in which sugars and proteins together are 154 00:10:16,760 --> 00:10:20,640 Speaker 1: affected by heat. The Myyard reaction causes the crust to 155 00:10:20,880 --> 00:10:26,600 Speaker 1: brown and gain flavor. All right, those are the basics. Um. 156 00:10:26,640 --> 00:10:32,280 Speaker 1: In terms of baguetts, your your ratio of ingredients, well, 157 00:10:32,320 --> 00:10:34,600 Speaker 1: I mean in terms of any bread, but in certainly 158 00:10:34,600 --> 00:10:37,120 Speaker 1: with baggetts. Um, your your ratio of ingredients and your 159 00:10:37,160 --> 00:10:42,040 Speaker 1: types of ingredients are really gonna matter. Um. Like, you 160 00:10:42,160 --> 00:10:46,400 Speaker 1: typically want a higher protein, harder type of wheat flour 161 00:10:46,559 --> 00:10:51,800 Speaker 1: that will create really stable gluten structures during baking and 162 00:10:51,840 --> 00:10:55,679 Speaker 1: thus helped create that that firm crust and that chewy crumb. 163 00:10:56,400 --> 00:10:58,880 Speaker 1: The amount of kneading that you do with the dough 164 00:10:59,000 --> 00:11:02,800 Speaker 1: also matters here. Um. The humidity in your kitchen and 165 00:11:02,840 --> 00:11:05,920 Speaker 1: your oven matter. Like. Remember you were dealing with for 166 00:11:06,280 --> 00:11:10,200 Speaker 1: ingredients here, water is one of them. Um. So like 167 00:11:10,280 --> 00:11:12,440 Speaker 1: the first couple of minutes the baggetts are baking, they're 168 00:11:12,520 --> 00:11:17,240 Speaker 1: usually steamed um. And this this keeps the crust elastic 169 00:11:17,480 --> 00:11:19,800 Speaker 1: as the moisture in the loaf begins to turn into 170 00:11:19,840 --> 00:11:24,400 Speaker 1: steam um and and expands, letting the loaf appropriately rise. UM. 171 00:11:24,440 --> 00:11:26,080 Speaker 1: But you don't want to steam them the whole time 172 00:11:26,120 --> 00:11:28,960 Speaker 1: because that wouldn't allow a crisp to occur on the crust. 173 00:11:29,000 --> 00:11:32,079 Speaker 1: It would make the crust kind of rubbery. Now you 174 00:11:32,120 --> 00:11:37,160 Speaker 1: want no. No. Of course, all of this is assuming 175 00:11:37,720 --> 00:11:46,480 Speaker 1: a like baking by hand process in a small kitchen environment. UM. 176 00:11:46,640 --> 00:11:52,040 Speaker 1: Baguettes are made industrially, and in those industrial applications, UM, 177 00:11:52,080 --> 00:11:56,760 Speaker 1: other ingredients might be added to help mimic the flavor 178 00:11:56,840 --> 00:12:03,200 Speaker 1: and the texture of handmade that get We're both just 179 00:12:03,400 --> 00:12:07,760 Speaker 1: nodding at each other very seriously, which I think is 180 00:12:07,840 --> 00:12:15,400 Speaker 1: really playing on an audio so it captures our nervousness 181 00:12:15,480 --> 00:12:27,000 Speaker 1: around this very serious topic. Oh goodness. Um uh. Scientifically speaking, UM, 182 00:12:27,040 --> 00:12:29,160 Speaker 1: I wasn't sure if I should put this note here 183 00:12:29,240 --> 00:12:32,160 Speaker 1: in the timeline, but I chose to put it here. Um. 184 00:12:32,280 --> 00:12:37,400 Speaker 1: The bag at might be actually an ideal texture for 185 00:12:37,480 --> 00:12:42,560 Speaker 1: a flavorful bread eating experience. Um. And this is according 186 00:12:42,800 --> 00:12:45,280 Speaker 1: to or like. This is in line with some some 187 00:12:45,400 --> 00:12:48,160 Speaker 1: research that was published in the Journal of Agricultural and 188 00:12:48,200 --> 00:12:55,840 Speaker 1: Food Chemistry in which found that the crust sort of 189 00:12:56,679 --> 00:13:00,520 Speaker 1: sort of helps lock in some of these um aroma 190 00:13:00,559 --> 00:13:06,360 Speaker 1: and flavor molecules. And because you have to chew a 191 00:13:06,400 --> 00:13:09,840 Speaker 1: proper baguette like kind of a lot um, you wind 192 00:13:09,920 --> 00:13:13,080 Speaker 1: up releasing more of those molecules into your nose and 193 00:13:13,120 --> 00:13:16,920 Speaker 1: mouth as you eat. Then you might with um softer 194 00:13:17,080 --> 00:13:27,000 Speaker 1: types of bread. Mm hmm. I love this food research. Yes, yes, 195 00:13:27,559 --> 00:13:34,400 Speaker 1: I love it so so wonderful. Well, what about the nutrition? Uh? 196 00:13:34,520 --> 00:13:37,160 Speaker 1: Could be worse? Could be worse? Uh low low and 197 00:13:37,160 --> 00:13:40,400 Speaker 1: fat and sugar hiding carbs. UM. Usually a decent amount 198 00:13:40,400 --> 00:13:43,800 Speaker 1: of protein in there from the flower baguettes will help 199 00:13:43,840 --> 00:13:46,719 Speaker 1: fill you up, but to keep you going pair with 200 00:13:46,800 --> 00:13:48,760 Speaker 1: a little bit of fat for sure, a little bit 201 00:13:48,800 --> 00:13:53,160 Speaker 1: more protein probably. You know, eat a vegetable, always eat 202 00:13:53,200 --> 00:13:57,720 Speaker 1: a vegetable. M We have a few numbers for you, 203 00:13:57,880 --> 00:14:02,120 Speaker 1: a couple. Yeah. Baker in France sell about six million 204 00:14:02,240 --> 00:14:07,679 Speaker 1: bagats a day a day, however, with the introduction of 205 00:14:07,720 --> 00:14:10,720 Speaker 1: industrial made baguets around the nineteen fifties, the number of 206 00:14:10,720 --> 00:14:15,560 Speaker 1: French bakeries has dropped by thirty thousand. Europe One reported 207 00:14:15,559 --> 00:14:18,600 Speaker 1: recently that one thousand, two hundred small French bakeries close 208 00:14:18,960 --> 00:14:24,320 Speaker 1: a day. Oh my goodness, yeah yeah um. According to 209 00:14:24,440 --> 00:14:28,000 Speaker 1: the Observatoire Dupins are the bread observatories, something else that 210 00:14:28,040 --> 00:14:31,600 Speaker 1: delighted me to discover it exists. The French people as 211 00:14:31,600 --> 00:14:35,760 Speaker 1: a whole consume about three twenty bagats every second that 212 00:14:35,840 --> 00:14:38,480 Speaker 1: comes out. I know. That comes out to be half 213 00:14:38,480 --> 00:14:40,800 Speaker 1: a bag at per person per day and about ten 214 00:14:41,040 --> 00:14:48,840 Speaker 1: billion every year. So delicious. It's a lot of baguets, 215 00:14:49,240 --> 00:14:54,120 Speaker 1: and obviously it is important to France. These are very 216 00:14:54,120 --> 00:14:57,160 Speaker 1: French specific numbers, even though they do. Bag gets obviously 217 00:14:57,200 --> 00:15:02,600 Speaker 1: exist and are important in other places, but French, the French, yes, um, 218 00:15:02,680 --> 00:15:07,560 Speaker 1: and and in fact, one one more number for you, Um, 219 00:15:07,600 --> 00:15:12,960 Speaker 1: there's a world record the longest baggett ever. It comes 220 00:15:13,000 --> 00:15:20,800 Speaker 1: from Italy. I know so much controversy and scandal already, 221 00:15:21,040 --> 00:15:26,200 Speaker 1: right right. Um. It was achieved in nineteen and it 222 00:15:26,400 --> 00:15:30,720 Speaker 1: measured a hundred and thirty two point six two meters 223 00:15:31,360 --> 00:15:34,720 Speaker 1: in length. That is about four hundred and thirty five 224 00:15:34,720 --> 00:15:43,440 Speaker 1: ft one inch. No, my brain does not accept this factor. Yeah, yeah, 225 00:15:43,520 --> 00:15:46,000 Speaker 1: I don't. I honestly don't know what that means. Like, 226 00:15:46,080 --> 00:15:52,600 Speaker 1: that's that's quite long. It's bonkers. Bonkers is the scientific 227 00:15:52,720 --> 00:15:57,960 Speaker 1: term for it. Yes, it is, I believe so. Uh well, 228 00:15:58,240 --> 00:16:01,080 Speaker 1: we've got quite a long is read on this one 229 00:16:01,280 --> 00:16:04,680 Speaker 1: for you as well. We do, um, and we're going 230 00:16:04,720 --> 00:16:06,080 Speaker 1: to get into that as soon as we get back 231 00:16:06,080 --> 00:16:07,800 Speaker 1: from a quick break for a word from our sponsors, 232 00:16:16,840 --> 00:16:20,640 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. Oh goodness. 233 00:16:20,680 --> 00:16:25,960 Speaker 1: So bread. This is not an episode about the history 234 00:16:26,000 --> 00:16:30,320 Speaker 1: of bread. No, no, please, No, it's been around a 235 00:16:30,320 --> 00:16:32,760 Speaker 1: good long while. I can tell you that, um, and 236 00:16:32,840 --> 00:16:35,520 Speaker 1: we have mentioned it in you know, kind of very 237 00:16:35,520 --> 00:16:38,600 Speaker 1: briefly in passing in several episodes about how it has 238 00:16:38,640 --> 00:16:42,080 Speaker 1: evolved from ingredients that were that created something pretty hard 239 00:16:42,120 --> 00:16:47,000 Speaker 1: and dense to something fluffier and yeastier um with all 240 00:16:47,120 --> 00:16:49,640 Speaker 1: kinds of ingredients and methods in the mix to make it. 241 00:16:49,960 --> 00:16:53,560 Speaker 1: And bread has always been important to French culture, and 242 00:16:53,920 --> 00:16:57,760 Speaker 1: in several instances it was even a signifier of status. 243 00:16:58,400 --> 00:17:01,840 Speaker 1: At the same time, bread was a staple to the impoverished, 244 00:17:01,840 --> 00:17:05,240 Speaker 1: sustaining them even through lean times, and any interruption in 245 00:17:05,280 --> 00:17:09,760 Speaker 1: that it was not well received. No um. In fact, 246 00:17:10,000 --> 00:17:13,080 Speaker 1: riots over bread and greens and the suspected hoarding and 247 00:17:13,160 --> 00:17:17,560 Speaker 1: price gouging of them helped lead to the French Revolution. Yeah. 248 00:17:17,840 --> 00:17:20,960 Speaker 1: Um uh. Part of all of this is that what's 249 00:17:21,080 --> 00:17:24,800 Speaker 1: now Central France happens to be a really great region 250 00:17:24,840 --> 00:17:28,240 Speaker 1: for growing wheat, and so wheat products like bread really 251 00:17:28,240 --> 00:17:33,440 Speaker 1: became a staple in surrounding areas. Yes, and I went 252 00:17:33,640 --> 00:17:36,960 Speaker 1: down a rabbit hole of French bread laws over the centuries, 253 00:17:37,000 --> 00:17:44,040 Speaker 1: and I can't not today, not today, not today, bread laws. 254 00:17:44,760 --> 00:17:51,000 Speaker 1: No all right, goodness be uh no spoilers, But if 255 00:17:51,040 --> 00:17:53,520 Speaker 1: you haven't seen the screen movie, I really enjoyed it. 256 00:17:54,080 --> 00:17:57,840 Speaker 1: And there's a line where somebody, somebody says to the killer, 257 00:17:58,359 --> 00:18:02,600 Speaker 1: not today, and the killer says yesterday. And I can't 258 00:18:02,640 --> 00:18:07,440 Speaker 1: stop thinking about that every time I hear that line anymore. Anyway, 259 00:18:09,400 --> 00:18:16,560 Speaker 1: the baggett as a murder weapon. Oh okay, all right, okay. 260 00:18:16,920 --> 00:18:21,080 Speaker 1: The baggett specifically does have mysterious origins and many a 261 00:18:21,160 --> 00:18:24,600 Speaker 1: legends surrounding it, but many agree I was probably invented 262 00:18:24,600 --> 00:18:28,280 Speaker 1: as an item of convenience during the Napoleonic era, perhaps 263 00:18:28,280 --> 00:18:31,120 Speaker 1: the innovation of French bakers who wanted a product soldiers 264 00:18:31,160 --> 00:18:34,280 Speaker 1: could carry in their pockets um or, as some stories go, 265 00:18:34,400 --> 00:18:40,480 Speaker 1: down their pants. We're on that in a second backpack 266 00:18:40,560 --> 00:18:42,720 Speaker 1: space was a precious commodity, so they just stick the 267 00:18:42,800 --> 00:18:47,000 Speaker 1: long bread loafs down their trousers. But okay, some sources 268 00:18:47,000 --> 00:18:50,080 Speaker 1: attribute this idea to Napoleon himself and not the bakers. 269 00:18:50,600 --> 00:18:54,560 Speaker 1: In eight one record suggest a Napoleonic soldier in Italy said, 270 00:18:54,600 --> 00:18:57,159 Speaker 1: what can you expect from so stupid a nation that 271 00:18:57,240 --> 00:19:05,359 Speaker 1: eats its bread in a stick? I know? However, many 272 00:19:05,400 --> 00:19:08,520 Speaker 1: other people rightfully point out that this whole thing probably 273 00:19:08,560 --> 00:19:11,359 Speaker 1: isn't true, because can you imagine doing soldier stuff with 274 00:19:11,400 --> 00:19:16,960 Speaker 1: a hard lot of bread any pants? Like? I A no? 275 00:19:17,480 --> 00:19:22,000 Speaker 1: Um or, I mean I can, but it's pretty comical. Uh, 276 00:19:22,040 --> 00:19:28,840 Speaker 1: and the crumbs would be everywhere and so itchy. I know. Um, 277 00:19:28,880 --> 00:19:32,040 Speaker 1: but I can see how it would be like easily 278 00:19:32,080 --> 00:19:37,120 Speaker 1: attached to the outside of your backpack or whatever you're carrying. 279 00:19:37,400 --> 00:19:41,040 Speaker 1: So right, that makes much more sense to me. I mean, 280 00:19:41,640 --> 00:19:43,440 Speaker 1: and there's even like a little bit of like potential 281 00:19:43,440 --> 00:19:46,240 Speaker 1: for physical comedy, like if you're if you're like turning 282 00:19:46,240 --> 00:19:48,960 Speaker 1: around quickly and like you slap your friend in the 283 00:19:49,119 --> 00:19:54,320 Speaker 1: face with you immediately went to slapstick comedy. In the 284 00:19:54,640 --> 00:20:02,199 Speaker 1: poleonic Arab Bagguette story, yep, I'm where. Yeah, we were 285 00:20:02,240 --> 00:20:05,800 Speaker 1: just talking about Star Wars. There's a lot that's true, 286 00:20:05,840 --> 00:20:08,879 Speaker 1: there's out My mind is just racing with all these things. 287 00:20:09,000 --> 00:20:11,000 Speaker 1: I got screened, I got Star Wars, I got baggets. 288 00:20:11,160 --> 00:20:14,959 Speaker 1: That's a lot going on up here, you know. So 289 00:20:15,040 --> 00:20:18,239 Speaker 1: where's the Star Wars Lightsaber parody with buggets? I'm sure 290 00:20:18,280 --> 00:20:25,600 Speaker 1: it exists already. So another much passed around but almost 291 00:20:25,640 --> 00:20:28,520 Speaker 1: certainly untrue story claims that baggetts were created in response 292 00:20:28,560 --> 00:20:31,320 Speaker 1: to fights that broke out when laborers started working on 293 00:20:31,359 --> 00:20:36,399 Speaker 1: the Paris Metro and officials. Yeah, so in this story, 294 00:20:36,440 --> 00:20:39,840 Speaker 1: officials requested a bread that could be torn, not cut, 295 00:20:40,200 --> 00:20:43,520 Speaker 1: so that they could forbid knives on the work side. 296 00:20:44,840 --> 00:20:53,199 Speaker 1: All right, right, well again, Baggett says a weapon. And 297 00:20:53,240 --> 00:20:57,679 Speaker 1: here's another story. In the nine twenties and Austrian officer 298 00:20:57,800 --> 00:21:00,800 Speaker 1: introduced the steam of an in France along with Pan 299 00:21:00,920 --> 00:21:04,320 Speaker 1: a Vinois and the croissant. Don't at me, I'm just 300 00:21:04,320 --> 00:21:08,760 Speaker 1: saying uh. And some do say Pan Benois is the 301 00:21:08,800 --> 00:21:13,040 Speaker 1: ancestor of the bag at Uh. The steam oven allowed 302 00:21:13,040 --> 00:21:17,640 Speaker 1: for lighter area loaves. Yeah. Yeah, as as discussed before, 303 00:21:18,119 --> 00:21:22,040 Speaker 1: the steaming really helps out. Um. I will say that 304 00:21:22,440 --> 00:21:26,280 Speaker 1: techniques for steaming breads during at least part of their 305 00:21:26,280 --> 00:21:32,120 Speaker 1: baking process go back to like at least ancient Greece. However, um, 306 00:21:32,200 --> 00:21:37,359 Speaker 1: the the modern steam injection oven was developed like over 307 00:21:37,400 --> 00:21:41,120 Speaker 1: the first few decades of the nineteen hundreds. Um. And 308 00:21:41,119 --> 00:21:45,240 Speaker 1: and the techniques and technologies for working with this we're 309 00:21:45,600 --> 00:21:50,840 Speaker 1: being developed by multiple peoples around Europe working with breads. 310 00:21:51,640 --> 00:21:56,280 Speaker 1: So yeah, that gesture of like backing away, yep, yep, 311 00:21:56,280 --> 00:22:03,400 Speaker 1: I've got my hands up. I didn't write, I wasn't there. 312 00:22:03,520 --> 00:22:07,440 Speaker 1: I cannot argue I don't have we don't have our 313 00:22:07,480 --> 00:22:10,359 Speaker 1: Savor time machine up and running yet, not yet. I 314 00:22:10,400 --> 00:22:17,399 Speaker 1: don't have a loaf in this race. So also in 315 00:22:18,320 --> 00:22:21,040 Speaker 1: French law was past that prohibited bakers from working between 316 00:22:21,080 --> 00:22:24,840 Speaker 1: ten pm and four a m. Yeah. Because of this, 317 00:22:25,000 --> 00:22:28,359 Speaker 1: the more traditional, larger loaf baked in time for breakfast 318 00:22:28,880 --> 00:22:30,800 Speaker 1: kind of went out the window. So the thinner, longer 319 00:22:30,800 --> 00:22:33,760 Speaker 1: Baggett was a solution to that. Again, like every story 320 00:22:33,800 --> 00:22:36,359 Speaker 1: Lauren and I are mentioning has a lot more to it, 321 00:22:36,400 --> 00:22:43,560 Speaker 1: and we could go into all that stuff. But otherwise yeah, yeah, streamlining, um, 322 00:22:43,560 --> 00:22:46,800 Speaker 1: and I will say that that baggett uh cooking like 323 00:22:47,520 --> 00:22:52,200 Speaker 1: twenty thirty minutes tops, So I mean the process for 324 00:22:52,200 --> 00:22:56,600 Speaker 1: for creating the loaves beforehand takes a little bit of time. 325 00:22:56,640 --> 00:22:58,400 Speaker 1: But but yeah, like if you're just trying to get 326 00:22:58,480 --> 00:23:00,280 Speaker 1: loaves of bread out the door in the morning, then 327 00:23:00,480 --> 00:23:03,879 Speaker 1: it's a relatively quick baking process. So there's there's a 328 00:23:03,920 --> 00:23:06,320 Speaker 1: little bit there's a little bit of scientific weight in 329 00:23:06,359 --> 00:23:10,600 Speaker 1: there somewhere away. Yes, yes. And also some people think 330 00:23:10,640 --> 00:23:12,240 Speaker 1: that this might have been in part due to the 331 00:23:12,280 --> 00:23:15,919 Speaker 1: size of French bread loaves getting out of hand. That 332 00:23:16,119 --> 00:23:20,040 Speaker 1: was time. Yes, Some written observations from French and American 333 00:23:20,119 --> 00:23:23,120 Speaker 1: visitors from the nineteenth century indicate that they were shocked 334 00:23:23,520 --> 00:23:26,359 Speaker 1: by how large these loaves could be. Here are a 335 00:23:26,400 --> 00:23:29,800 Speaker 1: few example quotes that I loved loaves of bread six 336 00:23:29,840 --> 00:23:34,720 Speaker 1: ft long that look like crowbars. Another one, the long 337 00:23:34,840 --> 00:23:37,760 Speaker 1: sticks of bread a yard or two in length, made 338 00:23:37,760 --> 00:23:41,880 Speaker 1: an odd impression on me. It is funny to see 339 00:23:41,880 --> 00:23:43,960 Speaker 1: the street boys but laboring each other with the long 340 00:23:44,000 --> 00:23:47,840 Speaker 1: sticks of bread they are taking home. And the loaves 341 00:23:47,880 --> 00:23:50,320 Speaker 1: of bread here are rolls three or four ft long, 342 00:23:50,400 --> 00:23:53,359 Speaker 1: and frequently one of these is laid across or rather along, 343 00:23:53,640 --> 00:23:56,399 Speaker 1: for it is oftentimes longer than the table is wide 344 00:23:56,800 --> 00:24:00,679 Speaker 1: the table for you to hack at. Wow. I know 345 00:24:01,560 --> 00:24:04,359 Speaker 1: these kinds of descriptions go go on until at least 346 00:24:04,520 --> 00:24:07,080 Speaker 1: nineteen o three, when an American wrote, the bread now 347 00:24:07,160 --> 00:24:10,360 Speaker 1: called French is in very long loaves of one thickness 348 00:24:10,480 --> 00:24:13,720 Speaker 1: from end to end. At some Paris restaurants that baker's 349 00:24:13,800 --> 00:24:17,119 Speaker 1: leave loaves daily that are from one to two yards long. 350 00:24:18,960 --> 00:24:24,400 Speaker 1: That's it's a lot of bread. Yeah, mm hmmm uh. 351 00:24:24,520 --> 00:24:27,359 Speaker 1: Using the word bag get to refer to this type 352 00:24:27,359 --> 00:24:29,120 Speaker 1: of bread of what we think of as the baggett 353 00:24:29,119 --> 00:24:34,439 Speaker 1: today seem so first started in the nineteen twenties. Also, 354 00:24:35,200 --> 00:24:38,240 Speaker 1: historians use the baggett to trace the footprint of the 355 00:24:38,280 --> 00:24:42,120 Speaker 1: French empire um all around the world, including the fact 356 00:24:42,200 --> 00:24:45,080 Speaker 1: that it is integral to the Vietnamese dish at the Botany, 357 00:24:45,280 --> 00:24:47,639 Speaker 1: as we've discussed in that episode. You can go listen 358 00:24:47,680 --> 00:24:51,200 Speaker 1: to that one from information. Wherever the French wint bag 359 00:24:51,200 --> 00:24:53,560 Speaker 1: gets went with them, whether or not they stuck was 360 00:24:53,560 --> 00:24:56,960 Speaker 1: based on available ingredients and tastes in that area. That's 361 00:24:56,960 --> 00:25:00,480 Speaker 1: a whole different story. Morocco, Algeria and Tunisi are other 362 00:25:00,520 --> 00:25:03,680 Speaker 1: examples of war bagets are eaten in large quantities where 363 00:25:03,680 --> 00:25:07,280 Speaker 1: the French had this presence. As mentioned at the top 364 00:25:07,320 --> 00:25:09,280 Speaker 1: of the beginning, in the nineteen fifties, the quality of 365 00:25:09,320 --> 00:25:13,119 Speaker 1: the baguette at large suffered when bakers were striving to 366 00:25:13,160 --> 00:25:16,800 Speaker 1: find ways to make baggetts more quickly, including turning to frozen, 367 00:25:16,960 --> 00:25:20,240 Speaker 1: pre made dough and using molds instead of free form baking. 368 00:25:21,119 --> 00:25:24,520 Speaker 1: These baggetts were pale and often instantly stale when cooled, 369 00:25:24,720 --> 00:25:27,280 Speaker 1: but they became the standard at French bakeries by the 370 00:25:27,359 --> 00:25:31,080 Speaker 1: nineteen nineties. All of this, let's have France passing the 371 00:25:31,119 --> 00:25:34,960 Speaker 1: Bread Decree in nine which dictated that the traditional baggett 372 00:25:35,040 --> 00:25:37,679 Speaker 1: must be handmade, sold in the same place it's baked, 373 00:25:37,920 --> 00:25:42,480 Speaker 1: and only contain water, yeast, salt and wheat flour. These days. 374 00:25:42,680 --> 00:25:46,080 Speaker 1: Traditional baggett's account for about half of baggett cells and 375 00:25:46,280 --> 00:25:52,480 Speaker 1: big French cities the bread decree the bed degree. It 376 00:25:52,560 --> 00:25:58,120 Speaker 1: sounds so intense. Speaking of intense, since nineteen, the city 377 00:25:58,119 --> 00:26:00,639 Speaker 1: of Paris has hosted an annual lagren Pre Day the 378 00:26:00,680 --> 00:26:05,280 Speaker 1: Baguettes each April, inviting a jury of fourteen experts um 379 00:26:05,320 --> 00:26:08,160 Speaker 1: and some lucky volunteers. Actually, it might be more mixed 380 00:26:08,200 --> 00:26:11,280 Speaker 1: than that. Some lucky volunteers and some experts um yes 381 00:26:11,440 --> 00:26:16,320 Speaker 1: to determine the best baggett in the city. Two hundred 382 00:26:16,320 --> 00:26:19,199 Speaker 1: bakers enter and they enter two of their best baguettes. 383 00:26:19,520 --> 00:26:21,560 Speaker 1: To proceed to the judging, they have to meet very 384 00:26:21,640 --> 00:26:24,679 Speaker 1: specific parameters. About half of them are disqualified at this 385 00:26:24,760 --> 00:26:29,639 Speaker 1: first step. I know. The baggetts are judged in five 386 00:26:29,720 --> 00:26:36,240 Speaker 1: areas baking, appearance, smell, taste and crumb. What a gig? 387 00:26:36,320 --> 00:26:37,800 Speaker 1: What a gig? I did Like one of the judges 388 00:26:37,880 --> 00:26:45,280 Speaker 1: was like, it's so much baggett tweet. Yeah. The winner 389 00:26:45,720 --> 00:26:48,919 Speaker 1: gets to supply the President of France with their bread. 390 00:26:51,160 --> 00:26:54,919 Speaker 1: French President Emmanuel Maccran pushed for the baggett to be 391 00:26:55,000 --> 00:26:59,679 Speaker 1: named in UNESCO Intangible Cultural Heritage status, saying, quote, the 392 00:26:59,680 --> 00:27:04,040 Speaker 1: bag at is the endy of the whole world. Yeah, 393 00:27:05,080 --> 00:27:08,280 Speaker 1: and then in the French Baker's Association petitioned the un 394 00:27:08,400 --> 00:27:11,680 Speaker 1: to add the baggett to their list of cultural heritage products. 395 00:27:12,840 --> 00:27:17,480 Speaker 1: So a lot of love and pride around the bag in. 396 00:27:17,800 --> 00:27:25,399 Speaker 1: Yeah uh yeah, I've got such a craving now I 397 00:27:25,480 --> 00:27:28,640 Speaker 1: got three half eaten frozen baggets right over here. Lord, 398 00:27:30,400 --> 00:27:33,840 Speaker 1: no goodness, I'm going to have to go to a 399 00:27:33,840 --> 00:27:37,400 Speaker 1: local bakery. What what a terrible thing, What a horrible 400 00:27:37,480 --> 00:27:41,919 Speaker 1: thing to have happened. Yeah, yeah, well, yeah, it's a 401 00:27:41,960 --> 00:27:47,560 Speaker 1: tough life, it is, aren't being a podcaster food podcaster? Indeed? 402 00:27:48,960 --> 00:27:52,360 Speaker 1: Well that's what we have to say about the baget 403 00:27:52,440 --> 00:27:55,399 Speaker 1: for now. It is. Um. We do have some listener 404 00:27:55,440 --> 00:27:57,120 Speaker 1: mail for you, though, and we're going to get into 405 00:27:57,160 --> 00:27:58,560 Speaker 1: that as soon as we get back from one more 406 00:27:58,640 --> 00:28:09,440 Speaker 1: quick break for a word from our sponsors. They were 407 00:28:09,440 --> 00:28:12,240 Speaker 1: back the key sponsoring. Yes, thank you, and we're back 408 00:28:12,320 --> 00:28:21,080 Speaker 1: with Okay. So I just remembered I once went to 409 00:28:21,119 --> 00:28:24,720 Speaker 1: a Halloween party and there was a group of people 410 00:28:24,760 --> 00:28:27,760 Speaker 1: just as the three of Usketeers, and they had baggetts 411 00:28:28,440 --> 00:28:33,320 Speaker 1: and they were just going around getting in Yeah, so 412 00:28:33,440 --> 00:28:36,520 Speaker 1: I have seen something like that it turns out well, 413 00:28:36,720 --> 00:28:41,360 Speaker 1: that is delightful. I am glad that you witnessed that, 414 00:28:41,600 --> 00:28:44,040 Speaker 1: and that you have remembered it and shared with us. 415 00:28:44,880 --> 00:28:47,960 Speaker 1: I'm glad glad for all of those things as well. 416 00:28:51,360 --> 00:28:54,440 Speaker 1: Jane wrote, I just finished listening to your toothpick episode 417 00:28:54,480 --> 00:28:57,760 Speaker 1: and had to send you pictures of this family heirloom 418 00:28:58,240 --> 00:29:04,080 Speaker 1: toothpick match just spent, sir. It's a cast iron contraption 419 00:29:04,280 --> 00:29:07,400 Speaker 1: consisting of a base with a hinged woodpecker mounted on it. 420 00:29:07,680 --> 00:29:10,040 Speaker 1: The woodpecker has a sharp spike on the end of 421 00:29:10,080 --> 00:29:12,920 Speaker 1: the beak that is supposed to spear the toothpick when 422 00:29:12,920 --> 00:29:15,880 Speaker 1: you push its head down into the toothpick reservoir in 423 00:29:15,920 --> 00:29:19,160 Speaker 1: the base. Thing is, it's really crap at the job. 424 00:29:21,520 --> 00:29:24,719 Speaker 1: Round toothpicks scoot out of the way of the spear, 425 00:29:24,840 --> 00:29:28,600 Speaker 1: and flat ones split. Maybe when it was new, toothpicks 426 00:29:28,600 --> 00:29:32,600 Speaker 1: were more substantial. I don't know. I've never tried it 427 00:29:32,600 --> 00:29:36,000 Speaker 1: with matches anyway. Even though it's too frustrating to use 428 00:29:36,040 --> 00:29:38,000 Speaker 1: as intended, I'm fond of it. And it makes a 429 00:29:38,040 --> 00:29:44,240 Speaker 1: good paperweight. That's so cool. Oh yeah, and right, and 430 00:29:44,280 --> 00:29:47,440 Speaker 1: we didn't even mention dispensers for toothpicks in that episode, 431 00:29:47,520 --> 00:29:53,400 Speaker 1: because they are frequently the most frustrating little things. They are. 432 00:29:53,440 --> 00:29:56,280 Speaker 1: They are so I as I mentioned in that episode, 433 00:29:56,280 --> 00:30:00,160 Speaker 1: I have for dungeons and Dragons. I bought some and 434 00:30:00,200 --> 00:30:03,360 Speaker 1: that's like a you know, up to date modern tooth 435 00:30:03,440 --> 00:30:06,160 Speaker 1: pick dispenser. I would imagine. I still can hardly get 436 00:30:06,160 --> 00:30:08,200 Speaker 1: it to work. Oh yeah, yeah, yeah, you're You're sitting 437 00:30:08,240 --> 00:30:10,160 Speaker 1: there for like six minutes, like trying to shake a 438 00:30:10,200 --> 00:30:12,960 Speaker 1: single toothpick out of this thing. It seems like it 439 00:30:13,000 --> 00:30:17,360 Speaker 1: shouldn't be so complicated physically speaking, but they've become like 440 00:30:17,400 --> 00:30:19,720 Speaker 1: a non Newtonian fluid in there, and they all lock 441 00:30:19,840 --> 00:30:22,640 Speaker 1: up in strange ways, and like, I don't know, it's 442 00:30:22,640 --> 00:30:29,080 Speaker 1: a conspiracy. Uh, but Jane did send us pictures of 443 00:30:29,120 --> 00:30:33,280 Speaker 1: this device, this heirloom, and it looks really really cool, 444 00:30:33,320 --> 00:30:35,680 Speaker 1: and I just love the idea that it was supposed 445 00:30:35,720 --> 00:30:43,240 Speaker 1: to spear like spear the tooth already like splintering it 446 00:30:42,480 --> 00:30:52,400 Speaker 1: as you take it out. Um. Valerie wrote, Oh my goodness, 447 00:30:52,480 --> 00:30:55,360 Speaker 1: Annie wished for a Star Wars cake colored with spinach. 448 00:30:55,640 --> 00:30:58,160 Speaker 1: I made one years ago for my son's birthday. Uh 449 00:30:58,440 --> 00:31:01,880 Speaker 1: sent a picture. The only colorings are spinach and cocoa powder. 450 00:31:02,160 --> 00:31:05,520 Speaker 1: Related to that, here's homemade pasta that I made in 451 00:31:05,560 --> 00:31:09,200 Speaker 1: an electric pasta machine, colored only with beats. It's gluten 452 00:31:09,280 --> 00:31:11,640 Speaker 1: free too. It gets paler when it's cooked, but still 453 00:31:11,640 --> 00:31:15,760 Speaker 1: looks pink um. Also, here's homemade penny that I made 454 00:31:15,760 --> 00:31:18,640 Speaker 1: in the pasta machine. The green ones were cooked with 455 00:31:18,880 --> 00:31:24,080 Speaker 1: period kale fun. I love this. I love that. I 456 00:31:24,200 --> 00:31:26,960 Speaker 1: was like mentioned in passing, well, I've got to use 457 00:31:27,040 --> 00:31:30,680 Speaker 1: this finished frosting thing for a Star Wars cake obviously yeah, 458 00:31:30,720 --> 00:31:36,160 Speaker 1: and then immediately, oh, yes, I got you. You beautiful 459 00:31:36,240 --> 00:31:38,360 Speaker 1: humans answered the call and we're like, this is what 460 00:31:38,440 --> 00:31:41,560 Speaker 1: it looks like, Yes you are, and it did look amazing. 461 00:31:41,600 --> 00:31:47,720 Speaker 1: It was like a lightsabor situation, so wonderful. That's add 462 00:31:47,760 --> 00:31:51,680 Speaker 1: that to our weird Star Wars savor thing we're going 463 00:31:51,760 --> 00:31:58,080 Speaker 1: to do, yes, And also the pastas look delicious and 464 00:31:58,120 --> 00:32:03,280 Speaker 1: the beat one was shaped like hearts talk. Yes. So 465 00:32:03,480 --> 00:32:05,680 Speaker 1: thank you to both of those listens for writing. If 466 00:32:05,680 --> 00:32:07,440 Speaker 1: you'd like to write to as you can, Our email 467 00:32:07,560 --> 00:32:10,000 Speaker 1: is hello at savor pod dot com. We're also on 468 00:32:10,040 --> 00:32:12,719 Speaker 1: social media. You can find us on Twitter, Facebook, and 469 00:32:12,840 --> 00:32:15,440 Speaker 1: Instagram at savor pod. And we do hope to hear 470 00:32:15,480 --> 00:32:18,040 Speaker 1: from you savor is production of I Heart Radio. For 471 00:32:18,200 --> 00:32:20,360 Speaker 1: more podcasts from my Heart Radio, you can visit the 472 00:32:20,400 --> 00:32:23,400 Speaker 1: I heart Radio app, Apple Podcasts, or wherever you listen 473 00:32:23,440 --> 00:32:26,560 Speaker 1: to your favorite shows. Thanks as always to our superproducers 474 00:32:26,680 --> 00:32:29,280 Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening, 475 00:32:29,320 --> 00:32:31,040 Speaker 1: and we hope that lots more good things are coming 476 00:32:31,080 --> 00:32:39,200 Speaker 1: your way.