1 00:00:08,560 --> 00:00:11,080 Speaker 1: Hello, and welcome to food Stuff. I'm Annie Reeve and 2 00:00:11,119 --> 00:00:15,400 Speaker 1: I'm Lauren vocal Baum and it's another cocktail hour. Yes, 3 00:00:16,280 --> 00:00:18,880 Speaker 1: this time we're talking about one of my favorites. Oh 4 00:00:19,040 --> 00:00:24,320 Speaker 1: me too, Margarita. And as we record this, it is February, 5 00:00:25,000 --> 00:00:28,840 Speaker 1: which happens to be National Margarite to Day, which seems 6 00:00:28,880 --> 00:00:32,080 Speaker 1: like a wonderful marketing scheme. That's absolutely what it was. 7 00:00:32,120 --> 00:00:35,360 Speaker 1: I'm pretty sure as you listen to this, the day 8 00:00:35,360 --> 00:00:38,320 Speaker 1: will have come and gone unless you're listening to it 9 00:00:38,520 --> 00:00:42,520 Speaker 1: exactly one year, exactly one year or two or ten 10 00:00:42,600 --> 00:00:44,279 Speaker 1: or you know that's true. I don't know what you're 11 00:00:44,280 --> 00:00:47,720 Speaker 1: doing with your future. There's a small sample size of 12 00:00:47,800 --> 00:00:50,760 Speaker 1: people that it's like, wait a minute, it is national 13 00:00:50,840 --> 00:00:54,240 Speaker 1: Marguerite today. Well, either way, I think that every day 14 00:00:54,280 --> 00:01:00,600 Speaker 1: is margarite a day. Speaking of drink drink responsibly. Oh yeah, yes, 15 00:01:01,120 --> 00:01:06,679 Speaker 1: do that thing and legally. So let's talk about what 16 00:01:06,840 --> 00:01:10,680 Speaker 1: it is. Well, like most cocktails we discuss, it can 17 00:01:10,720 --> 00:01:14,760 Speaker 1: be a lot of things, a lot of things, customized 18 00:01:14,800 --> 00:01:18,119 Speaker 1: all sorts of ways. In its purest form, a margarita 19 00:01:18,200 --> 00:01:22,039 Speaker 1: is simply tequila and orange liqueur like Concho or triple 20 00:01:22,120 --> 00:01:25,960 Speaker 1: sec lime with optional salt on the rim of the glass. 21 00:01:26,080 --> 00:01:30,520 Speaker 1: That's it. That's it. According to the International Bartenders Association 22 00:01:30,640 --> 00:01:35,480 Speaker 1: the i b A, the ratio is ratio ratio is 23 00:01:35,880 --> 00:01:43,680 Speaker 1: seven five four tequila, orange, liqueur, lime juice. How very specific, 24 00:01:44,680 --> 00:01:48,520 Speaker 1: the margarita falls into the cocktail category of sours drinks 25 00:01:48,560 --> 00:01:52,120 Speaker 1: that contain a base alcohol, a sweetening agent like sugar 26 00:01:52,240 --> 00:01:55,360 Speaker 1: or a sweet liqueur, and a souring agent like lemon 27 00:01:55,440 --> 00:01:58,520 Speaker 1: or lime juice. And most classically you shake these ingredients 28 00:01:58,560 --> 00:02:02,000 Speaker 1: with ice and serve them straight up. That works best 29 00:02:02,040 --> 00:02:05,240 Speaker 1: with like pretty good ingredients, though serving him on the 30 00:02:05,320 --> 00:02:09,400 Speaker 1: rocks or even frozen can help mask harshert tequila and 31 00:02:09,600 --> 00:02:11,920 Speaker 1: orange stuff or the use of sour mix instead of 32 00:02:11,919 --> 00:02:15,680 Speaker 1: fresh sitrus juice, etcetera. Right, some people also add sugar 33 00:02:15,720 --> 00:02:19,239 Speaker 1: in there because sugar. Yeah, we do love our sugar. 34 00:02:19,919 --> 00:02:25,840 Speaker 1: And speaking of you can get all sorts of variations manga, raspberry, cactus, watermelon, 35 00:02:25,880 --> 00:02:29,160 Speaker 1: if you can dream it, it's probably been done, oh absolutely, 36 00:02:29,480 --> 00:02:33,040 Speaker 1: And all these can be turned into frozen margarita's as well. 37 00:02:34,919 --> 00:02:37,640 Speaker 1: It is the most common tequila based cocktail in the US, 38 00:02:37,720 --> 00:02:41,079 Speaker 1: and in two thousand eight it was America's most commonly 39 00:02:41,320 --> 00:02:44,480 Speaker 1: ordered cocktail of mixed drink sales that comes out to 40 00:02:44,520 --> 00:02:48,160 Speaker 1: be eight per cent of the market. According to spirit 41 00:02:48,160 --> 00:02:51,320 Speaker 1: and wine company Brown Foreman, Americans drink and average of 42 00:02:51,400 --> 00:02:56,960 Speaker 1: a hundred and eighty five thousand margharita's every hour, Whoa 43 00:02:57,360 --> 00:03:00,720 Speaker 1: and tequila at large is a billion dollar a year 44 00:03:00,919 --> 00:03:06,160 Speaker 1: global industry. Whole episode on tequila forthcoming eventually, but in brief. 45 00:03:06,360 --> 00:03:09,160 Speaker 1: Tequila is a type of mescal which is a distillate 46 00:03:09,200 --> 00:03:11,800 Speaker 1: of the heart of the agave plant, which is a 47 00:03:11,919 --> 00:03:14,960 Speaker 1: large type of succulent like picture that has cute things 48 00:03:15,040 --> 00:03:19,520 Speaker 1: you see on Pinterest, but as tall as a person um. 49 00:03:19,600 --> 00:03:21,919 Speaker 1: And when you cut away the spiked leaves, you're you're 50 00:03:22,000 --> 00:03:24,480 Speaker 1: left with this sort of pineapple looking stem that the 51 00:03:24,560 --> 00:03:27,120 Speaker 1: heart or the penia um and that's the size of 52 00:03:27,120 --> 00:03:31,120 Speaker 1: like a large beach ball ed weighs like thirty ms 53 00:03:31,200 --> 00:03:34,320 Speaker 1: or seventy pounds, big old thing. Um. You cook and 54 00:03:34,320 --> 00:03:37,040 Speaker 1: shred the agave penias to get their juices out, then 55 00:03:37,080 --> 00:03:40,320 Speaker 1: ferment and distill that juice to make your basic mescal. 56 00:03:40,640 --> 00:03:44,160 Speaker 1: You can then age it or not or not. Tequila 57 00:03:44,240 --> 00:03:46,680 Speaker 1: is made from a particular type of blue agave a 58 00:03:46,720 --> 00:03:50,280 Speaker 1: called Webber blue, which is produced like bananas are by 59 00:03:50,320 --> 00:03:52,920 Speaker 1: cloning plants by taking a cutting of one to produce 60 00:03:52,960 --> 00:03:56,800 Speaker 1: the next without any pollination or flowering. And it comes 61 00:03:56,840 --> 00:04:00,040 Speaker 1: from the town of Tequila and the surrounding areas in 62 00:04:00,160 --> 00:04:04,200 Speaker 1: Mexico and is a Mexican origin protected product in many countries. 63 00:04:04,840 --> 00:04:06,720 Speaker 1: Here in the United States. I think that happened in 64 00:04:06,840 --> 00:04:11,160 Speaker 1: nineteen seventy four. Mexico exports some seventy percent of what 65 00:04:11,200 --> 00:04:15,920 Speaker 1: it produces tequila wise, and the US consumes some of that. 66 00:04:16,680 --> 00:04:24,200 Speaker 1: Mm hmm. I My margarita story is I hated tequila 67 00:04:24,240 --> 00:04:28,200 Speaker 1: for a long time because I was drinking very bad tequila, 68 00:04:28,240 --> 00:04:33,280 Speaker 1: which is mostly vodka, I believe. Yeah, yes, it's not 69 00:04:33,520 --> 00:04:36,200 Speaker 1: anyway at the very least like mixed in with a 70 00:04:36,200 --> 00:04:39,599 Speaker 1: lot of Uh. There's two like basic categories of tequila 71 00:04:39,600 --> 00:04:44,880 Speaker 1: on agave and less than that. Right, Well, I was 72 00:04:44,920 --> 00:04:48,239 Speaker 1: having the way less than that, I suspect, and also 73 00:04:48,360 --> 00:04:51,800 Speaker 1: using the like pre mixed margarita mixed. I really didn't 74 00:04:51,839 --> 00:04:56,279 Speaker 1: like margarita, Yes, But then I went to this salsa 75 00:04:56,320 --> 00:04:59,400 Speaker 1: class and it was called Salsa and Salsa, and you 76 00:04:59,480 --> 00:05:03,520 Speaker 1: learned to salve and he made salfa and also you 77 00:05:04,000 --> 00:05:07,120 Speaker 1: made margarita's and it was this very simple, like pretty 78 00:05:07,160 --> 00:05:14,279 Speaker 1: decent tequila lime and orange control, not orange control, just control. Um, 79 00:05:14,320 --> 00:05:16,320 Speaker 1: and I loved it and ever since then, I've just 80 00:05:16,360 --> 00:05:21,720 Speaker 1: been it's so simple and so good. Yeah, that's my 81 00:05:21,760 --> 00:05:25,520 Speaker 1: Margarite story. But we should talk about the margarite story 82 00:05:25,560 --> 00:05:29,760 Speaker 1: in general. We should, and we will. After one quick 83 00:05:29,760 --> 00:05:42,320 Speaker 1: break for a word from our sponsor, and we're back. 84 00:05:42,400 --> 00:05:45,760 Speaker 1: Thank you, sponsor, Yes, thank you. Meanwhile, a little little 85 00:05:45,760 --> 00:05:48,080 Speaker 1: look behind the scenes food stuff listeners while while we 86 00:05:48,080 --> 00:05:50,600 Speaker 1: were on break. I mean, you know, not that we 87 00:05:50,600 --> 00:05:52,960 Speaker 1: were literally doing it while you were listening to that ad, 88 00:05:53,040 --> 00:05:57,560 Speaker 1: but but I like, seriously, that's also in sells. The 89 00:05:57,600 --> 00:05:59,279 Speaker 1: thing is the most anything that I've ever heard of 90 00:05:59,279 --> 00:06:04,320 Speaker 1: in my life. Well, I mean, it was fun, and 91 00:06:04,520 --> 00:06:08,039 Speaker 1: I did win an award for most fun at the 92 00:06:08,120 --> 00:06:15,279 Speaker 1: class for you, the only one who got an award. Annie. Um, 93 00:06:15,320 --> 00:06:22,200 Speaker 1: maybe I can't recall making all those more aarious. Okay, 94 00:06:22,240 --> 00:06:25,159 Speaker 1: all right, let's let's get into let's get into the 95 00:06:25,200 --> 00:06:30,839 Speaker 1: o history segment here. Um, a brief tequila history. Gave 96 00:06:31,240 --> 00:06:34,360 Speaker 1: has been fermented into wines and beers since at least 97 00:06:34,720 --> 00:06:38,159 Speaker 1: three hundred c e. By the seventeen hundreds, this was 98 00:06:38,200 --> 00:06:42,360 Speaker 1: being distilled into mescals. Different types of mescals, including tequila, 99 00:06:42,880 --> 00:06:46,719 Speaker 1: were developed as farmers and producers howned their craft, though 100 00:06:47,040 --> 00:06:51,320 Speaker 1: most operations were and still are, these small local distilleries. 101 00:06:51,720 --> 00:06:54,880 Speaker 1: Tequila caught on bigger than other varieties because these wealthy 102 00:06:55,040 --> 00:06:58,480 Speaker 1: colonial Spanish descended folks in the nearby city of Guadalajara 103 00:06:58,640 --> 00:07:01,640 Speaker 1: drank it and backed and sent it to the eighteen 104 00:07:01,800 --> 00:07:05,919 Speaker 1: nine three Chicago World's Fair. The consumption of tequila in 105 00:07:05,920 --> 00:07:08,760 Speaker 1: the US was perhaps not as hampered by prohibition as 106 00:07:08,760 --> 00:07:12,239 Speaker 1: other spirits, being relatively easy to smuggle in from Mexico. 107 00:07:12,800 --> 00:07:15,800 Speaker 1: It gained even more popularity during World War Two, when 108 00:07:15,960 --> 00:07:22,400 Speaker 1: European liquors became pretty scarce state side. But okay, that's 109 00:07:22,880 --> 00:07:27,280 Speaker 1: again extraordinarily brief, very Oh my goodness, I'm really excited 110 00:07:27,320 --> 00:07:29,560 Speaker 1: about a tequila episode. Me too, and mescow Me and 111 00:07:29,640 --> 00:07:36,160 Speaker 1: Lauren both mescow so much. Okay, But back to the Margarita, right, 112 00:07:37,480 --> 00:07:40,520 Speaker 1: What would a cocktail hour of food stuff be without 113 00:07:40,680 --> 00:07:48,240 Speaker 1: multiple unconformed, unconformed and unconfirmed origin stories. The Margarita is 114 00:07:49,040 --> 00:07:54,440 Speaker 1: no different, except most of the origin stories seemed to 115 00:07:54,480 --> 00:07:59,840 Speaker 1: focus on a woman or women named or nick named margharita. 116 00:08:00,240 --> 00:08:03,040 Speaker 1: That's that's like the sole source of the orange story. 117 00:08:03,480 --> 00:08:06,160 Speaker 1: There was this woman, aid margharita, and there you go. 118 00:08:06,640 --> 00:08:08,160 Speaker 1: I guess it's easier than being like there was this 119 00:08:08,200 --> 00:08:12,360 Speaker 1: woman named old fashioned, and that's true. We should bring 120 00:08:12,400 --> 00:08:17,840 Speaker 1: old fashioned back from where it never existed, from the 121 00:08:17,880 --> 00:08:22,280 Speaker 1: parallel university. Yes, exactly. Um. And also, most of these 122 00:08:22,320 --> 00:08:25,480 Speaker 1: stories did not take place in Mexico. And from what 123 00:08:25,600 --> 00:08:29,200 Speaker 1: I read, locals in Mexico don't really take part in 124 00:08:29,240 --> 00:08:32,240 Speaker 1: many cocktails into this day. Margarites are not a popular 125 00:08:32,320 --> 00:08:37,079 Speaker 1: drink in Mexico outside of tourists, if anyone can confirm 126 00:08:37,200 --> 00:08:41,920 Speaker 1: or deny that. And Um, the margarita is a lot 127 00:08:42,000 --> 00:08:45,480 Speaker 1: younger than many classic cocktails that are based on European spirits, 128 00:08:45,800 --> 00:08:50,199 Speaker 1: which I thought was interesting. One story, one origin story, 129 00:08:50,240 --> 00:08:53,920 Speaker 1: goes that the first margarita was concocted in for zig 130 00:08:53,920 --> 00:08:59,080 Speaker 1: Field dancer Marjorie King by a bartender, Carlos Cerera. According 131 00:08:59,120 --> 00:09:03,319 Speaker 1: to Margarita le Legin, King was allergic to most alcohols, 132 00:09:03,760 --> 00:09:09,040 Speaker 1: but not tequila. However, she didn't want to drink it 133 00:09:09,120 --> 00:09:12,560 Speaker 1: straight up, so Herrera came up with the idea by 134 00:09:13,000 --> 00:09:15,840 Speaker 1: for the margarita by adding lime and salt to make 135 00:09:16,040 --> 00:09:18,720 Speaker 1: the first one. Um, and at the time, just like today, 136 00:09:19,080 --> 00:09:22,280 Speaker 1: a shot of tequila was typically chased with lime and salt, 137 00:09:22,440 --> 00:09:26,559 Speaker 1: So he just made it into a full blown cocktail. Right, 138 00:09:26,960 --> 00:09:30,160 Speaker 1: there's one version, and one that Herrera took with him 139 00:09:30,240 --> 00:09:33,400 Speaker 1: to the grave. His obituary list him as the creator 140 00:09:33,600 --> 00:09:36,439 Speaker 1: of the margarita. Can you just put that? Do people 141 00:09:36,440 --> 00:09:41,080 Speaker 1: fact check obituaries? We don't know. We can't confirm our 142 00:09:41,160 --> 00:09:46,120 Speaker 1: deni Worth noting that a year earlier, in ninety seven, 143 00:09:46,480 --> 00:09:48,880 Speaker 1: a book out of London called The Cafe or Real 144 00:09:49,080 --> 00:09:52,560 Speaker 1: Cocktail Book, included a recipe for a drink made with tequila, 145 00:09:52,679 --> 00:09:56,400 Speaker 1: control and lime at a two one one ratio called 146 00:09:56,440 --> 00:10:01,720 Speaker 1: the Picador. So the English we're close to being the 147 00:10:01,760 --> 00:10:08,560 Speaker 1: original inventors of the margharita. Close uh. Nineteen fifty three 148 00:10:08,720 --> 00:10:11,839 Speaker 1: edition of Esquire brings us another version of how the 149 00:10:11,880 --> 00:10:14,480 Speaker 1: margharita came to be. It described a nineteen forty eight 150 00:10:14,480 --> 00:10:19,720 Speaker 1: house party of socialite Margaret Sames a k A Margarita 151 00:10:19,880 --> 00:10:22,920 Speaker 1: and Acapulco, Texas, where she claims to have whipped up 152 00:10:22,960 --> 00:10:26,360 Speaker 1: the first margharita. An attendee of this house party, one 153 00:10:26,440 --> 00:10:32,559 Speaker 1: Tommy Hilton, those Hilton's, those Hilton's of Hilton Hotels, was 154 00:10:32,600 --> 00:10:34,439 Speaker 1: so impressed with a drink he put it on their 155 00:10:34,520 --> 00:10:39,920 Speaker 1: hotel bar menus. And now probably not true though, yeah, yeah, 156 00:10:39,920 --> 00:10:42,080 Speaker 1: because it had appeared in some ads and even a 157 00:10:42,120 --> 00:10:45,720 Speaker 1: handful of South of the Border menus before then. Oh goodness, yeah, 158 00:10:45,760 --> 00:10:48,280 Speaker 1: probably probably not true. Yes, she sounds like she was 159 00:10:48,320 --> 00:10:52,280 Speaker 1: a fun uh. She throw good house parties. Though she 160 00:10:52,320 --> 00:10:54,760 Speaker 1: claimed to have been thrown into the pushed into the 161 00:10:54,800 --> 00:11:00,480 Speaker 1: pool several times by bad drinks. She had made sound 162 00:11:01,679 --> 00:11:05,320 Speaker 1: quite the house party to me. Excellent. Yet another version 163 00:11:05,360 --> 00:11:09,640 Speaker 1: involves Rita Hayworth, whose real name was Margharita Casino. A 164 00:11:09,679 --> 00:11:13,160 Speaker 1: smitten bartender mixed up the first Margharita for Hayworth while 165 00:11:13,200 --> 00:11:15,680 Speaker 1: she was doing a gig in Tijuana and named it 166 00:11:15,720 --> 00:11:18,880 Speaker 1: after her in the nineteen forties. So this story goes 167 00:11:19,600 --> 00:11:23,000 Speaker 1: another woman the drink might have been named after. See 168 00:11:23,000 --> 00:11:27,200 Speaker 1: it's all just women named Margharita um Texas singer Peggy 169 00:11:27,280 --> 00:11:30,240 Speaker 1: Lee And if you're thinking, wait a minute, Peggy is 170 00:11:30,280 --> 00:11:32,880 Speaker 1: a nickname for Margaret, which I only knew because of 171 00:11:32,920 --> 00:11:37,280 Speaker 1: Captain America UM. And from there it's an easy walk 172 00:11:37,760 --> 00:11:45,840 Speaker 1: to Margarita, and yet another Margharita that might have inspired 173 00:11:45,840 --> 00:11:49,680 Speaker 1: the name was Margharita Heinkel, the daughter of a German ambassador. 174 00:11:50,200 --> 00:11:53,520 Speaker 1: In ninety one, she visited a bar in Mexico, and 175 00:11:53,600 --> 00:11:57,360 Speaker 1: bartender Don Carlos Orosco, who had been experimenting with new 176 00:11:57,400 --> 00:11:59,960 Speaker 1: cocktail ideas, let her test out what he was trying 177 00:12:00,000 --> 00:12:07,160 Speaker 1: trying and named his concoction after her. Maybe Danny Negrete 178 00:12:07,240 --> 00:12:09,640 Speaker 1: claims to have invented the drink for his sister in law, 179 00:12:09,679 --> 00:12:14,160 Speaker 1: whose name was you guessed it Margharita for her wedding, 180 00:12:14,320 --> 00:12:18,480 Speaker 1: And yet another one, one Francisco Pancho Morales, claims to 181 00:12:18,480 --> 00:12:21,600 Speaker 1: have come up with the margharita bartending in Juarez, Mexico, 182 00:12:21,720 --> 00:12:25,160 Speaker 1: on the border with al Paso, Texas, in two. The 183 00:12:25,200 --> 00:12:26,839 Speaker 1: story he tells is that it was the fourth of 184 00:12:26,920 --> 00:12:29,040 Speaker 1: July and with a busy bar, a woman came in 185 00:12:29,080 --> 00:12:32,360 Speaker 1: and ordered a magnolia. Having too much pride to say 186 00:12:32,360 --> 00:12:34,120 Speaker 1: that he didn't know how to make it, but with 187 00:12:34,160 --> 00:12:37,800 Speaker 1: the concept that it contained lime, quantro and another liquor, 188 00:12:38,000 --> 00:12:40,880 Speaker 1: he tossed in tequila and served the drink. When she said, 189 00:12:41,120 --> 00:12:44,280 Speaker 1: it's not a magnolia, but I like it. He bluffed, Oh, oh, 190 00:12:44,360 --> 00:12:47,400 Speaker 1: I thought you said margarita, which is the Spanish word 191 00:12:47,480 --> 00:12:51,640 Speaker 1: for daisy. An article from Texas Monthly from nineteen seventy 192 00:12:51,640 --> 00:12:54,520 Speaker 1: four claims that all the others, all these other myths 193 00:12:54,720 --> 00:12:58,800 Speaker 1: are pr from the big tequila brands there is. However, 194 00:12:58,880 --> 00:13:01,800 Speaker 1: he's stood as the creator of the margarita in his 195 00:13:01,840 --> 00:13:07,520 Speaker 1: own obituary ha Ha, and his wife is named Margarita, 196 00:13:07,679 --> 00:13:12,480 Speaker 1: although they didn't get married until like twelve years after this, 197 00:13:12,640 --> 00:13:14,760 Speaker 1: after he claims to have created this drink, so I'm 198 00:13:14,760 --> 00:13:18,120 Speaker 1: not sure if he knew her then. A very interesting 199 00:13:18,160 --> 00:13:20,480 Speaker 1: and very smooth I've got to say, to bluff your 200 00:13:20,520 --> 00:13:25,960 Speaker 1: way out and just make up, oh I thought you said. 201 00:13:26,160 --> 00:13:32,439 Speaker 1: No misunderstandings whether or not any of these are true. 202 00:13:32,760 --> 00:13:35,520 Speaker 1: The margharita we know today probably evolved from a drink 203 00:13:35,559 --> 00:13:38,719 Speaker 1: called a daisy made of your alcohol of choice, be 204 00:13:38,840 --> 00:13:42,520 Speaker 1: it gin are whiskey or tequila, citrus juice and grenadine 205 00:13:42,559 --> 00:13:46,840 Speaker 1: poured over shaved ice. The tequila version called for tequila obviously, 206 00:13:47,200 --> 00:13:49,920 Speaker 1: blond juice, orange liqueur, and a bit of soda water, 207 00:13:50,320 --> 00:13:54,520 Speaker 1: which sounds pretty close to margarita. According to cocktail historian 208 00:13:54,640 --> 00:13:58,920 Speaker 1: David One Dritch the tequila daisy was a mistake. Sometime 209 00:13:59,040 --> 00:14:03,000 Speaker 1: during the midnightete knees at Tijuana's Turf Bar, bartender was 210 00:14:03,000 --> 00:14:05,600 Speaker 1: making a gin daisy, but had accidentally grabbed a bottle 211 00:14:05,600 --> 00:14:09,040 Speaker 1: of tequila instead of gin. Ten years later, the drink 212 00:14:09,160 --> 00:14:13,760 Speaker 1: was commonplace around Mexico, but this was written for Patrone. 213 00:14:14,400 --> 00:14:21,040 Speaker 1: So take it with some salt. I like your margharita. Yeah. 214 00:14:21,400 --> 00:14:24,280 Speaker 1: Eventually this tequila based daisy took on a different name, 215 00:14:24,680 --> 00:14:28,280 Speaker 1: the Spanish word for daisy, which is margharita. He said. 216 00:14:29,320 --> 00:14:33,160 Speaker 1: The definition for margharita as a quote cocktail made with 217 00:14:33,160 --> 00:14:36,560 Speaker 1: tequila and citrus fruit juice, first appeared in the nineteen 218 00:14:36,600 --> 00:14:40,960 Speaker 1: sixty five edition of the Oxford English Dictionary. So Jose 219 00:14:41,080 --> 00:14:43,720 Speaker 1: Quervo ads were using the word margharita earlier than that, 220 00:14:43,800 --> 00:14:49,080 Speaker 1: as it appeared in this nineteen margharita. It's more than 221 00:14:49,120 --> 00:14:56,760 Speaker 1: a girl's name. Yeah, true enough. In the nineteen fifties, 222 00:14:56,800 --> 00:15:00,440 Speaker 1: improvements in blender technologies made blenders pop you are, both 223 00:15:00,480 --> 00:15:04,000 Speaker 1: in restaurants and in homes, sparking a frozen drink revolution. 224 00:15:04,360 --> 00:15:08,840 Speaker 1: Frozen margarita's included so many frozen margarita's. That's why those 225 00:15:08,840 --> 00:15:12,320 Speaker 1: original daisies were made with shaved ice instead of like 226 00:15:12,440 --> 00:15:16,240 Speaker 1: blended ice because blenders were like lab equipment at that point. 227 00:15:17,120 --> 00:15:21,240 Speaker 1: People's passion for frozen margarite is intensified after the nineteen 228 00:15:21,320 --> 00:15:26,040 Speaker 1: seventy one debut of the frozen margarita machine. There's a 229 00:15:26,040 --> 00:15:27,960 Speaker 1: small scale. At first, it was just one machine. The 230 00:15:28,200 --> 00:15:31,560 Speaker 1: first known machine was invented or perhaps reinvented, by a 231 00:15:31,640 --> 00:15:36,080 Speaker 1: Texan restaurant tour by the name of Mariano Martinez, when 232 00:15:36,200 --> 00:15:38,280 Speaker 1: working with a bunch of blenders behind the bar, produced 233 00:15:38,320 --> 00:15:42,760 Speaker 1: inconsistent frozen margarita results at his fledgling restaurant, Mariano's Mexican Cuisine. 234 00:15:43,000 --> 00:15:46,560 Speaker 1: Martinez got the idea to use a slurping machine. You 235 00:15:46,600 --> 00:15:48,440 Speaker 1: know those things like at seven eleven that make the 236 00:15:48,520 --> 00:15:51,200 Speaker 1: slushy soda pop. I know them too well. It had 237 00:15:51,200 --> 00:15:54,560 Speaker 1: been invented in Dallas in nineteen sixty. Just one problem. 238 00:15:55,040 --> 00:15:59,880 Speaker 1: Seven eleven wouldn't sell them a machine and he's shaking 239 00:15:59,920 --> 00:16:03,280 Speaker 1: or this. So with the chemist friend, Martinez adapted a 240 00:16:03,280 --> 00:16:06,800 Speaker 1: soft serve ice cream machine and his margarita recipe to 241 00:16:06,880 --> 00:16:11,480 Speaker 1: create slushy margarita's. Apparently the secret is your ratio of ingredients. 242 00:16:11,480 --> 00:16:14,400 Speaker 1: With sugar. Uh like added sugar being key to keeping 243 00:16:14,440 --> 00:16:18,920 Speaker 1: everything just frozen enough that's going to frozen. The resulting 244 00:16:18,920 --> 00:16:21,680 Speaker 1: machine was too close to the original, too patent, but 245 00:16:21,920 --> 00:16:24,840 Speaker 1: it made his restaurant a huge success. The original machine 246 00:16:25,000 --> 00:16:28,440 Speaker 1: ran for thirty four years until the Smithsonian asked if 247 00:16:28,440 --> 00:16:31,360 Speaker 1: they could have it. Uh And, according to the curator 248 00:16:31,440 --> 00:16:34,560 Speaker 1: who got the machine for the Smithsonian, the creation of 249 00:16:34,600 --> 00:16:38,000 Speaker 1: it helped spark the spread of Mexican fugion cuisine as 250 00:16:38,120 --> 00:16:42,720 Speaker 1: part of American cuisine at large. Let's see that. Yeah, 251 00:16:43,160 --> 00:16:46,720 Speaker 1: the margarita would surpass the martini as America's most popular 252 00:16:46,760 --> 00:16:50,120 Speaker 1: cocktail in the nineteen seventies, and also in seventies, Jimmy 253 00:16:50,160 --> 00:16:55,600 Speaker 1: Buffett recorded and released Margaritaville seventy seven, espousing the margharita 254 00:16:55,640 --> 00:16:59,040 Speaker 1: as a sort of state of mind. He'd go on 255 00:16:59,120 --> 00:17:02,880 Speaker 1: to license the State of Mind as a whole Margaritaville brand, 256 00:17:03,640 --> 00:17:09,200 Speaker 1: including as of sixty seven restaurants, seven hotel resorts, and 257 00:17:09,800 --> 00:17:13,440 Speaker 1: lines of grocery food, grocery store food, and merchandise worth 258 00:17:13,600 --> 00:17:19,600 Speaker 1: some one point five billion dollars a year in sales. Wow. Well, um, 259 00:17:19,640 --> 00:17:23,520 Speaker 1: that's a lot of waste in a way, I My 260 00:17:23,720 --> 00:17:29,640 Speaker 1: grandparents used to live near Gulf Shores, Alabama, and every 261 00:17:29,720 --> 00:17:32,360 Speaker 1: time I don't know how many of you have been there, 262 00:17:32,400 --> 00:17:35,960 Speaker 1: but there's this restaurant there called Lulu's. Do you know Luls? No, 263 00:17:36,200 --> 00:17:38,880 Speaker 1: I don't. Okay, Well, it's huge. It looks like a 264 00:17:38,920 --> 00:17:42,760 Speaker 1: massive playground. Okay, you can see it from you when 265 00:17:42,800 --> 00:17:45,320 Speaker 1: you go over this bridge. It's just this massive structure. 266 00:17:45,400 --> 00:17:49,200 Speaker 1: It's very colorful and it's a restaurant. And um, I 267 00:17:49,240 --> 00:17:52,639 Speaker 1: always wanted to go, but um my, no one was 268 00:17:52,680 --> 00:17:55,360 Speaker 1: on board because it was a big tourist trap. Threat 269 00:17:55,440 --> 00:17:58,200 Speaker 1: times were very long. Um but every time we would 270 00:17:58,200 --> 00:18:00,960 Speaker 1: pass it, my grandparents at point to it and say, 271 00:18:01,800 --> 00:18:06,200 Speaker 1: you know, Jimmy Buffett's sister Lulu owns that restaurant. Sometimes 272 00:18:06,240 --> 00:18:09,440 Speaker 1: he comes by, and that song Paradise Cheese, We're Going 273 00:18:09,480 --> 00:18:12,560 Speaker 1: Paradise is based on Lulu's. And I had the child. 274 00:18:12,600 --> 00:18:15,879 Speaker 1: I'd get so mad because they pointed out every time, 275 00:18:15,880 --> 00:18:19,600 Speaker 1: but they wouldn't they wouldn't take you. I finally band 276 00:18:19,600 --> 00:18:24,840 Speaker 1: and it was fine, good. I mean, I I enjoyed it. Anyway. 277 00:18:25,280 --> 00:18:27,359 Speaker 1: I'm glad. I'm glad you finally got to go. So 278 00:18:27,359 --> 00:18:29,439 Speaker 1: there are several restaurants like that that they wouldn't let 279 00:18:29,440 --> 00:18:31,720 Speaker 1: me go to and I finally went, and I feel 280 00:18:32,160 --> 00:18:36,879 Speaker 1: like success, but I'm fine never going again. Sure, yeah, anyway, 281 00:18:36,960 --> 00:18:44,439 Speaker 1: Jimmy Buffett restaurant aside aside, please continue. Sure by the 282 00:18:44,640 --> 00:18:47,520 Speaker 1: By the late seventies through the eighties, the rise of 283 00:18:47,640 --> 00:18:52,760 Speaker 1: pre made, bottled, shelf stable sour mix made Margarita's cheaper 284 00:18:52,800 --> 00:18:57,239 Speaker 1: and cheaper tasting across the land. In the nineties, with 285 00:18:57,280 --> 00:19:00,639 Speaker 1: wine coolers and candy flavored malt beverages all the rage, 286 00:19:00,800 --> 00:19:05,520 Speaker 1: a few companies began selling margarita flavored pre mixed cocktails 287 00:19:05,560 --> 00:19:08,880 Speaker 1: in grocery and liquor stores based around wine or malt 288 00:19:08,960 --> 00:19:13,840 Speaker 1: beverage that's been flavored with a gave no actual tequila involved. Um. 289 00:19:13,880 --> 00:19:16,520 Speaker 1: These still appear on the market to despite blowback from 290 00:19:16,560 --> 00:19:20,520 Speaker 1: tequila producers in Mexico and the United States. They got 291 00:19:20,640 --> 00:19:26,640 Speaker 1: NAFTA involved. It was great, unsuccessful, but like were they Yes, 292 00:19:27,000 --> 00:19:31,359 Speaker 1: some serious tequila business. And this brings us to the 293 00:19:31,400 --> 00:19:36,480 Speaker 1: brief Corona Rita mentioned. Oh okay, alright, so Corona Rita's 294 00:19:36,880 --> 00:19:38,880 Speaker 1: this is that thing that I'm sure you've seen. You've 295 00:19:38,880 --> 00:19:40,960 Speaker 1: seen it in bars or maybe on Instagram. It's it's 296 00:19:40,960 --> 00:19:43,359 Speaker 1: that thing where someone takes a full a full bottle 297 00:19:43,400 --> 00:19:46,880 Speaker 1: like a glass bottle of corona and sticks it upside 298 00:19:46,880 --> 00:19:51,040 Speaker 1: down in a margarita glass that is full of margarita 299 00:19:51,280 --> 00:19:56,280 Speaker 1: and then serves it. Right before recording this, we were 300 00:19:56,320 --> 00:19:58,760 Speaker 1: trying to find a science of the corona rita because 301 00:19:58,800 --> 00:20:01,000 Speaker 1: I ran across an art goal and then I couldn't 302 00:20:01,000 --> 00:20:05,200 Speaker 1: find it again. So we're gonna go on a field trip. Yeah, 303 00:20:05,359 --> 00:20:09,080 Speaker 1: and we're going to bring magnified glasses and laugh safety 304 00:20:09,080 --> 00:20:12,399 Speaker 1: goggles and weird everyone out and not learn anything but 305 00:20:12,440 --> 00:20:14,760 Speaker 1: get to enjoy corona rita. Yeah. I've never had one, 306 00:20:14,800 --> 00:20:16,080 Speaker 1: so I'm kind of I mean, you can do it 307 00:20:16,080 --> 00:20:19,200 Speaker 1: with any type of beer, you know, and hypothetically in 308 00:20:19,240 --> 00:20:21,680 Speaker 1: the glass bottle. I suspect it has to do with 309 00:20:21,840 --> 00:20:26,320 Speaker 1: the with the the pressure of the bottleneck and the 310 00:20:26,560 --> 00:20:30,040 Speaker 1: viscosity of the of the like the seal of the 311 00:20:30,240 --> 00:20:35,720 Speaker 1: margarita around the lip of the bottle um. The coronarrita, 312 00:20:35,840 --> 00:20:39,560 Speaker 1: by the way, is my roommate, my old roommate. Just 313 00:20:39,920 --> 00:20:44,040 Speaker 1: that's him. Every time I think of grown rita, I 314 00:20:44,440 --> 00:20:48,840 Speaker 1: have like fond memories of my old ROOMMATEE also super 315 00:20:48,880 --> 00:20:52,679 Speaker 1: producer Dylan likes them. Yeah, yeah, I enjoy them too. 316 00:20:52,880 --> 00:20:54,760 Speaker 1: I guess I guess I'll have to try one. Yeah, 317 00:20:54,840 --> 00:20:57,760 Speaker 1: I've always at it. Well, well, we'll do a little 318 00:20:57,800 --> 00:21:01,640 Speaker 1: science experiment. And speaking of science, we have some margaritea 319 00:21:01,680 --> 00:21:05,440 Speaker 1: science for you. Yes, but first we have another quick 320 00:21:05,480 --> 00:21:18,520 Speaker 1: break for a word. I'm our sponsor and we're back. 321 00:21:18,560 --> 00:21:22,960 Speaker 1: Thank you, sponsor, Yes, thank you. Okay, first science note 322 00:21:23,200 --> 00:21:25,560 Speaker 1: and we can file this one under things you didn't 323 00:21:25,600 --> 00:21:29,560 Speaker 1: know you needed to be freaked out about. What Margarita burn. 324 00:21:30,040 --> 00:21:36,600 Speaker 1: Margarita burn, Margarita burn. There's there's this condition colloquially known 325 00:21:37,280 --> 00:21:40,760 Speaker 1: as margarita burn that afflicts some bartenders in this our 326 00:21:40,840 --> 00:21:44,960 Speaker 1: new golden age of fresh made cocktails. It can send 327 00:21:45,000 --> 00:21:48,840 Speaker 1: folks to the hospital with first or even second greed burns, 328 00:21:49,119 --> 00:21:51,399 Speaker 1: commonly on their hands, but also on other spots of 329 00:21:51,440 --> 00:21:54,680 Speaker 1: skin where citrus juice may splash and then be exposed 330 00:21:54,720 --> 00:21:58,480 Speaker 1: to sunlight. And what's going on here is called phyto 331 00:21:58,560 --> 00:22:03,720 Speaker 1: photo dermatitis. It's a plant based sunburn. There are compounds 332 00:22:03,760 --> 00:22:06,080 Speaker 1: and citrus. It turns out in other plants like carrots, 333 00:22:06,240 --> 00:22:09,680 Speaker 1: that act as photosensitizers when they're on our skin. They 334 00:22:09,680 --> 00:22:13,720 Speaker 1: make that skin more sensitive to sunlight. If you, as 335 00:22:13,760 --> 00:22:16,199 Speaker 1: in one case study, like squeeze a whole lot of 336 00:22:16,240 --> 00:22:18,439 Speaker 1: lines for a bar gig that's outdoors in the summer 337 00:22:18,680 --> 00:22:20,800 Speaker 1: and don't take care to wash your hands or keep 338 00:22:20,800 --> 00:22:23,199 Speaker 1: in the shade, you could wind up with these swelling 339 00:22:23,240 --> 00:22:26,040 Speaker 1: and blisters that we usually only see with like scaldings 340 00:22:26,160 --> 00:22:30,480 Speaker 1: or something like that. It doesn't happen that often. Okay, 341 00:22:30,640 --> 00:22:34,080 Speaker 1: the injury will heal also with normal burn care. But yeah, like, 342 00:22:34,119 --> 00:22:38,720 Speaker 1: if you're gonna have fresh citrus plus sunlight, consider wearing gloves, uh, 343 00:22:39,000 --> 00:22:41,359 Speaker 1: wash skin gets splashed with juice, and try try to 344 00:22:41,440 --> 00:22:43,080 Speaker 1: keep in the shade. I mean, try to keep in 345 00:22:43,080 --> 00:22:47,160 Speaker 1: the shade anyway in general, Yeah, becod to your skin. Yeah, 346 00:22:47,359 --> 00:22:51,000 Speaker 1: agrey to burn, Hugya burn. Basically every article that I 347 00:22:51,000 --> 00:22:55,479 Speaker 1: read about this had some medical professional or another referred 348 00:22:55,480 --> 00:23:02,680 Speaker 1: to it as the other lime disease. I at first 349 00:23:02,680 --> 00:23:07,359 Speaker 1: thought it was the burn you get when like drink too. Yeah, 350 00:23:07,560 --> 00:23:17,560 Speaker 1: Margarita's also dangerous um also okay, second science note, everyone 351 00:23:17,600 --> 00:23:21,160 Speaker 1: who drinks margarita is has a preference of frozen versus 352 00:23:21,160 --> 00:23:24,040 Speaker 1: on the rocks versus straight up um. But kind of 353 00:23:24,040 --> 00:23:27,680 Speaker 1: falls into the rocks category, and there are science. There 354 00:23:27,680 --> 00:23:33,720 Speaker 1: are sciences, sciences, sciences behind these preferences. Okay, Cocktails are 355 00:23:33,760 --> 00:23:37,800 Speaker 1: balances of flavors and sensations, perhaps obviously sweet and sour, 356 00:23:38,119 --> 00:23:40,720 Speaker 1: but for margarita you might also be working with saltiness, 357 00:23:40,800 --> 00:23:43,040 Speaker 1: a little bit of savory or mommy from the tequila, 358 00:23:43,280 --> 00:23:46,240 Speaker 1: plus pucker from the lime. Juice burn from the alcohol, 359 00:23:46,480 --> 00:23:50,399 Speaker 1: and cold from the ice. Into the form that the 360 00:23:50,400 --> 00:23:53,720 Speaker 1: ice is in matters a lot for two reasons, which 361 00:23:53,720 --> 00:23:56,439 Speaker 1: are actually the same core reason, but but okay. First, 362 00:23:56,520 --> 00:23:59,879 Speaker 1: a frozen drink will taste colder than one on the rocks, 363 00:24:00,400 --> 00:24:03,359 Speaker 1: and second, a frozen drink will dilute with more water 364 00:24:03,640 --> 00:24:05,639 Speaker 1: than one that is shaken with ice and then served 365 00:24:05,680 --> 00:24:09,760 Speaker 1: either straight or on the rocks. Mm hmm. This is 366 00:24:09,800 --> 00:24:14,200 Speaker 1: all because frozen style drink ice melts faster than cubes 367 00:24:14,200 --> 00:24:17,800 Speaker 1: of ice. Breaking ice into tiny shards maximizes the ICE's 368 00:24:17,840 --> 00:24:21,080 Speaker 1: surface area, letting more heat affect it. Cubes have less 369 00:24:21,119 --> 00:24:25,359 Speaker 1: surface area and thus melt more slowly, So a frozen 370 00:24:25,400 --> 00:24:28,119 Speaker 1: drink will be more intensely cold for a shorter period 371 00:24:28,119 --> 00:24:31,879 Speaker 1: of time, and it's more watery. Not just when you 372 00:24:32,000 --> 00:24:34,160 Speaker 1: let the drinks sit though right out of the gate, 373 00:24:34,280 --> 00:24:36,600 Speaker 1: or the blender or slush machine, as the case may be. 374 00:24:37,000 --> 00:24:40,400 Speaker 1: A standard four ounce cut frozen cocktail will have picked 375 00:24:40,480 --> 00:24:42,920 Speaker 1: up about three ounces of water from the ice that's 376 00:24:42,920 --> 00:24:45,760 Speaker 1: in it. Fresh from a shaker, the same cocktail would 377 00:24:45,760 --> 00:24:49,960 Speaker 1: pick up only about two ounces, and then you serve it. 378 00:24:50,200 --> 00:24:54,159 Speaker 1: The ice keeps melting shards faster than cubes. Huge cubes 379 00:24:54,160 --> 00:24:56,560 Speaker 1: that are popular at posh bars have even less surface 380 00:24:56,600 --> 00:24:59,280 Speaker 1: area and melt even more slowly, and spheres of ice 381 00:24:59,680 --> 00:25:02,760 Speaker 1: tech have the least surface area of all. So at 382 00:25:02,760 --> 00:25:06,480 Speaker 1: that point you're really going for aesthetics. Um So, a 383 00:25:06,560 --> 00:25:10,159 Speaker 1: margarita that's shaken and served straight up will taste the 384 00:25:10,200 --> 00:25:14,320 Speaker 1: most boozy, and a frozen one will taste the least boozy, 385 00:25:14,320 --> 00:25:19,600 Speaker 1: regardless of how much booze is actually in it. That's interesting. Also, 386 00:25:19,800 --> 00:25:22,359 Speaker 1: more sugar tends to be added to the machine poured 387 00:25:22,400 --> 00:25:25,719 Speaker 1: frozen margarita's to keep them slushy, so they will taste sweeter. 388 00:25:27,000 --> 00:25:28,840 Speaker 1: And there you have it, thanks by the way, to 389 00:25:29,000 --> 00:25:32,000 Speaker 1: a terrific book called Liquid Intelligence, The Art and Science 390 00:25:32,000 --> 00:25:34,919 Speaker 1: of the Perfect Cocktail for some of the details on 391 00:25:34,960 --> 00:25:38,200 Speaker 1: this one. Yes, and now I just have one question 392 00:25:38,200 --> 00:25:43,560 Speaker 1: for you, Lauren. Can we go get margarite is absolutely excellent. 393 00:25:43,680 --> 00:25:47,440 Speaker 1: I'm so thirsty right now. Is national margarite a day 394 00:25:47,480 --> 00:25:49,520 Speaker 1: after all? Oh? Yes, oh yeah, we have to do 395 00:25:49,560 --> 00:25:53,840 Speaker 1: our our our patriotic duty. Yeah, absolutely, But first we 396 00:25:53,920 --> 00:26:02,399 Speaker 1: must read some listener mail listener man, all right. The 397 00:26:02,560 --> 00:26:06,199 Speaker 1: first one comes to us from Catherine, who wrote I 398 00:26:06,240 --> 00:26:09,240 Speaker 1: was studying in Salzburg during the summer, and the group 399 00:26:09,280 --> 00:26:11,560 Speaker 1: of American students I was with took a trip to 400 00:26:11,640 --> 00:26:15,560 Speaker 1: Vienna over a holiday weekend. One evening, after wandering the city, 401 00:26:15,640 --> 00:26:17,480 Speaker 1: we stopped to get a dinner at a place near 402 00:26:17,480 --> 00:26:20,679 Speaker 1: our hotel. To our disappointment, we realized the place we 403 00:26:20,800 --> 00:26:24,760 Speaker 1: chose was apparently mainly catering to American tourists and serving 404 00:26:24,800 --> 00:26:27,760 Speaker 1: American food. But we were tired enough that we decided 405 00:26:27,800 --> 00:26:29,879 Speaker 1: to stay instead of moving on to try someplace with 406 00:26:29,920 --> 00:26:33,120 Speaker 1: more local cuisine. After all, it wasn't the only meal 407 00:26:33,200 --> 00:26:36,159 Speaker 1: we ate in Vienna. Naturally, our food all came with 408 00:26:36,280 --> 00:26:40,040 Speaker 1: sides of French fries. What we didn't recognize was the 409 00:26:40,119 --> 00:26:43,200 Speaker 1: sauce served on the side of the French fries. It 410 00:26:43,240 --> 00:26:46,080 Speaker 1: was a weird shade of pink and didn't really taste 411 00:26:46,119 --> 00:26:48,479 Speaker 1: like any other condiment. Any of us had had before. 412 00:26:49,280 --> 00:26:52,480 Speaker 1: We were all suspicious of something with such a weird 413 00:26:52,520 --> 00:26:55,959 Speaker 1: color at first, but we soon realized it was doralicious. 414 00:26:56,720 --> 00:26:59,359 Speaker 1: It was all caps. I had to add infant emphasis 415 00:26:59,359 --> 00:27:02,320 Speaker 1: in the boss this, but still none of us could 416 00:27:02,400 --> 00:27:05,359 Speaker 1: quite figure out what it was. When our waiter came 417 00:27:05,400 --> 00:27:08,159 Speaker 1: by again, we asked him what this amazing sauce was. 418 00:27:08,520 --> 00:27:11,280 Speaker 1: He stared at us like we were a complete idiots. 419 00:27:12,240 --> 00:27:16,280 Speaker 1: It's American sauce, as if we should naturally realize what 420 00:27:16,359 --> 00:27:20,320 Speaker 1: it was. We answered this with blank stairs. He clarified, 421 00:27:20,359 --> 00:27:25,760 Speaker 1: it's catch up and mayonnaise mixed together. My immediate instinct 422 00:27:25,840 --> 00:27:29,439 Speaker 1: here was to protest this designation, but I stopped short. 423 00:27:29,960 --> 00:27:33,520 Speaker 1: I looked at my classmates and they had similarly dumbfounded expressions. 424 00:27:33,720 --> 00:27:37,280 Speaker 1: We did a collective eyebrow raise, and then said, actually, 425 00:27:37,359 --> 00:27:40,920 Speaker 1: that sounds pretty much fair. After all, Americans are well 426 00:27:40,920 --> 00:27:43,880 Speaker 1: known from consuming large amounts of both catchup and mayo, 427 00:27:44,280 --> 00:27:46,520 Speaker 1: and it's pretty common for them to be used together 428 00:27:46,640 --> 00:27:50,600 Speaker 1: on hamburgers in many places. Mixing them for French fives 429 00:27:50,640 --> 00:27:54,040 Speaker 1: seems like a pretty natural progression. This incident mainly sticks 430 00:27:54,040 --> 00:27:56,120 Speaker 1: in my head because of the waiter surprise that this 431 00:27:56,200 --> 00:28:00,080 Speaker 1: wasn't something Americans actually eat on a regular basis. I 432 00:28:00,119 --> 00:28:02,320 Speaker 1: feel like that is a thing, but I could be wrong. 433 00:28:02,480 --> 00:28:04,520 Speaker 1: There's some pink sauce out there that I've never really 434 00:28:04,520 --> 00:28:07,800 Speaker 1: known what it is. I do love when you're in 435 00:28:07,800 --> 00:28:10,520 Speaker 1: another country and it's something that's like, I'm called American. 436 00:28:11,480 --> 00:28:13,960 Speaker 1: When I was in China, I ordered this thing called 437 00:28:14,040 --> 00:28:19,280 Speaker 1: American style Roman coke. It was a Roman coke, served 438 00:28:19,280 --> 00:28:25,040 Speaker 1: in a like beach pale. It was an enormous Roman coke, 439 00:28:26,440 --> 00:28:30,520 Speaker 1: slightly rude, but again pretty much fair, pretty much fair. Yes. 440 00:28:31,160 --> 00:28:34,200 Speaker 1: And here are two short notes about our mushroom episode, 441 00:28:34,440 --> 00:28:37,800 Speaker 1: Lauren high five to another. Lauren wrote, I wanted to 442 00:28:37,840 --> 00:28:40,320 Speaker 1: mention that the Romans weren't far off when they thought 443 00:28:40,400 --> 00:28:43,800 Speaker 1: when lightning struck, traffles would grow. Mushrooms thrive off of 444 00:28:43,800 --> 00:28:46,960 Speaker 1: dead matter, and they love dead burnt matter. When those 445 00:28:47,040 --> 00:28:50,320 Speaker 1: Bronis fire happened in Big Sir carmel My home, mushroom 446 00:28:50,400 --> 00:28:54,120 Speaker 1: hunters found so many mushrooms thriving around the scorched land. 447 00:28:55,280 --> 00:28:59,480 Speaker 1: H Matt wrote, I noticed your history overview skipped the 448 00:28:59,520 --> 00:29:03,040 Speaker 1: America is and our favorite native fungus hit lache or 449 00:29:03,280 --> 00:29:06,480 Speaker 1: corn smut, considered a blight by corn farmers today, but 450 00:29:06,520 --> 00:29:09,240 Speaker 1: a delicacy going back to the Aztec times. I thought 451 00:29:09,240 --> 00:29:11,880 Speaker 1: it was interesting how so many cultures revered fungus even 452 00:29:11,920 --> 00:29:14,880 Speaker 1: when having no contact with one another. The Zoomi Indians 453 00:29:14,880 --> 00:29:18,160 Speaker 1: also revered it, believing it to symbolize the generation of life. 454 00:29:19,560 --> 00:29:22,760 Speaker 1: I thought that was interesting too. That's always a kind 455 00:29:22,760 --> 00:29:25,880 Speaker 1: of a strange and fascinating thing when so many, so 456 00:29:25,960 --> 00:29:29,200 Speaker 1: many different cultures have the same concept as something. Yeah, 457 00:29:29,200 --> 00:29:35,640 Speaker 1: like vampires and garlic exactly. That's so interested, right right, 458 00:29:39,440 --> 00:29:44,600 Speaker 1: we're both making very suspicious faces. So thanks to both 459 00:29:44,640 --> 00:29:48,200 Speaker 1: of actually all three of them for writing in. You 460 00:29:48,320 --> 00:29:50,400 Speaker 1: too can write us, and we would love to hear 461 00:29:50,400 --> 00:29:52,720 Speaker 1: from you. Our email is food Stuff at how stuff 462 00:29:52,720 --> 00:29:55,280 Speaker 1: works dot com. We're also on social media. You can 463 00:29:55,320 --> 00:29:58,400 Speaker 1: find us on Twitter and Facebook at food Stuff. Hs 464 00:29:58,600 --> 00:30:01,440 Speaker 1: W stands for how Stuff Work, and we're also on 465 00:30:01,520 --> 00:30:04,840 Speaker 1: Instagram at food Stuff. We hope to hear from you. 466 00:30:05,280 --> 00:30:08,400 Speaker 1: Thank you so much to our amazing producer, Dylan Fagan. 467 00:30:08,960 --> 00:30:13,840 Speaker 1: Yes you, Dylan, Thank you for listening, and we hope 468 00:30:13,880 --> 00:30:17,760 Speaker 1: that lots more good things are coming your way.