1 00:00:09,000 --> 00:00:11,040 Speaker 1: Hello, and welcome to Saber production of iHeartRadio. 2 00:00:11,119 --> 00:00:13,560 Speaker 2: I'm Any and I'm Lauren Vogelbaum, and today we have 3 00:00:13,600 --> 00:00:19,200 Speaker 2: an episode for you about Koogle. Yes, and I think 4 00:00:19,320 --> 00:00:23,880 Speaker 2: you have an answered for my question this time, Lauren, Well, 5 00:00:23,920 --> 00:00:26,440 Speaker 2: is there any particular reason this was on your mind? 6 00:00:27,040 --> 00:00:27,280 Speaker 1: Yes? 7 00:00:27,800 --> 00:00:30,400 Speaker 2: So, as we record this, we are in the first 8 00:00:30,400 --> 00:00:33,720 Speaker 2: couple days of the Jewish New Year of Russia Shana, 9 00:00:34,200 --> 00:00:38,560 Speaker 2: Happy new Year to everyone celebrating Shaunatova. We're moving towards 10 00:00:38,640 --> 00:00:42,239 Speaker 2: Yam Kapor. This is a time in the Jewish tradition 11 00:00:42,479 --> 00:00:48,479 Speaker 2: of reflection and connection. And yeah, I do have to 12 00:00:48,520 --> 00:00:52,519 Speaker 2: say that it's a weird time to be a person 13 00:00:53,000 --> 00:00:56,800 Speaker 2: of Jewish heritage in the US and the world right now. 14 00:00:57,840 --> 00:01:00,960 Speaker 2: You know, we're a food show, which is why we're 15 00:01:01,000 --> 00:01:04,959 Speaker 2: talking about Google today. So so you know, all I'm 16 00:01:05,000 --> 00:01:09,160 Speaker 2: going to say about that is that it's certainly not 17 00:01:09,200 --> 00:01:14,240 Speaker 2: anti semitic to a question authoritarian and genocidal regimes. It 18 00:01:14,280 --> 00:01:18,480 Speaker 2: is in fact inherently Jewish to ask hard questions. And 19 00:01:18,520 --> 00:01:22,760 Speaker 2: it's my fervent hope that we all find more reflection 20 00:01:23,280 --> 00:01:27,120 Speaker 2: and connection. So yeah, let's talk about this comfort food. 21 00:01:28,520 --> 00:01:35,000 Speaker 1: Yes, let us talk about it because I've never had Google, 22 00:01:36,000 --> 00:01:41,679 Speaker 1: and I have to say, Lauren, I did a lot 23 00:01:41,720 --> 00:01:44,920 Speaker 1: of research and I read a lot of papers, and 24 00:01:45,000 --> 00:01:48,080 Speaker 1: I'm still a little confused about what it is. 25 00:01:48,800 --> 00:01:51,520 Speaker 2: That's that's it can be a lot of things. So 26 00:01:51,760 --> 00:01:56,080 Speaker 2: that's something we'll be able to kind of organize. 27 00:01:57,560 --> 00:02:02,240 Speaker 1: The categories here, I certainly hope. So I feel like 28 00:02:02,240 --> 00:02:05,240 Speaker 1: I have a good handle on the basics. Yeah, but 29 00:02:05,440 --> 00:02:10,239 Speaker 1: I so I left being reminded of our episode on Ambrosia, 30 00:02:10,760 --> 00:02:13,280 Speaker 1: where I felt like, at the end, I gave you 31 00:02:13,320 --> 00:02:17,600 Speaker 1: a lot of different ways ambrosia can look, but I 32 00:02:17,639 --> 00:02:19,880 Speaker 1: don't think it means the same to anything. 33 00:02:19,919 --> 00:02:22,399 Speaker 2: No, no, and I was still vaguely confused about most 34 00:02:22,440 --> 00:02:23,480 Speaker 2: of them. 35 00:02:23,760 --> 00:02:25,840 Speaker 3: Yeah, that's the koogle is a dish that. 36 00:02:25,800 --> 00:02:29,079 Speaker 2: I grew up with in a few different ways, usually 37 00:02:29,280 --> 00:02:31,360 Speaker 2: right around holiday dinners. 38 00:02:31,520 --> 00:02:34,320 Speaker 3: And uh I and I love it. 39 00:02:34,360 --> 00:02:39,080 Speaker 2: I mean, it's a it's a casserole people, It's delicious, 40 00:02:39,120 --> 00:02:39,720 Speaker 2: you know, come on. 41 00:02:42,200 --> 00:02:45,200 Speaker 1: Yes, I'm very like I think the noodle one would 42 00:02:45,240 --> 00:02:50,600 Speaker 1: absolutely be my jam, like the savory noodle one, probably 43 00:02:50,600 --> 00:02:52,760 Speaker 1: the savory potato one, because I'm more of a savory person, 44 00:02:53,120 --> 00:02:58,320 Speaker 1: sweet person, and I do love a good savory castrole. 45 00:02:58,360 --> 00:03:01,800 Speaker 1: So I think I'd be into it, but I cannot 46 00:03:01,840 --> 00:03:05,600 Speaker 1: wait to hear all your breakdown of all these varieties. 47 00:03:05,680 --> 00:03:09,960 Speaker 2: Okay, yes, yeah, yeah, yeah, we do have some related 48 00:03:10,040 --> 00:03:11,520 Speaker 2: past episodes though. 49 00:03:12,600 --> 00:03:16,400 Speaker 1: We do lotkas matza, filter fish. 50 00:03:16,200 --> 00:03:19,720 Speaker 2: Sure, Zimmy's or zimmis, depending on how you say it. 51 00:03:20,080 --> 00:03:25,519 Speaker 2: Knish's kind of sort of cream cheese, sour cream cottage cheese. 52 00:03:25,639 --> 00:03:25,839 Speaker 3: Yeah. 53 00:03:25,880 --> 00:03:30,119 Speaker 1: Sure, And I'm just gonna throw ambrosion in there. Yeah. 54 00:03:30,400 --> 00:03:34,399 Speaker 1: I really really feel like, especially when the US came 55 00:03:34,440 --> 00:03:38,400 Speaker 1: in and was like, let's add let's add candied fruits 56 00:03:38,600 --> 00:03:42,440 Speaker 1: to this, I just feel there are some similar similarities. 57 00:03:42,520 --> 00:03:46,640 Speaker 1: So I guess that brings us to our Oh gosh, 58 00:03:46,720 --> 00:03:53,440 Speaker 1: it does, Yeah, Google, what is it? 59 00:03:53,800 --> 00:03:54,160 Speaker 3: Well? 60 00:03:54,680 --> 00:03:58,440 Speaker 2: Coogel is a category of casse roles that can take 61 00:03:58,480 --> 00:04:01,760 Speaker 2: a number of forms, but basically what you're looking at 62 00:04:01,920 --> 00:04:06,760 Speaker 2: is some kind of usually starchy main ingredient bound together 63 00:04:06,920 --> 00:04:11,760 Speaker 2: with egg, lightly seasoned, and then baked into a comfort 64 00:04:11,840 --> 00:04:12,720 Speaker 2: food side dish. 65 00:04:13,080 --> 00:04:13,800 Speaker 3: Yeah. 66 00:04:14,120 --> 00:04:17,680 Speaker 2: That main ingredient can be egg noodles or grated potatoes 67 00:04:17,960 --> 00:04:21,800 Speaker 2: or rice or something else. The coogol can be made 68 00:04:21,839 --> 00:04:26,440 Speaker 2: sweet with sugar and additions like raisins and cinnamon, or 69 00:04:26,560 --> 00:04:29,160 Speaker 2: can be made savory with things like onion and maybe 70 00:04:29,200 --> 00:04:32,799 Speaker 2: chicken fat. Cogol can be a little bit of both. 71 00:04:33,560 --> 00:04:35,960 Speaker 2: In any case, they can be made creamy or sort 72 00:04:35,960 --> 00:04:39,520 Speaker 2: of custardy with milk or other dairy, especially fresh cultured 73 00:04:39,600 --> 00:04:43,240 Speaker 2: dairy like cream cheese or sour cream. They're often SEMy, 74 00:04:43,360 --> 00:04:47,360 Speaker 2: firm in texture, like kind of dense, like you could 75 00:04:47,400 --> 00:04:50,919 Speaker 2: cut a square or a wedge out out of a 76 00:04:50,960 --> 00:04:53,600 Speaker 2: casserole dish or a pan and it would stay standing. 77 00:04:53,920 --> 00:04:54,080 Speaker 1: Yeah. 78 00:04:55,000 --> 00:04:58,600 Speaker 2: They can be served cool or room temperature or warm. 79 00:04:59,120 --> 00:05:02,520 Speaker 2: Often served as a side dish, especially at festive holiday 80 00:05:02,520 --> 00:05:06,479 Speaker 2: family meals like russiashan at dinner. Though, because it's so adaptable, 81 00:05:06,480 --> 00:05:08,760 Speaker 2: it can also work as like a breakfast food or 82 00:05:08,800 --> 00:05:12,280 Speaker 2: a real solid snack or dessert. It's yeah, it's a 83 00:05:12,320 --> 00:05:17,480 Speaker 2: starchy cast world. Cogel is like it's like being inside 84 00:05:17,520 --> 00:05:19,480 Speaker 2: of a particularly cozy blanket. 85 00:05:19,520 --> 00:05:26,400 Speaker 1: Fort Mmmm that sounds nice. Yeah, what what kind did you? 86 00:05:26,400 --> 00:05:27,120 Speaker 1: You grew up with? 87 00:05:27,200 --> 00:05:31,560 Speaker 2: What little little bit of everything? A sweet noodle coggels 88 00:05:31,960 --> 00:05:34,840 Speaker 2: and also a savory potato ones? 89 00:05:36,040 --> 00:05:39,080 Speaker 1: M hm sounds good? 90 00:05:39,240 --> 00:05:42,840 Speaker 2: Yeah yeah, so okay, So so yeah, let's kind of 91 00:05:42,880 --> 00:05:46,080 Speaker 2: try to because because I just gave y'all a lot. 92 00:05:46,760 --> 00:05:49,560 Speaker 2: So we've got a few categories. Okay, you've got like savory, 93 00:05:49,760 --> 00:05:54,080 Speaker 2: too sweet, and then you've got dairy to non dairy, 94 00:05:54,240 --> 00:05:58,320 Speaker 2: all right, And typically a potato cogel is going to 95 00:05:58,400 --> 00:06:02,919 Speaker 2: be savory and non dairy. A rice cogel is gonna 96 00:06:02,920 --> 00:06:06,880 Speaker 2: be sweet and dairy, sort of like a rice pudding. Okay, 97 00:06:07,600 --> 00:06:12,320 Speaker 2: and a noodle cogel can be either. However, you can 98 00:06:12,360 --> 00:06:15,960 Speaker 2: do what you want. I cannot and will not stop you. 99 00:06:15,960 --> 00:06:19,840 Speaker 2: You can also have other starches like bread or a 100 00:06:19,920 --> 00:06:24,239 Speaker 2: mazza as a main ingredient. You can add all kinds 101 00:06:24,279 --> 00:06:27,760 Speaker 2: of things. A savory cogel might have some vegetables in it, 102 00:06:28,240 --> 00:06:31,600 Speaker 2: so like for a potato cogl you might you know, 103 00:06:31,760 --> 00:06:34,760 Speaker 2: if you're going with grated potatoes, you might go go grated. 104 00:06:34,839 --> 00:06:35,400 Speaker 3: In general. 105 00:06:35,800 --> 00:06:38,840 Speaker 2: You might add some like grated onion and zucchini and carrot. 106 00:06:40,120 --> 00:06:42,039 Speaker 2: But it's basically just like a big old haash brown. 107 00:06:42,200 --> 00:06:45,320 Speaker 2: You can go anywhere with a potato cogl Really, a 108 00:06:45,360 --> 00:06:48,640 Speaker 2: savory noodle cogel might have some onion or other alium, 109 00:06:48,680 --> 00:06:52,040 Speaker 2: maybe some chopped spinach or mushrooms. You can have vegetables 110 00:06:52,040 --> 00:06:54,240 Speaker 2: be the main ingredient like a like a broccoli or 111 00:06:54,320 --> 00:06:57,000 Speaker 2: spinach coogl maybe with some mazza meal in there as 112 00:06:57,040 --> 00:06:59,880 Speaker 2: like a starchy element to kind of help bind everything together. 113 00:07:01,160 --> 00:07:04,000 Speaker 2: In any case, with a savory one, you could add 114 00:07:04,040 --> 00:07:08,160 Speaker 2: some ground beef or chopped chicken, or maybe liver sometimes 115 00:07:08,160 --> 00:07:11,320 Speaker 2: in like a center layer between a top and bottom 116 00:07:11,360 --> 00:07:14,880 Speaker 2: layer of starch. Or your coogel could be flavored with 117 00:07:14,920 --> 00:07:19,720 Speaker 2: some schmaltz, some chicken fat. Jewish dietary rules prohibit eating 118 00:07:19,840 --> 00:07:24,120 Speaker 2: dairy and meat in the same meal, so a you 119 00:07:24,160 --> 00:07:26,840 Speaker 2: do find schmaltz in a lot of traditional recipes as 120 00:07:26,920 --> 00:07:31,720 Speaker 2: like a non dairy substitute for butter from regions where 121 00:07:32,080 --> 00:07:36,280 Speaker 2: they didn't have access to olive oil traditionally, So that's 122 00:07:36,320 --> 00:07:38,880 Speaker 2: a schmaltz is a flavoring for that reason a lot 123 00:07:38,920 --> 00:07:43,240 Speaker 2: of the time. And b relatedly, you're not really going 124 00:07:43,320 --> 00:07:49,720 Speaker 2: to encounter creamy coogels that also contain meat. Speaking of 125 00:07:49,840 --> 00:07:55,119 Speaker 2: creamy coogls, savory coogels and especially savory noodle cogels can 126 00:07:55,160 --> 00:07:58,440 Speaker 2: contain creamy elements like sour cream or cream cheese to 127 00:07:58,480 --> 00:08:00,800 Speaker 2: help make a sauce with the egg and kind of 128 00:08:00,800 --> 00:08:04,520 Speaker 2: bind everything together. Yeah, you can also flavor a cogle 129 00:08:04,520 --> 00:08:07,480 Speaker 2: with cheese like a parmesan or you know, whatever you want. 130 00:08:08,240 --> 00:08:11,600 Speaker 2: Seasonings tend to be fairly simple, like just salt and pepper, 131 00:08:11,840 --> 00:08:13,880 Speaker 2: but there's no reason to not add I don't know, 132 00:08:13,960 --> 00:08:17,640 Speaker 2: a caraway or fresh herbs or whatever you like, caramelize 133 00:08:17,680 --> 00:08:18,800 Speaker 2: those onions go crazy. 134 00:08:21,480 --> 00:08:23,800 Speaker 1: Yeah, Happy New Year, right. 135 00:08:23,920 --> 00:08:29,560 Speaker 2: Yeah. Sweet coogles again are usually gonna be a rice 136 00:08:29,680 --> 00:08:32,920 Speaker 2: or noodle coogle, and they do tend to be creamy 137 00:08:32,960 --> 00:08:36,080 Speaker 2: with sour cream or cream cheese or cottage cheese in there. 138 00:08:36,880 --> 00:08:39,040 Speaker 2: Simple cinnamon and sugar with a little bit of dried 139 00:08:39,080 --> 00:08:41,959 Speaker 2: fruit like like raisins or chopped apricots is kind of 140 00:08:41,960 --> 00:08:44,760 Speaker 2: the classic. But you can really be creative with different 141 00:08:44,800 --> 00:08:48,720 Speaker 2: fresh fruits or jams, maybe nuts, other seasonings in there, 142 00:08:48,760 --> 00:08:52,040 Speaker 2: like vanilla or different baking spices, or maybe some kind 143 00:08:52,040 --> 00:08:53,920 Speaker 2: of like fruity snaps like a peach snops. 144 00:08:54,000 --> 00:08:54,600 Speaker 3: Yeah. 145 00:08:54,720 --> 00:08:57,040 Speaker 2: You often see some citrus flavoring like a zest or 146 00:08:57,080 --> 00:09:02,400 Speaker 2: orange juice in there. Specifically or the Russiashana holiday, some 147 00:09:02,400 --> 00:09:07,560 Speaker 2: traditional foods include apples or honey or dates with the 148 00:09:07,640 --> 00:09:11,280 Speaker 2: idea of wishing for a sweet New Year. Yeah, so 149 00:09:11,360 --> 00:09:15,800 Speaker 2: you might find cogels incorporating ingredients like those and yes, 150 00:09:16,360 --> 00:09:20,520 Speaker 2: sweet coggles are usually still a side dish. If you've 151 00:09:20,520 --> 00:09:23,320 Speaker 2: ever had like a sweet potato casserole, you understand how 152 00:09:23,360 --> 00:09:25,200 Speaker 2: a sweet dish can be a side during a meal. 153 00:09:26,400 --> 00:09:28,120 Speaker 2: You could make a cogle with sweet potatoes if you 154 00:09:28,160 --> 00:09:33,160 Speaker 2: wanted to. That said, people do have opinions, like opinions 155 00:09:33,600 --> 00:09:39,920 Speaker 2: or perhaps preferences about sweet cogels and especially raisins being involved. 156 00:09:42,160 --> 00:09:45,840 Speaker 2: To be honest, I don't understand why raisins are so divisive. 157 00:09:46,040 --> 00:09:46,679 Speaker 2: I don't get it. 158 00:09:47,040 --> 00:09:48,480 Speaker 3: I don't know. I don't know what. 159 00:09:48,440 --> 00:09:54,240 Speaker 1: Raisins did to you inkogle specifically or in general. 160 00:09:56,160 --> 00:09:58,760 Speaker 2: I mean, I get that we've all had the experience 161 00:09:58,880 --> 00:10:00,199 Speaker 2: of like we thought it was going to be a 162 00:10:00,240 --> 00:10:02,760 Speaker 2: chocolate chip cookie and it was a raisin cookie and 163 00:10:02,800 --> 00:10:06,640 Speaker 2: it was unexpected, and that that that was unpleasant. 164 00:10:07,160 --> 00:10:10,040 Speaker 3: But but why, but why why the raisin hate. 165 00:10:12,840 --> 00:10:16,400 Speaker 1: Maybe people feel their trust was betrayed in that that 166 00:10:16,480 --> 00:10:20,600 Speaker 1: moment and they've never never recovered. I don't mind raisin. 167 00:10:20,760 --> 00:10:22,120 Speaker 3: Yeah, I like a. 168 00:10:22,160 --> 00:10:26,839 Speaker 2: Raisin good oatmeal good in an oatmeal cookie anyway. 169 00:10:27,240 --> 00:10:29,480 Speaker 3: Yeah, I can hear somebody typing right now. 170 00:10:31,720 --> 00:10:34,080 Speaker 1: Yeah, we eagerly await your message. 171 00:10:35,000 --> 00:10:40,360 Speaker 2: Absolutely, Yes, in any case, a cogel. Okay, So in 172 00:10:40,440 --> 00:10:42,920 Speaker 2: any case, you're you're you're usually looking at a dish 173 00:10:42,960 --> 00:10:45,480 Speaker 2: that bakes up kind of solid and can be cut 174 00:10:45,520 --> 00:10:49,160 Speaker 2: into wedges or bars. I have seen recipes for noodle 175 00:10:49,200 --> 00:10:53,800 Speaker 2: cogels that are like looser and and saucy or or fluffier. 176 00:10:54,440 --> 00:10:57,560 Speaker 2: It depends on your preferences. You know, a google will 177 00:10:57,600 --> 00:11:01,800 Speaker 2: often have a crispy or crunchy element on top, and 178 00:11:01,840 --> 00:11:04,440 Speaker 2: that could just be letting the top get real nice 179 00:11:04,440 --> 00:11:07,079 Speaker 2: and brown and kind of crisp in the oven, or 180 00:11:07,679 --> 00:11:09,800 Speaker 2: or maybe you add something like a sprinkle of corn 181 00:11:09,840 --> 00:11:13,000 Speaker 2: flakes or frosted flakes or sliced almonds on top. 182 00:11:17,559 --> 00:11:20,200 Speaker 1: Wow, what about the nutrition? 183 00:11:21,040 --> 00:11:22,200 Speaker 3: Oh, that really depends. 184 00:11:22,320 --> 00:11:23,320 Speaker 1: That depends. 185 00:11:24,320 --> 00:11:27,000 Speaker 3: They can be pretty heavy, but hey, treats are nice. 186 00:11:29,160 --> 00:11:33,280 Speaker 1: Treats are nice. We have a kind of number for. 187 00:11:33,320 --> 00:11:35,600 Speaker 2: You, sort of a little bit so okay, So this 188 00:11:35,640 --> 00:11:39,120 Speaker 2: is a dish that's usually made at home. There's not 189 00:11:39,280 --> 00:11:42,679 Speaker 2: a whole lot of like global production of cogel numbers 190 00:11:42,720 --> 00:11:48,040 Speaker 2: out there, but the one that I came across is 191 00:11:48,120 --> 00:11:53,000 Speaker 2: the fact that this one variety called Jerusalem cogel frequently 192 00:11:53,120 --> 00:11:56,120 Speaker 2: ranks in the top ten of taste Atlas Dot COM's 193 00:11:56,120 --> 00:11:57,560 Speaker 2: worst rated dishes in the world. 194 00:12:01,040 --> 00:12:03,480 Speaker 1: People people have strong opinions about this one. 195 00:12:05,080 --> 00:12:07,520 Speaker 3: So this is this is a. 196 00:12:07,520 --> 00:12:11,520 Speaker 2: Sweet and spicy type that's made with like thin egg noodles, 197 00:12:11,960 --> 00:12:16,080 Speaker 2: caramelized sugar, and often like a lot of black pepper, 198 00:12:16,880 --> 00:12:20,320 Speaker 2: and it's cooked usually in like a tall round pan 199 00:12:20,960 --> 00:12:23,880 Speaker 2: until it's crisp on the outside and like dense and 200 00:12:23,960 --> 00:12:29,200 Speaker 2: chewy on the inside. It's as I have not had it, 201 00:12:29,240 --> 00:12:31,920 Speaker 2: so I don't have a personal opinion about it. But 202 00:12:32,200 --> 00:12:36,040 Speaker 2: as of September eighteenth, eighteenth of this year, twenty twenty five, 203 00:12:36,400 --> 00:12:41,960 Speaker 2: it is number eleven on Taste Alice's worst rated foods list. 204 00:12:45,320 --> 00:12:47,840 Speaker 1: Oh mine, Now, I'm really curious about what else is 205 00:12:47,840 --> 00:12:49,320 Speaker 1: on there. I'm gonna have to check that out. 206 00:12:49,559 --> 00:12:50,800 Speaker 2: A lot, a lot of it is the kind of 207 00:12:50,800 --> 00:12:55,640 Speaker 2: things that inspire strong opinions, like you know, like fermented 208 00:12:55,720 --> 00:12:57,320 Speaker 2: shark and stuff like that. 209 00:12:57,600 --> 00:13:07,120 Speaker 1: But you know, well, okay, uh oh, there is a 210 00:13:07,240 --> 00:13:10,240 Speaker 1: very complicated history behind this one. 211 00:13:10,280 --> 00:13:12,760 Speaker 2: I have to say, oh yeah, tangled up like noodles 212 00:13:12,760 --> 00:13:15,400 Speaker 2: and a coogle. And we are going to get into 213 00:13:15,440 --> 00:13:17,000 Speaker 2: that history as soon as we get back from a 214 00:13:17,080 --> 00:13:19,320 Speaker 2: quick break forward from our sponsors. 215 00:13:28,480 --> 00:13:29,000 Speaker 1: And we're back. 216 00:13:29,040 --> 00:13:30,360 Speaker 3: Thank you sponsors, Yes, thank you. 217 00:13:32,080 --> 00:13:38,200 Speaker 1: Okay, So Google has undergone a significant evolution over the years. 218 00:13:39,480 --> 00:13:42,680 Speaker 1: Clearly we have all of these branches. Some of the 219 00:13:42,760 --> 00:13:46,599 Speaker 1: earliest recipes for what researchers believe to be the ancestors 220 00:13:46,640 --> 00:13:51,320 Speaker 1: of Google are almost similar to a fruitcake, a very 221 00:13:51,400 --> 00:13:56,920 Speaker 1: kind of dense pudding type thing. Yeah, we'll get more 222 00:13:56,960 --> 00:14:00,360 Speaker 1: into that. Early Googles were cooked in a round ceramic 223 00:14:00,400 --> 00:14:03,320 Speaker 1: pot called a kogol top in German. 224 00:14:04,920 --> 00:14:10,600 Speaker 2: Also, yeah, yeah, the word kogel in German refers to 225 00:14:11,160 --> 00:14:13,400 Speaker 2: just just like like something round, like a sphere. 226 00:14:13,679 --> 00:14:19,200 Speaker 1: Yeah, yes, and there is Again, if we had our 227 00:14:19,200 --> 00:14:23,240 Speaker 1: etymology show, we could be having a whole different conversation 228 00:14:23,440 --> 00:14:24,000 Speaker 1: right now. 229 00:14:24,200 --> 00:14:25,080 Speaker 3: Oh absolutely. 230 00:14:25,840 --> 00:14:28,320 Speaker 2: I didn't realize that there's a fountain type called a 231 00:14:28,520 --> 00:14:31,760 Speaker 2: kogel because it's like a round ball kind of kind 232 00:14:31,800 --> 00:14:36,080 Speaker 2: of concept. But anyway, right sure other imaginary podcast. 233 00:14:37,560 --> 00:14:40,480 Speaker 1: Yes, in a different timeline, you and I are doing that. 234 00:14:41,560 --> 00:14:46,200 Speaker 1: In the Encyclopedia of Jewish Food by gil Marks, Mark's 235 00:14:46,240 --> 00:14:49,480 Speaker 1: claims that the history of kogle started when dumplings arrived 236 00:14:49,480 --> 00:14:53,160 Speaker 1: from Asia to medieval Germany around the twelfth century. In 237 00:14:53,200 --> 00:14:56,120 Speaker 1: the beginning, these flower based dumplings were pretty bland. They 238 00:14:56,160 --> 00:14:59,920 Speaker 1: didn't have any filling or anything in them. Meanwhile, North 239 00:15:00,040 --> 00:15:03,520 Speaker 1: African stews were spreading through Europe and being adapted as 240 00:15:03,560 --> 00:15:08,240 Speaker 1: they did so for a taste and accessible ingredients. In Germany, 241 00:15:08,320 --> 00:15:11,680 Speaker 1: this culminated in a slow braised meat stew thing with 242 00:15:11,800 --> 00:15:15,000 Speaker 1: dumplings added in that from what I understand, resulted, it 243 00:15:15,040 --> 00:15:18,440 Speaker 1: resulted in a sort of putting like consistency. And this 244 00:15:18,600 --> 00:15:20,840 Speaker 1: is the UK definition of putting, to be clear, not 245 00:15:20,920 --> 00:15:23,880 Speaker 1: the US suite gift. 246 00:15:24,080 --> 00:15:24,280 Speaker 3: Yeah. 247 00:15:24,320 --> 00:15:30,200 Speaker 1: Yeah. However, somewhere along the line, people started sticking the 248 00:15:30,280 --> 00:15:34,400 Speaker 1: dumplings into kogle tov, which yes for essentially these round 249 00:15:34,440 --> 00:15:39,320 Speaker 1: earthenware pots. They placed those pots in the stew for steaming, 250 00:15:40,040 --> 00:15:43,080 Speaker 1: and this was an especially useful cooking method before people 251 00:15:43,080 --> 00:15:48,360 Speaker 1: had ovens, and it likely helped prevent burning. I also 252 00:15:48,440 --> 00:15:50,600 Speaker 1: read it might have helped with the consistency of the dough, 253 00:15:50,680 --> 00:15:54,280 Speaker 1: but in some places I I wasn't sure if I 254 00:15:54,360 --> 00:15:58,080 Speaker 1: was understanding it with my modern mind, but yes, it 255 00:15:58,160 --> 00:16:02,680 Speaker 1: helped it like not burn, which was a problem that 256 00:16:02,720 --> 00:16:05,560 Speaker 1: they were having before because you have to cook it 257 00:16:05,640 --> 00:16:09,760 Speaker 1: for a long time. Over time, other ingredients like onions 258 00:16:09,800 --> 00:16:13,160 Speaker 1: were added into the mix and on special occasions, more 259 00:16:13,200 --> 00:16:17,480 Speaker 1: expensive ingredients might be added, like dried fruits. The shape 260 00:16:17,480 --> 00:16:22,640 Speaker 1: of the pots evolved over the years too. They got wider, 261 00:16:22,720 --> 00:16:26,960 Speaker 1: and I think they got some notches in them. According 262 00:16:27,000 --> 00:16:30,040 Speaker 1: to some sources, Jewish people traveling from Italy and France 263 00:16:30,080 --> 00:16:33,400 Speaker 1: to Eastern Europe in the fifteen hundreds brought noodles and 264 00:16:33,560 --> 00:16:39,200 Speaker 1: innovated noodle cuogle. However, some sources point to noodles introduced 265 00:16:39,240 --> 00:16:43,040 Speaker 1: by Russians hundreds of years later as the official beginning 266 00:16:43,080 --> 00:16:47,080 Speaker 1: of noodle koogle. Others argue that noodles were likely introduced 267 00:16:47,120 --> 00:16:50,600 Speaker 1: in Eastern and Central Europe in distinct, separate events, so 268 00:16:50,680 --> 00:16:56,320 Speaker 1: as possible that there's truth to both of these. Some 269 00:16:56,480 --> 00:16:59,280 Speaker 1: regions of Eastern Europe also enjoyed rice coogls during the 270 00:16:59,320 --> 00:17:04,520 Speaker 1: sixteen hundreds. In the mid nineteenth century, Jewish people in 271 00:17:04,560 --> 00:17:07,800 Speaker 1: Central and Eastern Europe started really incorporating the fairly cheap 272 00:17:07,880 --> 00:17:12,199 Speaker 1: and filling potato into their diets and their recipes. The 273 00:17:12,200 --> 00:17:16,720 Speaker 1: recipes at the time required relatively few ingredients grated potatoes 274 00:17:16,720 --> 00:17:22,119 Speaker 1: and onions, eggs, schmaltz, simple seasonings, but this coogle was 275 00:17:22,240 --> 00:17:25,840 Speaker 1: still it was a relatively heavy dish, so some people 276 00:17:25,920 --> 00:17:29,040 Speaker 1: started mixing in flour and yeast, and this resulted in 277 00:17:29,080 --> 00:17:32,920 Speaker 1: a mix between coogle and bread and was called potato neck. 278 00:17:33,880 --> 00:17:35,960 Speaker 1: A lot of different versions of coogle sprung up around 279 00:17:36,000 --> 00:17:40,000 Speaker 1: this time, including some with meat. It was honestly a lot. 280 00:17:40,440 --> 00:17:45,280 Speaker 1: A lot of versions really started springing up. We're speaking 281 00:17:45,320 --> 00:17:50,480 Speaker 1: of the availability of inexpensive beet sugar in Eastern Europe 282 00:17:50,600 --> 00:17:54,520 Speaker 1: led to a lot of sweet versions emerging. These often 283 00:17:54,520 --> 00:18:00,280 Speaker 1: were spiced with cinnamon, nutmeg, and maybe berries or raisins. Oh. 284 00:18:00,880 --> 00:18:06,680 Speaker 1: Some people remained very firmly in the savory camp, some 285 00:18:06,880 --> 00:18:11,840 Speaker 1: pivoted to sweet, and some combined sweet and savory into 286 00:18:11,960 --> 00:18:13,080 Speaker 1: one coogle. 287 00:18:13,600 --> 00:18:18,200 Speaker 2: Yeah, I've seen the argument that traditions around sweet versus 288 00:18:18,200 --> 00:18:22,800 Speaker 2: savory coogels fall along the same geographic lines as sweetened 289 00:18:22,960 --> 00:18:27,000 Speaker 2: versus peppery gafilter fish. See Your Gafilterfish episode for more 290 00:18:27,040 --> 00:18:32,399 Speaker 2: on that. But briefly, like like populations from further east 291 00:18:32,520 --> 00:18:38,280 Speaker 2: Eastern Europe preferred savory recipes, and peoples from further west 292 00:18:38,800 --> 00:18:44,239 Speaker 2: incorporated more sugar, based originally on like Polish involvement in 293 00:18:44,280 --> 00:18:47,199 Speaker 2: sugar beet refining in the early eighteen hundreds. 294 00:18:47,320 --> 00:18:53,080 Speaker 1: So yes, the earliest known written English language recipe for 295 00:18:53,119 --> 00:18:57,080 Speaker 1: Coogle didn't appear until eighteen forty six. The ingredients which 296 00:18:57,119 --> 00:19:02,600 Speaker 1: were beef, suet, flour, eggs, breadcrumbs, sugar and spices. And 297 00:19:02,680 --> 00:19:06,080 Speaker 1: the recipe also called for this cooking method that we 298 00:19:06,160 --> 00:19:09,639 Speaker 1: mentioned earlier of putting the dumplings in a container in 299 00:19:09,680 --> 00:19:12,280 Speaker 1: a pot of stew. And of note, a lot of 300 00:19:12,280 --> 00:19:16,439 Speaker 1: these early recipes were called puddings. And again, if we 301 00:19:16,440 --> 00:19:20,359 Speaker 1: were an etymology episode, there's a whole thing behind why 302 00:19:20,440 --> 00:19:23,000 Speaker 1: but yeah, yeah, that causes some confusion. 303 00:19:23,240 --> 00:19:25,359 Speaker 2: Yeah, but right, I mean in the same way that right, 304 00:19:25,440 --> 00:19:28,080 Speaker 2: like a rice pudding or I mean you could easily 305 00:19:28,160 --> 00:19:32,920 Speaker 2: call any of these dishes a pudding in the UK 306 00:19:33,080 --> 00:19:34,280 Speaker 2: kind of definition of pudding. 307 00:19:34,480 --> 00:19:37,200 Speaker 3: Yep mm hm yes. 308 00:19:38,440 --> 00:19:41,000 Speaker 1: Towards the end of the nineteenth century, a wave of 309 00:19:41,040 --> 00:19:43,879 Speaker 1: two million plus es Central and Eastern European Jewish folks 310 00:19:43,920 --> 00:19:47,600 Speaker 1: immigrated to the United States and brought Google with them. 311 00:19:47,840 --> 00:19:51,320 Speaker 1: Early Jewish American cookbooks included recipes for coogle, though again 312 00:19:51,359 --> 00:19:54,880 Speaker 1: they were often called pudding. There were some changes too, 313 00:19:55,080 --> 00:19:59,240 Speaker 1: as people adapted to what was available. For instance, meat 314 00:19:59,440 --> 00:20:01,760 Speaker 1: was cheaper in the United States and it was in 315 00:20:01,920 --> 00:20:04,440 Speaker 1: Eastern Europe at the time, so more meat went into 316 00:20:04,480 --> 00:20:07,840 Speaker 1: a lot of Coogle recipes. At the same time, new 317 00:20:07,880 --> 00:20:11,359 Speaker 1: technologies and availability of items like pre made egg noodles 318 00:20:11,560 --> 00:20:14,040 Speaker 1: changed the process of making coogle for some Some were 319 00:20:14,119 --> 00:20:16,800 Speaker 1: very like sticking with the tradition. I'm not doing that, 320 00:20:16,880 --> 00:20:18,800 Speaker 1: but yeah, yeah, for some people. 321 00:20:19,600 --> 00:20:21,760 Speaker 2: Cream cheese as we know it was coming up in 322 00:20:21,800 --> 00:20:24,520 Speaker 2: the US around that time, like the late eighteen to 323 00:20:24,560 --> 00:20:28,000 Speaker 2: early nineteen hundreds, with Kraft pushing recipes for things like 324 00:20:28,080 --> 00:20:31,920 Speaker 2: casseroles that incorporated cream cheese. Through certainly the first few 325 00:20:31,920 --> 00:20:33,280 Speaker 2: decades of the nineteen hundreds. 326 00:20:35,160 --> 00:20:38,400 Speaker 1: After World War Two, many in the American Jewish population 327 00:20:38,520 --> 00:20:41,360 Speaker 1: wanted to reconnect with their roots after decades of attempting 328 00:20:41,359 --> 00:20:44,479 Speaker 1: to assimilate in the United States. This meant that koogle 329 00:20:44,520 --> 00:20:47,280 Speaker 1: had a resurgence, and a lot of foods from that 330 00:20:47,320 --> 00:20:51,320 Speaker 1: period ended up in some of the recipes, including Maraschino 331 00:20:51,400 --> 00:20:56,480 Speaker 1: cherries and canned fruits. Cornflake crumbs entered the mix. More 332 00:20:56,520 --> 00:20:59,720 Speaker 1: people had access to ovens, and casserole dishes became more 333 00:20:59,760 --> 00:21:03,479 Speaker 1: than for cook and Google Google recipes from the sixties 334 00:21:03,560 --> 00:21:07,359 Speaker 1: and seventies showcase how the Jewish American idea of coogle evolved. 335 00:21:07,960 --> 00:21:09,760 Speaker 1: And just to say this is outside the scope of 336 00:21:09,760 --> 00:21:11,800 Speaker 1: this podcast, but a lot of people have written about 337 00:21:13,000 --> 00:21:17,440 Speaker 1: this and kind of the the bigger history and impact 338 00:21:17,520 --> 00:21:21,520 Speaker 1: of what it says about Jewish populations, not just in 339 00:21:21,560 --> 00:21:24,720 Speaker 1: the United States but elsewhere, of what akugle looks like. 340 00:21:24,880 --> 00:21:31,639 Speaker 1: Absolutely oh, which speaking have In more recent times, there 341 00:21:31,640 --> 00:21:35,840 Speaker 1: has been a spate of healthy coogles with ingredients like 342 00:21:35,920 --> 00:21:40,920 Speaker 1: kale and quinoa in the United States. As you can imagine, 343 00:21:41,240 --> 00:21:45,840 Speaker 1: much debate has been sparked by that. But yes, something 344 00:21:45,840 --> 00:21:46,440 Speaker 1: I ran into. 345 00:21:46,840 --> 00:21:50,880 Speaker 2: Yeah, yeah, I mean, you know, like it's I feel 346 00:21:50,920 --> 00:21:52,439 Speaker 2: like it's the kind of thing where a lot of 347 00:21:52,440 --> 00:21:55,240 Speaker 2: people have a very specific idea of what they want 348 00:21:55,240 --> 00:21:57,359 Speaker 2: a coogle to be based on what they grew up with. 349 00:21:57,480 --> 00:21:59,960 Speaker 3: It's that sort of dish the. 350 00:22:00,119 --> 00:22:03,159 Speaker 2: Same time, right, like, if you want to do something different, 351 00:22:03,240 --> 00:22:07,679 Speaker 2: there's nothing saying that you can't. If you want to 352 00:22:07,720 --> 00:22:11,119 Speaker 2: make something healthier or less. 353 00:22:10,880 --> 00:22:12,159 Speaker 1: Healthy, or. 354 00:22:13,640 --> 00:22:16,119 Speaker 2: However you like, you should do it. I think you 355 00:22:16,119 --> 00:22:19,239 Speaker 2: should do it. I don't know, you Annie, you ran 356 00:22:19,280 --> 00:22:22,040 Speaker 2: into this problem at Thanksgiving and Christmas. You've talked about 357 00:22:22,119 --> 00:22:25,359 Speaker 2: how like you're the cook and people expect certain dishes 358 00:22:25,400 --> 00:22:28,240 Speaker 2: to be on the table, prepared certain ways and are 359 00:22:28,280 --> 00:22:30,399 Speaker 2: like resistant to change. 360 00:22:31,440 --> 00:22:34,959 Speaker 1: Oh yes, And the fun part is none of them agree. 361 00:22:36,680 --> 00:22:40,720 Speaker 1: So you want me to do potatoes three different ways? No, 362 00:22:41,040 --> 00:22:44,640 Speaker 1: I won't be doing that, but yeah, I did enjoy 363 00:22:44,680 --> 00:22:48,280 Speaker 1: that with this research, is that people were they had 364 00:22:48,359 --> 00:22:54,080 Speaker 1: such strong and pretty widely ranging opinions, but they were 365 00:22:54,119 --> 00:22:56,080 Speaker 1: also I have to say a lot of the stuff 366 00:22:56,119 --> 00:22:59,199 Speaker 1: I read was kind of like, that's not for me, 367 00:22:59,320 --> 00:23:04,359 Speaker 1: but you do. Okay, I won't tell you. That's not 368 00:23:04,400 --> 00:23:07,520 Speaker 1: a Google, but that's not that's not my goal, that's 369 00:23:07,560 --> 00:23:13,399 Speaker 1: not live. But because it is quite a world, a 370 00:23:13,440 --> 00:23:14,680 Speaker 1: world of Google out there. 371 00:23:14,720 --> 00:23:15,040 Speaker 3: It is. 372 00:23:15,200 --> 00:23:15,439 Speaker 1: It is. 373 00:23:15,520 --> 00:23:20,400 Speaker 2: It's just it just is a word that means casserole essentially, 374 00:23:20,600 --> 00:23:23,840 Speaker 2: so you can put you can put basically anything in there. 375 00:23:25,280 --> 00:23:26,200 Speaker 3: Oh my goodness. 376 00:23:26,320 --> 00:23:29,239 Speaker 2: But if y'all have, if y'all have some of these 377 00:23:29,280 --> 00:23:33,320 Speaker 2: strong opinions, if you have recipes that have been handed down, 378 00:23:34,600 --> 00:23:37,280 Speaker 2: if you really hate raisins and you've already typed an email, 379 00:23:37,760 --> 00:23:38,280 Speaker 2: it's send. 380 00:23:40,640 --> 00:23:45,640 Speaker 1: Yes, we're ready for all. We are. But I think 381 00:23:45,680 --> 00:23:47,680 Speaker 1: that is what we have to say about Google for now. 382 00:23:47,960 --> 00:23:48,400 Speaker 3: It is. 383 00:23:49,040 --> 00:23:50,959 Speaker 2: We do already have some listener mail for you, though, 384 00:23:51,000 --> 00:23:52,360 Speaker 2: and we are going to get into that as soon 385 00:23:52,359 --> 00:23:54,040 Speaker 2: as we get back from one more quick break for 386 00:23:54,080 --> 00:23:55,240 Speaker 2: a word from our sponsors. 387 00:24:05,320 --> 00:24:08,840 Speaker 1: We're back, Thank you sponsored, Yes, thank you, and we're 388 00:24:08,840 --> 00:24:25,200 Speaker 1: back with Google. Could be anything you want. We don't know. 389 00:24:26,560 --> 00:24:29,040 Speaker 1: When you say you're bringing Google could mean a lot of. 390 00:24:31,240 --> 00:24:31,400 Speaker 3: Us. 391 00:24:32,200 --> 00:24:38,119 Speaker 1: I don't know. Oh all right, I I'm so happy 392 00:24:38,119 --> 00:24:45,720 Speaker 1: to have more SpongeBob emails. Yes, yes, yes, Okay, Kennerett, Hi, Annie, 393 00:24:45,720 --> 00:24:48,960 Speaker 1: and Lauren. Hear me out on my non food life 394 00:24:48,960 --> 00:24:52,680 Speaker 1: story on You're ostensibly a food show. Flash back to 395 00:24:52,720 --> 00:24:55,000 Speaker 1: the middle two thousands when I was in middle school. 396 00:24:55,320 --> 00:24:57,840 Speaker 1: I am young enough that SpongeBob was just a fact 397 00:24:57,920 --> 00:25:01,000 Speaker 1: of life. It got more popular among my friends when 398 00:25:01,000 --> 00:25:04,000 Speaker 1: we hit middle school, but it had been around basically 399 00:25:04,080 --> 00:25:06,679 Speaker 1: since we had been watching TV other than Sesame Street. 400 00:25:07,440 --> 00:25:11,480 Speaker 1: Everybody had to take Introduction to World Language in sixth grade, 401 00:25:11,880 --> 00:25:16,000 Speaker 1: which was four weeks each of Spanish and French. One day, 402 00:25:16,160 --> 00:25:19,040 Speaker 1: my French teacher was sick, so the substitute put on 403 00:25:19,160 --> 00:25:23,080 Speaker 1: a French dubbed SpongeBob. When I say that the French 404 00:25:23,160 --> 00:25:26,040 Speaker 1: voice of SpongeBob is wrong, I want you to remember 405 00:25:26,080 --> 00:25:29,760 Speaker 1: how annoying his usual high pitched giggling was to literally 406 00:25:29,880 --> 00:25:33,480 Speaker 1: everyone's parents. And then realized that his French voice actor 407 00:25:33,520 --> 00:25:37,040 Speaker 1: did not do any of that. He just speaks in 408 00:25:37,080 --> 00:25:40,280 Speaker 1: the normal voice of an adult man, and coming out 409 00:25:40,280 --> 00:25:43,320 Speaker 1: of a squeaky fake sponge, it sounds like a French 410 00:25:43,359 --> 00:25:49,360 Speaker 1: horn with the cold. Needless to say, we were scandalized. 411 00:25:50,160 --> 00:25:54,320 Speaker 1: The next year, I signed up for Spanish, primarily to 412 00:25:54,359 --> 00:26:02,320 Speaker 1: avoid any chance of encountering Bob the sponge again. Fast 413 00:26:02,320 --> 00:26:04,879 Speaker 1: forward a decade and change and a Spanish minor and 414 00:26:04,920 --> 00:26:08,280 Speaker 1: I interviewed for a job that required my foreign language skills. 415 00:26:08,600 --> 00:26:11,639 Speaker 1: When asked why I chose to study Spanish, I was truthful, 416 00:26:12,280 --> 00:26:18,280 Speaker 1: Bob l'punge and Francis is horri blo hory blake. That 417 00:26:18,400 --> 00:26:21,000 Speaker 1: and my ability to tell a joke about octopuses in 418 00:26:21,040 --> 00:26:27,399 Speaker 1: Spanish got me a job. That's fantastic, wonder us. 419 00:26:27,480 --> 00:26:28,120 Speaker 3: Yeah. 420 00:26:28,280 --> 00:26:32,440 Speaker 1: Yeah, Also, that was tricky to read French and Spanish 421 00:26:32,440 --> 00:26:35,159 Speaker 1: on the same sentence, so I'm sorry I butchered it 422 00:26:35,200 --> 00:26:39,360 Speaker 1: a little bit, But that's pretty Yeah. I've heard the 423 00:26:39,400 --> 00:26:45,600 Speaker 1: French SpongeBob, the French one and the German one. They 424 00:26:45,640 --> 00:26:46,320 Speaker 1: stayed with me. 425 00:26:46,560 --> 00:26:49,480 Speaker 2: Yeah, stuck out okay for German for the same reason 426 00:26:49,480 --> 00:26:53,840 Speaker 2: as the French or similar Yeah, Yeah, it's just like 427 00:26:53,880 --> 00:26:58,639 Speaker 2: an adult dude voice. And okay, interesting and pretty flat 428 00:26:58,680 --> 00:27:01,040 Speaker 2: and pretty intense. Of my memory serves me correct. 429 00:27:01,080 --> 00:27:03,440 Speaker 3: I mean, everything sounds a little intense in German, but. 430 00:27:04,920 --> 00:27:10,600 Speaker 1: That is true, that is true. But I love that 431 00:27:10,680 --> 00:27:19,040 Speaker 1: this influenced the course of your life. 432 00:27:17,359 --> 00:27:20,280 Speaker 3: Or like, certainly not French, never again French. 433 00:27:20,920 --> 00:27:25,359 Speaker 1: You said, No, sir, will I ever counter this French 434 00:27:25,400 --> 00:27:30,520 Speaker 1: sponge bob again? No, I will not put myself in 435 00:27:30,600 --> 00:27:40,960 Speaker 1: that position. Yeah, legit, Hey, hey, I understand it was unsettling. 436 00:27:41,040 --> 00:27:45,080 Speaker 2: I remember, I still haven't. I still haven't checked out 437 00:27:45,200 --> 00:27:50,040 Speaker 2: foreign language or other language spongebobs. I'll have to have 438 00:27:50,080 --> 00:27:56,719 Speaker 2: to look into it. Oh, Melissa wrote, I just finished 439 00:27:56,720 --> 00:27:59,000 Speaker 2: the most recent episode while putting a baby to sleep, 440 00:27:59,280 --> 00:28:02,720 Speaker 2: and as always happens when someone mentions the Spanish Inquisition, 441 00:28:03,119 --> 00:28:06,200 Speaker 2: I got the following song in my head and links 442 00:28:06,280 --> 00:28:09,600 Speaker 2: to the mel Brooks Spanish Inquisition song from History of 443 00:28:09,600 --> 00:28:14,000 Speaker 2: the World Part one. It is bizarre, dark, joyful, and 444 00:28:14,119 --> 00:28:16,320 Speaker 2: just so mel Brooks. I share it whenever I can. 445 00:28:16,760 --> 00:28:18,920 Speaker 2: He said in interviews that he believes the best way 446 00:28:18,960 --> 00:28:22,479 Speaker 2: to fight fascists, etc. Is with humor, and certainly it 447 00:28:22,520 --> 00:28:25,920 Speaker 2: brings some screwball delight to me when things outside are scary. 448 00:28:26,520 --> 00:28:28,080 Speaker 2: I hope it can do the same for both of you. 449 00:28:29,400 --> 00:28:33,960 Speaker 2: On a lighter note, I've only ever seen one SpongeBob episode, 450 00:28:34,080 --> 00:28:37,760 Speaker 2: however it's remained notorious in my family as my cousin's 451 00:28:37,840 --> 00:28:41,959 Speaker 2: second word, though it was more of a Bungebob. Someone 452 00:28:42,000 --> 00:28:44,800 Speaker 2: got him a SpongeBob stuffed animal that was bigger than 453 00:28:44,880 --> 00:28:48,560 Speaker 2: him that Christmas, and the poor thing was terrified. He's 454 00:28:48,680 --> 00:28:52,040 Speaker 2: twenty now, with a girlfriend and adult life, but I 455 00:28:52,080 --> 00:28:54,960 Speaker 2: still most associate him with a toddler running away from 456 00:28:54,960 --> 00:28:56,880 Speaker 2: a two large SpongeBob. 457 00:29:00,040 --> 00:29:01,400 Speaker 1: Memories we can't escape. 458 00:29:03,000 --> 00:29:05,320 Speaker 2: Sorry, kid, you're always going to be totaler running away 459 00:29:05,320 --> 00:29:06,440 Speaker 2: from too large SpongeBob. 460 00:29:06,480 --> 00:29:14,040 Speaker 1: To me, that's just I love this because his second 461 00:29:14,120 --> 00:29:20,720 Speaker 1: word was bunebob bob. Yeah, and then Bungebob terrified him, 462 00:29:21,120 --> 00:29:27,400 Speaker 1: betrayed him. Yeah. In a way. It's tough tough times, 463 00:29:27,520 --> 00:29:28,800 Speaker 1: it is. It is. 464 00:29:29,280 --> 00:29:32,000 Speaker 2: I mean, there's as young and like, that's a really 465 00:29:32,120 --> 00:29:35,920 Speaker 2: prime age to be weirdly terrified of just something of 466 00:29:36,000 --> 00:29:39,160 Speaker 2: just to for some reason, your toddler mind goes like, 467 00:29:39,240 --> 00:29:42,760 Speaker 2: oh no, not that, definitely not that. 468 00:29:45,360 --> 00:29:47,840 Speaker 1: Yeah, And I can see the size. I remember once 469 00:29:47,960 --> 00:29:50,720 Speaker 1: when I was young, my older cousin who was like 470 00:29:50,800 --> 00:29:53,520 Speaker 1: six foot four, I don't know he was tall. I 471 00:29:53,600 --> 00:29:55,320 Speaker 1: just cried when I saw him because he was so tall. 472 00:29:57,160 --> 00:29:59,760 Speaker 1: He hadn't done anything to me. Sure, I can see 473 00:30:00,320 --> 00:30:04,960 Speaker 1: a big SpongeBob, and SpongeBob if they don't get his 474 00:30:04,960 --> 00:30:08,280 Speaker 1: his besage correct, it can be unsettling. 475 00:30:08,400 --> 00:30:10,960 Speaker 2: I mean, the art of SpongeBob is a little bit 476 00:30:11,080 --> 00:30:15,320 Speaker 2: purposefully unsettling, like all around. That's kind of part of 477 00:30:15,360 --> 00:30:18,440 Speaker 2: the shtick of the show, you know, So yeah, so 478 00:30:18,520 --> 00:30:25,480 Speaker 2: I can yeah, sure, absolutely, and and yes and mel 479 00:30:25,560 --> 00:30:28,760 Speaker 2: Brooks and yes the Spanish inquisition song. 480 00:30:30,400 --> 00:30:32,680 Speaker 3: All around, all around lovely. 481 00:30:33,200 --> 00:30:35,920 Speaker 1: I forgot about it until you sent it, so I 482 00:30:35,960 --> 00:30:38,440 Speaker 1: appreciate that. Like when when you did, I was like, 483 00:30:38,480 --> 00:30:42,560 Speaker 1: oh yeah, I remember that. Yeah, And that was a 484 00:30:42,600 --> 00:30:48,080 Speaker 1: fun excuse to rewatch the clip. Thank you thanks to 485 00:30:48,200 --> 00:30:50,240 Speaker 1: both of these listeners writing in. If you would like 486 00:30:50,240 --> 00:30:52,280 Speaker 1: to write to as, you can or email as Hello 487 00:30:52,320 --> 00:30:53,440 Speaker 1: at saberpod dot com. 488 00:30:53,440 --> 00:30:54,800 Speaker 3: We are also on social media. 489 00:30:54,880 --> 00:30:58,560 Speaker 2: You can find us on Instagram and blue Sky at 490 00:30:58,680 --> 00:31:00,640 Speaker 2: saber pod and we do hope to hear from you. 491 00:31:01,120 --> 00:31:03,160 Speaker 2: Savor is a production of iHeartRadio for. 492 00:31:03,280 --> 00:31:04,600 Speaker 3: More podcasts from iHeartRadio. 493 00:31:04,720 --> 00:31:07,959 Speaker 2: You can visit the iHeartRadio app, Apple Podcasts, or wherever 494 00:31:08,000 --> 00:31:10,520 Speaker 2: you listen to your favorite shows. Thanks as always to 495 00:31:10,560 --> 00:31:13,000 Speaker 2: our super producers Dylan Fagan and Andrew Howard. 496 00:31:13,280 --> 00:31:13,840 Speaker 3: Thanks to you for 497 00:31:13,880 --> 00:31:15,840 Speaker 2: Listening, and we hope that lots more good things are 498 00:31:15,840 --> 00:31:24,320 Speaker 2: coming your way.