1 00:00:08,360 --> 00:00:10,480 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,560 --> 00:00:12,720 Speaker 1: I'm Annie Reese and I'm Lauren voc Obama, and today 3 00:00:12,760 --> 00:00:17,120 Speaker 1: we have an episode for you about mozzarella. Yes, the cheese. 4 00:00:17,680 --> 00:00:21,360 Speaker 1: We love cheese here, it's Saber, Yes, And we were 5 00:00:21,400 --> 00:00:25,840 Speaker 1: just discussing how much we in America love cheese and 6 00:00:26,520 --> 00:00:32,960 Speaker 1: particularly mozzarella. Yeah. Yeah, I don't think I realized, all right, 7 00:00:33,200 --> 00:00:35,880 Speaker 1: Maybe I just never thought about how much of an 8 00:00:36,080 --> 00:00:43,200 Speaker 1: like an American phenomenon mozzarella cheese is. Yeah. Yeah, we 9 00:00:43,200 --> 00:00:47,519 Speaker 1: we definitely love it here, and I feel like I 10 00:00:47,600 --> 00:00:51,000 Speaker 1: go through phases with it. Um, I really love it, 11 00:00:51,280 --> 00:00:53,240 Speaker 1: but it's kind of like not if I'm going to 12 00:00:53,320 --> 00:00:57,320 Speaker 1: get a cheese, it's not the cheese I'm gonna get. Um, 13 00:00:57,360 --> 00:00:59,440 Speaker 1: when I was a kid, I really love the mozzarella 14 00:00:59,520 --> 00:01:01,920 Speaker 1: string cheese, these which I know people have opinions on, 15 00:01:02,160 --> 00:01:08,559 Speaker 1: I understand. And fresh matzarella can be like divine. Oh yeah, 16 00:01:09,640 --> 00:01:13,160 Speaker 1: so lovely, so lovely. Yes, And I love a good 17 00:01:13,280 --> 00:01:17,040 Speaker 1: caprase salad. Yeah, oh my gosh. I actually after we 18 00:01:17,080 --> 00:01:18,960 Speaker 1: did this, I did the research for this, I got 19 00:01:19,000 --> 00:01:20,560 Speaker 1: the stuff to make one, and it's like not the 20 00:01:20,600 --> 00:01:22,040 Speaker 1: time to make one at all. But I'm going to 21 00:01:22,120 --> 00:01:25,959 Speaker 1: have one. Um, oh no, that's that's why this was. 22 00:01:26,240 --> 00:01:28,040 Speaker 1: I mean, I don't know, like, yeah, this was a 23 00:01:28,120 --> 00:01:30,920 Speaker 1: very serious craving episode. I was like, oh no. The 24 00:01:30,959 --> 00:01:32,560 Speaker 1: more I started thinking about it, the more I was 25 00:01:32,640 --> 00:01:37,880 Speaker 1: just like, I absolutely need a capraise and a pizza. Yes, yes, 26 00:01:38,480 --> 00:01:42,120 Speaker 1: because as I said yes in the pizza episode, Margharita 27 00:01:42,120 --> 00:01:45,080 Speaker 1: pizza A good margharitea pizza well done, Margarita pizza is 28 00:01:45,080 --> 00:01:49,680 Speaker 1: my favorite's the best, so simple, so perfect. Yes, And 29 00:01:49,720 --> 00:01:53,920 Speaker 1: I was thinking about this too. Um, Like fried mazzarella 30 00:01:53,960 --> 00:01:56,400 Speaker 1: sticks when I was a kid, I loved those share 31 00:01:56,800 --> 00:02:00,200 Speaker 1: the best. I still love them. There are there are 32 00:02:00,200 --> 00:02:02,520 Speaker 1: a few bars around Atlanta that I mean, like, I'm 33 00:02:02,520 --> 00:02:06,440 Speaker 1: not sure if a mozzarella stick is ever like good, right, 34 00:02:07,720 --> 00:02:10,720 Speaker 1: but there's something just so like greasy and wonderful about them, 35 00:02:10,720 --> 00:02:15,040 Speaker 1: and it's just like, yes, I believe we used to 36 00:02:16,520 --> 00:02:18,320 Speaker 1: there was a bar we used to go to after 37 00:02:18,360 --> 00:02:20,919 Speaker 1: work and we would get some sometimes and it was delightful, 38 00:02:21,280 --> 00:02:29,359 Speaker 1: warm and just perfect perfect. You can see our past 39 00:02:29,440 --> 00:02:32,040 Speaker 1: cheese episodes, because yes, we do love cheese, and we 40 00:02:32,120 --> 00:02:36,079 Speaker 1: tried to do one an episode on cheese fairly regularly. 41 00:02:36,520 --> 00:02:41,760 Speaker 1: Yeah ish ish um, I every time, we every every time, 42 00:02:41,800 --> 00:02:43,919 Speaker 1: I'm like, yeah, let's do another cheese. I go through 43 00:02:43,960 --> 00:02:47,400 Speaker 1: like seven that we've already done, having forgotten that we've 44 00:02:47,400 --> 00:02:50,800 Speaker 1: already done them, and then finally hit on one, like 45 00:02:50,840 --> 00:02:52,960 Speaker 1: I didn't even check and see if we've done mozzarella 46 00:02:52,960 --> 00:02:54,880 Speaker 1: because I was so convinced to we have done mozzarella. 47 00:02:54,960 --> 00:02:59,160 Speaker 1: But here we are, so here we are, and we've 48 00:02:59,160 --> 00:03:03,160 Speaker 1: got a lot of ground of her. It's great. Yes, 49 00:03:03,240 --> 00:03:06,600 Speaker 1: And you can also see the mentioned aforementioned pizza episode 50 00:03:06,600 --> 00:03:08,400 Speaker 1: because we do talk about it a little bit there. 51 00:03:09,000 --> 00:03:15,880 Speaker 1: But I guess this brings us to our question mozzarella. 52 00:03:16,600 --> 00:03:21,360 Speaker 1: What is it? Well, uh, Mazzarella is a type of fresh, soft, 53 00:03:21,520 --> 00:03:24,840 Speaker 1: unaged cheese that you you make by by working. It's 54 00:03:24,840 --> 00:03:27,560 Speaker 1: sort of like a dough until it's stretchy and stringy 55 00:03:27,639 --> 00:03:33,000 Speaker 1: and rich and salty. Um. And those stretchy, stringy properties 56 00:03:33,000 --> 00:03:36,160 Speaker 1: aren't so obvious when you eat it chilled and moist um, 57 00:03:36,160 --> 00:03:39,920 Speaker 1: it'll be springy but pretty tender. However, those properties really 58 00:03:40,000 --> 00:03:42,720 Speaker 1: ramp up when you heat the cheese or dry it 59 00:03:42,720 --> 00:03:46,400 Speaker 1: out a little bit. Um. It's like a It's like 60 00:03:46,480 --> 00:03:55,080 Speaker 1: if Nickelodeon made of cheese in and like the nicest 61 00:03:55,080 --> 00:04:03,160 Speaker 1: way possible. Um, I love it. It's like it's like 62 00:04:03,200 --> 00:04:09,600 Speaker 1: a cheese that really admires taffy. Mm hmm, yeah, I 63 00:04:09,640 --> 00:04:11,640 Speaker 1: can see that. I feel like I'm I feel like 64 00:04:11,640 --> 00:04:14,360 Speaker 1: I'm not making it sound nearly as delicious as it is, 65 00:04:14,400 --> 00:04:21,599 Speaker 1: which is very delicious, Yes, very delicious. Um. You can 66 00:04:21,640 --> 00:04:24,640 Speaker 1: make mazzarella from different kinds of milk, but um, but 67 00:04:24,720 --> 00:04:27,840 Speaker 1: water buffalo is the most traditional and cow is now 68 00:04:27,880 --> 00:04:33,479 Speaker 1: the most common. And okay, so, stretched fresh cheeses are 69 00:04:33,720 --> 00:04:39,320 Speaker 1: a category called an Italian pasta falada um. So let 70 00:04:39,360 --> 00:04:44,080 Speaker 1: us talk about the science of stretch. But first we 71 00:04:44,120 --> 00:04:48,039 Speaker 1: need to do another cheese. One oh one, oh yes, okay. 72 00:04:48,120 --> 00:04:52,159 Speaker 1: So to make cheese, you start write with milk um, 73 00:04:52,279 --> 00:04:56,360 Speaker 1: which is an emulsion, a stable blend of little globs 74 00:04:56,400 --> 00:05:00,839 Speaker 1: of fats and stuff spread pretty evenly throughout water and stuff. 75 00:05:01,279 --> 00:05:05,159 Speaker 1: It's stable because of these proteins in milk called caseines 76 00:05:05,360 --> 00:05:08,560 Speaker 1: that are pretty complex. They have parts that are hydrophilic 77 00:05:08,760 --> 00:05:12,679 Speaker 1: or like water, in parts that are lipophilic or like fat, 78 00:05:13,240 --> 00:05:15,560 Speaker 1: and so when presented with both water and fat, the 79 00:05:15,600 --> 00:05:19,360 Speaker 1: caseines will grab up bits of fat and cluster um 80 00:05:19,760 --> 00:05:23,120 Speaker 1: cluster into globules called my cells with the fats hoarded 81 00:05:23,200 --> 00:05:26,800 Speaker 1: up on the inside and and the water loving hydrophilic 82 00:05:27,000 --> 00:05:30,520 Speaker 1: bits on the outside. And these my cells are negatively 83 00:05:30,600 --> 00:05:33,240 Speaker 1: charged particles, which means that they repel each other. So 84 00:05:33,360 --> 00:05:36,560 Speaker 1: if you give them a neutral base of water to 85 00:05:36,640 --> 00:05:40,560 Speaker 1: float around in, they will disperse themselves evenly throughout, creating 86 00:05:40,880 --> 00:05:46,719 Speaker 1: an emulsion. Okay, So to make liquid milk into solid cheese, 87 00:05:46,960 --> 00:05:50,200 Speaker 1: you need to de emulsify it a k A. Coagulate 88 00:05:50,279 --> 00:05:53,520 Speaker 1: it by mucking around with those my cells, which you 89 00:05:53,560 --> 00:05:55,200 Speaker 1: can do in a few ways, um, but like a 90 00:05:55,279 --> 00:05:58,720 Speaker 1: really solid one um No. Pun intended is to neutralize 91 00:05:58,720 --> 00:06:01,400 Speaker 1: the my cell's charge so that they stopped repelling each other, 92 00:06:01,640 --> 00:06:05,119 Speaker 1: which you can do by adding something acidic to the mix. 93 00:06:05,760 --> 00:06:09,040 Speaker 1: Acid neutralizes them my cells and they start clumping together. 94 00:06:09,839 --> 00:06:13,360 Speaker 1: You can also add enzymes like rennett that help break 95 00:06:13,400 --> 00:06:16,279 Speaker 1: apart the casein proteins that make up the outer walls 96 00:06:16,279 --> 00:06:18,919 Speaker 1: of the my cells, which serves to uh to to 97 00:06:19,000 --> 00:06:24,000 Speaker 1: help clump the proteins and fats together. Those clumps are 98 00:06:24,040 --> 00:06:26,839 Speaker 1: your cheese cards, um. And the water and stuff that 99 00:06:26,880 --> 00:06:30,680 Speaker 1: they separate up from is the way and how you 100 00:06:30,760 --> 00:06:33,840 Speaker 1: handle the curds next or this whole time. Really, um 101 00:06:34,040 --> 00:06:36,440 Speaker 1: is going to determine what kind of cheese you wind 102 00:06:36,520 --> 00:06:39,080 Speaker 1: up with. If you add too much acid, you're going 103 00:06:39,120 --> 00:06:42,200 Speaker 1: to wind up with a crumbly cheese. UM. For for 104 00:06:42,200 --> 00:06:48,880 Speaker 1: for melty, stretchy mozzarella, you want a relatively um high 105 00:06:49,120 --> 00:06:54,400 Speaker 1: pH like like not too acidic like usually very specifically 106 00:06:54,480 --> 00:06:57,719 Speaker 1: in the load to mid fives, depending on a number 107 00:06:57,720 --> 00:07:00,520 Speaker 1: of variables that are too too many are ables to 108 00:07:00,520 --> 00:07:04,480 Speaker 1: get into here. Um. But this is like justicific enough 109 00:07:04,760 --> 00:07:09,480 Speaker 1: to dissolve some of the calcium phosphate in the caseine proteins, 110 00:07:09,680 --> 00:07:13,800 Speaker 1: which lets them hydrate more, which keeps them flexible. I'm 111 00:07:13,840 --> 00:07:17,920 Speaker 1: summarizing a great deal right now. I read. I read 112 00:07:18,000 --> 00:07:24,440 Speaker 1: so much science about mozzrela cheese. You guys, they're like 113 00:07:24,920 --> 00:07:28,000 Speaker 1: certain episodes where I think I've said this before, but 114 00:07:28,360 --> 00:07:31,240 Speaker 1: our research process can be just so different what I'm 115 00:07:31,280 --> 00:07:34,640 Speaker 1: researching versus what you're researching. And sometimes I'll just be like, oh, Laura, 116 00:07:36,320 --> 00:07:41,600 Speaker 1: oh no, Yeah, I was saying to Annie before we 117 00:07:41,640 --> 00:07:44,480 Speaker 1: started this one. I was saying, like, I like, I knew, 118 00:07:44,520 --> 00:07:47,040 Speaker 1: I know every time we do a cheese episode it's 119 00:07:47,080 --> 00:07:50,640 Speaker 1: going to be science heavy, but like I didn't realize 120 00:07:50,640 --> 00:07:54,560 Speaker 1: how science heavy like I did not realize the depths 121 00:07:54,600 --> 00:07:59,840 Speaker 1: of like thermo mechanical research that have been done into 122 00:08:00,040 --> 00:08:06,920 Speaker 1: lots a rella cheese. I maintain it's pizza based. It's 123 00:08:06,960 --> 00:08:09,400 Speaker 1: our love of pizza and stuff in cheese and every 124 00:08:09,480 --> 00:08:14,680 Speaker 1: orifice we can find pizza. No, I mean, I mean 125 00:08:14,880 --> 00:08:18,080 Speaker 1: for for serious, like it's it's between cheese sticks and 126 00:08:18,160 --> 00:08:22,000 Speaker 1: um and and pizza and all of these other products 127 00:08:22,040 --> 00:08:25,560 Speaker 1: that we make. Like yeah, it's okay. So anyway, anyway, 128 00:08:27,240 --> 00:08:29,680 Speaker 1: we've we've got some nice We've got some nice hydrated 129 00:08:29,720 --> 00:08:36,400 Speaker 1: caseine proteins is what we have, Okay, okay, And for mozzarella, 130 00:08:36,600 --> 00:08:41,880 Speaker 1: you you also want to continue mucking around with those 131 00:08:41,960 --> 00:08:45,800 Speaker 1: caseine proteins in the curd um, encouraging them to form 132 00:08:45,920 --> 00:08:51,480 Speaker 1: up into these long, flexible parallel chains. So what you 133 00:08:51,559 --> 00:08:54,960 Speaker 1: do is you heat the curd in salted water, and 134 00:08:55,080 --> 00:08:57,320 Speaker 1: every so often you take it out and you stretch 135 00:08:57,400 --> 00:09:00,520 Speaker 1: it over and over again in a single direction, which 136 00:09:00,520 --> 00:09:03,720 Speaker 1: will line up chain up and line up the protein 137 00:09:03,800 --> 00:09:09,080 Speaker 1: strands and trap fats and waters in among the strands 138 00:09:09,200 --> 00:09:12,720 Speaker 1: um and these tiny tiny thread like pockets or channels. 139 00:09:13,720 --> 00:09:16,440 Speaker 1: And this is different from the structure of something like 140 00:09:16,480 --> 00:09:18,800 Speaker 1: a like a cheddar, which is like an even web 141 00:09:18,880 --> 00:09:22,600 Speaker 1: of proteins and fats, and a lower moisture content. The 142 00:09:22,640 --> 00:09:25,160 Speaker 1: finished mazzarella will be white or maybe a little bit 143 00:09:25,240 --> 00:09:27,120 Speaker 1: yellow in color, depending on the diet of the cow 144 00:09:27,360 --> 00:09:31,720 Speaker 1: um or water buffalo in question. And yeah, stringy and 145 00:09:32,080 --> 00:09:35,200 Speaker 1: melty and stretchy and a little salty um. And it 146 00:09:35,240 --> 00:09:37,880 Speaker 1: will be packaged in water or brine to keep it 147 00:09:38,000 --> 00:09:41,520 Speaker 1: soft and moist um. And I'm sorry they keep saying 148 00:09:41,559 --> 00:09:45,760 Speaker 1: the word moist monster, but it is like a really 149 00:09:45,840 --> 00:09:48,600 Speaker 1: high moisture content. It's like it's like between forty eight 150 00:09:48,600 --> 00:09:54,280 Speaker 1: and moisture content, which is high. Um. So uh. To 151 00:09:54,360 --> 00:09:58,400 Speaker 1: make string cheese, you keep stretching the moths um and 152 00:09:58,840 --> 00:10:01,040 Speaker 1: let it dry out a little bit until it's write 153 00:10:01,240 --> 00:10:11,240 Speaker 1: like a firm fibrous stick. Firm fibrous stick. Um. And yeah, 154 00:10:11,320 --> 00:10:15,760 Speaker 1: fresh mozzarella can be served chilled room temperature and salads 155 00:10:15,840 --> 00:10:19,800 Speaker 1: or sandwiches or pastas. It can be baked into casseroles. 156 00:10:19,840 --> 00:10:22,199 Speaker 1: It can be melted into sandwiches or on top of 157 00:10:22,240 --> 00:10:27,439 Speaker 1: pizza or on top of more other pastas. Yeah, yeah, 158 00:10:27,840 --> 00:10:34,920 Speaker 1: I want to do all of those right now too. Well, 159 00:10:36,200 --> 00:10:41,400 Speaker 1: what about the nutrition? Mozarella is pretty good for you. Um. 160 00:10:41,440 --> 00:10:44,200 Speaker 1: It has a lot of protein and micronutrients. It can 161 00:10:44,240 --> 00:10:46,840 Speaker 1: be high in fats and salts um, depending on what 162 00:10:46,920 --> 00:10:49,480 Speaker 1: kind of milk it's made from. Buffalo milk is fattier 163 00:10:49,480 --> 00:10:53,960 Speaker 1: than cow milk. Uh. There's also a lot of science 164 00:10:53,960 --> 00:11:00,000 Speaker 1: and research going into how to um make manufactured monts 165 00:11:00,000 --> 00:11:04,840 Speaker 1: arella products that are less fatty and less salty. UM. 166 00:11:04,880 --> 00:11:09,560 Speaker 1: So I mean obviously coating them in bread crumbs and 167 00:11:09,600 --> 00:11:20,559 Speaker 1: deep frying them is going to make them less healthy. Um. 168 00:11:20,600 --> 00:11:24,880 Speaker 1: With any cheese, I would say, watch your portion sizes. UM. 169 00:11:25,000 --> 00:11:28,720 Speaker 1: Usually a serving of cheese. And I know this horrifies 170 00:11:28,760 --> 00:11:30,800 Speaker 1: you Annie every time I say it is about an ounce, 171 00:11:31,280 --> 00:11:36,440 Speaker 1: which is not a lot of cheese. Um. Oh, but 172 00:11:37,520 --> 00:11:39,560 Speaker 1: but treats are nice. It's okay to have treats. And 173 00:11:39,600 --> 00:11:41,720 Speaker 1: also yeah, like I mean, like you're still getting protein. 174 00:11:41,760 --> 00:11:47,000 Speaker 1: I'd like eat a vegetable. It's good. Yeah. I'm excited 175 00:11:47,040 --> 00:11:53,480 Speaker 1: about mica crazy yeah yeah. Um, we do have some 176 00:11:53,640 --> 00:11:57,839 Speaker 1: numbers for you a couple um. Alright, So, the mozzarella 177 00:11:58,160 --> 00:12:04,400 Speaker 1: global market is worth around thirty seven point three billion 178 00:12:04,520 --> 00:12:09,480 Speaker 1: dollars UM as of this year, and is expected to 179 00:12:09,480 --> 00:12:12,680 Speaker 1: grow over the next few years. UM. The US is 180 00:12:12,720 --> 00:12:16,120 Speaker 1: the largest consumer of of mozzarella, accounting for about a 181 00:12:16,200 --> 00:12:20,480 Speaker 1: quarter of the global market. Um. Nobody else even comes close. 182 00:12:20,520 --> 00:12:25,839 Speaker 1: I don't think. Um. And uh. Separately from that, though, 183 00:12:25,920 --> 00:12:30,000 Speaker 1: about a quarter of the market is packaged shredded mozzarella. 184 00:12:30,400 --> 00:12:38,440 Speaker 1: What what I mean? I guess it makes sense in 185 00:12:38,559 --> 00:12:42,640 Speaker 1: terms of like, especially like in the restaurant industry or something. Yeah, 186 00:12:42,720 --> 00:12:46,160 Speaker 1: like if you're just buying, I don't know. I think 187 00:12:46,160 --> 00:12:50,440 Speaker 1: a lot of cast rules call for it. Or if 188 00:12:50,440 --> 00:12:52,000 Speaker 1: you're making pizza at home and you don't want to 189 00:12:52,040 --> 00:12:55,680 Speaker 1: shred your own and you want that low, lower moisture content, UM, 190 00:12:55,760 --> 00:12:58,280 Speaker 1: so that you're not like steaming your dough in the oven. UM. 191 00:12:58,320 --> 00:13:03,800 Speaker 1: I don't know anyway. Um. The official Guinness record for 192 00:13:04,000 --> 00:13:08,400 Speaker 1: the longest mazzarella was won by a tourism group for Avellino, 193 00:13:08,480 --> 00:13:12,520 Speaker 1: Italy in um. It measured a hundred and six meters 194 00:13:12,640 --> 00:13:16,760 Speaker 1: and sixteen long. That's uh, three hundred and forty eight 195 00:13:16,800 --> 00:13:23,440 Speaker 1: feet four inches. That's a long mazzarella. UM. The unofficial 196 00:13:23,480 --> 00:13:27,400 Speaker 1: record for the longest string cheese was set in Wisconsin, 197 00:13:28,960 --> 00:13:32,120 Speaker 1: and it was three thousand, eight hundred and thirty two 198 00:13:32,160 --> 00:13:40,720 Speaker 1: ft long. Oh my gosh, oh um and uh. In 199 00:13:40,840 --> 00:13:43,920 Speaker 1: order to make it, uh, they lined up some like 200 00:13:44,080 --> 00:13:47,720 Speaker 1: one thousand, seven hundred local residents through this town like 201 00:13:47,720 --> 00:13:51,720 Speaker 1: like through like like three city blocks and and like 202 00:13:51,920 --> 00:13:56,559 Speaker 1: handed them like they all like passed the string cheese 203 00:13:57,400 --> 00:13:59,880 Speaker 1: out to one another and then like a doubled back. 204 00:14:04,240 --> 00:14:07,080 Speaker 1: It was the equivalent of some thirty thousand cheese sticks. 205 00:14:08,520 --> 00:14:15,360 Speaker 1: What what Oh my gosh, I'm just imagining if fiasco 206 00:14:15,440 --> 00:14:19,120 Speaker 1: were like somebody chipped and foul and just like a 207 00:14:19,160 --> 00:14:22,760 Speaker 1: domino factor in cheese hits the ground, so cheese. Not 208 00:14:22,880 --> 00:14:28,480 Speaker 1: to take away from this accomplishment, no cheese accomplishments and records, 209 00:14:29,160 --> 00:14:33,840 Speaker 1: this was recent, I mean ongoing, not giving up in 210 00:14:33,840 --> 00:14:42,240 Speaker 1: this arena. Wow, all right, but this did not happen 211 00:14:42,560 --> 00:14:45,640 Speaker 1: in a vacuum. Um. There's a lot of history that 212 00:14:45,720 --> 00:14:49,840 Speaker 1: had to occur to take us to this nearly four 213 00:14:49,880 --> 00:14:54,800 Speaker 1: thousand foot long cheese stick. Indeed, and we will get 214 00:14:54,840 --> 00:14:56,840 Speaker 1: into that history after we take a quick break for 215 00:14:56,880 --> 00:15:08,440 Speaker 1: a word from our sponsor, and we're back. Thank you sponsor, Yes, 216 00:15:08,520 --> 00:15:12,000 Speaker 1: thank you so yes. You can see our past episodes 217 00:15:12,080 --> 00:15:15,600 Speaker 1: on the cheeses that we've done already. UM and yogurt 218 00:15:15,760 --> 00:15:19,440 Speaker 1: I think relevant. Um that has more of the history 219 00:15:19,480 --> 00:15:22,120 Speaker 1: of cheese in general. But the basic story is that 220 00:15:22,240 --> 00:15:26,200 Speaker 1: someone are someone's because this probably happens somewhat accidentally all 221 00:15:26,240 --> 00:15:31,120 Speaker 1: over the place. Was traveling via animal transport or some 222 00:15:31,200 --> 00:15:34,840 Speaker 1: kind of transport with milk in a bag probably made 223 00:15:34,840 --> 00:15:38,240 Speaker 1: of animal stomach or skin, and the josceling plus the 224 00:15:38,280 --> 00:15:45,280 Speaker 1: temperature plus the time created cheese in this bag containing milk. Yes, 225 00:15:45,480 --> 00:15:48,760 Speaker 1: all right, and this is a separate episode. But briefly, 226 00:15:49,160 --> 00:15:52,360 Speaker 1: the water buffalo, which yes, has been the longtime main 227 00:15:52,880 --> 00:15:58,160 Speaker 1: milk supplier for mozzarella or especially traditional mozzarella, is thousands 228 00:15:58,200 --> 00:16:01,520 Speaker 1: of years old and was perhaps used as farm livestock 229 00:16:01,560 --> 00:16:06,480 Speaker 1: in Asia five thousand years ago. Historians argue over when 230 00:16:06,520 --> 00:16:09,200 Speaker 1: and how they were introduced to Italy, where mozzarella is 231 00:16:09,240 --> 00:16:13,120 Speaker 1: believed to have been refined. Um. Did Hannibal bring them 232 00:16:13,120 --> 00:16:16,360 Speaker 1: when he invaded Rome? Did the Crusaders bring them back 233 00:16:16,400 --> 00:16:19,440 Speaker 1: from the Middle East and six CE? Or perhaps the 234 00:16:19,440 --> 00:16:23,560 Speaker 1: Normans brought them from Sicily in one thousand CEM I 235 00:16:23,600 --> 00:16:27,320 Speaker 1: don't know. These are the questions though. Uh. They were 236 00:16:27,480 --> 00:16:30,760 Speaker 1: very valuable livestock. They were prized for their strength and 237 00:16:30,800 --> 00:16:35,120 Speaker 1: ability to cross marshland without sinking. Um and by the 238 00:16:35,160 --> 00:16:38,760 Speaker 1: twelfth century CE people in Italy were using them for 239 00:16:38,840 --> 00:16:41,600 Speaker 1: their milk. We're going to talk more about that in 240 00:16:41,760 --> 00:16:47,480 Speaker 1: a second, Okay, but all right, mozzarella. Just like so 241 00:16:47,520 --> 00:16:50,920 Speaker 1: many cheeses, the history of this one is incredibly fuzzy 242 00:16:51,000 --> 00:16:56,960 Speaker 1: and bursting with fun but unverified origin stories. Um. One 243 00:16:57,040 --> 00:17:00,360 Speaker 1: of the most popular ones detailing how and the Politan 244 00:17:00,600 --> 00:17:04,119 Speaker 1: cheesemaker in Italy accidentally dropped fresh cheese curds into a 245 00:17:04,160 --> 00:17:07,679 Speaker 1: bucket of hot water. Hoping to salvage something from the situation. 246 00:17:07,760 --> 00:17:11,399 Speaker 1: The cheesemaker stuck their hands into the water and found 247 00:17:11,400 --> 00:17:16,720 Speaker 1: that the cheese was malleable and stringy. The cheesemaker molded 248 00:17:16,720 --> 00:17:19,120 Speaker 1: and stretched the cheese until it was a unified mass 249 00:17:19,200 --> 00:17:23,480 Speaker 1: and pulled it from the water. Uh. And yeah. Some 250 00:17:23,600 --> 00:17:28,159 Speaker 1: sources even credit this whole again un verified incident with 251 00:17:28,240 --> 00:17:31,720 Speaker 1: the invention of pasta filada, which you mentioned earlier, Laura, 252 00:17:31,720 --> 00:17:34,560 Speaker 1: and the method of cheesemaking that involved needing and stretching 253 00:17:34,600 --> 00:17:39,359 Speaker 1: curds until they came together to form this ball of cheese. Um. 254 00:17:40,160 --> 00:17:47,000 Speaker 1: I mean, yeah, that's fun, possible, sure, Oh, mystery's history. 255 00:17:47,400 --> 00:17:51,800 Speaker 1: Many historians actually posit that ancient Romans were making an 256 00:17:51,800 --> 00:17:56,600 Speaker 1: early version of mozzarella using sheep's milk. Um, but yes. 257 00:17:56,640 --> 00:17:59,880 Speaker 1: It's generally believed that by the twelfth century, cheese making 258 00:18:00,040 --> 00:18:03,320 Speaker 1: using buffalo milk was in practice. Some stories go that 259 00:18:03,400 --> 00:18:06,280 Speaker 1: monks at the San Lorenzo monastery in a region of 260 00:18:06,320 --> 00:18:09,520 Speaker 1: southern Italy handed out something called mazza or m o 261 00:18:09,920 --> 00:18:13,639 Speaker 1: z z a. I'm assuming it's pronounced manza, but I 262 00:18:13,680 --> 00:18:16,800 Speaker 1: hope so. Um. They would hand this out to worshippers 263 00:18:16,800 --> 00:18:20,840 Speaker 1: when they completed their yearly pilgrimages. A couple of centuries later, 264 00:18:21,440 --> 00:18:24,800 Speaker 1: um mozza that could survive the travel was being sold 265 00:18:24,840 --> 00:18:29,680 Speaker 1: at markets in Naples and Solerno. By the mid eighteenth century, 266 00:18:29,920 --> 00:18:34,000 Speaker 1: water buffalo mozzarella was common throughout southern Italy. The word 267 00:18:34,040 --> 00:18:37,439 Speaker 1: mazzarella came into use in the sixteenth century, according to 268 00:18:37,520 --> 00:18:40,560 Speaker 1: some sources, though Meriam Webster puts it at nineteen eleven. 269 00:18:41,000 --> 00:18:44,000 Speaker 1: That would be when the word was in print in English. 270 00:18:44,400 --> 00:18:48,359 Speaker 1: Um so in Italian right, it could have been much earlier, Yes, 271 00:18:48,440 --> 00:18:50,800 Speaker 1: and to that point. Others argue the term was first 272 00:18:50,920 --> 00:18:56,399 Speaker 1: used in the fifteen seventy cookbook by Bartolomeo scapi Um. 273 00:18:56,440 --> 00:18:59,000 Speaker 1: The bourbons of the King of Two Sicilies frequently are 274 00:18:59,000 --> 00:19:02,280 Speaker 1: credited with significantly bolstering the breeding of water buffaloes during 275 00:19:02,280 --> 00:19:08,240 Speaker 1: the eighteenth century in southwestern Italy. So, um, basically a 276 00:19:08,320 --> 00:19:11,159 Speaker 1: lot going on. Chese was getting popular. I tried to 277 00:19:11,200 --> 00:19:13,000 Speaker 1: find this recipe in the book, because you can find 278 00:19:13,640 --> 00:19:18,720 Speaker 1: this person's scoffies cookbook online. I couldn't. I couldn't find 279 00:19:18,760 --> 00:19:21,480 Speaker 1: the actual thing. I believe it's in there. Um, it 280 00:19:21,600 --> 00:19:24,320 Speaker 1: was just not easy to search. And it's quite a yeah, 281 00:19:25,800 --> 00:19:31,120 Speaker 1: right right, but it's it seems like people were probably yeah, 282 00:19:31,119 --> 00:19:34,560 Speaker 1: they were using it for sure, alright. So, the large 283 00:19:34,600 --> 00:19:36,840 Speaker 1: wave of Italian immigrants that arrived in the US in 284 00:19:36,840 --> 00:19:40,240 Speaker 1: the early twentieth century carried with them their traditions around 285 00:19:40,359 --> 00:19:44,280 Speaker 1: handmade fresh mozzarella, making a few changes to adapt to 286 00:19:44,320 --> 00:19:46,879 Speaker 1: what was available, which is the story we've heard and 287 00:19:46,960 --> 00:19:51,200 Speaker 1: told a lot on this podcast. Um traditional Neapolitan water 288 00:19:51,240 --> 00:19:55,639 Speaker 1: buffalo milk was switched out for easier to obtain cow's milk. 289 00:19:56,359 --> 00:19:59,200 Speaker 1: Many of these immigrants arrived via Ellis Island in New 290 00:19:59,280 --> 00:20:02,119 Speaker 1: York and and he stayed in and around that area. 291 00:20:02,200 --> 00:20:05,919 Speaker 1: But over generations, Italian immigrants migrated and settled all across 292 00:20:05,920 --> 00:20:09,280 Speaker 1: the country, introducing mozzarella to their communities is kind of 293 00:20:09,280 --> 00:20:12,280 Speaker 1: a similar story we talked about with pizza other things 294 00:20:12,320 --> 00:20:16,840 Speaker 1: like that. Another thing that helped popularize mozzarella in Europe 295 00:20:16,880 --> 00:20:19,760 Speaker 1: and the US was the advent of refrigeration, allowing it 296 00:20:19,800 --> 00:20:24,920 Speaker 1: to be transported over longer distances. Meanwhile, uh, this could 297 00:20:24,920 --> 00:20:29,080 Speaker 1: be its own confusing episode. But mozzarellas sticks may have 298 00:20:29,200 --> 00:20:33,159 Speaker 1: been invented in the early seventies in Wisconsin by a 299 00:20:33,200 --> 00:20:36,680 Speaker 1: cheesemaker who was looking to offer like individual sized units 300 00:20:36,680 --> 00:20:40,199 Speaker 1: of cheese for for snacking to his customers. And it 301 00:20:40,240 --> 00:20:43,840 Speaker 1: seems that deep fried mozzarella sticks were developed a little 302 00:20:43,880 --> 00:20:47,120 Speaker 1: bit later in the seventies UM, during what is sometimes 303 00:20:47,119 --> 00:20:52,679 Speaker 1: referred to as the friar revolution. UM. This new technology 304 00:20:52,720 --> 00:20:55,560 Speaker 1: this could also be its whole, whole other episode. But 305 00:20:56,160 --> 00:21:00,119 Speaker 1: this new technology was making friars cheap and efficient and 306 00:21:00,160 --> 00:21:03,120 Speaker 1: convenient and a little bit less terrifying. Um. And so 307 00:21:03,440 --> 00:21:07,920 Speaker 1: that's when you got the proliferation of deep friars and uh, 308 00:21:08,520 --> 00:21:12,160 Speaker 1: lots of fast food joints and also um lots of 309 00:21:12,160 --> 00:21:15,200 Speaker 1: like pubs and bowling alleys and stuff like that. And 310 00:21:15,280 --> 00:21:21,119 Speaker 1: so you got deep fried snacks everywhere, Yes, yes, And 311 00:21:21,200 --> 00:21:23,280 Speaker 1: I tell you you see fried cheese on the menu. 312 00:21:23,440 --> 00:21:26,960 Speaker 1: You're having a good night, you want fried cheese. I 313 00:21:26,960 --> 00:21:28,639 Speaker 1: can imagine how exciting it would be when it was 314 00:21:28,680 --> 00:21:31,720 Speaker 1: first becoming more popular. All right, you're like, wait a minute, 315 00:21:31,760 --> 00:21:36,240 Speaker 1: you fried the cheese. I must have this now, please. 316 00:21:40,080 --> 00:21:44,359 Speaker 1: In the Consortium for the Protection of Campania Buffalo Mozzarella 317 00:21:44,680 --> 00:21:48,080 Speaker 1: was created with the goal of protecting, enhancing, and supervising 318 00:21:48,400 --> 00:21:51,800 Speaker 1: this cheese and its traditions. It is the only organization 319 00:21:51,840 --> 00:21:55,439 Speaker 1: accepted by the Ministry of Agriculture, Food and Forestry recognizing 320 00:21:55,480 --> 00:22:00,360 Speaker 1: this cheese and Central and Southern Italy. Um. I know, 321 00:22:01,960 --> 00:22:05,640 Speaker 1: we gotta watch out for this cheese there. Hold on, 322 00:22:06,160 --> 00:22:13,640 Speaker 1: they're frying it over there in America. Um um uh 323 00:22:13,720 --> 00:22:17,800 Speaker 1: and yeah. Skipping ahead to you know, like like right 324 00:22:17,840 --> 00:22:20,160 Speaker 1: now ish and or the past decade or so, um, 325 00:22:20,200 --> 00:22:23,760 Speaker 1: there has been all kinds of research into how mozzarella 326 00:22:23,800 --> 00:22:26,240 Speaker 1: can be mass produced with less fat and salt to 327 00:22:26,400 --> 00:22:31,560 Speaker 1: help make a healthier product for our snacks. Mhm. Cheese 328 00:22:31,560 --> 00:22:37,960 Speaker 1: research ongoing. Oh yeah, I'm sure find out how to 329 00:22:38,000 --> 00:22:40,520 Speaker 1: make it melt here, because I know that's a big 330 00:22:40,560 --> 00:22:43,280 Speaker 1: issue with the shredded mozarella, as it doesn't melt as well. 331 00:22:43,600 --> 00:22:48,040 Speaker 1: Right well, yeah, yeah, that um. The anytime that you 332 00:22:48,160 --> 00:22:50,720 Speaker 1: muck around with the fat and the salt content, you're 333 00:22:50,760 --> 00:22:54,320 Speaker 1: also mucking around with the water content and um water 334 00:22:54,840 --> 00:22:57,199 Speaker 1: and the way that it's um in those kind of 335 00:22:57,280 --> 00:23:02,240 Speaker 1: channels through those those fibers of protein um. All. All 336 00:23:02,280 --> 00:23:04,320 Speaker 1: of that has to do with how it cheese melts 337 00:23:04,600 --> 00:23:06,720 Speaker 1: or doesn't melt and turns into a weird sticky mess 338 00:23:06,880 --> 00:23:10,919 Speaker 1: um and and so yeah, so like when you try 339 00:23:11,080 --> 00:23:15,040 Speaker 1: to do the one thing um, compensating by I don't know, 340 00:23:15,119 --> 00:23:19,480 Speaker 1: like adding different emulsifying salts or um as we've talked 341 00:23:19,520 --> 00:23:26,399 Speaker 1: about in our American Cheese episode, Yeah, like or like nachos, 342 00:23:26,720 --> 00:23:30,199 Speaker 1: I think in our nacho episode Yeah, um, stuff like 343 00:23:30,560 --> 00:23:33,280 Speaker 1: stuff like that, or mucking around with the pH level 344 00:23:33,520 --> 00:23:35,480 Speaker 1: or all of these other things can be done to 345 00:23:35,680 --> 00:23:43,760 Speaker 1: try to balance out, uh, what you're doing. Yeah yeah 346 00:23:44,119 --> 00:23:46,200 Speaker 1: um and I it's one of the things I'll see 347 00:23:46,200 --> 00:23:47,760 Speaker 1: in recipes a lot where it's like, don't get this 348 00:23:47,760 --> 00:23:49,800 Speaker 1: one type of cheese because they will never melt correctly. 349 00:23:49,840 --> 00:23:54,159 Speaker 1: So I know it's on people's minds. Yeah, of course, 350 00:23:54,440 --> 00:23:57,600 Speaker 1: there's like nothing more disappointing than like you have you 351 00:23:57,640 --> 00:24:00,520 Speaker 1: have that like that, like pizza commercial, pizza in your 352 00:24:00,520 --> 00:24:03,480 Speaker 1: head and with like with like the stretch that goes 353 00:24:03,480 --> 00:24:06,480 Speaker 1: like an arm length nest, and then you get something 354 00:24:06,480 --> 00:24:11,720 Speaker 1: that just kind of like crumbles and you're like, oh, no, oh, 355 00:24:11,800 --> 00:24:14,639 Speaker 1: that's not what I wanted. No, but that brings up 356 00:24:14,680 --> 00:24:18,160 Speaker 1: another point of the cheese that won't like if any 357 00:24:18,440 --> 00:24:21,479 Speaker 1: you're like stuck in this position of just continuously eating cheese, 358 00:24:21,760 --> 00:24:24,200 Speaker 1: which is fine if you're alone, but sometimes when you 359 00:24:24,200 --> 00:24:28,160 Speaker 1: are around other people, Yeah, not ideal, Yeah it can be, 360 00:24:28,480 --> 00:24:32,760 Speaker 1: it can be a little bit embarrassing. But if cheese 361 00:24:32,800 --> 00:24:38,640 Speaker 1: is waiting for me, then yeah, happily, whether the embarrassment absolutely, 362 00:24:38,720 --> 00:24:39,960 Speaker 1: I'm like, well, y'all are going to have to get 363 00:24:39,960 --> 00:24:43,720 Speaker 1: over this because it's delicious, it's happening, and I'm I'm 364 00:24:43,760 --> 00:24:49,320 Speaker 1: happy about it for you. Yes, well, I'm always happy 365 00:24:49,320 --> 00:24:53,359 Speaker 1: when we get to talk about cheese. Me too happy 366 00:24:53,480 --> 00:24:58,520 Speaker 1: and in a little a little worn out. Fair, fair enough, 367 00:25:00,000 --> 00:25:01,480 Speaker 1: But I think that's what we have to say about 368 00:25:01,560 --> 00:25:05,159 Speaker 1: Mozzarella Phone. Now it is. We do have some listener 369 00:25:05,200 --> 00:25:07,320 Speaker 1: mail for you, but first we've got one more quick 370 00:25:07,359 --> 00:25:18,520 Speaker 1: break for a word from our sponsors, and we're back. 371 00:25:18,520 --> 00:25:21,240 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 372 00:25:22,080 --> 00:25:34,560 Speaker 1: Snore that was very silly. Thank you. I will take 373 00:25:34,600 --> 00:25:41,800 Speaker 1: that as a compliment, which is I believe it wasn't. Oh, 374 00:25:41,840 --> 00:25:45,080 Speaker 1: and this is exciting. We have a follow up email 375 00:25:45,480 --> 00:25:50,159 Speaker 1: from Kate who we read Kate's email. Previous email a 376 00:25:50,240 --> 00:25:54,080 Speaker 1: couple episodes ago, maybe the last episode, but recently. Um, 377 00:25:54,119 --> 00:25:57,040 Speaker 1: and it was about spiders, and Kate offered to send 378 00:25:57,119 --> 00:25:59,800 Speaker 1: us pictures and we were very excited about it. And 379 00:26:00,040 --> 00:26:07,919 Speaker 1: eight sent spider pictures with descriptions. Oh really really cool, 380 00:26:08,080 --> 00:26:12,840 Speaker 1: like best know every email is the best email. I'm sorry, um, 381 00:26:12,880 --> 00:26:17,280 Speaker 1: but best spider related email I've ever gotten on a 382 00:26:17,280 --> 00:26:21,480 Speaker 1: food podcast. Yes, I love it. I love it so much. 383 00:26:21,480 --> 00:26:27,360 Speaker 1: All right, Kate wrote about my spider first, Ah, your 384 00:26:27,400 --> 00:26:30,600 Speaker 1: spider friend sounds like a black house spider. Well that's 385 00:26:30,600 --> 00:26:32,240 Speaker 1: what I would say if you were in Australia. But 386 00:26:32,280 --> 00:26:35,399 Speaker 1: I have no idea about American species. I might be 387 00:26:35,520 --> 00:26:39,440 Speaker 1: going to California in July for a spider conference with 388 00:26:39,480 --> 00:26:42,320 Speaker 1: my boyfriend, so I shall learn all about them then, 389 00:26:43,600 --> 00:26:47,040 Speaker 1: so cool. Attached are some photos of all my little 390 00:26:47,119 --> 00:26:50,920 Speaker 1: or big spidies. First picture. We named her stand will 391 00:26:50,960 --> 00:26:53,520 Speaker 1: Amina because it sounds like the genus name. She is 392 00:26:53,560 --> 00:26:56,159 Speaker 1: a Melbourne chapter spider who burrows in the ground and 393 00:26:56,240 --> 00:26:58,560 Speaker 1: doesn't come out much. My friend saved her while they 394 00:26:58,600 --> 00:27:03,359 Speaker 1: were doing house renovations. The next picture Sydney funnel web. 395 00:27:03,680 --> 00:27:07,600 Speaker 1: The lighter brown one is called Boris McGhee or Magee, 396 00:27:08,000 --> 00:27:11,200 Speaker 1: after a friend's nickname. They are usually considered the most 397 00:27:11,480 --> 00:27:15,560 Speaker 1: venomous spider in the world. The dark one is an 398 00:27:15,560 --> 00:27:19,280 Speaker 1: adult female named big Butt who laid an egg sack. 399 00:27:19,880 --> 00:27:24,200 Speaker 1: One hundred and one babies came out. Maybe I could 400 00:27:24,200 --> 00:27:28,840 Speaker 1: make a stylish coat out of these puppies spiders. There's 401 00:27:28,880 --> 00:27:32,760 Speaker 1: only eighteen babies left now. They ate each other. Frowny face, 402 00:27:33,480 --> 00:27:36,800 Speaker 1: brownie face. If any of these spiders bit me, I 403 00:27:36,840 --> 00:27:38,560 Speaker 1: would have to rush to the hospital and ask for 404 00:27:38,600 --> 00:27:44,359 Speaker 1: some anti venom quickly. Next photo the Australian redback spider. 405 00:27:44,640 --> 00:27:47,359 Speaker 1: These are my favorite spiders and they're good pets in 406 00:27:47,440 --> 00:27:49,520 Speaker 1: the wild. They find a good place to sit up 407 00:27:49,560 --> 00:27:51,359 Speaker 1: and sit in their web all day and night waiting 408 00:27:51,359 --> 00:27:53,800 Speaker 1: for food, so they do well in a jar with 409 00:27:53,840 --> 00:27:56,280 Speaker 1: fabric on top. I can feed them once a month 410 00:27:56,400 --> 00:27:59,560 Speaker 1: and they're fine. They are very low maintenance pets. If 411 00:27:59,560 --> 00:28:02,119 Speaker 1: a red bit me, I'd probably be fine eventually, but 412 00:28:02,160 --> 00:28:04,280 Speaker 1: the bite site would sweat and cramp and I'd feel 413 00:28:04,320 --> 00:28:07,040 Speaker 1: nauseous for a few days. I could go to the hospital, 414 00:28:07,080 --> 00:28:08,560 Speaker 1: but they might just tell me to go home and 415 00:28:08,640 --> 00:28:12,320 Speaker 1: ride out the pain. They're a sister of the black widow. 416 00:28:14,160 --> 00:28:18,680 Speaker 1: Final picture the Australian garden or weaving spider. My partner 417 00:28:18,760 --> 00:28:21,200 Speaker 1: is working on them for his PhD, and they're so 418 00:28:21,320 --> 00:28:24,240 Speaker 1: a variable in color. The photo shows two females next 419 00:28:24,280 --> 00:28:29,840 Speaker 1: to each other who are green and red respectively. They're beautiful, Yes, 420 00:28:29,880 --> 00:28:34,280 Speaker 1: they are, they are? They are they really? They really are? 421 00:28:34,320 --> 00:28:41,960 Speaker 1: They were all so cute and or mildly upsetting and yes, yes, 422 00:28:42,160 --> 00:28:48,160 Speaker 1: and Kate continues, yes, yes, Also, I just listen to 423 00:28:48,160 --> 00:28:50,720 Speaker 1: this Pistacio episode, and I agree with your assessment that 424 00:28:50,760 --> 00:28:54,600 Speaker 1: wasp are jerks. There are lots of native wasp here 425 00:28:54,600 --> 00:28:57,160 Speaker 1: in Australia that leave you alone if you leave them alone. 426 00:28:57,560 --> 00:28:59,960 Speaker 1: They just want to lay eggs um in a caterpillar 427 00:29:00,040 --> 00:29:05,040 Speaker 1: in peace. But we have European wash here that are 428 00:29:05,120 --> 00:29:09,600 Speaker 1: real wankers. My unofficial catchphrase is ants are the worst, 429 00:29:09,720 --> 00:29:13,640 Speaker 1: and wasps are basically flying ants. Spiders are much nicer. 430 00:29:14,240 --> 00:29:15,920 Speaker 1: I picked them up all the time, and I've never 431 00:29:15,960 --> 00:29:19,800 Speaker 1: been bitten. On the topic of spiders and wasp and cats, 432 00:29:19,960 --> 00:29:22,160 Speaker 1: my cats. At least you should do an intomo fag 433 00:29:22,320 --> 00:29:25,600 Speaker 1: episode eating bugs as great and Westerners suck for dissing it. 434 00:29:25,880 --> 00:29:27,680 Speaker 1: I have cricket powder, I can put in stuff like 435 00:29:27,680 --> 00:29:30,600 Speaker 1: pancakes to increase the protein content. And green ant gin 436 00:29:30,880 --> 00:29:33,640 Speaker 1: has actual green tree ants in the bottom of the bottle. 437 00:29:34,040 --> 00:29:38,680 Speaker 1: It's so good. Well, I agree, I want to do 438 00:29:38,720 --> 00:29:42,480 Speaker 1: an episode on that for sure. Oh yeah, yeah, it's right. 439 00:29:42,520 --> 00:29:44,880 Speaker 1: It's it's such a good source of protein and they're 440 00:29:44,920 --> 00:29:48,840 Speaker 1: so crunchy, and like that's protein and crunchy are two 441 00:29:48,880 --> 00:29:52,280 Speaker 1: things that that we Westerners love. So I don't understand. 442 00:29:53,280 --> 00:29:55,120 Speaker 1: I don't understand what the problem is other than the 443 00:29:55,360 --> 00:30:00,880 Speaker 1: you know, psychological issue. Yeah, yeah, I had to. I 444 00:30:00,920 --> 00:30:04,480 Speaker 1: have some good fried spiders. I hope that it doesn't 445 00:30:04,520 --> 00:30:11,520 Speaker 1: make you mad when I would China. Yeah, crunchy delicious. Um. Also, yes, 446 00:30:11,920 --> 00:30:14,719 Speaker 1: the pictures were cute. Um. And I love the spider 447 00:30:14,720 --> 00:30:19,400 Speaker 1: conference idea. I love it so much. I if you go, 448 00:30:19,760 --> 00:30:28,040 Speaker 1: you've got to send as another follow up. Yes, yes, oh, 449 00:30:28,240 --> 00:30:30,080 Speaker 1: I jokingly said I would show up in a spider 450 00:30:30,080 --> 00:30:32,360 Speaker 1: Man outfit and then I would be laughed outside the 451 00:30:32,400 --> 00:30:38,000 Speaker 1: conference rightfully, so um, but I find this very exciting 452 00:30:38,040 --> 00:30:44,560 Speaker 1: and very interesting, and the pictures were great. Yes, yes, absolutely, 453 00:30:44,600 --> 00:30:48,720 Speaker 1: Oh goodness, thank you, um, Devin wrote, I had to 454 00:30:48,720 --> 00:30:51,640 Speaker 1: stop midway through the aluminum foil episode to write in. 455 00:30:52,120 --> 00:30:54,480 Speaker 1: I was giggling to myself when Lauren was talking about 456 00:30:54,520 --> 00:30:57,120 Speaker 1: how one side of aluminum foil is more reflective than 457 00:30:57,120 --> 00:30:59,080 Speaker 1: the other, and I nearly lost it when she said 458 00:30:59,120 --> 00:31:02,520 Speaker 1: something about needing equipment to notice the difference, and well, 459 00:31:02,840 --> 00:31:05,240 Speaker 1: I may have found the only place where it matters. 460 00:31:06,000 --> 00:31:08,640 Speaker 1: I've written him before, talking about how my PhD research 461 00:31:08,680 --> 00:31:12,400 Speaker 1: in aerosol chemistry has related to some other topics, how 462 00:31:12,440 --> 00:31:14,720 Speaker 1: I can't stand the smell of rosemary anymore because of 463 00:31:14,760 --> 00:31:17,520 Speaker 1: the chemicals I use in lab. And here's another place. 464 00:31:18,240 --> 00:31:20,360 Speaker 1: About a year ago, my boss and I decided to 465 00:31:20,360 --> 00:31:23,880 Speaker 1: do some photochemical aging of the atmospheric aerosols I study. 466 00:31:24,240 --> 00:31:27,080 Speaker 1: So I needed to revamp our reactor to reflect our 467 00:31:27,120 --> 00:31:29,840 Speaker 1: sunlight lamp light so it would reach all points of 468 00:31:29,880 --> 00:31:33,800 Speaker 1: the reactor equally well. After some searching, I discovered that 469 00:31:33,840 --> 00:31:37,240 Speaker 1: aluminum was the best reflector for the specific wavelength of 470 00:31:37,320 --> 00:31:40,920 Speaker 1: light we were using, but buying polished aluminum was insanely 471 00:31:40,960 --> 00:31:43,800 Speaker 1: expensive and would require a ton of work. That's when 472 00:31:43,800 --> 00:31:45,960 Speaker 1: I decided to look up the purity of aluminum foil 473 00:31:46,040 --> 00:31:48,880 Speaker 1: and discovered, like you mentioned, it was actually pretty high. 474 00:31:49,360 --> 00:31:51,800 Speaker 1: A long story short, I ended up covering the panels 475 00:31:51,840 --> 00:31:54,840 Speaker 1: of our reactor with aluminum foil as if it were wallpaper, 476 00:31:55,040 --> 00:31:57,720 Speaker 1: and had a brief meltdown halfway through when I realized 477 00:31:57,760 --> 00:32:01,400 Speaker 1: I was gluing them dull side up. All in all, 478 00:32:01,400 --> 00:32:04,800 Speaker 1: it really didn't take too long and was beautifully reflective, 479 00:32:04,920 --> 00:32:08,280 Speaker 1: so I was pretty excited. That excitement ended when we 480 00:32:08,280 --> 00:32:10,840 Speaker 1: realized that there was too much background contamination to do 481 00:32:10,880 --> 00:32:14,480 Speaker 1: the experiments we imagined, so we scrapped the photochemistry altogether. 482 00:32:15,160 --> 00:32:17,520 Speaker 1: I'm still keeping the foil up though, because I was 483 00:32:17,640 --> 00:32:20,520 Speaker 1: very proud of myself for coming up with this unconventional idea. 484 00:32:20,880 --> 00:32:23,600 Speaker 1: I'll attach a picture of the final product too. Anyways, 485 00:32:23,760 --> 00:32:25,920 Speaker 1: thank you both for a wonderful show and providing me 486 00:32:26,000 --> 00:32:28,480 Speaker 1: company while in the lab. I really appreciate all of 487 00:32:28,480 --> 00:32:31,560 Speaker 1: the puns, personal stories, and most importantly, all of the 488 00:32:31,600 --> 00:32:35,960 Speaker 1: hard work you put into the show. Thank you. Oh 489 00:32:36,000 --> 00:32:40,440 Speaker 1: my goodness, that is that? That is amazing. That's so cool? Uh? 490 00:32:42,280 --> 00:32:46,120 Speaker 1: That is I mean kudo? See you excellent creative solution. 491 00:32:46,800 --> 00:32:51,840 Speaker 1: The picture looked awesome. Yeah, wow, you listeners are doing 492 00:32:51,840 --> 00:32:56,600 Speaker 1: the coolest stuff. I write. We just love hearing from 493 00:32:56,640 --> 00:32:59,600 Speaker 1: you and what you're doing. And I, oh, my goodness, 494 00:32:59,720 --> 00:33:01,959 Speaker 1: I love hearing about this. I don't really know what 495 00:33:01,960 --> 00:33:07,720 Speaker 1: it means, but I love it. Yeah, that's all all. 496 00:33:08,040 --> 00:33:11,480 Speaker 1: Y'all who do who have like actual science jobs and science? 497 00:33:11,760 --> 00:33:15,080 Speaker 1: It always blows my mind. It's so cool. Mm hmmm 498 00:33:15,360 --> 00:33:20,160 Speaker 1: mm hmmm. Yes, well, thanks to both of those listeners 499 00:33:20,160 --> 00:33:22,640 Speaker 1: who are writing in. We would love to hear from 500 00:33:22,680 --> 00:33:25,440 Speaker 1: all of you. Listeners. You can email us at hello 501 00:33:25,520 --> 00:33:28,360 Speaker 1: at saborpod dot com. We're also on social media. You 502 00:33:28,400 --> 00:33:31,760 Speaker 1: can find us on Twitter, Instagram, and Facebook at saver pod, 503 00:33:31,840 --> 00:33:34,080 Speaker 1: and we do hope to hear from you. Savor is 504 00:33:34,120 --> 00:33:36,400 Speaker 1: production of my Heart Radio. For more podcasts to my 505 00:33:36,440 --> 00:33:38,560 Speaker 1: Heart Radio, you can visit the I Heart Radio app, 506 00:33:38,640 --> 00:33:41,800 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 507 00:33:42,240 --> 00:33:45,560 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 508 00:33:45,720 --> 00:33:47,360 Speaker 1: Thanks to you for listening, and we hope that lots 509 00:33:47,360 --> 00:33:48,680 Speaker 1: of pr good things are coming your way