1 00:00:07,360 --> 00:00:10,039 Speaker 1: Fellow and welcome to Saber Protection of My Heart Radio 2 00:00:10,160 --> 00:00:13,120 Speaker 1: and Stuff Media. I'm and and I'm Lauren Vocal Bomb. 3 00:00:13,200 --> 00:00:17,200 Speaker 1: And today we're having a cocktail hour for the Grasshopper. 4 00:00:18,720 --> 00:00:20,599 Speaker 1: Oh man, I had a whole bit ready where I 5 00:00:20,640 --> 00:00:24,120 Speaker 1: was gonna say, Natha grasshopper, the grasshopper put the grasshop 6 00:00:24,120 --> 00:00:26,800 Speaker 1: of the drink. But yes, we're talking about the grasshopper 7 00:00:26,920 --> 00:00:30,760 Speaker 1: the drink. Oh, I'm sorry. We should one day definitely 8 00:00:30,760 --> 00:00:35,760 Speaker 1: talk about eating insec should they. There's the sequida ice cream. 9 00:00:36,320 --> 00:00:40,959 Speaker 1: Grasshoppers are pretty popular insect food. As for us, insects 10 00:00:41,040 --> 00:00:42,960 Speaker 1: go yeah, yeah, like a nice little bar snack or 11 00:00:43,000 --> 00:00:46,159 Speaker 1: something like that. Um. And I've had meal worm cookies. 12 00:00:46,320 --> 00:00:48,640 Speaker 1: It tastes kind of like oatmeal cookies. Yeah, it's fun times. 13 00:00:49,120 --> 00:00:52,120 Speaker 1: It is fun times. We will return to that. We 14 00:00:52,200 --> 00:00:55,720 Speaker 1: shall in this In this episode we're going to talk 15 00:00:55,720 --> 00:01:00,760 Speaker 1: about the the drink and pie. Also. Um And, in 16 00:01:00,840 --> 00:01:04,399 Speaker 1: classic Saver fashion, we missed the tent pole as we 17 00:01:04,480 --> 00:01:07,560 Speaker 1: call it in the booze event of St. Patrick's Day. 18 00:01:07,680 --> 00:01:10,280 Speaker 1: Although the Grasshopper cocktail has nothing particularly to do with 19 00:01:10,480 --> 00:01:18,800 Speaker 1: Ireland's Green, we here in America have decided it's just Irish. Yeah, yeah, yeah, 20 00:01:18,840 --> 00:01:24,119 Speaker 1: and I will say I used to love mint chocolate 21 00:01:24,200 --> 00:01:26,880 Speaker 1: chip ice cream, and that extended to grasshoppers, which I've 22 00:01:26,880 --> 00:01:31,320 Speaker 1: actually only had twice in my life. Um. Once I 23 00:01:31,400 --> 00:01:38,280 Speaker 1: won I won a grasshopper at a local restaurant. Okay, yeah, 24 00:01:38,600 --> 00:01:41,520 Speaker 1: it was my first like boozy grasshopper because I've had 25 00:01:41,560 --> 00:01:46,160 Speaker 1: like a mint chocolate chip ice cream milkshakes before, but 26 00:01:46,280 --> 00:01:51,120 Speaker 1: I won an alcoholic one at a local restaurant. Um, 27 00:01:51,240 --> 00:01:53,680 Speaker 1: when I was in college. And then I have a 28 00:01:53,720 --> 00:01:57,760 Speaker 1: really good friend he's probably listening, hi, Marissa. Um, she 29 00:01:58,040 --> 00:02:02,560 Speaker 1: made alcohol grasshoppers a couple of years ago, Like she 30 00:02:02,840 --> 00:02:06,560 Speaker 1: homemade them and they were delisious. Yeah, I bet that 31 00:02:06,640 --> 00:02:12,480 Speaker 1: they were. I'm glad that people like things. I for me, 32 00:02:12,639 --> 00:02:17,600 Speaker 1: grasshoppers are not one of those things. Have you had one? Yeah? I? 33 00:02:17,919 --> 00:02:24,120 Speaker 1: Um I I okay. I categorically at this my current age, 34 00:02:24,200 --> 00:02:28,880 Speaker 1: disapprove of cream being in cocktails. It's not an experience 35 00:02:28,880 --> 00:02:33,520 Speaker 1: that I enjoy. But I mean even even during my 36 00:02:33,600 --> 00:02:36,120 Speaker 1: days when like my ultimate drink was a mud slide, 37 00:02:36,440 --> 00:02:40,160 Speaker 1: I was like, why does this grasshoppers thing exist? Did 38 00:02:40,160 --> 00:02:43,200 Speaker 1: you like mint chocolate chip? I? I loved mint chocolate chip. 39 00:02:43,240 --> 00:02:46,440 Speaker 1: I scream it's weird. Then, I don't know, because to 40 00:02:46,520 --> 00:02:48,800 Speaker 1: me the time, the two times I've had it in 41 00:02:48,840 --> 00:02:54,880 Speaker 1: my life, the alcohol was not I didn't really notice it. 42 00:02:54,880 --> 00:02:58,080 Speaker 1: It was essentially a mint chocolate chip ice cream shake. 43 00:02:58,480 --> 00:03:02,200 Speaker 1: Maybe I've just never had like decent creme de menthe 44 00:03:02,360 --> 00:03:04,079 Speaker 1: and it, and maybe I was mad about that. I'm 45 00:03:04,080 --> 00:03:09,320 Speaker 1: not sure. Maybe, I mean they are very particular. I 46 00:03:09,320 --> 00:03:12,839 Speaker 1: probably would order them if I had my druthers, I'd 47 00:03:12,840 --> 00:03:16,560 Speaker 1: probably order them like once a year, maybe twice, maybe 48 00:03:16,360 --> 00:03:21,400 Speaker 1: minus the cream. I do. I do like chocolate flavors 49 00:03:21,400 --> 00:03:26,040 Speaker 1: and alcohol and mid flavors and alcohol. So huh, Okay, 50 00:03:26,880 --> 00:03:29,320 Speaker 1: you need to find one in Atlanta. Actually I know 51 00:03:29,440 --> 00:03:34,160 Speaker 1: exactly where to find one one one. But in the 52 00:03:34,280 --> 00:03:37,680 Speaker 1: mean time, for you listeners, this brings us to your 53 00:03:37,760 --> 00:03:47,280 Speaker 1: question the grasshopper. What is it? Well, it is equal 54 00:03:47,360 --> 00:03:51,160 Speaker 1: parts heavy cream, green Creme de men and white creme 55 00:03:51,200 --> 00:03:58,520 Speaker 1: to cocoo shakespeream Enjoy. It's green and sweet and sometimes 56 00:03:58,600 --> 00:04:03,520 Speaker 1: garnished within ore o like on the side and or 57 00:04:03,960 --> 00:04:10,160 Speaker 1: crushed oreos on the rim. Sometimes it's topped with Lauren, Lauren, 58 00:04:10,360 --> 00:04:17,400 Speaker 1: hold your judgment. Sometimes it's top to chocolate shavings. Wisconsin 59 00:04:17,600 --> 00:04:20,839 Speaker 1: has their own variation which does about the cream with 60 00:04:20,920 --> 00:04:23,320 Speaker 1: ice cream. We're going to get more into that later. 61 00:04:24,279 --> 00:04:27,560 Speaker 1: I love this quote from mixologist out of Portland. When 62 00:04:27,560 --> 00:04:30,080 Speaker 1: I first started tending bar, I had a bunch of 63 00:04:30,120 --> 00:04:33,440 Speaker 1: regulars who were all from Wisconsin. They were about my age, 64 00:04:33,440 --> 00:04:37,000 Speaker 1: and a lot of them were former bartenders. They indoctrinated 65 00:04:37,040 --> 00:04:41,239 Speaker 1: me into Wisconsin style of drinking, which is all about fun. 66 00:04:41,960 --> 00:04:44,840 Speaker 1: I do like that. I do maybe maybe like it's 67 00:04:44,880 --> 00:04:47,040 Speaker 1: my sweetness and alcohol things that I'm running into. Anyway, 68 00:04:47,080 --> 00:04:49,680 Speaker 1: I'm sorry, I know, no judgment. If this is what 69 00:04:49,720 --> 00:04:53,719 Speaker 1: you like, No, it's it's a heavy drink, for sure. 70 00:04:53,800 --> 00:04:57,400 Speaker 1: It's a dessert drink, it is. And I have plenty 71 00:04:57,440 --> 00:05:02,279 Speaker 1: of friends who do not like mint, and I am not. 72 00:05:02,920 --> 00:05:06,000 Speaker 1: Possibly I am allergic. I don't know, but I understand, Lauren. 73 00:05:06,040 --> 00:05:08,799 Speaker 1: I'm not judging you, as you are not judging other people. 74 00:05:08,839 --> 00:05:11,200 Speaker 1: So I'm going on a minor emotional journey here. Um, 75 00:05:11,240 --> 00:05:13,760 Speaker 1: but okay, Yeah. There are any number of variations on 76 00:05:13,800 --> 00:05:17,000 Speaker 1: the grasshopper. Non alcoholic milkshakes flavored with mint and chocolate 77 00:05:17,000 --> 00:05:22,160 Speaker 1: are often called grasshoppers. The Twinkie Cookbook, which is a 78 00:05:22,240 --> 00:05:26,760 Speaker 1: thing that exists, has a recipe that involves a blending 79 00:05:27,240 --> 00:05:31,640 Speaker 1: whole twinkies into such a milkshake and through a grasshopper. Yeah, 80 00:05:31,680 --> 00:05:36,720 Speaker 1: oh my goodness, okay, yeah creamy. Sure. Yeah. You can 81 00:05:36,760 --> 00:05:39,599 Speaker 1: swap out the heavy cream and add in an equal 82 00:05:39,640 --> 00:05:43,040 Speaker 1: part of vodka and that's a flying grasshopper. I feel 83 00:05:43,040 --> 00:05:44,920 Speaker 1: like that would be more of my style. I can 84 00:05:45,040 --> 00:05:47,279 Speaker 1: I can see that. Yeah. Or you can add coffee 85 00:05:47,279 --> 00:05:52,440 Speaker 1: for a brown grasshopper. A Marie grasshopper has green sharp 86 00:05:52,520 --> 00:05:56,640 Speaker 1: choose cream to cut cow white and enterious liquor fresh 87 00:05:56,640 --> 00:05:59,560 Speaker 1: cream and mint. I read about a bar in Phoenix 88 00:05:59,560 --> 00:06:03,200 Speaker 1: that Sir Or possibly served past Tense a cocktail called 89 00:06:03,240 --> 00:06:06,800 Speaker 1: the Green Shoppy Long, which is a creamy mint cocktail 90 00:06:06,839 --> 00:06:09,800 Speaker 1: made with broncomenta, which is a mintia morrow that's more 91 00:06:09,880 --> 00:06:13,400 Speaker 1: bitter than creme de mint and is served with a 92 00:06:13,440 --> 00:06:19,159 Speaker 1: sidecar of roasted grasshoppers coated in chili dust. Oh I'm 93 00:06:19,200 --> 00:06:24,000 Speaker 1: into that, I know, right, sounds excellent. Uh and yes. 94 00:06:24,000 --> 00:06:27,080 Speaker 1: In these are modern times, bitters or in amorrow are 95 00:06:27,640 --> 00:06:32,359 Speaker 1: common additions or substitutions in grasshoppers at cocktail bars. The 96 00:06:32,360 --> 00:06:35,760 Speaker 1: grasshopper is one that some bartenders really enjoy riffing on, 97 00:06:36,320 --> 00:06:39,119 Speaker 1: usually minus the cream element. And plus a good dose 98 00:06:39,440 --> 00:06:43,080 Speaker 1: of earthy bitter flavors. The Praying Mantis with rum Chatta, 99 00:06:43,320 --> 00:06:46,440 Speaker 1: which I guess isn't that earthier bitter? The Grasshopper Swizzle 100 00:06:46,480 --> 00:06:49,840 Speaker 1: with pandan and five spice. A bar in London called 101 00:06:49,880 --> 00:06:54,120 Speaker 1: still Water does a clarified grasshopper milk punch. Clarified milk 102 00:06:54,160 --> 00:06:56,520 Speaker 1: punch being one in which you you blend a drink 103 00:06:56,720 --> 00:06:59,440 Speaker 1: involving both milk and an acid like lemon juice that 104 00:06:59,480 --> 00:07:02,240 Speaker 1: will curdl the milk. You let that sit overnight and 105 00:07:02,279 --> 00:07:04,480 Speaker 1: then strain out the curds, and the resulting drink will 106 00:07:04,520 --> 00:07:07,719 Speaker 1: have the smoothness of a cream cocktail without the weight 107 00:07:08,200 --> 00:07:11,480 Speaker 1: of the cream. Yeah, so I actually really want to 108 00:07:11,480 --> 00:07:15,880 Speaker 1: try that. Yeah, yeah, yeah, that sounds good. Indeed, there's 109 00:07:15,920 --> 00:07:21,400 Speaker 1: also indeed grasshopper pie and more on that one later. Yes, okay, 110 00:07:21,440 --> 00:07:25,520 Speaker 1: but to really understand what the grasshopper is, uh, you 111 00:07:25,600 --> 00:07:29,880 Speaker 1: need to know about those ingredients. So cream, cremed cremed 112 00:07:30,040 --> 00:07:39,280 Speaker 1: co cow, what are they? Well? Uh, well, okay, you 113 00:07:39,320 --> 00:07:42,440 Speaker 1: probably know what cream is. You know, milk with a 114 00:07:42,520 --> 00:07:45,119 Speaker 1: higher percentage of milk fat left in or added back 115 00:07:45,160 --> 00:07:48,000 Speaker 1: in during processing. In the States, whipping cream is about 116 00:07:48,000 --> 00:07:51,120 Speaker 1: thirty milk fat and heavy cream is about thirty eight 117 00:07:51,200 --> 00:07:53,440 Speaker 1: percent milk fat. And you want to go for heavy 118 00:07:53,480 --> 00:07:58,000 Speaker 1: cream when you're mixing in an alcohol or acids like citrus, 119 00:07:58,040 --> 00:08:01,080 Speaker 1: because the fat content is so high that they don't 120 00:08:01,160 --> 00:08:05,640 Speaker 1: contain enough casins to actually form kurds. So you will 121 00:08:05,640 --> 00:08:10,920 Speaker 1: prevent your drink from curdling by using that heavy cream. Okay, yeah, 122 00:08:11,320 --> 00:08:14,720 Speaker 1: but let's look at those alcohols. Yes, Crema minth, which 123 00:08:14,760 --> 00:08:19,920 Speaker 1: translates from French to mint cream, doesn't contain cream. About 124 00:08:19,960 --> 00:08:25,400 Speaker 1: fifty proof. Creme deccao, translate from French into cacoo cream, 125 00:08:25,440 --> 00:08:33,720 Speaker 1: also doesn't contain cream. Also about sorry, yes, correct. According 126 00:08:33,760 --> 00:08:36,880 Speaker 1: to the European Union, crem da has nothing to do 127 00:08:36,960 --> 00:08:39,800 Speaker 1: with cream, but requires that the liquor has to have 128 00:08:39,960 --> 00:08:43,960 Speaker 1: two sugar per leader. Yeah. Yeah, there are lots of 129 00:08:44,120 --> 00:08:48,200 Speaker 1: liqueurs or liquors called kremda whatever. Creme de violet is 130 00:08:48,240 --> 00:08:51,280 Speaker 1: another popular one and is what gives aviations that lovely purple. 131 00:08:51,760 --> 00:08:58,040 Speaker 1: But yeah, cremda, etcetera comes in just about every flavor peach, passion, fruit, strawberry, raspberry, BlackBerry, 132 00:08:58,040 --> 00:09:02,440 Speaker 1: black currant, grapefruit, melon, figs, hazelnut, bananas, newfangled stuff like Lchi, 133 00:09:04,240 --> 00:09:08,000 Speaker 1: and this usage of creme for liqueurs comes from about 134 00:09:08,040 --> 00:09:11,560 Speaker 1: the eighteen twenties. And it's possible that the etymology is 135 00:09:11,600 --> 00:09:15,160 Speaker 1: based on cream in the in the poetical senses, in 136 00:09:15,240 --> 00:09:17,800 Speaker 1: like the best part of or the essence of a thing, 137 00:09:18,760 --> 00:09:22,720 Speaker 1: or since creme indicates a thicker viscosity than other liquors, 138 00:09:22,720 --> 00:09:25,160 Speaker 1: what with all that sugar, the etymology could come from 139 00:09:25,160 --> 00:09:31,720 Speaker 1: the thickness of cream. Not sure they're mysteries histories. We 140 00:09:31,800 --> 00:09:36,880 Speaker 1: all know it. Crem de minth comes in two basic varieties, 141 00:09:36,960 --> 00:09:39,559 Speaker 1: the green or the white, whereby white they mean clear, 142 00:09:40,120 --> 00:09:43,760 Speaker 1: and originally the green variety got its color from steeping 143 00:09:44,120 --> 00:09:47,680 Speaker 1: mint leaves in whatever base alcohol, whatever neutral based alcohol 144 00:09:47,720 --> 00:09:50,440 Speaker 1: you're using these days, it's more likely to be food coloring. 145 00:09:51,640 --> 00:09:55,000 Speaker 1: Creme coco comes in brown or white, whereby white they 146 00:09:55,040 --> 00:09:59,960 Speaker 1: also mean clear, and again originally came from just steep 147 00:10:00,080 --> 00:10:04,440 Speaker 1: ng cow beans in a base alcohol. But you know, now, 148 00:10:04,440 --> 00:10:08,480 Speaker 1: it's what have you? She just put her her fist 149 00:10:08,600 --> 00:10:11,640 Speaker 1: under her chin and she's shaking her head. Whatever that 150 00:10:11,679 --> 00:10:14,880 Speaker 1: means to you, that's what we're trying to communicate that. Yeah, 151 00:10:14,960 --> 00:10:20,240 Speaker 1: there's uh gesticulations in podcast formats so useful and yes, 152 00:10:20,640 --> 00:10:23,920 Speaker 1: they are fairly sweet and fairly light on the on 153 00:10:23,960 --> 00:10:28,400 Speaker 1: the actual booze. Right. The current owner of to Jacks 154 00:10:28,400 --> 00:10:31,240 Speaker 1: in New Orleans, the bar that often gives the credit 155 00:10:31,360 --> 00:10:34,240 Speaker 1: for the invention of the grasshopper nearly a century ago, 156 00:10:34,840 --> 00:10:37,880 Speaker 1: once said, it's not really a strong drink. So if 157 00:10:37,920 --> 00:10:39,520 Speaker 1: you give your nine year old a sip of this 158 00:10:39,679 --> 00:10:42,160 Speaker 1: mint chocolate chip drink, it's not giving them a sip 159 00:10:42,160 --> 00:10:49,480 Speaker 1: of bourbon. This is New Orleans, right. We didn't make 160 00:10:49,480 --> 00:10:53,320 Speaker 1: it there. We were too full. We passed it and 161 00:10:53,440 --> 00:10:58,160 Speaker 1: we were too full. There's so many things. Um. Apparently 162 00:10:58,240 --> 00:11:02,439 Speaker 1: nowadays their iteration comes with a brandy float. And they 163 00:11:02,520 --> 00:11:07,240 Speaker 1: celebrated one hundred years of grasshoppers in and we were there, 164 00:11:07,960 --> 00:11:11,080 Speaker 1: but we didn't go. It's we fit in a lot, 165 00:11:11,240 --> 00:11:13,199 Speaker 1: but we couldn't do it all. We were only there 166 00:11:13,240 --> 00:11:17,120 Speaker 1: for five days, that's true. Um, here's the recipe of 167 00:11:17,200 --> 00:11:20,520 Speaker 1: you want it. One ounce white crime to Calco, one 168 00:11:20,559 --> 00:11:24,640 Speaker 1: half ounce dark crem to cow, one half ounce green 169 00:11:24,840 --> 00:11:28,120 Speaker 1: Creme de menth, one fourth ounce white crime de minth, 170 00:11:29,720 --> 00:11:34,760 Speaker 1: one eighth ounce brandy, one half ounce heavy whipping cream. 171 00:11:34,800 --> 00:11:36,600 Speaker 1: And I'm sure you can find the recipe somewhere, but 172 00:11:36,640 --> 00:11:40,480 Speaker 1: I'm probably just shake it, strain it. Yeah, there you go. 173 00:11:41,679 --> 00:11:48,720 Speaker 1: If we're looking at nutrition, Um, it's it's a sugary 174 00:11:48,880 --> 00:11:53,040 Speaker 1: dessert drink with cream in it. Yep, yeah, it's a 175 00:11:53,080 --> 00:11:54,920 Speaker 1: it's a it's a treat. It's a treat. It's a treat, 176 00:11:55,000 --> 00:11:59,200 Speaker 1: for sure. We do have some numbers to Jack sells 177 00:11:59,520 --> 00:12:03,400 Speaker 1: hundred of these a week, the owner pointed out. Since 178 00:12:03,440 --> 00:12:06,200 Speaker 1: people don't typically have the ingredients to make a grasshopper 179 00:12:06,320 --> 00:12:10,199 Speaker 1: on hand, it's preferred to buy at a bar when 180 00:12:10,280 --> 00:12:14,200 Speaker 1: you've got a hankering for one. On top of tourists 181 00:12:14,240 --> 00:12:17,080 Speaker 1: like us who just go to get one because that's 182 00:12:17,080 --> 00:12:20,240 Speaker 1: where they come from, they have generations of older folks 183 00:12:20,280 --> 00:12:25,479 Speaker 1: who have been enjoying the grasshopper since it's possible inception. 184 00:12:26,800 --> 00:12:29,920 Speaker 1: I definitely agree with that. There's certain drinks where I'm 185 00:12:29,960 --> 00:12:32,880 Speaker 1: just not going to buy. I just don't have comdiment, right, 186 00:12:32,920 --> 00:12:34,120 Speaker 1: I'm not going to go out and buy that for 187 00:12:34,200 --> 00:12:37,199 Speaker 1: my home use. Yes I would, I would totally. I 188 00:12:37,280 --> 00:12:42,800 Speaker 1: mean I frequently have something to the extent of branca 189 00:12:43,400 --> 00:12:46,080 Speaker 1: at home, so yeah, I don't know. I think I 190 00:12:46,120 --> 00:12:50,800 Speaker 1: need to reevaluate this some time. I think you need too. Um, 191 00:12:50,840 --> 00:12:55,880 Speaker 1: there's one establishment in Wisconsin, the Benedetti's Supper Club, where 192 00:12:56,000 --> 00:13:00,280 Speaker 1: your order of a grasshopper uses three four of a 193 00:13:00,360 --> 00:13:04,200 Speaker 1: gallon of ice cream. I'm sure that that's meant to 194 00:13:04,200 --> 00:13:07,760 Speaker 1: serve more than one human person. Meant to me too, 195 00:13:08,280 --> 00:13:10,800 Speaker 1: But I bet it doesn't. I I would drink it 196 00:13:10,880 --> 00:13:15,079 Speaker 1: probably goodness, my gracious, I would not my body. It 197 00:13:15,120 --> 00:13:18,840 Speaker 1: would just he'd be like a dried a grasshopper, young 198 00:13:19,920 --> 00:13:24,480 Speaker 1: drying up. The grasshopper is experiencing a bit of a 199 00:13:24,520 --> 00:13:28,640 Speaker 1: resurgence right now, bits um. For a long time it 200 00:13:28,640 --> 00:13:31,760 Speaker 1: has been seeing as something your grandmother would drink, or 201 00:13:31,840 --> 00:13:35,280 Speaker 1: a guilty pleasure. But now bartenders are starting to have 202 00:13:35,440 --> 00:13:37,920 Speaker 1: some fun with it. I read about one in l 203 00:13:37,960 --> 00:13:41,800 Speaker 1: A that's made with mescow. I don't want it. I 204 00:13:42,000 --> 00:13:46,520 Speaker 1: want it. I oh, I don't want cream in my mescal. Okay, no, 205 00:13:46,640 --> 00:13:50,319 Speaker 1: but uh but yes. As of one bartender in Toronto 206 00:13:50,559 --> 00:13:53,320 Speaker 1: reported to The Globe and Mail that he had served 207 00:13:53,400 --> 00:13:55,880 Speaker 1: more grasshoppers in the past year than he had in 208 00:13:55,920 --> 00:14:02,040 Speaker 1: the previous eighteen years combined. Whoa, wow, well and wow 209 00:14:03,000 --> 00:14:06,439 Speaker 1: all together. No old fashioned drinks are definitely as part 210 00:14:06,440 --> 00:14:09,720 Speaker 1: of the craft cocktail movement coming back and this one 211 00:14:10,000 --> 00:14:14,680 Speaker 1: is truly truly old fashioned. So let us get into that. 212 00:14:14,800 --> 00:14:16,760 Speaker 1: But first let us take a quick break for a 213 00:14:16,760 --> 00:14:29,760 Speaker 1: word from our sponsor, and we're back. Thank you, sponsor, Yes, 214 00:14:29,840 --> 00:14:33,120 Speaker 1: thank you. Okay, So we are going to have to 215 00:14:33,120 --> 00:14:36,280 Speaker 1: go in a few different directions to get this one 216 00:14:36,360 --> 00:14:41,520 Speaker 1: to come together. Historically speaking, first, cream in drinks milk 217 00:14:41,640 --> 00:14:44,080 Speaker 1: or cream might have been added to alcoholic drinks going 218 00:14:44,120 --> 00:14:47,720 Speaker 1: all the way back to the twelve hundreds CE or earlier, 219 00:14:48,200 --> 00:14:51,640 Speaker 1: with concoctions like the Caudle, which was sweetened spiced beer 220 00:14:51,680 --> 00:14:55,200 Speaker 1: plus cream or egg or oatmeal to thicken the drink. 221 00:14:55,360 --> 00:14:57,800 Speaker 1: You can see our butter beer episode for more on that. 222 00:14:58,400 --> 00:15:00,840 Speaker 1: Cream based cocktails as we know him today would have 223 00:15:00,840 --> 00:15:03,960 Speaker 1: originated in the very earliest days of cocktails in soda 224 00:15:03,960 --> 00:15:07,040 Speaker 1: fountains in the last couple of decades of the eighteen hundreds, 225 00:15:07,320 --> 00:15:11,320 Speaker 1: sweet syrups and sometimes medicinal liqueurs or tinctures were often 226 00:15:11,360 --> 00:15:14,480 Speaker 1: blended with ice cream or with cream to make them 227 00:15:14,480 --> 00:15:18,520 Speaker 1: more palatable. As as Lauren knows, and I'm about to 228 00:15:18,520 --> 00:15:21,240 Speaker 1: share it with you, I am very obsessed with the 229 00:15:21,280 --> 00:15:25,080 Speaker 1: movie Into the Spider Verse, and it's very good. Oh god, 230 00:15:25,160 --> 00:15:31,800 Speaker 1: it's amazing. And Nicolas Cage Noir. I love when he 231 00:15:31,840 --> 00:15:37,000 Speaker 1: says I love drinking egg creams. I have never felt 232 00:15:37,040 --> 00:15:40,960 Speaker 1: so seen by cage characters. Oh no, when he's got 233 00:15:41,000 --> 00:15:43,000 Speaker 1: the match and he's like, sometimes I just light a 234 00:15:43,040 --> 00:15:45,080 Speaker 1: match and I let it burned down. Just that feels something. 235 00:15:45,120 --> 00:15:48,840 Speaker 1: And then he goes, oh, that's the best. I like 236 00:15:48,920 --> 00:15:50,640 Speaker 1: the egg creams part. But I but I feel you 237 00:15:50,680 --> 00:15:57,520 Speaker 1: we are all in some way. But anyway, go on, okay, alright, 238 00:15:57,920 --> 00:16:02,240 Speaker 1: to crasshopper cocktails. Um, alright, So so let's sidestep slightly 239 00:16:02,520 --> 00:16:05,960 Speaker 1: from the cream and cocktails concept because around the same 240 00:16:06,000 --> 00:16:10,680 Speaker 1: time in a pharmacist named Emil Giffard was studying mint 241 00:16:10,760 --> 00:16:15,960 Speaker 1: in Ainger's on Angers, France. He was looking into mints 242 00:16:16,080 --> 00:16:20,800 Speaker 1: cooling and possible digestive properties, and wound up steam distilling 243 00:16:21,120 --> 00:16:25,160 Speaker 1: some clear alcohol with peppermint leaves um. The peppermint leaves 244 00:16:25,160 --> 00:16:28,280 Speaker 1: were of a varietal called black mitchum, imported from England, 245 00:16:28,640 --> 00:16:32,520 Speaker 1: and he he did this and created lustleie, a mint laqueur. 246 00:16:33,360 --> 00:16:36,080 Speaker 1: He called it mint pestile, after a popular type of 247 00:16:36,080 --> 00:16:39,920 Speaker 1: mint candy, and tested this new creation out on the 248 00:16:39,960 --> 00:16:43,240 Speaker 1: patrons of a nearby hotel. It was so popular that 249 00:16:43,280 --> 00:16:46,480 Speaker 1: he converted his pharmacy into a distillery in order to 250 00:16:46,560 --> 00:16:51,760 Speaker 1: create this and other botanical liqueurs. And yes, that Giffard, 251 00:16:51,800 --> 00:16:54,400 Speaker 1: because Giffard is still a very popular brand of kremd. 252 00:16:54,800 --> 00:17:00,480 Speaker 1: Fill in the blanks. Oh yeah. Um. Specifically, ment pastile 253 00:17:00,840 --> 00:17:04,399 Speaker 1: was very well known in France from about eight all 254 00:17:04,440 --> 00:17:06,879 Speaker 1: the way through World War Two, due in part to 255 00:17:07,040 --> 00:17:13,400 Speaker 1: some super successful illustrated poster campaigns. They're gorgeous. Just google it, um, Like, 256 00:17:13,600 --> 00:17:16,280 Speaker 1: my favorite might be Jonah sitting in the mouth of 257 00:17:16,280 --> 00:17:19,439 Speaker 1: the whale with a bottle of Menth pestile and and 258 00:17:19,520 --> 00:17:24,760 Speaker 1: the caption reads saved, I had Menth pestile. Oh yeah, 259 00:17:24,800 --> 00:17:28,840 Speaker 1: that sounds pretty excellent. Yeah um. Krem de Minth meanwhile, 260 00:17:29,040 --> 00:17:32,760 Speaker 1: came a couple of years after Menth pestile around eight seven, 261 00:17:32,920 --> 00:17:35,400 Speaker 1: with the addition of more sugar to the mix, and 262 00:17:35,480 --> 00:17:39,919 Speaker 1: again was probably a creation of Giffard's, although you know, 263 00:17:41,240 --> 00:17:45,200 Speaker 1: his was certainly the popular brand. He at some point 264 00:17:45,320 --> 00:17:48,080 Speaker 1: might have switched to using a local mint species called 265 00:17:48,080 --> 00:17:50,679 Speaker 1: Corsican mint. Uh. The Internet claims that this is the 266 00:17:50,800 --> 00:17:53,640 Speaker 1: classic flavoring for krem de Minth, but I couldn't find 267 00:17:53,640 --> 00:17:56,200 Speaker 1: a direct source on that. Both Black Mitcham and Corsekin 268 00:17:56,280 --> 00:17:59,199 Speaker 1: Mint contain a lot of menthal. So that's part of 269 00:17:59,240 --> 00:18:04,960 Speaker 1: that sharp fight and I have a fun well, I 270 00:18:04,960 --> 00:18:11,200 Speaker 1: think it's fun. Random fact. Sergey Rogmaninoff, the Russian composer, conductor, pianist, 271 00:18:11,240 --> 00:18:15,160 Speaker 1: and teetotaler, confessed to a friend a few days before 272 00:18:15,200 --> 00:18:18,879 Speaker 1: the world premiere of the Paganini Rhapsody that he was 273 00:18:18,960 --> 00:18:22,200 Speaker 1: nervous about parts of it, specifically for our music inclined 274 00:18:22,320 --> 00:18:28,080 Speaker 1: friends that high jumps in the variation. His friend, who 275 00:18:28,240 --> 00:18:31,600 Speaker 1: was talking to about this nervousness, pushed him to try 276 00:18:31,680 --> 00:18:35,399 Speaker 1: the Krima menth because this guy said he knew of 277 00:18:35,520 --> 00:18:41,960 Speaker 1: nothing better for jumps. Interesting okay, yeah. Rockmaninoff hesitated, but 278 00:18:42,080 --> 00:18:45,440 Speaker 1: was anxious enough to try it, So the friend got 279 00:18:45,480 --> 00:18:49,040 Speaker 1: a butler to pour a nice sized glass of Kryma Menth, 280 00:18:49,280 --> 00:18:53,600 Speaker 1: which Rockmaninoff downed. Afterwards, he attempted the piece for his friend, 281 00:18:53,960 --> 00:18:57,639 Speaker 1: um kind of like for him specifically, and pulled it 282 00:18:57,680 --> 00:19:04,320 Speaker 1: off flawlessly. As the story supposedly, Rockmaninoff drank a large 283 00:19:04,440 --> 00:19:08,720 Speaker 1: glass of the stuff before his highly praised performance in 284 00:19:08,720 --> 00:19:11,960 Speaker 1: Philadelphia of this piece, and from then on and he 285 00:19:12,080 --> 00:19:15,000 Speaker 1: never failed to have some krem de Minth before playing 286 00:19:15,040 --> 00:19:19,960 Speaker 1: that piece in public. When Rockmaninoff gave a score inscribed 287 00:19:20,000 --> 00:19:21,960 Speaker 1: to the friend that convinced him to try krem de 288 00:19:22,040 --> 00:19:27,119 Speaker 1: Mint before playing this, the variation was labeled the krem 289 00:19:27,160 --> 00:19:33,840 Speaker 1: de Minth variation, which I love, O Rachmaninoff. All right, yeah, stuff, 290 00:19:33,880 --> 00:19:37,639 Speaker 1: I didn't know the stuff. You didn't know. There's an 291 00:19:37,760 --> 00:19:42,359 Speaker 1: NBC slash house stuff work smash up. Yeah. Yeah, someone 292 00:19:42,480 --> 00:19:44,320 Speaker 1: someone get one of our one of our music geniuses 293 00:19:44,320 --> 00:19:48,520 Speaker 1: on this. Yeah. And yeah, the Gifar brand is still 294 00:19:48,560 --> 00:19:52,640 Speaker 1: family owned and operated, fourth generation now out in France. Oh. 295 00:19:53,000 --> 00:19:55,760 Speaker 1: I just got legitimately very happy about that. And I'm 296 00:19:55,800 --> 00:19:59,280 Speaker 1: not sure why, but good on you, good on you. Yeah. Absolutely. 297 00:20:00,080 --> 00:20:02,359 Speaker 1: The history of cremedic cocaw is a little harder to 298 00:20:02,400 --> 00:20:04,760 Speaker 1: track down, perhaps because it does not have such a 299 00:20:04,800 --> 00:20:09,960 Speaker 1: prominent brand specifically behind its creation. We do know that 300 00:20:10,040 --> 00:20:13,159 Speaker 1: Cacao was in France by the sixteen hundreds, and that 301 00:20:13,240 --> 00:20:17,000 Speaker 1: monks there were experimenting with creating distilled spirits around the 302 00:20:17,040 --> 00:20:21,360 Speaker 1: same time, and especially with these again medicinal preparations created 303 00:20:21,359 --> 00:20:26,560 Speaker 1: by steeping various panicles, herbs, nut seeds in distilled alcohol. Again, 304 00:20:26,800 --> 00:20:30,560 Speaker 1: surely someone could have done that with mint before give hard, 305 00:20:30,640 --> 00:20:34,080 Speaker 1: but probably who knows. At any rate. By the mid 306 00:20:34,119 --> 00:20:38,080 Speaker 1: eighteen hundreds, several French production companies were making cremedic cow, 307 00:20:38,600 --> 00:20:40,840 Speaker 1: and it is one of the key ingredients in the 308 00:20:40,920 --> 00:20:45,679 Speaker 1: Ginner Brandy Alexander, which combines it with the named liquor 309 00:20:45,960 --> 00:20:49,600 Speaker 1: and cream. Again, recipes for the gin version of that 310 00:20:49,720 --> 00:20:53,320 Speaker 1: first started showing up in the nineteen teens. So everything 311 00:20:53,400 --> 00:21:00,840 Speaker 1: is kind of swirling together but not quite mixing until Yeah, 312 00:21:00,920 --> 00:21:05,480 Speaker 1: let's talk about the grasshopper itself. So, according to cocktail legend, 313 00:21:06,080 --> 00:21:10,240 Speaker 1: Gillam and Marie to Jacques open to Jacques in eighteen 314 00:21:10,240 --> 00:21:15,280 Speaker 1: fifty six. In the nineteen tenths, Philibert Gaucher and his 315 00:21:15,359 --> 00:21:21,240 Speaker 1: family purchased that restaurant, and Guiche allegedly invented the Grasshopper 316 00:21:21,640 --> 00:21:24,439 Speaker 1: at a cocktail competition a little city you might have 317 00:21:24,480 --> 00:21:29,639 Speaker 1: heard of called New York City, and he won second 318 00:21:29,640 --> 00:21:32,080 Speaker 1: place for it. And it was pretty much the same 319 00:21:32,119 --> 00:21:34,720 Speaker 1: as it is today, equal parts cream, crimal meth, and 320 00:21:34,760 --> 00:21:38,400 Speaker 1: crim cow. The story goes he called it grasshopper because 321 00:21:38,400 --> 00:21:42,000 Speaker 1: of the color. That makes sense. He took the drink 322 00:21:42,160 --> 00:21:44,360 Speaker 1: with him when he moved to New Orleans, and featured 323 00:21:44,400 --> 00:21:47,919 Speaker 1: it at Two Jacques. Now, because this was around the 324 00:21:47,960 --> 00:21:54,240 Speaker 1: time of prohibition, written records are a little uh sparse. Yeah, yeah, this. 325 00:21:54,400 --> 00:21:58,760 Speaker 1: I think that he hypothetically invented it in nineteen nineteen 326 00:21:58,840 --> 00:22:05,200 Speaker 1: and the nineteen money was the beginning of prohibition. So yeah, 327 00:22:05,359 --> 00:22:09,240 Speaker 1: so you wouldn't be advertising it's necessarily you wouldn't be 328 00:22:09,280 --> 00:22:13,480 Speaker 1: as advertising it as something that had alcohol. But New 329 00:22:13,600 --> 00:22:16,439 Speaker 1: Orleans food historians are certain that you could get a 330 00:22:16,480 --> 00:22:20,320 Speaker 1: grasshopper at the restaurant by nine and that waiters would 331 00:22:20,520 --> 00:22:26,199 Speaker 1: add alcohol on the d l under their aprons after that. Also, 332 00:22:26,880 --> 00:22:30,879 Speaker 1: Two Jacks didn't have printed menus until nineteen eighties, which 333 00:22:31,000 --> 00:22:36,320 Speaker 1: makes it a bit harder to pin down specifics. Kentucky 334 00:22:36,600 --> 00:22:40,479 Speaker 1: also claims to have independently invented this cocktail um an 335 00:22:40,480 --> 00:22:43,440 Speaker 1: English chemist living near Louisville by the name of Lawrence 336 00:22:43,520 --> 00:22:46,880 Speaker 1: Puge blended one up in his home kitchen in nineteen 337 00:22:46,960 --> 00:22:52,080 Speaker 1: forty nine. So a minute later. Yes, and this brings 338 00:22:52,160 --> 00:22:57,320 Speaker 1: us to the Wisconsin version, which is essentially milkshake. I know. 339 00:22:59,040 --> 00:23:02,199 Speaker 1: So it's also difficult to pin down this story, but 340 00:23:02,280 --> 00:23:05,720 Speaker 1: it probably was the child of a Wisconsin supper club 341 00:23:05,800 --> 00:23:07,399 Speaker 1: like the one we mentioned at the top with a 342 00:23:07,520 --> 00:23:16,160 Speaker 1: three fourth scallona. Yeah, dessert cocktails were big at these establishments. Interestingly, 343 00:23:17,200 --> 00:23:19,280 Speaker 1: no one really takes credit for it. I find a 344 00:23:19,320 --> 00:23:21,080 Speaker 1: lot of times when we do these episodes, somebody's like 345 00:23:21,119 --> 00:23:25,640 Speaker 1: it's me and with someone else's like, no one's really 346 00:23:25,720 --> 00:23:30,000 Speaker 1: vuying for it specifically that I found. Um, please write 347 00:23:30,000 --> 00:23:32,680 Speaker 1: in listeners if you know, if you know a restaurant 348 00:23:32,680 --> 00:23:36,600 Speaker 1: that's like, that's us. Um. One part of it almost 349 00:23:36,600 --> 00:23:39,399 Speaker 1: certainly has to do with Wisconsin's dairy industry, which was 350 00:23:39,480 --> 00:23:41,760 Speaker 1: in full swing by the end of the nineteenth century. 351 00:23:42,119 --> 00:23:44,800 Speaker 1: And you can see our Sunday episode for their claim 352 00:23:44,840 --> 00:23:47,680 Speaker 1: to ice cream fain. You can also see our butter 353 00:23:47,760 --> 00:23:52,240 Speaker 1: episode for yeah, their claim and the margarine butter Fiasca 354 00:23:52,359 --> 00:23:56,639 Speaker 1: well fiasca. Um. It's like a civil war, it is. 355 00:23:57,000 --> 00:23:59,480 Speaker 1: I've been watching all the Marvel movies lately, so civil 356 00:23:59,480 --> 00:24:03,720 Speaker 1: War between our Van and Captain America's on my brain. 357 00:24:04,320 --> 00:24:08,520 Speaker 1: But it's similar butter margine. Oh absolutely yeah. Also, our 358 00:24:08,600 --> 00:24:12,440 Speaker 1: our sibling podcast, Ridiculous History, has a whole episode about that. Yes, 359 00:24:12,640 --> 00:24:16,280 Speaker 1: it's fascinating. But anyway, there was a lot of hardcore 360 00:24:16,400 --> 00:24:19,639 Speaker 1: marketing for the dairy industry within the state and a 361 00:24:19,640 --> 00:24:21,720 Speaker 1: lot of pride around it, so it makes sense that 362 00:24:21,800 --> 00:24:25,000 Speaker 1: they've tried to incorporate this into their cocktails. Absolutely, and 363 00:24:25,119 --> 00:24:29,399 Speaker 1: Wisconsinites were making ice cream cocktails as early as eight four. 364 00:24:29,840 --> 00:24:33,800 Speaker 1: That's when a crank operated milkshake mixer was first patented, 365 00:24:33,880 --> 00:24:37,200 Speaker 1: and marketing materials for it included a recipe for a 366 00:24:37,240 --> 00:24:41,000 Speaker 1: milkshake made with milk, ice flavored syrup and optional port 367 00:24:41,080 --> 00:24:45,520 Speaker 1: wine optional indeed. And then when the blender debuted in 368 00:24:45,520 --> 00:24:48,680 Speaker 1: the nineteen twenties, also in a mention out of Wisconsin, 369 00:24:49,080 --> 00:24:53,160 Speaker 1: folks were like, seriously, what can we put in here anything? 370 00:24:53,200 --> 00:24:56,080 Speaker 1: They just were experimenting and all these pieces came together, 371 00:24:56,160 --> 00:25:00,480 Speaker 1: and presto blendo ice cream Grasshopper. Since sub clubs were 372 00:25:00,520 --> 00:25:04,640 Speaker 1: generally a more sophisticated atmosphere than a bar, people made 373 00:25:04,680 --> 00:25:07,280 Speaker 1: a night of them. They usually were like a three 374 00:25:07,320 --> 00:25:10,600 Speaker 1: course meal type thing. Um, so you would get a 375 00:25:10,640 --> 00:25:17,280 Speaker 1: before dinner drink and after dinner dessert cocktail. Grasshopper. There 376 00:25:17,280 --> 00:25:20,439 Speaker 1: are about three hundred supper clubs still in operation in Wisconsin. 377 00:25:21,480 --> 00:25:24,600 Speaker 1: And if you're interested in ice cream cocktails and you 378 00:25:24,720 --> 00:25:28,440 Speaker 1: happen to find yourself in Milwaukee, UM, I haven't been there. 379 00:25:28,480 --> 00:25:30,919 Speaker 1: But I've heard tell that you should check out Bryant's 380 00:25:31,040 --> 00:25:35,040 Speaker 1: Cocktail Lounge. Um. They've been in the business since and 381 00:25:35,080 --> 00:25:40,720 Speaker 1: currently serve about fifty different varieties of milkshake cocktail. WHOA, yeah, 382 00:25:40,760 --> 00:25:45,320 Speaker 1: all right. The Grasshopper didn't really take off across the 383 00:25:45,440 --> 00:25:48,919 Speaker 1: US until the nineteen fifties. It also went on to 384 00:25:49,000 --> 00:25:52,720 Speaker 1: inspire yes, a pie with a minty, fluffy filling and 385 00:25:52,800 --> 00:25:57,359 Speaker 1: a chocolate cookie crust. Supposedly, the pie happened when wife 386 00:25:57,480 --> 00:26:02,439 Speaker 1: of that Kentucky chemist Lawrence Pugh got inspiration from her 387 00:26:02,480 --> 00:26:06,960 Speaker 1: husband's cocktail. The pie feeling consists of milk melted marshmallows 388 00:26:07,200 --> 00:26:10,040 Speaker 1: and a drink or two worth of crema and cremo. 389 00:26:10,119 --> 00:26:15,440 Speaker 1: Acow I have had one of those good little icebox pie. 390 00:26:16,440 --> 00:26:19,960 Speaker 1: The Grasshopper increased in popularity in the nineteen seventies through 391 00:26:20,040 --> 00:26:22,560 Speaker 1: the early nineties or so. The seventies were really big 392 00:26:22,600 --> 00:26:26,760 Speaker 1: on cream based cocktails, and then the push for sweet 393 00:26:26,840 --> 00:26:30,160 Speaker 1: and brightly colored and vaguely milkshaky things through the next 394 00:26:30,200 --> 00:26:34,960 Speaker 1: couple of decades really just carried it through. The early 395 00:26:35,040 --> 00:26:39,040 Speaker 1: ots ignored cream based cocktails for the most part. But yeahs, 396 00:26:39,119 --> 00:26:42,199 Speaker 1: as we said earlier, they are resurging or in some 397 00:26:42,280 --> 00:26:48,159 Speaker 1: places never left. Yeah. I would really love for people, 398 00:26:48,640 --> 00:26:52,080 Speaker 1: especially I guess them Wisconsin to write in about this 399 00:26:52,200 --> 00:26:55,240 Speaker 1: because I was I was trying to think of where 400 00:26:55,280 --> 00:26:57,000 Speaker 1: I could get them in Atlanta, where they're not like 401 00:26:57,080 --> 00:26:59,760 Speaker 1: I would have to ask and hope the bartenders didn't 402 00:26:59,840 --> 00:27:02,920 Speaker 1: roll their eyes. But like, it's just on the menu 403 00:27:03,000 --> 00:27:04,840 Speaker 1: and I can only think of two. Which two might 404 00:27:04,840 --> 00:27:07,760 Speaker 1: be a lot, I don't know, but um, yeah, I'd 405 00:27:07,760 --> 00:27:11,000 Speaker 1: love to hear from people in different parts of the country. Yeah, yeah, 406 00:27:11,160 --> 00:27:12,920 Speaker 1: is this kind of thing common on your menu? Did 407 00:27:12,920 --> 00:27:16,000 Speaker 1: you grow up watching your parents or grandparents drinking it? 408 00:27:16,080 --> 00:27:20,200 Speaker 1: Did when you came of a responsible alcohol drinking age, 409 00:27:20,680 --> 00:27:22,800 Speaker 1: did did you start drinking that kind of thing? Did 410 00:27:22,800 --> 00:27:25,879 Speaker 1: it fall away from your from your cocktail purview or 411 00:27:26,000 --> 00:27:28,440 Speaker 1: has it always been part of it? You know? It 412 00:27:28,080 --> 00:27:32,040 Speaker 1: reminds me of the kind of like brunch cocktail offerings 413 00:27:32,240 --> 00:27:36,800 Speaker 1: of what are they called in New Orleans? Um, well, yeah, 414 00:27:36,840 --> 00:27:41,760 Speaker 1: but the oh eye openers, eye openers. Yes, the concept 415 00:27:41,800 --> 00:27:43,280 Speaker 1: of an eye open air drink, which is a little 416 00:27:43,280 --> 00:27:46,840 Speaker 1: bit sweeter and a little bit more chloric like, right, 417 00:27:48,000 --> 00:27:50,960 Speaker 1: sort of like the worst nutritional version of a protein shake. 418 00:27:51,040 --> 00:27:57,720 Speaker 1: For breakfast. Yeah, but it'll open your eyes right up. Heck. Yeah. Yeah. 419 00:27:57,840 --> 00:28:00,600 Speaker 1: So I think this brings us to the end this 420 00:28:00,720 --> 00:28:03,760 Speaker 1: our cocktail hour on Grasshoppers. We do have a little 421 00:28:03,800 --> 00:28:06,560 Speaker 1: bit more for you, but first we have one more 422 00:28:06,600 --> 00:28:20,000 Speaker 1: quick break forward from our sponsor and we're back. Thank 423 00:28:20,000 --> 00:28:23,159 Speaker 1: you sponsors, Yes, thank you, and we're back with listen 424 00:28:24,880 --> 00:28:31,359 Speaker 1: Nerve Grasshoper. Yeah, there you go. It took me a second, 425 00:28:31,400 --> 00:28:35,080 Speaker 1: but I got in there. Yeah. You ish, You're You're 426 00:28:35,119 --> 00:28:38,080 Speaker 1: a good You're a good partner to have on this, 427 00:28:38,080 --> 00:28:41,680 Speaker 1: this our podcasting gig. Thank you here a good partner. 428 00:28:42,480 --> 00:28:45,640 Speaker 1: Thank you. We're like two grasshoppers out in the wild. 429 00:28:48,480 --> 00:28:52,240 Speaker 1: Libby Roofs. As a child, my mom was obsessed with 430 00:28:52,360 --> 00:28:55,720 Speaker 1: days gone by, and we'll talk in depth about an old, 431 00:28:55,920 --> 00:28:59,720 Speaker 1: crusty cookbook that belonged to my great great grandmother. She 432 00:28:59,720 --> 00:29:02,680 Speaker 1: would use the respecies in this book for a household chores, 433 00:29:02,760 --> 00:29:07,080 Speaker 1: from cleaning silver to curing the common cold. There was 434 00:29:07,120 --> 00:29:10,960 Speaker 1: a particular concoction that was always parked in the top 435 00:29:11,040 --> 00:29:14,600 Speaker 1: shelf in our fridge once the cold winds of autumn 436 00:29:14,600 --> 00:29:18,000 Speaker 1: started to blow, always in a mason jar, looking dubious 437 00:29:18,040 --> 00:29:20,160 Speaker 1: to my young mind. There would be a jar of 438 00:29:20,360 --> 00:29:24,480 Speaker 1: amber colored goop with dark onion strands floating in it. 439 00:29:24,960 --> 00:29:28,880 Speaker 1: This was the cough medicine of my childhood. It was 440 00:29:29,040 --> 00:29:33,840 Speaker 1: utterly disgusting. Apparently my mother would boil sliced onions and 441 00:29:33,920 --> 00:29:37,000 Speaker 1: honey for a certain amount of time, jarret and place 442 00:29:37,080 --> 00:29:40,280 Speaker 1: it in the fridge. If anyone had the tiniest of coughs, 443 00:29:40,360 --> 00:29:43,719 Speaker 1: you would find yourself facing an overly large spoonful of 444 00:29:43,760 --> 00:29:48,920 Speaker 1: this medicine. I cannot answer if this concoction actually did help, 445 00:29:49,280 --> 00:29:51,760 Speaker 1: but I do know that I would. I would stifle 446 00:29:51,800 --> 00:29:55,160 Speaker 1: my coughs. Went around my mother on the topic of 447 00:29:55,200 --> 00:29:59,000 Speaker 1: crying while slicing onions. As a teenager, I worked at 448 00:29:59,040 --> 00:30:01,520 Speaker 1: a subway after school, and I was usually put in 449 00:30:01,600 --> 00:30:04,680 Speaker 1: charge of slicing onions. I wore a lot of intricate 450 00:30:04,920 --> 00:30:08,320 Speaker 1: gothic makeup that would have dripped on my face if 451 00:30:08,360 --> 00:30:12,360 Speaker 1: I had gone unprepared. I started taking swimming goggles to 452 00:30:12,520 --> 00:30:17,280 Speaker 1: work to slice onions my makeup stage intact. I'm sure 453 00:30:17,320 --> 00:30:20,200 Speaker 1: it was a comical site seeing a tiny gothic kid 454 00:30:20,440 --> 00:30:26,000 Speaker 1: slicing onions and swimming goggles. But a beautiful, beautiful, Oh, 455 00:30:26,080 --> 00:30:27,920 Speaker 1: I love it so much. All the goth kid in 456 00:30:27,960 --> 00:30:34,040 Speaker 1: me sees the goth kid in you. Oh um, oh yeah, 457 00:30:34,200 --> 00:30:36,680 Speaker 1: Katie wrote. For as long as my mom and I 458 00:30:36,720 --> 00:30:40,160 Speaker 1: can remember, I've always had a hard time going to sleep. Originally, 459 00:30:40,240 --> 00:30:41,680 Speaker 1: part of this was because I wanted to stay up 460 00:30:41,680 --> 00:30:44,719 Speaker 1: watching cartoons and the Disney Channel. One day, when I 461 00:30:44,760 --> 00:30:46,840 Speaker 1: was five or six years old, my mom tried to 462 00:30:47,000 --> 00:30:49,240 Speaker 1: gently encourage me to go to bed by changing the 463 00:30:49,280 --> 00:30:51,920 Speaker 1: TV channel to something she thought I wouldn't like. Thinking 464 00:30:52,000 --> 00:30:54,600 Speaker 1: I would just leave from boredom, she decided to put 465 00:30:54,600 --> 00:30:57,080 Speaker 1: on the Food Network, and I can safely say she 466 00:30:57,120 --> 00:30:59,840 Speaker 1: didn't expect me to keep watching. The show is playing 467 00:30:59,840 --> 00:31:02,160 Speaker 1: on Food Network at night. Weren't shows like Rachel Ray's 468 00:31:02,200 --> 00:31:04,920 Speaker 1: or Emeralds. They were shows like Unwrapped, which showed how 469 00:31:05,000 --> 00:31:07,960 Speaker 1: mass made foods were produced and more importantly for the 470 00:31:08,040 --> 00:31:11,080 Speaker 1: story Alton Brown's Good Eats. Good Eats wasn't just a 471 00:31:11,120 --> 00:31:14,720 Speaker 1: cooking show. Besides making enticing dishes, Alton often explained the 472 00:31:14,760 --> 00:31:17,800 Speaker 1: science behind various things in cooking. Heck, that was the 473 00:31:17,800 --> 00:31:20,000 Speaker 1: main reason he made the show, to explain signs of cooking. 474 00:31:20,440 --> 00:31:23,720 Speaker 1: He also explained such things in visually interesting ways, such 475 00:31:23,720 --> 00:31:26,640 Speaker 1: as with giant models of fat molecules, or using boxing 476 00:31:26,640 --> 00:31:29,959 Speaker 1: puppets to represent the eternal fight for flaky or tender 477 00:31:30,200 --> 00:31:33,400 Speaker 1: pie crests. Thanks to this show, my young self got 478 00:31:33,520 --> 00:31:36,800 Speaker 1: very interested in science, especially chemistry. I took pride in 479 00:31:36,880 --> 00:31:39,680 Speaker 1: understanding the pH scale long before the topic was covered 480 00:31:39,720 --> 00:31:42,640 Speaker 1: in school, and explaining fat and sugar molecules helped me 481 00:31:42,680 --> 00:31:47,360 Speaker 1: with organic chemistry in my high school classes too. Oh yeah, 482 00:31:47,480 --> 00:31:52,480 Speaker 1: I I loved Good Eats. Yeah yeah, growing up it was. 483 00:31:52,280 --> 00:31:55,120 Speaker 1: It was one of my one of my favorites. Certainly. Yeah. 484 00:31:55,320 --> 00:31:57,320 Speaker 1: I as I said in that episode, I didn't really 485 00:31:57,320 --> 00:31:59,760 Speaker 1: watch a lot of food TV, but I did love 486 00:31:59,760 --> 00:32:01,480 Speaker 1: Also and Brown. I had a friend who watched a 487 00:32:01,480 --> 00:32:03,560 Speaker 1: lot of it, so kind of like it would filter 488 00:32:03,760 --> 00:32:09,160 Speaker 1: through that she loved Dalton Brown. And he is local 489 00:32:09,280 --> 00:32:11,920 Speaker 1: about town. So I've seen him a couple of times 490 00:32:11,960 --> 00:32:15,240 Speaker 1: and it's always like, oh, also, he has that video 491 00:32:15,240 --> 00:32:18,280 Speaker 1: of him sabraging a champagne bottle and I watched it 492 00:32:18,320 --> 00:32:23,400 Speaker 1: before we surros and I still failed. But you know, 493 00:32:23,840 --> 00:32:28,720 Speaker 1: he's a pro and I'm not. Well, you know, especially then, 494 00:32:28,760 --> 00:32:30,440 Speaker 1: you were we were just getting started out. We were 495 00:32:30,640 --> 00:32:32,520 Speaker 1: we were, Yeah, he's got a couple of years on us, 496 00:32:32,520 --> 00:32:36,040 Speaker 1: so you know, we're working towards it. We're working towards it. True. Yeah, 497 00:32:36,240 --> 00:32:38,239 Speaker 1: I have a I was a little bit older when 498 00:32:38,240 --> 00:32:39,720 Speaker 1: the show started. A number of my friends got to 499 00:32:39,760 --> 00:32:42,880 Speaker 1: work on that series, and that's a really exciting all 500 00:32:43,040 --> 00:32:46,560 Speaker 1: the stories from it are are absolutely lovely. Um oh 501 00:32:46,560 --> 00:32:48,320 Speaker 1: and also I wanted to put in that a Lillian 502 00:32:48,440 --> 00:32:51,560 Speaker 1: on Facebook just wrote in like pretty much the same day, 503 00:32:51,640 --> 00:32:54,600 Speaker 1: I think to say that, uh that good eats were 504 00:32:54,640 --> 00:32:56,320 Speaker 1: Alton Brown in general is one of the shows that 505 00:32:56,360 --> 00:32:58,600 Speaker 1: her and her thirteen year old get to watch together 506 00:32:58,840 --> 00:33:05,280 Speaker 1: and enjoy enjoy the concept of cooking science. Brown, if 507 00:33:05,320 --> 00:33:09,520 Speaker 1: you're listening, we're here. You're here, call us, yeah, or 508 00:33:09,640 --> 00:33:13,960 Speaker 1: don't call us because we don't have a phone number. Um, 509 00:33:14,000 --> 00:33:17,760 Speaker 1: but you know what we mean. It's clear what we mean, 510 00:33:18,560 --> 00:33:24,080 Speaker 1: Alton Brown. But in the meantime, while we're waiting for 511 00:33:24,160 --> 00:33:27,560 Speaker 1: Alton Brown to contact us, thank you so much for 512 00:33:27,640 --> 00:33:31,560 Speaker 1: all three of these listeners for contacting us. You two 513 00:33:31,600 --> 00:33:33,600 Speaker 1: can contact us if you'd like to email as you 514 00:33:33,640 --> 00:33:37,240 Speaker 1: can or email is hello at savor pod dot com. 515 00:33:37,280 --> 00:33:39,720 Speaker 1: You can also find us on social media. We are 516 00:33:39,800 --> 00:33:43,800 Speaker 1: on Twitter, Facebook, and Instagram at savor pod. We do 517 00:33:43,880 --> 00:33:46,240 Speaker 1: hope to hear from you. Savor is a production of 518 00:33:46,280 --> 00:33:49,320 Speaker 1: I heart Radio and Stuff Media. For more podcasts from 519 00:33:49,320 --> 00:33:52,160 Speaker 1: I heart Radio, visit the iHeart Radio app, Apple Podcasts, 520 00:33:52,240 --> 00:33:55,040 Speaker 1: or wherever you listen to your favorite shows. Thank you 521 00:33:55,120 --> 00:33:58,040 Speaker 1: as always to our superproducers Dylan Fagan and Andrew Howard. 522 00:33:58,240 --> 00:33:59,880 Speaker 1: Thank you to you for listening, and we hope that 523 00:34:00,000 --> 00:34:01,960 Speaker 1: that's more good things are come in your way.