September 18, 2024 • 34 mins
Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.
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Episode Transcript
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Speaker 1 (00:09):
Hello, and welcome to Savor productive of iHeartRadio.
Speaker 2 (00:11):
I'm Anne and I'm Lauren Vogelbaum, and today we have
an episode for you about Kahita.
Speaker 1 (00:17):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:21):
Oh no, you always had. It's not like it's a
surprise question.
Speaker 1 (00:26):
Well maybe it was because it was Hispanic heritage. One.
Speaker 2 (00:29):
Oh yes, and it's also that's oh my goodness. Yeah,
it's actually as we record this episode, today is the
Mexican Day of Independence. And I love Kahita. It's one
of my very favorite things. And so yeah, here we are.
Speaker 1 (00:49):
Yeah, here we are. I can't say that I've ever
had it.
Speaker 2 (00:52):
O man with that, I know your feelings about caramel,
and I'm convinced that I don't know, like like, I
feel like some of your dislikes are based on foods
that I think you've mixed up with other foods, like
you know. So I'm like, I'm like, are you talking
(01:13):
about like dairy queen caramel sauce that you dislike or
are you talking about like a handmade milk caramel or
is it both?
Speaker 3 (01:21):
Hmm?
Speaker 1 (01:24):
I can't think of a caramel I've enjoyed. It's possible
they were all bad. It's possible they were all a
cheap kind. Uh So I'm not ruling it out. You might.
Speaker 2 (01:37):
You might just dislike it, and you are allowed to
dislike things.
Speaker 1 (01:42):
I will give it a try. I believe that I've
probably just had a lot of bad stuff, and maybe
I've had something good. But I don't know.
Speaker 2 (01:52):
I don't know, uh cause I find I find fake
caramel flavor extremely cloying and bad, like in the same
way that fake maple syrup is bad. Like it just
has this sort of like plastic flavor, like burnt plastic
flavor to it that or I don't know, I don't
(02:13):
know what it is. Yeah, but it doesn't It does
not make me happy. And so that type of fake
caramel flavoring agree not great at any rate.
Speaker 1 (02:23):
Here we are, we are with something much better, very
much beloved. Yes, yes, perhaps I'll get my hands on
some soon. I have a friend I can already she
would be thrilled. She hates that I don't like desserts.
(02:45):
She like love opportunity to do this to bring me some.
So maybe I'll reach out to her. You can see
our Cortilla episode. Actually, I would say other suites that
we've done. Uh huh uh huh.
Speaker 2 (03:04):
Maybe like goats of vanilla cinnamon pan de morte is
like vaguely related or porto I should say, chemical leveners
touch in here, also condensed and evaporated milks.
Speaker 1 (03:24):
It's a lot going on in this one.
Speaker 3 (03:25):
Yeah.
Speaker 2 (03:26):
I had a lot of our prior outlines open while
I was doing reading for this to kind of like
check back.
Speaker 1 (03:32):
On these things. Yes, and this one also made me
search a lot of I could have sworn we already
did that one. No, we haven't. Okay, here we here
we are always a question which speaking of yeah, I
guess this brings us to our question. Uh huh kaheita
(03:55):
what is it? Well?
Speaker 2 (03:57):
H Khita is a type of thick, creamy milk caramel
sauce made specifically with goat's milk to give it like
even richer, more complex flavors.
Speaker 1 (04:09):
Okay.
Speaker 2 (04:10):
Caramel is the broad term for what you get when
you cook sugar to the point that it goes through
these molecular changes that result in like toasty, buttery, slightly
bitter flavors and deep golden too brown colors. Milk in
general adds like creamy fats and also proteins. The proteins
will go through this whole other set of molecular reactions
(04:32):
as they cook along with sugar, resulting in like roasty, rich,
nutty sort of flavors and further golden brownish coloration. And
goat's milk just like amps and sort of in weirdens everything,
because goat's milk is like slightly sweet and creamy and
has this tart and sort of barney tang to it.
(04:57):
Even also add other flavorings like vanilla, cinnamon or to
amp up that warm toastiness, so you wind up with
like a gooey, totally opaque golden brown sauce with this
wild depth of flavor that can be applied to any
number of like generally sweet dishes or drinks. It can
also be cooked to be solid at room temperature for
using candies, either chewy or hard or eaten straight from
(05:20):
the jar. It's within the larger category of milk based caramels.
It's like it's like fancy barnyard caramel. Yeah, like the
like the most like glittery barnyard you've ever seen. It's
like it's like extra sweetened, extra condensed goat milk and
(05:42):
that's that's what it is. It's it's like eating it
is like falling down a rabbit hole, because as you're
consuming it, you're encountering all these different flavors, and it's
just curiouser and curiouser.
Speaker 1 (05:59):
That sounds.
Speaker 2 (06:02):
Like I said, I like it, I enjoy it. I'm like,
goat dairy is weird, caramels a little bit weird. Put
it together. I'm excited, Okay, And yes, Traditionally this is
a goat milk product. Sometimes blends with cow milk or
sheet milk are used. And what you're doing here is
you're taking about in order to make hate that you're
(06:23):
taking about four times as much milk as sugar, and
you're using mild heat to a evaporate out like a
lot of the water content in the milk and b
produce those chemical reactions that create the flavors and colors
you're looking for via caramelization and the Millard reaction. These
are the reactions at work when you see as steak
(06:46):
or toast bread. In caramelization, sugars decompose in the presence
of elevated temperatures, creating all kinds of like toasty, fun
flavor compounds. Think flavors like toffee, butter, jam stone, fruit, cotton, candy,
things like that. In the myor reaction, amino acids are
(07:07):
reacting with sugars, usually at elevated temperatures, to create all
kinds of roasty, fun flavor compounds. Think flavors like toast, citrus, currant, chocolate,
and coffee. These are both really complicated processes. In the
case of the mir reaction, we not just us like
(07:29):
me and Annie, but like we as a species, still
don't entirely understand how it works because it's got like
a lot of moving, very small parts, like hundreds of
chemical reactions going on. And Okay, so in the case
of CATA or other milk caramels, you've got both the
(07:50):
sugar that you add and the natural milk sugars at play,
plus those milk proteins, So just a lot going on.
But on a more macro level, you make a hate
the by cooking goat milk and sugar low and slow
at no more than a gentle simmer, stirring all the
while to prevent the milk from scorching. In the quantities
(08:12):
that you'd make at home, it'll take at least forty
five minutes to reduce down to the color and thickness
that you're looking for. It is fiddly, like you have
to watch it closely and regulate the heat because as
the water evaporates, the whole thing will start getting hotter.
That's because the boiling point of water is relatively low,
and that keeps the whole mixture at a more even
temperature until that water is mostly gone, and then I'll
(08:33):
kind of rock it up. The traditional cooking vessels are
these huge copper pots that you stir with like a
paddle the size of a broom in volumes that take
hours to cook down, like maybe only two to three
hours for one of the pale types, but they've got
darker types that may need to keep going for like
eight plus hours. One of the other ingredients here, like
(09:00):
lots of soft caramel recipes, is baking soda, which is
a dry alkaline powder that reacts with acids to form
water plus bubbles of carbon dioxide. We've talked about this
in baking because this can be a good chemical leavener
to put carbon dioxide into stuff you want it to
go into, a like bread. If you're baking bread, it
(09:22):
can add some air bubbles in there. But in this case, okay,
milk is slightly acidic, and it's possible that the carbon
dioxide bubbles produced help keep the caramel like physically light
and airy as it's cooking, but definitely neutralizing the acid
in the milk will help with the final flavoring color
(09:45):
of the caramel because the aforementioned my RD reaction intensifies
under alkaline conditions. I could not find a more scientifically
specific reason that you add baking soda, and I looked,
this isn't one of the mysteries, Man my Ard mysteries.
(10:10):
Oh and now I'm paranoid that I'm saying it wrong. Anyway,
Mayard my Ard, here we are. It's been a long day, kids,
Uh all right? At any rate, caeita is cooked to
approximately like the soft ball to firm ball stage, which
in candy making means that you simmered over like seventy
percent of the water out. It'll coat the back of
a spoon, and if you scrape that spoon across the
(10:31):
bottom of the pot, it'll leave like a like an
empty wake there for about a second. So yeah, you
can flavor your kita with things like vanilla, cinnamon, fruit,
or liquor such as rumm, tequilam as col or sherry.
The liquor types are called caita in Vanada. You can
cook it either lighter or longer to achieve different flavors.
(10:55):
The dark types are very popular. They're called a cata camata. Yeah,
I can wind up being any color from like pale golden
like a like a like a Djon mustard, all the
way to a deep brown like a like a steak sauce.
And sorry that my references are both savory. They are,
but looking at bottles, I was kind of like, ah, yeah,
(11:19):
even also add mixins like chopped nuts. The traditional packaging
is a shallow cylinder made from like thin bent wood
like balsa wood type stuff, but these days it's usually
packaged in cans or jars and squeeze bottles or becoming
popular too. The little boxes might come with like just
a little wooden paddle to scoop the candy out with
and just eat it. Yeah, because yeah, you can use it.
(11:42):
You can eat it right from the container, or you
can use it as a topping or filling in any
sweet dish, you know, on ice cream or cake or crepes,
inside pastries. You can use it to flavor custards or
coffee drinks, or yogurt or milk. You can infuse it
into wine or mez cow I was first introduced to
the through a candy called olias, which are these like
(12:05):
really thin, like paper thin, crisp wheat flour wafers that
are pressed together with ca haita.
Speaker 1 (12:13):
Mm hmm, yeah, oh wow. What about the nutrition?
Speaker 2 (12:22):
Caramel tends to be calorie dense with sugars. Ca Hata
specifically does have a punch of like fat and protein
and micronutrients from all of the all of the milk.
Speaker 1 (12:32):
That's in the mix.
Speaker 2 (12:34):
But know, I'd say to treat. Treats are nice.
Speaker 1 (12:37):
Treats are nice. Oh gosh, they are needed sometimes necessary.
We do have some numbers for you.
Speaker 2 (12:46):
We do. As of twenty seventeen, Mexico, which is where
this candy is from, was exporting about seven hundred and
seventy five tons of ca hate the to fifteen countries,
worth nearly three million dollars. The US does import the most.
To make one unit of kihita, whatever your given volume is,
(13:08):
it takes about four to six times the volume of
goat milk. A single small producer might make some sixty
leaders of khita a day from two hundred and forty
liters of goat milk. Larger shops might make twice that.
Speaker 1 (13:23):
Name goats.
Speaker 2 (13:28):
There is now a Kahita festival in Slea, Mexico, every
late August, like early September. Twenty twenty four was its
seventh year, so we just missed it. They see over
twenty thousand guests every year, and as of twenty twenty four,
they had twenty three kita production houses from the area participating.
(13:49):
This isn't quite a number, but I wanted to note
that the local baseball team there is called Los Carteros,
which is what the candy makers are called. It's also
a Spanish word for cashier, but I'm like ninety nine
percent positive that it's referring to the candy. In this case,
it would make more sense.
Speaker 1 (14:08):
The cowhers the cashiers.
Speaker 2 (14:12):
I don't know. The Mexican state that Selea is in.
Guanajuato is the second largest producer of goat milk in
the country, producing about twenty seven percent of the Mexican supply.
There is a world record, the Guinness Record for the
(14:34):
largest cajeita slash Dulce delice in general was achieved in
September of twenty twenty three at the aforementioned festival in Solea.
The Silean government got together a team of nineteen production
houses who worked for a full fourteen hours to craft
a unit of kjeita that weighed two eight hundred and
(14:57):
eighty six kilos that's about six thousand and three hundred
and sixty three pounds. The wooden cylinder that they packed
it into looked like a dang above ground swimming pool.
It's a.
Speaker 1 (15:15):
Wow.
Speaker 2 (15:20):
And uh yeah, some of the candy shops in Slea
have been making kahita for like one hundred and sixty
years or more.
Speaker 3 (15:29):
Wow.
Speaker 1 (15:31):
Well as always, listeners, if you have any experience with any.
Speaker 2 (15:34):
Of this, oh yeah, oh, thank you.
Speaker 1 (15:40):
But we've got such a history for you.
Speaker 2 (15:44):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break forward from our sponsors and we're back. Thank
you sponsor, Yes, thank you.
Speaker 1 (16:01):
So as you might have gathered, kijeta was invented in Salaia, Mexico.
After the Spanish arrived in the fifteen and sixteen hundreds.
They brought with them their methods around using milk to
make sweets and other things.
Speaker 2 (16:16):
Yeah, and the Spanish had a deep history of using dairy,
so they brought cattle over with them and goats, which
are more prolific mm hmm.
Speaker 1 (16:26):
And in Salaya they turned to goat milk instead of
cow milk for this process of making sweets since they
were apparently swimming with goats. The Spanish also brought with
them cinnamon and sugar often used in kujeta. The Spanish
also set up missions, sometimes run by candy making nuns
(16:47):
and friars. We've talked about this a lot before, that
kind of history of these religious organizations making things like this.
A text from Mexican convents out of the seventeenth century
detail rusts these that are early versions of what would
become kijita. The believed first written Spanish language recipe for
kajita comes from a nun named Sorwana in Da Cruz
(17:11):
from around this time. She wrote about what she labeled
the rules for kjeitas, in this case meaning milk based
sweets sold in small wooden boxes produced by the convent.
Caja means box.
Speaker 2 (17:27):
Yeah, there are a few related words, like kajita means
small box. There's a word for bowl that's kajite. So
it's all kind of like it's all sort to write there.
Speaker 1 (17:35):
Yeah, it's all right there. Some of these nuns really
started experimenting with what they had to like goat milk.
From there, goat milk sweets really took off in areas
with goats like Celeia and thus kjeita.
Speaker 2 (17:53):
Yeah, vanilla was one of those local ingredients for example.
Speaker 1 (17:57):
Okay, but oh but popular legend would tell you otherwise,
Oh yes, oh yes. And I'm going to preface this
by saying that there is a lot of war and
national pride around Kihitsa, which is not unique. Countries do
(18:17):
this all the time. Oh yeah, all right, So the
story goes that khitza was invented by accident. We've heard
that one a million times as well. In the nineteenth century,
when Mexico started to fight for independence against the Spanish,
legend has it that in eighteen ten a priest named
(18:39):
Father Hidalgo made this really emotional speech about freeing the
country from bad government near Sileia. And he is now
somewhat of a mythical figure.
Speaker 2 (18:51):
Yeah, Ildelgo's speech is what's now known as the Cry
of Dolores because it occurred in a town called Dolores,
or called the Independence and this was after Napoleon had
just overthrown the Spanish monarchy, and on the ground in
Mexico there was this sense of dissatisfaction with any of
(19:11):
their European ruler options. So Ildego rang his church bells
and gave this rousing speech, like the text of which
has been lost to time, but the gist of which was,
you know, a revolt. Screw all of this, we can
rule ourselves better. It took like a decade of war
before Mexico declared its independence, but the Cry Delores on
(19:34):
September sixteenth of eighteen ten is still marked as independence Day.
Speaker 1 (19:40):
Yes, and the story goes on to assert that the
father and local soldiers helped secure Celia within the first
few weeks of the revolution. To feed the soldiers, a
local woman was making a cinnamon and sugar milk based
drink called a tole. However, she accidentally burned it. But
(20:01):
resources were scarce and the soldiers tried it before she
could throw it out. When you know it, it tasted delicious.
This accident resulted in the first Kjeita Yes from there.
It's Allgo was promoted to a leadership position in the
revolution and he decided to use this suite to feed
the army. The people of Salaya stepped up to make
(20:25):
it to meet this demand. It had a high caloric punch,
it was tasty, it didn't spoil, it was pretty easy
to transport. There are a lot of reasons why it
was perfect for this, and through all of that, Kheta
became almost symbolic of the revolution and an important piece
of Mexican history. Yes, that is the popular story. Also,
(20:49):
just a note, dulce deliche has a very similar popular
legend around it.
Speaker 2 (20:55):
Yeah, Like generally, historically speaking, anywhere that you have milk,
you're looking for ways to preserve it.
Speaker 1 (21:02):
We've talked about.
Speaker 2 (21:03):
This ad infinitum, you know, and kit the or delce
deliche or anything else like that is a really tasty
way to take like a lot of milk and an
overall not very much sugar and turn it into something
delicious that will last a lot longer than fresh milk.
I mean, like remember that this is vaguely when people
(21:24):
were working on condensing and preserving milk in other areas,
So yeah, it makes sense. Oh yeah, yeah. However it happened.
Candy making flourished in Soilea for about a century. I
read I read one local report that when a water
tower was erected in the town, like around nineteen hundred
(21:44):
and kids were like, hey, what's in there? The joke
was kaete. The innovations in kitchen technology, like the gas
burner replacing wood fired stoves, helped increase production. During that time.
It was made by small, mom and pop producers until
about the mid nineteen seventies, when industrially made candy had
(22:05):
been making inroads in the area and started pushing those
small producers out. Se Leia started to push back in
the mid nineteen nineties, looking to reclaim the history and
the business. They held a fair to showcase local khita
in nineteen ninety six. For the first time since the seventies.
Speaker 1 (22:25):
Kjeita Jumping Ahead was labeled the dessert of the Mexican
Bicentennial in twenty ten.
Speaker 2 (22:34):
Around that time that the similar aforementioned candy slash Sauce
Dulce de leche, made with cow milk around wider areas
of Central and South America, was gaining international attention. I
don't feel like Kigita has had its moment yet though
soon Caheita soon, I hope.
Speaker 1 (22:55):
So, oh my goodness, well, I would love again that listeners,
if you have experienced with this, I saw there were
a lot of like cata tours and tastings. If anyone's
done anything like.
Speaker 2 (23:12):
That, yeah, if you've, if you've made some and managed
not to burn the heck out of yourself with molten sugar.
Speaker 1 (23:22):
You know how, Lauren and I are a little, a
little on edge, a little, a little nervous about it. Yep, yep,
oh yeah, I some sugar.
Speaker 2 (23:32):
Yeah, oh no, delicious, edible napalm uh. But yeah, I
guess that is what we have to say about Kaita
for now.
Speaker 1 (23:41):
It is. But we too have some listener mail for you.
Speaker 2 (23:44):
And we will get into that as soon as we
get back from one more quick break for word from
our sponsors.
Speaker 3 (23:57):
We're back, Thank you, sponsor, Yes, thank you. Back With
this snow, it's down the rabbit hole, Lauren.
Speaker 1 (24:16):
Also the swirling of the caramel, I.
Speaker 2 (24:18):
Could see, Okay, all right, sure it's.
Speaker 1 (24:22):
Up for interpretation.
Speaker 2 (24:23):
You know absolutely that.
Speaker 1 (24:30):
Even I could be convinced otherwise. Oh, we have. We've
gotten several messages about the Red King Crab episode.
Speaker 2 (24:42):
Oh yeah, yes, and.
Speaker 1 (24:45):
A lot of people are in agreeance with you, Lauren
that they're a little freaky.
Speaker 2 (24:51):
Yeah, it's because they are.
Speaker 1 (24:56):
It's big house. I'm right, but we have some messages
about that. Today, Erica wrote, I just listened to your
Red King Krab episode and wondered if you were familiar
with Dropout. It's a streaming channel slash subscription service created
by comedians to house their comedy series independently of major networks. Anyway,
(25:19):
there's a series called Smarty Pants, in which comedians pick
a topic and research it, then present their findings to
the group for discussion. The topics range from creating new
cuss words to how wrestling is drag and of course,
the ocean's terrifying mysteries and how we shouldn't go down there.
You would love this series after listening to this episode
(25:41):
in many others, I'm surprised that he didn't mention King
Krabs though, well.
Speaker 2 (25:49):
You know, you know, maybe he's saving them for later
for their own special terror episode. Maybe he was too afraid.
Speaker 1 (25:58):
Oh maybe you're afraid.
Speaker 2 (26:01):
Yeah yeah, oh.
Speaker 1 (26:04):
I thought maybe you was just cushioned from the knowledge.
But it could be fear. Yeah, you're right.
Speaker 2 (26:15):
I have not Uh, I have not heard of this series,
but it sounds spectacular.
Speaker 1 (26:22):
Yeah, it sounds fun.
Speaker 2 (26:26):
Oh, definitely, definitely, we'll have to check this out. Indeed,
Rose wrote, I do not have too much to add
to your recent red king crab episode, but here they are.
First off, I was so confused by your continued use
of the word red in front of king crab. I thought,
do they come in other colors? Locally, they're just called
(26:48):
king crab. While we are not the native home of
king crabs, we are the main port of call for
all Alaskan fishers. My neighbor of Seattle is surrounded on
three sides by boat terminals for the Alaskan fishing dessels.
All that to say, we get a lot of king
crab around here. The funny thing is we don't actually
eat a lot of the seafood that comes from Alaska
or our own local waters that is available commercially. It's
(27:10):
too expensive and usually only reserved for special occasions or tourists.
Including king crab companies make more money selling it across
the United States and around the world. We do eat
a lot of locally caught seafood and Alaskan seafood from smaller,
more environmentally friendly operations, or that we fished ourselves. You
can't say you've had a Seattle summer if you haven't
been crabbing or shrimping. That said, Lauren, you are totally right.
(27:36):
Crabs are freaky and it is terrifying to see how
large they can get. Sadly, they are much smaller than
they used to be due to over harvesting. There are
plenty of old photos around Seattle, like a pipe place
market of king crab, dungeness crab, and snow crab that
look like absolute sea monsters. As a crabber, dealing with
our modern little ones can be challenging enough if they're
(27:56):
angry and snappy, but I could imagine what it used
to be like. So once I saw a video of
a commercial fisher taping the bottom of the seafloor where
they were crabbing, and there were literally thousands of giant
king crabs crawling and skittering on top of each other
like some kind of aquatic spider horror movie. For my
last note on crabs in general, I have to tell
(28:17):
you about my experience teaching elementary kids in Japan. Because
of Seattle's interconnected cultural and economic history of Japan, Japan
is one of the top buyers of our seafood, both
local and Alaskan. I liked to connect with my kids
as a teacher over our food cultures. Though we both
enjoyed things like crab, Japanese kids were absolutely appalled Westerners
do things like dip crab in butter and eat it,
(28:40):
or that we don't eat the cunning miso the crab guts.
In fact, we just throw them away most often. My
poor kids already thought Americans were a little touched in
the head for eating pizza and hamburgers for school lunch,
but eating crab dipped in butter just went too far
for some reason. Oh but it's so good. Honestly, I'm
(29:02):
kind of with your kids on this one. Like dipping
crab and lobster and butter is like a little bit
too much for me. It's just like the butter really
interferes with my enjoyment of the seafood, Like I want
to be like tasting and texturing feeling the seafood, and
the butter just sort of coats my mouth with that richness,
which is great. I mean, I love butter. But like,
(29:25):
especially if I've got like expensive seafood, I want I
want to experience the seafood.
Speaker 3 (29:30):
I don't know.
Speaker 1 (29:30):
Wow, yeah, if it's expensive. Wow, these kids would be
horrified to see what other things we're doing with crab.
Speaker 2 (29:36):
To be honest, that's that's that's that's true.
Speaker 1 (29:41):
That's probably the least of our crimes fascinating though.
Speaker 2 (29:48):
Oh yeah, yeah, okay, so so the red king crab
does indeed, uh demark that it is the type that
is from that area. There are a the types of
king crab around the world. They're called slightly different things,
and so we emphasized red to yeah be like that
kind Yeah, I believe even in the area there's some
(30:11):
there's like a slightly different type that are called Golden
king crab. But oh now I don't really remember.
Speaker 1 (30:18):
I was sort of like, that's a different crab.
Speaker 2 (30:19):
Never mind.
Speaker 1 (30:21):
It's yeah. It's also to help us because at a
certain point, if you keep going down like crab holes,
well now you're freaking me out. Yes, if you keep
going down crab holes, the episode will ever come out
and the brain might break in fact.
Speaker 2 (30:40):
Yeah, yeah, that's that happened to you on Rice I'm
still sorry. I'm still sorry that I didn't specif sorry.
Speaker 1 (30:48):
Is it all right? No?
Speaker 2 (30:50):
It is.
Speaker 1 (30:51):
But then they also backfired that other time with dandelions. No,
it was saffron or you gave me a specific type
of that. I went too hard, too hard. Yeah, yeah,
so it's it's a balance. It's a balance. But yes,
I can see. Look, if I saw a bunch of
crabs underwater and they were coming at me, I would
(31:13):
be freaked out. I could admit it. So just I'll
just be honest about that.
Speaker 2 (31:25):
Yeah, No, I mean it's it's again, you know, it's everyone.
Everyone's doing their own thing, everyone's living their own life.
You're allowed to displike caramel and think that crabs are
not creepy. I if that's if that's your if that's
your reality, I'm happy for you. That sounds like a
fine place to live, But crabs creep the absolute heck
(31:46):
out of me.
Speaker 1 (31:50):
Very brief aside, my friend the other day, because as
we said, we're entering into Halloween spooky season. She and
I are big Halloween people. She was like, we should
dress to somebody from Parasite Eve, which is an old game.
Very specific. Yeah, I like that, and I was like, well,
I will go as the crab that defeated me because
(32:15):
there was a crab of the sewer and Lauren, I
never got past that part. Oh no, oh heck the
crabs this whole time, they've been lingering, waiting, lying in
wait crabby. Yeah, well, well you one ever got past
(32:41):
that part in Parasite Eve absolute you I never.
Speaker 2 (32:46):
I never really played that one, but yeah, yeah, yeah,
I mean like that happened in old video games, like
sometimes you were like, well this is it.
Speaker 1 (32:54):
This is just hmm because if you if you screwed
it up, if you saved it the wrong part, there
was nothing to be done but start over again.
Speaker 2 (33:05):
Yeah.
Speaker 1 (33:05):
And this was like midway through the game. I was
on disc too, I think no, no, heck, anyway, the
crabs as does a lot of concern on this show
for different reasons. Well, thank you to both of these
listeners for writing in. If you would like to write
(33:26):
to us, you can or email us hello at savorpod
dot com.
Speaker 2 (33:29):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod and we do hope to
hear from you. Save is production of iHeartRadio four More
podcasts from my Heart Radio. You can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks us always to our super producers, Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
(33:50):
that lots more good things are coming your way.
Hello, and welcome to Savor productive of iHeartRadio.
Speaker 2 (00:11):
I'm Anne and I'm Lauren Vogelbaum, and today we have
an episode for you about Kahita.
Speaker 1 (00:17):
Yes, was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:21):
Oh no, you always had. It's not like it's a
surprise question.
Speaker 1 (00:26):
Well maybe it was because it was Hispanic heritage. One.
Speaker 2 (00:29):
Oh yes, and it's also that's oh my goodness. Yeah,
it's actually as we record this episode, today is the
Mexican Day of Independence. And I love Kahita. It's one
of my very favorite things. And so yeah, here we are.
Speaker 1 (00:49):
Yeah, here we are. I can't say that I've ever
had it.
Speaker 2 (00:52):
O man with that, I know your feelings about caramel,
and I'm convinced that I don't know, like like, I
feel like some of your dislikes are based on foods
that I think you've mixed up with other foods, like
you know. So I'm like, I'm like, are you talking
(01:13):
about like dairy queen caramel sauce that you dislike or
are you talking about like a handmade milk caramel or
is it both?
Speaker 3 (01:21):
Hmm?
Speaker 1 (01:24):
I can't think of a caramel I've enjoyed. It's possible
they were all bad. It's possible they were all a
cheap kind. Uh So I'm not ruling it out. You might.
Speaker 2 (01:37):
You might just dislike it, and you are allowed to
dislike things.
Speaker 1 (01:42):
I will give it a try. I believe that I've
probably just had a lot of bad stuff, and maybe
I've had something good. But I don't know.
Speaker 2 (01:52):
I don't know, uh cause I find I find fake
caramel flavor extremely cloying and bad, like in the same
way that fake maple syrup is bad. Like it just
has this sort of like plastic flavor, like burnt plastic
flavor to it that or I don't know, I don't
(02:13):
know what it is. Yeah, but it doesn't It does
not make me happy. And so that type of fake
caramel flavoring agree not great at any rate.
Speaker 1 (02:23):
Here we are, we are with something much better, very
much beloved. Yes, yes, perhaps I'll get my hands on
some soon. I have a friend I can already she
would be thrilled. She hates that I don't like desserts.
(02:45):
She like love opportunity to do this to bring me some.
So maybe I'll reach out to her. You can see
our Cortilla episode. Actually, I would say other suites that
we've done. Uh huh uh huh.
Speaker 2 (03:04):
Maybe like goats of vanilla cinnamon pan de morte is
like vaguely related or porto I should say, chemical leveners
touch in here, also condensed and evaporated milks.
Speaker 1 (03:24):
It's a lot going on in this one.
Speaker 3 (03:25):
Yeah.
Speaker 2 (03:26):
I had a lot of our prior outlines open while
I was doing reading for this to kind of like
check back.
Speaker 1 (03:32):
On these things. Yes, and this one also made me
search a lot of I could have sworn we already
did that one. No, we haven't. Okay, here we here
we are always a question which speaking of yeah, I
guess this brings us to our question. Uh huh kaheita
(03:55):
what is it? Well?
Speaker 2 (03:57):
H Khita is a type of thick, creamy milk caramel
sauce made specifically with goat's milk to give it like
even richer, more complex flavors.
Speaker 1 (04:09):
Okay.
Speaker 2 (04:10):
Caramel is the broad term for what you get when
you cook sugar to the point that it goes through
these molecular changes that result in like toasty, buttery, slightly
bitter flavors and deep golden too brown colors. Milk in
general adds like creamy fats and also proteins. The proteins
will go through this whole other set of molecular reactions
(04:32):
as they cook along with sugar, resulting in like roasty, rich,
nutty sort of flavors and further golden brownish coloration. And
goat's milk just like amps and sort of in weirdens everything,
because goat's milk is like slightly sweet and creamy and
has this tart and sort of barney tang to it.
(04:57):
Even also add other flavorings like vanilla, cinnamon or to
amp up that warm toastiness, so you wind up with
like a gooey, totally opaque golden brown sauce with this
wild depth of flavor that can be applied to any
number of like generally sweet dishes or drinks. It can
also be cooked to be solid at room temperature for
using candies, either chewy or hard or eaten straight from
(05:20):
the jar. It's within the larger category of milk based caramels.
It's like it's like fancy barnyard caramel. Yeah, like the
like the most like glittery barnyard you've ever seen. It's
like it's like extra sweetened, extra condensed goat milk and
(05:42):
that's that's what it is. It's it's like eating it
is like falling down a rabbit hole, because as you're
consuming it, you're encountering all these different flavors, and it's
just curiouser and curiouser.
Speaker 1 (05:59):
That sounds.
Speaker 2 (06:02):
Like I said, I like it, I enjoy it. I'm like,
goat dairy is weird, caramels a little bit weird. Put
it together. I'm excited, Okay, And yes, Traditionally this is
a goat milk product. Sometimes blends with cow milk or
sheet milk are used. And what you're doing here is
you're taking about in order to make hate that you're
(06:23):
taking about four times as much milk as sugar, and
you're using mild heat to a evaporate out like a
lot of the water content in the milk and b
produce those chemical reactions that create the flavors and colors
you're looking for via caramelization and the Millard reaction. These
are the reactions at work when you see as steak
(06:46):
or toast bread. In caramelization, sugars decompose in the presence
of elevated temperatures, creating all kinds of like toasty, fun
flavor compounds. Think flavors like toffee, butter, jam stone, fruit, cotton, candy,
things like that. In the myor reaction, amino acids are
(07:07):
reacting with sugars, usually at elevated temperatures, to create all
kinds of roasty, fun flavor compounds. Think flavors like toast, citrus, currant, chocolate,
and coffee. These are both really complicated processes. In the
case of the mir reaction, we not just us like
(07:29):
me and Annie, but like we as a species, still
don't entirely understand how it works because it's got like
a lot of moving, very small parts, like hundreds of
chemical reactions going on. And Okay, so in the case
of CATA or other milk caramels, you've got both the
(07:50):
sugar that you add and the natural milk sugars at play,
plus those milk proteins, So just a lot going on.
But on a more macro level, you make a hate
the by cooking goat milk and sugar low and slow
at no more than a gentle simmer, stirring all the
while to prevent the milk from scorching. In the quantities
(08:12):
that you'd make at home, it'll take at least forty
five minutes to reduce down to the color and thickness
that you're looking for. It is fiddly, like you have
to watch it closely and regulate the heat because as
the water evaporates, the whole thing will start getting hotter.
That's because the boiling point of water is relatively low,
and that keeps the whole mixture at a more even
temperature until that water is mostly gone, and then I'll
(08:33):
kind of rock it up. The traditional cooking vessels are
these huge copper pots that you stir with like a
paddle the size of a broom in volumes that take
hours to cook down, like maybe only two to three
hours for one of the pale types, but they've got
darker types that may need to keep going for like
eight plus hours. One of the other ingredients here, like
(09:00):
lots of soft caramel recipes, is baking soda, which is
a dry alkaline powder that reacts with acids to form
water plus bubbles of carbon dioxide. We've talked about this
in baking because this can be a good chemical leavener
to put carbon dioxide into stuff you want it to
go into, a like bread. If you're baking bread, it
(09:22):
can add some air bubbles in there. But in this case, okay,
milk is slightly acidic, and it's possible that the carbon
dioxide bubbles produced help keep the caramel like physically light
and airy as it's cooking, but definitely neutralizing the acid
in the milk will help with the final flavoring color
(09:45):
of the caramel because the aforementioned my RD reaction intensifies
under alkaline conditions. I could not find a more scientifically
specific reason that you add baking soda, and I looked,
this isn't one of the mysteries, Man my Ard mysteries.
(10:10):
Oh and now I'm paranoid that I'm saying it wrong. Anyway,
Mayard my Ard, here we are. It's been a long day, kids,
Uh all right? At any rate, caeita is cooked to
approximately like the soft ball to firm ball stage, which
in candy making means that you simmered over like seventy
percent of the water out. It'll coat the back of
a spoon, and if you scrape that spoon across the
(10:31):
bottom of the pot, it'll leave like a like an
empty wake there for about a second. So yeah, you
can flavor your kita with things like vanilla, cinnamon, fruit,
or liquor such as rumm, tequilam as col or sherry.
The liquor types are called caita in Vanada. You can
cook it either lighter or longer to achieve different flavors.
(10:55):
The dark types are very popular. They're called a cata camata. Yeah,
I can wind up being any color from like pale golden
like a like a like a Djon mustard, all the
way to a deep brown like a like a steak sauce.
And sorry that my references are both savory. They are,
but looking at bottles, I was kind of like, ah, yeah,
(11:19):
even also add mixins like chopped nuts. The traditional packaging
is a shallow cylinder made from like thin bent wood
like balsa wood type stuff, but these days it's usually
packaged in cans or jars and squeeze bottles or becoming
popular too. The little boxes might come with like just
a little wooden paddle to scoop the candy out with
and just eat it. Yeah, because yeah, you can use it.
(11:42):
You can eat it right from the container, or you
can use it as a topping or filling in any
sweet dish, you know, on ice cream or cake or crepes,
inside pastries. You can use it to flavor custards or
coffee drinks, or yogurt or milk. You can infuse it
into wine or mez cow I was first introduced to
the through a candy called olias, which are these like
(12:05):
really thin, like paper thin, crisp wheat flour wafers that
are pressed together with ca haita.
Speaker 1 (12:13):
Mm hmm, yeah, oh wow. What about the nutrition?
Speaker 2 (12:22):
Caramel tends to be calorie dense with sugars. Ca Hata
specifically does have a punch of like fat and protein
and micronutrients from all of the all of the milk.
Speaker 1 (12:32):
That's in the mix.
Speaker 2 (12:34):
But know, I'd say to treat. Treats are nice.
Speaker 1 (12:37):
Treats are nice. Oh gosh, they are needed sometimes necessary.
We do have some numbers for you.
Speaker 2 (12:46):
We do. As of twenty seventeen, Mexico, which is where
this candy is from, was exporting about seven hundred and
seventy five tons of ca hate the to fifteen countries,
worth nearly three million dollars. The US does import the most.
To make one unit of kihita, whatever your given volume is,
(13:08):
it takes about four to six times the volume of
goat milk. A single small producer might make some sixty
leaders of khita a day from two hundred and forty
liters of goat milk. Larger shops might make twice that.
Speaker 1 (13:23):
Name goats.
Speaker 2 (13:28):
There is now a Kahita festival in Slea, Mexico, every
late August, like early September. Twenty twenty four was its
seventh year, so we just missed it. They see over
twenty thousand guests every year, and as of twenty twenty four,
they had twenty three kita production houses from the area participating.
(13:49):
This isn't quite a number, but I wanted to note
that the local baseball team there is called Los Carteros,
which is what the candy makers are called. It's also
a Spanish word for cashier, but I'm like ninety nine
percent positive that it's referring to the candy. In this case,
it would make more sense.
Speaker 1 (14:08):
The cowhers the cashiers.
Speaker 2 (14:12):
I don't know. The Mexican state that Selea is in.
Guanajuato is the second largest producer of goat milk in
the country, producing about twenty seven percent of the Mexican supply.
There is a world record, the Guinness Record for the
(14:34):
largest cajeita slash Dulce delice in general was achieved in
September of twenty twenty three at the aforementioned festival in Solea.
The Silean government got together a team of nineteen production
houses who worked for a full fourteen hours to craft
a unit of kjeita that weighed two eight hundred and
(14:57):
eighty six kilos that's about six thousand and three hundred
and sixty three pounds. The wooden cylinder that they packed
it into looked like a dang above ground swimming pool.
It's a.
Speaker 1 (15:15):
Wow.
Speaker 2 (15:20):
And uh yeah, some of the candy shops in Slea
have been making kahita for like one hundred and sixty
years or more.
Speaker 3 (15:29):
Wow.
Speaker 1 (15:31):
Well as always, listeners, if you have any experience with any.
Speaker 2 (15:34):
Of this, oh yeah, oh, thank you.
Speaker 1 (15:40):
But we've got such a history for you.
Speaker 2 (15:44):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break forward from our sponsors and we're back. Thank
you sponsor, Yes, thank you.
Speaker 1 (16:01):
So as you might have gathered, kijeta was invented in Salaia, Mexico.
After the Spanish arrived in the fifteen and sixteen hundreds.
They brought with them their methods around using milk to
make sweets and other things.
Speaker 2 (16:16):
Yeah, and the Spanish had a deep history of using dairy,
so they brought cattle over with them and goats, which
are more prolific mm hmm.
Speaker 1 (16:26):
And in Salaya they turned to goat milk instead of
cow milk for this process of making sweets since they
were apparently swimming with goats. The Spanish also brought with
them cinnamon and sugar often used in kujeta. The Spanish
also set up missions, sometimes run by candy making nuns
(16:47):
and friars. We've talked about this a lot before, that
kind of history of these religious organizations making things like this.
A text from Mexican convents out of the seventeenth century
detail rusts these that are early versions of what would
become kijita. The believed first written Spanish language recipe for
kajita comes from a nun named Sorwana in Da Cruz
(17:11):
from around this time. She wrote about what she labeled
the rules for kjeitas, in this case meaning milk based
sweets sold in small wooden boxes produced by the convent.
Caja means box.
Speaker 2 (17:27):
Yeah, there are a few related words, like kajita means
small box. There's a word for bowl that's kajite. So
it's all kind of like it's all sort to write there.
Speaker 1 (17:35):
Yeah, it's all right there. Some of these nuns really
started experimenting with what they had to like goat milk.
From there, goat milk sweets really took off in areas
with goats like Celeia and thus kjeita.
Speaker 2 (17:53):
Yeah, vanilla was one of those local ingredients for example.
Speaker 1 (17:57):
Okay, but oh but popular legend would tell you otherwise,
Oh yes, oh yes. And I'm going to preface this
by saying that there is a lot of war and
national pride around Kihitsa, which is not unique. Countries do
(18:17):
this all the time. Oh yeah, all right, So the
story goes that khitza was invented by accident. We've heard
that one a million times as well. In the nineteenth century,
when Mexico started to fight for independence against the Spanish,
legend has it that in eighteen ten a priest named
(18:39):
Father Hidalgo made this really emotional speech about freeing the
country from bad government near Sileia. And he is now
somewhat of a mythical figure.
Speaker 2 (18:51):
Yeah, Ildelgo's speech is what's now known as the Cry
of Dolores because it occurred in a town called Dolores,
or called the Independence and this was after Napoleon had
just overthrown the Spanish monarchy, and on the ground in
Mexico there was this sense of dissatisfaction with any of
(19:11):
their European ruler options. So Ildego rang his church bells
and gave this rousing speech, like the text of which
has been lost to time, but the gist of which was,
you know, a revolt. Screw all of this, we can
rule ourselves better. It took like a decade of war
before Mexico declared its independence, but the Cry Delores on
(19:34):
September sixteenth of eighteen ten is still marked as independence Day.
Speaker 1 (19:40):
Yes, and the story goes on to assert that the
father and local soldiers helped secure Celia within the first
few weeks of the revolution. To feed the soldiers, a
local woman was making a cinnamon and sugar milk based
drink called a tole. However, she accidentally burned it. But
(20:01):
resources were scarce and the soldiers tried it before she
could throw it out. When you know it, it tasted delicious.
This accident resulted in the first Kjeita Yes from there.
It's Allgo was promoted to a leadership position in the
revolution and he decided to use this suite to feed
the army. The people of Salaya stepped up to make
(20:25):
it to meet this demand. It had a high caloric punch,
it was tasty, it didn't spoil, it was pretty easy
to transport. There are a lot of reasons why it
was perfect for this, and through all of that, Kheta
became almost symbolic of the revolution and an important piece
of Mexican history. Yes, that is the popular story. Also,
(20:49):
just a note, dulce deliche has a very similar popular
legend around it.
Speaker 2 (20:55):
Yeah, Like generally, historically speaking, anywhere that you have milk,
you're looking for ways to preserve it.
Speaker 1 (21:02):
We've talked about.
Speaker 2 (21:03):
This ad infinitum, you know, and kit the or delce
deliche or anything else like that is a really tasty
way to take like a lot of milk and an
overall not very much sugar and turn it into something
delicious that will last a lot longer than fresh milk.
I mean, like remember that this is vaguely when people
(21:24):
were working on condensing and preserving milk in other areas,
So yeah, it makes sense. Oh yeah, yeah. However it happened.
Candy making flourished in Soilea for about a century. I
read I read one local report that when a water
tower was erected in the town, like around nineteen hundred
(21:44):
and kids were like, hey, what's in there? The joke
was kaete. The innovations in kitchen technology, like the gas
burner replacing wood fired stoves, helped increase production. During that time.
It was made by small, mom and pop producers until
about the mid nineteen seventies, when industrially made candy had
(22:05):
been making inroads in the area and started pushing those
small producers out. Se Leia started to push back in
the mid nineteen nineties, looking to reclaim the history and
the business. They held a fair to showcase local khita
in nineteen ninety six. For the first time since the seventies.
Speaker 1 (22:25):
Kjeita Jumping Ahead was labeled the dessert of the Mexican
Bicentennial in twenty ten.
Speaker 2 (22:34):
Around that time that the similar aforementioned candy slash Sauce
Dulce de leche, made with cow milk around wider areas
of Central and South America, was gaining international attention. I
don't feel like Kigita has had its moment yet though
soon Caheita soon, I hope.
Speaker 1 (22:55):
So, oh my goodness, well, I would love again that listeners,
if you have experienced with this, I saw there were
a lot of like cata tours and tastings. If anyone's
done anything like.
Speaker 2 (23:12):
That, yeah, if you've, if you've made some and managed
not to burn the heck out of yourself with molten sugar.
Speaker 1 (23:22):
You know how, Lauren and I are a little, a
little on edge, a little, a little nervous about it. Yep, yep,
oh yeah, I some sugar.
Speaker 2 (23:32):
Yeah, oh no, delicious, edible napalm uh. But yeah, I
guess that is what we have to say about Kaita
for now.
Speaker 1 (23:41):
It is. But we too have some listener mail for you.
Speaker 2 (23:44):
And we will get into that as soon as we
get back from one more quick break for word from
our sponsors.
Speaker 3 (23:57):
We're back, Thank you, sponsor, Yes, thank you. Back With
this snow, it's down the rabbit hole, Lauren.
Speaker 1 (24:16):
Also the swirling of the caramel, I.
Speaker 2 (24:18):
Could see, Okay, all right, sure it's.
Speaker 1 (24:22):
Up for interpretation.
Speaker 2 (24:23):
You know absolutely that.
Speaker 1 (24:30):
Even I could be convinced otherwise. Oh, we have. We've
gotten several messages about the Red King Crab episode.
Speaker 2 (24:42):
Oh yeah, yes, and.
Speaker 1 (24:45):
A lot of people are in agreeance with you, Lauren
that they're a little freaky.
Speaker 2 (24:51):
Yeah, it's because they are.
Speaker 1 (24:56):
It's big house. I'm right, but we have some messages
about that. Today, Erica wrote, I just listened to your
Red King Krab episode and wondered if you were familiar
with Dropout. It's a streaming channel slash subscription service created
by comedians to house their comedy series independently of major networks. Anyway,
(25:19):
there's a series called Smarty Pants, in which comedians pick
a topic and research it, then present their findings to
the group for discussion. The topics range from creating new
cuss words to how wrestling is drag and of course,
the ocean's terrifying mysteries and how we shouldn't go down there.
You would love this series after listening to this episode
(25:41):
in many others, I'm surprised that he didn't mention King
Krabs though, well.
Speaker 2 (25:49):
You know, you know, maybe he's saving them for later
for their own special terror episode. Maybe he was too afraid.
Speaker 1 (25:58):
Oh maybe you're afraid.
Speaker 2 (26:01):
Yeah yeah, oh.
Speaker 1 (26:04):
I thought maybe you was just cushioned from the knowledge.
But it could be fear. Yeah, you're right.
Speaker 2 (26:15):
I have not Uh, I have not heard of this series,
but it sounds spectacular.
Speaker 1 (26:22):
Yeah, it sounds fun.
Speaker 2 (26:26):
Oh, definitely, definitely, we'll have to check this out. Indeed,
Rose wrote, I do not have too much to add
to your recent red king crab episode, but here they are.
First off, I was so confused by your continued use
of the word red in front of king crab. I thought,
do they come in other colors? Locally, they're just called
(26:48):
king crab. While we are not the native home of
king crabs, we are the main port of call for
all Alaskan fishers. My neighbor of Seattle is surrounded on
three sides by boat terminals for the Alaskan fishing dessels.
All that to say, we get a lot of king
crab around here. The funny thing is we don't actually
eat a lot of the seafood that comes from Alaska
or our own local waters that is available commercially. It's
(27:10):
too expensive and usually only reserved for special occasions or tourists.
Including king crab companies make more money selling it across
the United States and around the world. We do eat
a lot of locally caught seafood and Alaskan seafood from smaller,
more environmentally friendly operations, or that we fished ourselves. You
can't say you've had a Seattle summer if you haven't
been crabbing or shrimping. That said, Lauren, you are totally right.
(27:36):
Crabs are freaky and it is terrifying to see how
large they can get. Sadly, they are much smaller than
they used to be due to over harvesting. There are
plenty of old photos around Seattle, like a pipe place
market of king crab, dungeness crab, and snow crab that
look like absolute sea monsters. As a crabber, dealing with
our modern little ones can be challenging enough if they're
(27:56):
angry and snappy, but I could imagine what it used
to be like. So once I saw a video of
a commercial fisher taping the bottom of the seafloor where
they were crabbing, and there were literally thousands of giant
king crabs crawling and skittering on top of each other
like some kind of aquatic spider horror movie. For my
last note on crabs in general, I have to tell
(28:17):
you about my experience teaching elementary kids in Japan. Because
of Seattle's interconnected cultural and economic history of Japan, Japan
is one of the top buyers of our seafood, both
local and Alaskan. I liked to connect with my kids
as a teacher over our food cultures. Though we both
enjoyed things like crab, Japanese kids were absolutely appalled Westerners
do things like dip crab in butter and eat it,
(28:40):
or that we don't eat the cunning miso the crab guts.
In fact, we just throw them away most often. My
poor kids already thought Americans were a little touched in
the head for eating pizza and hamburgers for school lunch,
but eating crab dipped in butter just went too far
for some reason. Oh but it's so good. Honestly, I'm
(29:02):
kind of with your kids on this one. Like dipping
crab and lobster and butter is like a little bit
too much for me. It's just like the butter really
interferes with my enjoyment of the seafood, Like I want
to be like tasting and texturing feeling the seafood, and
the butter just sort of coats my mouth with that richness,
which is great. I mean, I love butter. But like,
(29:25):
especially if I've got like expensive seafood, I want I
want to experience the seafood.
Speaker 3 (29:30):
I don't know.
Speaker 1 (29:30):
Wow, yeah, if it's expensive. Wow, these kids would be
horrified to see what other things we're doing with crab.
Speaker 2 (29:36):
To be honest, that's that's that's that's true.
Speaker 1 (29:41):
That's probably the least of our crimes fascinating though.
Speaker 2 (29:48):
Oh yeah, yeah, okay, so so the red king crab
does indeed, uh demark that it is the type that
is from that area. There are a the types of
king crab around the world. They're called slightly different things,
and so we emphasized red to yeah be like that
kind Yeah, I believe even in the area there's some
(30:11):
there's like a slightly different type that are called Golden
king crab. But oh now I don't really remember.
Speaker 1 (30:18):
I was sort of like, that's a different crab.
Speaker 2 (30:19):
Never mind.
Speaker 1 (30:21):
It's yeah. It's also to help us because at a
certain point, if you keep going down like crab holes,
well now you're freaking me out. Yes, if you keep
going down crab holes, the episode will ever come out
and the brain might break in fact.
Speaker 2 (30:40):
Yeah, yeah, that's that happened to you on Rice I'm
still sorry. I'm still sorry that I didn't specif sorry.
Speaker 1 (30:48):
Is it all right? No?
Speaker 2 (30:50):
It is.
Speaker 1 (30:51):
But then they also backfired that other time with dandelions. No,
it was saffron or you gave me a specific type
of that. I went too hard, too hard. Yeah, yeah,
so it's it's a balance. It's a balance. But yes,
I can see. Look, if I saw a bunch of
crabs underwater and they were coming at me, I would
(31:13):
be freaked out. I could admit it. So just I'll
just be honest about that.
Speaker 2 (31:25):
Yeah, No, I mean it's it's again, you know, it's everyone.
Everyone's doing their own thing, everyone's living their own life.
You're allowed to displike caramel and think that crabs are
not creepy. I if that's if that's your if that's
your reality, I'm happy for you. That sounds like a
fine place to live, But crabs creep the absolute heck
(31:46):
out of me.
Speaker 1 (31:50):
Very brief aside, my friend the other day, because as
we said, we're entering into Halloween spooky season. She and
I are big Halloween people. She was like, we should
dress to somebody from Parasite Eve, which is an old game.
Very specific. Yeah, I like that, and I was like, well,
I will go as the crab that defeated me because
(32:15):
there was a crab of the sewer and Lauren, I
never got past that part. Oh no, oh heck the
crabs this whole time, they've been lingering, waiting, lying in
wait crabby. Yeah, well, well you one ever got past
(32:41):
that part in Parasite Eve absolute you I never.
Speaker 2 (32:46):
I never really played that one, but yeah, yeah, yeah,
I mean like that happened in old video games, like
sometimes you were like, well this is it.
Speaker 1 (32:54):
This is just hmm because if you if you screwed
it up, if you saved it the wrong part, there
was nothing to be done but start over again.
Speaker 2 (33:05):
Yeah.
Speaker 1 (33:05):
And this was like midway through the game. I was
on disc too, I think no, no, heck, anyway, the
crabs as does a lot of concern on this show
for different reasons. Well, thank you to both of these
listeners for writing in. If you would like to write
(33:26):
to us, you can or email us hello at savorpod
dot com.
Speaker 2 (33:29):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod and we do hope to
hear from you. Save is production of iHeartRadio four More
podcasts from my Heart Radio. You can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks us always to our super producers, Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
(33:50):
that lots more good things are coming your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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