June 4, 2020 • 42 mins
Y’all are the heart of this show. Anney and Lauren read & respond to messages from listeners on topics from asparagus to sauerkraut to snails.
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Episode Transcript
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Speaker 1 (00:07):
Hello, I'm welcome to Favor Production of I Heeart Radio.
I'm Annie Reese and I'm Lauren vocal Baum. And today
we have an entire episode of listener Mail for you.
Yes we do because I'm assuming since um, some of
you have more time, We've been getting a lot of
(00:29):
amazing messages and they were just building up so much
we thought we would do an episode on on just
listener mail what you all are up to you, what
you're thinking, and we already had to split it into
so future listener Mail episode in the works as well. Yeah, yeah,
and that that is a delightful problem for us to have,
(00:53):
so glad to have it, never never stop. All of
your stories are so amazing and and it's especially really
nice right now to um to get to be connecting
with all of you as um you know, a we're
stuck at home with COVID and and be everything going
on politically in the world and specifically the United States
(01:13):
right now, it's very stressful, and so it's it's very
very very good to hear from you. Yes, yes, um,
so thank you, yes, please keep that coming. Yes. Also
you know black lives matter, and so UM, thank you
to all of you. Who are out there doing whatever
it is that you can to support the movement, whether
(01:36):
it's UH being out there physically protesting or um or
providing emotional support online or or sending your hard earned
dollars to wherever it is that they can help. Yes, yes, absolutely.
And we've talked about issues of racism before on the
show because food is connected to that, and you can
(01:58):
find specifically like our episode we did the pepper Um
about food policy and law, and then our discussion we
had with Steven Stadterfeld was really really great. Yes we are,
We're We're so um glad to have had their their
voices on our show and to be able to have
(02:19):
this platform where we can speak to these issues and
uh and and with people of that caliber who are
who are doing important work. Yes, yes we are, and
we are looking forward to continuing to do that in
the future. But for now, let us get into some
listener mail. Oh yeah, should we do like a li
(02:42):
through mail? What is it now? I guess it's it's
as many things that we talked about on the show,
it can be a lot of things. Um. Uh, you know,
we we do. Uh. Annie is a lot better at
this job than I am. Um, but but yeah, we
we do read all of your emails and all of
(03:04):
your Instagram messages and uh and tweets and Facebook messages
and uh and so we get we get a lot
of photos and and just kind of like on the
ground reports and uh what what what you're doing and
thinking when you're when you're listening to episodes. So yeah, yes,
it varies widely. It does very widely. And the nutrition
(03:26):
content is always great. Yes, So thank you for that answer, Lauren.
I put you on the spot there, but you did
an excellent job. Thanks you. Welcome. And we try to
group the messages in categories, and our first category is Easter.
Oh y'all, with these egg messages, it is so good,
(03:48):
it is so good. So first stuff we have Nathan.
Nathan wrote, Hi, ladies, hope you're doing well. You asked
for what people do for Easter, and I am delivering.
So to this day, my parents still make me hunt
for Easter eggs. I very much enjoy this because I
also hate candy eats too sweet for me. So my
parents have for the past ten years been putting money
(04:10):
into Easter eggs. Now I love looking for them. In
recent years, it has gotten to an extreme. I have
found eggs and some of the most ridiculous places, including
inside an oven, mitt inside a drawer at the bottom
of one of my dresser drawers, wrapped in a sock
outside and a gutter at the front of our house,
and buried within a cake that I had to eat
(04:31):
my way through to get, as well as many others.
As much as I love the one hundred dollars, at
the end of the day, it's just gotten out of hand.
All joking aside, I love my parents and hunting for
Easter eggs. That, yes, that is pretty extreme as someone
who I also still get to do the Easter hunts
outside of quarantine. Um, I don't think I've ever had
(04:57):
like one inside No, I definitely have not had one
inside a cake that I'm going to say cake is
next level. That's that's pretty great. Yeah, that's like Matilda,
but in the best way when he has to eat
that jacket cake. I think the weirdest place I ever
found an egg was like it was in a bird feeder,
(05:21):
like hanging from a tree so you couldn't see it.
It was kind of in the different but I found it.
Yeah you did, um, Emily wrote, I just listened to
the Easter Egg episode and you were talking about egg
breaking games. Being Greek Orthodox, I can speak to this tradition.
(05:44):
We die eggs red and at our normally huge Easter
parties with lambs roasting on a spit and about fifty
of your closest relatives all over, we have egg contests.
Each person gets one egg and you go face to
face against someone. One person hits their rounded egg side
to another person's round at egg side, and the winner
moves on to someone else, until eventually you have one
(06:04):
egg which beat every other egg, or you have no
eggs left at all. The winning egg remains in the
winner's house until next Easter. It doesn't smell because it's
perfectly sealed in the shell, no cracks. This year we
did a very small version of this, just our nuclear family,
and I am pleased to say I won. I touched
a photo of our eggs and mine is the one
in the middle. When I was little, we would have
(06:26):
huge greekster Greekster parties, yes, where we would invite not
only family but also many of our friends. This almost
always worked out because most years Protestant Catholic Easter doesn't
fall on the same day as Orthodox Easter. I have
two fond memories of my grandma at these events. One
was when she would chase all my friends around with
(06:46):
the lamb eyeballs, crossing them out. The other is when
she cheated in the egg game. She had found a
wooden egg at a craft store and had died at
red and kicked everyone's butt before revealing her prank. She
was such a chaotic character and I miss her every day.
Needless to say, Easter and the egg cracking game hold
a fond place in my heart. Your grandmother sounds amazing.
(07:11):
Oh my gosh, that sounds like, yes, best grandma. No
offense to every other grandma out there. Pretty excellent. All right,
So now we're pivoting. Uh huh, Radishes, Radishes, Radishes. Miranda
Random wrote on Twitter Radishes. I heard Nights and my
(07:35):
brain automatically went to Kylo Radish and the Knights of
Radish with all the appropriate mental imagery therein. That is fantastic.
And yes, and if you haven't heard my theories on
Kylo Wren being a bad Jedi, then well I have
a lot of thoughts about it, and I think that
I can work them into this Kylo raddish scenario. I
(07:57):
I for some reason thought that you might have something
like that going on already, so I don't know why
that would be. Laurence no idea. Umu Asha wrote, I
was listening to your podcast while gardening yesterday and the
radish episode started up. It just so happened that I
(08:18):
was harvesting the last My radish is so perfect. They're
such an easy thing to grow, and I hope Annie's
efforts are successful. I always grow them at the beginning
of the year, just to see something grow, even though
I don't even love radishes. Thankfully, my pet rabbit, Amelia Otter,
loves them and is always happy to help with the greens.
Just an aside, she is definitely judgmental and rules her
(08:40):
home with an iron paw, keeping our fifty pound dog
in check. I poached the best looking radishes with wine
and chicken broth to put over a salad. By the way,
I seriously recommend Roughage by abrab Burns. It goes through
all the vegetables you could get at a farmer's marketer
Cisa and gives choose your own adventure instructions on what
to do with them. So a book recommendations always welcome.
(09:05):
Thank you so much. UM. Yeah, that's rough age by
Abra Burns M B E R n S if you're
looking for that. UM. Also Asha UM included photographs of
her radishes and of Amelia otter um. And that is
and that's an excellent name. It's an excellent name. It's
an excellent bun. That's that's just high quality, high quality
(09:30):
bunny right there. Yes, yes, agreed, I concur my radishes.
I guess an update on that they haven't died. I
don't know that they've actually grown, but believes are still there.
Why that's that's great. But I do have some oregano
growing now some men? What congratulations, thank you, thank you.
(09:55):
I can't have mint, but I can grow it. Oh
and now asparagus. I I honestly am shocked and thrilled
at how many emails we've got about asparagus. It's awesome,
it is, UM. Frequent writer Rose wrote to us. As
I've mentioned before, I'm from Stuttgart, Germany, but now live
in Seattle. Let me tell you as Germans love spargo. Spargo.
(10:19):
You say, yes, spargo means specifically white asparagus and German
you have to say gruner spargo to clarify if you're
not talking about white asparagus, much like kale just after
the first frost in the autumn, as Germans go crazy
for spargo the second it is available in the spring.
It is the first edible sign that winter is officially
(10:40):
over and spring has come. And yes, the taste is
truly special, slightly sweet, tiny bit bitter. Oh, and the
spears are so tender. Often it is served with hollandaise, sauce, ham,
or smoked fish, sometimes wrapped into crapes are turned into
a soup. It is understandable, though, that you have never
had the chance to try it. And even in a
state like Washington that grows a lot of asparagus, spargo
(11:00):
is hard to find and didn't even start appearing on
produce shelves until a few years ago. Even then, spargo
con spoiled very quickly, and often the bottom stuf dried
out and turned pink. Bad sign Small, very expensive Kansas
spargo can be found sometimes, But this product is just
awful and not recommended at all. So imagine my delight
when a German beer hall opened up in town. At
(11:23):
first I rolled my eyes, just another joint selling an
October Fest version of my food culture. Much to my shock,
it wasn't like that at all. Come springing, spargo was
on the menu. I couldn't believe it. I had never
seen a German restaurant in my area put anything but
the old standards on the menu. Soon after that, I
became a fan, then friend to the chef owner, Megan Combs,
(11:44):
and her restaurant, All Stutt became my home away from home.
Flash War to Spring on March fifteenth, COVID nineteen was
beginning to hit Seattle pretty hard. That Sunday, the city
felt pretty depressed. My husband and I walked the four
miles along the Seattle out Her front from our home
to Alstatt. The city was deserted. The normally tourist throwing
shops were now ghost towns. Uncertainty hung like a heavy fog.
(12:08):
When we arrived to all stat we were only the
second third customers all day, the first ones to order food.
Of course, we had come for the spargo. It was
perfect as always, and just the right amount of bitter
and sweet as we ate. Governor Innesley announced that restaurants
will be banned from serving in house. That was my
only spargo of the season and the last restaurant we
ate in and maybe the last time I'll ever get
(12:28):
to eat at my home away from home. Allstat it's
fitting then, my last meal there with spargo, a vegetable
that epitomizes rebirth. Oh yeah ooof indeed, um, hopefully spargo
will rise again one day for you. Yes, and thanks
(12:51):
special thanks to Rose because she sent us parochki. Thank you,
thank you, thank you. Yes, this amazing, beautiful, huge batch
of of of parosh keys from a place called Paroshki
Paroshki m hmm in an original location being in Seattle,
and uh oh my goodness, so so good, so many
(13:13):
different kinds. I think my my favorite thematically so far
has been there. There's one that's uh it's a parochkey
that's shaped like a parogui and it's filled with potato
and cheese. And I was just like, oh, this is
so cute. This is I like the salmon pat you
(13:33):
wanted to shape like a fish. That was very because
I I lost my list of what which favor each
one was. Um, but I was like, I think I
know what this one might be. The salmon Uh, oh
my gosh, it's been amazing. What a treat. Thank you. Yes,
(13:56):
but back to asparagus, Jolene wrote, I wanted to tell
you something about asparagus. Do you ever do oil fond
Do you know that you can take a nice long
asparagus spear and set it in the fond pot, using
the tougher, thicker end as the handle, then take it
out after a bit, let it cool on your plate,
and nom nom nom a minute later, No fond du
(14:16):
folk needed. My family loves fun doing asparagus spears, and
it has a place of pride on special fund nights
next to the cauliflower and mushrooms. I have not heard
of that doing that, but I definitely want to. This
used to be a tradition. I think I've talked about
it before in my house. On New Year's we did
do um. So next time my family is a bigg
(14:36):
asparagus family, I think they'll be on board. Oh oh awesome.
Yeah yeah, I'm a little bit terrified of oil fond um.
I don't trust myself with oil um, but but the
next time that I do it, that will totally be
on the list. Yes, sounds delicious. Well, we do have
(14:57):
some more listener mail for you. We do. But we've
got a quick break for a word from our sponsor,
and we're back. Thank you sponsor, and we're back with
another topic that I didn't realize it was going to
inspire some which listener mail and I've loved every second
(15:19):
of it. Saurkraut. Yes, so many thoughts people have about sarcroud, passionate,
passionate thoughts. I did not realize that sauer kraut was
such a divisive food stuff. I didn't either, but you know,
there's a part of me that thinks I should have.
I should have, So starting with Kirsten, Kirston wrote, I
(15:44):
was born and raised in Cincinnati, Ohio. The city has
a rich German heritage. At one time in history, part
of the city called over the Rhine, was primarily German speaking,
and even today there's a public elementary school in town
that is a German language school. So naturally German food
in including saara kraut, is pretty standard around town. I
honestly wasn't a huge fan of the stuff growing up,
(16:05):
but after listening to this episode, I definitely planned to
give it another chy next time I go home. I
thought you might also be interested to know that Cincinnati
hosts the largest october Fest in the United States, october
Fest Zincinnati. My caloric priorities at october Fest have always
been the giant pretzels with beer, cheese, and deep fried
Sara kraut balls washed down with local German style beer,
(16:27):
and a giant chocolate covered cream puff for dessert. According
to their website, last year during october Fest, Cincinnati consumed
sixty four thousand sarakraut balls and three thousand, six hundred
pounds of Sara kraut. We also have a beloved local
specialty of German heritage that I absolutely have to mention
Good g O e t t A. Sorry if I
(16:50):
mr shounce up. It is a pork based spice sausage
made with twoy pin oats. It's best sliced and then
pan fried crisp. There are several historic, local but your
shops with their own recipes and twist on it, and
lately it's popping up in trendy brunch spots all over town.
F I there's even a separate go to festival every year.
I know this is getting extremely long, but I have
(17:11):
one more thing I really want to share with you.
I highly recommend a savor pod research trip to Cincinnati.
The German food and historic German butchers and beer gardens
are really just the tip of the iceberg. Of sure, Lauren,
coming from Ohio, has heard of Cincinnati's famed Skyline Chili,
not to mention all the delicious treasures to be found
at the historic Findlay Market and the previously mentioned over
(17:32):
the Rine neighborhood, the Barbecue See and ice cream Glory,
an astonishing number of local craft breeries. I, along with
many Cincinnatians, just takes so much pride in the city,
even though I had to move away from work. I'm
constantly evangelizing what an awesome place it is and just
want to share it with the world. PS. I have
always wanted to tell you that, for whatever reason, when
I listened to the show, in my mind, I've always
(17:53):
pictured YouTube as Sue and Mel, the original host of
The Great British Bake Off Show. I know it is
a random especially since you guys don't even have British accents.
Maybe it's just due to your great comedic chemistry and banter.
Oh thanks, I hope it comes across as a compliment,
because it's absolutely meant to be. You would oh that
does yes, yes, yes, and yeah, you've got me. I
(18:17):
mean so many of the food you mentioned, all of
the food you mentioned I want to try. So you
got me hooked on going to Cincinnati one day. Uh,
I love. We've actually heard from fillion people from Cincinnati.
UH so we'll just have to add it to your
Yeah it's on the list, twist um. Still about saur Kraut,
(18:43):
Cody wrote, thank you for all of your random episodes
about food items that sound like they should be boring
but are utterly fascinating. I especially appreciate them in the
time of COVID. I loved the episode about Sara Kraut,
and I thought you would appreciate an adventure to discover
the true origin of the Reuben. I included back and
forth story article to uh to uncover the truth from
saves Savul cousin Yeah that yeah, that one with class Yeah,
(19:10):
that one over there, and the end even has the
original recipe to try at home. As a transplant to Omaha.
I was truly shocked when local started telling me how
big of a deal it was around here and that
it was invented in a hotel now being restored right
by my house. I like most Americans believed it came
from New York and was deli e. I was so wrong.
(19:32):
I had never even eaten one because of my fear
of sour krout. I was missing so much for half
my life. Once I found my love of the sandwich
and the big chunks of meat and press slash toasted.
Aspect of the Omaha regional correct version, I had to
find the best one in Omaha. I made a journal
and tried as many regional ones as I could where
(19:53):
the chef's claim the best. I even made a total
twenty point scale with each component broken down to track
the best. I will tell you the best one so
far would be a controversial pick considering some of the
locally decided best places by tradition. There's a lot of
love going into Rubens and Omaha and I had to share. Man,
(20:16):
this is something this person hatch of my own heart.
I've done this kind of thing at Plans before. But yeah, um,
your ranking system for barbecue places is really epic. It's
I think it's like overly complicated, but I think barbecue
is complicated. It is all right. I can't just say
this is the best barbe You gotta look at the
(20:37):
best risk. You're got to look at the best. It's
a whole thing. And what about the sides, Yes, what
about the sides? This is very important. I take it
very seriously, and clearly Cody does too. We you're doing
the good work and we appreciate it. Yes, yes, man,
one day I shall try this sandwich. Oh gosh, okay,
(21:01):
I like I just had this urge to like bring
you one right now, Not that I have a Reuben
just sitting in my house or like, yeah, or even
the ingredients to make one. It wouldn't surprise me, though,
if you showed up and you're like throwing rocks at
my window. Any it's a Ruben Cool Lauren the Superhero,
(21:22):
I knew she was. Oh man, if John Cusack had
showed up with a Reuben instead of a boom box,
it would have been a much better movie anyway. Um,
all right, so we're gonna move on now to the
topic of breads. Yes, a wide category, Yes, very wide category.
(21:46):
Every wrote. Like many people, I've had more time for
making food lately. I made my first cake from scratch
the other day. Before that, though, I had a pretzel mishap.
I was using a bread machine to mix the dough.
The recipe for the bread machine dough called for dipping
them in boiling water, but I thought i'd baked them instead. Sorry,
it was my first time in boiling them as complicated.
(22:06):
I switched recipes halfway through Because of that. I went
down the ingredients list adding them all. It called for
half a cup of baking soda, which seemed excessive, but
what do I know. I have never made pretzels before.
I was careful to make sure I had the right
wood and not baking powder. When the process was done,
I had an array of fresh homemade pretzels. They tasted
(22:27):
like soap. There was far too much baking soda. I
managed to eat one of them with difficulty and frequent
drinks to wash out my mouth. As it turned out,
so the ingredients from the day recipever meant for later.
The baking soda was for the boiling water. I was gutted,
as they'd say on the Great British Baking Show. In
(22:47):
the end, it had a happy ending. I learned to
read the whole recipe, and though I was crushed that
night by my hard work coming to nothing, the following
morning I did it again. They tasted much less like
soap and much more accomplishment. Yes, yeah, didn't let it
knock you down. You learn, you persevered. You got pretzels
(23:08):
out of it. That does taste like accomplishment. That's great,
Yes it does. We've all had our pretzel mishaps and
we must not let them stop us. Don't let the
pretzels grind you down. Yeah, don't do it. Um. Rachel
(23:29):
wrote in with a tip you don't need baking rings
to make English muffins or crumpets. Just cut both ends
off of a Tunican Totally great. Yeah, cover cheap, Yeah, use,
use your use what you got, especially in these times
when going outside can be a little bit terrifying. Yeah. Um.
(23:52):
And speaking of baking rings, thank you to Sam for
sending us some muffin rings. Oh yes, yes, muffin experiment
will come in soon. Yes, oh yes yes. Alexa wrote,
I am thirteen years old and frequently stream your podcast
(24:12):
to my hearing aid when I go on Bi Cris
Walks or just want to listen to something comforting. Your
topics are always interesting and unique. Your humor is absolutely perfect.
It makes me laugh out loud. I want to open
my own cafe when I grow older. So I listened
to the bakery type food podcast over and over and
hoping it will help my future plans and dreams. Keep
on doing what you're doing, and you keep on doing
(24:33):
what you're doing, Alexa. When you are in that bakery,
let us know we will be there. Yes, absolutely, Oh
my gosh, I cannot wait for this in the future.
Something to look forward to. Oh yeah, um Ivy wrote
before we published our pancake episode. By the way, I
consider myself to be a lover of all things food.
(24:53):
I teach us history, and my students know that a
surefire way to get me off topic is to pose
a great philosophical a bait in the food realm. Today's
question was twofold one is bologny just a hot dog pancake? Oh?
And two? What is a pancake? Would any cake be
(25:15):
a pancake? Is it the dish or the cooking mechanism
that constitutes a pancake? Mm hmm. These are deep questions.
These are that bologny one really has me? That one,
that one through me. You've pondered it extensively. Yeah, it's
(25:37):
I feel like I feel like my mind is expanding, y'all.
That's yeah. This is like the matrix part right. You
know there is no spoon. Do not try to ban
the spoon. You must realize there is no there is
no spoon. That's what this question has done for us.
Whoa whoa? Indeed? Yes, oh yes? Speaking of whoa, Jeremiah
(26:01):
wrote on today's episode, you mentioned the muffin unconsidered should
be the title of something as of ten minutes ago,
is the title of a really bad poem I wrote
during my morning break. So now I shall present to
you the muffin unconsidered. Oh you, staple of my adolescence,
Your delicate crumb, your texture, so sweet, so yielding and dense.
(26:22):
What ripe treasures are you concealing within as you stand
slowly crown rising and glory from your baking tin? Are
you banana chocolate brown? Or I'm from the oven? Comfort
to every woman's small child? And man, what have I left?
And praise to sing of you? Breakfast, treat or snack?
Remain in our hearts? Sweet, savory, true, beautiful stops thank you?
(26:48):
Oh my god, he goes on. That's it. I acknowledge
the bad structure, rhyme, scheme, and content, but the puff
and I'm considered exists as a thing in the world,
attached to a picture of English weapons I made last
weekend top of the muffin. Do you both? Oh? I
think it was an excellent poblem Yeah, a sweet, savory
(27:10):
true remain in our hearts. Oh gosh, yes, yes, wise
words Along'm on a pillow. Yeah, you know we have
the technology, we can make this dream come true. Look
for Savor Paul the store on te Public. Well, we
(27:33):
we do have yet more listener mail for y'all. But um,
but while we ponder those those two last mysteries, we've
got one more quick break for a word from our sponsor,
and we're back. Thank you sponsor, Yes, thank you. And
(27:56):
we're back with random big a big category. If you
thought breads was big category, we've now in large ender
horizons even more. Yes, and we'll start with Nick. Nick
wrote the most recent Sauerkraut episode inspired me to write
in because I felt like Annie was channeling my inner
(28:17):
spirit animal. Not only does she share my extreme love
for peanut butter, but she also mentioned the merchant from
residen Evil four and did a spot on I Freshion.
Why I thank you. My wife recently beat the newest
resident Evil three remake and has since started playing as
an Evil four, so I've heard his voice many times
in the last few days. I thought that Harry Potters
Sorting House comments were also correct and entertaining. Anyway, I
(28:39):
love craft beer and recently started homebrewing, and I've been
on a quest for the last few years to try
to find the best peanut butter beer and try everyone
I can find. I don't know if Annie has tried any,
but there's definitely some good ones out there, though I
wasn't happy with the Terrapin version down in Atlanta. To date,
the best one I've had commercially has been my local
brewery's Westallion here in Milwaukee, Wisconsin. They were in the
(29:01):
news two years ago from making a candy corn stout
for October that's also pretty tasty. The peanut butter Porter
is delicious slee peanuty with chocolate to compliment it, and
sits that around at six cent a b V for
drink ability. Inspired by this, I created my own version
that turned out even more peanuty bacteria pool. That's that
(29:22):
sounds amazing. Um, good for you for brewing your own beer. Yeah,
you're minting with peanut butter beer. Yeah. Have you have
you tried any peanut butter beer's anny? I have. Um,
I'm a terrible person and can't remember where they're from,
but I've had. I had like a couple of peanut
butter and jelly ones. I think, um, and I do,
(29:43):
I do like them. It's always that like when you
take the first sip of something and you just have
this expectation and it's very different than your expectation. But
then when you're like, Okay, I'm not really this isn't
really a beer taste that I'm expecting. It is a
peanut butter and jelly taste. It was a very delicious.
Yeah uh yeah, I don't. I don't think I have
(30:04):
any experience with with peanut beers. Um, but our peanut
butter beers rather but um uh. Speaking of bacteria, poop um,
Chad wrote, I listened to the egg plant episode recently
and suffered some subconscious physical pain during so as a
parent of young children, I appreciate you giving the warning
to the listeners before delving into the egg plant emoji section,
(30:24):
but you missed another demographic to give a warning to
for the penile fracture section. I and I can probably
speak for most males physically felt those pains during that section.
I was out for a nice stroll in the beautiful
spring morning weather here in Arizona, but noticed my face
wincing in pain as you were describing this afterwards. It
(30:44):
did make for a good laugh when I told my
wife that she needed to listen to the eggplant episode. UM.
I do also have to share an experience from the
following day. I was listening to Monster DC Snipers, and
instead of being serious and intense while listening, I actually
started laughing out loud when I heard Lauren's voice as
one of the voice actors, because I automatically heard bacteria poop. Lauren,
(31:11):
you need a trademark that or something, but like in
a kind way where you don't charge anybody. You're just
like associated with it. Yeah, yeah, I think I already am.
I mean that's true. We just need a legal document,
we do, we do? Yeah, I'll call m a lawyer
about that one. Yeah. Yeah, for for for anyone. Uh.
(31:33):
I I feel like possibly that the crossover audience for
Savor and any of the that the Monster seasons might
be might be a small section of a of a
ven diagram crossover kind of thing. Um but uh or
I don't know, like like like y'all true crime listeners
are everywhere. It's always it's always a really impressive to me.
Um but yeah, so I yeah, I I guessed it on.
(31:56):
I think just one episode of DC Snipers as like
a storical lawyer, like I got to listen to the
lady's real voice from from court recordings and try to
vaguely replicate that. But at a certain point, I'm I'm
not I'm not an actor, and it was it was
a very it was it was a very different day
(32:17):
of recording for me. I'm compared to joking off around
about food and random nineties movies. Yeah, yeah, there was
very little of that in those court documents. So well, yeah, surprise, surprise.
Apologies to all the dudes out there that might upset
with our penile fracture discussion and eggplan episode, uh noted. Yeah,
(32:42):
if that ever comes up again, yep, we will let
you know, Yes, yes we will. Zara V. Wrote just
started listening to the Risotto episode. I agree that Carna
Rowley is the best I've heard and seen that Arboreo
is like avocados, not ready not ready, not ready ready,
too late. Yes, and also thank you to listeners who
(33:06):
have been writing in to me about like how to
cook rice. I is great and I actually have cooked
some rice before since then and it was a success.
So what Oh congratulations Anne, Oh my gosh, I know
making strides. I am so happy for you. Oh thank you.
It was delicious. I bade fried egg plant, I know rice,
(33:28):
and oh it was so good. Oh that's that's great.
Um uh, Leslie wrote snail stuff. My husband sent me
a link to an upcoming event at our local natural
science museum and what do I see but snail love darts, Lauren.
If we get tickets, I'll make sure to find out
all I can and report back. If y'all ever feel
(33:50):
like doing a chickpea or bean episode or two parter,
I'd like to shout out my two favorite bean based desserts,
Navy Bean pie and Jordan's Chickpeas instead of Jordan Almans.
Yeah yeah, I've been lucky enough to try both while
researching special event meals for work. Sninkerdoodle Hummus is a
student favorite on campus. I'm also a fan of tayaki
(34:12):
and on pun and a red bean ice cream, but
it's been a while since I've had those. It's been
amazing to listen to the podcast over the years. Yes,
I love everything about that love guards. Oh wow. And
and Leslie wrote in with an update snail darts update.
It turned out to be a throw dodgeballs at a
(34:34):
target type game and I got absolutely crushed. I guess
I'm not competitive snail. Well, don't give up, Leslie, because
you know I got a practice at these things you do.
I think I think you could be a competitive snail
one day, you know, if you want to. You know,
if you want to, you have to. Might not be
(34:56):
for you, But I also I can't. I don't have
I ever mentioned this on the show any Maybe you remember,
like after we did the episode on snails, Um, I
obtained a couple of pet snails. Um, I don't think
you I've mentioned this on the show. Yeah, aquatic aquatic snails. Um.
(35:21):
I I kind of inherited aquarium from one of our
coworkers and um it came with a couple of snails
that sadly did not make it through the transition to
to a new home. But um, but since then, I
have I have two thriving snails named Felix, and noodle
(35:44):
and they're so weird and I love them so intensely.
I love getting your updates about them, the pictures of them.
It's the best. Um. Yeah. And and I realized after
I got them home that that one is orange and
(36:05):
one is gray. Um, and the two cats that that
that are my roommates cats. But they're the household cats
you know, are also orange and gray, and so it's
just it's cuteness and bounds. Do you think they have
like a connection, the gray stale and the gray cat.
You know, I kind of think they do. I feel
like their personalities are are pretty well in alignment as
(36:27):
far as um, you know, a mammal and a mollusk
can have personalities in alignment. Um. Also, uh, they recently
laid a big old sack of eggs, so so that's
a new adventure. Um, I be a snail grandparent. Yep, yep,
(36:48):
I guess so that I was unprepared for this potential eventuality. Um.
But because they're not hermaphroditic snails there um oh, I
I'm forgetting the word. But but yeah, that you need
a male and a female to do the thing. And
I guess I guess one of them is each of
those things. I still don't know which one. Again, we
(37:09):
are a food show. Um, I love that conversation can
go this way. Well, please keep the updates coming. I
gotta know about these babies. I really hope they're going
to be okay, and or that all of my friends
who have aquariums um want some snails because they lay
(37:30):
never her like I've heard of please adopt my kittens,
please adopt my puppies. This is my first time of
please adopt my snails. And it's beautiful, so thank you
for that. Annie. They lay eggs acts of fifty to
two hundred. I only have a twenty gallant tank. Fifty
(37:52):
to two hundred is quite a wide range. How many
friends do you have? Oh not, you didn't two hundred
who want snails? Certainly not. I will see, we'll see
what their survival rate is. Like I, oh my gosh,
I'm in over my snail head. Oh it's okay. Anyway. Anyway,
(38:12):
we are a food podcast, just true, But I a
snail talk all the time. Snail stuff A little aside
snail stuff. So moving on from snail stuff now we
have one that we wanted to end on about food
(38:33):
banks and soup kitchens. Um Shannon wrote, it was great
to hear you all talk about food banks, pantries, and
soup kitchens. I work in an urban school that has
a small food pantry, and it is an absolute necessity
for many of our students and community members, especially in
times like these. It is especially important that those who
can donate and volunteer in order to support these food
(38:53):
banks and pantries. As you were talking about this, though,
I was disappointed that you all didn't mention something that
is still an incredibly popular at the event, but not
super helpful to food banks and pantries, the canned food drive.
I don't know if you came across this in your research,
but although canned food drives are nice because they give
food to people in need, they are not as helpful
as they might seem. The food collective events like these
(39:15):
is typically random and food from the back of people's pantries.
This can lead to expiration, storage, and nutrition issues at
the food bank. Food banks typically get food for much
less than its retail price, including produce and protein slash
meat from grocery stores and stockpiles around the country, which
is needed in order to create nutritious mal kits and
food boxes. Like I said earlier, it's not that canned
(39:35):
food gives aren't helpful. They are. It's just that the
impact for monetary donations is so much greater. As the
director of our food pantry said once, a fifty cent
can of beans can go to one family, but we
can stretch that fifty cents to get at least three
cans of beans for three families. Please just give us
fifty cents, like I said, Not sure if you came
across this in your research, but want to make sure
(39:56):
to share in case you hadn't. Also, if you live
in Indiana, the major food bank network here is called Gleaners.
They're a member of Feeding America and can always use
volunteers and donations monetary preferred. Yes, yes, excellent point. Thank you,
Thank you so much for for for bringing that up.
Food banks are one of one of the great things
that they can do within communities UM and why it's
(40:18):
so important to have these organizations out there working is that, yeah,
they can really reach out to UM, to people at
all levels of of of the food chain and organizations
at all levels and work with them in order to
move food that would otherwise go to waste or um
that you know would would otherwise normally enter the supply
chain and just reroute it to people who are truly
in need of it. Um. And so yes, yes, uh
(40:40):
support support your local food bank. Yes, um, however you can,
And thank you so much Sannon for this point, because
I feel like, um, most of us want to do
the best we can to help, and it's just good
to know the ways that we can do that because
I'm certain some people and they donate their cans, think
(41:03):
this is the best I can do. But if you
can spare the money instead, it's good to know that
that is more helpful. Yeah, yes, both both are good. Yes,
monetary donations are great. Yes, thank you, Thank you. Thank
you to all of the listeners who wrote in and
who are still right again sharing all of your food adventures.
(41:26):
We love it. Um. We were like, we said, we're
going to have a second one of these in the future,
because we didn't even get through all the messages we
had saved up, and that's when we're still reading listener
mail at the end of episodes, at the end of
regular episodes. So just really, we really really appreciate it.
We do thank you Yes, If you would like to
(41:46):
email us that you can. Our email is hello at
savor pod dot com. We're also on social media. You
can find us on Facebook, Twitter, and Instagram at savor
pod and we do hope to hear from you. Savor
is production I Heart Radio. For more podcasts from my
Heart Radio, you can visit the I Heart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks it's always to our super producers Dylan Fagin and
(42:09):
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Hello, I'm welcome to Favor Production of I Heeart Radio.
I'm Annie Reese and I'm Lauren vocal Baum. And today
we have an entire episode of listener Mail for you.
Yes we do because I'm assuming since um, some of
you have more time, We've been getting a lot of
(00:29):
amazing messages and they were just building up so much
we thought we would do an episode on on just
listener mail what you all are up to you, what
you're thinking, and we already had to split it into
so future listener Mail episode in the works as well. Yeah, yeah,
and that that is a delightful problem for us to have,
(00:53):
so glad to have it, never never stop. All of
your stories are so amazing and and it's especially really
nice right now to um to get to be connecting
with all of you as um you know, a we're
stuck at home with COVID and and be everything going
on politically in the world and specifically the United States
(01:13):
right now, it's very stressful, and so it's it's very
very very good to hear from you. Yes, yes, um,
so thank you, yes, please keep that coming. Yes. Also
you know black lives matter, and so UM, thank you
to all of you. Who are out there doing whatever
it is that you can to support the movement, whether
(01:36):
it's UH being out there physically protesting or um or
providing emotional support online or or sending your hard earned
dollars to wherever it is that they can help. Yes, yes, absolutely.
And we've talked about issues of racism before on the
show because food is connected to that, and you can
(01:58):
find specifically like our episode we did the pepper Um
about food policy and law, and then our discussion we
had with Steven Stadterfeld was really really great. Yes we are,
We're We're so um glad to have had their their
voices on our show and to be able to have
(02:19):
this platform where we can speak to these issues and
uh and and with people of that caliber who are
who are doing important work. Yes, yes we are, and
we are looking forward to continuing to do that in
the future. But for now, let us get into some
listener mail. Oh yeah, should we do like a li
(02:42):
through mail? What is it now? I guess it's it's
as many things that we talked about on the show,
it can be a lot of things. Um. Uh, you know,
we we do. Uh. Annie is a lot better at
this job than I am. Um, but but yeah, we
we do read all of your emails and all of
(03:04):
your Instagram messages and uh and tweets and Facebook messages
and uh and so we get we get a lot
of photos and and just kind of like on the
ground reports and uh what what what you're doing and
thinking when you're when you're listening to episodes. So yeah, yes,
it varies widely. It does very widely. And the nutrition
(03:26):
content is always great. Yes, So thank you for that answer, Lauren.
I put you on the spot there, but you did
an excellent job. Thanks you. Welcome. And we try to
group the messages in categories, and our first category is Easter.
Oh y'all, with these egg messages, it is so good,
(03:48):
it is so good. So first stuff we have Nathan.
Nathan wrote, Hi, ladies, hope you're doing well. You asked
for what people do for Easter, and I am delivering.
So to this day, my parents still make me hunt
for Easter eggs. I very much enjoy this because I
also hate candy eats too sweet for me. So my
parents have for the past ten years been putting money
(04:10):
into Easter eggs. Now I love looking for them. In
recent years, it has gotten to an extreme. I have
found eggs and some of the most ridiculous places, including
inside an oven, mitt inside a drawer at the bottom
of one of my dresser drawers, wrapped in a sock
outside and a gutter at the front of our house,
and buried within a cake that I had to eat
(04:31):
my way through to get, as well as many others.
As much as I love the one hundred dollars, at
the end of the day, it's just gotten out of hand.
All joking aside, I love my parents and hunting for
Easter eggs. That, yes, that is pretty extreme as someone
who I also still get to do the Easter hunts
outside of quarantine. Um, I don't think I've ever had
(04:57):
like one inside No, I definitely have not had one
inside a cake that I'm going to say cake is
next level. That's that's pretty great. Yeah, that's like Matilda,
but in the best way when he has to eat
that jacket cake. I think the weirdest place I ever
found an egg was like it was in a bird feeder,
(05:21):
like hanging from a tree so you couldn't see it.
It was kind of in the different but I found it.
Yeah you did, um, Emily wrote, I just listened to
the Easter Egg episode and you were talking about egg
breaking games. Being Greek Orthodox, I can speak to this tradition.
(05:44):
We die eggs red and at our normally huge Easter
parties with lambs roasting on a spit and about fifty
of your closest relatives all over, we have egg contests.
Each person gets one egg and you go face to
face against someone. One person hits their rounded egg side
to another person's round at egg side, and the winner
moves on to someone else, until eventually you have one
(06:04):
egg which beat every other egg, or you have no
eggs left at all. The winning egg remains in the
winner's house until next Easter. It doesn't smell because it's
perfectly sealed in the shell, no cracks. This year we
did a very small version of this, just our nuclear family,
and I am pleased to say I won. I touched
a photo of our eggs and mine is the one
in the middle. When I was little, we would have
(06:26):
huge greekster Greekster parties, yes, where we would invite not
only family but also many of our friends. This almost
always worked out because most years Protestant Catholic Easter doesn't
fall on the same day as Orthodox Easter. I have
two fond memories of my grandma at these events. One
was when she would chase all my friends around with
(06:46):
the lamb eyeballs, crossing them out. The other is when
she cheated in the egg game. She had found a
wooden egg at a craft store and had died at
red and kicked everyone's butt before revealing her prank. She
was such a chaotic character and I miss her every day.
Needless to say, Easter and the egg cracking game hold
a fond place in my heart. Your grandmother sounds amazing.
(07:11):
Oh my gosh, that sounds like, yes, best grandma. No
offense to every other grandma out there. Pretty excellent. All right,
So now we're pivoting. Uh huh, Radishes, Radishes, Radishes. Miranda
Random wrote on Twitter Radishes. I heard Nights and my
(07:35):
brain automatically went to Kylo Radish and the Knights of
Radish with all the appropriate mental imagery therein. That is fantastic.
And yes, and if you haven't heard my theories on
Kylo Wren being a bad Jedi, then well I have
a lot of thoughts about it, and I think that
I can work them into this Kylo raddish scenario. I
(07:57):
I for some reason thought that you might have something
like that going on already, so I don't know why
that would be. Laurence no idea. Umu Asha wrote, I
was listening to your podcast while gardening yesterday and the
radish episode started up. It just so happened that I
(08:18):
was harvesting the last My radish is so perfect. They're
such an easy thing to grow, and I hope Annie's
efforts are successful. I always grow them at the beginning
of the year, just to see something grow, even though
I don't even love radishes. Thankfully, my pet rabbit, Amelia Otter,
loves them and is always happy to help with the greens.
Just an aside, she is definitely judgmental and rules her
(08:40):
home with an iron paw, keeping our fifty pound dog
in check. I poached the best looking radishes with wine
and chicken broth to put over a salad. By the way,
I seriously recommend Roughage by abrab Burns. It goes through
all the vegetables you could get at a farmer's marketer
Cisa and gives choose your own adventure instructions on what
to do with them. So a book recommendations always welcome.
(09:05):
Thank you so much. UM. Yeah, that's rough age by
Abra Burns M B E R n S if you're
looking for that. UM. Also Asha UM included photographs of
her radishes and of Amelia otter um. And that is
and that's an excellent name. It's an excellent name. It's
an excellent bun. That's that's just high quality, high quality
(09:30):
bunny right there. Yes, yes, agreed, I concur my radishes.
I guess an update on that they haven't died. I
don't know that they've actually grown, but believes are still there.
Why that's that's great. But I do have some oregano
growing now some men? What congratulations, thank you, thank you.
(09:55):
I can't have mint, but I can grow it. Oh
and now asparagus. I I honestly am shocked and thrilled
at how many emails we've got about asparagus. It's awesome,
it is, UM. Frequent writer Rose wrote to us. As
I've mentioned before, I'm from Stuttgart, Germany, but now live
in Seattle. Let me tell you as Germans love spargo. Spargo.
(10:19):
You say, yes, spargo means specifically white asparagus and German
you have to say gruner spargo to clarify if you're
not talking about white asparagus, much like kale just after
the first frost in the autumn, as Germans go crazy
for spargo the second it is available in the spring.
It is the first edible sign that winter is officially
(10:40):
over and spring has come. And yes, the taste is
truly special, slightly sweet, tiny bit bitter. Oh, and the
spears are so tender. Often it is served with hollandaise, sauce, ham,
or smoked fish, sometimes wrapped into crapes are turned into
a soup. It is understandable, though, that you have never
had the chance to try it. And even in a
state like Washington that grows a lot of asparagus, spargo
(11:00):
is hard to find and didn't even start appearing on
produce shelves until a few years ago. Even then, spargo
con spoiled very quickly, and often the bottom stuf dried
out and turned pink. Bad sign Small, very expensive Kansas
spargo can be found sometimes, But this product is just
awful and not recommended at all. So imagine my delight
when a German beer hall opened up in town. At
(11:23):
first I rolled my eyes, just another joint selling an
October Fest version of my food culture. Much to my shock,
it wasn't like that at all. Come springing, spargo was
on the menu. I couldn't believe it. I had never
seen a German restaurant in my area put anything but
the old standards on the menu. Soon after that, I
became a fan, then friend to the chef owner, Megan Combs,
(11:44):
and her restaurant, All Stutt became my home away from home.
Flash War to Spring on March fifteenth, COVID nineteen was
beginning to hit Seattle pretty hard. That Sunday, the city
felt pretty depressed. My husband and I walked the four
miles along the Seattle out Her front from our home
to Alstatt. The city was deserted. The normally tourist throwing
shops were now ghost towns. Uncertainty hung like a heavy fog.
(12:08):
When we arrived to all stat we were only the
second third customers all day, the first ones to order food.
Of course, we had come for the spargo. It was
perfect as always, and just the right amount of bitter
and sweet as we ate. Governor Innesley announced that restaurants
will be banned from serving in house. That was my
only spargo of the season and the last restaurant we
ate in and maybe the last time I'll ever get
(12:28):
to eat at my home away from home. Allstat it's
fitting then, my last meal there with spargo, a vegetable
that epitomizes rebirth. Oh yeah ooof indeed, um, hopefully spargo
will rise again one day for you. Yes, and thanks
(12:51):
special thanks to Rose because she sent us parochki. Thank you,
thank you, thank you. Yes, this amazing, beautiful, huge batch
of of of parosh keys from a place called Paroshki
Paroshki m hmm in an original location being in Seattle,
and uh oh my goodness, so so good, so many
(13:13):
different kinds. I think my my favorite thematically so far
has been there. There's one that's uh it's a parochkey
that's shaped like a parogui and it's filled with potato
and cheese. And I was just like, oh, this is
so cute. This is I like the salmon pat you
(13:33):
wanted to shape like a fish. That was very because
I I lost my list of what which favor each
one was. Um, but I was like, I think I
know what this one might be. The salmon Uh, oh
my gosh, it's been amazing. What a treat. Thank you. Yes,
(13:56):
but back to asparagus, Jolene wrote, I wanted to tell
you something about asparagus. Do you ever do oil fond
Do you know that you can take a nice long
asparagus spear and set it in the fond pot, using
the tougher, thicker end as the handle, then take it
out after a bit, let it cool on your plate,
and nom nom nom a minute later, No fond du
(14:16):
folk needed. My family loves fun doing asparagus spears, and
it has a place of pride on special fund nights
next to the cauliflower and mushrooms. I have not heard
of that doing that, but I definitely want to. This
used to be a tradition. I think I've talked about
it before in my house. On New Year's we did
do um. So next time my family is a bigg
(14:36):
asparagus family, I think they'll be on board. Oh oh awesome.
Yeah yeah, I'm a little bit terrified of oil fond um.
I don't trust myself with oil um, but but the
next time that I do it, that will totally be
on the list. Yes, sounds delicious. Well, we do have
(14:57):
some more listener mail for you. We do. But we've
got a quick break for a word from our sponsor,
and we're back. Thank you sponsor, and we're back with
another topic that I didn't realize it was going to
inspire some which listener mail and I've loved every second
(15:19):
of it. Saurkraut. Yes, so many thoughts people have about sarcroud, passionate,
passionate thoughts. I did not realize that sauer kraut was
such a divisive food stuff. I didn't either, but you know,
there's a part of me that thinks I should have.
I should have, So starting with Kirsten, Kirston wrote, I
(15:44):
was born and raised in Cincinnati, Ohio. The city has
a rich German heritage. At one time in history, part
of the city called over the Rhine, was primarily German speaking,
and even today there's a public elementary school in town
that is a German language school. So naturally German food
in including saara kraut, is pretty standard around town. I
honestly wasn't a huge fan of the stuff growing up,
(16:05):
but after listening to this episode, I definitely planned to
give it another chy next time I go home. I
thought you might also be interested to know that Cincinnati
hosts the largest october Fest in the United States, october
Fest Zincinnati. My caloric priorities at october Fest have always
been the giant pretzels with beer, cheese, and deep fried
Sara kraut balls washed down with local German style beer,
(16:27):
and a giant chocolate covered cream puff for dessert. According
to their website, last year during october Fest, Cincinnati consumed
sixty four thousand sarakraut balls and three thousand, six hundred
pounds of Sara kraut. We also have a beloved local
specialty of German heritage that I absolutely have to mention
Good g O e t t A. Sorry if I
(16:50):
mr shounce up. It is a pork based spice sausage
made with twoy pin oats. It's best sliced and then
pan fried crisp. There are several historic, local but your
shops with their own recipes and twist on it, and
lately it's popping up in trendy brunch spots all over town.
F I there's even a separate go to festival every year.
I know this is getting extremely long, but I have
(17:11):
one more thing I really want to share with you.
I highly recommend a savor pod research trip to Cincinnati.
The German food and historic German butchers and beer gardens
are really just the tip of the iceberg. Of sure, Lauren,
coming from Ohio, has heard of Cincinnati's famed Skyline Chili,
not to mention all the delicious treasures to be found
at the historic Findlay Market and the previously mentioned over
(17:32):
the Rine neighborhood, the Barbecue See and ice cream Glory,
an astonishing number of local craft breeries. I, along with
many Cincinnatians, just takes so much pride in the city,
even though I had to move away from work. I'm
constantly evangelizing what an awesome place it is and just
want to share it with the world. PS. I have
always wanted to tell you that, for whatever reason, when
I listened to the show, in my mind, I've always
(17:53):
pictured YouTube as Sue and Mel, the original host of
The Great British Bake Off Show. I know it is
a random especially since you guys don't even have British accents.
Maybe it's just due to your great comedic chemistry and banter.
Oh thanks, I hope it comes across as a compliment,
because it's absolutely meant to be. You would oh that
does yes, yes, yes, and yeah, you've got me. I
(18:17):
mean so many of the food you mentioned, all of
the food you mentioned I want to try. So you
got me hooked on going to Cincinnati one day. Uh,
I love. We've actually heard from fillion people from Cincinnati.
UH so we'll just have to add it to your
Yeah it's on the list, twist um. Still about saur Kraut,
(18:43):
Cody wrote, thank you for all of your random episodes
about food items that sound like they should be boring
but are utterly fascinating. I especially appreciate them in the
time of COVID. I loved the episode about Sara Kraut,
and I thought you would appreciate an adventure to discover
the true origin of the Reuben. I included back and
forth story article to uh to uncover the truth from
saves Savul cousin Yeah that yeah, that one with class Yeah,
(19:10):
that one over there, and the end even has the
original recipe to try at home. As a transplant to Omaha.
I was truly shocked when local started telling me how
big of a deal it was around here and that
it was invented in a hotel now being restored right
by my house. I like most Americans believed it came
from New York and was deli e. I was so wrong.
(19:32):
I had never even eaten one because of my fear
of sour krout. I was missing so much for half
my life. Once I found my love of the sandwich
and the big chunks of meat and press slash toasted.
Aspect of the Omaha regional correct version, I had to
find the best one in Omaha. I made a journal
and tried as many regional ones as I could where
(19:53):
the chef's claim the best. I even made a total
twenty point scale with each component broken down to track
the best. I will tell you the best one so
far would be a controversial pick considering some of the
locally decided best places by tradition. There's a lot of
love going into Rubens and Omaha and I had to share. Man,
(20:16):
this is something this person hatch of my own heart.
I've done this kind of thing at Plans before. But yeah, um,
your ranking system for barbecue places is really epic. It's
I think it's like overly complicated, but I think barbecue
is complicated. It is all right. I can't just say
this is the best barbe You gotta look at the
(20:37):
best risk. You're got to look at the best. It's
a whole thing. And what about the sides, Yes, what
about the sides? This is very important. I take it
very seriously, and clearly Cody does too. We you're doing
the good work and we appreciate it. Yes, yes, man,
one day I shall try this sandwich. Oh gosh, okay,
(21:01):
I like I just had this urge to like bring
you one right now, Not that I have a Reuben
just sitting in my house or like, yeah, or even
the ingredients to make one. It wouldn't surprise me, though,
if you showed up and you're like throwing rocks at
my window. Any it's a Ruben Cool Lauren the Superhero,
(21:22):
I knew she was. Oh man, if John Cusack had
showed up with a Reuben instead of a boom box,
it would have been a much better movie anyway. Um,
all right, so we're gonna move on now to the
topic of breads. Yes, a wide category, Yes, very wide category.
(21:46):
Every wrote. Like many people, I've had more time for
making food lately. I made my first cake from scratch
the other day. Before that, though, I had a pretzel mishap.
I was using a bread machine to mix the dough.
The recipe for the bread machine dough called for dipping
them in boiling water, but I thought i'd baked them instead. Sorry,
it was my first time in boiling them as complicated.
(22:06):
I switched recipes halfway through Because of that. I went
down the ingredients list adding them all. It called for
half a cup of baking soda, which seemed excessive, but
what do I know. I have never made pretzels before.
I was careful to make sure I had the right
wood and not baking powder. When the process was done,
I had an array of fresh homemade pretzels. They tasted
(22:27):
like soap. There was far too much baking soda. I
managed to eat one of them with difficulty and frequent
drinks to wash out my mouth. As it turned out,
so the ingredients from the day recipever meant for later.
The baking soda was for the boiling water. I was gutted,
as they'd say on the Great British Baking Show. In
(22:47):
the end, it had a happy ending. I learned to
read the whole recipe, and though I was crushed that
night by my hard work coming to nothing, the following
morning I did it again. They tasted much less like
soap and much more accomplishment. Yes, yeah, didn't let it
knock you down. You learn, you persevered. You got pretzels
(23:08):
out of it. That does taste like accomplishment. That's great,
Yes it does. We've all had our pretzel mishaps and
we must not let them stop us. Don't let the
pretzels grind you down. Yeah, don't do it. Um. Rachel
(23:29):
wrote in with a tip you don't need baking rings
to make English muffins or crumpets. Just cut both ends
off of a Tunican Totally great. Yeah, cover cheap, Yeah, use,
use your use what you got, especially in these times
when going outside can be a little bit terrifying. Yeah. Um.
(23:52):
And speaking of baking rings, thank you to Sam for
sending us some muffin rings. Oh yes, yes, muffin experiment
will come in soon. Yes, oh yes yes. Alexa wrote,
I am thirteen years old and frequently stream your podcast
(24:12):
to my hearing aid when I go on Bi Cris
Walks or just want to listen to something comforting. Your
topics are always interesting and unique. Your humor is absolutely perfect.
It makes me laugh out loud. I want to open
my own cafe when I grow older. So I listened
to the bakery type food podcast over and over and
hoping it will help my future plans and dreams. Keep
on doing what you're doing, and you keep on doing
(24:33):
what you're doing, Alexa. When you are in that bakery,
let us know we will be there. Yes, absolutely, Oh
my gosh, I cannot wait for this in the future.
Something to look forward to. Oh yeah, um Ivy wrote
before we published our pancake episode. By the way, I
consider myself to be a lover of all things food.
(24:53):
I teach us history, and my students know that a
surefire way to get me off topic is to pose
a great philosophical a bait in the food realm. Today's
question was twofold one is bologny just a hot dog pancake? Oh?
And two? What is a pancake? Would any cake be
(25:15):
a pancake? Is it the dish or the cooking mechanism
that constitutes a pancake? Mm hmm. These are deep questions.
These are that bologny one really has me? That one,
that one through me. You've pondered it extensively. Yeah, it's
(25:37):
I feel like I feel like my mind is expanding, y'all.
That's yeah. This is like the matrix part right. You
know there is no spoon. Do not try to ban
the spoon. You must realize there is no there is
no spoon. That's what this question has done for us.
Whoa whoa? Indeed? Yes, oh yes? Speaking of whoa, Jeremiah
(26:01):
wrote on today's episode, you mentioned the muffin unconsidered should
be the title of something as of ten minutes ago,
is the title of a really bad poem I wrote
during my morning break. So now I shall present to
you the muffin unconsidered. Oh you, staple of my adolescence,
Your delicate crumb, your texture, so sweet, so yielding and dense.
(26:22):
What ripe treasures are you concealing within as you stand
slowly crown rising and glory from your baking tin? Are
you banana chocolate brown? Or I'm from the oven? Comfort
to every woman's small child? And man, what have I left?
And praise to sing of you? Breakfast, treat or snack?
Remain in our hearts? Sweet, savory, true, beautiful stops thank you?
(26:48):
Oh my god, he goes on. That's it. I acknowledge
the bad structure, rhyme, scheme, and content, but the puff
and I'm considered exists as a thing in the world,
attached to a picture of English weapons I made last
weekend top of the muffin. Do you both? Oh? I
think it was an excellent poblem Yeah, a sweet, savory
(27:10):
true remain in our hearts. Oh gosh, yes, yes, wise
words Along'm on a pillow. Yeah, you know we have
the technology, we can make this dream come true. Look
for Savor Paul the store on te Public. Well, we
(27:33):
we do have yet more listener mail for y'all. But um,
but while we ponder those those two last mysteries, we've
got one more quick break for a word from our sponsor,
and we're back. Thank you sponsor, Yes, thank you. And
(27:56):
we're back with random big a big category. If you
thought breads was big category, we've now in large ender
horizons even more. Yes, and we'll start with Nick. Nick
wrote the most recent Sauerkraut episode inspired me to write
in because I felt like Annie was channeling my inner
(28:17):
spirit animal. Not only does she share my extreme love
for peanut butter, but she also mentioned the merchant from
residen Evil four and did a spot on I Freshion.
Why I thank you. My wife recently beat the newest
resident Evil three remake and has since started playing as
an Evil four, so I've heard his voice many times
in the last few days. I thought that Harry Potters
Sorting House comments were also correct and entertaining. Anyway, I
(28:39):
love craft beer and recently started homebrewing, and I've been
on a quest for the last few years to try
to find the best peanut butter beer and try everyone
I can find. I don't know if Annie has tried any,
but there's definitely some good ones out there, though I
wasn't happy with the Terrapin version down in Atlanta. To date,
the best one I've had commercially has been my local
brewery's Westallion here in Milwaukee, Wisconsin. They were in the
(29:01):
news two years ago from making a candy corn stout
for October that's also pretty tasty. The peanut butter Porter
is delicious slee peanuty with chocolate to compliment it, and
sits that around at six cent a b V for
drink ability. Inspired by this, I created my own version
that turned out even more peanuty bacteria pool. That's that
(29:22):
sounds amazing. Um, good for you for brewing your own beer. Yeah,
you're minting with peanut butter beer. Yeah. Have you have
you tried any peanut butter beer's anny? I have. Um,
I'm a terrible person and can't remember where they're from,
but I've had. I had like a couple of peanut
butter and jelly ones. I think, um, and I do,
(29:43):
I do like them. It's always that like when you
take the first sip of something and you just have
this expectation and it's very different than your expectation. But
then when you're like, Okay, I'm not really this isn't
really a beer taste that I'm expecting. It is a
peanut butter and jelly taste. It was a very delicious.
Yeah uh yeah, I don't. I don't think I have
(30:04):
any experience with with peanut beers. Um, but our peanut
butter beers rather but um uh. Speaking of bacteria, poop um,
Chad wrote, I listened to the egg plant episode recently
and suffered some subconscious physical pain during so as a
parent of young children, I appreciate you giving the warning
to the listeners before delving into the egg plant emoji section,
(30:24):
but you missed another demographic to give a warning to
for the penile fracture section. I and I can probably
speak for most males physically felt those pains during that section.
I was out for a nice stroll in the beautiful
spring morning weather here in Arizona, but noticed my face
wincing in pain as you were describing this afterwards. It
(30:44):
did make for a good laugh when I told my
wife that she needed to listen to the eggplant episode. UM.
I do also have to share an experience from the
following day. I was listening to Monster DC Snipers, and
instead of being serious and intense while listening, I actually
started laughing out loud when I heard Lauren's voice as
one of the voice actors, because I automatically heard bacteria poop. Lauren,
(31:11):
you need a trademark that or something, but like in
a kind way where you don't charge anybody. You're just
like associated with it. Yeah, yeah, I think I already am.
I mean that's true. We just need a legal document,
we do, we do? Yeah, I'll call m a lawyer
about that one. Yeah. Yeah, for for for anyone. Uh.
(31:33):
I I feel like possibly that the crossover audience for
Savor and any of the that the Monster seasons might
be might be a small section of a of a
ven diagram crossover kind of thing. Um but uh or
I don't know, like like like y'all true crime listeners
are everywhere. It's always it's always a really impressive to me.
Um but yeah, so I yeah, I I guessed it on.
(31:56):
I think just one episode of DC Snipers as like
a storical lawyer, like I got to listen to the
lady's real voice from from court recordings and try to
vaguely replicate that. But at a certain point, I'm I'm
not I'm not an actor, and it was it was
a very it was it was a very different day
(32:17):
of recording for me. I'm compared to joking off around
about food and random nineties movies. Yeah, yeah, there was
very little of that in those court documents. So well, yeah, surprise, surprise.
Apologies to all the dudes out there that might upset
with our penile fracture discussion and eggplan episode, uh noted. Yeah,
(32:42):
if that ever comes up again, yep, we will let
you know, Yes, yes we will. Zara V. Wrote just
started listening to the Risotto episode. I agree that Carna
Rowley is the best I've heard and seen that Arboreo
is like avocados, not ready not ready, not ready ready,
too late. Yes, and also thank you to listeners who
(33:06):
have been writing in to me about like how to
cook rice. I is great and I actually have cooked
some rice before since then and it was a success.
So what Oh congratulations Anne, Oh my gosh, I know
making strides. I am so happy for you. Oh thank you.
It was delicious. I bade fried egg plant, I know rice,
(33:28):
and oh it was so good. Oh that's that's great.
Um uh, Leslie wrote snail stuff. My husband sent me
a link to an upcoming event at our local natural
science museum and what do I see but snail love darts, Lauren.
If we get tickets, I'll make sure to find out
all I can and report back. If y'all ever feel
(33:50):
like doing a chickpea or bean episode or two parter,
I'd like to shout out my two favorite bean based desserts,
Navy Bean pie and Jordan's Chickpeas instead of Jordan Almans.
Yeah yeah, I've been lucky enough to try both while
researching special event meals for work. Sninkerdoodle Hummus is a
student favorite on campus. I'm also a fan of tayaki
(34:12):
and on pun and a red bean ice cream, but
it's been a while since I've had those. It's been
amazing to listen to the podcast over the years. Yes,
I love everything about that love guards. Oh wow. And
and Leslie wrote in with an update snail darts update.
It turned out to be a throw dodgeballs at a
(34:34):
target type game and I got absolutely crushed. I guess
I'm not competitive snail. Well, don't give up, Leslie, because
you know I got a practice at these things you do.
I think I think you could be a competitive snail
one day, you know, if you want to. You know,
if you want to, you have to. Might not be
(34:56):
for you, But I also I can't. I don't have
I ever mentioned this on the show any Maybe you remember,
like after we did the episode on snails, Um, I
obtained a couple of pet snails. Um, I don't think
you I've mentioned this on the show. Yeah, aquatic aquatic snails. Um.
(35:21):
I I kind of inherited aquarium from one of our
coworkers and um it came with a couple of snails
that sadly did not make it through the transition to
to a new home. But um, but since then, I
have I have two thriving snails named Felix, and noodle
(35:44):
and they're so weird and I love them so intensely.
I love getting your updates about them, the pictures of them.
It's the best. Um. Yeah. And and I realized after
I got them home that that one is orange and
(36:05):
one is gray. Um, and the two cats that that
that are my roommates cats. But they're the household cats
you know, are also orange and gray, and so it's
just it's cuteness and bounds. Do you think they have
like a connection, the gray stale and the gray cat.
You know, I kind of think they do. I feel
like their personalities are are pretty well in alignment as
(36:27):
far as um, you know, a mammal and a mollusk
can have personalities in alignment. Um. Also, uh, they recently
laid a big old sack of eggs, so so that's
a new adventure. Um, I be a snail grandparent. Yep, yep,
(36:48):
I guess so that I was unprepared for this potential eventuality. Um.
But because they're not hermaphroditic snails there um oh, I
I'm forgetting the word. But but yeah, that you need
a male and a female to do the thing. And
I guess I guess one of them is each of
those things. I still don't know which one. Again, we
(37:09):
are a food show. Um, I love that conversation can
go this way. Well, please keep the updates coming. I
gotta know about these babies. I really hope they're going
to be okay, and or that all of my friends
who have aquariums um want some snails because they lay
(37:30):
never her like I've heard of please adopt my kittens,
please adopt my puppies. This is my first time of
please adopt my snails. And it's beautiful, so thank you
for that. Annie. They lay eggs acts of fifty to
two hundred. I only have a twenty gallant tank. Fifty
(37:52):
to two hundred is quite a wide range. How many
friends do you have? Oh not, you didn't two hundred
who want snails? Certainly not. I will see, we'll see
what their survival rate is. Like I, oh my gosh,
I'm in over my snail head. Oh it's okay. Anyway. Anyway,
(38:12):
we are a food podcast, just true, But I a
snail talk all the time. Snail stuff A little aside
snail stuff. So moving on from snail stuff now we
have one that we wanted to end on about food
(38:33):
banks and soup kitchens. Um Shannon wrote, it was great
to hear you all talk about food banks, pantries, and
soup kitchens. I work in an urban school that has
a small food pantry, and it is an absolute necessity
for many of our students and community members, especially in
times like these. It is especially important that those who
can donate and volunteer in order to support these food
(38:53):
banks and pantries. As you were talking about this, though,
I was disappointed that you all didn't mention something that
is still an incredibly popular at the event, but not
super helpful to food banks and pantries, the canned food drive.
I don't know if you came across this in your research,
but although canned food drives are nice because they give
food to people in need, they are not as helpful
as they might seem. The food collective events like these
(39:15):
is typically random and food from the back of people's pantries.
This can lead to expiration, storage, and nutrition issues at
the food bank. Food banks typically get food for much
less than its retail price, including produce and protein slash
meat from grocery stores and stockpiles around the country, which
is needed in order to create nutritious mal kits and
food boxes. Like I said earlier, it's not that canned
(39:35):
food gives aren't helpful. They are. It's just that the
impact for monetary donations is so much greater. As the
director of our food pantry said once, a fifty cent
can of beans can go to one family, but we
can stretch that fifty cents to get at least three
cans of beans for three families. Please just give us
fifty cents, like I said, Not sure if you came
across this in your research, but want to make sure
(39:56):
to share in case you hadn't. Also, if you live
in Indiana, the major food bank network here is called Gleaners.
They're a member of Feeding America and can always use
volunteers and donations monetary preferred. Yes, yes, excellent point. Thank you,
Thank you so much for for for bringing that up.
Food banks are one of one of the great things
that they can do within communities UM and why it's
(40:18):
so important to have these organizations out there working is that, yeah,
they can really reach out to UM, to people at
all levels of of of the food chain and organizations
at all levels and work with them in order to
move food that would otherwise go to waste or um
that you know would would otherwise normally enter the supply
chain and just reroute it to people who are truly
in need of it. Um. And so yes, yes, uh
(40:40):
support support your local food bank. Yes, um, however you can,
And thank you so much Sannon for this point, because
I feel like, um, most of us want to do
the best we can to help, and it's just good
to know the ways that we can do that because
I'm certain some people and they donate their cans, think
(41:03):
this is the best I can do. But if you
can spare the money instead, it's good to know that
that is more helpful. Yeah, yes, both both are good. Yes,
monetary donations are great. Yes, thank you, Thank you. Thank
you to all of the listeners who wrote in and
who are still right again sharing all of your food adventures.
(41:26):
We love it. Um. We were like, we said, we're
going to have a second one of these in the future,
because we didn't even get through all the messages we
had saved up, and that's when we're still reading listener
mail at the end of episodes, at the end of
regular episodes. So just really, we really really appreciate it.
We do thank you Yes, If you would like to
(41:46):
email us that you can. Our email is hello at
savor pod dot com. We're also on social media. You
can find us on Facebook, Twitter, and Instagram at savor
pod and we do hope to hear from you. Savor
is production I Heart Radio. For more podcasts from my
Heart Radio, you can visit the I Heart Radio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks it's always to our super producers Dylan Fagin and
(42:09):
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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