July 2, 2020 • 46 mins
We dive back into the mail bag for more stories from y’all excellent listeners, including (but not limited to!) pizza sacrilege, invasive ranch, vintage ads, and elusive egg hunts.
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Episode Transcript
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Speaker 1 (00:07):
Hello and welcome savor protection of I Heart Radio. I'm
Annie Reese and I'm Lauren Vokeelbaum. And today we have
another episode of listener Mail for you. Yes, because our
last episode of listener Mail with such a success that
some listeners wrote in about the mail. We read the
list episode. Yes, it was so great and so many
(00:29):
of you send such excellent stuff, and we want to
share it. Please keep that up. We love it absolutely,
Oh it is. It is seriously like one of the
very best parts of my day. Um. And it's always surprising,
right like I can't I can never guess what wonderful
(00:50):
thing I'm going to learn about our laugh at when
I opened the listen Yes, ah, yes, and um, just
an update, we are still in our closet studios and
it is storming once again here in Atlanta. Yep, yep
so um so if y'all hear any um thunderree sounds, um,
(01:11):
it's it's not um. It's not super producer Andrew putting
in any kind of special effects. It is genuinely just
the listener mail of doom. Yes, some atmosphere I love
listener Maile of Doom. That's another idea for some kind
of superhero thing. I'll think about it. Also, I would
(01:31):
not put it past superproducer Andrew to pull such high Okay, alright, yes,
now that you mentioned it that there might I have
faith in y'all to figure out which ones. Um, we're
real thunderclaps and think, yes, I believe that you can
(01:52):
do it. Um. But okay, let's start, and we're going
to start with a topic we did I think at
the beginning of Quarantine because it was a comfort food episode, right, milkshakes,
Carly wrote, I was listening to your milkshakes episode and
your discussion on the thickness of milkshakes made me realize
you don't have thick shakes in America. In Australia, we
(02:15):
have both thick shakes and milkshakes, which are differentiated by
their thickness and ice cream content. I also have a
milkshake story. When my family goes to Brisbane Slashed the
Sunshine Coast for the day, we will sometimes get a
drink from a lint shop there. Well, one time my
mom got a vanilla milkshake, and that's in quotes, that
was apparently so strongly flavored it tasted like drinking straight
(02:37):
melted white chocolate, way too sweet and way too rich.
My mom was so scarred by this that it was
about eighteen months before she had another vanilla milkshake. Anytime
milkshakes were mentioned after his mom would bring up the
terrible vanilla milkshake. We of course love teasing her about
it and would ask her if she wanted a vanilla milkshake.
(02:59):
The story does have a happy ending, though, as my
mom has since had another vanilla shake from the Lynch
Shop and it was much nicer. She maintains that whoever
made it had made a mistake and added way too
much flavoring. My mom is actually a complainer, would never
demand to see a manager complain to an employee about
a bad meal. However, within the family, she has a
hard time for getting a bad meal or dish from
(03:21):
our restaurant, much to our entertainment. You know, I'd be
really interested for listeners from um the North to write
in and maybe you have experienced with this, lord, because
I know there's like custard and brick, there are other
things that I don't have a lot of experience with
(03:42):
that might be the sort of thick shake that you're
talking about. Um Um, I do, I do not recall
there being like a separate category for those in the north.
And maybe I mean I I really only lived there
when I was very young, Um, But but I recall
not be particularly surprised when I moved to the South,
(04:04):
so that ya want to heard that one? That must
have been some kind of blasphemous statement when I moved
to the south. Crack she bought then with her, UM,
and I did want to share real quick my mom.
She her. The funny thing food thing with her is
(04:27):
she always debates so much about what she's going to
get when when we're allowed to go to restaurants again.
And I'm sure she'll she'll do it, but she debates
so much and she's like, what are you getting? What
are you getting? That she contemplates and she decides and
she's like, yes, I want this, this, this, And when
the waiter asked what she wants, she always changes her
mind at the last minute, always to something random that
(04:50):
wasn't even like that wasn't even that's great. Oh that's amazing. Um. Heck,
my my dad, I think I mentioned a couple of
times on this show before UM was in the restaurant
industry and he was infamously bad about complaining about every
meal that he got like like not even like like hey,
(05:13):
like send this back, but like, hey, can you send
out your head chef because I need to talk to
them about something. Um, I have some notes. Yeah, yeah,
And I was always like, dad, can we just eat
our ribs? Can we please? Just? Oh my heck? Like
it was, Um, I I have come to a place
(05:37):
where I find it endearing. Yes, yes, Honestly, at the time,
I was always just kind of like the like the
poor human would show up and I would just like shrug,
like twelve year old lore and would be like sorry
about it, man, Like I don't know. I can't help you.
I've tried for years. Oh, speaking of comfort foods, though
(06:02):
we've got one about pizza. Jess wrote, I recently discovered
your podcast from an episode of Creature feature Oh yeah,
and have been working my way through all your episodes
in literally no order. So I may be a bit
behind the times by responding to your pizza episode, but
I had a funny pizza habit I wanted to share.
I'm an Italian from New York, so pizza is sacred.
(06:25):
Every family I knew had intense feelings about why their
pizza place was the best. Same for bagels, but that's
a different story. Every Friday night in my house was
pizza night, easily the best night of the week. My
mom was on a diet at the time, so she
should always make herself a piece of chicken or fish,
while my brother, sister, dad, and I all ate our slices.
But there was one treat she did allow herself, the
(06:47):
crusts our crusts. Whenever she saw that someone was getting
close to finishing their slice, should give them a look
and they would hand over their crust to her for
her little pizza morsel. She allowed herself the crusted, not
the pizza, because the crest didn't have the cheese, toppings, etcetera,
so it wasn't quite as bad for you. So to
combat this and keep my crusts, I would always remove
(07:10):
everything on top of the pizza, cheese toppings, and all
ripped my crust open down the middle and stuff all
the toppings inside. It worked pretty well because it gave
flavor to the crust, but the toppingless pizza still had
remnants of sauce, so it was still more flavorful than
the regular old crest. I stopped doing this a while
(07:30):
ago because any time I ate pizza with someone new,
the entire conversation turned into asking me just what the
hell I was doing and why I was committing pizza sacrilege.
But honestly, it was pretty delicious. I mean, you were
pioneering stuffed crust, you were it does it makes me
(07:51):
laugh that it's sort of understood that, at least in
mid range, to cheat pizza, the crust is just not
good and you won't eat it unless it's stuffed with
something or dipped in butter, and then it's the best.
Then it's a treat exactly. But I know I've said
before on this show my pizza sacrileges, I eat crust
(08:13):
first because I liked having the last bit, saving my
favorite part for last. And I feel like the best
part of the pizza is like at the end, near
the top, at the triangle edge. Um, so people would
always It's true. People do feel very comfortable about asking
(08:33):
you why you're eating your pizza the way that you're eating. Yeah. Yeah,
I mean, and no matter what it is you're doing,
I feel like if it is just vaguely different from
what they're doing, they're like, hey, what's up with that?
I need to I've got I've got a few questions.
How much time do you have? Yes? Yes, and they
pull out goggles and a notebook if you're me, which
I have actually done, but it was with our friend
(08:57):
Bim Bolan, so I feel like that. Oh yeah, that
was completely appropriate with Ben. Yes. Oh, speaking of Ben
and pizza, this is a good segue to our next topic,
which is Ranch. It is okay, Annie, are you comfortable
reading this one out loud? I'm a little nervous, to
be honest, I can. I can take it if you
(09:19):
want me to. Uh yeah, maybe maybe you should, Lauren,
maybe you should take Okay? All right? So Zombie Gravy
wrote from Instagram, I'm listening to your Ranch episode right now,
and the controversy is real. I'm a cocoa bar in
Fort Collins, Colorado. The coworker who trained me is originally
from the northeast coast, and he always called Ranch Colorado. Catchup.
(09:44):
I've never lived outside Colorado. I hadn't realized that our
use of Ranch was, to put it lightly liberal. We
don't only dip our chicken, fingers, wings and veggies and ranch.
Oh No, we dip our pizza, our breadsticks, are sausages, hamburgers,
potato chips, and more, including, of course, our Rocky Mountain
oysters winky face. There has even been tell in the
(10:07):
service industry of Red Robin customers drinking Ranch by the
Ramikan fall. Is it like this everywhere? Apparently not. Annie,
you said it's hard for you to imagine Ranch on
every table. Girl, come Colorado. And by the way, Ranch
is already here for your fries. I'm so disturbed right now.
(10:30):
I feel unsettled, untethered in this world. I thought. Oh, oh,
I wish you all could see he's face right now.
She's so completely horrified. Oh my gosh. For any listeners
who don't know me and Ben in our episode on Ranch,
we detest it like that. I have five foods I
(10:52):
don't like and Ranch is up there. Yeah, it's it's
the it's the Mayo relation, right, you don't like like
the Yes, it's exactly that. Oh stomach. I'm sorry, I'm sorry. Yeah,
(11:15):
I mean I really want to go to Colorado, but
I'm going to have to. I'm glad I'm alerted to this.
Then it wasn't app It's better to know. It's better
to know right, yeah, yeah, yeah, yeah, because I can
only imagine my horror when I realized when everyone was
tipping stuff the rule. But it is a true It's
all true. Yeah. Well, there is a part of me
(11:39):
that is delighted by this, um, your liberal use of ranch.
I can appreciate it. Look from a distance from over here, yes,
an extreme distance. But I don't know. There's a part
of me that I my heart is both sickened and warmed.
(12:00):
It's a very confusing sensation I'm feeling right now. Uh
uh Okay, Well here's one. I'm not sure if it's
going to be better, but this this one's about margarine, Okay.
Ms MJB wrote in on Instagram with an image of
an ad from the September sixty six edition of Life magazine.
(12:25):
And this ad was placed by the National Association of
Margarine Manufacturers and and the ad is just this this
solid golden yellow page with a huge numeral seven on it,
and the text next to the numeral seven reads, um,
modern margarine is one of the basic seven foods our
(12:45):
government recommends we eat every day for good nutrition. And
then in larger text at the bottom, it says modern
margarine is a highly digestible energy food and a dependable
source of vitamin A. Here is nutritious eating within the
reach of all its fine flavor, says spread it gladly.
It's low cost, says spread it freely. Try it's honest
(13:07):
goodness on bread, rolls, waffles, or baked potatoes all timey ads,
you've got all of them. The word yeah, spread badly,
spread it freely. Oh that's as eye catching too. Uh
(13:30):
you know. Yeah, I just saw like a huge golden
page with like big roman numeral seven. Are huge numeral seven.
I think I would feel like it was some kind
of in times claim. But maybe that says more about
my state of mind then it does about anything else. Yeah,
(13:54):
I don't know. I'm not sure. At first glance, I
had a very what is this selling me and why
kind of feeling about it. But but I feel that
way about The ads from that era were very aggressive
visually speaking. Um but okay, alright, I'm gonna I'm gonna
(14:16):
stop torturing you. Thank you. I I'm a little nervous
because partially hydrogenated oil based products. Um. Yes, yes, let's
move on to easter because we do have some some
more of those wonderful Eastern egg rollings letters. They're so good.
(14:39):
Oh you listeners, not let us down when it came
to that. H Hannah wrote, I just listened to your
Easter egg episode and it made me very nostalgic for
the Easter egg escapades of your Growing up, Easter was
a very egg centric holiday. It started with boiling and
dying eggs, then hiding and finding said eggs, and then
finally making an eating deviled eggs out of those same eggs.
(15:01):
My mom was infamous for over boiling her hard boiled eggs,
marked by that infamous grayish ring around the yolk. However,
one year, there was a massive thunderstorm on Easter. We
grew up in Florida, so that's not uncommon, and the
power went out just as Mom was bringing the water
to boil. The burner on the stove turned off, and
Mom decided to just leave the eggs in the hot
(15:22):
water for a bit before chilling and peeling the eggs.
The eggs were so all good. Ever since then, we've
used the bring to a boil, turn off the heat,
and let them sit method of making boiled eggs. While
Mom was in charge of making the eggs, Dad was
in charge of hiding them. One year, Dad took an
orange dyed egg and hid it in the orange tree
in her backyard. Again, it's Florida, so of course we
(15:43):
had an orange tree. To clarify a Dad didn't just
stick the egg on a branch of the tree or something.
The Mattman actually climbed her orange tree, hollowed out an
orange while keeping it attached, and hid an orange egg
in it. We didn't find it for several hours. I'm
amazed you found it at all. Finally, there were the
(16:04):
deviled eggs, which we always called bubble eggs because I
had a really bad lisp as a child, and that's
what I call them to this day. Bubble eggs made
with extra mustard, very little mayo, and a generous sprinkle
of paper cup just the way a little Hannah like them,
are an Easter tradition for my family. Even this year,
all of my family video called and we all separately
(16:24):
made bubble eggs. Even when apart, we can still keep
up the tradition. Oh bubble eggs and that orange. Oh
my gosh, that is impressive. That that is next level.
Um oh oh man, I miss h I missed the
citrus trees and the frequent thunderstorms of South Florida. This
(16:47):
this is actually one of my most soothing noises that's
happening in the background right and right now. Me too. Yeah, uh,
Gabby wrote, I'm so excited to finally have the opportunity
to write in about something on the topic of Easter
egg hunting. Two years ago, my boyfriend and I planned
(17:08):
to partake in two Easter egg hunts for adults. We
are twenty four and twenty five years old. The first
was a park wide hunt for plastic eggs with vouchers
to redeem at local bars. We drove the fifteen minutes
to the park and arrived promptly at seven am, the
advertised start time, and wandered the park for half an hour.
One gentleman saw us looking under a bush and asked
if we were also looking for Easter eggs. He said
(17:30):
he couldn't find any either, and we determined a group
of immoral folk can I call them bad eggs must
have arrived much earlier and swiped them all. The second
egg hunt was at a local bar called the Sugar Maple.
We thought would have a pretty good chance of finding something,
considering the bar was made up of one large room
with minimal places to hide things. We arrived only a
(17:50):
few minutes late, ordered beer, and waited until an announcement
was made. There were a handful of patrons at the bar,
chatting with each other and and not at all looking
like they were about to wrestle. So went over a
plastic egg. This was good. After about ten minutes, I
asked a bartender if the egg hunt had begun, and
she replied that it had already happened and the eggs
were found. So we sat back down and played Cards
(18:11):
against Humanity instead. Two foiled egg hunts, right, and both
sounds like so much fun. I know this did make
me question One time I found an Easter egg containing
a prize in it on the belt line and I
picked it up and took it. And now I'm wondering
if there was some Easter egg going on and I
(18:32):
should not act. I was like, oh, egg, but knowing
the belt line, that could have been from you know,
any time, that could have been from months prior. It
could have been it could have been what was what
was inside? Um tickets to baseball game? Yeah? Well yeah cool?
(18:59):
And uh they they were for upcoming games, So I
don't know. I Oh, I don't know. Maybe I was
a bad egg myself that day or maybe not. That
was a long time ago, so I'm gonna not feel
too bad about it. Yeah, we do have some more
(19:22):
asparagus emails. Again, I love how many people wrote in
about asparagus. Yes, but it's also about English muffins and
some product confusion when it comes to breace. Yeah, Cecilia wrote,
I'm American, but have traveled to Europe a lot, including
living in France in sixty six and in England four.
(19:44):
Especially in the sixties, but also in the eighties, things
in Europe were very different from similar types of things
in the US. This was especially true of baked goods.
You couldn't find an American muffin, brownie are cookie in
England or France. In those days. The English had cuppets
and muffins. The two are similar. Both are served toasted
with butter. The muffin in England is like an English muffin.
(20:04):
In America, they just don't call it English. So the
muffins would certainly have been selling English muffins for tea,
not the American kind. In more recent years, maybe since
two thousand, I've been surprised and disappointed to find they
now sell American style muffins, cookies, and even brownies in England.
Although I haven't seen them called that, I feel quite
(20:25):
sure that if they call something an American muffin in England,
it must be like an American muffin that would distinguish
it from their regular muffins. Thomas's English muffins in America
are very similar to muffins in England, so there would
be no need to call them America. But I could
be wrong. Asparagus, I hope you get to Germany in
(20:46):
June some year to taste the white asparagus, but don't
be surprised if you're disappointed. I find it bland compared
to our green asparagus. We went to Germany and June
at two thousand two. We landed right in the middle
of asparagus season. At the first restaurant we went for dinner,
they asked if we wanted to see the asparagus menu. Well,
of course, I mean, I've never heard of such a thing,
(21:07):
but yeah, let's see it. Every item on that menu
had asparagus in it, so we had asparagus appetizers and
asparagus main courses. I don't think there was an asparagus dessert.
I'm not sure. I was disappointed in the bland white asparagus.
The next night it was the same thing, And the
next every restaurant had an asparagus menu. We stopped asking
to see it. So when this travel van is over,
(21:29):
you must go to Europe and sample the asparagus and
let us all know what you think of it. And
try the muffins, scrumpets, scones, and biscuits. But give the
American ruffins, cookies and brownies a pass. You can get
those here. Oh I love all that so much. I
love that. I'm still like I feel like I have
a clear picture, but the just saying it out loudest
(21:50):
confusing of the different the breads and oh my goodness.
And you know, we've heard the praises of the white
asparagus so much much. This is an interesting counterpoint. Yeah,
and we're still determined to try it. I love asparagus menu.
I'm so into that, right, any kind of like, like, hey,
(22:12):
there's this local produce that's fresh right now, would you
like to see an entire menu of stuff with that? Yes? Yes,
the answer is yes, give it to me, thank you.
But I guess the only way to settle it is again,
we must go. We must have to go. Uh well
we uh. We also must pause here for a quick
(22:33):
break for a word from our sponsor. But we will
be back shortly after that, and we're back. Thank you sponsored, Yes,
thank you uh and we are back with some sour
(22:53):
kraut related listener mail. Yes, Dave wrote, I live in Stuttgart, Germany,
and years ago my wife and I went to a
very informative outdoor museum about life in the muddy flat
coastal plain of northwestern Germany back in the day. It's
hard to believe how poor people were there. For instance,
lots of people lived in semi subterranean sod houses in
(23:15):
a region that's known for its cold, wet weather and
not infrequent flooding. And I'm talking like well into the
twentieth century here. Meal times in houses like this consisted
of the members of the family crowding around the single
pot of whatever, and everyone eating using each person's one utensil,
a monogrammed wooden spoon. The sad part, if that wasn't
(23:37):
sad enough for you, was that when a kid died,
the next kid born would be given a name starting
with the same letter, so that they could inherit the
spoon from their predecessor. To this day, a common German
euphemism for dying is to give up the spoon. And
then he wrote the German phrase and said, if you're
(23:58):
feeling brave, and I'm not feeling brave, so I'm not
going to dry it anyway. Anyway. The sauer Krap tie
in is that a lot of these people left the
wretched lives in northern Germany and moved to North America.
These people were poor, in case they hadn't made that
clear yet, and often the most valuable possession they brought
with them was something very rare in northern Germany, a
(24:18):
large flat rock useful for weighing down cabbage in a barrel.
Imagine their amazement and ord disappointment when they got to
New England or Canada or any other places where you're
lucky to find anything other than rocks. On another note,
you mentioned in your Girl Scout Cookie episode that you
weren't sure where the name dosy Dos came from. I
(24:39):
have a theory. These are oat cookies, and there is
an old song called marsy dots. That goes marsy dotes
and dozy dots and little Lamsy diving a Kidley divy too,
wouldn't you. Yeah? Sure, the dozy dots or does as
(25:00):
in a female deer eat oats a bit. Sounds a
lot like docy does. Oh cookie does eat oats, Dozy
dotes do dozy does. Yah, It's it's watertight. That theory
is better than anything I had. I I'm on board.
(25:25):
I I I think so yes, Oh I just I
just really butchered that, um that rhythm schematic. But but
but I'm into it. Yeah. That that is the best, um,
the best theory I have heard, and I'm willing to
stick with it until a better hypothesis is offered. Well,
(25:46):
there you go. That's very big photocopidence, very the safer
stay up until something more water comes along. Yeah. There's
something about the phrase, uh, dozy dots and little Lamsey
divy passing your lips that just makes it seem yeah,
sure that's the Yeah, that's that's that must be what
(26:07):
that is. It's true, it's true. I think I'm gonna
have that stuck in my head and it's gonna be
like again I watched too many horror movies. But I
can just see like in the middle of Little Lamsy
Divy what h Yeah, and I'm creeped up by deer.
(26:30):
So this is a double whammy. Oh, we have a
very specific set of fear, so never feel bad for
setting one off. Yeah, no, not at all, No way
to predict um. We do have a couple of in
our broad category of random messages. Jen wrote, Hi, larding Annie,
(26:56):
this is this German American Western Pennsylvania boy was still
did they hear you mentioned the New Year's poor con
sarakrat tradition, which my family has practiced for generations with
homemade zaracrat. Of course, even more amusing it was the
listener mail shout out to Altuna, where I spent the
first two years of my college career. On the peanut
butter mole question, I make moley pablano from scratch, and
(27:16):
most recipes call for almond butter and or tahini. Those
things used to be pretty hard to find in American
grocery stores, so maybe the writer's ancestors substituted peanut butter.
Peanut butter is often a substitute ingredient for sesame, paste
in Chechuan recipes such as don don neodles. Again another
theory that I'm on board with. Yeah, h Adam wrote
(27:41):
on the subject of National Food Holidays, I created an
app that will help you track the foods you love
on their celebrated days. Swipe through the calendar to find
out what's going on this week. A search for a
day like National Burrito Day, which is April five, or
find out what's happening on your birthday. Take a photo
and share it with the community of like minded foodie
fans on social media. Look for the hashtag on Facebook
(28:01):
and Instagram National Food Holidays app. Well, now I'm curious
what my birthday is. Oh yeah, I'm I'm not sure.
I feel like this could be very risky for someone
like me who was any time I have an excuse
to eat something, I will, So my many would probably
be all over the place, but it would be a
(28:25):
fun adventure. It would be somebody should try to live
a year that way. Oh my gosh. There'd be multiple
options every day, though, So if you were like, wow,
I don't want this thing, there should be a couple
of other things. Hypothetically, Yes, hypothetically, Well, if anyone tries it,
(28:46):
let us know, uh, and then we have some a
fruit salad. Note from Salvador. I started listening to the
Ambrose Just Sad episode, and that is a dish name
I had never heard before. But as the description started,
it came clear that you were describing something very familiar
to me, the cream dessert, not the fruity soup. Sorry, Annie.
(29:07):
I am from northern Mexico and in my family, Christmas
dinner will always have turkey and or pork like spaghetti,
mashed potatoes, gravy, and insulada de manzana, also a piate too,
but those are just the cherry on top. The insulata
is made with diced apples, celery whipping cream not necessarily
whipped with sugar, pecans and marshmallows. Sometimes canned peaches or
(29:29):
pineapples are also included. You end up with a creamy
sweet based with crunchy pecans and apples and the occasional
acidity of the apples and pineapples. It has become so
popular that my sister, who has become the official enslada
de manzana maker, has been increasing the amount she makes
each year, but there is never any left over on
silada the next day. In my Vice family, they make
(29:52):
a similar dish, but their version has mainly canned peaches
and pineapple and shredded carrots for the crunch. Marshmallos, pecons
and cream are also there. It's delicious too, but I
have come to love the Christmas uns a lot of demandzana,
even making some for myself out of season. It was
strange to hear the ambrosia uses citrus as its main ingredient.
Maybe that changed to apples and peaches in Mexico was
due to the warmer climate making it last less if
(30:14):
oranges were used. I don't know if us a lot
of demonzana is popular throughout Mexico or in other Latin
American countries, but it is a staple in my family.
I I would I would love to hear because for
listeners who've heard that episode, that was one of the
funniest ones to me where I left literally still unsure
(30:34):
of what it was other than that's like fruit is
typically typically but not all it's sweet. Yeah, yeah, but
honestly it endeared endeared itself to me that I could
say it and it could mean anything to any number
(30:55):
of people. Yeah, And I love hearing what other families
have done when they make ambrosia or fruit salad. So
this sounds amazing to me. I know, I I came
out pretty hard swinging against the cream versions, right, Yeah,
I'm willing to try some things and not be so
(31:19):
curmudgedly about my family. Well, I mean, you know, if
if you just don't call it ambrosias that, like, are
you more comfortable trying like a like ansalata de manzana
If I feel like maybe I'm a very prideful person
because that just means apple salad, and so it's you know,
it's labeled as something different. Okay, Yeah, I feel I
(31:43):
feel more comfortable with that. I'm not proud of it
because it is my pride, but I can admit the truth. Um. Yeah.
The yep Ash wrote, Although I'm a longtime listener who
has spent countless hours listening to you talk about various foods,
(32:06):
I've never written in However, after listening to your recent
peach episode, I just had to share. When I think
about peaches, two things come to mind. First, peaches remind
me of happy family times from my childhood when I
was little think infancy through early teens. Each Sunday, my family, parents, sister, aunt's,
uncle's cousins, the entire bunch would gather at Grandma's house
(32:26):
for Sunday lunch, or as we called it, Sunday dinner.
The menu would vary from week to week, always involving
classic Southern dishes, but during the summer at the dessert
to top it all off would usually be a cobbler
with fresh fruits, usually blueberries or my personal favorite, peaches.
It's a very simple recipe, containing just flour, sugar, milk, butter,
(32:47):
and fruit, but the result is nothing short of delicious.
The soft, buttery, golden topping above combined with the smooth
sweetness of the peach below was satisfying enough, but we
like to take it one step further by adding a
scoop of vanilla ice cream to the top of each slice.
So simple, so decadent, so good. That's the first thing
I think about when I hear the word or see
(33:07):
a peach, real peaches, not the emoji, and as you
can imagine, it's a pretty good feeling. The second thing
I think about is, as Lauren pointed out at the
beginning of the episode Peaches and Plums, Allah, the magician's
TV show. I'm very used to and always delight in
your nerdy references, but let me tell you, I did
not see that one coming. My favorite podcast mentioning a
(33:28):
niche TV show that I just so happened to have
very strong feelings about. My mind was a bit blown
by the crossover. Recently, I've been listening to your podcast
during my daily COVID walks, and this episode was no exception.
When Lauren mentioned peaches and plums, I literally stopped walking,
My hand flew to my chest in surprise, and I
froze for a couple of seconds to get my bearings.
(33:49):
Did she just say what I think she said? I
wondered to myself in disbelief. This may sound dramatic, and
it is. I'll own that. I don't want to give
away too many spoilers since Annie hasn't seen it, but
anyone who is familiar with the show will understand the
maelstrom of emotion that line of folks and fans. You
talked about the symbolic meaning of the peach in the episode,
(34:10):
but peaches take on an entirely new symbolism in the
show that is not I warn happy. The remainder of
which I say is absolutely worthy of that authentic pearl
clutch moment I had while listening. Luckily, I was able
to process all these emotions and finish out the episode.
I'm really intrigued. I've been thinking about this since Ashley
(34:36):
sent coming up with all these scenarios for a show.
I literally have no idea what it's about. I'm assuming
magic is involved, but usually usually magic is involved. UM
and I and I think I think I said this
to you off air, but um, but but any um
is a Supernatural fan um and uh. Supernatural and the
(35:01):
Magicians share one of their executive producers in common, Sarah Gamble,
who also wrote a number of episodes and Supernatural. I
know this because I'm going through that series um right
now and uh. And as I'm going through Supernatural, I'm
there's so many um actors and uh and just little
(35:22):
tidbits of some similarity between these two shows. And dude,
you're gonna love it. Okay, I think you're really going
to nerd out about just all the weird little connections,
so you have to watch it. Okay, No, I'm meant
to it. I have spent way too much, an embarrassing
(35:42):
amount of time trying to be like, what could it
be peaches and actual peaches and plums? Does it mean
something else in that world? I have been thinking about
it so and I'm very very happy that I of
when our random nerd references really connects with with listening,
(36:05):
even if it's just one listener. I love it because
we were clearly nerds, and it's nice to know that
at least someone it's like appreciating are very references. Yes,
not everyone is just going what are they talking about?
Why aren't they talking about food? It's usually food related,
(36:30):
not always, but usually on that dramatic note, have some
more for you, but first we have one more cup
break for a word from our sponsor, and we're back.
(36:54):
Thank you sponsor, Yes, thank you, And we're back with
some cheese. Note some cheese is note. So my grammar
is so great and well today, um I did so
this one specifically about Rock four, and I did get
to try it after we did the episode, and I
loved it. I really great texture, very salty, big fan.
(37:18):
So I'm glad. Yes, I probably will get some more.
I'm I'm making my epic venture, my once a three
week venture out to the grocery store tomorrow I might
get some more. Joe wrote, I'm a longtime listener of yours,
and just finish your episode on Rock For. It took
me back to when I studied abroad an Avignon in
the south of France during the summer of my sophomore
year in college. My host family was so warm and
(37:40):
delightful and eager to share everything about French language and culture,
especially the food. Since host families were required to feed
as breakfast and dinner. I experienced so many first with
my host family, from the beauty of a homemade vinaigrette
too homemade apple, oh to vie moonshine basically to lambstaks
best eaten with good grainy mustard. I'll never forget having
four for the first time, and my host mother's sharp
(38:03):
intake of breath and look of horror as I smeared
it all my bread like it was a patte le
us and learned keeping slices. When it came to cheese
that we agreed to start mild and start going up
the scale. When we finally got to rock For, my
host mother instructed me to butter my bagget and then
place a thin layer of the cheese on top of it.
They watched with anticipation as I ate it and laughed
(38:25):
uproariously when I managed to choke out four. It's very strong, Alas.
I am more of a breed cam embar stinky, saft
frin cheese kind of a girl. But it's definitely a
moment I cherish. So thank you for taking me down
memory lane. Oh that's delightful. It is. All of that
sounds delicious. Yes. Also, Oh no, I definitely spread my
(38:48):
pok bra like a patte Are you not? You're not
supposed to? Oh no, cray up. I think God will
let it slide for now, Lauren, I've learned my lesson.
I'll try better. I'll try to do better for all
the four grow that I'm eating right now for Christian wrote,
(39:12):
greetings from Edmonton, Alberta, Canada. I have been a longtime listener,
and boy howdy was I excited when you both started
talking about Edmonton in your latest podcast. Green onion cakes
are indeed ubiquitous up here and come in many shapes
and sizes from a deep fried doughnut style that are puffy,
flakey and served with a sweet tied chili sauce. To
a more flat bread pan fried style served with black
(39:35):
vinegar and Asian chili sauce. All are delicious. I actually
was part of a one time cooking class with Mr
Suto where he taught us most of his secrets. He's
very charismatic and incredibly passionate about green onion cakes, which
is what I believe has even led him to come
out of retirement to open up his newest venture, Green
Onion Cake Man, where you can forego the making and
(39:57):
go straight to the eating. Happy Garden is our go
to Chinese restaurant until they closed for retirements, So when
I found out he was the owner, I spent a
majority of the class trying to tease his Sechuan beef
recipe out of him, also known around these parts as
ginger beef. It was, in my opinion, the best in Edmonton,
and dare I say, even as good as the Silver
In Restaurant in Calgary, a three hour drive south of us,
(40:20):
the very place that invented ginger beef. I have also
been there, and it's hecking delicious. But I digress, and
as Alton Brown says, that's another show. And then there's
a wink wink to tell us that that should be
another show. I oh, yes, I am so curious now
about the origin of ginger beef. I am so easy
(40:42):
to sell on these things, both Lauren and I are.
You don't have to try, you can know. You're just
like this gonna be interesting, and we're like cool. I'm
gonna try to prevent myself from looking this up right
now because that's just curious. Also, it all sounds delicious.
I love green and cake, man, that's wonderful. Also a
(41:03):
donut style green onion cake. Yes, yes, I was. I've been,
I've like done been craving donuts the past couple of weeks.
And heck mm hmm, there's a there's a look of
intense longing space right now. I'm just gonna have I'm
(41:24):
gonna have to make it work, it's all. I'll totally
I'll totally make it work. Yes, yes, I mean you
could try your hand in making them. Oh no, immediately
shut down. No, I understand we don't have the best
of luck with that. I'm too intimidated by frying, and
my kitchen isn't really up to safety standards. So fair,
(41:49):
fair enough, it's not what you need right now. Nope, Nope,
too too much, too much banana bread shirt, deep fried things. No,
you've every one's gotta have their line. You gotta have
your code. I can appreciate that, thunder Child wrote in
on Instagram with images of the cover and table of
(42:10):
contents of a cookbook, Watkins Salad Book, which is apparently
a book that the JR. Watkins Company produced as marketing
material back in the forties when they sold their line
of food stuff and personal care products door to door.
The table of contents beeds thus green salads, salad bowls,
fruit salads, molded or gentaton salads, frozen salads, vegetable salads,
(42:31):
meat salads, chicken salads, fish shalds, cheese salads, egg salad salad, buffet,
French dressing, mannaise salad dressing, cooked salad dressing, miscellaneous salad dressing, sandwiches, cannaphase,
appetizers or jers, beverages, and American and French desserts. That's
a lot of salads. As thunder Child wrote, if anyone
wants recipes for weird salads, check out this book. I
(42:52):
mean again, I'm intrigued. I'm just curious. That's a lot
of It's a lot of salads. It's also a lot
of not salads for a salad book, and some of
the categories are just really I think I think what
got me was the dressing categories, because those are three
(43:16):
separate categories French dressing, mannaise salad dressing, cooked salad dressing,
and then miscellaneous salad dressing. And I I'm just so,
I my my interest is peaked. Mine it is as well.
Mine is as well. I've kind of intrigued by the
(43:39):
cheese salads of course, yeah, I'm picturing that that's like
a pimento cheese kind of kind of situation. Like, okay,
that makes sense, that makes sense. Well, thunder Child, I mean,
if you if you've got a favorite, send it our way.
Um Courtney wrote, I was so excited to see the
(44:02):
Julia Child episode pop up in my feed. When Lauren
said she had watched Julie and Julia, I actually said
out loud, me too, like you could hear me. And
I completely agree that the Julie character was hard to watch.
She was the antithesis of Julia. Anyway, I pulled up
my copy of Julia and Jack Cooking at Home that
I had found at a book resale shop years ago,
but never actually cooked anything from and started thumbing through it.
(44:25):
I'm proud to say that this morning I poached eggs
for the first time, a small accomplishment, but I'm looking
forward to trying more recipes from it. Thanks for the inspiration. O. Yes,
oh no, poached eggs are hard. Definitely congratulations. I've never
managed to pull it off, not in a way I
was proud of it at least. Yeah. Yeah, I feel
(44:47):
like I've never gotten it right. Yes, yes, so good
on you keep us posted in any updates again, any
recipes we should try? Yeah? I. And then lastly, we
have a small a short message from number one Savor fan,
Aaron as she calls herself, who she We've mentioned it before.
(45:10):
She created an excellent bingo card with options such as
traumatic food memory, obscure movie reference, D and D and
Annie ate that thing in another country. UM. I hope
to share them one day. We could all play it.
These are four Savor episodes. Gave us a good laugh.
M but she wrote in and shared that the name
(45:31):
of her sour dough is Homer Simpson because it makes
a lot of dope. That is excellent, Aaron, that is
so good. Oh that's beautiful. Oh no, oh, thank you, yes,
thank you so much, and thanks to everyone who has
(45:55):
written in. We really do, we really really do love
hearing from you. Please keep all of those messages coming.
You can email us at hello at savor pod dot com.
We're also on social media. You can find us on Instagram, Twitter,
and Facebook at saver pod and we do hope to
hear from you. Savor is a production of I Heart
(46:17):
Radio four 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 as always to
our super producers Dylan Fagin and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
things are coming your way
Hello and welcome savor protection of I Heart Radio. I'm
Annie Reese and I'm Lauren Vokeelbaum. And today we have
another episode of listener Mail for you. Yes, because our
last episode of listener Mail with such a success that
some listeners wrote in about the mail. We read the
list episode. Yes, it was so great and so many
(00:29):
of you send such excellent stuff, and we want to
share it. Please keep that up. We love it absolutely,
Oh it is. It is seriously like one of the
very best parts of my day. Um. And it's always surprising,
right like I can't I can never guess what wonderful
(00:50):
thing I'm going to learn about our laugh at when
I opened the listen Yes, ah, yes, and um, just
an update, we are still in our closet studios and
it is storming once again here in Atlanta. Yep, yep
so um so if y'all hear any um thunderree sounds, um,
(01:11):
it's it's not um. It's not super producer Andrew putting
in any kind of special effects. It is genuinely just
the listener mail of doom. Yes, some atmosphere I love
listener Maile of Doom. That's another idea for some kind
of superhero thing. I'll think about it. Also, I would
(01:31):
not put it past superproducer Andrew to pull such high Okay, alright, yes,
now that you mentioned it that there might I have
faith in y'all to figure out which ones. Um, we're
real thunderclaps and think, yes, I believe that you can
(01:52):
do it. Um. But okay, let's start, and we're going
to start with a topic we did I think at
the beginning of Quarantine because it was a comfort food episode, right, milkshakes,
Carly wrote, I was listening to your milkshakes episode and
your discussion on the thickness of milkshakes made me realize
you don't have thick shakes in America. In Australia, we
(02:15):
have both thick shakes and milkshakes, which are differentiated by
their thickness and ice cream content. I also have a
milkshake story. When my family goes to Brisbane Slashed the
Sunshine Coast for the day, we will sometimes get a
drink from a lint shop there. Well, one time my
mom got a vanilla milkshake, and that's in quotes, that
was apparently so strongly flavored it tasted like drinking straight
(02:37):
melted white chocolate, way too sweet and way too rich.
My mom was so scarred by this that it was
about eighteen months before she had another vanilla milkshake. Anytime
milkshakes were mentioned after his mom would bring up the
terrible vanilla milkshake. We of course love teasing her about
it and would ask her if she wanted a vanilla milkshake.
(02:59):
The story does have a happy ending, though, as my
mom has since had another vanilla shake from the Lynch
Shop and it was much nicer. She maintains that whoever
made it had made a mistake and added way too
much flavoring. My mom is actually a complainer, would never
demand to see a manager complain to an employee about
a bad meal. However, within the family, she has a
hard time for getting a bad meal or dish from
(03:21):
our restaurant, much to our entertainment. You know, I'd be
really interested for listeners from um the North to write
in and maybe you have experienced with this, lord, because
I know there's like custard and brick, there are other
things that I don't have a lot of experience with
(03:42):
that might be the sort of thick shake that you're
talking about. Um Um, I do, I do not recall
there being like a separate category for those in the north.
And maybe I mean I I really only lived there
when I was very young, Um, But but I recall
not be particularly surprised when I moved to the South,
(04:04):
so that ya want to heard that one? That must
have been some kind of blasphemous statement when I moved
to the south. Crack she bought then with her, UM,
and I did want to share real quick my mom.
She her. The funny thing food thing with her is
(04:27):
she always debates so much about what she's going to
get when when we're allowed to go to restaurants again.
And I'm sure she'll she'll do it, but she debates
so much and she's like, what are you getting? What
are you getting? That she contemplates and she decides and
she's like, yes, I want this, this, this, And when
the waiter asked what she wants, she always changes her
mind at the last minute, always to something random that
(04:50):
wasn't even like that wasn't even that's great. Oh that's amazing. Um. Heck,
my my dad, I think I mentioned a couple of
times on this show before UM was in the restaurant
industry and he was infamously bad about complaining about every
meal that he got like like not even like like hey,
(05:13):
like send this back, but like, hey, can you send
out your head chef because I need to talk to
them about something. Um, I have some notes. Yeah, yeah,
And I was always like, dad, can we just eat
our ribs? Can we please? Just? Oh my heck? Like
it was, Um, I I have come to a place
(05:37):
where I find it endearing. Yes, yes, Honestly, at the time,
I was always just kind of like the like the
poor human would show up and I would just like shrug,
like twelve year old lore and would be like sorry
about it, man, Like I don't know. I can't help you.
I've tried for years. Oh, speaking of comfort foods, though
(06:02):
we've got one about pizza. Jess wrote, I recently discovered
your podcast from an episode of Creature feature Oh yeah,
and have been working my way through all your episodes
in literally no order. So I may be a bit
behind the times by responding to your pizza episode, but
I had a funny pizza habit I wanted to share.
I'm an Italian from New York, so pizza is sacred.
(06:25):
Every family I knew had intense feelings about why their
pizza place was the best. Same for bagels, but that's
a different story. Every Friday night in my house was
pizza night, easily the best night of the week. My
mom was on a diet at the time, so she
should always make herself a piece of chicken or fish,
while my brother, sister, dad, and I all ate our slices.
But there was one treat she did allow herself, the
(06:47):
crusts our crusts. Whenever she saw that someone was getting
close to finishing their slice, should give them a look
and they would hand over their crust to her for
her little pizza morsel. She allowed herself the crusted, not
the pizza, because the crest didn't have the cheese, toppings, etcetera,
so it wasn't quite as bad for you. So to
combat this and keep my crusts, I would always remove
(07:10):
everything on top of the pizza, cheese toppings, and all
ripped my crust open down the middle and stuff all
the toppings inside. It worked pretty well because it gave
flavor to the crust, but the toppingless pizza still had
remnants of sauce, so it was still more flavorful than
the regular old crest. I stopped doing this a while
(07:30):
ago because any time I ate pizza with someone new,
the entire conversation turned into asking me just what the
hell I was doing and why I was committing pizza sacrilege.
But honestly, it was pretty delicious. I mean, you were
pioneering stuffed crust, you were it does it makes me
(07:51):
laugh that it's sort of understood that, at least in
mid range, to cheat pizza, the crust is just not
good and you won't eat it unless it's stuffed with
something or dipped in butter, and then it's the best.
Then it's a treat exactly. But I know I've said
before on this show my pizza sacrileges, I eat crust
(08:13):
first because I liked having the last bit, saving my
favorite part for last. And I feel like the best
part of the pizza is like at the end, near
the top, at the triangle edge. Um, so people would
always It's true. People do feel very comfortable about asking
(08:33):
you why you're eating your pizza the way that you're eating. Yeah. Yeah,
I mean, and no matter what it is you're doing,
I feel like if it is just vaguely different from
what they're doing, they're like, hey, what's up with that?
I need to I've got I've got a few questions.
How much time do you have? Yes? Yes, and they
pull out goggles and a notebook if you're me, which
I have actually done, but it was with our friend
(08:57):
Bim Bolan, so I feel like that. Oh yeah, that
was completely appropriate with Ben. Yes. Oh, speaking of Ben
and pizza, this is a good segue to our next topic,
which is Ranch. It is okay, Annie, are you comfortable
reading this one out loud? I'm a little nervous, to
be honest, I can. I can take it if you
(09:19):
want me to. Uh yeah, maybe maybe you should, Lauren,
maybe you should take Okay? All right? So Zombie Gravy
wrote from Instagram, I'm listening to your Ranch episode right now,
and the controversy is real. I'm a cocoa bar in
Fort Collins, Colorado. The coworker who trained me is originally
from the northeast coast, and he always called Ranch Colorado. Catchup.
(09:44):
I've never lived outside Colorado. I hadn't realized that our
use of Ranch was, to put it lightly liberal. We
don't only dip our chicken, fingers, wings and veggies and ranch.
Oh No, we dip our pizza, our breadsticks, are sausages, hamburgers,
potato chips, and more, including, of course, our Rocky Mountain
oysters winky face. There has even been tell in the
(10:07):
service industry of Red Robin customers drinking Ranch by the
Ramikan fall. Is it like this everywhere? Apparently not. Annie,
you said it's hard for you to imagine Ranch on
every table. Girl, come Colorado. And by the way, Ranch
is already here for your fries. I'm so disturbed right now.
(10:30):
I feel unsettled, untethered in this world. I thought. Oh, oh,
I wish you all could see he's face right now.
She's so completely horrified. Oh my gosh. For any listeners
who don't know me and Ben in our episode on Ranch,
we detest it like that. I have five foods I
(10:52):
don't like and Ranch is up there. Yeah, it's it's
the it's the Mayo relation, right, you don't like like
the Yes, it's exactly that. Oh stomach. I'm sorry, I'm sorry. Yeah,
(11:15):
I mean I really want to go to Colorado, but
I'm going to have to. I'm glad I'm alerted to this.
Then it wasn't app It's better to know. It's better
to know right, yeah, yeah, yeah, yeah, because I can
only imagine my horror when I realized when everyone was
tipping stuff the rule. But it is a true It's
all true. Yeah. Well, there is a part of me
(11:39):
that is delighted by this, um, your liberal use of ranch.
I can appreciate it. Look from a distance from over here, yes,
an extreme distance. But I don't know. There's a part
of me that I my heart is both sickened and warmed.
(12:00):
It's a very confusing sensation I'm feeling right now. Uh
uh Okay, Well here's one. I'm not sure if it's
going to be better, but this this one's about margarine, Okay.
Ms MJB wrote in on Instagram with an image of
an ad from the September sixty six edition of Life magazine.
(12:25):
And this ad was placed by the National Association of
Margarine Manufacturers and and the ad is just this this
solid golden yellow page with a huge numeral seven on it,
and the text next to the numeral seven reads, um,
modern margarine is one of the basic seven foods our
(12:45):
government recommends we eat every day for good nutrition. And
then in larger text at the bottom, it says modern
margarine is a highly digestible energy food and a dependable
source of vitamin A. Here is nutritious eating within the
reach of all its fine flavor, says spread it gladly.
It's low cost, says spread it freely. Try it's honest
(13:07):
goodness on bread, rolls, waffles, or baked potatoes all timey ads,
you've got all of them. The word yeah, spread badly,
spread it freely. Oh that's as eye catching too. Uh
(13:30):
you know. Yeah, I just saw like a huge golden
page with like big roman numeral seven. Are huge numeral seven.
I think I would feel like it was some kind
of in times claim. But maybe that says more about
my state of mind then it does about anything else. Yeah,
(13:54):
I don't know. I'm not sure. At first glance, I
had a very what is this selling me and why
kind of feeling about it. But but I feel that
way about The ads from that era were very aggressive
visually speaking. Um but okay, alright, I'm gonna I'm gonna
(14:16):
stop torturing you. Thank you. I I'm a little nervous
because partially hydrogenated oil based products. Um. Yes, yes, let's
move on to easter because we do have some some
more of those wonderful Eastern egg rollings letters. They're so good.
(14:39):
Oh you listeners, not let us down when it came
to that. H Hannah wrote, I just listened to your
Easter egg episode and it made me very nostalgic for
the Easter egg escapades of your Growing up, Easter was
a very egg centric holiday. It started with boiling and
dying eggs, then hiding and finding said eggs, and then
finally making an eating deviled eggs out of those same eggs.
(15:01):
My mom was infamous for over boiling her hard boiled eggs,
marked by that infamous grayish ring around the yolk. However,
one year, there was a massive thunderstorm on Easter. We
grew up in Florida, so that's not uncommon, and the
power went out just as Mom was bringing the water
to boil. The burner on the stove turned off, and
Mom decided to just leave the eggs in the hot
(15:22):
water for a bit before chilling and peeling the eggs.
The eggs were so all good. Ever since then, we've
used the bring to a boil, turn off the heat,
and let them sit method of making boiled eggs. While
Mom was in charge of making the eggs, Dad was
in charge of hiding them. One year, Dad took an
orange dyed egg and hid it in the orange tree
in her backyard. Again, it's Florida, so of course we
(15:43):
had an orange tree. To clarify a Dad didn't just
stick the egg on a branch of the tree or something.
The Mattman actually climbed her orange tree, hollowed out an
orange while keeping it attached, and hid an orange egg
in it. We didn't find it for several hours. I'm
amazed you found it at all. Finally, there were the
(16:04):
deviled eggs, which we always called bubble eggs because I
had a really bad lisp as a child, and that's
what I call them to this day. Bubble eggs made
with extra mustard, very little mayo, and a generous sprinkle
of paper cup just the way a little Hannah like them,
are an Easter tradition for my family. Even this year,
all of my family video called and we all separately
(16:24):
made bubble eggs. Even when apart, we can still keep
up the tradition. Oh bubble eggs and that orange. Oh
my gosh, that is impressive. That that is next level.
Um oh oh man, I miss h I missed the
citrus trees and the frequent thunderstorms of South Florida. This
(16:47):
this is actually one of my most soothing noises that's
happening in the background right and right now. Me too. Yeah, uh,
Gabby wrote, I'm so excited to finally have the opportunity
to write in about something on the topic of Easter
egg hunting. Two years ago, my boyfriend and I planned
(17:08):
to partake in two Easter egg hunts for adults. We
are twenty four and twenty five years old. The first
was a park wide hunt for plastic eggs with vouchers
to redeem at local bars. We drove the fifteen minutes
to the park and arrived promptly at seven am, the
advertised start time, and wandered the park for half an hour.
One gentleman saw us looking under a bush and asked
if we were also looking for Easter eggs. He said
(17:30):
he couldn't find any either, and we determined a group
of immoral folk can I call them bad eggs must
have arrived much earlier and swiped them all. The second
egg hunt was at a local bar called the Sugar Maple.
We thought would have a pretty good chance of finding something,
considering the bar was made up of one large room
with minimal places to hide things. We arrived only a
(17:50):
few minutes late, ordered beer, and waited until an announcement
was made. There were a handful of patrons at the bar,
chatting with each other and and not at all looking
like they were about to wrestle. So went over a
plastic egg. This was good. After about ten minutes, I
asked a bartender if the egg hunt had begun, and
she replied that it had already happened and the eggs
were found. So we sat back down and played Cards
(18:11):
against Humanity instead. Two foiled egg hunts, right, and both
sounds like so much fun. I know this did make
me question One time I found an Easter egg containing
a prize in it on the belt line and I
picked it up and took it. And now I'm wondering
if there was some Easter egg going on and I
(18:32):
should not act. I was like, oh, egg, but knowing
the belt line, that could have been from you know,
any time, that could have been from months prior. It
could have been it could have been what was what
was inside? Um tickets to baseball game? Yeah? Well yeah cool?
(18:59):
And uh they they were for upcoming games, So I
don't know. I Oh, I don't know. Maybe I was
a bad egg myself that day or maybe not. That
was a long time ago, so I'm gonna not feel
too bad about it. Yeah, we do have some more
(19:22):
asparagus emails. Again, I love how many people wrote in
about asparagus. Yes, but it's also about English muffins and
some product confusion when it comes to breace. Yeah, Cecilia wrote,
I'm American, but have traveled to Europe a lot, including
living in France in sixty six and in England four.
(19:44):
Especially in the sixties, but also in the eighties, things
in Europe were very different from similar types of things
in the US. This was especially true of baked goods.
You couldn't find an American muffin, brownie are cookie in
England or France. In those days. The English had cuppets
and muffins. The two are similar. Both are served toasted
with butter. The muffin in England is like an English muffin.
(20:04):
In America, they just don't call it English. So the
muffins would certainly have been selling English muffins for tea,
not the American kind. In more recent years, maybe since
two thousand, I've been surprised and disappointed to find they
now sell American style muffins, cookies, and even brownies in England.
Although I haven't seen them called that, I feel quite
(20:25):
sure that if they call something an American muffin in England,
it must be like an American muffin that would distinguish
it from their regular muffins. Thomas's English muffins in America
are very similar to muffins in England, so there would
be no need to call them America. But I could
be wrong. Asparagus, I hope you get to Germany in
(20:46):
June some year to taste the white asparagus, but don't
be surprised if you're disappointed. I find it bland compared
to our green asparagus. We went to Germany and June
at two thousand two. We landed right in the middle
of asparagus season. At the first restaurant we went for dinner,
they asked if we wanted to see the asparagus menu. Well,
of course, I mean, I've never heard of such a thing,
(21:07):
but yeah, let's see it. Every item on that menu
had asparagus in it, so we had asparagus appetizers and
asparagus main courses. I don't think there was an asparagus dessert.
I'm not sure. I was disappointed in the bland white asparagus.
The next night it was the same thing, And the
next every restaurant had an asparagus menu. We stopped asking
to see it. So when this travel van is over,
(21:29):
you must go to Europe and sample the asparagus and
let us all know what you think of it. And
try the muffins, scrumpets, scones, and biscuits. But give the
American ruffins, cookies and brownies a pass. You can get
those here. Oh I love all that so much. I
love that. I'm still like I feel like I have
a clear picture, but the just saying it out loudest
(21:50):
confusing of the different the breads and oh my goodness.
And you know, we've heard the praises of the white
asparagus so much much. This is an interesting counterpoint. Yeah,
and we're still determined to try it. I love asparagus menu.
I'm so into that, right, any kind of like, like, hey,
(22:12):
there's this local produce that's fresh right now, would you
like to see an entire menu of stuff with that? Yes? Yes,
the answer is yes, give it to me, thank you.
But I guess the only way to settle it is again,
we must go. We must have to go. Uh well
we uh. We also must pause here for a quick
(22:33):
break for a word from our sponsor. But we will
be back shortly after that, and we're back. Thank you sponsored, Yes,
thank you uh and we are back with some sour
(22:53):
kraut related listener mail. Yes, Dave wrote, I live in Stuttgart, Germany,
and years ago my wife and I went to a
very informative outdoor museum about life in the muddy flat
coastal plain of northwestern Germany back in the day. It's
hard to believe how poor people were there. For instance,
lots of people lived in semi subterranean sod houses in
(23:15):
a region that's known for its cold, wet weather and
not infrequent flooding. And I'm talking like well into the
twentieth century here. Meal times in houses like this consisted
of the members of the family crowding around the single
pot of whatever, and everyone eating using each person's one utensil,
a monogrammed wooden spoon. The sad part, if that wasn't
(23:37):
sad enough for you, was that when a kid died,
the next kid born would be given a name starting
with the same letter, so that they could inherit the
spoon from their predecessor. To this day, a common German
euphemism for dying is to give up the spoon. And
then he wrote the German phrase and said, if you're
(23:58):
feeling brave, and I'm not feeling brave, so I'm not
going to dry it anyway. Anyway. The sauer Krap tie
in is that a lot of these people left the
wretched lives in northern Germany and moved to North America.
These people were poor, in case they hadn't made that
clear yet, and often the most valuable possession they brought
with them was something very rare in northern Germany, a
(24:18):
large flat rock useful for weighing down cabbage in a barrel.
Imagine their amazement and ord disappointment when they got to
New England or Canada or any other places where you're
lucky to find anything other than rocks. On another note,
you mentioned in your Girl Scout Cookie episode that you
weren't sure where the name dosy Dos came from. I
(24:39):
have a theory. These are oat cookies, and there is
an old song called marsy dots. That goes marsy dotes
and dozy dots and little Lamsy diving a Kidley divy too,
wouldn't you. Yeah? Sure, the dozy dots or does as
(25:00):
in a female deer eat oats a bit. Sounds a
lot like docy does. Oh cookie does eat oats, Dozy
dotes do dozy does. Yah, It's it's watertight. That theory
is better than anything I had. I I'm on board.
(25:25):
I I I think so yes, Oh I just I
just really butchered that, um that rhythm schematic. But but
but I'm into it. Yeah. That that is the best, um,
the best theory I have heard, and I'm willing to
stick with it until a better hypothesis is offered. Well,
(25:46):
there you go. That's very big photocopidence, very the safer
stay up until something more water comes along. Yeah. There's
something about the phrase, uh, dozy dots and little Lamsey
divy passing your lips that just makes it seem yeah,
sure that's the Yeah, that's that's that must be what
(26:07):
that is. It's true, it's true. I think I'm gonna
have that stuck in my head and it's gonna be
like again I watched too many horror movies. But I
can just see like in the middle of Little Lamsy
Divy what h Yeah, and I'm creeped up by deer.
(26:30):
So this is a double whammy. Oh, we have a
very specific set of fear, so never feel bad for
setting one off. Yeah, no, not at all, No way
to predict um. We do have a couple of in
our broad category of random messages. Jen wrote, Hi, larding Annie,
(26:56):
this is this German American Western Pennsylvania boy was still
did they hear you mentioned the New Year's poor con
sarakrat tradition, which my family has practiced for generations with
homemade zaracrat. Of course, even more amusing it was the
listener mail shout out to Altuna, where I spent the
first two years of my college career. On the peanut
butter mole question, I make moley pablano from scratch, and
(27:16):
most recipes call for almond butter and or tahini. Those
things used to be pretty hard to find in American
grocery stores, so maybe the writer's ancestors substituted peanut butter.
Peanut butter is often a substitute ingredient for sesame, paste
in Chechuan recipes such as don don neodles. Again another
theory that I'm on board with. Yeah, h Adam wrote
(27:41):
on the subject of National Food Holidays, I created an
app that will help you track the foods you love
on their celebrated days. Swipe through the calendar to find
out what's going on this week. A search for a
day like National Burrito Day, which is April five, or
find out what's happening on your birthday. Take a photo
and share it with the community of like minded foodie
fans on social media. Look for the hashtag on Facebook
(28:01):
and Instagram National Food Holidays app. Well, now I'm curious
what my birthday is. Oh yeah, I'm I'm not sure.
I feel like this could be very risky for someone
like me who was any time I have an excuse
to eat something, I will, So my many would probably
be all over the place, but it would be a
(28:25):
fun adventure. It would be somebody should try to live
a year that way. Oh my gosh. There'd be multiple
options every day, though, So if you were like, wow,
I don't want this thing, there should be a couple
of other things. Hypothetically, Yes, hypothetically, Well, if anyone tries it,
(28:46):
let us know, uh, and then we have some a
fruit salad. Note from Salvador. I started listening to the
Ambrose Just Sad episode, and that is a dish name
I had never heard before. But as the description started,
it came clear that you were describing something very familiar
to me, the cream dessert, not the fruity soup. Sorry, Annie.
(29:07):
I am from northern Mexico and in my family, Christmas
dinner will always have turkey and or pork like spaghetti,
mashed potatoes, gravy, and insulada de manzana, also a piate too,
but those are just the cherry on top. The insulata
is made with diced apples, celery whipping cream not necessarily
whipped with sugar, pecans and marshmallows. Sometimes canned peaches or
(29:29):
pineapples are also included. You end up with a creamy
sweet based with crunchy pecans and apples and the occasional
acidity of the apples and pineapples. It has become so
popular that my sister, who has become the official enslada
de manzana maker, has been increasing the amount she makes
each year, but there is never any left over on
silada the next day. In my Vice family, they make
(29:52):
a similar dish, but their version has mainly canned peaches
and pineapple and shredded carrots for the crunch. Marshmallos, pecons
and cream are also there. It's delicious too, but I
have come to love the Christmas uns a lot of demandzana,
even making some for myself out of season. It was
strange to hear the ambrosia uses citrus as its main ingredient.
Maybe that changed to apples and peaches in Mexico was
due to the warmer climate making it last less if
(30:14):
oranges were used. I don't know if us a lot
of demonzana is popular throughout Mexico or in other Latin
American countries, but it is a staple in my family.
I I would I would love to hear because for
listeners who've heard that episode, that was one of the
funniest ones to me where I left literally still unsure
(30:34):
of what it was other than that's like fruit is
typically typically but not all it's sweet. Yeah, yeah, but
honestly it endeared endeared itself to me that I could
say it and it could mean anything to any number
(30:55):
of people. Yeah, And I love hearing what other families
have done when they make ambrosia or fruit salad. So
this sounds amazing to me. I know, I I came
out pretty hard swinging against the cream versions, right, Yeah,
I'm willing to try some things and not be so
(31:19):
curmudgedly about my family. Well, I mean, you know, if
if you just don't call it ambrosias that, like, are
you more comfortable trying like a like ansalata de manzana
If I feel like maybe I'm a very prideful person
because that just means apple salad, and so it's you know,
it's labeled as something different. Okay, Yeah, I feel I
(31:43):
feel more comfortable with that. I'm not proud of it
because it is my pride, but I can admit the truth. Um. Yeah.
The yep Ash wrote, Although I'm a longtime listener who
has spent countless hours listening to you talk about various foods,
(32:06):
I've never written in However, after listening to your recent
peach episode, I just had to share. When I think
about peaches, two things come to mind. First, peaches remind
me of happy family times from my childhood when I
was little think infancy through early teens. Each Sunday, my family, parents, sister, aunt's,
uncle's cousins, the entire bunch would gather at Grandma's house
(32:26):
for Sunday lunch, or as we called it, Sunday dinner.
The menu would vary from week to week, always involving
classic Southern dishes, but during the summer at the dessert
to top it all off would usually be a cobbler
with fresh fruits, usually blueberries or my personal favorite, peaches.
It's a very simple recipe, containing just flour, sugar, milk, butter,
(32:47):
and fruit, but the result is nothing short of delicious.
The soft, buttery, golden topping above combined with the smooth
sweetness of the peach below was satisfying enough, but we
like to take it one step further by adding a
scoop of vanilla ice cream to the top of each slice.
So simple, so decadent, so good. That's the first thing
I think about when I hear the word or see
(33:07):
a peach, real peaches, not the emoji, and as you
can imagine, it's a pretty good feeling. The second thing
I think about is, as Lauren pointed out at the
beginning of the episode Peaches and Plums, Allah, the magician's
TV show. I'm very used to and always delight in
your nerdy references, but let me tell you, I did
not see that one coming. My favorite podcast mentioning a
(33:28):
niche TV show that I just so happened to have
very strong feelings about. My mind was a bit blown
by the crossover. Recently, I've been listening to your podcast
during my daily COVID walks, and this episode was no exception.
When Lauren mentioned peaches and plums, I literally stopped walking,
My hand flew to my chest in surprise, and I
froze for a couple of seconds to get my bearings.
(33:49):
Did she just say what I think she said? I
wondered to myself in disbelief. This may sound dramatic, and
it is. I'll own that. I don't want to give
away too many spoilers since Annie hasn't seen it, but
anyone who is familiar with the show will understand the
maelstrom of emotion that line of folks and fans. You
talked about the symbolic meaning of the peach in the episode,
(34:10):
but peaches take on an entirely new symbolism in the
show that is not I warn happy. The remainder of
which I say is absolutely worthy of that authentic pearl
clutch moment I had while listening. Luckily, I was able
to process all these emotions and finish out the episode.
I'm really intrigued. I've been thinking about this since Ashley
(34:36):
sent coming up with all these scenarios for a show.
I literally have no idea what it's about. I'm assuming
magic is involved, but usually usually magic is involved. UM
and I and I think I think I said this
to you off air, but um, but but any um
is a Supernatural fan um and uh. Supernatural and the
(35:01):
Magicians share one of their executive producers in common, Sarah Gamble,
who also wrote a number of episodes and Supernatural. I
know this because I'm going through that series um right
now and uh. And as I'm going through Supernatural, I'm
there's so many um actors and uh and just little
(35:22):
tidbits of some similarity between these two shows. And dude,
you're gonna love it. Okay, I think you're really going
to nerd out about just all the weird little connections,
so you have to watch it. Okay, No, I'm meant
to it. I have spent way too much, an embarrassing
(35:42):
amount of time trying to be like, what could it
be peaches and actual peaches and plums? Does it mean
something else in that world? I have been thinking about
it so and I'm very very happy that I of
when our random nerd references really connects with with listening,
(36:05):
even if it's just one listener. I love it because
we were clearly nerds, and it's nice to know that
at least someone it's like appreciating are very references. Yes,
not everyone is just going what are they talking about?
Why aren't they talking about food? It's usually food related,
(36:30):
not always, but usually on that dramatic note, have some
more for you, but first we have one more cup
break for a word from our sponsor, and we're back.
(36:54):
Thank you sponsor, Yes, thank you, And we're back with
some cheese. Note some cheese is note. So my grammar
is so great and well today, um I did so
this one specifically about Rock four, and I did get
to try it after we did the episode, and I
loved it. I really great texture, very salty, big fan.
(37:18):
So I'm glad. Yes, I probably will get some more.
I'm I'm making my epic venture, my once a three
week venture out to the grocery store tomorrow I might
get some more. Joe wrote, I'm a longtime listener of yours,
and just finish your episode on Rock For. It took
me back to when I studied abroad an Avignon in
the south of France during the summer of my sophomore
year in college. My host family was so warm and
(37:40):
delightful and eager to share everything about French language and culture,
especially the food. Since host families were required to feed
as breakfast and dinner. I experienced so many first with
my host family, from the beauty of a homemade vinaigrette
too homemade apple, oh to vie moonshine basically to lambstaks
best eaten with good grainy mustard. I'll never forget having
four for the first time, and my host mother's sharp
(38:03):
intake of breath and look of horror as I smeared
it all my bread like it was a patte le
us and learned keeping slices. When it came to cheese
that we agreed to start mild and start going up
the scale. When we finally got to rock For, my
host mother instructed me to butter my bagget and then
place a thin layer of the cheese on top of it.
They watched with anticipation as I ate it and laughed
(38:25):
uproariously when I managed to choke out four. It's very strong, Alas.
I am more of a breed cam embar stinky, saft
frin cheese kind of a girl. But it's definitely a
moment I cherish. So thank you for taking me down
memory lane. Oh that's delightful. It is. All of that
sounds delicious. Yes. Also, Oh no, I definitely spread my
(38:48):
pok bra like a patte Are you not? You're not
supposed to? Oh no, cray up. I think God will
let it slide for now, Lauren, I've learned my lesson.
I'll try better. I'll try to do better for all
the four grow that I'm eating right now for Christian wrote,
(39:12):
greetings from Edmonton, Alberta, Canada. I have been a longtime listener,
and boy howdy was I excited when you both started
talking about Edmonton in your latest podcast. Green onion cakes
are indeed ubiquitous up here and come in many shapes
and sizes from a deep fried doughnut style that are puffy,
flakey and served with a sweet tied chili sauce. To
a more flat bread pan fried style served with black
(39:35):
vinegar and Asian chili sauce. All are delicious. I actually
was part of a one time cooking class with Mr
Suto where he taught us most of his secrets. He's
very charismatic and incredibly passionate about green onion cakes, which
is what I believe has even led him to come
out of retirement to open up his newest venture, Green
Onion Cake Man, where you can forego the making and
(39:57):
go straight to the eating. Happy Garden is our go
to Chinese restaurant until they closed for retirements, So when
I found out he was the owner, I spent a
majority of the class trying to tease his Sechuan beef
recipe out of him, also known around these parts as
ginger beef. It was, in my opinion, the best in Edmonton,
and dare I say, even as good as the Silver
In Restaurant in Calgary, a three hour drive south of us,
(40:20):
the very place that invented ginger beef. I have also
been there, and it's hecking delicious. But I digress, and
as Alton Brown says, that's another show. And then there's
a wink wink to tell us that that should be
another show. I oh, yes, I am so curious now
about the origin of ginger beef. I am so easy
(40:42):
to sell on these things, both Lauren and I are.
You don't have to try, you can know. You're just
like this gonna be interesting, and we're like cool. I'm
gonna try to prevent myself from looking this up right
now because that's just curious. Also, it all sounds delicious.
I love green and cake, man, that's wonderful. Also a
(41:03):
donut style green onion cake. Yes, yes, I was. I've been,
I've like done been craving donuts the past couple of weeks.
And heck mm hmm, there's a there's a look of
intense longing space right now. I'm just gonna have I'm
(41:24):
gonna have to make it work, it's all. I'll totally
I'll totally make it work. Yes, yes, I mean you
could try your hand in making them. Oh no, immediately
shut down. No, I understand we don't have the best
of luck with that. I'm too intimidated by frying, and
my kitchen isn't really up to safety standards. So fair,
(41:49):
fair enough, it's not what you need right now. Nope, Nope,
too too much, too much banana bread shirt, deep fried things. No,
you've every one's gotta have their line. You gotta have
your code. I can appreciate that, thunder Child wrote in
on Instagram with images of the cover and table of
(42:10):
contents of a cookbook, Watkins Salad Book, which is apparently
a book that the JR. Watkins Company produced as marketing
material back in the forties when they sold their line
of food stuff and personal care products door to door.
The table of contents beeds thus green salads, salad bowls,
fruit salads, molded or gentaton salads, frozen salads, vegetable salads,
(42:31):
meat salads, chicken salads, fish shalds, cheese salads, egg salad salad, buffet,
French dressing, mannaise salad dressing, cooked salad dressing, miscellaneous salad dressing, sandwiches, cannaphase,
appetizers or jers, beverages, and American and French desserts. That's
a lot of salads. As thunder Child wrote, if anyone
wants recipes for weird salads, check out this book. I
(42:52):
mean again, I'm intrigued. I'm just curious. That's a lot
of It's a lot of salads. It's also a lot
of not salads for a salad book, and some of
the categories are just really I think I think what
got me was the dressing categories, because those are three
(43:16):
separate categories French dressing, mannaise salad dressing, cooked salad dressing,
and then miscellaneous salad dressing. And I I'm just so,
I my my interest is peaked. Mine it is as well.
Mine is as well. I've kind of intrigued by the
(43:39):
cheese salads of course, yeah, I'm picturing that that's like
a pimento cheese kind of kind of situation. Like, okay,
that makes sense, that makes sense. Well, thunder Child, I mean,
if you if you've got a favorite, send it our way.
Um Courtney wrote, I was so excited to see the
(44:02):
Julia Child episode pop up in my feed. When Lauren
said she had watched Julie and Julia, I actually said
out loud, me too, like you could hear me. And
I completely agree that the Julie character was hard to watch.
She was the antithesis of Julia. Anyway, I pulled up
my copy of Julia and Jack Cooking at Home that
I had found at a book resale shop years ago,
but never actually cooked anything from and started thumbing through it.
(44:25):
I'm proud to say that this morning I poached eggs
for the first time, a small accomplishment, but I'm looking
forward to trying more recipes from it. Thanks for the inspiration. O. Yes,
oh no, poached eggs are hard. Definitely congratulations. I've never
managed to pull it off, not in a way I
was proud of it at least. Yeah. Yeah, I feel
(44:47):
like I've never gotten it right. Yes, yes, so good
on you keep us posted in any updates again, any
recipes we should try? Yeah? I. And then lastly, we
have a small a short message from number one Savor fan,
Aaron as she calls herself, who she We've mentioned it before.
(45:10):
She created an excellent bingo card with options such as
traumatic food memory, obscure movie reference, D and D and
Annie ate that thing in another country. UM. I hope
to share them one day. We could all play it.
These are four Savor episodes. Gave us a good laugh.
M but she wrote in and shared that the name
(45:31):
of her sour dough is Homer Simpson because it makes
a lot of dope. That is excellent, Aaron, that is
so good. Oh that's beautiful. Oh no, oh, thank you, yes,
thank you so much, and thanks to everyone who has
(45:55):
written in. We really do, we really really do love
hearing from you. Please keep all of those messages coming.
You can email us at hello at savor pod dot com.
We're also on social media. You can find us on Instagram, Twitter,
and Facebook at saver pod and we do hope to
hear from you. Savor is a production of I Heart
(46:17):
Radio four 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 as always to
our super producers Dylan Fagin and 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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