December 17, 2021 • 45 mins
The listeners speak! From delicious crêpes and breakfast poutine to divisive durian and baby corn, Anney and Lauren share your stories, recipes, memories, and reckonings.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor production of I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have another listener Maile episode for you. Yes, and I
am so excited about it that I know we've joked
before and it's totally true that we still write out
the intros to these. Oh sure, I will forget and
(00:30):
I did just now. Yeah that that very opening line
that we do right like that is written in Yes,
our outlines every time. Yes, but for this one, I
put an exclamation point at the end, which I've never
done before. So I'm very very excited about it. Yeah. Yeah,
because your listeners is always you are so kind and
(00:53):
you you send us these messages that we really appreciate
you taking out the time and send our way, and
they're so interesting and funny and lovely. So they're always
so fun for us. And I love that. Um. I
love that you kind of will respond to other listener males. Yes,
it's a it's a whole conversation. And that's also like
(01:14):
I think I've said it before, but this this thing
called podcasting can be a very solitary because you know,
like like right now, it's just me and Annie like
in our respective podcasting closets. Uh, on a Skype call
with our microphones. You know, we're going to send the
audio files to super producer Andrew later on. But it's
(01:38):
just us and and it can feel very small and
quiet and uh so so getting that conversation, um, getting
that feedback, it's so wonderful, it is so beautiful, it
really really is. And we recently sent out a call
for you know, we said we were doing this episd
(02:00):
so do you know if you want to send something
in do it? And you all cave you answered the
call as you always do. Yes, But that being said,
if we don't read your message in this one, because
we did get a lot um, thank you, thank you,
thank you, we will don't worry. Yeah, we will read it. Yeah,
this is by far like as long as you guys
(02:20):
still right in, we will still do listener mail episodes,
So yes, yes, es, yes, so never fear. Also, we
are in the ninth Listen to Mail I believe, which
means we're getting into really interesting title off for two reviews,
which I love, I love. Oh yeah, well, will we
at a certain point where we have to start like
(02:40):
making up our own bizarre uh, sequel title ideas. Oh,
I would love that. Okay, wow, I just got really
excited about that. Oh because I was like, we're gonna
be done with Star Wars and I could do like
a rogue one thing. There's still other Star Wars movies,
but they're not like you know, the numbered one. But
(03:02):
WHOA If I could make up fake Star Wars titles
for listener mail puns, that would be I'm not sure
I can think of anything better than that. That's layers,
that's like just puns all the way down. I like this. Okay, yes, um, okay.
So clearly we're very excited, so let's let's get into it. Yes,
(03:23):
so Seana wrote, there are so many episodes that they
want to respond to, but I like to let the
episodes build up so I can binge listen while driving
to and fro. Doing it this way, it makes it
so that I don't remember all the episodes I want
to respond to. This is a good thing for y'all.
It means that by the time I do get around
to being able to shoot off an email, I don't
have as much to say. That being said, I'll just
(03:44):
quickly touch on three things that I remembered I wanted
to share down Nabby. I know you didn't do an
episode of the Foods of Doubt, Nabby, but I fully
agree with the listeners who suggested it. I learned about
the show right before the fourth season started, when my
public library hosted a Doubt and Abbey tea party. We
all dressed up and brought our own teacups, and the
library supplied the snacks and asked trivia questions about the show.
(04:07):
After it was over, my mom and I immediately went
into the library to put a hold on the show.
After the first episode, we were hooked. We now own
the full series and the movie, and are impatiently waiting
for the second movie, English Muffins. Earlier this year, I
tried my hand at English Muffins. I started by going
onto YouTube and watching multiple videos so I could have
a good idea of what and how. I actually ended
(04:29):
up adapting a no needsch about a recipe I found
and was very pleased with results. I plan on making
more once I can remember what I did with my recipe. Well,
that's exciting. Yes, and I love this down Abbey party
at the library. That sounds so fun to me. Oh yeah,
I love I love it when libraries throw pro parties.
(04:52):
That's the best. Yes. When I was in the middle school,
my local library would throw kind of like aimed at
middle schoolers, like get togethers, and we did like murder
mystery things. It's like games you could play, um, and
it was just really really fun. I really enjoyed it.
I love this. Sounds like a delight to me. So yes,
(05:14):
we will definitely get to you the Foods of Doubt
Nabbey one day, one day, one day. Um, and uh,
you know, I guess there's there's new stuff coming up.
We can maybe time it appropriately for once, so I
don't know, maybe that'd be cool. We'll see if we
can do it. Oh, hang y hanging um, John wrote,
(05:35):
And there's a lot of Japanese in this one, So
we're gonna We're gonna do what we can. Okay, here
we are first a video and news article on the
wine bath in Japan Lauren mentioned in the Boujalis Nouveaux episode. Basically,
the wine bath is a tourist attraction, kind of gimmicky bath,
but in the video is part of a hot spring
area with some seriously good baths located about an hour
(05:56):
from Tokyo, in an area popular with tourists from Tokyo.
This is the only wine bath I know of and
could find. A few areas of Japan grow grapes, some
produce okayish wine, but no other baths have wine in
the waters. I think flowers and usu citrus in the
baths are done in a few places. And so then yeah, yeah, yeah,
here's a there's a little bit of of a news
(06:17):
bleep blip bleep blip here. Yeah, sure share one of
those okay um So yeah, it says visitors toast with
Boujolais nouveaux wine while the drink is poured into a bath.
And howkone uh Kanagawa Prefecture on November So yeah, here's
here's the little little news bleep. Indeed, visitors to a
(06:39):
hot spring theme park in this East Japan town celebrated
the release of this year's Bougelais Nouveaux wine on November
eighteenth by dipping in a bath infused with the alcoholic
drink as they imbibed. Since last year, this annual event
at the Kone Spa resort has been held in an
open air bath to avoid confined spaces amid the coronavirus pandemic.
On November eight, ain't the Somalia uh you Snari Kajima
(07:03):
poured new wine that had just been opened into the
bath and visitors toasted to the word Boa. The French
region of Bojolie suffered unseasonable weather this spring, but had
plenty of sunshine in the summer. Gajima said that this
year's wine has a scent like strawberry jam and it
quote tastes fresh and typical of neu veaux. The wine
bath will run until November. Wine is poured in twice
(07:25):
a day, at noon and two pm. Um and I'm
so sorry I skipped over the name the name of
the spa resort because I it's it's it's too much.
My Japanese is not not that good. Anyway, back to
John's note, Yes, Bojelie nouveau is popular here in Japan.
Gotta get a bottle this year. Yea my favorite bath
found in only two towns in the country. You wear
(07:48):
a light cotton kimono youkuta, and the staff bury you
in hot, wet volcanic sand. It feels like a friend
giving you a bear hug, or you're a potato wrapped
in foil, gently steeping. Second, did Lauren mention eating small
handfuls of kake rice seasoning in one episode? Maybe the summer?
(08:08):
I do that too, Yes, I did. It's delicious. Question
any favorite varieties or flavors. I was very surprised you
read my letter to Annie about the tea. It was
so different from the usual letters you read. And I'm
honored love all your episodes and letters you read. Scalops
are my favorite seafood, raw or cooked. A shockingly easy
(08:28):
and impressive scalops recipe. Mixed breadcrumbs, melted butter, salt, and
or seasonings. Use that to cover the scalop meat. Bake
a few minutes. Super tasty, right, it sounds delicious? Oh goodness,
I need to start like stalking frozen scalops or something,
because every time you'all write in, I'm just like, oh no,
(08:50):
I need right now, right now, you know? Heck? Yes,
And thank you for this, uh EXPI this personal note.
I guess because we asked for you know what, what
is this wine bath thing in Japan when we did
that bougelian Uveaux episode. And thank you, thank you, thank
(09:10):
you for sending this. This is very very yeah yeah, yeah, yeah,
that's um right. I uh I had only found like
one small news clipping about it, and so it's how it's.
It's really I'm sorry that my Japanese isn't better. Uh.
My favorite um, in answer to your question about my
(09:31):
favorite varieties are just the really simple, like like I
just want something with like some sesame and benita flake
and that's really my main requirement, like a little bit
seaweed in there. Um. I like, I like the simple stuff,
like I don't go too crazy with the with the
cheese whiz as the kids say, um, kids don't say that.
(09:54):
I wasn't gonna say anything. Um. And I know that
they make all sorts of like fancy flavors, and I
do have some like uh what's it called? Like like
she's so uh pretty cock in there. But yeah, most
of the time, just classic benita flake is what I'm
looking for. You know Sometimes that like just simple it
(10:15):
works for a reason, it does. It does. My other
favorite thing to do with it is, um, I'll just
like make like a bowl of rice and slice up
an avocado on top of it, and maybe if I
have like a a mango or like a tomato, or
something like that. Slice it up on there too and
cover it in like too much hardy cock and just
eat it for lunch. That sounds so good. Yes, yes, es, yes. Anyway, anyway,
(10:43):
Jen wrote, I'm so excited you took my suggestion to
do an Adventure Time episode. I've been low key, if says,
with the show since watching it for the first time
with my kids about a year ago. I'm not sure
how I slept on it for so long, since my
partner and I are huge animation nerds, but it was
a delight to discover with my then two and five
year old. I was so glad to hear that Lauren
had caught up with the most recent Distant Lands episodes
(11:05):
because they are truly fantastic and the lgbt key representation
is so refreshing. There's even a non binary character in
the newest episode, Wizard City Annie. If you haven't caught up,
since you really need to watch the rest. There's even
a Fiona and Cake mini series that was recently announced,
which sounds like it's going to have all sorts of
crazy multiversionnigans. I really enjoyed the episode. It's hard not
(11:30):
to grin like a lunatic when hearing people discuss adventure time.
I think my favorite food in the series, aside from
the clambulance um, was the brief mention of meat Man,
just for the disturbing question it raises. One of my
favorite memorable images is Jake staring off into the distance
with a haunted look, saying I think I'm going to
(11:51):
stop eating meat Man. Speaking of not eating meat, it's
implied in the Stakes mini series that all of the
vampires before Marcellin ordered them all could eat red, but
chose to drink blood for evil reasons, So that means
marce Len is the most hardcore vegan ever. As her characters,
(12:11):
my favorite is Marcelyn by far. Her relationship with Simon
was what first got me really invested in the show,
and while I'd like to pretend I'm as cool as her,
I'm probably more of a random goblin or baby science
cat if I'm lucky. My now through ye old daughter,
despite claiming to be deathly afraid of Marcellin, loves to
hiss at people and show everyone her baby vampire teeth
(12:33):
and carries around a mini ukulele that she calls her bass.
My son identifies most with thin due to also being
a human boy and having long bonde hair. The first
thing I think of when considering Annie is her vast
costume collection, which makes me think she's kind of a
shape shifter like Jake. As well as the moral, laid
back attitude and love of food and games, Lauren seems
(12:57):
more like a take charge leader like Princess bubl Gum,
though hopefully without the hidden dictator streak. Finally, you guys
have mentioned poutine enough now that I think you formed
me down and I'll have to go grab one. Luckily,
good poutine is available anytime, pretty much anywhere you go
in Canada, which is why I limit myself to it
once or twice a year. Looking forward to the next
(13:18):
craving our new food discovery. I recently was in Guatemala
and tried horchata, which I had never heard of before
your episode on it. Speaking of that trip, the best
new food I tried with the belizing fried Jack's. Big
puffy pockets of fried dough which were served at breakfast
either with jam on the side, are stuffed full of
beans and eggs. Amazing worth an episode. Yes, yeah, yes,
(13:42):
that sounds so good. I haven't heard of that but
I would like seven of those right now. Please, thank you, please,
and thank you and thank you for I love when
people right in what characters they think we fit the
most with in these shows. Um, I will say that
I don't think Laura now has a hidden dictator's streak,
(14:04):
but is in there. I'm so glad to hear that, Annie,
I was really pulling the strings at DND. No I mean,
what an evil laugh I heard? No, no, no, Well,
(14:29):
I'm so glad you're enjoying adventure Time and you enjoyed
the episode we did on it. It was very very fun. Yes, yes, absolutely,
I definitely gotta catch up. Ye okay, alright, yes, thanks
for us all to work on. Um. Well, all right,
we do have more listener mail for you here, we do,
but first we have a quick break for a word
from our sponsor, and we're back. Thank you sponsor, Yes,
(15:00):
thank you, Hannah wrote. When I heard the listener mail
from a few weeks ago about food labels from different countries,
I knew I needed to share my story. A few
years ago, I was visiting some family in Boston with
my parents. My mom had heard about dury In recently,
so when we went to a Vietnamese shop to get
bond me for lunch. She decided to get a durry
and smoothie as well. She hated it from the first sip,
(15:23):
and everyone else except my dad thought it was disgusting too.
I'm not sure if he actually liked it or just
decided to finish it rather than waste food. I really
love moon cakes, so I bought what, according to the package,
looked to be taro flavored moon cakes. The ingredients listed
the things you would expect tarot, flower, sugar, et cetera.
But when I opened it, I noticed it smelled a
(15:45):
bit funky. After taking a bite, I was wondering if
it had gone off, but it looked perfectly normal. It
took a little while to put together that the smell
was similar to the smoothie my mom had gotten. I
looked at the ingredients list again but didn't see anything
like dauryan listed on the English labeled that had been
stuck over the Vietnamese writing. Then, in the process of
looking up what dauryan is in Vietnamese, I realized something.
(16:08):
The huge picture on the outside of the package was
a dauryan. I guess they just figured the main ingredient
didn't need to be listed if there was a big
picture of it on the front. I think my dad
ended up eating those as well, since no one else
would touch them. Since then, I've been more careful when
buying things that might have had Dauryan snuck in. I
planned on going to Southeast Asia in May, oh and
(16:30):
might have gotten up the nerve to try dairy in again,
But alas that trip was not meant to be. I'm
sure I'll get there eventually and try it again one day. Yes, yes,
well I still have that daury and ice cream. Oh
my goodness. Really, your dedication is really impressive. I definitely
would have eaten that at some point over the past
(16:51):
wacky year and a half. Uh, it's in plastic raft, Lauren.
So once I open it, I think that's a done deal,
and I really want to try it together. Okay, all
right now, I see you. Yeah, Well, well we'll just
have to We'll just have to do it. We'll just
have to do it. M It will be at our
(17:13):
horrible slash very fun slash going to be a disaster
meal we're planning. Of all these dudes that we've said
gonna try. Uh, it is certainly like an unexpected taste
dairy in um, if you're if you're not, especially if
you're not looking out for it, like it's because it's
kind of like like like gar garlicky almost And yeah,
(17:38):
I mean in a way that I think like we've
had some like dairy and pastries and stuff that I
thought were quite good. Um, but uh, but yeah, it's
got a weird savory note that, especially in something sweet.
It's kind of like, way, Oh okay, I'm excited to try.
I'm nervous and excited. I'll say the smell. I'm actually
(17:59):
very sensitive to smell. Oh yeah, yeah, So maybe I'll
get my old clothes fin out do that number. But
we'll make it happen one of these days. Yes, yes, yes, uh,
Sierra wrote, I was inspired by some listener mail a
couple of weeks ago where someone explained their initial distaste
over the use of brown gravy for poutine when they
(18:21):
were expecting sausage gravy. I fully understand the sentiment, because
in general I do not like brown gravy, but for
some reason I find poutine to be the only appropriate
used for it. But this got me thinking poutine with
sausage gravy sausage gravy equals biscuits and gravy biscuits and
gravy breakfast poutine for breakfast. So behold breakfast poutine complete
(18:45):
with sausage, gravy, maple, sausage bits, cheese, and poached eggs.
I suppose this is technically more like disco fries for breakfast,
but unfortunately I do not keep cheese curds on hand,
which is something I now think I need to remedy.
Is it photogenic? No, but it was delicious. Next time,
I'll make sure I have cheese curds and I'll try
to not tremendously over poach my eggs. But even with
(19:08):
those setbacks, I highly recommend giving poutine for breakfast. Ago,
Oh you don't have to twist my arm. Yeah. Oh
it looks so good, it sounds delicious. Yeah, definitely get
some cheese curds. Now, I'm like, how can I get
some cheesecreds? Yeah? See, I this is this to me
(19:29):
sounds like an undertaking just because I have none of
those ingredients. Um, but I'm not. That doesn't mean I
won't try it. Oh, absolutely absolutely. I also do understand
that it's not technically that difficult to poach an egg,
but I've never done it very successfully. I do love
(19:50):
a poached egg. I love a poach degg so much
better than the other eggs. Right possible? Um? Well, yeah, goals, Okay,
breakfast goals. Here we go. Yes. Yes. In the meanwhile,
Vivian wrote, I was super excited to hear you guys
(20:11):
mentioned a Zazania latifolia on your episode on Wild Rice.
I learned about this fabulous species a few years ago
when I was visiting my grandma in Beijing and she
sur fried some stems for lunch. The stems are known
as the vegetable. Uh say it again for me Annie
Jiao by gao by h where by means white for
(20:32):
the color of its stems. When peeled, It's truly delicious.
The texture is sponge like, sort of soft and crispy
at the same time, a little similar to bamboo shoots, fresh,
not the canned kind. Perhaps you cut it out for time,
but I was surprised to hear you not mentioned the
aspect of this vegetable that astounded me when I first
read it's Wikipedia page. To quote WICKI, the success of
(20:53):
the crop depends on this one fungus The grass is
not grown for its grain, as our other wild rice species,
but for the stems, which swell into juicy galls when
infected with the fungus. When the fungus invades the host plant,
it causes it to hypertrophy. Um, it sells increasing in
size and number. Infection with the fungus prevents the plant
(21:15):
from flowering and setting seed, so the crop is propagated
a sexually by rhizome. New sprouts are infected by spores
in the environment, which is generally a patty. Now that's
wild wild rice. I haven't tasted this for myself, but
the same fungus also turns corn into a delicacy. Oh okay,
(21:36):
that is interesting. That is super interesting. Yeah. I kind
of like put that entire type of of of rice
plant wild rice plant to the side as we were
discussing the American grain version. Um, but yeah, I would
love to return to all of this. And I I
(21:57):
have not heard of this particular type of propagation before.
So that's that. That is indeed wild that's great. Yes,
And also, um, as we discussed, Lauren and I did
order some wild rice. Have you used ears yet? Yes?
(22:20):
So good? Oh yeah good? Oh? My god, I was
blown away. I find yet Okay, I did like a
because I had a bunch of ingredients I was trying
to get rid of and I happened to find a
recipe that sort. I've used all of them, and it
was a pretty savory, like Herby. There's some parmesan cheese
(22:40):
in there on and some chicken, and it was so good.
Oh my gosh, oh goodness was gone. It is all gone.
I'll have to I'll have to figure out. I'll have
to figure out something cool to do with it. Yes, Yes,
highly recommend um. Okay, I love this. You have a
couple of emails about baby corn. Yes, so Bart wrote,
(23:04):
I always love it when a new episode of Savor
drops into my podcatcher, and I was extra excited when
I saw you had an entire episode dedicated to one
of my absolute favorite little vegetables, baby corn. I was
shocked to hear that fresh baby corn is difficult to
find in the US. Here in Ireland, it's the opposite.
All of our supermarkets stock fresh corn, but I've never
seen canned baby corn. Canned sweet corn sure everywhere, but
(23:27):
never canned baby corn. It's one of my weekly staples
and in these pandemic times. One of my biggest first
world problems was the national shortage of baby corn as
India went through a bad wave of the pandemic. I
actually went hunting for canned baby corn so i'd have something,
but to no avail. I love baby corn on its own,
brush with oil and grilled and a George Foreman fried
(23:50):
in and air fryar are roasted with fresh herbs or
some Tabasco sauce, and I also used it a lot
to add color and texture to roasted vegetable mixes. My
absolute favorite is baby corn, baby cucumbers, shallots, and sweet
peppers roasted tossed with some olive oil and a few
slices of garlic before being roasted for forty minutes and
then sprinkled with a little soy sauce before serving. A
(24:12):
close second is baby corn sugar snappeas, shallots and Italian
herb seasoning roasted for thirty minutes. Fresh baby corn are
well known to be great and anything cooked in a walk,
but I also of adding them to salted vegetable recipes
like salted celery, cucumbers, sparagus or runner beans. Anyway, baby
corn rocks, yes, I want to try. It's so bad.
(24:35):
This sounds so good to be Oh and I didn't
know that about Ireland. All those fresh baby corn and
you can't find canned baby corn. Huh yes, I say, indeed. Now, Oh,
I'm so curious about how this happened. Um, cool, though, cool,
(25:00):
All right, we're coming over, get ready. Uh, don't worry.
We would never show upunaannounced. I don't even I don't
even call without texting first. Are you kidding? Um? Okay, okay.
But meanwhile, also about baby corn, Jenna wrote, I love
(25:21):
baby corn too. Growing up, we didn't eat out much,
but our homemade stir fries included them. Everyone liked them,
so I wasn't able to stockpile them. On a different subject,
when you were talking about cute and gigantic food, that
somehow made me think of something big on a stick.
I came across this years ago at work. It became
a family joke as we tried to figure out what
(25:42):
that thing on a stick was. All we know was
that they were sold out at gas stations and convenience stores.
Have you done an episode on food on a stick?
M We have not, but it has long been on
our list and we did do a short video when
we were still making videos of our time at the Renaissance.
(26:02):
Yeah yeah, um, the Georgia Renfest invited us out, um
and we and and very very generously gave us this
huge sampling of the foods that they served there. Many
of them were indeed on sticks. All of them were
ridiculous and delicious. Yes, it was a good day. It
(26:25):
was a really it was a very early, strange good day. Um. Uh.
But yeah, so so if you can find our video
on that goodness, I don't I have no idea if
that's still on the internet right now. Oh it is.
For some reason. Occasionally I get the urge to watch,
like to remind myself of better times for some reason,
(26:47):
especially the b one. But we we did the mead
thing at the ren Renaissance festival. Um, and it got
used in the episode we did on Honey, right. I
just loved oh yeah, yeah, no that Honey episode. Uh,
such such a deep dive into insects, which you know, yes,
(27:07):
I guess we should have figured. But it was kind
of a pleasant surprise. It was. It was as with
all the food on the stick. But yes, we are
definitely planning to do an episode on that. Yeah, I'm
very excited about it. Yes, Um, Danielle wrote, First off,
I just wanted to say that I've been listening to
the podcast ever since the very first food Stuff episode
(27:30):
and love all the insights, random facts, and tangents you
bring for each and every topic. Thank you. Um. Through
the show, I felt like the two of you are
my entertaining, informative, and comforting commute companions. But anyway, the
reason I wanted to write is that I found fresh
baby corn. Not sure if it's in Trader Joe stores everywhere,
but they have it here in San Francisco. Until listening
(27:51):
to the episode, I didn't even know that fresh baby
corn was a thing, So when I saw it, I
had to write in yes, now I have to check yeah, yeah, no,
this is okay, this is this is your this is
on you, Annie, Okay, help me help me Annie. You're
my only baby corn. Hope I'm going to show up
(28:12):
about your house. It's just a bitch of like random
small packages of fresh baby corn that would be so
weird and great. That sounds right, savors Spear weird and great.
I hope that's brand. Yes, Um, well, we do have
(28:33):
a little bit more listener mail for you. We do,
but first we've got one more quick break for a
word from our sponsor. We're back. Thank you, yes, thank you. Um.
Sarah Beth wrote, I love the podcast and couldn't resist
(28:55):
writing in I've been living in Asia the past twelve
years and was flying back to the US for a
brief sabbatical. But how could I pass up the opportunity
to stay halfway for a long layover? So I booked
a house on the outskirts of Paris, but near a
metro station. As a surprise, my brother in law and
mother surprised my sister with tickets to meet me. After
(29:16):
walking around and eating way too many crapes the first day,
if there is such a thing, we decided we had
to pace ourselves. Every ten thousand steps we would buy
a crip. Walking around Paris all day. Thousand steps in
a day was easy. By the end of the trip,
we were eating a crape anytime one of us got
ten thousand steps, which came out to five to six
(29:39):
crapes a day. What a life. It was a great trip,
full of great memories. Thank you ladies for all you
do and bringing back so many good memories that sounds
so delightful. Oh oh wow, that is that's wonderful. Five
(30:00):
to six crapes a day, surprise visit your sister, It's fantastic. Yeah,
and also right like, if you're going to be on
a flight that long, you might as well you might
as well stop halfway in Paris. Yes, aren't about to
approve of that plan? Um. And also good on you
for Paisy yourself. Yeah, yeah, it's important to to to
(30:24):
to set up a structure for your intense crepe related
we know all about that. Oh yes, yes, oh yes,
Erica wrote, I just listened to your episode on Crapes
and I was reminded of one more Vermont thing you
can investigate Skinny Pancake. It's a local chain of restaurants
that feature you guessed it, sweet and savory crepes. There
(30:47):
is also a location inside the Burlington Airport. My current
partner and I went on our third date there and
unfortunately have not been back since the pandemic happened. Very
shortly afterwards, I think about visiting the restaurant freak wently,
and my craving increased when I listened to your episode. Typically,
I am not a fan of the sweet variety, But
after listening to your episode, an tell filled crepe might
(31:08):
hit the spot. Exactly, might, I suggest, though, the Johnny
crepe are the Green Mountain for y'all, and then dessert
the sugar shack. I hope you get to visit my
home states. I mean that all sounds good to me. Okay,
all right, Vermont, Yeah, let's do this thing. Yes, yes,
(31:32):
let's do it. Gosh uh. Related, Sheldon wrote, just listen
to your talk on crepes today. While I was making
pretzels for my granddaughters. When my kids first language French
were learning English, they used to call them skinny pancakes
when I would make them, at least around here, probably
(31:54):
not in France. What English called pancakes are also called crepes.
My kids did not think that English would use the
French words, so they just called them skinny pancakes. And
if you're ever in Quebec city, you have to go
to oh Andy, can you help me out, oh petite Cooperton.
I think I'll go with what you said. Thank you. Um,
(32:17):
you have to you have to go to their um
for the best crapes. This side of the Atlantic services
a bit slow. The crepes are about thirty inches in diameter,
so you can imagine they can't cook many at a time,
but the weight is worth it. After cooking there filled
and folded to fit on a plate. That sounds amazing.
(32:40):
It's it's so strange to have so many cravings at once.
My body doesn't know what to do. Oh mine does?
Mine is like we are on this um but no,
I oh, I haven't gotten crapes yet either. Capes and
foutein those are the two. Those are my whole doubts.
(33:01):
I still haven't gotten scallops. Okay, I got I do,
I do, I really do. I remember a couple of
years back, a listener wrote in and about I think
it was a Thanksgiving celebration, the holiday celebration for some
type they did with friends where they everybody just bought
(33:24):
whatever they were craving, and so you just have kind
of a very wide variety of food. So I'm feeling
like that's kind of what we're planning here. Oh yeah,
yeah yeah, or or um or or you've described um
you're very American. What was it? Was it a Fourth
of July or at Christmas celebration? My my fourth of
(33:47):
July celebration that was thrown for you by friends overseas,
like like y'all were like in China at the time,
I think, and they were like, what's a what's the
feast for Americans? Peanut butter and jelly and sagt spaghetti.
It was great, It was so sweet. I did really
love it. Yes, yes, um, well, we have another creepe message.
(34:12):
Amanda Rope was listening to your crape episode and just
want to hopefully make you less worried and let you know.
Crepes are indeed very easy to flip. Granted, mine typically
end up a little thicker unless giant, than you would
find at a crepe restaurant, but my five year old
typically helps me flip all of our crepes. Now aside
from video games, he is indeed very uncoordinated in his
(34:33):
everyday life. They are also pretty easy to make. It
was one of my brothers and mine go to things
to cook for some reason when we were children. My
recipe is one egg per person plus a couple more
at an approximately equal volume of milk and beat slowly,
whisk and flour toil just a little thicker than whipped
cream maybe melted ice cream consistency couple of pinches each
(34:55):
salt and sugar, and one to two tablespoons melted butter.
My secret recommendation as to let the batter sit overnight
in the fridge to dissolve the lumps of flour. Just
give a quick stir and add a bit of milk
if you feel it's too thick in the morning and
you're ready to go. I typically make whole wheat crapes
to make myself feel better about eating them. The whole
wheat batter does look a little weird in the morning
(35:16):
after sitting, but a quick stir and it cooks up
perfect and delicious, and also much easier having it pre prepped.
My favorite way to eat is to rub with the
stick of butter quickly, just before we're moving from the pan.
Roll and dip and maple syrup, berries and whipped cream
are also a favor. Here, I couldn't find a picture
of my boy flipping crepes that I thought I had,
(35:37):
so here's a picture of him discovering a leak and
immediately recognizing it and pretending to be far fed. In
agreement with the listener mail on the crepe episode, May
I also chime in and say your video game D
and D and other nerdy asides are my favorite part
of your podcast. Also, another listener mail reminded me I
meant to weigh in on ghost kitchens here in Winnipeg.
(35:59):
I thought a ghost kitchen was just a new restaurant
that was open for delivery only, perhaps to save money
on dining space. Usually it's really great, amazing food too.
I'm actually ordering food from one. Sometimes you gotta preorder
like a week in advance with their food is top quality.
I've never heard of or found this chain restaurant just
relabeling part of their men. That's fair. I actually thought
(36:24):
I think that is a thing as well, and that
I thought that might be what a ghost kitchen was
to um, So that makes sense to me. That makes sense. Um. Also, like,
like I said in the email response to this, I
appreciate once again that you have enough faith to think
I'm as coordinated as an uncoordinated five year old, because
(36:46):
I'm not entirely convinced that I am. But um, you know,
it's probably it's probably all in the in, the in
the technique, and and the and the confidence built of
from trying it a few times. I feel like that's
very diplomatic, But I also agree I agree. I think
(37:09):
it is a confidence thing. I think it's like I
just panic last moment and then it's too late. Yeah,
this is what I learned from axe throwing last week. Anyway. Yes, well,
(37:31):
thank you so much for the recipe. It does sound
fairly easy. Yeah, I believe you. It's not that I disbelieve.
I don't think you'll apply to us. I hope not.
I hope not. Ah. I do love the that your
son immediately thought of far fetched. That's hilarious. So good
(37:56):
all of this. Oh and dipping in maple syrup. Okay, okay,
gotta try it. Gotta try it. Um. Sam wrote not
only our Early Betty Crocker Cookbooks collectible, which edition you
have also matters. The early editions were published in two formats,
a standard hardcover and a five ring tabbed binder. Because
(38:20):
of the inherent design drawbacks in ring binders, these survive
much less often in good condition, and hence are more desirable.
A good ring binder copy can bring as much as
seventy bucks. WHOA yeah, um, I actually do have one
of one of my early Betty. Betty Crocker cookbooks is
in the ring binder format. Um it is not in
(38:43):
great condition. Um, it's it's very it's very delicate because
the paperboard is kind of peeling away from the from
the metal binder situation. Um, and it and it is
like like I handle it gingerly, but for sure. I
was looking up a recipe one day and one of
my f friends was over, um, this was way in
(39:03):
the before times and uh, and he like did a
double take and and it was like it was like
watching Golem see Frodo handling the ring. And I was like,
I was like, are you okay, dude? And he was like,
I really liked that book. I was like it was
(39:26):
so intense for a minute and I was just like,
would you like to look at the book? He was
like yes, and then he runs away. The music swells,
intense looks are shared. I'm not sure. I'm not sure where.
I'm not sure a ware I got that one from,
(39:46):
either if it was a used bookstore find or if
if it was a hand me down or what. But
I mean, it's it's it's beautiful. It's really beautiful. Yeah,
and as Sam Uh Sam had as a first edition
at the Betty Crocker Cookbook from nine eighth printing Ring binder. Wow. Yeah, okay,
(40:11):
that's that's the a um uh wow for the actual edition.
I was more wowing at Annie's um recall on that
because that's intense. But well, let's hope that I got
it correct. I think I did, um. But yeah, yeah,
that's that's really really cool. I love that. Thank you
for sharing. Yes, yes, okay, and I also love this.
(40:34):
This is our final message of the episode. Matthew sentence
this email with the subject line candle related anxiety UM
based on something Lauren's right, and it read simply, do
you seek the name capital in a reckoning is not
to be postponed indefinitely. That's all said. Well, okay, glad
(40:59):
you didn't know either. So I was like, I'm nervous,
but I'm going to look this up, um, and it
is a game where I am to understand that seeking
the name is very complicated, and so I responded to Matthew,
and Matthew followed up The real trick is that for
the full impact of seeking the name, you have to
(41:19):
like really get into Fallow in London, which is the
name of the game. I mean, like dump a couple
of years into it, really get to know the game.
The city, the mythos, then seek the name. It's one
of the more disturbing experiences I've had in a video game, actually,
as the game will frequently tell you should not seek
the name. It is a foolish thing to do. So
(41:39):
it's I looked up how to do it, um, because
I I'm so glad that so many of you have
written and said I love your D and D and
nerdicides because we love them too, and we are very nerdy.
Yeah we're I mean, we're not going to stop. We
I don't think we can. I don't think so it's
good that you don't hate it, yes, exactly, but we
love when you all send them to us as well.
(42:03):
So I was excited to learn about this. But I think, um,
and I'm very like basic Wikipedia understanding as you need
you get candles as a part their key into seeking
this name thing. So that's the candle related anxiety. Yeah, yeah,
and and and right and and fall Fall in London
(42:23):
being um a mostly text based game. Yeah, I think so, yes,
because I because I know, I know it's been around
for heck and ever in internet time, um, which which
might be I like, don't have information about it up
I mean that could be from like, I don't even
know what year it is right now. I was just
trying to do math. I was like, was from like
(42:44):
five years ago? Like, and then my brain went the
old hour glass. Yeah, uh uh, here you go. It's
it's been it's been around since two thousand nine at least. Um.
So yeah, oh goodness, yes, yeah I haven't. I haven't
(43:10):
played a game like that in a very long time,
and I've never gotten into fall in London. Um. But
but I'm glad. I'm glad that it's sparked Nerd joy
me too, and it got me thinking. I believe there
are two other games I've played where there's candle related anxiety.
Um yeah, like what is the name that I played
(43:31):
it right when the pandemic started. It was just poor timing, um,
but it was about the rats plague. You had to
have a candle or the rats would eat you your candle.
You had to time it and light things properly. And
then I know, I think Amnesia, which is also a
(43:51):
HARRD game, has a candle related anxiety because I mean
that's a very fearful thing of like your candle going out.
You have to time things sure, sure, sure, absolutely, I
mean I mean light in horror based video games is
absolutely a scary scary thing like an um yeah, silent
home when it's not a candle but a flashlight. But
(44:11):
if you if you use the flashlight, you can see things,
but they can see you. Is a very very frequent
in horror games trope. And yes, it's just so stressful,
like is it better to not see what's coming? I'm
not sure. Oh, I think about this all the time, Lauren,
(44:34):
with someone who watches a lot of horror movies, plays
a lot of horror games, I think about it all
the time. Well that I actually really enjoyed like this,
I've been learning about it. So thank you and thanks
to all of you listeners. Sincerely, we love, love, love
hearing from you. All of these these letters were fantastic. Again,
(44:57):
if we didn't get to yours promise we will. Um Yes,
thank you, and we hope that you have safe rest
of the year and happy holidays if you're celebrating anything,
and happy rest of the year if you're not exactly
I'm all around, happy times all around, yes, yes, and
keep those messages coming. You can email us at Hello
(45:19):
at savor pod dot com. We are also on social media.
You can find us on Twitter, Facebook, and Instagram at
Savor pod and we do hope to hear from you.
Savor is production of iHeart Radio. For more podcasts 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 superproducers Dylan Fagan and Andrew Howard.
(45:40):
Thanks to you for listening, and we hope that lots
market things are coming your way.
Hello, and welcome to Savor production of I Heart Radio.
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have another listener Maile episode for you. Yes, and I
am so excited about it that I know we've joked
before and it's totally true that we still write out
the intros to these. Oh sure, I will forget and
(00:30):
I did just now. Yeah that that very opening line
that we do right like that is written in Yes,
our outlines every time. Yes, but for this one, I
put an exclamation point at the end, which I've never
done before. So I'm very very excited about it. Yeah. Yeah,
because your listeners is always you are so kind and
(00:53):
you you send us these messages that we really appreciate
you taking out the time and send our way, and
they're so interesting and funny and lovely. So they're always
so fun for us. And I love that. Um. I
love that you kind of will respond to other listener males. Yes,
it's a it's a whole conversation. And that's also like
(01:14):
I think I've said it before, but this this thing
called podcasting can be a very solitary because you know,
like like right now, it's just me and Annie like
in our respective podcasting closets. Uh, on a Skype call
with our microphones. You know, we're going to send the
audio files to super producer Andrew later on. But it's
(01:38):
just us and and it can feel very small and
quiet and uh so so getting that conversation, um, getting
that feedback, it's so wonderful, it is so beautiful, it
really really is. And we recently sent out a call
for you know, we said we were doing this episd
(02:00):
so do you know if you want to send something
in do it? And you all cave you answered the
call as you always do. Yes, But that being said,
if we don't read your message in this one, because
we did get a lot um, thank you, thank you,
thank you, we will don't worry. Yeah, we will read it. Yeah,
this is by far like as long as you guys
(02:20):
still right in, we will still do listener mail episodes,
So yes, yes, es, yes, so never fear. Also, we
are in the ninth Listen to Mail I believe, which
means we're getting into really interesting title off for two reviews,
which I love, I love. Oh yeah, well, will we
at a certain point where we have to start like
(02:40):
making up our own bizarre uh, sequel title ideas. Oh,
I would love that. Okay, wow, I just got really
excited about that. Oh because I was like, we're gonna
be done with Star Wars and I could do like
a rogue one thing. There's still other Star Wars movies,
but they're not like you know, the numbered one. But
(03:02):
WHOA If I could make up fake Star Wars titles
for listener mail puns, that would be I'm not sure
I can think of anything better than that. That's layers,
that's like just puns all the way down. I like this. Okay, yes, um, okay.
So clearly we're very excited, so let's let's get into it. Yes,
(03:23):
so Seana wrote, there are so many episodes that they
want to respond to, but I like to let the
episodes build up so I can binge listen while driving
to and fro. Doing it this way, it makes it
so that I don't remember all the episodes I want
to respond to. This is a good thing for y'all.
It means that by the time I do get around
to being able to shoot off an email, I don't
have as much to say. That being said, I'll just
(03:44):
quickly touch on three things that I remembered I wanted
to share down Nabby. I know you didn't do an
episode of the Foods of Doubt, Nabby, but I fully
agree with the listeners who suggested it. I learned about
the show right before the fourth season started, when my
public library hosted a Doubt and Abbey tea party. We
all dressed up and brought our own teacups, and the
library supplied the snacks and asked trivia questions about the show.
(04:07):
After it was over, my mom and I immediately went
into the library to put a hold on the show.
After the first episode, we were hooked. We now own
the full series and the movie, and are impatiently waiting
for the second movie, English Muffins. Earlier this year, I
tried my hand at English Muffins. I started by going
onto YouTube and watching multiple videos so I could have
a good idea of what and how. I actually ended
(04:29):
up adapting a no needsch about a recipe I found
and was very pleased with results. I plan on making
more once I can remember what I did with my recipe. Well,
that's exciting. Yes, and I love this down Abbey party
at the library. That sounds so fun to me. Oh yeah,
I love I love it when libraries throw pro parties.
(04:52):
That's the best. Yes. When I was in the middle school,
my local library would throw kind of like aimed at
middle schoolers, like get togethers, and we did like murder
mystery things. It's like games you could play, um, and
it was just really really fun. I really enjoyed it.
I love this. Sounds like a delight to me. So yes,
(05:14):
we will definitely get to you the Foods of Doubt
Nabbey one day, one day, one day. Um, and uh,
you know, I guess there's there's new stuff coming up.
We can maybe time it appropriately for once, so I
don't know, maybe that'd be cool. We'll see if we
can do it. Oh, hang y hanging um, John wrote,
(05:35):
And there's a lot of Japanese in this one, So
we're gonna We're gonna do what we can. Okay, here
we are first a video and news article on the
wine bath in Japan Lauren mentioned in the Boujalis Nouveaux episode. Basically,
the wine bath is a tourist attraction, kind of gimmicky bath,
but in the video is part of a hot spring
area with some seriously good baths located about an hour
(05:56):
from Tokyo, in an area popular with tourists from Tokyo.
This is the only wine bath I know of and
could find. A few areas of Japan grow grapes, some
produce okayish wine, but no other baths have wine in
the waters. I think flowers and usu citrus in the
baths are done in a few places. And so then yeah, yeah, yeah,
here's a there's a little bit of of a news
(06:17):
bleep blip bleep blip here. Yeah, sure share one of
those okay um So yeah, it says visitors toast with
Boujolais nouveaux wine while the drink is poured into a bath.
And howkone uh Kanagawa Prefecture on November So yeah, here's
here's the little little news bleep. Indeed, visitors to a
(06:39):
hot spring theme park in this East Japan town celebrated
the release of this year's Bougelais Nouveaux wine on November
eighteenth by dipping in a bath infused with the alcoholic
drink as they imbibed. Since last year, this annual event
at the Kone Spa resort has been held in an
open air bath to avoid confined spaces amid the coronavirus pandemic.
On November eight, ain't the Somalia uh you Snari Kajima
(07:03):
poured new wine that had just been opened into the
bath and visitors toasted to the word Boa. The French
region of Bojolie suffered unseasonable weather this spring, but had
plenty of sunshine in the summer. Gajima said that this
year's wine has a scent like strawberry jam and it
quote tastes fresh and typical of neu veaux. The wine
bath will run until November. Wine is poured in twice
(07:25):
a day, at noon and two pm. Um and I'm
so sorry I skipped over the name the name of
the spa resort because I it's it's it's too much.
My Japanese is not not that good. Anyway, back to
John's note, Yes, Bojelie nouveau is popular here in Japan.
Gotta get a bottle this year. Yea my favorite bath
found in only two towns in the country. You wear
(07:48):
a light cotton kimono youkuta, and the staff bury you
in hot, wet volcanic sand. It feels like a friend
giving you a bear hug, or you're a potato wrapped
in foil, gently steeping. Second, did Lauren mention eating small
handfuls of kake rice seasoning in one episode? Maybe the summer?
(08:08):
I do that too, Yes, I did. It's delicious. Question
any favorite varieties or flavors. I was very surprised you
read my letter to Annie about the tea. It was
so different from the usual letters you read. And I'm
honored love all your episodes and letters you read. Scalops
are my favorite seafood, raw or cooked. A shockingly easy
(08:28):
and impressive scalops recipe. Mixed breadcrumbs, melted butter, salt, and
or seasonings. Use that to cover the scalop meat. Bake
a few minutes. Super tasty, right, it sounds delicious? Oh goodness,
I need to start like stalking frozen scalops or something,
because every time you'all write in, I'm just like, oh no,
(08:50):
I need right now, right now, you know? Heck? Yes,
And thank you for this, uh EXPI this personal note.
I guess because we asked for you know what, what
is this wine bath thing in Japan when we did
that bougelian Uveaux episode. And thank you, thank you, thank
(09:10):
you for sending this. This is very very yeah yeah, yeah, yeah,
that's um right. I uh I had only found like
one small news clipping about it, and so it's how it's.
It's really I'm sorry that my Japanese isn't better. Uh.
My favorite um, in answer to your question about my
(09:31):
favorite varieties are just the really simple, like like I
just want something with like some sesame and benita flake
and that's really my main requirement, like a little bit
seaweed in there. Um. I like, I like the simple stuff,
like I don't go too crazy with the with the
cheese whiz as the kids say, um, kids don't say that.
(09:54):
I wasn't gonna say anything. Um. And I know that
they make all sorts of like fancy flavors, and I
do have some like uh what's it called? Like like
she's so uh pretty cock in there. But yeah, most
of the time, just classic benita flake is what I'm
looking for. You know Sometimes that like just simple it
(10:15):
works for a reason, it does. It does. My other
favorite thing to do with it is, um, I'll just
like make like a bowl of rice and slice up
an avocado on top of it, and maybe if I
have like a a mango or like a tomato, or
something like that. Slice it up on there too and
cover it in like too much hardy cock and just
eat it for lunch. That sounds so good. Yes, yes, es, yes. Anyway, anyway,
(10:43):
Jen wrote, I'm so excited you took my suggestion to
do an Adventure Time episode. I've been low key, if says,
with the show since watching it for the first time
with my kids about a year ago. I'm not sure
how I slept on it for so long, since my
partner and I are huge animation nerds, but it was
a delight to discover with my then two and five
year old. I was so glad to hear that Lauren
had caught up with the most recent Distant Lands episodes
(11:05):
because they are truly fantastic and the lgbt key representation
is so refreshing. There's even a non binary character in
the newest episode, Wizard City Annie. If you haven't caught up,
since you really need to watch the rest. There's even
a Fiona and Cake mini series that was recently announced,
which sounds like it's going to have all sorts of
crazy multiversionnigans. I really enjoyed the episode. It's hard not
(11:30):
to grin like a lunatic when hearing people discuss adventure time.
I think my favorite food in the series, aside from
the clambulance um, was the brief mention of meat Man,
just for the disturbing question it raises. One of my
favorite memorable images is Jake staring off into the distance
with a haunted look, saying I think I'm going to
(11:51):
stop eating meat Man. Speaking of not eating meat, it's
implied in the Stakes mini series that all of the
vampires before Marcellin ordered them all could eat red, but
chose to drink blood for evil reasons, So that means
marce Len is the most hardcore vegan ever. As her characters,
(12:11):
my favorite is Marcelyn by far. Her relationship with Simon
was what first got me really invested in the show,
and while I'd like to pretend I'm as cool as her,
I'm probably more of a random goblin or baby science
cat if I'm lucky. My now through ye old daughter,
despite claiming to be deathly afraid of Marcellin, loves to
hiss at people and show everyone her baby vampire teeth
(12:33):
and carries around a mini ukulele that she calls her bass.
My son identifies most with thin due to also being
a human boy and having long bonde hair. The first
thing I think of when considering Annie is her vast
costume collection, which makes me think she's kind of a
shape shifter like Jake. As well as the moral, laid
back attitude and love of food and games, Lauren seems
(12:57):
more like a take charge leader like Princess bubl Gum,
though hopefully without the hidden dictator streak. Finally, you guys
have mentioned poutine enough now that I think you formed
me down and I'll have to go grab one. Luckily,
good poutine is available anytime, pretty much anywhere you go
in Canada, which is why I limit myself to it
once or twice a year. Looking forward to the next
(13:18):
craving our new food discovery. I recently was in Guatemala
and tried horchata, which I had never heard of before
your episode on it. Speaking of that trip, the best
new food I tried with the belizing fried Jack's. Big
puffy pockets of fried dough which were served at breakfast
either with jam on the side, are stuffed full of
beans and eggs. Amazing worth an episode. Yes, yeah, yes,
(13:42):
that sounds so good. I haven't heard of that but
I would like seven of those right now. Please, thank you, please,
and thank you and thank you for I love when
people right in what characters they think we fit the
most with in these shows. Um, I will say that
I don't think Laura now has a hidden dictator's streak,
(14:04):
but is in there. I'm so glad to hear that, Annie,
I was really pulling the strings at DND. No I mean,
what an evil laugh I heard? No, no, no, Well,
(14:29):
I'm so glad you're enjoying adventure Time and you enjoyed
the episode we did on it. It was very very fun. Yes, yes, absolutely,
I definitely gotta catch up. Ye okay, alright, yes, thanks
for us all to work on. Um. Well, all right,
we do have more listener mail for you here, we do,
but first we have a quick break for a word
from our sponsor, and we're back. Thank you sponsor, Yes,
(15:00):
thank you, Hannah wrote. When I heard the listener mail
from a few weeks ago about food labels from different countries,
I knew I needed to share my story. A few
years ago, I was visiting some family in Boston with
my parents. My mom had heard about dury In recently,
so when we went to a Vietnamese shop to get
bond me for lunch. She decided to get a durry
and smoothie as well. She hated it from the first sip,
(15:23):
and everyone else except my dad thought it was disgusting too.
I'm not sure if he actually liked it or just
decided to finish it rather than waste food. I really
love moon cakes, so I bought what, according to the package,
looked to be taro flavored moon cakes. The ingredients listed
the things you would expect tarot, flower, sugar, et cetera.
But when I opened it, I noticed it smelled a
(15:45):
bit funky. After taking a bite, I was wondering if
it had gone off, but it looked perfectly normal. It
took a little while to put together that the smell
was similar to the smoothie my mom had gotten. I
looked at the ingredients list again but didn't see anything
like dauryan listed on the English labeled that had been
stuck over the Vietnamese writing. Then, in the process of
looking up what dauryan is in Vietnamese, I realized something.
(16:08):
The huge picture on the outside of the package was
a dauryan. I guess they just figured the main ingredient
didn't need to be listed if there was a big
picture of it on the front. I think my dad
ended up eating those as well, since no one else
would touch them. Since then, I've been more careful when
buying things that might have had Dauryan snuck in. I
planned on going to Southeast Asia in May, oh and
(16:30):
might have gotten up the nerve to try dairy in again,
But alas that trip was not meant to be. I'm
sure I'll get there eventually and try it again one day. Yes, yes,
well I still have that daury and ice cream. Oh
my goodness. Really, your dedication is really impressive. I definitely
would have eaten that at some point over the past
(16:51):
wacky year and a half. Uh, it's in plastic raft, Lauren.
So once I open it, I think that's a done deal,
and I really want to try it together. Okay, all
right now, I see you. Yeah, Well, well we'll just
have to We'll just have to do it. We'll just
have to do it. M It will be at our
(17:13):
horrible slash very fun slash going to be a disaster
meal we're planning. Of all these dudes that we've said
gonna try. Uh, it is certainly like an unexpected taste
dairy in um, if you're if you're not, especially if
you're not looking out for it, like it's because it's
kind of like like like gar garlicky almost And yeah,
(17:38):
I mean in a way that I think like we've
had some like dairy and pastries and stuff that I
thought were quite good. Um, but uh, but yeah, it's
got a weird savory note that, especially in something sweet.
It's kind of like, way, Oh okay, I'm excited to try.
I'm nervous and excited. I'll say the smell. I'm actually
(17:59):
very sensitive to smell. Oh yeah, yeah, So maybe I'll
get my old clothes fin out do that number. But
we'll make it happen one of these days. Yes, yes, yes, uh,
Sierra wrote, I was inspired by some listener mail a
couple of weeks ago where someone explained their initial distaste
over the use of brown gravy for poutine when they
(18:21):
were expecting sausage gravy. I fully understand the sentiment, because
in general I do not like brown gravy, but for
some reason I find poutine to be the only appropriate
used for it. But this got me thinking poutine with
sausage gravy sausage gravy equals biscuits and gravy biscuits and
gravy breakfast poutine for breakfast. So behold breakfast poutine complete
(18:45):
with sausage, gravy, maple, sausage bits, cheese, and poached eggs.
I suppose this is technically more like disco fries for breakfast,
but unfortunately I do not keep cheese curds on hand,
which is something I now think I need to remedy.
Is it photogenic? No, but it was delicious. Next time,
I'll make sure I have cheese curds and I'll try
to not tremendously over poach my eggs. But even with
(19:08):
those setbacks, I highly recommend giving poutine for breakfast. Ago,
Oh you don't have to twist my arm. Yeah. Oh
it looks so good, it sounds delicious. Yeah, definitely get
some cheese curds. Now, I'm like, how can I get
some cheesecreds? Yeah? See, I this is this to me
(19:29):
sounds like an undertaking just because I have none of
those ingredients. Um, but I'm not. That doesn't mean I
won't try it. Oh, absolutely absolutely. I also do understand
that it's not technically that difficult to poach an egg,
but I've never done it very successfully. I do love
(19:50):
a poached egg. I love a poach degg so much
better than the other eggs. Right possible? Um? Well, yeah, goals, Okay,
breakfast goals. Here we go. Yes. Yes. In the meanwhile,
Vivian wrote, I was super excited to hear you guys
(20:11):
mentioned a Zazania latifolia on your episode on Wild Rice.
I learned about this fabulous species a few years ago
when I was visiting my grandma in Beijing and she
sur fried some stems for lunch. The stems are known
as the vegetable. Uh say it again for me Annie
Jiao by gao by h where by means white for
(20:32):
the color of its stems. When peeled, It's truly delicious.
The texture is sponge like, sort of soft and crispy
at the same time, a little similar to bamboo shoots, fresh,
not the canned kind. Perhaps you cut it out for time,
but I was surprised to hear you not mentioned the
aspect of this vegetable that astounded me when I first
read it's Wikipedia page. To quote WICKI, the success of
(20:53):
the crop depends on this one fungus The grass is
not grown for its grain, as our other wild rice species,
but for the stems, which swell into juicy galls when
infected with the fungus. When the fungus invades the host plant,
it causes it to hypertrophy. Um, it sells increasing in
size and number. Infection with the fungus prevents the plant
(21:15):
from flowering and setting seed, so the crop is propagated
a sexually by rhizome. New sprouts are infected by spores
in the environment, which is generally a patty. Now that's
wild wild rice. I haven't tasted this for myself, but
the same fungus also turns corn into a delicacy. Oh okay,
(21:36):
that is interesting. That is super interesting. Yeah. I kind
of like put that entire type of of of rice
plant wild rice plant to the side as we were
discussing the American grain version. Um, but yeah, I would
love to return to all of this. And I I
(21:57):
have not heard of this particular type of propagation before.
So that's that. That is indeed wild that's great. Yes,
And also, um, as we discussed, Lauren and I did
order some wild rice. Have you used ears yet? Yes?
(22:20):
So good? Oh yeah good? Oh? My god, I was
blown away. I find yet Okay, I did like a
because I had a bunch of ingredients I was trying
to get rid of and I happened to find a
recipe that sort. I've used all of them, and it
was a pretty savory, like Herby. There's some parmesan cheese
(22:40):
in there on and some chicken, and it was so good.
Oh my gosh, oh goodness was gone. It is all gone.
I'll have to I'll have to figure out. I'll have
to figure out something cool to do with it. Yes, Yes,
highly recommend um. Okay, I love this. You have a
couple of emails about baby corn. Yes, so Bart wrote,
(23:04):
I always love it when a new episode of Savor
drops into my podcatcher, and I was extra excited when
I saw you had an entire episode dedicated to one
of my absolute favorite little vegetables, baby corn. I was
shocked to hear that fresh baby corn is difficult to
find in the US. Here in Ireland, it's the opposite.
All of our supermarkets stock fresh corn, but I've never
seen canned baby corn. Canned sweet corn sure everywhere, but
(23:27):
never canned baby corn. It's one of my weekly staples
and in these pandemic times. One of my biggest first
world problems was the national shortage of baby corn as
India went through a bad wave of the pandemic. I
actually went hunting for canned baby corn so i'd have something,
but to no avail. I love baby corn on its own,
brush with oil and grilled and a George Foreman fried
(23:50):
in and air fryar are roasted with fresh herbs or
some Tabasco sauce, and I also used it a lot
to add color and texture to roasted vegetable mixes. My
absolute favorite is baby corn, baby cucumbers, shallots, and sweet
peppers roasted tossed with some olive oil and a few
slices of garlic before being roasted for forty minutes and
then sprinkled with a little soy sauce before serving. A
(24:12):
close second is baby corn sugar snappeas, shallots and Italian
herb seasoning roasted for thirty minutes. Fresh baby corn are
well known to be great and anything cooked in a walk,
but I also of adding them to salted vegetable recipes
like salted celery, cucumbers, sparagus or runner beans. Anyway, baby
corn rocks, yes, I want to try. It's so bad.
(24:35):
This sounds so good to be Oh and I didn't
know that about Ireland. All those fresh baby corn and
you can't find canned baby corn. Huh yes, I say, indeed. Now, Oh,
I'm so curious about how this happened. Um, cool, though, cool,
(25:00):
All right, we're coming over, get ready. Uh, don't worry.
We would never show upunaannounced. I don't even I don't
even call without texting first. Are you kidding? Um? Okay, okay.
But meanwhile, also about baby corn, Jenna wrote, I love
(25:21):
baby corn too. Growing up, we didn't eat out much,
but our homemade stir fries included them. Everyone liked them,
so I wasn't able to stockpile them. On a different subject,
when you were talking about cute and gigantic food, that
somehow made me think of something big on a stick.
I came across this years ago at work. It became
a family joke as we tried to figure out what
(25:42):
that thing on a stick was. All we know was
that they were sold out at gas stations and convenience stores.
Have you done an episode on food on a stick?
M We have not, but it has long been on
our list and we did do a short video when
we were still making videos of our time at the Renaissance.
(26:02):
Yeah yeah, um, the Georgia Renfest invited us out, um
and we and and very very generously gave us this
huge sampling of the foods that they served there. Many
of them were indeed on sticks. All of them were
ridiculous and delicious. Yes, it was a good day. It
(26:25):
was a really it was a very early, strange good day. Um. Uh.
But yeah, so so if you can find our video
on that goodness, I don't I have no idea if
that's still on the internet right now. Oh it is.
For some reason. Occasionally I get the urge to watch,
like to remind myself of better times for some reason,
(26:47):
especially the b one. But we we did the mead
thing at the ren Renaissance festival. Um, and it got
used in the episode we did on Honey, right. I
just loved oh yeah, yeah, no that Honey episode. Uh,
such such a deep dive into insects, which you know, yes,
(27:07):
I guess we should have figured. But it was kind
of a pleasant surprise. It was. It was as with
all the food on the stick. But yes, we are
definitely planning to do an episode on that. Yeah, I'm
very excited about it. Yes, Um, Danielle wrote, First off,
I just wanted to say that I've been listening to
the podcast ever since the very first food Stuff episode
(27:30):
and love all the insights, random facts, and tangents you
bring for each and every topic. Thank you. Um. Through
the show, I felt like the two of you are
my entertaining, informative, and comforting commute companions. But anyway, the
reason I wanted to write is that I found fresh
baby corn. Not sure if it's in Trader Joe stores everywhere,
but they have it here in San Francisco. Until listening
(27:51):
to the episode, I didn't even know that fresh baby
corn was a thing, So when I saw it, I
had to write in yes, now I have to check yeah, yeah, no,
this is okay, this is this is your this is
on you, Annie, Okay, help me help me Annie. You're
my only baby corn. Hope I'm going to show up
(28:12):
about your house. It's just a bitch of like random
small packages of fresh baby corn that would be so
weird and great. That sounds right, savors Spear weird and great.
I hope that's brand. Yes, Um, well, we do have
(28:33):
a little bit more listener mail for you. We do,
but first we've got one more quick break for a
word from our sponsor. We're back. Thank you, yes, thank you. Um.
Sarah Beth wrote, I love the podcast and couldn't resist
(28:55):
writing in I've been living in Asia the past twelve
years and was flying back to the US for a
brief sabbatical. But how could I pass up the opportunity
to stay halfway for a long layover? So I booked
a house on the outskirts of Paris, but near a
metro station. As a surprise, my brother in law and
mother surprised my sister with tickets to meet me. After
(29:16):
walking around and eating way too many crapes the first day,
if there is such a thing, we decided we had
to pace ourselves. Every ten thousand steps we would buy
a crip. Walking around Paris all day. Thousand steps in
a day was easy. By the end of the trip,
we were eating a crape anytime one of us got
ten thousand steps, which came out to five to six
(29:39):
crapes a day. What a life. It was a great trip,
full of great memories. Thank you ladies for all you
do and bringing back so many good memories that sounds
so delightful. Oh oh wow, that is that's wonderful. Five
(30:00):
to six crapes a day, surprise visit your sister, It's fantastic. Yeah,
and also right like, if you're going to be on
a flight that long, you might as well you might
as well stop halfway in Paris. Yes, aren't about to
approve of that plan? Um. And also good on you
for Paisy yourself. Yeah, yeah, it's important to to to
(30:24):
to set up a structure for your intense crepe related
we know all about that. Oh yes, yes, oh yes,
Erica wrote, I just listened to your episode on Crapes
and I was reminded of one more Vermont thing you
can investigate Skinny Pancake. It's a local chain of restaurants
that feature you guessed it, sweet and savory crepes. There
(30:47):
is also a location inside the Burlington Airport. My current
partner and I went on our third date there and
unfortunately have not been back since the pandemic happened. Very
shortly afterwards, I think about visiting the restaurant freak wently,
and my craving increased when I listened to your episode. Typically,
I am not a fan of the sweet variety, But
after listening to your episode, an tell filled crepe might
(31:08):
hit the spot. Exactly, might, I suggest, though, the Johnny
crepe are the Green Mountain for y'all, and then dessert
the sugar shack. I hope you get to visit my
home states. I mean that all sounds good to me. Okay,
all right, Vermont, Yeah, let's do this thing. Yes, yes,
(31:32):
let's do it. Gosh uh. Related, Sheldon wrote, just listen
to your talk on crepes today. While I was making
pretzels for my granddaughters. When my kids first language French
were learning English, they used to call them skinny pancakes
when I would make them, at least around here, probably
(31:54):
not in France. What English called pancakes are also called crepes.
My kids did not think that English would use the
French words, so they just called them skinny pancakes. And
if you're ever in Quebec city, you have to go
to oh Andy, can you help me out, oh petite Cooperton.
I think I'll go with what you said. Thank you. Um,
(32:17):
you have to you have to go to their um
for the best crapes. This side of the Atlantic services
a bit slow. The crepes are about thirty inches in diameter,
so you can imagine they can't cook many at a time,
but the weight is worth it. After cooking there filled
and folded to fit on a plate. That sounds amazing.
(32:40):
It's it's so strange to have so many cravings at once.
My body doesn't know what to do. Oh mine does?
Mine is like we are on this um but no,
I oh, I haven't gotten crapes yet either. Capes and
foutein those are the two. Those are my whole doubts.
(33:01):
I still haven't gotten scallops. Okay, I got I do,
I do, I really do. I remember a couple of
years back, a listener wrote in and about I think
it was a Thanksgiving celebration, the holiday celebration for some
type they did with friends where they everybody just bought
(33:24):
whatever they were craving, and so you just have kind
of a very wide variety of food. So I'm feeling
like that's kind of what we're planning here. Oh yeah,
yeah yeah, or or um or or you've described um
you're very American. What was it? Was it a Fourth
of July or at Christmas celebration? My my fourth of
(33:47):
July celebration that was thrown for you by friends overseas,
like like y'all were like in China at the time,
I think, and they were like, what's a what's the
feast for Americans? Peanut butter and jelly and sagt spaghetti.
It was great, It was so sweet. I did really
love it. Yes, yes, um, well, we have another creepe message.
(34:12):
Amanda Rope was listening to your crape episode and just
want to hopefully make you less worried and let you know.
Crepes are indeed very easy to flip. Granted, mine typically
end up a little thicker unless giant, than you would
find at a crepe restaurant, but my five year old
typically helps me flip all of our crepes. Now aside
from video games, he is indeed very uncoordinated in his
(34:33):
everyday life. They are also pretty easy to make. It
was one of my brothers and mine go to things
to cook for some reason when we were children. My
recipe is one egg per person plus a couple more
at an approximately equal volume of milk and beat slowly,
whisk and flour toil just a little thicker than whipped
cream maybe melted ice cream consistency couple of pinches each
(34:55):
salt and sugar, and one to two tablespoons melted butter.
My secret recommendation as to let the batter sit overnight
in the fridge to dissolve the lumps of flour. Just
give a quick stir and add a bit of milk
if you feel it's too thick in the morning and
you're ready to go. I typically make whole wheat crapes
to make myself feel better about eating them. The whole
wheat batter does look a little weird in the morning
(35:16):
after sitting, but a quick stir and it cooks up
perfect and delicious, and also much easier having it pre prepped.
My favorite way to eat is to rub with the
stick of butter quickly, just before we're moving from the pan.
Roll and dip and maple syrup, berries and whipped cream
are also a favor. Here, I couldn't find a picture
of my boy flipping crepes that I thought I had,
(35:37):
so here's a picture of him discovering a leak and
immediately recognizing it and pretending to be far fed. In
agreement with the listener mail on the crepe episode, May
I also chime in and say your video game D
and D and other nerdy asides are my favorite part
of your podcast. Also, another listener mail reminded me I
meant to weigh in on ghost kitchens here in Winnipeg.
(35:59):
I thought a ghost kitchen was just a new restaurant
that was open for delivery only, perhaps to save money
on dining space. Usually it's really great, amazing food too.
I'm actually ordering food from one. Sometimes you gotta preorder
like a week in advance with their food is top quality.
I've never heard of or found this chain restaurant just
relabeling part of their men. That's fair. I actually thought
(36:24):
I think that is a thing as well, and that
I thought that might be what a ghost kitchen was
to um, So that makes sense to me. That makes sense. Um. Also, like,
like I said in the email response to this, I
appreciate once again that you have enough faith to think
I'm as coordinated as an uncoordinated five year old, because
(36:46):
I'm not entirely convinced that I am. But um, you know,
it's probably it's probably all in the in, the in
the technique, and and the and the confidence built of
from trying it a few times. I feel like that's
very diplomatic, But I also agree I agree. I think
(37:09):
it is a confidence thing. I think it's like I
just panic last moment and then it's too late. Yeah,
this is what I learned from axe throwing last week. Anyway. Yes, well,
(37:31):
thank you so much for the recipe. It does sound
fairly easy. Yeah, I believe you. It's not that I disbelieve.
I don't think you'll apply to us. I hope not.
I hope not. Ah. I do love the that your
son immediately thought of far fetched. That's hilarious. So good
(37:56):
all of this. Oh and dipping in maple syrup. Okay, okay,
gotta try it. Gotta try it. Um. Sam wrote not
only our Early Betty Crocker Cookbooks collectible, which edition you
have also matters. The early editions were published in two formats,
a standard hardcover and a five ring tabbed binder. Because
(38:20):
of the inherent design drawbacks in ring binders, these survive
much less often in good condition, and hence are more desirable.
A good ring binder copy can bring as much as
seventy bucks. WHOA yeah, um, I actually do have one
of one of my early Betty. Betty Crocker cookbooks is
in the ring binder format. Um it is not in
(38:43):
great condition. Um, it's it's very it's very delicate because
the paperboard is kind of peeling away from the from
the metal binder situation. Um, and it and it is
like like I handle it gingerly, but for sure. I
was looking up a recipe one day and one of
my f friends was over, um, this was way in
(39:03):
the before times and uh, and he like did a
double take and and it was like it was like
watching Golem see Frodo handling the ring. And I was like,
I was like, are you okay, dude? And he was like,
I really liked that book. I was like it was
(39:26):
so intense for a minute and I was just like,
would you like to look at the book? He was
like yes, and then he runs away. The music swells,
intense looks are shared. I'm not sure. I'm not sure where.
I'm not sure a ware I got that one from,
(39:46):
either if it was a used bookstore find or if
if it was a hand me down or what. But
I mean, it's it's it's beautiful. It's really beautiful. Yeah,
and as Sam Uh Sam had as a first edition
at the Betty Crocker Cookbook from nine eighth printing Ring binder. Wow. Yeah, okay,
(40:11):
that's that's the a um uh wow for the actual edition.
I was more wowing at Annie's um recall on that
because that's intense. But well, let's hope that I got
it correct. I think I did, um. But yeah, yeah,
that's that's really really cool. I love that. Thank you
for sharing. Yes, yes, okay, and I also love this.
(40:34):
This is our final message of the episode. Matthew sentence
this email with the subject line candle related anxiety UM
based on something Lauren's right, and it read simply, do
you seek the name capital in a reckoning is not
to be postponed indefinitely. That's all said. Well, okay, glad
(40:59):
you didn't know either. So I was like, I'm nervous,
but I'm going to look this up, um, and it
is a game where I am to understand that seeking
the name is very complicated, and so I responded to Matthew,
and Matthew followed up The real trick is that for
the full impact of seeking the name, you have to
(41:19):
like really get into Fallow in London, which is the
name of the game. I mean, like dump a couple
of years into it, really get to know the game.
The city, the mythos, then seek the name. It's one
of the more disturbing experiences I've had in a video game, actually,
as the game will frequently tell you should not seek
the name. It is a foolish thing to do. So
(41:39):
it's I looked up how to do it, um, because
I I'm so glad that so many of you have
written and said I love your D and D and
nerdicides because we love them too, and we are very nerdy.
Yeah we're I mean, we're not going to stop. We
I don't think we can. I don't think so it's
good that you don't hate it, yes, exactly, but we
love when you all send them to us as well.
(42:03):
So I was excited to learn about this. But I think, um,
and I'm very like basic Wikipedia understanding as you need
you get candles as a part their key into seeking
this name thing. So that's the candle related anxiety. Yeah, yeah,
and and and right and and fall Fall in London
(42:23):
being um a mostly text based game. Yeah, I think so, yes,
because I because I know, I know it's been around
for heck and ever in internet time, um, which which
might be I like, don't have information about it up
I mean that could be from like, I don't even
know what year it is right now. I was just
trying to do math. I was like, was from like
(42:44):
five years ago? Like, and then my brain went the
old hour glass. Yeah, uh uh, here you go. It's
it's been it's been around since two thousand nine at least. Um.
So yeah, oh goodness, yes, yeah I haven't. I haven't
(43:10):
played a game like that in a very long time,
and I've never gotten into fall in London. Um. But
but I'm glad. I'm glad that it's sparked Nerd joy
me too, and it got me thinking. I believe there
are two other games I've played where there's candle related anxiety.
Um yeah, like what is the name that I played
(43:31):
it right when the pandemic started. It was just poor timing, um,
but it was about the rats plague. You had to
have a candle or the rats would eat you your candle.
You had to time it and light things properly. And
then I know, I think Amnesia, which is also a
(43:51):
HARRD game, has a candle related anxiety because I mean
that's a very fearful thing of like your candle going out.
You have to time things sure, sure, sure, absolutely, I
mean I mean light in horror based video games is
absolutely a scary scary thing like an um yeah, silent
home when it's not a candle but a flashlight. But
(44:11):
if you if you use the flashlight, you can see things,
but they can see you. Is a very very frequent
in horror games trope. And yes, it's just so stressful,
like is it better to not see what's coming? I'm
not sure. Oh, I think about this all the time, Lauren,
(44:34):
with someone who watches a lot of horror movies, plays
a lot of horror games, I think about it all
the time. Well that I actually really enjoyed like this,
I've been learning about it. So thank you and thanks
to all of you listeners. Sincerely, we love, love, love
hearing from you. All of these these letters were fantastic. Again,
(44:57):
if we didn't get to yours promise we will. Um Yes,
thank you, and we hope that you have safe rest
of the year and happy holidays if you're celebrating anything,
and happy rest of the year if you're not exactly
I'm all around, happy times all around, yes, yes, and
keep those messages coming. You can email us at Hello
(45:19):
at savor pod dot com. We are also on social media.
You can find us on Twitter, Facebook, and Instagram at
Savor pod and we do hope to hear from you.
Savor is production of iHeart Radio. For more podcasts 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 superproducers Dylan Fagan and Andrew Howard.
(45:40):
Thanks to you for listening, and we hope that lots
market things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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