October 8, 2021 • 38 mins
We return once again to stories from you, dear listeners! From pierogis and prosciutto to blueberries and burgers (both Bob’s and beyond), Anney and Lauren dive into the inbox -- and it will not be the last.
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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 Any Rees and I'm Lauren Bogelbaum, and today we
have a listener Maile episode for you, Yes, which we
just looked up. This is our listener mail. It is.
It is. We're already plotting the title for it. Yes,
and uh, it will probably start be Star Wars related probably,
(00:32):
And in that case it's not as dire as it seems. No, No,
if we if we go with listener mail eight, the
last Inbox, yeah, it's not. We just we mostly have
Bob's Burgers related messages for you pretty much so and
they're they're very kind, Bob, They're not Oh yeah, they're
(00:53):
very sweet. They're not really dire at all. Particularly, Um,
it will it will not be in fact the left inbox.
But it's just it's just the route we've gone this
whole time, and I feel like we have to continue.
You know, there's gonna be rise of Inbox eventually. Well,
and I mean the thing like like once you get
(01:14):
above like five or six, there stopped being a lot
of really good like sequel names for you to pull from,
which is what we started running into. Yeah, a couple
listener mails ago where I was just like I because
most series like reboot after after like five. Yes, so
(01:36):
there's two series I always look at other than Star Wars,
Fast and Furious number one, Land Before Time number two,
the Land Before Time like maybe a handful of people,
but uh, those are the series I start with. I
(01:57):
do try to go for Star Wars because I like
Star Wars and I think people recognize it. But Fast
and Furious people recognize that one. Yeah, and also a
wealth of of of excellent phrases. Yes, I love I
love the Fast and Furious titles. I've never seen one
of those movies. The titles. I enjoy it. They're so fun.
(02:19):
They run around a lot, they you know, family, They go, yeah,
I don't know, it's stuff explodes, mm hmm. It seems
to be. It a lot of bald dudes tricks in
their cars. People can write an angrily about this. I'm
down to watch Fast and Furious. I just never have.
(02:39):
It's not like some weird block I have. Yeah, I
haven't watched like all of them. I've I've watched like
one and a half maybe, But I mean, you know,
it's fun. Stuff happens. It looks fun. I remember, right,
I had a good time on the air. Sure anyway, Well, well, yes,
(03:04):
we'll sort out this title business later and maybe, I
mean I would love to do a fast and furious
watch party. I think that'd be really hilarious. But speaking
of family, we do have a lot of Bob's Burger's
messages from all of you. We do, yes, um, So
we're gonna dive right into those. We've got a lot,
(03:26):
We've got a lot to go through. They're all wonderful.
We'll start with Jen. Jen wrote, I really enjoyed the
punniness of your Bob's Burgers episode. I've been a long
time fan of the show, and apart from the great
puns and songs, it's really nice to watch an adult
show with a realistic family that isn't perfect but still
genuinely cares for each other. I definitely recommend watching or
(03:49):
watching more. I was amused when one of you, Lauren,
I think, mentioned that Bob's Burgers didn't need to be
watched in any order, but was bite sized, but not
so bite sized. That's something like Adventure Time. It's ironic
because even though most episodes of Adventure Time are only
eleven minutes, the show gets so lower heavy by the
later episodes that if you picked one out of order
from season five or so on, you can be completely
(04:11):
flow mixed, which made me think Adventure Time foods episode,
I'm pretty sure there was a cookbook at some point,
and there's a lot of interesting post apocalyptic foods to
explore roal tarts, bug milk, sentient sandwich, all the food
based princesses, Princess, bubble gum, breakfast princess, and don't get
me started on bacon pancakes. Bacon pancakes. Yes you sound
(04:36):
good it. Oh yeah, right, I've watched all of Adventure Time,
but it's like kind of a and I mean this
in the best way fever dream where things just kind
of run together. A lot happens. I did it very
like I binged, so so you don't have like like
(04:58):
very specific memories, but perhaps um more of a of
a general from yeah, remembrance of it, and certain things
like really stuck out, Like there was one really sad
episode with like Finn's dad that really stuck out with
the like cutting off of the limb and the trees. Yeah. Yeah.
(05:20):
Of two people who haven't watched the show, they're like,
which is fair yeah. It's um the most like sweet, adorable, bonkers,
post apocalyptic sad cartoon that I've probably ever won. I mean,
I don't know, like that's that, that's all of my
favorite cartoons are like that. But yeah, yeah, for sure. Um.
(05:43):
It gives me the dual emotion of oh man, I
love everything happening right now and also holy crap children's show,
what did you just do? And why am I crying
because you just spoke my truth again? Ye yes, I
love that show. I also really over associate with both
Marcelyne and Princess Bubblegum. So oh oh that's interesting. If
(06:11):
we get to that, will have to ask people who
they think we are in that one. No, no, yeah, yeah,
but these foods sound really interesting. For sure. An episode
would be fun oh yeah, oh no, oh no, a
reason for me to sit down and watch more adventure time.
That would be terrible, terrible. I can hear it your voice.
(06:32):
The struggle uh Blue, wrote a longtime super fan, first
time writing. I wouldn't call myself an expert on Bob's Burgers,
but I have seen every episode multiple times. It's my
coping mechanism. So when I saw the most recent episode,
come up on my feed. I did a happy dance.
I must say, though, the moment you all started talking
(06:53):
about who's who, I knew in my heart that Annie
is definitely a Bob. She's Penny, has a playful passion
for food, and from what I know, is an amazing friend.
Thank you, lovely ladies for all the years of laughter
and knowledge you also, I purposefully put that one so
you had to read it. No, I'm just kidding. I'm
(07:13):
just kidding. That's very sweet. I do think like the puns.
Like I said, when we did that episode, I felt seen, yeah,
and the puns and kind of this like deep thought
and introspection around food. I was like, I really connected
to that. So I can see this as well. I
could see being a Bob. Yeah all oh man, sorry,
(07:38):
that was the that was I'm like, I'm like, what
if we are Bob and Linda. That's like so silly.
Oh I love it. No, I mean kind of, I
have someone the show is. I am determined to watch it.
I've got it. I know how I'm gonna watch it.
Where I'm gonna watch it. You have a plan. How
(08:00):
have a plan. I'm just having to time it. But yeah,
we'll see if I want to watch it. I'm like, oh, yeah,
this is me and Lauren coming up plans and then
revising puns, thinking about food a lot. That sounds about right. Yeah, okay,
(08:21):
I am excited me too, and I need to know
details about your plan so that I can check in
with you during this time. Yes, okay, I'll keep notes.
I got a I got a TV journal so that
when I'm watching a show people really are like excited
for me to watch, I'll take notes my thoughts and everything,
so maybe all add to my TV. Okay, that is
(08:46):
such a nerdy thing, but yes, that is something that
I do. That's no, I'm into it. Leah wrote, I
could not click fast enough when the Bob's Burgers episode
popped up. I am not commuting as much and I'm
pretty behind, but my husband and I love Bob's. We
are about six burgers into the cookbook and it is
(09:06):
a show we used to fill the silence sometimes when
we are putting around the house. We have watched every
episode multiple times and love watching the holiday episodes around
each respective holiday. We firmly believe that you have to
watch each episode at least twice to fully catch all
the humor, there is often a character muttering under their
(09:27):
breath or interjecting a comment outside of the main conversation.
Because of this, Annie, I would like to say, I
think you are a gene. He is often the one
with great one liners that make you think, did you
just say that? He has one about food and has
very staunch opinions, And while he is usually in the
middle of the mischief, he rarely starts at himself. He's
(09:47):
an incredibly nuanced character and one of my faiths. Lauren,
I totally get you having a kinship with Linda. As
much as I would love to be all Louise, I
have to say I'm probably more of a Bob. I
hope you get to watch more of the shows. So
excited for the next season. Oh, I love this so much.
(10:08):
I love it so much. I love again how we're
It's like we're alignments and dungeons and dragons. Who who
is it you're aligning with? Relating with? And that you know?
Are you chaotic? Are good? Chaotic? These things? I cannot
wait for you to start watching this show. I'm so excited. Yes,
(10:32):
I am too, I am too. I'm curious what I'm
going to think about who I am. Yeah, right, and
like how you're going to like write think about how
people have been writing it about it. Oh, this is
so great, This is so great. I agree. Oh and
I love people cooking through the cookbook too. That's that's
that's terrific. Yes, William wrote, just listen to the Bobs
(10:55):
Burgers episode and it was great. I loved all the
pun burgers you listed off on the show. I personally
am a huge fan of burgers. They are a big
part of my diet, so I figured I would share
some that I made. I'm a truck driver and I
cook food on my truck so that I have better
control of what I eat. I used to weigh six
hundred and eighteen pounds, Now I wait two hundred and
sixty pounds, and I'm still working on the body fat loss.
(11:18):
I'm studying to become a nutritional therapy practitioner, and I
work to come up with recipes that are nutrient dense,
fit within my Keto macros, and most importantly, taste delicious.
Burgers are a great way to add nutritent dense organ
meats to your diet. You can grind up some liver,
which is a food with some of the most concentrated
bioavailable micronutrients out there. Adding an ounce of ground liver
(11:39):
to a good quality ground beef can actually give your
burger a dry aged beef flavor. I make my mixes
and come up with burger and often bun recipes on
the truck. I have bad reactions to grains. They cause
our threatus like symptoms in my joints, skin isshoes, and
mess with my cognitive function. All my bun recipes don't
have any grain. For that reason, I cook using a
ninja foodie and this key me away from the junk
(12:01):
food at truck stops. Here are some of my burgers.
The Keto Chow nato Uh. This is the most recent
burger I made on the truck. The meat was ground brisket,
ground short rib, ground bacon, and ground liver. The bun
was made with egg butter, the special meal replacement shake
(12:21):
called Keto Chow, the savory beef soup flavor, some collagen powder,
some vinegar and baking powder. I made it in my
truck while sitting through the recent tornado in New York.
This was a burger I made using a port bell
mushroom for a bun. Next, this is my power porky
dry chili burger, made with ground pork, ground bacon, and
(12:42):
some liver. It was seasoned with the chili seasoning I
used to make my dark chocolate chili mole um. It's
basically a no mess chili burger. The bun was from
a company called fox Hill Kitchens, which makes keto buns
and bagels with a yeast risen almond flower dough. And next,
this is my super mother sucker burger. It uses ground
chicken chicken livers and has funnel sage and some other
(13:04):
herbs and spices. It tastes like breakfast sausage. The last
one is one of my favorites burger bunnies, my brisket
short ribed liver burger, seasoned with smoked salt, pepper, and
fresh dill. It's topped with a poached egg and an
easy holidaise sauce made using a stick blender. Oh my goodness, Yes,
(13:25):
why have I never thought of putting organ meat in
my homemade burgers? That is such a great idea. It
sounds so good. And there were pictures that accompanied this
whole thing and they looked so good. Yes, yes, I
mean congrats to you coming up with these on a
(13:46):
truck and cooking on your truck. Hey, exactly, And they
are featured and on online, so if you want to
look them up, you could look them up. But sounds
so good. Yeah, oh awesome. Mm hmmm. Matt wrote, I'm
listening to the Bob's Burgers episode and you claim to
only know the clown Day's funny cannibal joke. I'm sure
(14:09):
you've heard this one. What did the cannibal's wife serve
him when he was late for dinner? The cold shoulder? Terrible?
I know, but it exists. Also, while it's not a
joke as such, well, tear is a song called Cannibal Buffet,
which contains an entire verse of body part puns. I'm
starting to feel these guys are heels, etcetera. Well, thank you, Matt.
(14:33):
I had heard that joke before, but I'm always good
to have the reminder. Ye, yes, thank you. I had
not heard of this song and that was a fun
that was fun, so yes, always appreciate it. Oh. Well,
that's that's our That rounds out our Bob's Burgers messages
(14:53):
for today, but we do have some more listener mail
to go through we do, but for we're going to
take a quick break for a word from our sponsor,
and we're back. Thank you sponsor, Yes, thank you, uh,
(15:15):
Jared wrote Jared from Anaheim again. My father spent about
five or six years of his early adulthood in Japan,
between US Air Force service and religious missions. I also
grew up in a small farming town in Idaho that
several Japanese American families settled in after they were released
from the World War Two in tournament camps. So even
though I was a white kid from rural Idaho in
(15:36):
the eighties and nineties, I grew up with much more
exposure to Japanese culture than might be predicted or expected.
I learned how to use chopsticks before I was a teenager.
My wife shares my love chopsticks. So you have a
collection of about a dozen pairs. Several of them were
purchased on our honeymoon in San Francisco, some from Chinatown,
some from Little Tokyo. We own two pairs of the
(15:56):
light Up Star Wars Lightsaber chopsticks, one green, one red.
Although while typing this at work and not at home,
I'm suddenly unsure if there isn't a third pair that
lights up blue. I mean, I'm sure that exists, but
I don't remember if we bought all three or just
the two. Needless to say, we almost never eat Japanese
or Chinese food with anything but chopsticks. It just tastes better. Oh,
(16:18):
I almost forgot to include this other thought. Gold. I
would think you're right that gold would be too soft
for chopsticks. I would have to expect that it would
have to be a coding of gold. But it reminded
me of something I heard your podcast about a research
project on food flavor and the material of the utensil
eaten with. It was essentially unanimous that food eaten from
(16:41):
a gold or gold plated utensil tastes superior to all
other materials. Huh huh. Interesting. See now I want to
look this up because I'm wondering if it was a
blind taste test, because if you if you can't um,
if you can't see the material, if can see the material,
then that could obviously skew. You might be going like, oh,
(17:04):
look at how boogee I am. I'm eating this fancy
food on this fork, And it could be like the
same like Kraft mac and cheese dinner one way or another.
But yeah, yeah, that's what I'm curious about too, if
it's more of the like, oh this is so nice. Um.
But also yeah, because there are some instances that we've
talked about where you know, the silver might impact the
(17:27):
taste or whatever it is might impact the taste. Sure, yeah, yeah, yeah,
I mean you know, and there's there's like a slight
ionic charge one way or another with different materials sometimes
that could be impacting something. So um, yeah, no, that's fascinating.
It is, it is, but I I mean we talked
about it in that episode. I do think whether it's
(17:47):
a lot of it, it probably is in my mind,
but something's just taste better when I eat them with chopsticks, um,
or there's just something about it that feels like I'm
getting into it an experience, our mindset. I don't know
because it's hard to describe, but there are some instances
where I'm like, I want to use chopsticks and I
think it will be better with chopsticks. I have not
(18:12):
gotten any Star Wars Lightsaber of chopsticks, which which which
ones would you? I can assume that you would go
for either blue or green Yeah, I would get Greek
because it's my favorite color iconic lightsabers. My favorite blue
(18:34):
is a close second favorite color. Yeah, it would be tough.
But what if I got Oh no, now I'm imagining
having like lightsaber chopstick battles. Okay, moving on, um Sabrina wrote,
I'm writing because I know you talked about the tomato soupcake,
(18:56):
but I can't remember if it was the Campbell Soup
episode or in a listener mail. And I also don't
remember if you had a recipe for that particular cake. Anyways,
I went through my grandma's recipe book and I landed
on a recipe for the tomato soupcake. I was shocked.
I couldn't believe people actually used to make this cake.
I haven't had time to try yet, but I surely
you will. And I'm sending you a picture of the
(19:18):
recipe if you ever want to try it too. So okay, first,
before I read this recipe, I love handwritten recipes. I
love like these kind of classic. Oh it's passed on
from me to me to me, and it's just handwritten. Yeah,
and and also your grandmother's handwriting is gorgeous. It is
(19:38):
it is so The tomato soupcake mix calls for sugar, baking, soda, flour, cloves, butter, tomato, soup, cinnamon,
and raisins. That's what got me. Everything else I was
good tomato soup, but raisins. I love this okay, and
(20:02):
I sing cream cheese, um my favorite things. My mom
does this too, butter if preferred. She has recipes that
say stuff like that. I love it. It's like, if
you like put cinnamon, if you want to do this optional. Yeah.
I love an optional and a recipe because I'm like,
what is it? What? What? Tell me more? I need
(20:25):
more information than optional, But I love it so much.
It's like your co signing on the recipe. I just love.
My mom's in particular are so like shrug emoji kind
like if you want, if you'd like put that in there,
it's up to you. Oh that's great. Mm hmmm. Skyler wrote,
(20:50):
I am only writing to pass on a TikTok account
that I think you all would enjoy. You may have
already seen this, but just in case, it's at B
Dylan Hollis angrily makes old recipes, Snickers salad, anyone. My
favorite videos are chocolate chip mayocake and tomato soupcake. I'm
going to try to attach them, but I am technologically challenged.
(21:14):
I have not seen this. Lauren and I were just
talking about our TikTok uh wolves woes. Yeah yeah, yeah.
Annie is being pressured by her co host Sam over stuff.
Mom never told you to start a TikTok yes Um
(21:39):
that may or may not may or may not be
about Star Wars. Um and I am I feel too
old for TikTok with our powers combined. Yeah, yeah, but
I have to say I am intreatd by sniper salad. Right,
I'm horror I bought chocolate mayo cake, but I'm sure
(22:04):
it could be fine. You you can't taste the mayo
and cakes that have mayo in them, it's just all right,
mm hmm. If you say so, that would be like
a horror movie directly for me. We've already talked about
one for you about the dogs all around. Mine would
be my chocolate cake. I get to the end and
it's delicious, and like, see, grid ingredient is mayo. You're like,
(22:29):
you'd be fine with blood, but mayo. Nah, oh no,
oh no, it would cause a crisis. It would be
self inflicted. It would say something about me and less
about like the Mayo. But that's what I think would happen. Well,
(22:49):
I promise I will never spring this on you. Annie.
If I if I ever serve you something that would
you would not suspect would have Mayo in it, that
does have mayo in it, I will tell you first,
thank you, thank you. Like I said, I've had plenty
of things that like mayo is an ingredient, but it's
(23:11):
a minor, low key thing and it's fine. But you know,
I don't know how I would do if I found
out that I actually liked Mayo rock my entire world. Yeah,
(23:33):
I man, I know that you have this this this
extreme adverse reaction to like the concept of it. But
but I I mean, you've you've never you've never like
like made a mayo at home and like tried it. No,
it's it's a very different thing. I believe you. I
(24:01):
believe that is true. I'm down to try. And like
I said, I've liked some aolies which is essentially mayo,
which is flavored. Yes, um so I believe this is
a possibility. But the the aversion I have is so strong. Yeah,
it's hard hard to get over. No, I see you,
I see you. Wow. Maybe one day future experiments will
(24:27):
get out the root beer, the dairy and ice cream,
which I still have terrible and fun time. Yeah. Yeah,
we'll have to find something that I think I'm adverse
to as well. Mm hmmm, why are we putting ourselves
through this? I'm curious, I am curiou. Yeah, it's important
(24:49):
to challenge yourself, right, yes, right, yes, And I will
say there are plenty of foods that I used to
think I hated and now I loved. So you just
have to have an open line, which is what I'm
struggling with with Mayo exactly. All right, well, all right, okay,
Katie Lynn wrote, it's spooky season, so you guys should
(25:11):
do an episode on ghost kitchens or catfish kitchens. I'm
not sure of the proper term, but lately on various
food ordering apps, there have been a lot of suspiciously
specific restaurants that I've never heard of, and living in
a small city, that's difficult to do. Annapolis, there's the
burger Den only burgers, apps all around only appetizers, and
(25:31):
the latest one I discovered today, the Meltdown only grilled sandwiches.
I googled the Burger Place to see where it was
and noticed that it only brought up listings on the apps.
There wasn't a restaurant website or a Google Maps entry
for it. I pulled the address from the app we
were ordering from, and it was coming from Denny's. What.
(25:52):
When the food arrived, it had a Burger Den sticker
on the bag, and to be honest, was really tasty.
But in tiny print it said d f O l
l C, which is the LLC that owns Denny's. So
it wasn't just some other restaurant renting their kitchen, just
Denny's operating under what I'm guessing they think is a
trendier name. The Meltdown is also Denny's, just the hot
(26:15):
sandwiches portion of their menu and apps all around appears
to be the same thing, but from t g I
Fridays both hilarious and kind of shady renaming sections of
their menu to trick people on these apps into ordering
from chain restaurants that they otherwise might be trying to
avoid in favor of small businesses or just don't care
to eat at. I wonder how many other subsidiary restaurants
(26:38):
the Denny's menu aspond who else is doing this? Have
you guys seen any suspiciously niche restaurants popping up recently?
This this blew my mind. I have not heard of this,
and there is like basically my entire being is just like, oh,
(27:00):
dare oh the call is coming from Denny's all along.
I I have heard of this. Um I in my experience,
I have not encountered it yet, but I will say
(27:21):
there are plenty of restaurants that I did run into
during the pandemic that I had not heard of previously.
But from what I understand, all of them have a
standing location because I, um, there's two in specific I'm
thinking of, and I know where they are located, and
I've seen them, so they do exist. But you know,
I have heard of this, and I've heard of um
(27:45):
kind of a less sinister version of like yeah, renting
out a kitchen and not having like a full restaurant space,
but it is still you know, a different restaurant just
kind of using this kitchen. Well, but yeah, I don't know.
I guess the I've ever heard of um A like
non corporate of like of like an independent chef who
was not being hired by that corporation because yeah, no,
(28:08):
not now that, now that you're thinking about it. Um
uh yeah, I have heard of a couple restaurants. Um goodness,
what was it that pasta place Corrabas. No, um, it
is a place now, well one of the one of
the big like pasta chains um, not Alive Garden. I'm
failing to come up with the macaroni wasn't macaroni grill?
(28:32):
Oh they all blend together in a giant lazamna in
my mind. Um uh anyway, yeah, yeah. One of them
was like renting out their kitchen or like using their
kitchen to have this like pop up that they were advertising.
And I was like, well that's Shady's heck m m
um not a sponsor. Uh yeah and maybe maybe like
(28:55):
oh yeah it was a wing pop up two And
I was like again like like we're in Atlanta, Like,
how dare corporate pasta place like try to try to
shoot me some wings? That is rude to the hard
working independent Wing restaurants of Atlanta. Yes, And I mean
that's a that's a separate but related issue. Is there
(29:18):
have been instances, not just in Atlanta, all over but
I can think of some specifics in Atlanta, where a
restaurant opens I mean maybe I guess kind of a
cliche or they think their reputation is tired or one thing,
and they open a second restaurant that is the same thing,
same menu, different name, trendier decoration. Um. And it's very
(29:42):
very funny because I actually got to witness this working
on one of my friends once because they're right next
to each other and the example I'm thinking of, and
she was like, let's go to that one. That one
looks coolerant. It's the same place as the same menu,
that's wild old, but it worked. We went there. Goodness. Okay, Yeah,
(30:07):
one is definitely like more of a family friendly kind
of older place, and this one was like, you know,
the modern kind of take on it. But that is
very interesting and we should we should kind of do
an episode on on that kind of thing. Wow. Oh
oh Corporate America. Yes, oh, Corporate America. Indeed, Denys Having
(30:38):
having said that, Um, we do have some more listener
mail for you, but but first we've got one more
quick break for a word from our sponsors, and we're back.
(31:00):
Thank you sponsor, Yes, thank you. John wrote, so I
know a bit late on one of these topics, but
I just had to speak up about blueberries. Growing up
in God's country of Charleston, South Carolina, blueberries were unfortunately
not something I could just go out and pick, but
they were often available in the produced apartment at the
(31:21):
Pigley Wiggly. I've always liked them, maybe even really enjoyed them,
but it wasn't until only a few years ago, when
I had a brief entanglement with a woman of Nova
Scotian descent, that I learned to greatly appreciate them. First
of all, the people are not Nova Scotians. They are
called blue noses, which sadly has nothing to do with blueberries.
It's possible that it actually refers to how disrespectfully cold
(31:43):
it is up there. Second, the regional dish of the
blue noses is called blueberry grunt. I think of it
as a peach cobbler, but better and made with blueberries,
often served with ice cream. The name grunt, no doubt,
comes from the noisy make after taking a bite. Seriously,
every noise you make after taking a bite will have
an old woman and a Rob Bryaner film say, I'll
(32:04):
have what she's having. Second point on blueberries. There was
a Viking named Harold Gormson who loved two things, blueberries
and uniting disparate people's. He loved blueberries so much that
he became known as Harold the Bluetooth. His initials in
the Anglo Saxon Runic alphabet are and I'm sorry, I
(32:27):
don't know how to pronounce these um E R I
A R, which looks like a vertical line with a
small X in the middle, and yorke b E O
R C, which is quite similar to the B just pointy.
But if you put the two symbols together you will
get a symbol with which you are probably very familiar.
It's the symbol for bluetooth, which is known for uniting
(32:51):
disparate technologies. Ah, that's great. Um huh. On duck, Oh,
my Southern frig goodness, I do love duck. There is
a local restaurant here tattooed moose that does an amazing
duck club sandwich. You simply have to try. I want to, uh,
(33:14):
but lately I have started making duck presciuto. So this
started with the Safarti Jewish community in Italy. They of
course couldn't eat prisciutto as it was made from him.
But duck is perfectly kosher, so they applied similar curing
techniques to duck, and there you go. I've made a
few of these now, and I love them more each time.
At dinner parties, one of my go to amuse bushes
(33:36):
is duck prosciuto on lace, cornbread medallions with a BlackBerry compote,
and finally, Bob's Burgers. I have thought long and hard
about this. I like to think I am a Tina
in the streets Louise and the sheets, but let's be honest,
I'm all Jane. I. I lolled at this the first
(33:57):
time I read a that's great. That is again, I'm
not entirely sure what it means, but ignore I think
it's fantastic. Oh goodness, I want to try all this duck.
I didn't know that a tooth. That's so cool. Yeah,
(34:20):
and the blueberry ground sounds amazing. Yeah. Yeah, I've had
I've had a I've had a grint before. It's delicious.
Um uh I I did not know that that's where
purshuto came from, but of course it makes perfect sense.
All all of this is wonderful. Yes, yes, oh heck, indeed,
(34:41):
Kelsey wrote, I've been a fascinated listener since the beginning,
and I have been meaning to write to you since
you've covered Parokeey. I knew I could procrastinate no longer.
When Annie said she wanted to name an animal duck,
I needed to brag about my chicken duck. Our waterfowl
named Foul was a buff orpington with soft, fluffy feathers
and a person a match. She was such a sweetie.
(35:02):
I think even Lauren might have tolerated duck. Aside, I
also wanted to share a remembrance of my grandfather, who
loved perogues and entertaining his grandkids. Making paroguey is labor
and intensive, so my grandma would only make them once
a year from my grandpa's birthday. They were filled with
mashed potatoes, made with an indecent amount of sharp tedder cheese,
(35:24):
and deep fried. After frying, they were covered with a
pile of caramelized onions and salt enough to make a
texture element of the dish. We all stuffed ourselves silly,
but no one more than my grandpa, who windfull would
make a big production of standing up to shake each
leg as if settling the parogese to make rooms more.
It was the best, and I could still hear him
(35:44):
laughing at his own joke, so cheesy. After Grandpa passed,
it warmed our hearts to find out that his birthday,
October eight was National parogue e Day. I'm sure he
would approve. Please see attached photos of Duck and Tiny
me and my grandpa making my first parouge. I hope
you both have a wonderful parokee day. Oh my goodness,
(36:06):
And as this episode comes out, is in fact National
parouge Day? Yes? Beautiful, such a lovely story. Yes, Happy
happy birthday to your grandfather. Happy national parokee dappy, National
perogue Day. May, yes, yes, may your your memories be
(36:31):
as stuffed as a parogue Yes, Oh goodness. Um, a
different Kelsey wrote, Annie, SpongeBob has a podcast. It's called
SpongeBob Binge Pants and it's from my heart. So I'm
now realizing you probably are already aware of it. Anyway,
(36:52):
I'm excited for me, for you, and for all honorary
members of the bikini bottom community. Yes yes, um, so,
I replied, and I was like, oh my god, this
is the best. I'm so excited. And Kelsey replied back,
and she was like, my children are very excited. I
know zero other adults who are. I'm right here, I'm
(37:15):
so ready. Oh that's wonderful already. In the words of SpongeBob, okay, well,
oh my goodness, I have to watch this show at
some point. Um okay, all right, well, uh man, I
mean I don't know, like, hey, SpongeBob binge Pants creators,
get in touch. Let us know what. We haven't done
a fictional foods on SpongeBob yet, and we need to.
(37:35):
We've done Bob's burgers, but now we need to talk
about the crabby patty we do. That's just how it is. Um. Well.
In the meantime, thank you so much to all of
you listeners who write in. We really love it, We
really appreciate it. Such a delight hearing from you. If
you listeners will delight to write in, you can or
emails hello at saperpot dot com. You can also find
(37:58):
us on social media. We are Twitter, Facebook, and Instagram
at savor pod, and we do hope to hear from you.
Savor is production of I Heart Radio. For more podcasts
from My Heart Radio, you can visit the I Heart radio, app,
Apple podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way.
Hello, and welcome to Savor production of I Heart Radio.
I'm Any Rees and I'm Lauren Bogelbaum, and today we
have a listener Maile episode for you, Yes, which we
just looked up. This is our listener mail. It is.
It is. We're already plotting the title for it. Yes,
and uh, it will probably start be Star Wars related probably,
(00:32):
And in that case it's not as dire as it seems. No, No,
if we if we go with listener mail eight, the
last Inbox, yeah, it's not. We just we mostly have
Bob's Burgers related messages for you pretty much so and
they're they're very kind, Bob, They're not Oh yeah, they're
(00:53):
very sweet. They're not really dire at all. Particularly, Um,
it will it will not be in fact the left inbox.
But it's just it's just the route we've gone this
whole time, and I feel like we have to continue.
You know, there's gonna be rise of Inbox eventually. Well,
and I mean the thing like like once you get
(01:14):
above like five or six, there stopped being a lot
of really good like sequel names for you to pull from,
which is what we started running into. Yeah, a couple
listener mails ago where I was just like I because
most series like reboot after after like five. Yes, so
(01:36):
there's two series I always look at other than Star Wars,
Fast and Furious number one, Land Before Time number two,
the Land Before Time like maybe a handful of people,
but uh, those are the series I start with. I
(01:57):
do try to go for Star Wars because I like
Star Wars and I think people recognize it. But Fast
and Furious people recognize that one. Yeah, and also a
wealth of of of excellent phrases. Yes, I love I
love the Fast and Furious titles. I've never seen one
of those movies. The titles. I enjoy it. They're so fun.
(02:19):
They run around a lot, they you know, family, They go, yeah,
I don't know, it's stuff explodes, mm hmm. It seems
to be. It a lot of bald dudes tricks in
their cars. People can write an angrily about this. I'm
down to watch Fast and Furious. I just never have.
(02:39):
It's not like some weird block I have. Yeah, I
haven't watched like all of them. I've I've watched like
one and a half maybe, But I mean, you know,
it's fun. Stuff happens. It looks fun. I remember, right,
I had a good time on the air. Sure anyway, Well, well, yes,
(03:04):
we'll sort out this title business later and maybe, I
mean I would love to do a fast and furious
watch party. I think that'd be really hilarious. But speaking
of family, we do have a lot of Bob's Burger's
messages from all of you. We do, yes, um, So
we're gonna dive right into those. We've got a lot,
(03:26):
We've got a lot to go through. They're all wonderful.
We'll start with Jen. Jen wrote, I really enjoyed the
punniness of your Bob's Burgers episode. I've been a long
time fan of the show, and apart from the great
puns and songs, it's really nice to watch an adult
show with a realistic family that isn't perfect but still
genuinely cares for each other. I definitely recommend watching or
(03:49):
watching more. I was amused when one of you, Lauren,
I think, mentioned that Bob's Burgers didn't need to be
watched in any order, but was bite sized, but not
so bite sized. That's something like Adventure Time. It's ironic
because even though most episodes of Adventure Time are only
eleven minutes, the show gets so lower heavy by the
later episodes that if you picked one out of order
from season five or so on, you can be completely
(04:11):
flow mixed, which made me think Adventure Time foods episode,
I'm pretty sure there was a cookbook at some point,
and there's a lot of interesting post apocalyptic foods to
explore roal tarts, bug milk, sentient sandwich, all the food
based princesses, Princess, bubble gum, breakfast princess, and don't get
me started on bacon pancakes. Bacon pancakes. Yes you sound
(04:36):
good it. Oh yeah, right, I've watched all of Adventure Time,
but it's like kind of a and I mean this
in the best way fever dream where things just kind
of run together. A lot happens. I did it very
like I binged, so so you don't have like like
(04:58):
very specific memories, but perhaps um more of a of
a general from yeah, remembrance of it, and certain things
like really stuck out, Like there was one really sad
episode with like Finn's dad that really stuck out with
the like cutting off of the limb and the trees. Yeah. Yeah.
(05:20):
Of two people who haven't watched the show, they're like,
which is fair yeah. It's um the most like sweet, adorable, bonkers,
post apocalyptic sad cartoon that I've probably ever won. I mean,
I don't know, like that's that, that's all of my
favorite cartoons are like that. But yeah, yeah, for sure. Um.
(05:43):
It gives me the dual emotion of oh man, I
love everything happening right now and also holy crap children's show,
what did you just do? And why am I crying
because you just spoke my truth again? Ye yes, I
love that show. I also really over associate with both
Marcelyne and Princess Bubblegum. So oh oh that's interesting. If
(06:11):
we get to that, will have to ask people who
they think we are in that one. No, no, yeah, yeah,
but these foods sound really interesting. For sure. An episode
would be fun oh yeah, oh no, oh no, a
reason for me to sit down and watch more adventure time.
That would be terrible, terrible. I can hear it your voice.
(06:32):
The struggle uh Blue, wrote a longtime super fan, first
time writing. I wouldn't call myself an expert on Bob's Burgers,
but I have seen every episode multiple times. It's my
coping mechanism. So when I saw the most recent episode,
come up on my feed. I did a happy dance.
I must say, though, the moment you all started talking
(06:53):
about who's who, I knew in my heart that Annie
is definitely a Bob. She's Penny, has a playful passion
for food, and from what I know, is an amazing friend.
Thank you, lovely ladies for all the years of laughter
and knowledge you also, I purposefully put that one so
you had to read it. No, I'm just kidding. I'm
(07:13):
just kidding. That's very sweet. I do think like the puns.
Like I said, when we did that episode, I felt seen, yeah,
and the puns and kind of this like deep thought
and introspection around food. I was like, I really connected
to that. So I can see this as well. I
could see being a Bob. Yeah all oh man, sorry,
(07:38):
that was the that was I'm like, I'm like, what
if we are Bob and Linda. That's like so silly.
Oh I love it. No, I mean kind of, I
have someone the show is. I am determined to watch it.
I've got it. I know how I'm gonna watch it.
Where I'm gonna watch it. You have a plan. How
(08:00):
have a plan. I'm just having to time it. But yeah,
we'll see if I want to watch it. I'm like, oh, yeah,
this is me and Lauren coming up plans and then
revising puns, thinking about food a lot. That sounds about right. Yeah, okay,
(08:21):
I am excited me too, and I need to know
details about your plan so that I can check in
with you during this time. Yes, okay, I'll keep notes.
I got a I got a TV journal so that
when I'm watching a show people really are like excited
for me to watch, I'll take notes my thoughts and everything,
so maybe all add to my TV. Okay, that is
(08:46):
such a nerdy thing, but yes, that is something that
I do. That's no, I'm into it. Leah wrote, I
could not click fast enough when the Bob's Burgers episode
popped up. I am not commuting as much and I'm
pretty behind, but my husband and I love Bob's. We
are about six burgers into the cookbook and it is
(09:06):
a show we used to fill the silence sometimes when
we are putting around the house. We have watched every
episode multiple times and love watching the holiday episodes around
each respective holiday. We firmly believe that you have to
watch each episode at least twice to fully catch all
the humor, there is often a character muttering under their
(09:27):
breath or interjecting a comment outside of the main conversation.
Because of this, Annie, I would like to say, I
think you are a gene. He is often the one
with great one liners that make you think, did you
just say that? He has one about food and has
very staunch opinions, And while he is usually in the
middle of the mischief, he rarely starts at himself. He's
(09:47):
an incredibly nuanced character and one of my faiths. Lauren,
I totally get you having a kinship with Linda. As
much as I would love to be all Louise, I
have to say I'm probably more of a Bob. I
hope you get to watch more of the shows. So
excited for the next season. Oh, I love this so much.
(10:08):
I love it so much. I love again how we're
It's like we're alignments and dungeons and dragons. Who who
is it you're aligning with? Relating with? And that you know?
Are you chaotic? Are good? Chaotic? These things? I cannot
wait for you to start watching this show. I'm so excited. Yes,
(10:32):
I am too, I am too. I'm curious what I'm
going to think about who I am. Yeah, right, and
like how you're going to like write think about how
people have been writing it about it. Oh, this is
so great, This is so great. I agree. Oh and
I love people cooking through the cookbook too. That's that's
that's terrific. Yes, William wrote, just listen to the Bobs
(10:55):
Burgers episode and it was great. I loved all the
pun burgers you listed off on the show. I personally
am a huge fan of burgers. They are a big
part of my diet, so I figured I would share
some that I made. I'm a truck driver and I
cook food on my truck so that I have better
control of what I eat. I used to weigh six
hundred and eighteen pounds, Now I wait two hundred and
sixty pounds, and I'm still working on the body fat loss.
(11:18):
I'm studying to become a nutritional therapy practitioner, and I
work to come up with recipes that are nutrient dense,
fit within my Keto macros, and most importantly, taste delicious.
Burgers are a great way to add nutritent dense organ
meats to your diet. You can grind up some liver,
which is a food with some of the most concentrated
bioavailable micronutrients out there. Adding an ounce of ground liver
(11:39):
to a good quality ground beef can actually give your
burger a dry aged beef flavor. I make my mixes
and come up with burger and often bun recipes on
the truck. I have bad reactions to grains. They cause
our threatus like symptoms in my joints, skin isshoes, and
mess with my cognitive function. All my bun recipes don't
have any grain. For that reason, I cook using a
ninja foodie and this key me away from the junk
(12:01):
food at truck stops. Here are some of my burgers.
The Keto Chow nato Uh. This is the most recent
burger I made on the truck. The meat was ground brisket,
ground short rib, ground bacon, and ground liver. The bun
was made with egg butter, the special meal replacement shake
(12:21):
called Keto Chow, the savory beef soup flavor, some collagen powder,
some vinegar and baking powder. I made it in my
truck while sitting through the recent tornado in New York.
This was a burger I made using a port bell
mushroom for a bun. Next, this is my power porky
dry chili burger, made with ground pork, ground bacon, and
(12:42):
some liver. It was seasoned with the chili seasoning I
used to make my dark chocolate chili mole um. It's
basically a no mess chili burger. The bun was from
a company called fox Hill Kitchens, which makes keto buns
and bagels with a yeast risen almond flower dough. And next,
this is my super mother sucker burger. It uses ground
chicken chicken livers and has funnel sage and some other
(13:04):
herbs and spices. It tastes like breakfast sausage. The last
one is one of my favorites burger bunnies, my brisket
short ribed liver burger, seasoned with smoked salt, pepper, and
fresh dill. It's topped with a poached egg and an
easy holidaise sauce made using a stick blender. Oh my goodness, Yes,
(13:25):
why have I never thought of putting organ meat in
my homemade burgers? That is such a great idea. It
sounds so good. And there were pictures that accompanied this
whole thing and they looked so good. Yes, yes, I
mean congrats to you coming up with these on a
(13:46):
truck and cooking on your truck. Hey, exactly, And they
are featured and on online, so if you want to
look them up, you could look them up. But sounds
so good. Yeah, oh awesome. Mm hmmm. Matt wrote, I'm
listening to the Bob's Burgers episode and you claim to
only know the clown Day's funny cannibal joke. I'm sure
(14:09):
you've heard this one. What did the cannibal's wife serve
him when he was late for dinner? The cold shoulder? Terrible?
I know, but it exists. Also, while it's not a
joke as such, well, tear is a song called Cannibal Buffet,
which contains an entire verse of body part puns. I'm
starting to feel these guys are heels, etcetera. Well, thank you, Matt.
(14:33):
I had heard that joke before, but I'm always good
to have the reminder. Ye, yes, thank you. I had
not heard of this song and that was a fun
that was fun, so yes, always appreciate it. Oh. Well,
that's that's our That rounds out our Bob's Burgers messages
(14:53):
for today, but we do have some more listener mail
to go through we do, but for we're going to
take a quick break for a word from our sponsor,
and we're back. Thank you sponsor, Yes, thank you, uh,
(15:15):
Jared wrote Jared from Anaheim again. My father spent about
five or six years of his early adulthood in Japan,
between US Air Force service and religious missions. I also
grew up in a small farming town in Idaho that
several Japanese American families settled in after they were released
from the World War Two in tournament camps. So even
though I was a white kid from rural Idaho in
(15:36):
the eighties and nineties, I grew up with much more
exposure to Japanese culture than might be predicted or expected.
I learned how to use chopsticks before I was a teenager.
My wife shares my love chopsticks. So you have a
collection of about a dozen pairs. Several of them were
purchased on our honeymoon in San Francisco, some from Chinatown,
some from Little Tokyo. We own two pairs of the
(15:56):
light Up Star Wars Lightsaber chopsticks, one green, one red.
Although while typing this at work and not at home,
I'm suddenly unsure if there isn't a third pair that
lights up blue. I mean, I'm sure that exists, but
I don't remember if we bought all three or just
the two. Needless to say, we almost never eat Japanese
or Chinese food with anything but chopsticks. It just tastes better. Oh,
(16:18):
I almost forgot to include this other thought. Gold. I
would think you're right that gold would be too soft
for chopsticks. I would have to expect that it would
have to be a coding of gold. But it reminded
me of something I heard your podcast about a research
project on food flavor and the material of the utensil
eaten with. It was essentially unanimous that food eaten from
(16:41):
a gold or gold plated utensil tastes superior to all
other materials. Huh huh. Interesting. See now I want to
look this up because I'm wondering if it was a
blind taste test, because if you if you can't um,
if you can't see the material, if can see the material,
then that could obviously skew. You might be going like, oh,
(17:04):
look at how boogee I am. I'm eating this fancy
food on this fork, And it could be like the
same like Kraft mac and cheese dinner one way or another.
But yeah, yeah, that's what I'm curious about too, if
it's more of the like, oh this is so nice. Um.
But also yeah, because there are some instances that we've
talked about where you know, the silver might impact the
(17:27):
taste or whatever it is might impact the taste. Sure, yeah, yeah, yeah,
I mean you know, and there's there's like a slight
ionic charge one way or another with different materials sometimes
that could be impacting something. So um, yeah, no, that's fascinating.
It is, it is, but I I mean we talked
about it in that episode. I do think whether it's
(17:47):
a lot of it, it probably is in my mind,
but something's just taste better when I eat them with chopsticks, um,
or there's just something about it that feels like I'm
getting into it an experience, our mindset. I don't know
because it's hard to describe, but there are some instances
where I'm like, I want to use chopsticks and I
think it will be better with chopsticks. I have not
(18:12):
gotten any Star Wars Lightsaber of chopsticks, which which which
ones would you? I can assume that you would go
for either blue or green Yeah, I would get Greek
because it's my favorite color iconic lightsabers. My favorite blue
(18:34):
is a close second favorite color. Yeah, it would be tough.
But what if I got Oh no, now I'm imagining
having like lightsaber chopstick battles. Okay, moving on, um Sabrina wrote,
I'm writing because I know you talked about the tomato soupcake,
(18:56):
but I can't remember if it was the Campbell Soup
episode or in a listener mail. And I also don't
remember if you had a recipe for that particular cake. Anyways,
I went through my grandma's recipe book and I landed
on a recipe for the tomato soupcake. I was shocked.
I couldn't believe people actually used to make this cake.
I haven't had time to try yet, but I surely
you will. And I'm sending you a picture of the
(19:18):
recipe if you ever want to try it too. So okay, first,
before I read this recipe, I love handwritten recipes. I
love like these kind of classic. Oh it's passed on
from me to me to me, and it's just handwritten. Yeah,
and and also your grandmother's handwriting is gorgeous. It is
(19:38):
it is so The tomato soupcake mix calls for sugar, baking, soda, flour, cloves, butter, tomato, soup, cinnamon,
and raisins. That's what got me. Everything else I was
good tomato soup, but raisins. I love this okay, and
(20:02):
I sing cream cheese, um my favorite things. My mom
does this too, butter if preferred. She has recipes that
say stuff like that. I love it. It's like, if
you like put cinnamon, if you want to do this optional. Yeah.
I love an optional and a recipe because I'm like,
what is it? What? What? Tell me more? I need
(20:25):
more information than optional, But I love it so much.
It's like your co signing on the recipe. I just love.
My mom's in particular are so like shrug emoji kind
like if you want, if you'd like put that in there,
it's up to you. Oh that's great. Mm hmmm. Skyler wrote,
(20:50):
I am only writing to pass on a TikTok account
that I think you all would enjoy. You may have
already seen this, but just in case, it's at B
Dylan Hollis angrily makes old recipes, Snickers salad, anyone. My
favorite videos are chocolate chip mayocake and tomato soupcake. I'm
going to try to attach them, but I am technologically challenged.
(21:14):
I have not seen this. Lauren and I were just
talking about our TikTok uh wolves woes. Yeah yeah, yeah.
Annie is being pressured by her co host Sam over stuff.
Mom never told you to start a TikTok yes Um
(21:39):
that may or may not may or may not be
about Star Wars. Um and I am I feel too
old for TikTok with our powers combined. Yeah, yeah, but
I have to say I am intreatd by sniper salad. Right,
I'm horror I bought chocolate mayo cake, but I'm sure
(22:04):
it could be fine. You you can't taste the mayo
and cakes that have mayo in them, it's just all right,
mm hmm. If you say so, that would be like
a horror movie directly for me. We've already talked about
one for you about the dogs all around. Mine would
be my chocolate cake. I get to the end and
it's delicious, and like, see, grid ingredient is mayo. You're like,
(22:29):
you'd be fine with blood, but mayo. Nah, oh no,
oh no, it would cause a crisis. It would be
self inflicted. It would say something about me and less
about like the Mayo. But that's what I think would happen. Well,
(22:49):
I promise I will never spring this on you. Annie.
If I if I ever serve you something that would
you would not suspect would have Mayo in it, that
does have mayo in it, I will tell you first,
thank you, thank you. Like I said, I've had plenty
of things that like mayo is an ingredient, but it's
(23:11):
a minor, low key thing and it's fine. But you know,
I don't know how I would do if I found
out that I actually liked Mayo rock my entire world. Yeah,
(23:33):
I man, I know that you have this this this
extreme adverse reaction to like the concept of it. But
but I I mean, you've you've never you've never like
like made a mayo at home and like tried it. No,
it's it's a very different thing. I believe you. I
(24:01):
believe that is true. I'm down to try. And like
I said, I've liked some aolies which is essentially mayo,
which is flavored. Yes, um so I believe this is
a possibility. But the the aversion I have is so strong. Yeah,
it's hard hard to get over. No, I see you,
I see you. Wow. Maybe one day future experiments will
(24:27):
get out the root beer, the dairy and ice cream,
which I still have terrible and fun time. Yeah. Yeah,
we'll have to find something that I think I'm adverse
to as well. Mm hmmm, why are we putting ourselves
through this? I'm curious, I am curiou. Yeah, it's important
(24:49):
to challenge yourself, right, yes, right, yes, And I will
say there are plenty of foods that I used to
think I hated and now I loved. So you just
have to have an open line, which is what I'm
struggling with with Mayo exactly. All right, well, all right, okay,
Katie Lynn wrote, it's spooky season, so you guys should
(25:11):
do an episode on ghost kitchens or catfish kitchens. I'm
not sure of the proper term, but lately on various
food ordering apps, there have been a lot of suspiciously
specific restaurants that I've never heard of, and living in
a small city, that's difficult to do. Annapolis, there's the
burger Den only burgers, apps all around only appetizers, and
(25:31):
the latest one I discovered today, the Meltdown only grilled sandwiches.
I googled the Burger Place to see where it was
and noticed that it only brought up listings on the apps.
There wasn't a restaurant website or a Google Maps entry
for it. I pulled the address from the app we
were ordering from, and it was coming from Denny's. What.
(25:52):
When the food arrived, it had a Burger Den sticker
on the bag, and to be honest, was really tasty.
But in tiny print it said d f O l
l C, which is the LLC that owns Denny's. So
it wasn't just some other restaurant renting their kitchen, just
Denny's operating under what I'm guessing they think is a
trendier name. The Meltdown is also Denny's, just the hot
(26:15):
sandwiches portion of their menu and apps all around appears
to be the same thing, but from t g I
Fridays both hilarious and kind of shady renaming sections of
their menu to trick people on these apps into ordering
from chain restaurants that they otherwise might be trying to
avoid in favor of small businesses or just don't care
to eat at. I wonder how many other subsidiary restaurants
(26:38):
the Denny's menu aspond who else is doing this? Have
you guys seen any suspiciously niche restaurants popping up recently?
This this blew my mind. I have not heard of this,
and there is like basically my entire being is just like, oh,
(27:00):
dare oh the call is coming from Denny's all along.
I I have heard of this. Um I in my experience,
I have not encountered it yet, but I will say
(27:21):
there are plenty of restaurants that I did run into
during the pandemic that I had not heard of previously.
But from what I understand, all of them have a
standing location because I, um, there's two in specific I'm
thinking of, and I know where they are located, and
I've seen them, so they do exist. But you know,
I have heard of this, and I've heard of um
(27:45):
kind of a less sinister version of like yeah, renting
out a kitchen and not having like a full restaurant space,
but it is still you know, a different restaurant just
kind of using this kitchen. Well, but yeah, I don't know.
I guess the I've ever heard of um A like
non corporate of like of like an independent chef who
was not being hired by that corporation because yeah, no,
(28:08):
not now that, now that you're thinking about it. Um
uh yeah, I have heard of a couple restaurants. Um goodness,
what was it that pasta place Corrabas. No, um, it
is a place now, well one of the one of
the big like pasta chains um, not Alive Garden. I'm
failing to come up with the macaroni wasn't macaroni grill?
(28:32):
Oh they all blend together in a giant lazamna in
my mind. Um uh anyway, yeah, yeah. One of them
was like renting out their kitchen or like using their
kitchen to have this like pop up that they were advertising.
And I was like, well that's Shady's heck m m
um not a sponsor. Uh yeah and maybe maybe like
(28:55):
oh yeah it was a wing pop up two And
I was like again like like we're in Atlanta, Like,
how dare corporate pasta place like try to try to
shoot me some wings? That is rude to the hard
working independent Wing restaurants of Atlanta. Yes, And I mean
that's a that's a separate but related issue. Is there
(29:18):
have been instances, not just in Atlanta, all over but
I can think of some specifics in Atlanta, where a
restaurant opens I mean maybe I guess kind of a
cliche or they think their reputation is tired or one thing,
and they open a second restaurant that is the same thing,
same menu, different name, trendier decoration. Um. And it's very
(29:42):
very funny because I actually got to witness this working
on one of my friends once because they're right next
to each other and the example I'm thinking of, and
she was like, let's go to that one. That one
looks coolerant. It's the same place as the same menu,
that's wild old, but it worked. We went there. Goodness. Okay, Yeah,
(30:07):
one is definitely like more of a family friendly kind
of older place, and this one was like, you know,
the modern kind of take on it. But that is
very interesting and we should we should kind of do
an episode on on that kind of thing. Wow. Oh
oh Corporate America. Yes, oh, Corporate America. Indeed, Denys Having
(30:38):
having said that, Um, we do have some more listener
mail for you, but but first we've got one more
quick break for a word from our sponsors, and we're back.
(31:00):
Thank you sponsor, Yes, thank you. John wrote, so I
know a bit late on one of these topics, but
I just had to speak up about blueberries. Growing up
in God's country of Charleston, South Carolina, blueberries were unfortunately
not something I could just go out and pick, but
they were often available in the produced apartment at the
(31:21):
Pigley Wiggly. I've always liked them, maybe even really enjoyed them,
but it wasn't until only a few years ago, when
I had a brief entanglement with a woman of Nova
Scotian descent, that I learned to greatly appreciate them. First
of all, the people are not Nova Scotians. They are
called blue noses, which sadly has nothing to do with blueberries.
It's possible that it actually refers to how disrespectfully cold
(31:43):
it is up there. Second, the regional dish of the
blue noses is called blueberry grunt. I think of it
as a peach cobbler, but better and made with blueberries,
often served with ice cream. The name grunt, no doubt,
comes from the noisy make after taking a bite. Seriously,
every noise you make after taking a bite will have
an old woman and a Rob Bryaner film say, I'll
(32:04):
have what she's having. Second point on blueberries. There was
a Viking named Harold Gormson who loved two things, blueberries
and uniting disparate people's. He loved blueberries so much that
he became known as Harold the Bluetooth. His initials in
the Anglo Saxon Runic alphabet are and I'm sorry, I
(32:27):
don't know how to pronounce these um E R I
A R, which looks like a vertical line with a
small X in the middle, and yorke b E O
R C, which is quite similar to the B just pointy.
But if you put the two symbols together you will
get a symbol with which you are probably very familiar.
It's the symbol for bluetooth, which is known for uniting
(32:51):
disparate technologies. Ah, that's great. Um huh. On duck, Oh,
my Southern frig goodness, I do love duck. There is
a local restaurant here tattooed moose that does an amazing
duck club sandwich. You simply have to try. I want to, uh,
(33:14):
but lately I have started making duck presciuto. So this
started with the Safarti Jewish community in Italy. They of
course couldn't eat prisciutto as it was made from him.
But duck is perfectly kosher, so they applied similar curing
techniques to duck, and there you go. I've made a
few of these now, and I love them more each time.
At dinner parties, one of my go to amuse bushes
(33:36):
is duck prosciuto on lace, cornbread medallions with a BlackBerry compote,
and finally, Bob's Burgers. I have thought long and hard
about this. I like to think I am a Tina
in the streets Louise and the sheets, but let's be honest,
I'm all Jane. I. I lolled at this the first
(33:57):
time I read a that's great. That is again, I'm
not entirely sure what it means, but ignore I think
it's fantastic. Oh goodness, I want to try all this duck.
I didn't know that a tooth. That's so cool. Yeah,
(34:20):
and the blueberry ground sounds amazing. Yeah. Yeah, I've had
I've had a I've had a grint before. It's delicious.
Um uh I I did not know that that's where
purshuto came from, but of course it makes perfect sense.
All all of this is wonderful. Yes, yes, oh heck, indeed,
(34:41):
Kelsey wrote, I've been a fascinated listener since the beginning,
and I have been meaning to write to you since
you've covered Parokeey. I knew I could procrastinate no longer.
When Annie said she wanted to name an animal duck,
I needed to brag about my chicken duck. Our waterfowl
named Foul was a buff orpington with soft, fluffy feathers
and a person a match. She was such a sweetie.
(35:02):
I think even Lauren might have tolerated duck. Aside, I
also wanted to share a remembrance of my grandfather, who
loved perogues and entertaining his grandkids. Making paroguey is labor
and intensive, so my grandma would only make them once
a year from my grandpa's birthday. They were filled with
mashed potatoes, made with an indecent amount of sharp tedder cheese,
(35:24):
and deep fried. After frying, they were covered with a
pile of caramelized onions and salt enough to make a
texture element of the dish. We all stuffed ourselves silly,
but no one more than my grandpa, who windfull would
make a big production of standing up to shake each
leg as if settling the parogese to make rooms more.
It was the best, and I could still hear him
(35:44):
laughing at his own joke, so cheesy. After Grandpa passed,
it warmed our hearts to find out that his birthday,
October eight was National parogue e Day. I'm sure he
would approve. Please see attached photos of Duck and Tiny
me and my grandpa making my first parouge. I hope
you both have a wonderful parokee day. Oh my goodness,
(36:06):
And as this episode comes out, is in fact National
parouge Day? Yes? Beautiful, such a lovely story. Yes, Happy
happy birthday to your grandfather. Happy national parokee dappy, National
perogue Day. May, yes, yes, may your your memories be
(36:31):
as stuffed as a parogue Yes, Oh goodness. Um, a
different Kelsey wrote, Annie, SpongeBob has a podcast. It's called
SpongeBob Binge Pants and it's from my heart. So I'm
now realizing you probably are already aware of it. Anyway,
(36:52):
I'm excited for me, for you, and for all honorary
members of the bikini bottom community. Yes yes, um, so,
I replied, and I was like, oh my god, this
is the best. I'm so excited. And Kelsey replied back,
and she was like, my children are very excited. I
know zero other adults who are. I'm right here, I'm
(37:15):
so ready. Oh that's wonderful already. In the words of SpongeBob, okay, well,
oh my goodness, I have to watch this show at
some point. Um okay, all right, well, uh man, I
mean I don't know, like, hey, SpongeBob binge Pants creators,
get in touch. Let us know what. We haven't done
a fictional foods on SpongeBob yet, and we need to.
(37:35):
We've done Bob's burgers, but now we need to talk
about the crabby patty we do. That's just how it is. Um. Well.
In the meantime, thank you so much to all of
you listeners who write in. We really love it, We
really appreciate it. Such a delight hearing from you. If
you listeners will delight to write in, you can or
emails hello at saperpot dot com. You can also find
(37:58):
us on social media. We are Twitter, Facebook, and Instagram
at savor pod, and we do hope to hear from you.
Savor is production of I Heart Radio. For more podcasts
from My Heart Radio, you can visit the I Heart radio, app,
Apple podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan 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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