April 30, 2022 • 36 mins
The mailbag returns at the hour of the galaxy’s greatest need! From recipes to wine tips and Kit-Kats to coffee, we share more stories from you, dear listeners.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeart Radio. I'm
Annie Reese and I'm Lauren Vocal Bam and today we
have another listener mail episode for you. Yes, yes, we
love you so much. Oh yeah, heck, they're so good, y'all.
Y'll send us the nicest things you do. And uh,
we have a lot of listener mail. We've got a flux.
(00:29):
I think we've hit some topics that have really resonated
with people lately. All Right, So if you don't hear
yours in this, don't worry it will it will pop
up in future episodes. Um, but we had a lot.
We had a lot. And also, as we mentioned in
the last one, we are now kind of in the
wild West of Star Wars funds for the titles we've
(00:49):
already got. I've got some ideas and it's perfect timing
because we're approaching May the Fourth be with you in
Revenge of the Fifth. And do you know what today is? Lauren? Now?
What is today? All right? Yeah? Yeah, as as we
(01:10):
record this on Tuesday, April, yeah, there you go, yeah,
right right right, yeah right? And uh yeah, this is
our eleventh listener mail episode. Yes, yes, eleven. Heck it's awesome. Well, um,
(01:33):
let's kick it off with one from Kelsey. Kelsey wrote,
I'm listening to your episode on instant coffee and wanted
to write in about how I've started using it. I'm
not a big coffee drinker, but instant coffee is excellent
in baked goods if you want to create a really
rich chocolate flavor or of course, coffee flavor. I recently
(01:53):
bought a jar of Cafee Bostello instant coffee. Thank you sponsor.
To make espresso cookies recipe attached Curtis of my neighbor.
You just dissolve a bit into water and use that
as the liquid part of the dough. That, combined with
cocoa powder, makes for a very good and not too
sweet cookie. A few weeks ago, I used the same
technique when making a brigadierro uh for the first time,
(02:16):
and my friend who lived in Brazil approved, So they
must have been good. I don't have much to compare to,
but they were pretty heck and delicious. Yes, yeah, yeah,
those are right, like a little like a like chocolate
ball candies. Yeah, um oh heck um yeah. My I
(02:36):
can't remember if it was instant or not, but definitely
my dad's trick for making chocolate mouse was adding coffee.
Oh yeah, it's delicious. Oh yeah, yeah, just really really
uh brings depth to the flame. Yeah, I used to have.
I'm glad Kelsey you wrote in about this because I
(02:58):
used to have a cookie recipe that I loved. Head.
I also can't remember. It was instant coffee. I think
it was um and it was kind of a chocolate
instant or coffee cookie and it was really good. It
was kind of like a subtle, deep and kind of
spicy almost cookie, and there salt on the top. Ah. Oh,
(03:19):
I love a little bit of salt on a cookie.
M m m m m m m m mmm. And
I'm also I've been on a kick lately of recipes
of just like people sharing recipes, and I've been like,
you know what, I'm just gonna try this. It's not
normally how I find recipes weirdly, and it was normally
I'm like, oh, I have this ingredient, I have to
go find something. Um, But lately I've been kind of
(03:41):
like just soliciting recipes and flipping through books and magazines
and it's been nice. Oh yeah, absolutely m hm. Heid
wrote have you heard of city chicken. There's no chicken
in it. I think it's cork if I have the
story right. My in laws got it sometimes in Cleveland,
(04:04):
then they moved to St. Louis, where no one had
ever heard of city chicken. I grew up in Minnesota,
and I've never heard of it either, so it's a
pretty local thing. Just thought you might enjoy that. I
just listened to the story about the ice luge. I
can't remember which episode because I'm catching up on a
bunch of them. I have never before heard of a
luge for alcohol, so I would have assumed the same
(04:25):
thing as Annie, and I would have shown up ready
for action just like she did. And I was glad
to hear I'm not the only one who gets mad
about zucchini masquerading as pasta. I love zucchini and I
love pasta, and they are just not the same. Zucchini
is delicious and people should just let it be the
wonderful vegetable that it is. I think zucchini is best
(04:47):
eaten with pasta, and this is my favorite recipe for that.
One medium zucchini coarsely graded cooked pasta shells are rottini.
The same amount by volume as the zucchini. Lots of mint,
washed and chopped Salteate the zucchini in butter for two
minutes on medium high heat. Add the pasta and salt
it until hot about one minute. Stir in the mint
(05:07):
serve hot. The zucchini is only cooked for three to
four minutes so it doesn't get mushy. I think this
is one or two servings. Oh that does sound good. Yeah,
I never think about cooking with mint, and I really
need to a because I have like a great deal
of spearmint in my garden um and so it could
the plant would thank me, please Lorden? Yeah, yeah, but
(05:32):
be all that sounds so nice and like and like
and bright and yeah. I'm definitely feeling the spring and
summer ingredients and dishes right now, so that sounds amazing. Absolutely. Also,
I have not heard of city chicken. I can't wait
to learn more about it. If it is in fact
called city chicken, it has no chicken in it. To
learn more. That's so good. That's my favorite. I love
(05:55):
that all right suit chicken. Okay, yeah, I have not
heard of it either, looking forward to it. Um Uh,
Shannon wrote, I just listened to the Reasoning episode, and
as a part time wine pro and full time wine nerd,
I have to say you did great. It can be
super easy to get bogged down in the terminology, but
(06:18):
I feel you successfully conveyed the useful parts of the
German labeling system, harvest time, potential, alcohol, and sweetness without
ever having to say oh, heck you uh no, oh,
I didn't look it up, and I'm not gonna um
beer barren now this mm hmmm or anything like that.
(06:45):
Shannon continues, You're right, I didn't say any of those worries, okay,
Shannon continues. As someone who works in a wine store,
I must say there are a lot of wine nerds
and professionals who totally geek out on reasoning. The incredible
variety of flavors and age ability may get a great
(07:07):
place to dive deep. In fact, when stereotypically browy dudes
walk into the store, more than half the time they
end up lingering in the German wine section of the store.
The other chunk it gravitates towards natural wines. Another tip
for knowing if a reasoning is dry or not a
checkout the alcohol level. It's not a perfect determination because
of the sister sizing relationship between acid and sweetness, but
(07:30):
in general, the higher the alcohol, the lower the sweetness.
And this is because one of the ways to preserve
sweetness and wines is to halt the fermentation process. Since
those grape juice sugars never get eaten up by the yeast,
they never turn into alcohol. Typically, wines in the nine
percent ABV range will be sweet, while winds closer to
twelve percent ABV will feel dry. I also encourage people
(07:54):
to not shy away from off dry reasoning. They're often
labeled as a help, tooken or fine herb, and they
are great, particularly with spicy food. That little smidge of
sweetness helps cut some of the burn from chili heat,
and the flavors of reasoning go amazing with stuff like
Thai food and curry. Give it a try. If either
of you ever has questions about wine, I'm happy to help.
(08:17):
I have a Level two diploma and wine from the
Wine Spirits and Education Trust, work at a wine store,
and lead wine tastings online. Each country has its own
labeling system, but they're not entirely dissimilar once you get
the hang of it. I really pride myself on helping
people feel confident buying wine for themselves. So Annie, let
me know your grocery store. White wine needs ps as
(08:39):
a dungeon master, I once had a character wander off
on his own and almost get killed by a black pudding.
Friends shouldn't let friends fight oozes alone. You're gonna have
an accountability buddy. I never split the party. Never, never,
especially when there could be is foot jeez. Oh heck,
(09:10):
that's delightful. Um, well, uh, they thank you. I'm glad.
I'm glad the reasoning episode went well. It was really
it was really quite a headache. But it's it's always
it's always like the literal best to hear and from
people who have any kind of expertise in these areas,
because we don't, as we often say, like we're just
(09:31):
we're just fans food. Yes, um uh yeah, we're like
writers and media weirdos um and so so right. It's
it's really good to hear when we get stuff right.
And also oh good, good, good pairing, good pairing. I
(09:52):
know that sounds so good, right, I want that right now,
oh my god. And yeah, I always appreciate tips like
this that makes the wine buying process easier where you're like, Okay,
I can kind of get a good estimate on what
this will taste like and whether or not I will
like it, So very much appreciate that as well. Yes
(10:14):
Um Dana wrote, I had an American Girl cookbook Samantha
as a child, and have been thinking about suggesting that
you do an episode on food written about in the
American Girl series for a while, I happen to pond
the TikTok sent a link um and which the creator
is cooking the foods which I love. Side note, A
particularly memorable food related scene for me years later is
(10:37):
from Molly's series, and which she refuses to eat the
turnips their family's housekeeper serves, but when her mother gets
home from what I remember to be a factory job
during World War Two, she breaks into their butter and
sugar rashions and doctors up the turnups and gives Molly
a comforting word or two. Oh yeah, yeah, I had
the American Girl books too when I was a kid.
(11:00):
I don't really remember. I remember really liking them, but
I don't remember any food thing in particular, but I
would love to research that for sure. Oh yeah, yeah, yeah,
I right, it's not bringing anything to mind specifically for
me either. But um but oh yeah, I loved those books.
M m m. Definitely added to our list. You know
we love a good fictional foods episodes are in this case.
(11:25):
Yeah sure, yeah. Well we have a lot more a
listener mail for you, all, we do. But first we've
got a quick break for a word from our sponsor.
We're back, Thank you sponsor, Yes, thank you. Uh Felicia wrote,
(11:48):
I live a block from the old Pillsbury A mill
and can see the ruins of the Washburn mill across
the river as I type this with my cat Brisket
on my lap. Included because I sent you pictures of
him years ago and I'm forever trying to grow his
fan base. I wanted to provide a little context for
the Saint Anthony Falls area itself, though I'm not native,
(12:09):
and I didn't learn this in school or ever here
until a few years ago, but the waterfall that the
mills destroyed is the only waterfall on the Mississippi River
and a very sacred place to the original inhabitants of
this land. It's just one of so many examples of
industry being complicit in the genocide against native Americans, and
of course Minneapolis wouldn't exist without it, so it's a
(12:31):
complicated thing to live here. Recently, this amazing indigenous restaurant
has opened in the Mill Ruins Park. Um. I can
personally attest that it's both delicious and a really powerful experience.
You need to eat there when you come to Minneapolis. Also,
please enjoy this picture Brisket helping me organize my Ramen drawer.
(12:53):
It's adorable. It's a really key picture. Oh animals with
food names for skit. Thank you Brisket, you're helping so much.
Um yes, uh yeah, and the the restaurant in question
is by um Sean Sherman Um, also known as the
(13:14):
Sioux Chef. Yeah yeah, um and right, oh it sounds
delightful um uh and powerful right so um how more
places we need to go? Yes and um. We love
hearing these like personal details and the context you listeners
can give us from where you are, because again, yeah,
(13:36):
we're kind of depended on the Internet and our curiosity,
so it's great to hear from people, um, who live
in these places that we talked about. So thank you.
M hmm, Gin wrote I had to write in as
soon as Annie mentioned eating raw pills very cookie dough.
This was a time honored tradition for me and my
crew and junior high. No sleepover was complete with out
(14:00):
as hacking chunks of cookie dough off that squishy tube,
and it was easy to obtain with our piddling allowances.
Since it's supposed non prepared food for shaw, it wasn't taxed. However, somehow,
despite the absolute inhuman amounts of raw cookie dough we
consumed between us over the years, we never contracted salmonella.
Are you Coli? Even the time I decided to keep
(14:21):
a tube in my hot walker which we would sneak
spoonfuls of as it became softer and greasier over a
number of days, I shuddered to even admit, though a
tummy ache was not an uncommon consequence. I'm still a
fan of cookie dough to this day. Although I mostly
choose to partake in tasteful food safe forms these days,
I have to admit that I will sneak a spoonful
or two of dough or batter when baking, despite knowing
(14:44):
it's not advisable. I've still never gotten sick from it.
But if eating raw dough is going to kill me
at least all have died the way I lived. Oh heck,
um over a number of days. That's a lot. So
I also I didn't do that. Um, but there was
(15:07):
a pleasurable texture difference if you let it get a
little warm. Sure. Yeah, outside, absolutely it was kind of
like a whole different thing. You just get your cold
slice and it was delicious how it was. But if
you wanted something a little different with a bit of
a texture variation and kind of a grainy sugar thing, yeah,
get a little warmer up the on nail side. I
(15:29):
know right now. Absolutely it's a different thing. It is.
It is delicious. Yeah. I I feel like every time
I baked, there's no question I'm gonna some of the dough.
I'm going to try because I have to try it
to make sure it's okay. Oh yeah, yeah, yeah, trying
the batter is important. I mean also right like, I'm
(15:51):
just I'm just gonna m that's it. That's it. I
want to it's gonna happen. Cleaning the bowl a little bit.
My mom used to do that with brownie battery. You
like to clean the bowl, Yes, yes, of course I do.
I I would like to eat this, yeah, I will
(16:11):
do it. I always regret it afterwards. I'm always like,
why did I just eat RAWD? That wasn't But at
the time, Oh, it's so worthwhile for right until right
until your body kicks in and it's like, hey, I
remember me, you should be nice under me. Sorry I
(16:34):
thought I was trying. Um uh, Andrew wrote, I was
listening to your current episode yesterday and thought two things. Uh. One,
I was able to take a trip to Ireland a
few years ago, and current flavored things are absolutely everywhere.
There's current candy, ice cream, tea, and jam galore. Everything
(16:55):
I tried was fantastic. It was especially nice since this
isn't something we tend to see around these parts. Two. Um,
there is a craft metery here in Indianapolis that makes
a terrific current mead uh funally named Live Current and
featuring a mad scientist on the label. It's bright in
color and flavor. It's light and fizzy, perfect for a
(17:16):
warm spring day in the out of doors. Thanks for
all the esoteric food and Seinfeld facts. Try my try gosh.
I love this metery. Sounds amazing. Yeah that that sounds
really dear. I want yes, the fun The label I'm
(17:38):
already like in love with that um. And then yeah,
as we mentioned in a recent episode, we got a
lot of messages about currents UM and all of the
flavors that Currents is all of the things Currents have
flavored UM, which again I've got to try some of this.
But yeah, we need we need to get like a
(17:58):
whole spread. We need to have like a current day
and have like yeah, like a like a like a
current current meal, like yeah, multi course, different forms. You know,
I love a theme, um, Jared wrote, is quite a
long message that we're gonna split this one up a
little bit um, which is no dig we love longest, Yeah,
(18:25):
Jared wrote. Due to a confluence of circumstances in my
personal life, I was fair ways behind on listening, but
was able to catch up on a bunch of episodes
this past weekend. Apologies for the lengthy email. No w kumquats.
A few years ago, I was working as an install
repair technician for the cable company in my area. I
(18:45):
was on a service call in a mobile home park
and spotted a tree with a strange fruit I had
never seen before, roughly the size and shape of a
large green olive. The color of sunny delight. I did
a quick Google to figure out what they were and
found out they were come uts. I helped myself to
a couple and was delighted by the combination of bitterness
of the peel and the citrus sweetness from the juice
(19:07):
and the tartness of the pulp. I didn't look into
them further, but imagined they would make a pretty good
compote marmalade or chetney. Last night, when I stopped into
a grocery store on my way home from work, at
the front of the produced display inside the front doors
were a bag of kumquats on sale for four pound.
Oh the little bonuses of living in southern California that
(19:29):
helped ease the sting of the downside. Oh yeah, Jared continues.
On a recent visit home to visit my parents and
most of my siblings, someone mentioned in arboretum. I mentioned
that I used to think it was pronounced LABORATORI um.
My mom replied with the same sentiment that one of
(19:50):
you expressed. No one should feel bad about mispronouncing a
word because it just means you learned the word from
reading it instead of hearing it. Moms are great cheerleaders. Uh, toothpicks,
you referenced anthropologists finally figuring out that the grooves and
the teeth of Neanderthal remains may very likely have been
(20:11):
caused by toothpick or similar device usage. It reminded me
of the keyboard I had for the majority of my
five year tenure. At one of my first full time jobs,
one day, I noticed there were grooves in the tab
and all keys on the left side of my keyboard.
They were not small either. As I examined them and such,
I realized that they matched up with my hand position
for operating the windows keyboard shortcut of all plus tab
(20:34):
for app switching, which I used early constantly. As I
went through my daily task, I figured out that my
fingernails had slowly created indentations every time I used the
keys like that when my nails had grown long enough
from the previous grim. Eventually the grooves would become part
of the continuing cycle of formation, as my fingers would
be more and more likely to end up in the
(20:54):
same positions because they would slide into the grooves. Also
on toothpicks. When I was in junior high in the
early nineties, there was a brief fad around our school
where kids were buying cinnamon or mint oil from the
pharmacy and soaking toothpicks in them to chew on during
the school day. A couple of the more savvy kids
would sell their picks to others. Somehow, the faculty felt
(21:15):
like it had gotten out of hand enough that they
became fanned. Oh yeah, uh huh. And lastly, I was
given a Swiss army knife for my fifteenth birthday. I
took pretty good care of it, but at some point
it went missing for a year or so, then again
for even longer. When I moved to California thirty plus
(21:35):
years later, it still has the original toothpick and tweezers,
a significant feat for this guy, especially since from my perspective,
almost every time I encountered a Swiss Army knife of
someone else's, one or both of those implements was missing.
Uh yes um. Continuing sunflowers, My oldest brother planted sunflowers
(21:59):
and our parent's garden when he was living there for
the express purpose of attracting deer into the back garden.
They live in a small rural Idaho town, and the
back of the lot is basically open to farmland. He
somehow had the idea that he would be able to
hunt from home. Shrug. I know my mom thought they
were awfully ugly and a big mess once they went
(22:20):
to seed, and I can confirm we have Spits brand
sunflower seeds in southern California, so they have migrated out
of Canada. The meme of a man taking off his
sunglasses to a rock music slash scream sting after saying
something cheesy or pretentiously poignant is David Carusoe's character from
(22:41):
c S I Miami, Yes there you go, thank you,
thank you. We asked, you answered um. Black pudding. My
only experience with black pudding is from the two trips
we took to the Wizarding World of Harry Potter Universal Orlando,
a full English breakfast at the Three Broomsticks in July
(23:01):
and another one at the Leaky Cauldron in September as
part of our respective vacation packages. I remembered being a
little apprehensive on my first bite because I had a
feeling I knew what they were. I never asked if
they were authentic or not, but they were definitely way
more tasty than the name or ingredients list suggests. Shopping
(23:22):
and cooking for one. As referenced at the top of
my email, I recently had to start learning how to
shop and cook for one. That's a harder adjustment than
I expected, even without the emotional elements involved in being
a forty five year old widower not food related. And
it's okay with me. If you don't feel like this part,
merit's reading on the podcast. But I'm on a bit
of a crusade. If you or anyone you know experienced
(23:46):
menstoration or even just has the plumbing for it, please
if you or they haven't already, learn what's normal for
your or their body, and then for everyone at any
time you experience anything outside of why it's normal, go
get it checked. It might be nothing, but it might
be everything. Earlier detection is the only thing that would
(24:09):
have saved my wife's life. Yeah, well, sorry for your loss,
first of all, so sorry, oh my goodness. Yeah. Um,
and absolutely y'all if I mean I know that, I
know that health insurance and health care in general in
the United States is very tricky. Um. But but if
(24:30):
you have any scrap of that or have other ways
to access, certainly preventive care, um, it is so important
and critical um to to get those words mean very
much the same thing. But but the cinnamon is the same. Yes, yeah,
go if something feels off, it might be so go
(24:51):
get it looked at, um because it might be expensive.
But um, but it's more expensive to lose you because
you're important. So yeah yeah, yeah, and that's a great Uh.
You're right about the adjustment of like shopping for one. Um. Yeah,
(25:11):
and just thank you for sharing that for all of
all of these points, uh, taking the time to to
give us this delight by writing yeah, yes, absolutely. Oh heck,
I'm trying to think of of any any of the
little things that I was trying to remember for the
end of this well come thoughts. I gotta try and
(25:36):
still haven't tried him. Oh oh heck, I did I
tell you this, Anny, I like bought some. I bought
some and intended to bring some to you, and then
I just ate them. I didn't I know, I know,
I didn't buy like that many, and I didn't realize
that everyone else who was visiting my home, which is
(25:57):
like three people, would want I under to keep them
as well. So yeah, I just it they went quickly. Yes,
the thought that counts Apparently they're very popular, so next time, Lauren,
next time. Oh no, Yeah, I love this about the
pronunciation as well as very sweet, because I was telling
(26:19):
Lauren I actually struggled with that part because I used
to say it. I said it how you used to say.
So I've also learned something that day. I used to
say aboratorium. Yeah, okay, yeah, I'm positive that that's how
I said it in my head. And then the first
time I heard arboretum, I was like, yeah, okay, yeah, okay,
(26:40):
that makes sense. It was definitely adding a syllable in
there that's not there now that you mentioned it. Uh.
I love this thing about the toothpicks on the keyboard.
That's great. And yes, yes to the c s I Miami,
I finally know. I finally know what it is. Yeah,
(27:02):
it could have been anything. They're they're like twenty nine
million of those shows and uh and I can't tell
them apart and I haven't watched any of them and
uh so right, thanks for narrowing it down. Yes, it's wonderful.
Um the black putting specifically at Universal Orlando. UM, I
(27:22):
am so entertained by this is like the flip side
of that, but I um, I've I've twice now encountered
um human beings from the UK being excited to be
there and then having this moment where they kind of
stop and go like it is this supposed to be
(27:42):
British food, right, yeah, which you know, so I'm not
positive that it's authentic either, but to be fair, I
have not had the breakfast. So yeah, well, listeners, you
can let us know. We were very interested to know.
(28:03):
Uh And speaking of we do have a little bit
more lestener mail for you, we do, but first we've
got one more quick break for a word from our
sponsors and we're back. Thank you sponsoring, Yes, thank you.
So we wanted to wrap this one up with a
(28:24):
couple of like in person messages, yeah, like physical letters, yeah,
physical letters. Uh. So I'm holding one right now from Rose,
who has sent us stuff in the past, frequently kicked
cats which she ye, yes, thank you, Yes, they were
(28:46):
much enjoyed at our last Dungeons and Dragons hang out
quite a hit. Oh yeah. And also some Marzapan so
I'm going to right, And then we had a follow
up that's Lauren old Eat so Rose rights here is
a quality box of Japanese kit cats. They are all
(29:06):
pretty self explanatory, except maybe the Save the Ocean is
a sea salt flavor made with Japanese sea salt. Since
Neslie is such a huge international company, it might be
cool to hear a podcast on it. I also included
some marzipan quality. Marzipan is difficult to find in the
United States, and I can only get it here in
Seattle during Christmas and Easter. Personally, I love and there's
(29:31):
a word that I cannot quite make it out, but
it looks like a German words. So if Rose, if
you want to write it and glarify, that'd be great. Okay, yeah, yeah,
But I thought this cherry one from Nita Egga would
be good too. The apple is not common, and personally
(29:52):
I prefer cherry or apricot, but I thought it would
be fun to try to. I hope someone else beat
me to the marzipan, but I hope you enjoy good
marzipan should give your mouth a slight tingle sensation. Happy spring. Oh,
I love it. I love it. Yes. We did have
(30:12):
a little confusion on the sea salts Save the Ocean. Yeah, yeah,
we were like, is this whale flavored? Yes? Is it
the turtle flavor. Um, it was not. It was sea
salt flavored and very nice. It was very nice. It
was very nice. Uh. But so I got this. I
(30:32):
went and got this package and had this and we
brought it to Dungeons and Dragons and with the marzipan
cats and we had like a nice little table set out.
And then Rose followed up with an email that very day.
Oh yeah, yeah, okay. I have been dutifully enjoying your
podcast as I drive around Seattle visiting cats. Recently you
(30:53):
had an episode on marzipan, and even though in following
episodes others have already sent you some, I wanted to
be sure you got some good German mars pan as well.
Makes your tongue feel fuzzy or tingle when you eat it. Sadly,
I did not send you the good stuff. Recently, at
my local grocery store, they got in their annual supply
of Easter candies, including a spring line of German mars pan.
(31:16):
Among them was an apple flavor never tried, and cherry.
It is the cherry I must now apologize for. It
is absolutely awful and I should have tried it before
sending you a bar. The mars pan is of good
quality and gives your tongue the right amount of tingle feeling. However,
the cherry flavor is that of cherry flavored cough syrup.
I literally just left the post office after shipping your
(31:39):
box when I tucked into my own cherry marsipan bar.
I had been looking high and low for a kind
called mozart made by reaver Um, but they have been
hard to come by. Instead of bars, their bond bonds
made with various combinations of marzipan, pistachio, hazelnut cream, and
liquid sour cherries. So I thought this cherry more Japan
(32:00):
bar would be along those lines. Nope. So still please
try it, but I understand if it is not for you.
It was not meant as a prank or hate mail.
I still love you and your food, fawning. If you're
in Seattle someday and have decided this has not put
you off marzipan, I will treat you to a small
marzipan potato. Yes, a potato made of marzipan, which is
(32:24):
quite the thing at the Scandinavian bakeries here. Yes. Okay,
First of all, we would never think it was hate mail. No, no, no, no,
I would definitely like continue eating it and be like
how interesting I hate this? Um, what an experience I
(32:45):
have witnessed Lauren do recently. So yeah, at at the
aforementioned D and D. Yeah, not not any of the
kick cats or we we actually didn't open up that
cherry bar having Annie having read this email before, brought
all this stuff to um to our event. Uh. But
it's really interesting because it's being i don't know, like
(33:07):
very German. Um. Uh. It definitely looks like a like
a salami. Like the concept is that, Like it looks
like a little like mortadella roll or something like that,
and like it's got it's really cute. Yeah, I'm pretty
I'm pretty into it. I did eat the apple one
and it was really good, Like the apple was nice
and tart um and uh but right, apricot and marzipan
(33:32):
is my more, um usual go to go to. Yeah,
I mean, even though we did not try it at
this particular event, it was the talk of it because
the looks the cherry one. Yeah. But yeah, we enjoyed everything,
whether it is just talking about it or trying it.
The kit Cats as always, Yeah, thank you so much, yes,
(33:57):
thank you. Um. And then also we heard from Shelly,
who sent us some coffee from roasters um. Shelly writes,
I happened to be roasting coffee and packaging subscription orders
on my podcast playlist brought me to your episode and
instant coffee. I sent you some coffee a while ago.
Honestly no clue how long that was, just time even
(34:17):
am meeting, and recently I've been wanting to send you more.
We started roasting some new single origins and have upgraded
our packaging with the help of some incredible local designers
who are amazing at what they do. As it seemed
like the universe was speaking to me, I paused packaging
subscriptions and put this package together for the two of you.
Thank you for what you do. I always enjoy listening
to each episode, finding out things I didn't know before,
(34:39):
are learning about a food I never knew existed. If
only I lived in Atlanta, I'm pretty sure I would
be friends with you both if I could be so lucky.
Thanks again, and I hope you enjoy ah well. First
of all, thank you, because I actually ran out of coffee.
I think the day I picked up that package and
I it was like the universe opened up that angels
(34:59):
were singing so good, Oh my goodness, that is that
is wonderful and important. Yes, yes, um, and I've been
much enjoying it. And thank you yes for keeping us supplied.
M m m m yes. And then Jan sent as
(35:20):
a book called Three Squares The Introduction of the American
Meal by Abigail Carol, Yes, which I have been meaning
to read and we I think we mentioned it because
I was so curious about the idea of where this,
this whole thing came from. Of three meals a day
and like what and like times of like breakfast, lunch,
and dinner. M so can't wait to check that out.
(35:42):
And uh, happy birthday, late birthday to Jan. Oh yes, yes,
happy birthday. Yes. And as always clearly I hope no
obligation to send as anything, oh no at all, but
thank you very much. It's very good, always always appreciated,
never necessary, yes, exactly um, and always appreciated. Just hearing
(36:05):
from all of you, all of these stories, these anecdotes
and fun quips and cultural notes. It's so great, UM,
so please keep those messages coming. Thanks to all of
these listeners for writing in. If you would like to
write to us, you can our email us Hello at
savor pods dot com and we're also on social media.
(36:26):
You can find us on Twitter, Facebook, and Instagram at
saver pod and we do hope to hear from you.
Saver is production of iHeart 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 superproducers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
(36:47):
more good things are coming your way
Hello, and welcome to Savor production of iHeart Radio. I'm
Annie Reese and I'm Lauren Vocal Bam and today we
have another listener mail episode for you. Yes, yes, we
love you so much. Oh yeah, heck, they're so good, y'all.
Y'll send us the nicest things you do. And uh,
we have a lot of listener mail. We've got a flux.
(00:29):
I think we've hit some topics that have really resonated
with people lately. All Right, So if you don't hear
yours in this, don't worry it will it will pop
up in future episodes. Um, but we had a lot.
We had a lot. And also, as we mentioned in
the last one, we are now kind of in the
wild West of Star Wars funds for the titles we've
(00:49):
already got. I've got some ideas and it's perfect timing
because we're approaching May the Fourth be with you in
Revenge of the Fifth. And do you know what today is? Lauren? Now?
What is today? All right? Yeah? Yeah, as as we
(01:10):
record this on Tuesday, April, yeah, there you go, yeah,
right right right, yeah right? And uh yeah, this is
our eleventh listener mail episode. Yes, yes, eleven. Heck it's awesome. Well, um,
(01:33):
let's kick it off with one from Kelsey. Kelsey wrote,
I'm listening to your episode on instant coffee and wanted
to write in about how I've started using it. I'm
not a big coffee drinker, but instant coffee is excellent
in baked goods if you want to create a really
rich chocolate flavor or of course, coffee flavor. I recently
(01:53):
bought a jar of Cafee Bostello instant coffee. Thank you sponsor.
To make espresso cookies recipe attached Curtis of my neighbor.
You just dissolve a bit into water and use that
as the liquid part of the dough. That, combined with
cocoa powder, makes for a very good and not too
sweet cookie. A few weeks ago, I used the same
technique when making a brigadierro uh for the first time,
(02:16):
and my friend who lived in Brazil approved, So they
must have been good. I don't have much to compare to,
but they were pretty heck and delicious. Yes, yeah, yeah,
those are right, like a little like a like chocolate
ball candies. Yeah, um oh heck um yeah. My I
(02:36):
can't remember if it was instant or not, but definitely
my dad's trick for making chocolate mouse was adding coffee.
Oh yeah, it's delicious. Oh yeah, yeah, just really really
uh brings depth to the flame. Yeah, I used to have.
I'm glad Kelsey you wrote in about this because I
(02:58):
used to have a cookie recipe that I loved. Head.
I also can't remember. It was instant coffee. I think
it was um and it was kind of a chocolate
instant or coffee cookie and it was really good. It
was kind of like a subtle, deep and kind of
spicy almost cookie, and there salt on the top. Ah. Oh,
(03:19):
I love a little bit of salt on a cookie.
M m m m m m m m mmm. And
I'm also I've been on a kick lately of recipes
of just like people sharing recipes, and I've been like,
you know what, I'm just gonna try this. It's not
normally how I find recipes weirdly, and it was normally
I'm like, oh, I have this ingredient, I have to
go find something. Um, But lately I've been kind of
(03:41):
like just soliciting recipes and flipping through books and magazines
and it's been nice. Oh yeah, absolutely m hm. Heid
wrote have you heard of city chicken. There's no chicken
in it. I think it's cork if I have the
story right. My in laws got it sometimes in Cleveland,
(04:04):
then they moved to St. Louis, where no one had
ever heard of city chicken. I grew up in Minnesota,
and I've never heard of it either, so it's a
pretty local thing. Just thought you might enjoy that. I
just listened to the story about the ice luge. I
can't remember which episode because I'm catching up on a
bunch of them. I have never before heard of a
luge for alcohol, so I would have assumed the same
(04:25):
thing as Annie, and I would have shown up ready
for action just like she did. And I was glad
to hear I'm not the only one who gets mad
about zucchini masquerading as pasta. I love zucchini and I
love pasta, and they are just not the same. Zucchini
is delicious and people should just let it be the
wonderful vegetable that it is. I think zucchini is best
(04:47):
eaten with pasta, and this is my favorite recipe for that.
One medium zucchini coarsely graded cooked pasta shells are rottini.
The same amount by volume as the zucchini. Lots of mint,
washed and chopped Salteate the zucchini in butter for two
minutes on medium high heat. Add the pasta and salt
it until hot about one minute. Stir in the mint
(05:07):
serve hot. The zucchini is only cooked for three to
four minutes so it doesn't get mushy. I think this
is one or two servings. Oh that does sound good. Yeah,
I never think about cooking with mint, and I really
need to a because I have like a great deal
of spearmint in my garden um and so it could
the plant would thank me, please Lorden? Yeah, yeah, but
(05:32):
be all that sounds so nice and like and like
and bright and yeah. I'm definitely feeling the spring and
summer ingredients and dishes right now, so that sounds amazing. Absolutely. Also,
I have not heard of city chicken. I can't wait
to learn more about it. If it is in fact
called city chicken, it has no chicken in it. To
learn more. That's so good. That's my favorite. I love
(05:55):
that all right suit chicken. Okay, yeah, I have not
heard of it either, looking forward to it. Um Uh,
Shannon wrote, I just listened to the Reasoning episode, and
as a part time wine pro and full time wine nerd,
I have to say you did great. It can be
super easy to get bogged down in the terminology, but
(06:18):
I feel you successfully conveyed the useful parts of the
German labeling system, harvest time, potential, alcohol, and sweetness without
ever having to say oh, heck you uh no, oh,
I didn't look it up, and I'm not gonna um
beer barren now this mm hmmm or anything like that.
(06:45):
Shannon continues, You're right, I didn't say any of those worries, okay,
Shannon continues. As someone who works in a wine store,
I must say there are a lot of wine nerds
and professionals who totally geek out on reasoning. The incredible
variety of flavors and age ability may get a great
(07:07):
place to dive deep. In fact, when stereotypically browy dudes
walk into the store, more than half the time they
end up lingering in the German wine section of the store.
The other chunk it gravitates towards natural wines. Another tip
for knowing if a reasoning is dry or not a
checkout the alcohol level. It's not a perfect determination because
of the sister sizing relationship between acid and sweetness, but
(07:30):
in general, the higher the alcohol, the lower the sweetness.
And this is because one of the ways to preserve
sweetness and wines is to halt the fermentation process. Since
those grape juice sugars never get eaten up by the yeast,
they never turn into alcohol. Typically, wines in the nine
percent ABV range will be sweet, while winds closer to
twelve percent ABV will feel dry. I also encourage people
(07:54):
to not shy away from off dry reasoning. They're often
labeled as a help, tooken or fine herb, and they
are great, particularly with spicy food. That little smidge of
sweetness helps cut some of the burn from chili heat,
and the flavors of reasoning go amazing with stuff like
Thai food and curry. Give it a try. If either
of you ever has questions about wine, I'm happy to help.
(08:17):
I have a Level two diploma and wine from the
Wine Spirits and Education Trust, work at a wine store,
and lead wine tastings online. Each country has its own
labeling system, but they're not entirely dissimilar once you get
the hang of it. I really pride myself on helping
people feel confident buying wine for themselves. So Annie, let
me know your grocery store. White wine needs ps as
(08:39):
a dungeon master, I once had a character wander off
on his own and almost get killed by a black pudding.
Friends shouldn't let friends fight oozes alone. You're gonna have
an accountability buddy. I never split the party. Never, never,
especially when there could be is foot jeez. Oh heck,
(09:10):
that's delightful. Um, well, uh, they thank you. I'm glad.
I'm glad the reasoning episode went well. It was really
it was really quite a headache. But it's it's always
it's always like the literal best to hear and from
people who have any kind of expertise in these areas,
because we don't, as we often say, like we're just
(09:31):
we're just fans food. Yes, um uh yeah, we're like
writers and media weirdos um and so so right. It's
it's really good to hear when we get stuff right.
And also oh good, good, good pairing, good pairing. I
(09:52):
know that sounds so good, right, I want that right now,
oh my god. And yeah, I always appreciate tips like
this that makes the wine buying process easier where you're like, Okay,
I can kind of get a good estimate on what
this will taste like and whether or not I will
like it, So very much appreciate that as well. Yes
(10:14):
Um Dana wrote, I had an American Girl cookbook Samantha
as a child, and have been thinking about suggesting that
you do an episode on food written about in the
American Girl series for a while, I happen to pond
the TikTok sent a link um and which the creator
is cooking the foods which I love. Side note, A
particularly memorable food related scene for me years later is
(10:37):
from Molly's series, and which she refuses to eat the
turnips their family's housekeeper serves, but when her mother gets
home from what I remember to be a factory job
during World War Two, she breaks into their butter and
sugar rashions and doctors up the turnups and gives Molly
a comforting word or two. Oh yeah, yeah, I had
the American Girl books too when I was a kid.
(11:00):
I don't really remember. I remember really liking them, but
I don't remember any food thing in particular, but I
would love to research that for sure. Oh yeah, yeah, yeah,
I right, it's not bringing anything to mind specifically for
me either. But um but oh yeah, I loved those books.
M m m. Definitely added to our list. You know
we love a good fictional foods episodes are in this case.
(11:25):
Yeah sure, yeah. Well we have a lot more a
listener mail for you, all, we do. But first we've
got a quick break for a word from our sponsor.
We're back, Thank you sponsor, Yes, thank you. Uh Felicia wrote,
(11:48):
I live a block from the old Pillsbury A mill
and can see the ruins of the Washburn mill across
the river as I type this with my cat Brisket
on my lap. Included because I sent you pictures of
him years ago and I'm forever trying to grow his
fan base. I wanted to provide a little context for
the Saint Anthony Falls area itself, though I'm not native,
(12:09):
and I didn't learn this in school or ever here
until a few years ago, but the waterfall that the
mills destroyed is the only waterfall on the Mississippi River
and a very sacred place to the original inhabitants of
this land. It's just one of so many examples of
industry being complicit in the genocide against native Americans, and
of course Minneapolis wouldn't exist without it, so it's a
(12:31):
complicated thing to live here. Recently, this amazing indigenous restaurant
has opened in the Mill Ruins Park. Um. I can
personally attest that it's both delicious and a really powerful experience.
You need to eat there when you come to Minneapolis. Also,
please enjoy this picture Brisket helping me organize my Ramen drawer.
(12:53):
It's adorable. It's a really key picture. Oh animals with
food names for skit. Thank you Brisket, you're helping so much.
Um yes, uh yeah, and the the restaurant in question
is by um Sean Sherman Um, also known as the
(13:14):
Sioux Chef. Yeah yeah, um and right, oh it sounds
delightful um uh and powerful right so um how more
places we need to go? Yes and um. We love
hearing these like personal details and the context you listeners
can give us from where you are, because again, yeah,
(13:36):
we're kind of depended on the Internet and our curiosity,
so it's great to hear from people, um, who live
in these places that we talked about. So thank you.
M hmm, Gin wrote I had to write in as
soon as Annie mentioned eating raw pills very cookie dough.
This was a time honored tradition for me and my
crew and junior high. No sleepover was complete with out
(14:00):
as hacking chunks of cookie dough off that squishy tube,
and it was easy to obtain with our piddling allowances.
Since it's supposed non prepared food for shaw, it wasn't taxed. However, somehow,
despite the absolute inhuman amounts of raw cookie dough we
consumed between us over the years, we never contracted salmonella.
Are you Coli? Even the time I decided to keep
(14:21):
a tube in my hot walker which we would sneak
spoonfuls of as it became softer and greasier over a
number of days, I shuddered to even admit, though a
tummy ache was not an uncommon consequence. I'm still a
fan of cookie dough to this day. Although I mostly
choose to partake in tasteful food safe forms these days,
I have to admit that I will sneak a spoonful
or two of dough or batter when baking, despite knowing
(14:44):
it's not advisable. I've still never gotten sick from it.
But if eating raw dough is going to kill me
at least all have died the way I lived. Oh heck,
um over a number of days. That's a lot. So
I also I didn't do that. Um, but there was
(15:07):
a pleasurable texture difference if you let it get a
little warm. Sure. Yeah, outside, absolutely it was kind of
like a whole different thing. You just get your cold
slice and it was delicious how it was. But if
you wanted something a little different with a bit of
a texture variation and kind of a grainy sugar thing, yeah,
get a little warmer up the on nail side. I
(15:29):
know right now. Absolutely it's a different thing. It is.
It is delicious. Yeah. I I feel like every time
I baked, there's no question I'm gonna some of the dough.
I'm going to try because I have to try it
to make sure it's okay. Oh yeah, yeah, yeah, trying
the batter is important. I mean also right like, I'm
(15:51):
just I'm just gonna m that's it. That's it. I
want to it's gonna happen. Cleaning the bowl a little bit.
My mom used to do that with brownie battery. You
like to clean the bowl, Yes, yes, of course I do.
I I would like to eat this, yeah, I will
(16:11):
do it. I always regret it afterwards. I'm always like,
why did I just eat RAWD? That wasn't But at
the time, Oh, it's so worthwhile for right until right
until your body kicks in and it's like, hey, I
remember me, you should be nice under me. Sorry I
(16:34):
thought I was trying. Um uh, Andrew wrote, I was
listening to your current episode yesterday and thought two things. Uh. One,
I was able to take a trip to Ireland a
few years ago, and current flavored things are absolutely everywhere.
There's current candy, ice cream, tea, and jam galore. Everything
(16:55):
I tried was fantastic. It was especially nice since this
isn't something we tend to see around these parts. Two. Um,
there is a craft metery here in Indianapolis that makes
a terrific current mead uh funally named Live Current and
featuring a mad scientist on the label. It's bright in
color and flavor. It's light and fizzy, perfect for a
(17:16):
warm spring day in the out of doors. Thanks for
all the esoteric food and Seinfeld facts. Try my try gosh.
I love this metery. Sounds amazing. Yeah that that sounds
really dear. I want yes, the fun The label I'm
(17:38):
already like in love with that um. And then yeah,
as we mentioned in a recent episode, we got a
lot of messages about currents UM and all of the
flavors that Currents is all of the things Currents have
flavored UM, which again I've got to try some of this.
But yeah, we need we need to get like a
(17:58):
whole spread. We need to have like a current day
and have like yeah, like a like a like a
current current meal, like yeah, multi course, different forms. You know,
I love a theme, um, Jared wrote, is quite a
long message that we're gonna split this one up a
little bit um, which is no dig we love longest, Yeah,
(18:25):
Jared wrote. Due to a confluence of circumstances in my
personal life, I was fair ways behind on listening, but
was able to catch up on a bunch of episodes
this past weekend. Apologies for the lengthy email. No w kumquats.
A few years ago, I was working as an install
repair technician for the cable company in my area. I
(18:45):
was on a service call in a mobile home park
and spotted a tree with a strange fruit I had
never seen before, roughly the size and shape of a
large green olive. The color of sunny delight. I did
a quick Google to figure out what they were and
found out they were come uts. I helped myself to
a couple and was delighted by the combination of bitterness
of the peel and the citrus sweetness from the juice
(19:07):
and the tartness of the pulp. I didn't look into
them further, but imagined they would make a pretty good
compote marmalade or chetney. Last night, when I stopped into
a grocery store on my way home from work, at
the front of the produced display inside the front doors
were a bag of kumquats on sale for four pound.
Oh the little bonuses of living in southern California that
(19:29):
helped ease the sting of the downside. Oh yeah, Jared continues.
On a recent visit home to visit my parents and
most of my siblings, someone mentioned in arboretum. I mentioned
that I used to think it was pronounced LABORATORI um.
My mom replied with the same sentiment that one of
(19:50):
you expressed. No one should feel bad about mispronouncing a
word because it just means you learned the word from
reading it instead of hearing it. Moms are great cheerleaders. Uh, toothpicks,
you referenced anthropologists finally figuring out that the grooves and
the teeth of Neanderthal remains may very likely have been
(20:11):
caused by toothpick or similar device usage. It reminded me
of the keyboard I had for the majority of my
five year tenure. At one of my first full time jobs,
one day, I noticed there were grooves in the tab
and all keys on the left side of my keyboard.
They were not small either. As I examined them and such,
I realized that they matched up with my hand position
for operating the windows keyboard shortcut of all plus tab
(20:34):
for app switching, which I used early constantly. As I
went through my daily task, I figured out that my
fingernails had slowly created indentations every time I used the
keys like that when my nails had grown long enough
from the previous grim. Eventually the grooves would become part
of the continuing cycle of formation, as my fingers would
be more and more likely to end up in the
(20:54):
same positions because they would slide into the grooves. Also
on toothpicks. When I was in junior high in the
early nineties, there was a brief fad around our school
where kids were buying cinnamon or mint oil from the
pharmacy and soaking toothpicks in them to chew on during
the school day. A couple of the more savvy kids
would sell their picks to others. Somehow, the faculty felt
(21:15):
like it had gotten out of hand enough that they
became fanned. Oh yeah, uh huh. And lastly, I was
given a Swiss army knife for my fifteenth birthday. I
took pretty good care of it, but at some point
it went missing for a year or so, then again
for even longer. When I moved to California thirty plus
(21:35):
years later, it still has the original toothpick and tweezers,
a significant feat for this guy, especially since from my perspective,
almost every time I encountered a Swiss Army knife of
someone else's, one or both of those implements was missing.
Uh yes um. Continuing sunflowers, My oldest brother planted sunflowers
(21:59):
and our parent's garden when he was living there for
the express purpose of attracting deer into the back garden.
They live in a small rural Idaho town, and the
back of the lot is basically open to farmland. He
somehow had the idea that he would be able to
hunt from home. Shrug. I know my mom thought they
were awfully ugly and a big mess once they went
(22:20):
to seed, and I can confirm we have Spits brand
sunflower seeds in southern California, so they have migrated out
of Canada. The meme of a man taking off his
sunglasses to a rock music slash scream sting after saying
something cheesy or pretentiously poignant is David Carusoe's character from
(22:41):
c S I Miami, Yes there you go, thank you,
thank you. We asked, you answered um. Black pudding. My
only experience with black pudding is from the two trips
we took to the Wizarding World of Harry Potter Universal Orlando,
a full English breakfast at the Three Broomsticks in July
(23:01):
and another one at the Leaky Cauldron in September as
part of our respective vacation packages. I remembered being a
little apprehensive on my first bite because I had a
feeling I knew what they were. I never asked if
they were authentic or not, but they were definitely way
more tasty than the name or ingredients list suggests. Shopping
(23:22):
and cooking for one. As referenced at the top of
my email, I recently had to start learning how to
shop and cook for one. That's a harder adjustment than
I expected, even without the emotional elements involved in being
a forty five year old widower not food related. And
it's okay with me. If you don't feel like this part,
merit's reading on the podcast. But I'm on a bit
of a crusade. If you or anyone you know experienced
(23:46):
menstoration or even just has the plumbing for it, please
if you or they haven't already, learn what's normal for
your or their body, and then for everyone at any
time you experience anything outside of why it's normal, go
get it checked. It might be nothing, but it might
be everything. Earlier detection is the only thing that would
(24:09):
have saved my wife's life. Yeah, well, sorry for your loss,
first of all, so sorry, oh my goodness. Yeah. Um,
and absolutely y'all if I mean I know that, I
know that health insurance and health care in general in
the United States is very tricky. Um. But but if
(24:30):
you have any scrap of that or have other ways
to access, certainly preventive care, um, it is so important
and critical um to to get those words mean very
much the same thing. But but the cinnamon is the same. Yes, yeah,
go if something feels off, it might be so go
(24:51):
get it looked at, um because it might be expensive.
But um, but it's more expensive to lose you because
you're important. So yeah yeah, yeah, and that's a great Uh.
You're right about the adjustment of like shopping for one. Um. Yeah,
(25:11):
and just thank you for sharing that for all of
all of these points, uh, taking the time to to
give us this delight by writing yeah, yes, absolutely. Oh heck,
I'm trying to think of of any any of the
little things that I was trying to remember for the
end of this well come thoughts. I gotta try and
(25:36):
still haven't tried him. Oh oh heck, I did I
tell you this, Anny, I like bought some. I bought
some and intended to bring some to you, and then
I just ate them. I didn't I know, I know,
I didn't buy like that many, and I didn't realize
that everyone else who was visiting my home, which is
(25:57):
like three people, would want I under to keep them
as well. So yeah, I just it they went quickly. Yes,
the thought that counts Apparently they're very popular, so next time, Lauren,
next time. Oh no, Yeah, I love this about the
pronunciation as well as very sweet, because I was telling
(26:19):
Lauren I actually struggled with that part because I used
to say it. I said it how you used to say.
So I've also learned something that day. I used to
say aboratorium. Yeah, okay, yeah, I'm positive that that's how
I said it in my head. And then the first
time I heard arboretum, I was like, yeah, okay, yeah, okay,
(26:40):
that makes sense. It was definitely adding a syllable in
there that's not there now that you mentioned it. Uh.
I love this thing about the toothpicks on the keyboard.
That's great. And yes, yes to the c s I Miami,
I finally know. I finally know what it is. Yeah,
(27:02):
it could have been anything. They're they're like twenty nine
million of those shows and uh and I can't tell
them apart and I haven't watched any of them and
uh so right, thanks for narrowing it down. Yes, it's wonderful.
Um the black putting specifically at Universal Orlando. UM, I
(27:22):
am so entertained by this is like the flip side
of that, but I um, I've I've twice now encountered
um human beings from the UK being excited to be
there and then having this moment where they kind of
stop and go like it is this supposed to be
(27:42):
British food, right, yeah, which you know, so I'm not
positive that it's authentic either, but to be fair, I
have not had the breakfast. So yeah, well, listeners, you
can let us know. We were very interested to know.
(28:03):
Uh And speaking of we do have a little bit
more lestener mail for you, we do, but first we've
got one more quick break for a word from our
sponsors and we're back. Thank you sponsoring, Yes, thank you.
So we wanted to wrap this one up with a
(28:24):
couple of like in person messages, yeah, like physical letters, yeah,
physical letters. Uh. So I'm holding one right now from Rose,
who has sent us stuff in the past, frequently kicked
cats which she ye, yes, thank you, Yes, they were
(28:46):
much enjoyed at our last Dungeons and Dragons hang out
quite a hit. Oh yeah. And also some Marzapan so
I'm going to right, And then we had a follow
up that's Lauren old Eat so Rose rights here is
a quality box of Japanese kit cats. They are all
(29:06):
pretty self explanatory, except maybe the Save the Ocean is
a sea salt flavor made with Japanese sea salt. Since
Neslie is such a huge international company, it might be
cool to hear a podcast on it. I also included
some marzipan quality. Marzipan is difficult to find in the
United States, and I can only get it here in
Seattle during Christmas and Easter. Personally, I love and there's
(29:31):
a word that I cannot quite make it out, but
it looks like a German words. So if Rose, if
you want to write it and glarify, that'd be great. Okay, yeah, yeah,
But I thought this cherry one from Nita Egga would
be good too. The apple is not common, and personally
(29:52):
I prefer cherry or apricot, but I thought it would
be fun to try to. I hope someone else beat
me to the marzipan, but I hope you enjoy good
marzipan should give your mouth a slight tingle sensation. Happy spring. Oh,
I love it. I love it. Yes. We did have
(30:12):
a little confusion on the sea salts Save the Ocean. Yeah, yeah,
we were like, is this whale flavored? Yes? Is it
the turtle flavor. Um, it was not. It was sea
salt flavored and very nice. It was very nice. It
was very nice. Uh. But so I got this. I
(30:32):
went and got this package and had this and we
brought it to Dungeons and Dragons and with the marzipan
cats and we had like a nice little table set out.
And then Rose followed up with an email that very day.
Oh yeah, yeah, okay. I have been dutifully enjoying your
podcast as I drive around Seattle visiting cats. Recently you
(30:53):
had an episode on marzipan, and even though in following
episodes others have already sent you some, I wanted to
be sure you got some good German mars pan as well.
Makes your tongue feel fuzzy or tingle when you eat it. Sadly,
I did not send you the good stuff. Recently, at
my local grocery store, they got in their annual supply
of Easter candies, including a spring line of German mars pan.
(31:16):
Among them was an apple flavor never tried, and cherry.
It is the cherry I must now apologize for. It
is absolutely awful and I should have tried it before
sending you a bar. The mars pan is of good
quality and gives your tongue the right amount of tingle feeling. However,
the cherry flavor is that of cherry flavored cough syrup.
I literally just left the post office after shipping your
(31:39):
box when I tucked into my own cherry marsipan bar.
I had been looking high and low for a kind
called mozart made by reaver Um, but they have been
hard to come by. Instead of bars, their bond bonds
made with various combinations of marzipan, pistachio, hazelnut cream, and
liquid sour cherries. So I thought this cherry more Japan
(32:00):
bar would be along those lines. Nope. So still please
try it, but I understand if it is not for you.
It was not meant as a prank or hate mail.
I still love you and your food, fawning. If you're
in Seattle someday and have decided this has not put
you off marzipan, I will treat you to a small
marzipan potato. Yes, a potato made of marzipan, which is
(32:24):
quite the thing at the Scandinavian bakeries here. Yes. Okay,
First of all, we would never think it was hate mail. No, no, no, no,
I would definitely like continue eating it and be like
how interesting I hate this? Um, what an experience I
(32:45):
have witnessed Lauren do recently. So yeah, at at the
aforementioned D and D. Yeah, not not any of the
kick cats or we we actually didn't open up that
cherry bar having Annie having read this email before, brought
all this stuff to um to our event. Uh. But
it's really interesting because it's being i don't know, like
(33:07):
very German. Um. Uh. It definitely looks like a like
a salami. Like the concept is that, Like it looks
like a little like mortadella roll or something like that,
and like it's got it's really cute. Yeah, I'm pretty
I'm pretty into it. I did eat the apple one
and it was really good, Like the apple was nice
and tart um and uh but right, apricot and marzipan
(33:32):
is my more, um usual go to go to. Yeah,
I mean, even though we did not try it at
this particular event, it was the talk of it because
the looks the cherry one. Yeah. But yeah, we enjoyed everything,
whether it is just talking about it or trying it.
The kit Cats as always, Yeah, thank you so much, yes,
(33:57):
thank you. Um. And then also we heard from Shelly,
who sent us some coffee from roasters um. Shelly writes,
I happened to be roasting coffee and packaging subscription orders
on my podcast playlist brought me to your episode and
instant coffee. I sent you some coffee a while ago.
Honestly no clue how long that was, just time even
(34:17):
am meeting, and recently I've been wanting to send you more.
We started roasting some new single origins and have upgraded
our packaging with the help of some incredible local designers
who are amazing at what they do. As it seemed
like the universe was speaking to me, I paused packaging
subscriptions and put this package together for the two of you.
Thank you for what you do. I always enjoy listening
to each episode, finding out things I didn't know before,
(34:39):
are learning about a food I never knew existed. If
only I lived in Atlanta, I'm pretty sure I would
be friends with you both if I could be so lucky.
Thanks again, and I hope you enjoy ah well. First
of all, thank you, because I actually ran out of coffee.
I think the day I picked up that package and
I it was like the universe opened up that angels
(34:59):
were singing so good, Oh my goodness, that is that
is wonderful and important. Yes, yes, um, and I've been
much enjoying it. And thank you yes for keeping us supplied.
M m m m yes. And then Jan sent as
(35:20):
a book called Three Squares The Introduction of the American
Meal by Abigail Carol, Yes, which I have been meaning
to read and we I think we mentioned it because
I was so curious about the idea of where this,
this whole thing came from. Of three meals a day
and like what and like times of like breakfast, lunch,
and dinner. M so can't wait to check that out.
(35:42):
And uh, happy birthday, late birthday to Jan. Oh yes, yes,
happy birthday. Yes. And as always clearly I hope no
obligation to send as anything, oh no at all, but
thank you very much. It's very good, always always appreciated,
never necessary, yes, exactly um, and always appreciated. Just hearing
(36:05):
from all of you, all of these stories, these anecdotes
and fun quips and cultural notes. It's so great, UM,
so please keep those messages coming. Thanks to all of
these listeners for writing in. If you would like to
write to us, you can our email us Hello at
savor pods dot com and we're also on social media.
(36:26):
You can find us on Twitter, Facebook, and Instagram at
saver pod and we do hope to hear from you.
Saver is production of iHeart 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 superproducers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
(36:47):
more good things are coming your way
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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