June 1, 2022 • 47 mins
We turn once again to stories from you, excellent listeners! Spoon collections, Chocobo questions, and celebrations of various kinds feature large in this one – plus, how mispronunciations bring us together.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Sabor Protection of I Heart Radio.
I'm Anni Rees and I'm Laen vocal Bum and today
we have another listener Maile episode for you. We do
and I believe this is Listener Male twelve twelve. What
kind of sequels do we even look to at this point? Oh,
you've seen my list a Star Wars star now it is.
(00:34):
And I was telling you I bought a bunch of
Star Wars magazines. Yeah, because it's the anniversary and I
am preparing a weekend where we're going to watch the
prequels and we're gonna watch Obi Wan Kenobi and it's
gonna be so good. I am so excited for you.
Thank you. I'm excited too. I have about magazines. Yeah, heck,
(01:02):
even like a paper copy of a comic book. I can't.
I'm not. It's been a couple of years. Yeah. Yeah,
Well it was kind of embarrassing because I've bought four.
Uh And I was wearing a Star Wars shirt and
a Star Wars mask when I checked out, and I
was kind of like, this is who I am. Yeah, yeah,
(01:24):
that's okay, just to just own it, you know, that's fine. Yeah, yes,
thank you. I am very excited, also very excited about these.
As always, I did want to say, recently, I went
to clean out my desk because yes, as we've mentioned,
we are moving moving offices. Yeah, yes we are. And
(01:49):
I found so much physical listener mail that I've kept
from the early days of stuff warmed my heart. I
had the very first one we ever received, um, and
this one came with champagne bottle candles. Oh yeah, yeah,
I've got one of those on my desk right now. Yes, yes,
(02:14):
we do keep them, like I had all of them,
and it was just such a delight to look back
and remember, like, oh yeah, the early days when we
didn't know if anybody was gonna like this show and
we got these messages. It was a beautiful Yeah yeah,
I um right, yeah, I'm in the process. How I'm
in the I have a lot of books at the office.
(02:34):
I've been using the office kind of his like auxiliary
bookshelf space. Yeah. Um, and I'm like, oh no, so
I have to I have to box up a lot
of those, but um, but yeah, I did my first
run through where I got all the like, all the
like stuff out and yeah, oh my heck, um, I
am even without that like that is all still sitting
(02:58):
in a milk crate some way in my office, but
in my home office, but like within my line of sight. Currently,
I have three objects that y'all have sent us over
the years. Um, and there's others like lurking around around
behind me somewhere. But yeah, yeah, yeah, we keep them.
(03:20):
We're very I'm very sentimental, at least extremely sentimental. Again,
physical gifts are in no way expected, not necessary. No,
we love the electronic messages as well, all of them. Yes,
which we have a lot to go through. Okay, alright, okay, yes,
(03:40):
and we're starting with some messages about spoons. So many
spoon messages, so many spoon messages, and I lament that
we because all these spoon messages I think came with photos. Um,
so unfortunately you can't see them, but I guarantee they
(04:02):
are amazing. Yeah, oh goodness, y'all. If you ever send
us an image, if it's if it's okay for us
to like post it on social like Instagram or Twitter, maybe, um,
I don't. I think we're locked out of our Facebook
right now, so sorry if you've been trying to reach
(04:24):
us over there, um, but but yeah, yeah, if if you.
If you send us a photo and it's okay for
us to share it with everyone on social media, then
let us know. And if it's not, that's super okay,
like totally yeah. But anyway, these spoons, Oh, some spectacular spoons,
so Victoria wrote. At some point in late twenty nineteen,
(04:46):
my dad handed my mom a box of metal things
and said it was some stuff he wanted to get
rid of, be it sold, donated, thrown away, or turned
into found metal sculpture, which my mom does. I visit
her soon after when she was polishing off a silver
cup when she noticed words on the side and took
a closer look and exasperatedly, exasperatedly exclaimed that it's my
(05:12):
great grandfather's baby cup and had his full name and
date of birth on it. I looked into the box
and pulled out another cup and found my dad's name
and birthday engraved into the side. My mom said, I
may be divorced from your father, but I can't get
rid of these. They divorced and amicable terms, so she
(05:33):
has the cups hang off of the wall in her kitchen.
I've included a picture of my dad's cup also in
the pile was his baby fork with his first name
engraved and a reference picture to its size compared to
a normal sized fork. Plus, I just like to guess
about the fork. It's my favorite fork because the design
is so very extra, with a man in full tutor outfit,
(05:58):
sword hanging from his side, caring a cooked turkey, and
ivy vines swirl below and up the left side of
the image. The backside has someone's initials which you mentioned
in the spoon episode, and even more details of a
small plate holding two loaves of bread and presumably a
bottle of alcohol surrounded by teeny tiny ivy below the initials.
(06:22):
And yes, all three of the things I've shared with
you are sterling silver. I love it. Victoria later followed
up with recently I shared what remains of my dad's
baby silverware and my favorite fork. Now I offer you
pictures of various silver spoons, table spoons, serving spoons, and
(06:43):
other spoons and their degrees of fanciness. None of these
are my favorite spoon, though. That goes to what I
called the fairy spoon, which was the length of an
adult pinky finger, with a perfectly circular bowl the width
of a large pa and flowers adorning the hand and
was lost when I was ten. I do have a similar,
(07:04):
regular sized spoon, but there's something about really small versions
of things that people generally gravitate towards. I'm just not
realizing that I have the means to recreate this spoon.
I'm a jeweler with access to wax carving and metal casting.
I'm getting excited about having my fairy spoon again. Yes,
oh that's so cool. I know, right, Okay, like a,
(07:30):
it's really cool that your mother does like reclaimed metal working.
Um be, it's so I'm like really obsessed with um
lost wax casting, I have. I have a few friends
in the jewelry sphere and um and it's just it's
so I mean to forge, like forgive the pen, but
(07:51):
like so metal. I'm like it's sock and cool. Um hey,
and I love the you that you can recreate this.
I all these spoon images, which is such a phrase
to say, I have adored and I know it brought
(08:15):
me back reading these of like things that really important
to me when I was young. And I think I've
mentioned before I had a a fairy house when I
was Yeah, we're right, yeah, And I would like tend
to it and try to make it more palatable and
habitable for fairy, right, you want your fairy population to thrive. Yes,
(08:42):
And I just remember it being such a fun activity
for me and such something that was so lovely that
I got to believe in and participate in. And like,
I can imagine if I had a spoon, a fairy spoon,
how import that would have been to me. And so
(09:03):
I'm just in love with the idea that you can
recreate it. I'm very very happy that that is a
thing that can happen. And I hope that you sent
those pictures and updates. Yes, oh please do mm hmmm.
Another spoon message, Ryan wrote, I've been listening to you
(09:23):
wonderful people long enough that I've heard the original and
rerun episodes of food Stuff, but I finally have a
reason to email. I have been a spoon collector for
most of my life. I'm thirty five, and this is
my secret shame. I get a lot of heckling when
I mentioned my spoon. No. I started collecting when I
(09:47):
purchased a souvenir spoon from Disneyland picture included. I never
intended it to become the collection it is to day,
but it was helped along with contributions from family member
ers who went to some awesome places, and by my
parents seeking out spoons and gift shops and truck shops
for me while on vacations or while moving. Although the
(10:10):
growth of my collection has slowed, I still do get
them when I'm somewhere meaningful. My experience with collecting spoons
has also led me to noticing them in pop culture,
like the Droopers collection from mad Men, which was initially
displayed upside down but fixed in later episodes. I unfortunately
do not have my shame I mean collection displayed at
(10:34):
the moment, mostly because display cases for spoons don't fit
the aesthetics of my house. By the way, while people
do tend to laugh when I tell them I have
a spoon collection, I am not at all ashamed of it.
It's a fun way to remember trips. Yeah, yeah, right, yes, yes,
(10:55):
And I love this. I love I feel like I agree,
your spoon collection is a great way to remember trips.
And also, okay, literally today, this is not a joke.
I received a R two D two plush toy, a
(11:17):
Star Wars place Matt, a Star Wars lipstick. Okay, I
believe I got oh, I got some Star Wars cups
and plates from different people. So when you have a passion,
sometimes people just give you stuff and it's wonderful. Um,
(11:38):
it does feel strange because sometimes people come over and
you're like, yes, I have all this stuff. I didn't
buy it. Um, But I'm not mad about it. I'm
also very happy about it. But it wound up here
and it lives with me now and I can never
give it away because it means something that someone thought
(11:58):
of me and it's gonna do me. Yeah, exactly, very
happy about it. I'm not mad. But it was kind
of like I opened my mailbox to day. I was like,
oh wow, okay, yeah, but you know, it sounds like
you've got a similar thing going for you with spoons. Yeah, yeah,
(12:20):
yeah I have. Oh gosh, I'm like, what do I have?
It's similar like that? I guess, like maybe like like cephalopods,
Like I've had a number of cephalopod related gifts come
my way. Oh yeah, wow, We're gonna have to talk
about this more later. I like a cephalopod what they're nice,
(12:41):
they are, I agree, but I'm just curious. I just
want more informage oh well, yes, that is for later.
For now, Albert wrote, you have a spoon episode and
you didn't mention the spark l O L. I'm also
surprised with Annie's Far East experiences. You didn't mention the
(13:04):
Chinese spoon. Um. I think here in the western countries
it's most noticeable in Chinese restaurants, but also in Roman restaurants.
But that might have doubled the episode length since it
has its own history and culture. Um. So I was
listening to the Dates episode and when I realized Annie
had never seen Raiders of the Lost Arc, I actually
said out loud, what how is this possible? I saw
(13:26):
Raiders in theaters as a teenager. Yes, I'm old. But
the event I remember the most was when there was
a showing on campus in college. Everyone yelled out bad
Dates during the scene that Lauren mentioned. So, Annie, you
went on a tangent talking about um taking inspiration from
Final Fantasy for your D and D game. I've got
to ask, do you have monster stats for chocobos. I'm
(13:50):
looking for one to use in my campaign. Okay, so
a couple of things. Yes, the would look at the
I should call Chinese spoon. That would have been a
whole other thing. Yeah, and we should return to it. Also,
(14:11):
we have done an episode on the Sport and it
includes one of my favorite melancholy poems. Oh yeah, very
serious poetry has been written about the Sport, as it
turns out. Oh indeed, Oh indeed. I have seen Raiders
(14:31):
of the Lost Ark, but I was probably I was
very young, and I have not seen it since. Oh yeah,
but I have seen it and I've read about it. Heck,
that's a movie I've seen countless times, I'd say, like
definitely over twenty over the course of my life. Like
(14:53):
it was one of the ones I watched like over
and over again when I was a kid. There is
a great story about Marcia Lucas uh kind of rewriting
the ending of that maybe if you want to look
it up. Yes, as far as chocobos go. In final
Bassie and D and D. I okay, So I wrote
(15:14):
Albert back, and I told Albert. One of the funniest
things to me through this campaign has been there's kind
of like eight places the players have to go, and
through everyone there's sort of a creature that they can
name and then ride to the next place. This has
(15:35):
been like the heart of the campaign, like hours spent
naming the creature, talking to the creature. Yeah, I'm pretty
sure that originally, Annie, you intended for this to be
just kind of like a cute like like oh yeah,
like and now you have to go from one place
(15:55):
to the next. So here's your ride, here's your can left,
like get in, let's go. And we being exactly the
type of campaign that we are, We're like, okay, we
need detailed information about each animal. We all we need
to have discussions both with the animals and amongst ourselves.
(16:17):
Uh can I can I roll for perception if any
of these animals like has like like a certain tendency. Yes,
and some grudges have been built. Yeah. I was not
anticipating this, and perhaps I should have. Um, I love it.
(16:38):
Please don't take this as a critique, Lauren, but I
have to admit I was like, oh yep, I feel
like that, and like the cremato like probably took you
really by surprise. Yeah, the cremato definitely did. There was
(16:59):
a surprise CreI okay scene that like almost brought tears
from my eyes. It was very sweet. But we have
not done choco bows yet. Oh yet. Oh okay, alright,
choke out like two or three places to go, alright,
(17:19):
chocobles to look forward to. I love this. Oh yes,
that's gonna be great. But they're not going to be enemies.
So I didn't write out stats, which perhaps I should.
Maybe I will, Maybe I will, and I'll get back
to you. Oh goodness. I don't like. I don't like
(17:39):
the idea of us like doing something wrong and having
to fight Chocobo. I mean, of course, no evil laugh intended.
Um okay uh Klee wrote, I am a longtime fan
(18:02):
and have been waiting for the perfect opportunity to finally
write y'all. While listening to your episode on Spoons, an
old adolescent memory was unlocked for reference. I am turning
thirty this year, and I'm already having an existential crisis.
I remembered being in high school and just discovering YouTube.
Someone had recommended I watch Salad Fingers, and after doing so,
(18:26):
I became deeply disturbed over the title characters obsession with
Rusty Spoons. After remembering this strange series, I revisited it
after your episode, and yet still very disturbing, albeit intriguing.
So I thank you for unlocking that weird memory and
(18:46):
for teaching me about all sorts of cool food related things. Yes, okay,
so I am so happy you wrote this because when
we were doing that episode, I kept thinking of salad
finger and I was like, why she's she or they?
Uh no spoons involved, right, And then when you sent
(19:08):
in this email, I was like, oh, yes, I remember,
but I kept thinking of it. Oh oh yeah, I Um,
I was not thinking of it. I had, I guess,
blissfully locked my salad fingers memories away in some distant
corner of my brain with like a warning do not
touch dead inside, kind of like like notice on the memory.
(19:33):
But yeah, thank you for bringing it. No, I mean
seriously thank you, like oh man, and if any of
y'all have not witnessed, if you were not of an
internet age to have witnessed salad fingers um. I actually
didn't see it until gosh, maybe about five years ago,
which was quite late, um, because this was during the
age of like of like flash um animation being like
(19:55):
the primary form of entertainment on the Internet. Uh yeah,
my my roommate, uh, my roommates Jen and Andrew showed
that one to me, and I think I just it
was just a whole day of like us getting through
like one like five minute episode and me sitting back
(20:15):
and going, oh, oh no, yeah it's yeah. I was
in college when I watched them, and I was like,
I'm unsettled. I'm unsettled. Yeah, so I mean recommendation. I
(20:37):
guess if you want to be unsettled, check them out.
High quality entertainment for sure. Uh well, we do have
more mail from listeners for you. Um, but first we're
going to take a quick break for word from our sponsors.
(20:59):
Mm hm, and we're back. Thank you, sponsor, Yes, thank you.
And we're back with some emails about cheese. Oh yeah, yes,
Hannah wrote, I had to write to you while listening
(21:20):
to the Manchego episode because of a very special memory
from my wedding. I grew up in a family of
old hippiece, several of whom once grandparents, parents and uncle
now other uncle and aunt. Parents and uncle live on
adjoining properties on a big hill out in the northern
Michigan forest. It's a gorgeous spot and it's where we
(21:43):
got married. I am also lucky to be related to
and know many generous and talented people who donated their
time and skills to help make our wedding beautiful and special,
arranging flowers, decorating tables, baking cake, and been building and
setting up a little stage with a carved archway. As
(22:04):
you can imagine, the day before the wedding, we were
all running around like chickens without heads, trying to do
everything all at once, and so all of us forgot
about lunch. One aunt and uncle disappeared for a while
down to the house where they were staying another uncle's,
and when they reappeared, they were laden with platters of simple,
open faced sandwiches, a slice of whole grain bread, a
(22:28):
smear of mayo, a slice of minchego, and a big
slice of homegrown tomato with salt and pepper. By that time,
we were all starving and fell on the platters like wolves.
That sandwich is still one of the most delicious things
I've ever tasted. Nothing like exhaustion and excitement to wet
(22:49):
your appetite. Now I make them all the time when
our tomatoes are ripening, and they taste like family ps.
Of course, my aunt and uncle were using whatever they
found in my other uncle's fridge and garden, which at
the time included an entire wheel of manchego. When my
uncle finds something he likes, he commits. That sounds lovely.
(23:18):
I totally agree, Like when you're hungry and tired and
just those like fresh ingredients, is the best thing you've
ever eaten. So yeah, yeah, and there is. There's like nothing.
There are very few things in this world better than
a tomato that you have just picked from a garden. Yes,
(23:40):
it is so nice. Absolutely agree, Absolutely agree. And Hannah
sent in pictures of the wedding and it looked beautiful
and lovely and congratulations. M I'm like, oh, y'all, tell
(24:02):
us about all of your nice events, like really lives yes,
and she's all the way, especially nice events that include cheese.
Oh absolutely um. My cousin Elizabeth wrote, you've persuaded me
(24:23):
to have another try at Molee. I've grave concerns about
sweets and savories. My mother has interesting ideas about allowable
combinations of ingredients. Maybe I've only had a low quality
version before at Inauthentic restaurants, and that's why I haven't
enjoyed it before. Regarding Black Current, it's just better than
a lot of the stuff we can get here. Black Current,
(24:43):
Baby medicine. Better, water with Robina, That's not how you
say that. Water with Robina better, Ginger beer spiked with
Robina and gin way better. I love and miss it
so much. Black Current and licorice sweets are on the
old Amazon wish list. Also pictured Rue barb and Custard sweets,
prawn cocktail crisps, and mince pies from Fortnum and Mason's,
(25:07):
and like ten books and a mortaring pestel. Uh it's
called diversity people. I've been married into Lauren's lovable weirdo
clan for nearly five years. Five years, Lauren time for
a visit, and I've yet to have moxie. I'm scared
to say it all out as they may find out.
And don't get them started on werners. That's part of
(25:27):
the religion too. Also, I first had manchego on a
holiday in Majorca. We got it fresh from a grocer
in the equivalent of a strip mall. We dragged it
and several more ingredients back to the best Airbnb I've
ever had. We put it on everything and my eyes
were opened. Ah that sounds lovely. It really does. Oh,
(25:50):
it really does. Also um uh Rue Barbon custard is
one of those things that yes, I'm like, why don't
we have that here? A so good? I yeah, agreed.
One of my most requested pies that I make as
a rubarb pie, and it's just not something that I
would have made if we hadn't done that episode. Yeah,
(26:14):
I love rub barb. As I've said before, it's just
one of my absolute favorite things. Thanks to Grandma Lou
actually who um uh your your your grandma and mine,
um Elizabeth who who used to grow ruebarb in her garden.
So yeah. Yeah. Also, I'm very curious about those burners.
(26:38):
Oh um, that's a brand of ginger Ale. I believe
ginger Ale ginger Beer. Am I thinking of the right thing?
I believe, I am um as opposed to other brands
of ginger Ale, ginger Beer, etcetera, which are different. Oh
I see, I love it. I love it. It can
(27:00):
get very intense. Okay, all right, well we won't tell
anybody about your Moxie secret, but if they listen to this,
then you're in trouble. Yeah, but other other than you
and the you know, couple hundred thousand people listening to
this episode, your secrets safe with us. Um, Chad wrote us.
(27:24):
He wrote us a few messages. The first one UM
I had an interesting food experience to day and wanted
to share. I visited Mochi Nuts. The website says mochi
donut is the titillating product of the happy union between
Japanese rice cake chi and American style donuts, which originated
(27:44):
in Hawaii. Each mochi nut is like a donut made
of eight donut holes forming a circle, but with a
slightly chewy texture like donut tapioca. They were good. They
also have rice hot are a sausage or half a
piece of sausage plus a large chunk of cheese coated
(28:05):
into bat or presumably made with rice flour, and you
can get corn flakes or ram noodles on top of that.
Not bad. Some people may not like these rice hot
dogs because of how unusual they are, but I like
rooting for the under dog. I just wanted to put
it in here before we continue. I believe our new
(28:27):
office space which we are eventually going to move into,
um has I don't know that it's a Mochi nut,
but they have a place that sells mochy donuts which
has been popping up I have a friend who she's
like my TikTok friend sends me the TikTok because I'm
not on TikTok, and she sent me one about this
(28:48):
place in our new office space we're moving too, so
that's exciting. I'm happy to try it. I'm excited to
try it. Oh yeah, yeah, because I I love a
moochi um right. I've been seeing photos of these pop
up on you like Instagram and what I and they
look so good. They do indeed anything kind of chewy
like that. I'm just a m hm m m m um.
(29:11):
Chad went on, I appreciated your episode on dates because
I eat them frequently. I make two batches and run
each through the food processor. In each batch, I use
half of a twelve ounced carton pitted dates, one and
a half cups of walnuts, one cup unsweetened coconut flakes,
third cup cocoa powder, a splash of vanilla, a dash
of cinnamon, and perhaps cement extract or orange extract. Then
(29:33):
I formed the results into bite sized balls and put
them in the freezer. It's a snack that's less unhealthy
than candy, but makes me feel like I'm indulging myself. Now,
I just need to remember to eat a vegetable. Ps.
I am morally obligated to share this terrible date joke
with you. And so it's it's it's sort of it's
it's an image, but I'm going to describe what's going on. Okay.
(29:56):
So this is like a like a like an instruction
manual kind of thing, you know, like um, you know,
like like like like sort of like like akia ish okay,
so um. And then the title of this instruction is
how to get a hot date. Step one, get date,
and it's a picture, not a little wrinkly date. Step two,
(30:16):
heat it up. It's a picture of a microwave with
the date inside of it. Step three, hot date. You
got me? I laughed, and I and I think I grown.
That's about That's that's where we are, though, Laura. And
(30:39):
that's that's where we live. Yeah, I own property there.
If we were like on a monopoly board, bad pun
would be our whole stretch. Yeah, goodness, it would be.
Also that eight recipe sounds delicious, Oh it does. Yeah,
(31:03):
I've never really done I've never really done anything with
dates other than like maybe maybe i've like when I
was feeling fancy put cheese in them. Mostly I just
eat them. Um, yeah, no, I'll have to. I'll have
to try that sometime. It does sound so nice. Our feast,
our feast grows ever larger as this this episode, because
(31:25):
we do have some more listener 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 sponsor, Yes,
thank you, so, Amanda wrote, I know mailing things to
(31:47):
you as a little tricky right this moment, and my
crocheted person is also on vacation right now, but I'm
going to send this email now before I forget. I'd
love to send you guys my face cast iron panhandle
cover once it's easier for you to receive mail, and
I can send them a letter mail so shipping won't
(32:08):
be ridiculous from here in Canada. Uh, it's the best.
I just keep the handle cover on all times, including
washing and in the oven. My pan went from being
used rarely to living on my stove at all times.
If that's cool, I send these to you. I'd love
your mailing address when available. Requests of Skinny are wide
(32:30):
handle covers and some color preferences pictured here is mine
in the wide handled version. I'd be happy to send
as many as we'll fit in litter mail. This looks
so cool, listeners. Okay, so it's like a crochet handle
on cast iron handle, like it's amazing. I am shocked
(32:55):
it won't burst into flames, but apparently it doesn't. Yeah,
and I also adore that you have a crocheted person.
Me too. That is excellent. That is I want to
see this movie where you're like, I've got a crochepe person.
You're like quickly to my crochepe person emergency. Uh yeah.
(33:18):
And also I'm happy that they're on vacation right now.
Good for them, yes, yes, good for them. Their work
looks amazing. And also we always appreciate you listeners thinking
of us and these Oh yeah, because that is. I
do like if I'm going to injure myself in the kitchen,
I'm definitely going to burn. My dad taught me really good,
(33:41):
like like knife safety. Um, I'm I'm pretty good at
not having a knife mistake, but I oh yeah, oh yeah, yeah,
burns are a problem, it agreed. And also these little
crochet handles are very cute. Um yeah, so protection from
(34:05):
burns also cute, great. You know you know I love it.
Ben wrote, I loved your recent episode on cast Iron,
found it fascinating as always. However, it left me with
a burning question. I don't know if that was going on.
I have a cast iron frying pan myself that I
got for this past Christmas and want to look after
(34:27):
it properly. I've recently had to replace my gas hob
with an electric induction hob, a hundred year old house
with renovations during the Celtic Tiger. Don't even get me started. Thankfully,
the cast iron still works with induction. However, it seems
to heat up differently. For example, if I put butter
into the pan and then switch it on, the butter
(34:48):
starts to melt almost immediately. It's thrown off my cooking times,
and I was wondering if you came across any advice
during your research regarding different heating methods for cast iron.
I hope your next field trip is in the works.
I up the Asheville and Hawaii series and can't wait
to hear the next one. If you ever make it
to Ireland, we will have some great suggestions for you.
M oh I have never been to Ireland. And I
(35:12):
really want to go. Um. Also, I had to stop
and look up what the heck Celtic tiger is in
reference to Uh, there's like a whole like economic like
boom and then bust that happened in like the nineties
and two thousand's apparently, Uh, we had we had a
very similar thing, but we don't have nearly as cool
of a name for no or like the recession. Yeah,
(35:37):
it's just very sad sounding. So I'd be interested, Lauren,
because you did a lot of that like science research
I did. I researched it briefly after this email, and
from what I read, it should be the opposite, because
(35:58):
most people said, like the gas oven, given that your
the eye of the stove is big enough and that
everything else is working, the gas ovens should heat it
up more quickly than electric evans will electric stove top Okay, Okay, yeah, yeah,
(36:19):
so I don't. I'm very cutious, like I've almost like
we need more information from you been because I want
to know. But but but but induction is different from
electric so um uh so this might be actually and
we've had on our idealist for centuries centuries now, uh,
(36:39):
induction cook cook cooks stuff, cooking technology there you go. Yeah,
oh y'all, um, uh yeah, and oh heck, I think
either on Text Stuff or Forward Thinking, which are two
prior podcasts that I worked on before we started Savor.
(37:04):
I know that we did an episode on induction cooking
on it was probably on tech stuff. Um, so I
can like dig up those also century old notes. Um.
It's it's super super fascinating, um, the way that it works.
And I do not remember anything about it off the
top of my head because I completely remove everything from
(37:27):
my brain about four minutes after we finish a recording. Yeah,
who knows what even was the last topic we talked about.
I couldn't tell you there again as we talked about
in that episode. Uh. And also again, this was a
very brief Google search for me and trying to answer
this very differing answers that could be found. So I'm
(37:55):
just I'm so curious, like legitimately, very very cure sious
about this. Okay, okay. And in a month the next
time that we have like a like a technology episode
come up in the rotation, because I do have a
rotation for these things, Um, we can we can totally
like yeah, just just go on and do induction. Yeah, yes, yes,
(38:19):
all right so tbd Ben, Yeah, we'll let you know. Yes.
In the meantime, Leslie wrote on Instagram, I had to
pause the Reasoning episode halfway because the whole first half
sent me straight back to when I spent a month
in Germany for German wine school as a part of
my undergrad minor in Beverage service management. Yes, that was
(38:42):
is a real anyway, the gasoline smell is totally a thing,
and Germans take their reasonings very seriously. I think we
spent a good part of a whole one of three
educational weeks just in German wines and primarily that grape,
all though they have so many others. Annie, if you
(39:03):
ever want a wine, I'll buddy reach out and I'll
try to help. I might go all Charlie Day in
the mail room, but I also ran a tasting education
table most weekends when I worked at a wine shop
for a while. Now, to finish the rest of the episode, cheers,
that's awesome, Thank you so much. I love that. Like
(39:24):
you have a posse. Now, I know I'm gonna be
in the wine section and I'm gonna send out a
frantic message to these listeners and they're gonna it's gonna
be a Superhero's Unite type of feel it. Um, Charlie
Day is great. I'm I'm into it, um, and it
makes me very happy to hear these personal accounts of like, yes,
(39:49):
the gasoline smells a whole thing, and how seriously it's taken.
I love it. Oh, it's wonderful. M h Um. Confectionista
left us a review on Apple Podcasts that has a
story in it. So we wanted. We wanted to um,
we wanted to read this one. UM, they said, I
(40:11):
love this pod, one of my favorites. Your episode on
lamb Cakes brought back such wonderful memories for me growing
up in the late fifties and early sixties in southern
New Jersey. I used to go up to the cottage
every summer near Watertown, Waterton. I'm not sure how to
say it, and I didn't look it up. I'm sorry.
Near Waterton, New York. Um My beloved and Agnes h
(40:32):
aunt Agg owned this magical place on the shores of
Lake Ontario where our extended family would gather every year.
My sainted aunt put up with weirdo bookworm me and
encouraged me to help in the kitchen if I liked,
I did like, and once I expressed my love of
her molded lamb cake, she always made it for me
when I visited. I'm a coconut freak, so of course
(40:53):
the lamb's wool and the surrounding grass dyed green totally
enthralled me. Thanks for the memories. Oh I love that.
That is That is wonderful. Yeah. I love these memories
that you've all share with us, UM, that are just
so beautiful and lovely and have these connections of people
(41:16):
in your past and it's just very warming. Oh it is,
it is, and it's so um it's so good to
have those memories jogged, right, you know. Yeah. And also
thank you for the review. Yeah, oh my goodness. Oh
yeah yeah yeah. I generally one of our UH producers
(41:37):
alerted us to this one. UM. As a rule, I
do not look at the reviews on things like Apple
podcasts because it can occasionally be a wretched hive of
scumm and melanie and I don't need that stress in
my life. UM. But but this was so nice. Thank you, yes, yes,
(41:59):
and and everyone who has sent positive reviews, thank you
for thinking. Oh Yeah, yeah, it really um it like whatever,
like algorithm magic happens in the background. Um, it really
does help us out. So thank you for doing that. Yeah,
and we wanted to end with this one, which I
thought was just a really lovely encompassing of why these
(42:21):
listener mails are so beautiful and why these listener Males
segments are so beautiful. Um Test wrote on Instagram. Hi,
I just listened to your listener mail episode and everyone
writing in about mispronouncing food names made me feel that
warm I feel seen feeling, and specifically it made me
feel better about a very low stakes but high embarrassing
(42:43):
memory for me when I went to London and Europe
the first time. It was on a work trip. My
lovely coworkers took me to a fish and chips place.
We had black current survey at the end delicious. I
kept calling it kurant or karan because I didn't know
(43:04):
if it was French or something, and I had no
idea what I was doing. They didn't say anything, which
kind of said a lot L O L. I don't know,
but I feel silly when I think of that memory,
and I'm also grateful because I'm still friends with those
people and I know they totally tell me now that
we're way closer and actual friends. L O L. Thanks
(43:25):
for sharing all the listener mail. It makes me feel
like there's a little community of us out there in
the ether, which is sweet. You guys are super cool. Oh,
you guys are super cool. You are and I love this.
I love this. This is so I love this too.
I love hearing from you. I love how you interact
with other listener mail. Oh yeah, that's always my favorite. Yeah,
(43:49):
there is like a little community, and it's just so
it's like this feeling like you said this morem I
feel seen feeling um uh it just every time we
do these, it's it's such a delight and it's so
wonderful to hear from you. Um and they see these
connections and connections between you. It's great. I know I've
(44:11):
said it before, but like, but like to reiterate, like
it can be. Podcasting in general can be a really
like like lonely job, and especially during these are pandemic times.
You know, Annie and I are still in our home offices,
um just on like a skype call a couple of
times a week doing these episodes, and you know, so
(44:32):
it can be. It can be very isolating and it's
really um uh, it's really strange like doing that work
and then just kind of like sending it out and
being like I don't want all of anyone's listening. I
don't know what I thinks about it. It's it's so
far removed from the experience of like doing something in
front of a live audience, Like so far removed, um,
(44:52):
and so right. Having having this like like lifeline of
messages from you guys is just really really hacking good
you guys, it is. We love it, we appreciate it. Um.
I don't know. It does feel like we're in a
conversation with each other and it's beautiful and I'm so happy. Yes.
(45:15):
Oh also, uh, speaking speaking of um, there's oh goodness,
I'm going to get this like a little bit wrong
because I haven't gone and checked out the feature myself.
But on the I Heart Radio app, Um, if you
go to the app and then you go to our show, Um,
there is a way for y'all to send us like
(45:37):
a short voice message. I think I'm nearly positive. If
there's not, we can turn it on. Possibly this is
like a really good note. I'm like, I'm like maybe
you do this thing and then maybe it exists. I
don't know. Um uh but yeah yeah. So if you've
ever like said, like man typing, why can't I just
(46:00):
say this out loud? Um? Then yeah, you you have,
you have the option to do that. You do, you do. Uh,
it's I believe it's called talkback. Um. But you know, also,
if you want, you can always send us a voice memo.
We're you know, we're here. Yeah. Oh yeah, you can
(46:20):
reach out. We love hearing from you obviously, yes, yes,
and speaking of thanks to all the listeners have been
writing to us since the beginning. Um, and if you
would like to write to us, we would love to
hear from you. Our email is hello at savor pod
dot com. We're also on social media. You can find
us on Twitter, Facebook, and Instagram at savor pod and
(46:44):
we do hope to hear from you. Savor is a
production of I Heart Radio. For more podcasts my heart Radio,
you can visit the I Heart Radio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our superproducers Dylan Fagan and Andrew Howard. Thanks
to you for listening, and we hope that let's more
good things are coming your way.
Hello, and welcome to Sabor Protection of I Heart Radio.
I'm Anni Rees and I'm Laen vocal Bum and today
we have another listener Maile episode for you. We do
and I believe this is Listener Male twelve twelve. What
kind of sequels do we even look to at this point? Oh,
you've seen my list a Star Wars star now it is.
(00:34):
And I was telling you I bought a bunch of
Star Wars magazines. Yeah, because it's the anniversary and I
am preparing a weekend where we're going to watch the
prequels and we're gonna watch Obi Wan Kenobi and it's
gonna be so good. I am so excited for you.
Thank you. I'm excited too. I have about magazines. Yeah, heck,
(01:02):
even like a paper copy of a comic book. I can't.
I'm not. It's been a couple of years. Yeah. Yeah,
Well it was kind of embarrassing because I've bought four.
Uh And I was wearing a Star Wars shirt and
a Star Wars mask when I checked out, and I
was kind of like, this is who I am. Yeah, yeah,
(01:24):
that's okay, just to just own it, you know, that's fine. Yeah, yes,
thank you. I am very excited, also very excited about these.
As always, I did want to say, recently, I went
to clean out my desk because yes, as we've mentioned,
we are moving moving offices. Yeah, yes we are. And
(01:49):
I found so much physical listener mail that I've kept
from the early days of stuff warmed my heart. I
had the very first one we ever received, um, and
this one came with champagne bottle candles. Oh yeah, yeah,
I've got one of those on my desk right now. Yes, yes,
(02:14):
we do keep them, like I had all of them,
and it was just such a delight to look back
and remember, like, oh yeah, the early days when we
didn't know if anybody was gonna like this show and
we got these messages. It was a beautiful Yeah yeah,
I um right, yeah, I'm in the process. How I'm
in the I have a lot of books at the office.
(02:34):
I've been using the office kind of his like auxiliary
bookshelf space. Yeah. Um, and I'm like, oh no, so
I have to I have to box up a lot
of those, but um, but yeah, I did my first
run through where I got all the like, all the
like stuff out and yeah, oh my heck, um, I
am even without that like that is all still sitting
(02:58):
in a milk crate some way in my office, but
in my home office, but like within my line of sight. Currently,
I have three objects that y'all have sent us over
the years. Um, and there's others like lurking around around
behind me somewhere. But yeah, yeah, yeah, we keep them.
(03:20):
We're very I'm very sentimental, at least extremely sentimental. Again,
physical gifts are in no way expected, not necessary. No,
we love the electronic messages as well, all of them. Yes,
which we have a lot to go through. Okay, alright, okay, yes,
(03:40):
and we're starting with some messages about spoons. So many
spoon messages, so many spoon messages, and I lament that
we because all these spoon messages I think came with photos. Um,
so unfortunately you can't see them, but I guarantee they
(04:02):
are amazing. Yeah, oh goodness, y'all. If you ever send
us an image, if it's if it's okay for us
to like post it on social like Instagram or Twitter, maybe, um,
I don't. I think we're locked out of our Facebook
right now, so sorry if you've been trying to reach
(04:24):
us over there, um, but but yeah, yeah, if if you.
If you send us a photo and it's okay for
us to share it with everyone on social media, then
let us know. And if it's not, that's super okay,
like totally yeah. But anyway, these spoons, Oh, some spectacular spoons,
so Victoria wrote. At some point in late twenty nineteen,
(04:46):
my dad handed my mom a box of metal things
and said it was some stuff he wanted to get
rid of, be it sold, donated, thrown away, or turned
into found metal sculpture, which my mom does. I visit
her soon after when she was polishing off a silver
cup when she noticed words on the side and took
a closer look and exasperatedly, exasperatedly exclaimed that it's my
(05:12):
great grandfather's baby cup and had his full name and
date of birth on it. I looked into the box
and pulled out another cup and found my dad's name
and birthday engraved into the side. My mom said, I
may be divorced from your father, but I can't get
rid of these. They divorced and amicable terms, so she
(05:33):
has the cups hang off of the wall in her kitchen.
I've included a picture of my dad's cup also in
the pile was his baby fork with his first name
engraved and a reference picture to its size compared to
a normal sized fork. Plus, I just like to guess
about the fork. It's my favorite fork because the design
is so very extra, with a man in full tutor outfit,
(05:58):
sword hanging from his side, caring a cooked turkey, and
ivy vines swirl below and up the left side of
the image. The backside has someone's initials which you mentioned
in the spoon episode, and even more details of a
small plate holding two loaves of bread and presumably a
bottle of alcohol surrounded by teeny tiny ivy below the initials.
(06:22):
And yes, all three of the things I've shared with
you are sterling silver. I love it. Victoria later followed
up with recently I shared what remains of my dad's
baby silverware and my favorite fork. Now I offer you
pictures of various silver spoons, table spoons, serving spoons, and
(06:43):
other spoons and their degrees of fanciness. None of these
are my favorite spoon, though. That goes to what I
called the fairy spoon, which was the length of an
adult pinky finger, with a perfectly circular bowl the width
of a large pa and flowers adorning the hand and
was lost when I was ten. I do have a similar,
(07:04):
regular sized spoon, but there's something about really small versions
of things that people generally gravitate towards. I'm just not
realizing that I have the means to recreate this spoon.
I'm a jeweler with access to wax carving and metal casting.
I'm getting excited about having my fairy spoon again. Yes,
oh that's so cool. I know, right, Okay, like a,
(07:30):
it's really cool that your mother does like reclaimed metal working.
Um be, it's so I'm like really obsessed with um
lost wax casting, I have. I have a few friends
in the jewelry sphere and um and it's just it's
so I mean to forge, like forgive the pen, but
(07:51):
like so metal. I'm like it's sock and cool. Um hey,
and I love the you that you can recreate this.
I all these spoon images, which is such a phrase
to say, I have adored and I know it brought
(08:15):
me back reading these of like things that really important
to me when I was young. And I think I've
mentioned before I had a a fairy house when I
was Yeah, we're right, yeah, And I would like tend
to it and try to make it more palatable and
habitable for fairy, right, you want your fairy population to thrive. Yes,
(08:42):
And I just remember it being such a fun activity
for me and such something that was so lovely that
I got to believe in and participate in. And like,
I can imagine if I had a spoon, a fairy spoon,
how import that would have been to me. And so
(09:03):
I'm just in love with the idea that you can
recreate it. I'm very very happy that that is a
thing that can happen. And I hope that you sent
those pictures and updates. Yes, oh please do mm hmmm.
Another spoon message, Ryan wrote, I've been listening to you
(09:23):
wonderful people long enough that I've heard the original and
rerun episodes of food Stuff, but I finally have a
reason to email. I have been a spoon collector for
most of my life. I'm thirty five, and this is
my secret shame. I get a lot of heckling when
I mentioned my spoon. No. I started collecting when I
(09:47):
purchased a souvenir spoon from Disneyland picture included. I never
intended it to become the collection it is to day,
but it was helped along with contributions from family member
ers who went to some awesome places, and by my
parents seeking out spoons and gift shops and truck shops
for me while on vacations or while moving. Although the
(10:10):
growth of my collection has slowed, I still do get
them when I'm somewhere meaningful. My experience with collecting spoons
has also led me to noticing them in pop culture,
like the Droopers collection from mad Men, which was initially
displayed upside down but fixed in later episodes. I unfortunately
do not have my shame I mean collection displayed at
(10:34):
the moment, mostly because display cases for spoons don't fit
the aesthetics of my house. By the way, while people
do tend to laugh when I tell them I have
a spoon collection, I am not at all ashamed of it.
It's a fun way to remember trips. Yeah, yeah, right, yes, yes,
(10:55):
And I love this. I love I feel like I agree,
your spoon collection is a great way to remember trips.
And also, okay, literally today, this is not a joke.
I received a R two D two plush toy, a
(11:17):
Star Wars place Matt, a Star Wars lipstick. Okay, I
believe I got oh, I got some Star Wars cups
and plates from different people. So when you have a passion,
sometimes people just give you stuff and it's wonderful. Um,
(11:38):
it does feel strange because sometimes people come over and
you're like, yes, I have all this stuff. I didn't
buy it. Um, But I'm not mad about it. I'm
also very happy about it. But it wound up here
and it lives with me now and I can never
give it away because it means something that someone thought
(11:58):
of me and it's gonna do me. Yeah, exactly, very
happy about it. I'm not mad. But it was kind
of like I opened my mailbox to day. I was like,
oh wow, okay, yeah, but you know, it sounds like
you've got a similar thing going for you with spoons. Yeah, yeah,
(12:20):
yeah I have. Oh gosh, I'm like, what do I have?
It's similar like that? I guess, like maybe like like cephalopods,
Like I've had a number of cephalopod related gifts come
my way. Oh yeah, wow, We're gonna have to talk
about this more later. I like a cephalopod what they're nice,
(12:41):
they are, I agree, but I'm just curious. I just
want more informage oh well, yes, that is for later.
For now, Albert wrote, you have a spoon episode and
you didn't mention the spark l O L. I'm also
surprised with Annie's Far East experiences. You didn't mention the
(13:04):
Chinese spoon. Um. I think here in the western countries
it's most noticeable in Chinese restaurants, but also in Roman restaurants.
But that might have doubled the episode length since it
has its own history and culture. Um. So I was
listening to the Dates episode and when I realized Annie
had never seen Raiders of the Lost Arc, I actually
said out loud, what how is this possible? I saw
(13:26):
Raiders in theaters as a teenager. Yes, I'm old. But
the event I remember the most was when there was
a showing on campus in college. Everyone yelled out bad
Dates during the scene that Lauren mentioned. So, Annie, you
went on a tangent talking about um taking inspiration from
Final Fantasy for your D and D game. I've got
to ask, do you have monster stats for chocobos. I'm
(13:50):
looking for one to use in my campaign. Okay, so
a couple of things. Yes, the would look at the
I should call Chinese spoon. That would have been a
whole other thing. Yeah, and we should return to it. Also,
(14:11):
we have done an episode on the Sport and it
includes one of my favorite melancholy poems. Oh yeah, very
serious poetry has been written about the Sport, as it
turns out. Oh indeed, Oh indeed. I have seen Raiders
(14:31):
of the Lost Ark, but I was probably I was
very young, and I have not seen it since. Oh yeah,
but I have seen it and I've read about it. Heck,
that's a movie I've seen countless times, I'd say, like
definitely over twenty over the course of my life. Like
(14:53):
it was one of the ones I watched like over
and over again when I was a kid. There is
a great story about Marcia Lucas uh kind of rewriting
the ending of that maybe if you want to look
it up. Yes, as far as chocobos go. In final
Bassie and D and D. I okay, So I wrote
(15:14):
Albert back, and I told Albert. One of the funniest
things to me through this campaign has been there's kind
of like eight places the players have to go, and
through everyone there's sort of a creature that they can
name and then ride to the next place. This has
(15:35):
been like the heart of the campaign, like hours spent
naming the creature, talking to the creature. Yeah, I'm pretty
sure that originally, Annie, you intended for this to be
just kind of like a cute like like oh yeah,
like and now you have to go from one place
(15:55):
to the next. So here's your ride, here's your can left,
like get in, let's go. And we being exactly the
type of campaign that we are, We're like, okay, we
need detailed information about each animal. We all we need
to have discussions both with the animals and amongst ourselves.
(16:17):
Uh can I can I roll for perception if any
of these animals like has like like a certain tendency. Yes,
and some grudges have been built. Yeah. I was not
anticipating this, and perhaps I should have. Um, I love it.
(16:38):
Please don't take this as a critique, Lauren, but I
have to admit I was like, oh yep, I feel
like that, and like the cremato like probably took you
really by surprise. Yeah, the cremato definitely did. There was
(16:59):
a surprise CreI okay scene that like almost brought tears
from my eyes. It was very sweet. But we have
not done choco bows yet. Oh yet. Oh okay, alright,
choke out like two or three places to go, alright,
(17:19):
chocobles to look forward to. I love this. Oh yes,
that's gonna be great. But they're not going to be enemies.
So I didn't write out stats, which perhaps I should.
Maybe I will, Maybe I will, and I'll get back
to you. Oh goodness. I don't like. I don't like
(17:39):
the idea of us like doing something wrong and having
to fight Chocobo. I mean, of course, no evil laugh intended.
Um okay uh Klee wrote, I am a longtime fan
(18:02):
and have been waiting for the perfect opportunity to finally
write y'all. While listening to your episode on Spoons, an
old adolescent memory was unlocked for reference. I am turning
thirty this year, and I'm already having an existential crisis.
I remembered being in high school and just discovering YouTube.
Someone had recommended I watch Salad Fingers, and after doing so,
(18:26):
I became deeply disturbed over the title characters obsession with
Rusty Spoons. After remembering this strange series, I revisited it
after your episode, and yet still very disturbing, albeit intriguing.
So I thank you for unlocking that weird memory and
(18:46):
for teaching me about all sorts of cool food related things. Yes, okay,
so I am so happy you wrote this because when
we were doing that episode, I kept thinking of salad
finger and I was like, why she's she or they?
Uh no spoons involved, right, And then when you sent
(19:08):
in this email, I was like, oh, yes, I remember,
but I kept thinking of it. Oh oh yeah, I Um,
I was not thinking of it. I had, I guess,
blissfully locked my salad fingers memories away in some distant
corner of my brain with like a warning do not
touch dead inside, kind of like like notice on the memory.
(19:33):
But yeah, thank you for bringing it. No, I mean
seriously thank you, like oh man, and if any of
y'all have not witnessed, if you were not of an
internet age to have witnessed salad fingers um. I actually
didn't see it until gosh, maybe about five years ago,
which was quite late, um, because this was during the
age of like of like flash um animation being like
(19:55):
the primary form of entertainment on the Internet. Uh yeah,
my my roommate, uh, my roommates Jen and Andrew showed
that one to me, and I think I just it
was just a whole day of like us getting through
like one like five minute episode and me sitting back
(20:15):
and going, oh, oh no, yeah it's yeah. I was
in college when I watched them, and I was like,
I'm unsettled. I'm unsettled. Yeah, so I mean recommendation. I
(20:37):
guess if you want to be unsettled, check them out.
High quality entertainment for sure. Uh well, we do have
more mail from listeners for you. Um, but first we're
going to take a quick break for word from our sponsors.
(20:59):
Mm hm, and we're back. Thank you, sponsor, Yes, thank you.
And we're back with some emails about cheese. Oh yeah, yes,
Hannah wrote, I had to write to you while listening
(21:20):
to the Manchego episode because of a very special memory
from my wedding. I grew up in a family of
old hippiece, several of whom once grandparents, parents and uncle
now other uncle and aunt. Parents and uncle live on
adjoining properties on a big hill out in the northern
Michigan forest. It's a gorgeous spot and it's where we
(21:43):
got married. I am also lucky to be related to
and know many generous and talented people who donated their
time and skills to help make our wedding beautiful and special,
arranging flowers, decorating tables, baking cake, and been building and
setting up a little stage with a carved archway. As
(22:04):
you can imagine, the day before the wedding, we were
all running around like chickens without heads, trying to do
everything all at once, and so all of us forgot
about lunch. One aunt and uncle disappeared for a while
down to the house where they were staying another uncle's,
and when they reappeared, they were laden with platters of simple,
open faced sandwiches, a slice of whole grain bread, a
(22:28):
smear of mayo, a slice of minchego, and a big
slice of homegrown tomato with salt and pepper. By that time,
we were all starving and fell on the platters like wolves.
That sandwich is still one of the most delicious things
I've ever tasted. Nothing like exhaustion and excitement to wet
(22:49):
your appetite. Now I make them all the time when
our tomatoes are ripening, and they taste like family ps.
Of course, my aunt and uncle were using whatever they
found in my other uncle's fridge and garden, which at
the time included an entire wheel of manchego. When my
uncle finds something he likes, he commits. That sounds lovely.
(23:18):
I totally agree, Like when you're hungry and tired and
just those like fresh ingredients, is the best thing you've
ever eaten. So yeah, yeah, and there is. There's like nothing.
There are very few things in this world better than
a tomato that you have just picked from a garden. Yes,
(23:40):
it is so nice. Absolutely agree, Absolutely agree. And Hannah
sent in pictures of the wedding and it looked beautiful
and lovely and congratulations. M I'm like, oh, y'all, tell
(24:02):
us about all of your nice events, like really lives yes,
and she's all the way, especially nice events that include cheese.
Oh absolutely um. My cousin Elizabeth wrote, you've persuaded me
(24:23):
to have another try at Molee. I've grave concerns about
sweets and savories. My mother has interesting ideas about allowable
combinations of ingredients. Maybe I've only had a low quality
version before at Inauthentic restaurants, and that's why I haven't
enjoyed it before. Regarding Black Current, it's just better than
a lot of the stuff we can get here. Black Current,
(24:43):
Baby medicine. Better, water with Robina, That's not how you
say that. Water with Robina better, Ginger beer spiked with
Robina and gin way better. I love and miss it
so much. Black Current and licorice sweets are on the
old Amazon wish list. Also pictured Rue barb and Custard sweets,
prawn cocktail crisps, and mince pies from Fortnum and Mason's,
(25:07):
and like ten books and a mortaring pestel. Uh it's
called diversity people. I've been married into Lauren's lovable weirdo
clan for nearly five years. Five years, Lauren time for
a visit, and I've yet to have moxie. I'm scared
to say it all out as they may find out.
And don't get them started on werners. That's part of
(25:27):
the religion too. Also, I first had manchego on a
holiday in Majorca. We got it fresh from a grocer
in the equivalent of a strip mall. We dragged it
and several more ingredients back to the best Airbnb I've
ever had. We put it on everything and my eyes
were opened. Ah that sounds lovely. It really does. Oh,
(25:50):
it really does. Also um uh Rue Barbon custard is
one of those things that yes, I'm like, why don't
we have that here? A so good? I yeah, agreed.
One of my most requested pies that I make as
a rubarb pie, and it's just not something that I
would have made if we hadn't done that episode. Yeah,
(26:14):
I love rub barb. As I've said before, it's just
one of my absolute favorite things. Thanks to Grandma Lou
actually who um uh your your your grandma and mine,
um Elizabeth who who used to grow ruebarb in her garden.
So yeah. Yeah. Also, I'm very curious about those burners.
(26:38):
Oh um, that's a brand of ginger Ale. I believe
ginger Ale ginger Beer. Am I thinking of the right thing?
I believe, I am um as opposed to other brands
of ginger Ale, ginger Beer, etcetera, which are different. Oh
I see, I love it. I love it. It can
(27:00):
get very intense. Okay, all right, well we won't tell
anybody about your Moxie secret, but if they listen to this,
then you're in trouble. Yeah, but other other than you
and the you know, couple hundred thousand people listening to
this episode, your secrets safe with us. Um, Chad wrote us.
(27:24):
He wrote us a few messages. The first one UM
I had an interesting food experience to day and wanted
to share. I visited Mochi Nuts. The website says mochi
donut is the titillating product of the happy union between
Japanese rice cake chi and American style donuts, which originated
(27:44):
in Hawaii. Each mochi nut is like a donut made
of eight donut holes forming a circle, but with a
slightly chewy texture like donut tapioca. They were good. They
also have rice hot are a sausage or half a
piece of sausage plus a large chunk of cheese coated
(28:05):
into bat or presumably made with rice flour, and you
can get corn flakes or ram noodles on top of that.
Not bad. Some people may not like these rice hot
dogs because of how unusual they are, but I like
rooting for the under dog. I just wanted to put
it in here before we continue. I believe our new
(28:27):
office space which we are eventually going to move into,
um has I don't know that it's a Mochi nut,
but they have a place that sells mochy donuts which
has been popping up I have a friend who she's
like my TikTok friend sends me the TikTok because I'm
not on TikTok, and she sent me one about this
(28:48):
place in our new office space we're moving too, so
that's exciting. I'm happy to try it. I'm excited to
try it. Oh yeah, yeah, because I I love a
moochi um right. I've been seeing photos of these pop
up on you like Instagram and what I and they
look so good. They do indeed anything kind of chewy
like that. I'm just a m hm m m m um.
(29:11):
Chad went on, I appreciated your episode on dates because
I eat them frequently. I make two batches and run
each through the food processor. In each batch, I use
half of a twelve ounced carton pitted dates, one and
a half cups of walnuts, one cup unsweetened coconut flakes,
third cup cocoa powder, a splash of vanilla, a dash
of cinnamon, and perhaps cement extract or orange extract. Then
(29:33):
I formed the results into bite sized balls and put
them in the freezer. It's a snack that's less unhealthy
than candy, but makes me feel like I'm indulging myself. Now,
I just need to remember to eat a vegetable. Ps.
I am morally obligated to share this terrible date joke
with you. And so it's it's it's sort of it's
it's an image, but I'm going to describe what's going on. Okay.
(29:56):
So this is like a like a like an instruction
manual kind of thing, you know, like um, you know,
like like like like sort of like like akia ish okay,
so um. And then the title of this instruction is
how to get a hot date. Step one, get date,
and it's a picture, not a little wrinkly date. Step two,
(30:16):
heat it up. It's a picture of a microwave with
the date inside of it. Step three, hot date. You
got me? I laughed, and I and I think I grown.
That's about That's that's where we are, though, Laura. And
(30:39):
that's that's where we live. Yeah, I own property there.
If we were like on a monopoly board, bad pun
would be our whole stretch. Yeah, goodness, it would be.
Also that eight recipe sounds delicious, Oh it does. Yeah,
(31:03):
I've never really done I've never really done anything with
dates other than like maybe maybe i've like when I
was feeling fancy put cheese in them. Mostly I just
eat them. Um, yeah, no, I'll have to. I'll have
to try that sometime. It does sound so nice. Our feast,
our feast grows ever larger as this this episode, because
(31:25):
we do have some more listener 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 sponsor, Yes,
thank you, so, Amanda wrote, I know mailing things to
(31:47):
you as a little tricky right this moment, and my
crocheted person is also on vacation right now, but I'm
going to send this email now before I forget. I'd
love to send you guys my face cast iron panhandle
cover once it's easier for you to receive mail, and
I can send them a letter mail so shipping won't
(32:08):
be ridiculous from here in Canada. Uh, it's the best.
I just keep the handle cover on all times, including
washing and in the oven. My pan went from being
used rarely to living on my stove at all times.
If that's cool, I send these to you. I'd love
your mailing address when available. Requests of Skinny are wide
(32:30):
handle covers and some color preferences pictured here is mine
in the wide handled version. I'd be happy to send
as many as we'll fit in litter mail. This looks
so cool, listeners. Okay, so it's like a crochet handle
on cast iron handle, like it's amazing. I am shocked
(32:55):
it won't burst into flames, but apparently it doesn't. Yeah,
and I also adore that you have a crocheted person.
Me too. That is excellent. That is I want to
see this movie where you're like, I've got a crochepe person.
You're like quickly to my crochepe person emergency. Uh yeah.
(33:18):
And also I'm happy that they're on vacation right now.
Good for them, yes, yes, good for them. Their work
looks amazing. And also we always appreciate you listeners thinking
of us and these Oh yeah, because that is. I
do like if I'm going to injure myself in the kitchen,
I'm definitely going to burn. My dad taught me really good,
(33:41):
like like knife safety. Um, I'm I'm pretty good at
not having a knife mistake, but I oh yeah, oh yeah, yeah,
burns are a problem, it agreed. And also these little
crochet handles are very cute. Um yeah, so protection from
(34:05):
burns also cute, great. You know you know I love it.
Ben wrote, I loved your recent episode on cast Iron,
found it fascinating as always. However, it left me with
a burning question. I don't know if that was going on.
I have a cast iron frying pan myself that I
got for this past Christmas and want to look after
(34:27):
it properly. I've recently had to replace my gas hob
with an electric induction hob, a hundred year old house
with renovations during the Celtic Tiger. Don't even get me started. Thankfully,
the cast iron still works with induction. However, it seems
to heat up differently. For example, if I put butter
into the pan and then switch it on, the butter
(34:48):
starts to melt almost immediately. It's thrown off my cooking times,
and I was wondering if you came across any advice
during your research regarding different heating methods for cast iron.
I hope your next field trip is in the works.
I up the Asheville and Hawaii series and can't wait
to hear the next one. If you ever make it
to Ireland, we will have some great suggestions for you.
M oh I have never been to Ireland. And I
(35:12):
really want to go. Um. Also, I had to stop
and look up what the heck Celtic tiger is in
reference to Uh, there's like a whole like economic like
boom and then bust that happened in like the nineties
and two thousand's apparently, Uh, we had we had a
very similar thing, but we don't have nearly as cool
of a name for no or like the recession. Yeah,
(35:37):
it's just very sad sounding. So I'd be interested, Lauren,
because you did a lot of that like science research
I did. I researched it briefly after this email, and
from what I read, it should be the opposite, because
(35:58):
most people said, like the gas oven, given that your
the eye of the stove is big enough and that
everything else is working, the gas ovens should heat it
up more quickly than electric evans will electric stove top Okay, Okay, yeah, yeah,
(36:19):
so I don't. I'm very cutious, like I've almost like
we need more information from you been because I want
to know. But but but but induction is different from
electric so um uh so this might be actually and
we've had on our idealist for centuries centuries now, uh,
(36:39):
induction cook cook cooks stuff, cooking technology there you go. Yeah,
oh y'all, um, uh yeah, and oh heck, I think
either on Text Stuff or Forward Thinking, which are two
prior podcasts that I worked on before we started Savor.
(37:04):
I know that we did an episode on induction cooking
on it was probably on tech stuff. Um, so I
can like dig up those also century old notes. Um.
It's it's super super fascinating, um, the way that it works.
And I do not remember anything about it off the
top of my head because I completely remove everything from
(37:27):
my brain about four minutes after we finish a recording. Yeah,
who knows what even was the last topic we talked about.
I couldn't tell you there again as we talked about
in that episode. Uh. And also again, this was a
very brief Google search for me and trying to answer
this very differing answers that could be found. So I'm
(37:55):
just I'm so curious, like legitimately, very very cure sious
about this. Okay, okay. And in a month the next
time that we have like a like a technology episode
come up in the rotation, because I do have a
rotation for these things, Um, we can we can totally
like yeah, just just go on and do induction. Yeah, yes, yes,
(38:19):
all right so tbd Ben, Yeah, we'll let you know. Yes.
In the meantime, Leslie wrote on Instagram, I had to
pause the Reasoning episode halfway because the whole first half
sent me straight back to when I spent a month
in Germany for German wine school as a part of
my undergrad minor in Beverage service management. Yes, that was
(38:42):
is a real anyway, the gasoline smell is totally a thing,
and Germans take their reasonings very seriously. I think we
spent a good part of a whole one of three
educational weeks just in German wines and primarily that grape,
all though they have so many others. Annie, if you
(39:03):
ever want a wine, I'll buddy reach out and I'll
try to help. I might go all Charlie Day in
the mail room, but I also ran a tasting education
table most weekends when I worked at a wine shop
for a while. Now, to finish the rest of the episode, cheers,
that's awesome, Thank you so much. I love that. Like
(39:24):
you have a posse. Now, I know I'm gonna be
in the wine section and I'm gonna send out a
frantic message to these listeners and they're gonna it's gonna
be a Superhero's Unite type of feel it. Um, Charlie
Day is great. I'm I'm into it, um, and it
makes me very happy to hear these personal accounts of like, yes,
(39:49):
the gasoline smells a whole thing, and how seriously it's taken.
I love it. Oh, it's wonderful. M h Um. Confectionista
left us a review on Apple Podcasts that has a
story in it. So we wanted. We wanted to um,
we wanted to read this one. UM, they said, I
(40:11):
love this pod, one of my favorites. Your episode on
lamb Cakes brought back such wonderful memories for me growing
up in the late fifties and early sixties in southern
New Jersey. I used to go up to the cottage
every summer near Watertown, Waterton. I'm not sure how to
say it, and I didn't look it up. I'm sorry.
Near Waterton, New York. Um My beloved and Agnes h
(40:32):
aunt Agg owned this magical place on the shores of
Lake Ontario where our extended family would gather every year.
My sainted aunt put up with weirdo bookworm me and
encouraged me to help in the kitchen if I liked,
I did like, and once I expressed my love of
her molded lamb cake, she always made it for me
when I visited. I'm a coconut freak, so of course
(40:53):
the lamb's wool and the surrounding grass dyed green totally
enthralled me. Thanks for the memories. Oh I love that.
That is That is wonderful. Yeah. I love these memories
that you've all share with us, UM, that are just
so beautiful and lovely and have these connections of people
(41:16):
in your past and it's just very warming. Oh it is,
it is, and it's so um it's so good to
have those memories jogged, right, you know. Yeah. And also
thank you for the review. Yeah, oh my goodness. Oh
yeah yeah yeah. I generally one of our UH producers
(41:37):
alerted us to this one. UM. As a rule, I
do not look at the reviews on things like Apple
podcasts because it can occasionally be a wretched hive of
scumm and melanie and I don't need that stress in
my life. UM. But but this was so nice. Thank you, yes, yes,
(41:59):
and and everyone who has sent positive reviews, thank you
for thinking. Oh Yeah, yeah, it really um it like whatever,
like algorithm magic happens in the background. Um, it really
does help us out. So thank you for doing that. Yeah,
and we wanted to end with this one, which I
thought was just a really lovely encompassing of why these
(42:21):
listener mails are so beautiful and why these listener Males
segments are so beautiful. Um Test wrote on Instagram. Hi,
I just listened to your listener mail episode and everyone
writing in about mispronouncing food names made me feel that
warm I feel seen feeling, and specifically it made me
feel better about a very low stakes but high embarrassing
(42:43):
memory for me when I went to London and Europe
the first time. It was on a work trip. My
lovely coworkers took me to a fish and chips place.
We had black current survey at the end delicious. I
kept calling it kurant or karan because I didn't know
(43:04):
if it was French or something, and I had no
idea what I was doing. They didn't say anything, which
kind of said a lot L O L. I don't know,
but I feel silly when I think of that memory,
and I'm also grateful because I'm still friends with those
people and I know they totally tell me now that
we're way closer and actual friends. L O L. Thanks
(43:25):
for sharing all the listener mail. It makes me feel
like there's a little community of us out there in
the ether, which is sweet. You guys are super cool. Oh,
you guys are super cool. You are and I love this.
I love this. This is so I love this too.
I love hearing from you. I love how you interact
with other listener mail. Oh yeah, that's always my favorite. Yeah,
(43:49):
there is like a little community, and it's just so
it's like this feeling like you said this morem I
feel seen feeling um uh it just every time we
do these, it's it's such a delight and it's so
wonderful to hear from you. Um and they see these
connections and connections between you. It's great. I know I've
(44:11):
said it before, but like, but like to reiterate, like
it can be. Podcasting in general can be a really
like like lonely job, and especially during these are pandemic times.
You know, Annie and I are still in our home offices,
um just on like a skype call a couple of
times a week doing these episodes, and you know, so
(44:32):
it can be. It can be very isolating and it's
really um uh, it's really strange like doing that work
and then just kind of like sending it out and
being like I don't want all of anyone's listening. I
don't know what I thinks about it. It's it's so
far removed from the experience of like doing something in
front of a live audience, Like so far removed, um,
(44:52):
and so right. Having having this like like lifeline of
messages from you guys is just really really hacking good
you guys, it is. We love it, we appreciate it. Um.
I don't know. It does feel like we're in a
conversation with each other and it's beautiful and I'm so happy. Yes.
(45:15):
Oh also, uh, speaking speaking of um, there's oh goodness,
I'm going to get this like a little bit wrong
because I haven't gone and checked out the feature myself.
But on the I Heart Radio app, Um, if you
go to the app and then you go to our show, Um,
there is a way for y'all to send us like
(45:37):
a short voice message. I think I'm nearly positive. If
there's not, we can turn it on. Possibly this is
like a really good note. I'm like, I'm like maybe
you do this thing and then maybe it exists. I
don't know. Um uh but yeah yeah. So if you've
ever like said, like man typing, why can't I just
(46:00):
say this out loud? Um? Then yeah, you you have,
you have the option to do that. You do, you do. Uh,
it's I believe it's called talkback. Um. But you know, also,
if you want, you can always send us a voice memo.
We're you know, we're here. Yeah. Oh yeah, you can
(46:20):
reach out. We love hearing from you obviously, yes, yes,
and speaking of thanks to all the listeners have been
writing to us since the beginning. Um, and if you
would like to write to us, we would love to
hear from you. Our email is hello at savor pod
dot com. We're also on social media. You can find
us on Twitter, Facebook, and Instagram at savor pod and
(46:44):
we do hope to hear from you. Savor is a
production of I Heart Radio. For more podcasts my heart Radio,
you can visit the I Heart Radio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our superproducers Dylan Fagan and Andrew Howard. Thanks
to you for listening, and we hope that let's more
good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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