Listener Mail XIII: The Story of the Faithful Inbox

While on our mission to record this episode, we encountered some mysterious technical difficulties – but the mail must go on. In this journey to the inbox, we encounter cloudberry memories, an opposition of frog opinions, and lots of nerdy stuff.

See omnystudio.com/listener for privacy information.

Episode Transcript

Speaker 1 (00:08):
Hello, and welcome to Savor production of I Heart Radio.
I'm Annie Reese and I'm Lauren Vocal Bomb, and today
we have another listener Maile episode for you. Yes, and
you know we love these we do. I want to
say that because what I'm about to say might make
it sound like we don't. That's not the case. But

(00:29):
this is our thir listener mail. Yeah, huge milestone, right right.
That that means that a lot of you have been
really awesome for a long time now. Yes, and I
put up with our increasingly obscure Star Wars Bond names
and it's only going to continue, I promise. Yeah, and

(00:51):
we're not sorry. We make zero apologies about that. No never,
no never. But a little peek behind the curtains. This
is actually the third time I've recorded this one. Lauren's
second time. It's it's only my second I right. So
Annie had a little bit of a glitch the first
time that we were recording. We're still not actually positive

(01:11):
what it was, which makes which makes these sessions just
very exciting. It just really gets the heart rate going.
It is. You know, we got too comfortable in our
cushion studio slash home Studios and the ghost of my
machine was not happy that I was trying to take
off time for my birthday. So maybe one day it'll

(01:33):
be like, if we ever get a Patreon or something
will release, we'll release the safer cut. Yeah. Yeah, because
it sounds. It sounds creepy. It sounds like the worst
auto tune you can imagine, and it's just throughout and
only on my voice right right, Lauren's responding very normally. Yeah,

(01:54):
as though Annie is not haunted, which she clearly is.
It had experience with some my electronics having some issues,
you know, ghostly issues. And this is the thirteenth episodes.
I mean, I mean, I mean, okay, but I tell
you this because if this, if we get to the

(02:15):
end of this one and there's another problem, then it's
cursed and it's going to be like you're going to
hear the Glish chat episode. Yeah, that's it, that's just it. Yeah,
for Annie's personal sanity, we cannot record. I had to
rerecord on my birthday. Everybody, I'm not doing this just
to get late birthday messages and pity, I promise, but
I had to do it on my birthday, but also

(02:36):
happy belated birthday, and that's all I wanted it was
all a big scheme. But Laura and I are honestly,
I like to think we're really good friends. Were very
natural to each other. But this is a fun experiment
because it's like we're being honest with you. We've already

(02:58):
done this before. Yeah, and these episodes are so conversational,
and it's really difficult to, like, um, to to recreate conversation. Um.
I don't know if in y'all's Daily Lives dear listeners
you've ever tried to do that. But it's very strange, um,
just repeating a conversation and trying to make it sound natural. Um.

(03:20):
So if we start sounding really heck and weird, it's
not because it's the episode. It's just episode. I mean
also kind of sound weird a lot. So that's kind
of a hard that one's a little oh yeah, would
have never noticed. Yeah, you're right right. I'm like, I'm like,

(03:43):
oh yeah, y'all, please flag us if we sound awkward. Ever,
no every episode, but okay, all that being said, uh,
come with us this awkwardness journey. But we have some
amazing letters we want to We do yes as many

(04:06):
times as necessary, as many times as necessary because they
are worth it. They are, and we're going to start
with Emma. Emma wrote just to finish listening to the
cloudberry episode, and it couldn't have come at a better time,
since I just got back from an almost two week
trip to the northern parts of Sweden and cloudberries were
a constant discussion topic. I saw them grow in the

(04:27):
southern parts of the northern parts of Sweden and was
keen on trying just one singular berry to be able
to say I'd had it. I am a Swede who's
never had it, after all, and it's basically required to
have an opinion on it. But alas it was not
to be, since I didn't manage to go out in
a bog and find a ripe one next time. Maybe cloudberries,

(04:49):
along with ling and berries and bill berries are basically
the holy trinity of berries here in Scandinavia. Both other
berries would be excellent topics, especially bill berries, since they're
called blow bar in Swedish direct translation would be blueberries
and calls great confusion for Swedies when traveling abroad and
for tourists coming here that are expecting what we call

(05:09):
American blueberries regular blueberries for Americans not to mention that
bill berries are superior in flavor, not that I'm biased
or anything. Next topic, rubber boot throwing contest that were
mentioned as part of an event in Finland is also
very much a thing here in Sweden, and we start

(05:29):
them young. I know, I remember doing it already in
first grade at an activity day in school. It's surprisingly
a bit of a dangerous game, and doctors have spoken
out about the dangers of it in national newspapers, so
proceed with caution, but it is pretty fun. I included
a YouTube link below so we can watch it in action.

(05:51):
Third and final topic alah Monstraten Swedish for everyman's right.
It's basically the freedom to roam for the general public
on certain public and privately owned lands, rivers and lakes
for recreational purposes. It also lets you pick berries such
as cloud berries and mushrooms as part of the right,
but not fish and hunt. It's a given part of
living in Sweden, Finland and Norway. Oh yeah, I was.

(06:17):
I was reading a little bit about this for the
cloud berries episode. Um, and it was kind of like
two complex and like two varied across different countries for
me to really like condense it into the episode. Um,
but super interesting. Yes, oh yes, I would love to
talk about that. Also these other berries. Several listeners have

(06:39):
written these berries. I love your strong blueberry opinion because
I love American blueberries, so I would love to try these.
I'm sure I would love them. Oh absolutely, I I
love a berry. A berry is honestly like like a
fresh berry off of off of a shrub, like still

(06:59):
like a little to be like warm from the sun.
One of the best foods on the planet. Can't be topped.
It's on whip cream as a topic. So the rubber
boot throwing contest, Yes, I this is great. I love
that you started so young and doctors are like please stop,

(07:23):
and you're like no. It's like no, no, no, this
is culturally important. We throw the rubber boots and it's like, yeah, okay,
you know sometimes you have to give up a little
bit of safety for the things that you love. This
is wisdom, I don't, yeah, careful advice. Actually all right,

(07:43):
well we either or choose your own adventure with that one.
There you go, there you go. That's that's a better
way of putting that. Um. Maddy wrote Hello from Norway.
I've been listening since the Food Stuff Days, and I
knew I had to write in after I heard the
cloud berry episode. Thank you so much for spreading awareness
of this amazing berry. Cloudberries are one of my favorite

(08:05):
berries and definitely the one that feels most rare and elusive.
Growing up, my family and I spent every summer at
our cabin, and during berry season we would forage billberries, cloudberries,
wild strawberries, wild raspberries, crowberries, and lincoln berries that grow
in abundance around our cabin. Good cloud good cloudberry spots
are as you said, well kept secrets. They're passed down

(08:28):
in families. What makes the berry even more elusive is
that a place that has plenty of cloudberries one year
may have almost none the next. This really adds to
the feeling of striking gold when you find them in abundance.
In fact, they are nicknamed the gold of the mountains.
In Norway, cloudberry preserves are used in a traditional Norwegian
dessert that served around Christmas and New Year's called cloudberry cream,

(08:50):
so it's very important to stock up each year. The
cooler temperatures, abundant rain, and long summer days of the
North make for perfect conditions for berry growing. The berries
are incredibly sweet and juicy. I love berry so much.
I find it difficult to go hiking during berry season.
Is I need to stop and eat all the berries
I meet along the way. When I was little, I

(09:10):
was a terrible berry forager. More than half the berries
I picked went straight into my mouth. Right now, it's
bill berry season where I live, and as I'm writing
this email, my fingers and tongue are stained purple from
eating bill berry on my hike this morning. It's truly
an amazing time of year. I hope you'll get the
chance to taste cloudberry someday soon. Fun fact to be
on a berry picking trip is a Norwegian expression that

(09:34):
means that you're lost, confused, or have misunderstood something, or
are far away from where you're supposed to be. I'm
sure it's easy to imagine how this expression came to be.
That's a fantastic expression. Oh that's so good I and
you know I would say that like that. Like this

(09:56):
recording experience over this past week has left you on
a little bit of a berry picking trip, Annie, it
has I'm a little bit frazzled, hopeful, hoping that there
will be berries at the end, I'm not quite share
where you're at. But hopeful for berries. Hopeful berries. I

(10:17):
mean I know that. Like I love, first of all,
the whole idea of this. I love the desserts. I
love that they're not in the same place every year.
I love that you kind of have to just choose
a path and go for it. You'll find some. And I,
as you mentioned, Lauren, when I that that feeling of

(10:37):
when you're in a kid, when you're a kid and
you pick these berries and like eating them from the bucket,
it is such a rewarding experience and a memory that lasts.
Like I remember doing that in my backyard. We had
blackberries and blueberries, and I would just go back there
and I thought, oh, this is the greatest thing. Yeah,
It's like it's like shrub candy and it's just there.

(10:59):
You can just eat it. You could just eat it,
and it's so sweet and lovely. And I can't imagine.
I'm I'm I'm picturing us in the most ridiculous like
hiking outfits, setting off into these bogs, hiking sticks in hand,
the other maybe a lantern, and just really overdoing it

(11:24):
in a comical manner. Yeah, yeah, like full on, like
D and D party levels like yeah, absolutely, yea. Possibly
costume pieces are also involved, go above and beyond the
need for hiking gear. Yes. And then the next day
there's a headline local authorities have to help for tourists

(11:46):
out of bog bogged down by costume one of their
horns got tangled in the shrubs. No one knows why
they did this. I would feel no shame, only sadness.
I did not find a cloud berry, so look forward

(12:08):
to that in the coming years. Goodness m Ray wrote,
I am sure you have received other male can google
aren't actually dying to know, but the fictional fictional setting
up the Frozen movies is called Aaron Dell. The reason
I know this particular fact is much less because I've

(12:29):
seen and enjoyed the movies, and much more because NHL
goaltender Aaron Dell has a picture of it on his
mask and it makes me laugh. Other fruits that should
be on your list for possible future episodes, if they
aren't already, Papa, have you mentioned this? Is it common
in Georgia? I think my brother told me about it
being everywhere in Philly, and I have never seen or

(12:50):
heard of it in New York. But now I'm wondering
if y'all might have talked about it too. And Rambuton,
I've never had this either in legit thought it was
fictional until I happened to cross it in a grocery store. Huh.
I also thought Rambaton was fictional until I thought, yep,
that's that's okay, that's okay. Uh. No, we have not

(13:11):
talked about either of those. Um we should, we should.
I don't think pop pop. I know that I've seen
both of these um in grocery stores, but only because
like we're very lucky to have a lot of like
international markets around town, um and uh and you know

(13:32):
right right uh stores that bring in produce from from
all over and not just the same three varieties of apples. Um. So,
But I don't think I've ever had either of them,
except as like, like I know I've had like Rahm
Baton like um like preserves or something. But yeah, oh yeah,

(13:52):
added to the list. I want to talk about it. Also,
I do love this mask fact. Yeah, that's that's that's
especially delightful because right like like hockey like hockey goalies
like are such like war hobbits and so I love
that he's really like, like taken on this mantle of

(14:13):
because clearly, like I, I know you haven't seen them, Lauren,
I've seen them quite a few times, and it escaped me.
I love that. You know, it's probably likely that a
lot of people told him this, but I love that
he yes and leaned into him like yeah, embracing it
as you should. Bravo. Uh. Well, we have a bunch

(14:36):
more listener mail for you today, but first we're going
to take a quick break for a word from our sponsors,
and we're back. Thank you, sponsored, Yes, thank you. Emily wrote,
I am part way through your frog Legs episode and

(14:58):
have just heard the quote from Alan Davidson about the
apparent ugliness of frogs. I immediately felt the need to
defend this noble creature and submit as evidence this photo
of my White's tree frog named green Bean. If there's
any reason why eating frogs should be repellent, it is
because they are far too cute to eat. Ah okay, y'all,

(15:22):
And enclosed is indeed a photograph of this tree frog,
this tree frog by the name of green Bean, And
it is so cute, It is unbearably cute. It is
it is aggressively adorable. It is. It is so it's
this tiny, little like kind of like silvery green frog.

(15:44):
And he's wearing a little crown. It's like a little
orange pointy crown. And his eyes are so big and
he is so small, and I love him. I adore him. Yes,
a gre eat on all accounts. And he's just he's
just hanging out, chilling with his crown, you know. I hope.

(16:07):
I really feel like he's living his best life. We
hope you are, green Bean. Here's to you, green Bean.
Here's to you, green Bean. But green Bean might want
to hop away because we have a counterpoint the next
message your ears, green Bean. I'm not sure how that
works with frogs. Yeah, all right, Vivian wrote, I had

(16:31):
a jolt of excitement when I saw the episode title.
I love frog legs. I always amble to order them
when it's on the menu at a Chinese restaurant. They're
really easy to overcook, but so tender and delicious when
done right, as you said, like a fishy chicken, a
little scargo esque. I was chuffed when you called them
chicken of the pond, the Chinese colloquial term for the

(16:53):
culinary frog is in fact field chicken apparently refers specifically
to the species hopped, but truck is rugulosis. Hopefully I
got that right or close. Um a k East Asian
bull frog. In Chinese, it's more official name is wapi
or tiger skin frog. Now I'm realizing that I haven't

(17:14):
had frog in ages Q craving know all tour and
I went from green bean and now I want frog legs.
It's almost it's it's both. It's okay, don't wearry green Bean.
We're not coming for you, never never, we would never.
Um you are king after all, yeah, a small king.

(17:36):
Oh no, um. Yes. Also, I really, I really hope
that the that that genus name on that East Asian
bullfrog hop hop loop factress Um. I hope that the
hop is in there on purpose. Me too. I would
probably be one of the best things I've heard in

(17:59):
a long time. Yeah, yeah, and I think I just
mispronounced that, but we're going to roll with it. It's
it's it's all right, it's all right. Um oh heck, okay, alright, alright, alright, alright.
Uh Casey wrote this showed up on a meme page,
and I thought you might like it. I've never played SIMS,

(18:20):
but then again, I haven't seen or read most of
the background material from most of the fictional food episodes either,
and I still enjoy them. Um and uh right. Attached
is the unofficial SIMS cookbook uh from Baked Alaska to
Silly Gummy Bear Pancakes eight five plus recipes to satisfy
the hunger need. Oh I love it, okay, And I

(18:45):
have a couple of things. Number one, glad you enjoy
our fictional food episodes even though you haven't. Oh goodness,
the thing because a lot of times we worry about
that because we nerd out hard. Yeah, yeah, that's a
that's a huge concern. Like we try really really hard
to to make it enjoyable and to like explain ourselves
equally as much as we would for anything else. Just

(19:06):
just start from a from a base level knowledge and
explain it like like I'm five, not like year five, honestly,
but yeah, it's hard when you know something so well
you can forget, like not everyone traffics in the the
vocabulary or thing. Um, so heck, yeah, thank you. The

(19:27):
other thing is I've never played SIMS, me neither, but
you've played another similar thing that I was shocked by
when you told me. Okay, right, So, so I've not
played the SIMS. I've played any number of other earlier
um SIM video games, UM, SIM City, uh, SIM Earth,

(19:49):
I think, UM and sim Ant. Yes. Now, I have
never heard of this and I need you to explain
it to other people. Okay, alright, alright, all right, if
you guys have never played sim Ant, for I had
it for the S and S. I think it was
on a couple other systems, UM, but maybe not because
at the time that was weird at any rate, um

(20:11):
sim Ant. Yeah. So you're an aunt, um and like
you or like you're you're kind of like the like
the like overseer of an ant colony, all right, and
so you're you're making sure you're like helping your aunts,
like going forage for food and um and and build

(20:33):
the colony like whether like like workers or um or
males or queens are being born um and uh. Sometimes
you have to go fight the evil read ants um uh.
Sometimes the game goal is to like take over the
humans house and make them leave. Um uh. Really yeah, yeah,

(20:54):
I've heard this already and I'm so sucked. I don't
know if you said that last time trying to get
the humans other house. Yeah yeah, yeah, yeah, yeah yeah.
If you infest the house hard enough, then they'll then
they'll leave and you win. Yeah, you have to do
it room by room. It's tricky. It's tricky, I bet.

(21:15):
But I'll say, if I get ants to my house,
there's a part of me that's kind of like, well,
I've got to move. You're like, okay, No, they want
it more than I do. Fair play, Yes, okay, So
I mean we could literally do a whole podcast. That's
just my follow up questions about But are you like
a cartoon ant? Are you? Are you just like a

(21:36):
small ant? Or do you not see yourself when you're
just looking through the first person Um, it's it's a
it's a it's a third person camera mode. Um. Uh.
And it's only sn E S so you're not. Um,
it's it's you know, side scrolling basically. Um, there's like
a map and then you go into like a side
scroll version. Um. But yeah, yeah, you're you're like a
little digital like SNS level animated aunt. Um and uh

(21:59):
it'scott like chipper music going on. It's pretty cool. Um
and uh oh man and write like like your food
sources can be like if you find like a caterpillar, um,
and and you can call your aunt buddies to come
like gang up on it and uh and kill it
and eat it, um and bring the food back to
the nest. Uh. You have to build out your nest.

(22:21):
That part was fun too. Yeah, I played. I played
this for endless, endless hours. And to be really honest,
I feel like that explains an embarrassing amount about me
as an adult. I love it. I want to do
a whole interview just with you about um we can

(22:43):
place sim aunt Annie, I still have it? Oh my gosh,
can we please? I would? I would. I think I
would lose, though I don't think I would be enough
to outsmart the humans in the house. But that's a
really hard game. That's a hard game mode. Yeah, yeah,
it's a lot. I can feel it. I can feel
that one would be a cult, but I want to
play it. I think that could be a whole fictional
Foods episode. To be honest, UM asked the same. I

(23:08):
feel better about the sims not even not having played it, Um,
because I don't think anyone ever published an unofficial or
official sim a cookbook I could be wrong, maybe like
an overall sim universe. I mean, we could be pioneers.
But yeah, that fascinating. Heck alright, well we'll put that

(23:35):
on the list as well. Yes, yes, thank you, yes, um.
And then we have another book we want to mention. Yeah,
I love this, okay. Felipe A wrote, here's a photo
of a book I just saw in my local library
all about the terrifying weeping angels, which immediately reminded me
of your recent Doctor Who Food episode. Also, the one
on rice cookers reminded me of when I first arrived

(23:57):
in London. I shared a flat with a handful of
Korean lapmates, and most of them had their own rice cooker,
which meant almost a full countertop of them and clearing
a fancier model that talked uh. This was something I
didn't know a kitchen appliance could do. It was two
thousand seven, so I had a couple of scares in
the first months when suddenly a happy voice spoke out

(24:18):
of nowhere in Korean while I was cooking spooky rice
cookers inside. The months I lived in that flat were
a great intro to a type of cuisine I knew
nothing about. And now I'm a big fan of Oh goodness,
um hey, that sounds amazing. Yes, And I think that's
where I got my creepy because I said I had

(24:40):
some kind of association with creepy rice cookers. I think
this is it. Like there was an instance where one
kind of spoke to me and I wasn't expecting him.
Oh yeah, yeah, it's kind of dark from another room,
and it sure gave me a little I mean, it
doesn't take much, but no, it does not. Um no.
But I'm and I'm not really comforted by the fact
that all of these divid is that talk to us

(25:00):
now or play us little bits bits of music. Um
I'm not really comforted that it's always like chipper, like, yeah,
humans are so interesting, aren't we, Because what what would
it be if you can't it's chipper. We're like, you're
too chipper, it's too flat. We're like noun. Now. I

(25:21):
think I think if you leaned into it. I think
if you really leaned into it, you had I don't know,
like Tim Curry or someone like like growling at you
from your rice cooker, like I would be I would
be really that would be fine by me. I would
be like, oh, it's just Tim, my rice cooker, It's
just Tim. That is a good innovation. Though people haven't
done that. That is an excellent idea. Rice cooker makers

(25:45):
call me and or called to I think Tim Curry
is retired. Don't call Tim Curry. Don't bother us, don't
bother him on our behalf. But if he comes out
of retirement, right, sure to do rights cooker dialogue. We're here,
we're ready exciting. Um okay, but but yeah, would you

(26:05):
would you describe this book for a sandy? Okay? So
the book cover is awesome sleeping yeah a picture, it's
sort of a it's got like a nice weathering to it.
You can tell it's a little aged. But it's a
black cover with gold, like the title is in gold. Um,
a lot of the stars are in gold, or the
embroidery is in gold. And then there's a weeping angel

(26:28):
covering covering its eyes and it's in like really stark
contrasting white and black with like these bold stroke lines.
It's striking. It's a really it's a genuinely beautiful cover design.
Um and uh yeah, and it says right, uh, twelve angels, weeping,

(26:50):
twelve stories of the villains from Doctor Who. Um, fantastic.
I I'm terrified just thinking of twelve half twelve stories. STA.
That's a lot of weeping angels, it is, but you
know it feels sort of holiday ish now for me,
I'm like, I'll read that for for Christmas. So oh

(27:13):
you should? You shouldn't? Should? Let us know how it is?
Oh excellent, m hmm. All right, Well we have even
more listener mail for you, but first we have one
more brick for a word from our sponsor, and we're back.

(27:34):
Thank you sponsor, Yes, thank you. Rom wrote listened to
your rice cooker episode and had to write in regarding
the rice cooker viral recipe that went big on Japanese
social media in ten ish as a post Christmas meal
KFC is Christmas food in Japan. KFC leftover fried chicken
reheated on top of rice. It's very easy and tasty,

(27:57):
since at its base, it's just putting a couple of
cold chicken pieces on top of a standard rice mixture
and letting it cook as usual. It's easy to dress
up to add extras like frozen corn or other seasoning.
The seasoning and skin from the fry crust melts into
the rice, and the steam heats the chicken without drying it.
A couple of other rice cooker tips. You can skip

(28:17):
the steamer basket and just add in frozen or fresh
veggies on top of the rice and let it cook
all together. Back choy, cherry, tomatoes, most frozen veg etcetera. Um.
The one golden rule. Wash the rice. If you don't,
you'll see the starch water bubble out of the top
of the machine. Stick to the water ratio listed for
cooking on the stove on the rice. Back. That sounds

(28:40):
so cood that KFC. Oh my heck, I want to
be eating that right now. And I don't even really
like KFC. I I'm really curious about Japanese KFC. Yeah. Yeah,
but that sounds so good. Like the seasoning into the rice. Yeah,

(29:03):
that sounds so delicious. It really, it really does. Um.
That sounds amazing. And also, thank you as always UM
for for rice cooker tips. UM. I feel like from
some of the things that I have read, those those
statements might be slightly contentious in some circles. UM, but

(29:25):
I would I'm not here to tell you what to do.
I would never um uh no, no, no, no, um,
unless I'm telling you to like drink some water and
eat a vegetable because I want you to do that.
But um. But other than that, yeah, yeah, uh yeah,
I play personally. I play fast and loose with the

(29:48):
water ratio listed on the bag. Um, because I've found
that my rice cooker like rice cooker to rice cooker,
it can really depend um and um. And I probably
only wash my rice like once out of every five
times I used that thing. What a maverick. No, I

(30:10):
never watched my rice either, but I've been told it's
very important. I've been multiple times. Okay, maybe we both
had to to branch out a little bit. Okay, alright, alright, alright,
we will. We will eat at any rate. Thank you, Yes,
thank you. That sounds so good. Always appreciated. Um Spencer wrote,

(30:35):
I've listened to your podcast for years, and I'm very
grateful to have a go to food podcast that appeals
to the science history nerd in me. The deeper dive
into the history and science of common and not so
common dishes and ingredients, in addition to your friendly banter,
make the show addicting. Thank you. I've professionally worked in
food manufacturing quality and safety since graduation and have worked

(30:56):
in various fields, from baking and pickles to fresh fruit
probotics and beverage manufacturing. I lived in the Atlanta area
and enjoy listening to your suggestions regarding good food in
the area, and having eaten at some of them myself,
I can confirm your recommendations. Oddly enough, I have also
worked in the food court at Pot City Market as
a donut baker, and I'm just so happened to be

(31:18):
the quality and production manager at Do South Specialties, where
I made the mustard that Annie I believe is so
fond of. If I am remembering correctly, when Annie said
that one of her favorite mustards was the drunken mustard
from Due South, I literally screamed with excitement in my
car because I used to hand to make and pour
that mustard every week. Yes, Yes, that was I love it.

(31:42):
That's so cool. That is so cool. All of that
is so awesome. Good Hi, Hi, Hi, Hello, Thank you
for making delicious food for us. I'm pretty sure that
we saw our old offices were at Pot City Market.
I'm pretty sure we ate those donuts. Oh yeah, it
would be a shock to me if we had not. Yeah,

(32:04):
Tom and and do South. Um, that's d o u
X South. Uh Specialties is just a really great, um
local company. Yeah, that does amazing pickles and condiments. Uh.
Oh that's rad. That is so rad. And actually, um
my mom's birthday is coming up, and she's just she's

(32:29):
she's so sweet and she always likes if I get
her something from where I am. And I like supporting
local businesses too. She loves if I can be like, oh,
this is from Atlanta, like this is where and so
I always get her something from due South. So I
actually just bought something for her birthday. She loves it
so along. Yes, uh. And I think we've mentioned before,

(32:52):
but we have moved offices. Yes, so we are kind
of in the process of doing it. They haven't really
built out the new space for us yet. Um, so
we we don't technically have a new mailing address. Um
we're looking at that happening maybe end of the year.
Um uh, maybe beginning of next year, depending depending on

(33:15):
how these things go. You know. Yes, So just heads
up to anybody thinking to send us something. We can
always work something out if need be. But just so
you know, yeah, Kelsey wrote, I am writing in response
to your sorbet episode. It was wonderful, entertaining and informative.
Thank you very much. UM. As a mom who values

(33:37):
treats and nutrition, I like to keep fruit in the
freezer for quick and easy soft serve. Kiddo loves it.
Sort of recipe in a blender. Add any frozen fruit, frozen,
very ripe, banana optional, but great for texture and sweetness.
A fluid of your choice to just below the top
of the fruit level. Yogurt also works well. Blend until smooth,

(33:58):
serve quickly as a soft serve, or freeze into ice pops.
Unrelated but relevant to your lifestyle and mine. UH. Proof
podcast from America's Test Kitchen recently did an episode on
fandom food culture. UH it was excellent. UM link below
as well as a screenshot attached with title and synopsis

(34:19):
and uh okay. The title of this podcast episode from
from the podcast Proof um is Dungeons and Dragons and
Deviled Eggs UM and the description is ever wish you
could spend the day immersed in the fantasy worlds from
your book, show, or game, meet the characters, travel the land,
or if you're like most of us, have proof eat
the food from the Legend of Zelda to Dungeons and Dragons,

(34:42):
Reporter Sarah Vittick talks to the fan cookbook authors who
are transforming pixelated foods into I r L dishes you
can serve on your plate. M. Yes, that sounds love
so up our alley. Yes. Um. Also, Dungeons and Dragons
and Deviled Eggs is only a close second to my favorite. Um,

(35:07):
this is not this is not my joke, but it
is from the internet, my favorite D and D title
like that, which is Dungeons and Dragons and Diners and
Dragons and Dives. Yes, yes, um yeah that. Oh, and

(35:27):
Proof is a great podcast. America's Test Kitchen does a
really good job on pretty much everything that they do. Um.
And also yes yes to that recipe. Um that is
ah that sounds so good and refreshing. And both Lauren
and I are recording from very hot studios right now,
so it sounds particularly good, very very like the best

(35:49):
idea on the entire planet right this very yes yes.
But on the other hand, here's another recipe from Leslie
on Instagram that also sounds amazing. I love noodles, so
I bought two extra kinds when I was grabbing ingredients
from at Grand Asian Market for yesterday's cook along with

(36:10):
at Panda cub Stories ramen and yem Yan Long Life
Longevity noodles. Today's Lazy Delicious meal came together in about
five minutes and made enough for two people. Adapt to
your preferences, of course. Chili oil and black bean sauce.
Ramen one brick dry ramen, one half medium carrot, washed
and sliced thin. Mandolin bin orner is my BFF for this.

(36:32):
Once gallleon sliced thinly, leftover ginger poach, chicken shredded or
sliced thin, leftover grilled pork chops sliced thin, two cups
chicken poaching liquid, extra soup, soy sauce and or black
bean garlic paste and or shooto miso as desired. Chili oil,
heat water to boiling, add ramen and cook for two
to three minutes until done. Drain and divide into bowls

(36:55):
arranged meat and veg over noodles, throwing those ginger slices
if you've got them to heat brought to a simmer.
Divide over noodles and stuff top with flavorings of choice,
stir and chow down. Ramen is best enjoyed piping hot
um making this for a packed lunch. Have everything but
the broth arranged able or container. Have the broth separate,
heat to boiling in the microwave, and then pour the

(37:17):
broth over your noodles and stuff. I enjoyed mine with
Seltzer from our Seltzer Kick and Aromatic bitters. So fancy. Yeah,
if it's not a work day at Crisp Beer or
Gruner vitnin Er white wine, I think I would also
be delicious. Uh. Spouse has requested the cold sesame noodles
as is packed lunch for tomorrow, so we'll have to

(37:38):
make up some more sauce. Thankful our neighbor brought us
so many Korean cucumbers. Want to learn more about the
history of Ramen and it's Chinese roots at savor Pod
has a fun episode in their archives that you can
get that can get you started. Thank you, yeah, thank
you for tagging us into your post with this amazing

(37:58):
sounding recipe that sounds so good gosh um, and I
love the like pack ahead, cook it later idea Yeah
fantastic And just in general, I love Ramen and I
love how customizable it is so oh absolutely Um, a
brick of ramen is is a is a blank canvas.

(38:20):
Um and uh and know that this specifically sounds like
a very very good idea. It does. It sounds so delicious.
So thank you, thank you, and thanks to everyone who
has written as it means so much to us. Um.
You know, we had to do this three times, two times,

(38:40):
but it's an honor and a delight because you all
are fantastic and we really appreciate hearing from you genuinely. Yes, always, always,
and yeah, just just thank you for thank you for
being here with us. Yes, thank you so much. Um
and as always, if you would like to write to us,
you can our email is how hello at savor pot

(39:01):
dot com. We are also on social media. You can
find us on Twitter, Facebook, and Instagram at saver pod
and we do hope to hear from you. Savor is
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 super producers Dylan Fagin and Andrew Howard.
Thanks to you for listening, and we hope that lots

(39:21):
more good things are coming your way.