February 29, 2024 • 39 mins
Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.
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Episode Transcript
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Speaker 1 (00:09):
Hello, and welcome to save your protection of iHeartRadio.
Speaker 2 (00:11):
I'm Anny Rees and I'm Lauren Vogelbaum, and today we
have another listener mail episode for you.
Speaker 1 (00:18):
Yeah. Yes, these are always so fun. We love these.
I have to say, he listeners.
Speaker 3 (00:27):
I am currently I have a rule that before we
do listener mail episodes, I try to answer all of
the listener mail. Due to a confluence of factors, I
am working through that now. I don't know when this
will come out. Perhaps by then I will have done it.
(00:51):
But currently, yes, I am working and I'm working on it.
Speaker 1 (00:56):
But we appreciate them.
Speaker 3 (00:57):
We love that you take the time send them, so
just know we're coming.
Speaker 1 (01:04):
It's gonna happen.
Speaker 2 (01:05):
Yes, yes, and thank you Annie so much for being
the human who fields all of these. Always feel free
to you know, just tap, just be like, hey, you
do some of that and I will.
Speaker 1 (01:16):
I know. It's love it. I love doing it. I just.
Speaker 3 (01:21):
Lorne and I. We have a lot of cool things
going on. We're guesting on another on stuff to blow
your mind, which is great. This is just one of
those weeks where I.
Speaker 1 (01:28):
Was like, oh oh there's a lot of things.
Speaker 3 (01:30):
Oh wow, okay, but it will it will happen. Yes,
it's all I'm saying.
Speaker 1 (01:38):
All right.
Speaker 3 (01:38):
I also, because I've been so frazzled, I have no
idea for the listener mail.
Speaker 2 (01:46):
I checked, and the last two in a row, we're
both number seventeen, So I think that this is number nineteen.
I think that this one is number nineteen.
Speaker 1 (01:54):
Okay, all right. I think that's a.
Speaker 2 (01:59):
Failure of mine to actually write things down in remenumerals correctly.
So that's my bad.
Speaker 1 (02:08):
Oh yeah, it's tricky. It's tricky, and we're getting up there, I.
Speaker 2 (02:12):
Mean, but sure, yeah, sure, sure, thank you.
Speaker 1 (02:14):
Like in the.
Speaker 3 (02:15):
Beginning, it's sort of like, okay, well, once you start
getting up there, like wait a minute, totally wow, I'm
very excited to aus always from mine whatever Star Wars
pun play on words title, we'll go with, oh yeah,
because again we're getting up there, but there is plenty
(02:36):
of me to choose.
Speaker 2 (02:37):
They're increasingly more every year every wow, it's they keep
making more stuff, you know.
Speaker 1 (02:45):
It just compliments what we're doing right here.
Speaker 3 (02:48):
Oh yeah, okay, so we got some really fun ones
in here, and they kind of run the gamut. They're
all over the place, which I love because our show
always like that makes sense, But I wanted to start
with this first one, which was just a really quick
note from listener Sherwin, and it had the subject line
(03:10):
fish fry. It's a thing in Cincinnati, and then just
one sentence there is even an app to help locate
fish fry locations.
Speaker 1 (03:19):
And then the link to the app.
Speaker 2 (03:23):
Yeah and hazah, yeah it is for anyone looking for this.
It's called the Cincinnati Fish Fry App. You can download
it wherever you download things.
Speaker 3 (03:36):
It's like we have to say that at the end
of every episode. I love this. That's beautiful. Yeah, yeah,
I mean that is fantastic because we were kind of talking
about in that episode. We focused largely on Wisconsin in
the south, but we did say, like, we know it's
big in other places. So thank you so much Sherwin
for something. Oh yeah, yeah, yeah, indeed it's big.
Speaker 1 (03:59):
Another location. Yep, yep, yep.
Speaker 2 (04:04):
Jamie wrote love the pod and have listened to all
of the episodes, but never written in I just listened
to the fish Fry episode and it made me want
to share my favorite lent fact. My family loves capabeas,
and while we were reading the information near their exhibit,
at the Brookfield Zoo in Chicago. We were horrified to
learn that the Pope had at one point given permission
for people to eat capabeas during lent because they quote
(04:27):
live in aquatic lifestyle and are there for fish. Oh wow, okay,
so I had to look into this. I had to
look at it might deserve its own like devoted short
but okay, yes. Various popes or other Catholic authorities have
(04:49):
made dispensations for capaberas in Venezuela during lent, and for
beavers in Quebec, and for muskrats in Downriver, Michigan, all
under similar principles of like, well, it's not a land animal,
so it's kind.
Speaker 1 (05:05):
Of a fish it.
Speaker 2 (05:07):
It kind of makes weird sense because birds are also
counted as like land animals in that case. I don't know.
Speaker 3 (05:17):
Oh no, now I'm gonna get drawn up into some
kind of logistic argument.
Speaker 1 (05:22):
In my head, it's gonna do no one any favors.
It's going to keep me awake at night.
Speaker 3 (05:29):
It is interesting because, like we said, we have several
times I believe, like I believe frog legs an alligator
come to mind where it came up.
Speaker 1 (05:39):
Yeah, yeah, they don't count, and I.
Speaker 2 (05:43):
Didn't look into it because again, we're a little bit
busy this week. So so right, so maybe future episode,
but like, I'm not entirely sure when the concept of
like mammals versus other kinds of animals really developed off
the top of my head.
Speaker 3 (06:00):
Yeah, oh that'd be cool. Yeah, we should definitely look
into that.
Speaker 1 (06:04):
Yeah yeah, wow, what a thing to read at the
zoo as well. Cor Intents.
Speaker 3 (06:16):
LORII wrote about apple butter and we got a lot
of We got a lot of messages about apple butter.
Every fall, my husband's aunt and uncle near Eerie, Pennsylvania
would host the family apple butter making. The other aunt
and uncle would drive from Ohio, my husband's parents, My
husband and I would drive the two hours north to
get there. It was a family event where you visited
(06:36):
with aunts, uncles, and cousins. There was plenty of food,
conversation and laughs. Everyone peeled and chopped the apples. The
apple butter was made in a giant copper kettle over
an open fire. Everyone took turns stirring with the big
wooden paddle that had the holes in it. Once the sweet,
thick butter was just right, it was put into hot
canning jars and water bathed on a gas stove in
(06:58):
the shed. When everything was done and all the equipment
was washed, everyone headed home. Over the years, the aunts
and uncles, as well as my husband's parents have passed away,
the cousins have become busy with other things or moved away.
My son will buy apple butter that has been commercially made,
as well as made by various community organizations. He said
(07:18):
he has never found any, but it is like what
the family made over an open fire along a creek
near Eerie. Oh that's so lovely. I mean, it does sound.
I don't particularly have this experience, but I do think
a lot of us can relate to the experience of
the coming together of family or friends and just spending
(07:43):
time like making something, yeah, and talking people you don't
see that often perhaps, and having this kind of like well,
every year we come together and we do this, and
we get to catch up in.
Speaker 2 (07:56):
That and you get something delicious out of it.
Speaker 3 (07:58):
Yeah, yeah, yeah, So I think that's really lovely and
it is true, like when you look back on those things,
she's like, oh, that's the best apple.
Speaker 1 (08:09):
Butter I've ever had.
Speaker 2 (08:12):
Oh yeah, Colleen wrote your episode on apple butter was great.
I find a lot of people haven't heard of it.
My grandma was Mennonite, so we grew up with it,
usually on toast for breakfast. She did put out at
dinner table with seven sweets and seven sours, but it
usually was for when there were guests. The desserts were
set on the table along with the supper. The sweets
(08:33):
were commonly squares, cookies, pie cake, custard, rice pudding, preserved
fruit like plums, cherries, peaches, pears, or apple sauce. The
sours different types of pickles, uh dill icicle, mustard, gerkins,
bread and butter, pickled beets, pick lilly chutney, possibly sour kraut, kolesla,
pickled baby corn cobs. So I have made apple butter
(08:55):
with the reduced cider recipe and added cinnamon, ginger, allspice, cloves, nutmeg,
or just cinnamon. My recipes usually called for corn syrup too,
and some substitute pumpkin pulp for the corn syrup. And
it's okay. I've also just coured the apples and put
them through a sieve or a food mill sim sieve.
Not to say that anyway, Okay, a hand crank peeler
(09:16):
is awesome. The traditional stuff around here has cinnamon oil
in it. Usually there's only one commercial variety we can
get in eastern Ontario, Wellesley apple Butter. There's an apple
butter and cheese festival there every year. You can bring
a clean jug to the cider mill and get a
fresh jug of sider right off the press when they're open.
I remember being extremely impressed with this as a child.
(09:38):
No pun intended. Best use for it other than the
ones you mentioned ice cream. I made homemade ice cream
with it. It's an easy recipe made in a kitchen
aided cheren recipe as follows. In one liater mixing cup,
Pour a can of condensed milk, two or three large
spoonfuls of apple butter, and a teaspoon of cinnamon. Top
up with a half and half until you've got that
one liter full. Stirwell and churn to ice cream. Thanks
(10:00):
for a thoroughly pleasant podcast.
Speaker 1 (10:03):
Thanks for a thoroughly pleasant email and recipe.
Speaker 2 (10:06):
Yeah that sounds really delicious. Oh my goodness.
Speaker 1 (10:11):
Also, yeah, I love I love this.
Speaker 2 (10:13):
Like this like specific for guests or visitors, kind of
seven sweets and seven sours table spread. How wonderful.
Speaker 3 (10:22):
Yeah, And I also love the cheese and Apple Butter
Festival because combination you get a lot is actually kind
of like apple and cheeses or that kind of combination.
And I grew up in a very small tourist town
where festivals were pretty big, and I this brought me
back to like those kind of like chill, chilly fall
(10:45):
nights where you would have like your cider and maybe
you'd have some kind of apple butter, like spice donut
or something.
Speaker 1 (10:53):
Like your cheese. And it was just so good. It
felt so much like fall.
Speaker 2 (10:59):
Oh yeahstly that's yeah. And back when we like kind
of had more seasons and uh, you got you got
that good crisp fall weather when the leaves were changing.
Speaker 3 (11:09):
Yes, yes, I grew up in the like you go
here to see the others change.
Speaker 2 (11:15):
Yeah, yeah, absolutely, just far north of north enough of
Atlanta that there a are more trees. Not that Atlanta
has a lot of trees, but not like that, not
like rolling hills of trees that are all changing at
the same time. Yeah, just far north enough that you're
willing to drive there exactly.
Speaker 3 (11:33):
Get yourself some apple butters. Jeez, it's wonderful. Go back
to the city.
Speaker 2 (11:38):
Yep.
Speaker 3 (11:39):
Yeah, well we do have even more listener mail for you.
Speaker 1 (11:46):
We do.
Speaker 2 (11:47):
But first we've got a quick break for a word
from our sponsors, and we're back.
Speaker 3 (11:59):
Thank you sponsors, Yes, thank you, And we're back with
a message from Christine that we're going to split. Never
never apologize for writing long messages or my complaint at
the beginning is more of a work thing. Don't take
it as please don't write it. Oh, I'm so glad
you wrote it. Yes, I can't wait to respond to you.
Speaker 2 (12:22):
Yes, you wish that you had had the time to
respond instead of the twenty nine billion other things that
were going on.
Speaker 3 (12:30):
Exactly, but this first, this message from Christine. Christine has
written in a couple of times about food ways and
specifically things in Australia and in this case, among other things,
hot crossbunds in Australia. Because we discussed it seemed the
tradition was very different, the timing was very different around
(12:54):
hot crossbunds in Australia. So with that mind, yes, Christine wrote,
I managed to acquire one of the gourmet limited edition
versions of Hot Cross Buns, a hybrid of hot Cross
buns and the Australian classic fairy bread. I'm not sure
if Annie ever came across fairy bread while she was
in Australia. It's white bread buttered and then covered in
(13:16):
small round colored sugar sprinkles known as hundreds and thousands.
Every so often someone tries to use brown bread or
different sprinkles. Such acts are heresy. The fairy hot Cross
bun doesn't have fruit, which is probably a good thing,
and the cross is pink. This is a flavor as
well as a color. The back it comes with the
(13:38):
satchet of hundreds and thousands so you can apply them
after putting butter on the bun. They're really nice, though
given their basically finger buns, it was always going to
be an easy sound. However, they could have used at
least twice as big a satchet of one hundreds and thousands.
I filmed a tasting downed with chocolate milk in a
(14:00):
piggy mug, and I'll let you know when I fondly
loaded up to Instagram. However, my main reason for contacting
you was to give you the low down on the
different sorts of dim sum and yum cha in Australia.
The first restaurant you'd recognize as a dim sum restaurant
opened in Sydney's Chinatown in the nineteen seventies. However, the
(14:23):
different types of dim sum were so entrenched in Australia's
food scene that even in Chinatown it was called a
yam cha restaurant. Other yamcha restaurants opened in areas with
the strong Chinese population, particularly in Sydney and Melbourne. True
to the yem chad tag, tea was as important in
these establishments as the food. Chinese restaurants have been extremely
(14:44):
popular in Australia for years, even though it's only relatively
recently authentic Chinese food became as common as the australianized dishes.
Typical yam chaw dishes became popular in these restaurants from
the nineteen eighties onwards, particularly as the mixed entree. However,
for a long time, yum chow wasn't well known outside
of Chinese population centers.
Speaker 2 (15:06):
She continues. This changed in the early two thousands, no doubt,
in response to Tiny Delights, a food show hosted by
Australian living treasure Elizabeth Chog. She is the daughter of
William Chen Wing Yung who developed and popularized the dim
Sim based on the Sumi. This is still a staple
of fish and chip shops thanks to that fishing trip
(15:26):
that resulted in a deep frying experiment. Elizabeth herself was
one of the first Asian people to regularly appear on
television to demonstrate the proper cooking of Chinese food, and
she helped to demystify a lot of Chinese ingredients. The
Young Family has a long history in Australia and were
early importers of Chinese food. We really owe Elizabeth and
her family a lot. You may have noticed I've been
(15:47):
referring to different types of dim Sim. That's because there
is the Young Family version based on the Sumi, where
the rectangular, thin pastry dumpling in cases minced pork, prawn,
spring onion and water chestnut, and the South Melbourne dim Sim.
This dim Sim is round, has thicker pastry with a
filling of spiced beef, lamb pork and cabbage, and is
(16:09):
also available steamed or deep fried. This offering was first
available at the Caffield Market in nineteen forty nine, sold
by Ken Cheng, who local legend says came to Australia
as one of Douglas MacArthur's chefs that guy. Though their
dim sum recently went national, the Cheng family still has
a stall at the South Melbourne Markets. And yes, there
(16:30):
is a huge debate about whether the Young family dim
sims are better than the Cheng family dim sims. There
is even a Facebook group devoted to the love of
dim Sims, of which details where they can be found
in regional areas in Australia and overseas. As for my favorite,
I can't eat pork, so I haven't eaten either dim
sim in years. My personal favorite yemcha dish is sesame
(16:50):
prawn toast. There's something about the flavor of prawn and
sesame which can't be beat, especially when you deep fry it.
Yem What, How have I never had that?
Speaker 1 (17:04):
Sounds so good?
Speaker 3 (17:07):
Right?
Speaker 2 (17:07):
I'm not. I Yeah, I've had. I've had shrimpy things
with sesame dance, but I don't think I've specifically had
the thing that you're talking about. I'm not sure. I'd
have to look it up.
Speaker 3 (17:16):
I don't believe that I have. So there's a lot
I want to say about this one. I did have
dim sum recently with my friends. We talked about it
in that episode where we talked about dim Sum and
then dim Sim, and it was lovely, but it was
funny because I also have friends, some who can't eat
seafood and some who can eat pork.
Speaker 1 (17:37):
So you kind of have to be like, OK, yeah, I.
Speaker 3 (17:42):
See you, Yes, yes, and yeah, I mean I thank
you so much. You always provide such great contexts and
history of these things. And we had asked, you know
what dim sim, and like I said, I don't think
I had it when I was there, and I don't
think I had this fairy bread. I don't know what
(18:05):
I was doing, but I don't think I did.
Speaker 2 (18:10):
I'm I'm aware of fairy bread. I think partially through
a meme on the internet that compares the zodiac signs
to different types oh sandwiches, and it said that GEM
and I are like fairy bread, which I don't think
is wrong. I'm sorry about your friends.
Speaker 3 (18:34):
Well, now I'm gonna have to look it up and
see what kind of sandwich bread I am.
Speaker 1 (18:39):
I don't know.
Speaker 2 (18:42):
I'm sure that I've seen that on some kind of
television program before, but at any rate, yeah, that sounds man.
I'm so jealous of all of these different types of
a crossbuns. I'm like, not that we don't have enough
bread here, we have bread aplenty, but heck.
Speaker 3 (18:55):
Yeah, but yeah, that sounds so cool, these like kind
of limited edition. Yeah, very interesting at least to my
palette combinations.
Speaker 1 (19:08):
Put that together.
Speaker 2 (19:09):
And also, I don't think I've ever had lamb and
dim sum before. I'm like, that sounds great.
Speaker 3 (19:15):
Yeah, I don't think I have either. I don't think
I have either. I feel like when I was in
Australia it was largely Indian food, which is great, all
good share, but I wish I had I wish I
had looked for this, or known about this, or branched
out more than that. But yeah, sounds really good to me.
Speaker 2 (19:36):
Yeah yeah, m m mmm mmm hmm.
Speaker 3 (19:41):
Okay, So Uric, who writes in a lot kind of
was binging and is now caught up.
Speaker 1 (19:46):
I think.
Speaker 3 (19:48):
I wrote, yes, yes, yes, I wrote in about a
couple of things.
Speaker 1 (19:53):
So here's the first message.
Speaker 3 (19:55):
Yes, I have scuba dove and had sharks and barracuda.
Go buy no worries. But we always have to pay
more attention to the ocean floor. One sushi place near me,
I trust with sea Urchin. Yes, this is in response
for our Sea Urchin episode. We'll have it occasionally on
the menu, and I will occasionally treat myself.
Speaker 1 (20:12):
Twenty four dollars for two pieces. Yep, kale. I'll just
leave it at that.
Speaker 3 (20:19):
The problem is, I think it has become so overdone.
I mean, there is the one joke about the best
way to repair kale. Take a bunch of kale, wash well,
place on a cutting board and chop up. Then take
the whole board and scrape it into the trash. Take
the other greens in front of it. Nothing against it,
(20:41):
just not my favorite green. If I'm making it, it
will usually be in a long, slow cooking meal, something
like lentils and dewey sausage and koe.
Speaker 1 (20:50):
And when you say.
Speaker 3 (20:50):
Kale is neutral, is it lawful neutral, chaotic neutral or
true neutral? Hmmm?
Speaker 1 (20:58):
Who is the stuff they don't want you to know?
Etymology guy? Is it been?
Speaker 3 (21:03):
I'd love to see a short Etymology weekly podcast, maybe
ten minutes or so on some.
Speaker 1 (21:10):
Word Lauren and whoever it is.
Speaker 3 (21:13):
Would be a fun little short. Golden syrup is great.
As you mentioned, do not, absolutely do not try and
use a substitute. It will not taste straight. There are
a number of great recipes out there for golden syrup
glazes that are wonderful. Using it on roasted vegetables opens
up another level of flavor. And now I have to
(21:34):
search out to PATCHA. I cannot say I'd heard of
it before. Always love the bacteria and yeast poop sound.
We have to see the house, love the wood paneled
rec room. Need a throwback room once again. Always love
the show. And we still want a live one. I
(21:58):
think we could do it. I think we It would
be fun.
Speaker 2 (22:01):
You just have to plan it. Yeah, I get I
get really anxious about live performance. I feel like you
have more experience than I do, certainly in the podcast
realm doing that kind of thing.
Speaker 1 (22:13):
But no, but it's yeah, but it's fun. Yeah, yo, y'all.
Speaker 2 (22:17):
Would y'all would be with us, it'd be fine.
Speaker 3 (22:18):
Yea, if our listeners were there, You're cool, That's that's
gonna be fine.
Speaker 1 (22:25):
I think it's really fun. Yes, Well, I see your
thoughts on Kale. I've heard it. I get it.
Speaker 3 (22:34):
I recently got an article serve to me that was like,
you need to move on from.
Speaker 1 (22:41):
Kale, and I was like, leave me alone.
Speaker 3 (22:43):
Wow, happy right, but it was saying so I didn't
even click on it because.
Speaker 1 (22:53):
But it was like, if you like kale, this, this
one is better for you. And I was like, well, whatever,
it might not be better for me.
Speaker 2 (23:01):
Yeah, you enjoy cooking with it, so you should cook
with it. Yeah, I and I would pause it that
kale is a true neutral that.
Speaker 1 (23:09):
I struggled with this, So what are you what you're reasoning?
Speaker 2 (23:13):
I because it's not chaotic. But but but the thing
is is, I don't think it's lawful either. I think
it can kind of go either way, you know. I
think it's got its own agenda.
Speaker 1 (23:26):
That's true.
Speaker 3 (23:27):
I mean any anything that's been used as like a
garnish at beizza Hut and then like a super health
food but also on like really expensive fancy burgers something.
Speaker 1 (23:42):
Yeah, I can do a lot, but Kale is just
along for the ride.
Speaker 2 (23:47):
Yeah. Yeah, I don't think it's chaotic. I mean a lot.
Speaker 1 (23:53):
It's tough as a DM as we all say that.
Speaker 2 (23:56):
Oh absolutely, for all of it, for all of.
Speaker 1 (24:00):
Us touches and Dragon's reference for anyone who doesn't get it.
Speaker 2 (24:03):
Yeah, And speaking of sea Urchin, I shared this with
Annie off Mike last week but I'll go on and
share it with all y'all. Uh. So, I went on
a fancy dinner to a fancy or at least bougie
sushi place around Atlanta, and a thing that they had
on the menu was a piece of like like a
(24:26):
like a dish of nagiri with seared ful gras topped
with sea urchin. And yes, I ordered it.
Speaker 1 (24:36):
It was two pieces.
Speaker 2 (24:37):
It was like thirty five bucks, and it was so good.
Speaker 1 (24:41):
It was so good.
Speaker 2 (24:43):
I took a bite and I just started giggling. It
was it was so like I had never thought before
about how the kind of like funky sweet flavors of
those two things could go really well together, but they do.
Speaker 3 (24:59):
It was just a light, just an absolute delight. I
was jealous. I looked it up immediately afterwards. I was like,
when can I get this?
Speaker 2 (25:07):
Yep?
Speaker 3 (25:09):
And then I told you I took a friend to
a fancy sushi place, introduced her to Oudie. Our thing
is we always get sushi when we hang out, and
now she loves it and wants it all the time,
and I'm trying to gently be like, not all the time.
Speaker 2 (25:24):
Sometimes food, Yeah that we can't do that.
Speaker 1 (25:30):
Because I paid for that meal, and so she I
don't think she knows what I'm trying to do. Yeah, good,
it is delicious. Oh it's so good.
Speaker 2 (25:40):
And and that did that experience did remind me that
I had had good Ooni before. So here we are.
Yeah anyway, okay. Uric's second message bulgogi. What a dish,
so flavorful and diverse. The episode made me so hungry
that the next night I made bulgogi let us wraps
for dinner. I used a small sirloin for it and
(26:00):
made my marinade with rice, spine, vinegar, meran soy sauce,
double black soy sauce, sesame oil, fish sauce, fresh grated garlic,
fresh grated ginger, gocha jung, and a small amount of
brown sugar. Along with the thinly sliced steak, some thinly
sliced yellow onion. Cooked up well and was just enjoyable
to eat. Had a mix of stuff to put in
a quick pickled radish and carrot, chopped green onion, pickled
(26:22):
red onion, peanuts, cilantro bean sprouts. Thank you for reminding
me about it always, love how you seem to bring
up something that just hits the spot. Turmeric is an
all around lovely spice, just adds a nice touch. The
golden latte can hit the spot so well a poorly
channeling laurin. It is like a warm, earthy hug that
envelopes you and brings comfort and relaxation. I've added a
(26:44):
small amount of turmeric to a ground turkey when making
turkey burgers. Adds a little something you didn't know you
were missing. Or to nice creamy chicken salad. Do that
instead of some curry powder for a little twist like you.
I'm not a doctor, but it is interesting to read
some of the studies being done on it, like this
one where initial reports look good for assisting with osteoarthritis,
(27:05):
and I remember hearing about black pepper helping it from
the article. With that in mind, incorporating the spice regularly
into your meals can safely boost your intake. Combining the
spice with black pepper may help increase your body's ability
to absorb TURMERICX beneficial compounds. A substance in black pepper
called piperine when combined with kircuren with kercuban, that's how
(27:25):
it is yep. Yep has been shown to increase bioavailability
by two thousand percent. Again, I'm not a doctor, but
it is interesting and I think I might add it
to more things. And yeah, more Lauren with etymology. I
think we need to see if we can sneak an
etymology corner into each episode. Now to the listener mail stuff, Christine,
(27:48):
take chuck E Cheese for what it's designed for, quick
food and a place to let the kids get rid
of energy. Yes, there are better options for pizza, et cetera.
But at least you know what you're getting into ahead
of time. I really wonder how we'll play out in
that market though. The Pittsburgh salad, Yes, we put fries
on our salads and sandwhich is it is who we are.
(28:08):
When we opened our new office, one of the meeting
rooms is actually named salad fries. You should definitely try
it with a steak salad or crispy chicken salad. It
is something different. Also, love the cookie confusion down South.
Finally it does appear we will be doing a cookie
table for my daughter's wedding this fall. O yay.
Speaker 3 (28:30):
Wow. Also wow, I just put together like salad fingers,
no salad fries.
Speaker 1 (28:39):
I'm wondering. Oh, I think it might be happening.
Speaker 2 (28:42):
I don't know. I don't know, but I love just
the ascertation. It is who we are, that's it is.
Speaker 3 (28:49):
Lauren and I did have a long discussion off Mike
about that as well, and I'm I'm into it.
Speaker 1 (28:54):
I want to try it. I love it.
Speaker 3 (28:56):
But that is something I never have encountered, so I
would not know about it. I'm also interested in Chuck
e cheese in Australia.
Speaker 2 (29:08):
Yeah, real, Christine, anybody else let us know, right, yeah, clearly, Lauren,
this etymology show.
Speaker 1 (29:22):
Okay, all right, y'all.
Speaker 2 (29:24):
So I have been trying to get an etymology show
off the ground here since Caroline Urban was still at
the company, so that's like sixteen yeah, yeah, like eight
to nine years ago, possibly longer than that. I have
talked many times with Ben Bolan, who is indeed the
(29:46):
stuff they don't want you to know, etymology guy. And
because right he's also a super nerd for this kind
of thing, I think he's I feel like he's given
me at least one book. I don't know anyway, but yeah, yeah,
I wish I this is a thing that I wish
I had the time and the brain space and the
(30:09):
go ahead from my supervisors to do. If I ever
have either of those first like any and any of that,
either of those first two things, I'll seek out that
third one and we'll see, we'll see how it goes.
But oh, it would be so good. I really love it.
I really love it.
Speaker 1 (30:28):
It's just so.
Speaker 2 (30:31):
Language is so weird.
Speaker 1 (30:33):
Mm hmmm. It is really fun.
Speaker 3 (30:38):
And I love Sometimes I'll encounter something in one of
our research and all like researching the history of something
in our episodes, and I'll be like, oh, Laura, dude,
like it's a gift, but also it's complicated, bilping me
not completely selfless, but.
Speaker 1 (30:57):
I think it'd be great.
Speaker 3 (30:58):
But it's true, like we used to in like eons ago,
we used to call it the house stuff works. Curse
is that we all, I think, like a lot of
you listeners, we all are very curious and we want
to do those things, but clearly.
Speaker 1 (31:15):
The time commitment, we can't always make it work. Yep, yep.
Speaker 2 (31:20):
It is a full time job and as full time
as you want to make it.
Speaker 1 (31:25):
So yeah, yeah, but you.
Speaker 3 (31:29):
Know, maybe we could do maybe some of the shorts
could be that that'd be fun. Yeah, sure, sure and
be bolin as I mentioned recently he did bright into
us as like a listener. It was like Ranch still
sucks because he was in that episode, but it was
also like we should talk about other condiments. So yeah,
(31:52):
I think there's ways we could make it happen that
fit maybe our schedules and the show and I don't know.
Speaker 1 (32:01):
Something to think about. Yeah, yeah, yes, yes.
Speaker 3 (32:07):
Also I love I love when you were listeners right
in and you made a meal after after we did
a topic, and I'm like, that sounds so good. Yeah,
and you did much better than I did, which was
just imagine about how to order it somewhere. But that
sounds really good. The vocal king, Okay, we do have
(32:32):
a little bit more listener now for you.
Speaker 2 (32:35):
We do, but first we've got one more quick break
for a word from our sponsors, and we're back.
Speaker 3 (32:48):
Thank you sponsor, Yes, thank you. Randy wrote just wondering
if you have ever encountered salt raised bread. It is
a bread that uses bacteria to do the raising and
not yeast. A kind of mine from Kentucky sent me
some that he made because it was a type of
bread his mom used to make and he had a
hankering for it. It was a bit pungent, he proudly said,
(33:09):
stinky and very close grained, but tastiest toast. Not sure
if I would want it as a sandwich. I do
wonder about the safety of such a thing, though I
survived a little.
Speaker 2 (33:23):
Wow yeah future episode for sure. And the basic answer
to is it safe is once you've put it in
an oven at like over three hundred and fifty degrees
for the length of time that it takes to bake
a bread, you're pretty good to go. That's yeah, you're
gonna be okay. Also, from what I understand, very basically, yeah,
(33:48):
you're not usually dealing with any kind of strains of
pathogenic bacteria that are going into this, So yeah.
Speaker 1 (33:56):
Yeah, I would definitely like to look into it.
Speaker 3 (33:58):
I don't really have much familiarity with this, and I mean,
I have to say I connect with you. I'm also
someone that's like, I'll try it and later I'll think
about the health risk, which.
Speaker 1 (34:13):
Maybe is not the way to live life.
Speaker 2 (34:15):
But you're on the edge, you're having more fun.
Speaker 1 (34:19):
That's okay, you're just going to Yeah.
Speaker 3 (34:23):
I mean I try to generally not do anything that's
really like outrageous, but my friends might argue you.
Speaker 2 (34:32):
Do get a lot of mysterious injuries.
Speaker 3 (34:35):
That's true. My current one is dancing related, though no
food was involved. But yeah, that's definitely won't have to
come back and talk about this.
Speaker 2 (34:46):
Oh absolutely, yeah, yeah, Sheldon wrote, if you two had
been alive in the early sixties, you would have remembered
the wave of Japanese monster movies. When I first heard
the word Gorgonzola, I thought it was a Japanese monster.
I always thought about the movie that was never made, Gorgonzola,
the cheese monster that attacked New York. But I've changed
(35:07):
since then, appreciating its taste and have it relatively often.
I have to tell you about a great meal with it.
I've been involved with volunteer work on the hiking trails
in the Adirondack Mountains. Each year, there's an all women
work crew and I'm their cook for the weekend. Every
few years, I make a pasta dish for their supper
after they've been working on a trail all day. The
dish is made with a pound of gorgonzola, a pound
(35:29):
of butter, and a quart of cream slowly melted together,
then cooked pasta Parmesan cheese and some tomato cubes are
added just before serving. Yes, it's rich, very rich, and
high in calories, but those women were doing many hours
of hard physical labor, so those calories are quickly burned off.
Speaker 3 (35:46):
Me.
Speaker 2 (35:47):
I don't burn many calories cooking in a campground, so
I just eat it and get fat.
Speaker 1 (35:55):
Hey, sounds good. It sounds so good.
Speaker 2 (35:58):
That sounds a face really good. Oh my guy, that
sounds delicious. Oh gosh, like it sounds delicious, both in
terms of, you know, I'm just making this in the campground,
but also if someone is high kagged, you know, physically tired. Yeah, yeah,
you've had a whole physical day and then someone serves
(36:19):
you this butter cheese pasta, like, yeah.
Speaker 1 (36:22):
Yes, thank you.
Speaker 2 (36:25):
Wow.
Speaker 1 (36:26):
I do have a lot of gorganzola. I guess I
got some after the episode.
Speaker 2 (36:29):
No, yeah, yeah, this is good. Good some inspiration here.
Speaker 1 (36:35):
Yeah.
Speaker 3 (36:36):
Also, yeah, the gorgan Zola cheese Monster that a tight
New York I would watch that.
Speaker 2 (36:40):
Oh yeah, yeah I have.
Speaker 3 (36:42):
Especially because this is a stinky cheese.
Speaker 2 (36:48):
Yes, yes, I have I have a I'm not I'm not.
I've never gotten super into them, but I have a
number of friends who are like huge toho fans, and
so I am familiar with the like sixties Happenese monster
genre by association. Yeah, really loved Godzilla minus one. It
made me cry. It made me cry so much, way
more than I thought of Godzilla movie ever would.
Speaker 1 (37:10):
It was really beautiful.
Speaker 2 (37:11):
It was really beautiful.
Speaker 1 (37:12):
So good.
Speaker 2 (37:13):
Okay, yeah, it's very intense.
Speaker 3 (37:16):
Good to know I've watched I've watched a handful, but
I haven't seen that one's.
Speaker 1 (37:24):
Freak it out. Yeah, okay, okay, I like them all right.
Speaker 3 (37:28):
Well, that brings us to the end of this Listener
Mail episode. Whether it be eighteen nineteen, we're going with
the nineteen. But thank you so much for making these happen,
for taking the time oh yeah, yeah, and just giving
us so much these wonderful stories. And I love that
(37:50):
some of you this is your first time writing in.
Some of you you've written in since the beginning. That's amazing.
Speaker 1 (37:56):
Oh yeah.
Speaker 2 (37:56):
Yeah. I happened to be hanging out with super producer
Andrew earlier this week and we were talking about how
completely wild it is that because it's so that I
know I've said this before and I feel like I
say it every heck and Listener Mail episode. But like
the job that we have as a day job is
very isolated, like we are just doing our own thing
and then we just kind of like finish and then
(38:19):
well I don't know what happens to it after that,
but it turns out that some of y'all are are
listening to this as part of your daily lives and
that is really really weird and beautiful. That's just like
I love getting to connect in that way, and so
thank you for like showing that there's a connection.
Speaker 3 (38:41):
Yes, And honestly, like when you send in, hey, I
heard your episode and I went and did this and
made this, I might be like, Okay, then I want
to go I want to make that. Like it's such
a lovely kind of community that we've built yea, so
all of us together. So thank you, Thank you so much,
(39:02):
and listeners, if you would like to write in again
for the first time, you can. Our email is Hello
at savorpod dot com. Thanks to all these listeners for
writing in.
Speaker 2 (39:15):
You can also find us on social media. We are
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 from My Heart Radio.
You can visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows. Thanks as always to
our super producers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
(39:37):
things are coming your way.
Hello, and welcome to save your protection of iHeartRadio.
Speaker 2 (00:11):
I'm Anny Rees and I'm Lauren Vogelbaum, and today we
have another listener mail episode for you.
Speaker 1 (00:18):
Yeah. Yes, these are always so fun. We love these.
I have to say, he listeners.
Speaker 3 (00:27):
I am currently I have a rule that before we
do listener mail episodes, I try to answer all of
the listener mail. Due to a confluence of factors, I
am working through that now. I don't know when this
will come out. Perhaps by then I will have done it.
(00:51):
But currently, yes, I am working and I'm working on it.
Speaker 1 (00:56):
But we appreciate them.
Speaker 3 (00:57):
We love that you take the time send them, so
just know we're coming.
Speaker 1 (01:04):
It's gonna happen.
Speaker 2 (01:05):
Yes, yes, and thank you Annie so much for being
the human who fields all of these. Always feel free
to you know, just tap, just be like, hey, you
do some of that and I will.
Speaker 1 (01:16):
I know. It's love it. I love doing it. I just.
Speaker 3 (01:21):
Lorne and I. We have a lot of cool things
going on. We're guesting on another on stuff to blow
your mind, which is great. This is just one of
those weeks where I.
Speaker 1 (01:28):
Was like, oh oh there's a lot of things.
Speaker 3 (01:30):
Oh wow, okay, but it will it will happen. Yes,
it's all I'm saying.
Speaker 1 (01:38):
All right.
Speaker 3 (01:38):
I also, because I've been so frazzled, I have no
idea for the listener mail.
Speaker 2 (01:46):
I checked, and the last two in a row, we're
both number seventeen, So I think that this is number nineteen.
I think that this one is number nineteen.
Speaker 1 (01:54):
Okay, all right. I think that's a.
Speaker 2 (01:59):
Failure of mine to actually write things down in remenumerals correctly.
So that's my bad.
Speaker 1 (02:08):
Oh yeah, it's tricky. It's tricky, and we're getting up there, I.
Speaker 2 (02:12):
Mean, but sure, yeah, sure, sure, thank you.
Speaker 1 (02:14):
Like in the.
Speaker 3 (02:15):
Beginning, it's sort of like, okay, well, once you start
getting up there, like wait a minute, totally wow, I'm
very excited to aus always from mine whatever Star Wars
pun play on words title, we'll go with, oh yeah,
because again we're getting up there, but there is plenty
(02:36):
of me to choose.
Speaker 2 (02:37):
They're increasingly more every year every wow, it's they keep
making more stuff, you know.
Speaker 1 (02:45):
It just compliments what we're doing right here.
Speaker 3 (02:48):
Oh yeah, okay, so we got some really fun ones
in here, and they kind of run the gamut. They're
all over the place, which I love because our show
always like that makes sense, But I wanted to start
with this first one, which was just a really quick
note from listener Sherwin, and it had the subject line
(03:10):
fish fry. It's a thing in Cincinnati, and then just
one sentence there is even an app to help locate
fish fry locations.
Speaker 1 (03:19):
And then the link to the app.
Speaker 2 (03:23):
Yeah and hazah, yeah it is for anyone looking for this.
It's called the Cincinnati Fish Fry App. You can download
it wherever you download things.
Speaker 3 (03:36):
It's like we have to say that at the end
of every episode. I love this. That's beautiful. Yeah, yeah,
I mean that is fantastic because we were kind of talking
about in that episode. We focused largely on Wisconsin in
the south, but we did say, like, we know it's
big in other places. So thank you so much Sherwin
for something. Oh yeah, yeah, yeah, indeed it's big.
Speaker 1 (03:59):
Another location. Yep, yep, yep.
Speaker 2 (04:04):
Jamie wrote love the pod and have listened to all
of the episodes, but never written in I just listened
to the fish Fry episode and it made me want
to share my favorite lent fact. My family loves capabeas,
and while we were reading the information near their exhibit,
at the Brookfield Zoo in Chicago. We were horrified to
learn that the Pope had at one point given permission
for people to eat capabeas during lent because they quote
(04:27):
live in aquatic lifestyle and are there for fish. Oh wow, okay,
so I had to look into this. I had to
look at it might deserve its own like devoted short
but okay, yes. Various popes or other Catholic authorities have
(04:49):
made dispensations for capaberas in Venezuela during lent, and for
beavers in Quebec, and for muskrats in Downriver, Michigan, all
under similar principles of like, well, it's not a land animal,
so it's kind.
Speaker 1 (05:05):
Of a fish it.
Speaker 2 (05:07):
It kind of makes weird sense because birds are also
counted as like land animals in that case. I don't know.
Speaker 3 (05:17):
Oh no, now I'm gonna get drawn up into some
kind of logistic argument.
Speaker 1 (05:22):
In my head, it's gonna do no one any favors.
It's going to keep me awake at night.
Speaker 3 (05:29):
It is interesting because, like we said, we have several
times I believe, like I believe frog legs an alligator
come to mind where it came up.
Speaker 1 (05:39):
Yeah, yeah, they don't count, and I.
Speaker 2 (05:43):
Didn't look into it because again, we're a little bit
busy this week. So so right, so maybe future episode,
but like, I'm not entirely sure when the concept of
like mammals versus other kinds of animals really developed off
the top of my head.
Speaker 3 (06:00):
Yeah, oh that'd be cool. Yeah, we should definitely look
into that.
Speaker 1 (06:04):
Yeah yeah, wow, what a thing to read at the
zoo as well. Cor Intents.
Speaker 3 (06:16):
LORII wrote about apple butter and we got a lot
of We got a lot of messages about apple butter.
Every fall, my husband's aunt and uncle near Eerie, Pennsylvania
would host the family apple butter making. The other aunt
and uncle would drive from Ohio, my husband's parents, My
husband and I would drive the two hours north to
get there. It was a family event where you visited
(06:36):
with aunts, uncles, and cousins. There was plenty of food,
conversation and laughs. Everyone peeled and chopped the apples. The
apple butter was made in a giant copper kettle over
an open fire. Everyone took turns stirring with the big
wooden paddle that had the holes in it. Once the sweet,
thick butter was just right, it was put into hot
canning jars and water bathed on a gas stove in
(06:58):
the shed. When everything was done and all the equipment
was washed, everyone headed home. Over the years, the aunts
and uncles, as well as my husband's parents have passed away,
the cousins have become busy with other things or moved away.
My son will buy apple butter that has been commercially made,
as well as made by various community organizations. He said
(07:18):
he has never found any, but it is like what
the family made over an open fire along a creek
near Eerie. Oh that's so lovely. I mean, it does sound.
I don't particularly have this experience, but I do think
a lot of us can relate to the experience of
the coming together of family or friends and just spending
(07:43):
time like making something, yeah, and talking people you don't
see that often perhaps, and having this kind of like well,
every year we come together and we do this, and
we get to catch up in.
Speaker 2 (07:56):
That and you get something delicious out of it.
Speaker 3 (07:58):
Yeah, yeah, yeah, So I think that's really lovely and
it is true, like when you look back on those things,
she's like, oh, that's the best apple.
Speaker 1 (08:09):
Butter I've ever had.
Speaker 2 (08:12):
Oh yeah, Colleen wrote your episode on apple butter was great.
I find a lot of people haven't heard of it.
My grandma was Mennonite, so we grew up with it,
usually on toast for breakfast. She did put out at
dinner table with seven sweets and seven sours, but it
usually was for when there were guests. The desserts were
set on the table along with the supper. The sweets
(08:33):
were commonly squares, cookies, pie cake, custard, rice pudding, preserved
fruit like plums, cherries, peaches, pears, or apple sauce. The
sours different types of pickles, uh dill icicle, mustard, gerkins,
bread and butter, pickled beets, pick lilly chutney, possibly sour kraut, kolesla,
pickled baby corn cobs. So I have made apple butter
(08:55):
with the reduced cider recipe and added cinnamon, ginger, allspice, cloves, nutmeg,
or just cinnamon. My recipes usually called for corn syrup too,
and some substitute pumpkin pulp for the corn syrup. And
it's okay. I've also just coured the apples and put
them through a sieve or a food mill sim sieve.
Not to say that anyway, Okay, a hand crank peeler
(09:16):
is awesome. The traditional stuff around here has cinnamon oil
in it. Usually there's only one commercial variety we can
get in eastern Ontario, Wellesley apple Butter. There's an apple
butter and cheese festival there every year. You can bring
a clean jug to the cider mill and get a
fresh jug of sider right off the press when they're open.
I remember being extremely impressed with this as a child.
(09:38):
No pun intended. Best use for it other than the
ones you mentioned ice cream. I made homemade ice cream
with it. It's an easy recipe made in a kitchen
aided cheren recipe as follows. In one liater mixing cup,
Pour a can of condensed milk, two or three large
spoonfuls of apple butter, and a teaspoon of cinnamon. Top
up with a half and half until you've got that
one liter full. Stirwell and churn to ice cream. Thanks
(10:00):
for a thoroughly pleasant podcast.
Speaker 1 (10:03):
Thanks for a thoroughly pleasant email and recipe.
Speaker 2 (10:06):
Yeah that sounds really delicious. Oh my goodness.
Speaker 1 (10:11):
Also, yeah, I love I love this.
Speaker 2 (10:13):
Like this like specific for guests or visitors, kind of
seven sweets and seven sours table spread. How wonderful.
Speaker 3 (10:22):
Yeah, And I also love the cheese and Apple Butter
Festival because combination you get a lot is actually kind
of like apple and cheeses or that kind of combination.
And I grew up in a very small tourist town
where festivals were pretty big, and I this brought me
back to like those kind of like chill, chilly fall
(10:45):
nights where you would have like your cider and maybe
you'd have some kind of apple butter, like spice donut
or something.
Speaker 1 (10:53):
Like your cheese. And it was just so good. It
felt so much like fall.
Speaker 2 (10:59):
Oh yeahstly that's yeah. And back when we like kind
of had more seasons and uh, you got you got
that good crisp fall weather when the leaves were changing.
Speaker 3 (11:09):
Yes, yes, I grew up in the like you go
here to see the others change.
Speaker 2 (11:15):
Yeah, yeah, absolutely, just far north of north enough of
Atlanta that there a are more trees. Not that Atlanta
has a lot of trees, but not like that, not
like rolling hills of trees that are all changing at
the same time. Yeah, just far north enough that you're
willing to drive there exactly.
Speaker 3 (11:33):
Get yourself some apple butters. Jeez, it's wonderful. Go back
to the city.
Speaker 2 (11:38):
Yep.
Speaker 3 (11:39):
Yeah, well we do have even more listener mail for you.
Speaker 1 (11:46):
We do.
Speaker 2 (11:47):
But first we've got a quick break for a word
from our sponsors, and we're back.
Speaker 3 (11:59):
Thank you sponsors, Yes, thank you, And we're back with
a message from Christine that we're going to split. Never
never apologize for writing long messages or my complaint at
the beginning is more of a work thing. Don't take
it as please don't write it. Oh, I'm so glad
you wrote it. Yes, I can't wait to respond to you.
Speaker 2 (12:22):
Yes, you wish that you had had the time to
respond instead of the twenty nine billion other things that
were going on.
Speaker 3 (12:30):
Exactly, but this first, this message from Christine. Christine has
written in a couple of times about food ways and
specifically things in Australia and in this case, among other things,
hot crossbunds in Australia. Because we discussed it seemed the
tradition was very different, the timing was very different around
(12:54):
hot crossbunds in Australia. So with that mind, yes, Christine wrote,
I managed to acquire one of the gourmet limited edition
versions of Hot Cross Buns, a hybrid of hot Cross
buns and the Australian classic fairy bread. I'm not sure
if Annie ever came across fairy bread while she was
in Australia. It's white bread buttered and then covered in
(13:16):
small round colored sugar sprinkles known as hundreds and thousands.
Every so often someone tries to use brown bread or
different sprinkles. Such acts are heresy. The fairy hot Cross
bun doesn't have fruit, which is probably a good thing,
and the cross is pink. This is a flavor as
well as a color. The back it comes with the
(13:38):
satchet of hundreds and thousands so you can apply them
after putting butter on the bun. They're really nice, though
given their basically finger buns, it was always going to
be an easy sound. However, they could have used at
least twice as big a satchet of one hundreds and thousands.
I filmed a tasting downed with chocolate milk in a
(14:00):
piggy mug, and I'll let you know when I fondly
loaded up to Instagram. However, my main reason for contacting
you was to give you the low down on the
different sorts of dim sum and yum cha in Australia.
The first restaurant you'd recognize as a dim sum restaurant
opened in Sydney's Chinatown in the nineteen seventies. However, the
(14:23):
different types of dim sum were so entrenched in Australia's
food scene that even in Chinatown it was called a
yam cha restaurant. Other yamcha restaurants opened in areas with
the strong Chinese population, particularly in Sydney and Melbourne. True
to the yem chad tag, tea was as important in
these establishments as the food. Chinese restaurants have been extremely
(14:44):
popular in Australia for years, even though it's only relatively
recently authentic Chinese food became as common as the australianized dishes.
Typical yam chaw dishes became popular in these restaurants from
the nineteen eighties onwards, particularly as the mixed entree. However,
for a long time, yum chow wasn't well known outside
of Chinese population centers.
Speaker 2 (15:06):
She continues. This changed in the early two thousands, no doubt,
in response to Tiny Delights, a food show hosted by
Australian living treasure Elizabeth Chog. She is the daughter of
William Chen Wing Yung who developed and popularized the dim
Sim based on the Sumi. This is still a staple
of fish and chip shops thanks to that fishing trip
(15:26):
that resulted in a deep frying experiment. Elizabeth herself was
one of the first Asian people to regularly appear on
television to demonstrate the proper cooking of Chinese food, and
she helped to demystify a lot of Chinese ingredients. The
Young Family has a long history in Australia and were
early importers of Chinese food. We really owe Elizabeth and
her family a lot. You may have noticed I've been
(15:47):
referring to different types of dim Sim. That's because there
is the Young Family version based on the Sumi, where
the rectangular, thin pastry dumpling in cases minced pork, prawn,
spring onion and water chestnut, and the South Melbourne dim Sim.
This dim Sim is round, has thicker pastry with a
filling of spiced beef, lamb pork and cabbage, and is
(16:09):
also available steamed or deep fried. This offering was first
available at the Caffield Market in nineteen forty nine, sold
by Ken Cheng, who local legend says came to Australia
as one of Douglas MacArthur's chefs that guy. Though their
dim sum recently went national, the Cheng family still has
a stall at the South Melbourne Markets. And yes, there
(16:30):
is a huge debate about whether the Young family dim
sims are better than the Cheng family dim sims. There
is even a Facebook group devoted to the love of
dim Sims, of which details where they can be found
in regional areas in Australia and overseas. As for my favorite,
I can't eat pork, so I haven't eaten either dim
sim in years. My personal favorite yemcha dish is sesame
(16:50):
prawn toast. There's something about the flavor of prawn and
sesame which can't be beat, especially when you deep fry it.
Yem What, How have I never had that?
Speaker 1 (17:04):
Sounds so good?
Speaker 3 (17:07):
Right?
Speaker 2 (17:07):
I'm not. I Yeah, I've had. I've had shrimpy things
with sesame dance, but I don't think I've specifically had
the thing that you're talking about. I'm not sure. I'd
have to look it up.
Speaker 3 (17:16):
I don't believe that I have. So there's a lot
I want to say about this one. I did have
dim sum recently with my friends. We talked about it
in that episode where we talked about dim Sum and
then dim Sim, and it was lovely, but it was
funny because I also have friends, some who can't eat
seafood and some who can eat pork.
Speaker 1 (17:37):
So you kind of have to be like, OK, yeah, I.
Speaker 3 (17:42):
See you, Yes, yes, and yeah, I mean I thank
you so much. You always provide such great contexts and
history of these things. And we had asked, you know
what dim sim, and like I said, I don't think
I had it when I was there, and I don't
think I had this fairy bread. I don't know what
(18:05):
I was doing, but I don't think I did.
Speaker 2 (18:10):
I'm I'm aware of fairy bread. I think partially through
a meme on the internet that compares the zodiac signs
to different types oh sandwiches, and it said that GEM
and I are like fairy bread, which I don't think
is wrong. I'm sorry about your friends.
Speaker 3 (18:34):
Well, now I'm gonna have to look it up and
see what kind of sandwich bread I am.
Speaker 1 (18:39):
I don't know.
Speaker 2 (18:42):
I'm sure that I've seen that on some kind of
television program before, but at any rate, yeah, that sounds man.
I'm so jealous of all of these different types of
a crossbuns. I'm like, not that we don't have enough
bread here, we have bread aplenty, but heck.
Speaker 3 (18:55):
Yeah, but yeah, that sounds so cool, these like kind
of limited edition. Yeah, very interesting at least to my
palette combinations.
Speaker 1 (19:08):
Put that together.
Speaker 2 (19:09):
And also, I don't think I've ever had lamb and
dim sum before. I'm like, that sounds great.
Speaker 3 (19:15):
Yeah, I don't think I have either. I don't think
I have either. I feel like when I was in
Australia it was largely Indian food, which is great, all
good share, but I wish I had I wish I
had looked for this, or known about this, or branched
out more than that. But yeah, sounds really good to me.
Speaker 2 (19:36):
Yeah yeah, m m mmm mmm hmm.
Speaker 3 (19:41):
Okay, So Uric, who writes in a lot kind of
was binging and is now caught up.
Speaker 1 (19:46):
I think.
Speaker 3 (19:48):
I wrote, yes, yes, yes, I wrote in about a
couple of things.
Speaker 1 (19:53):
So here's the first message.
Speaker 3 (19:55):
Yes, I have scuba dove and had sharks and barracuda.
Go buy no worries. But we always have to pay
more attention to the ocean floor. One sushi place near me,
I trust with sea Urchin. Yes, this is in response
for our Sea Urchin episode. We'll have it occasionally on
the menu, and I will occasionally treat myself.
Speaker 1 (20:12):
Twenty four dollars for two pieces. Yep, kale. I'll just
leave it at that.
Speaker 3 (20:19):
The problem is, I think it has become so overdone.
I mean, there is the one joke about the best
way to repair kale. Take a bunch of kale, wash well,
place on a cutting board and chop up. Then take
the whole board and scrape it into the trash. Take
the other greens in front of it. Nothing against it,
(20:41):
just not my favorite green. If I'm making it, it
will usually be in a long, slow cooking meal, something
like lentils and dewey sausage and koe.
Speaker 1 (20:50):
And when you say.
Speaker 3 (20:50):
Kale is neutral, is it lawful neutral, chaotic neutral or
true neutral? Hmmm?
Speaker 1 (20:58):
Who is the stuff they don't want you to know?
Etymology guy? Is it been?
Speaker 3 (21:03):
I'd love to see a short Etymology weekly podcast, maybe
ten minutes or so on some.
Speaker 1 (21:10):
Word Lauren and whoever it is.
Speaker 3 (21:13):
Would be a fun little short. Golden syrup is great.
As you mentioned, do not, absolutely do not try and
use a substitute. It will not taste straight. There are
a number of great recipes out there for golden syrup
glazes that are wonderful. Using it on roasted vegetables opens
up another level of flavor. And now I have to
(21:34):
search out to PATCHA. I cannot say I'd heard of
it before. Always love the bacteria and yeast poop sound.
We have to see the house, love the wood paneled
rec room. Need a throwback room once again. Always love
the show. And we still want a live one. I
(21:58):
think we could do it. I think we It would
be fun.
Speaker 2 (22:01):
You just have to plan it. Yeah, I get I
get really anxious about live performance. I feel like you
have more experience than I do, certainly in the podcast
realm doing that kind of thing.
Speaker 1 (22:13):
But no, but it's yeah, but it's fun. Yeah, yo, y'all.
Speaker 2 (22:17):
Would y'all would be with us, it'd be fine.
Speaker 3 (22:18):
Yea, if our listeners were there, You're cool, That's that's
gonna be fine.
Speaker 1 (22:25):
I think it's really fun. Yes, Well, I see your
thoughts on Kale. I've heard it. I get it.
Speaker 3 (22:34):
I recently got an article serve to me that was like,
you need to move on from.
Speaker 1 (22:41):
Kale, and I was like, leave me alone.
Speaker 3 (22:43):
Wow, happy right, but it was saying so I didn't
even click on it because.
Speaker 1 (22:53):
But it was like, if you like kale, this, this
one is better for you. And I was like, well, whatever,
it might not be better for me.
Speaker 2 (23:01):
Yeah, you enjoy cooking with it, so you should cook
with it. Yeah, I and I would pause it that
kale is a true neutral that.
Speaker 1 (23:09):
I struggled with this, So what are you what you're reasoning?
Speaker 2 (23:13):
I because it's not chaotic. But but but the thing
is is, I don't think it's lawful either. I think
it can kind of go either way, you know. I
think it's got its own agenda.
Speaker 1 (23:26):
That's true.
Speaker 3 (23:27):
I mean any anything that's been used as like a
garnish at beizza Hut and then like a super health
food but also on like really expensive fancy burgers something.
Speaker 1 (23:42):
Yeah, I can do a lot, but Kale is just
along for the ride.
Speaker 2 (23:47):
Yeah. Yeah, I don't think it's chaotic. I mean a lot.
Speaker 1 (23:53):
It's tough as a DM as we all say that.
Speaker 2 (23:56):
Oh absolutely, for all of it, for all of.
Speaker 1 (24:00):
Us touches and Dragon's reference for anyone who doesn't get it.
Speaker 2 (24:03):
Yeah, And speaking of sea Urchin, I shared this with
Annie off Mike last week but I'll go on and
share it with all y'all. Uh. So, I went on
a fancy dinner to a fancy or at least bougie
sushi place around Atlanta, and a thing that they had
on the menu was a piece of like like a
(24:26):
like a dish of nagiri with seared ful gras topped
with sea urchin. And yes, I ordered it.
Speaker 1 (24:36):
It was two pieces.
Speaker 2 (24:37):
It was like thirty five bucks, and it was so good.
Speaker 1 (24:41):
It was so good.
Speaker 2 (24:43):
I took a bite and I just started giggling. It
was it was so like I had never thought before
about how the kind of like funky sweet flavors of
those two things could go really well together, but they do.
Speaker 3 (24:59):
It was just a light, just an absolute delight. I
was jealous. I looked it up immediately afterwards. I was like,
when can I get this?
Speaker 2 (25:07):
Yep?
Speaker 3 (25:09):
And then I told you I took a friend to
a fancy sushi place, introduced her to Oudie. Our thing
is we always get sushi when we hang out, and
now she loves it and wants it all the time,
and I'm trying to gently be like, not all the time.
Speaker 2 (25:24):
Sometimes food, Yeah that we can't do that.
Speaker 1 (25:30):
Because I paid for that meal, and so she I
don't think she knows what I'm trying to do. Yeah, good,
it is delicious. Oh it's so good.
Speaker 2 (25:40):
And and that did that experience did remind me that
I had had good Ooni before. So here we are.
Yeah anyway, okay. Uric's second message bulgogi. What a dish,
so flavorful and diverse. The episode made me so hungry
that the next night I made bulgogi let us wraps
for dinner. I used a small sirloin for it and
(26:00):
made my marinade with rice, spine, vinegar, meran soy sauce,
double black soy sauce, sesame oil, fish sauce, fresh grated garlic,
fresh grated ginger, gocha jung, and a small amount of
brown sugar. Along with the thinly sliced steak, some thinly
sliced yellow onion. Cooked up well and was just enjoyable
to eat. Had a mix of stuff to put in
a quick pickled radish and carrot, chopped green onion, pickled
(26:22):
red onion, peanuts, cilantro bean sprouts. Thank you for reminding
me about it always, love how you seem to bring
up something that just hits the spot. Turmeric is an
all around lovely spice, just adds a nice touch. The
golden latte can hit the spot so well a poorly
channeling laurin. It is like a warm, earthy hug that
envelopes you and brings comfort and relaxation. I've added a
(26:44):
small amount of turmeric to a ground turkey when making
turkey burgers. Adds a little something you didn't know you
were missing. Or to nice creamy chicken salad. Do that
instead of some curry powder for a little twist like you.
I'm not a doctor, but it is interesting to read
some of the studies being done on it, like this
one where initial reports look good for assisting with osteoarthritis,
(27:05):
and I remember hearing about black pepper helping it from
the article. With that in mind, incorporating the spice regularly
into your meals can safely boost your intake. Combining the
spice with black pepper may help increase your body's ability
to absorb TURMERICX beneficial compounds. A substance in black pepper
called piperine when combined with kircuren with kercuban, that's how
(27:25):
it is yep. Yep has been shown to increase bioavailability
by two thousand percent. Again, I'm not a doctor, but
it is interesting and I think I might add it
to more things. And yeah, more Lauren with etymology. I
think we need to see if we can sneak an
etymology corner into each episode. Now to the listener mail stuff, Christine,
(27:48):
take chuck E Cheese for what it's designed for, quick
food and a place to let the kids get rid
of energy. Yes, there are better options for pizza, et cetera.
But at least you know what you're getting into ahead
of time. I really wonder how we'll play out in
that market though. The Pittsburgh salad, Yes, we put fries
on our salads and sandwhich is it is who we are.
(28:08):
When we opened our new office, one of the meeting
rooms is actually named salad fries. You should definitely try
it with a steak salad or crispy chicken salad. It
is something different. Also, love the cookie confusion down South.
Finally it does appear we will be doing a cookie
table for my daughter's wedding this fall. O yay.
Speaker 3 (28:30):
Wow. Also wow, I just put together like salad fingers,
no salad fries.
Speaker 1 (28:39):
I'm wondering. Oh, I think it might be happening.
Speaker 2 (28:42):
I don't know. I don't know, but I love just
the ascertation. It is who we are, that's it is.
Speaker 3 (28:49):
Lauren and I did have a long discussion off Mike
about that as well, and I'm I'm into it.
Speaker 1 (28:54):
I want to try it. I love it.
Speaker 3 (28:56):
But that is something I never have encountered, so I
would not know about it. I'm also interested in Chuck
e cheese in Australia.
Speaker 2 (29:08):
Yeah, real, Christine, anybody else let us know, right, yeah, clearly, Lauren,
this etymology show.
Speaker 1 (29:22):
Okay, all right, y'all.
Speaker 2 (29:24):
So I have been trying to get an etymology show
off the ground here since Caroline Urban was still at
the company, so that's like sixteen yeah, yeah, like eight
to nine years ago, possibly longer than that. I have
talked many times with Ben Bolan, who is indeed the
(29:46):
stuff they don't want you to know, etymology guy. And
because right he's also a super nerd for this kind
of thing, I think he's I feel like he's given
me at least one book. I don't know anyway, but yeah, yeah,
I wish I this is a thing that I wish
I had the time and the brain space and the
(30:09):
go ahead from my supervisors to do. If I ever
have either of those first like any and any of that,
either of those first two things, I'll seek out that
third one and we'll see, we'll see how it goes.
But oh, it would be so good. I really love it.
I really love it.
Speaker 1 (30:28):
It's just so.
Speaker 2 (30:31):
Language is so weird.
Speaker 1 (30:33):
Mm hmmm. It is really fun.
Speaker 3 (30:38):
And I love Sometimes I'll encounter something in one of
our research and all like researching the history of something
in our episodes, and I'll be like, oh, Laura, dude,
like it's a gift, but also it's complicated, bilping me
not completely selfless, but.
Speaker 1 (30:57):
I think it'd be great.
Speaker 3 (30:58):
But it's true, like we used to in like eons ago,
we used to call it the house stuff works. Curse
is that we all, I think, like a lot of
you listeners, we all are very curious and we want
to do those things, but clearly.
Speaker 1 (31:15):
The time commitment, we can't always make it work. Yep, yep.
Speaker 2 (31:20):
It is a full time job and as full time
as you want to make it.
Speaker 1 (31:25):
So yeah, yeah, but you.
Speaker 3 (31:29):
Know, maybe we could do maybe some of the shorts
could be that that'd be fun. Yeah, sure, sure and
be bolin as I mentioned recently he did bright into
us as like a listener. It was like Ranch still
sucks because he was in that episode, but it was
also like we should talk about other condiments. So yeah,
(31:52):
I think there's ways we could make it happen that
fit maybe our schedules and the show and I don't know.
Speaker 1 (32:01):
Something to think about. Yeah, yeah, yes, yes.
Speaker 3 (32:07):
Also I love I love when you were listeners right
in and you made a meal after after we did
a topic, and I'm like, that sounds so good. Yeah,
and you did much better than I did, which was
just imagine about how to order it somewhere. But that
sounds really good. The vocal king, Okay, we do have
(32:32):
a little bit more listener now for you.
Speaker 2 (32:35):
We do, but first we've got one more quick break
for a word from our sponsors, and we're back.
Speaker 3 (32:48):
Thank you sponsor, Yes, thank you. Randy wrote just wondering
if you have ever encountered salt raised bread. It is
a bread that uses bacteria to do the raising and
not yeast. A kind of mine from Kentucky sent me
some that he made because it was a type of
bread his mom used to make and he had a
hankering for it. It was a bit pungent, he proudly said,
(33:09):
stinky and very close grained, but tastiest toast. Not sure
if I would want it as a sandwich. I do
wonder about the safety of such a thing, though I
survived a little.
Speaker 2 (33:23):
Wow yeah future episode for sure. And the basic answer
to is it safe is once you've put it in
an oven at like over three hundred and fifty degrees
for the length of time that it takes to bake
a bread, you're pretty good to go. That's yeah, you're
gonna be okay. Also, from what I understand, very basically, yeah,
(33:48):
you're not usually dealing with any kind of strains of
pathogenic bacteria that are going into this, So yeah.
Speaker 1 (33:56):
Yeah, I would definitely like to look into it.
Speaker 3 (33:58):
I don't really have much familiarity with this, and I mean,
I have to say I connect with you. I'm also
someone that's like, I'll try it and later I'll think
about the health risk, which.
Speaker 1 (34:13):
Maybe is not the way to live life.
Speaker 2 (34:15):
But you're on the edge, you're having more fun.
Speaker 1 (34:19):
That's okay, you're just going to Yeah.
Speaker 3 (34:23):
I mean I try to generally not do anything that's
really like outrageous, but my friends might argue you.
Speaker 2 (34:32):
Do get a lot of mysterious injuries.
Speaker 3 (34:35):
That's true. My current one is dancing related, though no
food was involved. But yeah, that's definitely won't have to
come back and talk about this.
Speaker 2 (34:46):
Oh absolutely, yeah, yeah, Sheldon wrote, if you two had
been alive in the early sixties, you would have remembered
the wave of Japanese monster movies. When I first heard
the word Gorgonzola, I thought it was a Japanese monster.
I always thought about the movie that was never made, Gorgonzola,
the cheese monster that attacked New York. But I've changed
(35:07):
since then, appreciating its taste and have it relatively often.
I have to tell you about a great meal with it.
I've been involved with volunteer work on the hiking trails
in the Adirondack Mountains. Each year, there's an all women
work crew and I'm their cook for the weekend. Every
few years, I make a pasta dish for their supper
after they've been working on a trail all day. The
dish is made with a pound of gorgonzola, a pound
(35:29):
of butter, and a quart of cream slowly melted together,
then cooked pasta Parmesan cheese and some tomato cubes are
added just before serving. Yes, it's rich, very rich, and
high in calories, but those women were doing many hours
of hard physical labor, so those calories are quickly burned off.
Speaker 3 (35:46):
Me.
Speaker 2 (35:47):
I don't burn many calories cooking in a campground, so
I just eat it and get fat.
Speaker 1 (35:55):
Hey, sounds good. It sounds so good.
Speaker 2 (35:58):
That sounds a face really good. Oh my guy, that
sounds delicious. Oh gosh, like it sounds delicious, both in
terms of, you know, I'm just making this in the campground,
but also if someone is high kagged, you know, physically tired. Yeah, yeah,
you've had a whole physical day and then someone serves
(36:19):
you this butter cheese pasta, like, yeah.
Speaker 1 (36:22):
Yes, thank you.
Speaker 2 (36:25):
Wow.
Speaker 1 (36:26):
I do have a lot of gorganzola. I guess I
got some after the episode.
Speaker 2 (36:29):
No, yeah, yeah, this is good. Good some inspiration here.
Speaker 1 (36:35):
Yeah.
Speaker 3 (36:36):
Also, yeah, the gorgan Zola cheese Monster that a tight
New York I would watch that.
Speaker 2 (36:40):
Oh yeah, yeah I have.
Speaker 3 (36:42):
Especially because this is a stinky cheese.
Speaker 2 (36:48):
Yes, yes, I have I have a I'm not I'm not.
I've never gotten super into them, but I have a
number of friends who are like huge toho fans, and
so I am familiar with the like sixties Happenese monster
genre by association. Yeah, really loved Godzilla minus one. It
made me cry. It made me cry so much, way
more than I thought of Godzilla movie ever would.
Speaker 1 (37:10):
It was really beautiful.
Speaker 2 (37:11):
It was really beautiful.
Speaker 1 (37:12):
So good.
Speaker 2 (37:13):
Okay, yeah, it's very intense.
Speaker 3 (37:16):
Good to know I've watched I've watched a handful, but
I haven't seen that one's.
Speaker 1 (37:24):
Freak it out. Yeah, okay, okay, I like them all right.
Speaker 3 (37:28):
Well, that brings us to the end of this Listener
Mail episode. Whether it be eighteen nineteen, we're going with
the nineteen. But thank you so much for making these happen,
for taking the time oh yeah, yeah, and just giving
us so much these wonderful stories. And I love that
(37:50):
some of you this is your first time writing in.
Some of you you've written in since the beginning. That's amazing.
Speaker 1 (37:56):
Oh yeah.
Speaker 2 (37:56):
Yeah. I happened to be hanging out with super producer
Andrew earlier this week and we were talking about how
completely wild it is that because it's so that I
know I've said this before and I feel like I
say it every heck and Listener Mail episode. But like
the job that we have as a day job is
very isolated, like we are just doing our own thing
and then we just kind of like finish and then
(38:19):
well I don't know what happens to it after that,
but it turns out that some of y'all are are
listening to this as part of your daily lives and
that is really really weird and beautiful. That's just like
I love getting to connect in that way, and so
thank you for like showing that there's a connection.
Speaker 3 (38:41):
Yes, And honestly, like when you send in, hey, I
heard your episode and I went and did this and
made this, I might be like, Okay, then I want
to go I want to make that. Like it's such
a lovely kind of community that we've built yea, so
all of us together. So thank you, Thank you so much,
(39:02):
and listeners, if you would like to write in again
for the first time, you can. Our email is Hello
at savorpod dot com. Thanks to all these listeners for
writing in.
Speaker 2 (39:15):
You can also find us on social media. We are
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 from My Heart Radio.
You can visit the iHeartRadio app, Apple Podcasts, or wherever
you listen to your favorite shows. Thanks as always to
our super producers Dylan Fagan and Andrew Howard. Thanks to
you for listening, and we hope that lots more good
(39:37):
things are coming your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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