April 28, 2023 • 36 mins
We return once again to tales from you, dear listeners! This compilation includes stories of fate and matzah, of a world of cheese and a world of Cadbury. Anney and Lauren jump in, as we can only assume that Freddo himself would.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to Savor Protection of iHeartRadio. I'm any
Race and I'm more in Vocal Bomb. And today we
have another listener mail for you. Yes, you know, these
are some of our favorites.
Speaker 2 (00:19):
So good, so good, and this is a good batch
and it's Batch number sixteen.
Speaker 1 (00:25):
I think, so I tried to confirm before, you'd think
we would have better documentation of it.
Speaker 2 (00:32):
I am. I'm nearly positive, me too, okay too, Yeah,
well I love this.
Speaker 1 (00:39):
We are now we're almost double the amount of main
Star Wars movies there are.
Speaker 2 (00:45):
Wow.
Speaker 1 (00:46):
I mean that's without you know, adding in wrote one
and all that other stuff.
Speaker 2 (00:49):
Well, sure, but it's the main series.
Speaker 1 (00:51):
Yeah, so the puns are gonna get more and more fun.
Speaker 2 (00:56):
Love it more obscure and yeah, very strange, yeah, very strange.
But we are nowhere near out of titles because if
you guys hadn't noticed Star Wars as kind of a thing. Again,
so sure is we have lots of material. We do.
Speaker 1 (01:15):
I'm very excited about it. I'm very excited. Oh the
same yeah, oh yes, yes, yes, yes, all right, so
let's get into it. Yeah, Kirsten wrote, lately, you guys
have been on a streak of doing episodes about things
I've never heard of. This has led to a lot
of cravings for food I've never tasted, which is a
weird and wonderful experience. I only wish I had waited
(01:36):
to hear your NSFW warning before I googled guita. Yeah.
Speaker 2 (01:42):
Sorry.
Speaker 1 (01:44):
But in other news, I was visiting my family, Ohio recently,
which led to an opportunity to try brunos. I can't
believe I've never mentioned it in earlier emails, but there
is the most amazing international grocery store in the Cincinnati
area called Jungle gymsh Imagine your decab farmer's market plus
every specialty international grocery store you've ever been to, plus
(02:06):
the biggest wine store you've ever dreamed of, plus every
soda and then some from the tasting room at the
World of Coke, all swirled together and tapped with an
animatronic gorilla Elvis impersonator, well what airplane suspended from the
ceiling and a literal fire truck full of hot sauce.
If you have a limited travel budget but want to
(02:27):
finally have the extremely eclectic feast of all the interesting
foods from various episodes, in recent years, I'm confident that
you could check off most, if not all, of the
items on your list at Jungle Gyms, though you might
need an expert guide to help you find everything in
the massive store. A few minutes into exploring, I had
(02:47):
an epiphany that I could probably find Brunos here. After
searching the World of Cheese section on my own to
no avail, I asked a friendly employee who led me
right to it and even recommended how to eat it.
My family was down to give it a try, and
we all loved it. We had it melted on toast
with some mixed berry jam. It had a mild sweetened
(03:09):
condensed milk flavor with some of that good goat cheese bunk.
We rounded out our international feast with gluten free Perochi's
fresh Momi sipote, homemade fried Colombian Bonuelos bask wine, and
from a little closer to home, a pint of Ohio's
own Jenny's ice cream. I really hope you guys get
to check out Jungle Gym sometime. PS. You know when
(03:31):
you learn about something you've never heard of, and then
all of a sudden, it feels like it's everywhere for
me lately, that's been the Asian condiment chili crisp. I
think it would make for a great episode PPS. As
a fellow peanut butter lover, Annie, you would love the
Israeli snack bomba if you're not already obsessed. They're peanut
butter corn puffs and they're insanely delicious. They even have
(03:51):
Natella filled and chocolate dip varieties at Trader Joe's. Oooh okayoo,
I do love chili cris I loved. Oh yeah, people
have written in about jungle gyms before. It sounds like
quite the place.
Speaker 2 (04:08):
That sounds overwhelming in a lovely way. It Yeah, I mean.
Speaker 1 (04:14):
A fire truck of hot sauce at Elvis Gorilla World
of Cheese.
Speaker 2 (04:20):
Oh yeah, oh I love a cheese world. Yeah, I
do write. I do get like really just sensory overload
in places like that, And that sounds like an extreme
iteration of ith, Like I definitely did I ever tell
this story on here, Like the first time that I
went to the International Farmer's Market, the one that's like
(04:43):
up Buford just outside the perimeter, I like, I was
completely overwhelmed about everything, and then I got to the
European like the Eastern European bakery section, and they had
little samples of the kind of farmer's cheese that you
put in like blintzes, and I just started crying, like
(05:05):
I was just I just started weeping openly in the
baker section, going like these are my people, and they understand,
like yeah, but like in a nice way, you know.
I yeah, that makes sense.
Speaker 1 (05:19):
Yeah that sounds that place is overwhelming. I the first
time I went there, I think I made it because
it's kind of laid out in like produce and then
and by kind of places around the world share our
sections of like baked goods and seafood and then all
kinds of things, like all kinds of things.
Speaker 2 (05:39):
Yeah, I think I.
Speaker 1 (05:40):
Only made it two thirds of the way, and then
I was tired.
Speaker 2 (05:43):
I was like, right, yeah, I usually have to stop
at a certain point and go like I can hit
the rest the next time I come here, because yeah.
Speaker 1 (05:50):
I can't just start going the other counterclockwise.
Speaker 2 (05:54):
She over goes, that's such a good plan, Yeah.
Speaker 1 (05:57):
Because otherwise one side is always getting kind of screwed
over because you're tired by the time you get to it.
You gotta.
Speaker 2 (06:03):
Gott to plan it out.
Speaker 1 (06:05):
You got to plan it out, but yeah, I do.
I do love it. I love a place like this. Also,
sorry about Gooey Duck, but.
Speaker 2 (06:12):
Oh yeah, I mean it's not technically our fault.
Speaker 1 (06:15):
That it exists, but it is funny. Yeah, yep, Yeah,
that's about all I have to say about that.
Speaker 2 (06:30):
Well, Sheldon wrote, as I had mentioned before, I'm a
bit of a brewer, and I brew a bock about
every two years. Coincidentally, I had planned on brewing one
the day that your block episode came out. Some kind
of karma there, but more karma as I use Karen
Geenan as a finding agent to clarify the beer. Things
(06:51):
like this make me wonder if you too are spying
on me somehow. And I have to thank Lauren for
letting me know why some maatzas are kosher for over.
Speaker 1 (07:00):
I never understood that, Well, we're not spying on you are.
Speaker 2 (07:08):
No, oh probably not.
Speaker 1 (07:11):
Yeah, but this does happen kind of a bit. I
feel like sometimes things just are in the zeitgeis for whatever. Yeah,
and because we've had plenty of listeners write in and say.
Speaker 2 (07:25):
How did you know that? I was yeah, exactly now
when we when we do manage to pull something together
that's like vaguely timely for the season that we're in,
then yeah, I'm gonna go ahead and blame that it's
our unexpected timeliness.
Speaker 1 (07:41):
Yes, not spying, not at all, but speaking of timeliness.
Speaker 2 (07:46):
A lot of people did write in about our Matsa episode.
Speaker 1 (07:50):
Yes, Valerie wrote, Hi, I love the Matsa episode, just
adding that gluten free Matsa is an addictive substance. I
have Silly Act disease, so the only Masa I can
eat is the gluten free kind. So it was delightful
to discover that it's amazing. My favorite is Yehuda brand.
I hope I'm not butchering that original flavor with a
(08:11):
buttery substance spread on top. Yem. Yeah that does sound good.
Speaker 2 (08:15):
Yeah right, there's some really good gluten free cracker experiences
out there to be had now, Like for a while,
for a while it was who that was a bare
and wasteland of snack time. Yes, but I'm glad that
they have a good Matsa one. Yeah.
Speaker 1 (08:32):
Yes, that is good to know. That is good to know.
Speaker 2 (08:36):
Tracy wrote, just listened to the Matsa episode and had
some thoughts to share with you. I'm not Jewish, but
my partner is, and he spent time studying in Israel.
We aren't really religious, but our passive tradition is matza,
bal soup and DreamWorks. The Prince of Egypt Annie mentioned
matza being made in under eighteen minutes. We have a
thought on this. In Jewish numerology, the number eighteen is
(08:59):
symbolic of kai or life. Maybe this is just a coincidence,
or maybe there's some symbolism there. Maybe another listener knowsh
oh see, yeah, that's that's probably a good I assumed
that it was due to some kind of little bit
of mythology like that.
Speaker 1 (09:16):
But yeah, yeah, I'm sure. I'm sure there is something,
whether or not it's gotten kind of muddied in our
understanding of it through the I'm sure there was a
basis to it.
Speaker 2 (09:29):
There's oh yeah, yeah, because it's so specific.
Speaker 1 (09:32):
It is, it is so so specific. Also, when I
was a kid, I loved the Prince of the I
would sing that song Miracle in the shower as if
I was like I had a singing career in front
of me, which I absolutely didn't, but I thought, like
(09:54):
the acoustics in here. Yeah, the high pitched notes. Yeah,
I'm gonna go far o kid, I did not know.
Well that's fine.
Speaker 2 (10:03):
Hey you are a karaoke superstar.
Speaker 1 (10:07):
For enthusiasm, not for skill, but I will take it.
Speaker 2 (10:13):
I don't think I ever actually got around to watching
Prince of Egypt.
Speaker 1 (10:18):
It's got some really I haven't seen it in a while.
I'll ca on there, but it's got some really cool
visuals in it.
Speaker 2 (10:25):
Yeah. I remember it being a big deal when it
came out.
Speaker 1 (10:28):
Yeah. Yeah, I haven't seen it since my singing career
in the but right, I did love it back then,
and I still have the VHS but no BCR with
which to watch.
Speaker 2 (10:41):
The Eternal Struggle.
Speaker 1 (10:48):
I think that's a fun tradition though. I like that.
Speaker 2 (10:50):
Oh yeah, absolutely, mm hmm.
Speaker 1 (10:52):
I wrote loved the episode. It brought back memories from
my younger days and the big sator meals that we
had at our church. I went to a traditional satyr
with one of my friends in college. I think it
is definitely something that people should experience. The tradition and
symbolism in it is wonderful. A savor satyr or do
I sign up on a side note? Nice job on
(11:14):
the Exorcist Files. Annie, I thought the voice sounded familiar.
Speaker 2 (11:17):
Ah, thank you. The Exorcist Files is another show that
our buddy Chandler May's put out on iHeart and h
uh yeah, Annie, you had a you had a wacky
recording experience for that, didn't you.
Speaker 1 (11:33):
I did? I did, And this the lesson here listeners
is always asked for all questions, perhaps especially of Chandler
per my door.
Speaker 2 (11:43):
Oh yes, I mean that with no no spite in
my heart. But but he sometimes plans very odd and
intricate things. Ambitious, ambitious, there you go.
Speaker 1 (11:56):
Yeah. So he is a good friend of ours, him
for quite a while, and he just was kind of like, hey,
I have some roles in this podcast i'm doing. I
thought maybe you'd be good. Can you read for it?
And he sent me like eight. I was like, all right,
do it. And then he's like, I think it'll be
good for these two. The pretty quick like short he
(12:19):
made it. I'm not sure how much it was him
making it sound like it wouldn't take too much time
and me being so used to recording from my studio,
your closet. Yeah, then I was like, okay, sure I
can make time for that. No, it was. It was
on location with the kind of three D microphones. Oh yeah,
(12:43):
and it was like it was like we were filming
a movie but podcasting, and it was great. It was
like really great experience. But I was not anticipating that,
and it was quite a stressor.
Speaker 2 (13:01):
Location, like right, right, right, you're going to this house,
You're you're you're suddenly like acting in a room with
these people with choreography and like yeah, oh geez a,
heck we kids involved. Yeah all right, yeah, but it
turned out really well. Yeah. Yeah, and a bunch of
a bunch of other bunch of other iHeart hosts are
in there. I think Eli Banks and Diana Brown, who
(13:23):
are our friends who do Ridiculous Romance, which is a great,
great ridiculous show.
Speaker 1 (13:30):
Yeah, they were cool. I attacked with them too. That's fun.
Speaker 2 (13:35):
It was stressful anyway. Yeah, go check that out, yes,
check out.
Speaker 1 (13:42):
All right. Well, we've got a lot of messages about
Cadbury for you.
Speaker 2 (13:48):
We do, uh and we are going to get into
those as soon as we get back from a quick break.
For a word from our sponsors, and we're back. Thank you, sponsae, yes,
thank you. Okay, So Craig wrote, I've just listened to
(14:08):
your Cadbury episode and here in Australia Cadbury is quite big.
We have our own flavor of Fretto frogs that can't
be found anywhere else, which are strawberry filled. We also
have caramelo koalas which are really nice. In the past
I've also been to the home of Cadbury in Bourneville
and done the tour of the factory in the museum.
(14:31):
In the museum they used to give you samples of
chocolate how the Mayans used to drink it with chili
and honey, which was really nice, although it was fun
to see kids try liquid chocolate and then realize it
wasn't sweet. Cadbury chocolate in Australia is definitely better than
Cadbury chocolate in the UK, and it's one of the
most common chocolates in supermarkets. Cadbury cream eggs seem also
(14:53):
to be sold year round, or maybe just a long
time before Easter. Unfortunately, or maybe fortunately from my waistline,
I can no longer eat most of the Cadbury chocolate
as I've been diagnosed as diabetic. Still very tempting though
at times.
Speaker 1 (15:08):
Ooh some fighting words.
Speaker 2 (15:10):
All right, Okay, I love that you put this one first. Danny,
You're like, all right, let's get started.
Speaker 1 (15:17):
People have strong opinions about Cadbury's what I learned through
this so good.
Speaker 2 (15:23):
Oh I can't believe I've never had a Fretto Frog.
Speaker 1 (15:26):
I can't either. I need one. I need a bunch.
I need an assortment. Yeah, you do need an assortment,
Fredo frogs.
Speaker 2 (15:34):
Oh man, I'll see. I actually have a friend who's
in Australia for the eclipse right now, like, oh, for
photography purposes. I am going to make them bring me
back a heck and Freto Frog, as you should. I'll
see what we can do. I'll see what we can do.
Is okay?
Speaker 1 (15:50):
Yeah, oh, I think it's necessary. I think it's necessary. Also,
I just want to preface these because we do have
a lot about Cadberry. A lot of you send in
pictures of this museum. It is, it is quite something.
It is exact.
Speaker 2 (16:08):
No expense was spared, Yeah, no, no, no expense was spared.
Speaker 1 (16:13):
So far, no dinosaurs have escaped and murdered people as
far as I know. Please correct me if I'm wrong,
and wrote. You've recently done several episodes that I want
to talk about, so I had to write in again. Firstly,
I just listened to your Cadberry episode and this made
me think of a particular type of Cadberry bar. I'm
(16:34):
not a big fan of chocolate, but years ago, when
I was in a long distance relationship with my British
now husband, I would visit Britain every few weeks and
came across Cadberry's marvelous creations jelly popping candy chocolate bar.
For some reason, I completely fell in love with this
mixture of chocolate, food, flavored soft candy and popping candy.
(16:57):
I would buy it every time to take back home,
and he would always bring me someone visiting. Now, ten
years later, I live in Britain and while it's rare,
I would eat this every single time. It reminds me
of those early years in our relationship. Also, did you
come across the Fredo index while researching Cadbury? Sorry if
I missed this in the episode. There is a common
(17:18):
belief that the Fredo chocolates are a good measure of inflation. Essentially,
people track the price of the chocolate over time and
compare it to wages. While such calculations are probably dubious.
I love how widespread the idea is, and how much
one bar of freddo cost these days is likely to
be one of the first things people say if you
(17:40):
ever bring up this bar of chocolate. Secondly, I was
listening to your rabbit episode and love that you discussed
the scientific fact of them being too cute to eat.
I've always thought this is partly a generational thing. Once,
when I was a teenager, a rabbit accidentally jumped in
front of our car a skating a bird of prey
while I was crying, and to give the cute little
(18:01):
bunny a funeral, my grandparents were delighted to have rabbit
for dinner. H omg. It was not the greatest day
of my life. But they lived through rationing during and
after the Second World War, so fair play, I suppose.
I also have a funny anecdote from a French colleague
of my husband, who complained that rabbit is not often
on the menu in Britain, saying, quote, rabbit is delicious,
(18:24):
but apparently you British people think of them as pets.
Speaker 2 (18:28):
That's a very French thing to say.
Speaker 1 (18:30):
It is gotta appreciate it, gotta appreciate it. I don't
think we talked about the Fredo.
Speaker 2 (18:41):
No, I did not run across that, but that seems right.
That's clearly clearly a benchmark. Yeah.
Speaker 1 (18:47):
Yeah. Also, this candy you describe is blowing my mind.
It sounds fascinating. It sounds like so many things happening
at once.
Speaker 2 (18:56):
Yeah. I think the only reason I didn't mention it
out loud and my list of Cadbury products is that
it's just like nineteen words and I was like, I
can't we have to do the rest of the episode,
Like we don't have time.
Speaker 1 (19:09):
As I was reading it, I kept being like, oh,
there's oh another okay or another Oh.
Speaker 2 (19:13):
But it does sound really good. Yeah, I'm sure.
Speaker 1 (19:16):
And I love that it reminds you of your early
days in your relationship.
Speaker 2 (19:21):
Yes, bunnies are so cute, hack so tasty. Ariel wrote,
it's always a pleasure to listen to your podcast. I
just finished listening to your Cadbury episode, one of my
fave chocolate brands. I wasn't sure if you knew that.
In addition to Hershe having the rights to produce Cadbury
in the US, they also successfully sued to ban the
(19:43):
importation of Mandolaz produced Cadbury into the US during the
twenty fifteen Hershey v. Cadbury lawsuit. While you can still
find Mandalas produced Cadbury in US specialty shops, it's usually
because someone snuck it back in their suitcase. If you've
ever talked to a brit about Hershey's chocolate, they say
(20:03):
it tastes like sour milk. You can imagine how they
feel about Hershey banning their beloved proper Cadbury.
Speaker 1 (20:12):
Oh, I've heard it before, angry and I mean rightfully,
so I get it.
Speaker 2 (20:19):
Yeah. Yeah, I think that.
Speaker 1 (20:21):
Was one of the first things that came up when
I went to Europe the first time. Really, you need
to get real, real chocolate, like you've been needing. It's
not any good. Yeah, it's gotta have European chocolate.
Speaker 2 (20:35):
Yeah.
Speaker 1 (20:35):
And they'd get so offended when I'd be like, well,
my favorite chocolate is this, and they'd be like, no, no,
how dare you? Yeah, I mean legit, I guess yeah,
very very very protective and fond. Again, I understand understandably
(21:01):
of this chocolate, but it does crack me up. How
that is. Like, if you want to start an argument,
this is a good way to do it.
Speaker 2 (21:11):
All right, cool, you're like, well, officer, you see what happened?
Speaker 1 (21:15):
Was I mentioned I liked this Hershey chocolate more than
this European chocolate and whoa and yeah that a lawsuit
sounds like it also meant business. That's intense.
Speaker 2 (21:31):
Yeah, yeah, I'm surprised that I didn't run across that
in my reading. But cool, cool, I mean, we love
a good lawsuit. It was a lawsuit intensive episode for sure.
Speaker 1 (21:41):
Yeah, all right, Victoria wrote, I loved your Cawbery's episode
and was fascinated by your uniquely American point of view
on this beloved British brand. I came from a chocolate
loving family and the Cadbury's brand is very special to
us and part of growing up. We all have stories
about our grandmothers sneaking as dairy milk buttons when we
(22:04):
were tiny and our parents hadn't yet introduced us to chocolate,
but she'd always insist on softening the edges of them
by sucking on them a bit first. If you know
what buttons look like, you'll know why that's funny. A
trip to cadbury World was, of course a rite of passage.
As children, we were never lucky enough to go on
a school trip, it's too far. I grew up in York,
(22:27):
so school trips usually meant a trip to the National
Railway Museum. Not quite the same, but we'd try to
take every child in the family to Cadbury World before
they reach the age of eleven. I cannot overemphasize the
elation of getting out of the car on arrival and
in hailing the heady, chocolate scented air. The factory itself
(22:49):
is my favorite part. You can actually see them making
the chocolate, and over the years it's become more interactive
with chocolate making workshops. You also learn about the history
of chocolate starting with the app text, how modern chocolate
was invented, and the history of the Cadbury brand. We love.
The characters you mentioned are indeed a bit trippy, I
think because we're moving away from using cartoon characters to
(23:12):
market suites to children. The park is the only place
you see them now. There aren't many rides, but there
is a dark ride, kind of a Pirates of the Caribbean,
but with a lurid storybook introduction and glowing miniature houses
with anthropomorphized cocoa beans just going about their lives. Okay,
(23:32):
I've attached some photos so you can savor the extremes
as an adult. My favorite part is actually the museum
with all the old discontinued chocolate bars and marketing campaigns,
as well as the history of the company as a
pioneer for employee well being, which you touched on in
that episode. Actually, no, I lie. The best part is
(23:54):
the shop. It's the largest cabaret shop in the world
and has all your favorites plus exclusive treats you can't
get anywhere else, as well as branded goods like pencil cases.
I wanted to weigh in on your discussion about the Flake.
They are indeed a beautiful chocolate bar. But better than
the Flake is the Twirl, which is essentially a flake
but wrapped in a layer of chocolate for a more
(24:16):
robust bite and less messy experience. Please tell me you've
tried a twirl. I chuckled that the cream egg was
your touchstone with the brand for Easter. They are bottom
tier Cadbury's here in the UK. We all acknowledge they
are too sweet and not quite the same since Craft
bought them out and we think changed the chocolate recipe
(24:39):
to a less creamy and more sickly version.
Speaker 2 (24:43):
I didn't recognize.
Speaker 1 (24:44):
Most of the chocolate bar flavors you mentioned in that episode.
They vary a lot by market, but the other chocolates
you mentioned, like fudge and Curly Whortley are staples here. Anyway.
Sorry for the long Rambley email. It's just such an
integral part of growing up in my family that I
just had to share. No, it's so good. I for
(25:07):
when I was talking about the flake and the twirl,
I felt it reminds you of how I feel when
I talked to younger folks and they use lingo that
I don't know anymore, and like, yeah, the.
Speaker 2 (25:18):
World for sure. The flake, Yes, yes, fellow kid, I
am deeply familiar with that. Uh I'm not a twirl No,
me neither. But right, but it's starting to make sense.
Speaker 1 (25:40):
Yeah, it is, it's starting to, I think. So I
love genuinely these like strong opinions and fondness for this candy,
like the nostalgia being a kid and you love the
twirl or the right.
Speaker 2 (25:56):
Right and is like no, no, no, and your grandmama
like softening the edges of a perfectly round piece of
chocolate for you.
Speaker 1 (26:06):
Yeah, that's that's pretty great, and I do. I mean again,
the pictures that came with this email. The pictures that
came with this email were fantastic. I'm so glad you
listeners answered our hall because, like I said, I don't
have this experience with it. Yeah, but I'd heard about it.
(26:27):
I'd read about it, and I'm loving hearing.
Speaker 2 (26:30):
Yeah, yeah, yeah, I know. These personal stories are really aces.
Thank you all. Yes, yes, we do have another few
for you, and we are going to get into those
after we get back from one more quick break for
a word from our sponsors, and we're back. Thank you sponsoring, Yes,
(26:55):
thank you. Okay, we have another note from Uric. I
think the UK version we're still talking about Cadbury is
just better than what hers she makes. I always try
to find the imported one if I can. It costs
a little more as the stores have to order directly
from the UK and not a distributor, but I think
it's worth it. Now. How is the Easter Bunny or
(27:17):
Cadbury characters coming into the next campaign? D and D. Yeah, Lauren,
I loved your rendition of the commercial rendition of Major General.
We need more of this. Don't be sorry. It was fun.
This is another reason we love the two of you.
I say full steam ahead, and we get you asking
(27:37):
those questions as young Annie about the Easter bunny fits
in with you. Zach mentioning the brunos and chocolate and cheese,
I can see the combo working. I can also understand
how people would not pair them. I'm now tempted to
put together a combination like that with a goat's milk
feta to really contrast the flavors. It will take a
bit since I don't get to the one store where
(27:59):
I can get this amazing Greek imported feta often, but
we'll keep it in mind for the next trip. Muscles Muscles,
muscles another great seafood. There are so many amazing ways
to cook, like you mentioned, if you really want to
do something different that sounds strange but really works. When
cooking your muscles in the typical white wine and garlic
grow in some blue cheese, it creates an amazing sauce.
(28:21):
Have some toasted garlic bread for dipping and enjoy do
this instead of opening and broiling with cheese. The first
time I saw this in Seattle Little restaurant, I thought
it sounded strange, But if a good restaurant puts it
on the menu. I had to give it a try,
and it's now my go too when cooking them. Finally,
I guess as long as you stay away from the water,
(28:42):
you'll make it harder on Annie to bring them into
the campaign. Oh no, oh no, there's so much water
in our campaign. Wow, that was a really evil cackle.
Speaker 1 (28:55):
My guy ah is so oh yes, yes, yes, well,
thank you for giving me ideas. I think that Easter
Bunny would be hilarious in a campaign. Oh no, well
there's time there time.
Speaker 2 (29:17):
That sounds like real nightmare stuff to be honest, but
cool but cool. Yeah, yeah, yeah, yeah.
Speaker 1 (29:23):
We did talk about trying to get the bottom of
my Easter Bunny reservations. And a part of it, I
realize is as little as this really makes sense, I
mean I was a kid, so who knows. Sure, as
little as it really makes sense, it's that whereas Santa
and Theory is just leaving you gifts because you were good,
(29:46):
I don't know why the Easter Bunny was. And there
was like I'm in competition with him and others, okay,
and it just put me a little edge. And then
somebody else did a like mastercut of people saying there's
terrified of the Easter Bunny because it's like a six
foot bunny, dead eyes looking at you.
Speaker 2 (30:08):
It is scary, like a dulls us like yeah, yeah, okay, yeah, well.
Speaker 1 (30:19):
Mm hmmm mmmm.
Speaker 2 (30:22):
I I guess I just really missed out on, you know,
horror inspiration via not having that much much exposure to
all of this as a kid, like like as I said,
like like my like my parents made me Easter baskets,
but it wasn't like a big deal, like it wasn't
like a whole thing.
Speaker 1 (30:41):
I mean, it's a big it's a big bunny. Yeah,
and he's showing up outside.
Speaker 2 (30:48):
Yeah, as a child, I never ran into an Easter
bunny costumed human. So yeah, well I all I.
Speaker 1 (30:57):
Know is I'm not alone. I'm still working through some
things around it.
Speaker 2 (31:01):
It's gonna be okay, that's all right, that's all right.
You know, we all we all have things to work on.
Speaker 1 (31:07):
It's true. It is true. Also, this muscle stressed pea
sounds delicious.
Speaker 2 (31:12):
Oh gosh it dad, Yeah, like like a nice like
melty cheese in there. Oh right, yeah, okay, h all right,
all right, doing that, we.
Speaker 1 (31:21):
Have one more email, Ben wrote, I loved your Cadberry's
episode as it is so ubiquitous here as you pointed out,
but this raised a very important question for me. When
you get a soft served ice cream served in a
cone from an ice cream truck, do you not get
a flake put in them?
Speaker 2 (31:37):
Huh?
Speaker 1 (31:38):
It's a solid chocolate bar made up of laminated layers
of chocolate. In Ireland and the UK, it would be
common to get one of these ice creams with a syrpiece,
strawberry sauce and a flake, to the point where many
people call them flakes or ninety nine's or mister Whippy's
see picture attached. What do you get as topping instead?
Speaker 2 (31:56):
Huh.
Speaker 1 (31:57):
Apologies for the long email, but I have many things
to Sharon Cap. I have been to Cadbury World in
the UK. I'm a school trip. I grew up in
the UK before moving to Ireland in twenty seventeen, and
by far the most important aspect of the experience was
being able to buy a one kilogram bar of chocolate
from the shop. Even I, a notorious chocoholic, could not
finish that one go. I may have tried Ireland had
(32:22):
its own Cadbury factory. I believe it has closed now
and so many Irish people will claim that an Irish
dairy milk is better than a British dairy milk. Freddo
is a key inflation indicator for the pub economist in
the UK. Discussing the current cost of a fredo is
the short source of outrages. Many of us millennials remember
(32:42):
when they were five pence.
Speaker 2 (32:44):
Wow.
Speaker 1 (32:45):
Wow, we are getting some strong opinions.
Speaker 2 (32:48):
We no, I love it. I love all of this.
I we love a strong opinion and this is many
of them. Okay, first of all, no, never in my
life of ice cream have have I ever had a
flake stuck in an ice cream cone. That sounds amazing.
I want that to occur right now.
Speaker 1 (33:10):
It sounds amazing. But it's also again like literally before
we did this, we talked about it in the Flake
Candy Bar in that episode, but you all are referring
to it as like a flake and I love it.
I love it, but no, I know.
Speaker 2 (33:29):
Yeah. One of the common ice cream cones that you
would get, like like out of an ice cream truck
is a cone with vanilla ice cream and then the
inside of the cone is lined with like a mid
soft chocolate fudge kind of thing, and then the top
has some like some like chopped peanuts and like a
(33:49):
crunchy layer of chocolate on top. I forget what that
one's called, but that's pretty ubiquitous.
Speaker 1 (33:55):
Mm hmm. Yeah, this is not even close to my
ice cream experience. Admittedly I didn't. I don't have that
much in terms of kind of those like novelty things
they did with h for kids or an adult too,
I guess, but you know, generally for kids. So but yeah,
(34:17):
my my main thing is like plain soft serve and
maybe chocolate involved in the cones somehow.
Speaker 2 (34:24):
Yeah.
Speaker 1 (34:24):
Yeah, yeah, it sounds like you your your ice cream
game is above ours.
Speaker 2 (34:34):
Yeah. We we don't usually have fresh, fresh piped soft
served from ice cream trucks. They're usually serving prepackaged like
factory made yea ice cream bars, like anything on a stick,
and occasionally things that come in cones like the aforementioned right.
But yeah, yeah, huh, Yes, And I do really love
(34:58):
I've loved that.
Speaker 1 (34:58):
We heard from so many of you who have been
to Cadbury World, Yes, and you all talked about like
your favorite parts of it. Yes, I love it. This
is so good.
Speaker 2 (35:08):
Also, of course there is a battle between Irish dairy
milk versus a British dairy milk bar. That is, yes,
obviously the way it must be.
Speaker 1 (35:19):
Yep, I love it. And again Fredo, Yeah, Fredo, Freda
was a bigger deal than either of you, either of us, Ye,
way big. Now we've learned a lot and it thanks
to you, listener, Yes, oh yes, thank you all so
much for writing in. Yes, we love so much these episodes,
(35:40):
and we love so much hearing from you. Thank you,
because it is one thing to research something and then
quite another wonderful thing have the personal experience, so I
really appreciate it. And thanks again to all these listeners
who already wrote in. But if you would like to
write to us, we would love to hear from you.
You can email it at hello at savorpod dot com.
Speaker 2 (36:02):
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. Save is production of iHeartRadio.
For more podcasts 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
(36:22):
we hope that lots more good things are coming your way.
Hello, and welcome to Savor Protection of iHeartRadio. I'm any
Race and I'm more in Vocal Bomb. And today we
have another listener mail for you. Yes, you know, these
are some of our favorites.
Speaker 2 (00:19):
So good, so good, and this is a good batch
and it's Batch number sixteen.
Speaker 1 (00:25):
I think, so I tried to confirm before, you'd think
we would have better documentation of it.
Speaker 2 (00:32):
I am. I'm nearly positive, me too, okay too, Yeah,
well I love this.
Speaker 1 (00:39):
We are now we're almost double the amount of main
Star Wars movies there are.
Speaker 2 (00:45):
Wow.
Speaker 1 (00:46):
I mean that's without you know, adding in wrote one
and all that other stuff.
Speaker 2 (00:49):
Well, sure, but it's the main series.
Speaker 1 (00:51):
Yeah, so the puns are gonna get more and more fun.
Speaker 2 (00:56):
Love it more obscure and yeah, very strange, yeah, very strange.
But we are nowhere near out of titles because if
you guys hadn't noticed Star Wars as kind of a thing. Again,
so sure is we have lots of material. We do.
Speaker 1 (01:15):
I'm very excited about it. I'm very excited. Oh the
same yeah, oh yes, yes, yes, yes, all right, so
let's get into it. Yeah, Kirsten wrote, lately, you guys
have been on a streak of doing episodes about things
I've never heard of. This has led to a lot
of cravings for food I've never tasted, which is a
weird and wonderful experience. I only wish I had waited
(01:36):
to hear your NSFW warning before I googled guita. Yeah.
Speaker 2 (01:42):
Sorry.
Speaker 1 (01:44):
But in other news, I was visiting my family, Ohio recently,
which led to an opportunity to try brunos. I can't
believe I've never mentioned it in earlier emails, but there
is the most amazing international grocery store in the Cincinnati
area called Jungle gymsh Imagine your decab farmer's market plus
every specialty international grocery store you've ever been to, plus
(02:06):
the biggest wine store you've ever dreamed of, plus every
soda and then some from the tasting room at the
World of Coke, all swirled together and tapped with an
animatronic gorilla Elvis impersonator, well what airplane suspended from the
ceiling and a literal fire truck full of hot sauce.
If you have a limited travel budget but want to
(02:27):
finally have the extremely eclectic feast of all the interesting
foods from various episodes, in recent years, I'm confident that
you could check off most, if not all, of the
items on your list at Jungle Gyms, though you might
need an expert guide to help you find everything in
the massive store. A few minutes into exploring, I had
(02:47):
an epiphany that I could probably find Brunos here. After
searching the World of Cheese section on my own to
no avail, I asked a friendly employee who led me
right to it and even recommended how to eat it.
My family was down to give it a try, and
we all loved it. We had it melted on toast
with some mixed berry jam. It had a mild sweetened
(03:09):
condensed milk flavor with some of that good goat cheese bunk.
We rounded out our international feast with gluten free Perochi's
fresh Momi sipote, homemade fried Colombian Bonuelos bask wine, and
from a little closer to home, a pint of Ohio's
own Jenny's ice cream. I really hope you guys get
to check out Jungle Gym sometime. PS. You know when
(03:31):
you learn about something you've never heard of, and then
all of a sudden, it feels like it's everywhere for
me lately, that's been the Asian condiment chili crisp. I
think it would make for a great episode PPS. As
a fellow peanut butter lover, Annie, you would love the
Israeli snack bomba if you're not already obsessed. They're peanut
butter corn puffs and they're insanely delicious. They even have
(03:51):
Natella filled and chocolate dip varieties at Trader Joe's. Oooh okayoo,
I do love chili cris I loved. Oh yeah, people
have written in about jungle gyms before. It sounds like
quite the place.
Speaker 2 (04:08):
That sounds overwhelming in a lovely way. It Yeah, I mean.
Speaker 1 (04:14):
A fire truck of hot sauce at Elvis Gorilla World
of Cheese.
Speaker 2 (04:20):
Oh yeah, oh I love a cheese world. Yeah, I
do write. I do get like really just sensory overload
in places like that, And that sounds like an extreme
iteration of ith, Like I definitely did I ever tell
this story on here, Like the first time that I
went to the International Farmer's Market, the one that's like
(04:43):
up Buford just outside the perimeter, I like, I was
completely overwhelmed about everything, and then I got to the
European like the Eastern European bakery section, and they had
little samples of the kind of farmer's cheese that you
put in like blintzes, and I just started crying, like
(05:05):
I was just I just started weeping openly in the
baker section, going like these are my people, and they understand,
like yeah, but like in a nice way, you know.
I yeah, that makes sense.
Speaker 1 (05:19):
Yeah that sounds that place is overwhelming. I the first
time I went there, I think I made it because
it's kind of laid out in like produce and then
and by kind of places around the world share our
sections of like baked goods and seafood and then all
kinds of things, like all kinds of things.
Speaker 2 (05:39):
Yeah, I think I.
Speaker 1 (05:40):
Only made it two thirds of the way, and then
I was tired.
Speaker 2 (05:43):
I was like, right, yeah, I usually have to stop
at a certain point and go like I can hit
the rest the next time I come here, because yeah.
Speaker 1 (05:50):
I can't just start going the other counterclockwise.
Speaker 2 (05:54):
She over goes, that's such a good plan, Yeah.
Speaker 1 (05:57):
Because otherwise one side is always getting kind of screwed
over because you're tired by the time you get to it.
You gotta.
Speaker 2 (06:03):
Gott to plan it out.
Speaker 1 (06:05):
You got to plan it out, but yeah, I do.
I do love it. I love a place like this. Also,
sorry about Gooey Duck, but.
Speaker 2 (06:12):
Oh yeah, I mean it's not technically our fault.
Speaker 1 (06:15):
That it exists, but it is funny. Yeah, yep, Yeah,
that's about all I have to say about that.
Speaker 2 (06:30):
Well, Sheldon wrote, as I had mentioned before, I'm a
bit of a brewer, and I brew a bock about
every two years. Coincidentally, I had planned on brewing one
the day that your block episode came out. Some kind
of karma there, but more karma as I use Karen
Geenan as a finding agent to clarify the beer. Things
(06:51):
like this make me wonder if you too are spying
on me somehow. And I have to thank Lauren for
letting me know why some maatzas are kosher for over.
Speaker 1 (07:00):
I never understood that, Well, we're not spying on you are.
Speaker 2 (07:08):
No, oh probably not.
Speaker 1 (07:11):
Yeah, but this does happen kind of a bit. I
feel like sometimes things just are in the zeitgeis for whatever. Yeah,
and because we've had plenty of listeners write in and say.
Speaker 2 (07:25):
How did you know that? I was yeah, exactly now
when we when we do manage to pull something together
that's like vaguely timely for the season that we're in,
then yeah, I'm gonna go ahead and blame that it's
our unexpected timeliness.
Speaker 1 (07:41):
Yes, not spying, not at all, but speaking of timeliness.
Speaker 2 (07:46):
A lot of people did write in about our Matsa episode.
Speaker 1 (07:50):
Yes, Valerie wrote, Hi, I love the Matsa episode, just
adding that gluten free Matsa is an addictive substance. I
have Silly Act disease, so the only Masa I can
eat is the gluten free kind. So it was delightful
to discover that it's amazing. My favorite is Yehuda brand.
I hope I'm not butchering that original flavor with a
(08:11):
buttery substance spread on top. Yem. Yeah that does sound good.
Speaker 2 (08:15):
Yeah right, there's some really good gluten free cracker experiences
out there to be had now, Like for a while,
for a while it was who that was a bare
and wasteland of snack time. Yes, but I'm glad that
they have a good Matsa one. Yeah.
Speaker 1 (08:32):
Yes, that is good to know. That is good to know.
Speaker 2 (08:36):
Tracy wrote, just listened to the Matsa episode and had
some thoughts to share with you. I'm not Jewish, but
my partner is, and he spent time studying in Israel.
We aren't really religious, but our passive tradition is matza,
bal soup and DreamWorks. The Prince of Egypt Annie mentioned
matza being made in under eighteen minutes. We have a
thought on this. In Jewish numerology, the number eighteen is
(08:59):
symbolic of kai or life. Maybe this is just a coincidence,
or maybe there's some symbolism there. Maybe another listener knowsh
oh see, yeah, that's that's probably a good I assumed
that it was due to some kind of little bit
of mythology like that.
Speaker 1 (09:16):
But yeah, yeah, I'm sure. I'm sure there is something,
whether or not it's gotten kind of muddied in our
understanding of it through the I'm sure there was a
basis to it.
Speaker 2 (09:29):
There's oh yeah, yeah, because it's so specific.
Speaker 1 (09:32):
It is, it is so so specific. Also, when I
was a kid, I loved the Prince of the I
would sing that song Miracle in the shower as if
I was like I had a singing career in front
of me, which I absolutely didn't, but I thought, like
(09:54):
the acoustics in here. Yeah, the high pitched notes. Yeah,
I'm gonna go far o kid, I did not know.
Well that's fine.
Speaker 2 (10:03):
Hey you are a karaoke superstar.
Speaker 1 (10:07):
For enthusiasm, not for skill, but I will take it.
Speaker 2 (10:13):
I don't think I ever actually got around to watching
Prince of Egypt.
Speaker 1 (10:18):
It's got some really I haven't seen it in a while.
I'll ca on there, but it's got some really cool
visuals in it.
Speaker 2 (10:25):
Yeah. I remember it being a big deal when it
came out.
Speaker 1 (10:28):
Yeah. Yeah, I haven't seen it since my singing career
in the but right, I did love it back then,
and I still have the VHS but no BCR with
which to watch.
Speaker 2 (10:41):
The Eternal Struggle.
Speaker 1 (10:48):
I think that's a fun tradition though. I like that.
Speaker 2 (10:50):
Oh yeah, absolutely, mm hmm.
Speaker 1 (10:52):
I wrote loved the episode. It brought back memories from
my younger days and the big sator meals that we
had at our church. I went to a traditional satyr
with one of my friends in college. I think it
is definitely something that people should experience. The tradition and
symbolism in it is wonderful. A savor satyr or do
I sign up on a side note? Nice job on
(11:14):
the Exorcist Files. Annie, I thought the voice sounded familiar.
Speaker 2 (11:17):
Ah, thank you. The Exorcist Files is another show that
our buddy Chandler May's put out on iHeart and h
uh yeah, Annie, you had a you had a wacky
recording experience for that, didn't you.
Speaker 1 (11:33):
I did? I did, And this the lesson here listeners
is always asked for all questions, perhaps especially of Chandler
per my door.
Speaker 2 (11:43):
Oh yes, I mean that with no no spite in
my heart. But but he sometimes plans very odd and
intricate things. Ambitious, ambitious, there you go.
Speaker 1 (11:56):
Yeah. So he is a good friend of ours, him
for quite a while, and he just was kind of like, hey,
I have some roles in this podcast i'm doing. I
thought maybe you'd be good. Can you read for it?
And he sent me like eight. I was like, all right,
do it. And then he's like, I think it'll be
good for these two. The pretty quick like short he
(12:19):
made it. I'm not sure how much it was him
making it sound like it wouldn't take too much time
and me being so used to recording from my studio,
your closet. Yeah, then I was like, okay, sure I
can make time for that. No, it was. It was
on location with the kind of three D microphones. Oh yeah,
(12:43):
and it was like it was like we were filming
a movie but podcasting, and it was great. It was
like really great experience. But I was not anticipating that,
and it was quite a stressor.
Speaker 2 (13:01):
Location, like right, right, right, you're going to this house,
You're you're you're suddenly like acting in a room with
these people with choreography and like yeah, oh geez a,
heck we kids involved. Yeah all right, yeah, but it
turned out really well. Yeah. Yeah, and a bunch of
a bunch of other bunch of other iHeart hosts are
in there. I think Eli Banks and Diana Brown, who
(13:23):
are our friends who do Ridiculous Romance, which is a great,
great ridiculous show.
Speaker 1 (13:30):
Yeah, they were cool. I attacked with them too. That's fun.
Speaker 2 (13:35):
It was stressful anyway. Yeah, go check that out, yes,
check out.
Speaker 1 (13:42):
All right. Well, we've got a lot of messages about
Cadbury for you.
Speaker 2 (13:48):
We do, uh and we are going to get into
those as soon as we get back from a quick break.
For a word from our sponsors, and we're back. Thank you, sponsae, yes,
thank you. Okay, So Craig wrote, I've just listened to
(14:08):
your Cadbury episode and here in Australia Cadbury is quite big.
We have our own flavor of Fretto frogs that can't
be found anywhere else, which are strawberry filled. We also
have caramelo koalas which are really nice. In the past
I've also been to the home of Cadbury in Bourneville
and done the tour of the factory in the museum.
(14:31):
In the museum they used to give you samples of
chocolate how the Mayans used to drink it with chili
and honey, which was really nice, although it was fun
to see kids try liquid chocolate and then realize it
wasn't sweet. Cadbury chocolate in Australia is definitely better than
Cadbury chocolate in the UK, and it's one of the
most common chocolates in supermarkets. Cadbury cream eggs seem also
(14:53):
to be sold year round, or maybe just a long
time before Easter. Unfortunately, or maybe fortunately from my waistline,
I can no longer eat most of the Cadbury chocolate
as I've been diagnosed as diabetic. Still very tempting though
at times.
Speaker 1 (15:08):
Ooh some fighting words.
Speaker 2 (15:10):
All right, Okay, I love that you put this one first. Danny,
You're like, all right, let's get started.
Speaker 1 (15:17):
People have strong opinions about Cadbury's what I learned through
this so good.
Speaker 2 (15:23):
Oh I can't believe I've never had a Fretto Frog.
Speaker 1 (15:26):
I can't either. I need one. I need a bunch.
I need an assortment. Yeah, you do need an assortment,
Fredo frogs.
Speaker 2 (15:34):
Oh man, I'll see. I actually have a friend who's
in Australia for the eclipse right now, like, oh, for
photography purposes. I am going to make them bring me
back a heck and Freto Frog, as you should. I'll
see what we can do. I'll see what we can do.
Is okay?
Speaker 1 (15:50):
Yeah, oh, I think it's necessary. I think it's necessary. Also,
I just want to preface these because we do have
a lot about Cadberry. A lot of you send in
pictures of this museum. It is, it is quite something.
It is exact.
Speaker 2 (16:08):
No expense was spared, Yeah, no, no, no expense was spared.
Speaker 1 (16:13):
So far, no dinosaurs have escaped and murdered people as
far as I know. Please correct me if I'm wrong,
and wrote. You've recently done several episodes that I want
to talk about, so I had to write in again. Firstly,
I just listened to your Cadberry episode and this made
me think of a particular type of Cadberry bar. I'm
(16:34):
not a big fan of chocolate, but years ago, when
I was in a long distance relationship with my British
now husband, I would visit Britain every few weeks and
came across Cadberry's marvelous creations jelly popping candy chocolate bar.
For some reason, I completely fell in love with this
mixture of chocolate, food, flavored soft candy and popping candy.
(16:57):
I would buy it every time to take back home,
and he would always bring me someone visiting. Now, ten
years later, I live in Britain and while it's rare,
I would eat this every single time. It reminds me
of those early years in our relationship. Also, did you
come across the Fredo index while researching Cadbury? Sorry if
I missed this in the episode. There is a common
(17:18):
belief that the Fredo chocolates are a good measure of inflation. Essentially,
people track the price of the chocolate over time and
compare it to wages. While such calculations are probably dubious.
I love how widespread the idea is, and how much
one bar of freddo cost these days is likely to
be one of the first things people say if you
(17:40):
ever bring up this bar of chocolate. Secondly, I was
listening to your rabbit episode and love that you discussed
the scientific fact of them being too cute to eat.
I've always thought this is partly a generational thing. Once,
when I was a teenager, a rabbit accidentally jumped in
front of our car a skating a bird of prey
while I was crying, and to give the cute little
(18:01):
bunny a funeral, my grandparents were delighted to have rabbit
for dinner. H omg. It was not the greatest day
of my life. But they lived through rationing during and
after the Second World War, so fair play, I suppose.
I also have a funny anecdote from a French colleague
of my husband, who complained that rabbit is not often
on the menu in Britain, saying, quote, rabbit is delicious,
(18:24):
but apparently you British people think of them as pets.
Speaker 2 (18:28):
That's a very French thing to say.
Speaker 1 (18:30):
It is gotta appreciate it, gotta appreciate it. I don't
think we talked about the Fredo.
Speaker 2 (18:41):
No, I did not run across that, but that seems right.
That's clearly clearly a benchmark. Yeah.
Speaker 1 (18:47):
Yeah. Also, this candy you describe is blowing my mind.
It sounds fascinating. It sounds like so many things happening
at once.
Speaker 2 (18:56):
Yeah. I think the only reason I didn't mention it
out loud and my list of Cadbury products is that
it's just like nineteen words and I was like, I
can't we have to do the rest of the episode,
Like we don't have time.
Speaker 1 (19:09):
As I was reading it, I kept being like, oh,
there's oh another okay or another Oh.
Speaker 2 (19:13):
But it does sound really good. Yeah, I'm sure.
Speaker 1 (19:16):
And I love that it reminds you of your early
days in your relationship.
Speaker 2 (19:21):
Yes, bunnies are so cute, hack so tasty. Ariel wrote,
it's always a pleasure to listen to your podcast. I
just finished listening to your Cadbury episode, one of my
fave chocolate brands. I wasn't sure if you knew that.
In addition to Hershe having the rights to produce Cadbury
in the US, they also successfully sued to ban the
(19:43):
importation of Mandolaz produced Cadbury into the US during the
twenty fifteen Hershey v. Cadbury lawsuit. While you can still
find Mandalas produced Cadbury in US specialty shops, it's usually
because someone snuck it back in their suitcase. If you've
ever talked to a brit about Hershey's chocolate, they say
(20:03):
it tastes like sour milk. You can imagine how they
feel about Hershey banning their beloved proper Cadbury.
Speaker 1 (20:12):
Oh, I've heard it before, angry and I mean rightfully,
so I get it.
Speaker 2 (20:19):
Yeah. Yeah, I think that.
Speaker 1 (20:21):
Was one of the first things that came up when
I went to Europe the first time. Really, you need
to get real, real chocolate, like you've been needing. It's
not any good. Yeah, it's gotta have European chocolate.
Speaker 2 (20:35):
Yeah.
Speaker 1 (20:35):
And they'd get so offended when I'd be like, well,
my favorite chocolate is this, and they'd be like, no, no,
how dare you? Yeah, I mean legit, I guess yeah,
very very very protective and fond. Again, I understand understandably
(21:01):
of this chocolate, but it does crack me up. How
that is. Like, if you want to start an argument,
this is a good way to do it.
Speaker 2 (21:11):
All right, cool, you're like, well, officer, you see what happened?
Speaker 1 (21:15):
Was I mentioned I liked this Hershey chocolate more than
this European chocolate and whoa and yeah that a lawsuit
sounds like it also meant business. That's intense.
Speaker 2 (21:31):
Yeah, yeah, I'm surprised that I didn't run across that
in my reading. But cool, cool, I mean, we love
a good lawsuit. It was a lawsuit intensive episode for sure.
Speaker 1 (21:41):
Yeah, all right, Victoria wrote, I loved your Cawbery's episode
and was fascinated by your uniquely American point of view
on this beloved British brand. I came from a chocolate
loving family and the Cadbury's brand is very special to
us and part of growing up. We all have stories
about our grandmothers sneaking as dairy milk buttons when we
(22:04):
were tiny and our parents hadn't yet introduced us to chocolate,
but she'd always insist on softening the edges of them
by sucking on them a bit first. If you know
what buttons look like, you'll know why that's funny. A
trip to cadbury World was, of course a rite of passage.
As children, we were never lucky enough to go on
a school trip, it's too far. I grew up in York,
(22:27):
so school trips usually meant a trip to the National
Railway Museum. Not quite the same, but we'd try to
take every child in the family to Cadbury World before
they reach the age of eleven. I cannot overemphasize the
elation of getting out of the car on arrival and
in hailing the heady, chocolate scented air. The factory itself
(22:49):
is my favorite part. You can actually see them making
the chocolate, and over the years it's become more interactive
with chocolate making workshops. You also learn about the history
of chocolate starting with the app text, how modern chocolate
was invented, and the history of the Cadbury brand. We love.
The characters you mentioned are indeed a bit trippy, I
think because we're moving away from using cartoon characters to
(23:12):
market suites to children. The park is the only place
you see them now. There aren't many rides, but there
is a dark ride, kind of a Pirates of the Caribbean,
but with a lurid storybook introduction and glowing miniature houses
with anthropomorphized cocoa beans just going about their lives. Okay,
(23:32):
I've attached some photos so you can savor the extremes
as an adult. My favorite part is actually the museum
with all the old discontinued chocolate bars and marketing campaigns,
as well as the history of the company as a
pioneer for employee well being, which you touched on in
that episode. Actually, no, I lie. The best part is
(23:54):
the shop. It's the largest cabaret shop in the world
and has all your favorites plus exclusive treats you can't
get anywhere else, as well as branded goods like pencil cases.
I wanted to weigh in on your discussion about the Flake.
They are indeed a beautiful chocolate bar. But better than
the Flake is the Twirl, which is essentially a flake
but wrapped in a layer of chocolate for a more
(24:16):
robust bite and less messy experience. Please tell me you've
tried a twirl. I chuckled that the cream egg was
your touchstone with the brand for Easter. They are bottom
tier Cadbury's here in the UK. We all acknowledge they
are too sweet and not quite the same since Craft
bought them out and we think changed the chocolate recipe
(24:39):
to a less creamy and more sickly version.
Speaker 2 (24:43):
I didn't recognize.
Speaker 1 (24:44):
Most of the chocolate bar flavors you mentioned in that episode.
They vary a lot by market, but the other chocolates
you mentioned, like fudge and Curly Whortley are staples here. Anyway.
Sorry for the long Rambley email. It's just such an
integral part of growing up in my family that I
just had to share. No, it's so good. I for
(25:07):
when I was talking about the flake and the twirl,
I felt it reminds you of how I feel when
I talked to younger folks and they use lingo that
I don't know anymore, and like, yeah, the.
Speaker 2 (25:18):
World for sure. The flake, Yes, yes, fellow kid, I
am deeply familiar with that. Uh I'm not a twirl No,
me neither. But right, but it's starting to make sense.
Speaker 1 (25:40):
Yeah, it is, it's starting to, I think. So I
love genuinely these like strong opinions and fondness for this candy,
like the nostalgia being a kid and you love the
twirl or the right.
Speaker 2 (25:56):
Right and is like no, no, no, and your grandmama
like softening the edges of a perfectly round piece of
chocolate for you.
Speaker 1 (26:06):
Yeah, that's that's pretty great, and I do. I mean again,
the pictures that came with this email. The pictures that
came with this email were fantastic. I'm so glad you
listeners answered our hall because, like I said, I don't
have this experience with it. Yeah, but I'd heard about it.
(26:27):
I'd read about it, and I'm loving hearing.
Speaker 2 (26:30):
Yeah, yeah, yeah, I know. These personal stories are really aces.
Thank you all. Yes, yes, we do have another few
for you, and we are going to get into those
after we get back from one more quick break for
a word from our sponsors, and we're back. Thank you sponsoring, Yes,
(26:55):
thank you. Okay, we have another note from Uric. I
think the UK version we're still talking about Cadbury is
just better than what hers she makes. I always try
to find the imported one if I can. It costs
a little more as the stores have to order directly
from the UK and not a distributor, but I think
it's worth it. Now. How is the Easter Bunny or
(27:17):
Cadbury characters coming into the next campaign? D and D. Yeah, Lauren,
I loved your rendition of the commercial rendition of Major General.
We need more of this. Don't be sorry. It was fun.
This is another reason we love the two of you.
I say full steam ahead, and we get you asking
(27:37):
those questions as young Annie about the Easter bunny fits
in with you. Zach mentioning the brunos and chocolate and cheese,
I can see the combo working. I can also understand
how people would not pair them. I'm now tempted to
put together a combination like that with a goat's milk
feta to really contrast the flavors. It will take a
bit since I don't get to the one store where
(27:59):
I can get this amazing Greek imported feta often, but
we'll keep it in mind for the next trip. Muscles Muscles,
muscles another great seafood. There are so many amazing ways
to cook, like you mentioned, if you really want to
do something different that sounds strange but really works. When
cooking your muscles in the typical white wine and garlic
grow in some blue cheese, it creates an amazing sauce.
(28:21):
Have some toasted garlic bread for dipping and enjoy do
this instead of opening and broiling with cheese. The first
time I saw this in Seattle Little restaurant, I thought
it sounded strange, But if a good restaurant puts it
on the menu. I had to give it a try,
and it's now my go too when cooking them. Finally,
I guess as long as you stay away from the water,
(28:42):
you'll make it harder on Annie to bring them into
the campaign. Oh no, oh no, there's so much water
in our campaign. Wow, that was a really evil cackle.
Speaker 1 (28:55):
My guy ah is so oh yes, yes, yes, well,
thank you for giving me ideas. I think that Easter
Bunny would be hilarious in a campaign. Oh no, well
there's time there time.
Speaker 2 (29:17):
That sounds like real nightmare stuff to be honest, but
cool but cool. Yeah, yeah, yeah, yeah.
Speaker 1 (29:23):
We did talk about trying to get the bottom of
my Easter Bunny reservations. And a part of it, I
realize is as little as this really makes sense, I
mean I was a kid, so who knows. Sure, as
little as it really makes sense, it's that whereas Santa
and Theory is just leaving you gifts because you were good,
(29:46):
I don't know why the Easter Bunny was. And there
was like I'm in competition with him and others, okay,
and it just put me a little edge. And then
somebody else did a like mastercut of people saying there's
terrified of the Easter Bunny because it's like a six
foot bunny, dead eyes looking at you.
Speaker 2 (30:08):
It is scary, like a dulls us like yeah, yeah, okay, yeah, well.
Speaker 1 (30:19):
Mm hmmm mmmm.
Speaker 2 (30:22):
I I guess I just really missed out on, you know,
horror inspiration via not having that much much exposure to
all of this as a kid, like like as I said,
like like my like my parents made me Easter baskets,
but it wasn't like a big deal, like it wasn't
like a whole thing.
Speaker 1 (30:41):
I mean, it's a big it's a big bunny. Yeah,
and he's showing up outside.
Speaker 2 (30:48):
Yeah, as a child, I never ran into an Easter
bunny costumed human. So yeah, well I all I.
Speaker 1 (30:57):
Know is I'm not alone. I'm still working through some
things around it.
Speaker 2 (31:01):
It's gonna be okay, that's all right, that's all right.
You know, we all we all have things to work on.
Speaker 1 (31:07):
It's true. It is true. Also, this muscle stressed pea
sounds delicious.
Speaker 2 (31:12):
Oh gosh it dad, Yeah, like like a nice like
melty cheese in there. Oh right, yeah, okay, h all right,
all right, doing that, we.
Speaker 1 (31:21):
Have one more email, Ben wrote, I loved your Cadberry's
episode as it is so ubiquitous here as you pointed out,
but this raised a very important question for me. When
you get a soft served ice cream served in a
cone from an ice cream truck, do you not get
a flake put in them?
Speaker 2 (31:37):
Huh?
Speaker 1 (31:38):
It's a solid chocolate bar made up of laminated layers
of chocolate. In Ireland and the UK, it would be
common to get one of these ice creams with a syrpiece,
strawberry sauce and a flake, to the point where many
people call them flakes or ninety nine's or mister Whippy's
see picture attached. What do you get as topping instead?
Speaker 2 (31:56):
Huh.
Speaker 1 (31:57):
Apologies for the long email, but I have many things
to Sharon Cap. I have been to Cadbury World in
the UK. I'm a school trip. I grew up in
the UK before moving to Ireland in twenty seventeen, and
by far the most important aspect of the experience was
being able to buy a one kilogram bar of chocolate
from the shop. Even I, a notorious chocoholic, could not
finish that one go. I may have tried Ireland had
(32:22):
its own Cadbury factory. I believe it has closed now
and so many Irish people will claim that an Irish
dairy milk is better than a British dairy milk. Freddo
is a key inflation indicator for the pub economist in
the UK. Discussing the current cost of a fredo is
the short source of outrages. Many of us millennials remember
(32:42):
when they were five pence.
Speaker 2 (32:44):
Wow.
Speaker 1 (32:45):
Wow, we are getting some strong opinions.
Speaker 2 (32:48):
We no, I love it. I love all of this.
I we love a strong opinion and this is many
of them. Okay, first of all, no, never in my
life of ice cream have have I ever had a
flake stuck in an ice cream cone. That sounds amazing.
I want that to occur right now.
Speaker 1 (33:10):
It sounds amazing. But it's also again like literally before
we did this, we talked about it in the Flake
Candy Bar in that episode, but you all are referring
to it as like a flake and I love it.
I love it, but no, I know.
Speaker 2 (33:29):
Yeah. One of the common ice cream cones that you
would get, like like out of an ice cream truck
is a cone with vanilla ice cream and then the
inside of the cone is lined with like a mid
soft chocolate fudge kind of thing, and then the top
has some like some like chopped peanuts and like a
(33:49):
crunchy layer of chocolate on top. I forget what that
one's called, but that's pretty ubiquitous.
Speaker 1 (33:55):
Mm hmm. Yeah, this is not even close to my
ice cream experience. Admittedly I didn't. I don't have that
much in terms of kind of those like novelty things
they did with h for kids or an adult too,
I guess, but you know, generally for kids. So but yeah,
(34:17):
my my main thing is like plain soft serve and
maybe chocolate involved in the cones somehow.
Speaker 2 (34:24):
Yeah.
Speaker 1 (34:24):
Yeah, yeah, it sounds like you your your ice cream
game is above ours.
Speaker 2 (34:34):
Yeah. We we don't usually have fresh, fresh piped soft
served from ice cream trucks. They're usually serving prepackaged like
factory made yea ice cream bars, like anything on a stick,
and occasionally things that come in cones like the aforementioned right.
But yeah, yeah, huh, Yes, And I do really love
(34:58):
I've loved that.
Speaker 1 (34:58):
We heard from so many of you who have been
to Cadbury World, Yes, and you all talked about like
your favorite parts of it. Yes, I love it. This
is so good.
Speaker 2 (35:08):
Also, of course there is a battle between Irish dairy
milk versus a British dairy milk bar. That is, yes,
obviously the way it must be.
Speaker 1 (35:19):
Yep, I love it. And again Fredo, Yeah, Fredo, Freda
was a bigger deal than either of you, either of us, Ye,
way big. Now we've learned a lot and it thanks
to you, listener, Yes, oh yes, thank you all so
much for writing in. Yes, we love so much these episodes,
(35:40):
and we love so much hearing from you. Thank you,
because it is one thing to research something and then
quite another wonderful thing have the personal experience, so I
really appreciate it. And thanks again to all these listeners
who already wrote in. But if you would like to
write to us, we would love to hear from you.
You can email it at hello at savorpod dot com.
Speaker 2 (36:02):
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. Save is production of iHeartRadio.
For more podcasts 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
(36:22):
we hope that lots more good things are coming your way.
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Anney Reese
Lauren Vogelbaum
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