September 20, 2023 • 38 mins
We turn again to stories from you, dear listeners! This bounty includes a lot of stories about stories, from cozy mysteries to kids’ cartoons -- plus tales of other art forms, from kiwi gardening to tomato costuming.
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Episode Transcript
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Speaker 1 (00:09):
Hello, and welcome to saver Productive. IHEARTRADEO. I'm Annie Reche.
Speaker 2 (00:12):
And I'm more in volcl BAM And today we have
another episode of Listener.
Speaker 1 (00:15):
May Yes, some of our favorites we love.
Speaker 2 (00:19):
Oh my goodness, absolutely, what a what a joy, what
a pleasure it is.
Speaker 1 (00:25):
It is. And Lauren and I are about to go
to Las Vegas.
Speaker 2 (00:31):
Again again, not even yea, not even for well, I
mean technically for Saverre, but not to interview people for Savre.
We're going to do that in October. We're going now
for the iHeart Music Festival. Because bos is that how
you say that out loud?
Speaker 1 (00:49):
Oh? I'm sure they love that. We don't know, but yes,
I think so.
Speaker 2 (00:54):
It's just that I've seen it in print so many times. Yes.
Speaker 1 (00:58):
Uh.
Speaker 2 (00:58):
They are sponsoring a a podcast booth at the music
festival so that a bunch of us can go and
record some podcasts there and also check out. It's a
it's a wild lineup, y'all, like like Public Enemy is playing,
like TLC is playing. I'm actually very excited and so
(01:20):
and so. Yeah, So if anyone, if anyone is going
to the iHeart Music Festival, We're going to be recording
Saturday evening. There's like a block of like of like
of like stuff Mom never told you, which I'm joining
Annie for to talk about X files and then We're
going to do some Savor and then I'm going to
(01:40):
do some brain stuff. So yeah, if anyone is hanging
out Saturday night, if anyone's hanging out at the iHeart
Music Festival, get in touch with us. We would love
to meet up with you and give you, give you
hugs and be like why are we in Vegas? What's
going on? But also, yeah, come by the sound booth
(02:04):
like high five. Our producers, super producer Tyler and super
producer Paul are both going to be there.
Speaker 1 (02:09):
Yes, yeah, and some other podcasts My Heart family will
be there. But yeah, Lauren and I are. We're gonna
have a grandle tar just talking about X files and
then I believe a fish.
Speaker 2 (02:27):
Yes we're not, you're not for spine, for Savor, cutthroat trout. Yeah,
it's gonna be great.
Speaker 1 (02:34):
It's gonna be great, But that means we are in
our usual scramble. I feel like we're always in a scramble.
But well, yeah that does not negate how much we
love these listener mails zero percent.
Speaker 2 (02:50):
It really only highlights how much we do love them. Yes,
because he does. Y'all are there for us in our
times of need.
Speaker 1 (02:58):
You are with amazing things. And this is the eighteenth
what Listener mail? Yes, oh oh the titles. We're gonna
have some fun with the titles.
Speaker 2 (03:11):
Yeah, don't worry. Star Wars puns will never stop.
Speaker 1 (03:14):
No, they just flow from me like the force. I'm
like just connecting to something. But yes, we have a
lot of good ones for you in here, and we
do really appreciate them, so keep them coming, yeah please, Yes,
all right, So I let us begin with Barbie, who
(03:39):
wrote I love the opportunity to write you. But after
weeks of podcast about food I'd never heard of or
never eaten, I wondered when the opportunity would come. Today.
I heard about fudge and loved every minute of it.
I am not a fudge eater, but am somehow fascinated
by it and by the magic and difficulty of making it.
(03:59):
My friends who make fudge are considered cooking wizards by
those who haven't been able to master the art. One
of my many favorite cozy mystery series is Nancy Coco's
dozen or more books set in mckinaw Island, featuring Ali,
a woman who runs an historic hotel, makes fudge, demonstrates
fudge making, and solves murders. Each book has a wonderful
(04:26):
narratives of making fudge and recipes for making fudge with
more different additives than I possibly have imagined, along with
descriptions of living on mcinaw Island that make you feel
like you're right there. The books are worth reading just
to be in on the world of fudge. I love this. Oh.
(04:49):
I visited my mom for her birthday this weekend. H
and she loved this is her like she loves a
good like murder miss Tree, but like with a side gig.
Speaker 2 (05:03):
You know what I don't share is important, right, Yes?
Speaker 1 (05:08):
And I love that this in this case it is making. Hey,
it is very magical. You've got to know how it works.
I can see how that would translate into solving murders.
How do you make fun?
Speaker 2 (05:24):
I'm right. And the specificity that you need to bring
to fudge making like it really encourages you to like
to like notice details, So yeah, yeah, I get it.
Speaker 1 (05:36):
I also love like I could be wrong, but I
feel like MacNaught Island is not that big. It does
get a lot of tourist but I love she has
these shows. I watch with her when I visit her,
and I'm like, this place isn't that big to have
the snow?
Speaker 2 (05:51):
Yeah?
Speaker 1 (05:51):
Yeah, murderers like wow, okay, yeah.
Speaker 2 (05:57):
Usually you start going like, I like, should should we
be avoiding the detective? Like? Does is there some kind
of reason that they're there? That these smarred anyway? I
don't know. Again, I've been rewatching X files, so I
have I have a lot of interesting kind of yeah.
Speaker 1 (06:19):
Yeah, that's yeah, that's fair, that's fair. But I like
I like this setup. I think it sounds fun.
Speaker 2 (06:29):
Yes, yes, okay, Kale wrote last year, I wrote into
Share that your Spoons episode unlocked my buried memory of
salad fingers from the early years of YouTube. Today, I'm
here to tell you that your Squab episode unlocked yet
another buried memory of mine. I don't know if either
(06:50):
of you watched Hey Arnold in the late nineties early aughts,
but there was an episode featuring a character dubbed pigeon
Man who had a very endearing love of pigeon. I
don't remember much about the actual plot of the episode,
but I do remember Arnold being very sweet to pigeon man.
And this image in particular and attached is an image
of afooresaid pigeon man. I assume being carried away into
(07:16):
the sunset by a flock of pigeons and Arnold kind
of watching in awe. Yeah, it's very beautifulful, very beautiful.
While your episode was super great and interesting, I'm not
sure I could bring myself to try squab after unlocking
this memory. Thank you for creating a food podcast that
(07:38):
somehow on Earth's many of my long forgotten, often not
food related, childhood memories. I appreciate all that you do.
Speaker 1 (07:46):
Yes, well, we appreciate stuff like this too. We talked
about this. We mentioned this letter in when Samantha came
on when we had our conversation about oh right, yeah,
memories and stuff. But I wanted to share it because
it is great. It is true, like so many times,
I'll just have a memory that's not really food related,
(08:07):
but it is triggered.
Speaker 2 (08:09):
By food, sure, or the discussion of a food related topic.
Speaker 1 (08:13):
Yeah, and I did watch Hey Arnold, Oh.
Speaker 2 (08:17):
Gosh, I didn't really, that's one. That's one that I missed.
Speaker 1 (08:21):
Oh, there is an episode where they they're doing. I think,
is it hate? It's I hate Carmen. It's Carmen the opera.
It probably is called hey Carmen, but the like kind
of nemesis to Arnold Helga. She has this. My name's
(08:44):
von Helga. I do vaugh Smelga Like that's great. These
things good. As a kid, you're just like they get
in your brain and yeah, yeah, so I get it.
I hear you Kale like, oh yeah, pigeon man, and
you're like, oh no, I can't.
Speaker 2 (09:06):
I can't. I can't eat a squab. And yeah, salad
fingers really sticks with you. He sticks with you forever.
Speaker 1 (09:16):
You can't get It's like the ring.
Speaker 2 (09:18):
Yeah or they I'm not sure. I don't want to
miss gender salad fingers. No, no, there could be consequences.
There definitely could be sold fingers was a very specific
thing that happened to like a very specific group of us. Yeah,
(09:40):
and yeah, you don't forget it. No, no, no.
Speaker 1 (09:48):
WHOA moving on? Oh I love this one, Desiree wrote, friends.
I am a little behind with this one, but I
just listened to your episode about to meet it, and
I had to tell you about the Tomato art Fest
and nashal, Tennessee. It just happened this past weekend August twelfth,
and celebrated its twentieth year of wackiness. The tomato is
(10:12):
the steaked fruit of Tennessee, and although that isn't widely known,
it was the theme of a whim of a whimsical
art show twenty years ago that bloomed into the wild
event we know today. Should you happen to visit some
August in the future, you'll be greeted with said tomato
themed art show, a tomato themed five K, a tomato
(10:33):
themed costumed parade, a costume contest for people dressed like tomatoes,
a costume contest where people dress up actual tomatoes, a
Tomato toss, a bloody merry recipe contest and brunch event,
a tomato head redheaded person cut wow, as well as
many of the best craft people and food vendors in
(10:55):
Nashville selling their tomato themed creations. I am a national
name and have spent many a year going to this
bizarre and beloved event. I moved away a few years ago,
but returned this year to run the five K and
indulge in my favorite weird hobby of food costuming. I
ran the five K in a handmade sequined Carmen Miranda
(11:17):
inspired tomato salad costume, complete with bib lettuce ruffles, bedazzled
tomato slices, and a salad dressing and cruton headpiece. Pictures included,
and once I dried off from the humid race, I
competed in the costume contest and got second place. Thank
(11:37):
you very much. There aren't many events that could convince
me to take a trip down south in the aggressive
heat of August, which I'm sure you know all about
in Georgia, but I encourage you to head down to
Nashville for this truly unique summer food festival. It's an
experience you won't forget the Yeah, you are amazing, this stunning.
Speaker 2 (12:07):
Costume is so cool, and I forget I Okay. So somehow,
as I was like breezing through because it Annie compiles
these as she is very awesome to do, and as
I was breezing through this email on my first read,
I somehow missed that you had run a five K
in this costume, that this costume was five K compliant,
(12:28):
like that you could in fact make time in this
costume because there are fringed gloves. The I mean, the
skirt is truly lettuce ruffled. It is beautiful. There are
opportunistically placed tomato slices that are so shiny. The head piece,
(12:53):
the head piece I believe has some hidden valley in there.
Speaker 1 (12:56):
Yes, you know.
Speaker 2 (13:00):
And it also it also looks comfy.
Speaker 1 (13:02):
It does. Oh yeah, it's like it looks like the
most you can do while still being cool, like temperature wise. Yeah, yeah,
it's it's it feels very smart in terms of thinking
about I have to run a race in this yeah yeah,
(13:23):
but also just doesn't hold back and how amazing it.
Speaker 2 (13:26):
Is yeah no, zero percent. Oh yeah, I know. This
is stunning and thank you, thank you for sharing it
with us.
Speaker 1 (13:34):
Yes, thank you and weird hobby of food hastening that
this is not weird too, We love it. No, keep
it up. Yeah you should have gotten first place.
Speaker 2 (13:50):
Also, I'm so mad at literally everyone I've ever met
for never for never telling me that this thing happens,
because I want to go to a tomato art fest.
Speaker 1 (14:00):
Me to thank you so much about this. This is
like neck so much a thing we would love.
Speaker 2 (14:07):
Yeah, this is yeah, we live in the Sally already
that yes, yeah.
Speaker 1 (14:13):
Oh my gosh, this is what we need you listeners for,
is to let us know about these guests.
Speaker 2 (14:18):
Oh my goodness. Heck, okay, well we do. We do
have more of you listeners telling us more things we
already probably should have known. But first we've got a
quick break for a word from our sponsors.
Speaker 1 (14:42):
They we're back.
Speaker 2 (14:43):
Thank you, sponsor, Yes, thank you. And Kelly wrote, I've
just finished listening to your episode on Ramene and wanted
to give you my take on the nostalgic aspects. From
my experience, every consumer of Ramenee I knew was also
big into anime and manga. It was always sought after
it anime conventions and bought its specialty stores. The nostalgia
(15:03):
aspect I think comes from that of being a geeky
millennial slash gen z kid in the two thousands and
twenty teens and the dip in romine sales, in addition
to the tourism aspect, may have also been affected by
the lack of a convention season in twenty twenty where
people buy it in droves. The specialty stores I mentioned
may also have been affected by this, sadly not being
(15:25):
seen as essential if they didn't also sell groceries. That's
just my guess though. Oh yeah, yeah, most of the
numbers I was looking at were sales in Japan specifically,
but I'm sure that they also included a little bit
of international trade. And certainly I mean right, like the
(15:46):
lack of conventions and twenty twenty bleeding into twenty twenty
one and even through today, drops in convention traffic are
probably affecting that.
Speaker 1 (15:57):
Yeah, yeah, and that totally makes sense to me. There
are so many things we talked about in here where
maybe I don't have personal experience with but super producer Andrew,
who was part of the inspiration for that episode, we'll
(16:18):
pipe in with a Pokemon fact or something like that,
And it totally makes sense to me that that would
become a thing where you're like, oh, I want to
get this because I heard about it in the show
or something.
Speaker 2 (16:31):
Oh yeah, yeah, like jelly donuts. You know you just really.
Speaker 1 (16:36):
I love that so oh.
Speaker 2 (16:40):
Episode for that. Yeah, anyway, yes.
Speaker 1 (16:42):
See our Pokemon episode for that. And also, happy belated
birthday to super producer Dylan.
Speaker 2 (16:48):
Yes, oh heck, absolutely, Oh what a good human, the best,
the best.
Speaker 1 (16:55):
I sent him a gift of Sesame Street and Star Wars.
Of course he was like, this is the best thing
I've ever seen, because he's nice like that. But yes,
he is much beloved on the team. Also a big
Pokemon fan. At the very least he sings the song
(17:15):
at karaoke.
Speaker 2 (17:16):
Yeah, yeah, very passionately.
Speaker 1 (17:19):
Oh so talent talent. Mic wrote, while listening to your
recent fudge episode, I kept thinking of this cookbook I
recently got with a recipe for Velveda fudge. At first
I thought how disgusting, But I now am considering making
(17:42):
and trying. Thought i'd share and attach a photo of
book and recipe. Book is Baking Yesteryear by B. Dylan Hollis. Hmm,
I I can see it. It's hard to see, but
I can see.
Speaker 2 (18:03):
Yeah, I mean that. Okay, So once you consider that
a salty and sweet go well together, okay, and b
once you consider that the inherent meltability and like like
built in emultification properties of Elveta are going to really
help out a fudge recipe in terms of like it's
(18:24):
setting up and not crystallizing on you. I could see.
I could see it being a very useful ingredient. Yeah,
it still sounds awful when you just say it out loud.
That sounds like the worst thing.
Speaker 1 (18:39):
It sounds like one of those things like texture wise,
I can really see that. Okay, flavor wise is where
I'm like, Okay.
Speaker 2 (18:47):
No, man, if you like a salty peanut butter with
with a fudge, then why not salted cheese.
Speaker 1 (18:54):
You're right, yeah, I probably would like it. It reminds
me of We've had a lot of listeners write in
about tomato cake.
Speaker 2 (19:04):
Oh right, tomato supercake.
Speaker 1 (19:06):
Yeah, totally, yeah, totally yeah, And I I think it's
just something we're going to have to experience.
Speaker 2 (19:13):
Yeah, fair enough. Absolutely truth. Yeah, the truth is out there,
and it might be Alvita fudge.
Speaker 1 (19:23):
Yeah, it might be. It might be, but it might be.
Speaker 2 (19:31):
Hmm Okay. Vivian wrote, I just wanted to say that
it was interesting to learn that scientists compared Kiwi's to
peaches when studying the former. The Chinese name for kiwi
is actually macaque peach. I've wondered all my life what
the similarity was between Kiwi's and peaches. In Chinese tradition,
monkeys are typically associated with peaches, like the Monkey King
(19:54):
and the Peaches of Immortality. So I had just figured
that the ancients decided that whatever fruit the macacus we're
eating must also be peach.
Speaker 1 (20:02):
Like hmmm, that makes sense.
Speaker 2 (20:06):
Yeah, good connection.
Speaker 1 (20:08):
Yeah, yeah, I do love these when we hear from
people who have more knowledge than we do about the
etymology part or the tradition's part of the stories part,
what's going on perhaps behind behind the research that we do.
(20:34):
So that is interesting because we talked about that that
the Macaqus loved Kiwi and that was part of why
they got the name. But yeah, this is interesting too. Yeah,
related to peaches.
Speaker 2 (20:49):
Yeah no, and absolutely I had totally forgotten about about
like Chinese mythology and peaches and the monkey king and
all of that kind of stuff.
Speaker 1 (21:00):
Is it?
Speaker 2 (21:01):
Is it macaque? I might be saying it wrong anyway, Uh,
here we go, Here we go. Find the pronunciation always.
Speaker 1 (21:07):
Always, That's sort of the whole point, you know. Well,
speaking of Kiwi aver Rope, I just finished listening to
your Kiwi episode and felt I should write in about
the Siberian Kiwi, Arctic Kiwii, Hardy, Kiwi ka we Berry.
Those are a lot of slashes in between all of
(21:27):
those things.
Speaker 2 (21:27):
Yeah yeah, yeah, same different names for the same thing. Yeah.
Speaker 1 (21:32):
Yes, These little buddies have a million names and are
one of my favorite plants I have in my garden.
First of all, they are super hardy. I live in
the Canadian Prairies and it regularly gets to negative forty
degrees in the winter. The vines lose all their leaves
in the fall, but leaf out quickly in the spring.
(21:53):
They require no special care and can handle drought and
heat as well. Super easy to grow as long as
you have a trellis or a fence for them to climb.
The plant has a lovely foliage that gets gorgeous pink
and white variegation in the spring and produces so much
fruit once established. The kiwis themselves are about the size
(22:14):
of an elongated blueberry, or like a slightly rounder has
gap if you're familiar with that delicious berry. I am not,
but I want to know. Yeah, my vines are about
eight years old and we have hundreds of fruit this year.
I go out every day and pick a few handfuls
(22:35):
that immediately get devoured by my toddler. The only challenge
with them is that it's really hard to know when
they are ripe. They have a smooth green skin that
gets slightly translucent when ripe, so you've got to look
closely or gently squeeze each one, and if you don't
catch them in time, the wasp have a field day.
(22:56):
On the inside, they look just like a big kiwi,
and they taste quite similar to I feel like they
are sweeter and lack some of the acidity of their
full sized cousins. It's so easy to pop them in
your mouth, and they are so cute that it's totally
worth planting a few vines. Oh right, Oh, I want
(23:17):
to know more about this.
Speaker 2 (23:18):
Yeah, and see, I'm I'm starting to think about about
new garden possibilities because now that I have a real,
like a permanent home that I can do whatever I
want with, I can plant a whole garden. I don't
have to live out of out of pots anymore, or
my garden doesn't have to live out of pots anymore.
I wasn't personally living in pots. But I don't know.
(23:43):
I take the fifth, but yeah, oh that sounds that
sounds really cool.
Speaker 1 (23:50):
I wanted to ask you and you could plead the
fifth again. Oh okay, huh did your avocado tree? Did
it make it?
Speaker 2 (24:00):
Okay? So one of them is currently my my roommate
has uh has has a theater that she helps run
in town, and so one of them is living in
the lobby of that theater, one of them. I'm gonna
I'm gonna go ahead and say with love that, despite
her best efforts, has survived, and because it was living
(24:26):
in the back of her pickup truck for an unreasonably
long period of time. But despite that, it has started
new growth, and we are very excited. We might in
fact find a corner of the yard to plant such
an avocado tree in which upon which it might actually flower.
(24:49):
That'd be cool, It would be pretty cool. I think,
I think avocados. I think that kind of avocado at
the very least needs a dude in a lady avocado
tree to make it happen. But we'll see, we'll see
what happens.
Speaker 1 (25:02):
Yeah, it takes two to tango on the condo. I see.
I as I said, I went home and visited my
mom for her birthday, and I have discovered they are
no longer blackberries. That growth.
Speaker 2 (25:21):
Yeah that's sad.
Speaker 1 (25:24):
Yeah, well, you know, but I you know, at least
case closed on that one. Okay, Yeah, well, we do
have a little bit more listenermail for you.
Speaker 2 (25:39):
We do, but first we've got one more quick break
for a word from our sponsors.
Speaker 1 (25:52):
And we're back.
Speaker 2 (25:52):
Thank you sponsor, Yes, thank you, and okay. Eric wrote
a few things that we are going to condense into
into one segment here can openers. Was a fun revisit
to hear. Why did I completely forget that Lauren wants
to push William Shatner out of a plane? I guess
the real question what started the beef with Lauren and William? Ah,
(26:15):
congrats on the book. Fun hearing Samantha on with the
two of you, just a fun, natural conversation. I'm thinking
we need to put together some wine and a charcuterie
platter for you to celebrate. Love Kiwi and such a
fun episode. I can imagine a Kiwi unmatch dot com
hoping and getting rejected or would it go on Farmers Only? Annie,
(26:38):
you have us worried about their dating lives now and
love the kitchen mishaps. That's why we love the two
of you. You are not chefs, but just regular people.
We all have mishaps, mistakes, confusion, et cetera. I love
what you share with us. I'm sure your listeners cover
the full spectrum in the kitchen, but we have all
done something well, not exactly right. We want the geeky,
(27:01):
nerdy off the wall takes on this stuff. Have you
done an episode on fish sauce. I know you've done
different condiments and sauces, but I don't recall a specific
one on fish sauce. That could be interesting. It's so versatile.
The smell can takes some getting used to, as well
as how to use it, but it can add so
much to things to me when used right. You don't
(27:21):
know that it's in the dish, but the way it
opens everything up is wow. Just a dash or two
mixed into barbecue sauce, A couple dashes and some fa
or ramen key to making fried rice at home, one
of those things that in a side by side of
a dish with and without, you'll probably take the one
with because it just tastes better. I added two small
(27:43):
dashes to my homemade white barbecue sauce tonight, and yep.
I have a feeling that good ones have a naturally
occurring MSG factor around them, and I think you've touched
on MSG, if not a full episode, but if you haven't,
that could be another good one unfairly vilified. As you say,
bodies are different and some people need to stay away.
(28:03):
But there is a reason it's known as makes stuff good.
To be polite, always look forward to the episodes and
wonder how long it will take before Gray Cat locks
Lauren out. Congrats on the house, Lauren.
Speaker 1 (28:18):
If we all look forward to that.
Speaker 2 (28:20):
Oh yeah, yeah, no, I mean I mean place your
bets now.
Speaker 1 (28:23):
Folks that we had to delay this a little bit
because you were like, I gotta go feed the cat.
Speaker 2 (28:32):
Oh yeah, yeah, no, so so wet food a clock.
He does not wake me up in the morning for
food because I free feed him. I'm lucky that I
can free feed him and he doesn't go too crazy
about it. But wet food a clock is right around
five to six pm. And we got started right around
five pm, and I was like, this cat is going
to eat my eyeballs. They do not give him wet
(28:54):
food right now, so hold on, just hold on just
two minutes. Yeah, yeah, it's.
Speaker 1 (29:00):
Only a matter of time. But yeah, today it was. Yeah,
we're able to avoid it is for now for now. Yeah,
we haven't done. We've done a lot of things that
fall under fish sauce but we haven't done I wouldn't
say we've done like, no whole episode on fish.
Speaker 2 (29:20):
And we do. We do need to, We do need to.
I mean there are there are a few different types
and like right, and it gets very specific and the
fermentation is so cool. We have done garam but not yeah,
not Asian styles a fish sauce.
Speaker 1 (29:33):
So yeah, right, and I do agree. It is something
that you know you can put just a couple drops
in and you can.
Speaker 2 (29:41):
It's so good.
Speaker 1 (29:42):
Yeah, it just adds like a depth. It just adds something.
And even if you don't necessarily pick up on it,
you pick up when it it's not there for sure,
for sure, for sure, I believe Lauren wants to push
William Shatner out of a plane. I think that's a
twy Light Zone reference. Yeah, she has a beef that no.
Speaker 2 (30:03):
No, no, no, no, no no, that's totally a Twilight Zone reference. Uh. No,
particular animus between me and Bill Shatner. I don't. I
don't know the guy. He's not my favorite Star Trek captain. Sorry,
I'm just kidding. No, it's a dramatic statement.
Speaker 1 (30:23):
Yeah, I don't particularly have any steaks, but yeah, it
did come up when I again, when I visited my mom,
because she's gotten really into recording old things. Okay, like
she's discovered how to do it, so now she's recording everything.
Speaker 2 (30:38):
Okay, okay.
Speaker 1 (30:39):
She was talking to me about all these old Twilight
Zone episodes which I have watched, and it was just funny.
She was like, did you know William Shatner was in one?
I was like, I think he was in.
Speaker 2 (30:53):
Yeah, yeah, yeah, yeah, no, no before before the movie
version of twilight Zone, in which John Lithgow reprised the role. Yeah,
in the in the episode of the Twilight Zone there's
something oh on the wing off the plane. Uh yeah,
that was that was Billiam Shatner.
Speaker 1 (31:10):
So that was really good.
Speaker 2 (31:11):
I was it, thank you.
Speaker 1 (31:12):
I was I because you know, I've been working on
that since like the second year we're doing this and
I have not gotten any closer. So that was pretty good.
I liked it. Okay. So we did actually get a.
Speaker 2 (31:32):
Letter, a physical piece of paperwork with writing on it.
Speaker 1 (31:35):
Yeah, and the handwriting is lovely from Joe who sent
us some tablae and I hope I'm not buttraying that
and a letter with a recipe. So we wanted to
read the letter. Hello, Hello, Hello, how strange to be
(31:56):
actually writing to you. Enclosed is as promised, a bag
of toa blea from my dad's hometown. I've also written
down two recipes courtesy of my dad and my aunt.
I hope you enjoy them as much as I do,
especially once the weather gets cooler. Thanks again for being
my favorite podcast, all the best, Joe PS. These tablea
(32:17):
are already sweetened, but feel free to add sugar to taste.
And thank you. First of all, that's amazing. Oh my goodness, yes, yes,
and I love so. I won't read the recipes, but
if anybody wants them with Joe's permission, I'm sure them.
But I love how on the back it continues to
(32:43):
the back of the card and it says you can
add with either evaporated milk Dad's preference or coconut milk
my aunt's preference.
Speaker 2 (32:54):
Oh.
Speaker 1 (32:56):
I just love when those specificities of preferences. But yeah,
I have it again. I will not use it all
the next time we see each other, but we really
appreciate it. Thank you for taking the time for writing
this out and sending that to us. Thank you.
Speaker 2 (33:18):
Yeah, oh my goodness, oh heck, yes, yeah, no, never
never expected. You don't owe us anything for this free
podcast that you do us a favor by listening to.
That's a save or favor right there. Yeah, but but no,
so so much appreciated. Thank you so much for sharing
things that are important to you. Yes, speaking of Susan wrote,
(33:44):
how is it that Annie Reese, Robert Lamb, and Joe
McCormick have all never read Banicula?
Speaker 1 (33:52):
What?
Speaker 2 (33:52):
It's a good physical address to send male books, et
cetera to you? So I can send something to We're
remedying this situation asap.
Speaker 1 (34:05):
This is great.
Speaker 2 (34:06):
I had no idea about Rob and Joe, but right this,
right like, this was an important series of books to
my childhood. And I am offended, Sirs and Madam.
Speaker 1 (34:22):
I like how Susan was like, no more, I will
not let this stand a second longer.
Speaker 2 (34:33):
Yeah, no, this aggression shall not stand. Well, uh is
here we do actually have an office that you can
mail things to.
Speaker 1 (34:49):
Now we do.
Speaker 2 (34:51):
We don't get there. We don't get there very often,
to be honest, but uh but yeah, yeah, some.
Speaker 1 (34:59):
Of our co do, yes, and they let us know.
I would recommend if you if you're sending us something
which again, we do not expect, but if there is something,
just let us know because otherwise we might never go there,
especially if it's perishable.
Speaker 2 (35:14):
Oh goodness, oh my goodness. Definitely let us know then.
Speaker 1 (35:16):
Yeah, yes, but we do have a I don't know it,
but we do have one, and if you email us
I have it that I can find it.
Speaker 2 (35:26):
Yeah, totally not off the top of my head either.
Speaker 1 (35:28):
Yeah.
Speaker 2 (35:28):
Yeah, right. However, I need to unpack my books, which
is actually a very daunting prospect because I have a
great number of books and they are literally all in
boxes right now. And that's thank you so much to
my friends who brought those into my home and up
(35:50):
to weird little flights of stairs because I bought a
split level. So yes, yeah, once I open those up,
I strongly believe that I have a copy of Binicula
in there that I can pass around. But I mean,
Robert and Joe both have kids that they should probably
(36:13):
they should probably have copies Oficula in their own you know,
I'm pretty.
Speaker 1 (36:17):
Shocked they hadn't. I'm pretty shocked, I say, as someone
who also has let me a pass judgment on them.
But yeah, slide off of me for.
Speaker 2 (36:31):
Anyone who is not aware. But by the way, Robin
Joe are the hosts of a fellow iHeart slush old
house stuff works show by the name of Stuff to
Blow your mind and are really good fellow weirdos.
Speaker 1 (36:51):
Joe's readers, Yeah yep, and Robert hosts one that I've
heard about and sounds very intense.
Speaker 2 (36:59):
I'm sure you, Oh my goodness, I'm sure yes.
Speaker 1 (37:02):
And Nicola, from what I understand is a vampire bunny.
Oh yeah, okay, yeah, uh yeah, we'll all get there.
But thank you for looking out suits yes, oh my goodness, yes,
And thank you to all the other listeners who wrote in.
We love hearing from you. It's such a delight. It
(37:25):
really makes this show so much more vibrant and fun. Yes,
so thank you. If you would like to write to us,
you can. Our email is hello at savrepod dot com.
Speaker 2 (37:38):
Oh, we're also on social media kind of sort of.
You can find us on Twitter, Facebook, and Instagram at
saber pod and we do hope to hear from you.
Savor is a production of iHeartRadio four 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 superproducers Dylan Fagan and Andrew Howard. Thanks
(38:00):
to you for listening, and we hope that lots more
good things are coming your way.
Hello, and welcome to saver Productive. IHEARTRADEO. I'm Annie Reche.
Speaker 2 (00:12):
And I'm more in volcl BAM And today we have
another episode of Listener.
Speaker 1 (00:15):
May Yes, some of our favorites we love.
Speaker 2 (00:19):
Oh my goodness, absolutely, what a what a joy, what
a pleasure it is.
Speaker 1 (00:25):
It is. And Lauren and I are about to go
to Las Vegas.
Speaker 2 (00:31):
Again again, not even yea, not even for well, I
mean technically for Saverre, but not to interview people for Savre.
We're going to do that in October. We're going now
for the iHeart Music Festival. Because bos is that how
you say that out loud?
Speaker 1 (00:49):
Oh? I'm sure they love that. We don't know, but yes,
I think so.
Speaker 2 (00:54):
It's just that I've seen it in print so many times. Yes.
Speaker 1 (00:58):
Uh.
Speaker 2 (00:58):
They are sponsoring a a podcast booth at the music
festival so that a bunch of us can go and
record some podcasts there and also check out. It's a
it's a wild lineup, y'all, like like Public Enemy is playing,
like TLC is playing. I'm actually very excited and so
(01:20):
and so. Yeah, So if anyone, if anyone is going
to the iHeart Music Festival, We're going to be recording
Saturday evening. There's like a block of like of like
of like stuff Mom never told you, which I'm joining
Annie for to talk about X files and then We're
going to do some Savor and then I'm going to
(01:40):
do some brain stuff. So yeah, if anyone is hanging
out Saturday night, if anyone's hanging out at the iHeart
Music Festival, get in touch with us. We would love
to meet up with you and give you, give you
hugs and be like why are we in Vegas? What's
going on? But also, yeah, come by the sound booth
(02:04):
like high five. Our producers, super producer Tyler and super
producer Paul are both going to be there.
Speaker 1 (02:09):
Yes, yeah, and some other podcasts My Heart family will
be there. But yeah, Lauren and I are. We're gonna
have a grandle tar just talking about X files and
then I believe a fish.
Speaker 2 (02:27):
Yes we're not, you're not for spine, for Savor, cutthroat trout. Yeah,
it's gonna be great.
Speaker 1 (02:34):
It's gonna be great, But that means we are in
our usual scramble. I feel like we're always in a scramble.
But well, yeah that does not negate how much we
love these listener mails zero percent.
Speaker 2 (02:50):
It really only highlights how much we do love them. Yes,
because he does. Y'all are there for us in our
times of need.
Speaker 1 (02:58):
You are with amazing things. And this is the eighteenth
what Listener mail? Yes, oh oh the titles. We're gonna
have some fun with the titles.
Speaker 2 (03:11):
Yeah, don't worry. Star Wars puns will never stop.
Speaker 1 (03:14):
No, they just flow from me like the force. I'm
like just connecting to something. But yes, we have a
lot of good ones for you in here, and we
do really appreciate them, so keep them coming, yeah please, Yes,
all right, So I let us begin with Barbie, who
(03:39):
wrote I love the opportunity to write you. But after
weeks of podcast about food I'd never heard of or
never eaten, I wondered when the opportunity would come. Today.
I heard about fudge and loved every minute of it.
I am not a fudge eater, but am somehow fascinated
by it and by the magic and difficulty of making it.
(03:59):
My friends who make fudge are considered cooking wizards by
those who haven't been able to master the art. One
of my many favorite cozy mystery series is Nancy Coco's
dozen or more books set in mckinaw Island, featuring Ali,
a woman who runs an historic hotel, makes fudge, demonstrates
fudge making, and solves murders. Each book has a wonderful
(04:26):
narratives of making fudge and recipes for making fudge with
more different additives than I possibly have imagined, along with
descriptions of living on mcinaw Island that make you feel
like you're right there. The books are worth reading just
to be in on the world of fudge. I love this. Oh.
(04:49):
I visited my mom for her birthday this weekend. H
and she loved this is her like she loves a
good like murder miss Tree, but like with a side gig.
Speaker 2 (05:03):
You know what I don't share is important, right, Yes?
Speaker 1 (05:08):
And I love that this in this case it is making. Hey,
it is very magical. You've got to know how it works.
I can see how that would translate into solving murders.
How do you make fun?
Speaker 2 (05:24):
I'm right. And the specificity that you need to bring
to fudge making like it really encourages you to like
to like notice details, So yeah, yeah, I get it.
Speaker 1 (05:36):
I also love like I could be wrong, but I
feel like MacNaught Island is not that big. It does
get a lot of tourist but I love she has
these shows. I watch with her when I visit her,
and I'm like, this place isn't that big to have
the snow?
Speaker 2 (05:51):
Yeah?
Speaker 1 (05:51):
Yeah, murderers like wow, okay, yeah.
Speaker 2 (05:57):
Usually you start going like, I like, should should we
be avoiding the detective? Like? Does is there some kind
of reason that they're there? That these smarred anyway? I
don't know. Again, I've been rewatching X files, so I
have I have a lot of interesting kind of yeah.
Speaker 1 (06:19):
Yeah, that's yeah, that's fair, that's fair. But I like
I like this setup. I think it sounds fun.
Speaker 2 (06:29):
Yes, yes, okay, Kale wrote last year, I wrote into
Share that your Spoons episode unlocked my buried memory of
salad fingers from the early years of YouTube. Today, I'm
here to tell you that your Squab episode unlocked yet
another buried memory of mine. I don't know if either
(06:50):
of you watched Hey Arnold in the late nineties early aughts,
but there was an episode featuring a character dubbed pigeon
Man who had a very endearing love of pigeon. I
don't remember much about the actual plot of the episode,
but I do remember Arnold being very sweet to pigeon man.
And this image in particular and attached is an image
of afooresaid pigeon man. I assume being carried away into
(07:16):
the sunset by a flock of pigeons and Arnold kind
of watching in awe. Yeah, it's very beautifulful, very beautiful.
While your episode was super great and interesting, I'm not
sure I could bring myself to try squab after unlocking
this memory. Thank you for creating a food podcast that
(07:38):
somehow on Earth's many of my long forgotten, often not
food related, childhood memories. I appreciate all that you do.
Speaker 1 (07:46):
Yes, well, we appreciate stuff like this too. We talked
about this. We mentioned this letter in when Samantha came
on when we had our conversation about oh right, yeah,
memories and stuff. But I wanted to share it because
it is great. It is true, like so many times,
I'll just have a memory that's not really food related,
(08:07):
but it is triggered.
Speaker 2 (08:09):
By food, sure, or the discussion of a food related topic.
Speaker 1 (08:13):
Yeah, and I did watch Hey Arnold, Oh.
Speaker 2 (08:17):
Gosh, I didn't really, that's one. That's one that I missed.
Speaker 1 (08:21):
Oh, there is an episode where they they're doing. I think,
is it hate? It's I hate Carmen. It's Carmen the opera.
It probably is called hey Carmen, but the like kind
of nemesis to Arnold Helga. She has this. My name's
(08:44):
von Helga. I do vaugh Smelga Like that's great. These
things good. As a kid, you're just like they get
in your brain and yeah, yeah, so I get it.
I hear you Kale like, oh yeah, pigeon man, and
you're like, oh no, I can't.
Speaker 2 (09:06):
I can't. I can't eat a squab. And yeah, salad
fingers really sticks with you. He sticks with you forever.
Speaker 1 (09:16):
You can't get It's like the ring.
Speaker 2 (09:18):
Yeah or they I'm not sure. I don't want to
miss gender salad fingers. No, no, there could be consequences.
There definitely could be sold fingers was a very specific
thing that happened to like a very specific group of us. Yeah,
(09:40):
and yeah, you don't forget it. No, no, no.
Speaker 1 (09:48):
WHOA moving on? Oh I love this one, Desiree wrote, friends.
I am a little behind with this one, but I
just listened to your episode about to meet it, and
I had to tell you about the Tomato art Fest
and nashal, Tennessee. It just happened this past weekend August twelfth,
and celebrated its twentieth year of wackiness. The tomato is
(10:12):
the steaked fruit of Tennessee, and although that isn't widely known,
it was the theme of a whim of a whimsical
art show twenty years ago that bloomed into the wild
event we know today. Should you happen to visit some
August in the future, you'll be greeted with said tomato
themed art show, a tomato themed five K, a tomato
(10:33):
themed costumed parade, a costume contest for people dressed like tomatoes,
a costume contest where people dress up actual tomatoes, a
Tomato toss, a bloody merry recipe contest and brunch event,
a tomato head redheaded person cut wow, as well as
many of the best craft people and food vendors in
(10:55):
Nashville selling their tomato themed creations. I am a national
name and have spent many a year going to this
bizarre and beloved event. I moved away a few years ago,
but returned this year to run the five K and
indulge in my favorite weird hobby of food costuming. I
ran the five K in a handmade sequined Carmen Miranda
(11:17):
inspired tomato salad costume, complete with bib lettuce ruffles, bedazzled
tomato slices, and a salad dressing and cruton headpiece. Pictures included,
and once I dried off from the humid race, I
competed in the costume contest and got second place. Thank
(11:37):
you very much. There aren't many events that could convince
me to take a trip down south in the aggressive
heat of August, which I'm sure you know all about
in Georgia, but I encourage you to head down to
Nashville for this truly unique summer food festival. It's an
experience you won't forget the Yeah, you are amazing, this stunning.
Speaker 2 (12:07):
Costume is so cool, and I forget I Okay. So somehow,
as I was like breezing through because it Annie compiles
these as she is very awesome to do, and as
I was breezing through this email on my first read,
I somehow missed that you had run a five K
in this costume, that this costume was five K compliant,
(12:28):
like that you could in fact make time in this
costume because there are fringed gloves. The I mean, the
skirt is truly lettuce ruffled. It is beautiful. There are
opportunistically placed tomato slices that are so shiny. The head piece,
(12:53):
the head piece I believe has some hidden valley in there.
Speaker 1 (12:56):
Yes, you know.
Speaker 2 (13:00):
And it also it also looks comfy.
Speaker 1 (13:02):
It does. Oh yeah, it's like it looks like the
most you can do while still being cool, like temperature wise. Yeah, yeah,
it's it's it feels very smart in terms of thinking
about I have to run a race in this yeah yeah,
(13:23):
but also just doesn't hold back and how amazing it.
Speaker 2 (13:26):
Is yeah no, zero percent. Oh yeah, I know. This
is stunning and thank you, thank you for sharing it
with us.
Speaker 1 (13:34):
Yes, thank you and weird hobby of food hastening that
this is not weird too, We love it. No, keep
it up. Yeah you should have gotten first place.
Speaker 2 (13:50):
Also, I'm so mad at literally everyone I've ever met
for never for never telling me that this thing happens,
because I want to go to a tomato art fest.
Speaker 1 (14:00):
Me to thank you so much about this. This is
like neck so much a thing we would love.
Speaker 2 (14:07):
Yeah, this is yeah, we live in the Sally already
that yes, yeah.
Speaker 1 (14:13):
Oh my gosh, this is what we need you listeners for,
is to let us know about these guests.
Speaker 2 (14:18):
Oh my goodness. Heck, okay, well we do. We do
have more of you listeners telling us more things we
already probably should have known. But first we've got a
quick break for a word from our sponsors.
Speaker 1 (14:42):
They we're back.
Speaker 2 (14:43):
Thank you, sponsor, Yes, thank you. And Kelly wrote, I've
just finished listening to your episode on Ramene and wanted
to give you my take on the nostalgic aspects. From
my experience, every consumer of Ramenee I knew was also
big into anime and manga. It was always sought after
it anime conventions and bought its specialty stores. The nostalgia
(15:03):
aspect I think comes from that of being a geeky
millennial slash gen z kid in the two thousands and
twenty teens and the dip in romine sales, in addition
to the tourism aspect, may have also been affected by
the lack of a convention season in twenty twenty where
people buy it in droves. The specialty stores I mentioned
may also have been affected by this, sadly not being
(15:25):
seen as essential if they didn't also sell groceries. That's
just my guess though. Oh yeah, yeah, most of the
numbers I was looking at were sales in Japan specifically,
but I'm sure that they also included a little bit
of international trade. And certainly I mean right, like the
(15:46):
lack of conventions and twenty twenty bleeding into twenty twenty
one and even through today, drops in convention traffic are
probably affecting that.
Speaker 1 (15:57):
Yeah, yeah, and that totally makes sense to me. There
are so many things we talked about in here where
maybe I don't have personal experience with but super producer Andrew,
who was part of the inspiration for that episode, we'll
(16:18):
pipe in with a Pokemon fact or something like that,
And it totally makes sense to me that that would
become a thing where you're like, oh, I want to
get this because I heard about it in the show
or something.
Speaker 2 (16:31):
Oh yeah, yeah, like jelly donuts. You know you just really.
Speaker 1 (16:36):
I love that so oh.
Speaker 2 (16:40):
Episode for that. Yeah, anyway, yes.
Speaker 1 (16:42):
See our Pokemon episode for that. And also, happy belated
birthday to super producer Dylan.
Speaker 2 (16:48):
Yes, oh heck, absolutely, Oh what a good human, the best,
the best.
Speaker 1 (16:55):
I sent him a gift of Sesame Street and Star Wars.
Of course he was like, this is the best thing
I've ever seen, because he's nice like that. But yes,
he is much beloved on the team. Also a big
Pokemon fan. At the very least he sings the song
(17:15):
at karaoke.
Speaker 2 (17:16):
Yeah, yeah, very passionately.
Speaker 1 (17:19):
Oh so talent talent. Mic wrote, while listening to your
recent fudge episode, I kept thinking of this cookbook I
recently got with a recipe for Velveda fudge. At first
I thought how disgusting, But I now am considering making
(17:42):
and trying. Thought i'd share and attach a photo of
book and recipe. Book is Baking Yesteryear by B. Dylan Hollis. Hmm,
I I can see it. It's hard to see, but
I can see.
Speaker 2 (18:03):
Yeah, I mean that. Okay, So once you consider that
a salty and sweet go well together, okay, and b
once you consider that the inherent meltability and like like
built in emultification properties of Elveta are going to really
help out a fudge recipe in terms of like it's
(18:24):
setting up and not crystallizing on you. I could see.
I could see it being a very useful ingredient. Yeah,
it still sounds awful when you just say it out loud.
That sounds like the worst thing.
Speaker 1 (18:39):
It sounds like one of those things like texture wise,
I can really see that. Okay, flavor wise is where
I'm like, Okay.
Speaker 2 (18:47):
No, man, if you like a salty peanut butter with
with a fudge, then why not salted cheese.
Speaker 1 (18:54):
You're right, yeah, I probably would like it. It reminds
me of We've had a lot of listeners write in
about tomato cake.
Speaker 2 (19:04):
Oh right, tomato supercake.
Speaker 1 (19:06):
Yeah, totally, yeah, totally yeah, And I I think it's
just something we're going to have to experience.
Speaker 2 (19:13):
Yeah, fair enough. Absolutely truth. Yeah, the truth is out there,
and it might be Alvita fudge.
Speaker 1 (19:23):
Yeah, it might be. It might be, but it might be.
Speaker 2 (19:31):
Hmm Okay. Vivian wrote, I just wanted to say that
it was interesting to learn that scientists compared Kiwi's to
peaches when studying the former. The Chinese name for kiwi
is actually macaque peach. I've wondered all my life what
the similarity was between Kiwi's and peaches. In Chinese tradition,
monkeys are typically associated with peaches, like the Monkey King
(19:54):
and the Peaches of Immortality. So I had just figured
that the ancients decided that whatever fruit the macacus we're
eating must also be peach.
Speaker 1 (20:02):
Like hmmm, that makes sense.
Speaker 2 (20:06):
Yeah, good connection.
Speaker 1 (20:08):
Yeah, yeah, I do love these when we hear from
people who have more knowledge than we do about the
etymology part or the tradition's part of the stories part,
what's going on perhaps behind behind the research that we do.
(20:34):
So that is interesting because we talked about that that
the Macaqus loved Kiwi and that was part of why
they got the name. But yeah, this is interesting too. Yeah,
related to peaches.
Speaker 2 (20:49):
Yeah no, and absolutely I had totally forgotten about about
like Chinese mythology and peaches and the monkey king and
all of that kind of stuff.
Speaker 1 (21:00):
Is it?
Speaker 2 (21:01):
Is it macaque? I might be saying it wrong anyway, Uh,
here we go, Here we go. Find the pronunciation always.
Speaker 1 (21:07):
Always, That's sort of the whole point, you know. Well,
speaking of Kiwi aver Rope, I just finished listening to
your Kiwi episode and felt I should write in about
the Siberian Kiwi, Arctic Kiwii, Hardy, Kiwi ka we Berry.
Those are a lot of slashes in between all of
(21:27):
those things.
Speaker 2 (21:27):
Yeah yeah, yeah, same different names for the same thing. Yeah.
Speaker 1 (21:32):
Yes, These little buddies have a million names and are
one of my favorite plants I have in my garden.
First of all, they are super hardy. I live in
the Canadian Prairies and it regularly gets to negative forty
degrees in the winter. The vines lose all their leaves
in the fall, but leaf out quickly in the spring.
(21:53):
They require no special care and can handle drought and
heat as well. Super easy to grow as long as
you have a trellis or a fence for them to climb.
The plant has a lovely foliage that gets gorgeous pink
and white variegation in the spring and produces so much
fruit once established. The kiwis themselves are about the size
(22:14):
of an elongated blueberry, or like a slightly rounder has
gap if you're familiar with that delicious berry. I am not,
but I want to know. Yeah, my vines are about
eight years old and we have hundreds of fruit this year.
I go out every day and pick a few handfuls
(22:35):
that immediately get devoured by my toddler. The only challenge
with them is that it's really hard to know when
they are ripe. They have a smooth green skin that
gets slightly translucent when ripe, so you've got to look
closely or gently squeeze each one, and if you don't
catch them in time, the wasp have a field day.
(22:56):
On the inside, they look just like a big kiwi,
and they taste quite similar to I feel like they
are sweeter and lack some of the acidity of their
full sized cousins. It's so easy to pop them in
your mouth, and they are so cute that it's totally
worth planting a few vines. Oh right, Oh, I want
(23:17):
to know more about this.
Speaker 2 (23:18):
Yeah, and see, I'm I'm starting to think about about
new garden possibilities because now that I have a real,
like a permanent home that I can do whatever I
want with, I can plant a whole garden. I don't
have to live out of out of pots anymore, or
my garden doesn't have to live out of pots anymore.
I wasn't personally living in pots. But I don't know.
(23:43):
I take the fifth, but yeah, oh that sounds that
sounds really cool.
Speaker 1 (23:50):
I wanted to ask you and you could plead the
fifth again. Oh okay, huh did your avocado tree? Did
it make it?
Speaker 2 (24:00):
Okay? So one of them is currently my my roommate
has uh has has a theater that she helps run
in town, and so one of them is living in
the lobby of that theater, one of them. I'm gonna
I'm gonna go ahead and say with love that, despite
her best efforts, has survived, and because it was living
(24:26):
in the back of her pickup truck for an unreasonably
long period of time. But despite that, it has started
new growth, and we are very excited. We might in
fact find a corner of the yard to plant such
an avocado tree in which upon which it might actually flower.
(24:49):
That'd be cool, It would be pretty cool. I think,
I think avocados. I think that kind of avocado at
the very least needs a dude in a lady avocado
tree to make it happen. But we'll see, we'll see
what happens.
Speaker 1 (25:02):
Yeah, it takes two to tango on the condo. I see.
I as I said, I went home and visited my
mom for her birthday, and I have discovered they are
no longer blackberries. That growth.
Speaker 2 (25:21):
Yeah that's sad.
Speaker 1 (25:24):
Yeah, well, you know, but I you know, at least
case closed on that one. Okay, Yeah, well, we do
have a little bit more listenermail for you.
Speaker 2 (25:39):
We do, but first we've got one more quick break
for a word from our sponsors.
Speaker 1 (25:52):
And we're back.
Speaker 2 (25:52):
Thank you sponsor, Yes, thank you, and okay. Eric wrote
a few things that we are going to condense into
into one segment here can openers. Was a fun revisit
to hear. Why did I completely forget that Lauren wants
to push William Shatner out of a plane? I guess
the real question what started the beef with Lauren and William? Ah,
(26:15):
congrats on the book. Fun hearing Samantha on with the
two of you, just a fun, natural conversation. I'm thinking
we need to put together some wine and a charcuterie
platter for you to celebrate. Love Kiwi and such a
fun episode. I can imagine a Kiwi unmatch dot com
hoping and getting rejected or would it go on Farmers Only? Annie,
(26:38):
you have us worried about their dating lives now and
love the kitchen mishaps. That's why we love the two
of you. You are not chefs, but just regular people.
We all have mishaps, mistakes, confusion, et cetera. I love
what you share with us. I'm sure your listeners cover
the full spectrum in the kitchen, but we have all
done something well, not exactly right. We want the geeky,
(27:01):
nerdy off the wall takes on this stuff. Have you
done an episode on fish sauce. I know you've done
different condiments and sauces, but I don't recall a specific
one on fish sauce. That could be interesting. It's so versatile.
The smell can takes some getting used to, as well
as how to use it, but it can add so
much to things to me when used right. You don't
(27:21):
know that it's in the dish, but the way it
opens everything up is wow. Just a dash or two
mixed into barbecue sauce, A couple dashes and some fa
or ramen key to making fried rice at home, one
of those things that in a side by side of
a dish with and without, you'll probably take the one
with because it just tastes better. I added two small
(27:43):
dashes to my homemade white barbecue sauce tonight, and yep.
I have a feeling that good ones have a naturally
occurring MSG factor around them, and I think you've touched
on MSG, if not a full episode, but if you haven't,
that could be another good one unfairly vilified. As you say,
bodies are different and some people need to stay away.
(28:03):
But there is a reason it's known as makes stuff good.
To be polite, always look forward to the episodes and
wonder how long it will take before Gray Cat locks
Lauren out. Congrats on the house, Lauren.
Speaker 1 (28:18):
If we all look forward to that.
Speaker 2 (28:20):
Oh yeah, yeah, no, I mean I mean place your
bets now.
Speaker 1 (28:23):
Folks that we had to delay this a little bit
because you were like, I gotta go feed the cat.
Speaker 2 (28:32):
Oh yeah, yeah, no, so so wet food a clock.
He does not wake me up in the morning for
food because I free feed him. I'm lucky that I
can free feed him and he doesn't go too crazy
about it. But wet food a clock is right around
five to six pm. And we got started right around
five pm, and I was like, this cat is going
to eat my eyeballs. They do not give him wet
(28:54):
food right now, so hold on, just hold on just
two minutes. Yeah, yeah, it's.
Speaker 1 (29:00):
Only a matter of time. But yeah, today it was. Yeah,
we're able to avoid it is for now for now. Yeah,
we haven't done. We've done a lot of things that
fall under fish sauce but we haven't done I wouldn't
say we've done like, no whole episode on fish.
Speaker 2 (29:20):
And we do. We do need to, We do need to.
I mean there are there are a few different types
and like right, and it gets very specific and the
fermentation is so cool. We have done garam but not yeah,
not Asian styles a fish sauce.
Speaker 1 (29:33):
So yeah, right, and I do agree. It is something
that you know you can put just a couple drops
in and you can.
Speaker 2 (29:41):
It's so good.
Speaker 1 (29:42):
Yeah, it just adds like a depth. It just adds something.
And even if you don't necessarily pick up on it,
you pick up when it it's not there for sure,
for sure, for sure, I believe Lauren wants to push
William Shatner out of a plane. I think that's a
twy Light Zone reference. Yeah, she has a beef that no.
Speaker 2 (30:03):
No, no, no, no, no no, that's totally a Twilight Zone reference. Uh. No,
particular animus between me and Bill Shatner. I don't. I
don't know the guy. He's not my favorite Star Trek captain. Sorry,
I'm just kidding. No, it's a dramatic statement.
Speaker 1 (30:23):
Yeah, I don't particularly have any steaks, but yeah, it
did come up when I again, when I visited my mom,
because she's gotten really into recording old things. Okay, like
she's discovered how to do it, so now she's recording everything.
Speaker 2 (30:38):
Okay, okay.
Speaker 1 (30:39):
She was talking to me about all these old Twilight
Zone episodes which I have watched, and it was just funny.
She was like, did you know William Shatner was in one?
I was like, I think he was in.
Speaker 2 (30:53):
Yeah, yeah, yeah, yeah, no, no before before the movie
version of twilight Zone, in which John Lithgow reprised the role. Yeah,
in the in the episode of the Twilight Zone there's
something oh on the wing off the plane. Uh yeah,
that was that was Billiam Shatner.
Speaker 1 (31:10):
So that was really good.
Speaker 2 (31:11):
I was it, thank you.
Speaker 1 (31:12):
I was I because you know, I've been working on
that since like the second year we're doing this and
I have not gotten any closer. So that was pretty good.
I liked it. Okay. So we did actually get a.
Speaker 2 (31:32):
Letter, a physical piece of paperwork with writing on it.
Speaker 1 (31:35):
Yeah, and the handwriting is lovely from Joe who sent
us some tablae and I hope I'm not buttraying that
and a letter with a recipe. So we wanted to
read the letter. Hello, Hello, Hello, how strange to be
(31:56):
actually writing to you. Enclosed is as promised, a bag
of toa blea from my dad's hometown. I've also written
down two recipes courtesy of my dad and my aunt.
I hope you enjoy them as much as I do,
especially once the weather gets cooler. Thanks again for being
my favorite podcast, all the best, Joe PS. These tablea
(32:17):
are already sweetened, but feel free to add sugar to taste.
And thank you. First of all, that's amazing. Oh my goodness, yes, yes,
and I love so. I won't read the recipes, but
if anybody wants them with Joe's permission, I'm sure them.
But I love how on the back it continues to
(32:43):
the back of the card and it says you can
add with either evaporated milk Dad's preference or coconut milk
my aunt's preference.
Speaker 2 (32:54):
Oh.
Speaker 1 (32:56):
I just love when those specificities of preferences. But yeah,
I have it again. I will not use it all
the next time we see each other, but we really
appreciate it. Thank you for taking the time for writing
this out and sending that to us. Thank you.
Speaker 2 (33:18):
Yeah, oh my goodness, oh heck, yes, yeah, no, never
never expected. You don't owe us anything for this free
podcast that you do us a favor by listening to.
That's a save or favor right there. Yeah, but but no,
so so much appreciated. Thank you so much for sharing
things that are important to you. Yes, speaking of Susan wrote,
(33:44):
how is it that Annie Reese, Robert Lamb, and Joe
McCormick have all never read Banicula?
Speaker 1 (33:52):
What?
Speaker 2 (33:52):
It's a good physical address to send male books, et
cetera to you? So I can send something to We're
remedying this situation asap.
Speaker 1 (34:05):
This is great.
Speaker 2 (34:06):
I had no idea about Rob and Joe, but right this,
right like, this was an important series of books to
my childhood. And I am offended, Sirs and Madam.
Speaker 1 (34:22):
I like how Susan was like, no more, I will
not let this stand a second longer.
Speaker 2 (34:33):
Yeah, no, this aggression shall not stand. Well, uh is
here we do actually have an office that you can
mail things to.
Speaker 1 (34:49):
Now we do.
Speaker 2 (34:51):
We don't get there. We don't get there very often,
to be honest, but uh but yeah, yeah, some.
Speaker 1 (34:59):
Of our co do, yes, and they let us know.
I would recommend if you if you're sending us something
which again, we do not expect, but if there is something,
just let us know because otherwise we might never go there,
especially if it's perishable.
Speaker 2 (35:14):
Oh goodness, oh my goodness. Definitely let us know then.
Speaker 1 (35:16):
Yeah, yes, but we do have a I don't know it,
but we do have one, and if you email us
I have it that I can find it.
Speaker 2 (35:26):
Yeah, totally not off the top of my head either.
Speaker 1 (35:28):
Yeah.
Speaker 2 (35:28):
Yeah, right. However, I need to unpack my books, which
is actually a very daunting prospect because I have a
great number of books and they are literally all in
boxes right now. And that's thank you so much to
my friends who brought those into my home and up
(35:50):
to weird little flights of stairs because I bought a
split level. So yes, yeah, once I open those up,
I strongly believe that I have a copy of Binicula
in there that I can pass around. But I mean,
Robert and Joe both have kids that they should probably
(36:13):
they should probably have copies Oficula in their own you know,
I'm pretty.
Speaker 1 (36:17):
Shocked they hadn't. I'm pretty shocked, I say, as someone
who also has let me a pass judgment on them.
But yeah, slide off of me for.
Speaker 2 (36:31):
Anyone who is not aware. But by the way, Robin
Joe are the hosts of a fellow iHeart slush old
house stuff works show by the name of Stuff to
Blow your mind and are really good fellow weirdos.
Speaker 1 (36:51):
Joe's readers, Yeah yep, and Robert hosts one that I've
heard about and sounds very intense.
Speaker 2 (36:59):
I'm sure you, Oh my goodness, I'm sure yes.
Speaker 1 (37:02):
And Nicola, from what I understand is a vampire bunny.
Oh yeah, okay, yeah, uh yeah, we'll all get there.
But thank you for looking out suits yes, oh my goodness, yes,
And thank you to all the other listeners who wrote in.
We love hearing from you. It's such a delight. It
(37:25):
really makes this show so much more vibrant and fun. Yes,
so thank you. If you would like to write to us,
you can. Our email is hello at savrepod dot com.
Speaker 2 (37:38):
Oh, we're also on social media kind of sort of.
You can find us on Twitter, Facebook, and Instagram at
saber pod and we do hope to hear from you.
Savor is a production of iHeartRadio four 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 superproducers Dylan Fagan and Andrew Howard. Thanks
(38:00):
to you for listening, and we hope that lots more
good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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