January 3, 2025 • 36 mins
There is a rumor that the legendary listener mailbox has returned, with new(ish) visions for the new year from you, dear listeners! This batch includes a lot of helpful tips, from catfish cleaning and pastéis de nata to a film festival and visiting Prosecco.
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Episode Transcript
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Speaker 1 (00:09):
Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie Red.
Speaker 2 (00:12):
And I'm Lorn vocal Baum, and today we have an
episode of listener Mail.
Speaker 1 (00:17):
Yes, I don't know how many listener mails this is.
Speaker 2 (00:23):
Oh I could check that, but I haven't so far.
So I'm comfortable with your multiple question marks where the
numbers should be for right now.
Speaker 1 (00:34):
The question I'm this is one of our it's our
first recording of the New year.
Speaker 2 (00:39):
Happy New Year, Happy New.
Speaker 1 (00:41):
Year to everyone. Thank you so much for writing in.
I love hearing from you. But yes, we're getting back
into the groove of things.
Speaker 2 (00:51):
Yeah. Yeah, we're like gearing back up. Yeah, and yet
what a lovely way to get started.
Speaker 1 (01:01):
Yes, indeed, yes, indeed, we have all kinds, all kinds
of letters in this one, so let's get into it.
I'll start, okay with a message about prosecco. Patty wrote,
been enjoying the episodes four years, needed to write in
(01:22):
and thank you for shedding light on my recent visit
to Italy. In late summer twenty twenty four, my boyfriend
and I were on the fourth day of a six
day cycle from Venice to Poor Sak, Croatia. We had
the option of an alternate route south from Duino to Trieste.
(01:42):
We chose the less scenic inland route, specifically to make
lunch in prosecco. We dreamt of a luscious, lazy Italian
lunch bolstered by a bottle of prosecco, knowing that it
was basically downhill from there to our hotel. After four
miles of con assistant uphill with little shoulder and water below,
(02:05):
we hit the outskirts of town. Disappointment quickly set in.
No quaint restaurants, no marketing hype, no store with lovely
snacks for picnics and vineyards. Your podcast explained exactly why,
happily we found a neighborhood gelato slash bar with light
(02:28):
snacks april sprits angelados enough to reset us. I love
this so much. I have told this story of the
difficulty of the prosecco episode so many times since we
did it, because it was such a hard episode, and
it's so like exacting in what is prosecco, What is proseccol,
(02:53):
the region, what is procco the wyt like all of
these things.
Speaker 2 (02:56):
And it's so maddening that it's like high key bin
Muddy on purpose.
Speaker 1 (03:01):
Yeah, yes, and we asked in that episode if anyone
had ever been, And thank you so much patting for.
Speaker 2 (03:12):
Yeah, thank you when we're sorry, I yeah, which is
usually what we say to our producers, but.
Speaker 1 (03:20):
Yeah, yeah, yeah, yeah. I I hope the gelato was good.
Speaker 2 (03:27):
Yeah, I mean that sounds lovely, to be honest. So
maybe not as picturesquely lovely as you were hoping for.
Speaker 1 (03:39):
Maybe not quite the Champagne region for Persecco, but thank
you for reporting back, and we're glad that we could
have illuminated why it wasn't so much of a tourist
(04:00):
traction as you might think.
Speaker 2 (04:02):
Yeah, no, it's not, uh Kenna wrote. And I really
hope we're pronouncing your name correctly. We think that you
have written in before and corrected us on it, so
hopefully anyway, okay, yes, uh Kenna wrote, I was just
making lunch listening to the Skier episode. My lunch included
(04:26):
Lima beans, which I only grew this year because Annie
likes them, and I figured that if she likes them,
it's worth a shot. They are so good, fresh and
blanched and frozen. They taste nothing like the canned ones
which we had in elementary school, which brings me to
my first story. Once in elementary school, the teacher told
us we could have extra recess if everyone ate all
(04:47):
their mixed veggies. Lima beans featured heavily in this concoction.
I tried, I really tried to eat them, but I'd
never tasted anything so foul. I ended up spitting them
into my milk carton. I was in and still am
a rule follower and feel guilty about this lie to
this day. But also I don't think we should make
(05:07):
kids have such negative experiences around foods. Back to the
Skier episode. During listener mail, someone wrote in about their
dog Barley or Barley. I couldn't tell what was being said. Still,
it reminded me that I never sent in a picture
of my food named dog Barley. The listener mail message
made me laugh because my Barley also loved to chase deer.
(05:28):
Attached as a picture of him having the best day
of his life with a gross deer leg, which was
similar to every other day of his life. He was
the happiest buddy. I am also lucky to have hunters
in my life. I often eat vegetarian meals, but really
like meat, so if I want to eat meat. I
want to know that the animal that came from had
a pretty good life. My dad recently gave me several
(05:51):
coolers of deer, elk, and catfish. He always calls his
hunting excursions retrieving the winter's meat supply, and it truly
is which brings us to catfish. I don't think you've
done an episode on catfish before, but I'm certain there's
enough information to do one. I am so certain that
this is a great idea. I will give you a
tip to share with all listeners. Catfish need to be
(06:12):
kept in clear running water for a couple days to
taste good. If you go to a restaurant that doesn't
have some way to rinse the catfish out before cooking
and serving, they will taste like mud. This is why
catfish as a food has a bad reputation. Catfish can
be delicious. My family hosts the catfish fry every year
over a Memorial Day weekend, using the catfish kept frozen
from the previous year. A Memorial Day is right in
(06:34):
the middle of catfish season, so there wouldn't be enough
fresh catfish to use the current years we deep fry.
Last year's catfish go to the Niabara to check the
set lines for more and bring the live fish back
to rinse out in a tank that my dad put
in the creek behind the house. Of course you are invited. Yes,
get done there.
Speaker 1 (06:55):
Check I will be there.
Speaker 2 (07:01):
Oh that sounds so good. Oh heck does sound good?
Speaker 1 (07:05):
A good catfish fry.
Speaker 2 (07:07):
Mm I love catfish. I don't mind if they taste
a little bit money. I'm not mad about it. But
this also sounds like a wonderful tip. Thank you, Yes,
oh yes, thank you.
Speaker 1 (07:24):
Also, I'm really happy I feel I've gotten several messages
about how I've made people try Lima beans.
Speaker 2 (07:32):
Your Lima bean influence is like really high.
Speaker 1 (07:36):
It's like if I was a Dungeons and Dragons character
and it was a stat it would be off the roof.
And it makes me really happy because I do love them.
They're one of my favorite things.
Speaker 2 (07:51):
Yeah, they're so nice. They don't have to be the
kind of gross, canned, slimy weird ones.
Speaker 1 (07:57):
Yeah, and you're right, we should make kids have this
negative experience with food or anybody.
Speaker 2 (08:07):
Yeah, like, let people have an opinion about the food
that they're eating. And I mean, you know, I okay,
like I know that with kids sometimes you're like you
literally have to eat a vegetable or you're going to die,
like you're going to get scurvy. And I don't want
that for any of us. You know, like you need
to obtain a vitamin.
Speaker 1 (08:25):
Yes, but.
Speaker 2 (08:28):
I don't know. It's difficult.
Speaker 1 (08:31):
It is, and you listeners don't know this, but you
should if you've listened long enough. No. I talked about
SpongeBob a lot. There is a classic SpongeBob episode where
he is quote being tortured by being forced to eat
lima beans, and I was always offended by this. They
(08:56):
could be really good, SpongeBob. You just don't know.
Speaker 2 (08:58):
You just don't.
Speaker 1 (09:03):
They don't have to be that bad. They don't have
to be that bad. And I love I love people
writing it about their pets as always.
Speaker 2 (09:12):
Oh yes, always, always, always thank you. Oh yeah, yeah.
Every time there is a really happy pet that may
or may not have immediately like like might smell like
if you could smell the photo, you would be like,
don't get near me. That happy pet is a gross
pet even better to be honest.
Speaker 1 (09:34):
Yes, yes, happy, that's what we love. Uh. Now we
have a message about creamer test wrote, I just listened
to the non dairy creamer episode. This is very silly,
but my husband and I decided that we became coffee
creamer Somalie's during the pandemic because we kept trying new
(09:58):
ones whenever we could. It was our treat of our mornings.
I say this is silly, though, because the creamers really
just boil down to super sugary. I liked it or
super sugary men. There are far less notes to it
than wine are coffee. But hey, it was a treat
(10:18):
for us, and for me still is because I'm lactose
intolerant and we need these little things. Very fun to learn,
all about these creamers that many coffee lovers seem to
look down on. Lol. Thank you for always saying treats
are nice and teaching us new things. I mean, honestly, yes,
(10:39):
get wherever it is, give your new thing, your excitement,
your happiness. If it is new flavors of coffee creamer,
then I salute you.
Speaker 2 (10:51):
Oh yeah, No, those little things are so important, especially
in this world that we seem to be living in.
And so yeah, if it's if it's coffee creamer, oh yeah,
And treats are nice, treats are nice.
Speaker 1 (11:05):
And also we are just coming out of the holidays
and I had some discussions heated with some of the family,
some of my family members, but one thing I kind
of took away from one of them was, I don't know.
Speaker 2 (11:24):
I don't know.
Speaker 1 (11:25):
I feel like France made wine and just something so
important and I love wine. I'm not saying it's not
something we should taste.
Speaker 2 (11:33):
The Yeah, sure.
Speaker 1 (11:37):
But that doesn't A lot of that was marketing. We
don't have the if you like your coffee, yeah, nothing
wrong with that.
Speaker 2 (11:49):
And I'm also like, I didn't I didn't quiz you
about it on Instagram. This is where that message came in.
But like, if you have important opinions about these different
coffee creamers, if you have a favorite one, if you
have your least favorite one.
Speaker 1 (12:07):
Yes, yes, these.
Speaker 2 (12:11):
Are all critical, critical pieces of information.
Speaker 1 (12:16):
They are indeed, they are indeed. Well, we do have
more listener mail for you, but first we have a
quick break for a word from our sponsors, and we're back.
Speaker 2 (12:37):
Thank you sponsor, Yes, thank you. Philippe or possibly Felipe
wrote thanks so much for covering Portugal's famous best Taste
in Natta. That was a fantastic episode. I immediately got
excited when you referenced Peerre, Pierri, Vendalu and monasteries as
I knew you were heading to Portugal. My parents house
is a ten minute drive from Blame, so we've indulged
(12:58):
in those specific custard tarts many a time. The pastist
de Nada fit into a bigger tradition of convent suites,
which were produced to make use of all the available
egg yolks, as the whites were used for religious purposes.
As you explained, I think you mentioned it, but pastel
de nata is the generic name of the tart, and
pastel de Blame are these specific ones from the bakery
(13:19):
next to the monastery, and they are treated slightly differently.
If you're a local, you'll have a Pastel Donada whenever,
but going for a Pastel de Blame is a more
deliberate decision by which you'll drive on purpose to Blame,
perhaps for sight seeing, and you'll enjoy the tarts as
part of the trip. This has become even more of
a deliberate decision for locals after Lisbon has become a
(13:41):
tourist hotspot and there are massive cues to buy the
pastes de Blame, so you're unlikely to want to brave
the masses of tourists on a whim. Nevertheless, the trip
is worth it, as the tarts are fantastic and you
must have them freshly baked and warm. These tarts from
Blame quickly lose their crunch after an hour or so.
As such, if you can't eat them then and there,
(14:03):
you might as well have bought one from any other cafe.
For a long time, the Blame tarts were the only
ones worth a trip, but for the past fifteen years
or so, other bakeries have started producing their own top
past data NATA, and people have strong opinions about which
bakery is currently making the best ones. I personally love
the Past Days from Monte Carria, which loosely translates as
(14:25):
the Butter Factory, although it's just a bakery chain. Ooh, right,
a butter factory.
Speaker 1 (14:36):
Yes, I'm there.
Speaker 2 (14:41):
Oh, that's wonderful. We essentially did that episode about the
Past Days because right, like I think I said at
the top, we were asked to do like a vaguely
travel related episode, and so I was thinking about, you know,
snacks that are like these big tourist attractions, But yeah,
(15:03):
I hadn't thought about the fact that, right if you
live there houfta.
Speaker 1 (15:09):
Yeah, And I think that's a great point of the
There's a difference between a dish that like everyone knows
and you can get whenever and going to the place
that is known for that dish. There is a difference
between hey, I can get it here versus we're gonna
(15:32):
make the trick.
Speaker 2 (15:33):
We need to get it there, and that is the thing. Yeah,
and it does invite a lot of argument, Like you
can definitely hear that from New Yorkers about you know
what deli you're going to go to, because of course,
you know, especially after like when Harry met Sally came
out and it featured cats as deli, there's this I mean,
and it's a good deli, but you know, as many
(15:55):
New Yorkers will argue with you about like is it
the best one? Is it worth the way? Are we
making a whole thing of it? Yeah?
Speaker 1 (16:04):
So yeah, I love it. I love it.
Speaker 2 (16:10):
Also, I feel like I had just gotten over my
craving and you just reintroduced it. And that's fine. That's
why I'm happy about it.
Speaker 1 (16:15):
But oh man, are you Lauren? Are you happy.
Speaker 2 (16:19):
I don't know. I'm going to be one of those tourists.
Speaker 1 (16:26):
Quick note from Elizabeth not a sponsor, but Elizabeth wrote,
Trader Joe's sells these frozen yummy tarts.
Speaker 2 (16:38):
You know, good tip, good tip, good tip, good tip.
Speaking speaking of tips, Sue wrote in with one from
Seattle about a comedy film festival happening there in April,
the Bone Bat Comedy of Horrors Fest this year. It's
(16:59):
a yearly thing, it has it's been for a minute
this year. It's on Saturday, April fifth. It's going to
have like a full day of screenings interspersed with live
music and from what I understand, Shenanigans. But yeah, us
Sue was hoping that Annie, you might be able to
catch it on your trip. That is currently in the past,
so no, but I figured we could share it with y'all.
Speaker 1 (17:24):
That sounds so fun, right, promises of Shenanigans. Comedy of Horror.
Speaker 2 (17:31):
Yeah, it's like comedy horror films, and yeah, it honestly
sounds wonderful.
Speaker 1 (17:38):
It does.
Speaker 2 (17:39):
I have not listened to the pop culture podcast bone Bat,
but apparently it's a podcast and apparently the guys run
a great horror fest.
Speaker 1 (17:49):
Wow, listeners, if you go, let us know. We are
ostensibly a food show. We love horror, pop culture tidbits.
Yeah yeah, even if we're out of touch with them.
Because I have enjoyed some of you writing in me,
like I don't know, you don't know this, but let
(18:13):
me explain. It's been nice. Yeah.
Speaker 2 (18:17):
Yeah. The answer to why you don't know this is
because in my case, I've been reading I don't know
about like how my cells work in terms of cheesemaking.
And Annie has been rewatching Star Wars media.
Speaker 1 (18:32):
And writing Star Wars fan fiction. Don't forget about that.
That's important.
Speaker 2 (18:38):
I wasn't gonna out you man.
Speaker 1 (18:40):
Oh I'm proud.
Speaker 2 (18:43):
Heck yeah, you should be.
Speaker 1 (18:48):
Well. We have a message from Amber, who wrote about
a couple of things last spring.
Speaker 2 (18:56):
Yeah yeah, they Yeah. Amber wrote in last spring to
the Instagram and like I dropped the thread i'd and
sorry sorry I here we are yep, it's cool.
Speaker 1 (19:06):
Yeah, yeah, we're a little behind on these things, but
we promise we're reading them. We're getting to them slowly,
but yes, y yes, Amber wrote, hello, I'm a bit late,
but just now listening to the fish Fry episode. You
guys forgot about an important side. Maybe this is just
(19:28):
a Central Pennsylvania thing, but stewed tomatoes is a common
side at our fish fries. Here. Nothing is better than
mac and cheese and stewed tomatoes. The stew tomatoes are
always served warm and usually have some garlic, oregano, and
or basil mixed in, going with a more Italian flavor profile.
(19:49):
Central Pennsylvania has some interesting food you guys should look into.
One that might be interesting for an episode on Great
Depression era foods is City Chicken. In Pittsburgh. During the Depression,
chicken was more expensive than pork and veal, so they
started making an emulation chicken drumstick by combining the two
meats and sticking it on short six inch skewers. They
(20:11):
would bread and fry it like a chicken drumstick. It's
super tasty. I bet it is, right?
Speaker 2 (20:19):
Oh yeah, I have.
Speaker 1 (20:23):
I have.
Speaker 2 (20:23):
Certainly I'm like, I'm like, dulo, I need to go
to Central Pa, like right now?
Speaker 1 (20:27):
Like is this me? I mean I might.
Speaker 2 (20:32):
I've got friends there and like should also should I
be mad at them for never telling me about this?
Speaker 1 (20:38):
Yes? Indeed, indeed that's interesting about the stewed tomatoes. There's
a restaurant I used to go to in uh Lower,
Alabama where they did that with macaroni and cheese stew tomatoes,
macaroni and cheese, and I loved it as a kid.
(20:59):
Almost everyone else I knew did not like it, but
I liked it. It's just very it feels very specific.
I don't know, but I liked it. It was like
the cheese. It's almost like pasta. You're getting close to that.
Speaker 2 (21:16):
Mac and cheese is a pasta. Yeah, it's a pasta
and cream sauce. And if you put a tomato and
a pasta and cream like cheese sauce, then there's there's
nothing wrong with that.
Speaker 1 (21:26):
I don't think. So. I would say that tomatoes were
sweeter than I would have liked in this particular case.
This sounds more savory than what I was having, which
I think I would be really too.
Speaker 2 (21:40):
Right. Yeah, yeah, no, I oh no, you put something
else on the mac and cheese. I have to try
a new mac and cheese. Now.
Speaker 1 (21:50):
The word always this city Chicken. I think we should
look into this.
Speaker 2 (22:00):
Yeah, ad adding it to the list. Absolutely, Okay, Well,
we do still have a little bit more listen, no
mail for you. But first we've got one more quick
break for a word from our sponsors, and we're back.
(22:21):
Thank you sponsors. Okay, Joe wrote, Midwesterners take our corn
very seriously. It was delightful that you mentioned so many
sweet corn festivals in Illinois, because I swear every town
has their own, Lauren. You did say Hupston, right, and
their high school mascot is Jerky the corn jerker, a
(22:42):
term for harvesting corn. Yeah, corn jerker. This next story
is more to do with field corn, but bear with me.
The University of Illinois at Urbana Champaign is home to
the Morrow Plots, the oldest experimental crop field in the US.
It was built in eighteen forty three and is a
(23:02):
National Historic Landmark. There's a legend around campus that the
undergraduate Library, situated next to the Morrow Plots, was built
underground so that the shade from the building wouldn't affect
the crops, especially the corn's growth. But it's just a
legend that hasn't stopped one of the university's a cappella
groups the other guys, from creating a signature song all
(23:24):
about it. In the Philippines, we love sweetcorn in sweet
and savory applications. Here's a recipe for a coconut pudding
with sweet corn Maha blanca. I tried to make it
once in high school and failed miserably. Something about the
texture wasn't right. I should probably give it another try
because it is delicious.
Speaker 1 (23:45):
You should, you should? Yeah, back that up.
Speaker 2 (23:49):
Also, Yeah, good pudding is so good?
Speaker 1 (23:52):
Yeah, I love Oh it's so fun. How many branches
these episodes go off where we're talking about like mascots
and legends and a cappella groups and recipes.
Speaker 2 (24:11):
Yeah, the same in the same message. Yeah, and it
all makes perfect sense. It all ties, it's all tied
together by you know, corn.
Speaker 1 (24:22):
It is. It's pretty fantastic. It's pretty fantastic. You know.
We love a good food mascot. Oh yeah, and a
food legend.
Speaker 2 (24:34):
That is a particularly spectacular one. Yes, I'm really I'm
really impressed that Hoopsten in this The Year of Our
dark Lord twenty twenty four.
Speaker 1 (24:45):
Twenty twenty five, Laura, Oh heck, wow, I just did that.
Speaker 2 (24:50):
Yeah I did. Yeah, that Jerky the corn Jerker survives.
That's great for him or her or them. I don't
know my name is yeah, the.
Speaker 1 (25:00):
Name is Startling. Impressive.
Speaker 2 (25:11):
Yeah. Also, continuing my pronunciation woes this episode, I just
had to look up exactly how I said houpstin the
first time.
Speaker 1 (25:21):
So here we are. Yeah, we try, we try, do
we always try. We do a lot of episodes, and
those pronunciations, they they're the first to go.
Speaker 2 (25:35):
Oh yeah, if I don't write it down, I will
forget it in between pressing play on a pronouncer and
coming back to my outline and trying to say it again.
Speaker 1 (25:50):
Yes, Well, the woes of podcasters. And this brings us
to another message that has corn in it starts prn
Yes sure, starts with corn. Uric wrote sweet corn is
a great summer vegetable. I think there was something off
(26:12):
the summer with the crops, as they were definitely not
the same as they had been in previous years. The
weather definitely plays a factor in how it turns out.
We buy from two local farms and both of them
just had an issue. It is not that the corn
was bad, it just did not hit the previous levels.
Grilling is one of my favorite ways to cook it.
(26:34):
Getting some of the kernel's charred definitely adds another layer.
Take that and make it into a lote and look out.
I know Annie is not big on mayo, but do
this with a Japanese made cepi and add a splash
of buttermilk, a few dashes of Worcester sauce, some chili
powder and lime coat that, and then add kotilla and enjoy.
(26:59):
I also find that if you are making veggie tacos
or burritos, get Colonel's charred up on a grill or
in a cast iron skillet and add them for some
extra flavor. Pumpkin smash was great. We really want the
two of you really singing it. That would be truly awesome.
(27:21):
Please please please record it for us. No no, no, No.
Beefs trogan Off is what I would call a comfort dish.
It was a treat growing up. Both my dad and
myself wanted it on our birthdays. I think I am
somewhat of an outlier since I enjoyed mushrooms and onions
as a kid. I know a lot of my friends
(27:43):
did not really start to like them until they were older.
I guess I've always enjoyed flavor bombs. I never really
realized there were so many variations on it, but it
makes sense. We always just did the Betty Crocker cookbook
version the Chili Front. I do understand why people don't
(28:04):
like Cincinnati style chili. No hate on people who have
tried it and said it is not for them. I
also tend to agree with Annie that chili is a
separate category. We've seen chili in all forms, from very
soup like to super thick stew, so we should classify
it as a separate category. It really is one of
(28:25):
those foods where people have very strong opinions on what
is and what isn't chili. And travel to different areas
of the country and see what people call chili, talk
about opinions. If someone offers me their version of chili,
I'll try it. The sharing of food is such a
wonderful thing, and it always is lovely to see what
(28:46):
people enjoy. Okay, I absolutely love prosecco. Yes, champagne is nice,
but I will gladly take a glass of prosecco over that.
There are so many good ones out there, and the
price point is usually pretty good. You can really get
good bottles at a reasonable price. A Bellini sounds so
(29:06):
good right now. I'll also gi you take a mimosa
made with prosecco. My personal favorites are Cupcake, La Marca,
and Minetto. These usually end up around fifteen to twenty
dollars a bottle around here. The number of different drinks
you can make with prosecco is another selling point for me.
(29:27):
It really seems like the most versatile sparkling wine to
use her things. Hearing about how it is made is
always interesting as well. Let us raise a glass or
two this season and look forward to what else you
are going to bring us, also thinking we'll need several
cases on hand for the feast, the feast which is.
Speaker 2 (29:49):
Growing more and more wild, wild and unwieldy.
Speaker 1 (29:55):
Yeah, I love it. I can't wait. Thank you for
on my side about this chili thing. Okay, several of
you have written in.
Speaker 2 (30:05):
Yes, yeah, I stand by saying that it's a stew,
and I think that a stew is a wide category.
But but if you wanna yeah, I mean like, I'm
willing to entertain the argument that chili is chilly.
Speaker 1 (30:30):
I feel like you're like in the Iron Throne Game
of Thrones, and I I'm coming in and I'm like, listen,
you gotta hear my argument. I promise you Chili is
a different thing.
Speaker 2 (30:46):
I don't mean to be too officious, but I mean,
you know, I'm just you know, Yeah.
Speaker 1 (30:56):
I'll fa I have an argument. I'm willing to present it. H. Yes,
you're absolutely right about grilling corn.
Speaker 2 (31:11):
Earnestly pretty much the best way. Yeah, that's it. Yeah,
nothing more to say. That's just the best to do. Yeah,
we're not we're not going to sing. We're probably I
don't see.
Speaker 1 (31:21):
Okay.
Speaker 2 (31:22):
The thing is is that I don't think you think
that you want that. Yeah, I think that the result
would would be less of what you want.
Speaker 1 (31:34):
Yeah, and I feel like you're really genuine soul in
asking this. I'm gonna tell you. Normally I would say
you're trying to embarrass me, but I think you're you
think it will be more than it is. Uh. But
(31:56):
I know I have fun at karaoke, but I'm not
good at it. That's what I always say.
Speaker 2 (32:04):
Yeah, both of us have melodious speaking voices.
Speaker 1 (32:09):
Yeah, but melodios we are.
Speaker 2 (32:12):
We are not singing professionals at a similar level.
Speaker 1 (32:18):
Not even close. No, I won't speak for you, but
I will say for me.
Speaker 2 (32:23):
No, never a day of training in my life I
thought I was good for a little bit when I
was a kid and I was sorely mistaken.
Speaker 1 (32:38):
That's all right. I still have fun, that's what matters. Yes,
Beef's strogan Off. I have had such a craving since
we did that episode. Still, I haven't been able to
find I tried to make it and it didn't work out.
Something went wrong, man, But I want it desperately.
Speaker 2 (32:59):
Yeah. Yeah, I think that's something I'm gonna have to
make for myself as well. But yeah, and yes, always
prosecco or not always, but you know, I mean a
handle prosecco is is it sometimes food?
Speaker 1 (33:12):
Yeah, it's one you like to show up with at parties.
I like that.
Speaker 2 (33:17):
Yeah.
Speaker 1 (33:18):
Absolutely, it's festive, it is, it's fun, it's bright. Yeah.
Speaker 2 (33:27):
Well, this brings us to our final message. This one
is from the Twitter, and Mike wrote, thanks for the
Stroganoff episode. It might have to be a dinner in
the coming nights being present at enough New Mexico, Texas
culinary Border battles. Soup is the preferred derogatory term in
(33:51):
referring to the other's chili concoction. Yours truly Arizona And
he's like, oh, that got spicy.
Speaker 1 (34:09):
Like I did, because I like you're from Arizone, Like, oh,
I know, what's a.
Speaker 2 (34:23):
Wow? Opinions? People have opinions about chili.
Speaker 1 (34:28):
I'm going to have to take this into account. I'm
open to changing my mind. I'm also ready to argue,
so I don't know we're gonna have to do. I
would love to do listeners right in with your chili opinions.
Speaker 2 (34:49):
Yeah, like like what like what is a chili to you?
Like someone says the word chili? What do you hope
is about to happen?
Speaker 1 (34:55):
Yeah?
Speaker 2 (34:58):
Like, you don't have to give away your recipe secrets.
It's that's okay. We you know, or if you do
when you don't want us to say them out loud
on air, we won't do that, but you know you can.
You can trust us, You can trust us.
Speaker 1 (35:15):
She says it with doubt, but it's true. Just put
it in the message, don't read on air. Yes, don't
want us to show.
Speaker 2 (35:22):
Always always always yeah yeah, always, feel free to do that.
But thank you to everyone as always, Oh my goodness
so much who does write in and allows us to
share your wonderful stories with everybody else.
Speaker 1 (35:38):
Yes, thank you, thank you, thank you so much. These
are always so fun and we love hearing from you
and then hearing you react to each other. It's great.
It's so good. So if you would like to email us,
you can. Our email is Hello at savorpod dot com.
Speaker 2 (35:56):
We're also on social media. You can find us on
more Blue Sky now than Twitter, also Facebook and Instagram
at saver Pod and we do hope to hear from you.
Save is a production of iHeartRadio. For more podcasts from iHeartRadio,
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
(36:19):
you for listening, and we hope that lots of more
good things are coming your way.
Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie Red.
Speaker 2 (00:12):
And I'm Lorn vocal Baum, and today we have an
episode of listener Mail.
Speaker 1 (00:17):
Yes, I don't know how many listener mails this is.
Speaker 2 (00:23):
Oh I could check that, but I haven't so far.
So I'm comfortable with your multiple question marks where the
numbers should be for right now.
Speaker 1 (00:34):
The question I'm this is one of our it's our
first recording of the New year.
Speaker 2 (00:39):
Happy New Year, Happy New.
Speaker 1 (00:41):
Year to everyone. Thank you so much for writing in.
I love hearing from you. But yes, we're getting back
into the groove of things.
Speaker 2 (00:51):
Yeah. Yeah, we're like gearing back up. Yeah, and yet
what a lovely way to get started.
Speaker 1 (01:01):
Yes, indeed, yes, indeed, we have all kinds, all kinds
of letters in this one, so let's get into it.
I'll start, okay with a message about prosecco. Patty wrote,
been enjoying the episodes four years, needed to write in
(01:22):
and thank you for shedding light on my recent visit
to Italy. In late summer twenty twenty four, my boyfriend
and I were on the fourth day of a six
day cycle from Venice to Poor Sak, Croatia. We had
the option of an alternate route south from Duino to Trieste.
(01:42):
We chose the less scenic inland route, specifically to make
lunch in prosecco. We dreamt of a luscious, lazy Italian
lunch bolstered by a bottle of prosecco, knowing that it
was basically downhill from there to our hotel. After four
miles of con assistant uphill with little shoulder and water below,
(02:05):
we hit the outskirts of town. Disappointment quickly set in.
No quaint restaurants, no marketing hype, no store with lovely
snacks for picnics and vineyards. Your podcast explained exactly why,
happily we found a neighborhood gelato slash bar with light
(02:28):
snacks april sprits angelados enough to reset us. I love
this so much. I have told this story of the
difficulty of the prosecco episode so many times since we
did it, because it was such a hard episode, and
it's so like exacting in what is prosecco, What is proseccol,
(02:53):
the region, what is procco the wyt like all of
these things.
Speaker 2 (02:56):
And it's so maddening that it's like high key bin
Muddy on purpose.
Speaker 1 (03:01):
Yeah, yes, and we asked in that episode if anyone
had ever been, And thank you so much patting for.
Speaker 2 (03:12):
Yeah, thank you when we're sorry, I yeah, which is
usually what we say to our producers, but.
Speaker 1 (03:20):
Yeah, yeah, yeah, yeah. I I hope the gelato was good.
Speaker 2 (03:27):
Yeah, I mean that sounds lovely, to be honest. So
maybe not as picturesquely lovely as you were hoping for.
Speaker 1 (03:39):
Maybe not quite the Champagne region for Persecco, but thank
you for reporting back, and we're glad that we could
have illuminated why it wasn't so much of a tourist
(04:00):
traction as you might think.
Speaker 2 (04:02):
Yeah, no, it's not, uh Kenna wrote. And I really
hope we're pronouncing your name correctly. We think that you
have written in before and corrected us on it, so
hopefully anyway, okay, yes, uh Kenna wrote, I was just
making lunch listening to the Skier episode. My lunch included
(04:26):
Lima beans, which I only grew this year because Annie
likes them, and I figured that if she likes them,
it's worth a shot. They are so good, fresh and
blanched and frozen. They taste nothing like the canned ones
which we had in elementary school, which brings me to
my first story. Once in elementary school, the teacher told
us we could have extra recess if everyone ate all
(04:47):
their mixed veggies. Lima beans featured heavily in this concoction.
I tried, I really tried to eat them, but I'd
never tasted anything so foul. I ended up spitting them
into my milk carton. I was in and still am
a rule follower and feel guilty about this lie to
this day. But also I don't think we should make
(05:07):
kids have such negative experiences around foods. Back to the
Skier episode. During listener mail, someone wrote in about their
dog Barley or Barley. I couldn't tell what was being said. Still,
it reminded me that I never sent in a picture
of my food named dog Barley. The listener mail message
made me laugh because my Barley also loved to chase deer.
(05:28):
Attached as a picture of him having the best day
of his life with a gross deer leg, which was
similar to every other day of his life. He was
the happiest buddy. I am also lucky to have hunters
in my life. I often eat vegetarian meals, but really
like meat, so if I want to eat meat. I
want to know that the animal that came from had
a pretty good life. My dad recently gave me several
(05:51):
coolers of deer, elk, and catfish. He always calls his
hunting excursions retrieving the winter's meat supply, and it truly
is which brings us to catfish. I don't think you've
done an episode on catfish before, but I'm certain there's
enough information to do one. I am so certain that
this is a great idea. I will give you a
tip to share with all listeners. Catfish need to be
(06:12):
kept in clear running water for a couple days to
taste good. If you go to a restaurant that doesn't
have some way to rinse the catfish out before cooking
and serving, they will taste like mud. This is why
catfish as a food has a bad reputation. Catfish can
be delicious. My family hosts the catfish fry every year
over a Memorial Day weekend, using the catfish kept frozen
from the previous year. A Memorial Day is right in
(06:34):
the middle of catfish season, so there wouldn't be enough
fresh catfish to use the current years we deep fry.
Last year's catfish go to the Niabara to check the
set lines for more and bring the live fish back
to rinse out in a tank that my dad put
in the creek behind the house. Of course you are invited. Yes,
get done there.
Speaker 1 (06:55):
Check I will be there.
Speaker 2 (07:01):
Oh that sounds so good. Oh heck does sound good?
Speaker 1 (07:05):
A good catfish fry.
Speaker 2 (07:07):
Mm I love catfish. I don't mind if they taste
a little bit money. I'm not mad about it. But
this also sounds like a wonderful tip. Thank you, Yes,
oh yes, thank you.
Speaker 1 (07:24):
Also, I'm really happy I feel I've gotten several messages
about how I've made people try Lima beans.
Speaker 2 (07:32):
Your Lima bean influence is like really high.
Speaker 1 (07:36):
It's like if I was a Dungeons and Dragons character
and it was a stat it would be off the roof.
And it makes me really happy because I do love them.
They're one of my favorite things.
Speaker 2 (07:51):
Yeah, they're so nice. They don't have to be the
kind of gross, canned, slimy weird ones.
Speaker 1 (07:57):
Yeah, and you're right, we should make kids have this
negative experience with food or anybody.
Speaker 2 (08:07):
Yeah, like, let people have an opinion about the food
that they're eating. And I mean, you know, I okay,
like I know that with kids sometimes you're like you
literally have to eat a vegetable or you're going to die,
like you're going to get scurvy. And I don't want
that for any of us. You know, like you need
to obtain a vitamin.
Speaker 1 (08:25):
Yes, but.
Speaker 2 (08:28):
I don't know. It's difficult.
Speaker 1 (08:31):
It is, and you listeners don't know this, but you
should if you've listened long enough. No. I talked about
SpongeBob a lot. There is a classic SpongeBob episode where
he is quote being tortured by being forced to eat
lima beans, and I was always offended by this. They
(08:56):
could be really good, SpongeBob. You just don't know.
Speaker 2 (08:58):
You just don't.
Speaker 1 (09:03):
They don't have to be that bad. They don't have
to be that bad. And I love I love people
writing it about their pets as always.
Speaker 2 (09:12):
Oh yes, always, always, always thank you. Oh yeah, yeah.
Every time there is a really happy pet that may
or may not have immediately like like might smell like
if you could smell the photo, you would be like,
don't get near me. That happy pet is a gross
pet even better to be honest.
Speaker 1 (09:34):
Yes, yes, happy, that's what we love. Uh. Now we
have a message about creamer test wrote, I just listened
to the non dairy creamer episode. This is very silly,
but my husband and I decided that we became coffee
creamer Somalie's during the pandemic because we kept trying new
(09:58):
ones whenever we could. It was our treat of our mornings.
I say this is silly, though, because the creamers really
just boil down to super sugary. I liked it or
super sugary men. There are far less notes to it
than wine are coffee. But hey, it was a treat
(10:18):
for us, and for me still is because I'm lactose
intolerant and we need these little things. Very fun to learn,
all about these creamers that many coffee lovers seem to
look down on. Lol. Thank you for always saying treats
are nice and teaching us new things. I mean, honestly, yes,
(10:39):
get wherever it is, give your new thing, your excitement,
your happiness. If it is new flavors of coffee creamer,
then I salute you.
Speaker 2 (10:51):
Oh yeah, No, those little things are so important, especially
in this world that we seem to be living in.
And so yeah, if it's if it's coffee creamer, oh yeah,
And treats are nice, treats are nice.
Speaker 1 (11:05):
And also we are just coming out of the holidays
and I had some discussions heated with some of the family,
some of my family members, but one thing I kind
of took away from one of them was, I don't know.
Speaker 2 (11:24):
I don't know.
Speaker 1 (11:25):
I feel like France made wine and just something so
important and I love wine. I'm not saying it's not
something we should taste.
Speaker 2 (11:33):
The Yeah, sure.
Speaker 1 (11:37):
But that doesn't A lot of that was marketing. We
don't have the if you like your coffee, yeah, nothing
wrong with that.
Speaker 2 (11:49):
And I'm also like, I didn't I didn't quiz you
about it on Instagram. This is where that message came in.
But like, if you have important opinions about these different
coffee creamers, if you have a favorite one, if you
have your least favorite one.
Speaker 1 (12:07):
Yes, yes, these.
Speaker 2 (12:11):
Are all critical, critical pieces of information.
Speaker 1 (12:16):
They are indeed, they are indeed. Well, we do have
more listener mail for you, but first we have a
quick break for a word from our sponsors, and we're back.
Speaker 2 (12:37):
Thank you sponsor, Yes, thank you. Philippe or possibly Felipe
wrote thanks so much for covering Portugal's famous best Taste
in Natta. That was a fantastic episode. I immediately got
excited when you referenced Peerre, Pierri, Vendalu and monasteries as
I knew you were heading to Portugal. My parents house
is a ten minute drive from Blame, so we've indulged
(12:58):
in those specific custard tarts many a time. The pastist
de Nada fit into a bigger tradition of convent suites,
which were produced to make use of all the available
egg yolks, as the whites were used for religious purposes.
As you explained, I think you mentioned it, but pastel
de nata is the generic name of the tart, and
pastel de Blame are these specific ones from the bakery
(13:19):
next to the monastery, and they are treated slightly differently.
If you're a local, you'll have a Pastel Donada whenever,
but going for a Pastel de Blame is a more
deliberate decision by which you'll drive on purpose to Blame,
perhaps for sight seeing, and you'll enjoy the tarts as
part of the trip. This has become even more of
a deliberate decision for locals after Lisbon has become a
(13:41):
tourist hotspot and there are massive cues to buy the
pastes de Blame, so you're unlikely to want to brave
the masses of tourists on a whim. Nevertheless, the trip
is worth it, as the tarts are fantastic and you
must have them freshly baked and warm. These tarts from
Blame quickly lose their crunch after an hour or so.
As such, if you can't eat them then and there,
(14:03):
you might as well have bought one from any other cafe.
For a long time, the Blame tarts were the only
ones worth a trip, but for the past fifteen years
or so, other bakeries have started producing their own top
past data NATA, and people have strong opinions about which
bakery is currently making the best ones. I personally love
the Past Days from Monte Carria, which loosely translates as
(14:25):
the Butter Factory, although it's just a bakery chain. Ooh, right,
a butter factory.
Speaker 1 (14:36):
Yes, I'm there.
Speaker 2 (14:41):
Oh, that's wonderful. We essentially did that episode about the
Past Days because right, like I think I said at
the top, we were asked to do like a vaguely
travel related episode, and so I was thinking about, you know,
snacks that are like these big tourist attractions, But yeah,
(15:03):
I hadn't thought about the fact that, right if you
live there houfta.
Speaker 1 (15:09):
Yeah, And I think that's a great point of the
There's a difference between a dish that like everyone knows
and you can get whenever and going to the place
that is known for that dish. There is a difference
between hey, I can get it here versus we're gonna
(15:32):
make the trick.
Speaker 2 (15:33):
We need to get it there, and that is the thing. Yeah,
and it does invite a lot of argument, Like you
can definitely hear that from New Yorkers about you know
what deli you're going to go to, because of course,
you know, especially after like when Harry met Sally came
out and it featured cats as deli, there's this I mean,
and it's a good deli, but you know, as many
(15:55):
New Yorkers will argue with you about like is it
the best one? Is it worth the way? Are we
making a whole thing of it? Yeah?
Speaker 1 (16:04):
So yeah, I love it. I love it.
Speaker 2 (16:10):
Also, I feel like I had just gotten over my
craving and you just reintroduced it. And that's fine. That's
why I'm happy about it.
Speaker 1 (16:15):
But oh man, are you Lauren? Are you happy.
Speaker 2 (16:19):
I don't know. I'm going to be one of those tourists.
Speaker 1 (16:26):
Quick note from Elizabeth not a sponsor, but Elizabeth wrote,
Trader Joe's sells these frozen yummy tarts.
Speaker 2 (16:38):
You know, good tip, good tip, good tip, good tip.
Speaking speaking of tips, Sue wrote in with one from
Seattle about a comedy film festival happening there in April,
the Bone Bat Comedy of Horrors Fest this year. It's
(16:59):
a yearly thing, it has it's been for a minute
this year. It's on Saturday, April fifth. It's going to
have like a full day of screenings interspersed with live
music and from what I understand, Shenanigans. But yeah, us
Sue was hoping that Annie, you might be able to
catch it on your trip. That is currently in the past,
so no, but I figured we could share it with y'all.
Speaker 1 (17:24):
That sounds so fun, right, promises of Shenanigans. Comedy of Horror.
Speaker 2 (17:31):
Yeah, it's like comedy horror films, and yeah, it honestly
sounds wonderful.
Speaker 1 (17:38):
It does.
Speaker 2 (17:39):
I have not listened to the pop culture podcast bone Bat,
but apparently it's a podcast and apparently the guys run
a great horror fest.
Speaker 1 (17:49):
Wow, listeners, if you go, let us know. We are
ostensibly a food show. We love horror, pop culture tidbits.
Yeah yeah, even if we're out of touch with them.
Because I have enjoyed some of you writing in me,
like I don't know, you don't know this, but let
(18:13):
me explain. It's been nice. Yeah.
Speaker 2 (18:17):
Yeah. The answer to why you don't know this is
because in my case, I've been reading I don't know
about like how my cells work in terms of cheesemaking.
And Annie has been rewatching Star Wars media.
Speaker 1 (18:32):
And writing Star Wars fan fiction. Don't forget about that.
That's important.
Speaker 2 (18:38):
I wasn't gonna out you man.
Speaker 1 (18:40):
Oh I'm proud.
Speaker 2 (18:43):
Heck yeah, you should be.
Speaker 1 (18:48):
Well. We have a message from Amber, who wrote about
a couple of things last spring.
Speaker 2 (18:56):
Yeah yeah, they Yeah. Amber wrote in last spring to
the Instagram and like I dropped the thread i'd and
sorry sorry I here we are yep, it's cool.
Speaker 1 (19:06):
Yeah, yeah, we're a little behind on these things, but
we promise we're reading them. We're getting to them slowly,
but yes, y yes, Amber wrote, hello, I'm a bit late,
but just now listening to the fish Fry episode. You
guys forgot about an important side. Maybe this is just
(19:28):
a Central Pennsylvania thing, but stewed tomatoes is a common
side at our fish fries. Here. Nothing is better than
mac and cheese and stewed tomatoes. The stew tomatoes are
always served warm and usually have some garlic, oregano, and
or basil mixed in, going with a more Italian flavor profile.
(19:49):
Central Pennsylvania has some interesting food you guys should look into.
One that might be interesting for an episode on Great
Depression era foods is City Chicken. In Pittsburgh. During the Depression,
chicken was more expensive than pork and veal, so they
started making an emulation chicken drumstick by combining the two
meats and sticking it on short six inch skewers. They
(20:11):
would bread and fry it like a chicken drumstick. It's
super tasty. I bet it is, right?
Speaker 2 (20:19):
Oh yeah, I have.
Speaker 1 (20:23):
I have.
Speaker 2 (20:23):
Certainly I'm like, I'm like, dulo, I need to go
to Central Pa, like right now?
Speaker 1 (20:27):
Like is this me? I mean I might.
Speaker 2 (20:32):
I've got friends there and like should also should I
be mad at them for never telling me about this?
Speaker 1 (20:38):
Yes? Indeed, indeed that's interesting about the stewed tomatoes. There's
a restaurant I used to go to in uh Lower,
Alabama where they did that with macaroni and cheese stew tomatoes,
macaroni and cheese, and I loved it as a kid.
(20:59):
Almost everyone else I knew did not like it, but
I liked it. It's just very it feels very specific.
I don't know, but I liked it. It was like
the cheese. It's almost like pasta. You're getting close to that.
Speaker 2 (21:16):
Mac and cheese is a pasta. Yeah, it's a pasta
and cream sauce. And if you put a tomato and
a pasta and cream like cheese sauce, then there's there's
nothing wrong with that.
Speaker 1 (21:26):
I don't think. So. I would say that tomatoes were
sweeter than I would have liked in this particular case.
This sounds more savory than what I was having, which
I think I would be really too.
Speaker 2 (21:40):
Right. Yeah, yeah, no, I oh no, you put something
else on the mac and cheese. I have to try
a new mac and cheese. Now.
Speaker 1 (21:50):
The word always this city Chicken. I think we should
look into this.
Speaker 2 (22:00):
Yeah, ad adding it to the list. Absolutely, Okay, Well,
we do still have a little bit more listen, no
mail for you. But first we've got one more quick
break for a word from our sponsors, and we're back.
(22:21):
Thank you sponsors. Okay, Joe wrote, Midwesterners take our corn
very seriously. It was delightful that you mentioned so many
sweet corn festivals in Illinois, because I swear every town
has their own, Lauren. You did say Hupston, right, and
their high school mascot is Jerky the corn jerker, a
(22:42):
term for harvesting corn. Yeah, corn jerker. This next story
is more to do with field corn, but bear with me.
The University of Illinois at Urbana Champaign is home to
the Morrow Plots, the oldest experimental crop field in the US.
It was built in eighteen forty three and is a
(23:02):
National Historic Landmark. There's a legend around campus that the
undergraduate Library, situated next to the Morrow Plots, was built
underground so that the shade from the building wouldn't affect
the crops, especially the corn's growth. But it's just a
legend that hasn't stopped one of the university's a cappella
groups the other guys, from creating a signature song all
(23:24):
about it. In the Philippines, we love sweetcorn in sweet
and savory applications. Here's a recipe for a coconut pudding
with sweet corn Maha blanca. I tried to make it
once in high school and failed miserably. Something about the
texture wasn't right. I should probably give it another try
because it is delicious.
Speaker 1 (23:45):
You should, you should? Yeah, back that up.
Speaker 2 (23:49):
Also, Yeah, good pudding is so good?
Speaker 1 (23:52):
Yeah, I love Oh it's so fun. How many branches
these episodes go off where we're talking about like mascots
and legends and a cappella groups and recipes.
Speaker 2 (24:11):
Yeah, the same in the same message. Yeah, and it
all makes perfect sense. It all ties, it's all tied
together by you know, corn.
Speaker 1 (24:22):
It is. It's pretty fantastic. It's pretty fantastic. You know.
We love a good food mascot. Oh yeah, and a
food legend.
Speaker 2 (24:34):
That is a particularly spectacular one. Yes, I'm really I'm
really impressed that Hoopsten in this The Year of Our
dark Lord twenty twenty four.
Speaker 1 (24:45):
Twenty twenty five, Laura, Oh heck, wow, I just did that.
Speaker 2 (24:50):
Yeah I did. Yeah, that Jerky the corn Jerker survives.
That's great for him or her or them. I don't
know my name is yeah, the.
Speaker 1 (25:00):
Name is Startling. Impressive.
Speaker 2 (25:11):
Yeah. Also, continuing my pronunciation woes this episode, I just
had to look up exactly how I said houpstin the
first time.
Speaker 1 (25:21):
So here we are. Yeah, we try, we try, do
we always try. We do a lot of episodes, and
those pronunciations, they they're the first to go.
Speaker 2 (25:35):
Oh yeah, if I don't write it down, I will
forget it in between pressing play on a pronouncer and
coming back to my outline and trying to say it again.
Speaker 1 (25:50):
Yes, Well, the woes of podcasters. And this brings us
to another message that has corn in it starts prn
Yes sure, starts with corn. Uric wrote sweet corn is
a great summer vegetable. I think there was something off
(26:12):
the summer with the crops, as they were definitely not
the same as they had been in previous years. The
weather definitely plays a factor in how it turns out.
We buy from two local farms and both of them
just had an issue. It is not that the corn
was bad, it just did not hit the previous levels.
Grilling is one of my favorite ways to cook it.
(26:34):
Getting some of the kernel's charred definitely adds another layer.
Take that and make it into a lote and look out.
I know Annie is not big on mayo, but do
this with a Japanese made cepi and add a splash
of buttermilk, a few dashes of Worcester sauce, some chili
powder and lime coat that, and then add kotilla and enjoy.
(26:59):
I also find that if you are making veggie tacos
or burritos, get Colonel's charred up on a grill or
in a cast iron skillet and add them for some
extra flavor. Pumpkin smash was great. We really want the
two of you really singing it. That would be truly awesome.
(27:21):
Please please please record it for us. No no, no, No.
Beefs trogan Off is what I would call a comfort dish.
It was a treat growing up. Both my dad and
myself wanted it on our birthdays. I think I am
somewhat of an outlier since I enjoyed mushrooms and onions
as a kid. I know a lot of my friends
(27:43):
did not really start to like them until they were older.
I guess I've always enjoyed flavor bombs. I never really
realized there were so many variations on it, but it
makes sense. We always just did the Betty Crocker cookbook
version the Chili Front. I do understand why people don't
(28:04):
like Cincinnati style chili. No hate on people who have
tried it and said it is not for them. I
also tend to agree with Annie that chili is a
separate category. We've seen chili in all forms, from very
soup like to super thick stew, so we should classify
it as a separate category. It really is one of
(28:25):
those foods where people have very strong opinions on what
is and what isn't chili. And travel to different areas
of the country and see what people call chili, talk
about opinions. If someone offers me their version of chili,
I'll try it. The sharing of food is such a
wonderful thing, and it always is lovely to see what
(28:46):
people enjoy. Okay, I absolutely love prosecco. Yes, champagne is nice,
but I will gladly take a glass of prosecco over that.
There are so many good ones out there, and the
price point is usually pretty good. You can really get
good bottles at a reasonable price. A Bellini sounds so
(29:06):
good right now. I'll also gi you take a mimosa
made with prosecco. My personal favorites are Cupcake, La Marca,
and Minetto. These usually end up around fifteen to twenty
dollars a bottle around here. The number of different drinks
you can make with prosecco is another selling point for me.
(29:27):
It really seems like the most versatile sparkling wine to
use her things. Hearing about how it is made is
always interesting as well. Let us raise a glass or
two this season and look forward to what else you
are going to bring us, also thinking we'll need several
cases on hand for the feast, the feast which is.
Speaker 2 (29:49):
Growing more and more wild, wild and unwieldy.
Speaker 1 (29:55):
Yeah, I love it. I can't wait. Thank you for
on my side about this chili thing. Okay, several of
you have written in.
Speaker 2 (30:05):
Yes, yeah, I stand by saying that it's a stew,
and I think that a stew is a wide category.
But but if you wanna yeah, I mean like, I'm
willing to entertain the argument that chili is chilly.
Speaker 1 (30:30):
I feel like you're like in the Iron Throne Game
of Thrones, and I I'm coming in and I'm like, listen,
you gotta hear my argument. I promise you Chili is
a different thing.
Speaker 2 (30:46):
I don't mean to be too officious, but I mean,
you know, I'm just you know, Yeah.
Speaker 1 (30:56):
I'll fa I have an argument. I'm willing to present it. H. Yes,
you're absolutely right about grilling corn.
Speaker 2 (31:11):
Earnestly pretty much the best way. Yeah, that's it. Yeah,
nothing more to say. That's just the best to do. Yeah,
we're not we're not going to sing. We're probably I
don't see.
Speaker 1 (31:21):
Okay.
Speaker 2 (31:22):
The thing is is that I don't think you think
that you want that. Yeah, I think that the result
would would be less of what you want.
Speaker 1 (31:34):
Yeah, and I feel like you're really genuine soul in
asking this. I'm gonna tell you. Normally I would say
you're trying to embarrass me, but I think you're you
think it will be more than it is. Uh. But
(31:56):
I know I have fun at karaoke, but I'm not
good at it. That's what I always say.
Speaker 2 (32:04):
Yeah, both of us have melodious speaking voices.
Speaker 1 (32:09):
Yeah, but melodios we are.
Speaker 2 (32:12):
We are not singing professionals at a similar level.
Speaker 1 (32:18):
Not even close. No, I won't speak for you, but
I will say for me.
Speaker 2 (32:23):
No, never a day of training in my life I
thought I was good for a little bit when I
was a kid and I was sorely mistaken.
Speaker 1 (32:38):
That's all right. I still have fun, that's what matters. Yes,
Beef's strogan Off. I have had such a craving since
we did that episode. Still, I haven't been able to
find I tried to make it and it didn't work out.
Something went wrong, man, But I want it desperately.
Speaker 2 (32:59):
Yeah. Yeah, I think that's something I'm gonna have to
make for myself as well. But yeah, and yes, always
prosecco or not always, but you know, I mean a
handle prosecco is is it sometimes food?
Speaker 1 (33:12):
Yeah, it's one you like to show up with at parties.
I like that.
Speaker 2 (33:17):
Yeah.
Speaker 1 (33:18):
Absolutely, it's festive, it is, it's fun, it's bright. Yeah.
Speaker 2 (33:27):
Well, this brings us to our final message. This one
is from the Twitter, and Mike wrote, thanks for the
Stroganoff episode. It might have to be a dinner in
the coming nights being present at enough New Mexico, Texas
culinary Border battles. Soup is the preferred derogatory term in
(33:51):
referring to the other's chili concoction. Yours truly Arizona And
he's like, oh, that got spicy.
Speaker 1 (34:09):
Like I did, because I like you're from Arizone, Like, oh,
I know, what's a.
Speaker 2 (34:23):
Wow? Opinions? People have opinions about chili.
Speaker 1 (34:28):
I'm going to have to take this into account. I'm
open to changing my mind. I'm also ready to argue,
so I don't know we're gonna have to do. I
would love to do listeners right in with your chili opinions.
Speaker 2 (34:49):
Yeah, like like what like what is a chili to you?
Like someone says the word chili? What do you hope
is about to happen?
Speaker 1 (34:55):
Yeah?
Speaker 2 (34:58):
Like, you don't have to give away your recipe secrets.
It's that's okay. We you know, or if you do
when you don't want us to say them out loud
on air, we won't do that, but you know you can.
You can trust us, You can trust us.
Speaker 1 (35:15):
She says it with doubt, but it's true. Just put
it in the message, don't read on air. Yes, don't
want us to show.
Speaker 2 (35:22):
Always always always yeah yeah, always, feel free to do that.
But thank you to everyone as always, Oh my goodness
so much who does write in and allows us to
share your wonderful stories with everybody else.
Speaker 1 (35:38):
Yes, thank you, thank you, thank you so much. These
are always so fun and we love hearing from you
and then hearing you react to each other. It's great.
It's so good. So if you would like to email us,
you can. Our email is Hello at savorpod dot com.
Speaker 2 (35:56):
We're also on social media. You can find us on
more Blue Sky now than Twitter, also Facebook and Instagram
at saver Pod and we do hope to hear from you.
Save is a production of iHeartRadio. For more podcasts from iHeartRadio,
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
(36:19):
you for listening, and we hope that lots of more
good things are coming your way.
Savor News
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Anney Reese
Lauren Vogelbaum
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