February 18, 2026 • 36 mins
This small, sweet/tart fruit has been a favorite for millennia across basically the entire Northern Hemisphere. Anney and Lauren bramble on about the botany and history of the raspberry.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:09):
Hell though, and welcome to save our prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reason and I'm Lauren Vocal Bomb, and today
we have an episode for you about raspberries, which somehow
we have never covered before.
Speaker 1 (00:21):
It gets confusing sometimes in our backlog. Was there any
particular reason this was on your mind? Lauren?
Speaker 2 (00:29):
Yeah, So Valentine's Day and or Gallantine's Day, these are
holidays where a lot of things are red. Red is
one of those colors that kind of comes with it.
I guess because of the blood that is in hearts,
I guess. I guess that's why. Or like red is
(00:50):
a passionate color, it's a color of robants. Does that
also go back to blood, you know, like the flush
of the flush of cheeks? Sure, which is blood. I'm
just putting this together right now. Sorry, I'm kind of
weirding out about it.
Speaker 1 (01:08):
We're hearing it right now. Yes, yes, well that's a
separate podcast, but yes, red Valentine's Day. I think the
flavor I associate a lot with personally with chocolate, which
is also a Valentine's Day thing.
Speaker 2 (01:24):
Sure, sure? And also yeah, it's just a lovely, lovely
fruit and flavor that can be used sure in desserts
or as a garnish or something like that, and they
happen to be not only one of my favorite fruits,
but one of my favorite foods period on the planet.
Just like a fresh raw raspberry.
Speaker 1 (01:47):
Okay, I'm going to add that to my note. I
keep a note of everybody's favorite foods.
Speaker 2 (01:53):
Raspberry, Yeah, like, especially if you just pick it right
off the shress.
Speaker 1 (01:58):
Yeah, the fresh ones.
Speaker 2 (02:00):
Yeah.
Speaker 1 (02:02):
Yes, it's also one of my best friends. It's her
favorite fruit. I feel like it's not a berry, and
you're going to yes for me, her favorite fruit, and
every dessert I could always tell she would pick either
raspberry lemon.
Speaker 2 (02:21):
Mm I do. I do love a lemon dessert as well.
I don't. I don't. I feel like raspberry isn't the
word on a dessert menu that makes me pick that thing,
m because right, like, it's not as good as going
to a shrub and picking a raspberry. Like whatever you
have done to it after that is honestly less chill
(02:43):
than just the fruit off the shrub. Did you get
to do that in your life? Yeah, I've had formative
early experiences with that growing up in Ohio or I mean,
they grow in a lot of places, but growing up
in Ohio, the playground at my preschool had like a
(03:06):
raspberry bramble out back that was big enough that you
could like and kind of hollowed out on the inside,
so you could like go inside the bramble, and when
the raspberries were in season, it was just like free
snack time out on the playground. And oh yeah, there's
(03:28):
just something about like a sunwarmed berry fresh just that
you have literally just picked seconds beforehand. It's just one
of the best best things on the whole planet.
Speaker 1 (03:42):
It is that sounds really lovely. I love raspberries too,
I'm a big I love blackberries, I love all kinds
of berries.
Speaker 2 (03:57):
You're being so careful with that term.
Speaker 1 (04:00):
I'm so nervous. I actually don't even know the answer,
but I just have my suspicions. No spoilers. Oh no,
you have to listen to find out. We have done
some related episodes.
Speaker 2 (04:16):
Yeah, yeah, we've done cloudberries and strawberries and blackberries, which
are very closely related and are in fact why we
haven't done raspberries yet, because I kind of had it
in my head like, oh, we can't do raspberries yet,
because we've done blackberries recently. I didn't check when we
did blackberries, but I strongly believe it's been over five years.
(04:41):
So but yeah, yeah, we're getting around to it. Sure, yeah, yeah,
we are.
Speaker 1 (04:48):
And I have to say this one had a lot
of side quests that were not food related that I
didn't personally end up putting into the outline.
Speaker 2 (04:57):
I think I added a couple of them in, but.
Speaker 1 (05:00):
So we will get some of them, but I think
some of them will be missing. One thing I did
want to mention is our artificial flavors episode. Oh yeah,
where I believe we talked about blue raspberry, the flavoring
that what happened there?
Speaker 2 (05:15):
Yeah, yeah, which is a whole fascinating story. Definitely check
that one out man.
Speaker 1 (05:20):
Yeah, yes, yes, so that episode exists. We're not going
to talk about it in here now, which brings us
to our question. Sure, raspberries, what are they?
Speaker 2 (05:36):
Well, Raspberries are a type of small, delicate fruit that
grows with many tiny sections, all pushed together in a
sort of rounded cup shape, each section with an extra
tiny seed inside. Raspberries are a deep cool red in
color or occasionally yellow, and the skin is very thin
(05:59):
and the flesh inside is like mostly juice, and they're
only about the size of like the tip of a finger,
so you can eat the whole fruit in one bite
with this lovely burst of flavor and like slight crunch
or chew from the seeds. The flavor is tart and
sweet and fruity in this like richly red sort of way.
(06:22):
They can be eaten fresh out of hand or in
salads or used as a garnish, and can be baked
whole into desserts like pies, but can also be cooked down,
often strained to remove the seeds, and then used in
sweet or savory sauces or to make jam or jelly,
or to flavor and color baked goods or candies or
(06:43):
frozen treats or drinks. Raspberries are like if a summer's
cool morning dew was given structure and stained your fingers
when you picked it. Yeah.
Speaker 1 (07:01):
They have such an interesting texture because they're so delicate
but kind of springy.
Speaker 2 (07:07):
Yeah yeah, yeah, because all those little sections are their
own little little thing, right. It's like a whole bunch
of tiny little water balloons that you sort of crunch
all at the same time.
Speaker 1 (07:22):
And it's so nice because it's so small, but it
has so much flavor packed into it, so much flavor.
Speaker 2 (07:28):
Oh, they're so good. Well, taxonomical name rubis eyed days. Sure,
I don't know. Raspberries are in the rose family. They
grow on these thorny shrubs that can get to be
about like three to nine feet tall and just as
wide that's one to three meters that they can be
(07:49):
a lot smaller than that. The shrubs have a green,
kind of heart shaped leaves with toothy edges that can
be a little bit fuzzy, or the leaves can be fuzzy,
not just the edges anyway. Yeah, they put stems that
bloom in the spring with a clusters of pretty little
white pink flowers with five petals each that have bright
yellow centers. They do attract pollinators and that is how
(08:11):
the fruits grow. Annie, your suspicion was correct. The raspberries
is botanically not a berry. The botanical definition of a
berry is a fruit that grows from a single ovary flower.
Raspberry flowers each contain many ovaries, like fifty to one
(08:32):
hundred each, and each one of those ovaries, if pollinated,
will develop into its own tiny little fruitlet with its
own single seed These tiny fruits are clustered around a
single stiff cone and will press together as they grow
to form a single raspberry. Botanically, a raspberry is an
(08:54):
aggregate of drupelets. Like, I'm so sorry, tomatoes and bananas
are berries. Raspberries and strawberries are not berries botanically speaking.
Colloquially speaking, you can call them whatever you like. I mean,
I suggest berries because that's pretty straightforward. But yeah, this
(09:21):
is a lot.
Speaker 1 (09:22):
This is a lot for me to digest. I suspected
and still it hit me.
Speaker 2 (09:36):
Fun fun with naming. Anyways. As these druplets grow, they
will go from greenish to white to pink to deep
red as they ripen. And yes, some varieties go green
to white to yellow instead, raspberries ripen in the summer.
When you pick a raspberry, you pull the fruit off
of that central cone, and that's why raspberries come in
(09:59):
that hollow cup sort of shape. This is opposed to blackberries,
which you pick with the cone still inside the berry.
The technical name for the cone, by the way, is receptacle,
which is just so so like dry. I'm just like, oh,
oh gosh, recepticle. Anyway, Raspberries are an enthusiastic plant and
(10:21):
will take over spaces, especially especially spaces that have been
recently cleared or burned. Because the plant spreads via seeds
and root off shoots and stem offshoots, the stems can
root wherever they touch soil. The roots are perennial, meaning
that they'll keep growing year after year, but the stems
(10:41):
are orcanes that they put up only live a couple
of years each. And yeah, the plant can be therefore
propagated by seed or by cuttings. There are two main
subgenuses of raspberries, one for the plants that came up
in Eurasia and one for the plants that came up
in America, plus any number of cultivars developed for specific properties.
(11:02):
But they do also grow wild. And yeah, you can
eat the berries fresh or cook them into anything you like.
Because they are so delicate, they're often frozen off the field,
either whole or like processed into a sort of slush
and sold like that, especially if they're going out to
like food industry producers. The leaves are sometimes also dried
(11:25):
and used in teas.
Speaker 1 (11:28):
Yeah it sounds lovely, m Yeah, well, what about the nutrition.
Speaker 2 (11:35):
You know, by themselves raspberries are pretty good for you.
They contain real good punches of fiber and micronutrients, a
lot of itamin C in there, so they'll help fill
you up and like help your body do stuff. But
to really keep you going, you know, paar them maybe
with like a protein and some fat. I'm not saying
that a pie is like the ultimate format of raspberry,
(11:55):
but I'm you know, you could do worse.
Speaker 1 (11:59):
That's true. You can't do raspberry pie. We do have
some numbers for you.
Speaker 2 (12:07):
We do, Okay, So there are at least twenty varietals
of raspberries in the United States. California, Oregon, and Washington
grow the most, but Mexico is the largest producer, I
think it. As of twenty twenty three, Mexico was the
largest producer, and at that point in time, the estimated
(12:28):
global production of raspberries was something around eight hundred and
fifty two thousand metric tons, with Mexico producing about a
third of that. And they had just taken they just
overcome Russia to become the largest grower. I do have
(12:50):
a world record for you. Well, I've got two, but
one here and one in a minute. So the most,
the most raspberries eaten in one minute, achieved in twenty
twenty three by a Polish American guy whose name I
did not write down. I'm sorry he consumed ninety five
raspberries in a minute.
Speaker 1 (13:12):
Ooh, I'm so curious about the technique. He was it
like mouthfuls or like one at a time.
Speaker 2 (13:19):
I'm not sure. I didn't. I didn't see video. He
said that growing up in Poland, he he would pick them,
you know, like like out wild in the fields and whatever,
and that he just really likes sort of kind of
just inhaling them. Honestly, he just likes eating them very quickly,
even when he's not competing.
Speaker 1 (13:39):
I notice it's achieved not Barroke the record.
Speaker 2 (13:45):
I don't you know.
Speaker 1 (13:46):
I didn't.
Speaker 2 (13:47):
I didn't read up on the history of this record,
so I'm not I'm not totally positive, but.
Speaker 1 (13:54):
It could be that he was like, you know what,
I have a skill. This is it. Let's go. I
don't think anyone else has done this. I'm ready to
prove my ability.
Speaker 2 (14:06):
World records are very strange things I don't usually include,
like speed records for foods, because I find them a
little bit TACKI just in that like you know, like
we live in a world with limited resources, and like
people go hungry, and so I'm a little bit personally
disturbed by a lot of the speed eating kind of competitions,
(14:29):
but I felt like this one was sweet.
Speaker 1 (14:32):
Yeah. Yeah, ninety five raspberries. Yeah a lot, but it's.
Speaker 2 (14:37):
Not yeah a lot, it's not right, sure, Yeah, that's
just a nice afternoon. I don't know. Speaking of nice afternoons,
there are a number of raspberry festivals just here in
the States. One takes place just south of the border
(14:58):
of Idaho in Utah at Bear Lake, which is apparently
famous for its raspberries. This is a three day festival
that happens in early August, right in the midst of
the local harvest. There's a pie eating contest, tournaments for cornhole, pickleball,
and kids fishing, plus music, bingo, rodeo shows, and a
boat parade. One real big one in Hopkins, Minnesota, is
(15:21):
in its ninety second year this year twenty twenty six.
It's held over five days over the third weekend in July,
just a little bit south of the Twin Cities. The
town no longer grows raspberries, but the festival remains. There's
a pageant, the Crown's Raspberry Royalty, which is which is
(15:42):
a pageant but is really more like a like a
youth community in leadership directive kind of situation. There's softball,
a beanbag tournament, bingo again, a big wheels race, love
that big wheels being, you know, the little tricycles that
you know, like kind of toddler age. It's get yeah,
that's cool, a motor show music, and a hunt for
(16:04):
the Golden Raspberry, which is a palm sized medallion hidden
somewhere around the festival and if you find it you
win three hundred bucks.
Speaker 1 (16:15):
Feels like there could be a hopefully not a murder mystery,
but some kind of intrigue, intrigue somebody planting where it
was going to be and finding that medallion.
Speaker 2 (16:29):
First, Wow, this is not my surprised face. Here's our
second world record for you. Hopkins is also home to
the world's largest raspberry sculpture, which stands eleven feet tall
(16:51):
and ten feet wide and is hung twenty two feet
off the ground by this like stem shaped thing and
weighs about one thousand pounds.
Speaker 1 (17:03):
For the intrigue is getting more.
Speaker 2 (17:11):
An element of danger has entered for our for a
metric friends, that's like a three meter raspberry that weighs
about four hundred and fifty kilos.
Speaker 1 (17:21):
So it's all their lord, you know, you know there, well,
listeners for sure if you have been to a raspberry festival.
Oh yeah, yes, please let us know. Yes, but we
(17:43):
do have quite history for you.
Speaker 2 (17:45):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break for a word from our sponsors, and we're
back then, sponsor, Yes, thank you.
Speaker 1 (18:02):
So. Different species of raspberries have grown in the wild
for thousands of years in areas of North America, Europe,
and Asia, which can be kind of confusing to keep
track of all of it.
Speaker 2 (18:16):
Yeah, yeah, and some people like to argue about whether
they're actually different species or whether they're subspecies, but let's
just roll with it.
Speaker 1 (18:23):
Yeah. Yes. The ancient Romans and Greeks cultivated raspberries and
they use them both culinarily and medicinally. They also made
tea with the leaves or to make medicines. The ancient
Romans are thought to have introduced the raspberry to much
of Europe during their time in power, and there's an
(18:44):
ancient Greek legend about the raspberry. The story goes that
while watching over Zeus when he was a baby, the
nymph Ida was picking raspberries, which at the time were white.
She was collecting the berries, she pricked herself on a
thorn and bled on the berries, standing them red for
the rest of time. So many of these Greek myths
(19:06):
are so dark yep. Raspberries were allegedly very abundant around
Troy and grew plentifully on Mount Ida. In Crete or
maybe the Mount Ida and Turkey people disagree about that.
Speaker 2 (19:21):
Actually I have seen both. The species name idais does
mean of Mount Ida, though either way, that genus name
Rubus is just the Latin for like brambles in general.
Speaker 1 (19:34):
Yes. Meanwhile, in North America, indigenous peoples with access to
raspberries also use them and the leaves as the food
stuff and for medicinal purposes. For thousands of years, the
berries fruit were eaten plain.
Speaker 2 (19:51):
You can call them a berry. It's okay, thank you, Lauren.
We're not a botany show. Oh so much stress. They
were eaten plain or mashed into jellies or into beverages.
They were baked into cakes and added to meats and soups.
Any berries that were left over after picking were dried
and pressed into a cake so that they did not
(20:13):
go to waste. And these cakes were a good source
of nutrients otherwise not available during the winter months. For
those in the north, like I had a lot of
vitamins you might not get during that time. During medieval times,
some European artists and creators may have used the berry
for its pigment. It does produce like a kind of
darker like bluish purple start of pigment.
Speaker 1 (20:39):
King Edward the first called for raspberry domestication in England
in the fourteenth century. By the eighteenth century, raspberry cultivation
was pretty widespread throughout Europe and in some places the
raspberries were very popular in home gardens and sometime around here,
brewers in some countries, particularly Belgium and France started adding
(21:02):
raspberries into beer to make framboise, which is a type
of lambic beer that is fermented with raspberries.
Speaker 2 (21:08):
I think we talked a little bit about that one
in did we creak ye.
Speaker 1 (21:14):
Sure our Creek episode or maybe a sour beer?
Speaker 2 (21:19):
Yeah, something like that.
Speaker 1 (21:22):
Again, our backlog is confusing. We've talked about it before.
I believe. Yeah, yeah, yes, raspberries from Europe were brought
to North America in the eighteenth century, and that was
on top of the new on top of the variety
that was already grown there. So a lot of things
(21:43):
I read phrased it as if they brought raspberries there,
but they were already there.
Speaker 2 (21:46):
These were just they were just adding them to the pile.
Speaker 1 (21:49):
Yeah, yep. And speaking of the nineteenth century, is when
a lot of selective breeding and the creation of several
hybrid varieties of the raspberry happened, including some of the
commercial varieties that are still available today. Over forty varieties
were recognized by eighteen sixty seven, So there's a lot
(22:09):
going on. And this is one of those episodes. Sometimes
when we do something like the raspberry, it's hard not
to get in the weeds of just the varieties of
how every variety came to be.
Speaker 2 (22:22):
Yeah, it could be their own little mini episodes or notes.
Speaker 1 (22:27):
Yep, yep, yep.
Speaker 2 (22:28):
The just chose not to go into it today, and
that's okay.
Speaker 1 (22:31):
Too, yes, but here are some of the big ones.
William Price is the first person that we know of
to sell a crossbreed of the raspberry and a wild
BlackBerry in seventeen thirty seven. He also sold the first
commercial nursing plants of the raspberry in seventeen seventy one,
and in eighteen thirty nine, horticulturists Luther Burbank invented the
(22:55):
Eureka raspberry and went on to develop several more varieties.
He did a lot of developing in the berry world,
fruit world, and these new cultivars, they were more resilient
a lot of them. They were more flavorful, and that
(23:19):
increased the popularity of raspberries during the eighteen hundreds and
early nineteen hundreds. But raspberries were still difficult to transport.
They're still kind of delicate, and because of that they
were often enjoyed seasonally and locally to where they were grown.
And I even read they got gretty caught up in
the you pick farms.
Speaker 2 (23:41):
Oh sure, yeah, yeah, in some places they are still
a very popular you pick farm item.
Speaker 1 (23:47):
Yes, yes, yes, But this brings us to some of
the cultural notes. I didn't get to what you did.
Speaker 2 (23:54):
Yeah, yeah, okay. So meanwhile, by the late eighteen hundreds,
the term low a raspberry had emerged in England to
mean like making a fart noise with your tongue and
or lips. Possibly this came about from like a Cockney
slang scheme that rhymed fart with raspberry tart. No one's
(24:18):
entirely sure, but that's the theory. This term blow a
raspberry made its way over to the US, where by
the nineteen teens, the slang term ras had developed, meaning
like to rib or deride someone based on blow a raspberry.
Speaker 1 (24:34):
Yeah, I'd completely forgotten about this phrase until doing this research. Yeah. Yeah, Well,
going back to some of the cultivar research. In nineteen
thirty two, Washington State University's first raspberry breeder, Chester Schwartz,
(24:55):
got to work coming up with the cultivar that was
hardier to survive Washington's. He was approached by some of
the growers to be like, hey, can you make something
that will last, and he eventually arrived at the Meeker variety,
which was released in nineteen sixty seven. From what I read,
it is still the most grown cultivar in the state.
(25:18):
There was a similar project at Oregon State University and
several other universities. Actually, so, if I didn't mention yours,
apologies right in Yeah, the USDA got involved with raspberry
breeding in the South in the nineteen thirties through the
nineteen sixties, and this initiative produced twenty cultivars. The first
(25:40):
Hopkins Raspberry Festival kicked off in nineteen thirty five in Hopkins, Minnesota.
Speaker 2 (25:46):
And jumping ahead a tiny bit, the Golden Raspberry Awards
or the Razzies kicked off in nineteen eighty one, which
are awards awards that kind of make fun of and
or celebrate terrible films.
Speaker 1 (26:05):
Yeah. Yeah, I'd forgotten about the Razzies.
Speaker 2 (26:07):
Oh oh, they're great. They're great. It's mostly in good fun,
but goodness, my gracious.
Speaker 1 (26:16):
Okay.
Speaker 2 (26:18):
Currently, genomic researchers are working with raspberry DNA and gene
editing technology called Crisper to try to develop new varieties
of Raspberry that have desirable traits of various kinds, like
a longer shelf life or higher crop yields, or resilience
to heat and drought, you know, stuff like that. And
(26:41):
I mentioned it mostly because well, A, it's cool, but
b Crisper is just such a clever technology that allows
researchers to target specific genes and clip them out, just
take them right out and replace them with different genes
if they want to. And we're ostensibly a food show,
but like very basically this works by using the way
(27:03):
that bacteria will save bits of DNA from viruses that
they've fought off, and then when they encounter that same
DNA sequence again and another virus, they'll chop it out,
hopefully deactivating the virus. So by giving bacteria a particular
bit of genetic code, like for reference, you can create
(27:27):
essentially biological scissors that will seek and cut out copies
of that code where they find it. You can also
replace that gene with other code. So, for example, you
could try to make a coffee plant that doesn't produce
caffeine because you've just snipped out that gene or sequence
(27:49):
of genes. Or you could try to give a raspberry
plant a gene to make it more resistant to certain
kinds of molds so it lasts longer in your fridge.
And yeah, as of mid twenty twenty five, researchers were
indeed working with raspberries with this technology. I don't know
if I've ever gotten to talk about Chris Brown here before,
and I want to do it now in the Raspberry
(28:11):
in the Raspberry episode, why not yeah, heck yeah.
Speaker 1 (28:16):
Raspberry has got a lot going on for it. It does.
Speaker 2 (28:20):
It's so good.
Speaker 1 (28:20):
It's so good. It's so good, and I think popularity
it has a staying power. It has a staying power.
Speaker 2 (28:32):
It does, it does. I sorry, that was the noise
that I make when I'm like, it is pretty far
away from like local fresh raspberry season, and I find
imported fresh raspberries pretty disappointing because they're kind of just mushy.
Speaker 1 (28:46):
Yeah yeah, but you know, the time will come.
Speaker 2 (28:52):
It will, it will, it will, and I think I've
got some frozen ones I can always make. I love
a good raspberry sauce on like didn't meet or on
a dessert kind of situation.
Speaker 1 (29:03):
Yeah. Yeah, a lot of applications, a lot more cravings.
This has been these past episodes have been very into us.
Speaker 2 (29:16):
They have.
Speaker 1 (29:19):
Yes, well listeners as always, we would love to hear
from you. How do you use raspberries? Do you have
any raspberry memories? Yeah? Yeah, yeah, yeah, let us know,
But I think that's what we have to say about
raspberries for now. It is.
Speaker 2 (29:35):
We do already have some listener mail for you, though,
and we're going to get into that as soon as
we get back from one more quick break for a
word from our sponsors, and we're back. Thank you sponsor, Yes,
thank you.
Speaker 1 (29:54):
And we're back with a listener serenade. Oh my goodness.
So a bit of a longer one, a bit of
a longer male today. So we're gonna split it. You
(30:17):
know we love that. Let that stop you? Oh yeah, yeah, yes.
A friend of the show, Christine wrote, Impawa Samson snowshoe.
The Munificent is supervising this from the top of my
chair see attached picture, so hopefully I will stay on track.
I still have to pass on my favorite cottage cheese Jusspee.
(30:41):
But first, quail Lauren, you may be responsible for a
retail shortage of quail egg scissors in Australia. I found
the idea of these fascinating and I post about them
on Facebook. As many of my friends are also food
in kitchen gadget lovers. They also found the idea of
(31:03):
quail eggs sissors fascinating and have ordered some. I'm going
to hold off until I hear about whether they can
deal with hard boiled quail eggs. Hmm. When I cook
quail eggs, they tend to be hard boiled. My personal
favorite use is in the big Bricky muffin see You
(31:23):
Josh picture, which is a normal muffin wrapped in pershuto
with the mix including semi dried tomatoes and fried mushroom,
with a boiled quail egg in the center and a
salami crumble on top. One of these days I might
actually write down the recipe.
Speaker 2 (31:39):
Hmm, Christine continues, but this brings me to another kitchen
gadget you might find interesting, the quail egg peeler. This
consists of two rollers which, when cranked, supposedly peel off
the shell without damaging the eggs. I'm honestly not sure
how this would go, and the affordable ones have bad reviews.
(32:00):
As for quails themselves, I do love them. I've never
bothered roasting one, though, butterflying and removing the rib bones
doesn't take much effort and they fry up pretty quickly.
I recently acquired a habachi for a birthday present, so
I'm looking forward to seeing how quails cook on it.
The most interesting quail recipe I've ever come across is
quail in rose petal sauce from the Mexican novel Like
(32:22):
Water for Chocolate. The quail is braised and sherry, then
served with a sauce made with rose petals, pattaya or dragonfruit, chestnuts,
and other seasonings. It's a very interesting dish from a
very interesting book. Though it's been years since I made it,
perhaps it's time for another try, and perhaps this time
I'll write down my recipe. And yes, attached are right
(32:45):
a photo of the empowa and looking extremely extremely happy,
just really really adorable, fluffy, little chocolate tuxedo buddy, so cute,
so cute. And then yes, this wrecky muffin which is glorious.
(33:09):
Don't tell the cat about the awe that I got
from the muffin versus the cat. I don't want to,
don't want to make the cat feel bad. But oh
it looks really good. It looks like a big Scotch
egg but in muffin format.
Speaker 1 (33:23):
Yeah, it looks pretty like regal, like glorious, pretty big.
Speaker 2 (33:29):
In fact, it's you know, it's it's a little bit
it's it's a little bit of a trick of the
eyes from the sides of the baile egg in there.
But but yeah, the crown of salami pieces. Man, it
looks delicious. Yeah, I would appreciate if he wrote the
recipe down.
Speaker 1 (33:45):
That's just coming from me. Yes. Also, I kind of
love this. I kind of love that you have this
group that are drawing out the eggs or Yeah, and
and the quail egg peeler I am very curious about. Yeah.
Speaker 2 (34:07):
I feel like we're really developing some quail egg concepts
through these listener mails.
Speaker 1 (34:14):
Yes, because we've established they're not necessarily easy to peel.
Speaker 2 (34:19):
Yeah.
Speaker 1 (34:21):
Does this kitchen gadget help it all?
Speaker 2 (34:24):
Yeah? Or would the quail excissors help? I'm it you
have to tell us, yes, you do. We all need
to know.
Speaker 1 (34:33):
I do love a I love a kitchen gadget. I
know that some of them are terrible, and I kind
of like reading about how terrible they are. So I'm
not saying they're good necessarily, but I kind of love
just learning about the specificity of it.
Speaker 2 (34:50):
Yeah, just like the fact that out there some human
person was like, oh I cannot with this quail egg.
I need to make a machine to peel it.
Speaker 1 (35:00):
Yeah. I'm thinking there would be enough of an.
Speaker 2 (35:04):
Audience, yeah, yeah, Yeah, that you could succeed. This isn't
just a just a just a hobby. This isn't just
like a personal fix it. This is like a business.
Speaker 1 (35:15):
Idea exactly, exactly, so you have to report back. Yeah, absolutely,
And I love this hibachi. You're getting hibachi for your birthday. Yeah,
to see how Quail cooks on it. All of these
quail preparation sounds right.
Speaker 2 (35:35):
Oh yeah, that's sauce. Oh my goodness.
Speaker 1 (35:38):
Yeah, absolutely, so report back.
Speaker 2 (35:43):
Oh please please please please yes.
Speaker 1 (35:45):
Yeah, well, thank you to Christine for writing in. If
you would like to write to us listeners, you can
our emails hello at sabrepod dot com.
Speaker 2 (35:57):
Where Also on social media you can find us on
instag Graham and blue Sky at savor pod and we
do hope to hear from you. Savor is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
(36:17):
and we hope that lots of more good things are
coming your way
Hell though, and welcome to save our prediction of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reason and I'm Lauren Vocal Bomb, and today
we have an episode for you about raspberries, which somehow
we have never covered before.
Speaker 1 (00:21):
It gets confusing sometimes in our backlog. Was there any
particular reason this was on your mind? Lauren?
Speaker 2 (00:29):
Yeah, So Valentine's Day and or Gallantine's Day, these are
holidays where a lot of things are red. Red is
one of those colors that kind of comes with it.
I guess because of the blood that is in hearts,
I guess. I guess that's why. Or like red is
(00:50):
a passionate color, it's a color of robants. Does that
also go back to blood, you know, like the flush
of the flush of cheeks? Sure, which is blood. I'm
just putting this together right now. Sorry, I'm kind of
weirding out about it.
Speaker 1 (01:08):
We're hearing it right now. Yes, yes, well that's a
separate podcast, but yes, red Valentine's Day. I think the
flavor I associate a lot with personally with chocolate, which
is also a Valentine's Day thing.
Speaker 2 (01:24):
Sure, sure? And also yeah, it's just a lovely, lovely
fruit and flavor that can be used sure in desserts
or as a garnish or something like that, and they
happen to be not only one of my favorite fruits,
but one of my favorite foods period on the planet.
Just like a fresh raw raspberry.
Speaker 1 (01:47):
Okay, I'm going to add that to my note. I
keep a note of everybody's favorite foods.
Speaker 2 (01:53):
Raspberry, Yeah, like, especially if you just pick it right
off the shress.
Speaker 1 (01:58):
Yeah, the fresh ones.
Speaker 2 (02:00):
Yeah.
Speaker 1 (02:02):
Yes, it's also one of my best friends. It's her
favorite fruit. I feel like it's not a berry, and
you're going to yes for me, her favorite fruit, and
every dessert I could always tell she would pick either
raspberry lemon.
Speaker 2 (02:21):
Mm I do. I do love a lemon dessert as well.
I don't. I don't. I feel like raspberry isn't the
word on a dessert menu that makes me pick that thing,
m because right, like, it's not as good as going
to a shrub and picking a raspberry. Like whatever you
have done to it after that is honestly less chill
(02:43):
than just the fruit off the shrub. Did you get
to do that in your life? Yeah, I've had formative
early experiences with that growing up in Ohio or I mean,
they grow in a lot of places, but growing up
in Ohio, the playground at my preschool had like a
(03:06):
raspberry bramble out back that was big enough that you
could like and kind of hollowed out on the inside,
so you could like go inside the bramble, and when
the raspberries were in season, it was just like free
snack time out on the playground. And oh yeah, there's
(03:28):
just something about like a sunwarmed berry fresh just that
you have literally just picked seconds beforehand. It's just one
of the best best things on the whole planet.
Speaker 1 (03:42):
It is that sounds really lovely. I love raspberries too,
I'm a big I love blackberries, I love all kinds
of berries.
Speaker 2 (03:57):
You're being so careful with that term.
Speaker 1 (04:00):
I'm so nervous. I actually don't even know the answer,
but I just have my suspicions. No spoilers. Oh no,
you have to listen to find out. We have done
some related episodes.
Speaker 2 (04:16):
Yeah, yeah, we've done cloudberries and strawberries and blackberries, which
are very closely related and are in fact why we
haven't done raspberries yet, because I kind of had it
in my head like, oh, we can't do raspberries yet,
because we've done blackberries recently. I didn't check when we
did blackberries, but I strongly believe it's been over five years.
(04:41):
So but yeah, yeah, we're getting around to it. Sure, yeah, yeah,
we are.
Speaker 1 (04:48):
And I have to say this one had a lot
of side quests that were not food related that I
didn't personally end up putting into the outline.
Speaker 2 (04:57):
I think I added a couple of them in, but.
Speaker 1 (05:00):
So we will get some of them, but I think
some of them will be missing. One thing I did
want to mention is our artificial flavors episode. Oh yeah,
where I believe we talked about blue raspberry, the flavoring
that what happened there?
Speaker 2 (05:15):
Yeah, yeah, which is a whole fascinating story. Definitely check
that one out man.
Speaker 1 (05:20):
Yeah, yes, yes, so that episode exists. We're not going
to talk about it in here now, which brings us
to our question. Sure, raspberries, what are they?
Speaker 2 (05:36):
Well, Raspberries are a type of small, delicate fruit that
grows with many tiny sections, all pushed together in a
sort of rounded cup shape, each section with an extra
tiny seed inside. Raspberries are a deep cool red in
color or occasionally yellow, and the skin is very thin
(05:59):
and the flesh inside is like mostly juice, and they're
only about the size of like the tip of a finger,
so you can eat the whole fruit in one bite
with this lovely burst of flavor and like slight crunch
or chew from the seeds. The flavor is tart and
sweet and fruity in this like richly red sort of way.
(06:22):
They can be eaten fresh out of hand or in
salads or used as a garnish, and can be baked
whole into desserts like pies, but can also be cooked down,
often strained to remove the seeds, and then used in
sweet or savory sauces or to make jam or jelly,
or to flavor and color baked goods or candies or
(06:43):
frozen treats or drinks. Raspberries are like if a summer's
cool morning dew was given structure and stained your fingers
when you picked it. Yeah.
Speaker 1 (07:01):
They have such an interesting texture because they're so delicate
but kind of springy.
Speaker 2 (07:07):
Yeah yeah, yeah, because all those little sections are their
own little little thing, right. It's like a whole bunch
of tiny little water balloons that you sort of crunch
all at the same time.
Speaker 1 (07:22):
And it's so nice because it's so small, but it
has so much flavor packed into it, so much flavor.
Speaker 2 (07:28):
Oh, they're so good. Well, taxonomical name rubis eyed days. Sure,
I don't know. Raspberries are in the rose family. They
grow on these thorny shrubs that can get to be
about like three to nine feet tall and just as
wide that's one to three meters that they can be
(07:49):
a lot smaller than that. The shrubs have a green,
kind of heart shaped leaves with toothy edges that can
be a little bit fuzzy, or the leaves can be fuzzy,
not just the edges anyway. Yeah, they put stems that
bloom in the spring with a clusters of pretty little
white pink flowers with five petals each that have bright
yellow centers. They do attract pollinators and that is how
(08:11):
the fruits grow. Annie, your suspicion was correct. The raspberries
is botanically not a berry. The botanical definition of a
berry is a fruit that grows from a single ovary flower.
Raspberry flowers each contain many ovaries, like fifty to one
(08:32):
hundred each, and each one of those ovaries, if pollinated,
will develop into its own tiny little fruitlet with its
own single seed These tiny fruits are clustered around a
single stiff cone and will press together as they grow
to form a single raspberry. Botanically, a raspberry is an
(08:54):
aggregate of drupelets. Like, I'm so sorry, tomatoes and bananas
are berries. Raspberries and strawberries are not berries botanically speaking.
Colloquially speaking, you can call them whatever you like. I mean,
I suggest berries because that's pretty straightforward. But yeah, this
(09:21):
is a lot.
Speaker 1 (09:22):
This is a lot for me to digest. I suspected
and still it hit me.
Speaker 2 (09:36):
Fun fun with naming. Anyways. As these druplets grow, they
will go from greenish to white to pink to deep
red as they ripen. And yes, some varieties go green
to white to yellow instead, raspberries ripen in the summer.
When you pick a raspberry, you pull the fruit off
of that central cone, and that's why raspberries come in
(09:59):
that hollow cup sort of shape. This is opposed to blackberries,
which you pick with the cone still inside the berry.
The technical name for the cone, by the way, is receptacle,
which is just so so like dry. I'm just like, oh,
oh gosh, recepticle. Anyway, Raspberries are an enthusiastic plant and
(10:21):
will take over spaces, especially especially spaces that have been
recently cleared or burned. Because the plant spreads via seeds
and root off shoots and stem offshoots, the stems can
root wherever they touch soil. The roots are perennial, meaning
that they'll keep growing year after year, but the stems
(10:41):
are orcanes that they put up only live a couple
of years each. And yeah, the plant can be therefore
propagated by seed or by cuttings. There are two main
subgenuses of raspberries, one for the plants that came up
in Eurasia and one for the plants that came up
in America, plus any number of cultivars developed for specific properties.
(11:02):
But they do also grow wild. And yeah, you can
eat the berries fresh or cook them into anything you like.
Because they are so delicate, they're often frozen off the field,
either whole or like processed into a sort of slush
and sold like that, especially if they're going out to
like food industry producers. The leaves are sometimes also dried
(11:25):
and used in teas.
Speaker 1 (11:28):
Yeah it sounds lovely, m Yeah, well, what about the nutrition.
Speaker 2 (11:35):
You know, by themselves raspberries are pretty good for you.
They contain real good punches of fiber and micronutrients, a
lot of itamin C in there, so they'll help fill
you up and like help your body do stuff. But
to really keep you going, you know, paar them maybe
with like a protein and some fat. I'm not saying
that a pie is like the ultimate format of raspberry,
(11:55):
but I'm you know, you could do worse.
Speaker 1 (11:59):
That's true. You can't do raspberry pie. We do have
some numbers for you.
Speaker 2 (12:07):
We do, Okay, So there are at least twenty varietals
of raspberries in the United States. California, Oregon, and Washington
grow the most, but Mexico is the largest producer, I
think it. As of twenty twenty three, Mexico was the
largest producer, and at that point in time, the estimated
(12:28):
global production of raspberries was something around eight hundred and
fifty two thousand metric tons, with Mexico producing about a
third of that. And they had just taken they just
overcome Russia to become the largest grower. I do have
(12:50):
a world record for you. Well, I've got two, but
one here and one in a minute. So the most,
the most raspberries eaten in one minute, achieved in twenty
twenty three by a Polish American guy whose name I
did not write down. I'm sorry he consumed ninety five
raspberries in a minute.
Speaker 1 (13:12):
Ooh, I'm so curious about the technique. He was it
like mouthfuls or like one at a time.
Speaker 2 (13:19):
I'm not sure. I didn't. I didn't see video. He
said that growing up in Poland, he he would pick them,
you know, like like out wild in the fields and whatever,
and that he just really likes sort of kind of
just inhaling them. Honestly, he just likes eating them very quickly,
even when he's not competing.
Speaker 1 (13:39):
I notice it's achieved not Barroke the record.
Speaker 2 (13:45):
I don't you know.
Speaker 1 (13:46):
I didn't.
Speaker 2 (13:47):
I didn't read up on the history of this record,
so I'm not I'm not totally positive, but.
Speaker 1 (13:54):
It could be that he was like, you know what,
I have a skill. This is it. Let's go. I
don't think anyone else has done this. I'm ready to
prove my ability.
Speaker 2 (14:06):
World records are very strange things I don't usually include,
like speed records for foods, because I find them a
little bit TACKI just in that like you know, like
we live in a world with limited resources, and like
people go hungry, and so I'm a little bit personally
disturbed by a lot of the speed eating kind of competitions,
(14:29):
but I felt like this one was sweet.
Speaker 1 (14:32):
Yeah. Yeah, ninety five raspberries. Yeah a lot, but it's.
Speaker 2 (14:37):
Not yeah a lot, it's not right, sure, Yeah, that's
just a nice afternoon. I don't know. Speaking of nice afternoons,
there are a number of raspberry festivals just here in
the States. One takes place just south of the border
(14:58):
of Idaho in Utah at Bear Lake, which is apparently
famous for its raspberries. This is a three day festival
that happens in early August, right in the midst of
the local harvest. There's a pie eating contest, tournaments for cornhole, pickleball,
and kids fishing, plus music, bingo, rodeo shows, and a
boat parade. One real big one in Hopkins, Minnesota, is
(15:21):
in its ninety second year this year twenty twenty six.
It's held over five days over the third weekend in July,
just a little bit south of the Twin Cities. The
town no longer grows raspberries, but the festival remains. There's
a pageant, the Crown's Raspberry Royalty, which is which is
(15:42):
a pageant but is really more like a like a
youth community in leadership directive kind of situation. There's softball,
a beanbag tournament, bingo again, a big wheels race, love
that big wheels being, you know, the little tricycles that
you know, like kind of toddler age. It's get yeah,
that's cool, a motor show music, and a hunt for
(16:04):
the Golden Raspberry, which is a palm sized medallion hidden
somewhere around the festival and if you find it you
win three hundred bucks.
Speaker 1 (16:15):
Feels like there could be a hopefully not a murder mystery,
but some kind of intrigue, intrigue somebody planting where it
was going to be and finding that medallion.
Speaker 2 (16:29):
First, Wow, this is not my surprised face. Here's our
second world record for you. Hopkins is also home to
the world's largest raspberry sculpture, which stands eleven feet tall
(16:51):
and ten feet wide and is hung twenty two feet
off the ground by this like stem shaped thing and
weighs about one thousand pounds.
Speaker 1 (17:03):
For the intrigue is getting more.
Speaker 2 (17:11):
An element of danger has entered for our for a
metric friends, that's like a three meter raspberry that weighs
about four hundred and fifty kilos.
Speaker 1 (17:21):
So it's all their lord, you know, you know there, well,
listeners for sure if you have been to a raspberry festival.
Oh yeah, yes, please let us know. Yes, but we
(17:43):
do have quite history for you.
Speaker 2 (17:45):
We do, we do, and we are going to get
into that as soon as we get back from a
quick break for a word from our sponsors, and we're
back then, sponsor, Yes, thank you.
Speaker 1 (18:02):
So. Different species of raspberries have grown in the wild
for thousands of years in areas of North America, Europe,
and Asia, which can be kind of confusing to keep
track of all of it.
Speaker 2 (18:16):
Yeah, yeah, and some people like to argue about whether
they're actually different species or whether they're subspecies, but let's
just roll with it.
Speaker 1 (18:23):
Yeah. Yes. The ancient Romans and Greeks cultivated raspberries and
they use them both culinarily and medicinally. They also made
tea with the leaves or to make medicines. The ancient
Romans are thought to have introduced the raspberry to much
of Europe during their time in power, and there's an
(18:44):
ancient Greek legend about the raspberry. The story goes that
while watching over Zeus when he was a baby, the
nymph Ida was picking raspberries, which at the time were white.
She was collecting the berries, she pricked herself on a
thorn and bled on the berries, standing them red for
the rest of time. So many of these Greek myths
(19:06):
are so dark yep. Raspberries were allegedly very abundant around
Troy and grew plentifully on Mount Ida. In Crete or
maybe the Mount Ida and Turkey people disagree about that.
Speaker 2 (19:21):
Actually I have seen both. The species name idais does
mean of Mount Ida, though either way, that genus name
Rubus is just the Latin for like brambles in general.
Speaker 1 (19:34):
Yes. Meanwhile, in North America, indigenous peoples with access to
raspberries also use them and the leaves as the food
stuff and for medicinal purposes. For thousands of years, the
berries fruit were eaten plain.
Speaker 2 (19:51):
You can call them a berry. It's okay, thank you, Lauren.
We're not a botany show. Oh so much stress. They
were eaten plain or mashed into jellies or into beverages.
They were baked into cakes and added to meats and soups.
Any berries that were left over after picking were dried
and pressed into a cake so that they did not
(20:13):
go to waste. And these cakes were a good source
of nutrients otherwise not available during the winter months. For
those in the north, like I had a lot of
vitamins you might not get during that time. During medieval times,
some European artists and creators may have used the berry
for its pigment. It does produce like a kind of
darker like bluish purple start of pigment.
Speaker 1 (20:39):
King Edward the first called for raspberry domestication in England
in the fourteenth century. By the eighteenth century, raspberry cultivation
was pretty widespread throughout Europe and in some places the
raspberries were very popular in home gardens and sometime around here,
brewers in some countries, particularly Belgium and France started adding
(21:02):
raspberries into beer to make framboise, which is a type
of lambic beer that is fermented with raspberries.
Speaker 2 (21:08):
I think we talked a little bit about that one
in did we creak ye.
Speaker 1 (21:14):
Sure our Creek episode or maybe a sour beer?
Speaker 2 (21:19):
Yeah, something like that.
Speaker 1 (21:22):
Again, our backlog is confusing. We've talked about it before.
I believe. Yeah, yeah, yes, raspberries from Europe were brought
to North America in the eighteenth century, and that was
on top of the new on top of the variety
that was already grown there. So a lot of things
(21:43):
I read phrased it as if they brought raspberries there,
but they were already there.
Speaker 2 (21:46):
These were just they were just adding them to the pile.
Speaker 1 (21:49):
Yeah, yep. And speaking of the nineteenth century, is when
a lot of selective breeding and the creation of several
hybrid varieties of the raspberry happened, including some of the
commercial varieties that are still available today. Over forty varieties
were recognized by eighteen sixty seven, So there's a lot
(22:09):
going on. And this is one of those episodes. Sometimes
when we do something like the raspberry, it's hard not
to get in the weeds of just the varieties of
how every variety came to be.
Speaker 2 (22:22):
Yeah, it could be their own little mini episodes or notes.
Speaker 1 (22:27):
Yep, yep, yep.
Speaker 2 (22:28):
The just chose not to go into it today, and
that's okay.
Speaker 1 (22:31):
Too, yes, but here are some of the big ones.
William Price is the first person that we know of
to sell a crossbreed of the raspberry and a wild
BlackBerry in seventeen thirty seven. He also sold the first
commercial nursing plants of the raspberry in seventeen seventy one,
and in eighteen thirty nine, horticulturists Luther Burbank invented the
(22:55):
Eureka raspberry and went on to develop several more varieties.
He did a lot of developing in the berry world,
fruit world, and these new cultivars, they were more resilient
a lot of them. They were more flavorful, and that
(23:19):
increased the popularity of raspberries during the eighteen hundreds and
early nineteen hundreds. But raspberries were still difficult to transport.
They're still kind of delicate, and because of that they
were often enjoyed seasonally and locally to where they were grown.
And I even read they got gretty caught up in
the you pick farms.
Speaker 2 (23:41):
Oh sure, yeah, yeah, in some places they are still
a very popular you pick farm item.
Speaker 1 (23:47):
Yes, yes, yes, But this brings us to some of
the cultural notes. I didn't get to what you did.
Speaker 2 (23:54):
Yeah, yeah, okay. So meanwhile, by the late eighteen hundreds,
the term low a raspberry had emerged in England to
mean like making a fart noise with your tongue and
or lips. Possibly this came about from like a Cockney
slang scheme that rhymed fart with raspberry tart. No one's
(24:18):
entirely sure, but that's the theory. This term blow a
raspberry made its way over to the US, where by
the nineteen teens, the slang term ras had developed, meaning
like to rib or deride someone based on blow a raspberry.
Speaker 1 (24:34):
Yeah, I'd completely forgotten about this phrase until doing this research. Yeah. Yeah, Well,
going back to some of the cultivar research. In nineteen
thirty two, Washington State University's first raspberry breeder, Chester Schwartz,
(24:55):
got to work coming up with the cultivar that was
hardier to survive Washington's. He was approached by some of
the growers to be like, hey, can you make something
that will last, and he eventually arrived at the Meeker variety,
which was released in nineteen sixty seven. From what I read,
it is still the most grown cultivar in the state.
(25:18):
There was a similar project at Oregon State University and
several other universities. Actually, so, if I didn't mention yours,
apologies right in Yeah, the USDA got involved with raspberry
breeding in the South in the nineteen thirties through the
nineteen sixties, and this initiative produced twenty cultivars. The first
(25:40):
Hopkins Raspberry Festival kicked off in nineteen thirty five in Hopkins, Minnesota.
Speaker 2 (25:46):
And jumping ahead a tiny bit, the Golden Raspberry Awards
or the Razzies kicked off in nineteen eighty one, which
are awards awards that kind of make fun of and
or celebrate terrible films.
Speaker 1 (26:05):
Yeah. Yeah, I'd forgotten about the Razzies.
Speaker 2 (26:07):
Oh oh, they're great. They're great. It's mostly in good fun,
but goodness, my gracious.
Speaker 1 (26:16):
Okay.
Speaker 2 (26:18):
Currently, genomic researchers are working with raspberry DNA and gene
editing technology called Crisper to try to develop new varieties
of Raspberry that have desirable traits of various kinds, like
a longer shelf life or higher crop yields, or resilience
to heat and drought, you know, stuff like that. And
(26:41):
I mentioned it mostly because well, A, it's cool, but
b Crisper is just such a clever technology that allows
researchers to target specific genes and clip them out, just
take them right out and replace them with different genes
if they want to. And we're ostensibly a food show,
but like very basically this works by using the way
(27:03):
that bacteria will save bits of DNA from viruses that
they've fought off, and then when they encounter that same
DNA sequence again and another virus, they'll chop it out,
hopefully deactivating the virus. So by giving bacteria a particular
bit of genetic code, like for reference, you can create
(27:27):
essentially biological scissors that will seek and cut out copies
of that code where they find it. You can also
replace that gene with other code. So, for example, you
could try to make a coffee plant that doesn't produce
caffeine because you've just snipped out that gene or sequence
(27:49):
of genes. Or you could try to give a raspberry
plant a gene to make it more resistant to certain
kinds of molds so it lasts longer in your fridge.
And yeah, as of mid twenty twenty five, researchers were
indeed working with raspberries with this technology. I don't know
if I've ever gotten to talk about Chris Brown here before,
and I want to do it now in the Raspberry
(28:11):
in the Raspberry episode, why not yeah, heck yeah.
Speaker 1 (28:16):
Raspberry has got a lot going on for it. It does.
Speaker 2 (28:20):
It's so good.
Speaker 1 (28:20):
It's so good. It's so good, and I think popularity
it has a staying power. It has a staying power.
Speaker 2 (28:32):
It does, it does. I sorry, that was the noise
that I make when I'm like, it is pretty far
away from like local fresh raspberry season, and I find
imported fresh raspberries pretty disappointing because they're kind of just mushy.
Speaker 1 (28:46):
Yeah yeah, but you know, the time will come.
Speaker 2 (28:52):
It will, it will, it will, and I think I've
got some frozen ones I can always make. I love
a good raspberry sauce on like didn't meet or on
a dessert kind of situation.
Speaker 1 (29:03):
Yeah. Yeah, a lot of applications, a lot more cravings.
This has been these past episodes have been very into us.
Speaker 2 (29:16):
They have.
Speaker 1 (29:19):
Yes, well listeners as always, we would love to hear
from you. How do you use raspberries? Do you have
any raspberry memories? Yeah? Yeah, yeah, yeah, let us know,
But I think that's what we have to say about
raspberries for now. It is.
Speaker 2 (29:35):
We do already have some listener mail for you, though,
and we're going to get into that as soon as
we get back from one more quick break for a
word from our sponsors, and we're back. Thank you sponsor, Yes,
thank you.
Speaker 1 (29:54):
And we're back with a listener serenade. Oh my goodness.
So a bit of a longer one, a bit of
a longer male today. So we're gonna split it. You
(30:17):
know we love that. Let that stop you? Oh yeah, yeah, yes.
A friend of the show, Christine wrote, Impawa Samson snowshoe.
The Munificent is supervising this from the top of my
chair see attached picture, so hopefully I will stay on track.
I still have to pass on my favorite cottage cheese Jusspee.
(30:41):
But first, quail Lauren, you may be responsible for a
retail shortage of quail egg scissors in Australia. I found
the idea of these fascinating and I post about them
on Facebook. As many of my friends are also food
in kitchen gadget lovers. They also found the idea of
(31:03):
quail eggs sissors fascinating and have ordered some. I'm going
to hold off until I hear about whether they can
deal with hard boiled quail eggs. Hmm. When I cook
quail eggs, they tend to be hard boiled. My personal
favorite use is in the big Bricky muffin see You
(31:23):
Josh picture, which is a normal muffin wrapped in pershuto
with the mix including semi dried tomatoes and fried mushroom,
with a boiled quail egg in the center and a
salami crumble on top. One of these days I might
actually write down the recipe.
Speaker 2 (31:39):
Hmm, Christine continues, but this brings me to another kitchen
gadget you might find interesting, the quail egg peeler. This
consists of two rollers which, when cranked, supposedly peel off
the shell without damaging the eggs. I'm honestly not sure
how this would go, and the affordable ones have bad reviews.
(32:00):
As for quails themselves, I do love them. I've never
bothered roasting one, though, butterflying and removing the rib bones
doesn't take much effort and they fry up pretty quickly.
I recently acquired a habachi for a birthday present, so
I'm looking forward to seeing how quails cook on it.
The most interesting quail recipe I've ever come across is
quail in rose petal sauce from the Mexican novel Like
(32:22):
Water for Chocolate. The quail is braised and sherry, then
served with a sauce made with rose petals, pattaya or dragonfruit, chestnuts,
and other seasonings. It's a very interesting dish from a
very interesting book. Though it's been years since I made it,
perhaps it's time for another try, and perhaps this time
I'll write down my recipe. And yes, attached are right
(32:45):
a photo of the empowa and looking extremely extremely happy,
just really really adorable, fluffy, little chocolate tuxedo buddy, so cute,
so cute. And then yes, this wrecky muffin which is glorious.
(33:09):
Don't tell the cat about the awe that I got
from the muffin versus the cat. I don't want to,
don't want to make the cat feel bad. But oh
it looks really good. It looks like a big Scotch
egg but in muffin format.
Speaker 1 (33:23):
Yeah, it looks pretty like regal, like glorious, pretty big.
Speaker 2 (33:29):
In fact, it's you know, it's it's a little bit
it's it's a little bit of a trick of the
eyes from the sides of the baile egg in there.
But but yeah, the crown of salami pieces. Man, it
looks delicious. Yeah, I would appreciate if he wrote the
recipe down.
Speaker 1 (33:45):
That's just coming from me. Yes. Also, I kind of
love this. I kind of love that you have this
group that are drawing out the eggs or Yeah, and
and the quail egg peeler I am very curious about. Yeah.
Speaker 2 (34:07):
I feel like we're really developing some quail egg concepts
through these listener mails.
Speaker 1 (34:14):
Yes, because we've established they're not necessarily easy to peel.
Speaker 2 (34:19):
Yeah.
Speaker 1 (34:21):
Does this kitchen gadget help it all?
Speaker 2 (34:24):
Yeah? Or would the quail excissors help? I'm it you
have to tell us, yes, you do. We all need
to know.
Speaker 1 (34:33):
I do love a I love a kitchen gadget. I
know that some of them are terrible, and I kind
of like reading about how terrible they are. So I'm
not saying they're good necessarily, but I kind of love
just learning about the specificity of it.
Speaker 2 (34:50):
Yeah, just like the fact that out there some human
person was like, oh I cannot with this quail egg.
I need to make a machine to peel it.
Speaker 1 (35:00):
Yeah. I'm thinking there would be enough of an.
Speaker 2 (35:04):
Audience, yeah, yeah, Yeah, that you could succeed. This isn't
just a just a just a hobby. This isn't just
like a personal fix it. This is like a business.
Speaker 1 (35:15):
Idea exactly, exactly, so you have to report back. Yeah, absolutely,
And I love this hibachi. You're getting hibachi for your birthday. Yeah,
to see how Quail cooks on it. All of these
quail preparation sounds right.
Speaker 2 (35:35):
Oh yeah, that's sauce. Oh my goodness.
Speaker 1 (35:38):
Yeah, absolutely, so report back.
Speaker 2 (35:43):
Oh please please please please yes.
Speaker 1 (35:45):
Yeah, well, thank you to Christine for writing in. If
you would like to write to us listeners, you can
our emails hello at sabrepod dot com.
Speaker 2 (35:57):
Where Also on social media you can find us on
instag Graham and blue Sky at savor pod and we
do hope to hear from you. Savor is production of iHeartRadio.
For more podcasts from my Heart Radio, you can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our super producers
Dylan Fagan and Andrew Howard. Thanks to you for listening,
(36:17):
and we hope that lots of more good things are
coming your way
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
Popular Podcasts
Betrayal Season 5
Saskia Inwood woke up one morning, knowing her life would never be the same. The night before, she learned the unimaginable – that the husband she knew in the light of day was a different person after dark. This season unpacks Saskia’s discovery of her husband’s secret life and her fight to bring him to justice. Along the way, we expose a crime that is just coming to light. This is also a story about the myth of the “perfect victim:” who gets believed, who gets doubted, and why. We follow Saskia as she works to reclaim her body, her voice, and her life. If you would like to reach out to the Betrayal Team, email us at betrayalpod@gmail.com. Follow us on Instagram @betrayalpod and @glasspodcasts. Please join our Substack for additional exclusive content, curated book recommendations, and community discussions. Sign up FREE by clicking this link Beyond Betrayal Substack. Join our community dedicated to truth, resilience, and healing. Your voice matters! Be a part of our Betrayal journey on Substack.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by Audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.