February 13, 2026 • 35 mins
This simple, hearty dish will give you a serious case of the Mondays (commendatory). Anney and Lauren simmer on the history and cultures behind red beans and rice.
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Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:10):
I'm Annie Reason and I'm Lauren vogel Bum and today
we have an episode for you about red Beans and Rice. Yes,
which again I think I know the answer to the question,
but I will ask it. Was there any particular reason
this was on your mind, Lauren? Yes, as I said
a couple episodes ago, we are in the midst of
a carnival season, and red Beans and Rice is a
(00:34):
very Nor Orleans dish, which is a place that celebrates
a lot of carnival related stuff. So yeah, I thought,
why not go back to New Orleans and talk about
one of the dishes that we didn't really say that
much about during our entire nor Lands adventure.
Speaker 1 (00:52):
Yeah. I was thinking about that because we had a
couple of topic ideas for what we would do Marty Gras,
And the more research I did on this one, the
more I was like, I've really underappreciated this dish because
it's always really solid and delicious. Oh yeah, but I
(01:12):
almost always get something else. Yeah, but every time I
have it, it's I'm like, why am I not eating
this more?
Speaker 2 (01:21):
Yeah, It's one of those things that's like not like
it's really it's not like sexy or fancy.
Speaker 1 (01:26):
The way that some other dishes are, but oh but
it's so good.
Speaker 2 (01:30):
I got really obsessed with red beans and rice sometime
like early pandemic, and because of my dietary restrictions, like
I was really trying to find and because I was
trying to support local businesses extra hard during that time,
I was really trying to find like a local butcher
(01:53):
that makes some kind of smoked sausage.
Speaker 1 (01:56):
That I could use that I.
Speaker 2 (01:57):
That wouldn't make me sick and I and it was
shockingly difficult, or perhaps not shockingly at all, given like
the ingredients that human people put into sausages to make
them delicious. So I had to like shelve that. And
now this was this. I mean many episodes are craving episodes.
(02:19):
This was a very deep craving.
Speaker 1 (02:20):
Episode, absolutely absolutely, And this is I always ask this
question to my little brother, and I get the same
answer every time, So I don't know why I continue
to ask it, but I'm like, oh, do you ever
cook for yourself? I'm just curious, like, what are your fuck? Yeah,
it's always red beans and rice. That's his go to.
That is his thing. Oh that's so cool. Yeah, so
(02:42):
I should ask him, like, what do you do? Yeah, yeah,
I'm curious, but yes, the cravings are real. They're very real.
And yes, Marti Gras is on the same day as
Lunar New Year, and my friend and I are trying
to plan a whole thing, and I think it's just
gonna be too much. It's gonna be too much.
Speaker 2 (03:00):
That's either one of those holidays are like basically too
much to begin with.
Speaker 1 (03:06):
Yes, so yeah, that's what I think too. I think
I gotta talk her down. So for past episodes, you
can see Rice, which by the way, I still have
flashbacks about, so sorry about that. That's my bad. Nope.
I ran into the before physics note the other day
(03:30):
and I was like, nope, this is nope. We don't
need that anymore. Hop and John and yes, our New
Orleans episodes we did a whole thing.
Speaker 2 (03:40):
Perhaps especially we did a Louisy and a Hot Sauce
episode right around then. And also, oh gosh, maybe like
Jambalaya or did we do a Gumbo episode. I'm not anyway, Yeah, yeah,
New Orleans in general, sure.
Speaker 1 (03:55):
Yeah, yes, and Castle actually.
Speaker 2 (03:59):
Yeah, yeah, well man, I didn't even think about that.
I usually try to separate things out a little bit
more than that, but this is different.
Speaker 1 (04:06):
We're fine, We're fine, We're totally fine, and it's going
to be fine, which brings us to our question. Yes,
red beans and rice, what is it?
Speaker 2 (04:22):
Well, red beans and rice is a dish that can
involve many things, but you're typically looking at a scoop
of steamed white rice served with a generous portion of
red kidney beans that have been slow cooked until they're
tender and creamy, with a saucy, silky sort of like
gravy formed when the cooking liquid reduces and blends with
(04:44):
starch from the beans, which you might mash a little
bit to help create that sauce. Yeah. You cook those
beans with a base of seasonings, including aromatic vegetables like onion, bell, peppers,
and celery, plus some like heady herbs and spices like
garlic like cayenne pepper or maybe another kind of red pepper,
bay leaves, thyme, sage, and parsley, plus some kind of
(05:07):
savory smoky element like hamhok sausage and or bacon. You
finish it with however much Louisiana style hot sauce you like,
and the dish may be served with additional protein like
maybe grilled sausage or fried chicken, and with other sides
like stewed vegetables, maybe greens or green beans, and or
(05:29):
bread like corn bread or slices of French bread. The
dish is traditionally eaten as a lunch or dinner Maine
on Mondays specifically, but not necessarily, either at home or
in restaurants. It is just layers of savory and filling,
just simple and soul warming.
Speaker 1 (05:54):
Yeah. I was reading a lot of people's nostalgic accounts
of it. I just I was moved.
Speaker 2 (06:02):
Yeah, Yeah, this is a dish that people have opinions about,
but like it's not really a capital O opinions the
way that I usually enunciate it. Like, I found those
opinions to be a lot more easy going than a
lot of other like dish opinions that we talk about
on this show, which goes with the general vibe of
(06:22):
nor Orleans. You know, like this is definitely the kind
of thing where there's no single recipe or like really
correct way to do it, but there are plenty of preferences,
you know, because it's the kind of thing that if
you grew up with it the way that your home
cook or favorite place in town made it is the
(06:44):
best way.
Speaker 1 (06:47):
Yes, and that's just what it is.
Speaker 2 (06:49):
Yeah.
Speaker 1 (06:49):
Absolutely.
Speaker 2 (06:52):
That being said, you know, some like some like basic
breakdown of the ingredients here. Kidney beans are a variety
of lagoon that grow in this sort of like pudgy
crescent shape like a human kidney, which I've always thought
is a really weirdly specific reference because I'm like pudgy crescent,
I get human kidney at what I'm okay, I mean,
(07:15):
I'll believe you on that one. But anyway, the kidney
beans used in this dish are red because a they
were available and be They're pretty yep. The beans come
with a thin skin and have a texture that does
cook up nice and creamy. The local bean brand, Camillia
gets name dropped a lot. The aromatic veg base is
(07:36):
important that onion, bell, pepper, and celery is the Louisiana
Holy trinity, parallel to like a sofrito or in your pois.
You generally chopp these veg fine and sweat them out
so that you're not going to be like chomping on
vegetables in the finished dish, you want them to kind
of melt into the sauce and suffuse the entire dish
with those nice flavors. What kind of preserved pork product
(08:02):
is the traditional savory element that goes in with the beans.
Smoked and spiced. Local specialties like and dewey sausage and
tasso ham are really common. Pork shoulder pickled in vinegar
is traditional but less common these days. But the beans
can also be made with like poultry instead, like a
smoked turkey or maybe a chicken sausage, or can be
(08:25):
made vegetarian or vegan with flavorings like liquid smoke, smoked paprika,
maybe nutritional yeast or combu or you know plant based
sausage products.
Speaker 1 (08:34):
Sure.
Speaker 2 (08:36):
Other seasonings that I've seen suggested include a regino, celery seed,
basil human some extra onion and or garlic powder in there,
maybe some broth or stock for richness, apple cid or
vinegar or pickle juice, especially if you're not using pickled
pork in the recipe, orstas shear sauce, and maybe tomato. Well.
(09:01):
Tomato is always controversial in New Orleans dishes because that
is a creole element and people have opinions about it.
Speaker 1 (09:11):
They do, they do. I still remember Disney's gumbo recipe
and the controversy it cost. It comes back to me.
Speaker 2 (09:24):
Yeah, yeah, that's uh.
Speaker 1 (09:27):
You could.
Speaker 2 (09:28):
You can see our New Orleans episodes from more about this.
But uh, but creole cooking is traditionally the cuisine of
the city, which does incorporate uh, some different cultural food items,
like like like Italians brought in tomatoes at some point,
and so that is like a specifically city ingredient and
(09:49):
more country cooking, which is more the Cajun style. UH
would not necessarily have had fancy tinned tomatoes. Anyway, y'all
do what you want. I can't tell you what to do.
Speaking of the rice is typically a medium too long
(10:10):
grain rice, usually cooked so that it has like nice
like separate fluffy grains. The proportion of rice served is
usually like a bunch smaller than the proportion of beans.
But again, do what you want. And also this is
not the time for a debate about medium versus long
grain rice in Louisiana cuisines. Nope, nope, not today, not today,
(10:32):
not today. Extra protein added to the plate can be anything,
you know, like a pork chop, grilled or fried catfish,
grilled or fried chicken wings, a veal cutlet, a hamburger, patty,
fried shrimp, tofu. I don't know. It is often served
with some kind of edge on the side, maybe just
like a little salad, some pickled onions that's nice, and
(10:55):
also some kind of bread for soopping. And yes, a
lot of restaurants around New Orleans do feature red beans
and rice as a special on Mondays, but plenty offer
it all the time. Some restaurants that also host music venues,
which is like most of them, will will include the
(11:15):
dish for free with a cover charge on Mondays.
Speaker 1 (11:22):
I like it. I'm into it. Music and red beans
and rice, right, sounds good tonight? Well what about the nutrition?
Speaker 2 (11:31):
Okay, So, beans and rice together give you what's sometimes
called a complete protein, meaning a profile of all of
the amino acids that we humans need like for life,
but cannot produce ourselves and therefore have to get through
our diets. And that's super cool and convenient, especially for vegetarians,
that you can just generally pair whatever rice and whatever
(11:53):
beans together and get that. That being said, the nutrition
of this dish will depend on how you make it.
And like specifically exactly how much pork fat you put
in there. Like, generally, this is meant to be a
nutrient dense dish with like a lot of protein and
starch that will fill you up and keep you going
(12:14):
as always eat a vegetable drink of water, you know.
Speaker 1 (12:18):
Yes, Yeah, well we have kind of a number for you, y'all.
Speaker 2 (12:25):
I'm never surprised when a dish doesn't bring up any
good numbers, like, especially because search engines are a little
bit broken right now. But I really thought I was
going to have more than one for you. But all right,
My one number is that a true slow cook on
the beans, including soaking, boiling, simmering to break them down,
(12:48):
plus cook time to bring the whole dish together, can
take about thirty hours.
Speaker 1 (12:56):
Wow, okay, okay, I'm trying to think if I've ever
I know plenty of people who have done a dish
that took over thirty hours.
Speaker 2 (13:12):
You don't even like soaking beans, You generally like refuse
to go that far.
Speaker 1 (13:17):
Yeah. I always skip the steps, and then later I
find out why they're so important that I should have
done them.
Speaker 2 (13:29):
Yeah. Yeah, if you're cooking with dried beans, soaking them
is quite important for the final texture.
Speaker 1 (13:37):
Yep, lessons learned continually. Oh yeah, why do I stick
to it? Maybe not, but it was learned at one point. Uh.
Speaker 2 (13:51):
Well, that's good counts for something. Learning is a continual process.
Speaker 1 (14:00):
Learning is a continual process. Well, there is some mystery
actually behind kind of why this dish took so long
and why it became so beloved.
Speaker 2 (14:12):
Oh absolutely, yeah, yeah, and we're 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. Thank
you sponsor, Yes, thank you, so yes. Many cultures around
(14:32):
the world have a type of beans and rice dish.
It's filling, it's often inexpensive, a good substitute for meat
if it wasn't accessible for whatever reason. Because beans were
cheap to grow and a cheaper protein source than meat,
they sometimes were associated with poverty or hardship, but not
always and certainly not everywhere, but we do run into
(14:53):
that a lot in these kind of bean dish episodes.
As always with a dish this beloved. There are a
couple of competing theories about its origins in New Orleans. Specifically,
one is that enslaved West Africans in New Orleans brought
some of their foods with them in the seventeen hundreds,
(15:14):
including rice, which was soon cultivated in the area, and
they would have also had knowledge of stews made with
beans and rice. Meanwhile, the red kidney bean most likely
originated in Peru in eight thousand BCE. Over time, these
beans spread through nomadic peoples up into North America and
(15:34):
were consumed by Native Americans where they grew, including around
New Orleans. There's also a Haitian influence. During the Haitian Revolution,
which took place from seventeen ninety one to eighteen oh four,
many refugees of all classes fled to.
Speaker 1 (15:51):
Cuba or New Orleans. When the revolution came to an
end in eighteen oh four and Haiti gained independence from France,
over ten thousand Haitians moved to the United States. The
population of New Orleans doubled, and the number of Haitians
resettling in the city continued to grow until eighteen ten.
They of course influenced the food and culture there the
(16:14):
architecture too. For decades, they'd been making a red beans
and rice dish that they then adapted to taste and
ingredients available in New Orleans. For instance, using the Holy Trinity,
Celery onion and Bell peppers and sometimes Kien pepper and
and Dewey sausage.
Speaker 2 (16:33):
Yeah, and a number of other Caribbean cuisines had an
impact on New Orleans cuisine as well. To paraphrase what
doctor Jessica Harris told us when we spoke with her
in New Orleans, the American South is somewhat north of
New Orleans.
Speaker 1 (16:50):
Yes, And as mentioned in our New Orleans episodes, because
it was a port city and had a history of
colonization with both the French and the Spanish, there were
a lot of different influences in the culinary scene.
Speaker 2 (17:04):
Oh yeah, including later on, like throughout the eighteen hundreds,
Italian and Chinese and Filipino. So you've got They're not
really like competing theories the way that say in our
Sunday's episode, it's competing theories of how a dish came
to be. It's more a collection of different concepts and
reasons that these ingredients and these styles of dishes came
(17:28):
together to be what we know today.
Speaker 1 (17:31):
Yes, and I find every time we talk about something
from New Orleans that is usually the case, yep, yep, yep.
As for why it's a dish often eaten on Mondays
in New Orleans. There are a lot of theories about
that too, but there's one that is like the most popular.
Oh yeah, by far, by far, and it is that
(17:53):
people ate ham at celebratory Sunday dinners and then wanted
to use up the leftover hamhock or any other scraps
left behind, usually from the meat portion of whatever it was.
In the nineteenth century, Mondays were laundry days for a
lot of folks in New Orleans since this was pre
(18:14):
washing machine, so it was a miserable day.
Speaker 2 (18:18):
There's a lot of work.
Speaker 1 (18:20):
Whatever was cooked that day had to involve minimal effort.
Red beans and rice simmered slowly throughout the day and
flavored with hamhock fit the bill. You didn't really have
to check on it too much, and the long cooked
time allowed for the flavors to really come together. On
top of that, cooks could use the same hot coals
that they used for heating the water to clean the
(18:43):
clothes for the red beans and rice. Yes, restaurants with
daily specials may have helped solidify the tradition too, And yeah,
it remains to this day. Listeners, right, in I would
love to hear about it. Yes. After that, the dish
started making its way across the state and the South.
(19:06):
Recipes for red beans and rice started appearing in Creole
cookbooks towards the end of the eighteen hundreds. The pickI
Oones Creole cookbook featured a recipe in nineteen oh one.
Speaker 2 (19:17):
Yeah, and again, Creole cuisine and culture was the culture
of the city, So the dish's inclusion in these cookbooks
indicates that at that point, rice had moved into the city.
The history of rice in New Orleans is a whole
complicated thing on its own. Again, I'm so sorry for
lumping rice into one episode. We should have broken that
(19:37):
up into like twenty nine different episodes. But yeah, previously
in Noorleans, the staplestarch had been bred, and now rice
was becoming part of part of the culture.
Speaker 1 (19:50):
Yeah, and it was really this dish was becoming something
that the city loaves. And this brings us to one
of our many cultural it's in this one born in
New Orleans in nineteen oh one. Musician Louis Armstrong loved
this dish so much he would sign his letters red
beans and ricely yours, which is very cute sweet, It's
(20:17):
so sweet. He and his wife, Lucille's recipe for red
beans and rice is at the historic Louis Armstrong House
and it's also available online.
Speaker 2 (20:25):
Yeah. Yeah, she was from the north but learned to
cook the dish for him. Some stories say that he
gave her his mother's recipe. Some say that she figured
it out like for him while they were dating as
part of their courtship. In the recipe kept by the
aforementioned museum house, their protein like flavorings of choice were
(20:47):
hamhocks and salt pork, and it says that a can
of tomatoes is optional. Oh my, I know, I know,
but yeah no, armst just loved this. Apparently he had
a personal chef who would like come with him on
tour and make this dish. Wow, yeah, love it.
Speaker 1 (21:10):
Listen if somebody is part of a courtship process learned
to make a favorite dish of mine, that's good.
Speaker 2 (21:17):
Stuff, right right? Oh gosh, but so okay. Throughout the
nineteen hundreds, a number of local brands came up that
still sell key ingredients for this dish today, including Camellia
beans as I said earlier, and the Cajun cured meat
producer Cevoaz. In the nineteen eighties, Louisiana Cuisin's got a
(21:40):
bunch of attention through the popularity of like Chef TV
personalities like Justin Wilson aka the Cajun Chef, who was
not himself Cajun, and a little bit more seriously, Paul Prudhom.
Speaker 1 (21:53):
Yes, and he was. He was from Louisiana, but when
he moved to New Orleans in nineteen seventy, he was
allegedly shocked by the city's love of red beans.
Speaker 2 (22:04):
Yeah, like, he grew up with Cajun influences and apparently
did not realize how big of a deal this dish
was in Creole cuisine. Anyway, Riding this entire trend, Zatarine's
brand came out with their box mixed version of red
beans and rice sometime in the nineteen eighties. That's an
interesting brand that I'd love to come back to someday.
(22:28):
But notably, every person and every family brand that we've
been talking about in this little section right here is
white or run by white people, which really speaks to
like who had the opportunity to get their brand out
(22:48):
there in Louisiana. Certainly during like the mid nineteen hundreds
when all of this was coming about. But all that time,
like black restaurant tours are the city, like Leah Chase,
that the creole chef who ran Dukie Chase until her
recent passing, were on the ground, and like popularizing dishes
(23:08):
like this. I will say Dukie Chase is traditionally closed
on Mondays, but does serve red beans and rice on
their buffet most other days of the week.
Speaker 1 (23:20):
This brings us to another cultural note. Yes, I was
not expecting this one. I have to say, sir, mix
a lot. Song Baby Got Back came out in nineteen
ninety two, and it featured the lyrics red Beans and Rice.
Didn't miss her. It came up a lot in the research,
so I felt like I had to include it.
Speaker 2 (23:42):
Yeah. Yeah, it's just you know, it's a line that
means that, like this lady wasn't afraid of eating some nice,
hearty food, which you know, I think, I think is great.
Speaker 1 (23:58):
Yeah, for sure. Laura and I were discussing before. You
you know, you never know where the research will take you,
and I was not expecting to read all of the
lyrics of Baby Got Back. Yeah, seven am.
Speaker 2 (24:13):
Yeah, it's fair. I really caught that song when I
was a kid, like during one of my summer camp years.
Like we were all just endlessly quoting it at each other.
I'm not going to say singing or rapping necessarily, but
somewhere in between the things that I just said, yeah,
and so I was familiar with that line, but apparently
(24:35):
Annie was just like what.
Speaker 1 (24:39):
I mean, I remember the song, but I did not
remember the line. No yes, And I was like, why
are all all of these articles mentioning baby got back?
I must know? Now I do? There you go, now
I do? Oh And speaking of I love this note
as well. In two thousand and eight, the Crew of
(25:02):
Red Beans was founded, and every year the members march
in the Lundi Gras or Fat Monday Parade.
Speaker 2 (25:09):
Right because red beans and rice is a Monday dish.
They first marched in two thousand and nine with about
twenty members.
Speaker 1 (25:17):
And their outfits are bediced with beans.
Speaker 2 (25:20):
Like bejeweled like bean jeweled, yeah, like mosaics of beans
and often rice as well. They also have a vintage
VW Beanmobile that is decorated in bean art, including a
recipe for red beans and rice and a portrait of
Louis Armstrong.
Speaker 1 (25:41):
I love this so much.
Speaker 2 (25:43):
Also, for a couple of years, right before the pandemic
shut down, they held an annual Bean Madness tournament during
March Madness, where in sixty four local restaurants and chefs
competed in taste things for the best red beans and rice,
(26:04):
narrowing it down to the fork four At the end
of the tournament. Uh, the winner got to hold on
to the Legum Duor trophy until the next year's tournament,
which was also bedectin beans.
Speaker 1 (26:26):
Oh wow, it's fantastic. They apparently also have a museum
where you can learn about the beaning of life. Yep, listen,
food puns people who love food. This is beautiful.
Speaker 2 (26:50):
From what I understand, this crew and crews are people
who get together and and and form parade companies around
New Orleans. This crew was formed by No Orleans transplants
who were just like, this is great, this is fabulous,
let's do it. And I'm like, yeah, heck yeah, yes.
Speaker 1 (27:15):
I love a good a passion. If you want to
put red beans, you want to make an outfit of
red beans because you love them so much.
Speaker 2 (27:23):
I support that, and yeah, many other beans as well,
you know, like, really get that bean variety in there.
It's beautiful, very folk artsy, really intricate.
Speaker 1 (27:37):
Look look it up. Look it up, yes, yes, please
look it up. It is really it was a cool thing.
I was not expecting to find doing this, and I'm
very happy that we did. Yes, always, well, listeners. We
would absolutely love to hear from you what you're doing
(28:00):
from already, gras your recipes for red beans and rice memories.
Speaker 2 (28:06):
Oh yeah, oh always all of those things, of course.
Speaker 1 (28:11):
Yes, but I think that's what we have to say
for now. It is.
Speaker 2 (28:15):
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.
Speaker 1 (28:32):
Thank you, sponsored, Yes, thank you, and we're back with
a listener man. Yeah. Shout out to listener. Eric, who's
written in several times, sent us a package of Bounty
(28:53):
the Candy parts because I mentioned that I really loved
them but I couldn't find them in the US in
our Almon Enjoy episode. He sent four, one for each
of us.
Speaker 2 (29:06):
Oh okay, okay, excellent.
Speaker 1 (29:08):
Yeah, with just a really kind note of like, yeah,
I think these are better too, So here you go.
Thank you, thank you, yes, thank you, And also shout
out to Tyler, a friend of ours, who was like,
you don't have to come to the office. I shall
just for this to you. Much appreciated. Oh yeah, much appreciated.
(29:31):
Bart wrote, loved the recent quail episode. Learned a lot
or the stinky little eggs I love so much come from.
I've never had the meat, but I'm really curious now.
I've yet to meet poultry I don't enjoy, so I'm
sure i'd enjoy it. You asked about quail eggs being
readily available in UK supermarkets. I can't speak for the
island next door, but across the small pond here in Ireland,
(29:54):
I'm happy to say they are. I buy them at
least once a month to make the most delicious and
cute sunny side up eggs. The taste is really wonderful,
like chicken eggs, but more refined and creamier. If it
wasn't that peeling hard boiled quail eggs is too much
faffing about. I'd use them in my egg mayo much
(30:15):
more often because they make the best egg mayo you
can imagine.
Speaker 2 (30:19):
Ooh, I'm traditionally not an egg salad person. But I'm
open to trying it. I'm open to trying it.
Speaker 1 (30:31):
I hadn't considered the difficulty of peeling a quail a
boiled quail egg. That does seem like it would be
a little tricky.
Speaker 2 (30:41):
From what I understand, they're structurally sound in a way
that chicken eggs are not. And so from what I understand,
they're like either too thin or too thick, so they're
just like structurally weird as compared. I mean, I find
the peeling any boil is a little bit of a
faffing about. But but yeah, hm, well, thank you for
(31:09):
answering the question him a jelous Yes, do look delicious
and cute.
Speaker 1 (31:14):
And also if you try the meat, let us know
how it goes.
Speaker 2 (31:18):
Oh yeah, yeah, oh yeah, a more cravings. Okay, Sheldon wrote,
I haven't written in a while. I've been feeling guilty
about one thing. And today, while babysitting a sit granddaughter,
we did an experiment so that she could learn about
the wonders of yeast. A few weeks ago, we made
a picash together, and when she was telling her parents
about how she made it, she said it was flour,
(31:39):
salt water, olive, oil and some spice. Spice, I wondered.
Then I realized she thought the yeast was a spice.
Then I realized she knew nothing about yeast. So today
I told her that yeast were alive. We mixed a
bit of flour, water, sugar, and yeast and let it sit.
After a while, she saw the bubbles. She asked what
(32:00):
the bubbles were, and I told her that the yeast
eat the sugar and it makes them fart. I then
thought of you guys and your yeast poop, which you
should change to yeast poop and farts. When she's a
bit older, I'll tell her that the bubbles in her
beer are from the yeast farts. I told her to
smell it, and that the farts of yeast smell much
(32:22):
better than those of people. The second thing that I've
been feeling guilty for not sending is my pet tax,
and since April is starting to approach, i'd better get
on that. Since you guys, I think recently had some snow,
I thought of sending pictures of when the snow was
so deep that the cats could walk up a snowbank
(32:42):
and jump onto the roof of the house. Napoleon is
the gray cat and is the other. And yes, apologies
for my French as always, but yes, attached our several
photographs of some very handsome, very handsome cats in a
(33:07):
snowbank just right up right up above the windows, above
the bottom pane of the window frame and having a
glorious times. As I have personally witnessed, cats are like
unbothered by the cold of snow. They'll put their their
little butts right down in it and be perfectly happy
(33:28):
doing that. And these cats indeed just look like they're
having a nice time, you know.
Speaker 1 (33:34):
Yeah, And they're in all kinds of positions. I love this.
I love that there's a picture with one of them
on the roof. There's a picture with one of them
on top of a huge pile of snow on top
of a car.
Speaker 2 (33:46):
Oh yeah, just doing cat stuff. Just absolutely to live
in the cat life, you know.
Speaker 1 (33:52):
Just live in the cat life. Thank you very much
for the pet tax you've more than made up for.
Oh yes, yes, And also I love this. I love
that our yeast poop is becoming a thing. It makes
you very happy. Yeah, yeah, I don't. I guess.
Speaker 2 (34:15):
I guess I've never like really broken down like the
difference between yeast poop and yeast farts. I've just kind
of combined them into a single category.
Speaker 1 (34:24):
But but you're right, you're right, they are poop and farts.
Speaker 2 (34:29):
Yeah. Yeah, it doesn't roll off the tongue in exactly
the same way.
Speaker 1 (34:33):
But that's okay, that's true. That's true. Still, this is
a great experiment that you did. Yeah. Oh so cool.
Oh yeah, I would have loved that as a kid. Yeah.
Speaker 2 (34:46):
Yeah. I don't remember like the very first time that
either my mom or one of my grandmothers sat me
down and showed me that, but I'm sure it blew
my little mind.
Speaker 1 (35:01):
Yes, yes, Well, thank you so much to both of
these listeners for writing in. If you would like to
write to us, we would love to hear from you.
You can email us at Hello atsavorpod dot com.
Speaker 2 (35:15):
We're also on social media. You can find us on
Instagram and blue Sky at saverpod and we do hope
to hear from you. Savor is a production of iHeartRadio.
Four more podcasts from my Heart Radio. You can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our superproducers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(35:36):
we hope that lots more good things are coming your way.
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:10):
I'm Annie Reason and I'm Lauren vogel Bum and today
we have an episode for you about red Beans and Rice. Yes,
which again I think I know the answer to the question,
but I will ask it. Was there any particular reason
this was on your mind, Lauren? Yes, as I said
a couple episodes ago, we are in the midst of
a carnival season, and red Beans and Rice is a
(00:34):
very Nor Orleans dish, which is a place that celebrates
a lot of carnival related stuff. So yeah, I thought,
why not go back to New Orleans and talk about
one of the dishes that we didn't really say that
much about during our entire nor Lands adventure.
Speaker 1 (00:52):
Yeah. I was thinking about that because we had a
couple of topic ideas for what we would do Marty Gras,
And the more research I did on this one, the
more I was like, I've really underappreciated this dish because
it's always really solid and delicious. Oh yeah, but I
(01:12):
almost always get something else. Yeah, but every time I
have it, it's I'm like, why am I not eating
this more?
Speaker 2 (01:21):
Yeah, It's one of those things that's like not like
it's really it's not like sexy or fancy.
Speaker 1 (01:26):
The way that some other dishes are, but oh but
it's so good.
Speaker 2 (01:30):
I got really obsessed with red beans and rice sometime
like early pandemic, and because of my dietary restrictions, like
I was really trying to find and because I was
trying to support local businesses extra hard during that time,
I was really trying to find like a local butcher
(01:53):
that makes some kind of smoked sausage.
Speaker 1 (01:56):
That I could use that I.
Speaker 2 (01:57):
That wouldn't make me sick and I and it was
shockingly difficult, or perhaps not shockingly at all, given like
the ingredients that human people put into sausages to make
them delicious. So I had to like shelve that. And
now this was this. I mean many episodes are craving episodes.
(02:19):
This was a very deep craving.
Speaker 1 (02:20):
Episode, absolutely absolutely, And this is I always ask this
question to my little brother, and I get the same
answer every time, So I don't know why I continue
to ask it, but I'm like, oh, do you ever
cook for yourself? I'm just curious, like, what are your fuck? Yeah,
it's always red beans and rice. That's his go to.
That is his thing. Oh that's so cool. Yeah, so
(02:42):
I should ask him, like, what do you do? Yeah, yeah,
I'm curious, but yes, the cravings are real. They're very real.
And yes, Marti Gras is on the same day as
Lunar New Year, and my friend and I are trying
to plan a whole thing, and I think it's just
gonna be too much. It's gonna be too much.
Speaker 2 (03:00):
That's either one of those holidays are like basically too
much to begin with.
Speaker 1 (03:06):
Yes, so yeah, that's what I think too. I think
I gotta talk her down. So for past episodes, you
can see Rice, which by the way, I still have
flashbacks about, so sorry about that. That's my bad. Nope.
I ran into the before physics note the other day
(03:30):
and I was like, nope, this is nope. We don't
need that anymore. Hop and John and yes, our New
Orleans episodes we did a whole thing.
Speaker 2 (03:40):
Perhaps especially we did a Louisy and a Hot Sauce
episode right around then. And also, oh gosh, maybe like
Jambalaya or did we do a Gumbo episode. I'm not anyway, Yeah, yeah,
New Orleans in general, sure.
Speaker 1 (03:55):
Yeah, yes, and Castle actually.
Speaker 2 (03:59):
Yeah, yeah, well man, I didn't even think about that.
I usually try to separate things out a little bit
more than that, but this is different.
Speaker 1 (04:06):
We're fine, We're fine, We're totally fine, and it's going
to be fine, which brings us to our question. Yes,
red beans and rice, what is it?
Speaker 2 (04:22):
Well, red beans and rice is a dish that can
involve many things, but you're typically looking at a scoop
of steamed white rice served with a generous portion of
red kidney beans that have been slow cooked until they're
tender and creamy, with a saucy, silky sort of like
gravy formed when the cooking liquid reduces and blends with
(04:44):
starch from the beans, which you might mash a little
bit to help create that sauce. Yeah. You cook those
beans with a base of seasonings, including aromatic vegetables like onion, bell, peppers,
and celery, plus some like heady herbs and spices like
garlic like cayenne pepper or maybe another kind of red pepper,
bay leaves, thyme, sage, and parsley, plus some kind of
(05:07):
savory smoky element like hamhok sausage and or bacon. You
finish it with however much Louisiana style hot sauce you like,
and the dish may be served with additional protein like
maybe grilled sausage or fried chicken, and with other sides
like stewed vegetables, maybe greens or green beans, and or
(05:29):
bread like corn bread or slices of French bread. The
dish is traditionally eaten as a lunch or dinner Maine
on Mondays specifically, but not necessarily, either at home or
in restaurants. It is just layers of savory and filling,
just simple and soul warming.
Speaker 1 (05:54):
Yeah. I was reading a lot of people's nostalgic accounts
of it. I just I was moved.
Speaker 2 (06:02):
Yeah, Yeah, this is a dish that people have opinions about,
but like it's not really a capital O opinions the
way that I usually enunciate it. Like, I found those
opinions to be a lot more easy going than a
lot of other like dish opinions that we talk about
on this show, which goes with the general vibe of
(06:22):
nor Orleans. You know, like this is definitely the kind
of thing where there's no single recipe or like really
correct way to do it, but there are plenty of preferences,
you know, because it's the kind of thing that if
you grew up with it the way that your home
cook or favorite place in town made it is the
(06:44):
best way.
Speaker 1 (06:47):
Yes, and that's just what it is.
Speaker 2 (06:49):
Yeah.
Speaker 1 (06:49):
Absolutely.
Speaker 2 (06:52):
That being said, you know, some like some like basic
breakdown of the ingredients here. Kidney beans are a variety
of lagoon that grow in this sort of like pudgy
crescent shape like a human kidney, which I've always thought
is a really weirdly specific reference because I'm like pudgy crescent,
I get human kidney at what I'm okay, I mean,
(07:15):
I'll believe you on that one. But anyway, the kidney
beans used in this dish are red because a they
were available and be They're pretty yep. The beans come
with a thin skin and have a texture that does
cook up nice and creamy. The local bean brand, Camillia
gets name dropped a lot. The aromatic veg base is
(07:36):
important that onion, bell, pepper, and celery is the Louisiana
Holy trinity, parallel to like a sofrito or in your pois.
You generally chopp these veg fine and sweat them out
so that you're not going to be like chomping on
vegetables in the finished dish, you want them to kind
of melt into the sauce and suffuse the entire dish
with those nice flavors. What kind of preserved pork product
(08:02):
is the traditional savory element that goes in with the beans.
Smoked and spiced. Local specialties like and dewey sausage and
tasso ham are really common. Pork shoulder pickled in vinegar
is traditional but less common these days. But the beans
can also be made with like poultry instead, like a
smoked turkey or maybe a chicken sausage, or can be
(08:25):
made vegetarian or vegan with flavorings like liquid smoke, smoked paprika,
maybe nutritional yeast or combu or you know plant based
sausage products.
Speaker 1 (08:34):
Sure.
Speaker 2 (08:36):
Other seasonings that I've seen suggested include a regino, celery seed,
basil human some extra onion and or garlic powder in there,
maybe some broth or stock for richness, apple cid or
vinegar or pickle juice, especially if you're not using pickled
pork in the recipe, orstas shear sauce, and maybe tomato. Well.
(09:01):
Tomato is always controversial in New Orleans dishes because that
is a creole element and people have opinions about it.
Speaker 1 (09:11):
They do, they do. I still remember Disney's gumbo recipe
and the controversy it cost. It comes back to me.
Speaker 2 (09:24):
Yeah, yeah, that's uh.
Speaker 1 (09:27):
You could.
Speaker 2 (09:28):
You can see our New Orleans episodes from more about this.
But uh, but creole cooking is traditionally the cuisine of
the city, which does incorporate uh, some different cultural food items,
like like like Italians brought in tomatoes at some point,
and so that is like a specifically city ingredient and
(09:49):
more country cooking, which is more the Cajun style. UH
would not necessarily have had fancy tinned tomatoes. Anyway, y'all
do what you want. I can't tell you what to do.
Speaking of the rice is typically a medium too long
(10:10):
grain rice, usually cooked so that it has like nice
like separate fluffy grains. The proportion of rice served is
usually like a bunch smaller than the proportion of beans.
But again, do what you want. And also this is
not the time for a debate about medium versus long
grain rice in Louisiana cuisines. Nope, nope, not today, not today,
(10:32):
not today. Extra protein added to the plate can be anything,
you know, like a pork chop, grilled or fried catfish,
grilled or fried chicken wings, a veal cutlet, a hamburger, patty,
fried shrimp, tofu. I don't know. It is often served
with some kind of edge on the side, maybe just
like a little salad, some pickled onions that's nice, and
(10:55):
also some kind of bread for soopping. And yes, a
lot of restaurants around New Orleans do feature red beans
and rice as a special on Mondays, but plenty offer
it all the time. Some restaurants that also host music venues,
which is like most of them, will will include the
(11:15):
dish for free with a cover charge on Mondays.
Speaker 1 (11:22):
I like it. I'm into it. Music and red beans
and rice, right, sounds good tonight? Well what about the nutrition?
Speaker 2 (11:31):
Okay, So, beans and rice together give you what's sometimes
called a complete protein, meaning a profile of all of
the amino acids that we humans need like for life,
but cannot produce ourselves and therefore have to get through
our diets. And that's super cool and convenient, especially for vegetarians,
that you can just generally pair whatever rice and whatever
(11:53):
beans together and get that. That being said, the nutrition
of this dish will depend on how you make it.
And like specifically exactly how much pork fat you put
in there. Like, generally, this is meant to be a
nutrient dense dish with like a lot of protein and
starch that will fill you up and keep you going
(12:14):
as always eat a vegetable drink of water, you know.
Speaker 1 (12:18):
Yes, Yeah, well we have kind of a number for you, y'all.
Speaker 2 (12:25):
I'm never surprised when a dish doesn't bring up any
good numbers, like, especially because search engines are a little
bit broken right now. But I really thought I was
going to have more than one for you. But all right,
My one number is that a true slow cook on
the beans, including soaking, boiling, simmering to break them down,
(12:48):
plus cook time to bring the whole dish together, can
take about thirty hours.
Speaker 1 (12:56):
Wow, okay, okay, I'm trying to think if I've ever
I know plenty of people who have done a dish
that took over thirty hours.
Speaker 2 (13:12):
You don't even like soaking beans, You generally like refuse
to go that far.
Speaker 1 (13:17):
Yeah. I always skip the steps, and then later I
find out why they're so important that I should have
done them.
Speaker 2 (13:29):
Yeah. Yeah, if you're cooking with dried beans, soaking them
is quite important for the final texture.
Speaker 1 (13:37):
Yep, lessons learned continually. Oh yeah, why do I stick
to it? Maybe not, but it was learned at one point. Uh.
Speaker 2 (13:51):
Well, that's good counts for something. Learning is a continual process.
Speaker 1 (14:00):
Learning is a continual process. Well, there is some mystery
actually behind kind of why this dish took so long
and why it became so beloved.
Speaker 2 (14:12):
Oh absolutely, yeah, yeah, and we're 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. Thank
you sponsor, Yes, thank you, so yes. Many cultures around
(14:32):
the world have a type of beans and rice dish.
It's filling, it's often inexpensive, a good substitute for meat
if it wasn't accessible for whatever reason. Because beans were
cheap to grow and a cheaper protein source than meat,
they sometimes were associated with poverty or hardship, but not
always and certainly not everywhere, but we do run into
(14:53):
that a lot in these kind of bean dish episodes.
As always with a dish this beloved. There are a
couple of competing theories about its origins in New Orleans. Specifically,
one is that enslaved West Africans in New Orleans brought
some of their foods with them in the seventeen hundreds,
(15:14):
including rice, which was soon cultivated in the area, and
they would have also had knowledge of stews made with
beans and rice. Meanwhile, the red kidney bean most likely
originated in Peru in eight thousand BCE. Over time, these
beans spread through nomadic peoples up into North America and
(15:34):
were consumed by Native Americans where they grew, including around
New Orleans. There's also a Haitian influence. During the Haitian Revolution,
which took place from seventeen ninety one to eighteen oh four,
many refugees of all classes fled to.
Speaker 1 (15:51):
Cuba or New Orleans. When the revolution came to an
end in eighteen oh four and Haiti gained independence from France,
over ten thousand Haitians moved to the United States. The
population of New Orleans doubled, and the number of Haitians
resettling in the city continued to grow until eighteen ten.
They of course influenced the food and culture there the
(16:14):
architecture too. For decades, they'd been making a red beans
and rice dish that they then adapted to taste and
ingredients available in New Orleans. For instance, using the Holy Trinity,
Celery onion and Bell peppers and sometimes Kien pepper and
and Dewey sausage.
Speaker 2 (16:33):
Yeah, and a number of other Caribbean cuisines had an
impact on New Orleans cuisine as well. To paraphrase what
doctor Jessica Harris told us when we spoke with her
in New Orleans, the American South is somewhat north of
New Orleans.
Speaker 1 (16:50):
Yes, And as mentioned in our New Orleans episodes, because
it was a port city and had a history of
colonization with both the French and the Spanish, there were
a lot of different influences in the culinary scene.
Speaker 2 (17:04):
Oh yeah, including later on, like throughout the eighteen hundreds,
Italian and Chinese and Filipino. So you've got They're not
really like competing theories the way that say in our
Sunday's episode, it's competing theories of how a dish came
to be. It's more a collection of different concepts and
reasons that these ingredients and these styles of dishes came
(17:28):
together to be what we know today.
Speaker 1 (17:31):
Yes, and I find every time we talk about something
from New Orleans that is usually the case, yep, yep, yep.
As for why it's a dish often eaten on Mondays
in New Orleans. There are a lot of theories about
that too, but there's one that is like the most popular.
Oh yeah, by far, by far, and it is that
(17:53):
people ate ham at celebratory Sunday dinners and then wanted
to use up the leftover hamhock or any other scraps
left behind, usually from the meat portion of whatever it was.
In the nineteenth century, Mondays were laundry days for a
lot of folks in New Orleans since this was pre
(18:14):
washing machine, so it was a miserable day.
Speaker 2 (18:18):
There's a lot of work.
Speaker 1 (18:20):
Whatever was cooked that day had to involve minimal effort.
Red beans and rice simmered slowly throughout the day and
flavored with hamhock fit the bill. You didn't really have
to check on it too much, and the long cooked
time allowed for the flavors to really come together. On
top of that, cooks could use the same hot coals
that they used for heating the water to clean the
(18:43):
clothes for the red beans and rice. Yes, restaurants with
daily specials may have helped solidify the tradition too, And yeah,
it remains to this day. Listeners, right, in I would
love to hear about it. Yes. After that, the dish
started making its way across the state and the South.
(19:06):
Recipes for red beans and rice started appearing in Creole
cookbooks towards the end of the eighteen hundreds. The pickI
Oones Creole cookbook featured a recipe in nineteen oh one.
Speaker 2 (19:17):
Yeah, and again, Creole cuisine and culture was the culture
of the city, So the dish's inclusion in these cookbooks
indicates that at that point, rice had moved into the city.
The history of rice in New Orleans is a whole
complicated thing on its own. Again, I'm so sorry for
lumping rice into one episode. We should have broken that
(19:37):
up into like twenty nine different episodes. But yeah, previously
in Noorleans, the staplestarch had been bred, and now rice
was becoming part of part of the culture.
Speaker 1 (19:50):
Yeah, and it was really this dish was becoming something
that the city loaves. And this brings us to one
of our many cultural it's in this one born in
New Orleans in nineteen oh one. Musician Louis Armstrong loved
this dish so much he would sign his letters red
beans and ricely yours, which is very cute sweet, It's
(20:17):
so sweet. He and his wife, Lucille's recipe for red
beans and rice is at the historic Louis Armstrong House
and it's also available online.
Speaker 2 (20:25):
Yeah. Yeah, she was from the north but learned to
cook the dish for him. Some stories say that he
gave her his mother's recipe. Some say that she figured
it out like for him while they were dating as
part of their courtship. In the recipe kept by the
aforementioned museum house, their protein like flavorings of choice were
(20:47):
hamhocks and salt pork, and it says that a can
of tomatoes is optional. Oh my, I know, I know,
but yeah no, armst just loved this. Apparently he had
a personal chef who would like come with him on
tour and make this dish. Wow, yeah, love it.
Speaker 1 (21:10):
Listen if somebody is part of a courtship process learned
to make a favorite dish of mine, that's good.
Speaker 2 (21:17):
Stuff, right right? Oh gosh, but so okay. Throughout the
nineteen hundreds, a number of local brands came up that
still sell key ingredients for this dish today, including Camellia
beans as I said earlier, and the Cajun cured meat
producer Cevoaz. In the nineteen eighties, Louisiana Cuisin's got a
(21:40):
bunch of attention through the popularity of like Chef TV
personalities like Justin Wilson aka the Cajun Chef, who was
not himself Cajun, and a little bit more seriously, Paul Prudhom.
Speaker 1 (21:53):
Yes, and he was. He was from Louisiana, but when
he moved to New Orleans in nineteen seventy, he was
allegedly shocked by the city's love of red beans.
Speaker 2 (22:04):
Yeah, like, he grew up with Cajun influences and apparently
did not realize how big of a deal this dish
was in Creole cuisine. Anyway, Riding this entire trend, Zatarine's
brand came out with their box mixed version of red
beans and rice sometime in the nineteen eighties. That's an
interesting brand that I'd love to come back to someday.
(22:28):
But notably, every person and every family brand that we've
been talking about in this little section right here is
white or run by white people, which really speaks to
like who had the opportunity to get their brand out
(22:48):
there in Louisiana. Certainly during like the mid nineteen hundreds
when all of this was coming about. But all that time,
like black restaurant tours are the city, like Leah Chase,
that the creole chef who ran Dukie Chase until her
recent passing, were on the ground, and like popularizing dishes
(23:08):
like this. I will say Dukie Chase is traditionally closed
on Mondays, but does serve red beans and rice on
their buffet most other days of the week.
Speaker 1 (23:20):
This brings us to another cultural note. Yes, I was
not expecting this one. I have to say, sir, mix
a lot. Song Baby Got Back came out in nineteen
ninety two, and it featured the lyrics red Beans and Rice.
Didn't miss her. It came up a lot in the research,
so I felt like I had to include it.
Speaker 2 (23:42):
Yeah. Yeah, it's just you know, it's a line that
means that, like this lady wasn't afraid of eating some nice,
hearty food, which you know, I think, I think is great.
Speaker 1 (23:58):
Yeah, for sure. Laura and I were discussing before. You
you know, you never know where the research will take you,
and I was not expecting to read all of the
lyrics of Baby Got Back. Yeah, seven am.
Speaker 2 (24:13):
Yeah, it's fair. I really caught that song when I
was a kid, like during one of my summer camp years.
Like we were all just endlessly quoting it at each other.
I'm not going to say singing or rapping necessarily, but
somewhere in between the things that I just said, yeah,
and so I was familiar with that line, but apparently
(24:35):
Annie was just like what.
Speaker 1 (24:39):
I mean, I remember the song, but I did not
remember the line. No yes, And I was like, why
are all all of these articles mentioning baby got back?
I must know? Now I do? There you go, now
I do? Oh And speaking of I love this note
as well. In two thousand and eight, the Crew of
(25:02):
Red Beans was founded, and every year the members march
in the Lundi Gras or Fat Monday Parade.
Speaker 2 (25:09):
Right because red beans and rice is a Monday dish.
They first marched in two thousand and nine with about
twenty members.
Speaker 1 (25:17):
And their outfits are bediced with beans.
Speaker 2 (25:20):
Like bejeweled like bean jeweled, yeah, like mosaics of beans
and often rice as well. They also have a vintage
VW Beanmobile that is decorated in bean art, including a
recipe for red beans and rice and a portrait of
Louis Armstrong.
Speaker 1 (25:41):
I love this so much.
Speaker 2 (25:43):
Also, for a couple of years, right before the pandemic
shut down, they held an annual Bean Madness tournament during
March Madness, where in sixty four local restaurants and chefs
competed in taste things for the best red beans and rice,
(26:04):
narrowing it down to the fork four At the end
of the tournament. Uh, the winner got to hold on
to the Legum Duor trophy until the next year's tournament,
which was also bedectin beans.
Speaker 1 (26:26):
Oh wow, it's fantastic. They apparently also have a museum
where you can learn about the beaning of life. Yep, listen,
food puns people who love food. This is beautiful.
Speaker 2 (26:50):
From what I understand, this crew and crews are people
who get together and and and form parade companies around
New Orleans. This crew was formed by No Orleans transplants
who were just like, this is great, this is fabulous,
let's do it. And I'm like, yeah, heck yeah, yes.
Speaker 1 (27:15):
I love a good a passion. If you want to
put red beans, you want to make an outfit of
red beans because you love them so much.
Speaker 2 (27:23):
I support that, and yeah, many other beans as well,
you know, like, really get that bean variety in there.
It's beautiful, very folk artsy, really intricate.
Speaker 1 (27:37):
Look look it up. Look it up, yes, yes, please
look it up. It is really it was a cool thing.
I was not expecting to find doing this, and I'm
very happy that we did. Yes, always, well, listeners. We
would absolutely love to hear from you what you're doing
(28:00):
from already, gras your recipes for red beans and rice memories.
Speaker 2 (28:06):
Oh yeah, oh always all of those things, of course.
Speaker 1 (28:11):
Yes, but I think that's what we have to say
for now. It is.
Speaker 2 (28:15):
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.
Speaker 1 (28:32):
Thank you, sponsored, Yes, thank you, and we're back with
a listener man. Yeah. Shout out to listener. Eric, who's
written in several times, sent us a package of Bounty
(28:53):
the Candy parts because I mentioned that I really loved
them but I couldn't find them in the US in
our Almon Enjoy episode. He sent four, one for each
of us.
Speaker 2 (29:06):
Oh okay, okay, excellent.
Speaker 1 (29:08):
Yeah, with just a really kind note of like, yeah,
I think these are better too, So here you go.
Thank you, thank you, yes, thank you, And also shout
out to Tyler, a friend of ours, who was like,
you don't have to come to the office. I shall
just for this to you. Much appreciated. Oh yeah, much appreciated.
(29:31):
Bart wrote, loved the recent quail episode. Learned a lot
or the stinky little eggs I love so much come from.
I've never had the meat, but I'm really curious now.
I've yet to meet poultry I don't enjoy, so I'm
sure i'd enjoy it. You asked about quail eggs being
readily available in UK supermarkets. I can't speak for the
island next door, but across the small pond here in Ireland,
(29:54):
I'm happy to say they are. I buy them at
least once a month to make the most delicious and
cute sunny side up eggs. The taste is really wonderful,
like chicken eggs, but more refined and creamier. If it
wasn't that peeling hard boiled quail eggs is too much
faffing about. I'd use them in my egg mayo much
(30:15):
more often because they make the best egg mayo you
can imagine.
Speaker 2 (30:19):
Ooh, I'm traditionally not an egg salad person. But I'm
open to trying it. I'm open to trying it.
Speaker 1 (30:31):
I hadn't considered the difficulty of peeling a quail a
boiled quail egg. That does seem like it would be
a little tricky.
Speaker 2 (30:41):
From what I understand, they're structurally sound in a way
that chicken eggs are not. And so from what I understand,
they're like either too thin or too thick, so they're
just like structurally weird as compared. I mean, I find
the peeling any boil is a little bit of a
faffing about. But but yeah, hm, well, thank you for
(31:09):
answering the question him a jelous Yes, do look delicious
and cute.
Speaker 1 (31:14):
And also if you try the meat, let us know
how it goes.
Speaker 2 (31:18):
Oh yeah, yeah, oh yeah, a more cravings. Okay, Sheldon wrote,
I haven't written in a while. I've been feeling guilty
about one thing. And today, while babysitting a sit granddaughter,
we did an experiment so that she could learn about
the wonders of yeast. A few weeks ago, we made
a picash together, and when she was telling her parents
about how she made it, she said it was flour,
(31:39):
salt water, olive, oil and some spice. Spice, I wondered.
Then I realized she thought the yeast was a spice.
Then I realized she knew nothing about yeast. So today
I told her that yeast were alive. We mixed a
bit of flour, water, sugar, and yeast and let it sit.
After a while, she saw the bubbles. She asked what
(32:00):
the bubbles were, and I told her that the yeast
eat the sugar and it makes them fart. I then
thought of you guys and your yeast poop, which you
should change to yeast poop and farts. When she's a
bit older, I'll tell her that the bubbles in her
beer are from the yeast farts. I told her to
smell it, and that the farts of yeast smell much
(32:22):
better than those of people. The second thing that I've
been feeling guilty for not sending is my pet tax,
and since April is starting to approach, i'd better get
on that. Since you guys, I think recently had some snow,
I thought of sending pictures of when the snow was
so deep that the cats could walk up a snowbank
(32:42):
and jump onto the roof of the house. Napoleon is
the gray cat and is the other. And yes, apologies
for my French as always, but yes, attached our several
photographs of some very handsome, very handsome cats in a
(33:07):
snowbank just right up right up above the windows, above
the bottom pane of the window frame and having a
glorious times. As I have personally witnessed, cats are like
unbothered by the cold of snow. They'll put their their
little butts right down in it and be perfectly happy
(33:28):
doing that. And these cats indeed just look like they're
having a nice time, you know.
Speaker 1 (33:34):
Yeah, And they're in all kinds of positions. I love this.
I love that there's a picture with one of them
on the roof. There's a picture with one of them
on top of a huge pile of snow on top
of a car.
Speaker 2 (33:46):
Oh yeah, just doing cat stuff. Just absolutely to live
in the cat life, you know.
Speaker 1 (33:52):
Just live in the cat life. Thank you very much
for the pet tax you've more than made up for.
Oh yes, yes, And also I love this. I love
that our yeast poop is becoming a thing. It makes
you very happy. Yeah, yeah, I don't. I guess.
Speaker 2 (34:15):
I guess I've never like really broken down like the
difference between yeast poop and yeast farts. I've just kind
of combined them into a single category.
Speaker 1 (34:24):
But but you're right, you're right, they are poop and farts.
Speaker 2 (34:29):
Yeah. Yeah, it doesn't roll off the tongue in exactly
the same way.
Speaker 1 (34:33):
But that's okay, that's true. That's true. Still, this is
a great experiment that you did. Yeah. Oh so cool.
Oh yeah, I would have loved that as a kid. Yeah.
Speaker 2 (34:46):
Yeah. I don't remember like the very first time that
either my mom or one of my grandmothers sat me
down and showed me that, but I'm sure it blew
my little mind.
Speaker 1 (35:01):
Yes, yes, Well, thank you so much to both of
these listeners for writing in. If you would like to
write to us, we would love to hear from you.
You can email us at Hello atsavorpod dot com.
Speaker 2 (35:15):
We're also on social media. You can find us on
Instagram and blue Sky at saverpod and we do hope
to hear from you. Savor is a production of iHeartRadio.
Four more podcasts from my Heart Radio. You can visit
the iHeartRadio app, Apple Podcasts, or wherever you listen to
your favorite shows. Thanks as always to our superproducers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(35:36):
we hope that lots more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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