March 18, 2026 • 36 mins
This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.
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Speaker 1 (00:09):
Hello, and welcome to Saber production of iHeartRadio.
Speaker 2 (00:11):
I'm Any Rees and I'm Lauren Vogel Bam, and today
we have an episode for you about none.
Speaker 1 (00:18):
Yes, I love none. It's bread. It's a lovely bread
it is. Was there any particular reason this was on
your mind, Lorden.
Speaker 2 (00:30):
I think it's been on my list for a while,
and I decided it was time. Maybe I ordered some
like takeout birr Yanni or something, and you know, piled
some non onto the order, because why wouldn't you.
Speaker 1 (00:49):
Yeah, I think it's very difficult when I order Indian
food to not get non. Yeah.
Speaker 2 (00:56):
I am also really fond of Patti. But sure, yes
some kind of bread item, even if what I'm eating
isn't necessarily like what you would traditionally eat that bread with. Yeah,
I was like bread.
Speaker 1 (01:11):
It's great. It can do all kinds of things. Oh gosh.
It can sop up ingredients, whold ingredients, Oh my gosh.
Speaker 2 (01:23):
And I mean if you just have it, you can
make yourself a little non sandwich later.
Speaker 1 (01:26):
Come on, I know, come on. I feel like when
I traveled to a lot of places, but India was
one where I I was like, oh, I eat none
in the morning.
Speaker 2 (01:44):
Oh oh yeah, yeah, yeah, yeah, it's right right, like
more towards a breakfast or celebration food.
Speaker 1 (01:54):
Yeah yeah, Or at least that was my experience, and
I had not so asociated it with like being a
breakfast food. And I was like, oh, don't mind fight.
Speaker 2 (02:10):
Ah yeah, I know, I've not traveled that extensively. But
on one thing I do always associate with non is
that that old Greg episode of The Mighty Boosh just
has this random throwaway line where like they're like, not you,
non bread, and then like the guy dressed as a
giant piece of non bread kind of like looks disappointed.
(02:32):
And for some reason, that is a thing that lives
in my head eternally and just like I don't know,
like once a month, that line just pops in there.
Speaker 1 (02:40):
Not you non bread. Yeah, you can't choose those things, Lauren.
They choose you.
Speaker 2 (02:48):
Apparently the non bread shows me there you go. Oh well,
for actual food related content, ostensibly we are a food show.
You can see our episodes on GhIE. I don't know,
(03:08):
like like Tika Masala, maybe other bread or baking related
episodes like muffins and pancakes. Specifically for leaveting related issues
at Cream of Tartar as well. Maybe our interview with
Chai Pani's Mirijuan Irani that was from absolutely forever ago.
I do not remember how that interview, Wenter. I remember
(03:31):
the conversation being delightful, but you know that was from
our Ashville days, So.
Speaker 1 (03:37):
Heck, yeah, a while ago to say, well, I guess
that brings us to our question. Sure not, what is it? Well?
Speaker 2 (03:54):
Uh, none can refer to other breads, but today we're
talking about then that is a leavened wheat flour flat bread,
cooked quick and hot, creating a light, fluffy, slightly chewy,
slightly blistered piece of bread in a round or sort
of tear drop shape, maybe about a hand length in
(04:16):
diameter or so. None might be brushed with butter or ghee,
topped with seasonings like minced garlic or chili's or green
herbs or spices, or filled with a thin layer of
anything from like a savory mash of potato to some
cheese to like sweet spiced dried fruits. Those filled ones
might be eaten alone as a snack, but more often
(04:38):
none as a side or like accoutrement to a meal,
like a bread to scoop bites off of a skewer
or out of a stew, or maybe to mop up
some sauce with It is on the celebratory end of breads,
not like a really daily homemade kind of thing, but
more like a special occasion banquet or restaurant bread. Non
(05:02):
is like like you know, when you pull a big
fluffy comforter out of the dryer, it's like it's like
wrapping yourself up in that.
Speaker 1 (05:14):
So true, so delicious.
Speaker 2 (05:19):
Ah yes, so uh. Non is traditionally made with like
a nice white flour and enriched with a bit of
ghee that is clarified butter or maybe something vegetarian like
olive oil. And again, non is a type of leavened
or raised dough Traditionally that's going to be yeast raised,
wherein you use friendly yeasts to eat sugars and then
(05:41):
poop carbon dioxide bubbles and flavors yeastoo and so that'll
give you some lyft in the bread and also help
give you that kind of sweet, clean kind of scent
and flavor, like you know, that absolutely psyche stopping scent
of fresh bread baking Somewhere you're like, oh, oh, what's that?
(06:03):
And how can I get some How much of it
can I put in my face right now?
Speaker 1 (06:08):
Yes?
Speaker 2 (06:09):
For a little extra lift, or even maybe instead of yeast,
you might add a chemical leavenar like baking soda or
baking powder. These are substances that chemically react either with
acid or with heat to produce carbon dioxide bubbles. Baking
soda reacts with acids, and baking powder is a combination
of baking soda plus a little bit of acid to
(06:30):
help it kick off, and usually plus plus some other
ingredient that reacts with heat, thus giving you a double
acting levener. In order to help these chemical leveners along
and to provide a bit of flavor to the finished
non you want to add an acidic ingredient like yogurt, milk,
or maybe like a little bit of lemon juice or
something like that. If you're using a sour dough type
(06:52):
yeast starter, that will create some natural acids that will
naturally create some acids in the dough from a friendly
lactic acid. Bacteria bacteria poop also, and ingredients like dairy
will furthermore make the dough a little bit like softer
and richer in flavor. None is traditionally baked in a tandor,
(07:16):
which is a type of vertically oriented oven made with
clay or these days sometimes metal walls. It's in a
sort of cylinder shape with an open top and a
door or like drawer at the base that you open
to get a fire going at the bottom these days
sometimes gas fired, or even using an electric element. So
(07:36):
you heat the oven up and like way way up,
like super hot, and then add your food to be cooked.
From that open top. You might lay skewers right across
the top aperture, or sort of use like like a
rack to drop skewers down into the tan door. But
for flatbreads like none, you make your circle of dough
(07:57):
and then you just slap it onto the inside the
oven's surface, and the dough is wet enough that it
will stick there, and the oven is hot enough that
a thin piece of dough will cook through in just
a couple minutes. And this is how you get this
piece of flat bread that is actually flat on the bottom,
and then the top side is puffed up with bubbles
(08:19):
that tend to get a little charred because the bread
is expanding out into the hot air of the oven
as it cooks. When it's done, you pull it out,
usually with like a hook type implement or something like that.
And this is like the big part of why none
isn't really an everyday home bread like a proper tandor
(08:40):
is cumbersome. It takes up space and time. Originally these
would have been like buried or half buried in the ground.
These days they do make restaurant or even home tandor
ovens that are more manageable, but it's still like more
work than you really want to put into making a
few pieces of bread and a gough. You know, like
for a nice party, you might hire a professional baker
(09:02):
to drag a tandor into your backyard and cook like
non and maybe other tandor dishes for you. Not available
in all areas, but now I really want to look
into it for Atlanta, because we are very lucky to
have a whole lot of different Indian subcontinent cuisines yes
around here, restaurants and catering companies and et cetera. Anyway,
(09:28):
there are also like specific non baking machines on the
market that will kind of replicate the tan door situation,
and you could further replicate the like hot surface hot
air concept of a tan door in a conventional oven,
you know, the type of oven with the big door
on the side to access the horizontal racks and heating
(09:48):
elements at the top and the bottom of the unit.
It's what most of us have, certainly in the United
States probably many other European places, the heating element at
the top is referred to a broiler. Yeah, so what
you're gonna do is like preheat a clay or metal
pan and then slap your round a dough down onto
(10:09):
that and put it under the broiler to bake. But yeah,
if anyone has ever tried that, oh my goodness, let
me know. Yes, none will freeze decently baked or par baked,
and can be found sold frozen for warming up at
home or even in shelf stable varieties, though the texture
of those does tend to be a little bit off.
(10:30):
And uh yeah. When traditionally made, it is often a
restaurant or celebration bread served with other tendory dishes like
maybe skewers of vegetables or marinated meats or pineer. But
these days there are all kinds of variations and applications.
You can use non like a peda wrap. There are,
in fact, prepared food manufacturers and chains of fast casual
(10:55):
restaurants around the United States that use NON as like
a flat bread wrap to hold usually Indian inspired ingredients
like I don't know, like some butter chicken or something
in like a sandwich sort of situation.
Speaker 1 (11:10):
Yeah, well, what about the nutrition?
Speaker 2 (11:17):
Bread will help fill you up to keep you going.
Pair it with a fat and some protein. Always eat
a vegetable. If you consider bread to be a treat,
please remember treats are nice.
Speaker 1 (11:30):
Treats are very nice. Indeed, we do have some numbers
for you, just a couple.
Speaker 2 (11:37):
And I'm not totally sure all of these market research reports.
I'm always like, exactly how accurate is this? But I
read a couple of market analyzes that said that non
has a global value of around one point six billion
dollars a year. I read another one that said that
noan makes up about twenty eight percent of the overall
(12:00):
a flat bread and market globally, second only to tortillas.
Speaker 1 (12:07):
Yeah. I'm putting that together in my head, and I
think that could be correct.
Speaker 2 (12:13):
Yeah, Yeah, it sounded right enough that I was right enough.
Speaker 1 (12:19):
Yeah, No, I think so it's popular, it's popular. We
can say that there you go. Absolutely, yes, and we
do have a history for you about how it got
to this point. We do.
Speaker 2 (12:33):
But first we've got a quick break for a word
from our sponsors.
Speaker 1 (12:46):
And we're back. Thank you sponsor, Yes, thank you. Okay.
So historians believe elevened flat bread precursor to non, originated
in ancient Persia, in part because the name is thought
to be derived from the Persian word for bread, so
grain of salt, I guess. But to make this bread,
(13:07):
bakers baked a mixture of flour and water over a
heat source like a hot stone. Throughout the thirteenth to
sixteenth centuries, the Sultans, who reigned over much of the
Indian subcontinent, introduced this bread to the area, along with
traditional tandor or clay evans that were often used to
(13:28):
cook it. Poet Amir Kushrau mentioned two different types of
non and thirteen hundred CE. And this period is also
when we start to see variations of non popping up
some of the different thicknesses, some prepared with meats and herbs.
Royal chefs innovated new kneading techniques and eventually added in
(13:52):
At the time very expensive yeast imported from Egypt, which
made it sort of a luxury item future episodes. But
because of the cost of yeast, some who couldn't afford
non started making similar products without it, like roti which
I also love and another future episode tan tandor ovens.
(14:17):
But very briefly. Archaeological evidence out of India suggest that
they go back to at least twenty six hundred BCE
and that they really haven't changed too much over time
in their most basic form. That's a time that's a
topic for future and yes. Over the next three centuries,
(14:41):
during the Moughle Reign, a growing number of cooks specialized
in making non and all types of non. They'd come
up with types of non that suited different types of food,
so ones that were better at soaking up gravy are
sturdier ones that could hold the weight of more food
on top of them. From what I read. Because of
these specialized methods and in some cases ingredients, non was
(15:06):
largely relegated to royalty and the well off at the time,
and non with a kebab was a popular breakfast item
for those who could afford it. Does sound delicious. Under
British colonization, non spread to Europe, particularly to the UK
(15:26):
at first, and to some other British colonies. At the time,
non was incorporated in colonial cuisine with additions like cured meats.
The first time an English language written reference appeared was
in the early eighteen hundreds when William Tuck was writing
about his travels, though he only used one a in
(15:48):
his spelling of non. And there's actually a lot you
can read about this if you would like.
Speaker 2 (15:53):
Yep, yeah. I think the basic concept is that, like,
as the word propagated through throughout English speaking places, writers
seemed to fear that people would see na and and
pronounce it like nan, like oh yeah, yeah, that's that's
(16:14):
my grandma, that's my nan, like that, and that they
wanted to build the long a into the into the
spelling of the word. So none.
Speaker 1 (16:24):
Yeah, I could see it. Etymology always fascinating. It seems
it seems I'm going to stress because reliable resources were
scarce when I was looking for them in my searches.
That a lot of international variants of non were created
(16:45):
in the nineteen sixties or seventies, which was soon after
India gained their independence from Britain. So presumably when Indian
folks were relocating to other countries in that turmoil, and
they were catering to the taste of wherever they were,
and or in the UK especially people where people really
(17:07):
wanted Indian food because they'd gotten used to it, however
they interpreted Indian food. So chefs answered that call. This
was also the time of increasing globalization and increasing accessibility
to smaller tandor ovens, So a lot of factors that
play here. As I said, I was reading Japanese articles
(17:31):
about this, so I can't quite verify it, but I
feel like that was the general thing that was happening
from a lot of the sources that weren't the best
of sources, but made sense when I was reading in
confluence with each other.
Speaker 2 (17:52):
Yeah.
Speaker 1 (17:55):
Over time, simpler preparations of non became the more go
to style, allowing it to become more accessible. Because of that,
more and more restaurants started offering it. Depending on the region,
Dairy products like yogurt or milk sometimes got in the
mix for the fluffier product, and ghee was brushed over
(18:16):
before consumption in the cyclical way of things. In the
nineties and two thousands, chefs started experimenting with fancier types
of non with the rollout of upscale Indian restaurants around
the world. This involved all kinds of stuff, from infusing
the dough with flavors or playing around with the toppings.
(18:40):
The whole thing ended up being very popular, and it
actually is still popular to this day, and it can
vary interestingly by country based on taste and ingredients or
just even regionally within India.
Speaker 2 (18:56):
Oh yeah, oh absolutely, Yeah, the Indian subcontinent is not
a monolith of cuisine at all.
Speaker 1 (19:03):
No, kind of famously if you know anything about Indian cuisine, yeah,
very much not. I believe this is also around the
time that American grocery stores began selling non on the shelves.
Speaker 2 (19:20):
Yeah. Sure, certainly by like the twenty by, by like
the twenty teens.
Speaker 1 (19:25):
Yeah, yeah, yes, And then I just happened to bond this. Brothers,
Samir and Neil Nani founded the fast casual food chain
non Stop here in Atlanta in twenty twelve.
Speaker 2 (19:40):
Yeah. It's one of those places I was referring to
at the at the top of the show where it's
it's almost like a subway, Like, Yeah, it's a fast
casual place. You go in and you can build like
a rap out of non or you know, put it
in a rice bowl or whatever you want.
Speaker 1 (19:56):
But yeah, yeah, yeah, we used to have one near
our old office. Oh right, I went to one once. Yeah.
Speaker 2 (20:04):
Yeah, I've never been to one, but I did encounter
a similar concept a long time ago when I was
working for a company that was based in the Boston area.
There was a little shop in Cambridge that had I
think in Cambridge that yeah that, yeah, had a lovely
little I was like, oh, yes, I want you to
(20:26):
build me a fast casual sandwich. Yeah, with like pinertica
in a thank.
Speaker 1 (20:34):
You sounds fantastic, right, And as mentioned at the top,
Chaipani they have kind of a similar they do a
sandwich situation with not yeah oh they're so good. They
are so good. Oh my gosh, Oh my gosh. One
(20:58):
of the frustrating things about this episode was we're largely
focusing on Indian Non, but there were a bunch of
different variants that took off, and I wanted to talk
all about those, but they would It would have been
so much more work.
Speaker 2 (21:19):
It's also sort of a different episode, right, yeah, like
the tandor situation where I've had that one on my
list for a very long time.
Speaker 1 (21:28):
But I've been.
Speaker 2 (21:28):
Looking at I've been looking at their reading into it
and going like, oh, not today.
Speaker 1 (21:37):
Yeah, we've got to build up to that one. Yeah.
Speaker 2 (21:39):
Yeah, but but yeah, like we said, Brett is great man,
and people agree, They're like, yes, this thing, let's do
more of that. Yes, let's adapt it to our needs
and specificities.
Speaker 1 (21:55):
Yes, let me put some garlic on it and dip
it in sauce. That's happiness, That's what it is. Yeah.
Speaker 2 (22:04):
Yeah, speaking as a human who should not really eat
garlic because my body doesn't like it when I do that,
I'm never going to stop anyone from ordering the garlic
non because I'm like, well, I'm like all right, yeah,
Like my stomach is already going to be mad at
me later, so why not.
Speaker 1 (22:28):
Let's go for it calculated risk? Yes, yes, indeed, whoa.
I think that's what we have to say about non
for now.
Speaker 2 (22:40):
Yes, But we would love to hear from you, y'all.
Have you traveled, have you ever worked with a tandor oven?
Have you ever made non not from a tandor oven
in your own home? Do you have memories or stories?
We would love love, love love love to hear them.
But yeah, that is what we have to say for now.
(23:01):
In the meanwhile, we do have some listener mail already
for you, and we are going to get into that
as soon as we get back from one more quick
break forward from our sponsors.
Speaker 1 (23:20):
And we're back. Thank you sponsor, Yes, thank you, And
we're back with my Errol.
Speaker 2 (23:32):
Yes.
Speaker 1 (23:36):
I love the bubbles, the kind of like browned bubbles
of non. Yeah.
Speaker 2 (23:43):
No, that blistering is really really really cool.
Speaker 1 (23:47):
Yeah, oh my gosh, one of my favorite things about it.
And I have a lot of favorite things about it.
Speaker 2 (23:54):
Yeah, peak behind the curtains. We definitely spent like about
the space of an ad break just thinking out loud
about cuisine that we wish that we were eating right now,
involving non or rote or tip putty. Yes, it was
quite a bit, huh Anyway, Soon as I said.
Speaker 1 (24:21):
Soon, Liz wrote, speaking of greetings from Canada, I misspelled
your email address by including the you and savor AnyWho.
I just had to write in about my funny story
about Raclette trigger warning poop. When I was in my
(24:43):
early twenties, I was backpacking through Europe. Conveniently for me,
my best friend had recently fallen in love with a
man from Paris while traveling through Australia and was now
in Europe as well. I say this was convenient because
all this was happening around my twenty second birthday, which
meant I could visit Paris and spend my twenty second
(25:04):
birthday with her. A birthday in Paris with your bestie,
you guys, magical. Her boyfriend's group of friends decided I
needed a traditional French dinner to celebrate my birthday, and
they decided it would be reclect. It was, however, August
and hot. Despite this, a bunch of mid twenties men
(25:26):
we had been cubbing with all night got into peeling
a whole bunch of potatoes that afternoon. We gathered around
the table that evening, sweating over hot cheese and potatoes
to celebrate my birthday. This birthday was also extra memorable
because my best friend and I had not yet realized
at that point in our lives that we were lactose
(25:47):
and tolerance. We had actually both been incredibly constipated on
our trips, and that night, after all that cheese, Thank goodness,
there were two bad rooms in that house. We were
relieved of that constipation. Oh my god, were we ever?
(26:09):
And now did I learn I was lactose intolerant after
that night? No, even the last time that I exposed
myself to a traditional melted cheese dish in Europe despite
this incident obviously also no. Anyway, this might involve too
much poop to read on air, but I hope you
(26:30):
all get a good laugh. Hoop is funny. Let us
know if you do get back onto food trips and
come to Vancouver. I'm sure there are many Vancouver RTE listeners,
including myself, that would love to show you the sites.
Oh in a pet taxis included.
Speaker 2 (26:50):
Oh yes, there are, oh gosh photos of a couple
of very cute buddies. A white cat with some kind
of like orange like like flame point sort of markings
and kind of like a good like medium to long hair,
and a little pug terrier Boston Terrier kind of situation.
(27:16):
Just just a little loaf of a dog, just a
just an absolute bread loaf.
Speaker 1 (27:23):
What a good loaf. He's an excellent loaf.
Speaker 2 (27:27):
Yeah, both both very very pretty. The cat might be
really mad. I'm not sure it's either loving or mad.
It's hard to tell from cat's facial expressions. Sometimes cats
are like that. Yeah, they're hard to read, and it
can be both at the same time, to be fair,
(27:48):
because they love being violent towards you. So yeah, but yeah,
not too much poop to read on air. You weren't
that graphic. And also like, I feel like your early
twenties is exactly the time at which any of us
who have any kind of food in tolerance situation, we're
painfully figuring that out. Yes, like blissfully but painfully unaware.
Speaker 1 (28:14):
Yes. And I have to say I've had this conversation
with my friends. I love a good cheese night. All
of you listeners who've been here know that. But I've
also been like, maybe I've got an issue, But am
I going to give up cheese night? No, not at
this point. Not at this point. It would have to get worse.
(28:37):
It would have to get worse. So I understand your
having the RIKLT and not putting it together. Also, when
you're traveling, you're eating a bunch of.
Speaker 2 (28:46):
Nusta, You're exposed to all kinds of different like a
whole different microbiome really, and.
Speaker 1 (28:52):
So yeah, so I get that you didn't put it together. Also,
I I similarly went to a cheese event when it
was extremely hot, and I have to say it's not
the ideal environment. No for eating cheese. No, yeah, yeah,
(29:19):
just sweating, sweating painfully, clothes too tight. Oh no, it
wasn't good. Didn't stank you for sharing this fun? No? No, absolutely,
that's I agree. The siren call of the cheese is Look,
(29:40):
it's real. It is extremely real.
Speaker 2 (29:48):
Christine wrote first, I have an update regarding quail egg
scissors from some friends who bought them. Sadly they don't
work to peel hard boiled eggs. But they don't just
work on quail eggs. They also cut chicken eggs, duck eggs,
goose eggs, and even pheasant eggs. I have several friends
with small holdings. I don't know about Emo eggs. No
(30:09):
one was willing to spend the money to mail order one.
I just had to pause to eat my dinner Ampoi
Samson Snowshoe to Magnificent Loves Chicken and Cupie Mayo. But
there was also garlic involved, so I was mean and
wouldn't share a pet tax picture included. I'll get to
that in a second. As for raspberries, they are one
(30:30):
of my favorite fruits. I particularly enjoy checking a punnet
in the freezer to eat when they're frozen, and raspberry
flavored ice blocks are my favorite. They also have appeared
across Australia in a very interesting baked good this year.
I'm pretty sure. In the past I've written about Australia's
passion for hot cross buns, which now start regularly appearing
in supermarkets on Boxing Day. And then there is the
(30:54):
passion for not cross buns, that is, hot cross buns
made with anything other than the tradition no spice and
dried fruit. The supermarket chain Coals offered up a particularly
adventurous offering, Macha and raspberry. The bun has macha infused
dough with a very green cross and raspberry chunks. I
(31:14):
quite liked them, though opinions.
Speaker 1 (31:16):
Vary about that.
Speaker 2 (31:17):
Like macha itself, it seems either people love them or
hate them. One thing that's generally agreed the color of
the crumb is rather off putting. The closest color shade
I can come to is goose TD green, and that
is an actual color. Look it up if you don't
believe me. I have attached pictures so you can see
(31:38):
for yourself. By the way, you haven't done an episode
on Macha I checked.
Speaker 1 (31:45):
Well, thank you for that, because we clearly get it
wrong at the time.
Speaker 2 (31:51):
Yeah, we have no idea. I knew about that one
because I've been avoiding it in fear for the entire
time that we've been doing this podcast.
Speaker 1 (32:06):
Dr Luke sky Cave.
Speaker 2 (32:08):
Yeah, it's just it's one of those right right, No,
I no, I would just I would love to have
like a like a expert on like someone who knows
tea ceremony and stuff like that too. But I don't know.
We could work it out. Maybe maybe in the future,
maybe twenty twenty six will be the year. But yeah, yeah.
(32:30):
Enclosed are a photo of said emplea uh, sniffing at
I'm assuming some kind of hot crossbun product, looking a
little bit like a bread bun himself herself itself. Uh.
And then yeah, the Macha and raspberry not crossbuns, which
(32:59):
are I mean, when you say those words, it makes
me want to try it very much, but when I
look at the product, it makes me want to try
it less.
Speaker 1 (33:15):
I'm very happy to hear goose hed green is a
color and that it is being applied to this product.
Speaker 2 (33:28):
Yeah, it's an evocative name and that is in fact
the color that that is. Having been around enough ponds
in my life, we've got a general poop game on
this listener.
Speaker 1 (33:47):
Yeah, yeah, we do, and we talked about bacteria poop
and yeah, welcome to Saber. I'm so sorry. I think
I think our people are here.
Speaker 2 (34:04):
I think yeah, yeah, no, absolutely, As we frequently say
to our amazing producers, I'm sorry and or you're welcome.
Speaker 1 (34:15):
Yes, both can be true. I'm very I love this.
You did write in about the hot crossbun trends, Yeah, Australia,
and I find that really interesting. So thank you for
updating us.
Speaker 2 (34:35):
Yeah, and tis the season. You've also reminded me that
I need to go look for these yeah.
Speaker 1 (34:41):
Yes, and also thank you for the update on the
quail egg scissors. Yes, because we call for that. Yes,
these specific products we wanted to know, and you've given
us some data.
Speaker 2 (34:58):
I'm I had never thought about egg scissors before, and
I'm so happy to know that they work for a
variety of eggs.
Speaker 1 (35:09):
I feel like Lauren, you have said several sentences in
this that I imagine younger Lauren would imagine would never say,
and one is I've never thought about egg scissors before. Yeah,
I don't know.
Speaker 2 (35:28):
I feel like I'm living younger Lauren's best life.
Speaker 1 (35:32):
Good.
Speaker 2 (35:37):
She had severe stage rights, so she wouldn't she would
be really confused about the like entertainment industry thing in general.
But but yeah.
Speaker 1 (35:50):
I think it's fantastic. I'm so happy. Well, thank you
so much to both of these listeners for writing in.
If you'd like to write to us, you can Our
email is hello at savorpod dot com. We're also on
social media.
Speaker 2 (36:06):
You can find us on Blue Sky and Instagram at saverpod,
and we do hope to hear from you.
Speaker 1 (36:12):
Save is production of iHeartRadio.
Speaker 2 (36:14):
For more podcasts from iHeartRadio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Hello, and welcome to Saber production of iHeartRadio.
Speaker 2 (00:11):
I'm Any Rees and I'm Lauren Vogel Bam, and today
we have an episode for you about none.
Speaker 1 (00:18):
Yes, I love none. It's bread. It's a lovely bread
it is. Was there any particular reason this was on
your mind, Lorden.
Speaker 2 (00:30):
I think it's been on my list for a while,
and I decided it was time. Maybe I ordered some
like takeout birr Yanni or something, and you know, piled
some non onto the order, because why wouldn't you.
Speaker 1 (00:49):
Yeah, I think it's very difficult when I order Indian
food to not get non. Yeah.
Speaker 2 (00:56):
I am also really fond of Patti. But sure, yes
some kind of bread item, even if what I'm eating
isn't necessarily like what you would traditionally eat that bread with. Yeah,
I was like bread.
Speaker 1 (01:11):
It's great. It can do all kinds of things. Oh gosh.
It can sop up ingredients, whold ingredients, Oh my gosh.
Speaker 2 (01:23):
And I mean if you just have it, you can
make yourself a little non sandwich later.
Speaker 1 (01:26):
Come on, I know, come on. I feel like when
I traveled to a lot of places, but India was
one where I I was like, oh, I eat none
in the morning.
Speaker 2 (01:44):
Oh oh yeah, yeah, yeah, yeah, it's right right, like
more towards a breakfast or celebration food.
Speaker 1 (01:54):
Yeah yeah, Or at least that was my experience, and
I had not so asociated it with like being a
breakfast food. And I was like, oh, don't mind fight.
Speaker 2 (02:10):
Ah yeah, I know, I've not traveled that extensively. But
on one thing I do always associate with non is
that that old Greg episode of The Mighty Boosh just
has this random throwaway line where like they're like, not you,
non bread, and then like the guy dressed as a
giant piece of non bread kind of like looks disappointed.
(02:32):
And for some reason, that is a thing that lives
in my head eternally and just like I don't know,
like once a month, that line just pops in there.
Speaker 1 (02:40):
Not you non bread. Yeah, you can't choose those things, Lauren.
They choose you.
Speaker 2 (02:48):
Apparently the non bread shows me there you go. Oh well,
for actual food related content, ostensibly we are a food show.
You can see our episodes on GhIE. I don't know,
(03:08):
like like Tika Masala, maybe other bread or baking related
episodes like muffins and pancakes. Specifically for leaveting related issues
at Cream of Tartar as well. Maybe our interview with
Chai Pani's Mirijuan Irani that was from absolutely forever ago.
I do not remember how that interview, Wenter. I remember
(03:31):
the conversation being delightful, but you know that was from
our Ashville days, So.
Speaker 1 (03:37):
Heck, yeah, a while ago to say, well, I guess
that brings us to our question. Sure not, what is it? Well?
Speaker 2 (03:54):
Uh, none can refer to other breads, but today we're
talking about then that is a leavened wheat flour flat bread,
cooked quick and hot, creating a light, fluffy, slightly chewy,
slightly blistered piece of bread in a round or sort
of tear drop shape, maybe about a hand length in
(04:16):
diameter or so. None might be brushed with butter or ghee,
topped with seasonings like minced garlic or chili's or green
herbs or spices, or filled with a thin layer of
anything from like a savory mash of potato to some
cheese to like sweet spiced dried fruits. Those filled ones
might be eaten alone as a snack, but more often
(04:38):
none as a side or like accoutrement to a meal,
like a bread to scoop bites off of a skewer
or out of a stew, or maybe to mop up
some sauce with It is on the celebratory end of breads,
not like a really daily homemade kind of thing, but
more like a special occasion banquet or restaurant bread. Non
(05:02):
is like like you know, when you pull a big
fluffy comforter out of the dryer, it's like it's like
wrapping yourself up in that.
Speaker 1 (05:14):
So true, so delicious.
Speaker 2 (05:19):
Ah yes, so uh. Non is traditionally made with like
a nice white flour and enriched with a bit of
ghee that is clarified butter or maybe something vegetarian like
olive oil. And again, non is a type of leavened
or raised dough Traditionally that's going to be yeast raised,
wherein you use friendly yeasts to eat sugars and then
(05:41):
poop carbon dioxide bubbles and flavors yeastoo and so that'll
give you some lyft in the bread and also help
give you that kind of sweet, clean kind of scent
and flavor, like you know, that absolutely psyche stopping scent
of fresh bread baking Somewhere you're like, oh, oh, what's that?
(06:03):
And how can I get some How much of it
can I put in my face right now?
Speaker 1 (06:08):
Yes?
Speaker 2 (06:09):
For a little extra lift, or even maybe instead of yeast,
you might add a chemical leavenar like baking soda or
baking powder. These are substances that chemically react either with
acid or with heat to produce carbon dioxide bubbles. Baking
soda reacts with acids, and baking powder is a combination
of baking soda plus a little bit of acid to
(06:30):
help it kick off, and usually plus plus some other
ingredient that reacts with heat, thus giving you a double
acting levener. In order to help these chemical leveners along
and to provide a bit of flavor to the finished
non you want to add an acidic ingredient like yogurt, milk,
or maybe like a little bit of lemon juice or
something like that. If you're using a sour dough type
(06:52):
yeast starter, that will create some natural acids that will
naturally create some acids in the dough from a friendly
lactic acid. Bacteria bacteria poop also, and ingredients like dairy
will furthermore make the dough a little bit like softer
and richer in flavor. None is traditionally baked in a tandor,
(07:16):
which is a type of vertically oriented oven made with
clay or these days sometimes metal walls. It's in a
sort of cylinder shape with an open top and a
door or like drawer at the base that you open
to get a fire going at the bottom these days
sometimes gas fired, or even using an electric element. So
(07:36):
you heat the oven up and like way way up,
like super hot, and then add your food to be cooked.
From that open top. You might lay skewers right across
the top aperture, or sort of use like like a
rack to drop skewers down into the tan door. But
for flatbreads like none, you make your circle of dough
(07:57):
and then you just slap it onto the inside the
oven's surface, and the dough is wet enough that it
will stick there, and the oven is hot enough that
a thin piece of dough will cook through in just
a couple minutes. And this is how you get this
piece of flat bread that is actually flat on the bottom,
and then the top side is puffed up with bubbles
(08:19):
that tend to get a little charred because the bread
is expanding out into the hot air of the oven
as it cooks. When it's done, you pull it out,
usually with like a hook type implement or something like that.
And this is like the big part of why none
isn't really an everyday home bread like a proper tandor
(08:40):
is cumbersome. It takes up space and time. Originally these
would have been like buried or half buried in the ground.
These days they do make restaurant or even home tandor
ovens that are more manageable, but it's still like more
work than you really want to put into making a
few pieces of bread and a gough. You know, like
for a nice party, you might hire a professional baker
(09:02):
to drag a tandor into your backyard and cook like
non and maybe other tandor dishes for you. Not available
in all areas, but now I really want to look
into it for Atlanta, because we are very lucky to
have a whole lot of different Indian subcontinent cuisines yes
around here, restaurants and catering companies and et cetera. Anyway,
(09:28):
there are also like specific non baking machines on the
market that will kind of replicate the tan door situation,
and you could further replicate the like hot surface hot
air concept of a tan door in a conventional oven,
you know, the type of oven with the big door
on the side to access the horizontal racks and heating
(09:48):
elements at the top and the bottom of the unit.
It's what most of us have, certainly in the United
States probably many other European places, the heating element at
the top is referred to a broiler. Yeah, so what
you're gonna do is like preheat a clay or metal
pan and then slap your round a dough down onto
(10:09):
that and put it under the broiler to bake. But yeah,
if anyone has ever tried that, oh my goodness, let
me know. Yes, none will freeze decently baked or par baked,
and can be found sold frozen for warming up at
home or even in shelf stable varieties, though the texture
of those does tend to be a little bit off.
(10:30):
And uh yeah. When traditionally made, it is often a
restaurant or celebration bread served with other tendory dishes like
maybe skewers of vegetables or marinated meats or pineer. But
these days there are all kinds of variations and applications.
You can use non like a peda wrap. There are,
in fact, prepared food manufacturers and chains of fast casual
(10:55):
restaurants around the United States that use NON as like
a flat bread wrap to hold usually Indian inspired ingredients
like I don't know, like some butter chicken or something
in like a sandwich sort of situation.
Speaker 1 (11:10):
Yeah, well, what about the nutrition?
Speaker 2 (11:17):
Bread will help fill you up to keep you going.
Pair it with a fat and some protein. Always eat
a vegetable. If you consider bread to be a treat,
please remember treats are nice.
Speaker 1 (11:30):
Treats are very nice. Indeed, we do have some numbers
for you, just a couple.
Speaker 2 (11:37):
And I'm not totally sure all of these market research reports.
I'm always like, exactly how accurate is this? But I
read a couple of market analyzes that said that non
has a global value of around one point six billion
dollars a year. I read another one that said that
noan makes up about twenty eight percent of the overall
(12:00):
a flat bread and market globally, second only to tortillas.
Speaker 1 (12:07):
Yeah. I'm putting that together in my head, and I
think that could be correct.
Speaker 2 (12:13):
Yeah, Yeah, it sounded right enough that I was right enough.
Speaker 1 (12:19):
Yeah, No, I think so it's popular, it's popular. We
can say that there you go. Absolutely, yes, and we
do have a history for you about how it got
to this point. We do.
Speaker 2 (12:33):
But first we've got a quick break for a word
from our sponsors.
Speaker 1 (12:46):
And we're back. Thank you sponsor, Yes, thank you. Okay.
So historians believe elevened flat bread precursor to non, originated
in ancient Persia, in part because the name is thought
to be derived from the Persian word for bread, so
grain of salt, I guess. But to make this bread,
(13:07):
bakers baked a mixture of flour and water over a
heat source like a hot stone. Throughout the thirteenth to
sixteenth centuries, the Sultans, who reigned over much of the
Indian subcontinent, introduced this bread to the area, along with
traditional tandor or clay evans that were often used to
(13:28):
cook it. Poet Amir Kushrau mentioned two different types of
non and thirteen hundred CE. And this period is also
when we start to see variations of non popping up
some of the different thicknesses, some prepared with meats and herbs.
Royal chefs innovated new kneading techniques and eventually added in
(13:52):
At the time very expensive yeast imported from Egypt, which
made it sort of a luxury item future episodes. But
because of the cost of yeast, some who couldn't afford
non started making similar products without it, like roti which
I also love and another future episode tan tandor ovens.
(14:17):
But very briefly. Archaeological evidence out of India suggest that
they go back to at least twenty six hundred BCE
and that they really haven't changed too much over time
in their most basic form. That's a time that's a
topic for future and yes. Over the next three centuries,
(14:41):
during the Moughle Reign, a growing number of cooks specialized
in making non and all types of non. They'd come
up with types of non that suited different types of food,
so ones that were better at soaking up gravy are
sturdier ones that could hold the weight of more food
on top of them. From what I read. Because of
these specialized methods and in some cases ingredients, non was
(15:06):
largely relegated to royalty and the well off at the time,
and non with a kebab was a popular breakfast item
for those who could afford it. Does sound delicious. Under
British colonization, non spread to Europe, particularly to the UK
(15:26):
at first, and to some other British colonies. At the time,
non was incorporated in colonial cuisine with additions like cured meats.
The first time an English language written reference appeared was
in the early eighteen hundreds when William Tuck was writing
about his travels, though he only used one a in
(15:48):
his spelling of non. And there's actually a lot you
can read about this if you would like.
Speaker 2 (15:53):
Yep, yeah. I think the basic concept is that, like,
as the word propagated through throughout English speaking places, writers
seemed to fear that people would see na and and
pronounce it like nan, like oh yeah, yeah, that's that's
(16:14):
my grandma, that's my nan, like that, and that they
wanted to build the long a into the into the
spelling of the word. So none.
Speaker 1 (16:24):
Yeah, I could see it. Etymology always fascinating. It seems
it seems I'm going to stress because reliable resources were
scarce when I was looking for them in my searches.
That a lot of international variants of non were created
(16:45):
in the nineteen sixties or seventies, which was soon after
India gained their independence from Britain. So presumably when Indian
folks were relocating to other countries in that turmoil, and
they were catering to the taste of wherever they were,
and or in the UK especially people where people really
(17:07):
wanted Indian food because they'd gotten used to it, however
they interpreted Indian food. So chefs answered that call. This
was also the time of increasing globalization and increasing accessibility
to smaller tandor ovens, So a lot of factors that
play here. As I said, I was reading Japanese articles
(17:31):
about this, so I can't quite verify it, but I
feel like that was the general thing that was happening
from a lot of the sources that weren't the best
of sources, but made sense when I was reading in
confluence with each other.
Speaker 2 (17:52):
Yeah.
Speaker 1 (17:55):
Over time, simpler preparations of non became the more go
to style, allowing it to become more accessible. Because of that,
more and more restaurants started offering it. Depending on the region,
Dairy products like yogurt or milk sometimes got in the
mix for the fluffier product, and ghee was brushed over
(18:16):
before consumption in the cyclical way of things. In the
nineties and two thousands, chefs started experimenting with fancier types
of non with the rollout of upscale Indian restaurants around
the world. This involved all kinds of stuff, from infusing
the dough with flavors or playing around with the toppings.
(18:40):
The whole thing ended up being very popular, and it
actually is still popular to this day, and it can
vary interestingly by country based on taste and ingredients or
just even regionally within India.
Speaker 2 (18:56):
Oh yeah, oh absolutely, Yeah, the Indian subcontinent is not
a monolith of cuisine at all.
Speaker 1 (19:03):
No, kind of famously if you know anything about Indian cuisine, yeah,
very much not. I believe this is also around the
time that American grocery stores began selling non on the shelves.
Speaker 2 (19:20):
Yeah. Sure, certainly by like the twenty by, by like
the twenty teens.
Speaker 1 (19:25):
Yeah, yeah, yes, And then I just happened to bond this. Brothers,
Samir and Neil Nani founded the fast casual food chain
non Stop here in Atlanta in twenty twelve.
Speaker 2 (19:40):
Yeah. It's one of those places I was referring to
at the at the top of the show where it's
it's almost like a subway, Like, Yeah, it's a fast
casual place. You go in and you can build like
a rap out of non or you know, put it
in a rice bowl or whatever you want.
Speaker 1 (19:56):
But yeah, yeah, yeah, we used to have one near
our old office. Oh right, I went to one once. Yeah.
Speaker 2 (20:04):
Yeah, I've never been to one, but I did encounter
a similar concept a long time ago when I was
working for a company that was based in the Boston area.
There was a little shop in Cambridge that had I
think in Cambridge that yeah that, yeah, had a lovely
little I was like, oh, yes, I want you to
(20:26):
build me a fast casual sandwich. Yeah, with like pinertica
in a thank.
Speaker 1 (20:34):
You sounds fantastic, right, And as mentioned at the top,
Chaipani they have kind of a similar they do a
sandwich situation with not yeah oh they're so good. They
are so good. Oh my gosh, Oh my gosh. One
(20:58):
of the frustrating things about this episode was we're largely
focusing on Indian Non, but there were a bunch of
different variants that took off, and I wanted to talk
all about those, but they would It would have been
so much more work.
Speaker 2 (21:19):
It's also sort of a different episode, right, yeah, like
the tandor situation where I've had that one on my
list for a very long time.
Speaker 1 (21:28):
But I've been.
Speaker 2 (21:28):
Looking at I've been looking at their reading into it
and going like, oh, not today.
Speaker 1 (21:37):
Yeah, we've got to build up to that one. Yeah.
Speaker 2 (21:39):
Yeah, but but yeah, like we said, Brett is great man,
and people agree, They're like, yes, this thing, let's do
more of that. Yes, let's adapt it to our needs
and specificities.
Speaker 1 (21:55):
Yes, let me put some garlic on it and dip
it in sauce. That's happiness, That's what it is. Yeah.
Speaker 2 (22:04):
Yeah, speaking as a human who should not really eat
garlic because my body doesn't like it when I do that,
I'm never going to stop anyone from ordering the garlic
non because I'm like, well, I'm like all right, yeah,
Like my stomach is already going to be mad at
me later, so why not.
Speaker 1 (22:28):
Let's go for it calculated risk? Yes, yes, indeed, whoa.
I think that's what we have to say about non
for now.
Speaker 2 (22:40):
Yes, But we would love to hear from you, y'all.
Have you traveled, have you ever worked with a tandor oven?
Have you ever made non not from a tandor oven
in your own home? Do you have memories or stories?
We would love love, love love love to hear them.
But yeah, that is what we have to say for now.
(23:01):
In the meanwhile, we do have some listener mail already
for you, and we are going to get into that
as soon as we get back from one more quick
break forward from our sponsors.
Speaker 1 (23:20):
And we're back. Thank you sponsor, Yes, thank you, And
we're back with my Errol.
Speaker 2 (23:32):
Yes.
Speaker 1 (23:36):
I love the bubbles, the kind of like browned bubbles
of non. Yeah.
Speaker 2 (23:43):
No, that blistering is really really really cool.
Speaker 1 (23:47):
Yeah, oh my gosh, one of my favorite things about it.
And I have a lot of favorite things about it.
Speaker 2 (23:54):
Yeah, peak behind the curtains. We definitely spent like about
the space of an ad break just thinking out loud
about cuisine that we wish that we were eating right now,
involving non or rote or tip putty. Yes, it was
quite a bit, huh Anyway, Soon as I said.
Speaker 1 (24:21):
Soon, Liz wrote, speaking of greetings from Canada, I misspelled
your email address by including the you and savor AnyWho.
I just had to write in about my funny story
about Raclette trigger warning poop. When I was in my
(24:43):
early twenties, I was backpacking through Europe. Conveniently for me,
my best friend had recently fallen in love with a
man from Paris while traveling through Australia and was now
in Europe as well. I say this was convenient because
all this was happening around my twenty second birthday, which
meant I could visit Paris and spend my twenty second
(25:04):
birthday with her. A birthday in Paris with your bestie,
you guys, magical. Her boyfriend's group of friends decided I
needed a traditional French dinner to celebrate my birthday, and
they decided it would be reclect. It was, however, August
and hot. Despite this, a bunch of mid twenties men
(25:26):
we had been cubbing with all night got into peeling
a whole bunch of potatoes that afternoon. We gathered around
the table that evening, sweating over hot cheese and potatoes
to celebrate my birthday. This birthday was also extra memorable
because my best friend and I had not yet realized
at that point in our lives that we were lactose
(25:47):
and tolerance. We had actually both been incredibly constipated on
our trips, and that night, after all that cheese, Thank goodness,
there were two bad rooms in that house. We were
relieved of that constipation. Oh my god, were we ever?
(26:09):
And now did I learn I was lactose intolerant after
that night? No, even the last time that I exposed
myself to a traditional melted cheese dish in Europe despite
this incident obviously also no. Anyway, this might involve too
much poop to read on air, but I hope you
(26:30):
all get a good laugh. Hoop is funny. Let us
know if you do get back onto food trips and
come to Vancouver. I'm sure there are many Vancouver RTE listeners,
including myself, that would love to show you the sites.
Oh in a pet taxis included.
Speaker 2 (26:50):
Oh yes, there are, oh gosh photos of a couple
of very cute buddies. A white cat with some kind
of like orange like like flame point sort of markings
and kind of like a good like medium to long hair,
and a little pug terrier Boston Terrier kind of situation.
(27:16):
Just just a little loaf of a dog, just a
just an absolute bread loaf.
Speaker 1 (27:23):
What a good loaf. He's an excellent loaf.
Speaker 2 (27:27):
Yeah, both both very very pretty. The cat might be
really mad. I'm not sure it's either loving or mad.
It's hard to tell from cat's facial expressions. Sometimes cats
are like that. Yeah, they're hard to read, and it
can be both at the same time, to be fair,
(27:48):
because they love being violent towards you. So yeah, but yeah,
not too much poop to read on air. You weren't
that graphic. And also like, I feel like your early
twenties is exactly the time at which any of us
who have any kind of food in tolerance situation, we're
painfully figuring that out. Yes, like blissfully but painfully unaware.
Speaker 1 (28:14):
Yes. And I have to say I've had this conversation
with my friends. I love a good cheese night. All
of you listeners who've been here know that. But I've
also been like, maybe I've got an issue, But am
I going to give up cheese night? No, not at
this point. Not at this point. It would have to get worse.
(28:37):
It would have to get worse. So I understand your
having the RIKLT and not putting it together. Also, when
you're traveling, you're eating a bunch of.
Speaker 2 (28:46):
Nusta, You're exposed to all kinds of different like a
whole different microbiome really, and.
Speaker 1 (28:52):
So yeah, so I get that you didn't put it together. Also,
I I similarly went to a cheese event when it
was extremely hot, and I have to say it's not
the ideal environment. No for eating cheese. No, yeah, yeah,
(29:19):
just sweating, sweating painfully, clothes too tight. Oh no, it
wasn't good. Didn't stank you for sharing this fun? No? No, absolutely,
that's I agree. The siren call of the cheese is Look,
(29:40):
it's real. It is extremely real.
Speaker 2 (29:48):
Christine wrote first, I have an update regarding quail egg
scissors from some friends who bought them. Sadly they don't
work to peel hard boiled eggs. But they don't just
work on quail eggs. They also cut chicken eggs, duck eggs,
goose eggs, and even pheasant eggs. I have several friends
with small holdings. I don't know about Emo eggs. No
(30:09):
one was willing to spend the money to mail order one.
I just had to pause to eat my dinner Ampoi
Samson Snowshoe to Magnificent Loves Chicken and Cupie Mayo. But
there was also garlic involved, so I was mean and
wouldn't share a pet tax picture included. I'll get to
that in a second. As for raspberries, they are one
(30:30):
of my favorite fruits. I particularly enjoy checking a punnet
in the freezer to eat when they're frozen, and raspberry
flavored ice blocks are my favorite. They also have appeared
across Australia in a very interesting baked good this year.
I'm pretty sure. In the past I've written about Australia's
passion for hot cross buns, which now start regularly appearing
in supermarkets on Boxing Day. And then there is the
(30:54):
passion for not cross buns, that is, hot cross buns
made with anything other than the tradition no spice and
dried fruit. The supermarket chain Coals offered up a particularly
adventurous offering, Macha and raspberry. The bun has macha infused
dough with a very green cross and raspberry chunks. I
(31:14):
quite liked them, though opinions.
Speaker 1 (31:16):
Vary about that.
Speaker 2 (31:17):
Like macha itself, it seems either people love them or
hate them. One thing that's generally agreed the color of
the crumb is rather off putting. The closest color shade
I can come to is goose TD green, and that
is an actual color. Look it up if you don't
believe me. I have attached pictures so you can see
(31:38):
for yourself. By the way, you haven't done an episode
on Macha I checked.
Speaker 1 (31:45):
Well, thank you for that, because we clearly get it
wrong at the time.
Speaker 2 (31:51):
Yeah, we have no idea. I knew about that one
because I've been avoiding it in fear for the entire
time that we've been doing this podcast.
Speaker 1 (32:06):
Dr Luke sky Cave.
Speaker 2 (32:08):
Yeah, it's just it's one of those right right, No,
I no, I would just I would love to have
like a like a expert on like someone who knows
tea ceremony and stuff like that too. But I don't know.
We could work it out. Maybe maybe in the future,
maybe twenty twenty six will be the year. But yeah, yeah.
(32:30):
Enclosed are a photo of said emplea uh, sniffing at
I'm assuming some kind of hot crossbun product, looking a
little bit like a bread bun himself herself itself. Uh.
And then yeah, the Macha and raspberry not crossbuns, which
(32:59):
are I mean, when you say those words, it makes
me want to try it very much, but when I
look at the product, it makes me want to try
it less.
Speaker 1 (33:15):
I'm very happy to hear goose hed green is a
color and that it is being applied to this product.
Speaker 2 (33:28):
Yeah, it's an evocative name and that is in fact
the color that that is. Having been around enough ponds
in my life, we've got a general poop game on
this listener.
Speaker 1 (33:47):
Yeah, yeah, we do, and we talked about bacteria poop
and yeah, welcome to Saber. I'm so sorry. I think
I think our people are here.
Speaker 2 (34:04):
I think yeah, yeah, no, absolutely, As we frequently say
to our amazing producers, I'm sorry and or you're welcome.
Speaker 1 (34:15):
Yes, both can be true. I'm very I love this.
You did write in about the hot crossbun trends, Yeah, Australia,
and I find that really interesting. So thank you for
updating us.
Speaker 2 (34:35):
Yeah, and tis the season. You've also reminded me that
I need to go look for these yeah.
Speaker 1 (34:41):
Yes, and also thank you for the update on the
quail egg scissors. Yes, because we call for that. Yes,
these specific products we wanted to know, and you've given
us some data.
Speaker 2 (34:58):
I'm I had never thought about egg scissors before, and
I'm so happy to know that they work for a
variety of eggs.
Speaker 1 (35:09):
I feel like Lauren, you have said several sentences in
this that I imagine younger Lauren would imagine would never say,
and one is I've never thought about egg scissors before. Yeah,
I don't know.
Speaker 2 (35:28):
I feel like I'm living younger Lauren's best life.
Speaker 1 (35:32):
Good.
Speaker 2 (35:37):
She had severe stage rights, so she wouldn't she would
be really confused about the like entertainment industry thing in general.
But but yeah.
Speaker 1 (35:50):
I think it's fantastic. I'm so happy. Well, thank you
so much to both of these listeners for writing in.
If you'd like to write to us, you can Our
email is hello at savorpod dot com. We're also on
social media.
Speaker 2 (36:06):
You can find us on Blue Sky and Instagram at saverpod,
and we do hope to hear from you.
Speaker 1 (36:12):
Save is production of iHeartRadio.
Speaker 2 (36:14):
For more podcasts from iHeartRadio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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