September 6, 2024 • 30 mins
These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.
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Episode Transcript
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Speaker 1 (00:09):
Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:12):
And I'm Lauren vogel Baum, and today we have an
episode for you about Peery Pierri sauce.
Speaker 3 (00:17):
Yes, any reason this was on your mind?
Speaker 1 (00:20):
Lauren?
Speaker 2 (00:22):
Oh heck was there? I maybe someone wrote in about
it or I was looking for types of hot sauce
because I just do that sometimes.
Speaker 3 (00:34):
M hmm too.
Speaker 2 (00:40):
Yeah, that one's lost of times.
Speaker 1 (00:41):
So here we are, okay, okay, I remember very clearly
the first time I had Peery Pieri that I know of,
and it was it was at Nando's, Okay, be talking
about it was popular office. I heard about Nando's in
(01:02):
her office and I had never been there. When I
was in South Africa.
Speaker 2 (01:09):
Oh right, right, for a work trip.
Speaker 3 (01:10):
Yeah, for a work trip.
Speaker 1 (01:12):
We were going somewhere that was really like a road
trip of where there was just like long stretches of nothing,
and we stopped at what to me looked like the
most random, huge building in the middle of nowhere. It's
like a very fancy truck stop, okay, but it had
(01:34):
a Nando's in it, and it was situated so that
you could look out and there were just all kinds
of wild animals that I'd never seen.
Speaker 3 (01:42):
Oh wow, I'm milling about, uh huh, But yeah, I had.
Speaker 1 (01:47):
I had it, and I really really enjoyed it. But
that was the one and only time I've had it,
And I recently was in d C Washington, d C,
where it has a strong presence. It's a lot of Nando's,
and we kept trying to go and we kept getting
waylaid and I never got to go. So that's the
only time that I know of that I've had Pieri peery.
Speaker 2 (02:10):
I've definitely had a Pieri Piri style dish before, but
but I think I'm not sure that it was with
the traditional peppers. It was probably with like a have
an arrow kind of situation. So now I'm going like, yeah,
I need to explore more. There is Ornando's in the
greater Atlanta area now, so.
Speaker 3 (02:31):
There is, and I think there's some more opening soon.
Speaker 2 (02:34):
Not that they are the be all end all of
no sauce or dish at all.
Speaker 1 (02:39):
I was about to say, before you angrily write in,
I did read several articles right at the end. It
was like, this is your entry level, don't go from there.
So much more out there than this, and some people
were like, this is not even what I would call
pieri piery, which happens all the time in these episodes.
Speaker 3 (02:59):
So oh yeah, So just to acknowledge that.
Speaker 1 (03:01):
Before I signed your email, You're welcome to send it anyway.
Speaker 2 (03:05):
But oh yeah, yeah, yeah no, I mean what I
really want to do is like go to Mozambique or
Portugal and go to a grill house and get some
delicious food from there.
Speaker 3 (03:18):
Me too. Well, we'll see, we'll try see what we
can do. Yeah, yeah, yeah.
Speaker 1 (03:27):
Before we get into this, you can see our past
sauce episodes, perhaps especially our one on Louisiana Hot sauces
and our Siracha update, plus episodes.
Speaker 2 (03:39):
On like the jalapeno pepper and habanero peppers.
Speaker 3 (03:43):
Yes, but I guess that brings us to our question. Sure,
peeriy pierri sauce y.
Speaker 1 (03:52):
What is it?
Speaker 2 (03:54):
Well, peri piery sauce is a type of condiment and
or marinade, with its main ingredient being chili peppers, alongside
things like lemon juice and peel, red wine, vinegar, oil, garlic,
bay leaves, salt, and maybe other herbs and spices. The
types of chilies used can vary and can be anywhere
from more mild to very hot, but the prototypical ones
(04:18):
are perry pery peppers, which are these small, pointy, hot
and fruity peppers that grow pointing upwards and are bright
red when they're ripe. The resulting sauce is bright and
can be quite hot, with complex like fruity and earthy
flavors in there too. It's often used on sort of
mild flavored proteins like chicken, shrimp, or fish, which are
(04:41):
usually charcoal grilled, and the sauce can be employed as
a marinade, a cooking or basting sauce, or a table
condiment or all three. It's a hot and tangy sauce
that will bring a lot of flavor to whatever you're
working with. It's like it's like when you've been inside
(05:03):
for at least a few hours and you step out
and you've like forgotten how bright and warm the sun is,
and it almost overwhelms you with just how like.
Speaker 3 (05:16):
Good it is.
Speaker 2 (05:17):
You know, mm hmm, so good, all right. Pierri Pierri
peppers are a variety in the species Capsicum fruituscans sure
alongside other peppers like the tabasco and the Indonesian peppers
(05:37):
that are often used to make some ball I feel
like a lot of capsicum anim peppers, including like most
of the chili's that we eat, like a cayenne and
paprika and jalapano, taste more vegetable and bitter, whereas capscum,
fruituscans and Capsicum chinense sure like habanarosa, more fruity and bright.
(06:01):
Though maybe that's just me and my pepper sensitivity.
Speaker 3 (06:04):
I don't know.
Speaker 2 (06:05):
Uh yeah, but so okay. Pieri peeri peppers grow on
these short, bushy plants that bloom with small white flowers, which,
if pollinated, will develop into a skinny pointed fruit that
measures like an inch or two maybe up to five centimeters.
When they're mature, they look like elongated Christmas lights. And yeah,
they point upwards towards the sky as they grow instead
(06:26):
of drooping down. Once harvested, they can be used fresh
or frozen, or processed by drying or fermenting. They grow
throughout sub Saharan Africa and are sometimes called African red
devil peppers or African bird s eye chilies, though bird's
eye is a common term applied to a capsicum anim pepper,
(06:48):
also known as the thaie chili, So that's fun and confusing.
They're about the same size and shape. To be fair,
Peri pierries can be up to about twice as spicy
as Thai chili's, though that's up to around one hundred
and seventy five thousand on the Scoville scale. They're like
hotter than cayenne, a little less hot on average than habanaros.
(07:11):
I haven't had them by themselves, but I understand that
they have a sort of earthy, sweet peachy flavor underneath
all the heat spiciness. One oh one. So the spicy
heat or pungency of chili peppers is due to a
molecule called capsaisin, which is a chemical defense mechanism that
some plants have evolved to make the nervous system of
(07:33):
some animals like humans, think that we are actually on fire,
unfortunately for them, like jokes on the plant. That's an
effect that some humans have decided that we really enjoy,
so yep, kind of failing love it at defense. And
what's going on here is that in our permeable mucous membranes,
(07:58):
like in our mouth, capsa is activates the same nerve
pathways that tell us when something is physically warm at
a potentially hazardous level. It's not actually physically dangerous though,
and will not hurt your skin, though it can make
you feel real uncomfortable, sure can.
Speaker 3 (08:19):
Sure.
Speaker 2 (08:24):
The Scoville scale, by the way, refers to this totally
subjective test of the hot and spiciness of chili's that
was developed by one Wilburscoville in nineteen twelve, though it's
now largely carried out by like more precise identification of
capsaicin levels and chilies via various kinds of chromatography. So so, anyway,
(08:45):
these peppers are used to make sauces. The style of
the sauce can vary, and from what I understand, in
Portugal you often find chili infused oils served tableside, whereas
as a condiment, whereas in most other places with peery
peery sauce culture you're gonna find blended chili sauces that
(09:06):
are used throughout the cooking process and or as a
condiment table side. Recipes for these styles can also vary.
For the blended sauce, I've seen oliver, vegetable oil, whatever
type of vinegar lemon juice and or water as the
liquid base. Then often alions like garlic or shallots or onions,
(09:27):
vegetables like carrots, tomatoes or bell peppers, maybe some fresh ginger,
some lemon peel, paprika, salt and black pepper, and herbs
like bay leaf, basil, oregano, or tarragon. The sauce can
be blended smooth and then used either raw or cooked.
Other types of chilies are used to to tweak the
(09:48):
flavor hotter, more mild, sweeter, smokier, etc. And I've seen
a lot of recipes for peery peery grilled dishes that
call for a different marinade with like similar ingredients but
no chili's in there, and maybe some beer or white
wine instead of vinegar, and then they call for the
chili sauce to be based on at the end of
(10:08):
the grilling process. But yeah, you can make these sauces
at home or buy them prepared, and yeah, applying these
sauces to grilled chicken or seafood is super popular. Chicken
prepared this way is often spatchcocked, that is, butchered so
that it can be flattened out by removing the backbone
and then either splitting or removing the breastbone, and then
(10:30):
they're roasted whole. It's a great way to even out
the thickness of different parts of the chicken so that
it all cooks more evenly and with less time. Restaurants
that specialize in Pieri Perry dishes usually have like different
sauce blends with varying heat levels and that you ordered
according to your preference. There side dishes from salads to
(10:52):
cooked vegs, to rice paluff to French fries or fried
plantains help balance the heat. Though the sauce or the
peppers can also go into other dishes, of course, either
during cooking or as like a seasoning sprinkle on top
or made into some kind of dip.
Speaker 1 (11:08):
Yeah yeah, okay, Well, well what about the nutrition.
Speaker 2 (11:14):
I in like, I think I say this in most
episodes about hot sauces, but unless you're anti Reese, I'm
not sure how many people out there are consuming enough
hot sauce for it to make a nutritive difference.
Speaker 3 (11:27):
In their life. Rights. We've got some hot sauce feeds
in our life.
Speaker 2 (11:38):
Oh absolutely, Oh absolutely, I do love a hot sauce,
It's true. Yeah, I don't know. There's some there's some
vitamins and minerals in there or something. It is a
type of food product that has a lot of flavor
bang for its caloric buck eat a vegetable that isn't
hot sauce is my main eye.
Speaker 3 (12:00):
The hots alls all on the vegetable.
Speaker 2 (12:02):
Though, sure, sure got it. Here you go.
Speaker 3 (12:07):
Well, we do have some numbers for you a couple.
Speaker 2 (12:10):
Yeah, all right. There's a Piri Piri Chicken Festival every
August in Gia, Portugal. Twenty twenty four was it's thirty
third year running. They have a music and an art market,
food and drink. The local football club or soccer club
is really deeply involved. If you've ever been, let us know. Yes,
(12:31):
the popular aforementioned fast food Pii piiri chain Nando's has
over one thousand restaurants in over twenty countries around the world.
And this last one isn't a number, but I was
really charmed by it. Apparently, there is a saying in
Swahili that figuratively means like how about you mind your
(12:52):
own business, but literally goes what does a hot pepper
do if you don't eat it?
Speaker 3 (13:00):
Ooh, I like that. I like that a lot.
Speaker 1 (13:10):
I can see how that bring you up short like,
oh wow, I don't know, I don't know. I should
ponder that and my own life and choices. Yeah, yeah,
effective effective. Well, Peery piery has quite the history it.
Speaker 2 (13:29):
Does, and we are going to get into that as
soon as we get back from a quick break for
a word for more sponsors, and we're back. Thank you sponsor, Yes,
thank you, and sorry to cut you off.
Speaker 1 (13:48):
Anny.
Speaker 2 (13:49):
Right before we start, I should have probably mentioned in
like my opening spiel, that I've been using the pronunciation
peery pierri, but it also can be pronounced Perry perry
or Pili pili from what I understand, So here we
are language.
Speaker 1 (14:07):
I feel like you're trying to trip me up. You
put that right before I get started.
Speaker 2 (14:11):
Oh sorry, Yeah, that's been my plan in the entire time.
Speaker 3 (14:15):
I knew it.
Speaker 1 (14:17):
I knew it. No good note, because that is true,
and that did some internet search results. I had to
make sure same thing we're talking about, absolutely, yeah, got it?
Yeah all right, which, speaking of Yes, the history on
this one is messy and contested. Generally, historians believe that
(14:37):
when the Portuguese arrived in South America in the fifteenth century,
they realized the chili pepper's being grown, there could be
a substitute for the highly desired and therefore highly expensive
black pepper. Hence the name confusion around pepper. We've talked
about that in previous Pepper episodes and the black Pepper episode.
Speaker 2 (14:56):
Oh yeah, yeah, that's a fun one. Yeah, or upsetting
but fine.
Speaker 1 (15:00):
Upsetting and confusing book fun. That's our model.
Speaker 3 (15:08):
Slogan, newsab slogan.
Speaker 1 (15:10):
Yeah, there we go.
Speaker 3 (15:11):
All right.
Speaker 1 (15:13):
At first, the Portuguese didn't really take to this chili pepper,
but that didn't stop Portuguese traders from transporting and selling it.
They introduced the peppers into Brazil and from there other
Portuguese traders introduced them to East Africa and Asia, where
they were planted, cultivated, incorporated into cuisines, and traded. This
(15:35):
launched the chili pepper trade and is how these peppers
ended up in dishes around the world. But as you know,
if you've listened to the show, if you've studied history
at all, globalization and colonization are confusing, to say the least.
Some sources argue that the pepper was introduced first to
(15:58):
India by Portuguese trade, and that they spread from there
to East Africa and Asia via trade routes, perhaps a
little bit of both.
Speaker 2 (16:07):
Yeah. Part of the thing is is there's not always
really clear records about all of this, and there were
already lots of trade routes established among those areas and
those peoples when the Portuguese showed up. The word piri
piri does come from a Swahili term for these chili peppers,
(16:28):
which I'm pretty sure also references black pepper in its etymology,
which if that's true, I love, like, I love that.
Just everyone not from the Americas was like, ah, this
stuff burns kind of like black pepper. Huh, that's great.
Speaker 3 (16:47):
It's pretty good, pretty good.
Speaker 1 (16:50):
In Africa, this pepper became an important ingredient in areas
that it was grown in and beyond. It was often
fermented in the sun, unused as a marinade for roasted meats,
kind of like an early version of pie pid. This
is also when the African bird's eyed chili cultivar popped up. However, Okay,
(17:11):
some have pointed out that since the pepper has been
domesticated in Central and South America as far back as
five thousand BCE, that it is very likely people there
were using it in similar preparations before all of this,
Oh sure, yeah, yep. Throughout this time, enslavers and traders
(17:33):
took control of different parts of Africa, and Portugal encouraged
its citizens to settle in their colonies in places like
Angola and Mozambique, and they did, contributing to growing Portuguese
populations in these areas, and this led to an amalgamation
of cuisines based on taste and ingredient availability. Historians believe
the indigenous population adapted the Portuguese tradition of cooking chicken
(17:56):
with lemon into this roasted marinated meat preparation. Many speculate
that peri piri sauce first originated in Mozambique, building off
of this foundation. Some sources also suggest that ingredients like garlic,
red wine, vinegar, and paprika were added into the mix,
along with other European ingredients based on their taste. I
(18:19):
couldn't find that too many places, but yeah.
Speaker 2 (18:22):
Some historians also think that another group of immigrants to
Mozambique had a hand in perhaps not the initial creation,
but the proliferation and maybe like adaptation of this sauce,
those being Gullans who traveled from Portuguese controlled South Asia
to live in Mozambique, primarily during the nineteen twenties to
the nineteen fifties. Goa, of course had its own traditions
(18:46):
of using hot chilis and sauces by that time, and
you can see our vindaloo of Vendalu that is episode
for more on that right.
Speaker 1 (18:55):
And then after Portugal's continued refusal to give up control
of their African colonies, conflicts broke out in many of
them and the nineteen sixties, including Mozambique and Angola, amongst others.
A coup in nineteen seventy four removed the ruling dictatorship
Portugal had installed, and many of those Portuguese settlers fled,
if they hadn't already over the tumultuous preceding years, A
(19:18):
large chunk of them returned to Portugal and they brought
with them the methods and taste for this preparation of
meats and spices from Africa, including Peeri Piiri.
Speaker 2 (19:30):
A restaurant in Gia, Portugal. The aforementioned Gia called Restaurant
Ramirez says that they started serving peiri piri chicken in
nineteen sixty four and they claimed to be the first
in the country.
Speaker 1 (19:44):
Yes, because simultaneously as all of this was going on,
chicken was becoming more affordable and Portugal and its former colonies,
with some families opting to buy whole chickens for grilling
and chicken houses opening across the country that sold like
pretty affordable lunches with chicken for many marinating. This new
influx of chicken with peery pierri sauce was just obvious
(20:08):
and it was tasty.
Speaker 2 (20:10):
Yeah, this was a time when industrial farming methods were
on the rise. Previously, it might have been out of
reach for like the average working family to have meat
be such a prominent part of a meal, except on
like special occasions.
Speaker 3 (20:24):
Yes, okay, so that was what was going on in Portugal.
Speaker 1 (20:29):
Others fled these conflicts to South Africa, leading to a
growing popularity of Portuguese restaurants and takeout in bigger cities.
And I actually found a fascinating article about the history
of restaurants like tracing restaurants in South Africa and oh
so cool. Well anyway, okay, Fernando Duarte and Robert Brosen
(20:53):
purchased one of these restaurants at the time called Chicken
Land in nineteen eighty seven. They loved it, so they're
likes buy it, Yeah, renamed it Nando's. In the nineties,
the franchise went international and popularized Peeri Piri even more,
especially in the UK.
Speaker 3 (21:11):
At first.
Speaker 2 (21:12):
Yeah it got big fast. There were over one hundred
restaurants in South Africa alone by nineteen ninety seven, Just
ten years later. It's also big in Australia and right
does have some outposts here in the States, mostly in
the like DC, Maryland, Virginia area, but also in Chicago
one here in Atlanta up at the perimeter. So I'll
have to go check it out and or find a
(21:34):
better version.
Speaker 1 (21:36):
Yes, both both perhaps to carry you go yeah uh huh.
But as Portuguese immigrants opened restaurants around the world, the
popularity of peery period grew even more, helped along by
an increased interest in trying new foods and food media
exposing a lot of us to things we might not
have heard of before.
Speaker 2 (21:57):
Yeah, and the kind of like trend of hot sauces
that sort of go around once every five or ten years.
Share Yeah Yeah. Nando's is not the only peery pierri
specialization chain in the world by far. There are lots
of others, and I want to eat at all of them.
Speaker 3 (22:18):
It's an admirable goal. Admirable goal.
Speaker 2 (22:22):
Maybe not like every franchise location, although I understand that
the menus are different country to country.
Speaker 1 (22:30):
So oh well, that's how they get you. Now, Lauren
is going to go and bark on a quest.
Speaker 2 (22:44):
Oh, it's going to have so much spicy chicken in it.
It's going to be great.
Speaker 3 (22:48):
Sounds like the best kind of quest. Think you're ready?
Speaker 1 (22:51):
All right, Well, if you have anywhere Lauren should go
on this question, Oh yeah, please let us know.
Speaker 3 (22:59):
But I think that's what we have to say about
Peerry Peery Sauce for now.
Speaker 2 (23:02):
It is it is. We do already have some listener
mail for you, though, and we are going to get
into that as soon as we get back from one
more quick break for a word from our sponsors. And
we're back. Thank you, sponsor, Yes, thank you, and we're
(23:22):
back with.
Speaker 3 (23:27):
Oy.
Speaker 2 (23:32):
Yeah yeah.
Speaker 1 (23:37):
Tracy wrote, I'm listening to the Prickly Pear episode and
am digging it. I grew up in Arizona and I
am very aware of the hazards. When I was a kid,
my sister and I tried to make jam from the
fruits but got so many stickers in our fingers. She's
still upset about it twenty years later, and I don't
blame her. Pro tip the fine spine are hard to
(24:00):
get out with tweezers, but a fine layer of glue
like Elmer's School or wood glue spread over the affected
area and peeled off when dried will usually pull them out,
kind of.
Speaker 3 (24:10):
Like waxing your legs.
Speaker 1 (24:14):
The European history was really interesting. I saw a lot
of prickly pear in Rome. I asked some Italians if
they ate them, and they thought I was kidding. I
had to google pictures of nepals and the fruits to
show them. A lot of people have no idea what
it is. I hosted a party for some Midwest friends.
The prickly pear margarita's were a hit. I think I
(24:36):
have some prickly pear syrup in my fridge, so some
lemonade is in my near future.
Speaker 3 (24:41):
Oh lovely, that.
Speaker 2 (24:43):
Sounds so nice, right, Oh, thanks for thanks for the tips.
Thanks Chriss.
Speaker 1 (24:48):
Elmer's waxing, Yeah, I have thought about that, but you're right,
I see the parallels. Yeah, it makes you feel bad
for the prickly pear cact.
Speaker 2 (25:03):
I. I like, I I appreciate your friend's upset and
us about it. The story reminds me of Annie's continual
upset with lima beans and blanching.
Speaker 1 (25:14):
Uh no, you don't forget something like that one. No,
just don't forget it.
Speaker 2 (25:20):
No, I get it.
Speaker 3 (25:23):
Maybe that is the.
Speaker 1 (25:23):
Case where like the the oop suckers, we like that.
Speaker 3 (25:28):
It's what they should be focusing on. Is this is that?
Speaker 2 (25:32):
Yeah, that's the kind of pain that that is less popular, right, Yeah.
Speaker 3 (25:37):
Preparation, the work of getting to it.
Speaker 2 (25:39):
Yeah, Okay, your your sister, not your friend. Sorry, I
mean your sister might well be your friend. I hope
she is. That That sounds great, But I am also
so curious though about right about these cacti cactuses. I'm
not sure which is more correct in other areas, because
it seems like, right, some cultures are super into them
(26:03):
and some are like, no, that's a hedgerow, what are
you talking about?
Speaker 1 (26:07):
Right?
Speaker 3 (26:08):
Right? So thanks for reporting back on that. Hmm, that's fascinating.
Speaker 2 (26:14):
Sheldon wrote, Believe it or not, up here in the
Frozen North, I grew a prickly pear for a number
of years. I was amazed that a cactus could grow
in my yard and survive winters where the temperatures would
get as low as minus forty lauren. Not any am
I talking celsius or fahrenheit. My plant survived for about
(26:34):
seven years. But what killed it I think was not
the cold, but the humidity in the summer. Mold grew
on the leaves. And you spoke about those darn little needles.
The big ones are no problem, but it's those little,
almost invisible ones. The whole time it was growing, I
never wore gloves while weeding nearby, and I would always
get those little things into the back of my hand,
and they're almost impossible to remove. Do it once, okay,
(26:58):
do it twice? Well, do it a few times a
year For many years, I must be stupid, and I
never ate it. I figured that if I can't keep
my hands away from those spines, there's no way that
thing would come near my tongue. Remember, I'm done. I
can't imagine trying to pull needles from my tongue with
a tweezer. So below is a picture of my Canadian
cactus with its flowers. Notice the basil growing in front
(27:21):
of it. I can't find the pictures of the cactus
with the tulips behind it. Oh yeah, and while I'm
talking to you, it was a while ago your HP
Sauce episode, seventy years and I never tasted it. You
guys maybe want to try it. It took me a
while to remember while shopping, but I recently got some
to try it. It's well, it's I can think of
(27:41):
a few things to use it for. But you guys
got the septagenarian to try something he never had before.
Speaker 1 (27:49):
Good on you, friend, Yeah, yes, on you. It doesn't
always have to work out, but try to things.
Speaker 2 (27:56):
Yeah, oh absolutely. I For me, part of the fun
of try new things is like, maybe I won't like it.
This could be a very unpleasant experience. I don't know.
Speaker 3 (28:05):
Yeah, the excitement of it all.
Speaker 2 (28:09):
A danger.
Speaker 3 (28:10):
Yeah, very mild, very mild.
Speaker 1 (28:14):
I bet you can find some stuff you might It
might maybe not be your favorite thing, but we'll work
you would.
Speaker 2 (28:19):
Work on or with or you know, into sure.
Speaker 1 (28:23):
Yeah, Oh okay.
Speaker 2 (28:29):
About the about the temperature when you get as low
as minus forty, I didn't look this up on purpose,
I guess I guess I could have after the fact
and then reported on my initial guess. I'm pretty sure
that when something is minus forty, it's both minus forty
and fahrenheit and celsius because of some heck and weird
(28:51):
way that those two temperature scales work. I'm pretty sure
that's accurate. And now we'll never know because I failed
to look it up before recording, and there's no way
of pausing.
Speaker 3 (29:05):
No one will write in about it. Oh yeah I
can't look it up.
Speaker 2 (29:09):
Nope, nope, not right now, not never.
Speaker 3 (29:12):
Yeah. Well, I appreciate the.
Speaker 1 (29:20):
Sometimes you just lessons, minor lessons aren't learned. It doesn't
matter how many pricks you get from these little sparts.
Speaker 2 (29:29):
Yeah, you're like, maybe it won't happen this time, or
you just don't think about it. Yeah, sure, yeah that too.
Speaker 3 (29:36):
Yeah.
Speaker 2 (29:36):
I have to remind myself while cooking about once an
occurrence of cooking, I'm like, oh hot, things are hot,
don't put your hand on that.
Speaker 1 (29:46):
Yes, yes, I actually have a band aid on from
similar experience very recently, so right there with you.
Speaker 3 (29:55):
Ye. But a very very lovely Canadian cactus. Yes, yes,
they're cute. I find them cute.
Speaker 1 (30:04):
Oh yeah, yeah, yeah, I'm sad, sad that it didn't
make it, but it had a good seven years.
Speaker 2 (30:12):
Yeah, that's a that's a great span.
Speaker 3 (30:14):
Yeah.
Speaker 1 (30:17):
Well, thank you so much both of those listeners for
writing in. If you would like to try to us,
you can or emails hello at savorpod dot com.
Speaker 2 (30:25):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod, and we do hope to
hear from you. Savor is production of iHeartRadio four more
podcasts my heart Radio. You can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way
Hello, and welcome to Saber production of iHeartRadio. I'm Annie Reese.
Speaker 2 (00:12):
And I'm Lauren vogel Baum, and today we have an
episode for you about Peery Pierri sauce.
Speaker 3 (00:17):
Yes, any reason this was on your mind?
Speaker 1 (00:20):
Lauren?
Speaker 2 (00:22):
Oh heck was there? I maybe someone wrote in about
it or I was looking for types of hot sauce
because I just do that sometimes.
Speaker 3 (00:34):
M hmm too.
Speaker 2 (00:40):
Yeah, that one's lost of times.
Speaker 1 (00:41):
So here we are, okay, okay, I remember very clearly
the first time I had Peery Pieri that I know of,
and it was it was at Nando's, Okay, be talking
about it was popular office. I heard about Nando's in
(01:02):
her office and I had never been there. When I
was in South Africa.
Speaker 2 (01:09):
Oh right, right, for a work trip.
Speaker 3 (01:10):
Yeah, for a work trip.
Speaker 1 (01:12):
We were going somewhere that was really like a road
trip of where there was just like long stretches of nothing,
and we stopped at what to me looked like the
most random, huge building in the middle of nowhere. It's
like a very fancy truck stop, okay, but it had
(01:34):
a Nando's in it, and it was situated so that
you could look out and there were just all kinds
of wild animals that I'd never seen.
Speaker 3 (01:42):
Oh wow, I'm milling about, uh huh, But yeah, I had.
Speaker 1 (01:47):
I had it, and I really really enjoyed it. But
that was the one and only time I've had it,
And I recently was in d C Washington, d C,
where it has a strong presence. It's a lot of Nando's,
and we kept trying to go and we kept getting
waylaid and I never got to go. So that's the
only time that I know of that I've had Pieri peery.
Speaker 2 (02:10):
I've definitely had a Pieri Piri style dish before, but
but I think I'm not sure that it was with
the traditional peppers. It was probably with like a have
an arrow kind of situation. So now I'm going like, yeah,
I need to explore more. There is Ornando's in the
greater Atlanta area now, so.
Speaker 3 (02:31):
There is, and I think there's some more opening soon.
Speaker 2 (02:34):
Not that they are the be all end all of
no sauce or dish at all.
Speaker 1 (02:39):
I was about to say, before you angrily write in,
I did read several articles right at the end. It
was like, this is your entry level, don't go from there.
So much more out there than this, and some people
were like, this is not even what I would call
pieri piery, which happens all the time in these episodes.
Speaker 3 (02:59):
So oh yeah, So just to acknowledge that.
Speaker 1 (03:01):
Before I signed your email, You're welcome to send it anyway.
Speaker 2 (03:05):
But oh yeah, yeah, yeah no, I mean what I
really want to do is like go to Mozambique or
Portugal and go to a grill house and get some
delicious food from there.
Speaker 3 (03:18):
Me too. Well, we'll see, we'll try see what we
can do. Yeah, yeah, yeah.
Speaker 1 (03:27):
Before we get into this, you can see our past
sauce episodes, perhaps especially our one on Louisiana Hot sauces
and our Siracha update, plus episodes.
Speaker 2 (03:39):
On like the jalapeno pepper and habanero peppers.
Speaker 3 (03:43):
Yes, but I guess that brings us to our question. Sure,
peeriy pierri sauce y.
Speaker 1 (03:52):
What is it?
Speaker 2 (03:54):
Well, peri piery sauce is a type of condiment and
or marinade, with its main ingredient being chili peppers, alongside
things like lemon juice and peel, red wine, vinegar, oil, garlic,
bay leaves, salt, and maybe other herbs and spices. The
types of chilies used can vary and can be anywhere
from more mild to very hot, but the prototypical ones
(04:18):
are perry pery peppers, which are these small, pointy, hot
and fruity peppers that grow pointing upwards and are bright
red when they're ripe. The resulting sauce is bright and
can be quite hot, with complex like fruity and earthy
flavors in there too. It's often used on sort of
mild flavored proteins like chicken, shrimp, or fish, which are
(04:41):
usually charcoal grilled, and the sauce can be employed as
a marinade, a cooking or basting sauce, or a table
condiment or all three. It's a hot and tangy sauce
that will bring a lot of flavor to whatever you're
working with. It's like it's like when you've been inside
(05:03):
for at least a few hours and you step out
and you've like forgotten how bright and warm the sun is,
and it almost overwhelms you with just how like.
Speaker 3 (05:16):
Good it is.
Speaker 2 (05:17):
You know, mm hmm, so good, all right. Pierri Pierri
peppers are a variety in the species Capsicum fruituscans sure
alongside other peppers like the tabasco and the Indonesian peppers
(05:37):
that are often used to make some ball I feel
like a lot of capsicum anim peppers, including like most
of the chili's that we eat, like a cayenne and
paprika and jalapano, taste more vegetable and bitter, whereas capscum,
fruituscans and Capsicum chinense sure like habanarosa, more fruity and bright.
(06:01):
Though maybe that's just me and my pepper sensitivity.
Speaker 3 (06:04):
I don't know.
Speaker 2 (06:05):
Uh yeah, but so okay. Pieri peeri peppers grow on
these short, bushy plants that bloom with small white flowers, which,
if pollinated, will develop into a skinny pointed fruit that
measures like an inch or two maybe up to five centimeters.
When they're mature, they look like elongated Christmas lights. And yeah,
they point upwards towards the sky as they grow instead
(06:26):
of drooping down. Once harvested, they can be used fresh
or frozen, or processed by drying or fermenting. They grow
throughout sub Saharan Africa and are sometimes called African red
devil peppers or African bird s eye chilies, though bird's
eye is a common term applied to a capsicum anim pepper,
(06:48):
also known as the thaie chili, So that's fun and confusing.
They're about the same size and shape. To be fair,
Peri pierries can be up to about twice as spicy
as Thai chili's, though that's up to around one hundred
and seventy five thousand on the Scoville scale. They're like
hotter than cayenne, a little less hot on average than habanaros.
(07:11):
I haven't had them by themselves, but I understand that
they have a sort of earthy, sweet peachy flavor underneath
all the heat spiciness. One oh one. So the spicy
heat or pungency of chili peppers is due to a
molecule called capsaisin, which is a chemical defense mechanism that
some plants have evolved to make the nervous system of
(07:33):
some animals like humans, think that we are actually on fire,
unfortunately for them, like jokes on the plant. That's an
effect that some humans have decided that we really enjoy,
so yep, kind of failing love it at defense. And
what's going on here is that in our permeable mucous membranes,
(07:58):
like in our mouth, capsa is activates the same nerve
pathways that tell us when something is physically warm at
a potentially hazardous level. It's not actually physically dangerous though,
and will not hurt your skin, though it can make
you feel real uncomfortable, sure can.
Speaker 3 (08:19):
Sure.
Speaker 2 (08:24):
The Scoville scale, by the way, refers to this totally
subjective test of the hot and spiciness of chili's that
was developed by one Wilburscoville in nineteen twelve, though it's
now largely carried out by like more precise identification of
capsaicin levels and chilies via various kinds of chromatography. So so, anyway,
(08:45):
these peppers are used to make sauces. The style of
the sauce can vary, and from what I understand, in
Portugal you often find chili infused oils served tableside, whereas
as a condiment, whereas in most other places with peery
peery sauce culture you're gonna find blended chili sauces that
(09:06):
are used throughout the cooking process and or as a
condiment table side. Recipes for these styles can also vary.
For the blended sauce, I've seen oliver, vegetable oil, whatever
type of vinegar lemon juice and or water as the
liquid base. Then often alions like garlic or shallots or onions,
(09:27):
vegetables like carrots, tomatoes or bell peppers, maybe some fresh ginger,
some lemon peel, paprika, salt and black pepper, and herbs
like bay leaf, basil, oregano, or tarragon. The sauce can
be blended smooth and then used either raw or cooked.
Other types of chilies are used to to tweak the
(09:48):
flavor hotter, more mild, sweeter, smokier, etc. And I've seen
a lot of recipes for peery peery grilled dishes that
call for a different marinade with like similar ingredients but
no chili's in there, and maybe some beer or white
wine instead of vinegar, and then they call for the
chili sauce to be based on at the end of
(10:08):
the grilling process. But yeah, you can make these sauces
at home or buy them prepared, and yeah, applying these
sauces to grilled chicken or seafood is super popular. Chicken
prepared this way is often spatchcocked, that is, butchered so
that it can be flattened out by removing the backbone
and then either splitting or removing the breastbone, and then
(10:30):
they're roasted whole. It's a great way to even out
the thickness of different parts of the chicken so that
it all cooks more evenly and with less time. Restaurants
that specialize in Pieri Perry dishes usually have like different
sauce blends with varying heat levels and that you ordered
according to your preference. There side dishes from salads to
(10:52):
cooked vegs, to rice paluff to French fries or fried
plantains help balance the heat. Though the sauce or the
peppers can also go into other dishes, of course, either
during cooking or as like a seasoning sprinkle on top
or made into some kind of dip.
Speaker 1 (11:08):
Yeah yeah, okay, Well, well what about the nutrition.
Speaker 2 (11:14):
I in like, I think I say this in most
episodes about hot sauces, but unless you're anti Reese, I'm
not sure how many people out there are consuming enough
hot sauce for it to make a nutritive difference.
Speaker 3 (11:27):
In their life. Rights. We've got some hot sauce feeds
in our life.
Speaker 2 (11:38):
Oh absolutely, Oh absolutely, I do love a hot sauce,
It's true. Yeah, I don't know. There's some there's some
vitamins and minerals in there or something. It is a
type of food product that has a lot of flavor
bang for its caloric buck eat a vegetable that isn't
hot sauce is my main eye.
Speaker 3 (12:00):
The hots alls all on the vegetable.
Speaker 2 (12:02):
Though, sure, sure got it. Here you go.
Speaker 3 (12:07):
Well, we do have some numbers for you a couple.
Speaker 2 (12:10):
Yeah, all right. There's a Piri Piri Chicken Festival every
August in Gia, Portugal. Twenty twenty four was it's thirty
third year running. They have a music and an art market,
food and drink. The local football club or soccer club
is really deeply involved. If you've ever been, let us know. Yes,
(12:31):
the popular aforementioned fast food Pii piiri chain Nando's has
over one thousand restaurants in over twenty countries around the world.
And this last one isn't a number, but I was
really charmed by it. Apparently, there is a saying in
Swahili that figuratively means like how about you mind your
(12:52):
own business, but literally goes what does a hot pepper
do if you don't eat it?
Speaker 3 (13:00):
Ooh, I like that. I like that a lot.
Speaker 1 (13:10):
I can see how that bring you up short like,
oh wow, I don't know, I don't know. I should
ponder that and my own life and choices. Yeah, yeah,
effective effective. Well, Peery piery has quite the history it.
Speaker 2 (13:29):
Does, and we are going to get into that as
soon as we get back from a quick break for
a word for more sponsors, and we're back. Thank you sponsor, Yes,
thank you, and sorry to cut you off.
Speaker 1 (13:48):
Anny.
Speaker 2 (13:49):
Right before we start, I should have probably mentioned in
like my opening spiel, that I've been using the pronunciation
peery pierri, but it also can be pronounced Perry perry
or Pili pili from what I understand, So here we
are language.
Speaker 1 (14:07):
I feel like you're trying to trip me up. You
put that right before I get started.
Speaker 2 (14:11):
Oh sorry, Yeah, that's been my plan in the entire time.
Speaker 3 (14:15):
I knew it.
Speaker 1 (14:17):
I knew it. No good note, because that is true,
and that did some internet search results. I had to
make sure same thing we're talking about, absolutely, yeah, got it?
Yeah all right, which, speaking of Yes, the history on
this one is messy and contested. Generally, historians believe that
(14:37):
when the Portuguese arrived in South America in the fifteenth century,
they realized the chili pepper's being grown, there could be
a substitute for the highly desired and therefore highly expensive
black pepper. Hence the name confusion around pepper. We've talked
about that in previous Pepper episodes and the black Pepper episode.
Speaker 2 (14:56):
Oh yeah, yeah, that's a fun one. Yeah, or upsetting
but fine.
Speaker 1 (15:00):
Upsetting and confusing book fun. That's our model.
Speaker 3 (15:08):
Slogan, newsab slogan.
Speaker 1 (15:10):
Yeah, there we go.
Speaker 3 (15:11):
All right.
Speaker 1 (15:13):
At first, the Portuguese didn't really take to this chili pepper,
but that didn't stop Portuguese traders from transporting and selling it.
They introduced the peppers into Brazil and from there other
Portuguese traders introduced them to East Africa and Asia, where
they were planted, cultivated, incorporated into cuisines, and traded. This
(15:35):
launched the chili pepper trade and is how these peppers
ended up in dishes around the world. But as you know,
if you've listened to the show, if you've studied history
at all, globalization and colonization are confusing, to say the least.
Some sources argue that the pepper was introduced first to
(15:58):
India by Portuguese trade, and that they spread from there
to East Africa and Asia via trade routes, perhaps a
little bit of both.
Speaker 2 (16:07):
Yeah. Part of the thing is is there's not always
really clear records about all of this, and there were
already lots of trade routes established among those areas and
those peoples when the Portuguese showed up. The word piri
piri does come from a Swahili term for these chili peppers,
(16:28):
which I'm pretty sure also references black pepper in its etymology,
which if that's true, I love, like, I love that.
Just everyone not from the Americas was like, ah, this
stuff burns kind of like black pepper. Huh, that's great.
Speaker 3 (16:47):
It's pretty good, pretty good.
Speaker 1 (16:50):
In Africa, this pepper became an important ingredient in areas
that it was grown in and beyond. It was often
fermented in the sun, unused as a marinade for roasted meats,
kind of like an early version of pie pid. This
is also when the African bird's eyed chili cultivar popped up. However, Okay,
(17:11):
some have pointed out that since the pepper has been
domesticated in Central and South America as far back as
five thousand BCE, that it is very likely people there
were using it in similar preparations before all of this,
Oh sure, yeah, yep. Throughout this time, enslavers and traders
(17:33):
took control of different parts of Africa, and Portugal encouraged
its citizens to settle in their colonies in places like
Angola and Mozambique, and they did, contributing to growing Portuguese
populations in these areas, and this led to an amalgamation
of cuisines based on taste and ingredient availability. Historians believe
the indigenous population adapted the Portuguese tradition of cooking chicken
(17:56):
with lemon into this roasted marinated meat preparation. Many speculate
that peri piri sauce first originated in Mozambique, building off
of this foundation. Some sources also suggest that ingredients like garlic,
red wine, vinegar, and paprika were added into the mix,
along with other European ingredients based on their taste. I
(18:19):
couldn't find that too many places, but yeah.
Speaker 2 (18:22):
Some historians also think that another group of immigrants to
Mozambique had a hand in perhaps not the initial creation,
but the proliferation and maybe like adaptation of this sauce,
those being Gullans who traveled from Portuguese controlled South Asia
to live in Mozambique, primarily during the nineteen twenties to
the nineteen fifties. Goa, of course had its own traditions
(18:46):
of using hot chilis and sauces by that time, and
you can see our vindaloo of Vendalu that is episode
for more on that right.
Speaker 1 (18:55):
And then after Portugal's continued refusal to give up control
of their African colonies, conflicts broke out in many of
them and the nineteen sixties, including Mozambique and Angola, amongst others.
A coup in nineteen seventy four removed the ruling dictatorship
Portugal had installed, and many of those Portuguese settlers fled,
if they hadn't already over the tumultuous preceding years, A
(19:18):
large chunk of them returned to Portugal and they brought
with them the methods and taste for this preparation of
meats and spices from Africa, including Peeri Piiri.
Speaker 2 (19:30):
A restaurant in Gia, Portugal. The aforementioned Gia called Restaurant
Ramirez says that they started serving peiri piri chicken in
nineteen sixty four and they claimed to be the first
in the country.
Speaker 1 (19:44):
Yes, because simultaneously as all of this was going on,
chicken was becoming more affordable and Portugal and its former colonies,
with some families opting to buy whole chickens for grilling
and chicken houses opening across the country that sold like
pretty affordable lunches with chicken for many marinating. This new
influx of chicken with peery pierri sauce was just obvious
(20:08):
and it was tasty.
Speaker 2 (20:10):
Yeah, this was a time when industrial farming methods were
on the rise. Previously, it might have been out of
reach for like the average working family to have meat
be such a prominent part of a meal, except on
like special occasions.
Speaker 3 (20:24):
Yes, okay, so that was what was going on in Portugal.
Speaker 1 (20:29):
Others fled these conflicts to South Africa, leading to a
growing popularity of Portuguese restaurants and takeout in bigger cities.
And I actually found a fascinating article about the history
of restaurants like tracing restaurants in South Africa and oh
so cool. Well anyway, okay, Fernando Duarte and Robert Brosen
(20:53):
purchased one of these restaurants at the time called Chicken
Land in nineteen eighty seven. They loved it, so they're
likes buy it, Yeah, renamed it Nando's. In the nineties,
the franchise went international and popularized Peeri Piri even more,
especially in the UK.
Speaker 3 (21:11):
At first.
Speaker 2 (21:12):
Yeah it got big fast. There were over one hundred
restaurants in South Africa alone by nineteen ninety seven, Just
ten years later. It's also big in Australia and right
does have some outposts here in the States, mostly in
the like DC, Maryland, Virginia area, but also in Chicago
one here in Atlanta up at the perimeter. So I'll
have to go check it out and or find a
(21:34):
better version.
Speaker 1 (21:36):
Yes, both both perhaps to carry you go yeah uh huh.
But as Portuguese immigrants opened restaurants around the world, the
popularity of peery period grew even more, helped along by
an increased interest in trying new foods and food media
exposing a lot of us to things we might not
have heard of before.
Speaker 2 (21:57):
Yeah, and the kind of like trend of hot sauces
that sort of go around once every five or ten years.
Share Yeah Yeah. Nando's is not the only peery pierri
specialization chain in the world by far. There are lots
of others, and I want to eat at all of them.
Speaker 3 (22:18):
It's an admirable goal. Admirable goal.
Speaker 2 (22:22):
Maybe not like every franchise location, although I understand that
the menus are different country to country.
Speaker 1 (22:30):
So oh well, that's how they get you. Now, Lauren
is going to go and bark on a quest.
Speaker 2 (22:44):
Oh, it's going to have so much spicy chicken in it.
It's going to be great.
Speaker 3 (22:48):
Sounds like the best kind of quest. Think you're ready?
Speaker 1 (22:51):
All right, Well, if you have anywhere Lauren should go
on this question, Oh yeah, please let us know.
Speaker 3 (22:59):
But I think that's what we have to say about
Peerry Peery Sauce for now.
Speaker 2 (23:02):
It is it is. We do already have some listener
mail for you, though, and we are going to get
into that as soon as we get back from one
more quick break for a word from our sponsors. And
we're back. Thank you, sponsor, Yes, thank you, and we're
(23:22):
back with.
Speaker 3 (23:27):
Oy.
Speaker 2 (23:32):
Yeah yeah.
Speaker 1 (23:37):
Tracy wrote, I'm listening to the Prickly Pear episode and
am digging it. I grew up in Arizona and I
am very aware of the hazards. When I was a kid,
my sister and I tried to make jam from the
fruits but got so many stickers in our fingers. She's
still upset about it twenty years later, and I don't
blame her. Pro tip the fine spine are hard to
(24:00):
get out with tweezers, but a fine layer of glue
like Elmer's School or wood glue spread over the affected
area and peeled off when dried will usually pull them out,
kind of.
Speaker 3 (24:10):
Like waxing your legs.
Speaker 1 (24:14):
The European history was really interesting. I saw a lot
of prickly pear in Rome. I asked some Italians if
they ate them, and they thought I was kidding. I
had to google pictures of nepals and the fruits to
show them. A lot of people have no idea what
it is. I hosted a party for some Midwest friends.
The prickly pear margarita's were a hit. I think I
(24:36):
have some prickly pear syrup in my fridge, so some
lemonade is in my near future.
Speaker 3 (24:41):
Oh lovely, that.
Speaker 2 (24:43):
Sounds so nice, right, Oh, thanks for thanks for the tips.
Thanks Chriss.
Speaker 1 (24:48):
Elmer's waxing, Yeah, I have thought about that, but you're right,
I see the parallels. Yeah, it makes you feel bad
for the prickly pear cact.
Speaker 2 (25:03):
I. I like, I I appreciate your friend's upset and
us about it. The story reminds me of Annie's continual
upset with lima beans and blanching.
Speaker 1 (25:14):
Uh no, you don't forget something like that one. No,
just don't forget it.
Speaker 2 (25:20):
No, I get it.
Speaker 3 (25:23):
Maybe that is the.
Speaker 1 (25:23):
Case where like the the oop suckers, we like that.
Speaker 3 (25:28):
It's what they should be focusing on. Is this is that?
Speaker 2 (25:32):
Yeah, that's the kind of pain that that is less popular, right, Yeah.
Speaker 3 (25:37):
Preparation, the work of getting to it.
Speaker 2 (25:39):
Yeah, Okay, your your sister, not your friend. Sorry, I
mean your sister might well be your friend. I hope
she is. That That sounds great, But I am also
so curious though about right about these cacti cactuses. I'm
not sure which is more correct in other areas, because
it seems like, right, some cultures are super into them
(26:03):
and some are like, no, that's a hedgerow, what are
you talking about?
Speaker 1 (26:07):
Right?
Speaker 3 (26:08):
Right? So thanks for reporting back on that. Hmm, that's fascinating.
Speaker 2 (26:14):
Sheldon wrote, Believe it or not, up here in the
Frozen North, I grew a prickly pear for a number
of years. I was amazed that a cactus could grow
in my yard and survive winters where the temperatures would
get as low as minus forty lauren. Not any am
I talking celsius or fahrenheit. My plant survived for about
(26:34):
seven years. But what killed it I think was not
the cold, but the humidity in the summer. Mold grew
on the leaves. And you spoke about those darn little needles.
The big ones are no problem, but it's those little,
almost invisible ones. The whole time it was growing, I
never wore gloves while weeding nearby, and I would always
get those little things into the back of my hand,
and they're almost impossible to remove. Do it once, okay,
(26:58):
do it twice? Well, do it a few times a
year For many years, I must be stupid, and I
never ate it. I figured that if I can't keep
my hands away from those spines, there's no way that
thing would come near my tongue. Remember, I'm done. I
can't imagine trying to pull needles from my tongue with
a tweezer. So below is a picture of my Canadian
cactus with its flowers. Notice the basil growing in front
(27:21):
of it. I can't find the pictures of the cactus
with the tulips behind it. Oh yeah, and while I'm
talking to you, it was a while ago your HP
Sauce episode, seventy years and I never tasted it. You
guys maybe want to try it. It took me a
while to remember while shopping, but I recently got some
to try it. It's well, it's I can think of
(27:41):
a few things to use it for. But you guys
got the septagenarian to try something he never had before.
Speaker 1 (27:49):
Good on you, friend, Yeah, yes, on you. It doesn't
always have to work out, but try to things.
Speaker 2 (27:56):
Yeah, oh absolutely. I For me, part of the fun
of try new things is like, maybe I won't like it.
This could be a very unpleasant experience. I don't know.
Speaker 3 (28:05):
Yeah, the excitement of it all.
Speaker 2 (28:09):
A danger.
Speaker 3 (28:10):
Yeah, very mild, very mild.
Speaker 1 (28:14):
I bet you can find some stuff you might It
might maybe not be your favorite thing, but we'll work
you would.
Speaker 2 (28:19):
Work on or with or you know, into sure.
Speaker 1 (28:23):
Yeah, Oh okay.
Speaker 2 (28:29):
About the about the temperature when you get as low
as minus forty, I didn't look this up on purpose,
I guess I guess I could have after the fact
and then reported on my initial guess. I'm pretty sure
that when something is minus forty, it's both minus forty
and fahrenheit and celsius because of some heck and weird
(28:51):
way that those two temperature scales work. I'm pretty sure
that's accurate. And now we'll never know because I failed
to look it up before recording, and there's no way
of pausing.
Speaker 3 (29:05):
No one will write in about it. Oh yeah I
can't look it up.
Speaker 2 (29:09):
Nope, nope, not right now, not never.
Speaker 3 (29:12):
Yeah. Well, I appreciate the.
Speaker 1 (29:20):
Sometimes you just lessons, minor lessons aren't learned. It doesn't
matter how many pricks you get from these little sparts.
Speaker 2 (29:29):
Yeah, you're like, maybe it won't happen this time, or
you just don't think about it. Yeah, sure, yeah that too.
Speaker 3 (29:36):
Yeah.
Speaker 2 (29:36):
I have to remind myself while cooking about once an
occurrence of cooking, I'm like, oh hot, things are hot,
don't put your hand on that.
Speaker 1 (29:46):
Yes, yes, I actually have a band aid on from
similar experience very recently, so right there with you.
Speaker 3 (29:55):
Ye. But a very very lovely Canadian cactus. Yes, yes,
they're cute. I find them cute.
Speaker 1 (30:04):
Oh yeah, yeah, yeah, I'm sad, sad that it didn't
make it, but it had a good seven years.
Speaker 2 (30:12):
Yeah, that's a that's a great span.
Speaker 3 (30:14):
Yeah.
Speaker 1 (30:17):
Well, thank you so much both of those listeners for
writing in. If you would like to try to us,
you can or emails hello at savorpod dot com.
Speaker 2 (30:25):
We're also on social media. You can find us on Twitter, Facebook,
and Instagram at saver pod, and we do hope to
hear from you. Savor is production of iHeartRadio four more
podcasts my heart Radio. You can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Thanks as always to our super producers Dylan Fagan and
Andrew Howard. Thanks to you for listening, and we hope
that lots more good things are coming your way
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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