September 25, 2025 • 31 mins
This category of casseroles encompasses both sweet and savory flavors and starches of many kinds, but it all comes down to comfort food. Anney and Lauren noodle about history and cultures behind kugel.
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Speaker 1 (00:09):
Hello, and welcome to Saber production of iHeartRadio.
Speaker 2 (00:11):
I'm Any and I'm Lauren Vogelbaum, and today we have
an episode for you about Koogle. Yes, and I think
you have an answered for my question this time, Lauren, Well,
is there any particular reason this was on your mind?
Speaker 1 (00:27):
Yes?
Speaker 2 (00:27):
So, as we record this, we are in the first
couple days of the Jewish New Year of Russia Shana,
Happy new Year to everyone celebrating Shaunatova. We're moving towards
Yam Kapor. This is a time in the Jewish tradition
of reflection and connection. And yeah, I do have to
(00:48):
say that it's a weird time to be a person
of Jewish heritage in the US and the world right now.
You know, we're a food show, which is why we're
talking about Google today. So so you know, all I'm
going to say about that is that it's certainly not
(01:09):
anti semitic to a question authoritarian and genocidal regimes. It
is in fact inherently Jewish to ask hard questions. And
it's my fervent hope that we all find more reflection
and connection. So yeah, let's talk about this comfort food.
Speaker 1 (01:28):
Yes, let us talk about it because I've never had Google,
and I have to say, Lauren, I did a lot
of research and I read a lot of papers, and
I'm still a little confused about what it is.
Speaker 2 (01:48):
That's that's it can be a lot of things. So
that's something we'll be able to kind of organize.
Speaker 1 (01:57):
The categories here, I certainly hope. So I feel like
I have a good handle on the basics. Yeah, but
I so I left being reminded of our episode on Ambrosia,
where I felt like, at the end, I gave you
a lot of different ways ambrosia can look, but I
(02:17):
don't think it means the same to anything.
Speaker 2 (02:19):
No, no, and I was still vaguely confused about most
of them.
Speaker 3 (02:23):
Yeah, that's the koogle is a dish that.
Speaker 2 (02:25):
I grew up with in a few different ways, usually
right around holiday dinners.
Speaker 3 (02:31):
And uh I and I love it.
Speaker 2 (02:34):
I mean, it's a it's a casserole people, It's delicious,
you know, come on.
Speaker 1 (02:42):
Yes, I'm very like I think the noodle one would
absolutely be my jam, like the savory noodle one, probably
the savory potato one, because I'm more of a savory person,
sweet person, and I do love a good savory castrole.
So I think I'd be into it, but I cannot
wait to hear all your breakdown of all these varieties.
Speaker 2 (03:05):
Okay, yes, yeah, yeah, yeah, we do have some related
past episodes though.
Speaker 1 (03:12):
We do lotkas matza, filter fish.
Speaker 2 (03:16):
Sure, Zimmy's or zimmis, depending on how you say it.
Knish's kind of sort of cream cheese, sour cream cottage cheese.
Speaker 3 (03:25):
Yeah.
Speaker 1 (03:25):
Sure, And I'm just gonna throw ambrosion in there. Yeah.
I really really feel like, especially when the US came
in and was like, let's add let's add candied fruits
to this, I just feel there are some similar similarities.
So I guess that brings us to our Oh gosh,
(03:46):
it does, Yeah, Google, what is it?
Speaker 3 (03:53):
Well?
Speaker 2 (03:54):
Coogel is a category of casse roles that can take
a number of forms, but basically what you're looking at
is some kind of usually starchy main ingredient bound together
with egg, lightly seasoned, and then baked into a comfort
food side dish.
Speaker 3 (04:13):
Yeah.
Speaker 2 (04:14):
That main ingredient can be egg noodles or grated potatoes
or rice or something else. The coogol can be made
sweet with sugar and additions like raisins and cinnamon, or
can be made savory with things like onion and maybe
chicken fat. Cogol can be a little bit of both.
In any case, they can be made creamy or sort
(04:35):
of custardy with milk or other dairy, especially fresh cultured
dairy like cream cheese or sour cream. They're often SEMy,
firm in texture, like kind of dense, like you could
cut a square or a wedge out out of a
casserole dish or a pan and it would stay standing.
Speaker 1 (04:53):
Yeah.
Speaker 2 (04:55):
They can be served cool or room temperature or warm.
Often served as a side dish, especially at festive holiday
family meals like russiashan at dinner. Though, because it's so adaptable,
it can also work as like a breakfast food or
a real solid snack or dessert. It's yeah, it's a
starchy cast world. Cogel is like it's like being inside
(05:17):
of a particularly cozy blanket.
Speaker 1 (05:19):
Fort Mmmm that sounds nice. Yeah, what what kind did you?
You grew up with?
Speaker 2 (05:27):
What little little bit of everything? A sweet noodle coggels
and also a savory potato ones?
Speaker 1 (05:36):
M hm sounds good?
Speaker 2 (05:39):
Yeah yeah, so okay, So so yeah, let's kind of
try to because because I just gave y'all a lot.
So we've got a few categories. Okay, you've got like savory,
too sweet, and then you've got dairy to non dairy,
all right, And typically a potato cogel is going to
be savory and non dairy. A rice cogel is gonna
(06:02):
be sweet and dairy, sort of like a rice pudding. Okay,
and a noodle cogel can be either. However, you can
do what you want. I cannot and will not stop you.
You can also have other starches like bread or a
mazza as a main ingredient. You can add all kinds
(06:24):
of things. A savory cogel might have some vegetables in it,
so like for a potato cogl you might you know,
if you're going with grated potatoes, you might go go grated.
Speaker 3 (06:34):
In general.
Speaker 2 (06:35):
You might add some like grated onion and zucchini and carrot.
But it's basically just like a big old haash brown.
You can go anywhere with a potato cogl Really, a
savory noodle cogel might have some onion or other alium,
maybe some chopped spinach or mushrooms. You can have vegetables
be the main ingredient like a like a broccoli or
spinach coogl maybe with some mazza meal in there as
(06:57):
like a starchy element to kind of help bind everything together.
In any case, with a savory one, you could add
some ground beef or chopped chicken, or maybe liver sometimes
in like a center layer between a top and bottom
layer of starch. Or your coogel could be flavored with
some schmaltz, some chicken fat. Jewish dietary rules prohibit eating
(07:19):
dairy and meat in the same meal, so a you
do find schmaltz in a lot of traditional recipes as
like a non dairy substitute for butter from regions where
they didn't have access to olive oil traditionally, So that's
a schmaltz is a flavoring for that reason a lot
of the time. And b relatedly, you're not really going
(07:43):
to encounter creamy coogels that also contain meat. Speaking of
creamy coogls, savory coogels and especially savory noodle cogels can
contain creamy elements like sour cream or cream cheese to
help make a sauce with the egg and kind of
bind everything together. Yeah, you can also flavor a cogle
(08:04):
with cheese like a parmesan or you know, whatever you want.
Seasonings tend to be fairly simple, like just salt and pepper,
but there's no reason to not add I don't know,
a caraway or fresh herbs or whatever you like, caramelize
those onions go crazy.
Speaker 1 (08:21):
Yeah, Happy New Year, right.
Speaker 2 (08:23):
Yeah. Sweet coogles again are usually gonna be a rice
or noodle coogle, and they do tend to be creamy
with sour cream or cream cheese or cottage cheese in there.
Simple cinnamon and sugar with a little bit of dried
fruit like like raisins or chopped apricots is kind of
the classic. But you can really be creative with different
(08:44):
fresh fruits or jams, maybe nuts, other seasonings in there,
like vanilla or different baking spices, or maybe some kind
of like fruity snaps like a peach snops.
Speaker 3 (08:54):
Yeah.
Speaker 2 (08:54):
You often see some citrus flavoring like a zest or
orange juice in there. Specifically or the Russiashana holiday, some
traditional foods include apples or honey or dates with the
idea of wishing for a sweet New Year. Yeah, so
you might find cogels incorporating ingredients like those and yes,
(09:16):
sweet coggles are usually still a side dish. If you've
ever had like a sweet potato casserole, you understand how
a sweet dish can be a side during a meal.
You could make a cogle with sweet potatoes if you
wanted to. That said, people do have opinions, like opinions
or perhaps preferences about sweet cogels and especially raisins being involved.
(09:42):
To be honest, I don't understand why raisins are so divisive.
I don't get it.
Speaker 3 (09:47):
I don't know. I don't know what.
Speaker 1 (09:48):
Raisins did to you inkogle specifically or in general.
Speaker 2 (09:56):
I mean, I get that we've all had the experience
of like we thought it was going to be a
chocolate chip cookie and it was a raisin cookie and
it was unexpected, and that that that was unpleasant.
Speaker 3 (10:07):
But but why, but why why the raisin hate.
Speaker 1 (10:12):
Maybe people feel their trust was betrayed in that that
moment and they've never never recovered. I don't mind raisin.
Speaker 3 (10:20):
Yeah, I like a.
Speaker 2 (10:22):
Raisin good oatmeal good in an oatmeal cookie anyway.
Speaker 3 (10:27):
Yeah, I can hear somebody typing right now.
Speaker 1 (10:31):
Yeah, we eagerly await your message.
Speaker 2 (10:35):
Absolutely, Yes, in any case, a cogel. Okay, So in
any case, you're you're you're usually looking at a dish
that bakes up kind of solid and can be cut
into wedges or bars. I have seen recipes for noodle
cogels that are like looser and and saucy or or fluffier.
It depends on your preferences. You know, a google will
(10:57):
often have a crispy or crunchy element on top, and
that could just be letting the top get real nice
and brown and kind of crisp in the oven, or
or maybe you add something like a sprinkle of corn
flakes or frosted flakes or sliced almonds on top.
Speaker 1 (11:17):
Wow, what about the nutrition?
Speaker 3 (11:21):
Oh, that really depends.
Speaker 1 (11:22):
That depends.
Speaker 3 (11:24):
They can be pretty heavy, but hey, treats are nice.
Speaker 1 (11:29):
Treats are nice. We have a kind of number for.
Speaker 2 (11:33):
You, sort of a little bit so okay, So this
is a dish that's usually made at home. There's not
a whole lot of like global production of cogel numbers
out there, but the one that I came across is
the fact that this one variety called Jerusalem cogel frequently
ranks in the top ten of taste Atlas Dot COM's
(11:56):
worst rated dishes in the world.
Speaker 1 (12:01):
People people have strong opinions about this one.
Speaker 3 (12:05):
So this is this is a.
Speaker 2 (12:07):
Sweet and spicy type that's made with like thin egg noodles,
caramelized sugar, and often like a lot of black pepper,
and it's cooked usually in like a tall round pan
until it's crisp on the outside and like dense and
chewy on the inside. It's as I have not had it,
(12:29):
so I don't have a personal opinion about it. But
as of September eighteenth, eighteenth of this year, twenty twenty five,
it is number eleven on Taste Alice's worst rated foods list.
Speaker 1 (12:45):
Oh mine, Now, I'm really curious about what else is
on there. I'm gonna have to check that out.
Speaker 2 (12:49):
A lot, a lot of it is the kind of
things that inspire strong opinions, like you know, like fermented
shark and stuff like that.
Speaker 1 (12:57):
But you know, well, okay, uh oh, there is a
very complicated history behind this one.
Speaker 2 (13:10):
I have to say, oh yeah, tangled up like noodles
and a coogle. And we are going to get into
that history as soon as we get back from a
quick break forward from our sponsors.
Speaker 1 (13:28):
And we're back.
Speaker 3 (13:29):
Thank you sponsors, Yes, thank you.
Speaker 1 (13:32):
Okay, So Google has undergone a significant evolution over the years.
Clearly we have all of these branches. Some of the
earliest recipes for what researchers believe to be the ancestors
of Google are almost similar to a fruitcake, a very
kind of dense pudding type thing. Yeah, we'll get more
(13:56):
into that. Early Googles were cooked in a round ceramic
pot called a kogol top in German.
Speaker 2 (14:04):
Also, yeah, yeah, the word kogel in German refers to
just just like like something round, like a sphere.
Speaker 1 (14:13):
Yeah, yes, and there is Again, if we had our
etymology show, we could be having a whole different conversation
right now.
Speaker 3 (14:24):
Oh absolutely.
Speaker 2 (14:25):
I didn't realize that there's a fountain type called a
kogel because it's like a round ball kind of kind
of concept. But anyway, right sure other imaginary podcast.
Speaker 1 (14:37):
Yes, in a different timeline, you and I are doing that.
In the Encyclopedia of Jewish Food by gil Marks, Mark's
claims that the history of kogle started when dumplings arrived
from Asia to medieval Germany around the twelfth century. In
the beginning, these flower based dumplings were pretty bland. They
didn't have any filling or anything in them. Meanwhile, North
(15:00):
African stews were spreading through Europe and being adapted as
they did so for a taste and accessible ingredients. In Germany,
this culminated in a slow braised meat stew thing with
dumplings added in that from what I understand, resulted, it
resulted in a sort of putting like consistency. And this
is the UK definition of putting, to be clear, not
(15:20):
the US suite gift.
Speaker 3 (15:24):
Yeah.
Speaker 1 (15:24):
Yeah. However, somewhere along the line, people started sticking the
dumplings into kogle tov, which yes for essentially these round
earthenware pots. They placed those pots in the stew for steaming,
and this was an especially useful cooking method before people
had ovens, and it likely helped prevent burning. I also
(15:48):
read it might have helped with the consistency of the dough,
but in some places I I wasn't sure if I
was understanding it with my modern mind, but yes, it
helped it like not burn, which was a problem that
they were having before because you have to cook it
for a long time. Over time, other ingredients like onions
(16:09):
were added into the mix and on special occasions, more
expensive ingredients might be added, like dried fruits. The shape
of the pots evolved over the years too. They got wider,
and I think they got some notches in them. According
to some sources, Jewish people traveling from Italy and France
(16:30):
to Eastern Europe in the fifteen hundreds brought noodles and
innovated noodle cuogle. However, some sources point to noodles introduced
by Russians hundreds of years later as the official beginning
of noodle koogle. Others argue that noodles were likely introduced
in Eastern and Central Europe in distinct, separate events, so
(16:50):
as possible that there's truth to both of these. Some
regions of Eastern Europe also enjoyed rice coogls during the
sixteen hundreds. In the mid nineteenth century, Jewish people in
Central and Eastern Europe started really incorporating the fairly cheap
and filling potato into their diets and their recipes. The
(17:12):
recipes at the time required relatively few ingredients grated potatoes
and onions, eggs, schmaltz, simple seasonings, but this coogle was
still it was a relatively heavy dish, so some people
started mixing in flour and yeast, and this resulted in
a mix between coogle and bread and was called potato neck.
(17:33):
A lot of different versions of coogle sprung up around
this time, including some with meat. It was honestly a lot.
A lot of versions really started springing up. We're speaking
of the availability of inexpensive beet sugar in Eastern Europe
led to a lot of sweet versions emerging. These often
(17:54):
were spiced with cinnamon, nutmeg, and maybe berries or raisins. Oh.
Some people remained very firmly in the savory camp, some
pivoted to sweet, and some combined sweet and savory into
one coogle.
Speaker 2 (18:13):
Yeah, I've seen the argument that traditions around sweet versus
savory coogels fall along the same geographic lines as sweetened
versus peppery gafilter fish. See Your Gafilterfish episode for more
on that. But briefly, like like populations from further east
Eastern Europe preferred savory recipes, and peoples from further west
(18:38):
incorporated more sugar, based originally on like Polish involvement in
sugar beet refining in the early eighteen hundreds.
Speaker 1 (18:47):
So yes, the earliest known written English language recipe for
Coogle didn't appear until eighteen forty six. The ingredients which
were beef, suet, flour, eggs, breadcrumbs, sugar and spices. And
the recipe also called for this cooking method that we
mentioned earlier of putting the dumplings in a container in
(19:09):
a pot of stew. And of note, a lot of
these early recipes were called puddings. And again, if we
were an etymology episode, there's a whole thing behind why
but yeah, yeah, that causes some confusion.
Speaker 2 (19:23):
Yeah, but right, I mean in the same way that right,
like a rice pudding or I mean you could easily
call any of these dishes a pudding in the UK
kind of definition of pudding.
Speaker 3 (19:34):
Yep mm hm yes.
Speaker 1 (19:38):
Towards the end of the nineteenth century, a wave of
two million plus es Central and Eastern European Jewish folks
immigrated to the United States and brought Google with them.
Early Jewish American cookbooks included recipes for coogle, though again
they were often called pudding. There were some changes too,
as people adapted to what was available. For instance, meat
(19:59):
was cheaper in the United States and it was in
Eastern Europe at the time, so more meat went into
a lot of Coogle recipes. At the same time, new
technologies and availability of items like pre made egg noodles
changed the process of making coogle for some Some were
very like sticking with the tradition. I'm not doing that,
but yeah, yeah, for some people.
Speaker 2 (20:19):
Cream cheese as we know it was coming up in
the US around that time, like the late eighteen to
early nineteen hundreds, with Kraft pushing recipes for things like
casseroles that incorporated cream cheese. Through certainly the first few
decades of the nineteen hundreds.
Speaker 1 (20:35):
After World War Two, many in the American Jewish population
wanted to reconnect with their roots after decades of attempting
to assimilate in the United States. This meant that koogle
had a resurgence, and a lot of foods from that
period ended up in some of the recipes, including Maraschino
cherries and canned fruits. Cornflake crumbs entered the mix. More
(20:56):
people had access to ovens, and casserole dishes became more
than for cook and Google Google recipes from the sixties
and seventies showcase how the Jewish American idea of coogle evolved.
And just to say this is outside the scope of
this podcast, but a lot of people have written about
this and kind of the the bigger history and impact
(21:17):
of what it says about Jewish populations, not just in
the United States but elsewhere, of what akugle looks like.
Absolutely oh, which speaking have In more recent times, there
has been a spate of healthy coogles with ingredients like
kale and quinoa in the United States. As you can imagine,
(21:41):
much debate has been sparked by that. But yes, something
I ran into.
Speaker 2 (21:46):
Yeah, yeah, I mean, you know, like it's I feel
like it's the kind of thing where a lot of
people have a very specific idea of what they want
a coogle to be based on what they grew up with.
Speaker 3 (21:57):
It's that sort of dish the.
Speaker 2 (22:00):
Same time, right, like, if you want to do something different,
there's nothing saying that you can't. If you want to
make something healthier or less.
Speaker 1 (22:10):
Healthy, or.
Speaker 2 (22:13):
However you like, you should do it. I think you
should do it. I don't know, you Annie, you ran
into this problem at Thanksgiving and Christmas. You've talked about
how like you're the cook and people expect certain dishes
to be on the table, prepared certain ways and are
like resistant to change.
Speaker 1 (22:31):
Oh yes, And the fun part is none of them agree.
So you want me to do potatoes three different ways? No,
I won't be doing that, but yeah, I did enjoy
that with this research, is that people were they had
such strong and pretty widely ranging opinions, but they were
(22:54):
also I have to say a lot of the stuff
I read was kind of like, that's not for me,
but you do. Okay, I won't tell you. That's not
a Google, but that's not that's not my goal, that's
not live. But because it is quite a world, a
world of Google out there.
Speaker 3 (23:14):
It is.
Speaker 1 (23:15):
It is.
Speaker 2 (23:15):
It's just it just is a word that means casserole essentially,
so you can put you can put basically anything in there.
Speaker 3 (23:25):
Oh my goodness.
Speaker 2 (23:26):
But if y'all have, if y'all have some of these
strong opinions, if you have recipes that have been handed down,
if you really hate raisins and you've already typed an email,
it's send.
Speaker 1 (23:40):
Yes, we're ready for all. We are. But I think
that is what we have to say about Google for now.
Speaker 3 (23:47):
It is.
Speaker 2 (23:49):
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.
Speaker 1 (24:05):
We're back, Thank you sponsored, Yes, thank you, and we're
back with Google. Could be anything you want. We don't know.
(24:26):
When you say you're bringing Google could mean a lot of.
Speaker 3 (24:31):
Us.
Speaker 1 (24:32):
I don't know. Oh all right, I I'm so happy
to have more SpongeBob emails. Yes, yes, yes, Okay, Kennerett, Hi, Annie,
and Lauren. Hear me out on my non food life
story on You're ostensibly a food show. Flash back to
(24:52):
the middle two thousands when I was in middle school.
I am young enough that SpongeBob was just a fact
of life. It got more popular among my friends when
we hit middle school, but it had been around basically
since we had been watching TV other than Sesame Street.
Everybody had to take Introduction to World Language in sixth grade,
which was four weeks each of Spanish and French. One day,
(25:16):
my French teacher was sick, so the substitute put on
a French dubbed SpongeBob. When I say that the French
voice of SpongeBob is wrong, I want you to remember
how annoying his usual high pitched giggling was to literally
everyone's parents. And then realized that his French voice actor
did not do any of that. He just speaks in
(25:37):
the normal voice of an adult man, and coming out
of a squeaky fake sponge, it sounds like a French
horn with the cold. Needless to say, we were scandalized.
The next year, I signed up for Spanish, primarily to
avoid any chance of encountering Bob the sponge again. Fast
(26:02):
forward a decade and change and a Spanish minor and
I interviewed for a job that required my foreign language skills.
When asked why I chose to study Spanish, I was truthful,
Bob l'punge and Francis is horri blo hory blake. That
and my ability to tell a joke about octopuses in
Spanish got me a job. That's fantastic, wonder us.
Speaker 3 (26:27):
Yeah.
Speaker 1 (26:28):
Yeah, Also, that was tricky to read French and Spanish
on the same sentence, so I'm sorry I butchered it
a little bit, But that's pretty Yeah. I've heard the
French SpongeBob, the French one and the German one. They
stayed with me.
Speaker 2 (26:46):
Yeah, stuck out okay for German for the same reason
as the French or similar Yeah, Yeah, it's just like
an adult dude voice. And okay, interesting and pretty flat
and pretty intense. Of my memory serves me correct.
Speaker 3 (27:01):
I mean, everything sounds a little intense in German, but.
Speaker 1 (27:04):
That is true, that is true. But I love that
this influenced the course of your life.
Speaker 3 (27:17):
Or like, certainly not French, never again French.
Speaker 1 (27:20):
You said, No, sir, will I ever counter this French
sponge bob again? No, I will not put myself in
that position. Yeah, legit, Hey, hey, I understand it was unsettling.
Speaker 2 (27:41):
I remember, I still haven't. I still haven't checked out
foreign language or other language spongebobs. I'll have to have
to look into it. Oh, Melissa wrote, I just finished
the most recent episode while putting a baby to sleep,
and as always happens when someone mentions the Spanish Inquisition,
(28:03):
I got the following song in my head and links
to the mel Brooks Spanish Inquisition song from History of
the World Part one. It is bizarre, dark, joyful, and
just so mel Brooks. I share it whenever I can.
He said in interviews that he believes the best way
to fight fascists, etc. Is with humor, and certainly it
brings some screwball delight to me when things outside are scary.
(28:26):
I hope it can do the same for both of you.
On a lighter note, I've only ever seen one SpongeBob episode,
however it's remained notorious in my family as my cousin's
second word, though it was more of a Bungebob. Someone
got him a SpongeBob stuffed animal that was bigger than
him that Christmas, and the poor thing was terrified. He's
(28:48):
twenty now, with a girlfriend and adult life, but I
still most associate him with a toddler running away from
a two large SpongeBob.
Speaker 1 (29:00):
Memories we can't escape.
Speaker 2 (29:03):
Sorry, kid, you're always going to be totaler running away
from too large SpongeBob.
Speaker 1 (29:06):
To me, that's just I love this because his second
word was bunebob bob. Yeah, and then Bungebob terrified him,
betrayed him. Yeah. In a way. It's tough tough times,
(29:27):
it is. It is.
Speaker 2 (29:29):
I mean, there's as young and like, that's a really
prime age to be weirdly terrified of just something of
just to for some reason, your toddler mind goes like,
oh no, not that, definitely not that.
Speaker 1 (29:45):
Yeah, And I can see the size. I remember once
when I was young, my older cousin who was like
six foot four, I don't know he was tall. I
just cried when I saw him because he was so tall.
He hadn't done anything to me. Sure, I can see
a big SpongeBob, and SpongeBob if they don't get his
his besage correct, it can be unsettling.
Speaker 2 (30:08):
I mean, the art of SpongeBob is a little bit
purposefully unsettling, like all around. That's kind of part of
the shtick of the show, you know, So yeah, so
I can yeah, sure, absolutely, and and yes and mel
Brooks and yes the Spanish inquisition song.
Speaker 3 (30:30):
All around, all around lovely.
Speaker 1 (30:33):
I forgot about it until you sent it, so I
appreciate that. Like when when you did, I was like,
oh yeah, I remember that. Yeah, And that was a
fun excuse to rewatch the clip. Thank you thanks to
both of these listeners writing in. If you would like
to write to as, you can or email as Hello
at saberpod dot com.
Speaker 3 (30:53):
We are also on social media.
Speaker 2 (30:54):
You can find us on Instagram and blue Sky at
saber pod and we do hope to hear from you.
Savor is a production of iHeartRadio for.
Speaker 3 (31:03):
More podcasts from iHeartRadio.
Speaker 2 (31:04):
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.
Speaker 3 (31:13):
Thanks to you for
Speaker 2 (31:13):
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 and I'm Lauren Vogelbaum, and today we have
an episode for you about Koogle. Yes, and I think
you have an answered for my question this time, Lauren, Well,
is there any particular reason this was on your mind?
Speaker 1 (00:27):
Yes?
Speaker 2 (00:27):
So, as we record this, we are in the first
couple days of the Jewish New Year of Russia Shana,
Happy new Year to everyone celebrating Shaunatova. We're moving towards
Yam Kapor. This is a time in the Jewish tradition
of reflection and connection. And yeah, I do have to
(00:48):
say that it's a weird time to be a person
of Jewish heritage in the US and the world right now.
You know, we're a food show, which is why we're
talking about Google today. So so you know, all I'm
going to say about that is that it's certainly not
(01:09):
anti semitic to a question authoritarian and genocidal regimes. It
is in fact inherently Jewish to ask hard questions. And
it's my fervent hope that we all find more reflection
and connection. So yeah, let's talk about this comfort food.
Speaker 1 (01:28):
Yes, let us talk about it because I've never had Google,
and I have to say, Lauren, I did a lot
of research and I read a lot of papers, and
I'm still a little confused about what it is.
Speaker 2 (01:48):
That's that's it can be a lot of things. So
that's something we'll be able to kind of organize.
Speaker 1 (01:57):
The categories here, I certainly hope. So I feel like
I have a good handle on the basics. Yeah, but
I so I left being reminded of our episode on Ambrosia,
where I felt like, at the end, I gave you
a lot of different ways ambrosia can look, but I
(02:17):
don't think it means the same to anything.
Speaker 2 (02:19):
No, no, and I was still vaguely confused about most
of them.
Speaker 3 (02:23):
Yeah, that's the koogle is a dish that.
Speaker 2 (02:25):
I grew up with in a few different ways, usually
right around holiday dinners.
Speaker 3 (02:31):
And uh I and I love it.
Speaker 2 (02:34):
I mean, it's a it's a casserole people, It's delicious,
you know, come on.
Speaker 1 (02:42):
Yes, I'm very like I think the noodle one would
absolutely be my jam, like the savory noodle one, probably
the savory potato one, because I'm more of a savory person,
sweet person, and I do love a good savory castrole.
So I think I'd be into it, but I cannot
wait to hear all your breakdown of all these varieties.
Speaker 2 (03:05):
Okay, yes, yeah, yeah, yeah, we do have some related
past episodes though.
Speaker 1 (03:12):
We do lotkas matza, filter fish.
Speaker 2 (03:16):
Sure, Zimmy's or zimmis, depending on how you say it.
Knish's kind of sort of cream cheese, sour cream cottage cheese.
Speaker 3 (03:25):
Yeah.
Speaker 1 (03:25):
Sure, And I'm just gonna throw ambrosion in there. Yeah.
I really really feel like, especially when the US came
in and was like, let's add let's add candied fruits
to this, I just feel there are some similar similarities.
So I guess that brings us to our Oh gosh,
(03:46):
it does, Yeah, Google, what is it?
Speaker 3 (03:53):
Well?
Speaker 2 (03:54):
Coogel is a category of casse roles that can take
a number of forms, but basically what you're looking at
is some kind of usually starchy main ingredient bound together
with egg, lightly seasoned, and then baked into a comfort
food side dish.
Speaker 3 (04:13):
Yeah.
Speaker 2 (04:14):
That main ingredient can be egg noodles or grated potatoes
or rice or something else. The coogol can be made
sweet with sugar and additions like raisins and cinnamon, or
can be made savory with things like onion and maybe
chicken fat. Cogol can be a little bit of both.
In any case, they can be made creamy or sort
(04:35):
of custardy with milk or other dairy, especially fresh cultured
dairy like cream cheese or sour cream. They're often SEMy,
firm in texture, like kind of dense, like you could
cut a square or a wedge out out of a
casserole dish or a pan and it would stay standing.
Speaker 1 (04:53):
Yeah.
Speaker 2 (04:55):
They can be served cool or room temperature or warm.
Often served as a side dish, especially at festive holiday
family meals like russiashan at dinner. Though, because it's so adaptable,
it can also work as like a breakfast food or
a real solid snack or dessert. It's yeah, it's a
starchy cast world. Cogel is like it's like being inside
(05:17):
of a particularly cozy blanket.
Speaker 1 (05:19):
Fort Mmmm that sounds nice. Yeah, what what kind did you?
You grew up with?
Speaker 2 (05:27):
What little little bit of everything? A sweet noodle coggels
and also a savory potato ones?
Speaker 1 (05:36):
M hm sounds good?
Speaker 2 (05:39):
Yeah yeah, so okay, So so yeah, let's kind of
try to because because I just gave y'all a lot.
So we've got a few categories. Okay, you've got like savory,
too sweet, and then you've got dairy to non dairy,
all right, And typically a potato cogel is going to
be savory and non dairy. A rice cogel is gonna
(06:02):
be sweet and dairy, sort of like a rice pudding. Okay,
and a noodle cogel can be either. However, you can
do what you want. I cannot and will not stop you.
You can also have other starches like bread or a
mazza as a main ingredient. You can add all kinds
(06:24):
of things. A savory cogel might have some vegetables in it,
so like for a potato cogl you might you know,
if you're going with grated potatoes, you might go go grated.
Speaker 3 (06:34):
In general.
Speaker 2 (06:35):
You might add some like grated onion and zucchini and carrot.
But it's basically just like a big old haash brown.
You can go anywhere with a potato cogl Really, a
savory noodle cogel might have some onion or other alium,
maybe some chopped spinach or mushrooms. You can have vegetables
be the main ingredient like a like a broccoli or
spinach coogl maybe with some mazza meal in there as
(06:57):
like a starchy element to kind of help bind everything together.
In any case, with a savory one, you could add
some ground beef or chopped chicken, or maybe liver sometimes
in like a center layer between a top and bottom
layer of starch. Or your coogel could be flavored with
some schmaltz, some chicken fat. Jewish dietary rules prohibit eating
(07:19):
dairy and meat in the same meal, so a you
do find schmaltz in a lot of traditional recipes as
like a non dairy substitute for butter from regions where
they didn't have access to olive oil traditionally, So that's
a schmaltz is a flavoring for that reason a lot
of the time. And b relatedly, you're not really going
(07:43):
to encounter creamy coogels that also contain meat. Speaking of
creamy coogls, savory coogels and especially savory noodle cogels can
contain creamy elements like sour cream or cream cheese to
help make a sauce with the egg and kind of
bind everything together. Yeah, you can also flavor a cogle
(08:04):
with cheese like a parmesan or you know, whatever you want.
Seasonings tend to be fairly simple, like just salt and pepper,
but there's no reason to not add I don't know,
a caraway or fresh herbs or whatever you like, caramelize
those onions go crazy.
Speaker 1 (08:21):
Yeah, Happy New Year, right.
Speaker 2 (08:23):
Yeah. Sweet coogles again are usually gonna be a rice
or noodle coogle, and they do tend to be creamy
with sour cream or cream cheese or cottage cheese in there.
Simple cinnamon and sugar with a little bit of dried
fruit like like raisins or chopped apricots is kind of
the classic. But you can really be creative with different
(08:44):
fresh fruits or jams, maybe nuts, other seasonings in there,
like vanilla or different baking spices, or maybe some kind
of like fruity snaps like a peach snops.
Speaker 3 (08:54):
Yeah.
Speaker 2 (08:54):
You often see some citrus flavoring like a zest or
orange juice in there. Specifically or the Russiashana holiday, some
traditional foods include apples or honey or dates with the
idea of wishing for a sweet New Year. Yeah, so
you might find cogels incorporating ingredients like those and yes,
(09:16):
sweet coggles are usually still a side dish. If you've
ever had like a sweet potato casserole, you understand how
a sweet dish can be a side during a meal.
You could make a cogle with sweet potatoes if you
wanted to. That said, people do have opinions, like opinions
or perhaps preferences about sweet cogels and especially raisins being involved.
(09:42):
To be honest, I don't understand why raisins are so divisive.
I don't get it.
Speaker 3 (09:47):
I don't know. I don't know what.
Speaker 1 (09:48):
Raisins did to you inkogle specifically or in general.
Speaker 2 (09:56):
I mean, I get that we've all had the experience
of like we thought it was going to be a
chocolate chip cookie and it was a raisin cookie and
it was unexpected, and that that that was unpleasant.
Speaker 3 (10:07):
But but why, but why why the raisin hate.
Speaker 1 (10:12):
Maybe people feel their trust was betrayed in that that
moment and they've never never recovered. I don't mind raisin.
Speaker 3 (10:20):
Yeah, I like a.
Speaker 2 (10:22):
Raisin good oatmeal good in an oatmeal cookie anyway.
Speaker 3 (10:27):
Yeah, I can hear somebody typing right now.
Speaker 1 (10:31):
Yeah, we eagerly await your message.
Speaker 2 (10:35):
Absolutely, Yes, in any case, a cogel. Okay, So in
any case, you're you're you're usually looking at a dish
that bakes up kind of solid and can be cut
into wedges or bars. I have seen recipes for noodle
cogels that are like looser and and saucy or or fluffier.
It depends on your preferences. You know, a google will
(10:57):
often have a crispy or crunchy element on top, and
that could just be letting the top get real nice
and brown and kind of crisp in the oven, or
or maybe you add something like a sprinkle of corn
flakes or frosted flakes or sliced almonds on top.
Speaker 1 (11:17):
Wow, what about the nutrition?
Speaker 3 (11:21):
Oh, that really depends.
Speaker 1 (11:22):
That depends.
Speaker 3 (11:24):
They can be pretty heavy, but hey, treats are nice.
Speaker 1 (11:29):
Treats are nice. We have a kind of number for.
Speaker 2 (11:33):
You, sort of a little bit so okay, So this
is a dish that's usually made at home. There's not
a whole lot of like global production of cogel numbers
out there, but the one that I came across is
the fact that this one variety called Jerusalem cogel frequently
ranks in the top ten of taste Atlas Dot COM's
(11:56):
worst rated dishes in the world.
Speaker 1 (12:01):
People people have strong opinions about this one.
Speaker 3 (12:05):
So this is this is a.
Speaker 2 (12:07):
Sweet and spicy type that's made with like thin egg noodles,
caramelized sugar, and often like a lot of black pepper,
and it's cooked usually in like a tall round pan
until it's crisp on the outside and like dense and
chewy on the inside. It's as I have not had it,
(12:29):
so I don't have a personal opinion about it. But
as of September eighteenth, eighteenth of this year, twenty twenty five,
it is number eleven on Taste Alice's worst rated foods list.
Speaker 1 (12:45):
Oh mine, Now, I'm really curious about what else is
on there. I'm gonna have to check that out.
Speaker 2 (12:49):
A lot, a lot of it is the kind of
things that inspire strong opinions, like you know, like fermented
shark and stuff like that.
Speaker 1 (12:57):
But you know, well, okay, uh oh, there is a
very complicated history behind this one.
Speaker 2 (13:10):
I have to say, oh yeah, tangled up like noodles
and a coogle. And we are going to get into
that history as soon as we get back from a
quick break forward from our sponsors.
Speaker 1 (13:28):
And we're back.
Speaker 3 (13:29):
Thank you sponsors, Yes, thank you.
Speaker 1 (13:32):
Okay, So Google has undergone a significant evolution over the years.
Clearly we have all of these branches. Some of the
earliest recipes for what researchers believe to be the ancestors
of Google are almost similar to a fruitcake, a very
kind of dense pudding type thing. Yeah, we'll get more
(13:56):
into that. Early Googles were cooked in a round ceramic
pot called a kogol top in German.
Speaker 2 (14:04):
Also, yeah, yeah, the word kogel in German refers to
just just like like something round, like a sphere.
Speaker 1 (14:13):
Yeah, yes, and there is Again, if we had our
etymology show, we could be having a whole different conversation
right now.
Speaker 3 (14:24):
Oh absolutely.
Speaker 2 (14:25):
I didn't realize that there's a fountain type called a
kogel because it's like a round ball kind of kind
of concept. But anyway, right sure other imaginary podcast.
Speaker 1 (14:37):
Yes, in a different timeline, you and I are doing that.
In the Encyclopedia of Jewish Food by gil Marks, Mark's
claims that the history of kogle started when dumplings arrived
from Asia to medieval Germany around the twelfth century. In
the beginning, these flower based dumplings were pretty bland. They
didn't have any filling or anything in them. Meanwhile, North
(15:00):
African stews were spreading through Europe and being adapted as
they did so for a taste and accessible ingredients. In Germany,
this culminated in a slow braised meat stew thing with
dumplings added in that from what I understand, resulted, it
resulted in a sort of putting like consistency. And this
is the UK definition of putting, to be clear, not
(15:20):
the US suite gift.
Speaker 3 (15:24):
Yeah.
Speaker 1 (15:24):
Yeah. However, somewhere along the line, people started sticking the
dumplings into kogle tov, which yes for essentially these round
earthenware pots. They placed those pots in the stew for steaming,
and this was an especially useful cooking method before people
had ovens, and it likely helped prevent burning. I also
(15:48):
read it might have helped with the consistency of the dough,
but in some places I I wasn't sure if I
was understanding it with my modern mind, but yes, it
helped it like not burn, which was a problem that
they were having before because you have to cook it
for a long time. Over time, other ingredients like onions
(16:09):
were added into the mix and on special occasions, more
expensive ingredients might be added, like dried fruits. The shape
of the pots evolved over the years too. They got wider,
and I think they got some notches in them. According
to some sources, Jewish people traveling from Italy and France
(16:30):
to Eastern Europe in the fifteen hundreds brought noodles and
innovated noodle cuogle. However, some sources point to noodles introduced
by Russians hundreds of years later as the official beginning
of noodle koogle. Others argue that noodles were likely introduced
in Eastern and Central Europe in distinct, separate events, so
(16:50):
as possible that there's truth to both of these. Some
regions of Eastern Europe also enjoyed rice coogls during the
sixteen hundreds. In the mid nineteenth century, Jewish people in
Central and Eastern Europe started really incorporating the fairly cheap
and filling potato into their diets and their recipes. The
(17:12):
recipes at the time required relatively few ingredients grated potatoes
and onions, eggs, schmaltz, simple seasonings, but this coogle was
still it was a relatively heavy dish, so some people
started mixing in flour and yeast, and this resulted in
a mix between coogle and bread and was called potato neck.
(17:33):
A lot of different versions of coogle sprung up around
this time, including some with meat. It was honestly a lot.
A lot of versions really started springing up. We're speaking
of the availability of inexpensive beet sugar in Eastern Europe
led to a lot of sweet versions emerging. These often
(17:54):
were spiced with cinnamon, nutmeg, and maybe berries or raisins. Oh.
Some people remained very firmly in the savory camp, some
pivoted to sweet, and some combined sweet and savory into
one coogle.
Speaker 2 (18:13):
Yeah, I've seen the argument that traditions around sweet versus
savory coogels fall along the same geographic lines as sweetened
versus peppery gafilter fish. See Your Gafilterfish episode for more
on that. But briefly, like like populations from further east
Eastern Europe preferred savory recipes, and peoples from further west
(18:38):
incorporated more sugar, based originally on like Polish involvement in
sugar beet refining in the early eighteen hundreds.
Speaker 1 (18:47):
So yes, the earliest known written English language recipe for
Coogle didn't appear until eighteen forty six. The ingredients which
were beef, suet, flour, eggs, breadcrumbs, sugar and spices. And
the recipe also called for this cooking method that we
mentioned earlier of putting the dumplings in a container in
(19:09):
a pot of stew. And of note, a lot of
these early recipes were called puddings. And again, if we
were an etymology episode, there's a whole thing behind why
but yeah, yeah, that causes some confusion.
Speaker 2 (19:23):
Yeah, but right, I mean in the same way that right,
like a rice pudding or I mean you could easily
call any of these dishes a pudding in the UK
kind of definition of pudding.
Speaker 3 (19:34):
Yep mm hm yes.
Speaker 1 (19:38):
Towards the end of the nineteenth century, a wave of
two million plus es Central and Eastern European Jewish folks
immigrated to the United States and brought Google with them.
Early Jewish American cookbooks included recipes for coogle, though again
they were often called pudding. There were some changes too,
as people adapted to what was available. For instance, meat
(19:59):
was cheaper in the United States and it was in
Eastern Europe at the time, so more meat went into
a lot of Coogle recipes. At the same time, new
technologies and availability of items like pre made egg noodles
changed the process of making coogle for some Some were
very like sticking with the tradition. I'm not doing that,
but yeah, yeah, for some people.
Speaker 2 (20:19):
Cream cheese as we know it was coming up in
the US around that time, like the late eighteen to
early nineteen hundreds, with Kraft pushing recipes for things like
casseroles that incorporated cream cheese. Through certainly the first few
decades of the nineteen hundreds.
Speaker 1 (20:35):
After World War Two, many in the American Jewish population
wanted to reconnect with their roots after decades of attempting
to assimilate in the United States. This meant that koogle
had a resurgence, and a lot of foods from that
period ended up in some of the recipes, including Maraschino
cherries and canned fruits. Cornflake crumbs entered the mix. More
(20:56):
people had access to ovens, and casserole dishes became more
than for cook and Google Google recipes from the sixties
and seventies showcase how the Jewish American idea of coogle evolved.
And just to say this is outside the scope of
this podcast, but a lot of people have written about
this and kind of the the bigger history and impact
(21:17):
of what it says about Jewish populations, not just in
the United States but elsewhere, of what akugle looks like.
Absolutely oh, which speaking have In more recent times, there
has been a spate of healthy coogles with ingredients like
kale and quinoa in the United States. As you can imagine,
(21:41):
much debate has been sparked by that. But yes, something
I ran into.
Speaker 2 (21:46):
Yeah, yeah, I mean, you know, like it's I feel
like it's the kind of thing where a lot of
people have a very specific idea of what they want
a coogle to be based on what they grew up with.
Speaker 3 (21:57):
It's that sort of dish the.
Speaker 2 (22:00):
Same time, right, like, if you want to do something different,
there's nothing saying that you can't. If you want to
make something healthier or less.
Speaker 1 (22:10):
Healthy, or.
Speaker 2 (22:13):
However you like, you should do it. I think you
should do it. I don't know, you Annie, you ran
into this problem at Thanksgiving and Christmas. You've talked about
how like you're the cook and people expect certain dishes
to be on the table, prepared certain ways and are
like resistant to change.
Speaker 1 (22:31):
Oh yes, And the fun part is none of them agree.
So you want me to do potatoes three different ways? No,
I won't be doing that, but yeah, I did enjoy
that with this research, is that people were they had
such strong and pretty widely ranging opinions, but they were
(22:54):
also I have to say a lot of the stuff
I read was kind of like, that's not for me,
but you do. Okay, I won't tell you. That's not
a Google, but that's not that's not my goal, that's
not live. But because it is quite a world, a
world of Google out there.
Speaker 3 (23:14):
It is.
Speaker 1 (23:15):
It is.
Speaker 2 (23:15):
It's just it just is a word that means casserole essentially,
so you can put you can put basically anything in there.
Speaker 3 (23:25):
Oh my goodness.
Speaker 2 (23:26):
But if y'all have, if y'all have some of these
strong opinions, if you have recipes that have been handed down,
if you really hate raisins and you've already typed an email,
it's send.
Speaker 1 (23:40):
Yes, we're ready for all. We are. But I think
that is what we have to say about Google for now.
Speaker 3 (23:47):
It is.
Speaker 2 (23:49):
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.
Speaker 1 (24:05):
We're back, Thank you sponsored, Yes, thank you, and we're
back with Google. Could be anything you want. We don't know.
(24:26):
When you say you're bringing Google could mean a lot of.
Speaker 3 (24:31):
Us.
Speaker 1 (24:32):
I don't know. Oh all right, I I'm so happy
to have more SpongeBob emails. Yes, yes, yes, Okay, Kennerett, Hi, Annie,
and Lauren. Hear me out on my non food life
story on You're ostensibly a food show. Flash back to
(24:52):
the middle two thousands when I was in middle school.
I am young enough that SpongeBob was just a fact
of life. It got more popular among my friends when
we hit middle school, but it had been around basically
since we had been watching TV other than Sesame Street.
Everybody had to take Introduction to World Language in sixth grade,
which was four weeks each of Spanish and French. One day,
(25:16):
my French teacher was sick, so the substitute put on
a French dubbed SpongeBob. When I say that the French
voice of SpongeBob is wrong, I want you to remember
how annoying his usual high pitched giggling was to literally
everyone's parents. And then realized that his French voice actor
did not do any of that. He just speaks in
(25:37):
the normal voice of an adult man, and coming out
of a squeaky fake sponge, it sounds like a French
horn with the cold. Needless to say, we were scandalized.
The next year, I signed up for Spanish, primarily to
avoid any chance of encountering Bob the sponge again. Fast
(26:02):
forward a decade and change and a Spanish minor and
I interviewed for a job that required my foreign language skills.
When asked why I chose to study Spanish, I was truthful,
Bob l'punge and Francis is horri blo hory blake. That
and my ability to tell a joke about octopuses in
Spanish got me a job. That's fantastic, wonder us.
Speaker 3 (26:27):
Yeah.
Speaker 1 (26:28):
Yeah, Also, that was tricky to read French and Spanish
on the same sentence, so I'm sorry I butchered it
a little bit, But that's pretty Yeah. I've heard the
French SpongeBob, the French one and the German one. They
stayed with me.
Speaker 2 (26:46):
Yeah, stuck out okay for German for the same reason
as the French or similar Yeah, Yeah, it's just like
an adult dude voice. And okay, interesting and pretty flat
and pretty intense. Of my memory serves me correct.
Speaker 3 (27:01):
I mean, everything sounds a little intense in German, but.
Speaker 1 (27:04):
That is true, that is true. But I love that
this influenced the course of your life.
Speaker 3 (27:17):
Or like, certainly not French, never again French.
Speaker 1 (27:20):
You said, No, sir, will I ever counter this French
sponge bob again? No, I will not put myself in
that position. Yeah, legit, Hey, hey, I understand it was unsettling.
Speaker 2 (27:41):
I remember, I still haven't. I still haven't checked out
foreign language or other language spongebobs. I'll have to have
to look into it. Oh, Melissa wrote, I just finished
the most recent episode while putting a baby to sleep,
and as always happens when someone mentions the Spanish Inquisition,
(28:03):
I got the following song in my head and links
to the mel Brooks Spanish Inquisition song from History of
the World Part one. It is bizarre, dark, joyful, and
just so mel Brooks. I share it whenever I can.
He said in interviews that he believes the best way
to fight fascists, etc. Is with humor, and certainly it
brings some screwball delight to me when things outside are scary.
(28:26):
I hope it can do the same for both of you.
On a lighter note, I've only ever seen one SpongeBob episode,
however it's remained notorious in my family as my cousin's
second word, though it was more of a Bungebob. Someone
got him a SpongeBob stuffed animal that was bigger than
him that Christmas, and the poor thing was terrified. He's
(28:48):
twenty now, with a girlfriend and adult life, but I
still most associate him with a toddler running away from
a two large SpongeBob.
Speaker 1 (29:00):
Memories we can't escape.
Speaker 2 (29:03):
Sorry, kid, you're always going to be totaler running away
from too large SpongeBob.
Speaker 1 (29:06):
To me, that's just I love this because his second
word was bunebob bob. Yeah, and then Bungebob terrified him,
betrayed him. Yeah. In a way. It's tough tough times,
(29:27):
it is. It is.
Speaker 2 (29:29):
I mean, there's as young and like, that's a really
prime age to be weirdly terrified of just something of
just to for some reason, your toddler mind goes like,
oh no, not that, definitely not that.
Speaker 1 (29:45):
Yeah, And I can see the size. I remember once
when I was young, my older cousin who was like
six foot four, I don't know he was tall. I
just cried when I saw him because he was so tall.
He hadn't done anything to me. Sure, I can see
a big SpongeBob, and SpongeBob if they don't get his
his besage correct, it can be unsettling.
Speaker 2 (30:08):
I mean, the art of SpongeBob is a little bit
purposefully unsettling, like all around. That's kind of part of
the shtick of the show, you know, So yeah, so
I can yeah, sure, absolutely, and and yes and mel
Brooks and yes the Spanish inquisition song.
Speaker 3 (30:30):
All around, all around lovely.
Speaker 1 (30:33):
I forgot about it until you sent it, so I
appreciate that. Like when when you did, I was like,
oh yeah, I remember that. Yeah, And that was a
fun excuse to rewatch the clip. Thank you thanks to
both of these listeners writing in. If you would like
to write to as, you can or email as Hello
at saberpod dot com.
Speaker 3 (30:53):
We are also on social media.
Speaker 2 (30:54):
You can find us on Instagram and blue Sky at
saber pod and we do hope to hear from you.
Savor is a production of iHeartRadio for.
Speaker 3 (31:03):
More podcasts from iHeartRadio.
Speaker 2 (31:04):
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.
Speaker 3 (31:13):
Thanks to you for
Speaker 2 (31:13):
Listening, and we hope that lots more good things are
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Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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