September 21, 2024 • 23 mins
Tracy discusses all the non-submarine history that the Narcís Monturiol episode needed. Holly talks about going into the office for the first time in a long while.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to Stuff you missed in History Class, A production
of iHeartRadio, Hello and Happy Friday. I'm Tracy V. Wilson
and I'm Holly Frye. This week we talked about in
Narcis Montreal and his submarines. Sure did. Boy, did that
(00:22):
turn out to have a lot more information than I
thought going into it. When I originally started doing the
research on this, I was really thinking what we were
going to have was a broader history of submarines and
submarine technology, like starting with the diving bells, right, and
(00:43):
then going with more detail about these various other efforts
before before Montreal. We did mention some of them in
the context of like the research he was doing, to
be like how am I going to build the submarine?
But then more of the development afterwards, which of course
goes from these kinds of passion projects people inventing things,
(01:07):
limited governments trying to see whether this would work to them,
you know, submarines obviously becoming a meaningful part of World
War One and then World War Two. And I had
a whole section of like basic submarine history all written out,
and then as I was working on it, I was like,
(01:27):
oh no, actually his whole time in Barcelona before starting
on the submarines is really interesting and connected to something
that we've already talked about. I love a lot of
his idealism and how that idealism, even though he changed
how he focused on it, kind of like stuck with
(01:48):
him for most of his life until he was like,
I guess I'll make cannons well. And that just seems
to have been at least partially motivated by being out
of money. Yeah, and that seems to me. We alluded
to the fact that he seems to have had this
really close and loving relationship with his wife and that there,
(02:08):
you know, did become times that it seemed like their
circumstances were causing some strain, and that those were the
kinds of times when they just had no money, no
real prospects of how to make money, and then in
some cases also he was having to flee arrest in
addition to all that, and it like, it does sound
like those times were really hard, but that was more
(02:31):
about the circumstances they were in than their relationship with
each other. Yeah, the models of the submarines are so
cool and I have discovered and working on several podcasts
recently that have been inspired by seeing something in a museum.
(02:55):
I have developed a habit that I didn't really know
I had until looking back at this that I will
see something that interests me in a museum, I will
take a picture of the interpretive sign that has the
information about what I think. But then somehow I keep
not also taking a picture of the actual thing. Oh
(03:19):
so I have these pictures of signs about these submarines,
but not pictures of the actual submarine models. I had
to go and like look back up on the internet
and then if having the same situation of did we
actually see there was and maybe is again like a
(03:44):
large scale model of one of the submarines outside of
the Maritime History Museum that sometime in the last couple
of years they had to take off of display to
do some conservation and restorate sh work on it, because
it was, you know, exposed to the elements all the time.
And I was like, was that outside and we walked
(04:08):
past it? Or have I just now seen so many
pictures of the thing where it was that it's all
blurred together because at this point our Barcelona trip was
not quite a year ago, but we're coming up on
a year ago, and we saw so many things and
I took so many pictures. Well, the other thing that's
(04:31):
going on too, right, I was just talking to somebody
about this the other day, is that, like that is
a time where there is so much input any one
of those trips, which we love very much, but like
you're taking in a lot of things, you're also trying
to learn the names of like thirty new people. In
(04:51):
some cases, you're also you know, just trying to make
sure that you have the schedule ready and that we're
interacting with Michael who runs those trips, and like that
were doing everything we're supposed to. Like I can't fall
to anybody for not remembering stuff on those trips because
there is so much input. Yeah, I don't think your
brain could parse at all. No, no, uh. And there've
(05:15):
also been times when I have run into someone who
was on one of those trips in an unexpected place
and just had it felt like a jerk because I
was like, I know, I know you from somewhere. The
person is like I was in Paris with you. Oh great,
great now I know. So Anyway, I do think the
(05:38):
submarines like they're just they're so beautiful and cool looking
to me. He was not the only person to make
wooden submarines, right, but I did find them to be
very beautiful. And it is likely that he was inspired
by his father's profession as a barrel maker in how
to make a wooden submarine like a wine barrel, but
(06:02):
a fish wine barrel. I love it. I have some
thoughts about law school, okay, because I feel like this
has come up a few times recently where someone that
we have talked about on the podcast goes to law
school but never becomes a lawyer, like we mentioned it
for example in the Hevelius episode. Yeah, and I think
(06:25):
part of it is that there were a lot of
people going to law school during some of these earlier
times that had no intention of practicing law. Sure, it
had more to do with almost being a business school situation,
oh yea yeah, where they were understanding business law to
(06:45):
help the family business or whatever and get a solid education.
It really wasn't about I will become a lawyer. I
think that's why a lot of them are like and
they never had any sort of any sort of law career.
I think that is probably what is informing some of that. Yeah,
it also is totally believable to me that he would
(07:07):
have been just giving his tuition money to revel one
hundred percent. I also have a very silly thing. Okay,
it's so silly. Okay, every time we said ictinio, particularly
when we get to icteni O one and Actenio two, listen,
all I can think of is the ecdo one from
Ghostbusters or just sound enough alike that I'm like, how
(07:31):
can we make this into a ghost story? Where is
slimer where? Yeah? Well, in the early stages of working
on this, the the word iktinio is similar enough to akaria,
Like they're not this, They're they just start with the
same letter. But like there was enough similarity there that
(07:52):
I was like, does it could he have also been
inspired by like this utopian place and I instead of justlogy? Yeah?
But I also did not go look up what's the
etymology of ikaria? How did Ettian Kabe come up with that? And?
Boy am I eager to get more into that whole story? Uh,
(08:14):
because it's a it's a it's a whole other thing.
There have been a lot of attempts at utopias. Yeah,
all of them have a pretty interesting story because it's
hard to set up an idealized community in a non
ideal world, right, right, We are all imperfect, inconsistent humans, right,
(08:39):
humans are not by nature ideal? Definitely not. Yeah, I
had something else completely on my what I'm going to
do next list, and I was like, No, we're going
to be talking about a failed utopian I don't think
it's a spoiler to say it was a failed utopian
(08:59):
experien air, right, because that's the case for most of them. Uh,
even even more as successful one. Well, I was gonna say,
even ones that were somewhat more successful or like in
a in a limited way, like maybe the community still exists,
but not in the hyper idealized way that it was
(09:20):
originally conceived of. Or what we're actually going to have
is our up upcoming Saturday Classic, because there's some overlap
there on on the the communities at New Harmony had
some some some ways that those communities were more successful
than a lot of other ones that we have talked about,
which I'll just leave that for the Saturday Classic to
(09:42):
go into in more detail rather than rehashing it all
right now. I had to talk to Anne Burne this week,
you did, I was not. I was on vacation, so
I have neither talked to Anne Burne nor read this book.
(10:07):
I had an interesting thing happen mm hmmm, which is
that Anne and I were in the same room. What. Yeah.
I went to the office, which I don't normally do.
I usually record from home. It's kind of a hike
to our office, Like the way from here to there
is very trafficky, and so I'm almost never in the office.
(10:31):
But Anne was like, ooh, could we record in person?
And I was like, of course, because I would do
anything for that woman. I even say in the opener,
I don't mean to shade any of our other guests,
but Anne is my favorite guest. No, I love her.
She's just a wonderful human. She is as much of
a delight when she's talking about not baking is when
she's talking about baking. And she's so smart and she
(10:52):
knows so much stuff. And I got to meet her husband,
who is also just charming and sweet as heck. So
it was a really, really wonderful, wonderful thing. And I
got to see Casey, our producer, in person, which we
also don't usually get to do, so it was kind
of a good, good time to meet up with everybody. Yeah,
you and I were supposed to have this experience when
(11:14):
I was in Atlanta for union bargaining, but you were ill.
I well, it did not work out. I would well,
and you were about to visit your family, and I
didn't want any accidental transmission of yuck. Yeah, so we did. Yeah,
we did not do that. I had to figure out
how to get into our office right because I don't
(11:36):
go in right. We had some struggles with that when
I was We figured it out. It worked out. Yeah,
uh yeah, but yeah, and now I know, and now
I could just go in there whenever I want. I
got my stuff, I got my badge, I got a
digital badge. I'm ready. I haven't gotten to bake the
cantalope pie that I discussed in the yeah, the thing,
(11:57):
but there are so many things. I haven't had time
to bake it anything, which really stinks, because I'm in
I yearn to bake right now. I'm just in that mode.
But I really was kind of blown away by how
much her book is really a history book that just
has also has recipes in it, more so even than
her previous ones. Yeah, because there really is a lot
(12:18):
of discussion about all of the various trends that have developed,
you know, the agricultural things that were going on in
ways that are not just like related to one recipe
at a time. I want, I want to bake. I
want everyone to read this book. I want all the
things I do. Love that Anne is like, here are
(12:39):
all the people in this book that you might want
to talk about for future episodes, because she's not wrong.
Some of them are really good. And then when we
were done, she and I talked about our episode where
we discussed German chocolate cake and how we figured out
that the pecan blight was why it seemed to not
exist and then suddenly exist in abundance in write Oklahoma
(13:01):
and Texas. And she was like a pecan blite. We
had a great discussion about pecon blite as you do. Yeah,
did you talk about chestnut blite? No, because that wasn't
germane to that particular thing. Okay, Okay. I asked this
because I've also at this point not listened to the episode,
so that's gonna happen later. Well, And when we talked
(13:23):
about pecon blit, it wasn't in the episode either. It
was like us just just you know, shooting the breeze afterwards. Yeah,
because I could talk to Ann forever. Also, when Anne
Burne comes to do an interview, she brings baked goods.
I just she brought pecan tasses. They were amazing. Yum,
(13:43):
they were incredible. It's the recipe that's in the book
Casey and I had some, and I took some home
to my beloved delicious, delicious, nice, delicious. I'm just saying
if everybody brought baked goods every time they got interviewed anywhere,
oo'd be a great world. I mean, I'm not doing it,
so that's not I'm just saying Anne is above all others.
(14:06):
I do have a silly question for you, okay, because
all of this put me in the mind of right,
we are headed into autumn. We are inarguably the best
time of year. I mean, people could argue. I know
people like other times of year, but do you bake
in autumn? Do you have baking dumb yearnings like I do.
(14:28):
I bake an enormous number of cookies for a vacation
that I take every this year. It turned out to
be much earlier in the progress toward autumn than normal
for just for some scheduling reasons, so as you were
either preparing for or literally I guess, I guess you
(14:49):
did this interview while I was on the vacation, so
I had already baked the enormous quantity of cookies. What
is an enormous quantity of cookies? A gross? I did
a I'm not actually sure how many dozen this the
individual recipe calls creates, but I did a double batch
(15:11):
of my recipe and then did an additional single batch
on top of that, and so this wound up requiring,
just for the sake of measurements, almost four twelve ounce
bags of chocolate chips. Nice, and they those cookies were
(15:32):
all eaten. I've reached an age where I hurt my
shoulder making these cookies. Also reached an age where I
don't remember exactly what I just said. And you did
(15:54):
not listen to the episode. But I'm curious. I have
a suspicion that I know you as a bit. Do
you measure with your heart or are you pretty careful
about measures? Uh? With these cookies specifically, I am pretty
careful about measures, because they do some less appetizing things.
(16:16):
If I mess it up with other stuffed though there
are things that I will be more casual about. And
then Patrick similarly, when he's learning how to do something,
he will be really really careful with how he's doing it.
And then as he sort of develops a sense of
(16:36):
how these ingredients work together and what they create, then
he will be more extemporaneous with stuff. You never told
us what kind of cookies these are? But oh they
were chocolate chip cookies, okay, with no nuts in them? No, no,
I don't like nuts in my baked goods generally, unless
(16:57):
it's a German chocolate cake where it's in the the
schmutz that goes on top of it. Yeah, this is
my mother's recipe which calls for nuts, but I don't
put them in there. I instead put more chocolate. I
have an obnoxious question. I don't mean to put you
on the spot. Okay, what about these chocolate chip cookies
makes them persnickety for measures? Because usually chocolate chippers are,
(17:19):
like you got, well, the sort of wet to dry
ingredient ratio. I will wind up with them like spreading
too much and become But like even so, I'm I'm
measuring by scooping the scoop in the flower with a
(17:43):
dry measuring cup. I'm not like weighing it. I know
people that have converted all of their baked recipes to
weights instead of We talked about that a lot. Yeah,
uh so, I would say there are some ways that
I'm kind of like a little more loosey goosey about it.
But there's still a recipe that I am following that
calls for specific amounts. Oh, I do kind of eyeball
(18:06):
how much additional chip goes into it to make up
for the fact that I'm not putting in any nuts. Gotcha.
That's measured with my heart. Gotcha. I often try to
be very careful, and I have a scale in my wigh.
I don't know if I've ever told you the story
of the best macaron i ever made, which is that
it was for a Criminalia recipe. I wanted to make
(18:30):
an alcoholic milkshake that had some caramel macaron blended into it.
Sounds great and as a garnish. And we have our
local bakery that's just up the street normally always has
caramel macaron not that day, and I was like, oh, shaboodles,
I really need these for this today because I have
(18:51):
to record in a few hours. And I want to
make sure this recipe works, and I didn't want to
run all over town looking for any so I was like,
I'll just make some. They won't have the overnight sitting period,
but that's fine, and like, I've made macanon before and
they are notoriously persnicketty and you got I was so
sloppy jalopy with this round. And I didn't sift really
(19:15):
and I didn't do any of the things you are
definitely told that you absolutely need to be very careful about,
and which I normally am. And I rushed through the
whole thing and they were the best macanon I ever made.
And I was like, dang, dang it, Why am I
being careful all the time when apparently when I'm paying
no attention they turn out just right. Would you like
(19:36):
to know where I had the worst macaron I've ever had?
I don't know, because in France. Really, Yeah, before we
took our podcast trip to Paris, which was that in
twenty nineteen. It seems like it was prior to the
start of the pandemic. It's not relevant to the story, actually,
(19:58):
but Patrick and I. Patrick needed some clothes. He did
not feel like he had enough clothing that would be
suitable for walking around in warm temperatures in Paris, and
so we had gone to the mall and there was
a mall Kiosk selling mackerel and I just got incredibly excited,
and Patrick was like, are we not going to France
(20:20):
literally tomorrow? There will be plenty of macrol there. And
I got them almost every time I saw them while
we were in France, and I had several that were
very good. The worst ones, though, were purchased at Charles
Digaull Airport. No, not Laingerie. I could not tell you
(20:41):
the specific name of where. So this was we had
been misinformed about what we were going to see on
the other side of security yet at the airport, and
I don't know if this is the case throughout the airport,
but where our gate was there was really almost nothing
in terms of getting anything to eat or drink. And
(21:05):
I bought a thing of macarrel. Had a little news
stand there and they were terrible. Oh if it was
at a newsstand. Now, Yeah, we had a laderie in
our terminal, which was great. Yeah. We we had like
a news stand and a little sandwich counter and some
vending machines and a couple of extremely delayed flights, so
(21:26):
way way, way too many people for the available space.
It was just it was not great. It was not
great for the return home, and it was the worst,
the worst macrol I'd ever had. The saddest. I did
have a great and really funny and quite charming macroom
experience at Charles de gaul once where we had a layover.
(21:46):
I think it was when we were coming back from
London last year because we had been at Star Wars
celebration and I got in line at laderie and there
were these two dudes in front of me and their twenties,
and they're kind of like they look a little confused
and like they're not really sure what they're doing there.
(22:07):
And one of them says to the other, I swear
to God, the menu says there are rose cookies here,
and the guys like, no, there's just such I guess
flower cookies. And I just like lean forward and I said,
sorry to eavestrop, but they are rose flavored. Then they
turned around and they were like really, and I was
like yeah, they were like, what other flavors? And we
started talking and then as we got up to the
front of the line. They were like, will you just
(22:28):
pick our box out for us? Yeah, please give me
one of everything. And I was like, you definitely want
the black sesame because it's the most delicious. They were
like black sesame. And they went from kind of incredulous
about these cookies and it's kind of seeming like they
thought they were silly to be really excited to eat
them and try all the flavors. And it was very
cute and they were very very sweet. Can't wait for
(22:51):
more of that in my life. Yeah, but if you're
in New York and I think Chicago, you can get
latter whenever you want. That's great. Yeah, whatever you want.
I hope if you're doing baking this weekend or any
time in your life, that it turns out great, whether
you measure with your heart or with a scale, and
that if you have some time off this weekend, whether
(23:11):
you're baking or not, that you get some rest and
relaxation and you get to come out of the time
off refreshed. If you don't have time off and you have,
you know, stuff you gotta do, whether that's work or
just a lot of obligations, I still hope you get
some rest and I hope you have fun. I hope
everybody is cool to each other. We will be right
back here tomorrow with a classic episode, and then on
(23:34):
Monday with something brand new. Stuff you Missed in History
Class is a production of iHeartRadio. For more podcasts from iHeartRadio,
visit the iHeartRadio app, Apple Podcasts, or wherever you listen
to your favorite shows.
Welcome to Stuff you missed in History Class, A production
of iHeartRadio, Hello and Happy Friday. I'm Tracy V. Wilson
and I'm Holly Frye. This week we talked about in
Narcis Montreal and his submarines. Sure did. Boy, did that
(00:22):
turn out to have a lot more information than I
thought going into it. When I originally started doing the
research on this, I was really thinking what we were
going to have was a broader history of submarines and
submarine technology, like starting with the diving bells, right, and
(00:43):
then going with more detail about these various other efforts
before before Montreal. We did mention some of them in
the context of like the research he was doing, to
be like how am I going to build the submarine?
But then more of the development afterwards, which of course
goes from these kinds of passion projects people inventing things,
(01:07):
limited governments trying to see whether this would work to them,
you know, submarines obviously becoming a meaningful part of World
War One and then World War Two. And I had
a whole section of like basic submarine history all written out,
and then as I was working on it, I was like,
(01:27):
oh no, actually his whole time in Barcelona before starting
on the submarines is really interesting and connected to something
that we've already talked about. I love a lot of
his idealism and how that idealism, even though he changed
how he focused on it, kind of like stuck with
(01:48):
him for most of his life until he was like,
I guess I'll make cannons well. And that just seems
to have been at least partially motivated by being out
of money. Yeah, and that seems to me. We alluded
to the fact that he seems to have had this
really close and loving relationship with his wife and that there,
(02:08):
you know, did become times that it seemed like their
circumstances were causing some strain, and that those were the
kinds of times when they just had no money, no
real prospects of how to make money, and then in
some cases also he was having to flee arrest in
addition to all that, and it like, it does sound
like those times were really hard, but that was more
(02:31):
about the circumstances they were in than their relationship with
each other. Yeah, the models of the submarines are so
cool and I have discovered and working on several podcasts
recently that have been inspired by seeing something in a museum.
(02:55):
I have developed a habit that I didn't really know
I had until looking back at this that I will
see something that interests me in a museum, I will
take a picture of the interpretive sign that has the
information about what I think. But then somehow I keep
not also taking a picture of the actual thing. Oh
(03:19):
so I have these pictures of signs about these submarines,
but not pictures of the actual submarine models. I had
to go and like look back up on the internet
and then if having the same situation of did we
actually see there was and maybe is again like a
(03:44):
large scale model of one of the submarines outside of
the Maritime History Museum that sometime in the last couple
of years they had to take off of display to
do some conservation and restorate sh work on it, because
it was, you know, exposed to the elements all the time.
And I was like, was that outside and we walked
(04:08):
past it? Or have I just now seen so many
pictures of the thing where it was that it's all
blurred together because at this point our Barcelona trip was
not quite a year ago, but we're coming up on
a year ago, and we saw so many things and
I took so many pictures. Well, the other thing that's
(04:31):
going on too, right, I was just talking to somebody
about this the other day, is that, like that is
a time where there is so much input any one
of those trips, which we love very much, but like
you're taking in a lot of things, you're also trying
to learn the names of like thirty new people. In
(04:51):
some cases, you're also you know, just trying to make
sure that you have the schedule ready and that we're
interacting with Michael who runs those trips, and like that
were doing everything we're supposed to. Like I can't fall
to anybody for not remembering stuff on those trips because
there is so much input. Yeah, I don't think your
brain could parse at all. No, no, uh. And there've
(05:15):
also been times when I have run into someone who
was on one of those trips in an unexpected place
and just had it felt like a jerk because I
was like, I know, I know you from somewhere. The
person is like I was in Paris with you. Oh great,
great now I know. So Anyway, I do think the
(05:38):
submarines like they're just they're so beautiful and cool looking
to me. He was not the only person to make
wooden submarines, right, but I did find them to be
very beautiful. And it is likely that he was inspired
by his father's profession as a barrel maker in how
to make a wooden submarine like a wine barrel, but
(06:02):
a fish wine barrel. I love it. I have some
thoughts about law school, okay, because I feel like this
has come up a few times recently where someone that
we have talked about on the podcast goes to law
school but never becomes a lawyer, like we mentioned it
for example in the Hevelius episode. Yeah, and I think
(06:25):
part of it is that there were a lot of
people going to law school during some of these earlier
times that had no intention of practicing law. Sure, it
had more to do with almost being a business school situation,
oh yea yeah, where they were understanding business law to
(06:45):
help the family business or whatever and get a solid education.
It really wasn't about I will become a lawyer. I
think that's why a lot of them are like and
they never had any sort of any sort of law career.
I think that is probably what is informing some of that. Yeah,
it also is totally believable to me that he would
(07:07):
have been just giving his tuition money to revel one
hundred percent. I also have a very silly thing. Okay,
it's so silly. Okay, every time we said ictinio, particularly
when we get to icteni O one and Actenio two, listen,
all I can think of is the ecdo one from
Ghostbusters or just sound enough alike that I'm like, how
(07:31):
can we make this into a ghost story? Where is
slimer where? Yeah? Well, in the early stages of working
on this, the the word iktinio is similar enough to akaria,
Like they're not this, They're they just start with the
same letter. But like there was enough similarity there that
(07:52):
I was like, does it could he have also been
inspired by like this utopian place and I instead of justlogy? Yeah?
But I also did not go look up what's the
etymology of ikaria? How did Ettian Kabe come up with that? And?
Boy am I eager to get more into that whole story? Uh,
(08:14):
because it's a it's a it's a whole other thing.
There have been a lot of attempts at utopias. Yeah,
all of them have a pretty interesting story because it's
hard to set up an idealized community in a non
ideal world, right, right, We are all imperfect, inconsistent humans, right,
(08:39):
humans are not by nature ideal? Definitely not. Yeah, I
had something else completely on my what I'm going to
do next list, and I was like, No, we're going
to be talking about a failed utopian I don't think
it's a spoiler to say it was a failed utopian
(08:59):
experien air, right, because that's the case for most of them. Uh,
even even more as successful one. Well, I was gonna say,
even ones that were somewhat more successful or like in
a in a limited way, like maybe the community still exists,
but not in the hyper idealized way that it was
(09:20):
originally conceived of. Or what we're actually going to have
is our up upcoming Saturday Classic, because there's some overlap
there on on the the communities at New Harmony had
some some some ways that those communities were more successful
than a lot of other ones that we have talked about,
which I'll just leave that for the Saturday Classic to
(09:42):
go into in more detail rather than rehashing it all
right now. I had to talk to Anne Burne this week,
you did, I was not. I was on vacation, so
I have neither talked to Anne Burne nor read this book.
(10:07):
I had an interesting thing happen mm hmmm, which is
that Anne and I were in the same room. What. Yeah.
I went to the office, which I don't normally do.
I usually record from home. It's kind of a hike
to our office, Like the way from here to there
is very trafficky, and so I'm almost never in the office.
(10:31):
But Anne was like, ooh, could we record in person?
And I was like, of course, because I would do
anything for that woman. I even say in the opener,
I don't mean to shade any of our other guests,
but Anne is my favorite guest. No, I love her.
She's just a wonderful human. She is as much of
a delight when she's talking about not baking is when
she's talking about baking. And she's so smart and she
(10:52):
knows so much stuff. And I got to meet her husband,
who is also just charming and sweet as heck. So
it was a really, really wonderful, wonderful thing. And I
got to see Casey, our producer, in person, which we
also don't usually get to do, so it was kind
of a good, good time to meet up with everybody. Yeah,
you and I were supposed to have this experience when
(11:14):
I was in Atlanta for union bargaining, but you were ill.
I well, it did not work out. I would well,
and you were about to visit your family, and I
didn't want any accidental transmission of yuck. Yeah, so we did. Yeah,
we did not do that. I had to figure out
how to get into our office right because I don't
(11:36):
go in right. We had some struggles with that when
I was We figured it out. It worked out. Yeah,
uh yeah, but yeah, and now I know, and now
I could just go in there whenever I want. I
got my stuff, I got my badge, I got a
digital badge. I'm ready. I haven't gotten to bake the
cantalope pie that I discussed in the yeah, the thing,
(11:57):
but there are so many things. I haven't had time
to bake it anything, which really stinks, because I'm in
I yearn to bake right now. I'm just in that mode.
But I really was kind of blown away by how
much her book is really a history book that just
has also has recipes in it, more so even than
her previous ones. Yeah, because there really is a lot
(12:18):
of discussion about all of the various trends that have developed,
you know, the agricultural things that were going on in
ways that are not just like related to one recipe
at a time. I want, I want to bake. I
want everyone to read this book. I want all the
things I do. Love that Anne is like, here are
(12:39):
all the people in this book that you might want
to talk about for future episodes, because she's not wrong.
Some of them are really good. And then when we
were done, she and I talked about our episode where
we discussed German chocolate cake and how we figured out
that the pecan blight was why it seemed to not
exist and then suddenly exist in abundance in write Oklahoma
(13:01):
and Texas. And she was like a pecan blite. We
had a great discussion about pecon blite as you do. Yeah,
did you talk about chestnut blite? No, because that wasn't
germane to that particular thing. Okay, Okay. I asked this
because I've also at this point not listened to the episode,
so that's gonna happen later. Well, And when we talked
(13:23):
about pecon blit, it wasn't in the episode either. It
was like us just just you know, shooting the breeze afterwards. Yeah,
because I could talk to Ann forever. Also, when Anne
Burne comes to do an interview, she brings baked goods.
I just she brought pecan tasses. They were amazing. Yum,
(13:43):
they were incredible. It's the recipe that's in the book
Casey and I had some, and I took some home
to my beloved delicious, delicious, nice, delicious. I'm just saying
if everybody brought baked goods every time they got interviewed anywhere,
oo'd be a great world. I mean, I'm not doing it,
so that's not I'm just saying Anne is above all others.
(14:06):
I do have a silly question for you, okay, because
all of this put me in the mind of right,
we are headed into autumn. We are inarguably the best
time of year. I mean, people could argue. I know
people like other times of year, but do you bake
in autumn? Do you have baking dumb yearnings like I do.
(14:28):
I bake an enormous number of cookies for a vacation
that I take every this year. It turned out to
be much earlier in the progress toward autumn than normal
for just for some scheduling reasons, so as you were
either preparing for or literally I guess, I guess you
(14:49):
did this interview while I was on the vacation, so
I had already baked the enormous quantity of cookies. What
is an enormous quantity of cookies? A gross? I did
a I'm not actually sure how many dozen this the
individual recipe calls creates, but I did a double batch
(15:11):
of my recipe and then did an additional single batch
on top of that, and so this wound up requiring,
just for the sake of measurements, almost four twelve ounce
bags of chocolate chips. Nice, and they those cookies were
(15:32):
all eaten. I've reached an age where I hurt my
shoulder making these cookies. Also reached an age where I
don't remember exactly what I just said. And you did
(15:54):
not listen to the episode. But I'm curious. I have
a suspicion that I know you as a bit. Do
you measure with your heart or are you pretty careful
about measures? Uh? With these cookies specifically, I am pretty
careful about measures, because they do some less appetizing things.
(16:16):
If I mess it up with other stuffed though there
are things that I will be more casual about. And
then Patrick similarly, when he's learning how to do something,
he will be really really careful with how he's doing it.
And then as he sort of develops a sense of
(16:36):
how these ingredients work together and what they create, then
he will be more extemporaneous with stuff. You never told
us what kind of cookies these are? But oh they
were chocolate chip cookies, okay, with no nuts in them? No, no,
I don't like nuts in my baked goods generally, unless
(16:57):
it's a German chocolate cake where it's in the the
schmutz that goes on top of it. Yeah, this is
my mother's recipe which calls for nuts, but I don't
put them in there. I instead put more chocolate. I
have an obnoxious question. I don't mean to put you
on the spot. Okay, what about these chocolate chip cookies
makes them persnickety for measures? Because usually chocolate chippers are,
(17:19):
like you got, well, the sort of wet to dry
ingredient ratio. I will wind up with them like spreading
too much and become But like even so, I'm I'm
measuring by scooping the scoop in the flower with a
(17:43):
dry measuring cup. I'm not like weighing it. I know
people that have converted all of their baked recipes to
weights instead of We talked about that a lot. Yeah,
uh so, I would say there are some ways that
I'm kind of like a little more loosey goosey about it.
But there's still a recipe that I am following that
calls for specific amounts. Oh, I do kind of eyeball
(18:06):
how much additional chip goes into it to make up
for the fact that I'm not putting in any nuts. Gotcha.
That's measured with my heart. Gotcha. I often try to
be very careful, and I have a scale in my wigh.
I don't know if I've ever told you the story
of the best macaron i ever made, which is that
it was for a Criminalia recipe. I wanted to make
(18:30):
an alcoholic milkshake that had some caramel macaron blended into it.
Sounds great and as a garnish. And we have our
local bakery that's just up the street normally always has
caramel macaron not that day, and I was like, oh, shaboodles,
I really need these for this today because I have
(18:51):
to record in a few hours. And I want to
make sure this recipe works, and I didn't want to
run all over town looking for any so I was like,
I'll just make some. They won't have the overnight sitting period,
but that's fine, and like, I've made macanon before and
they are notoriously persnicketty and you got I was so
sloppy jalopy with this round. And I didn't sift really
(19:15):
and I didn't do any of the things you are
definitely told that you absolutely need to be very careful about,
and which I normally am. And I rushed through the
whole thing and they were the best macanon I ever made.
And I was like, dang, dang it, Why am I
being careful all the time when apparently when I'm paying
no attention they turn out just right. Would you like
(19:36):
to know where I had the worst macaron I've ever had?
I don't know, because in France. Really, Yeah, before we
took our podcast trip to Paris, which was that in
twenty nineteen. It seems like it was prior to the
start of the pandemic. It's not relevant to the story, actually,
(19:58):
but Patrick and I. Patrick needed some clothes. He did
not feel like he had enough clothing that would be
suitable for walking around in warm temperatures in Paris, and
so we had gone to the mall and there was
a mall Kiosk selling mackerel and I just got incredibly excited,
and Patrick was like, are we not going to France
(20:20):
literally tomorrow? There will be plenty of macrol there. And
I got them almost every time I saw them while
we were in France, and I had several that were
very good. The worst ones, though, were purchased at Charles
Digaull Airport. No, not Laingerie. I could not tell you
(20:41):
the specific name of where. So this was we had
been misinformed about what we were going to see on
the other side of security yet at the airport, and
I don't know if this is the case throughout the airport,
but where our gate was there was really almost nothing
in terms of getting anything to eat or drink. And
(21:05):
I bought a thing of macarrel. Had a little news
stand there and they were terrible. Oh if it was
at a newsstand. Now, Yeah, we had a laderie in
our terminal, which was great. Yeah. We we had like
a news stand and a little sandwich counter and some
vending machines and a couple of extremely delayed flights, so
(21:26):
way way, way too many people for the available space.
It was just it was not great. It was not
great for the return home, and it was the worst,
the worst macrol I'd ever had. The saddest. I did
have a great and really funny and quite charming macroom
experience at Charles de gaul once where we had a layover.
(21:46):
I think it was when we were coming back from
London last year because we had been at Star Wars
celebration and I got in line at laderie and there
were these two dudes in front of me and their twenties,
and they're kind of like they look a little confused
and like they're not really sure what they're doing there.
(22:07):
And one of them says to the other, I swear
to God, the menu says there are rose cookies here,
and the guys like, no, there's just such I guess
flower cookies. And I just like lean forward and I said,
sorry to eavestrop, but they are rose flavored. Then they
turned around and they were like really, and I was
like yeah, they were like, what other flavors? And we
started talking and then as we got up to the
front of the line. They were like, will you just
(22:28):
pick our box out for us? Yeah, please give me
one of everything. And I was like, you definitely want
the black sesame because it's the most delicious. They were
like black sesame. And they went from kind of incredulous
about these cookies and it's kind of seeming like they
thought they were silly to be really excited to eat
them and try all the flavors. And it was very
cute and they were very very sweet. Can't wait for
(22:51):
more of that in my life. Yeah, but if you're
in New York and I think Chicago, you can get
latter whenever you want. That's great. Yeah, whatever you want.
I hope if you're doing baking this weekend or any
time in your life, that it turns out great, whether
you measure with your heart or with a scale, and
that if you have some time off this weekend, whether
(23:11):
you're baking or not, that you get some rest and
relaxation and you get to come out of the time
off refreshed. If you don't have time off and you have,
you know, stuff you gotta do, whether that's work or
just a lot of obligations, I still hope you get
some rest and I hope you have fun. I hope
everybody is cool to each other. We will be right
back here tomorrow with a classic episode, and then on
(23:34):
Monday with something brand new. Stuff you Missed in History
Class is a production of iHeartRadio. For more podcasts from iHeartRadio,
visit the iHeartRadio app, Apple Podcasts, or wherever you listen
to your favorite shows.
Stuff You Missed in History Class News
Hosts And Creators
Tracy V. Wilson
Holly Frey
Popular Podcasts
1. Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
2. Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
3. Crime Junkie
If you can never get enough true crime... Congratulations, you’ve found your people.