Donuts (poop pants and the guillotine)

This week, we discuss donuts and sample a few of our favorite varieties.

Episode Transcript

Speaker 1 (00:00):
Welcome to an Hour of Our Time, the podcast where
we pick a topic, research it and come back to
tell you what we've learned. This week, we're discussing donuts,
their origin across the world, their popularization in the United States,
and we'll be sampling some and talking about our favorite types.
I'm Dave, I'm Jim. Wait hold on, let me put

(00:31):
on my radio voice.

Speaker 2 (00:34):
Coming to you live from Maple Catacomb Studios. It's an
hour of our Time.

Speaker 1 (00:42):
Up, Bubba Booby. What would our radio DJ names be?
I don't know.

Speaker 2 (00:51):
Like re mind would be something about like being really
into talking about executetions, and yours would be like trying
to shoot your pants at work. So I would be
like poop pants in the Guillotine Bug and the Dino.

Speaker 1 (01:15):
You've gotten a different direction. This is what you want
it to be. I'm saying what it is.

Speaker 2 (01:19):
I would definitely be making jokes, poop jokes, because I
think I associate morning Zoo DJs with low brow humor.

Speaker 1 (01:29):
Poop pants in the curly Fries. Also, we'd probably be
very racist. Why why would you assume that? Because we
I think as soon as you become a drive time DJ, all.

Speaker 2 (01:43):
Those all those fucking guys are old as ship.

Speaker 1 (01:46):
Yeah. Well that's at least in this town, that's true. Yeah. Well,
in case you're wondering what we're talking about here, we
are in person again. As you probably know, we do
the bulk of our episodes via zoom, but today we
are in person, and I think for good reason, we
are doing another I guess another episode that requires some tasting.

(02:09):
Last time we did an in person episode was like,
I don't know, a month or two ago about absinthe Yeah,
and this week we are talking about donuts. We recently
did an episode about idioms, part of our Idiom series,
where we talked about a Baker's dozen. Oh you call
them an idiom. Out of that.

Speaker 2 (02:26):
We were like, man, we should talk about donuts, And
then out of that it was like, we should eat
a bunch of donuts. This is mainly an excuse to
eat donuts because Dave and I both very much enjoyed donuts.

Speaker 1 (02:38):
For the record, the reason why we.

Speaker 2 (02:41):
For those of you that don't know us in person,
which I think is most people that listen to this,
probably we don't record on zoom because we live like
in different cities or whatever.

Speaker 1 (02:53):
Like many popular podcasts you listen to. We live like
maybe not even fifteen minutes from each other, but we're lazy.
It's just logistically difficult.

Speaker 2 (03:04):
So kids, But when it comes to eating, if I
have the opportunity to eat a bunch of donuts, I'm
going to do that.

Speaker 1 (03:11):
Yeah, So we have some donuts in front of us
to sample as we're talking. These are from Schneider's Bakery
in Westerville Uptown Westerville, Ohio. They are a very old bakery.
I can't remember when the bakery opened now I have
to look that up, but I've been told about their
donuts for a while. I had one for the first
time like two weeks ago, and I've been really into it.

(03:35):
So we have, yeah, some different ones to try. Do
we want to start with a little tasting here, Joe, Yeah,
I think that would be good.

Speaker 2 (03:42):
And then also since we were recording in the evening,
I'm a donut and coffee kind of guy. There's like
the few combinations I think that are are better in
life as far as like food and drink I think
than coffee and donut. But it is in the evening times.
So I brought us a coffee stout from Masthead Brewing Company,

(04:09):
which is it's very good from our friends to the
North Cleveland, Cleveland, Ohio. But before we start eating the donuts,
this is a weird question, what did you already know
about donuts, Dave before we started studying for this, because
this is not just an episode about us, like eating

(04:30):
donuts on a microphone, like as like a really gross ASMR.
This is we're going to be talking about the history
of donuts, like how donuts are made.

Speaker 1 (04:41):
That kind of stuff.

Speaker 2 (04:42):
Well, you know, I'll say this. First of all, I
just looked up Schneider's Baker. We started in nineteen fifty four,
which was a pretty common time for donut shops to
pop up, which we'll get into a bit.

Speaker 1 (04:51):
Oh yeah, yeah. I can't say I knew a lot
about donuts. I think I knew a decent amount, like
from a culinary perspective, like I sort of understood how
they were made in that As far as the h
history of them, I think I learned a lot. I
guess I would have assumed that people have been frying
dough for a long long time, which is very true. Yes,
but there's some interesting things, especially about how donuts became

(05:11):
popular in the United States and how that relates to
like World War One that I didn't know anything about. So,
what have you ever made a donut before? No, I've
never made a donut.

Speaker 2 (05:21):
I have never made a like an American donut, I guess,
but I have made and and even more than I have,
my mom has made soapapillas, which.

Speaker 1 (05:32):
Are like a fried dough that's popular.

Speaker 2 (05:35):
In I don't know about certainly parts of Mexico, but
it's popular in like, uh, like Mexican American parts of
the US.

Speaker 1 (05:49):
Oh, okay, you can even like.

Speaker 2 (05:51):
Depending on where you live, you could probably get them
as deserted restaurant. But although it's just like balls of
fried dough usually served with like honey.

Speaker 1 (06:00):
Sure, because something that you know your upbringing in the
American Southwest a little bit.

Speaker 2 (06:06):
Yes, there was something that was like nostalgic for my childhood.
So if I ever seen them on a restaurant menu,
I will get them, even though they're like it's like
something you would easily make at home, but I don't know.
If I'm at a restaurant, I don't have to make it.
But one of the things that you will learn, which
probably did already know from listening to this is that

(06:28):
pretty much every culture in the entire world has at
least one version of fried bread.

Speaker 1 (06:33):
Absolutely. Yeah. I kind of learned that going back. But
there is an example in Leviticus talking about fried dough,
so that's maybe your earliest example. There's also a Roman
treat that we can get into.

Speaker 2 (06:47):
But well, if you think about it, it kind of
makes sense because humans have been baking bread for thousands
of years, and maybe we could do an episode about
bread sometime. But as soon as you start making bread
and you're making like, you know, dough to make bread,
certainly someone thought, what if I took this ball of

(07:11):
bread dough and instead of baking it in like my
you know, my oven or my hearth, I just dropped
it in this pot of hot fat, right absolutely, which
would have been initially probably would have been animal fat.

Speaker 1 (07:25):
Yeah, probably some sort of like pig lard.

Speaker 2 (07:28):
Yeah, and then I bet it tasted good and they
you know, the rest is history. Yeah, absolutely, all right,
let's get down with these. Yeah, so in front of us,
we have we have a couple of things. We have
a I had said last when we last talked about this,
I had said that my favorite donut is kind of
a tie between a jelly donut and a long John. Okay,

(07:48):
and I have found a raspberry filled long John. Yeah,
that's the one that I'm drawn to. Let's let's give
that a try. I am in mine with the fork
because I don't want to get sugar all of my
fingers and then run the computer.

Speaker 1 (08:03):
I see that you're doing that, and I also like,
probably should have a napkin. I'm just gonna wipe.

Speaker 2 (08:08):
The donut on my pants and try not to be messy.
I understand. Oh see, that's good. And now these are
to be fair. These are a little old. I mean
I bought them at five o'clock, which is not exactly
the witching hour for donuts. And you know, now it
is what nine nine fifteen. I think it's okay. They're
not like yesterday's donuts. So that was the cream field

(08:30):
or I'm sorry, jelly filled really good. So this is
a that's like a yeasted donut base, which we'll talk about, well,
I guess we could talk.

Speaker 1 (08:42):
About we'll talk about the culinary aspect now.

Speaker 2 (08:44):
So there's so many different variations donuts, which is interesting
because ultimately it's fried bread, right technically. Yeah, but the
two main and we're mainly gonna be talking about donuts
in the US. But Petro's the end, I will take
us on a little trip around the world to talk
about some like donut like things from other countries. Donuts.

(09:10):
We use it in the US as like a still
like a couple hundred year history, but but it sort
of took its form around the eighteen hundreds. But so
we're to mainly talk about, like I said, like the
donuts that you might imagine if you're one of the
US listeners, but you are looking at two main varieties,
the kind that I prefer to be honest, the cake donuts,

(09:35):
which are.

Speaker 1 (09:37):
As the name suggests, it's cake. It's a special cake batter.
Is it cake? It is? It is cake.

Speaker 2 (09:44):
Yeah, they're called cake donuts. It's not just like a
QC name. They like are actually like a kind of
cake batter. Those cake donuts. When we find my notes
about this here, I like the various fat content because
they're different. So like as far as like if you're

(10:04):
thinking about like your rings, like the circular donut, the
two many kinds, I guess it would be like the
a yeast based dough or a or what you would
call a raised donut.

Speaker 1 (10:18):
Okay.

Speaker 2 (10:18):
And then like I said, the cake donuts, so yeast
raised donuts, you actually you fry them in oil, but
you also there's oil in the batter.

Speaker 1 (10:27):
Oh okay, So.

Speaker 2 (10:31):
They contain about twenty five percent oil by weight, So
as a cake donut is going to be abound twenty percent.

Speaker 1 (10:39):
Oh, I'm sorry.

Speaker 2 (10:40):
This is this is the amount of oil that they
end up with because of what they absorb. Cake donuts
will have some oil or butter or some other kind
of fat added to the batter, okay, but they end
up resulting with actually less oil in the actual donut

(11:02):
that you're eating, just because of the composition of the structure.
But like cake donut again is like it's me an
out of cake. A yeast donut usually is the kind
of donut where you have to add yeast and then
let it rest so that the yeast can do its magic.

(11:22):
And I don't know if we've talked about this a
lot on our show, if there's been an episode where
we've discussed this, but if you've never like made fresh
bread or I know we've talked about this in the
context of beer. But yeast is a micro organism. It's
a it's a single celled fungi. So their cells look
more like our cells than, for instance, a bacteria. Okay,

(11:48):
they're all the same like internal structures or we call
organelles there for for the harken back to your you know,
high school biology.

Speaker 1 (11:57):
They are a eukaryote. Okay, heard that word in a while. Yeah,
but as opposed to a pro carryo.

Speaker 2 (12:03):
They have single cell and they eat the sugar that
is found in bread or you add to the bread
dough or in this case the doughnut dough, and then
they through their metabolism, they create carbon dioxide as a byproduct,
so they're it's like they're burps basically.

Speaker 1 (12:21):
Okay, and then bread burps yep, and then the and
that might be the basis of your carbonation for your beer.
It seems like a good time to bring up nuns farts.
Did did you hear about that?

Speaker 2 (12:31):
No?

Speaker 1 (12:31):
There there is a French form of a donut that
it translates to nuns farts. Of course it does. It's
the part of a nun. Yeah, very French. That's hilarious.

Speaker 2 (12:43):
Yeah, so these nuns, these nuns are making farts. But
then you you create like the the dough structure will
trap those carbon dioxide gas bubbles, okay, lifting up the oh,
okay makes That's why a yeast donut are also sometimes

(13:04):
called raised donuts. Yeah, and these are the ones that
are you know, they're kind of crispier on the outside
and they've got a lot more air and the inside
because that rising dough yields uh you know, air pockets. Yes,
that would be like this donut here, which I believe
is a cruller. Yeah, in the Long John. We had

(13:24):
too in the Long John two. So yeah, they're softer,
they're they're like lighter, and I know people like some
people like the yeasted donuts, some people like the the
cake donuts. But then you get like a crispy cream donut,
which is a type of yeasted donut that is like
extremely light, like they're like mostly air.

Speaker 1 (13:44):
Right, Yeah, sugar twist is pretty good.

Speaker 2 (13:49):
Is that what they call it? Sugar twist? They call
it sugar twist. But yeah, it's like a croller, so
it's like braided mm hmm. It's a solid donut that
would be really good dipped in coffee. All right, then,
so how they're made. Cake donuts are so and then

(14:14):
also you take the donut and then you fry it.
All doughnuts are fried, right, you've probably seen home recipes
for like baked doughnuts.

Speaker 1 (14:25):
That's going to be some bullshit, right.

Speaker 2 (14:27):
It's probably going to be some bullshit. There's no way
to make a donut healthy. So just I can see
why people wouldn't want to like deep fry in their
house because it can be messy.

Speaker 1 (14:37):
Right, but you don't get a donut. But I think you.

Speaker 2 (14:38):
Should attempt to deep fry in your house. It's not
as hard as people make it out to be. If
you've got a thermometer and you stand there and watch.

Speaker 1 (14:47):
It, and how deep of a pan do you really
need to do this?

Speaker 2 (14:52):
It needs to be fairly deep, but like a good
solid saucepan at least.

Speaker 1 (14:56):
Best thing, well that will be like shallow frying. For donuts.
You need deep a deep fry.

Speaker 2 (15:02):
You just need to spend like I don't know, forty
dollars and get like a big cast iron Dutch oven.

Speaker 1 (15:08):
Ooh and I we have that exact thing. We have
a La Crusee. Yeah, that's not a forty dollars.

Speaker 2 (15:13):
One no, no, no, that was a gift and that's
the fancy.

Speaker 1 (15:17):
That's what I use for my spaghette spaghetti meatballs. Oh yeah,
well my not my speedy, but my meatballs and my
red sauce cleaning out real good.

Speaker 2 (15:23):
That's also what I use. Although I got lodge because
we're country, I've got I've got lodge stuff. Man, I
got a lodge cast iron skillet. That thing's been with
me for years.

Speaker 1 (15:31):
But yeah, that's what you could use. The de fryer.
You could get an electric deep fryer. Oh okay, yeah,
electric deep fryer is probably more what you see like
commercial kitchens when you're doing a lot of deep frying.

Speaker 2 (15:41):
Well, they would certainly have like a large, very large one.
And one thing that they're gonna have is it's also
gonna be very wide, which is going to allow water
to evaporate, which keeps the donuts really crispy. Oh okay,
so your cake donuts, they are gonna fry for about
ninety seconds. This is gonna be different for every replaced.
So this is speaking in generalities. To compare the two. Sure,

(16:03):
that's a cake donut ninety cake donut at around three
hundred and seventy four to three hundred and eighty eight
degrees fahrenheit, and then they're gonna turn them once. Okay,
all right, Usually they're gonna turn them like with a
because they'll float, right, they'll float. Yeah, yes, yes, exactly,
they all float. I was scarred by that movie as

(16:26):
a child, and so I cannot hear anyone saying something
about like, oh, they'll float without Curry fucking penny Wise,
the clown. I loved him, Curry. I did not realize
that was him until I was an adult. Yeast donuts,
like I said, they absorb more oil because they take
longer to fry. I wouldn't have guessed this, which is

(16:47):
why I would have thought that the cake donut took
longer to fry because of the denser because they're denser. Yes,
but that is apparently I learned that that's not true. Interesting,
yeast donuts will fry because for about one hundred and
fifty seconds, So that's like almost twice as long. Yeah,
at three hundred and sixty to three hundred and seventy

(17:08):
four degrees.

Speaker 1 (17:08):
So almost twice as long at a lower temp, slightly
lower temperature.

Speaker 2 (17:12):
Yeah, cake donuts are typically Now this is going to
wear very widely, but we're talking about like your your
big like commercial like chain dunkin donuts.

Speaker 1 (17:24):
Yeah, that is what you're saying. Uh, it's going to
weigh between.

Speaker 2 (17:28):
Zero point eighty five two an ounce, right, and a
yeast donut is going to be about like slightly larger,
like one point three ounces.

Speaker 1 (17:40):
So I saw those numbers too, and I'm guessing it's
really just because the yeast of donuts tend to be
the type of donuts that are just generally bigger. They
usually donuts because cake donuts are denser but they are smaller. Yeah,
they usually make them bigger.

Speaker 2 (17:52):
So since we've talked about cake donuts, I'm I'm gonna
get after this chocolate.

Speaker 1 (17:57):
Yeah, we got a couple of sprinkled sprinkly guys. I
got Jimmy. I guess those aren't Jimmy's. But that's what's that.
I don't fuck with sprinkles.

Speaker 2 (18:11):
Because they don't taste like anything, but they don't detract
from you, you know what I mean. I gotta say, I
think I'm a yeast donut guy, like I like a
cake donut. But if I'm picking, I think I like
a yeast.

Speaker 1 (18:24):
I'm a cake donut all the way. Man, interesting.

Speaker 2 (18:28):
Yeah, but I have to try this yeast donut this
plane glazed just to get the contcrast. I had to
get a plain glaze because it just felt like it's classic,
you know. Oh yeah, yeah, they didn't have They had
a regular lawn drown like chocolate with the white cream,
but they didn't have a classic jelly donut. That's why
I got the jelly Lawndrohn because I was like, well,
this is the best of both worlds.

Speaker 1 (18:48):
And that's the other thing.

Speaker 2 (18:50):
Yeast donuts are typically like glazed to like a thin
icing that sets. Cake donuts often have are frosting right right,
which would be like a thicker layer and then and
then also like.

Speaker 1 (19:05):
Although sometimes you see the other way around, that's true.

Speaker 2 (19:08):
You don't have like the really fancy donut shops that
have popped up in the past few years where they're
putting like like duct donuts and yeah, they're putting like
bacon and cereal and cookies and stuff. And it's like
I will eat those and I will enjoy them, but
I would take these.

Speaker 1 (19:23):
I'm with you.

Speaker 2 (19:23):
I I think it's the same like fancy pizza places,
like that's fine, and there's some good things there but
to an extent, you can't really beat like just like
a pepperoni pizza, you.

Speaker 1 (19:32):
Know what I mean?

Speaker 2 (19:32):
Like, yeah, if you make a really good donut, right,
you don't eat all that? Yeah, if you actually that
uast donut fucking slaps. Yeah, their their donuts are great.

Speaker 1 (19:42):
I mean they've been around for seventy five years, so
well seventy years. Wow, I might need I gotta go
in a minute.

Speaker 2 (19:52):
I gotta go in on the like the plane or
the vanilla iced cake donut to contrast.

Speaker 1 (19:58):
Yeah, I'm wishing I got the dut and now go
to town. I got it. I got a half dozen off.

Speaker 2 (20:04):
Mike David, and I just eat another dozen donuts in shame.

Speaker 1 (20:10):
Yeah. So where do these come from? Dave? Where the
donuts originate?

Speaker 2 (20:15):
Well, you know, taking it back to Mestemia, we have
to go back pretty far, and that's not exactly surprising.
As I mentioned, there's a mention of fried dough in
Leviticus in the Old Testament, so that goes back pretty far.

Speaker 1 (20:31):
Thou shalt not put bacon on your donuts.

Speaker 2 (20:35):
If you want to talk about like actual examples of
the precursors to what we think of as an American donut.
A good first example is the globe g l Obi.
It is a Roman deep fried dough ball. It was
recorded and I believe this would be around like two
hundred BC by Cato the Elder, in a book that

(20:56):
he wrote, a writing called well translated for Latin. It
is called on farming or on Agricultures, literally just about that.
But he describes a recipe for a fried dough ball
that uses cheese, honey, and poppy seeds.

Speaker 1 (21:13):
And I think this is still something you can get
in Italy. But it is a Roman delicacy, okay. Obviously
that fried dough then spread across Europe and the rest
of the world and developmentto other things. There are examples
from other parts of the world. There's an Arabic cookbook
from the thirteenth century that contains a recipe for something

(21:35):
similar that uses leavened semolina dough that is fried. Okay,
And this is shaped in a small ball, just like
the globe is. So so far we have small balls,
small little cakes. We don't have the round punch out
in the middle sort of thing, except that there is

(21:58):
a portion of the recipe that calls for the dough
to actually be shaped with a hole in the middle
for test proofing. And I think this is something that
only did to some You do it to like the
first batch, to like check the consistency. Okay, so there
were like these examples of it sometimes being done like
we think of a modern donut, which is interesting because
there's going to be a guy in the nineteenth century
who kind of claims the invention of such a shape

(22:21):
for a donut. But obviously it goes back much much
further for the specific reason of testing the proofing of
the dough. You've got things in Germany. There's something published
in a cookbook in Nuremberg in fourteen eighty five. The
translation of this one is the Mastery of the Kitchen.

(22:42):
It's a stuffed fried dough cake. And today the popular
thing is the Berliner, which is a fried pastry.

Speaker 2 (22:52):
Well, famously, when JFK made his speech, he said he
was a donut. But is that apocryphal? Because I'd always heard,
what is somebody who lives in Berlin Berliner? Okay, so
he said he was a Berliner or Berliner I'm saying differently,
and people kind of laugh because it sounds like I

(23:14):
guessing people in Berlin just don't say that because they
associated with the well, well, no, because there is another
so Berliner is a name for donut in Germany, but
not in Berlin they call it by a different name.

Speaker 1 (23:31):
Oh, So basically the laughter that came from that was
not from the people in Berlin, who came from the
people in Germany. Wider than that.

Speaker 2 (23:37):
Yes, I think, like it's so funny. So my understanding
is that trying to find the name. Sorry of my notes,
because like I said, every country in the goddamn world
has fried dough. So in parts of German there's the Berliner,

(24:04):
but not in the capital Berlin, and then and then
like kind of like that region they are called Farmkuchen.
But in other parts of Germany that's also what they
call a pancake, oh, which is actually like what that
literally translates to brand cake. But both Berliner and farm

(24:28):
Kuchen are abbreviations of Berliner Farmkuchen, which is like the
like the official name or the original name, and it
diverged because the I guess, because the one name sounds
like the name of the capitol and they didn't want
to call it back.

Speaker 1 (24:48):
So it is confusing.

Speaker 2 (24:50):
Well, I guess I could see that. I mean, we're
dealing with the confusion here in this conversation. But and
there are other different kinds of don'nut like things in Germany.
That's not the only one, but typically a lenner is
like a jelly filled donut.

Speaker 1 (25:02):
Gotcha, sounds like something I'd like.

Speaker 2 (25:05):
And then you know, we should also mention like things
like the turo came from you know, Spain, Spain and
Portugal and now is common in Central America, largely as
a delicacy. I love a truro. I do love a chuo.
My favorite story about churo. I'm going to talk about

(25:25):
more like World donuts later, but I might as well.
This is not exactly a very structured conversation.

Speaker 1 (25:30):
No, No, I think when we do things in person,
it's a lot more yeah, which is far more conversational.

Speaker 2 (25:35):
So, Dave, you've never been to any of the You're
not one of these adult fans of Disney or Disney
adults that people make fun of.

Speaker 1 (25:45):
Yeah, No, I'm not. That place would be. I think
it will be your hell Disney World, yes, or Disneyland.
I mean, I think I would enjoy some things about it,
but I think the people would be trying.

Speaker 2 (25:58):
If you'd have to go to time that it's not
like super busy. But anyway, Disneyland, which is the one
that's in California, is famous for their churros.

Speaker 1 (26:07):
Really well, I guess that makes sense. They have churros.

Speaker 2 (26:09):
They have all different kinds of flavors of churros. Yeah,
it's obviously like kind of a large Mexican population in
southern California to be a popular dish. They have started
to try to get the churros in Florida. But yeah,
they're not good.

Speaker 1 (26:23):
So go get them now before Ice takes them all away.

Speaker 2 (26:25):
I know, right, The Disneyland churos are are are great,
and they're in an institution, but the reason why they
serve them is very funny.

Speaker 1 (26:35):
Okay, So in eighties, there was late.

Speaker 2 (26:40):
Eighties there was this trend of establishing like teen dance clubs,
which is like a place because so nts Berry Farm,
which was like their competing theme park, started. They were
trying to get like, you know, like a different crowd
because usually like teenagers are like not into at least
maybe now they are, but back then it was like,

(27:02):
well Disneyland are like not very farm of these places
there for little kids like like, I'm not going to
go there, And so they were trying to attract teenagers
come to the theme park, and so they established like
a teen like dance club kind of thing. Disneyland did
the same thing. It was apparently very popular for quite
a long time. There was like, although a high profile
like court case where they kicked a gay couple out,

(27:25):
and this caused like, you know a lot of bad
publicity and things like that. Again this is like the eighties,
but then they apologize, which is uncharacteristic. I feel like
for the eighties, and now that company's in trouble with
the governor of Florida for being too gay or being
too nice to give people.

Speaker 1 (27:46):
Oh yeah, well of course, but I digress.

Speaker 2 (27:49):
They wanted to figure out what to serve people at
the at the dance club, and it had to be
like food, like handheld foods they were easy to eat.
So the guy who's in charge introduced the turo okay,
all right, which was obviously I will establish food like
out like if you were, you know, familiar with uh like,

(28:13):
non white cultures. But to folks coming to the to
Disneyland at the time, this was like no one had
ever eaten this. This is like the pizza in the
fifties exactly. Yeah, was this ethnic food and people loved it.
And obviously the teen dance club like went by the
wayside like decades ago, but the churro held on the

(28:34):
turo is still.

Speaker 1 (28:35):
There, and I just think it's a very funny story.

Speaker 2 (28:36):
I think my love for truros is tied to my
love for French toast because it's very much like like
a slender French toast.

Speaker 1 (28:47):
Supposedly you can make like a tro like thing in
a waffle with a waffle iron. Well I could see that.

Speaker 2 (28:56):
By supposedly, I mean like I have done it. It
does taste like a chierro, but it is not before
we keep going too far, Dave another Like, I wanted
to call out something that I found really interesting. The
I watched a video and I think I may actually

(29:19):
make this recipe just to do some you know, extra
due diligence. But the the YouTuber Max Miller Tasting History
with Max Miller. I have his cookbook because I made
it for one of our episodes. We were talking about vampires.
It was like a garlic sauce for something. But he
made a recipe.

Speaker 1 (29:39):
Did you find the eighteen o three recipe. No, this
is a from the Byzantine Empire. Oh shit, I got
an eighteen three, so we'll compare him.

Speaker 2 (29:46):
Elater dolcia, which just means another sweet. But this is
like basically it calls for you to like cook.

Speaker 1 (29:54):
The dough.

Speaker 2 (29:57):
And then you let it rise, and then you cut
it into little squares and then you fry it and
then eat it with like.

Speaker 1 (30:05):
Like honey. So it's like not too far off from
the sofa Pia's.

Speaker 2 (30:12):
Yeah, absolutely, but uh but any anyway, Yeah, well you've
led to an interesting thing here, Joe about recipes, because
let's get into you know, we talked about similar fried
dough from around the world, but let's talk about like
what leads to the the modern American donut.

Speaker 1 (30:28):
So it's it's largely the Dutch. So Dutch settlers when
they come as power, they lost the Dutch. It's a
great joke if you don't know talk about Michael Kaine says,
there's two things that I can't stand. People who are
intolerant of other people's cultures and the Dutch. I fucking

(30:49):
makes me laugh every time in a movie that is
pretty fucking stupid. That is a great joke. For some reason,
that line gets brought up in our.

Speaker 2 (30:56):
House a lot, Oh yeah, I say it a lot. Yeah.
But Dutch settlers when they came to this part of
the world, specifically New Amsterdam, for it was New York,
they brought something with them called oily cook or translated
English oily cake. It is essentially the precursor to the donut.

(31:22):
There's some documentation of it. There's a recipe that I
found and this comes also from at least my source
here and not where the recipe is written. But this
is Max Miller as well talking about this recipe. It
certainly dates to the seventeen hundreds, but this it being
written down in a cookbook comes from eighteen oh three.

Speaker 1 (31:44):
Yeah.

Speaker 2 (31:44):
And if you want to learn about anything like history
of cooking, you can really do a lot worse than
going to see if mac Millar's done a video about it.
Oh yeah, he actually like he doesn't just like finals recipes,
actually makes them.

Speaker 1 (31:59):
He does. And I believe that this is actually the
significance of this recipe is that it's the first time
that the recipe calls it doughnuts. So it's two words doe,
doug h and then nuts, It says to one, I'm
gonna read a verbatim to one pound of flour, put
one quarter of a pound of butter, one quarter of
a pound of sugar, and two spoonfuls of yeast. Mix

(32:21):
them all together in warm milk or water of the
thickness of bread, let it raise and make them in
what form? You please boil your fat consisting of hogs
lard and put them in. So yeah, it's just a
it's basically bread fried in hog fat. But again, dough nuts.

(32:45):
And this brings up an interesting question about the the
name doughnuts. Where does it come from? And I don't
know whether you well, I don't know if you have
an answer to this, Joe, because I found sort of
two possible reasons. One is that, as we said, the
original donut or something like an oil cook is not

(33:09):
It's just not like circular with a hole in the middle.
It's like a large donut hole. Well, yeah, that's.

Speaker 2 (33:15):
Like and still a lot of like the sofa pias
that I was talking earlier, and also the Byzantine recipe
that I mentioned. There's no hole, it's not like a
particular shape. It's just like a lump, right, so you
could think of it like a like a size of
a big walnut, So hence the dough nuts.

Speaker 1 (33:32):
The other sort of hypothesis is where this comes from
is in some cultures. And I believe that this might
have been true. I can't remember where I saw.

Speaker 2 (33:44):
I was going to say, I thought this was true
in some of the the Arabic fried foods from centuries before,
but I might be run there, but that some cultures
would put when you cook these sort of things, it's
difficult to cook the dough all the way through, so
they would put nuts inside in the spots where it

(34:06):
will cook through. And I asked Leanna, like, why would
that matter, and she said, well, I assume it's because
the nuts would get hot and thus cook the dough well.
And also it creates like the nuts don't have to
be cooked like the dough does. And one of the
reasons why the doughnut shape is like the rings have
become very popular is because they fry quicker.

Speaker 1 (34:27):
Because which is we're going to get into that, but if.

Speaker 2 (34:31):
You've ever tried to fry anything, it is kind of
tricky because it's a kind of a balance between you
want the outside to get crispy or you want the
inside to be cooked before the outside gets like burnt.

Speaker 1 (34:48):
Yeah, exactly, and that's that's exactly the problem. Yeah, So
as far as where the name comes from, there's definitely
some debate there. More sources than not for me suggest
that it had to do with like the shape of it,
being like the size of a walnut. But it's definitely
true that many cultures when they would make things like this,
would put nuts in them for that reason. So hard

(35:08):
to say.

Speaker 2 (35:10):
Well, there's also the spelling, which is interesting because like, yeah,
some sometimes I've mostly heard it spelled d O n ut.

Speaker 1 (35:19):
But that was almost unheard of until the fifties in
the United States and then it became popular and now
is more commonly. Yeah, but prior it was dough.

Speaker 2 (35:29):
I think Duncan Donuts did a lot to popularize d
O n ut as a spelling because that's what they
went with. Yeah, I feel like that's kind of like
light l I T E versus l I G H T.

Speaker 1 (35:43):
Yeah, it is, you know. I you know, when I
titled this episode on my and my files here in
the computer, I wrote d O n ut. I know
that there's a difference that there's two different spellings, but
to me, it's like seeing it all spelled out like
dough seems very antiquated to me. Apparently the.

Speaker 2 (36:03):
That became popularly in the fifties, but was sort of
It was first used in the nineteen twenties when the
Display Donut Machine Corporation abbreviated the word to make it
more easily pronouncible. Pronouncible. Ah, yeah, Well, there's examples all
over the place, Like you know, again from eighteen oh three,

(36:24):
we have dough nuts two words. There's examples from a
similar time where you have doughnuts dow one word and
then n uts second word.

Speaker 1 (36:34):
Doughnuts. You've got Washington Irving writing about them in eighteen
oh nine a book called a History of New York
from the beginning of the World to the end of
the Dutch Dynasty. He writes doughnut hyphenated. So yeah, it's
not very uniform. But again I'm pointing out here that
there's a lot of mentions of this, either in writing

(36:55):
or in hookbooks in the early nineteenth century, but it
really gained its popularity in the eighteenth century after the Dutch.
I brought things early in that century similar to what
we think of as a modern donut. Yep, what about
the whole? So what I'm saying, how do you.

Speaker 2 (37:28):
Did you did Dave? Did you did you? Mention Hanson?
Gregory Hanson, Gregory. I've been I have been alluding to
this American sailor who claimed who invented the whole? Go ahead,
and let's talk about this. Well, yeah, supposedly he invented
the donut with a whole. And I was gonna let

(37:51):
you like kind of discuss that if if because it
sounds like maybe you think that it's like apocryphal, but
it's fun like, no, it's not apocryphal because I think
he really thought that he claimed he did. Oh okay,
I just don't think he knew that because at the
time you wouldn't have the scope of history that Yeah. Yeah,
I was just gonna talk about, like how you get
a hole in the doughnut, because there's a few different

(38:12):
ways to do it.

Speaker 1 (38:13):
Didn't he use a donut? Yeah? Didn't he use like
the top of a tin or something on the ship
to pop a hole in it?

Speaker 2 (38:20):
Well, that's one way is you basically make like a flat,
you know, circle of dough and then you take some
other you know, cutter or or something and just punch
a hole in it and now.

Speaker 1 (38:33):
And now they have the cool machine. It just like
drops well, and.

Speaker 2 (38:36):
Then that would leave behind a little bit of dough
which you could just put back into your your ball
of dough and roll it out again, kind of like
if you've ever made like, you know, like sugar cookies,
you got like your.

Speaker 1 (38:48):
The cut around the cutout and you just ball it
up and roll it out.

Speaker 2 (38:52):
You could do that, but you could also just throw
that little ball of dough into the batter. It'll cook faster,
and that could be like a you know, a little
treat for you to eat while you're yeahnt hole exactly. Absolutely.
Another way to make a donut with a hole is
to roll out a long kind of you know, snake

(39:14):
like shape of dough and then join it together. Yeah,
if you've ever played with play dough as a kid,
you probably did this exactly. But now, like you mentioned, Dave,
there there's usually like little essentially like a dispenser, yeah,
with a you know, a lever that you press with
your thumb to dispense exact portioned rings of dough. So

(39:38):
there aren't really any holes unless you purposefully make them
for the purpose of selling donut holes, which it is
now of course very popular. So when you're going to
get your your donut holes, like your tin bits or whatever.

Speaker 1 (39:53):
What do they call it, donc donuts, munchkins, munchkins.

Speaker 2 (39:56):
Yeah, those are like those are not actually like the
leftover bit of dough from the ring donuts.

Speaker 1 (40:02):
Those are actually just like little balls of dough that
they have played. But the idea is there. Yeah, the
idea is there.

Speaker 2 (40:07):
I saw a guy a diner a couple of weeks
ago using one of those things to make pancakes just
oh yeah, awesome.

Speaker 1 (40:14):
Yeah, it makes it go really quickly.

Speaker 2 (40:16):
And then also like from a from a business perspective,
you're also like portioning them.

Speaker 1 (40:21):
Yeah. It's like the thing that a bartender uses that
measures the size of a shot. Yeah, exactly, what's that
thing called measuring glass? I don't know, you know, I
think I'm talking about a jigger. Jigger. Yeah, it has
like the big and little any jigger and a pony. Yeah,
do you know. I'm the kind of guy I don't
use one of those anymore. I just is a jigger
the big part of the ponies little part.

Speaker 2 (40:42):
Yes, typically a jigger is one and a half ounces,
and a pony is three quarters of an ounce. Really,
but it definitely varies. Sometimes they can be like one
out two ounces and one ounce. They're actually are different sizes,
but I think the like standard sizes of one and
a half and three quarters.

Speaker 1 (41:03):
It seems like something you have.

Speaker 2 (41:04):
I do have a jigger and a pony, but actually
almost never use it. What I do use is I
use a little borosilicate beaker.

Speaker 1 (41:12):
Oh. I thought you're gonna say, use your your your
want to drink.

Speaker 2 (41:15):
No, No, I actually know. I measure because if you're
making cocktails, you got to measure. Ye. Yeah, I mean
unless you like have made it, you know, hundreds of
times because you're like a professional bar hunder.

Speaker 1 (41:27):
All right, speaking of just sidebar here I told you
about this. This is all side bars. Well, after our
absentth that episode, we ended up going to asterisk Okay
in Uptown, right right down the street from Schneider's Bakery,
and I asked if they had any cocktails with absinthe
and he said, well, I can make you. What was
it called? It was part of the Corpse Drink corp

(41:52):
Corpse Survivor. Yeah, it was. It really just had. It
was one of those drinks that has like a spritz
literally a spritz of absinthe like in the glass. Yeah,
we usually call it like a rintse. Yeah.

Speaker 2 (42:03):
It was really good though, and this guy talked to
me about it for a while until more people came in.
They were slow and when we sat down, but uh,
really cool. So yeah, anyways, talking about like other shapes
are we are we through the history and we want to.

Speaker 1 (42:21):
Go through the history.

Speaker 2 (42:21):
Yeah, we can talk about shapes and fillings now, okay,
so yeah, other shapes. So we talked about rings, We
talked about.

Speaker 1 (42:29):
Holes, fuck yeah, hell hell yeah. There's also we we
kind of talked because we ate one.

Speaker 2 (42:41):
Crullers, which are like there's different this like different shapes
of crulor but's like basically if it's like twisted.

Speaker 1 (42:48):
The common Canadian like popular Jadian one is the beaver tail,
which I had never heard of, which also we talk
about holes here.

Speaker 2 (42:56):
Beaver Yeah, beaver tail sounds like something you have to
look up on Urban Dictionary.

Speaker 1 (43:03):
It looks like a good donut though. Yeah.

Speaker 2 (43:05):
Well the most the most popular fried dough in Canada
is actually not a ring donut. It is, uh the fritter.
And the duchy. A duchy which is sort of like
a kind of it's just basically a square. What about

(43:26):
I've always wanted a Dutch baby. Yeah, it sounds like
a weird sentence. No, I know what you're talking about,
but I've never had a big pancake in a Dutch oven. Yeah,
this is basically a big baked pancake. Those are reason
to make You should make that.

Speaker 1 (43:39):
I should I could make a giant one.

Speaker 2 (43:40):
A duchy or a fritter is basically if you take
like like a square or even like the my favorite
apple apple fritter are the apple fritters where it's just
like a blob like it's it's not any kind of
recognizable shape.

Speaker 1 (43:55):
There's kind of like yea, a ham dough.

Speaker 2 (44:01):
Into the fryer and it makes like the irregular shape
creates a lot of like little like nooks and crannies
that get crispy.

Speaker 1 (44:08):
Okay, yeah, I know what you mean. So that would
be like a fritter. And then what's a bear claw?
Bear claw is like also like a square shape kind
of donut. Okay, again, these are all just like variations
of fried dough. So the begne, which is like the
donuts like classy New Orleans cousin.

Speaker 2 (44:30):
Yeah, I was completely unaware of Beignet's until I went
to New Orleans.

Speaker 1 (44:35):
Penns are very good, something you should strive if you
have the ability. They're awesome.

Speaker 2 (44:42):
The difference there is that they're square shaped, and they're
also like extremely they're like pillows shape. They're extremely fluffy
because they are fried quickly and they puff up partly
because of steam. As the steam is being created, it
I essentially inflate.

Speaker 1 (45:00):
It's the doughnut. Yeah, I think, I think.

Speaker 2 (45:03):
Uh, I think in the right situation, like a Bignet
and some like black coffee can fix you. But let's
talk about some kinds of donuts from around the world.
And I'm not going to There's no way you could
make an exhaustive list because, like I said, every culture
in the world has fried dough.

Speaker 1 (45:22):
Yeah, this is like talking about breads from around the world. Yeah.

Speaker 2 (45:25):
Yeah, well there's also even even just like here, like
think about all the fry even don't think about like
the kinds of fried.

Speaker 1 (45:30):
Dough that you could go eat at the fair?

Speaker 2 (45:32):
Oh yeah, absolutely. Or I just went and housed two
pepperoni roles. Oh nice, so good. Talk about regional cuisine.

Speaker 1 (45:40):
Yeah, that's a Youngstown thing.

Speaker 2 (45:43):
Okay, so uh, there are several different kinds of sort
of like donut type of desserts that are popular in China.

Speaker 1 (45:57):
There is uh all all different kinds of one called
like the ox tongue.

Speaker 2 (46:04):
Pastrycause it looks like an ox tongue. It's like an
oblong kind of shape, but it's also got like, well, I.

Speaker 1 (46:16):
This picture is suggestive. Let me see. This is great podcasting,
but now I gotta see it. We don't.

Speaker 2 (46:28):
All right, if I had have set you that photo
on Instagram, what I could predict what you would have said.

Speaker 1 (46:33):
Back, I've never seen an ox tongue. What would you
have said back? Apparently ox tongues look like vaginas.

Speaker 2 (46:39):
Okay, but what would you have said back to that photo?
You just said this doughnuts gonna make me act up?
Oh yeah, yeah, that's exactly what I would say. Yeah,
don't know about to make me act I mean these
donuts about to make me act up? But uh, but
also some some donuts in China are filled with like
a red bean paste, like what's very popy.

Speaker 1 (47:00):
Are in in in Japan? Japan. Yeah, you see a
lot of that red bean paste and black bean paste.

Speaker 2 (47:05):
And speaking of Japan, like so many foods, Japan has
like sort of taken the donut and like like mastered,
like taking it to a higher art forms because there's yeah,
like all kinds of really like beautiful donuts. There's a

(47:25):
very popular donut chain called Mister Donut. Yeah you're looking
at the red one, yea little like like anal beads
all strapped together, Jess Christ.

Speaker 1 (47:33):
Does it not?

Speaker 2 (47:34):
Which the mister Donut and like having the chain there
that that's like a that's like kind of like the
American influence there. There are many different kinds of like
fried sweets, like dough kinds of things in India like
the golgoula and also apparently like Dunkin Donuts Chrispy Kreamer

(48:00):
extremely popular in India. Really yes, huh, which I don't know,
I feel like we're not sending our best.

Speaker 1 (48:08):
Yeah, I don't know. I think the donut chains it's
sort of weird. Like Dunkin Donuts doesn't really impress me
that much. And I'm a big Tim Whartons fan, as
you know, but it's more for their coffee and their
other breakfast things I think their donuts selection is pretty weak.

Speaker 2 (48:24):
Tim Brooms donuts are not let me let me be clear.
I would destroy a Tim Wrton's donut if you gave
it to me. Yeah, I'd be extremely happy about it,
even if bad donuts. A good donut, even a.

Speaker 1 (48:41):
Bad donut is my weakness for a dessert.

Speaker 2 (48:44):
Yeah, it's it's more their selection than I'm complaining about. Oh,
like they don't have a jelly donut. Oh, they just
have like glaze chocolate cake, Boston cream.

Speaker 1 (48:52):
That's dumb. I know.

Speaker 2 (48:54):
I know that a lot of people really like Krispy
Kreme donuts, but that is like the opposite end of
the spectrum of like the kind of donut that I
like the best.

Speaker 1 (49:01):
Yeah, that's that's as yeast as you're gonna get. Yeah.

Speaker 2 (49:04):
They also chrispy Kreme is amazing, Like they basically have
liked an automated donut machine and every Christiper Creame store,
So they're not even like it's like a conveyor belt
kind of system where it's like extreme the dough that'
dropping them to the fryar. You can usually watch them
being made.

Speaker 1 (49:20):
Did you say that, Like one of the originals is
in the Smithsonian.

Speaker 2 (49:22):
Yeah, the one thing I do like about it, Christie Kreme,
is that if you like go there, you can usually
get like a donut that's like was in there friar
three seconds ago.

Speaker 1 (49:29):
That's true, and that's that is really something.

Speaker 2 (49:32):
But also go to visit your like local mom and
pop shop. I bet hell you built up a relationship
with them, they would tell you like, hey, thees just
came out of the Yes, the fryar, and you're gonna
get a much bigger selection of types of donuts.

Speaker 1 (49:47):
I did talk with a former coworker who his family.

Speaker 2 (49:52):
Ran a like donut shop, and they've said that, like
the big chains are like really working hard to put it,
like the mom and pop shops out of business.

Speaker 1 (50:03):
So he was like, I'll never eat Tim Horton's I'd
rather die. Yeah, no, I can understand that.

Speaker 2 (50:11):
Le'll talk about some other kinds of donuts. There's a
popular kind of donut called a bus or bunuelos from
the Philippines, and they often are filled with an ube.
Filling and ube is very popular in the Philippines and

(50:32):
a lot of other places. It's it's made from the
purple gam so it's like a kind of like a
like a jelly kind of stuff.

Speaker 1 (50:39):
M interesting.

Speaker 2 (50:41):
If you ever had ubay, it's really good. There was
a bakery in town then unfortunately closed. They made they
were they were more like a Vietnamese bakery, but they
made some stuff with ube, some desserts that were really
really good.

Speaker 1 (51:00):
Nice.

Speaker 2 (51:00):
I would like to try that anyway. The the Europeans
they got many different kinds of donuts, and they're all
kind of called by different names. But if you were
served one and you somehow didn't know where you were,
like they blindfolded you and like dropped you off someplace,
you would probably say, like, oh, that's a that's a donut, right,

(51:22):
except for in England because it's gonna be covered in
fucking baked beans or some.

Speaker 1 (51:25):
Shit they do. Let's talk about the UK. I think
I would smash an English breakfast like, I'd have no
problem with it. Let's let's talk about.

Speaker 2 (51:38):
The They call their donuts yum yums. Of course of.

Speaker 1 (51:43):
Course they fucking If I had to guess, I would
have gotten there within five guesses. Which come on, guys,
what are we doing talking about holes filled? Jesus Christ?

Speaker 2 (51:58):
We already talked about We talked about a little bit
about UH Germany. Yeah, Berliner, Berlinner. We also talked about
France and the and the Bennet, and we also talked
about the nuns farts, Yes, the nuns farts. But let's
talk about one of my favorite donuts, Puchki oh yeah

(52:23):
from Pole originally from Poland, but that they have been
imported to the US in in areas where they have
a large Polish community, like Chicago and Detroit and Cleveland.

Speaker 1 (52:37):
Yeah yeah, yeah, and.

Speaker 2 (52:40):
I I think that the ones that we can get
down here in Columbus are just not as good. I'm
like seriously want to like drive to Cleveland and go
like hang out with my friends like around like punchki season.

Speaker 1 (52:53):
Yeah, you can probably get them. There's lots of little
bakeries in the West Side market. Yeah yeah, but jellyfilm.
They are jelly filled.

Speaker 2 (53:01):
Yeah, and they're eaten typically during uh Carnival, although not
not always.

Speaker 1 (53:07):
Yeah just say like during Lent people, Yeah, during Lent.

Speaker 2 (53:10):
So that's like I'm not Catholic, but I look for
Lent because it's like just eat punch for like two months.
Apparently people been making something like this since the Middle Age.

Speaker 1 (53:21):
Is there, so even.

Speaker 2 (53:22):
Though we talked about donuts, like the American donut being
like kind of like an early eighteen hundreds kind of thing,
like donut like things.

Speaker 1 (53:28):
Obviously go back a lot further, like we talked about
oh yes, biblical again, Let's.

Speaker 2 (53:33):
Talk about Italy. Okay, you know I love you know
I have a sasspot for Italy. It's people in its cuisine.
Have you ever had a bomb Bologna?

Speaker 1 (53:43):
You know. I'm I'm more of a like a Canoli
sort of person. I don't think I've had a lot
of pastry.

Speaker 2 (53:49):
So many pastries that's a pastry country. But Bombologne is
like the pastry is a pastry is found in Tuscany
and it's I mean it's like a donut and it
looks like a donut.

Speaker 1 (54:01):
It was just the one.

Speaker 2 (54:01):
It's like, uh, it's cream field and then usually topped
with cream with like a yes. But what I have had,
and this is in the US, one of those cut
in half ice cream in the middle. Oh fuck, it
changed my fun ice cream or a gelato. Yeah, I
had that in place in California and it changed my

(54:24):
fucking life. And I've been like chasing that thing, like
if I if I heard anywhere I am if I
hear that, there's like a bumbalow am or like stop
what I'm doing. Went to visit my sister in Arizona
and she was like, we're going to take her of
heir of ice cream shop and went there and I
realized that they had that on the menu. It was
more like a donut, like an American style donut. I

(54:48):
ate one, looked around and I was like, would anyone
like think less than if I went back and ate
another like not in Arizona, Yes I will, but also
you should. And I ate two of them, and uh yeah,
so many such sweets, just a few more. We did

(55:11):
talk about, uh, the the Truro, but we did talk
about uh.

Speaker 1 (55:21):
We talked about Canada a little bit.

Speaker 2 (55:23):
Yeah, apparently donuts are extremely so donuts are popular in
the US, but apparently donuts are even more popular in Canada.

Speaker 1 (55:32):
Per capita, the most popular.

Speaker 2 (55:34):
The most. They have the most donut shops than any
other nation in the world, and they eat the most
donuts per capita than any other nation in the entire world.

Speaker 1 (55:46):
That's crazy.

Speaker 2 (55:47):
I guess that makes sense that like people fucking love
Tim Horton's Yeah, yeah, we did talk a little bit
about pachki and some of the like donuts, types of
donut type things that have been brought from other cultures
into the United States. There's in Hawaii there's the malasada,

(56:11):
which were brought by Portuguese settlers. So those have egg
in them, which typically most like other kind of donuts don't.
There's also the fast knacked, which are made with a

(56:31):
potato starch. Okay, I've heard about the potato ones and
they and they're so popular. Like a place called spud
Nuts that made that popular in the United States.

Speaker 1 (56:41):
Well there, that's like pencil in popular in Pennsylvania.

Speaker 2 (56:46):
Okay, so to the point where fat Tuesday is sometimes
called fastnacked Day.

Speaker 1 (56:52):
That's kind of cool.

Speaker 2 (56:53):
But anyway, Oh, and then lastly, the cider donut, say
more the side if you're outside or donut. No, Well,
it's just like the name suggests. There's apple cider in
the dough really, which gives it like a you know
it subtle apple flavor.

Speaker 1 (57:10):
That's a fall donut, right.

Speaker 2 (57:11):
That is the kind of donut that you get is
the consolation prize because you have gone to go apple picking.

Speaker 1 (57:21):
I was gonna say you had to go apple picking
and then and.

Speaker 2 (57:24):
You realize that it's actually still ninety degrees.

Speaker 1 (57:27):
Right, you could have just gone to the grocery store.

Speaker 2 (57:30):
Because here I actually like apple picking. I'm being an asshole,
but here here in Ohio, like when the apples are
ripe and you can go pick apples, it's still kind
of hot. Yeah, so you're like, oh, we're going to
do this fall activity, but we're going to dress in
our flannel and our fall clothes and it's gonna look.
It takes such great pictures. It's like sweating your ass
off and the apple orchard. I learned my lesson the

(57:50):
first time, and now we just like dress in like
summer clothes, right, yeah, and you eat the apples later.

Speaker 1 (57:57):
Yeah. Well, maybe maybe we can end with a little
store worry about what really popularized the donut in the
United States? I mentioned World War One? You know this.
The donuts became popular largely in the nineteenth century, but
that was that was a Northern thing. They were looked
at as a Yankee treat, especially after the Civil War.
Goddamn Yankees. But during World War One, the Salvation Army

(58:21):
organized a number of female volunteers to go to the
front lines to basically help the American soldiers in the
trenches and to make food for them. And the goal
was that they were going to make cakes and things
for them. But when they got there, they realized, oh,
we don't have access to ovens, but what we do
have are pans and oil. So what do they make?

(58:43):
They made donuts, and this exposed more and more American
soldiers to the donut and thus became something that they
were into when they came back, so it spread it
more widely across the United States. And that's a big
part of why the donut became popular, especially in the fifties.

(59:03):
And these these women were called the donut Lasses, which
I think is really interesting. So in the years after that,
you know, by the time you hit the nineteen fifties,
donut shops start to really be popping up in the
United States and it kind of takes off from there.
So you got a little antecdote to end with.

Speaker 2 (59:24):
So when you eat a donut, you're celebrating a little
piece of fistory or something like that.

Speaker 1 (59:30):
Actually, there are two like national donut Days in this country,
and I kind of why there's two. One of them
is really close to Veterans Day and it's not that
it's because of like that connection. So that's interesting. Yeah,

(59:51):
I think this jelly filled long boy was the best.

Speaker 2 (59:56):
I agree, yes, And that's the one that like Leanna's like,
let's gross. I don't want that at all.

Speaker 1 (01:00:00):
Oh my wife doesn't need jelly filled donuts. I don't
get that. Man for me, love a jelly donut more
for me. Yeah. So well, again, we have not officially
sponsored by Schneider's Bakery, but if you are in Columbus,
head up to uptown Westerville hit Schneider's weird schedule. They're

(01:00:21):
only opened into like three on things Sunday and Monday
and like six every other day, which I guess makes
sense to donut shop, and if you go in there
to try to get a coffee, I discovered I don't
think they do that. There's a coffee shop like two
doors down, though, I feel like maybe it's because you
went there that in the evening, but they didn't even
have the accoutrema h. I literally think it might just

(01:00:43):
be the kind of thing where like, you know, they
were just sort of traditional bakery for decades and then
eventually they you know, coffee shops developed around them. So
there was not a lot of need for them to
like bring that part of the business.

Speaker 2 (01:00:55):
I mean that makes sense. That's that's like, I mean,
that's the place you want to go. Do you want
to go like the old school.

Speaker 1 (01:01:01):
Bakery. Well, that's the other thing. It's not there's no
like sit down area and there's you're not like you're
not going to get a donut and sit and have
a cup of coffee in there. It's just like a storefront.
So that might also be part of it.

Speaker 2 (01:01:12):
But I was really like, it was five o'clock, I
was getting tired, I was feeling a coffee nothing, and
then I went down the street that coffee shop was closed.

Speaker 1 (01:01:19):
It's like, god, damn it. So I went home.

Speaker 2 (01:01:22):
Well, as my final thought, the last thing, my favorite
thing that I saw when I was looking researching stuff
for this was apparently it's it's not just American cops
that love donuts. I saw this picture of police officers
in South Korea just like housing donuts.

Speaker 1 (01:01:43):
It's it's funny you say this is I wanted to mention, like,
why are cops and donuts anonymous? Why do you think
that is.

Speaker 2 (01:01:49):
Joe chef Wigham or a chief Wigham chef, chef, I
was thinking of the chef and no, apparently.

Speaker 1 (01:02:00):
It's because you know, when donut shops are to be
popular again. In the fifties sixties, cops that were on
the you know, walking the beat on their midnight shift
needed a place that would be open that they could
sit and have something to eat and do paperwork, and
the donut shops are the only things that were open.
The donut shop owners like the protection of having the
cops in there, the cops like the late night place
of having somewhere to eat, and thus that connection was born.

(01:02:25):
Kind of as simple as that.

Speaker 2 (01:02:27):
It's like the only thing I can relate to with
the police officers loving donuts.

Speaker 1 (01:02:32):
Yeah yeah, all.

Speaker 2 (01:02:35):
Right, Well, if we've inspired you to eat a donut,
go find a local donut shop in your area.

Speaker 1 (01:02:41):
If you can, yeap and and get a donut. Oh yeah,
we mentioned Buckeye Donuts last time on campus. They wanted
to sponsor us. I wouldn't be mad, not at all.

Speaker 2 (01:02:52):
So they keep bulldozing all the stuff on High Street.
That's the one place that I'll be fucking chained to
the front door.

Speaker 1 (01:02:58):
Oh yeah, that place man, they're not selling. Yeah, well,
I'll say this, We'll when this. You know. Now that
this is out, we will be posting on Instagram about donuts.
Please respond, tell us about your favorite donut or your
favorite donuts spot. We'd love to hear about it. I'll
go eat it. There you go. All right, until next time,
peace and donut grease. Thank you for listening to An

(01:03:24):
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