SavorOnce again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.
Hello, and welcome to save your protection of iHeartRadio.
I'm Anny Rees and I'm Lauren Vogelbaum, and today we have another listener mail episode for you.
Yeah. Yes, these are always so fun. We love these. I have to say, he listeners.
I am currently I have a rule that before we do listener mail episodes, I try to answer all of the listener mail. Due to a confluence of factors, I am working through that now. I don't know when this will come out. Perhaps by then I will have done it. But currently, yes, I am working and I'm working on it.
But we appreciate them.
We love that you take the time send them, so just know we're coming.
It's gonna happen.
Yes, yes, and thank you Annie so much for being the human who fields all of these. Always feel free to you know, just tap, just be like, hey, you do some of that and I will.
I know. It's love it. I love doing it. I just.
Lorne and I. We have a lot of cool things going on. We're guesting on another on stuff to blow your mind, which is great. This is just one of those weeks where I.
Was like, oh oh there's a lot of things.
Oh wow, okay, but it will it will happen. Yes, it's all I'm saying.
All right.
I also, because I've been so frazzled, I have no idea for the listener mail.
I checked, and the last two in a row, we're both number seventeen, So I think that this is number nineteen. I think that this one is number nineteen.
Okay, all right. I think that's a.
Failure of mine to actually write things down in remenumerals correctly. So that's my bad.
Oh yeah, it's tricky. It's tricky, and we're getting up there, I.
Mean, but sure, yeah, sure, sure, thank you.
Like in the.
Beginning, it's sort of like, okay, well, once you start getting up there, like wait a minute, totally wow, I'm very excited to aus always from mine whatever Star Wars pun play on words title, we'll go with, oh yeah, because again we're getting up there, but there is plenty of me to choose.
They're increasingly more every year every wow, it's they keep making more stuff, you know.
It just compliments what we're doing right here.
Oh yeah, okay, so we got some really fun ones in here, and they kind of run the gamut. They're all over the place, which I love because our show always like that makes sense, But I wanted to start with this first one, which was just a really quick note from listener Sherwin, and it had the subject line fish fry. It's a thing in Cincinnati, and then just one sentence there is even an app to help locate fish fry locations.
And then the link to the app.
Yeah and hazah, yeah it is for anyone looking for this. It's called the Cincinnati Fish Fry App. You can download it wherever you download things.
It's like we have to say that at the end of every episode. I love this. That's beautiful. Yeah, yeah, I mean that is fantastic because we were kind of talking about in that episode. We focused largely on Wisconsin in the south, but we did say, like, we know it's big in other places. So thank you so much Sherwin for something. Oh yeah, yeah, yeah, indeed it's big.
Another location. Yep, yep, yep.
Jamie wrote love the pod and have listened to all of the episodes, but never written in I just listened to the fish Fry episode and it made me want to share my favorite lent fact. My family loves capabeas, and while we were reading the information near their exhibit, at the Brookfield Zoo in Chicago. We were horrified to learn that the Pope had at one point given permission for people to eat capabeas during lent because they quote live in aquatic lifestyle and are there for fish. Oh wow, okay, so I had to look into this. I had to look at it might deserve its own like devoted short but okay, yes. Various popes or other Catholic authorities have made dispensations for capaberas in Venezuela during lent, and for beavers in Quebec, and for muskrats in Downriver, Michigan, all under similar principles of like, well, it's not a land animal, so it's kind.
Of a fish it.
It kind of makes weird sense because birds are also counted as like land animals in that case. I don't know.
Oh no, now I'm gonna get drawn up into some kind of logistic argument.
In my head, it's gonna do no one any favors. It's going to keep me awake at night.
It is interesting because, like we said, we have several times I believe, like I believe frog legs an alligator come to mind where it came up.
Yeah, yeah, they don't count, and I.
Didn't look into it because again, we're a little bit busy this week. So so right, so maybe future episode, but like, I'm not entirely sure when the concept of like mammals versus other kinds of animals really developed off the top of my head.
Yeah, oh that'd be cool. Yeah, we should definitely look into that.
Yeah yeah, wow, what a thing to read at the zoo as well. Cor Intents.
LORII wrote about apple butter and we got a lot of We got a lot of messages about apple butter. Every fall, my husband's aunt and uncle near Eerie, Pennsylvania would host the family apple butter making. The other aunt and uncle would drive from Ohio, my husband's parents, My husband and I would drive the two hours north to get there. It was a family event where you visited with aunts, uncles, and cousins. There was plenty of food, conversation and laughs. Everyone peeled and chopped the apples. The apple butter was made in a giant copper kettle over an open fire. Everyone took turns stirring with the big wooden paddle that had the holes in it. Once the sweet, thick butter was just right, it was put into hot canning jars and water bathed on a gas stove in the shed. When everything was done and all the equipment was washed, everyone headed home. Over the years, the aunts and uncles, as well as my husband's parents have passed away, the cousins have become busy with other things or moved away. My son will buy apple butter that has been commercially made, as well as made by various community organizations. He said he has never found any, but it is like what the family made over an open fire along a creek near Eerie. Oh that's so lovely. I mean, it does sound. I don't particularly have this experience, but I do think a lot of us can relate to the experience of the coming together of family or friends and just spending time like making something, yeah, and talking people you don't see that often perhaps, and having this kind of like well, every year we come together and we do this, and we get to catch up in.
That and you get something delicious out of it.
Yeah, yeah, yeah, So I think that's really lovely and it is true, like when you look back on those things, she's like, oh, that's the best apple.
Butter I've ever had.
Oh yeah, Colleen wrote your episode on apple butter was great. I find a lot of people haven't heard of it. My grandma was Mennonite, so we grew up with it, usually on toast for breakfast. She did put out at dinner table with seven sweets and seven sours, but it usually was for when there were guests. The desserts were set on the table along with the supper. The sweets were commonly squares, cookies, pie cake, custard, rice pudding, preserved fruit like plums, cherries, peaches, pears, or apple sauce. The sours different types of pickles, uh dill icicle, mustard, gerkins, bread and butter, pickled beets, pick lilly chutney, possibly sour kraut, kolesla, pickled baby corn cobs. So I have made apple butter with the reduced cider recipe and added cinnamon, ginger, allspice, cloves, nutmeg, or just cinnamon. My recipes usually called for corn syrup too, and some substitute pumpkin pulp for the corn syrup. And it's okay. I've also just coured the apples and put them through a sieve or a food mill sim sieve. Not to say that anyway, Okay, a hand crank peeler is awesome. The traditional stuff around here has cinnamon oil in it. Usually there's only one commercial variety we can get in eastern Ontario, Wellesley apple Butter. There's an apple butter and cheese festival there every year. You can bring a clean jug to the cider mill and get a fresh jug of sider right off the press when they're open. I remember being extremely impressed with this as a child. No pun intended. Best use for it other than the ones you mentioned ice cream. I made homemade ice cream with it. It's an easy recipe made in a kitchen aided cheren recipe as follows. In one liater mixing cup, Pour a can of condensed milk, two or three large spoonfuls of apple butter, and a teaspoon of cinnamon. Top up with a half and half until you've got that one liter full. Stirwell and churn to ice cream. Thanks for a thoroughly pleasant podcast.
Thanks for a thoroughly pleasant email and recipe.
Yeah that sounds really delicious. Oh my goodness.
Also, yeah, I love I love this.
Like this like specific for guests or visitors, kind of seven sweets and seven sours table spread. How wonderful.
Yeah, And I also love the cheese and Apple Butter Festival because combination you get a lot is actually kind of like apple and cheeses or that kind of combination. And I grew up in a very small tourist town where festivals were pretty big, and I this brought me back to like those kind of like chill, chilly fall nights where you would have like your cider and maybe you'd have some kind of apple butter, like spice donut or something.
Like your cheese. And it was just so good. It felt so much like fall.
Oh yeahstly that's yeah. And back when we like kind of had more seasons and uh, you got you got that good crisp fall weather when the leaves were changing.
Yes, yes, I grew up in the like you go here to see the others change.
Yeah, yeah, absolutely, just far north of north enough of Atlanta that there a are more trees. Not that Atlanta has a lot of trees, but not like that, not like rolling hills of trees that are all changing at the same time. Yeah, just far north enough that you're willing to drive there exactly.
Get yourself some apple butters. Jeez, it's wonderful. Go back to the city.
Yep.
Yeah, well we do have even more listener mail for you.
We do.
But first we've got a quick break for a word from our sponsors, and we're back.
Thank you sponsors, Yes, thank you, And we're back with a message from Christine that we're going to split. Never never apologize for writing long messages or my complaint at the beginning is more of a work thing. Don't take it as please don't write it. Oh, I'm so glad you wrote it. Yes, I can't wait to respond to you.
Yes, you wish that you had had the time to respond instead of the twenty nine billion other things that were going on.
Exactly, but this first, this message from Christine. Christine has written in a couple of times about food ways and specifically things in Australia and in this case, among other things, hot crossbunds in Australia. Because we discussed it seemed the tradition was very different, the timing was very different around hot crossbunds in Australia. So with that mind, yes, Christine wrote, I managed to acquire one of the gourmet limited edition versions of Hot Cross Buns, a hybrid of hot Cross buns and the Australian classic fairy bread. I'm not sure if Annie ever came across fairy bread while she was in Australia. It's white bread buttered and then covered in small round colored sugar sprinkles known as hundreds and thousands. Every so often someone tries to use brown bread or different sprinkles. Such acts are heresy. The fairy hot Cross bun doesn't have fruit, which is probably a good thing, and the cross is pink. This is a flavor as well as a color. The back it comes with the satchet of hundreds and thousands so you can apply them after putting butter on the bun. They're really nice, though given their basically finger buns, it was always going to be an easy sound. However, they could have used at least twice as big a satchet of one hundreds and thousands. I filmed a tasting downed with chocolate milk in a piggy mug, and I'll let you know when I fondly loaded up to Instagram. However, my main reason for contacting you was to give you the low down on the different sorts of dim sum and yum cha in Australia. The first restaurant you'd recognize as a dim sum restaurant opened in Sydney's Chinatown in the nineteen seventies. However, the different types of dim sum were so entrenched in Australia's food scene that even in Chinatown it was called a yam cha restaurant. Other yamcha restaurants opened in areas with the strong Chinese population, particularly in Sydney and Melbourne. True to the yem chad tag, tea was as important in these establishments as the food. Chinese restaurants have been extremely popular in Australia for years, even though it's only relatively recently authentic Chinese food became as common as the australianized dishes. Typical yam chaw dishes became popular in these restaurants from the nineteen eighties onwards, particularly as the mixed entree. However, for a long time, yum chow wasn't well known outside of Chinese population centers.
She continues. This changed in the early two thousands, no doubt, in response to Tiny Delights, a food show hosted by Australian living treasure Elizabeth Chog. She is the daughter of William Chen Wing Yung who developed and popularized the dim Sim based on the Sumi. This is still a staple of fish and chip shops thanks to that fishing trip that resulted in a deep frying experiment. Elizabeth herself was one of the first Asian people to regularly appear on television to demonstrate the proper cooking of Chinese food, and she helped to demystify a lot of Chinese ingredients. The Young Family has a long history in Australia and were early importers of Chinese food. We really owe Elizabeth and her family a lot. You may have noticed I've been referring to different types of dim Sim. That's because there is the Young Family version based on the Sumi, where the rectangular, thin pastry dumpling in cases minced pork, prawn, spring onion and water chestnut, and the South Melbourne dim Sim. This dim Sim is round, has thicker pastry with a filling of spiced beef, lamb pork and cabbage, and is also available steamed or deep fried. This offering was first available at the Caffield Market in nineteen forty nine, sold by Ken Cheng, who local legend says came to Australia as one of Douglas MacArthur's chefs that guy. Though their dim sum recently went national, the Cheng family still has a stall at the South Melbourne Markets. And yes, there is a huge debate about whether the Young family dim sims are better than the Cheng family dim sims. There is even a Facebook group devoted to the love of dim Sims, of which details where they can be found in regional areas in Australia and overseas. As for my favorite, I can't eat pork, so I haven't eaten either dim sim in years. My personal favorite yemcha dish is sesame prawn toast. There's something about the flavor of prawn and sesame which can't be beat, especially when you deep fry it. Yem What, How have I never had that?
Sounds so good?
Right?
I'm not. I Yeah, I've had. I've had shrimpy things with sesame dance, but I don't think I've specifically had the thing that you're talking about. I'm not sure. I'd have to look it up.
I don't believe that I have. So there's a lot I want to say about this one. I did have dim sum recently with my friends. We talked about it in that episode where we talked about dim Sum and then dim Sim, and it was lovely, but it was funny because I also have friends, some who can't eat seafood and some who can eat pork.
So you kind of have to be like, OK, yeah, I.
See you, Yes, yes, and yeah, I mean I thank you so much. You always provide such great contexts and history of these things. And we had asked, you know what dim sim, and like I said, I don't think I had it when I was there, and I don't think I had this fairy bread. I don't know what I was doing, but I don't think I did.
I'm I'm aware of fairy bread. I think partially through a meme on the internet that compares the zodiac signs to different types oh sandwiches, and it said that GEM and I are like fairy bread, which I don't think is wrong. I'm sorry about your friends.
Well, now I'm gonna have to look it up and see what kind of sandwich bread I am.
I don't know.
I'm sure that I've seen that on some kind of television program before, but at any rate, yeah, that sounds man. I'm so jealous of all of these different types of a crossbuns. I'm like, not that we don't have enough bread here, we have bread aplenty, but heck.
Yeah, but yeah, that sounds so cool, these like kind of limited edition. Yeah, very interesting at least to my palette combinations.
Put that together.
And also, I don't think I've ever had lamb and dim sum before. I'm like, that sounds great.
Yeah, I don't think I have either. I don't think I have either. I feel like when I was in Australia it was largely Indian food, which is great, all good share, but I wish I had I wish I had looked for this, or known about this, or branched out more than that. But yeah, sounds really good to me.
Yeah yeah, m m mmm mmm hmm.
Okay, So Uric, who writes in a lot kind of was binging and is now caught up.
I think.
I wrote, yes, yes, yes, I wrote in about a couple of things.
So here's the first message.
Yes, I have scuba dove and had sharks and barracuda. Go buy no worries. But we always have to pay more attention to the ocean floor. One sushi place near me, I trust with sea Urchin. Yes, this is in response for our Sea Urchin episode. We'll have it occasionally on the menu, and I will occasionally treat myself.
Twenty four dollars for two pieces. Yep, kale. I'll just leave it at that.
The problem is, I think it has become so overdone. I mean, there is the one joke about the best way to repair kale. Take a bunch of kale, wash well, place on a cutting board and chop up. Then take the whole board and scrape it into the trash. Take the other greens in front of it. Nothing against it, just not my favorite green. If I'm making it, it will usually be in a long, slow cooking meal, something like lentils and dewey sausage and koe.
And when you say.
Kale is neutral, is it lawful neutral, chaotic neutral or true neutral? Hmmm?
Who is the stuff they don't want you to know? Etymology guy? Is it been?
I'd love to see a short Etymology weekly podcast, maybe ten minutes or so on some.
Word Lauren and whoever it is.
Would be a fun little short. Golden syrup is great. As you mentioned, do not, absolutely do not try and use a substitute. It will not taste straight. There are a number of great recipes out there for golden syrup glazes that are wonderful. Using it on roasted vegetables opens up another level of flavor. And now I have to search out to PATCHA. I cannot say I'd heard of it before. Always love the bacteria and yeast poop sound. We have to see the house, love the wood paneled rec room. Need a throwback room once again. Always love the show. And we still want a live one. I think we could do it. I think we It would be fun.
You just have to plan it. Yeah, I get I get really anxious about live performance. I feel like you have more experience than I do, certainly in the podcast realm doing that kind of thing.
But no, but it's yeah, but it's fun. Yeah, yo, y'all.
Would y'all would be with us, it'd be fine.
Yea, if our listeners were there, You're cool, That's that's gonna be fine.
I think it's really fun. Yes, Well, I see your thoughts on Kale. I've heard it. I get it.
I recently got an article serve to me that was like, you need to move on from.
Kale, and I was like, leave me alone.
Wow, happy right, but it was saying so I didn't even click on it because.
But it was like, if you like kale, this, this one is better for you. And I was like, well, whatever, it might not be better for me.
Yeah, you enjoy cooking with it, so you should cook with it. Yeah, I and I would pause it that kale is a true neutral that.
I struggled with this, So what are you what you're reasoning?
I because it's not chaotic. But but but the thing is is, I don't think it's lawful either. I think it can kind of go either way, you know. I think it's got its own agenda.
That's true.
I mean any anything that's been used as like a garnish at beizza Hut and then like a super health food but also on like really expensive fancy burgers something.
Yeah, I can do a lot, but Kale is just along for the ride.
Yeah. Yeah, I don't think it's chaotic. I mean a lot.
It's tough as a DM as we all say that.
Oh absolutely, for all of it, for all of.
Us touches and Dragon's reference for anyone who doesn't get it.
Yeah, And speaking of sea Urchin, I shared this with Annie off Mike last week but I'll go on and share it with all y'all. Uh. So, I went on a fancy dinner to a fancy or at least bougie sushi place around Atlanta, and a thing that they had on the menu was a piece of like like a like a dish of nagiri with seared ful gras topped with sea urchin. And yes, I ordered it.
It was two pieces.
It was like thirty five bucks, and it was so good.
It was so good.
I took a bite and I just started giggling. It was it was so like I had never thought before about how the kind of like funky sweet flavors of those two things could go really well together, but they do.
It was just a light, just an absolute delight. I was jealous. I looked it up immediately afterwards. I was like, when can I get this?
Yep?
And then I told you I took a friend to a fancy sushi place, introduced her to Oudie. Our thing is we always get sushi when we hang out, and now she loves it and wants it all the time, and I'm trying to gently be like, not all the time.
Sometimes food, Yeah that we can't do that.
Because I paid for that meal, and so she I don't think she knows what I'm trying to do. Yeah, good, it is delicious. Oh it's so good.
And and that did that experience did remind me that I had had good Ooni before. So here we are. Yeah anyway, okay. Uric's second message bulgogi. What a dish, so flavorful and diverse. The episode made me so hungry that the next night I made bulgogi let us wraps for dinner. I used a small sirloin for it and made my marinade with rice, spine, vinegar, meran soy sauce, double black soy sauce, sesame oil, fish sauce, fresh grated garlic, fresh grated ginger, gocha jung, and a small amount of brown sugar. Along with the thinly sliced steak, some thinly sliced yellow onion. Cooked up well and was just enjoyable to eat. Had a mix of stuff to put in a quick pickled radish and carrot, chopped green onion, pickled red onion, peanuts, cilantro bean sprouts. Thank you for reminding me about it always, love how you seem to bring up something that just hits the spot. Turmeric is an all around lovely spice, just adds a nice touch. The golden latte can hit the spot so well a poorly channeling laurin. It is like a warm, earthy hug that envelopes you and brings comfort and relaxation. I've added a small amount of turmeric to a ground turkey when making turkey burgers. Adds a little something you didn't know you were missing. Or to nice creamy chicken salad. Do that instead of some curry powder for a little twist like you. I'm not a doctor, but it is interesting to read some of the studies being done on it, like this one where initial reports look good for assisting with osteoarthritis, and I remember hearing about black pepper helping it from the article. With that in mind, incorporating the spice regularly into your meals can safely boost your intake. Combining the spice with black pepper may help increase your body's ability to absorb TURMERICX beneficial compounds. A substance in black pepper called piperine when combined with kircuren with kercuban, that's how it is yep. Yep has been shown to increase bioavailability by two thousand percent. Again, I'm not a doctor, but it is interesting and I think I might add it to more things. And yeah, more Lauren with etymology. I think we need to see if we can sneak an etymology corner into each episode. Now to the listener mail stuff, Christine, take chuck E Cheese for what it's designed for, quick food and a place to let the kids get rid of energy. Yes, there are better options for pizza, et cetera. But at least you know what you're getting into ahead of time. I really wonder how we'll play out in that market though. The Pittsburgh salad, Yes, we put fries on our salads and sandwhich is it is who we are. When we opened our new office, one of the meeting rooms is actually named salad fries. You should definitely try it with a steak salad or crispy chicken salad. It is something different. Also, love the cookie confusion down South. Finally it does appear we will be doing a cookie table for my daughter's wedding this fall. O yay.
Wow. Also wow, I just put together like salad fingers, no salad fries.
I'm wondering. Oh, I think it might be happening.
I don't know. I don't know, but I love just the ascertation. It is who we are, that's it is.
Lauren and I did have a long discussion off Mike about that as well, and I'm I'm into it.
I want to try it. I love it.
But that is something I never have encountered, so I would not know about it. I'm also interested in Chuck e cheese in Australia.
Yeah, real, Christine, anybody else let us know, right, yeah, clearly, Lauren, this etymology show.
Okay, all right, y'all.
So I have been trying to get an etymology show off the ground here since Caroline Urban was still at the company, so that's like sixteen yeah, yeah, like eight to nine years ago, possibly longer than that. I have talked many times with Ben Bolan, who is indeed the stuff they don't want you to know, etymology guy. And because right he's also a super nerd for this kind of thing, I think he's I feel like he's given me at least one book. I don't know anyway, but yeah, yeah, I wish I this is a thing that I wish I had the time and the brain space and the go ahead from my supervisors to do. If I ever have either of those first like any and any of that, either of those first two things, I'll seek out that third one and we'll see, we'll see how it goes. But oh, it would be so good. I really love it. I really love it.
It's just so.
Language is so weird.
Mm hmmm. It is really fun.
And I love Sometimes I'll encounter something in one of our research and all like researching the history of something in our episodes, and I'll be like, oh, Laura, dude, like it's a gift, but also it's complicated, bilping me not completely selfless, but.
I think it'd be great.
But it's true, like we used to in like eons ago, we used to call it the house stuff works. Curse is that we all, I think, like a lot of you listeners, we all are very curious and we want to do those things, but clearly.
The time commitment, we can't always make it work. Yep, yep.
It is a full time job and as full time as you want to make it.
So yeah, yeah, but you.
Know, maybe we could do maybe some of the shorts could be that that'd be fun. Yeah, sure, sure and be bolin as I mentioned recently he did bright into us as like a listener. It was like Ranch still sucks because he was in that episode, but it was also like we should talk about other condiments. So yeah, I think there's ways we could make it happen that fit maybe our schedules and the show and I don't know.
Something to think about. Yeah, yeah, yes, yes.
Also I love I love when you were listeners right in and you made a meal after after we did a topic, and I'm like, that sounds so good. Yeah, and you did much better than I did, which was just imagine about how to order it somewhere. But that sounds really good. The vocal king, Okay, we do have a little bit more listener now for you.
We do, but first we've got one more quick break for a word from our sponsors, and we're back.
Thank you sponsor, Yes, thank you. Randy wrote just wondering if you have ever encountered salt raised bread. It is a bread that uses bacteria to do the raising and not yeast. A kind of mine from Kentucky sent me some that he made because it was a type of bread his mom used to make and he had a hankering for it. It was a bit pungent, he proudly said, stinky and very close grained, but tastiest toast. Not sure if I would want it as a sandwich. I do wonder about the safety of such a thing, though I survived a little.
Wow yeah future episode for sure. And the basic answer to is it safe is once you've put it in an oven at like over three hundred and fifty degrees for the length of time that it takes to bake a bread, you're pretty good to go. That's yeah, you're gonna be okay. Also, from what I understand, very basically, yeah, you're not usually dealing with any kind of strains of pathogenic bacteria that are going into this, So yeah.
Yeah, I would definitely like to look into it.
I don't really have much familiarity with this, and I mean, I have to say I connect with you. I'm also someone that's like, I'll try it and later I'll think about the health risk, which.
Maybe is not the way to live life.
But you're on the edge, you're having more fun.
That's okay, you're just going to Yeah.
I mean I try to generally not do anything that's really like outrageous, but my friends might argue you.
Do get a lot of mysterious injuries.
That's true. My current one is dancing related, though no food was involved. But yeah, that's definitely won't have to come back and talk about this.
Oh absolutely, yeah, yeah, Sheldon wrote, if you two had been alive in the early sixties, you would have remembered the wave of Japanese monster movies. When I first heard the word Gorgonzola, I thought it was a Japanese monster. I always thought about the movie that was never made, Gorgonzola, the cheese monster that attacked New York. But I've changed since then, appreciating its taste and have it relatively often. I have to tell you about a great meal with it. I've been involved with volunteer work on the hiking trails in the Adirondack Mountains. Each year, there's an all women work crew and I'm their cook for the weekend. Every few years, I make a pasta dish for their supper after they've been working on a trail all day. The dish is made with a pound of gorgonzola, a pound of butter, and a quart of cream slowly melted together, then cooked pasta Parmesan cheese and some tomato cubes are added just before serving. Yes, it's rich, very rich, and high in calories, but those women were doing many hours of hard physical labor, so those calories are quickly burned off.
Me.
I don't burn many calories cooking in a campground, so I just eat it and get fat.
Hey, sounds good. It sounds so good.
That sounds a face really good. Oh my guy, that sounds delicious. Oh gosh, like it sounds delicious, both in terms of, you know, I'm just making this in the campground, but also if someone is high kagged, you know, physically tired. Yeah, yeah, you've had a whole physical day and then someone serves you this butter cheese pasta, like, yeah.
Yes, thank you.
Wow.
I do have a lot of gorganzola. I guess I got some after the episode.
No, yeah, yeah, this is good. Good some inspiration here.
Yeah.
Also, yeah, the gorgan Zola cheese Monster that a tight New York I would watch that.
Oh yeah, yeah I have.
Especially because this is a stinky cheese.
Yes, yes, I have I have a I'm not I'm not. I've never gotten super into them, but I have a number of friends who are like huge toho fans, and so I am familiar with the like sixties Happenese monster genre by association. Yeah, really loved Godzilla minus one. It made me cry. It made me cry so much, way more than I thought of Godzilla movie ever would.
It was really beautiful.
It was really beautiful.
So good.
Okay, yeah, it's very intense.
Good to know I've watched I've watched a handful, but I haven't seen that one's.
Freak it out. Yeah, okay, okay, I like them all right.
Well, that brings us to the end of this Listener Mail episode. Whether it be eighteen nineteen, we're going with the nineteen. But thank you so much for making these happen, for taking the time oh yeah, yeah, and just giving us so much these wonderful stories. And I love that some of you this is your first time writing in. Some of you you've written in since the beginning. That's amazing.
Oh yeah.
Yeah. I happened to be hanging out with super producer Andrew earlier this week and we were talking about how completely wild it is that because it's so that I know I've said this before and I feel like I say it every heck and Listener Mail episode. But like the job that we have as a day job is very isolated, like we are just doing our own thing and then we just kind of like finish and then well I don't know what happens to it after that, but it turns out that some of y'all are are listening to this as part of your daily lives and that is really really weird and beautiful. That's just like I love getting to connect in that way, and so thank you for like showing that there's a connection.
Yes, And honestly, like when you send in, hey, I heard your episode and I went and did this and made this, I might be like, Okay, then I want to go I want to make that. Like it's such a lovely kind of community that we've built yea, so all of us together. So thank you, Thank you so much, and listeners, if you would like to write in again for the first time, you can. Our email is Hello at savorpod dot com. Thanks to all these listeners for writing in.
You can also find us on social media. We are on Twitter, Facebook, and Instagram at saver pod and we do hope to hear from you. Savor is production of I Heart Radio. For more podcasts from My Heart Radio. You can visit the iHeartRadio app, Apple Podcasts, or wherever you listen to your favorite shows. Thanks as always to our super producers Dylan Fagan and Andrew Howard. Thanks to you for listening, and we hope that lots more good things are coming your way.
