What came first, the baby or the licorice? We're really wanging it today as we fool around with food and ask 'how weird is your mouth'? Through twisted teeth, apocryphal origin stories, vittles and vice we become surprised, interested and loose as we buck tradition and add extra bacon.
Pasta Cacio e Uova (Neapolitan Pasta With Eggs and Cheese) Recipe
Episode 136: Non-Tomato Pasta Sauces Pt. 1
Whatcha Snackin? Molly: Judy Rodgers’s Roasted Applesauce
Matthew's Now but Wow! - Aooo ' Salad Bowl'
Matthew Amster-Burton 0:04
Hi, I'm Matthew,
Molly 0:05
and I'm Molly, and
Matthew Amster-Burton 0:05
this is spilled milk, the show where you cook something delicious, eat it all, and you can't have any today.
Molly 0:10
That is indeed true. Matthew just made us carbonara for lunch. Yeah. And
Matthew Amster-Burton 0:15
you would think there would be like, some tie in to that voice I was just doing, but no, I just opened my mouth, and that's what came out. But we all said we had something really spicy, and it made our mouth weird, even weirder than usual. Yeah.
Molly 0:26
Anyway, this
Matthew Amster-Burton 0:27
weird is your mouth on a typical day. So
Molly 0:29
weird. In fact, Matthew, just last night. I know other people's dreams are boring, but last night, no, not
Matthew Amster-Burton 0:36
this one. Last night, I
Molly 0:37
had a dream that my teeth were straight up, like, twisting around in my mouth, your
Matthew Amster-Burton 0:42
teeth, shit is one of the most common dreams. I don't know why, oh my god. I'd
Molly 0:46
never had one before, but I was totally like, Oh my God, all my teeth are coming out. But it's not like they were falling out. They were just really loose. Yeah,
Matthew Amster-Burton 0:54
no, that's, that's totally like, I don't, I don't know what the interpretation is, but, like, I've certainly had, like, a lot of teeth falling out dreams. I like the twisty ones exactly to the extent that, like, when I had the thing happen where, like, part of my tooth broke off, because, like, am I sleeping? Exactly, I was like, Am I awake?
Molly 1:11
Well, anyway, yeah. So basically, our mouths are weird all the time, all
Matthew Amster-Burton 1:16
the time. That's kind of the theme of this show. And we're talking about carbonara, and it's a creamy pasta dish. It's
Molly 1:21
a creamy pasta. Does
Matthew Amster-Burton 1:24
it have cream in it? Well,
Molly 1:25
Did I spoil everything? No, that's fine, okay.
Matthew Amster-Burton 1:29
Shall we take a take a gander down memory lane. Let's let
Molly 1:32
gander. Mouth feels very strange. I'm happy. We're gonna
Matthew Amster-Burton 1:36
talk about the spicy thing that we ate. It is related to this episode, but I just said, Take a gander down memory lane. But that implies we're gonna, like, like, kind of peer down it without actually, let's not go down. It looks scary, yeah, like it's overgrown with weeds and thorns. So
Molly 1:51
carbonara was not in the rotation at my house growing up. It was just, like, not a pasta we did. No
Matthew Amster-Burton 1:59
Me neither. I would have liked it. I think, yeah, yeah.
Molly 2:03
I think I would have liked it too. It would not have fit in, like, my, my mother's idea of like, healthy food, quote, unquote, healthy food. At that time, I remember when I was invited on this press trip in ye old days of food writing. This was 2009 I was invited on a press trip in southern Italy, and I flew to Rome with friend of the show, Francis lamb. Yeah, I remember this and Winnie so jealous. We spent a couple days in Rome, just the three of us before meeting up with this whole press group. And one of the things we did at Winnie's suggestion, because Winnie knows Italy really well. Was we went to tratoria perilli in Rome, which is known for its carbonara. Okay? We went and I just remember, wow. I remember having some delicious carbonara, and I think that it was the first time I had really ever thought about carbonara.
Matthew Amster-Burton 3:04
Okay, well, I don't remember when I first had it. I don't think I had it as a kid either. I think probably the first time I had it was like in my 20s, probably in the eagle IT era. But I don't know if I would have first made it at home or had it at a restaurant. You would think this would be an important moment for me, but no, no, no. And I definitely would have learned to make it during, during the, like, early 2000s era, I think, or maybe even late 90s, okay, when, when, like, Lori and I were, like, first fooling around with food? Yeah, I don't know. Like, it's certainly something I've always liked, and also always been, like, a little bit nervous about, like, what is the texture gonna come out like
Molly 3:41
it is one of those that has a certain, like, anxiety that hovers over it. It's making, yeah,
Matthew Amster-Burton 3:48
because it's like, you want it to come out and, like, a certain, like middle texture. And if it's overcooked, that's not great, and if it's undercooked, that's real bad.
Molly 3:58
So yeah, you're looking for, well, we'll talk more about exactly what we're looking for. But this is a really simple pasta, right? Like at its base, the sauce is eggs, usually grated Pecorino, right? And some kind of cured pork and isn't. And black pepper is Oh, right? Is guanciale traditional?
Matthew Amster-Burton 4:17
Oh? We are gonna talk about oh, okay, okay, all right, boy oh boy, are you never gonna guess what's traditional.
Molly 4:23
Wow. Okay, I can't wait to have my my mind blown. Okay, I know
Matthew Amster-Burton 4:28
my mouth Yes, well, like, yeah, you're gonna get your mouth blown. I regret saying this. I don't even know what it means. Yeah, you started it. So I know we've talked about carbonara before, because I feel like we've talked about, like the family of Roman pastas a few times, which is a thing we both really like, right?
Molly 4:49
I think we did an amateur episode.
Matthew Amster-Burton 4:52
Maybe we did an amateur episode. That makes sense.
Molly 4:57
I think we did. I went through a little bit of a. Period of making it frequently,
Matthew Amster-Burton 5:02
I need to get back into that, because I did too, and I haven't made it about it okay? And
Molly 5:06
then pasta, which is sort of like a white ammatriciana, yes, right?
Matthew Amster-Burton 5:11
Yeah. We'll talk about what all these are. So the other thing I want to I want to give a disclaimer as, like, you know, we talk about a lot of foods of the show where we're like, we don't know exactly where they originated, and there's a lot of controversy around, like, you know, what's the authentic version? This one is probably at the top of the list, or right up there, in terms of, like, everybody has an opinion on it. And I will try and stick to like, what historians think are established facts. But even then, I'll probably get some things wrong.
Molly 5:39
I think that is a very wise disclaimer to make. So here we go. I
Matthew Amster-Burton 5:46
just stepped away from from the table. Did you think I was? I was like, I can't, I can't do this carbon art. It's too late. I was like, well, too stressful. The texture, the history. This is a show about history and texture,
Molly 5:58
so, but, but broadly, yeah, I think that it's undisputed that this pasta is from the Lazio region, which includes
Matthew Amster-Burton 6:05
Rome. It is a pasta recipe usually made with spaghetti, with a sauce from eggs, hard cheese, often, but not always, Pecorino Romano, cured pork. And it's part of a family of pasta dishes from the Lazio region, which includes Rome. And that family includes pasta lamatriciana, which is tomatoes cured pork and hard cheese. Pasta a la Grecia, cured pork and cheese and Cacio e Pepe, just cheese and pepper. And yes, all of them have black pepper. That's right, but often quite a bit. So
Molly 6:35
let's get into the history of this stuff in as much as we can pin it down.
Matthew Amster-Burton 6:39
Okay, so the best guess of food historians is that carbon are probably developed from an earlier dish called pasta cacio euova. So pasta with eggs, cheese and lard without, without pieces of pork, and there is, there's a recipe for this on serious eats that we'll link to, okay, where lard is an option, but probably recommended. I bet it's delicious. And so references to cacio ewova Go back to 1839 I'm sure I'm saying that word with a not very Italian. I
Molly 7:10
think you're doing a great job inflection. I
Matthew Amster-Burton 7:12
could carbonara does not appear in the historical record until 1950 Wow. Yeah. Okay, okay, okay, okay. Okay. There are a couple of famous restaurants in Rome with carbonara in the name that date to well before that, like the the early 20th century. If you go to the websites of those restaurants, they have like, disclaimers saying, like, we did not invent spaghetti carbonara. Like, you know, we would love to take credit for it, but it's not us. Okay, right? So, have you heard the apocryphal origin story of carbon art? Absolutely
Molly 7:42
not okay.
Matthew Amster-Burton 7:44
I love a food with an apocryphal origin story, especially if it involves someone dropping something into something else. This one does not have the dropping part. But the apocryphal origin story is that after World War Two, there were, you know, American and Allied soldiers, you know, as part of the liberation of Italy, and they brought bacon and eggs with them. And they brought those bacon and eggs into restaurants, and they said, we like, you know, we like bacon and eggs. Can you make us a pasta with this? This is not true, and yet, of all the apocryphal origin stories we've talked about on on the show, this one might be the closest to the
Molly 8:18
truth. Oh, really, yes. Okay, so what is the truth? And are you sure it's the truth? I'm
Matthew Amster-Burton 8:23
absolutely not sure. Okay, here's what we know. Eggs and bacon were very much part of the rations brought by the allies in the late 40s, early 50s,
Molly 8:31
and we're talking here. So when we say bacon, we're talking about like smoke,
Matthew Amster-Burton 8:37
American bacon. Yep, great. The first print reference to carbonara is in La Stampa newsletter in a July 1950 article about the pope visiting the Trastevere neighborhood of Rome. I was able to find this article and translate it, and so in the article, they are writing about a particular restaurateur and said quote, it was this innkeeper who first welcomed the American officers who arrived in Trastevere several years ago in search of spaghetti a la carbonara. Isn't that mysterious? Oh, okay. Wait, what does that mean? Why were American soldiers in search of it
Molly 9:12
in Hebrew? First welcome the American officers who arrived in Trastevere in search of huh. Okay,
Matthew Amster-Burton 9:19
so as far as we can tell, as far as I could tell, it really seems clear that the original spaghetti a la carbonara had smoked bacon, not pancetta or guanciale. That was like the cured pork that would have been available at the time. Okay,
Molly 9:34
so going back here, whatever it is, this thing became a named dish in the wake of World War Two, right?
Matthew Amster-Burton 9:43
So, obviously, this is a dish made of all extremely common ingredients. So like, you know, there is, there's kind of a marketing angle to it, in the sense that definitely people were making things like this before. Like, there's no chance that, that nobody ever threw some. Of chunks of pork into their Cacio e wova, right? But it wasn't known as like this, this thing, like this trendy dish, spaghetti, ya la carbonara, until the late 40s, early 50s. Okay, okay. And it is a dish that, from its from its birth, has always had a connection to the United States. Wow. This is all very surprising. Yeah, right, me too. The first recipe for it that appeared in print was in an American cookbook called vittles and vice by Patricia Bronte 1952 and the first recipe published in Italian was in 1954 in La Cucina Italiana magazine, it called for gruyere cheese.
Molly 10:40
Wow. This is, like, a whole mess. So I
Matthew Amster-Burton 10:42
love this shit because, like, it is, like, I find it super annoying when everyone, whenever anyone, is like, this is the authentic version of a dish. And like, you know, it's been made this way for 1000s of years, and like has never changed. And if you don't make it this way, like, you know, you're going to like, pasta hell or something. This is how food really comes into being. Like, you know, people from all over, like, you know, putting stuff together and, like, you know, somebody writes a book called vittles and vice.
Molly 11:12
This is kind of like a, sort of a, like a stone soup kind of story.
Matthew Amster-Burton 11:15
It's kind of a stone soup kind of a story. Okay, so let's pause here for a moment. Because, like we said, are we talking about a new dish? Are we talking about giving an existing dish a name? Unfortunately, the origin of the name is much murkier than the origin of the dish. Okay, so
Molly 11:30
what does this mean? So
Matthew Amster-Burton 11:33
carbonado is a charcoal maker, and carbonado is the feminine version. Not only is it does this not have anything to do with actual charcoal makers. Like, it's not, it's not a dish that, like, only charcoal makers were making, and then everyone else got into it. There
Molly 11:49
were, there were plowmans lunches, and then there were charcoal makers. Not even
Matthew Amster-Burton 11:53
clear whether the name really ever had anything to do with with charcoal makers. Even, even Mr. Etymology can't help here, because, like, there's a lot of speculation that the name may refer to the flex of black pepper looking like charcoal. I like this story. There's no good evidence for it one way or
Molly 12:12
the other. It's very, very finely ground charcoal. And
Matthew Amster-Burton 12:16
like, yeah, they're like, you know, there's, there's black pepper and a lot of other things,
Molly 12:21
yeah, like, like, all those other pastas we named, right? Yeah, so I don't know.
So do people also dispute what goes in this stuff? Like, yeah? Oh, okay. So
Matthew Amster-Burton 12:39
one thing I've come to realize over the course of doing this show is that whenever people get that sort of, you know, snooty looking down my nose, with my with my lorgnette attitude about, like, this is the proper way to make a dish
Molly 12:53
leave. You're calling out my lorgnette like that. I'm sorry. Look,
Matthew Amster-Burton 12:57
we, we've, you know, I've, I've tried to let it slides the way, the same way it slides down your nose. But we need, like, this has been out of fascist Victoria. Okay, it looks great. Okay, thanks. Anyway, when people, when people like, try to codify, like, you know, this is like the official pizza Napoletana or whatever. Like, you know, not that this only happens in Italy, like all kinds of all kinds of stuff. What that really means is, like normal people are making this dish in a variety of different ways. And that annoys me for some reason. And so you can find Italian recipes for carbonara going back to to the 50s that included cream, butter, garlic, onions, smoked bacon, non Roman cheeses like gruyere. And one of the greatest authorities on Italian cuisine ever, a guy whose name was on Wikipedia, and I can't remember and I didn't write it down, always put cream in his carbonara. Wow. Okay, and the pasta is often buchani or rigatoni, and lots of other pasta shapes have gotten in there as well.
Molly 14:05
Gosh, I wish I had looked in like Marcella has on essentials of classic Italian cooking to see her carbon
Matthew Amster-Burton 14:13
art. Now, having said that, the one that I made today was not super authentic, I put smoked bake. It was
Molly 14:19
not super authentic. You used udon. Okay, fine, Nori on top. I
Matthew Amster-Burton 14:23
was gonna, I was gonna try and make the case that, like, the, the the, like, you know, pristine, allegedly authentic, but not really authentic version that only has Pecorino Romano eggs, guanciale and black pepper is very good that no one's arguing with that. It's just not the only way to make it, yeah, yeah. Okay. So how do you make it? Do you have, do you use Marcellus recipe?
Molly 14:45
So the only time I ever make carbonara is using this New York Times recipe for ramen. Carbonara. Oh,
Matthew Amster-Burton 14:53
let's talk about that. Yeah.
Molly 14:55
So basically, what that recipe has you do? Yeah, is, as I recall, you cook some bacon. I think you can also use pancetta. I've done both. You're making this in like a, like a 12 inch skillet or saute pan, yep, and you put in some water and some butter, and then you add, I think it's like two bricks of instant ramen. Sure, you kind of move them around in the water and the broth, I mean the water and the butter. Then when they're cooked, you stir in beaten egg and some Pecorino, and then you add back in the bacon that you've already cooked. And like it's very ugly, it becomes almost instantly gloopy because of the texture of the ramen noodles, super
Matthew Amster-Burton 15:43
starchy.
Molly 15:44
It's very difficult to get that perfect slick, Eggy sauce, yeah, but I love it. It's delicious. Okay,
Matthew Amster-Burton 15:52
should we talk about what? Yeah, and I've made that recipe before, at your suggestion, and it's very good.
Molly 15:57
It's very tasty.
Matthew Amster-Burton 15:58
Should we talk about what I made today?
Molly 16:00
Yes, please. Okay, so
Matthew Amster-Burton 16:01
I made udon carbonara. What game did you use? No, I just kind of winged it. Okay, I got into, I recently got into a long discussion with some people about whether the past tense of wing it is, is Wang, Wang or winged? We all eventually decided Wang is the funniest, most fun to say.
Molly 16:19
I weighing it.
Matthew Amster-Burton 16:22
So, yeah. So, like, I used a little too much bacon. And, like, I don't know, I loved the bacon, yeah. And I, like, I did, like, I got the pan a little too hot, and so the eggs were a little bit over, but still really tasty. And like, udon, like, it's got that spring to it, and it's a very slippery noodle. Oh, it was really nice. And so this is a thing that's become, like it did originate in Japan, and is has become quite popular in Japan, and like, also popular as, like, a Tiktok YouTube recipe.
Molly 16:51
So specifically, what makes it, you know, different from classic carbonara, whatever that is, would be just the udon and the seaweed. Yeah,
Matthew Amster-Burton 17:00
yeah. I garnished with a little bit of of Korean seaweed snack. Okay, slightly, that was that I shredded. Yeah, I did use smoked bacon, but obviously, obviously, you could use any sort of, like, cured, but not smoked pork.
Molly 17:12
I really like using pancetta when I when I think of it, when I think of it,
Matthew Amster-Burton 17:16
I am not, honestly, a big guanciale fan. So it's pretty funky.
Molly 17:21
It's really funky. We were using guanciale on some sort of pizza when we first opened Delancey, and the smell of guanciale cooking began to make me feel, like, nauseated. It was so intense in a really different way from bacon cooking.
Matthew Amster-Burton 17:37
Yeah, and like, I it's the kind of thing, like, you've talked about this before. Like, I want to like it. I want to be like, down with the funk, but it's a little too much for me. But pancetta, I
Molly 17:45
love, I love pancetta too. So yeah, do you have any thoughts about, oh, go ahead. I remember
Matthew Amster-Burton 17:51
what I was gonna say that often when, when you get an udon carbonara in Japan, it will often be served with an egg yolk on top to mix in, which, which I didn't do today, but I do like that idea. Do
Molly 18:02
you have any thoughts about how to ensure you get the sauce texture right? I mean, it is, I think, especially for people like you and me who are working with electric stovetops, yeah. I mean,
Matthew Amster-Burton 18:16
but, I mean, off the burner, but, yeah. But still, like, you know, the best I can, I've been able to figure out, is, like, obviously, Take the pan off the heat before adding the egg mixture. Mix the egg mixture really well. So there, there are no, like, pockets of whites, yeah, which you really want to avoid. And I put in an extra yolk today, which I think helps, although I still overcooked it. Okay, so,
Molly 18:38
well, you know, sort of like, haters gonna hate. Like, eggs gonna curdle. Eggs
Matthew Amster-Burton 18:44
gonna curdle. But the thing like, if it's a little overdone, it's still gonna be delicious.
Molly 18:48
The flavor was fantastic. And the udon really helped along the slippery quality. Yeah, I
Matthew Amster-Burton 18:54
Yeah. If you, if you like carbonara and you like, like udon, or like, you know, like noodles of any kind, like, give it a try. It's great, but
Molly 19:02
Matthew, we should also talk about the one that made our mouths weird. Okay, okay, so Matthew, in addition to making that, like from scratch, udon carbonara, Matthew also made an instant ramen. It's bold act brand, yeah,
Matthew Amster-Burton 19:18
it's from Korea.
Unknown Speaker 19:18
Let's talk about
Matthew Amster-Burton 19:19
it. Bold act, artificial spicy chicken flavor, ramen carbonara, with natural and artificial cheese flavor. And this has become a super popular brand of super spicy ramen, instant ramen. They actually have two carbonara varieties, carbonara and cream carbonara. I don't know what the difference is. Oh, you need to eat them side by side. I should probably eat them side by side. But now I have four packets of the of the carbonara left, and it's got, like, a chili paste packet, and then, like, a kind of skeezy cheese packet that's got, it's even a little skeezy by like, it's basically Kraft Parmesan cheese, so
Molly 19:55
it's powdered, yeah, okay,
Matthew Amster-Burton 19:57
you know, obviously the the skeezy cheese Pack. Is why it's so tasty, but it's but this is like a stunt ramen that's very spicy.
Molly 20:04
I sort of had like steam come out of my ears when I took the first bite, then my second and third bites, I felt warmed up and ready to roll. Yeah,
Matthew Amster-Burton 20:11
if you need to, if you need a good cry, yeah, if you need to clear out your nasal passages, probably if you need to clean out other things,
Molly 20:18
just like, full of self loathing, yeah?
Matthew Amster-Burton 20:22
But like, like, I'm gonna, I'm gonna eat the remaining four packets of this. And like, I'll send you, each time I do, I'll send you a picture of me crying.
Molly 20:29
Okay, perfect. Well, Matthew, this was really interesting. Yeah, I'm like, surprise. Like, I think I didn't actually know anything.
Matthew Amster-Burton 20:37
No, this was all very surprising to me. I assume we'll hear from some people who may know more about aspects of this story than I that I was able to figure out contact at spill milk podcast.com, right? I think, I think I'm gonna be making Actually, wait, there's something important we didn't talk about what, which is that wife of the show, Lori. This is one of her favorite pics of the week. And when she requests carbonara, I don't make Marcellus recipe. I don't make, like, The New York Times recipe for ramen, carbonara. I make this recipe from America's Test Kitchen, okay? Like, regardless of what I just said about, like, you know, faux authenticity. Like, if people in Italy find out that I'm making this recipe, I'm gonna be strung up. Oh, wow, yeah, here's how you make it. Yeah, take some you take a pack of spaghetti, like half a pack of spaghetti, and you break it in half, okay, then you boil some diluted chicken broth in a 12 inch skillet, actually, no first. First, you saute a little garlic in there, and then and deglaze with some white wine. Then you add some diluted chicken broth and the pasta, you bring it to a boil, you cook it in this, in this dilute chicken broth, until it like cooks down most of the way, and the pasta is cooked. Then you add in your mixture of eggs, cheese and cream, oh yes, and and the bacon. There was bacon that I that I forgot to mention, like American bacon, and stir all that together. It's real good. Does
Molly 22:00
the addition of the cream? Does it help? I don't know. Does it help? The eggs stay loose. Does it, yeah, okay. Like, what
Matthew Amster-Burton 22:09
helps you stay loose?
Molly 22:10
You know, sometimes I stretch, yeah, yeah, yeah. Same, okay. Well, Matthew, I'm guessing that recipe is not available online. I
Matthew Amster-Burton 22:19
think I bet it's appeared on someone's blog or something. Well, I'll take a look. Okay, if it is, we'll put it at spilled milk, yeah, but that's right, that's our website, pop, pop.com, spilled milk podcast.com. As we said, our mouths are weird.
Molly 22:37
You know what? I'm excited to share some good news, which is that we have got an email in response to our licorice episode. Yeah, we got two of them. Okay, so by the way, this is our spilled mail segment.
So when we were recording the licorice episode, Matthew, you mentioned this type of ice cream that I guess is quite common in Canada, called Tiger Tail or tiger stripe, yes, which I had heard of, but have never had. Okay, and you were wondering, so it's, it's like a black and orange striped ice cream. And you were wondering if the orange part, so the black is obviously licorice flavored, if the orange part is orange flavored or just orange in color. So we have two emails, one from listener Lisa, who says, When I was 14 and scooped ice cream in Ontario, we were called Dairy Bar girls, and I'm only 41 wild. Yes, I can confirm that tiger tail is inflaced. Inflaced. God, we're really struggling. I can confirm that tiger tail is, in fact, black licorice flavored ice cream mixed with orange flavored ice cream. I always hated scooping it due to the smell, and also, it was invariably a storytelling grandpa that ordered it while holding up the line, and was usually side eye peeking down my shirt, gross. Yeah, this is terrible.
Matthew Amster-Burton 24:01
Not you. Listener Lisa, you're terrible customers, yeah,
Molly 24:05
thanks for the continued Canadiana, love Lisa, thank you. Yeah, wow. Now we have
Matthew Amster-Burton 24:12
our girls. Did you watch Dairy Bar girls on Netflix? Is so charming.
Molly 24:18
Okay, we have another one. This one is from listener Aliza, hello. I was so excited to hear mention of tiger stripe ice cream on the recent episode. I used to go to the Avondale Creamery in Ontario with my dad in the early 70s. I always ordered the tiger stripe as it was my favorite. It is indeed orange flavored ice cream with stripes ribbons of black licorice throughout. I always thought it was just a local delicacy, but I'm so happy to discover it at a small ice cream shop in Harrison BC about seven years ago. I suspect it might be found all over Canada. Cheers, Elisa, thank you. That
Matthew Amster-Burton 24:52
was, that was sort of like a like a pro and con on tiger tail.
Molly 24:56
Yeah. I think that Lisa and Elisa. Are now going to have a, like, a dairy Girl Fight, yes, or dairy, dairy bar girl fight. Your
Matthew Amster-Burton 25:06
dad was from Canada, right? Yeah, my dad was from Ontario, Ontario. That's what I thought. Do you think he was a tiger tail, man?
Molly 25:14
You know, I truly have no idea. I I don't know how he felt about licorice, yeah, just in general.
Matthew Amster-Burton 25:21
I mean, in general, dads like licorice. If I had to bet on this, I would say he did like which
Molly 25:27
comes first, like the baby, or like the becoming a dad. Or that the liking of licorice.
Speaker 1 25:37
Oh, I see the baby is how you become a dad. I forgot that's how you become a dad.
Molly 25:41
Yes, God,
Matthew Amster-Burton 25:44
which comes first? Get a certain kind of licorice. I think the, wow, that's a good question. I think, I think maybe at some point, but I liked licorice even before I became a dad. So I guess it's, like, it's, I guess it's the licorice came first, okay, but like, I, you know, I was, I was, like, inculcated into the licorice cult by my dad. So, okay,
Molly 26:06
my dad, my dad died like, too early for me. I know inculcated. Sad,
Matthew Amster-Burton 26:14
Molly, what you snacking?
Unknown Speaker 26:15
Hey, what
Matthew Amster-Burton 26:16
you're snacking, you gotta tell me what you're snacking, or I'll release the Kraken. So watch your snacking.
Molly 26:28
So Matthew, I have been making batch after batch after batch of applesauce lately. Okay, so I wrote about this recipe a million, trillion years ago, on Orange jet. In fact, I wrote about it in early 2014, so 11, almost 11 years ago.
Matthew Amster-Burton 26:44
That's not even like the earliest days of your blog.
Molly 26:47
No, no, the blog began 10 years before that. The recipe I'm talking about is a roasted applesauce recipe from Judy Rogers of the Zuni cafe. You can make applesauce any number of ways. This one is particularly great because it uses the heat of the oven, and I think it sort of concentrates the apple flavor a little bit more. Yeah, that sounds good, and it's just fabulous. And so easy, and my entire household likes it, except Ames, who really doesn't need anything so, so don't take his word for it. Yeah, we'll link to the recipe as I posted it on Orange jet all those years ago. Okay, Matthew, do you have a now? But wow,
Matthew Amster-Burton 27:27
I sure do.
I just got turned on to this young Japanese punk band with super catchy songs. The band name is spelled in English in like Roman characters, a oh, oh, and pronounced Oh, okay. Their breakout single is called salad bowl. There's a great video for it on YouTube. If I'm reading the lyrics correctly, it's in Japanese. The song is about feeling like a salad bowl of emotions and music mixed together, which I feel that way all the time. And they're available wherever you listen to music. Their first, their first album just came out, fantastic. That's okay. Oh,
Molly 28:11
I'm so glad you spelled it again. Our producer is Abby sercatella, oh, and her mouth. I don't think her mouth is weird. So Abby, I'm so glad you're here to pull us back from the brink of weirdness. All
Matthew Amster-Burton 28:26
right, and you can rate and review us wherever you get your podcasts and check out what other people are talking about over at everything spilled milk.reddit.com. There's probably a serious like carbonara showdown going on over there. Oh, no
Molly 28:40
doubt, no doubt. Don't speak.
Matthew Amster-Burton 28:42
I know what you're saying with your weird mouth. I'm Molly Weisenberg And I'm Matthew Amster Bert. Why? What? What did don't speak have to do with anything?
Molly 28:51
Well, you said no doubt.
Matthew Amster-Burton 28:53
Oh, okay, great. Bye.
Holy moly, holy
Molly 29:03
moly.
Matthew Amster-Burton 29:04
Holy squirrel only,
Molly 29:07
hi moly,
Matthew Amster-Burton 29:09
and I'm Holy moly. I.
Transcribed by https://otter.ai