November 22, 2023 • 35 mins
This shelf-stable powder made from milk, wheat, and barley malt has been everywhere from your milkshake glass to the mountains of the Antarctic. Anney and Lauren explore the cool science and contested history of malted milk.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm any Race and I'm more on vocal Baum And
today we have an episode for you about malted milk.
Speaker 1 (00:17):
Yes, which is another episode I could have sworn up
and down we'd already done.
Speaker 2 (00:24):
But nourse. Uh soda fountains, yes, Uh, other kinds of milk.
Speaker 1 (00:33):
Sure right, I believe I've talked about this because every
time I think about malted milk, I remember an experience
I had with a friend of mine who've got offended
that I'd never I didn't know the difference between a
milkshake and a malt okay, and he it was like
(00:56):
his he was like on the pulp, preaching to me,
like about how much more amazing malts were, and he
was telling me where to get them in Atlanta, and
then he disappeared into the night on his motorcycle. So
it was just a very vivid memory for me.
Speaker 2 (01:14):
Wow, like the malted Avenger.
Speaker 1 (01:16):
I love this. Oh, I'm I am sure he would
take that mantle on proudly. Was there any particular reason
this was on your mind? Uh?
Speaker 2 (01:30):
It was so long ago, a week or so, that
I made this decision. I have no idea I think
I was just kind of like like yeah, like like oh,
like like malted milk. How does that work?
Speaker 1 (01:43):
What is that about?
Speaker 2 (01:44):
Let's look into it.
Speaker 1 (01:46):
Well, it does have an interesting history and science behind it.
Speaker 2 (01:49):
It certainly does, and it is I maybe not at
the like malted Avenger level, but I do. I do
love a malt like if I have the opportunity. If
someone is like, would you like an egg cream or
a malted egg cream, I'm like malted obviously, Like if
there's if the option exists, I will take it every time.
Speaker 1 (02:12):
Mm Okay, I don't think I've had one as of yet,
as of the Avenger that I interacted with, even though
I live really close to a place he told me
to go get one, but I yes, I'm sure I
would love it. It sounds delicious. I love this kind
of thing anyway. Also for the like two of you
(02:34):
that are thinking, wait, it's Life Day, even though you
don't know when we're recording this, Yes there will be
a Live Day episode, never fear.
Speaker 2 (02:44):
Yes, yes, we have not forgotten.
Speaker 1 (02:47):
Oh I could never.
Speaker 2 (02:49):
You literally could not. I don't think.
Speaker 1 (02:51):
Even if everyone involved wants me to, if it, you
can't forget it.
Speaker 2 (03:01):
The holiday special Anie is talking about of Star Wars.
Speaker 1 (03:04):
Yes, I forget no one again, only two of you
probably are like, wait, but yes, we have done episodes
related to this. You can see our episodes on condensed
and eraporated milk expiration dates. That one always pops up
in our milk episode. Yes, yeah, we did an episode
(03:26):
on milk types. That's kind of related.
Speaker 2 (03:28):
Sure, also our beer episodes, perhaps especially stouts and porters,
and maybe like our Scotch interview.
Speaker 1 (03:38):
Yeah, I love it. That's a wide range.
Speaker 2 (03:41):
Yeah, yeah, yeah, everything from from condensed milk to scotch
is good background reading material.
Speaker 1 (03:49):
Yes, yes, well I guess that brings us too question.
Speaker 2 (03:56):
Sure.
Speaker 1 (03:57):
Malted milk, what is it?
Speaker 2 (04:02):
Well, malted milk is a type of dry powder made
from milk and extracts of wheat and barley. The malt
comes in because the barley has been malted, that is,
it's been germinated and then roasted. This makes the barley
develop sugars and adds some like sweet, roasty, toasty flavors
to the already kind of rich, earthy, bready, caramel, custardy
(04:27):
flavors of the milk and the wheat. There's often a
little bit of salt in there too. It can come
with other flavorings, like like cocoa powder. Malted milk can
be mixed with hot or sometimes cold milk to make
a simple flavored beverage, but it is also used to
sort of like season sweet beverages and desserts like milkshakes
or cookies, maybe adding a depth of flavor. It's a
(04:49):
it's a flavor punch up for sweet and or creamy things.
It's like a it's like powdered beer minus the funk,
add creaminess. It's it's like a roasty, toasty powdered creamer.
It's like it's like discovering that there's a new color
(05:11):
in the spectrum that you've just never noticed before, and
it just adds like a little extra dimension to everything
it touches.
Speaker 1 (05:18):
Oh, it's like the forest. Yeah, yes, life day Yeah.
Speaker 2 (05:30):
Oh okay, all right, So malted milk is an industrially
produced product sort of like life day.
Speaker 1 (05:39):
To to to make.
Speaker 2 (05:42):
It, manufacturers start by making a sort of like grain
soup or tea. I guess out of malted barley and
wheat flour. So okay, let's talk about malted barley. Like
I said a second ago, malted means germinated and dried,
meaning that you take a grain and you create an
environment where it'll start to germinate. You know, grains are seeds, right.
(06:05):
They contain proteins that code for growing a plant, plus
starches to feed that hypothetical growth, all wrapped up in
a little starchy, portable package. Right. So, given moisture and
a pleasant temperature, a seed of grain will start to
grow a plant. One of the very first steps of
which is breaking down those starches into sugars for easy processing.
(06:29):
So when you malt grains, you're using that natural process
to do some work for you, creating sugars. This helps
in alcohol production because your fermentation yeasts need to eat
sugars in order to make alcohol. But we're stopping it
just sugars today, okay, And so okay, because you don't
want a whole plant, You're going to stop your germination
(06:50):
process by drying out the grains in a process called kilning.
And killing is a whole complex like science art kind
of thing, but very basically, you can dry out the
grains either quick and clean or slow and steady. And
when you dry them slow, the proteins and the sugars
(07:12):
and the grains are going to undergo a couple of reactions,
caramelization and the my ard reaction. These two are at
work when you see a steak or toast bread. You know,
in caramelization, sugars decompose in the presence of elevated temperatures,
creating all kinds of fun toasty flavor compounds. I think,
(07:35):
like toffee or butter, like jam stone, fruits, cotton candy,
all of those nice flavors that you can get. In
the mayar reaction, amino acids react with sugars, usually at
elevated temperatures, to create all kinds of roasty, fun flavor compounds,
think like toast, citrus, currants, chocolate, and coffee, and those
(07:57):
flavors can be super fun in like a beer or
a whiskey. But why should those drinks have all the fun?
So manufacturers take this malted barley and wheat flour, cook
it for a little bit in water, and then separate
out the solids from the liquid, which is our operative
part here. That liquid is then mixed with milk, probably
some salt, some baking soda to help balance out the
(08:19):
pH maybe some extra vitamins and minerals, maybe other flavorings
like the aforementioned cocoa, and then the whole mix is
then vacuum evaporated until you wind up with a solid
product that can be ground into a powder and then
spray dried, which is forced through like a pressurized spraying
system that removes almost all of the remaining moisture. The
(08:39):
product is then shelf stable and can be packaged up
and we'll keep for just years just sitting around. Some
formulations of melted milk are made to be dissol dissolvable
dissolvable in cold milk or water, but some have to
be made into a hot beverage. It just depends on
how they're made. It doesn't really change the texture or
like the thickness of the drink. Most just adds flavor,
(09:01):
like there's a little bit of texture involved. Again, it
can depend on the formulation, but yeah, you can. You
can also mix melted milk powder into your batter for
making ice cream or baked goods or chocolates. Or you
can add a scoop of powder to a milkshake or
an egg cream that you're mixing up, or even just
a sprinkle some over an ice cream Sunday. It is
(09:22):
also used to flavor candies like a chocolate covered malted
milk balls. Yeah, yes, my dad love those. It always
confused me as a kid. I dis like the texture
of those, but I but I very much enjoy the flavor.
Speaker 1 (09:37):
Yeah, I had no problem with them. It was just
like of the things I could have at the bottom. Okay, y, yes, yeah, yes,
Well what about the nutrition?
Speaker 2 (09:52):
Depending on how malted milk is made, it'll have you know,
like a little bit of fat, a little bit of protein, wee,
little smattering of micronutrients. It can have a a bunch
of added nutrients. It can have a bunch of added sugar. Again,
it depends if it is. If there is a bunch
of sugar, it's kind of a treat. Treats are nice
by itself. It's not super nutritious, but I will say
(10:15):
that in populations where food scarcity and nutrition are issues,
multi milk powder can help increase consumption of milk versus
less nutritious drinks like like SODA's. You know, it makes
milk more fun, doesn't necessarily add too much sugar, so
it can be it can be sold as a health
(10:35):
product in that way. But I think I think it's
more getting you to choose something healthier versus in itself
is really healthy, right most of the time.
Speaker 1 (10:46):
Mmmm, well, we do have some numbers for you, just
a couple.
Speaker 2 (10:54):
I'd say that it's considered pretty old fashioned here in
the United States, but in other areas it's never It's
like kind of been growing in popularity over the years,
and it is still part of daily life in some places.
For example, of albeit small study that I read out
of Malaysia found that some seventy three percent of households
(11:14):
serve malted milk to their kids. Wow. Yeah. And according
to some market research it is coming back in places
like the US as well. The global market is estimated
to be worth over twelve billion dollars a year by
twenty twenty seven. Wow.
Speaker 1 (11:33):
And it has such a fascinating history.
Speaker 2 (11:36):
Oh yeah, yeah, And we are going to get into
that as soon as we get back from a quick break.
For a word from our sponsors, airback, Thank you sponsor, Yes,
thank you. Okay. So, malt as an ingredient for beer
(11:59):
and later whiskeys goes way back. That is an old ingredient.
We have talked many times about different technologies that have
emerged over the course of the centuries to make the
process easier or more complicated, but in fun ways, And
(12:21):
so a lot of that was really coming to a
head around like the seventeen hundreds ish.
Speaker 1 (12:29):
Right, Yes, when it comes to malted milk powder, okay,
a lot of things say. Malted milk powder was invented
in eighteen seventy three by a British food producer named
William Horlick and his brother James Horlick, who's a physician.
Now a lot of things say William, then you dig
(12:52):
a little bit deeper, and a lot of things say James. Okay.
Also maybe it was neither of them. More on that, la,
So I'm just saying they both were involved in some
way right here. Cool. The original product was a combination
of reduced dry whole milk, malted barley extract and wheat.
(13:17):
So Horlick William used a vacuum to dry the malt
and wheat. Once they nailed down the formula for malted milk,
the brothers joined forces to open Affect from Chicago, but
they eventually moved production to Racine, Wisconsin in eighteen seventy five.
The patent for this product was granted in eighteen eighty three.
(13:37):
There is a lot of drum around that though we're
going to talk about that. Yes, but yes. At first
this product was intended as a nutritional supplement to be
mixed with milk, and specifically it was meant for infants
and people who were sick. As a physician, James had
experimented with something like malted milk in London before the
(13:59):
Brothers moved to By the nineteenth century, doctors knew that
malt was easy to digest, but the liquid form presented
some problems, mainly that it fermented over time. So a
lot of people had been trying to invent a dry
stable powdered malt four years and James was a part
of that that group. So once they had done this,
(14:22):
the Brothers first marketed the product as diastoid, which I
think is fun, but a lot of things I read
was like a disastrous name. So they did soon change
the name to malted milk, which is a term they
trademarked in eighteen eighty seven. And it was pretty popular,
(14:44):
and not just as a convenient but tasty health product.
People would often add it add a scoop to their
milk to boost the nutrition of the milk. However, there
was a problem, and it was the milk because, as
we've discussed, pre refrigeration and pasteurization, spoiled milk commonly carried diseases.
It made people sick, especially children. So Horlick wanted to
(15:08):
create a version that didn't need to be mixed with milk,
and by eighteen eighty one, again this is generally credited
to William, but if James is the physician, I'm kind
of confused. But anyway, either way, one of them found
a way to dry the milk along with the malt
and wheat so that it could be mixed with water.
(15:28):
And yeah, physicians and dentists prescribed it to patients. It
was advertised for all kinds of things like flu prevention,
a digestive aid, a sleep aid if you had it
before bed, just general health boost that it could grant.
Explorers often carried it with them on their journeys, including
to places like the Himalayas and then North Pole. It
(15:52):
was lightweight, it was calorie packs and imperishable, making it
perfect for intense travel, and because of the taste and convenience,
soldiers often carried it with them too, and many athletes
incorporated it into their diets and were outspoken about how
much they loved it.
Speaker 2 (16:10):
Yeah, yeah, mm hmm.
Speaker 1 (16:12):
And yes, many explorers did take malted milk on their expeditions,
including Richard Byrd who named a mountain range in Antarctica
after the Horlet Company, and a little bit more on
that later. Yes, but outside of that, people did enjoy
drinking it for the taste alone, and soda fountains began
offering it a plain or later mixed with ice cream.
(16:36):
Seeing an opportunity, Corlis started adding chocolate to some of
their products, and the resulting product was really popular well yeah,
like wildly popular. Like.
Speaker 2 (16:47):
By nineteen sixteen, various companies in the US were producing
some eleven million pounds of malted milk every year, but
by nineteen thirty that had doubled.
Speaker 1 (16:56):
Whoo and malt shops thegan open across the country where
they sold malts or malteds and malted milk did get
abooze during the Temperance Movement and Prohibition, when soda fountains
grew in popularity as folks were looking for an alternative
to alcohol. And yes, you can see our soda episode
on that.
Speaker 2 (17:15):
Yeah yeah, right, I think these were soda fountains, but
they were called malt shops because of the popularity of
this one product. But yeah, like like during Prohibition, Cores
the Beer company switched over to making malted milk because
they had the equipment to make, you know, malted barley.
They wound up scoring a contract with the Mars Candy Company,
(17:36):
and this might be the reason the Cores survived Prohibition.
They did stop making malted milk in nineteen fifty seven,
though Walgreens likes to say that one of their soda
fountain employees, one Ivar Pop Coulson, invented the chocolate malted
milkshake in nineteen twenty two. That's, you know, one of
(17:58):
those things. I strongly suspect that if people if Soada
Jerrik's had ice cream and they had malt, and they
had chocolate syrup. I don't know.
Speaker 1 (18:08):
I wasn't there.
Speaker 2 (18:09):
I couldn't tell you.
Speaker 1 (18:10):
Just it seems like a natural coming together of things. Sure.
I did read in the nineteen thirties and forties that
these malted drinks were most likely more foamy than we
would be accustomed to, but they shifted to something more
semi frozen in the nineteen fifties, probably with more refrigeration available.
Speaker 2 (18:31):
Yeah yeah, and that also does line up with like
the proliferation of electric blenders around the same time.
Speaker 1 (18:36):
So yes, I read that there's a museum exhibit that
has Hamilton Beach also in Racine. Oh yeah, very specific
blenders that were branded with Horlick's logo.
Speaker 2 (18:51):
Oh wow.
Speaker 1 (18:53):
So yes, yes, brief malted milk balls aside, because malted
milk was not limited to drinks a yep.
Speaker 2 (19:05):
In nineteen twenty nine, Nestley patented an extremely specific process
for making small balls out of melted milk by like
processing the malted milk mixture into a sort of taffy
and then drying it out. I've read other specific patents
that use a totally different process and it's so cool.
I'm like, yeah, weirdos.
Speaker 1 (19:26):
Cool, Yeah, weirdos get it. In nineteen thirty six, a
company in England called Forest Malt created a milk cover
malt candy called mal Teasers, which is fun. A similar
candy called Giants was first introduced in the US in
nineteen thirty nine. It was produced by the Overland Candy Company,
(19:50):
and a decade later they changed the name of that
candy to whoppers. Say Dad was a milk duds person.
Speaker 2 (19:58):
Milk duds is to totally different.
Speaker 1 (20:00):
That's now I'm realizing the truth of this. He did
like whoppers though, but he preferred the milk duds and
I both were in the same category. In my child brain,
I was like, thanks.
Speaker 2 (20:12):
Yeah, milk duds are more like a caramel kind of situation,
like a chocolate.
Speaker 1 (20:16):
Well, no wonder anyway, Uh, okay, let's get into some
legal drama. Yes, okay. So when Horlic's patent ran out
in nineteen hundred, other companies started producing malted milk, and
Horlics really didn't like this, and they sued one of
(20:37):
the companies doing this, the Elgin Milkind Company. I believe
that's the English pronunciation, so hopefully it's close. Cool. But
the court ruled in favor of the defendant since the
name malted milk was used in the patent, which was
now open to the public. Yes, yes. Further, the product
(21:00):
didn't even have to be produced in the manner described
in the patent. To be called malted milk was something
they ruled, and companies like Borden and Carnation took that
ruling and ran with it. Horlick tried to re register
the patent or at least add a disclaimer that might
keep the patent alive in other countries, but didn't didn't succeed.
(21:23):
It was like a really funny dry read where the
like the people on the legal people were like, this
has never been done before. They were like, well, please
do it now.
Speaker 2 (21:36):
They're like, we cannot, sorry, And there was.
Speaker 1 (21:41):
So much trauma around this. Borden sued Horlicks in nineteen thirteen,
alleging that they had engaged in an intense smear campaign
against Borden despite losing the previous lawsuit, claiming that Horlicks
were claiming that they were the true and original product,
(22:03):
the only like the real one, and that Horlick had
pressured druggists to not use Borden, even going so far
as to remove items associated with Borden like receptacles and
dispensers for their products. Wow, which the very tongue in
cheek article I read about this was like he admitted
to the first part, but also Borden tried to prove
(22:34):
that Horlic wasn't the original inventor at all. Oh yeah,
they claimed that the suit. They claimed that in the
suit with Elgin. Elgin had alleged that a German chemist
named von Leibig was the true originator of the process
behind malted milk, and they referenced testimony in which William
(22:54):
Horlic said he didn't invent it at all. Even further,
the British High Court of Justice had annulled Horlick's patent
earlier because the complaintant in the case alleged that Horlick
got the patent for processing malted milk from them. The
British patent was almost the same as the American patent,
(23:18):
so yes, yes, So with all of this, Borden was
arguing that the marketing campaign that was loudly proclaiming that
they were the first, the original, the only genuine malted
milk wasn't true. However, ultimately the suit was dismissed due
(23:39):
to lack of proof. But they didn't in there. I'll
say that they were still mad. But that's kind of
the high point of it. One small note. I will say.
Speaker 2 (23:55):
That the von Laibig was definitely like a he was
he was a chemist who was working in a lot
of processes like malt, roasting and drying. So so sure, yeah,
vague vaguely involved perhaps perhaps not like yeah, maybe not
(24:16):
malted milk, but the malting process was something that he
was involved with, so they was sure, yeah anyway, yeah,
well maybe never know.
Speaker 1 (24:26):
Well yeah, I never know. I do want to throw
in a couple of random ovaltine facts because ovaltine is
not the same as malted milk.
Speaker 2 (24:35):
I think that they do make a malted milk product.
Speaker 1 (24:37):
They do, Okay, they do. But I was just reading
about all of this drama, and then I ran across
these articles about ovaltine. In my little random fact brain
was engaged because I remembered in a Christmas story that's
a famous when Ralphie's like trying to use his decoder
(25:01):
to listen to this radio station and get the little
or fin Anti message. It ends up being be sure
to drink your ovaltine, and he feels so betrayed and
comes out like a wiser person about capitalism. But it
just made me think of, like this, all of this
health part of it, and sort of that kind of
how it feels old fashioned a bit in the US.
(25:25):
Then there is a Jerry Seinfeld joke, the mug is round,
the jar is round. Why don't they call it rounding
and still I wasn't even looking for this listeners, I swear,
but I found an article about it from Mother Jones
that went into like, is this joke true at all?
(25:46):
It was originally called oval matine oval maltine for eggs
ovo the Latin word for eggs and malt for malt,
which were the two primary ingredients.
Speaker 2 (25:55):
So wow, the joke doesn't work. Wow? All right? Yeah, yeah,
upcoming a Vulteen episode.
Speaker 1 (26:06):
I suppose, oh, I would love it. I did research
it and it has a lot of fun. That's why
I was like, Okay, stop researching this, Yeah, too much time,
because it does have a fun, interesting history.
Speaker 2 (26:18):
But back to malted milk. Okay, okay, okay.
Speaker 1 (26:23):
Horlic's malted milk tablets were frequently included in children's and workers'
lunches during the Great Depression in the nineteen thirties, and
for decades after, many kept an emergency stock of these
in their homes. Malted milk certainly made both Horlic brothers rich.
James moved back to London. Williams stayed in Racine and
(26:48):
he did donate a lot of his fortune to a school.
There's a hospital park. The boy Scouts and he was
one of the minibackers of a Scandinavian expedition to the
South Pole. The King of Norway gave him the Order
of Saint Olaf because of his contributions, and he was
(27:09):
the first American to ever receive that. And yes, the
Horlic Mountains, as I said earlier, as a mountain range
named after him, are the products. Yeah, the Horlick factory
in Racine closed in nineteen seventy five. Obviously there's still
it's still getting made, but that factory in particular closed
(27:30):
in nineteen seventy five. Yep. But this was a fun
I didn't realize that I was going to be reading
about one product that had such a big impact that
would have like a mountain range name.
Speaker 2 (27:44):
Right, I mean, but also patent drama, like I know
how much you love, yes, a good dry patent drama read,
so I do.
Speaker 1 (27:52):
I was reading that like like legal document, like WHOA vivted?
Speaker 2 (28:01):
Because I think I.
Speaker 1 (28:01):
Found that a bit later in my research. Most of
the things were just like, yeah, the Horlick brothers, one
of them invented it. And then I found this at
this one document and was like, no, they didn't, And
it opened up all this like other alleys for me
to go down, like oh pat and drum Okay, heck
(28:24):
yeah yeah, so yes, I think that's what we have
to say about malted milk for now.
Speaker 2 (28:31):
It is. Of course, if y'all have any personal associations stories, recipes,
we would love to hear about it.
Speaker 1 (28:39):
Yes, But in the meantime, we do already have some
listener mail for.
Speaker 2 (28:45):
You, and we will get into that as soon as
we get back from one more quick break for a
word from our sponsors. And we're back.
Speaker 1 (28:58):
Thank you, sponsor, Yes, thank you, And we're back with
drama in the Antarctic.
Speaker 2 (29:17):
In the Mountains of madness. Yes, yes, I love it. Yes.
Speaker 1 (29:22):
So today we are going to split up a letter
that we receive from Joe. We always love receiving long letters.
Oh yeah, limit yourself at all? Yeah, no, no, yes,
but Joe wrote, happy fall. I was listening to one
of your episodes in the kitchen while I was cooking
as I usually do, when my brother wandered into help.
(29:42):
After a moment, he commented that either I talk like
you or you talk like me, which I thought was hilarious.
Do you know that there is a linguistic phenomenon called entrainment.
It's when two or more speakers subconsciously start to adjust
to one another's language practices in trainment in action.
Speaker 2 (30:04):
But onwards to water chestnuts.
Speaker 1 (30:07):
The Philippines has many variations of lumpia, and this is
a variation of lupiong satiwa, which is wrapped in a
fresh wrapper and is a personal favorite. And there's a
link enclosed. In grad school, my roommates entered a cooking
contest hosted by our college where we did our take
on a British roast dinner. We all came from different
(30:30):
parts of the world and contributed a traditional dish as
an element of the roast dinner, and mine was lupiong hubad. Oh,
I'm so sorry if I'm mistronouncing that I made min
vegetarian because we had two meat entrees already. Lupiong hubad
usually calls for hikima, but I couldn't find it, so
I figured canned water chestnuts were a similar enough textural substitute.
(30:54):
We practiced our entry for an entire weekend and ended
up winning the International Taste Prize. You're so proud. Here's
a link to the more traditional recipe as well as
my variation. I hope you try both.
Speaker 2 (31:08):
Okay, Joe continues, the pantamorto episode was such a coincidence.
On November two, I attended a colleague's talk on their
sabbatical research which looked at the cultural and ecological significance
of monarch butterflies. They mentioned all the same things you
did about monarch butterfly migrations, as well as the belief
associated with their return to Mexico. They even served pondamorto,
(31:29):
which I'd never tried before. I loved it. And we'll
definitely look for the fancier variations of the Mexican bakeries
near me next year. And then we're gonna go through
the lumpiang Hubad recipe. Okay, yeah, all right. Ingredients one
can of water chestnuts sliced, one can of bamboo shoots,
one carrot juliand one sweet potato juliande half a large
(31:52):
head of cabbage shredded, one tomato chopped, large onions sliced,
three to four garlic cloves minced, two tablespoons of fish sauce,
salt and pepper. Okay, recipe sautea the onions, garlic and
tomato and a little oil until soft and translucent. Add
the sweet potatoes and carrots and cook for about three minutes,
or until the sweet potatoes are slightly crisp. Add the water,
(32:13):
chestnuts and bamboo, then season with a fish sauce, salt,
and pepper. Cook for another minute or two. It won't
take long for either of them to cook. Add the
cabbage last, Lower the heat and cook it until slightly
wilted and bright green in color. Turn off the heat.
Serve with the sauce from the lump young sorry wa
recipe or mung tomas I don't know, or even hoisten
sauce ps. If anyone did want the hot chocolate or
(32:37):
Champorado recipes I sent you, please feel free to share them.
I hope you've been enjoying the tablea, yes, because they
did send some tablea to both of us, and Annie
did give me mine. I did. She did not hoard
at all, thank you.
Speaker 1 (32:51):
No, no, would never too suspicious superstitious for that kind
of thing.
Speaker 2 (32:57):
And it is delicious. Oh, it makes it really really
really nice hot chocolate. Oh my goodness.
Speaker 1 (33:03):
Yes, I'm very excited as we're moving into like cooler times,
holiday times to experiment.
Speaker 2 (33:12):
Yeah, yeah, we did have. We did have a really
good cold snap a few weeks ago, and and so
I definitely was. I was like, yes, this is what
is happening, and it was really lovely.
Speaker 1 (33:22):
Yes, and this recipe sounds great too. Yeah, truly, you listeners.
I don't know if you you appreciate how much we
love when you send recipes And there are some that
some of you have sent in that I make like
pretty consistently. So thank you for doing that. Sounds so good, awesome.
Speaker 2 (33:42):
Yeah, I don't think I've had this specific type of olympia,
but but I do. Yes, yes, just yes, yeah, the
answer is yes.
Speaker 1 (33:52):
Well, and it's really funny because also when I was
reading this, I didn't I've never heard of in trainment.
That makes so much sense to me though, Oh yeah,
I myself doing that sometimes. I mean, there's kind of
a running joke, especially with my friends in the South,
where like if you talk to your Southern family, all
(34:13):
of a sudden, this accent comes out. You did not
know he was lying in Wait, yeah, so that I
mean that that definitely makes sense to me. But thank
you for teaching. I didn't know about that, so thank you.
Speaker 2 (34:25):
Uh, yeah, that is that is a fun thing like
I notice us doing it sometimes, like especially there was
one time when a nice weight staff human came up
to take our order at a restaurant and they were like,
how you guys doing, And we said, simultaneously in exactly
(34:46):
the same tone, good, how are you? Yep, And I
felt like we were the creepy twins from the Shiness
for just a second.
Speaker 1 (34:58):
But too, I'm glad we were on the same mindset
about that. Yeah, not in a bad way necessarily, but
now well. Thank you so much to Joe for writing in.
If you would like to write to us, we would
(35:19):
love to hear from you. You can email us at
hello at savorpod dot com.
Speaker 2 (35:23):
We are also hypothetically on social media. You can find
us on Twitter, Facebook, and Instagram at saber pod, and
we do hope to hear from you. Savor is production
of iHeartRadio. 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
superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
(35:45):
your way.
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm any Race and I'm more on vocal Baum And
today we have an episode for you about malted milk.
Speaker 1 (00:17):
Yes, which is another episode I could have sworn up
and down we'd already done.
Speaker 2 (00:24):
But nourse. Uh soda fountains, yes, Uh, other kinds of milk.
Speaker 1 (00:33):
Sure right, I believe I've talked about this because every
time I think about malted milk, I remember an experience
I had with a friend of mine who've got offended
that I'd never I didn't know the difference between a
milkshake and a malt okay, and he it was like
(00:56):
his he was like on the pulp, preaching to me,
like about how much more amazing malts were, and he
was telling me where to get them in Atlanta, and
then he disappeared into the night on his motorcycle. So
it was just a very vivid memory for me.
Speaker 2 (01:14):
Wow, like the malted Avenger.
Speaker 1 (01:16):
I love this. Oh, I'm I am sure he would
take that mantle on proudly. Was there any particular reason
this was on your mind? Uh?
Speaker 2 (01:30):
It was so long ago, a week or so, that
I made this decision. I have no idea I think
I was just kind of like like yeah, like like oh,
like like malted milk. How does that work?
Speaker 1 (01:43):
What is that about?
Speaker 2 (01:44):
Let's look into it.
Speaker 1 (01:46):
Well, it does have an interesting history and science behind it.
Speaker 2 (01:49):
It certainly does, and it is I maybe not at
the like malted Avenger level, but I do. I do
love a malt like if I have the opportunity. If
someone is like, would you like an egg cream or
a malted egg cream, I'm like malted obviously, Like if
there's if the option exists, I will take it every time.
Speaker 1 (02:12):
Mm Okay, I don't think I've had one as of yet,
as of the Avenger that I interacted with, even though
I live really close to a place he told me
to go get one, but I yes, I'm sure I
would love it. It sounds delicious. I love this kind
of thing anyway. Also for the like two of you
(02:34):
that are thinking, wait, it's Life Day, even though you
don't know when we're recording this, Yes there will be
a Live Day episode, never fear.
Speaker 2 (02:44):
Yes, yes, we have not forgotten.
Speaker 1 (02:47):
Oh I could never.
Speaker 2 (02:49):
You literally could not. I don't think.
Speaker 1 (02:51):
Even if everyone involved wants me to, if it, you
can't forget it.
Speaker 2 (03:01):
The holiday special Anie is talking about of Star Wars.
Speaker 1 (03:04):
Yes, I forget no one again, only two of you
probably are like, wait, but yes, we have done episodes
related to this. You can see our episodes on condensed
and eraporated milk expiration dates. That one always pops up
in our milk episode. Yes, yeah, we did an episode
(03:26):
on milk types. That's kind of related.
Speaker 2 (03:28):
Sure, also our beer episodes, perhaps especially stouts and porters,
and maybe like our Scotch interview.
Speaker 1 (03:38):
Yeah, I love it. That's a wide range.
Speaker 2 (03:41):
Yeah, yeah, yeah, everything from from condensed milk to scotch
is good background reading material.
Speaker 1 (03:49):
Yes, yes, well I guess that brings us too question.
Speaker 2 (03:56):
Sure.
Speaker 1 (03:57):
Malted milk, what is it?
Speaker 2 (04:02):
Well, malted milk is a type of dry powder made
from milk and extracts of wheat and barley. The malt
comes in because the barley has been malted, that is,
it's been germinated and then roasted. This makes the barley
develop sugars and adds some like sweet, roasty, toasty flavors
to the already kind of rich, earthy, bready, caramel, custardy
(04:27):
flavors of the milk and the wheat. There's often a
little bit of salt in there too. It can come
with other flavorings, like like cocoa powder. Malted milk can
be mixed with hot or sometimes cold milk to make
a simple flavored beverage, but it is also used to
sort of like season sweet beverages and desserts like milkshakes
or cookies, maybe adding a depth of flavor. It's a
(04:49):
it's a flavor punch up for sweet and or creamy things.
It's like a it's like powdered beer minus the funk,
add creaminess. It's it's like a roasty, toasty powdered creamer.
It's like it's like discovering that there's a new color
(05:11):
in the spectrum that you've just never noticed before, and
it just adds like a little extra dimension to everything
it touches.
Speaker 1 (05:18):
Oh, it's like the forest. Yeah, yes, life day Yeah.
Speaker 2 (05:30):
Oh okay, all right, So malted milk is an industrially
produced product sort of like life day.
Speaker 1 (05:39):
To to to make.
Speaker 2 (05:42):
It, manufacturers start by making a sort of like grain
soup or tea. I guess out of malted barley and
wheat flour. So okay, let's talk about malted barley. Like
I said a second ago, malted means germinated and dried,
meaning that you take a grain and you create an
environment where it'll start to germinate. You know, grains are seeds, right.
(06:05):
They contain proteins that code for growing a plant, plus
starches to feed that hypothetical growth, all wrapped up in
a little starchy, portable package. Right. So, given moisture and
a pleasant temperature, a seed of grain will start to
grow a plant. One of the very first steps of
which is breaking down those starches into sugars for easy processing.
(06:29):
So when you malt grains, you're using that natural process
to do some work for you, creating sugars. This helps
in alcohol production because your fermentation yeasts need to eat
sugars in order to make alcohol. But we're stopping it
just sugars today, okay, And so okay, because you don't
want a whole plant, You're going to stop your germination
(06:50):
process by drying out the grains in a process called kilning.
And killing is a whole complex like science art kind
of thing, but very basically, you can dry out the
grains either quick and clean or slow and steady. And
when you dry them slow, the proteins and the sugars
(07:12):
and the grains are going to undergo a couple of reactions,
caramelization and the my ard reaction. These two are at
work when you see a steak or toast bread. You know,
in caramelization, sugars decompose in the presence of elevated temperatures,
creating all kinds of fun toasty flavor compounds. I think,
(07:35):
like toffee or butter, like jam stone, fruits, cotton candy,
all of those nice flavors that you can get. In
the mayar reaction, amino acids react with sugars, usually at
elevated temperatures, to create all kinds of roasty, fun flavor compounds,
think like toast, citrus, currants, chocolate, and coffee, and those
(07:57):
flavors can be super fun in like a beer or
a whiskey. But why should those drinks have all the fun?
So manufacturers take this malted barley and wheat flour, cook
it for a little bit in water, and then separate
out the solids from the liquid, which is our operative
part here. That liquid is then mixed with milk, probably
some salt, some baking soda to help balance out the
(08:19):
pH maybe some extra vitamins and minerals, maybe other flavorings
like the aforementioned cocoa, and then the whole mix is
then vacuum evaporated until you wind up with a solid
product that can be ground into a powder and then
spray dried, which is forced through like a pressurized spraying
system that removes almost all of the remaining moisture. The
(08:39):
product is then shelf stable and can be packaged up
and we'll keep for just years just sitting around. Some
formulations of melted milk are made to be dissol dissolvable
dissolvable in cold milk or water, but some have to
be made into a hot beverage. It just depends on
how they're made. It doesn't really change the texture or
like the thickness of the drink. Most just adds flavor,
(09:01):
like there's a little bit of texture involved. Again, it
can depend on the formulation, but yeah, you can. You
can also mix melted milk powder into your batter for
making ice cream or baked goods or chocolates. Or you
can add a scoop of powder to a milkshake or
an egg cream that you're mixing up, or even just
a sprinkle some over an ice cream Sunday. It is
(09:22):
also used to flavor candies like a chocolate covered malted
milk balls. Yeah, yes, my dad love those. It always
confused me as a kid. I dis like the texture
of those, but I but I very much enjoy the flavor.
Speaker 1 (09:37):
Yeah, I had no problem with them. It was just
like of the things I could have at the bottom. Okay, y, yes, yeah, yes,
Well what about the nutrition?
Speaker 2 (09:52):
Depending on how malted milk is made, it'll have you know,
like a little bit of fat, a little bit of protein, wee,
little smattering of micronutrients. It can have a a bunch
of added nutrients. It can have a bunch of added sugar. Again,
it depends if it is. If there is a bunch
of sugar, it's kind of a treat. Treats are nice
by itself. It's not super nutritious, but I will say
(10:15):
that in populations where food scarcity and nutrition are issues,
multi milk powder can help increase consumption of milk versus
less nutritious drinks like like SODA's. You know, it makes
milk more fun, doesn't necessarily add too much sugar, so
it can be it can be sold as a health
(10:35):
product in that way. But I think I think it's
more getting you to choose something healthier versus in itself
is really healthy, right most of the time.
Speaker 1 (10:46):
Mmmm, well, we do have some numbers for you, just
a couple.
Speaker 2 (10:54):
I'd say that it's considered pretty old fashioned here in
the United States, but in other areas it's never It's
like kind of been growing in popularity over the years,
and it is still part of daily life in some places.
For example, of albeit small study that I read out
of Malaysia found that some seventy three percent of households
(11:14):
serve malted milk to their kids. Wow. Yeah. And according
to some market research it is coming back in places
like the US as well. The global market is estimated
to be worth over twelve billion dollars a year by
twenty twenty seven. Wow.
Speaker 1 (11:33):
And it has such a fascinating history.
Speaker 2 (11:36):
Oh yeah, yeah, And we are going to get into
that as soon as we get back from a quick break.
For a word from our sponsors, airback, Thank you sponsor, Yes,
thank you. Okay. So, malt as an ingredient for beer
(11:59):
and later whiskeys goes way back. That is an old ingredient.
We have talked many times about different technologies that have
emerged over the course of the centuries to make the
process easier or more complicated, but in fun ways, And
(12:21):
so a lot of that was really coming to a
head around like the seventeen hundreds ish.
Speaker 1 (12:29):
Right, Yes, when it comes to malted milk powder, okay,
a lot of things say. Malted milk powder was invented
in eighteen seventy three by a British food producer named
William Horlick and his brother James Horlick, who's a physician.
Now a lot of things say William, then you dig
(12:52):
a little bit deeper, and a lot of things say James. Okay.
Also maybe it was neither of them. More on that, la,
So I'm just saying they both were involved in some
way right here. Cool. The original product was a combination
of reduced dry whole milk, malted barley extract and wheat.
(13:17):
So Horlick William used a vacuum to dry the malt
and wheat. Once they nailed down the formula for malted milk,
the brothers joined forces to open Affect from Chicago, but
they eventually moved production to Racine, Wisconsin in eighteen seventy five.
The patent for this product was granted in eighteen eighty three.
(13:37):
There is a lot of drum around that though we're
going to talk about that. Yes, but yes. At first
this product was intended as a nutritional supplement to be
mixed with milk, and specifically it was meant for infants
and people who were sick. As a physician, James had
experimented with something like malted milk in London before the
(13:59):
Brothers moved to By the nineteenth century, doctors knew that
malt was easy to digest, but the liquid form presented
some problems, mainly that it fermented over time. So a
lot of people had been trying to invent a dry
stable powdered malt four years and James was a part
of that that group. So once they had done this,
(14:22):
the Brothers first marketed the product as diastoid, which I
think is fun, but a lot of things I read
was like a disastrous name. So they did soon change
the name to malted milk, which is a term they
trademarked in eighteen eighty seven. And it was pretty popular,
(14:44):
and not just as a convenient but tasty health product.
People would often add it add a scoop to their
milk to boost the nutrition of the milk. However, there
was a problem, and it was the milk because, as
we've discussed, pre refrigeration and pasteurization, spoiled milk commonly carried diseases.
It made people sick, especially children. So Horlick wanted to
(15:08):
create a version that didn't need to be mixed with milk,
and by eighteen eighty one, again this is generally credited
to William, but if James is the physician, I'm kind
of confused. But anyway, either way, one of them found
a way to dry the milk along with the malt
and wheat so that it could be mixed with water.
(15:28):
And yeah, physicians and dentists prescribed it to patients. It
was advertised for all kinds of things like flu prevention,
a digestive aid, a sleep aid if you had it
before bed, just general health boost that it could grant.
Explorers often carried it with them on their journeys, including
to places like the Himalayas and then North Pole. It
(15:52):
was lightweight, it was calorie packs and imperishable, making it
perfect for intense travel, and because of the taste and convenience,
soldiers often carried it with them too, and many athletes
incorporated it into their diets and were outspoken about how
much they loved it.
Speaker 2 (16:10):
Yeah, yeah, mm hmm.
Speaker 1 (16:12):
And yes, many explorers did take malted milk on their expeditions,
including Richard Byrd who named a mountain range in Antarctica
after the Horlet Company, and a little bit more on
that later. Yes, but outside of that, people did enjoy
drinking it for the taste alone, and soda fountains began
offering it a plain or later mixed with ice cream.
(16:36):
Seeing an opportunity, Corlis started adding chocolate to some of
their products, and the resulting product was really popular well yeah,
like wildly popular. Like.
Speaker 2 (16:47):
By nineteen sixteen, various companies in the US were producing
some eleven million pounds of malted milk every year, but
by nineteen thirty that had doubled.
Speaker 1 (16:56):
Whoo and malt shops thegan open across the country where
they sold malts or malteds and malted milk did get
abooze during the Temperance Movement and Prohibition, when soda fountains
grew in popularity as folks were looking for an alternative
to alcohol. And yes, you can see our soda episode
on that.
Speaker 2 (17:15):
Yeah yeah, right, I think these were soda fountains, but
they were called malt shops because of the popularity of
this one product. But yeah, like like during Prohibition, Cores
the Beer company switched over to making malted milk because
they had the equipment to make, you know, malted barley.
They wound up scoring a contract with the Mars Candy Company,
(17:36):
and this might be the reason the Cores survived Prohibition.
They did stop making malted milk in nineteen fifty seven,
though Walgreens likes to say that one of their soda
fountain employees, one Ivar Pop Coulson, invented the chocolate malted
milkshake in nineteen twenty two. That's, you know, one of
(17:58):
those things. I strongly suspect that if people if Soada
Jerrik's had ice cream and they had malt, and they
had chocolate syrup. I don't know.
Speaker 1 (18:08):
I wasn't there.
Speaker 2 (18:09):
I couldn't tell you.
Speaker 1 (18:10):
Just it seems like a natural coming together of things. Sure.
I did read in the nineteen thirties and forties that
these malted drinks were most likely more foamy than we
would be accustomed to, but they shifted to something more
semi frozen in the nineteen fifties, probably with more refrigeration available.
Speaker 2 (18:31):
Yeah yeah, and that also does line up with like
the proliferation of electric blenders around the same time.
Speaker 1 (18:36):
So yes, I read that there's a museum exhibit that
has Hamilton Beach also in Racine. Oh yeah, very specific
blenders that were branded with Horlick's logo.
Speaker 2 (18:51):
Oh wow.
Speaker 1 (18:53):
So yes, yes, brief malted milk balls aside, because malted
milk was not limited to drinks a yep.
Speaker 2 (19:05):
In nineteen twenty nine, Nestley patented an extremely specific process
for making small balls out of melted milk by like
processing the malted milk mixture into a sort of taffy
and then drying it out. I've read other specific patents
that use a totally different process and it's so cool.
I'm like, yeah, weirdos.
Speaker 1 (19:26):
Cool, Yeah, weirdos get it. In nineteen thirty six, a
company in England called Forest Malt created a milk cover
malt candy called mal Teasers, which is fun. A similar
candy called Giants was first introduced in the US in
nineteen thirty nine. It was produced by the Overland Candy Company,
(19:50):
and a decade later they changed the name of that
candy to whoppers. Say Dad was a milk duds person.
Speaker 2 (19:58):
Milk duds is to totally different.
Speaker 1 (20:00):
That's now I'm realizing the truth of this. He did
like whoppers though, but he preferred the milk duds and
I both were in the same category. In my child brain,
I was like, thanks.
Speaker 2 (20:12):
Yeah, milk duds are more like a caramel kind of situation,
like a chocolate.
Speaker 1 (20:16):
Well, no wonder anyway, Uh, okay, let's get into some
legal drama. Yes, okay. So when Horlic's patent ran out
in nineteen hundred, other companies started producing malted milk, and
Horlics really didn't like this, and they sued one of
(20:37):
the companies doing this, the Elgin Milkind Company. I believe
that's the English pronunciation, so hopefully it's close. Cool. But
the court ruled in favor of the defendant since the
name malted milk was used in the patent, which was
now open to the public. Yes, yes. Further, the product
(21:00):
didn't even have to be produced in the manner described
in the patent. To be called malted milk was something
they ruled, and companies like Borden and Carnation took that
ruling and ran with it. Horlick tried to re register
the patent or at least add a disclaimer that might
keep the patent alive in other countries, but didn't didn't succeed.
(21:23):
It was like a really funny dry read where the
like the people on the legal people were like, this
has never been done before. They were like, well, please
do it now.
Speaker 2 (21:36):
They're like, we cannot, sorry, And there was.
Speaker 1 (21:41):
So much trauma around this. Borden sued Horlicks in nineteen thirteen,
alleging that they had engaged in an intense smear campaign
against Borden despite losing the previous lawsuit, claiming that Horlicks
were claiming that they were the true and original product,
(22:03):
the only like the real one, and that Horlick had
pressured druggists to not use Borden, even going so far
as to remove items associated with Borden like receptacles and
dispensers for their products. Wow, which the very tongue in
cheek article I read about this was like he admitted
to the first part, but also Borden tried to prove
(22:34):
that Horlic wasn't the original inventor at all. Oh yeah,
they claimed that the suit. They claimed that in the
suit with Elgin. Elgin had alleged that a German chemist
named von Leibig was the true originator of the process
behind malted milk, and they referenced testimony in which William
(22:54):
Horlic said he didn't invent it at all. Even further,
the British High Court of Justice had annulled Horlick's patent
earlier because the complaintant in the case alleged that Horlick
got the patent for processing malted milk from them. The
British patent was almost the same as the American patent,
(23:18):
so yes, yes, So with all of this, Borden was
arguing that the marketing campaign that was loudly proclaiming that
they were the first, the original, the only genuine malted
milk wasn't true. However, ultimately the suit was dismissed due
(23:39):
to lack of proof. But they didn't in there. I'll
say that they were still mad. But that's kind of
the high point of it. One small note. I will say.
Speaker 2 (23:55):
That the von Laibig was definitely like a he was
he was a chemist who was working in a lot
of processes like malt, roasting and drying. So so sure, yeah,
vague vaguely involved perhaps perhaps not like yeah, maybe not
(24:16):
malted milk, but the malting process was something that he
was involved with, so they was sure, yeah anyway, yeah,
well maybe never know.
Speaker 1 (24:26):
Well yeah, I never know. I do want to throw
in a couple of random ovaltine facts because ovaltine is
not the same as malted milk.
Speaker 2 (24:35):
I think that they do make a malted milk product.
Speaker 1 (24:37):
They do, Okay, they do. But I was just reading
about all of this drama, and then I ran across
these articles about ovaltine. In my little random fact brain
was engaged because I remembered in a Christmas story that's
a famous when Ralphie's like trying to use his decoder
(25:01):
to listen to this radio station and get the little
or fin Anti message. It ends up being be sure
to drink your ovaltine, and he feels so betrayed and
comes out like a wiser person about capitalism. But it
just made me think of, like this, all of this
health part of it, and sort of that kind of
how it feels old fashioned a bit in the US.
(25:25):
Then there is a Jerry Seinfeld joke, the mug is round,
the jar is round. Why don't they call it rounding
and still I wasn't even looking for this listeners, I swear,
but I found an article about it from Mother Jones
that went into like, is this joke true at all?
(25:46):
It was originally called oval matine oval maltine for eggs
ovo the Latin word for eggs and malt for malt,
which were the two primary ingredients.
Speaker 2 (25:55):
So wow, the joke doesn't work. Wow? All right? Yeah, yeah,
upcoming a Vulteen episode.
Speaker 1 (26:06):
I suppose, oh, I would love it. I did research
it and it has a lot of fun. That's why
I was like, Okay, stop researching this, Yeah, too much time,
because it does have a fun, interesting history.
Speaker 2 (26:18):
But back to malted milk. Okay, okay, okay.
Speaker 1 (26:23):
Horlic's malted milk tablets were frequently included in children's and workers'
lunches during the Great Depression in the nineteen thirties, and
for decades after, many kept an emergency stock of these
in their homes. Malted milk certainly made both Horlic brothers rich.
James moved back to London. Williams stayed in Racine and
(26:48):
he did donate a lot of his fortune to a school.
There's a hospital park. The boy Scouts and he was
one of the minibackers of a Scandinavian expedition to the
South Pole. The King of Norway gave him the Order
of Saint Olaf because of his contributions, and he was
(27:09):
the first American to ever receive that. And yes, the
Horlic Mountains, as I said earlier, as a mountain range
named after him, are the products. Yeah, the Horlick factory
in Racine closed in nineteen seventy five. Obviously there's still
it's still getting made, but that factory in particular closed
(27:30):
in nineteen seventy five. Yep. But this was a fun
I didn't realize that I was going to be reading
about one product that had such a big impact that
would have like a mountain range name.
Speaker 2 (27:44):
Right, I mean, but also patent drama, like I know
how much you love, yes, a good dry patent drama read,
so I do.
Speaker 1 (27:52):
I was reading that like like legal document, like WHOA vivted?
Speaker 2 (28:01):
Because I think I.
Speaker 1 (28:01):
Found that a bit later in my research. Most of
the things were just like, yeah, the Horlick brothers, one
of them invented it. And then I found this at
this one document and was like, no, they didn't, And
it opened up all this like other alleys for me
to go down, like oh pat and drum Okay, heck
(28:24):
yeah yeah, so yes, I think that's what we have
to say about malted milk for now.
Speaker 2 (28:31):
It is. Of course, if y'all have any personal associations stories, recipes,
we would love to hear about it.
Speaker 1 (28:39):
Yes, But in the meantime, we do already have some
listener mail for.
Speaker 2 (28:45):
You, and we will get into that as soon as
we get back from one more quick break for a
word from our sponsors. And we're back.
Speaker 1 (28:58):
Thank you, sponsor, Yes, thank you, And we're back with
drama in the Antarctic.
Speaker 2 (29:17):
In the Mountains of madness. Yes, yes, I love it. Yes.
Speaker 1 (29:22):
So today we are going to split up a letter
that we receive from Joe. We always love receiving long letters.
Oh yeah, limit yourself at all? Yeah, no, no, yes,
but Joe wrote, happy fall. I was listening to one
of your episodes in the kitchen while I was cooking
as I usually do, when my brother wandered into help.
(29:42):
After a moment, he commented that either I talk like
you or you talk like me, which I thought was hilarious.
Do you know that there is a linguistic phenomenon called entrainment.
It's when two or more speakers subconsciously start to adjust
to one another's language practices in trainment in action.
Speaker 2 (30:04):
But onwards to water chestnuts.
Speaker 1 (30:07):
The Philippines has many variations of lumpia, and this is
a variation of lupiong satiwa, which is wrapped in a
fresh wrapper and is a personal favorite. And there's a
link enclosed. In grad school, my roommates entered a cooking
contest hosted by our college where we did our take
on a British roast dinner. We all came from different
(30:30):
parts of the world and contributed a traditional dish as
an element of the roast dinner, and mine was lupiong hubad. Oh,
I'm so sorry if I'm mistronouncing that I made min
vegetarian because we had two meat entrees already. Lupiong hubad
usually calls for hikima, but I couldn't find it, so
I figured canned water chestnuts were a similar enough textural substitute.
(30:54):
We practiced our entry for an entire weekend and ended
up winning the International Taste Prize. You're so proud. Here's
a link to the more traditional recipe as well as
my variation. I hope you try both.
Speaker 2 (31:08):
Okay, Joe continues, the pantamorto episode was such a coincidence.
On November two, I attended a colleague's talk on their
sabbatical research which looked at the cultural and ecological significance
of monarch butterflies. They mentioned all the same things you
did about monarch butterfly migrations, as well as the belief
associated with their return to Mexico. They even served pondamorto,
(31:29):
which I'd never tried before. I loved it. And we'll
definitely look for the fancier variations of the Mexican bakeries
near me next year. And then we're gonna go through
the lumpiang Hubad recipe. Okay, yeah, all right. Ingredients one
can of water chestnuts sliced, one can of bamboo shoots,
one carrot juliand one sweet potato juliande half a large
(31:52):
head of cabbage shredded, one tomato chopped, large onions sliced,
three to four garlic cloves minced, two tablespoons of fish sauce,
salt and pepper. Okay, recipe sautea the onions, garlic and
tomato and a little oil until soft and translucent. Add
the sweet potatoes and carrots and cook for about three minutes,
or until the sweet potatoes are slightly crisp. Add the water,
(32:13):
chestnuts and bamboo, then season with a fish sauce, salt,
and pepper. Cook for another minute or two. It won't
take long for either of them to cook. Add the
cabbage last, Lower the heat and cook it until slightly
wilted and bright green in color. Turn off the heat.
Serve with the sauce from the lump young sorry wa
recipe or mung tomas I don't know, or even hoisten
sauce ps. If anyone did want the hot chocolate or
(32:37):
Champorado recipes I sent you, please feel free to share them.
I hope you've been enjoying the tablea, yes, because they
did send some tablea to both of us, and Annie
did give me mine. I did. She did not hoard
at all, thank you.
Speaker 1 (32:51):
No, no, would never too suspicious superstitious for that kind
of thing.
Speaker 2 (32:57):
And it is delicious. Oh, it makes it really really
really nice hot chocolate. Oh my goodness.
Speaker 1 (33:03):
Yes, I'm very excited as we're moving into like cooler times,
holiday times to experiment.
Speaker 2 (33:12):
Yeah, yeah, we did have. We did have a really
good cold snap a few weeks ago, and and so
I definitely was. I was like, yes, this is what
is happening, and it was really lovely.
Speaker 1 (33:22):
Yes, and this recipe sounds great too. Yeah, truly, you listeners.
I don't know if you you appreciate how much we
love when you send recipes And there are some that
some of you have sent in that I make like
pretty consistently. So thank you for doing that. Sounds so good, awesome.
Speaker 2 (33:42):
Yeah, I don't think I've had this specific type of olympia,
but but I do. Yes, yes, just yes, yeah, the
answer is yes.
Speaker 1 (33:52):
Well, and it's really funny because also when I was
reading this, I didn't I've never heard of in trainment.
That makes so much sense to me though, Oh yeah,
I myself doing that sometimes. I mean, there's kind of
a running joke, especially with my friends in the South,
where like if you talk to your Southern family, all
(34:13):
of a sudden, this accent comes out. You did not
know he was lying in Wait, yeah, so that I
mean that that definitely makes sense to me. But thank
you for teaching. I didn't know about that, so thank you.
Speaker 2 (34:25):
Uh, yeah, that is that is a fun thing like
I notice us doing it sometimes, like especially there was
one time when a nice weight staff human came up
to take our order at a restaurant and they were like,
how you guys doing, And we said, simultaneously in exactly
(34:46):
the same tone, good, how are you? Yep, And I
felt like we were the creepy twins from the Shiness
for just a second.
Speaker 1 (34:58):
But too, I'm glad we were on the same mindset
about that. Yeah, not in a bad way necessarily, but
now well. Thank you so much to Joe for writing in.
If you would like to write to us, we would
(35:19):
love to hear from you. You can email us at
hello at savorpod dot com.
Speaker 2 (35:23):
We are also hypothetically on social media. You can find
us on Twitter, Facebook, and Instagram at saber pod, and
we do hope to hear from you. Savor is production
of iHeartRadio. 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
superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,
and we hope that lots more good things are coming
(35:45):
your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Bobby Bones Show
Listen to 'The Bobby Bones Show' by downloading the daily full replay.