Podcast Summary: "Squirrel's Troublesome Little Bones"

Podcast Information:

• Title: The Duncan & Coe History Show
• Host/Authors: Mike Duncan and Alexis Coe
• Episode: Squirrel's Troublesome Little Bones
• Release Date: December 26, 2024

Introduction

In the episode titled "Squirrel's Troublesome Little Bones," hosts Mike Duncan and Alexis Coe embark on a whimsical exploration of historical culinary practices through the lens of a fabricated New Year's Eve menu. Balancing humor with historical anecdotes, Duncan and Coe delve into obscure recipes, historical figures, and the challenges of interpreting 19th-century cookbooks.

Creating a Fake New Year's Eve Menu

The episode begins with Mike Duncan introducing the concept of a fake New Year's Eve menu, setting the stage for a journey through time via culinary experimentation.

• Mike Duncan (00:00): "Hello and welcome to season zero of the Duncan and Company History Show. I'm Mike Duncan, my co-host is Alexis Ko and we are two far-flung history buddies."

Alexis Coe humorously critiques the idea, emphasizing the historical authenticity that will underpin their menu choices.

• Alexis Coe (01:05): "Fake New Year's Eve menu. Yes. I'm going to describe to you a meal I will not be making you. And here's a clue as to why everything I'm about to tell you comes from a history book."

Historical Drinks: Gin Ricky and Milk

The hosts discuss their beverage options, blending historical context with personal preferences.

• Alexis Coe (01:43): "So first of all, I need to know what you'd like to drink."
• Mike Duncan (02:52): "No, absolutely not."

Alexis introduces "Gin Ricky," a cocktail inspired by George Remus, a Prohibition-era bootlegger, highlighting the opulence of his 1922 New Year's Eve party.

• Alexis Coe (01:49):

  "This came from Karen Abbott... George Remus... a brand new car."

Mike humorously declines, revealing his sobriety and opting for a non-alcoholic alternative: milk, tied to President James A. Garfield.

• Mike Duncan (03:08): "I would have gotten the gin Ricky, and poured it out if... it's not going to net me a new car, then do you have something that's non-alcoholic on the menu?"
• Alexis Coe (03:15): "That's from Garfield's Cow."

Squirrel Soup: A Historical Recipe

The conversation shifts to the main course: squirrel soup, sourced from an 1887 White House cookbook. Alexis outlines the recipe while Mike expresses ethical concerns about sourcing squirrels.

• Alexis Coe (05:06): "It's squirrel soup."
• Mike Duncan (05:31): "I could source the ingredients for this. I got squirrels running all over my property."

Their humorous banter explores the impracticalities of preparing such a dish today, leading to a discussion about substituting rabbit for squirrels.

• Alexis Coe (07:24): "No, I don’t have time for this bullshit."

Melinda Russell's Salt Bread: Navigating 19th-Century Recipes

To complement the squirrel soup, Alexis introduces a salt bread recipe from Melinda Russell’s 1866 cookbook, the oldest known cookbook by a Black woman. They discuss the challenges of interpreting minimalist 19th-century recipe instructions.

• Alexis Coe (09:22):

  "It's for a dense cake... Bake quick and do not scorch."

• Mike Duncan (12:32): "I would burn the outside and leave the inside raw."

Alexis shares her successful attempt, praising the delightful crust achieved by adjusting baking temperatures.

• Alexis Coe (12:24): "It’s not like, it’s not like a hot dog eating contest or raisin eating contest."

Exploring More Historical Dishes: Swamp Frog Thighs and Crab & Cheese Mold

Alexis attempts to present even more obscure recipes, like Jeannie Chance’s "Crab and Cheese Mold," while Mike remains skeptical about their palatability.

• Alexis Coe (13:36): "It is very easy compared to everything else I have described."
• Mike Duncan (14:22): "I will definitely accept this."

However, Alexis decides against serving the "Shrimp Wiggle," another gelatin-based dish from Henrietta Nesbitt’s cookbook, to maintain culinary standards.

• Alexis Coe (16:51): "The Shrimp Wiggle."

Fruitcake and Henrietta Nesbitt: A Divisive Dessert

The hosts then tackle the infamous fruitcake, linking it to President Franklin D. Roosevelt’s favorite while introducing Henrietta Nesbitt, the White House housekeeper renowned for her inedible wartime recipes.

• Alexis Coe (15:14):

  "It seems that this is divisive because FDR was a freak for fruitcake..."

• Alexis Coe (17:46):

  "We need two dozen eggs because we need at least 18 eggs, of course."

They humorously lament the excessive use of raisins required for the fruitcake, aligning it with Nesbitt's stringent adherence to wartime rationing that compromised culinary quality.

Conclusion: Reflecting on the Year and Historical Cuisine

As the episode wraps up, Mike and Alexis juxtapose their unappetizing historical menu with the tumultuous year of 2024, finding a fittingly bleak end to the year before heading on vacation.

• Mike Duncan (19:22):

  "2024 has been kind of thoroughly unappetizing, so it kind of goes with the vibe of the end of the year."

• Alexis Coe (19:48):

  "We will be back in a few weeks. This has been season zero of the Duncan & Company history show."

Notable Quotes:

• Mike Duncan (07:24) [07:24]: "I don't have time for this bullshit."
• Alexis Coe (03:15) [03:15]: "That's from Garfield's Cow."
• Alexis Coe (09:22) [09:22]: "It's for a dense cake... Bake quick and do not scorch."
• Mike Duncan (19:22) [19:22]: "2024 has been kind of thoroughly unappetizing..."

Key Takeaways:

• Historical Culinary Practices: The episode provides an entertaining look at historical recipes, highlighting the complexities and cultural contexts of past cuisines.

• Challenges of Interpretation: Duncan and Coe illustrate the difficulties modern cooks face when trying to recreate recipes with minimal instructions and outdated ingredients.

• Humor in History: The hosts use humor to engage listeners, making historical content accessible and enjoyable.

• Historical Figures: Insights into figures like George Remus and Henrietta Nesbitt shed light on lesser-known aspects of American history.

Conclusion

"Squirrel's Troublesome Little Bones" is a delightful blend of historical exploration and comedic dialogue, showcasing Mike Duncan and Alexis Coe's ability to make history both informative and entertaining. Through their inventive menu and rich storytelling, they invite listeners to ponder the culinary past while enjoying a good-hearted laugh.