This is an IHeart podcast.

Guaranteed Human.

Hello and welcome to Savor, production of IHeart Radio.

I'm Annie Reese.

And I'm Lauren Vogelbaum.

And today we have an episode for you about Casillet.

Oh, yes.

Oh, yes, we do.

Yeah, yeah, yeah.

Fun with pronunciation, even for me, who took a lot of French.

Was there any particular reason this was on your mind, Lauren?

You know, it just feels like such a wonderful winter dish, and I was kind of trying to balance these New Year

episodes, these like January episodes with a combination of like weird health related

subjects and just like nice comfy subjects. Yeah. And this is, I mean, I don't know that I've ever had a casselais.

No? Oh, my goodness. Oh, they're so nice. They sound like a very comfy dish. I mean, I feel like

I've had something adjacent. I've definitely had something in that ballpark, but I don't know if I've ever actually

had a castle A. Yeah. Oh, I recommend it really, just really nice. And like overall, like, I mean,

like, as long as you don't get too caught up in it, more on that later, you can absolutely make

a simulacrum at home. Yeah. Yeah. I mean, it sounds like something I would

absolutely be into. I'm very, very interested in pursuing trying it. Yeah. Yes. Yes. But I guess you've had it.

I have. I have. It's delightful. I can't even remember, but I, but yep, that's, uh, strongly believe that this was, like, it's something that I have done known about, I guess, just because of like my adjacency to

Lourdes gastronal meat maybe.

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