September 02, 2025

COL796: Jeff’s BDay Happy Hour: Baker’s Dozen Edition

In this episode of Cubs Out Loud, it’s Jeff’s birthday and this year we’re marking THIRTEEN years of happy hour shenanigans recognizing the bearcubs’s bday. While we’re “too old” for Power Hours, the cubs still bring you some fun and happy times. So join the cubs along with Joshua, Lloyd and Bobby as we celebrate our producer’s big day.

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Show Topics

That’s right, it’s Jeff’s birthday and this year we’re marking THIRTEEN years of happy hour shenanigans recognizing the bearcubs’s bday.

And today we’re playing ‘Which is it?’ There will be two rounds and the birthday host plus our guests will be guessing if the item/name is in one category or the other. Play along and see how many you get correct. And while we have moved beyond the power hours of the past for drinking every minute of the hour, feel free to enjoy a beverage of choice as each question arises – perhaps when you get them wrong. Let’s get to playin’!

But first, what is a baker’s dozen?

Request a dozen eggs from a farmer, a dozen steaks from a butcher, or a dozen pencils from a traveling office supplies salesman, and you will almost certainly receive 12 of your chosen item (counting errors do happen). But a baker’s dozen is commonly understood to mean 13. Are bakers just bad at counting? Not quite.

There are a few theories as to why a baker’s dozen became 13, but the most widely accepted one has to do with avoiding a beating. In medieval England there were laws that related the price of bread to the price of the wheat used to make it. Bakers who were found to be “cheating” their customers by overpricing undersized loaves were subject to strict punishment, including fines or flogging. Even with careful planning it is difficult to ensure that all of your baked goods come out the same size; there may be fluctuations in rising and baking and air content, and many of these bakers didn’t even have scales to weigh their dough. For fear of accidentally coming up short, they would throw in a bit extra to ensure that they wouldn’t end up with a surprise flogging later. In fact, sometimes a baker’s dozen was 14—just to be extra sure.

FROM ROUND TWO – REAL FOODS:

Cat’s Tongue – REAL. Without knowing what they look like, you’ll probably never guess what cat’s tongues actually are. However, dear cat lovers, there’s no need to worry: These sweet treats have more in common with ladyfingers than with felines. Traditionally, these thin, crisp cookies are made with butter, sugar, egg whites, and flour and have a more delicate, meringue-like texture compared to their savoiardi lookalikes. The shape of the cookie, which is long and flat with pointed ends, resembles a cat’s tongue, which likely inspired the name.

Beaver Tail – REAL. This is one of Canada’s iconic foods, widely considered to be the Great White North’s unique take on the donut. It is made by stretching and flattening a ball of dough, which is then deep-fried until it is crispy and golden brown. The pastry is typically served hot and topped with anything from cinnamon sugar and chocolate to lox, bacon, and cheese. Despite its name, beaver tail pastries do not (and never have) contain any beaver meat or byproducts. The name is simply a nod to the animal that is a symbol of Canada and to the shape of the pastry itself

Rooster’s Beak – REAL. You’re likely familiar with this dish’s original name: pico de gallo. A far more animal-friendly salsa than the name might suggest, pico de gallo contains no rooster parts. Instead, it may have gotten its name from the way it was once eaten — directly with hands, pinching bits and pieces between the thumb and index finger, forcing the hand to take a shape resembling a rooster’s head. This wouldn’t be possible with any old salsa — what makes pico de gallo stand out is its chunky texture. So next time you chop up some tomatoes, jalapeño peppers, onions, and cilantro, try eating them with your hands to see if this theory holds up.

The Priest Fainted – REAL. Or, to be more precise, “the imam fainted,” is the English translation of İmam Bayıldı, a popular plant-based dish in Ottoman cuisine. It consists of eggplants stuffed with a mixture of onions, tomatoes, garlic, and spices and then baked in olive oil. While there are several legendary stories surrounding its origins, the most common one is that the dish received its unusual name because it was so delicious that a priest (or imam in Turkish) would faint upon tasting it. Today, it is often served as an appetizer or side dish and is a staple of Turkish home cooking and restaurants.

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