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The Most-hated Condiment? A Ridiculous History of Mayonnaise · Ridiculous History

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  Speaker 1: Ridiculous History is a production of iHeartRadio. Welcome back to
• 0:27
  Speaker 1: the show, fellow Ridiculous Historians. Thank you, as always so
• 0:30
  Speaker 1: much for tuning in. Let's hear it for our super producer,
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  Speaker 1: Max the freight Train Williams.
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  Speaker 2: You too, Uh, Max, Miracle Whip, I'm sorry I was
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  Speaker 2: taking Yeah, miracle Whip. It's not Mayo. It's a Mayo
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  Speaker 2: bait product.
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  Speaker 3: It's the margarine of Mayo.
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  Speaker 1: No one's no one's used the tagline. I can't believe
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  Speaker 1: it's not Mayo.
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  Speaker 2: Yet it's true. I can believe it. Man, you're talking
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  Speaker 2: about this off Mike your pan by the way, and
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  Speaker 2: I'm no, yeah, I was so gross, just the idea
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  Speaker 2: of it. The white stuff, slather, you know, words like
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  Speaker 2: that come to mind. But as I think it happened
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  Speaker 2: when I, you know, hit my late thirties, I love it.
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  Speaker 1: Man.
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  Speaker 2: I'll slather a French fry in that stuff, like yeah,
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  Speaker 2: you'll prop it up, Yeah, yeah.
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  Speaker 1: Dutch Noel Brown, Ben Bullen here returning with you, folks,
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  Speaker 1: and now we're continuing series on all Things Condiment. Today
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  Speaker 1: we're going to tackle a particular sauce that is surprisingly divisive.
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  Speaker 1: Like you were saying nol. This thick, creamy bastard sun
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  Speaker 1: of eggs and oil is known as mayonnaise. It's one
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  Speaker 1: of the it's one of the French words that every
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  Speaker 1: American knows. And the texture and color of this can
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  Speaker 1: be kind of off putting.
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  Speaker 2: Right. Yeah, I've made my I made my case for that.
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  Speaker 2: But again I've moved, I've moved forward. Yeah, I still
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  Speaker 2: don't like It's weird, man Like, I don't like it
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  Speaker 2: when a sandwich you get from a fast food joint,
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  Speaker 2: for example, is just overflowing with the stuff. It's squishing
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  Speaker 2: out the sides. I don't think anybody loves that. That's
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  Speaker 2: why the phrase light mayo is a thing. But I
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  Speaker 2: will drown a French fry in the mayo.
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  Speaker 4: You cover everything in mayo. I want double that mayo.
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  Speaker 4: But also gotta remember that I'm speaking from a condition,
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  Speaker 4: condition as I haven't mayo in over like three years.
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  Speaker 1: And distance makes the heart real fonder exactly.
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  Speaker 2: Yeah.
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  Speaker 1: Look, we know that mayo is so divisive folks, so
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  Speaker 1: much so that people who don't like mayo don't just
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  Speaker 1: dislike it. They hate this stuff. And it's crazy because
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  Speaker 1: it's often an ingredient. I recall years ago, guys, we
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  Speaker 1: were in a conversation with our good friend and former
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  Speaker 1: Paul Mission Control Decand about milk, and he and our
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  Speaker 1: pal Casey Pegram had this ongoing argument about whether milk
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  Speaker 1: is something you drink on its own or whether it
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  Speaker 1: exists only as an ingredient.
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  Speaker 2: Well, that depends on the person, I guess, you know.
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  Speaker 2: And also I love the trope of villains in movies
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  Speaker 2: drinking milk, like Anton Sugar and No Country for Old Men.
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  Speaker 2: He's just been there because of the condensation on his
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  Speaker 2: glass of milk. Another great use is fastards. Yeah yeah, Also,
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  Speaker 2: and get out the I don't want to spoil it,
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  Speaker 2: but there's a twist where and a character is turns
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  Speaker 2: out to be a real battie is seen eating fruit loops,
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  Speaker 2: I want to say, in milk, and there's something about
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  Speaker 2: like she's picking out certain colors of the fruit loops
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  Speaker 2: to show her inherent racism.
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  Speaker 1: And then there's also of course clockwork orange.
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  Speaker 2: Oh gosh, there we were sat in a Corova milk
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  Speaker 2: bar acking up our razu ducs of what to do
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  Speaker 2: with the evening.
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  Speaker 1: It's so weird because.
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  Speaker 2: That's milk plus. By the way, milk plus. Yeah, for
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  Speaker 2: all the droops.
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  Speaker 1: It's strange because some people who despise mayonnaise will gladly
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  Speaker 1: consume tartar, sauce, fry sauce, remolade, aoli and well maybe
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  Speaker 1: not aoli. But they'll also eat like chicken salad, tuna salad,
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  Speaker 1: what's the other potato salad?
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  Speaker 2: I like a potato salad, but only if it's made
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  Speaker 2: with sour cream, not a mayo based one. Don't don't
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  Speaker 2: see that. I'm weird, man, I'm weird. I don't like
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  Speaker 2: mayo in certain things. Will not touch a chicken salad,
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  Speaker 2: no matter whether Matthew McConaughey made it or not. No,
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  Speaker 2: I think that's touona salad. But I do love a
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  Speaker 2: good Mayo and I love an aoli. And I think
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  Speaker 2: I was mentioning to you as well, off Mike Ben
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  Speaker 2: that it was when I realized that there were fancy
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  Speaker 2: mayos and mayos that had more flavors that my brain
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  Speaker 2: sort of adapted to the more basic of mayos.
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  Speaker 1: Yeah, dude, I appreciate you saying that, because, as we're
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  Speaker 1: going to see in this episode, we are all three,
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  Speaker 1: all four of us, you tuning in at home ridiculous historians.
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  Speaker 1: We're going to have some hot takes on this condiment.
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  Speaker 1: I think restaurant tours figured out you can charge way
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  Speaker 1: more for mayo by jusing it up and calling it aoli.
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  Speaker 1: We'll get to it, but for now, pull up some
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  Speaker 1: Sando bread, start prepping your chicken salad. Don't tell nol
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  Speaker 1: what you're doing it, and let's begin. The first thing
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  Speaker 1: we have to establish here is, guys, mayo is not
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  Speaker 1: as old as I think we all assumed, despite the
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  Speaker 1: fact that as very basic ingredients.
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  Speaker 2: It is very basic. And then you know a lot
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  Speaker 2: of staple culinary things the French are responsible for, like
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  Speaker 2: a hollandaise sauce or what is a burd blanc you know,
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  Speaker 2: I mean the French responsible for so many basic sauces.
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  Speaker 2: They have a job for it. It's the saucer, the saucier. Indeed,
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  Speaker 2: and while mayo is in fact very basic in terms
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  Speaker 2: of its ingredients, we've got eggs, oil, and again there
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  Speaker 2: are other options for like flavoring and stuff, just some
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  Speaker 2: kind of acid there, you go, some kind of acid,
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  Speaker 2: But it's all about in like how you whip it in,
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  Speaker 2: like the consistency for it to get to the right.
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  Speaker 2: It's not just about slamming all these things together in
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  Speaker 2: a bowl. You got to kind of know what you're
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  Speaker 2: doing to get the right vibe, the right Mayo vibe.
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  Speaker 1: Yeah, like that old classic rock band set. You gotta
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  Speaker 1: hold on loosely.
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  Speaker 2: You know, there's an art to it.
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  Speaker 1: And we are big sauce fans. That's why we have
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  Speaker 1: this continuing series about condiments. It's no surprise that tons
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  Speaker 1: of salts in use today have ancient roots, like soy sauce, dude,
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  Speaker 1: or olive oil. We established earlier. The ketchup existed for
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  Speaker 1: thousands of years.
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  Speaker 2: Well, much more of a fish sauce kind of situation.
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  Speaker 1: Yeah, yeah, which is why you can get mushroom ketchup
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  Speaker 1: in the UK still, or banana ketchup in the Philippines.
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  Speaker 1: Before the wider world started using tomatoes, ketchup was the thing.
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  Speaker 1: This is not the case with mayonnaise, which is odd, right,
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  Speaker 1: it's kind of recent. Like you said, nol it's an
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  Speaker 1: emulsion of oil, egg yolks, some kind of acid, usually
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  Speaker 1: vinegar or lemon juice. Historians say the earliest footprints of
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  Speaker 1: mayonnaise traced back to Egyptians and Romans because they used
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  Speaker 1: a combination of olive oil and egg as a dietary supplement.
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  Speaker 1: But folks, people did not figure out modern mayo for
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  Speaker 1: a hot minute. Now we got several curdled competing origin stories.
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  Speaker 1: There is a ton of debate about who actually, quote
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  Speaker 1: unquote invented mayonnaise and why we even call it mayonnaise
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  Speaker 1: in the modern day. No, Noel, if you do me
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  Speaker 1: a favorite, I'd like to lean on your French pronunciation
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  Speaker 1: for this first origin story.
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  Speaker 2: I will do my very best here, Ben. This is
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  Speaker 2: one of the ones. That guy that has those upside
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  Speaker 2: down looking letters with the little little lippy hanging guys
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  Speaker 2: on the bottom. I think I got this one. We're
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  Speaker 2: talking about Louis Francois Alman d Vignon de plus is
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  Speaker 2: duco Rischilu, like the cardinal from Three Musketeers. Remember he
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  Speaker 2: was Battie, he was the big bad You nailed it, man,
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  Speaker 2: thank you so much. No, not nailed it, but I
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  Speaker 2: landed in the in the in the vicinity. I have
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  Speaker 2: your French Friday, so kissed it. French kissed it.
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  Speaker 1: Yeah.
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  Speaker 2: Uh.
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  Speaker 1: This is the Seven Years War in seventeen fifty six
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  Speaker 1: and the idea is at our pal here led the
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  Speaker 1: French forces to victory in a place called Port Mahol
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  Speaker 1: mho n. This is in the Mediterranean island of Minorca
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  Speaker 1: in Spain, and the story goes it's kind of similar
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  Speaker 1: to the origin story of Ranch.
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  Speaker 2: As we'll see.
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  Speaker 1: This guy had a chef, and the chef was preparing
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  Speaker 1: a fancy meal to celebrate the military wins. But lo
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  Speaker 1: and behold, the chef discovered he did not have any
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  Speaker 1: cream for his usual fancy French sauce, so he improvised
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  Speaker 1: and used a mixture of olive oil and eggs instead.
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  Speaker 1: He called this Mahonez after Port Mahol.
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  Speaker 2: That's so interesting. It's one of those what is it?
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  Speaker 2: Necessity is the mother of invention situations? I guess where
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  Speaker 2: it's like, Oh dear, I have no cream. Let's see
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  Speaker 2: what we've got laying around. Let's just PLoP these guys
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  Speaker 2: together and give it a good whip. And it's cream like.
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  Speaker 2: And yet it's so isn't right? Ben Like It's got
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  Speaker 2: the tang of say, a sour cream, uh, And it
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  Speaker 2: has a similar consistency, but it is so its own thing.
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  Speaker 2: There's nothing else quite like it. And that's what makes
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  Speaker 2: it such a I don't know, like a singular ingredient
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  Speaker 2: that you can't really what do you substitute for mayo?
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  Speaker 2: I guess sour cream would be the closest thing in
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  Speaker 2: my mind, and yet it still doesn't quite fit the bill.
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  Speaker 1: Yeah, mayonnaise in the Pantheon of condiments has always.
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  Speaker 2: Of a Campeon of condiments, the gods of condiments. It's
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  Speaker 2: a beautiful thing.
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  Speaker 1: It's always reminded me of the experience of seeing an
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  Speaker 1: unusual animal for the first time. Like you look at
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  Speaker 1: a giraffe and you think, how'd you get here?
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  Speaker 2: Man, like a platypus and you're like, why, why, why why?
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  Speaker 2: He's got a venomous anal gland or something on a
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  Speaker 2: plats Oh yeah, yeah, thunder is little little little hoot.
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  Speaker 1: Yes, I'm sorry, is only egg laying, venomous mammal.
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  Speaker 2: It's a weird guy. Yeah, the platypus. It's a heck
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  Speaker 2: of a remix of therey Go Ben. But no. I
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  Speaker 2: also love the idea of perhaps a Rogues gallery of condiments,
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  Speaker 2: which would probably include stuff like what's that really gross?
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  Speaker 2: One mustardo? Oh? Come on, is it gross? You said it?
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  Speaker 2: Was gross. I thought you didn't like it. I thought
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  Speaker 2: you were the one that was slamming Mustardo, not in
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  Speaker 2: the like yeah, you're like, you know, knocking him back.
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  Speaker 1: Yeah, I mean it's not normalized for.
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  Speaker 2: Us, Okay, but it would. I think it would go
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  Speaker 2: in the rogues gallery. I think it would. It would
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  Speaker 2: be the asylum of flipping condiments. Yeah.
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  Speaker 1: Yeah, it's a harlequin and a joker team up for sure.
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  Speaker 1: Max just popped on.
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  Speaker 2: Pop on and a pop off. I can't just say,
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  Speaker 2: isn't it what started?
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  Speaker 3: It's like fuzzy fruit.
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  Speaker 1: It's weird candied almost. It's like mustard candy.
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  Speaker 2: It's almost like a like a like a Yeah, it's
• 12:01
  Speaker 2: mustard fruita spicy mustard and fruit preserves. So it's mustardy
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  Speaker 2: chunky jelling basically. Yeah and off, mic, folks.
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  Speaker 1: We had a conversation, I guess a year or so
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  Speaker 1: back where we were talking about our favorite condiments and
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  Speaker 1: what should be next in this series. That's where I
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  Speaker 1: was pitching Mustado And yeah, you're right, Noel, I said,
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  Speaker 1: I thought it was gross.
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  Speaker 2: I have tried. I'm looking at it though, Ben. It
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  Speaker 2: almost feels like a chutney mixed with the mustard, which
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  Speaker 2: inherently sounds kind of maybe good, like one of those
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  Speaker 2: papaya dogs you get in New York and then put
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  Speaker 2: a little mustard on there. I think I might be
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  Speaker 2: here for that, but I'm sorry to mean to derail
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  Speaker 2: us talking about an unrelated condiment. But back to Minorca. No,
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  Speaker 2: I think we're moving past Minorca now to the French
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  Speaker 2: city of Bayon.
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  Speaker 1: Ah. Well, there's another version of that same tale, the
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  Speaker 1: Seven Years War, and they will argue that the chef
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  Speaker 1: learned a sauce recipe that pre existed, Salsa mahessa from
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  Speaker 1: the castle On, speaking natives of Minorca. Not everybody agrees
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  Speaker 1: as you're saying. Some French chefs will tell you this
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  Speaker 1: oil and egg mixture was called, as you said, no
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  Speaker 1: baldness from Beyont.
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  Speaker 2: You got your mayonnaise bayonnais in your holiday inn that
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  Speaker 2: as a really dated hip hop. I love it's got
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  Speaker 2: ham in it, though bits of ham.
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  Speaker 1: Well, yeah, bail known historically for its ham, not historically
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  Speaker 1: for its ham.
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  Speaker 2: Yeah the region. Rather, I made a mistake. I thought
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  Speaker 2: that their mayonnaise, that mayonnais had a little chunk of ham.
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  Speaker 2: And I'm a goofball sorry about that. No, but the
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  Speaker 2: region is known for sort of like the oh gosh,
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  Speaker 2: what's the right Spanish ham Iberika exactly very similarly notable
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  Speaker 2: ham region.
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  Speaker 1: Yes, we love a notable ham like William Shatner or
• 14:05
  Speaker 1: Matt Berry.
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  Speaker 2: Take care.
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  Speaker 1: So beyonaise today is going to refer to a mixture
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  Speaker 1: of mayo and a certain type of chili pepper. But
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  Speaker 1: whatever the origin story, this sauce later gets called mayonnaise,
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  Speaker 1: a French term, because of a printing error in a cookbook. So,
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  Speaker 1: fellow etymology nerds, welcome to our weird hangout. Some people
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  Speaker 1: speculate the word mayonnaise comes from the French word manie,
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  Speaker 1: meaning to stir or to blend by hand, or boyeu
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  Speaker 1: meaning yok, like egg yolk. There is a famous dude,
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  Speaker 1: a French chef named Marie Antoine Care. He substituted vegetable
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  Speaker 1: oil for olive oil in his recipe and this was
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  Speaker 1: a game changer. It produced a lighter version of mayonnaise
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  Speaker 1: that became popular throughout Europe, the United States, and as
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  Speaker 1: we'll see the rest of the world. But it's kind
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  Speaker 1: of no Max. It's it's a bit like the origin
• 15:12
  Speaker 1: of palm free or French fries, you know, rem fries. Yeah, yeah,
• 15:17
  Speaker 1: Never tell a Belgian that you want to order French fries.
• 15:20
  Speaker 1: They'll get a little bit saucy with you.
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  Speaker 2: Yeah, for sure. French fries is such a colloquialism anyway.
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  Speaker 2: I mean, palm fleets doesn't even translate to French fries. Yeah,
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  Speaker 2: it's just fried potatoes. It's sort of a little bit
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  Speaker 2: presumptuous to go straight to French fries. I've always found
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  Speaker 2: that to be the case, because surely things have been
• 15:40
  Speaker 2: fried for since time immemorial. Oils have been long a
• 15:44
  Speaker 2: key staple for you know, cooking things since time immemorial,
• 15:49
  Speaker 2: whether it be putting it directly into a pan or
• 15:51
  Speaker 2: a cauldron, or boiling human beings in it. I think
• 15:54
  Speaker 2: we've long known that oil, when heated up, can can
• 15:59
  Speaker 2: definitely have a a frying effect. So it does start
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  Speaker 2: to become one of those parallel thinking situations, right, Yeah,
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  Speaker 2: well makes sense. I mean, just to slice up a
• 16:11
  Speaker 2: potato and throw it in the grease. It's not the
• 16:15
  Speaker 2: most unique take.
• 16:17
  Speaker 1: No, It's like who figured out pants someone at multiple points.
• 16:22
  Speaker 2: And is already predetermined. All we need to do is
• 16:26
  Speaker 2: wrap them in fabric, and.
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  Speaker 1: We call that path dependency in terms of how our
• 16:32
  Speaker 1: predispositions determine uh the innovations.
• 16:38
  Speaker 2: We later create. Well, and a potato has also long
• 16:40
  Speaker 2: been a staple food stuff because of how resilient it is,
• 16:44
  Speaker 2: how well it stores. I mean, obviously we know about
• 16:47
  Speaker 2: the Great Potato Famine, and you know the use of
• 16:51
  Speaker 2: potatoes in Ireland and how that was such a staple
• 16:54
  Speaker 2: food there that it was hugely devastating when that famine
• 16:57
  Speaker 2: took place. But it just makes sense, like I'm the
• 16:59
  Speaker 2: worst at letting my fresh veggies and fruit rot in
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  Speaker 2: my fridge, but if I buy a bag of potatoes,
• 17:06
  Speaker 2: you better be rest assured. They might have a few
• 17:09
  Speaker 2: eyes on them. But you can pop those right off,
• 17:11
  Speaker 2: pop those babies right off, and good as gold, you can't.
• 17:15
  Speaker 1: Yeah, nice one there, man. We also know side note,
• 17:20
  Speaker 1: folks that potatoes and tomatoes didn't make it to Europe
• 17:25
  Speaker 1: for a while. It was part of the Great Transfer.
• 17:35
  Speaker 1: I love your point about parallel thinking because most historians
• 17:40
  Speaker 1: are going to argue that these basic ingredients exist around
• 17:45
  Speaker 1: the world for most of civilization, some kind of egg,
• 17:49
  Speaker 1: some kind of oil, some kind of acid, and most
• 17:53
  Speaker 1: historians will also argue that what we call mayonnaise the
• 17:58
  Speaker 1: way it's created now does date back to Mahome during
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  Speaker 1: the Seven Years War, and the competing theories that largely
• 18:08
  Speaker 1: come from French culinary historians are kind of they're kind
• 18:14
  Speaker 1: of adda boys to the French culinary ego. They're invented
• 18:18
  Speaker 1: after the fact.
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  Speaker 2: M Yeah. And initially this thing, this sauce, this very
• 18:25
  Speaker 2: French sort of culinary leaning sauce, was considered pretty high brow.
• 18:32
  Speaker 1: Oh yeah, yeah, so there is no denying If the
• 18:35
  Speaker 1: French did not invent mayonnaise, they definitely popularized it, right
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  Speaker 1: Like Chick fil A says, we didn't invent chicken, just
• 18:43
  Speaker 1: the chicken sandwich.
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  Speaker 2: Very and they didn't invent the chicken sandwich. They didn't, sir.
• 18:49
  Speaker 2: I guess they're just in blind that theirs just so good.
• 18:51
  Speaker 2: It constitutes inventing the thing, because all the ones that
• 18:55
  Speaker 2: came before it were not properly chicken sandwiches.
• 18:58
  Speaker 1: Was it our waffle House episode where you and I
• 19:02
  Speaker 1: talked about the Popeye Chick fil A culture war.
• 19:06
  Speaker 2: We did a little bit, and we also talked about
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  Speaker 2: how those brands hit a little different in other parts
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  Speaker 2: of the world. Yeah, Popeyes in particular is like such
• 19:15
  Speaker 2: a novelty, right right, But yeah, the culture we're between
• 19:20
  Speaker 2: Chick fil A and Popeyes. I think what we did
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  Speaker 2: mention as well on that episode was when that viral
• 19:26
  Speaker 2: Popeyes chicken sandwich was hitten. Yeah, and people were like
• 19:29
  Speaker 2: knifing each other over the thing and drive throughs and
• 19:31
  Speaker 2: they were like running out of it. It was crazy,
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  Speaker 2: you know. I jumped on the train it was a
• 19:35
  Speaker 2: good chicken sandwich, But that was when they were really
• 19:37
  Speaker 2: giving Chick fil A a run for their money, and
• 19:39
  Speaker 2: it probably kicked.
• 19:40
  Speaker 4: Off some of that Wait, you jumped on the train
• 19:41
  Speaker 4: of knifing people and running out of drive through.
• 19:43
  Speaker 2: I jumped on the train of liking that chicken sandwich,
• 19:45
  Speaker 2: thank you very much, and finding it superior to the
• 19:47
  Speaker 2: Chick fil a sandwich. Personally, just wanted to clarify for
• 19:49
  Speaker 2: our listeners, I've never knifed the person the sandwich in
• 19:52
  Speaker 2: my life.
• 19:53
  Speaker 1: As Noel Brown's unqualified lawyer, I will confirm that he
• 19:58
  Speaker 1: has never, in fact stabbed someone brandish. He has brandished.
• 20:03
  Speaker 1: We will give the food around wildly. Give your sandwich now,
• 20:08
  Speaker 1: like you're saying, mayonnaise makes this intercontinental journey to the
• 20:14
  Speaker 1: United States in the late eighteen hundreds, mid eighteen hundreds,
• 20:19
  Speaker 1: and as we said, it's very very much a luxury
• 20:25
  Speaker 1: at this point. It's only served in fancy pants restaurants
• 20:28
  Speaker 1: like Delmonico's. Have you guys ever been to Delmonico's the
• 20:32
  Speaker 1: steakhouse in New York City.
• 20:34
  Speaker 2: Delmonico's the fancy It's one of those fancy the steakhouses
• 20:39
  Speaker 2: where you get everything a la carte. Right. Radio is
• 20:43
  Speaker 2: still side, sort of like Musso and Frank in Los
• 20:46
  Speaker 2: Angeles would be.
• 20:47
  Speaker 1: In comparison, that's a great comparison because Delmonico's is at
• 20:52
  Speaker 1: this point in eighteen thirty eight, they are offering the
• 20:56
  Speaker 1: well to do the one percenters of the big Apple
• 20:59
  Speaker 1: h voice of chicken or lobster with mayonnaise, and mayonnaise
• 21:04
  Speaker 1: is presented on the same level of hollandaise or brene.
• 21:08
  Speaker 2: Sauce, totally like a fancy sauce exactly. It wasn't until
• 21:13
  Speaker 2: old Richard Hellman came along. He decided to bring mayonnaise
• 21:19
  Speaker 2: to the people. Yeah, he thought the mayonnaise off of
• 21:23
  Speaker 2: that high horse. Yeah, he thought it was high fluting,
• 21:27
  Speaker 2: and so in our ocritization, Man there we go, he said,
• 21:32
  Speaker 2: as we imagine in ridiculous history, cinematic universe. He said,
• 21:37
  Speaker 2: mayo for the people. You guys are too fancy.
• 21:42
  Speaker 1: And he opened a deli with his family in nineteen
• 21:45
  Speaker 1: twelve in New York City, and they prepared mayonnaise at home.
• 21:49
  Speaker 1: They used it as a binding material for all sorts
• 21:52
  Speaker 1: of different salads, the kind of salads you don't care for,
• 21:56
  Speaker 1: like chicken, tuna, so on. And they would serve these
• 22:00
  Speaker 1: dishes at the deli. This is so similar to the
• 22:04
  Speaker 1: idea of ranch, right. They would serve the things at
• 22:07
  Speaker 1: the deli, and the mayo eventually overshadowed the salad. So
• 22:14
  Speaker 1: by the nineteen twenties, customers are going up to Helman
• 22:18
  Speaker 1: and they're saying, hey, man, can I just can't just
• 22:22
  Speaker 1: get straight up mayonnaise.
• 22:24
  Speaker 2: Let me get a.
• 22:25
  Speaker 1: Taste, Let me just get a little spoon, Let me
• 22:27
  Speaker 1: hit that mayo. Come on, let me hit that mayo.
• 22:31
  Speaker 1: I don't need the chicken, I don't want the tuna.
• 22:34
  Speaker 1: I want just the straight up mayonnaise. And Richard's not
• 22:38
  Speaker 1: too precious. He and his spouse start manufacturing mayonnaise in Bolk.
• 22:44
  Speaker 1: This is the origin story of Helman's mayo.
• 22:48
  Speaker 2: Yeah. I love this detail that they initially their packaging
• 22:52
  Speaker 2: was made of wood. Yeah. Yeah, it was a different time. Yeah,
• 22:56
  Speaker 2: that's weird and no time. However, they did switch to
• 22:58
  Speaker 2: the glass jars that we know and love today. I
• 23:02
  Speaker 2: suppose I'm more of a duke's guy, but we'll get
• 23:04
  Speaker 2: to that. Around nineteen twenty five he sold two versions
• 23:08
  Speaker 2: of the stuff. He used a blue ribbon to mark
• 23:11
  Speaker 2: one of them. Was the implication here that it had
• 23:13
  Speaker 2: won some sort of mayonnaise prize. Yeah, just like like
• 23:16
  Speaker 2: half blue ribbon the beer. Do you think self proclaimed
• 23:22
  Speaker 2: blue ribbon sort of thing, and that that logo is
• 23:25
  Speaker 2: still what you see on the jars today. What was
• 23:28
  Speaker 2: the other version?
• 23:30
  Speaker 1: The other version wasn't also ran like, you will know
• 23:34
  Speaker 1: you're in a creepy place if they will differentiate between
• 23:40
  Speaker 1: the trash beer they serve you, Okay, the paps blue
• 23:43
  Speaker 1: ribbon or just paps.
• 23:44
  Speaker 2: It was like, yeah, fair enough. So we got the
• 23:46
  Speaker 2: blue ribbon version and then the like drec version.
• 23:50
  Speaker 1: I guess it's whatever's left over at the bottom of
• 23:54
  Speaker 1: the mixing mixing bowl.
• 23:57
  Speaker 2: I don't know, I don't know, Okay, don't need need
• 24:00
  Speaker 2: none of that let's stick with the blue ribbons. So
• 24:01
  Speaker 2: demand did start growing. They did status established a factory
• 24:06
  Speaker 2: for making the stuff, uh in Astoria or again. But
• 24:10
  Speaker 2: Hellman's wasn't the only jarred mayonnaise that was starting to
• 24:14
  Speaker 2: hit the market. We've got the also very humbly named
• 24:18
  Speaker 2: Best Foods, which also was selling a pre made version
• 24:22
  Speaker 2: of mayo over on the West coast Civic Northwest. I
• 24:25
  Speaker 2: suppose so they this was you know, competition for sure, Yeah.
• 24:28
  Speaker 1: Yeah, and then we see monopolization right in nineteen twenty
• 24:32
  Speaker 1: seven Post Them Cereal Company, which is the predecessor of
• 24:37
  Speaker 1: General Foods. They did Post Them Cereal Company become Post.
• 24:41
  Speaker 1: I think that's a good question. What do we have
• 24:43
  Speaker 1: still alive.
• 24:45
  Speaker 2: On a second posting, you know, in a Cereal company?
• 24:50
  Speaker 2: Is it posts? Survey says yes. Post Them was created
• 24:56
  Speaker 2: by CW. Post and is the original product that came
• 25:00
  Speaker 2: the Post Cereal company.
• 25:02
  Speaker 4: Okay, from my serial research from a number of years ago,
• 25:05
  Speaker 4: I found out that Post was a real pill. He
• 25:07
  Speaker 4: was a interesting All the Ceial guys, as we know,
• 25:11
  Speaker 4: the Kelloggs were interested.
• 25:12
  Speaker 3: Post himself was at.
• 25:14
  Speaker 2: Just like putting stuff up with people's butts.
• 25:17
  Speaker 3: Well that was the.
• 25:18
  Speaker 5: Other John Harvey. You know, they were both kind of
• 25:24
  Speaker 5: you know, but the weirder Kellogg was not the main
• 25:27
  Speaker 5: serial kellog.
• 25:28
  Speaker 2: Okay, I always got that I got those wires crossed,
• 25:30
  Speaker 2: and I don't the guy ever uncrossed them.
• 25:32
  Speaker 1: I always wonder what it would have been like hanging
• 25:35
  Speaker 1: out with them both at once. One of them would
• 25:38
  Speaker 1: have said, I have opinions about grains, and the other
• 25:41
  Speaker 1: one would say, I have opinions about yogurt in the
• 25:44
  Speaker 1: worst possible way, I'll.
• 25:45
  Speaker 2: Tell you where to stick your grains. You know who
• 25:48
  Speaker 2: would have really gotten along with John Harvey Kellogg? Who
• 25:51
  Speaker 2: r f K jor uh Max.
• 25:57
  Speaker 1: We got to catch you up on this. We resent
• 26:00
  Speaker 1: catch you up on this. We recently discovered that the
• 26:08
  Speaker 1: current US political official RFK Junior has engaged with ai
• 26:14
  Speaker 1: chatbots for nutritional advice to people in the United States.
• 26:20
  Speaker 1: And one of the things that this AI chatbot will
• 26:24
  Speaker 1: do is advise you on the most healthy vegetables to
• 26:28
  Speaker 1: put up your butt.
• 26:29
  Speaker 2: Mm hmm, and we put forth that the root ones
• 26:32
  Speaker 2: are probably the best option because of the shape.
• 26:35
  Speaker 3: This AI chatbot help also help them with his poetry.
• 26:38
  Speaker 2: Oh man, this is a p show. We can't get
• 26:42
  Speaker 2: although that would have been right at home in the
• 26:45
  Speaker 2: what was it, James Joyce? Oh gosh, poetry?
• 26:49
  Speaker 1: Oh my gosh, guys, I just in the field. I
• 26:54
  Speaker 1: got in another argument about Finnegan's Wake.
• 26:58
  Speaker 2: I've got to stop doing it. And it's not good.
• 27:00
  Speaker 1: I I think it's beyond good and evil. Okay, Wow,
• 27:07
  Speaker 1: it is a series of letters purporting to be a
• 27:12
  Speaker 1: novel or.
• 27:14
  Speaker 2: English Okay, so it's just it's some musings.
• 27:18
  Speaker 1: It's come on, I can't catch strays on this one. Guys,
• 27:24
  Speaker 1: my professor are still alive. You don't want to You
• 27:26
  Speaker 1: don't want to get in front of that freight.
• 27:28
  Speaker 2: Train, Ben, Yeah, mayonnaise does become We're getting to the
• 27:33
  Speaker 2: point where it's about to become a bit of a craze,
• 27:36
  Speaker 2: where we start to see like mayonnaise cookbooks with just
• 27:41
  Speaker 2: absolutely disgusting imagery, like when you posted year uh incorporating
• 27:45
  Speaker 2: mayonnaise with another fad food, gelatine, Yes, to create just
• 27:50
  Speaker 2: these monstrosities of culinary despicableness. Yeah.
• 27:56
  Speaker 1: By this point, Postum serial has a fired Best Foods
• 28:02
  Speaker 1: and Helman's Mayonnaise.
• 28:04
  Speaker 2: The aforementioned monopoly.
• 28:06
  Speaker 1: Yes, so now we've got a what is it Carls
• 28:08
  Speaker 1: Junior and Hardy's kind of thing? Theo cartel, a mayo cartel.
• 28:12
  Speaker 1: I love it, dude. So best food mayonnaise is sold
• 28:16
  Speaker 1: in the western US, while Helman's is sold east of.
• 28:19
  Speaker 2: The Rocky Mountains. To your point bend, that's exactly right,
• 28:22
  Speaker 2: the Carls Junior versus Hardy's, the Checkers versus Rallies. You know,
• 28:28
  Speaker 2: there are basically the same exact restaurants that like to
• 28:32
  Speaker 2: brand themselves differently depending on what that part of the
• 28:34
  Speaker 2: country is more used to.
• 28:36
  Speaker 1: And we want to give a special shout out to
• 28:40
  Speaker 1: Duke's Mayo.
• 28:41
  Speaker 2: I do like a Duke's. Yeah, I'm a Duke's guy.
• 28:44
  Speaker 2: I don't know why. I'd be very curious to do
• 28:46
  Speaker 2: an ab taste test to see if it really is better.
• 28:49
  Speaker 2: But somewhere along the line, I got sold on Dukes
• 28:52
  Speaker 2: being superior to Helman's.
• 28:54
  Speaker 1: That's because of where we spent our formative years. That's
• 28:58
  Speaker 1: what it is, son, Yeah, it's Dukes is a very
• 29:02
  Speaker 1: popular brand right in the American South, and there are
• 29:06
  Speaker 1: countless mayo alternatives catering to vegans vegetarians. You know you
• 29:11
  Speaker 1: got your eggless mayo, You've got stuff for folks with
• 29:14
  Speaker 1: allergies and so on, and this is almost a different episode.
• 29:19
  Speaker 2: But Noel, you nailed it. Man.
• 29:24
  Speaker 1: People have done a lot of weird stuff with mayonnaise, especially,
• 29:27
  Speaker 1: I want to say, in like the post World War
• 29:31
  Speaker 1: two environment, right, everything is gelatine and mayonnaise, and how
• 29:36
  Speaker 1: can we combine these? What can we put in there?
• 29:39
  Speaker 1: I just can't imagine eating mayo jello. I think I
• 29:44
  Speaker 1: maybe have mentioned before, and we've definitely.
• 29:48
  Speaker 2: Done an episode if you just do a little search
• 29:50
  Speaker 2: on like gelatin based fad foods and this kind of thing.
• 29:57
  Speaker 2: My mother was really fond of something that her other
• 30:00
  Speaker 2: was really fond of. So it's one of these generational
• 30:02
  Speaker 2: disgusting desserts that you have to make it every dinner party.
• 30:05
  Speaker 2: Something called Gentleman's salad well in and of itself, sounds
• 30:10
  Speaker 2: fricking disgusting, Like I mean, sorry, not to be too ichy,
• 30:16
  Speaker 2: be right. And I don't even know. I'm gonna google
• 30:18
  Speaker 2: it because I don't even know if my mom just
• 30:20
  Speaker 2: made this up or her mom made it out. Yeah,
• 30:25
  Speaker 2: it's fine, No, it's no, this is it's it's here.
• 30:27
  Speaker 2: Grandma's lime green jello salad recipe with cottage cheese and
• 30:32
  Speaker 2: jello and pineapple. It's like this gelatinous green loaf that
• 30:38
  Speaker 2: has like horseradish sauce on it and like mayo in
• 30:43
  Speaker 2: it and lime green jello and it is and cottage cheese.
• 30:48
  Speaker 2: It's just the worst. And my mom would always make
• 30:50
  Speaker 2: it in honor of her mom. Evaporated milk, pineapple, lime jello, mayonnaise,
• 30:55
  Speaker 2: cottage cheese, and walnuts. Yeah, well sorry.
• 30:59
  Speaker 1: Also, I love I love how sketchy any any food
• 31:04
  Speaker 1: sounds when you add gentleman's to the front of it.
• 31:07
  Speaker 1: When you add that possessive we see gentlemen's scoundrels pasta salad.
• 31:13
  Speaker 1: I can't remember if I told you, guys, I I
• 31:17
  Speaker 1: went down this rabbit hole and I ordered something called
• 31:19
  Speaker 1: Gentleman's relish.
• 31:21
  Speaker 2: Is that mustardo? It was during the mustarto phase. It is.
• 31:27
  Speaker 1: It's like an anchovy paste basically, but it's GM's relish,
• 31:32
  Speaker 1: gentleman's relish, gentleman's salad. That just sounds gentleman's scoundrel. Come on,
• 31:37
  Speaker 1: a scoundrel, that's fun.
• 31:40
  Speaker 2: This doesn't quite make sense grammatically, though, Like what is
• 31:44
  Speaker 2: that a gentleman to be the scoundrel. This is a
• 31:47
  Speaker 2: scoundrel that belongs to the gentleman.
• 31:49
  Speaker 1: Yeah, he's a dirty rascal, or he's like a familiar
• 31:54
  Speaker 1: like in that in that Steve Martin film, what was it?
• 31:57
  Speaker 1: Dirty rotten scoundrel? So you run scoundrel, It sounds like
• 32:00
  Speaker 1: a cod man's pasta. So the gentleman's scoundrel would be
• 32:03
  Speaker 1: that you got the judge, your gentleman, and then his
• 32:05
  Speaker 1: partner who is the real rogue they're doing the crime,
• 32:08
  Speaker 1: and then the gentleman's the one that sort of the
• 32:10
  Speaker 1: straight man of the of the duo. And maybe mayonnaise
• 32:14
  Speaker 1: is in that rogues gallery, right, maybe mayonnaise is the
• 32:17
  Speaker 1: scoundrel of condiments. There was one guy from Japan who
• 32:28
  Speaker 1: absolutely fell in love with the idea of mayonnaise. Tochiro
• 32:34
  Speaker 1: Nakashima nineteen ten, he's an intern dude.
• 32:38
  Speaker 2: An intern at Japan's Department of Agriculture and Commerce, and
• 32:42
  Speaker 2: he went to the UK and the US and he,
• 32:44
  Speaker 2: just like you said, just got just drowned himself in mayo.
• 32:48
  Speaker 2: He returned with a fascination for the white stuff as
• 32:52
  Speaker 2: well as orange. Marmalade was popular with the Paddington Bears
• 32:56
  Speaker 2: of the world and mayo and you use it to
• 32:59
  Speaker 2: make potato salad. And so this guy was like a real,
• 33:03
  Speaker 2: real mad scientist of flavor. You describe him very aptly
• 33:06
  Speaker 2: been as a Willy Wonka of what we call today.
• 33:10
  Speaker 2: This is also a tease for the next episode We're
• 33:12
  Speaker 2: gonna do, by the way, a QB mayonnaise, which is
• 33:15
  Speaker 2: so cool, if only in the way that it's packaged.
• 33:17
  Speaker 2: If you go to the cool Asian food specialty food stores,
• 33:21
  Speaker 2: it comes in like a like a plastic tube like
• 33:24
  Speaker 2: you would use to decorate a cake. It looks like
• 33:27
  Speaker 2: you're buying an action figure, you know. Also true, Yeah,
• 33:30
  Speaker 2: it doesn't. It come like in like a like a
• 33:32
  Speaker 2: like a kind of like a plastic bag. Almost.
• 33:35
  Speaker 1: Yeah, it has a plastic bag around the harder plastic container.
• 33:40
  Speaker 2: There you go of the mayonnaise, and it's.
• 33:42
  Speaker 1: A little bit sweeter than say your dukes or your helmets.
• 33:46
  Speaker 2: And much like a lot of Japanese products, the branding
• 33:49
  Speaker 2: is just adorable. You got a little baby, a little
• 33:52
  Speaker 2: naked baby with a little dippity dew hair, you know,
• 33:56
  Speaker 2: swoop on the top and yeah, it really does hit.
• 33:59
  Speaker 2: It's it's used in it is let's put it this way,
• 34:03
  Speaker 2: it is a feature. When it is used in a dish,
• 34:06
  Speaker 2: it is described as almost like a little some extra.
• 34:10
  Speaker 1: Yeah, and given some lactose restrictions in that part of
• 34:14
  Speaker 1: the world, mannaise will often replace what people would use
• 34:20
  Speaker 1: dairy for, you know.
• 34:21
  Speaker 2: And the big difference that made this thing so umami
• 34:25
  Speaker 2: and rich was the fact that it only used the
• 34:28
  Speaker 2: yolks of the egg rather than the whole thing. And also,
• 34:31
  Speaker 2: of course the proprietary blend of vinegars, including rice vinegar
• 34:36
  Speaker 2: which is much milder, and apple cider vinegar, which I
• 34:39
  Speaker 2: think ben would give it some of that sweetness that
• 34:41
  Speaker 2: you're accounting for. Oh, that's a good call. We know that.
• 34:44
  Speaker 1: According to the QP Mayo website, our buddy Tochiro makes
• 34:50
  Speaker 1: this in nineteen twenty five to quote help improve the
• 34:55
  Speaker 1: physiques and health of Japanese people by making delicious tricius
• 35:00
  Speaker 1: mayonnaise so widely available that it becomes a daily necessity. Anyway,
• 35:06
  Speaker 1: as you said, egg yolk's science vinegar, maybe we talked
• 35:10
  Speaker 1: a little bit about the science of mayonnaise, and let's
• 35:13
  Speaker 1: break down the aoli thing like mayonnaise is an emulsion.
• 35:19
  Speaker 1: It's things that shouldn't usually.
• 35:21
  Speaker 2: Hang out together, right, and that therein lies the key
• 35:24
  Speaker 2: of how they're it's whipped and how it's combined to
• 35:28
  Speaker 2: create that emulsion. If I'm not mistake. And by the way,
• 35:30
  Speaker 2: just a quick add on QP another key ingredient MSG.
• 35:34
  Speaker 2: Just putting that and we talked about the demonization of MSG.
• 35:37
  Speaker 2: I think it has seen a bit of a reassessment
• 35:40
  Speaker 2: and it is basically just a flavor additive that adds
• 35:42
  Speaker 2: a little bit of that new mommy as opposed to
• 35:45
  Speaker 2: the way it was demonized in order to other American
• 35:49
  Speaker 2: Chinese restaurants.
• 35:51
  Speaker 1: Right check out our episode on Chinese restaurants in the
• 35:55
  Speaker 1: United States. MSG is short for monosodium glutamate and it
• 36:00
  Speaker 1: is delicious.
• 36:02
  Speaker 2: And another thing about QP two is you'll find that
• 36:04
  Speaker 2: it's a bit yellower, which is what you're gonna get
• 36:08
  Speaker 2: when you're making a real fancy mayo an aoli like
• 36:12
  Speaker 2: the the absolute ghost whiteness of prepackaged and mass marketed mayo.
• 36:20
  Speaker 2: It's not what it's going to look like. If you
• 36:22
  Speaker 2: make up a batch yourself, it's gonna have you know,
• 36:24
  Speaker 2: those egg yolks are gonna show and it's gonna be
• 36:26
  Speaker 2: a little more yellow, and that is maybe what people
• 36:29
  Speaker 2: might typically refer to as an aoli.
• 36:31
  Speaker 1: And as an off putting color. Right, people are very
• 36:35
  Speaker 1: sensitive to color when they're eating something.
• 36:38
  Speaker 2: You think white is way grosser than yellow.
• 36:40
  Speaker 1: You know, man, as a partially color blind person, I
• 36:43
  Speaker 1: would defer to you.
• 36:45
  Speaker 2: Yeah, it's just I mean, I think it's a personal,
• 36:47
  Speaker 2: you know, taste thing, for sure. But when I think
• 36:51
  Speaker 2: of when I see a yellow or mayo, I feel
• 36:55
  Speaker 2: like it's fresher. I feel like it's made with real
• 36:57
  Speaker 2: eggs because it's imparted that, you know, Hugh.
• 37:01
  Speaker 1: Now, a lot of people would say that they feel
• 37:04
  Speaker 1: a yellowed mayonnaise is older, right, has maybe been in
• 37:09
  Speaker 1: the sun, has maybe gotten That's a good point, then
• 37:12
  Speaker 1: close to expire.
• 37:14
  Speaker 3: Maybe this is me just getting over science effection. But
• 37:16
  Speaker 3: it's got kind of a snot.
• 37:17
  Speaker 2: Light like look to it. O said, don't make I
• 37:22
  Speaker 2: told you I just came around to mayo in my
• 37:24
  Speaker 2: late thirties. Well, don't do this to me.
• 37:26
  Speaker 1: Let's get ready, folks to dive into some science. So again,
• 37:31
  Speaker 1: an emulsion two things that shouldn't usually hang out. If
• 37:36
  Speaker 1: you just pour oil into a bowl and then you
• 37:40
  Speaker 1: pour water into a bowl. You will see that they segregate.
• 37:44
  Speaker 1: They stay separate, and no matter how oil and water right, yeah,
• 37:49
  Speaker 1: we even have a phrase for it. So no matter
• 37:52
  Speaker 1: how ardently or vigorously or how long you stir, those
• 37:56
  Speaker 1: two liquids will eventually go away from each other, and
• 38:00
  Speaker 1: the oil is going to float at the top, the
• 38:02
  Speaker 1: water is going to go at the bottom. So why
• 38:05
  Speaker 1: does mayonnaise work?
• 38:08
  Speaker 2: Now?
• 38:09
  Speaker 1: At this point we have established that two key ingredients
• 38:13
  Speaker 1: of mayonnaise don't hang out together. We need a hero
• 38:25
  Speaker 1: and our hero in. This is the humble egg.
• 38:29
  Speaker 2: The hero egg of today's story, like the hero pig
• 38:32
  Speaker 2: in that episode of Nathan for you. So, the egg
• 38:37
  Speaker 2: has a very specific molecule in it that I was
• 38:40
  Speaker 2: not particularly aware. I've called less ethan ain let go
• 38:45
  Speaker 2: the sound lessothin, which is the emulsifier in the equation.
• 38:51
  Speaker 2: This is the thing that allows those two things that
• 38:54
  Speaker 2: normally would not mix to be bound together. Yeah, like
• 39:00
  Speaker 2: our super producer, Max, that is a good point. Max
• 39:03
  Speaker 2: is quite there, the great emulsifier, Williams.
• 39:06
  Speaker 1: So you make mayonnaise by combining eggs and vinegar, and
• 39:11
  Speaker 1: then as you whisked to your earlier point, Noal you
• 39:15
  Speaker 1: can't add the oil all at once.
• 39:17
  Speaker 2: You got to hold on loosely.
• 39:19
  Speaker 1: You get a few drops in at a time while whisking.
• 39:23
  Speaker 1: This is going to be familiar to any chefs in
• 39:26
  Speaker 1: the crowd or home cooks. You have to do this
• 39:31
  Speaker 1: over time. You have to distribute those oil molecules evenly
• 39:36
  Speaker 1: into what will become your mayonnaise. If you pour too
• 39:39
  Speaker 1: much or if you whisk like an amateur, you're going
• 39:43
  Speaker 1: to break the mayo.
• 39:45
  Speaker 2: Yeah. Also, I've often referred to as splitting, Like if
• 39:48
  Speaker 2: a sauce is splits, then you have whisked it poorly
• 39:51
  Speaker 2: or just not done it correctly in terms of the
• 39:56
  Speaker 2: rate at which you add the oil. And so you're
• 39:58
  Speaker 2: gonna get some splitting. And that usually manifested itself in
• 40:02
  Speaker 2: terms of seeing clumps and oil rising to the top,
• 40:05
  Speaker 2: and it's just not having that consistency that you want
• 40:09
  Speaker 2: and emulsified liquid like that.
• 40:12
  Speaker 1: Yeah, because of the chemistry involved, it's incredibly difficult, essentially
• 40:17
  Speaker 1: impossible to salvage your mayo if you break it or
• 40:21
  Speaker 1: if you split it. Noel, before we go, we've got
• 40:25
  Speaker 1: to We've got a whisk together. Some hot takes, all right,
• 40:30
  Speaker 1: we joked a little bit about aoli in the beginning,
• 40:34
  Speaker 1: I have often accused aoli of being nothing more than
• 40:37
  Speaker 1: a bit of marketing to make things more expensive. And
• 40:41
  Speaker 1: I want to apologize to you and Max for complaining
• 40:46
  Speaker 1: about Tapa's earlier, because remember I went through that phase
• 40:50
  Speaker 1: where I was super against Tapa's. I said, they're just
• 40:54
  Speaker 1: appetizers with a different word. Cheese sticks should be five dollars,
• 40:58
  Speaker 1: not seventeen dollars. Aoli is just a way to get
• 41:02
  Speaker 1: people to pay more for mayonnaise than they should.
• 41:05
  Speaker 2: You know, it's funny, Ben. While those terms are today
• 41:09
  Speaker 2: often used super interchangeably, historically aoli is a little different.
• 41:12
  Speaker 2: It doesn't actually have eggs in it. It is more
• 41:15
  Speaker 2: of a Mediterranean sauce, like a satziki kind of where
• 41:19
  Speaker 2: it's garlic and oil. It's a garlic and oil emulsion. Well,
• 41:23
  Speaker 2: mayo is an egg and oil emulsion, but they are
• 41:26
  Speaker 2: They do kind of, you know, result in a very
• 41:30
  Speaker 2: similar tasting and appearing, you know, condiment, But aoli is
• 41:36
  Speaker 2: typically a little more pungent since it's got that garlic.
• 41:39
  Speaker 1: Yeah, it's a traditional condiment in province and Catalonia, right,
• 41:44
  Speaker 1: So true, aoli, to your point, is also an emulsion.
• 41:49
  Speaker 1: It's a little bit more time intensive to create olive
• 41:52
  Speaker 1: oil and garlic. So if you are looking at a
• 41:56
  Speaker 1: menu in God Save You or Tapa's restaurant, when you
• 42:00
  Speaker 1: see something that says garlic aoli, please know that is
• 42:03
  Speaker 1: super DUP's redundant. It's like saying vin number or ATM machine.
• 42:08
  Speaker 2: It really is. Yeah. Garlic is the key ingredient of
• 42:11
  Speaker 2: what makes the aoli. That is one of the two
• 42:14
  Speaker 2: things that create the emulsion or that are emulsified together.
• 42:18
  Speaker 2: Aoli gets its creamy consistency in that pale color from
• 42:22
  Speaker 2: emulsifying those two ingredients with a bit of course salt added.
• 42:27
  Speaker 2: Because garlic doesn't have strong and multifying properties like egg yolk,
• 42:31
  Speaker 2: it does take a ton more effort to properly emulsify
• 42:36
  Speaker 2: olive oil into the garlic. So one the last thing
• 42:40
  Speaker 2: we got to do it.
• 42:41
  Speaker 1: It's like making a resultant, yeah yeah, or making a
• 42:44
  Speaker 1: Holidays Right, We've got to give a shout out to
• 42:48
  Speaker 1: a phrase that I think we all are fascinated by.
• 42:53
  Speaker 1: Back in twenty eighteen, US media got in a huge
• 42:58
  Speaker 1: hubub for something called identity condiments. Do you guys remember
• 43:04
  Speaker 1: like identity politics, yes, dude, the culture war, I kind
• 43:09
  Speaker 1: of don't. I mean, I guess I've always associated or seen.
• 43:13
  Speaker 2: That line of Mayo being like white people food, you know,
• 43:16
  Speaker 2: or like it's just Mayo's too spicy for that, Karen,
• 43:20
  Speaker 2: you know things like that, right, is that what we're
• 43:23
  Speaker 2: talking about. It came about due.
• 43:26
  Speaker 1: To a decline in mayonnaise sales. Right during a period
• 43:32
  Speaker 1: of time where a lot of younger people like us,
• 43:36
  Speaker 1: we're struggling to have a job, dreaming to buy the house,
• 43:41
  Speaker 1: or dreaming of being able to afford going to a restaurant.
• 43:45
  Speaker 1: Mayonnaise sales dipped and the establishment media said that millennials
• 43:51
  Speaker 1: were killing mayonnaise. That turns out to be a little
• 43:56
  Speaker 1: bit overblown. And I don't know about you guys, but
• 44:00
  Speaker 1: I suspect Big Mayo had a hand in that culture war.
• 44:05
  Speaker 2: Maybe so, yeah, maybe so. I mean, you know, a
• 44:09
  Speaker 2: product like that that has just been around for such
• 44:12
  Speaker 2: a long time, and like the main players are still
• 44:15
  Speaker 2: kind of the first to market, you know, from the
• 44:17
  Speaker 2: olden days. You gotta shake things up from time to time. Sure, yeah,
• 44:21
  Speaker 2: and we hope make manufacture a little controversy there we go,
• 44:26
  Speaker 2: get your product back in the news have a.
• 44:28
  Speaker 1: Manufactured beef, right like celebrities that secretly love each other.
• 44:33
  Speaker 1: Here we are at the end of the history of mayonnaise,
• 44:37
  Speaker 1: looking boldly to the future in terms of all sorts
• 44:41
  Speaker 1: of condiment combinations like fry sauce or remember when I
• 44:46
  Speaker 1: think it was Heines did that thing where they started
• 44:49
  Speaker 1: making maychup or mayo chup. They started, Yeah, they started buying.
• 44:55
  Speaker 2: Okay, I stasically fry sauce, right, I do say gross
• 44:58
  Speaker 2: only because we're is weird mayo chuck. I don't like
• 45:01
  Speaker 2: the way that sounds.
• 45:02
  Speaker 1: Sounds like a but it sounds like a not good pokemon.
• 45:05
  Speaker 2: I agree, But I do like, you know, a classic
• 45:08
  Speaker 2: burger sauce is so you can make that up with
• 45:12
  Speaker 2: a combination of mayo and a little ketchup and a
• 45:14
  Speaker 2: little smoke paprika, for example. There's different ways of doing it.
• 45:18
  Speaker 2: But if you ever see like sort of a pinkish
• 45:21
  Speaker 2: burger sauce that's pre sold, it sometimes has chunks of
• 45:24
  Speaker 2: pickle in it, which sounds gross as well, but it's
• 45:27
  Speaker 2: really good. I really like that a lot.
• 45:30
  Speaker 1: So where do we land in terms of one of
• 45:34
  Speaker 1: the most divisive condiments in the modern World Mayo. Yes, no,
• 45:40
  Speaker 1: for it, against it.
• 45:41
  Speaker 2: I'm for it, heavily for it.
• 45:44
  Speaker 4: And I want to toss that in here because he's
• 45:45
  Speaker 4: kind of part of the show as well, one of
• 45:47
  Speaker 4: the biggest Mayo fans I've ever met.
• 45:49
  Speaker 3: Alex Williams, he loved me.
• 45:52
  Speaker 2: Yeah.
• 45:53
  Speaker 1: Thank you to our super producer, mister Max Williams. Thank
• 45:56
  Speaker 1: you to Alex Mayo Williams, who can pull this track?
• 46:01
  Speaker 1: What do you think about Jonathan Strickland?
• 46:03
  Speaker 2: Is he a Mayo guy?
• 46:07
  Speaker 1: Yeah?
• 46:10
  Speaker 2: I wonder if he rubs it on his bald head
• 46:12
  Speaker 2: at night to try to regross. There isn't there? Haven't
• 46:14
  Speaker 2: there been discussions of Mayo as like a cure all
• 46:17
  Speaker 2: as well, like rubbing it on your body? Did I
• 46:20
  Speaker 2: make that up? I think I might have made that up, y'all.
• 46:22
  Speaker 2: Sorry to end on such a gross note. We love you, Jonathan.
• 46:25
  Speaker 1: Oh yeah, Jonathan Strickland aka the Quiztor, thank you and
• 46:29
  Speaker 1: we look forward to Jonathan returning soon. A j Bahama's Jacobs,
• 46:34
  Speaker 1: who else.
• 46:35
  Speaker 2: Well, Gosh, Chris frasciotis and he's Jeff Coat and spirit
• 46:37
  Speaker 2: of course, the rude is a ridiculous crime. If you
• 46:40
  Speaker 2: dig us, you're gonna dig them, as well as Rachel
• 46:44
  Speaker 2: big S Finish Lands, the Doctor herself of Underwater Explosion
• 46:48
  Speaker 2: and Noel. Thank you.
• 46:50
  Speaker 1: I hope everybody has enjoyed this exploration as much as
• 46:57
  Speaker 1: I have. And Max, we gotta fix the condition. You said,
• 47:01
  Speaker 1: it's the vinegar that eighty six is the Mayo for.
• 47:04
  Speaker 3: You and the address.
• 47:09
  Speaker 2: Let's see you next time, folks. For more podcasts from iHeartRadio,
• 47:18
  Speaker 2: visit the iHeartRadio app, Apple Podcasts, or wherever you listen
• 47:22
  Speaker 2: to your favorite shows