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How Ketchup Works · Stuff You Should Know

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Speaker 1: see everyone out there. Welcome to Stuff you should Know
0:41
Speaker 1: from House Stuff Works dot com. Hey, and welcome to
0:49
Speaker 1: the podcast. I'm Josh Clark. There's Charles W. Chuck Bryant,
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Speaker 1: there's guest producer. No, there's this stuff you should know.
0:58
Speaker 1: I hate ketchup? Do you really? Yeah? Really? Yeah? Do
1:03
Speaker 1: you like tomato sauce like Capasta? Sure? Love it? Do
1:08
Speaker 1: you like tomato soup? D don't love it? I'll I'll
1:14
Speaker 1: choke it down though. So I'm starting to see a
1:16
Speaker 1: spectrum emerge here. Oh yeah, I don't. I don't go
1:20
Speaker 1: for raw tomato much. Well, I love cooked pasta sauce. Yeah,
1:26
Speaker 1: but I'm a mayonnaise guy at heart. So we're talking condiments.
1:29
Speaker 1: You know. One thing about the the Derrito effect that
1:33
Speaker 1: it kind of ruined me a little bit on food.
1:35
Speaker 1: Like I'll be like, oh, this is a good tomato,
1:37
Speaker 1: and then some part of my brains like, yeah, well
1:39
Speaker 1: it's not in nineteen forties tomato. You don't know what
1:41
Speaker 1: a good tomato is. What do you mean, like like
1:46
Speaker 1: a Jersey tomato versus h you know, just some other
1:51
Speaker 1: stupid tomato. No, supposedly, like just the agricultural production in
1:57
Speaker 1: the US is so homogenized now that like we've lost
2:00
Speaker 1: all these great heirloom varieties of especially tomato, and the
2:05
Speaker 1: stuff that that most people get that are tomatoes are
2:08
Speaker 1: just no, they're no good compared to how they used
2:10
Speaker 1: to be. Oh, you hit up a farmer's market, sure,
2:13
Speaker 1: but even still grow that junk yourself right there, you go,
2:18
Speaker 1: or build the time machine, take the way back machine,
2:20
Speaker 1: and get some tomato. We got that our disposal. What's
2:22
Speaker 1: your what's your problem? I'm just cheap. I don't like
2:25
Speaker 1: to spend it on the Yeah, well that's a funny
2:29
Speaker 1: chuck that you like mayonnaise, because did you know? Did
2:32
Speaker 1: you know before this I should say that the number
2:35
Speaker 1: one condiment for sales wise in the United States is mayonnaise.
2:41
Speaker 1: I did not know that. And when I saw that,
2:43
Speaker 1: that surprised me a and it surprised me b that
2:48
Speaker 1: it was that much more than Ketchup. I figured Ketchup
2:52
Speaker 1: would be far and away the winter because I always
2:54
Speaker 1: feel like the ultimate weirdo for not liking ketchup. So
2:58
Speaker 1: what is it about Ketchup? You know, all the taste? Okay,
3:03
Speaker 1: that's a pretty good reason not to like. I'm not
3:05
Speaker 1: wild about vinegar based things. Oh. I do like balsamic vinegar,
3:11
Speaker 1: but a lot of the other vinegars I'm not crazy about.
3:13
Speaker 1: That's one of the reasons I don't like pickled things, right,
3:17
Speaker 1: But so vinegar based things, Um, it's really sweet. Um.
3:22
Speaker 1: Then I don't love sweet condiments. Um. Have you ever
3:27
Speaker 1: had curry? Catchup? No? I don't. I don't need to
3:31
Speaker 1: catch up. Oh I see. Uh. And then the when
3:36
Speaker 1: I was a kid, I can't lie. It probably gross
3:40
Speaker 1: me out a little bit because yeah, that was Oh
3:46
Speaker 1: my god, Oh that's disturbing. Um, the blood thing, you know,
3:52
Speaker 1: I probably thought, you know, it grossed me out because
3:55
Speaker 1: we would use it as blood for play acting in things.
3:58
Speaker 1: So yeah, just not into Those are some solid reasons
4:01
Speaker 1: to not like catch up. Plus, I don't know if
4:03
Speaker 1: people would probably argue that catchupimanes are great together, but um,
4:09
Speaker 1: once you're on the Mayo train, to mix up another
4:12
Speaker 1: condiment with it just doesn't make sense to me. I
4:14
Speaker 1: I don't. I don't discriminate all. I like most, if
4:18
Speaker 1: not all, condiments. So like catch up, mayo and mustard
4:22
Speaker 1: on a burger is good? Do you? Yes? I can't.
4:26
Speaker 1: It's not like I can't eat it without it, like
4:28
Speaker 1: I've actually found, Um, I can eat burgers without catchup
4:33
Speaker 1: now I'm a grown up. But I do like a
4:35
Speaker 1: little bit of catchup on there, a little bit of
4:37
Speaker 1: mustard and then yes, definitely mayo. Well, Emily loves catch
4:41
Speaker 1: up so much that she calls French fries a catchup
4:46
Speaker 1: delivery system that makes sense their vehicle for it. Tell
4:50
Speaker 1: her to try curry catchup, it'll knock her socks off.
4:54
Speaker 1: I totally will. Um. Yeah, but you don't like catch up,
4:59
Speaker 1: so you wouldn' like this. But if she likes ketchup,
5:02
Speaker 1: even if she doesn't like curry, she may still like
5:05
Speaker 1: curry ketchup. Well, then she's gonna love curry ketch up.
5:10
Speaker 1: So mayonnaise is the number one condiment in the United States.
5:14
Speaker 1: It's a big surprise, which must mean catch up is
5:16
Speaker 1: number two. Yeah, which, by the way, I had mentioned
5:19
Speaker 1: how much more. I think it was about two billion
5:21
Speaker 1: dollars to eight hundred thousand, eight hundred million dollars, which
5:26
Speaker 1: is that's more than double. That kind of surprised me. Yeah,
5:29
Speaker 1: it is very surprising. What's even more surprising is I
5:32
Speaker 1: was being facetious because ketchup isn't even the number two
5:35
Speaker 1: condiments in the United States. That's right. It's also had
5:38
Speaker 1: a big surge in the like eighties and nineties. That's
5:42
Speaker 1: because people like to say salsa. Catch up is number three, right,
5:49
Speaker 1: at least it's got mustard beat. For Pete's sake, What
5:51
Speaker 1: is this the you you know yet of American households
5:56
Speaker 1: have a bottle of ketchup in there? Well, it's his kitchens.
5:59
Speaker 1: But will get to the fridge non fridge thing later. So, yes,
6:04
Speaker 1: everybody loves ketchup. Especially in America because it's obviously an
6:08
Speaker 1: American invention. Everybody knows that John Wayne's grandfather inventing ketchup
6:13
Speaker 1: while he was sailing his forward truck down the Mississippi River,
6:16
Speaker 1: and one day a magical bottle Budweiser came and whispered
6:21
Speaker 1: the recipians here, and they commemorated the event by tuning
6:24
Speaker 1: off fireworks. I love it, and that's how ketchup was born.
6:28
Speaker 1: Everybody knows that fireworks right pretty neat. No, that's not true.
6:33
Speaker 1: Although I take a little bit of issue with this
6:37
Speaker 1: because ketchup was first created in Asia and China, and
6:40
Speaker 1: about I should say, I saw they think maybe the
6:45
Speaker 1: Chinese got it from the Vietnamese. Yeah, I saw that too. Um.
6:50
Speaker 1: But as you will see, these recipes that were originally
6:54
Speaker 1: for preserving fish, it's hey, they didn't have tomatoes at all.
7:00
Speaker 1: Came in America much later. But it's so not like
7:04
Speaker 1: ketchup to me, it's you can't even trace it back
7:06
Speaker 1: and say like, yep, that's ketchup. That's the point. And
7:10
Speaker 1: even linking these things, because you can link them like
7:13
Speaker 1: it's it. That's the fascinating thing to me about it.
7:15
Speaker 1: It's like American ketchup. What we think of his ketch
7:18
Speaker 1: up here in the States, like hinz fifty seven stuff, right,
7:22
Speaker 1: is it's a species that evolved, not hine fifty seven sauce,
7:28
Speaker 1: but Hinz ketchup. What everybody thinks of his ketchup. Right,
7:32
Speaker 1: It's a species that evolved from an ancestor. That that is,
7:36
Speaker 1: it can directly trace its lineage right back to this
7:39
Speaker 1: ketchup in in Asia, so much so that the word
7:42
Speaker 1: ketchup is an anglicization of either a melee word that
7:48
Speaker 1: was borrowed from the Cantonese or a hokey in South
7:53
Speaker 1: China Fujian province word. Either way, it was something like
7:58
Speaker 1: catch you, and it meant a fermented fish paste. It's
8:04
Speaker 1: like when when you go to the store today and
8:06
Speaker 1: you buy fish sauce. That's that's that was, that's the
8:09
Speaker 1: progenitor of ketchup. That's where ketchup came from. Yeah, I mean,
8:13
Speaker 1: I guess that makes sense. It's just to me, it's
8:16
Speaker 1: changed so much. It's almost like, Uh, you should just
8:20
Speaker 1: draw a line, and I guess that line would be
8:23
Speaker 1: pre tomato and post tomato. I think, yeah, I think
8:25
Speaker 1: that's pretty fair to say, yeah, pre tomato and post tomato,
8:29
Speaker 1: you can. You can definitely draw a line because if
8:31
Speaker 1: you look at Hinz Ketchup bottles, it says clearly tomato Ketchup.
8:36
Speaker 1: And there's this really great I think it was a
8:38
Speaker 1: Fast Code design article by a guy named John Brownlee
8:42
Speaker 1: who points out, like, why would they even bother putting
8:45
Speaker 1: tomato on the label. Of course it's tomato ketchup, you idiot.
8:49
Speaker 1: And the reason is because that's a throwback to a
8:52
Speaker 1: time when ketchup didn't have tomato and it had things like, um,
8:57
Speaker 1: sardines and anchovies, well not sardines by anchovies. So I
9:02
Speaker 1: like that there were sardines that there were you name it.
9:04
Speaker 1: And it was probably in Ketchup at some point, so Asia,
9:09
Speaker 1: maybe Southeast Asia, maybe China. The Brits encountered this on
9:15
Speaker 1: some of their wild trips abroad, uh and as many
9:20
Speaker 1: things brought at home, said we love this stuff, let's
9:24
Speaker 1: try and replicate it. Uh. And then in seventeen thirty
9:28
Speaker 1: two was one of the first published recipes in the
9:32
Speaker 1: UK Ketchup in Paste by Richard Bradley. Yeah, Ricky Bradley,
9:39
Speaker 1: and he did reference the the East Indies as its origin. Yeah,
9:44
Speaker 1: and then it was still pre tomato. Sure. Yeah, it
9:46
Speaker 1: was a very pretty a faithful recreation of the fish
9:50
Speaker 1: sauce that they found the catsie. Um. I'm pretty sure
9:53
Speaker 1: that's how you say it. I would be very interested
9:55
Speaker 1: to know how to pronounce it um correctly. But it was.
10:00
Speaker 1: It was a faithful recreation of it, which was basically
10:03
Speaker 1: like preserve fish and a sort of brine with some
10:05
Speaker 1: spices thrown in, um, maybe a little mace, some salt,
10:09
Speaker 1: some pepper, maybe something like lemon peel. And then yeah,
10:15
Speaker 1: if you like fish sauce, you would love the original
10:17
Speaker 1: ketchup because it's basically the same thing. Right, Well, I
10:19
Speaker 1: do like the sauce, but it's um. You gotta use
10:22
Speaker 1: it liberally and it's only for certain things. Yeah, yeah,
10:27
Speaker 1: you know you don't want to just like go throwing
10:29
Speaker 1: fish sauce on on everything. I don't know, man, if
10:32
Speaker 1: you love fish sauce, it's it's like it's like with Ketchup,
10:35
Speaker 1: people will put catchup on just about anything. Well we'll
10:38
Speaker 1: get to that. So so at first the Brits are like,
10:42
Speaker 1: blind me, this is really good stuff. Well that's a
10:45
Speaker 1: good accent. But I I'm not that big on anchovies.
10:50
Speaker 1: What else can we replace it with? So they started
10:52
Speaker 1: making their own kind of offshoots of ketchup where they
10:55
Speaker 1: replace the anchovies with other stuff. Yeah, I mean ushrooms, walnuts, Uh,
11:03
Speaker 1: what else? Elderberry, yeah, oysters. Yeah. And what they were
11:09
Speaker 1: going for was that ou mommy flavor. They didn't know
11:11
Speaker 1: it at the time, because umami wasn't discovered until with
11:14
Speaker 1: the sixties. I think, Yeah, everybody kind of knew that
11:20
Speaker 1: it was a thing, but no one had actually like
11:22
Speaker 1: sussed it out or named it. But that's what they
11:24
Speaker 1: were going for, was that savory, meaty flavor that you
11:27
Speaker 1: would get from something like fer minute anchovies, and they
11:30
Speaker 1: were trying to recreate it, and they did. I mean,
11:32
Speaker 1: like apparently mushroom catchup uh tasted a lot like Worcestershire
11:37
Speaker 1: sauce um and then uh, you know, walnut catch up.
11:41
Speaker 1: Apparently Jane Austen was a big fan of that. And
11:44
Speaker 1: if you're sitting there thinking of putting this on like
11:46
Speaker 1: your hot dog, hot dogs weren't invented yet. They that's
11:49
Speaker 1: not what people were using it for. They were using
11:51
Speaker 1: it as like a base for stews or um like
11:55
Speaker 1: meat pies. Things like that. It was like a sauce.
11:58
Speaker 1: It was a base. It was something that that you
12:01
Speaker 1: were taking bland food and making it savory with this
12:04
Speaker 1: bottle of this stuff that was made from fermented something
12:07
Speaker 1: or other. Well, and they would based it on they
12:10
Speaker 1: would use it like we can use barbecue sauce. They
12:13
Speaker 1: would baste it on things while they're cooking um which
12:17
Speaker 1: I just can't imagine that like basting tomato based. Well,
12:21
Speaker 1: this is before's tomato, I guess, but this is when
12:24
Speaker 1: it was mushroom based. Yeah, but you mentioned umami and
12:28
Speaker 1: your buddy Malcolm Gladwell but an article for The New
12:31
Speaker 1: Yorker and kind of throwing out the question like why
12:34
Speaker 1: are there so many kinds of mustard yet to ketch
12:37
Speaker 1: up as kind of ketchup and his answer was because
12:41
Speaker 1: it satisfies all the fundamental taste all five sweet, salty, sour, bitter,
12:46
Speaker 1: and umami. Another answer is that there actually are a
12:49
Speaker 1: ton of different kinds of ketchup. Well, yeah, I would
12:54
Speaker 1: this has been as there are mustard. Uh so America
13:00
Speaker 1: is who first, because tomatoes are are native to North
13:04
Speaker 1: America and this is where people first started using tomatoes
13:09
Speaker 1: the base. Yeah, but chuck. It took a really long,
13:12
Speaker 1: circuitous route to get to that point and the reason why.
13:16
Speaker 1: In America people were making ketchup, but they were still
13:19
Speaker 1: doing things like using walnuts and using mushrooms and oysters
13:22
Speaker 1: as the base of it. Right, they still weren't using tomatoes,
13:26
Speaker 1: even the tomatoes were everywhere, and that was because the
13:29
Speaker 1: Europeans and American colonists or European colonists considered tomatoes poisonous,
13:37
Speaker 1: so they didn't eat tomatoes. They I think they used
13:40
Speaker 1: them as like ornamental plants or something like that. Finally
13:43
Speaker 1: some people started to like try them and tried to
13:46
Speaker 1: convince other people, and then they went through a little
13:48
Speaker 1: period where they were considered medicine. And then finally somebody
13:52
Speaker 1: started adding them too to catch up. And the first
13:56
Speaker 1: tomato catchup recipe appears in an American cookbook to depending
14:00
Speaker 1: on who you ask, either in eighteen twelve or eighteen
14:03
Speaker 1: o one. Yeah, the eighteen twelve when uh, well, yeah,
14:08
Speaker 1: that's the one I found was eighteen twelve, But it
14:10
Speaker 1: still didn't really really take off until post Civil War, uh,
14:15
Speaker 1: And this is eighteen seventy one, when a man named
14:18
Speaker 1: Henry Hines he got together with a doctor, isn't that right? Yes,
14:22
Speaker 1: that guy um Dr Wiley. I can't remember his first name,
14:28
Speaker 1: but he shows up in our f D A does
14:30
Speaker 1: does the FDA protect Americans? Remember that guy who put
14:33
Speaker 1: together that group of people who would like eat preservatives
14:37
Speaker 1: until they were poisoned to find out whether something was
14:41
Speaker 1: poisonous or not. That was the guy who set up
14:44
Speaker 1: that squad. Yeah, Dr Harvey Washington Wiley. Yeah, So his
14:50
Speaker 1: whole deal was for for a while there. Ketchup was
14:52
Speaker 1: had some really nasty chemicals in it. Uh, some of
14:56
Speaker 1: them had and these were all preservatives. Some of it
14:58
Speaker 1: was cold tar um that gave it the red color uh,
15:02
Speaker 1: and then sodium benzoit benzoate and that helped to retard spoilage.
15:10
Speaker 1: So it was really nasty stuff and he kind of
15:13
Speaker 1: first championed um that this stuff is harmful to your health.
15:17
Speaker 1: So he got together with Henry J. Hines, who was
15:20
Speaker 1: producing Ketchup in eighteen seventy six, and they were like,
15:22
Speaker 1: you know what if you use really good because at
15:26
Speaker 1: the time the ketchup they were making was from like
15:28
Speaker 1: scraps of tomatoes that were kind of kind of like
15:31
Speaker 1: junk tomatoes, and they said, you know, if you use
15:34
Speaker 1: good ripe red tomatoes as your base, it has a
15:37
Speaker 1: natural preservative in it called pecton um, and it really
15:43
Speaker 1: you know, we got to ramp up the vinegar because
15:46
Speaker 1: that'll help out with the spoilage, and all of a sudden,
15:48
Speaker 1: we don't need to use chemicals anymore, right, which was
15:50
Speaker 1: a huge breakthrough. And the reason why there are so
15:52
Speaker 1: many preservatives in ketchup was because tomatoes have a pretty
15:57
Speaker 1: short growing season. It's like mid augu to mid October,
16:01
Speaker 1: and so the only time during the year you could
16:04
Speaker 1: make fresh ketchup was those two months, and you couldn't
16:08
Speaker 1: make a year's worth of ketchup. Like by this time,
16:10
Speaker 1: people were buying millions of bottles of ketchup in America
16:13
Speaker 1: alone a year, right, So you couldn't make all that
16:16
Speaker 1: in two months. So you had to preserve the pulp.
16:18
Speaker 1: But they took terrible standards and practices to preserving. So
16:24
Speaker 1: when you opened up that tub of pulp, you know,
16:27
Speaker 1: come July to make some to make some some new ketchup,
16:32
Speaker 1: it was totally spoiled, ridden with bacteria. It was very
16:36
Speaker 1: dangerous stuff to begin with, and that was the basis
16:38
Speaker 1: that they used to start with. So it was really
16:43
Speaker 1: bad stuff. And when Hines created this preservative free version
16:48
Speaker 1: of Ketchup, it was a huge, huge breakthrough. Yeah, and uh,
16:53
Speaker 1: way back in nine even created that iconic octagonal ketchup
16:57
Speaker 1: bottle that you cannot buying stores anymore as far as
17:01
Speaker 1: I know, but you can still get in restaurants. You
17:04
Speaker 1: can take them from restaurants, just leave an extra good tip.
17:07
Speaker 1: All right. So let's take a break here and we'll
17:09
Speaker 1: get back and talk about this foul condiment right after this.
17:26
Speaker 1: M h. All right, So today, catch up is basically tomatoes, salt, yeah, vinegar, okay,
17:45
Speaker 1: onion powder or some spice, some kind of sweetener. Uh,
17:51
Speaker 1: either a lot of sugar or a lot of corn
17:54
Speaker 1: syrup or high fruit toast corn syrup. Yeah, it's I
17:58
Speaker 1: think high fruit toast corn serves the standard. And I
18:01
Speaker 1: think it was Hunts that first came out with a
18:04
Speaker 1: a brand that didn't have high fruit toast corn syrup,
18:07
Speaker 1: and they touted it all up and down the avenue
18:09
Speaker 1: and Hines is far and away, like, since I don't
18:12
Speaker 1: do catch up. I made the bad mistake of buying
18:16
Speaker 1: the wrong ketchup one time for Emily. Oh what what
18:19
Speaker 1: kind did you get it? I think it was hunts,
18:21
Speaker 1: and you know she was like no, no, no, no, no,
18:24
Speaker 1: it's like, don't bring any hunts and God forbid any
18:27
Speaker 1: del Monty ketchup. It's outshold, it's Heinz Heinz Hines in
18:32
Speaker 1: my house and uh it is far and away the
18:35
Speaker 1: the leader. I think they have what like sixty or
18:38
Speaker 1: so percent of the market share that's in the US.
18:41
Speaker 1: They have about thirty of the global market. So like
18:44
Speaker 1: not bad Hines is synonymous literally with Ketchup around the world.
18:50
Speaker 1: That's everybody knows Hinz ketchup. Right. We should have gotten
18:53
Speaker 1: them as a sponsor, Yeah, we should, But then we
18:55
Speaker 1: wouldn't have been able to do a show about ketchup values.
18:59
Speaker 1: Yeah we do, We really do, Chuck, congratulations to you
19:02
Speaker 1: on your value and so um ketchup is much more standardized.
19:08
Speaker 1: Depending on who you ask, it's either incredibly toxic or
19:13
Speaker 1: actually has some health benefits. Could be both. Right, there's
19:17
Speaker 1: a I said. I think I already said that. There
19:21
Speaker 1: was a period where tomatoes were seen as medicine. Back
19:24
Speaker 1: in the day. They had tomato pills. Yeah, they had
19:27
Speaker 1: tomato pills, and actually they had ketchup pills too. There
19:30
Speaker 1: was a doctor in Ohio who stole the ideas of
19:33
Speaker 1: another doctor in Michigan and went to a guy who
19:37
Speaker 1: was selling patent medicine and said, hey, man, tomatoes are
19:43
Speaker 1: super healthy, and so by extension, ketchup should be super healthy.
19:48
Speaker 1: And I believe that they do things like UM treat
19:53
Speaker 1: indigestion by removing bile from the body, diarrhea, ketchup, got jaundice,
20:01
Speaker 1: ketchup pills, right about rhematism or headaches? Well, so this
20:05
Speaker 1: is where it starts to get a little wacky. Right.
20:07
Speaker 1: They started selling Doctor Mills compound extract of tomato, and
20:11
Speaker 1: they were successful. It's just back in eighteen thirty five,
20:14
Speaker 1: and they were successful in a bunch of imitators came
20:16
Speaker 1: on the market, and UM, all of a sudden it
20:21
Speaker 1: was not so so great any longer. Well, no, because
20:24
Speaker 1: a lot of them didn't even have tomatoes in them.
20:26
Speaker 1: They were fraudulent ketchup pills, or they were laxatives acting
20:31
Speaker 1: as laxatives, and so that caused the great tomato pill
20:34
Speaker 1: market crash of eighteen forty. But today we're much smarter
20:38
Speaker 1: and rather than catchup pills, we take tomato pills also
20:41
Speaker 1: known as lacapine supplements. Yeah, because like apinas, that's the
20:46
Speaker 1: good stuff that you're looking for that has been shown
20:50
Speaker 1: to help cancer patients specifically. I think the one that
20:54
Speaker 1: they've actually proven is prostate cancer, right, so they haven't
20:58
Speaker 1: proven it, but that one's shown there's been the most
21:00
Speaker 1: like positive studies, but even still the jury is still
21:03
Speaker 1: out on that one. But but yes, prestate cancer is
21:07
Speaker 1: the one that they roundly point to and say, lycopene
21:10
Speaker 1: really helps with this, and at least some studies have
21:12
Speaker 1: shown that they, like a pine, somehow disrupts communication between
21:18
Speaker 1: cancer cells and um it. It retards the growth of
21:23
Speaker 1: blood vessels to the cancer cells, so they don't get
21:27
Speaker 1: they can't grow as well. And apparently the body produces
21:30
Speaker 1: like apene naturally, but also readily absorbs and uses it too.
21:34
Speaker 1: And one of the great sources of lycopene is tomatoes.
21:38
Speaker 1: Lecopeine gives tomatoes, among other things, it's red color. But
21:43
Speaker 1: the amazing thing about it is, if you eat a
21:45
Speaker 1: raw tomato right now, you're not going to absorb as
21:48
Speaker 1: much like a pine as if you ate some ketchup
21:51
Speaker 1: right now. It's gotta be cooked. Yeah, it releases the likecopiner,
21:55
Speaker 1: it makes it more readily available to human body. We
21:57
Speaker 1: should say yeah, but they also say, even if it
22:01
Speaker 1: does help, it's like, you know, a little catchup on
22:04
Speaker 1: a hamburger is not nearly enough to really do you
22:07
Speaker 1: a lot of good. You know, it's something like um
22:11
Speaker 1: uh to two point five milligrams of lycopene in a
22:15
Speaker 1: table spoonful ketchup. You say, well, I'll just eat a
22:18
Speaker 1: bunch of ketchup. The problem is is if you eat,
22:21
Speaker 1: say like a half a cup about seven tablespoons of ketchup,
22:24
Speaker 1: but you just have to be a weirdo anyway to
22:26
Speaker 1: do that, you're getting about three quarters of your daily
22:29
Speaker 1: sodium intake and four key spoons of added sugar as well,
22:34
Speaker 1: where you're just better off like eating some tomato sauce instead. Yeah.
22:39
Speaker 1: But the point is if lycopene helps humans, which the
22:44
Speaker 1: jury is still out, but it looks like it's possible,
22:47
Speaker 1: then catch up actually can help humans by giving a
22:50
Speaker 1: little extra lycopene. That's right, just catch up in your
22:54
Speaker 1: on your tomato sauce. Yeah, and all these things can
22:59
Speaker 1: add up time. So Ketchup was was selling well in
23:04
Speaker 1: America post Civil War you got the tomato going. Now
23:08
Speaker 1: everyone loves it. But there was a problem early on
23:12
Speaker 1: with ketchup that took a long long time to fully solve.
23:17
Speaker 1: Um and I bet you they're still sort of working
23:19
Speaker 1: on it. Is that ketch up. Anyone who grew up
23:21
Speaker 1: in the seventies and eighties and loved ketchup at a
23:25
Speaker 1: diner would have a hard time getting the ketchup out
23:28
Speaker 1: of that glass bottle, and they were There were all
23:31
Speaker 1: kinds of tricks. I remember. One of them was that
23:34
Speaker 1: if you tapped on the fifty seven and the on
23:37
Speaker 1: the label was that it that it would come out better.
23:42
Speaker 1: Then you had the jackass who would just smashed the
23:45
Speaker 1: bottom of it until ketchup would shoot out all across
23:49
Speaker 1: the table. That works but not well, or the more
23:53
Speaker 1: sheepish person at the diner might stick a butter knife
23:57
Speaker 1: in there and be like, die ketchup and go and
24:00
Speaker 1: coax it out. And the reason all this is happening
24:03
Speaker 1: is because catch up and this is a good little
24:05
Speaker 1: dinner party. Factoid. UH is a non Newtonian fluid. So
24:11
Speaker 1: if you ever change your oil or or even pour
24:16
Speaker 1: water out of a cup, you will notice that all
24:18
Speaker 1: pours out at the same rate. It has a single viscosity.
24:22
Speaker 1: It's a Newtonian fluid Newton's like catch up. It can
24:28
Speaker 1: start to come out very slowly and then all of
24:31
Speaker 1: a sudden it starts picking up steam and coming out
24:33
Speaker 1: of that bottle. And that's when you know you're really cooking. Uh.
24:36
Speaker 1: That's has different external forces acting upon it to either
24:41
Speaker 1: increase or decrease that viscosity. Right, So it has multiple viscosities,
24:48
Speaker 1: which makes it a non Newtonian fluid. Right, And when
24:51
Speaker 1: you when you put force on its, specifically sheer force,
24:56
Speaker 1: it changes the viscosity. It actually decreases the viscosity of
25:01
Speaker 1: the ketchup, which increases the flow rate, which means it
25:04
Speaker 1: comes out of the bottle faster. And one of the
25:07
Speaker 1: ways that you can introduce sheer force s h e
25:11
Speaker 1: A r um is to tap on the bottle. That
25:15
Speaker 1: concussive force loluses or changes the viscosity and the ketchup
25:20
Speaker 1: flows more quickly. So it actually is true. Yeah, that
25:25
Speaker 1: tapping on the embossed fifty seven, the one that was
25:28
Speaker 1: like embossed on the bottle, that's that's the perfect spot
25:33
Speaker 1: to tap because if you hit it with the heel
25:36
Speaker 1: of your palm onto the rear of the bottle, if
25:39
Speaker 1: you hit it, if you write, if you do that lightly,
25:44
Speaker 1: all you're doing is is reducing the viscosity of the
25:48
Speaker 1: ketchup right in the rear. But the stuff toward the
25:50
Speaker 1: neck of the bottle that you're trying to get out,
25:52
Speaker 1: it remains highly viscous. Right. If you tap towards the
25:56
Speaker 1: neck of the bottle, you're going to reduce the viscosity
25:59
Speaker 1: of the ketchup that's up there in front, and it'll
26:01
Speaker 1: start to slide out if you hit that thing on
26:03
Speaker 1: the bottom hard enough that you change the viscosity of
26:07
Speaker 1: all the catch up inside. Yeah, it's gonna come shooting out,
26:10
Speaker 1: and you're gonna look like an idiot. All your friends
26:12
Speaker 1: are gonna laugh at you, and you'll die alone. That's right.
26:16
Speaker 1: So they had a problem with this, and they thought
26:19
Speaker 1: in night, what about ketchup packets. This kind of solves
26:22
Speaker 1: that problem. You can squeeze it out, uh, And they said, yeah,
26:25
Speaker 1: that's kind of neat. It might do well for restaurants,
26:28
Speaker 1: but no one's gonna have a ziploc bag full of
26:31
Speaker 1: ketchup packets in their fridge unless you're my mom, and
26:35
Speaker 1: they're from like eight different fast food restaurants. Uh, God
26:39
Speaker 1: bless her um, so that you know those are still around.
26:43
Speaker 1: But it finally it took till night three to come
26:46
Speaker 1: up with the plastic squeeze bottle, which still didn't fully
26:50
Speaker 1: work um because, as this our own article points out,
26:54
Speaker 1: they made funny farting noises, which I guess is unseemly
26:58
Speaker 1: at a dinner table. Sure. Uh. And then that what
27:01
Speaker 1: the industry insiders called serum, that thin, watery kind of
27:07
Speaker 1: gross stuff that nobody wants on their their hamburger hot
27:11
Speaker 1: dog catchup juice. Yeah, toward the end, that serum comes
27:14
Speaker 1: out and nobody wants that. So those squeeze bottles weren't
27:17
Speaker 1: the ultimate solve. Yeah, it's just it's basically just separated
27:21
Speaker 1: water separated from the ketchup solids. And there's their actual
27:27
Speaker 1: academic papers on this conundrum, this problem with serum separation
27:34
Speaker 1: and catchup. No, I'm sure people trying to figure out
27:36
Speaker 1: how to how to get get around it. They I
27:39
Speaker 1: think they've hybridized a new kind of tomato that um
27:43
Speaker 1: allows for less serum separation once processed in to catch up.
27:46
Speaker 1: Even what couldn't you to shake it up. I'm a novice,
27:49
Speaker 1: but yeah, you do. You do shake it up, and
27:51
Speaker 1: it typically works. But and I think two thousand two
27:56
Speaker 1: Hinds and Hunts and apparently Hunts was working on at first,
28:00
Speaker 1: and Heinz got wind of it and started their own project.
28:03
Speaker 1: But almost simultaneously, Hinds and Hunts released Um, a new
28:08
Speaker 1: type of squeeze bottle that you could stand upside down.
28:12
Speaker 1: Such up stayed towards the bottom right, and it was
28:16
Speaker 1: actually designed to catch the ketchup juice, the serum and
28:21
Speaker 1: remix it back into the ketchup solids as it flowed out.
28:25
Speaker 1: That's right. A the dude named Paul Brown Um is
28:30
Speaker 1: the hero too many because he created the silicone valve
28:35
Speaker 1: and it wasn't just for ketchup. In fact, I don't
28:36
Speaker 1: even know if it was. Originally it was for shamp
28:39
Speaker 1: It was for shampoos. I think that he was trying
28:42
Speaker 1: to come up with well that makes sense, but he's
28:43
Speaker 1: a hero to catchup lovers. So these these uh liquid valves,
28:47
Speaker 1: they had right angle slits cut into the valve, so
28:51
Speaker 1: when you squeeze a bottle, it flows out nice and neat,
28:54
Speaker 1: and then they close back up. When you stop squeezing,
28:56
Speaker 1: which seals it back up inside the bottle, and then
29:00
Speaker 1: revolutionary it's a dome that has the slits cut into
29:03
Speaker 1: the side of it, and then around the dome, it's
29:06
Speaker 1: a place where the serum collects, and then as the
29:08
Speaker 1: ketchup is moving out, it's supposed to mix back in together.
29:11
Speaker 1: So funny how much science has gone into this right
29:13
Speaker 1: just to get the ketchup right, and it still isn't perfect.
29:16
Speaker 1: Like you, you, anybody who uses this bottle knows that
29:19
Speaker 1: you still get ketchup juice when you first scored it,
29:21
Speaker 1: unless you shake it first. Yeah, and even then you're
29:25
Speaker 1: still gonna get a little serum. It's just a fact
29:27
Speaker 1: of life, you know. You just you don't want to
29:30
Speaker 1: You don't want to do it on a bad day
29:32
Speaker 1: because that can be the thing that that's straw that
29:34
Speaker 1: just breaks the camels back, you know, where you just
29:37
Speaker 1: suddenly you're sobbing standing in your kitchen holding that squeeze
29:41
Speaker 1: bottle of ketchup. See, that's why you go for mayonnaise
29:43
Speaker 1: because although it is a non Newtonian fluid, uh, there's
29:46
Speaker 1: no mannaise serum. Did you finish your cupie, manonnaise. Yet
29:50
Speaker 1: I did, and I need to go to the little
29:52
Speaker 1: martin near my house to see if they have more,
29:54
Speaker 1: any any halfway decent Asian market will have it. I'm
29:59
Speaker 1: sure they do. I mean you can buy uh macha
30:02
Speaker 1: powder and eel, so I'm sure by this stuff we
30:04
Speaker 1: will have alright. So two thousand two is when that
30:08
Speaker 1: new valve was introduced by Hines and Hunts. Uh. It
30:12
Speaker 1: doesn't mention poor del Monty. I wouldn't feel too bad
30:15
Speaker 1: for them though they're still They're still sell a lot
30:17
Speaker 1: of Ketchup. Yeah, they're still making that money. You know.
30:21
Speaker 1: I want to know. I want to hear from people
30:22
Speaker 1: though that are like, no, I'm a del Montey man.
30:25
Speaker 1: There's somebody somebody out there. We want to hear from
30:28
Speaker 1: the legit ones, not hipster ones. Yeah. Yeah, like I
30:34
Speaker 1: like Mallard and del Monty Ketchup and PBR I don't um.
30:40
Speaker 1: So two thousand two was when that was admitted and
30:43
Speaker 1: then I'm sorry, implemented, and then there was that still
30:47
Speaker 1: final problem apparently with Ketchup, where you get to the
30:50
Speaker 1: bottom of the bottle of those squeeze bottles and you
30:52
Speaker 1: can't get it all out. And that was solved with
30:55
Speaker 1: a little bit of technology courtesy of m I T
30:59
Speaker 1: called liquid lied. Yeah. I don't know if they've implemented
31:02
Speaker 1: this yet. It sounds like, um, adding something that is
31:07
Speaker 1: really unnecessary that could conceivably be toxic. Oh is it
31:11
Speaker 1: not in there yet? I don't believe so. From the
31:14
Speaker 1: House Stuff Works article makes it sound like they've invented
31:16
Speaker 1: it and they're planning on it. Got you haven't put
31:18
Speaker 1: it in yet? Yeah. So the thing with liquid glide,
31:21
Speaker 1: I looked up what that was all about, and I
31:23
Speaker 1: think the deal is is it essentially sort of is
31:26
Speaker 1: a coating on the inside of the bottle that makes
31:29
Speaker 1: the inside of the bottle pre wet in a way. Okay,
31:34
Speaker 1: that's slippery. That um that What was it that Clark
31:40
Speaker 1: Griswold came up with in Christmas vacation? That was like
31:43
Speaker 1: a silicone that he ended up putting on the that's
31:46
Speaker 1: liquid glide. Yeah. Basically I thought if there was gonna
31:50
Speaker 1: be any vacation reference in this, it would be real
31:53
Speaker 1: to me to catch a betty What was that one?
31:56
Speaker 1: And that was when he spooned. Yeah, he spooned the
31:59
Speaker 1: catch up on the sandwich and it was kind of
32:01
Speaker 1: this chunky uh in real to me to catch up,
32:04
Speaker 1: and he went, nothing but the best clark uh so
32:09
Speaker 1: liquid glide. By all accounts is they say food safe. Um,
32:15
Speaker 1: but I always wonder about this stuff, Like I don't
32:18
Speaker 1: trust the FDA, So I'm not gonna say that I don't.
32:22
Speaker 1: I don't fully trust the FDA in all cases. So
32:26
Speaker 1: I just can't imagine that that this that we haven't
32:30
Speaker 1: been poisoning ourselves all along with food containers. You know,
32:34
Speaker 1: don't you wonder like if there's going to be that
32:37
Speaker 1: revelation that like it's a cookbook moment or soil and
32:42
Speaker 1: green as humans, just that that moment where we come
32:45
Speaker 1: to realize that this beep whateverything it is is this
32:52
Speaker 1: is the thing that's been giving everyone who's ever had
32:55
Speaker 1: cancer since it's been invented cancer, you know, like this
32:59
Speaker 1: is the smoking one. Uh. Don't you just think that
33:01
Speaker 1: there's got to be I assume it's just plastics in general.
33:05
Speaker 1: I think it's a mix of a lot of things
33:07
Speaker 1: of modern manufacturing, so and farming and pesticides and I mean,
33:14
Speaker 1: you name it so depressing. Should we take a break. Yeah,
33:19
Speaker 1: maybe we can pull this one back from the brink.
33:21
Speaker 1: All right, we're gonna get to catch up versus cats up,
33:24
Speaker 1: which I know everyone wants to know about. All right, Chuck,
33:48
Speaker 1: we shouldn't put it off any longer, all right, hit me?
33:51
Speaker 1: So catch up k E T C h U p
33:55
Speaker 1: y versus cats up c A T s up. Weird
33:59
Speaker 1: the a hou stuff Works article I didn't see. I
34:02
Speaker 1: didn't actually look, but I didn't see this anywhere else.
34:05
Speaker 1: Is that they're pronounced the same, correct. Have you ever
34:08
Speaker 1: heard that? So you you've seen people say ketchup and
34:12
Speaker 1: you knew that in their mind they saw the word
34:14
Speaker 1: cats up. All right, I did not realize that. I yes,
34:20
Speaker 1: but I always say ketchup. I say cats up like mockingly,
34:25
Speaker 1: but I that's how I pronounce it, you know. But
34:27
Speaker 1: apparently the they're both just bastardizations anglicizations of whatever word
34:37
Speaker 1: catchup originally comes from either that Fujian um word or
34:42
Speaker 1: the Malaysian word for for again that that anchovy fermented paste.
34:49
Speaker 1: And so I think Hines used ketchup starting pretty early on. Correct. Yes,
34:54
Speaker 1: So that's an interesting story, and you just basically told
34:57
Speaker 1: the whole thing. Well, yeah, it came Hines, even though
35:01
Speaker 1: they're like the global the global leader in in ketchup.
35:05
Speaker 1: They came to the market pretty late, like thirty years
35:08
Speaker 1: after Ketchup was sold and mass produced in the US.
35:13
Speaker 1: Hines came along finally, and they wanted to distinguish themselves
35:17
Speaker 1: from their competitors, so they used ketchup. But ketchup wasn't
35:20
Speaker 1: a new word. It was the original word. If you
35:22
Speaker 1: look back at like some of those eighteenth century recipes,
35:25
Speaker 1: it's ketchup k E T c h up. And then
35:28
Speaker 1: apparently sometime in the eighteenth century people started calling it
35:32
Speaker 1: cats up, and so that was the preferred term spelling.
35:37
Speaker 1: And then Hines distinguished themselves and brought ketchup spelling. This
35:42
Speaker 1: the popularized spelling with the K back. Because they got
35:46
Speaker 1: market share, that became the norm exactly. And then so
35:49
Speaker 1: it was del Monte, who was the big outlier for
35:52
Speaker 1: years and years and years had when they finally said,
35:57
Speaker 1: all right, no more cats up, go home with ketchup,
36:02
Speaker 1: and they did. What about this other thing that I
36:05
Speaker 1: know a lot of people have argued over um for generations,
36:10
Speaker 1: is fridge or no fridge? So I mean, it's got
36:15
Speaker 1: a lot of vinegren. It it's supposedly as far as
36:18
Speaker 1: Hinz is concerned. They say it's it's shelf stable, meaning
36:22
Speaker 1: that even after you open it, it's got enough stuff
36:25
Speaker 1: in it that it's going to stay fine right outside
36:30
Speaker 1: of the fridge. But they still recommend keeping it in
36:32
Speaker 1: the fridge. Yeah, they say this is direct quote from Hines.
36:37
Speaker 1: Whoever the the latest Hinds Air is. I think it's
36:41
Speaker 1: John Kerry. Oh right, wasn't that wouldn't his wife the
36:45
Speaker 1: Hinds Air? Yeah, Teresa, Teresa Hines? Right? So John Kerry
36:49
Speaker 1: says because of its natural cidity, it shall stable. However,
36:53
Speaker 1: it's stability after opening can be affected by storage conditions,
36:57
Speaker 1: so we recommend, like any process food, it be refrigerated
36:59
Speaker 1: after opening. So, in other words, if you live in Yuma, Arizona,
37:04
Speaker 1: you might not want to keep your catchup in and
37:06
Speaker 1: you don't have air conditioning. You might not want to
37:09
Speaker 1: keep your catchup on the table, but you probably could
37:13
Speaker 1: if you really wanted to. But if you lived in
37:15
Speaker 1: southern California, where the breeze is always cool and the
37:19
Speaker 1: air is always clean, then yea, then you might wanna.
37:25
Speaker 1: You know, you could put it on your table and
37:26
Speaker 1: you probably be fine. Yeah, and again it's kind of
37:28
Speaker 1: like a number of different preservatives in it. It's got vinegar,
37:31
Speaker 1: and it has sugar, which is a preservative, has pecked
37:35
Speaker 1: and naturally found in tomatoes. It's a preservative. It's probably
37:39
Speaker 1: gonna be fine, but but keep it in the fridge,
37:41
Speaker 1: I mean want to. It's almost than us unless you
37:44
Speaker 1: have like if you don't have enough room in your
37:46
Speaker 1: fridge for the bottle of cats up, then you have
37:49
Speaker 1: too much. Uh, salsa and sarracha, right, sar Racha, sa racha,
37:56
Speaker 1: you hipster, you Saracha is really good actually, and in
38:00
Speaker 1: fact that as we'll get to that, there are ratcha ketchups.
38:04
Speaker 1: They're pretty popular these days because this article says millennials
38:08
Speaker 1: like their spice more than their parents. But depending on
38:13
Speaker 1: where you are in the world. Uh, there are all
38:17
Speaker 1: flavors of ketchups and all ways to use ketchup depending
38:21
Speaker 1: on where you are. Yeah, And I just want to say,
38:23
Speaker 1: I love how that was put. Can't you see a
38:25
Speaker 1: hipster's parent coming to them and be like, what do
38:27
Speaker 1: you like more your spice or me, I like my
38:32
Speaker 1: spice more than my parents. Well, you know that's not
38:34
Speaker 1: what they meant, right, I know, but let's take a
38:37
Speaker 1: tour around the world. I know you were leaning up
38:39
Speaker 1: to I just had to double back to that. All right,
38:42
Speaker 1: let's go to uh, let's go to jolly old England
38:44
Speaker 1: or maybe then as weight Light even because apparently they
38:49
Speaker 1: like sweeter ketchup in those two places. Yeah. And in
38:52
Speaker 1: the Philippines they like sweet ketchup, but they like sweet
38:55
Speaker 1: ketchup that's made from a banana base rather than a
38:58
Speaker 1: tomato base. But they're not crazy over there, so they
39:02
Speaker 1: die it red so it looks like tomato ketchup. Yeah.
39:06
Speaker 1: And we also should say that in England they might
39:08
Speaker 1: be more apt to reach for the HP sauce before
39:10
Speaker 1: they catch up though, right, the brown sauce. Yes, they
39:13
Speaker 1: love that stuff. Yeah. I think that's their number one
39:15
Speaker 1: condiment over there. HP sauce. What do they just call it?
39:18
Speaker 1: The brown sauce? They call it the brown, the brown,
39:22
Speaker 1: that's heroin, big brown, No, big brown. Apparently. Americans, like
39:28
Speaker 1: we said, uh, well, we eat a lot of catchup,
39:30
Speaker 1: but we're not the leading consumer because the Fins and
39:34
Speaker 1: the Canadians love the stuff more than we do even, Yeah,
39:37
Speaker 1: which is pretty shameful America, pretty shameful. Yeah, mayonnaise and
39:43
Speaker 1: salsa so um. In China, Jamaica and I believe Thailand
39:52
Speaker 1: they like to put ketchup on fried chicken. I gotta
39:56
Speaker 1: try that one. What about pizza, uh, Eastern Eastern Europe apparently,
40:04
Speaker 1: and Trinidad, India, Japan, in Poland. That's how you know
40:07
Speaker 1: it's good man. That is a diverse collection of countries
40:10
Speaker 1: that all put ketchup on their pizza. You know what's
40:13
Speaker 1: funny is my friend Eddie, I can say all of
40:18
Speaker 1: these foods ranch dressing. Well, yeah, I mean ranch stressing
40:22
Speaker 1: should be the number one condiment in the world. Chuck,
40:25
Speaker 1: hold on, I have to tell you something. You have
40:27
Speaker 1: to go to Japan one in these days. Right there
40:30
Speaker 1: are over there they Oh, I thought it was just
40:35
Speaker 1: understood you have a standing invitation to come to Japan
40:37
Speaker 1: every time we got because you are the ambassador. All right,
40:40
Speaker 1: I got the sash and everything, But Japan's misspelled. Um,
40:45
Speaker 1: it's a They have pizza over there and rather than
40:48
Speaker 1: tomato sauce. It's gonna knock your socks off. They use
40:51
Speaker 1: that Japanese mayo what with corn and sometimes ham like
40:58
Speaker 1: pan chetta or something like that. Right, So you've got
41:00
Speaker 1: a dough, then you've got a spread of mayonnaise, corn
41:06
Speaker 1: off the cob and ham. Yes, and it is mind
41:11
Speaker 1: blowingly good. Is there cheese? I don't remember if there's no.
41:18
Speaker 1: They're not big on They're not big on cheese or dairy.
41:21
Speaker 1: They don't have that much room for cows. All the
41:24
Speaker 1: all the cows they have are like Kobe beef cows.
41:27
Speaker 1: I think that's what they kind of dedicate their cow
41:29
Speaker 1: space too. Did ever tell you my story of being
41:31
Speaker 1: at the Chinese restaurant when I was a kid? Uh?
41:34
Speaker 1: There was a guy getting take out and uh, he
41:38
Speaker 1: went through about uh probably about five or six different things,
41:42
Speaker 1: asking if it had cheese on it, like egg rolds
41:45
Speaker 1: have cheese on it? Uh, Google, guy pants have cheese
41:48
Speaker 1: on it? And that the sweet Chinese owner is kind
41:51
Speaker 1: of an older guy kept saying like no, no, no, no.
41:53
Speaker 1: And at the very after like the fifth thing, the
41:56
Speaker 1: guys stopped them and said, uh, and it's very sweet
42:00
Speaker 1: Chinese American accent that no Chinese food has cheese on it.
42:04
Speaker 1: Really was the guy just messing with him or something? No, man,
42:07
Speaker 1: I think, I don't know. I guess he was just unfamiliar.
42:09
Speaker 1: I mean, this was the nineteen seventies, so uh maybe
42:13
Speaker 1: he you know, didn't have experience with Chinese food. But
42:16
Speaker 1: it's funny as an adult to think about, like melted
42:23
Speaker 1: on Yeah, that's got white American. Uh so Sweden, if
42:30
Speaker 1: you go to Sweden, they will actually squeeze catch up
42:33
Speaker 1: over their pasta. That's like, um, honey boo boo. Really yeah,
42:39
Speaker 1: they used to put and I never really watched this show,
42:41
Speaker 1: but I mean I was a conscious human being back then,
42:45
Speaker 1: so I was aware of this. But they would they
42:48
Speaker 1: would cook pasta and then put butter on it and
42:51
Speaker 1: then squeeze catch up on him. That was like honey
42:53
Speaker 1: boo boo spaghetti. Oh my god, no comment. We used
42:57
Speaker 1: to be colleagues of honey boo boos at one point.
43:01
Speaker 1: Did they work for Discovery? Yeah, they were all on TLC.
43:06
Speaker 1: I have to rumor to put at that back to
43:09
Speaker 1: my resume. Um where where else? What else we got?
43:15
Speaker 1: What kind of crazy catchups do we have? Okay? So um,
43:18
Speaker 1: all right, you ready for this one? This is I've
43:21
Speaker 1: never heard of this before in Canada. Have you ever
43:23
Speaker 1: had while you wouldn't have, but have you ever seen
43:25
Speaker 1: ketchup potato chips. Uh, yes, they're pretty good. They're better
43:30
Speaker 1: than barbecue chips if you ask me. Hairs makes a
43:33
Speaker 1: good one, right. Apparently the Canadians do some wacky thing
43:37
Speaker 1: with it where they take can they take ketchup potato
43:40
Speaker 1: chips and turn it into a catchup cake of some sort.
43:45
Speaker 1: I've not had this before, but we're gonna be in
43:47
Speaker 1: Toronto and Vancouver this year, so I express multiple catch
43:51
Speaker 1: up cakes. But no, really, you don't really have to
43:55
Speaker 1: make this catch up I should point out to since
43:57
Speaker 1: we're talking about that tour that uh, Toronto and Vancouver
44:01
Speaker 1: are far and away leading in ticket sales right now
44:04
Speaker 1: out of the gate. So Canada, like America, needs to
44:08
Speaker 1: step it up because Canada is kicking your butts man.
44:10
Speaker 1: That's the great thing about doing um multinational tours as
44:14
Speaker 1: you can put one country against the other. Yeah right, yeah,
44:17
Speaker 1: especially as everybody's kind of devolving into nationalism right now,
44:21
Speaker 1: you can really get it coming. Uh. You know what
44:23
Speaker 1: kind of chips that did have the other day was
44:25
Speaker 1: the the what do you call it? The country gravy
44:29
Speaker 1: sausage and country gravy las. Yeah. I haven't tried those.
44:32
Speaker 1: Are they good? Um? Yeah, I mean do you like
44:36
Speaker 1: white gravy sausage gravy? Sure it tastes like that. Really,
44:40
Speaker 1: they nailed it. They nailed it, because sometimes those things
44:43
Speaker 1: are way off. Well, yeah, they have a contest, now,
44:45
Speaker 1: don't they. Yeah, yeah they do. I'm trying to remember
44:48
Speaker 1: some of the other ones because they've they've had some
44:50
Speaker 1: good ones. But um, oh, chicken and waffles. Chicken and
44:56
Speaker 1: waffles one was really good, was it? Yeah? It had
45:00
Speaker 1: like just this hint of maple and but yeah, I
45:02
Speaker 1: kind of tasted a little fried chickenie. It was. It
45:05
Speaker 1: was good. Um what other kinds of crazy catchups do
45:09
Speaker 1: we have? What about catch up ice cream? No? Thank you?
45:13
Speaker 1: So Baskin Robbins apparently came up with it and it
45:15
Speaker 1: died in the lab. But apparently it was based on
45:19
Speaker 1: a Hinz ice cream recipe for Hinz carnival cream. So
45:24
Speaker 1: that was the thing, which I mean again, I would
45:27
Speaker 1: try this stuff. Did I ever tell you about the
45:29
Speaker 1: time you and I went to Plaza Fiesta and tried
45:32
Speaker 1: tuna gelato and it was like it tasted just like
45:37
Speaker 1: raw tuna. It was insane. Never heard of it before
45:42
Speaker 1: and never seen it anywhere else. It was like this
45:44
Speaker 1: one specific place. Had itf youre Ever, if you ever
45:47
Speaker 1: find yourself in Atlanta, Georgia, was some time to kill,
45:50
Speaker 1: go to Plaza Fiesta, try to find the gelato place
45:53
Speaker 1: and see if they have the tuna gelato. They have
45:56
Speaker 1: a good uh cowboys store over there too. Yeah, they
45:58
Speaker 1: have a bunch of them, like good good boots, hats
46:01
Speaker 1: and shirt belts and checkered shirts and brother, if you're
46:04
Speaker 1: throwing a keen signea, that's where you go. Yeah, I'm
46:08
Speaker 1: sure so. Lastly, Chuck, we have to give a shout out.
46:12
Speaker 1: We would be really remiss if we didn't mention that
46:15
Speaker 1: one of tomato is a or catchup is a big
46:20
Speaker 1: ingredient in something called pruno. Yeah, we talked about prison
46:25
Speaker 1: wine in our Prisons episode. I did not. I don't
46:29
Speaker 1: think I remembered that that was. In fact, maybe I
46:32
Speaker 1: didn't know. Did we say that it was an ingredient.
46:35
Speaker 1: I don't think so. I didn't notice it until now.
46:39
Speaker 1: But it's like part of the It's like you use
46:41
Speaker 1: that in sugar packets to feed the fermentation process in
46:45
Speaker 1: a sock. Right. Uh. I don't know if you could
46:51
Speaker 1: make an ass like I think it needs to be
46:52
Speaker 1: a little more air type than that, but maybe not.
46:54
Speaker 1: Maybe you could, although it all just drip out. I'm
46:58
Speaker 1: not sure, man man for the resp I came across,
47:02
Speaker 1: it's like in a like a big gallon sized zip
47:05
Speaker 1: block bag. But yeah, after like they two or three fermentation,
47:08
Speaker 1: you feed it with ketchup packets and sugar gross. Yeah,
47:12
Speaker 1: and then you got some pruno, which you should never try.
47:16
Speaker 1: You got anything else? Yeah, we should cover this thing,
47:18
Speaker 1: this last thing you sent headline Israel ketchup war forces
47:23
Speaker 1: Hines to relabel sauce as tomato seasoning. So in Israel,
47:28
Speaker 1: the leading ketchup maker is uh O s E M
47:32
Speaker 1: O S M. And they have a sixty six percent
47:35
Speaker 1: market share. And uh in Israel, as in most countries,
47:39
Speaker 1: they have food standards where you can only call something
47:42
Speaker 1: something if it has this much of whatever. And apparently
47:45
Speaker 1: Israel's standards are much higher than the US or Europe's. Yeah,
47:49
Speaker 1: so you have to have a certain percentage of tomato
47:51
Speaker 1: concentrate to be labeled tomato ketchup in Israel. And so
47:56
Speaker 1: oh Sim even though they have six mark or sixty
47:59
Speaker 1: six percent market share, went after Hines. They said, hey,
48:04
Speaker 1: we did a study with an independent lab, it had
48:09
Speaker 1: no skin in the game, leading European external laboratory, and
48:14
Speaker 1: they found out that Hines did not have the required
48:16
Speaker 1: percentage of tomato concentrate. So they can't even call it
48:21
Speaker 1: ketchup anymore. And I believe it's being enforced over there, right. Yeah,
48:26
Speaker 1: Well this was from two fifteen, and the thing leaves
48:28
Speaker 1: off I didn't see any updates, but the article leaves
48:31
Speaker 1: off that Hines was petitioning with the Health ministry to
48:35
Speaker 1: change the tomato concentrate requirements down to something like six. Well,
48:42
Speaker 1: here's the thing is, Hines said their claims have no substance. Well,
48:46
Speaker 1: then why are they lobbying to get the percentage lowered? Right?
48:50
Speaker 1: And I think what happened was Hines was selling the
48:54
Speaker 1: same catchup that they sell in Europe and America. And
48:56
Speaker 1: this is just speculation on my part, but they were
48:59
Speaker 1: probably selling the same ketchup that they sell elsewhere but
49:03
Speaker 1: in Israel. But Israel has higher food standards at least
49:06
Speaker 1: as far as their ketchup goes, and their competitor nail
49:10
Speaker 1: them on it. That's what I think happened. But yeah,
49:14
Speaker 1: they can't on the label that they can call it
49:16
Speaker 1: ketch up. In English, but they can't call it ketchup
49:20
Speaker 1: in in Hebrew, they can only call it a seasoning
49:25
Speaker 1: malk ah. It's pretty funny, it is. It's a funny world.
49:30
Speaker 1: Chuck it and now ketchup is done. I guess I
49:34
Speaker 1: didn't think it would take us in our nine hundreds
49:37
Speaker 1: something episode to finally get to ketchup, but we did well,
49:41
Speaker 1: and this now freeze up. Now I have permission to
49:44
Speaker 1: request mayonnaise. Okay, that's a deal, we'll do that all right.
49:49
Speaker 1: Maybe we should just have condiment month. Okay, I like
49:53
Speaker 1: the sound of that. Well. In the meantime, if you
49:57
Speaker 1: want to learn more about ketchup, you can type that
50:00
Speaker 1: in the search bar how stuff works dot com. You
50:02
Speaker 1: can also check out that geo's articles on it. Like
50:06
Speaker 1: I said, fast Code Design, Mental Flaws had a great one,
50:10
Speaker 1: and we got some stuff from our friends at list
50:13
Speaker 1: Verse who had a pretty interesting compilation of some cool
50:17
Speaker 1: tomato facts or catch up facts. And since I said
50:21
Speaker 1: tomato instead of catch up, it's time for listener mail,
50:26
Speaker 1: I'm gonna call this wow signal update. Um, did you
50:30
Speaker 1: get tweets about this? It didn't ignore them all? Because
50:33
Speaker 1: I think this is a lie. Oh, all right, Well,
50:35
Speaker 1: so I think it's propaganda. Here we go. Then, Hey, guys, first,
50:39
Speaker 1: want to let you know that I love the show.
50:40
Speaker 1: I always look forward to new episodes Tuesday Thursday, as
50:43
Speaker 1: well as the selects on Saturday. I know you would
50:46
Speaker 1: be interested to find out that I saw news article
50:48
Speaker 1: the other day that states that an experiment was ran
50:51
Speaker 1: earlier this year based on a paper from the claimed
50:55
Speaker 1: the Wow signal was caused by hydrogen clouds from comments
51:01
Speaker 1: which transisted, uh, transisted, transited that area of the sky
51:07
Speaker 1: back in nine seven. In January this year, those comments
51:11
Speaker 1: transited once again and it was determined they were indeed
51:14
Speaker 1: the source of the signal. Of course, this sparked quite
51:16
Speaker 1: a bit of controversy among those hoping that this was
51:19
Speaker 1: a sign of alien life. But the last it appears
51:21
Speaker 1: that wasn't. So I can't help but be a little disappointed.
51:24
Speaker 1: Ever since learning of the Wild signal, I knew it
51:26
Speaker 1: was a long shot. Anyway, keep up great work. I
51:29
Speaker 1: love to see you in Charleston, South Carolina someday. I'm
51:33
Speaker 1: sure you'd love that city. And Sean Flanagan, I do
51:36
Speaker 1: love Charleston. Yeah, Charleston is a top notch Town. Yeah,
51:40
Speaker 1: I don't know if that's has enough people for us
51:44
Speaker 1: to go, but maybe I don't know. People might come
51:48
Speaker 1: from around the southeast to that show. Who knows that
51:50
Speaker 1: Heckley went to Birmingham. Lets go to Charleston. Yeah, it's
51:52
Speaker 1: I mean us playing there is a good enough reason
51:56
Speaker 1: to get people to go to Charleston. Maybe Bill Murray
51:58
Speaker 1: would come. Oh yeah, is he still there? And know
52:01
Speaker 1: his family is Yeah, he lives there. Okay, I mean
52:04
Speaker 1: he's I think he's got more than one place, but
52:06
Speaker 1: I think he Well, I'll tell you what, if you're listening,
52:10
Speaker 1: we'll list you for our show if you'll come. He's
52:13
Speaker 1: just crazy enough to show up. Yeah. So that's from
52:16
Speaker 1: Sean and uh we had a lot of people right
52:18
Speaker 1: in about the Wild Signal. So yeah, disappointing that everybody
52:22
Speaker 1: bought into it, like, oh no, it's not Aliens, it's
52:26
Speaker 1: this hydrogen cloud. Stupid comments. Well, if you want to
52:32
Speaker 1: get in touch with us, you can tweet to us
52:35
Speaker 1: or at s y s K podcast that I'm at,
52:37
Speaker 1: Josh Underscore, um Underscore Clark. You can hang out with
52:41
Speaker 1: Chuck on Facebook at Charles W. Chuck Bryant or at
52:45
Speaker 1: Stuff you Should Know. You can send us all an
52:47
Speaker 1: email to Stuff podcast at how Stuffworks dot com and
52:50
Speaker 1: has always joined us at our home on the web.
52:52
Speaker 1: Stuff you Should Know dot com For more on this
52:59
Speaker 1: and thousands of other topics. Is it how stuff Works
53:01
Speaker 1: dot com MHM