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Selects: How Ketchup Works · Stuff You Should Know

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