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How Food Tasters Work · Stuff You Should Know

0:01
Speaker 1: Welcome to you Stuff you Should Know from House Stuff
0:04
Speaker 1: Works dot com. Hey, and welcome to the podcast. I'm
0:12
Speaker 1: Josh Clark, and there's Charles W. Chuck Bryant, Jerry's over there.
0:17
Speaker 1: This is Stuff you Should Know the podcast. Yeah, Hey, dude, Hey,
0:25
Speaker 1: what is that swetty balls? Bob Ross? Oh man, I
0:29
Speaker 1: could sleep to that guy like no golf tournament that's
0:32
Speaker 1: ever existed. I love that guy. Yeah, he's the lovable dude. Yeah,
0:38
Speaker 1: and you know what, He's on our list of people
0:40
Speaker 1: that I want to buyo on our show, along with
0:43
Speaker 1: Dr SEUs and Mr Rogers. There's a few of those
0:46
Speaker 1: icons out there that I still want to tackle. Okay,
0:50
Speaker 1: let's do it. Yeah, let's do it right now. Let's
0:53
Speaker 1: just scrap. What we're gonna do is start making up
0:55
Speaker 1: stuff about Bob Ross. Probably might be better than what's coming.
0:59
Speaker 1: This is bad food tasters. No, it's it's it's not
1:03
Speaker 1: that bad. You know why it's not bad because everybody
1:06
Speaker 1: out there who's ever even thought of the concept of
1:09
Speaker 1: food tasters and then learned that it's a real thing,
1:11
Speaker 1: has this great conception of it. It's a bubble that
1:14
Speaker 1: we now get to come along and burst yeah, I
1:17
Speaker 1: love ones like that. Yeah, that's true. You're like, oh,
1:20
Speaker 1: you have a great fantasy about something not anymore. Yeah,
1:22
Speaker 1: here's ugly stark reality. We should change the name of
1:25
Speaker 1: our show to dream Squashers. Oh that's not bad like that? Yeah,
1:32
Speaker 1: remember that. We could create a TV show where like
1:34
Speaker 1: we de renovate someone's house, like we trash it. Yeah,
1:38
Speaker 1: dream Squashers and then move a semile of the way
1:40
Speaker 1: and be like, here's your new house. It's just a
1:42
Speaker 1: starter home. You thought you love. It's awful. Now I
1:45
Speaker 1: pooped on the porch. Oh, Man Cooper is gonna love
1:51
Speaker 1: that one. Who Aaron Cooper? Oh yeah, what do you
1:54
Speaker 1: mean who? It's funny because for people that don't know
1:58
Speaker 1: Aaron Cooper one of our oldest and dearest, most dedicated listeners. Um,
2:03
Speaker 1: and I don't mean old as an age um. Although
2:06
Speaker 1: he's no spring Chicken um of Kansas, which is why
2:09
Speaker 1: we make fun of Kansas lovingly. He is our photoshop
2:13
Speaker 1: guru and does all our great funny photoshop things. Uh.
2:17
Speaker 1: And I we met him in Denver, came over and
2:21
Speaker 1: saw the show, came backstage, and I gave him a
2:24
Speaker 1: big toothless grin and a photo and just said have
2:28
Speaker 1: fun with that one. Coope. Yeah, and it's like been
2:32
Speaker 1: comedy gold since then. Yeah, he's good. Let's say about
2:35
Speaker 1: a third of our new photoshop pictures are my big
2:37
Speaker 1: goofy toothless smile. Yeah, it's just hard to resist putting
2:41
Speaker 1: that in there. He did one of my favorites of
2:43
Speaker 1: all time, which is me over Jack Nicholson's face coming
2:49
Speaker 1: through the door. Oh yeah, Yeah, that's a good one.
2:52
Speaker 1: And it's uncanny what that guy can do with photoshop.
2:54
Speaker 1: It looks like I was in the signe. Pretty great.
2:57
Speaker 1: So I salute you Aaron Cooper. Wait, go Coop. We
3:00
Speaker 1: should salute a listener for every show, yeah, or maybe
3:04
Speaker 1: just that once. Okay, So food tasting, yes, there is
3:10
Speaker 1: legitimately a profession out there. Whether it's full time or
3:16
Speaker 1: part time. It depends where you are paid to taste
3:21
Speaker 1: test food and it can be amazing food, chocolate, ice cream.
3:26
Speaker 1: Ben and Jerry's have what they call flavor gurus. Yeah,
3:29
Speaker 1: they like profile them on their website, the flavor gurus. Yeah.
3:33
Speaker 1: So those people are not just in charge of taste testing,
3:37
Speaker 1: they're in charge of like coming up with new flavor ideas.
3:40
Speaker 1: There there well, let's get into it. They are they
3:43
Speaker 1: represent one branch of UM food tasters, like the professional
3:48
Speaker 1: UM educated branch. Yes, right, so if you're one of
3:55
Speaker 1: those food tasters, you probably have a degree in food science. Yeah. Well,
4:01
Speaker 1: the Ben and Jerry's gurus, I think are mostly food scientists.
4:06
Speaker 1: Although what can they come up with it? They haven't done.
4:08
Speaker 1: That's what I was kind of zoning out on. I
4:10
Speaker 1: don't know, you know, I mean, no, they're trying to
4:13
Speaker 1: still innovate with ice cream. But yeah, I'm just there's
4:16
Speaker 1: another hippie groove band that he created an ice cream
4:18
Speaker 1: flavor for, Like what's fart on a honeycomb? And honey
4:23
Speaker 1: come far and stir a pot of you know, boiled
4:29
Speaker 1: cherries with that honeycomb, okay, and then spit in it.
4:35
Speaker 1: That's been a Jerry's new flavor. Wow, is that we
4:40
Speaker 1: They do have an ice cream graveyard for real though
4:42
Speaker 1: on their I think it's on their campus. Yeah, yeah,
4:45
Speaker 1: where they put they have like those little funny gravestones
4:48
Speaker 1: of of I guess like the fourth tire Honey come
4:51
Speaker 1: fart that didn't work out? Right? I love Ben and Jerry's.
4:56
Speaker 1: Oh man, I can't find e Chubby Hubby anymore. No,
5:00
Speaker 1: no nowhere. I even looked up to see if it
5:02
Speaker 1: was discontinued. Have you looked in the graveyard. It's not
5:05
Speaker 1: in the graveyard. They say it's still out there, but
5:07
Speaker 1: I do not see it anymore. I'll I'll see your
5:10
Speaker 1: these uh, the ones with the what do they call
5:13
Speaker 1: him now with the plug in the middle full of
5:14
Speaker 1: stuff cord? Yeah, the course cords are taken over. Yeah.
5:19
Speaker 1: I hope you like cores pal because that's all you're getting. Well,
5:21
Speaker 1: I don't need as much ice cream now, which is good, okay,
5:24
Speaker 1: because I can't find my chubbs hubs. Here you go.
5:28
Speaker 1: What's your favorite? We talked about this. I like Chubby
5:30
Speaker 1: Hubby New York super Fridge chunk Um Are you talking
5:35
Speaker 1: just Ben and Jerry's because I have a different favorite
5:37
Speaker 1: favorite now and it's besting. Robbins actually supposed which one
5:41
Speaker 1: mom's making cookies? Wow cookie though obviously no oh no.
5:48
Speaker 1: It's some sort of heavenly ice cream with like a
5:51
Speaker 1: ribbon of brown sugar something else in it, And it's
5:55
Speaker 1: like legitimately like when you've taken a bite out of
6:01
Speaker 1: a sugar cookie, a buttery sugar cookie, and you've gotten
6:04
Speaker 1: most of it, but there's still like the just a
6:06
Speaker 1: little bit of like grit to it. Uh, that is
6:10
Speaker 1: the sensation of eating this ice cream. All right, I
6:13
Speaker 1: gotta try that now and chuck. What I just did
6:16
Speaker 1: is what flavor tasters to quick shout out to hagen
6:20
Speaker 1: Das chocolate peanut butter. Brother, that is about as good
6:25
Speaker 1: as it gets. Anything chocolate peanut butter. I will eat.
6:28
Speaker 1: But hagen Das is up there pretty far at the bottom. Man.
6:31
Speaker 1: When you get all all the peanut butter, that sinks. Alright, alright,
6:39
Speaker 1: So that is taste testing. We we could we could
6:42
Speaker 1: have just made money had we been testing and then
6:46
Speaker 1: saying very plainly what we liked about them, because that's
6:49
Speaker 1: plainly what the job is sometimes. And again there's basically
6:52
Speaker 1: two ways you can get into it. One is you
6:54
Speaker 1: can be trained and educated and get some sort of degree,
6:58
Speaker 1: higher degree in something like food science. You could be
7:02
Speaker 1: a trained chef, somebody who knows what they're talking about
7:06
Speaker 1: quite literally when it comes to food and taste, not
7:10
Speaker 1: just oh this is good, I like yeah, Like they
7:13
Speaker 1: want specificity way to go toast. You know, this is
7:17
Speaker 1: and a very refined palette and we'll talk more about
7:21
Speaker 1: sensory acuity. But that's a big, big part of it.
7:24
Speaker 1: The other way you can get into it is you
7:26
Speaker 1: can just basically be some everyday schlub who says, you know,
7:30
Speaker 1: I think I could be good at this. Hook me up.
7:33
Speaker 1: I'll come like taste food for you, and you write
7:37
Speaker 1: a letter like that, sign it and cran mail it
7:40
Speaker 1: off somewhere and see if they get in touch with you. Yeah.
7:44
Speaker 1: Specifically if you live in UH or near Marshall, Minnesota
7:48
Speaker 1: and you like yourself some frozen foods, yeah, you can
7:52
Speaker 1: apply to the Schwan company and UH basically just send in,
7:58
Speaker 1: like you said, send in your little application and you
8:02
Speaker 1: can get hired on. They do though, UM, I believe
8:06
Speaker 1: make you past tests. They don't just take anyone right.
8:11
Speaker 1: All of them are gonna put you through some sort
8:14
Speaker 1: of testing, if not also testing and then training because
8:18
Speaker 1: not just anybody can do this. Some people have what
8:21
Speaker 1: you mentioned earlier. UM, it's called sensory acuity, which is
8:25
Speaker 1: an ability to really differentiate the different flavors and textures
8:30
Speaker 1: and um smells associated with particular food and then on
8:34
Speaker 1: top of that be able to um discuss it in
8:38
Speaker 1: an objective smart way. Yeah, it's not always a food
8:42
Speaker 1: company either. Um there's a company called MMR Research Worldwide
8:45
Speaker 1: and they do Uh they're like the middleman, yeah, the
8:48
Speaker 1: research Yeah, middle people and uh they are the ones
8:53
Speaker 1: who will put you through the ringer with a sensory acuity.
8:56
Speaker 1: And they're the ones that say, you know, you really
8:58
Speaker 1: need to be able to not only articulate your thoughts
9:01
Speaker 1: for a piece of paper maybe that you fill out,
9:03
Speaker 1: but you have to be nice to your kids well too.
9:06
Speaker 1: We'll find out if you're not. But many times you're
9:09
Speaker 1: in a room and that kind of setting with other
9:11
Speaker 1: people and you have to be able to get along
9:14
Speaker 1: and not fight about it. And uh, did you ever
9:16
Speaker 1: do any of those market research rooms? I used to.
9:22
Speaker 1: I got on some list post college, and um, it's
9:26
Speaker 1: a great list when you're fresh out of college. Most
9:30
Speaker 1: of mine were not actual tasting of food. Most of
9:34
Speaker 1: it was more what do you think about this ad
9:36
Speaker 1: campaign type of thing? Like I did one for Heineken
9:39
Speaker 1: one time. I was like, oh, great, you know I
9:41
Speaker 1: get to go drink Heineken. You're like, yeah great, Uh
9:44
Speaker 1: did you know it was just about there when they
9:47
Speaker 1: rolled out their big red star campaign man um. And
9:51
Speaker 1: then I used to do them for non food products
9:53
Speaker 1: like something at home depot or like yeah, basically hold
10:00
Speaker 1: it tight, how's it fit in your hands? You buy
10:03
Speaker 1: your lower lip? How likely would you be to recommend
10:06
Speaker 1: this hammer? Like just dumb stuff like that? Right? Okay,
10:08
Speaker 1: so you don't any training for that, and there are
10:11
Speaker 1: actual food tasting jobs that do you amount to that
10:15
Speaker 1: and you leave with like fifty bucks in cash, which
10:17
Speaker 1: is the best part. But but it's gonna be like
10:19
Speaker 1: a thumbs up thumbs down or something like, um, I
10:23
Speaker 1: think I saw like is this egg roll too spicy?
10:25
Speaker 1: This pizza have enough cheese? Did these teens make me
10:29
Speaker 1: look fat? It could be something. It could be something
10:32
Speaker 1: very broad like give us your general thoughts about this product,
10:35
Speaker 1: or if they're in the final stages and they want
10:37
Speaker 1: to spend even more dumb money, Um, that's not true.
10:41
Speaker 1: Market research is valid. Um. It might be something super specific,
10:47
Speaker 1: like you said like is there too much cheese or
10:51
Speaker 1: is there just a knot? Yeah, like that's it. I
10:53
Speaker 1: don't want to hear about the tang of the sauce
10:56
Speaker 1: or the crust. And if you're the kind of food
10:58
Speaker 1: taster who's like WHOA, what do you want to hear?
11:01
Speaker 1: You're not going to be very good at it. They
11:02
Speaker 1: want to hear the Gitimately they don't care because this
11:05
Speaker 1: company they're they're not their market researchers that they get
11:09
Speaker 1: their dough either way. So we'll talk about dough, um
11:12
Speaker 1: and how the the day in the life of a
11:16
Speaker 1: food taster goes. Right after this, So, Chuck, there's this
11:43
Speaker 1: really um interesting article on a site called bill Fold.
11:48
Speaker 1: Did you read the interview with the food taster? No?
11:52
Speaker 1: But I read one on vice with three food tasters.
11:55
Speaker 1: Let's let's chat about our experience. So the one I
11:59
Speaker 1: read about it was an interview with the food taster
12:01
Speaker 1: named Matthew. They didn't use his last name, but Matthew
12:06
Speaker 1: UM apparently is uh has a pretty decent amount of
12:11
Speaker 1: sensory acuity because he went through the training. He said
12:15
Speaker 1: the training, I got the impression he was trained by MMR.
12:17
Speaker 1: They didn't actually say who it was, but I get
12:21
Speaker 1: also get the impression that MMR is about the biggest
12:24
Speaker 1: game in town, if not really the only game in town.
12:27
Speaker 1: But what you're saying is he's in touch with his
12:28
Speaker 1: m yes, very much so. So he said that they
12:34
Speaker 1: give you like all these solutions to taste, but also
12:37
Speaker 1: sense to identify as well. Um, because the old wives
12:42
Speaker 1: tailor old rule of thumb is that taste is eight
12:47
Speaker 1: smell right. So um, he passed all these tests and
12:51
Speaker 1: apparently also they test your visual acuity as well. They
12:56
Speaker 1: want somebody who's sensorily, very attuned to what's going on.
13:03
Speaker 1: And then they said, okay, um, explain mayonnaise. Tell us
13:08
Speaker 1: what mayonnaise tastes like, creamy, tangy, delicious? Yeah, maggy, does
13:16
Speaker 1: it taste eggy to you? I can taste the eggs sometimes. Um.
13:21
Speaker 1: You know how much I love mayonnaise. It's hard for
13:24
Speaker 1: me to articulate. Do you love mayonnaise or do you
13:27
Speaker 1: love dukes mayonnaise? Well? I do love dukes, but I
13:30
Speaker 1: just I love mayonnaise. Do you love all mayonnaise? Yeah?
13:34
Speaker 1: I mean what other manonnaise do you need besides dukes?
13:37
Speaker 1: Well you don't. But if dukes is not available, I'll
13:39
Speaker 1: take a I'll take a craft or a or miracles
13:44
Speaker 1: or no, that's salad dressing. It's different, but it's the
13:48
Speaker 1: consistency of Yeah, I mean that's it's a distinction though,
13:51
Speaker 1: like it's not mayonnaise because it's all artificial, right, A
13:56
Speaker 1: sandwich just says in the sandwich without miracle whip, that's
13:59
Speaker 1: like they disting themselves purposely from being mayonnaise. It's way tangier,
14:04
Speaker 1: uh is it? Yeah? And I like miracle with but
14:08
Speaker 1: I just never buy it um because I'm always getting
14:11
Speaker 1: that Duke's Duke's Light actually one of the few light
14:15
Speaker 1: products that still tastes great. Yeah, I didn't know you
14:20
Speaker 1: love mayonnaise so much. Oh yeah, man, Like if it
14:22
Speaker 1: was if I if it was more socially acceptable to
14:27
Speaker 1: just squirt mayonnaise all over your plate of French fries
14:31
Speaker 1: like it is in Europe, yeah, I was gonna say,
14:33
Speaker 1: then I would be doing that every single time. What
14:36
Speaker 1: I do is I asked for mayo for my burger,
14:38
Speaker 1: and I'm like a little extra, and then I just look,
14:41
Speaker 1: it's spilled over sneakily dipped the fry in there. People
14:45
Speaker 1: think because there's some mannaise, people think it's gross, which
14:48
Speaker 1: I never got. Uh yeah, some people do. I don't
14:52
Speaker 1: get it either. Yeah, they'll eat a really like that's
14:54
Speaker 1: any different, right, Well, it's pretty pungent with the garlic.
14:58
Speaker 1: Not if it's not garlic a RELI, it's just fancy mayonnaise.
15:01
Speaker 1: I thought it was all garlic. That was like a
15:04
Speaker 1: hallmark of aoli. No, do you have any kind of ali? Yeah,
15:08
Speaker 1: but I thought there's still garlic in the base. Alright, alright, alright,
15:13
Speaker 1: we're off track here, We're not. We're kind of we're
15:16
Speaker 1: talking food tastes, all right, so let's talk food taste.
15:18
Speaker 1: Oh wait, no, I know we were talking about a
15:20
Speaker 1: day in the life of a food taster, Matt Matthew
15:23
Speaker 1: taster and his mayo description. Right, so this guy really
15:26
Speaker 1: kind of tore the scales from my eyes as far
15:29
Speaker 1: as um, the what food tasting consists of. It's not fun.
15:34
Speaker 1: It's not a fun experience, and it can be very monotonous,
15:38
Speaker 1: like for example, So he signed on with this um.
15:41
Speaker 1: Actually he was through a temp agency, and the temp
15:44
Speaker 1: agency hooked him up with a frozen food manufacturer. So
15:50
Speaker 1: the frozen food group was mostly concerned over I think
15:54
Speaker 1: the course of eight months, um with frozen French fries.
15:58
Speaker 1: Oh he was that guy. Yes, I did read that,
16:01
Speaker 1: and um he said he tried frozen French fries in
16:06
Speaker 1: every different way. They would say, do you like these?
16:09
Speaker 1: They're a little they're baked a little longer. Do you
16:11
Speaker 1: like these with this cooking time? Do you like these
16:13
Speaker 1: with this much oil? Do you like these with this
16:14
Speaker 1: much salt? And he said salt was like the through
16:17
Speaker 1: the through thread throughout the whole thing, so much so
16:21
Speaker 1: that he um developed blisters in his mouth, sores in
16:25
Speaker 1: his mouth from eating these French fries for for eight
16:29
Speaker 1: months straight. And this is even working for only a
16:32
Speaker 1: couple hours a day because it's all you can work,
16:35
Speaker 1: because your palette will get worn out. Well that's not true,
16:38
Speaker 1: but a lot of these people work all day doing it,
16:41
Speaker 1: is that right? Yeah? Okay, um, if you're full time
16:43
Speaker 1: in it, that's not what I heard. Yeah, not what
16:46
Speaker 1: I heard. So in addition to having to eat the
16:51
Speaker 1: same stuff prepared the different way over and over and
16:53
Speaker 1: over again, um, you are, you were given the same
17:00
Speaker 1: test basically because the company wants to make sure that
17:03
Speaker 1: what you're experiencing is repeatable. Yeah, it's like a little
17:08
Speaker 1: science experiment almost exactly. So they'll say, here, try this fry.
17:12
Speaker 1: How how does the oily the oiliness hits you say?
17:17
Speaker 1: It hits me? Like on five? Because there's this is again,
17:19
Speaker 1: this is supposed to be objective, Like you said, it's
17:22
Speaker 1: a science experiment. So on one end zero or oils,
17:26
Speaker 1: on the other end ten or fruit juices, as far
17:28
Speaker 1: as taste impact goes right, And so they say, okay, great,
17:34
Speaker 1: here's some more fries. Do the same thing. But you
17:37
Speaker 1: don't remember what you gave it. So you actually are
17:40
Speaker 1: experiencing a certain level of stress because you feel like
17:43
Speaker 1: you're being tested yourself. And uh, it doesn't sound like fun.
17:47
Speaker 1: And at the end of the day, you go home
17:49
Speaker 1: and you dream of French fries and you wake up
17:51
Speaker 1: crying and you have to get up and go do
17:53
Speaker 1: it again. It doesn't sound like a lot of fun
17:56
Speaker 1: to me. Dream smashing. Uh. The article and vice uh
18:01
Speaker 1: professional food tasters tell us about their jobs. They interviewed
18:05
Speaker 1: three people and the highlights or as follows. Louise Vamber
18:09
Speaker 1: is an product manager for a s d A. And
18:13
Speaker 1: she says, in a testing week, I can be tasting
18:16
Speaker 1: up to two hundred and fifty ice creams from eight
18:19
Speaker 1: in the morning till eight at night. See that. I mean,
18:25
Speaker 1: it sounds great, but she's probably taking a bite and
18:27
Speaker 1: spitting it out. She is, she says, she spits it out.
18:30
Speaker 1: She said and if I don't, that means it's a
18:32
Speaker 1: really good ice cream if I actually swallow it. Yeah,
18:34
Speaker 1: I imagine, so like if you're eating two something ice
18:37
Speaker 1: cream today. Yeah. And uh, she loves her job, like
18:39
Speaker 1: I don't think all these people are like, oh my god,
18:41
Speaker 1: I hate my line and they all hate their jobs. Uh.
18:45
Speaker 1: And she says she always craves like buttery mashed potatoes
18:48
Speaker 1: and cheese and crackers and things. And she goes to
18:51
Speaker 1: the dentist four times a year because we're a job. Uh.
18:55
Speaker 1: There's a guy Peter Nixon. Um. If you think got Peter,
19:00
Speaker 1: and then your food tasting group could use some fixing
19:05
Speaker 1: so bad. Uh. He works at Morrison's. Um, and his
19:11
Speaker 1: this is his day, he says, And this is all quote. Uh.
19:15
Speaker 1: At eight in the morning, I have around five different
19:18
Speaker 1: cooked meats. Half hour later I taste uh from fifteen
19:22
Speaker 1: different Kichha's. Nine thirty in the morning is pie hour.
19:27
Speaker 1: I taste ten different pies. Then I vomit all of
19:30
Speaker 1: our chicken pies, all of our steak pies, plus all
19:33
Speaker 1: of the fruit pies. And that is my day every day. Uh.
19:37
Speaker 1: Then at ten on the dot, I have a bacon
19:39
Speaker 1: buddy bu t t y. I don't even know what
19:42
Speaker 1: that is. Might be some product they sell, it's a
19:45
Speaker 1: misprint maybe, And then he says he actually does eat
19:49
Speaker 1: a proper lunch and dinner um when he gets home,
19:51
Speaker 1: just to keep his life sort of normal. But he
19:54
Speaker 1: points out that, especially in the case of pies, you
19:57
Speaker 1: have to take a bit from each part of the pie. Yeah,
20:00
Speaker 1: so he said, you gotta taste the lid, the pastry,
20:02
Speaker 1: the filling, and the meat content and the gravy. Are
20:05
Speaker 1: always experimenting with gravies. Have I talked to you about
20:09
Speaker 1: pork pies? Uh? And how much I love them? Yeah? Yeah?
20:14
Speaker 1: From the from the trip to England? Yeah, okay, is
20:18
Speaker 1: that your new obsession? Oh? Yeah, where do you buy
20:20
Speaker 1: him here? I don't know. Oh you haven't found him. Oh,
20:24
Speaker 1: I'm sure you can get pork pies in Atlantic I
20:25
Speaker 1: hope so. Uh. And then finally they talked to this
20:28
Speaker 1: guy who's a noodle taster and he is the founder
20:30
Speaker 1: of his own Cabudo Noodles. Have you heard of those?
20:34
Speaker 1: I haven't had him. But it's supposedly like a um
20:37
Speaker 1: sort of a finer version of you know, cup of
20:39
Speaker 1: noodles or ramen. Yeah, No, I haven't had it. Yeah,
20:43
Speaker 1: they're supposed to be pretty good. Have you you ever had
20:44
Speaker 1: tofu noodles? Mmm? I don't think the noodles like five calories,
20:53
Speaker 1: very low carb um. They're they're in their noodles and
20:58
Speaker 1: they're made from tofu um, and they are really great.
21:02
Speaker 1: They're great substitute for pasta. I do like tofu. People
21:06
Speaker 1: love the substitute though. Is spaghetti squashed? Yeah, this is gonna.
21:11
Speaker 1: This is you. Once they're cooked, you have no idea
21:14
Speaker 1: that they're tofu. Yeah. They taste and appear just like
21:19
Speaker 1: um cooked past um. This dude started his own company,
21:24
Speaker 1: and he said that when they were getting going, he
21:27
Speaker 1: tasted he said, easily over two hundred noodle types. And
21:31
Speaker 1: when they tasted their own company, he said, it's not
21:34
Speaker 1: the kind of thing where he tasted a little bit
21:36
Speaker 1: and spit it out, Like they require that you eat
21:38
Speaker 1: the whole pot, he said, because it's different, the whole
21:41
Speaker 1: five gallon pot. Yeah, he said, as different, like as
21:44
Speaker 1: you work your way through it being a noodle in
21:46
Speaker 1: a soup, don't just like take a little broth up top.
21:49
Speaker 1: So I thought that was kind of interesting. Yeah, and
21:52
Speaker 1: that's that's actually a huge distinction for that company then,
21:55
Speaker 1: because for the most for the most part, like you said,
21:58
Speaker 1: you are going to take a small bite, but you
22:00
Speaker 1: might take different small bites, are different components all across
22:04
Speaker 1: the lid, little filling, little gravy, little meat. And then
22:06
Speaker 1: with each of those bites, right, So for the lid,
22:08
Speaker 1: they'll say, how rate the butteriness, right, spit it out,
22:12
Speaker 1: Take another by the lid, how's the flakiness? Spit it out,
22:16
Speaker 1: Take another by the lid? Uh is it sweet? And
22:20
Speaker 1: then you do that. So what kind of a bunch
22:22
Speaker 1: of different kinds, a bunch of different times, just for
22:25
Speaker 1: the lid, And they say, okay, spit it out. Let's
22:28
Speaker 1: start over again, and let's see if you give it
22:30
Speaker 1: the same marks this time through. And that's just for
22:33
Speaker 1: the lid. That's not just for the meat content. It's
22:36
Speaker 1: like for all the different parts. You have to rate
22:38
Speaker 1: them and then do it again and again. This job
22:41
Speaker 1: is horrible. I don't care what anybody says. Well, I
22:44
Speaker 1: can see very easily how you would grow to loathe
22:47
Speaker 1: whatever you're eating, Like that guy probably never eats another
22:51
Speaker 1: French fry again in his life. And what kind of
22:53
Speaker 1: life is that? I can't remember if he said he
22:56
Speaker 1: does or not. It probably took a while. At the
22:58
Speaker 1: very least he's says I feel like at the end
23:01
Speaker 1: he's he like he'll eat fries. Yeah, but yeah he
23:06
Speaker 1: got mouth source and he said some people develop dental
23:09
Speaker 1: problems that they quit. Yeah, well, the ice cream land
23:14
Speaker 1: he goes four times a year like me, Um, did
23:19
Speaker 1: you know I have to go four times a year
23:20
Speaker 1: now because my stupid teeth. Does the insurance cover those
23:26
Speaker 1: are just the two I should say, does Obamacare cover them? Uh?
23:31
Speaker 1: Because two should be free? Yeah, I have to pay
23:34
Speaker 1: more than your average Joe for my toothcare. And that's
23:38
Speaker 1: not including the uh, you know, the obvious extra work
23:41
Speaker 1: I've got going on? Is that why you've been stealing
23:45
Speaker 1: from the office lately and stealing from the swear jar?
23:50
Speaker 1: But I've been adding most of that. It all evens
23:53
Speaker 1: out two more weeks new tooth. Um. So if you're
23:57
Speaker 1: a professional, they there are some things that you need
23:59
Speaker 1: to do too, to keep your mouth and just all
24:04
Speaker 1: your senses kind of sharp. Um. One of the main
24:07
Speaker 1: things they say do is to not be a smoker,
24:10
Speaker 1: although I was surprised to learn that that's not just
24:12
Speaker 1: an absolute requirement. Yeah, me too. I thought like, once
24:15
Speaker 1: they found out you're a smoker, they'd tell you to
24:18
Speaker 1: get out. I'm sure it varies, I bet you there
24:20
Speaker 1: are plenty of companies that don't allow you to smoke. Yeah,
24:23
Speaker 1: But I was also wondering, like with every disc everything
24:26
Speaker 1: that disqualified you, couldn't you also make the case that
24:29
Speaker 1: that makes you like a niche taster, Like surely there's
24:32
Speaker 1: a bunch of smokers out there. They're gonna eat this
24:34
Speaker 1: turkey pot pie, and they want to make sure that
24:36
Speaker 1: smokers love it too, So maybe it's gonna uh like
24:40
Speaker 1: this these high end like smoke smoker food tasters. I'm
24:46
Speaker 1: just I'm trying to picture that as a marketing tool,
24:48
Speaker 1: like you know, the turkey pot pie for the for
24:51
Speaker 1: the rotten mouth, you'll love it, uh and all all
24:56
Speaker 1: thes in that group. But can you see them? They
24:58
Speaker 1: all look like Chris Cooper or someth something like that
25:01
Speaker 1: in in adaptation. Oh yeah, yeah, yeah, boy, that was
25:04
Speaker 1: a great role for him, um he or not he um.
25:09
Speaker 1: In the research, I was surprised to learn that you
25:11
Speaker 1: could smoke, like I was saying, because one of the
25:14
Speaker 1: things pointed out that they will demand that you not
25:17
Speaker 1: smoke within thirty minutes of tasting, which just seems like
25:21
Speaker 1: if you're a heavy smoker, that's torture. Yeah. Like, well
25:24
Speaker 1: I just had like five camel menthols half hour ago.
25:27
Speaker 1: Oh well you're good, You're good to have a seat.
25:31
Speaker 1: Yeah you're not. So that does surprise me. Um, what else? What? Like?
25:37
Speaker 1: What else are you not supposed to do? Just like
25:40
Speaker 1: keeping like you know, if you have food allergies, then
25:43
Speaker 1: you're probably not destined for a career unless you're part
25:46
Speaker 1: of a niche food allergy food testing group, a gluten
25:50
Speaker 1: gluten person. Yeah. And I was researching, Yeah, I was researching,
25:53
Speaker 1: um uh, food tasting or food tasters just across Google
25:59
Speaker 1: and and um. I found that there are not one,
26:02
Speaker 1: but two portable food testing devices that detect gluten. Oh really,
26:12
Speaker 1: There's the NEMA and the six Sensor Labs Gluten portable
26:17
Speaker 1: gluten detectors. So this is if clearly, if you have celiac, Yeah,
26:21
Speaker 1: you would have one of these, put some food and
26:24
Speaker 1: not trust your restaurant that you're eating in, right, screw
26:27
Speaker 1: the lid on and I think chack it up one
26:30
Speaker 1: of them, like gives you a smiley face if it's
26:33
Speaker 1: all good or it's like the smiles like you're gonna
26:36
Speaker 1: get messed up in a second. And the other one
26:38
Speaker 1: just has a toilet with a line through it. But yeah, wow,
26:44
Speaker 1: that's weird, Yeah, I thought, But I mean it's handy
26:46
Speaker 1: if you have like a severe gluten allergy. Well, Emily
26:50
Speaker 1: is off the gluten and she is not celiac, but
26:53
Speaker 1: she has found a lot of just positive digestive results
26:58
Speaker 1: by avoiding gluten. But she did dabble in it in
27:02
Speaker 1: Europe and it did not affect her. Which there are
27:05
Speaker 1: some who say, like, you know, if you go non gluten,
27:08
Speaker 1: you can't go back. No, there's some who say that
27:10
Speaker 1: the wheat over there is different in that. Yeah, so
27:14
Speaker 1: I don't know if it's true or not, but we
27:15
Speaker 1: gotta do one on milk because there are two definitely
27:19
Speaker 1: distinct types of milk available in the US, and a
27:22
Speaker 1: lot of people think that that's why so many people
27:24
Speaker 1: in America have um milk allergies. Yeah, because of the
27:28
Speaker 1: milk that we're drinking. Interesting, Yeah, we got some milk.
27:32
Speaker 1: What we're trying to do now is she's reading a
27:35
Speaker 1: book called Pharmacology, and so we're very much trying to
27:39
Speaker 1: buy not just organic, but and not just local. You're
27:45
Speaker 1: gonna milk your own goats, organic, local, seasonal food. Basically
27:51
Speaker 1: part of the whole slow food thing, trying to eat
27:53
Speaker 1: things that aren't shipped all over the country. Were frozen ever,
27:57
Speaker 1: h uh. And so we've been going to the local
27:59
Speaker 1: farmers market, only getting what they have to offer. And
28:01
Speaker 1: we got this milk from a grass fed Atlanta dairy
28:07
Speaker 1: whole milk. It is the sweetest, creamiest, most delicious. It
28:12
Speaker 1: tastes like dessert almost. It's so delicious. I'll bet that
28:15
Speaker 1: would make frosted flakes really pop. Oh my god, it's
28:18
Speaker 1: so good. And we bought it for our daughter, but
28:21
Speaker 1: I drank like half of it. And then the farm
28:25
Speaker 1: fresh eggs, Like, it's all just noticeably better. It's all good.
28:28
Speaker 1: They ain't cheap, though, yeah, I can imagine. But putting
28:31
Speaker 1: money in a farm, putting cash in a farmer's hand
28:34
Speaker 1: and them handing you eggs is like a great feeling,
28:38
Speaker 1: you know, you feel like you're participating in how things
28:40
Speaker 1: should work, and not like, well, this came off the
28:43
Speaker 1: truck and only half or broke, so let's put him
28:46
Speaker 1: in the grocery store until they rot and then we'll
28:48
Speaker 1: throw them away. All right, that was a little soapbox
28:52
Speaker 1: moment for you. Um, after shaving cologne no good, perfumes
28:58
Speaker 1: no good. You gotta put your drunk are up forever. Yeah,
29:01
Speaker 1: because it all goes back to the smell and taste thing.
29:04
Speaker 1: They don't want your your car tainting that. The roles
29:11
Speaker 1: and then how much can you make charles? You know,
29:13
Speaker 1: always these are always very dubious numbers when I see
29:16
Speaker 1: articles like you can earn between thirty and a hundred
29:19
Speaker 1: thousand dollars here depending on your negotiation skills. Yeah, I
29:23
Speaker 1: mean it's that's what it says. But yeah, the Bureau
29:26
Speaker 1: of Labor Statistics does not have a food taster category,
29:30
Speaker 1: but they do have a food scientist category, and even
29:35
Speaker 1: that's pretty pretty Uh, there's a pretty wide spectrum between
29:40
Speaker 1: the two. I think the mean annual wage for food
29:43
Speaker 1: scientists and technologists is sixty three, with some professionals learning
29:49
Speaker 1: more than a hundred thousand. Yeah, yeah, I think you're right,
29:52
Speaker 1: take exactly. You might also end up I should say
29:57
Speaker 1: pet food taster. Oh yeah, um, people eat the thing.
30:01
Speaker 1: People eat pet food, and the reason why is because
30:04
Speaker 1: the the theory goes that if a human finds it disgusting,
30:08
Speaker 1: there's a pretty good chance your pet's gonna find it
30:10
Speaker 1: disgusting or awful or bad or tasteless. So humans eat
30:16
Speaker 1: pet food as part of taste testing. Yeah. I thought
30:19
Speaker 1: that was an interesting section because I thought it was
30:21
Speaker 1: a joke at first, But they first point out that
30:24
Speaker 1: there's way more testing of the product than actual taste tasting, right,
30:27
Speaker 1: But that's part of it. But it is part of it,
30:29
Speaker 1: and um, smell was a big part of it, and
30:33
Speaker 1: it made perfect sense to me, Like, not only are
30:36
Speaker 1: animals enticed by smell, but as a human, you don't
30:40
Speaker 1: want to open that can of cat food and gag
30:44
Speaker 1: because it's so strongly smells of like salmon guts or
30:48
Speaker 1: whatever is in it. So um, it has to be
30:53
Speaker 1: it has to be palatable to the human in a
30:56
Speaker 1: smell sense, you know. Yeah, um, like our dogfood is
31:02
Speaker 1: a little stinky because it's like all natural, like real
31:04
Speaker 1: meat stuff, but um from that local farmer. Yeah, oh man,
31:09
Speaker 1: I wish get some local dog food. But there is some,
31:12
Speaker 1: Oh I guarantee there is some. What are the kind
31:17
Speaker 1: of food tasters are there? There's the one that most
31:19
Speaker 1: people think of when they think of food taster, which
31:22
Speaker 1: is the one that is basically testing food out to
31:25
Speaker 1: make sure that the king or these days the president
31:27
Speaker 1: isn't being poisoned. Yeah. I saw a website, um that
31:31
Speaker 1: was making fun of Obama. King Obama is what they
31:35
Speaker 1: called them, because you know, he had someone taste his
31:38
Speaker 1: food and blah blah blah, and they didn't they failed
31:41
Speaker 1: to mention that every president has people who taste their food,
31:45
Speaker 1: at least since Reagan. Yeah, when they go out from
31:47
Speaker 1: the White House, it's a very common thing. Secret Service
31:51
Speaker 1: doesn't give details on that because their secret service, um,
31:55
Speaker 1: but they take great measures when outside the White House
31:58
Speaker 1: to make sure the president's food to safe. Um. And
32:02
Speaker 1: Putin took a lot of heat in two thousand and twelve,
32:04
Speaker 1: So apparently it comes up every once in a while
32:07
Speaker 1: and everybody makes fun of whoever it is that the
32:11
Speaker 1: food taster. But it's actually it's actually a very very
32:13
Speaker 1: old tradition that dates back at least to the Egyptians,
32:18
Speaker 1: where there were people of great import would have somebody
32:21
Speaker 1: eat their food first, which is stupid, it turns out,
32:25
Speaker 1: because there are almost no poisons available to humankind that
32:30
Speaker 1: kill so quickly that a food taster would be affected
32:35
Speaker 1: by it before the person, the president or the king
32:38
Speaker 1: or whoever. Eighty cyanide is the quick killer, and even
32:43
Speaker 1: that takes like an hour, right, it says minutes. But
32:46
Speaker 1: the cyanide, strychnine, atropine, trioxide, other things arsenic, things that
32:53
Speaker 1: people have generally used in history to poison people like
32:55
Speaker 1: you said, not like King Henry the eighth said, well,
32:58
Speaker 1: I'll wait a day before I get that turkey leg right,
33:02
Speaker 1: being kind of nasty, but I gotta feed my gout,
33:06
Speaker 1: so bring it on. And this this person who wrote
33:10
Speaker 1: this article, Ashley Lutheran, said that she thinks of it
33:13
Speaker 1: more like a placebo. It just made him feel better
33:15
Speaker 1: about tasting um. I ran across an article one of
33:20
Speaker 1: Hitler's fifteen young girls who tasted his food during World
33:25
Speaker 1: War Two. He had fifteen young girls tasting food. Yeah,
33:28
Speaker 1: and she was the only one who survived because she
33:30
Speaker 1: was the only one who left the wolf slayer before
33:33
Speaker 1: the Russians rolled in and killed all the rest of them.
33:36
Speaker 1: That seems like weirdly fetishest he had young girls eat
33:40
Speaker 1: she was food and spit in his mouth that's kind
33:42
Speaker 1: of fetishes. Yeah, like they didn't do that. I'm just joking.
33:46
Speaker 1: But just bring me fifteen young girls to taste my food.
33:48
Speaker 1: It seems weird. And uh, well there was a lot
33:52
Speaker 1: about Hitler that was weird, to say the least. Um,
33:55
Speaker 1: but that was definitely part of it. Was, Um, he
33:59
Speaker 1: had fifteen young girls tastes food. Um, let's take a break, man,
34:03
Speaker 1: and then we're going to tell you everybody when we
34:06
Speaker 1: get back as maybe even you could consider it a
34:08
Speaker 1: p s A. Yeah, we could do that for tax reasons.
34:12
Speaker 1: How you at home can develop your own palate alright, chuck.
34:40
Speaker 1: So if you want to go about creating a more
34:43
Speaker 1: sophisticated palette for yourself, not even just to become a
34:47
Speaker 1: food taste, no, but just to enjoy life more. And
34:50
Speaker 1: and we should say it does seem like a bad
34:53
Speaker 1: idea to teach Americans how to appreciate food more. We've
34:56
Speaker 1: got a pretty big food problem as it is. It
34:59
Speaker 1: turns out that if you follow some of these steps,
35:02
Speaker 1: you will probably end up eating less. As a matter
35:05
Speaker 1: of fact, Um became at savoring your food exactly, which
35:09
Speaker 1: requires things like going slow, slowing down, and thinking about
35:13
Speaker 1: the food that you're eating. Right. Yeah, that's uh, well
35:16
Speaker 1: let's just start there. Uh if you think, I mean,
35:21
Speaker 1: it's a process, the way the chemicals fire in your
35:23
Speaker 1: brain from your taste buds, like we've talked about smell
35:25
Speaker 1: and taste. Um, it seems immediate, but there's a process
35:29
Speaker 1: going on. And if you're just shoveling, if you're drinking
35:31
Speaker 1: that gallon or ramen down like it's gatorade on a
35:34
Speaker 1: hot day, you're not savoring all the subtleties of that broth.
35:39
Speaker 1: No you're not. But if you can slow down. Um.
35:42
Speaker 1: Some of the recommendations are eat with chopsticks, use your
35:45
Speaker 1: non dominant hand. Yeah, shooting thirty to fifty times per
35:49
Speaker 1: bite is really tough. That's ridiculous. Um. Turning off the
35:53
Speaker 1: TV or your computer or putting your phone up, that's ridiculous. Um.
35:58
Speaker 1: Making the meal last twenty minutes, Yeah, that we should
36:01
Speaker 1: like maybe taking breaks if you need to, if things
36:03
Speaker 1: are going too fast. I try to eat a little
36:04
Speaker 1: slower when I think about it, sitting down while you eat,
36:08
Speaker 1: it's a big first step. Right there, Do you stand
36:10
Speaker 1: and eat? I mean it depends on the meal and
36:12
Speaker 1: how busy I am. Occasionally I'll stand at my kitchen island. Yeah,
36:16
Speaker 1: I like it. You like it, and that like as
36:20
Speaker 1: a everyday practice, but it's not by accident that I'm
36:23
Speaker 1: standing like, I'm kind of enjoy it. Okay, So you
36:28
Speaker 1: want to not do that so you can savor the food.
36:30
Speaker 1: And when you're savoring this stuff, you you're when you're
36:33
Speaker 1: when you're savoring it, you're eating more slowly. And by
36:36
Speaker 1: eating more slowly, you're probably going to be paying a
36:39
Speaker 1: lot more attention as well. And surprisingly I didn't realize this,
36:42
Speaker 1: but this this article says that, um, your digestive process
36:49
Speaker 1: has become thirty to less effective when you're tuned out,
36:54
Speaker 1: when you're not paying attention. You're like watching TV or
36:57
Speaker 1: something like that, you're not paying attention to your food.
36:59
Speaker 1: That's interesting. So training yourself could actually help you become
37:02
Speaker 1: healthier because you may get more nutrients out of your
37:05
Speaker 1: food because you're breaking it down better. Yeah. Plus, don't
37:08
Speaker 1: they say that like a lot of over eating is
37:09
Speaker 1: eating too fast because you just power through that point
37:12
Speaker 1: where you're really full, but you just don't know it yet,
37:14
Speaker 1: right yeah, Yeah, and then all of a sudden you're like,
37:17
Speaker 1: oh yeah, I can't move ye. Yeah. If you are
37:21
Speaker 1: paying attention, you're also feeling when you're starting to get
37:24
Speaker 1: full and you say okay, bail, bail, and that stuff
37:27
Speaker 1: expands and all of a sudden you're fully full, but
37:29
Speaker 1: you're not overly full. You just feel good. Do you
37:32
Speaker 1: ever hit that sweet spot when you're eating and the
37:35
Speaker 1: food is literally making you high, You're getting a body
37:39
Speaker 1: high from it. You're just getting off on the food. Oh,
37:42
Speaker 1: that happens to me every once in a while with
37:44
Speaker 1: you with very fresh food, where um, I'm eating just
37:48
Speaker 1: the right amount, like I'll feel high, not like out
37:51
Speaker 1: of it, like I ate too much, but like invigorated.
37:56
Speaker 1: And you can actually train yourself to do this very
37:58
Speaker 1: simply too. Rather than just take and slow, you can
38:00
Speaker 1: pay attention and just start out. This article suggests by um,
38:05
Speaker 1: taking a slice of apple and removing all um distractions
38:10
Speaker 1: and all that and eating the slice of apple and
38:13
Speaker 1: like just closing your eyes and paying attention to every
38:16
Speaker 1: aspect of it. It's very interesting. Yeah, it's it's all
38:19
Speaker 1: just basically training yourself to pay more attention that um.
38:24
Speaker 1: One thing I had never considered was medicine and prescription drugs,
38:29
Speaker 1: especially UH in clinical studies. They've identified more than two
38:33
Speaker 1: hundred and fifty UH scripts that will alter your taste
38:37
Speaker 1: sensation and um, you might not even see it listed
38:40
Speaker 1: on the on the side effects, but you might not
38:43
Speaker 1: even realize it. But um, your your taste buds have
38:46
Speaker 1: been dulled, especially if you're older elderly, take a lot
38:51
Speaker 1: more pills and um, a lot of times they have
38:54
Speaker 1: a harder time tasting and for other reasons as well,
38:56
Speaker 1: but a lot of it could be due to medication.
39:00
Speaker 1: Umer say that Simpsons where Marge is cooking pork chops
39:05
Speaker 1: and everybody's complimenting it, and she's like, thank you. You
39:08
Speaker 1: might say the extra ingredient is salt. I think it's
39:13
Speaker 1: the least that goes vegetarian one. But um, that's a
39:16
Speaker 1: really good point. There's it's probably an extreme, but there's
39:19
Speaker 1: a lot of people out there who are in ruts
39:23
Speaker 1: uh and who are an adventurous And I feel so
39:27
Speaker 1: bad for people who aren't willing to to point to
39:31
Speaker 1: a food and say that looks weird, I've never had
39:35
Speaker 1: that before, let me try it. Instead they say that
39:38
Speaker 1: looks weird you I'll never touch that, because they're missing
39:42
Speaker 1: out on a whole world of stuff, not just with
39:44
Speaker 1: that particular dish, but maybe the spices in it that
39:47
Speaker 1: go with other dishes that lead you to other dishes.
39:50
Speaker 1: Or I've never tried this nation's cuisine. I don't. I
39:53
Speaker 1: don't eat any food it smells funny. Yeah, it's like, oh,
39:56
Speaker 1: the missing out on so much? Yeah, said, of course
40:00
Speaker 1: there are certain I don't get super adventurous with certain
40:04
Speaker 1: animals and stuff, but that's a different deal because of cruelty. Yeah,
40:09
Speaker 1: just you know, I might not want to eat shortbreads,
40:12
Speaker 1: and I don't think I'm like missing out on something
40:15
Speaker 1: you're not. Uh. I think personal taste comes into play
40:19
Speaker 1: as well. Have you said you've never had shortbreads? Uh? No,
40:23
Speaker 1: like they're they're they're sweetbreads. I'm sorry, Yeah, what's the
40:25
Speaker 1: same shortbread? Yeah? Shortbread is disgusting, you know, fruitcake, sweetbreads, sweetbreads,
40:33
Speaker 1: some of the brainful and brains and organ meats. I'm
40:39
Speaker 1: just not a big fan of And I tried them
40:43
Speaker 1: enough to know I don't need to try them more. Boom,
40:46
Speaker 1: there you go. You tried them. That's the many I
40:49
Speaker 1: have not because I don't need to What you're saying,
40:52
Speaker 1: you've had enough tripe to know you don't want stomach. Yeah,
40:55
Speaker 1: I had a tripe taco once, did you. Yeah, yeah,
40:59
Speaker 1: that's a thing. Although I think that I've got a
41:04
Speaker 1: great that's a great example. I tried tongue before, and
41:08
Speaker 1: I'm like, holy cow, I really like tongue. I tried
41:12
Speaker 1: cheeks before. Tongue freaked me out. And well, it depends
41:16
Speaker 1: on how could you tell it was tongue. You're not
41:18
Speaker 1: supposed to be able to tell its tongue had that texture.
41:22
Speaker 1: Oh yeah, it's no, it's supposed to be much more
41:24
Speaker 1: chopped up than that. Like you don't want the X here,
41:26
Speaker 1: you want the stuff that's inside. No, it was. I
41:29
Speaker 1: just I think you had poorly prepared tongue. No, this
41:32
Speaker 1: is good stuff. Well, I've never had it where you
41:35
Speaker 1: could tell it was tongue, you know what I mean.
41:37
Speaker 1: But I tried it, and I'm like, holy cow, tongues great.
41:39
Speaker 1: Same with cheeks great. Um. They're like probably the tastiest
41:43
Speaker 1: part of any animal. And you know where I learned that,
41:47
Speaker 1: Hannibal Elector your own personal taste, Well, I first heard
41:50
Speaker 1: about eating cheeks from Hannibal Elector. Yeah, but as far
41:53
Speaker 1: as it being the best part of the animal, right,
41:55
Speaker 1: that's your personal taste. No, no, it's it's objectively true,
41:59
Speaker 1: Like we should make that clear. But the point is
42:02
Speaker 1: here is that had you never tried tongue, you wouldn't
42:05
Speaker 1: know you didn't like it, and you just kind of
42:08
Speaker 1: be uh breff for not having tried it. I'd be
42:12
Speaker 1: super breff for not having tried it because I do
42:14
Speaker 1: like it. But we're adventurous and that's the point. Go
42:17
Speaker 1: be adventurous with your food. And if Indian food is
42:20
Speaker 1: the threshold of your adventurous oh, I don't understand how
42:25
Speaker 1: you can eat what you want to eat. Everyone doesn't
42:28
Speaker 1: have to be like you. No, no, no, no, no,
42:30
Speaker 1: that's fine. Like, if you don't want to be adventurous,
42:32
Speaker 1: I agree with that. I feel bad for you if
42:35
Speaker 1: you're not adventurous of food. Yeah, I don't think you
42:38
Speaker 1: should take pity on someone for liking what they like. No, no,
42:42
Speaker 1: I don't and knowing what they don't want to try.
42:46
Speaker 1: But I think a lot of people think I think
42:48
Speaker 1: a lot of people who don't want to try something.
42:51
Speaker 1: If you if you look at their diets, they're probably
42:55
Speaker 1: pretty limited, you know what I mean. It's not expansive
42:59
Speaker 1: and then just this off like, oh, fal and try.
43:01
Speaker 1: I'm not big one, but that's okay too. Whatever. Sure,
43:05
Speaker 1: I'm not going to come to your house and make
43:06
Speaker 1: you eat anything, but I do feel bad for you
43:08
Speaker 1: because I think you're missing out and some really great
43:11
Speaker 1: sensory pleasure. I think the people that aren't like that
43:15
Speaker 1: will say, you know what, don't feel bad for me
43:18
Speaker 1: because I'm great, and I'll say t s for you.
43:20
Speaker 1: I feel bad for you, and there's something you can
43:22
Speaker 1: do about it. Uh. I'm just always very conscious about
43:26
Speaker 1: putting my stuff on other people and saying like, I
43:28
Speaker 1: can't believe you're missing out. I'm not. I'm not doing that.
43:32
Speaker 1: I'm saying I pity them, that's all. And I'm not
43:37
Speaker 1: like a foodie either, like I hate food. He's I
43:40
Speaker 1: think food he's are annoying. It's not at all what
43:42
Speaker 1: I'm saying. I'm just saying from personal experience, when I've
43:45
Speaker 1: been adventurous nine times out of tenants paid off. Well,
43:48
Speaker 1: that works for you, that's great. Uh. Cleansing the palate
43:53
Speaker 1: is a big deal, especially if you're a taster. Um
43:57
Speaker 1: you've got to neutralize it. And they say lemon way
44:00
Speaker 1: edge and orange segment can do that, which explains why
44:02
Speaker 1: they give you orange segments at the end of the
44:04
Speaker 1: Chinese meal. Sometimes never understood it. I thought it was
44:07
Speaker 1: just like supposed to be a sweet treat. But I
44:09
Speaker 1: guess it's the cleansing before your dessert or whatever. And
44:14
Speaker 1: that also explains sorbet too, because it's usually like a
44:19
Speaker 1: citrusy Yeah, it's usually citrusy, So I guess that's why
44:23
Speaker 1: I always knew it was ford cleansing the palette. I
44:25
Speaker 1: just never understood how it did it or they say.
44:28
Speaker 1: And I hate the word tepid, especially with water. Do
44:31
Speaker 1: you but like moist tepid water? Just I don't know.
44:35
Speaker 1: I like cold water, but tepid water. They say it
44:38
Speaker 1: can be a good palate cleanser as well. And you
44:41
Speaker 1: mentioned salt earlier. Uh, I'm a big advocate for saltea um,
44:47
Speaker 1: but the proper amount, of course. Yeah, And it's salt
44:50
Speaker 1: I've found you can use not just as a seasoning
44:53
Speaker 1: but almost like mechanically, Like I have this great new
44:57
Speaker 1: secret for guacamole, Like guacamole is probably the greatest squad
45:00
Speaker 1: comole anyone's ever created. Do you make it in a mocohete.
45:03
Speaker 1: Yeah sometimes, Um, but the first step I found I
45:08
Speaker 1: recently figured this out. Cut the onion and um, put
45:12
Speaker 1: it in the bowl or the mocahette and salt it.
45:17
Speaker 1: Salt the onion and let it sit there and the
45:19
Speaker 1: salt starts to like masserate or I guess break down
45:23
Speaker 1: because I don't know if mess rates specifically of sugar
45:25
Speaker 1: and vinegar, but it breaks down the the structure of
45:29
Speaker 1: the onion and really lets those end times out so
45:32
Speaker 1: you can really taste the onion. It's a great first step.
45:35
Speaker 1: And then do the same thing with the tomatoes and
45:37
Speaker 1: let the tomatoes and onions sit there salted for a
45:40
Speaker 1: little while, and before you move on and make the
45:42
Speaker 1: rest of the guacamole. Dude, it's like a brand new day.
45:46
Speaker 1: I make a good guawk. It's very popular in the household.
45:49
Speaker 1: And you know, it's a great substitute for tortilla chips,
45:52
Speaker 1: radishes for for guacamole. It's a great sub you know,
45:57
Speaker 1: like my tortia chips. I'm a traditionalist. Yeah, um, I
46:01
Speaker 1: mean I can dip anything in guacamole and like it. Yeah,
46:04
Speaker 1: you know, give me a thumb, give me a cauliflower
46:08
Speaker 1: floret and I'll dip that in there. What do you say,
46:11
Speaker 1: a dirty thumb? Uh? A farty honeycomb? Has this episode
46:18
Speaker 1: totally gone off the rails? Or is this good stuff?
46:21
Speaker 1: It's totally gone off the rails? It has it started debate?
46:24
Speaker 1: It's just like, what do you mean? I mean, should
46:27
Speaker 1: we just go back and edit it out? No, that's
46:30
Speaker 1: up to you. Why is it up to me? Because
46:32
Speaker 1: you were the one taking the hard line, so I
46:36
Speaker 1: stand by it. Well, great, then leave it? Uh So anyway,
46:40
Speaker 1: salt is the the the right amount, Like an under
46:45
Speaker 1: seasoned meal, UM with no salt is not good. You
46:49
Speaker 1: want salt, sad And if you don't use a lot
46:52
Speaker 1: of salt at home. And you wonder why restaurant food
46:54
Speaker 1: always tastes better, it's because they're salting their food correctly.
46:58
Speaker 1: But too much salt is no good. And if you
47:00
Speaker 1: use too much, you need even more and then it's
47:02
Speaker 1: a problem. Yeah, it's it's better, I think, not to
47:05
Speaker 1: cook with a lot of salt, but to um, start
47:07
Speaker 1: to add it a little bit at the end, like
47:10
Speaker 1: when you're making like a stew or something like that,
47:12
Speaker 1: because it's easy to over salt it and then you're
47:14
Speaker 1: totally screwed. Um. And then I've never figured out why
47:17
Speaker 1: this is true. But there's finishing salt, which is basically
47:21
Speaker 1: just salt, but applied like right before the meal is served.
47:25
Speaker 1: So if you take a steak and you just sprinkle
47:28
Speaker 1: this a little bit of salt on it before you serve,
47:30
Speaker 1: it does something magical that goes way beyond just adding
47:35
Speaker 1: salt to a steak. Should And I don't understand what
47:38
Speaker 1: it is. It's delicious, yeah, but I mean there's something
47:42
Speaker 1: to it for sure. I'm from the South, so I
47:44
Speaker 1: eat too much salt. Yeah, salt and butter have a
47:47
Speaker 1: good taste for it. Um, I'll just get a salt
47:50
Speaker 1: like like a horse I haven't mounted on my guting
47:53
Speaker 1: room wall. Well, speaking of eating too much salt, apparently
47:58
Speaker 1: the average human needs something like fIF teen hundred milligrams
48:00
Speaker 1: a day, and Americans eat between two thousand and eight
48:03
Speaker 1: thousand a day, which is nuts um. And this article
48:07
Speaker 1: points out that quitting salt for a week and quitting
48:12
Speaker 1: sugar for a week and just saying I'm not gonna
48:15
Speaker 1: eat anything with this this stuff for just like just
48:19
Speaker 1: a week, it might seem like a lot. By Wednesday,
48:22
Speaker 1: but just make it to the rest of the week
48:24
Speaker 1: and you will basically re calibrated your palate and all
48:28
Speaker 1: of a sudden, um, like junk food tastes cloying, but
48:32
Speaker 1: you can really appreciate the like more subtle sweetness of
48:35
Speaker 1: some stuff from more subtle saltiness of other stuff, and
48:38
Speaker 1: like you really appreciate salt rather than bombarding your tastes
48:42
Speaker 1: with you know, too much salar, too much sugar. Um.
48:46
Speaker 1: It's it's definitely an exercise worth doing well. And all
48:49
Speaker 1: that package garbage food that we talk about is just
48:52
Speaker 1: loaded with sodium and sugar, you know, like even a
48:56
Speaker 1: can of soup. Look at like sodium content on just
48:59
Speaker 1: a can of soup. It's true, terrible sad. Do you
49:03
Speaker 1: get anything else? No, man, It's always good to quit
49:07
Speaker 1: something that you're addicted to for a week, just to
49:09
Speaker 1: make sure you can do it. Yeah, I agree, unless
49:13
Speaker 1: it's good deeds, unless it's tongue or cheeks. Just eat
49:18
Speaker 1: that anytime you can. Okay, I'm ready. I liked your
49:22
Speaker 1: good deeds thing those good. Now you should quit that
49:25
Speaker 1: for a week to treat people poor, like see how
49:28
Speaker 1: it goes, dream smashers, Uh, if you want to know
49:31
Speaker 1: more about food tasting. Type those words in the search
49:34
Speaker 1: part how stuff works dot Com. Since I said search parts,
49:36
Speaker 1: time for listener mail. I'm gonna call this Butte detail. Ah.
49:44
Speaker 1: This is from Chelsea and Butte, Montana. And we've talked
49:47
Speaker 1: a lot about evil. Can evil be in from Butte? Uh?
49:51
Speaker 1: He said? Really stood out to me how frequently you
49:53
Speaker 1: guys commented on evil growing up in the rough Butte
49:55
Speaker 1: community and how it affected his personal presentation. Here are
49:59
Speaker 1: a few things it might help you understand all this.
50:02
Speaker 1: Number one, nobody calls it Butte, Montana. It's called Butte America.
50:06
Speaker 1: What how about that? Beaute? Number two. Butaute was a
50:11
Speaker 1: huge mining town that saw tremendous growth, wealth and decline,
50:14
Speaker 1: and still very much tied to its mining past. Number three,
50:18
Speaker 1: Montana's political campaign contribution laws were in large part passed
50:22
Speaker 1: in response to the copper kings and the wealth resulting
50:25
Speaker 1: from the copper mining operations. Also, the Montana Capitol building
50:29
Speaker 1: had electricity for many parts of the country. Fun fact.
50:32
Speaker 1: Number four, Beaute has an incredible history tied very closely
50:35
Speaker 1: to the history of unionization. Number five. Finally, Butte had
50:40
Speaker 1: and still has a very Irish population. You don't go
50:43
Speaker 1: there for St. Patty's Day unless you're there at a party. Hard. Yeah,
50:47
Speaker 1: I didn't know that America. Yeahn't that weird? Um? So,
50:51
Speaker 1: in short, beaute history is very much still tied to
50:54
Speaker 1: its current identity. It's still a very scrappy place. But
50:58
Speaker 1: that being said, some of the best of us loyal
51:00
Speaker 1: people I knew, I know, grew up in beauty. I
51:03
Speaker 1: hope this shop clarify as all evil became who he was.
51:07
Speaker 1: Please keep making podcasts forever so we never run out
51:10
Speaker 1: of content to binge while it works. That is, Chelsea,
51:13
Speaker 1: Thanks Chelsea. There was an awesome email Chelsea from Beauty
51:16
Speaker 1: America Planet Earth. Why do they hate Montana? H Maybe
51:21
Speaker 1: it's just its own own thing, I guess. Yeah. Well,
51:25
Speaker 1: if you want to get in touch with us, you
51:26
Speaker 1: can tweet to us at s Y s K podcast.
51:29
Speaker 1: You can hang with me at Josh Underscore UM Underscore Clark.
51:32
Speaker 1: You can hang out with Chuck on Facebook at Charles W.
51:35
Speaker 1: Chuck Bryant, or you can hang out with both of
51:38
Speaker 1: us that um Facebook dot com slash stuff you should know, right,
51:41
Speaker 1: that's right? Send us an email the Stuff podcast at
51:44
Speaker 1: how stuff Works dot Com and has always joined us
51:46
Speaker 1: at our home on the web. Stuff you Should Know
51:48
Speaker 1: dot com for more on this and thousands of other topics.
51:56
Speaker 1: Does it, How stuff works dot Com