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A Ridiculous History of Worcestershire Sauce · Ridiculous History

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  Speaker 1: the show, Ridiculous Historians. Thank you, as always so much
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  Speaker 1: our super producer, mister Max Williams. Keep them all in check,
• 0:39
  Speaker 1: shut up buster rhymes.
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  Speaker 2: Uh you say, I got to something on the something
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  Speaker 2: and the something on your neck?
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  Speaker 1: Yeah, I've heard For years I thought I heard that song.
• 0:50
  Speaker 1: You guys know I love hip hop, And for years
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  Speaker 1: I thought he was saying, I've got the eggnog beep
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  Speaker 1: that makes you sweat your neck. Who ha, I've got
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  Speaker 1: you all in check. And I was like, man, New
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  Speaker 1: York slaying is crazy. What does that mean?
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  Speaker 2: I thought, Also, it means that that's actually quite good.
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  Speaker 2: I beat like eggnog, make that.
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  Speaker 1: Pretty good?
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  Speaker 2: Them eggs to get that nog sounds so absolutely dirty,
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  Speaker 2: like we're going to get flagged in our internal.
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  Speaker 1: We only use whole eggs. Okay, last it has nothing
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  Speaker 1: to do with today's episode, but uh, you guys, true story.
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  Speaker 1: For a long time as well, I thought he was
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  Speaker 1: saying I got you all in check like the country
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  Speaker 1: of Chechia, like c z e h and I'm of.
• 1:46
  Speaker 2: You in my mind in check at all times.
• 1:48
  Speaker 1: What is like, Okay, Buster, if you're listening, Man, we're
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  Speaker 1: the one and only the man, myth legend, mister Noel Brown.
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  Speaker 2: No you think you want Buster on the show? Oh man,
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  Speaker 2: he's that's a big dude right there. Man, Man, he
• 2:04
  Speaker 2: got he got, he got swollen. He was always kind
• 2:07
  Speaker 2: of swollen, but he seems to have gotten swoller late
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  Speaker 2: in life.
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  Speaker 1: Over a time. Yeah. And uh and gosh, you can't
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  Speaker 1: you can't mess with the rhymes. Uh. He's got a
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  Speaker 1: sort of secret sauce. We could say segue. Uh, Noel,
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  Speaker 1: you are on the road and Uh, I hope if
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  Speaker 1: I had a little horse.
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  Speaker 2: It's because it's early for me and my brain because
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  Speaker 2: I've been on the West Coast long enough where i
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  Speaker 2: have finally just finally adapted to West Coast brain, only
• 2:36
  Speaker 2: to have to adapt back to East Coast brain immediately.
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  Speaker 1: Yeah. We were we were talking off air, and I
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  Speaker 1: was I always saying like, oh man, I've been there.
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  Speaker 1: The time zones are weird. Uh, but we have uh,
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  Speaker 1: we have a continuing mission which is to explore ridiculous
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  Speaker 1: history and we want to start today's episode with a
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  Speaker 1: big thanks to a good friend of of ours, mister
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  Speaker 1: Brenton Smith from Station sixteen.
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  Speaker 2: Of course, Brenton, by the way, a missive Dare we
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  Speaker 2: say a mandate? Dare we say it is our charge
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  Speaker 2: to explore ridiculous history?
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  Speaker 1: Yes? Yeah, check this out, Noel, So you and I
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  Speaker 1: know Brenton, I would say pretty well at this point,
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  Speaker 1: I was astonished to find that he actually listens to
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  Speaker 1: the show Ridiculous time.
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  Speaker 2: Every time I hear that anyone listens to the show,
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  Speaker 2: I'm astonished, right.
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  Speaker 1: Despite the fact that he has to hang out with
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  Speaker 1: us on a regular basis in person as we make
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  Speaker 1: a bunch of weird sketch comedy and other.
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  Speaker 2: Videos, sometimes with you wigged out and costumed out as
• 3:45
  Speaker 2: George Washington traveling through time.
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  Speaker 1: Hey, and you as the you, as the person who
• 3:52
  Speaker 1: introduces that poor guy to things like virtual reality or escalators.
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  Speaker 1: I'm the straight man.
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  Speaker 2: It's this catch, but it's fine if you haven't seen those.
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  Speaker 2: By the way, check out the stuff they don't want
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  Speaker 2: you to know social media channels of note, and you
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  Speaker 2: can see them.
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  Speaker 1: It's basically become an ongoing series.
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  Speaker 2: But Brenton fine, fond of Fine Whiskey's ball caps and
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  Speaker 2: apparently sauce history. Yeah.
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  Speaker 1: Yeah, so he asked us. He said, you guys, you know,
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  Speaker 1: I listened to the show, and also I like what
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  Speaker 1: you're doing with these condiments. But why have you never
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  Speaker 1: talked about Worcestershire. Worcestershire.
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  Speaker 2: See, that's going to become an ongoing thing. I mean,
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  Speaker 2: there's just so many ways to make a meal out
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  Speaker 2: of that. Sometimes I like to go wor You we go, Yeah,
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  Speaker 2: Sometimes I like to shorten it to Wooster because we
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  Speaker 2: know how that goes. What is it, though, Ben? What
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  Speaker 2: is this brown juice of the Gods?
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  Speaker 1: Hang on, I'm writing down the number of times that
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  Speaker 1: we're saying this name. Okay, so we're already at like
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  Speaker 1: four or five. Yeah, yeah, yeah. So most of us
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  Speaker 1: who enjoy cooking will use this sauce Worces this year,
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  Speaker 1: and we often, at least here in the US and
• 5:15
  Speaker 1: probably in England, we often buy it in a grocery
• 5:18
  Speaker 1: store with like a paper wrapping around it. The Lee
• 5:21
  Speaker 1: in Parents bottle. Yeah you remember those?
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  Speaker 2: You know It's true, Ben, And I've got to say,
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  Speaker 2: in my mind, Lee and Parents is the only one
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  Speaker 2: that exists, though I know there are other pretenders to
• 5:31
  Speaker 2: the throne.
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  Speaker 1: And it's a very interesting throne indeed, because we're most
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  Speaker 1: all of us are familiar with the sauce, know it
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  Speaker 1: and love it. But if we just straight up describe
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  Speaker 1: the ingredients and the flavor, it would make even the
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  Speaker 1: most articulate person sound absolutely bonkers. Luckily we are not
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  Speaker 1: the most articulate people. Well we're articulately bonkers at least.
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  Speaker 1: I love it.
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  Speaker 2: Yeah, it is a weird one, right, because there's nothing
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  Speaker 2: else quite like it. It has some soy sauce vibes,
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  Speaker 2: you know, it has some if you ever had like
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  Speaker 2: liquid aminos, you know, something like that, or even what's
• 6:10
  Speaker 2: the other one MSG kind of vibes. But yet none
• 6:14
  Speaker 2: of those things and all of those things. It's it's
• 6:16
  Speaker 2: sort of a mystical brown liquid. Yeah, it's still not
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  Speaker 2: quite all all the stuff we described as like part
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  Speaker 2: of Worcestershire, but not quite the thing entire. So look,
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  Speaker 2: we will throughout this episode use alternate pronunciations. You might
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  Speaker 2: hear worcestershre Worcestershire or what'd you say worcesters Shire. I
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  Speaker 2: liked Worcestershire, which I know is wrong. It's just fun
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  Speaker 2: to say. It makes me feel like I'm tasting it
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  Speaker 2: as I say it.
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  Speaker 1: Yeah, I like that. I like that form and function,
• 6:54
  Speaker 1: just like morocket taut us. You know, folks, if you
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  Speaker 1: think the pronunciation is ridiculous, just wait till you hear
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  Speaker 1: the origin story. Before we get to that, though, we
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  Speaker 1: got to break down the flavor. Man, how would you
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  Speaker 1: describe wors the shure sauce?
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  Speaker 2: Yeah, I was, I was kind of beginning to because
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  Speaker 2: I was trying to think of it. It's sort of
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  Speaker 2: like a state of mind more than it even is
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  Speaker 2: like a specifical flavor, right Florida.
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  Speaker 1: Yeah, uh yeah.
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  Speaker 2: Because I mean it has it's the tang and the
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  Speaker 2: salts of something that we might recognize as like a
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  Speaker 2: soy sauce, but then it has the it reveals these
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  Speaker 2: other almost sweet and sour, a tiny bit of subtle
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  Speaker 2: kind of floral notes or something. It really is just
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  Speaker 2: it tas what does it taste like?
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  Speaker 1: It tastes like, Yeah, there's a there's a central brightness respectively.
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  Speaker 1: It's that floral bit that I was trying to Yeah,
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  Speaker 1: I mean, there are layers to it. And with so
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  Speaker 1: much going on palette wise, it's kind of surprising that
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  Speaker 1: we would put it in so many different dishes. I mean,
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  Speaker 1: we use it all the time.
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  Speaker 2: Can we just start off off the rip saying that,
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  Speaker 2: I think we're all pretty big fans of the stuff.
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  Speaker 2: This is not the time where we rag on Wooster
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  Speaker 2: higher sauce as a flavor. More just kind of maybe
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  Speaker 2: lampoon the history of it a little bit and kind
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  Speaker 2: of bring some things into the light. But boy, there's
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  Speaker 2: nothing like it. When that's what you want, there's nothing
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  Speaker 2: else you can to reach for, whether it be a soup,
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  Speaker 2: a braise, perhaps even a saute. Yeah, yeah, just so,
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  Speaker 2: And we want to go to Aleah Hoyt. Writing for
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  Speaker 2: How Stuff Works, she interviewed Seamus Mullet, chef at the
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  Speaker 2: Institute of Culinary Education, and he has one of the
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  Speaker 2: best descriptions of this. He says, Worcestershire sauce is kind
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  Speaker 2: of a flavor amplifier, right. It makes things deeper, it
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  Speaker 2: makes things more savory. It's like the hip kids call
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  Speaker 2: it oomammy ooh mommy.
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  Speaker 1: You know it's true, and we love that.
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  Speaker 2: It really is sort of what do they that they
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  Speaker 2: say that there's like acid, heat, salt, and then the zumammy.
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  Speaker 2: It was just sort of like an additional you know,
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  Speaker 2: taste sense almost the way things hit your palate.
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  Speaker 1: It's mushrooms, you know. That's the thing about your sauce.
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  Speaker 2: It really has a mushroomy kind of flavor to it
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  Speaker 2: as well to me anyway. But yeah, I'm sorry, that's right.
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  Speaker 2: It's the fifth taste, right, umammy.
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  Speaker 1: After salty, sweet, bitter, and sour, And I.
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  Speaker 2: Said acid heat and all of that, but those are
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  Speaker 2: kind of the chefy ways of describing those.
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  Speaker 1: Yeah, Often umami is described as deliciousness and Chef Mullen.
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  Speaker 1: Chef Mullen argues that umami brings out natural flavorings in food,
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  Speaker 1: so he says it makes steak taste more steak, like
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  Speaker 1: mushrooms more mushroomy, you know. Oh. We also we've got
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  Speaker 1: to give a shout out to our friends Annie Lord
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  Speaker 1: and Andrew over it. Save. Yeah, they've got a cool
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  Speaker 1: history of umami. It wasn't really a Western thing until
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  Speaker 1: the early nineteen hundreds thanks to an astonishing chemist and
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  Speaker 1: professor named Kikune Ikeda something to do with msg in
• 10:16
  Speaker 1: that tale, I believe, right, Yes, sir, you are correct. Yeah, yeah,
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  Speaker 1: and he was. He isolated this isolated glutamate and created
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  Speaker 1: monosodium glue toamate.
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  Speaker 2: M ST, which it's a bad rap. Weirdly, we talked
• 10:30
  Speaker 2: about this in our History of Chinese Restaurants. MSG sort
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  Speaker 2: of got unfairly maligned in sort of a weird racist
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  Speaker 2: kind of slander campaign against Chinese restaurants.
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  Speaker 1: Yeah, and he noticed even back when it was popularizing this,
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  Speaker 1: he said, Okay, what I'll call what I'll call umami,
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  Speaker 1: it really is signaling. Glutamate is signaling the presence of protein,
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  Speaker 1: and human beings evolved to hunt protein. Right.
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  Speaker 2: Even in the Shefe type shows, they refer to the
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  Speaker 2: big old slab of you know, main course, you know
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  Speaker 2: goodness on your plate as your protein, whether it be
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  Speaker 2: you know, beast or tofu.
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  Speaker 1: Mm hmm yeah, whether it be tofurky or ribs. I mean. Also,
• 11:21
  Speaker 1: we were interested to learn you can taste glue tomate
• 11:24
  Speaker 1: if you're a human at concentration six and sixteen times
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  Speaker 1: lower than sugar or salt. That is interesting. What does
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  Speaker 1: it taste like? Just a dash will do it? It
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  Speaker 1: tastes delicious? Yeah, okay, this is deliciousness.
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  Speaker 2: We're still talking about here, Okay, got it. So, without
• 11:41
  Speaker 2: going too too far into the food science of it all,
• 11:44
  Speaker 2: if you want a deeper dive onto that kind of stuff,
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  Speaker 2: definitely please do check out Savor. We ought to point
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  Speaker 2: out that a lot of savory foods which might be
• 11:53
  Speaker 2: considered umami rich, they need time to steep in those
• 11:57
  Speaker 2: flavors you know, low, slow and low, you know, or
• 12:00
  Speaker 2: a nice braize in its own juices of like a
• 12:03
  Speaker 2: pork loin or whatever it might be. Those things have
• 12:06
  Speaker 2: to really kind of set in and that does take
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  Speaker 2: time and care.
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  Speaker 1: Yeah. Speaking with MPR of Flavored chemist named Ariel Johnson said,
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  Speaker 1: a lot of umami esque or omamy rich foods are
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  Speaker 1: fermented or slow cooked, like you said, like a bone
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  Speaker 1: broth or kimchi, and it can take weeks, right kim
• 12:28
  Speaker 1: I mean like for some of these things, right, Yeah,
• 12:31
  Speaker 1: you know, kimchi started by burying this stuff. So we'll
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  Speaker 1: see why this point about age is important about fermentation
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  Speaker 1: because we know there is ancient history. One of humanity's
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  Speaker 1: oldest condiments is garam and it had umami before people
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  Speaker 1: use the word of mommy, it's a fermented fish sauce,
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  Speaker 1: a precursor to Catsup Yeah, which later became Ketchup Yeah.
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  Speaker 1: And Worcestershire probably isn't a direct descendant of Garhm, but
• 13:03
  Speaker 1: the flavor profiles have a lot in common. Fish sauces
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  Speaker 1: were a staple in East Asian cooking for millennia, basically a.
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  Speaker 2: Staple in both of our fridges as well.
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  Speaker 1: Ben Oh, yes, sir, Yeah, you gotta have you gotta
• 13:18
  Speaker 1: have your sauces. You know, it's funny. I didn't think
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  Speaker 1: about this.
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  Speaker 2: Maybe it's been a while since we did the episode
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  Speaker 2: on Ketchup, But Worcestershire Sauce as we know it today
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  Speaker 2: really really is kind of the next evolution of that
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  Speaker 2: Garum that was considered to be the precursor to Ketchup.
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  Speaker 2: But modern day Ketchup doesn't resemble either of these things
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  Speaker 2: at all. But Worcester Sauce really is kind of that
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  Speaker 2: thing that we're talking about.
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  Speaker 1: Yeah, it's carrying the torch. We don't know whether the
• 13:52
  Speaker 1: original Worcestershire bros. Were trying to copy an existing variation,
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  Speaker 1: like if they had a sample of it. But our
• 14:00
  Speaker 1: story starts with three guys. There are two of them.
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  Speaker 1: John Wheeley Lee spelled l Ea and William Henry parents,
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  Speaker 1: this chemist holy In parents.
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  Speaker 2: They started a business in eighteen twenty three in we're okay,
• 14:21
  Speaker 2: would this be woolster?
• 14:23
  Speaker 1: I think it's a wooster. I think it's a wooster.
• 14:25
  Speaker 2: Oh, you know, it's one of those things where you've
• 14:28
  Speaker 2: got Leicester but it's spelled Leicester. We've talked about this
• 14:31
  Speaker 2: in England, so would not it follow logically that Worcester
• 14:36
  Speaker 2: would be woolster.
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  Speaker 1: It's english Man. There are no rules, really.
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  Speaker 2: And why have the shire on a place that already
• 14:43
  Speaker 2: is the name of basically a shire. Why not just
• 14:46
  Speaker 2: call it Worcester Sauce or Worcester Sauce anyway, we'll probably
• 14:50
  Speaker 2: get to that, but guess that's where they were operating
• 14:52
  Speaker 2: out of a little pharmacy on the high Street, which
• 14:55
  Speaker 2: was Broad Street, and they made tons of stuff. They
• 14:57
  Speaker 2: were doing lots of experimentation, many of which were with flavor.
• 15:02
  Speaker 2: Mm hmm.
• 15:03
  Speaker 1: Yeah. They also went on to make a hair regrowth
• 15:06
  Speaker 1: tonic spoiler that spoiler it doesn't work, but try it
• 15:10
  Speaker 1: and soup. I don't know what to tell you. They
• 15:12
  Speaker 1: also quite possibly create a fable about their own fabled sauce,
• 15:16
  Speaker 1: So maybe I love it fable fabled, yeah, meta fable.
• 15:20
  Speaker 1: So maybe we can we can share the origin story
• 15:25
  Speaker 1: as they put it, and we'll learn about the third
• 15:29
  Speaker 1: character in the tail.
• 15:31
  Speaker 2: I'm just gonna nip this in the butd real quick, guys,
• 15:33
  Speaker 2: and see what the Internet says as to how we
• 15:36
  Speaker 2: should pronounce the name of this sauce. Not you gonna
• 15:40
  Speaker 2: change the way I pronounce it necessarily, but I'm just curious.
• 15:43
  Speaker 1: Oh we've got some tangents on that too. Man.
• 15:46
  Speaker 2: Okay, well, I'm excited to get to that. But it
• 15:48
  Speaker 2: says here a shy see, I can't.
• 15:52
  Speaker 1: Even do it.
• 15:52
  Speaker 2: Woos to sure, woos to shure it's a wu it
• 15:57
  Speaker 2: really is wu ha.
• 15:59
  Speaker 1: Wu stuff uh. And then sure sure, So when you
• 16:02
  Speaker 1: get to the end of it, you're just saying, sure, yeah.
• 16:06
  Speaker 2: I like Wooster Wooster, Sure sure Shyre in there, but
• 16:12
  Speaker 2: sure Shire enough.
• 16:14
  Speaker 1: Huh. That was a transition right there.
• 16:17
  Speaker 2: They did, in fact, you know, dabble in sorcery, sorcery
• 16:22
  Speaker 2: and sorcery sort of what do you call it, ben,
• 16:25
  Speaker 2: when you when you transmute things into other things, alchemy,
• 16:28
  Speaker 2: flavor alchemy.
• 16:29
  Speaker 1: There we go. I like that, I'm a flavor alchemist.
• 16:32
  Speaker 2: H and they had, at least on the early versions
• 16:36
  Speaker 2: of this this fabled sauce a little bit of a tagline, right,
• 16:40
  Speaker 2: how did that read?
• 16:41
  Speaker 1: Oh? They put out an ad shortly after they began sauce. Yeah,
• 16:46
  Speaker 1: and it says, quote, the Worcestershire sauce is prepared by
• 16:50
  Speaker 1: us from the favorite recipe of a nobleman of acknowledged gout,
• 16:54
  Speaker 1: which back then was not a bad thing, having good
• 16:57
  Speaker 1: taste acknowledged good isn't. Don't you get gouts from eating
• 17:02
  Speaker 1: too many rich foods? Yes?
• 17:04
  Speaker 2: I love language, It's so fun.
• 17:07
  Speaker 1: Let's terrifying.
• 17:08
  Speaker 2: Too much poulted meat from all that good taste and
• 17:11
  Speaker 2: makes you have a foot swellow And this was likely
• 17:14
  Speaker 2: referring to the nobleman in question, Lord Marcus Sandy's of
• 17:18
  Speaker 2: the third Baron Sandy's, who had grown accustomed to kind
• 17:22
  Speaker 2: of a garam like fish sauce that he had learned
• 17:25
  Speaker 2: about and kind of gotten a taste for while governing
• 17:29
  Speaker 2: a brawl in Bengal. I can see a real colonizer,
• 17:33
  Speaker 2: this fella.
• 17:34
  Speaker 1: Right. Yeah, let's picture this moment with this story. So,
• 17:38
  Speaker 1: an aristocrat returns to England from abroad and colonial India,
• 17:42
  Speaker 1: and he just cannot find his favorite condiment. I just
• 17:45
  Speaker 1: can't find my favorite condiments right, And he doesn't have
• 17:48
  Speaker 1: any physical samples, probably because he likes the stuff so
• 17:52
  Speaker 1: much he already ate it all. So picture him, like
• 17:55
  Speaker 1: Rick Rubin in all these recording sessions, we can picture
• 17:58
  Speaker 1: the baron. He's waving his hands around, he's just throwing
• 18:01
  Speaker 1: words out and he's describing through speech. In comparison alone,
• 18:06
  Speaker 1: his experienced tasting fish sauce, and he might have been like,
• 18:10
  Speaker 1: well it's.
• 18:12
  Speaker 2: Sweet, oh I see so perhaps perhaps molasses large.
• 18:20
  Speaker 1: Sort of parents, the sort of sour ah so tamarinds.
• 18:30
  Speaker 1: Perhaps what indeed have fish eat somewhere.
• 18:36
  Speaker 2: Okay, we're gonna need to workshop this one for a while.
• 18:39
  Speaker 1: Ago like what we have to exercise empathy with Leah parents.
• 18:43
  Speaker 1: They got this crazy rich dude who is like, let
• 18:46
  Speaker 1: me just give you the vibes.
• 18:49
  Speaker 2: There should be a tagline the rich We get things
• 18:52
  Speaker 2: done because you know, they've got the money to throw
• 18:55
  Speaker 2: around and the influence, and usually when they want a thing,
• 18:58
  Speaker 2: people kind of listen, and that tends to a times
• 19:02
  Speaker 2: only benefit the rich. But sometimes, Ben, sometimes you get
• 19:05
  Speaker 2: the trickle down of sauce that benefits the world.
• 19:07
  Speaker 1: Here's my question.
• 19:09
  Speaker 2: Was there any threats of hunged, drawn and quartered involved
• 19:13
  Speaker 2: in this?
• 19:13
  Speaker 1: You never know, You never never know. You never.
• 19:16
  Speaker 2: History is written by the victors, and these guys seem
• 19:18
  Speaker 2: to have done well by themselves because their name still
• 19:20
  Speaker 2: is emblazoned on the sauce.
• 19:22
  Speaker 1: Right. So they go back to this baron and they say, Okay,
• 19:27
  Speaker 1: based on your somewhat unhinged conversation, we have taken all
• 19:34
  Speaker 1: of the like flavor notes that you told us about.
• 19:37
  Speaker 1: We put them into this weird sort of mixtape and
• 19:42
  Speaker 1: here you go. We're not sure exactly what they handed him,
• 19:46
  Speaker 1: but the original thing probably had. Well. Do you want
• 19:49
  Speaker 1: to just read the list of ingredients?
• 19:51
  Speaker 2: Yeah, and I'm not gonna lie Vivin. I initially saw
• 19:54
  Speaker 2: this list and I'm like, okay, you know, I mean,
• 19:57
  Speaker 2: we don't have proportions here, but we've got barley malt
• 19:59
  Speaker 2: vin spirit vinegar, which I imagine is mean barley matt.
• 20:04
  Speaker 1: Would be a darker vinegar.
• 20:05
  Speaker 2: Spirit vinegar would be a little bit more of maybe
• 20:07
  Speaker 2: a bitter clear vinegar. Yeah, molasses, you know, and sugar
• 20:11
  Speaker 2: and salt, anchovies, tamar and extract challice, which were later
• 20:16
  Speaker 2: replaced by onions, garlic.
• 20:17
  Speaker 1: I hate this one though.
• 20:18
  Speaker 2: Man, I hate spices be so condescen It's like, come on, man,
• 20:23
  Speaker 2: which one h And also, of course flavor.
• 20:26
  Speaker 1: Rings even weirder. Probably probably some something citrual, probably like
• 20:32
  Speaker 1: lemons of some sort, like lemon juice sort. So why
• 20:37
  Speaker 1: not just say lemon lemons.
• 20:38
  Speaker 2: You said molasses, you said tamar and extract. Yeah, it
• 20:44
  Speaker 2: certainly is a proprietary formula, despite the fact that we
• 20:47
  Speaker 2: do see other versions of them. There's going to be
• 20:50
  Speaker 2: pretty significant flavor differences. It's it's it's not exactly codified, right.
• 20:54
  Speaker 2: It sounds like we both I think thought this sounds okay,
• 20:58
  Speaker 2: that sounds you get behind that, except for the obfuscation
• 21:02
  Speaker 2: of the spices and flavorings. But apparently the first batch
• 21:07
  Speaker 2: was quite bad.
• 21:08
  Speaker 1: Yeah. I was gonna say, who knows, it sounds eclectic,
• 21:11
  Speaker 1: but maybe it tasted awesome. It did not spoil. This
• 21:15
  Speaker 1: stuff was gross. And before we get to the plot
• 21:18
  Speaker 1: holes in that official kind of origin story, we know
• 21:22
  Speaker 1: for sure that leam Perrin's first crack at their Fishy
• 21:26
  Speaker 1: Sauce in eighteen thirty five was a swing in a miss.
• 21:30
  Speaker 1: Even the company itself later described that first pilot batch
• 21:35
  Speaker 1: as completely unpalatable, but they had some cost fallacy. They
• 21:39
  Speaker 1: spent so much time and money making barrels of this
• 21:43
  Speaker 1: stuff that was basically wet garbage juice.
• 21:46
  Speaker 2: Why would they have done that? Why wouldn't they have
• 21:49
  Speaker 2: a market tested at first before they made massive.
• 21:53
  Speaker 1: Scale of it. I mean they probably they were trying
• 21:57
  Speaker 1: to do the thing where you have a problem and
• 22:01
  Speaker 1: you keep adding to it, like in cooking. You know,
• 22:03
  Speaker 1: it's much easier to add a flavor than it is
• 22:06
  Speaker 1: to subtract a flavor. Sure, so I think they were
• 22:09
  Speaker 1: just like, hey, maybe this is going to be the one.
• 22:13
  Speaker 1: Maybe we need more molasses, or maybe we need more anchovies.
• 22:17
  Speaker 1: It didn't work, and they they didn't throw it away
• 22:22
  Speaker 1: because they had a sub cost. So instead they took
• 22:26
  Speaker 1: the barrels of this test condiment and they hid it
• 22:30
  Speaker 1: away in the basement of their pharmacy and just sort
• 22:32
  Speaker 1: of like wash their hands of it.
• 22:36
  Speaker 2: Wait a minute, this does sound a little apocryphal, but
• 22:39
  Speaker 2: let me guess we heard about this in a recent
• 22:41
  Speaker 2: story too, about a thing and maybe it was Rome.
• 22:46
  Speaker 2: What was it, ben? It was like some century men
• 22:50
  Speaker 2: had some like some material they stuck away because they
• 22:56
  Speaker 2: kind of forgot about it and then it fermented and
• 22:58
  Speaker 2: it was really good. Oh no, I'm sorry, I know
• 23:00
  Speaker 2: what it was. I looked at a mine. This was
• 23:02
  Speaker 2: not a ridiculous history moment. It is a a thing
• 23:05
  Speaker 2: in Japan that is basically fermented soybeans and it's called knock.
• 23:13
  Speaker 2: Oh gosh, it's it's it looks like sticky, cheesy kind
• 23:17
  Speaker 2: of beanstoea nato.
• 23:19
  Speaker 1: Yeah.
• 23:19
  Speaker 2: It was featured in that show Showgun, where like these
• 23:23
  Speaker 2: women are eating it and they're kind of the you know,
• 23:26
  Speaker 2: black Black Moore or whatever the hell's name is.
• 23:29
  Speaker 1: He asks what that is.
• 23:30
  Speaker 2: He wants to try it, and they tell him it's
• 23:32
  Speaker 2: not really for you, it's not something you'll be into,
• 23:34
  Speaker 2: and he, you know, insists and he eats it and
• 23:36
  Speaker 2: he's like, oh, this is this. It tastes like spoiled
• 23:39
  Speaker 2: cheese or something. Right, but that kind of thing where
• 23:43
  Speaker 2: it's like ah, and they tucked it away. That The
• 23:44
  Speaker 2: story behind that was that there was some you know,
• 23:47
  Speaker 2: invading you know, group of soldiers that had their soybeans
• 23:52
  Speaker 2: stowed away and they forgot about them or they let
• 23:55
  Speaker 2: them basically, they wrapped them in some wet something or
• 23:58
  Speaker 2: other and then they fermented and became this NATO and
• 24:01
  Speaker 2: the General or whatever got a taste for it, and
• 24:03
  Speaker 2: next thing, you know, this is a staple food of Japan.
• 24:07
  Speaker 1: I have eaten so many strange things, and I will say,
• 24:12
  Speaker 1: I know this is sometimes a controversial opinion. NATO, to
• 24:16
  Speaker 1: me has always answered a question that I never thought
• 24:21
  Speaker 1: to ask, which is like, have you ever smelled a
• 24:23
  Speaker 1: diaper and thought, what if I could just eat that
• 24:25
  Speaker 1: for breakfast? Yeah? You know, yeah, I mean apparently, what's it?
• 24:30
  Speaker 2: Durian tastes real nice but smells like dirty diapers. Yeah,
• 24:36
  Speaker 2: I hope I was sort of on the right track.
• 24:38
  Speaker 2: But what happened with these barrels of this concoction that
• 24:41
  Speaker 2: they kind of shoved in the basement forgot about.
• 24:44
  Speaker 1: You're absolutely on the right track more than a year past.
• 24:47
  Speaker 1: It wasn't until at least eighteen months later that someone
• 24:51
  Speaker 1: opens the door, you know, to the basement of the pharmacy.
• 24:55
  Speaker 1: They walk down the stairs and they see these barrels,
• 24:58
  Speaker 1: and they try the sauce or time. Maybe they were
• 25:01
  Speaker 1: thinking I could finally throw it away, but lo and behold,
• 25:05
  Speaker 1: this once wet garbage juice is now amazing, Like the
• 25:10
  Speaker 1: fermentation fixed it.
• 25:12
  Speaker 2: You can't really plan for that, so, I mean you can,
• 25:15
  Speaker 2: but a lot of times it starts from these happy accidents,
• 25:17
  Speaker 2: like with the NATO, right, I mean again, you would
• 25:20
  Speaker 2: maybe argue that that was an unhappy accident, and.
• 25:22
  Speaker 1: That's totally fine.
• 25:24
  Speaker 2: Some people do seem to really love it, whether it's
• 25:26
  Speaker 2: a taste you develop or whatever. Even in Japan, I
• 25:28
  Speaker 2: think there's like a certainly a percentage of the population
• 25:31
  Speaker 2: that can't stand the stuff. But awesome, man, I'm really
• 25:35
  Speaker 2: happy and really cool if true, really cool if true.
• 25:39
  Speaker 2: You know, this is a world changing condiment. It's definitely
• 25:43
  Speaker 2: an England changing condiment. You can put it on darn
• 25:46
  Speaker 2: near everything. And lets be honest, not to be a
• 25:49
  Speaker 2: negative Nelson, but British cuisine at the time could really
• 25:52
  Speaker 2: use the help. Yeah for sure. Obviously, again, apocryphal or not,
• 25:57
  Speaker 2: it does take time fermentation whatever, whether it be braising
• 26:01
  Speaker 2: or like long slow cooks or actual fermentation, which is
• 26:04
  Speaker 2: a chemical process to make flavors like what we're talking about,
• 26:08
  Speaker 2: the umami type of flavor. But if you have a
• 26:11
  Speaker 2: sauce like this, it almost gives you a shortcut. Yeah.
• 26:15
  Speaker 1: Yeah, that's a really good point and they're also Worcestershire
• 26:19
  Speaker 1: is a runaway hit because people are buying a story
• 26:22
  Speaker 1: as much as they're buying a sauce. There's this mysterious
• 26:26
  Speaker 1: origin tale of a nobleman haunted by memories of this
• 26:30
  Speaker 1: sauce from foreign shores. There's another mystery because the first
• 26:34
  Speaker 1: consumers don't know what is in this. They just think
• 26:38
  Speaker 1: it's tasty. That's a heck of a trust fall. They
• 26:42
  Speaker 1: don't care.
• 26:44
  Speaker 2: You know, who cares, Especially in those days. It certainly
• 26:47
  Speaker 2: wasn't the era of I need you know, listed ingredients
• 26:51
  Speaker 2: and nutritional facts and calorie counting government regulation. Right of course,
• 26:57
  Speaker 2: there was no There was no food and drug administration.
• 27:02
  Speaker 1: You know.
• 27:02
  Speaker 2: We were coasting on a wing and a prayer and
• 27:06
  Speaker 2: a tasty sauce.
• 27:07
  Speaker 1: Which is thankful that lady fingers don't have actual women's
• 27:11
  Speaker 1: fingers in them that we know of, that we know
• 27:14
  Speaker 1: of up to a certain point. There's a percentage of
• 27:18
  Speaker 1: fingers allowed anyway. Yeah, you're absolutely right, dude. The ingredients
• 27:22
  Speaker 1: of the original leam Perrin's Worcestershire sauce, they were like
• 27:25
  Speaker 1: the Coca Cola secret recipe of the time. For decades,
• 27:30
  Speaker 1: there was a bit of a conspiracy afoot because you
• 27:33
  Speaker 1: can find a pharmacy catalog from their lab on Broad
• 27:38
  Speaker 1: Street and was dated to eighteen twenty three. We knew
• 27:42
  Speaker 1: that tamarind and anchovies were definitely in there, but it
• 27:46
  Speaker 1: would take until like two thousand and nine for the
• 27:51
  Speaker 1: world to get a closer look at the actual story
• 27:55
  Speaker 1: and the actual ingredients. And maybe that's where we go
• 27:58
  Speaker 1: to the real story. Uh, Noel, I think we've we've
• 28:01
  Speaker 1: teased it pretty well. How do we know that this
• 28:04
  Speaker 1: Baron Sandy thing is maybe a little embellished.
• 28:08
  Speaker 2: Well, i'll tell.
• 28:10
  Speaker 1: You, Ben, we'll tell you. Actually, we'll do it together
• 28:12
  Speaker 1: as always. Uh.
• 28:14
  Speaker 2: There may have been a nobleman, you know, in the
• 28:19
  Speaker 2: mix who was waving his arms around wildly and describing
• 28:23
  Speaker 2: these flavors that he had savored back in his time abroad. Uh,
• 28:28
  Speaker 2: but it probably wasn't the guy we described.
• 28:32
  Speaker 1: Who was what was his name again, Ben.
• 28:34
  Speaker 2: Sandy Baron, But it was, it was, It was a
• 28:38
  Speaker 2: whole like, oh, Lord, Marcus Sandy, the third baron Sandy's
• 28:45
  Speaker 2: I don't even understand what that means. The third Baron,
• 28:48
  Speaker 2: Baron of Sandy's Press. Anyway, his name is Marcus Sandy's
• 28:51
  Speaker 2: and we we think it probably likely was it him.
• 28:55
  Speaker 2: According to a memo written by Lee and Parn's accountant
• 29:00
  Speaker 2: and archivist Brian Keoh in nineteen ninety seven, Lord Sandy's
• 29:06
  Speaker 2: apparently never governed in Bengal or ever even traveled to India, Oh, extating.
• 29:15
  Speaker 1: So it remains a mystery that as to who actually
• 29:20
  Speaker 1: was this apocryphal aristocrat who commissioned the first Worcestershire sauce
• 29:25
  Speaker 1: and the note here we're getting a lot of the
• 29:28
  Speaker 1: true story from our friends over at food republic dot com.
• 29:33
  Speaker 1: An excellent article by Andrew Housman called the Bizarre story
• 29:37
  Speaker 1: behind the invention of Worcestershire Sauce.
• 29:41
  Speaker 2: You can almost call him like a what do you
• 29:43
  Speaker 2: call it, a sauce patron, you know, a patron of
• 29:47
  Speaker 2: sauce instead of the arts of a benefactor. Exactly, Yes,
• 29:53
  Speaker 2: a sauce benefactor. As I love this, so we are
• 29:57
  Speaker 2: we do, have, of course, as is often the case
• 29:59
  Speaker 2: in you know, old stuff, competing versions of the story.
• 30:02
  Speaker 2: In eighteen eighty four, in the New York Times paper
• 30:06
  Speaker 2: of notes, It's been around for a long time, they
• 30:09
  Speaker 2: claimed that Sandy's wife wanted Lee in parents to recreate
• 30:14
  Speaker 2: a curry powder, which they then converted into sauce form
• 30:19
  Speaker 2: rather than like a powder, which is, you know, basically
• 30:22
  Speaker 2: just a blend of spices.
• 30:23
  Speaker 1: All right, So a mysterious aristocrat returning from abroad, or
• 30:31
  Speaker 1: you're working with your working with your colleague and you're like, hey,
• 30:35
  Speaker 1: I know we got other stuff to do, but my
• 30:38
  Speaker 1: wife really wants this curry powder. I mean, take it
• 30:42
  Speaker 1: from what take it for what it is. We cannot
• 30:45
  Speaker 1: argue with the results. Worcestershire rips. Dude, it is amazing.
• 30:55
  Speaker 2: Oh man, I mean there's there's just nothing like it.
• 30:58
  Speaker 2: Like I said, when I hear the be like an
• 31:01
  Speaker 2: ad for Lean parents, but when I want that certain
• 31:05
  Speaker 2: flavor in my roast, I reach for Leon parents.
• 31:09
  Speaker 1: Yeah, and we know we mentioned two thousand and nine, right,
• 31:13
  Speaker 1: So shout out again to the archivist Brian Keo who
• 31:18
  Speaker 1: found notes dating back to the mid eighteen hundreds that
• 31:23
  Speaker 1: list different, let's say, different things they tried to add
• 31:27
  Speaker 1: in those barrels, so like cloves, different vinegars, pickles, ascetic acid.
• 31:33
  Speaker 2: Mmmm.
• 31:35
  Speaker 1: Oh yeah, it's just that that got the cable soup.
• 31:38
  Speaker 1: I love it now.
• 31:39
  Speaker 2: It is yum acetic acid peppers, essence of lemons.
• 31:45
  Speaker 1: Some of these things probably.
• 31:46
  Speaker 2: Are what would be under that catch all of flavorings,
• 31:52
  Speaker 2: flavorings and spices. Yeah, those are some of the original ingredients,
• 31:56
  Speaker 2: and of course this changed as the chemist evolved the recipe.
• 32:02
  Speaker 2: But here's the thing we talked about today at the
• 32:04
  Speaker 2: top of the show. How in my mind I think
• 32:07
  Speaker 2: when I can't well, I don't want that certain extra
• 32:10
  Speaker 2: something I reads for Leeann Parents because in my mind
• 32:14
  Speaker 2: that is the quintessential, quintessential Worcester. There's just nothing else
• 32:20
  Speaker 2: like it that will quite do the trick for me.
• 32:22
  Speaker 2: But I have certainly gotten alternatives in the past and
• 32:24
  Speaker 2: they're fine, and there might even be you know, if
• 32:27
  Speaker 2: you really thought about it, you could almost treat it
• 32:30
  Speaker 2: like different hot sauces, where depending on which brand you
• 32:34
  Speaker 2: go with, you might get a different little kick.
• 32:36
  Speaker 1: I don't know, Ben, what is your what's your experience.
• 32:38
  Speaker 2: Been with non Leean parents worcesters pretty similar?
• 32:44
  Speaker 1: You know. There are brown sauces that are a little
• 32:48
  Speaker 1: bit heavier, like hybrids of you know, H and P
• 32:51
  Speaker 1: sauces kind of or HP sauce is kind of like
• 32:54
  Speaker 1: a hybrid of Worcestershire and ketchup. But maybe it maybe
• 33:01
  Speaker 1: it's the expectation or the nostalgia of lim parents because
• 33:05
  Speaker 1: I associated with steakhouses, you know, I associated with dashing
• 33:09
  Speaker 1: it into crock pots and slow cooking and prime ribs
• 33:12
  Speaker 1: and stuff like that. So I don't know, it's it's
• 33:16
  Speaker 1: crazy because we've got to talk about these different varieties.
• 33:20
  Speaker 1: We have mentioned this to each other a little bit
• 33:22
  Speaker 1: off air. It turns out the reason lim Parens is
• 33:25
  Speaker 1: not monopolistic, they're actually owned by Kraft. Heinds now is
• 33:29
  Speaker 1: that Worcestershire sauce became a generic term. In eighteen seventy six,
• 33:34
  Speaker 1: the English High Court said, you lot don't own a
• 33:39
  Speaker 1: trademark for the name woulceare absolutely not.
• 33:43
  Speaker 2: Because for me it's the name of a town. It's
• 33:46
  Speaker 2: like Gene Simmons trying to trademark the rock and roll fingers,
• 33:49
  Speaker 2: like he can't. Turned out that he did try to
• 33:53
  Speaker 2: do that apparent. Oh wow, it's just out in the
• 33:55
  Speaker 2: ether at this point. Guys, you can't. Can can you
• 33:58
  Speaker 2: trademark a song?
• 33:59
  Speaker 1: Well? Yes you can?
• 34:01
  Speaker 2: Can you trademark a breeze?
• 34:05
  Speaker 1: You know? No you can't. Yeah, I mean we can
• 34:08
  Speaker 1: collectively say, what's this shirt. However you got here, We're
• 34:12
  Speaker 1: glad you made it to the plate. You ridiculous, amazing sauce.
• 34:16
  Speaker 1: One thing, oh, we should mention the iconic like paper
• 34:20
  Speaker 1: wrapping that comes from that comes from shipping to the US.
• 34:25
  Speaker 1: In eighteen thirty nine, a family in New York, the
• 34:29
  Speaker 1: Duncan family, starts importing this and the problem was the
• 34:32
  Speaker 1: bottles were breaking in transit on the ship, right, so
• 34:36
  Speaker 1: they wrapped it in that paper. And it's so iconic.
• 34:39
  Speaker 1: You know, if you go to the grocery store today
• 34:41
  Speaker 1: you look at this monopoly of sauces. The one that's
• 34:44
  Speaker 1: wrapped in paper is interesting. Right. Again, like to the
• 34:48
  Speaker 1: earlier point, there's something that feels almost secretive about it,
• 34:54
  Speaker 1: like you can't see this sauce, dude, And I'm sorry.
• 34:58
  Speaker 1: It really does remind me.
• 34:59
  Speaker 2: And not that you like figure out a formula by
• 35:01
  Speaker 2: gazing into the sauce. But there's a synthesizer company from
• 35:06
  Speaker 2: Japan called Roland who made this really awesome analog cynthesizer
• 35:09
  Speaker 2: in the eighties called the Juno, and they notoriously would
• 35:12
  Speaker 2: break because they took the circuits, the pieces that actually
• 35:15
  Speaker 2: made the sound, and they coated them in this polyurethane
• 35:18
  Speaker 2: thing because they didn't want people to be able to
• 35:20
  Speaker 2: see the circuit design coming across the assembly lines. They
• 35:23
  Speaker 2: were worried about industrial espionage, but that ended up actually
• 35:26
  Speaker 2: biting them in the butt because it caused the things
• 35:29
  Speaker 2: to notoriously malfunction. So whenever you get one of the
• 35:32
  Speaker 2: repair people, will you know, soak them in acetone and
• 35:34
  Speaker 2: get rid of that that coating.
• 35:36
  Speaker 1: So you're not wrong. Man. That's really really interesting in
• 35:39
  Speaker 1: terms of one of those I do, I do mention
• 35:42
  Speaker 1: it to me when you first got one. Does it work?
• 35:45
  Speaker 1: It does work, It works beautifully.
• 35:46
  Speaker 2: And I got it serviced by a guy who did
• 35:48
  Speaker 2: that very thing, literally took all the voice chips out
• 35:50
  Speaker 2: and soaked them in acetone and now it's like new.
• 35:54
  Speaker 2: But Ben, I gotta say, I was wondering about alternatives
• 35:59
  Speaker 2: to lean pair. I found a great article on the
• 36:02
  Speaker 2: Daily Meal listing thirteen best Worcestershire sauce brands that you
• 36:08
  Speaker 2: can buy, and I had no idea.
• 36:10
  Speaker 1: There's a couple like.
• 36:11
  Speaker 2: One Barrel Bourbon Barrel aged one from Bourbon Barrel Foods
• 36:16
  Speaker 2: looks good, and there was one that's organic and vegan
• 36:19
  Speaker 2: by Wizard the company called Wizard, two very different data
• 36:25
  Speaker 2: points on the spectrum of mush. And then you've got Annie's,
• 36:29
  Speaker 2: of course, which you'll maybe know from their expensive Macardi
• 36:32
  Speaker 2: and cheese boxes, right Bunnies. But the one that interested
• 36:35
  Speaker 2: me the most and I thought was really unusual, especially
• 36:39
  Speaker 2: per our hot sauce conversation, Crystal, who makes you know
• 36:43
  Speaker 2: that pure Louisiana hot sauce?
• 36:45
  Speaker 1: They make a Worcestershire sauce. Okay, I'm in. I want
• 36:49
  Speaker 1: to try it. I want to try them all.
• 36:51
  Speaker 2: I really want to broaden my Worcestershire horizons.
• 36:54
  Speaker 1: For our buddy Brenton Nol. What's the name of that
• 36:57
  Speaker 1: bourbon Worcestershire Again, it.
• 36:59
  Speaker 2: Is just called bourbon barrel aged from bourbon barrel foods.
• 37:03
  Speaker 2: But if that one exists, I kind of imagine there's
• 37:07
  Speaker 2: like a niche, kind of bespoke world of Worcestershire sauces,
• 37:11
  Speaker 2: just like there is for hot sauce. But this one
• 37:13
  Speaker 2: is literally it's called bourbon barrel aged by bourbon barrel foods.
• 37:18
  Speaker 1: That's for you. That's for you, mister Smith. We also,
• 37:21
  Speaker 1: it turns out we are not the only folks who
• 37:24
  Speaker 1: have had fun trying to pronounce the name of this sauce.
• 37:27
  Speaker 1: It was interesting learn. Twenty twenty one, lim Parents announced
• 37:31
  Speaker 1: a marketing campaign called Speak Your Sauce And so, yeah,
• 37:36
  Speaker 1: the little you know, the little paper that has the
• 37:38
  Speaker 1: lim Perrens Worcestershire sauce or whatever on there, they took
• 37:42
  Speaker 1: out the word worcesters and they put in just a
• 37:45
  Speaker 1: blank and air quotes or quotation marks, because you know
• 37:50
  Speaker 1: you're reading it, not speaking it. And they said this
• 37:54
  Speaker 1: was a limited edition. They said, with how we'd Speak
• 37:57
  Speaker 1: your Sauce bottles, we're officially embracing this struggle and celebrating
• 38:01
  Speaker 1: all the different pronunciations because anyway you Worcestershire works for us.
• 38:07
  Speaker 1: I don't love that they turned it into a verb.
• 38:09
  Speaker 1: But what I speak your truth, speak your sauce. Oh boy, yeah,
• 38:13
  Speaker 1: I guess you're right. It must be a speaker truth thing,
• 38:17
  Speaker 1: so you don't have to pronounce it any particular way.
• 38:24
  Speaker 1: Most people these days will know what you mean. And
• 38:26
  Speaker 1: I gotta tell you, guys, I am kind of pooped
• 38:29
  Speaker 1: from saying Worcestershire over and over again. I shan't speak.
• 38:33
  Speaker 1: It's the game counting this sentence. We have said the
• 38:37
  Speaker 1: word Worcestersher well over thirty two times.
• 38:41
  Speaker 2: Okay, I think that's respectable. Frankly, I don't think.
• 38:45
  Speaker 1: We overdid it. Do you guys want to hear my
• 38:48
  Speaker 1: take on sauce? Yeah?
• 38:50
  Speaker 2: I can't have it because of the condition yep.
• 38:53
  Speaker 1: Yeah, the condition.
• 38:54
  Speaker 2: Well maybe we can, maybe we can tap the scientific
• 38:57
  Speaker 2: community to make a condition say version of this fabled sauce.
• 39:02
  Speaker 2: And I had one more to add that I think
• 39:04
  Speaker 2: Brandon would also like. There is a company called Bear
• 39:08
  Speaker 2: and Burton's and they make something called Wu Sauce, and
• 39:12
  Speaker 2: it looks like it comes in a couple.
• 39:15
  Speaker 1: Of different varieties.
• 39:15
  Speaker 2: One of them is like a traditional America American Worcester,
• 39:20
  Speaker 2: and the other one is called fire Shire, which would
• 39:23
  Speaker 2: presumably be a spicy Worcestershire sauce.
• 39:27
  Speaker 1: And it's apparently a very new brand.
• 39:29
  Speaker 2: During the middle of the global pandemic, two fishermen this
• 39:32
  Speaker 2: also sounds apocryphal, named Bear and Burton found themselves out
• 39:35
  Speaker 2: of work with too much dime on their hands. They
• 39:37
  Speaker 2: began experimenting with Nana's w sauce and the brand quickly
• 39:42
  Speaker 2: took off.
• 39:43
  Speaker 1: So now our count has to change. Now we've said
• 39:47
  Speaker 1: it well over thirty two times. Worcestershire. Worcestershire. The word
• 39:52
  Speaker 1: is haunting me, just like that mysterious sauce haunted some
• 39:56
  Speaker 1: apocryphal British nobleman centuries ago.
• 40:00
  Speaker 2: Can also get it in powder form, by the way,
• 40:01
  Speaker 2: we didn't put that out. You can get it like
• 40:03
  Speaker 2: in a spice blend packet kind of form.
• 40:07
  Speaker 1: I love this stuff, man. I know, uh, you're on
• 40:10
  Speaker 1: the road, but when you get back in our fair
• 40:13
  Speaker 1: metropolis of Atlanta, we all got to get together. Let's
• 40:16
  Speaker 1: let's go grab some food somewhere. Every time we do
• 40:19
  Speaker 1: an episode, I get so hungry, almost grilling time, buddy,
• 40:23
  Speaker 1: and nothing goes with it. I mean, you know, we
• 40:25
  Speaker 1: haven't even talked about steak sauce because that's such a
• 40:28
  Speaker 1: catch all, massive ball of wax there. But I like
• 40:31
  Speaker 1: just a little bit of Worcester harsh sauce add to
• 40:34
  Speaker 1: the count with my steak. Yeah, as a condiment, not
• 40:38
  Speaker 1: just as a cooking implement. It's like a little dipping.
• 40:41
  Speaker 1: I like a little little dipper, a little dipper, a
• 40:45
  Speaker 1: little a zoo and uh, Avoi, folks, We're got you.
• 40:49
  Speaker 1: Avois folks, becazo tight to you as well, we hope
• 40:53
  Speaker 1: this finds you Guten tog uh yeah, yes, big vig.
• 41:00
  Speaker 1: Thanks to our super producer mister Max Williams. Thanks to
• 41:03
  Speaker 1: Alex Williams who composed his bang and bop. Thanks also
• 41:07
  Speaker 1: to our pal Brenton Smith. Brenton, we hope we did
• 41:11
  Speaker 1: your proud huge Thanks to Alex Williams who composed this theme.
• 41:14
  Speaker 2: Christopherrosiotis Eves Jeff cos Here in Spirit, the Quizitor, the
• 41:19
  Speaker 2: Puzzler Man. I was eating Canter's Deli yesterday and UH
• 41:24
  Speaker 2: in Los Angeles, and I had a callback to a
• 41:28
  Speaker 2: breakfast that AJ is the Puzzler and I had at
• 41:31
  Speaker 2: Barney Greengrass in in the Upper West Side of New York,
• 41:34
  Speaker 2: where we ordered a lock scrambled egg situation and I
• 41:39
  Speaker 2: tried it at cancers and I say, AJ, it was.
• 41:42
  Speaker 1: It was pretty on points.
• 41:43
  Speaker 2: It's pretty on point, but nothing can match the memory
• 41:45
  Speaker 2: of eating that breakfast with you.
• 41:47
  Speaker 1: Shout out yeah, Shout out to A J Bahamas Jacobs.
• 41:51
  Speaker 1: If you were listening, AJ, be well aware we might
• 41:55
  Speaker 1: see you sooner than you think.
• 41:57
  Speaker 2: Yes, we'll see you next time, folks. For more podcasts
• 42:08
  Speaker 2: from iHeartRadio, visit the iHeartRadio app. Apple podcasts, or wherever
• 42:12
  Speaker 2: you listen to your favorite shows.