WEBVTT - How Food Tasters Work 0:00:01.080 --> 0:00:04.280 Welcome to you Stuff you Should Know from House Stuff 0:00:04.280 --> 0:00:12.840 Works dot com. Hey, and welcome to the podcast. I'm 0:00:12.960 --> 0:00:16.720 Josh Clark, and there's Charles W. Chuck Bryant, Jerry's over there. 0:00:17.320 --> 0:00:24.360 This is Stuff you Should Know the podcast. Yeah, Hey, dude, Hey, 0:00:25.040 --> 0:00:29.600 what is that swetty balls? Bob Ross? Oh man, I 0:00:29.640 --> 0:00:32.360 could sleep to that guy like no golf tournament that's 0:00:32.360 --> 0:00:38.200 ever existed. I love that guy. Yeah, he's the lovable dude. Yeah, 0:00:38.240 --> 0:00:40.480 and you know what, He's on our list of people 0:00:40.560 --> 0:00:43.479 that I want to buyo on our show, along with 0:00:43.600 --> 0:00:45.840 Dr SEUs and Mr Rogers. There's a few of those 0:00:46.080 --> 0:00:49.320 icons out there that I still want to tackle. Okay, 0:00:50.320 --> 0:00:53.120 let's do it. Yeah, let's do it right now. Let's 0:00:53.120 --> 0:00:55.000 just scrap. What we're gonna do is start making up 0:00:55.000 --> 0:00:57.920 stuff about Bob Ross. Probably might be better than what's coming. 0:00:59.400 --> 0:01:03.440 This is bad food tasters. No, it's it's it's not 0:01:03.480 --> 0:01:06.679 that bad. You know why it's not bad because everybody 0:01:06.720 --> 0:01:09.039 out there who's ever even thought of the concept of 0:01:09.040 --> 0:01:11.160 food tasters and then learned that it's a real thing, 0:01:11.760 --> 0:01:14.800 has this great conception of it. It's a bubble that 0:01:14.840 --> 0:01:17.440 we now get to come along and burst yeah, I 0:01:17.560 --> 0:01:20.040 love ones like that. Yeah, that's true. You're like, oh, 0:01:20.120 --> 0:01:22.600 you have a great fantasy about something not anymore. Yeah, 0:01:22.680 --> 0:01:25.280 here's ugly stark reality. We should change the name of 0:01:25.280 --> 0:01:32.000 our show to dream Squashers. Oh that's not bad like that? Yeah, 0:01:32.319 --> 0:01:34.840 remember that. We could create a TV show where like 0:01:34.880 --> 0:01:38.479 we de renovate someone's house, like we trash it. Yeah, 0:01:38.560 --> 0:01:40.640 dream Squashers and then move a semile of the way 0:01:40.640 --> 0:01:42.880 and be like, here's your new house. It's just a 0:01:42.920 --> 0:01:45.360 starter home. You thought you love. It's awful. Now I 0:01:45.440 --> 0:01:51.080 pooped on the porch. Oh, Man Cooper is gonna love 0:01:51.120 --> 0:01:54.120 that one. Who Aaron Cooper? Oh yeah, what do you 0:01:54.160 --> 0:01:57.640 mean who? It's funny because for people that don't know 0:01:58.320 --> 0:02:03.640 Aaron Cooper one of our oldest and dearest, most dedicated listeners. Um, 0:02:03.680 --> 0:02:06.080 and I don't mean old as an age um. Although 0:02:06.120 --> 0:02:09.560 he's no spring Chicken um of Kansas, which is why 0:02:09.560 --> 0:02:13.360 we make fun of Kansas lovingly. He is our photoshop 0:02:13.400 --> 0:02:17.400 guru and does all our great funny photoshop things. Uh. 0:02:17.440 --> 0:02:21.120 And I we met him in Denver, came over and 0:02:21.160 --> 0:02:24.079 saw the show, came backstage, and I gave him a 0:02:24.960 --> 0:02:28.840 big toothless grin and a photo and just said have 0:02:28.919 --> 0:02:31.880 fun with that one. Coope. Yeah, and it's like been 0:02:32.200 --> 0:02:35.320 comedy gold since then. Yeah, he's good. Let's say about 0:02:35.320 --> 0:02:37.880 a third of our new photoshop pictures are my big 0:02:37.919 --> 0:02:41.520 goofy toothless smile. Yeah, it's just hard to resist putting 0:02:41.560 --> 0:02:43.320 that in there. He did one of my favorites of 0:02:43.360 --> 0:02:49.240 all time, which is me over Jack Nicholson's face coming 0:02:49.280 --> 0:02:52.040 through the door. Oh yeah, Yeah, that's a good one. 0:02:52.080 --> 0:02:54.440 And it's uncanny what that guy can do with photoshop. 0:02:54.480 --> 0:02:57.520 It looks like I was in the signe. Pretty great. 0:02:57.560 --> 0:03:00.760 So I salute you Aaron Cooper. Wait, go Coop. We 0:03:00.800 --> 0:03:04.760 should salute a listener for every show, yeah, or maybe 0:03:04.800 --> 0:03:09.720 just that once. Okay, So food tasting, yes, there is 0:03:10.040 --> 0:03:16.480 legitimately a profession out there. Whether it's full time or 0:03:16.520 --> 0:03:21.560 part time. It depends where you are paid to taste 0:03:21.560 --> 0:03:26.680 test food and it can be amazing food, chocolate, ice cream. 0:03:26.720 --> 0:03:29.560 Ben and Jerry's have what they call flavor gurus. Yeah, 0:03:29.600 --> 0:03:33.520 they like profile them on their website, the flavor gurus. Yeah. 0:03:33.760 --> 0:03:37.240 So those people are not just in charge of taste testing, 0:03:37.280 --> 0:03:40.040 they're in charge of like coming up with new flavor ideas. 0:03:40.760 --> 0:03:43.240 There there well, let's get into it. They are they 0:03:43.280 --> 0:03:48.320 represent one branch of UM food tasters, like the professional 0:03:48.960 --> 0:03:55.880 UM educated branch. Yes, right, so if you're one of 0:03:55.920 --> 0:04:01.640 those food tasters, you probably have a degree in food science. Yeah. Well, 0:04:01.680 --> 0:04:05.400 the Ben and Jerry's gurus, I think are mostly food scientists. 0:04:06.280 --> 0:04:08.360 Although what can they come up with it? They haven't done. 0:04:08.360 --> 0:04:10.280 That's what I was kind of zoning out on. I 0:04:10.320 --> 0:04:13.080 don't know, you know, I mean, no, they're trying to 0:04:13.080 --> 0:04:16.120 still innovate with ice cream. But yeah, I'm just there's 0:04:16.200 --> 0:04:18.880 another hippie groove band that he created an ice cream 0:04:18.880 --> 0:04:23.800 flavor for, Like what's fart on a honeycomb? And honey 0:04:23.880 --> 0:04:29.320 come far and stir a pot of you know, boiled 0:04:29.400 --> 0:04:34.560 cherries with that honeycomb, okay, and then spit in it. 0:04:35.880 --> 0:04:38.320 That's been a Jerry's new flavor. Wow, is that we 0:04:40.000 --> 0:04:42.039 They do have an ice cream graveyard for real though 0:04:42.120 --> 0:04:45.640 on their I think it's on their campus. Yeah, yeah, 0:04:45.640 --> 0:04:48.760 where they put they have like those little funny gravestones 0:04:48.800 --> 0:04:51.440 of of I guess like the fourth tire Honey come 0:04:51.480 --> 0:04:56.000 fart that didn't work out? Right? I love Ben and Jerry's. 0:04:56.320 --> 0:04:59.560 Oh man, I can't find e Chubby Hubby anymore. No, 0:05:00.160 --> 0:05:02.000 no nowhere. I even looked up to see if it 0:05:02.080 --> 0:05:05.520 was discontinued. Have you looked in the graveyard. It's not 0:05:05.600 --> 0:05:07.560 in the graveyard. They say it's still out there, but 0:05:07.640 --> 0:05:10.520 I do not see it anymore. I'll I'll see your 0:05:10.560 --> 0:05:13.240 these uh, the ones with the what do they call 0:05:13.320 --> 0:05:14.839 him now with the plug in the middle full of 0:05:14.880 --> 0:05:19.120 stuff cord? Yeah, the course cords are taken over. Yeah. 0:05:19.320 --> 0:05:21.760 I hope you like cores pal because that's all you're getting. Well, 0:05:21.800 --> 0:05:24.360 I don't need as much ice cream now, which is good, okay, 0:05:24.400 --> 0:05:26.680 because I can't find my chubbs hubs. Here you go. 0:05:28.200 --> 0:05:30.839 What's your favorite? We talked about this. I like Chubby 0:05:30.880 --> 0:05:35.440 Hubby New York super Fridge chunk Um Are you talking 0:05:35.480 --> 0:05:37.680 just Ben and Jerry's because I have a different favorite 0:05:37.680 --> 0:05:41.599 favorite now and it's besting. Robbins actually supposed which one 0:05:41.760 --> 0:05:47.240 mom's making cookies? Wow cookie though obviously no oh no. 0:05:48.279 --> 0:05:51.400 It's some sort of heavenly ice cream with like a 0:05:51.520 --> 0:05:55.800 ribbon of brown sugar something else in it, And it's 0:05:55.880 --> 0:06:01.120 like legitimately like when you've taken a bite out of 0:06:01.120 --> 0:06:04.920 a sugar cookie, a buttery sugar cookie, and you've gotten 0:06:04.960 --> 0:06:06.880 most of it, but there's still like the just a 0:06:06.920 --> 0:06:10.400 little bit of like grit to it. Uh, that is 0:06:10.440 --> 0:06:13.080 the sensation of eating this ice cream. All right, I 0:06:13.160 --> 0:06:15.520 gotta try that now and chuck. What I just did 0:06:16.279 --> 0:06:20.039 is what flavor tasters to quick shout out to hagen 0:06:20.120 --> 0:06:25.320 Das chocolate peanut butter. Brother, that is about as good 0:06:25.360 --> 0:06:28.320 as it gets. Anything chocolate peanut butter. I will eat. 0:06:28.360 --> 0:06:31.640 But hagen Das is up there pretty far at the bottom. Man. 0:06:31.720 --> 0:06:39.080 When you get all all the peanut butter, that sinks. Alright, alright, 0:06:39.120 --> 0:06:42.080 So that is taste testing. We we could we could 0:06:42.120 --> 0:06:45.080 have just made money had we been testing and then 0:06:46.080 --> 0:06:48.960 saying very plainly what we liked about them, because that's 0:06:49.480 --> 0:06:52.920 plainly what the job is sometimes. And again there's basically 0:06:52.920 --> 0:06:54.480 two ways you can get into it. One is you 0:06:54.520 --> 0:06:58.080 can be trained and educated and get some sort of degree, 0:06:58.240 --> 0:07:02.200 higher degree in something like food science. You could be 0:07:02.240 --> 0:07:05.840 a trained chef, somebody who knows what they're talking about 0:07:06.760 --> 0:07:10.240 quite literally when it comes to food and taste, not 0:07:10.360 --> 0:07:12.920 just oh this is good, I like yeah, Like they 0:07:13.000 --> 0:07:16.120 want specificity way to go toast. You know, this is 0:07:17.920 --> 0:07:20.760 and a very refined palette and we'll talk more about 0:07:21.280 --> 0:07:24.080 sensory acuity. But that's a big, big part of it. 0:07:24.280 --> 0:07:26.160 The other way you can get into it is you 0:07:26.200 --> 0:07:30.280 can just basically be some everyday schlub who says, you know, 0:07:30.600 --> 0:07:33.520 I think I could be good at this. Hook me up. 0:07:33.840 --> 0:07:37.480 I'll come like taste food for you, and you write 0:07:37.480 --> 0:07:40.400 a letter like that, sign it and cran mail it 0:07:40.440 --> 0:07:43.960 off somewhere and see if they get in touch with you. Yeah. 0:07:44.040 --> 0:07:48.360 Specifically if you live in UH or near Marshall, Minnesota 0:07:48.600 --> 0:07:52.120 and you like yourself some frozen foods, yeah, you can 0:07:52.160 --> 0:07:58.200 apply to the Schwan company and UH basically just send in, 0:07:58.280 --> 0:08:02.200 like you said, send in your little application and you 0:08:02.200 --> 0:08:06.440 can get hired on. They do though, UM, I believe 0:08:06.560 --> 0:08:11.040 make you past tests. They don't just take anyone right. 0:08:11.080 --> 0:08:14.280 All of them are gonna put you through some sort 0:08:14.320 --> 0:08:18.080 of testing, if not also testing and then training because 0:08:18.440 --> 0:08:21.520 not just anybody can do this. Some people have what 0:08:21.600 --> 0:08:25.920 you mentioned earlier. UM, it's called sensory acuity, which is 0:08:25.960 --> 0:08:30.040 an ability to really differentiate the different flavors and textures 0:08:30.520 --> 0:08:34.600 and um smells associated with particular food and then on 0:08:34.679 --> 0:08:38.200 top of that be able to um discuss it in 0:08:38.240 --> 0:08:42.160 an objective smart way. Yeah, it's not always a food 0:08:42.200 --> 0:08:45.160 company either. Um there's a company called MMR Research Worldwide 0:08:45.280 --> 0:08:47.800 and they do Uh they're like the middleman, yeah, the 0:08:48.600 --> 0:08:53.280 research Yeah, middle people and uh they are the ones 0:08:53.320 --> 0:08:56.479 who will put you through the ringer with a sensory acuity. 0:08:56.640 --> 0:08:58.719 And they're the ones that say, you know, you really 0:08:58.800 --> 0:09:01.400 need to be able to not only articulate your thoughts 0:09:01.760 --> 0:09:03.680 for a piece of paper maybe that you fill out, 0:09:03.960 --> 0:09:06.280 but you have to be nice to your kids well too. 0:09:06.360 --> 0:09:09.160 We'll find out if you're not. But many times you're 0:09:09.200 --> 0:09:11.520 in a room and that kind of setting with other 0:09:11.559 --> 0:09:14.200 people and you have to be able to get along 0:09:14.240 --> 0:09:16.720 and not fight about it. And uh, did you ever 0:09:16.760 --> 0:09:21.440 do any of those market research rooms? I used to. 0:09:22.320 --> 0:09:26.679 I got on some list post college, and um, it's 0:09:26.720 --> 0:09:30.000 a great list when you're fresh out of college. Most 0:09:30.040 --> 0:09:34.000 of mine were not actual tasting of food. Most of 0:09:34.040 --> 0:09:36.720 it was more what do you think about this ad 0:09:36.760 --> 0:09:39.760 campaign type of thing? Like I did one for Heineken 0:09:39.800 --> 0:09:41.400 one time. I was like, oh, great, you know I 0:09:41.400 --> 0:09:44.320 get to go drink Heineken. You're like, yeah great, Uh 0:09:44.440 --> 0:09:47.000 did you know it was just about there when they 0:09:47.080 --> 0:09:51.200 rolled out their big red star campaign man um. And 0:09:51.200 --> 0:09:53.720 then I used to do them for non food products 0:09:53.800 --> 0:10:00.600 like something at home depot or like yeah, basically hold 0:10:00.600 --> 0:10:03.319 it tight, how's it fit in your hands? You buy 0:10:03.360 --> 0:10:06.000 your lower lip? How likely would you be to recommend 0:10:06.000 --> 0:10:08.760 this hammer? Like just dumb stuff like that? Right? Okay, 0:10:08.800 --> 0:10:11.200 so you don't any training for that, and there are 0:10:11.320 --> 0:10:14.840 actual food tasting jobs that do you amount to that 0:10:15.200 --> 0:10:17.120 and you leave with like fifty bucks in cash, which 0:10:17.120 --> 0:10:19.160 is the best part. But but it's gonna be like 0:10:19.200 --> 0:10:23.080 a thumbs up thumbs down or something like, um, I 0:10:23.080 --> 0:10:25.560 think I saw like is this egg roll too spicy? 0:10:25.880 --> 0:10:29.040 This pizza have enough cheese? Did these teens make me 0:10:29.080 --> 0:10:32.040 look fat? It could be something. It could be something 0:10:32.160 --> 0:10:34.720 very broad like give us your general thoughts about this product, 0:10:35.240 --> 0:10:37.439 or if they're in the final stages and they want 0:10:37.440 --> 0:10:41.640 to spend even more dumb money, Um, that's not true. 0:10:41.679 --> 0:10:46.239 Market research is valid. Um. It might be something super specific, 0:10:47.080 --> 0:10:51.120 like you said like is there too much cheese or 0:10:51.240 --> 0:10:53.199 is there just a knot? Yeah, like that's it. I 0:10:53.240 --> 0:10:54.880 don't want to hear about the tang of the sauce 0:10:56.000 --> 0:10:58.120 or the crust. And if you're the kind of food 0:10:58.120 --> 0:11:00.840 taster who's like WHOA, what do you want to hear? 0:11:01.160 --> 0:11:02.800 You're not going to be very good at it. They 0:11:02.840 --> 0:11:05.600 want to hear the Gitimately they don't care because this 0:11:05.640 --> 0:11:09.319 company they're they're not their market researchers that they get 0:11:09.360 --> 0:11:12.760 their dough either way. So we'll talk about dough, um 0:11:12.840 --> 0:11:16.280 and how the the day in the life of a 0:11:16.280 --> 0:11:43.440 food taster goes. Right after this, So, Chuck, there's this 0:11:43.520 --> 0:11:47.760 really um interesting article on a site called bill Fold. 0:11:48.320 --> 0:11:52.160 Did you read the interview with the food taster? No? 0:11:52.240 --> 0:11:55.000 But I read one on vice with three food tasters. 0:11:55.800 --> 0:11:59.120 Let's let's chat about our experience. So the one I 0:11:59.160 --> 0:12:01.600 read about it was an interview with the food taster 0:12:01.760 --> 0:12:05.600 named Matthew. They didn't use his last name, but Matthew 0:12:06.000 --> 0:12:11.600 UM apparently is uh has a pretty decent amount of 0:12:11.720 --> 0:12:15.240 sensory acuity because he went through the training. He said 0:12:15.240 --> 0:12:17.640 the training, I got the impression he was trained by MMR. 0:12:17.800 --> 0:12:21.240 They didn't actually say who it was, but I get 0:12:21.320 --> 0:12:24.200 also get the impression that MMR is about the biggest 0:12:24.200 --> 0:12:26.800 game in town, if not really the only game in town. 0:12:27.000 --> 0:12:28.640 But what you're saying is he's in touch with his 0:12:28.920 --> 0:12:34.000 m yes, very much so. So he said that they 0:12:34.040 --> 0:12:36.560 give you like all these solutions to taste, but also 0:12:37.120 --> 0:12:42.720 sense to identify as well. Um, because the old wives 0:12:42.760 --> 0:12:46.240 tailor old rule of thumb is that taste is eight 0:12:47.600 --> 0:12:51.800 smell right. So um, he passed all these tests and 0:12:51.840 --> 0:12:56.040 apparently also they test your visual acuity as well. They 0:12:56.080 --> 0:13:02.360 want somebody who's sensorily, very attuned to what's going on. 0:13:03.000 --> 0:13:08.480 And then they said, okay, um, explain mayonnaise. Tell us 0:13:08.480 --> 0:13:16.120 what mayonnaise tastes like, creamy, tangy, delicious? Yeah, maggy, does 0:13:16.160 --> 0:13:21.360 it taste eggy to you? I can taste the eggs sometimes. Um. 0:13:21.640 --> 0:13:24.520 You know how much I love mayonnaise. It's hard for 0:13:24.520 --> 0:13:27.600 me to articulate. Do you love mayonnaise or do you 0:13:27.640 --> 0:13:30.760 love dukes mayonnaise? Well? I do love dukes, but I 0:13:30.840 --> 0:13:34.520 just I love mayonnaise. Do you love all mayonnaise? Yeah? 0:13:34.559 --> 0:13:37.200 I mean what other manonnaise do you need besides dukes? 0:13:37.320 --> 0:13:39.280 Well you don't. But if dukes is not available, I'll 0:13:39.280 --> 0:13:44.120 take a I'll take a craft or a or miracles 0:13:44.280 --> 0:13:47.920 or no, that's salad dressing. It's different, but it's the 0:13:48.040 --> 0:13:51.000 consistency of Yeah, I mean that's it's a distinction though, 0:13:51.120 --> 0:13:56.440 like it's not mayonnaise because it's all artificial, right, A 0:13:56.520 --> 0:13:58.960 sandwich just says in the sandwich without miracle whip, that's 0:13:59.000 --> 0:14:03.520 like they disting themselves purposely from being mayonnaise. It's way tangier, 0:14:04.720 --> 0:14:08.520 uh is it? Yeah? And I like miracle with but 0:14:08.520 --> 0:14:11.280 I just never buy it um because I'm always getting 0:14:11.280 --> 0:14:15.560 that Duke's Duke's Light actually one of the few light 0:14:15.800 --> 0:14:20.240 products that still tastes great. Yeah, I didn't know you 0:14:20.280 --> 0:14:22.560 love mayonnaise so much. Oh yeah, man, Like if it 0:14:22.680 --> 0:14:26.880 was if I if it was more socially acceptable to 0:14:27.080 --> 0:14:31.240 just squirt mayonnaise all over your plate of French fries 0:14:31.440 --> 0:14:33.440 like it is in Europe, yeah, I was gonna say, 0:14:33.480 --> 0:14:36.240 then I would be doing that every single time. What 0:14:36.280 --> 0:14:38.240 I do is I asked for mayo for my burger, 0:14:38.720 --> 0:14:40.880 and I'm like a little extra, and then I just look, 0:14:41.080 --> 0:14:45.840 it's spilled over sneakily dipped the fry in there. People 0:14:45.880 --> 0:14:48.040 think because there's some mannaise, people think it's gross, which 0:14:48.080 --> 0:14:52.040 I never got. Uh yeah, some people do. I don't 0:14:52.040 --> 0:14:54.360 get it either. Yeah, they'll eat a really like that's 0:14:54.400 --> 0:14:57.760 any different, right, Well, it's pretty pungent with the garlic. 0:14:58.160 --> 0:15:01.280 Not if it's not garlic a RELI, it's just fancy mayonnaise. 0:15:01.720 --> 0:15:04.040 I thought it was all garlic. That was like a 0:15:04.080 --> 0:15:08.880 hallmark of aoli. No, do you have any kind of ali? Yeah, 0:15:08.880 --> 0:15:12.520 but I thought there's still garlic in the base. Alright, alright, alright, 0:15:13.720 --> 0:15:16.280 we're off track here, We're not. We're kind of we're 0:15:16.280 --> 0:15:18.800 talking food tastes, all right, so let's talk food taste. 0:15:18.840 --> 0:15:20.680 Oh wait, no, I know we were talking about a 0:15:20.760 --> 0:15:23.000 day in the life of a food taster, Matt Matthew 0:15:23.040 --> 0:15:26.520 taster and his mayo description. Right, so this guy really 0:15:26.600 --> 0:15:29.360 kind of tore the scales from my eyes as far 0:15:29.440 --> 0:15:33.960 as um, the what food tasting consists of. It's not fun. 0:15:34.320 --> 0:15:38.120 It's not a fun experience, and it can be very monotonous, 0:15:38.160 --> 0:15:41.479 like for example, So he signed on with this um. 0:15:41.520 --> 0:15:44.800 Actually he was through a temp agency, and the temp 0:15:44.960 --> 0:15:50.280 agency hooked him up with a frozen food manufacturer. So 0:15:50.360 --> 0:15:54.240 the frozen food group was mostly concerned over I think 0:15:54.280 --> 0:15:57.960 the course of eight months, um with frozen French fries. 0:15:58.960 --> 0:16:01.480 Oh he was that guy. Yes, I did read that, 0:16:01.840 --> 0:16:06.440 and um he said he tried frozen French fries in 0:16:06.520 --> 0:16:09.080 every different way. They would say, do you like these? 0:16:09.120 --> 0:16:11.200 They're a little they're baked a little longer. Do you 0:16:11.320 --> 0:16:13.160 like these with this cooking time? Do you like these 0:16:13.200 --> 0:16:14.720 with this much oil? Do you like these with this 0:16:14.800 --> 0:16:17.120 much salt? And he said salt was like the through 0:16:17.800 --> 0:16:21.880 the through thread throughout the whole thing, so much so 0:16:21.960 --> 0:16:25.600 that he um developed blisters in his mouth, sores in 0:16:25.680 --> 0:16:29.240 his mouth from eating these French fries for for eight 0:16:29.240 --> 0:16:32.480 months straight. And this is even working for only a 0:16:32.520 --> 0:16:35.320 couple hours a day because it's all you can work, 0:16:35.400 --> 0:16:38.360 because your palette will get worn out. Well that's not true, 0:16:38.360 --> 0:16:41.120 but a lot of these people work all day doing it, 0:16:41.240 --> 0:16:43.680 is that right? Yeah? Okay, um, if you're full time 0:16:43.680 --> 0:16:46.320 in it, that's not what I heard. Yeah, not what 0:16:46.400 --> 0:16:51.040 I heard. So in addition to having to eat the 0:16:51.160 --> 0:16:53.640 same stuff prepared the different way over and over and 0:16:53.680 --> 0:16:59.960 over again, um, you are, you were given the same 0:17:00.200 --> 0:17:03.640 test basically because the company wants to make sure that 0:17:03.680 --> 0:17:08.359 what you're experiencing is repeatable. Yeah, it's like a little 0:17:08.359 --> 0:17:12.520 science experiment almost exactly. So they'll say, here, try this fry. 0:17:12.680 --> 0:17:16.960 How how does the oily the oiliness hits you say? 0:17:17.280 --> 0:17:19.960 It hits me? Like on five? Because there's this is again, 0:17:19.960 --> 0:17:22.440 this is supposed to be objective, Like you said, it's 0:17:22.440 --> 0:17:25.720 a science experiment. So on one end zero or oils, 0:17:26.000 --> 0:17:28.520 on the other end ten or fruit juices, as far 0:17:28.560 --> 0:17:34.200 as taste impact goes right, And so they say, okay, great, 0:17:34.320 --> 0:17:37.359 here's some more fries. Do the same thing. But you 0:17:37.359 --> 0:17:40.040 don't remember what you gave it. So you actually are 0:17:40.119 --> 0:17:42.959 experiencing a certain level of stress because you feel like 0:17:43.000 --> 0:17:47.320 you're being tested yourself. And uh, it doesn't sound like fun. 0:17:47.359 --> 0:17:49.600 And at the end of the day, you go home 0:17:49.600 --> 0:17:51.679 and you dream of French fries and you wake up 0:17:51.720 --> 0:17:53.439 crying and you have to get up and go do 0:17:53.480 --> 0:17:56.400 it again. It doesn't sound like a lot of fun 0:17:56.400 --> 0:18:01.720 to me. Dream smashing. Uh. The article and vice uh 0:18:01.840 --> 0:18:05.080 professional food tasters tell us about their jobs. They interviewed 0:18:05.080 --> 0:18:09.240 three people and the highlights or as follows. Louise Vamber 0:18:09.960 --> 0:18:13.399 is an product manager for a s d A. And 0:18:13.480 --> 0:18:16.720 she says, in a testing week, I can be tasting 0:18:16.800 --> 0:18:19.720 up to two hundred and fifty ice creams from eight 0:18:19.720 --> 0:18:23.640 in the morning till eight at night. See that. I mean, 0:18:25.000 --> 0:18:27.800 it sounds great, but she's probably taking a bite and 0:18:27.880 --> 0:18:30.240 spitting it out. She is, she says, she spits it out. 0:18:30.280 --> 0:18:32.080 She said and if I don't, that means it's a 0:18:32.119 --> 0:18:34.360 really good ice cream if I actually swallow it. Yeah, 0:18:34.400 --> 0:18:37.160 I imagine, so like if you're eating two something ice 0:18:37.200 --> 0:18:39.919 cream today. Yeah. And uh, she loves her job, like 0:18:39.960 --> 0:18:41.800 I don't think all these people are like, oh my god, 0:18:41.840 --> 0:18:45.680 I hate my line and they all hate their jobs. Uh. 0:18:45.720 --> 0:18:48.639 And she says she always craves like buttery mashed potatoes 0:18:48.680 --> 0:18:51.240 and cheese and crackers and things. And she goes to 0:18:51.280 --> 0:18:55.000 the dentist four times a year because we're a job. Uh. 0:18:55.040 --> 0:18:59.720 There's a guy Peter Nixon. Um. If you think got Peter, 0:19:00.240 --> 0:19:03.400 and then your food tasting group could use some fixing 0:19:05.680 --> 0:19:10.760 so bad. Uh. He works at Morrison's. Um, and his 0:19:11.000 --> 0:19:15.359 this is his day, he says, And this is all quote. Uh. 0:19:15.600 --> 0:19:17.800 At eight in the morning, I have around five different 0:19:18.280 --> 0:19:22.880 cooked meats. Half hour later I taste uh from fifteen 0:19:22.960 --> 0:19:27.200 different Kichha's. Nine thirty in the morning is pie hour. 0:19:27.680 --> 0:19:30.439 I taste ten different pies. Then I vomit all of 0:19:30.480 --> 0:19:33.040 our chicken pies, all of our steak pies, plus all 0:19:33.080 --> 0:19:37.120 of the fruit pies. And that is my day every day. Uh. 0:19:37.160 --> 0:19:39.800 Then at ten on the dot, I have a bacon 0:19:39.880 --> 0:19:42.119 buddy bu t t y. I don't even know what 0:19:42.160 --> 0:19:45.760 that is. Might be some product they sell, it's a 0:19:45.840 --> 0:19:49.000 misprint maybe, And then he says he actually does eat 0:19:49.000 --> 0:19:51.640 a proper lunch and dinner um when he gets home, 0:19:51.720 --> 0:19:54.240 just to keep his life sort of normal. But he 0:19:54.320 --> 0:19:57.320 points out that, especially in the case of pies, you 0:19:57.359 --> 0:20:00.520 have to take a bit from each part of the pie. Yeah, 0:20:00.680 --> 0:20:02.600 so he said, you gotta taste the lid, the pastry, 0:20:02.640 --> 0:20:05.960 the filling, and the meat content and the gravy. Are 0:20:05.960 --> 0:20:09.080 always experimenting with gravies. Have I talked to you about 0:20:09.119 --> 0:20:14.200 pork pies? Uh? And how much I love them? Yeah? Yeah? 0:20:14.240 --> 0:20:18.480 From the from the trip to England? Yeah, okay, is 0:20:18.480 --> 0:20:20.920 that your new obsession? Oh? Yeah, where do you buy 0:20:20.960 --> 0:20:24.000 him here? I don't know. Oh you haven't found him. Oh, 0:20:24.040 --> 0:20:25.679 I'm sure you can get pork pies in Atlantic I 0:20:25.720 --> 0:20:28.679 hope so. Uh. And then finally they talked to this 0:20:28.680 --> 0:20:30.639 guy who's a noodle taster and he is the founder 0:20:30.680 --> 0:20:34.040 of his own Cabudo Noodles. Have you heard of those? 0:20:34.320 --> 0:20:37.640 I haven't had him. But it's supposedly like a um 0:20:37.720 --> 0:20:39.919 sort of a finer version of you know, cup of 0:20:39.920 --> 0:20:43.360 noodles or ramen. Yeah, No, I haven't had it. Yeah, 0:20:43.359 --> 0:20:44.760 they're supposed to be pretty good. Have you you ever had 0:20:44.800 --> 0:20:52.280 tofu noodles? Mmm? I don't think the noodles like five calories, 0:20:53.600 --> 0:20:58.199 very low carb um. They're they're in their noodles and 0:20:58.200 --> 0:21:02.600 they're made from tofu um, and they are really great. 0:21:02.960 --> 0:21:06.800 They're great substitute for pasta. I do like tofu. People 0:21:06.880 --> 0:21:11.359 love the substitute though. Is spaghetti squashed? Yeah, this is gonna. 0:21:11.440 --> 0:21:14.880 This is you. Once they're cooked, you have no idea 0:21:14.960 --> 0:21:19.040 that they're tofu. Yeah. They taste and appear just like 0:21:19.400 --> 0:21:24.639 um cooked past um. This dude started his own company, 0:21:24.640 --> 0:21:27.159 and he said that when they were getting going, he 0:21:27.440 --> 0:21:31.480 tasted he said, easily over two hundred noodle types. And 0:21:31.560 --> 0:21:34.679 when they tasted their own company, he said, it's not 0:21:34.720 --> 0:21:36.040 the kind of thing where he tasted a little bit 0:21:36.040 --> 0:21:38.280 and spit it out, Like they require that you eat 0:21:38.320 --> 0:21:41.760 the whole pot, he said, because it's different, the whole 0:21:41.760 --> 0:21:44.480 five gallon pot. Yeah, he said, as different, like as 0:21:44.520 --> 0:21:46.240 you work your way through it being a noodle in 0:21:46.280 --> 0:21:49.480 a soup, don't just like take a little broth up top. 0:21:49.960 --> 0:21:52.440 So I thought that was kind of interesting. Yeah, and 0:21:52.480 --> 0:21:55.560 that's that's actually a huge distinction for that company then, 0:21:55.600 --> 0:21:58.400 because for the most for the most part, like you said, 0:21:58.920 --> 0:22:00.639 you are going to take a small bite, but you 0:22:00.720 --> 0:22:04.040 might take different small bites, are different components all across 0:22:04.080 --> 0:22:06.200 the lid, little filling, little gravy, little meat. And then 0:22:06.200 --> 0:22:08.440 with each of those bites, right, So for the lid, 0:22:08.480 --> 0:22:12.040 they'll say, how rate the butteriness, right, spit it out, 0:22:12.200 --> 0:22:16.400 Take another by the lid, how's the flakiness? Spit it out, 0:22:16.520 --> 0:22:20.320 Take another by the lid? Uh is it sweet? And 0:22:20.359 --> 0:22:22.960 then you do that. So what kind of a bunch 0:22:22.960 --> 0:22:25.359 of different kinds, a bunch of different times, just for 0:22:25.400 --> 0:22:28.440 the lid, And they say, okay, spit it out. Let's 0:22:28.440 --> 0:22:30.639 start over again, and let's see if you give it 0:22:30.680 --> 0:22:33.199 the same marks this time through. And that's just for 0:22:33.240 --> 0:22:36.280 the lid. That's not just for the meat content. It's 0:22:36.520 --> 0:22:38.640 like for all the different parts. You have to rate 0:22:38.720 --> 0:22:41.480 them and then do it again and again. This job 0:22:41.560 --> 0:22:44.760 is horrible. I don't care what anybody says. Well, I 0:22:44.800 --> 0:22:47.640 can see very easily how you would grow to loathe 0:22:47.920 --> 0:22:51.080 whatever you're eating, Like that guy probably never eats another 0:22:51.119 --> 0:22:53.679 French fry again in his life. And what kind of 0:22:53.680 --> 0:22:56.080 life is that? I can't remember if he said he 0:22:56.119 --> 0:22:58.440 does or not. It probably took a while. At the 0:22:58.520 --> 0:23:01.800 very least he's says I feel like at the end 0:23:01.840 --> 0:23:06.080 he's he like he'll eat fries. Yeah, but yeah he 0:23:06.760 --> 0:23:09.520 got mouth source and he said some people develop dental 0:23:09.560 --> 0:23:14.040 problems that they quit. Yeah, well, the ice cream land 0:23:14.040 --> 0:23:19.560 he goes four times a year like me, Um, did 0:23:19.560 --> 0:23:20.880 you know I have to go four times a year 0:23:20.880 --> 0:23:26.800 now because my stupid teeth. Does the insurance cover those 0:23:26.800 --> 0:23:31.840 are just the two I should say, does Obamacare cover them? Uh? 0:23:31.880 --> 0:23:34.960 Because two should be free? Yeah, I have to pay 0:23:34.960 --> 0:23:38.480 more than your average Joe for my toothcare. And that's 0:23:38.520 --> 0:23:41.640 not including the uh, you know, the obvious extra work 0:23:41.920 --> 0:23:45.240 I've got going on? Is that why you've been stealing 0:23:45.280 --> 0:23:49.040 from the office lately and stealing from the swear jar? 0:23:50.280 --> 0:23:53.320 But I've been adding most of that. It all evens 0:23:53.320 --> 0:23:57.280