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Speaker 1: Ridiculous History is a production of I Heart Radio. Ye

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Speaker 1: welcome back to the show, Ridiculous Historians. Thank you, as

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Speaker 1: always so much for tuning in. Let's give it up

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Speaker 1: for the one and only, the Man, the Myth, the

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Speaker 1: legend are super producer Mr Max Williams. Who do you who?

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Speaker 1: And let's also they called me Ben, But I want

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Speaker 1: to take a moment today and I need some fanfare here. Max, really,

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Speaker 1: just turn it up to eleven because we've got the

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Speaker 1: band back together. Everybody, and I mean everybody, even the

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Speaker 1: people are sitting next to you if they don't have

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Speaker 1: their headphones in, just hit him on the shoulder and

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Speaker 1: tell the clap with you right now, returning the one

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Speaker 1: and only Mr Noel Brown. I gotta say, I don't

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Speaker 1: want to be responsible for anybody doing soft violence to

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Speaker 1: people on the train, you know, for my benefit. Maybe

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Speaker 1: a gentle nudge, a squeeze of the I don't know,

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Speaker 1: people are weird about being touched. I would maybe just

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Speaker 1: one handed clap, you know, on your thank you, thank you,

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Speaker 1: That's what I'm getting at. Thank you, Ben and all

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Speaker 1: and all of you who are potentially being beaten up

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Speaker 1: by strangers, uh, for my benefit, um, thank you for

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Speaker 1: your service. Thank you for your service, folks. To be back.

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Speaker 1: It's good to be bad. It's so good to have

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Speaker 1: you back, man, Thank you. I appreciate it. Man. You

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Speaker 1: you did you you didn't miss too much. We finally

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Speaker 1: did the McDonald's episode. I think I told you about

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Speaker 1: this in our in our offline group chat because as

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Speaker 1: you know, folks, longtime ridiculous historians, Noel, Max and I

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Speaker 1: are friends in real life, so we're pretty much talking

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Speaker 1: to each other every day regardless of where we are.

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Speaker 1: And uh nol, I gotta tell you. We gave Jonathan

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Speaker 1: Strickland a chance. I had him on as a as

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Speaker 1: a guest toast. We did two episodes and I don't

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Speaker 1: know about Max, but no, he had me fooled. I

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Speaker 1: thought he had turned over a new leaf. He was.

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Speaker 1: He was an absolute gym, absolute peach until the very

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Speaker 1: end of the second episode. He did did he transform

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Speaker 1: before your very ears? He sure did? He sure did, man.

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Speaker 1: But I think it's a very important note we have

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Speaker 1: to say here. We got the trivia question right though.

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Speaker 1: That's it. Yeah, we did you proud man, So we're

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Speaker 1: we're still ahead. Well, I would have to, I would

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Speaker 1: have to soft disagree. That didn't miss so much. I

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Speaker 1: mean it sounds like there was adventure, you know, uh,

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Speaker 1: like a cultic type behavior and activities, and I mean

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Speaker 1: you bury the lead there, Ben, I was really looking

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Speaker 1: forward to that McDonald's episode. Ronald McDonald is pure nightmare fuel,

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Speaker 1: even in his final form. But man, that that early

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Speaker 1: commercial that you always threaten us with his absolute terror, Man,

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Speaker 1: that is the stuff of of of absolute nightmares. He's

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Speaker 1: got like a weird carrot nosed thing. It looks like

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Speaker 1: like a like a John Wayne Gacy kind of thrown

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Speaker 1: together um you know, costume. Like it's yes, just chilling,

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Speaker 1: chilling for everybody else. Noel and I have been chasing

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Speaker 1: several episodes for years, and there are sometimes where I

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Speaker 1: wish that, uh, I wish that we could record the

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Speaker 1: times we're just we're like hanging out. Sometimes we'll just

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Speaker 1: meet up for a drink and then we realize that

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Speaker 1: accidentally our conversation has become a show. Maybe one day

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Speaker 1: we'll do Ridiculous History after Dark. But for you, my friends,

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Speaker 1: my brother, my ride or die, I know, I know

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Speaker 1: you love the food episodes, man, I do too. We've

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Speaker 1: got one that is another doozy for us, and uh gosh,

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Speaker 1: I like, I don't even know where to begin, other

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Speaker 1: than to ask you, were you a Pringles kid man

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Speaker 1: when you were growing up? Where we're Pringles in the hierarchy,

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Speaker 1: I'm a Pringles adult man. It's the superior chip, There's

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Speaker 1: no question about it. They stack. You can make a

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Speaker 1: little duck mouth with them. If you flip one up

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Speaker 1: right side up and the other one upside down and

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Speaker 1: put it, you can quack. It's it's a prop, it's

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Speaker 1: a chip. It's it's self storing kind of. You know

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Speaker 1: that you're never gonna that's not sure. You will occasionally

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Speaker 1: run into some cracked Pringles, but it's it's rare. It's

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Speaker 1: a lot rarer than opening a bag of lays and

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Speaker 1: the whole thing is being demolished, not to mention the

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Speaker 1: shrinkage that you experienced with with bagged potato chips. At

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Speaker 1: least when you get a stack, you know, a tube

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Speaker 1: of Pringles, you know it's gonna be mainly full to

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Speaker 1: the top. It maybe a little they might have they

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Speaker 1: might have skimped a little bit of we're gonna get

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Speaker 1: into it. It's it's the kind of story that on

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Speaker 1: the surface seems like it would be dull once you

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Speaker 1: just get past the Oh, it's a it's a cool

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Speaker 1: you know, spheric, spherical, what's the word of hyperbolic. We're

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Speaker 1: gonna get to that chip. Um, where's the where's the

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Speaker 1: hook Where's well, it's hooky. It's a hooky story. It

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Speaker 1: goes places you will not expect. Oh yeah, we want to,

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Speaker 1: of course shout out our research associate Zach Williams, who

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Speaker 1: you will meet very soon, folks, as well as our

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Speaker 1: research associate Jeff Bartlett's. Uh, they're they're on the way.

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Speaker 1: You'll have to believe us. But we were so excited

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Speaker 1: about this Pringle's episode because Pringles, I I think, just

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Speaker 1: to stay on this for a second, I totally agree, man,

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Speaker 1: Pringles does something beautiful that bags of chips don't do.

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Speaker 1: And also is Pringle technically a potato chip. We're gonna

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Speaker 1: get into all of that. But it's such a disappointment.

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Speaker 1: It's such a cold shower of buyer's remorse. When you

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Speaker 1: buy a bag of chips and you open it up

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Speaker 1: and you're like, oh, how about two thirds air and

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Speaker 1: about one third chip. Pringles doesn't do that. They don't

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Speaker 1: play I got, actually got a little embarrassing story I

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Speaker 1: would love to share on the air, because where else

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Speaker 1: am I gonna share this? But this is for my

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Speaker 1: friend Ronnie with your therapists. Perhaps, uh she she's tired

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Speaker 1: of hearing all these from me. But give it to

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Speaker 1: there was There was one night I was hanging with

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Speaker 1: my buddy Ronnie at the bar. We've worked out this

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Speaker 1: is probably about eight nine years ago. And let's to

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Speaker 1: say I was having a little bit of fun night

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Speaker 1: and my buddy Ronnie was gonna ride home and I'd

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Speaker 1: realized I hadn't eaten enough, and uh, I had no

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Speaker 1: food at the house. And he's like, I want you

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Speaker 1: to buy some potato chips at the gas station. I go,

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Speaker 1: absolutely not, Man, those things are like air. It's the

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Speaker 1: biggest rip off, he said. I wanted this giant rant

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Speaker 1: in the gas station, all about how much error and

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Speaker 1: potato back. So Pringles, do you know what you're getting?

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Speaker 1: You know what you're getting? Yeah, And this is where

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Speaker 1: our story begins. Ridiculous historians. We're talking innovation, we're talking intrigue,

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Speaker 1: we're talking a little bit of existentialism, and of course cartoons.

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Speaker 1: Uh no, you nailed it. You set us up so well, man. Uh,

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Speaker 1: the idea of like the ultimate downer for anybody who

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Speaker 1: desperately wants a snack. You get your potato chips, will

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Speaker 1: you'll crisp as they call them in some parts of

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Speaker 1: the world, and you open it up and then you've

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Speaker 1: got crumbs, they're broken, or their stale. It's just a bummer.

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Speaker 1: You have to go back to the store. Procter and

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Speaker 1: Gamble was aware of this, right at some point. Yeah.

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Speaker 1: It's always funny to me that you think of companies

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Speaker 1: like Procter and Gamble and you think, like, you know,

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Speaker 1: the ones that make all the chemicals and stuff, the

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Speaker 1: chemical of things. But these kinds of company there they

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Speaker 1: diversify and a lot of them, you know, have divisions

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Speaker 1: that are into like flavor science and like food technology. Um,

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Speaker 1: you're right. They had a whole division chock full of

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Speaker 1: food chemists and organic engineers that they tasked, you know,

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Speaker 1: they you know, vultrond up to create what would be

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Speaker 1: considered by the world. They hoped to be the perfect

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Speaker 1: potato chip. No more of those stale you know, crummy

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Speaker 1: bits at the bottom of the bag. You know, with

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Speaker 1: that that that shock at the consumer feels when they

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Speaker 1: opened the bag and it doesn't look anything like the picture.

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Speaker 1: They wanted something that would look like the picture every time,

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Speaker 1: every single time. Yes, And to the point about people

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Speaker 1: with engineering or chemical backgrounds, Yes, folks, Procter and Gamble

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Speaker 1: has their fingers and a lot of figurative pringle cans.

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Speaker 1: They had a mission. They wanted to fix the problems

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Speaker 1: that you just described, Noel, and they did it under

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Speaker 1: the leadership of a guy named Vic Mills, who, fun fact,

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Speaker 1: also invented the disposable diaper, and then a food chemist

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Speaker 1: named Frederick Bauer. Yeah, that's well, yeah, it is well,

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Speaker 1: you know, one starts the cycle and one ends it.

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Speaker 1: I guess right. Uh, it's in terms of digestion that's gross.

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Speaker 1: We don't have to ruin pringles everyone, even though we're

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Speaker 1: kind of going to a little bit we're gonna get

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Speaker 1: into like slurry and all of the goop that these

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Speaker 1: things are actually made up. But I I would argue,

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Speaker 1: by the end of this, you're still gonna want to

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Speaker 1: you know, pop and and not stop, which is also

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Speaker 1: a bright slogan. I would argue because it challenges you

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Speaker 1: to not be a junkie. It challenges you to not

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Speaker 1: be you know, and and addicts you know, once you pop,

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Speaker 1: you can't Oh, I can't can't I pop? I can't stop. Like, dude,

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Speaker 1: I have a conspiracy theory about this. I feel like

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Speaker 1: and this is totally unfounded. This is just my speculation.

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Speaker 1: I feel like maybe there was a pang of conscience

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Speaker 1: in the engineering, which we'll get to where they made

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Speaker 1: just like bo Burnham was cavetching about in his specials,

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Speaker 1: they made the tube too small for a grown person's hands.

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Speaker 1: So you can have that crossroads moment and you can say,

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Speaker 1: have I have I popped enough? This is this hurting

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Speaker 1: my family. Bro, you have not popped enough until you

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Speaker 1: get to the crusty bits at the bottom. And then

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Speaker 1: what you do is you dip those those bad boys

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Speaker 1: right into your mouth until that until that tennis ball

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Speaker 1: tube of chips is is completely bone dry. But he

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Speaker 1: exactly Frederick Bauer right, Um, he is the food chemist

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Speaker 1: in league with this guy, Vic Mills, the diaper guy,

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Speaker 1: may start out by the siding. They want this process

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Speaker 1: to begin in a little bit of an unconventional way,

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Speaker 1: not the way potato chips are usually made, which is

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Speaker 1: like you know, deep frying slices of potato and oil.

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Speaker 1: Presumably with this one they actually wanted to use dehydrated

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Speaker 1: potatoes and create kind of this this slurry, this kind

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Speaker 1: of paste. They could then, you know, use a die

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Speaker 1: cast kind of mechanism to cut out whatever shape they wanted,

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Speaker 1: so that each chip would be like kind of stamped

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Speaker 1: out on this like line. Like think about you know,

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Speaker 1: the way like plastic toys are made, you know, they're

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Speaker 1: they're cut out, or like things are like three D printed.

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Speaker 1: Even it would everything would have the exact same size,

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Speaker 1: the exact same shape, and the exact same weight, which

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Speaker 1: would allow them to kind of streamline the whole process

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Speaker 1: and really get to the root and solve it in

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Speaker 1: terms of these like these generations old potato chip problems. Yes,

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Speaker 1: and you know you guys nol Max, you know, I'm

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Speaker 1: I'm super fascinated by the often unsung history of packing innovation.

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Speaker 1: Packaging innovation, I should say, yeah, this, this is this

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Speaker 1: uniformity is key to preventing breakage. These chips are made

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Speaker 1: in uh in what you might call a saddle shape.

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Speaker 1: They look kind of like a wide saddle. Technically the

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Speaker 1: name for that with a tie on is a hyperbolic

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Speaker 1: paraboloid shape. This means that you stack them up, they

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Speaker 1: don't have room to move in the tube, and therefore

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Speaker 1: it's much more difficult for them to break inside the

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Speaker 1: package nol Max. We also have to point out at

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Speaker 1: this at this juncture, this is not a sponsored episode, folks, Pringle.

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Speaker 1: We didn't talk to Pringles, we didn't ask him permission,

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Speaker 1: We didn't do any of that. We just are super

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Speaker 1: into potato chips. Peek behind the curtain, though, Ben, we

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Speaker 1: would have gladly taken their money. Caveats with the caveat that, y'all,

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Speaker 1: if we come across some darkness, we're gonna We're gonna

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Speaker 1: talk about it. You know, I'll take it or leave it.

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Speaker 1: That's how we do. I mean, y'all will remember the

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Speaker 1: underwear episode. We got into a lot of chlamydia talk,

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Speaker 1: and you know, venereal diseases and weird like washing garments

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Speaker 1: with urine. I mean, just put we're putting it out

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Speaker 1: there that we are not entirely shills. We will shill

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Speaker 1: for you, but we will speak the truth. So if

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Speaker 1: Pringles comes to us after the fact, like let's say,

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Speaker 1: like in a week and they're hey, we want to

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Speaker 1: be a sponsored content. Will we do it if they

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Speaker 1: pay us in pringles? Yeah, we're gonna gonna get to

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Speaker 1: something that. Yeah, no, you'll take cash. I was gonna say,

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Speaker 1: as long as they're stuffed into pringles cans. Yes, yes, yes,

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Speaker 1: what are those two? So so pay attention, Prinkles. We're

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Speaker 1: getting into it. Also, we're going to name some of

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Speaker 1: the weird flavors we have request for you, Prinkles. Uh

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Speaker 1: so all right. So Bower comes up with this shape,

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Speaker 1: which is, you know, low key, it's super innovative. No

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Speaker 1: other potato outfit has done something like this before, and

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Speaker 1: Bower to add to his accolades, he is the guy

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Speaker 1: who develops that vacuum sealed can. That's what houses the

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Speaker 1: chips and cheer pointell about staleness. The fact that it's

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Speaker 1: vacuum sealed also keeps them fresh. We're getting a lot

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Speaker 1: of this from a great article in Food and Wine

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Speaker 1: by Matt Blitz. I'm not going to give the headline yet.

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Speaker 1: I don't think we do, because it's a really cool spoiler.

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Speaker 1: Matt Blitz, by the way, the most superhero like name

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Speaker 1: and all the Food and Wine writing. I would have

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Speaker 1: to talk to um so wait, so Ben, it's a

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Speaker 1: hyperbolic paraboloid, a paraboloid that just is always overstating the

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Speaker 1: case and like being really smaltsey about everything. Yeah. Yeah,

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Speaker 1: it is a hyperbolic paraboloid. Is the most extra of

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Speaker 1: all paraboloids. Yeah, everything is the end all be all

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Speaker 1: for this paraboloid. You know. It's like, and that was

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Speaker 1: the best I'm the best shape that ever existed. It

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Speaker 1: thinks a lot of itself really kind of sucks all

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Speaker 1: the air out of the room. Uh. Literally, the shape

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Speaker 1: doesn't do that. They do that with a machine. But

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Speaker 1: here's the thing. There is a specific science a golden

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Speaker 1: ratio as kind of situation to these shapes. The two

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Speaker 1: principal curvatures of this design meet each other. That's what's called. Uh.

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Speaker 1: This is from an excellent article in the Interesting Engineering

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Speaker 1: dot com. By the way, uh, these zero the zero

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Speaker 1: point is known as the saddle point or the mini

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Speaker 1: max point, and it is this intersecting double curvature that

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Speaker 1: that is actually what causes there to be limited stress

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Speaker 1: from one chip passed on to the next, so there

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Speaker 1: won't be any kind of like a breakage that would

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Speaker 1: kind of carry on from one to the other if

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Speaker 1: the pressure got too great. Um, it's the same kind

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Speaker 1: of principle as like arches, right, like like uh, buying

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Speaker 1: buttresses and like you know in engineering and architecture. Yeah,

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Speaker 1: it's similar to Okay. So one of the one of

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Speaker 1: the super interesting natural engineering questions is the idea of

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Speaker 1: why eggs, Uh, you know, why why eggs have evolved

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Speaker 1: to have an oval shape? It redistributes stress and pressure,

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Speaker 1: and that's kind of what's happening with this nifty pringles design.

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Speaker 1: And as you mentioned, the author of that article over

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Speaker 1: interesting engineering, Kathleen V. I Lose. She points out that

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Speaker 1: this also encourages pringles to have extra crunch, whether you're

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Speaker 1: biting off a piece of them or whether you're putting

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Speaker 1: the whole pringle in your mouth at once, because that

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Speaker 1: is like now you are you are applying some of

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Speaker 1: that stress from one of the strongest muscles in your body,

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Speaker 1: the human jaw. And she says, if you frequently eat pringles,

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Speaker 1: you would know that they never break off symmetrically, but

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Speaker 1: instead they crack in different directions. They make flakes with

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Speaker 1: varying shapes. It's all due to the hyperbolic paraboloid geometry

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Speaker 1: of each chip. I mean, this goes deep this article.

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Speaker 1: If you are, um someone, Yeah, if you're someone who

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Speaker 1: likes to uh unwind a little after work with whatever

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Speaker 1: you've chosen vices, and you like learning about weird things,

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Speaker 1: we highly recommend you read about the fascinating geometry of

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Speaker 1: the Pringles chip. I can't believe that what we're saying that,

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Speaker 1: but it's true. Yeah, we're really just scratching the surface here. Um,

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Speaker 1: but check it out. Kathleen Villa loose over at interesting engineering,

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Speaker 1: crunchy engineering of Pringles hyperbolic paraboloid shape. Um, we're going

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Speaker 1: from that, but boys, that so much more. That's just

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Speaker 1: literally one like to lead off with, like just the

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Speaker 1: engineering part of it. Here was a problem though the

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Speaker 1: original chips or when they started doing this and the

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Speaker 1: like what do you call it, uh, research and development stage.

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Speaker 1: None of this has been released to the public yet.

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Speaker 1: This is them doing this bind closed doors uh at

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Speaker 1: proct during gamble. They couldn't figure out how to make

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Speaker 1: them not taste like trash. They were bad chips. And

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Speaker 1: you know, I would argue that a lot of a

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Speaker 1: lot of the the zing from even modern day Pringles

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Speaker 1: comes from that dust. You know, that that Pringles does.

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Speaker 1: But you can get you know, a plane pringle and

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Speaker 1: it's not bad. It tastes potato eat. Does it taste

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Speaker 1: like a lace or or a ruffle. No, it's got

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Speaker 1: a different flavor. It's like a different animal. But they

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Speaker 1: had not h they had not cracked that part of

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Speaker 1: the equation yet, they thought so much about the slurry

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Speaker 1: and the shape. They forgot to remember that people need

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Speaker 1: to be to eat these and have them, you know,

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Speaker 1: go down and enjoy them and choose them over another

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Speaker 1: potato product. Yeah, this is so, this is the thing.

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Speaker 1: Picture our pal Bauer, Frederick Frederick Bauer. He's nailed everything.

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Speaker 1: He's got a kick ass can or twobe. He's got

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Speaker 1: an amazing strategy with a lot of smart engineering behind it.

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Speaker 1: But he says, I can't make these taste good. He

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Speaker 1: tells the suits, it's gonna take me a while to

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Speaker 1: make these actually edible potato crisp, because again they have

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Speaker 1: to make it into a paste to form that provoloid shape.

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Speaker 1: So soon enough the suits pull him off of the

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Speaker 1: top secret Prinkles project. They put him on some other stuff.

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Speaker 1: It's not until the nineteen sixties. Fast forward to the sixties,

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Speaker 1: there's another Procter and Gamble researcher, Alexander Lipa, is out

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Speaker 1: of Montgomery, Ohio, and Lipa comes back because and this

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Speaker 1: happens in corporations all the time, because Soccer and Gamble says,

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Speaker 1: all right, we need new products. Right, we're always diversifying.

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Speaker 1: We're not just diaper people. We want to be in

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Speaker 1: more and more parts of the grocery store shelves. So

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Speaker 1: they say, let's go back to this idea. These crisp

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Speaker 1: in a tube, and let's figure out a recipe that

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Speaker 1: will make this something people want to eat. So they

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Speaker 1: land on this recipe that has uh, let's see, dehydrated

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Speaker 1: potatoes with a mixture of rice and corn as well

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Speaker 1: as wheat. So these are again to be clear, these

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Speaker 1: are not like lace potato chips or something. They're not

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Speaker 1: sliced up actual potatoes. They take this stuff. They take

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Speaker 1: the actual potato, they dehydrate it, they kind of make

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Speaker 1: it up paste, and they mix it up with all

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Speaker 1: this other stuff so that they can predictably press it

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Speaker 1: kind of like they can cookie cutter it basically into

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Speaker 1: that shape. And this is my favorite part of the story. No,

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Speaker 1: this is where they get involved with some sci fi folks. Yeah, wow,

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Speaker 1: that was a zoom. Did not see that coming. Are

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Speaker 1: they're going to create a chip based religion or something

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Speaker 1: from here? I don't know. Dune is really about pringles.

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Speaker 1: When you think about the spices the dust that I

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Speaker 1: was talking about earlier, and it must have otherwise the

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Speaker 1: chips taste like garbage. Yeah, it's true. Bauer wasn't the

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Speaker 1: only person who helped, you know, with this, uh, this

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Speaker 1: development of the you know, kind of future chip. Right.

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Speaker 1: There is a dude who, after a brief extent in

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Speaker 1: the Korean War as a combat engineer, um went on

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Speaker 1: to study engineering at the University of Houston, a guy

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Speaker 1: named gene Wolf. Okay that they may sound familiar. Gene

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Speaker 1: Wolf out of college got a job with Procter and Gamble.

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Speaker 1: While he was there, he was on the pringles team. Uh,

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Speaker 1: and his job was specifically to this is from Food

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Speaker 1: and Wine dot com article, by the way, was to

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Speaker 1: quote devise a means of frying molded potato shingles. I

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Speaker 1: just realized that, holy crap, pringles are shingles. Don't let

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Speaker 1: the word get out. Yeah, before they dropped onto a

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Speaker 1: conveyor belt. So again we're picturing this, So that is

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Speaker 1: the process in fact that that is still used today.

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Speaker 1: That the way they're fried and then and then you know,

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Speaker 1: dropped out of this conveyor belt to be sorted into

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Speaker 1: those cans. But again I mentioned you might have you

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Speaker 1: might have heard of this fellow. Uh, that's not really

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Speaker 1: what he's known for. UM. In nineteen seventy two, he

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Speaker 1: was an editor for a technical engineering magazine, UH and

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Speaker 1: at that time he published his first successful sci fi novel,

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Speaker 1: and eight years later, the first volume of his uh

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Speaker 1: what's considered his kind of greatest work, The Book of

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Speaker 1: the New Sun, came out. It was compared to some

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Speaker 1: really you know, high minded literature like Ulysses, for example,

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Speaker 1: by the New Yorker UH and it is considered one

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Speaker 1: of the greatest sci fi collections of all time. I

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Speaker 1: am not familiar with this book, Ben, I would not

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Speaker 1: be surprised if you were. UM, I've heard the name,

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Speaker 1: but I'm very intrigued. Yeah, honestly, it's dope. UH. Don't

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Speaker 1: let if you don't like James Joyce, don't let the

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Speaker 1: comparison to Ulysses fool you. It's a heck of a read.

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Speaker 1: We also want to say. His first sci fi novel

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Speaker 1: that was successful was called The Fifth Head of Cerebus,

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Speaker 1: and it's three interrelated novellas. Uh. That one I haven't read,

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Speaker 1: but I have read the Book of the New Son

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Speaker 1: and I enjoyed it. We also, do you know what

387
00:22:36,280 --> 00:22:38,560
Speaker 1: we should do? We should take just a second and

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Speaker 1: figure out this Pringle's name, because there are theories about it,

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Speaker 1: and at this point in two no one is acent convinced.

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Speaker 1: One one theory is that there's a guy named Mark

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Speaker 1: Pringle who way back this is true, folks, way back

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Speaker 1: in ninety seven, this guy filed a U S. Patent

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Speaker 1: for something called this is a Quote Method and Apparatus

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00:23:04,840 --> 00:23:09,840
Speaker 1: for processing potatoes. Mark Pringle's work was later cited by

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Speaker 1: Procter and Gamble in their own patent for improving the

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00:23:14,040 --> 00:23:17,640
Speaker 1: taste of what would become Pringles. Then there's this other

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Speaker 1: idea that there were these ad guys who worked for

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Speaker 1: Procter and they they just said, oh, the name sounds

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Speaker 1: good because they live on Pringle Drive. Like there's a

400
00:23:27,480 --> 00:23:32,879
Speaker 1: bunch of weird stuff here, dude. These are also graspy

401
00:23:32,920 --> 00:23:36,320
Speaker 1: to me because I think the answer is so obvious.

402
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Speaker 1: Their potato shingles their pringles. But where's the ar come from.

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Speaker 1: That's the fun, that's just the fun. That's just pingles

404
00:23:49,040 --> 00:23:53,320
Speaker 1: doesn't sound good. Pingles sounds no. Pingles sounds weirdly, dirt weirdly.

405
00:23:55,680 --> 00:24:00,679
Speaker 1: Pringles sounds fun. There's no Jonathan pring goal. Come on,

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00:24:00,800 --> 00:24:06,280
Speaker 1: this is absurd. Uh we there you'll maybe recall, uh there,

407
00:24:06,400 --> 00:24:09,239
Speaker 1: this was in the news not terribly long ago, this

408
00:24:09,320 --> 00:24:13,280
Speaker 1: whole Wikipedia scam kind of that. That led to another

409
00:24:13,640 --> 00:24:18,040
Speaker 1: another possible iteration of this. Uh, the name of the

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Speaker 1: pringles man the muster by the way, the pringles man.

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Speaker 1: If you notice he has no mouth. He has mustache,

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Speaker 1: but no mouth with which to enjoy the pringles. But

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Speaker 1: he also is a pringle his head, yes, it is

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Speaker 1: kind of the shape of a pringle. So presumably you're

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Speaker 1: eating him or or his his life with each most

416
00:24:38,359 --> 00:24:41,800
Speaker 1: project exactly. Yeah. Yeah. He was only saved from death

417
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Speaker 1: in the two because of that amazing mustache which hides

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Speaker 1: his mouth. It's weird, so okay, this is so the

419
00:24:50,960 --> 00:24:54,480
Speaker 1: name is part of it. They did, regardless of which

420
00:24:54,480 --> 00:24:56,600
Speaker 1: theory we want to ascribe to, And there are more

421
00:24:56,640 --> 00:24:59,800
Speaker 1: than what we've named. The product was first known as

422
00:25:00,040 --> 00:25:07,120
Speaker 1: Pringles newfangled potato chips, but other potato chip manufacturers raised

423
00:25:07,240 --> 00:25:11,320
Speaker 1: cane about this, and it's because Noel. They said that

424
00:25:11,440 --> 00:25:16,440
Speaker 1: Pringles fails to meet the definition of a potato chip

425
00:25:16,960 --> 00:25:22,440
Speaker 1: because they're made from that mixture. They're made from potato dough. Basically. Uh.

426
00:25:22,480 --> 00:25:24,280
Speaker 1: And this is where I would love for you to

427
00:25:24,280 --> 00:25:29,880
Speaker 1: weigh in. Man, is a Pringle a potato chip? I mean, yeah,

428
00:25:29,880 --> 00:25:31,760
Speaker 1: I don't. I guess I don't really have much skin

429
00:25:31,840 --> 00:25:35,119
Speaker 1: in the game as far as like purest definitions of

430
00:25:35,119 --> 00:25:37,560
Speaker 1: a potato chip. Is that term? I didn't realize we

431
00:25:37,560 --> 00:25:39,040
Speaker 1: put so much stock in that, but I guess when

432
00:25:39,080 --> 00:25:42,480
Speaker 1: the Food and Drug Administrations involved, these terms kind of matter.

433
00:25:43,040 --> 00:25:46,240
Speaker 1: So a chip off the old block would imply that

434
00:25:46,240 --> 00:25:48,880
Speaker 1: that was a literal, physical piece of thing that came

435
00:25:48,920 --> 00:25:52,080
Speaker 1: off said block. So therefore, a chip, a potato chip

436
00:25:52,680 --> 00:25:54,800
Speaker 1: needs to be a thing that came off of a

437
00:25:54,800 --> 00:26:00,119
Speaker 1: physical potato in its purest form. I imagine a man there,

438
00:26:00,240 --> 00:26:03,159
Speaker 1: there are so many people who are listening right now,

439
00:26:03,520 --> 00:26:05,960
Speaker 1: and you're in we hear you, we know where you are.

440
00:26:06,000 --> 00:26:09,360
Speaker 1: You're in your dorm, right it's maybe freshman year of college.

441
00:26:09,640 --> 00:26:12,399
Speaker 1: It's probably around two three am you might be in

442
00:26:12,480 --> 00:26:15,200
Speaker 1: some Pringles right now. Tell us what you think, tell

443
00:26:15,280 --> 00:26:20,200
Speaker 1: us what your your pals think? Is this potato chip? Well,

444
00:26:20,440 --> 00:26:25,080
Speaker 1: it's like is craft are craft singles cheese? They are

445
00:26:25,119 --> 00:26:30,280
Speaker 1: crossed right, whateppens cheese product. I would argue that pringles

446
00:26:30,280 --> 00:26:34,359
Speaker 1: is a more upscale snack than than but you know what,

447
00:26:34,400 --> 00:26:37,080
Speaker 1: But then there there is a place for for craft singles.

448
00:26:37,280 --> 00:26:42,119
Speaker 1: They melt so scientifically perfectly on a burger or like

449
00:26:42,160 --> 00:26:44,120
Speaker 1: a breakfast sandwich, like an egg and cheese. Is really

450
00:26:44,119 --> 00:26:46,359
Speaker 1: nothing else like it, so that there is there's a

451
00:26:46,400 --> 00:26:49,680
Speaker 1: place for them. Again, I think Pringles is the superior chip.

452
00:26:49,760 --> 00:26:52,160
Speaker 1: Given given my druthers, I will buy Pringles every time.

453
00:26:52,600 --> 00:26:54,560
Speaker 1: Am I gonna get caught up in the semantics of

454
00:26:54,560 --> 00:26:57,679
Speaker 1: all this, like I don't know food? You know, lawyer,

455
00:26:58,480 --> 00:27:00,639
Speaker 1: it doesn't. It doesn't really fathered me when we are

456
00:27:00,680 --> 00:27:03,160
Speaker 1: the other. It's not even the same arguments a hot

457
00:27:03,160 --> 00:27:04,960
Speaker 1: dog of sandwich. I don't feel like this is the

458
00:27:05,040 --> 00:27:09,320
Speaker 1: same realm. It's not a philosophical argument to me, right right?

459
00:27:09,400 --> 00:27:13,399
Speaker 1: And do we need these labels in two? By the way, again,

460
00:27:13,520 --> 00:27:16,239
Speaker 1: if you want to be super fun at parties, folks, uh,

461
00:27:16,480 --> 00:27:19,919
Speaker 1: you can point out that the reason Kraft Cheese singles

462
00:27:20,080 --> 00:27:25,080
Speaker 1: melt so well is that they contain sodium citrate. That's

463
00:27:25,119 --> 00:27:29,360
Speaker 1: the secret sauce. Don't tell anyone except for the millions

464
00:27:29,359 --> 00:27:31,840
Speaker 1: of other people listening to this show. Maybe we should

465
00:27:31,840 --> 00:27:35,240
Speaker 1: get a secret handshake for ridiculous history. One hand we

466
00:27:35,280 --> 00:27:41,320
Speaker 1: can't shake, though, is Frederick Bowers. He has passed away.

467
00:27:42,359 --> 00:27:44,280
Speaker 1: You mean he was gonna have been canceled or something like.

468
00:27:44,440 --> 00:27:48,440
Speaker 1: We can no longer extend our hand and gratitude because

469
00:27:48,520 --> 00:27:53,639
Speaker 1: unfortunately it turns out secret Nazi, secret Nazi. That's what

470
00:27:53,760 --> 00:27:57,199
Speaker 1: pringles were all about. But he Uh, it's weird because

471
00:27:57,400 --> 00:28:00,399
Speaker 1: he uh, this is why we didn't spoil the excellent

472
00:28:00,560 --> 00:28:04,720
Speaker 1: article that Matt wrote earlier. Uh, Matt Blitzet is the

473
00:28:04,720 --> 00:28:08,840
Speaker 1: best name in food writing. Dr Bower. In his will,

474
00:28:09,560 --> 00:28:13,840
Speaker 1: let's be clear, he planned this, He thought about this.

475
00:28:14,240 --> 00:28:19,080
Speaker 1: He made a well informed, very weird choice for his funeral.

476
00:28:19,480 --> 00:28:24,359
Speaker 1: In his will he said, bury me in a human

477
00:28:24,440 --> 00:28:29,000
Speaker 1: sized pringle. Can you know it's it really is a

478
00:28:29,000 --> 00:28:32,480
Speaker 1: testament to how he viewed this part of his life,

479
00:28:32,520 --> 00:28:37,680
Speaker 1: like like this, this was his life's crowning achievement. Yeah,

480
00:28:37,720 --> 00:28:40,320
Speaker 1: that's how he wanted to be remembered. Literally he went

481
00:28:40,360 --> 00:28:42,640
Speaker 1: out like gee, he went out like a p Also,

482
00:28:42,880 --> 00:28:46,600
Speaker 1: in case you're wondering for anybody with a similar bent

483
00:28:46,840 --> 00:28:51,360
Speaker 1: toward morbidity in the macabre like me. Uh, he did

484
00:28:51,400 --> 00:28:55,440
Speaker 1: not ask for his remains to be mixed with potatoes, rice,

485
00:28:55,440 --> 00:28:59,040
Speaker 1: sweet and flower. He he just they just put the

486
00:28:59,120 --> 00:29:02,960
Speaker 1: human him, without potatoes, into a life size Pringle can

487
00:29:03,120 --> 00:29:06,160
Speaker 1: in two thousand. So he was not cremated like it

488
00:29:06,280 --> 00:29:09,760
Speaker 1: was his his like full body that had been like

489
00:29:09,960 --> 00:29:13,280
Speaker 1: um embalmed and stuff was shoved in this can. Ah,

490
00:29:13,440 --> 00:29:16,520
Speaker 1: that's an excellent point. Well he was. Let me be

491
00:29:16,560 --> 00:29:19,920
Speaker 1: clear there, let me clarify. He was cremated. His ashes

492
00:29:20,000 --> 00:29:23,080
Speaker 1: were putting a Pringles can, but they were not mixed

493
00:29:23,160 --> 00:29:27,280
Speaker 1: with um dehydrated potato, like you can't dig it up

494
00:29:27,320 --> 00:29:30,240
Speaker 1: and eat it as you would have Pringle's chip. It

495
00:29:30,280 --> 00:29:32,520
Speaker 1: would have been a real next level flex for him

496
00:29:32,520 --> 00:29:35,080
Speaker 1: to have had his ashes mixed into a special flavor

497
00:29:35,680 --> 00:29:42,400
Speaker 1: of Pringles power flavored Pringles. Um. Yeah, okay, we freach

498
00:29:42,480 --> 00:29:45,080
Speaker 1: some maximum morbidity here. I will say though this is

499
00:29:45,120 --> 00:29:48,200
Speaker 1: not unusual. Um. I was just in a situation where

500
00:29:48,240 --> 00:29:52,960
Speaker 1: I had occasion to speak to a mortician. Um, regarding

501
00:29:53,040 --> 00:29:57,200
Speaker 1: cremains and regarding what types of vessels are are able

502
00:29:57,240 --> 00:29:59,760
Speaker 1: to be used, assuming that there were all kinds of

503
00:29:59,800 --> 00:30:02,560
Speaker 1: like weird laws around it. Not the case. This person

504
00:30:02,880 --> 00:30:06,600
Speaker 1: informed me that they have they had seen cremains placed

505
00:30:06,680 --> 00:30:12,600
Speaker 1: in a Mr. Potato Head before. Yeah, surely at the

506
00:30:12,600 --> 00:30:15,320
Speaker 1: request of the deceased. I would imagine, you know, that's

507
00:30:15,360 --> 00:30:17,920
Speaker 1: the kind of thing you don't just kind of drum up. Hey,

508
00:30:18,000 --> 00:30:20,760
Speaker 1: you know what Dad would have liked. Let's put his

509
00:30:20,960 --> 00:30:25,040
Speaker 1: cremains in the old Mr. Potato head. Yeah. So. Uh.

510
00:30:25,560 --> 00:30:31,080
Speaker 1: Bower's son Larry has an interview with Time magazine about

511
00:30:31,160 --> 00:30:34,440
Speaker 1: this uh when when Bauer passes away in two thousand

512
00:30:34,480 --> 00:30:37,800
Speaker 1: and eight, he says, when my dad first raised the

513
00:30:37,840 --> 00:30:41,520
Speaker 1: burial idea in the nineteen eighties, I chuckled about it.

514
00:30:42,080 --> 00:30:44,280
Speaker 1: But they knew what they had to do. They had

515
00:30:44,280 --> 00:30:47,440
Speaker 1: to go to Walgreens. They didn't get a custom Pringles can.

516
00:30:47,560 --> 00:30:51,200
Speaker 1: They went to their local drug store, picked up some Pringles,

517
00:30:51,240 --> 00:30:56,240
Speaker 1: and they debated about which flavor to use. Ultimately, they

518
00:30:56,440 --> 00:31:01,200
Speaker 1: sided with tradition, and Larry Bowers said, look, we need

519
00:31:01,240 --> 00:31:05,120
Speaker 1: to use the original flavor. And that's why even today,

520
00:31:05,320 --> 00:31:09,960
Speaker 1: somewhere out there in Arlington Memorial Gardens in Cincinnati, Ohio.

521
00:31:10,480 --> 00:31:14,160
Speaker 1: There's a grave that contains a pringles can holding the

522
00:31:14,160 --> 00:31:23,400
Speaker 1: ashes of the man who invented the tube nuts, crisp potatoes, yeah, well, no, well,

523
00:31:23,880 --> 00:31:26,360
Speaker 1: and other things. We'll do that in a little bit too,

524
00:31:26,480 --> 00:31:29,000
Speaker 1: as the formula has changed. But you know that slurry

525
00:31:29,120 --> 00:31:31,680
Speaker 1: or or paste that we talked about, it was dehydrated

526
00:31:31,680 --> 00:31:35,160
Speaker 1: potatoes and like you know, corn wheat, you know, other

527
00:31:35,240 --> 00:31:38,440
Speaker 1: things went into uh rice exactly. And then again we're

528
00:31:38,440 --> 00:31:40,040
Speaker 1: gonna get into you know, and then the dust is

529
00:31:40,080 --> 00:31:43,720
Speaker 1: its own thing. The dust must flow. By the way,

530
00:31:43,800 --> 00:31:47,160
Speaker 1: what what's your favorite potato chip dust? I'm a big

531
00:31:47,240 --> 00:31:50,160
Speaker 1: sour cream and onion guy. Do you go off for

532
00:31:50,240 --> 00:31:53,120
Speaker 1: the hot chips the hot dust? You know? Not not

533
00:31:53,200 --> 00:31:56,280
Speaker 1: really a hot chip guy. I'm I'm hot enough on

534
00:31:56,360 --> 00:31:59,480
Speaker 1: my own, I would say. Uh. The thing that I

535
00:31:59,560 --> 00:32:03,080
Speaker 1: love out these conversations is that a lot of people

536
00:32:03,080 --> 00:32:08,440
Speaker 1: don't know this unrelated chip. In fact, derritos they don't

537
00:32:08,480 --> 00:32:12,440
Speaker 1: need that dust. Their marketing department decided that the orange

538
00:32:12,520 --> 00:32:17,160
Speaker 1: dust is part of the derrito's eating experience. So you

539
00:32:17,200 --> 00:32:19,880
Speaker 1: can eat you can eat dust less dorritos, or you

540
00:32:19,880 --> 00:32:30,840
Speaker 1: can do like our pal Dylan taught me Dylan Fagan. Yeah, Dylan, Dylan, Dylan. Yeah,

541
00:32:30,840 --> 00:32:34,560
Speaker 1: it's Dylan. Oh yeah, do you guess, So who's here?

542
00:32:35,200 --> 00:32:44,680
Speaker 1: Oh he's my friend. God, that's a fun Yeah, Dylan

543
00:32:46,360 --> 00:32:49,440
Speaker 1: ep good friend of ours. In the show, he eats

544
00:32:49,480 --> 00:32:52,720
Speaker 1: like hot Cheetos and Dorritos with chopsticks so he doesn't

545
00:32:52,720 --> 00:32:55,840
Speaker 1: get any dust on his fingers. That's kind of help

546
00:32:55,880 --> 00:32:58,760
Speaker 1: you if you are eating Cheetos or Dorritos and then

547
00:32:58,800 --> 00:33:02,200
Speaker 1: do a crime, you know, jeezus. Yeah, they'll leave like

548
00:33:02,240 --> 00:33:04,120
Speaker 1: a like a book, a trail, like a like a

549
00:33:04,120 --> 00:33:08,320
Speaker 1: snail trail of of of of of golden dust. Uh. Well,

550
00:33:08,360 --> 00:33:11,960
Speaker 1: it's not like golden. It's more kind of reddish brown. Yeah,

551
00:33:11,960 --> 00:33:14,400
Speaker 1: it's like an umber, I guess. But the like a

552
00:33:14,480 --> 00:33:17,280
Speaker 1: bright number. But I love that we're talking about this.

553
00:33:17,320 --> 00:33:21,080
Speaker 1: So chester Chester Cheetah obviously has gone down for a

554
00:33:21,080 --> 00:33:23,360
Speaker 1: lot of crimes that he didn't commit. The poor guy

555
00:33:23,400 --> 00:33:26,640
Speaker 1: gets stitched up, and that leads us to talking about

556
00:33:26,680 --> 00:33:32,479
Speaker 1: another mascot, the Pringles mascot, which reintroduced earlier in the show.

557
00:33:32,920 --> 00:33:37,200
Speaker 1: He has a bit of a mystery. His name, according

558
00:33:37,240 --> 00:33:43,640
Speaker 1: to some, is Julius Pringles or Mr P. But here's

559
00:33:43,680 --> 00:33:48,560
Speaker 1: why I'm saying this guy is a man of mystery.

560
00:33:48,880 --> 00:33:52,240
Speaker 1: I think there's more to the story about the alleged

561
00:33:52,360 --> 00:33:56,560
Speaker 1: name Julius. This guy might have a couple of pseudonyms.

562
00:33:57,080 --> 00:33:59,880
Speaker 1: He does. And by the way, he's also changed as

563
00:33:59,880 --> 00:34:02,200
Speaker 1: a parents a little bit over the years, like a

564
00:34:02,200 --> 00:34:06,040
Speaker 1: man with a secret. You may recall the classic UH

565
00:34:06,200 --> 00:34:10,560
Speaker 1: mr P design where his waxed mustache and crop of

566
00:34:10,600 --> 00:34:13,920
Speaker 1: hair were a little more realistic. You know, they had

567
00:34:13,920 --> 00:34:16,560
Speaker 1: like texture to them than the color, kind of a

568
00:34:16,600 --> 00:34:18,880
Speaker 1: brown or like an auburn kind of color, and this

569
00:34:18,960 --> 00:34:21,440
Speaker 1: little mop of hair on top, and his eyes had

570
00:34:21,480 --> 00:34:24,279
Speaker 1: these little shiny little whites in them, and he was

571
00:34:24,320 --> 00:34:28,200
Speaker 1: wearing a bow tie. Recently, I believe it was back

572
00:34:28,239 --> 00:34:34,480
Speaker 1: in September, mr P got his first big design update

573
00:34:34,760 --> 00:34:39,040
Speaker 1: UH in twenty years, and it's significant. Like many things

574
00:34:39,280 --> 00:34:42,320
Speaker 1: in design, this goes for more of a minimalist approach

575
00:34:42,640 --> 00:34:46,000
Speaker 1: these days. The mustache is now just pure black with

576
00:34:46,040 --> 00:34:49,720
Speaker 1: no textures um, the eyes no more little glinty whites,

577
00:34:50,080 --> 00:34:52,439
Speaker 1: and instead of a crop of hair, he has these

578
00:34:52,480 --> 00:34:55,399
Speaker 1: disembodied eyebrows that just sort of float above the head.

579
00:34:55,640 --> 00:34:56,919
Speaker 1: I mean, it's the kind of thing you could whip

580
00:34:57,000 --> 00:35:01,240
Speaker 1: up in in Adobe Illustrator in like seconds. But somebody

581
00:35:01,280 --> 00:35:04,440
Speaker 1: got paid a gazillion dollars for this, you know. That's

582
00:35:04,440 --> 00:35:06,200
Speaker 1: how these things work. And I'm not saying I could

583
00:35:06,200 --> 00:35:08,280
Speaker 1: have done it. That's like saying, oh, look at this Picasso,

584
00:35:08,320 --> 00:35:09,880
Speaker 1: I could know you couldn't. You couldn't have done that.

585
00:35:10,239 --> 00:35:12,839
Speaker 1: It's brilliant design work. But it is funny how how

586
00:35:12,840 --> 00:35:15,400
Speaker 1: simple it is when you really get down to it. Yeah,

587
00:35:15,560 --> 00:35:19,399
Speaker 1: and the issue, you know, this is happening with so

588
00:35:19,480 --> 00:35:23,200
Speaker 1: many food mascots these days, Like the Quaker oats guy

589
00:35:23,320 --> 00:35:26,840
Speaker 1: just keeps getting younger and younger by that that old

590
00:35:26,880 --> 00:35:29,560
Speaker 1: man I trusted to give me oats is now like

591
00:35:30,440 --> 00:35:33,719
Speaker 1: twenty five with a silver wig. It's a weird time.

592
00:35:33,880 --> 00:35:37,120
Speaker 1: It's a weird time to be a food mascot. Also, uh,

593
00:35:37,600 --> 00:35:42,640
Speaker 1: to peel the curtain, to pop the tube of Pringles conspiracies,

594
00:35:42,680 --> 00:35:45,759
Speaker 1: and once your poppy can't stop, here's another one. It

595
00:35:45,840 --> 00:35:51,120
Speaker 1: turns out the name Julius Pringles, even though Kellogg's claims

596
00:35:51,160 --> 00:35:57,280
Speaker 1: it's officially trademarked, it was made up by two college

597
00:35:57,360 --> 00:36:01,439
Speaker 1: students back in two thousand and in six. They called

598
00:36:01,520 --> 00:36:04,160
Speaker 1: him Julius Pringle's know you and I were talking about

599
00:36:04,160 --> 00:36:07,239
Speaker 1: this off air. They went on Wikipedia and they made it.

600
00:36:07,360 --> 00:36:10,840
Speaker 1: So our moral of the story is be careful what

601
00:36:10,880 --> 00:36:13,440
Speaker 1: you read on the Wiki. Always check the horses. To

602
00:36:13,760 --> 00:36:16,319
Speaker 1: your point, the company was taken in by this, you know,

603
00:36:16,480 --> 00:36:19,440
Speaker 1: I mean, no one is immune to the Wikipedia grift.

604
00:36:19,880 --> 00:36:23,640
Speaker 1: You know, however, well intentioned and and you know, you

605
00:36:23,640 --> 00:36:25,799
Speaker 1: know some of them armed with the right information, it's

606
00:36:25,880 --> 00:36:27,680
Speaker 1: very easy to just read something and be like that

607
00:36:27,719 --> 00:36:32,560
Speaker 1: seems right. Let's roll with that. Julius Pringle not a thing,

608
00:36:32,960 --> 00:36:35,840
Speaker 1: not a thing, not a thing. But you know, uh,

609
00:36:35,880 --> 00:36:39,919
Speaker 1: it's we are all the stories we tell ourselves, right,

610
00:36:39,960 --> 00:36:45,160
Speaker 1: So maybe Julius will one day make that canonical. Kellogg's

611
00:36:45,360 --> 00:36:49,719
Speaker 1: certainly has another person who has thought about Pringles at

612
00:36:49,800 --> 00:36:52,920
Speaker 1: least as much as us. Is a guy who might

613
00:36:52,960 --> 00:36:55,600
Speaker 1: recognize we're a big fan of him, Uh will pal

614
00:36:55,960 --> 00:37:00,000
Speaker 1: of ours? Mr John Oliver from The Daily Show, from

615
00:37:00,040 --> 00:37:04,240
Speaker 1: countless stand up appearances from Community from most recently last

616
00:37:04,239 --> 00:37:08,239
Speaker 1: week tonight. So John had this thing. John and his

617
00:37:08,320 --> 00:37:12,680
Speaker 1: writers had this thing kind of recently where they just said,

618
00:37:14,080 --> 00:37:17,120
Speaker 1: how come we never see the body of Mr p

619
00:37:17,400 --> 00:37:21,239
Speaker 1: How what is the Pringles the Pringle Man's body look like,

620
00:37:21,760 --> 00:37:25,719
Speaker 1: and John actually went on a huge rant about this

621
00:37:26,280 --> 00:37:31,279
Speaker 1: and listeners to last week Tonight responded and send them

622
00:37:31,320 --> 00:37:35,480
Speaker 1: all these pictures of what they thought the Pringles man

623
00:37:36,239 --> 00:37:39,640
Speaker 1: looked like below the neck. They're pretty fascinating. There's a

624
00:37:39,680 --> 00:37:42,960
Speaker 1: lot of inspiration from the natural world, like an octopus

625
00:37:43,080 --> 00:37:48,360
Speaker 1: or a hermit crab. And John was not having it. Man.

626
00:37:48,719 --> 00:37:52,000
Speaker 1: John demanded that he get an answer, and he put

627
00:37:52,040 --> 00:37:54,280
Speaker 1: his money where his mouth is. He said he would

628
00:37:54,280 --> 00:37:58,160
Speaker 1: give ten thousand dollars to a nonprofit called Feeding America

629
00:37:58,600 --> 00:38:04,280
Speaker 1: if Pringles showed a full body Mr P slash Julius

630
00:38:04,320 --> 00:38:11,120
Speaker 1: Pringles on air um and they did you wanna you

631
00:38:11,120 --> 00:38:16,279
Speaker 1: want to describe it? You you you you you deserve this, buddy.

632
00:38:16,320 --> 00:38:18,120
Speaker 1: Well before we do that, though, did you ever have

633
00:38:18,160 --> 00:38:21,600
Speaker 1: any inklear Again, I think I've made my my position clear.

634
00:38:21,840 --> 00:38:25,520
Speaker 1: I believe that Julius Pringle or Mr P is in

635
00:38:25,560 --> 00:38:28,839
Speaker 1: fact a Pringle himself. He has this preparabolic shaped head.

636
00:38:29,200 --> 00:38:31,440
Speaker 1: He appears at the top of the can, so I

637
00:38:31,480 --> 00:38:35,440
Speaker 1: would presume that his body is a can. Yeah, you know,

638
00:38:35,600 --> 00:38:38,880
Speaker 1: I think that's I think that's a very reasonable assumption.

639
00:38:39,040 --> 00:38:45,520
Speaker 1: If you look at the various pitches they're they're pretty neat. Uh,

640
00:38:45,719 --> 00:38:49,640
Speaker 1: Pringles themselves went kind of safe with it. I'll go

641
00:38:49,680 --> 00:38:53,359
Speaker 1: ahead and just send you guys a picture in the

642
00:38:53,480 --> 00:38:57,680
Speaker 1: chat so you can see it. I'm a little I

643
00:38:57,680 --> 00:39:01,040
Speaker 1: don't know, I understand why they did it, but uh,

644
00:39:01,280 --> 00:39:04,240
Speaker 1: they made him just a dude. He's got a red suit,

645
00:39:04,600 --> 00:39:07,960
Speaker 1: white T shirt, kind of supreme style, that says Pringles.

646
00:39:08,239 --> 00:39:12,840
Speaker 1: He's got white gloves, regular legs, regular arms. I was

647
00:39:12,880 --> 00:39:15,640
Speaker 1: hoping that he would be kind of like a a mech,

648
00:39:16,080 --> 00:39:19,080
Speaker 1: like a battle mech made out of Pringle tubes. That

649
00:39:19,120 --> 00:39:23,359
Speaker 1: would have been cool um or you know, a segmented

650
00:39:23,440 --> 00:39:27,520
Speaker 1: serpent made out of Pringles. Anyway, they didn't write back

651
00:39:27,560 --> 00:39:31,719
Speaker 1: to me, but Pringles, if you're listening, these ideas are

652
00:39:31,840 --> 00:39:41,040
Speaker 1: for you. What a fascinating thing. Man. We we took

653
00:39:41,080 --> 00:39:44,520
Speaker 1: a ride here and we're not, you know, like there's

654
00:39:44,560 --> 00:39:48,040
Speaker 1: still more stuff to talk about. But I think all

655
00:39:48,120 --> 00:39:51,040
Speaker 1: three of us are really surprised by some of the

656
00:39:51,120 --> 00:39:55,320
Speaker 1: mystery surrounding Pringles. And I'll tell you what, honestly, between us, folks,

657
00:39:56,640 --> 00:39:59,960
Speaker 1: I'm hungry. I I bought some snackpack Pringles for this one.

658
00:40:00,040 --> 00:40:02,239
Speaker 1: You know, they're the little packs, They're not like a

659
00:40:02,280 --> 00:40:07,040
Speaker 1: full tube they got like eight soda can Yeah, yeah, yeah, yeah.

660
00:40:07,080 --> 00:40:08,799
Speaker 1: So I got some of those. I'm gonna I'm gonna

661
00:40:08,840 --> 00:40:13,960
Speaker 1: crack them open and celebrate, um because it's five five

662
00:40:13,960 --> 00:40:17,360
Speaker 1: o'clock somewhere. Does that land Does that work Pringles? Yes? So,

663
00:40:17,520 --> 00:40:19,600
Speaker 1: I mean it is possible to get drunk on that

664
00:40:19,680 --> 00:40:23,880
Speaker 1: dust man. That that's stuff corrupt you. You can go

665
00:40:23,960 --> 00:40:26,239
Speaker 1: straight to you. Like I said, it is, it is

666
00:40:26,280 --> 00:40:28,920
Speaker 1: a it is. It is challenging you to not become

667
00:40:28,960 --> 00:40:32,200
Speaker 1: an addict of their product. Where you pop, you can't stop.

668
00:40:32,239 --> 00:40:33,759
Speaker 1: You're never by the way, that you're never gonna get

669
00:40:33,800 --> 00:40:36,759
Speaker 1: as satisfying a pop as when you actually pop not

670
00:40:36,840 --> 00:40:41,040
Speaker 1: only the little plastic lid, but the vacuum sealed little

671
00:40:41,040 --> 00:40:42,960
Speaker 1: pull tab. You know, that's when you get the real

672
00:40:45,239 --> 00:40:48,120
Speaker 1: It's like an air lock. I mean it literally is

673
00:40:48,160 --> 00:40:51,680
Speaker 1: like an air lock. It But at this point, you know,

674
00:40:51,760 --> 00:40:53,680
Speaker 1: there's more stuff we want to get to. We know

675
00:40:53,760 --> 00:40:56,359
Speaker 1: we're we're going a little we're going a little long,

676
00:40:56,440 --> 00:40:59,080
Speaker 1: but we've just opened the door on Pringle's lore for

677
00:40:59,280 --> 00:41:02,399
Speaker 1: you fell over to iculous historians. Uh, maybe we can

678
00:41:02,400 --> 00:41:05,560
Speaker 1: close out by naming some of the weird flavors of

679
00:41:05,640 --> 00:41:10,280
Speaker 1: Pringles past, But before we do that. I think the uh,

680
00:41:10,400 --> 00:41:14,000
Speaker 1: I think the most important part of today's episode is

681
00:41:14,040 --> 00:41:17,120
Speaker 1: just to say welcome back. Man. Uh, this is such

682
00:41:17,160 --> 00:41:20,520
Speaker 1: a fun ride. Pringles is awesome. We're gonna record some

683
00:41:20,560 --> 00:41:23,040
Speaker 1: more in the future, but it's it's it's really good

684
00:41:23,080 --> 00:41:26,080
Speaker 1: to have here. Yeah. Thanks, And just you know, just

685
00:41:26,120 --> 00:41:29,000
Speaker 1: a quick heads up. I had mentioned my my my

686
00:41:29,120 --> 00:41:31,719
Speaker 1: encounter with a mortician earlier and finding out some of

687
00:41:31,719 --> 00:41:34,719
Speaker 1: the odd things that one can place cremains in, and

688
00:41:34,760 --> 00:41:37,920
Speaker 1: that was because I was unfortunately a very similar situation

689
00:41:37,960 --> 00:41:39,520
Speaker 1: that you were in not to really long ago. Man,

690
00:41:39,680 --> 00:41:43,000
Speaker 1: that's kind of crazy. Um, very unexpectedly lost my mother

691
00:41:43,840 --> 00:41:45,920
Speaker 1: and UM, I was dealing with all of that stuff,

692
00:41:45,960 --> 00:41:48,040
Speaker 1: and and it's just kind of been a lot and

693
00:41:48,320 --> 00:41:51,840
Speaker 1: thankfully so many wonderful listeners have reached out, and you know,

694
00:41:51,960 --> 00:41:54,920
Speaker 1: I did share this online and um just said such

695
00:41:55,000 --> 00:41:57,520
Speaker 1: kind things in terms of like, oh, you're listening to

696
00:41:57,560 --> 00:41:59,560
Speaker 1: your podcast helps me when I lost a loved one,

697
00:41:59,680 --> 00:42:02,239
Speaker 1: or just you know, just sending kind words. And uh,

698
00:42:02,280 --> 00:42:04,080
Speaker 1: it's just nice to know that that that what we

699
00:42:04,160 --> 00:42:06,399
Speaker 1: do here means something to you, and and these things

700
00:42:06,440 --> 00:42:09,200
Speaker 1: that you sent back to us means something to us. Uh. No,

701
00:42:09,320 --> 00:42:12,400
Speaker 1: question about it. So I felt really supported. And obviously

702
00:42:12,440 --> 00:42:15,319
Speaker 1: you and super producer Max and everyone on stuff that

703
00:42:15,320 --> 00:42:17,520
Speaker 1: I wants you to know have been incredibly kind and

704
00:42:17,600 --> 00:42:19,920
Speaker 1: um and supportive while it's been out, And um, just

705
00:42:20,480 --> 00:42:23,160
Speaker 1: if you can't tell, I'm excited to be back because

706
00:42:23,160 --> 00:42:26,200
Speaker 1: this is this work and doing these these these episodes

707
00:42:26,239 --> 00:42:28,480
Speaker 1: and hanging with you guys and talking about nerdy stuff

708
00:42:29,120 --> 00:42:31,919
Speaker 1: really is uh a pretty great way of spending my time.

709
00:42:32,040 --> 00:42:34,239
Speaker 1: And UM, I'm very lucky that it's something that I

710
00:42:34,239 --> 00:42:37,960
Speaker 1: actually get, we get paid for it, so nobody get

711
00:42:37,960 --> 00:42:45,279
Speaker 1: paid nobody, Yeah, nobody right to yes man, Um, yeah,

712
00:42:45,320 --> 00:42:47,440
Speaker 1: And you and I are gonna be on the road

713
00:42:47,920 --> 00:42:52,120
Speaker 1: uh later actually in a few hours technically, Uh, we're

714
00:42:52,120 --> 00:42:55,640
Speaker 1: gonna be We're gonna be heading out to uh Texas.

715
00:42:55,719 --> 00:42:59,400
Speaker 1: We're gonna be hanging in person Max. Out of respect

716
00:42:59,400 --> 00:43:01,399
Speaker 1: for you, We're not going to get in a hot

717
00:43:01,440 --> 00:43:05,799
Speaker 1: tub together, which is another episode. No no, no no,

718
00:43:06,000 --> 00:43:08,359
Speaker 1: I would argue that we we need to get into

719
00:43:08,400 --> 00:43:11,000
Speaker 1: a hot tub justus, you and I Ben, So finally

720
00:43:11,080 --> 00:43:13,640
Speaker 1: there can we can get rid of this whole you know,

721
00:43:14,160 --> 00:43:16,520
Speaker 1: this divide of who's been in hot tubs together and

722
00:43:16,560 --> 00:43:19,360
Speaker 1: who hasn't no, no offense, man. But I think I

723
00:43:19,360 --> 00:43:21,439
Speaker 1: think I think the problem Ben has that I haven't

724
00:43:21,440 --> 00:43:24,560
Speaker 1: been in a hot tub with him. I know that

725
00:43:24,719 --> 00:43:26,400
Speaker 1: just feeling I'm getting because you know, you and I

726
00:43:26,440 --> 00:43:29,680
Speaker 1: have been multiple times, but remember multiple times, and we've

727
00:43:29,719 --> 00:43:33,240
Speaker 1: had Frank there before also and stuff. Yeah we've touched feet,

728
00:43:33,560 --> 00:43:39,160
Speaker 1: you know. Yeah, this is it was like it was

729
00:43:39,239 --> 00:43:43,160
Speaker 1: like hours upon hours been by the way. Okay, okay, okay,

730
00:43:43,239 --> 00:43:50,240
Speaker 1: you're okay, let's let's dial it back. One peg. Shout

731
00:43:50,239 --> 00:43:53,480
Speaker 1: out to everybody who got that vote. Get reference with bocanism.

732
00:43:53,680 --> 00:43:58,360
Speaker 1: Um I jeez, uh we promised you know what we

733
00:43:58,400 --> 00:44:00,959
Speaker 1: did do we are going to be on the road. Uh.

734
00:44:01,000 --> 00:44:03,640
Speaker 1: We're friends and family here and if you're listening, we

735
00:44:03,680 --> 00:44:06,919
Speaker 1: consider you family too, So thank you for being part

736
00:44:06,960 --> 00:44:10,600
Speaker 1: of the show. Uh. Zack went above and beyond and

737
00:44:10,719 --> 00:44:17,880
Speaker 1: found some absolutely ridiculous true pringles flavors. I gotta tell you,

738
00:44:18,080 --> 00:44:21,759
Speaker 1: I'm familiar with a lot of these, nule but prosecco

739
00:44:21,880 --> 00:44:26,920
Speaker 1: and pink peppercorn. We have to mention. We have to

740
00:44:26,960 --> 00:44:30,080
Speaker 1: mention this because yeah, that we're gonna get into the

741
00:44:30,160 --> 00:44:33,239
Speaker 1: whole weird flavorless because there's there's a bunch of them,

742
00:44:33,280 --> 00:44:35,759
Speaker 1: much like if you go to Asian markets you can

743
00:44:35,800 --> 00:44:39,960
Speaker 1: find really interesting oddball flavors of Lais like you know,

744
00:44:40,040 --> 00:44:42,799
Speaker 1: crab and and things like that, and also much more

745
00:44:42,880 --> 00:44:46,000
Speaker 1: off the beaten path flavors of kit cats. But these

746
00:44:46,040 --> 00:44:48,000
Speaker 1: were like sort of goofs, I guess you could you

747
00:44:48,160 --> 00:44:52,560
Speaker 1: are you are? Like regional kind of peculiarities that that

748
00:44:52,920 --> 00:44:55,799
Speaker 1: the Pringles did, but the prosecco one actually got them

749
00:44:55,800 --> 00:45:02,480
Speaker 1: in trouble. There's an organization in France called the AOC,

750
00:45:03,400 --> 00:45:07,120
Speaker 1: not to be confused with Alejandro or Tasio cortez um.

751
00:45:07,160 --> 00:45:11,360
Speaker 1: This is a French um I guess government body to

752
00:45:11,400 --> 00:45:16,640
Speaker 1: the appal Lean de Gene control the AOC, which is

753
00:45:17,280 --> 00:45:23,360
Speaker 1: a a division that determines the provenance of particular wines

754
00:45:23,920 --> 00:45:26,800
Speaker 1: um that that are that are you know, from grapes

755
00:45:26,840 --> 00:45:29,600
Speaker 1: growing in a particular region, and it basically enforces what

756
00:45:30,320 --> 00:45:32,840
Speaker 1: labels you can put on them. So that's why you

757
00:45:32,880 --> 00:45:38,160
Speaker 1: know Champagne if you remember the amazing speech from Benjamin

758
00:45:38,400 --> 00:45:41,799
Speaker 1: played by Rob Low in Wayne's World, Actually, if it's

759
00:45:41,800 --> 00:45:47,080
Speaker 1: not from the Champagne region of France, it's called sparkling wine. Uh. Actually,

760
00:45:47,120 --> 00:45:49,520
Speaker 1: if you did not know, So that's the thing Prosecco

761
00:45:49,840 --> 00:45:54,200
Speaker 1: also refers to one of these designations, and the fact

762
00:45:54,320 --> 00:45:59,759
Speaker 1: that Pringles called a junk food chip prosecco, that was

763
00:45:59,800 --> 00:46:03,600
Speaker 1: a real problem for for this organization. If I'm not mistaken,

764
00:46:03,600 --> 00:46:07,880
Speaker 1: they came down on them pretty hard. Yeah. Yeah, you

765
00:46:07,920 --> 00:46:11,160
Speaker 1: don't mess around with the prosecco. Uh. And also I

766
00:46:11,200 --> 00:46:14,600
Speaker 1: love what you're saying about these regional flavors. I was.

767
00:46:15,000 --> 00:46:17,359
Speaker 1: I was recently abroad for some stuff in a couple

768
00:46:17,440 --> 00:46:20,600
Speaker 1: of different countries, and one thing I found is, uh,

769
00:46:20,719 --> 00:46:25,240
Speaker 1: paprika as a flavor is super popular. There are parts

770
00:46:25,239 --> 00:46:29,200
Speaker 1: of Europe where paprika is in like everything. Imagine your

771
00:46:29,239 --> 00:46:32,359
Speaker 1: favorite food, now add paprika on top of that bad boy.

772
00:46:32,719 --> 00:46:36,439
Speaker 1: In Germany, it's by far the just most traditional standard chip.

773
00:46:36,680 --> 00:46:39,439
Speaker 1: It's just paprico flavorite chips. It's probably what you would

774
00:46:39,440 --> 00:46:42,280
Speaker 1: maybe compared to barbecue. But you know, there's a similar

775
00:46:42,280 --> 00:46:43,840
Speaker 1: and there's similarity to those players. By the way, I

776
00:46:43,880 --> 00:46:47,279
Speaker 1: just have to correct myself. Prosecco is Italian and the

777
00:46:47,320 --> 00:46:51,160
Speaker 1: AOC that is a specifically French organization that governs you know,

778
00:46:51,200 --> 00:46:54,880
Speaker 1: French wines. This there there's a similar you know analog

779
00:46:55,040 --> 00:46:58,560
Speaker 1: in Italy and um The region that prosecco comes from

780
00:46:58,800 --> 00:47:02,080
Speaker 1: is called Venito, and there was an investigation by this

781
00:47:02,200 --> 00:47:04,440
Speaker 1: body and they determined that this was like way out

782
00:47:04,520 --> 00:47:06,880
Speaker 1: of off base for Pringles to do, and they apparently

783
00:47:07,080 --> 00:47:12,719
Speaker 1: seized hundreds of cans from supermarkets in that region. Oh

784
00:47:12,800 --> 00:47:15,840
Speaker 1: my gosh, this if podcasting doesn't work out, let's start

785
00:47:15,880 --> 00:47:19,359
Speaker 1: like moving off the books Pringles flavors. I tell you

786
00:47:19,520 --> 00:47:22,120
Speaker 1: there would be a huge market in the United States.

787
00:47:22,239 --> 00:47:24,480
Speaker 1: We would be like those guys who figured out how

788
00:47:24,520 --> 00:47:28,799
Speaker 1: to get kinder eggs into the States, Remember those how

789
00:47:28,840 --> 00:47:32,480
Speaker 1: you can't like have kindred anyway, I'm fueled by coffee.

790
00:47:33,000 --> 00:47:37,279
Speaker 1: I'm jet lagged. Attack Sorry guys, Well that's that's and yeah,

791
00:47:37,280 --> 00:47:38,799
Speaker 1: I'm glad to have you back as well. Ben. By

792
00:47:38,800 --> 00:47:41,279
Speaker 1: the way, um, no spoilers, I'll leave it to you

793
00:47:41,320 --> 00:47:46,040
Speaker 1: to discuss your secret travels. But yeah, jet lag. Indeed, honestly,

794
00:47:46,080 --> 00:47:49,480
Speaker 1: sometimes being punchy or sleep deprived or jet lag makes

795
00:47:49,480 --> 00:47:53,080
Speaker 1: for fun podcasting. So, as you mentioned, Ben, these a

796
00:47:53,080 --> 00:47:57,120
Speaker 1: lot of these were specialty, kind of limited you know, uh,

797
00:47:57,239 --> 00:47:59,440
Speaker 1: flavors that were really more for like a kind of

798
00:47:59,480 --> 00:48:02,440
Speaker 1: a pr move or like you know, sort of like

799
00:48:02,480 --> 00:48:05,800
Speaker 1: a promotional kind of like thing um to create buzz

800
00:48:05,840 --> 00:48:11,000
Speaker 1: around these goofy flavors. So let's name a few others

801
00:48:11,680 --> 00:48:16,000
Speaker 1: that are super weird. There's a ton this like like

802
00:48:16,320 --> 00:48:19,920
Speaker 1: a big old list of these. Um kicking off some

803
00:48:20,000 --> 00:48:27,360
Speaker 1: of these. Yeah, sweet mayo, wait for it, cheese, I'm sorry, finally,

804
00:48:27,400 --> 00:48:31,640
Speaker 1: said one person at Bringles Corporate. Uh there's also Yeah,

805
00:48:31,680 --> 00:48:35,320
Speaker 1: there's also uh, this one's interesting to me, lemon and sesame.

806
00:48:35,600 --> 00:48:39,600
Speaker 1: I think that's very artistic combination, it really is. That

807
00:48:39,680 --> 00:48:43,080
Speaker 1: is very delicate sounding. And again some of these probably

808
00:48:43,120 --> 00:48:45,719
Speaker 1: are in Asian market as well, things like soft shell

809
00:48:45,800 --> 00:48:49,200
Speaker 1: crab for example. Then you have yeah, and you've got

810
00:48:49,280 --> 00:48:52,000
Speaker 1: some of these sweet ones like pumpkin pie. I remember

811
00:48:52,000 --> 00:48:55,319
Speaker 1: punkin pieprinkles being on the shelves here in America. It

812
00:48:55,400 --> 00:48:58,480
Speaker 1: was a Chris it was a Halloween fall type promotion.

813
00:48:58,840 --> 00:49:00,359
Speaker 1: And it's the kind of thing that it may sense

814
00:49:00,360 --> 00:49:02,640
Speaker 1: where they do these sort of like hot take kind

815
00:49:02,640 --> 00:49:05,120
Speaker 1: of like weird out their flavors because people are gonna

816
00:49:05,120 --> 00:49:07,759
Speaker 1: post about them, people are gonna do TikTok videos or

817
00:49:07,840 --> 00:49:09,880
Speaker 1: they like try one and make a face even if

818
00:49:09,880 --> 00:49:13,040
Speaker 1: it's gross. That's kind of the point some of the time,

819
00:49:13,080 --> 00:49:15,960
Speaker 1: and flavor science. I think we're both fascinated by We've

820
00:49:15,960 --> 00:49:19,680
Speaker 1: got Grand Canyon French fries. Is that like rocky Mountain oysters?

821
00:49:20,000 --> 00:49:25,080
Speaker 1: What are do it? It might be parts of a

822
00:49:25,200 --> 00:49:29,400
Speaker 1: donkey or something. I mean, Zach points out that's oddly specific.

823
00:49:29,800 --> 00:49:34,080
Speaker 1: Oh yeah, and Max, Max is just yelling no, yeah, yeah,

824
00:49:34,160 --> 00:49:36,480
Speaker 1: I think the Grand Canyon French fries the is the

825
00:49:36,480 --> 00:49:43,839
Speaker 1: penis in thet It's too late, Max, We've spoken into existence. Uh.

826
00:49:43,840 --> 00:49:48,200
Speaker 1: There's also spaghetti. French consume eggs sandwich is probably my

827
00:49:48,320 --> 00:49:51,000
Speaker 1: least favorite of these. Weird how would you even do that?

828
00:49:51,080 --> 00:49:53,319
Speaker 1: I mean, you know again, flavor science is interesting too,

829
00:49:53,360 --> 00:49:56,680
Speaker 1: because it's it requires so much approximation, Like we have

830
00:49:56,760 --> 00:50:00,200
Speaker 1: not reached Willy Wonka levels of like oh that's it's

831
00:50:00,239 --> 00:50:03,040
Speaker 1: exactly like like piece soup or whatever. You know, it's

832
00:50:03,080 --> 00:50:06,719
Speaker 1: always some weird kind of trick of the mind, you

833
00:50:06,760 --> 00:50:08,680
Speaker 1: know what I mean, Like that makes you sort of

834
00:50:08,680 --> 00:50:11,840
Speaker 1: it's sort of like it's like you waived a Christmas

835
00:50:11,920 --> 00:50:14,520
Speaker 1: turkey over this chip and then that's what you know?

836
00:50:14,800 --> 00:50:16,920
Speaker 1: And what do they say about the flavors of Lacroix.

837
00:50:16,920 --> 00:50:19,520
Speaker 1: It's like somebody whispered the name of a flirt in

838
00:50:19,560 --> 00:50:27,239
Speaker 1: the next room. You know, balsamic vinegar, uh, seeweed, top

839
00:50:27,360 --> 00:50:29,800
Speaker 1: Ramen chicken. You know what's funny about that, Ben, what

840
00:50:30,160 --> 00:50:33,280
Speaker 1: is ramen? The pre package Ramen. It's just all about

841
00:50:33,280 --> 00:50:35,920
Speaker 1: flavor powder. So it'll be really easy to make an

842
00:50:35,920 --> 00:50:39,920
Speaker 1: exact top Ramen chicken chip because us the same the

843
00:50:39,960 --> 00:50:42,440
Speaker 1: same dust. You're on just something. No, this is a

844
00:50:42,480 --> 00:50:44,799
Speaker 1: great idea. You're on just something here, and I think

845
00:50:44,840 --> 00:50:49,040
Speaker 1: we should pursue it. But uh, for legal reasons, we

846
00:50:49,160 --> 00:50:52,279
Speaker 1: might pursue this off air and come back to you

847
00:50:52,600 --> 00:50:55,160
Speaker 1: once we've Once we've talked with wonderful folks at Ramen.

848
00:50:55,239 --> 00:50:57,920
Speaker 1: Why haven't we done an instant noodles episode? I did

849
00:50:57,920 --> 00:51:01,520
Speaker 1: a stuff of genius about the creation of instant noodles

850
00:51:01,560 --> 00:51:04,839
Speaker 1: and he's awesome. We should totally do that. Yes, that's

851
00:51:04,840 --> 00:51:07,960
Speaker 1: a great idea. No, absolutely is a thing even down

852
00:51:07,960 --> 00:51:10,200
Speaker 1: to like I remember kids in in in uh high

853
00:51:10,239 --> 00:51:12,960
Speaker 1: in high school or in middle school would bring just

854
00:51:13,040 --> 00:51:16,879
Speaker 1: the ramen to school and just crushed, like eat the brick, eat,

855
00:51:16,920 --> 00:51:19,600
Speaker 1: eat the eat the brick of noodles and like you know,

856
00:51:19,719 --> 00:51:21,960
Speaker 1: dip it in the in the dust. We've got just

857
00:51:22,000 --> 00:51:23,719
Speaker 1: a few more of these. We have to while the

858
00:51:23,719 --> 00:51:27,239
Speaker 1: the credits are rolling. Now we use some French I

859
00:51:27,320 --> 00:51:29,120
Speaker 1: could be interesting. You know you have you ever had

860
00:51:29,120 --> 00:51:32,080
Speaker 1: those bullion cubes? You know that you can make like

861
00:51:32,160 --> 00:51:38,880
Speaker 1: broth similar flavor science principle, you know, meat flavored dust. Yeah, yeah,

862
00:51:39,400 --> 00:51:42,319
Speaker 1: we are. Some of those sweet ones, aren't Maybe for

863
00:51:42,400 --> 00:51:45,600
Speaker 1: me blueberry and hazel nuts. You might have to be

864
00:51:45,640 --> 00:51:48,040
Speaker 1: at the right cafe in Amsterdam for that. That's a

865
00:51:48,120 --> 00:51:51,280
Speaker 1: joke for the adults. Um, we talked about Grand Canyon

866
00:51:51,320 --> 00:51:55,799
Speaker 1: French fries. Yeah, okay, yeah, we really yes, that know

867
00:51:55,880 --> 00:51:58,640
Speaker 1: the entire time it well, it's all right, Max, We

868
00:51:58,760 --> 00:52:00,960
Speaker 1: respect your boundaries. So you can have a packet of

869
00:52:01,000 --> 00:52:06,000
Speaker 1: brushetta or tube brushetta Pringles what what a Spanish saltsa pizza?

870
00:52:06,680 --> 00:52:08,719
Speaker 1: If you don't even know what that is? If you

871
00:52:08,880 --> 00:52:13,200
Speaker 1: have to ask, No, I'm just kidding, honestly. The one

872
00:52:13,239 --> 00:52:16,960
Speaker 1: I'm most interested about is the butter popcorn because if

873
00:52:16,960 --> 00:52:19,920
Speaker 1: you guys remember this, butter popcorn jelly bean is considered

874
00:52:20,040 --> 00:52:24,759
Speaker 1: the most offensive one ever chemically. I like that. I

875
00:52:24,840 --> 00:52:31,719
Speaker 1: like it. Well, we're gonna have to We're gonna have

876
00:52:31,800 --> 00:52:34,920
Speaker 1: to get Pringles on board. I bet you there is

877
00:52:35,280 --> 00:52:38,960
Speaker 1: a museum or there is a room at Pringles Corporate

878
00:52:39,040 --> 00:52:42,120
Speaker 1: wherever that is where they have like Indiana Jones style

879
00:52:42,280 --> 00:52:46,200
Speaker 1: top men looking at these crates and crates of Pringles.

880
00:52:46,280 --> 00:52:49,839
Speaker 1: We need to get in the Pringles Lab. Nol gotta

881
00:52:49,880 --> 00:52:53,200
Speaker 1: go there. I'm speaking. I'm putting it on the vision board, man,

882
00:52:53,480 --> 00:52:55,840
Speaker 1: that we've been working on ever since this show started,

883
00:52:56,160 --> 00:53:01,040
Speaker 1: Pringles Food Lab. So while we are working on our

884
00:53:01,239 --> 00:53:03,839
Speaker 1: vision board, we want to put we want to slap

885
00:53:03,880 --> 00:53:06,640
Speaker 1: a couple more things on that. And uh, the things

886
00:53:06,640 --> 00:53:09,640
Speaker 1: we're slapping on the vision board today, as always, are

887
00:53:09,640 --> 00:53:13,359
Speaker 1: our thank you's. Thanks to super producer Max Williams. Thanks

888
00:53:13,360 --> 00:53:17,120
Speaker 1: to Alex Williams, Thanks to Casey Pegram, Thanks to our

889
00:53:17,200 --> 00:53:23,399
Speaker 1: fellow ridiculous historians. No extra big prosecco and pink peppercorn

890
00:53:23,480 --> 00:53:26,279
Speaker 1: flavored thanks to you, my friend. Oh man, Yeah, that

891
00:53:26,360 --> 00:53:29,080
Speaker 1: sounds delightful. What is the prosecco would probably just give

892
00:53:29,080 --> 00:53:32,840
Speaker 1: it a little a little sweet, kind of like pop,

893
00:53:33,160 --> 00:53:36,200
Speaker 1: and then the peppercorn would be kind of a spicy things.

894
00:53:37,719 --> 00:53:40,200
Speaker 1: When I were about funky mustard, why has it gotta

895
00:53:40,239 --> 00:53:41,640
Speaker 1: be funky? But I don't like what did the bool

896
00:53:41,680 --> 00:53:46,560
Speaker 1: called things funky? That's good music? Should music should be funky.

897
00:53:46,640 --> 00:53:49,520
Speaker 1: I don't think flavored. When people say like, oh this this,

898
00:53:49,520 --> 00:53:52,319
Speaker 1: this beer is funky, they're like, you know, I don't.

899
00:53:52,320 --> 00:53:56,880
Speaker 1: I don't like that, Like it's gone back. Like flavors

900
00:53:56,920 --> 00:54:01,400
Speaker 1: that have that trigger sentence asia, you know, like the

901
00:54:01,760 --> 00:54:05,040
Speaker 1: like a lot of soft drinks or sports drinks are

902
00:54:05,040 --> 00:54:08,000
Speaker 1: really good at that. Like what flavor is the blue Gatorade?

903
00:54:09,480 --> 00:54:14,240
Speaker 1: What's going on? The pool cleaner? Not a fan I see,

904
00:54:14,640 --> 00:54:16,520
Speaker 1: but no, I love it. It just looks like I

905
00:54:16,560 --> 00:54:19,160
Speaker 1: will always think that when I see it. It doesn't Yeah,

906
00:54:19,200 --> 00:54:22,480
Speaker 1: you've never tasted toilet pool cleaner, but uh, there's something

907
00:54:22,560 --> 00:54:25,440
Speaker 1: about that that that that neon bright blue. This makes

908
00:54:25,480 --> 00:54:27,359
Speaker 1: me think of the stuff that Sarah Connor is going

909
00:54:27,400 --> 00:54:36,240
Speaker 1: to shoot into that psych Ward Doctors. Yeah, let's also think, uh,

910
00:54:36,400 --> 00:54:41,200
Speaker 1: the Sarah Connor of our show, Christopher hasciotis. I don't know,

911
00:54:41,360 --> 00:54:42,920
Speaker 1: that's just like it. I don't know if that reference

912
00:54:42,920 --> 00:54:45,000
Speaker 1: speaks sense. It's a test to see if Chris is

913
00:54:45,040 --> 00:54:48,440
Speaker 1: tuning in. Who else should we think, Oh gosh, he's

914
00:54:48,520 --> 00:54:52,520
Speaker 1: Jeff Cote, Christopher Hastiotes, both here in spirit and you know,

915
00:54:52,600 --> 00:54:56,680
Speaker 1: corporeally somewhere doing things. Jonathan Strickland. I really am sad

916
00:54:56,719 --> 00:54:59,120
Speaker 1: that I did not get to witness his, you know,

917
00:54:59,320 --> 00:55:04,360
Speaker 1: real life transformation from a bild mannered podcaster to a

918
00:55:04,440 --> 00:55:08,840
Speaker 1: diabolical quiz fiend. So but you know what, maybe that

919
00:55:08,960 --> 00:55:11,200
Speaker 1: was better that way. Maybe maybe it would have changed

920
00:55:11,239 --> 00:55:14,960
Speaker 1: me in ways that I wasn't prepared for him. Something

921
00:55:15,000 --> 00:55:18,840
Speaker 1: tells me we'll run into that guy again. Well, in

922
00:55:18,920 --> 00:55:28,239
Speaker 1: the meantime, we'll see you next time. Books. For more

923
00:55:28,280 --> 00:55:30,759
Speaker 1: podcasts from my Heart Radio, visit the I heart Radio app,

924
00:55:30,800 --> 00:55:33,880
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.