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Speaker 1: Welcome to Stuff You Should Know, a production of I

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Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh,

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Speaker 1: and there's Chuck and Jerry's hanging out too, and that's

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Speaker 1: making this Stuff you Should Know episode. So welcome everyone,

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Speaker 1: and welcome back Chuck. Yeah, welcome back Josh, Welcome back Jerry.

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Speaker 1: This is Uh, this feels weirder than ever before. I think, well,

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Speaker 1: we should explain we're recording our first our first episodes

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Speaker 1: of the year. M uh. And it feels even weirder

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Speaker 1: to ramp back up because we had such a long,

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Speaker 1: great break. I grew a beard. Now you didn't. I

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Speaker 1: just saw you in person, but I almost felt not nervous,

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Speaker 1: but I was like, do I remember how to do this?

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Speaker 1: Of course you do. I guess are you feeling right now?

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Speaker 1: A little shaky? I mean, we're doing it, so I

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Speaker 1: guess this is how we do it. This is how

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Speaker 1: we do it. Also, Chuck me, you're doing great. By

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Speaker 1: the way. Um, we have a big announcement to make.

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Speaker 1: We want to bring everybody up to speed. We hit

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Speaker 1: the one million dollar mark. Uh, we being Stuff you

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Speaker 1: should Know listeners, and um, we hit it a little

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Speaker 1: bit after the turn of the new year, right, that's

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Speaker 1: right for our our friends at co ED. They're the

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Speaker 1: Cooperative for Education that does such great work helping you

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Speaker 1: break the cycle of poverty in Guatemalan. And I know

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Speaker 1: a sort of beat you over the head with at

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Speaker 1: the end, but we really wanted to get the Stuff

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Speaker 1: you should know army over a million bucks because that's

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Speaker 1: a that's a big number. And we did it. Yeah, yeah,

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Speaker 1: we did it. So congratulations to everyone in Stuff you

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Speaker 1: should Know land in a special thanks to everybody who

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Speaker 1: opened up their hearts and their wallets and contributed to

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Speaker 1: all those people in Guatemala all the key to all Right,

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Speaker 1: just wanted to let everybody know, and sorry for keeping

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Speaker 1: you in suspense. I know this is going to come

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Speaker 1: out in like late January, but yeah, themes of the

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Speaker 1: breaks everybody. Yeah, and our big beautiful stash of episodes

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Speaker 1: that we recorded to take that long break are almost gone.

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Speaker 1: They're dwindled like a like a yule log burned down

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Speaker 1: after the new year. Yeah, it's kind of what it

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Speaker 1: feels like. It's just seeing that shrink is exhilarating and sad.

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Speaker 1: It is I've I've missed um, you know, being kind

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Speaker 1: of up to date. When people send in a listener mail,

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Speaker 1: I'm not like, what what episode does because we're, you know,

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Speaker 1: a couple of weeks out, we're like right there on

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Speaker 1: the edge, like cal Paccino and heat. I know, but

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Speaker 1: I was getting episodes. I was like, oh, yeah, I

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Speaker 1: forgot we recorded that one, you know, six weeks ago.

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Speaker 1: Pleasantly surprised. So yeah, we're back in full form again,

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Speaker 1: I guess is the point of what we've been talking

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Speaker 1: about for the last three minutes. That's right, I'm ready

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Speaker 1: to go. I'm feeling totally normal now, not weird at all.

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Speaker 1: So I'd like to talk about something that's not weird

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Speaker 1: at all, and that would be toast. Yeah, who doesn't

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Speaker 1: love toast? I genuinely don't know. I've I've never met

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Speaker 1: anybody who was I hate toast. Maybe it's like I

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Speaker 1: don't like toast a certain way, but I've never met

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Speaker 1: anybody who just generally didn't like toast. And I'm sure

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Speaker 1: they're out there. If you are, go ahead and right in,

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Speaker 1: let us know why you don't like toast. But I've

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Speaker 1: never met an individual who didn't like toast. Well, I

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Speaker 1: think we should clarify. If you like bread, then you

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Speaker 1: probably like toast. Okay, I think they're non bread eaters

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Speaker 1: and likers. But if you like the bread part, surely

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Speaker 1: you like it. And it's well grittled is pretty great too.

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Speaker 1: But toast, I would argue, is its best form. Yeah,

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Speaker 1: and I guess we are talking about a specific way

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Speaker 1: of heating and crisping bread. I think people actually get

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Speaker 1: that pedantic about when actually does bread become toast in

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Speaker 1: the toasting process, etcetera. We're not gonna go down that road.

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Speaker 1: We're gonna keep this fun and light and talk about toast. Yeah,

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Speaker 1: this is my pick, and Livia helped us out with it.

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Speaker 1: And uh, here's my deal is. I don't I hardly

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Speaker 1: ever eat toast because it's just, especially when you're carrying

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Speaker 1: a few pounds extra around your middle. It's not like

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Speaker 1: you jump up and say, let's throw a few slices

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Speaker 1: of bread in the oven and and butter and start

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Speaker 1: our day that way. Uh. Toasts as a treat for me,

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Speaker 1: a semi rare treat when I'm maybe out to breakfast

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Speaker 1: or recording an episode on toast, Because after studying this morning,

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Speaker 1: I was like, I gotta go eat a piece of toast.

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Speaker 1: I have to You know, what's weird is I finally

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Speaker 1: got to that point. I was telling you me last night.

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Speaker 1: I was like, it's so weird. I've been researching toast

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Speaker 1: all day and I don't have a hankering for toast.

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Speaker 1: And it finally got me this morning. How I started, no,

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Speaker 1: not yet. I started looking up all we have our

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Speaker 1: tortillas in the house. I'm like, you can't make toast

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Speaker 1: out of this. But so I started looking up the

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Speaker 1: best white bread and I found a serious eats I think,

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Speaker 1: no eat this, not that um basically taste test and

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Speaker 1: they said that it was a type of pepperage farms.

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Speaker 1: But they said it's it's pretty good. It makes better toast.

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Speaker 1: But they said the overall better bread was nature's own

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Speaker 1: perfect white bread. I believe it's what it's called. So

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Speaker 1: I'm gonna get me some of that and make some toast.

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Speaker 1: That's a pretty bold name. Uh perfect white Yeah, I'm

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Speaker 1: pretty sure that's what it is. What it's called. Yeah,

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Speaker 1: I had and I have a written down. I made

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Speaker 1: a draft of my email folder so I didn't forget it.

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Speaker 1: Let me tell you, Chuck, it is nature's own perfectly

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Speaker 1: crafted white bread. Okay, okay, perfect white that has some

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Speaker 1: bad insinuations. I think right perfectly crafted. Their their marketing

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Speaker 1: team is like whoo woa whoa. Well, uh so here's

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Speaker 1: what I did uh and I want to shout out

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Speaker 1: a listener. I use the uh. We have had some

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Speaker 1: oat nut wheat bread uh in the in the old pantry.

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Speaker 1: So I threw that in a toaster oven, a Breville

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Speaker 1: toaster oven. Uh. And we'll talk about the different kinds

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Speaker 1: of toasters. We honestly just don't have counterspace. We don't

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Speaker 1: have a huge kitchen, so we don't have enough room

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Speaker 1: for the beautiful superior stand up toaster mhm. And then

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Speaker 1: I use the butter beell. And this is from Amanda

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Speaker 1: who just wrote in. Amanda plash All wrote in like

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Speaker 1: last week, they said, hey, you gotta use a butterbell croc.

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Speaker 1: You know what those are. Yeah, we had one in

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Speaker 1: the butter kept growing mold. Are you changing your water

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Speaker 1: every three days? Yeah? I'm taking it like a shot,

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Speaker 1: a little buttery water shot. Alright, Well, that's weird. Mine

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Speaker 1: hasn't molded yet. Uh. So I use that, which keeps

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Speaker 1: the butter nice and soft and spreadable. And then I

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Speaker 1: on a whim. Took a little and I go for

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Speaker 1: a sort of a medium dark I like it. I

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Speaker 1: don't like it, yeah, not a really light toast, but

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Speaker 1: not dark dark either. But I really love that sound

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Speaker 1: when you're spreading it, you know. And then I put

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Speaker 1: some cloister cinnamon honey, like the spun spreadable honey on there,

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Speaker 1: and it was so but butter and honey. But it

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Speaker 1: could have been just butter or just I mean, there's

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Speaker 1: a lot of things that can put on toast and

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Speaker 1: enjoy it. I like butter and jam for toast. If

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Speaker 1: I do honey, I need to do peanut butter. I'm

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Speaker 1: not crazy about the butter and honey combination, although I

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Speaker 1: do love a good honey butter, but that's not the

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Speaker 1: same thing because butter and honey and I just don't

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Speaker 1: I don't know why. They sound like they'd be spectacular together,

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Speaker 1: but they just don't hit me quite right. Kind of

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Speaker 1: like bourbon and grapefruit juice sounds like it'd be great,

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Speaker 1: it's actually kind of awful. Yeah, I don't think that

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Speaker 1: sounds great though. Okay, all right, should we talk about

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Speaker 1: butter or toast? Is that what we're talking about today?

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Speaker 1: We should do one on butter though. That's a good idea. Sure,

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Speaker 1: that's a great idea. So um, we should probably start

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Speaker 1: with the history because we don't exactly know who started

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Speaker 1: making toast, but um, most people chalk it up to

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Speaker 1: the ancient Egyptians. They think the Greeks are the Romans

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Speaker 1: stole it from the Egyptians and um kind of made

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Speaker 1: a big deal out of it. Actually named the stuff

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Speaker 1: we called toast toast because um in uh I guess

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Speaker 1: ancient Roman Latin Latin, it's the new year toast um

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Speaker 1: is uh is Latin for scorched, So that's kind of

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Speaker 1: where we get other word toast from. So that's where

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Speaker 1: toast kind of first appears. But they're basically saying, like

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Speaker 1: Olivia helped us out with this, that Um, as long

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Speaker 1: as people have been making bread, they probably very quickly

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Speaker 1: after that started making toast. Yeah, and that's toast um

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Speaker 1: as in t O s t u M. It's not

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Speaker 1: t o a st apostrophe might because that's probably some

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Speaker 1: highly manufactured food product probably yeah uh yeah, So yeah, exactly,

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Speaker 1: there was fire, there was sort of stalish bread probably

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Speaker 1: and they said, hey, we can uh the air fryers

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Speaker 1: not around yet that we can revive this sort of

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Speaker 1: stale thing by putting a little brown on it, meaning

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Speaker 1: toasting it. Sure, okay, oh are you going dirty? Yeah?

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Speaker 1: It was okay, so really, um, I guess the in

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Speaker 1: medieval times they were kind of like, okay, we'll see

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Speaker 1: what we can do with this toast and um. That's

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Speaker 1: where cinnamon toast comes from. The fifteenth century, there was

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Speaker 1: something called golden SOPs, which is kind of a predecessor

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Speaker 1: of French toast um, and that came around in the century.

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Speaker 1: I think it was associated with the alchemists because it

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Speaker 1: was supposed to be associated with gold, which was attributed

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Speaker 1: to immortal life. That sounds really alchemist e to me.

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Speaker 1: And I think that's just like dip in toast and

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Speaker 1: egg yolk, right, yes, not like you fry it up

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Speaker 1: or cook it in some way. Oh. I thought you

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Speaker 1: would just eat the toast and dip it in that

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Speaker 1: yolk and eat it. I don't think so. I think

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Speaker 1: you dip the bread in the yolk and then cook it. Okay, Well,

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Speaker 1: there's like French toast, but none of that matters. It

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Speaker 1: does not matter. From the time of ancient Egypt through

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Speaker 1: to the fifteenth century because nothing important happened until I believe, Um,

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Speaker 1: the people, the great people of Naples, Italy, invented cinnamon toast. Yeah,

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Speaker 1: and this is straight up cinnamon toast. Uh. They toasted

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Speaker 1: the bread over fire, and we'll get to the implements

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Speaker 1: they used to do that. Uh. And they would put

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Speaker 1: butter on it, they would put cinnamon and sugar on it.

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Speaker 1: But this sounds so key and delicious. Uh. It says

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Speaker 1: here that they would add a creamy cheese and then

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Speaker 1: cook it some more. Yeah, I can't. I mean, does

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Speaker 1: that mean cream cheese because it can be kind of good.

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Speaker 1: It sounds delicious to me. It does sound pretty good. Um.

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Speaker 1: But regardless, I think cinnamon toast is one of the

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Speaker 1: pinnacles of human cookery. Have you ever had Have you

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Speaker 1: ever had Welsh rare bit? No? Uh? And I want

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Speaker 1: to try it now, but and I know I've looked

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Speaker 1: it up before and realize it's not what I thought.

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Speaker 1: But I always thought it was a rabbit e meati

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Speaker 1: ish and just always avoided it. No. Well, the legend

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Speaker 1: goes that the poor Welsh peasants called it Welsh rabbit

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Speaker 1: because they used the cheese instead of meat, because cheese

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Speaker 1: was cheaper and easier to get than rabbit meat was.

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Speaker 1: They also heard that that was kind of a derogatory

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Speaker 1: or scornful thing, like to the Welsh, this is what

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Speaker 1: rabbit is. You know, this cheese substitute. But it's a cheesy,

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Speaker 1: really delicious, cheesy sauce teeth that includes beer and worst

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Speaker 1: just shut and then you put that over toast. And

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Speaker 1: I can't remember there might be some other component to it. Yeah,

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Speaker 1: I had it at this restaurant in d C. And

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Speaker 1: I can't remember the name of it, but it's where

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Speaker 1: um JFK proposed to Jackie. Oh, so I'm sure there's

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Speaker 1: some d C people who know. But they had Welsh

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Speaker 1: by bit and I was like, I gotta try this,

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Speaker 1: and it was really good. I'm gonna try it, and

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Speaker 1: it's again, it's nothing to be scared of. And I

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Speaker 1: didn't feel as dumb knowing that it originally like it

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Speaker 1: may have had rabbit and they used cheese instead. Yeah,

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Speaker 1: because it felt like a dummy comes because it doesn't

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Speaker 1: even say rabbit right well, I mean, yeah, it's a

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Speaker 1: it's a bastardization of it. It's like um instead of rabbit.

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Speaker 1: It's like R A B B apostrophe. I t h.

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Speaker 1: Things really cooked up though in a big way, no

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Speaker 1: pun intended. In the Victorian era in Britain when they

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Speaker 1: went wild for toast. Uh, all kinds of great recipes.

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Speaker 1: We're gonna highlight a few of them here that Livia

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Speaker 1: dug up, including bone marrow toast. I have kind of

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Speaker 1: turned on bone marrow. I was enjoying it for a

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Speaker 1: little while, but the last time I had it, I

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Speaker 1: didn't really like it, and it kind of gross me out.

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Speaker 1: Oh yeah, I can see that if you stop and

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Speaker 1: think about it, it can gross you up pretty easy. Yeah.

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Speaker 1: So I think I'm off of it now, or maybe

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Speaker 1: just a tiny bit goes a long way for me.

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Speaker 1: I think, yeah, not too much marrow. So the marrow

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Speaker 1: toast was from a book in eighteen sixty seven from

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Speaker 1: Charles elm uh friend Catelly, I guess, and he was

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Speaker 1: in Queen Victoria's kitchen and said the Queen ate this

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Speaker 1: basically every night for dinner. Uh. And that was kind

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Speaker 1: of a fun line. And it's fun reading these old

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Speaker 1: recipes always. One of them says that, uh, you should

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Speaker 1: get the butcher to break the bones as this is

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Speaker 1: a rather awkward affair for ladies, right, I guess to

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Speaker 1: to break those bones not very late. I mean it's

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Speaker 1: it's an awkward affair for anybody really. And what's the

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Speaker 1: other funny line in that recipe? Um that it should

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Speaker 1: have just a mere suspicion of shalott. I love that. Yeah,

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Speaker 1: it's a it's a strange way to put it, but

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Speaker 1: I like that. Guys, well you say a hint of something,

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Speaker 1: so that makes sense, right, A mere suspicions. I've never

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Speaker 1: heard anything like it in either So. There was another

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Speaker 1: cookbook in Victorian England called The Book of Household Management

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Speaker 1: by Isabella Beaten. I think everyone referred to her as

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Speaker 1: Mrs Beaton, and she um came up with a couple

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Speaker 1: of good ones, A good A couple of good contributions.

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Speaker 1: One is the toast sandwich, and it's exactly what it

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Speaker 1: sounds like. Yeah, it's like the Blues Brothers wish sandwich.

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Speaker 1: Do you remember that no, huh? Where you had two

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Speaker 1: slices of bread and you wish you had some meat.

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Speaker 1: That's basically it is. It was a meat substitute if

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Speaker 1: you take two pieces of bread and your meat was

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Speaker 1: a piece of toast. Yeah, like the bread would be

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Speaker 1: buttered and everybody calmed down, but it was just dry

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Speaker 1: toast in the middle. That was the substance of the sandwich.

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Speaker 1: People would eat them. It's kind of yeah, I guess

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Speaker 1: a little bit, but without the meat, without the dressing,

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Speaker 1: without the sesame seed bun, without the lettuce, without any

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Speaker 1: of that. I'm surprised you didn't say it like the

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Speaker 1: old commercial. I can't remember. I've got the bak jingle

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Speaker 1: in my head and it's not it's not gibing. I

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Speaker 1: think it was too all beef patties, special sauce, lettuce, cheese, pickles,

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Speaker 1: onion on a sesame seed bun. Yeah, there you go.

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Speaker 1: I've got um have it your your way, have it

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Speaker 1: your way in my head all the time, not just

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Speaker 1: right now. By the way, What did that mean? Was

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Speaker 1: Burger King known for like saying you can get a

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Speaker 1: special type of hamburger, and not yeah, get you know,

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Speaker 1: spit on. It was hold the pickles, hold the lattice,

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Speaker 1: special orders. Don't upset us. All we want is that

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Speaker 1: you let us have it your way. I don't remember

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Speaker 1: going to McDonald's though, and then being upset when I

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Speaker 1: said no pickles or whatever. Oh man, they were well

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Speaker 1: known for their people just going into a rage if

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Speaker 1: you asked them to hold anything like you knew better

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Speaker 1: in the eighties than to open your mouth and McDonald's,

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Speaker 1: aside from ordering directly off the man, hold this, buddy, right, Uh,

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Speaker 1: this recipe is pretty fine. Toast water. I think if

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Speaker 1: you gave people a test and said, guess three guesses

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Speaker 1: on what toast water would be, they probably wouldn't guess

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Speaker 1: what toast water is, even though it's exactly what it

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Speaker 1: sounds like, which I think the mind repels it thinking

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Speaker 1: of it. You know, it's just making toasts, pouring boiling

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Speaker 1: water over the toast. Uh. And that's not the meal.

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Speaker 1: It's not like milk toast, which we'll get to in

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Speaker 1: a second. You just let it get cold and then

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Speaker 1: you strain out that toast and have toast flavored water,

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Speaker 1: like kind of as Olivia puts a toast based iced tea.

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Speaker 1: I kind of want to try this. I don't. I

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Speaker 1: don't want to try it at all. I think it's

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Speaker 1: really awful, But let me know how it is. I'm

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Speaker 1: totally gonna try this. Okay, seriously, dude, let let me

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Speaker 1: know how it is so you mentioned milk toast, we

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Speaker 1: can't not mention milk toast, not to be confused with

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Speaker 1: milk steak. This is milk toast. And although it was

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Speaker 1: a rage in like the nineteenth century, they think it

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Speaker 1: was actually invented in New England. And it was basically

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Speaker 1: toast with warm milk and then something like cinnamon, sugar,

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Speaker 1: maple syrup something like that. Uh. It could be eaten

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Speaker 1: as a breakfast. It was frequently given to people on

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Speaker 1: their sick beds Um. It was just comfort food, early

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Speaker 1: comfort food. UM. And it actually gave us UM a

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Speaker 1: comic strip character's name, Casper Milk Toast, And I looked

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Speaker 1: up Casper milk Toast. I've I've heard of him plenty

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Speaker 1: of times, but I never actually saw Casper Milk Toast

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Speaker 1: comic strip. And it was like looking into a mirror.

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Speaker 1: I actually didn't look it up. I'm doing so right now.

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Speaker 1: This guy. Life is just so hard for this guy

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Speaker 1: because no, no, no, his his like the things that

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Speaker 1: the way he sees the world just like looking into

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Speaker 1: a mirror. Everything is so hard and difficult, and everybody

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Speaker 1: just wants to beat him up. And it's just I

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Speaker 1: was like, wow, I got more than a little strain

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Speaker 1: of Casper milk toast. To me, it's worth looking up

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Speaker 1: for sure, like a tear in your eye. Uh So,

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Speaker 1: milk toast is um. I had kind of had a

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Speaker 1: vision for it as like toast floating and like a

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Speaker 1: thin plate of milk, And it turns out there's kind

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Speaker 1: of all kinds of ways. I've seen it recipes where

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Speaker 1: it's toast with like a milky cream that you kind

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Speaker 1: of drizzle over it. But then I've seen it also

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Speaker 1: like as if you just chop up toast and eat

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Speaker 1: it like a bowl of cereal. Yeah. I don't think

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Speaker 1: there's any specific rules on eating milk toast. I'm going

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Speaker 1: to try that too. I would try that for sure.

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Speaker 1: It sounds pretty good. Um. One thing I came across

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Speaker 1: chuck that it just kept popping up is apparently toast

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Speaker 1: back in this time was was way thinner. I saw

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Speaker 1: it cut. It should be cut to about a quarter inch,

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Speaker 1: which is really thin toast, almost appallingly thing. Yeah, it

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Speaker 1: is very much Melbourne, like I think, maybe twice as

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Speaker 1: wide as as your standard Melbourne toast, but I mean

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Speaker 1: it's still pretty thin. It would be brittle really fast.

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Speaker 1: If you asked me should we take a break, we should?

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Speaker 1: Did you forget that part? All right, we'll be right

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Speaker 1: back everybody. So this is going so so far, so far,

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Speaker 1: so so so far. Yeah, it's harder to say than

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Speaker 1: it sounds. You got to practice in your head right

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Speaker 1: before you said, I did not by the way, I

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Speaker 1: really love I didn't want it to go unmentioned that

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00:19:27,200 --> 00:19:31,720
Speaker 1: I really dug your milksteak ref so you slid it

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Speaker 1: in there so quickly that I didn't want to get

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Speaker 1: because sometimes we'll do that and we'll get letters or

351
00:19:36,080 --> 00:19:38,399
Speaker 1: like could blue choked left when he said milk steak

352
00:19:40,160 --> 00:19:46,920
Speaker 1: boiled over hard? Uh? Okay, there's one other thing we

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Speaker 1: got to talk about, and that is means of creating

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00:19:51,119 --> 00:19:53,920
Speaker 1: toast from bread. Yeah, these are the implements that I

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Speaker 1: that I mentioned, which it's funny a lot of these

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Speaker 1: implements look basically are just like modern camping implements. There

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00:20:02,320 --> 00:20:06,400
Speaker 1: are all kinds of little camping toasty things, including telescoping,

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Speaker 1: which was invented it looks like in the Victorian era. Um,

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00:20:11,160 --> 00:20:12,800
Speaker 1: they're not as fancy as they used to be, but

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Speaker 1: all kinds of things that are basically kind of like

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Speaker 1: camping toasters. Yeah, because that's basically what everyone was doing

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Speaker 1: in the nineteenth century was camping indoors, so they had those.

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Speaker 1: They had toasting forks, and they had toasting forks for

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Speaker 1: hundreds of years. There was not a lot of innovation

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Speaker 1: on that, although they tinkered with you know how many

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Speaker 1: times it had or just kind of trying to improve

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Speaker 1: the toast fork, but that that was how you made

368
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Speaker 1: toast for a really long time. And then they came

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Speaker 1: up with stoves and somebody very quickly said we can

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Speaker 1: attach like a little thing onto the front of the

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Speaker 1: stove and direct some of that heat onto a little

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Speaker 1: toast rack and make toast that way. That was a

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Speaker 1: pretty big innovation, I guess, but it wasn't until electric

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Speaker 1: power came along that toast really started to come into

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Speaker 1: its own if you ask me, H for sure. But

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Speaker 1: I also want to shout out the toast track because

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Speaker 1: that is the thing I didn't know as a thing

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00:21:05,480 --> 00:21:07,399
Speaker 1: until I saw it, and I was like, I love this,

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00:21:07,560 --> 00:21:10,720
Speaker 1: It's brilliant. Why don't they still have these? And they do?

380
00:21:11,400 --> 00:21:14,359
Speaker 1: They do. I saw somebody and on like some toast

381
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Speaker 1: form or whatever, thing like do not eat toast? Without

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Speaker 1: a toast track. And if you don't have a toast track,

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Speaker 1: like lean your toast up against like a glass or

384
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Speaker 1: something like that. Like that's how you store toast until

385
00:21:25,359 --> 00:21:27,440
Speaker 1: you eat it, and you should be eating it pretty

386
00:21:27,520 --> 00:21:29,600
Speaker 1: quickly after you make it. Yeah, and to be clear,

387
00:21:29,720 --> 00:21:31,320
Speaker 1: this is not a means of cooking. But if you're

388
00:21:31,320 --> 00:21:34,719
Speaker 1: serving like a brunch or a breakfast at your house, uh,

389
00:21:34,920 --> 00:21:37,399
Speaker 1: you you toast all the toast, and it's sort of

390
00:21:37,400 --> 00:21:40,160
Speaker 1: like a little miniature bike rack with a caddie handle.

391
00:21:41,080 --> 00:21:43,200
Speaker 1: I think of it more like a little remember those

392
00:21:43,200 --> 00:21:46,520
Speaker 1: little forty five record stands? Sure, oh yeah that too,

393
00:21:46,680 --> 00:21:48,960
Speaker 1: kind of like that. Yeah, but it keeps you know.

394
00:21:49,000 --> 00:21:51,959
Speaker 1: I think the ideal way to like you said, to um,

395
00:21:52,320 --> 00:21:54,920
Speaker 1: store toast until it goes in your mouth is not

396
00:21:55,320 --> 00:21:57,800
Speaker 1: laying down on the plate where it can collect that

397
00:21:58,520 --> 00:22:02,560
Speaker 1: condensation and moisture because heat gets the heat, my god,

398
00:22:02,680 --> 00:22:05,560
Speaker 1: the heat. Like you pick up a piece of toast,

399
00:22:05,600 --> 00:22:09,080
Speaker 1: if you see um water on your plate, you're doing

400
00:22:09,119 --> 00:22:13,040
Speaker 1: it wrong, right, And the toast track gets around that. So, yes,

401
00:22:13,119 --> 00:22:14,840
Speaker 1: hats off to the toast track. And yes, if you

402
00:22:14,920 --> 00:22:17,920
Speaker 1: were a toast afficionado and you're not using a toast track.

403
00:22:18,040 --> 00:22:20,080
Speaker 1: You've got a whole world that's about to open up

404
00:22:20,119 --> 00:22:22,520
Speaker 1: to your buddy, that's right. But we were talking about

405
00:22:22,560 --> 00:22:27,280
Speaker 1: electricity and specifically the innovation that came along, which was

406
00:22:28,200 --> 00:22:32,280
Speaker 1: uh nichrome. And you think, what is nichrome? And I'll say, well,

407
00:22:32,359 --> 00:22:36,159
Speaker 1: it's a nickel and chromium composite invented by an engineer

408
00:22:36,280 --> 00:22:38,440
Speaker 1: named Albert Martia nine five. And he said, well, what

409
00:22:38,600 --> 00:22:42,960
Speaker 1: is that. It's just a heating coil, right, It's this

410
00:22:43,240 --> 00:22:47,000
Speaker 1: this really neat alloy that has a high electrical resistance,

411
00:22:47,000 --> 00:22:49,280
Speaker 1: which means that if you run an electrical current through it,

412
00:22:49,640 --> 00:22:53,000
Speaker 1: it doesn't like that. And um, it responds by getting

413
00:22:53,080 --> 00:22:57,000
Speaker 1: really really hot, putting out infrared radiation and turning bright red.

414
00:22:57,480 --> 00:22:59,040
Speaker 1: And if you say, well, that sounds a lot like

415
00:22:59,160 --> 00:23:02,679
Speaker 1: a toaster's heat the element. That's why. Because apparently nichrome

416
00:23:02,800 --> 00:23:05,000
Speaker 1: is still in use today. I think Court says as well,

417
00:23:05,080 --> 00:23:08,440
Speaker 1: but I think in your average fifteen dollar toaster that

418
00:23:08,520 --> 00:23:10,880
Speaker 1: your bank gives you for opening an account, I don't

419
00:23:10,880 --> 00:23:12,760
Speaker 1: know if they still do that or not, it's gonna

420
00:23:12,840 --> 00:23:15,720
Speaker 1: have nichrome heating elements in it. Yeah, And it's I

421
00:23:15,800 --> 00:23:17,880
Speaker 1: assume it's the same thing in like a space heater,

422
00:23:18,040 --> 00:23:23,239
Speaker 1: right or is that different the most dangerous ones? Yeah? Man,

423
00:23:23,320 --> 00:23:25,119
Speaker 1: I don't like a space heater unless it glows. You

424
00:23:25,160 --> 00:23:28,040
Speaker 1: know what I'm saying. Oh really, yeah, I love those

425
00:23:29,000 --> 00:23:30,600
Speaker 1: I do too. It's kind of nice. It's fire like

426
00:23:30,840 --> 00:23:35,160
Speaker 1: because it almost is fire. It's it's it's almost fire.

427
00:23:35,240 --> 00:23:38,800
Speaker 1: That's how they should market it, right, That actually would

428
00:23:38,840 --> 00:23:41,520
Speaker 1: be good marketing. Uh. Can we talk about the D

429
00:23:41,600 --> 00:23:44,800
Speaker 1: twelve because I'm in love with this thing? Hm. That

430
00:23:44,920 --> 00:23:48,040
Speaker 1: was a GE product and they basically say this is

431
00:23:48,359 --> 00:23:51,960
Speaker 1: the first mass marketed commercial toaster. When you're in a

432
00:23:53,000 --> 00:23:54,840
Speaker 1: safe space, you're not driving your car something, you can

433
00:23:54,880 --> 00:23:57,600
Speaker 1: look this thing up. Just look up on an image

434
00:23:57,600 --> 00:24:01,440
Speaker 1: search g E D twelve toaster admitted by Frank Shayler.

435
00:24:02,119 --> 00:24:05,640
Speaker 1: And this thing is beautiful and its simplicity. I would

436
00:24:05,680 --> 00:24:07,280
Speaker 1: love to be able to find one and have an

437
00:24:07,320 --> 00:24:11,200
Speaker 1: electrician like rig it to work in my modern kitchen

438
00:24:11,720 --> 00:24:14,640
Speaker 1: because it just looks super cool because I love those coils.

439
00:24:15,119 --> 00:24:18,359
Speaker 1: That thing would catch on fire so fast, it would

440
00:24:18,480 --> 00:24:20,040
Speaker 1: I mean, you just plug it in and it just

441
00:24:20,200 --> 00:24:22,840
Speaker 1: immediately catch fire. I think for the first time. Can

442
00:24:22,880 --> 00:24:27,040
Speaker 1: you describe the shape it's It's like if you took

443
00:24:27,080 --> 00:24:30,879
Speaker 1: the guts out of a toaster, one side of the

444
00:24:30,960 --> 00:24:33,639
Speaker 1: gutside of a toaster, and kept the cord and plugged

445
00:24:33,640 --> 00:24:35,840
Speaker 1: it in and did not have any kind of guard

446
00:24:35,960 --> 00:24:38,000
Speaker 1: or anything around it, and you just laid the toast

447
00:24:38,080 --> 00:24:41,600
Speaker 1: on it. That it looks to me kind of like

448
00:24:41,840 --> 00:24:44,879
Speaker 1: um uh, like it's the toaster version of a wicker wheelchair.

449
00:24:44,920 --> 00:24:51,000
Speaker 1: I find it deeply uncomfortable like that. You know your

450
00:24:51,040 --> 00:24:54,760
Speaker 1: long standing fear. I don't think it's ever going away.

451
00:24:55,119 --> 00:24:57,920
Speaker 1: I don't see my fear of what their wheelchairs ever. Man,

452
00:24:58,200 --> 00:25:00,800
Speaker 1: I'm gonna upon retirement, you're gonna find one of those

453
00:25:00,840 --> 00:25:02,320
Speaker 1: on your front porch with a big bow on it.

454
00:25:03,840 --> 00:25:05,720
Speaker 1: Oh man, I wouldn't come out of the house for

455
00:25:05,840 --> 00:25:08,680
Speaker 1: so long. That's a great Casper milk toast comic strip.

456
00:25:10,520 --> 00:25:12,480
Speaker 1: Uh so the D twelve. But the toast leans like

457
00:25:12,600 --> 00:25:14,399
Speaker 1: you said, it's at a bit of an angle, so

458
00:25:14,480 --> 00:25:17,320
Speaker 1: it's like a little pup tent with heating coils. The

459
00:25:17,440 --> 00:25:19,720
Speaker 1: problem with the D twelve was that you had to

460
00:25:20,560 --> 00:25:23,160
Speaker 1: obviously flip it over. And I don't say it's a problem.

461
00:25:23,200 --> 00:25:25,200
Speaker 1: I think that's a fun, interactive way to make toast.

462
00:25:26,119 --> 00:25:29,280
Speaker 1: But you have to flip it over to toast both sides, um,

463
00:25:29,960 --> 00:25:32,800
Speaker 1: And I think the first pop up toaster was the

464
00:25:32,840 --> 00:25:35,480
Speaker 1: first one where they said, hey, why don't we see

465
00:25:35,480 --> 00:25:37,920
Speaker 1: if we can toast both sides of this thing. Yeah,

466
00:25:38,119 --> 00:25:41,720
Speaker 1: the guy named Charles straight from Minnesota invented the first

467
00:25:41,760 --> 00:25:45,919
Speaker 1: pop up toaster in it went on to be manufactured

468
00:25:46,000 --> 00:25:50,199
Speaker 1: and marketed as the Toastmaster. I think that brand might

469
00:25:50,320 --> 00:25:54,760
Speaker 1: still be around. It sounds familiar. Um. So the thing

470
00:25:54,920 --> 00:25:58,080
Speaker 1: is is Charles strike like invented this thing pretty much

471
00:25:58,160 --> 00:26:00,080
Speaker 1: perfectly right out of the gate. Where again, if you

472
00:26:00,160 --> 00:26:02,520
Speaker 1: go to a bank and you ask for the toaster

473
00:26:02,880 --> 00:26:05,240
Speaker 1: that that they give you when you open your account,

474
00:26:06,000 --> 00:26:10,520
Speaker 1: they probably are giving you a Charles strit version of

475
00:26:10,600 --> 00:26:13,879
Speaker 1: a toaster. He just created it correctly right out of

476
00:26:13,960 --> 00:26:16,920
Speaker 1: the gate, that's right. And the plus here again is

477
00:26:17,000 --> 00:26:19,560
Speaker 1: you don't have to flip it and had a very

478
00:26:19,640 --> 00:26:23,399
Speaker 1: key component which was a timer, so you don't have

479
00:26:23,520 --> 00:26:25,000
Speaker 1: to sit there and watch it, and it would just

480
00:26:25,080 --> 00:26:29,720
Speaker 1: pop it up, spring loaded. And here's well we'll get

481
00:26:29,760 --> 00:26:32,320
Speaker 1: to in a second. But the startling revelation of this

482
00:26:32,480 --> 00:26:35,520
Speaker 1: episode to me is I thought that's how all modern

483
00:26:35,600 --> 00:26:39,399
Speaker 1: pop up toasters worked today. Was he set a little

484
00:26:40,680 --> 00:26:46,000
Speaker 1: brownness variation which was just essentially a timer and put

485
00:26:46,040 --> 00:26:48,440
Speaker 1: a pin in that because that's not how modern toasters work.

486
00:26:48,480 --> 00:26:51,160
Speaker 1: And I was blown away to learn that. Well, I say,

487
00:26:51,200 --> 00:26:53,120
Speaker 1: we talked about that right now, because I'm raring at

488
00:26:53,119 --> 00:27:00,240
Speaker 1: the bit. Yeah right, Um, So I guess somebody came

489
00:27:00,280 --> 00:27:02,800
Speaker 1: along and said, how can we make this harder or

490
00:27:02,840 --> 00:27:06,080
Speaker 1: more complex? And they did. They took the timer element

491
00:27:06,160 --> 00:27:10,240
Speaker 1: out of it and instead they now have the the

492
00:27:10,359 --> 00:27:14,720
Speaker 1: current that's created, I guess the circuit is closed, right,

493
00:27:14,920 --> 00:27:17,200
Speaker 1: which means that the electricity can flow through it, which

494
00:27:17,400 --> 00:27:20,280
Speaker 1: heats up the heating element. That happens when you press

495
00:27:20,320 --> 00:27:23,400
Speaker 1: down the lever the handle to sink the toast into

496
00:27:23,440 --> 00:27:27,280
Speaker 1: the toaster, but it also triggers something that connects an

497
00:27:27,320 --> 00:27:31,520
Speaker 1: electro magnet that holds that basket that the toaster and down.

498
00:27:31,920 --> 00:27:35,280
Speaker 1: But eventually enough electricity flows through that. A capacitor that

499
00:27:35,359 --> 00:27:38,440
Speaker 1: I guess is set to some certain voltage, reaches its limit,

500
00:27:38,760 --> 00:27:43,320
Speaker 1: turns off the energy to the electromagnet, which now releases

501
00:27:43,400 --> 00:27:46,040
Speaker 1: the basket, which pops the toaster up, so the handle

502
00:27:46,119 --> 00:27:48,720
Speaker 1: comes up with it, which means that the circuit is

503
00:27:48,800 --> 00:27:52,120
Speaker 1: now open. If there's no longer electricity, that can flow

504
00:27:52,240 --> 00:27:54,159
Speaker 1: through it and the other way. And this is the

505
00:27:54,200 --> 00:27:56,680
Speaker 1: one that really blew me away, because to me, nothing

506
00:27:56,800 --> 00:28:01,479
Speaker 1: is more simple than just a timer. But it can

507
00:28:01,520 --> 00:28:05,480
Speaker 1: be controlled by a switch that is made of two metals.

508
00:28:05,560 --> 00:28:09,160
Speaker 1: It's bimetallic, and these two metals expand at different rates,

509
00:28:09,880 --> 00:28:12,880
Speaker 1: so one of them is getting hot at a rate

510
00:28:13,000 --> 00:28:15,239
Speaker 1: that the other one is get not getting hot at

511
00:28:15,960 --> 00:28:19,040
Speaker 1: and once they reach a whatever certain point, they will

512
00:28:19,160 --> 00:28:24,639
Speaker 1: push apart and break that circuit. So I always just

513
00:28:24,680 --> 00:28:26,600
Speaker 1: figured it was a timer, and it's one of these

514
00:28:26,640 --> 00:28:30,760
Speaker 1: two things, which, like you said, just seems infinitely more complicated.

515
00:28:32,160 --> 00:28:36,920
Speaker 1: But uh, there's gotta be a reason, right, I guess

516
00:28:37,000 --> 00:28:41,120
Speaker 1: it's probably because it's cheaper to make, and that's what

517
00:28:41,240 --> 00:28:43,480
Speaker 1: I would guess. Yeah, I can think about it. The

518
00:28:43,560 --> 00:28:45,560
Speaker 1: timer has that you gotta do. You have to have

519
00:28:45,600 --> 00:28:49,360
Speaker 1: a clock, you gotta have some spring, You have to

520
00:28:49,440 --> 00:28:52,240
Speaker 1: have a mouse attached to the string that sets off

521
00:28:52,320 --> 00:28:57,520
Speaker 1: that ball. Yeah, the little pole with the Buddha attached

522
00:28:57,600 --> 00:29:00,600
Speaker 1: that knocks over the water that ends the timer. I

523
00:29:00,760 --> 00:29:04,640
Speaker 1: forgot about all that stuff. Yeah, that's expensive. I also

524
00:29:04,720 --> 00:29:08,640
Speaker 1: do want to shout out my favorite toaster, which I um,

525
00:29:09,560 --> 00:29:11,720
Speaker 1: I guess people might have these in their homes. There's

526
00:29:11,720 --> 00:29:14,000
Speaker 1: probably a home version, but the one you get at

527
00:29:14,040 --> 00:29:17,840
Speaker 1: the Hampton End Lobby Breakfast or in the Delta sky Club.

528
00:29:17,960 --> 00:29:22,520
Speaker 1: The beautiful conveyor belt toaster, the quiz Nos toaster. Oh

529
00:29:22,680 --> 00:29:24,400
Speaker 1: I love. I've never been to quiz Nos, but I

530
00:29:24,520 --> 00:29:28,080
Speaker 1: love those conveyor toasters. Oh you're missing out. Quiz Noses

531
00:29:29,080 --> 00:29:32,640
Speaker 1: one of the best. Yeah, because they toast everything. They

532
00:29:32,680 --> 00:29:34,600
Speaker 1: don't ask you if they you want your sub toasted,

533
00:29:34,640 --> 00:29:36,800
Speaker 1: they do it. And it was on this cool little

534
00:29:36,840 --> 00:29:40,280
Speaker 1: conveyor belt toaster and it comes out delicious every time. Man,

535
00:29:40,400 --> 00:29:44,000
Speaker 1: they needed. Why aren't they sponsoring us? I don't know.

536
00:29:44,120 --> 00:29:47,080
Speaker 1: They've really greatly diminished in size. I thought maybe they've

537
00:29:47,080 --> 00:29:49,840
Speaker 1: gone out of business, but they just closed a lot

538
00:29:49,960 --> 00:29:52,680
Speaker 1: of their stores. But they're still around apparently. But I

539
00:29:52,760 --> 00:29:55,360
Speaker 1: guess that's probably why. Well, I mean, we're given him

540
00:29:55,360 --> 00:29:58,880
Speaker 1: pre advertising. I called out Jared from Subway years before

541
00:29:59,000 --> 00:30:02,280
Speaker 1: his great cha like, we're doing everything for Quitness we

542
00:30:02,360 --> 00:30:05,840
Speaker 1: can do. That's that's true, man, zero dollars. Anyway, I

543
00:30:05,920 --> 00:30:09,040
Speaker 1: love the conveyor toaster. It's I think they're awesome. Uh,

544
00:30:09,800 --> 00:30:12,000
Speaker 1: I wish I had one in my house. Maybe I'll

545
00:30:12,000 --> 00:30:14,479
Speaker 1: do that one day. Yeah, just go to stay at

546
00:30:14,520 --> 00:30:17,000
Speaker 1: a Hampton Inn and walk out with their toaster. Yeah.

547
00:30:17,080 --> 00:30:20,840
Speaker 1: Oh and those little waffle irons. Yes, they need to

548
00:30:21,240 --> 00:30:24,000
Speaker 1: triple the number of waffle irons that they have in

549
00:30:24,120 --> 00:30:28,160
Speaker 1: my experience that don't and don't let children uh operate

550
00:30:28,240 --> 00:30:31,480
Speaker 1: them because they screw everything up. Um, did you see

551
00:30:31,520 --> 00:30:35,320
Speaker 1: the Balmuda toaster Balmuda toaster I sent you. Yeah, that

552
00:30:35,880 --> 00:30:39,080
Speaker 1: is very appealing it but boys, it expensive. It is.

553
00:30:39,160 --> 00:30:43,000
Speaker 1: It's three but it does other things rather than just toasts.

554
00:30:43,040 --> 00:30:45,440
Speaker 1: So if you hear somebody says the three toaster, just

555
00:30:45,520 --> 00:30:47,960
Speaker 1: be like, actually it does a lot more than just toast,

556
00:30:48,080 --> 00:30:51,920
Speaker 1: butter it is first of all. Yeah, so I mean

557
00:30:52,040 --> 00:30:55,160
Speaker 1: three toaster oven is. I mean that's an expensive toaster

558
00:30:55,240 --> 00:30:58,920
Speaker 1: of them, but it's not astronomical compared to other toaster ovens,

559
00:30:59,000 --> 00:31:03,360
Speaker 1: I think, compared to like the fifteen dollar Bank toaster. Yes, sure, no, no, no,

560
00:31:03,480 --> 00:31:05,760
Speaker 1: give it you mean it was It wasn't a thousand bucks,

561
00:31:05,880 --> 00:31:08,640
Speaker 1: but it's it's a luxury item. I think the trick

562
00:31:08,720 --> 00:31:10,920
Speaker 1: here is at least they say what I want to

563
00:31:11,000 --> 00:31:13,240
Speaker 1: do is try one out because you pour a little

564
00:31:13,280 --> 00:31:15,480
Speaker 1: bit of water in it, right, and that's supposedly the

565
00:31:15,600 --> 00:31:20,040
Speaker 1: steam helps the toast taste better. Yeah. They you toast

566
00:31:20,080 --> 00:31:23,960
Speaker 1: your bread with steam, which apparently heats up faster than air,

567
00:31:24,200 --> 00:31:27,800
Speaker 1: which makes sense because steam can burn your face off

568
00:31:27,880 --> 00:31:30,640
Speaker 1: faster than air can um. And that's what they do

569
00:31:30,760 --> 00:31:32,320
Speaker 1: to the toast. They burn the face off of the

570
00:31:32,640 --> 00:31:36,640
Speaker 1: bread using hot steam, and it crisps the outside, turns

571
00:31:36,640 --> 00:31:38,680
Speaker 1: it pretty brown if you want it to be, and

572
00:31:38,720 --> 00:31:42,520
Speaker 1: then the inside stays like chewy and soft. It's kind

573
00:31:42,560 --> 00:31:45,040
Speaker 1: of like searing the juices inside a steak. Hold on

574
00:31:45,120 --> 00:31:49,880
Speaker 1: a second, it is only steam. Yeah, it's hot hot

575
00:31:49,960 --> 00:31:52,320
Speaker 1: steam air. That's what that's my understanding of it. I

576
00:31:52,400 --> 00:31:55,400
Speaker 1: thought it was a coil and with some steam addition.

577
00:31:56,560 --> 00:31:58,840
Speaker 1: So it's the same thing. If you're you're not actually

578
00:31:59,040 --> 00:32:02,040
Speaker 1: cooking the bread it on your heating element and a toaster,

579
00:32:02,600 --> 00:32:06,120
Speaker 1: the air is cooking the toast, right Yeah. Yeah, yeah,

580
00:32:06,200 --> 00:32:08,640
Speaker 1: this is just a variation on that. They're using steam

581
00:32:09,160 --> 00:32:11,960
Speaker 1: rather than just air, so they're using water and air

582
00:32:12,320 --> 00:32:14,800
Speaker 1: heated up rather than just heated air. Okay, I didn't

583
00:32:14,840 --> 00:32:17,800
Speaker 1: know it was only steam. That is. That is pretty wild. Yeah,

584
00:32:18,200 --> 00:32:20,960
Speaker 1: weird wild stuff in that company. I've never heard of

585
00:32:21,000 --> 00:32:23,880
Speaker 1: that company, and I looked into a little bit. It's

586
00:32:23,880 --> 00:32:26,760
Speaker 1: a Japanese company that, um, I think they have like

587
00:32:26,840 --> 00:32:29,880
Speaker 1: four things they make a tea kettle, a toaster, a

588
00:32:29,920 --> 00:32:34,280
Speaker 1: Bluetooth speaker, and what else, oh, a lantern? Right for

589
00:32:34,960 --> 00:32:38,640
Speaker 1: very disparate things, even weirder than the parent company of

590
00:32:38,720 --> 00:32:43,800
Speaker 1: quiz Nos. They should be doing pretty well then with

591
00:32:43,880 --> 00:32:47,520
Speaker 1: those three dollar products. That's right. Can you take a break?

592
00:32:48,200 --> 00:32:50,880
Speaker 1: Oh boy? Yes, sure? All right? Or should we wait?

593
00:32:52,440 --> 00:32:55,760
Speaker 1: I don't know, man, it's all bets are off. How

594
00:32:55,800 --> 00:33:00,640
Speaker 1: about this. Let's uh, let's tell this awesome angent story

595
00:33:00,720 --> 00:33:02,440
Speaker 1: that Olivia dug up, which I think is kind of

596
00:33:02,440 --> 00:33:04,600
Speaker 1: one of the coolest parts of this episode, and then

597
00:33:04,640 --> 00:33:07,400
Speaker 1: we'll take a break. Okay, fair enough, alright, hit hit

598
00:33:07,440 --> 00:33:10,560
Speaker 1: me with it. Who was Alan McMasters, the inventor of

599
00:33:10,600 --> 00:33:15,640
Speaker 1: the toaster dummy? He invented it back in don't you know. Yeah,

600
00:33:15,760 --> 00:33:20,000
Speaker 1: he was from Edinburgh and he was electric electrical engineer

601
00:33:20,080 --> 00:33:22,400
Speaker 1: and he worked for the British electric company Crompton and

602
00:33:22,520 --> 00:33:26,920
Speaker 1: Go and came up with the first toaster ine And

603
00:33:27,080 --> 00:33:29,800
Speaker 1: we know because it was on Wikipedia and there was

604
00:33:29,840 --> 00:33:32,680
Speaker 1: even the picture of this old timey picture of this guy. Yeah,

605
00:33:32,760 --> 00:33:34,840
Speaker 1: so it had to be true, but it turned out

606
00:33:34,920 --> 00:33:37,239
Speaker 1: it wasn't true at all. And there's a fifteen year

607
00:33:37,240 --> 00:33:39,520
Speaker 1: old British boy who said that picture does not look

608
00:33:39,600 --> 00:33:41,600
Speaker 1: like it's from the nineteenth century. And if you look

609
00:33:41,640 --> 00:33:43,680
Speaker 1: at the picture, it doesn't look like it's from the

610
00:33:43,760 --> 00:33:46,640
Speaker 1: nineteenth century at all. I mean, just running a slight

611
00:33:46,760 --> 00:33:50,000
Speaker 1: CPO filter on it does not a nineteenth century picture

612
00:33:50,080 --> 00:33:52,920
Speaker 1: make right. Uh huh. But it was enough to fool

613
00:33:53,080 --> 00:33:55,640
Speaker 1: everybody for a very long time. So in two thousand

614
00:33:55,640 --> 00:33:57,440
Speaker 1: and twelve, there was a college student I did not

615
00:33:57,600 --> 00:34:00,280
Speaker 1: see where he went, but his name was al Alex,

616
00:34:00,800 --> 00:34:03,720
Speaker 1: and he had a friend whose name was Alan McMasters.

617
00:34:04,080 --> 00:34:07,840
Speaker 1: And just as a joke, Alex edited the Wikipedia entry

618
00:34:08,000 --> 00:34:11,560
Speaker 1: I believe for toasts or toasters to say that that

619
00:34:11,719 --> 00:34:16,320
Speaker 1: Allen McMasters was the inventor of the toaster joke. It

620
00:34:16,480 --> 00:34:18,319
Speaker 1: is a good joke. But then it got picked up

621
00:34:18,400 --> 00:34:21,600
Speaker 1: by the press, starting with the Daily Mirror. Yeah, and

622
00:34:21,719 --> 00:34:24,920
Speaker 1: not the hoax picked up, but just the story. And

623
00:34:25,480 --> 00:34:28,160
Speaker 1: there are articles in libbyas innocent link. There's one from

624
00:34:28,239 --> 00:34:32,920
Speaker 1: twelve that is still not corrected online. Uh. I think

625
00:34:32,960 --> 00:34:35,240
Speaker 1: it was from the Daily Mirror, right, Yeah. The Mirror

626
00:34:35,400 --> 00:34:38,000
Speaker 1: said they did a list of things that were invented,

627
00:34:38,239 --> 00:34:42,040
Speaker 1: invented in Great Britain, and they they chalked it up

628
00:34:42,080 --> 00:34:46,239
Speaker 1: to Allen McMasters, but he didn't. He didn't exist at all,

629
00:34:46,360 --> 00:34:48,920
Speaker 1: Like there wasn't Alec Allen McMasters. But again, he was

630
00:34:48,960 --> 00:34:51,759
Speaker 1: a college student in the two thousand tens. He wasn't

631
00:34:51,800 --> 00:34:56,040
Speaker 1: an eighteen nineties Scottish inventor. And yet once that Daily

632
00:34:56,160 --> 00:35:01,239
Speaker 1: mirror Um article went up, it's kicked off other citations.

633
00:35:01,320 --> 00:35:03,080
Speaker 1: And then the beauty part of all of it, chuck,

634
00:35:03,600 --> 00:35:08,279
Speaker 1: is that those citations are those articles that sprung from

635
00:35:08,400 --> 00:35:14,399
Speaker 1: the fake Wikipedia entry um became citations in the Wikipedia

636
00:35:14,600 --> 00:35:18,240
Speaker 1: entry so it was a self sustaining support system for itself.

637
00:35:18,640 --> 00:35:21,000
Speaker 1: It was amazing that there was a BBC show called

638
00:35:21,080 --> 00:35:24,880
Speaker 1: Great British Menu that uh created from scratch a dessert

639
00:35:25,040 --> 00:35:28,960
Speaker 1: named after McMasters. Uh. There was apparently a school in

640
00:35:29,040 --> 00:35:33,280
Speaker 1: Scotland that had a Alan McMaster's Day in his honor.

641
00:35:33,480 --> 00:35:37,200
Speaker 1: And really, and it's a harmless prank. That's why I

642
00:35:37,239 --> 00:35:39,600
Speaker 1: think it's so great, Like I'm normally not a big

643
00:35:39,640 --> 00:35:42,080
Speaker 1: fan of pranks, but I don't think this really hurt

644
00:35:42,120 --> 00:35:46,120
Speaker 1: anybody that I can think about. Yeah, can you imagine

645
00:35:46,160 --> 00:35:49,319
Speaker 1: it hurting someone or my being. I I don't know. Well,

646
00:35:49,320 --> 00:35:52,320
Speaker 1: I wonder if they ever told the school kids that

647
00:35:52,480 --> 00:35:55,799
Speaker 1: there there was no Allen McMasters after they celebrated Allen

648
00:35:55,880 --> 00:35:58,840
Speaker 1: McMaster's day. Okay, so maybe a small life to school children,

649
00:35:59,400 --> 00:36:02,279
Speaker 1: But otherwise I think it's hysterical because it really I mean,

650
00:36:02,320 --> 00:36:04,360
Speaker 1: I'm sure these guys were like, I can't believe this

651
00:36:04,440 --> 00:36:07,920
Speaker 1: works so well, but they were eventually found out and

652
00:36:08,320 --> 00:36:11,000
Speaker 1: uh McMasters was revealed. But I think that's one of

653
00:36:11,040 --> 00:36:14,680
Speaker 1: the great pranks. Uh yeah, I agree, and you misunderstand me.

654
00:36:14,760 --> 00:36:16,879
Speaker 1: I think the fact that these school kids were lied

655
00:36:16,960 --> 00:36:21,360
Speaker 1: to accidentally makes it even funnier, not like that's a problem, okay.

656
00:36:21,440 --> 00:36:24,880
Speaker 1: And this is also why we've never used Wikipedia as

657
00:36:24,880 --> 00:36:27,759
Speaker 1: a source, which we really haven't. It's um, I kind

658
00:36:27,760 --> 00:36:30,120
Speaker 1: of had to just tune out people that in our

659
00:36:30,239 --> 00:36:32,840
Speaker 1: reviews over the years say these two numb skulls just

660
00:36:32,920 --> 00:36:36,719
Speaker 1: read Wikipedia pages when we've literally never and it's a

661
00:36:36,800 --> 00:36:39,120
Speaker 1: point of pride. And we told when we started getting

662
00:36:39,160 --> 00:36:41,640
Speaker 1: freelance writers, were like, can't use Wikipedia as a source,

663
00:36:42,239 --> 00:36:43,960
Speaker 1: and and now I can say, and this is a

664
00:36:44,040 --> 00:36:48,399
Speaker 1: great reason why excellently put Chuck all right break time.

665
00:36:49,200 --> 00:37:18,600
Speaker 1: It is finally break time. Everybody all right, So now

666
00:37:18,680 --> 00:37:21,320
Speaker 1: we get to talk a little bit about the mall Yard.

667
00:37:21,440 --> 00:37:26,160
Speaker 1: I always said Mallyard, But is it Mallard? Uh, because

668
00:37:26,160 --> 00:37:27,759
Speaker 1: the eye is not after the yell like I thought

669
00:37:27,800 --> 00:37:31,880
Speaker 1: it was. So his name was Louis Camille Mayyard. Okay,

670
00:37:32,120 --> 00:37:35,839
Speaker 1: I'm I don't think it matters at this point. That's

671
00:37:35,880 --> 00:37:39,520
Speaker 1: the reaction. If you've ever heard fancy chef types or

672
00:37:39,560 --> 00:37:42,279
Speaker 1: people at a dinner party trying to impress someone else

673
00:37:42,760 --> 00:37:46,360
Speaker 1: talk about the Mayod reaction, that is this. You know,

674
00:37:46,640 --> 00:37:49,800
Speaker 1: there's a chemical reaction that takes place when you heat foods,

675
00:37:50,239 --> 00:37:53,840
Speaker 1: and this specific one is like when you make toast

676
00:37:54,200 --> 00:37:59,200
Speaker 1: or toasted tortilla, or make popcorn or like sea steak.

677
00:37:59,239 --> 00:38:01,320
Speaker 1: I think that's the same thing to write, yeah, the

678
00:38:01,840 --> 00:38:06,160
Speaker 1: chicken skin browning. Yeah, that's this reaction named after this

679
00:38:06,280 --> 00:38:10,239
Speaker 1: French chemist. And uh, that's kind of the magic of

680
00:38:10,320 --> 00:38:13,080
Speaker 1: where this taste comes from. It's how these chemicals are

681
00:38:13,120 --> 00:38:17,200
Speaker 1: reacting to one another. Yes, specifically amino acids and sugars

682
00:38:17,440 --> 00:38:20,280
Speaker 1: that form all sorts of new smells and new tastes.

683
00:38:20,920 --> 00:38:24,759
Speaker 1: Um one of the new compounds that they create as

684
00:38:25,040 --> 00:38:30,080
Speaker 1: a setal tetrahydropyridine um, which is the the the smell,

685
00:38:30,200 --> 00:38:34,400
Speaker 1: the taste, the aroma that gives toasts. It smell, gives popcorn,

686
00:38:34,440 --> 00:38:37,759
Speaker 1: it smell corn tortillas, baking, it smell um. It's just

687
00:38:37,840 --> 00:38:40,520
Speaker 1: one of many compounds that are made by the mayard reaction.

688
00:38:41,120 --> 00:38:43,960
Speaker 1: But in the case of toast, that's where it comes from.

689
00:38:44,560 --> 00:38:49,000
Speaker 1: And um. Apparently depending on the kind of bread you use,

690
00:38:49,480 --> 00:38:53,600
Speaker 1: you'll get different kinds or or different color toast, like

691
00:38:54,360 --> 00:38:57,160
Speaker 1: darker toast or lighter toast. And the more alkaline a

692
00:38:57,239 --> 00:39:00,840
Speaker 1: toast is um, the browner it will it, which is

693
00:39:00,920 --> 00:39:04,480
Speaker 1: why it's very difficult to toast sour dough to a

694
00:39:04,600 --> 00:39:07,759
Speaker 1: deep brown color, because it's actually very acidic as far

695
00:39:07,840 --> 00:39:10,640
Speaker 1: as breakes go. Yeah, and if you've heard in the

696
00:39:10,719 --> 00:39:15,120
Speaker 1: news over recent years that um like toast can be

697
00:39:15,200 --> 00:39:18,000
Speaker 1: bad for you, or or anything sort of seared might

698
00:39:18,040 --> 00:39:21,359
Speaker 1: be bad for you, it's because the jury is kind

699
00:39:21,400 --> 00:39:24,239
Speaker 1: of out whether or not. Well. I think the the

700
00:39:24,320 --> 00:39:31,239
Speaker 1: American Cancer Society said that there's definitely potentially carcinogenic compounds definitely,

701
00:39:31,320 --> 00:39:35,360
Speaker 1: maybe definitely maybe that can be created through this toasting

702
00:39:35,480 --> 00:39:38,399
Speaker 1: and searing. Uh. And that's like grilled meats. We talked

703
00:39:38,400 --> 00:39:41,400
Speaker 1: about that before. Um, but they don't know if, like,

704
00:39:42,280 --> 00:39:44,440
Speaker 1: if you're eating enough of that stuff to really be

705
00:39:44,640 --> 00:39:48,400
Speaker 1: dangerous to you. Yeah. They just basically said, like, just

706
00:39:48,640 --> 00:39:51,160
Speaker 1: just be careful, don't eat don't eat dark toast. No

707
00:39:51,239 --> 00:39:53,480
Speaker 1: one likes burned toast anyway, So don't be a jerk

708
00:39:53,520 --> 00:39:55,640
Speaker 1: and say you like it. Yeah, you gotta keep your

709
00:39:55,680 --> 00:39:59,879
Speaker 1: eye on it because caramelization can happen, which is great

710
00:40:00,200 --> 00:40:03,359
Speaker 1: if you're an onion. Uh and maybe a tiny bit

711
00:40:03,400 --> 00:40:05,600
Speaker 1: if you're some toast, but you don't want to You

712
00:40:05,600 --> 00:40:07,840
Speaker 1: don't want to make that toast black, that bitter black,

713
00:40:07,960 --> 00:40:11,920
Speaker 1: and no amount of knife scraping mom will make that

714
00:40:12,000 --> 00:40:15,920
Speaker 1: taste any better. I totally agree with you, man. You

715
00:40:16,000 --> 00:40:19,080
Speaker 1: want to talk about toasts around the world. Yeah, this

716
00:40:19,280 --> 00:40:21,359
Speaker 1: is all this does is make me hungry. These all

717
00:40:21,520 --> 00:40:24,480
Speaker 1: sounds so good. So there's one called Kaya toast from

718
00:40:24,520 --> 00:40:28,719
Speaker 1: Singapore and Malaysia. So you charcoal grill the toast. You

719
00:40:28,760 --> 00:40:33,160
Speaker 1: would love that, right, and then you um make a

720
00:40:33,200 --> 00:40:35,959
Speaker 1: sandwich out of the toast with butter and a jam

721
00:40:36,120 --> 00:40:39,319
Speaker 1: that's made from coconut and eggs called Kaya. The name

722
00:40:39,440 --> 00:40:41,759
Speaker 1: Kaya toast. I would try that any day of the week,

723
00:40:42,160 --> 00:40:44,399
Speaker 1: all right, what about our friends from Italy? Of course

724
00:40:44,480 --> 00:40:49,040
Speaker 1: they're gonna serve you something with garlic, uh and olive oil.

725
00:40:49,120 --> 00:40:53,400
Speaker 1: And that's exactly what they do. It's called hunt. We

726
00:40:53,520 --> 00:40:56,839
Speaker 1: call that garlic toast in the Midwest. Yeah, garlic, maybe

727
00:40:56,880 --> 00:40:59,719
Speaker 1: a little salt, little olive oil. Bing bang boom done.

728
00:41:00,560 --> 00:41:03,640
Speaker 1: I've got one I want to try as soon as possible.

729
00:41:03,680 --> 00:41:06,279
Speaker 1: It's from Sweden, where I'd like to go, by the way,

730
00:41:06,320 --> 00:41:08,920
Speaker 1: I have a real hankering to go visit Sweden. Sometime.

731
00:41:10,120 --> 00:41:14,080
Speaker 1: They have a toast called toast coggin and you um,

732
00:41:14,200 --> 00:41:18,840
Speaker 1: it's basically a shrimp toast mixed together crim fresh butter shrimp.

733
00:41:19,239 --> 00:41:21,719
Speaker 1: You put a little dill on it, some capers. You

734
00:41:21,800 --> 00:41:24,000
Speaker 1: put it all on a toast, maybe with a slight

735
00:41:24,280 --> 00:41:26,479
Speaker 1: a little bit of lemon juice or or a lemon

736
00:41:26,600 --> 00:41:29,040
Speaker 1: slice on it as a garnish, and then you eat

737
00:41:29,080 --> 00:41:32,400
Speaker 1: it and say, man, I feel like I'm in Stockholm.

738
00:41:34,000 --> 00:41:38,040
Speaker 1: Are friends down under? What's going on down there? I

739
00:41:38,160 --> 00:41:40,440
Speaker 1: love you. We get so much support from Australia. But

740
00:41:40,920 --> 00:41:43,400
Speaker 1: and you've got your vegamine of course, which is divisive,

741
00:41:43,440 --> 00:41:46,280
Speaker 1: of course, but we're not here to talk about vegamine.

742
00:41:46,560 --> 00:41:50,360
Speaker 1: We're here to talk about making toast, buttering it and

743
00:41:50,480 --> 00:41:56,600
Speaker 1: then covering it with like ice cream sprinkles. Yeah, also

744
00:41:56,680 --> 00:42:00,560
Speaker 1: called um yes sprinkles, non perils. That's what we call

745
00:42:00,640 --> 00:42:03,160
Speaker 1: them here down there, and I think in in the

746
00:42:03,320 --> 00:42:06,960
Speaker 1: UK they call them hundreds and thousands. But there's those multicolored,

747
00:42:07,040 --> 00:42:10,560
Speaker 1: tiny little round sprinkles. I know we're gonna get email

748
00:42:10,600 --> 00:42:13,360
Speaker 1: saying like, just try it, mate, trust me. Yeah, they

749
00:42:13,400 --> 00:42:15,800
Speaker 1: call it fairy bread. Which if you put that together

750
00:42:15,880 --> 00:42:19,360
Speaker 1: with a good you know, Instagram photo of of that stuff,

751
00:42:19,800 --> 00:42:23,200
Speaker 1: it's like, wow, I would try that sometime. Which other

752
00:42:23,239 --> 00:42:27,359
Speaker 1: ones should we highlight here? I think, um, the pan

753
00:42:27,480 --> 00:42:30,480
Speaker 1: kuan tomate, because I would like to try that one too,

754
00:42:30,760 --> 00:42:33,920
Speaker 1: all right, that's Spanish, right, mm hmm. Then what do

755
00:42:34,000 --> 00:42:35,960
Speaker 1: you do? How do you make it? Well, you just

756
00:42:36,040 --> 00:42:38,879
Speaker 1: grill some bread again little olive oil. So you think, well,

757
00:42:38,880 --> 00:42:42,440
Speaker 1: I'm making futuna. We already talked about that wrong, because

758
00:42:42,480 --> 00:42:45,160
Speaker 1: you add some grated on a box grade or a

759
00:42:45,239 --> 00:42:47,640
Speaker 1: big old beef steak tomato, so that you just have

760
00:42:47,760 --> 00:42:50,320
Speaker 1: the enters of the tomato and not the skin, and

761
00:42:50,440 --> 00:42:53,279
Speaker 1: you mix that with some stuff like some basil or

762
00:42:53,360 --> 00:42:57,000
Speaker 1: some other spices and you, um, put it on some

763
00:42:57,160 --> 00:43:00,319
Speaker 1: toast and eat it almost immediately. Maybe put it single

764
00:43:00,400 --> 00:43:04,120
Speaker 1: anchovy on there, Maybe put a little ioli dap on

765
00:43:04,239 --> 00:43:07,719
Speaker 1: there too. I saw what's your buddy's name, Kenji all

766
00:43:07,920 --> 00:43:12,680
Speaker 1: lopezez Ultore. Yes, Uh, they put a They had a

767
00:43:12,719 --> 00:43:16,960
Speaker 1: pretty good, um little entry and and recipe for pancone

768
00:43:17,080 --> 00:43:19,560
Speaker 1: tomate that I would like to try to. That sounds

769
00:43:19,600 --> 00:43:24,279
Speaker 1: really good. Uh. It almost started out sounding like, what's

770
00:43:24,320 --> 00:43:27,200
Speaker 1: the nice Italian appetizer which just the tomatoes and olive

771
00:43:27,239 --> 00:43:30,880
Speaker 1: oil on the toast points brush. Yeah, brusquetta. I love

772
00:43:30,880 --> 00:43:32,520
Speaker 1: a good bruschetta. I used to make that all the time.

773
00:43:32,560 --> 00:43:35,719
Speaker 1: I don't make it much anymore. Yeah, it's good. The

774
00:43:35,920 --> 00:43:39,480
Speaker 1: simpler the better with that I've found. Yeah, I do

775
00:43:39,600 --> 00:43:41,759
Speaker 1: want to shout out toad in a hole or toad

776
00:43:41,840 --> 00:43:44,959
Speaker 1: in the hole, which I've only had a few times,

777
00:43:45,080 --> 00:43:46,800
Speaker 1: but whenever I see it on a menu, I'll order that.

778
00:43:46,880 --> 00:43:50,239
Speaker 1: And that's when I think they are like casserole variations.

779
00:43:50,320 --> 00:43:52,880
Speaker 1: But the kind of scene is just toast with the

780
00:43:52,920 --> 00:43:56,560
Speaker 1: center cut out and then you uh fry an egg

781
00:43:56,600 --> 00:43:58,520
Speaker 1: in the middle of it, and then you top it

782
00:43:58,600 --> 00:44:03,040
Speaker 1: with a live toad where it's cool. I would try that.

783
00:44:03,719 --> 00:44:06,160
Speaker 1: I mean, it's just I love toast with Fridays. So

784
00:44:06,480 --> 00:44:09,080
Speaker 1: I don't know about losing any of the toast by

785
00:44:09,120 --> 00:44:10,360
Speaker 1: cutting a hole out of it. What do you do

786
00:44:10,480 --> 00:44:16,120
Speaker 1: with the whole toast? I don't know, make a big mac. Sure, Uh,

787
00:44:16,440 --> 00:44:18,400
Speaker 1: there's one other thing we got to talk about, Chuck, Well,

788
00:44:18,440 --> 00:44:21,839
Speaker 1: maybe two. But if you'll remember back not too long ago,

789
00:44:22,640 --> 00:44:25,880
Speaker 1: less than a decade ago, there's a pretty big toast

790
00:44:25,960 --> 00:44:29,440
Speaker 1: craze going on in the United States. It was hipsterrific.

791
00:44:29,880 --> 00:44:32,680
Speaker 1: It's where we got avocado toast. So I'm very glad

792
00:44:32,760 --> 00:44:35,239
Speaker 1: that it happened. I love avocado toast, but that's where

793
00:44:35,239 --> 00:44:38,360
Speaker 1: it all came from. There was a toast movement for

794
00:44:38,440 --> 00:44:41,480
Speaker 1: a little while, and it just was a huge flash

795
00:44:41,520 --> 00:44:43,520
Speaker 1: in the pan. It came and went faster than you

796
00:44:43,560 --> 00:44:46,520
Speaker 1: can say, lickety split. But it's it was still kind

797
00:44:46,560 --> 00:44:49,600
Speaker 1: of interesting because again, it gave us some some good toast.

798
00:44:49,640 --> 00:44:51,839
Speaker 1: It introduced people to toast. But at the same time

799
00:44:51,920 --> 00:44:54,160
Speaker 1: people were like, well, this is millennial's problem. This is

800
00:44:54,200 --> 00:44:56,359
Speaker 1: why you can't buy a house because you're spending five

801
00:44:56,480 --> 00:45:00,480
Speaker 1: bucks on a piece of toast. Yeah, no, no, man,

802
00:45:01,000 --> 00:45:02,719
Speaker 1: I've seen, uh, you know, I watch a lot of

803
00:45:02,800 --> 00:45:05,920
Speaker 1: Top Chef and there was a couple of seasons there

804
00:45:06,000 --> 00:45:07,960
Speaker 1: where there was a lot of like little toasts added.

805
00:45:08,560 --> 00:45:12,360
Speaker 1: But to me, it's just sort of like beautiful, simplistic cooking,

806
00:45:12,520 --> 00:45:16,160
Speaker 1: like toast with some you know, some nut butter and

807
00:45:16,239 --> 00:45:19,360
Speaker 1: banana or you know, any little like nice thing you

808
00:45:19,400 --> 00:45:21,840
Speaker 1: can throw on top. Is it nice? I think it

809
00:45:21,960 --> 00:45:23,960
Speaker 1: just it's one of those things that got like Instagram

810
00:45:24,080 --> 00:45:27,839
Speaker 1: too much, probably cost a little too much, and there

811
00:45:27,920 --> 00:45:30,759
Speaker 1: was a bit of a revolution against it. But at

812
00:45:30,840 --> 00:45:34,400
Speaker 1: its core, I love the idea of taking toasts and

813
00:45:34,600 --> 00:45:38,560
Speaker 1: putting delicious things on them. Yeah. Um, just to kind

814
00:45:38,600 --> 00:45:42,240
Speaker 1: of button that up, that artisanal toast fad was traced

815
00:45:42,280 --> 00:45:47,200
Speaker 1: back by Pacific Standard to a woman named Julietta Correlli

816
00:45:47,920 --> 00:45:51,640
Speaker 1: who owns Trouble Coffee and Coconut Club, and they said,

817
00:45:51,719 --> 00:45:54,160
Speaker 1: this is this is ground zero for where people started

818
00:45:54,160 --> 00:45:56,400
Speaker 1: getting the idea to make toast. She there was just

819
00:45:56,600 --> 00:46:00,400
Speaker 1: offered in San Francisco, of course, and she just offered

820
00:46:00,760 --> 00:46:03,560
Speaker 1: like a really good cinnamon toast that would knock your

821
00:46:03,600 --> 00:46:05,600
Speaker 1: socks off. And then other people were like, yeah, toast,

822
00:46:05,680 --> 00:46:07,280
Speaker 1: that's a great idea, and it just kind of spread

823
00:46:07,320 --> 00:46:09,880
Speaker 1: from there. Yeah, that's kind of a become a thing

824
00:46:09,960 --> 00:46:12,680
Speaker 1: in more recent years, which I like, uh in in

825
00:46:12,760 --> 00:46:17,160
Speaker 1: the chef world, which is like back to simplicity, uh

826
00:46:17,400 --> 00:46:20,040
Speaker 1: and just like a few simple ingredients and you don't

827
00:46:20,080 --> 00:46:21,880
Speaker 1: have to you know, because for a while they're like

828
00:46:21,960 --> 00:46:26,040
Speaker 1: molecular gastronomy was the thing and making needs foams and

829
00:46:26,280 --> 00:46:28,439
Speaker 1: you know, beads that popped and smoke would come out.

830
00:46:28,520 --> 00:46:32,600
Speaker 1: And there's there's room for all of it. I love cooking,

831
00:46:32,760 --> 00:46:35,640
Speaker 1: and I love cheap dining and I love fine dining.

832
00:46:35,680 --> 00:46:37,160
Speaker 1: I love it all, so I think there's a place

833
00:46:37,200 --> 00:46:40,560
Speaker 1: for all of it. And just I don't know. I

834
00:46:40,680 --> 00:46:44,160
Speaker 1: hate when something delicious happens and people are like hipsters

835
00:46:44,239 --> 00:46:46,800
Speaker 1: like it, so I hate it. Right. Yeah, you shouldn't

836
00:46:46,840 --> 00:46:49,040
Speaker 1: do that, I mean, just make your own mind up.

837
00:46:49,160 --> 00:46:53,879
Speaker 1: Don't identify with something or against something because someone else

838
00:46:53,920 --> 00:46:55,759
Speaker 1: you don't like likes it. And why don't you like

839
00:46:55,840 --> 00:46:58,000
Speaker 1: those people in the first place? Have you really stopped

840
00:46:58,000 --> 00:47:01,040
Speaker 1: and invested any time or thought it into yourself. Maybe

841
00:47:01,080 --> 00:47:04,480
Speaker 1: you don't like what you see in them that reminds

842
00:47:04,520 --> 00:47:07,480
Speaker 1: you of yourself. Maybe that's what you don't like about

843
00:47:07,520 --> 00:47:11,000
Speaker 1: people like hipsters from the mouth of Casper milk toast himself.

844
00:47:11,840 --> 00:47:14,759
Speaker 1: That's right, all right, we're gonna finish up a little

845
00:47:14,760 --> 00:47:17,360
Speaker 1: bit with Olivia just knocked this one out of the

846
00:47:17,400 --> 00:47:19,080
Speaker 1: park with a fun little thing that I wouldn't even

847
00:47:19,080 --> 00:47:23,200
Speaker 1: even thought to research. Probably is the word toast as

848
00:47:23,400 --> 00:47:26,640
Speaker 1: a uh it's like a lot of things, but like

849
00:47:26,760 --> 00:47:30,640
Speaker 1: as a verb, like, uh, the we're making a toast.

850
00:47:30,719 --> 00:47:35,760
Speaker 1: That started apparently, um, because they would drop spice toasted

851
00:47:35,800 --> 00:47:38,279
Speaker 1: bread into a drink to help flavor it up a

852
00:47:38,320 --> 00:47:40,839
Speaker 1: little bit and then pull it out let the dog

853
00:47:40,920 --> 00:47:44,600
Speaker 1: eat it maybe, and then that was a toast. Yeah,

854
00:47:44,719 --> 00:47:48,360
Speaker 1: and that that just became um the word that was

855
00:47:48,440 --> 00:47:51,520
Speaker 1: used anytime you held up a glass and said something

856
00:47:51,640 --> 00:47:55,160
Speaker 1: nice about somebody else. Makes sense, Sure, I like that.

857
00:47:55,280 --> 00:47:58,600
Speaker 1: There's an actual origin story to it, right. And then

858
00:47:58,640 --> 00:48:02,120
Speaker 1: apparently from that all sorts of other usages of toast

859
00:48:02,560 --> 00:48:05,319
Speaker 1: kind of spread, like the toast of the town, something

860
00:48:05,400 --> 00:48:09,080
Speaker 1: that's really great. Um. That's that dates back to the

861
00:48:09,160 --> 00:48:13,440
Speaker 1: eighteenth century. Apparently, um toast was used in the early

862
00:48:13,560 --> 00:48:19,560
Speaker 1: seventies to mean like awesome today, that's toast, Okay, she

863
00:48:19,719 --> 00:48:22,399
Speaker 1: put in here eight four there was a phrase something

864
00:48:22,520 --> 00:48:25,320
Speaker 1: was bad as toast. I've never heard that before in

865
00:48:25,400 --> 00:48:27,279
Speaker 1: my life. I've never heard that before in my life either.

866
00:48:27,840 --> 00:48:30,759
Speaker 1: But speaking of the way that you and I used

867
00:48:30,760 --> 00:48:33,279
Speaker 1: toast all the time, like they're toasts, they're done for,

868
00:48:34,000 --> 00:48:38,640
Speaker 1: they're finished. That actually traces back to Bill Murray and Ghostbusters?

869
00:48:39,760 --> 00:48:44,200
Speaker 1: Can this be true? George Will said in And George

870
00:48:44,200 --> 00:48:46,000
Speaker 1: Will knew what he was talking about. He was a

871
00:48:46,080 --> 00:48:51,239
Speaker 1: language columnist, and in he traced it back to Bill Murray. Uh.

872
00:48:51,400 --> 00:48:55,600
Speaker 1: Instead of saying, Um, I'm gonna turn this guy into toast,

873
00:48:55,760 --> 00:48:59,200
Speaker 1: which the script called for, Bill Murray said this chicken

874
00:48:59,360 --> 00:49:02,600
Speaker 1: toast instead, and it just kind of took off from there.

875
00:49:02,840 --> 00:49:05,359
Speaker 1: If that's true, I love that because what a great

876
00:49:05,480 --> 00:49:07,160
Speaker 1: sort of tie into a movie that we used to

877
00:49:07,200 --> 00:49:11,000
Speaker 1: talk about a lot. Yeah. Remember we used to mark

878
00:49:11,120 --> 00:49:14,640
Speaker 1: time by how many years before? After Ghostbusters? It was? Yeah,

879
00:49:14,840 --> 00:49:17,320
Speaker 1: And I think I mentioned on the show that I

880
00:49:17,719 --> 00:49:20,279
Speaker 1: thoroughly enjoyed that brand new version even though it got

881
00:49:20,400 --> 00:49:24,960
Speaker 1: widely panned. Yeah. And speaking of pan, that's another name

882
00:49:25,040 --> 00:49:28,640
Speaker 1: for bread or toast. Look at that. What was I

883
00:49:28,760 --> 00:49:31,799
Speaker 1: nervous about? I don't know, Like I said, this one

884
00:49:31,880 --> 00:49:36,839
Speaker 1: went pretty so, so okay, I'll take it Okay, yeah,

885
00:49:36,840 --> 00:49:39,879
Speaker 1: same here, especially for the first one back. Since Chuck

886
00:49:39,920 --> 00:49:42,120
Speaker 1: said I'll take it. That means, of course, everybody, it's

887
00:49:42,160 --> 00:49:48,879
Speaker 1: time for listener mail. That's right. I guess the first

888
00:49:48,920 --> 00:49:51,520
Speaker 1: thing we should mention is a quick correction. Uh. In

889
00:49:51,640 --> 00:49:55,360
Speaker 1: the Edmund Fitzgerald episode, we got the location, well a

890
00:49:55,440 --> 00:49:57,560
Speaker 1: couple of things on that. We got the location of

891
00:49:57,719 --> 00:50:01,279
Speaker 1: Zoog Island. Incorrect in that right. Yeah, we said it

892
00:50:01,360 --> 00:50:04,799
Speaker 1: was in Lake Michigan. Wrong. It's in the Detroit River

893
00:50:05,200 --> 00:50:09,880
Speaker 1: which flows into Lake Erie. It was never in Lake Michigan. Uh.

894
00:50:10,120 --> 00:50:13,360
Speaker 1: And boy, I made a lot of Canadians angry because

895
00:50:13,360 --> 00:50:16,759
Speaker 1: I did not like that song. And Gordon Lightfoot is

896
00:50:16,800 --> 00:50:21,480
Speaker 1: apparently the Pride of Canada. Did not mean to knock anyone.

897
00:50:21,719 --> 00:50:23,799
Speaker 1: I do not like that song. But I gotta say

898
00:50:23,880 --> 00:50:27,920
Speaker 1: this though, Um, I got accused of young yucking, and

899
00:50:28,000 --> 00:50:30,799
Speaker 1: I think that phrase has been taken a bit too far.

900
00:50:32,120 --> 00:50:37,840
Speaker 1: Now that's when used you Well, let's all stop using that. No.

901
00:50:38,960 --> 00:50:41,400
Speaker 1: The way it was written in was basically people were saying, like,

902
00:50:41,600 --> 00:50:44,400
Speaker 1: you're not allowed to express an opinion about something anymore

903
00:50:45,600 --> 00:50:47,440
Speaker 1: because that's young yucking And that's not true. You can

904
00:50:47,520 --> 00:50:49,440
Speaker 1: have opinion, you say, I don't like this thing. I

905
00:50:49,480 --> 00:50:52,840
Speaker 1: think young yucking is when you're like, I don't know.

906
00:50:53,000 --> 00:50:55,520
Speaker 1: It's a step further, which is like, how can you

907
00:50:55,680 --> 00:50:58,600
Speaker 1: like this awful thing or something? Well? I think some

908
00:50:58,800 --> 00:51:03,200
Speaker 1: Canadians feel like you hit that line across the yeah,

909
00:51:03,480 --> 00:51:05,480
Speaker 1: and I can people would like it if they If

910
00:51:05,520 --> 00:51:07,560
Speaker 1: you like that song, fine, if you like that garbage song,

911
00:51:07,760 --> 00:51:12,839
Speaker 1: that's your basis. All is right with the universe again? Boy?

912
00:51:13,040 --> 00:51:14,920
Speaker 1: All right, So onto the mail. This is a very

913
00:51:15,000 --> 00:51:19,319
Speaker 1: sweet one from Anna and Carter and the great city

914
00:51:19,360 --> 00:51:23,160
Speaker 1: of Cleveland. Hey, guys, been listening for many years. I'm

915
00:51:23,200 --> 00:51:25,239
Speaker 1: an army sergeant and about every two years ago, we

916
00:51:25,320 --> 00:51:28,920
Speaker 1: were in a month long field exercise. One week. Every night,

917
00:51:29,480 --> 00:51:32,160
Speaker 1: helicopters practice night landings in the same field we were

918
00:51:32,200 --> 00:51:36,920
Speaker 1: sleeping in um. After a few nights constantly being up

919
00:51:37,239 --> 00:51:40,239
Speaker 1: to what felt like a mechanical tornado, I decided I'd

920
00:51:40,280 --> 00:51:41,840
Speaker 1: be up anyway, so I might as well put the

921
00:51:41,880 --> 00:51:44,240
Speaker 1: podcast in my earbuds, and I fell straight to sleep

922
00:51:44,719 --> 00:51:46,880
Speaker 1: and slept all night. Am I doing it? Ever since?

923
00:51:47,520 --> 00:51:49,680
Speaker 1: Flash forward to present day, my son and I have

924
00:51:49,760 --> 00:51:52,800
Speaker 1: made the podcast part of our nightly routine. We played

925
00:51:52,840 --> 00:51:56,239
Speaker 1: on the phone under a shared pillow to snuggle and

926
00:51:56,360 --> 00:51:59,120
Speaker 1: cover mostly bugs and animals. It makes for great discussions

927
00:51:59,160 --> 00:52:02,000
Speaker 1: with a four year old. Last night he wanted Godzilla's

928
00:52:02,320 --> 00:52:05,920
Speaker 1: or butterflies. Uh and Tracy and Holly have covered Godzilla,

929
00:52:06,000 --> 00:52:10,480
Speaker 1: so that my son requested you guys with butterflies. Uh.

930
00:52:10,640 --> 00:52:12,880
Speaker 1: So my son, Carter, and myself say thank you for

931
00:52:13,000 --> 00:52:16,800
Speaker 1: the info. Work peaceful sleep for an exhausted mom and soldier,

932
00:52:17,239 --> 00:52:19,600
Speaker 1: have a good night. And that is Anna and Carter

933
00:52:20,160 --> 00:52:23,480
Speaker 1: in Cleveland, Ohio. Thanks a lot, Anna and Carter. It's

934
00:52:23,520 --> 00:52:26,680
Speaker 1: a great email. And uh Ani made reference to Holly

935
00:52:26,719 --> 00:52:28,800
Speaker 1: and Tracy. She was saying that stuff you missed in

936
00:52:28,880 --> 00:52:31,680
Speaker 1: history class apparently did an episode on Godzilla, which I

937
00:52:31,800 --> 00:52:34,520
Speaker 1: didn't know which I want to go listen to immediately.

938
00:52:35,120 --> 00:52:37,600
Speaker 1: Colleagues that we don't get to see anymore, but we

939
00:52:37,719 --> 00:52:40,920
Speaker 1: go way back and they're the best. We presumably still exist.

940
00:52:41,880 --> 00:52:43,880
Speaker 1: I got an email from Holly and that they're alive

941
00:52:43,920 --> 00:52:47,520
Speaker 1: and well, okay, it's confirmed. So thank you from us

942
00:52:47,640 --> 00:52:50,600
Speaker 1: and from Tracy and Holly to Anna and Carter. And

943
00:52:50,719 --> 00:52:52,840
Speaker 1: if you want to be like Anna and Carter, you

944
00:52:53,080 --> 00:52:56,040
Speaker 1: can send us an email to Stuff Podcasts at iHeart

945
00:52:56,160 --> 00:53:01,440
Speaker 1: radio dot com. Stuff you Should Know is a production

946
00:53:01,480 --> 00:53:04,359
Speaker 1: of I heart Radio. For more podcasts my heart Radio,

947
00:53:04,640 --> 00:53:07,560
Speaker 1: visit the i heart Radio app, Apple Podcasts, or wherever

948
00:53:07,640 --> 00:53:11,960
Speaker 1: you listen to your favorite shows. H