1 00:00:09,960 --> 00:00:12,520 Speaker 1: Hello, and welcome to Food Stuff. I'm any Race and 2 00:00:12,640 --> 00:00:16,040 Speaker 1: I'm Lauren vocal Bam and we're finally talking about some 3 00:00:16,079 --> 00:00:18,759 Speaker 1: pasta stuff. We are and I have a pop quizt 4 00:00:18,760 --> 00:00:22,520 Speaker 1: for you. Yeah, okay, get ready? Yeah? All right? What 5 00:00:23,360 --> 00:00:27,800 Speaker 1: is a loomconi? Oh? Um, an ice cream cone with 6 00:00:27,800 --> 00:00:32,720 Speaker 1: a flashlight in it? How did you know? No? How 7 00:00:32,760 --> 00:00:38,920 Speaker 1: about gli um that layer of like gel on top 8 00:00:38,920 --> 00:00:43,720 Speaker 1: of an aspect? Oh, that's a good guess. But no, 9 00:00:43,960 --> 00:00:47,199 Speaker 1: I wonder how many people are like, that's one of 10 00:00:47,280 --> 00:00:50,400 Speaker 1: the worst movies ever made. I've never seen it, but 11 00:00:50,479 --> 00:00:55,280 Speaker 1: I have read that about that movie. I'm I'm oblivious 12 00:00:55,320 --> 00:00:58,960 Speaker 1: to this, Yes, yes, blissfully oblivious. It is probably for 13 00:00:59,000 --> 00:01:02,200 Speaker 1: the best perfect um. But this is a food stuff 14 00:01:02,240 --> 00:01:07,559 Speaker 1: show and it's about pasta. So those are types of pasta. 15 00:01:07,760 --> 00:01:10,720 Speaker 1: I can't tell you beyond that, But I can't tell 16 00:01:10,720 --> 00:01:13,319 Speaker 1: you there are types of pasta um. And thanks to 17 00:01:13,360 --> 00:01:17,440 Speaker 1: your listener Amy, who suggested this, because we're doing shapes 18 00:01:17,480 --> 00:01:21,279 Speaker 1: of pasta um, not specific any specific type of pasta 19 00:01:21,400 --> 00:01:24,360 Speaker 1: pasta dish, we could probably make this whole show, this 20 00:01:24,520 --> 00:01:28,280 Speaker 1: whole show just about pasta pasta stuff. Oh my goodness, 21 00:01:28,360 --> 00:01:30,680 Speaker 1: And I would I would listen to that show. I 22 00:01:30,720 --> 00:01:34,360 Speaker 1: almost just said I would eat that show. You're a 23 00:01:34,440 --> 00:01:37,440 Speaker 1: pasta fan. Oh, it's one of my favorite things. That 24 00:01:37,600 --> 00:01:40,560 Speaker 1: that texture, that like kind of almost chewy texture. I 25 00:01:41,040 --> 00:01:44,520 Speaker 1: daydream about pasta. This is one of the hungriest episodes 26 00:01:44,560 --> 00:01:47,480 Speaker 1: I would think I've ever had. And our our coworker, 27 00:01:47,560 --> 00:01:49,760 Speaker 1: Jim McCormick went downstairs and got like one of the 28 00:01:49,840 --> 00:01:55,120 Speaker 1: really lovely but pricey plates of pasta for lunch, and 29 00:01:55,240 --> 00:01:58,480 Speaker 1: I was just like I I was, I was sort 30 00:01:58,480 --> 00:02:01,640 Speaker 1: of mad about it. The look you just had on 31 00:02:01,680 --> 00:02:03,200 Speaker 1: your face. I think I would have been afraid. I 32 00:02:03,200 --> 00:02:05,920 Speaker 1: would have gone to go eat somewhere else. I think 33 00:02:06,000 --> 00:02:09,240 Speaker 1: Lauren might attack me from my pasta dish. It was. 34 00:02:09,600 --> 00:02:10,960 Speaker 1: I'm not going to say it was a near thing 35 00:02:11,000 --> 00:02:13,799 Speaker 1: because I wouldn't do that to Joe too nice. Yeah, 36 00:02:14,000 --> 00:02:18,160 Speaker 1: but anyway, Yes, yeah, and Amy, thank you again for 37 00:02:18,200 --> 00:02:23,520 Speaker 1: this suggestion. Fifty shapes of pasta. Um, And yes, we 38 00:02:23,520 --> 00:02:26,959 Speaker 1: we can't talk about the origins of all of them 39 00:02:27,120 --> 00:02:30,640 Speaker 1: because we'd be talking for years, which we're probably happy 40 00:02:30,639 --> 00:02:33,119 Speaker 1: to do. But I don't know how much it makes 41 00:02:33,160 --> 00:02:36,320 Speaker 1: sense on a multitude of levels. Yeah, this is also 42 00:02:36,360 --> 00:02:40,200 Speaker 1: not going to be a in depth, look at the 43 00:02:39,880 --> 00:02:44,000 Speaker 1: the the science and specific history of all of pasta, 44 00:02:44,120 --> 00:02:47,040 Speaker 1: and we're going to glance through some of it. Yeah yeah, 45 00:02:47,160 --> 00:02:50,120 Speaker 1: but honestly as it relates to shapes, right, yes, and 46 00:02:50,200 --> 00:02:53,280 Speaker 1: I have a lot of um, A lot of pop 47 00:02:53,280 --> 00:02:56,800 Speaker 1: culture things came to mind when uh me personally I 48 00:02:56,880 --> 00:02:58,480 Speaker 1: was doing the research for this. I don't know if 49 00:02:58,480 --> 00:03:01,680 Speaker 1: it did for you, Lauren, but UM one is the 50 00:03:01,720 --> 00:03:04,519 Speaker 1: Seinfeld episode that I believe I've at least mentioned the 51 00:03:04,600 --> 00:03:08,120 Speaker 1: Lauren about like multiple times, but maybe on the show 52 00:03:08,120 --> 00:03:14,600 Speaker 1: before A Few Silly Jerry. You go, buddy, what is it? 53 00:03:14,600 --> 00:03:20,760 Speaker 1: It's Few Silly Jerry. The hard part is to find 54 00:03:20,800 --> 00:03:26,359 Speaker 1: a pasta that captures the individual. Why few Silly because 55 00:03:26,400 --> 00:03:33,320 Speaker 1: you're silly? No? Okay, So this is where Kramer was 56 00:03:33,440 --> 00:03:39,160 Speaker 1: making um sculptures, like little many figurines of all the 57 00:03:39,200 --> 00:03:41,440 Speaker 1: people in his life. Oh, I do remember that one 58 00:03:41,720 --> 00:03:45,480 Speaker 1: based and he would choose a pasta based on their personality. 59 00:03:46,240 --> 00:03:50,200 Speaker 1: So for Jerry, because he's funny, are silly? He chose 60 00:03:50,600 --> 00:03:54,960 Speaker 1: Few Silly Pasta. And then there's a whole other plotline 61 00:03:55,000 --> 00:03:57,760 Speaker 1: going on at the same time as this, where there's 62 00:03:57,760 --> 00:04:03,240 Speaker 1: a proctologist involved and there Jerry's joke about the proctologist 63 00:04:03,400 --> 00:04:05,760 Speaker 1: is their stories always end with it's a million to 64 00:04:05,840 --> 00:04:10,520 Speaker 1: one shot doctor, a million to one and oh okay, 65 00:04:11,400 --> 00:04:16,080 Speaker 1: and yeah, George's dad falls on top of you, silly 66 00:04:16,160 --> 00:04:19,640 Speaker 1: Jerry and he has to go to the proctologists and 67 00:04:19,640 --> 00:04:23,440 Speaker 1: he says it was a million doctor, a million one. 68 00:04:24,240 --> 00:04:27,840 Speaker 1: Um And as a as a kid. One of my 69 00:04:27,880 --> 00:04:30,720 Speaker 1: favorite dishes this is just like a personal thing for me, 70 00:04:31,240 --> 00:04:32,840 Speaker 1: um with spaghetti. And I used to have this song 71 00:04:32,880 --> 00:04:34,400 Speaker 1: spaghetti is ready when it sticks in the wall, and 72 00:04:34,440 --> 00:04:36,080 Speaker 1: I would sing it and I would throw the noodles 73 00:04:36,080 --> 00:04:37,640 Speaker 1: at the wall and my mom would come into the 74 00:04:37,800 --> 00:04:40,320 Speaker 1: noodles everywhere, because if it's ready, it's supposed to stick. 75 00:04:40,400 --> 00:04:44,000 Speaker 1: I don't know, I don't know if that actually is true, 76 00:04:44,600 --> 00:04:47,400 Speaker 1: but that's the test that I would do. I think 77 00:04:47,400 --> 00:04:51,000 Speaker 1: they are cleaner tests. You can just eat it. You 78 00:04:51,000 --> 00:04:53,880 Speaker 1: can eat a piece and if it's no there's no 79 00:04:53,960 --> 00:04:57,000 Speaker 1: song about that, well actually there are. Yeah. But this 80 00:04:57,040 --> 00:05:00,159 Speaker 1: is one of my weirdest food things is I do 81 00:05:00,320 --> 00:05:07,760 Speaker 1: not to this day eat I keep separate the spaghetti, 82 00:05:07,800 --> 00:05:11,120 Speaker 1: sauce and the noodles. Okay, you add it? Do do 83 00:05:11,120 --> 00:05:13,080 Speaker 1: you eat them separately? Or do you add them bye 84 00:05:13,080 --> 00:05:18,000 Speaker 1: bye eat them separately. And it's because I love the 85 00:05:18,040 --> 00:05:19,760 Speaker 1: taste of the noodles so much. I don't want this 86 00:05:19,800 --> 00:05:22,000 Speaker 1: spaghetti to get in the way they saw us to 87 00:05:22,000 --> 00:05:25,200 Speaker 1: get in the way. It's one of my weirdest food things. 88 00:05:25,200 --> 00:05:29,160 Speaker 1: Though even in college, I would ask for it separate, 89 00:05:29,640 --> 00:05:35,120 Speaker 1: and the ladies in the yeah, working um, they would 90 00:05:35,120 --> 00:05:38,600 Speaker 1: give me this look like I'm not sure they've ever 91 00:05:38,640 --> 00:05:42,600 Speaker 1: been asked to do that before. I feel like I'm 92 00:05:42,600 --> 00:05:45,880 Speaker 1: confessing some kind of deep secret about it. I don't. 93 00:05:46,360 --> 00:05:49,159 Speaker 1: I don't think that I've heard of someone doing that. 94 00:05:49,160 --> 00:05:52,640 Speaker 1: That's It's one of my weirdest food things. Oh man, 95 00:05:52,880 --> 00:05:54,680 Speaker 1: I've never and now I'm realizing that I've just never 96 00:05:54,680 --> 00:05:58,440 Speaker 1: watched to eat pasta. So yeah, I'm really bad at 97 00:05:58,480 --> 00:06:01,640 Speaker 1: eating pasta. I have friends that take pictures of me 98 00:06:01,720 --> 00:06:03,719 Speaker 1: doing it, and Lauren and I have discussed this because 99 00:06:03,720 --> 00:06:07,920 Speaker 1: I have long hair, oh yeah, and it just yeah, 100 00:06:08,120 --> 00:06:12,800 Speaker 1: it's difficult and then the noodles are long. It's a 101 00:06:12,839 --> 00:06:16,400 Speaker 1: tricky thing to eat. It is. Apparently jay Z is 102 00:06:16,440 --> 00:06:19,880 Speaker 1: really good at it. Yes, I was going to mention 103 00:06:19,960 --> 00:06:22,039 Speaker 1: that later and more and more on that later, but 104 00:06:22,160 --> 00:06:27,839 Speaker 1: right now, pasta pasta shapes. What is it? It can 105 00:06:27,920 --> 00:06:33,960 Speaker 1: be a variety of things. Um. Yeah, it's just a 106 00:06:34,279 --> 00:06:39,279 Speaker 1: wild I don't know, like a plethora of shapes you 107 00:06:39,279 --> 00:06:44,719 Speaker 1: can find in the PASTA world myriad, A myriad. Yes, um, 108 00:06:44,760 --> 00:06:48,800 Speaker 1: there are so many. Um And I guess sort of 109 00:06:48,880 --> 00:06:50,560 Speaker 1: one of the questions right off the top of the 110 00:06:50,600 --> 00:06:52,640 Speaker 1: bat that I add that a lot of people have 111 00:06:52,680 --> 00:06:55,440 Speaker 1: when they see just how many there are is does 112 00:06:55,480 --> 00:06:59,360 Speaker 1: it the shape impact the taste or serve any real 113 00:06:59,480 --> 00:07:03,799 Speaker 1: purpose at all? Yes? Yes, the answer is yes. Awesome, 114 00:07:06,279 --> 00:07:10,480 Speaker 1: you answered the question. Okay, episode over. Um, and I 115 00:07:10,520 --> 00:07:12,560 Speaker 1: got to admit that I'm a person that generally has 116 00:07:12,640 --> 00:07:14,680 Speaker 1: no idea what I'm going to get when I order 117 00:07:14,800 --> 00:07:17,480 Speaker 1: pasta at a nicer Italian place, which for me for 118 00:07:17,520 --> 00:07:21,200 Speaker 1: a long time was macaroni grill. I have since graduated, 119 00:07:21,800 --> 00:07:24,040 Speaker 1: Um I I can. I can tell you what a 120 00:07:24,040 --> 00:07:28,760 Speaker 1: macaroni is. Had a Cheni angel hair, Lazonia Rabbioli, Linguini. 121 00:07:29,360 --> 00:07:33,520 Speaker 1: I thought I knew what Tortellini was, but nope, I 122 00:07:33,720 --> 00:07:36,040 Speaker 1: was totally wrong. I found out when doing the research 123 00:07:36,080 --> 00:07:38,120 Speaker 1: for this. But I did learn that the shape of 124 00:07:38,120 --> 00:07:41,960 Speaker 1: Tortellini is rumored to be inspired by Venus's belly button. 125 00:07:42,440 --> 00:07:45,200 Speaker 1: The legend is that Venus stopped by a small village 126 00:07:45,200 --> 00:07:49,360 Speaker 1: where two famous chefs Bologna and Modena Um and a 127 00:07:49,440 --> 00:07:53,400 Speaker 1: peeping tom of an innkeeper were uh, and the peeping 128 00:07:53,440 --> 00:07:57,640 Speaker 1: tom innkeeper saw Venus undressed through the key hole and 129 00:07:57,920 --> 00:08:01,720 Speaker 1: was inspired to make a filled pasta based on her 130 00:08:02,040 --> 00:08:06,280 Speaker 1: belly button. Or other versions of the story have uh 131 00:08:06,480 --> 00:08:10,920 Speaker 1: Lucretia Borgia's belly button instead of Venus was the inspiration. 132 00:08:11,320 --> 00:08:15,440 Speaker 1: There you go, some ladies belly button. And another fun fact, 133 00:08:15,520 --> 00:08:19,200 Speaker 1: I stumbled upon the possible origin of the name of 134 00:08:19,240 --> 00:08:23,600 Speaker 1: the priest strangler pasta, which I haven't heard of before. 135 00:08:23,720 --> 00:08:25,520 Speaker 1: But so, so, what does what does this look like? 136 00:08:26,200 --> 00:08:30,720 Speaker 1: It looks like it's a really uneven tubular shape. Um. 137 00:08:31,880 --> 00:08:34,079 Speaker 1: It kind of reminds me of in checks mix that 138 00:08:34,240 --> 00:08:38,360 Speaker 1: thin there's that thin thing, little squiggle, Yeah, the squiggle, 139 00:08:38,400 --> 00:08:42,360 Speaker 1: but it's also got like ridges. It's a very uneven shape. 140 00:08:43,080 --> 00:08:47,160 Speaker 1: I've never had it, but um a local restaurant Um 141 00:08:47,200 --> 00:08:51,240 Speaker 1: Soda Soto in Atlanta has pre strangler pasta. UM. So 142 00:08:51,240 --> 00:08:55,160 Speaker 1: it's a tightly wound, uneven noodle shape and it originated 143 00:08:55,240 --> 00:08:58,400 Speaker 1: in the Tuscan region where once upon a time priests 144 00:08:58,400 --> 00:09:02,600 Speaker 1: got to eat all they wanted anywhere, be it a 145 00:09:02,679 --> 00:09:08,920 Speaker 1: house or restaurant, for free, and did they take advantage. 146 00:09:09,440 --> 00:09:13,360 Speaker 1: Owners of these establishments start to darkly joke that maybe 147 00:09:13,520 --> 00:09:16,440 Speaker 1: they'd get lucky and the priests would choke on the 148 00:09:16,559 --> 00:09:19,679 Speaker 1: uneven pasta shape before they moved on to the more 149 00:09:19,720 --> 00:09:26,319 Speaker 1: expensive second course. The priest strangler. I see, if we're 150 00:09:26,360 --> 00:09:29,880 Speaker 1: talking about types, types of shapes past Yeah, yeah, there 151 00:09:29,920 --> 00:09:34,319 Speaker 1: are over two hundred, from chini to Peppe to z d. 152 00:09:34,840 --> 00:09:37,960 Speaker 1: Three hundred types of dried pasta and Italy alone. I 153 00:09:38,000 --> 00:09:41,679 Speaker 1: read in sever that there are over hundred types of Italy. 154 00:09:42,360 --> 00:09:44,560 Speaker 1: But this may be that there are hundred names, but 155 00:09:44,640 --> 00:09:51,079 Speaker 1: not necessarily thirteen distinct shapes. By law, dried pasta and 156 00:09:51,160 --> 00:09:54,839 Speaker 1: Italy must be made with durham semolina, flour and water. 157 00:09:56,040 --> 00:09:58,280 Speaker 1: And there are a lot of regional pastas too. You've 158 00:09:58,320 --> 00:10:02,520 Speaker 1: got or zoa and green, Spacil and Hungary and Germany, 159 00:10:02,679 --> 00:10:07,040 Speaker 1: Paroguey in Poland, Wanton in China, um and the right. 160 00:10:07,240 --> 00:10:09,560 Speaker 1: The main reason we have so many types has to 161 00:10:09,600 --> 00:10:14,160 Speaker 1: do with all the different types of sauces and toppings. 162 00:10:14,480 --> 00:10:17,720 Speaker 1: Certain pasta shapes are better for certain sauces, and certain 163 00:10:17,760 --> 00:10:22,959 Speaker 1: flavors do better with lighter pastas versus heavier pastas for example. Yeah, 164 00:10:23,080 --> 00:10:29,960 Speaker 1: and okay, this has to do with physics. What Yeah, Yeah, 165 00:10:30,000 --> 00:10:33,400 Speaker 1: because you're you're mostly talking about surface area and surface 166 00:10:33,400 --> 00:10:37,280 Speaker 1: tension of sauces here. Um, if you're going to consider 167 00:10:37,320 --> 00:10:40,560 Speaker 1: pasta shapes, you've got a few categories to work with here, 168 00:10:40,679 --> 00:10:47,160 Speaker 1: like sheets, long, draping noodles, short, curly noodles, tubes, buttoner 169 00:10:47,200 --> 00:10:52,040 Speaker 1: shell shapes, and dots, and these are all going to 170 00:10:52,080 --> 00:10:55,080 Speaker 1: affect how your plate of food looks and how you 171 00:10:55,280 --> 00:10:59,880 Speaker 1: physically get the pasta into your mouth incorrect important, considerate 172 00:11:00,400 --> 00:11:04,360 Speaker 1: or word failed to do so in my case sometimes. Plus, 173 00:11:04,600 --> 00:11:07,680 Speaker 1: the surface area of all of these different shapes affect 174 00:11:07,720 --> 00:11:11,640 Speaker 1: how the sauce interacts with the pasta. Like think about it, like, 175 00:11:11,640 --> 00:11:14,800 Speaker 1: if you blob an equal amount of marianera on top 176 00:11:14,840 --> 00:11:19,160 Speaker 1: of an equal weight of cooked lasagna sheet uh, spaghetti, noodles, 177 00:11:19,200 --> 00:11:22,880 Speaker 1: and macaroni elbows, the wide sheet is going to look 178 00:11:22,880 --> 00:11:25,720 Speaker 1: like an open face sandwich. The spaghetti is going to 179 00:11:25,800 --> 00:11:28,320 Speaker 1: kind of mix into the sauce of the sauce into 180 00:11:28,320 --> 00:11:31,520 Speaker 1: the spaghetti, and the macaroni and the sauce are going 181 00:11:31,559 --> 00:11:35,160 Speaker 1: to sort of incorporate. If you add chunks of say, 182 00:11:35,160 --> 00:11:37,920 Speaker 1: grilled zucchini on top of any of those, you're gonna 183 00:11:38,040 --> 00:11:40,240 Speaker 1: have to go through different methods to get a bite 184 00:11:40,240 --> 00:11:44,280 Speaker 1: of pasta plus sauce plus vege into your mouth, considering 185 00:11:44,440 --> 00:11:49,480 Speaker 1: each shape right. And furthermore, the surface tension of the 186 00:11:49,520 --> 00:11:51,760 Speaker 1: sauce is going to come into play when if you've 187 00:11:51,760 --> 00:11:54,560 Speaker 1: got like a if you've got a noodle shape that's 188 00:11:54,679 --> 00:11:57,440 Speaker 1: cupped or or curved in any way that creates an 189 00:11:57,440 --> 00:12:01,079 Speaker 1: opportunity for the sauce to to stick to it in 190 00:12:01,200 --> 00:12:06,560 Speaker 1: a way that sauce normally wouldn't stop because sauce is 191 00:12:06,559 --> 00:12:09,920 Speaker 1: a flowy thing, like it's a scoop. Yeah sure, sure, 192 00:12:09,960 --> 00:12:12,400 Speaker 1: but um, but the same way that if you carefully 193 00:12:12,440 --> 00:12:16,680 Speaker 1: add water to a glass, it will dome up above 194 00:12:17,080 --> 00:12:21,000 Speaker 1: the lip of the glass, h hope, hopefully if if 195 00:12:21,000 --> 00:12:24,160 Speaker 1: the glass isn't like razor thin at the top, um, 196 00:12:24,280 --> 00:12:26,960 Speaker 1: the same way that that happens. The sauce can kind 197 00:12:26,960 --> 00:12:32,080 Speaker 1: of pool almost outwardly in specific types of shapes of pasta. 198 00:12:32,760 --> 00:12:35,640 Speaker 1: So the curveier it is like at certain points, the 199 00:12:35,640 --> 00:12:37,560 Speaker 1: more the surface tension is of the sauce is going 200 00:12:37,600 --> 00:12:41,760 Speaker 1: to come into play. Also, within all of these shape categories, 201 00:12:41,960 --> 00:12:45,520 Speaker 1: you can have a whole spectrum of thickness or thinness 202 00:12:45,559 --> 00:12:47,520 Speaker 1: of the pasta, and that's going to affect that the 203 00:12:47,559 --> 00:12:50,480 Speaker 1: mouth field that the chew, and your basic ratio of 204 00:12:50,520 --> 00:12:54,240 Speaker 1: like pasta to sauce in any given bite. The thicker 205 00:12:54,240 --> 00:12:57,240 Speaker 1: the pasta, the more it will be featured on your palette. 206 00:12:58,480 --> 00:13:01,640 Speaker 1: And of course how the pasta is physically made makes 207 00:13:01,679 --> 00:13:04,199 Speaker 1: a difference here. Handmade pastas have a little bit of 208 00:13:04,280 --> 00:13:07,280 Speaker 1: variation in in thickness from piece to piece or even 209 00:13:07,320 --> 00:13:12,000 Speaker 1: across a single strand, and thus draw more attention to 210 00:13:12,040 --> 00:13:16,520 Speaker 1: themselves in your mouth. They give your brain something novel 211 00:13:16,920 --> 00:13:20,760 Speaker 1: in each bite. Machine expressed pastas our uniform and will 212 00:13:20,840 --> 00:13:26,920 Speaker 1: highlight the sauce more yeah um. And then you've also 213 00:13:27,000 --> 00:13:30,440 Speaker 1: got the potential for surface texture. Is the pasta smooth 214 00:13:30,720 --> 00:13:33,960 Speaker 1: or ridged like like like raffles have ridges, yeah pasta 215 00:13:33,960 --> 00:13:37,600 Speaker 1: and ridges to share um. Ridged pastas create greater surface 216 00:13:37,640 --> 00:13:40,040 Speaker 1: area for the sauce to stick to and also a 217 00:13:40,080 --> 00:13:43,000 Speaker 1: little bit more potential for for greater surface tension, meaning 218 00:13:43,000 --> 00:13:46,600 Speaker 1: that you will get more sauce flavor with every bite. 219 00:13:47,240 --> 00:13:50,640 Speaker 1: It also creates like a lumpier or chunkier mouth feel 220 00:13:50,840 --> 00:13:53,640 Speaker 1: on the pasta itself. Oh and he's making a happy face. 221 00:13:53,720 --> 00:13:55,679 Speaker 1: I'm guessing. I'm guessing those are those are the ones 222 00:13:55,720 --> 00:14:02,080 Speaker 1: that you like. My favorite dishes in Atlanta so good. 223 00:14:02,240 --> 00:14:03,959 Speaker 1: I was. I was talking to Joe about that when 224 00:14:04,000 --> 00:14:06,480 Speaker 1: we started, I started talking to him about the pasta 225 00:14:06,520 --> 00:14:13,800 Speaker 1: he was eating kind of and Okay, all all of 226 00:14:13,840 --> 00:14:16,440 Speaker 1: this has been a lot of words and and very 227 00:14:16,440 --> 00:14:22,040 Speaker 1: little practical advice. I would say that traditionally, the only rule, 228 00:14:22,760 --> 00:14:25,920 Speaker 1: as as you said earlier, Annie, is to kind of 229 00:14:26,000 --> 00:14:29,720 Speaker 1: match the delicacy or not of the sauce to the 230 00:14:29,760 --> 00:14:34,000 Speaker 1: delicacy or not of the pasta. Like the the texture 231 00:14:34,080 --> 00:14:37,400 Speaker 1: of of angel hair or or or zo would get 232 00:14:37,440 --> 00:14:40,480 Speaker 1: lost in something really chunky and a sauce made of 233 00:14:40,520 --> 00:14:43,720 Speaker 1: like whole roasted cherry tomatoes and chicken sausage slices and 234 00:14:43,800 --> 00:14:46,520 Speaker 1: a spicy tomato puree for just just off the top 235 00:14:46,560 --> 00:14:51,600 Speaker 1: of my head, but something like a curly silly or 236 00:14:51,720 --> 00:14:56,680 Speaker 1: like a ear shell shaped chete would be really great 237 00:14:56,760 --> 00:15:01,200 Speaker 1: for a sauce like that. Contrariwise, a light garlic cream 238 00:15:01,200 --> 00:15:04,080 Speaker 1: sauce with we clams, or like a brothy summer sauce 239 00:15:04,120 --> 00:15:07,400 Speaker 1: with chopped fresh tomatoes and basil. Those would get lost 240 00:15:07,600 --> 00:15:13,760 Speaker 1: on those chewier pasta's. And meanwhile, neither of those types 241 00:15:13,840 --> 00:15:17,360 Speaker 1: of pasta shapes would really highlight a medium heavy sauce 242 00:15:17,440 --> 00:15:20,640 Speaker 1: like say a Meadi ragout or like a heavy cheesy 243 00:15:20,680 --> 00:15:24,080 Speaker 1: cream sauce. You'd want to medium pasta for that, like 244 00:15:24,120 --> 00:15:29,840 Speaker 1: a rigatoni or a paper del mm hmm, but more butts. 245 00:15:29,960 --> 00:15:33,720 Speaker 1: All that being said, there are so many shapes of 246 00:15:33,760 --> 00:15:37,320 Speaker 1: pasta and so many types of sauces, and depending on 247 00:15:37,360 --> 00:15:39,640 Speaker 1: the effect you want, I think that you can really 248 00:15:39,680 --> 00:15:42,240 Speaker 1: play with a with the sameness or a contrast of 249 00:15:42,320 --> 00:15:47,600 Speaker 1: textures and two different stuff. One of my favorite things 250 00:15:47,840 --> 00:15:52,960 Speaker 1: um researching this episode has been reading the opinions about 251 00:15:52,960 --> 00:15:59,280 Speaker 1: pasta shapes from uh chefs, Oh yeah and the shade 252 00:15:59,280 --> 00:16:04,520 Speaker 1: built row macaroni. Oh people don't like macaroni? Oh no, 253 00:16:04,640 --> 00:16:08,040 Speaker 1: it's great. I was reading some of these things like 254 00:16:08,880 --> 00:16:18,200 Speaker 1: hand to heart, stunned the language, who stlutched you girls? Um. 255 00:16:18,280 --> 00:16:21,960 Speaker 1: And one of my other favorite things is in late 256 00:16:23,120 --> 00:16:26,720 Speaker 1: David Rudnick, who is a graphic designer and a pasta expert. 257 00:16:27,400 --> 00:16:30,080 Speaker 1: He ranked a lesser known pasta shapes based on how 258 00:16:30,120 --> 00:16:34,280 Speaker 1: good they taste and how well they do with sauces um. 259 00:16:34,400 --> 00:16:37,840 Speaker 1: For this ranking, he made charts rubrics. He wrote short 260 00:16:37,920 --> 00:16:43,360 Speaker 1: reviews like this one for Fusili Buccati fractal pasta with 261 00:16:43,440 --> 00:16:48,880 Speaker 1: near infinite surface areas, or this description of the trina 262 00:16:49,120 --> 00:16:54,320 Speaker 1: as triangular shape almost conveys Blade Runner esque, Neo Future 263 00:16:54,360 --> 00:17:00,760 Speaker 1: Noir and cold heartless form but fits our age. That 264 00:17:00,960 --> 00:17:06,200 Speaker 1: is pretty delightful. Wow. Yeah, he did this for many, many, 265 00:17:06,320 --> 00:17:08,880 Speaker 1: many types of pasta. I've got to say, I've never 266 00:17:09,000 --> 00:17:12,159 Speaker 1: thought I've never had an emotion about Blade Runner and 267 00:17:12,200 --> 00:17:16,639 Speaker 1: pasta in the same sentence. Well, it's it's time to 268 00:17:16,680 --> 00:17:18,960 Speaker 1: start thinking about Blade Runner when you post the Lauren 269 00:17:19,320 --> 00:17:24,320 Speaker 1: apparently apparently Okay, m definitely seek that out if you're interested. 270 00:17:24,600 --> 00:17:28,840 Speaker 1: It was very It was wonderful, David Redneck. Yeah, Italians 271 00:17:28,880 --> 00:17:33,000 Speaker 1: eating estimated sixty plus pounds of pasta a year. For 272 00:17:33,080 --> 00:17:36,920 Speaker 1: Americans that numbers around twenty pounds. So they've got his 273 00:17:37,040 --> 00:17:39,920 Speaker 1: beat there. For once, we are not doing the most 274 00:17:39,960 --> 00:17:44,760 Speaker 1: of the eating of something. Congratulations to someone. Yeah, I'm 275 00:17:44,760 --> 00:17:48,760 Speaker 1: not sure who in this case. Yes, depends on your outlook, 276 00:17:48,960 --> 00:17:52,960 Speaker 1: like I feel like we're losing out. Yeah. Oh man, um, 277 00:17:53,000 --> 00:17:57,720 Speaker 1: so we do have a general pasta history and overview, perhaps, 278 00:17:58,160 --> 00:18:01,120 Speaker 1: but first a quick break for a word from our sponsor, 279 00:18:11,560 --> 00:18:14,760 Speaker 1: and we're back, Thank you sponsor. We're not going to 280 00:18:14,760 --> 00:18:17,560 Speaker 1: get to the bottom of the question where did pasta 281 00:18:17,680 --> 00:18:21,119 Speaker 1: come from? Just to tell you right out, yeah, because 282 00:18:21,280 --> 00:18:26,520 Speaker 1: no one really knows, and it actually it spans a 283 00:18:26,640 --> 00:18:30,560 Speaker 1: wild amount of time, a huge range. But we will 284 00:18:30,600 --> 00:18:32,879 Speaker 1: look at some of the more plausible and some of 285 00:18:32,880 --> 00:18:36,920 Speaker 1: the more ridiculous because they're fun furies. And I would 286 00:18:36,920 --> 00:18:39,960 Speaker 1: wager that when most of us think of pasta, we 287 00:18:40,040 --> 00:18:43,440 Speaker 1: think of Italy. And while a lot of pasta's didn't 288 00:18:43,480 --> 00:18:46,840 Speaker 1: originate in Italy, a lot for a lot of them, 289 00:18:46,880 --> 00:18:50,360 Speaker 1: it is their home now. Italy kind of made them 290 00:18:50,880 --> 00:18:54,280 Speaker 1: their thing. And in fact, in Italian the word pasta 291 00:18:54,400 --> 00:18:58,400 Speaker 1: translates to paste, which I suppose is what you use 292 00:18:58,840 --> 00:19:01,960 Speaker 1: to make pasta UM. I'd also wager that many of 293 00:19:02,000 --> 00:19:04,760 Speaker 1: you have heard the tale that in the thirteenth century 294 00:19:04,800 --> 00:19:10,920 Speaker 1: CE Marco Polo brought pasta to Italy from China. This 295 00:19:11,000 --> 00:19:15,119 Speaker 1: is based on a miss translation of Polo's travels journal 296 00:19:15,200 --> 00:19:19,480 Speaker 1: describing a tree that made something that sounds like pasta um. Nowadays, 297 00:19:19,520 --> 00:19:22,920 Speaker 1: academics think Polo was describing the sago tree, which makes 298 00:19:22,920 --> 00:19:27,639 Speaker 1: a starchy paste like paste like true but pasta like 299 00:19:28,119 --> 00:19:32,840 Speaker 1: um food stuff. But they were already written mentions of 300 00:19:32,880 --> 00:19:36,639 Speaker 1: pasta in Italy at this time, pinned while Polo was gone, 301 00:19:37,119 --> 00:19:42,639 Speaker 1: one mentioning a soldier with a basket of macaroni's in Genoa, Italy. Macaroni, 302 00:19:42,680 --> 00:19:45,119 Speaker 1: by the way, comes from the from the Sicilian word 303 00:19:45,240 --> 00:19:51,000 Speaker 1: for energetic needing of dough a century earlier, all a juicy. 304 00:19:51,200 --> 00:19:55,080 Speaker 1: The Muslim geographer we've mentioned before, wrote about the road 305 00:19:55,119 --> 00:19:58,960 Speaker 1: about some pasta he saw while in Sicily the eighth 306 00:19:59,000 --> 00:20:03,040 Speaker 1: century CE. Arabic invasions probably were behind the spread of 307 00:20:03,080 --> 00:20:06,560 Speaker 1: pasta to Italy. Um On the flip side of the coin, 308 00:20:06,680 --> 00:20:11,080 Speaker 1: noodles existed in Asia long before Marco Polo arrived there 309 00:20:11,160 --> 00:20:15,360 Speaker 1: as well. It probably originated in Central Asia and then 310 00:20:15,400 --> 00:20:21,400 Speaker 1: spread westward from there. Some historians even argue over whether 311 00:20:21,520 --> 00:20:24,760 Speaker 1: or not an Italian tomb dating back to fourth century 312 00:20:24,800 --> 00:20:29,959 Speaker 1: b c. E. Depicts pasta making equipment, suggesting that it 313 00:20:30,080 --> 00:20:35,480 Speaker 1: is way older than previously thought. However, that's just about 314 00:20:35,480 --> 00:20:40,119 Speaker 1: the only potential evidence of pasta in pre Roman times Italy, 315 00:20:40,240 --> 00:20:43,760 Speaker 1: so it probably isn't a pasta making device on the tomb, 316 00:20:44,200 --> 00:20:48,520 Speaker 1: but something else Um. It wasn't until the twelve hundred 317 00:20:48,600 --> 00:20:52,800 Speaker 1: CE that pasta mentions grew more and more frequent. Macaroni 318 00:20:52,920 --> 00:20:57,280 Speaker 1: like we mentioned gnocchi, Vermicelli just translates a little worms 319 00:20:57,400 --> 00:21:01,120 Speaker 1: by the way ravioli among them, and this was probably 320 00:21:01,880 --> 00:21:07,480 Speaker 1: due to increased trade. Archaeological evidence of a Dirham wheat 321 00:21:07,520 --> 00:21:11,520 Speaker 1: noodle called lagagner yep the that is the origin of 322 00:21:11,520 --> 00:21:13,280 Speaker 1: the word lasagna. It goes all the way back to 323 00:21:13,359 --> 00:21:17,480 Speaker 1: first century ce UM and this was oven baked instead 324 00:21:17,520 --> 00:21:20,560 Speaker 1: of boiled, so that's a bit different than what we 325 00:21:20,600 --> 00:21:24,240 Speaker 1: think of now. One of the first references of pasta 326 00:21:24,280 --> 00:21:27,919 Speaker 1: being boiled actually comes from the Jerusalem Talmud and a 327 00:21:28,000 --> 00:21:35,119 Speaker 1: discussion over whether boiled dough constituted unleavened bread. Thanks to 328 00:21:35,280 --> 00:21:38,159 Speaker 1: its long shelf life, dried pasta was often found in 329 00:21:38,200 --> 00:21:41,760 Speaker 1: ship stores, which helped it travel to new places um, 330 00:21:41,800 --> 00:21:44,560 Speaker 1: and one of the first types of pasta was probably lasagna. 331 00:21:44,600 --> 00:21:46,600 Speaker 1: The noodles were laid out in the sun to dry 332 00:21:46,680 --> 00:21:49,200 Speaker 1: and then cut with a tool designed to leave behind 333 00:21:49,240 --> 00:21:53,359 Speaker 1: those curly interlocking edges. This was a popular choice to 334 00:21:53,400 --> 00:21:57,840 Speaker 1: replace meat during lent. Interesting since how most lasagnia now 335 00:21:57,920 --> 00:22:01,679 Speaker 1: has meat in it. Um. But it was first served 336 00:22:01,680 --> 00:22:04,200 Speaker 1: in a similar way to flatbreads or like an open 337 00:22:04,200 --> 00:22:08,600 Speaker 1: face sandwich exactly. Yeah, there you go. Pasta makes an 338 00:22:08,600 --> 00:22:13,800 Speaker 1: appearance in several Italian literary works. Author Boccaccio wrote something 339 00:22:13,840 --> 00:22:18,000 Speaker 1: I can entirely relate to in fourteenth century c e. 340 00:22:18,840 --> 00:22:22,840 Speaker 1: It was a fantasy of chefs rolling macaroni and ravioli 341 00:22:22,880 --> 00:22:31,680 Speaker 1: down a mountain of parmesan cheese, said another author. Francos 342 00:22:31,800 --> 00:22:37,119 Speaker 1: and Catte wrote about pasta in basically describing a situation 343 00:22:37,160 --> 00:22:39,640 Speaker 1: of two friends sharing a plate of pasta, in one 344 00:22:39,720 --> 00:22:42,840 Speaker 1: eating way more than the other. And this is something 345 00:22:42,880 --> 00:22:45,360 Speaker 1: else I can relate to. My apologies to anyone who 346 00:22:45,359 --> 00:22:48,840 Speaker 1: has ever shared food with me. We work it out. 347 00:22:48,840 --> 00:22:52,920 Speaker 1: It's fine, Thank you, Lauren, thank you. Um. And one 348 00:22:52,920 --> 00:22:56,080 Speaker 1: thing to note again, this early pasta was not exactly 349 00:22:56,119 --> 00:22:59,199 Speaker 1: like our pasta today. For one, it was cooked a 350 00:22:59,280 --> 00:23:03,320 Speaker 1: lot longer they were is no aldente really back then, um, 351 00:23:03,359 --> 00:23:05,439 Speaker 1: And it was mixed with a much wider range of 352 00:23:05,480 --> 00:23:08,000 Speaker 1: things like honey, a lot of sweeter things. And we'll 353 00:23:08,040 --> 00:23:13,560 Speaker 1: probably associate with pasta today. Probably the the production techniques 354 00:23:13,600 --> 00:23:16,479 Speaker 1: were were different at that time, leading to a different 355 00:23:17,280 --> 00:23:22,760 Speaker 1: necessity of cooking. Yes exactly at first. Pasta was another 356 00:23:22,800 --> 00:23:26,199 Speaker 1: one of those aristocratic foods, a food fit for fancy feast. 357 00:23:26,880 --> 00:23:29,800 Speaker 1: A papal feast from the sixteenth century featured a ravili 358 00:23:29,880 --> 00:23:36,560 Speaker 1: with a paste filling of pork belly, cow utters, raisins, cheese, sugar, 359 00:23:36,640 --> 00:23:40,720 Speaker 1: and herbs and spices. Probably less than eleven is that? 360 00:23:41,000 --> 00:23:46,920 Speaker 1: Is that a KFC reference. If you're wondering how positive 361 00:23:47,000 --> 00:23:51,080 Speaker 1: was made at the time, great question. Um. It was 362 00:23:51,119 --> 00:23:55,240 Speaker 1: typically a mixture of flour and maybe breadcrumbs, although today's 363 00:23:55,720 --> 00:23:58,440 Speaker 1: standard pasta flowers and molina didn't arise until sometime in 364 00:23:58,440 --> 00:24:01,840 Speaker 1: the Middle Ages, with egg yolks and goat's milk, and 365 00:24:01,880 --> 00:24:06,040 Speaker 1: then flattened thinly sliced into strips with a roller cutter 366 00:24:06,600 --> 00:24:09,960 Speaker 1: and then left out or usually hung on some sort 367 00:24:10,000 --> 00:24:13,560 Speaker 1: of rack or even kind of like a close clothesline 368 00:24:13,600 --> 00:24:17,080 Speaker 1: type of thing. Totally yeah, um to dry. And once 369 00:24:17,119 --> 00:24:19,600 Speaker 1: they were dry, you boiled them for up to half 370 00:24:19,640 --> 00:24:22,439 Speaker 1: an hour and then you covered them with your sauce 371 00:24:22,480 --> 00:24:26,400 Speaker 1: and or topping of choice. Um. Often after that you'd 372 00:24:26,400 --> 00:24:28,440 Speaker 1: bake it for in half an hour to melt the 373 00:24:28,520 --> 00:24:30,840 Speaker 1: cheese that was probably one of your toppings of choice. 374 00:24:33,320 --> 00:24:36,520 Speaker 1: Pasta's popularity in Italy soared to new heights in the 375 00:24:36,600 --> 00:24:40,719 Speaker 1: seventeenth and eighteenth century, especially in Naples and Sicily, as 376 00:24:40,840 --> 00:24:45,200 Speaker 1: documented by the poet Gota, it can be bought everywhere, 377 00:24:45,240 --> 00:24:47,760 Speaker 1: and all the shops are very little money. As a rule, 378 00:24:47,800 --> 00:24:50,879 Speaker 1: it is simply cooked in water and seasoned with grated cheese. 379 00:24:51,480 --> 00:24:55,159 Speaker 1: This macaroni they served us was exquisite. The pasta seemed 380 00:24:55,200 --> 00:24:58,440 Speaker 1: unparalleled to me, and its whiteness and fineness. This is 381 00:24:58,480 --> 00:25:01,840 Speaker 1: a quote from gaza Um. Part of this rise in 382 00:25:01,880 --> 00:25:04,679 Speaker 1: popularity was because it was becoming more accessible to the 383 00:25:04,720 --> 00:25:09,160 Speaker 1: common folks and increasingly a staple in their diet. People 384 00:25:09,200 --> 00:25:12,840 Speaker 1: from Naples who had once been nicknamed leaf eaters, now 385 00:25:12,880 --> 00:25:16,240 Speaker 1: we're called macaroni eaters. And all of this had to 386 00:25:16,640 --> 00:25:21,240 Speaker 1: do with with with first the developing recipe for pasta 387 00:25:21,359 --> 00:25:23,720 Speaker 1: that was being created, the types of flour and the 388 00:25:23,720 --> 00:25:28,040 Speaker 1: flower processing, and also specific for for Naples. Naples climate 389 00:25:28,080 --> 00:25:32,480 Speaker 1: and weather was really particularly suited to pasta production because 390 00:25:32,560 --> 00:25:36,640 Speaker 1: the temperature there fluctuates from hot to chili throughout the day, 391 00:25:36,680 --> 00:25:40,720 Speaker 1: which helps form an ideal and even texture all the 392 00:25:40,760 --> 00:25:43,679 Speaker 1: way through a piece of pasta. If it's too warm 393 00:25:44,040 --> 00:25:46,399 Speaker 1: the whole time that you're that you're drying pasta out, 394 00:25:46,520 --> 00:25:49,480 Speaker 1: your pasta will get crunchy. If it's too cool, it 395 00:25:49,560 --> 00:25:51,680 Speaker 1: might not firm up all the way through into the middle. 396 00:25:52,160 --> 00:25:54,719 Speaker 1: Going back and forth will prevent a crust from forming, 397 00:25:54,880 --> 00:25:58,600 Speaker 1: but dries the whole thing out more like the texture 398 00:25:58,600 --> 00:26:02,239 Speaker 1: that we're used to today. Sure. One reason positive for 399 00:26:02,320 --> 00:26:06,399 Speaker 1: this shift of pasta from the aristocracy to the counters, 400 00:26:06,600 --> 00:26:08,879 Speaker 1: which I always feel so halty when I say that, 401 00:26:09,920 --> 00:26:14,000 Speaker 1: is that um, they the commoners no longer had um 402 00:26:14,119 --> 00:26:16,760 Speaker 1: access to meet or could no longer afford it, perhaps 403 00:26:17,000 --> 00:26:19,399 Speaker 1: or at least not as much of it, and wheat 404 00:26:19,520 --> 00:26:22,760 Speaker 1: had become cheap. There was also the whole religious thing, 405 00:26:22,920 --> 00:26:25,040 Speaker 1: no meat on Fridays, what have you. But the big 406 00:26:25,080 --> 00:26:29,040 Speaker 1: one was industrialization and the invention of a mechanical pasta 407 00:26:29,080 --> 00:26:32,400 Speaker 1: press to help speed things along and make the process 408 00:26:32,480 --> 00:26:36,199 Speaker 1: less expensive. Oh yeah, there are several steps in pasta 409 00:26:36,280 --> 00:26:38,840 Speaker 1: making that cost a lot in terms of time and 410 00:26:38,840 --> 00:26:42,760 Speaker 1: and labor, mixing the dough, rolling out the air and 411 00:26:42,840 --> 00:26:47,160 Speaker 1: excess water, cutting and shaping the pasta into individual pieces, 412 00:26:47,359 --> 00:26:49,680 Speaker 1: and drying it out to give it that texture and 413 00:26:49,720 --> 00:26:54,600 Speaker 1: make a shelf stable and yes, pasta did become associated 414 00:26:54,640 --> 00:26:58,120 Speaker 1: with poor people and beggars after this, but the upper 415 00:26:58,119 --> 00:27:00,520 Speaker 1: class did still enjoy it, in particular King for Denand 416 00:27:00,520 --> 00:27:03,600 Speaker 1: the fourth of Naples, who, according to written accounts, used 417 00:27:03,680 --> 00:27:08,280 Speaker 1: his fingers to stuff macaroni in his mouth. Multiple people 418 00:27:08,280 --> 00:27:12,240 Speaker 1: wrote about this. He was a big fan. Um. And 419 00:27:12,280 --> 00:27:14,480 Speaker 1: if you're wondering about that line from the song Yankee 420 00:27:14,520 --> 00:27:17,520 Speaker 1: Doodle Dandy, like I was stuck a feather in his 421 00:27:17,560 --> 00:27:21,879 Speaker 1: cap and called it macaroni. Okay, this was British. It 422 00:27:21,920 --> 00:27:27,320 Speaker 1: was a British diss of Americans, calling them both poor 423 00:27:27,520 --> 00:27:30,919 Speaker 1: and poorly dressed. Um, but it wasn't because of the 424 00:27:30,960 --> 00:27:34,440 Speaker 1: macaroni eater insult that that's what I thought, Um, Nope. 425 00:27:34,440 --> 00:27:36,639 Speaker 1: It had to do with this young group of highly 426 00:27:36,720 --> 00:27:41,120 Speaker 1: fashionable British people, Um, really posh, really rich, and they 427 00:27:41,280 --> 00:27:44,240 Speaker 1: loved macaroni. Was their favorite dish, so it kind of 428 00:27:44,280 --> 00:27:48,720 Speaker 1: became their nickname, the Macaronis. So that line is essentially 429 00:27:48,760 --> 00:27:51,320 Speaker 1: saying to Americans, you can stick a feather in your 430 00:27:51,359 --> 00:27:54,000 Speaker 1: cap and say you're a macaroni, but you're not really 431 00:27:54,040 --> 00:27:59,600 Speaker 1: a macaroni. You're a fake. Yeah, just funny, because I 432 00:28:00,000 --> 00:28:01,919 Speaker 1: don't know, I guess I've always been wrong in this, 433 00:28:01,960 --> 00:28:06,159 Speaker 1: but I always thought that was a patriotic song. WHOA 434 00:28:07,440 --> 00:28:10,119 Speaker 1: all right, I think that's what it's packaged as these days. 435 00:28:10,240 --> 00:28:15,560 Speaker 1: So who knew? How interesting? UM? In seventeen eighties seven 436 00:28:15,600 --> 00:28:19,280 Speaker 1: CE speaking of patriotic Guess who most likely introduced America 437 00:28:19,440 --> 00:28:26,040 Speaker 1: to its first pasta making machine, Thomas Jefferson popping up 438 00:28:26,040 --> 00:28:30,960 Speaker 1: again at Jefferson UM, and remember how Europeans thought tomatoes 439 00:28:31,000 --> 00:28:35,280 Speaker 1: were poisonous. If not, check out our tomato episode. That's 440 00:28:35,280 --> 00:28:38,560 Speaker 1: one of my favorite ones, UM because of this, because 441 00:28:38,560 --> 00:28:41,600 Speaker 1: they thought that tomatoes are poisonous. It wasn't until seventeen 442 00:28:41,720 --> 00:28:45,240 Speaker 1: nine the first published recipe for something like our modern 443 00:28:45,360 --> 00:28:49,240 Speaker 1: day spaghetti with tomato sauce appeared in prints. With the 444 00:28:49,360 --> 00:28:52,360 Speaker 1: arrival of Italian immigrants to American in the nineteenth century, 445 00:28:52,680 --> 00:28:59,520 Speaker 1: this dish took off, sort of not immediately, but eventually. UM. 446 00:28:59,680 --> 00:29:02,280 Speaker 1: Also in Italy, pasta was viewed as more of an 447 00:29:02,320 --> 00:29:06,720 Speaker 1: appetizer or a side dish. Americans were largely the ones 448 00:29:06,760 --> 00:29:10,800 Speaker 1: that turned it into dinner the whole course, right. This 449 00:29:10,880 --> 00:29:13,080 Speaker 1: was probably because of the American preference of having some 450 00:29:13,240 --> 00:29:16,280 Speaker 1: type of meat or protein with their starch, so Italian 451 00:29:16,320 --> 00:29:20,600 Speaker 1: American restaurants combined the two, or perhaps um it was 452 00:29:20,680 --> 00:29:23,920 Speaker 1: that homesick Italian immigrants, unable to get their hands on 453 00:29:23,960 --> 00:29:26,400 Speaker 1: too many foods from their home country apart from spaghetti 454 00:29:26,440 --> 00:29:29,920 Speaker 1: at the time, started using it more frequently and in 455 00:29:30,040 --> 00:29:34,959 Speaker 1: a larger role at dinner. And then throughout the eighteen 456 00:29:35,080 --> 00:29:39,600 Speaker 1: and nineteen hundreds, advances in technology would change how pastas 457 00:29:39,640 --> 00:29:43,640 Speaker 1: were manufactured, making them even cheaper and even easier to produce, 458 00:29:43,880 --> 00:29:47,400 Speaker 1: but also changing a few qualities of the pasta along 459 00:29:47,440 --> 00:29:50,600 Speaker 1: with that, and we will get into that after one 460 00:29:50,640 --> 00:30:03,080 Speaker 1: more quick break for a would from our sponsor, and 461 00:30:03,240 --> 00:30:06,480 Speaker 1: we're back. Thank you sponsored, Yes, thank you. So this 462 00:30:06,560 --> 00:30:10,480 Speaker 1: is sort of our science section, and uh let's let's 463 00:30:10,520 --> 00:30:14,880 Speaker 1: start as it is easy to write with a question, 464 00:30:16,080 --> 00:30:19,920 Speaker 1: how does pasta come in? All those fun shapes? I 465 00:30:19,960 --> 00:30:23,040 Speaker 1: have no idea. Okay, well you can. You can shape 466 00:30:23,280 --> 00:30:25,800 Speaker 1: them by hand, and of course, if you want to 467 00:30:25,840 --> 00:30:28,320 Speaker 1: do this at home, the internet is there for you. 468 00:30:28,480 --> 00:30:32,040 Speaker 1: There are so many videos. They're pretty hypnotic. But when 469 00:30:32,120 --> 00:30:36,479 Speaker 1: you're dealing with machine processed pasta, you're talking about different 470 00:30:36,520 --> 00:30:41,800 Speaker 1: methods or patterns of extrusion. Oh that word, I love 471 00:30:41,840 --> 00:30:46,160 Speaker 1: that word. Of all those mechanizable processes that I mentioned 472 00:30:46,200 --> 00:30:49,719 Speaker 1: a minute ago, the most relevant to our conversation today 473 00:30:50,200 --> 00:30:54,960 Speaker 1: is the cutting and shaping part, which is accomplished with extruders. 474 00:30:55,360 --> 00:30:58,320 Speaker 1: In the process of extrusion, the dough for the pasta 475 00:30:58,560 --> 00:31:02,440 Speaker 1: is forced through a metal dye or mold, and the 476 00:31:02,560 --> 00:31:04,840 Speaker 1: size in the shape of the holes, and and whether 477 00:31:04,920 --> 00:31:08,720 Speaker 1: those holes are ridged or smooth, and whether you're applying 478 00:31:08,880 --> 00:31:12,560 Speaker 1: even or fluctuating pressure to the dough. All of those 479 00:31:12,920 --> 00:31:15,600 Speaker 1: help determine the shape of the pasta that comes out. 480 00:31:15,920 --> 00:31:20,320 Speaker 1: On the other end, a coordinating machine can further manipulate 481 00:31:20,400 --> 00:31:24,480 Speaker 1: the formed noodles um twisting or curling them before or 482 00:31:24,520 --> 00:31:29,440 Speaker 1: after cutting. Usually before. One thing that makes a difference 483 00:31:29,440 --> 00:31:32,680 Speaker 1: in the texture of your manufactured pasta, though, is the 484 00:31:32,720 --> 00:31:36,560 Speaker 1: actual material of the dye mold that's used to shape it. 485 00:31:37,360 --> 00:31:42,280 Speaker 1: That that extruder. After Taflon was patented in it began 486 00:31:42,320 --> 00:31:45,400 Speaker 1: to be applied to industrial machines to prevent clogs and 487 00:31:45,600 --> 00:31:48,200 Speaker 1: it to prevent food material waste, you know, getting stuff 488 00:31:48,240 --> 00:31:50,520 Speaker 1: stuck in there, having to clean them. It's a mess. 489 00:31:51,120 --> 00:31:54,959 Speaker 1: When applied to pasta, extruders Teflon coating on the inside 490 00:31:54,960 --> 00:31:57,800 Speaker 1: of the extruder. Let's the pasta dough just flow through 491 00:31:57,880 --> 00:32:02,640 Speaker 1: the machine quickly and smoothly. Yeah, but this is not 492 00:32:02,760 --> 00:32:07,080 Speaker 1: necessarily considered a good thing. No, no, As it turns out, 493 00:32:07,240 --> 00:32:12,280 Speaker 1: the traditional bronze dyes that we're used to shape pasta, Um, 494 00:32:12,320 --> 00:32:16,400 Speaker 1: the bronze, with with its microscopically rough surfaces, create micro 495 00:32:16,480 --> 00:32:20,320 Speaker 1: structures in the pasta that mean that the finished pasta 496 00:32:20,360 --> 00:32:24,360 Speaker 1: is a little bit more porous and therefore too cool 497 00:32:24,440 --> 00:32:28,560 Speaker 1: things are happening. Um, the pasta has a greater surface 498 00:32:28,600 --> 00:32:33,880 Speaker 1: area for sauce to cling to, and it's less dense throughout. Oh, 499 00:32:33,880 --> 00:32:36,280 Speaker 1: which means that the chew texture will be a little 500 00:32:36,280 --> 00:32:40,720 Speaker 1: bit like lighter or fluffier, and the gluten structures in 501 00:32:40,760 --> 00:32:43,720 Speaker 1: the pasta will also react a little bit differently with 502 00:32:43,720 --> 00:32:47,040 Speaker 1: with the water that they're boiled in. A Tephlon extruded 503 00:32:47,080 --> 00:32:50,360 Speaker 1: pastas have been criticized for being too smooth, kind of 504 00:32:50,400 --> 00:32:54,600 Speaker 1: like slimy Okay, yeah, yeah, but the micro structures in 505 00:32:54,720 --> 00:32:58,160 Speaker 1: bronze extruded pastas are a little bit more complex. There's 506 00:32:58,200 --> 00:33:01,320 Speaker 1: there's actually research being done into whether teflon extruded pasta 507 00:33:01,440 --> 00:33:04,959 Speaker 1: is more digestible than bronze extruded pasta for this reason, 508 00:33:05,560 --> 00:33:08,920 Speaker 1: of course there is. It's like, thank you science, Yeah 509 00:33:10,280 --> 00:33:13,720 Speaker 1: that's so interesting. But yeah, so on the machine and 510 00:33:14,200 --> 00:33:18,560 Speaker 1: that's what's going on. But of course the texture of 511 00:33:18,600 --> 00:33:20,800 Speaker 1: your pasta is going to have something to do with 512 00:33:20,840 --> 00:33:25,320 Speaker 1: your cooking technique, yes it is. And oh man, I 513 00:33:25,840 --> 00:33:29,000 Speaker 1: almost don't know what to do with your non sauced 514 00:33:29,520 --> 00:33:36,040 Speaker 1: pasta concept because okay, normally, whenever you're cooking a pasta 515 00:33:36,080 --> 00:33:38,720 Speaker 1: and a sauce, what you're going to want to do 516 00:33:38,760 --> 00:33:41,360 Speaker 1: with it is cook it. Cook the pasta too about 517 00:33:41,400 --> 00:33:44,800 Speaker 1: all dente in very hot water. You boil the water, 518 00:33:45,320 --> 00:33:47,520 Speaker 1: then you drop in the pasta. Cook it as quickly 519 00:33:47,520 --> 00:33:51,560 Speaker 1: as possible, right, um, Because the longer that you cook 520 00:33:51,600 --> 00:33:53,680 Speaker 1: pasta in water, the soggy year it's going to get. 521 00:33:53,680 --> 00:33:55,960 Speaker 1: You don't want saggy pasta. Look at a high heat 522 00:33:56,040 --> 00:33:58,840 Speaker 1: very quickly, um, and you want to stop it, like 523 00:33:58,880 --> 00:34:01,920 Speaker 1: a minute or two before you think it's really done, 524 00:34:02,240 --> 00:34:04,520 Speaker 1: like a little bit before I'll dente actually, like when 525 00:34:04,560 --> 00:34:07,200 Speaker 1: it's still a little bit too chewy, stop it, drain it, 526 00:34:07,360 --> 00:34:09,600 Speaker 1: let it hang out for a second. In the meanwhile, 527 00:34:09,719 --> 00:34:13,440 Speaker 1: you should have heated up your sauce. Um to uh, 528 00:34:13,520 --> 00:34:16,480 Speaker 1: to do a good, good, good firm simmer. So when 529 00:34:16,480 --> 00:34:19,200 Speaker 1: you drain your pasta, you can put the drained pasta 530 00:34:19,280 --> 00:34:22,160 Speaker 1: directly into that sauce and let it finish cooking in 531 00:34:22,200 --> 00:34:25,640 Speaker 1: the sauce itself. That helps it absorb a little bit 532 00:34:25,640 --> 00:34:29,080 Speaker 1: more of the flavor, which is good times for everybody, 533 00:34:29,160 --> 00:34:33,600 Speaker 1: hypothetically except for you. Oh and I don't I don't 534 00:34:33,640 --> 00:34:36,279 Speaker 1: know what to do about that. You're really you're really 535 00:34:36,360 --> 00:34:38,480 Speaker 1: blowing my mind here, And I guess, I guess my 536 00:34:38,520 --> 00:34:42,040 Speaker 1: recommendation for you is to really watch that. I'll dente 537 00:34:42,160 --> 00:34:48,040 Speaker 1: thing and then maybe add like like reserve like a 538 00:34:48,080 --> 00:34:52,880 Speaker 1: cup or so of your pasta water and put the 539 00:34:52,920 --> 00:34:57,120 Speaker 1: pasta back into a warm pan with a tiny bit 540 00:34:57,160 --> 00:34:59,640 Speaker 1: of fat like either olive oil or butter, and then 541 00:34:59,680 --> 00:35:02,040 Speaker 1: a little to the pasta water and that'll help it 542 00:35:02,160 --> 00:35:04,960 Speaker 1: kind of like like a finished cooking, just a tiny 543 00:35:05,000 --> 00:35:08,040 Speaker 1: bit and and be just get it. Get it good 544 00:35:08,040 --> 00:35:11,680 Speaker 1: and tender and slippy. Yeah, I feel like I have 545 00:35:11,719 --> 00:35:15,799 Speaker 1: my own pasta consultant. This is great. I can't wait 546 00:35:15,840 --> 00:35:18,960 Speaker 1: to try this out. Yeah, And and that reserved pasta 547 00:35:19,040 --> 00:35:20,640 Speaker 1: water is also a really good tip. But I'm sorry, 548 00:35:20,680 --> 00:35:24,239 Speaker 1: this is a little bit more noodly. I didn't even 549 00:35:24,280 --> 00:35:26,359 Speaker 1: mean to do it until it was already happening. Uh 550 00:35:26,600 --> 00:35:28,640 Speaker 1: then then then a lot of the time I usually 551 00:35:28,640 --> 00:35:30,520 Speaker 1: am I didn't write this down. I'm going off the cuff, 552 00:35:30,640 --> 00:35:33,919 Speaker 1: so so hopefully it's all working out, y'all. But yeah, 553 00:35:33,960 --> 00:35:36,560 Speaker 1: the reserved pasta water is an important step if you're 554 00:35:36,600 --> 00:35:38,719 Speaker 1: using a sauce as well. Reserve a little bit of 555 00:35:38,800 --> 00:35:42,400 Speaker 1: pasta water and that will if you poured into the sauce, 556 00:35:42,440 --> 00:35:47,520 Speaker 1: that will help you manage the uh wateriness of the 557 00:35:47,560 --> 00:35:50,920 Speaker 1: sauce and be adding a little bit of fat like 558 00:35:50,960 --> 00:35:53,320 Speaker 1: I just told Annie to do in a non sauced pasta, 559 00:35:53,680 --> 00:35:58,759 Speaker 1: that'll help um a create like a gluten structure in 560 00:35:58,760 --> 00:36:00,200 Speaker 1: the sauce. That will help it kind of all stick 561 00:36:00,239 --> 00:36:02,920 Speaker 1: together a little bit better and be that plus the 562 00:36:02,960 --> 00:36:05,960 Speaker 1: fat will create the kind of creamy texture that you're 563 00:36:05,960 --> 00:36:10,480 Speaker 1: looking for. M M. That is assuming a tomato based sauce, 564 00:36:11,200 --> 00:36:13,760 Speaker 1: or it would work in a cream based sauce. Always 565 00:36:13,800 --> 00:36:16,879 Speaker 1: add cheese at the end. Always if you've if you've 566 00:36:16,880 --> 00:36:19,120 Speaker 1: added cheese to a cream based sauce before you put 567 00:36:19,160 --> 00:36:20,960 Speaker 1: the pasta in. I'm not sure that the water is 568 00:36:20,960 --> 00:36:25,799 Speaker 1: a great idea. Ask the Internet. The Internet knows things. Yeah. Wow, 569 00:36:25,920 --> 00:36:28,800 Speaker 1: this is a lot more in depth than I was expecting. 570 00:36:30,880 --> 00:36:32,800 Speaker 1: Oh yeah, yeah, No, you can't just boil noodles and 571 00:36:32,800 --> 00:36:36,080 Speaker 1: then put sauce on top of it. That's different. It's 572 00:36:36,080 --> 00:36:40,560 Speaker 1: a different game. I've been pasta my whole life on 573 00:36:40,640 --> 00:36:44,000 Speaker 1: multiple levels. Oh no, there's nothing wrong. Would eat eat 574 00:36:44,040 --> 00:36:46,920 Speaker 1: food however you like to? Man? I mean, oh sure, 575 00:36:47,040 --> 00:36:51,560 Speaker 1: but I mean growing up, I would be interested to 576 00:36:51,560 --> 00:36:55,560 Speaker 1: hear of any anyone else. That's what I do because 577 00:36:55,560 --> 00:36:57,319 Speaker 1: no one in my family did. So. My mom was 578 00:36:57,480 --> 00:37:00,279 Speaker 1: banking it. She would like, put a sigh, it's some 579 00:37:01,360 --> 00:37:03,600 Speaker 1: separate from me, and then she would mix it for 580 00:37:03,640 --> 00:37:08,160 Speaker 1: the rest of the family. Right. So I just have 581 00:37:08,239 --> 00:37:09,880 Speaker 1: a lot of experiments to do I had. I have 582 00:37:09,920 --> 00:37:12,359 Speaker 1: a lot of pasta testing to do, and I'm not 583 00:37:12,440 --> 00:37:15,120 Speaker 1: upset about it at all. Pasta soul Searching, I like it. 584 00:37:15,600 --> 00:37:20,120 Speaker 1: Pasta Soul search my year of discovery. Look for the book. 585 00:37:22,480 --> 00:37:27,200 Speaker 1: Every chapter just m good. I still like pasta. I 586 00:37:27,280 --> 00:37:34,279 Speaker 1: still enjoy it. Nothing's changed. Um. Yeah, I have a 587 00:37:34,680 --> 00:37:37,200 Speaker 1: section for eating technique, but we touched on that earlier. 588 00:37:37,239 --> 00:37:41,160 Speaker 1: I don't really know how did properly do it. There's 589 00:37:41,200 --> 00:37:45,000 Speaker 1: a spoon involved sometimes Yeah, yeah, you get get like 590 00:37:45,000 --> 00:37:46,800 Speaker 1: a few threads and then you get your spoon in 591 00:37:46,840 --> 00:37:49,560 Speaker 1: the other hand and you and you twirl. Jay Z. 592 00:37:50,000 --> 00:37:55,040 Speaker 1: Apparently you know where to find us, jay Z. And 593 00:37:55,080 --> 00:37:58,000 Speaker 1: this is a food fact that super producer Dylan alerted 594 00:37:58,080 --> 00:38:00,439 Speaker 1: us to. I believe I think this is a card 595 00:38:00,520 --> 00:38:05,000 Speaker 1: car trip story. We recently took a field trip and yeah, 596 00:38:05,040 --> 00:38:07,160 Speaker 1: a one of the writers on Gaker, I guess, was 597 00:38:07,200 --> 00:38:10,360 Speaker 1: at a restaurant and jay Z was also there, and 598 00:38:10,400 --> 00:38:14,000 Speaker 1: she published a whole article about how well he ate 599 00:38:14,040 --> 00:38:20,600 Speaker 1: the pasta. Yes, sounds like it. He has a flawless technique. Well, 600 00:38:20,920 --> 00:38:24,239 Speaker 1: I guess that's what happens when you're jay Z. Maybe 601 00:38:24,280 --> 00:38:27,200 Speaker 1: that's why he's jay Z. I never thought of it 602 00:38:27,280 --> 00:38:32,400 Speaker 1: like that. Oh heck, well that's what we have to 603 00:38:32,440 --> 00:38:36,680 Speaker 1: say today. Yes, again, pasta and pasta shapes and there's 604 00:38:36,719 --> 00:38:40,120 Speaker 1: so much there's so much more. It involves fermentation. Yes, 605 00:38:40,560 --> 00:38:43,680 Speaker 1: there's bacteria poop. I'm really looking forward to doing that 606 00:38:43,719 --> 00:38:48,240 Speaker 1: in another episode. Right, And this was very much a um. 607 00:38:48,360 --> 00:38:52,960 Speaker 1: We focused mostly on Italy, but Asia has its own 608 00:38:53,520 --> 00:38:55,160 Speaker 1: I mean a lot of places to you, but Asia 609 00:38:55,360 --> 00:38:59,560 Speaker 1: has its own noodle thing going on. Absolutely when we 610 00:38:59,560 --> 00:39:03,600 Speaker 1: didn't even touch rice noodles. I know, I know. Um 611 00:39:03,719 --> 00:39:06,200 Speaker 1: when I took a trip to Japan and I took 612 00:39:06,239 --> 00:39:11,680 Speaker 1: a sober noodle making costs from like a master soble 613 00:39:11,760 --> 00:39:14,399 Speaker 1: and noodle maker, and he didn't speak any English, and 614 00:39:14,440 --> 00:39:17,200 Speaker 1: it was one of the most enjoyable and frightening experiences 615 00:39:17,200 --> 00:39:22,960 Speaker 1: of my life because he was so intense and he 616 00:39:23,000 --> 00:39:26,360 Speaker 1: would just do a thing and then oh be like 617 00:39:26,600 --> 00:39:29,239 Speaker 1: like oh no doing go and there was a sharp 618 00:39:29,360 --> 00:39:34,120 Speaker 1: like slicer involved, and and they go fast, they move 619 00:39:34,239 --> 00:39:36,279 Speaker 1: real fast. I actually have a video of it. Maybe 620 00:39:36,280 --> 00:39:40,840 Speaker 1: I'll post it somewhere. But yes, the point being, we 621 00:39:40,920 --> 00:39:44,920 Speaker 1: have so much, so much more homework to do. Oodles 622 00:39:44,960 --> 00:39:48,600 Speaker 1: of homework. Those the noodles of homework, you might say, um, 623 00:39:48,640 --> 00:39:56,959 Speaker 1: but that was hopefully enjoyable, digestible pasta shape overview. Yeah yeah, 624 00:39:57,840 --> 00:40:09,239 Speaker 1: and it brings us to listener man. Oh sorry, apologies. Yeah, 625 00:40:12,440 --> 00:40:16,319 Speaker 1: sometimes it goes off the rails. Yep. We should have 626 00:40:16,360 --> 00:40:20,719 Speaker 1: like a musical album that's just a different should we 627 00:40:21,360 --> 00:40:24,120 Speaker 1: is that? I guess should is not the correct word, 628 00:40:24,200 --> 00:40:28,000 Speaker 1: but I feel like it needs to exist. It's gonna 629 00:40:28,000 --> 00:40:31,160 Speaker 1: it's really going to be the crescendo of our eventual 630 00:40:31,239 --> 00:40:34,480 Speaker 1: musical and now I mean jay Z needs to work. 631 00:40:36,800 --> 00:40:40,359 Speaker 1: That should make sense. That's dollars and cents right there, 632 00:40:40,480 --> 00:40:45,600 Speaker 1: jay Z, jay Z, have your people call our people. Okay, 633 00:40:47,160 --> 00:40:50,000 Speaker 1: alex wrote, I have been listening to your podcast for 634 00:40:50,040 --> 00:40:52,799 Speaker 1: a while now and often depause it to go eat 635 00:40:53,000 --> 00:40:56,160 Speaker 1: my newest craving, which is whatever you're talking about. Go 636 00:40:56,239 --> 00:40:59,640 Speaker 1: get some pasta, alex Um. A few weeks back, I 637 00:40:59,680 --> 00:41:02,200 Speaker 1: found myself with the need to make homemade bagels. But 638 00:41:02,239 --> 00:41:04,880 Speaker 1: I can never do things the normal way. I decided 639 00:41:04,920 --> 00:41:08,960 Speaker 1: to make beer bagels from my new homebrew. The bagels 640 00:41:09,000 --> 00:41:11,560 Speaker 1: turned out very good and required only beer, yeast, flour, 641 00:41:11,600 --> 00:41:13,960 Speaker 1: and sugar to make. I also wanted to tell you 642 00:41:14,000 --> 00:41:16,560 Speaker 1: about a local food from here in Rochester, New York, 643 00:41:16,640 --> 00:41:24,560 Speaker 1: called the garbage plate. It consists of two cheeseburgers, mac salad, 644 00:41:24,800 --> 00:41:29,000 Speaker 1: home fries, hot sauce, ketchup, and mustard. This is all 645 00:41:29,000 --> 00:41:32,319 Speaker 1: served on one plate. When you receive the meal, you 646 00:41:32,440 --> 00:41:37,640 Speaker 1: cut up the cheeseburgers and then mix everything together. This 647 00:41:37,760 --> 00:41:41,759 Speaker 1: delicious monstrosity was created by Nick to hule Hots, which 648 00:41:41,760 --> 00:41:46,680 Speaker 1: has actually trademarked the term garbage plates. So while many 649 00:41:46,719 --> 00:41:49,160 Speaker 1: of the restaurants in Rochester serve at least some version 650 00:41:49,280 --> 00:41:53,520 Speaker 1: of the traditional plate. Um all have different names. The 651 00:41:53,600 --> 00:41:55,799 Speaker 1: recipe that I have described as the traditional one, but 652 00:41:55,840 --> 00:41:59,280 Speaker 1: there are versions of this involving hot dogs, beef brisket, 653 00:41:59,480 --> 00:42:03,040 Speaker 1: baked beans, mac and cheese, and so many other options. 654 00:42:03,440 --> 00:42:05,799 Speaker 1: The main ideas that you have one meat and two 655 00:42:05,840 --> 00:42:08,480 Speaker 1: sides all mixed together on the same plate. The garbage 656 00:42:08,480 --> 00:42:11,360 Speaker 1: plate as a cult following in Rochester, but can only 657 00:42:11,440 --> 00:42:15,640 Speaker 1: be found within about thirty miles from the city. Neither 658 00:42:15,640 --> 00:42:18,120 Speaker 1: Buffalo or Syracuse have taken to it the way we 659 00:42:18,160 --> 00:42:21,520 Speaker 1: have in Rochester. This was a big deal. Having gone 660 00:42:21,520 --> 00:42:23,720 Speaker 1: to college in Buffalo, I would need to drive forty 661 00:42:23,800 --> 00:42:26,120 Speaker 1: five minutes to an hour to get a garbage plate, 662 00:42:26,160 --> 00:42:29,800 Speaker 1: and believe me, I did. There's a pretty big social 663 00:42:29,840 --> 00:42:32,120 Speaker 1: aspect to the food as well, with her being a 664 00:42:32,120 --> 00:42:35,400 Speaker 1: hots restaurant. Every suburb of Rochester that serves garbage plates 665 00:42:35,560 --> 00:42:38,400 Speaker 1: to many a late night partier. That does sound like 666 00:42:38,440 --> 00:42:42,879 Speaker 1: the ultimate drunk food. Oh goodness, yes, um and uh. 667 00:42:42,920 --> 00:42:50,360 Speaker 1: He sent pictures and I want one, Jamal wrote. I 668 00:42:50,400 --> 00:42:52,840 Speaker 1: wanted to add on to Dominiqu's letter about the Canadian 669 00:42:53,040 --> 00:42:57,279 Speaker 1: Hinz ketchup saga in Lemington. I was born in Windsor, Ontario, 670 00:42:57,400 --> 00:43:00,000 Speaker 1: about thirty minutes from Lemington, and now live in Michigan, 671 00:43:00,040 --> 00:43:03,359 Speaker 1: in about thirty minutes from Detroit. It was very sad 672 00:43:03,360 --> 00:43:06,680 Speaker 1: when the factory closed for many reasons, one being the 673 00:43:06,760 --> 00:43:10,560 Speaker 1: Ketchup not being the same anymore. As Dominique mentioned, Canadian 674 00:43:10,640 --> 00:43:15,439 Speaker 1: hynes was noticeably different than what we had here. Get 675 00:43:15,440 --> 00:43:17,520 Speaker 1: yourself some Hinds from Detroit and you're greeted with the 676 00:43:17,560 --> 00:43:20,960 Speaker 1: familiar vinegary tomato sauce we all know and love. But 677 00:43:21,520 --> 00:43:24,240 Speaker 1: on the other side of the river from Detroit in Canada, 678 00:43:24,640 --> 00:43:27,040 Speaker 1: you will get what we all recognize as ketchup. But 679 00:43:27,160 --> 00:43:30,720 Speaker 1: the Canadian Heinsians must have had a sweet tooth because 680 00:43:30,719 --> 00:43:34,560 Speaker 1: the ketchup was sweet, and not just the natural sweet 681 00:43:34,560 --> 00:43:39,839 Speaker 1: of tomatoes. It was more and it was fantastic. Maybe 682 00:43:39,880 --> 00:43:42,480 Speaker 1: not for your body, considering the high fructose corn syrup, 683 00:43:42,680 --> 00:43:45,400 Speaker 1: but oh how did I enjoy it while it lasted. 684 00:43:45,880 --> 00:43:48,080 Speaker 1: I'm not sure if you'll have seen the new thing 685 00:43:48,160 --> 00:43:51,800 Speaker 1: around in the States, but ketchup flavored chips are popping 686 00:43:51,880 --> 00:43:54,520 Speaker 1: up all over here in Michigan. I say new with 687 00:43:54,600 --> 00:43:57,040 Speaker 1: quotes because this has been at the Norman Canada for 688 00:43:57,120 --> 00:43:59,600 Speaker 1: as long as I can remember, and once again, the 689 00:43:59,680 --> 00:44:03,120 Speaker 1: flavors are different even within the same brand. Lazy is 690 00:44:03,160 --> 00:44:07,480 Speaker 1: the go to for Ketchup. Haven't you had tomato Ketchup? Yeah? 691 00:44:07,520 --> 00:44:09,160 Speaker 1: I think we've flavored chips. I think we've got some 692 00:44:09,239 --> 00:44:12,239 Speaker 1: in our cabinet here at work right now. I think 693 00:44:12,320 --> 00:44:15,840 Speaker 1: that maybe Josh and Chuck mentioned it on their show 694 00:44:15,960 --> 00:44:19,240 Speaker 1: and a listener sent in this giant box of Ketchup 695 00:44:19,239 --> 00:44:23,640 Speaker 1: flavored chips. Really yeah, and maybe Ben found some somewhere 696 00:44:23,760 --> 00:44:26,160 Speaker 1: on a road trip or something like that. Yeah, But 697 00:44:26,320 --> 00:44:28,720 Speaker 1: so so I've I've sampled a couple of different flavors 698 00:44:28,719 --> 00:44:31,560 Speaker 1: of Ketchup flavored chips. They're real great. I wouldn't say 699 00:44:31,560 --> 00:44:34,600 Speaker 1: that they taste like Ketchup. Oh, but there's like a 700 00:44:34,640 --> 00:44:38,600 Speaker 1: tomato like worst to shear, almost kind of flavored to 701 00:44:38,680 --> 00:44:42,160 Speaker 1: them that I really enjoy. Sure, as chips go, they're tasty. 702 00:44:42,239 --> 00:44:45,680 Speaker 1: If you'll find them anywhere, I recommend checking checking them out. 703 00:44:45,800 --> 00:44:50,359 Speaker 1: I'm going to keep my eye open. They could be 704 00:44:50,480 --> 00:44:55,160 Speaker 1: very close right now. UM. Thanks to both of them 705 00:44:55,200 --> 00:44:58,319 Speaker 1: for writing in. UM. If you would like to write 706 00:44:58,360 --> 00:45:00,120 Speaker 1: to us, and we'd love to hear from you, our 707 00:45:00,200 --> 00:45:02,800 Speaker 1: email is food Stuff at house to folks dot com. 708 00:45:02,840 --> 00:45:07,319 Speaker 1: You can also find us on social media. We're available 709 00:45:07,440 --> 00:45:11,400 Speaker 1: on Facebook and Twitter at food stuff hs W. Also 710 00:45:11,440 --> 00:45:14,560 Speaker 1: on Instagram at food stuff. We hope to hear from you. 711 00:45:14,920 --> 00:45:17,840 Speaker 1: Thank you so much to our super producer Dylan Fagin 712 00:45:18,440 --> 00:45:21,719 Speaker 1: for not only his production but his knowledge of jay 713 00:45:21,800 --> 00:45:26,040 Speaker 1: Z very helpful. It is thanks to you for listening 714 00:45:26,200 --> 00:45:28,239 Speaker 1: and we hope that lots more good things are coming 715 00:45:28,280 --> 00:45:30,640 Speaker 1: your way.