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Speaker 1: Josh, my friend. If you are a listener of ours

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Speaker 1: right here in Atlanta, you can come see us on

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Speaker 1: and seventeen North America Monsters of Podcasting Tour that I

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Speaker 1: he is, but not really, No, not really. But you

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Speaker 1: can find out all the information and all the deats

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Speaker 1: at s y s K live dot com are Squarespace

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Speaker 1: Live touring home on the web, and we hope to

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Speaker 1: see everyone out there. Welcome to Stuff you should Know

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Speaker 1: from House Stuff Works dot com. Hey, and welcome to

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Speaker 1: the podcast. I'm Josh Clark. There's Charles W. Chuck Bryant,

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Speaker 1: there's guest producer. No, there's this stuff you should know.

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Speaker 1: I hate ketchup? Do you really? Yeah? Really? Yeah? Do

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Speaker 1: you like tomato sauce like Capasta? Sure? Love it? Do

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Speaker 1: you like tomato soup? D don't love it? I'll I'll

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Speaker 1: choke it down though. So I'm starting to see a

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Speaker 1: spectrum emerge here. Oh yeah, I don't. I don't go

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Speaker 1: for raw tomato much. Well, I love cooked pasta sauce. Yeah,

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Speaker 1: but I'm a mayonnaise guy at heart. So we're talking condiments.

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Speaker 1: You know. One thing about the the Derrito effect that

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Speaker 1: it kind of ruined me a little bit on food.

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Speaker 1: Like I'll be like, oh, this is a good tomato,

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Speaker 1: and then some part of my brains like, yeah, well

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Speaker 1: it's not in nineteen forties tomato. You don't know what

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Speaker 1: a good tomato is. What do you mean, like like

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Speaker 1: a Jersey tomato versus h you know, just some other

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Speaker 1: stupid tomato. No, supposedly, like just the agricultural production in

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Speaker 1: the US is so homogenized now that like we've lost

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Speaker 1: all these great heirloom varieties of especially tomato, and the

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Speaker 1: stuff that that most people get that are tomatoes are

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Speaker 1: just no, they're no good compared to how they used

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Speaker 1: to be. Oh, you hit up a farmer's market, sure,

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Speaker 1: but even still grow that junk yourself right there, you go,

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Speaker 1: or build the time machine, take the way back machine,

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Speaker 1: and get some tomato. We got that our disposal. What's

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Speaker 1: your what's your problem? I'm just cheap. I don't like

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Speaker 1: to spend it on the Yeah, well that's a funny

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Speaker 1: chuck that you like mayonnaise, because did you know? Did

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Speaker 1: you know before this I should say that the number

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Speaker 1: one condiment for sales wise in the United States is mayonnaise.

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Speaker 1: I did not know that. And when I saw that,

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Speaker 1: that surprised me a and it surprised me b that

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Speaker 1: it was that much more than Ketchup. I figured Ketchup

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Speaker 1: would be far and away the winter because I always

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Speaker 1: feel like the ultimate weirdo for not liking ketchup. So

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Speaker 1: what is it about Ketchup? You know, all the taste? Okay,

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Speaker 1: that's a pretty good reason not to like. I'm not

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Speaker 1: wild about vinegar based things. Oh. I do like balsamic vinegar,

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Speaker 1: but a lot of the other vinegars I'm not crazy about.

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Speaker 1: That's one of the reasons I don't like pickled things, right,

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Speaker 1: But so vinegar based things, Um, it's really sweet. Um.

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Speaker 1: Then I don't love sweet condiments. Um. Have you ever

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Speaker 1: had curry? Catchup? No? I don't. I don't need to

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Speaker 1: catch up. Oh I see. Uh. And then the when

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Speaker 1: I was a kid, I can't lie. It probably gross

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Speaker 1: me out a little bit because yeah, that was Oh

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Speaker 1: my god, Oh that's disturbing. Um, the blood thing, you know,

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Speaker 1: I probably thought, you know, it grossed me out because

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Speaker 1: we would use it as blood for play acting in things.

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Speaker 1: So yeah, just not into Those are some solid reasons

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Speaker 1: to not like catch up. Plus, I don't know if

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Speaker 1: people would probably argue that catchupimanes are great together, but um,

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Speaker 1: once you're on the Mayo train, to mix up another

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Speaker 1: condiment with it just doesn't make sense to me. I

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Speaker 1: I don't. I don't discriminate all. I like most, if

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Speaker 1: not all, condiments. So like catch up, mayo and mustard

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Speaker 1: on a burger is good? Do you? Yes? I can't.

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Speaker 1: It's not like I can't eat it without it, like

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Speaker 1: I've actually found, Um, I can eat burgers without catchup

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Speaker 1: now I'm a grown up. But I do like a

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Speaker 1: little bit of catchup on there, a little bit of

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Speaker 1: mustard and then yes, definitely mayo. Well, Emily loves catch

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Speaker 1: up so much that she calls French fries a catchup

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Speaker 1: delivery system that makes sense their vehicle for it. Tell

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Speaker 1: her to try curry catchup, it'll knock her socks off.

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Speaker 1: I totally will. Um. Yeah, but you don't like catch up,

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Speaker 1: so you wouldn' like this. But if she likes ketchup,

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Speaker 1: even if she doesn't like curry, she may still like

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Speaker 1: curry ketchup. Well, then she's gonna love curry ketch up.

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Speaker 1: So mayonnaise is the number one condiment in the United States.

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Speaker 1: It's a big surprise, which must mean catch up is

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Speaker 1: number two. Yeah, which, by the way, I had mentioned

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Speaker 1: how much more. I think it was about two billion

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Speaker 1: dollars to eight hundred thousand, eight hundred million dollars, which

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Speaker 1: is that's more than double. That kind of surprised me. Yeah,

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Speaker 1: it is very surprising. What's even more surprising is I

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Speaker 1: was being facetious because ketchup isn't even the number two

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Speaker 1: condiments in the United States. That's right. It's also had

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Speaker 1: a big surge in the like eighties and nineties. That's

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Speaker 1: because people like to say salsa. Catch up is number three, right,

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Speaker 1: at least it's got mustard beat. For Pete's sake, What

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Speaker 1: is this the you you know yet of American households

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Speaker 1: have a bottle of ketchup in there? Well, it's his kitchens.

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Speaker 1: But will get to the fridge non fridge thing later. So, yes,

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Speaker 1: everybody loves ketchup. Especially in America because it's obviously an

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Speaker 1: American invention. Everybody knows that John Wayne's grandfather inventing ketchup

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Speaker 1: while he was sailing his forward truck down the Mississippi River,

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Speaker 1: and one day a magical bottle Budweiser came and whispered

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Speaker 1: the recipians here, and they commemorated the event by tuning

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Speaker 1: off fireworks. I love it, and that's how ketchup was born.

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Speaker 1: Everybody knows that fireworks right pretty neat. No, that's not true.

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Speaker 1: Although I take a little bit of issue with this

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Speaker 1: because ketchup was first created in Asia and China, and

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Speaker 1: about I should say, I saw they think maybe the

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Speaker 1: Chinese got it from the Vietnamese. Yeah, I saw that too. Um.

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Speaker 1: But as you will see, these recipes that were originally

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Speaker 1: for preserving fish, it's hey, they didn't have tomatoes at all.

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Speaker 1: Came in America much later. But it's so not like

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Speaker 1: ketchup to me, it's you can't even trace it back

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Speaker 1: and say like, yep, that's ketchup. That's the point. And

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Speaker 1: even linking these things, because you can link them like

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Speaker 1: it's it. That's the fascinating thing to me about it.

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Speaker 1: It's like American ketchup. What we think of his ketch

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Speaker 1: up here in the States, like hinz fifty seven stuff, right,

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Speaker 1: is it's a species that evolved, not hine fifty seven sauce,

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Speaker 1: but Hinz ketchup. What everybody thinks of his ketchup. Right,

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Speaker 1: It's a species that evolved from an ancestor. That that is,

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Speaker 1: it can directly trace its lineage right back to this

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Speaker 1: ketchup in in Asia, so much so that the word

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Speaker 1: ketchup is an anglicization of either a melee word that

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Speaker 1: was borrowed from the Cantonese or a hokey in South

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Speaker 1: China Fujian province word. Either way, it was something like

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Speaker 1: catch you, and it meant a fermented fish paste. It's

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Speaker 1: like when when you go to the store today and

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Speaker 1: you buy fish sauce. That's that's that was, that's the

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Speaker 1: progenitor of ketchup. That's where ketchup came from. Yeah, I mean,

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Speaker 1: I guess that makes sense. It's just to me, it's

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Speaker 1: changed so much. It's almost like, Uh, you should just

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Speaker 1: draw a line, and I guess that line would be

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Speaker 1: pre tomato and post tomato. I think, yeah, I think

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Speaker 1: that's pretty fair to say, yeah, pre tomato and post tomato,

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Speaker 1: you can. You can definitely draw a line because if

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Speaker 1: you look at Hinz Ketchup bottles, it says clearly tomato Ketchup.

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Speaker 1: And there's this really great I think it was a

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Speaker 1: Fast Code design article by a guy named John Brownlee

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Speaker 1: who points out, like, why would they even bother putting

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Speaker 1: tomato on the label. Of course it's tomato ketchup, you idiot.

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Speaker 1: And the reason is because that's a throwback to a

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Speaker 1: time when ketchup didn't have tomato and it had things like, um,

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Speaker 1: sardines and anchovies, well not sardines by anchovies. So I

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Speaker 1: like that there were sardines that there were you name it.

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Speaker 1: And it was probably in Ketchup at some point, so Asia,

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Speaker 1: maybe Southeast Asia, maybe China. The Brits encountered this on

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Speaker 1: some of their wild trips abroad, uh and as many

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Speaker 1: things brought at home, said we love this stuff, let's

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Speaker 1: try and replicate it. Uh. And then in seventeen thirty

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Speaker 1: two was one of the first published recipes in the

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Speaker 1: UK Ketchup in Paste by Richard Bradley. Yeah, Ricky Bradley,

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Speaker 1: and he did reference the the East Indies as its origin. Yeah,

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Speaker 1: and then it was still pre tomato. Sure. Yeah, it

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Speaker 1: was a very pretty a faithful recreation of the fish

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Speaker 1: sauce that they found the catsie. Um. I'm pretty sure

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Speaker 1: that's how you say it. I would be very interested

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Speaker 1: to know how to pronounce it um correctly. But it was.

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Speaker 1: It was a faithful recreation of it, which was basically

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Speaker 1: like preserve fish and a sort of brine with some

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Speaker 1: spices thrown in, um, maybe a little mace, some salt,

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Speaker 1: some pepper, maybe something like lemon peel. And then yeah,

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Speaker 1: if you like fish sauce, you would love the original

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Speaker 1: ketchup because it's basically the same thing. Right, Well, I

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Speaker 1: do like the sauce, but it's um. You gotta use

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Speaker 1: it liberally and it's only for certain things. Yeah, yeah,

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Speaker 1: you know you don't want to just like go throwing

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Speaker 1: fish sauce on on everything. I don't know, man, if

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Speaker 1: you love fish sauce, it's it's like it's like with Ketchup,

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Speaker 1: people will put catchup on just about anything. Well we'll

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Speaker 1: get to that. So so at first the Brits are like,

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Speaker 1: blind me, this is really good stuff. Well that's a

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Speaker 1: good accent. But I I'm not that big on anchovies.

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Speaker 1: What else can we replace it with? So they started

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Speaker 1: making their own kind of offshoots of ketchup where they

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Speaker 1: replace the anchovies with other stuff. Yeah, I mean ushrooms, walnuts, Uh,

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Speaker 1: what else? Elderberry, yeah, oysters. Yeah. And what they were

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Speaker 1: going for was that ou mommy flavor. They didn't know

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Speaker 1: it at the time, because umami wasn't discovered until with

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Speaker 1: the sixties. I think, Yeah, everybody kind of knew that

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Speaker 1: it was a thing, but no one had actually like

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Speaker 1: sussed it out or named it. But that's what they

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Speaker 1: were going for, was that savory, meaty flavor that you

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Speaker 1: would get from something like fer minute anchovies, and they

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Speaker 1: were trying to recreate it, and they did. I mean,

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Speaker 1: like apparently mushroom catchup uh tasted a lot like Worcestershire

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Speaker 1: sauce um and then uh, you know, walnut catch up.

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Speaker 1: Apparently Jane Austen was a big fan of that. And

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Speaker 1: if you're sitting there thinking of putting this on like

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Speaker 1: your hot dog, hot dogs weren't invented yet. They that's

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Speaker 1: not what people were using it for. They were using

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Speaker 1: it as like a base for stews or um like

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Speaker 1: meat pies. Things like that. It was like a sauce.

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Speaker 1: It was a base. It was something that that you

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Speaker 1: were taking bland food and making it savory with this

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Speaker 1: bottle of this stuff that was made from fermented something

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Speaker 1: or other. Well, and they would based it on they

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Speaker 1: would use it like we can use barbecue sauce. They

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Speaker 1: would baste it on things while they're cooking um which

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Speaker 1: I just can't imagine that like basting tomato based. Well,

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Speaker 1: this is before's tomato, I guess, but this is when

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Speaker 1: it was mushroom based. Yeah, but you mentioned umami and

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Speaker 1: your buddy Malcolm Gladwell but an article for The New

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Speaker 1: Yorker and kind of throwing out the question like why

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Speaker 1: are there so many kinds of mustard yet to ketch

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Speaker 1: up as kind of ketchup and his answer was because

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Speaker 1: it satisfies all the fundamental taste all five sweet, salty, sour, bitter,

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Speaker 1: and umami. Another answer is that there actually are a

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Speaker 1: ton of different kinds of ketchup. Well, yeah, I would

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Speaker 1: this has been as there are mustard. Uh so America

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Speaker 1: is who first, because tomatoes are are native to North

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Speaker 1: America and this is where people first started using tomatoes

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Speaker 1: the base. Yeah, but chuck. It took a really long,

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Speaker 1: circuitous route to get to that point and the reason why.

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Speaker 1: In America people were making ketchup, but they were still

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Speaker 1: doing things like using walnuts and using mushrooms and oysters

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Speaker 1: as the base of it. Right, they still weren't using tomatoes,

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Speaker 1: even the tomatoes were everywhere, and that was because the

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Speaker 1: Europeans and American colonists or European colonists considered tomatoes poisonous,

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Speaker 1: so they didn't eat tomatoes. They I think they used

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Speaker 1: them as like ornamental plants or something like that. Finally

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Speaker 1: some people started to like try them and tried to

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Speaker 1: convince other people, and then they went through a little

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Speaker 1: period where they were considered medicine. And then finally somebody

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Speaker 1: started adding them too to catch up. And the first

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Speaker 1: tomato catchup recipe appears in an American cookbook to depending

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Speaker 1: on who you ask, either in eighteen twelve or eighteen

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Speaker 1: o one. Yeah, the eighteen twelve when uh, well, yeah,

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Speaker 1: that's the one I found was eighteen twelve, But it

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Speaker 1: still didn't really really take off until post Civil War, uh,

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Speaker 1: And this is eighteen seventy one, when a man named

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Speaker 1: Henry Hines he got together with a doctor, isn't that right? Yes,

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Speaker 1: that guy um Dr Wiley. I can't remember his first name,

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Speaker 1: but he shows up in our f D A does

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Speaker 1: does the FDA protect Americans? Remember that guy who put

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Speaker 1: together that group of people who would like eat preservatives

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Speaker 1: until they were poisoned to find out whether something was

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Speaker 1: poisonous or not. That was the guy who set up

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Speaker 1: that squad. Yeah, Dr Harvey Washington Wiley. Yeah, So his

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Speaker 1: whole deal was for for a while there. Ketchup was

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Speaker 1: had some really nasty chemicals in it. Uh, some of

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Speaker 1: them had and these were all preservatives. Some of it

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Speaker 1: was cold tar um that gave it the red color uh,

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Speaker 1: and then sodium benzoit benzoate and that helped to retard spoilage.

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Speaker 1: So it was really nasty stuff and he kind of

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Speaker 1: first championed um that this stuff is harmful to your health.

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Speaker 1: So he got together with Henry J. Hines, who was

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Speaker 1: producing Ketchup in eighteen seventy six, and they were like,

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Speaker 1: you know what if you use really good because at

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Speaker 1: the time the ketchup they were making was from like

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Speaker 1: scraps of tomatoes that were kind of kind of like

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Speaker 1: junk tomatoes, and they said, you know, if you use

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Speaker 1: good ripe red tomatoes as your base, it has a

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Speaker 1: natural preservative in it called pecton um, and it really

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Speaker 1: you know, we got to ramp up the vinegar because

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Speaker 1: that'll help out with the spoilage, and all of a sudden,

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Speaker 1: we don't need to use chemicals anymore, right, which was

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Speaker 1: a huge breakthrough. And the reason why there are so

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Speaker 1: many preservatives in ketchup was because tomatoes have a pretty

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Speaker 1: short growing season. It's like mid augu to mid October,

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Speaker 1: and so the only time during the year you could

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Speaker 1: make fresh ketchup was those two months, and you couldn't

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Speaker 1: make a year's worth of ketchup. Like by this time,

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Speaker 1: people were buying millions of bottles of ketchup in America

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Speaker 1: alone a year, right, So you couldn't make all that

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Speaker 1: in two months. So you had to preserve the pulp.

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Speaker 1: But they took terrible standards and practices to preserving. So

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Speaker 1: when you opened up that tub of pulp, you know,

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Speaker 1: come July to make some to make some some new ketchup,

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Speaker 1: it was totally spoiled, ridden with bacteria. It was very

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Speaker 1: dangerous stuff to begin with, and that was the basis

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Speaker 1: that they used to start with. So it was really

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Speaker 1: bad stuff. And when Hines created this preservative free version

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Speaker 1: of Ketchup, it was a huge, huge breakthrough. Yeah, and uh,

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Speaker 1: way back in nine even created that iconic octagonal ketchup

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Speaker 1: bottle that you cannot buying stores anymore as far as

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Speaker 1: I know, but you can still get in restaurants. You

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Speaker 1: can take them from restaurants, just leave an extra good tip.

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Speaker 1: All right. So let's take a break here and we'll

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Speaker 1: get back and talk about this foul condiment right after this.

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Speaker 1: M h. All right, So today, catch up is basically tomatoes, salt, yeah, vinegar, okay,

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Speaker 1: onion powder or some spice, some kind of sweetener. Uh,

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Speaker 1: either a lot of sugar or a lot of corn

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Speaker 1: syrup or high fruit toast corn syrup. Yeah, it's I

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Speaker 1: think high fruit toast corn serves the standard. And I

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Speaker 1: think it was Hunts that first came out with a

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Speaker 1: a brand that didn't have high fruit toast corn syrup,

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Speaker 1: and they touted it all up and down the avenue

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Speaker 1: and Hines is far and away, like, since I don't

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Speaker 1: do catch up. I made the bad mistake of buying

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Speaker 1: the wrong ketchup one time for Emily. Oh what what

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Speaker 1: kind did you get it? I think it was hunts,

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Speaker 1: and you know she was like no, no, no, no, no,

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Speaker 1: it's like, don't bring any hunts and God forbid any

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Speaker 1: del Monty ketchup. It's outshold, it's Heinz Heinz Hines in

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Speaker 1: my house and uh it is far and away the

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Speaker 1: the leader. I think they have what like sixty or

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Speaker 1: so percent of the market share that's in the US.

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Speaker 1: They have about thirty of the global market. So like

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Speaker 1: not bad Hines is synonymous literally with Ketchup around the world.

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Speaker 1: That's everybody knows Hinz ketchup. Right. We should have gotten

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Speaker 1: them as a sponsor, Yeah, we should, But then we

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Speaker 1: wouldn't have been able to do a show about ketchup values.

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Speaker 1: Yeah we do, We really do, Chuck, congratulations to you

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Speaker 1: on your value and so um ketchup is much more standardized.

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Speaker 1: Depending on who you ask, it's either incredibly toxic or

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Speaker 1: actually has some health benefits. Could be both. Right, there's

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Speaker 1: a I said. I think I already said that. There

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Speaker 1: was a period where tomatoes were seen as medicine. Back

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Speaker 1: in the day. They had tomato pills. Yeah, they had

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Speaker 1: tomato pills, and actually they had ketchup pills too. There

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Speaker 1: was a doctor in Ohio who stole the ideas of

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Speaker 1: another doctor in Michigan and went to a guy who

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Speaker 1: was selling patent medicine and said, hey, man, tomatoes are

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Speaker 1: super healthy, and so by extension, ketchup should be super healthy.

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Speaker 1: And I believe that they do things like UM treat

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Speaker 1: indigestion by removing bile from the body, diarrhea, ketchup, got jaundice,

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Speaker 1: ketchup pills, right about rhematism or headaches? Well, so this

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Speaker 1: is where it starts to get a little wacky. Right.

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Speaker 1: They started selling Doctor Mills compound extract of tomato, and

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Speaker 1: they were successful. It's just back in eighteen thirty five,

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Speaker 1: and they were successful in a bunch of imitators came

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Speaker 1: on the market, and UM, all of a sudden it

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Speaker 1: was not so so great any longer. Well, no, because

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Speaker 1: a lot of them didn't even have tomatoes in them.

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Speaker 1: They were fraudulent ketchup pills, or they were laxatives acting

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Speaker 1: as laxatives, and so that caused the great tomato pill

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Speaker 1: market crash of eighteen forty. But today we're much smarter

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Speaker 1: and rather than catchup pills, we take tomato pills also

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Speaker 1: known as lacapine supplements. Yeah, because like apinas, that's the

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00:20:46,040 --> 00:20:50,040
Speaker 1: good stuff that you're looking for that has been shown

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Speaker 1: to help cancer patients specifically. I think the one that

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Speaker 1: they've actually proven is prostate cancer, right, so they haven't

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Speaker 1: proven it, but that one's shown there's been the most

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Speaker 1: like positive studies, but even still the jury is still

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00:21:03,760 --> 00:21:07,040
Speaker 1: out on that one. But but yes, prestate cancer is

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Speaker 1: the one that they roundly point to and say, lycopene

337
00:21:10,320 --> 00:21:12,840
Speaker 1: really helps with this, and at least some studies have

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00:21:12,920 --> 00:21:18,719
Speaker 1: shown that they, like a pine, somehow disrupts communication between

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Speaker 1: cancer cells and um it. It retards the growth of

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Speaker 1: blood vessels to the cancer cells, so they don't get

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Speaker 1: they can't grow as well. And apparently the body produces

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Speaker 1: like apene naturally, but also readily absorbs and uses it too.

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Speaker 1: And one of the great sources of lycopene is tomatoes.

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Speaker 1: Lecopeine gives tomatoes, among other things, it's red color. But

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Speaker 1: the amazing thing about it is, if you eat a

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Speaker 1: raw tomato right now, you're not going to absorb as

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Speaker 1: much like a pine as if you ate some ketchup

348
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Speaker 1: right now. It's gotta be cooked. Yeah, it releases the likecopiner,

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Speaker 1: it makes it more readily available to human body. We

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Speaker 1: should say yeah, but they also say, even if it

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Speaker 1: does help, it's like, you know, a little catchup on

352
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Speaker 1: a hamburger is not nearly enough to really do you

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Speaker 1: a lot of good. You know, it's something like um

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Speaker 1: uh to two point five milligrams of lycopene in a

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Speaker 1: table spoonful ketchup. You say, well, I'll just eat a

356
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Speaker 1: bunch of ketchup. The problem is is if you eat,

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Speaker 1: say like a half a cup about seven tablespoons of ketchup,

358
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Speaker 1: but you just have to be a weirdo anyway to

359
00:22:26,760 --> 00:22:29,720
Speaker 1: do that, you're getting about three quarters of your daily

360
00:22:29,760 --> 00:22:33,680
Speaker 1: sodium intake and four key spoons of added sugar as well,

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Speaker 1: where you're just better off like eating some tomato sauce instead. Yeah.

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Speaker 1: But the point is if lycopene helps humans, which the

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Speaker 1: jury is still out, but it looks like it's possible,

364
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Speaker 1: then catch up actually can help humans by giving a

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Speaker 1: little extra lycopene. That's right, just catch up in your

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Speaker 1: on your tomato sauce. Yeah, and all these things can

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Speaker 1: add up time. So Ketchup was was selling well in

368
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Speaker 1: America post Civil War you got the tomato going. Now

369
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Speaker 1: everyone loves it. But there was a problem early on

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Speaker 1: with ketchup that took a long long time to fully solve.

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Speaker 1: Um and I bet you they're still sort of working

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Speaker 1: on it. Is that ketch up. Anyone who grew up

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Speaker 1: in the seventies and eighties and loved ketchup at a

374
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Speaker 1: diner would have a hard time getting the ketchup out

375
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Speaker 1: of that glass bottle, and they were There were all

376
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Speaker 1: kinds of tricks. I remember. One of them was that

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Speaker 1: if you tapped on the fifty seven and the on

378
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Speaker 1: the label was that it that it would come out better.

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Speaker 1: Then you had the jackass who would just smashed the

380
00:23:45,400 --> 00:23:49,240
Speaker 1: bottom of it until ketchup would shoot out all across

381
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Speaker 1: the table. That works but not well, or the more

382
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Speaker 1: sheepish person at the diner might stick a butter knife

383
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Speaker 1: in there and be like, die ketchup and go and

384
00:24:00,560 --> 00:24:02,960
Speaker 1: coax it out. And the reason all this is happening

385
00:24:03,960 --> 00:24:05,800
Speaker 1: is because catch up and this is a good little

386
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Speaker 1: dinner party. Factoid. UH is a non Newtonian fluid. So

387
00:24:11,840 --> 00:24:15,880
Speaker 1: if you ever change your oil or or even pour

388
00:24:16,000 --> 00:24:18,760
Speaker 1: water out of a cup, you will notice that all

389
00:24:18,840 --> 00:24:22,199
Speaker 1: pours out at the same rate. It has a single viscosity.

390
00:24:22,200 --> 00:24:28,639
Speaker 1: It's a Newtonian fluid Newton's like catch up. It can

391
00:24:28,680 --> 00:24:31,200
Speaker 1: start to come out very slowly and then all of

392
00:24:31,240 --> 00:24:33,080
Speaker 1: a sudden it starts picking up steam and coming out

393
00:24:33,080 --> 00:24:36,600
Speaker 1: of that bottle. And that's when you know you're really cooking. Uh.

394
00:24:36,800 --> 00:24:41,320
Speaker 1: That's has different external forces acting upon it to either

395
00:24:41,440 --> 00:24:47,960
Speaker 1: increase or decrease that viscosity. Right, So it has multiple viscosities,

396
00:24:48,000 --> 00:24:51,680
Speaker 1: which makes it a non Newtonian fluid. Right, And when

397
00:24:51,720 --> 00:24:55,840
Speaker 1: you when you put force on its, specifically sheer force,

398
00:24:56,960 --> 00:25:01,840
Speaker 1: it changes the viscosity. It actually decreases the viscosity of

399
00:25:01,840 --> 00:25:04,879
Speaker 1: the ketchup, which increases the flow rate, which means it

400
00:25:04,880 --> 00:25:07,159
Speaker 1: comes out of the bottle faster. And one of the

401
00:25:07,200 --> 00:25:11,560
Speaker 1: ways that you can introduce sheer force s h e

402
00:25:11,640 --> 00:25:15,520
Speaker 1: A r um is to tap on the bottle. That

403
00:25:15,600 --> 00:25:20,240
Speaker 1: concussive force loluses or changes the viscosity and the ketchup

404
00:25:20,280 --> 00:25:25,439
Speaker 1: flows more quickly. So it actually is true. Yeah, that

405
00:25:25,600 --> 00:25:28,920
Speaker 1: tapping on the embossed fifty seven, the one that was

406
00:25:28,960 --> 00:25:32,840
Speaker 1: like embossed on the bottle, that's that's the perfect spot

407
00:25:33,080 --> 00:25:36,359
Speaker 1: to tap because if you hit it with the heel

408
00:25:36,440 --> 00:25:39,640
Speaker 1: of your palm onto the rear of the bottle, if

409
00:25:39,680 --> 00:25:43,680
Speaker 1: you hit it, if you write, if you do that lightly,

410
00:25:44,119 --> 00:25:47,960
Speaker 1: all you're doing is is reducing the viscosity of the

411
00:25:48,040 --> 00:25:50,639
Speaker 1: ketchup right in the rear. But the stuff toward the

412
00:25:50,680 --> 00:25:52,359
Speaker 1: neck of the bottle that you're trying to get out,

413
00:25:52,600 --> 00:25:56,560
Speaker 1: it remains highly viscous. Right. If you tap towards the

414
00:25:56,560 --> 00:25:59,199
Speaker 1: neck of the bottle, you're going to reduce the viscosity

415
00:25:59,200 --> 00:26:01,520
Speaker 1: of the ketchup that's up there in front, and it'll

416
00:26:01,520 --> 00:26:03,800
Speaker 1: start to slide out if you hit that thing on

417
00:26:03,880 --> 00:26:07,639
Speaker 1: the bottom hard enough that you change the viscosity of

418
00:26:07,680 --> 00:26:10,120
Speaker 1: all the catch up inside. Yeah, it's gonna come shooting out,

419
00:26:10,200 --> 00:26:12,240
Speaker 1: and you're gonna look like an idiot. All your friends

420
00:26:12,240 --> 00:26:16,360
Speaker 1: are gonna laugh at you, and you'll die alone. That's right.

421
00:26:16,400 --> 00:26:18,760
Speaker 1: So they had a problem with this, and they thought

422
00:26:19,400 --> 00:26:22,639
Speaker 1: in night, what about ketchup packets. This kind of solves

423
00:26:22,640 --> 00:26:25,960
Speaker 1: that problem. You can squeeze it out, uh, And they said, yeah,

424
00:26:25,960 --> 00:26:28,320
Speaker 1: that's kind of neat. It might do well for restaurants,

425
00:26:28,320 --> 00:26:31,520
Speaker 1: but no one's gonna have a ziploc bag full of

426
00:26:31,960 --> 00:26:35,199
Speaker 1: ketchup packets in their fridge unless you're my mom, and

427
00:26:35,240 --> 00:26:39,480
Speaker 1: they're from like eight different fast food restaurants. Uh, God

428
00:26:39,480 --> 00:26:43,600
Speaker 1: bless her um, so that you know those are still around.

429
00:26:43,600 --> 00:26:46,800
Speaker 1: But it finally it took till night three to come

430
00:26:46,840 --> 00:26:50,440
Speaker 1: up with the plastic squeeze bottle, which still didn't fully

431
00:26:50,480 --> 00:26:53,680
Speaker 1: work um because, as this our own article points out,

432
00:26:54,920 --> 00:26:58,320
Speaker 1: they made funny farting noises, which I guess is unseemly

433
00:26:58,359 --> 00:27:01,680
Speaker 1: at a dinner table. Sure. Uh. And then that what

434
00:27:01,800 --> 00:27:07,359
Speaker 1: the industry insiders called serum, that thin, watery kind of

435
00:27:07,400 --> 00:27:11,080
Speaker 1: gross stuff that nobody wants on their their hamburger hot

436
00:27:11,119 --> 00:27:14,760
Speaker 1: dog catchup juice. Yeah, toward the end, that serum comes

437
00:27:14,760 --> 00:27:17,720
Speaker 1: out and nobody wants that. So those squeeze bottles weren't

438
00:27:17,760 --> 00:27:21,400
Speaker 1: the ultimate solve. Yeah, it's just it's basically just separated

439
00:27:21,440 --> 00:27:27,400
Speaker 1: water separated from the ketchup solids. And there's their actual

440
00:27:27,960 --> 00:27:33,960
Speaker 1: academic papers on this conundrum, this problem with serum separation

441
00:27:34,000 --> 00:27:36,320
Speaker 1: and catchup. No, I'm sure people trying to figure out

442
00:27:36,400 --> 00:27:39,439
Speaker 1: how to how to get get around it. They I

443
00:27:39,480 --> 00:27:43,520
Speaker 1: think they've hybridized a new kind of tomato that um

444
00:27:43,560 --> 00:27:46,919
Speaker 1: allows for less serum separation once processed in to catch up.

445
00:27:46,960 --> 00:27:49,240
Speaker 1: Even what couldn't you to shake it up. I'm a novice,

446
00:27:49,320 --> 00:27:51,720
Speaker 1: but yeah, you do. You do shake it up, and

447
00:27:51,800 --> 00:27:56,159
Speaker 1: it typically works. But and I think two thousand two

448
00:27:56,560 --> 00:27:59,720
Speaker 1: Hinds and Hunts and apparently Hunts was working on at first,

449
00:28:00,040 --> 00:28:03,400
Speaker 1: and Heinz got wind of it and started their own project.

450
00:28:03,640 --> 00:28:08,880
Speaker 1: But almost simultaneously, Hinds and Hunts released Um, a new

451
00:28:08,920 --> 00:28:12,120
Speaker 1: type of squeeze bottle that you could stand upside down.

452
00:28:12,560 --> 00:28:16,440
Speaker 1: Such up stayed towards the bottom right, and it was

453
00:28:16,480 --> 00:28:21,000
Speaker 1: actually designed to catch the ketchup juice, the serum and

454
00:28:21,119 --> 00:28:24,600
Speaker 1: remix it back into the ketchup solids as it flowed out.

455
00:28:25,040 --> 00:28:30,639
Speaker 1: That's right. A the dude named Paul Brown Um is

456
00:28:30,680 --> 00:28:34,439
Speaker 1: the hero too many because he created the silicone valve

457
00:28:35,200 --> 00:28:36,920
Speaker 1: and it wasn't just for ketchup. In fact, I don't

458
00:28:36,920 --> 00:28:39,640
Speaker 1: even know if it was. Originally it was for shamp

459
00:28:39,800 --> 00:28:42,080
Speaker 1: It was for shampoos. I think that he was trying

460
00:28:42,120 --> 00:28:43,720
Speaker 1: to come up with well that makes sense, but he's

461
00:28:43,720 --> 00:28:47,840
Speaker 1: a hero to catchup lovers. So these these uh liquid valves,

462
00:28:47,880 --> 00:28:51,400
Speaker 1: they had right angle slits cut into the valve, so

463
00:28:51,440 --> 00:28:54,080
Speaker 1: when you squeeze a bottle, it flows out nice and neat,

464
00:28:54,440 --> 00:28:56,840
Speaker 1: and then they close back up. When you stop squeezing,

465
00:28:56,880 --> 00:29:00,000
Speaker 1: which seals it back up inside the bottle, and then

466
00:29:00,320 --> 00:29:03,600
Speaker 1: revolutionary it's a dome that has the slits cut into

467
00:29:03,640 --> 00:29:05,960
Speaker 1: the side of it, and then around the dome, it's

468
00:29:06,000 --> 00:29:08,840
Speaker 1: a place where the serum collects, and then as the

469
00:29:08,920 --> 00:29:11,440
Speaker 1: ketchup is moving out, it's supposed to mix back in together.

470
00:29:11,600 --> 00:29:13,800
Speaker 1: So funny how much science has gone into this right

471
00:29:13,960 --> 00:29:16,480
Speaker 1: just to get the ketchup right, and it still isn't perfect.

472
00:29:16,520 --> 00:29:19,520
Speaker 1: Like you, you, anybody who uses this bottle knows that

473
00:29:19,640 --> 00:29:21,760
Speaker 1: you still get ketchup juice when you first scored it,

474
00:29:21,840 --> 00:29:25,440
Speaker 1: unless you shake it first. Yeah, and even then you're

475
00:29:25,440 --> 00:29:27,520
Speaker 1: still gonna get a little serum. It's just a fact

476
00:29:27,560 --> 00:29:30,400
Speaker 1: of life, you know. You just you don't want to

477
00:29:30,960 --> 00:29:32,560
Speaker 1: You don't want to do it on a bad day

478
00:29:32,600 --> 00:29:34,640
Speaker 1: because that can be the thing that that's straw that

479
00:29:34,720 --> 00:29:37,320
Speaker 1: just breaks the camels back, you know, where you just

480
00:29:37,760 --> 00:29:41,520
Speaker 1: suddenly you're sobbing standing in your kitchen holding that squeeze

481
00:29:41,520 --> 00:29:43,840
Speaker 1: bottle of ketchup. See, that's why you go for mayonnaise

482
00:29:43,880 --> 00:29:46,840
Speaker 1: because although it is a non Newtonian fluid, uh, there's

483
00:29:46,840 --> 00:29:49,840
Speaker 1: no mannaise serum. Did you finish your cupie, manonnaise. Yet

484
00:29:50,080 --> 00:29:52,040
Speaker 1: I did, and I need to go to the little

485
00:29:52,040 --> 00:29:53,920
Speaker 1: martin near my house to see if they have more,

486
00:29:54,520 --> 00:29:59,400
Speaker 1: any any halfway decent Asian market will have it. I'm

487
00:29:59,400 --> 00:30:02,400
Speaker 1: sure they do. I mean you can buy uh macha

488
00:30:02,440 --> 00:30:04,800
Speaker 1: powder and eel, so I'm sure by this stuff we

489
00:30:04,880 --> 00:30:08,040
Speaker 1: will have alright. So two thousand two is when that

490
00:30:08,400 --> 00:30:12,200
Speaker 1: new valve was introduced by Hines and Hunts. Uh. It

491
00:30:12,280 --> 00:30:15,920
Speaker 1: doesn't mention poor del Monty. I wouldn't feel too bad

492
00:30:15,920 --> 00:30:17,680
Speaker 1: for them though they're still They're still sell a lot

493
00:30:17,680 --> 00:30:20,480
Speaker 1: of Ketchup. Yeah, they're still making that money. You know.

494
00:30:21,000 --> 00:30:22,600
Speaker 1: I want to know. I want to hear from people

495
00:30:22,600 --> 00:30:24,240
Speaker 1: though that are like, no, I'm a del Montey man.

496
00:30:25,720 --> 00:30:28,600
Speaker 1: There's somebody somebody out there. We want to hear from

497
00:30:28,600 --> 00:30:34,000
Speaker 1: the legit ones, not hipster ones. Yeah. Yeah, like I

498
00:30:34,120 --> 00:30:40,840
Speaker 1: like Mallard and del Monty Ketchup and PBR I don't um.

499
00:30:40,960 --> 00:30:43,560
Speaker 1: So two thousand two was when that was admitted and

500
00:30:43,600 --> 00:30:47,160
Speaker 1: then I'm sorry, implemented, and then there was that still

501
00:30:47,200 --> 00:30:50,920
Speaker 1: final problem apparently with Ketchup, where you get to the

502
00:30:50,920 --> 00:30:52,920
Speaker 1: bottom of the bottle of those squeeze bottles and you

503
00:30:52,960 --> 00:30:55,600
Speaker 1: can't get it all out. And that was solved with

504
00:30:55,680 --> 00:30:58,400
Speaker 1: a little bit of technology courtesy of m I T

505
00:30:59,160 --> 00:31:02,680
Speaker 1: called liquid lied. Yeah. I don't know if they've implemented

506
00:31:02,720 --> 00:31:06,640
Speaker 1: this yet. It sounds like, um, adding something that is

507
00:31:07,040 --> 00:31:11,840
Speaker 1: really unnecessary that could conceivably be toxic. Oh is it

508
00:31:11,880 --> 00:31:14,520
Speaker 1: not in there yet? I don't believe so. From the

509
00:31:14,520 --> 00:31:16,880
Speaker 1: House Stuff Works article makes it sound like they've invented

510
00:31:16,880 --> 00:31:18,800
Speaker 1: it and they're planning on it. Got you haven't put

511
00:31:18,800 --> 00:31:21,320
Speaker 1: it in yet? Yeah. So the thing with liquid glide,

512
00:31:21,320 --> 00:31:23,520
Speaker 1: I looked up what that was all about, and I

513
00:31:23,560 --> 00:31:26,320
Speaker 1: think the deal is is it essentially sort of is

514
00:31:26,320 --> 00:31:29,200
Speaker 1: a coating on the inside of the bottle that makes

515
00:31:29,280 --> 00:31:33,880
Speaker 1: the inside of the bottle pre wet in a way. Okay,

516
00:31:34,640 --> 00:31:40,040
Speaker 1: that's slippery. That um that What was it that Clark

517
00:31:40,080 --> 00:31:42,840
Speaker 1: Griswold came up with in Christmas vacation? That was like

518
00:31:43,160 --> 00:31:46,280
Speaker 1: a silicone that he ended up putting on the that's

519
00:31:46,360 --> 00:31:50,400
Speaker 1: liquid glide. Yeah. Basically I thought if there was gonna

520
00:31:50,400 --> 00:31:53,120
Speaker 1: be any vacation reference in this, it would be real

521
00:31:53,160 --> 00:31:56,480
Speaker 1: to me to catch a betty What was that one?

522
00:31:56,520 --> 00:31:59,760
Speaker 1: And that was when he spooned. Yeah, he spooned the

523
00:31:59,800 --> 00:32:01,280
Speaker 1: catch up on the sandwich and it was kind of

524
00:32:01,320 --> 00:32:04,920
Speaker 1: this chunky uh in real to me to catch up,

525
00:32:04,960 --> 00:32:09,160
Speaker 1: and he went, nothing but the best clark uh so

526
00:32:09,280 --> 00:32:14,800
Speaker 1: liquid glide. By all accounts is they say food safe. Um,

527
00:32:15,080 --> 00:32:18,000
Speaker 1: but I always wonder about this stuff, Like I don't

528
00:32:18,000 --> 00:32:22,200
Speaker 1: trust the FDA, So I'm not gonna say that I don't.

529
00:32:22,200 --> 00:32:25,480
Speaker 1: I don't fully trust the FDA in all cases. So

530
00:32:26,320 --> 00:32:30,320
Speaker 1: I just can't imagine that that this that we haven't

531
00:32:30,360 --> 00:32:34,520
Speaker 1: been poisoning ourselves all along with food containers. You know,

532
00:32:34,560 --> 00:32:37,480
Speaker 1: don't you wonder like if there's going to be that

533
00:32:37,840 --> 00:32:42,640
Speaker 1: revelation that like it's a cookbook moment or soil and

534
00:32:42,720 --> 00:32:45,760
Speaker 1: green as humans, just that that moment where we come

535
00:32:45,800 --> 00:32:52,320
Speaker 1: to realize that this beep whateverything it is is this

536
00:32:52,400 --> 00:32:55,320
Speaker 1: is the thing that's been giving everyone who's ever had

537
00:32:55,400 --> 00:32:59,000
Speaker 1: cancer since it's been invented cancer, you know, like this

538
00:32:59,080 --> 00:33:01,920
Speaker 1: is the smoking one. Uh. Don't you just think that

539
00:33:01,960 --> 00:33:05,280
Speaker 1: there's got to be I assume it's just plastics in general.

540
00:33:05,560 --> 00:33:07,840
Speaker 1: I think it's a mix of a lot of things

541
00:33:07,880 --> 00:33:14,479
Speaker 1: of modern manufacturing, so and farming and pesticides and I mean,

542
00:33:14,520 --> 00:33:19,320
Speaker 1: you name it so depressing. Should we take a break. Yeah,

543
00:33:19,520 --> 00:33:21,360
Speaker 1: maybe we can pull this one back from the brink.

544
00:33:21,400 --> 00:33:24,440
Speaker 1: All right, we're gonna get to catch up versus cats up,

545
00:33:24,480 --> 00:33:48,760
Speaker 1: which I know everyone wants to know about. All right, Chuck,

546
00:33:48,800 --> 00:33:51,080
Speaker 1: we shouldn't put it off any longer, all right, hit me?

547
00:33:51,680 --> 00:33:54,520
Speaker 1: So catch up k E T C h U p

548
00:33:55,040 --> 00:33:59,120
Speaker 1: y versus cats up c A T s up. Weird

549
00:33:59,760 --> 00:34:01,960
Speaker 1: the a hou stuff Works article I didn't see. I

550
00:34:02,000 --> 00:34:04,920
Speaker 1: didn't actually look, but I didn't see this anywhere else.

551
00:34:05,360 --> 00:34:08,759
Speaker 1: Is that they're pronounced the same, correct. Have you ever

552
00:34:08,800 --> 00:34:12,480
Speaker 1: heard that? So you you've seen people say ketchup and

553
00:34:12,560 --> 00:34:14,560
Speaker 1: you knew that in their mind they saw the word

554
00:34:14,719 --> 00:34:20,680
Speaker 1: cats up. All right, I did not realize that. I yes,

555
00:34:20,760 --> 00:34:23,800
Speaker 1: but I always say ketchup. I say cats up like mockingly,

556
00:34:25,239 --> 00:34:27,840
Speaker 1: but I that's how I pronounce it, you know. But

557
00:34:27,880 --> 00:34:35,800
Speaker 1: apparently the they're both just bastardizations anglicizations of whatever word

558
00:34:37,320 --> 00:34:41,880
Speaker 1: catchup originally comes from either that Fujian um word or

559
00:34:42,080 --> 00:34:48,200
Speaker 1: the Malaysian word for for again that that anchovy fermented paste.

560
00:34:49,000 --> 00:34:54,640
Speaker 1: And so I think Hines used ketchup starting pretty early on. Correct. Yes,

561
00:34:54,760 --> 00:34:57,640
Speaker 1: So that's an interesting story, and you just basically told

562
00:34:57,680 --> 00:35:01,359
Speaker 1: the whole thing. Well, yeah, it came Hines, even though

563
00:35:01,400 --> 00:35:05,600
Speaker 1: they're like the global the global leader in in ketchup.

564
00:35:05,840 --> 00:35:08,360
Speaker 1: They came to the market pretty late, like thirty years

565
00:35:08,400 --> 00:35:13,280
Speaker 1: after Ketchup was sold and mass produced in the US.

566
00:35:13,840 --> 00:35:17,279
Speaker 1: Hines came along finally, and they wanted to distinguish themselves

567
00:35:17,560 --> 00:35:20,520
Speaker 1: from their competitors, so they used ketchup. But ketchup wasn't

568
00:35:20,520 --> 00:35:22,680
Speaker 1: a new word. It was the original word. If you

569
00:35:22,719 --> 00:35:25,240
Speaker 1: look back at like some of those eighteenth century recipes,

570
00:35:25,600 --> 00:35:28,839
Speaker 1: it's ketchup k E T c h up. And then

571
00:35:28,880 --> 00:35:32,520
Speaker 1: apparently sometime in the eighteenth century people started calling it

572
00:35:32,600 --> 00:35:36,640
Speaker 1: cats up, and so that was the preferred term spelling.

573
00:35:37,680 --> 00:35:42,120
Speaker 1: And then Hines distinguished themselves and brought ketchup spelling. This

574
00:35:42,360 --> 00:35:46,120
Speaker 1: the popularized spelling with the K back. Because they got

575
00:35:46,160 --> 00:35:49,279
Speaker 1: market share, that became the norm exactly. And then so

576
00:35:49,360 --> 00:35:52,120
Speaker 1: it was del Monte, who was the big outlier for

577
00:35:52,280 --> 00:35:56,280
Speaker 1: years and years and years had when they finally said,

578
00:35:57,640 --> 00:36:02,200
Speaker 1: all right, no more cats up, go home with ketchup,

579
00:36:02,440 --> 00:36:05,759
Speaker 1: and they did. What about this other thing that I

580
00:36:05,800 --> 00:36:10,200
Speaker 1: know a lot of people have argued over um for generations,

581
00:36:10,400 --> 00:36:15,520
Speaker 1: is fridge or no fridge? So I mean, it's got

582
00:36:15,560 --> 00:36:18,400
Speaker 1: a lot of vinegren. It it's supposedly as far as

583
00:36:18,480 --> 00:36:22,440
Speaker 1: Hinz is concerned. They say it's it's shelf stable, meaning

584
00:36:22,480 --> 00:36:25,640
Speaker 1: that even after you open it, it's got enough stuff

585
00:36:25,640 --> 00:36:30,080
Speaker 1: in it that it's going to stay fine right outside

586
00:36:30,080 --> 00:36:32,480
Speaker 1: of the fridge. But they still recommend keeping it in

587
00:36:32,520 --> 00:36:36,160
Speaker 1: the fridge. Yeah, they say this is direct quote from Hines.

588
00:36:37,040 --> 00:36:41,600
Speaker 1: Whoever the the latest Hinds Air is. I think it's

589
00:36:41,680 --> 00:36:45,040
Speaker 1: John Kerry. Oh right, wasn't that wouldn't his wife the

590
00:36:45,120 --> 00:36:49,560
Speaker 1: Hinds Air? Yeah, Teresa, Teresa Hines? Right? So John Kerry

591
00:36:49,640 --> 00:36:53,160
Speaker 1: says because of its natural cidity, it shall stable. However,

592
00:36:53,800 --> 00:36:57,080
Speaker 1: it's stability after opening can be affected by storage conditions,

593
00:36:57,080 --> 00:36:59,880
Speaker 1: so we recommend, like any process food, it be refrigerated

594
00:36:59,920 --> 00:37:03,839
Speaker 1: after opening. So, in other words, if you live in Yuma, Arizona,

595
00:37:04,360 --> 00:37:06,719
Speaker 1: you might not want to keep your catchup in and

596
00:37:06,800 --> 00:37:09,080
Speaker 1: you don't have air conditioning. You might not want to

597
00:37:09,160 --> 00:37:13,239
Speaker 1: keep your catchup on the table, but you probably could

598
00:37:13,280 --> 00:37:15,560
Speaker 1: if you really wanted to. But if you lived in

599
00:37:15,680 --> 00:37:19,400
Speaker 1: southern California, where the breeze is always cool and the

600
00:37:19,440 --> 00:37:24,560
Speaker 1: air is always clean, then yea, then you might wanna.

601
00:37:25,080 --> 00:37:26,279
Speaker 1: You know, you could put it on your table and

602
00:37:26,280 --> 00:37:28,640
Speaker 1: you probably be fine. Yeah, and again it's kind of

603
00:37:28,640 --> 00:37:31,800
Speaker 1: like a number of different preservatives in it. It's got vinegar,

604
00:37:31,840 --> 00:37:35,600
Speaker 1: and it has sugar, which is a preservative, has pecked

605
00:37:35,600 --> 00:37:39,240
Speaker 1: and naturally found in tomatoes. It's a preservative. It's probably

606
00:37:39,239 --> 00:37:41,279
Speaker 1: gonna be fine, but but keep it in the fridge,

607
00:37:41,320 --> 00:37:44,640
Speaker 1: I mean want to. It's almost than us unless you

608
00:37:44,719 --> 00:37:46,960
Speaker 1: have like if you don't have enough room in your

609
00:37:46,960 --> 00:37:49,440
Speaker 1: fridge for the bottle of cats up, then you have

610
00:37:49,480 --> 00:37:55,160
Speaker 1: too much. Uh, salsa and sarracha, right, sar Racha, sa racha,

611
00:37:56,480 --> 00:38:00,080
Speaker 1: you hipster, you Saracha is really good actually, and in

612
00:38:00,120 --> 00:38:04,120
Speaker 1: fact that as we'll get to that, there are ratcha ketchups.

613
00:38:04,760 --> 00:38:08,759
Speaker 1: They're pretty popular these days because this article says millennials

614
00:38:08,840 --> 00:38:13,000
Speaker 1: like their spice more than their parents. But depending on

615
00:38:13,040 --> 00:38:16,600
Speaker 1: where you are in the world. Uh, there are all

616
00:38:17,120 --> 00:38:21,240
Speaker 1: flavors of ketchups and all ways to use ketchup depending

617
00:38:21,239 --> 00:38:23,239
Speaker 1: on where you are. Yeah, And I just want to say,

618
00:38:23,280 --> 00:38:25,239
Speaker 1: I love how that was put. Can't you see a

619
00:38:25,320 --> 00:38:27,920
Speaker 1: hipster's parent coming to them and be like, what do

620
00:38:27,960 --> 00:38:32,360
Speaker 1: you like more your spice or me, I like my

621
00:38:32,400 --> 00:38:34,520
Speaker 1: spice more than my parents. Well, you know that's not

622
00:38:34,560 --> 00:38:37,880
Speaker 1: what they meant, right, I know, but let's take a

623
00:38:37,920 --> 00:38:39,759
Speaker 1: tour around the world. I know you were leaning up

624
00:38:39,800 --> 00:38:41,920
Speaker 1: to I just had to double back to that. All right,

625
00:38:42,000 --> 00:38:44,560
Speaker 1: let's go to uh, let's go to jolly old England

626
00:38:44,840 --> 00:38:49,319
Speaker 1: or maybe then as weight Light even because apparently they

627
00:38:49,360 --> 00:38:52,360
Speaker 1: like sweeter ketchup in those two places. Yeah. And in

628
00:38:52,480 --> 00:38:55,560
Speaker 1: the Philippines they like sweet ketchup, but they like sweet

629
00:38:55,600 --> 00:38:58,680
Speaker 1: ketchup that's made from a banana base rather than a

630
00:38:58,719 --> 00:39:02,440
Speaker 1: tomato base. But they're not crazy over there, so they

631
00:39:02,520 --> 00:39:06,080
Speaker 1: die it red so it looks like tomato ketchup. Yeah.

632
00:39:06,120 --> 00:39:08,120
Speaker 1: And we also should say that in England they might

633
00:39:08,160 --> 00:39:10,480
Speaker 1: be more apt to reach for the HP sauce before

634
00:39:10,480 --> 00:39:12,960
Speaker 1: they catch up though, right, the brown sauce. Yes, they

635
00:39:13,000 --> 00:39:15,200
Speaker 1: love that stuff. Yeah. I think that's their number one

636
00:39:15,239 --> 00:39:18,640
Speaker 1: condiment over there. HP sauce. What do they just call it?

637
00:39:18,680 --> 00:39:22,000
Speaker 1: The brown sauce? They call it the brown, the brown,

638
00:39:22,600 --> 00:39:28,120
Speaker 1: that's heroin, big brown, No, big brown. Apparently. Americans, like

639
00:39:28,160 --> 00:39:30,640
Speaker 1: we said, uh, well, we eat a lot of catchup,

640
00:39:30,680 --> 00:39:34,640
Speaker 1: but we're not the leading consumer because the Fins and

641
00:39:34,680 --> 00:39:37,839
Speaker 1: the Canadians love the stuff more than we do even, Yeah,

642
00:39:37,840 --> 00:39:43,600
Speaker 1: which is pretty shameful America, pretty shameful. Yeah, mayonnaise and

643
00:39:43,640 --> 00:39:51,880
Speaker 1: salsa so um. In China, Jamaica and I believe Thailand

644
00:39:52,640 --> 00:39:56,479
Speaker 1: they like to put ketchup on fried chicken. I gotta

645
00:39:56,520 --> 00:40:03,920
Speaker 1: try that one. What about pizza, uh, Eastern Eastern Europe apparently,

646
00:40:04,400 --> 00:40:07,839
Speaker 1: and Trinidad, India, Japan, in Poland. That's how you know

647
00:40:07,920 --> 00:40:10,600
Speaker 1: it's good man. That is a diverse collection of countries

648
00:40:10,640 --> 00:40:13,640
Speaker 1: that all put ketchup on their pizza. You know what's

649
00:40:13,640 --> 00:40:18,040
Speaker 1: funny is my friend Eddie, I can say all of

650
00:40:18,040 --> 00:40:22,200
Speaker 1: these foods ranch dressing. Well, yeah, I mean ranch stressing

651
00:40:22,280 --> 00:40:25,800
Speaker 1: should be the number one condiment in the world. Chuck,

652
00:40:25,880 --> 00:40:27,640
Speaker 1: hold on, I have to tell you something. You have

653
00:40:27,719 --> 00:40:30,680
Speaker 1: to go to Japan one in these days. Right there

654
00:40:30,719 --> 00:40:34,960
Speaker 1: are over there they Oh, I thought it was just

655
00:40:35,080 --> 00:40:37,880
Speaker 1: understood you have a standing invitation to come to Japan

656
00:40:37,920 --> 00:40:40,320
Speaker 1: every time we got because you are the ambassador. All right,

657
00:40:40,640 --> 00:40:44,960
Speaker 1: I got the sash and everything, But Japan's misspelled. Um,

658
00:40:45,000 --> 00:40:48,160
Speaker 1: it's a They have pizza over there and rather than

659
00:40:48,200 --> 00:40:51,480
Speaker 1: tomato sauce. It's gonna knock your socks off. They use

660
00:40:51,960 --> 00:40:58,440
Speaker 1: that Japanese mayo what with corn and sometimes ham like

661
00:40:58,520 --> 00:41:00,759
Speaker 1: pan chetta or something like that. Right, So you've got

662
00:41:00,800 --> 00:41:06,360
Speaker 1: a dough, then you've got a spread of mayonnaise, corn

663
00:41:06,480 --> 00:41:11,520
Speaker 1: off the cob and ham. Yes, and it is mind

664
00:41:11,560 --> 00:41:18,919
Speaker 1: blowingly good. Is there cheese? I don't remember if there's no.

665
00:41:18,960 --> 00:41:21,600
Speaker 1: They're not big on They're not big on cheese or dairy.

666
00:41:21,640 --> 00:41:24,480
Speaker 1: They don't have that much room for cows. All the

667
00:41:24,640 --> 00:41:27,080
Speaker 1: all the cows they have are like Kobe beef cows.

668
00:41:27,320 --> 00:41:29,120
Speaker 1: I think that's what they kind of dedicate their cow

669
00:41:29,200 --> 00:41:31,480
Speaker 1: space too. Did ever tell you my story of being

670
00:41:31,520 --> 00:41:34,440
Speaker 1: at the Chinese restaurant when I was a kid? Uh?

671
00:41:34,719 --> 00:41:38,080
Speaker 1: There was a guy getting take out and uh, he

672
00:41:38,160 --> 00:41:42,399
Speaker 1: went through about uh probably about five or six different things,

673
00:41:42,440 --> 00:41:45,360
Speaker 1: asking if it had cheese on it, like egg rolds

674
00:41:45,400 --> 00:41:48,160
Speaker 1: have cheese on it? Uh, Google, guy pants have cheese

675
00:41:48,200 --> 00:41:51,359
Speaker 1: on it? And that the sweet Chinese owner is kind

676
00:41:51,360 --> 00:41:53,200
Speaker 1: of an older guy kept saying like no, no, no, no.

677
00:41:53,800 --> 00:41:56,200
Speaker 1: And at the very after like the fifth thing, the

678
00:41:56,200 --> 00:41:59,400
Speaker 1: guys stopped them and said, uh, and it's very sweet

679
00:42:00,120 --> 00:42:04,080
Speaker 1: Chinese American accent that no Chinese food has cheese on it.

680
00:42:04,160 --> 00:42:07,000
Speaker 1: Really was the guy just messing with him or something? No, man,

681
00:42:07,239 --> 00:42:09,360
Speaker 1: I think, I don't know. I guess he was just unfamiliar.

682
00:42:09,360 --> 00:42:13,800
Speaker 1: I mean, this was the nineteen seventies, so uh maybe

683
00:42:13,840 --> 00:42:16,680
Speaker 1: he you know, didn't have experience with Chinese food. But

684
00:42:16,719 --> 00:42:22,960
Speaker 1: it's funny as an adult to think about, like melted

685
00:42:23,000 --> 00:42:30,040
Speaker 1: on Yeah, that's got white American. Uh so Sweden, if

686
00:42:30,040 --> 00:42:33,680
Speaker 1: you go to Sweden, they will actually squeeze catch up

687
00:42:33,760 --> 00:42:39,239
Speaker 1: over their pasta. That's like, um, honey boo boo. Really yeah,

688
00:42:39,280 --> 00:42:41,479
Speaker 1: they used to put and I never really watched this show,

689
00:42:41,520 --> 00:42:45,319
Speaker 1: but I mean I was a conscious human being back then,

690
00:42:45,400 --> 00:42:48,080
Speaker 1: so I was aware of this. But they would they

691
00:42:48,080 --> 00:42:51,799
Speaker 1: would cook pasta and then put butter on it and

692
00:42:51,800 --> 00:42:53,839
Speaker 1: then squeeze catch up on him. That was like honey

693
00:42:53,880 --> 00:42:57,839
Speaker 1: boo boo spaghetti. Oh my god, no comment. We used

694
00:42:57,840 --> 00:43:00,320
Speaker 1: to be colleagues of honey boo boos at one point.

695
00:43:01,160 --> 00:43:04,320
Speaker 1: Did they work for Discovery? Yeah, they were all on TLC.

696
00:43:06,920 --> 00:43:09,040
Speaker 1: I have to rumor to put at that back to

697
00:43:09,120 --> 00:43:15,200
Speaker 1: my resume. Um where where else? What else we got?

698
00:43:15,200 --> 00:43:18,560
Speaker 1: What kind of crazy catchups do we have? Okay? So um,

699
00:43:18,600 --> 00:43:21,120
Speaker 1: all right, you ready for this one? This is I've

700
00:43:21,160 --> 00:43:23,480
Speaker 1: never heard of this before in Canada. Have you ever

701
00:43:23,520 --> 00:43:25,560
Speaker 1: had while you wouldn't have, but have you ever seen

702
00:43:25,640 --> 00:43:30,319
Speaker 1: ketchup potato chips. Uh, yes, they're pretty good. They're better

703
00:43:30,360 --> 00:43:33,160
Speaker 1: than barbecue chips if you ask me. Hairs makes a

704
00:43:33,200 --> 00:43:37,120
Speaker 1: good one, right. Apparently the Canadians do some wacky thing

705
00:43:37,200 --> 00:43:40,640
Speaker 1: with it where they take can they take ketchup potato

706
00:43:40,719 --> 00:43:44,680
Speaker 1: chips and turn it into a catchup cake of some sort.

707
00:43:45,360 --> 00:43:47,719
Speaker 1: I've not had this before, but we're gonna be in

708
00:43:47,760 --> 00:43:51,719
Speaker 1: Toronto and Vancouver this year, so I express multiple catch

709
00:43:51,800 --> 00:43:54,960
Speaker 1: up cakes. But no, really, you don't really have to

710
00:43:55,000 --> 00:43:57,680
Speaker 1: make this catch up I should point out to since

711
00:43:57,719 --> 00:44:01,440
Speaker 1: we're talking about that tour that uh, Toronto and Vancouver

712
00:44:01,600 --> 00:44:04,480
Speaker 1: are far and away leading in ticket sales right now

713
00:44:04,520 --> 00:44:08,000
Speaker 1: out of the gate. So Canada, like America, needs to

714
00:44:08,000 --> 00:44:10,719
Speaker 1: step it up because Canada is kicking your butts man.

715
00:44:10,840 --> 00:44:14,520
Speaker 1: That's the great thing about doing um multinational tours as

716
00:44:14,520 --> 00:44:17,760
Speaker 1: you can put one country against the other. Yeah right, yeah,

717
00:44:17,880 --> 00:44:21,160
Speaker 1: especially as everybody's kind of devolving into nationalism right now,

718
00:44:21,200 --> 00:44:23,520
Speaker 1: you can really get it coming. Uh. You know what

719
00:44:23,560 --> 00:44:25,120
Speaker 1: kind of chips that did have the other day was

720
00:44:25,200 --> 00:44:29,120
Speaker 1: the the what do you call it? The country gravy

721
00:44:29,120 --> 00:44:32,759
Speaker 1: sausage and country gravy las. Yeah. I haven't tried those.

722
00:44:32,760 --> 00:44:36,200
Speaker 1: Are they good? Um? Yeah, I mean do you like

723
00:44:36,840 --> 00:44:40,600
Speaker 1: white gravy sausage gravy? Sure it tastes like that. Really,

724
00:44:40,640 --> 00:44:43,160
Speaker 1: they nailed it. They nailed it, because sometimes those things

725
00:44:43,160 --> 00:44:45,920
Speaker 1: are way off. Well, yeah, they have a contest, now,

726
00:44:45,960 --> 00:44:48,640
Speaker 1: don't they. Yeah, yeah they do. I'm trying to remember

727
00:44:48,680 --> 00:44:50,759
Speaker 1: some of the other ones because they've they've had some

728
00:44:50,800 --> 00:44:56,800
Speaker 1: good ones. But um, oh, chicken and waffles. Chicken and

729
00:44:56,840 --> 00:44:59,960
Speaker 1: waffles one was really good, was it? Yeah? It had

730
00:45:00,080 --> 00:45:02,799
Speaker 1: like just this hint of maple and but yeah, I

731
00:45:02,920 --> 00:45:05,360
Speaker 1: kind of tasted a little fried chickenie. It was. It

732
00:45:05,480 --> 00:45:09,759
Speaker 1: was good. Um what other kinds of crazy catchups do

733
00:45:09,800 --> 00:45:13,040
Speaker 1: we have? What about catch up ice cream? No? Thank you?

734
00:45:13,440 --> 00:45:15,759
Speaker 1: So Baskin Robbins apparently came up with it and it

735
00:45:15,800 --> 00:45:19,239
Speaker 1: died in the lab. But apparently it was based on

736
00:45:19,280 --> 00:45:24,000
Speaker 1: a Hinz ice cream recipe for Hinz carnival cream. So

737
00:45:24,080 --> 00:45:27,879
Speaker 1: that was the thing, which I mean again, I would

738
00:45:27,920 --> 00:45:29,680
Speaker 1: try this stuff. Did I ever tell you about the

739
00:45:29,719 --> 00:45:32,600
Speaker 1: time you and I went to Plaza Fiesta and tried

740
00:45:32,719 --> 00:45:37,040
Speaker 1: tuna gelato and it was like it tasted just like

741
00:45:37,560 --> 00:45:42,200
Speaker 1: raw tuna. It was insane. Never heard of it before

742
00:45:42,200 --> 00:45:44,279
Speaker 1: and never seen it anywhere else. It was like this

743
00:45:44,320 --> 00:45:47,799
Speaker 1: one specific place. Had itf youre Ever, if you ever

744
00:45:47,880 --> 00:45:50,319
Speaker 1: find yourself in Atlanta, Georgia, was some time to kill,

745
00:45:50,600 --> 00:45:53,640
Speaker 1: go to Plaza Fiesta, try to find the gelato place

746
00:45:53,680 --> 00:45:56,000
Speaker 1: and see if they have the tuna gelato. They have

747
00:45:56,040 --> 00:45:58,680
Speaker 1: a good uh cowboys store over there too. Yeah, they

748
00:45:58,680 --> 00:46:01,160
Speaker 1: have a bunch of them, like good good boots, hats

749
00:46:01,200 --> 00:46:04,879
Speaker 1: and shirt belts and checkered shirts and brother, if you're

750
00:46:04,920 --> 00:46:08,200
Speaker 1: throwing a keen signea, that's where you go. Yeah, I'm

751
00:46:08,239 --> 00:46:12,319
Speaker 1: sure so. Lastly, Chuck, we have to give a shout out.

752
00:46:12,320 --> 00:46:15,560
Speaker 1: We would be really remiss if we didn't mention that

753
00:46:15,800 --> 00:46:20,520
Speaker 1: one of tomato is a or catchup is a big

754
00:46:20,680 --> 00:46:25,600
Speaker 1: ingredient in something called pruno. Yeah, we talked about prison

755
00:46:25,640 --> 00:46:29,920
Speaker 1: wine in our Prisons episode. I did not. I don't

756
00:46:29,960 --> 00:46:32,520
Speaker 1: think I remembered that that was. In fact, maybe I

757
00:46:32,560 --> 00:46:35,080
Speaker 1: didn't know. Did we say that it was an ingredient.

758
00:46:35,560 --> 00:46:38,160
Speaker 1: I don't think so. I didn't notice it until now.

759
00:46:39,120 --> 00:46:41,680
Speaker 1: But it's like part of the It's like you use

760
00:46:41,760 --> 00:46:45,920
Speaker 1: that in sugar packets to feed the fermentation process in

761
00:46:45,960 --> 00:46:51,480
Speaker 1: a sock. Right. Uh. I don't know if you could

762
00:46:51,520 --> 00:46:52,759
Speaker 1: make an ass like I think it needs to be

763
00:46:52,760 --> 00:46:54,640
Speaker 1: a little more air type than that, but maybe not.

764
00:46:54,760 --> 00:46:58,520
Speaker 1: Maybe you could, although it all just drip out. I'm

765
00:46:58,520 --> 00:47:02,080
Speaker 1: not sure, man man for the resp I came across,

766
00:47:02,200 --> 00:47:05,000
Speaker 1: it's like in a like a big gallon sized zip

767
00:47:05,000 --> 00:47:08,839
Speaker 1: block bag. But yeah, after like they two or three fermentation,

768
00:47:08,880 --> 00:47:12,399
Speaker 1: you feed it with ketchup packets and sugar gross. Yeah,

769
00:47:12,440 --> 00:47:14,800
Speaker 1: and then you got some pruno, which you should never try.

770
00:47:16,200 --> 00:47:18,799
Speaker 1: You got anything else? Yeah, we should cover this thing,

771
00:47:18,880 --> 00:47:23,320
Speaker 1: this last thing you sent headline Israel ketchup war forces

772
00:47:23,360 --> 00:47:27,840
Speaker 1: Hines to relabel sauce as tomato seasoning. So in Israel,

773
00:47:28,640 --> 00:47:32,360
Speaker 1: the leading ketchup maker is uh O s E M

774
00:47:32,440 --> 00:47:35,200
Speaker 1: O S M. And they have a sixty six percent

775
00:47:35,239 --> 00:47:39,560
Speaker 1: market share. And uh in Israel, as in most countries,

776
00:47:39,600 --> 00:47:42,040
Speaker 1: they have food standards where you can only call something

777
00:47:42,120 --> 00:47:45,160
Speaker 1: something if it has this much of whatever. And apparently

778
00:47:45,239 --> 00:47:49,120
Speaker 1: Israel's standards are much higher than the US or Europe's. Yeah,

779
00:47:49,160 --> 00:47:51,000
Speaker 1: so you have to have a certain percentage of tomato

780
00:47:51,040 --> 00:47:55,560
Speaker 1: concentrate to be labeled tomato ketchup in Israel. And so

781
00:47:56,080 --> 00:47:59,520
Speaker 1: oh Sim even though they have six mark or sixty

782
00:47:59,520 --> 00:48:03,800
Speaker 1: six percent market share, went after Hines. They said, hey,

783
00:48:04,360 --> 00:48:09,759
Speaker 1: we did a study with an independent lab, it had

784
00:48:09,760 --> 00:48:14,200
Speaker 1: no skin in the game, leading European external laboratory, and

785
00:48:14,239 --> 00:48:16,880
Speaker 1: they found out that Hines did not have the required

786
00:48:16,920 --> 00:48:20,960
Speaker 1: percentage of tomato concentrate. So they can't even call it

787
00:48:21,040 --> 00:48:26,120
Speaker 1: ketchup anymore. And I believe it's being enforced over there, right. Yeah,

788
00:48:26,160 --> 00:48:28,880
Speaker 1: Well this was from two fifteen, and the thing leaves

789
00:48:28,880 --> 00:48:31,279
Speaker 1: off I didn't see any updates, but the article leaves

790
00:48:31,320 --> 00:48:35,640
Speaker 1: off that Hines was petitioning with the Health ministry to

791
00:48:35,800 --> 00:48:42,879
Speaker 1: change the tomato concentrate requirements down to something like six. Well,

792
00:48:42,920 --> 00:48:46,600
Speaker 1: here's the thing is, Hines said their claims have no substance. Well,

793
00:48:46,600 --> 00:48:50,160
Speaker 1: then why are they lobbying to get the percentage lowered? Right?

794
00:48:50,320 --> 00:48:53,840
Speaker 1: And I think what happened was Hines was selling the

795
00:48:54,000 --> 00:48:56,880
Speaker 1: same catchup that they sell in Europe and America. And

796
00:48:56,920 --> 00:48:59,719
Speaker 1: this is just speculation on my part, but they were

797
00:48:59,719 --> 00:49:02,920
Speaker 1: probably selling the same ketchup that they sell elsewhere but

798
00:49:03,040 --> 00:49:06,839
Speaker 1: in Israel. But Israel has higher food standards at least

799
00:49:06,840 --> 00:49:10,759
Speaker 1: as far as their ketchup goes, and their competitor nail

800
00:49:10,880 --> 00:49:14,279
Speaker 1: them on it. That's what I think happened. But yeah,

801
00:49:14,320 --> 00:49:16,840
Speaker 1: they can't on the label that they can call it

802
00:49:16,960 --> 00:49:20,000
Speaker 1: ketch up. In English, but they can't call it ketchup

803
00:49:20,000 --> 00:49:22,880
Speaker 1: in in Hebrew, they can only call it a seasoning

804
00:49:25,360 --> 00:49:30,279
Speaker 1: malk ah. It's pretty funny, it is. It's a funny world.

805
00:49:30,360 --> 00:49:34,000
Speaker 1: Chuck it and now ketchup is done. I guess I

806
00:49:34,000 --> 00:49:37,240
Speaker 1: didn't think it would take us in our nine hundreds

807
00:49:37,280 --> 00:49:41,000
Speaker 1: something episode to finally get to ketchup, but we did well,

808
00:49:41,040 --> 00:49:44,600
Speaker 1: and this now freeze up. Now I have permission to

809
00:49:44,640 --> 00:49:49,279
Speaker 1: request mayonnaise. Okay, that's a deal, we'll do that all right.

810
00:49:49,400 --> 00:49:53,239
Speaker 1: Maybe we should just have condiment month. Okay, I like

811
00:49:53,320 --> 00:49:57,600
Speaker 1: the sound of that. Well. In the meantime, if you

812
00:49:57,760 --> 00:49:59,799
Speaker 1: want to learn more about ketchup, you can type that

813
00:50:00,160 --> 00:50:02,160
Speaker 1: in the search bar how stuff works dot com. You

814
00:50:02,200 --> 00:50:06,239
Speaker 1: can also check out that geo's articles on it. Like

815
00:50:06,280 --> 00:50:09,959
Speaker 1: I said, fast Code Design, Mental Flaws had a great one,

816
00:50:10,320 --> 00:50:13,360
Speaker 1: and we got some stuff from our friends at list

817
00:50:13,520 --> 00:50:17,120
Speaker 1: Verse who had a pretty interesting compilation of some cool

818
00:50:17,160 --> 00:50:20,800
Speaker 1: tomato facts or catch up facts. And since I said

819
00:50:21,160 --> 00:50:23,960
Speaker 1: tomato instead of catch up, it's time for listener mail,

820
00:50:26,280 --> 00:50:30,279
Speaker 1: I'm gonna call this wow signal update. Um, did you

821
00:50:30,280 --> 00:50:33,240
Speaker 1: get tweets about this? It didn't ignore them all? Because

822
00:50:33,239 --> 00:50:35,439
Speaker 1: I think this is a lie. Oh, all right, Well,

823
00:50:35,520 --> 00:50:39,399
Speaker 1: so I think it's propaganda. Here we go. Then, Hey, guys, first,

824
00:50:39,400 --> 00:50:40,440
Speaker 1: want to let you know that I love the show.

825
00:50:40,440 --> 00:50:43,200
Speaker 1: I always look forward to new episodes Tuesday Thursday, as

826
00:50:43,200 --> 00:50:46,480
Speaker 1: well as the selects on Saturday. I know you would

827
00:50:46,520 --> 00:50:48,760
Speaker 1: be interested to find out that I saw news article

828
00:50:48,760 --> 00:50:51,440
Speaker 1: the other day that states that an experiment was ran

829
00:50:51,520 --> 00:50:55,000
Speaker 1: earlier this year based on a paper from the claimed

830
00:50:55,400 --> 00:51:00,880
Speaker 1: the Wow signal was caused by hydrogen clouds from comments

831
00:51:01,520 --> 00:51:07,719
Speaker 1: which transisted, uh, transisted, transited that area of the sky

832
00:51:07,760 --> 00:51:11,080
Speaker 1: back in nine seven. In January this year, those comments

833
00:51:11,480 --> 00:51:14,600
Speaker 1: transited once again and it was determined they were indeed

834
00:51:14,600 --> 00:51:16,399
Speaker 1: the source of the signal. Of course, this sparked quite

835
00:51:16,400 --> 00:51:19,040
Speaker 1: a bit of controversy among those hoping that this was

836
00:51:19,080 --> 00:51:21,440
Speaker 1: a sign of alien life. But the last it appears

837
00:51:21,440 --> 00:51:24,200
Speaker 1: that wasn't. So I can't help but be a little disappointed.

838
00:51:24,600 --> 00:51:26,400
Speaker 1: Ever since learning of the Wild signal, I knew it

839
00:51:26,400 --> 00:51:29,200
Speaker 1: was a long shot. Anyway, keep up great work. I

840
00:51:29,280 --> 00:51:33,319
Speaker 1: love to see you in Charleston, South Carolina someday. I'm

841
00:51:33,360 --> 00:51:36,719
Speaker 1: sure you'd love that city. And Sean Flanagan, I do

842
00:51:36,880 --> 00:51:40,400
Speaker 1: love Charleston. Yeah, Charleston is a top notch Town. Yeah,

843
00:51:40,560 --> 00:51:44,120
Speaker 1: I don't know if that's has enough people for us

844
00:51:44,200 --> 00:51:48,120
Speaker 1: to go, but maybe I don't know. People might come

845
00:51:48,120 --> 00:51:50,200
Speaker 1: from around the southeast to that show. Who knows that

846
00:51:50,280 --> 00:51:52,799
Speaker 1: Heckley went to Birmingham. Lets go to Charleston. Yeah, it's

847
00:51:52,840 --> 00:51:56,280
Speaker 1: I mean us playing there is a good enough reason

848
00:51:56,320 --> 00:51:58,760
Speaker 1: to get people to go to Charleston. Maybe Bill Murray

849
00:51:58,760 --> 00:52:01,719
Speaker 1: would come. Oh yeah, is he still there? And know

850
00:52:01,800 --> 00:52:04,840
Speaker 1: his family is Yeah, he lives there. Okay, I mean

851
00:52:04,920 --> 00:52:06,279
Speaker 1: he's I think he's got more than one place, but

852
00:52:06,320 --> 00:52:10,000
Speaker 1: I think he Well, I'll tell you what, if you're listening,

853
00:52:10,440 --> 00:52:13,640
Speaker 1: we'll list you for our show if you'll come. He's

854
00:52:13,680 --> 00:52:16,440
Speaker 1: just crazy enough to show up. Yeah. So that's from

855
00:52:16,440 --> 00:52:18,880
Speaker 1: Sean and uh we had a lot of people right

856
00:52:18,920 --> 00:52:22,280
Speaker 1: in about the Wild Signal. So yeah, disappointing that everybody

857
00:52:22,320 --> 00:52:26,799
Speaker 1: bought into it, like, oh no, it's not Aliens, it's

858
00:52:26,920 --> 00:52:32,440
Speaker 1: this hydrogen cloud. Stupid comments. Well, if you want to

859
00:52:32,440 --> 00:52:34,839
Speaker 1: get in touch with us, you can tweet to us

860
00:52:35,120 --> 00:52:37,440
Speaker 1: or at s y s K podcast that I'm at,

861
00:52:37,520 --> 00:52:41,480
Speaker 1: Josh Underscore, um Underscore Clark. You can hang out with

862
00:52:41,560 --> 00:52:44,640
Speaker 1: Chuck on Facebook at Charles W. Chuck Bryant or at

863
00:52:45,040 --> 00:52:47,239
Speaker 1: Stuff you Should Know. You can send us all an

864
00:52:47,239 --> 00:52:50,239
Speaker 1: email to Stuff podcast at how Stuffworks dot com and

865
00:52:50,280 --> 00:52:52,120
Speaker 1: has always joined us at our home on the web.

866
00:52:52,480 --> 00:52:59,120
Speaker 1: Stuff you Should Know dot com For more on this

867
00:52:59,280 --> 00:53:01,799
Speaker 1: and thousands of other topics. Is it how stuff Works

868
00:53:01,800 --> 00:53:12,600
Speaker 1: dot com MHM