1 00:00:08,760 --> 00:00:11,160 Speaker 1: Hello, and welcome to food Stuff. I'm Any and I'm 2 00:00:11,240 --> 00:00:15,880 Speaker 1: Lauren vocal Bam and today we're talking about pepperoni. Yes 3 00:00:15,920 --> 00:00:18,959 Speaker 1: we are. Do you have any opinions thoughts about pepperoni? 4 00:00:19,120 --> 00:00:21,799 Speaker 1: Orm Um, It gets a little bit greasy for me sometimes, 5 00:00:21,960 --> 00:00:24,640 Speaker 1: but I mean it's delicious. It's made of like salt 6 00:00:24,680 --> 00:00:29,120 Speaker 1: and fat, yeah, and savory flavors. And I mean what 7 00:00:29,200 --> 00:00:31,560 Speaker 1: can what can go wrong other than a number of 8 00:00:31,600 --> 00:00:37,600 Speaker 1: things with your health? I mean, yeah, absolutely. I have 9 00:00:37,680 --> 00:00:41,199 Speaker 1: a friend and pepperoni is like her favorite food. If 10 00:00:41,200 --> 00:00:44,400 Speaker 1: you see someone eating almonds out of a bag, she'll 11 00:00:44,440 --> 00:00:47,400 Speaker 1: be eating pepperoni out of a bag. Okay, she seems 12 00:00:47,440 --> 00:00:50,000 Speaker 1: relatively healthy. Sure, well, I mean, you know, in all 13 00:00:50,040 --> 00:00:52,840 Speaker 1: things of balance, In all things of balance, she eats 14 00:00:52,840 --> 00:00:55,440 Speaker 1: some vegetables other than that, then she's probably doing just fine. 15 00:00:56,000 --> 00:00:58,760 Speaker 1: I have not personally witnessed it, but I assume that 16 00:00:58,800 --> 00:01:01,760 Speaker 1: she eats other vegetables. She's one of my best friends too, 17 00:01:01,760 --> 00:01:04,160 Speaker 1: And now I think about it, I really don't see 18 00:01:04,200 --> 00:01:07,320 Speaker 1: you too many vegetables. Well, I'll talk to her after 19 00:01:07,360 --> 00:01:10,679 Speaker 1: the show. But we want to thank um eleven year 20 00:01:10,720 --> 00:01:14,520 Speaker 1: old Alison for handwriting as a letter and requesting that 21 00:01:14,560 --> 00:01:17,640 Speaker 1: we talked about pepperoni rules, which we will be talking 22 00:01:17,680 --> 00:01:23,280 Speaker 1: about as part of this Pepperoni discussion. Absolutely, and Pepperoni 23 00:01:23,280 --> 00:01:26,200 Speaker 1: Pizza Day is coming up on September twenty This hardly 24 00:01:26,240 --> 00:01:29,440 Speaker 1: ever happens when we're recording. The day is usually like, 25 00:01:29,560 --> 00:01:31,520 Speaker 1: oh yeah, it's usually in the middle of the year 26 00:01:31,680 --> 00:01:36,319 Speaker 1: some other time. Yes, And September is my mom's birthday 27 00:01:36,400 --> 00:01:39,800 Speaker 1: and it's also close to super producer Dylan's birthday, So 28 00:01:39,880 --> 00:01:44,800 Speaker 1: happy birthday do both of them. And I want to 29 00:01:44,840 --> 00:01:49,480 Speaker 1: include this quote from the pepper Pepperoni Pizza Day website 30 00:01:49,560 --> 00:01:54,520 Speaker 1: does have a website. Um, pizza is consumed at every 31 00:01:54,520 --> 00:01:56,920 Speaker 1: point in the day, piping hot for dinner and lunch 32 00:01:57,120 --> 00:01:59,600 Speaker 1: and cold in the morning. Some people even professed that 33 00:01:59,640 --> 00:02:02,000 Speaker 1: pizza taste far better cold than it does hot from 34 00:02:02,040 --> 00:02:04,480 Speaker 1: the oven, though we think that's largely dependent on the 35 00:02:04,520 --> 00:02:07,120 Speaker 1: type of pizza. Oh and for those of you who 36 00:02:07,160 --> 00:02:10,079 Speaker 1: are engaged in that whole pineapple versus no pineapple debate, 37 00:02:10,320 --> 00:02:12,280 Speaker 1: we're here to weigh in on that pineapple is a 38 00:02:12,440 --> 00:02:15,880 Speaker 1: fine pizza topping. You're allowed to disagree. Of course, we've 39 00:02:15,880 --> 00:02:18,200 Speaker 1: never been in the business of stopping people from going 40 00:02:18,240 --> 00:02:21,040 Speaker 1: about the business of being wrong. We know that eventually 41 00:02:21,040 --> 00:02:22,600 Speaker 1: it will come around. But in the meantime we can 42 00:02:22,639 --> 00:02:25,919 Speaker 1: agree on pepperoni pizza being the best of pizza's. Oh 43 00:02:26,880 --> 00:02:38,519 Speaker 1: I would disagree, really, contention contention has opinions against Okay, 44 00:02:38,560 --> 00:02:43,000 Speaker 1: there's a song called Thanks for the Pepperoni by George Harrison. Um. 45 00:02:43,080 --> 00:02:44,799 Speaker 1: I had no words in it, though at least the 46 00:02:44,880 --> 00:02:47,000 Speaker 1: version I heard, and I was kind of like, huh, 47 00:02:47,120 --> 00:02:49,639 Speaker 1: I'm not getting a pepperoni vibe. But perhaps I'm missed. 48 00:02:49,760 --> 00:02:52,840 Speaker 1: I am unfamiliar with it. Um. Maybe maybe sometime we 49 00:02:52,880 --> 00:02:56,840 Speaker 1: can call in our compatriot, Christopher Christopher Hassianist to come 50 00:02:56,880 --> 00:02:59,240 Speaker 1: do another another side dish segment with us and talk 51 00:02:59,280 --> 00:03:01,760 Speaker 1: to us about it. We absolutely should, But in the 52 00:03:01,800 --> 00:03:07,680 Speaker 1: meantime we must answer this question, the very important question, pepperoni. 53 00:03:08,080 --> 00:03:11,880 Speaker 1: What is it? Well, Pepperoni is a type of dry 54 00:03:11,919 --> 00:03:14,920 Speaker 1: sausage made typically from a blend of ground pork and 55 00:03:14,960 --> 00:03:19,000 Speaker 1: beef plus a number of spices, plus some preserving agents. Um, 56 00:03:19,040 --> 00:03:22,120 Speaker 1: I'll pork all beef for a blend of poultry even 57 00:03:22,440 --> 00:03:26,560 Speaker 1: are also common. I know. Most of the flavor of 58 00:03:26,600 --> 00:03:30,000 Speaker 1: pepperoni comes from these spices that are used usually at paprika, 59 00:03:30,200 --> 00:03:33,960 Speaker 1: which is dried ground sweet peppers plus other spicier capsicum 60 00:03:34,240 --> 00:03:37,160 Speaker 1: and i'm peppers like cayenne, plus some other stuff like 61 00:03:37,200 --> 00:03:40,120 Speaker 1: a black pepper, garlic, fennel, or an east seed and 62 00:03:40,320 --> 00:03:44,280 Speaker 1: mustard seed. It's usually served if you've never seen pepperoni 63 00:03:44,600 --> 00:03:47,440 Speaker 1: in like thin to medium slices, and the texture is 64 00:03:47,560 --> 00:03:49,480 Speaker 1: sort of chewy but also sort of soft, and the 65 00:03:49,520 --> 00:03:54,760 Speaker 1: flavor is savory and salty and a little sweet, spicy, smoky, tangy, herbal. 66 00:03:55,760 --> 00:03:58,480 Speaker 1: Lots of things going on in pepperoni. It does I 67 00:03:58,480 --> 00:04:03,000 Speaker 1: think I've ever appreciated it full. I certainly appreciated it 68 00:04:03,000 --> 00:04:05,520 Speaker 1: while I was doing this research, and also got very hungry. 69 00:04:06,160 --> 00:04:10,720 Speaker 1: This was an extremely hungry research week. UM sausage in 70 00:04:10,800 --> 00:04:14,320 Speaker 1: general has been around for a long day time. It 71 00:04:14,360 --> 00:04:16,440 Speaker 1: can be cooked and eat and fresh, of course, or 72 00:04:16,560 --> 00:04:18,800 Speaker 1: or it can be cured that is preserved in some 73 00:04:18,839 --> 00:04:20,960 Speaker 1: way so that you know, microbes don't get a chance 74 00:04:21,000 --> 00:04:24,839 Speaker 1: to eat it before you do. UM pepperoni specifically is 75 00:04:25,160 --> 00:04:28,040 Speaker 1: air dried and treated with a number of preservatives to 76 00:04:28,240 --> 00:04:32,120 Speaker 1: reduce the water content and thus prevent microbe growth, but 77 00:04:32,760 --> 00:04:37,640 Speaker 1: it's also usually fermented with friendly bacteria that acidify it 78 00:04:37,760 --> 00:04:42,880 Speaker 1: just enough to prevent unfriendly bacteria from growing. And that's right. 79 00:04:43,680 --> 00:04:50,000 Speaker 1: Part of what makes pepperoni so great is bacteria. It 80 00:04:50,120 --> 00:04:55,120 Speaker 1: cannot be you cannot. I feel starting to feel like 81 00:04:55,120 --> 00:04:59,120 Speaker 1: Pewee Herman or maybe Oprah. I just imagined like an 82 00:04:59,120 --> 00:05:02,400 Speaker 1: epic reaver bonnet every time you share it, and then 83 00:05:02,760 --> 00:05:07,640 Speaker 1: it's like light speed effect is happening hyperspace. Yeah, picturing 84 00:05:07,680 --> 00:05:10,200 Speaker 1: like glitter and balloons and like loud horns. I don't know, 85 00:05:10,240 --> 00:05:13,640 Speaker 1: but anyway, I like both of these versions, so okay. 86 00:05:13,680 --> 00:05:16,440 Speaker 1: But before you get to the bacteria boop, first you 87 00:05:16,480 --> 00:05:20,760 Speaker 1: need to form up your sausage. So meats are ground 88 00:05:20,839 --> 00:05:23,760 Speaker 1: in the right proportion of fats to you know, actual meat, 89 00:05:24,000 --> 00:05:28,520 Speaker 1: and then blended with spices, some dehydrating preservatives like a salt, 90 00:05:28,920 --> 00:05:33,000 Speaker 1: nitrites and or celery juice um and a lactic acid 91 00:05:33,279 --> 00:05:38,080 Speaker 1: bacterial culture, plus some sugars to feed the bacteria. Lactic 92 00:05:38,080 --> 00:05:40,960 Speaker 1: acid bacteria, you may remember, are the same things that 93 00:05:41,000 --> 00:05:46,320 Speaker 1: make cheese and yogurt possible and delicious, delicious. Yeah, this 94 00:05:46,440 --> 00:05:49,560 Speaker 1: mix is piped into sausage casing, twisting it into links 95 00:05:49,560 --> 00:05:52,200 Speaker 1: as it goes. The casing could be edible, and then 96 00:05:52,240 --> 00:05:55,159 Speaker 1: it'll be either natural that is made from the lining 97 00:05:55,240 --> 00:05:59,360 Speaker 1: of an animal's small intestine or artificial which doesn't mean 98 00:05:59,360 --> 00:06:02,480 Speaker 1: it's made like plastic. It's usually made of a processed 99 00:06:02,480 --> 00:06:05,480 Speaker 1: animal collagen from like skins or bones of other animals. 100 00:06:05,800 --> 00:06:08,479 Speaker 1: Or it could be inedible casings, which might be made 101 00:06:08,520 --> 00:06:11,560 Speaker 1: from a cellulose that's plant fibers or from plastic, and 102 00:06:11,600 --> 00:06:14,640 Speaker 1: either way will probably be removed before the pepperoni is 103 00:06:14,680 --> 00:06:19,240 Speaker 1: packaged for sale. Yes, that's how the sausage is made. Okay, 104 00:06:19,440 --> 00:06:21,960 Speaker 1: So once you've got these these links of pepperoni sausage, 105 00:06:22,040 --> 00:06:24,160 Speaker 1: you let them ferment for two to three days, letting, 106 00:06:24,200 --> 00:06:26,520 Speaker 1: letting the bacteria go to work eating those sugars and 107 00:06:26,560 --> 00:06:30,599 Speaker 1: excreting lactic acid, which drops the pH level below where 108 00:06:31,000 --> 00:06:34,240 Speaker 1: most other microbes want to grow. It also adds a 109 00:06:34,240 --> 00:06:37,360 Speaker 1: little bit of flavor, as a less flavorful shortcut citric 110 00:06:37,360 --> 00:06:42,440 Speaker 1: acid might be added instead of allowing for that bacterial fermentation. Yeah. 111 00:06:43,200 --> 00:06:46,440 Speaker 1: Sometimes the links are smoked after this, and sometimes their 112 00:06:46,440 --> 00:06:50,960 Speaker 1: heat treated for like ultimate safety um. But either way 113 00:06:51,000 --> 00:06:53,560 Speaker 1: they are finished by air drying in a room with 114 00:06:53,600 --> 00:06:56,240 Speaker 1: careful temperature and humidity control for anywhere from a couple 115 00:06:56,240 --> 00:06:58,680 Speaker 1: of days to a couple of weeks until the pepperoni 116 00:06:58,720 --> 00:07:04,520 Speaker 1: has lost six it's original weight due to moisture loss. Yeah. 117 00:07:04,640 --> 00:07:07,000 Speaker 1: Before these links are sliced or if they're kept in 118 00:07:07,040 --> 00:07:11,360 Speaker 1: a factory sealed package. This processing allows pepperoni to be 119 00:07:11,480 --> 00:07:17,480 Speaker 1: kept at room temperature for about six months. Huh okay um. 120 00:07:17,520 --> 00:07:19,480 Speaker 1: And the bright red color can come either from the 121 00:07:19,720 --> 00:07:23,360 Speaker 1: preservative nitrites used in making it, which is the same 122 00:07:23,360 --> 00:07:25,920 Speaker 1: reason why spam and corned beef are pink, and or 123 00:07:26,040 --> 00:07:30,000 Speaker 1: from those red peppers that it contains. Yeah, and I 124 00:07:30,040 --> 00:07:32,400 Speaker 1: read a lot of I read a lot of very 125 00:07:32,640 --> 00:07:37,520 Speaker 1: passionate essays about pepperoni pizza and pepperoni in general. Um, 126 00:07:37,560 --> 00:07:41,120 Speaker 1: and I find that the color is important. Yeah. Yeah, 127 00:07:41,240 --> 00:07:43,520 Speaker 1: and even the color of the of the oil of 128 00:07:43,560 --> 00:07:46,720 Speaker 1: like the grease off of the pepperoni. Like people are like, 129 00:07:46,760 --> 00:07:49,040 Speaker 1: if it's not bright orange, I don't care about it. 130 00:07:49,080 --> 00:07:54,280 Speaker 1: I don't want How does not my pepperoni pizza? It 131 00:07:54,360 --> 00:07:58,800 Speaker 1: is a bright, contrasting color with the cheesee Oh yeah. Yeah, 132 00:08:00,120 --> 00:08:07,120 Speaker 1: but we should talk about some some nutrition maybe, I mean, 133 00:08:07,240 --> 00:08:09,120 Speaker 1: come on, like, like, you know, you know that pepperoni 134 00:08:09,120 --> 00:08:12,040 Speaker 1: isn't a health food. Well, my friend I gotta talk 135 00:08:12,080 --> 00:08:15,320 Speaker 1: to her about it. I'm not sure now, and I know, 136 00:08:15,480 --> 00:08:17,680 Speaker 1: and I guess. I guess you can count like the 137 00:08:17,720 --> 00:08:21,440 Speaker 1: mental health obtained from eating pizza. That's real. Oh, I know. 138 00:08:21,760 --> 00:08:25,720 Speaker 1: I went through the throes of like the most stereotypical 139 00:08:25,720 --> 00:08:28,040 Speaker 1: breakup like a year and a half ago, and I 140 00:08:28,120 --> 00:08:32,920 Speaker 1: know all about it. Pizza. Pizza is a mental health food, 141 00:08:32,920 --> 00:08:36,839 Speaker 1: It's true. Um, of course, the exact nutritional value of 142 00:08:36,880 --> 00:08:39,559 Speaker 1: any given piece of pepperoni is going to vary based 143 00:08:39,600 --> 00:08:42,000 Speaker 1: on exactly what it's made of. But but the calories 144 00:08:42,200 --> 00:08:47,120 Speaker 1: generally come about from fat and from from protein, and 145 00:08:47,120 --> 00:08:49,720 Speaker 1: then there's like a wee smattering of minerals and vitamins 146 00:08:49,720 --> 00:08:51,640 Speaker 1: in there. Um, and the fats in it are a 147 00:08:51,679 --> 00:08:54,760 Speaker 1: blend of good fats and bad fats. Like it could 148 00:08:54,760 --> 00:08:58,840 Speaker 1: be worse for you. Um that that protein and fat 149 00:08:59,000 --> 00:09:01,200 Speaker 1: can make it a fel ling snack or like a 150 00:09:01,280 --> 00:09:04,480 Speaker 1: decent ingredient in small amounts like less than announced. Um, 151 00:09:04,559 --> 00:09:08,320 Speaker 1: but it should probably be considered a treat. Oh man, 152 00:09:08,400 --> 00:09:13,360 Speaker 1: this conversation is not gonna go well, my friend, sorry, sorry, 153 00:09:13,720 --> 00:09:16,160 Speaker 1: she needs to hear the truth. She does, she does, 154 00:09:16,440 --> 00:09:19,720 Speaker 1: and you know, and everybody is different. It's true. She's 155 00:09:19,720 --> 00:09:23,640 Speaker 1: probably gonna throw pepperoni in my face, but jokes on 156 00:09:23,640 --> 00:09:25,640 Speaker 1: her because I'll eat then you'll just eat it. Yeah, 157 00:09:25,840 --> 00:09:30,280 Speaker 1: too bad. And um, if we're looking at pepperoni numbers, 158 00:09:30,280 --> 00:09:33,520 Speaker 1: it is hard to separate pepperoni from its soulmate and 159 00:09:33,600 --> 00:09:38,560 Speaker 1: holy matrimony, pizza. Pepperoni is the most popular pizza topping 160 00:09:38,600 --> 00:09:40,920 Speaker 1: of choice in the US that probably surprises no one 161 00:09:41,520 --> 00:09:45,040 Speaker 1: is the de facto topping. I believe that Little Caesar's 162 00:09:45,480 --> 00:09:49,800 Speaker 1: it's the like default option when you just say pizza, 163 00:09:50,120 --> 00:09:54,000 Speaker 1: pepperoni pizza. Yeah, and over one third of pizzas ordered 164 00:09:54,000 --> 00:09:56,880 Speaker 1: in the US will have pepperoni on top per year. 165 00:09:57,520 --> 00:10:00,720 Speaker 1: For some people playing pizza is pepperoni pizza? That it's 166 00:10:00,760 --> 00:10:02,760 Speaker 1: the pizza MO would be, although I think that has 167 00:10:02,800 --> 00:10:07,120 Speaker 1: more to do with color. Still still but still. However, 168 00:10:07,800 --> 00:10:11,160 Speaker 1: in recent years, is more and more artisanal pizza places 169 00:10:11,160 --> 00:10:14,480 Speaker 1: have opened. Those fancier pizza places probably won't have pepperoni 170 00:10:14,480 --> 00:10:16,040 Speaker 1: as an option. I've been keeping an eye on this 171 00:10:16,080 --> 00:10:19,400 Speaker 1: since we've done the research, and I have noticed, Yeah, 172 00:10:19,640 --> 00:10:23,359 Speaker 1: pepperoni is not that common. Do they have like salami 173 00:10:23,559 --> 00:10:27,079 Speaker 1: or something equivalent, or is it just like just just 174 00:10:27,160 --> 00:10:30,800 Speaker 1: eat sausage like a normal person kind of there is 175 00:10:30,880 --> 00:10:34,560 Speaker 1: one like is it supersetta? Is that you say that, Oh, yeah, sure, 176 00:10:34,600 --> 00:10:37,319 Speaker 1: I think you're superstta s Yeah, there's one like thinly slice, 177 00:10:37,559 --> 00:10:40,280 Speaker 1: not salami but siler meats, but like a nice spicy 178 00:10:40,520 --> 00:10:46,760 Speaker 1: sausage product that yeah, well, but not pepperoni. You might 179 00:10:46,760 --> 00:10:52,000 Speaker 1: find broccoli Brussels sprouts, but no, they draw the line somewhere, 180 00:10:53,720 --> 00:10:56,839 Speaker 1: and you won't find pepperoni. And too many restaurant kitchens either, 181 00:10:57,440 --> 00:10:59,520 Speaker 1: And this is sort of a thing. Pepperoni is very 182 00:10:59,600 --> 00:11:03,480 Speaker 1: much down on by a lot of folks. Michael Rohlman, 183 00:11:03,800 --> 00:11:07,080 Speaker 1: who has written a book on shark, kuti and salami 184 00:11:07,160 --> 00:11:11,199 Speaker 1: in specific set of pepperoni, bread cheese, and salami is 185 00:11:11,240 --> 00:11:13,600 Speaker 1: a good idea, but America has a way of taking 186 00:11:13,600 --> 00:11:15,960 Speaker 1: a good idea mass producing it to the point of 187 00:11:16,000 --> 00:11:20,120 Speaker 1: profound mediocrity, losing our sense of where the idea comes from. 188 00:11:21,160 --> 00:11:24,640 Speaker 1: Harsh words. And speaking of harsh words, there's a rant 189 00:11:24,720 --> 00:11:28,280 Speaker 1: over at the So Good blog titled no, I don't 190 00:11:28,280 --> 00:11:30,360 Speaker 1: want to order pepperoni pizza? Do I look like I'm 191 00:11:30,360 --> 00:11:33,760 Speaker 1: twelve years old, which was later reblogged on Slice as 192 00:11:33,800 --> 00:11:38,000 Speaker 1: part of an article called why Pepperoni pizza sucks? And 193 00:11:38,320 --> 00:11:43,680 Speaker 1: I want to include a quote. Pepperoni, while okay, is 194 00:11:43,679 --> 00:11:46,080 Speaker 1: simply not good enough to have earned its place as 195 00:11:46,120 --> 00:11:50,400 Speaker 1: the default pizza order of choice on merit alone. Hell no, 196 00:11:51,040 --> 00:11:53,280 Speaker 1: I believe it has earned that place through process of 197 00:11:53,320 --> 00:11:59,000 Speaker 1: elimination on adventurous American taste buds and dumb luck. It's cheap, 198 00:11:59,360 --> 00:12:02,400 Speaker 1: it's meat, it's salty, and it adds additional flavor to 199 00:12:02,440 --> 00:12:06,480 Speaker 1: an otherwise bland pizza. But you know what, so to sausage. 200 00:12:06,840 --> 00:12:10,320 Speaker 1: But sausage just doesn't look good in photos like Pepperoni does, 201 00:12:10,679 --> 00:12:13,520 Speaker 1: So pizza places don't advertise the sh out of it. 202 00:12:13,600 --> 00:12:16,360 Speaker 1: With your help, we cannot Pepperoni pizza from its undeserved 203 00:12:16,400 --> 00:12:19,360 Speaker 1: throne is the go to pizza option after cheese. Yes, 204 00:12:19,400 --> 00:12:22,880 Speaker 1: with your willingness to speak out in a little elbow grease, 205 00:12:23,320 --> 00:12:26,520 Speaker 1: we can end the tyranny of Pepperoni pizza and return 206 00:12:26,559 --> 00:12:30,280 Speaker 1: it to its rightful place, off the default pizza pedestal 207 00:12:30,679 --> 00:12:33,240 Speaker 1: and back onto the list of general topping choices with 208 00:12:33,320 --> 00:12:37,480 Speaker 1: everyone else, which frankly is where it belongs. Pepperoni pizza 209 00:12:37,640 --> 00:12:40,360 Speaker 1: is not special, It is not above criticism, and it 210 00:12:40,520 --> 00:12:46,200 Speaker 1: is not deserving a protected status. It goes on it 211 00:12:46,280 --> 00:12:52,160 Speaker 1: goes on and on. There was a little little taken aback. Oh, 212 00:12:52,400 --> 00:12:54,720 Speaker 1: I can keep scrolling and like, oh and there's so 213 00:12:55,040 --> 00:12:58,120 Speaker 1: they're not done yet to me, I mean people have opinions, 214 00:12:58,120 --> 00:13:02,640 Speaker 1: as we've said on the show. Absolutely, but some chefs 215 00:13:02,720 --> 00:13:05,480 Speaker 1: um big on the head to tail whole animal movement, 216 00:13:05,760 --> 00:13:09,280 Speaker 1: are crafting fancy pepperoni that uses a lot of celery 217 00:13:09,360 --> 00:13:12,160 Speaker 1: juice in place of nitrates, for example, which does mean 218 00:13:12,200 --> 00:13:14,920 Speaker 1: it loses its bright red orange hue and the bright 219 00:13:15,040 --> 00:13:17,679 Speaker 1: grease that results how we were talking about. Um, some 220 00:13:17,760 --> 00:13:21,400 Speaker 1: are trying to bring that chewy, smoky hot pepperoni into 221 00:13:21,440 --> 00:13:26,640 Speaker 1: this artisanal pizza movement. In one restaurant in New York City, 222 00:13:26,960 --> 00:13:31,079 Speaker 1: Teresi Italian Specialties has several upscale takes on pepperoni, like 223 00:13:31,080 --> 00:13:34,040 Speaker 1: Pepperoni snow, and they used the same method to make 224 00:13:34,080 --> 00:13:35,880 Speaker 1: that I used for butter and poecrest, which is to 225 00:13:35,920 --> 00:13:39,679 Speaker 1: freeze it and then shave it with the creator pepperoni 226 00:13:39,800 --> 00:13:42,559 Speaker 1: vinigrette and a pepperoni potato salad. That sounded amazing And 227 00:13:42,600 --> 00:13:45,400 Speaker 1: I want it right now if you know they want 228 00:13:45,400 --> 00:13:47,200 Speaker 1: to send it to me, Yeah, if anyone wants to 229 00:13:47,200 --> 00:13:53,640 Speaker 1: ship us carefully, friends, carefully don't poison us please. Hormel 230 00:13:54,000 --> 00:13:57,000 Speaker 1: is the best selling brand of Pepperoni. The company sold 231 00:13:57,160 --> 00:14:00,920 Speaker 1: forty million feet of pepperoni, enough to tunnel through this 232 00:14:01,120 --> 00:14:03,880 Speaker 1: very planet that we live on leading up to the 233 00:14:03,880 --> 00:14:07,000 Speaker 1: two thousand eleven super Bowl, just leading up to the 234 00:14:07,000 --> 00:14:09,800 Speaker 1: super Bowl. Okay, for the Dominoes factor of the episode, 235 00:14:09,800 --> 00:14:12,200 Speaker 1: and Dominoes, you should really get in touch. Apparently, the 236 00:14:12,240 --> 00:14:16,079 Speaker 1: executive vice president of Opera Operations estimates that fifty of 237 00:14:16,120 --> 00:14:19,280 Speaker 1: pizzas ordered from Dominoes are Pepperoni. And that's compared to 238 00:14:19,360 --> 00:14:21,280 Speaker 1: you about thirty five years ago when the number was 239 00:14:21,320 --> 00:14:25,840 Speaker 1: about which equates to an annual twenty nine million pounds 240 00:14:25,880 --> 00:14:31,960 Speaker 1: of pepperoni. Oh yeah. Serious Eats ran an article a 241 00:14:31,960 --> 00:14:35,320 Speaker 1: few years back calling super Setta the new Pepperoni. But 242 00:14:35,360 --> 00:14:38,640 Speaker 1: Pepperoni has had some serious staying power and I don't 243 00:14:38,640 --> 00:14:44,560 Speaker 1: think it's going anywhere. Me neither, so, so it's not 244 00:14:44,600 --> 00:14:47,840 Speaker 1: going anywhere. Where has it been? Let's find out? But 245 00:14:47,960 --> 00:14:50,040 Speaker 1: first let's take a quick break for a word from 246 00:14:50,040 --> 00:15:03,680 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you. 247 00:15:04,240 --> 00:15:08,720 Speaker 1: So uh. Fermented dried sausages have been around in multiple 248 00:15:08,960 --> 00:15:13,240 Speaker 1: cultures for multiple thousands of years. Yeah, we talked about 249 00:15:13,280 --> 00:15:15,880 Speaker 1: it a little bit in our hot Dog episode, a 250 00:15:15,880 --> 00:15:18,400 Speaker 1: tiny bit um that the fermented kind are sort of 251 00:15:18,440 --> 00:15:20,640 Speaker 1: in a separate category, and we'll have to get more 252 00:15:20,680 --> 00:15:25,240 Speaker 1: into that and another date in time. But but pepperoni, pepperoni, 253 00:15:25,280 --> 00:15:28,200 Speaker 1: not so much. Pepperoni is very new, Yeah, and it 254 00:15:28,280 --> 00:15:32,560 Speaker 1: is a true blue American invention um and not Italian 255 00:15:32,600 --> 00:15:35,400 Speaker 1: as a lot of us might think, although certainly Italian 256 00:15:35,400 --> 00:15:38,880 Speaker 1: immigrants to the United States played a role, So not 257 00:15:38,960 --> 00:15:43,000 Speaker 1: Italian but Italian American um. In Italian, the word pepperoni 258 00:15:43,120 --> 00:15:45,880 Speaker 1: al those failed spelled with one P instead of two, 259 00:15:46,120 --> 00:15:49,960 Speaker 1: refers to big peppers like bell peppers. Um, there's in 260 00:15:50,000 --> 00:15:53,960 Speaker 1: a salami called pepperoni. There are some that are similar 261 00:15:54,000 --> 00:15:57,960 Speaker 1: to pepperoni, but they aren't called pepperoni. And like I 262 00:15:57,960 --> 00:16:01,200 Speaker 1: said earlier, pepperoni does usually contain in dried ground sweet 263 00:16:01,200 --> 00:16:04,080 Speaker 1: peppers like bell peppers. So maybe like a little bit 264 00:16:04,080 --> 00:16:08,640 Speaker 1: of linguistic confusion over whether the Italian term pepperoni referred 265 00:16:08,680 --> 00:16:11,480 Speaker 1: to the peppers or the sausage made with the peppers, 266 00:16:11,840 --> 00:16:16,480 Speaker 1: created the American term pepperoni, meaning just the sausage. I 267 00:16:16,520 --> 00:16:20,240 Speaker 1: don't know, No one knows, No one knows. Mysteries of 268 00:16:20,280 --> 00:16:24,280 Speaker 1: sausage history. But the first written instance of pepperoni didn't 269 00:16:24,280 --> 00:16:28,560 Speaker 1: occur until nineteen nineteen, around the time when Italian American 270 00:16:28,600 --> 00:16:31,760 Speaker 1: pizzerias and butcheries started popping up in the US, which 271 00:16:31,800 --> 00:16:34,240 Speaker 1: is also when soldiers were coming back home after the 272 00:16:34,360 --> 00:16:37,320 Speaker 1: end after the end of the First World War, or 273 00:16:37,920 --> 00:16:42,200 Speaker 1: possibly in four is when it first appeared and written 274 00:16:42,320 --> 00:16:46,720 Speaker 1: written language, when the US government's Yearbook of Agriculture mentioned 275 00:16:46,760 --> 00:16:52,200 Speaker 1: a dry sausage that might have been pepperoni, Again mysteries 276 00:16:52,240 --> 00:16:57,000 Speaker 1: of sausage history. As we mentioned in our Delivery episode, pizza, 277 00:16:57,440 --> 00:16:59,400 Speaker 1: although a little different than what we think of now, 278 00:16:59,720 --> 00:17:03,000 Speaker 1: came over to the United States with Italian immigrants, and 279 00:17:03,000 --> 00:17:06,400 Speaker 1: it was seen as an Italian food and looked down 280 00:17:06,480 --> 00:17:10,720 Speaker 1: upon because of that until the nineteen fifties. And part 281 00:17:10,720 --> 00:17:12,920 Speaker 1: of that had to do with soldiers returning from Europe 282 00:17:12,960 --> 00:17:15,040 Speaker 1: after World War Two this time, and part of it 283 00:17:15,080 --> 00:17:17,600 Speaker 1: had to do with the availability of the gas powered 284 00:17:17,600 --> 00:17:19,679 Speaker 1: pizza oven, and part of it had to do with 285 00:17:19,720 --> 00:17:22,320 Speaker 1: the media being like, hey, have you heard of this 286 00:17:22,359 --> 00:17:26,159 Speaker 1: pizza day. One of my favorite examples of this is 287 00:17:26,520 --> 00:17:30,440 Speaker 1: The New York Times lamented in ninety seven that pizza 288 00:17:30,520 --> 00:17:33,760 Speaker 1: could quote be as popular a snack as the hamburger. 289 00:17:34,080 --> 00:17:38,040 Speaker 1: Americans only knew more about it. Oh man, I hope 290 00:17:38,080 --> 00:17:42,600 Speaker 1: you lived to see the day too. Now. Pepperoni was 291 00:17:42,680 --> 00:17:46,840 Speaker 1: something that Italian Americans used to approximate what they would 292 00:17:46,920 --> 00:17:50,320 Speaker 1: use in Italy, but with ingredients easier and cheaper to 293 00:17:50,480 --> 00:17:53,680 Speaker 1: access in the United States. So in Italy, where you 294 00:17:53,800 --> 00:17:59,600 Speaker 1: would use oregano, Italian Americans used basil salami, which might 295 00:17:59,640 --> 00:18:03,159 Speaker 1: be more common but was more expensive and time intensive 296 00:18:03,240 --> 00:18:05,440 Speaker 1: to make, was not practical for pizza. It was also 297 00:18:05,480 --> 00:18:08,720 Speaker 1: seen a sort of a waste of salami, so instead 298 00:18:09,359 --> 00:18:14,199 Speaker 1: enter pepperoni, fast, easy, and cheap. At the time, pepperoni 299 00:18:14,320 --> 00:18:16,840 Speaker 1: only needed to be hung in the curing process for 300 00:18:16,960 --> 00:18:21,320 Speaker 1: a week maybe three, but salami might take months. And 301 00:18:21,359 --> 00:18:26,000 Speaker 1: before pepperoni, folks might use. Um. My top pizza with 302 00:18:26,080 --> 00:18:30,159 Speaker 1: bacon or sausage still find choices, according to me me 303 00:18:30,400 --> 00:18:33,359 Speaker 1: as Well, me as Well. One of the first known 304 00:18:33,359 --> 00:18:36,520 Speaker 1: photos of pepperoni pizza dates back to nineteen fifty at 305 00:18:36,520 --> 00:18:40,800 Speaker 1: a restaurant called The Spot in Connecticut. Pepperoni was available 306 00:18:40,840 --> 00:18:44,120 Speaker 1: as something you might find on a shakti plate before that, 307 00:18:44,240 --> 00:18:46,159 Speaker 1: but um not so much a topping. I find that 308 00:18:46,240 --> 00:18:49,479 Speaker 1: kind of kind of funny ya. And that brings us 309 00:18:49,520 --> 00:18:53,639 Speaker 1: to the opening of one Pizza Hut in Kansas and 310 00:18:53,720 --> 00:18:57,239 Speaker 1: Dominoes in Michigan in nineteen sixty. Oh yeah, the the 311 00:18:57,359 --> 00:19:00,320 Speaker 1: beginnings of Dominoes and Pizza Hut where and it would 312 00:19:00,320 --> 00:19:02,960 Speaker 1: take about a decade for each business to really start 313 00:19:02,960 --> 00:19:07,160 Speaker 1: to franchise out and another few years to become pizza empires, 314 00:19:07,280 --> 00:19:11,440 Speaker 1: with with factories providing basically the same ingredients to thousands 315 00:19:11,480 --> 00:19:15,320 Speaker 1: of stores by the mid seventies to early eighties, which 316 00:19:15,480 --> 00:19:19,520 Speaker 1: means they needed toppings that could be easily mass produced, 317 00:19:19,760 --> 00:19:22,920 Speaker 1: and this was right when Pepperoni's popularity was on the upswing. 318 00:19:23,200 --> 00:19:26,960 Speaker 1: It was salty, provided a nice contrasting color, and had 319 00:19:27,000 --> 00:19:31,560 Speaker 1: a nice long shelf life, traveled well, and was cheap key. 320 00:19:31,720 --> 00:19:35,480 Speaker 1: As chain pizza became more popular, so did pepperoni pizza 321 00:19:35,720 --> 00:19:38,760 Speaker 1: since that was the topping of choice. By the early eighties, 322 00:19:38,840 --> 00:19:41,720 Speaker 1: the Eso Sausage Company out of Columbus, Ohio, became the 323 00:19:41,800 --> 00:19:45,640 Speaker 1: first to sell pre sliced pepperoni for pizza. They used 324 00:19:45,680 --> 00:19:48,960 Speaker 1: to supply for the chains until the chains became way 325 00:19:48,960 --> 00:19:51,360 Speaker 1: too big and push the prices down, so they don't 326 00:19:51,359 --> 00:19:54,159 Speaker 1: do that anymore, and Zos has been asked for a 327 00:19:54,240 --> 00:19:57,520 Speaker 1: vegan pepperoni because it is such a key piece of pizza. 328 00:19:57,680 --> 00:20:00,760 Speaker 1: Customers have asked the company to I come up with 329 00:20:01,240 --> 00:20:05,040 Speaker 1: a vegan a vegan approximation. There are also a lot 330 00:20:05,040 --> 00:20:08,240 Speaker 1: of recipes for making your own vegan pepperoni on the internet, 331 00:20:08,560 --> 00:20:12,480 Speaker 1: should you want to do so. Yeah. In New York, 332 00:20:12,920 --> 00:20:15,880 Speaker 1: one of our pizza hot spots in America, the Health 333 00:20:15,920 --> 00:20:19,399 Speaker 1: Department made sessing out illegally made cured meats one of 334 00:20:19,440 --> 00:20:22,159 Speaker 1: their goals in two seven. You had to have a 335 00:20:22,920 --> 00:20:26,120 Speaker 1: permit to air cure your own meat, so they were 336 00:20:26,560 --> 00:20:29,040 Speaker 1: they were going around trying to find people who were 337 00:20:29,040 --> 00:20:33,160 Speaker 1: not who didn't have the permit. Hey, hey, no, stop 338 00:20:33,160 --> 00:20:36,080 Speaker 1: that sausage making. Exactly stop it right now. And from 339 00:20:36,080 --> 00:20:38,240 Speaker 1: what I can tell, New York is definitely leading the 340 00:20:38,320 --> 00:20:41,399 Speaker 1: charge on fancifying pepperoni or making it more true to 341 00:20:41,440 --> 00:20:44,639 Speaker 1: its Italian roots. One pizza place that I got to 342 00:20:44,640 --> 00:20:46,200 Speaker 1: eat at last time I was in New York and 343 00:20:46,320 --> 00:20:47,960 Speaker 1: also got in a fight with a cabby with a 344 00:20:47,960 --> 00:20:51,800 Speaker 1: bunch of our coworkers around is called Ruby rosa Um 345 00:20:51,840 --> 00:20:54,080 Speaker 1: and it came up in the discussion a lot of 346 00:20:54,119 --> 00:20:56,880 Speaker 1: this kind of making your own pepperoni, and they would 347 00:20:56,880 --> 00:21:00,760 Speaker 1: slice their nickel sized pepperoni daily, but they switched to 348 00:21:00,840 --> 00:21:04,560 Speaker 1: Hormel because when people order pepperoni pizza there's particular taste 349 00:21:04,560 --> 00:21:06,960 Speaker 1: and texture they have in mind. And it wasn't that 350 00:21:07,760 --> 00:21:11,399 Speaker 1: isn't that interesting? That comes up a lot? Yeah, yeah, okay, 351 00:21:11,440 --> 00:21:18,240 Speaker 1: but what about the pepperoni roll? Well, okay, I want 352 00:21:18,240 --> 00:21:20,640 Speaker 1: to try one of these so badly. You've never had 353 00:21:20,640 --> 00:21:24,160 Speaker 1: a pepperoni. I didn't even know it was a thing. 354 00:21:25,240 --> 00:21:28,199 Speaker 1: And now, yeah, goodness, you are so from the South. Okay, alright, 355 00:21:28,240 --> 00:21:30,679 Speaker 1: we can we can make this happen. Okay, Well, if 356 00:21:30,720 --> 00:21:33,919 Speaker 1: you're like me and you don't know what this is, uh, 357 00:21:34,119 --> 00:21:39,399 Speaker 1: it is a delicious sounding state food of West Virginia. Essentially, 358 00:21:39,720 --> 00:21:42,680 Speaker 1: this is pepperoni wrapped in bread dough, and the dough 359 00:21:42,760 --> 00:21:46,440 Speaker 1: is a soft, yeasty roll made with white flower. As 360 00:21:46,440 --> 00:21:48,840 Speaker 1: the role bakes, the fat from the pepperoni sort of 361 00:21:49,119 --> 00:21:57,359 Speaker 1: infuses into the bread. The widely accepted inventor, Joseph arjarro Um, 362 00:21:57,520 --> 00:22:00,760 Speaker 1: immigrated to West Virginia from Italy and me to work 363 00:22:00,760 --> 00:22:04,200 Speaker 1: in the coal mines. Some sources attribute attribute the invention 364 00:22:04,280 --> 00:22:06,560 Speaker 1: to his wife, or at the very least a coal 365 00:22:06,600 --> 00:22:11,000 Speaker 1: miner's wife, or maybe Tomorrow's Bakery, the oldest Italian bakery 366 00:22:11,040 --> 00:22:13,320 Speaker 1: in West Virginia. I have to mention it because it 367 00:22:13,400 --> 00:22:15,399 Speaker 1: sounds like it can cause fights to the death in 368 00:22:15,440 --> 00:22:20,000 Speaker 1: the state. I don't want anyone coming after me over this. Eventually, 369 00:22:20,520 --> 00:22:23,399 Speaker 1: our jarrow Um saved enough money to pay for his 370 00:22:23,480 --> 00:22:26,480 Speaker 1: wife and child to have passage to the United States, 371 00:22:26,640 --> 00:22:29,720 Speaker 1: quit coal mining and they opened up a store Country 372 00:22:29,720 --> 00:22:36,040 Speaker 1: Club Bakery. His time in the minds observing the common 373 00:22:36,119 --> 00:22:40,520 Speaker 1: lunch option among immigrants. Of the immigrant population was Italian 374 00:22:40,520 --> 00:22:43,480 Speaker 1: in West Virginia by nine. By the way Um of 375 00:22:44,000 --> 00:22:47,600 Speaker 1: basically they're the go to option was bread, pepperoni, and 376 00:22:47,600 --> 00:22:49,960 Speaker 1: a bucket of water, and this gave him the idea 377 00:22:50,080 --> 00:22:55,040 Speaker 1: to combine pepperoni and bread in a more easily transportable 378 00:22:55,119 --> 00:22:58,520 Speaker 1: and devoured role that could be eaten at any temperature, 379 00:22:58,880 --> 00:23:03,280 Speaker 1: although I believe the preference these days is warm. Okay um. 380 00:23:03,320 --> 00:23:05,960 Speaker 1: It has been compared to a cow zone. Are British 381 00:23:06,040 --> 00:23:09,840 Speaker 1: sausage roll and I love those, so I'm pretty sure 382 00:23:09,880 --> 00:23:12,480 Speaker 1: this is going to be good for me. Absolutely, and 383 00:23:12,520 --> 00:23:15,680 Speaker 1: the British sausage roll is also invented for minors, different episode, 384 00:23:15,680 --> 00:23:18,000 Speaker 1: but I want to throw that in there. Thus, sometime 385 00:23:18,040 --> 00:23:24,600 Speaker 1: between night the pepperoni roll was born, he tested out 386 00:23:24,640 --> 00:23:28,320 Speaker 1: a lot of different proportions of bread meat, using the 387 00:23:28,400 --> 00:23:32,680 Speaker 1: local beer hall patrons as test subjects. Lucky them, all 388 00:23:32,720 --> 00:23:35,920 Speaker 1: of this testing paid off literally and it was pretty 389 00:23:36,000 --> 00:23:41,760 Speaker 1: much an immediate success. Oh and also the country Club 390 00:23:41,760 --> 00:23:45,600 Speaker 1: Bakery the one or zero started, it remains open. They 391 00:23:45,600 --> 00:23:48,920 Speaker 1: turned out up to nine hundred dozen a day. Goodness, 392 00:23:49,160 --> 00:23:53,080 Speaker 1: and it's like a popular football tailgating item. I can 393 00:23:53,119 --> 00:23:57,560 Speaker 1: see it absolutely. One thing I found fascinating about this 394 00:23:57,840 --> 00:24:01,120 Speaker 1: whole story is that the pepperoni roll is so hyper 395 00:24:01,160 --> 00:24:04,640 Speaker 1: regional that if it's a food in your family, if 396 00:24:04,640 --> 00:24:07,520 Speaker 1: you mentioned that you and your grandfather enjoyed them together 397 00:24:07,560 --> 00:24:10,200 Speaker 1: or something, it would give a genealogist a decent idea 398 00:24:10,280 --> 00:24:15,600 Speaker 1: about a piece of your family's ancestry from ancestral findings quote. 399 00:24:15,920 --> 00:24:18,480 Speaker 1: Knowing the history of the food and that your ancestors 400 00:24:18,520 --> 00:24:21,439 Speaker 1: likely ate it is something that helps you get to 401 00:24:21,560 --> 00:24:24,800 Speaker 1: know your ancestors better as the people they were. Knowing 402 00:24:24,840 --> 00:24:28,360 Speaker 1: they snacked on pepperoni rolls gives you a glimpse into 403 00:24:28,359 --> 00:24:34,399 Speaker 1: their everyday lives. That is invaluable to genealogists. Wow, fascinating. UM. 404 00:24:34,480 --> 00:24:37,400 Speaker 1: I also thought this was interesting. A restaurant in Clarksburg, 405 00:24:37,520 --> 00:24:42,520 Speaker 1: was Virginia called Mama's Country Kitchen serves Italian style foods. 406 00:24:44,359 --> 00:24:46,960 Speaker 1: I find that very interesting. That's where like the whole 407 00:24:47,000 --> 00:24:49,119 Speaker 1: ground zero of this was. But it just goes to 408 00:24:49,160 --> 00:24:53,800 Speaker 1: show how many Italian immigrants were there. UM. A headline 409 00:24:53,840 --> 00:24:57,000 Speaker 1: at Munchie's called pepperoni rolls an edible part of West 410 00:24:57,080 --> 00:25:04,440 Speaker 1: Virginia history. But enter the US government not into my 411 00:25:04,480 --> 00:25:07,720 Speaker 1: pepperoni role. Yes, they were coming for your pepperoni roles. 412 00:25:08,119 --> 00:25:11,359 Speaker 1: The Department of Agriculture wanted bakeries serving pepperoni rolls to 413 00:25:11,480 --> 00:25:16,440 Speaker 1: be reclassified as the more strictly regulated meat processing plants. 414 00:25:17,160 --> 00:25:21,600 Speaker 1: West Virginia Senator one Jay Rockefeller intervened to stop this proposal. 415 00:25:21,680 --> 00:25:24,480 Speaker 1: He said, had it been passed, quote, the pepperoni roll 416 00:25:24,560 --> 00:25:28,720 Speaker 1: may have ceased to exist. How would be a tragedy? 417 00:25:29,520 --> 00:25:33,200 Speaker 1: It has splintered into a couple of different preparations. Cheese 418 00:25:33,200 --> 00:25:37,720 Speaker 1: and pepperoni roll shredded versus ground pepperoni, single stick versus 419 00:25:37,800 --> 00:25:42,359 Speaker 1: multiple sticks, sticks versus slices, cheese versus no geese. You 420 00:25:42,359 --> 00:25:45,480 Speaker 1: can get them all over, from gas stations to fancy bakeries. 421 00:25:46,000 --> 00:25:48,280 Speaker 1: Possibly the one in the gas station is from the 422 00:25:48,359 --> 00:25:53,720 Speaker 1: fancy bakery. They can vary largely in size. Um there 423 00:25:53,760 --> 00:25:57,200 Speaker 1: are claims that the pepperoni role cannot be replicated outside 424 00:25:57,240 --> 00:26:00,480 Speaker 1: of the region, much like bagels in New York because 425 00:26:00,480 --> 00:26:04,880 Speaker 1: of the water. So yeah, people got opinions. They certainly do. 426 00:26:05,359 --> 00:26:08,960 Speaker 1: I've I've had some, like I guess apocryphal pepperoni rolls 427 00:26:09,119 --> 00:26:13,560 Speaker 1: from Pennsylvania, from the Pennsylvania area, even even moving into Ohio. 428 00:26:14,280 --> 00:26:20,199 Speaker 1: This is probably very, very controversial. Probably I didn't know. 429 00:26:20,359 --> 00:26:23,439 Speaker 1: I enjoyed them for once. I was not on the 430 00:26:23,440 --> 00:26:31,040 Speaker 1: forefront of the controversy. I just liked eating them. We 431 00:26:31,119 --> 00:26:36,320 Speaker 1: have another controversy for you about the curl of pepperoni, 432 00:26:36,440 --> 00:26:39,240 Speaker 1: to curl or not to curl. But first we've got 433 00:26:39,240 --> 00:26:41,160 Speaker 1: one more quick break for a word from our sponsor, 434 00:26:52,640 --> 00:26:56,520 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So okay, 435 00:26:56,760 --> 00:26:59,439 Speaker 1: any when you're eating a slice of pepperoni pizza, do 436 00:26:59,480 --> 00:27:02,880 Speaker 1: you prefer for the for the pepperoni slices to lie 437 00:27:02,920 --> 00:27:06,159 Speaker 1: flat or to kind of curl up like a curl. 438 00:27:06,440 --> 00:27:08,919 Speaker 1: You like a curl slight, not too much of a 439 00:27:08,920 --> 00:27:12,119 Speaker 1: curl for the slight curl like enough to get like 440 00:27:12,160 --> 00:27:16,200 Speaker 1: the edge all crispy. Yeah yeah, all right, so yeah, 441 00:27:16,280 --> 00:27:20,159 Speaker 1: yes you y'all may have also noticed that some pepperoni 442 00:27:20,200 --> 00:27:22,959 Speaker 1: slices some pizza curl up all like concave like when 443 00:27:23,000 --> 00:27:24,960 Speaker 1: they're cooked on top of on top of pizza. You know, 444 00:27:25,000 --> 00:27:27,119 Speaker 1: the edges pop up, creating creating that shape sort of 445 00:27:27,119 --> 00:27:30,639 Speaker 1: like a contact lens um, which places those edges closer 446 00:27:30,680 --> 00:27:34,000 Speaker 1: to the heat source and creates yes, this almost burnt, crisp, 447 00:27:34,000 --> 00:27:37,439 Speaker 1: melty sort of ring around the edge of every pepperoni slice, 448 00:27:37,640 --> 00:27:39,679 Speaker 1: and a little bit of liquid fat might pool in 449 00:27:39,720 --> 00:27:43,160 Speaker 1: the center of those curved slices. Writing for Serious Eats, 450 00:27:43,200 --> 00:27:49,000 Speaker 1: one j. Kenji Lopez Alt calls this a grease chalice. 451 00:27:49,480 --> 00:27:52,479 Speaker 1: This is This is after the winning entry from a 452 00:27:52,800 --> 00:27:59,280 Speaker 1: pie cou contest. Oh I love it. Uh crisp pepperoni 453 00:27:59,640 --> 00:28:03,320 Speaker 1: edge hurled from heat a chalice of sweet hot oil. 454 00:28:04,440 --> 00:28:07,400 Speaker 1: Mm hmm. That was submitted to the pie cou contest 455 00:28:07,440 --> 00:28:11,800 Speaker 1: by one Mr Sin in two five beautiful mor Sin. 456 00:28:13,040 --> 00:28:17,520 Speaker 1: But other pepperoni slices lie flat and cook fairly evenly. Uh, 457 00:28:17,880 --> 00:28:20,080 Speaker 1: maybe some slices are crisper than others based on like 458 00:28:20,119 --> 00:28:22,879 Speaker 1: the heat distribution in the oven. But but that's it. 459 00:28:24,240 --> 00:28:29,000 Speaker 1: What the aforementioned serious Seats writer went on a deep 460 00:28:29,200 --> 00:28:32,679 Speaker 1: dive about why this happens so deep. He ran a 461 00:28:32,680 --> 00:28:35,280 Speaker 1: whole bunch of experiments with different types of pepperoni, and 462 00:28:35,320 --> 00:28:38,000 Speaker 1: what he determined is that whether your pepperoni curls or 463 00:28:38,040 --> 00:28:42,640 Speaker 1: lies flat depends on a couple of science factors. Pepperoni 464 00:28:42,720 --> 00:28:46,320 Speaker 1: science factors. Oh yeah, the thickness of the slices is 465 00:28:46,320 --> 00:28:49,000 Speaker 1: one of them, and how the pepperoni was stuffed into 466 00:28:49,000 --> 00:28:53,680 Speaker 1: its sausage casing is the other. Really yeah, all right, So, 467 00:28:53,680 --> 00:28:56,000 Speaker 1: so the physics at work when your pepperoni curls up 468 00:28:56,080 --> 00:28:58,440 Speaker 1: is that is that once, once those pepperoni slices are 469 00:28:58,440 --> 00:29:01,400 Speaker 1: in a hot oven, the upside of the pepperoni slice 470 00:29:01,520 --> 00:29:04,000 Speaker 1: is going to get hotter faster than the bottom side 471 00:29:04,040 --> 00:29:07,080 Speaker 1: that's actually touching the pizza. That's because the air in 472 00:29:07,120 --> 00:29:10,040 Speaker 1: the oven touching the tops of the pepperoni is very hot, 473 00:29:10,120 --> 00:29:12,240 Speaker 1: but the bottom side is insulated by the cheese the 474 00:29:12,280 --> 00:29:14,680 Speaker 1: sauce in the dobe beneath it. That means that the 475 00:29:14,720 --> 00:29:18,640 Speaker 1: top cooks faster than the bottom does, meaning that water 476 00:29:18,720 --> 00:29:24,360 Speaker 1: evaporates from faster, meaning it shrinks faster. The edges, which 477 00:29:24,360 --> 00:29:27,600 Speaker 1: receive the most heat of all, shrink the fastest, thus 478 00:29:27,640 --> 00:29:29,760 Speaker 1: curling upward, you know, like sort of like like pin 479 00:29:29,920 --> 00:29:33,680 Speaker 1: pinching in ump up towards the source of the heat 480 00:29:34,000 --> 00:29:38,440 Speaker 1: while the cooler center stays stays put. The edges can 481 00:29:38,440 --> 00:29:41,320 Speaker 1: also shrink faster than the center because since pepperoni is 482 00:29:41,400 --> 00:29:44,520 Speaker 1: dry aged, the edges will have had more moisture evaporate 483 00:29:44,520 --> 00:29:47,440 Speaker 1: out of them to begin with. UM. But yeah, once 484 00:29:47,520 --> 00:29:50,560 Speaker 1: the edges are away from that insulating pizza, they can 485 00:29:50,720 --> 00:29:53,200 Speaker 1: crisp up, sort of like like bacon in that hot 486 00:29:53,240 --> 00:29:58,000 Speaker 1: of an air. So the thickness of the slice of 487 00:29:58,000 --> 00:30:01,520 Speaker 1: pepperoni matters because if a slice is too thick, it 488 00:30:01,600 --> 00:30:04,760 Speaker 1: takes longer for the heat to permeate even the edges, 489 00:30:04,920 --> 00:30:07,600 Speaker 1: and it'll more or less stay flat. And if the 490 00:30:07,600 --> 00:30:10,200 Speaker 1: slices are too thin, they'll heat up pretty fast all 491 00:30:10,200 --> 00:30:12,160 Speaker 1: the way through UM so that they won't have a 492 00:30:12,240 --> 00:30:15,600 Speaker 1: chance to curl up. Medium cut slices have the right 493 00:30:15,640 --> 00:30:21,480 Speaker 1: amount of temperature differential to cut the most. Oh, I'm 494 00:30:21,520 --> 00:30:27,600 Speaker 1: so glad science exist less important but still at work. 495 00:30:27,680 --> 00:30:30,400 Speaker 1: Here is how the sausage was made to begin with. 496 00:30:30,760 --> 00:30:33,680 Speaker 1: Because Okay, when when the ground meat is stuffed into 497 00:30:33,720 --> 00:30:37,320 Speaker 1: the casing, it may either go in pretty smoothly and evenly, 498 00:30:37,760 --> 00:30:41,280 Speaker 1: or it may flow in unevenly and fill the casing 499 00:30:41,640 --> 00:30:43,400 Speaker 1: in more of like a like a U shape than 500 00:30:43,440 --> 00:30:45,640 Speaker 1: a straight line. That the edges of the casing feel 501 00:30:45,680 --> 00:30:48,640 Speaker 1: more quickly than the center. Um. That might be because 502 00:30:48,800 --> 00:30:50,440 Speaker 1: the meat is kind of sticking to the side of 503 00:30:50,440 --> 00:30:52,640 Speaker 1: the casing as it hits, or because you're using a 504 00:30:52,720 --> 00:30:55,520 Speaker 1: pipe that's smaller in diameter than the casing and it's 505 00:30:55,520 --> 00:30:59,320 Speaker 1: just a flow pattern thing that happens. But yeah, evenly 506 00:30:59,640 --> 00:31:02,920 Speaker 1: versus you shape. Also, as we discussed at the top 507 00:31:02,960 --> 00:31:05,320 Speaker 1: of the show, pepperoni can be made either with edible 508 00:31:05,360 --> 00:31:08,320 Speaker 1: casing that that's meant to be kept on um or 509 00:31:08,800 --> 00:31:12,000 Speaker 1: in inedible casing that will usually be peeled off before 510 00:31:12,040 --> 00:31:15,880 Speaker 1: the pepperoni leaves the factory, and when the ground meat 511 00:31:15,920 --> 00:31:18,880 Speaker 1: is stuffed into the inedible casing, it can flow in 512 00:31:19,560 --> 00:31:22,640 Speaker 1: more evenly and freely that the inedible casing is less 513 00:31:22,640 --> 00:31:27,800 Speaker 1: sticky and like stretches more than the edible kind. Let's see. Yeah, however, 514 00:31:27,960 --> 00:31:30,640 Speaker 1: an uneven flow may have happened. Um, if you take 515 00:31:30,640 --> 00:31:34,240 Speaker 1: a cross section of the pepperoni with the edible casing, 516 00:31:34,440 --> 00:31:37,400 Speaker 1: you will probably see a U pattern in the meat, 517 00:31:37,880 --> 00:31:40,800 Speaker 1: meaning that any given slice will be inclined to curl 518 00:31:41,120 --> 00:31:45,560 Speaker 1: with that pattern, regardless of whether the casing edible or 519 00:31:45,640 --> 00:31:48,880 Speaker 1: non is still attached. Man, I'm gonna have to pay 520 00:31:48,920 --> 00:31:52,240 Speaker 1: so much attention to five pepperon. I know it's a 521 00:31:52,360 --> 00:31:57,120 Speaker 1: terrible burden. What am I gonna do? This pizza will 522 00:31:57,120 --> 00:31:59,760 Speaker 1: get cold. I'm just gonna be like, hold on, wait, wait, 523 00:32:00,680 --> 00:32:04,160 Speaker 1: I need to study this. But like I said, this, 524 00:32:04,160 --> 00:32:07,840 Speaker 1: this matters less if you are cooking your pepperoni in 525 00:32:07,880 --> 00:32:10,360 Speaker 1: an oven or even just in a pan where there's 526 00:32:10,360 --> 00:32:13,000 Speaker 1: a large temperature differential. You know, in the oven, the 527 00:32:13,040 --> 00:32:15,560 Speaker 1: top of the slices are so hot, and in the pan, 528 00:32:15,720 --> 00:32:18,840 Speaker 1: the they're touching the bottom of the hot pan. Um 529 00:32:18,920 --> 00:32:22,600 Speaker 1: that those temperatures are going to override this smaller effect 530 00:32:22,640 --> 00:32:25,280 Speaker 1: of how the sausage was packaged, and and the edges 531 00:32:25,280 --> 00:32:29,680 Speaker 1: will curl towards the heat source. But if you cook 532 00:32:29,720 --> 00:32:32,840 Speaker 1: it in the microwave, where the whole slice is going 533 00:32:32,880 --> 00:32:36,160 Speaker 1: to be heating evenly all the way through, you can 534 00:32:36,200 --> 00:32:41,360 Speaker 1: see the U pattern influence the curvature. Oh Man, I 535 00:32:41,440 --> 00:32:45,080 Speaker 1: have such a microwave experience experiment er. I was the 536 00:32:45,160 --> 00:32:47,719 Speaker 1: kid in fifth grade. Our teacher was like, these are 537 00:32:47,760 --> 00:32:49,760 Speaker 1: all the weird things that you shouldn't do in a microwave. 538 00:32:49,760 --> 00:32:51,560 Speaker 1: And I went home that night and I blew the 539 00:32:51,640 --> 00:32:55,720 Speaker 1: door off my microwave. It's grounded for weeks. Oh wow, 540 00:32:55,760 --> 00:32:58,320 Speaker 1: but this seems like a much safer there's a much 541 00:32:58,400 --> 00:33:02,280 Speaker 1: safer one, yes it yeah, I mean safe, safe for 542 00:33:02,320 --> 00:33:05,760 Speaker 1: your health maybe not, but safe for the microwave. Yes, 543 00:33:06,280 --> 00:33:11,160 Speaker 1: cool um And so yeah, yeah, there are pepperoni sold 544 00:33:11,200 --> 00:33:14,120 Speaker 1: that that are like guaranteed to live flat um. And 545 00:33:14,200 --> 00:33:15,920 Speaker 1: they are. They are made with care to ensure that 546 00:33:15,920 --> 00:33:17,920 Speaker 1: there's no U shape at the casing and also are 547 00:33:18,040 --> 00:33:21,160 Speaker 1: sliced thin enough that the whole slice will heat through 548 00:33:21,400 --> 00:33:24,840 Speaker 1: at the same time. M hmmm. So this is people 549 00:33:24,960 --> 00:33:29,560 Speaker 1: have figured out how to make pepperoni live flat. Should 550 00:33:29,640 --> 00:33:35,280 Speaker 1: you so desire? Yeah? What's your preference? Lauren? Oh? That 551 00:33:35,400 --> 00:33:37,920 Speaker 1: grease challice thing kind of freaks me out, to be honest. 552 00:33:38,040 --> 00:33:41,440 Speaker 1: I mean, I like the crispy edges, but but I 553 00:33:41,520 --> 00:33:44,560 Speaker 1: kind of like dot the grease out of the out 554 00:33:44,600 --> 00:33:48,000 Speaker 1: of the cups because it's just too much. It's like 555 00:33:48,040 --> 00:33:51,920 Speaker 1: too much oil in my mouth. Also, my preference overall 556 00:33:53,200 --> 00:33:57,080 Speaker 1: is is for slices of meatball on top of pizza 557 00:33:58,160 --> 00:34:01,560 Speaker 1: rather than slices of pepperoni. I've never had that. Oh 558 00:34:01,600 --> 00:34:04,720 Speaker 1: it's so good. Huh. This is also a substitute. I 559 00:34:04,720 --> 00:34:07,920 Speaker 1: shouldn't usually eat sausage because frequently it's made with stuff 560 00:34:07,960 --> 00:34:11,000 Speaker 1: that I can't have, like a like a lot of 561 00:34:11,040 --> 00:34:13,760 Speaker 1: onion and garlic and also some of that sweet pepper 562 00:34:13,800 --> 00:34:15,600 Speaker 1: kind of stuff. Meatballs usually are not made with at 563 00:34:15,640 --> 00:34:17,840 Speaker 1: least the sweet pepper parts, so I'm more likely to 564 00:34:17,880 --> 00:34:20,360 Speaker 1: be able to eat them. I don't know, I'll have 565 00:34:20,400 --> 00:34:22,759 Speaker 1: to keep an eye up for that. Oh yeah, it 566 00:34:22,800 --> 00:34:25,400 Speaker 1: happens in more places than than than you would think. Perhaps, 567 00:34:26,160 --> 00:34:28,040 Speaker 1: I think when I see meatball in many way, I 568 00:34:28,040 --> 00:34:30,200 Speaker 1: assume it's a huge meatball, which is a really dumb 569 00:34:30,280 --> 00:34:32,719 Speaker 1: thing to think. Now that, now that I ponder it 570 00:34:32,760 --> 00:34:36,680 Speaker 1: with with more more than like half a second of 571 00:34:37,120 --> 00:34:39,560 Speaker 1: I would also eat that. To be fair, I just 572 00:34:39,719 --> 00:34:43,759 Speaker 1: really like meatballs. I'm not sure, like I'm a very 573 00:34:43,920 --> 00:34:47,919 Speaker 1: um Don't get me wrong. I will eat pretty much 574 00:34:48,000 --> 00:34:51,040 Speaker 1: any food, but I do think a lot about like 575 00:34:51,120 --> 00:34:53,600 Speaker 1: how difficult will this be to eat? And meatball on 576 00:34:53,680 --> 00:34:58,839 Speaker 1: pizza seems difficult. But if it's slices, yeah, I mean 577 00:34:58,880 --> 00:35:01,480 Speaker 1: a whole large ball and a pizza would definitely require 578 00:35:01,560 --> 00:35:05,319 Speaker 1: someone to like fork and possibly fork knife situations such 579 00:35:05,360 --> 00:35:08,319 Speaker 1: a funny I do I do, or like you'd have 580 00:35:08,320 --> 00:35:10,480 Speaker 1: to sort of like wrap it around, like wrap the 581 00:35:10,520 --> 00:35:14,279 Speaker 1: slice around, and then it's a weird sandwich. And I 582 00:35:14,320 --> 00:35:18,400 Speaker 1: don't know. Yeah, I um. I also eat my pizza 583 00:35:18,520 --> 00:35:24,239 Speaker 1: crust first, which people like. Every time someone sees me 584 00:35:24,320 --> 00:35:27,399 Speaker 1: eat pizza, someone will ask me, you pick it up 585 00:35:27,440 --> 00:35:32,440 Speaker 1: and eat it crust first. Really, I don't know why 586 00:35:32,640 --> 00:35:36,000 Speaker 1: I've always done it that way, all right. I think 587 00:35:36,040 --> 00:35:40,920 Speaker 1: it's because the crust, I mean, usually is the least 588 00:35:41,320 --> 00:35:43,600 Speaker 1: exciting part for you. Yeah, so I get it, I 589 00:35:43,640 --> 00:35:45,400 Speaker 1: eat it, get it out of the way, I eat 590 00:35:45,440 --> 00:35:49,160 Speaker 1: out of the way, and then just all uphill or 591 00:35:49,200 --> 00:35:51,880 Speaker 1: downhill from there. I've never understood the meaning of that phrase. 592 00:35:51,920 --> 00:35:56,800 Speaker 1: That is a different episode entirely, if a different show entirely, 593 00:35:57,239 --> 00:35:59,719 Speaker 1: an animalogy show that that we've never managed to quake 594 00:35:59,760 --> 00:36:02,800 Speaker 1: it off a ground one day. I want to pitch 595 00:36:02,880 --> 00:36:06,280 Speaker 1: that idea pretty early on because I just don't understand. 596 00:36:06,800 --> 00:36:12,959 Speaker 1: I don't understand. Uh, well, that was our our look 597 00:36:12,960 --> 00:36:22,080 Speaker 1: at at pepperoni, yes, which brings us to listen. Mm 598 00:36:22,120 --> 00:36:27,480 Speaker 1: hmmm it was a pepperoni shape. Oh yeah, yeah. We 599 00:36:27,560 --> 00:36:31,160 Speaker 1: also have the answers to the fictional food. Oh yeah, 600 00:36:31,200 --> 00:36:33,480 Speaker 1: we haven't given this to you yet. I forgot that 601 00:36:33,760 --> 00:36:37,759 Speaker 1: recording times. It's strange, It's probably been many weeks by now, 602 00:36:38,600 --> 00:36:42,040 Speaker 1: but we have them in this episode. So after listener mail, 603 00:36:43,120 --> 00:36:46,440 Speaker 1: stay tuned and you will you will hear them. Yes, 604 00:36:47,640 --> 00:36:51,120 Speaker 1: Sarah wrote, My family has been decorating gingerbread houses for 605 00:36:51,160 --> 00:36:54,160 Speaker 1: as long as I can remember. From my entire childhood. 606 00:36:54,200 --> 00:36:57,960 Speaker 1: My family birthday party was always dedicated to decorating gingerbread houses. 607 00:36:58,200 --> 00:37:03,840 Speaker 1: Yeah December birthdays. However, our houses are never consumed. The 608 00:37:03,840 --> 00:37:06,440 Speaker 1: first time we did it, it was an absolute disaster 609 00:37:06,840 --> 00:37:09,120 Speaker 1: and none of the houses managed to stay out together 610 00:37:09,200 --> 00:37:13,759 Speaker 1: with frosting. We have since hot glued them together, and 611 00:37:13,840 --> 00:37:16,960 Speaker 1: often we decorate them, at least partly with old candy 612 00:37:17,040 --> 00:37:21,320 Speaker 1: or other non edible food stuff. My peak house occurred 613 00:37:21,360 --> 00:37:24,320 Speaker 1: about seven years ago with the creation I entitled a 614 00:37:24,480 --> 00:37:28,160 Speaker 1: s'mores Wonderland. And while most of my memories of gingerbread 615 00:37:28,160 --> 00:37:30,719 Speaker 1: have very little to do with actually consuming it, some 616 00:37:30,800 --> 00:37:34,640 Speaker 1: of my best memories surround gingerbread is my favorite, most 617 00:37:34,680 --> 00:37:37,880 Speaker 1: long lasting tradition. And she sent us a picture of 618 00:37:37,880 --> 00:37:41,720 Speaker 1: some Moore's wonderland and it looked lovely. It was wondrous. Indeed, 619 00:37:41,840 --> 00:37:44,920 Speaker 1: it was very wondrous. I am so determined to build 620 00:37:44,920 --> 00:37:48,920 Speaker 1: gingerbread houses. We can, we can do it. We're gonna 621 00:37:48,960 --> 00:37:51,480 Speaker 1: do it. Ish we can. Maybe maybe we can, will try. 622 00:37:51,960 --> 00:37:54,680 Speaker 1: We'll give it an old college effort. As they say, 623 00:37:54,719 --> 00:37:58,799 Speaker 1: I'm not I'm not an engineer. Kelly wrote, you are 624 00:37:58,880 --> 00:38:02,080 Speaker 1: vending machine episode me remember my days in elementary school. 625 00:38:02,239 --> 00:38:04,400 Speaker 1: I went to a small school that was K through twelve. 626 00:38:04,680 --> 00:38:06,480 Speaker 1: We didn't have a cafeteria, so they would set up 627 00:38:06,520 --> 00:38:09,160 Speaker 1: tables in the auditorium and we didn't have a lunch lady. 628 00:38:09,200 --> 00:38:12,040 Speaker 1: We had a short row of vending machines. I believe 629 00:38:12,080 --> 00:38:14,000 Speaker 1: there was one for soup, one for milk, and one 630 00:38:14,080 --> 00:38:16,719 Speaker 1: for various snacks. I never used them. I ate a P, 631 00:38:16,840 --> 00:38:19,160 Speaker 1: B and J every day, plus a fruit roll up 632 00:38:19,440 --> 00:38:22,520 Speaker 1: or dunkaro. Yep, I'm a nineties kid. There was a 633 00:38:22,520 --> 00:38:24,680 Speaker 1: woman named Dottie who stood near the machines with a 634 00:38:24,719 --> 00:38:27,680 Speaker 1: bag of quarters for kids who needed change. We eventually 635 00:38:27,719 --> 00:38:33,000 Speaker 1: merged with the bigger school and constructed a cafeteria on nostalgia. 636 00:38:33,520 --> 00:38:35,600 Speaker 1: So many of you wrote in and said that you 637 00:38:35,719 --> 00:38:39,279 Speaker 1: didn't have lunch ladies, you had vending machines. And the 638 00:38:39,320 --> 00:38:41,760 Speaker 1: vending machines never worked, so they had to hire somebody 639 00:38:41,800 --> 00:38:45,160 Speaker 1: who was essentially a lunch lady two and would just 640 00:38:45,200 --> 00:38:48,560 Speaker 1: have money like you'd pay her or him, and they 641 00:38:48,560 --> 00:38:53,080 Speaker 1: would like obtain the food from from the machine for you. Yeah. 642 00:38:53,719 --> 00:38:59,919 Speaker 1: Interesting twisted webs, we weave twistate phaps. It's true. Still 643 00:39:00,080 --> 00:39:03,120 Speaker 1: the vending machines come to life and become our overlords. 644 00:39:03,880 --> 00:39:08,759 Speaker 1: Stephen King predicted it all right Now for our fictional 645 00:39:08,960 --> 00:39:15,560 Speaker 1: tribu answers, yes, all right. Number one was Willy Wonka, 646 00:39:15,719 --> 00:39:20,040 Speaker 1: our Charlie Chacol Factory, whichever. Number two was Green Eggs 647 00:39:20,040 --> 00:39:24,719 Speaker 1: and Ham number three with South Park, four was Scooby Snacks, 648 00:39:24,920 --> 00:39:29,320 Speaker 1: five with SpongeBob square Pants, six was the Teletubbies, seven 649 00:39:29,360 --> 00:39:34,080 Speaker 1: was the Simpsons, eight was Stone Soup, nine was Calvin 650 00:39:34,080 --> 00:39:38,200 Speaker 1: and Hobbs. Ten I Love Lucy, eleven was thirty Rock, 651 00:39:38,600 --> 00:39:42,560 Speaker 1: and twelve was pulp fiction. And for the tiebreakers, one 652 00:39:43,080 --> 00:39:46,440 Speaker 1: was a clockwork orange, two was Arrested Development, and three 653 00:39:47,040 --> 00:39:54,360 Speaker 1: was Ghostbusters. Huh so if you didn't cheat, um, congratulations 654 00:39:54,400 --> 00:39:58,239 Speaker 1: to have however many points you got. Special congratulations to 655 00:39:58,440 --> 00:40:02,520 Speaker 1: Team High Rule Team of one Zelda, who sent us 656 00:40:02,560 --> 00:40:05,120 Speaker 1: her she emailed as her answers and she got a 657 00:40:05,200 --> 00:40:09,759 Speaker 1: pretty good score. Yeah yeah, and I'm going to guess 658 00:40:09,800 --> 00:40:12,040 Speaker 1: a lot of you probably got a pretty good score, 659 00:40:13,040 --> 00:40:16,839 Speaker 1: but we have no way of judging you otherwise. Absolutely not. 660 00:40:17,560 --> 00:40:20,959 Speaker 1: So if you would like to email us, you can 661 00:40:21,280 --> 00:40:24,000 Speaker 1: our emails food Stuff at how stuff works dot com. 662 00:40:24,040 --> 00:40:26,040 Speaker 1: We're also on social media. You can find us on 663 00:40:26,080 --> 00:40:29,680 Speaker 1: Facebook and Twitter at food stuff hs W. We're also 664 00:40:29,719 --> 00:40:32,600 Speaker 1: over on Instagram at food stuff. We hope to hear 665 00:40:32,640 --> 00:40:36,040 Speaker 1: from you. Thank you as always to our superproducer Dylan Fagan. 666 00:40:36,480 --> 00:40:38,440 Speaker 1: Thank you to you for listening, and we hope that 667 00:40:38,480 --> 00:40:42,320 Speaker 1: lots more good things are coming your way.