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Speaker 1: Ridiculous History is a production of iHeartRadio. Welcome back to

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Speaker 1: the show, fellow Ridiculous Historians. Thank you, as always so

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Speaker 1: much for tuning in. Let's hear it for our super producer,

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Speaker 1: Max the freight Train Williams.

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Speaker 2: You too, Uh, Max, Miracle Whip, I'm sorry I was

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Speaker 2: taking Yeah, miracle Whip. It's not Mayo. It's a Mayo

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Speaker 2: bait product.

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Speaker 3: It's the margarine of Mayo.

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Speaker 1: No one's no one's used the tagline. I can't believe

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Speaker 1: it's not Mayo.

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Speaker 2: Yet it's true. I can believe it. Man, you're talking

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Speaker 2: about this off Mike your pan by the way, and

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Speaker 2: I'm no, yeah, I was so gross, just the idea

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Speaker 2: of it. The white stuff, slather, you know, words like

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Speaker 2: that come to mind. But as I think it happened

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Speaker 2: when I, you know, hit my late thirties, I love it.

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Speaker 1: Man.

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Speaker 2: I'll slather a French fry in that stuff, like yeah,

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Speaker 2: you'll prop it up, Yeah, yeah.

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Speaker 1: Dutch Noel Brown, Ben Bullen here returning with you, folks,

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Speaker 1: and now we're continuing series on all Things Condiment. Today

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Speaker 1: we're going to tackle a particular sauce that is surprisingly divisive.

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Speaker 1: Like you were saying nol. This thick, creamy bastard sun

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Speaker 1: of eggs and oil is known as mayonnaise. It's one

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Speaker 1: of the it's one of the French words that every

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Speaker 1: American knows. And the texture and color of this can

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Speaker 1: be kind of off putting.

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Speaker 2: Right. Yeah, I've made my I made my case for that.

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Speaker 2: But again I've moved, I've moved forward. Yeah, I still

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Speaker 2: don't like It's weird, man Like, I don't like it

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Speaker 2: when a sandwich you get from a fast food joint,

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Speaker 2: for example, is just overflowing with the stuff. It's squishing

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Speaker 2: out the sides. I don't think anybody loves that. That's

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Speaker 2: why the phrase light mayo is a thing. But I

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Speaker 2: will drown a French fry in the mayo.

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Speaker 4: You cover everything in mayo. I want double that mayo.

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Speaker 4: But also gotta remember that I'm speaking from a condition,

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Speaker 4: condition as I haven't mayo in over like three years.

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Speaker 1: And distance makes the heart real fonder exactly.

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Speaker 2: Yeah.

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Speaker 1: Look, we know that mayo is so divisive folks, so

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Speaker 1: much so that people who don't like mayo don't just

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Speaker 1: dislike it. They hate this stuff. And it's crazy because

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Speaker 1: it's often an ingredient. I recall years ago, guys, we

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Speaker 1: were in a conversation with our good friend and former

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Speaker 1: Paul Mission Control Decand about milk, and he and our

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Speaker 1: pal Casey Pegram had this ongoing argument about whether milk

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Speaker 1: is something you drink on its own or whether it

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Speaker 1: exists only as an ingredient.

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Speaker 2: Well, that depends on the person, I guess, you know.

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Speaker 2: And also I love the trope of villains in movies

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Speaker 2: drinking milk, like Anton Sugar and No Country for Old Men.

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Speaker 2: He's just been there because of the condensation on his

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Speaker 2: glass of milk. Another great use is fastards. Yeah yeah, Also,

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Speaker 2: and get out the I don't want to spoil it,

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Speaker 2: but there's a twist where and a character is turns

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Speaker 2: out to be a real battie is seen eating fruit loops,

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Speaker 2: I want to say, in milk, and there's something about

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Speaker 2: like she's picking out certain colors of the fruit loops

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Speaker 2: to show her inherent racism.

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Speaker 1: And then there's also of course clockwork orange.

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Speaker 2: Oh gosh, there we were sat in a Corova milk

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Speaker 2: bar acking up our razu ducs of what to do

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Speaker 2: with the evening.

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Speaker 1: It's so weird because.

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Speaker 2: That's milk plus. By the way, milk plus. Yeah, for

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Speaker 2: all the droops.

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Speaker 1: It's strange because some people who despise mayonnaise will gladly

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Speaker 1: consume tartar, sauce, fry sauce, remolade, aoli and well maybe

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Speaker 1: not aoli. But they'll also eat like chicken salad, tuna salad,

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Speaker 1: what's the other potato salad?

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Speaker 2: I like a potato salad, but only if it's made

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Speaker 2: with sour cream, not a mayo based one. Don't don't

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Speaker 2: see that. I'm weird, man, I'm weird. I don't like

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Speaker 2: mayo in certain things. Will not touch a chicken salad,

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Speaker 2: no matter whether Matthew McConaughey made it or not. No,

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Speaker 2: I think that's touona salad. But I do love a

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Speaker 2: good Mayo and I love an aoli. And I think

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Speaker 2: I was mentioning to you as well, off Mike Ben

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Speaker 2: that it was when I realized that there were fancy

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Speaker 2: mayos and mayos that had more flavors that my brain

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Speaker 2: sort of adapted to the more basic of mayos.

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Speaker 1: Yeah, dude, I appreciate you saying that, because, as we're

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Speaker 1: going to see in this episode, we are all three,

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Speaker 1: all four of us, you tuning in at home ridiculous historians.

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Speaker 1: We're going to have some hot takes on this condiment.

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Speaker 1: I think restaurant tours figured out you can charge way

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Speaker 1: more for mayo by jusing it up and calling it aoli.

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Speaker 1: We'll get to it, but for now, pull up some

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Speaker 1: Sando bread, start prepping your chicken salad. Don't tell nol

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Speaker 1: what you're doing it, and let's begin. The first thing

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Speaker 1: we have to establish here is, guys, mayo is not

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Speaker 1: as old as I think we all assumed, despite the

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Speaker 1: fact that as very basic ingredients.

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Speaker 2: It is very basic. And then you know a lot

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Speaker 2: of staple culinary things the French are responsible for, like

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Speaker 2: a hollandaise sauce or what is a burd blanc you know,

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Speaker 2: I mean the French responsible for so many basic sauces.

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Speaker 2: They have a job for it. It's the saucer, the saucier. Indeed,

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Speaker 2: and while mayo is in fact very basic in terms

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Speaker 2: of its ingredients, we've got eggs, oil, and again there

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Speaker 2: are other options for like flavoring and stuff, just some

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Speaker 2: kind of acid there, you go, some kind of acid,

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Speaker 2: But it's all about in like how you whip it in,

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Speaker 2: like the consistency for it to get to the right.

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Speaker 2: It's not just about slamming all these things together in

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Speaker 2: a bowl. You got to kind of know what you're

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Speaker 2: doing to get the right vibe, the right Mayo vibe.

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Speaker 1: Yeah, like that old classic rock band set. You gotta

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Speaker 1: hold on loosely.

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Speaker 2: You know, there's an art to it.

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Speaker 1: And we are big sauce fans. That's why we have

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Speaker 1: this continuing series about condiments. It's no surprise that tons

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Speaker 1: of salts in use today have ancient roots, like soy sauce, dude,

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Speaker 1: or olive oil. We established earlier. The ketchup existed for

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Speaker 1: thousands of years.

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Speaker 2: Well, much more of a fish sauce kind of situation.

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Speaker 1: Yeah, yeah, which is why you can get mushroom ketchup

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Speaker 1: in the UK still, or banana ketchup in the Philippines.

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Speaker 1: Before the wider world started using tomatoes, ketchup was the thing.

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Speaker 1: This is not the case with mayonnaise, which is odd, right,

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Speaker 1: it's kind of recent. Like you said, nol it's an

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Speaker 1: emulsion of oil, egg yolks, some kind of acid, usually

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Speaker 1: vinegar or lemon juice. Historians say the earliest footprints of

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Speaker 1: mayonnaise traced back to Egyptians and Romans because they used

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Speaker 1: a combination of olive oil and egg as a dietary supplement.

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Speaker 1: But folks, people did not figure out modern mayo for

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Speaker 1: a hot minute. Now we got several curdled competing origin stories.

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Speaker 1: There is a ton of debate about who actually, quote

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Speaker 1: unquote invented mayonnaise and why we even call it mayonnaise

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Speaker 1: in the modern day. No, Noel, if you do me

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Speaker 1: a favorite, I'd like to lean on your French pronunciation

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Speaker 1: for this first origin story.

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Speaker 2: I will do my very best here, Ben. This is

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Speaker 2: one of the ones. That guy that has those upside

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Speaker 2: down looking letters with the little little lippy hanging guys

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Speaker 2: on the bottom. I think I got this one. We're

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Speaker 2: talking about Louis Francois Alman d Vignon de plus is

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Speaker 2: duco Rischilu, like the cardinal from Three Musketeers. Remember he

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Speaker 2: was Battie, he was the big bad You nailed it, man,

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Speaker 2: thank you so much. No, not nailed it, but I

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Speaker 2: landed in the in the in the vicinity. I have

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Speaker 2: your French Friday, so kissed it. French kissed it.

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Speaker 1: Yeah.

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Speaker 2: Uh.

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Speaker 1: This is the Seven Years War in seventeen fifty six

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Speaker 1: and the idea is at our pal here led the

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Speaker 1: French forces to victory in a place called Port Mahol

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Speaker 1: mho n. This is in the Mediterranean island of Minorca

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Speaker 1: in Spain, and the story goes it's kind of similar

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Speaker 1: to the origin story of Ranch.

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Speaker 2: As we'll see.

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Speaker 1: This guy had a chef, and the chef was preparing

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Speaker 1: a fancy meal to celebrate the military wins. But lo

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Speaker 1: and behold, the chef discovered he did not have any

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Speaker 1: cream for his usual fancy French sauce, so he improvised

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Speaker 1: and used a mixture of olive oil and eggs instead.

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Speaker 1: He called this Mahonez after Port Mahol.

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Speaker 2: That's so interesting. It's one of those what is it?

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Speaker 2: Necessity is the mother of invention situations? I guess where

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Speaker 2: it's like, Oh dear, I have no cream. Let's see

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Speaker 2: what we've got laying around. Let's just PLoP these guys

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Speaker 2: together and give it a good whip. And it's cream like.

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Speaker 2: And yet it's so isn't right? Ben Like It's got

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Speaker 2: the tang of say, a sour cream, uh, And it

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Speaker 2: has a similar consistency, but it is so its own thing.

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Speaker 2: There's nothing else quite like it. And that's what makes

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Speaker 2: it such a I don't know, like a singular ingredient

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Speaker 2: that you can't really what do you substitute for mayo?

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Speaker 2: I guess sour cream would be the closest thing in

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Speaker 2: my mind, and yet it still doesn't quite fit the bill.

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Speaker 1: Yeah, mayonnaise in the Pantheon of condiments has always.

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Speaker 2: Of a Campeon of condiments, the gods of condiments. It's

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Speaker 2: a beautiful thing.

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Speaker 1: It's always reminded me of the experience of seeing an

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Speaker 1: unusual animal for the first time. Like you look at

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Speaker 1: a giraffe and you think, how'd you get here?

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Speaker 2: Man, like a platypus and you're like, why, why, why why?

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Speaker 2: He's got a venomous anal gland or something on a

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Speaker 2: plats Oh yeah, yeah, thunder is little little little hoot.

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Speaker 1: Yes, I'm sorry, is only egg laying, venomous mammal.

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Speaker 2: It's a weird guy. Yeah, the platypus. It's a heck

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Speaker 2: of a remix of therey Go Ben. But no. I

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Speaker 2: also love the idea of perhaps a Rogues gallery of condiments,

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Speaker 2: which would probably include stuff like what's that really gross?

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Speaker 2: One mustardo? Oh? Come on, is it gross? You said it?

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Speaker 2: Was gross. I thought you didn't like it. I thought

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Speaker 2: you were the one that was slamming Mustardo, not in

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Speaker 2: the like yeah, you're like, you know, knocking him back.

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Speaker 1: Yeah, I mean it's not normalized for.

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Speaker 2: Us, Okay, but it would. I think it would go

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Speaker 2: in the rogues gallery. I think it would. It would

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Speaker 2: be the asylum of flipping condiments. Yeah.

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Speaker 1: Yeah, it's a harlequin and a joker team up for sure.

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Speaker 1: Max just popped on.

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Speaker 2: Pop on and a pop off. I can't just say,

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Speaker 2: isn't it what started?

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Speaker 3: It's like fuzzy fruit.

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Speaker 1: It's weird candied almost. It's like mustard candy.

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Speaker 2: It's almost like a like a like a Yeah, it's

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Speaker 2: mustard fruita spicy mustard and fruit preserves. So it's mustardy

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Speaker 2: chunky jelling basically. Yeah and off, mic, folks.

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Speaker 1: We had a conversation, I guess a year or so

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Speaker 1: back where we were talking about our favorite condiments and

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Speaker 1: what should be next in this series. That's where I

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Speaker 1: was pitching Mustado And yeah, you're right, Noel, I said,

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Speaker 1: I thought it was gross.

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Speaker 2: I have tried. I'm looking at it though, Ben. It

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Speaker 2: almost feels like a chutney mixed with the mustard, which

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Speaker 2: inherently sounds kind of maybe good, like one of those

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Speaker 2: papaya dogs you get in New York and then put

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Speaker 2: a little mustard on there. I think I might be

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Speaker 2: here for that, but I'm sorry to mean to derail

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Speaker 2: us talking about an unrelated condiment. But back to Minorca. No,

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Speaker 2: I think we're moving past Minorca now to the French

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Speaker 2: city of Bayon.

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Speaker 1: Ah. Well, there's another version of that same tale, the

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Speaker 1: Seven Years War, and they will argue that the chef

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Speaker 1: learned a sauce recipe that pre existed, Salsa mahessa from

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Speaker 1: the castle On, speaking natives of Minorca. Not everybody agrees

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Speaker 1: as you're saying. Some French chefs will tell you this

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Speaker 1: oil and egg mixture was called, as you said, no

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Speaker 1: baldness from Beyont.

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Speaker 2: You got your mayonnaise bayonnais in your holiday inn that

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Speaker 2: as a really dated hip hop. I love it's got

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Speaker 2: ham in it, though bits of ham.

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Speaker 1: Well, yeah, bail known historically for its ham, not historically

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Speaker 1: for its ham.

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Speaker 2: Yeah the region. Rather, I made a mistake. I thought

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Speaker 2: that their mayonnaise, that mayonnais had a little chunk of ham.

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Speaker 2: And I'm a goofball sorry about that. No, but the

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Speaker 2: region is known for sort of like the oh gosh,

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Speaker 2: what's the right Spanish ham Iberika exactly very similarly notable

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Speaker 2: ham region.

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Speaker 1: Yes, we love a notable ham like William Shatner or

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Speaker 1: Matt Berry.

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Speaker 2: Take care.

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Speaker 1: So beyonaise today is going to refer to a mixture

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Speaker 1: of mayo and a certain type of chili pepper. But

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Speaker 1: whatever the origin story, this sauce later gets called mayonnaise,

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Speaker 1: a French term, because of a printing error in a cookbook. So,

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Speaker 1: fellow etymology nerds, welcome to our weird hangout. Some people

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Speaker 1: speculate the word mayonnaise comes from the French word manie,

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Speaker 1: meaning to stir or to blend by hand, or boyeu

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Speaker 1: meaning yok, like egg yolk. There is a famous dude,

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Speaker 1: a French chef named Marie Antoine Care. He substituted vegetable

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Speaker 1: oil for olive oil in his recipe and this was

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Speaker 1: a game changer. It produced a lighter version of mayonnaise

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Speaker 1: that became popular throughout Europe, the United States, and as

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Speaker 1: we'll see the rest of the world. But it's kind

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Speaker 1: of no Max. It's it's a bit like the origin

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Speaker 1: of palm free or French fries, you know, rem fries. Yeah, yeah,

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Speaker 1: Never tell a Belgian that you want to order French fries.

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Speaker 1: They'll get a little bit saucy with you.

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Speaker 2: Yeah, for sure. French fries is such a colloquialism anyway.

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Speaker 2: I mean, palm fleets doesn't even translate to French fries. Yeah,

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Speaker 2: it's just fried potatoes. It's sort of a little bit

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Speaker 2: presumptuous to go straight to French fries. I've always found

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Speaker 2: that to be the case, because surely things have been

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Speaker 2: fried for since time immemorial. Oils have been long a

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Speaker 2: key staple for you know, cooking things since time immemorial,

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Speaker 2: whether it be putting it directly into a pan or

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Speaker 2: a cauldron, or boiling human beings in it. I think

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Speaker 2: we've long known that oil, when heated up, can can

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Speaker 2: definitely have a a frying effect. So it does start

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Speaker 2: to become one of those parallel thinking situations, right, Yeah,

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Speaker 2: well makes sense. I mean, just to slice up a

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Speaker 2: potato and throw it in the grease. It's not the

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Speaker 2: most unique take.

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Speaker 1: No, It's like who figured out pants someone at multiple points.

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Speaker 2: And is already predetermined. All we need to do is

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Speaker 2: wrap them in fabric, and.

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Speaker 1: We call that path dependency in terms of how our

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Speaker 1: predispositions determine uh the innovations.

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Speaker 2: We later create. Well, and a potato has also long

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Speaker 2: been a staple food stuff because of how resilient it is,

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Speaker 2: how well it stores. I mean, obviously we know about

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Speaker 2: the Great Potato Famine, and you know the use of

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Speaker 2: potatoes in Ireland and how that was such a staple

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Speaker 2: food there that it was hugely devastating when that famine

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Speaker 2: took place. But it just makes sense, like I'm the

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Speaker 2: worst at letting my fresh veggies and fruit rot in

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Speaker 2: my fridge, but if I buy a bag of potatoes,

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Speaker 2: you better be rest assured. They might have a few

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Speaker 2: eyes on them. But you can pop those right off,

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Speaker 2: pop those babies right off, and good as gold, you can't.

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Speaker 1: Yeah, nice one there, man. We also know side note,

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Speaker 1: folks that potatoes and tomatoes didn't make it to Europe

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Speaker 1: for a while. It was part of the Great Transfer.

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Speaker 1: I love your point about parallel thinking because most historians

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Speaker 1: are going to argue that these basic ingredients exist around

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Speaker 1: the world for most of civilization, some kind of egg,

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Speaker 1: some kind of oil, some kind of acid, and most

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Speaker 1: historians will also argue that what we call mayonnaise the

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Speaker 1: way it's created now does date back to Mahome during

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Speaker 1: the Seven Years War, and the competing theories that largely

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Speaker 1: come from French culinary historians are kind of they're kind

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Speaker 1: of adda boys to the French culinary ego. They're invented

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Speaker 1: after the fact.

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Speaker 2: M Yeah. And initially this thing, this sauce, this very

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Speaker 2: French sort of culinary leaning sauce, was considered pretty high brow.

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Speaker 1: Oh yeah, yeah, so there is no denying If the

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Speaker 1: French did not invent mayonnaise, they definitely popularized it, right

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Speaker 1: Like Chick fil A says, we didn't invent chicken, just

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Speaker 1: the chicken sandwich.

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Speaker 2: Very and they didn't invent the chicken sandwich. They didn't, sir.

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Speaker 2: I guess they're just in blind that theirs just so good.

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Speaker 2: It constitutes inventing the thing, because all the ones that

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Speaker 2: came before it were not properly chicken sandwiches.

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Speaker 1: Was it our waffle House episode where you and I

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Speaker 1: talked about the Popeye Chick fil A culture war.

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Speaker 2: We did a little bit, and we also talked about

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Speaker 2: how those brands hit a little different in other parts

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Speaker 2: of the world. Yeah, Popeyes in particular is like such

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Speaker 2: a novelty, right right, But yeah, the culture we're between

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Speaker 2: Chick fil A and Popeyes. I think what we did

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Speaker 2: mention as well on that episode was when that viral

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Speaker 2: Popeyes chicken sandwich was hitten. Yeah, and people were like

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Speaker 2: knifing each other over the thing and drive throughs and

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Speaker 2: they were like running out of it. It was crazy,

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Speaker 2: you know. I jumped on the train it was a

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Speaker 2: good chicken sandwich, But that was when they were really

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Speaker 2: giving Chick fil A a run for their money, and

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Speaker 2: it probably kicked.

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Speaker 4: Off some of that Wait, you jumped on the train

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Speaker 4: of knifing people and running out of drive through.

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Speaker 2: I jumped on the train of liking that chicken sandwich,

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Speaker 2: thank you very much, and finding it superior to the

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Speaker 2: Chick fil a sandwich. Personally, just wanted to clarify for

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Speaker 2: our listeners, I've never knifed the person the sandwich in

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Speaker 2: my life.

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Speaker 1: As Noel Brown's unqualified lawyer, I will confirm that he

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Speaker 1: has never, in fact stabbed someone brandish. He has brandished.

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Speaker 1: We will give the food around wildly. Give your sandwich now,

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Speaker 1: like you're saying, mayonnaise makes this intercontinental journey to the

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Speaker 1: United States in the late eighteen hundreds, mid eighteen hundreds,

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Speaker 1: and as we said, it's very very much a luxury

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Speaker 1: at this point. It's only served in fancy pants restaurants

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Speaker 1: like Delmonico's. Have you guys ever been to Delmonico's the

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Speaker 1: steakhouse in New York City.

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Speaker 2: Delmonico's the fancy It's one of those fancy the steakhouses

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Speaker 2: where you get everything a la carte. Right. Radio is

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Speaker 2: still side, sort of like Musso and Frank in Los

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Speaker 2: Angeles would be.

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Speaker 1: In comparison, that's a great comparison because Delmonico's is at

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Speaker 1: this point in eighteen thirty eight, they are offering the

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Speaker 1: well to do the one percenters of the big Apple

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Speaker 1: h voice of chicken or lobster with mayonnaise, and mayonnaise

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Speaker 1: is presented on the same level of hollandaise or brene.

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Speaker 2: Sauce, totally like a fancy sauce exactly. It wasn't until

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Speaker 2: old Richard Hellman came along. He decided to bring mayonnaise

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Speaker 2: to the people. Yeah, he thought the mayonnaise off of

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Speaker 2: that high horse. Yeah, he thought it was high fluting,

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Speaker 2: and so in our ocritization, Man there we go, he said,

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Speaker 2: as we imagine in ridiculous history, cinematic universe. He said,

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Speaker 2: mayo for the people. You guys are too fancy.

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Speaker 1: And he opened a deli with his family in nineteen

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Speaker 1: twelve in New York City, and they prepared mayonnaise at home.

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Speaker 1: They used it as a binding material for all sorts

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Speaker 1: of different salads, the kind of salads you don't care for,

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Speaker 1: like chicken, tuna, so on. And they would serve these

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Speaker 1: dishes at the deli. This is so similar to the

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Speaker 1: idea of ranch, right. They would serve the things at

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Speaker 1: the deli, and the mayo eventually overshadowed the salad. So

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Speaker 1: by the nineteen twenties, customers are going up to Helman

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Speaker 1: and they're saying, hey, man, can I just can't just

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Speaker 1: get straight up mayonnaise.

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Speaker 2: Let me get a.

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Speaker 1: Taste, Let me just get a little spoon, Let me

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Speaker 1: hit that mayo. Come on, let me hit that mayo.

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Speaker 1: I don't need the chicken, I don't want the tuna.

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Speaker 1: I want just the straight up mayonnaise. And Richard's not

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Speaker 1: too precious. He and his spouse start manufacturing mayonnaise in Bolk.

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Speaker 1: This is the origin story of Helman's mayo.

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Speaker 2: Yeah. I love this detail that they initially their packaging

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Speaker 2: was made of wood. Yeah. Yeah, it was a different time. Yeah,

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Speaker 2: that's weird and no time. However, they did switch to

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Speaker 2: the glass jars that we know and love today. I

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Speaker 2: suppose I'm more of a duke's guy, but we'll get

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Speaker 2: to that. Around nineteen twenty five he sold two versions

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Speaker 2: of the stuff. He used a blue ribbon to mark

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Speaker 2: one of them. Was the implication here that it had

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Speaker 2: won some sort of mayonnaise prize. Yeah, just like like

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Speaker 2: half blue ribbon the beer. Do you think self proclaimed

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Speaker 2: blue ribbon sort of thing, and that that logo is

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Speaker 2: still what you see on the jars today. What was

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Speaker 2: the other version?

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Speaker 1: The other version wasn't also ran like, you will know

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Speaker 1: you're in a creepy place if they will differentiate between

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Speaker 1: the trash beer they serve you, Okay, the paps blue

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Speaker 1: ribbon or just paps.

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Speaker 2: It was like, yeah, fair enough. So we got the

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Speaker 2: blue ribbon version and then the like drec version.

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Speaker 1: I guess it's whatever's left over at the bottom of

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Speaker 1: the mixing mixing bowl.

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Speaker 2: I don't know, I don't know, Okay, don't need need

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Speaker 2: none of that let's stick with the blue ribbons. So

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00:24:01,920 --> 00:24:06,400
Speaker 2: demand did start growing. They did status established a factory

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Speaker 2: for making the stuff, uh in Astoria or again. But

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Speaker 2: Hellman's wasn't the only jarred mayonnaise that was starting to

401
00:24:14,840 --> 00:24:18,520
Speaker 2: hit the market. We've got the also very humbly named

402
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Speaker 2: Best Foods, which also was selling a pre made version

403
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Speaker 2: of mayo over on the West coast Civic Northwest. I

404
00:24:25,119 --> 00:24:28,680
Speaker 2: suppose so they this was you know, competition for sure, Yeah.

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Speaker 1: Yeah, and then we see monopolization right in nineteen twenty

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Speaker 1: seven Post Them Cereal Company, which is the predecessor of

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Speaker 1: General Foods. They did Post Them Cereal Company become Post.

408
00:24:41,000 --> 00:24:42,840
Speaker 1: I think that's a good question. What do we have

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Speaker 1: still alive.

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Speaker 2: On a second posting, you know, in a Cereal company?

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Speaker 2: Is it posts? Survey says yes. Post Them was created

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Speaker 2: by CW. Post and is the original product that came

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00:25:00,359 --> 00:25:01,720
Speaker 2: the Post Cereal company.

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Speaker 4: Okay, from my serial research from a number of years ago,

415
00:25:05,040 --> 00:25:07,720
Speaker 4: I found out that Post was a real pill. He

416
00:25:07,920 --> 00:25:11,280
Speaker 4: was a interesting All the Ceial guys, as we know,

417
00:25:11,320 --> 00:25:12,439
Speaker 4: the Kelloggs were interested.

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Speaker 3: Post himself was at.

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Speaker 2: Just like putting stuff up with people's butts.

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Speaker 3: Well that was the.

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Speaker 5: Other John Harvey. You know, they were both kind of

422
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Speaker 5: you know, but the weirder Kellogg was not the main

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Speaker 5: serial kellog.

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Speaker 2: Okay, I always got that I got those wires crossed,

425
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Speaker 2: and I don't the guy ever uncrossed them.

426
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Speaker 1: I always wonder what it would have been like hanging

427
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Speaker 1: out with them both at once. One of them would

428
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Speaker 1: have said, I have opinions about grains, and the other

429
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Speaker 1: one would say, I have opinions about yogurt in the

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Speaker 1: worst possible way, I'll.

431
00:25:45,960 --> 00:25:48,520
Speaker 2: Tell you where to stick your grains. You know who

432
00:25:48,520 --> 00:25:50,960
Speaker 2: would have really gotten along with John Harvey Kellogg? Who

433
00:25:51,560 --> 00:25:57,720
Speaker 2: r f K jor uh Max.

434
00:25:57,800 --> 00:25:59,960
Speaker 1: We got to catch you up on this. We resent

435
00:26:00,359 --> 00:26:08,040
Speaker 1: catch you up on this. We recently discovered that the

436
00:26:08,160 --> 00:26:13,800
Speaker 1: current US political official RFK Junior has engaged with ai

437
00:26:14,080 --> 00:26:20,280
Speaker 1: chatbots for nutritional advice to people in the United States.

438
00:26:20,840 --> 00:26:24,160
Speaker 1: And one of the things that this AI chatbot will

439
00:26:24,200 --> 00:26:28,399
Speaker 1: do is advise you on the most healthy vegetables to

440
00:26:28,480 --> 00:26:29,520
Speaker 1: put up your butt.

441
00:26:29,600 --> 00:26:32,160
Speaker 2: Mm hmm, and we put forth that the root ones

442
00:26:32,200 --> 00:26:34,480
Speaker 2: are probably the best option because of the shape.

443
00:26:35,000 --> 00:26:37,720
Speaker 3: This AI chatbot help also help them with his poetry.

444
00:26:38,119 --> 00:26:42,800
Speaker 2: Oh man, this is a p show. We can't get

445
00:26:42,840 --> 00:26:45,359
Speaker 2: although that would have been right at home in the

446
00:26:45,560 --> 00:26:48,800
Speaker 2: what was it, James Joyce? Oh gosh, poetry?

447
00:26:49,000 --> 00:26:54,320
Speaker 1: Oh my gosh, guys, I just in the field. I

448
00:26:54,359 --> 00:26:57,880
Speaker 1: got in another argument about Finnegan's Wake.

449
00:26:58,040 --> 00:26:59,960
Speaker 2: I've got to stop doing it. And it's not good.

450
00:27:00,880 --> 00:27:07,320
Speaker 1: I I think it's beyond good and evil. Okay, Wow,

451
00:27:07,800 --> 00:27:12,679
Speaker 1: it is a series of letters purporting to be a

452
00:27:12,880 --> 00:27:14,320
Speaker 1: novel or.

453
00:27:14,320 --> 00:27:18,280
Speaker 2: English Okay, so it's just it's some musings.

454
00:27:18,320 --> 00:27:24,320
Speaker 1: It's come on, I can't catch strays on this one. Guys,

455
00:27:24,359 --> 00:27:26,920
Speaker 1: my professor are still alive. You don't want to You

456
00:27:26,920 --> 00:27:28,560
Speaker 1: don't want to get in front of that freight.

457
00:27:28,359 --> 00:27:33,159
Speaker 2: Train, Ben, Yeah, mayonnaise does become We're getting to the

458
00:27:33,200 --> 00:27:35,879
Speaker 2: point where it's about to become a bit of a craze,

459
00:27:36,160 --> 00:27:40,919
Speaker 2: where we start to see like mayonnaise cookbooks with just

460
00:27:41,119 --> 00:27:45,720
Speaker 2: absolutely disgusting imagery, like when you posted year uh incorporating

461
00:27:45,800 --> 00:27:50,280
Speaker 2: mayonnaise with another fad food, gelatine, Yes, to create just

462
00:27:50,359 --> 00:27:56,119
Speaker 2: these monstrosities of culinary despicableness. Yeah.

463
00:27:56,160 --> 00:28:02,159
Speaker 1: By this point, Postum serial has a fired Best Foods

464
00:28:02,200 --> 00:28:04,320
Speaker 1: and Helman's Mayonnaise.

465
00:28:04,320 --> 00:28:05,960
Speaker 2: The aforementioned monopoly.

466
00:28:06,200 --> 00:28:08,600
Speaker 1: Yes, so now we've got a what is it Carls

467
00:28:08,680 --> 00:28:12,520
Speaker 1: Junior and Hardy's kind of thing? Theo cartel, a mayo cartel.

468
00:28:12,560 --> 00:28:16,000
Speaker 1: I love it, dude. So best food mayonnaise is sold

469
00:28:16,000 --> 00:28:19,800
Speaker 1: in the western US, while Helman's is sold east of.

470
00:28:19,720 --> 00:28:22,440
Speaker 2: The Rocky Mountains. To your point bend, that's exactly right,

471
00:28:22,520 --> 00:28:28,159
Speaker 2: the Carls Junior versus Hardy's, the Checkers versus Rallies. You know,

472
00:28:28,200 --> 00:28:32,520
Speaker 2: there are basically the same exact restaurants that like to

473
00:28:32,560 --> 00:28:34,720
Speaker 2: brand themselves differently depending on what that part of the

474
00:28:34,720 --> 00:28:35,840
Speaker 2: country is more used to.

475
00:28:36,520 --> 00:28:40,360
Speaker 1: And we want to give a special shout out to

476
00:28:40,720 --> 00:28:41,480
Speaker 1: Duke's Mayo.

477
00:28:41,840 --> 00:28:44,080
Speaker 2: I do like a Duke's. Yeah, I'm a Duke's guy.

478
00:28:44,720 --> 00:28:46,920
Speaker 2: I don't know why. I'd be very curious to do

479
00:28:46,960 --> 00:28:49,240
Speaker 2: an ab taste test to see if it really is better.

480
00:28:49,280 --> 00:28:52,479
Speaker 2: But somewhere along the line, I got sold on Dukes

481
00:28:52,520 --> 00:28:54,520
Speaker 2: being superior to Helman's.

482
00:28:54,800 --> 00:28:58,640
Speaker 1: That's because of where we spent our formative years. That's

483
00:28:58,960 --> 00:29:02,760
Speaker 1: what it is, son, Yeah, it's Dukes is a very

484
00:29:02,800 --> 00:29:06,440
Speaker 1: popular brand right in the American South, and there are

485
00:29:06,480 --> 00:29:10,960
Speaker 1: countless mayo alternatives catering to vegans vegetarians. You know you

486
00:29:11,080 --> 00:29:14,000
Speaker 1: got your eggless mayo, You've got stuff for folks with

487
00:29:14,080 --> 00:29:19,640
Speaker 1: allergies and so on, and this is almost a different episode.

488
00:29:19,680 --> 00:29:23,360
Speaker 2: But Noel, you nailed it. Man.

489
00:29:24,000 --> 00:29:27,480
Speaker 1: People have done a lot of weird stuff with mayonnaise, especially,

490
00:29:27,520 --> 00:29:31,400
Speaker 1: I want to say, in like the post World War

491
00:29:31,440 --> 00:29:36,800
Speaker 1: two environment, right, everything is gelatine and mayonnaise, and how

492
00:29:36,840 --> 00:29:39,280
Speaker 1: can we combine these? What can we put in there?

493
00:29:39,440 --> 00:29:44,680
Speaker 1: I just can't imagine eating mayo jello. I think I

494
00:29:44,760 --> 00:29:48,360
Speaker 1: maybe have mentioned before, and we've definitely.

495
00:29:48,000 --> 00:29:50,520
Speaker 2: Done an episode if you just do a little search

496
00:29:50,960 --> 00:29:56,240
Speaker 2: on like gelatin based fad foods and this kind of thing.

497
00:29:57,120 --> 00:30:00,280
Speaker 2: My mother was really fond of something that her other

498
00:30:00,440 --> 00:30:02,760
Speaker 2: was really fond of. So it's one of these generational

499
00:30:02,880 --> 00:30:05,680
Speaker 2: disgusting desserts that you have to make it every dinner party.

500
00:30:05,840 --> 00:30:10,040
Speaker 2: Something called Gentleman's salad well in and of itself, sounds

501
00:30:10,080 --> 00:30:13,640
Speaker 2: fricking disgusting, Like I mean, sorry, not to be too ichy,

502
00:30:16,320 --> 00:30:18,560
Speaker 2: be right. And I don't even know. I'm gonna google

503
00:30:18,600 --> 00:30:20,040
Speaker 2: it because I don't even know if my mom just

504
00:30:20,080 --> 00:30:24,960
Speaker 2: made this up or her mom made it out. Yeah,

505
00:30:25,000 --> 00:30:27,080
Speaker 2: it's fine, No, it's no, this is it's it's here.

506
00:30:27,280 --> 00:30:32,440
Speaker 2: Grandma's lime green jello salad recipe with cottage cheese and

507
00:30:32,520 --> 00:30:38,360
Speaker 2: jello and pineapple. It's like this gelatinous green loaf that

508
00:30:38,480 --> 00:30:43,320
Speaker 2: has like horseradish sauce on it and like mayo in

509
00:30:43,440 --> 00:30:48,080
Speaker 2: it and lime green jello and it is and cottage cheese.

510
00:30:48,120 --> 00:30:50,400
Speaker 2: It's just the worst. And my mom would always make

511
00:30:50,440 --> 00:30:55,600
Speaker 2: it in honor of her mom. Evaporated milk, pineapple, lime jello, mayonnaise,

512
00:30:55,680 --> 00:30:59,000
Speaker 2: cottage cheese, and walnuts. Yeah, well sorry.

513
00:30:59,560 --> 00:31:04,280
Speaker 1: Also, I love I love how sketchy any any food

514
00:31:04,840 --> 00:31:07,640
Speaker 1: sounds when you add gentleman's to the front of it.

515
00:31:07,680 --> 00:31:12,320
Speaker 1: When you add that possessive we see gentlemen's scoundrels pasta salad.

516
00:31:13,240 --> 00:31:16,959
Speaker 1: I can't remember if I told you, guys, I I

517
00:31:17,000 --> 00:31:19,680
Speaker 1: went down this rabbit hole and I ordered something called

518
00:31:19,800 --> 00:31:20,920
Speaker 1: Gentleman's relish.

519
00:31:21,400 --> 00:31:26,760
Speaker 2: Is that mustardo? It was during the mustarto phase. It is.

520
00:31:27,440 --> 00:31:32,120
Speaker 1: It's like an anchovy paste basically, but it's GM's relish,

521
00:31:32,280 --> 00:31:36,480
Speaker 1: gentleman's relish, gentleman's salad. That just sounds gentleman's scoundrel. Come on,

522
00:31:37,280 --> 00:31:39,200
Speaker 1: a scoundrel, that's fun.

523
00:31:40,040 --> 00:31:44,000
Speaker 2: This doesn't quite make sense grammatically, though, Like what is

524
00:31:44,040 --> 00:31:47,440
Speaker 2: that a gentleman to be the scoundrel. This is a

525
00:31:47,480 --> 00:31:49,320
Speaker 2: scoundrel that belongs to the gentleman.

526
00:31:49,720 --> 00:31:53,360
Speaker 1: Yeah, he's a dirty rascal, or he's like a familiar

527
00:31:54,080 --> 00:31:57,480
Speaker 1: like in that in that Steve Martin film, what was it?

528
00:31:57,520 --> 00:32:00,600
Speaker 1: Dirty rotten scoundrel? So you run scoundrel, It sounds like

529
00:32:00,640 --> 00:32:03,840
Speaker 1: a cod man's pasta. So the gentleman's scoundrel would be

530
00:32:03,880 --> 00:32:05,560
Speaker 1: that you got the judge, your gentleman, and then his

531
00:32:05,680 --> 00:32:08,520
Speaker 1: partner who is the real rogue they're doing the crime,

532
00:32:08,880 --> 00:32:10,400
Speaker 1: and then the gentleman's the one that sort of the

533
00:32:10,400 --> 00:32:14,200
Speaker 1: straight man of the of the duo. And maybe mayonnaise

534
00:32:14,520 --> 00:32:17,840
Speaker 1: is in that rogues gallery, right, maybe mayonnaise is the

535
00:32:17,920 --> 00:32:28,560
Speaker 1: scoundrel of condiments. There was one guy from Japan who

536
00:32:28,800 --> 00:32:33,800
Speaker 1: absolutely fell in love with the idea of mayonnaise. Tochiro

537
00:32:34,080 --> 00:32:38,040
Speaker 1: Nakashima nineteen ten, he's an intern dude.

538
00:32:38,120 --> 00:32:42,479
Speaker 2: An intern at Japan's Department of Agriculture and Commerce, and

539
00:32:42,520 --> 00:32:44,640
Speaker 2: he went to the UK and the US and he,

540
00:32:44,800 --> 00:32:48,120
Speaker 2: just like you said, just got just drowned himself in mayo.

541
00:32:48,320 --> 00:32:52,280
Speaker 2: He returned with a fascination for the white stuff as

542
00:32:52,280 --> 00:32:56,560
Speaker 2: well as orange. Marmalade was popular with the Paddington Bears

543
00:32:56,560 --> 00:32:59,520
Speaker 2: of the world and mayo and you use it to

544
00:32:59,560 --> 00:33:02,680
Speaker 2: make potato salad. And so this guy was like a real,

545
00:33:03,040 --> 00:33:06,400
Speaker 2: real mad scientist of flavor. You describe him very aptly

546
00:33:06,400 --> 00:33:09,920
Speaker 2: been as a Willy Wonka of what we call today.

547
00:33:10,440 --> 00:33:12,200
Speaker 2: This is also a tease for the next episode We're

548
00:33:12,240 --> 00:33:15,320
Speaker 2: gonna do, by the way, a QB mayonnaise, which is

549
00:33:15,440 --> 00:33:17,760
Speaker 2: so cool, if only in the way that it's packaged.

550
00:33:17,800 --> 00:33:21,240
Speaker 2: If you go to the cool Asian food specialty food stores,

551
00:33:21,360 --> 00:33:24,560
Speaker 2: it comes in like a like a plastic tube like

552
00:33:24,720 --> 00:33:26,960
Speaker 2: you would use to decorate a cake. It looks like

553
00:33:27,000 --> 00:33:30,080
Speaker 2: you're buying an action figure, you know. Also true, Yeah,

554
00:33:30,080 --> 00:33:32,120
Speaker 2: it doesn't. It come like in like a like a

555
00:33:32,320 --> 00:33:34,760
Speaker 2: like a kind of like a plastic bag. Almost.

556
00:33:35,120 --> 00:33:40,040
Speaker 1: Yeah, it has a plastic bag around the harder plastic container.

557
00:33:40,160 --> 00:33:42,120
Speaker 2: There you go of the mayonnaise, and it's.

558
00:33:42,000 --> 00:33:46,040
Speaker 1: A little bit sweeter than say your dukes or your helmets.

559
00:33:46,560 --> 00:33:49,320
Speaker 2: And much like a lot of Japanese products, the branding

560
00:33:49,440 --> 00:33:52,640
Speaker 2: is just adorable. You got a little baby, a little

561
00:33:52,680 --> 00:33:55,760
Speaker 2: naked baby with a little dippity dew hair, you know,

562
00:33:56,440 --> 00:33:59,280
Speaker 2: swoop on the top and yeah, it really does hit.

563
00:33:59,640 --> 00:34:02,880
Speaker 2: It's it's used in it is let's put it this way,

564
00:34:03,240 --> 00:34:06,280
Speaker 2: it is a feature. When it is used in a dish,

565
00:34:06,400 --> 00:34:09,000
Speaker 2: it is described as almost like a little some extra.

566
00:34:10,040 --> 00:34:14,759
Speaker 1: Yeah, and given some lactose restrictions in that part of

567
00:34:14,800 --> 00:34:19,520
Speaker 1: the world, mannaise will often replace what people would use

568
00:34:20,040 --> 00:34:21,279
Speaker 1: dairy for, you know.

569
00:34:21,960 --> 00:34:25,200
Speaker 2: And the big difference that made this thing so umami

570
00:34:25,440 --> 00:34:28,480
Speaker 2: and rich was the fact that it only used the

571
00:34:28,600 --> 00:34:31,720
Speaker 2: yolks of the egg rather than the whole thing. And also,

572
00:34:31,760 --> 00:34:36,040
Speaker 2: of course the proprietary blend of vinegars, including rice vinegar

573
00:34:36,080 --> 00:34:39,000
Speaker 2: which is much milder, and apple cider vinegar, which I

574
00:34:39,000 --> 00:34:41,480
Speaker 2: think ben would give it some of that sweetness that

575
00:34:41,520 --> 00:34:44,680
Speaker 2: you're accounting for. Oh, that's a good call. We know that.

576
00:34:44,760 --> 00:34:50,640
Speaker 1: According to the QP Mayo website, our buddy Tochiro makes

577
00:34:50,680 --> 00:34:55,040
Speaker 1: this in nineteen twenty five to quote help improve the

578
00:34:55,080 --> 00:35:00,480
Speaker 1: physiques and health of Japanese people by making delicious tricius

579
00:35:00,560 --> 00:35:06,880
Speaker 1: mayonnaise so widely available that it becomes a daily necessity. Anyway,

580
00:35:06,960 --> 00:35:10,640
Speaker 1: as you said, egg yolk's science vinegar, maybe we talked

581
00:35:10,640 --> 00:35:13,800
Speaker 1: a little bit about the science of mayonnaise, and let's

582
00:35:13,840 --> 00:35:18,520
Speaker 1: break down the aoli thing like mayonnaise is an emulsion.

583
00:35:19,640 --> 00:35:22,040
Speaker 1: It's things that shouldn't usually.

584
00:35:21,719 --> 00:35:24,680
Speaker 2: Hang out together, right, and that therein lies the key

585
00:35:24,880 --> 00:35:28,319
Speaker 2: of how they're it's whipped and how it's combined to

586
00:35:28,400 --> 00:35:30,680
Speaker 2: create that emulsion. If I'm not mistake. And by the way,

587
00:35:30,719 --> 00:35:33,720
Speaker 2: just a quick add on QP another key ingredient MSG.

588
00:35:34,080 --> 00:35:37,440
Speaker 2: Just putting that and we talked about the demonization of MSG.

589
00:35:37,640 --> 00:35:40,440
Speaker 2: I think it has seen a bit of a reassessment

590
00:35:40,560 --> 00:35:42,959
Speaker 2: and it is basically just a flavor additive that adds

591
00:35:42,960 --> 00:35:45,120
Speaker 2: a little bit of that new mommy as opposed to

592
00:35:45,440 --> 00:35:49,360
Speaker 2: the way it was demonized in order to other American

593
00:35:49,600 --> 00:35:51,240
Speaker 2: Chinese restaurants.

594
00:35:51,640 --> 00:35:55,279
Speaker 1: Right check out our episode on Chinese restaurants in the

595
00:35:55,400 --> 00:36:00,640
Speaker 1: United States. MSG is short for monosodium glutamate and it

596
00:36:00,680 --> 00:36:01,960
Speaker 1: is delicious.

597
00:36:02,320 --> 00:36:04,520
Speaker 2: And another thing about QP two is you'll find that

598
00:36:04,560 --> 00:36:08,200
Speaker 2: it's a bit yellower, which is what you're gonna get

599
00:36:08,480 --> 00:36:12,080
Speaker 2: when you're making a real fancy mayo an aoli like

600
00:36:12,120 --> 00:36:19,479
Speaker 2: the the absolute ghost whiteness of prepackaged and mass marketed mayo.

601
00:36:20,000 --> 00:36:21,960
Speaker 2: It's not what it's going to look like. If you

602
00:36:22,000 --> 00:36:24,480
Speaker 2: make up a batch yourself, it's gonna have you know,

603
00:36:24,600 --> 00:36:26,680
Speaker 2: those egg yolks are gonna show and it's gonna be

604
00:36:26,719 --> 00:36:29,080
Speaker 2: a little more yellow, and that is maybe what people

605
00:36:29,200 --> 00:36:31,640
Speaker 2: might typically refer to as an aoli.

606
00:36:31,800 --> 00:36:35,600
Speaker 1: And as an off putting color. Right, people are very

607
00:36:35,640 --> 00:36:38,280
Speaker 1: sensitive to color when they're eating something.

608
00:36:38,360 --> 00:36:40,600
Speaker 2: You think white is way grosser than yellow.

609
00:36:40,600 --> 00:36:43,920
Speaker 1: You know, man, as a partially color blind person, I

610
00:36:43,960 --> 00:36:44,799
Speaker 1: would defer to you.

611
00:36:45,520 --> 00:36:47,440
Speaker 2: Yeah, it's just I mean, I think it's a personal,

612
00:36:47,560 --> 00:36:51,080
Speaker 2: you know, taste thing, for sure. But when I think

613
00:36:51,120 --> 00:36:55,000
Speaker 2: of when I see a yellow or mayo, I feel

614
00:36:55,000 --> 00:36:57,479
Speaker 2: like it's fresher. I feel like it's made with real

615
00:36:57,520 --> 00:37:00,640
Speaker 2: eggs because it's imparted that, you know, Hugh.

616
00:37:01,120 --> 00:37:04,120
Speaker 1: Now, a lot of people would say that they feel

617
00:37:04,280 --> 00:37:09,239
Speaker 1: a yellowed mayonnaise is older, right, has maybe been in

618
00:37:09,280 --> 00:37:12,680
Speaker 1: the sun, has maybe gotten That's a good point, then

619
00:37:12,840 --> 00:37:13,800
Speaker 1: close to expire.

620
00:37:14,239 --> 00:37:16,160
Speaker 3: Maybe this is me just getting over science effection. But

621
00:37:16,200 --> 00:37:17,640
Speaker 3: it's got kind of a snot.

622
00:37:17,360 --> 00:37:22,719
Speaker 2: Light like look to it. O said, don't make I

623
00:37:22,719 --> 00:37:24,480
Speaker 2: told you I just came around to mayo in my

624
00:37:24,560 --> 00:37:26,480
Speaker 2: late thirties. Well, don't do this to me.

625
00:37:26,920 --> 00:37:31,680
Speaker 1: Let's get ready, folks to dive into some science. So again,

626
00:37:31,840 --> 00:37:36,279
Speaker 1: an emulsion two things that shouldn't usually hang out. If

627
00:37:36,320 --> 00:37:40,520
Speaker 1: you just pour oil into a bowl and then you

628
00:37:40,600 --> 00:37:44,520
Speaker 1: pour water into a bowl. You will see that they segregate.

629
00:37:44,600 --> 00:37:48,759
Speaker 1: They stay separate, and no matter how oil and water right, yeah,

630
00:37:49,400 --> 00:37:52,040
Speaker 1: we even have a phrase for it. So no matter

631
00:37:52,080 --> 00:37:56,360
Speaker 1: how ardently or vigorously or how long you stir, those

632
00:37:56,400 --> 00:38:00,520
Speaker 1: two liquids will eventually go away from each other, and

633
00:38:00,560 --> 00:38:02,480
Speaker 1: the oil is going to float at the top, the

634
00:38:02,520 --> 00:38:05,920
Speaker 1: water is going to go at the bottom. So why

635
00:38:05,960 --> 00:38:08,120
Speaker 1: does mayonnaise work?

636
00:38:08,400 --> 00:38:08,680
Speaker 2: Now?

637
00:38:09,520 --> 00:38:13,480
Speaker 1: At this point we have established that two key ingredients

638
00:38:13,520 --> 00:38:18,640
Speaker 1: of mayonnaise don't hang out together. We need a hero

639
00:38:25,360 --> 00:38:28,920
Speaker 1: and our hero in. This is the humble egg.

640
00:38:29,200 --> 00:38:32,760
Speaker 2: The hero egg of today's story, like the hero pig

641
00:38:32,920 --> 00:38:37,439
Speaker 2: in that episode of Nathan for you. So, the egg

642
00:38:37,640 --> 00:38:40,920
Speaker 2: has a very specific molecule in it that I was

643
00:38:40,920 --> 00:38:45,680
Speaker 2: not particularly aware. I've called less ethan ain let go

644
00:38:45,800 --> 00:38:50,200
Speaker 2: the sound lessothin, which is the emulsifier in the equation.

645
00:38:51,360 --> 00:38:54,600
Speaker 2: This is the thing that allows those two things that

646
00:38:54,719 --> 00:39:00,279
Speaker 2: normally would not mix to be bound together. Yeah, like

647
00:39:00,320 --> 00:39:03,360
Speaker 2: our super producer, Max, that is a good point. Max

648
00:39:03,480 --> 00:39:06,520
Speaker 2: is quite there, the great emulsifier, Williams.

649
00:39:06,960 --> 00:39:11,319
Speaker 1: So you make mayonnaise by combining eggs and vinegar, and

650
00:39:11,360 --> 00:39:15,160
Speaker 1: then as you whisked to your earlier point, Noal you

651
00:39:15,239 --> 00:39:17,520
Speaker 1: can't add the oil all at once.

652
00:39:17,880 --> 00:39:19,240
Speaker 2: You got to hold on loosely.

653
00:39:19,840 --> 00:39:23,560
Speaker 1: You get a few drops in at a time while whisking.

654
00:39:23,760 --> 00:39:26,319
Speaker 1: This is going to be familiar to any chefs in

655
00:39:26,360 --> 00:39:30,680
Speaker 1: the crowd or home cooks. You have to do this

656
00:39:31,120 --> 00:39:35,480
Speaker 1: over time. You have to distribute those oil molecules evenly

657
00:39:36,080 --> 00:39:39,520
Speaker 1: into what will become your mayonnaise. If you pour too

658
00:39:39,680 --> 00:39:43,479
Speaker 1: much or if you whisk like an amateur, you're going

659
00:39:43,560 --> 00:39:44,560
Speaker 1: to break the mayo.

660
00:39:45,160 --> 00:39:48,239
Speaker 2: Yeah. Also, I've often referred to as splitting, Like if

661
00:39:48,239 --> 00:39:51,560
Speaker 2: a sauce is splits, then you have whisked it poorly

662
00:39:51,840 --> 00:39:55,960
Speaker 2: or just not done it correctly in terms of the

663
00:39:56,080 --> 00:39:58,680
Speaker 2: rate at which you add the oil. And so you're

664
00:39:58,680 --> 00:40:02,000
Speaker 2: gonna get some splitting. And that usually manifested itself in

665
00:40:02,080 --> 00:40:05,720
Speaker 2: terms of seeing clumps and oil rising to the top,

666
00:40:05,800 --> 00:40:09,280
Speaker 2: and it's just not having that consistency that you want

667
00:40:09,520 --> 00:40:12,160
Speaker 2: and emulsified liquid like that.

668
00:40:12,520 --> 00:40:17,080
Speaker 1: Yeah, because of the chemistry involved, it's incredibly difficult, essentially

669
00:40:17,120 --> 00:40:21,400
Speaker 1: impossible to salvage your mayo if you break it or

670
00:40:21,440 --> 00:40:25,040
Speaker 1: if you split it. Noel, before we go, we've got

671
00:40:25,120 --> 00:40:30,040
Speaker 1: to We've got a whisk together. Some hot takes, all right,

672
00:40:30,120 --> 00:40:33,520
Speaker 1: we joked a little bit about aoli in the beginning,

673
00:40:34,000 --> 00:40:37,600
Speaker 1: I have often accused aoli of being nothing more than

674
00:40:37,640 --> 00:40:41,239
Speaker 1: a bit of marketing to make things more expensive. And

675
00:40:41,360 --> 00:40:46,480
Speaker 1: I want to apologize to you and Max for complaining

676
00:40:46,520 --> 00:40:50,600
Speaker 1: about Tapa's earlier, because remember I went through that phase

677
00:40:50,640 --> 00:40:53,640
Speaker 1: where I was super against Tapa's. I said, they're just

678
00:40:54,239 --> 00:40:58,760
Speaker 1: appetizers with a different word. Cheese sticks should be five dollars,

679
00:40:58,800 --> 00:41:02,160
Speaker 1: not seventeen dollars. Aoli is just a way to get

680
00:41:02,160 --> 00:41:05,280
Speaker 1: people to pay more for mayonnaise than they should.

681
00:41:05,760 --> 00:41:09,280
Speaker 2: You know, it's funny, Ben. While those terms are today

682
00:41:09,320 --> 00:41:12,880
Speaker 2: often used super interchangeably, historically aoli is a little different.

683
00:41:12,920 --> 00:41:15,839
Speaker 2: It doesn't actually have eggs in it. It is more

684
00:41:15,840 --> 00:41:19,440
Speaker 2: of a Mediterranean sauce, like a satziki kind of where

685
00:41:19,640 --> 00:41:23,359
Speaker 2: it's garlic and oil. It's a garlic and oil emulsion. Well,

686
00:41:23,480 --> 00:41:26,879
Speaker 2: mayo is an egg and oil emulsion, but they are

687
00:41:26,920 --> 00:41:30,520
Speaker 2: They do kind of, you know, result in a very

688
00:41:30,560 --> 00:41:36,080
Speaker 2: similar tasting and appearing, you know, condiment, But aoli is

689
00:41:36,080 --> 00:41:38,960
Speaker 2: typically a little more pungent since it's got that garlic.

690
00:41:39,960 --> 00:41:44,840
Speaker 1: Yeah, it's a traditional condiment in province and Catalonia, right,

691
00:41:44,920 --> 00:41:48,640
Speaker 1: So true, aoli, to your point, is also an emulsion.

692
00:41:49,239 --> 00:41:52,959
Speaker 1: It's a little bit more time intensive to create olive

693
00:41:52,960 --> 00:41:56,000
Speaker 1: oil and garlic. So if you are looking at a

694
00:41:56,120 --> 00:42:00,239
Speaker 1: menu in God Save You or Tapa's restaurant, when you

695
00:42:00,280 --> 00:42:03,800
Speaker 1: see something that says garlic aoli, please know that is

696
00:42:03,920 --> 00:42:08,600
Speaker 1: super DUP's redundant. It's like saying vin number or ATM machine.

697
00:42:08,800 --> 00:42:11,640
Speaker 2: It really is. Yeah. Garlic is the key ingredient of

698
00:42:11,680 --> 00:42:13,799
Speaker 2: what makes the aoli. That is one of the two

699
00:42:14,000 --> 00:42:18,120
Speaker 2: things that create the emulsion or that are emulsified together.

700
00:42:18,800 --> 00:42:22,520
Speaker 2: Aoli gets its creamy consistency in that pale color from

701
00:42:22,560 --> 00:42:27,120
Speaker 2: emulsifying those two ingredients with a bit of course salt added.

702
00:42:27,160 --> 00:42:31,359
Speaker 2: Because garlic doesn't have strong and multifying properties like egg yolk,

703
00:42:31,440 --> 00:42:36,359
Speaker 2: it does take a ton more effort to properly emulsify

704
00:42:36,480 --> 00:42:40,359
Speaker 2: olive oil into the garlic. So one the last thing

705
00:42:40,400 --> 00:42:41,120
Speaker 2: we got to do it.

706
00:42:41,120 --> 00:42:44,000
Speaker 1: It's like making a resultant, yeah yeah, or making a

707
00:42:44,080 --> 00:42:48,400
Speaker 1: Holidays Right, We've got to give a shout out to

708
00:42:48,640 --> 00:42:52,600
Speaker 1: a phrase that I think we all are fascinated by.

709
00:42:53,000 --> 00:42:57,760
Speaker 1: Back in twenty eighteen, US media got in a huge

710
00:42:58,680 --> 00:43:04,640
Speaker 1: hubub for something called identity condiments. Do you guys remember

711
00:43:04,840 --> 00:43:09,040
Speaker 1: like identity politics, yes, dude, the culture war, I kind

712
00:43:09,040 --> 00:43:13,440
Speaker 1: of don't. I mean, I guess I've always associated or seen.

713
00:43:13,280 --> 00:43:16,480
Speaker 2: That line of Mayo being like white people food, you know,

714
00:43:16,760 --> 00:43:20,680
Speaker 2: or like it's just Mayo's too spicy for that, Karen,

715
00:43:20,760 --> 00:43:23,000
Speaker 2: you know things like that, right, is that what we're

716
00:43:23,000 --> 00:43:27,040
Speaker 2: talking about. It came about due.

717
00:43:26,840 --> 00:43:32,720
Speaker 1: To a decline in mayonnaise sales. Right during a period

718
00:43:32,719 --> 00:43:36,319
Speaker 1: of time where a lot of younger people like us,

719
00:43:36,360 --> 00:43:40,960
Speaker 1: we're struggling to have a job, dreaming to buy the house,

720
00:43:41,440 --> 00:43:44,880
Speaker 1: or dreaming of being able to afford going to a restaurant.

721
00:43:45,239 --> 00:43:51,120
Speaker 1: Mayonnaise sales dipped and the establishment media said that millennials

722
00:43:51,280 --> 00:43:56,400
Speaker 1: were killing mayonnaise. That turns out to be a little

723
00:43:56,440 --> 00:44:00,520
Speaker 1: bit overblown. And I don't know about you guys, but

724
00:44:00,640 --> 00:44:04,439
Speaker 1: I suspect Big Mayo had a hand in that culture war.

725
00:44:05,040 --> 00:44:09,799
Speaker 2: Maybe so, yeah, maybe so. I mean, you know, a

726
00:44:09,840 --> 00:44:12,759
Speaker 2: product like that that has just been around for such

727
00:44:12,760 --> 00:44:14,919
Speaker 2: a long time, and like the main players are still

728
00:44:15,000 --> 00:44:17,440
Speaker 2: kind of the first to market, you know, from the

729
00:44:17,440 --> 00:44:21,440
Speaker 2: olden days. You gotta shake things up from time to time. Sure, yeah,

730
00:44:21,600 --> 00:44:26,160
Speaker 2: and we hope make manufacture a little controversy there we go,

731
00:44:26,320 --> 00:44:28,520
Speaker 2: get your product back in the news have a.

732
00:44:28,480 --> 00:44:33,000
Speaker 1: Manufactured beef, right like celebrities that secretly love each other.

733
00:44:33,719 --> 00:44:37,319
Speaker 1: Here we are at the end of the history of mayonnaise,

734
00:44:37,600 --> 00:44:41,320
Speaker 1: looking boldly to the future in terms of all sorts

735
00:44:41,360 --> 00:44:46,400
Speaker 1: of condiment combinations like fry sauce or remember when I

736
00:44:46,400 --> 00:44:49,400
Speaker 1: think it was Heines did that thing where they started

737
00:44:49,480 --> 00:44:55,000
Speaker 1: making maychup or mayo chup. They started, Yeah, they started buying.

738
00:44:55,160 --> 00:44:58,640
Speaker 2: Okay, I stasically fry sauce, right, I do say gross

739
00:44:58,840 --> 00:45:01,840
Speaker 2: only because we're is weird mayo chuck. I don't like

740
00:45:01,880 --> 00:45:02,920
Speaker 2: the way that sounds.

741
00:45:02,600 --> 00:45:05,480
Speaker 1: Sounds like a but it sounds like a not good pokemon.

742
00:45:05,760 --> 00:45:08,680
Speaker 2: I agree, But I do like, you know, a classic

743
00:45:08,760 --> 00:45:12,200
Speaker 2: burger sauce is so you can make that up with

744
00:45:12,239 --> 00:45:14,680
Speaker 2: a combination of mayo and a little ketchup and a

745
00:45:14,719 --> 00:45:18,000
Speaker 2: little smoke paprika, for example. There's different ways of doing it.

746
00:45:18,080 --> 00:45:21,120
Speaker 2: But if you ever see like sort of a pinkish

747
00:45:21,239 --> 00:45:24,840
Speaker 2: burger sauce that's pre sold, it sometimes has chunks of

748
00:45:24,960 --> 00:45:27,520
Speaker 2: pickle in it, which sounds gross as well, but it's

749
00:45:27,560 --> 00:45:30,160
Speaker 2: really good. I really like that a lot.

750
00:45:30,480 --> 00:45:34,279
Speaker 1: So where do we land in terms of one of

751
00:45:34,320 --> 00:45:40,120
Speaker 1: the most divisive condiments in the modern World Mayo. Yes, no,

752
00:45:40,400 --> 00:45:41,439
Speaker 1: for it, against it.

753
00:45:41,840 --> 00:45:43,879
Speaker 2: I'm for it, heavily for it.

754
00:45:44,160 --> 00:45:45,879
Speaker 4: And I want to toss that in here because he's

755
00:45:45,960 --> 00:45:47,880
Speaker 4: kind of part of the show as well, one of

756
00:45:47,920 --> 00:45:49,480
Speaker 4: the biggest Mayo fans I've ever met.

757
00:45:49,520 --> 00:45:51,040
Speaker 3: Alex Williams, he loved me.

758
00:45:52,440 --> 00:45:53,160
Speaker 2: Yeah.

759
00:45:53,200 --> 00:45:56,919
Speaker 1: Thank you to our super producer, mister Max Williams. Thank

760
00:45:56,920 --> 00:46:00,840
Speaker 1: you to Alex Mayo Williams, who can pull this track?

761
00:46:01,680 --> 00:46:03,560
Speaker 1: What do you think about Jonathan Strickland?

762
00:46:03,880 --> 00:46:06,640
Speaker 2: Is he a Mayo guy?

763
00:46:07,560 --> 00:46:07,759
Speaker 1: Yeah?

764
00:46:10,040 --> 00:46:12,040
Speaker 2: I wonder if he rubs it on his bald head

765
00:46:12,080 --> 00:46:14,879
Speaker 2: at night to try to regross. There isn't there? Haven't

766
00:46:14,880 --> 00:46:17,560
Speaker 2: there been discussions of Mayo as like a cure all

767
00:46:17,719 --> 00:46:20,640
Speaker 2: as well, like rubbing it on your body? Did I

768
00:46:20,680 --> 00:46:22,520
Speaker 2: make that up? I think I might have made that up, y'all.

769
00:46:22,560 --> 00:46:24,800
Speaker 2: Sorry to end on such a gross note. We love you, Jonathan.

770
00:46:25,480 --> 00:46:29,120
Speaker 1: Oh yeah, Jonathan Strickland aka the Quiztor, thank you and

771
00:46:29,200 --> 00:46:33,880
Speaker 1: we look forward to Jonathan returning soon. A j Bahama's Jacobs,

772
00:46:34,440 --> 00:46:35,120
Speaker 1: who else.

773
00:46:35,239 --> 00:46:37,640
Speaker 2: Well, Gosh, Chris frasciotis and he's Jeff Coat and spirit

774
00:46:37,719 --> 00:46:40,640
Speaker 2: of course, the rude is a ridiculous crime. If you

775
00:46:40,680 --> 00:46:44,680
Speaker 2: dig us, you're gonna dig them, as well as Rachel

776
00:46:44,680 --> 00:46:47,760
Speaker 2: big S Finish Lands, the Doctor herself of Underwater Explosion

777
00:46:48,320 --> 00:46:49,879
Speaker 2: and Noel. Thank you.

778
00:46:50,840 --> 00:46:57,239
Speaker 1: I hope everybody has enjoyed this exploration as much as

779
00:46:57,320 --> 00:47:01,479
Speaker 1: I have. And Max, we gotta fix the condition. You said,

780
00:47:01,520 --> 00:47:04,759
Speaker 1: it's the vinegar that eighty six is the Mayo for.

781
00:47:04,760 --> 00:47:06,960
Speaker 3: You and the address.

782
00:47:09,080 --> 00:47:18,680
Speaker 2: Let's see you next time, folks. For more podcasts from iHeartRadio,

783
00:47:18,760 --> 00:47:22,040
Speaker 2: visit the iHeartRadio app, Apple Podcasts, or wherever you listen

784
00:47:22,080 --> 00:47:23,120
Speaker 2: to your favorite shows