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Speaker 1: Hello, and welcome to Savor production of iHeartRadio. I'm Annie Reese.

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Speaker 2: And I'm Lorn Vogelbaum, and today we have a classic

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Speaker 2: episode for you about Pepperoni.

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Speaker 1: Yes, was there any particular reason this was on your mind?

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Speaker 1: To bring back lord? Uh?

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Speaker 2: No?

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Speaker 1: Good?

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Speaker 2: Maybe I felt like it was a vaguely romantic food

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Speaker 2: item in some way, just because it's like such a

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Speaker 2: nice comfort food and weirdly enough, as it turns out,

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Speaker 2: a bunch of brands agree with me, so okay. Specifically

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Speaker 2: for Valentine's Day this year, Domino's United Kingdom created this

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Speaker 2: limited edition Pepperoni inspired perfume. O uh huh. It apparently

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Speaker 2: has a warm, woody bass with notes of pepper and spice.

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Speaker 2: You cannot purchase it. It is not for sale, but

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Speaker 2: you can't enter to win a bottle or could up

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Speaker 2: in like from like February tenth through the seventeenth. The

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Speaker 2: bottle is pyramid shaped to a vocal slice of pizza.

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Speaker 1: Wow, this is very funny because my first question was

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Speaker 1: do you think wearing such a perfume would attract zombies?

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Speaker 1: And then you ended with pyramid shaped bottle and now

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Speaker 1: I'm thinking about pyramid head and There is a pizza

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Speaker 1: scene in Silent Hill too, which is where Pyramidhead debuted.

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Speaker 1: Do you how deep do you think this goes?

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Speaker 2: I think way less deep than you're going with it,

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Speaker 2: but I appreciate that.

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Speaker 1: Yeah, I think you're right.

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Speaker 2: I don't think it smells particularly fleshy. Possibly a tiny

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Speaker 2: bit meaty. I'm not sure, but you know, someone, if

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Speaker 2: anyone out there wins a bottle, let us know.

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Speaker 1: Yes, yeah, and we're gonna have to later off my

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Speaker 1: talk more in depth about I've never really thought about

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Speaker 1: the smell, the zombie smell element.

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Speaker 2: Of like what what zombies are attracted to?

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Speaker 1: Yeah, yeah, think about this.

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Speaker 2: Yeah, no, absolutely, this is something that I have thought about.

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Speaker 1: So here we are excellent. I love how it's like

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Speaker 1: Valentine's Day zombies, zombies. That's very un brand for us.

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Speaker 2: I will say, sorry, y'all'll usually try to space out,

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Speaker 2: like our animal protein based episodes, and we just did

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Speaker 2: abaloni and now here this one is popping up, So

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Speaker 2: my bad.

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Speaker 1: I hope.

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Speaker 2: While I was picking the topic, I wasn't even thinking

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Speaker 2: about pepperoni as being a meat product, if that makes

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Speaker 2: any kind of sense. Like, I don't know, like it

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Speaker 2: holds this separate space in my mind. There are a

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Speaker 2: lot of or like more vegetarian options for pepperoni these

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Speaker 2: days than when we originally did this episode, which was

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Speaker 2: in August of twenty eighteen. Wow, oh, I know, right,

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Speaker 2: early on, early on. Oh, but also back to Valentine's Day.

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Speaker 2: So aside from zombies in this perfume, yeah, Hormel offered

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Speaker 2: and entered to win pizza kit with heart shaped pepperoni included.

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Speaker 2: It called the heart shaped pepperoni the sweetest shape and

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Speaker 2: sliced meats. Yeah, okay, yeah, sure, you're like, all right,

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Speaker 2: I'll give it to him. Why not?

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Speaker 1: I can't really think of another one, so yeah, absolutely,

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Speaker 1: there you go.

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Speaker 2: Also, and I maybe unrelated to I don't think it's

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Speaker 2: specifically related to Valentine's Day, but the soda company, the

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Speaker 2: like Low sugar soda company Perfe released a limited edition

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Speaker 2: Pepperoni pizza soda. It contains tomato concentrate, some salt, some

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Speaker 2: natural flavors, and some sweeteners. They say it has a cheesy,

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Speaker 2: saucy pepperoni flavor. I'm unfamiliar with the brand. Annie is

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Speaker 2: making a look of absolute abject horror.

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Speaker 1: Okay, I just wasn't expecting that.

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Speaker 2: Yeah right, yeah, and this one is actually for sale.

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Speaker 2: You don't have to like win it, and the deadline

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Speaker 2: for trying to win it is not passed as of

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Speaker 2: whenever you're hearing this, so hypothetically, if it hasn't sold

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Speaker 2: out yet, you can go purchase some if you so choose.

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Speaker 2: I can't tell you what to do with your money.

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Speaker 1: If you do choose, please let us know again, because

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Speaker 1: I'm very curious about this, I have to say, Oh, well,

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Speaker 1: I guess we should let pass. Annie and Lauren take

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Speaker 1: it away. I guess. Hello, and welcome to food Stuff.

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Speaker 2: I'm Annie Ree and I'm Lauren vocal Baum, and today

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Speaker 2: we're talking about pepperoni.

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Speaker 1: Yes we are. Do you have any opinions thoughts about pepperoni? Lauren?

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Speaker 2: It gets a little bit greasy for me sometimes, but

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Speaker 2: I mean it's delicious. It's made of like salt and fat, yeah,

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Speaker 2: and savory flavors, and I mean, what can go wrong

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Speaker 2: other than a number of things with your health?

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Speaker 1: I mean, yeah, absolutely. I have a friend and pepperoni

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Speaker 1: is like her favorite food. If you see someone eating

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Speaker 1: almonds out of a bag, she'll be eating pepperoni out

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Speaker 1: of a bag. Okay, she seems relatively healthy.

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Speaker 2: Sure, well, I mean, you know, in all things a balance,

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Speaker 2: In all things a balance. She eats some vegetables other

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Speaker 2: than that, then she's probably doing just fine.

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Speaker 1: I have not personally witnessed it, but I assume that

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Speaker 1: she eats other vegetables. She's one of my best friends too,

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Speaker 1: And now that I think about it, I really don't

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Speaker 1: see eat too many vegetables. Well, I'll talk to her

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Speaker 1: after the show. But we want to thank eleven year

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Speaker 1: old Alison four handwriting as a letter yes, and requesting

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Speaker 1: that we talk about Pepperoni rules, which we will be

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Speaker 1: talking about as part of this Pepperoni discussion. Absolutely, And

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Speaker 1: Pepperoni Pizza Day is coming up on September twentieth. This

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Speaker 1: hardly ever happens when we're recording the day is usually like.

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Speaker 2: Oh yeah, it's usually in the middle of the year

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Speaker 2: some other time.

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Speaker 1: Yes, And September twentieth is my mom's birthday, and it's

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Speaker 1: also close to super producer Dylan's birthday. There you go,

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Speaker 1: so happy birthday to both of them. And I want

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Speaker 1: to include this quote from the Pepperoni Pizza Day website.

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Speaker 1: Does have a website. Pizza is consumed at every point

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Speaker 1: in the day, piping hot for dinner and lunch and

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Speaker 1: cold in the morning. Some people even profess that pizza

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Speaker 1: tastes far better cold than it does hot from the

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Speaker 1: even though we think that's largely dependent on the type

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Speaker 1: of pizza. Oh and for those of you who are

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Speaker 1: engaged in that whole pineapple versus no pineapple debate, we're

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Speaker 1: here to weigh in on that pineapple is a fine

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Speaker 1: pizza topping. You are allowed to disagree. Of course, We've

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Speaker 1: never been in the business of stopping people from going

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Speaker 1: about the business of being wrong. We know that eventually

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Speaker 1: you'll come around. But in the meantime, we can agree

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Speaker 1: on pepperoni pizza being the best of pizzas.

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Speaker 2: Ooh, I would disagree. Ooh really contention co Lauren has again.

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Speaker 1: Okay, there's a song called Thanks for the Pepperoni by

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Speaker 1: George Harrison. I had no words in it, though, at

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Speaker 1: least the version I heard, and I was kind of like, huh,

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Speaker 1: I'm not getting a pepperoni vibe. But perhaps I missed.

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Speaker 2: I am unfamiliar with it. Maybe maybe sometime we can

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Speaker 2: call in our compatriot Christopher Christopher Hacioist come do another

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Speaker 2: side dish segment with us and talk to us about it.

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Speaker 1: We absolutely should, But in the meantime we must answer

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Speaker 1: this question, the very important question, pepperoni. What is it?

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Speaker 2: Well, pepperoni is a type of dry sausage made typically

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Speaker 2: from a blend of ground pork and beef plus a

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Speaker 2: number of spices, plus some preserving agents. All pork, all

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Speaker 2: be for a blend of poultry, even are also common.

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Speaker 2: I know most of the flavor of pepperoni comes from

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Speaker 2: these spices that are used usually at paprika, which is

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Speaker 2: dried ground sweet peppers plus other spy I see your capsicum,

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Speaker 2: anim peppers like cayenne, plus some other stuff like a

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Speaker 2: black pepper, garlic, fennel or an ee seed, and mustard seed.

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Speaker 2: It's usually served if you've never seen pepperoni, in like

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Speaker 2: thin to medium slices, and the texture is sort of

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Speaker 2: chewy but also sort of soft, and the flavor is

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Speaker 2: savory and salty, in a little sweet, spicy, smoky, tangy, herbal.

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Speaker 1: Lots of things going on in pepperoni. It does, I does.

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Speaker 1: I think I've ever appreciated it fully.

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Speaker 2: I certainly appreciated it while I was doing this research

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Speaker 2: and also got very hungry. This was an extremely hungry

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Speaker 2: research week. Yes, sausage in general has been around for

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Speaker 2: a long dang time. It can be cooked and eaten fresh,

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Speaker 2: of course, or it can be cured that is preserved

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Speaker 2: in some way so that you know, microbes don't get

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Speaker 2: a chance to eat it before you do. Pepperoni specifically

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Speaker 2: is air dried and treated with a number of preservatives

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Speaker 2: to reduce the water content and thus prevent microbe growth.

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Speaker 2: But it's also usually fermented with friendly bacteria that incidify

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Speaker 2: it just enough to prevent unfriendly bacteria from growing.

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Speaker 1: And that's right.

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Speaker 2: Part of what makes pepperoni so great is bacteria.

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Speaker 1: It cannot be. You cannot.

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Speaker 2: I feel I'm starting to feel like Peewee Herman or

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Speaker 2: maybe Oprah.

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Speaker 1: I just imagine like an epic reverb on it every

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Speaker 1: time you do it, and then it's like light speed

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Speaker 1: effect is happening hyperspace.

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Speaker 2: Yeah, yeah, I'm picturing like glitter and balloons and like

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Speaker 2: loud horns. I don't know, but anyway, I like both

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Speaker 2: of these versions. So okay, But before you get to

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Speaker 2: the bacteria boop, first, you need to form up your sausage.

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Speaker 2: So meats are ground in the right proportion of fats

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Speaker 2: to you know, actual meat, and then blended with spices,

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Speaker 2: some dehydrating preservatives like a salt, nitrites and or celery juice,

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Speaker 2: and a lactic acid bacterial culture, plus some sugars to

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Speaker 2: feed the bacteria. Lactic acid bacteria, you may remember, are

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Speaker 2: the same things that make cheese and yogurt possible.

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Speaker 1: And delous delicious.

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Speaker 2: Yeah, this mix is piped into sausage casing, twisting it

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Speaker 2: into links as it goes. The casing could be edible,

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Speaker 2: and then it'll be either natural that is made from

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Speaker 2: the lining of an animal's small intestine, or artificial, which

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Speaker 2: doesn't mean it's made of like plastic. It's usually made

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Speaker 2: of a processed animal collagen from like skins or bones

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Speaker 2: of other animals. Or it could be inedible casings, which

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Speaker 2: might be made from cellulose that's plant fibers, or from plastic,

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Speaker 2: and either way will probably be removed before the pepperoni

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Speaker 2: is packaged for sale. Yes, that's how the sausage is made. Okay,

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Speaker 2: So once you've got these these links of pepperoni sausage,

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Speaker 2: you let them ferment for two to three days, letting

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Speaker 2: the bacteria go to work eating those sugars and excreting

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Speaker 2: lactic acid, which drops the pH level below where most

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Speaker 2: other microbes want to. It also adds a little bit

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Speaker 2: of flavor, as a less flavorful shortcut citric acid might

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Speaker 2: be added instead of allowing for that bacterial fermentation. Yeah.

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Speaker 2: Sometimes the links are smoked after this, and sometimes they're

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Speaker 2: heat treated for like ultimate safety, but either way, they

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Speaker 2: are finished by air drying in a room with careful

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Speaker 2: temperature and humidity control for anywhere from a couple of

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Speaker 2: days to a couple of weeks until the pepperoni has

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Speaker 2: lost sixty to eighty percent of its original weight due

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Speaker 2: to moisture loss woo.

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Speaker 1: Yeah.

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Speaker 2: Before these links are sliced or if they're kept in

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Speaker 2: a factory sealed package, this processing allows pepperoni to be

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Speaker 2: kept at room temperature for about six months.

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Speaker 1: Huh.

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Speaker 2: Yeah. And the bright red color can come either from

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Speaker 2: the preservative nitrates used in making it, which is the

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Speaker 2: same reason why spam and corned beef are pink, and

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Speaker 2: or from those red peppers that it contains.

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Speaker 1: Yeah, and I read a lot of I read a

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Speaker 1: lot of very essays about pepperoni, pizza, and pepperoni in general,

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Speaker 1: and I find that the color is important.

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Speaker 2: Yeah yeah, and even the color of the of the

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Speaker 2: oil of like the grease off of the pepperoni. Like

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Speaker 2: people are like, if it's not bright orange, I don't

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Speaker 2: care about it.

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Speaker 1: I don't want How does not my pepperoni pizza? It

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Speaker 1: is a bright contrasting color with the chee cheese. Oh yeah, yeah,

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Speaker 1: But we should talk about some uh some nutrition.

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Speaker 2: Huh maybe, I mean, come on, like, like, you know,

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Speaker 2: you know that pepperoni isn't a health food.

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Speaker 1: Well, my friend I got to talk to her about it.

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Speaker 1: I'm not sure now, and.

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Speaker 2: I know, and I guess, I guess you can count

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Speaker 2: like the mental health obtained from eating pizza. That's real.

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Speaker 1: Oh I know. I went through the throes of like

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Speaker 1: the most stereotypical breakup like a year and a half ago,

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Speaker 1: and I know all about it.

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Speaker 2: Pizza pizza is a mental health food.

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Speaker 1: It's true.

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Speaker 2: Of course, the exact nutritional value of any given piece

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Speaker 2: of pepperoni is going to vary based on exactly what

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Speaker 2: it's made of, but the calories generally come about eighty

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Speaker 2: percent from fat and twenty percent from protein, and then

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Speaker 2: there's like a wee smattering of minerals and vitamins in there,

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Speaker 2: and the fats in it are a blend of good

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Speaker 2: fats and bad fats, Like it could be worse for

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Speaker 2: you that that protein and fat can make it a

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Speaker 2: filling snack or like a decent ingredient in small amounts

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Speaker 2: like less than an ounce, but it should probably be

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Speaker 2: considered a treat.

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Speaker 1: Oh man, this conversation's not gonna go well. My friend, Sorry, sorry,

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Speaker 1: she needs to hear the truth.

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Speaker 2: She does, she does, and you know, and everybody is different.

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Speaker 1: It's true, she's probably gonna throw pepperoni at my face,

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Speaker 1: but jokes on her.

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Speaker 2: Because I'll ease then you'll just eat it.

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Speaker 1: Yeah, yeah, too bad. And if we're looking at pepperoni numbers,

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Speaker 1: it is hard to separate pepperoni from its so mate

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Speaker 1: and holy matrimony pizza. Uh huh. Pepperoni is the most

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Speaker 1: popular pizza topping of choice in the US that probably

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Speaker 1: surprises no one. It's the de facto topping, I believe

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Speaker 1: at Little Caesar's. It's the like default option when you

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Speaker 1: just say pizza, pepperoni, pizza oh wow, huh yeah, And

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Speaker 1: over one third of pizzas ordered in the US will

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Speaker 1: have pepperoni on top per year. For some people, playing

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Speaker 1: pizza is pepperoni pizza, it's the pizza modi, although I

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Speaker 1: think that has more to do with color. Oh yeah,

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Speaker 1: still still but still. However, in recent years, is more

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Speaker 1: and more artisanal pizza places have opened. Those fancier pizza

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Speaker 1: places probably won't have pepperoni as an option. I've been

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Speaker 1: keeping an eye on this since we've done the research. Yeah,

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Speaker 1: and I have noticed, Yeah, pepperoni is not not as common.

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Speaker 2: Do they have like salami or something equivalent, or is

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Speaker 2: it just like just just eat sausage like a normal

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Speaker 2: person kind.

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Speaker 1: Of There is one like is it super setta say that?

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Speaker 2: Oh yeah, sure, I think you're soapersada.

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Speaker 1: Sure, yeah, there's one like thinly sliced not salami, but

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Speaker 1: similar meat, but.

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Speaker 2: Like a nice spicy sausage product.

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Speaker 1: That yeah, well, but not pepperoni. You might find broccoli

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Speaker 1: Brussels sprouts, but no, they draw the line somewhere. And

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Speaker 1: you won't find pepperoni in too many restaurant kitchens either.

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Speaker 1: And this is sort of a thing. Pepperoni is very

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Speaker 1: much looked down on by a lot of folks. Michael

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Speaker 1: Rohlman who has written a book on Sharquteri and salami

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Speaker 1: inspecific set of pepperoni, bread, cheese, and salami. Is a

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Speaker 1: good idea, But America has a way of taking a

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Speaker 1: good idea, mass producing it to the point of profound

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Speaker 1: mediocrity and losing our sense of where the idea comes from.

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Speaker 1: Wo harsh words. And speaking of harsh words, there's a

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Speaker 1: rant over at the So Good blog titled no, I

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Speaker 1: don't want to order Pepperoni pizza? Do I look like

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Speaker 1: I'm twelve years old, which was later reblogged on Slice

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Speaker 1: as part of an article called why Pepperoni Pizza sucks?

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Speaker 1: And I want to include a quote. Pepperoni, while okay,

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Speaker 1: is simply not good enough to have earned its place

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Speaker 1: as the default pizza order of choice on merit alone.

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Speaker 1: Hell no, I believe it has earned that place through

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Speaker 1: process of elimination on adventurous American taste buds and dumb luck.

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Speaker 1: It's cheap, it's meaty, it's salty, and it adds additional

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Speaker 1: flavor to an otherwise bland pizza. But you know what,

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Speaker 1: so does sausage. But sausage just doesn't look good in

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Speaker 1: photos like pepperoni does. So pizza places don't advertise the

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Speaker 1: shit out of it. With your help, we can knock

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Speaker 1: Pepperoni pizza from its undeserved throwne is the go to

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Speaker 1: pizza option after cheese. Yes. With your willingness to speak

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Speaker 1: out and a little elbow grease, we can end the

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Speaker 1: tyranny of Pepperoni pizza and return it to its rightful police,

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Speaker 1: off the default pizza pedestal and back onto the list

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Speaker 1: of general topping choya with everyone else, which frankly is

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Speaker 1: where it belongs. Pepperoni pizza is not special, It is

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Speaker 1: not above criticism, and it is not deserving a protected status.

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Speaker 1: It goes on, it goes on and on. There was

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Speaker 1: a little a little taken aback. Oh, I can keep

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Speaker 1: scrolling like, oh.

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Speaker 2: And they're not done yet to.

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Speaker 1: Me, I mean people have opinions, as we've said on

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Speaker 1: the show. Absolutely, but some chefs big on the head

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Speaker 1: to tail whole animal movement are crafting fancy pepperoni that

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Speaker 1: uses a lot of celery juice in place of nitrates,

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Speaker 1: for example, which does mean it loses its bright red

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Speaker 1: orange hue and the bright grease that results. What we

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Speaker 1: were talking about. Some are trying to bring that chewy,

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Speaker 1: smoky hot pepperoni into this artisanal pizza movement, and one

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Speaker 1: restaurant in New York City, Teresi Italian Specialties, has several

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Speaker 1: upscale takes on pepperoni, like Pepperoni snow and they use

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Speaker 1: the same method to make that I used for butter

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Speaker 1: and piecrest, which is to freeze it and then shave

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Speaker 1: it with like a creator. Yeah, Pepperoni vinagrette and a

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Speaker 1: pepperoni potato salad. That sounded amazing and I want it

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Speaker 1: right now. Oh, if you know they want to send

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Speaker 1: it to me.

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Speaker 2: Yeah, if anyone wants to ship us, carefully, friends.

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Speaker 1: Carefully, don't poisonous please. Hormel is the best selling brand

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Speaker 1: of pepperoni. The company sold forty million feet of pepperoni,

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Speaker 1: enough to tunnel through this very planet that we live

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Speaker 1: on leading up to the twenty eleven super Bowl. Oh,

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Speaker 1: just leading up to the super Bowl. Okay, for the

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Speaker 1: Dominoes factor of the episode, and Dominoes, you should really

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Speaker 1: get in touch. Apparently, the executive vice president of operations

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Speaker 1: estimates that fifty percent of pizzas ordered from Dominos are pepperoni,

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Speaker 1: and that's compared to you about thirty five years ago

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Speaker 1: when the number was about thirty percent. Oh wow, which

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Speaker 1: equates to an annual twenty nine million pounds of pepperoni.

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Speaker 2: Woo.

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Speaker 1: Yeah. Serious Eats ran an article a few years back

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Speaker 1: calling super Seta the new Pepperoni. But Pepperoni has had

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Speaker 1: some serious staying power, and I don't think it's going anywhere.

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Speaker 1: Me neither, So so it's not going anywhere. Where has

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Speaker 1: it been?

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Speaker 2: Let's find out. But first let's take a quick break

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Speaker 2: forward from our sponsor.

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Speaker 1: And we're back.

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Speaker 2: Thank you sponsor, Yes, thank you. So fermented dried sausages

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Speaker 2: have been around in multiple cultures for multiple thousands of years.

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Speaker 1: Yeah, we talked about it a little bit in our

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Speaker 1: hot Dog episode.

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Speaker 2: A tiny bit. The fermented kind are sort of in

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Speaker 2: a separate category, and we'll have to get more into

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Speaker 2: that at another date and time. But Pepperoni, pepperoni, not

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Speaker 2: so much. Pepperoni is very new, yeah, and it.

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Speaker 1: Is a true blue American invention and not Italians a

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Speaker 1: lot of us might think, although certainly Italian immigrants to

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Speaker 1: the United States played a role, So not Italian, but

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Speaker 1: Italian American. In Italian, the word pepperoni, although spelled with

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Speaker 1: one P instead of two refers to big peppers like

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Speaker 1: bell peppers. There's in a salami called pepperoni. There are

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Speaker 1: some that are similar to pepperoni, but they aren't called pepperoni.

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Speaker 2: And like I said earlier, pepperoni does usually contain dried

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Speaker 2: ground sweet peppers like bell peppers. So maybe like a

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Speaker 2: little bit of linguistic confusion over whether the Italian term

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Speaker 2: pepperoni referred to the peppers or the sausage made with

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Speaker 2: the peppers, created the American term pepperoni, meaning just the sausage.

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Speaker 1: I don't know, No one knows, no one knows.

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Speaker 2: Mysteries of sausage history.

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Speaker 1: Yep, but the first written instance of pepperoni didn't occur

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Speaker 1: until nineteen nineteen, around the time when Italian American pizzerias

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Speaker 1: and butchers started popping up in the US, which is

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Speaker 1: also when soldiers coming back home after the end of

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Speaker 1: the First World War, or possibly in eighteen ninety four

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Speaker 1: is when it first appeared in written language, when the

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Speaker 1: US government's Yearbook of Agriculture mentioned a dry sausage that

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Speaker 1: might have been pepperoni. Again, mysteries of sausage history. As

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Speaker 1: we mentioned in our delivery episode, Pizza although a little

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Speaker 1: different than what we think of now, came over to

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Speaker 1: the United States with Italian immigrants, and it was seen

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Speaker 1: as an Italian food and looked down upon because of

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Speaker 1: that until the nineteen fifties. And part of that had

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Speaker 1: to do with soldiers returning from Europe after World War

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Speaker 1: Two this time, and part of it had to do

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Speaker 1: with the availability of the gas powered pizza oven, and

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Speaker 1: part of it had to do with the media being like, hey,

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Speaker 1: have you heard it as pizza things. One of my

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Speaker 1: favorite examples of this is The New York Times lamented

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Speaker 1: in nineteen forty seven that pizza could quote be as

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Speaker 1: popular as snacks the hamburger if Americans only knew more

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Speaker 1: about it. Oh man, I hope you lived to see

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Speaker 1: the day. Oh me too. Now. Pepperoni was something that

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Speaker 1: Attalgian Americans used to approximate what they would use in Italy,

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Speaker 1: but with ingredients easier and cheaper to access in the

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Speaker 1: United States. So in Italy, where you would use oregano,

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Speaker 1: Italgian Americans used basil salami, which might be more common,

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Speaker 1: but was more expensive and time intensive to make, was

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Speaker 1: not practical for pizza. It was also seen a sort

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Speaker 1: of a waste of salami, so instead enter pepperoni, fast, easy,

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Speaker 1: and cheap. At the time, pepperoni only needed to be

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Speaker 1: hung in the caring process for a week maybe three,

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Speaker 1: but slami might take months, and before pepperoni, folks might

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Speaker 1: use might top pizza with bacon or sausage.

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Speaker 2: Still find choices, according to.

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Speaker 1: Me me as well, me as well. One of the

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Speaker 1: first known photos of pepperoni pizza dates back to nineteen

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Speaker 1: fifty at a restaurant called The Spot in Connecticut. Pepperoni

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Speaker 1: was available as something you might find on a chaquiti

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Speaker 1: plate before that, but not so much a topping. I

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Speaker 1: find that kind of kind of funny. Yeah, And that

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Speaker 1: brings us to the opening of one Pizza Hut in

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Speaker 1: Kansas in nineteen fifty eight and Dominoes in Michigan in

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Speaker 1: nineteen sixty.

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Speaker 2: Oh yeah, the beginnings of Dominoes and Pizza Hut were then.

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Speaker 2: It would take about a decade for each business to

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Speaker 2: really start to franchise out and another few years to

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Speaker 2: become pizza empires with factories providing basically the same ingredients.

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Speaker 2: Two thousands of stores by the mid seventies to early.

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Speaker 1: Eighties, which means they needed toppings that could be easily

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Speaker 1: mass produced, and this was right when pepperoni's popularity was

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Speaker 1: on the upswing. It was salty, provided a nice contrasty color,

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Speaker 1: and had a nice long shelf life, traveled well, and

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Speaker 1: was cheap key. As chain pizza became more popular, so

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Speaker 1: did pepperoni pizza since that was the topping of choice.

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Speaker 1: By the early eighties, the Zo Sausage Company out of Columbus,

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Speaker 1: Ohio became the first to sell pre sliced pepperoni for pizza.

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Speaker 1: They used to supply for the chains until the chains

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Speaker 1: became way too big and push the prices down, so

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Speaker 1: they don't do that anymore. And ESO's has been asked

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Speaker 1: for a vegan pepperoni because it is such a key

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Speaker 1: piece of pizza. Customers have asked the company to come

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Speaker 1: up with a vegan a vegan approximation.

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Speaker 2: There are also a lot of recipes for making your

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Speaker 2: own vegan pepperoni on the internet, should you want to

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Speaker 2: do so.

432
00:25:37,440 --> 00:25:41,640
Speaker 1: Yeah. In New York, one of our pizza hot spots

433
00:25:41,680 --> 00:25:45,520
Speaker 1: in America, the Health Department made suessing out illegally made

434
00:25:45,600 --> 00:25:48,200
Speaker 1: cured meats one of their goals in two thousand and seven.

435
00:25:48,600 --> 00:25:51,320
Speaker 1: You had to have a permit to air cure your

436
00:25:51,320 --> 00:25:55,160
Speaker 1: own meat, so they were going around trying to find

437
00:25:55,200 --> 00:25:57,720
Speaker 1: people who were not who didn't have the permit.

438
00:25:57,960 --> 00:26:02,000
Speaker 2: Hey, hey, no, stop that sausage making. Exactly stop it

439
00:26:02,080 --> 00:26:02,480
Speaker 2: right now.

440
00:26:02,840 --> 00:26:04,840
Speaker 1: And from what I can tell, New York is definitely

441
00:26:04,960 --> 00:26:08,080
Speaker 1: leading the charge on fancifying pepperoni or making it more

442
00:26:08,119 --> 00:26:11,440
Speaker 1: true to its Italian roots. One pizza place that I

443
00:26:11,480 --> 00:26:12,960
Speaker 1: got to eat at last time I was in New

444
00:26:13,000 --> 00:26:14,840
Speaker 1: York and also got in a fight with a cabby

445
00:26:14,880 --> 00:26:18,240
Speaker 1: with a bunch of our coworkers around is called Ruby Rosa,

446
00:26:18,880 --> 00:26:21,200
Speaker 1: and it came up in the discussion a lot of

447
00:26:21,240 --> 00:26:23,920
Speaker 1: this kind of making your own pepperoni. And they would

448
00:26:23,960 --> 00:26:27,840
Speaker 1: slice their nickel sized pepperoni daily, but they switched to

449
00:26:27,920 --> 00:26:31,360
Speaker 1: horor mel because when people order pepperoni pizza there's particular

450
00:26:31,400 --> 00:26:33,879
Speaker 1: taste and texture they have in mind. And it wasn't

451
00:26:33,880 --> 00:26:36,360
Speaker 1: that Oh wow, isn't that interesting? That comes up a lot?

452
00:26:36,800 --> 00:26:41,040
Speaker 2: Yeah, yeah, okay, but what about the pepperoni roll?

453
00:26:41,920 --> 00:26:46,679
Speaker 1: Well, okay, I want to try one of these so badly.

454
00:26:47,119 --> 00:26:50,280
Speaker 1: You've never had a pepperoni No, I didn't even know

455
00:26:50,359 --> 00:26:53,280
Speaker 1: it was a thing, And now, yeah.

456
00:26:53,280 --> 00:26:55,280
Speaker 2: Dness, you are so from the South. Okay, all right,

457
00:26:55,320 --> 00:26:57,040
Speaker 2: we can make this happen.

458
00:26:57,160 --> 00:26:59,600
Speaker 1: Okay, Well, if you're like me and you don't know

459
00:26:59,640 --> 00:27:04,080
Speaker 1: what this is, it is a delicious sounding state food

460
00:27:04,359 --> 00:27:08,439
Speaker 1: of a West Virginia. Essentially, this is pepperoni wrapped in

461
00:27:08,520 --> 00:27:11,679
Speaker 1: bread dough, and the dough is a soft, yeasty roll

462
00:27:11,760 --> 00:27:14,640
Speaker 1: made with white flour. As the role bakes, the fat

463
00:27:14,720 --> 00:27:19,400
Speaker 1: from the pepperoni sort of infuses into the bread. Oh yeah.

464
00:27:19,560 --> 00:27:25,959
Speaker 1: The widely accepted inventor, Joseph Argiuo, immigrated to West Virginia

465
00:27:25,960 --> 00:27:28,679
Speaker 1: from Italy in nineteen twenty to work in the coal mines.

466
00:27:28,960 --> 00:27:32,480
Speaker 1: Some sources attribute the invention to his wife, or at

467
00:27:32,480 --> 00:27:36,800
Speaker 1: the very least a coal miner's wife, or maybe Tomorrow's Bakery,

468
00:27:36,840 --> 00:27:39,600
Speaker 1: the oldest Italian bakery in West Virginia. I have to

469
00:27:39,640 --> 00:27:41,760
Speaker 1: mention it because it sounds like it can cause fights

470
00:27:41,800 --> 00:27:43,960
Speaker 1: to the death in the state. I don't want anyone

471
00:27:43,960 --> 00:27:49,440
Speaker 1: coming after me over this. Eventually, our Giro saved enough

472
00:27:49,440 --> 00:27:52,320
Speaker 1: money to pay for his wife and child to have

473
00:27:52,400 --> 00:27:55,199
Speaker 1: passage to the United States, quit coal mining, and they

474
00:27:55,280 --> 00:27:58,600
Speaker 1: opened up a store Country Club Bakery in nineteen twenty seven.

475
00:28:00,480 --> 00:28:03,800
Speaker 1: His time in the minds observing the common lunch option

476
00:28:03,880 --> 00:28:07,600
Speaker 1: among immigrants. Thirty percent of the immigrant population was Italian

477
00:28:07,640 --> 00:28:10,560
Speaker 1: in West Virginia by nineteen ten. By the way of

478
00:28:11,119 --> 00:28:14,679
Speaker 1: basically there, the go to option was bread, pepperoni, and

479
00:28:14,720 --> 00:28:17,080
Speaker 1: a bucket of water, and this gave him the idea

480
00:28:17,160 --> 00:28:22,160
Speaker 1: to combine pepperoni and bread in a more easily transportable

481
00:28:22,200 --> 00:28:25,600
Speaker 1: and devoured role that could be eaten at any temperature,

482
00:28:25,960 --> 00:28:29,680
Speaker 1: although I believe the preference these days is warm. Absolutely, Okay.

483
00:28:30,440 --> 00:28:33,120
Speaker 1: It has been compared to a calzone or a British

484
00:28:33,119 --> 00:28:36,920
Speaker 1: sausage roll, and I love those, so I'm pretty sure

485
00:28:36,960 --> 00:28:37,960
Speaker 1: this is gonna be good for me.

486
00:28:38,080 --> 00:28:38,920
Speaker 2: Oh yeah, absolutely.

487
00:28:39,480 --> 00:28:42,000
Speaker 1: And the British sausage roll is also invented for miners

488
00:28:42,080 --> 00:28:44,680
Speaker 1: different episode, but wanted to throw that in there. Thus,

489
00:28:44,680 --> 00:28:48,200
Speaker 1: sometime between nineteen twenty seven to nineteen thirty eight, the

490
00:28:48,240 --> 00:28:52,240
Speaker 1: pepperoni roll was born. He tested out a lot of

491
00:28:52,280 --> 00:28:56,160
Speaker 1: different proportions of bread to meat, using the local beer

492
00:28:56,200 --> 00:28:59,920
Speaker 1: hall patrons as test subjects. Lucky them, all of the

493
00:29:00,160 --> 00:29:03,280
Speaker 1: testing paid off, literally and it was pretty much an

494
00:29:03,320 --> 00:29:09,880
Speaker 1: immediate success. Oh and also the Country Club Bakery, the

495
00:29:10,000 --> 00:29:13,160
Speaker 1: one our Giero started. It remains open. They turn out

496
00:29:13,280 --> 00:29:16,080
Speaker 1: up to nine hundred dozen a day. Oh my goodness,

497
00:29:16,280 --> 00:29:20,160
Speaker 1: and it's like a popular football tailgating item. I can

498
00:29:20,200 --> 00:29:21,200
Speaker 1: see it. Oh.

499
00:29:21,240 --> 00:29:21,800
Speaker 2: Absolutely.

500
00:29:22,880 --> 00:29:25,760
Speaker 1: One thing I found fascinating about this whole story is

501
00:29:25,800 --> 00:29:29,560
Speaker 1: that the pepperoni role is so hyper regional that if

502
00:29:29,560 --> 00:29:32,640
Speaker 1: it's a food in your family, if you mentioned that

503
00:29:33,040 --> 00:29:35,160
Speaker 1: you and your grandfather enjoyed them together or something, it

504
00:29:35,160 --> 00:29:38,040
Speaker 1: would give a genealogist a decent idea about a piece

505
00:29:38,120 --> 00:29:42,760
Speaker 1: of your family's ancestry. Oh wow, from ancestral findings quote.

506
00:29:43,000 --> 00:29:45,600
Speaker 1: Knowing the history of the food and that your ancestors

507
00:29:45,640 --> 00:29:48,560
Speaker 1: likely ate it is something that helps you get to

508
00:29:48,680 --> 00:29:51,920
Speaker 1: know your ancestors better as the people they were. Knowing

509
00:29:51,960 --> 00:29:55,440
Speaker 1: they snacked on pepperoni rolls gives you a glimpse into

510
00:29:55,440 --> 00:30:00,520
Speaker 1: their everyday lives that is invaluable to genealogists. Wow, fascinating.

511
00:30:01,560 --> 00:30:04,520
Speaker 1: I also thought this was interesting. A restaurant in Clarksburg,

512
00:30:04,560 --> 00:30:09,640
Speaker 1: West Virginia, called Mama's Country Kitchen serves Italian style foods.

513
00:30:11,480 --> 00:30:14,040
Speaker 1: I find that very interesting. That's where like the whole

514
00:30:14,080 --> 00:30:16,240
Speaker 1: ground zero of this was. But it just goes to

515
00:30:16,280 --> 00:30:17,800
Speaker 1: show how many Italian Immigan.

516
00:30:17,520 --> 00:30:18,560
Speaker 2: Immigrants were there.

517
00:30:18,560 --> 00:30:22,840
Speaker 1: There sure a headline at munchies called pepperoni rolls an

518
00:30:23,040 --> 00:30:28,080
Speaker 1: edible part of West Virginia history, but enter the US

519
00:30:28,200 --> 00:30:30,000
Speaker 1: government in nineteen eighty seven.

520
00:30:31,080 --> 00:30:32,400
Speaker 2: Not into my pepperoni role.

521
00:30:32,600 --> 00:30:35,760
Speaker 1: Yes, they were coming for your pepperoni rolls. The Department

522
00:30:35,800 --> 00:30:40,080
Speaker 1: of Agriculture wanted bakries serving pepperoni rolls to be reclassified

523
00:30:40,120 --> 00:30:44,960
Speaker 1: as the more strictly regulated meat processing plants. West Virginia

524
00:30:45,040 --> 00:30:49,160
Speaker 1: Senator one Jay Rockefeller intervened to stop this proposal. He said,

525
00:30:49,200 --> 00:30:51,880
Speaker 1: had it been passed, quote, the pepperoni role may have

526
00:30:51,960 --> 00:30:56,920
Speaker 1: ceased to exist. How would be a tragedy. It has

527
00:30:56,960 --> 00:31:00,920
Speaker 1: splintered into a couple of different preparations cheese and pepperoni

528
00:31:01,000 --> 00:31:05,840
Speaker 1: roll shredded versus ground, pepperoni single stick versus multiple sticks,

529
00:31:06,080 --> 00:31:09,800
Speaker 1: sticks versus slices, cheese versus no geese. You can get

530
00:31:09,800 --> 00:31:13,560
Speaker 1: them all over, from gas stations to fancy bakeries. Possibly

531
00:31:13,560 --> 00:31:16,360
Speaker 1: the one in the gas station is from the fancy bakery.

532
00:31:16,720 --> 00:31:21,560
Speaker 1: They can vary largely in size. There are claims that

533
00:31:21,560 --> 00:31:24,880
Speaker 1: the pepperoni roll cannot be replicated outside of the region,

534
00:31:25,080 --> 00:31:28,120
Speaker 1: much like bagels in New York because of the water.

535
00:31:29,320 --> 00:31:30,800
Speaker 1: So yeah, people got opinions.

536
00:31:31,000 --> 00:31:34,480
Speaker 2: They certainly do I've had some, like I guess apocryphal

537
00:31:35,120 --> 00:31:39,640
Speaker 2: pepperoni rolls from Pennsylvania, from the Pennsylvania area, even even

538
00:31:39,680 --> 00:31:45,560
Speaker 2: moving into Ohio. This is probably very, very controversial. Probably

539
00:31:46,320 --> 00:31:50,120
Speaker 2: I didn't know. I enjoyed them for once, I was

540
00:31:50,160 --> 00:31:53,400
Speaker 2: not on the forefront of the controversy.

541
00:31:54,160 --> 00:31:56,280
Speaker 1: I just liked eating them. Excellent.

542
00:31:58,040 --> 00:32:02,680
Speaker 2: We have another controversy for you about the curl of

543
00:32:02,760 --> 00:32:06,160
Speaker 2: pepperoni to curl or not to curl. But first we've

544
00:32:06,160 --> 00:32:08,720
Speaker 2: got one more quick break for a word from our sponsor.

545
00:32:19,720 --> 00:32:22,040
Speaker 1: And we're back. Thank you, sponsor, Yes, thank you.

546
00:32:22,680 --> 00:32:25,920
Speaker 2: So okay, Annie, when you're eating a slice of pepperoni pizza,

547
00:32:26,480 --> 00:32:29,120
Speaker 2: do you prefer for the for the pepperoni slices to

548
00:32:29,760 --> 00:32:31,600
Speaker 2: lie flat or to kind of curl up?

549
00:32:32,400 --> 00:32:33,320
Speaker 1: I like a curl?

550
00:32:33,560 --> 00:32:35,800
Speaker 2: You like a curl? Oh, A slight not too much

551
00:32:35,840 --> 00:32:38,960
Speaker 2: of a curl, with a slight curl, like enough to

552
00:32:38,960 --> 00:32:42,280
Speaker 2: get like the edge all crispy. Yeah, yeah, all right,

553
00:32:42,640 --> 00:32:46,640
Speaker 2: so yeah, yes, y'all may have also noticed that some

554
00:32:46,720 --> 00:32:49,720
Speaker 2: pepperoni slices on pizza curl up all like a concave,

555
00:32:49,880 --> 00:32:51,880
Speaker 2: like when they're cooked on top of on top of pizza.

556
00:32:51,920 --> 00:32:53,960
Speaker 2: You know, the edges pop up creating creating that shape

557
00:32:53,960 --> 00:32:57,400
Speaker 2: sort of like a contact lens, which places those edges

558
00:32:57,400 --> 00:33:00,000
Speaker 2: closer to the heat source and creates yes, this all

559
00:33:00,080 --> 00:33:03,040
Speaker 2: most burnt, crisp, melty sort of ring around the edge

560
00:33:03,040 --> 00:33:05,840
Speaker 2: of every pepperoni slice, and a little bit of liquid

561
00:33:05,840 --> 00:33:08,400
Speaker 2: fat might pool in the center of those curved slices.

562
00:33:08,600 --> 00:33:12,720
Speaker 2: Writing for Serious Eats, one j. Kenji Lopez Alt calls

563
00:33:12,760 --> 00:33:17,760
Speaker 2: this a grease chalice. This is This is after the

564
00:33:18,200 --> 00:33:21,960
Speaker 2: winning entry from a pai coup contest.

565
00:33:22,280 --> 00:33:23,400
Speaker 3: Oh I love it.

566
00:33:25,240 --> 00:33:29,520
Speaker 2: Crisp pepperoni edge curled from heat. A chalice of sweet

567
00:33:29,680 --> 00:33:33,960
Speaker 2: hot oil m that was submitted to the Pai ku

568
00:33:34,040 --> 00:33:36,720
Speaker 2: contest by one mister Sin in two thousand and five.

569
00:33:37,280 --> 00:33:38,920
Speaker 1: Very beautiful moving, mister Sin.

570
00:33:40,160 --> 00:33:43,920
Speaker 2: But other pepperoni slices lie flat and cook fairly evenly.

571
00:33:44,960 --> 00:33:47,200
Speaker 2: Maybe some slices are crisper than others based on like

572
00:33:47,200 --> 00:33:48,640
Speaker 2: the heat distribution in the oven.

573
00:33:48,880 --> 00:33:50,600
Speaker 1: But but that's it.

574
00:33:51,320 --> 00:33:56,120
Speaker 2: What the aforementioned Serious Heats writer went on a deep

575
00:33:56,320 --> 00:34:00,120
Speaker 2: dive about why this happens. So deep. He ran a

576
00:34:00,120 --> 00:34:02,480
Speaker 2: bunch of experiments with different types of pepperoni, and what

577
00:34:02,600 --> 00:34:05,720
Speaker 2: he determined is that whether your pepperoni curls or lies flat,

578
00:34:05,840 --> 00:34:08,520
Speaker 2: depends on a couple of science factors.

579
00:34:09,200 --> 00:34:10,759
Speaker 1: Pepperoni science factors.

580
00:34:10,760 --> 00:34:13,879
Speaker 2: Oh yeah, the thickness of the slices is one of them,

581
00:34:14,040 --> 00:34:17,560
Speaker 2: and how the pepperoni was stuffed into its sausage casing.

582
00:34:17,280 --> 00:34:17,759
Speaker 1: Is the other.

583
00:34:18,400 --> 00:34:21,839
Speaker 2: Really yeah, all right, So the physics at work when

584
00:34:21,880 --> 00:34:25,360
Speaker 2: your pepperoni curls up is that once those pepperoni slices

585
00:34:25,400 --> 00:34:27,480
Speaker 2: are in a hot oven, the top side of the

586
00:34:27,480 --> 00:34:30,400
Speaker 2: pepperoni slice is going to get hotter faster than the

587
00:34:30,400 --> 00:34:33,920
Speaker 2: bottom side that's actually touching the pizza. That's because the

588
00:34:33,920 --> 00:34:36,200
Speaker 2: air in the oven touching the tops of the pepperoni

589
00:34:36,520 --> 00:34:38,799
Speaker 2: is very hot, but the bottom side is insulated by

590
00:34:38,840 --> 00:34:40,920
Speaker 2: the cheese, the sauce, and the dough beneath it. That

591
00:34:41,000 --> 00:34:44,399
Speaker 2: means that the top cooks faster than the bottom does,

592
00:34:44,880 --> 00:34:49,400
Speaker 2: meaning that water evaporates from it faster, meaning it shrinks faster.

593
00:34:49,880 --> 00:34:51,520
Speaker 1: Okay, the edges.

594
00:34:51,200 --> 00:34:54,040
Speaker 2: Which receive the most heat of all, shrink the fastest,

595
00:34:54,160 --> 00:34:56,640
Speaker 2: thus curling upward, you know, like sort of like like

596
00:34:57,040 --> 00:35:00,760
Speaker 2: pinching in yeah, up up towards the source of the heat,

597
00:35:01,120 --> 00:35:05,520
Speaker 2: while the cooler center stays stays put. The edges can

598
00:35:05,560 --> 00:35:08,400
Speaker 2: also shrink faster than the center because since pepperoni is

599
00:35:08,480 --> 00:35:11,600
Speaker 2: dry aged, the edges will have had more moisture evaporate

600
00:35:11,640 --> 00:35:14,640
Speaker 2: out of them to begin with. But yeah, once the

601
00:35:15,000 --> 00:35:18,359
Speaker 2: edges are away from that insulating pizza, they can crisp up,

602
00:35:18,400 --> 00:35:20,799
Speaker 2: sort of like like bacon in that hot of an air.

603
00:35:22,520 --> 00:35:26,560
Speaker 2: So the thickness of the slice of pepperoni matters because

604
00:35:27,000 --> 00:35:29,759
Speaker 2: if a slice is too thick, it takes longer for

605
00:35:29,800 --> 00:35:32,560
Speaker 2: the heat to permeate even the edges, and it'll more

606
00:35:32,680 --> 00:35:35,680
Speaker 2: or less stay flat. And if the slices are too thin,

607
00:35:35,920 --> 00:35:38,520
Speaker 2: they'll heat up pretty fast all the way through so

608
00:35:38,600 --> 00:35:41,800
Speaker 2: that they won't have a chance to curl up. Medium

609
00:35:41,800 --> 00:35:44,680
Speaker 2: cut slices have the right amount of temperature differential to

610
00:35:44,760 --> 00:35:45,480
Speaker 2: cup the most.

611
00:35:46,239 --> 00:35:51,200
Speaker 1: Oh, I'm so glad science exist to tell me this.

612
00:35:53,000 --> 00:35:55,800
Speaker 2: Less important but still at work here is how the

613
00:35:55,840 --> 00:35:59,400
Speaker 2: sausage was made to begin with. Because okay, when the

614
00:35:59,400 --> 00:36:02,439
Speaker 2: ground meat is stuffed into the casing, it may either

615
00:36:02,560 --> 00:36:05,760
Speaker 2: go in pretty smoothly and evenly, or it may flow

616
00:36:05,800 --> 00:36:09,319
Speaker 2: in unevenly and fill the casing in more of like

617
00:36:09,360 --> 00:36:11,560
Speaker 2: a like a U shape than a straight line that

618
00:36:11,640 --> 00:36:14,200
Speaker 2: the edges of the casing feel more quickly than the center.

619
00:36:14,840 --> 00:36:17,040
Speaker 2: That might be because the meat is kind of sticking

620
00:36:17,040 --> 00:36:18,840
Speaker 2: to the side of the casing as it hits, or

621
00:36:18,880 --> 00:36:21,880
Speaker 2: because you're using a pipe that's smaller in diameter than

622
00:36:21,880 --> 00:36:24,400
Speaker 2: the casing, and it's just a flow pattern thing that happens.

623
00:36:24,440 --> 00:36:29,680
Speaker 2: But yeah, evenly versus U shape. Also, as we discussed

624
00:36:29,680 --> 00:36:31,759
Speaker 2: at the top of the show, pepperoni can be made

625
00:36:31,760 --> 00:36:34,080
Speaker 2: either with edible casing that that's meant to be kept

626
00:36:34,120 --> 00:36:38,600
Speaker 2: on or in inedible casing that will usually be peeled

627
00:36:38,600 --> 00:36:42,360
Speaker 2: off before the pepperoni leaves the factory, and when the

628
00:36:42,400 --> 00:36:45,560
Speaker 2: ground meat is stuffed into the inedible casing, it can

629
00:36:45,600 --> 00:36:49,080
Speaker 2: flow in more evenly and freely that the inedible casing

630
00:36:49,400 --> 00:36:52,239
Speaker 2: is less sticky in like stretches more than the edible kind.

631
00:36:52,880 --> 00:36:53,279
Speaker 1: I see.

632
00:36:53,560 --> 00:36:57,520
Speaker 2: Yeah, However, an uneven flow may have happened. If you

633
00:36:57,560 --> 00:37:01,320
Speaker 2: take a cross section of the pepperoni with the edible casing,

634
00:37:01,520 --> 00:37:04,520
Speaker 2: you will probably see a U pattern in the meat,

635
00:37:05,000 --> 00:37:07,920
Speaker 2: meaning that any given slice will be inclined to curl

636
00:37:08,200 --> 00:37:12,680
Speaker 2: with that pattern, regardless of whether the casing edible or

637
00:37:12,760 --> 00:37:14,120
Speaker 2: non is still attached.

638
00:37:14,880 --> 00:37:16,799
Speaker 1: Man, I'm gonna have to pay so much attention to

639
00:37:16,840 --> 00:37:17,520
Speaker 1: my pepperone.

640
00:37:17,840 --> 00:37:20,440
Speaker 2: I know. It's a terrible burden.

641
00:37:20,239 --> 00:37:24,040
Speaker 1: Oh geez, what am I gonna do now this pizza

642
00:37:24,080 --> 00:37:25,640
Speaker 1: will get cold. I'm just gonna be like, hold on,

643
00:37:25,880 --> 00:37:28,839
Speaker 1: weight wait, I need to study this.

644
00:37:30,320 --> 00:37:33,799
Speaker 2: But like I said, this matters less if you are

645
00:37:33,840 --> 00:37:36,600
Speaker 2: cooking your pepperoni in an oven or even just in

646
00:37:36,640 --> 00:37:39,080
Speaker 2: a pan where there's a large temperature differential. You know,

647
00:37:39,239 --> 00:37:41,160
Speaker 2: in the oven, the top of the slices are so

648
00:37:41,239 --> 00:37:44,560
Speaker 2: hot and in the pan they're touching the bottom of

649
00:37:44,560 --> 00:37:48,400
Speaker 2: the hot pan that those temperatures are going to override

650
00:37:48,680 --> 00:37:51,480
Speaker 2: this smaller effect of how the sausage was packaged, and

651
00:37:52,000 --> 00:37:56,400
Speaker 2: the edges will curl toward the heat source. But if

652
00:37:56,440 --> 00:37:59,360
Speaker 2: you cook it in the microwave, where the whole slice

653
00:37:59,640 --> 00:38:03,040
Speaker 2: is gonna be heating evenly all the way through, you

654
00:38:03,040 --> 00:38:06,080
Speaker 2: can see the U pattern influence the curvature.

655
00:38:06,600 --> 00:38:11,920
Speaker 1: Oh man, I have such a microwave experience experimenter. I

656
00:38:12,000 --> 00:38:14,360
Speaker 1: was the kid in fifth grade. Our teacher is like,

657
00:38:14,520 --> 00:38:16,360
Speaker 1: these are all the weird things that you shouldn't do

658
00:38:16,360 --> 00:38:18,040
Speaker 1: in a microwave. And I went home that night and

659
00:38:18,080 --> 00:38:21,640
Speaker 1: I blew the door off my microwave grounded for weeks.

660
00:38:21,840 --> 00:38:24,719
Speaker 1: Oh wow, But this seems like a much safer There's

661
00:38:24,880 --> 00:38:25,600
Speaker 1: a much.

662
00:38:25,480 --> 00:38:29,320
Speaker 2: Safer one yes, perfect, Yeah, I mean safe safe for

663
00:38:29,400 --> 00:38:30,680
Speaker 2: your health, maybe not, but.

664
00:38:31,520 --> 00:38:33,279
Speaker 1: Save for the microwave. Yes, that's okay.

665
00:38:33,400 --> 00:38:38,400
Speaker 2: Cool and so yeah, yeah, there are pepperoni sold that

666
00:38:38,400 --> 00:38:41,600
Speaker 2: that are like guaranteed to lie flat, and they are

667
00:38:41,600 --> 00:38:43,319
Speaker 2: They are made with care to ensure that there's no

668
00:38:43,400 --> 00:38:45,719
Speaker 2: U shape of the casing and also are sliced thin

669
00:38:45,840 --> 00:38:48,680
Speaker 2: enough that the whole slice will heap through at the

670
00:38:48,719 --> 00:38:49,239
Speaker 2: same time.

671
00:38:50,400 --> 00:38:52,440
Speaker 1: Hmmm, So this is people have.

672
00:38:53,200 --> 00:38:56,120
Speaker 2: Figured out how to make pepperoni live flat.

673
00:38:56,360 --> 00:38:59,239
Speaker 1: Should you so desire? Yeah? What's your preference, Lauren?

674
00:39:00,440 --> 00:39:04,359
Speaker 2: Oh, that grease challice thing kind of freaks me out,

675
00:39:04,400 --> 00:39:06,520
Speaker 2: to be honest. I mean, I like the crispy edges,

676
00:39:07,160 --> 00:39:10,480
Speaker 2: but but I kind of like dot the grease out

677
00:39:10,480 --> 00:39:14,799
Speaker 2: of the out of the pups because it's just too much.

678
00:39:14,840 --> 00:39:16,319
Speaker 2: It's like too much oil in my mouth.

679
00:39:16,480 --> 00:39:16,799
Speaker 1: Mm hm.

680
00:39:17,360 --> 00:39:22,719
Speaker 2: Also, my preference overall, yes, is for slices of meatball

681
00:39:23,120 --> 00:39:26,880
Speaker 2: on top of pizza. Oh, rather than slices of pepperoni.

682
00:39:27,160 --> 00:39:30,799
Speaker 1: I've never had that. Oh it's so good. Huh. This

683
00:39:30,920 --> 00:39:31,760
Speaker 1: is also a substitute.

684
00:39:31,760 --> 00:39:34,600
Speaker 2: I shouldn't usually eat sausage because frequently it's made with

685
00:39:34,719 --> 00:39:37,720
Speaker 2: stuff that I can't have, like a like a lot

686
00:39:37,920 --> 00:39:40,560
Speaker 2: of onion and garlic and also some of that sweet

687
00:39:40,560 --> 00:39:42,560
Speaker 2: pepper kind of stuff. Meatballs usually are not made with

688
00:39:42,560 --> 00:39:44,839
Speaker 2: at least the sweet pepper parts, so I'm more likely

689
00:39:44,880 --> 00:39:45,680
Speaker 2: to be able to eat them.

690
00:39:47,200 --> 00:39:48,480
Speaker 1: I'll have to keep an eye out for that.

691
00:39:48,880 --> 00:39:52,000
Speaker 2: Oh yeah, it happens in more places than you would think.

692
00:39:52,040 --> 00:39:55,040
Speaker 1: Perhaps, I think when I see meatball on a manua,

693
00:39:55,080 --> 00:39:56,960
Speaker 1: I assume it's a huge meatball, which is a really

694
00:39:57,080 --> 00:39:59,640
Speaker 1: dumb thing to think. Now that, now that I ponder

695
00:39:59,680 --> 00:40:03,240
Speaker 1: it with with more more than like half.

696
00:40:03,000 --> 00:40:06,279
Speaker 2: A second, I would also eat that. To be fair,

697
00:40:06,400 --> 00:40:07,800
Speaker 2: I just really like meatballs.

698
00:40:07,880 --> 00:40:13,600
Speaker 1: I'm not sure, like I'm a very Don't get me wrong,

699
00:40:13,680 --> 00:40:17,000
Speaker 1: I will eat pretty much any food, but I do

700
00:40:17,160 --> 00:40:19,480
Speaker 1: think a lot about like how difficult will this be

701
00:40:19,560 --> 00:40:23,440
Speaker 1: to eat? And meatball and pizza seems difficult.

702
00:40:23,560 --> 00:40:26,400
Speaker 2: But if it's slices, yeah, yeah, I mean a whole

703
00:40:26,680 --> 00:40:29,120
Speaker 2: large meatball and pizza would definitely require something to like

704
00:40:29,200 --> 00:40:31,120
Speaker 2: fork and possibly fork a knife situation.

705
00:40:32,000 --> 00:40:33,799
Speaker 1: That's such a funny.

706
00:40:33,920 --> 00:40:35,799
Speaker 2: I do I do, or like you'd have to sort

707
00:40:35,800 --> 00:40:38,240
Speaker 2: of like wrap it around, like wrap the slice around

708
00:40:38,600 --> 00:40:41,600
Speaker 2: mealtball and then it's a weird sandwich. And I don't

709
00:40:41,640 --> 00:40:42,920
Speaker 2: know I.

710
00:40:44,400 --> 00:40:49,000
Speaker 1: Also eat my pizza crust first, oh yeah, which people like.

711
00:40:50,000 --> 00:40:53,040
Speaker 1: Every time someone sees me eat pizza, someone will.

712
00:40:52,880 --> 00:40:55,920
Speaker 2: Ask me, you pick it up and eat it crust first.

713
00:40:56,040 --> 00:41:00,640
Speaker 1: Yeah. Really, I don't know why I always done it

714
00:41:00,680 --> 00:41:04,440
Speaker 1: that way, all right. I think it's because the crust,

715
00:41:04,760 --> 00:41:09,799
Speaker 1: I mean, usually is the least exciting part for you. Yeah,

716
00:41:09,880 --> 00:41:11,640
Speaker 1: so I get it, I eat that, I get it

717
00:41:11,640 --> 00:41:13,080
Speaker 1: out of the way. I eat it out of the way,

718
00:41:13,880 --> 00:41:17,000
Speaker 1: and then it's just all uphill or downhill from there.

719
00:41:17,000 --> 00:41:19,279
Speaker 1: I've never understood the meaning of that phrase. That is

720
00:41:19,280 --> 00:41:24,360
Speaker 1: a different episode entirely on different show, entirely.

721
00:41:24,320 --> 00:41:26,960
Speaker 2: An etymology show that we've never managed to quite get

722
00:41:27,000 --> 00:41:28,040
Speaker 2: off the ground one day.

723
00:41:28,640 --> 00:41:32,000
Speaker 1: I want to pitch that idea pretty early on, because

724
00:41:32,000 --> 00:41:39,799
Speaker 1: I just don't understand. I don't understand. And that brings

725
00:41:39,880 --> 00:41:41,960
Speaker 1: us to the end of this classic episode. We hope

726
00:41:41,960 --> 00:41:44,480
Speaker 1: that you enjoyed it as much as we enjoyed bringing

727
00:41:44,520 --> 00:41:48,759
Speaker 1: it back. I have to say I mentioned in here

728
00:41:48,800 --> 00:41:52,840
Speaker 1: I have a friend who loves pepperoni. I recently was

729
00:41:52,840 --> 00:41:55,440
Speaker 1: hanging out with her. I have another friend who hates pepperoni.

730
00:41:55,440 --> 00:41:56,760
Speaker 2: Oh oh wow.

731
00:41:57,200 --> 00:42:02,960
Speaker 1: And I wasn't involved in the negotiations, but I got

732
00:42:03,640 --> 00:42:10,359
Speaker 1: the pizza arrived that had pepperoni on it, and I'm

733
00:42:10,360 --> 00:42:13,399
Speaker 1: not sure. I don't know if they like did rock

734
00:42:13,440 --> 00:42:16,680
Speaker 1: paper scissors. I don't know how it happened. But I

735
00:42:16,719 --> 00:42:20,279
Speaker 1: had a slice right before, right before this. It's great.

736
00:42:21,120 --> 00:42:25,080
Speaker 2: Yeah, yeah. I last week I ordered a pizza with

737
00:42:25,120 --> 00:42:27,000
Speaker 2: some sliced meatballs on it and it was great.

738
00:42:27,680 --> 00:42:36,680
Speaker 3: Yeah, yeah, delicious, delicious. All well, listeners, if you have

739
00:42:36,880 --> 00:42:41,640
Speaker 3: any thoughts about pepperoni, any recipes or any because we

740
00:42:41,719 --> 00:42:47,000
Speaker 3: did mention before how America falls behind on like Halloween pizzas,

741
00:42:47,000 --> 00:42:50,040
Speaker 3: but what we do is like we make shapes.

742
00:42:49,680 --> 00:42:53,440
Speaker 1: Of like a jack O lantern with pepperoni. If you

743
00:42:53,480 --> 00:42:56,040
Speaker 1: have any creative uses for pepperoni.

744
00:42:55,640 --> 00:42:59,680
Speaker 2: Oh yeah yeah, first stories or other recipes that you

745
00:42:59,760 --> 00:43:02,600
Speaker 2: put it in other than like a pepperoni.

746
00:43:02,080 --> 00:43:08,000
Speaker 1: Pizza, Yes, exactly. You can email us our email us

747
00:43:08,080 --> 00:43:09,760
Speaker 1: hello at saviorpod dot com.

748
00:43:09,920 --> 00:43:12,200
Speaker 2: We're also on social media. You can find us on

749
00:43:12,280 --> 00:43:15,080
Speaker 2: blue Sky and Instagram at saver pod and we do

750
00:43:15,120 --> 00:43:17,920
Speaker 2: hope to hear from you. Save is production of iHeartRadio.

751
00:43:18,120 --> 00:43:20,320
Speaker 2: For more podcasts my heart Radio, you can visit the

752
00:43:20,360 --> 00:43:23,400
Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

753
00:43:23,400 --> 00:43:26,720
Speaker 2: favorite shows. Thanks as always to our superproducers Dylan Fagan

754
00:43:26,800 --> 00:43:29,120
Speaker 2: and Andrew Howard. Thanks to you for listening, and we

755
00:43:29,160 --> 00:43:38,920
Speaker 2: hope that lots more good things are coming your way.