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Speaker 1: Welcome to Stuff You Should Know, a production of I

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Speaker 1: Heart Radio. Hey you welcome to the podcast. I'm Josh

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Speaker 1: and there's Chuck and it's just the two of us.

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Speaker 1: But that's okay because we are hot dogging it, not

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Speaker 1: porky pig in it, hot dog in it. On this

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Speaker 1: episode of Stuff you Should Know. This could have been

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Speaker 1: a two parter, easy, easy, peasy. Yeah, we could have

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Speaker 1: done even getting into and then dogs. No, there's so

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Speaker 1: much here. But at the end of it, I was like, boy,

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Speaker 1: we didn't talk about corn dogs. I got a little

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Speaker 1: bit on chili dogs, but there wasn't anything in here

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Speaker 1: on chili dogs. Is a hot dog of sandwich? John

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Speaker 1: Hodgman's famous uh lifelong battle? Are we still talking about that?

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Speaker 1: There's a that we're not. But that's the point is

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Speaker 1: there was. There's a lot more to hot dogs. The

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Speaker 1: foot long. Don't even mention it. We won't even talk

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Speaker 1: about the foot long. I think the foot long is

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Speaker 1: illegal now and we're not allowed to talk about it.

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Speaker 1: I'm on sure nanny state thanks to Uncle Joe Biden. Alright,

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Speaker 1: let's talk about hot dog, dude. This has been a

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Speaker 1: long time coming. I'm surprised we haven't talked about. And

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Speaker 1: you're right, we're biting off a lot here, but we

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Speaker 1: can chew it, pass it through our our guts and

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Speaker 1: out of our pooper. And that's what everybody's gonna hear.

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Speaker 1: Do you like hot dogs? Can we go ahead? And

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Speaker 1: I got two questions. You like hot dogs? I like

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Speaker 1: a good hot dog? Yeah? And do you boil them

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Speaker 1: or grill them? Oh? I don't. I try not to

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Speaker 1: grill anything. I think grilling makes everything taste worse. What

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Speaker 1: smoking a little bit is okay, but grilling, I'm I'm

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Speaker 1: not a grilled person. That is very strange, Like like

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Speaker 1: a hot dog that's been placed on a grill, blackened

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Speaker 1: and split open is preferable to one that retains all

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Speaker 1: of its taste when it's just appropriately reheated and plumped

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Speaker 1: up and say boiled water, even just in the microwave.

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Speaker 1: I am shocked that you don't like a char on meats.

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Speaker 1: That's no, it's not very you. I don't. It's too

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Speaker 1: you know why, because I'm a bitter supertaster. I can

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Speaker 1: barely tolerate grapefruit, certainly can't tolerate char on anything like

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Speaker 1: barbecue chicken. I mean, what is the point of barbecue chicken,

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Speaker 1: because you burn that sauce onto it. It's great. No,

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Speaker 1: it's awful. Oh it's so bad, So I'm taking it.

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Speaker 1: You like them grilled most of all? Well, I mean

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Speaker 1: I'll eat a boiled hot dog for sure, but oh yeah,

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Speaker 1: a grilled hot dog that has got some bubbly black

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Speaker 1: that's split open the best. Not for me. But you

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Speaker 1: do like hot dogs. Are you above below or about

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Speaker 1: at the national average of hot dogs consumed per year

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Speaker 1: among Americans? Well, that is seventy hot dogs, and I

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Speaker 1: am above now well below that. I probably I'd probably

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Speaker 1: eat less than ten hot dogs a year. Oh really,

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Speaker 1: I was gonna say, I've got you beat by a mile.

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Speaker 1: But how many do you eat a year? I would

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Speaker 1: guess anywhere between forty or fifty. I mean maybe I'm

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Speaker 1: trying to think, because I feel like they usually come

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Speaker 1: in two's mhm, Like at a barbecue or something a

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Speaker 1: cook out, I'll have a couple of hot dogs and

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Speaker 1: and we're not counting this is just hot dogs, because

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Speaker 1: I definitely love me some brought worst and stuff like that,

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Speaker 1: but um, straight up hot dogs. I probably don't eat

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Speaker 1: more than twelve or fifteen a year, I would say, hey,

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Speaker 1: you know the key to beer brots. Everybody does it wrong.

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Speaker 1: Everybody soaks the brons in beer beforehand. That does nothing

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Speaker 1: to them because boils no soaked. Some people soak them,

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Speaker 1: pre soak them, or even boil them. Yeah, people boil them. Okay,

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Speaker 1: now that would work if the brons were split open.

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Speaker 1: What you want to do is grill them first. And

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Speaker 1: I you think a grill broad is preferable to a

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Speaker 1: microwavor boiled broad be grill at first so that it

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Speaker 1: splits open. Then you soak it or simmer it in beer,

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Speaker 1: and then it sucks the beer in. That's how you

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Speaker 1: make a beer brought. You don't do beer first. It

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Speaker 1: doesn't do anything. It's a waste of perfectly good beer.

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Speaker 1: Even if it's bad beer, you're still wasting it. I

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Speaker 1: can't wait for the emails on this one. I'm right.

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Speaker 1: I don't care what anybody says they're wrong. I'm right.

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Speaker 1: I've tried it. Alright. So hot dogs seventy per year,

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Speaker 1: supposedly twenty billion hot dogs in the United States alone

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Speaker 1: annually a year. Isn't that insane? No, it's insane. That's

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Speaker 1: an insane amount of hot dogs, because think about it,

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Speaker 1: if I'm eating forty, that means there's somebody out there

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Speaker 1: eating their seventy plus my extra thirty. Joey Chestni will

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Speaker 1: do that in three minutes. Yeah. Every time I see that,

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Speaker 1: I'm reminded of that huff Post article that Ryan Reynolds

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Speaker 1: wrote about how he's disgusted by competitive eating. Just a

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Speaker 1: great going back and reading in every year or two.

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Speaker 1: It really it really stands up. It's funny, but it's

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Speaker 1: also very It makes some really good points too. I

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Speaker 1: love Ryan Reynolds, well, you'll like him even more after this. Um. So,

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Speaker 1: hot dogs are sausages, but um, that doesn't mean a

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Speaker 1: sausage is a hot dog. It falls under that category

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Speaker 1: of sausage, which is basically any product where you grind

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Speaker 1: up meat and you put a bunch of spice and

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Speaker 1: stuff in it, and then you cook it in a casing,

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Speaker 1: usually like some sort of sheep skin um as we'll

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Speaker 1: see with or sheep intestine. Not skin, really tough to eat,

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Speaker 1: threw it. It would be rimmed sheep skin. The hot

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Speaker 1: dogs we know and love this that you get at

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Speaker 1: your regular old grocery store are not generally cooked in

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Speaker 1: that sheep casing. It is a fake casing that goes away. Uh,

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Speaker 1: and they are cooked, you know. Un that's while. You

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Speaker 1: can eat a hot dog right out of the old package, yes,

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Speaker 1: and you should once in a while. It keeps you

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Speaker 1: human insane. I like a hot dog sandwich, like a

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Speaker 1: raw not raw bread a cold Yeah. When I was

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Speaker 1: a kid, I used to cut it lengthwise into it,

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Speaker 1: like I guess, eight little thin strips and throw a

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Speaker 1: couple of those on a sammy with some mayo and cheese.

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Speaker 1: Oh that sounds I would try that for sure. It's good,

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Speaker 1: but we don't. My daughter eats hot dogs occasionally and

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Speaker 1: she loves them, but we don't. Kids will eat them

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Speaker 1: every day if you if you buy them, but we

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Speaker 1: just don't buy them and keep them in the house.

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Speaker 1: That's how I eat fourty yr fifty hot dogs a

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Speaker 1: year is buying them at the store and keeping them

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Speaker 1: in the house pack right. Yeah, So over the course

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Speaker 1: of like a week or so, four or five times

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Speaker 1: a year, I will eat a pack of hot dogs.

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Speaker 1: That's how I'm hitting for you. If it were just

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Speaker 1: me being out, I would eat zero because I haven't

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Speaker 1: left my house in two years. But chuck We've now

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Speaker 1: reached to me the fact of the podcast, and I

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Speaker 1: would love to take it if you would be so, yeah,

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Speaker 1: because I have no idea what you're gonna say. Are

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Speaker 1: you ready for this? Yes, malogney, you know blogney. Yeah,

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Speaker 1: it's like a flat hot dog. It is. It's a

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Speaker 1: giant hot dog. It's cut into slices. That's bolognay. Thanks

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Speaker 1: a lot for taking the fact of the podcast. But yes,

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Speaker 1: I'm sorry you didn't know that bologny. It never occurred

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Speaker 1: to you that the taste is identical. No, no, I hadn't.

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Speaker 1: I had no idea that Bologna is a giant hot dog.

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Speaker 1: And now I'm just like, I want to see a

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Speaker 1: whole intact bologney before oscar Meyer slices it up, because

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Speaker 1: that must be astounding. Just go to any deli on

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Speaker 1: planet Earth that's different, that's different, that looks that looks different,

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Speaker 1: that looks more like a traditional sausage. I'm saying, like,

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Speaker 1: I want to see the hot dog, the giant hot

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Speaker 1: dog that oscar Meyer produces and then slices up into

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Speaker 1: bolognay and packages the portions of it into bologna packages.

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Speaker 1: That's what I want to see. Well again, they're right

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Speaker 1: there in the deli case, a big giant log of Bogny.

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Speaker 1: Not the same. I guess I want to see it

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Speaker 1: out of the package. I don't know what I want

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Speaker 1: to see. Well, it's got that red packaging around it.

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Speaker 1: You just want to strip its clothes off and stare it,

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Speaker 1: throw a sheep skin on it. Well, I'm sorry, I

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Speaker 1: ruined that I thought every of knew that Bologny was

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Speaker 1: a hot dog. No, you're the only person besides the

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Speaker 1: National Hot Dog Council president who knows that Bologna is

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Speaker 1: a giant hot dog. Well, don't you remember the song

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Speaker 1: My Bologne has a first name? It's h O D

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Speaker 1: D O G. Yes, I know that song, but it

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Speaker 1: never really sunk in in the lyrics. All Right, the

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Speaker 1: U s D has a U s D A has

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Speaker 1: a definition for hot dog. Uh should we read it?

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Speaker 1: I guess yeah. I think it's very instructive. All right,

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Speaker 1: Frankfurter's ak A. Hot Dogs, wieners, or bologny are cooked

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Speaker 1: and or smoked sausages according to Federal Standards of Identity.

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Speaker 1: The standard also requires that they be uh comminuted, which

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Speaker 1: is reduced to tiny particles semi solid products made from

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Speaker 1: one or more kinds of raw skeletal muscle from livestock

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Speaker 1: like beef for pork, and may contain poultry meat. Smoking

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Speaker 1: and curing ingredients contribute to the flavor, color, and preservation

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Speaker 1: of the product. They are linked, shaped, and come in

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Speaker 1: all sizes wait for it, long than and chubby, chubby

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Speaker 1: chebby hot dog. It's probably too late for a content

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Speaker 1: warning to our vegetarian friends. Hopefully they know better than

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Speaker 1: to listen to one on hot dog. Yeah, but technically, um,

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Speaker 1: a hot dog does not have to be made of meat.

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Speaker 1: It can be made of vegetable protein. Well yeah, but

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Speaker 1: I mean as far as the grossness that's to come,

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Speaker 1: I was just trying to toss them a bone, the

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Speaker 1: vegans a bone. So the thing that differentiates hot dogs

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Speaker 1: from other types of sausages is how finely ground the

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Speaker 1: internal stuff is. It's ground so much, every bit of it,

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Speaker 1: from the spices, the flavorings, the meat, everything it's ground

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Speaker 1: into is such a granular um constitution. That's not right,

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Speaker 1: but still uh that you can't differentiate one thing from another.

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Speaker 1: It's all just particles and that you kind of stick

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Speaker 1: together into that casing. And they form a mass. They

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Speaker 1: go from semi solid maybe even almost liquid two a

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Speaker 1: jiggli mass that tastes delicious. That's right. Uh. The USDA

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Speaker 1: says you'r hot dogs can contain no more than fat

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Speaker 1: and ten percent water and three point five percent non

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Speaker 1: meat uh filler, which is generally a binder um like

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Speaker 1: they use cereals or dry milk, sometimes soy protein isolated

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Speaker 1: soy protein. And this is to bind it together. And

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Speaker 1: three point five percent of your hot dog can be

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Speaker 1: made up of this. Yeah, we'll get a little more

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Speaker 1: into the into the weeds and what's in your hot dogs?

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Speaker 1: I say we take a break first and then jump in. Okay,

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Speaker 1: let's do it. I want to learn about a ters

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Speaker 1: or act, how to take a propect with all about

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Speaker 1: fractal kiscon that's another hun. The Lizzie Border murders that

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Speaker 1: they can have all runs on the plane, everything that

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Speaker 1: we should know. Word up, Jerry, all right, our buddy,

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Speaker 1: the great Dave Ruse. The rooster. Yeah, the rooster. I

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Speaker 1: can't believe we missed that before. My gosh, just just

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Speaker 1: sitting right there. So the rooster helped us. Um And sorry, David,

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Speaker 1: if you hate that nickname. I think that's it now,

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Speaker 1: just let us know. But he helps us with this one,

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Speaker 1: and he basically said, Okay, yes, like we really should

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Speaker 1: establish that there is actual meat in your hot dog.

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Speaker 1: And no, it's not mystery meat like it can. There

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Speaker 1: can be the horrific stuff that you, um, you suspect

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Speaker 1: as in your hot dog, like lips and noses and

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Speaker 1: tails and all that stuff. Legally it can be, but

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Speaker 1: you will know if that's in there, because those ingredients

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Speaker 1: have to be listed individually on the packet, and then

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Speaker 1: on the front it has to say that it's a

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Speaker 1: hot dog with byproducts or a hot dog with mine.

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Speaker 1: Your favorite band name Variety meets Yeah that saw that

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Speaker 1: would come in Yeah, it's uh what would have variety?

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Speaker 1: What kind of band would that be? Variety meats jeez,

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Speaker 1: I don't know. I think they play like Calliope music,

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Speaker 1: like Circus music or something insane. You know what that is? Yeah?

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Speaker 1: Uh yes, And and sort of the takeaway from all

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Speaker 1: of this, after we read you all of these ingredients

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Speaker 1: and things is read the package. If like, if you

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Speaker 1: want to know what's in your hot dog, don't just

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Speaker 1: be like, oh, I don't know what's in these things,

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Speaker 1: Sure you do. It's printed right there, so just just

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Speaker 1: read it. It'll tell you if there's lips in there

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Speaker 1: or organ meat. Even they can't put hearts or kidneys

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Speaker 1: or anything in there unless they list them. And the

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Speaker 1: other thing that Dave says is the major hot dog

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Speaker 1: brands do not use that stuff. I think it's just

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Speaker 1: bad for business. It's not worth it. Can we read

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Speaker 1: what Day wrote? Is this really low quality meat? It's

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Speaker 1: not filet man on if that's what you're asking, but

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Speaker 1: it isn't nostrils and anuses either, which I think really

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Speaker 1: gets it across, you know. Yeah, so um, we should

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Speaker 1: say that it can be. You can get your pork

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Speaker 1: hot dogs, your beef hot dogs, you can get chicken dogs,

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Speaker 1: turkey dogs, obviously your vegan dogs that they make these days.

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Speaker 1: I'm sure there's there's beyond sausages. I have not tried

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Speaker 1: them yet. I haven't either. I don't know if they

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Speaker 1: make a hot dog hot dog they make a sausage,

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Speaker 1: but I'm sure they will at some point because they're

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Speaker 1: just you know, they're covering all their bases, I think.

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Speaker 1: And beyond um, I know, I'm sorry that was terrible.

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Speaker 1: So beef. We're talking about a beef hot dog. Uh,

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Speaker 1: what's the main meat in there? Is going to be

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Speaker 1: what's called trimmings. And this is the meat that is

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Speaker 1: not used as far as like when they're when they're

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Speaker 1: I know, please don't listen if you're a vegetarian, Yeah,

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Speaker 1: you want to stop listening to the rest of this episode. Now.

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Speaker 1: When they're cutting the beef and the cow apart and

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Speaker 1: making steaks and roasts and things like that, they're either

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Speaker 1: doing it by hand or maybe there's a machine involved.

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Speaker 1: The trimmings are the things that are sort of left over.

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Speaker 1: It's still meat, and it's still like fat and beef.

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Speaker 1: Like if you get ground beef that's not super specific,

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Speaker 1: that's also trimmings. Yeah, and so like with trimmings, Um,

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Speaker 1: it's just it's just the stuff that's left over. There's

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Speaker 1: nothing wrong with it. And as a matter of fact,

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Speaker 1: it's it's like fat and meat. But there can only

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Speaker 1: be like x amount I think thirty of fat that

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Speaker 1: can make it into meat products. So there's it would

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Speaker 1: be extraordinarily wasteful to just throw that away because it's

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Speaker 1: not fully mignon or it's not round roast like that.

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Speaker 1: It's stupid to just get rid of it. It's actually

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Speaker 1: super disrespectful for to the animal that you just slaughtered

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Speaker 1: to throw away a significant portion of their edible carcass.

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Speaker 1: If you're into eating their carcasses, you should probably be

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Speaker 1: okay with meat trimmings being you used in ground beef

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Speaker 1: and hot dogs and stuff like that. Right, beef cannot

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Speaker 1: legally be mechanically separated anymore because of mad cow disease.

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Speaker 1: In two thousand four, the U s d A says,

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Speaker 1: you can't mechanically separate beef, but you can mechanically separate

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Speaker 1: um poultry and pork pork um, and you're getting trimmings

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Speaker 1: and poultry and pork as well. If you want to

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Speaker 1: be presented with the full horror of eating meat, watch

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Speaker 1: some trade videos of mechanical separators that like the producers

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Speaker 1: who make those machines have on their sites. It's just

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Speaker 1: it's insane. It's like, this is what we're eating. It's nuts.

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Speaker 1: But it also is super efficient in that they take

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Speaker 1: the pieces of the carcass that have just little bits

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Speaker 1: of like meat and edible like muscle and tendons and

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Speaker 1: stuff attached to them still and put them under different

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Speaker 1: states of pressure through a sieve, and that that actually

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Speaker 1: forces that little bit left of meat and edible like

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Speaker 1: muscle off of the bone. It separates them. It's mechanically

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Speaker 1: separating them so that you can use that stuff and

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Speaker 1: make things like hot dogs or ground pork or ground

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Speaker 1: turkey and that kind of stuff. It's it's again, it

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Speaker 1: would be deeply wasteful to just throw that stuff away

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Speaker 1: because again, it's not a chicken breast or it's not

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Speaker 1: a fully mignon, and it's actually very sensible. But it

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Speaker 1: also kind of brings you full circle back to how

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Speaker 1: horrific modern meat processing and agriculture really is. Yeah, and

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Speaker 1: those mechanical separators are based on my grandmother Bryant's mouth.

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Speaker 1: Oh could she do that? Well? She was. She legendarily

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Speaker 1: would come around and get your fried chicken bones off

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Speaker 1: your plate, be like, you're not gonna eat that? Did

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Speaker 1: she call you? And my brother and I would try

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Speaker 1: because we knew would happen. We would try and get

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Speaker 1: every bit of meat off that thing, and she would

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Speaker 1: find more meat, and like when she was done with it,

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Speaker 1: it looked like a cartoon bone, you know, like when

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Speaker 1: they pull the fish out of a cat's mouth, nothing

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Speaker 1: nothing left. Uh, and she lived to be a hundred

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Speaker 1: and one. So well that's how she hated all that cartilage,

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Speaker 1: my sweet grandmother, briant Um. They're also uh we talked

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Speaker 1: about spices earlier. They're salt, sugar and spices and hot dogs.

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Speaker 1: There's a lot of sodium and a hot dog. Um,

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Speaker 1: you've got your regular old table salt, you've got liquid salt,

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Speaker 1: sodium lactate. Uh, you've got sodium diacetate prevents bacteria growth.

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Speaker 1: You don't want listeria, then you're gonna want that sodium

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Speaker 1: diacetate in there. Yeah, a lot of this. These types

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Speaker 1: of sodium are also used for curing too, sure, and

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Speaker 1: well there's a whole Uh there's a lot of laundry

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Speaker 1: to impact with the with the curing that we'll get

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Speaker 1: into in a few minutes. But um, there's a lot

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Speaker 1: of sodium. I think of your daily sodium intake you

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Speaker 1: can get from a single hot dog, Frank, which who

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Speaker 1: just eats one hot dog? So let's just say it.

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Speaker 1: And I don't call them Frank's either, do you No?

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Speaker 1: And I don't think I know anybody who does call

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Speaker 1: them frank. I've only seen it or heard it on

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Speaker 1: TV before. Yeah, and what we'll get to the naming

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Speaker 1: later on as well. Um, you also can get high

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Speaker 1: fruit tose corn syrup syrup in your dog because of

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Speaker 1: you know, some people do it, some people don't. Um,

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Speaker 1: it's not a lot. But I saw how it's made.

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Speaker 1: And by the way, if you really want to, yeah,

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Speaker 1: that's a good one if you either do or don't

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Speaker 1: want to eat hot dogs anymore. I don't know how

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Speaker 1: you're gonna come out of it, but just watch the

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Speaker 1: how it's made on hot dogs. The part where they're

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Speaker 1: the finished hot dogs are shooting out of that machine

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Speaker 1: like they're being run up a salmon ladder or something.

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Speaker 1: That's amazing. It's mesmerizing. But but the goop that they

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Speaker 1: put in the casing. But yeah, again though it's just

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Speaker 1: it's edible meat. It's it's just dorble meat. Like I

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Speaker 1: I know where you're coming from. There. It is it

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Speaker 1: is meat, and it is spices. It is garlic and

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Speaker 1: pepper and coriander and maybe paprika. Um. Maybe some we'll

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Speaker 1: get into the celery salt thing or celery powder thing.

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Speaker 1: So and it's water. Um, it is all these things.

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Speaker 1: But when it's pumped, made into a slurry and pumped

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Speaker 1: out of a tube, it definitely looks like like pretty gross.

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Speaker 1: It's kind of gray. And it's just just watch the video. Yeah,

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Speaker 1: hot dogs, hot dogs, bologna, all that stuff would be

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Speaker 1: a flat gray if it weren't for some of the

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Speaker 1: curing agents that they put in there. And apparently they

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Speaker 1: also use cherry powder sometimes too for its coloring, to

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Speaker 1: color them a pink. Okay, you might also fly find

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Speaker 1: some msg uh, you might find some yeese extract. You

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Speaker 1: might find some beef stock smoke flavoring. Yeah, that liquid smoke,

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Speaker 1: cause you know what that is. That's actual liquid smoke

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Speaker 1: where they condense smoke from hardwoods and turn it into

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Speaker 1: water vapor and collect that water vapor. That's what liquid smoke.

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Speaker 1: Isn't that nuts? Yeah? I used to be a fan

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Speaker 1: of that. I would keep some in the house, but

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Speaker 1: I don't know not not do that anymore. I mean, I

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Speaker 1: thought it was like all science, like just completely like

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Speaker 1: isolated flavors and all that, and it's actually no, it's

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Speaker 1: it's it is what it says on the tin. So

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Speaker 1: should we get into sodium nitrite and the nitrites. Yeah,

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Speaker 1: that sounds like a good band featuring variety meets uh.

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Speaker 1: Because you're gonna find some sodium nitrite and some hot dogs.

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Speaker 1: You might also find hot dogs that are like, we

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Speaker 1: don't use nitrites, no nitrites, Um, we use celery powder

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Speaker 1: or maybe cultured celery juice instead. And people might think, oh, well,

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Speaker 1: that's got to be way better for you, because I've

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Speaker 1: heard nitrites, if you cook them at high heat, can

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Speaker 1: give you cancer. Yeah. So, like the whole thing is

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Speaker 1: is that under certain conditions, nitrites can turn into uh nitro,

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Speaker 1: same means, nitro, same means, and those, starting back in

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Speaker 1: the seventies were linked to I think bowel cancer and

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Speaker 1: possibly stomach cancer. And so everybody started getting really worried

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Speaker 1: about nitrites and people stopped using nitrites. Well, they still

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Speaker 1: use them, like in any of the classic hot dogs

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Speaker 1: that you see for sale, they use regular old nitrites.

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Speaker 1: But celery powder was was offered up as like an alternative,

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Speaker 1: a natural alternative to nitrites, and that it did all

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Speaker 1: of the same things. Um, but it was a natural

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Speaker 1: alternative because it's celery. And the problem is is like

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Speaker 1: to your body, a nitrite from celery and a nitrite

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Speaker 1: that was isolated in the lab is the same exact thing,

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Speaker 1: and it's going to have the same exact effects on you.

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Speaker 1: And if those effects are to give you colon cancer,

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Speaker 1: you're gonna get it, whether it's from celery powder or

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Speaker 1: whether it's from the nitrites that where I selated in

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Speaker 1: the lab. Yeah, and this is I mean, boy, if

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Speaker 1: you start looking up articles on celery powder and nitrites

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Speaker 1: and cancer, it's a rabbit hole. Like there's a lot

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Speaker 1: of information out there. UM. At one point, just a

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Speaker 1: couple of years ago, the National Organic Standards Board, it

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Speaker 1: was up for a vote whether or not to keep

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Speaker 1: celery powder on the list of acceptable organic ingredients. UM.

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Speaker 1: Largely because of this, uh, not just because of hot dogs,

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Speaker 1: but you know they used on bacon and like in

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Speaker 1: any kind of cured meat you might find a nitrite

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Speaker 1: or celery powder. And they said they voted eleven to one,

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Speaker 1: I think, or maybe it was ten to one, but

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Speaker 1: it was it was super lopsided to keep celery powder

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Speaker 1: on the list. It's so weird organics. There's this really

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Speaker 1: great article by Jesse Hirsch on the site called the

401
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Speaker 1: counter dot org worth checking out about that. UM. But

402
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Speaker 1: it was it doesn't make sense that they would keep

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Speaker 1: it on there like unmolested, because it's just so misleading

404
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Speaker 1: because if you use celery powder, you can say that

405
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Speaker 1: your hot dogs are uncured, even though they would as

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Speaker 1: sensibly have the same impact on your body as cured

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Speaker 1: hot dogs. And then even worse, because it's natural. Celery

408
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Speaker 1: powder can be used in organic products and still be

409
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Speaker 1: listed as organic, but the celery used doesn't have to

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Speaker 1: be organic. Yeah, and um celery. It turns out, Jesse

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Speaker 1: Hirst pointed out in that article that um celeries, particularly

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Speaker 1: adept of all the vegetables at really soaking in pesticides

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Speaker 1: and herbicides um into its little body and passing it

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Speaker 1: along well as sensibly passing it along. So it is

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Speaker 1: really weird that they just kind of went whole hog,

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Speaker 1: or continue to go whole hog on on celery being

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Speaker 1: some sort of natural ingredient even though it's it does

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Speaker 1: the exact same thing to your body the lab isolated

419
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Speaker 1: nitrite wood. Yeah, it is weird. You know, at one

420
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Speaker 1: point we should do an episode on organ standards. I

421
00:24:01,520 --> 00:24:03,800
Speaker 1: think we have, but we could revisit it for sure,

422
00:24:03,960 --> 00:24:07,200
Speaker 1: did we. I'm I'm pretty sure we've talked about organics

423
00:24:07,320 --> 00:24:11,800
Speaker 1: versus local. Um. Yeah, we we We've talked about it,

424
00:24:11,800 --> 00:24:14,040
Speaker 1: but let's do it again. Well, I know the stuff

425
00:24:14,080 --> 00:24:17,880
Speaker 1: we didn't cover because uh, Emily always has a problem

426
00:24:17,920 --> 00:24:20,879
Speaker 1: with it in her with her business selling natural body

427
00:24:20,880 --> 00:24:24,240
Speaker 1: products because people will say, like, this is organic soap

428
00:24:24,280 --> 00:24:26,760
Speaker 1: and stuff like that. Like people throw the word organic

429
00:24:26,800 --> 00:24:30,280
Speaker 1: on something when it doesn't even apply. Sometimes just because

430
00:24:30,320 --> 00:24:33,119
Speaker 1: it's a people will buy something if it says organic

431
00:24:33,160 --> 00:24:37,399
Speaker 1: on it, or if it's not even certified organic. Uh,

432
00:24:37,480 --> 00:24:38,760
Speaker 1: you can get away with it, you know, on on

433
00:24:38,760 --> 00:24:42,280
Speaker 1: a smaller level, like a small business. Um. And then

434
00:24:42,280 --> 00:24:45,480
Speaker 1: there was something else too, maybe we could roll in

435
00:24:45,520 --> 00:24:49,560
Speaker 1: like all the food sort of labeling, like free range chickens.

436
00:24:49,600 --> 00:24:51,919
Speaker 1: I remember when I worked for that chicken company, and

437
00:24:51,960 --> 00:24:54,960
Speaker 1: I know I mentioned this years ago, but they I

438
00:24:55,040 --> 00:24:56,679
Speaker 1: was at a free range farm and I was like,

439
00:24:56,760 --> 00:24:59,720
Speaker 1: I thought these were free range, like they're all in there,

440
00:25:00,400 --> 00:25:02,320
Speaker 1: and he was like, free range just means the gate

441
00:25:02,400 --> 00:25:05,639
Speaker 1: is open basically. Yeah. I remember saying that before. They

442
00:25:05,720 --> 00:25:07,960
Speaker 1: can leave, but they don't because this is where the

443
00:25:08,000 --> 00:25:10,760
Speaker 1: food is, right. So you want to imagine chickens just

444
00:25:10,840 --> 00:25:14,399
Speaker 1: roaming around the countryside, That's just not the case. I

445
00:25:14,440 --> 00:25:17,720
Speaker 1: want my chickens forced out of there and made to

446
00:25:17,760 --> 00:25:20,359
Speaker 1: walk around in the field for a while. I'm sure

447
00:25:20,359 --> 00:25:23,359
Speaker 1: there are some local Oh yeah, and we try to

448
00:25:23,400 --> 00:25:26,879
Speaker 1: go to farmers markets and get local um meat that

449
00:25:27,119 --> 00:25:29,640
Speaker 1: is like a genuine farm with chickens that are walking

450
00:25:29,640 --> 00:25:32,600
Speaker 1: around and stuff like that. But anything you're you're getting

451
00:25:32,600 --> 00:25:35,399
Speaker 1: like in a package of the grocery stores, you're probably

452
00:25:35,440 --> 00:25:37,440
Speaker 1: being misled in some way. We'll have to take on

453
00:25:37,600 --> 00:25:42,480
Speaker 1: meat processing or like that whole thing. I know eventually

454
00:25:42,880 --> 00:25:45,040
Speaker 1: I've been avoiding it. Yeah, well, we're gonna run out

455
00:25:45,040 --> 00:25:47,080
Speaker 1: of topics one day and that's going to be left.

456
00:25:48,280 --> 00:25:50,120
Speaker 1: Uh should we talk about how these things are made

457
00:25:50,200 --> 00:25:52,760
Speaker 1: before we take our break? Yes, and then also just

458
00:25:52,760 --> 00:25:55,080
Speaker 1: want to re shout out to how it's made. Video

459
00:25:55,200 --> 00:25:58,640
Speaker 1: on It's great five minutes. It is time I'll spent

460
00:25:59,800 --> 00:26:01,520
Speaker 1: so and again you'll either say I'm there eating a

461
00:26:01,520 --> 00:26:04,440
Speaker 1: hot dog again, or like, who cares? I love it

462
00:26:04,920 --> 00:26:07,119
Speaker 1: a slurry tube. I feel like I'm in the middle.

463
00:26:07,160 --> 00:26:09,040
Speaker 1: I'm definitely notice it didn't make me want to not

464
00:26:09,119 --> 00:26:11,080
Speaker 1: eat a hot dog, but I wasn't like I gotta

465
00:26:11,119 --> 00:26:14,000
Speaker 1: have a hot dog, right? Yeah? Sure, So the whole

466
00:26:14,040 --> 00:26:17,280
Speaker 1: thing starts with grinding the meat. If it was mechanically separated,

467
00:26:17,320 --> 00:26:21,520
Speaker 1: it's already some sort of paste or goo or batter um.

468
00:26:21,520 --> 00:26:24,400
Speaker 1: But if it's not, if it's you know, trimmed beef

469
00:26:24,520 --> 00:26:27,800
Speaker 1: or even trimmed pork, then it has to be ground

470
00:26:27,840 --> 00:26:30,840
Speaker 1: and do a slurry. Because remember, the thing that differentiates

471
00:26:30,880 --> 00:26:33,320
Speaker 1: hot dogs from sausages or other types of sausages is

472
00:26:33,359 --> 00:26:36,680
Speaker 1: that it's ground up so finely that you can't differentiate

473
00:26:36,720 --> 00:26:39,720
Speaker 1: one bit from another. That's right. So you've ground the

474
00:26:39,760 --> 00:26:41,960
Speaker 1: stuff up, then you got to mix in all those

475
00:26:42,080 --> 00:26:45,639
Speaker 1: ingredients and it goes into this huge industrial mixer. I

476
00:26:45,800 --> 00:26:50,040
Speaker 1: love watching this stuff. Any industrial processes are fascinating to me,

477
00:26:50,160 --> 00:26:54,479
Speaker 1: even when meat goo, yeah, because it's worth it when

478
00:26:54,520 --> 00:26:58,600
Speaker 1: you get to that that hot dog shoot. Okay, there's

479
00:26:58,640 --> 00:27:01,320
Speaker 1: a big payoff, uh, so that you know it's mixed

480
00:27:01,320 --> 00:27:03,080
Speaker 1: together in these huge vats and this is where your

481
00:27:03,080 --> 00:27:06,760
Speaker 1: spices they're dumping into these huge bags of salt and

482
00:27:07,359 --> 00:27:10,560
Speaker 1: paprika and garlic powder and apparently, like some mustard powder,

483
00:27:10,600 --> 00:27:13,320
Speaker 1: depends on where you are according to how it's made,

484
00:27:13,359 --> 00:27:15,920
Speaker 1: Like different regions have different flavors they like, yeah, which

485
00:27:16,000 --> 00:27:18,160
Speaker 1: makes you want to kind of do across country hot

486
00:27:18,200 --> 00:27:21,480
Speaker 1: dog Doctor Original Tasting Tour. Yeah, well, if we ever

487
00:27:21,520 --> 00:27:23,000
Speaker 1: get back on the road again, maybe we should make

488
00:27:23,000 --> 00:27:24,320
Speaker 1: a point to eat a hot dog and every city.

489
00:27:25,280 --> 00:27:26,879
Speaker 1: That's a good idea. I actually, I don't know if

490
00:27:26,880 --> 00:27:28,280
Speaker 1: it's a good idea or not, but it is a

491
00:27:28,280 --> 00:27:32,760
Speaker 1: fine idea. Okay. Uh so this is mixing all that

492
00:27:32,840 --> 00:27:35,960
Speaker 1: stuff together. Dave has it in here that ice is

493
00:27:36,000 --> 00:27:41,320
Speaker 1: added because the blades generate heat. Um the video from

494
00:27:41,480 --> 00:27:43,600
Speaker 1: how it's made, it looked like it was just cold water.

495
00:27:45,240 --> 00:27:48,360
Speaker 1: But I imagine the water also mixes in those spices

496
00:27:48,359 --> 00:27:51,960
Speaker 1: and keeps everything nice and juicy. Right, So, and then

497
00:27:52,040 --> 00:27:54,800
Speaker 1: it was a lot of water, wasn't it. It seemed

498
00:27:54,840 --> 00:27:56,560
Speaker 1: like a lot of water. I saw the reason that

499
00:27:56,880 --> 00:27:59,359
Speaker 1: ballpark Frank's plump when you cook him is because they

500
00:27:59,400 --> 00:28:03,720
Speaker 1: add even more water. And so that leftover water that

501
00:28:03,800 --> 00:28:06,439
Speaker 1: they leave in that slurry, the hot dog slurry that

502
00:28:06,440 --> 00:28:08,760
Speaker 1: gets kind of cooked in. When you heat it up,

503
00:28:08,960 --> 00:28:12,840
Speaker 1: it turns into steam or water vapor, which expands in volume,

504
00:28:12,920 --> 00:28:15,800
Speaker 1: which makes the volume of the hot dog itself expand

505
00:28:15,840 --> 00:28:19,800
Speaker 1: too amazing. I don't know about that. What's up next?

506
00:28:19,880 --> 00:28:23,240
Speaker 1: Chuck stuffing the case things? Maybe yep, you gotta get

507
00:28:23,240 --> 00:28:26,480
Speaker 1: that emulsion. And this is where the you get, not

508
00:28:26,600 --> 00:28:31,800
Speaker 1: the hot beef injection, you get the cold beef injection. Uh.

509
00:28:31,840 --> 00:28:35,920
Speaker 1: And this is probably uh cellulose casing. And then it's

510
00:28:35,960 --> 00:28:37,880
Speaker 1: you know, it's tied off. It looks like a regular sausage.

511
00:28:37,880 --> 00:28:41,080
Speaker 1: It's been it's in a big long link, long like

512
00:28:41,120 --> 00:28:43,840
Speaker 1: it's all tied together with that casing and they're twisted

513
00:28:43,920 --> 00:28:46,120
Speaker 1: up every would it say, like five and a quarter inches?

514
00:28:46,200 --> 00:28:50,480
Speaker 1: Is I think standard? Um? It's not for the bunt links.

515
00:28:51,760 --> 00:28:54,080
Speaker 1: I do too, but you know that they make them thinner.

516
00:28:54,320 --> 00:28:57,120
Speaker 1: That's not the chubby version, it's the thin version. Yeah,

517
00:28:57,160 --> 00:28:59,400
Speaker 1: I just I just like it to match the length

518
00:28:59,440 --> 00:29:00,920
Speaker 1: of the bunt. See why you want to start off

519
00:29:00,920 --> 00:29:03,960
Speaker 1: with just bread? I know because I would like bread.

520
00:29:03,960 --> 00:29:08,080
Speaker 1: And I even tend to pinch the un dogged parts

521
00:29:08,080 --> 00:29:11,239
Speaker 1: of the bun off it. Yeah, pinch it and leave it.

522
00:29:11,680 --> 00:29:13,320
Speaker 1: And if I'm really hard up, I might dip it

523
00:29:13,320 --> 00:29:17,280
Speaker 1: in some leftover catchup and eat it afterward. My friend

524
00:29:17,400 --> 00:29:20,640
Speaker 1: James from New Jersey would not eat the corners of

525
00:29:20,680 --> 00:29:25,840
Speaker 1: his omelet. Isn't that weird? Yes? That he might be

526
00:29:25,880 --> 00:29:28,720
Speaker 1: the only person who ever felt that way. He would

527
00:29:28,720 --> 00:29:30,800
Speaker 1: cut one off and cut the other one off and

528
00:29:31,480 --> 00:29:34,800
Speaker 1: eat the rest. Huh. I've never heard that one before.

529
00:29:34,880 --> 00:29:36,760
Speaker 1: I never heard that. Um. All right, So you got

530
00:29:36,840 --> 00:29:41,040
Speaker 1: it stuffed, um, then you smoke it, and you know

531
00:29:41,040 --> 00:29:43,240
Speaker 1: what they're probably doing is adding some of that liquid smoke.

532
00:29:43,720 --> 00:29:45,560
Speaker 1: But you're also going to get some smoke as you're

533
00:29:45,600 --> 00:29:48,280
Speaker 1: cooking it, and they're curing it too. They're bathing it

534
00:29:48,440 --> 00:29:52,280
Speaker 1: and basically like what amounts to a different type of

535
00:29:52,320 --> 00:29:55,840
Speaker 1: brine that's that will cure it. And you know the

536
00:29:55,880 --> 00:29:58,880
Speaker 1: difference between curing and cooking is they're both transforming meat

537
00:29:58,920 --> 00:30:02,440
Speaker 1: into something that can be preserved, whereas preserved it's just

538
00:30:02,480 --> 00:30:05,800
Speaker 1: cooking uses temperature and curing uses chemicals. But they both

539
00:30:05,880 --> 00:30:09,440
Speaker 1: arrive at virtually the same thing, that's right. So then

540
00:30:09,760 --> 00:30:13,160
Speaker 1: you're almost done, right you are? Then the fun stuff

541
00:30:13,200 --> 00:30:16,120
Speaker 1: comes because most hot dogs, I think you said way earlier,

542
00:30:16,160 --> 00:30:19,200
Speaker 1: they don't they don't sell them in casings any longer.

543
00:30:19,240 --> 00:30:22,200
Speaker 1: They they prepare them and cook them in casings, but

544
00:30:22,240 --> 00:30:24,920
Speaker 1: then they take the casings off, so it's like a

545
00:30:25,000 --> 00:30:29,520
Speaker 1: machine that kind of cuts them, and then another part

546
00:30:29,600 --> 00:30:32,040
Speaker 1: of the machine that steams them off, and then they

547
00:30:32,080 --> 00:30:37,000
Speaker 1: come shooting out of that that last machine into into

548
00:30:37,040 --> 00:30:41,280
Speaker 1: like these giants like trolleys, like a huge laundry trolley. Basically,

549
00:30:42,080 --> 00:30:44,280
Speaker 1: it's amazing to watch, it really is. And if you're

550
00:30:44,320 --> 00:30:46,760
Speaker 1: just grossed out, just fast forward to like the last

551
00:30:46,760 --> 00:30:51,120
Speaker 1: probably forty forty seconds of that clip. You'll see and

552
00:30:51,200 --> 00:30:56,200
Speaker 1: pretend their circus peanuts, which is way grosser than then meat.

553
00:30:56,240 --> 00:30:59,480
Speaker 1: Go man, I have end a circus peanut and probably

554
00:30:59,560 --> 00:31:02,920
Speaker 1: forty five years and I still remember exactly the texture

555
00:31:02,960 --> 00:31:06,480
Speaker 1: and taste. Yeah, yeah, it hasn't changed. I'm sure. All right,

556
00:31:06,520 --> 00:31:10,320
Speaker 1: So that's it. They get vacuum sealed and packaged, and

557
00:31:10,360 --> 00:31:12,400
Speaker 1: you've got a hot dog on your hands, you do,

558
00:31:12,600 --> 00:31:14,440
Speaker 1: and then you put it in your mouth and you say,

559
00:31:14,560 --> 00:31:19,200
Speaker 1: my god, there's some delicious colon cancer. Should we take

560
00:31:19,240 --> 00:31:21,120
Speaker 1: a break? I think we should, and then we're going

561
00:31:21,160 --> 00:31:23,280
Speaker 1: to talk about some of the history and where this

562
00:31:23,440 --> 00:31:25,560
Speaker 1: name came from, because it's kind of weird if you

563
00:31:25,560 --> 00:31:27,680
Speaker 1: stop and think about it. I want to learn about

564
00:31:27,680 --> 00:31:29,960
Speaker 1: a terrosortic college act, how to take a perfect but

565
00:31:30,080 --> 00:31:32,560
Speaker 1: with all about fractal get kiscon that's a little hun

566
00:31:32,680 --> 00:31:34,520
Speaker 1: the Lizzie Border murders that they kind of all runs

567
00:31:34,560 --> 00:31:41,640
Speaker 1: on the plane. Everything that we should know word up.

568
00:31:41,720 --> 00:31:55,520
Speaker 1: Jerry took all right, So we did a little bit

569
00:31:55,520 --> 00:31:57,719
Speaker 1: of a flip flop. We usually will do this history

570
00:31:57,720 --> 00:32:01,440
Speaker 1: stuff first, but we did a different today. I think

571
00:32:01,440 --> 00:32:03,880
Speaker 1: it's nice. It feels like a new jacket that makes

572
00:32:03,920 --> 00:32:06,280
Speaker 1: you feel cool, you know what I'm saying. Yeah, like

573
00:32:06,320 --> 00:32:10,920
Speaker 1: a magician's jacket. That's right. So, uh, you've heard him

574
00:32:10,920 --> 00:32:13,440
Speaker 1: called Frankfurter's, which we mentioned briefly, and of course weener.

575
00:32:13,480 --> 00:32:16,040
Speaker 1: We haven't said that word yet. Um. They both come

576
00:32:16,080 --> 00:32:19,920
Speaker 1: from Germany, which is where the sausage comes from. Um, Frankfurt, Germany.

577
00:32:20,000 --> 00:32:23,960
Speaker 1: They say, Hey, way back in seven we invented this thing,

578
00:32:24,360 --> 00:32:29,280
Speaker 1: the Frankfurter sausage, and so call it a Frankfurter Vienna.

579
00:32:29,680 --> 00:32:31,600
Speaker 1: He says, no, no, no, those American hot dogs you're

580
00:32:31,600 --> 00:32:36,640
Speaker 1: eating they came from US and Vienna as vien uh

581
00:32:36,680 --> 00:32:40,880
Speaker 1: in Europe, and veeners or Wieners is where that comes from. Right.

582
00:32:41,000 --> 00:32:44,920
Speaker 1: I had no idea, did you. Yes? Okay, well you

583
00:32:45,040 --> 00:32:47,640
Speaker 1: just know everything about hot dogs and bologny and all that.

584
00:32:47,640 --> 00:32:50,400
Speaker 1: I've traveled in Germany and I have taste buds, so

585
00:32:50,760 --> 00:32:53,360
Speaker 1: veeners a new Bologna was a hot dog. I'm gonna

586
00:32:53,400 --> 00:32:57,000
Speaker 1: start calling them that veeners and franc photos a vina.

587
00:32:57,920 --> 00:33:01,600
Speaker 1: You're right, so Franco love how Dave abandons that he's

588
00:33:01,640 --> 00:33:04,360
Speaker 1: like that? That matters not. What really matters is that

589
00:33:04,400 --> 00:33:06,760
Speaker 1: these things eventually made their way to New York and

590
00:33:06,840 --> 00:33:09,320
Speaker 1: that's where the whole thing really took off in earnest

591
00:33:09,360 --> 00:33:13,000
Speaker 1: because yeah, Frankfort has been making hot dogs potentially since

592
00:33:13,040 --> 00:33:17,760
Speaker 1: Fortune seven. Vienna has been making something similar since who

593
00:33:17,800 --> 00:33:21,160
Speaker 1: knows when, and that's great, but they never took off.

594
00:33:21,240 --> 00:33:24,680
Speaker 1: Like you would not call a vener or a Frankforter

595
00:33:25,240 --> 00:33:29,960
Speaker 1: like the national dish of Germany or Austria, like you

596
00:33:29,960 --> 00:33:34,280
Speaker 1: would call it the national dish of America, which suddenly

597
00:33:34,320 --> 00:33:37,280
Speaker 1: sounds really sad now that I'm saying it out loud. Yeah,

598
00:33:37,360 --> 00:33:40,040
Speaker 1: like you wouldn't walk, like, take your first visit to

599
00:33:40,040 --> 00:33:42,840
Speaker 1: New York and go up to a card and say,

600
00:33:42,960 --> 00:33:47,040
Speaker 1: could I have one of your fine German style veners? Right?

601
00:33:47,600 --> 00:33:52,840
Speaker 1: They said, what are you talking about? And then yeah,

602
00:33:53,520 --> 00:33:56,120
Speaker 1: now you wouldn't say that instead you'd say hot dog

603
00:33:56,160 --> 00:33:58,760
Speaker 1: as you just said. But they did come from German

604
00:33:58,880 --> 00:34:03,600
Speaker 1: pushcart vendors uh in the eighteen sixties in the Bowery.

605
00:34:03,720 --> 00:34:05,719
Speaker 1: That sounds delicious. It says in the Bowery, they were

606
00:34:05,720 --> 00:34:08,960
Speaker 1: served on milk rolls with mustard and sauerkroud. Even though

607
00:34:09,000 --> 00:34:11,080
Speaker 1: I don't like mustard or sauerkroud, that still sounds good

608
00:34:11,080 --> 00:34:15,759
Speaker 1: to me. I know you don't like mustard ser crow too, huh. Although, yeah,

609
00:34:15,800 --> 00:34:17,839
Speaker 1: you don't like any vinegar based to anything. To you,

610
00:34:18,200 --> 00:34:20,880
Speaker 1: not a lot of vinegar based things. Fair enough. You

611
00:34:20,920 --> 00:34:23,360
Speaker 1: don't like about sarer crowd it's too sour. It is

612
00:34:23,480 --> 00:34:28,920
Speaker 1: very sour. It's really lives up to its name. That's right. So, um,

613
00:34:29,080 --> 00:34:31,560
Speaker 1: that's where the whole thing started. I think by the

614
00:34:31,640 --> 00:34:36,200
Speaker 1: eighteen sixties there were pushed carts in New York. They

615
00:34:36,280 --> 00:34:39,520
Speaker 1: eventually made their way to Coney Island. Um. There was

616
00:34:39,560 --> 00:34:42,040
Speaker 1: a guy named Charles Feltman who was the first Coney

617
00:34:42,040 --> 00:34:45,360
Speaker 1: Island hot dog king in eighteen seventy one. Um, and

618
00:34:45,400 --> 00:34:48,680
Speaker 1: then famous Nathan's or Nathan Nathan's famous Sorry I got

619
00:34:48,680 --> 00:34:52,560
Speaker 1: it Backwards was established by a guy named Nathan hans Burka.

620
00:34:53,200 --> 00:34:56,400
Speaker 1: I think I said it right. Um in Coney Island,

621
00:34:56,480 --> 00:35:01,320
Speaker 1: which Coney Allen became kind of like the the capital

622
00:35:01,719 --> 00:35:05,799
Speaker 1: of hot doggery in America, especially at the turn of

623
00:35:05,800 --> 00:35:08,719
Speaker 1: the last century. Yeah, So here's where it gets a

624
00:35:08,719 --> 00:35:11,480
Speaker 1: little weird because when you think of a cony, you

625
00:35:11,520 --> 00:35:15,200
Speaker 1: think of a chili dog. Um. But I did a

626
00:35:15,239 --> 00:35:18,600
Speaker 1: little bit of digging because to me, you want to

627
00:35:18,640 --> 00:35:21,680
Speaker 1: make a hot dog great, put some chili and cheese

628
00:35:21,680 --> 00:35:24,920
Speaker 1: on it. Yes, just basically just go to the varsity.

629
00:35:25,040 --> 00:35:27,200
Speaker 1: That's how you make a hot dog great. Like I

630
00:35:27,239 --> 00:35:30,719
Speaker 1: love a chili dog. I love I love a chili dog,

631
00:35:30,840 --> 00:35:36,080
Speaker 1: chili cheese dog, no less with on top, and some

632
00:35:36,120 --> 00:35:37,759
Speaker 1: fritos happened to fall in there. I'm fine with it.

633
00:35:42,080 --> 00:35:45,400
Speaker 1: I don't seek it out. Um. So Chili's appeared in

634
00:35:45,480 --> 00:35:51,920
Speaker 1: San Antonio in the eighteen seventies, and Coney Islands were

635
00:35:52,440 --> 00:35:56,200
Speaker 1: the names of restaurants, not a specific chain or whatever,

636
00:35:56,680 --> 00:35:59,840
Speaker 1: but like these Greek immigrants in like the Midwest and

637
00:36:00,040 --> 00:36:04,400
Speaker 1: specifically Michigan would open up what they called Coney Islands

638
00:36:04,840 --> 00:36:06,920
Speaker 1: and there were these restaurants where they were Greek diners,

639
00:36:06,960 --> 00:36:10,640
Speaker 1: but they also sold these chili dogs. It was like

640
00:36:10,800 --> 00:36:14,120
Speaker 1: a chili sauce, no beans supposedly, although I'm that I

641
00:36:14,239 --> 00:36:16,480
Speaker 1: love beans in my chili, so I don't care about that.

642
00:36:16,600 --> 00:36:18,960
Speaker 1: But it's just a it's a little much with the

643
00:36:19,000 --> 00:36:24,480
Speaker 1: Bonton frankly the beans okay, and the chili yeah, well no,

644
00:36:24,640 --> 00:36:26,480
Speaker 1: just the beans in the bun. It's just too much.

645
00:36:26,520 --> 00:36:29,520
Speaker 1: It's much better with just just meat based chili. No

646
00:36:29,600 --> 00:36:32,000
Speaker 1: beans for me in my opinion. But I'm not sure.

647
00:36:32,320 --> 00:36:34,680
Speaker 1: I'm not gonna yuck anybody's hot dog yams. Do you

648
00:36:34,680 --> 00:36:39,160
Speaker 1: like a Cincinnati chili? Didn't they have cinnamon in it? Yeah?

649
00:36:39,160 --> 00:36:40,680
Speaker 1: That we kind of do our sort of like that,

650
00:36:40,719 --> 00:36:44,640
Speaker 1: like sometimes some chocolates and cinnamon. Yes, it's good stuff.

651
00:36:44,640 --> 00:36:48,000
Speaker 1: Skyline chili, yeah, I don't know they've ever had Skyline

652
00:36:48,080 --> 00:36:51,560
Speaker 1: crazy enough, but cinnamon and chili is good. I think

653
00:36:51,560 --> 00:36:53,719
Speaker 1: in Toledo you would have had some Skyline chili. There

654
00:36:53,800 --> 00:36:56,920
Speaker 1: was even a Skyline Chili restaurant, and I didn't eat it.

655
00:36:57,200 --> 00:36:59,720
Speaker 1: I don't know why. I love it. It's good stuff.

656
00:37:00,680 --> 00:37:03,879
Speaker 1: But the all of this to say is that even

657
00:37:03,920 --> 00:37:09,080
Speaker 1: though Nathan's and Coney Island is known for chili dogs, um,

658
00:37:09,160 --> 00:37:15,360
Speaker 1: Michigan and Detroit is very uh not abrasive, but defensive

659
00:37:15,960 --> 00:37:19,040
Speaker 1: about the fact that they say we started the chili

660
00:37:19,080 --> 00:37:22,800
Speaker 1: dog and like it's verified it came from Michigan, Yeah,

661
00:37:22,880 --> 00:37:25,480
Speaker 1: which is a bit of a brain buster. But the

662
00:37:25,600 --> 00:37:30,160
Speaker 1: Coney Dog is a Michigan creation, simple as that. That's right.

663
00:37:30,200 --> 00:37:33,840
Speaker 1: What about baseball games? Apparently there was a guy in St.

664
00:37:33,880 --> 00:37:37,960
Speaker 1: Louis who bought the St. Louis Brown's baseball team in

665
00:37:38,000 --> 00:37:41,680
Speaker 1: the eighteen nineties and also started selling hot dogs there,

666
00:37:41,680 --> 00:37:43,880
Speaker 1: and they it was just a match made in heaven

667
00:37:43,960 --> 00:37:46,839
Speaker 1: from that that time on. Alright, so all of this

668
00:37:46,920 --> 00:37:49,759
Speaker 1: is great, we're having a good time. We know about

669
00:37:49,760 --> 00:37:53,280
Speaker 1: Frankfurter's and veeners, but why are they called hot dogs?

670
00:37:53,360 --> 00:37:57,000
Speaker 1: Josh oh well, allowing to explain chuck, because I just

671
00:37:57,040 --> 00:38:01,839
Speaker 1: so happened to know this. So there's this idea that

672
00:38:01,960 --> 00:38:05,239
Speaker 1: the German immigrants who brought hot dogs over with them

673
00:38:05,280 --> 00:38:07,880
Speaker 1: and started selling them and became kind of celebrated in

674
00:38:07,960 --> 00:38:11,960
Speaker 1: places like New York um also brought over docks and

675
00:38:12,080 --> 00:38:17,000
Speaker 1: dogs with them, And supposedly, anybody who knows anything about

676
00:38:17,040 --> 00:38:21,480
Speaker 1: hot dog history knows that the association between docksins and

677
00:38:21,600 --> 00:38:25,920
Speaker 1: hot dogs were made right off of the bath. Okay,

678
00:38:26,239 --> 00:38:28,960
Speaker 1: that's kind of phase one of this legend, but that

679
00:38:29,000 --> 00:38:33,319
Speaker 1: seems to be totally accurate. So it's possible that they

680
00:38:33,360 --> 00:38:37,879
Speaker 1: called them hot docksins for a time. Yeah, weird name

681
00:38:38,640 --> 00:38:40,719
Speaker 1: it is, but I mean, you can understand where like

682
00:38:40,800 --> 00:38:42,840
Speaker 1: a docksin looks like a little sausage with legs and

683
00:38:42,920 --> 00:38:47,640
Speaker 1: long ears. Well, and there's also well we'll get to that. Um.

684
00:38:47,680 --> 00:38:51,240
Speaker 1: There was also a cartoonist going in a different direction

685
00:38:51,280 --> 00:38:54,239
Speaker 1: from the New York Journal. Well this is step two, yeah,

686
00:38:54,239 --> 00:38:58,080
Speaker 1: this part two. His name was Tad Dorgan, great name,

687
00:38:59,120 --> 00:39:02,080
Speaker 1: and he as and this story is by all accounts

688
00:39:02,120 --> 00:39:05,520
Speaker 1: not true. But he says, in nineteen hundred, how was

689
00:39:05,560 --> 00:39:07,400
Speaker 1: it a baseball game at the old Polo Grounds in

690
00:39:07,400 --> 00:39:11,400
Speaker 1: New York City? And uh, there was a vendor saying,

691
00:39:11,560 --> 00:39:15,719
Speaker 1: get you docks and sausages while they're red hot. And

692
00:39:15,760 --> 00:39:18,000
Speaker 1: he said he got a mental image of a naxt

693
00:39:18,000 --> 00:39:20,400
Speaker 1: Well docks and dog in a bun, and he thought, well,

694
00:39:20,440 --> 00:39:23,719
Speaker 1: that's cute, and so he made a cartoon of it

695
00:39:24,480 --> 00:39:27,040
Speaker 1: and drew that and called it hot dogs because he

696
00:39:27,080 --> 00:39:30,080
Speaker 1: supposedly didn't know how to spell docks and And that

697
00:39:30,239 --> 00:39:34,520
Speaker 1: is the apocryphal story that a lot of people you

698
00:39:34,520 --> 00:39:37,400
Speaker 1: will see online have printed this stuff. But by all

699
00:39:37,400 --> 00:39:41,200
Speaker 1: accounts that is not true at all. Because in the

700
00:39:41,320 --> 00:39:47,440
Speaker 1: eighteen hundreds, twenty years before that, at Yale University, these students,

701
00:39:47,760 --> 00:39:51,400
Speaker 1: little John Hodgmans, we're calling them, Uh, these push cards

702
00:39:51,600 --> 00:39:55,279
Speaker 1: dog wagons. One was called the Kennel Club and they

703
00:39:55,440 --> 00:39:57,279
Speaker 1: and it was even in print. The word hot dog

704
00:39:57,320 --> 00:40:00,479
Speaker 1: was found in e and the Yale Record a good

705
00:40:00,520 --> 00:40:04,719
Speaker 1: five years before Ted Dorgan's story takes place, right, So yeah,

706
00:40:04,760 --> 00:40:08,879
Speaker 1: Ted Dorgan, big fat liar. Yale students apparently the ones

707
00:40:08,920 --> 00:40:12,120
Speaker 1: who coined the term hot dog. And there's this idea

708
00:40:12,200 --> 00:40:14,280
Speaker 1: that they were it was a play on the hot

709
00:40:14,320 --> 00:40:17,560
Speaker 1: docks and probably, but there also seems to be some

710
00:40:17,640 --> 00:40:21,720
Speaker 1: evidence that it was a um kind of a sly

711
00:40:21,960 --> 00:40:25,640
Speaker 1: nod to the idea that there was potentially dog meat

712
00:40:25,719 --> 00:40:28,879
Speaker 1: in these sausages, because they were made by immigrants after all,

713
00:40:28,960 --> 00:40:30,959
Speaker 1: and this was Yale, so there was a certain amount

714
00:40:31,000 --> 00:40:34,200
Speaker 1: of xenophobia even though they were enjoying these delicious hot dogs.

715
00:40:34,680 --> 00:40:37,640
Speaker 1: And so the Yale students said, we're gonna call these

716
00:40:37,640 --> 00:40:41,319
Speaker 1: hot dogs because who knows, maybe there's dog meat in them? Right?

717
00:40:41,400 --> 00:40:44,319
Speaker 1: That is part three, I guess, so I would say

718
00:40:44,320 --> 00:40:48,480
Speaker 1: to be okay, uh. And then you know, of course

719
00:40:48,480 --> 00:40:51,440
Speaker 1: people are like, well did they really eat dog? In Germany?

720
00:40:51,480 --> 00:40:55,839
Speaker 1: And apparently in the at times in Germany when things

721
00:40:55,840 --> 00:40:59,279
Speaker 1: would get really bad, uh, there are verified reports that

722
00:40:59,400 --> 00:41:04,560
Speaker 1: they would eat dog meat. Uh and in a very

723
00:41:04,600 --> 00:41:07,520
Speaker 1: bad slang term for a German immigrants sometimes we're dog

724
00:41:07,520 --> 00:41:10,600
Speaker 1: eaters back in the day. Uh. And that probably did

725
00:41:10,680 --> 00:41:15,399
Speaker 1: contribute to the name somewhat. But there there is nothing

726
00:41:15,480 --> 00:41:19,959
Speaker 1: on record or any truth whatsoever. Um two dogs hot

727
00:41:20,000 --> 00:41:23,319
Speaker 1: dogs actually being made from dog No, there was never

728
00:41:23,680 --> 00:41:25,680
Speaker 1: that was never like a trend or anything like that.

729
00:41:25,680 --> 00:41:28,280
Speaker 1: It just seems to have been an unhappy coincidence between

730
00:41:28,320 --> 00:41:30,880
Speaker 1: Germany going through some hard times around the time that

731
00:41:30,920 --> 00:41:37,480
Speaker 1: hot dogs were introduced to the larger republic in America. Yes,

732
00:41:37,920 --> 00:41:40,520
Speaker 1: so all those things kind of came together to form

733
00:41:40,560 --> 00:41:44,400
Speaker 1: in Yale students heads the idea of hot dogs. No

734
00:41:44,560 --> 00:41:48,919
Speaker 1: ted organ Yale students. Yeah, And apparently early on hot

735
00:41:48,960 --> 00:41:52,759
Speaker 1: dogs were like people love them, But like you said,

736
00:41:52,760 --> 00:41:55,399
Speaker 1: there was xenophobias. So there was also the notion that

737
00:41:56,000 --> 00:41:57,960
Speaker 1: what is in this from the beginning, what kind of

738
00:41:58,000 --> 00:42:00,960
Speaker 1: mystery meat could be in there? Is? Are they dirty?

739
00:42:01,000 --> 00:42:04,239
Speaker 1: Should we eat these? Upton Sinclair certainly didn't help later

740
00:42:04,320 --> 00:42:08,680
Speaker 1: on with his book The Jungle Um. But apparently that's

741
00:42:08,680 --> 00:42:14,840
Speaker 1: why Nathan hunt Fuka of Nathan's famous early on would

742
00:42:15,000 --> 00:42:19,919
Speaker 1: um have signs that say like no horsemeat? He made

743
00:42:19,920 --> 00:42:23,560
Speaker 1: his employees where white smocks early on, that was their

744
00:42:23,600 --> 00:42:26,919
Speaker 1: early uniform was because it made him look he thought

745
00:42:27,239 --> 00:42:29,879
Speaker 1: like more clean or more like a doctor even right.

746
00:42:29,920 --> 00:42:33,520
Speaker 1: And he also build his hot dogs his kosher style,

747
00:42:34,160 --> 00:42:37,239
Speaker 1: which was not the same as kosher. Uh. It was

748
00:42:37,280 --> 00:42:39,720
Speaker 1: just kind of a playoff on this idea that kosher

749
00:42:39,800 --> 00:42:43,520
Speaker 1: meat was much cleaner because it was um slaughtered and

750
00:42:43,840 --> 00:42:48,080
Speaker 1: raised and slaughtered and and packaged under the eagle eye

751
00:42:48,200 --> 00:42:51,919
Speaker 1: of a kosher inspector and so therefore it had far

752
00:42:52,000 --> 00:42:55,799
Speaker 1: less adulterents or contaminants in it. And so he kind

753
00:42:55,840 --> 00:42:58,160
Speaker 1: of build his hot dogs his kosher style. They kind

754
00:42:58,200 --> 00:43:02,280
Speaker 1: of also further that idea that he had very clean meat,

755
00:43:02,680 --> 00:43:05,640
Speaker 1: clean hot dogs. Yeah, so you can't get kosher style,

756
00:43:05,960 --> 00:43:08,480
Speaker 1: you can. Yeah, we knew. I feel like, if we

757
00:43:08,560 --> 00:43:11,160
Speaker 1: haven't done a whole episode on kosher, I'm surprised, but

758
00:43:11,320 --> 00:43:13,960
Speaker 1: we should definitely do one on that. But yeah, there

759
00:43:13,960 --> 00:43:17,560
Speaker 1: are much stricter guidelines associated with it. And you're never

760
00:43:17,560 --> 00:43:20,279
Speaker 1: gonna find pork and a kosher hot dog. Um, it's

761
00:43:20,280 --> 00:43:22,399
Speaker 1: either gonna be before it could be poultry, but never

762
00:43:22,480 --> 00:43:25,440
Speaker 1: pork because that ain't kosher. Um. But yeah, it's a

763
00:43:25,640 --> 00:43:29,240
Speaker 1: it's it's separate, like Hebrew National has very famously kosher

764
00:43:29,280 --> 00:43:32,000
Speaker 1: hot dogs, and people feel like they just kind of

765
00:43:32,040 --> 00:43:34,680
Speaker 1: taste differently. But I think that's just because they're different brands,

766
00:43:34,719 --> 00:43:37,640
Speaker 1: you know. Yeah, when you say something like, let's we

767
00:43:37,640 --> 00:43:41,440
Speaker 1: should do something on kosher one day, that immediately all

768
00:43:41,480 --> 00:43:43,160
Speaker 1: I can think of is like, sure, I'd love to

769
00:43:43,200 --> 00:43:45,880
Speaker 1: get a bunch of stuff wrong, right exactly. That just

770
00:43:45,920 --> 00:43:47,799
Speaker 1: seems like one of those that we would mess up

771
00:43:47,800 --> 00:43:49,759
Speaker 1: in some way. Man, do you remember our episode on

772
00:43:49,760 --> 00:43:52,480
Speaker 1: the Pope. I don't think we've ever gotten more pushback

773
00:43:53,120 --> 00:43:55,759
Speaker 1: for an episode than that one. I wipe that one

774
00:43:55,800 --> 00:43:59,000
Speaker 1: from my memory. Banks. Yeah, it was. It was worse

775
00:43:59,040 --> 00:44:02,160
Speaker 1: than soccer, I think. Um, I guess we should talk

776
00:44:02,160 --> 00:44:04,120
Speaker 1: about a few of the famous kinds of hot dogs.

777
00:44:04,120 --> 00:44:07,399
Speaker 1: You got your Chicago dog, got the poppy seed roll,

778
00:44:07,520 --> 00:44:11,120
Speaker 1: get yellow mustard relish, chopped onion pickles, tomato slices, little

779
00:44:11,120 --> 00:44:17,600
Speaker 1: celery salt, got that Michigan coney, The Mexican dog that

780
00:44:17,600 --> 00:44:20,040
Speaker 1: you can get in Los Angeles wrapped in bacon. Yeah,

781
00:44:20,080 --> 00:44:24,680
Speaker 1: the Sonoran dog which they might deep fry. Yes, it's

782
00:44:24,800 --> 00:44:28,799
Speaker 1: it looks lovely on a in a picture. Um, but yeah,

783
00:44:28,840 --> 00:44:32,640
Speaker 1: it's I mean it's a lot they put cream on it. Um,

784
00:44:32,680 --> 00:44:36,799
Speaker 1: it does look pretty good. There's one. Um. I didn't

785
00:44:36,840 --> 00:44:39,839
Speaker 1: realize this, but Atlanta does kind of have its own

786
00:44:39,960 --> 00:44:42,440
Speaker 1: version of a hot dog. Did you know that I

787
00:44:42,480 --> 00:44:45,160
Speaker 1: saw this from David? That a thing? It is, now

788
00:44:45,160 --> 00:44:47,680
Speaker 1: that I think about it, I had. I never realized

789
00:44:47,719 --> 00:44:49,520
Speaker 1: that it was an Atlanta thing, but it's it's a

790
00:44:49,520 --> 00:44:52,680
Speaker 1: Southern thing in Atlanta. Thing that put cole Slaw usually

791
00:44:52,760 --> 00:44:57,080
Speaker 1: kind of sweet, very Mayo heavy or Mayo forward cole

792
00:44:57,120 --> 00:45:02,480
Speaker 1: Slaw on a dog that istill delicious. But apparently I

793
00:45:02,680 --> 00:45:07,239
Speaker 1: suspect it may have come from the scrambled Dog. I

794
00:45:07,280 --> 00:45:10,200
Speaker 1: found this on Mental Flaws. Um. There's something called the

795
00:45:10,239 --> 00:45:14,319
Speaker 1: scrambled Dog from Inglewood Pharmacy in Columbus, Georgia, and it's

796
00:45:14,320 --> 00:45:16,719
Speaker 1: all kinds of messed up. It's cut up into pieces,

797
00:45:17,160 --> 00:45:19,880
Speaker 1: bathed in a bowl of chili with pickles on top,

798
00:45:20,000 --> 00:45:24,520
Speaker 1: oyster crackers, cheese, and then cole Slaw. So I suspect

799
00:45:24,640 --> 00:45:27,120
Speaker 1: somebody from Atlanta went down to Columbus and said this

800
00:45:27,160 --> 00:45:28,840
Speaker 1: would be great if it was just cole Slaw and

801
00:45:28,920 --> 00:45:32,160
Speaker 1: the hot dog. And then that's where the Atlanta version

802
00:45:32,160 --> 00:45:33,960
Speaker 1: of the hot dog came from. Wait what else was

803
00:45:34,000 --> 00:45:40,040
Speaker 1: on there? Chili, pickles, oyster crackers, cheese, and then cole slaw.

804
00:45:40,200 --> 00:45:42,799
Speaker 1: Some people even could catch up on it, which I

805
00:45:42,840 --> 00:45:45,640
Speaker 1: just can't even begin to imagine that. Yeah, that's that's

806
00:45:45,680 --> 00:45:48,000
Speaker 1: almost a chuck special. But I just don't dig the pickles.

807
00:45:48,040 --> 00:45:50,920
Speaker 1: But a perfect hot dog to me as the bun

808
00:45:51,480 --> 00:45:56,200
Speaker 1: the dog, mayonnaise baby, and then put on the chili,

809
00:45:56,360 --> 00:45:58,239
Speaker 1: and then cole slaw and then cheese and then cole

810
00:45:58,239 --> 00:46:00,719
Speaker 1: slaw on top of that, and I can just have

811
00:46:00,760 --> 00:46:02,399
Speaker 1: one of those, because that's a lot of stuff. Yeah,

812
00:46:02,400 --> 00:46:04,440
Speaker 1: that's that's quite a bit. But I now want to

813
00:46:04,440 --> 00:46:07,600
Speaker 1: make a pilgrimage to Englewood Pharmacy and try their scrambled dog.

814
00:46:08,760 --> 00:46:12,600
Speaker 1: Uh So, recently, a few weeks ago in real time,

815
00:46:12,640 --> 00:46:16,080
Speaker 1: and article came out on the news wire from a

816
00:46:16,120 --> 00:46:18,919
Speaker 1: study at the University of Michigan that says a hot

817
00:46:18,920 --> 00:46:22,040
Speaker 1: dog will shorten your life by thirty six minutes. One

818
00:46:22,200 --> 00:46:25,439
Speaker 1: single hot dog. Yeah, it made it was big, big

819
00:46:25,440 --> 00:46:28,680
Speaker 1: news because everyone was like, what thirty six minutes? They

820
00:46:28,680 --> 00:46:30,680
Speaker 1: did a big study on all kinds of foods and

821
00:46:30,719 --> 00:46:34,000
Speaker 1: like quantified literally how many minutes they will add or

822
00:46:34,000 --> 00:46:36,560
Speaker 1: subtract from your life. And they came up with twenty

823
00:46:36,640 --> 00:46:40,040
Speaker 1: seven minutes just for just a naked hot dog. But

824
00:46:40,120 --> 00:46:42,799
Speaker 1: thirty six minutes, I think with you know, a hot

825
00:46:42,800 --> 00:46:46,640
Speaker 1: dog with some trimmings on a bun. And uh, you

826
00:46:46,680 --> 00:46:48,200
Speaker 1: know that was the study. It was out of Michigan.

827
00:46:48,239 --> 00:46:50,879
Speaker 1: They know they're hot dogs. I did some math and like,

828
00:46:52,200 --> 00:46:55,160
Speaker 1: it's it's not a big deal. Like if you're eating

829
00:46:55,160 --> 00:46:57,840
Speaker 1: twenty hot dogs a year, yeah, it still sounds like

830
00:46:57,880 --> 00:47:00,640
Speaker 1: a big deal. It's not is if you do the

831
00:47:00,680 --> 00:47:03,839
Speaker 1: math like twenty times that it's like you're talking like

832
00:47:03,920 --> 00:47:07,839
Speaker 1: eight or ten hours um a year, and if that's

833
00:47:07,880 --> 00:47:12,480
Speaker 1: like ten years, you're talking eighty to hours. Okay, So

834
00:47:12,640 --> 00:47:14,520
Speaker 1: I just did a little bit of math, and if

835
00:47:14,560 --> 00:47:17,000
Speaker 1: I eat forty hot dogs a year, that's a day

836
00:47:17,080 --> 00:47:19,640
Speaker 1: I shave off of my life. Twenty four hours every

837
00:47:19,719 --> 00:47:24,640
Speaker 1: year something dog take in. But let's say you do

838
00:47:24,680 --> 00:47:26,600
Speaker 1: that for over a thirty year period, you're talking about

839
00:47:26,640 --> 00:47:28,080
Speaker 1: like a month of your life. Would you rather beat

840
00:47:28,080 --> 00:47:30,880
Speaker 1: hot dogs and kick off a month sooner? No? Because

841
00:47:30,880 --> 00:47:32,920
Speaker 1: when I eat those hot dogs, I always feel guilty.

842
00:47:32,920 --> 00:47:35,080
Speaker 1: They're usually cold out of the package. I'm just chomping

843
00:47:35,120 --> 00:47:37,840
Speaker 1: them down to like eat something. No from now on

844
00:47:38,160 --> 00:47:40,600
Speaker 1: I vowed before you and every stuff you should know

845
00:47:40,600 --> 00:47:43,000
Speaker 1: a listener that if I eat a hot dog, it's

846
00:47:43,000 --> 00:47:46,080
Speaker 1: gonna be a damn good hot dog, like a scrambled

847
00:47:46,080 --> 00:47:49,560
Speaker 1: dog or a slaw dog or something that's worth losing

848
00:47:49,600 --> 00:47:52,520
Speaker 1: thirty six minutes of my life over. Thank you, University

849
00:47:52,520 --> 00:47:55,200
Speaker 1: of Michigan. Now I'm just picturing you, like in the

850
00:47:55,320 --> 00:47:57,960
Speaker 1: dark and in the middle of the night, like just

851
00:47:58,040 --> 00:48:00,840
Speaker 1: cramming a braw hot dog in your mouth. Forgot naked

852
00:48:00,880 --> 00:48:05,680
Speaker 1: except for my whitey tidies. Um. But as our hot

853
00:48:05,680 --> 00:48:10,759
Speaker 1: dogs bad for you, obviously a lot of sodium. Um.

854
00:48:10,800 --> 00:48:13,799
Speaker 1: I mean it's like any kind of processed meat. It's

855
00:48:13,840 --> 00:48:17,280
Speaker 1: not great for you. But in moderation you're you're okay, yes,

856
00:48:17,480 --> 00:48:20,040
Speaker 1: unless you're a vegetarian or vegan. And you now have

857
00:48:20,080 --> 00:48:22,080
Speaker 1: no hair attached your head as you pulled it all

858
00:48:22,120 --> 00:48:25,160
Speaker 1: out listening to this episode. Correct, you got anything else

859
00:48:25,160 --> 00:48:29,040
Speaker 1: about hot dogs? Oh? Boy, nothing else? But I really

860
00:48:29,160 --> 00:48:33,279
Speaker 1: I think you actually do have some hot dogs upstairs. Well,

861
00:48:33,719 --> 00:48:36,080
Speaker 1: go shape thirty six minutes off your life and see

862
00:48:36,080 --> 00:48:38,440
Speaker 1: if you enjoyed it. You know, I get those organic

863
00:48:38,440 --> 00:48:41,280
Speaker 1: turkey dogs, though for my kid they're not really organic.

864
00:48:41,480 --> 00:48:43,879
Speaker 1: I'll bet they say un cured and organic and they're not.

865
00:48:44,840 --> 00:48:47,680
Speaker 1: I'll bet look it says celery powder on there, and

866
00:48:47,680 --> 00:48:50,320
Speaker 1: that's what it's. It's just a scam. Chuck, You're being scammed.

867
00:48:50,719 --> 00:48:54,759
Speaker 1: I know. Um. How do they taste though? Are they good? Well,

868
00:48:54,920 --> 00:48:56,600
Speaker 1: they're they're great. I don't mind a turkey dog. I

869
00:48:56,600 --> 00:48:58,160
Speaker 1: think they taste good. Oh yeah, no, that's what I

870
00:48:58,239 --> 00:49:00,200
Speaker 1: usually eat. Two are turkey dogs, for sure. Know I

871
00:49:00,239 --> 00:49:03,799
Speaker 1: meant for the organic part or being uncured. That's what

872
00:49:03,800 --> 00:49:07,200
Speaker 1: I mean. Okay, Now I think I'll be for the

873
00:49:07,239 --> 00:49:12,720
Speaker 1: worst of all I do. I think they taste weird.

874
00:49:12,800 --> 00:49:14,319
Speaker 1: And I don't think a hot dog should be made

875
00:49:14,320 --> 00:49:15,960
Speaker 1: of all beef. I think it either has to be

876
00:49:16,000 --> 00:49:18,560
Speaker 1: a turkey dog or it should have pork in it. Okay,

877
00:49:18,640 --> 00:49:20,160
Speaker 1: but I don't eat pork, so I just eat the

878
00:49:20,160 --> 00:49:26,000
Speaker 1: turkey dogs. Hey, I respect your point of view. Okay, Uh, Well,

879
00:49:26,040 --> 00:49:28,480
Speaker 1: since Chuck said he respects my point of view, that

880
00:49:28,800 --> 00:49:31,359
Speaker 1: is going to roll us nicely into the listener mail.

881
00:49:34,120 --> 00:49:37,680
Speaker 1: I'm going to read parts of two males, uh listener males.

882
00:49:37,719 --> 00:49:42,160
Speaker 1: This is from both Liz mckeller and Jason Marcella after

883
00:49:42,200 --> 00:49:44,440
Speaker 1: our Statue of Liberty episode we were talking about going

884
00:49:44,520 --> 00:49:49,680
Speaker 1: up there to that the crown, and they were both like,

885
00:49:50,440 --> 00:49:53,480
Speaker 1: if you wanted to have an experience straight from hell,

886
00:49:53,719 --> 00:49:57,319
Speaker 1: to do so does not sound like any kind of

887
00:49:57,320 --> 00:50:01,399
Speaker 1: fun at all. Yeah. Um, I'll read some of Jason's here.

888
00:50:02,120 --> 00:50:04,080
Speaker 1: He said, I was one of the quote lucky ones

889
00:50:04,760 --> 00:50:07,600
Speaker 1: who did that death march back in the late eighties

890
00:50:07,600 --> 00:50:10,560
Speaker 1: when my family toured New York City. It was so horrible.

891
00:50:10,600 --> 00:50:13,160
Speaker 1: I still remember it so vividly. You wait in line

892
00:50:13,200 --> 00:50:14,840
Speaker 1: for the ferry from Manhattan, then to get to the

893
00:50:14,880 --> 00:50:17,080
Speaker 1: on you've gotta wait in line to get into the base.

894
00:50:17,520 --> 00:50:19,920
Speaker 1: Eventually you're waiting in all these lines. You get to

895
00:50:19,960 --> 00:50:21,760
Speaker 1: the elevator and make it to the top of the base.

896
00:50:22,280 --> 00:50:25,520
Speaker 1: This is where the smart people stopped their tour. The

897
00:50:25,560 --> 00:50:28,320
Speaker 1: rest of us cattle started the miserable climb up a

898
00:50:28,400 --> 00:50:32,520
Speaker 1: narrow spiral staircase. It rises through Liberty's body. Her body

899
00:50:32,600 --> 00:50:34,439
Speaker 1: is essentially hollow, and it looks cool for the first

900
00:50:34,440 --> 00:50:37,880
Speaker 1: two minutes. Uh. The stairs are steep, single file, you

901
00:50:37,920 --> 00:50:40,680
Speaker 1: can't see where they end, and there are mere inches

902
00:50:40,800 --> 00:50:42,680
Speaker 1: between you and the people in front and back of you.

903
00:50:42,960 --> 00:50:46,120
Speaker 1: There's no air conditioning, so you are essentially inside a

904
00:50:46,160 --> 00:50:49,880
Speaker 1: giant easy bake oven for an hour or so. The

905
00:50:49,880 --> 00:50:53,120
Speaker 1: payoff for all that climbing. You walk across inside her

906
00:50:53,160 --> 00:50:55,799
Speaker 1: crown and see that the windows are smaller than a

907
00:50:55,800 --> 00:50:59,160
Speaker 1: sheet of paper and you don't even have time to

908
00:50:59,160 --> 00:51:01,360
Speaker 1: look through them because crush of people behind you is

909
00:51:01,520 --> 00:51:04,120
Speaker 1: constantly in motion, and soon you were going back down

910
00:51:04,200 --> 00:51:08,680
Speaker 1: the stairs. Uh. That is from Jason. Liz also says

911
00:51:08,760 --> 00:51:13,360
Speaker 1: this um the show complimented the stuff you missed in

912
00:51:13,440 --> 00:51:16,040
Speaker 1: history class episode on Emma Lazarus. Let's go listen to that.

913
00:51:16,960 --> 00:51:19,120
Speaker 1: But Liz says she's been to the Statue of Liberty

914
00:51:19,200 --> 00:51:22,680
Speaker 1: twice and the second time they got tickets to go

915
00:51:22,680 --> 00:51:25,080
Speaker 1: on the Crown and said this, I do not recommend

916
00:51:25,120 --> 00:51:27,840
Speaker 1: doing this in winter because you need a heavy coat

917
00:51:28,320 --> 00:51:31,839
Speaker 1: out on the walking area. But it still ends up

918
00:51:31,840 --> 00:51:34,319
Speaker 1: being hot. So you've got that coat, Oh you get

919
00:51:34,320 --> 00:51:36,960
Speaker 1: to carry it around? Well, I guess so, but then

920
00:51:37,000 --> 00:51:38,520
Speaker 1: you've got this huge coat. It's like that New York

921
00:51:38,520 --> 00:51:41,440
Speaker 1: City problem, Like everywhere you go in the winter. Once

922
00:51:41,480 --> 00:51:43,680
Speaker 1: you get in the Crown, it is tiny and hot

923
00:51:43,760 --> 00:51:46,080
Speaker 1: even in the winter, very little room, and there's a

924
00:51:46,080 --> 00:51:49,000
Speaker 1: park ranger. They're keeping everybody moving. They do keep some

925
00:51:49,000 --> 00:51:50,960
Speaker 1: of those little windows open at all times for air

926
00:51:51,000 --> 00:51:53,960
Speaker 1: circulation and have a stand up fan. But it did

927
00:51:54,000 --> 00:51:57,400
Speaker 1: no good. Uh And Liz actually said, I didn't have

928
00:51:57,520 --> 00:51:59,920
Speaker 1: you know, you can't stop. So she said, I managed

929
00:51:59,920 --> 00:52:01,759
Speaker 1: to get some decent photos by sheer luck because I

930
00:52:01,760 --> 00:52:04,000
Speaker 1: was just kind of clicking and walking. But the pictures

931
00:52:04,000 --> 00:52:05,880
Speaker 1: actually turned out really great. There was some really cool

932
00:52:06,400 --> 00:52:09,239
Speaker 1: artistic photos, like looking up through the body and in

933
00:52:09,320 --> 00:52:13,359
Speaker 1: the crown itself. And uh, that's just pointing out that

934
00:52:13,400 --> 00:52:18,520
Speaker 1: to say that sometimes just dashing off quick photos you

935
00:52:18,560 --> 00:52:21,000
Speaker 1: can get some really great images if you're not overthinking it.

936
00:52:21,120 --> 00:52:23,400
Speaker 1: So that was the point of these two listener mails.

937
00:52:23,719 --> 00:52:25,680
Speaker 1: That was the point of the end of that second

938
00:52:25,680 --> 00:52:28,640
Speaker 1: part of the one listener mail. Gotcha and that's it.

939
00:52:28,680 --> 00:52:31,880
Speaker 1: I'm just encouraging amateur photography. Basically, go out there and

940
00:52:31,880 --> 00:52:36,080
Speaker 1: snap stuff. Don't everthink it. And uh so listen Jason

941
00:52:36,160 --> 00:52:41,319
Speaker 1: both say, don't do it. Okay, that's great, Thanks Liz,

942
00:52:41,360 --> 00:52:44,319
Speaker 1: Thanks Jason for setting everybody straight. I may have ended

943
00:52:44,360 --> 00:52:46,319
Speaker 1: up trying it one day, and I'm glad that I

944
00:52:46,400 --> 00:52:49,480
Speaker 1: never will. Now exactly if you want to get in

945
00:52:49,520 --> 00:52:51,879
Speaker 1: touch with this, like Liz or Jason did, you can

946
00:52:52,239 --> 00:52:54,360
Speaker 1: you can send us an email and we will be

947
00:52:54,400 --> 00:52:58,280
Speaker 1: eternally grateful. Send it to stuff podcast at iHeart radio

948
00:52:58,400 --> 00:53:03,640
Speaker 1: dot com. Stuff you Should Know is a production of

949
00:53:03,640 --> 00:53:06,959
Speaker 1: I heart Radio. For more podcasts my heart Radio, visit

950
00:53:07,000 --> 00:53:09,840
Speaker 1: the i heart Radio app, Apple Podcasts, or wherever you

951
00:53:09,880 --> 00:53:14,000
Speaker 1: listen to your favorite shows. H