WEBVTT - Hot Dog!(s) 0:00:01.480 --> 0:00:04.280 Welcome to Stuff You Should Know, a production of I 0:00:04.360 --> 0:00:13.160 Heart Radio. Hey you welcome to the podcast. I'm Josh 0:00:13.200 --> 0:00:15.520 and there's Chuck and it's just the two of us. 0:00:15.560 --> 0:00:19.000 But that's okay because we are hot dogging it, not 0:00:19.120 --> 0:00:21.760 porky pig in it, hot dog in it. On this 0:00:21.800 --> 0:00:24.720 episode of Stuff you Should Know. This could have been 0:00:24.720 --> 0:00:28.880 a two parter, easy, easy, peasy. Yeah, we could have 0:00:28.880 --> 0:00:33.239 done even getting into and then dogs. No, there's so 0:00:33.320 --> 0:00:35.160 much here. But at the end of it, I was like, boy, 0:00:35.520 --> 0:00:38.040 we didn't talk about corn dogs. I got a little 0:00:38.040 --> 0:00:39.960 bit on chili dogs, but there wasn't anything in here 0:00:40.000 --> 0:00:44.000 on chili dogs. Is a hot dog of sandwich? John 0:00:44.000 --> 0:00:48.279 Hodgman's famous uh lifelong battle? Are we still talking about that? 0:00:48.800 --> 0:00:50.920 There's a that we're not. But that's the point is 0:00:50.920 --> 0:00:52.839 there was. There's a lot more to hot dogs. The 0:00:52.880 --> 0:00:55.200 foot long. Don't even mention it. We won't even talk 0:00:55.240 --> 0:00:57.280 about the foot long. I think the foot long is 0:00:57.280 --> 0:00:59.880 illegal now and we're not allowed to talk about it. 0:01:00.040 --> 0:01:08.120 I'm on sure nanny state thanks to Uncle Joe Biden. Alright, 0:01:08.240 --> 0:01:10.960 let's talk about hot dog, dude. This has been a 0:01:11.000 --> 0:01:13.400 long time coming. I'm surprised we haven't talked about. And 0:01:13.440 --> 0:01:15.840 you're right, we're biting off a lot here, but we 0:01:15.880 --> 0:01:19.679 can chew it, pass it through our our guts and 0:01:19.720 --> 0:01:22.880 out of our pooper. And that's what everybody's gonna hear. 0:01:23.880 --> 0:01:25.600 Do you like hot dogs? Can we go ahead? And 0:01:25.600 --> 0:01:28.200 I got two questions. You like hot dogs? I like 0:01:28.240 --> 0:01:31.039 a good hot dog? Yeah? And do you boil them 0:01:31.120 --> 0:01:33.720 or grill them? Oh? I don't. I try not to 0:01:33.760 --> 0:01:38.120 grill anything. I think grilling makes everything taste worse. What 0:01:38.880 --> 0:01:42.800 smoking a little bit is okay, but grilling, I'm I'm 0:01:42.840 --> 0:01:47.319 not a grilled person. That is very strange, Like like 0:01:48.240 --> 0:01:51.480 a hot dog that's been placed on a grill, blackened 0:01:51.640 --> 0:01:54.960 and split open is preferable to one that retains all 0:01:55.000 --> 0:01:58.680 of its taste when it's just appropriately reheated and plumped 0:01:58.760 --> 0:02:01.680 up and say boiled water, even just in the microwave. 0:02:02.720 --> 0:02:06.200 I am shocked that you don't like a char on meats. 0:02:06.320 --> 0:02:09.679 That's no, it's not very you. I don't. It's too 0:02:10.080 --> 0:02:12.440 you know why, because I'm a bitter supertaster. I can 0:02:12.520 --> 0:02:17.840 barely tolerate grapefruit, certainly can't tolerate char on anything like 0:02:17.919 --> 0:02:24.000 barbecue chicken. I mean, what is the point of barbecue chicken, 0:02:24.360 --> 0:02:26.840 because you burn that sauce onto it. It's great. No, 0:02:27.080 --> 0:02:31.560 it's awful. Oh it's so bad, So I'm taking it. 0:02:31.639 --> 0:02:34.240 You like them grilled most of all? Well, I mean 0:02:34.440 --> 0:02:37.760 I'll eat a boiled hot dog for sure, but oh yeah, 0:02:37.840 --> 0:02:40.720 a grilled hot dog that has got some bubbly black 0:02:40.840 --> 0:02:44.360 that's split open the best. Not for me. But you 0:02:44.400 --> 0:02:48.000 do like hot dogs. Are you above below or about 0:02:48.040 --> 0:02:52.600 at the national average of hot dogs consumed per year 0:02:52.760 --> 0:02:59.080 among Americans? Well, that is seventy hot dogs, and I 0:02:59.120 --> 0:03:05.239 am above now well below that. I probably I'd probably 0:03:05.280 --> 0:03:09.320 eat less than ten hot dogs a year. Oh really, 0:03:09.360 --> 0:03:11.919 I was gonna say, I've got you beat by a mile. 0:03:12.520 --> 0:03:14.080 But how many do you eat a year? I would 0:03:14.080 --> 0:03:18.560 guess anywhere between forty or fifty. I mean maybe I'm 0:03:18.560 --> 0:03:20.520 trying to think, because I feel like they usually come 0:03:20.520 --> 0:03:24.639 in two's mhm, Like at a barbecue or something a 0:03:24.720 --> 0:03:27.840 cook out, I'll have a couple of hot dogs and 0:03:27.840 --> 0:03:29.640 and we're not counting this is just hot dogs, because 0:03:29.639 --> 0:03:33.919 I definitely love me some brought worst and stuff like that, 0:03:34.000 --> 0:03:36.920 but um, straight up hot dogs. I probably don't eat 0:03:36.920 --> 0:03:38.920 more than twelve or fifteen a year, I would say, hey, 0:03:38.960 --> 0:03:42.040 you know the key to beer brots. Everybody does it wrong. 0:03:42.120 --> 0:03:46.600 Everybody soaks the brons in beer beforehand. That does nothing 0:03:46.760 --> 0:03:50.640 to them because boils no soaked. Some people soak them, 0:03:50.680 --> 0:03:54.240 pre soak them, or even boil them. Yeah, people boil them. Okay, 0:03:54.280 --> 0:03:56.920 now that would work if the brons were split open. 0:03:57.200 --> 0:03:59.680 What you want to do is grill them first. And 0:03:59.720 --> 0:04:01.920 I you think a grill broad is preferable to a 0:04:01.920 --> 0:04:05.080 microwavor boiled broad be grill at first so that it 0:04:05.200 --> 0:04:09.960 splits open. Then you soak it or simmer it in beer, 0:04:10.800 --> 0:04:13.600 and then it sucks the beer in. That's how you 0:04:13.640 --> 0:04:15.520 make a beer brought. You don't do beer first. It 0:04:15.560 --> 0:04:17.760 doesn't do anything. It's a waste of perfectly good beer. 0:04:17.800 --> 0:04:20.359 Even if it's bad beer, you're still wasting it. I 0:04:20.360 --> 0:04:22.560 can't wait for the emails on this one. I'm right. 0:04:22.640 --> 0:04:24.960 I don't care what anybody says they're wrong. I'm right. 0:04:25.080 --> 0:04:29.120 I've tried it. Alright. So hot dogs seventy per year, 0:04:29.160 --> 0:04:32.240 supposedly twenty billion hot dogs in the United States alone 0:04:32.320 --> 0:04:38.160 annually a year. Isn't that insane? No, it's insane. That's 0:04:38.160 --> 0:04:40.240 an insane amount of hot dogs, because think about it, 0:04:40.240 --> 0:04:42.719 if I'm eating forty, that means there's somebody out there 0:04:42.720 --> 0:04:46.839 eating their seventy plus my extra thirty. Joey Chestni will 0:04:46.839 --> 0:04:50.120 do that in three minutes. Yeah. Every time I see that, 0:04:50.160 --> 0:04:54.320 I'm reminded of that huff Post article that Ryan Reynolds 0:04:54.360 --> 0:04:58.320 wrote about how he's disgusted by competitive eating. Just a 0:04:58.400 --> 0:05:00.719 great going back and reading in every year or two. 0:05:00.720 --> 0:05:03.280 It really it really stands up. It's funny, but it's 0:05:03.279 --> 0:05:06.120 also very It makes some really good points too. I 0:05:06.160 --> 0:05:10.000 love Ryan Reynolds, well, you'll like him even more after this. Um. So, 0:05:10.040 --> 0:05:13.000 hot dogs are sausages, but um, that doesn't mean a 0:05:13.040 --> 0:05:15.400 sausage is a hot dog. It falls under that category 0:05:15.400 --> 0:05:19.239 of sausage, which is basically any product where you grind 0:05:19.320 --> 0:05:21.480 up meat and you put a bunch of spice and 0:05:21.520 --> 0:05:24.719 stuff in it, and then you cook it in a casing, 0:05:25.120 --> 0:05:28.080 usually like some sort of sheep skin um as we'll 0:05:28.080 --> 0:05:32.840 see with or sheep intestine. Not skin, really tough to eat, 0:05:32.839 --> 0:05:37.120 threw it. It would be rimmed sheep skin. The hot 0:05:37.120 --> 0:05:39.000 dogs we know and love this that you get at 0:05:39.000 --> 0:05:42.080 your regular old grocery store are not generally cooked in 0:05:42.120 --> 0:05:47.719 that sheep casing. It is a fake casing that goes away. Uh, 0:05:47.720 --> 0:05:49.200 and they are cooked, you know. Un that's while. You 0:05:49.200 --> 0:05:51.480 can eat a hot dog right out of the old package, yes, 0:05:51.520 --> 0:05:53.640 and you should once in a while. It keeps you 0:05:53.839 --> 0:05:57.240 human insane. I like a hot dog sandwich, like a 0:05:57.360 --> 0:06:01.400 raw not raw bread a cold Yeah. When I was 0:06:01.440 --> 0:06:04.159 a kid, I used to cut it lengthwise into it, 0:06:04.279 --> 0:06:09.039 like I guess, eight little thin strips and throw a 0:06:09.040 --> 0:06:11.400 couple of those on a sammy with some mayo and cheese. 0:06:11.680 --> 0:06:14.400 Oh that sounds I would try that for sure. It's good, 0:06:14.480 --> 0:06:17.320 but we don't. My daughter eats hot dogs occasionally and 0:06:17.320 --> 0:06:19.920 she loves them, but we don't. Kids will eat them 0:06:19.960 --> 0:06:21.599 every day if you if you buy them, but we 0:06:21.640 --> 0:06:23.200 just don't buy them and keep them in the house. 0:06:23.360 --> 0:06:25.720 That's how I eat fourty yr fifty hot dogs a 0:06:25.800 --> 0:06:28.080 year is buying them at the store and keeping them 0:06:28.080 --> 0:06:31.479 in the house pack right. Yeah, So over the course 0:06:31.480 --> 0:06:33.719 of like a week or so, four or five times 0:06:33.720 --> 0:06:36.320 a year, I will eat a pack of hot dogs. 0:06:36.320 --> 0:06:38.440 That's how I'm hitting for you. If it were just 0:06:38.600 --> 0:06:41.039 me being out, I would eat zero because I haven't 0:06:41.080 --> 0:06:44.560 left my house in two years. But chuck We've now 0:06:44.640 --> 0:06:47.960 reached to me the fact of the podcast, and I 0:06:47.960 --> 0:06:50.240 would love to take it if you would be so, yeah, 0:06:50.240 --> 0:06:52.280 because I have no idea what you're gonna say. Are 0:06:52.279 --> 0:06:56.200 you ready for this? Yes, malogney, you know blogney. Yeah, 0:06:56.240 --> 0:06:58.840 it's like a flat hot dog. It is. It's a 0:06:58.880 --> 0:07:02.280 giant hot dog. It's cut into slices. That's bolognay. Thanks 0:07:02.279 --> 0:07:05.520 a lot for taking the fact of the podcast. But yes, 0:07:05.760 --> 0:07:08.360 I'm sorry you didn't know that bologny. It never occurred 0:07:08.400 --> 0:07:11.720 to you that the taste is identical. No, no, I hadn't. 0:07:11.800 --> 0:07:14.520 I had no idea that Bologna is a giant hot dog. 0:07:14.720 --> 0:07:16.320 And now I'm just like, I want to see a 0:07:16.360 --> 0:07:20.080 whole intact bologney before oscar Meyer slices it up, because 0:07:20.080 --> 0:07:23.320 that must be astounding. Just go to any deli on 0:07:23.560 --> 0:07:27.080 planet Earth that's different, that's different, that looks that looks different, 0:07:27.120 --> 0:07:29.560 that looks more like a traditional sausage. I'm saying, like, 0:07:29.560 --> 0:07:32.120 I want to see the hot dog, the giant hot 0:07:32.120 --> 0:07:36.840 dog that oscar Meyer produces and then slices up into 0:07:36.920 --> 0:07:41.040 bolognay and packages the portions of it into bologna packages. 0:07:41.160 --> 0:07:44.480 That's what I want to see. Well again, they're right 0:07:44.480 --> 0:07:47.160 there in the deli case, a big giant log of Bogny. 0:07:47.280 --> 0:07:49.000 Not the same. I guess I want to see it 0:07:49.000 --> 0:07:50.720 out of the package. I don't know what I want 0:07:50.760 --> 0:07:52.680 to see. Well, it's got that red packaging around it. 0:07:52.720 --> 0:07:56.120 You just want to strip its clothes off and stare it, 0:07:56.600 --> 0:07:58.960 throw a sheep skin on it. Well, I'm sorry, I 0:07:59.040 --> 0:08:01.080 ruined that I thought every of knew that Bologny was 0:08:01.120 --> 0:08:03.880 a hot dog. No, you're the only person besides the 0:08:03.960 --> 0:08:06.920 National Hot Dog Council president who knows that Bologna is 0:08:06.960 --> 0:08:09.200 a giant hot dog. Well, don't you remember the song 0:08:09.600 --> 0:08:12.080 My Bologne has a first name? It's h O D 0:08:12.360 --> 0:08:14.720 D O G. Yes, I know that song, but it 0:08:14.800 --> 0:08:18.480 never really sunk in in the lyrics. All Right, the 0:08:18.600 --> 0:08:20.240 U s D has a U s D A has 0:08:20.280 --> 0:08:23.960 a definition for hot dog. Uh should we read it? 0:08:24.000 --> 0:08:27.280 I guess yeah. I think it's very instructive. All right, 0:08:27.400 --> 0:08:32.360 Frankfurter's ak A. Hot Dogs, wieners, or bologny are cooked 0:08:32.400 --> 0:08:36.000 and or smoked sausages according to Federal Standards of Identity. 0:08:36.360 --> 0:08:40.720 The standard also requires that they be uh comminuted, which 0:08:40.800 --> 0:08:45.319 is reduced to tiny particles semi solid products made from 0:08:45.360 --> 0:08:48.000 one or more kinds of raw skeletal muscle from livestock 0:08:48.440 --> 0:08:51.240 like beef for pork, and may contain poultry meat. Smoking 0:08:51.240 --> 0:08:54.559 and curing ingredients contribute to the flavor, color, and preservation 0:08:54.600 --> 0:08:57.040 of the product. They are linked, shaped, and come in 0:08:57.120 --> 0:09:00.360 all sizes wait for it, long than and chubby, chubby 0:09:01.440 --> 0:09:04.600 chebby hot dog. It's probably too late for a content 0:09:04.640 --> 0:09:07.920 warning to our vegetarian friends. Hopefully they know better than 0:09:07.960 --> 0:09:11.520 to listen to one on hot dog. Yeah, but technically, um, 0:09:11.559 --> 0:09:13.800 a hot dog does not have to be made of meat. 0:09:13.840 --> 0:09:16.880 It can be made of vegetable protein. Well yeah, but 0:09:16.960 --> 0:09:18.960 I mean as far as the grossness that's to come, 0:09:20.240 --> 0:09:23.480 I was just trying to toss them a bone, the 0:09:23.600 --> 0:09:28.160 vegans a bone. So the thing that differentiates hot dogs 0:09:28.800 --> 0:09:33.000 from other types of sausages is how finely ground the 0:09:33.200 --> 0:09:36.960 internal stuff is. It's ground so much, every bit of it, 0:09:37.040 --> 0:09:40.080 from the spices, the flavorings, the meat, everything it's ground 0:09:40.120 --> 0:09:47.520 into is such a granular um constitution. That's not right, 0:09:47.559 --> 0:09:51.040 but still uh that you can't differentiate one thing from another. 0:09:51.200 --> 0:09:53.600 It's all just particles and that you kind of stick 0:09:53.640 --> 0:09:56.880 together into that casing. And they form a mass. They 0:09:56.880 --> 0:10:01.760 go from semi solid maybe even almost liquid two a 0:10:02.400 --> 0:10:07.600 jiggli mass that tastes delicious. That's right. Uh. The USDA 0:10:07.679 --> 0:10:10.880 says you'r hot dogs can contain no more than fat 0:10:10.880 --> 0:10:14.360 and ten percent water and three point five percent non 0:10:14.480 --> 0:10:19.480 meat uh filler, which is generally a binder um like 0:10:19.640 --> 0:10:24.360 they use cereals or dry milk, sometimes soy protein isolated 0:10:24.400 --> 0:10:28.360 soy protein. And this is to bind it together. And 0:10:28.559 --> 0:10:30.880 three point five percent of your hot dog can be 0:10:31.000 --> 0:10:33.240 made up of this. Yeah, we'll get a little more 0:10:33.240 --> 0:10:36.000 into the into the weeds and what's in your hot dogs? 0:10:36.240 --> 0:10:39.080 I say we take a break first and then jump in. Okay, 0:10:39.160 --> 0:10:41.040 let's do it. I want to learn about a ters 0:10:41.080 --> 0:10:43.560 or act, how to take a propect with all about 0:10:43.559 --> 0:10:46.720 fractal kiscon that's another hun. The Lizzie Border murders that 0:10:46.720 --> 0:10:50.319 they can have all runs on the plane, everything that 0:10:50.640 --> 0:11:07.959 we should know. Word up, Jerry, all right, our buddy, 0:11:08.040 --> 0:11:12.280 the great Dave Ruse. The rooster. Yeah, the rooster. I 0:11:12.320 --> 0:11:14.840 can't believe we missed that before. My gosh, just just 0:11:14.880 --> 0:11:19.480 sitting right there. So the rooster helped us. Um And sorry, David, 0:11:19.480 --> 0:11:21.400 if you hate that nickname. I think that's it now, 0:11:22.000 --> 0:11:24.319 just let us know. But he helps us with this one, 0:11:24.320 --> 0:11:27.880 and he basically said, Okay, yes, like we really should 0:11:28.040 --> 0:11:31.000 establish that there is actual meat in your hot dog. 0:11:31.040 --> 0:11:35.080 And no, it's not mystery meat like it can. There 0:11:35.160 --> 0:11:40.520 can be the horrific stuff that you, um, you suspect 0:11:40.800 --> 0:11:43.280 as in your hot dog, like lips and noses and 0:11:43.320 --> 0:11:46.440 tails and all that stuff. Legally it can be, but 0:11:46.559 --> 0:11:49.760 you will know if that's in there, because those ingredients 0:11:50.120 --> 0:11:54.000 have to be listed individually on the packet, and then 0:11:54.040 --> 0:11:56.240 on the front it has to say that it's a 0:11:56.240 --> 0:11:59.920 hot dog with byproducts or a hot dog with mine. 0:12:00.000 --> 0:12:05.920 Your favorite band name Variety meets Yeah that saw that 0:12:05.920 --> 0:12:12.120 would come in Yeah, it's uh what would have variety? 0:12:12.200 --> 0:12:15.079 What kind of band would that be? Variety meats jeez, 0:12:15.120 --> 0:12:17.480 I don't know. I think they play like Calliope music, 0:12:17.520 --> 0:12:20.680 like Circus music or something insane. You know what that is? Yeah? 0:12:21.720 --> 0:12:24.800 Uh yes, And and sort of the takeaway from all 0:12:24.840 --> 0:12:27.079 of this, after we read you all of these ingredients 0:12:27.120 --> 0:12:30.600 and things is read the package. If like, if you 0:12:30.600 --> 0:12:32.600 want to know what's in your hot dog, don't just 0:12:32.640 --> 0:12:34.320 be like, oh, I don't know what's in these things, 0:12:34.840 --> 0:12:38.200 Sure you do. It's printed right there, so just just 0:12:38.280 --> 0:12:40.400 read it. It'll tell you if there's lips in there 0:12:41.040 --> 0:12:43.840 or organ meat. Even they can't put hearts or kidneys 0:12:43.920 --> 0:12:46.920 or anything in there unless they list them. And the 0:12:46.920 --> 0:12:50.080 other thing that Dave says is the major hot dog 0:12:50.080 --> 0:12:52.560 brands do not use that stuff. I think it's just 0:12:52.640 --> 0:12:55.080 bad for business. It's not worth it. Can we read 0:12:55.080 --> 0:12:59.319 what Day wrote? Is this really low quality meat? It's 0:12:59.360 --> 0:13:01.280 not filet man on if that's what you're asking, but 0:13:01.360 --> 0:13:05.000 it isn't nostrils and anuses either, which I think really 0:13:05.040 --> 0:13:08.240 gets it across, you know. Yeah, so um, we should 0:13:08.240 --> 0:13:10.200 say that it can be. You can get your pork 0:13:10.360 --> 0:13:13.280 hot dogs, your beef hot dogs, you can get chicken dogs, 0:13:13.320 --> 0:13:16.640 turkey dogs, obviously your vegan dogs that they make these days. 0:13:17.440 --> 0:13:21.080 I'm sure there's there's beyond sausages. I have not tried 0:13:21.160 --> 0:13:22.920 them yet. I haven't either. I don't know if they 0:13:22.960 --> 0:13:25.479 make a hot dog hot dog they make a sausage, 0:13:26.240 --> 0:13:28.920 but I'm sure they will at some point because they're 0:13:28.920 --> 0:13:31.640 just you know, they're covering all their bases, I think. 0:13:32.440 --> 0:13:36.080 And beyond um, I know, I'm sorry that was terrible. 0:13:37.000 --> 0:13:40.319 So beef. We're talking about a beef hot dog. Uh, 0:13:40.559 --> 0:13:42.600 what's the main meat in there? Is going to be 0:13:42.679 --> 0:13:46.480 what's called trimmings. And this is the meat that is 0:13:46.600 --> 0:13:49.560 not used as far as like when they're when they're 0:13:50.160 --> 0:13:52.680 I know, please don't listen if you're a vegetarian, Yeah, 0:13:52.720 --> 0:13:55.559 you want to stop listening to the rest of this episode. Now. 0:13:56.000 --> 0:13:59.560 When they're cutting the beef and the cow apart and 0:13:59.679 --> 0:14:02.880 making steaks and roasts and things like that, they're either 0:14:02.920 --> 0:14:05.080 doing it by hand or maybe there's a machine involved. 0:14:05.440 --> 0:14:07.800 The trimmings are the things that are sort of left over. 0:14:07.960 --> 0:14:10.960 It's still meat, and it's still like fat and beef. 0:14:11.920 --> 0:14:14.559 Like if you get ground beef that's not super specific, 0:14:15.120 --> 0:14:22.000 that's also trimmings. Yeah, and so like with trimmings, Um, 0:14:22.040 --> 0:14:26.000 it's just it's just the stuff that's left over. There's 0:14:26.040 --> 0:14:28.080 nothing wrong with it. And as a matter of fact, 0:14:28.160 --> 0:14:30.600 it's it's like fat and meat. But there can only 0:14:30.640 --> 0:14:33.560 be like x amount I think thirty of fat that 0:14:33.640 --> 0:14:37.800 can make it into meat products. So there's it would 0:14:37.800 --> 0:14:41.280 be extraordinarily wasteful to just throw that away because it's 0:14:41.320 --> 0:14:44.720 not fully mignon or it's not round roast like that. 0:14:45.000 --> 0:14:47.080 It's stupid to just get rid of it. It's actually 0:14:47.160 --> 0:14:50.400 super disrespectful for to the animal that you just slaughtered 0:14:50.400 --> 0:14:54.640 to throw away a significant portion of their edible carcass. 0:14:54.840 --> 0:14:58.000 If you're into eating their carcasses, you should probably be 0:14:58.120 --> 0:15:01.400 okay with meat trimmings being you used in ground beef 0:15:01.440 --> 0:15:05.440 and hot dogs and stuff like that. Right, beef cannot 0:15:05.680 --> 0:15:10.240 legally be mechanically separated anymore because of mad cow disease. 0:15:10.320 --> 0:15:12.720 In two thousand four, the U s d A says, 0:15:12.760 --> 0:15:16.960 you can't mechanically separate beef, but you can mechanically separate 0:15:17.680 --> 0:15:23.800 um poultry and pork pork um, and you're getting trimmings 0:15:23.800 --> 0:15:26.320 and poultry and pork as well. If you want to 0:15:26.360 --> 0:15:30.800 be presented with the full horror of eating meat, watch 0:15:30.920 --> 0:15:35.760 some trade videos of mechanical separators that like the producers 0:15:35.800 --> 0:15:38.680 who make those machines have on their sites. It's just 0:15:39.680 --> 0:15:43.520 it's insane. It's like, this is what we're eating. It's nuts. 0:15:43.560 --> 0:15:46.640 But it also is super efficient in that they take 0:15:46.680 --> 0:15:51.760 the pieces of the carcass that have just little bits 0:15:51.760 --> 0:15:55.280 of like meat and edible like muscle and tendons and 0:15:55.320 --> 0:15:58.680 stuff attached to them still and put them under different 0:15:59.000 --> 0:16:03.720 states of pressure through a sieve, and that that actually 0:16:03.840 --> 0:16:08.160 forces that little bit left of meat and edible like 0:16:08.240 --> 0:16:12.720 muscle off of the bone. It separates them. It's mechanically 0:16:12.840 --> 0:16:15.360 separating them so that you can use that stuff and 0:16:15.840 --> 0:16:20.000 make things like hot dogs or ground pork or ground 0:16:20.040 --> 0:16:23.560 turkey and that kind of stuff. It's it's again, it 0:16:23.640 --> 0:16:26.720 would be deeply wasteful to just throw that stuff away 0:16:26.800 --> 0:16:29.000 because again, it's not a chicken breast or it's not 0:16:29.040 --> 0:16:32.480 a fully mignon, and it's actually very sensible. But it 0:16:32.560 --> 0:16:35.840 also kind of brings you full circle back to how 0:16:35.880 --> 0:16:41.240 horrific modern meat processing and agriculture really is. Yeah, and 0:16:41.240 --> 0:16:45.120 those mechanical separators are based on my grandmother Bryant's mouth. 0:16:45.880 --> 0:16:50.120 Oh could she do that? Well? She was. She legendarily 0:16:50.240 --> 0:16:53.280 would come around and get your fried chicken bones off 0:16:53.320 --> 0:16:56.320 your plate, be like, you're not gonna eat that? Did 0:16:56.320 --> 0:16:59.000 she call you? And my brother and I would try 0:16:59.240 --> 0:17:01.360 because we knew would happen. We would try and get 0:17:01.400 --> 0:17:04.040 every bit of meat off that thing, and she would 0:17:04.080 --> 0:17:06.640 find more meat, and like when she was done with it, 0:17:06.640 --> 0:17:09.760 it looked like a cartoon bone, you know, like when 0:17:09.760 --> 0:17:13.080 they pull the fish out of a cat's mouth, nothing 0:17:13.880 --> 0:17:17.080 nothing left. Uh, and she lived to be a hundred 0:17:17.119 --> 0:17:21.000 and one. So well that's how she hated all that cartilage, 0:17:21.720 --> 0:17:25.720 my sweet grandmother, briant Um. They're also uh we talked 0:17:25.720 --> 0:17:28.719 about spices earlier. They're salt, sugar and spices and hot dogs. 0:17:29.240 --> 0:17:32.440 There's a lot of sodium and a hot dog. Um, 0:17:32.480 --> 0:17:36.679 you've got your regular old table salt, you've got liquid salt, 0:17:36.760 --> 0:17:42.440 sodium lactate. Uh, you've got sodium diacetate prevents bacteria growth. 0:17:43.000 --> 0:17:45.320 You don't want listeria, then you're gonna want that sodium 0:17:45.840 --> 0:17:48.440 diacetate in there. Yeah, a lot of this. These types 0:17:48.480 --> 0:17:51.920 of sodium are also used for curing too, sure, and 0:17:51.960 --> 0:17:56.200 well there's a whole Uh there's a lot of laundry 0:17:56.240 --> 0:17:58.239 to impact with the with the curing that we'll get 0:17:58.280 --> 0:18:01.199 into in a few minutes. But um, there's a lot 0:18:01.240 --> 0:18:04.600 of sodium. I think of your daily sodium intake you 0:18:04.640 --> 0:18:06.920 can get from a single hot dog, Frank, which who 0:18:07.080 --> 0:18:09.280 just eats one hot dog? So let's just say it. 0:18:10.800 --> 0:18:13.320 And I don't call them Frank's either, do you No? 0:18:13.960 --> 0:18:15.960 And I don't think I know anybody who does call 0:18:16.040 --> 0:18:18.320 them frank. I've only seen it or heard it on 0:18:18.400 --> 0:18:21.000 TV before. Yeah, and what we'll get to the naming 0:18:21.080 --> 0:18:23.880 later on as well. Um, you also can get high 0:18:23.920 --> 0:18:28.800 fruit tose corn syrup syrup in your dog because of 0:18:29.440 --> 0:18:32.640 you know, some people do it, some people don't. Um, 0:18:32.680 --> 0:18:35.399 it's not a lot. But I saw how it's made. 0:18:35.560 --> 0:18:37.400 And by the way, if you really want to, yeah, 0:18:37.400 --> 0:18:40.000 that's a good one if you either do or don't 0:18:40.000 --> 0:18:41.480 want to eat hot dogs anymore. I don't know how 0:18:41.520 --> 0:18:42.919 you're gonna come out of it, but just watch the 0:18:42.920 --> 0:18:45.840 how it's made on hot dogs. The part where they're 0:18:45.920 --> 0:18:48.359 the finished hot dogs are shooting out of that machine 0:18:48.400 --> 0:18:50.720 like they're being run up a salmon ladder or something. 0:18:50.760 --> 0:18:54.159 That's amazing. It's mesmerizing. But but the goop that they 0:18:54.240 --> 0:18:57.000 put in the casing. But yeah, again though it's just 0:18:57.160 --> 0:19:01.440 it's edible meat. It's it's just dorble meat. Like I 0:19:01.440 --> 0:19:03.480 I know where you're coming from. There. It is it 0:19:03.600 --> 0:19:06.159 is meat, and it is spices. It is garlic and 0:19:06.200 --> 0:19:10.480 pepper and coriander and maybe paprika. Um. Maybe some we'll 0:19:10.480 --> 0:19:13.359 get into the celery salt thing or celery powder thing. 0:19:14.080 --> 0:19:17.520 So and it's water. Um, it is all these things. 0:19:17.520 --> 0:19:21.200 But when it's pumped, made into a slurry and pumped 0:19:21.200 --> 0:19:25.359 out of a tube, it definitely looks like like pretty gross. 0:19:25.720 --> 0:19:29.920 It's kind of gray. And it's just just watch the video. Yeah, 0:19:29.960 --> 0:19:33.000 hot dogs, hot dogs, bologna, all that stuff would be 0:19:33.040 --> 0:19:35.480 a flat gray if it weren't for some of the 0:19:35.680 --> 0:19:38.800 curing agents that they put in there. And apparently they 0:19:38.840 --> 0:19:42.080 also use cherry powder sometimes too for its coloring, to 0:19:42.119 --> 0:19:46.439 color them a pink. Okay, you might also fly find 0:19:46.520 --> 0:19:50.280 some msg uh, you might find some yeese extract. You 0:19:50.359 --> 0:19:54.880 might find some beef stock smoke flavoring. Yeah, that liquid smoke, 0:19:54.920 --> 0:19:57.719 cause you know what that is. That's actual liquid smoke 0:19:57.920 --> 0:20:03.359 where they condense smoke from hardwoods and turn it into 0:20:03.400 --> 0:20:06.359 water vapor and collect that water vapor. That's what liquid smoke. 0:20:06.480 --> 0:20:08.800 Isn't that nuts? Yeah? I used to be a fan 0:20:08.840 --> 0:20:11.320 of that. I would keep some in the house, but 0:20:11.520 --> 0:20:13.439 I don't know not not do that anymore. I mean, I 0:20:13.480 --> 0:20:16.480 thought it was like all science, like just completely like 0:20:16.640 --> 0:20:18.920 isolated flavors and all that, and it's actually no, it's 0:20:19.040 --> 0:20:22.120 it's it is what it says on the tin. So 0:20:22.200 --> 0:20:27.520 should we get into sodium nitrite and the nitrites. Yeah, 0:20:27.640 --> 0:20:33.600 that sounds like a good band featuring variety meets uh. 0:20:33.680 --> 0:20:37.560 Because you're gonna find some sodium nitrite and some hot dogs. 0:20:38.080 --> 0:20:40.159 You might also find hot dogs that are like, we 0:20:40.240 --> 0:20:44.879 don't use nitrites, no nitrites, Um, we use celery powder 0:20:46.200 --> 0:20:50.040 or maybe cultured celery juice instead. And people might think, oh, well, 0:20:50.080 --> 0:20:51.920 that's got to be way better for you, because I've 0:20:51.920 --> 0:20:54.199 heard nitrites, if you cook them at high heat, can 0:20:54.240 --> 0:20:57.120 give you cancer. Yeah. So, like the whole thing is 0:20:57.119 --> 0:21:03.919 is that under certain conditions, nitrites can turn into uh nitro, 0:21:04.680 --> 0:21:08.680 same means, nitro, same means, and those, starting back in 0:21:08.720 --> 0:21:11.480 the seventies were linked to I think bowel cancer and 0:21:11.560 --> 0:21:15.399 possibly stomach cancer. And so everybody started getting really worried 0:21:15.440 --> 0:21:20.440 about nitrites and people stopped using nitrites. Well, they still 0:21:20.520 --> 0:21:23.840 use them, like in any of the classic hot dogs 0:21:23.880 --> 0:21:26.879 that you see for sale, they use regular old nitrites. 0:21:27.320 --> 0:21:32.400 But celery powder was was offered up as like an alternative, 0:21:32.800 --> 0:21:36.440 a natural alternative to nitrites, and that it did all 0:21:36.480 --> 0:21:39.600 of the same things. Um, but it was a natural 0:21:39.640 --> 0:21:42.840 alternative because it's celery. And the problem is is like 0:21:43.160 --> 0:21:46.800 to your body, a nitrite from celery and a nitrite 0:21:46.920 --> 0:21:49.760 that was isolated in the lab is the same exact thing, 0:21:50.080 --> 0:21:52.479 and it's going to have the same exact effects on you. 0:21:52.560 --> 0:21:54.760 And if those effects are to give you colon cancer, 0:21:55.119 --> 0:21:57.520 you're gonna get it, whether it's from celery powder or 0:21:57.560 --> 0:22:00.520 whether it's from the nitrites that where I selated in 0:22:00.560 --> 0:22:03.639 the lab. Yeah, and this is I mean, boy, if 0:22:03.640 --> 0:22:06.760 you start looking up articles on celery powder and nitrites 0:22:06.800 --> 0:22:10.040 and cancer, it's a rabbit hole. Like there's a lot 0:22:10.080 --> 0:22:14.119 of information out there. UM. At one point, just a 0:22:14.119 --> 0:22:17.359 couple of years ago, the National Organic Standards Board, it 0:22:17.440 --> 0:22:19.280 was up for a vote whether or not to keep 0:22:19.280 --> 0:22:23.240 celery powder on the list of acceptable organic ingredients. UM. 0:22:23.320 --> 0:22:26.720 Largely because of this, uh, not just because of hot dogs, 0:22:26.760 --> 0:22:29.720 but you know they used on bacon and like in 0:22:29.760 --> 0:22:31.840 any kind of cured meat you might find a nitrite 0:22:32.240 --> 0:22:36.680 or celery powder. And they said they voted eleven to one, 0:22:36.760 --> 0:22:38.960 I think, or maybe it was ten to one, but 0:22:39.040 --> 0:22:42.000 it was it was super lopsided to keep celery powder 0:22:42.040 --> 0:22:45.040 on the list. It's so weird organics. There's this really 0:22:45.080 --> 0:22:49.040 great article by Jesse Hirsch on the site called the 0:22:49.080 --> 0:22:53.080