1
00:00:07,440 --> 00:00:09,479
Speaker 1: Hello, and welcome to save our production of I Heart

2
00:00:09,560 --> 00:00:12,920
Speaker 1: Radio and Stuff Media. I'm Any Rees and I'm Lauren Vogelbaum.

3
00:00:13,000 --> 00:00:18,160
Speaker 1: And today we're talking about pizza. Yes, you heard that correctly.

4
00:00:19,120 --> 00:00:22,439
Speaker 1: This is a very exciting day. It is. This one

5
00:00:22,640 --> 00:00:24,880
Speaker 1: is yes, a long time coming. And it goes out

6
00:00:25,000 --> 00:00:30,400
Speaker 1: to listener Bob, Yes, Yes, who once sent us pizza. Yeah,

7
00:00:30,720 --> 00:00:33,760
Speaker 1: from China. He I mean the pizzas weren't from China.

8
00:00:33,840 --> 00:00:36,479
Speaker 1: I believe he was in China at the time and

9
00:00:36,520 --> 00:00:39,720
Speaker 1: somehow got us pizzas delivered. And everyone in the office

10
00:00:39,760 --> 00:00:42,320
Speaker 1: we were the coolest people for a solid couple of hours.

11
00:00:42,360 --> 00:00:44,559
Speaker 1: Oh yeah, yeah, because everyone was just like, why are

12
00:00:44,600 --> 00:00:47,080
Speaker 1: there pizzas? And we were like, a listener sent them

13
00:00:47,080 --> 00:00:54,279
Speaker 1: and they were like whoa and we just nodded knowingly. Um.

14
00:00:54,320 --> 00:00:57,080
Speaker 1: And this also is kind of timely because as we

15
00:00:57,160 --> 00:01:00,200
Speaker 1: record this Independence Day, the fourth of July in the

16
00:01:00,240 --> 00:01:04,160
Speaker 1: United States is coming up, and pizza is pretty merka thing.

17
00:01:04,920 --> 00:01:10,200
Speaker 1: I mean, it's it's a many places like it. Oh yeah, um,

18
00:01:10,440 --> 00:01:15,280
Speaker 1: we get very excited about it. Yes, I don't think

19
00:01:15,280 --> 00:01:17,679
Speaker 1: it's really a fourth of July food. Oh, I think

20
00:01:17,720 --> 00:01:20,240
Speaker 1: you can make anything a fourth of July food. That

21
00:01:20,360 --> 00:01:24,119
Speaker 1: is a tangent. Okay, alright, so I done it. Um.

22
00:01:25,120 --> 00:01:27,520
Speaker 1: I feel like we've talked about this before, but when

23
00:01:27,560 --> 00:01:31,039
Speaker 1: it comes to pizza preferences, I like a thin crust margharita.

24
00:01:31,160 --> 00:01:33,600
Speaker 1: That's my favorite. That that would be my favorite as well.

25
00:01:34,080 --> 00:01:36,480
Speaker 1: I do like I do like a meatball on a pizza.

26
00:01:37,040 --> 00:01:40,200
Speaker 1: Um as I yes, I've mentioned before, and mushrooms are nice,

27
00:01:40,319 --> 00:01:43,840
Speaker 1: but yeah, class of margarita, man me. Yeah, that that

28
00:01:44,080 --> 00:01:46,399
Speaker 1: is what I need. But sometimes I am in the

29
00:01:46,400 --> 00:01:48,960
Speaker 1: mood for deep dish, and when I am, it's a

30
00:01:48,960 --> 00:01:51,600
Speaker 1: beautiful thing. Oh yeah, any well made pizza, I'm just like, well,

31
00:01:51,600 --> 00:01:54,800
Speaker 1: this is made of pizza, true, even some not so well.

32
00:01:55,040 --> 00:01:58,640
Speaker 1: Oh absolutely, there's a time in place. Oh yeah, yeah,

33
00:01:58,680 --> 00:02:02,000
Speaker 1: there's nothing it. I get more excited about when I'm

34
00:02:02,040 --> 00:02:05,120
Speaker 1: playing D and D specifically like tabletop gaming. I suppose

35
00:02:05,200 --> 00:02:11,240
Speaker 1: then like the smell of the heated cardboard pizza. Yeah,

36
00:02:11,360 --> 00:02:13,720
Speaker 1: was the first time we played together. We had pizza

37
00:02:13,760 --> 00:02:19,120
Speaker 1: and it was wonderful. Also see our delivery episode for

38
00:02:19,120 --> 00:02:22,280
Speaker 1: for we have more details on delivery and also pretty

39
00:02:22,320 --> 00:02:25,040
Speaker 1: pizza is pretty involved in the story of delivery and

40
00:02:25,520 --> 00:02:29,440
Speaker 1: modern delivery, right and then our our Pepperoni episode and

41
00:02:29,520 --> 00:02:33,240
Speaker 1: our frozen food episode Pizzas touched a lot. We used

42
00:02:33,280 --> 00:02:36,960
Speaker 1: to have a pizza fact. We did all the pizza fact.

43
00:02:37,480 --> 00:02:42,520
Speaker 1: Oh wow, this whole episode is pizza facts. But that

44
00:02:42,600 --> 00:02:51,760
Speaker 1: about brings us to our question, Yes, pizza, what is it? Well, um,

45
00:02:51,960 --> 00:02:54,919
Speaker 1: I do not want to start any trouble here, so

46
00:02:55,000 --> 00:02:58,720
Speaker 1: I'm going to be vaguely vague. A pizza is a

47
00:02:58,760 --> 00:03:02,760
Speaker 1: flat east is in wheat flour dough that's topped with

48
00:03:02,880 --> 00:03:05,799
Speaker 1: things and then baked so that the toppings and the

49
00:03:05,840 --> 00:03:08,920
Speaker 1: bread like incorporate a bit and the bread gets nice

50
00:03:09,000 --> 00:03:13,000
Speaker 1: and crusty. Those toppings are usually savory and often include

51
00:03:13,000 --> 00:03:16,480
Speaker 1: like a milty, gooey cheese and a sauce made from tomatoes.

52
00:03:16,800 --> 00:03:19,160
Speaker 1: It's often served as fresh and hot out of the

53
00:03:19,160 --> 00:03:22,560
Speaker 1: oven as possible. They are often cut into slices, either

54
00:03:22,639 --> 00:03:25,519
Speaker 1: squares or widges, and the slices are often shared out

55
00:03:25,720 --> 00:03:32,160
Speaker 1: among multiple eaters and consumed without using utensils. Yeah, if

56
00:03:32,200 --> 00:03:34,960
Speaker 1: you're not from the United States, I'm not sure that

57
00:03:35,000 --> 00:03:38,160
Speaker 1: I can explain to you how intense people get about

58
00:03:38,160 --> 00:03:43,880
Speaker 1: regional variations on this common theme. Oh yeah, oh yeah,

59
00:03:43,920 --> 00:03:46,360
Speaker 1: I mean it comes up in our politics like how

60
00:03:46,400 --> 00:03:53,080
Speaker 1: politicians eat their pizza. Yeah, it is hoof indeed, and

61
00:03:53,200 --> 00:03:55,840
Speaker 1: there's a million types of pizza, and that's only a

62
00:03:55,840 --> 00:03:59,360
Speaker 1: slight exaggeration. I'm pretty sure some people will argue over

63
00:03:59,400 --> 00:04:05,080
Speaker 1: what cows pizza like dessert, pizza, pizza bites, pizza bagels,

64
00:04:05,120 --> 00:04:07,560
Speaker 1: But there are a lot of options out there. In

65
00:04:07,640 --> 00:04:11,920
Speaker 1: any case, there is, of course Neapolitan New York, Chicago, Detroit,

66
00:04:12,000 --> 00:04:15,440
Speaker 1: Greek California, and Sicilian, which is really just to name

67
00:04:15,440 --> 00:04:17,520
Speaker 1: a few. Oh yeah, you know, like like how thick

68
00:04:17,600 --> 00:04:20,400
Speaker 1: is the crust? What's the ratio of a crispy to

69
00:04:20,560 --> 00:04:22,599
Speaker 1: chewy in the crust? Do the toppings go all the

70
00:04:22,600 --> 00:04:25,080
Speaker 1: way to the edge? Is your pizza around a rectangular?

71
00:04:25,320 --> 00:04:27,080
Speaker 1: Do you use a knife and fork to eat it?

72
00:04:27,120 --> 00:04:29,880
Speaker 1: Should the slices be foldable? Is it baked free form

73
00:04:30,160 --> 00:04:32,440
Speaker 1: or in a dish? What kind of oven is appropriate

74
00:04:32,560 --> 00:04:35,560
Speaker 1: and what fuel may be used therein? Back to the toppings,

75
00:04:35,640 --> 00:04:37,720
Speaker 1: which of those are appropriate and how much of them

76
00:04:37,760 --> 00:04:41,480
Speaker 1: is appropriate? Is your tomato sauce raw? When you bake

77
00:04:41,560 --> 00:04:46,000
Speaker 1: the pizza? It sounds like a personality quiz, like you're

78
00:04:46,040 --> 00:04:47,640
Speaker 1: trying to get to the bottom of whether or not

79
00:04:47,680 --> 00:04:53,320
Speaker 1: I'm a sociopath is depending on your answers to those questions.

80
00:04:53,360 --> 00:04:55,680
Speaker 1: Some people would absolutely be like, the lady is a

81
00:04:55,680 --> 00:05:02,240
Speaker 1: total sociopath. Oh no, very intense, very intense. Um. Italian listeners,

82
00:05:02,279 --> 00:05:04,760
Speaker 1: I am so curious, like do y'all argue about which

83
00:05:04,800 --> 00:05:09,160
Speaker 1: regional traditions are are the best or even real pizza

84
00:05:09,560 --> 00:05:11,840
Speaker 1: because we do that. We're like, oh, if it's a

85
00:05:11,880 --> 00:05:14,680
Speaker 1: deep dish pizza, that's not a real pizza. Or oh

86
00:05:14,880 --> 00:05:20,280
Speaker 1: it's not a deep dish pizza, that's not a real pizza. Yes. Um.

87
00:05:20,320 --> 00:05:26,040
Speaker 1: And speaking of sociopaths, I eat pizza crust first, and

88
00:05:26,120 --> 00:05:29,440
Speaker 1: I have received a lot of grief word strangers have

89
00:05:29,560 --> 00:05:32,240
Speaker 1: come up to me, stranger strangers, not even the people

90
00:05:32,240 --> 00:05:36,080
Speaker 1: sitting at your table whom you are there with on purpose,

91
00:05:36,480 --> 00:05:41,320
Speaker 1: other humans to like to like question what I am doing?

92
00:05:42,440 --> 00:05:44,120
Speaker 1: What is it like in a in a in like

93
00:05:44,160 --> 00:05:47,039
Speaker 1: a to make sure you're okay sort of way, or

94
00:05:47,160 --> 00:05:49,239
Speaker 1: is it or is it like a listen here, young lady.

95
00:05:49,839 --> 00:05:56,320
Speaker 1: It's almost there's a sense of bufuddlement, like whoa excuse me?

96
00:05:56,360 --> 00:06:01,840
Speaker 1: Are you eating that crust first? Mm hmmm, And it's

97
00:06:01,880 --> 00:06:05,520
Speaker 1: like I'm in a zoo and they have questions like, well,

98
00:06:05,520 --> 00:06:07,320
Speaker 1: tell me more about that. When did you start doing this?

99
00:06:07,480 --> 00:06:10,000
Speaker 1: Was there a traumatic experience in your childhood? What do

100
00:06:10,040 --> 00:06:12,960
Speaker 1: you think about the crust? I mean questions after questions,

101
00:06:12,960 --> 00:06:16,800
Speaker 1: and I just well, I'm happy to talk about it.

102
00:06:17,160 --> 00:06:20,279
Speaker 1: Is it a pizza eating experience? Is it because you

103
00:06:20,279 --> 00:06:23,080
Speaker 1: you like the center of the pie the best, and

104
00:06:23,080 --> 00:06:26,920
Speaker 1: and so you're saving that for last? Yeah, okay, pretty much.

105
00:06:27,240 --> 00:06:30,560
Speaker 1: I just feel like, uh, this way, I'm gonna end

106
00:06:30,600 --> 00:06:34,760
Speaker 1: on a cheesy, buttery topping note and the crust is

107
00:06:34,839 --> 00:06:38,960
Speaker 1: usually good, but it's not like it's not my favorite. Yeah. Yeah,

108
00:06:39,760 --> 00:06:41,440
Speaker 1: so it kind of like eating it last because it's

109
00:06:41,440 --> 00:06:43,800
Speaker 1: sort of like the like weird like dessert at the

110
00:06:43,880 --> 00:06:47,400
Speaker 1: end of the pizzle. So that's interesting. Yea. I I

111
00:06:47,520 --> 00:06:51,320
Speaker 1: recently learned researching for this episode that um, sometimes the

112
00:06:51,400 --> 00:06:53,320
Speaker 1: pizza it's meant the crust is meant to be a

113
00:06:53,320 --> 00:06:58,000
Speaker 1: dessert like it in Honey. Yeah, So maybe you're onto something.

114
00:06:58,240 --> 00:07:01,880
Speaker 1: You know, people are different eat their pizza. They're always

115
00:07:02,360 --> 00:07:08,280
Speaker 1: and that's just that speaking of that's just that nutrition. Oh,

116
00:07:08,880 --> 00:07:12,000
Speaker 1: it depends a lot. I mean, you're most basic here.

117
00:07:12,040 --> 00:07:14,240
Speaker 1: You're talking about bread with some cheese on it and

118
00:07:14,320 --> 00:07:16,960
Speaker 1: like a little bit of vegetable, which is not a

119
00:07:17,000 --> 00:07:19,840
Speaker 1: health food unless you're talking about mental health, which counts,

120
00:07:20,080 --> 00:07:24,920
Speaker 1: which totally counts. It does. Um, yeah, it's you know,

121
00:07:25,600 --> 00:07:30,160
Speaker 1: i'd say, don't go overboard, try not to, try not

122
00:07:30,240 --> 00:07:32,760
Speaker 1: to all the time, all the time. Yeah, yeah, yeah,

123
00:07:32,800 --> 00:07:37,400
Speaker 1: be mindful. Yeah. Man, there's another pizza memory. I just

124
00:07:38,360 --> 00:07:41,240
Speaker 1: I used to order pizza without cheese. What was that doing?

125
00:07:41,280 --> 00:07:43,640
Speaker 1: Oh dude, you were not living your best life. I

126
00:07:43,720 --> 00:07:46,840
Speaker 1: was a kid. What kind of weirdo kid does that? Sorry?

127
00:07:46,920 --> 00:07:52,320
Speaker 1: Anybody out there's like I have left. Yes, that's totally no,

128
00:07:52,400 --> 00:07:56,720
Speaker 1: that's valid. Yeah, absolutely, it's strange to me as someone

129
00:07:56,760 --> 00:07:58,760
Speaker 1: who loves cheese. Now I was about to say, you're

130
00:07:58,760 --> 00:08:02,000
Speaker 1: making up for it, so oh yes I am. Um.

131
00:08:02,080 --> 00:08:06,640
Speaker 1: Numbers somewhere around three billion pizzas are sold each year

132
00:08:06,840 --> 00:08:09,560
Speaker 1: in the United States, and that comes out to around

133
00:08:09,600 --> 00:08:13,280
Speaker 1: forty six slices of person. The government sponsored the most

134
00:08:13,280 --> 00:08:16,640
Speaker 1: government sponsors study of Americans pizza eating habits, and they

135
00:08:16,680 --> 00:08:20,160
Speaker 1: found that on any given day, percent of Americans ages

136
00:08:20,200 --> 00:08:24,920
Speaker 1: two and up, we'll eat some pizza. What's the government

137
00:08:25,000 --> 00:08:29,160
Speaker 1: looking into this? I think that they realized that it's

138
00:08:29,200 --> 00:08:31,560
Speaker 1: a very popular food, and they were like how popular

139
00:08:31,960 --> 00:08:34,160
Speaker 1: and like, how what kind of nutritional density are people

140
00:08:34,160 --> 00:08:37,720
Speaker 1: getting from this? And uh, that's true because we do

141
00:08:37,800 --> 00:08:39,640
Speaker 1: have it in a lot of our school lunches as

142
00:08:39,640 --> 00:08:43,240
Speaker 1: a vegetable. We've talked about that before. Oh yeah, it's

143
00:08:43,280 --> 00:08:47,800
Speaker 1: ah it is. Oh goodness, I'm forgetting the specific compound

144
00:08:47,920 --> 00:08:53,440
Speaker 1: in tomatoes that is sometimes like oh that's good for you, like, um, yes,

145
00:08:53,600 --> 00:08:57,520
Speaker 1: thank you, right right, because of because of like like

146
00:08:57,400 --> 00:09:04,200
Speaker 1: like werewolves, because where well was obviously, um, it is

147
00:09:04,360 --> 00:09:09,839
Speaker 1: people's primary source. Oh dear, oh dear, I guess that's

148
00:09:09,880 --> 00:09:13,360
Speaker 1: not surprising, but oh dear, well on on days that

149
00:09:13,440 --> 00:09:16,760
Speaker 1: they eat pizzas, sure, sure, yeah, And I guess the

150
00:09:16,800 --> 00:09:18,960
Speaker 1: government has been really interested in like we talked about

151
00:09:18,960 --> 00:09:22,280
Speaker 1: in our m R. E episode, in our Space Food episode,

152
00:09:22,760 --> 00:09:28,079
Speaker 1: people love pizza. How can we capture this in those forms? Um? Oh?

153
00:09:28,080 --> 00:09:30,640
Speaker 1: And I read that globally a little bit over five

154
00:09:30,679 --> 00:09:33,400
Speaker 1: billion pizzas are sold every year, though I couldn't back

155
00:09:33,440 --> 00:09:37,000
Speaker 1: that number up, so I don't know. The largest pizza

156
00:09:37,120 --> 00:09:40,120
Speaker 1: chain is Pizza Hut, with over six thousand, six hundred

157
00:09:40,160 --> 00:09:43,600
Speaker 1: locations in the United States and over four thousand internationally.

158
00:09:44,000 --> 00:09:45,440
Speaker 1: I went to one in China and it was a

159
00:09:45,520 --> 00:09:48,360
Speaker 1: super fancy experience. I was not expecting that. I went

160
00:09:48,440 --> 00:09:51,199
Speaker 1: and think, oh, I'll just get a pizza, um, and

161
00:09:51,320 --> 00:09:52,880
Speaker 1: don't get mad at me. I was in China for

162
00:09:52,880 --> 00:09:56,880
Speaker 1: a long time. It wasn't like I was, oh, pizza, hut,

163
00:09:56,920 --> 00:09:58,720
Speaker 1: I'll go there. No, this was I was very for

164
00:09:58,720 --> 00:10:02,360
Speaker 1: a long time and um, it was like a sit down,

165
00:10:02,480 --> 00:10:06,000
Speaker 1: fancy claw table experience and cut the pizza. For me,

166
00:10:06,280 --> 00:10:11,200
Speaker 1: it was the whole thing. Yeah, I'm picturing like that

167
00:10:11,280 --> 00:10:14,439
Speaker 1: scene in Demolition Man, like all restaurants are taco bell

168
00:10:14,559 --> 00:10:19,920
Speaker 1: like so like, I don't know, like very fancy anyway. Um,

169
00:10:19,960 --> 00:10:24,080
Speaker 1: when we're talking about delivery, Dominoes, is King also talking

170
00:10:24,080 --> 00:10:27,160
Speaker 1: about chain still um? And they also lead the way

171
00:10:27,200 --> 00:10:31,040
Speaker 1: on pizza delivery technology. There's the hot spot, um, which

172
00:10:31,080 --> 00:10:33,080
Speaker 1: is where you just turn on your GPS wherever you

173
00:10:33,080 --> 00:10:36,959
Speaker 1: are are, within reason, wherever you are, and they will

174
00:10:37,000 --> 00:10:38,800
Speaker 1: show up and deliver the pizza there. And I saw

175
00:10:38,840 --> 00:10:41,520
Speaker 1: someone used this recently and it blew my mind. It blew.

176
00:10:41,760 --> 00:10:44,280
Speaker 1: They were into me in the middle of a parking lot. Yeah,

177
00:10:44,440 --> 00:10:47,680
Speaker 1: and they just received a pizza. Yeah. Uh. Um. The

178
00:10:47,679 --> 00:10:51,600
Speaker 1: pizza tracker, the pizza shoes, these shoes that can order

179
00:10:51,640 --> 00:10:55,760
Speaker 1: pizza after you run, however long you're supposed to run for,

180
00:10:56,800 --> 00:11:01,040
Speaker 1: does it order the pizza? I need to immediately after

181
00:11:01,080 --> 00:11:05,319
Speaker 1: my workout. I need a pizza. The pizza sex story. Um,

182
00:11:05,400 --> 00:11:09,520
Speaker 1: there's the corrugated pizza box and the hot bag. Domino's

183
00:11:09,960 --> 00:11:14,720
Speaker 1: ladies claim to both of those. Okay. Um, My brother

184
00:11:15,160 --> 00:11:18,520
Speaker 1: used to order Papa John's so often in college that

185
00:11:18,600 --> 00:11:21,040
Speaker 1: when he went a week or so without ordering it,

186
00:11:21,520 --> 00:11:25,920
Speaker 1: they called him to make sure everything was okay. I

187
00:11:25,960 --> 00:11:28,439
Speaker 1: was in the car with him as he received this call,

188
00:11:28,520 --> 00:11:33,640
Speaker 1: and I was like, Oh, my goodness, who was that.

189
00:11:31,640 --> 00:11:39,920
Speaker 1: Papa is so bizarre and sweet. It blew my mind

190
00:11:40,080 --> 00:11:44,559
Speaker 1: and completely amazing. I have never you know, that's a relationship.

191
00:11:44,880 --> 00:11:47,480
Speaker 1: That's true. I guess if you order it sounds like

192
00:11:47,480 --> 00:11:50,199
Speaker 1: he was ordering multiple times a week. Yeah. Sure. They

193
00:11:50,200 --> 00:11:58,200
Speaker 1: were like, hey, buddy, okay, oh man as disgusting our

194
00:11:58,200 --> 00:12:01,600
Speaker 1: pepperoni episode. This is by far the number one topping

195
00:12:01,600 --> 00:12:04,320
Speaker 1: in the United States two and fifty two million pounds

196
00:12:04,320 --> 00:12:09,920
Speaker 1: of pepperoni a year. Poor anchoes rank as least popular

197
00:12:10,760 --> 00:12:13,280
Speaker 1: um here in this country anyway. Different countries have different

198
00:12:13,280 --> 00:12:18,120
Speaker 1: favoriteslled ginger and minced mutton. In India, squid and a mayo,

199
00:12:18,240 --> 00:12:22,320
Speaker 1: bacon and potato combo in Japan, green peas in Brazil,

200
00:12:22,480 --> 00:12:26,280
Speaker 1: coconut and Costa Rica. I have a shrimp and some

201
00:12:26,360 --> 00:12:30,160
Speaker 1: kind of sauce pizza and Japan and you and super

202
00:12:30,160 --> 00:12:33,520
Speaker 1: producer Dylan. It's been a good five minutes recently making

203
00:12:33,559 --> 00:12:36,720
Speaker 1: fun of one of my late night pizza delivery spots

204
00:12:36,880 --> 00:12:40,640
Speaker 1: and the baby Many. It has as all kinds of

205
00:12:40,679 --> 00:12:44,400
Speaker 1: topics like anything you can imagine. Oh yeah, I mean

206
00:12:45,720 --> 00:12:51,200
Speaker 1: people like putting stuff on pizzas. Yes, this is true,

207
00:12:51,320 --> 00:12:55,440
Speaker 1: and there were a number of combinations that I didn't understand.

208
00:12:56,800 --> 00:13:00,240
Speaker 1: It's fair, but as I made my case, there's only

209
00:13:00,280 --> 00:13:03,600
Speaker 1: four options available from the hours of two am to

210
00:13:03,760 --> 00:13:08,199
Speaker 1: four am where I live, so that is one of them. No, no,

211
00:13:08,720 --> 00:13:13,400
Speaker 1: it wasn't judgment. Okay, it was mirth. Okay, I'll take that.

212
00:13:13,440 --> 00:13:17,880
Speaker 1: I'll take that. Um. The record for most expensive pizza

213
00:13:17,960 --> 00:13:21,040
Speaker 1: goes to the Pizza Royal Double seven and it was

214
00:13:21,080 --> 00:13:24,640
Speaker 1: made for a fundraiser and topped with gold lobster caviar

215
00:13:24,960 --> 00:13:30,320
Speaker 1: soaked in champagne, smoked salmon and venison for three thousand euros,

216
00:13:30,320 --> 00:13:33,679
Speaker 1: which is around four thousand, four hundred thirty dollars. Um.

217
00:13:33,679 --> 00:13:35,920
Speaker 1: There's also the luxury Pizza in New York City, which

218
00:13:35,960 --> 00:13:37,960
Speaker 1: I think we talked about in our Edible Gold episode,

219
00:13:38,720 --> 00:13:42,240
Speaker 1: running you one dollars a slice and one thousand for

220
00:13:42,240 --> 00:13:45,440
Speaker 1: the whole twelve inch pie. If you're curious about the tappings,

221
00:13:45,679 --> 00:13:50,000
Speaker 1: cream fresh, lobster, and six types of cave six six.

222
00:13:50,320 --> 00:13:54,680
Speaker 1: All right, you know, And look, there are so many

223
00:13:54,800 --> 00:13:56,880
Speaker 1: pizza records there's no way we can go through all

224
00:13:56,920 --> 00:13:59,920
Speaker 1: of them. Um. But there's the largest, which is one

225
00:14:00,040 --> 00:14:02,560
Speaker 1: hundred and twenty two point seven feet or thirty seven

226
00:14:02,559 --> 00:14:07,800
Speaker 1: point four meters pizza out of Johannesburg. And apparently that

227
00:14:07,840 --> 00:14:10,200
Speaker 1: one wasn't eaten because there's a record for the largest

228
00:14:10,200 --> 00:14:13,960
Speaker 1: made and eat Oh it was made in Havanah, Florida

229
00:14:14,040 --> 00:14:19,240
Speaker 1: in seven and yielded nine four thousand two slices. And

230
00:14:19,280 --> 00:14:21,840
Speaker 1: there's a record for the longest pizza delivery and it

231
00:14:21,880 --> 00:14:26,480
Speaker 1: was from London to Melbourne, Australia. That's that's not a

232
00:14:26,720 --> 00:14:29,760
Speaker 1: that's not that's not a delivery anymore. That's your pizza

233
00:14:29,880 --> 00:14:34,040
Speaker 1: is cold. At that point, maybe this person likes cold pizza. Hey,

234
00:14:34,080 --> 00:14:37,040
Speaker 1: that's a separate food. That's a suffarate food for pop pizza.

235
00:14:37,560 --> 00:14:41,000
Speaker 1: We need a whole other, whole other episode to discuss that.

236
00:14:41,080 --> 00:14:46,760
Speaker 1: I am unprepared to talk about cold pizza today. You're right, well, Uh,

237
00:14:46,880 --> 00:14:50,600
Speaker 1: Pizza is ranked as the processed food most associated with

238
00:14:50,760 --> 00:14:53,760
Speaker 1: sometimes of addiction type eating behavior, according to the Yale

239
00:14:53,760 --> 00:14:56,680
Speaker 1: Food Addiction Scale. UM researchers say that in addition to

240
00:14:57,160 --> 00:14:59,640
Speaker 1: pizza's heavy doses of salt and carbs and fat, which

241
00:14:59,640 --> 00:15:02,240
Speaker 1: are all things that make your brain pretty happy, um,

242
00:15:02,280 --> 00:15:08,480
Speaker 1: it's contrasting textures, contrasting colors, and a combination of all

243
00:15:08,520 --> 00:15:11,360
Speaker 1: the basic flavor groups in one dish are what really

244
00:15:11,360 --> 00:15:14,440
Speaker 1: gets you. Yeah. Yeah. We talked about that a little

245
00:15:14,440 --> 00:15:16,160
Speaker 1: bit in our pepperoni episode as well, that one of

246
00:15:16,200 --> 00:15:18,560
Speaker 1: the reasons it was so readily adopted was that contrast

247
00:15:18,600 --> 00:15:20,720
Speaker 1: of color. Yeah yeah, yeah, the the white cheese and

248
00:15:20,720 --> 00:15:24,080
Speaker 1: then the good red pepperoni. Right yeah. And also, yes,

249
00:15:24,840 --> 00:15:28,160
Speaker 1: now that I think about it, it is commonly associated

250
00:15:28,200 --> 00:15:33,520
Speaker 1: with drunk food or high food, yeah, which kind of

251
00:15:33,560 --> 00:15:37,680
Speaker 1: goes into this next point. Pizza is popular, and I

252
00:15:37,720 --> 00:15:40,200
Speaker 1: mean it probably goes without saying, but I would I

253
00:15:40,200 --> 00:15:42,760
Speaker 1: would recommend that you take two seconds and think of

254
00:15:42,800 --> 00:15:45,880
Speaker 1: all the pizza inner pop culture and just what comes

255
00:15:45,880 --> 00:15:50,200
Speaker 1: to mind first. Um, I think of the pizza, the

256
00:15:50,280 --> 00:15:55,280
Speaker 1: Hut Pizza Slust and the Ninja Turtles. Ninja Turtles. I

257
00:15:55,280 --> 00:15:58,880
Speaker 1: think that's fine. Yeah, Liz shot gunning that pizza on

258
00:15:58,960 --> 00:16:02,480
Speaker 1: thirty Your Rock. Um, the SpongeBob episode where he's trying

259
00:16:02,480 --> 00:16:04,880
Speaker 1: to deliver the pizza. And that song that got sick

260
00:16:04,920 --> 00:16:07,680
Speaker 1: in my head while doing this, Um, the Mary Kayton

261
00:16:07,720 --> 00:16:10,960
Speaker 1: Ashley's song give Me Pizza, which super producer Andrew and

262
00:16:11,040 --> 00:16:15,560
Speaker 1: I had a long pre recording discussion about. Yeah, yeah,

263
00:16:15,960 --> 00:16:18,080
Speaker 1: there is a high version of that as well, slowed down.

264
00:16:18,680 --> 00:16:22,640
Speaker 1: Um yeah, now that's in my head too. Uh yeah,

265
00:16:22,920 --> 00:16:26,600
Speaker 1: one bite. Everybody knows the rules, that guy, that's the

266
00:16:26,600 --> 00:16:29,600
Speaker 1: one that I think of. Now. Yeah, so much, so

267
00:16:29,680 --> 00:16:34,680
Speaker 1: many shirts, so much merchandise out there. Oh yeah, one

268
00:16:34,680 --> 00:16:37,320
Speaker 1: of my friends has a shirt that says, oh, I'm

269
00:16:37,360 --> 00:16:41,680
Speaker 1: forgetting exactly what it is, friend right in, I'll ask

270
00:16:41,720 --> 00:16:44,040
Speaker 1: you later. I'm it's something to the extent of like

271
00:16:44,160 --> 00:16:48,440
Speaker 1: of like, feelings are boring, Pizza is awesome. But that's

272
00:16:48,440 --> 00:16:53,200
Speaker 1: actually a shirt from Dinosaur Comics that says feelings are boring,

273
00:16:53,280 --> 00:16:56,800
Speaker 1: kissing is awesome. I don't know anyway, So pizza is

274
00:16:56,840 --> 00:17:01,480
Speaker 1: better than kissing. Well, pizza is better than feelings. Pizza

275
00:17:01,640 --> 00:17:06,439
Speaker 1: is feelings. I feel like there's some kind of logic

276
00:17:06,480 --> 00:17:16,080
Speaker 1: thing that just happened. Well, well, indeed, well that brings

277
00:17:16,160 --> 00:17:20,840
Speaker 1: us to some history, some pizza history. But first it

278
00:17:20,880 --> 00:17:22,919
Speaker 1: brings us to a quick break for word from our sponsor,

279
00:17:31,960 --> 00:17:37,560
Speaker 1: and we're back. Thank you sponsor, Yes, thank you. Pizza history. Okay.

280
00:17:37,920 --> 00:17:42,720
Speaker 1: Depending on how you define pizza, it can go way back,

281
00:17:43,200 --> 00:17:46,400
Speaker 1: all the way to first century b C. When early

282
00:17:46,480 --> 00:17:49,600
Speaker 1: civilizations and what is now Europe would eat flat bread,

283
00:17:49,640 --> 00:17:55,080
Speaker 1: occasionally topped with things. Archaeologists found three thousand year old

284
00:17:55,080 --> 00:17:59,120
Speaker 1: evidence on in Sicily of flattened bread and the tools

285
00:17:59,400 --> 00:18:03,360
Speaker 1: used to flatten it. Similar items spread throughout Europe over

286
00:18:03,359 --> 00:18:06,480
Speaker 1: the next couple of hundred years and beyond, with many

287
00:18:06,600 --> 00:18:09,280
Speaker 1: evolving to suit the ingredients and taste of different regions,

288
00:18:09,480 --> 00:18:11,840
Speaker 1: and many of those still exist today. They went on

289
00:18:11,880 --> 00:18:17,080
Speaker 1: their own, like pizza pass In these early versions, something

290
00:18:17,119 --> 00:18:20,280
Speaker 1: approximating bread was baked on hot stones, then seasoned and

291
00:18:20,400 --> 00:18:23,720
Speaker 1: used in the place of utensils to soak up broth

292
00:18:23,800 --> 00:18:26,439
Speaker 1: and gravy. And I'm laughing because it reminds me of

293
00:18:26,520 --> 00:18:30,560
Speaker 1: my traumatizing medieval times. Experience, and I didn't realize that

294
00:18:30,600 --> 00:18:32,920
Speaker 1: you were supposed to use the bread to get the soup.

295
00:18:33,160 --> 00:18:35,320
Speaker 1: So I picked up the bowl of soup and tried

296
00:18:35,359 --> 00:18:36,760
Speaker 1: to drink it because you know, they don't give you

297
00:18:36,760 --> 00:18:40,960
Speaker 1: any at medieval times. And it was so hot and

298
00:18:41,400 --> 00:18:46,840
Speaker 1: bird and I built it everywhere. I'm surprised at for

299
00:18:46,880 --> 00:18:49,159
Speaker 1: as traumatized as you always sound when you bring this up,

300
00:18:49,200 --> 00:18:51,440
Speaker 1: that you really want to go back to medieval times,

301
00:18:51,520 --> 00:18:53,560
Speaker 1: I want you and nil it. And as you're to

302
00:18:53,760 --> 00:18:56,440
Speaker 1: experience it, and plus you'll learn from my mistake, you

303
00:18:56,480 --> 00:18:59,200
Speaker 1: won't make the same thing. That's very true. That's very true.

304
00:18:59,480 --> 00:19:01,000
Speaker 1: I love it. Love when they ask if you want

305
00:19:01,000 --> 00:19:10,400
Speaker 1: to it's my favorite. Um well. Similar flatbreads were developed

306
00:19:10,440 --> 00:19:13,879
Speaker 1: pretty much all over the world right. One of the

307
00:19:13,920 --> 00:19:16,840
Speaker 1: first recorded mentions of pizza comes to us from Darius

308
00:19:17,000 --> 00:19:20,159
Speaker 1: the Great in the five hundred BC Ish Range, who

309
00:19:20,240 --> 00:19:23,920
Speaker 1: described his soldiers cooking flat and bread on their shields

310
00:19:23,920 --> 00:19:26,840
Speaker 1: and topping this flat and bread with dates and cheese.

311
00:19:27,280 --> 00:19:30,360
Speaker 1: By the eighth century BC, Greek colonies and what's now

312
00:19:30,400 --> 00:19:34,959
Speaker 1: southern Italy, we're making a flatbread topped with oil, garlic, onion, herbs,

313
00:19:35,160 --> 00:19:37,600
Speaker 1: and um. Small fisher or minced meat if you were fancy.

314
00:19:39,640 --> 00:19:42,320
Speaker 1: In the third century b c. Cato the Elder wrote

315
00:19:42,359 --> 00:19:44,480
Speaker 1: the First History of Rome, and in it he described

316
00:19:44,560 --> 00:19:47,800
Speaker 1: cout flat round of dough dressed with olive oil, herbs,

317
00:19:47,840 --> 00:19:52,040
Speaker 1: and honey, baked on stones. Plato also mentioned cakes made

318
00:19:52,040 --> 00:19:54,919
Speaker 1: of barley flour baked with cheese and olives, and it

319
00:19:55,000 --> 00:19:58,200
Speaker 1: was around this general time that Greek bakers were spreading

320
00:19:58,240 --> 00:20:02,440
Speaker 1: Egyptian bread making techniques through out the Mediterranean. Um levined

321
00:20:02,680 --> 00:20:05,840
Speaker 1: needed dough cooked in these out roofed ovens rather than

322
00:20:06,160 --> 00:20:09,879
Speaker 1: than over opened fire. Ah. Yes, then we get this

323
00:20:10,080 --> 00:20:13,919
Speaker 1: from Virgil's anneed beneath a shady tree, the hero spread

324
00:20:14,000 --> 00:20:16,760
Speaker 1: his table on the turf with cakes of bread, and

325
00:20:16,800 --> 00:20:19,800
Speaker 1: with his chiefs on forest fruits. He fed. They sate,

326
00:20:20,000 --> 00:20:24,959
Speaker 1: and not without the God's command. They're homely fair dispatched.

327
00:20:25,119 --> 00:20:28,080
Speaker 1: The hungry band invade their trenches next, and soon devour

328
00:20:28,240 --> 00:20:32,040
Speaker 1: to mend the scanty meal their cakes of flour. Scannys

329
00:20:32,040 --> 00:20:34,919
Speaker 1: this observed and smiling said, see we devoured the plates

330
00:20:34,920 --> 00:20:39,800
Speaker 1: on which we fed. Oh. Archaeologist found evidence of pizza

331
00:20:39,800 --> 00:20:43,120
Speaker 1: and the remains of Pompeii street stands where vendors sold

332
00:20:43,160 --> 00:20:48,320
Speaker 1: pizza bakeries, and pizza making tools. The word pizza first

333
00:20:48,320 --> 00:20:52,480
Speaker 1: shows up in N seven in Italy, and that first

334
00:20:52,520 --> 00:20:55,119
Speaker 1: mentioned um was in a list of donations due to

335
00:20:55,200 --> 00:20:58,720
Speaker 1: the Bishop of Naples Um from from domain tenants. It

336
00:20:59,119 --> 00:21:01,720
Speaker 1: this this list that twelve pizzas should be delivered to

337
00:21:01,800 --> 00:21:05,880
Speaker 1: him every Christmas and every Easter. Etymologists think it comes

338
00:21:05,880 --> 00:21:08,919
Speaker 1: from an old Italian word for point, and later it

339
00:21:08,960 --> 00:21:11,200
Speaker 1: evolved into an Italian word meaning to plug or to

340
00:21:11,320 --> 00:21:15,600
Speaker 1: pitch or clamp, and yeah, that's that's one suggestion. Other theories,

341
00:21:15,760 --> 00:21:18,120
Speaker 1: because there are a bunch of theories about this, are

342
00:21:18,200 --> 00:21:21,440
Speaker 1: that the modern word pizza evolved from a root meaning

343
00:21:21,480 --> 00:21:23,600
Speaker 1: cake or pie um, that the same root as the

344
00:21:23,640 --> 00:21:28,520
Speaker 1: Greek pita sort of makes sense, or that it evolved

345
00:21:28,560 --> 00:21:31,480
Speaker 1: from this Proto Germanic root for for a bite or

346
00:21:31,520 --> 00:21:34,200
Speaker 1: a morsel, which the word for which eventually became a

347
00:21:34,320 --> 00:21:41,080
Speaker 1: beso or piso um, or from another Greek word meaning congealed,

348
00:21:41,640 --> 00:21:46,200
Speaker 1: or or from other Latin words meaning either like decorated

349
00:21:46,600 --> 00:21:51,840
Speaker 1: or flattened. Lots of options. There are as a possibility

350
00:21:51,840 --> 00:21:53,960
Speaker 1: I think I think it was just a whole zeitgeist

351
00:21:54,720 --> 00:21:59,520
Speaker 1: of of of words that let us pizza. I wish

352
00:21:59,520 --> 00:22:07,840
Speaker 1: you listener could see. It's modern Italian for pie, which

353
00:22:07,880 --> 00:22:10,960
Speaker 1: makes saying pizza pie quite funny to me personally. Pipe

354
00:22:10,960 --> 00:22:17,200
Speaker 1: pie pie pie piepie, Share me too. Apicius's cookbook That's

355
00:22:17,200 --> 00:22:20,199
Speaker 1: Fun to Say included several recipes for a pizza, like

356
00:22:20,520 --> 00:22:23,879
Speaker 1: dish putting toppings on bread. Um. Many also came with

357
00:22:23,880 --> 00:22:29,240
Speaker 1: the instruction cool and snow and yeah, okay, when brick

358
00:22:29,280 --> 00:22:32,600
Speaker 1: evans were invented, flatbread was ideal because it was easier

359
00:22:32,640 --> 00:22:36,560
Speaker 1: to get in there. Then we skip ahead just a

360
00:22:36,640 --> 00:22:41,560
Speaker 1: little to the sixteenth century and the tomato arrives in Europe.

361
00:22:41,600 --> 00:22:44,240
Speaker 1: And now, if you listen to our tomato episode, you

362
00:22:44,359 --> 00:22:48,359
Speaker 1: know that the tomato was not super popular at first

363
00:22:48,480 --> 00:22:51,360
Speaker 1: because of that like canthropy thing. Yeah that it might

364
00:22:51,440 --> 00:22:55,680
Speaker 1: it's either poisonous or it might turn you into werewolf,

365
00:22:57,480 --> 00:23:00,880
Speaker 1: a dead wear wolf. Oh no, oh gosh, that would

366
00:23:00,920 --> 00:23:06,000
Speaker 1: be terribly immediately. Um, but this was kind of a

367
00:23:06,080 --> 00:23:09,879
Speaker 1: rich person thing. Poor people didn't have the option to discriminate.

368
00:23:09,880 --> 00:23:11,560
Speaker 1: And also they didn't run into the same problem with

369
00:23:11,560 --> 00:23:16,720
Speaker 1: their fancy silver ware not resting I'm sorry, tarnishing right

370
00:23:16,720 --> 00:23:20,480
Speaker 1: with the acid and tomato. So the tomato was seen

371
00:23:20,520 --> 00:23:23,960
Speaker 1: as this food for poor people. Another food on the

372
00:23:24,000 --> 00:23:26,840
Speaker 1: scene at the time mozzarella. It got its first known

373
00:23:26,840 --> 00:23:31,480
Speaker 1: mentioned in an Italian recipe book in fifteen seventy. In

374
00:23:31,560 --> 00:23:35,000
Speaker 1: the eighteenth century, Fernando the Fourth tast a chef at

375
00:23:35,000 --> 00:23:37,159
Speaker 1: his summer palace with whipping up some pizza and his

376
00:23:37,240 --> 00:23:42,240
Speaker 1: father's famous porcelain ovens. It was his wife's favorite. Chefs

377
00:23:42,280 --> 00:23:45,359
Speaker 1: and Naples started to experiment with tomatoes on their pizza

378
00:23:45,400 --> 00:23:48,240
Speaker 1: creations in the sixteenth century, and by the eighteenth century

379
00:23:48,600 --> 00:23:51,760
Speaker 1: pizza is a really popular food in Naples, especially in

380
00:23:51,800 --> 00:23:56,560
Speaker 1: the poorer areas. Visiting tourists and sailors really enjoyed it too,

381
00:23:56,880 --> 00:23:59,520
Speaker 1: um So, seeing a need to organize the pizza vendors

382
00:23:59,600 --> 00:24:03,479
Speaker 1: came to other to form the first pizzaria in eighteen thirty.

383
00:24:04,520 --> 00:24:07,800
Speaker 1: In eighteen eighty nine, a Naples pizza maker by the

384
00:24:07,840 --> 00:24:11,679
Speaker 1: name of Rafael Esposito made Umberto, the first King of

385
00:24:11,720 --> 00:24:14,960
Speaker 1: Italy and his wife, Queen Margarita di savoia Um, both

386
00:24:15,000 --> 00:24:18,040
Speaker 1: of whom were traveling and we're tired of French food,

387
00:24:18,040 --> 00:24:20,680
Speaker 1: which was kind of the like Reich, the in thing

388
00:24:20,760 --> 00:24:24,159
Speaker 1: to do for the people at the time, So he

389
00:24:24,200 --> 00:24:27,600
Speaker 1: made them three pizzas, one with the colors of Italy,

390
00:24:27,640 --> 00:24:31,359
Speaker 1: white mozzarella, green basil, and red tomato. And the Queen

391
00:24:31,520 --> 00:24:34,760
Speaker 1: liked this third one so much that she sent a

392
00:24:34,880 --> 00:24:38,040
Speaker 1: letter of thanks to the creator, and after that he

393
00:24:38,119 --> 00:24:41,679
Speaker 1: named it the Margharita. It was a hit, and it

394
00:24:41,760 --> 00:24:44,800
Speaker 1: spread throughout the country, and it endeared the queen to

395
00:24:44,880 --> 00:24:48,720
Speaker 1: her subjects, to most royalty would not openly dine not,

396
00:24:48,800 --> 00:24:52,720
Speaker 1: I mean much less praise so called peasant food. Oh sure,

397
00:24:54,000 --> 00:24:55,639
Speaker 1: And we need to talk about what was going on

398
00:24:55,720 --> 00:24:57,760
Speaker 1: in Italy at the time for a second, Okay, because

399
00:24:57,800 --> 00:25:00,840
Speaker 1: this isn't just like a charming story. No, that country

400
00:25:00,920 --> 00:25:06,200
Speaker 1: was in a tumultuous process of becoming that country um unification.

401
00:25:07,160 --> 00:25:10,440
Speaker 1: Naples had long been their own independent kingdom. The Queen

402
00:25:10,560 --> 00:25:14,959
Speaker 1: was traveling around the country trying to ease this process

403
00:25:15,000 --> 00:25:18,199
Speaker 1: of unification um. And so perhaps it's no coincidence that

404
00:25:18,240 --> 00:25:21,320
Speaker 1: she chose that pizza with the colors of the Italian flag.

405
00:25:21,520 --> 00:25:23,800
Speaker 1: I mean, perhaps it was her favorite, but it could

406
00:25:23,800 --> 00:25:28,280
Speaker 1: have also been hey like political like be like exactly,

407
00:25:28,560 --> 00:25:30,800
Speaker 1: And perhaps it's no coincidence that the chef made it

408
00:25:31,080 --> 00:25:34,399
Speaker 1: for her um and her stamp of approval made people

409
00:25:34,400 --> 00:25:38,480
Speaker 1: regarded as Italian, which was a big deal because Italy

410
00:25:38,680 --> 00:25:43,439
Speaker 1: was new Italian. What is italian um? So yeah, this

411
00:25:43,600 --> 00:25:48,040
Speaker 1: was This was a big moment in Italy's history and

412
00:25:48,040 --> 00:25:50,439
Speaker 1: also in the history of pizza, and prior to unification,

413
00:25:51,400 --> 00:25:54,120
Speaker 1: the rest of what is now Italy looked down upon

414
00:25:54,240 --> 00:25:59,800
Speaker 1: Naples as a poor port area and often derighted their food.

415
00:26:00,280 --> 00:26:03,600
Speaker 1: Samuel Morris, who was the inventor of the telegraph, described

416
00:26:03,720 --> 00:26:08,480
Speaker 1: pizza like this in one quote, species of the most

417
00:26:08,680 --> 00:26:12,960
Speaker 1: nauseating cake, covered over with slices of pomdora or tomatoes,

418
00:26:13,000 --> 00:26:15,639
Speaker 1: and sprinkled with little fish and black pepper, and I

419
00:26:15,720 --> 00:26:18,639
Speaker 1: know not what other ingredients. That all together looks like

420
00:26:18,680 --> 00:26:20,960
Speaker 1: a piece of bread that has been taken reeking out

421
00:26:20,960 --> 00:26:27,520
Speaker 1: of the sewer. Oh that is rude, right, Come on, yes,

422
00:26:28,040 --> 00:26:32,719
Speaker 1: I share your personal affront of this. I am Samuel Morris.

423
00:26:32,840 --> 00:26:35,439
Speaker 1: You you had a couple of good ideas, but you

424
00:26:35,480 --> 00:26:39,879
Speaker 1: didn't know from pizza, damn straight. At the dawn of

425
00:26:39,920 --> 00:26:43,760
Speaker 1: the twentieth century, the economic situation in Italy was quite poor,

426
00:26:43,920 --> 00:26:47,040
Speaker 1: and over four million Italians made the journey to the

427
00:26:47,160 --> 00:26:50,320
Speaker 1: United States. As Italian immigrants came over to the US,

428
00:26:50,520 --> 00:26:55,080
Speaker 1: they brought their cuisines with them, especially in cities like Philadelphia, Chicago,

429
00:26:55,200 --> 00:26:58,159
Speaker 1: and New York. Lombardies in New York City was the

430
00:26:58,240 --> 00:27:01,399
Speaker 1: first pizza restaurant to open in the United States, and

431
00:27:01,520 --> 00:27:05,120
Speaker 1: at the time pizzas were frequently called tomato pies. Oh yeah,

432
00:27:05,119 --> 00:27:08,080
Speaker 1: and that was in nineteen o five. A Neapolitan immigrant

433
00:27:08,119 --> 00:27:10,760
Speaker 1: by the name of Antonio Pero had started making pizza's

434
00:27:10,760 --> 00:27:13,239
Speaker 1: for Lombardies Grocery a couple of years back, and they

435
00:27:13,240 --> 00:27:16,600
Speaker 1: were so popular that they decided to open a whole shop. Yes,

436
00:27:16,840 --> 00:27:18,840
Speaker 1: and from what I understand it closed for a while.

437
00:27:18,840 --> 00:27:22,439
Speaker 1: What is open again? Still can't go. At first, pizza

438
00:27:22,480 --> 00:27:25,400
Speaker 1: vendors stuck largely to Italian neighborhoods, but it didn't take

439
00:27:25,480 --> 00:27:29,640
Speaker 1: long before they branched out, selling to traffic on nearby streets.

440
00:27:30,680 --> 00:27:34,320
Speaker 1: The word pizza, although spelled p i z z, appeared

441
00:27:34,359 --> 00:27:38,399
Speaker 1: in American newspapers as early as nineteen o three. America's

442
00:27:38,600 --> 00:27:42,320
Speaker 1: generally agreed on to be second pizzria. Joe's Tomato Pies

443
00:27:42,359 --> 00:27:45,199
Speaker 1: opened in Trenton, New Jersey, in nineteen ten or some

444
00:27:45,320 --> 00:27:49,640
Speaker 1: sources I saw nineteen twelve, and for a long time

445
00:27:49,720 --> 00:27:52,280
Speaker 1: pizza was looked down upon here in the United States

446
00:27:52,320 --> 00:27:56,600
Speaker 1: as dirty, disgusting and ethnic food for the poor. Um.

447
00:27:56,680 --> 00:28:00,640
Speaker 1: Just as Italians were discriminated discriminated against, so was their food.

448
00:28:00,640 --> 00:28:02,480
Speaker 1: And I remember and I can't find it. I tried

449
00:28:02,480 --> 00:28:04,000
Speaker 1: to find it, but there was this I think it

450
00:28:04,040 --> 00:28:05,359
Speaker 1: was the New York Times. Oh, I don't want to

451
00:28:05,359 --> 00:28:06,720
Speaker 1: call out the New York Times. It wasn't you. It

452
00:28:06,720 --> 00:28:10,720
Speaker 1: was a big publication, um. And there was an article

453
00:28:11,600 --> 00:28:16,520
Speaker 1: about like these gross foods and in it are all

454
00:28:16,600 --> 00:28:19,040
Speaker 1: of our like still fit like like like now they're

455
00:28:19,080 --> 00:28:21,680
Speaker 1: their favorite, our favorite foods. Like what are they doing

456
00:28:21,680 --> 00:28:24,800
Speaker 1: with this lasagna? Yeah? How gross can you get? It

457
00:28:24,840 --> 00:28:31,280
Speaker 1: was like spaghetti, apple pie, pizza, Like it wasn't mac

458
00:28:31,320 --> 00:28:33,719
Speaker 1: and cheese, but it was something approximating mac and cheese.

459
00:28:34,119 --> 00:28:40,120
Speaker 1: It's just strange now, um, but yeah, pizza was it? Yeah?

460
00:28:40,440 --> 00:28:46,040
Speaker 1: More and on board racism is real serious, it really is. Um.

461
00:28:46,160 --> 00:28:50,520
Speaker 1: What it turned the boat around is American soldiers returning

462
00:28:50,680 --> 00:28:53,080
Speaker 1: from World War Two and they brought back with them

463
00:28:53,440 --> 00:28:58,080
Speaker 1: a love of pizza. And this really catapulted pizza popularity

464
00:28:58,400 --> 00:29:01,440
Speaker 1: outside of Italian communities, um in the United States. And

465
00:29:01,480 --> 00:29:05,880
Speaker 1: another thing that helped were Italian celebrities like Frank Sinatra

466
00:29:06,080 --> 00:29:10,320
Speaker 1: singing pizza's praises literally yes, like Dean Martin with this

467
00:29:10,440 --> 00:29:13,560
Speaker 1: lyric and apologies in advance for the earworm. But when

468
00:29:13,560 --> 00:29:15,840
Speaker 1: the moon hits your eye like a big pizza pie,

469
00:29:16,320 --> 00:29:20,360
Speaker 1: that's a more um More and more pizzeria's started opening

470
00:29:20,400 --> 00:29:25,920
Speaker 1: across the country. In a returning soldier built the first

471
00:29:26,080 --> 00:29:30,640
Speaker 1: gas fired Baker's Pride Pizza oven, and tourism helped too.

472
00:29:30,680 --> 00:29:33,800
Speaker 1: It was cheaper than ever for Americans and other folks.

473
00:29:34,040 --> 00:29:36,320
Speaker 1: She traveled to Italy and try their food, and this

474
00:29:36,520 --> 00:29:41,880
Speaker 1: encouraged restaurants to offer more quote Italian food, which was

475
00:29:41,960 --> 00:29:45,760
Speaker 1: mostly what soldiers had brought back with them to their

476
00:29:45,800 --> 00:29:49,680
Speaker 1: home countries. That's what people envisioned Italian food to be

477
00:29:49,840 --> 00:29:52,200
Speaker 1: who are visiting, and pizza was a big part of that. So,

478
00:29:52,240 --> 00:29:56,440
Speaker 1: in a weird way, American tourism helped solidify pizza as

479
00:29:56,480 --> 00:30:00,720
Speaker 1: Italian and then they took it an americanized because that's

480
00:30:00,800 --> 00:30:07,200
Speaker 1: how we do. Yeah, it's a lot and let us

481
00:30:07,280 --> 00:30:12,719
Speaker 1: dish on the deep dish this style of pizza. And

482
00:30:12,760 --> 00:30:16,080
Speaker 1: I know if you would disagree with the usage of

483
00:30:16,120 --> 00:30:21,560
Speaker 1: pizza here allegedly goes back to and one Ike Suel,

484
00:30:21,720 --> 00:30:26,800
Speaker 1: a Texan looking for a heartier option at his Chicago pizzeria,

485
00:30:26,920 --> 00:30:29,200
Speaker 1: to set it apart. I love that. I love that,

486
00:30:29,320 --> 00:30:33,800
Speaker 1: the heartier option. This we'll do the trick. I had

487
00:30:33,840 --> 00:30:37,240
Speaker 1: one of the most dramatic conversations of my life over

488
00:30:37,320 --> 00:30:40,400
Speaker 1: deep dish pizza. What a comedy of errors that was. Like,

489
00:30:40,440 --> 00:30:42,480
Speaker 1: if you've got to choose a food to have a

490
00:30:42,560 --> 00:30:47,520
Speaker 1: dramatic conversation over, don't choose deep dish pizza. There's gonna

491
00:30:47,600 --> 00:30:52,920
Speaker 1: be cheese dripping oil everywhere, pizza sauce oozing just like

492
00:30:52,960 --> 00:30:57,760
Speaker 1: the tears and snapped down your face. It was not good,

493
00:31:00,040 --> 00:31:02,320
Speaker 1: like such a comforting food. That's why I think I

494
00:31:02,440 --> 00:31:09,640
Speaker 1: made that mistake. This will help carves and cheese. No, no, no, okay, Julie.

495
00:31:09,640 --> 00:31:13,400
Speaker 1: Not to thank you, You're welcome. Colorado's Rocky Mountain Pie

496
00:31:13,560 --> 00:31:16,160
Speaker 1: also got going around, this time with a wider crest

497
00:31:16,440 --> 00:31:19,240
Speaker 1: meant to be dipped in honey. Yeah, to make a dessert.

498
00:31:20,960 --> 00:31:23,920
Speaker 1: The first commercial pizza pie mix, Oh I did the

499
00:31:23,920 --> 00:31:27,800
Speaker 1: pizza pie thing, debuted in nineteen forty eight in Massachusetts,

500
00:31:28,560 --> 00:31:31,880
Speaker 1: um quote Roman pizza mix. It was called frozen Pizza

501
00:31:31,920 --> 00:31:34,080
Speaker 1: made its way into grocery stores a decade later, and

502
00:31:34,120 --> 00:31:36,320
Speaker 1: as we said in our Frozen Food episode, it's the

503
00:31:36,400 --> 00:31:41,640
Speaker 1: most popular frozen food in this country. Ye. Pillsbury went

504
00:31:41,680 --> 00:31:44,400
Speaker 1: on to purchase one of the first folks selling frozen pizza,

505
00:31:44,680 --> 00:31:49,200
Speaker 1: Totinos in nineteen seventy five for twenty million dollars. Huh wow.

506
00:31:50,280 --> 00:31:52,840
Speaker 1: And at first pizza was a very local thing. The

507
00:31:52,880 --> 00:31:56,719
Speaker 1: mozzarella was made fresh or brought locally, the tomato, sauce

508
00:31:56,720 --> 00:31:59,600
Speaker 1: and dough made in house. It was a popular option

509
00:31:59,640 --> 00:32:02,000
Speaker 1: for workers on their lunch break our friends hanging out

510
00:32:02,120 --> 00:32:06,720
Speaker 1: at bars. Um, Pizza is easily shared unless you're super hungry,

511
00:32:07,160 --> 00:32:10,480
Speaker 1: and I've been there certain Yeah. I had a friend

512
00:32:10,520 --> 00:32:13,440
Speaker 1: in college who was like, it's so convenient that pizzas

513
00:32:13,440 --> 00:32:17,440
Speaker 1: are single serving. I had a friend in college who

514
00:32:17,520 --> 00:32:22,200
Speaker 1: we notoriously would order one pizza, eat it all, look

515
00:32:22,240 --> 00:32:26,520
Speaker 1: at each other and order I don't know why we

516
00:32:26,560 --> 00:32:29,640
Speaker 1: didn't just like just order two pizzas, just except what

517
00:32:29,640 --> 00:32:31,200
Speaker 1: we were going to do. I think we always had

518
00:32:31,240 --> 00:32:33,280
Speaker 1: this idea of maybe this time will be better. No.

519
00:32:34,960 --> 00:32:37,480
Speaker 1: Pizza EA's were frequently twenty one and up at the time,

520
00:32:37,720 --> 00:32:39,200
Speaker 1: and they were a placed for people to hang out

521
00:32:39,240 --> 00:32:41,440
Speaker 1: that wasn't work our home, and I'm assuming by people

522
00:32:41,480 --> 00:32:46,800
Speaker 1: they mean men here. Um. And then along come the chains,

523
00:32:46,880 --> 00:32:50,720
Speaker 1: the pizza chains. The first Pizza Hut opened its doors

524
00:32:50,760 --> 00:32:54,160
Speaker 1: in Wichita, Kansas and nineteen fifty eight. Little Caesar's opened

525
00:32:54,200 --> 00:32:57,040
Speaker 1: in Michigan in nineteen sixty, and then in nineteen sixty one,

526
00:32:57,160 --> 00:33:00,560
Speaker 1: Domino's delivered their first pizza, also in Michigan. And these

527
00:33:00,640 --> 00:33:05,960
Speaker 1: chains changed our pizza escape forever. Um. Instead of local

528
00:33:06,000 --> 00:33:08,680
Speaker 1: stuff ingredients were made cheaply at central location and then

529
00:33:08,720 --> 00:33:12,440
Speaker 1: shipped to franchise ease off. The non chain pizzeria's couldn't

530
00:33:12,480 --> 00:33:17,800
Speaker 1: compete and ended up closing their doors. And here is

531
00:33:17,840 --> 00:33:20,680
Speaker 1: a Hawaiian pizza sidebar. This was the topic of a

532
00:33:20,680 --> 00:33:24,760
Speaker 1: couple discussions while we were recently in Hawaii. It was indeed, Um,

533
00:33:24,840 --> 00:33:27,400
Speaker 1: you may be shocked, but probably won't be to learn

534
00:33:27,480 --> 00:33:31,440
Speaker 1: that this pizza topped with pineapple and Canadian bacon did

535
00:33:31,480 --> 00:33:35,760
Speaker 1: not come out of Hawaii. No. A Greek man who

536
00:33:35,800 --> 00:33:38,720
Speaker 1: was living in Canada by the name of Sam Panapulo's

537
00:33:38,760 --> 00:33:41,360
Speaker 1: claims who had invented it in nineteen sixty two, when

538
00:33:41,400 --> 00:33:47,040
Speaker 1: America was writing high on the tiki trend. Makes sense, Yes, Um.

539
00:33:47,240 --> 00:33:51,440
Speaker 1: Carmela Vitale patented the package saver in nine five. And

540
00:33:51,520 --> 00:33:55,080
Speaker 1: those are those little mini three legged tables that keep

541
00:33:55,160 --> 00:33:57,840
Speaker 1: pizza boxes from collapsing. And you can see our delivery

542
00:33:57,840 --> 00:34:02,120
Speaker 1: episode for more on that. And then there are so

543
00:34:02,200 --> 00:34:06,160
Speaker 1: many Dominoes legends. Oh my goodness. Um thirty minutes our

544
00:34:06,240 --> 00:34:09,279
Speaker 1: last thing that went away officially in nine due to

545
00:34:10,640 --> 00:34:15,080
Speaker 1: again officially through conditions and weather. Um. The company settled

546
00:34:15,320 --> 00:34:19,280
Speaker 1: several cases out of court. Um. Tom Monahan, the founder

547
00:34:19,280 --> 00:34:22,000
Speaker 1: of Domino's Pizza, sold the chain in n for one

548
00:34:22,200 --> 00:34:26,640
Speaker 1: billion dollars. His next project involved creating an all Catholic

549
00:34:26,680 --> 00:34:32,439
Speaker 1: town in Florida that bands abortions, birth control, and pornography. Um. Yeah,

550
00:34:32,600 --> 00:34:35,800
Speaker 1: no where, I'm not retiring last Ira. It has thirty

551
00:34:35,880 --> 00:34:40,400
Speaker 1: thousand residents, including five thousand students. Alright, Dobino Sky. This

552
00:34:40,480 --> 00:34:47,000
Speaker 1: was on Snopes. Well. In Papa Murphy started the take

553
00:34:47,080 --> 00:34:50,319
Speaker 1: in bake pizza trend, where consumers buy freshly made, but

554
00:34:50,480 --> 00:34:54,600
Speaker 1: unbaked pizzas to cook at home. Okay. Also in ninety five,

555
00:34:54,719 --> 00:34:58,120
Speaker 1: Pizza Hut debuted the stuffed crust pizza. According to the

556
00:34:58,160 --> 00:35:01,640
Speaker 1: woman who developed it, want Patty Sidneyer, she got the

557
00:35:01,719 --> 00:35:05,400
Speaker 1: idea when this guy on a tasting panel reported that

558
00:35:05,440 --> 00:35:07,880
Speaker 1: he never eats the crust. He always gives it to

559
00:35:07,920 --> 00:35:11,440
Speaker 1: his dog. And then after that, it took three years

560
00:35:11,480 --> 00:35:14,400
Speaker 1: of development and of convincing the brass of the public

561
00:35:14,640 --> 00:35:18,520
Speaker 1: would be even vaguely interested. They were like, clearly, no

562
00:35:18,560 --> 00:35:20,200
Speaker 1: one is going to want this product, what are you

563
00:35:20,200 --> 00:35:25,040
Speaker 1: talking about? I know right. Early experiments involved wrapping sticks

564
00:35:25,040 --> 00:35:27,279
Speaker 1: of string cheese and dough, but both the cheese and

565
00:35:27,320 --> 00:35:29,560
Speaker 1: the dough had to be reworked to get the textures

566
00:35:29,600 --> 00:35:32,520
Speaker 1: and stability right. They rolled it out with a national

567
00:35:32,520 --> 00:35:35,680
Speaker 1: ad campaign that costs them forty five million dollars and

568
00:35:35,719 --> 00:35:43,440
Speaker 1: featured Donald and Ivana Trump. Wow, but intrigue later stuffed

569
00:35:43,440 --> 00:35:46,839
Speaker 1: crusted pizza intrigue. Later in the nineties of Brooklyn Night

570
00:35:47,160 --> 00:35:50,799
Speaker 1: sued Pizza Hut for a billion bucks for patent infringement.

571
00:35:50,840 --> 00:35:55,200
Speaker 1: He had a patented a stuffed crust pizza process. He

572
00:35:55,200 --> 00:35:57,200
Speaker 1: wound up losing the suit because Pizza Hut used a

573
00:35:57,239 --> 00:36:00,959
Speaker 1: different process to get the same outcome. I good news. Yeah.

574
00:36:02,440 --> 00:36:06,000
Speaker 1: On December ninth, two tho nine, the European Union named

575
00:36:06,160 --> 00:36:10,680
Speaker 1: Naples Neapolitan pizza part of Europe's culinary heritage. And puts

576
00:36:10,680 --> 00:36:13,960
Speaker 1: protection around it in place. Um it stipulates that only

577
00:36:14,000 --> 00:36:18,200
Speaker 1: San Marzano tomatoes and fresh buffalo mozzarella cheese be used.

578
00:36:18,680 --> 00:36:23,600
Speaker 1: The True Neapolitan Pizza Association only recognizes two types of

579
00:36:23,600 --> 00:36:29,160
Speaker 1: pizza as authentic Marinara and Margarita. To meet these standards,

580
00:36:29,239 --> 00:36:31,960
Speaker 1: the pie has to be round no more than thirteen

581
00:36:32,000 --> 00:36:34,600
Speaker 1: and three quarters inches in diameter, which made me laugh

582
00:36:34,640 --> 00:36:38,640
Speaker 1: and laugh and laugh. Tall pizza I mean relatively yeah

583
00:36:38,680 --> 00:36:41,839
Speaker 1: well yeah, um. The center must be less than one

584
00:36:42,040 --> 00:36:44,520
Speaker 1: tenth of an inch tall, crusts less than three fourth

585
00:36:44,600 --> 00:36:47,360
Speaker 1: of an inch thick, and completely hand kneaded, and it

586
00:36:47,360 --> 00:36:50,200
Speaker 1: has to use specific types of yeast, flower, salt, and tomatoes.

587
00:36:50,400 --> 00:36:53,399
Speaker 1: Thanks to host works for all of this info. Um.

588
00:36:53,440 --> 00:36:57,440
Speaker 1: The official Marinara pizza calls for extra virgin olive oil, tomato, garlic,

589
00:36:57,520 --> 00:37:00,600
Speaker 1: and marinara. And it's named after the fisherman's wife who

590
00:37:00,600 --> 00:37:02,840
Speaker 1: would cook the dish for her husband while he was

591
00:37:02,880 --> 00:37:11,080
Speaker 1: out fishing. Twenty marks when Major Chain started offering gluten

592
00:37:11,200 --> 00:37:14,160
Speaker 1: free pizza dough, and then on the other end in

593
00:37:14,960 --> 00:37:19,120
Speaker 1: we see things like the hot dog stuffed crust pizza. Yeah, y'all,

594
00:37:19,160 --> 00:37:22,400
Speaker 1: pizza just keeps one upping itself. Um. The ultimate stuffed

595
00:37:22,400 --> 00:37:26,000
Speaker 1: crust includes pepperoni, sausage, bacon, and cheese. Um. The stuffed

596
00:37:26,160 --> 00:37:28,880
Speaker 1: garlic knots pizza has like a row of garlic knots

597
00:37:28,960 --> 00:37:31,200
Speaker 1: around the edge that you can pull off. In the

598
00:37:31,239 --> 00:37:35,760
Speaker 1: Middle East and then Canada they debuted crown crust pizzas

599
00:37:35,840 --> 00:37:38,200
Speaker 1: and these if y'all have never seen one, it it

600
00:37:38,239 --> 00:37:41,720
Speaker 1: looks like the pizza is an amba that's sending off

601
00:37:42,120 --> 00:37:46,840
Speaker 1: nubbins all around its edge, and each nubbin of crust

602
00:37:47,160 --> 00:37:49,800
Speaker 1: contains a little bite of something like a tiny burger

603
00:37:49,840 --> 00:37:53,160
Speaker 1: patty topped with a tiny square cheese for cheese burger

604
00:37:53,160 --> 00:37:56,800
Speaker 1: crown crust pizza, or like a tan a chicken nugget. Um.

605
00:37:57,360 --> 00:38:00,120
Speaker 1: I don't know, I don't really understand it. Um, I

606
00:38:00,800 --> 00:38:05,600
Speaker 1: love the tenacity. Um. There was a Derito's crunchy crust

607
00:38:05,640 --> 00:38:10,040
Speaker 1: pizza in Australia and a cheesy Marmite stuffed crust pizza

608
00:38:10,160 --> 00:38:13,640
Speaker 1: in New Zealand. That sounds like a lot. I mean,

609
00:38:13,800 --> 00:38:16,080
Speaker 1: all of these are a lot, but I feel like

610
00:38:16,080 --> 00:38:18,719
Speaker 1: a little mermaid. That's the key is you use a

611
00:38:18,719 --> 00:38:22,279
Speaker 1: little Oh sure, yeah, I'm not sure. How much is it?

612
00:38:22,400 --> 00:38:25,480
Speaker 1: How much is involved. I don't think it's as much

613
00:38:25,480 --> 00:38:32,680
Speaker 1: as like they're like a yeah, oh my gosh, oh um. Yeah.

614
00:38:32,719 --> 00:38:38,239
Speaker 1: So lots of pizza innovation abounds, Yes, whether it was

615
00:38:38,320 --> 00:38:42,120
Speaker 1: needed or not, in abounds. I suspect it will continue.

616
00:38:43,480 --> 00:38:47,000
Speaker 1: But that about brings us to today. It does, and

617
00:38:47,040 --> 00:38:50,840
Speaker 1: it brings us to some pizza science. But first it

618
00:38:50,840 --> 00:38:52,680
Speaker 1: brings to one more quick break for a word from

619
00:38:52,680 --> 00:39:04,359
Speaker 1: our sponsor, and we're back. Thank you sponsored, Yes, thank you.

620
00:39:05,160 --> 00:39:09,600
Speaker 1: So there is a lot of science that goes into

621
00:39:09,680 --> 00:39:12,279
Speaker 1: making whatever kind of pizza it is that you are

622
00:39:12,320 --> 00:39:16,480
Speaker 1: going for. No judgment um, because the crust is probably

623
00:39:16,719 --> 00:39:22,719
Speaker 1: just flour, water, oil, salt, yeast, and sugar. Um. The

624
00:39:23,160 --> 00:39:27,160
Speaker 1: ratio of all of those things matters a whole lot. Um.

625
00:39:27,160 --> 00:39:29,520
Speaker 1: In a thinner crust situation, a little bit more oil

626
00:39:29,560 --> 00:39:32,920
Speaker 1: gives you a more tender bite, by the way, um,

627
00:39:33,000 --> 00:39:34,800
Speaker 1: and then you've got to work with that yeast. Pizza

628
00:39:34,920 --> 00:39:37,919
Speaker 1: is a leavened bread, so you're looking at proofing the dough,

629
00:39:38,160 --> 00:39:41,360
Speaker 1: letting the yeast eat sugars an excrete carbon dioxide and

630
00:39:41,440 --> 00:39:45,120
Speaker 1: flavor for some period of time. Longer times give the

631
00:39:45,120 --> 00:39:49,480
Speaker 1: final product more lift and stronger flavor. Very long times

632
00:39:49,640 --> 00:39:52,280
Speaker 1: may let lactic acid bacteria get in on the flavor

633
00:39:52,280 --> 00:40:00,200
Speaker 1: game too, if you're into that sort of thing. Yeast yeah. Um,

634
00:40:00,239 --> 00:40:02,520
Speaker 1: and the ways you bring the dough together and shape

635
00:40:02,520 --> 00:40:05,520
Speaker 1: it out matter a lot too. Um. Mixing and kneading

636
00:40:05,760 --> 00:40:09,800
Speaker 1: does will will prompt chains and even sheets of gluten, stretchy,

637
00:40:09,880 --> 00:40:12,640
Speaker 1: springy gluten to form as the proteins in the flower

638
00:40:12,920 --> 00:40:15,560
Speaker 1: interact with with the water that you've added. Uh. Some

639
00:40:15,560 --> 00:40:19,080
Speaker 1: pizzas are made to be spongey, some tender, some chewy,

640
00:40:19,120 --> 00:40:22,840
Speaker 1: some crispy, some flaky, or some combination of the above.

641
00:40:24,440 --> 00:40:29,280
Speaker 1: Oh yeah, And because people like pizza and it's fun,

642
00:40:29,360 --> 00:40:33,120
Speaker 1: there is a decent amount of published scientific research about

643
00:40:33,160 --> 00:40:37,920
Speaker 1: pizza that does not surprise me. Yeah. Co worker Ramsey,

644
00:40:37,960 --> 00:40:40,719
Speaker 1: he has this habit of leaving random we have one

645
00:40:40,719 --> 00:40:45,080
Speaker 1: of those peel day onion. He leaves random entries by

646
00:40:45,080 --> 00:40:46,919
Speaker 1: my desk. The first when he left by my desk

647
00:40:47,040 --> 00:40:52,520
Speaker 1: was drunk. Nutritionist recommend eating frozen pizza at three am.

648
00:40:56,640 --> 00:41:04,200
Speaker 1: Oh yeah, that's solid. Yeah. Other good studies perhaps, well,

649
00:41:04,239 --> 00:41:06,880
Speaker 1: maybe not a study, but but an equation. One mathematician

650
00:41:06,920 --> 00:41:10,560
Speaker 1: by the name of Eugenia Chang created an equation describing

651
00:41:10,840 --> 00:41:13,360
Speaker 1: the perfect amount of toppings to put on a pizza

652
00:41:13,440 --> 00:41:20,120
Speaker 1: based on the thickness of the dough, and a paraphysicists

653
00:41:20,239 --> 00:41:23,920
Speaker 1: published paper titled the Physics of Baking a Good Pizza,

654
00:41:24,640 --> 00:41:27,520
Speaker 1: where in this is going to be contentious for some

655
00:41:27,560 --> 00:41:30,040
Speaker 1: of y'all, I'm sorry, A good pizza was defined as

656
00:41:30,080 --> 00:41:33,280
Speaker 1: a class margharita made in a wood fired brick oven

657
00:41:33,760 --> 00:41:37,560
Speaker 1: in Rome. Like. To do this research, they consulted a

658
00:41:37,600 --> 00:41:44,960
Speaker 1: pizza allow which I love. Um, okay, so what they

659
00:41:45,040 --> 00:41:50,360
Speaker 1: broke this down using all of these thermodynamics equations and okay,

660
00:41:50,400 --> 00:41:53,399
Speaker 1: so what's what's going on in this in this type

661
00:41:53,400 --> 00:41:55,960
Speaker 1: of pizza oven is that, um, it's designed to get

662
00:41:56,120 --> 00:42:01,760
Speaker 1: really hot, about six five degrees fahrenheit, which is like Celsius.

663
00:42:01,800 --> 00:42:06,000
Speaker 1: And they're they're designed to to radiate that heat evenly

664
00:42:06,440 --> 00:42:09,799
Speaker 1: through the air inside. If you've never seen one of

665
00:42:09,840 --> 00:42:11,799
Speaker 1: these things, and you probably have, it's sort of like

666
00:42:11,840 --> 00:42:13,680
Speaker 1: a it's shaped sort of like a like a turtle.

667
00:42:14,480 --> 00:42:18,239
Speaker 1: Um and uh and and and the head portion of

668
00:42:18,239 --> 00:42:21,000
Speaker 1: the turtle is is sometimes a separate chamber, but sometimes

669
00:42:21,000 --> 00:42:24,279
Speaker 1: just a corner of the oven where the fire is

670
00:42:24,280 --> 00:42:28,239
Speaker 1: actually burning. And then um, the the flat floor and

671
00:42:28,280 --> 00:42:33,640
Speaker 1: the domed ceiling. I'm trying to I'm visually gesticulating around

672
00:42:33,640 --> 00:42:35,520
Speaker 1: the microphone. It's very silly. I don't know why I'm

673
00:42:35,560 --> 00:42:40,440
Speaker 1: doing this. You're helping. Okay, well that's that's what really counts.

674
00:42:40,480 --> 00:42:45,920
Speaker 1: I guess. Oh, you're welcome. Um. Uh then then the yeah.

675
00:42:46,000 --> 00:42:49,080
Speaker 1: So you've got flat brick on on the floor of

676
00:42:49,120 --> 00:42:53,120
Speaker 1: the oven and this domed ceiling and uh yeah, yeah.

677
00:42:53,160 --> 00:42:56,520
Speaker 1: The domed ceiling absorbs that heat from the fire and

678
00:42:56,680 --> 00:42:59,600
Speaker 1: slowly transfers it to the air, which transfers it in

679
00:42:59,680 --> 00:43:03,000
Speaker 1: turn to the pizza. UM. The brick flooring, meanwhile, transfers

680
00:43:03,040 --> 00:43:06,640
Speaker 1: heat to the crust directly. A good pizza in these

681
00:43:06,640 --> 00:43:10,120
Speaker 1: conditions is only cooked for two minutes. The crust is

682
00:43:10,160 --> 00:43:12,239
Speaker 1: so thin that that's all it needs. UM. If the

683
00:43:12,280 --> 00:43:15,120
Speaker 1: toppings need a little extra bit past that, that's when

684
00:43:15,120 --> 00:43:17,719
Speaker 1: the pizza maker will will slide their spade in and

685
00:43:17,800 --> 00:43:20,520
Speaker 1: lift the pizza up for maybe another thirty seconds. UM.

686
00:43:21,000 --> 00:43:23,000
Speaker 1: That's to give the crust a break from the direct

687
00:43:23,000 --> 00:43:25,800
Speaker 1: heat of the flooring. UM. The top of the pizza

688
00:43:26,040 --> 00:43:28,680
Speaker 1: receiving indirect heat will get up to about two d

689
00:43:28,800 --> 00:43:31,480
Speaker 1: and twelve fahrenheight, a hundred celsius and stay there. Um,

690
00:43:31,520 --> 00:43:34,759
Speaker 1: that's the temperature which water boils. Um. And so what's

691
00:43:34,760 --> 00:43:36,800
Speaker 1: happening here is that water content from the cheese and

692
00:43:36,840 --> 00:43:38,600
Speaker 1: the sauce is going to be steaming out and kind

693
00:43:38,600 --> 00:43:41,920
Speaker 1: of controlling the temperature right above the pizza. Um. But

694
00:43:42,000 --> 00:43:44,160
Speaker 1: the bottom of the pizza with that direct heat, will

695
00:43:44,200 --> 00:43:47,600
Speaker 1: heat all the way to about fahrenheit or two hundred

696
00:43:47,640 --> 00:43:53,919
Speaker 1: celsius as as it cooks. So the researchers figured all

697
00:43:53,960 --> 00:43:58,799
Speaker 1: of this out and again using thermodynamics, determined that in

698
00:43:58,800 --> 00:44:02,719
Speaker 1: a home electric oven, you can replicate these conditions by

699
00:44:02,719 --> 00:44:06,919
Speaker 1: baking your pizza for a hundred and seventy seconds at

700
00:44:07,120 --> 00:44:10,480
Speaker 1: four hundred and fifty fahrenheight a k a t thirty celsius,

701
00:44:10,800 --> 00:44:13,240
Speaker 1: adding a little bit of extra time if your toppings

702
00:44:13,239 --> 00:44:16,640
Speaker 1: have high water content, because as that water boils off,

703
00:44:16,960 --> 00:44:20,799
Speaker 1: the air in the oven will cool. Um yeah, necessitating

704
00:44:20,800 --> 00:44:24,360
Speaker 1: a few extra seconds. Oh man, I can't wait to

705
00:44:24,400 --> 00:44:30,160
Speaker 1: try that. More recommendations. Um, My very favorite food science

706
00:44:30,200 --> 00:44:33,400
Speaker 1: writer j Kenji Lopez Alt recommends um pre heating a

707
00:44:33,440 --> 00:44:37,640
Speaker 1: pan or preferably a slab of baking steel or of

708
00:44:37,840 --> 00:44:42,759
Speaker 1: baking ceramic too and thirty degrees fahrenheit. That's Um, that's

709
00:44:42,760 --> 00:44:46,080
Speaker 1: two twenty celsius and then baking your pizza on it

710
00:44:46,800 --> 00:44:52,440
Speaker 1: under the broiler for like a minute or two and

711
00:44:52,480 --> 00:44:57,160
Speaker 1: twenty seconds. Um. He also recommends resting your do in

712
00:44:57,200 --> 00:45:00,400
Speaker 1: the fridge for a full three to five days to

713
00:45:00,800 --> 00:45:03,840
Speaker 1: let the flavor and texture of the dough develop, with

714
00:45:03,880 --> 00:45:05,600
Speaker 1: the bonus of it also being more workable at that

715
00:45:05,600 --> 00:45:11,480
Speaker 1: point because those gluten's will be really well formed. Oh,

716
00:45:11,760 --> 00:45:14,239
Speaker 1: three to five days, I know, I have to plan

717
00:45:14,400 --> 00:45:17,239
Speaker 1: for this. Yeah. I've only tried to make pizza once

718
00:45:17,239 --> 00:45:19,719
Speaker 1: and it turned out okay. Yeah. Yeah, I've never made

719
00:45:19,719 --> 00:45:24,239
Speaker 1: it from scratch. It's the dough that yeah, I mean

720
00:45:24,400 --> 00:45:28,200
Speaker 1: maybe that's obvious. Yeah, yeah, I'm pretty intimidated by East

721
00:45:28,200 --> 00:45:30,800
Speaker 1: does even Like I like, I grew up making east

722
00:45:30,800 --> 00:45:34,319
Speaker 1: bread with my grandmother, but but I I never She

723
00:45:34,400 --> 00:45:36,640
Speaker 1: just did it so confidently, you know, like she didn't

724
00:45:36,680 --> 00:45:38,680
Speaker 1: really measure anything. She just kind of like threw all

725
00:45:38,680 --> 00:45:40,919
Speaker 1: the ingredients together and like she just had she knew

726
00:45:40,960 --> 00:45:44,120
Speaker 1: by feel and by like like vague sense of like, oh,

727
00:45:44,160 --> 00:45:46,240
Speaker 1: I've hung up this many shirts on the on the line,

728
00:45:46,760 --> 00:45:49,719
Speaker 1: so it's time to go like knock the bread down again.

729
00:45:50,239 --> 00:45:52,480
Speaker 1: Oh I love that kind of stuff. I'm very envious

730
00:45:52,520 --> 00:45:54,960
Speaker 1: of it. Yeah, yeah, you know she made it like

731
00:45:55,000 --> 00:45:57,320
Speaker 1: at least once a week for years and years, and

732
00:45:57,640 --> 00:46:00,440
Speaker 1: I I think it had like I think her teaching

733
00:46:00,440 --> 00:46:02,239
Speaker 1: me that way, I had sort of the opposite of

734
00:46:02,280 --> 00:46:06,480
Speaker 1: the intended effect, Like I was like, like, this is impossible.

735
00:46:07,000 --> 00:46:13,680
Speaker 1: I don't understand. I feel like there's a Disney movie there, like,

736
00:46:14,040 --> 00:46:21,160
Speaker 1: you know, you got to learn your own way. So cute,

737
00:46:22,239 --> 00:46:26,880
Speaker 1: this is um. We recently were at Atliana Food and

738
00:46:26,880 --> 00:46:29,520
Speaker 1: Wine and the second day we were there, I don't

739
00:46:29,560 --> 00:46:31,759
Speaker 1: think you were there. It's just me, and it really

740
00:46:31,760 --> 00:46:34,880
Speaker 1: cracked me up because there was I mean at sevent

741
00:46:34,920 --> 00:46:39,400
Speaker 1: d plus options of things to eat try and the

742
00:46:39,480 --> 00:46:42,840
Speaker 1: longest line was for a pizza that was making it

743
00:46:42,880 --> 00:46:44,799
Speaker 1: in this way like you could see them with the Yeah,

744
00:46:44,920 --> 00:46:48,040
Speaker 1: they had a portable oven. Yeah. And it cracked me

745
00:46:48,160 --> 00:46:50,440
Speaker 1: up because it was the longest line and everybody in

746
00:46:50,440 --> 00:46:53,040
Speaker 1: the line at some point would be like, it's just pizza.

747
00:46:53,080 --> 00:46:55,200
Speaker 1: I mean, we can get pizza, and then the other

748
00:46:55,239 --> 00:46:59,600
Speaker 1: person whoever they said that too, would remain silent. I

749
00:46:59,640 --> 00:47:04,080
Speaker 1: heard it many times and we all waited it out.

750
00:47:02,800 --> 00:47:07,479
Speaker 1: Oh God, and then it's gone. It's like a little

751
00:47:07,600 --> 00:47:13,960
Speaker 1: vite this second. But that's beautiful. It was you know,

752
00:47:14,800 --> 00:47:18,279
Speaker 1: yeah we do, we do, you know all all y'all

753
00:47:18,320 --> 00:47:20,520
Speaker 1: from other places, like right, and like let us know,

754
00:47:20,719 --> 00:47:24,000
Speaker 1: Like I can't, I kind of can't imagine. It's such

755
00:47:24,000 --> 00:47:26,520
Speaker 1: an ingrained part of American culture at this point. Yeah,

756
00:47:27,400 --> 00:47:30,480
Speaker 1: that I get confused when I hear about places that

757
00:47:30,760 --> 00:47:35,560
Speaker 1: don't have a whole lot of like cheap available pizza.

758
00:47:36,239 --> 00:47:40,160
Speaker 1: Yeah yeah, like um, or even really good pizza like

759
00:47:40,520 --> 00:47:45,279
Speaker 1: I remember UM growing up. I don't know how many

760
00:47:45,320 --> 00:47:48,840
Speaker 1: people remember accelerated reading, but it was like this point

761
00:47:48,840 --> 00:47:51,839
Speaker 1: based system and at the end of the year, you

762
00:47:51,840 --> 00:47:53,879
Speaker 1: were rewarded with a pizza party if you're number one.

763
00:47:54,600 --> 00:47:57,040
Speaker 1: I always wanted to get that pizza party, but like

764
00:47:57,120 --> 00:48:01,600
Speaker 1: that's the level of It's just it was a prize

765
00:48:01,840 --> 00:48:05,839
Speaker 1: in my from kindergarten on oh yeah yeah. And my

766
00:48:06,360 --> 00:48:09,920
Speaker 1: public libraries would and I and maybe still do, like

767
00:48:10,000 --> 00:48:12,760
Speaker 1: pizza Hutwood would team up had them and during summer

768
00:48:12,800 --> 00:48:15,719
Speaker 1: reading programs, UM give you like a coupon for a

769
00:48:15,760 --> 00:48:19,239
Speaker 1: free pizza if you read a certain number of books. Yeah, yeah,

770
00:48:19,400 --> 00:48:21,799
Speaker 1: we had that too. It's just a huge part and

771
00:48:21,800 --> 00:48:25,359
Speaker 1: we would love to hear from other listeners. Um not

772
00:48:25,520 --> 00:48:27,600
Speaker 1: in the United States or even in the United States,

773
00:48:27,719 --> 00:48:30,520
Speaker 1: like if you have a specific, yeah, very specific type

774
00:48:30,520 --> 00:48:33,960
Speaker 1: of pizza or toppings that go on it, or just

775
00:48:34,000 --> 00:48:36,439
Speaker 1: a memory or just some weird I mean, we won't

776
00:48:36,480 --> 00:48:39,759
Speaker 1: say no to any kind of pizza related email or

777
00:48:40,800 --> 00:48:44,480
Speaker 1: never never um. But that about brings us to the

778
00:48:44,600 --> 00:48:52,840
Speaker 1: end of this episode into see, we could have gotten

779
00:48:52,840 --> 00:48:55,400
Speaker 1: superproducer Andrew to just slow it down and been like,

780
00:48:57,280 --> 00:49:01,040
Speaker 1: but you know, we're trying to spare him some shave

781
00:49:01,120 --> 00:49:07,520
Speaker 1: off some seconds of his work face. Okay, so this

782
00:49:07,600 --> 00:49:11,879
Speaker 1: first one is pretty long, but I like all of it,

783
00:49:12,440 --> 00:49:16,200
Speaker 1: so let's just see how this goes. Samuel wrote, It's

784
00:49:16,200 --> 00:49:18,640
Speaker 1: amazing to me that the cookie Monster actually had a

785
00:49:18,680 --> 00:49:21,200
Speaker 1: cavity to swallow the cookies with, because from what I

786
00:49:21,239 --> 00:49:23,480
Speaker 1: can remember, they usually didn't make it into his mouth

787
00:49:23,680 --> 00:49:26,120
Speaker 1: but ended up falling down his front and onto the floor.

788
00:49:26,320 --> 00:49:30,240
Speaker 1: But anyway, just like with the words crisp, chips and fries,

789
00:49:30,320 --> 00:49:33,279
Speaker 1: the British once again are here to cause confusion and

790
00:49:33,360 --> 00:49:37,680
Speaker 1: distress to those across the pond by creating confusing, arbitrary

791
00:49:37,680 --> 00:49:41,880
Speaker 1: definitions for things. As you pointed out, the word cookie

792
00:49:42,239 --> 00:49:45,799
Speaker 1: is by no means simply equivalent for biscuit because we

793
00:49:45,880 --> 00:49:49,759
Speaker 1: use both words. But while for us all cookies are biscuits,

794
00:49:50,120 --> 00:49:54,160
Speaker 1: not all biscuits are cookies. Annoyingly, there also seemed to

795
00:49:54,200 --> 00:49:57,000
Speaker 1: be no hard and faster rules for what is and

796
00:49:57,040 --> 00:49:59,680
Speaker 1: what isn't a cookie. It's more just like something you

797
00:49:59,760 --> 00:50:02,480
Speaker 1: fee feel in your soul. Since I don't have a

798
00:50:02,560 --> 00:50:04,480
Speaker 1: laptop though I've come into the office at work, just

799
00:50:04,719 --> 00:50:07,640
Speaker 1: write this email, so I'll be damned if I don't

800
00:50:07,680 --> 00:50:11,279
Speaker 1: share my various strong opinions about cookies. In the UK,

801
00:50:11,800 --> 00:50:14,280
Speaker 1: what we think of as cookies tend to be softer

802
00:50:14,400 --> 00:50:17,560
Speaker 1: than biscuits and usually contain chocolate chips, small chunks of

803
00:50:17,600 --> 00:50:21,120
Speaker 1: caramel or nuts, but aren't necessarily covered in chocolate. So

804
00:50:21,239 --> 00:50:23,520
Speaker 1: something like a viscount, a wagon wheel or a tim

805
00:50:23,520 --> 00:50:25,479
Speaker 1: Tam no idea if you have these in the US,

806
00:50:25,520 --> 00:50:26,960
Speaker 1: but it's easy to google and see what I mean.

807
00:50:27,120 --> 00:50:29,000
Speaker 1: We do know what those are, and we have done

808
00:50:29,040 --> 00:50:33,520
Speaker 1: a tim Tam slam on social media. Um are all

809
00:50:33,640 --> 00:50:37,000
Speaker 1: not cookies, although arguably the last two are actually chocolate bars,

810
00:50:37,200 --> 00:50:41,600
Speaker 1: not even biscuits. Another crucial distinction between cookies and biscuits

811
00:50:41,800 --> 00:50:43,919
Speaker 1: is that cookies tend to be made with a looser dough,

812
00:50:44,120 --> 00:50:46,759
Speaker 1: which then spreads in the oven and then hardens when

813
00:50:46,800 --> 00:50:49,800
Speaker 1: it's cooled. Other biscuits, though, start out with a fairly

814
00:50:49,840 --> 00:50:52,680
Speaker 1: solid but still pliable though, which then goes firm in

815
00:50:52,719 --> 00:50:56,800
Speaker 1: the oven. When you google cookie, most of what comes

816
00:50:56,880 --> 00:50:59,719
Speaker 1: up are actually cookies, but using the rules of thumb

817
00:51:00,080 --> 00:51:04,480
Speaker 1: bread gingerbread with Scotty Viennese whirls, hobnobs, chocolate bourbons, java cakes.

818
00:51:04,880 --> 00:51:07,640
Speaker 1: Don't start the debate about whether these are cakes where

819
00:51:07,640 --> 00:51:12,359
Speaker 1: you don't have time. All of these not cookies. All

820
00:51:12,440 --> 00:51:15,880
Speaker 1: caps by the way, of course, especially for not in Britain.

821
00:51:15,960 --> 00:51:18,360
Speaker 1: I'm not going to correct anybody on what they like

822
00:51:18,560 --> 00:51:23,560
Speaker 1: to say. Um, you just gave me this platform and

823
00:51:23,600 --> 00:51:27,280
Speaker 1: I took advantage to spread my agenda. I've only recently

824
00:51:27,320 --> 00:51:29,400
Speaker 1: managed to do cookies properly, even though I can do

825
00:51:29,480 --> 00:51:33,080
Speaker 1: other kinds of biscuits like short bread, tweet and so on.

826
00:51:33,480 --> 00:51:35,400
Speaker 1: I mean, what came out of the oven was at

827
00:51:35,480 --> 00:51:38,600
Speaker 1: least recognizable, as I just didn't have the right amount

828
00:51:38,640 --> 00:51:41,400
Speaker 1: of bite to it. Too soft, basically cake. Here's what

829
00:51:41,480 --> 00:51:44,800
Speaker 1: I learned from my mistakes. A lot of my success

830
00:51:44,920 --> 00:51:47,719
Speaker 1: is purely down to leaving the dough overnight. Just like

831
00:51:47,760 --> 00:51:50,160
Speaker 1: Annie says, although I heard it from Jack first, I

832
00:51:50,200 --> 00:51:52,759
Speaker 1: did do so fair. Make sure you've already divided the

833
00:51:52,800 --> 00:51:54,799
Speaker 1: dough up first, because otherwise it can be tricky to

834
00:51:54,840 --> 00:51:58,520
Speaker 1: get even distribution across the baking train. Also, they can

835
00:51:58,560 --> 00:52:00,319
Speaker 1: come out of the fridge and go straight into the

836
00:52:00,320 --> 00:52:03,240
Speaker 1: oven if you have limited time, say if, for example,

837
00:52:03,440 --> 00:52:06,160
Speaker 1: you're on bake Off and Paul Hollywood is staring at

838
00:52:06,200 --> 00:52:09,160
Speaker 1: your workstation and you have only forty five minutes left

839
00:52:09,640 --> 00:52:12,799
Speaker 1: breathe put them in the freezer for twenty then bake

840
00:52:12,880 --> 00:52:14,920
Speaker 1: for whatever time you need and lead them to cool.

841
00:52:15,239 --> 00:52:17,400
Speaker 1: You won't get exactly the same texture as in the

842
00:52:17,440 --> 00:52:20,080
Speaker 1: fridge overnight, but your cookies will be more uniform than

843
00:52:20,120 --> 00:52:23,840
Speaker 1: just throwing them in the oven like a monster. Treat yourself.

844
00:52:24,080 --> 00:52:26,960
Speaker 1: Patience is a virtue. If I've said it once, I've

845
00:52:26,960 --> 00:52:32,520
Speaker 1: said it a thousand times. Brown you're butter, Use unsalted butter.

846
00:52:32,840 --> 00:52:35,319
Speaker 1: If you're making a cookie with very delicate flavors like

847
00:52:35,400 --> 00:52:37,799
Speaker 1: white chocolate and raspberry, don't brown more than half of

848
00:52:37,840 --> 00:52:40,959
Speaker 1: your better. If the recipe doesn't say to brown butter,

849
00:52:41,400 --> 00:52:43,560
Speaker 1: you will end up with less brown butter than the

850
00:52:43,560 --> 00:52:46,040
Speaker 1: recipe calls for. Because the water in the butter will evaporate,

851
00:52:46,280 --> 00:52:49,799
Speaker 1: so use more to commen sate. Pour the melted butter

852
00:52:49,840 --> 00:52:53,160
Speaker 1: into fifty fifty brown and white sugar. I can't talk

853
00:52:53,200 --> 00:52:55,920
Speaker 1: about the flour because flower is really different. Here. If

854
00:52:56,040 --> 00:52:58,920
Speaker 1: using eggs, I would only use one whole egg. I

855
00:52:58,920 --> 00:53:01,160
Speaker 1: would then add only the yoke of the second egg.

856
00:53:01,320 --> 00:53:03,440
Speaker 1: This is because the egg white is mostly liquid and

857
00:53:03,520 --> 00:53:05,800
Speaker 1: a very wet cookie dough will produce a hard cookie,

858
00:53:05,840 --> 00:53:09,239
Speaker 1: which I'm not into. There's this company in the UK

859
00:53:09,400 --> 00:53:12,840
Speaker 1: called Maryland Cookies, weirdly nothing to do with mid Atlantic states,

860
00:53:13,000 --> 00:53:16,560
Speaker 1: and their cookies are hardest rocks and gods don't buy them.

861
00:53:17,120 --> 00:53:20,759
Speaker 1: But I digress. After chilling the dough, using this combination

862
00:53:20,840 --> 00:53:23,399
Speaker 1: is going to make a really lovely texture which walks

863
00:53:23,400 --> 00:53:25,440
Speaker 1: the tight rope between having a bite and a snap

864
00:53:25,480 --> 00:53:27,759
Speaker 1: to it, but also chewy. I don't know. I think

865
00:53:27,760 --> 00:53:30,040
Speaker 1: it's magic. I'm sure someone will disagree with me on

866
00:53:30,080 --> 00:53:32,640
Speaker 1: anything I've said, but I just had their way in

867
00:53:32,719 --> 00:53:38,000
Speaker 1: and give my two cents. Thank you, Yes, especially for

868
00:53:38,040 --> 00:53:40,920
Speaker 1: going into work to type all that up. That is beautiful.

869
00:53:42,280 --> 00:53:47,319
Speaker 1: So many cookie thoughts. Yeah, giving a lot to think about. Yeah, yeah,

870
00:53:47,400 --> 00:53:50,000
Speaker 1: it's no, it's this level of opinion that I personally

871
00:53:50,040 --> 00:53:56,359
Speaker 1: appreciate the most, like like, come come on, I love

872
00:53:56,400 --> 00:54:01,000
Speaker 1: the like there are methods here, let us follow them.

873
00:54:01,040 --> 00:54:04,360
Speaker 1: I love the It's something you feel in your soul.

874
00:54:04,600 --> 00:54:07,239
Speaker 1: Oh yeah, yeah. When you were saying that, I was like, oh,

875
00:54:07,239 --> 00:54:09,279
Speaker 1: I have a lot of feelings about cookies in my soul.

876
00:54:09,440 --> 00:54:14,799
Speaker 1: That is where they all reside. It's true. It's true. Uh,

877
00:54:15,000 --> 00:54:17,880
Speaker 1: Rob wrote, when you were talking about the reception m R.

878
00:54:18,080 --> 00:54:19,960
Speaker 1: S received from troops in the field, I wanted to

879
00:54:20,000 --> 00:54:23,280
Speaker 1: give you an anecdote involving the Canadian version the individual

880
00:54:23,320 --> 00:54:26,680
Speaker 1: meal pack or i MP. For a number of years

881
00:54:26,680 --> 00:54:28,640
Speaker 1: in the nineteen nineties and early two thousands, I was

882
00:54:28,680 --> 00:54:31,319
Speaker 1: an instructor with the Royal Canadian Air Cadets, and one

883
00:54:31,320 --> 00:54:33,880
Speaker 1: of the courses I taught was Winter air Crew Survival.

884
00:54:34,440 --> 00:54:37,200
Speaker 1: The exercise involved taking a group of senior cadets into

885
00:54:37,239 --> 00:54:39,879
Speaker 1: the mountains in January from four pm Friday to four

886
00:54:39,920 --> 00:54:43,720
Speaker 1: pm Sunday. Each cadet had minimal gear and a single

887
00:54:43,880 --> 00:54:47,399
Speaker 1: supper i MP to last them forty eight hours. Each

888
00:54:47,440 --> 00:54:49,960
Speaker 1: cadet had their own preferences for that meal, but year

889
00:54:50,000 --> 00:54:54,719
Speaker 1: after year, the cabbage roll meal was universally hated, so

890
00:54:54,840 --> 00:54:56,960
Speaker 1: when it came time to distribute the imps, as I'm

891
00:54:57,000 --> 00:54:59,239
Speaker 1: just going to say, from now on, I had to

892
00:54:59,280 --> 00:55:02,919
Speaker 1: obscure the meal name on the outer packaging. Cadets would

893
00:55:02,960 --> 00:55:05,920
Speaker 1: often forego the cabbage roll and go without an entree

894
00:55:05,960 --> 00:55:09,359
Speaker 1: for the entire weekend. Of course, since the cadets are

895
00:55:09,360 --> 00:55:11,760
Speaker 1: between twelve and eighteen, they came up with a nickname

896
00:55:11,840 --> 00:55:15,439
Speaker 1: for the cabbage roll imp, the alien Fetus. It made

897
00:55:15,440 --> 00:55:18,200
Speaker 1: me chuckle to myself, but of course military decorum had

898
00:55:18,200 --> 00:55:23,040
Speaker 1: to prevail. I hope you enjoyed the story. Perhaps it's

899
00:55:23,080 --> 00:55:29,480
Speaker 1: time for the cabbage roll to uh, I don't know. Yeah,

900
00:55:29,560 --> 00:55:32,840
Speaker 1: if you can get a kid to to not eat

901
00:55:34,000 --> 00:55:37,480
Speaker 1: for two days instead of instead of taking the cabbage roll,

902
00:55:37,640 --> 00:55:41,399
Speaker 1: then yeah, that's an intense mm hmmm. Around that time,

903
00:55:41,400 --> 00:55:43,640
Speaker 1: oh man, I was I was eating like twice as

904
00:55:43,719 --> 00:55:45,360
Speaker 1: much as my dad was when I was that age.

905
00:55:45,400 --> 00:55:48,040
Speaker 1: I ate so much. Oh yeah, I did too. Yeah,

906
00:55:48,480 --> 00:55:52,399
Speaker 1: blows my mind looking back. Sure bones are hard to grow, man,

907
00:55:52,520 --> 00:55:55,600
Speaker 1: takes a lot of work, It's true, It's true. Gosh,

908
00:55:55,680 --> 00:55:58,680
Speaker 1: cabbage rolls. I know, I've heard of such things. I

909
00:55:58,680 --> 00:56:00,839
Speaker 1: don't think I've ever had one. I've had I don't

910
00:56:00,880 --> 00:56:03,360
Speaker 1: know if I've had the traditional type, but I've certainly

911
00:56:03,400 --> 00:56:10,319
Speaker 1: made a role with cabbages that outer like yeah, mm hmm.

912
00:56:11,320 --> 00:56:14,480
Speaker 1: Thoughts for a future episode perhaps anyway, yes, yes, anyway,

913
00:56:14,520 --> 00:56:16,719
Speaker 1: Thanks to both of them for writing in. If you

914
00:56:16,719 --> 00:56:19,000
Speaker 1: would like to write to us, you can. We would

915
00:56:19,000 --> 00:56:20,719
Speaker 1: love to hear from you. Our email is hello at

916
00:56:20,719 --> 00:56:23,680
Speaker 1: savorpod dot com. We're also on social media. You can

917
00:56:23,719 --> 00:56:26,919
Speaker 1: find us on Twitter, Facebook, and Instagram at savor pod.

918
00:56:27,040 --> 00:56:29,080
Speaker 1: We do hope to hear from you. Savor is a

919
00:56:29,080 --> 00:56:31,840
Speaker 1: production of iHeart Radio and Stuff Media. For more podcasts

920
00:56:31,840 --> 00:56:33,959
Speaker 1: from my Heart Radio, you can visit the iHeart Radio app,

921
00:56:34,120 --> 00:56:37,520
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

922
00:56:38,160 --> 00:56:40,800
Speaker 1: Thanks as always to our super producers Andrew Howard and

923
00:56:40,880 --> 00:56:43,120
Speaker 1: Dylan Fagan. Thanks to you for listening, and we hope

924
00:56:43,120 --> 00:56:44,680
Speaker 1: that lots more good things are coming your way.