1 00:00:08,280 --> 00:00:10,479 Speaker 1: Hello, and welcome to Savor Protection. I Heart Radio. I'm 2 00:00:10,520 --> 00:00:12,960 Speaker 1: Anny Reese and I'm Lauren Vogelbaum, and today we have 3 00:00:13,000 --> 00:00:19,279 Speaker 1: an episode for you about liquid Smoke. Yes, which is 4 00:00:19,840 --> 00:00:22,720 Speaker 1: a great name for a band, I think, Oh yeah, 5 00:00:23,360 --> 00:00:28,320 Speaker 1: one uh two. I had a complete misconception of what 6 00:00:28,360 --> 00:00:29,800 Speaker 1: this is, and it's one of those things that now 7 00:00:29,840 --> 00:00:31,080 Speaker 1: that I know what it is, I'm like, well, of 8 00:00:31,160 --> 00:00:32,919 Speaker 1: course that's what it is. Like, why did I think 9 00:00:32,960 --> 00:00:35,800 Speaker 1: it was something else? Basically I felt like it was 10 00:00:35,920 --> 00:00:44,280 Speaker 1: almost the equivalent of dry ice or something. Okay, Okay, 11 00:00:45,840 --> 00:00:49,320 Speaker 1: I don't know. I thought that it's in the name. 12 00:00:49,400 --> 00:00:55,800 Speaker 1: Actually it's fairly straightforward. Maybe I'm so used to it 13 00:00:55,920 --> 00:01:01,320 Speaker 1: not being forward. I guess that's fair. I guess that 14 00:01:01,480 --> 00:01:05,360 Speaker 1: based on um, you know, your personal experience out in 15 00:01:05,400 --> 00:01:07,959 Speaker 1: the world and certainly on the show, there's any number 16 00:01:08,000 --> 00:01:10,120 Speaker 1: of items that are not what they say on the label. 17 00:01:10,480 --> 00:01:15,040 Speaker 1: So yeah, yes, I also love that we're doing this 18 00:01:15,080 --> 00:01:18,640 Speaker 1: one right after Halloween. It feels kind of in the 19 00:01:18,640 --> 00:01:23,440 Speaker 1: Halloween vein sure, very very fall like wooden wood fire 20 00:01:23,560 --> 00:01:29,120 Speaker 1: smokes are a big part of my fall anyway, So yes, Um, 21 00:01:29,360 --> 00:01:35,120 Speaker 1: was there any particular impetus behind this one? Goodness. Um. So. 22 00:01:35,120 --> 00:01:37,880 Speaker 1: So one of the other shows that I do here 23 00:01:37,959 --> 00:01:41,080 Speaker 1: at I heeart Um called brain Stuff is a short 24 00:01:41,120 --> 00:01:46,240 Speaker 1: form science show. It airs every day, so I've done 25 00:01:46,760 --> 00:01:53,000 Speaker 1: like one thousand one episodes of it and I something 26 00:01:53,080 --> 00:01:58,040 Speaker 1: like that, and I'm constantly trolling the How Stuff Works. 27 00:01:58,200 --> 00:02:03,200 Speaker 1: Are trolling perhaps the how stuff Works website um for 28 00:02:03,200 --> 00:02:06,040 Speaker 1: for articles to pull to pull from and turn into 29 00:02:06,080 --> 00:02:08,080 Speaker 1: these scripts and turn into this podcast. It's a whole 30 00:02:08,240 --> 00:02:10,600 Speaker 1: deal that we have worked out with how Stuff Works. 31 00:02:11,160 --> 00:02:14,600 Speaker 1: And they have an article up on liquid smoke and 32 00:02:14,639 --> 00:02:17,400 Speaker 1: I was like, huh, and I was reading it and 33 00:02:17,440 --> 00:02:20,480 Speaker 1: I was like, now I'm curious. I want to learn 34 00:02:20,480 --> 00:02:22,800 Speaker 1: more about it. And so I brought it to you 35 00:02:22,840 --> 00:02:24,520 Speaker 1: and I was like, hey, Annie, tell me the history 36 00:02:24,560 --> 00:02:28,959 Speaker 1: of this thing. And I was like, oh wow, this 37 00:02:29,000 --> 00:02:33,800 Speaker 1: is not what I thought it was. All right, I 38 00:02:33,880 --> 00:02:37,440 Speaker 1: love it. Yeah, I I thought going into this, I 39 00:02:37,480 --> 00:02:41,919 Speaker 1: had like zero percent experience with liquid smoke. But now 40 00:02:41,960 --> 00:02:44,320 Speaker 1: that I've researched it, I realized that I do. I 41 00:02:44,400 --> 00:02:47,720 Speaker 1: just had no idea. Oh yeah, I've had it before. 42 00:02:47,919 --> 00:02:53,920 Speaker 1: Certainly you have, um yeah. I I don't think I 43 00:02:54,000 --> 00:02:56,560 Speaker 1: have a bottle currently, but it's definitely something that I 44 00:02:56,600 --> 00:02:59,400 Speaker 1: have stalked in my kitchen previously, and I'm not sure 45 00:02:59,400 --> 00:03:01,120 Speaker 1: why I don't have. I must have run out at 46 00:03:01,200 --> 00:03:05,040 Speaker 1: some point and it's never restocked. Um. Or maybe I 47 00:03:05,080 --> 00:03:07,200 Speaker 1: was moving at some point and realized that the bottle 48 00:03:07,200 --> 00:03:09,080 Speaker 1: that I had was like twenty years old because you 49 00:03:09,120 --> 00:03:11,760 Speaker 1: only ever used like a drop at a time, and 50 00:03:11,840 --> 00:03:17,320 Speaker 1: was like, maybe I'll just replace this after moving, and 51 00:03:17,360 --> 00:03:23,320 Speaker 1: then didn't. Um, but uh, but yeah, goodness. We have 52 00:03:23,680 --> 00:03:32,480 Speaker 1: previously done some episodes on uh barbecue certainly out in Nashville. Yes, 53 00:03:33,720 --> 00:03:38,880 Speaker 1: uh catch up here shares it often. Um. Yeah, I guess. 54 00:03:38,920 --> 00:03:42,760 Speaker 1: I guess many of our condiment related episodes, um, possibly 55 00:03:43,720 --> 00:03:47,480 Speaker 1: are like like, did we do an episode unprocessed cheese? 56 00:03:47,560 --> 00:03:51,800 Speaker 1: I don't remember? I think so, yeah, okay, cool. I 57 00:03:51,800 --> 00:03:53,880 Speaker 1: think we were pretty excited. You were pretty excited to 58 00:03:53,920 --> 00:03:56,880 Speaker 1: do that. I Oh, I always am. That's why I'm like, 59 00:03:57,040 --> 00:03:59,480 Speaker 1: I can't really separate out the times I've been excited 60 00:03:59,480 --> 00:04:12,440 Speaker 1: about says cheese. Too many to count, I understand. Um. So, 61 00:04:12,440 --> 00:04:16,080 Speaker 1: so does this bring us to our question? Yes, let's 62 00:04:16,120 --> 00:04:24,800 Speaker 1: get to it. Liquid smoke. What is it? Well? Uh, 63 00:04:25,000 --> 00:04:29,440 Speaker 1: liquid smoke is smoke from burning wood that has been 64 00:04:29,560 --> 00:04:34,880 Speaker 1: collected condensed into a liquid, filtered and bottled for use 65 00:04:34,960 --> 00:04:39,520 Speaker 1: as a flavoring in preservative in food. So if you've 66 00:04:39,560 --> 00:04:42,479 Speaker 1: ever like sat around a camp fire or a bonfire 67 00:04:42,520 --> 00:04:46,919 Speaker 1: and gone, gee, I wish I could bottle this, somebody did. Um, 68 00:04:46,920 --> 00:04:52,320 Speaker 1: it's it's it's like someone bottled smoke. I know, it's 69 00:04:52,400 --> 00:04:55,320 Speaker 1: so so wild to me. That sounds like something out 70 00:04:55,360 --> 00:05:01,560 Speaker 1: of a fairy tale. It's not. It's not that weird. 71 00:05:01,600 --> 00:05:03,559 Speaker 1: And we're going to get into the science of it. Um. 72 00:05:04,120 --> 00:05:08,400 Speaker 1: But but okay, uh, if if like any you you 73 00:05:08,480 --> 00:05:11,279 Speaker 1: don't feel like you've ever encountered this before, you probably 74 00:05:11,279 --> 00:05:13,600 Speaker 1: have because it's had a lot of processed foods. Um. 75 00:05:13,680 --> 00:05:16,559 Speaker 1: But yeah, Like, like when liquid smoke is applied to food, 76 00:05:16,720 --> 00:05:21,080 Speaker 1: it's not exactly like the sensory experience of the food 77 00:05:21,160 --> 00:05:24,440 Speaker 1: having been cooked by smoking. Um. Liquid smoke tends to 78 00:05:24,440 --> 00:05:28,040 Speaker 1: be a little less bitter or acrid um, a little 79 00:05:28,160 --> 00:05:31,480 Speaker 1: less powerful on the palate, a little bit less penetrative 80 00:05:31,680 --> 00:05:34,000 Speaker 1: unless you really take steps to like get it into 81 00:05:34,040 --> 00:05:36,760 Speaker 1: a food, which you can um. And of course, part 82 00:05:36,760 --> 00:05:38,359 Speaker 1: of what you get when you smoke a food is 83 00:05:38,480 --> 00:05:41,960 Speaker 1: texture from that food having been exposed to to to 84 00:05:42,040 --> 00:05:45,520 Speaker 1: low heat from the smoldering wood for probably a long time, 85 00:05:46,040 --> 00:05:49,400 Speaker 1: which can really break down connective tissue and make food 86 00:05:49,520 --> 00:05:52,320 Speaker 1: so tender. Um, and liquid smoke will not do that 87 00:05:52,720 --> 00:05:55,520 Speaker 1: on its own. Of course, you can cook food low 88 00:05:55,560 --> 00:05:57,960 Speaker 1: and slow and like a like a Dutch oven or 89 00:05:57,960 --> 00:06:00,200 Speaker 1: a croc pot or a souvie bath or something like 90 00:06:00,279 --> 00:06:03,039 Speaker 1: that for the texture, and then add a touch of 91 00:06:03,080 --> 00:06:06,600 Speaker 1: liquid smoke for the flavor. It's still not exactly the same. 92 00:06:07,120 --> 00:06:12,000 Speaker 1: Pit Masters, Please do not come for me, neither of 93 00:06:12,120 --> 00:06:17,800 Speaker 1: us preferably. Um. We understand you have strong opinions on this, 94 00:06:17,880 --> 00:06:20,840 Speaker 1: and we respect that absolutely. I want you to have 95 00:06:20,880 --> 00:06:23,120 Speaker 1: strong opinions about it, and then I want to eat 96 00:06:23,160 --> 00:06:28,279 Speaker 1: your barbecue like that do things that I want deeply. 97 00:06:30,400 --> 00:06:35,080 Speaker 1: Just I'm just saying, I'm just saying, um. But okay, 98 00:06:35,240 --> 00:06:40,000 Speaker 1: so um, smoke is super fascinating. Um, and the process 99 00:06:40,040 --> 00:06:45,040 Speaker 1: of turning it into a liquid is also super fascinating. Uh. 100 00:06:45,080 --> 00:06:47,440 Speaker 1: And let's go into that. Yeah. So, so to create 101 00:06:47,600 --> 00:06:51,279 Speaker 1: liquid smoke, you generally start by heating wood chips or 102 00:06:51,279 --> 00:06:55,520 Speaker 1: sawdust until they start to smolder and and smoke right. Um, 103 00:06:55,560 --> 00:06:59,479 Speaker 1: that the stage right before they produce actual fire. And 104 00:07:00,320 --> 00:07:03,600 Speaker 1: what happens when you heat something up until it's just 105 00:07:03,760 --> 00:07:07,200 Speaker 1: about to catch fire. Is that the stuff in it 106 00:07:07,320 --> 00:07:12,600 Speaker 1: starts undergoing thermal decomposition, which is the street name for 107 00:07:12,640 --> 00:07:16,880 Speaker 1: the physical process pyrolysis. Okay, uh you you know. You 108 00:07:16,880 --> 00:07:19,480 Speaker 1: you take a thing, you apply enough heat and it 109 00:07:19,520 --> 00:07:24,240 Speaker 1: starts breaking down into different other things. Yeah. And the 110 00:07:24,320 --> 00:07:28,120 Speaker 1: exact chemical composition of the wood in question, usually a 111 00:07:28,200 --> 00:07:32,480 Speaker 1: hardwood UM, plus the amount of moisture that contains is 112 00:07:32,520 --> 00:07:35,160 Speaker 1: going to affect the temperature at which the wood starts 113 00:07:35,200 --> 00:07:38,480 Speaker 1: breaking down, um, and how much smoke it produces, and 114 00:07:38,560 --> 00:07:43,280 Speaker 1: what compounds are in that smoke. You can collect that 115 00:07:43,320 --> 00:07:46,240 Speaker 1: smoke in a chamber, and if the chamber is relatively 116 00:07:46,280 --> 00:07:49,480 Speaker 1: cool and contain some water vapor, some of the stuff 117 00:07:49,480 --> 00:07:53,360 Speaker 1: in the smoke will condense and collect into this water 118 00:07:53,720 --> 00:07:56,960 Speaker 1: based liquid. And I know it sounds like magic, but 119 00:07:56,960 --> 00:07:58,960 Speaker 1: but but think about it this way. When you when 120 00:07:58,960 --> 00:08:03,480 Speaker 1: you smoke food over a fire, what you're doing is uh, 121 00:08:03,720 --> 00:08:10,400 Speaker 1: forcing the smoke to condense on the relatively cool food. Yeah. 122 00:08:11,080 --> 00:08:14,520 Speaker 1: So if you just get a chamber with some water 123 00:08:14,640 --> 00:08:17,560 Speaker 1: vapor in there, you're just forcing the smoke to collect 124 00:08:17,560 --> 00:08:21,080 Speaker 1: on the water instead of food. It's a very similar process. 125 00:08:23,560 --> 00:08:29,560 Speaker 1: M h. You sounds like you don't believe me. I do. 126 00:08:29,800 --> 00:08:35,480 Speaker 1: You're generally trustworthy. I don't know why. I'm just a 127 00:08:35,480 --> 00:08:40,240 Speaker 1: suspicious person. Generally trustworthy. I'm putting that on my business 128 00:08:40,240 --> 00:08:43,040 Speaker 1: card if I ever have one of those again, yes, 129 00:08:43,760 --> 00:08:47,760 Speaker 1: as you should, and then put my name under it. Contact. 130 00:08:51,559 --> 00:08:56,720 Speaker 1: You don't know who any rees is, well, well then 131 00:08:56,760 --> 00:08:59,079 Speaker 1: I don't know that I want to work with you. 132 00:09:00,320 --> 00:09:07,640 Speaker 1: I'll pick my cardbacks or end or madam. Uh uh. 133 00:09:07,760 --> 00:09:11,000 Speaker 1: Liquid smoke UM, alright, so so yeah, so so so 134 00:09:11,000 --> 00:09:14,120 Speaker 1: it's just smoke that's been collected basically, UM. But you 135 00:09:14,200 --> 00:09:17,280 Speaker 1: may have heard that smoke is bad for you, and 136 00:09:17,320 --> 00:09:21,720 Speaker 1: it is. Uh. That is why. After liquid smoke is collected, 137 00:09:21,840 --> 00:09:25,960 Speaker 1: it goes through a multi stage filtration process. UM. First, 138 00:09:26,040 --> 00:09:28,480 Speaker 1: it's usually allowed to settle for a few days. Some 139 00:09:28,559 --> 00:09:30,400 Speaker 1: of the compounds that you don't want are going to 140 00:09:30,480 --> 00:09:34,679 Speaker 1: settle right out. Then it's refined UM or or distilled 141 00:09:35,040 --> 00:09:37,560 Speaker 1: in order to remove more of the compounds that you 142 00:09:37,600 --> 00:09:40,439 Speaker 1: don't want. UM. It's a it's like a multi step 143 00:09:40,480 --> 00:09:43,800 Speaker 1: distillation process UM. And then it will be filtered to 144 00:09:43,880 --> 00:09:47,800 Speaker 1: remove more other compounds that you don't want UM, such 145 00:09:47,840 --> 00:09:52,719 Speaker 1: as known carcinogens like polycyclic aromatic hydrocarbons or p a H. 146 00:09:52,880 --> 00:09:55,120 Speaker 1: If you've ever heard that abbreviation. That's some of the 147 00:09:55,120 --> 00:09:56,840 Speaker 1: bad stuff in smoke. You don't really want it, so 148 00:09:56,880 --> 00:09:59,400 Speaker 1: they just take it out. And what you are left 149 00:09:59,440 --> 00:10:02,680 Speaker 1: with are a few groups of compounds that give liquid 150 00:10:02,679 --> 00:10:07,240 Speaker 1: smoke its color, its flavor, and it's functional properties UM, 151 00:10:07,320 --> 00:10:10,760 Speaker 1: all mixed into this watery base. UM. You can further 152 00:10:10,920 --> 00:10:14,160 Speaker 1: process that base to create oils or powders, and then 153 00:10:14,200 --> 00:10:16,800 Speaker 1: you can sell the liquid or oil or powder straight, 154 00:10:17,040 --> 00:10:19,839 Speaker 1: or you can further flavor and color them with stuff 155 00:10:19,920 --> 00:10:22,800 Speaker 1: like a vinegar and salt and sweeteners. Different brands will 156 00:10:22,840 --> 00:10:28,000 Speaker 1: do that. And I mentioned a functional properties and this 157 00:10:28,040 --> 00:10:31,640 Speaker 1: is fascinating because functionally liquid smoke can help fight food 158 00:10:31,640 --> 00:10:36,719 Speaker 1: borne pathogens UM. In this case pathogens meaning unfriendly bacteria 159 00:10:37,000 --> 00:10:43,760 Speaker 1: like Listeria, Salmonella, equali, and staff. So that's rad that's 160 00:10:43,800 --> 00:10:49,520 Speaker 1: so interesting yeah, UM. And furthermore, you can produce liquid 161 00:10:49,520 --> 00:10:52,520 Speaker 1: smoke products for a variety of different purposes. UM. Ones 162 00:10:52,559 --> 00:10:56,760 Speaker 1: with super mild flavors to write mostly help as anti microbials, 163 00:10:56,880 --> 00:11:00,280 Speaker 1: or ones with produced color and flavor that are used 164 00:11:00,360 --> 00:11:04,240 Speaker 1: to preserve the color in foods like raw tuna or salmon, 165 00:11:05,679 --> 00:11:11,000 Speaker 1: oh or even um, even liquid smokes that will like 166 00:11:11,240 --> 00:11:14,960 Speaker 1: help a food that they're treated with, um turn turn 167 00:11:15,040 --> 00:11:17,520 Speaker 1: that lovely golden brown when they're cooked. It helps Yah, 168 00:11:17,520 --> 00:11:23,160 Speaker 1: they may our reaction kick off. That's so fascinating, it is, 169 00:11:23,720 --> 00:11:26,640 Speaker 1: uh and all yeah, just just depending on depending on 170 00:11:27,040 --> 00:11:29,160 Speaker 1: what types of would you put in and how you 171 00:11:29,240 --> 00:11:33,079 Speaker 1: filter them. It's there's a lot of science there, and 172 00:11:33,200 --> 00:11:37,520 Speaker 1: um there's some really interesting research of of researchers like 173 00:11:37,600 --> 00:11:42,080 Speaker 1: kind of working backwards looking at these proprietary and patented 174 00:11:42,800 --> 00:11:46,080 Speaker 1: formulations and trying to figure out how it all works, 175 00:11:46,160 --> 00:11:50,800 Speaker 1: which just makes me so happy. Um. Anyway, yeah, uh. 176 00:11:50,920 --> 00:11:55,160 Speaker 1: Commercially speaking, UM, meat can be meat or or other 177 00:11:55,160 --> 00:11:59,160 Speaker 1: foods I suppose can be marinated or injected with liquid smoke, 178 00:11:59,600 --> 00:12:02,400 Speaker 1: and foods treated with these processes will be labeled as 179 00:12:02,440 --> 00:12:05,960 Speaker 1: smoke flavored or will have a liquid smoke or smoke 180 00:12:06,040 --> 00:12:11,040 Speaker 1: flavoring on the ingredient list. Um or this is another 181 00:12:11,120 --> 00:12:14,240 Speaker 1: thing I love. Liquid smoke can be vaporized in a 182 00:12:14,320 --> 00:12:24,440 Speaker 1: pressurized chamber to fake a smokehouse environment. What so you 183 00:12:24,480 --> 00:12:28,080 Speaker 1: can take you can take the collected water vapor that 184 00:12:28,240 --> 00:12:31,880 Speaker 1: contains the smoke, and you can vaporize it again, you 185 00:12:31,920 --> 00:12:35,280 Speaker 1: can like atomize it into a chamber, and if you 186 00:12:35,360 --> 00:12:38,400 Speaker 1: produce a food that way, it can just be labeled smoked. 187 00:12:40,760 --> 00:12:49,000 Speaker 1: What whoa, because it's like basically the equivalent of the 188 00:12:49,040 --> 00:12:55,560 Speaker 1: food having been smoked. Yeah. Wow, that's that's some chicken 189 00:12:55,559 --> 00:13:04,120 Speaker 1: and eggs stuff there my brain in this, at least 190 00:13:04,160 --> 00:13:06,040 Speaker 1: here in the United States. That's how that's how the U. 191 00:13:06,080 --> 00:13:09,439 Speaker 1: S d A or FDA labeling works. Um. But yeah, 192 00:13:09,640 --> 00:13:12,640 Speaker 1: so uh so, yeah, little liquid smoke is added right 193 00:13:12,640 --> 00:13:15,400 Speaker 1: to all kinds of processed foods, from ketchup to cheese, 194 00:13:15,520 --> 00:13:19,360 Speaker 1: is to impart a smoky flavor and color and also 195 00:13:19,640 --> 00:13:24,520 Speaker 1: help uh prevent microbial activity. Um. Of course, on a 196 00:13:24,520 --> 00:13:27,280 Speaker 1: personal level, you don't need to atomize your liquid smoke. 197 00:13:27,320 --> 00:13:31,160 Speaker 1: You can just put some into like a marinate or 198 00:13:31,200 --> 00:13:34,200 Speaker 1: a sauce or a dip or stew or dressing or 199 00:13:34,520 --> 00:13:36,720 Speaker 1: whatever recipe really to to add a little bit of 200 00:13:36,720 --> 00:13:39,440 Speaker 1: flavor and color. A little bit goes a long way. 201 00:13:41,440 --> 00:13:48,000 Speaker 1: Definitely approach with caution. That makes sense. That makes sense. Um, well, 202 00:13:48,000 --> 00:13:51,440 Speaker 1: I guess that brings us to the next question. What 203 00:13:51,880 --> 00:13:56,559 Speaker 1: about the nutrition. I can nearly guarantee that you are 204 00:13:56,600 --> 00:13:59,560 Speaker 1: not consuming enough to make a difference. Um, like a 205 00:13:59,600 --> 00:14:03,920 Speaker 1: whole roast would only call for like a quarter teaspoon, 206 00:14:05,400 --> 00:14:08,040 Speaker 1: which isn't much more than like a couple drops really, 207 00:14:08,520 --> 00:14:13,320 Speaker 1: So yeah, um, it can actually in that way really 208 00:14:13,360 --> 00:14:15,760 Speaker 1: help out in the cases of like if you if 209 00:14:15,800 --> 00:14:18,360 Speaker 1: you're on a diet that's low sodium or something like 210 00:14:18,400 --> 00:14:20,400 Speaker 1: that and you want to add flavor to foods, it 211 00:14:20,400 --> 00:14:23,160 Speaker 1: could be very helpful, um in that way. More on 212 00:14:23,200 --> 00:14:25,680 Speaker 1: the potential health effects later on. We've got a whole 213 00:14:25,720 --> 00:14:28,760 Speaker 1: section in the in the history section on that one, 214 00:14:28,800 --> 00:14:30,840 Speaker 1: so I just kind of skipped it here. But but 215 00:14:30,840 --> 00:14:34,680 Speaker 1: but basically it's safe to eat. Mm hmm. What did 216 00:14:34,720 --> 00:14:38,240 Speaker 1: you what did you use it in? Generally? Um? Yeah, 217 00:14:38,320 --> 00:14:42,280 Speaker 1: usually usually in a marinade. Um, or sometimes if I 218 00:14:42,320 --> 00:14:45,440 Speaker 1: wanted to get really funky with like with like a 219 00:14:45,520 --> 00:14:49,320 Speaker 1: salad dressing, like I add a drop to that. Um. 220 00:14:49,360 --> 00:14:52,760 Speaker 1: I think I used to make these, um, these double 221 00:14:52,840 --> 00:14:58,000 Speaker 1: chocolate bacon cookies. Uh. And sometimes you know, like like 222 00:14:58,640 --> 00:15:00,800 Speaker 1: depending on how I was feeling about the quality of 223 00:15:00,840 --> 00:15:03,280 Speaker 1: the bacon that I got, like if I had to, 224 00:15:03,480 --> 00:15:05,160 Speaker 1: you know, if I had to like slum it and 225 00:15:05,200 --> 00:15:07,800 Speaker 1: go for like you know, like regular bacon, like not 226 00:15:08,000 --> 00:15:11,520 Speaker 1: like the fancy stuff. Um, then I would add like 227 00:15:11,560 --> 00:15:15,800 Speaker 1: a drop a liquid smoke to the cookies. Oh that 228 00:15:15,840 --> 00:15:21,920 Speaker 1: sounds lovely goodness. Yeah. Um, we do have some numbers 229 00:15:21,960 --> 00:15:25,920 Speaker 1: for you. We do, we do. Um. So so after 230 00:15:26,240 --> 00:15:29,880 Speaker 1: all of that processing and filtering, there's still over four 231 00:15:30,000 --> 00:15:37,400 Speaker 1: hundred compounds and liquid smoke. Dang m okay um Vegan 232 00:15:37,440 --> 00:15:41,080 Speaker 1: shift Abbeth the brown test be for carrot bacon, featuring 233 00:15:41,080 --> 00:15:44,160 Speaker 1: thin strips of carrots coated in liquid smoke, among other things, 234 00:15:44,520 --> 00:15:49,120 Speaker 1: went viral on TikTok pretty recently. Yeah. Yeah, she air friedem. 235 00:15:49,760 --> 00:15:52,400 Speaker 1: The video has like three point seven million likes as 236 00:15:52,440 --> 00:16:00,320 Speaker 1: of today. I mean, I'm down right yeah. Acording to 237 00:16:00,400 --> 00:16:03,880 Speaker 1: Future Market Insights, the global liquid smoke market was valued 238 00:16:03,920 --> 00:16:11,240 Speaker 1: at sixty five million dollars and as a full of 239 00:16:11,280 --> 00:16:16,480 Speaker 1: the liquid smoke made was going to processed meat products. UM. 240 00:16:16,520 --> 00:16:19,240 Speaker 1: At the time, North America was using a little over 241 00:16:19,280 --> 00:16:22,200 Speaker 1: a third of the world's supply, with Europe not far behind, 242 00:16:22,680 --> 00:16:25,080 Speaker 1: but the market in Asia Pacific was growing the fastest. 243 00:16:25,880 --> 00:16:29,640 Speaker 1: Mm hmm. Well, it's got a lot of uses and 244 00:16:30,680 --> 00:16:34,760 Speaker 1: it also has a very interesting history. It does, okay, 245 00:16:35,040 --> 00:16:36,960 Speaker 1: and we are going to get into that after we 246 00:16:37,000 --> 00:16:38,600 Speaker 1: get back from a quick break for a word from 247 00:16:38,600 --> 00:16:51,440 Speaker 1: our sponsor. Then we're back. Thank you sponsor, Yes, thank you. Okay, 248 00:16:51,480 --> 00:16:56,120 Speaker 1: So please do not pick me go into a history 249 00:16:56,120 --> 00:17:03,240 Speaker 1: of smoking meat. Not today, not today. I won't. Don't 250 00:17:03,240 --> 00:17:09,240 Speaker 1: worry Annie, You're safe. You're safe today. I have come 251 00:17:09,280 --> 00:17:15,440 Speaker 1: for you later. Yes, but just no, humans have been 252 00:17:15,520 --> 00:17:19,240 Speaker 1: doing that in a variety of ways, variety of methods, 253 00:17:19,640 --> 00:17:23,960 Speaker 1: variety of reasons, um for a very very long time. Yes, 254 00:17:24,200 --> 00:17:28,320 Speaker 1: and the I I had a very similar feeling at 255 00:17:28,359 --> 00:17:31,400 Speaker 1: the top of the science section when I started doing 256 00:17:31,400 --> 00:17:33,920 Speaker 1: this research. I was like, oh, no, what have I done? 257 00:17:36,920 --> 00:17:41,040 Speaker 1: What have I done? Yes? I think if we that 258 00:17:41,080 --> 00:17:43,120 Speaker 1: could be a home Well I mean maybe not even 259 00:17:43,119 --> 00:17:45,080 Speaker 1: a minute. Here was a series, but I know we've 260 00:17:45,119 --> 00:17:48,080 Speaker 1: like toyed with doing barbecue before. And then it's just like, 261 00:17:48,119 --> 00:17:53,680 Speaker 1: so it's so big and so specific to certain regions. 262 00:17:52,560 --> 00:17:55,920 Speaker 1: Are yeah, yeah, you really have to talk to like 263 00:17:56,000 --> 00:17:59,320 Speaker 1: several experts from each region in order to cover it 264 00:17:59,359 --> 00:18:05,400 Speaker 1: appropriate name. Yes, So we will tackle that the later 265 00:18:05,520 --> 00:18:08,879 Speaker 1: dates in a later date. But today we are talking 266 00:18:08,880 --> 00:18:14,240 Speaker 1: about liquid smoke. Yes, yes, And according to most sources, 267 00:18:14,720 --> 00:18:19,520 Speaker 1: liquid smoke was invented in eight by a pharmacist by 268 00:18:19,520 --> 00:18:22,960 Speaker 1: the name of Ernest H. Wright in Kansas City, Missouri. 269 00:18:23,440 --> 00:18:26,520 Speaker 1: And for those of you who are familiar with brands 270 00:18:26,520 --> 00:18:31,720 Speaker 1: of liquid smoke, yes that right, which is funny because 271 00:18:31,760 --> 00:18:35,160 Speaker 1: you put that in and I was like, no, what right? 272 00:18:36,119 --> 00:18:39,159 Speaker 1: I don't know, But now I'm going to keep a 273 00:18:39,200 --> 00:18:41,520 Speaker 1: lookout now that I know what this is. Okay, it's 274 00:18:41,560 --> 00:18:43,520 Speaker 1: still one of the mains. It's still one of the 275 00:18:43,520 --> 00:18:47,240 Speaker 1: major brands on the market today. So it is yes, 276 00:18:46,840 --> 00:18:50,879 Speaker 1: yes um in an expert from the nine edition of 277 00:18:50,920 --> 00:18:54,320 Speaker 1: The Rotarian Right describes how he got the inspiration for 278 00:18:54,359 --> 00:18:56,359 Speaker 1: liquid smoke when he was working in a print shop 279 00:18:56,400 --> 00:19:00,840 Speaker 1: as a teen, and specifically, quote a drop of liquid 280 00:19:00,960 --> 00:19:05,040 Speaker 1: trickling down the stovepipe really just got his mind worrying 281 00:19:05,920 --> 00:19:09,800 Speaker 1: about this. And apparently this whole thing was something that 282 00:19:09,840 --> 00:19:13,119 Speaker 1: really stuck with him because ten years later after this 283 00:19:13,160 --> 00:19:15,720 Speaker 1: time at the print shop, he realized that when smoke 284 00:19:15,760 --> 00:19:20,000 Speaker 1: comes into contact with cold air, it condenses. So to 285 00:19:20,119 --> 00:19:22,320 Speaker 1: test the idea, he got some hickory wood, lit it 286 00:19:22,320 --> 00:19:26,200 Speaker 1: on fire, ran the smoke through a condenser, and collected 287 00:19:26,520 --> 00:19:30,280 Speaker 1: the droplets. He found that these droplets were a viable, 288 00:19:30,400 --> 00:19:35,080 Speaker 1: cheap and tasty alternative for smoking meat, and he coated 289 00:19:35,200 --> 00:19:38,159 Speaker 1: some ham with some of it and served it to 290 00:19:38,280 --> 00:19:42,640 Speaker 1: friends without their knowledge to arrive at that bet. Which 291 00:19:42,680 --> 00:19:45,080 Speaker 1: this is like the third time we've had an experiment 292 00:19:45,680 --> 00:19:54,160 Speaker 1: like this episodes. All right, and is um liquid smoke 293 00:19:54,280 --> 00:19:57,480 Speaker 1: is generally black, right, yeah, yeah, it's it's usually pretty 294 00:19:57,560 --> 00:20:00,639 Speaker 1: dark in color. Okay, Yeah, because that was kind of 295 00:20:00,640 --> 00:20:03,639 Speaker 1: a detailed people some sources put in. Some didn't was 296 00:20:03,640 --> 00:20:05,600 Speaker 1: whether or not in his memory it was just black 297 00:20:06,080 --> 00:20:08,359 Speaker 1: drop of liquid or not, but it seems like it was. 298 00:20:08,840 --> 00:20:10,560 Speaker 1: It can it can range from like a from like 299 00:20:10,560 --> 00:20:13,320 Speaker 1: a sepia brown to like a black sort of color 300 00:20:13,440 --> 00:20:15,959 Speaker 1: and um, and different brands will sometimes add like a 301 00:20:15,960 --> 00:20:20,679 Speaker 1: caramel coloring to it to make it browner or um. 302 00:20:20,840 --> 00:20:26,359 Speaker 1: But but yeah, yeah, okay, deep in color, deep in color, 303 00:20:26,520 --> 00:20:30,600 Speaker 1: all right. Um. In the early days of the discovery 304 00:20:30,600 --> 00:20:33,480 Speaker 1: of liquid smoke, it was used primarily as a preservative 305 00:20:33,480 --> 00:20:36,359 Speaker 1: and less as a way to add flavoring to food. 306 00:20:37,680 --> 00:20:40,720 Speaker 1: Much of Wright's business was in the South at this time. 307 00:20:40,840 --> 00:20:44,000 Speaker 1: Or farmers mostly smoke types of pork in order to 308 00:20:44,080 --> 00:20:47,160 Speaker 1: preserve the pork because they had a real issue when 309 00:20:47,160 --> 00:20:50,000 Speaker 1: it came to bugs laying eggs and pieces of meat 310 00:20:50,320 --> 00:20:53,040 Speaker 1: that they would hang up in the smokehouse, and smoking 311 00:20:53,080 --> 00:20:56,520 Speaker 1: meat was more of a necessity and less something done 312 00:20:56,520 --> 00:21:00,119 Speaker 1: for flavor. Um. In fact, smoking meats for taste was 313 00:21:00,200 --> 00:21:04,919 Speaker 1: fairly limited to camp fires or maybe the occasional summer barbecue. Again, 314 00:21:04,960 --> 00:21:09,680 Speaker 1: at this time, by marketing his product as a preservative 315 00:21:09,880 --> 00:21:13,560 Speaker 1: and a cheap one to prevent you know, these flies 316 00:21:13,560 --> 00:21:17,760 Speaker 1: from laying eggs in your meat. Right, made a lot 317 00:21:17,840 --> 00:21:20,720 Speaker 1: of money. And yes I didn't know this, but you 318 00:21:20,720 --> 00:21:25,320 Speaker 1: can see by the product to this day. Mm hmmmmmm. 319 00:21:26,400 --> 00:21:31,440 Speaker 1: In Dallas is Southern Mercury newspaper feature to quote from 320 00:21:31,440 --> 00:21:34,919 Speaker 1: a man advising against using a smokehouse in Texas, and 321 00:21:34,920 --> 00:21:38,880 Speaker 1: it went like this, I abominate the smokehouse in this country. 322 00:21:39,400 --> 00:21:41,639 Speaker 1: Flies are out all winter and will lay their eggs 323 00:21:41,640 --> 00:21:44,480 Speaker 1: on your meat. You cannot keep them out. No used 324 00:21:44,520 --> 00:21:47,639 Speaker 1: to try it. If you must have the smoke flavor, 325 00:21:47,720 --> 00:21:50,560 Speaker 1: you can get the liquid smoke and paint your meat 326 00:21:50,680 --> 00:21:55,119 Speaker 1: before you put it down. As someone who's struggling with 327 00:21:55,160 --> 00:22:00,760 Speaker 1: fruit flies right now, I can appreciate you, no legit. 328 00:22:01,400 --> 00:22:04,000 Speaker 1: It didn't take long for others to try to copy 329 00:22:04,080 --> 00:22:07,600 Speaker 1: right success, which wasn't very right ironic because the story 330 00:22:07,640 --> 00:22:10,760 Speaker 1: goes he refused to patent his product out of fear 331 00:22:10,840 --> 00:22:15,600 Speaker 1: that it would be copied if he patented it. Well, yep, 332 00:22:16,560 --> 00:22:19,760 Speaker 1: UM figure oh first founded in nineteen o four. UM 333 00:22:19,800 --> 00:22:21,760 Speaker 1: that it's a company that's now owned by the same 334 00:22:21,800 --> 00:22:24,720 Speaker 1: company that makes Crystal Hot sauce started producing their own 335 00:22:24,760 --> 00:22:28,600 Speaker 1: liquid smoke, as did Colgan or Cold Gin. Perhaps I'm 336 00:22:28,640 --> 00:22:34,600 Speaker 1: not sure. Yeah, UM first founded in Texas. UM also 337 00:22:34,640 --> 00:22:37,640 Speaker 1: started selling their own liquid smoke. UM and they were 338 00:22:37,680 --> 00:22:42,120 Speaker 1: also selling it in these early days, primarily as a preservative. 339 00:22:44,080 --> 00:22:48,800 Speaker 1: That being said, there were certainly people who were wary 340 00:22:48,960 --> 00:22:54,240 Speaker 1: of this product. A in Waco, Texas at A nine six. 341 00:22:54,840 --> 00:22:57,480 Speaker 1: I don't know what it is anyway, it is a liquid, 342 00:22:57,520 --> 00:22:59,520 Speaker 1: and they use it and put meat in it. Into 343 00:22:59,560 --> 00:23:06,800 Speaker 1: a certain extent, it is poisoness, Okay, goodness right right 344 00:23:06,960 --> 00:23:13,200 Speaker 1: himself addressed these complaints and narratives in that nine rotarian interview, UM, saying, 345 00:23:13,320 --> 00:23:15,480 Speaker 1: it is not easy to get people to abandon the 346 00:23:15,520 --> 00:23:17,720 Speaker 1: old way for the new, and it has been hard 347 00:23:17,760 --> 00:23:23,879 Speaker 1: to get people to take this liquid smoke seriously. Well, well, 348 00:23:23,960 --> 00:23:28,639 Speaker 1: indeed that did change a bit. UM with the proliferation 349 00:23:28,640 --> 00:23:32,679 Speaker 1: of American suburbia, complete with the backyard get togethers, and 350 00:23:32,720 --> 00:23:35,960 Speaker 1: barbecues in the nineteen fifties and sixties, which led to 351 00:23:36,000 --> 00:23:39,800 Speaker 1: this growing taste for smokier flavor, so not just as 352 00:23:39,800 --> 00:23:43,639 Speaker 1: a preservative, but also as a flavor that, along with 353 00:23:43,680 --> 00:23:47,440 Speaker 1: the preference for products of convenience at this time, shifted 354 00:23:47,480 --> 00:23:51,040 Speaker 1: Americans views of liquid smoke from this preservative only kind 355 00:23:51,040 --> 00:23:54,000 Speaker 1: of thing to something that belonged in their kitchens as 356 00:23:54,040 --> 00:23:57,879 Speaker 1: a flavoring agent. After the FDA deemed to the local 357 00:23:57,960 --> 00:24:00,760 Speaker 1: smoke as safe to eat in nineteen sixty, it didn't 358 00:24:00,760 --> 00:24:02,879 Speaker 1: take long for it to wind up in homes and 359 00:24:02,920 --> 00:24:09,680 Speaker 1: in products like ketchups, barbecue sauces, oysters, cheeses, and bacon. Later, 360 00:24:10,240 --> 00:24:13,240 Speaker 1: the cult favorite, which I guess just came out as 361 00:24:13,320 --> 00:24:20,520 Speaker 1: we're recording this again, the mic rib. It's mac rib 362 00:24:20,560 --> 00:24:24,879 Speaker 1: time again already. Heck, I am so confused by this 363 00:24:24,960 --> 00:24:26,840 Speaker 1: all mc rib thing. We'll have to come back and 364 00:24:26,880 --> 00:24:31,919 Speaker 1: revisit that one. Okay, definitely explain it to me, Lauren. 365 00:24:33,680 --> 00:24:38,800 Speaker 1: But yes, people would put it in all kinds of things, fish, eggs, dips, 366 00:24:39,040 --> 00:24:43,119 Speaker 1: sliced hot dogs. It was almost as commonly found in 367 00:24:43,160 --> 00:24:46,480 Speaker 1: American homes as ketchup at one point. Um and that 368 00:24:46,520 --> 00:24:49,480 Speaker 1: whole trend didn't really start to downturn until the eighties. 369 00:24:51,440 --> 00:24:54,800 Speaker 1: And you know, also, as we mentioned earlier and kind 370 00:24:54,800 --> 00:24:58,399 Speaker 1: of alluded to, uh, these days, this product has a 371 00:24:58,400 --> 00:25:02,960 Speaker 1: lot of detractors. Meat and barbecue lover Josh Ozerski wrote 372 00:25:02,960 --> 00:25:05,520 Speaker 1: in two thousand nine, liquid smoke is one of the 373 00:25:05,560 --> 00:25:10,000 Speaker 1: most revolting substances known to man and anathema to any 374 00:25:10,280 --> 00:25:17,840 Speaker 1: real cook. Wow. Yeah, many chefs see it's I don't 375 00:25:17,840 --> 00:25:20,280 Speaker 1: know if many is correct, but I think a decent 376 00:25:20,320 --> 00:25:22,680 Speaker 1: amount of chefs see it as a way of cheating 377 00:25:22,920 --> 00:25:30,040 Speaker 1: or lying. Yeah. The the article in Texas Monthly, um 378 00:25:30,080 --> 00:25:35,000 Speaker 1: that that that printed that quote UM, written by one 379 00:25:35,119 --> 00:25:39,200 Speaker 1: Daniel Vaughan, went on to say, in certain circles, using 380 00:25:39,200 --> 00:25:42,199 Speaker 1: the substitute is worse than deceptive, it's flat out cheating. 381 00:25:42,440 --> 00:25:46,600 Speaker 1: Even the most hardheaded, hug matic North Carolinian would agree 382 00:25:46,720 --> 00:25:50,120 Speaker 1: with a beef loving Texan that meat and fire are 383 00:25:50,119 --> 00:26:00,320 Speaker 1: the essence of barbecue. Oh that's some burn. Yeah. Yeah. 384 00:26:01,200 --> 00:26:07,000 Speaker 1: Also I love the word hog matic. That's amazing. That's amazing, 385 00:26:07,240 --> 00:26:11,159 Speaker 1: Thank you, thank you, Daniel von Um. The title of 386 00:26:11,200 --> 00:26:13,160 Speaker 1: that article in Texas Monthly, by the way, I believe 387 00:26:13,160 --> 00:26:17,680 Speaker 1: it was published in the title was liquid smoke colon 388 00:26:17,960 --> 00:26:22,679 Speaker 1: the instant coffee of barbecue. Yes, and there was a 389 00:26:22,720 --> 00:26:28,080 Speaker 1: picture of instant coffee and a lot of remarks about 390 00:26:28,160 --> 00:26:34,199 Speaker 1: like not appreciating the real thing. It was very it 391 00:26:34,320 --> 00:26:37,600 Speaker 1: was very intense, and I loved every every word of it. Um. 392 00:26:37,920 --> 00:26:42,359 Speaker 1: It was those strong opinions we mentioned earlier, that was 393 00:26:42,400 --> 00:26:48,240 Speaker 1: full of them. But yes, recently people and organizations have 394 00:26:48,359 --> 00:26:53,000 Speaker 1: been raising concerns about the health of liquid smoke. How 395 00:26:53,040 --> 00:26:56,920 Speaker 1: could impact health? Yeah, so okay, So there's a few 396 00:26:56,960 --> 00:27:00,520 Speaker 1: things going on here with this. Um. For in the 397 00:27:00,520 --> 00:27:04,520 Speaker 1: past several years, there's been some new research into compounds 398 00:27:04,600 --> 00:27:09,320 Speaker 1: in both smoke and in charred foods being bad for you. Um. 399 00:27:09,400 --> 00:27:14,639 Speaker 1: And that coupled with misinformation and misconceptions about what liquid 400 00:27:14,640 --> 00:27:19,280 Speaker 1: smoke is and how it's made, is kind of uh, 401 00:27:19,560 --> 00:27:22,119 Speaker 1: those two things are coming together to to have this 402 00:27:22,240 --> 00:27:26,119 Speaker 1: sort of non opinion that liquid smoke is bad for you. Again, 403 00:27:26,440 --> 00:27:29,760 Speaker 1: liquid smoke is filtered to remove maybe not all, but 404 00:27:29,760 --> 00:27:34,560 Speaker 1: but certainly some of the bad stuff. Um. So Like, 405 00:27:34,640 --> 00:27:38,080 Speaker 1: even though just smoking a piece of meat or a 406 00:27:38,119 --> 00:27:41,919 Speaker 1: carrot or whatever is technically more natural, liquid smoke is 407 00:27:41,960 --> 00:27:45,359 Speaker 1: almost certainly safer. Um. Yes, even though it is a 408 00:27:45,359 --> 00:27:50,320 Speaker 1: manufactured product. I know that that's counterintuitive to what our 409 00:27:50,960 --> 00:27:53,520 Speaker 1: our brains try to tell us about, like, oh, just 410 00:27:53,680 --> 00:27:58,280 Speaker 1: do the real thing like sometimes some sometimes the manufactured 411 00:27:58,320 --> 00:28:03,760 Speaker 1: thing is safer. UM. Second of all, starting around there 412 00:28:03,840 --> 00:28:06,760 Speaker 1: was some research into these groups of compounds that are 413 00:28:06,800 --> 00:28:10,480 Speaker 1: found in some plant based foods like tea and coffee 414 00:28:10,920 --> 00:28:14,919 Speaker 1: and liquid smoke UM, that are capable of damaging our DNA. 415 00:28:16,440 --> 00:28:22,240 Speaker 1: Don't panic, UM, it's super interesting. The researchers pointed out 416 00:28:22,520 --> 00:28:25,399 Speaker 1: that that some of this is probably due to the 417 00:28:25,440 --> 00:28:30,600 Speaker 1: like mammal deterring natural defense system that plants have UM 418 00:28:30,760 --> 00:28:33,720 Speaker 1: and in different ones like tough cellulose in stems that 419 00:28:33,760 --> 00:28:36,320 Speaker 1: we burn for liquid smoke, UM, the bitter tannins in 420 00:28:36,480 --> 00:28:39,760 Speaker 1: tea and coffee plants, and we are flat out ignoring 421 00:28:40,480 --> 00:28:46,840 Speaker 1: those natural defense systems when we eat and enjoy those plants. UM. Again, 422 00:28:47,080 --> 00:28:51,400 Speaker 1: don't panic. Though, further research has indicated that that stuff 423 00:28:51,400 --> 00:28:56,000 Speaker 1: and our saliva combined to and prevent damage from those compounds, 424 00:28:56,080 --> 00:28:59,760 Speaker 1: and further that ourselves probably have the capacity to adapt 425 00:28:59,800 --> 00:29:02,520 Speaker 1: to exposure to these compounds over the course of like 426 00:29:02,640 --> 00:29:06,600 Speaker 1: just a couple of weeks to inhibit further DNA damage. 427 00:29:07,000 --> 00:29:11,040 Speaker 1: UM implying that we co evolved with these plants to 428 00:29:11,200 --> 00:29:18,960 Speaker 1: handle their defense systems. I love that. Yeah, Tony doesn't. 429 00:29:18,960 --> 00:29:26,040 Speaker 1: We're like we're going to They're like, well, well yeah yeah, 430 00:29:26,040 --> 00:29:29,920 Speaker 1: because like the the initial the initial findings were, we're 431 00:29:29,960 --> 00:29:32,080 Speaker 1: like kind of panic inducing, which is why I'm like, 432 00:29:32,120 --> 00:29:34,280 Speaker 1: don't panic. But no, it was kind of like, yeah, 433 00:29:34,320 --> 00:29:38,200 Speaker 1: these these compounds are just as capable of damaging your 434 00:29:38,320 --> 00:29:43,560 Speaker 1: DNA as like chemotherapy treatment stuff, which is quite capable 435 00:29:43,600 --> 00:29:46,280 Speaker 1: of damaging your d NA. UM. But then it was like, 436 00:29:46,280 --> 00:29:50,040 Speaker 1: oh no, no, hold on, hold on, it's okay. Yeah, 437 00:29:50,440 --> 00:29:56,440 Speaker 1: so yes, uh, super interesting, don't panic. UM. And on 438 00:29:56,480 --> 00:29:59,440 Speaker 1: the other hand, in twenty eleven, UM a study came 439 00:29:59,480 --> 00:30:03,280 Speaker 1: out that found that liquid smoke made using rice hulls 440 00:30:03,520 --> 00:30:07,720 Speaker 1: instead of wood uh contained some compounds with potentially positive 441 00:30:07,720 --> 00:30:12,360 Speaker 1: benefits like antioxidants, anti allergens, and anti inflammatories. UM, and 442 00:30:12,440 --> 00:30:14,680 Speaker 1: liquid smoke produced like this would also helps solve the 443 00:30:14,680 --> 00:30:17,440 Speaker 1: problem of what the heck to do with rice hulls, 444 00:30:17,520 --> 00:30:20,200 Speaker 1: which often aren't put to use and of which the 445 00:30:20,320 --> 00:30:24,200 Speaker 1: rice industry worldwide produced some hundred thirty six million tons 446 00:30:24,240 --> 00:30:28,120 Speaker 1: per year at the time of the study. UH. Like 447 00:30:28,160 --> 00:30:30,160 Speaker 1: for for every pound of rice you produce, you produce 448 00:30:30,200 --> 00:30:33,880 Speaker 1: about like a fifth of a pound of hull. So yeah. 449 00:30:34,000 --> 00:30:36,800 Speaker 1: Um the wood, by the way to produce liquid smoke 450 00:30:37,520 --> 00:30:41,800 Speaker 1: is often a byproduct of the lumber industry, so also 451 00:30:41,840 --> 00:30:47,000 Speaker 1: a byproduct product. Yeah, I like that. That'd be cool. 452 00:30:47,200 --> 00:30:50,320 Speaker 1: Get these holes. What do you use yeah, ko of 453 00:30:50,440 --> 00:30:55,040 Speaker 1: the lumber industry, Get some liquid smoke, right, No, no, 454 00:30:55,920 --> 00:30:58,960 Speaker 1: get some good stuff out of it. Who knows? Yes, 455 00:31:00,640 --> 00:31:05,840 Speaker 1: I want to use it in a cocktail. Oh yeah, okay, 456 00:31:06,800 --> 00:31:10,680 Speaker 1: I will add to my list. I am going to experiment, 457 00:31:10,760 --> 00:31:12,880 Speaker 1: for sure. Although I do have a running joke because 458 00:31:12,880 --> 00:31:15,680 Speaker 1: there's certain items, like you said, use like a drop 459 00:31:15,720 --> 00:31:20,440 Speaker 1: out of time, you probably don't use it super often. Um, 460 00:31:20,480 --> 00:31:23,640 Speaker 1: So I joke I'm gonna be buried with my blue bottle, 461 00:31:23,920 --> 00:31:29,240 Speaker 1: my bottle to curus ow. I'll add the liquid smoke 462 00:31:29,320 --> 00:31:32,920 Speaker 1: to that list. Any with her blue curros, with her 463 00:31:33,000 --> 00:31:39,440 Speaker 1: little smoke, She loved them in her day. But I 464 00:31:39,480 --> 00:31:42,360 Speaker 1: want to lay a drop at a time a little 465 00:31:42,440 --> 00:31:48,360 Speaker 1: less time, for sure. But I'm excited. I'm excited to experiment. 466 00:31:48,880 --> 00:31:52,640 Speaker 1: Yeah yeah. And I do like the idea of like 467 00:31:52,720 --> 00:31:57,080 Speaker 1: using it with vegetables and stuff. Oh absolutely, yeah, yeah, yes, 468 00:31:57,280 --> 00:32:00,320 Speaker 1: all right, Well, that's about what we have to say 469 00:32:00,360 --> 00:32:04,120 Speaker 1: on liquid Smoke for now. It is. We do have 470 00:32:04,160 --> 00:32:06,160 Speaker 1: some listener mail for you, though, and we are going 471 00:32:06,200 --> 00:32:08,160 Speaker 1: to get into that after we get back from a 472 00:32:08,240 --> 00:32:19,720 Speaker 1: quick break for a word from our sponsor. And we're back. 473 00:32:19,720 --> 00:32:22,840 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 474 00:32:29,680 --> 00:32:34,400 Speaker 1: disappearing in a puff of smoke. Oh man, that's my favorite. 475 00:32:35,720 --> 00:32:41,640 Speaker 1: I won't call it bad decision, but interesting decision you 476 00:32:41,680 --> 00:32:46,040 Speaker 1: all have made in the Dungeons and Dragons campaign is 477 00:32:46,080 --> 00:32:49,560 Speaker 1: that you threw a bunch of smoke bombs at the enemy, 478 00:32:50,520 --> 00:32:52,800 Speaker 1: but then you couldn't see either, and you were in 479 00:32:52,800 --> 00:32:56,840 Speaker 1: a room with no real way out. I would like 480 00:32:56,880 --> 00:32:58,520 Speaker 1: to point out for the record that that was not 481 00:32:58,680 --> 00:33:02,360 Speaker 1: my character's decision. No, it was not. But it was 482 00:33:02,560 --> 00:33:06,840 Speaker 1: quite funny because it's not like I, as the villain 483 00:33:06,920 --> 00:33:09,239 Speaker 1: in this scenario, couldn't see either. So there was just 484 00:33:09,320 --> 00:33:14,600 Speaker 1: like a minute of flailing. Yeah, there was some genuine 485 00:33:14,600 --> 00:33:19,920 Speaker 1: confusion on both sides. Uh, it was very funny, it was. 486 00:33:20,840 --> 00:33:24,600 Speaker 1: I thought it was hilarious. I also because I was like, 487 00:33:25,400 --> 00:33:28,280 Speaker 1: because it wasn't just one smooth bomb, it was more 488 00:33:28,360 --> 00:33:34,360 Speaker 1: than one, and I was just like to clarify, Uh 489 00:33:34,680 --> 00:33:44,000 Speaker 1: now you cannot see either. There was a silence, yeah, 490 00:33:44,160 --> 00:33:47,880 Speaker 1: and then it was like, well, I guess not, let 491 00:33:47,960 --> 00:33:55,920 Speaker 1: us continue, try to hit it if you can, yeah, yeah, 492 00:33:56,160 --> 00:34:00,680 Speaker 1: and and being uh uh yeah, I'm playing I'm playing 493 00:34:00,680 --> 00:34:04,600 Speaker 1: a palattin character who who doesn't who mostly just hits 494 00:34:04,640 --> 00:34:08,440 Speaker 1: things with her halberd um. But so so I was like, well, 495 00:34:08,480 --> 00:34:10,520 Speaker 1: if I guess I'm just running into that cloud of 496 00:34:10,520 --> 00:34:18,759 Speaker 1: smoke now and attempting to hit something with this, and 497 00:34:19,280 --> 00:34:25,320 Speaker 1: you did it all worked out. It was just quite funny, 498 00:34:25,560 --> 00:34:34,920 Speaker 1: quite funny anyway. Anyway, Kim wrote, I'm a longtime listener 499 00:34:34,960 --> 00:34:37,560 Speaker 1: and happened to be an American living in the Netherlands. 500 00:34:38,200 --> 00:34:42,400 Speaker 1: I can indeed confirm that the cheese is pronounced howda 501 00:34:42,680 --> 00:34:45,279 Speaker 1: here with a guttural gh sound, which, yes, I know 502 00:34:45,320 --> 00:34:50,399 Speaker 1: I didn't do that, but I gave an attempt. Kim 503 00:34:50,400 --> 00:34:53,560 Speaker 1: continues at the beginning, Duch is a super difficult language 504 00:34:53,560 --> 00:34:55,719 Speaker 1: to speak for non natives, and I don't pretend that 505 00:34:55,760 --> 00:34:58,439 Speaker 1: I can say much of anything correctly, but of this, 506 00:34:58,719 --> 00:35:04,160 Speaker 1: I'm sure odocas is the best, and Kim put in 507 00:35:04,200 --> 00:35:08,000 Speaker 1: a pronunciation note pronounced odocast with a long oh like 508 00:35:08,120 --> 00:35:12,239 Speaker 1: and show. So thank you thanks for helping me learn 509 00:35:12,239 --> 00:35:14,359 Speaker 1: a bit more about my adopted home. And I can 510 00:35:14,400 --> 00:35:17,000 Speaker 1: totally recommend any of the local cheese museums if you too, 511 00:35:17,000 --> 00:35:24,560 Speaker 1: ever visit so many cheese samples so little ji. Yes, 512 00:35:24,880 --> 00:35:30,120 Speaker 1: I'm vibrating with excitement about this. She literally is folks. 513 00:35:30,160 --> 00:35:33,600 Speaker 1: So that sounds so great. Oh my goodness that she 514 00:35:33,920 --> 00:35:41,600 Speaker 1: is experienced. Uh goodness, yeah, oh gonna. I I'm forgetting 515 00:35:41,680 --> 00:35:44,960 Speaker 1: the humans name. But someone wrote in on Twitter like, oh, 516 00:35:44,960 --> 00:35:46,960 Speaker 1: I'm so excited. I just saw that you guys are 517 00:35:47,040 --> 00:35:50,040 Speaker 1: doing a gooda episode and then like thirty minutes later 518 00:35:50,200 --> 00:35:53,600 Speaker 1: like not even like like kind of immediately afterwards was like, yeah, 519 00:35:53,680 --> 00:35:57,000 Speaker 1: it's definitely pronounced like this, and I was like, heck, 520 00:35:57,080 --> 00:36:03,560 Speaker 1: well no, but thank you, thank you seriously. Pronunciation notes 521 00:36:03,600 --> 00:36:08,000 Speaker 1: are always always always welcome. Yes, yes, for sure, uh 522 00:36:08,160 --> 00:36:11,080 Speaker 1: Fain wrote, I just wanted to write in to request 523 00:36:11,080 --> 00:36:13,560 Speaker 1: a topic and say thank you for the podcast. There's 524 00:36:13,560 --> 00:36:17,000 Speaker 1: something incredibly satisfying about learning facts, numbers and the origin 525 00:36:17,080 --> 00:36:19,839 Speaker 1: story of foods. I've honestly gotten a little addicted to it. 526 00:36:20,480 --> 00:36:22,520 Speaker 1: I just listened to the horse Chat, a podcast and 527 00:36:22,680 --> 00:36:25,040 Speaker 1: reminded me of my time in Spain. Don't worry you 528 00:36:25,080 --> 00:36:29,719 Speaker 1: guys killed the pronunciations. Yes, yes, anyways, I'm in a 529 00:36:29,760 --> 00:36:31,960 Speaker 1: Spanish class right now and I was going to give 530 00:36:32,000 --> 00:36:34,239 Speaker 1: a presentation on top us, which I'm sure you know 531 00:36:34,280 --> 00:36:36,280 Speaker 1: what they are, but if you don't, they're small portions 532 00:36:36,280 --> 00:36:40,240 Speaker 1: of savory Spanish dishes served at bars, usually with alcoholic beverages. 533 00:36:40,840 --> 00:36:42,880 Speaker 1: I was hoping you had made one because I totally 534 00:36:42,920 --> 00:36:45,200 Speaker 1: would have stolen all your research on it for my project. 535 00:36:45,840 --> 00:36:48,640 Speaker 1: Just kidding, but now I know the reality of these 536 00:36:48,680 --> 00:36:52,120 Speaker 1: food rabbit holes and the difficulty of finding legitimate sources. 537 00:36:52,200 --> 00:36:55,840 Speaker 1: So much respect to YouTube for consolidating all that information 538 00:36:55,920 --> 00:36:59,160 Speaker 1: into a single podcast. I already made the presentation, but 539 00:36:59,200 --> 00:37:01,799 Speaker 1: my request still stands for tap Us being one of 540 00:37:01,800 --> 00:37:06,200 Speaker 1: the upcoming episodes. I want to see what else I missed. Well, 541 00:37:06,239 --> 00:37:10,760 Speaker 1: thank you, that's very kind. Yes, and feel free to steal. 542 00:37:11,640 --> 00:37:16,080 Speaker 1: Oh goodness, yeah yeah, um oh man, yeah. I wish 543 00:37:16,120 --> 00:37:18,239 Speaker 1: we still had a website with like a blog where 544 00:37:18,280 --> 00:37:21,960 Speaker 1: it was easy to put up links to the articles 545 00:37:22,000 --> 00:37:23,920 Speaker 1: that we've read for all of this. UM. If you 546 00:37:23,960 --> 00:37:26,759 Speaker 1: ever have a curiosity about a specific source, always feel 547 00:37:26,760 --> 00:37:29,160 Speaker 1: free to write in UM and tap us. Oh my goodness, 548 00:37:29,200 --> 00:37:31,080 Speaker 1: I love a tap us. Um. I know that that's 549 00:37:31,120 --> 00:37:37,640 Speaker 1: not the correct tense of that, but yeah, yes, that's uh. 550 00:37:37,719 --> 00:37:41,080 Speaker 1: One of the types of restaurants that I really miss 551 00:37:41,320 --> 00:37:46,760 Speaker 1: having an in restaurant experience of is Tapa style dining. Yes, 552 00:37:47,680 --> 00:37:51,000 Speaker 1: me as well, because I want to try everything. Yeah, 553 00:37:51,280 --> 00:37:55,479 Speaker 1: but I need the space to try everything. Yeah. Oh 554 00:37:55,520 --> 00:37:57,560 Speaker 1: and so right, so just get like a lot of 555 00:37:57,600 --> 00:38:02,919 Speaker 1: friends and uh so much good Spanish wine. Spanish wine 556 00:38:02,960 --> 00:38:05,719 Speaker 1: is kind of my favorite anyway. They like a lot 557 00:38:05,719 --> 00:38:08,759 Speaker 1: of the places in town have like live bands all 558 00:38:08,760 --> 00:38:13,480 Speaker 1: the time. It's it's so nice. It is nice. I 559 00:38:13,560 --> 00:38:18,680 Speaker 1: do miss top us maybe one day soon. Another thing 560 00:38:18,719 --> 00:38:22,400 Speaker 1: to add to the list, both our list of stuff 561 00:38:22,400 --> 00:38:27,800 Speaker 1: to do and our episode list to eventually tackle. Yes, 562 00:38:28,760 --> 00:38:31,759 Speaker 1: thank you to both of those listeners for writing in. 563 00:38:32,320 --> 00:38:34,359 Speaker 1: If you would like to write to us, we would 564 00:38:34,360 --> 00:38:37,520 Speaker 1: love to hear from you. Our email is Hello at 565 00:38:37,520 --> 00:38:40,400 Speaker 1: favorite pods dot com. We're also on social media. You 566 00:38:40,440 --> 00:38:43,640 Speaker 1: can find us on Twitter, Facebook, and Instagram at saver 567 00:38:43,760 --> 00:38:46,200 Speaker 1: pod and we do hope to hear from you. Saver 568 00:38:46,400 --> 00:38:48,800 Speaker 1: is production of iHeart Radio. For more podcasts from my 569 00:38:48,840 --> 00:38:51,040 Speaker 1: Heart Radio, you can visit the I Heart Radio app 570 00:38:51,200 --> 00:38:54,840 Speaker 1: Apple Podcasts or wherever you listen to your favorite shows. 571 00:38:55,360 --> 00:38:58,640 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 572 00:38:58,880 --> 00:39:00,600 Speaker 1: Thanks to you for listening, and we hope that lots 573 00:39:00,640 --> 00:39:10,080 Speaker 1: more good things are coming your way. H