WEBVTT - Dope Labs Archives: The Cookout – Lab 012 0:00:00.440 --> 0:00:03.680 So we just wrapped up Pride Month and Black Music 0:00:03.720 --> 0:00:06.359 Month and we were able to give you some very 0:00:06.400 --> 0:00:10.920 special episodes that we loved. But this week we're taking 0:00:10.920 --> 0:00:13.399 a break, but we're not gonna leave you empty eared. 0:00:13.760 --> 0:00:16.720 We are bringing back one of our favorite labs from 0:00:16.800 --> 0:00:20.079 semester one. This one is called the Cookout. Now, you know, 0:00:20.160 --> 0:00:22.520 me and TT love to eat, so we're bringing you 0:00:22.600 --> 0:00:23.480 right along. 0:00:23.280 --> 0:00:25.880 For augustatory experience with us. 0:00:26.239 --> 0:00:28.720 And when we come back next week, we're talking all 0:00:28.880 --> 0:00:39.760 about nails. You know something you said, you said, whenever 0:00:39.800 --> 0:00:42.360 there's a reason to celebrate, you celebrate by eating food. 0:00:42.520 --> 0:00:46.120 Absolutely, Yeah, I absolutely celebrate by eating food. 0:00:46.320 --> 0:00:49.080 I feel like it's not a celebration if I'm not 0:00:49.200 --> 0:00:50.720 chewing on something. Yep. 0:00:52.960 --> 0:00:57.080 And so we're inviting all of you to the Kids Cookout. 0:00:57.240 --> 0:01:02.160 Yeah, I'm sure you've heard TT saying it over and over. 0:01:02.320 --> 0:01:07.520 The way we always celebrate is by starting up the grill. 0:01:08.160 --> 0:01:10.440 Yes, that's the only way to do it. If I 0:01:10.440 --> 0:01:13.560 don't smell charcoal, it ain't a party. Did we even win? 0:01:13.880 --> 0:01:18.880 You know, now you're losing. We gotta get that grill going. 0:01:18.920 --> 0:01:20.040 We got it going. 0:01:20.120 --> 0:01:22.080 You gotta get the grill going. So welcome to our 0:01:22.160 --> 0:01:25.960 virtual cookout. So that means right now, you should already 0:01:26.040 --> 0:01:28.520 just magically have on a white linen suit. 0:01:30.400 --> 0:01:31.760 I feel like that's what all the old black people 0:01:31.800 --> 0:01:34.920 wear to a cookout, right it is? And a fedora. 0:01:35.160 --> 0:01:37.319 Yes, put on your best put on your best linen, 0:01:37.360 --> 0:01:39.160 wear your penty toe shoes. 0:01:39.480 --> 0:01:42.480 Go grab a drink too, Like, if you don't drink alcohol, 0:01:42.600 --> 0:01:45.039 go get you some juice, some water, some sparkling water. 0:01:45.040 --> 0:01:46.199 If you're trying to be fun sie. 0:01:46.480 --> 0:01:48.640 So welcome to the cookout. Let's give you a tour. 0:01:50.520 --> 0:01:53.520 I'm TT and I'm Zakiah and from Spotify Studios. 0:01:53.560 --> 0:01:54.559 This is Dope Laps. 0:02:10.360 --> 0:02:14.000 So today we're talking about barbecue. Wait, what did you 0:02:14.000 --> 0:02:15.680 say barbecue? I said, grilling. 0:02:16.120 --> 0:02:18.040 Okay, we gotta get on the same page. 0:02:19.639 --> 0:02:21.800 This is a common problem, I said, grilling. 0:02:22.000 --> 0:02:24.320 Well, it depends on what we're talking about though, Yeah 0:02:24.720 --> 0:02:27.560 you no chicken, chicken? 0:02:27.680 --> 0:02:30.560 Yes, that's grilling. What you're putting it on the same thing, 0:02:31.520 --> 0:02:31.880 all right. 0:02:32.400 --> 0:02:34.000 So it's clear to me that we need to do 0:02:34.120 --> 0:02:40.280 a dephine into uh God of some some basic some 0:02:40.280 --> 0:02:43.880 some keywords. I think one of the best questions that 0:02:43.960 --> 0:02:46.880 you can hear in the summertime is what do you. 0:02:46.800 --> 0:02:48.560 Bring into the What are you bring into the cookout? 0:02:48.840 --> 0:02:50.480 Like that's a favorite, what's your go to? 0:02:51.040 --> 0:02:53.480 I have to make? It depends on who's there, right, 0:02:54.480 --> 0:02:55.600 It depends on who's there. 0:02:55.639 --> 0:02:56.960 Some of y'all only getting hot dogs. 0:02:57.000 --> 0:02:59.720 Some of y'all only y'all only getting hot dogs, Okay, 0:02:59.760 --> 0:03:00.839 And I'm just throw them on the grill. 0:03:00.919 --> 0:03:02.160 You're not evenna spiral cut them. 0:03:02.240 --> 0:03:04.120 I spiral cut the hot dogs. If I know you're coming, 0:03:04.160 --> 0:03:06.120 t T I spiral cut the hot dogs for you. 0:03:06.200 --> 0:03:06.640 Hot dog. 0:03:06.800 --> 0:03:08.919 Listen, y'all, if you just eat, If you're just throwing 0:03:08.919 --> 0:03:10.760 that hot dog right out of the package onto there, 0:03:10.919 --> 0:03:13.120 you're not doing it right. You take the hot dog, 0:03:13.440 --> 0:03:15.440 you put your knife at a forty five degree angle 0:03:15.480 --> 0:03:17.160 and you just turn the hot dog around. The knife 0:03:17.240 --> 0:03:19.000 is just cutting into the hot dog a little bit, 0:03:19.000 --> 0:03:20.240 a little bit the whole way down. 0:03:20.080 --> 0:03:21.440 And not slicing through the hot dog. 0:03:21.480 --> 0:03:23.239 Yeah, don't slice through it. You're just kind of gently 0:03:23.280 --> 0:03:27.160 scoring it. When you put that hot dog on the grill. Honey, 0:03:27.680 --> 0:03:30.280 those edges that get those those that surface area the 0:03:30.320 --> 0:03:33.480 hot dog expands, okay, and then you get those crispy spots, right, there, 0:03:33.520 --> 0:03:34.960 but then you get some of that inside. It gets 0:03:35.000 --> 0:03:37.200 a little bit of crispiness. And so you just expanded 0:03:37.200 --> 0:03:38.440 the surface area of that hot dog. 0:03:38.680 --> 0:03:38.880 Right. 0:03:39.040 --> 0:03:41.760 And so for me, before learning about the spiral cut 0:03:41.800 --> 0:03:43.440 hot dog, I'd always tell people I like my hot 0:03:43.440 --> 0:03:45.640 dog burnt, so burn my hot dog on the grill. 0:03:45.960 --> 0:03:48.000 But now I'm like, if it's spiral cut, it don't 0:03:48.040 --> 0:03:49.560 need to be burnt for me to get all that 0:03:49.680 --> 0:03:52.360 crispiness that I want. The flavor is just collecting those 0:03:52.360 --> 0:03:54.520 little pockets. Oh honey, it is perfect. 0:03:54.560 --> 0:03:57.240 I'm hungry. We should take a break. We're gonna take 0:03:57.240 --> 0:03:58.640 a quick break and come back. 0:04:01.640 --> 0:04:04.480 I think a lot of my friends now don't like. 0:04:04.520 --> 0:04:06.360 If I'm up here and I'm grilling, then I'm gonna 0:04:06.360 --> 0:04:09.120 put like a whole fish on the grill, you know, 0:04:09.160 --> 0:04:11.600 stuff like that I'm gonna put. I'll properly do a 0:04:11.600 --> 0:04:13.280 whole chicken, or I'll cut it up. 0:04:13.440 --> 0:04:14.280 Let me tell you something. 0:04:14.800 --> 0:04:19.640 Zequila puts whole burbles on the birds, birds on the grill. 0:04:20.200 --> 0:04:23.160 One time for Thanksgiving, she put a whole turkey on 0:04:23.200 --> 0:04:25.920 the grill. I don't eat turkey, but I ate that 0:04:26.200 --> 0:04:28.839 entire turkey. It felt like by myself, low and slow. 0:04:29.200 --> 0:04:35.279 It was so good. It was smoked, it was crispy, it. 0:04:35.200 --> 0:04:37.839 Was so good. I've never had a better turkey in 0:04:37.920 --> 0:04:39.120 my life, hands down. 0:04:39.360 --> 0:04:40.800 And then we made pot pie with it after it, 0:04:40.960 --> 0:04:42.240 and then she made that She. 0:04:42.240 --> 0:04:44.599 Keeps saying we, because I'm standing there when she's doing 0:04:44.640 --> 0:04:47.440 these things. She really the key is a good friend 0:04:47.480 --> 0:04:49.400 because she always says we. She's like, remember that time 0:04:49.400 --> 0:04:52.800 we made that whole fish. I ain't make nothing but kiya. 0:04:53.360 --> 0:04:56.080 She made a pop peye with the with the leftover 0:04:56.320 --> 0:04:58.120 turkey that she had put on the grill, and it 0:04:58.240 --> 0:05:01.440 was he are good. I don't even I don't even 0:05:01.480 --> 0:05:03.719 know if this I can get through this episode. 0:05:04.000 --> 0:05:05.919 I think one of the most interesting things for me 0:05:06.000 --> 0:05:08.479 when I first moved up here. I was living in 0:05:08.480 --> 0:05:10.600 Pennsylvania at the time. I was just moving up there, 0:05:10.640 --> 0:05:13.880 and they were like, welcome to Pennsylvania. I'm gonna have 0:05:14.440 --> 0:05:15.240 a barbecue. 0:05:15.800 --> 0:05:16.400 You should come. 0:05:17.200 --> 0:05:20.640 I said, oh, yes, they're having a barbecue. I said, 0:05:20.640 --> 0:05:22.320 what can I bring? They said, bring whatever you want. 0:05:22.560 --> 0:05:24.000 So I brought macaroni and cheese. I was like, I'm 0:05:24.000 --> 0:05:26.359 gonna show out and that's right, okay. I brought macaroni 0:05:26.400 --> 0:05:28.920 and cheese. And then I brought my dish in and 0:05:29.000 --> 0:05:31.359 I was like, wait a minute, I don't see a 0:05:31.360 --> 0:05:34.520 pork shoulder. I don't see it. I don't see a 0:05:34.560 --> 0:05:35.760 Boston but I don't see. 0:05:35.920 --> 0:05:37.599 Anything of Boston. 0:05:37.839 --> 0:05:38.080 Fun. 0:05:38.440 --> 0:05:42.400 Hey, I gotta get where's the where's the pork? I 0:05:42.440 --> 0:05:43.800 don't see anything. 0:05:43.839 --> 0:05:46.159 I was like, what was Henna? Right? 0:05:46.240 --> 0:05:48.279 Because the kids from North Carolina for those of you 0:05:48.320 --> 0:05:51.680 who don't know, and you know, North Carolina is one 0:05:51.680 --> 0:05:54.800 of the meccas of barbecue. So there are some things 0:05:54.839 --> 0:05:57.279 that she's got to see when she pulls up to 0:05:57.360 --> 0:06:01.400 the cookout. Yeah, from Maryland, and so anytime somebody's cooking out, 0:06:01.680 --> 0:06:04.920 you better have a bushel of crabs. I'm expecting it, 0:06:05.080 --> 0:06:06.640 and that I feel like that's part for the course 0:06:06.640 --> 0:06:09.240 for most folks from Maryland. If it's going to be 0:06:09.279 --> 0:06:11.719 a really good cookout, there's definitely gonna be crabs. 0:06:12.040 --> 0:06:14.120 Yes, that is something that I have started to do. 0:06:14.200 --> 0:06:14.360 Now. 0:06:14.400 --> 0:06:16.279 I don't put any crabs on the grill, but I 0:06:16.279 --> 0:06:19.320 have been boiling the crabs. And y'all spray old bray 0:06:19.400 --> 0:06:20.279 like for breeze. 0:06:20.640 --> 0:06:24.239 It's just I dab old baby behind my ears. 0:06:29.600 --> 0:06:30.680 Oh my goodness. 0:06:31.279 --> 0:06:33.920 We gotta get down to the terms right, Because there's 0:06:33.920 --> 0:06:37.039 a cookout, there's a grill and a barbecue. 0:06:37.160 --> 0:06:40.400 Yeah, then you got a kickback where Oh. 0:06:39.880 --> 0:06:43.800 Yeah, but I think wherever you go it's a buffet. 0:06:45.920 --> 0:06:48.640 Yes it is. Please more food. 0:06:49.360 --> 0:06:51.359 My friend never met a piece of meat she didn't like. 0:06:51.480 --> 0:06:51.920 That's right. 0:06:52.240 --> 0:06:54.680 I think it all tastes delicious and it's prepared correctly, 0:06:54.920 --> 0:06:58.080 and the kid is always doing it just right. Okay, 0:06:58.279 --> 0:07:00.680 I don't need any side that's the kids. No, I 0:07:00.680 --> 0:07:02.920 don't need any size. I don't that's how good her 0:07:02.920 --> 0:07:03.279 food is. 0:07:03.320 --> 0:07:07.880 I don't need I don't need coal, slaugh, I don't 0:07:07.880 --> 0:07:08.359 need none of that. 0:07:08.400 --> 0:07:10.240 I'm like, just put the chicken wings in, the hot 0:07:10.280 --> 0:07:14.239 dogs and the ribs and everything just straight onto my plate. 0:07:14.320 --> 0:07:15.320 That's all I want. 0:07:15.560 --> 0:07:17.640 Yeah, be careful t jump into flames. 0:07:17.640 --> 0:07:22.120 If she could, can I grill myself? Shoot? 0:07:22.840 --> 0:07:24.880 But the other thing that I really like that I 0:07:24.880 --> 0:07:27.800 think that you should well maybe it's a secret recipe. 0:07:28.160 --> 0:07:30.920 I think maybe you should let people know about Wattley water. 0:07:31.520 --> 0:07:37.280 Oh yes, so at the cookout, not only are we 0:07:37.320 --> 0:07:39.720 talking about food, you gotta have the right drink. And 0:07:39.760 --> 0:07:42.360 when I say drink, y'all know what I mean mm hmm. 0:07:42.920 --> 0:07:49.280 Hydrating beverages with a little kick. That is what puts 0:07:49.280 --> 0:07:50.280 the kick and kickback. 0:07:51.040 --> 0:07:53.840 So for a while when we were in grad school, 0:07:54.240 --> 0:07:58.400 every year we would make a different Wattlely water. So 0:07:58.400 --> 0:08:02.760 it would be the twenty twelve Wattlely water or the 0:08:02.800 --> 0:08:06.080 Fall twenty thirteen Wattlely water. I think one that was 0:08:06.120 --> 0:08:09.600 a big hit was like water. It was a watermelon 0:08:09.640 --> 0:08:10.120 based one. 0:08:10.240 --> 0:08:10.920 Yep, that was. 0:08:12.560 --> 0:08:16.040 What I was introduced to as wattle water. That was 0:08:16.080 --> 0:08:19.000 my first, very first Wattly water was the watermelon one. 0:08:19.080 --> 0:08:22.360 And so okay, we're gonna share the recipe. It's gonna 0:08:22.360 --> 0:08:25.040 be on the on the show notes. So that's at 0:08:25.040 --> 0:08:29.840 Dope lausepodcast dot com slash Lab zero one two. 0:08:30.400 --> 0:08:33.760 All right, let's get into the recitation, and first we 0:08:33.880 --> 0:08:35.640 need to get to the bottom of all these words. 0:08:36.080 --> 0:08:41.359 What's the difference between grilling a barbecue and a cookout. 0:08:41.480 --> 0:08:44.080 So we've been talking about a cookout t T to you, 0:08:44.280 --> 0:08:45.040 what's the cookout? 0:08:45.320 --> 0:08:46.199 Cookout is. 0:08:48.040 --> 0:08:52.880 Ribs, chicken burgers, hot dogs. 0:08:52.360 --> 0:08:53.199 Corner on the cop. 0:08:54.760 --> 0:08:56.240 To me, the cookout is the event. 0:08:56.760 --> 0:09:00.560 Oh right, So it's not like, yeah, all the. 0:09:00.600 --> 0:09:03.520 Food to me is the event. So the cookout is 0:09:03.559 --> 0:09:06.839 like standing at the grill. It's people inside talking. It's 0:09:06.960 --> 0:09:10.000 like the whole thing is the cookout, it's like the party. 0:09:10.160 --> 0:09:12.360 I agree, I'm just more concerned about the food. I 0:09:12.400 --> 0:09:14.760 guess I'm not worried about you people there. I'm like, hey, 0:09:14.960 --> 0:09:16.520 where is the food? 0:09:16.600 --> 0:09:19.440 What time will the chicken be done? Exactly? 0:09:19.559 --> 0:09:22.120 Don't tell me to get there at three point thirty 0:09:22.160 --> 0:09:23.840 when the chicken ain't going to be done till six, 0:09:23.880 --> 0:09:26.760 because I'm leaving and I will come back at six 0:09:26.760 --> 0:09:27.760 when the chicken is done. 0:09:27.840 --> 0:09:31.199 And don't volunteer to bring something essential to the cookout. 0:09:32.280 --> 0:09:33.679 If you know you're gonna be late. 0:09:33.559 --> 0:09:36.080 Don't say you bring in plates and then you show 0:09:36.120 --> 0:09:37.959 up at nine o'clock and so we're all eating out 0:09:37.960 --> 0:09:38.680 of our palms. 0:09:39.080 --> 0:09:41.240 You remember when our friend didn't bring those hamburger buns. 0:09:41.240 --> 0:09:44.360 Do you know how angry we were so angry, like, hey, 0:09:44.520 --> 0:09:45.520 you had one job. 0:09:46.559 --> 0:09:48.439 She showed up at like nine o'clock. The party started 0:09:48.440 --> 0:09:48.760 at three. 0:09:48.880 --> 0:09:50.719 I was like, what are you thinking? We couldn't eat 0:09:50.720 --> 0:09:51.800 our hamburg. 0:09:53.600 --> 0:09:57.520 Okay, So to me, grilling is when you are cooking 0:09:57.640 --> 0:10:02.320 over high heat. So that's when you are using your 0:10:02.400 --> 0:10:05.040 charcoal or gas grill. And that's when you are like, 0:10:05.120 --> 0:10:07.480 you put the meat down, it's like the flame, like 0:10:07.520 --> 0:10:10.320 the coals are right there, the heat is on high, 0:10:10.400 --> 0:10:13.719 and you get those nice uh grill mark grill marks. Right, 0:10:13.840 --> 0:10:17.319 that's grilling to me. Whenever I say barbecue, I'm talking 0:10:17.360 --> 0:10:21.480 about a brisket. I'm talking about the coals are all 0:10:21.480 --> 0:10:24.080 stacked up on one side. I have soaked my wood chips. 0:10:24.360 --> 0:10:26.679 My wood chips are just putting all that smoke and 0:10:26.720 --> 0:10:29.880 aroma into the drum of my grill, and the meat 0:10:29.920 --> 0:10:32.400 is just cooking over off to the side indirect heat, 0:10:32.440 --> 0:10:34.520 you know, and it's just just taking on all the 0:10:34.559 --> 0:10:37.600 flavor just hours and hours. So I need to stop 0:10:37.600 --> 0:10:40.520 saying grilling for everything. If I'm really gonna be a 0:10:40.559 --> 0:10:43.920 cookout connoisseur, I need to be like, no, that's a grill. 0:10:44.600 --> 0:10:46.040 This is barbecue. Yeah. 0:10:46.080 --> 0:10:49.400 I mean it's tricky because you're doing it all on 0:10:49.480 --> 0:10:52.280 a grill. Usually, yeah, unless you're in a smoker, which 0:10:52.320 --> 0:10:52.959 is a different thing. 0:10:53.080 --> 0:10:57.400 But you're doing it, my friends, fun, you're doing it. 0:10:57.440 --> 0:10:59.880 You're doing all of it on the grill, right, And 0:11:00.120 --> 0:11:03.680 so I think that's what happens, and that's how I 0:11:03.720 --> 0:11:06.959 got tricked that time because they were like, we're barbecuing 0:11:07.000 --> 0:11:09.160 and I was like, yes, they lived on a farm house. 0:11:09.160 --> 0:11:11.520 They probably gonn put a whole pig on it. It's 0:11:11.559 --> 0:11:20.160 gonna be delicious. And I was like, hamburgers, hot dog, cauliflower, no, make, 0:11:20.200 --> 0:11:23.080 no qulifier steak at the cookout, I'm not eating nothing. 0:11:23.800 --> 0:11:26.640 So whether you're talking about grilling or barbecuing, what we're 0:11:26.679 --> 0:11:30.360 talking about today is adding heat to meat and enjoying 0:11:30.360 --> 0:11:40.320 a treat bars. But yeah, we're talking about basically when 0:11:40.320 --> 0:11:43.920 you're cooking on the grill, why is it so good? 0:11:44.320 --> 0:11:44.560 Yes? 0:11:44.679 --> 0:11:46.640 And the science behind all of that, because there's a 0:11:46.679 --> 0:11:48.000 lot of science behind. 0:11:47.720 --> 0:11:52.079 There is Listen, if you're a pitmaster, you are molecular gastronomers. 0:11:52.160 --> 0:11:54.160 In my book, Okay, if you. 0:11:54.080 --> 0:11:56.199 Can manage those coals and keep that meat just. 0:11:56.200 --> 0:11:58.319 Right, you deserve a Nobel Prize in chemistry. 0:11:58.480 --> 0:12:02.199 They need to nominate you, Honestly, they deserve it. 0:12:02.360 --> 0:12:05.240 So we're talking about all the things that make barbecue 0:12:05.280 --> 0:12:07.040 taste good. We're we're gonna tell you a little bit 0:12:07.040 --> 0:12:10.160 about the cooking process, what's happening there, and we're gonna 0:12:10.200 --> 0:12:14.280 be talking about like what is actually flavor like how 0:12:14.320 --> 0:12:19.000 your brain processes flavor and how it develops over time. Yeah, 0:12:19.040 --> 0:12:21.840 and why some people have differences in what they think 0:12:21.880 --> 0:12:24.640 tastes good. I'm a vinegar based barbecue person. 0:12:24.800 --> 0:12:29.400 Okay, so listen, my friend, I like a vinegar based marinate. 0:12:29.600 --> 0:12:33.720 M M. But I do like a tangy, spicy barbecue 0:12:33.720 --> 0:12:36.480 sauce on top after like ketchup based? You think, I 0:12:36.480 --> 0:12:41.160 don't know if it's ketchup based barbecue based? Oh my gosh. 0:12:41.320 --> 0:12:44.280 You see we're gonna teach teach some words. I'm like, 0:12:44.480 --> 0:12:48.760 what are you trying to say? I like barbecue, Okay, okay, 0:12:48.760 --> 0:12:51.480 So you like traditional like crafts barbecue sauce or a 0:12:51.480 --> 0:12:52.240 sweet baby rais. 0:12:52.280 --> 0:12:53.320 I like sweet baby rais. 0:12:53.360 --> 0:12:55.120 Okay, we can get into that. So now we're gonna 0:12:55.160 --> 0:12:57.160 start talking about what you like in there. So is 0:12:57.160 --> 0:12:59.080 it you know? Is it the salt? 0:12:59.240 --> 0:12:59.880 Is it sweet? 0:13:00.080 --> 0:13:02.000 Is it the oumami flavor? 0:13:02.040 --> 0:13:03.880 We're gonna talk about all of my mommy gonna be there. 0:13:08.640 --> 0:13:10.319 I've got a lot to learn, but it's okay. I'm 0:13:10.320 --> 0:13:12.679 excited about this episode because it's all my favorite topic. 0:13:12.760 --> 0:13:16.160 Fit's going to be fun. Stay tuned. 0:13:34.120 --> 0:13:37.240 In this labra'y taking y'all through everything from what is 0:13:37.320 --> 0:13:41.360 taste to the science of a good barbecue. We already 0:13:41.360 --> 0:13:43.800 know everyone loves a good cookout, so let's just dive 0:13:43.840 --> 0:13:45.120 into the dissection. 0:13:45.200 --> 0:13:45.600 All right. 0:13:45.679 --> 0:13:49.360 So the first thing we want to do is help 0:13:49.440 --> 0:13:52.800 you understand tastes. So we gotta start with tastes because 0:13:52.800 --> 0:13:54.920 we often are saying, oh, I like this, I like that, 0:13:55.200 --> 0:13:57.320 my taste preference, my taste buzz are like this, my 0:13:57.400 --> 0:13:58.040 palette is this. 0:13:58.840 --> 0:14:00.920 But do y'all even know what taste is? 0:14:01.320 --> 0:14:04.880 So folks have between five thousand and ten thousand taste buds, 0:14:04.920 --> 0:14:08.400 and each taste bud that's on your tongue has about 0:14:08.480 --> 0:14:12.400 fifty to one hundred specialized sensory cells. 0:14:12.520 --> 0:14:15.120 Yeah, and if you think about it, right, that is 0:14:15.160 --> 0:14:18.160 a big range. You're talking about somebody having two hundred 0:14:18.160 --> 0:14:20.520 and fifty thousand sensory cells. 0:14:20.320 --> 0:14:21.840 Or a million a million. 0:14:23.520 --> 0:14:27.000 Somebody is out here having a flavor explosion in their 0:14:27.040 --> 0:14:30.680 mouth and you over here like it's all right, that's 0:14:30.720 --> 0:14:38.080 wild to me. So there's five major tastes. There's sweet, salty, sour, bitter, 0:14:38.560 --> 0:14:40.520 and oomammy. What's your favorite taste? 0:14:40.720 --> 0:14:41.120 Salty? 0:14:41.320 --> 0:14:45.440 Definitely, I will take a potato chip over a slice 0:14:45.480 --> 0:14:48.960 of cake most days, But would you take a potato 0:14:49.080 --> 0:14:51.200 chip over a piece of bacon? 0:14:51.600 --> 0:14:56.120 No? No, So you like you like umammy? Probably I do, 0:14:56.280 --> 0:14:56.880 like my mommy. 0:14:57.200 --> 0:15:07.000 No is the savory taste. So it's sweet, salty, sour, 0:15:07.280 --> 0:15:11.720 bitter and savory, which is called Japanese word for so. 0:15:12.000 --> 0:15:13.640 Yes, I prefer umami then. 0:15:13.920 --> 0:15:15.640 And you know what was hard for me to understand 0:15:16.000 --> 0:15:18.560 what I didn't know before this episode TT was the 0:15:18.600 --> 0:15:21.960 difference between sour and bitter. So sour is a measure 0:15:22.040 --> 0:15:26.920 of acidity. So lemons and limes, those are acidic, and 0:15:26.960 --> 0:15:30.440 so they're sour, but they're not necessarily bitter. You know 0:15:30.480 --> 0:15:33.360 what I think is bitter the pith of like that 0:15:33.400 --> 0:15:36.080 white stuff when you're eating like a citrus fruit. 0:15:37.360 --> 0:15:38.880 To me, that's bitter. 0:15:39.040 --> 0:15:42.120 But the sour is probably like the lemon juice itself, 0:15:42.240 --> 0:15:46.480 because it's a cidic. We generally aren't seeking bitter tasting 0:15:47.160 --> 0:15:51.240 or the bitter taste. But that's useful because a lot 0:15:51.280 --> 0:15:55.280 of toxins taste bitter. Right, So this is like your 0:15:55.320 --> 0:15:58.400 body is maneuvering over time. It's just like I'm not 0:15:58.400 --> 0:16:00.600 even gonna mess with anything that might toxic. 0:16:02.040 --> 0:16:02.520 Is it true? 0:16:02.560 --> 0:16:06.200 That different parts of your tongue taste like bitter, sour, 0:16:06.960 --> 0:16:09.280 and sweet. I think it was I saw something that 0:16:09.320 --> 0:16:12.680 said that the back of your tongue tastes bitter stuff, 0:16:12.720 --> 0:16:15.000 the sides of your tongue taste sour stuff, the tip 0:16:15.040 --> 0:16:17.840 of your tongue tastes like salty and sweet stuff. 0:16:17.920 --> 0:16:19.920 And I always wondered about that chart. So if I 0:16:19.960 --> 0:16:21.520 eat something sweet, but I toss it to the back 0:16:21.520 --> 0:16:23.560 of my mouth, do I not taste the sweetness? 0:16:23.600 --> 0:16:23.680 Like? 0:16:24.360 --> 0:16:25.160 How does it work? 0:16:25.520 --> 0:16:28.280 I guess it's because taste and stuff is way more 0:16:28.320 --> 0:16:29.760 complex than just your tongue. 0:16:29.920 --> 0:16:30.960 That's true. 0:16:31.240 --> 0:16:34.520 So what is taste when we're tasting something overall? 0:16:34.800 --> 0:16:36.440 So taste and flavor. 0:16:36.480 --> 0:16:38.760 People use those two words interchangeably, but it's not the 0:16:38.800 --> 0:16:42.640 same thing actually. So, taste is determined by the gustatory system, okay, 0:16:42.680 --> 0:16:45.600 and all of those parts of that system are located 0:16:45.640 --> 0:16:46.520 inside of your mouth. 0:16:47.000 --> 0:16:50.040 But flavor is what happens after that. 0:16:50.160 --> 0:16:52.960 So, after you taste something and the signals are sent 0:16:53.240 --> 0:16:55.840 up to your brain and you're also smelling it and 0:16:55.920 --> 0:16:59.280 seeing it, flavor is the result of all of those 0:16:59.280 --> 0:17:03.160 things interacting together. Yeah, So taste is like a sense 0:17:03.560 --> 0:17:06.640 the flavor is a vibe. Yes, it's like are there 0:17:07.119 --> 0:17:08.280 linen napkins here? 0:17:08.600 --> 0:17:10.440 Like it's the ambiance just right? 0:17:11.640 --> 0:17:14.040 Are all the colors of the rainbow represented on my plate? 0:17:15.000 --> 0:17:16.600 I don't know how you eat those plates of meat? 0:17:16.680 --> 0:17:21.440 No green? Is that hot dog? Crispy? 0:17:22.280 --> 0:17:27.000 I think my flavor profile is heavy on seeing the 0:17:27.359 --> 0:17:29.200 Oh I need some different. 0:17:29.480 --> 0:17:31.840 Yeah, I don't care how good it is. 0:17:31.920 --> 0:17:35.160 If it's brown and on the edges and Wilton, your 0:17:35.200 --> 0:17:36.120 girl don't want. 0:17:35.960 --> 0:17:38.679 It, then it automatically has a bad flavor for you. 0:17:38.840 --> 0:17:40.800 It doesn't automatically have a bad flavor, but it's going 0:17:40.880 --> 0:17:42.720 to start out at negative five. 0:17:44.640 --> 0:17:46.719 On the scale one t. You gotta bounce back. You 0:17:46.920 --> 0:17:48.560 better really have a good smell. Then. 0:17:52.080 --> 0:17:54.880 I think the other thing that's really interesting is the texture, 0:17:55.000 --> 0:17:56.720 Like how does something feel in your mouth? I know 0:17:56.800 --> 0:17:58.720 some people that say, like, oh, I would like to 0:17:58.720 --> 0:18:00.440 eat this, but I don't like the way it feels. 0:18:00.840 --> 0:18:05.480 I'm exactly like that. Anything that's too soft, like no way, 0:18:06.040 --> 0:18:09.160 Like I can't do like what is it called trayce 0:18:09.240 --> 0:18:12.439 lea chase where it's like milk, I'm like, oh, I 0:18:12.440 --> 0:18:16.360 can't do that. I can't really do oysters, even though 0:18:16.400 --> 0:18:18.879 they taste. I think they taste good, but I can't 0:18:18.920 --> 0:18:21.719 get past the texture of it, okay. Or even like 0:18:22.240 --> 0:18:25.320 if somebody makes chicken and the skin is not crispy, 0:18:25.600 --> 0:18:26.960 Oh yeah, I can't eat it. 0:18:27.080 --> 0:18:30.000 No, my friend wants that skin crisp. Yeah. 0:18:30.080 --> 0:18:32.160 That's why even when I order wings, I say, can 0:18:32.200 --> 0:18:34.560 you make sure that it's well done, please, because if 0:18:34.600 --> 0:18:38.440 that skin is even a little bit like gelatinous, I'm like, hmmm, 0:18:38.600 --> 0:18:39.880 I have to peel all the skin off. 0:18:40.040 --> 0:18:41.120 Yeah, no thanks. 0:18:41.400 --> 0:18:43.560 I think for me, there are things that the sensations 0:18:43.600 --> 0:18:47.560 I don't like or like hot stuff I don't like. Oh, 0:18:47.880 --> 0:18:49.720 I don't like halloenos. 0:18:49.720 --> 0:18:52.080 Feel I don't like the way that we were eating. 0:18:52.320 --> 0:18:54.040 We were having swim were we and I was like 0:18:54.040 --> 0:18:54.440 this is. 0:18:54.400 --> 0:18:57.159 Spicy, and I was like, it's black pepper. 0:18:59.440 --> 0:19:03.080 I can't hate too much spicy, y'all. I also don't 0:19:03.160 --> 0:19:06.600 like every now and sometimes it bothers me. Sometimes it 0:19:06.640 --> 0:19:10.280 doesn't stuff that has like a fur on it, like 0:19:10.520 --> 0:19:15.040 some peaches with the fuzz. Sometimes I take sometimes I 0:19:15.080 --> 0:19:15.520 can't take it. 0:19:15.560 --> 0:19:19.240 Sometimes it's okay, but sometimes I'm like, hey, you should 0:19:19.240 --> 0:19:20.000 have narrated this peech. 0:19:20.480 --> 0:19:23.679 Okay, you should have narried it, she's a wax. 0:19:25.320 --> 0:19:28.160 We've only really talked about what's happening in your mouth. 0:19:28.440 --> 0:19:31.800 We haven't said what's happening in your brain for you 0:19:31.880 --> 0:19:36.840 to be like, ding, this was good, I'll have another. So, 0:19:37.600 --> 0:19:42.440