1 00:00:07,640 --> 00:00:09,920 Speaker 1: Hello, and welcome to Saber production of I Heart Radio. 2 00:00:09,960 --> 00:00:12,719 Speaker 1: I'm Annie Reese and I'm Lauren vogel Bomb, and today 3 00:00:12,920 --> 00:00:19,560 Speaker 1: we're talking about molecular gastronomy. Yes, which uh fun fact 4 00:00:19,760 --> 00:00:22,960 Speaker 1: a lot of you have requested. But also we're recording 5 00:00:23,000 --> 00:00:26,920 Speaker 1: this in the morning, which is very rare. Oh yeah. 6 00:00:27,040 --> 00:00:31,080 Speaker 1: I personally don't like well, I don't like mornings like period. 7 00:00:31,120 --> 00:00:33,400 Speaker 1: I don't know, but I don't like recording in the 8 00:00:33,440 --> 00:00:36,400 Speaker 1: morning because I feel like like my voice hasn't gotten 9 00:00:36,400 --> 00:00:39,040 Speaker 1: all of its fry out yet, Like I need like 10 00:00:39,080 --> 00:00:41,400 Speaker 1: another like couple hours and a cup of coffee before 11 00:00:41,400 --> 00:00:44,320 Speaker 1: I stopped feeling like Tom Waits. So well, you know, 12 00:00:44,400 --> 00:00:46,720 Speaker 1: Tom Waits is a fun voice though, So this is 13 00:00:46,760 --> 00:00:50,720 Speaker 1: a babe, We'll just mix it up this time. Uh, 14 00:00:50,880 --> 00:00:56,600 Speaker 1: this is like a little Lauren vogel Bomb voice tid bit, 15 00:00:56,760 --> 00:01:01,160 Speaker 1: kind of like an Easter egg. Yeah, but it was 16 00:01:01,200 --> 00:01:05,760 Speaker 1: it's a particularly interesting topic to two twoose to tackle 17 00:01:05,959 --> 00:01:09,680 Speaker 1: in the morning. Yeah, but we're gonna, We're gonna do it. 18 00:01:10,120 --> 00:01:12,880 Speaker 1: We are, we are. We're also without the benefit of 19 00:01:13,319 --> 00:01:17,199 Speaker 1: super producer Andrew sitting in with us because he had 20 00:01:18,160 --> 00:01:21,000 Speaker 1: his his day was very busy today, so we could 21 00:01:21,000 --> 00:01:23,280 Speaker 1: go totally off the rails. So yeah, y'all have to 22 00:01:23,319 --> 00:01:26,800 Speaker 1: deal with us. There's no one to stop us. Now 23 00:01:27,720 --> 00:01:33,240 Speaker 1: finally we're free. Um. And I gotta say, I really 24 00:01:33,240 --> 00:01:37,120 Speaker 1: didn't know much about molecular gastronomy before we did this. 25 00:01:37,880 --> 00:01:40,080 Speaker 1: We did touch on it in our Simpsons episode. Of 26 00:01:40,120 --> 00:01:42,880 Speaker 1: all episodes, I think I think I kind of had 27 00:01:42,920 --> 00:01:46,920 Speaker 1: a vague understanding of what it was, and I know 28 00:01:47,000 --> 00:01:50,120 Speaker 1: I've had it. I know I've had this type of 29 00:01:50,200 --> 00:01:52,880 Speaker 1: cuisine and I liked it. In some cases, I've loved 30 00:01:52,880 --> 00:01:56,240 Speaker 1: it because I love new experiences. So yeah, sort of 31 00:01:56,320 --> 00:02:01,320 Speaker 1: one of its big tenants is providing new food ex perience. Yeah, 32 00:02:01,760 --> 00:02:07,120 Speaker 1: I don't think I've ever had or I don't. I 33 00:02:07,120 --> 00:02:09,880 Speaker 1: don't know. I've had some like some like caviare that 34 00:02:10,000 --> 00:02:14,200 Speaker 1: wasn't caviare but rather something else in caviar form um. 35 00:02:14,240 --> 00:02:16,520 Speaker 1: I've had some cocktails that were served with like a 36 00:02:16,600 --> 00:02:21,520 Speaker 1: with like a smoke element or something like that. So 37 00:02:21,639 --> 00:02:24,680 Speaker 1: like you've had a foam before, Oh, I've I've I've 38 00:02:24,680 --> 00:02:32,800 Speaker 1: had your correct antie, I've had a film. I knew it. Okay, Well, 39 00:02:33,320 --> 00:02:42,720 Speaker 1: on that, let's get to our question. Molecular astronomy what 40 00:02:42,919 --> 00:02:50,040 Speaker 1: is it? A good question? Actually, well alright, so, so 41 00:02:50,680 --> 00:02:55,680 Speaker 1: molecular astronomy is not a way of preparing food. Um, 42 00:02:55,919 --> 00:02:59,880 Speaker 1: it's the study of the physics and chemistry behind the 43 00:03:00,040 --> 00:03:03,560 Speaker 1: preparation of food. And and it's it's using those things, 44 00:03:03,800 --> 00:03:06,320 Speaker 1: um that that physics, in that chemistry to to be 45 00:03:06,480 --> 00:03:10,799 Speaker 1: creative and to prepare food in thoughtful and evocative and 46 00:03:11,480 --> 00:03:15,320 Speaker 1: you know, hypothetically enjoyable ways. Um. So it's a branch 47 00:03:15,360 --> 00:03:20,280 Speaker 1: of food science that wants to party. Uh, party very precisely, 48 00:03:20,520 --> 00:03:26,600 Speaker 1: but but party nonetheless. So okay, Like like when you 49 00:03:27,120 --> 00:03:30,080 Speaker 1: when you boil pasta or rice, or um, cook a 50 00:03:30,160 --> 00:03:33,880 Speaker 1: steak or or make a grilled cheese, you don't have 51 00:03:34,000 --> 00:03:37,440 Speaker 1: to know anything about science to accomplish that task and 52 00:03:37,480 --> 00:03:41,280 Speaker 1: to and to wind up with a fairly tasty result. Right, Um, 53 00:03:41,320 --> 00:03:44,640 Speaker 1: Like knowing the science would help, um, part of why 54 00:03:44,680 --> 00:03:46,680 Speaker 1: we do this podcast. Um, But but you don't. But 55 00:03:46,720 --> 00:03:50,360 Speaker 1: you don't need to. But molecular astronomy is a field 56 00:03:50,560 --> 00:03:54,640 Speaker 1: that says, not only does knowing the science help, but 57 00:03:54,760 --> 00:03:56,760 Speaker 1: it can be fun and it can lead to the 58 00:03:56,760 --> 00:04:00,160 Speaker 1: creation of dishes that are maybe like less prey to 59 00:04:00,160 --> 00:04:02,720 Speaker 1: cold and a grilled cheese. Um, But that make you 60 00:04:02,760 --> 00:04:06,880 Speaker 1: think about food differently or contrariwise. It can lead to 61 00:04:06,920 --> 00:04:10,960 Speaker 1: the creation of dishes UM that are more practical in 62 00:04:11,040 --> 00:04:17,000 Speaker 1: some way m hm. So you might use these principles 63 00:04:17,240 --> 00:04:20,360 Speaker 1: um to to create a dessert that when you eat 64 00:04:20,400 --> 00:04:23,599 Speaker 1: it feels and tastes like a like little like apple 65 00:04:23,680 --> 00:04:27,799 Speaker 1: jellies and lemon granita and caramel wafers, but that contains 66 00:04:27,880 --> 00:04:31,479 Speaker 1: no apple or lemon or caramel. You can put a 67 00:04:31,520 --> 00:04:34,440 Speaker 1: cocktail and an ice fear or a gel bubble that 68 00:04:34,520 --> 00:04:37,200 Speaker 1: bursts in your mouth. Um you can. You can make 69 00:04:37,560 --> 00:04:41,440 Speaker 1: dang anything look and feel like caviare uh you can. 70 00:04:42,000 --> 00:04:45,440 Speaker 1: You can really play with flavor and texture and expectations 71 00:04:46,360 --> 00:04:50,560 Speaker 1: and all kinds of like kind of high tech science 72 00:04:50,560 --> 00:04:54,080 Speaker 1: equipment and techniques have been put to use in using 73 00:04:54,080 --> 00:04:57,480 Speaker 1: molecular astronomy to create food. UM you know, cooking with 74 00:04:57,800 --> 00:05:02,920 Speaker 1: dehydrators and ultras sound and pressure cookers and vacuum assisted 75 00:05:03,000 --> 00:05:07,400 Speaker 1: devices and low temp water baths um anti griddles which 76 00:05:07,400 --> 00:05:12,360 Speaker 1: are quick cooling surfaces. I just love the term. Yeah. 77 00:05:12,560 --> 00:05:17,320 Speaker 1: Using aerosols and gels and the aforementioned foams in UH 78 00:05:17,400 --> 00:05:21,080 Speaker 1: in new and interesting ways, molecular astronomy is showing that 79 00:05:21,160 --> 00:05:24,640 Speaker 1: you can use the power of science to be creative 80 00:05:24,800 --> 00:05:30,760 Speaker 1: with food. But uh, and here enters the confusion. Um. 81 00:05:30,920 --> 00:05:34,960 Speaker 1: The term molecular astronomy has also been applied UM to 82 00:05:35,080 --> 00:05:39,000 Speaker 1: the actual dishes and techniques used to make those dishes 83 00:05:39,480 --> 00:05:43,440 Speaker 1: that this field of theory has yielded. UM. The co 84 00:05:43,600 --> 00:05:47,680 Speaker 1: creator later drew a distinction between these two things, UM, 85 00:05:47,720 --> 00:05:51,400 Speaker 1: defining molecular astronomy as as a thing that produces knowledge. 86 00:05:51,960 --> 00:05:56,800 Speaker 1: And then he used the term molecular cooking to describe 87 00:05:57,200 --> 00:06:03,680 Speaker 1: the thing that produces food. And and there's also probably 88 00:06:03,720 --> 00:06:08,880 Speaker 1: twenty different names UM for yeah. Yeah, and it's sort 89 00:06:08,880 --> 00:06:14,200 Speaker 1: of at least it seems to me. Some chefs don't 90 00:06:14,360 --> 00:06:17,080 Speaker 1: like the term molecular gastronomy. So I mean, it's like 91 00:06:17,120 --> 00:06:21,080 Speaker 1: alchemy comes up in there, all kinds of all kinds 92 00:06:21,080 --> 00:06:25,839 Speaker 1: of terms. Yeah, cookery science is one that appears sometimes. 93 00:06:26,120 --> 00:06:29,920 Speaker 1: I yeah, I'm not sure. Yes, So that that also 94 00:06:30,680 --> 00:06:35,080 Speaker 1: creates some confusion there. Um. But all right, what about 95 00:06:35,400 --> 00:06:40,280 Speaker 1: the nutrition. I feel like it's this like the second 96 00:06:40,360 --> 00:06:44,520 Speaker 1: or third in a row. Don't don't eat science or no, no, no, 97 00:06:44,600 --> 00:06:48,400 Speaker 1: do do eat science. Science is delicious. Don't eat a 98 00:06:48,600 --> 00:06:51,760 Speaker 1: field of theory connecting the pleasure and art of cooking 99 00:06:51,760 --> 00:06:55,160 Speaker 1: and eating to the physics and chemistry that makes it possible. 100 00:06:56,040 --> 00:06:59,000 Speaker 1: Don't don't eat that. That sounds like a thing from 101 00:06:59,120 --> 00:07:02,760 Speaker 1: the Phantom toll booth. That would definitely give you indigestion, 102 00:07:03,720 --> 00:07:07,720 Speaker 1: the doldrums. Um, I feel like this is if you're 103 00:07:07,760 --> 00:07:10,800 Speaker 1: at a dinner party, you're having you know, your cocktails, 104 00:07:11,400 --> 00:07:14,320 Speaker 1: and uh, you did that question that's supposed to be 105 00:07:14,320 --> 00:07:16,440 Speaker 1: an icebreaker for what's the last thing you had to eat? 106 00:07:16,760 --> 00:07:22,800 Speaker 1: This would be a really pretentious of like science in fact, 107 00:07:25,200 --> 00:07:29,160 Speaker 1: and then you leave that group of people as you 108 00:07:29,240 --> 00:07:33,600 Speaker 1: walk out the door and keep walking or ever never 109 00:07:33,800 --> 00:07:42,200 Speaker 1: to Richard, I think I've done that at a party before. Definitely, 110 00:07:43,760 --> 00:07:47,640 Speaker 1: just like, welp, I've done all that I can here. 111 00:07:48,600 --> 00:07:51,440 Speaker 1: This is not the place for me. I am going 112 00:07:51,480 --> 00:07:56,680 Speaker 1: to take my awkward elsewhere. Yes, yes, And we're both 113 00:07:57,280 --> 00:08:00,280 Speaker 1: awkward at parties, So that is saying something, my hope 114 00:08:00,320 --> 00:08:05,320 Speaker 1: that's fair to say. I am extremely extremely fair to say. 115 00:08:05,560 --> 00:08:08,200 Speaker 1: That's yeah, I think you're better at parties than I am. 116 00:08:08,320 --> 00:08:11,480 Speaker 1: So I have a small window when I'm really good. 117 00:08:11,640 --> 00:08:14,920 Speaker 1: And then that was that window was shut. Then I 118 00:08:14,920 --> 00:08:18,600 Speaker 1: am like the most awkward I am the one just 119 00:08:18,680 --> 00:08:21,040 Speaker 1: telling you facts about snails and I can't stop, and 120 00:08:21,040 --> 00:08:27,240 Speaker 1: people are staring at me like their eyes screaming help anyway, 121 00:08:27,400 --> 00:08:31,000 Speaker 1: invite me to parties. I'm great. Um. So we don't 122 00:08:31,040 --> 00:08:33,040 Speaker 1: have a lot of numbers because there is so much 123 00:08:33,080 --> 00:08:38,160 Speaker 1: confusion around this um. And honestly, when I was looking 124 00:08:38,200 --> 00:08:42,520 Speaker 1: at big names in this world, there weren't too many people. 125 00:08:43,240 --> 00:08:46,320 Speaker 1: But yes, a part of that could be that some 126 00:08:46,440 --> 00:08:49,120 Speaker 1: chefs or a lot of them depending on what you read, 127 00:08:49,440 --> 00:08:54,000 Speaker 1: really chafe it at this name and being categorized under 128 00:08:54,040 --> 00:08:58,520 Speaker 1: this umbrella UM. Speaking to The Guardian, Heston Blumenthal said 129 00:08:58,559 --> 00:09:02,920 Speaker 1: that the term sounds implicated and elitist, and that molecular 130 00:09:03,040 --> 00:09:09,120 Speaker 1: gastronomy was dead, and that that's real funny because if 131 00:09:09,160 --> 00:09:13,720 Speaker 1: if y'all don't know who Heston Blumenthal is, um, he's 132 00:09:13,760 --> 00:09:17,760 Speaker 1: the chef of Fat Duck, who is probably one of 133 00:09:17,800 --> 00:09:24,440 Speaker 1: the better known names connected to the techniques involved with 134 00:09:24,480 --> 00:09:31,960 Speaker 1: molecular gastronomy. So I'm like, I see you, I see Heston. Yeah, yeah, 135 00:09:31,960 --> 00:09:34,840 Speaker 1: that seems to happen with a few people. In fact, 136 00:09:36,120 --> 00:09:40,080 Speaker 1: Elita's definitely does get thrown around a lot in this conversation, 137 00:09:40,320 --> 00:09:44,520 Speaker 1: and and some think that that has to do yeah, 138 00:09:44,559 --> 00:09:50,160 Speaker 1: with confusion around what the term actually means. So but yeah, 139 00:09:50,240 --> 00:09:52,520 Speaker 1: but it can be it can be a little bit pretentious, 140 00:09:52,760 --> 00:09:56,240 Speaker 1: um for sure. And one of the big criticisms of 141 00:09:56,280 --> 00:10:00,440 Speaker 1: it is people is chefs doing it too or show 142 00:10:00,440 --> 00:10:03,960 Speaker 1: off and less concerned about the final product and how 143 00:10:04,000 --> 00:10:06,839 Speaker 1: it tastes, more like look what I can do, yeah, 144 00:10:06,960 --> 00:10:09,000 Speaker 1: rather than oh, you have to eat it now, like 145 00:10:09,920 --> 00:10:14,680 Speaker 1: also it costs three well yeah yeah yeah, but but 146 00:10:14,679 --> 00:10:16,960 Speaker 1: but for sure. That's why I don't think that it 147 00:10:17,040 --> 00:10:21,160 Speaker 1: was born out of any desire to to be elitist 148 00:10:21,240 --> 00:10:25,040 Speaker 1: or pretentious. I think it was a really more and 149 00:10:25,080 --> 00:10:29,400 Speaker 1: more thoughtful and playful And we're gonna get into the 150 00:10:29,520 --> 00:10:31,959 Speaker 1: history of that, but first we are going to take 151 00:10:32,000 --> 00:10:43,040 Speaker 1: a quick break for a word from our sponsor and 152 00:10:43,120 --> 00:10:47,280 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So disclaimer 153 00:10:47,280 --> 00:10:49,920 Speaker 1: on this one. If we did an episode, if the 154 00:10:50,000 --> 00:10:53,960 Speaker 1: history section was the history of the science of cooking, 155 00:10:53,960 --> 00:10:57,959 Speaker 1: this episode would never end. Oh yeah, and it would 156 00:10:58,000 --> 00:11:04,280 Speaker 1: just die here. So yeah, that's that's that's that's more. 157 00:11:04,320 --> 00:11:06,439 Speaker 1: I mean, that's like at least half of the premise 158 00:11:06,600 --> 00:11:13,040 Speaker 1: of this entire podcast. Yes, so, so consider every episode 159 00:11:13,080 --> 00:11:17,839 Speaker 1: we've ever done to be a lead up. Yeah, we've 160 00:11:17,880 --> 00:11:22,040 Speaker 1: all been building up to this, yes, but also don't 161 00:11:22,080 --> 00:11:25,720 Speaker 1: expect us to cover literally all of science and cooking. Yes, 162 00:11:25,840 --> 00:11:29,560 Speaker 1: please don't do that. Your expectations will be dashed. We 163 00:11:29,600 --> 00:11:37,760 Speaker 1: don't want that. We don't want that, like film slowly collapsing. Terrible, terrible. Okay, 164 00:11:37,760 --> 00:11:40,480 Speaker 1: So yes, the intersection of science and cuisine has been 165 00:11:40,520 --> 00:11:46,520 Speaker 1: around a long while, pretty much since humanity has been cooking, um, 166 00:11:46,559 --> 00:11:50,120 Speaker 1: going all the way back to second century BC. There 167 00:11:50,160 --> 00:11:53,880 Speaker 1: are records indicating that the writer at the anonymous writer 168 00:11:54,840 --> 00:11:57,520 Speaker 1: was comparing the weights of fermented meat to fresh meat 169 00:11:57,760 --> 00:12:01,840 Speaker 1: to discern which was heavier. Okay, yeah, things like that. 170 00:12:02,520 --> 00:12:06,839 Speaker 1: Meat stock preparation has been of particular interest. Oh jeez, 171 00:12:06,880 --> 00:12:09,319 Speaker 1: it has. Oh yes, So when it comes to this 172 00:12:09,360 --> 00:12:15,040 Speaker 1: intersection throughout history. Dennis pop Pen described his sixteen seventy 173 00:12:15,120 --> 00:12:18,600 Speaker 1: nine invention of the pressure cooker in his book, which 174 00:12:18,640 --> 00:12:22,319 Speaker 1: is considered by many one of the very first scientific 175 00:12:22,320 --> 00:12:26,640 Speaker 1: books on cooking, and then in seventeen eighties three and 176 00:12:26,800 --> 00:12:31,440 Speaker 1: Twine Laurente la Vossier evaluated meat stock cooking methods, their 177 00:12:31,480 --> 00:12:36,040 Speaker 1: density and quality differences in those things. Many historians in 178 00:12:36,080 --> 00:12:42,119 Speaker 1: particular point to eighteenth nineteenth century chef and gastronome Anthelem 179 00:12:42,240 --> 00:12:47,240 Speaker 1: Brilliant Savam and his eighteen work Law Physiology dugu on 180 00:12:47,400 --> 00:12:52,560 Speaker 1: gastronomy nineteenth centuries. Alexis Soyer's name comes up a lot 181 00:12:52,640 --> 00:12:57,920 Speaker 1: in this conversation too. Um. In eighteen eighty five Books 182 00:12:58,520 --> 00:13:01,719 Speaker 1: out of Europe suggested let dinner party guest to make 183 00:13:01,760 --> 00:13:03,400 Speaker 1: their ice cream. Let them make their own ice cream 184 00:13:03,440 --> 00:13:08,400 Speaker 1: using liquid nitrogen. And yeah, I know this sounds like 185 00:13:08,440 --> 00:13:12,680 Speaker 1: something you do today. Um. Yeah it read quote. Its 186 00:13:12,720 --> 00:13:17,240 Speaker 1: powers are astonishing, and persons scientifically inclined may perhaps like 187 00:13:17,320 --> 00:13:22,760 Speaker 1: to amuse and instruct their friends as well as feed them. Gosh, 188 00:13:23,040 --> 00:13:26,680 Speaker 1: is he talking about us? It's us sound that way again. 189 00:13:26,720 --> 00:13:31,280 Speaker 1: We're great at parties, Um. And as our understanding of 190 00:13:31,360 --> 00:13:34,280 Speaker 1: science has grown and technology has advanced, so too have 191 00:13:34,360 --> 00:13:39,400 Speaker 1: our thoughts and ideas around cooking. Nouvelle cuisine was a 192 00:13:39,440 --> 00:13:42,439 Speaker 1: stop along this evolution, UM, and at the time an 193 00:13:42,440 --> 00:13:45,160 Speaker 1: equally controversial one. We should do a whole other episode 194 00:13:45,160 --> 00:13:49,240 Speaker 1: on that. Oh yeah, sure, man, We we covered it 195 00:13:49,360 --> 00:13:53,200 Speaker 1: a little bit in our episode about um. Why French 196 00:13:53,400 --> 00:13:56,880 Speaker 1: cuisine UM. For a long time was considered like the 197 00:13:57,040 --> 00:14:05,480 Speaker 1: cuisine right, Yes, the equisine um in Escoffier wrote, if 198 00:14:05,520 --> 00:14:08,560 Speaker 1: everything is changing, it would be absurd to claim to 199 00:14:08,679 --> 00:14:11,880 Speaker 1: fix the density of an art based in many respects 200 00:14:11,920 --> 00:14:15,520 Speaker 1: on fashion and as unstable as it. If taste is 201 00:14:15,559 --> 00:14:18,559 Speaker 1: becoming more refined, the culinary art too has to conform 202 00:14:18,640 --> 00:14:22,760 Speaker 1: to it. To contrast the effects of modern superactivity, cooking 203 00:14:22,760 --> 00:14:30,000 Speaker 1: will become more scientific and precise. Yeah, alright, So officially, 204 00:14:30,800 --> 00:14:35,120 Speaker 1: Molecular astronomy was created in which is my little brother's age? 205 00:14:36,400 --> 00:14:42,760 Speaker 1: Or nine? Which is my age? And more on that 206 00:14:42,760 --> 00:14:44,960 Speaker 1: that kind of date confusion In a second, It was 207 00:14:45,000 --> 00:14:49,400 Speaker 1: the brainchild of British physicist Nicholas Curdie and French physical 208 00:14:49,480 --> 00:14:54,480 Speaker 1: chemist and professor air Ve Tease, and they also gave 209 00:14:54,480 --> 00:14:56,960 Speaker 1: it the name. They used the term to describe a 210 00:14:56,960 --> 00:14:59,920 Speaker 1: new discipline that used science to understand the chemistry of 211 00:15:00,040 --> 00:15:04,440 Speaker 1: cooking and to deconstruct dishes and present them in different ways. 212 00:15:05,000 --> 00:15:08,360 Speaker 1: They embrace using science to find new methods of cooking, 213 00:15:08,600 --> 00:15:13,040 Speaker 1: preparing and presenting food. The confusion about the date is 214 00:15:13,080 --> 00:15:16,160 Speaker 1: most likely because the creators really introduced it to the 215 00:15:16,200 --> 00:15:21,360 Speaker 1: global stage in when they held their first International Workshop 216 00:15:21,480 --> 00:15:25,240 Speaker 1: of Molecular and Physical Astronomy, Yes, which was the original 217 00:15:25,320 --> 00:15:29,680 Speaker 1: name molecular and Physical gastronomy of the discipline, and this 218 00:15:29,760 --> 00:15:32,280 Speaker 1: was held in Italy and they invited chefs and scientists 219 00:15:32,280 --> 00:15:35,120 Speaker 1: alike to learn about this new way of looking at 220 00:15:35,120 --> 00:15:38,000 Speaker 1: cooking and what it could be. Tease puts the date 221 00:15:38,160 --> 00:15:42,000 Speaker 1: that he and Curtie came up with it in however, Ah, 222 00:15:42,040 --> 00:15:44,640 Speaker 1: there you go. Yes, Yeah, I mean I'm inclined to 223 00:15:45,480 --> 00:15:51,840 Speaker 1: trust the creator, but who am I. They derived the 224 00:15:51,920 --> 00:15:57,080 Speaker 1: name from Brilliant Severance definition for astronomy, which quote, astronomy 225 00:15:57,120 --> 00:15:59,680 Speaker 1: is the reasoned knowledge of all that relates to man 226 00:15:59,800 --> 00:16:03,000 Speaker 1: fee himself. Its aim is to attend to the preservation 227 00:16:03,040 --> 00:16:06,120 Speaker 1: of man by means of the best possible food. It 228 00:16:06,160 --> 00:16:10,520 Speaker 1: relates to and manages following certain principles. Everybody who explores 229 00:16:10,560 --> 00:16:16,280 Speaker 1: supplies or prepares those things which may be converted into food. Yeah. 230 00:16:16,360 --> 00:16:20,120 Speaker 1: Another translation of that first line, Um, I kind of 231 00:16:20,120 --> 00:16:23,680 Speaker 1: want to repeat it because I think it's so crucial 232 00:16:23,720 --> 00:16:27,200 Speaker 1: to the conversation. Um that. Yeah, gastronomy is the intelligent 233 00:16:27,320 --> 00:16:34,000 Speaker 1: knowledge of whatever concerns man's nourishment. M hmm. Yeah. Molecular 234 00:16:34,320 --> 00:16:37,360 Speaker 1: was chosen to narrow and focus on the scope, though 235 00:16:37,760 --> 00:16:42,480 Speaker 1: it was originally called Yes, molecular and physical astronomy. Yeah, 236 00:16:42,720 --> 00:16:45,280 Speaker 1: more on that in a second, um. But uh, but yeah, 237 00:16:45,440 --> 00:16:48,240 Speaker 1: they were also using the word molecular here. They were 238 00:16:48,320 --> 00:16:52,080 Speaker 1: riffing on the term molecular biology UM, which arose in 239 00:16:52,120 --> 00:16:56,720 Speaker 1: the nineteen thirties to describe using chemistry and physics in 240 00:16:56,840 --> 00:17:01,480 Speaker 1: order to explore and investigate biology. So yeah, just a 241 00:17:01,520 --> 00:17:04,280 Speaker 1: little bit of a a little bit of deep science nerd 242 00:17:04,320 --> 00:17:10,000 Speaker 1: word play here science nerd word play. Also note by 243 00:17:10,080 --> 00:17:15,960 Speaker 1: note cuisine was promoted beginning in n essentially preparing food 244 00:17:15,960 --> 00:17:20,720 Speaker 1: with pure chemical compounds UM. And Teath was behind this 245 00:17:21,119 --> 00:17:23,560 Speaker 1: as well, And in fact, I got very confused because 246 00:17:23,560 --> 00:17:26,199 Speaker 1: I thought it was something totally different until like halfway 247 00:17:26,240 --> 00:17:28,359 Speaker 1: into my research I had to go back and like 248 00:17:29,600 --> 00:17:33,800 Speaker 1: rethink about what what I thought I knew. Tea's really 249 00:17:33,840 --> 00:17:36,639 Speaker 1: made a name for himself in the culinary world, and 250 00:17:37,119 --> 00:17:41,000 Speaker 1: Teas advises Michelin, Star shifts and government officials. He has 251 00:17:41,000 --> 00:17:44,040 Speaker 1: sliced an onion in an m r I. He's come 252 00:17:44,119 --> 00:17:47,439 Speaker 1: up with an Ioli equation, and he's done a lot 253 00:17:47,480 --> 00:17:52,840 Speaker 1: of experiments with eggs, cooking them without eat, unboiling them, 254 00:17:52,880 --> 00:18:00,200 Speaker 1: turning them transparent, and mammifying them. Mammifying mammified eggs. Don't 255 00:18:00,200 --> 00:18:01,720 Speaker 1: even know what that means, but I don't either, and 256 00:18:01,720 --> 00:18:08,439 Speaker 1: I'm terrified the first mummified eggs. That's I'm telling you, 257 00:18:08,720 --> 00:18:14,719 Speaker 1: horror movie plots abound. Um. Curtie and Uh Teas had 258 00:18:14,720 --> 00:18:17,160 Speaker 1: already been kicking around stirring things up in the culinary 259 00:18:17,160 --> 00:18:24,040 Speaker 1: world before they entered into moleculars together. Yeah, astronomy. As 260 00:18:24,040 --> 00:18:26,520 Speaker 1: early as nineteen sixty nine, Curti gave a speech called 261 00:18:26,720 --> 00:18:30,240 Speaker 1: The Physicist in the Kitchen, which was a speech that 262 00:18:30,280 --> 00:18:34,840 Speaker 1: included a presentation of using the new microwave to make 263 00:18:34,880 --> 00:18:41,080 Speaker 1: a quote reversed baked Alaska. Huh yeah. Teas was a 264 00:18:41,080 --> 00:18:46,200 Speaker 1: big proponent of then new fangled cooking techniques like southed 265 00:18:46,480 --> 00:18:49,560 Speaker 1: in the nineteen eighties. According to him, he got into 266 00:18:49,560 --> 00:18:54,000 Speaker 1: the field after attempting to make us and ignoring the 267 00:18:54,040 --> 00:18:56,800 Speaker 1: recipes called to add eggs two at a time, seeing 268 00:18:56,840 --> 00:18:59,720 Speaker 1: no reason for it, so just add just just dupp 269 00:18:59,760 --> 00:19:02,040 Speaker 1: him and at once. Yep. And of course it was 270 00:19:02,080 --> 00:19:06,760 Speaker 1: a total disaster, total disaster, and his science brain was like, well, 271 00:19:06,800 --> 00:19:09,480 Speaker 1: we've got to get to the bottom of this, and 272 00:19:10,000 --> 00:19:12,159 Speaker 1: uh in thees was the beginning of a lot of 273 00:19:12,200 --> 00:19:15,000 Speaker 1: progress in terms of understanding the science involved in cooking. 274 00:19:15,640 --> 00:19:17,560 Speaker 1: And I mean, as we said at the beginning of this, 275 00:19:18,160 --> 00:19:23,359 Speaker 1: that's been ongoing throughout time, but it was kind of 276 00:19:23,560 --> 00:19:27,560 Speaker 1: a lot of technologies were being developed around around then, 277 00:19:27,600 --> 00:19:31,600 Speaker 1: and yeah, kind of changing our our ideas of what 278 00:19:31,720 --> 00:19:36,480 Speaker 1: food could be. Yes, yes, And speaking of back to 279 00:19:36,560 --> 00:19:42,320 Speaker 1: that Aoli equation. So uh, Tease came up with this 280 00:19:42,520 --> 00:19:46,840 Speaker 1: notation technique for describing a recipe pretty much any given 281 00:19:46,880 --> 00:19:50,719 Speaker 1: recipe as a formula UM, and he called it um 282 00:19:50,800 --> 00:19:54,960 Speaker 1: dispersed system formalism UM. And he based it on this 283 00:19:55,119 --> 00:19:59,879 Speaker 1: existing notation technique for for describing soft matter UM in 284 00:20:00,040 --> 00:20:06,240 Speaker 1: physics called a complex dispersion notation or complex disperse systems notation, 285 00:20:06,680 --> 00:20:09,879 Speaker 1: which was created by this French physicist whose name I 286 00:20:09,960 --> 00:20:13,359 Speaker 1: might be about to butcher um, Pierre Gille de gene. 287 00:20:13,960 --> 00:20:17,800 Speaker 1: His work de gens work with phase transitions and polymers 288 00:20:17,840 --> 00:20:21,920 Speaker 1: won him the Nobel Prize in physics. So so yeah, 289 00:20:22,040 --> 00:20:26,320 Speaker 1: Tease was kind of riffing off of this and UM. 290 00:20:26,760 --> 00:20:31,560 Speaker 1: His his idea in creating this this notation system for 291 00:20:31,680 --> 00:20:36,320 Speaker 1: recipes UM is that food is a type of soft 292 00:20:36,400 --> 00:20:39,840 Speaker 1: matter that we can describe in the same way that 293 00:20:39,880 --> 00:20:43,159 Speaker 1: we would describe any physical object. You know, food is 294 00:20:43,160 --> 00:20:47,200 Speaker 1: made of atoms UM, which may be bonded into compounds UM. 295 00:20:47,280 --> 00:20:50,760 Speaker 1: And those compounds can be structured in different ways, and 296 00:20:50,840 --> 00:20:53,879 Speaker 1: they can be UM dispersed among or mixed up with 297 00:20:54,040 --> 00:20:58,359 Speaker 1: other compounds in different ways. Yeah okay, So so in 298 00:20:58,359 --> 00:21:01,919 Speaker 1: in physics UM, a mixture of different substances is called 299 00:21:02,000 --> 00:21:05,720 Speaker 1: a colloid. And and you can describe a colloid by 300 00:21:05,800 --> 00:21:09,600 Speaker 1: describing what substances are in it and how much of 301 00:21:09,640 --> 00:21:12,920 Speaker 1: each UM and the size of the particles of those 302 00:21:12,960 --> 00:21:17,480 Speaker 1: substances UM and and which of the substances is providing 303 00:21:17,680 --> 00:21:21,720 Speaker 1: the overall physical structure UM and and the physical state 304 00:21:22,119 --> 00:21:24,959 Speaker 1: or phase that they're in. You know, a solid liquid 305 00:21:24,960 --> 00:21:29,320 Speaker 1: gas yeah, um. Plasma doesn't come into play that often 306 00:21:29,800 --> 00:21:33,000 Speaker 1: in food. If it does, your oven gets much hotter 307 00:21:33,040 --> 00:21:40,639 Speaker 1: than mine. But um, but but yeah, so okay. So 308 00:21:40,760 --> 00:21:45,320 Speaker 1: take cream for example. Yeah, cream is an emulsion of 309 00:21:45,920 --> 00:21:50,400 Speaker 1: liquid fats and stuff in liquid water and stuff UM, 310 00:21:50,480 --> 00:21:53,720 Speaker 1: and you can describe the size of those fat and 311 00:21:53,720 --> 00:21:58,239 Speaker 1: and water particles and how they're dispersed. Scientifically. You can 312 00:21:58,280 --> 00:22:02,520 Speaker 1: also take that result liquid and whip air into it, 313 00:22:03,040 --> 00:22:06,560 Speaker 1: making whipped cream UM and you can describe how that 314 00:22:06,640 --> 00:22:09,919 Speaker 1: gas is dispersed in that liquid in order to create 315 00:22:10,160 --> 00:22:15,080 Speaker 1: that foam that is whipped cream. And if you wanted 316 00:22:15,119 --> 00:22:17,040 Speaker 1: to and this is a little gross because we're talking 317 00:22:17,080 --> 00:22:19,240 Speaker 1: about dairy product, but like, follow along with me here, 318 00:22:19,520 --> 00:22:21,600 Speaker 1: you could put that liquid cream into into like a 319 00:22:21,640 --> 00:22:24,960 Speaker 1: spritzer and spray tiny droplets of it into the air, 320 00:22:25,160 --> 00:22:28,919 Speaker 1: creating an aerosol, a liquid dispersed in a gas um. 321 00:22:29,040 --> 00:22:32,119 Speaker 1: Aerosols often provide scent, think of like lemon oil or 322 00:22:32,160 --> 00:22:36,959 Speaker 1: something more pleasant than cream if you want to um. 323 00:22:37,000 --> 00:22:39,919 Speaker 1: But this also goes way deeper because food production and 324 00:22:39,960 --> 00:22:44,440 Speaker 1: cooking our methods of taking raw ingredients like cream and 325 00:22:44,800 --> 00:22:49,199 Speaker 1: mucking about with their structure to produce really complex stuff 326 00:22:49,280 --> 00:22:53,800 Speaker 1: like cheese or or yogurt, or ice cream or bechamel sauce. 327 00:22:54,760 --> 00:23:00,000 Speaker 1: And so Tease wound up taking his version of complex 328 00:23:00,119 --> 00:23:04,480 Speaker 1: disperse systems notation and applying it to over four hundred 329 00:23:04,520 --> 00:23:10,119 Speaker 1: and fifty sauces um a really included um, just to 330 00:23:10,240 --> 00:23:14,040 Speaker 1: see what all of those would look like as formulas, 331 00:23:15,080 --> 00:23:18,560 Speaker 1: and and he's determined that that for all of their 332 00:23:18,600 --> 00:23:23,760 Speaker 1: differences in taste, those four fifty plus sauces can all 333 00:23:23,800 --> 00:23:29,520 Speaker 1: be described with one of just twenty three formulas um. 334 00:23:29,560 --> 00:23:34,080 Speaker 1: And furthermore, um, he he figured out that you can 335 00:23:34,200 --> 00:23:38,760 Speaker 1: use this system to generate entirely new formulas that you 336 00:23:38,760 --> 00:23:42,159 Speaker 1: can plug ingredients into, which creates all new recipes like 337 00:23:42,240 --> 00:23:49,520 Speaker 1: new foods, just by randomizing a formula process um and 338 00:23:49,520 --> 00:23:51,720 Speaker 1: and and he and he does this, he actually puts 339 00:23:51,760 --> 00:23:54,400 Speaker 1: this into practice. When he does, he names the recipes 340 00:23:54,440 --> 00:24:00,280 Speaker 1: after famous scientists like like Faraday um and and and 341 00:24:00,320 --> 00:24:04,080 Speaker 1: this is this is where everything starts getting away from 342 00:24:04,080 --> 00:24:05,960 Speaker 1: me just a little bit. But but if I'm reading 343 00:24:05,960 --> 00:24:11,240 Speaker 1: it correctly, I think that the fair day Um, this 344 00:24:11,320 --> 00:24:15,520 Speaker 1: recipe that he created with a random formula UM is 345 00:24:15,520 --> 00:24:18,160 Speaker 1: a sort of aspect. It's like it's it's a gel 346 00:24:18,359 --> 00:24:20,920 Speaker 1: that's made from an oil and a solid combined with 347 00:24:20,920 --> 00:24:23,639 Speaker 1: with gelatine dispersed into a liquid and then firmed up 348 00:24:23,640 --> 00:24:27,920 Speaker 1: into a solid structure. Um. Which sounds aspecy to me. Yeah. 349 00:24:28,280 --> 00:24:32,320 Speaker 1: Um And as an example, UM, he made one with 350 00:24:32,359 --> 00:24:35,760 Speaker 1: them with with lobster meat and lobster oil um in 351 00:24:35,800 --> 00:24:40,480 Speaker 1: a smoked tea soup. He turned up into an aspect 352 00:24:40,960 --> 00:24:46,959 Speaker 1: huh of sorts of sorts aspect of sorts all right, 353 00:24:48,280 --> 00:24:52,800 Speaker 1: So so yeah, this this is kind of teases theory 354 00:24:53,280 --> 00:24:56,240 Speaker 1: on on how all of this works and why it's cool. 355 00:24:57,520 --> 00:25:02,119 Speaker 1: I agree, that's pretty cool. Um. The Catalonian restaurant El Boogie, 356 00:25:02,200 --> 00:25:06,879 Speaker 1: which is now closed, often gets credited with bringing modernist cuisine. 357 00:25:07,320 --> 00:25:10,440 Speaker 1: This is the term they like to use, describing this 358 00:25:10,480 --> 00:25:16,760 Speaker 1: one mainstream and popularizing techniques, ingredients and presentations that many 359 00:25:16,800 --> 00:25:20,359 Speaker 1: adapted came to view as the poster children foods and 360 00:25:20,480 --> 00:25:26,439 Speaker 1: techniques of molecular gastronomy. They serve things like foams alongside 361 00:25:26,440 --> 00:25:29,720 Speaker 1: these brightly colored rectangles that could be any number of textures, 362 00:25:30,000 --> 00:25:33,359 Speaker 1: and used less traditional ingredients like powdered wheat, starch and 363 00:25:33,480 --> 00:25:37,560 Speaker 1: tools like combs. I think he said the comb was 364 00:25:37,600 --> 00:25:40,480 Speaker 1: going to be one of the biggest kitchen tools in 365 00:25:40,520 --> 00:25:44,040 Speaker 1: the future, all right, yeah, Um, And the chef there, 366 00:25:44,240 --> 00:25:49,840 Speaker 1: Ferran Adria never accepted the molecular gastronomy label and in 367 00:25:49,880 --> 00:25:53,480 Speaker 1: fact actively rejected it as too simplistic for what he 368 00:25:53,640 --> 00:25:58,440 Speaker 1: was doing. Yes, as do many chefs who get brought 369 00:25:58,520 --> 00:26:00,960 Speaker 1: up a lot in this conversation, many who have never 370 00:26:01,000 --> 00:26:05,080 Speaker 1: attended any of Curty and Teases workshops. Tease himself has 371 00:26:05,080 --> 00:26:08,840 Speaker 1: been clear that it was never meant to describe cooking itself. Um. 372 00:26:08,880 --> 00:26:12,639 Speaker 1: Adria calls cooking one of the world's oldest languages, that 373 00:26:12,720 --> 00:26:15,200 Speaker 1: it is a form of self expression, and that l 374 00:26:15,280 --> 00:26:22,320 Speaker 1: Bouye was not a restaurant but an entire experience. H Yeah, 375 00:26:22,440 --> 00:26:26,120 Speaker 1: I remember when I was researching this. Uh. Snail porridge 376 00:26:26,160 --> 00:26:30,200 Speaker 1: is also one of the Yeah, I swear it came 377 00:26:30,280 --> 00:26:35,560 Speaker 1: up in every article, every article. Every article sounds delicious 378 00:26:36,240 --> 00:26:38,600 Speaker 1: does I don't know what that is, but I want 379 00:26:38,640 --> 00:26:41,840 Speaker 1: to try it. It's all the reviews I read sounded 380 00:26:41,840 --> 00:26:45,400 Speaker 1: pretty good to me. The Food Network played a role 381 00:26:45,440 --> 00:26:49,720 Speaker 1: as well in Molecular Gastronomy's rise, because that channel started 382 00:26:49,840 --> 00:26:54,120 Speaker 1: entering homes just as Molecular Gastronomy was entering the zeitgeist. 383 00:26:54,359 --> 00:26:57,600 Speaker 1: And sound speculate that the exposure to new ways of cooking, 384 00:26:57,640 --> 00:27:01,040 Speaker 1: along with the sort of food is spect cool idea 385 00:27:01,160 --> 00:27:06,040 Speaker 1: that it's a performance helped elevate molecular Astronomy and muddy 386 00:27:06,080 --> 00:27:10,720 Speaker 1: the definition. Yeah, and it is to be fair hard 387 00:27:10,760 --> 00:27:14,600 Speaker 1: to explain such a like like deep and kind of 388 00:27:14,680 --> 00:27:18,080 Speaker 1: nerdy concept in like a TV SoundBite. Um, but it 389 00:27:18,160 --> 00:27:20,240 Speaker 1: was exciting to see. I I was. I was watching 390 00:27:20,400 --> 00:27:23,520 Speaker 1: a lot of Food Network at the time, and it 391 00:27:23,600 --> 00:27:26,960 Speaker 1: was it was I was so into it um and uh. 392 00:27:27,160 --> 00:27:30,440 Speaker 1: Chef Richard Blaze was one of the people using principles 393 00:27:30,440 --> 00:27:34,040 Speaker 1: of molecular astronomy in his cooking on on Top Chef. Yeah. 394 00:27:34,119 --> 00:27:35,920 Speaker 1: And in fact, when I told someone we were doing 395 00:27:35,960 --> 00:27:38,560 Speaker 1: this topic, she was like, why why didn't you get 396 00:27:38,640 --> 00:27:40,760 Speaker 1: Richard Blaze? You were on his show, ring, I'm on 397 00:27:40,800 --> 00:27:44,399 Speaker 1: yours to talk about this. Yeah. I think he's busy, 398 00:27:44,520 --> 00:27:47,560 Speaker 1: but I think, yeah, yeah, I think he's got stuff 399 00:27:47,600 --> 00:27:53,640 Speaker 1: going on. Yeah, well so do we. Um US based 400 00:27:54,359 --> 00:27:58,080 Speaker 1: American Research Chef's Association or a r c A coined 401 00:27:58,080 --> 00:28:02,919 Speaker 1: the term colonology in and this referred to the marriage 402 00:28:02,920 --> 00:28:07,199 Speaker 1: of colony arts and food science, and they offer college 403 00:28:07,200 --> 00:28:13,600 Speaker 1: courses across the United States. Um uh. Teas has been 404 00:28:13,640 --> 00:28:19,080 Speaker 1: a little bit uh ornery about the term colonology. Um. 405 00:28:19,240 --> 00:28:24,240 Speaker 1: He wrote UM a few years back that uh, oh gosh, 406 00:28:24,240 --> 00:28:25,520 Speaker 1: I don't have the quote right in front of me, 407 00:28:25,560 --> 00:28:27,760 Speaker 1: but it was something to extent of like, first of all, 408 00:28:28,160 --> 00:28:32,840 Speaker 1: it's trademarked, so you know that it can't really mean 409 00:28:32,960 --> 00:28:40,080 Speaker 1: anything like nikes. He's a pretty blunt fellow from what 410 00:28:40,120 --> 00:28:47,160 Speaker 1: I understand. He is in very very pithy, pithy and 411 00:28:47,240 --> 00:28:52,560 Speaker 1: salty both Oh my gosh at any rate. Yes, Curtie 412 00:28:52,640 --> 00:28:57,200 Speaker 1: died and T's renamed the conference the International Workshop of 413 00:28:57,280 --> 00:29:01,760 Speaker 1: Molecular Astronomy, dropping the physical part of the title. And 414 00:29:01,800 --> 00:29:05,280 Speaker 1: apparently I I read that this was kind of a 415 00:29:05,360 --> 00:29:08,520 Speaker 1: long running and I get the feeling like fond disagreement 416 00:29:08,680 --> 00:29:11,640 Speaker 1: between the two of them. UM that that Courtie, being 417 00:29:11,680 --> 00:29:17,520 Speaker 1: a physicist, wanted the emphasis the title physical and Molecular Astronomy. 418 00:29:17,720 --> 00:29:20,880 Speaker 1: He wanted that emphasis on physical in there to prevent 419 00:29:21,040 --> 00:29:26,720 Speaker 1: any over emphasis on chemistry UM, and Tease, being a chemist, 420 00:29:27,040 --> 00:29:30,200 Speaker 1: thought it was perfectly well implied that criysical was part 421 00:29:30,200 --> 00:29:37,400 Speaker 1: of it. Of course, uh science nerd word play. A 422 00:29:37,400 --> 00:29:42,040 Speaker 1: few years earlier, Teas gave his PhD dissertation at the 423 00:29:42,120 --> 00:29:45,920 Speaker 1: University of Paris called Molecular and Physical Gastronomy. In it, 424 00:29:46,000 --> 00:29:50,520 Speaker 1: he arrived at five goals quote to collect and investigate 425 00:29:50,560 --> 00:29:54,200 Speaker 1: old wives tales about cooking UM. To model and scrutinize 426 00:29:54,200 --> 00:29:58,800 Speaker 1: existing recipes, to introduce new tools, products and methods to cooking, 427 00:29:59,240 --> 00:30:02,520 Speaker 1: to invent dishes using knowledge from the previous three aims. 428 00:30:02,600 --> 00:30:08,600 Speaker 1: And to use the appeal of food to promote science. Yes, um, 429 00:30:08,640 --> 00:30:12,920 Speaker 1: and all of this led to UH Tease creating um 430 00:30:12,960 --> 00:30:15,720 Speaker 1: the the Group of Molecular Gastronomy, a sort of sub 431 00:30:15,720 --> 00:30:18,640 Speaker 1: department of the Ken lab at UM at the College 432 00:30:18,680 --> 00:30:23,480 Speaker 1: de France in Teas made waves again when he espoused 433 00:30:23,560 --> 00:30:28,560 Speaker 1: his theory that chemical compounds were the key dissolving world hunger. Yeah, 434 00:30:28,600 --> 00:30:31,680 Speaker 1: and he apparently came up with with the idea for 435 00:30:31,680 --> 00:30:34,640 Speaker 1: for a note by note when he realized that all 436 00:30:34,640 --> 00:30:37,680 Speaker 1: he needed to do to make cheap whiskey taste more 437 00:30:37,720 --> 00:30:41,000 Speaker 1: expensive was at a little bit of vanilla in um, 438 00:30:41,000 --> 00:30:44,000 Speaker 1: which is a compound that's part of what makes vanilla 439 00:30:44,040 --> 00:30:46,600 Speaker 1: taste of vanilla e and also one of the compounds 440 00:30:46,600 --> 00:30:50,760 Speaker 1: that whiskey picks up when it's aged in oak barrels. Noted, 441 00:30:51,880 --> 00:30:57,960 Speaker 1: I know, right, um. So note by note combines traditional 442 00:30:58,560 --> 00:31:01,120 Speaker 1: ingredients in methods like oil and saw it frying and 443 00:31:01,160 --> 00:31:05,160 Speaker 1: boiling with less traditional ones like glycerol and citric acid 444 00:31:05,280 --> 00:31:10,080 Speaker 1: and sepurification and dehydration. And these powders last forever and 445 00:31:10,120 --> 00:31:13,720 Speaker 1: are easier and cheaper to transport than most foods. Um 446 00:31:13,760 --> 00:31:17,760 Speaker 1: many of the dishes and sauces he created with this method. Yes, 447 00:31:17,800 --> 00:31:20,960 Speaker 1: he named after scientists. I hope he has like a 448 00:31:21,080 --> 00:31:25,600 Speaker 1: huge roster. He's just going from you. He was adamant. 449 00:31:25,640 --> 00:31:29,040 Speaker 1: He's was adamant that the goal was to create, not recreate, 450 00:31:29,560 --> 00:31:32,800 Speaker 1: and that this way of approaching cooking offered far more possibilities. 451 00:31:32,800 --> 00:31:36,400 Speaker 1: It kind of reminded me of the argument with meat alternatives, 452 00:31:37,240 --> 00:31:43,719 Speaker 1: um like, not trying to recreate uh hamburger, patty, vegetarian methods. 453 00:31:43,840 --> 00:31:46,840 Speaker 1: It's sort of this is its own thing, Yeah, making 454 00:31:46,880 --> 00:31:50,000 Speaker 1: something delicious in its own right, um and nutritious and 455 00:31:50,400 --> 00:31:55,000 Speaker 1: yeah right. Teas plan Um called for farmers to purchase 456 00:31:55,120 --> 00:31:58,320 Speaker 1: five thousand dollar extraction kits on average five thousand dollars 457 00:31:58,360 --> 00:32:02,520 Speaker 1: and then pivot to selling these powders. And there are 458 00:32:02,560 --> 00:32:05,040 Speaker 1: similarities and what he's talking about in other mass produced, 459 00:32:05,080 --> 00:32:09,280 Speaker 1: factory processed food items like Coca Cola, which he's used 460 00:32:09,320 --> 00:32:12,440 Speaker 1: as earli iterations. He admits there's the similarity, but not 461 00:32:12,600 --> 00:32:16,120 Speaker 1: exactly what he's talking about. And reading about some of 462 00:32:16,160 --> 00:32:20,720 Speaker 1: these these recipes straight up fascinating. They really do sound 463 00:32:20,840 --> 00:32:25,000 Speaker 1: like science experiments, and for me, it's really difficult to 464 00:32:25,200 --> 00:32:28,920 Speaker 1: fathom how chefs would go from powders and liquids and 465 00:32:28,920 --> 00:32:32,560 Speaker 1: then use science and these tools to create something that, 466 00:32:32,840 --> 00:32:38,360 Speaker 1: for instance, reads like soup. So from a Post magazine 467 00:32:38,440 --> 00:32:42,400 Speaker 1: article about this quote. The soup was freeze dried coconut 468 00:32:42,480 --> 00:32:46,440 Speaker 1: extract and jellum gum, a bacteria byproduct presented in two 469 00:32:46,480 --> 00:32:49,840 Speaker 1: contrasting consistencies in a hot liquid form and as a 470 00:32:49,840 --> 00:32:53,360 Speaker 1: cold whipped cream that wouldn't melt. He who the chef 471 00:32:53,560 --> 00:32:56,480 Speaker 1: at the end this particular dish had prepared a red 472 00:32:56,480 --> 00:32:59,440 Speaker 1: garnish by squeezing a gelled soy sauce mixture from a 473 00:32:59,480 --> 00:33:03,440 Speaker 1: syringe onto an ice cube, and the chicken was really 474 00:33:03,440 --> 00:33:08,840 Speaker 1: wheat starch, gluten, milk, protein glutamate, and centrifuge carrot fibers 475 00:33:09,080 --> 00:33:13,080 Speaker 1: pulverized in a coffee grinder and then pan fried a 476 00:33:13,120 --> 00:33:19,600 Speaker 1: caramelized sauce flavored with lemoning and jernal jaren jerneal aromatic 477 00:33:19,640 --> 00:33:22,719 Speaker 1: chemicals used more often in cosmetics than in cooking. Topped 478 00:33:22,760 --> 00:33:28,160 Speaker 1: off the creation. Huh Yeah, I love it. I'm like, well, 479 00:33:29,280 --> 00:33:33,400 Speaker 1: that's given me something to think I would try that. Yes. 480 00:33:34,160 --> 00:33:36,880 Speaker 1: In two thousand four, UM a group of chemists Chafts, 481 00:33:36,920 --> 00:33:39,840 Speaker 1: which is pretty awesome, combined forces with New York universities 482 00:33:39,960 --> 00:33:43,160 Speaker 1: departments of Nutrition, food stays, and public health to create 483 00:33:43,320 --> 00:33:48,240 Speaker 1: the experimental cuisine collective. In two thousand seven, they provided 484 00:33:48,360 --> 00:33:53,520 Speaker 1: this definition of experimental cuisine. Experimental cuisine seeks, amongst other things, 485 00:33:53,920 --> 00:33:57,400 Speaker 1: to contribute to a rigorous scientific understanding of the physical 486 00:33:57,520 --> 00:34:01,360 Speaker 1: basis for cooking processes in hands understanding of the social 487 00:34:01,360 --> 00:34:05,080 Speaker 1: context for cooking and societal ramifications of new food technologies, 488 00:34:05,240 --> 00:34:08,480 Speaker 1: and accelerate the discovery of scientific and experiment based approaches 489 00:34:08,600 --> 00:34:13,200 Speaker 1: to innovative culinary practices on orthodox flavors and new dining traditions. 490 00:34:14,000 --> 00:34:18,000 Speaker 1: This idea has often been called, alongside clinology, as America's 491 00:34:18,080 --> 00:34:21,440 Speaker 1: answer to molecular gastronomy, which a lot of people associate 492 00:34:21,480 --> 00:34:25,840 Speaker 1: more with Europe. Yeah Yeah. In two thousand four, Tis 493 00:34:25,920 --> 00:34:29,200 Speaker 1: updated his ideas around molecular astronomy to include the science 494 00:34:29,200 --> 00:34:35,840 Speaker 1: of aesthetics and more complex texture consistency experiences, and then 495 00:34:36,560 --> 00:34:40,359 Speaker 1: fed on Adria Heston Bluementhal and Thomas Keller, who yes 496 00:34:40,400 --> 00:34:44,760 Speaker 1: are often associated with molecular gastronomy, um debut their statement 497 00:34:44,840 --> 00:34:48,719 Speaker 1: on New Cookery and two thousand and six it read 498 00:34:48,960 --> 00:34:52,840 Speaker 1: the fashionable turn. Molecular gastronomy was introduced relatively recently in 499 00:34:53,840 --> 00:34:57,040 Speaker 1: to name a particular academic workshop for scientists and chefs 500 00:34:57,080 --> 00:35:00,520 Speaker 1: on the basic food chemistry of traditional dishes at workshop 501 00:35:00,560 --> 00:35:04,160 Speaker 1: did not influence our approach, and the term molecular astronomy 502 00:35:04,280 --> 00:35:07,480 Speaker 1: does not describe our cooking or indeed any style of cooking. 503 00:35:08,200 --> 00:35:16,040 Speaker 1: Sass is all mine, but I feel like it's warranted. Yeah, yeah, 504 00:35:16,120 --> 00:35:17,680 Speaker 1: I think it's a little bit of sass and a 505 00:35:17,719 --> 00:35:20,800 Speaker 1: little bit of just like genuine frustration at at the 506 00:35:21,680 --> 00:35:29,839 Speaker 1: misunderstanding of the term, but but in a sassy way. Yeah. Um. 507 00:35:30,000 --> 00:35:32,759 Speaker 1: Madrid held a round table event in two thousand nine 508 00:35:32,880 --> 00:35:37,319 Speaker 1: called does molecular Gastronomy exists? Uh? And this is sort 509 00:35:37,360 --> 00:35:41,280 Speaker 1: of all part of, I guess, a backlash against molecular 510 00:35:41,320 --> 00:35:45,880 Speaker 1: astronomy because that same here, a German journalist published a 511 00:35:45,920 --> 00:35:48,960 Speaker 1: book with the translated title I don't want to go 512 00:35:49,040 --> 00:35:52,080 Speaker 1: back to the restaurant, how the molecular cuisine serves as 513 00:35:52,120 --> 00:35:57,239 Speaker 1: wallpaper paste and fire extinguisher powder, And that was one 514 00:35:57,280 --> 00:36:02,080 Speaker 1: example of many uh oh god, yeah. And I really 515 00:36:02,120 --> 00:36:05,280 Speaker 1: wonder whether, um, whether all of this because we bounced 516 00:36:05,320 --> 00:36:08,759 Speaker 1: around time was in in this timeline a little bit. Um. 517 00:36:08,800 --> 00:36:13,080 Speaker 1: I really wonder whether teases pivot to um to note 518 00:36:13,080 --> 00:36:19,759 Speaker 1: by note was a reaction to this reaction, whether he 519 00:36:19,840 --> 00:36:24,240 Speaker 1: was like, well, that's not what I meant anyway. It's furthermore, Yeah, 520 00:36:25,600 --> 00:36:28,200 Speaker 1: I don't want you to use that term either. Yeah, 521 00:36:28,719 --> 00:36:33,399 Speaker 1: I could see that. I could see that. Uh yeah, 522 00:36:33,680 --> 00:36:40,359 Speaker 1: and there there's certainly a lot of confusion. Um. Yeah, yeah. 523 00:36:40,600 --> 00:36:44,640 Speaker 1: I went into this episode not being entirely sure what 524 00:36:44,640 --> 00:36:48,000 Speaker 1: what it was, and this has all been very eliminating. Yes, 525 00:36:48,120 --> 00:36:52,759 Speaker 1: and we really this episode could have been so long. 526 00:36:52,800 --> 00:36:55,520 Speaker 1: There's so many names we didn't even mention, like a 527 00:36:55,560 --> 00:36:58,480 Speaker 1: shot set. Uh. I hope I'm not mispronouncing that at Allnea, 528 00:36:58,640 --> 00:37:02,320 Speaker 1: He gets um brought up in this conversation A lot. Um, 529 00:37:02,360 --> 00:37:07,239 Speaker 1: there's just an a techniques are fascinating, like spurification. I 530 00:37:07,280 --> 00:37:12,040 Speaker 1: went on a whole spurification rabbit. Oh yeah yeah, but 531 00:37:12,280 --> 00:37:17,719 Speaker 1: I mean souvied could definitely be a wholes yes, yes, yes, 532 00:37:17,880 --> 00:37:20,080 Speaker 1: And I suppose if there's anything in here that you 533 00:37:20,120 --> 00:37:22,759 Speaker 1: want us to really drill down on listeners, let us know. 534 00:37:23,560 --> 00:37:29,280 Speaker 1: Oh yeah absolutely, And speaking of yes, we do have 535 00:37:29,480 --> 00:37:31,560 Speaker 1: some listening around for you. But first we have one 536 00:37:31,560 --> 00:37:43,080 Speaker 1: more quick break for word from our sponsor, and we're back, 537 00:37:43,120 --> 00:37:45,879 Speaker 1: Thank you, sponsor, Yes, thank you, And we're back with 538 00:37:53,719 --> 00:38:01,600 Speaker 1: like a centrifuge maybe probably not at all tried my best, 539 00:38:04,200 --> 00:38:07,600 Speaker 1: Hannah wrote, I just listened to the recent classic episode 540 00:38:07,600 --> 00:38:10,840 Speaker 1: on marshmallows. In the intro, you mentioned how in quarantine 541 00:38:10,880 --> 00:38:13,200 Speaker 1: you can't toast marshmallows, but you can micro rieve them 542 00:38:13,200 --> 00:38:15,840 Speaker 1: to make some moores. That is, of course much preferred 543 00:38:15,840 --> 00:38:19,680 Speaker 1: over going tragically some moores. Less through this our time 544 00:38:19,680 --> 00:38:23,840 Speaker 1: of most desperate need of confectionary joy, however, my partner 545 00:38:23,840 --> 00:38:25,800 Speaker 1: and I have found an even better way to enjoy 546 00:38:26,000 --> 00:38:29,399 Speaker 1: summer some mores. While stuck inside, we set our oven 547 00:38:29,440 --> 00:38:32,640 Speaker 1: to broil and placed a few evenly space marshmallows on 548 00:38:32,640 --> 00:38:35,680 Speaker 1: a cookie sheet under the broiler. Less than a minute later, 549 00:38:35,719 --> 00:38:38,440 Speaker 1: we had perfect gooey on the inside and browned on 550 00:38:38,480 --> 00:38:42,719 Speaker 1: the outside marshmallows. A word of warning, though, if you 551 00:38:42,760 --> 00:38:45,040 Speaker 1: decide to do this, you have to keep an eye 552 00:38:45,080 --> 00:38:48,800 Speaker 1: on the marshmallows the entire time they're in the oven. 553 00:38:49,000 --> 00:38:52,239 Speaker 1: The difference between sweet nostalgic goodness and well time to 554 00:38:52,280 --> 00:38:56,239 Speaker 1: call the fire department is about ninety seconds. This is 555 00:38:56,239 --> 00:38:58,280 Speaker 1: why when my partner and I did it, we literally 556 00:38:58,280 --> 00:39:00,239 Speaker 1: sat on the floor in front of the oven with 557 00:39:00,320 --> 00:39:03,080 Speaker 1: the oven light on, staring at the marshmallows. The whole 558 00:39:03,160 --> 00:39:07,800 Speaker 1: time they baked. Additionally, you are unable to find chocolate 559 00:39:07,800 --> 00:39:10,120 Speaker 1: and or Graham crackers, you can always use the substitute. 560 00:39:10,280 --> 00:39:13,160 Speaker 1: Here in Canada is pretty common to use celebration cookies, 561 00:39:13,400 --> 00:39:16,000 Speaker 1: a chewy cookie covered in chocolate with a gooey feeling 562 00:39:16,000 --> 00:39:20,759 Speaker 1: of raspberry or caramel, or digestive cookies, which is the 563 00:39:20,800 --> 00:39:23,759 Speaker 1: grossest sounding game but is actually a really yummy cookie 564 00:39:23,880 --> 00:39:26,839 Speaker 1: and lieu of Graham crackers. Whatever way you make your 565 00:39:26,880 --> 00:39:30,360 Speaker 1: indoor quarantine summars, they always taste better when eaten in 566 00:39:30,400 --> 00:39:32,840 Speaker 1: a pillow fort tent with a roaring fire on the 567 00:39:32,880 --> 00:39:37,440 Speaker 1: TV sea attached pictures. This is the year for refusing 568 00:39:37,800 --> 00:39:42,800 Speaker 1: to let extenuating shortages are This idea we call being 569 00:39:42,840 --> 00:39:45,360 Speaker 1: a mature adult and not building a pillow fort to 570 00:39:45,480 --> 00:39:47,919 Speaker 1: hide from your problems getting the way of our fun. 571 00:39:49,239 --> 00:39:55,400 Speaker 1: Agreed part Oh absolutely always agree, even outside of quarantine. 572 00:39:55,480 --> 00:39:57,480 Speaker 1: It's been a long time since I made a pillow 573 00:39:57,520 --> 00:40:02,000 Speaker 1: for it. I think about pillow forts all the time, 574 00:40:02,320 --> 00:40:08,400 Speaker 1: and I so rarely baked them. Oh um, it rains. 575 00:40:08,440 --> 00:40:10,520 Speaker 1: I'm like, it's time to build a pillow fort, right 576 00:40:11,000 --> 00:40:14,720 Speaker 1: like I think so, I think it might be Also, 577 00:40:14,800 --> 00:40:17,719 Speaker 1: I used to go to this event in Atlanta, um 578 00:40:17,800 --> 00:40:20,040 Speaker 1: where it was a fundraising event and it was just 579 00:40:20,160 --> 00:40:22,920 Speaker 1: some war bar and it had it was the best. 580 00:40:22,960 --> 00:40:27,200 Speaker 1: It had like fifty types of marshmallows, a candy and 581 00:40:27,320 --> 00:40:31,040 Speaker 1: bacon and all of those toppings, just a whole schmore 582 00:40:31,120 --> 00:40:36,239 Speaker 1: gets board of some more stuff smore board. Um. It 583 00:40:36,360 --> 00:40:38,960 Speaker 1: was awesome. I loved it. And then there was fires 584 00:40:38,960 --> 00:40:41,000 Speaker 1: outside and music and you just sit around and eat 585 00:40:41,000 --> 00:40:43,399 Speaker 1: your way too big s'mores that you've filed way too 586 00:40:43,400 --> 00:40:48,120 Speaker 1: many uh toppings up. Oh that's delightful. Uh. And I 587 00:40:48,160 --> 00:40:51,400 Speaker 1: can back Hannah up on the watching marshmallows if you 588 00:40:51,400 --> 00:40:53,640 Speaker 1: put them under the broiler thing. I used to make this, 589 00:40:53,800 --> 00:40:58,440 Speaker 1: um this like uh chocolate ice box pie with a 590 00:40:58,480 --> 00:41:03,640 Speaker 1: Graham cracker crust and a marshmallow topping that that I 591 00:41:03,680 --> 00:41:07,480 Speaker 1: would uh put under the broiler um in order to yeah, 592 00:41:07,560 --> 00:41:09,600 Speaker 1: make it make it nice and and and brown and 593 00:41:10,520 --> 00:41:13,440 Speaker 1: crispy on tap and get that gooey and crispy contrast. 594 00:41:13,880 --> 00:41:17,719 Speaker 1: And oh, yeah, you want to watch that. You want 595 00:41:17,760 --> 00:41:21,960 Speaker 1: to keep an eye on that one noted? Uh yeah, 596 00:41:22,040 --> 00:41:26,560 Speaker 1: I oh my gosh. I the other today my one 597 00:41:26,600 --> 00:41:28,600 Speaker 1: of my friends. We did the whole like two weeks quarantine. 598 00:41:28,640 --> 00:41:33,920 Speaker 1: She came to stay with me. I was very foolishly 599 00:41:33,960 --> 00:41:35,960 Speaker 1: toasting bread in the oven without like a pan. I 600 00:41:36,040 --> 00:41:38,480 Speaker 1: just put it off and it fell through the slats 601 00:41:38,520 --> 00:41:41,319 Speaker 1: and caught on fire. And I just like closed the 602 00:41:41,320 --> 00:41:43,640 Speaker 1: oven slowly and I turned her and I said, so 603 00:41:43,680 --> 00:41:48,080 Speaker 1: it's on fire. It all worked out, but I'm just 604 00:41:48,280 --> 00:41:52,120 Speaker 1: the reaction was quite funny to be. She was like, 605 00:41:52,200 --> 00:41:56,279 Speaker 1: really it. I opened it up and I pointed, They're like, yep, 606 00:41:56,640 --> 00:41:59,080 Speaker 1: there's the fire. It's on fire. What should we do? 607 00:42:01,520 --> 00:42:04,440 Speaker 1: We handled it? She mostly handled it so good things 608 00:42:04,480 --> 00:42:08,560 Speaker 1: she was there. Yeah, yeah, I'm glad. I'm glad it 609 00:42:08,600 --> 00:42:12,880 Speaker 1: all worked out. Um. I will say that that after 610 00:42:14,200 --> 00:42:18,480 Speaker 1: one one less than great time that I had, I 611 00:42:18,760 --> 00:42:23,359 Speaker 1: wound up. I have a small kitchen torch and I just, yeah, 612 00:42:23,480 --> 00:42:26,040 Speaker 1: I just toast all marshmallow products in the kitchen with 613 00:42:26,080 --> 00:42:31,960 Speaker 1: my Yeah that's nice, fancy, very Oh yeah. Yeah. I 614 00:42:31,960 --> 00:42:38,480 Speaker 1: feel like a crazy badass every single time. Nice Like, yes, 615 00:42:38,640 --> 00:42:42,759 Speaker 1: look at the power I wheeled over these marshmallows and 616 00:42:42,840 --> 00:42:50,799 Speaker 1: marshmallows birds. Oh no. Um, Katie Lynn wrote, I wanted 617 00:42:50,800 --> 00:42:54,719 Speaker 1: to send a suggestion for all your gelatine panacatta. It's 618 00:42:54,760 --> 00:42:57,680 Speaker 1: so good. And really simple. I was first served in Japan, 619 00:42:57,760 --> 00:43:00,800 Speaker 1: and it's probably my favorite dessert. It's also really impressive 620 00:43:00,840 --> 00:43:04,200 Speaker 1: seeming if you serve it for friends. And speaking of Japan, 621 00:43:04,360 --> 00:43:06,920 Speaker 1: when my husband and I went, we did try fugoo 622 00:43:07,200 --> 00:43:11,120 Speaker 1: and it was meth I remember the bits we grilled 623 00:43:11,160 --> 00:43:15,279 Speaker 1: being rubbery, and the seshimi was like fine. The experience 624 00:43:15,280 --> 00:43:18,839 Speaker 1: of eating something so dangerous was more memorable than the 625 00:43:18,880 --> 00:43:21,880 Speaker 1: actual taste. Maybe it was out of season or we 626 00:43:21,960 --> 00:43:24,879 Speaker 1: went to to tourist day of a restaurant. For me, 627 00:43:25,080 --> 00:43:27,840 Speaker 1: the most memorable or exciting food we had in Japan, 628 00:43:28,239 --> 00:43:32,480 Speaker 1: a far more dangerous than fugoo, was horse seshimi. We'd 629 00:43:32,520 --> 00:43:35,680 Speaker 1: read about Isakaiah's Japanese bars that serve lots of small 630 00:43:35,719 --> 00:43:39,040 Speaker 1: plates and wanted to try an authentic one. The place 631 00:43:39,120 --> 00:43:41,480 Speaker 1: we found was in a tiny alley near a hotel 632 00:43:41,520 --> 00:43:45,960 Speaker 1: in Osaka and definitely not meant for tourists. My husband, 633 00:43:46,040 --> 00:43:48,759 Speaker 1: bless his heart, likes to order the strangest looking thing 634 00:43:48,840 --> 00:43:52,440 Speaker 1: on any menu he sees, and nothing could beat raw horse. 635 00:43:53,120 --> 00:43:56,440 Speaker 1: After verifying that we understood that we were getting horse 636 00:43:57,080 --> 00:43:59,680 Speaker 1: raw horse, the cook went behind the bar we were 637 00:43:59,680 --> 00:44:03,120 Speaker 1: sitting at to prepare it. He set our paper order 638 00:44:03,160 --> 00:44:05,719 Speaker 1: down and with his bare hands, grabbed a block of 639 00:44:05,800 --> 00:44:08,680 Speaker 1: frozen horse meat from the cooler, cut some thin slices, 640 00:44:08,920 --> 00:44:12,320 Speaker 1: and started massaging them to warm them up. During this process, 641 00:44:12,360 --> 00:44:15,000 Speaker 1: another patron walked up and handed him money to pay 642 00:44:15,000 --> 00:44:18,400 Speaker 1: for his bill, which the cook took and gave him change, 643 00:44:18,680 --> 00:44:20,600 Speaker 1: and then went back to prepping our food with the 644 00:44:20,640 --> 00:44:24,040 Speaker 1: same hands. Of course, this was two years ago, so 645 00:44:24,120 --> 00:44:28,160 Speaker 1: it was not at all good food safety, but still funny. 646 00:44:28,560 --> 00:44:31,600 Speaker 1: After serving the horse to us, the cook, his helper, 647 00:44:31,680 --> 00:44:34,479 Speaker 1: and their little grandma of a manager all stood by 648 00:44:34,640 --> 00:44:38,239 Speaker 1: eagerly waiting to see our reactions. I think we disappointed 649 00:44:38,280 --> 00:44:42,120 Speaker 1: them because it wasn't bad. It tasted kind of like 650 00:44:42,200 --> 00:44:45,960 Speaker 1: horse smells, that that musky sweat smell, but mixed with 651 00:44:46,000 --> 00:44:49,600 Speaker 1: a very rare steak. It's what I imagine whenever someone 652 00:44:49,680 --> 00:44:57,440 Speaker 1: says something tastes gamey and now the demon cheese. Somehow 653 00:44:57,640 --> 00:45:01,360 Speaker 1: we formed the tradition of having a giant charcuterie board 654 00:45:01,400 --> 00:45:07,000 Speaker 1: for special occasions Christmas Anniversary Wednesday anyway. This past Thanksgiving, 655 00:45:07,080 --> 00:45:09,960 Speaker 1: both my parents and my husband's came to visit us 656 00:45:09,960 --> 00:45:12,200 Speaker 1: in our new home, a minor in Nebraska. His in 657 00:45:12,280 --> 00:45:15,719 Speaker 1: Utah and we just moved to Maryland, so naturally I 658 00:45:15,760 --> 00:45:18,920 Speaker 1: made a cheese plate. I bought all sorts of fun stuff, 659 00:45:18,960 --> 00:45:21,920 Speaker 1: and since pretty much everyone present like spicy things, I 660 00:45:21,960 --> 00:45:26,680 Speaker 1: decided to get the Kindred Creamery Ghost pepper Colby Jack cheese. 661 00:45:27,560 --> 00:45:29,879 Speaker 1: You could barely even see the pepper pieces, so it'll 662 00:45:29,920 --> 00:45:34,520 Speaker 1: be fine, right, Well, I noticed when prepping it that 663 00:45:34,600 --> 00:45:37,080 Speaker 1: my fingers were burning just a little, but that happens 664 00:45:37,080 --> 00:45:40,520 Speaker 1: when you cut jalapenos and habaneros normally, so still fine. 665 00:45:41,120 --> 00:45:44,880 Speaker 1: It was not fine, It was impossible. We tried crackers 666 00:45:44,920 --> 00:45:48,360 Speaker 1: with it, milk cake, nothing helped. You'd eat a bite 667 00:45:48,400 --> 00:45:51,239 Speaker 1: of a tiny piece and ten minutes later your mouth 668 00:45:51,320 --> 00:45:55,720 Speaker 1: is still burning. Now, no shade to Kindred. We figured 669 00:45:55,800 --> 00:45:59,640 Speaker 1: it out eventually, one tiny chopped up piece per sandwich, 670 00:46:00,200 --> 00:46:04,440 Speaker 1: but it will always be known to us as Demon cheese. 671 00:46:05,360 --> 00:46:09,839 Speaker 1: Side note, they're forged. Mushroom and spring onion cheese is amazing. Well, 672 00:46:09,880 --> 00:46:12,080 Speaker 1: first of all, why isn't Deep and Cheese a horror movie? 673 00:46:12,120 --> 00:46:17,120 Speaker 1: That's just that's wrong. Uh, this is the movie we 674 00:46:17,160 --> 00:46:20,520 Speaker 1: need to make. Annie. Oh, I am in Deep and 675 00:46:20,600 --> 00:46:24,759 Speaker 1: Cheese like slows men shots on this cheese like it 676 00:46:24,920 --> 00:46:29,520 Speaker 1: has like the blue eyed veins. It has a face. 677 00:46:30,400 --> 00:46:37,239 Speaker 1: Oh well, we gotta get on that. Also, I have 678 00:46:37,320 --> 00:46:40,560 Speaker 1: had Horror Shi as well, and uh yeah, I thought 679 00:46:40,560 --> 00:46:42,960 Speaker 1: it was pretty good. And I found one of the 680 00:46:42,960 --> 00:46:45,040 Speaker 1: things I found interesting when I was in Japan that 681 00:46:45,080 --> 00:46:49,239 Speaker 1: I've never seen anywhere else is uh raw eggs kind 682 00:46:49,239 --> 00:46:54,919 Speaker 1: of it's like an appetizer, just kind of drink it. Um. Yeah, 683 00:46:55,400 --> 00:46:59,759 Speaker 1: and raw chicken ra chicken. Oh wow. Huh all right, 684 00:47:00,880 --> 00:47:04,719 Speaker 1: all right, all right, well, thanks to both of them 685 00:47:04,760 --> 00:47:07,680 Speaker 1: for writing in. If you would like to write to us, 686 00:47:08,360 --> 00:47:12,360 Speaker 1: you can. Our email is hello at savor pod dot com. 687 00:47:12,400 --> 00:47:15,719 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 688 00:47:15,760 --> 00:47:18,320 Speaker 1: and Instagram at savor pod, and we do hope to 689 00:47:18,360 --> 00:47:21,120 Speaker 1: hear from you. Savor is production of I Heart Radio. 690 00:47:21,239 --> 00:47:23,319 Speaker 1: For more podcasts to my heart Radio, you can visit 691 00:47:23,360 --> 00:47:25,680 Speaker 1: the i Heart Radio app, Apple Podcasts, or wherever you 692 00:47:25,719 --> 00:47:28,480 Speaker 1: listen to your favorite shows. Thanks as always to our 693 00:47:28,520 --> 00:47:31,760 Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening, 694 00:47:31,800 --> 00:47:34,360 Speaker 1: and we hope that lots market things are coming your way.