1
00:00:00,200 --> 00:00:04,240
Speaker 1: Hi, everybody, Chuck here, Happy Saturday. Do you want to

2
00:00:04,280 --> 00:00:08,600
Speaker 1: know how Chili Peppers work? Because we did and we learned.

3
00:00:08,680 --> 00:00:13,360
Speaker 1: This is from September. How Chili Peppers work. It's hot stuff.

4
00:00:20,079 --> 00:00:22,880
Speaker 1: Welcome to Stuff you should know, a production of I

5
00:00:22,960 --> 00:00:32,080
Speaker 1: Heart Radio. Hey, and welcome to the podcast. I'm Josh Clark, Thurs,

6
00:00:32,159 --> 00:00:36,080
Speaker 1: Charles W Chuck Bryant and Jerry and that makes this

7
00:00:36,880 --> 00:00:40,600
Speaker 1: stuff you should know. That was so good to quote

8
00:00:40,760 --> 00:00:44,360
Speaker 1: the Red Hot Chili Peppers, the band they apparently used

9
00:00:44,400 --> 00:00:50,240
Speaker 1: them at Guantanamo Bay to torture prisoners. Really yeah, that

10
00:00:50,360 --> 00:00:54,080
Speaker 1: surprises me. I know usually that's like I've heard of

11
00:00:54,120 --> 00:00:56,600
Speaker 1: stories like that, but usually it's some kind of dark

12
00:00:56,680 --> 00:01:00,279
Speaker 1: metal or something like super Darling vocal band. Of might

13
00:01:00,360 --> 00:01:02,680
Speaker 1: say abrasive, some might. I think it's very soothing to

14
00:01:02,680 --> 00:01:05,800
Speaker 1: hear death metal. Supposedly there's a study out there, the

15
00:01:05,840 --> 00:01:10,360
Speaker 1: head of ridiculously small study population that found that it's

16
00:01:10,440 --> 00:01:13,920
Speaker 1: calming has a calling influence metal music does paid for

17
00:01:13,959 --> 00:01:18,640
Speaker 1: about the Metal Association of North America. The Skandinavia. Uh yeah,

18
00:01:18,640 --> 00:01:21,120
Speaker 1: I'm kind of surprised they played the Chili Peppers since, uh,

19
00:01:21,920 --> 00:01:24,920
Speaker 1: it's pretty easy on the ears. Isn't it Well one

20
00:01:24,920 --> 00:01:28,360
Speaker 1: of the songs was California Cation. The other later stuff

21
00:01:28,360 --> 00:01:30,560
Speaker 1: isn't as good. I could go a little crazy with

22
00:01:30,600 --> 00:01:35,319
Speaker 1: that one. I'll talk what were you going to quote?

23
00:01:36,440 --> 00:01:38,039
Speaker 1: I was gonna say give it away, give it away

24
00:01:38,040 --> 00:01:41,120
Speaker 1: now or something like that, or fight like a brave.

25
00:01:41,840 --> 00:01:44,800
Speaker 1: I haven't heard that one. That's early stuff. You could

26
00:01:44,880 --> 00:01:49,320
Speaker 1: just say like under the Bridge downtown. Yeah, I ate

27
00:01:49,440 --> 00:01:54,320
Speaker 1: a chili pepper. I actually read his biography. I guess

28
00:01:54,360 --> 00:01:57,280
Speaker 1: it was an autobiography Anthony Keatis, because I was he

29
00:01:57,360 --> 00:01:59,920
Speaker 1: writing about himself. Yeah. I was just going through a

30
00:02:00,080 --> 00:02:04,040
Speaker 1: kick where I was reading music autobiographies of for just

31
00:02:04,160 --> 00:02:09,679
Speaker 1: rock star stories. Didn't you recommend the best? Which one

32
00:02:09,840 --> 00:02:14,520
Speaker 1: was it? Uh? There's one, um quintessential one. I can't

33
00:02:14,680 --> 00:02:18,200
Speaker 1: remember what it's called, the Quintessential Crew. Yeah, just look

34
00:02:18,240 --> 00:02:20,360
Speaker 1: at I mean it's that's not an autobiography, that's just

35
00:02:20,400 --> 00:02:22,840
Speaker 1: a biography. Yeah, but that one's really good. The Slash

36
00:02:22,840 --> 00:02:24,560
Speaker 1: one is good and the Keytest one is good. Man,

37
00:02:24,560 --> 00:02:30,680
Speaker 1: he that guy. He had troubles, oh yeah, just bad

38
00:02:30,880 --> 00:02:34,560
Speaker 1: drug troubles and woman troubles over and over and over.

39
00:02:35,720 --> 00:02:39,040
Speaker 1: But he's good now. Good for him. Yeah, welcome back.

40
00:02:39,040 --> 00:02:42,840
Speaker 1: To the fray, Anthony Keynes. That's what I say. So

41
00:02:43,000 --> 00:02:45,359
Speaker 1: we're not talking about the red hot chili peppers. We're

42
00:02:45,400 --> 00:02:49,040
Speaker 1: talking about red hot chili peppers, right, not the right

43
00:02:49,400 --> 00:02:52,440
Speaker 1: We're talking about chili peppers. Depending on where you are

44
00:02:52,480 --> 00:02:55,480
Speaker 1: in the world, c h I l I peppers or

45
00:02:55,840 --> 00:02:59,560
Speaker 1: c h I L E peppers or just chili's. Yeah,

46
00:02:59,639 --> 00:03:01,440
Speaker 1: you could say that. I think a lot of chefs

47
00:03:01,440 --> 00:03:04,600
Speaker 1: just call them chilies. Well, yeah, because they're like, they

48
00:03:04,639 --> 00:03:08,359
Speaker 1: don't waste words. No, they don't say peppers. It's a

49
00:03:08,400 --> 00:03:12,200
Speaker 1: couple of extra syllables. Yeah, exactly, No, chef, give me

50
00:03:12,240 --> 00:03:16,560
Speaker 1: some of those chilies. Uh. It is the bell pepper

51
00:03:16,800 --> 00:03:21,840
Speaker 1: and the celery stalk and the onion is part of

52
00:03:21,880 --> 00:03:27,959
Speaker 1: the trinity of I guess you would call it Nolans cooking. Sure,

53
00:03:28,320 --> 00:03:32,000
Speaker 1: the bell pepper is a chili pepper. It's just um,

54
00:03:32,160 --> 00:03:37,520
Speaker 1: a non hot chili pepper. But it's still the same thing. Um.

55
00:03:37,560 --> 00:03:40,400
Speaker 1: And it turns out that we get that terminology chili.

56
00:03:40,520 --> 00:03:44,400
Speaker 1: It actually was used by the Aztecs or the Triple

57
00:03:44,400 --> 00:03:49,160
Speaker 1: Alliance and Mesoamerica, the Triple Indy's the Triple Alliance prior

58
00:03:49,280 --> 00:03:53,040
Speaker 1: to the arrival of Columbus, and it was Columbus himself

59
00:03:53,040 --> 00:03:58,520
Speaker 1: where we get the the misnomer chili pepper, because Columbus,

60
00:03:58,800 --> 00:04:01,280
Speaker 1: he's a big dummy. Can that guy get anything right?

61
00:04:02,320 --> 00:04:05,320
Speaker 1: So he comes across the chili pepper and decides that

62
00:04:05,400 --> 00:04:07,760
Speaker 1: it must be a relative of the black pepper, with

63
00:04:07,800 --> 00:04:10,160
Speaker 1: which he and the rest of Europe are already very familiar.

64
00:04:10,840 --> 00:04:12,880
Speaker 1: So he calls it the chili pepper because he hears

65
00:04:12,960 --> 00:04:16,359
Speaker 1: up in Meico they call it chili's, so what the

66
00:04:16,360 --> 00:04:19,520
Speaker 1: Triple Alliance calls it. So that's where it came from.

67
00:04:19,640 --> 00:04:22,520
Speaker 1: Chili peppers, but it has no relation whatsoever to the

68
00:04:22,600 --> 00:04:26,960
Speaker 1: chili or the pepper. The black pepper um and it's

69
00:04:26,960 --> 00:04:30,080
Speaker 1: been around. It's actually one of the oldest domesticated crops

70
00:04:30,240 --> 00:04:33,560
Speaker 1: in the America's actually, yeah, it started out in South

71
00:04:33,560 --> 00:04:37,120
Speaker 1: America about six thousand years ago. I saw nine thousand,

72
00:04:37,720 --> 00:04:42,200
Speaker 1: let's stay between five and twelve. Uh. And they don't

73
00:04:42,279 --> 00:04:45,000
Speaker 1: know whether it was Bolivia or Brazil. There's a heated

74
00:04:45,040 --> 00:04:49,000
Speaker 1: debate in the pepper community on the country of origin.

75
00:04:49,480 --> 00:04:51,560
Speaker 1: But they do know that birds are the ones who

76
00:04:51,760 --> 00:04:55,039
Speaker 1: dispersed them in. Birds can't feel heat in their mouth,

77
00:04:55,240 --> 00:04:58,520
Speaker 1: so they carry them around and propagate the seeds, and

78
00:04:58,680 --> 00:05:01,880
Speaker 1: uh then Columbus of cour brought them to Europe and

79
00:05:02,080 --> 00:05:04,120
Speaker 1: that's how things spread. That's why you can use hot

80
00:05:04,200 --> 00:05:06,520
Speaker 1: sauce or chili pepper spray or something like that on

81
00:05:06,600 --> 00:05:10,960
Speaker 1: your bird seed to deter squirrels. Yeah, because the birds

82
00:05:10,960 --> 00:05:16,000
Speaker 1: are fine. Yeah, but the squirrels squirrels around going And

83
00:05:16,040 --> 00:05:19,800
Speaker 1: it says here the birds can't digest pepper seeds. But

84
00:05:19,839 --> 00:05:22,880
Speaker 1: nobody can really digest pepper seeds. If I can't whole,

85
00:05:23,360 --> 00:05:25,520
Speaker 1: I totally can't know you can't. I will show you

86
00:05:25,600 --> 00:05:27,320
Speaker 1: right now. I think you can show me your stool.

87
00:05:30,320 --> 00:05:33,280
Speaker 1: Uh No, we can't digest them either, because we don't

88
00:05:33,279 --> 00:05:36,960
Speaker 1: digest seeds that aren't chewed because they're covered in cellulose

89
00:05:37,000 --> 00:05:39,160
Speaker 1: and it just goes straight through to our poop. Exactly

90
00:05:39,160 --> 00:05:43,159
Speaker 1: same with corn. Yeah, because that is a seed. It is.

91
00:05:43,760 --> 00:05:46,680
Speaker 1: I'm glad you finally said that. Somebody needed to say it.

92
00:05:48,000 --> 00:05:50,120
Speaker 1: I think that's one of the trendy facts. Don't you

93
00:05:50,160 --> 00:05:54,480
Speaker 1: think that corn is a seed? Yeah? Yeah, probably. It

94
00:05:54,480 --> 00:05:56,240
Speaker 1: seems like I saw that all over the internet. It's

95
00:05:56,240 --> 00:05:59,440
Speaker 1: pretty hot right now. Corn and poop, it's a hot topic.

96
00:05:59,720 --> 00:06:01,839
Speaker 1: So um, I did it don't be dumb on that.

97
00:06:02,279 --> 00:06:08,239
Speaker 1: On hot topics van corn and you pop. Yeah. See

98
00:06:09,720 --> 00:06:14,919
Speaker 1: so um Columbus brings the stuff back and it spreads

99
00:06:14,960 --> 00:06:18,720
Speaker 1: like crazy like syphilis. Yeah, because think about this, Um,

100
00:06:18,839 --> 00:06:23,479
Speaker 1: chili peppers, we're we are native to the America's and

101
00:06:23,520 --> 00:06:27,960
Speaker 1: we're unknown outside of the America's until about five hundred

102
00:06:28,040 --> 00:06:31,560
Speaker 1: or so years ago. Now they're grown in just about

103
00:06:31,560 --> 00:06:34,839
Speaker 1: every country in the world. Um, there's all different types

104
00:06:34,839 --> 00:06:39,120
Speaker 1: of varieties. Um. But it turns out that there's twenty

105
00:06:39,240 --> 00:06:45,000
Speaker 1: five wild species and five domesticated species. And one of

106
00:06:45,040 --> 00:06:49,320
Speaker 1: the um noteworthy things about chili peppers is most of

107
00:06:49,320 --> 00:06:54,719
Speaker 1: the time, when humans domesticated a wild crop, they would

108
00:06:54,720 --> 00:06:57,520
Speaker 1: stop using the wild version of it because it was

109
00:06:57,600 --> 00:07:01,240
Speaker 1: just so far inferior to the domestic hated versions. Not

110
00:07:01,440 --> 00:07:05,839
Speaker 1: so with with um chilies. Wild chilies are just as prized,

111
00:07:05,880 --> 00:07:09,080
Speaker 1: if not more prized, than the domesticated ones. They're delicious.

112
00:07:09,440 --> 00:07:12,120
Speaker 1: So there's five species, chuck. And by the way, chili

113
00:07:12,120 --> 00:07:16,080
Speaker 1: peppers blowing to the night shade family with potatoes, tomatoes,

114
00:07:16,080 --> 00:07:21,800
Speaker 1: goaji berries, eggplants in night shade and um, the five

115
00:07:21,840 --> 00:07:26,080
Speaker 1: species are fun to say. Yeah, I wasn't even gonna

116
00:07:26,080 --> 00:07:29,320
Speaker 1: do it, but I encourage you too, Okay, Uh kept

117
00:07:29,320 --> 00:07:37,239
Speaker 1: cicum and you um kept ciccum chins kept siccumb fruitescents

118
00:07:37,880 --> 00:07:42,920
Speaker 1: kept scumb, but cadam and kept siccum. Pubescence does have

119
00:07:42,960 --> 00:07:48,920
Speaker 1: little hairs on him. I saw that one coming. So

120
00:07:48,960 --> 00:07:53,280
Speaker 1: those are the five families. H Peppers are generally hot,

121
00:07:53,320 --> 00:07:55,320
Speaker 1: although we'll get into all that with the varieties. Like

122
00:07:55,400 --> 00:07:58,000
Speaker 1: you said the bells, everyone knows bells aren't very hot, right,

123
00:07:58,480 --> 00:08:00,720
Speaker 1: but um, what you're talking about with heat is what's

124
00:08:00,720 --> 00:08:05,480
Speaker 1: called their pungency. And the heat actually uh comes from

125
00:08:05,520 --> 00:08:09,320
Speaker 1: alkaloids present in the peppers called cap sasan yes, which

126
00:08:09,320 --> 00:08:15,080
Speaker 1: we talked about in December pepper pepper Spray episode, because

127
00:08:15,120 --> 00:08:17,480
Speaker 1: that's the cap that's what they're using in pepper spray.

128
00:08:17,480 --> 00:08:19,400
Speaker 1: If you didn't listen to it, go check it out.

129
00:08:19,560 --> 00:08:22,119
Speaker 1: It's a good one. But yeah, that's kind of funny

130
00:08:22,160 --> 00:08:26,920
Speaker 1: to think about defense. Self defense tool is really just

131
00:08:27,240 --> 00:08:31,160
Speaker 1: uh canned hot pepper. Yeah, because that stuff can be

132
00:08:31,320 --> 00:08:35,679
Speaker 1: It works. Yeah, it really does work. Um. And with

133
00:08:35,679 --> 00:08:38,920
Speaker 1: with the the pungency of a pepper, most people think

134
00:08:38,920 --> 00:08:41,760
Speaker 1: that it's found in the seeds. That's actually a myth.

135
00:08:42,280 --> 00:08:44,600
Speaker 1: Well it is found in the seeds. It's not housed

136
00:08:44,600 --> 00:08:46,920
Speaker 1: in the seeds, right, So the seeds are attached to

137
00:08:46,960 --> 00:08:50,320
Speaker 1: the pepper itself through something called the placenta. It's a membrane,

138
00:08:50,360 --> 00:08:54,120
Speaker 1: that white stuff that's inside of a pepper, right, and

139
00:08:54,280 --> 00:09:00,319
Speaker 1: that's where the cap sasan um is stored. Yeah. Um,

140
00:09:00,360 --> 00:09:03,880
Speaker 1: And since the seeds are attached to the membrane, a

141
00:09:03,880 --> 00:09:05,800
Speaker 1: lot of that stuff makes it way its way to

142
00:09:05,920 --> 00:09:09,080
Speaker 1: the seeds. But if you really want the high heat,

143
00:09:09,200 --> 00:09:12,160
Speaker 1: you eat the membrane. If you want want the high heat,

144
00:09:12,240 --> 00:09:14,640
Speaker 1: just eat the whole thing. I D seed and D

145
00:09:14,800 --> 00:09:18,600
Speaker 1: membrane mine. But uh, if you're looking for heat, then

146
00:09:18,720 --> 00:09:22,320
Speaker 1: just don't even sweat it. Literally, don't sweat it. That's yeah.

147
00:09:22,360 --> 00:09:24,760
Speaker 1: That's like the second at least pun that you've made.

148
00:09:25,240 --> 00:09:28,360
Speaker 1: Oh yeah, yeah, well was the first one? Something was

149
00:09:28,480 --> 00:09:32,200
Speaker 1: they were both accidental hot. I can't remember what it was. Well,

150
00:09:32,280 --> 00:09:35,199
Speaker 1: those are just words. No, it was perfect, It was

151
00:09:35,280 --> 00:09:39,880
Speaker 1: really great. Uh. So the pain is actually not coming

152
00:09:39,920 --> 00:09:42,920
Speaker 1: from your taste buds because they don't feel pain. It's

153
00:09:42,960 --> 00:09:47,520
Speaker 1: coming from pain receptors in your mouth, and it sends

154
00:09:47,520 --> 00:09:50,800
Speaker 1: a message to your to your brain saying this is

155
00:09:50,960 --> 00:09:54,679
Speaker 1: super hot. I wouldn't eat that much unless you like it. Right.

156
00:09:54,840 --> 00:09:58,800
Speaker 1: It's the same pain receptors that UM tell you that, say,

157
00:09:59,720 --> 00:10:01,880
Speaker 1: the sip of coffee you just took is too hot,

158
00:10:02,720 --> 00:10:06,679
Speaker 1: or like something is thermally too hot. It's triggered by

159
00:10:06,760 --> 00:10:10,040
Speaker 1: CAP sason. It's the t r p v one receptor

160
00:10:10,480 --> 00:10:13,559
Speaker 1: and that triggers the release of a neurotransmitter called substance

161
00:10:13,640 --> 00:10:18,120
Speaker 1: P and that's cap sason can also block. What's crazy

162
00:10:18,200 --> 00:10:22,480
Speaker 1: is yes, so the it's what when we'll talk about

163
00:10:22,480 --> 00:10:25,600
Speaker 1: it a little more later. But cap sason is used

164
00:10:25,600 --> 00:10:29,920
Speaker 1: as a topical pain reliever, right like Shaquille O'Neal knows

165
00:10:30,000 --> 00:10:35,960
Speaker 1: that he is he uh I think yeah? Um, so

166
00:10:36,080 --> 00:10:39,360
Speaker 1: cap sasan If you rub it on the skin, it

167
00:10:39,400 --> 00:10:44,720
Speaker 1: goes to those trp v one receptors and basically overloads

168
00:10:44,760 --> 00:10:47,800
Speaker 1: them so thoroughly that they're no longer able to transmit

169
00:10:47,840 --> 00:10:50,520
Speaker 1: the sensation of pain in that area. So it's a

170
00:10:50,520 --> 00:10:54,400
Speaker 1: local anesthetic. Yeah, it's pretty cool. Yeah, uh, And lots

171
00:10:54,400 --> 00:10:56,960
Speaker 1: of other health benefits we'll talk about. Peppers are great

172
00:10:56,960 --> 00:10:59,920
Speaker 1: for you. Peppers are super Uh. They do not cause

173
00:11:00,080 --> 00:11:03,720
Speaker 1: ulcers that is a myth um and in fact, they

174
00:11:03,760 --> 00:11:07,520
Speaker 1: protect the stomach lining or can and they can also

175
00:11:07,559 --> 00:11:09,360
Speaker 1: thin the blood, so you need to watch out for

176
00:11:09,400 --> 00:11:13,120
Speaker 1: that if you are on an anticoagulant. Yeah. I don't

177
00:11:13,160 --> 00:11:15,280
Speaker 1: know if they say that on the prescription or not.

178
00:11:15,400 --> 00:11:23,120
Speaker 1: But the pepper prescription no prescribed. It's in Alabania today.

179
00:11:24,000 --> 00:11:28,520
Speaker 1: Uh No, the anticoagulant prescription. Of course it might. But

180
00:11:28,760 --> 00:11:31,640
Speaker 1: if you are in a contest or just at dinner

181
00:11:32,200 --> 00:11:36,520
Speaker 1: and your mouth becomes inflamed, um, don't well, you can

182
00:11:36,600 --> 00:11:40,920
Speaker 1: drink water. I think it provides a temporary respite. I

183
00:11:40,960 --> 00:11:43,120
Speaker 1: don't know if it even does that. It does for me.

184
00:11:43,240 --> 00:11:47,760
Speaker 1: It basically smooths the stuff around and throughout your mouth. Yea,

185
00:11:48,559 --> 00:11:51,880
Speaker 1: which is not good. What you want is something fatty

186
00:11:52,240 --> 00:11:56,840
Speaker 1: like milk, Yeah, because cap sasan dissolves in the presence

187
00:11:56,880 --> 00:11:59,240
Speaker 1: of fats or like um, if you eat a lot

188
00:11:59,240 --> 00:12:02,079
Speaker 1: of Mexican food or Indian food, Um, that that sour

189
00:12:02,160 --> 00:12:04,760
Speaker 1: cream and that yogurt is a nice way to smooth

190
00:12:04,800 --> 00:12:07,240
Speaker 1: that out. That's what it's there for. Baby. Well, that

191
00:12:07,360 --> 00:12:12,440
Speaker 1: in taste and in flavor and texture and everything else. Yeah,

192
00:12:12,440 --> 00:12:15,240
Speaker 1: I guess. So. Yeah, it's not like they're, like you said,

193
00:12:15,280 --> 00:12:18,080
Speaker 1: some sour cream because this is too hot, but it

194
00:12:18,120 --> 00:12:20,920
Speaker 1: definitely helps. I read an article actually with a guy

195
00:12:21,120 --> 00:12:25,360
Speaker 1: who was in a contest and he was a hot

196
00:12:25,400 --> 00:12:28,360
Speaker 1: pepper guy and he described I think he ate like

197
00:12:29,559 --> 00:12:34,480
Speaker 1: three ghost peppers just in twenty seconds, and he was

198
00:12:34,640 --> 00:12:38,120
Speaker 1: fine at first. Then it got hot like in it

199
00:12:38,240 --> 00:12:42,320
Speaker 1: not in his mouth but in his throat, and then um,

200
00:12:42,640 --> 00:12:44,360
Speaker 1: he just kept going through waves like he said it

201
00:12:44,360 --> 00:12:46,160
Speaker 1: would go away, and I thought it was good, and

202
00:12:46,280 --> 00:12:48,400
Speaker 1: he was like an hour later, it felt like a

203
00:12:48,480 --> 00:12:51,680
Speaker 1: red hot burning nickel on my stern um and it

204
00:12:51,760 --> 00:12:54,360
Speaker 1: was just moving its way down, I guess. And then

205
00:12:54,360 --> 00:12:57,880
Speaker 1: he said he felt jubilation, like exhilaration, which we'll talk

206
00:12:57,920 --> 00:12:59,960
Speaker 1: about this one of the effects of peppers that can

207
00:13:00,360 --> 00:13:02,760
Speaker 1: you know, pick up your mood. But he said he

208
00:13:02,840 --> 00:13:07,640
Speaker 1: was just like I felt like he was on cocaine. Weird. Yeah,

209
00:13:07,720 --> 00:13:11,360
Speaker 1: because they trigger a release of endorphins exactly, so you

210
00:13:11,360 --> 00:13:13,319
Speaker 1: can get a runners high or some sort of high

211
00:13:13,400 --> 00:13:17,040
Speaker 1: off of eating peppers, which is why some people eat peppers.

212
00:13:17,080 --> 00:13:19,600
Speaker 1: They really makes them feel great. Yeah, I guess this

213
00:13:19,640 --> 00:13:21,679
Speaker 1: guy wasn't a runner. He must have just done some

214
00:13:21,720 --> 00:13:24,800
Speaker 1: cocaine before his line, right, that was his go too.

215
00:13:25,200 --> 00:13:28,880
Speaker 1: And um, so you said that birds are immune to

216
00:13:28,920 --> 00:13:32,280
Speaker 1: the effects of peppers, and they also spread the seed

217
00:13:32,280 --> 00:13:36,360
Speaker 1: by pooping it out right. Um, mammals are not immune

218
00:13:36,360 --> 00:13:38,760
Speaker 1: to the effects of it, including humans. And apparently humans

219
00:13:38,800 --> 00:13:41,920
Speaker 1: are the only mammals that purposefully eat peppers. And it's

220
00:13:41,920 --> 00:13:46,960
Speaker 1: been called a form of benign masochism. Oh yeah, interesting,

221
00:13:47,200 --> 00:13:49,440
Speaker 1: but it makes sense if um. And the reason why

222
00:13:49,520 --> 00:13:52,319
Speaker 1: they think peppers have that kind of burning thing is

223
00:13:52,320 --> 00:13:56,760
Speaker 1: is to protect itself, to ward off mammals from eating it. Um.

224
00:13:57,240 --> 00:14:00,640
Speaker 1: But the the idea that we can and get some

225
00:14:00,720 --> 00:14:04,240
Speaker 1: sort of rush from it, it's kind of counterintuitive if

226
00:14:04,240 --> 00:14:06,839
Speaker 1: you think about it as far as evolution goes from

227
00:14:06,840 --> 00:14:10,199
Speaker 1: the pepper standpoint. Sure, yeah, because that encourages people to

228
00:14:10,280 --> 00:14:14,320
Speaker 1: keep eating you. Yeah, that's a good point. All right, Well,

229
00:14:14,360 --> 00:14:15,720
Speaker 1: let's take a break here and we'll come back and

230
00:14:15,760 --> 00:14:19,280
Speaker 1: talk a little bit about how the heat is measured

231
00:14:19,560 --> 00:14:39,240
Speaker 1: in a hot pepper. You know, stop you all right?

232
00:14:39,280 --> 00:14:43,200
Speaker 1: I guess we need to talk about Wilbur Scoville, Mr

233
00:14:43,240 --> 00:14:46,800
Speaker 1: Scoville doctor. He's a pharmacist. Yeah, but I wondered if

234
00:14:46,800 --> 00:14:49,040
Speaker 1: he was a doctor. I think he got an honorary doctorate.

235
00:14:49,960 --> 00:14:53,800
Speaker 1: He deserved one. You count those? Uh? Sure? All right,

236
00:14:54,120 --> 00:14:56,200
Speaker 1: probably depends on where it's from what it's for, but

237
00:14:56,320 --> 00:15:00,120
Speaker 1: sure I would, of course I want to be like

238
00:15:00,200 --> 00:15:04,960
Speaker 1: you can call me doctor Mr Clark, Dr Mr. Uh.

239
00:15:05,000 --> 00:15:08,680
Speaker 1: He was a pharmacist, like you said, who developed, um,

240
00:15:08,840 --> 00:15:13,840
Speaker 1: something called the Scoville organ elliptic test in nineteen twelve,

241
00:15:14,880 --> 00:15:18,640
Speaker 1: and uh, what is this a hilarious name for what

242
00:15:18,720 --> 00:15:20,920
Speaker 1: it is. It is kind of weird, isn't it. You

243
00:15:20,960 --> 00:15:22,840
Speaker 1: should just call it the chili test or something. It

244
00:15:22,960 --> 00:15:26,280
Speaker 1: just made me laugh like a goon a. Well, previous

245
00:15:26,320 --> 00:15:29,080
Speaker 1: to this test, um, the only test was basically just

246
00:15:29,120 --> 00:15:32,160
Speaker 1: to have people eat them and ask them how hot.

247
00:15:32,680 --> 00:15:35,680
Speaker 1: It's pretty hot? Okay, that's a pretty hot pepper. Give

248
00:15:35,680 --> 00:15:40,640
Speaker 1: me some milk fat, right, technically pork fat whatever. You

249
00:15:40,720 --> 00:15:42,600
Speaker 1: just need a slab a fat and get rid of

250
00:15:42,600 --> 00:15:45,760
Speaker 1: it real quick. Yeah. They said chocolate too will help you. Well,

251
00:15:45,800 --> 00:15:48,560
Speaker 1: it's a fatty yeah, full of lipids. I think that's

252
00:15:48,600 --> 00:15:53,840
Speaker 1: people just like the chocolate with their hot stuff. Uh So,

253
00:15:54,000 --> 00:15:56,800
Speaker 1: Scofield says, there's got to be a better way, and

254
00:15:56,840 --> 00:15:58,920
Speaker 1: he says, why don't we devise a test where we

255
00:15:59,360 --> 00:16:01,560
Speaker 1: have people peppers and ask them out hot It is?

256
00:16:01,920 --> 00:16:03,920
Speaker 1: Pretty much? But let's do it in a little bit

257
00:16:03,920 --> 00:16:06,680
Speaker 1: different way. Let's keep feeding them peppers that are more

258
00:16:06,720 --> 00:16:11,120
Speaker 1: diluted until they can't feel heat any longer, and just

259
00:16:11,160 --> 00:16:15,000
Speaker 1: make it a little more organized and formal. So the Scoville,

260
00:16:15,520 --> 00:16:18,240
Speaker 1: the Scoville heat unit is what it comes up with, right,

261
00:16:18,680 --> 00:16:21,960
Speaker 1: So for example, of bell pepper has a zero, not hot,

262
00:16:22,080 --> 00:16:24,920
Speaker 1: but say Hobban euro some types of hobby euro peppers

263
00:16:25,200 --> 00:16:28,480
Speaker 1: can get up to like five hundred thousand UM. I

264
00:16:28,520 --> 00:16:32,400
Speaker 1: think the red something, Oh, what is it? I'm sorry,

265
00:16:32,400 --> 00:16:35,440
Speaker 1: the red Savennia haban euro pepper got up to five

266
00:16:35,680 --> 00:16:39,160
Speaker 1: D seventy thousand Scoville heat units. It's very hot. And

267
00:16:39,200 --> 00:16:41,840
Speaker 1: what that means is that it would take five hundred

268
00:16:41,840 --> 00:16:46,160
Speaker 1: and seventy thousand cups of water to dilute one cup

269
00:16:46,280 --> 00:16:49,400
Speaker 1: of extract from the red Savinia habban euro and one

270
00:16:49,640 --> 00:16:53,480
Speaker 1: shot of milk fat right before before anybody could say

271
00:16:53,560 --> 00:16:56,960
Speaker 1: I detect no heat whatsoever. So that's what. Yeah, it's

272
00:16:57,000 --> 00:16:59,080
Speaker 1: a tremendous amount of war. And it's not like he

273
00:16:59,160 --> 00:17:02,000
Speaker 1: was pouring a whole cup of this stuff into five

274
00:17:02,080 --> 00:17:04,919
Speaker 1: hundred and seventy thousand cups of water. It's math. I

275
00:17:04,960 --> 00:17:08,119
Speaker 1: think he just used fractions. Yeah, probably, so yeah, you

276
00:17:08,160 --> 00:17:10,080
Speaker 1: know a minute to come to that conclusion. I was like,

277
00:17:10,200 --> 00:17:12,399
Speaker 1: what kind of vat did this guy have in his yard?

278
00:17:13,400 --> 00:17:16,760
Speaker 1: A big one? Uh? So that was the the old

279
00:17:16,800 --> 00:17:19,680
Speaker 1: test um. And even though they no longer use that,

280
00:17:20,160 --> 00:17:23,800
Speaker 1: they still use that s h U. Scoville heat unit

281
00:17:23,880 --> 00:17:25,440
Speaker 1: as the unit of a measure, which I think is

282
00:17:25,480 --> 00:17:27,920
Speaker 1: a nice little tip of the cap. It is because

283
00:17:27,960 --> 00:17:30,639
Speaker 1: it could have changed it. Wilbert Scoville's ghost is like,

284
00:17:30,800 --> 00:17:37,719
Speaker 1: I approve. Uh Now, what they do is use liquid chromatography.

285
00:17:37,840 --> 00:17:40,119
Speaker 1: Uh and they've been doing that since about the seventies.

286
00:17:40,280 --> 00:17:44,520
Speaker 1: And that's not specific to testing peppers. It's basically just

287
00:17:45,480 --> 00:17:49,000
Speaker 1: separating and analyzing compounds of any mixture, right, but you

288
00:17:49,040 --> 00:17:51,680
Speaker 1: can target the specific type of compound and in this case,

289
00:17:51,680 --> 00:17:55,280
Speaker 1: you're looking for the alkaloid capsation. Yes, and you determine

290
00:17:55,280 --> 00:17:58,159
Speaker 1: how many parts per million is present in a given pepper,

291
00:17:58,400 --> 00:18:01,200
Speaker 1: and it takes the subjectivity out. Yeah, and it's literally

292
00:18:01,240 --> 00:18:04,320
Speaker 1: just measuring the level capsation level in any pepper. But

293
00:18:04,400 --> 00:18:07,840
Speaker 1: what's neat is they figured out Scoville is clearly onto

294
00:18:07,880 --> 00:18:10,520
Speaker 1: something because they figured out that if you take this

295
00:18:10,600 --> 00:18:15,000
Speaker 1: high performance liquid chromatography measurement and multiply the number it

296
00:18:15,080 --> 00:18:18,679
Speaker 1: spits out by sixteen, you will come to the Scoville

297
00:18:18,920 --> 00:18:24,200
Speaker 1: unit by a factor of sixteen. Bad, But that's neat

298
00:18:24,240 --> 00:18:28,240
Speaker 1: that you can it's not like sixteen seven or something

299
00:18:28,320 --> 00:18:31,199
Speaker 1: like that, or or multiply it by the fact that

300
00:18:31,240 --> 00:18:34,000
Speaker 1: you can multiply it by a standard number and come

301
00:18:34,040 --> 00:18:36,840
Speaker 1: to the Scoville heat unit each time means he was

302
00:18:36,840 --> 00:18:41,639
Speaker 1: doing something right. Something there's something there Scoville way to go.

303
00:18:42,960 --> 00:18:45,840
Speaker 1: That sounds like one of the real men of genius

304
00:18:45,880 --> 00:18:50,080
Speaker 1: commercials or something, right, I guess. Or else should we

305
00:18:50,080 --> 00:18:51,679
Speaker 1: get to some of the types of peppers? Now, are

306
00:18:51,720 --> 00:18:56,560
Speaker 1: we there? Yeah? Yeah, I think so, because if you're

307
00:18:56,560 --> 00:18:59,520
Speaker 1: a scientist, there's two ways to classify a pepper by

308
00:18:59,520 --> 00:19:03,360
Speaker 1: its heat using the Skillville heat unit index, and by

309
00:19:03,359 --> 00:19:09,240
Speaker 1: its shape. Yes, and then color. Well, apparently scientists don't

310
00:19:09,240 --> 00:19:11,840
Speaker 1: classify them by color. I'm talking about you and me, buddy.

311
00:19:11,960 --> 00:19:15,440
Speaker 1: Hotheads were in the kitchen, okay, and we're and we're

312
00:19:15,480 --> 00:19:18,400
Speaker 1: looking at peppers, and we're like, look at that red one.

313
00:19:18,480 --> 00:19:20,800
Speaker 1: Look at that green wrinkly one. All right, that one's

314
00:19:20,880 --> 00:19:24,960
Speaker 1: shape funny. That's a funny shape. That's how we classify

315
00:19:25,280 --> 00:19:28,439
Speaker 1: red funny shaped one. It's really hot. Wrinkly or smooth

316
00:19:28,480 --> 00:19:31,359
Speaker 1: is another thing you might notice. But you're right, as

317
00:19:31,400 --> 00:19:33,760
Speaker 1: far as science is concerned, its heat and shape, and

318
00:19:33,760 --> 00:19:37,080
Speaker 1: then the shapes go from shape A to shape I right.

319
00:19:37,680 --> 00:19:41,200
Speaker 1: And my favorite descriptor is the lantern shape. I think

320
00:19:41,240 --> 00:19:44,240
Speaker 1: that's great. Yeah, that's the hot man euro. Yeah, very

321
00:19:44,280 --> 00:19:48,720
Speaker 1: thin skinned, uh and very hot? Yeah? Can you can

322
00:19:48,760 --> 00:19:53,640
Speaker 1: you eat peppers? Which I didn't even ask this? I

323
00:19:53,680 --> 00:19:58,520
Speaker 1: eat a lot of peppers. Um, My heat tolerance isn't great.

324
00:19:59,560 --> 00:20:01,520
Speaker 1: I do like the heat, but I'm a bit of

325
00:20:01,600 --> 00:20:03,919
Speaker 1: a whimp. So like, what what kind of pepper do

326
00:20:03,960 --> 00:20:07,000
Speaker 1: you normally? Can you eat? Like a Scotch bonnet? Well,

327
00:20:07,040 --> 00:20:08,879
Speaker 1: I mean I cook a lot with just bells. Of

328
00:20:08,920 --> 00:20:12,240
Speaker 1: course that doesn't care. Sure they do, okay, because they're peppers,

329
00:20:12,320 --> 00:20:14,840
Speaker 1: all right, Um so I cook a lot with those,

330
00:20:14,880 --> 00:20:19,080
Speaker 1: But um, I cook a lot with poblanos, anaheims, Chipotle's

331
00:20:19,600 --> 00:20:24,400
Speaker 1: lapenos serranos and Chipotle is it you just threw me off.

332
00:20:24,440 --> 00:20:29,119
Speaker 1: It's chapolte Chipotle. Chipotle is a smoked tabn euro right, Yeah,

333
00:20:29,280 --> 00:20:34,440
Speaker 1: and Ancho is a dried serrano. Ancho is dried poblano

334
00:20:35,800 --> 00:20:40,600
Speaker 1: ancho powder. Yeah, that's from Pueblo, Mexico. Uh, Poblanos are

335
00:20:40,640 --> 00:20:42,280
Speaker 1: great if you want to make a good chile reno

336
00:20:43,160 --> 00:20:47,639
Speaker 1: because they're about the right size and they're really just hardy, thick,

337
00:20:47,760 --> 00:20:50,159
Speaker 1: waxy they hold up. Well. Yeah, you mean I are

338
00:20:50,160 --> 00:20:54,120
Speaker 1: aficionados of those things of the poblana, know of the chileno.

339
00:20:54,359 --> 00:20:57,520
Speaker 1: Oh yeah, find a good one of those. Yeah, you know,

340
00:20:57,560 --> 00:20:59,719
Speaker 1: it's funny. In uh college, you know, I worked at

341
00:21:00,040 --> 00:21:04,360
Speaker 1: Callie Girl, which I don't think is even a thing anymore.

342
00:21:05,240 --> 00:21:07,159
Speaker 1: I know the one in Atlanta Highway Clothes, which was

343
00:21:07,520 --> 00:21:11,680
Speaker 1: very it was an institution. Uh. And their chill arena

344
00:21:11,920 --> 00:21:13,800
Speaker 1: like a lot of the when you go to some

345
00:21:14,119 --> 00:21:16,560
Speaker 1: you know, kind of the cheaper Mexican places that have

346
00:21:16,680 --> 00:21:19,600
Speaker 1: like the mini with eight combination dinners, a lot of

347
00:21:19,600 --> 00:21:21,399
Speaker 1: times you will find a chill rena which is a

348
00:21:21,600 --> 00:21:25,520
Speaker 1: ball of beef wrapped in cheese sitting on top of

349
00:21:25,640 --> 00:21:29,520
Speaker 1: a one inch square green bell pepper. I've not seen

350
00:21:29,560 --> 00:21:31,280
Speaker 1: that one. Yeah, that was what our chill rena was.

351
00:21:31,320 --> 00:21:34,320
Speaker 1: Its basically just meat and cheese. Man, But you want

352
00:21:34,320 --> 00:21:37,119
Speaker 1: the real thing, which is stuffed in a real pepper,

353
00:21:37,920 --> 00:21:42,159
Speaker 1: and a lot of people use breading unnecessary. I can

354
00:21:42,240 --> 00:21:44,239
Speaker 1: have it both ways. It's well, it's supposed to have

355
00:21:44,359 --> 00:21:48,560
Speaker 1: some sort of fried wrapper around it, and the breading

356
00:21:48,680 --> 00:21:50,800
Speaker 1: is usually too much. The better way to do it

357
00:21:50,840 --> 00:21:53,960
Speaker 1: is like a thin omelet, almost like a crepe around it.

358
00:21:54,600 --> 00:22:00,879
Speaker 1: Everyone's yeah, good stuff, all right, Well let's back up then, Okay,

359
00:22:01,280 --> 00:22:04,920
Speaker 1: back to the bells, which you don't consider peppers evidently, Well,

360
00:22:04,960 --> 00:22:07,960
Speaker 1: I mean, as far as you're talking heat, no heat,

361
00:22:07,960 --> 00:22:10,359
Speaker 1: but they're great to grill and and I can't say anything.

362
00:22:10,400 --> 00:22:13,160
Speaker 1: I can't really go beyond a hall of pen you, oh,

363
00:22:13,200 --> 00:22:16,040
Speaker 1: you can't stand the heat. No, So I'm frequently getting

364
00:22:16,040 --> 00:22:20,760
Speaker 1: out of the kitchen. But I actually made a New

365
00:22:20,800 --> 00:22:24,760
Speaker 1: Year's resolution to eat more hot stuff because I realize,

366
00:22:24,800 --> 00:22:26,679
Speaker 1: like I'm such a total worst when it comes to this,

367
00:22:27,200 --> 00:22:29,000
Speaker 1: Like you can build up a tolerance, and I have.

368
00:22:29,080 --> 00:22:32,640
Speaker 1: I've gotten much better at like eating spicy stuff. But yeah,

369
00:22:32,800 --> 00:22:36,479
Speaker 1: if I like habanero is way too hot for me,

370
00:22:36,560 --> 00:22:38,000
Speaker 1: it depends on what kind of spice it is. To

371
00:22:38,080 --> 00:22:40,439
Speaker 1: a lot of times, I'm more tolerant of some than others.

372
00:22:40,640 --> 00:22:44,919
Speaker 1: But I've learned that once you get past that very unpleasant,

373
00:22:44,920 --> 00:22:48,840
Speaker 1: painful sensation, there's like a whole new world of tastes

374
00:22:48,840 --> 00:22:52,320
Speaker 1: out there. Yeah you know, yeah, good point. Uh. So

375
00:22:52,400 --> 00:22:56,200
Speaker 1: the bells are the little squatty squatty dudes. Um they

376
00:22:56,240 --> 00:22:58,600
Speaker 1: can be. Uh. I don't know if a lot of

377
00:22:58,640 --> 00:23:00,880
Speaker 1: people know this. All the different collars of the bell.

378
00:23:00,960 --> 00:23:04,520
Speaker 1: Pepper is the same pepper, the red bell, the green bell,

379
00:23:04,600 --> 00:23:07,160
Speaker 1: the yellow bell, the orange bell. It's all the same,

380
00:23:07,280 --> 00:23:10,400
Speaker 1: but they taste differently. Yes, because there it's how long

381
00:23:10,400 --> 00:23:14,119
Speaker 1: they're ripened. So what the green one is ripen or

382
00:23:14,200 --> 00:23:16,680
Speaker 1: harvested first? Wait a minute, Wait a minute, it's all

383
00:23:16,680 --> 00:23:18,840
Speaker 1: the same pepper. Read an that's why you'll get a

384
00:23:18,840 --> 00:23:21,760
Speaker 1: red pepper that still has a little green buddy, like

385
00:23:21,880 --> 00:23:26,680
Speaker 1: a little patch of green. Wait a minute, hold on,

386
00:23:26,880 --> 00:23:29,480
Speaker 1: So you didn't know this? No? Wow, all right, well

387
00:23:29,760 --> 00:23:33,000
Speaker 1: that didn't happen much for real. Yeah, well that's great man,

388
00:23:33,440 --> 00:23:36,720
Speaker 1: thank you for teaching us. So the green peppers is

389
00:23:36,760 --> 00:23:40,760
Speaker 1: picked first. That's why they're less expensive to um, and

390
00:23:40,880 --> 00:23:44,320
Speaker 1: they are a little bitter and they are not nearly

391
00:23:44,320 --> 00:23:47,560
Speaker 1: as sweet. Then you have yellow than orange than red

392
00:23:48,119 --> 00:23:51,280
Speaker 1: as they ripen, and that's why the red is most expensive.

393
00:23:51,720 --> 00:23:55,840
Speaker 1: And it's because it's the most mature delicious. It is delicious,

394
00:23:56,160 --> 00:23:59,639
Speaker 1: and they are sweet and kind of fruity um, but

395
00:24:00,119 --> 00:24:04,760
Speaker 1: smoked one. We're not smoked on um roasted yes. Oh,

396
00:24:04,760 --> 00:24:06,720
Speaker 1: I do it all the time. And then you just

397
00:24:06,760 --> 00:24:09,200
Speaker 1: peel the skin off. Yeah, what I do. This article

398
00:24:09,240 --> 00:24:10,960
Speaker 1: says to do it in the oven. I either put

399
00:24:11,000 --> 00:24:13,960
Speaker 1: it on the grill I do with fire, yeah, or

400
00:24:14,040 --> 00:24:16,240
Speaker 1: just on the stove. I'll just put it on the

401
00:24:17,480 --> 00:24:22,600
Speaker 1: gas stove. That's a conviction. You just put like an

402
00:24:22,640 --> 00:24:27,880
Speaker 1: old piece note paper on its pepper over there. Yeah,

403
00:24:27,920 --> 00:24:29,960
Speaker 1: I'll just throw the red pepper on the fire until

404
00:24:30,000 --> 00:24:32,840
Speaker 1: it's all black, and then I throw it in a

405
00:24:32,840 --> 00:24:36,640
Speaker 1: paper bag. I don't do paper because I don't usually plastic. Yeah,

406
00:24:36,640 --> 00:24:39,080
Speaker 1: I'll just put it in like a grocery store bag.

407
00:24:39,240 --> 00:24:44,240
Speaker 1: That seems carcinogenic. Uh no, I don't think so we'll

408
00:24:44,280 --> 00:24:48,160
Speaker 1: find out. Yeah, check back with me in twenty years. Well,

409
00:24:48,200 --> 00:24:50,440
Speaker 1: because you then you run into the sink and wash

410
00:24:50,480 --> 00:24:52,480
Speaker 1: all that char off of it. So I don't think

411
00:24:52,520 --> 00:24:56,040
Speaker 1: it's coming to contact what you're eating with the plastic, right,

412
00:24:56,080 --> 00:24:59,080
Speaker 1: So you use the sink huh yeah, just because it's

413
00:24:59,080 --> 00:25:01,840
Speaker 1: really hot to the touch. Still. Well that that's the

414
00:25:01,880 --> 00:25:03,680
Speaker 1: other thing that I noticed in this article. It says

415
00:25:03,720 --> 00:25:06,199
Speaker 1: leave it for like fifteen minutes, which seems smart. I

416
00:25:06,200 --> 00:25:08,400
Speaker 1: don't ever have time for that, So I just put

417
00:25:08,400 --> 00:25:11,119
Speaker 1: it under the cold water, get all the seeds in

418
00:25:11,119 --> 00:25:14,000
Speaker 1: the membrane and the skin off you, and then slice

419
00:25:14,000 --> 00:25:16,960
Speaker 1: it up and throw it in a salad. It is delicious,

420
00:25:17,040 --> 00:25:22,960
Speaker 1: very delicious. Uh. But the okay, the red pepper has

421
00:25:22,960 --> 00:25:26,440
Speaker 1: more because it's matured longer, has eleven times more beta

422
00:25:26,480 --> 00:25:29,040
Speaker 1: carotene than green and one and a half times more

423
00:25:29,080 --> 00:25:31,879
Speaker 1: vitamin C, so they're healthier. That's what you're pain for

424
00:25:31,960 --> 00:25:38,240
Speaker 1: the beta carotene. That's right, big money in bata. Uh.

425
00:25:38,280 --> 00:25:41,840
Speaker 1: And then you can also have chocolate, purple and even

426
00:25:41,880 --> 00:25:47,200
Speaker 1: white bell peppers. And this is now you're just lying now.

427
00:25:47,240 --> 00:25:49,040
Speaker 1: I think those are just different varieties. Though I don't

428
00:25:49,160 --> 00:25:51,919
Speaker 1: think those are like how mature they are, Like the

429
00:25:51,960 --> 00:25:54,880
Speaker 1: white ones are grown in the dark or something like that.

430
00:25:55,000 --> 00:25:59,880
Speaker 1: I don't know. I have no idea. Um, the pimento

431
00:26:00,040 --> 00:26:03,920
Speaker 1: paprika are both where you they come from? Red bells thought,

432
00:26:04,480 --> 00:26:07,160
Speaker 1: and paprika is well, then how is how is that?

433
00:26:07,359 --> 00:26:10,040
Speaker 1: How does that have? Any kind of paprika has a

434
00:26:10,040 --> 00:26:13,840
Speaker 1: little bit of heat to it, doesn't it? Uh? No, No,

435
00:26:14,119 --> 00:26:16,879
Speaker 1: I'm thinking of cayenne pepper. Yeah, cayenne is made from

436
00:26:16,920 --> 00:26:21,719
Speaker 1: hot red chilies, and paprika is just smoked unless it's

437
00:26:21,800 --> 00:26:25,240
Speaker 1: Hungarian paprika, and that's sweeter and that's not smoked. So

438
00:26:25,280 --> 00:26:28,080
Speaker 1: if you see a recipe that says paprika, you should

439
00:26:28,119 --> 00:26:32,080
Speaker 1: probably know whether it's smoked or Hungarian. And if not,

440
00:26:32,160 --> 00:26:35,280
Speaker 1: I would probably just go with Hungarian. Oh you think, well,

441
00:26:35,359 --> 00:26:40,359
Speaker 1: unless you just know you want a smoky flavor. This

442
00:26:40,440 --> 00:26:46,240
Speaker 1: has been quite a roller. Banana peppers very mild, pepper

443
00:26:46,359 --> 00:26:52,920
Speaker 1: chini's very mild. You get those on your subway sandwich?

444
00:26:53,600 --> 00:26:56,600
Speaker 1: Yeah yeah, or like as a side on a Papa

445
00:26:56,640 --> 00:26:59,280
Speaker 1: John's pizza. Oh yeah, something like that. That's right, I

446
00:26:59,359 --> 00:27:01,000
Speaker 1: knew I've seen that. And then of course the best

447
00:27:01,080 --> 00:27:04,600
Speaker 1: one of all, the Paublano pepper, right uh. And then

448
00:27:04,640 --> 00:27:06,879
Speaker 1: the pimento, which we just mentioned, and that is a

449
00:27:06,960 --> 00:27:08,800
Speaker 1: variety of the red bell I think, and that's what

450
00:27:09,040 --> 00:27:14,240
Speaker 1: they put in olives and cheese. What about the hot guys,

451
00:27:14,880 --> 00:27:18,399
Speaker 1: seattlen't mess with them that much. But yeah, like we said,

452
00:27:18,560 --> 00:27:26,080
Speaker 1: there's lapeno serrano, havaniro, Chippotle, So it is chipotle? Yeah,

453
00:27:26,160 --> 00:27:28,200
Speaker 1: what do you think it was? We were saying chipolte?

454
00:27:29,000 --> 00:27:32,280
Speaker 1: Are were you saying Chipotle. I was saying Chipotlewa said that,

455
00:27:32,400 --> 00:27:37,119
Speaker 1: and then Anaheim Anaheim, Yeah. I think some people transpose

456
00:27:37,200 --> 00:27:40,560
Speaker 1: the L and say chapolte. Yeah, they definitely do. I

457
00:27:40,640 --> 00:27:42,560
Speaker 1: got confused. I know how to say it right, but

458
00:27:42,600 --> 00:27:47,360
Speaker 1: earlier I was like, wait, they didn't sound right. Yeah. Uh.

459
00:27:47,400 --> 00:27:50,560
Speaker 1: And then of course you have the delicious Tai chilies

460
00:27:50,680 --> 00:27:53,800
Speaker 1: or bird's eye chilies, and those are really good and

461
00:27:53,880 --> 00:27:58,000
Speaker 1: super hot, and they are small and thin but pack

462
00:27:58,080 --> 00:28:01,159
Speaker 1: of punch. So normally the rule of thought them is, uh,

463
00:28:01,640 --> 00:28:06,879
Speaker 1: thin long ones that are red are going to be

464
00:28:06,920 --> 00:28:12,240
Speaker 1: your hottest, right, But there's exceptions to those rules, which

465
00:28:12,280 --> 00:28:15,760
Speaker 1: is the Scotch bonnet. Scotch bonnet is like it's like even,

466
00:28:16,040 --> 00:28:19,919
Speaker 1: it's like more pumpkin shaped. It's like hobbin narrow, but

467
00:28:20,000 --> 00:28:22,680
Speaker 1: it's even. It's less land or shaped and more pumpkin shaped.

468
00:28:22,720 --> 00:28:24,879
Speaker 1: And I think it's like a yellow yellow orange, and

469
00:28:24,920 --> 00:28:28,760
Speaker 1: it's very hot, very frequently found in like Jamaican cuisine.

470
00:28:30,040 --> 00:28:35,320
Speaker 1: The Scotch bonnet. Uh, if you dry the pepper out

471
00:28:35,400 --> 00:28:38,760
Speaker 1: and you have like the encho pepper, the chipotle dried

472
00:28:38,760 --> 00:28:41,200
Speaker 1: stuff that we're talking about, it's gonna be hotter. Get

473
00:28:41,240 --> 00:28:43,480
Speaker 1: that in mind. Some people who like peppers will just

474
00:28:43,480 --> 00:28:46,720
Speaker 1: put them in a food dehydrator and eat them like that. Yeah,

475
00:28:47,000 --> 00:28:48,920
Speaker 1: or just let them just dry out in you're in

476
00:28:48,960 --> 00:28:54,200
Speaker 1: the sun, if you're slack, if you're a hippie, chuck.

477
00:28:54,400 --> 00:28:57,200
Speaker 1: We also said that. So if you're a scientist, you

478
00:28:57,320 --> 00:29:01,160
Speaker 1: say this pepper is shape a and as a Scoville

479
00:29:01,240 --> 00:29:05,880
Speaker 1: rating of five trillion, right, Um, then you've just described

480
00:29:05,880 --> 00:29:08,720
Speaker 1: a pepper to another scientist. They know what you're talking about.

481
00:29:09,280 --> 00:29:11,960
Speaker 1: But there's a something called the Chili Pepper Institute. It's

482
00:29:11,960 --> 00:29:15,120
Speaker 1: an institute that's associated with the University of New Mexico.

483
00:29:15,560 --> 00:29:18,840
Speaker 1: And New Mexico, by the way, is the the foremost

484
00:29:19,000 --> 00:29:22,640
Speaker 1: domestic producer of chili peppers in the United States, thanks

485
00:29:22,680 --> 00:29:26,680
Speaker 1: to a man named Fabian Garcia, who was a pioneer

486
00:29:26,720 --> 00:29:31,160
Speaker 1: in cultivating peppers here in the United States. He released

487
00:29:31,200 --> 00:29:34,840
Speaker 1: his first variety, the New Mexico number nine. I thought

488
00:29:34,840 --> 00:29:39,880
Speaker 1: you're gonna say, his first album Mambo number five. Yeah. Um,

489
00:29:40,000 --> 00:29:43,400
Speaker 1: But he's like known as the father of chili peppers

490
00:29:43,400 --> 00:29:45,760
Speaker 1: in the US, Yeah, the North American chili and in

491
00:29:45,760 --> 00:29:49,320
Speaker 1: India they are. Um, they're the world's largest producer of

492
00:29:49,400 --> 00:29:53,240
Speaker 1: chili's by far. Yeah. Um. But there's so there's another

493
00:29:53,280 --> 00:29:56,560
Speaker 1: way to describe them beyond shape, color, and heat. And

494
00:29:56,640 --> 00:29:59,480
Speaker 1: the Chili Pepper Institute came up with this. It's for

495
00:29:59,520 --> 00:30:03,800
Speaker 1: the heat profile. And basically there's five components to the

496
00:30:03,800 --> 00:30:08,440
Speaker 1: heat profile. Um, there's the heat, the Scoville heat unit

497
00:30:08,480 --> 00:30:12,800
Speaker 1: to it. Yeah. Um. Then there's how fast it hits.

498
00:30:13,280 --> 00:30:15,520
Speaker 1: Like you were saying that guy who ate some ghost chilies,

499
00:30:16,080 --> 00:30:19,120
Speaker 1: um that they were kinda like it took a minute

500
00:30:19,160 --> 00:30:22,880
Speaker 1: to come on. There's some peppers that hit like immediately.

501
00:30:23,400 --> 00:30:26,560
Speaker 1: So that would be the second descriptor the second component. Um.

502
00:30:26,760 --> 00:30:29,840
Speaker 1: The third would be whether it lingers or dissipates quickly

503
00:30:30,240 --> 00:30:33,280
Speaker 1: or how fast it dissipates. Eventually it's going to dissipate

504
00:30:33,840 --> 00:30:37,480
Speaker 1: you hope, yeah, and then come and burn the next

505
00:30:37,560 --> 00:30:41,960
Speaker 1: day coming out the other end, yeah, you know yeah uh.

506
00:30:42,000 --> 00:30:44,520
Speaker 1: And then the fourth one is, um, where it's sensed,

507
00:30:45,080 --> 00:30:47,000
Speaker 1: like is it in the throat? Is it on your tongue?

508
00:30:47,000 --> 00:30:49,280
Speaker 1: Is it in the roof of your mouth? Where does

509
00:30:49,320 --> 00:30:52,280
Speaker 1: it attack? Basically? And then the last one is whether

510
00:30:52,320 --> 00:30:56,400
Speaker 1: it's flat or sharp? So flat is say, um, I

511
00:30:56,440 --> 00:30:59,760
Speaker 1: saw and I think that that New Yorker article, or

512
00:30:59,840 --> 00:31:03,080
Speaker 1: may be the Smithsonian one that sent you. UM flat

513
00:31:03,120 --> 00:31:05,920
Speaker 1: is where it's like your whole tongue is just coated

514
00:31:05,960 --> 00:31:10,680
Speaker 1: in the sensation of heat, whereas UM sharp is where

515
00:31:10,680 --> 00:31:13,000
Speaker 1: it feels like little hot needles in your mouth or

516
00:31:13,040 --> 00:31:15,720
Speaker 1: something like that. And the preference in America is for

517
00:31:15,800 --> 00:31:20,560
Speaker 1: a flat sensation, whereas Asian countries tend to prefer the

518
00:31:20,640 --> 00:31:26,640
Speaker 1: sharp sensation, like the tai chillies. Yes, interesting sharp, that's right. Uh.

519
00:31:26,720 --> 00:31:30,560
Speaker 1: Do you like hot Asian food? Yeah? Yeah, yeah, Um,

520
00:31:30,600 --> 00:31:34,400
Speaker 1: I like curries and stuff like that. Nothing too hot though.

521
00:31:34,600 --> 00:31:38,719
Speaker 1: I mean like, I'm still a pretty big wus and

522
00:31:38,800 --> 00:31:41,640
Speaker 1: I'm also like comfortable enough with myself that I don't

523
00:31:41,680 --> 00:31:44,840
Speaker 1: feel the need to show off or accepted dare of

524
00:31:44,880 --> 00:31:48,240
Speaker 1: course not no, So yeah, I don't need that hottest stuff,

525
00:31:48,320 --> 00:31:52,120
Speaker 1: but I will sometimes. If you're still accepting food related

526
00:31:52,160 --> 00:31:55,440
Speaker 1: dares in your late thirties or forties, then you don't

527
00:31:55,440 --> 00:31:58,440
Speaker 1: know you should seek some help. Did you read about

528
00:31:58,480 --> 00:32:02,120
Speaker 1: that guy, Ted bust Or Besser. Oh, he was in

529
00:32:02,160 --> 00:32:05,960
Speaker 1: the New Yorker article. He that's exactly what he does. He's,

530
00:32:06,320 --> 00:32:10,800
Speaker 1: you know, thirties, He's on YouTube help and he accepts

531
00:32:10,960 --> 00:32:13,880
Speaker 1: um challenges. Food challenges, so people will send him like

532
00:32:13,920 --> 00:32:15,800
Speaker 1: the most disgusting thing they can find, and then he

533
00:32:15,840 --> 00:32:18,520
Speaker 1: eats it on on air. But one of the things

534
00:32:18,520 --> 00:32:20,920
Speaker 1: that he eats are like really hot peppers. Has become

535
00:32:21,000 --> 00:32:26,160
Speaker 1: kind of like a a de facto pepper judge because

536
00:32:26,200 --> 00:32:29,880
Speaker 1: there is this whole community out there. Well, we'll talk

537
00:32:29,920 --> 00:32:31,560
Speaker 1: about that after we take a break. How about that,

538
00:32:32,600 --> 00:32:49,720
Speaker 1: you know, stop you so, Chuck. We kind of teased

539
00:32:49,720 --> 00:32:53,080
Speaker 1: that there's a there's a community of chili pepper ficionados

540
00:32:53,120 --> 00:32:57,800
Speaker 1: out there, tough, tough guys and women. Yes, yeah, I

541
00:32:57,840 --> 00:33:01,600
Speaker 1: meant that in the non gender specific Yeah. And they

542
00:33:01,720 --> 00:33:05,040
Speaker 1: range from um, just people who like to eat them,

543
00:33:05,080 --> 00:33:07,840
Speaker 1: to people who make their own hot sauce to people

544
00:33:07,880 --> 00:33:12,520
Speaker 1: who are competing by growing cultivators. Yeah, the hottest peppers

545
00:33:12,560 --> 00:33:15,240
Speaker 1: on the planet literally, and they it gets pretty dicey.

546
00:33:15,280 --> 00:33:19,240
Speaker 1: They get um, very competitive and very snippy. From what

547
00:33:19,320 --> 00:33:24,640
Speaker 1: I read. Yeah, there's about you know, um, the legitimacy

548
00:33:24,800 --> 00:33:27,960
Speaker 1: of the heat that they claim. Yeah. So there's again

549
00:33:28,160 --> 00:33:31,240
Speaker 1: a really great New Yorker article called the fire Eaters

550
00:33:31,480 --> 00:33:33,760
Speaker 1: from I think a year or two back, and it

551
00:33:33,800 --> 00:33:38,640
Speaker 1: gives a really great outsider's view of this community. And

552
00:33:38,680 --> 00:33:42,120
Speaker 1: it is very snippy. One of the problems is there's

553
00:33:42,200 --> 00:33:46,600
Speaker 1: no official central body that says this is the hottest

554
00:33:46,600 --> 00:33:50,000
Speaker 1: pepper on the planet. Well, Guinness does, Guinness doesn't. A

555
00:33:50,000 --> 00:33:52,240
Speaker 1: lot of people defer to Guinness, but some other people are,

556
00:33:52,240 --> 00:33:55,360
Speaker 1: like Guinness says, no, they're they're just they're dilettants. What

557
00:33:55,480 --> 00:33:59,520
Speaker 1: we need is a governing body that's dedicated only to

558
00:34:00,320 --> 00:34:04,120
Speaker 1: chili peppers, well not Guinness, right, yeah. And one reason

559
00:34:04,120 --> 00:34:07,960
Speaker 1: why is because it changes, like people are cultivating these things.

560
00:34:07,960 --> 00:34:11,720
Speaker 1: There could be a new hot, hottest pepper every three months,

561
00:34:12,560 --> 00:34:14,919
Speaker 1: and Guinness isn't gonna stay on top of that, right,

562
00:34:15,000 --> 00:34:16,359
Speaker 1: So there it's kind of like, why are you being

563
00:34:16,400 --> 00:34:18,719
Speaker 1: talking to those guys. So some people do differ to

564
00:34:18,760 --> 00:34:20,799
Speaker 1: Guinness because it is the closest thing that they have

565
00:34:21,040 --> 00:34:25,480
Speaker 1: to um a judgment saying this is the world's hottest

566
00:34:25,480 --> 00:34:30,040
Speaker 1: people just like we're saying that. But um, there's no

567
00:34:30,160 --> 00:34:34,319
Speaker 1: organizing central body that that is dedicated to judging which

568
00:34:34,400 --> 00:34:37,120
Speaker 1: is the hottest chili pepper, and there should be there.

569
00:34:37,480 --> 00:34:39,800
Speaker 1: According to these people, they could use it, of course

570
00:34:39,880 --> 00:34:42,400
Speaker 1: they think the government should supply it, but they can't

571
00:34:42,400 --> 00:34:45,560
Speaker 1: even decide on whether that the hottest pepper in the

572
00:34:45,560 --> 00:34:49,680
Speaker 1: world should be it's peak or what averages it's mean,

573
00:34:50,719 --> 00:34:54,160
Speaker 1: So right now, um Guinness goes by the mean, and

574
00:34:54,200 --> 00:34:58,320
Speaker 1: as it stands in the world, the hottest chili pepper

575
00:34:58,440 --> 00:35:03,040
Speaker 1: as of August two th is called the Carolina Reaper. Yeah,

576
00:35:03,080 --> 00:35:06,239
Speaker 1: the HP twenty two b in h seven out of

577
00:35:06,480 --> 00:35:10,200
Speaker 1: rock Kill, South Carolina, and the Carolina Reaper has an

578
00:35:10,200 --> 00:35:15,680
Speaker 1: average an average. Remember that UM red Savenia Habaniro had

579
00:35:15,760 --> 00:35:19,440
Speaker 1: five hundred and seventy thousand Scoville heat units. Yes, this

580
00:35:19,480 --> 00:35:23,960
Speaker 1: one averages one million, five hundred and sixty nine thousand,

581
00:35:24,120 --> 00:35:27,560
Speaker 1: three hundred Scoville heat units. That's right, and a peak

582
00:35:27,600 --> 00:35:30,239
Speaker 1: of over two point two million. YEA and hats off

583
00:35:30,239 --> 00:35:33,799
Speaker 1: to Ed Curry of pucker Butt Pepper Company and uh

584
00:35:33,920 --> 00:35:37,799
Speaker 1: Fort Mill. He's He's a very controversial pepper grower. He is.

585
00:35:37,840 --> 00:35:40,680
Speaker 1: He blended. The original cross breed was between a ghost pepper,

586
00:35:40,719 --> 00:35:45,959
Speaker 1: which was the previous hottest pepper introduced to the North

587
00:35:46,000 --> 00:35:49,640
Speaker 1: America in two thousand, uh the infamous ghost pepper, and

588
00:35:49,640 --> 00:35:53,040
Speaker 1: then he uh crossbreeded that with bread that with a

589
00:35:53,080 --> 00:35:58,080
Speaker 1: red Habaniro. So the the boot Jilokia is the ghost pepper.

590
00:35:58,120 --> 00:36:01,440
Speaker 1: It's from India and from two thousand seven it was

591
00:36:01,480 --> 00:36:05,319
Speaker 1: the reigning champ and from before that was that Red

592
00:36:05,320 --> 00:36:09,040
Speaker 1: Savinia from two thousand and seven. Again, that's as far

593
00:36:09,080 --> 00:36:12,640
Speaker 1: as Guinness is concerned. Um, but there are peppers out there.

594
00:36:12,719 --> 00:36:17,280
Speaker 1: There's the um so, what's the scorpion one? The Trinidad

595
00:36:17,440 --> 00:36:20,640
Speaker 1: scorpion Butch t Yeah, so that was actually grown by

596
00:36:20,680 --> 00:36:26,000
Speaker 1: some guys in Australia who crossed a Trinidad scorpion which

597
00:36:26,040 --> 00:36:28,799
Speaker 1: is already very hot with a pepper that was grown

598
00:36:28,800 --> 00:36:32,680
Speaker 1: by a guy named Butch Taylor in I think Mississippi.

599
00:36:33,320 --> 00:36:35,680
Speaker 1: He's right outside of that big on this, as it

600
00:36:35,719 --> 00:36:39,520
Speaker 1: turns out, yeah, big time. Um. I think the thing

601
00:36:39,640 --> 00:36:41,879
Speaker 1: is like, if there's people who listen to like Front

602
00:36:41,920 --> 00:36:44,480
Speaker 1: too four two and go boar hunting, if there's a

603
00:36:44,560 --> 00:36:47,800
Speaker 1: larger population of them and that country, that that country

604
00:36:47,880 --> 00:36:50,200
Speaker 1: is going to be more likely to be into eating

605
00:36:50,280 --> 00:36:53,120
Speaker 1: hot peppers. What's Front two four two? They're like an

606
00:36:53,120 --> 00:36:57,359
Speaker 1: industrial band? What does that mean about me? Because I've

607
00:36:57,400 --> 00:37:01,920
Speaker 1: never even heard of it. You don't need hot hot pepper? Okay? Uh.

608
00:37:01,960 --> 00:37:07,239
Speaker 1: There are some who claim, in fact grow in southern California.

609
00:37:07,360 --> 00:37:10,120
Speaker 1: Says I've had I had a pepper once that was

610
00:37:10,200 --> 00:37:13,040
Speaker 1: over three million. But I don't even publish that stuff,

611
00:37:13,040 --> 00:37:15,560
Speaker 1: he says, because it's a fluke. Right, So so that's

612
00:37:15,600 --> 00:37:18,480
Speaker 1: the that's the question, like, should that one be considered

613
00:37:18,520 --> 00:37:22,320
Speaker 1: the world's hottest pepper or should that plant have to

614
00:37:22,800 --> 00:37:27,160
Speaker 1: that species consistently have to put out something at three million? Yeah,

615
00:37:27,920 --> 00:37:31,480
Speaker 1: it doesn't matter. Well, that's another question entirely. You know,

616
00:37:31,560 --> 00:37:33,680
Speaker 1: can't we just I know they get specific about it

617
00:37:33,680 --> 00:37:35,520
Speaker 1: and they want to do, but it seems like we

618
00:37:35,560 --> 00:37:38,480
Speaker 1: can just say all of these are very hot, very

619
00:37:38,600 --> 00:37:44,040
Speaker 1: very hot. You're welcome. Yeah, I don't know. It's scary stuff.

620
00:37:44,040 --> 00:37:47,319
Speaker 1: If you ask me, it is, Um Christopher Guests should

621
00:37:47,320 --> 00:37:50,799
Speaker 1: do a mockumentary about pepper hotheads. It's right for it,

622
00:37:51,520 --> 00:37:54,839
Speaker 1: all right. So let's say you want to pick out

623
00:37:54,840 --> 00:37:58,399
Speaker 1: a pepper at a grocery store, look for firm skin

624
00:38:00,080 --> 00:38:04,440
Speaker 1: for super bright colors, which I don't know. I'm pretty

625
00:38:04,480 --> 00:38:08,520
Speaker 1: down on produce and big box grocery stores. But if

626
00:38:08,520 --> 00:38:11,759
Speaker 1: you go to a farmer's market, and especially like a

627
00:38:11,800 --> 00:38:17,279
Speaker 1: local farmer's market, you're gonna see weird shaped, super super

628
00:38:17,560 --> 00:38:21,439
Speaker 1: bright colored peppers. Yeah, weird shaped is right. Remember, Yeah,

629
00:38:21,520 --> 00:38:25,160
Speaker 1: we've talked about this before. Grocery stores won't sell ones

630
00:38:25,200 --> 00:38:28,439
Speaker 1: that are perfectly awesome and maybe even better tasting because

631
00:38:28,480 --> 00:38:30,960
Speaker 1: they look weird. Right, that bell pepper looks like Richard

632
00:38:31,040 --> 00:38:32,759
Speaker 1: Nixon throw it in the trash. Yeah, and it's like,

633
00:38:33,040 --> 00:38:37,560
Speaker 1: I'm not a crook. Um. The longer they ripe and

634
00:38:37,600 --> 00:38:41,600
Speaker 1: the hotter they get, so like you said, the red ones, Um,

635
00:38:41,640 --> 00:38:43,359
Speaker 1: if the red ones still have a little green, they're

636
00:38:43,360 --> 00:38:46,160
Speaker 1: not fully ripe yet, so they probably won't be as hot.

637
00:38:46,960 --> 00:38:49,280
Speaker 1: But that's that's the case with a bell probably anyway.

638
00:38:49,320 --> 00:38:53,239
Speaker 1: So you're not looking for heat, right, looking for sweet Um.

639
00:38:53,280 --> 00:38:56,680
Speaker 1: If you are cooking with peppers. Uh, it says in

640
00:38:56,800 --> 00:38:59,719
Speaker 1: here like be sure to wash your hands. But what

641
00:38:59,760 --> 00:39:02,719
Speaker 1: you really need to do, if you're serious, is wear

642
00:39:02,800 --> 00:39:08,799
Speaker 1: gloves where, um, where doctors what are they called rubber gloves? Yeah,

643
00:39:08,920 --> 00:39:12,319
Speaker 1: rubber gloves, um, because that is truly the only way. Like,

644
00:39:13,680 --> 00:39:15,759
Speaker 1: if you come into contact with your fingers and that

645
00:39:15,840 --> 00:39:19,319
Speaker 1: membrane or those seeds, you can wash your hands ten

646
00:39:19,360 --> 00:39:23,319
Speaker 1: times and you forget and like the next day you

647
00:39:23,360 --> 00:39:27,040
Speaker 1: will get an eyebooger out and you'll be like, what

648
00:39:27,120 --> 00:39:29,480
Speaker 1: in the world my eyes on fire? You take your

649
00:39:29,480 --> 00:39:31,160
Speaker 1: contact and you go to put them in the next

650
00:39:31,520 --> 00:39:36,000
Speaker 1: I can't imagine. I cooked one night some piea and

651
00:39:36,040 --> 00:39:39,279
Speaker 1: you some hot peppers and did not wear gloves, and

652
00:39:39,400 --> 00:39:43,440
Speaker 1: I went peepee later. No, I didn't think about it,

653
00:39:43,520 --> 00:39:49,520
Speaker 1: and I had a speaking of syphilis burning sensation down below.

654
00:39:51,440 --> 00:39:54,400
Speaker 1: It was bad. That's how they simulated for medical students.

655
00:39:54,640 --> 00:39:58,439
Speaker 1: Really it was bad. So I learned the hard way.

656
00:39:58,680 --> 00:40:00,279
Speaker 1: I just got a box of those night is it

657
00:40:00,400 --> 00:40:05,120
Speaker 1: nitrate gloves? Nitrate or nitrite? And I explodes the other

658
00:40:05,160 --> 00:40:07,080
Speaker 1: one's fine, I think, well, I put them in the kitchen.

659
00:40:07,160 --> 00:40:11,560
Speaker 1: I also wear a painter's respirator. What kind of peppers

660
00:40:11,560 --> 00:40:13,960
Speaker 1: are you working with? The you know, the hot stuff

661
00:40:14,000 --> 00:40:17,160
Speaker 1: like ghost peppers. No, but I cook with hobby arrows

662
00:40:17,160 --> 00:40:21,200
Speaker 1: and stuff sometimes, and it's like it's nuclear. The fumes are.

663
00:40:21,600 --> 00:40:23,320
Speaker 1: It's like if you're over the sink clean and the mountain,

664
00:40:23,320 --> 00:40:25,840
Speaker 1: you're breathing it in, you'll you'll find yourself, or at

665
00:40:25,920 --> 00:40:30,360
Speaker 1: least I do, coughing and burning. So I'll wear the

666
00:40:30,400 --> 00:40:34,160
Speaker 1: respirator in my club. So um you mean? And I

667
00:40:34,160 --> 00:40:37,319
Speaker 1: would juice sometimes, and every once in a while she'd

668
00:40:37,440 --> 00:40:38,920
Speaker 1: put like a pepper in there, like a hall of

669
00:40:38,920 --> 00:40:41,799
Speaker 1: peen you and it would just turn the kitchen into

670
00:40:41,920 --> 00:40:45,280
Speaker 1: like like a tear gas bomb had gone off. It's crazy.

671
00:40:45,280 --> 00:40:48,040
Speaker 1: It kids everywhere. It does because these things are basically

672
00:40:48,120 --> 00:40:50,520
Speaker 1: vaporized and they just spread so easily through the air

673
00:40:51,160 --> 00:40:58,600
Speaker 1: and it definitely gives it a kick. Um. Oh, if

674
00:40:58,600 --> 00:41:01,200
Speaker 1: you want to store peppers, um, like we said, you

675
00:41:01,200 --> 00:41:04,560
Speaker 1: can dry them out and they'll keep for a long time. Uh,

676
00:41:04,760 --> 00:41:06,560
Speaker 1: don't keep you don't want to wash them. You want

677
00:41:06,560 --> 00:41:09,880
Speaker 1: to just put them unwashed into your fridge. Yeah, true,

678
00:41:10,000 --> 00:41:13,239
Speaker 1: and they'll just keep just regular peppers. Peppers will keep

679
00:41:13,280 --> 00:41:15,520
Speaker 1: for a long time. It's not something that goes bad

680
00:41:15,600 --> 00:41:18,400
Speaker 1: very quickly. But you can freeze them if you slice

681
00:41:18,440 --> 00:41:21,280
Speaker 1: them and put them on a baking tray in the freezer.

682
00:41:21,840 --> 00:41:23,239
Speaker 1: Then you can collect them and just throw them in

683
00:41:23,280 --> 00:41:25,960
Speaker 1: a bag and you can keep them for like a year. Uh.

684
00:41:26,239 --> 00:41:29,120
Speaker 1: But I don't see why you freeze peppers. Just buy

685
00:41:29,160 --> 00:41:32,560
Speaker 1: the mountain neat and cook with them or pickle them.

686
00:41:32,640 --> 00:41:35,879
Speaker 1: That's great. Pickled peppers are wonderful. I can just eat

687
00:41:35,920 --> 00:41:38,000
Speaker 1: those straight. I don't like pickled things, so I'm not

688
00:41:38,080 --> 00:41:42,319
Speaker 1: into it. But yeah, it's it's so good for you.

689
00:41:42,880 --> 00:41:46,120
Speaker 1: Pickling pickled foods are so good for you, there's so

690
00:41:46,160 --> 00:41:49,480
Speaker 1: many health benefits. I'll you'll eat other healthy things that

691
00:41:49,520 --> 00:41:52,040
Speaker 1: I enjoy. But how do you not like pickles? Stuff? Like,

692
00:41:52,040 --> 00:41:54,160
Speaker 1: I could eat pickled any you could cut your finger

693
00:41:54,200 --> 00:41:56,200
Speaker 1: off and pickle it. I'd probably eat it. How does

694
00:41:56,239 --> 00:41:59,520
Speaker 1: anyone not like anything? But I mean, like, what about it?

695
00:41:59,560 --> 00:42:02,440
Speaker 1: You don't like the tartness, No, just the the taste

696
00:42:04,440 --> 00:42:09,400
Speaker 1: anything pickled, like a pickled pickle, sour kraut. Oh you

697
00:42:09,440 --> 00:42:11,759
Speaker 1: don't like sour krau, hate sauer kraud. I guess I

698
00:42:11,760 --> 00:42:14,680
Speaker 1: could have seen that. I hate. I hate pickled so

699
00:42:14,760 --> 00:42:17,839
Speaker 1: much that I have to ask and rest, like when

700
00:42:17,840 --> 00:42:19,280
Speaker 1: I go to a pub and have like a burger

701
00:42:19,280 --> 00:42:22,400
Speaker 1: and fries, to leave the pickle off, because invariably they

702
00:42:22,400 --> 00:42:25,360
Speaker 1: will put the pickle down soaking into the French fries

703
00:42:25,360 --> 00:42:28,280
Speaker 1: in the bun, and it will ruin that for me. Wow,

704
00:42:28,320 --> 00:42:30,680
Speaker 1: you hate pickles. That might hate pickles that much? Well,

705
00:42:30,840 --> 00:42:33,120
Speaker 1: all the pickles that you get on the side from

706
00:42:33,160 --> 00:42:35,319
Speaker 1: now Okay, well Emily eats the pickles, you can arm

707
00:42:35,360 --> 00:42:38,680
Speaker 1: wrestle her for them. Okay, that's fine, that's a deal. Um.

708
00:42:38,760 --> 00:42:40,680
Speaker 1: But when I said you shouldn't you know just buy

709
00:42:40,680 --> 00:42:43,840
Speaker 1: the amount. If you're growing pickles or I'm sorry, growing peppers.

710
00:42:44,480 --> 00:42:46,920
Speaker 1: Got me on pickles, pickled peppers, then you might end

711
00:42:46,960 --> 00:42:48,400
Speaker 1: up with a lot of peppers. And that's why you

712
00:42:48,480 --> 00:42:51,520
Speaker 1: might want to fickle them or pickle them if you're

713
00:42:51,560 --> 00:42:53,760
Speaker 1: into that. Because we grew peppers one year and they

714
00:42:53,800 --> 00:42:57,719
Speaker 1: were easy to grow and bountiful. Yeah, pepper plant goes. Yeah,

715
00:42:58,040 --> 00:43:00,879
Speaker 1: that equals a lot of peppers. I guess we should

716
00:43:00,920 --> 00:43:03,680
Speaker 1: talk about growing them a little bit. Huh. I guess.

717
00:43:03,680 --> 00:43:08,879
Speaker 1: So they're perennials, so that means they stick around. Well,

718
00:43:08,920 --> 00:43:10,960
Speaker 1: it depends on where you live. Yeah, if it's cold,

719
00:43:11,000 --> 00:43:14,120
Speaker 1: you might grow them as annuals. Right, they're pretty flexible. Um,

720
00:43:14,200 --> 00:43:17,000
Speaker 1: you can start them as seeds ten weeks prior to

721
00:43:17,080 --> 00:43:20,440
Speaker 1: the first frost. You want to germinate them in little trays.

722
00:43:21,000 --> 00:43:23,120
Speaker 1: First you soaked the seeds for a couple of days.

723
00:43:23,160 --> 00:43:25,200
Speaker 1: Then you germinate them with a little bit of starter

724
00:43:26,040 --> 00:43:30,200
Speaker 1: ten weeks prior to frost. After the last frost comes

725
00:43:30,239 --> 00:43:33,320
Speaker 1: and goes, you can start to harden them by moving

726
00:43:33,360 --> 00:43:36,279
Speaker 1: them outside a couple hours at a time and talk

727
00:43:36,320 --> 00:43:38,359
Speaker 1: to them, say this is good for you. Right, then

728
00:43:39,960 --> 00:43:43,600
Speaker 1: you shake them takes a couple of weeks, um a

729
00:43:43,600 --> 00:43:48,399
Speaker 1: few hours each day more until they are hard and ready, right,

730
00:43:48,480 --> 00:43:52,640
Speaker 1: and then they start to grow. You want to fertilize them.

731
00:43:52,760 --> 00:43:57,279
Speaker 1: When the peppers grow out and turn hard, you can

732
00:43:57,360 --> 00:43:59,279
Speaker 1: cut them. And when you do, you want to cut

733
00:43:59,320 --> 00:44:02,600
Speaker 1: some stem because it extends their shelf life, and then

734
00:44:02,640 --> 00:44:04,759
Speaker 1: you have peppers. You can also just go to the

735
00:44:04,800 --> 00:44:08,120
Speaker 1: store and buy some peppers. Yeah, if you're in the

736
00:44:08,160 --> 00:44:12,480
Speaker 1: garden garden, yeah, if not, or I've just grown from seed. Man,

737
00:44:12,480 --> 00:44:15,160
Speaker 1: it seems like such a nightmare to me. Well, it's

738
00:44:15,160 --> 00:44:18,160
Speaker 1: for people who have time and what our hobbyists. But

739
00:44:18,200 --> 00:44:20,520
Speaker 1: I also get like if it's a very like if

740
00:44:20,520 --> 00:44:23,440
Speaker 1: it's an heirloom something or just something you're not going

741
00:44:23,480 --> 00:44:26,799
Speaker 1: to find anywhere. With peppers, I mean, sure there are

742
00:44:26,880 --> 00:44:29,160
Speaker 1: some like if you want to buy the Carolina Reaper,

743
00:44:29,239 --> 00:44:31,000
Speaker 1: you can get packs of those seeds for like ten

744
00:44:31,080 --> 00:44:34,200
Speaker 1: bucks or something. Right, You're not gonna find those at

745
00:44:34,200 --> 00:44:36,880
Speaker 1: any store. So I get growing those from seed, But

746
00:44:37,000 --> 00:44:40,040
Speaker 1: like growing like a squash plant from seed, it's like,

747
00:44:40,080 --> 00:44:42,360
Speaker 1: what are you doing, man, You've got you should have

748
00:44:42,480 --> 00:44:44,080
Speaker 1: better things to do with your time than that a

749
00:44:44,160 --> 00:44:47,839
Speaker 1: weaker squash last year from seed? What are you doing, man,

750
00:44:48,520 --> 00:44:51,040
Speaker 1: we have a garden, right, but you can just buy

751
00:44:51,080 --> 00:44:55,920
Speaker 1: like the seedlings. Yeah, you could do that. Okay. Are

752
00:44:55,960 --> 00:44:59,920
Speaker 1: you saying why do people garden? No? I love gardening. Okay,

753
00:45:00,239 --> 00:45:04,359
Speaker 1: I'm just saying growing from seed a plant. Like, if

754
00:45:04,360 --> 00:45:06,560
Speaker 1: you like growing from seed, you should get a seed

755
00:45:06,560 --> 00:45:09,080
Speaker 1: catalog and find something that you can't find elsewhere. That's

756
00:45:09,120 --> 00:45:12,480
Speaker 1: what I'm saying. I have a very strong opinion on

757
00:45:12,520 --> 00:45:15,720
Speaker 1: growing things from to each their own with everything but gardening,

758
00:45:15,760 --> 00:45:19,600
Speaker 1: but gardening, we we use start our plants a lot too.

759
00:45:20,120 --> 00:45:22,920
Speaker 1: Not everything is from seed. Because you're saying, sensible people,

760
00:45:23,760 --> 00:45:26,760
Speaker 1: but do you do you see my point? I guess

761
00:45:26,880 --> 00:45:31,759
Speaker 1: Do you get seed catalogs not catalogs? I don't think,

762
00:45:31,760 --> 00:45:34,400
Speaker 1: but we buy buy seeds online. You should get your

763
00:45:34,400 --> 00:45:37,200
Speaker 1: hands on sea catalog Yeah. Yeah, I can't remember the

764
00:45:37,280 --> 00:45:39,840
Speaker 1: name of the company. That sounds like good toilet book reading.

765
00:45:40,120 --> 00:45:43,400
Speaker 1: Yes it is. It's just so. Yes, it's very delightful.

766
00:45:43,440 --> 00:45:48,400
Speaker 1: It makes you so excited for spring. H Off label

767
00:45:48,480 --> 00:45:52,600
Speaker 1: uses of peppers will say you can eat them or

768
00:45:53,320 --> 00:45:56,880
Speaker 1: you can rub them on your pain parts. Yeah, because

769
00:45:56,920 --> 00:46:00,319
Speaker 1: remember they overload your nose susceptor. That's right, can lower

770
00:46:00,360 --> 00:46:04,080
Speaker 1: your blood pressure. They can be antiquagulants. Like, I think

771
00:46:04,120 --> 00:46:07,000
Speaker 1: that's one and the same. Think about it. If it

772
00:46:07,080 --> 00:46:11,080
Speaker 1: thins the blood, it's going to also like lower your

773
00:46:11,080 --> 00:46:15,399
Speaker 1: blood pressure. True, I would think. Okay, it's also been

774
00:46:15,440 --> 00:46:19,319
Speaker 1: shown chuck, it lowers bad cholesterol, not even not just

775
00:46:19,480 --> 00:46:23,040
Speaker 1: any cholesterol. It lowers your bad cholesterol. And not only

776
00:46:23,080 --> 00:46:26,799
Speaker 1: does it lower the cholesterol present in your blood, I

777
00:46:26,840 --> 00:46:30,880
Speaker 1: think it attracts it, right because remember it's fat soluble

778
00:46:31,680 --> 00:46:33,440
Speaker 1: um and then it gets fleshed out of the system.

779
00:46:33,480 --> 00:46:36,880
Speaker 1: It actually removes the build up of bad cholesterol plaque

780
00:46:36,920 --> 00:46:40,440
Speaker 1: in your arteries. Man, this stuff is it makes me

781
00:46:40,480 --> 00:46:42,799
Speaker 1: want to eat more peppers. Already eat quite a bit

782
00:46:42,800 --> 00:46:46,920
Speaker 1: of peppers. I need to eat more, I think. Uh.

783
00:46:46,920 --> 00:46:49,840
Speaker 1: In the future, they hope to use it for um

784
00:46:50,040 --> 00:46:54,440
Speaker 1: cancer prevention, U stroke heart attack prevention, right, you know,

785
00:46:54,480 --> 00:46:56,120
Speaker 1: I guess it already works. Is that if it's lowering

786
00:46:56,120 --> 00:46:58,879
Speaker 1: your blood blood pressure, that's what I got from that too.

787
00:46:59,320 --> 00:47:01,480
Speaker 1: But the cancer or it's its own thing. They found

788
00:47:01,520 --> 00:47:09,239
Speaker 1: that that cap sasan itself basically attacks tumors. Wow, I

789
00:47:09,280 --> 00:47:13,759
Speaker 1: mean that's Are you upset about the growing from seed tirade? Oh? No,

790
00:47:13,840 --> 00:47:17,839
Speaker 1: I don't care. What like it was directed at me. Yeah,

791
00:47:17,880 --> 00:47:20,000
Speaker 1: it didn't mean for it to be, but it took

792
00:47:20,000 --> 00:47:22,560
Speaker 1: a pretty hard turn at the end. There no right

793
00:47:22,560 --> 00:47:24,759
Speaker 1: to your right to your front door. I don't care

794
00:47:25,120 --> 00:47:28,680
Speaker 1: right to your garden door? No, no, no no. Uh.

795
00:47:28,800 --> 00:47:31,040
Speaker 1: We have an article called ken Ghost peppers kill you

796
00:47:31,080 --> 00:47:36,920
Speaker 1: on our website. It cannot it's not good. Um, but

797
00:47:37,280 --> 00:47:41,960
Speaker 1: apparently three pounds um the peppers can kill you. Is

798
00:47:41,960 --> 00:47:45,480
Speaker 1: that right? Yeah? How like what's the mode of death?

799
00:47:45,560 --> 00:47:47,279
Speaker 1: I don't know. They don't say. That's why it's not

800
00:47:47,320 --> 00:47:50,400
Speaker 1: a good article. Well, so these these pain receptors, the

801
00:47:50,680 --> 00:47:54,839
Speaker 1: um t r P, I mean it's a toxin cap

802
00:47:54,880 --> 00:48:00,799
Speaker 1: sasan is trpv one um. They're also responsible for regulating

803
00:48:00,800 --> 00:48:03,080
Speaker 1: your body heat. Helping regulate your body heat. So I

804
00:48:03,120 --> 00:48:05,000
Speaker 1: wonder if you have like a heat stroke or something

805
00:48:05,040 --> 00:48:07,319
Speaker 1: like that. I don't know. I would just say it's

806
00:48:07,360 --> 00:48:09,120
Speaker 1: a If it's a toxin and you eat too much

807
00:48:09,120 --> 00:48:12,160
Speaker 1: of any toxin, you could die. Yeah. But but there's

808
00:48:12,440 --> 00:48:15,239
Speaker 1: you know, you die from like some toxin slow your

809
00:48:15,280 --> 00:48:18,239
Speaker 1: respiration and you stop breathing from lack of eye you

810
00:48:18,280 --> 00:48:20,160
Speaker 1: know what. I bet you had something to do with respiration,

811
00:48:20,239 --> 00:48:23,880
Speaker 1: because if you are in a hot pepper eating contest,

812
00:48:23,920 --> 00:48:26,320
Speaker 1: one thing that will talk about is their throat swelling

813
00:48:26,360 --> 00:48:29,800
Speaker 1: and having a hard time breathing. That'd be my guess.

814
00:48:30,200 --> 00:48:33,440
Speaker 1: I think they uh. I think there was a Science

815
00:48:33,520 --> 00:48:37,239
Speaker 1: Daily article originally that said that. So there was a

816
00:48:37,520 --> 00:48:40,480
Speaker 1: speaking of ghost peppers up until last year. In two

817
00:48:40,480 --> 00:48:44,360
Speaker 1: thousand and fourteen, there was a restaurant in Grantham, Lincolnshire,

818
00:48:45,200 --> 00:48:48,440
Speaker 1: I take two to be in England, probably called Bindy

819
00:48:48,520 --> 00:48:50,560
Speaker 1: it was. The restaurant was named Bindy. It was an

820
00:48:50,560 --> 00:48:53,920
Speaker 1: Indian restaurant, UM, and it had a curry called the

821
00:48:53,960 --> 00:48:58,239
Speaker 1: Widower that used twenty ghost peppers among a ton of

822
00:48:58,280 --> 00:49:02,799
Speaker 1: other ones. And currently um they had sold like five

823
00:49:02,920 --> 00:49:06,880
Speaker 1: six hundred of them and like about three quarters of

824
00:49:06,920 --> 00:49:10,240
Speaker 1: the people finished it managed to finish it, which yeah,

825
00:49:10,400 --> 00:49:12,200
Speaker 1: if you think like the ghost pepper that was like

826
00:49:12,239 --> 00:49:14,440
Speaker 1: the one that got all the press in two thousand seven.

827
00:49:14,680 --> 00:49:17,240
Speaker 1: I think what's remarkable is that people that are ordering

828
00:49:17,239 --> 00:49:21,000
Speaker 1: this are probably have a very high tolerance anyway, and

829
00:49:21,120 --> 00:49:22,799
Speaker 1: if they're not able to finish it, that says a

830
00:49:22,800 --> 00:49:27,840
Speaker 1: lot exactly. So that's chili peppers. Everybody go forth and

831
00:49:27,920 --> 00:49:32,400
Speaker 1: eat some. You said that it doesn't give you ulcers,

832
00:49:32,440 --> 00:49:35,200
Speaker 1: and in fact, it actually helps with cases of ulcers. Right,

833
00:49:35,239 --> 00:49:38,799
Speaker 1: that's right, and that amazing. It is. Okay, So if

834
00:49:38,840 --> 00:49:40,520
Speaker 1: you want to know more about chili peppers, you can

835
00:49:40,560 --> 00:49:43,600
Speaker 1: type that word into the search bar how stuff works

836
00:49:43,640 --> 00:49:46,160
Speaker 1: dot com and it will bring up this article. And

837
00:49:46,280 --> 00:49:52,000
Speaker 1: I said, uh, search pops as temple listener. Man, I'm

838
00:49:52,040 --> 00:49:55,680
Speaker 1: gonna call this a rarely granted shout out. We get

839
00:49:55,719 --> 00:49:59,000
Speaker 1: request a lot for shout outs and we couldn't do

840
00:49:59,080 --> 00:50:01,160
Speaker 1: them all at the was our show would be called

841
00:50:01,600 --> 00:50:05,560
Speaker 1: shout outs, you should know. But this one was from

842
00:50:05,600 --> 00:50:08,040
Speaker 1: a fourteen year old girl who sounded very sweet. So

843
00:50:08,080 --> 00:50:10,600
Speaker 1: I'm reading it. Hi, guys, I'm a fourteen year old

844
00:50:10,640 --> 00:50:12,640
Speaker 1: girl who's been listening for a long time, and I

845
00:50:12,719 --> 00:50:14,520
Speaker 1: wanted to say thanks for the time that you spend

846
00:50:14,600 --> 00:50:17,000
Speaker 1: to make it smarter. It's been really fun for my

847
00:50:17,120 --> 00:50:21,440
Speaker 1: sister Anna and I uh to listen to your podcast

848
00:50:21,520 --> 00:50:24,400
Speaker 1: before we go to sleep. However, she's leaving for college

849
00:50:24,440 --> 00:50:27,520
Speaker 1: soon to study studio art, and I'll be all alone

850
00:50:27,600 --> 00:50:29,879
Speaker 1: when I listen to you, guys. So if it isn't

851
00:50:29,880 --> 00:50:31,359
Speaker 1: too much to ask, could you give her a shout

852
00:50:31,400 --> 00:50:33,439
Speaker 1: out and tell her that she is an awesome sister

853
00:50:33,960 --> 00:50:37,440
Speaker 1: and will be missed. Uh, Sarah, you could tell her

854
00:50:37,480 --> 00:50:40,640
Speaker 1: that yourself too. By the way you should express your emotions.

855
00:50:41,040 --> 00:50:43,840
Speaker 1: I don't like to talk. You can also say to

856
00:50:44,040 --> 00:50:46,920
Speaker 1: my brother's Jonathan, Stephen and Tommy that they are okay.

857
00:50:47,000 --> 00:50:49,440
Speaker 1: Too many kids are in this family. It sounds like

858
00:50:49,520 --> 00:50:54,080
Speaker 1: one five. Uh if you oh, she said, no, don't

859
00:50:54,120 --> 00:50:58,040
Speaker 1: mention that's sixth one. I'm just kidding. Uh. If you

860
00:50:58,120 --> 00:51:00,279
Speaker 1: do this, then you guys will be the best podcasters ever,

861
00:51:00,520 --> 00:51:03,680
Speaker 1: not like you aren't already. Actually, Anna just sent an

862
00:51:03,760 --> 00:51:06,759
Speaker 1: email or maybe it's Anna to you guys last night

863
00:51:06,880 --> 00:51:10,719
Speaker 1: about hula hoops and uh, if you could put both

864
00:51:10,760 --> 00:51:12,640
Speaker 1: our emails on the air, that would be the best.

865
00:51:13,160 --> 00:51:16,239
Speaker 1: I'm not gonna do that, but I did write her back,

866
00:51:17,120 --> 00:51:19,239
Speaker 1: so um, this is a secret from annas it would

867
00:51:19,239 --> 00:51:23,720
Speaker 1: be a big surprise. So uh, Sarah to Anna, Anna,

868
00:51:24,360 --> 00:51:26,080
Speaker 1: good luck at college. You will be missed. You're a

869
00:51:26,080 --> 00:51:29,520
Speaker 1: great sister. That's so nice. Chuck and the brothers Jonathan,

870
00:51:29,560 --> 00:51:34,799
Speaker 1: Stephen and Tommy, you guys are okay, man, that was nice,

871
00:51:35,800 --> 00:51:38,920
Speaker 1: very kind of you. You never know. Uh, Well, if

872
00:51:38,960 --> 00:51:41,160
Speaker 1: you want to see if you can tuget Chuck's heart

873
00:51:41,239 --> 00:51:44,120
Speaker 1: strings give you your best shot good luck. You can

874
00:51:44,280 --> 00:51:46,719
Speaker 1: tweet to us at s y s K podcast. You

875
00:51:46,800 --> 00:51:49,120
Speaker 1: can join us on Facebook dot com slash Stuff you

876
00:51:49,160 --> 00:51:52,000
Speaker 1: Should Know. You can send us an email to Stuff

877
00:51:52,000 --> 00:51:54,600
Speaker 1: podcast at how Stuff Works dot com and has always

878
00:51:54,719 --> 00:51:56,759
Speaker 1: joined us at at home on the web. Stuff you

879
00:51:56,800 --> 00:52:01,520
Speaker 1: Should Know dot com. Stuff you Should Know is a

880
00:52:01,560 --> 00:52:04,799
Speaker 1: production of iHeart Radio. For more podcasts for my heart Radio,

881
00:52:04,920 --> 00:52:07,560
Speaker 1: visit the iHeart Radio app, Apple Podcasts, or wherever you

882
00:52:07,600 --> 00:52:12,440
Speaker 1: listen to your favorite shows. H