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Speaker 1: Welcome to Stuff You Should Know, a production of iHeartRadio.

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Speaker 2: Hey, and welcome to the podcast. I'm Josh, and there's

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Speaker 2: Chuck and Jerry's here too, and this is a podcast

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Speaker 2: called Stuff you Should Know About Rice.

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Speaker 1: That's right, kind I just throw out a couple of

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Speaker 1: stats real quick at at the onset. I would love that,

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Speaker 1: because this is about rice, the food. Just in case

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Speaker 1: it was confusing at all.

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Speaker 2: What other kind of rice is?

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Speaker 3: You know?

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Speaker 1: No, I just wondered. I mean, for all I know,

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Speaker 1: it's some weird new sex term.

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Speaker 2: Oh that's rich. Okay, Yeah, you've clearly only seen it

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Speaker 2: written before.

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Speaker 1: I guess so. All right, So rice generally is looked

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Speaker 1: at as the most eaten food in the world. I

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Speaker 1: think some people might have wheat just ahead of it,

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Speaker 1: but it's either one or number two. It's grown on

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Speaker 1: every continent except Antarctica, about three and a half billion people.

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Speaker 1: It's a staple food, accounting for twenty percent of the

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Speaker 1: calories consumed all over the world is rice, which is

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Speaker 1: a staggering number. In Asian countries, fifty percent of the calories.

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Speaker 1: That's amazing. Fifty percent is rice.

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Speaker 2: Yeah, it is until you realize that pork kracklnes make

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Speaker 2: up another twenty percent of all the calories consumed worldwide.

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Speaker 1: Yum.

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Speaker 2: There's also like something that's worth mentioning too, that rice

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Speaker 2: production supports two hundred million households in developing countries. That's

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Speaker 2: how they make their living. Yeah, so to say that

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Speaker 2: rice is an important crop here on planet Earth is

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Speaker 2: kind of an understatement. Uh yeah, okay, good, I'm glad

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Speaker 2: you agree. There's one thing I want to cover before

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Speaker 2: we move on, because it bothered me, so hopefully it

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Speaker 2: will bother somebody else, and that's why I want to

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Speaker 2: satisfy that itch. Okay, I wondered what rice is when

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Speaker 2: we're eating rice, what is it? It's a seed. The

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Speaker 2: rice is the seed of the rice plant. Did you

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Speaker 2: know that?

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Speaker 1: Uh?

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Speaker 2: Yeah, okay, well.

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Speaker 1: That was just my new persona.

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Speaker 2: Here's how we know that rice is a seed aside

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Speaker 2: from you don't have to be a botanist for this.

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Speaker 2: You can go to the store and buy rice and

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Speaker 2: plant it and it will grow a rice plant. So

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Speaker 2: it's the seed, but it's classified as a cereal, which

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Speaker 2: is a seed from a grass plant. And so rice

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Speaker 2: is a seed. Everybody calmed down, that's.

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Speaker 1: Right, and I'm clearly joking. By the way. I can't

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Speaker 1: imagine how many people I turned off with the new persona.

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Speaker 2: I liked it.

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Speaker 1: I figure people like, is that what Chuck shaped his

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Speaker 1: beard for Halloween? Is that new Chuck? I don't like it? Oh?

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Speaker 2: Yeah, that's right, you did. I think you should have

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Speaker 2: grown the mustache back real quick after Halloween.

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Speaker 1: Buddy, if I could, I would. I miss that beard

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Speaker 1: so much.

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Speaker 2: Already are you growing it back?

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Speaker 1: I mean I told Ruby Ruby hated it, of course,

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Speaker 1: but I said Ruby, it's already growing back. I've already

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Speaker 1: started the second I finished shaving, I started growing it back.

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Speaker 2: You're like, I got to hurry up and squeeze Halloween in.

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Speaker 1: But the stash look pretty good, though, right.

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Speaker 2: It did. I liked it a lot. It looks like

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Speaker 2: a construction worker slash porn star slash yacht rock musician

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Speaker 2: all rolled into one. Yeah, like Kenny Loggins. I guess.

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Speaker 1: Yeah. Any anytime you have a stash like that, you're

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Speaker 1: twenty percent more police officer too.

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Speaker 2: Oh don't forget that. Yeah, yeah, but you looked a

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Speaker 2: little more like village people police officer.

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Speaker 1: Hey, I'll take that any day. Okay, that just sounded

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Speaker 1: like Kim Katrell.

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Speaker 2: You should have been like, oh, I'll take that any day.

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Speaker 1: All right, back to rice, because this is the Bulkan

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Speaker 1: and we can't goof around. We're gonna break down types

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Speaker 1: of rice. If you look sort of at the top

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Speaker 1: of the dividing point, you're probably gonna go white rice

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Speaker 1: or brown rice. I really don't care for brown rice.

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Speaker 1: I'm not yucking yum. I can't stand the taste.

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Speaker 2: It's an acquired taste.

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Speaker 1: It's much better for you. They are not different varieties.

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Speaker 1: But white rice as rice with the brand and the

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Speaker 1: germ removed. Brown rice, and also red and black rice

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Speaker 1: still has the brand in the germ, and it's much much,

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Speaker 1: much better for you than white rice. I just cannot

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Speaker 1: stomach it.

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Speaker 2: Yeah. The reason why is because the brand and the

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Speaker 2: germ are the thing that have all the nutrients. So

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Speaker 2: if you're eating white rice, it's basically stripped of any

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Speaker 2: nutritional value whatsoever, so much so that a lot of

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Speaker 2: rice is actually fortified. They mix the vitamins and minerals

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Speaker 2: that they strip out back in in different ways.

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Speaker 1: That's enriched.

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Speaker 2: Right, Yeah, let's talk about that real quick. Okay, did

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Speaker 2: you see the different ways that you can enrich white rice.

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Speaker 1: I mean, can't they just kind of like powder coat it.

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Speaker 2: Sure, powder coating is one, but they don't powder coat

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Speaker 2: all of it. They pick out select grains of rice,

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Speaker 2: powder coat them, and then mix them back in with

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Speaker 2: unpowder coated rice at a ratio of about one to

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Speaker 2: one hundred.

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Speaker 1: What really? And that provides enough good stuff.

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Speaker 2: I guess. So do you have any other guesses of

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Speaker 2: how you could enrich rice?

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Speaker 1: Mmm? I'm trying to think how I would do it now,

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Speaker 1: I have no other guesses.

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Speaker 2: You could coat it in layers, based coat, nutrient coat

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Speaker 2: to protective top coat. And then the last one is

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Speaker 2: you can extrude it. So you take rice flour and

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Speaker 2: you actually make fake rice grains, and you've mixed the

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Speaker 2: rice powder with the nutrient powder, and you mix those

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Speaker 2: in with real rice or regular rice. That's how you

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Speaker 2: do it. I don't know why, but I could not

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Speaker 2: not find out how you would enrich rice. It just

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Speaker 2: got me. So I had to go figure it out,

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Speaker 2: and I wanted to share that, just like sharing the

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Speaker 2: fact that rice is seed.

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Speaker 1: That's right. I love it. Most of the rice that

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Speaker 1: we you know, kind of buy in stores and know

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Speaker 1: about is a descendant from the ryz A capital o.

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Speaker 1: I guess the Ariza sativa that was domesticated in China,

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Speaker 1: you know, somewhere between eighty two hundred and thirteen and

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Speaker 1: a half thousand years ago. There are two main subspecies,

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Speaker 1: Indica into couch am i right, and Japonica. I think

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Speaker 1: that Indica is more likely to be long grain. The

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Speaker 1: Japonica is more likely to be short even though there

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Speaker 1: are exceptions, and the starch levels are different in the two, right.

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Speaker 2: Yeah, I think Japonica has more starch, a certain kind

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Speaker 2: called amelopectin, which is water soluble, so it makes the

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Speaker 2: rice sticky. Indica is chuck full of ammelos, which is

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Speaker 2: a starch, but it keeps the rice separate, or the

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Speaker 2: rice doesn't stick together, it doesn't actually keep it separate.

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Speaker 2: And so knowing that and knowing long grain and short grain,

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Speaker 2: you can kind of start to guess what different varieties

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Speaker 2: of rice belong to which family.

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Speaker 1: Yeah, for sure, we don't want to leave out the

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Speaker 1: or as a glab arima that's African rice, and that

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Speaker 1: is is grown in Africa. Still it is not as

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Speaker 1: popular as the Asian or As a variety, but they

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Speaker 1: have tried to mix the two because there are good

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Speaker 1: and bad points for both. I think the African variety

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Speaker 1: is a little heartier and more resistant to disease and

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Speaker 1: pests and climate issues, which is great. I think water

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Speaker 1: depth and soil it just seems like a better all

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Speaker 1: round sort of grower. But the yields aren't as great

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Speaker 1: and it's harder to mill without breaking. So maybe cross

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Speaker 1: breeding these two you could come up with like a

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Speaker 1: super rice.

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Speaker 2: Yeah, I don't know what you'd call it. Maybe Glaborema japonica.

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Speaker 1: Poof, Yeah, that sounds great.

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Speaker 2: Let's talk some varieties, shall we.

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Speaker 1: Yeah, we can kind of quickly go through. But Bosmadi

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Speaker 1: is one of my faves. It's a long grain indicica rice.

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Speaker 1: South Asian cuisine a lot of time will have bosmodi

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Speaker 1: or maybe jasmine, also a long grain indica rice. It's

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Speaker 1: a little stickier than basmadi, a little more floral.

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Speaker 2: Did you know I've always thought like they added something

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Speaker 2: to give jasmine rice that smell. Apparently that's natural to

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Speaker 2: the rice. Did you know that?

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Speaker 1: I kind of figured that because I just didn't think

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Speaker 1: they would add a scent to a rice.

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Speaker 2: I could see that I could see somebody adding a scent,

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Speaker 2: especially the time they love like orchids and stuff like that.

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Speaker 2: They love the strings that are lovely, and so adding

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Speaker 2: a lovely scent to rice makes sense.

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Speaker 1: Yeah. Two of my favorite rice is right off the bat.

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Speaker 2: All right, Well, one of my favorites actually, let's just

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Speaker 2: go ahead and say it. My favorite is sushi rice.

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Speaker 2: It's a type of Japonica. Not surprisingly, it's sticky, but

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Speaker 2: it's not as sticky as another kind of rice called

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Speaker 2: sticky rice or glutenous rice, and they're not to be confused,

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Speaker 2: even though they're both pretty sticky. Glutinous rice is naturally

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Speaker 2: sticky because it's got so much amylopectin starts in it

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Speaker 2: that it actually the grains actually kind of crumble together

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Speaker 2: and it almost turns into like a porridge. Like when

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Speaker 2: you make a batch of sticky rice, it's almost like

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Speaker 2: a just a big clump that sticks to your fingers,

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Speaker 2: gets all over the place. You can use just to

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Speaker 2: hang wallpaper. Sushi rice is sticky. It'll stick together. But

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Speaker 2: if you ever really look at sushi like a piece

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Speaker 2: of nageary, you can see the individual grains of rice. Yeah,

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Speaker 2: but it still sticks together, And the reason why it

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Speaker 2: really sticks together is because of the treatment it gets

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Speaker 2: with a little bit of vinegar, salt and sugar concoction

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Speaker 2: that's mixed in with the rice after it cooks.

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Speaker 1: That's right, maybe a manny petty.

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Speaker 2: I don't get that one.

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Speaker 1: You know the treatment?

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Speaker 2: Okay, do you ever get those?

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Speaker 1: Uh?

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Speaker 2: No, chuck, eat yourself at least to a pedicure. You

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Speaker 2: will never not get one again.

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Speaker 1: Uh we'll talk off air, okay, but I'm.

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Speaker 2: Just saying you can't surprise those people or offend them.

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Speaker 2: Somebody who's a professional pedicurist, it doesn't matter what your

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Speaker 2: feet look like. They will do it. And they yeah, yeah,

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Speaker 2: not crack a smile.

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Speaker 1: It's not a hammertoe issue.

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Speaker 2: Oh okay.

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Speaker 1: Can we move on to risotto, because if you love risotto,

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Speaker 1: you're probably looking at one of a couple of things,

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Speaker 1: both Japonic aversions, either arboreo or carnioli rice risotto. They're

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Speaker 1: both medium grain delicious. I don't I've made risotto before,

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Speaker 1: but it's really tough to perfect. Yeah, but one of

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Speaker 1: my favorite dishes if it's done right.

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Speaker 2: I made it once or twice too, and it actually

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Speaker 2: turned out both times. But it is very time consuming

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Speaker 2: because you add like the broth a little bit at

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Speaker 2: a time, and you basically have to stir until that

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Speaker 2: the rice absorbs the broth and over and over and

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Speaker 2: over again. But when it turns out it's delicious. It's

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Speaker 2: just much easier to order out though.

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Speaker 1: Yeah it's a dish. You got a babysit, you know,

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Speaker 1: you can't walk away.

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Speaker 2: Similarly, piea is a dish that you have to babysit too,

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Speaker 2: and that uses a couple of specific kinds of rice

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Speaker 2: bomba which means bomb because it expands into little bombs

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Speaker 2: the grains of rice to when they encounter water in Calispara.

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Speaker 2: And they're both short grain rices, which is strange. There

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Speaker 2: should be long grain because of the dish kind of

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Speaker 2: calls for it. But you do not want to use

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Speaker 2: other short grain rices as substitutes in paea because they're not.

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Speaker 2: They actually indica type rices like those other two are,

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Speaker 2: and they'll just cook different and you'll basically ruin your pia.

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Speaker 2: And who wants ruin pie?

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Speaker 1: Now? I used to make pia and I never baby

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Speaker 1: said it was I doing it wrong?

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Speaker 2: Oh yeah, I thought like you typically made it outdoors

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Speaker 2: and you basically had to hang around it while it

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Speaker 2: was cooking.

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Speaker 1: I always just baked it in the oven, in the

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Speaker 1: proper pan.

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Speaker 2: Maybe that was just a cooking show I saw once,

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Speaker 2: and they were doing that to seem cool.

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Speaker 1: It was like one of those cooking challenges that like

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Speaker 1: they give them a bunch of restrictions.

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Speaker 2: No, weirdly, it was a cooking show. I don't remember

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Speaker 2: the chef, but Gwyneth Paltrow was standing around there and

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Speaker 2: it was like first thing in the morning, and they

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Speaker 2: were both bleary eyed and clearly messed up still from

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Speaker 2: the night before. But they decided to film that that

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Speaker 2: episode of the cooking show that day.

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Speaker 1: I'm probably not doing it in the traditional style or something,

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Speaker 1: but it always turned out pretty good. Good. I want

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Speaker 1: to talk a little bit about Carolina gold. It's one

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Speaker 1: of my favorite prices. It's in heirloom long grain Japonica.

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Speaker 2: You haven't had it, No, I've never had it?

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Speaker 1: Oh man, is it yourself? Yeah? It's great. Always when

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Speaker 1: I go to Charleston, I'll pick up a bag of

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Speaker 1: the local stuff.

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Speaker 2: Well, pick up two, I will.

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Speaker 1: Big boy comes in a looking little soft bag too,

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Speaker 1: you know.

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Speaker 2: I saw, oh, like a kind of a little burlap bag.

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Speaker 1: Yeah, like a cloth thing.

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Speaker 2: I saw there's a company called Antson Mills that they

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Speaker 2: started making it in the nineteen nineties. I guess at

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Speaker 2: least for national sale, and their prices aren't terribly bad.

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Speaker 2: I didn't get to the shipping stage that probably jecks

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Speaker 2: the price up, but it was like eight bucks for

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Speaker 2: a pound of this apparently the best rice you'll ever have.

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Speaker 1: I mean, I think you can just buy it in

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Speaker 1: publics here, can't you.

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Speaker 2: I've never looked for it. Maybe I will, I'm not sure.

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Speaker 1: I mean in Charleston, certainly you can buy it at

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Speaker 1: just Harris Teedter or whatever, because it's local and that's

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Speaker 1: the deal it was. You know, it comes from the Carolinas,

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Speaker 1: the lowlands of South Carolina and North Carolina. I think

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Speaker 1: it was the first commercial rice in the United States

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Speaker 1: and genetically goes back to South Asia, although the seeds

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Speaker 1: reportedly arrived to Charleston in the sixteen hundreds from Madagascar,

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Speaker 1: went away after the Civil War and then came back

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Speaker 1: into fashion, like you said, in the nineties when Anson

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Speaker 1: Mill started making it again. But this was a rice

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Speaker 1: where English colonists, you know, they came here. They hadn't

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Speaker 1: grown rice very significantly, so they they didn't really know

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Speaker 1: what they were doing. But enslaved Africans arrived, they had

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Speaker 1: that experience on how to grow rice, which was it's

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Speaker 1: a tricky crop and we'll get to all that later.

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Speaker 1: They had, you know, some lowland wetland cultivation areas in

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Speaker 1: West Africa. So they came with that knowledge, and you know,

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Speaker 1: that's how it became a thing in South Carolina, Like

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Speaker 1: how how to cultivate it and grow it there?

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Speaker 2: Yep? Then now we have Carolina gold.

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Speaker 1: That's right.

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Speaker 2: I have to go try because this article, thanks to

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Speaker 2: doctor Clau for helping us with this, too, made me

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Speaker 2: very hungry for rice.

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Speaker 1: How many of these others do you want to go over?

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Speaker 2: I don't know that there's much to go over. There's

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Speaker 2: black rice, which apparently has anthracyanin's the same pigment and blueberries,

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Speaker 2: so it's high in antioxidants. Yeah, apparently it was called

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Speaker 2: forbidden rice in ancient China because only royalty could eat it.

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Speaker 1: It's black rice, I think, right.

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Speaker 2: Yeah, black rice, yeah, and then I think it's worth

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Speaker 2: mentioning wild rice. It's not technically rice because it doesn't

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Speaker 2: come from a rice plant comes from a different type

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Speaker 2: of grass that's native to North America. But from what

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Speaker 2: I see, it's actually even healthier a than brown rice. Okay,

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Speaker 2: and it's not bad.

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Speaker 1: I love it.

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Speaker 2: Do you like it?

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Speaker 1: And you know, I'll quickly shout out calros because when

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Speaker 1: I used to roll my own sushi, that's what I

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Speaker 1: would use. Even though it's not exactly sushi rice, I

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Speaker 1: was told by a chef like that it does pretty good.

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Speaker 2: Okay, that's a nice little tip from Chuck's kitchen.

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Speaker 1: All right, Well let's take a break then. It's a

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Speaker 1: good start, and we'll come back and talk about that

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Speaker 1: cultivation I spoke of right after this. All right, rice cultivation,

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Speaker 1: like we mentioned earlier, started in China, specifically the Yang

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Speaker 1: Sea River basin could have been like as much as

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Speaker 1: fourteen thousand years ago, definitely at least nine or ten

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Speaker 1: thousand years ago. And it's the kind of thing that

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Speaker 1: happened over time from like wild rice growing just in

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Speaker 1: the wild after heavy rains, to them saying hey, let's

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Speaker 1: actually try and farm this stuff, and you know, valleys

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Speaker 1: would flood and they would say, hey, this is this

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Speaker 1: is how you grow rice in water. Flooded paddies. I

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Speaker 1: imagine it was quite a revelation.

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Speaker 2: Yeah, I think it made it to South Asia, that

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Speaker 2: is India by I think eighty three hundred years ago,

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Speaker 2: and made it to Southeast Age about forty four hundred

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Speaker 2: years ago. And the whole idea of growing rice, Like

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Speaker 2: anybody who ever thinks about growing rice, you know, when

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Speaker 2: you're sitting around thinking about growing rice, you think of

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Speaker 2: it in paddies, like you're talking about like little flooded

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Speaker 2: fields usually surrounded by slightly raised dikes or walkways or buns,

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Speaker 2: and that is a way that rice grows. But it

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Speaker 2: doesn't actually need a flooded field to grow. It needs

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Speaker 2: a lot of irrigation, a lot of rainfall. But it

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Speaker 2: can also be grown on like mountain sides, terraced mountain sides.

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Speaker 2: That's called upland farming. But lowland part I didn't either.

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Speaker 2: Usually that's for subsistence that upland stuff, because it's so

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Speaker 2: much more productive using the lowland method, which is using

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Speaker 2: flooded paddies. But it only needs flooding a couple of

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Speaker 2: times during growing the growing season, and they actually drain

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Speaker 2: the paddy for harvesting. Yeah, but a lot of a

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Speaker 2: lot of people who cultivate rice just keep it flooded

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Speaker 2: the whole time because it's a lot easier to not

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Speaker 2: put water in and out when you need it.

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Speaker 1: Yeah, for sure, as far as you know farming it,

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Speaker 1: you can be old school. It can be done by hand. Obviously,

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Speaker 1: they have machinery that can do that stuff now in

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Speaker 1: a lot of places. The rice plants, you can like

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Speaker 1: a lot of plants and vegetables and things like that,

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Speaker 1: and herbs. You can start them out in a like

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Speaker 1: a nursery bed, transferm over to a paddy, or it

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Speaker 1: could be a big mechanized system of seed drilling. Or

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Speaker 1: you can drop rice. You can air drop it into

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Speaker 1: a flooded field and it doesn't take that long, a

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Speaker 1: few months, about one hundred and twenty days. And you know,

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Speaker 1: different varieties. It depends on like the depth of water

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Speaker 1: for the different varieties and stuff like that, and they

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Speaker 1: will drain as needed. But just a few months to

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Speaker 1: grow a successful rice yield.

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Speaker 2: Yeah. I was watching some mesmerizing videos on growing rice

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Speaker 2: and one of them was in Vietnam. I couldn't tell

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Speaker 2: where the other one was, but it was really interesting.

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Speaker 2: For some reason, I find a rice patty. Fascinating.

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Speaker 1: Oh same, it's just way, way.

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Speaker 2: More interesting than your typical crop field.

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Speaker 1: Yeah. Agree. Water Yeah, and I thought until yesterday that

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Speaker 1: was the only way to do it.

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Speaker 2: Nope, that's right.

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Speaker 1: Cranberries, didn't it. Cranberries that grow in water.

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Speaker 2: Yeah, and like a bog. Yeah, that's deep water. You

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Speaker 2: have to wear waiters to harvest cranberries. As far as

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Speaker 2: the commercials for ocean spray that I've.

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Speaker 1: Seen say, yeah.

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Speaker 2: So after you harvest the rice, there's a lot of

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Speaker 2: ways to harvest it. One of the traditional ways is

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Speaker 2: to just use handsickles and cut the probably the top

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Speaker 2: half of the plant off. After that, you dry the

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Speaker 2: rice and what you have is called rough rice, and

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Speaker 2: that still has the hole on it. It's got what

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Speaker 2: the prote husk, which you'll sometimes see if you buy

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Speaker 2: a plant. There's these little holes. Those are rice hucks husks.

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Speaker 2: I guess they put them in for drainage maybe, I

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Speaker 2: don't know why else they would. But when you remove

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Speaker 2: just the husk and leave the rest of the rice alone,

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Speaker 2: like shucking an ear of corn, but really tiny, that's

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Speaker 2: essentially the rice husk. Once you take the husk off,

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Speaker 2: you got brown rice.

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Speaker 1: Yeah, little tiny bits of cardboard ready for eating.

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Speaker 2: I mean, I'm with you. It takes a lot for

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Speaker 2: me to make myself make brown rice when I have

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Speaker 2: the option of making sushi rice. Yeah, but it is

389
00:20:38,240 --> 00:20:42,080
Speaker 2: so much better for you. I know it's but I

390
00:20:42,560 --> 00:20:44,960
Speaker 2: don't know if either of us eed enough rice to

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Speaker 2: really matter.

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Speaker 1: I know, no, no, I mean any help problems I

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Speaker 1: have or not for eating white rice?

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Speaker 2: You know, but what about white rice? How do you

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Speaker 2: get white rice from brown rice? Because that's where you

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Speaker 2: get it from.

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Speaker 1: Well, another you got to go through another round of work,

398
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Speaker 1: basically and called the milling process that's going to remove

399
00:21:04,560 --> 00:21:08,280
Speaker 1: the brand. Sometimes they even if you see rice that

400
00:21:08,359 --> 00:21:10,879
Speaker 1: looks like just super pristine and shiny that might have

401
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Speaker 1: been polished in a factory somewhere with lucose.

402
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Speaker 2: Weird.

403
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Speaker 1: And then we talked about you know, some rice even

404
00:21:16,680 --> 00:21:18,359
Speaker 1: goes through the enriching process.

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Speaker 2: Would you like to go over those three ways again? Ah,

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00:21:21,400 --> 00:21:23,640
Speaker 2: that's right, Okay, But.

407
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Speaker 1: You know, we're going to talk a little bit about

408
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Speaker 1: the downside of rice because anytime you're talking about like

409
00:21:27,680 --> 00:21:31,240
Speaker 1: these major crops or farm situations, it's not always the

410
00:21:31,240 --> 00:21:33,240
Speaker 1: greatest for the environment and it takes a lot of

411
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Speaker 1: water to grow rice, like you said, if it's not

412
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Speaker 1: done in a patty, just tons and tons of irrigation,

413
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Speaker 1: which makes it surprising that California, which suffers a lot

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Speaker 1: of drought, has about half a million acres of rice.

415
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Speaker 2: Yeah, if you listen to our saltancy episode, that should

416
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Speaker 2: be an eye popping number to you. Yeah. That said, though,

417
00:21:54,440 --> 00:21:58,600
Speaker 2: rice production still requires less water than any kind of

418
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Speaker 2: meat production, any kind of nut production from what I understand,

419
00:22:03,119 --> 00:22:05,600
Speaker 2: and a lot of vegetables still use more water than

420
00:22:05,720 --> 00:22:09,720
Speaker 2: rice cultivation I guess worldwide. So water use is a thing.

421
00:22:09,960 --> 00:22:14,640
Speaker 2: Land use is another thing too, but greenhouse cases seem

422
00:22:14,720 --> 00:22:18,120
Speaker 2: to be probably the biggest problem with rice production.

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Speaker 1: Yeah, this kind of is something that I would not

424
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Speaker 1: have considered. Again, I was just sort of naive to that.

425
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Speaker 1: I usually think of like factory farming of animals and

426
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Speaker 1: stuff as being big methane contributors. But when you have

427
00:22:31,040 --> 00:22:34,240
Speaker 1: a big flooded rice field, you're also going to have

428
00:22:34,280 --> 00:22:37,639
Speaker 1: a lot of microbes in there feeding off of decaying

429
00:22:37,720 --> 00:22:40,000
Speaker 1: plant matter, and that's going to create a lot of methane.

430
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Speaker 1: I didn't realize it was that big of a problem,

431
00:22:42,800 --> 00:22:43,879
Speaker 1: but apparently it is.

432
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Speaker 2: It must be because so much rice is cultivated worldwide

433
00:22:47,680 --> 00:22:51,919
Speaker 2: that all combined makes it a problem. One of the

434
00:22:51,960 --> 00:22:56,040
Speaker 2: things you can do to reduce methane emissions is to

435
00:22:56,280 --> 00:22:59,720
Speaker 2: drain the patties when the rice is at a growing

436
00:22:59,760 --> 00:23:02,520
Speaker 2: state where it doesn't need to be flooded, and then

437
00:23:02,560 --> 00:23:06,240
Speaker 2: when it needs it again, you can reintroduce the water.

438
00:23:06,480 --> 00:23:10,240
Speaker 2: Then you dry it again for harvesting. The problem is this,

439
00:23:10,560 --> 00:23:12,880
Speaker 2: and I love stuff like this, even though it's terrible.

440
00:23:13,160 --> 00:23:15,040
Speaker 2: I love it when you solve one problem and it

441
00:23:15,080 --> 00:23:19,439
Speaker 2: creates an equal and opposite problem. That's exactly what happens

442
00:23:19,480 --> 00:23:22,679
Speaker 2: with rice cultivation. When you dry out that paddy, it

443
00:23:22,760 --> 00:23:26,320
Speaker 2: exposes the soil and a bunch of nitrous oxide, which

444
00:23:26,359 --> 00:23:31,720
Speaker 2: is another greenhouse gas gets emitted. And so if you

445
00:23:31,760 --> 00:23:35,119
Speaker 2: just grow it just with soil, it's going to emit

446
00:23:35,240 --> 00:23:37,440
Speaker 2: nitrous oxide. It's going to be covered up with the

447
00:23:37,920 --> 00:23:40,119
Speaker 2: water and the paddy, and then when you dry it again,

448
00:23:40,400 --> 00:23:43,560
Speaker 2: it's going to release more nitrous oxide. So they're trying

449
00:23:43,600 --> 00:23:46,720
Speaker 2: to figure out like the balance of which one's worse,

450
00:23:47,400 --> 00:23:49,040
Speaker 2: you know, would it be better to just leave it

451
00:23:49,080 --> 00:23:51,320
Speaker 2: flooded all the time, would it be better to dry

452
00:23:51,359 --> 00:23:55,000
Speaker 2: it because you can take care of the methane, nitrous

453
00:23:55,040 --> 00:23:57,000
Speaker 2: oxide goes up. Take care of the nitrous oxide, the

454
00:23:57,040 --> 00:23:59,920
Speaker 2: methane goes up. But did you see that thing about

455
00:24:00,200 --> 00:24:01,200
Speaker 2: rice fish farming?

456
00:24:02,880 --> 00:24:04,159
Speaker 1: Is that like the seawater farming.

457
00:24:04,600 --> 00:24:07,040
Speaker 2: No, this is it's a little different. It's where you

458
00:24:07,119 --> 00:24:12,240
Speaker 2: actually you you grow fish, you like farm fish in

459
00:24:12,280 --> 00:24:15,600
Speaker 2: your rice paddy, and they actually help take care of

460
00:24:15,640 --> 00:24:17,880
Speaker 2: the methane problem by eating a lot of the algae

461
00:24:17,960 --> 00:24:22,159
Speaker 2: that would otherwise decompose. So the methane goes down, the

462
00:24:22,320 --> 00:24:25,719
Speaker 2: nitrous oxide emissions go down because the paddy's always flooded

463
00:24:25,760 --> 00:24:27,959
Speaker 2: because you know, the fish need the water. And I

464
00:24:28,000 --> 00:24:31,560
Speaker 2: saw that it increases yields by ten to fifteen percent

465
00:24:31,640 --> 00:24:35,000
Speaker 2: because the fish are pooping and sore, the nitrogen cycle

466
00:24:35,119 --> 00:24:37,520
Speaker 2: is going a lot, but a lot more frequently. You

467
00:24:37,520 --> 00:24:40,120
Speaker 2: don't need to add as much fertilizer, if any. And

468
00:24:40,640 --> 00:24:43,040
Speaker 2: they're eating a lot of the pests, so there's a

469
00:24:43,080 --> 00:24:46,080
Speaker 2: fifty percent reduction in pests. And I think in some

470
00:24:46,200 --> 00:24:47,919
Speaker 2: if you do it right, you don't even need to

471
00:24:48,040 --> 00:24:51,840
Speaker 2: use pesticides in rice production. So growing fish with your

472
00:24:51,920 --> 00:24:54,080
Speaker 2: rice is like the way to save the planet.

473
00:24:54,600 --> 00:24:56,320
Speaker 1: What kind of fish do you know, I don't.

474
00:24:56,400 --> 00:24:59,480
Speaker 2: I don't think it matters. Probably a smallish fish because

475
00:24:59,640 --> 00:25:01,880
Speaker 2: there's a a few inches of water that you need

476
00:25:01,920 --> 00:25:05,199
Speaker 2: for rice paddies, So it wouldn't have it wouldn't be

477
00:25:05,240 --> 00:25:08,840
Speaker 2: like a giant carp you'd be you'd be up the creek,

478
00:25:08,880 --> 00:25:10,720
Speaker 2: I think, Or the carp would be if you tried

479
00:25:10,720 --> 00:25:12,960
Speaker 2: to grow carp in a fish, Patty.

480
00:25:13,119 --> 00:25:16,439
Speaker 1: Right, it wouldn't be say a marlin or great white shark.

481
00:25:16,920 --> 00:25:20,160
Speaker 2: No, no, but that would be something to see.

482
00:25:22,000 --> 00:25:24,800
Speaker 1: I did mention seawater rice there, you know, people efforting

483
00:25:24,840 --> 00:25:26,760
Speaker 1: to do that kind of thing to you know, grow

484
00:25:26,800 --> 00:25:30,720
Speaker 1: it in seawater. Obviously, it's got to be a situation

485
00:25:30,720 --> 00:25:34,400
Speaker 1: where they can get a rice variety that can tolerate

486
00:25:34,520 --> 00:25:38,960
Speaker 1: that salt content and the alkaline soil. But it's something

487
00:25:39,000 --> 00:25:41,280
Speaker 1: that they're looking into that has got a little bit

488
00:25:41,280 --> 00:25:41,880
Speaker 1: of promise I.

489
00:25:41,800 --> 00:25:44,480
Speaker 2: Think, yeah, because it reduces the land use, right, because

490
00:25:44,480 --> 00:25:50,600
Speaker 2: you're not using really valuable land for cultivating rice. Yeah.

491
00:25:50,640 --> 00:25:53,960
Speaker 2: There's also the matter of toxins too. I didn't realize

492
00:25:54,040 --> 00:25:55,439
Speaker 2: rice was such a downer, did you.

493
00:25:56,840 --> 00:25:59,119
Speaker 1: I did not. I didn't know about the toxins, and

494
00:25:59,160 --> 00:26:02,760
Speaker 1: I think specifically arsenic is one of the I think

495
00:26:02,800 --> 00:26:05,200
Speaker 1: like lead and cadmium also, but arsenic seems to be

496
00:26:05,240 --> 00:26:06,000
Speaker 1: the major offender.

497
00:26:06,280 --> 00:26:08,040
Speaker 2: Yeah. And the reason why it's such a deal with

498
00:26:08,119 --> 00:26:11,040
Speaker 2: rice is rice absorbs at more than most crops for

499
00:26:11,080 --> 00:26:14,639
Speaker 2: some reason. The big downer about the whole thing is

500
00:26:14,680 --> 00:26:19,840
Speaker 2: that arsenic is most present in the germ and the brand.

501
00:26:20,480 --> 00:26:24,119
Speaker 2: So the type of rice that's most beneficial for you

502
00:26:24,280 --> 00:26:27,160
Speaker 2: health wise, brown rice is also the ones that have

503
00:26:27,200 --> 00:26:28,120
Speaker 2: the most arsenic.

504
00:26:28,640 --> 00:26:28,920
Speaker 1: Aha.

505
00:26:30,200 --> 00:26:33,879
Speaker 2: I found an article that asks if the benefits outweigh

506
00:26:33,920 --> 00:26:36,320
Speaker 2: the risk as far as arsenic and brown rice is

507
00:26:36,359 --> 00:26:42,439
Speaker 2: concerned twenty twenty three edition of Frontiers and Nutrition, and

508
00:26:42,480 --> 00:26:44,880
Speaker 2: they basically said, I don't know, we should do more

509
00:26:44,920 --> 00:26:48,399
Speaker 2: study on it. To eat what you want, bub yeah,

510
00:26:48,560 --> 00:26:50,919
Speaker 2: I guess, But basically they were like, we don't know.

511
00:26:52,119 --> 00:26:54,159
Speaker 2: Why would you even read this article, chump?

512
00:26:57,680 --> 00:27:01,040
Speaker 1: If you're seeking out safer rice, you know there are

513
00:27:01,040 --> 00:27:03,600
Speaker 1: people have done studies, consumer reports I think did some

514
00:27:03,640 --> 00:27:08,480
Speaker 1: testing for arsenic. Specifically, they found white basmadi in California,

515
00:27:08,680 --> 00:27:13,720
Speaker 1: India and Pakistan, and sushi rice from the United States,

516
00:27:14,080 --> 00:27:19,280
Speaker 1: maybe not intuitively, has the least amount of arsenic. If

517
00:27:19,600 --> 00:27:24,560
Speaker 1: you get rice from Arkansas, Louisiana or Texas, it's gonna

518
00:27:24,560 --> 00:27:25,720
Speaker 1: have higher levels of arsenic.

519
00:27:26,000 --> 00:27:30,399
Speaker 2: Yeah, it's if your soil is more likely to be

520
00:27:30,480 --> 00:27:35,120
Speaker 2: contaminated by industrial metals, that rice is gonna suck it up.

521
00:27:35,119 --> 00:27:39,639
Speaker 2: And apparently California's soil is less contaminated by industrial metals

522
00:27:39,640 --> 00:27:42,520
Speaker 2: and some other states. So from what I could tell,

523
00:27:42,880 --> 00:27:46,159
Speaker 2: your best bet is California rice as far as arsenic

524
00:27:46,280 --> 00:27:46,920
Speaker 2: is concerned.

525
00:27:47,640 --> 00:27:49,960
Speaker 1: Yeah, and you know you rinsing the rice helps before

526
00:27:49,960 --> 00:27:54,120
Speaker 1: you cook it. Cooking it in the water and then

527
00:27:54,359 --> 00:27:57,480
Speaker 1: draining and even rinsing afterward can reduce the arsenic count

528
00:27:57,520 --> 00:28:02,879
Speaker 1: even more. But it's not like it's apparently it's not

529
00:28:03,200 --> 00:28:05,880
Speaker 1: enough arsenic to really do a ton of damage to you.

530
00:28:05,920 --> 00:28:09,679
Speaker 1: But the problem is is children that eat like a

531
00:28:09,680 --> 00:28:12,119
Speaker 1: lot of times, you know, you'll have like the processed

532
00:28:12,200 --> 00:28:16,879
Speaker 1: rice meal and baby food, and I think that stuff

533
00:28:17,119 --> 00:28:19,240
Speaker 1: you can ever tell how much that has been rinsed

534
00:28:19,359 --> 00:28:24,920
Speaker 1: or not. This might orthodonist Doctor Blake used to say, So, yeah,

535
00:28:24,920 --> 00:28:27,800
Speaker 1: it can be problematic for little bebes and toddlers.

536
00:28:27,880 --> 00:28:30,280
Speaker 2: It can be problematic for you too, like as a

537
00:28:30,320 --> 00:28:32,679
Speaker 2: grown up. And yeah, it's not like you would have

538
00:28:32,720 --> 00:28:34,719
Speaker 2: to eat a lot of rice to hurt yourself with

539
00:28:34,760 --> 00:28:38,080
Speaker 2: say arsenic. But if you eat rice every day, which

540
00:28:38,120 --> 00:28:40,720
Speaker 2: a lot of people do, sure you can. And arsenic's

541
00:28:40,720 --> 00:28:46,160
Speaker 2: associated with multiple kinds of cancer, diabetes, cardio issues, and obesity.

542
00:28:47,200 --> 00:28:49,360
Speaker 2: So you don't really want a lot of arsenic. So

543
00:28:49,400 --> 00:28:52,640
Speaker 2: that is an issue with rice, everybody. Let's face it.

544
00:28:53,760 --> 00:28:56,479
Speaker 1: Should we take a second break? Yeah, all right, we'll

545
00:28:56,520 --> 00:29:00,000
Speaker 1: take another break. Go over some lists of countries wheat right,

546
00:29:00,200 --> 00:29:03,120
Speaker 1: a lot, probably not a very surprising list, but that

547
00:29:03,280 --> 00:29:04,640
Speaker 1: another stuff right after.

548
00:29:04,440 --> 00:29:35,960
Speaker 2: This, Okay, Chuck, I'll give you ten guesses. What continent

549
00:29:36,200 --> 00:29:37,600
Speaker 2: produces the most rice?

550
00:29:40,720 --> 00:29:41,360
Speaker 1: Is this production?

551
00:29:42,040 --> 00:29:43,040
Speaker 2: Yes? Production?

552
00:29:44,040 --> 00:29:44,840
Speaker 1: My guess is China?

553
00:29:45,520 --> 00:29:46,360
Speaker 2: No continent?

554
00:29:47,440 --> 00:29:51,520
Speaker 1: Oh Asia, Yes, you got it right out of the gate.

555
00:29:52,000 --> 00:29:53,200
Speaker 1: Within that I would say China.

556
00:29:53,520 --> 00:29:55,760
Speaker 2: Yeah, you'd be right. China is the number one rice

557
00:29:55,800 --> 00:29:59,680
Speaker 2: producing country in Asia, followed by India. Well, that makes

558
00:29:59,720 --> 00:30:02,280
Speaker 2: sense because they both have a lot of land mass.

559
00:30:02,920 --> 00:30:06,200
Speaker 2: Bangladesh is a big eye popper because it's not very big,

560
00:30:06,240 --> 00:30:11,080
Speaker 2: but it's the third highest producing rice country in the world.

561
00:30:11,840 --> 00:30:12,960
Speaker 1: Yeah, that's impressive.

562
00:30:13,200 --> 00:30:16,960
Speaker 2: But all ten top ten are Asian, whether Southeast Asian,

563
00:30:17,080 --> 00:30:19,880
Speaker 2: South Asian, or Asian proper.

564
00:30:19,920 --> 00:30:25,600
Speaker 1: I guess, yeah, I mentioned those states California, Louisiana, Texas, Mississippi, Missouri,

565
00:30:25,640 --> 00:30:28,880
Speaker 1: and Arkansas produced the almost all the rice in the US,

566
00:30:28,920 --> 00:30:32,160
Speaker 1: which is about twenty billion pounds a year more than

567
00:30:32,200 --> 00:30:35,240
Speaker 1: I thought. Obviously nowhere close to being a top ten producer.

568
00:30:35,360 --> 00:30:37,800
Speaker 1: But as far as eating rice in the United States,

569
00:30:37,840 --> 00:30:41,080
Speaker 1: you're probably eating American rice unless you're going to like

570
00:30:41,120 --> 00:30:44,080
Speaker 1: a specialty store, because about eighty percent of the rice

571
00:30:44,120 --> 00:30:47,000
Speaker 1: sold and eaten in the US and ninety five percent

572
00:30:47,000 --> 00:30:49,640
Speaker 1: of sushi rice eaten in the US comes from US farms.

573
00:30:50,560 --> 00:30:53,440
Speaker 2: That's why when you go to a izakaya in America,

574
00:30:53,560 --> 00:30:57,400
Speaker 2: you'll frequently see somebody with a mouthful of rice changing us.

575
00:30:57,560 --> 00:30:59,120
Speaker 1: Hey, that's right.

576
00:31:00,120 --> 00:31:03,480
Speaker 2: Okay, what about the countries that eat the most rice.

577
00:31:04,000 --> 00:31:07,640
Speaker 1: That eat the most.

578
00:31:05,760 --> 00:31:08,320
Speaker 2: What continent would those be on all ten?

579
00:31:09,600 --> 00:31:11,200
Speaker 1: Well, I'm going to say Asia, but I'm also going

580
00:31:11,240 --> 00:31:13,840
Speaker 1: to drill down and say China just because of the

581
00:31:14,080 --> 00:31:15,200
Speaker 1: sheer amount of people.

582
00:31:15,800 --> 00:31:19,160
Speaker 2: Okay, yep, China's number one. Indian is number two, both

583
00:31:19,240 --> 00:31:21,640
Speaker 2: because they have a lot of people there. Bangladesh is

584
00:31:21,680 --> 00:31:24,880
Speaker 2: number three. Again they really love the rice. Yeah. But

585
00:31:25,080 --> 00:31:27,840
Speaker 2: in the top ten list, Nigeria is number ten of

586
00:31:27,960 --> 00:31:32,320
Speaker 2: the countries that eat the most rice, And there's something

587
00:31:32,360 --> 00:31:35,040
Speaker 2: about eating a lot of rice. It's impressive. Number one,

588
00:31:35,160 --> 00:31:39,480
Speaker 2: Bangladesh is number one for eating rice. The per capita

589
00:31:39,600 --> 00:31:43,160
Speaker 2: rice consumption per year equals five hundred and ninety two

590
00:31:43,280 --> 00:31:46,760
Speaker 2: pounds of rice per person, which is almost two pounds

591
00:31:46,760 --> 00:31:49,120
Speaker 2: of rice a day. And that's dry, uncooked rice that

592
00:31:49,160 --> 00:31:52,360
Speaker 2: they're counting. This isn't like the wet stuff. Yeah, and

593
00:31:52,400 --> 00:31:54,920
Speaker 2: like I said, it's impressive, but it also goes to

594
00:31:56,000 --> 00:31:59,840
Speaker 2: it goes to point out or underscore that the developing

595
00:32:00,040 --> 00:32:03,520
Speaker 2: status of a country like Bangladesh, because if you eat

596
00:32:03,520 --> 00:32:05,160
Speaker 2: tons of rice and you're getting a lot of your

597
00:32:05,160 --> 00:32:07,560
Speaker 2: calories from rice, it's because a lot of other foods

598
00:32:07,600 --> 00:32:11,320
Speaker 2: aren't available to you because your country is lower income.

599
00:32:11,800 --> 00:32:15,560
Speaker 2: So that's why Bangladesh, Cambodia, a Laos, they all eat

600
00:32:15,600 --> 00:32:19,480
Speaker 2: the most rice, in part because it's widely available, but

601
00:32:19,560 --> 00:32:23,720
Speaker 2: also in part because their economies are still developing or

602
00:32:23,800 --> 00:32:26,480
Speaker 2: aren't as developed as countries they eat less rice.

603
00:32:27,080 --> 00:32:29,640
Speaker 1: Yeah, and that's again those are per capita numbers for

604
00:32:29,720 --> 00:32:30,600
Speaker 1: that last list.

605
00:32:30,800 --> 00:32:34,120
Speaker 2: Yeah. That reminds me though of when I was a

606
00:32:34,240 --> 00:32:39,560
Speaker 2: kid in like first, second, third grade. Maybe we would

607
00:32:39,720 --> 00:32:43,480
Speaker 2: once a year at school the school lunch would be

608
00:32:43,640 --> 00:32:46,440
Speaker 2: a cup of white rice with a little pad of

609
00:32:46,480 --> 00:32:49,240
Speaker 2: butter on it, so that it drove home like what

610
00:32:49,360 --> 00:32:52,120
Speaker 2: other kids around the world were eating for lunch that day.

611
00:32:52,840 --> 00:32:53,600
Speaker 1: Oh interesting.

612
00:32:53,640 --> 00:32:55,880
Speaker 2: Yeah, I thought it was kind of a nice in principle,

613
00:32:55,960 --> 00:33:00,560
Speaker 2: but there were always at least one or two kids

614
00:33:01,120 --> 00:33:04,320
Speaker 2: who ate that and then also ate their lunch that

615
00:33:04,360 --> 00:33:07,000
Speaker 2: they brought from home to like little bastard.

616
00:33:07,120 --> 00:33:09,480
Speaker 1: Yeah, and I would say that pad of butter is

617
00:33:09,680 --> 00:33:10,760
Speaker 1: a bit of a cheat.

618
00:33:11,080 --> 00:33:15,480
Speaker 2: Probably probably, but still, I mean I definitely it gave

619
00:33:15,560 --> 00:33:16,720
Speaker 2: me paws.

620
00:33:17,200 --> 00:33:20,560
Speaker 1: Yeah, I mean I like a little butter and some rice.

621
00:33:20,640 --> 00:33:22,479
Speaker 1: I mean not when I'm cooking any kind of like

622
00:33:24,160 --> 00:33:26,479
Speaker 1: you know, Asian style foods and stuff like that. I'm

623
00:33:26,480 --> 00:33:29,120
Speaker 1: not gonna put butter on sushi rice. But if you

624
00:33:29,160 --> 00:33:32,720
Speaker 1: give me a you know, a steak and a big

625
00:33:32,720 --> 00:33:35,840
Speaker 1: old glava Carolina gold, you can bet your bibby I'm

626
00:33:35,840 --> 00:33:37,840
Speaker 1: gonna throw a little butter on that. Salt and pepper.

627
00:33:38,480 --> 00:33:41,280
Speaker 2: Yeah, I never got into This was definitely not Carolina

628
00:33:41,320 --> 00:33:44,160
Speaker 2: gold rice that they were feeding us in styrofoam cups.

629
00:33:43,880 --> 00:33:48,280
Speaker 1: In first grade. It's probably what's the stuff in the bag,

630
00:33:48,320 --> 00:33:49,320
Speaker 1: the minute rice or whatever.

631
00:33:50,120 --> 00:33:52,040
Speaker 2: Yeah, like Uncle Ben's or something.

632
00:33:53,040 --> 00:33:54,560
Speaker 1: Yeah, I mean the only time we see that in

633
00:33:54,600 --> 00:33:56,720
Speaker 1: our house. We keep a stash for when the dogs

634
00:33:56,840 --> 00:34:00,720
Speaker 1: are tummy sick and you have to boil chicken and

635
00:34:00,840 --> 00:34:02,800
Speaker 1: you just have chicken and plain rice, and so we

636
00:34:02,840 --> 00:34:06,200
Speaker 1: have those bags that in like camping when I was

637
00:34:06,200 --> 00:34:09,120
Speaker 1: a kid. Is that evokes those memories all right?

638
00:34:10,520 --> 00:34:13,080
Speaker 2: Like would you just have your pockets full of loose rice?

639
00:34:13,560 --> 00:34:14,800
Speaker 2: That's how you'd hike it in.

640
00:34:15,640 --> 00:34:16,440
Speaker 1: So I'd hike it in.

641
00:34:17,760 --> 00:34:20,400
Speaker 2: Let's see what else anything else about this? Oh? I

642
00:34:20,440 --> 00:34:23,720
Speaker 2: want to point something out there. There is a study

643
00:34:23,760 --> 00:34:26,200
Speaker 2: in two thousand and five. Remember I talked about how

644
00:34:26,400 --> 00:34:29,560
Speaker 2: people eating rice, the countries that eat the most rice

645
00:34:29,600 --> 00:34:32,560
Speaker 2: also tend to be developing. Well, there was a study

646
00:34:33,000 --> 00:34:36,520
Speaker 2: from Tatori University. And the reason that stood out to

647
00:34:36,560 --> 00:34:38,560
Speaker 2: me is because you and me taught English and tooty

648
00:34:38,760 --> 00:34:42,040
Speaker 2: at a high school. Yeah, oh cool, it's very rural area.

649
00:34:42,160 --> 00:34:45,240
Speaker 2: She taught it at like a technical school, technical high school,

650
00:34:45,560 --> 00:34:47,400
Speaker 2: but she loved it. She went over there for a

651
00:34:47,480 --> 00:34:50,799
Speaker 2: year as part of this program. But this Tatori University

652
00:34:51,320 --> 00:34:54,960
Speaker 2: study basically found that rice is rice consumption is dropping

653
00:34:54,960 --> 00:34:59,040
Speaker 2: off in Asian countries because wealth is expanding in Asian countries,

654
00:34:59,320 --> 00:35:01,919
Speaker 2: and they're saying, hey, we love rice, but we also

655
00:35:02,000 --> 00:35:03,000
Speaker 2: want that steak.

656
00:35:03,840 --> 00:35:08,600
Speaker 1: Like Chuck said, you know, every time you throw a

657
00:35:08,640 --> 00:35:14,360
Speaker 1: little another Yumi tidbit out, she becomes that much more interesting.

658
00:35:14,760 --> 00:35:17,440
Speaker 1: And I realize how much more interesting both Yumi and

659
00:35:17,520 --> 00:35:19,440
Speaker 1: Emily are than either one of us.

660
00:35:19,719 --> 00:35:22,680
Speaker 2: Yes, it's true, I'm kind of a slope compared to

661
00:35:22,760 --> 00:35:23,520
Speaker 2: Yumi for sure.

662
00:35:24,200 --> 00:35:27,200
Speaker 1: Yeah, I mean, yeah, congratulations to both of us because

663
00:35:27,200 --> 00:35:32,520
Speaker 1: they're both wonderful, interesting women. I mean, Yumi had her

664
00:35:32,960 --> 00:35:35,279
Speaker 1: her graffiti tag was apothecary for God's sake.

665
00:35:37,520 --> 00:35:42,399
Speaker 2: Pretty great, It's amazing. We already took a second break, right,

666
00:35:42,760 --> 00:35:44,160
Speaker 2: this is the third act we're in.

667
00:35:44,680 --> 00:35:46,120
Speaker 1: Yeah, we're in the third act. So we can have

668
00:35:46,160 --> 00:35:48,120
Speaker 1: a little fun with some of these rice dishes if

669
00:35:48,120 --> 00:35:48,439
Speaker 1: you want.

670
00:35:48,520 --> 00:35:50,120
Speaker 2: Okay, go ahead and fire that gun.

671
00:35:50,360 --> 00:35:55,000
Speaker 1: Well, rice, obviously, and a lot of dishes worldwide is

672
00:35:55,040 --> 00:35:57,319
Speaker 1: going to be like a bass layer for something, maybe

673
00:35:57,360 --> 00:36:01,040
Speaker 1: a curry, maybe a stewed meat or vegeta. Maybe you're

674
00:36:01,040 --> 00:36:03,440
Speaker 1: gonna stir fry something and throw it on top of

675
00:36:03,440 --> 00:36:05,279
Speaker 1: that rice. That's a great way to eat rice, not

676
00:36:05,440 --> 00:36:08,359
Speaker 1: just as a just a regular old plain side dish,

677
00:36:08,360 --> 00:36:10,800
Speaker 1: even though that's fine too, But I've had quite a

678
00:36:10,880 --> 00:36:14,600
Speaker 1: few of these. I have had jollafrice, Oh yeah, at

679
00:36:14,760 --> 00:36:17,600
Speaker 1: African restaurants. Yeah, it's got it's you know, got like

680
00:36:17,640 --> 00:36:21,319
Speaker 1: stewed tomatoes, onions, you know, peppers. A lot of these

681
00:36:21,360 --> 00:36:24,640
Speaker 1: are kind of similar around the world because it's you know,

682
00:36:24,719 --> 00:36:28,680
Speaker 1: it's meager, honest ingredients like you know, garlic and thyme

683
00:36:28,719 --> 00:36:32,120
Speaker 1: and ginger and rice and tomatoes and onions like stuff

684
00:36:32,120 --> 00:36:34,520
Speaker 1: you get from the ground. Sometimes you can add meat

685
00:36:34,520 --> 00:36:37,799
Speaker 1: and vegetables. But jollafrice is good on its own.

686
00:36:38,040 --> 00:36:40,279
Speaker 2: Yeah. I looked up a recipe of that, and I'm like,

687
00:36:40,320 --> 00:36:42,080
Speaker 2: that is something I'm going to try.

688
00:36:42,719 --> 00:36:43,000
Speaker 1: Yeah.

689
00:36:43,080 --> 00:36:44,600
Speaker 2: There's also berryanni.

690
00:36:45,440 --> 00:36:45,799
Speaker 1: Love it.

691
00:36:46,400 --> 00:36:48,640
Speaker 2: I am not more I'm more of a curry guy,

692
00:36:48,760 --> 00:36:51,160
Speaker 2: so I don't get berryani when I go to Indian

693
00:36:51,239 --> 00:36:55,719
Speaker 2: restaurants because it's a little dryer. Yeah, but it's got

694
00:36:55,719 --> 00:36:58,960
Speaker 2: some nice flavors to it, for sure, when I have

695
00:36:59,120 --> 00:37:01,680
Speaker 2: had it. But it's a rice dish. It's got rice, spices,

696
00:37:01,760 --> 00:37:05,919
Speaker 2: some vegetables, usually some kind of meat in there. Yeah,

697
00:37:05,960 --> 00:37:06,359
Speaker 2: it's good.

698
00:37:07,280 --> 00:37:10,760
Speaker 1: You're a red curry guy, green red green.

699
00:37:10,800 --> 00:37:12,759
Speaker 2: Maybe if I'm at a tie place, but I'm a

700
00:37:12,840 --> 00:37:17,640
Speaker 2: tikka masala and buttered chicken person. Man, I could eat

701
00:37:17,719 --> 00:37:21,080
Speaker 2: that all day long, every day.

702
00:37:21,200 --> 00:37:23,879
Speaker 1: Yeah. No, I mean I've said it before, and I

703
00:37:23,920 --> 00:37:25,919
Speaker 1: think it was our Chinese food episode. Like, I could

704
00:37:26,800 --> 00:37:30,319
Speaker 1: subsist entirely on Asian cuisine of the time and be

705
00:37:30,480 --> 00:37:33,719
Speaker 1: as happy as I've ever been. I don't need the

706
00:37:33,760 --> 00:37:34,520
Speaker 1: other foods.

707
00:37:34,960 --> 00:37:38,560
Speaker 2: Also shout out sog sog pen yours fine, but chicken

708
00:37:38,600 --> 00:37:39,239
Speaker 2: sog is.

709
00:37:39,760 --> 00:37:43,640
Speaker 1: It's the best. Yeah, I did mention Paia earlier. I

710
00:37:43,680 --> 00:37:47,359
Speaker 1: love it. If you aren't familiar, it is a Spanish dish.

711
00:37:47,440 --> 00:37:49,759
Speaker 1: I think the Moors brought it over the moops and

712
00:37:50,000 --> 00:37:55,960
Speaker 1: it is that's right. Oh my god, what was that?

713
00:37:55,960 --> 00:38:00,440
Speaker 2: That was from Seinfeld when George played Trio.

714
00:38:01,280 --> 00:38:05,240
Speaker 3: That's right, that's right, the moops No, sorry, the moops

715
00:38:06,520 --> 00:38:08,200
Speaker 3: pie is delicious, though it's you know, you cook it

716
00:38:08,200 --> 00:38:10,840
Speaker 3: in a very specific flat bottomed round pan if you

717
00:38:10,880 --> 00:38:12,880
Speaker 3: don't have one, like I've cooked it in just cast

718
00:38:12,920 --> 00:38:14,040
Speaker 3: iron skillets.

719
00:38:14,680 --> 00:38:16,640
Speaker 1: It's got that clam juice. That's where a lot of

720
00:38:16,640 --> 00:38:20,320
Speaker 1: that seafoody flavor comes from. Depending on what kind of

721
00:38:20,320 --> 00:38:22,360
Speaker 1: seafood you want, there could be clams, could be shrimp,

722
00:38:22,400 --> 00:38:25,600
Speaker 1: could be scallops, could be all that stuff, some saffron,

723
00:38:25,719 --> 00:38:30,800
Speaker 1: some like tomatoes that stew up nicely. It's just delicious.

724
00:38:30,840 --> 00:38:32,920
Speaker 1: I love a pie. It's it's usually not the kind

725
00:38:32,920 --> 00:38:34,319
Speaker 1: of thing you can just get a serving of. You

726
00:38:34,360 --> 00:38:36,960
Speaker 1: get like a larger pie for a table.

727
00:38:38,520 --> 00:38:40,880
Speaker 2: That clam juice thing, didn't that remind me? Didn't you

728
00:38:41,000 --> 00:38:44,240
Speaker 2: used to make or maybe still do, make Bloody Mary's

729
00:38:44,239 --> 00:38:44,880
Speaker 2: with clamato.

730
00:38:46,080 --> 00:38:47,840
Speaker 1: Uh? Yeah, that's the only way for me.

731
00:38:47,920 --> 00:38:49,799
Speaker 2: And that's a Canadian thing. And I can't remember what

732
00:38:49,840 --> 00:38:52,080
Speaker 2: they call it black really, sir, that's what it is.

733
00:38:52,520 --> 00:38:54,680
Speaker 1: Oh, I've heard of that. I didn't know it was Canadian.

734
00:38:56,000 --> 00:38:59,279
Speaker 2: There's something. There's another rice dish that I've had before.

735
00:38:59,280 --> 00:39:03,279
Speaker 2: I don't know if you have. It's called sushi, and

736
00:39:03,680 --> 00:39:06,400
Speaker 2: it's made with that short grain rice season with some vinegar.

737
00:39:06,520 --> 00:39:08,640
Speaker 2: Like I said. But it actually, and I know we

738
00:39:08,680 --> 00:39:11,480
Speaker 2: talked about this in the sushi episode. It grew out

739
00:39:11,480 --> 00:39:14,759
Speaker 2: of a way of preserving fish in vinegar. They would

740
00:39:14,840 --> 00:39:17,359
Speaker 2: jam some uncooked rice in there with it too, pack

741
00:39:17,400 --> 00:39:20,840
Speaker 2: it in there, and I guess somebody said there's a

742
00:39:20,840 --> 00:39:23,440
Speaker 2: better way to do this, and that's where sushi came from.

743
00:39:23,520 --> 00:39:27,080
Speaker 2: But you can still get that original version called Nara sushi,

744
00:39:28,160 --> 00:39:32,160
Speaker 2: which I really want to try. I like pickled anything. Man.

745
00:39:32,440 --> 00:39:34,279
Speaker 2: You could pickle an old shoe and I'd be like,

746
00:39:34,320 --> 00:39:35,239
Speaker 2: I'll need a little of that.

747
00:39:35,400 --> 00:39:39,120
Speaker 1: Sure, we're not going to go down the list of

748
00:39:39,239 --> 00:39:42,080
Speaker 1: rice noodle dishes, but we should point out that rice

749
00:39:42,120 --> 00:39:45,279
Speaker 1: noodles are a thing. We should mention a few rice

750
00:39:45,320 --> 00:39:49,520
Speaker 1: desserts because a really really nice rice pudding, to me,

751
00:39:49,800 --> 00:39:51,759
Speaker 1: is one of the more delicious things you can eat.

752
00:39:52,840 --> 00:39:54,759
Speaker 2: Yeah. I'm more of a bread pudding guy, but yeah,

753
00:39:54,840 --> 00:39:56,160
Speaker 2: I'll eat rice pudding as well.

754
00:39:56,560 --> 00:39:58,600
Speaker 1: That's when you cook the rice with the milk and sugar,

755
00:39:58,800 --> 00:40:01,440
Speaker 1: and usually there's like vanilla or cinnamon or something like

756
00:40:01,480 --> 00:40:01,959
Speaker 1: that in there.

757
00:40:02,360 --> 00:40:04,560
Speaker 2: I would eat just about anything with condensed milk.

758
00:40:05,440 --> 00:40:06,400
Speaker 1: Yeah, that's good stuff.

759
00:40:06,440 --> 00:40:09,160
Speaker 2: Oh I have a little tip for you, Chuck. You

760
00:40:09,200 --> 00:40:11,960
Speaker 2: may found this stuff. It's ube condensed milk.

761
00:40:12,520 --> 00:40:12,800
Speaker 1: Okay.

762
00:40:12,920 --> 00:40:16,520
Speaker 2: It is the greatest flavor you will ever put in

763
00:40:16,560 --> 00:40:20,120
Speaker 2: your mouth. It's insane how good it tastes.

764
00:40:20,920 --> 00:40:22,440
Speaker 1: Is it? Do I have to go to like an

765
00:40:22,480 --> 00:40:23,279
Speaker 1: Asian mart to get it?

766
00:40:23,400 --> 00:40:26,640
Speaker 2: Or is it? You probably order it online? But yeah,

767
00:40:26,080 --> 00:40:28,799
Speaker 2: you're gonna find it at an Asian store. More than

768
00:40:28,840 --> 00:40:33,600
Speaker 2: maybe target. Okay, there's also mango sticky rice, which uses

769
00:40:33,640 --> 00:40:36,400
Speaker 2: that sticky glutenous rice which, by the way, it doesn't

770
00:40:36,400 --> 00:40:40,600
Speaker 2: have gluten, it's just glutenous, meaning sticky, starchy.

771
00:40:40,239 --> 00:40:42,399
Speaker 1: Gluten with an eye yea, yeah.

772
00:40:42,440 --> 00:40:45,399
Speaker 2: Have you heard of polish rice cake or polish rice cake.

773
00:40:45,440 --> 00:40:46,320
Speaker 2: I'm not sure.

774
00:40:47,680 --> 00:40:48,600
Speaker 1: I had not until this.

775
00:40:49,000 --> 00:40:51,640
Speaker 2: It's basically rice and condensed milk and some other stuff.

776
00:40:51,680 --> 00:40:53,839
Speaker 2: But it's a cake with rice. It looks pretty good.

777
00:40:54,160 --> 00:40:57,000
Speaker 1: Well, we should talk about mochi at least, because mochi

778
00:40:57,120 --> 00:40:59,879
Speaker 1: is a cake and that is made from the glutenous rice.

779
00:40:59,920 --> 00:41:03,360
Speaker 1: Is well, and if you've ever, you know, had mochi

780
00:41:03,440 --> 00:41:05,800
Speaker 1: in the US, it's probably a little different from Japan

781
00:41:05,840 --> 00:41:08,480
Speaker 1: because it's not always a sweet thing there, But in

782
00:41:08,520 --> 00:41:11,759
Speaker 1: the US it's usually wrapped around ice cream.

783
00:41:11,800 --> 00:41:12,839
Speaker 2: As most things are.

784
00:41:13,520 --> 00:41:16,000
Speaker 1: Yeah, and you can buy like the little mochi ice

785
00:41:16,040 --> 00:41:17,560
Speaker 1: cream balls or whatever here.

786
00:41:17,640 --> 00:41:19,919
Speaker 2: Yeah, they're good. A lot of times. In Japan they'll

787
00:41:19,960 --> 00:41:22,840
Speaker 2: have like sweet red bean paste inside. That's a traditional

788
00:41:22,880 --> 00:41:27,279
Speaker 2: mochi there too, but apparently it's references the rabbit in

789
00:41:27,320 --> 00:41:29,440
Speaker 2: the moon. In Japan, it's a rabbit in the moon

790
00:41:29,520 --> 00:41:31,520
Speaker 2: rather than a man in the moon, but he's making

791
00:41:31,600 --> 00:41:32,640
Speaker 2: mochi up there.

792
00:41:33,680 --> 00:41:34,960
Speaker 1: Oh I never knew that.

793
00:41:35,160 --> 00:41:39,839
Speaker 2: Yep, And we can't not mention horn shatta real quick. Okay, yeah,

794
00:41:40,080 --> 00:41:40,680
Speaker 2: I had.

795
00:41:41,000 --> 00:41:42,960
Speaker 1: I went to a I had a horse shot a

796
00:41:43,000 --> 00:41:45,439
Speaker 1: flight in Mexico City one time on a food tour.

797
00:41:45,520 --> 00:41:48,160
Speaker 1: Oh nice, And it was my first kind of real

798
00:41:48,239 --> 00:41:51,840
Speaker 1: exposure to it that I think maybe my first real exposure,

799
00:41:51,880 --> 00:41:55,040
Speaker 1: and man, it was so different and delicious.

800
00:41:55,160 --> 00:41:58,480
Speaker 2: Yeah. It's it's rice soaked in evaporated milk, so you know,

801
00:41:58,560 --> 00:42:03,719
Speaker 2: I'd like it some cinnamon, some vanilla, and then you eventually,

802
00:42:03,800 --> 00:42:06,239
Speaker 2: after it's mush, you strain it so that it gets

803
00:42:06,280 --> 00:42:08,720
Speaker 2: any of the grid out. So it's kind of a thickish,

804
00:42:08,800 --> 00:42:13,319
Speaker 2: milkyish drink that's amazing on its own. But if you're

805
00:42:13,360 --> 00:42:17,280
Speaker 2: into things like rum or bourbon, they mike really well

806
00:42:17,320 --> 00:42:19,640
Speaker 2: with hornchhok especially in wintertime.

807
00:42:20,960 --> 00:42:21,760
Speaker 1: Very interesting.

808
00:42:21,800 --> 00:42:24,320
Speaker 2: Oh yeah, you'll thank me later.

809
00:42:24,840 --> 00:42:28,880
Speaker 1: Okay, Okay, I'll pre thank you now because yeah, I

810
00:42:28,920 --> 00:42:30,960
Speaker 1: didn't know that was a thing. Oh. I mean, where

811
00:42:30,960 --> 00:42:32,000
Speaker 1: do you get horchata here?

812
00:42:32,920 --> 00:42:35,840
Speaker 2: You can buy horn shotta. Those people make it and

813
00:42:35,880 --> 00:42:38,600
Speaker 2: sell it here in the United States, meaning companies or whatever.

814
00:42:38,800 --> 00:42:41,239
Speaker 2: But it's actually not that hard to make. You might

815
00:42:41,280 --> 00:42:42,800
Speaker 2: be better off making it yourself.

816
00:42:43,400 --> 00:42:45,000
Speaker 1: All right, I'll give it a shot. I know that

817
00:42:45,000 --> 00:42:46,880
Speaker 1: this stuff we had in Mexico City was like really

818
00:42:47,000 --> 00:42:48,399
Speaker 1: really authentic and great.

819
00:42:48,480 --> 00:42:51,759
Speaker 2: Yeaplenty, there's plenty of recipes. It's like five or six ingredients,

820
00:42:51,800 --> 00:42:55,000
Speaker 2: all of them easily obtainable. So I say make your

821
00:42:55,000 --> 00:42:55,520
Speaker 2: own chuck.

822
00:42:56,239 --> 00:42:57,560
Speaker 1: All right, I'll give it a try.

823
00:42:57,920 --> 00:43:00,760
Speaker 2: That reminds me, what did you think of cherry pop tarts?

824
00:43:00,840 --> 00:43:02,360
Speaker 2: Cherry frosted pop tarts?

825
00:43:02,560 --> 00:43:02,799
Speaker 3: Ah?

826
00:43:02,920 --> 00:43:06,160
Speaker 1: Yes, follow up? I texted Josh photos. I immediately went

827
00:43:06,160 --> 00:43:08,640
Speaker 1: to the store. I bought the cherry frosted pop tarts,

828
00:43:08,800 --> 00:43:12,000
Speaker 1: and of course I had to get the cinnamon brown

829
00:43:12,040 --> 00:43:17,000
Speaker 1: sugar cinnamon. Boy, those cherries are beeping delicious.

830
00:43:17,120 --> 00:43:19,879
Speaker 2: Yeah, I told you They're way better than strawberry, aren't they?

831
00:43:21,239 --> 00:43:23,439
Speaker 1: Yeah? I mean they are, They're way better. I did

832
00:43:23,440 --> 00:43:28,680
Speaker 1: my butter trick, believe it or not. I've I think

833
00:43:28,719 --> 00:43:32,960
Speaker 1: there were four packs in each, so eight total packs,

834
00:43:33,000 --> 00:43:37,680
Speaker 1: sixteen total pop tarts. And I've only eaten six total

835
00:43:37,680 --> 00:43:39,480
Speaker 1: pop tarts, so three packs.

836
00:43:39,560 --> 00:43:40,200
Speaker 2: That's nice.

837
00:43:40,880 --> 00:43:44,080
Speaker 1: Since then, I'm really you. You just can't go in

838
00:43:44,120 --> 00:43:46,920
Speaker 1: there and house those things in two days.

839
00:43:48,760 --> 00:43:51,960
Speaker 2: You can pretty easily. But I think you're showing a

840
00:43:52,000 --> 00:43:53,000
Speaker 2: lot of restraint here.

841
00:43:53,840 --> 00:43:54,960
Speaker 1: I feel like I'm showing restraint.

842
00:43:55,040 --> 00:43:57,359
Speaker 2: Yeah, way to go, man. And are you enjoying them

843
00:43:57,400 --> 00:44:02,480
Speaker 2: more than if you just ate them all at once? Nah?

844
00:44:02,520 --> 00:44:05,520
Speaker 2: That's awesome. You got anything else?

845
00:44:06,120 --> 00:44:07,600
Speaker 1: I got nothing else? Grow rice?

846
00:44:07,719 --> 00:44:10,600
Speaker 2: Yeah, go grow some rice, make your own horshata, make

847
00:44:10,640 --> 00:44:14,440
Speaker 2: some sushi, make some sticky rice, make some curries. Just

848
00:44:14,520 --> 00:44:18,200
Speaker 2: do all that stuff some jalla rice. Get to it.

849
00:44:18,680 --> 00:44:21,040
Speaker 2: And while you're making all that, we'll just go ahead

850
00:44:21,040 --> 00:44:21,920
Speaker 2: and read some listener.

851
00:44:22,000 --> 00:44:27,640
Speaker 1: Now, well this is from Ted. Ted wrote in because Ted,

852
00:44:28,520 --> 00:44:30,680
Speaker 1: I'll just read it. You responded to Ted. You're gonna

853
00:44:30,680 --> 00:44:32,200
Speaker 1: send Ted something, which is very nice of you.

854
00:44:32,280 --> 00:44:32,520
Speaker 3: Nice.

855
00:44:33,200 --> 00:44:36,160
Speaker 1: Hey, guys, are recently finished listening to the full stuff

856
00:44:36,160 --> 00:44:40,320
Speaker 1: you should know catalog? Yeah, big deal for the fifth time.

857
00:44:42,040 --> 00:44:43,320
Speaker 1: That's a big deal, Ted.

858
00:44:43,160 --> 00:44:44,880
Speaker 2: For sure. I think it's a big deal if you

859
00:44:44,960 --> 00:44:46,040
Speaker 2: listen to it all once.

860
00:44:47,840 --> 00:44:49,080
Speaker 1: Yeah.

861
00:44:49,560 --> 00:44:52,400
Speaker 2: Oh oh yeah, you're doing your new thing. Yeah, okay,

862
00:44:52,520 --> 00:44:53,080
Speaker 2: I like it.

863
00:44:54,120 --> 00:44:56,919
Speaker 1: See it's attached screenshot for proof, Ted, We didn't need proof.

864
00:44:56,920 --> 00:44:59,760
Speaker 1: We take you out your word. At least I finished

865
00:45:00,080 --> 00:45:02,800
Speaker 1: my most recent listen. Guys, Thanks for all the wonderful hours.

866
00:45:03,239 --> 00:45:06,319
Speaker 1: As an appreciation, here are the five things I most

867
00:45:06,400 --> 00:45:09,759
Speaker 1: like about stuff you should know. Number one, Josh and

868
00:45:09,800 --> 00:45:13,120
Speaker 1: Chuck have character arcs as their lives have changed over

869
00:45:13,160 --> 00:45:15,759
Speaker 1: the seventeen years, and they're not afraid to share some

870
00:45:15,800 --> 00:45:20,160
Speaker 1: of that personal stuff. That's a big time character arcs.

871
00:45:20,280 --> 00:45:21,920
Speaker 2: Yeah, I mean seventeen years.

872
00:45:23,000 --> 00:45:25,319
Speaker 1: Yeah, Like, think about what's happened to anyone over their

873
00:45:25,440 --> 00:45:27,320
Speaker 1: last seventeen years, A lot of stuff.

874
00:45:27,400 --> 00:45:29,000
Speaker 2: Yeah.

875
00:45:29,120 --> 00:45:31,359
Speaker 1: Number two, Josh and Chuck don't talk over each other

876
00:45:31,440 --> 00:45:35,319
Speaker 1: like many other podcasters do. We don't often sometimes we do,

877
00:45:35,400 --> 00:45:37,520
Speaker 1: but yeah, we usually let each other go right.

878
00:45:37,840 --> 00:45:40,040
Speaker 2: Yeah, we try to. I mean every once in a while,

879
00:45:40,040 --> 00:45:42,680
Speaker 2: there's a stumble here there, but no, we're pretty good

880
00:45:42,680 --> 00:45:44,279
Speaker 2: about that. We always have been.

881
00:45:45,200 --> 00:45:48,240
Speaker 1: Yeah. But boy, some podcasts, even some of my favorite ones,

882
00:45:48,400 --> 00:45:50,120
Speaker 1: at times I'm like, what is going on? There's like

883
00:45:50,120 --> 00:45:51,040
Speaker 1: three or four people talking.

884
00:45:51,080 --> 00:45:53,200
Speaker 2: Oh, you can't do that, can't do that.

885
00:45:54,320 --> 00:45:57,520
Speaker 1: Number three, I've learned more about movies and popular music

886
00:45:57,560 --> 00:46:00,120
Speaker 1: by listening to stuff you should Know than actually by

887
00:46:00,120 --> 00:46:01,680
Speaker 1: watching movies or listening to music.

888
00:46:03,200 --> 00:46:05,480
Speaker 2: Yeah. I like to think that we have imparted some

889
00:46:05,520 --> 00:46:08,080
Speaker 2: pretty cool recommendations over the years.

890
00:46:09,560 --> 00:46:11,399
Speaker 1: Yeah, I just noticed. Ted said he'd send in five

891
00:46:11,440 --> 00:46:13,120
Speaker 1: things he loved the most. There's only four, So I

892
00:46:13,120 --> 00:46:13,799
Speaker 1: guess you.

893
00:46:13,760 --> 00:46:16,160
Speaker 2: Know, Ted, this is beautiful because I know what the

894
00:46:16,239 --> 00:46:18,000
Speaker 2: last one is. Oh.

895
00:46:18,040 --> 00:46:20,920
Speaker 1: I bet that's why he did it. The number four.

896
00:46:21,040 --> 00:46:22,600
Speaker 1: Josh and Chuck never make it all the way through

897
00:46:22,600 --> 00:46:24,520
Speaker 1: a list, of course, Ted, I'm so dense, I didn't

898
00:46:24,520 --> 00:46:25,200
Speaker 1: even get the joke.

899
00:46:25,280 --> 00:46:27,520
Speaker 2: It was a great That was a great arcane in

900
00:46:27,760 --> 00:46:31,360
Speaker 2: joke for Stuff you should Note, Ted, Bravo. I'm listening

901
00:46:31,400 --> 00:46:34,479
Speaker 2: to the entire catalog five times and we are trying

902
00:46:34,480 --> 00:46:36,759
Speaker 2: to figure out something special to get you for it.

903
00:46:36,840 --> 00:46:39,400
Speaker 2: So thank you for letting us know that's right.

904
00:46:39,480 --> 00:46:39,919
Speaker 1: Thanks Ted.

905
00:46:40,120 --> 00:46:42,360
Speaker 2: Thanks Ted. If you want to be like Ted and

906
00:46:42,440 --> 00:46:44,320
Speaker 2: talk about how much you like Stuff you Should Know,

907
00:46:44,440 --> 00:46:46,440
Speaker 2: or how many times you've listened to Stuff you Should Know,

908
00:46:46,560 --> 00:46:49,120
Speaker 2: or whatever you want to say, you can send it

909
00:46:49,160 --> 00:46:56,120
Speaker 2: in an email to stuff Podcast at iHeartRadio dot com.

910
00:46:57,480 --> 00:47:00,360
Speaker 1: Stuff you Should Know is a production of iHeartRadio. For

911
00:47:00,480 --> 00:47:04,640
Speaker 1: more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

912
00:47:04,760 --> 00:47:06,600
Speaker 1: or wherever you listen to your favorite shows.