WEBVTT - Rice is Nice

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<v Speaker 1>Welcome to Stuff You Should Know, a production of iHeartRadio.

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

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<v Speaker 2>Chuck and Jerry's here too, and this is a podcast

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<v Speaker 2>called Stuff you Should Know About Rice.

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<v Speaker 1>That's right, kind I just throw out a couple of

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<v Speaker 1>stats real quick at at the onset. I would love that,

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<v Speaker 1>because this is about rice, the food. Just in case

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<v Speaker 1>it was confusing at all.

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<v Speaker 2>What other kind of rice is?

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<v Speaker 3>You know?

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<v Speaker 1>No, I just wondered. I mean, for all I know,

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<v Speaker 1>it's some weird new sex term.

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

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<v Speaker 2>written before.

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<v Speaker 1>I guess so. All right, So rice generally is looked

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<v Speaker 1>at as the most eaten food in the world. I

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<v Speaker 1>think some people might have wheat just ahead of it,

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<v Speaker 1>but it's either one or number two. It's grown on

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<v Speaker 1>every continent except Antarctica, about three and a half billion people.

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<v Speaker 1>It's a staple food, accounting for twenty percent of the

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<v Speaker 1>calories consumed all over the world is rice, which is

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<v Speaker 1>a staggering number. In Asian countries, fifty percent of the calories.

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<v Speaker 1>That's amazing. Fifty percent is rice.

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<v Speaker 2>Yeah, it is until you realize that pork kracklnes make

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<v Speaker 2>up another twenty percent of all the calories consumed worldwide.

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<v Speaker 1>Yum.

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<v Speaker 2>There's also like something that's worth mentioning too, that rice

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<v Speaker 2>production supports two hundred million households in developing countries. That's

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<v Speaker 2>how they make their living. Yeah, so to say that

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<v Speaker 2>rice is an important crop here on planet Earth is

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

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<v Speaker 2>you agree. There's one thing I want to cover before

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<v Speaker 2>we move on, because it bothered me, so hopefully it

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<v Speaker 2>will bother somebody else, and that's why I want to

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<v Speaker 2>satisfy that itch. Okay, I wondered what rice is when

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

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<v Speaker 2>rice is the seed of the rice plant. Did you

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<v Speaker 2>know that?

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<v Speaker 1>Uh?

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<v Speaker 2>Yeah, okay, well.

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<v Speaker 1>That was just my new persona.

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<v Speaker 2>Here's how we know that rice is a seed aside

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<v Speaker 2>from you don't have to be a botanist for this.

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<v Speaker 2>You can go to the store and buy rice and

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<v Speaker 2>plant it and it will grow a rice plant. So

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<v Speaker 2>it's the seed, but it's classified as a cereal, which

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<v Speaker 2>is a seed from a grass plant. And so rice

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<v Speaker 2>is a seed. Everybody calmed down, that's.

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

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<v Speaker 1>imagine how many people I turned off with the new persona.

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<v Speaker 2>I liked it.

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<v Speaker 1>I figure people like, is that what Chuck shaped his

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

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<v Speaker 2>Yeah, that's right, you did. I think you should have

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<v Speaker 2>grown the mustache back real quick after Halloween.

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<v Speaker 1>Buddy, if I could, I would. I miss that beard

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<v Speaker 1>so much.

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<v Speaker 2>Already are you growing it back?

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<v Speaker 1>I mean I told Ruby Ruby hated it, of course,

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<v Speaker 1>but I said Ruby, it's already growing back. I've already

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<v Speaker 1>started the second I finished shaving, I started growing it back.

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

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<v Speaker 1>But the stash look pretty good, though, right.

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<v Speaker 2>It did. I liked it a lot. It looks like

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<v Speaker 2>a construction worker slash porn star slash yacht rock musician

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<v Speaker 2>all rolled into one. Yeah, like Kenny Loggins. I guess.

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<v Speaker 1>Yeah. Any anytime you have a stash like that, you're

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<v Speaker 1>twenty percent more police officer too.

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

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<v Speaker 2>little more like village people police officer.

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<v Speaker 1>Hey, I'll take that any day. Okay, that just sounded

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<v Speaker 1>like Kim Katrell.

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

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<v Speaker 1>All right, back to rice, because this is the Bulkan

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

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<v Speaker 1>of rice. If you look sort of at the top

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<v Speaker 1>of the dividing point, you're probably gonna go white rice

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<v Speaker 1>or brown rice. I really don't care for brown rice.

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<v Speaker 1>I'm not yucking yum. I can't stand the taste.

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<v Speaker 2>It's an acquired taste.

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<v Speaker 1>It's much better for you. They are not different varieties.

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<v Speaker 1>But white rice as rice with the brand and the

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<v Speaker 1>germ removed. Brown rice, and also red and black rice

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<v Speaker 1>still has the brand in the germ, and it's much much,

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<v Speaker 1>much better for you than white rice. I just cannot

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<v Speaker 1>stomach it.

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<v Speaker 2>Yeah. The reason why is because the brand and the

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<v Speaker 2>germ are the thing that have all the nutrients. So

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

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<v Speaker 2>nutritional value whatsoever, so much so that a lot of

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<v Speaker 2>rice is actually fortified. They mix the vitamins and minerals

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<v Speaker 2>that they strip out back in in different ways.

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<v Speaker 1>That's enriched.

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

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<v Speaker 2>you see the different ways that you can enrich white rice.

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

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<v Speaker 2>Sure, powder coating is one, but they don't powder coat

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<v Speaker 2>all of it. They pick out select grains of rice,

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<v Speaker 2>powder coat them, and then mix them back in with

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<v Speaker 2>unpowder coated rice at a ratio of about one to

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<v Speaker 2>one hundred.

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<v Speaker 1>What really? And that provides enough good stuff.

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<v Speaker 2>I guess. So do you have any other guesses of

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<v Speaker 2>how you could enrich rice?

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

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<v Speaker 1>I have no other guesses.

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<v Speaker 2>You could coat it in layers, based coat, nutrient coat

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<v Speaker 2>to protective top coat. And then the last one is

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<v Speaker 2>you can extrude it. So you take rice flour and

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<v Speaker 2>you actually make fake rice grains, and you've mixed the

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<v Speaker 2>rice powder with the nutrient powder, and you mix those

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<v Speaker 2>in with real rice or regular rice. That's how you

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<v Speaker 2>do it. I don't know why, but I could not

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<v Speaker 2>not find out how you would enrich rice. It just

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<v Speaker 2>got me. So I had to go figure it out,

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<v Speaker 2>and I wanted to share that, just like sharing the

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<v Speaker 2>fact that rice is seed.

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<v Speaker 1>That's right. I love it. Most of the rice that

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<v Speaker 1>we you know, kind of buy in stores and know

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<v Speaker 1>about is a descendant from the ryz A capital o.

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<v Speaker 1>I guess the Ariza sativa that was domesticated in China,

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<v Speaker 1>you know, somewhere between eighty two hundred and thirteen and

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<v Speaker 1>a half thousand years ago. There are two main subspecies,

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<v Speaker 1>Indica into couch am i right, and Japonica. I think

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<v Speaker 1>that Indica is more likely to be long grain. The

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<v Speaker 1>Japonica is more likely to be short even though there

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<v Speaker 1>are exceptions, and the starch levels are different in the two, right.

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<v Speaker 2>Yeah, I think Japonica has more starch, a certain kind

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<v Speaker 2>called amelopectin, which is water soluble, so it makes the

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<v Speaker 2>rice sticky. Indica is chuck full of ammelos, which is

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<v Speaker 2>a starch, but it keeps the rice separate, or the

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<v Speaker 2>rice doesn't stick together, it doesn't actually keep it separate.

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<v Speaker 2>And so knowing that and knowing long grain and short grain,

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<v Speaker 2>you can kind of start to guess what different varieties

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<v Speaker 2>of rice belong to which family.

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<v Speaker 1>Yeah, for sure, we don't want to leave out the

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<v Speaker 1>or as a glab arima that's African rice, and that

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<v Speaker 1>is is grown in Africa. Still it is not as

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<v Speaker 1>popular as the Asian or As a variety, but they

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<v Speaker 1>have tried to mix the two because there are good

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<v Speaker 1>and bad points for both. I think the African variety

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<v Speaker 1>is a little heartier and more resistant to disease and

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<v Speaker 1>pests and climate issues, which is great. I think water

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<v Speaker 1>depth and soil it just seems like a better all

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<v Speaker 1>round sort of grower. But the yields aren't as great

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<v Speaker 1>and it's harder to mill without breaking. So maybe cross

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<v Speaker 1>breeding these two you could come up with like a

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<v Speaker 1>super rice.

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

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<v Speaker 1>Poof, Yeah, that sounds great.

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<v Speaker 2>Let's talk some varieties, shall we.

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<v Speaker 1>Yeah, we can kind of quickly go through. But Bosmadi

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

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<v Speaker 1>South Asian cuisine a lot of time will have bosmodi

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

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<v Speaker 1>a little stickier than basmadi, a little more floral.

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<v Speaker 2>Did you know I've always thought like they added something

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<v Speaker 2>to give jasmine rice that smell. Apparently that's natural to

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<v Speaker 2>the rice. Did you know that?

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<v Speaker 1>I kind of figured that because I just didn't think

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<v Speaker 1>they would add a scent to a rice.

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<v Speaker 2>I could see that I could see somebody adding a scent,

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<v Speaker 2>especially the time they love like orchids and stuff like that.

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<v Speaker 2>They love the strings that are lovely, and so adding

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<v Speaker 2>a lovely scent to rice makes sense.

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<v Speaker 1>Yeah. Two of my favorite rice is right off the bat.

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<v Speaker 2>All right, Well, one of my favorites actually, let's just

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<v Speaker 2>go ahead and say it. My favorite is sushi rice.

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

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<v Speaker 2>it's not as sticky as another kind of rice called

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<v Speaker 2>sticky rice or glutenous rice, and they're not to be confused,

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<v Speaker 2>even though they're both pretty sticky. Glutinous rice is naturally

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<v Speaker 2>sticky because it's got so much amylopectin starts in it

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<v Speaker 2>that it actually the grains actually kind of crumble together

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<v Speaker 2>and it almost turns into like a porridge. Like when

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<v Speaker 2>you make a batch of sticky rice, it's almost like

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<v Speaker 2>a just a big clump that sticks to your fingers,

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<v Speaker 2>gets all over the place. You can use just to

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<v Speaker 2>hang wallpaper. Sushi rice is sticky. It'll stick together. But

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<v Speaker 2>if you ever really look at sushi like a piece

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<v Speaker 2>of nageary, you can see the individual grains of rice. Yeah,

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<v Speaker 2>but it still sticks together, And the reason why it

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<v Speaker 2>really sticks together is because of the treatment it gets

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<v Speaker 2>with a little bit of vinegar, salt and sugar concoction

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<v Speaker 2>that's mixed in with the rice after it cooks.

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<v Speaker 1>That's right, maybe a manny petty.

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<v Speaker 2>I don't get that one.

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<v Speaker 1>You know the treatment?

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<v Speaker 2>Okay, do you ever get those?

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<v Speaker 1>Uh?

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<v Speaker 2>No, chuck, eat yourself at least to a pedicure. You

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<v Speaker 2>will never not get one again.

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<v Speaker 1>Uh we'll talk off air, okay, but I'm.

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<v Speaker 2>Just saying you can't surprise those people or offend them.

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

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<v Speaker 2>feet look like. They will do it. And they yeah, yeah,

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<v Speaker 2>not crack a smile.

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<v Speaker 1>It's not a hammertoe issue.

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<v Speaker 2>Oh okay.

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<v Speaker 1>Can we move on to risotto, because if you love risotto,

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<v Speaker 1>you're probably looking at one of a couple of things,

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

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

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<v Speaker 1>but it's really tough to perfect. Yeah, but one of

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<v Speaker 1>my favorite dishes if it's done right.

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<v Speaker 2>I made it once or twice too, and it actually

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<v Speaker 2>turned out both times. But it is very time consuming

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<v Speaker 2>because you add like the broth a little bit at

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<v Speaker 2>a time, and you basically have to stir until that

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<v Speaker 2>the rice absorbs the broth and over and over and

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<v Speaker 2>over again. But when it turns out it's delicious. It's

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<v Speaker 2>just much easier to order out though.

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<v Speaker 1>Yeah it's a dish. You got a babysit, you know,

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<v Speaker 1>you can't walk away.

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<v Speaker 2>Similarly, piea is a dish that you have to babysit too,

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<v Speaker 2>and that uses a couple of specific kinds of rice

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<v Speaker 2>bomba which means bomb because it expands into little bombs

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<v Speaker 2>the grains of rice to when they encounter water in Calispara.

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

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<v Speaker 2>should be long grain because of the dish kind of

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<v Speaker 2>calls for it. But you do not want to use

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

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<v Speaker 2>They actually indica type rices like those other two are,

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<v Speaker 2>and they'll just cook different and you'll basically ruin your pia.

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<v Speaker 2>And who wants ruin pie?

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<v Speaker 1>Now? I used to make pia and I never baby

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<v Speaker 1>said it was I doing it wrong?

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<v Speaker 2>Oh yeah, I thought like you typically made it outdoors

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<v Speaker 2>and you basically had to hang around it while it

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<v Speaker 2>was cooking.

0:12:00.520 --> 0:12:03.599
<v Speaker 1>I always just baked it in the oven, in the

0:12:04.320 --> 0:12:04.960
<v Speaker 1>proper pan.

0:12:05.600 --> 0:12:07.640
<v Speaker 2>Maybe that was just a cooking show I saw once,

0:12:07.679 --> 0:12:10.079
<v Speaker 2>and they were doing that to seem cool.

0:12:11.559 --> 0:12:13.320
<v Speaker 1>It was like one of those cooking challenges that like

0:12:13.960 --> 0:12:15.600
<v Speaker 1>they give them a bunch of restrictions.

0:12:16.040 --> 0:12:20.200
<v Speaker 2>No, weirdly, it was a cooking show. I don't remember

0:12:20.200 --> 0:12:25.080
<v Speaker 2>the chef, but Gwyneth Paltrow was standing around there and

0:12:25.160 --> 0:12:27.080
<v Speaker 2>it was like first thing in the morning, and they

0:12:27.080 --> 0:12:30.680
<v Speaker 2>were both bleary eyed and clearly messed up still from

0:12:30.679 --> 0:12:33.520
<v Speaker 2>the night before. But they decided to film that that

0:12:33.600 --> 0:12:35.480
<v Speaker 2>episode of the cooking show that day.

0:12:36.000 --> 0:12:38.360
<v Speaker 1>I'm probably not doing it in the traditional style or something,

0:12:38.360 --> 0:12:41.640
<v Speaker 1>but it always turned out pretty good. Good. I want

0:12:41.679 --> 0:12:43.480
<v Speaker 1>to talk a little bit about Carolina gold. It's one

0:12:43.480 --> 0:12:47.280
<v Speaker 1>of my favorite prices. It's in heirloom long grain Japonica.

0:12:47.440 --> 0:12:49.280
<v Speaker 2>You haven't had it, No, I've never had it?

0:12:49.720 --> 0:12:53.400
<v Speaker 1>Oh man, is it yourself? Yeah? It's great. Always when

0:12:53.400 --> 0:12:54.920
<v Speaker 1>I go to Charleston, I'll pick up a bag of

0:12:54.960 --> 0:12:55.680
<v Speaker 1>the local stuff.

0:12:56.000 --> 0:12:58.600
<v Speaker 2>Well, pick up two, I will.

0:12:58.640 --> 0:13:01.600
<v Speaker 1>Big boy comes in a looking little soft bag too,

0:13:01.679 --> 0:13:01.880
<v Speaker 1>you know.

0:13:02.559 --> 0:13:04.920
<v Speaker 2>I saw, oh, like a kind of a little burlap bag.

0:13:05.120 --> 0:13:06.079
<v Speaker 1>Yeah, like a cloth thing.

0:13:06.360 --> 0:13:09.720
<v Speaker 2>I saw there's a company called Antson Mills that they

0:13:09.840 --> 0:13:12.520
<v Speaker 2>started making it in the nineteen nineties. I guess at

0:13:12.640 --> 0:13:17.120
<v Speaker 2>least for national sale, and their prices aren't terribly bad.

0:13:17.240 --> 0:13:20.880
<v Speaker 2>I didn't get to the shipping stage that probably jecks

0:13:20.880 --> 0:13:22.400
<v Speaker 2>the price up, but it was like eight bucks for

0:13:22.600 --> 0:13:25.800
<v Speaker 2>a pound of this apparently the best rice you'll ever have.

0:13:26.400 --> 0:13:27.439
<v Speaker 1>I mean, I think you can just buy it in

0:13:27.480 --> 0:13:28.360
<v Speaker 1>publics here, can't you.

0:13:30.080 --> 0:13:33.439
<v Speaker 2>I've never looked for it. Maybe I will, I'm not sure.

0:13:33.480 --> 0:13:35.880
<v Speaker 1>I mean in Charleston, certainly you can buy it at

0:13:35.920 --> 0:13:39.080
<v Speaker 1>just Harris Teedter or whatever, because it's local and that's

0:13:39.600 --> 0:13:43.360
<v Speaker 1>the deal it was. You know, it comes from the Carolinas,

0:13:43.400 --> 0:13:47.000
<v Speaker 1>the lowlands of South Carolina and North Carolina. I think

0:13:47.040 --> 0:13:49.760
<v Speaker 1>it was the first commercial rice in the United States

0:13:50.480 --> 0:13:55.400
<v Speaker 1>and genetically goes back to South Asia, although the seeds

0:13:55.720 --> 0:13:59.719
<v Speaker 1>reportedly arrived to Charleston in the sixteen hundreds from Madagascar,

0:14:00.520 --> 0:14:03.960
<v Speaker 1>went away after the Civil War and then came back

0:14:04.000 --> 0:14:05.880
<v Speaker 1>into fashion, like you said, in the nineties when Anson

0:14:05.920 --> 0:14:08.760
<v Speaker 1>Mill started making it again. But this was a rice

0:14:08.800 --> 0:14:12.079
<v Speaker 1>where English colonists, you know, they came here. They hadn't

0:14:12.080 --> 0:14:14.760
<v Speaker 1>grown rice very significantly, so they they didn't really know

0:14:14.760 --> 0:14:20.960
<v Speaker 1>what they were doing. But enslaved Africans arrived, they had

0:14:21.000 --> 0:14:24.160
<v Speaker 1>that experience on how to grow rice, which was it's

0:14:24.160 --> 0:14:25.920
<v Speaker 1>a tricky crop and we'll get to all that later.

0:14:26.640 --> 0:14:30.160
<v Speaker 1>They had, you know, some lowland wetland cultivation areas in

0:14:30.200 --> 0:14:34.480
<v Speaker 1>West Africa. So they came with that knowledge, and you know,

0:14:34.600 --> 0:14:36.840
<v Speaker 1>that's how it became a thing in South Carolina, Like

0:14:36.880 --> 0:14:38.480
<v Speaker 1>how how to cultivate it and grow it there?

0:14:38.680 --> 0:14:41.560
<v Speaker 2>Yep? Then now we have Carolina gold.

0:14:42.160 --> 0:14:42.560
<v Speaker 1>That's right.

0:14:42.920 --> 0:14:46.760
<v Speaker 2>I have to go try because this article, thanks to

0:14:46.840 --> 0:14:49.520
<v Speaker 2>doctor Clau for helping us with this, too, made me

0:14:49.600 --> 0:14:50.840
<v Speaker 2>very hungry for rice.

0:14:51.880 --> 0:14:53.800
<v Speaker 1>How many of these others do you want to go over?

0:14:54.840 --> 0:14:57.040
<v Speaker 2>I don't know that there's much to go over. There's

0:14:57.080 --> 0:15:01.440
<v Speaker 2>black rice, which apparently has anthracyanin's the same pigment and blueberries,

0:15:01.480 --> 0:15:04.960
<v Speaker 2>so it's high in antioxidants. Yeah, apparently it was called

0:15:05.000 --> 0:15:08.400
<v Speaker 2>forbidden rice in ancient China because only royalty could eat it.

0:15:09.080 --> 0:15:10.640
<v Speaker 1>It's black rice, I think, right.

0:15:10.560 --> 0:15:12.920
<v Speaker 2>Yeah, black rice, yeah, and then I think it's worth

0:15:13.000 --> 0:15:17.080
<v Speaker 2>mentioning wild rice. It's not technically rice because it doesn't

0:15:17.080 --> 0:15:19.600
<v Speaker 2>come from a rice plant comes from a different type

0:15:19.600 --> 0:15:23.760
<v Speaker 2>of grass that's native to North America. But from what

0:15:23.920 --> 0:15:30.320
<v Speaker 2>I see, it's actually even healthier a than brown rice. Okay,

0:15:30.400 --> 0:15:31.080
<v Speaker 2>and it's not bad.

0:15:31.200 --> 0:15:31.680
<v Speaker 1>I love it.

0:15:31.920 --> 0:15:32.440
<v Speaker 2>Do you like it?

0:15:32.800 --> 0:15:35.000
<v Speaker 1>And you know, I'll quickly shout out calros because when

0:15:35.000 --> 0:15:37.240
<v Speaker 1>I used to roll my own sushi, that's what I

0:15:37.280 --> 0:15:41.040
<v Speaker 1>would use. Even though it's not exactly sushi rice, I

0:15:41.120 --> 0:15:43.600
<v Speaker 1>was told by a chef like that it does pretty good.

0:15:43.840 --> 0:15:46.680
<v Speaker 2>Okay, that's a nice little tip from Chuck's kitchen.

0:15:47.720 --> 0:15:50.200
<v Speaker 1>All right, Well let's take a break then. It's a

0:15:50.200 --> 0:15:52.320
<v Speaker 1>good start, and we'll come back and talk about that

0:15:52.360 --> 0:16:22.520
<v Speaker 1>cultivation I spoke of right after this. All right, rice cultivation,

0:16:22.720 --> 0:16:26.840
<v Speaker 1>like we mentioned earlier, started in China, specifically the Yang

0:16:26.920 --> 0:16:29.600
<v Speaker 1>Sea River basin could have been like as much as

0:16:29.600 --> 0:16:33.040
<v Speaker 1>fourteen thousand years ago, definitely at least nine or ten

0:16:33.080 --> 0:16:36.200
<v Speaker 1>thousand years ago. And it's the kind of thing that

0:16:36.280 --> 0:16:39.640
<v Speaker 1>happened over time from like wild rice growing just in

0:16:39.680 --> 0:16:43.280
<v Speaker 1>the wild after heavy rains, to them saying hey, let's

0:16:43.360 --> 0:16:47.080
<v Speaker 1>actually try and farm this stuff, and you know, valleys

0:16:47.120 --> 0:16:51.400
<v Speaker 1>would flood and they would say, hey, this is this

0:16:51.480 --> 0:16:54.080
<v Speaker 1>is how you grow rice in water. Flooded paddies. I

0:16:54.080 --> 0:16:55.400
<v Speaker 1>imagine it was quite a revelation.

0:16:55.880 --> 0:16:59.040
<v Speaker 2>Yeah, I think it made it to South Asia, that

0:16:59.160 --> 0:17:02.560
<v Speaker 2>is India by I think eighty three hundred years ago,

0:17:02.640 --> 0:17:05.320
<v Speaker 2>and made it to Southeast Age about forty four hundred

0:17:05.400 --> 0:17:09.679
<v Speaker 2>years ago. And the whole idea of growing rice, Like

0:17:09.720 --> 0:17:12.000
<v Speaker 2>anybody who ever thinks about growing rice, you know, when

0:17:12.000 --> 0:17:15.200
<v Speaker 2>you're sitting around thinking about growing rice, you think of

0:17:15.240 --> 0:17:18.720
<v Speaker 2>it in paddies, like you're talking about like little flooded

0:17:18.840 --> 0:17:24.720
<v Speaker 2>fields usually surrounded by slightly raised dikes or walkways or buns,

0:17:26.400 --> 0:17:30.480
<v Speaker 2>and that is a way that rice grows. But it

0:17:30.560 --> 0:17:34.560
<v Speaker 2>doesn't actually need a flooded field to grow. It needs

0:17:34.560 --> 0:17:37.480
<v Speaker 2>a lot of irrigation, a lot of rainfall. But it

0:17:37.520 --> 0:17:40.919
<v Speaker 2>can also be grown on like mountain sides, terraced mountain sides.

0:17:41.000 --> 0:17:44.640
<v Speaker 2>That's called upland farming. But lowland part I didn't either.

0:17:45.600 --> 0:17:49.480
<v Speaker 2>Usually that's for subsistence that upland stuff, because it's so

0:17:49.560 --> 0:17:53.119
<v Speaker 2>much more productive using the lowland method, which is using

0:17:53.160 --> 0:17:58.080
<v Speaker 2>flooded paddies. But it only needs flooding a couple of

0:17:58.119 --> 0:18:02.800
<v Speaker 2>times during growing the growing season, and they actually drain

0:18:03.240 --> 0:18:06.840
<v Speaker 2>the paddy for harvesting. Yeah, but a lot of a

0:18:06.840 --> 0:18:09.720
<v Speaker 2>lot of people who cultivate rice just keep it flooded

0:18:09.760 --> 0:18:12.240
<v Speaker 2>the whole time because it's a lot easier to not

0:18:12.760 --> 0:18:14.760
<v Speaker 2>put water in and out when you need it.

0:18:15.400 --> 0:18:20.919
<v Speaker 1>Yeah, for sure, as far as you know farming it,

0:18:20.080 --> 0:18:23.880
<v Speaker 1>you can be old school. It can be done by hand. Obviously,

0:18:23.920 --> 0:18:25.760
<v Speaker 1>they have machinery that can do that stuff now in

0:18:25.800 --> 0:18:29.040
<v Speaker 1>a lot of places. The rice plants, you can like

0:18:29.080 --> 0:18:31.119
<v Speaker 1>a lot of plants and vegetables and things like that,

0:18:31.200 --> 0:18:33.280
<v Speaker 1>and herbs. You can start them out in a like

0:18:33.320 --> 0:18:36.719
<v Speaker 1>a nursery bed, transferm over to a paddy, or it

0:18:36.720 --> 0:18:40.560
<v Speaker 1>could be a big mechanized system of seed drilling. Or

0:18:41.160 --> 0:18:43.880
<v Speaker 1>you can drop rice. You can air drop it into

0:18:43.880 --> 0:18:46.560
<v Speaker 1>a flooded field and it doesn't take that long, a

0:18:46.560 --> 0:18:50.119
<v Speaker 1>few months, about one hundred and twenty days. And you know,

0:18:50.119 --> 0:18:52.320
<v Speaker 1>different varieties. It depends on like the depth of water

0:18:52.359 --> 0:18:55.080
<v Speaker 1>for the different varieties and stuff like that, and they

0:18:55.080 --> 0:18:57.720
<v Speaker 1>will drain as needed. But just a few months to

0:18:58.320 --> 0:18:59.960
<v Speaker 1>grow a successful rice yield.

0:19:00.200 --> 0:19:03.960
<v Speaker 2>Yeah. I was watching some mesmerizing videos on growing rice

0:19:04.560 --> 0:19:06.439
<v Speaker 2>and one of them was in Vietnam. I couldn't tell

0:19:06.480 --> 0:19:10.320
<v Speaker 2>where the other one was, but it was really interesting.

0:19:10.760 --> 0:19:13.320
<v Speaker 2>For some reason, I find a rice patty. Fascinating.

0:19:13.720 --> 0:19:15.880
<v Speaker 1>Oh same, it's just way, way.

0:19:15.680 --> 0:19:17.919
<v Speaker 2>More interesting than your typical crop field.

0:19:18.560 --> 0:19:22.280
<v Speaker 1>Yeah. Agree. Water Yeah, and I thought until yesterday that

0:19:22.440 --> 0:19:23.639
<v Speaker 1>was the only way to do it.

0:19:24.119 --> 0:19:25.000
<v Speaker 2>Nope, that's right.

0:19:25.040 --> 0:19:28.000
<v Speaker 1>Cranberries, didn't it. Cranberries that grow in water.

0:19:28.119 --> 0:19:31.159
<v Speaker 2>Yeah, and like a bog. Yeah, that's deep water. You

0:19:31.200 --> 0:19:34.040
<v Speaker 2>have to wear waiters to harvest cranberries. As far as

0:19:34.160 --> 0:19:36.240
<v Speaker 2>the commercials for ocean spray that I've.

0:19:36.119 --> 0:19:39.480
<v Speaker 1>Seen say, yeah.

0:19:38.960 --> 0:19:41.520
<v Speaker 2>So after you harvest the rice, there's a lot of

0:19:41.520 --> 0:19:44.119
<v Speaker 2>ways to harvest it. One of the traditional ways is

0:19:44.119 --> 0:19:48.600
<v Speaker 2>to just use handsickles and cut the probably the top

0:19:48.640 --> 0:19:52.840
<v Speaker 2>half of the plant off. After that, you dry the

0:19:52.920 --> 0:19:56.960
<v Speaker 2>rice and what you have is called rough rice, and

0:19:57.000 --> 0:19:59.399
<v Speaker 2>that still has the hole on it. It's got what

0:19:59.520 --> 0:20:02.720
<v Speaker 2>the prote husk, which you'll sometimes see if you buy

0:20:02.760 --> 0:20:07.520
<v Speaker 2>a plant. There's these little holes. Those are rice hucks husks.

0:20:08.160 --> 0:20:10.080
<v Speaker 2>I guess they put them in for drainage maybe, I

0:20:10.119 --> 0:20:13.199
<v Speaker 2>don't know why else they would. But when you remove

0:20:13.400 --> 0:20:15.919
<v Speaker 2>just the husk and leave the rest of the rice alone,

0:20:17.280 --> 0:20:20.480
<v Speaker 2>like shucking an ear of corn, but really tiny, that's

0:20:20.600 --> 0:20:23.800
<v Speaker 2>essentially the rice husk. Once you take the husk off,

0:20:23.840 --> 0:20:24.760
<v Speaker 2>you got brown rice.

0:20:25.960 --> 0:20:28.920
<v Speaker 1>Yeah, little tiny bits of cardboard ready for eating.

0:20:29.280 --> 0:20:31.600
<v Speaker 2>I mean, I'm with you. It takes a lot for

0:20:31.680 --> 0:20:34.520
<v Speaker 2>me to make myself make brown rice when I have

0:20:34.560 --> 0:20:38.040
<v Speaker 2>the option of making sushi rice. Yeah, but it is

0:20:38.240 --> 0:20:42.080
<v Speaker 2>so much better for you. I know it's but I

0:20:42.560 --> 0:20:44.960
<v Speaker 2>don't know if either of us eed enough rice to

0:20:45.040 --> 0:20:46.119
<v Speaker 2>really matter.

0:20:46.359 --> 0:20:49.919
<v Speaker 1>I know, no, no, I mean any help problems I

0:20:49.920 --> 0:20:51.400
<v Speaker 1>have or not for eating white rice?

0:20:52.480 --> 0:20:55.200
<v Speaker 2>You know, but what about white rice? How do you

0:20:55.240 --> 0:20:57.439
<v Speaker 2>get white rice from brown rice? Because that's where you

0:20:57.480 --> 0:20:58.080
<v Speaker 2>get it from.

0:20:58.640 --> 0:21:01.280
<v Speaker 1>Well, another you got to go through another round of work,

0:21:01.359 --> 0:21:04.480
<v Speaker 1>basically and called the milling process that's going to remove

0:21:04.560 --> 0:21:08.280
<v Speaker 1>the brand. Sometimes they even if you see rice that

0:21:08.359 --> 0:21:10.879
<v Speaker 1>looks like just super pristine and shiny that might have

0:21:10.880 --> 0:21:13.160
<v Speaker 1>been polished in a factory somewhere with lucose.

0:21:13.520 --> 0:21:13.840
<v Speaker 2>Weird.

0:21:14.440 --> 0:21:16.640
<v Speaker 1>And then we talked about you know, some rice even

0:21:16.680 --> 0:21:18.359
<v Speaker 1>goes through the enriching process.

0:21:18.560 --> 0:21:21.400
<v Speaker 2>Would you like to go over those three ways again? Ah,

0:21:21.400 --> 0:21:23.640
<v Speaker 2>that's right, Okay, But.

0:21:23.960 --> 0:21:25.560
<v Speaker 1>You know, we're going to talk a little bit about

0:21:25.600 --> 0:21:27.639
<v Speaker 1>the downside of rice because anytime you're talking about like

0:21:27.680 --> 0:21:31.240
<v Speaker 1>these major crops or farm situations, it's not always the

0:21:31.240 --> 0:21:33.240
<v Speaker 1>greatest for the environment and it takes a lot of

0:21:33.280 --> 0:21:36.320
<v Speaker 1>water to grow rice, like you said, if it's not

0:21:36.440 --> 0:21:38.520
<v Speaker 1>done in a patty, just tons and tons of irrigation,

0:21:39.880 --> 0:21:43.440
<v Speaker 1>which makes it surprising that California, which suffers a lot

0:21:43.440 --> 0:21:46.560
<v Speaker 1>of drought, has about half a million acres of rice.

0:21:46.880 --> 0:21:49.720
<v Speaker 2>Yeah, if you listen to our saltancy episode, that should

0:21:49.760 --> 0:21:54.280
<v Speaker 2>be an eye popping number to you. Yeah. That said, though,

0:21:54.440 --> 0:21:58.600
<v Speaker 2>rice production still requires less water than any kind of

0:21:58.680 --> 0:22:02.960
<v Speaker 2>meat production, any kind of nut production from what I understand,

0:22:03.119 --> 0:22:05.600
<v Speaker 2>and a lot of vegetables still use more water than

0:22:05.720 --> 0:22:09.720
<v Speaker 2>rice cultivation I guess worldwide. So water use is a thing.

0:22:09.960 --> 0:22:14.640
<v Speaker 2>Land use is another thing too, but greenhouse cases seem

0:22:14.720 --> 0:22:18.120
<v Speaker 2>to be probably the biggest problem with rice production.

0:22:19.560 --> 0:22:22.199
<v Speaker 1>Yeah, this kind of is something that I would not

0:22:22.240 --> 0:22:24.479
<v Speaker 1>have considered. Again, I was just sort of naive to that.

0:22:24.720 --> 0:22:26.879
<v Speaker 1>I usually think of like factory farming of animals and

0:22:26.880 --> 0:22:30.960
<v Speaker 1>stuff as being big methane contributors. But when you have

0:22:31.040 --> 0:22:34.240
<v Speaker 1>a big flooded rice field, you're also going to have

0:22:34.280 --> 0:22:37.639
<v Speaker 1>a lot of microbes in there feeding off of decaying

0:22:37.720 --> 0:22:40.000
<v Speaker 1>plant matter, and that's going to create a lot of methane.

0:22:40.960 --> 0:22:42.760
<v Speaker 1>I didn't realize it was that big of a problem,

0:22:42.800 --> 0:22:43.879
<v Speaker 1>but apparently it is.

0:22:44.160 --> 0:22:47.400
<v Speaker 2>It must be because so much rice is cultivated worldwide

0:22:47.680 --> 0:22:51.919
<v Speaker 2>that all combined makes it a problem. One of the

0:22:51.960 --> 0:22:56.040
<v Speaker 2>things you can do to reduce methane emissions is to

0:22:56.280 --> 0:22:59.720
<v Speaker 2>drain the patties when the rice is at a growing

0:22:59.760 --> 0:23:02.520
<v Speaker 2>state where it doesn't need to be flooded, and then

0:23:02.560 --> 0:23:06.240
<v Speaker 2>when it needs it again, you can reintroduce the water.

0:23:06.480 --> 0:23:10.240
<v Speaker 2>Then you dry it again for harvesting. The problem is this,

0:23:10.560 --> 0:23:12.880
<v Speaker 2>and I love stuff like this, even though it's terrible.

0:23:13.160 --> 0:23:15.040
<v Speaker 2>I love it when you solve one problem and it

0:23:15.080 --> 0:23:19.439
<v Speaker 2>creates an equal and opposite problem. That's exactly what happens

0:23:19.480 --> 0:23:22.679
<v Speaker 2>with rice cultivation. When you dry out that paddy, it

0:23:22.760 --> 0:23:26.320
<v Speaker 2>exposes the soil and a bunch of nitrous oxide, which

0:23:26.359 --> 0:23:31.720
<v Speaker 2>is another greenhouse gas gets emitted. And so if you

0:23:31.760 --> 0:23:35.119
<v Speaker 2>just grow it just with soil, it's going to emit

0:23:35.240 --> 0:23:37.440
<v Speaker 2>nitrous oxide. It's going to be covered up with the

0:23:37.920 --> 0:23:40.119
<v Speaker 2>water and the paddy, and then when you dry it again,

0:23:40.400 --> 0:23:43.560
<v Speaker 2>it's going to release more nitrous oxide. So they're trying

0:23:43.600 --> 0:23:46.720
<v Speaker 2>to figure out like the balance of which one's worse,

0:23:47.400 --> 0:23:49.040
<v Speaker 2>you know, would it be better to just leave it

0:23:49.080 --> 0:23:51.320
<v Speaker 2>flooded all the time, would it be better to dry

0:23:51.359 --> 0:23:55.000
<v Speaker 2>it because you can take care of the methane, nitrous

0:23:55.040 --> 0:23:57.000
<v Speaker 2>oxide goes up. Take care of the nitrous oxide, the

0:23:57.040 --> 0:23:59.920
<v Speaker 2>methane goes up. But did you see that thing about

0:24:00.200 --> 0:24:01.200
<v Speaker 2>rice fish farming?

0:24:02.880 --> 0:24:04.159
<v Speaker 1>Is that like the seawater farming.

0:24:04.600 --> 0:24:07.040
<v Speaker 2>No, this is it's a little different. It's where you

0:24:07.119 --> 0:24:12.240
<v Speaker 2>actually you you grow fish, you like farm fish in

0:24:12.280 --> 0:24:15.600
<v Speaker 2>your rice paddy, and they actually help take care of

0:24:15.640 --> 0:24:17.880
<v Speaker 2>the methane problem by eating a lot of the algae

0:24:17.960 --> 0:24:22.159
<v Speaker 2>that would otherwise decompose. So the methane goes down, the

0:24:22.320 --> 0:24:25.719
<v Speaker 2>nitrous oxide emissions go down because the paddy's always flooded

0:24:25.760 --> 0:24:27.959
<v Speaker 2>because you know, the fish need the water. And I

0:24:28.000 --> 0:24:31.560
<v Speaker 2>saw that it increases yields by ten to fifteen percent

0:24:31.640 --> 0:24:35.000
<v Speaker 2>because the fish are pooping and sore, the nitrogen cycle

0:24:35.119 --> 0:24:37.520
<v Speaker 2>is going a lot, but a lot more frequently. You

0:24:37.520 --> 0:24:40.120
<v Speaker 2>don't need to add as much fertilizer, if any. And

0:24:40.640 --> 0:24:43.040
<v Speaker 2>they're eating a lot of the pests, so there's a

0:24:43.080 --> 0:24:46.080
<v Speaker 2>fifty percent reduction in pests. And I think in some

0:24:46.200 --> 0:24:47.919
<v Speaker 2>if you do it right, you don't even need to

0:24:48.040 --> 0:24:51.840
<v Speaker 2>use pesticides in rice production. So growing fish with your

0:24:51.920 --> 0:24:54.080
<v Speaker 2>rice is like the way to save the planet.

0:24:54.600 --> 0:24:56.320
<v Speaker 1>What kind of fish do you know, I don't.

0:24:56.400 --> 0:24:59.480
<v Speaker 2>I don't think it matters. Probably a smallish fish because

0:24:59.640 --> 0:25:01.880
<v Speaker 2>there's a a few inches of water that you need

0:25:01.920 --> 0:25:05.199
<v Speaker 2>for rice paddies, So it wouldn't have it wouldn't be

0:25:05.240 --> 0:25:08.840
<v Speaker 2>like a giant carp you'd be you'd be up the creek,

0:25:08.880 --> 0:25:10.720
<v Speaker 2>I think, Or the carp would be if you tried

0:25:10.720 --> 0:25:12.960
<v Speaker 2>to grow carp in a fish, Patty.

0:25:13.119 --> 0:25:16.439
<v Speaker 1>Right, it wouldn't be say a marlin or great white shark.

0:25:16.920 --> 0:25:20.160
<v Speaker 2>No, no, but that would be something to see.

0:25:22.000 --> 0:25:24.800
<v Speaker 1>I did mention seawater rice there, you know, people efforting

0:25:24.840 --> 0:25:26.760
<v Speaker 1>to do that kind of thing to you know, grow

0:25:26.800 --> 0:25:30.720
<v Speaker 1>it in seawater. Obviously, it's got to be a situation

0:25:30.720 --> 0:25:34.400
<v Speaker 1>where they can get a rice variety that can tolerate

0:25:34.520 --> 0:25:38.960
<v Speaker 1>that salt content and the alkaline soil. But it's something

0:25:39.000 --> 0:25:41.280
<v Speaker 1>that they're looking into that has got a little bit

0:25:41.280 --> 0:25:41.880
<v Speaker 1>of promise I.

0:25:41.800 --> 0:25:44.480
<v Speaker 2>Think, yeah, because it reduces the land use, right, because

0:25:44.480 --> 0:25:50.600
<v Speaker 2>you're not using really valuable land for cultivating rice. Yeah.

0:25:50.640 --> 0:25:53.960
<v Speaker 2>There's also the matter of toxins too. I didn't realize

0:25:54.040 --> 0:25:55.439
<v Speaker 2>rice was such a downer, did you.

0:25:56.840 --> 0:25:59.119
<v Speaker 1>I did not. I didn't know about the toxins, and

0:25:59.160 --> 0:26:02.760
<v Speaker 1>I think specifically arsenic is one of the I think

0:26:02.800 --> 0:26:05.200
<v Speaker 1>like lead and cadmium also, but arsenic seems to be

0:26:05.240 --> 0:26:06.000
<v Speaker 1>the major offender.

0:26:06.280 --> 0:26:08.040
<v Speaker 2>Yeah. And the reason why it's such a deal with

0:26:08.119 --> 0:26:11.040
<v Speaker 2>rice is rice absorbs at more than most crops for

0:26:11.080 --> 0:26:14.639
<v Speaker 2>some reason. The big downer about the whole thing is

0:26:14.680 --> 0:26:19.840
<v Speaker 2>that arsenic is most present in the germ and the brand.

0:26:20.480 --> 0:26:24.119
<v Speaker 2>So the type of rice that's most beneficial for you

0:26:24.280 --> 0:26:27.160
<v Speaker 2>health wise, brown rice is also the ones that have

0:26:27.200 --> 0:26:28.120
<v Speaker 2>the most arsenic.

0:26:28.640 --> 0:26:28.920
<v Speaker 1>Aha.

0:26:30.200 --> 0:26:33.879
<v Speaker 2>I found an article that asks if the benefits outweigh

0:26:33.920 --> 0:26:36.320
<v Speaker 2>the risk as far as arsenic and brown rice is

0:26:36.359 --> 0:26:42.439
<v Speaker 2>concerned twenty twenty three edition of Frontiers and Nutrition, and

0:26:42.480 --> 0:26:44.880
<v Speaker 2>they basically said, I don't know, we should do more

0:26:44.920 --> 0:26:48.399
<v Speaker 2>study on it. To eat what you want, bub yeah,

0:26:48.560 --> 0:26:50.919
<v Speaker 2>I guess, But basically they were like, we don't know.

0:26:52.119 --> 0:26:54.159
<v Speaker 2>Why would you even read this article, chump?

0:26:57.680 --> 0:27:01.040
<v Speaker 1>If you're seeking out safer rice, you know there are

0:27:01.040 --> 0:27:03.600
<v Speaker 1>people have done studies, consumer reports I think did some

0:27:03.640 --> 0:27:08.480
<v Speaker 1>testing for arsenic. Specifically, they found white basmadi in California,

0:27:08.680 --> 0:27:13.720
<v Speaker 1>India and Pakistan, and sushi rice from the United States,

0:27:14.080 --> 0:27:19.280
<v Speaker 1>maybe not intuitively, has the least amount of arsenic. If

0:27:19.600 --> 0:27:24.560
<v Speaker 1>you get rice from Arkansas, Louisiana or Texas, it's gonna

0:27:24.560 --> 0:27:25.720
<v Speaker 1>have higher levels of arsenic.

0:27:26.000 --> 0:27:30.399
<v Speaker 2>Yeah, it's if your soil is more likely to be

0:27:30.480 --> 0:27:35.120
<v Speaker 2>contaminated by industrial metals, that rice is gonna suck it up.

0:27:35.119 --> 0:27:39.639
<v Speaker 2>And apparently California's soil is less contaminated by industrial metals

0:27:39.640 --> 0:27:42.520
<v Speaker 2>and some other states. So from what I could tell,

0:27:42.880 --> 0:27:46.159
<v Speaker 2>your best bet is California rice as far as arsenic

0:27:46.280 --> 0:27:46.920
<v Speaker 2>is concerned.

0:27:47.640 --> 0:27:49.960
<v Speaker 1>Yeah, and you know you rinsing the rice helps before

0:27:49.960 --> 0:27:54.120
<v Speaker 1>you cook it. Cooking it in the water and then

0:27:54.359 --> 0:27:57.480
<v Speaker 1>draining and even rinsing afterward can reduce the arsenic count

0:27:57.520 --> 0:28:02.879
<v Speaker 1>even more. But it's not like it's apparently it's not

0:28:03.200 --> 0:28:05.880
<v Speaker 1>enough arsenic to really do a ton of damage to you.

0:28:05.920 --> 0:28:09.679
<v Speaker 1>But the problem is is children that eat like a

0:28:09.680 --> 0:28:12.119
<v Speaker 1>lot of times, you know, you'll have like the processed

0:28:12.200 --> 0:28:16.879
<v Speaker 1>rice meal and baby food, and I think that stuff

0:28:17.119 --> 0:28:19.240
<v Speaker 1>you can ever tell how much that has been rinsed

0:28:19.359 --> 0:28:24.920
<v Speaker 1>or not. This might orthodonist Doctor Blake used to say, So, yeah,

0:28:24.920 --> 0:28:27.800
<v Speaker 1>it can be problematic for little bebes and toddlers.

0:28:27.880 --> 0:28:30.280
<v Speaker 2>It can be problematic for you too, like as a

0:28:30.320 --> 0:28:32.679
<v Speaker 2>grown up. And yeah, it's not like you would have

0:28:32.720 --> 0:28:34.719
<v Speaker 2>to eat a lot of rice to hurt yourself with

0:28:34.760 --> 0:28:38.080
<v Speaker 2>say arsenic. But if you eat rice every day, which

0:28:38.120 --> 0:28:40.720
<v Speaker 2>a lot of people do, sure you can. And arsenic's

0:28:40.720 --> 0:28:46.160
<v Speaker 2>associated with multiple kinds of cancer, diabetes, cardio issues, and obesity.

0:28:47.200 --> 0:28:49.360
<v Speaker 2>So you don't really want a lot of arsenic. So

0:28:49.400 --> 0:28:52.640
<v Speaker 2>that is an issue with rice, everybody. Let's face it.

0:28:53.760 --> 0:28:56.479
<v Speaker 1>Should we take a second break? Yeah, all right, we'll

0:28:56.520 --> 0:29:00.000
<v Speaker 1>take another break. Go over some lists of countries wheat right,

0:29:00.200 --> 0:29:03.120
<v Speaker 1>a lot, probably not a very surprising list, but that

0:29:03.280 --> 0:29:04.640
<v Speaker 1>another stuff right after.

0:29:04.440 --> 0:29:35.960
<v Speaker 2>This, Okay, Chuck, I'll give you ten guesses. What continent

0:29:36.200 --> 0:29:37.600
<v Speaker 2>produces the most rice?

0:29:40.720 --> 0:29:41.360
<v Speaker 1>Is this production?

0:29:42.040 --> 0:29:43.040
<v Speaker 2>Yes? Production?

0:29:44.040 --> 0:29:44.840
<v Speaker 1>My guess is China?

0:29:45.520 --> 0:29:46.360
<v Speaker 2>No continent?

0:29:47.440 --> 0:29:51.520
<v Speaker 1>Oh Asia, Yes, you got it right out of the gate.

0:29:52.000 --> 0:29:53.200
<v Speaker 1>Within that I would say China.

0:29:53.520 --> 0:29:55.760
<v Speaker 2>Yeah, you'd be right. China is the number one rice

0:29:55.800 --> 0:29:59.680
<v Speaker 2>producing country in Asia, followed by India. Well, that makes

0:29:59.720 --> 0:30:02.280
<v Speaker 2>sense because they both have a lot of land mass.

0:30:02.920 --> 0:30:06.200
<v Speaker 2>Bangladesh is a big eye popper because it's not very big,

0:30:06.240 --> 0:30:11.080
<v Speaker 2>but it's the third highest producing rice country in the world.

0:30:11.840 --> 0:30:12.960
<v Speaker 1>Yeah, that's impressive.

0:30:13.200 --> 0:30:16.960
<v Speaker 2>But all ten top ten are Asian, whether Southeast Asian,

0:30:17.080 --> 0:30:19.880
<v Speaker 2>South Asian, or Asian proper.

0:30:19.920 --> 0:30:25.600
<v Speaker 1>I guess, yeah, I mentioned those states California, Louisiana, Texas, Mississippi, Missouri,

0:30:25.640 --> 0:30:28.880
<v Speaker 1>and Arkansas produced the almost all the rice in the US,

0:30:28.920 --> 0:30:32.160
<v Speaker 1>which is about twenty billion pounds a year more than

0:30:32.200 --> 0:30:35.240
<v Speaker 1>I thought. Obviously nowhere close to being a top ten producer.

0:30:35.360 --> 0:30:37.800
<v Speaker 1>But as far as eating rice in the United States,

0:30:37.840 --> 0:30:41.080
<v Speaker 1>you're probably eating American rice unless you're going to like

0:30:41.120 --> 0:30:44.080
<v Speaker 1>a specialty store, because about eighty percent of the rice

0:30:44.120 --> 0:30:47.000
<v Speaker 1>sold and eaten in the US and ninety five percent

0:30:47.000 --> 0:30:49.640
<v Speaker 1>of sushi rice eaten in the US comes from US farms.

0:30:50.560 --> 0:30:53.440
<v Speaker 2>That's why when you go to a izakaya in America,

0:30:53.560 --> 0:30:57.400
<v Speaker 2>you'll frequently see somebody with a mouthful of rice changing us.

0:30:57.560 --> 0:30:59.120
<v Speaker 1>Hey, that's right.

0:31:00.120 --> 0:31:03.480
<v Speaker 2>Okay, what about the countries that eat the most rice.

0:31:04.000 --> 0:31:07.640
<v Speaker 1>That eat the most.

0:31:05.760 --> 0:31:08.320
<v Speaker 2>What continent would those be on all ten?

0:31:09.600 --> 0:31:11.200
<v Speaker 1>Well, I'm going to say Asia, but I'm also going

0:31:11.240 --> 0:31:13.840
<v Speaker 1>to drill down and say China just because of the

0:31:14.080 --> 0:31:15.200
<v Speaker 1>sheer amount of people.

0:31:15.800 --> 0:31:19.160
<v Speaker 2>Okay, yep, China's number one. Indian is number two, both

0:31:19.240 --> 0:31:21.640
<v Speaker 2>because they have a lot of people there. Bangladesh is

0:31:21.680 --> 0:31:24.880
<v Speaker 2>number three. Again they really love the rice. Yeah. But

0:31:25.080 --> 0:31:27.840
<v Speaker 2>in the top ten list, Nigeria is number ten of

0:31:27.960 --> 0:31:32.320
<v Speaker 2>the countries that eat the most rice, And there's something

0:31:32.360 --> 0:31:35.040
<v Speaker 2>about eating a lot of rice. It's impressive. Number one,

0:31:35.160 --> 0:31:39.480
<v Speaker 2>Bangladesh is number one for eating rice. The per capita

0:31:39.600 --> 0:31:43.160
<v Speaker 2>rice consumption per year equals five hundred and ninety two

0:31:43.280 --> 0:31:46.760
<v Speaker 2>pounds of rice per person, which is almost two pounds

0:31:46.760 --> 0:31:49.120
<v Speaker 2>of rice a day. And that's dry, uncooked rice that

0:31:49.160 --> 0:31:52.360
<v Speaker 2>they're counting. This isn't like the wet stuff. Yeah, and

0:31:52.400 --> 0:31:54.920
<v Speaker 2>like I said, it's impressive, but it also goes to

0:31:56.000 --> 0:31:59.840
<v Speaker 2>it goes to point out or underscore that the developing

0:32:00.040 --> 0:32:03.520
<v Speaker 2>status of a country like Bangladesh, because if you eat

0:32:03.520 --> 0:32:05.160
<v Speaker 2>tons of rice and you're getting a lot of your

0:32:05.160 --> 0:32:07.560
<v Speaker 2>calories from rice, it's because a lot of other foods

0:32:07.600 --> 0:32:11.320
<v Speaker 2>aren't available to you because your country is lower income.

0:32:11.800 --> 0:32:15.560
<v Speaker 2>So that's why Bangladesh, Cambodia, a Laos, they all eat

0:32:15.600 --> 0:32:19.480
<v Speaker 2>the most rice, in part because it's widely available, but

0:32:19.560 --> 0:32:23.720
<v Speaker 2>also in part because their economies are still developing or

0:32:23.800 --> 0:32:26.480
<v Speaker 2>aren't as developed as countries they eat less rice.

0:32:27.080 --> 0:32:29.640
<v Speaker 1>Yeah, and that's again those are per capita numbers for

0:32:29.720 --> 0:32:30.600
<v Speaker 1>that last list.

0:32:30.800 --> 0:32:34.120
<v Speaker 2>Yeah. That reminds me though of when I was a

0:32:34.240 --> 0:32:39.560
<v Speaker 2>kid in like first, second, third grade. Maybe we would

0:32:39.720 --> 0:32:43.480
<v Speaker 2>once a year at school the school lunch would be

0:32:43.640 --> 0:32:46.440
<v Speaker 2>a cup of white rice with a little pad of

0:32:46.480 --> 0:32:49.240
<v Speaker 2>butter on it, so that it drove home like what

0:32:49.360 --> 0:32:52.120
<v Speaker 2>other kids around the world were eating for lunch that day.

0:32:52.840 --> 0:32:53.600
<v Speaker 1>Oh interesting.

0:32:53.640 --> 0:32:55.880
<v Speaker 2>Yeah, I thought it was kind of a nice in principle,

0:32:55.960 --> 0:33:00.560
<v Speaker 2>but there were always at least one or two kids

0:33:01.120 --> 0:33:04.320
<v Speaker 2>who ate that and then also ate their lunch that

0:33:04.360 --> 0:33:07.000
<v Speaker 2>they brought from home to like little bastard.

0:33:07.120 --> 0:33:09.480
<v Speaker 1>Yeah, and I would say that pad of butter is

0:33:09.680 --> 0:33:10.760
<v Speaker 1>a bit of a cheat.

0:33:11.080 --> 0:33:15.480
<v Speaker 2>Probably probably, but still, I mean I definitely it gave

0:33:15.560 --> 0:33:16.720
<v Speaker 2>me paws.

0:33:17.200 --> 0:33:20.560
<v Speaker 1>Yeah, I mean I like a little butter and some rice.

0:33:20.640 --> 0:33:22.479
<v Speaker 1>I mean not when I'm cooking any kind of like

0:33:24.160 --> 0:33:26.479
<v Speaker 1>you know, Asian style foods and stuff like that. I'm

0:33:26.480 --> 0:33:29.120
<v Speaker 1>not gonna put butter on sushi rice. But if you

0:33:29.160 --> 0:33:32.720
<v Speaker 1>give me a you know, a steak and a big

0:33:32.720 --> 0:33:35.840
<v Speaker 1>old glava Carolina gold, you can bet your bibby I'm

0:33:35.840 --> 0:33:37.840
<v Speaker 1>gonna throw a little butter on that. Salt and pepper.

0:33:38.480 --> 0:33:41.280
<v Speaker 2>Yeah, I never got into This was definitely not Carolina

0:33:41.320 --> 0:33:44.160
<v Speaker 2>gold rice that they were feeding us in styrofoam cups.

0:33:43.880 --> 0:33:48.280
<v Speaker 1>In first grade. It's probably what's the stuff in the bag,

0:33:48.320 --> 0:33:49.320
<v Speaker 1>the minute rice or whatever.

0:33:50.120 --> 0:33:52.040
<v Speaker 2>Yeah, like Uncle Ben's or something.

0:33:53.040 --> 0:33:54.560
<v Speaker 1>Yeah, I mean the only time we see that in

0:33:54.600 --> 0:33:56.720
<v Speaker 1>our house. We keep a stash for when the dogs

0:33:56.840 --> 0:34:00.720
<v Speaker 1>are tummy sick and you have to boil chicken and

0:34:00.840 --> 0:34:02.800
<v Speaker 1>you just have chicken and plain rice, and so we

0:34:02.840 --> 0:34:06.200
<v Speaker 1>have those bags that in like camping when I was

0:34:06.200 --> 0:34:09.120
<v Speaker 1>a kid. Is that evokes those memories all right?

0:34:10.520 --> 0:34:13.080
<v Speaker 2>Like would you just have your pockets full of loose rice?

0:34:13.560 --> 0:34:14.800
<v Speaker 2>That's how you'd hike it in.

0:34:15.640 --> 0:34:16.440
<v Speaker 1>So I'd hike it in.

0:34:17.760 --> 0:34:20.400
<v Speaker 2>Let's see what else anything else about this? Oh? I

0:34:20.440 --> 0:34:23.720
<v Speaker 2>want to point something out there. There is a study

0:34:23.760 --> 0:34:26.200
<v Speaker 2>in two thousand and five. Remember I talked about how

0:34:26.400 --> 0:34:29.560
<v Speaker 2>people eating rice, the countries that eat the most rice

0:34:29.600 --> 0:34:32.560
<v Speaker 2>also tend to be developing. Well, there was a study

0:34:33.000 --> 0:34:36.520
<v Speaker 2>from Tatori University. And the reason that stood out to

0:34:36.560 --> 0:34:38.560
<v Speaker 2>me is because you and me taught English and tooty

0:34:38.760 --> 0:34:42.040
<v Speaker 2>at a high school. Yeah, oh cool, it's very rural area.

0:34:42.160 --> 0:34:45.240
<v Speaker 2>She taught it at like a technical school, technical high school,

0:34:45.560 --> 0:34:47.400
<v Speaker 2>but she loved it. She went over there for a

0:34:47.480 --> 0:34:50.799
<v Speaker 2>year as part of this program. But this Tatori University

0:34:51.320 --> 0:34:54.960
<v Speaker 2>study basically found that rice is rice consumption is dropping

0:34:54.960 --> 0:34:59.040
<v Speaker 2>off in Asian countries because wealth is expanding in Asian countries,

0:34:59.320 --> 0:35:01.919
<v Speaker 2>and they're saying, hey, we love rice, but we also

0:35:02.000 --> 0:35:03.000
<v Speaker 2>want that steak.

0:35:03.840 --> 0:35:08.600
<v Speaker 1>Like Chuck said, you know, every time you throw a

0:35:08.640 --> 0:35:14.360
<v Speaker 1>little another Yumi tidbit out, she becomes that much more interesting.

0:35:14.760 --> 0:35:17.440
<v Speaker 1>And I realize how much more interesting both Yumi and

0:35:17.520 --> 0:35:19.440
<v Speaker 1>Emily are than either one of us.

0:35:19.719 --> 0:35:22.680
<v Speaker 2>Yes, it's true, I'm kind of a slope compared to

0:35:22.760 --> 0:35:23.520
<v Speaker 2>Yumi for sure.

0:35:24.200 --> 0:35:27.200
<v Speaker 1>Yeah, I mean, yeah, congratulations to both of us because

0:35:27.200 --> 0:35:32.520
<v Speaker 1>they're both wonderful, interesting women. I mean, Yumi had her

0:35:32.960 --> 0:35:35.279
<v Speaker 1>her graffiti tag was apothecary for God's sake.

0:35:37.520 --> 0:35:42.399
<v Speaker 2>Pretty great, It's amazing. We already took a second break, right,

0:35:42.760 --> 0:35:44.160
<v Speaker 2>this is the third act we're in.

0:35:44.680 --> 0:35:46.120
<v Speaker 1>Yeah, we're in the third act. So we can have

0:35:46.160 --> 0:35:48.120
<v Speaker 1>a little fun with some of these rice dishes if

0:35:48.120 --> 0:35:48.439
<v Speaker 1>you want.

0:35:48.520 --> 0:35:50.120
<v Speaker 2>Okay, go ahead and fire that gun.

0:35:50.360 --> 0:35:55.000
<v Speaker 1>Well, rice, obviously, and a lot of dishes worldwide is

0:35:55.040 --> 0:35:57.319
<v Speaker 1>going to be like a bass layer for something, maybe

0:35:57.360 --> 0:36:01.040
<v Speaker 1>a curry, maybe a stewed meat or vegeta. Maybe you're

0:36:01.040 --> 0:36:03.440
<v Speaker 1>gonna stir fry something and throw it on top of

0:36:03.440 --> 0:36:05.279
<v Speaker 1>that rice. That's a great way to eat rice, not

0:36:05.440 --> 0:36:08.359
<v Speaker 1>just as a just a regular old plain side dish,

0:36:08.360 --> 0:36:10.800
<v Speaker 1>even though that's fine too, But I've had quite a

0:36:10.880 --> 0:36:14.600
<v Speaker 1>few of these. I have had jollafrice, Oh yeah, at

0:36:14.760 --> 0:36:17.600
<v Speaker 1>African restaurants. Yeah, it's got it's you know, got like

0:36:17.640 --> 0:36:21.319
<v Speaker 1>stewed tomatoes, onions, you know, peppers. A lot of these

0:36:21.360 --> 0:36:24.640
<v Speaker 1>are kind of similar around the world because it's you know,

0:36:24.719 --> 0:36:28.680
<v Speaker 1>it's meager, honest ingredients like you know, garlic and thyme

0:36:28.719 --> 0:36:32.120
<v Speaker 1>and ginger and rice and tomatoes and onions like stuff

0:36:32.120 --> 0:36:34.520
<v Speaker 1>you get from the ground. Sometimes you can add meat

0:36:34.520 --> 0:36:37.799
<v Speaker 1>and vegetables. But jollafrice is good on its own.

0:36:38.040 --> 0:36:40.279
<v Speaker 2>Yeah. I looked up a recipe of that, and I'm like,

0:36:40.320 --> 0:36:42.080
<v Speaker 2>that is something I'm going to try.

0:36:42.719 --> 0:36:43.000
<v Speaker 1>Yeah.

0:36:43.080 --> 0:36:44.600
<v Speaker 2>There's also berryanni.

0:36:45.440 --> 0:36:45.799
<v Speaker 1>Love it.

0:36:46.400 --> 0:36:48.640
<v Speaker 2>I am not more I'm more of a curry guy,

0:36:48.760 --> 0:36:51.160
<v Speaker 2>so I don't get berryani when I go to Indian

0:36:51.239 --> 0:36:55.719
<v Speaker 2>restaurants because it's a little dryer. Yeah, but it's got

0:36:55.719 --> 0:36:58.960
<v Speaker 2>some nice flavors to it, for sure, when I have

0:36:59.120 --> 0:37:01.680
<v Speaker 2>had it. But it's a rice dish. It's got rice, spices,

0:37:01.760 --> 0:37:05.919
<v Speaker 2>some vegetables, usually some kind of meat in there. Yeah,

0:37:05.960 --> 0:37:06.359
<v Speaker 2>it's good.

0:37:07.280 --> 0:37:10.760
<v Speaker 1>You're a red curry guy, green red green.

0:37:10.800 --> 0:37:12.759
<v Speaker 2>Maybe if I'm at a tie place, but I'm a

0:37:12.840 --> 0:37:17.640
<v Speaker 2>tikka masala and buttered chicken person. Man, I could eat

0:37:17.719 --> 0:37:21.080
<v Speaker 2>that all day long, every day.

0:37:21.200 --> 0:37:23.879
<v Speaker 1>Yeah. No, I mean I've said it before, and I

0:37:23.920 --> 0:37:25.919
<v Speaker 1>think it was our Chinese food episode. Like, I could

0:37:26.800 --> 0:37:30.319
<v Speaker 1>subsist entirely on Asian cuisine of the time and be

0:37:30.480 --> 0:37:33.719
<v Speaker 1>as happy as I've ever been. I don't need the

0:37:33.760 --> 0:37:34.520
<v Speaker 1>other foods.

0:37:34.960 --> 0:37:38.560
<v Speaker 2>Also shout out sog sog pen yours fine, but chicken

0:37:38.600 --> 0:37:39.239
<v Speaker 2>sog is.

0:37:39.760 --> 0:37:43.640
<v Speaker 1>It's the best. Yeah, I did mention Paia earlier. I

0:37:43.680 --> 0:37:47.359
<v Speaker 1>love it. If you aren't familiar, it is a Spanish dish.

0:37:47.440 --> 0:37:49.759
<v Speaker 1>I think the Moors brought it over the moops and

0:37:50.000 --> 0:37:55.960
<v Speaker 1>it is that's right. Oh my god, what was that?

0:37:55.960 --> 0:38:00.440
<v Speaker 2>That was from Seinfeld when George played Trio.

0:38:01.280 --> 0:38:05.240
<v Speaker 3>That's right, that's right, the moops No, sorry, the moops

0:38:06.520 --> 0:38:08.200
<v Speaker 3>pie is delicious, though it's you know, you cook it

0:38:08.200 --> 0:38:10.840
<v Speaker 3>in a very specific flat bottomed round pan if you

0:38:10.880 --> 0:38:12.880
<v Speaker 3>don't have one, like I've cooked it in just cast

0:38:12.920 --> 0:38:14.040
<v Speaker 3>iron skillets.

0:38:14.680 --> 0:38:16.640
<v Speaker 1>It's got that clam juice. That's where a lot of

0:38:16.640 --> 0:38:20.320
<v Speaker 1>that seafoody flavor comes from. Depending on what kind of

0:38:20.320 --> 0:38:22.360
<v Speaker 1>seafood you want, there could be clams, could be shrimp,

0:38:22.400 --> 0:38:25.600
<v Speaker 1>could be scallops, could be all that stuff, some saffron,

0:38:25.719 --> 0:38:30.800
<v Speaker 1>some like tomatoes that stew up nicely. It's just delicious.

0:38:30.840 --> 0:38:32.920
<v Speaker 1>I love a pie. It's it's usually not the kind

0:38:32.920 --> 0:38:34.319
<v Speaker 1>of thing you can just get a serving of. You

0:38:34.360 --> 0:38:36.960
<v Speaker 1>get like a larger pie for a table.

0:38:38.520 --> 0:38:40.880
<v Speaker 2>That clam juice thing, didn't that remind me? Didn't you

0:38:41.000 --> 0:38:44.240
<v Speaker 2>used to make or maybe still do, make Bloody Mary's

0:38:44.239 --> 0:38:44.880
<v Speaker 2>with clamato.

0:38:46.080 --> 0:38:47.840
<v Speaker 1>Uh? Yeah, that's the only way for me.

0:38:47.920 --> 0:38:49.799
<v Speaker 2>And that's a Canadian thing. And I can't remember what

0:38:49.840 --> 0:38:52.080
<v Speaker 2>they call it black really, sir, that's what it is.

0:38:52.520 --> 0:38:54.680
<v Speaker 1>Oh, I've heard of that. I didn't know it was Canadian.

0:38:56.000 --> 0:38:59.279
<v Speaker 2>There's something. There's another rice dish that I've had before.

0:38:59.280 --> 0:39:03.279
<v Speaker 2>I don't know if you have. It's called sushi, and

0:39:03.680 --> 0:39:06.400
<v Speaker 2>it's made with that short grain rice season with some vinegar.

0:39:06.520 --> 0:39:08.640
<v Speaker 2>Like I said. But it actually, and I know we

0:39:08.680 --> 0:39:11.480
<v Speaker 2>talked about this in the sushi episode. It grew out

0:39:11.480 --> 0:39:14.759
<v Speaker 2>of a way of preserving fish in vinegar. They would

0:39:14.840 --> 0:39:17.359
<v Speaker 2>jam some uncooked rice in there with it too, pack

0:39:17.400 --> 0:39:20.840
<v Speaker 2>it in there, and I guess somebody said there's a

0:39:20.840 --> 0:39:23.440
<v Speaker 2>better way to do this, and that's where sushi came from.

0:39:23.520 --> 0:39:27.080
<v Speaker 2>But you can still get that original version called Nara sushi,

0:39:28.160 --> 0:39:32.160
<v Speaker 2>which I really want to try. I like pickled anything. Man.

0:39:32.440 --> 0:39:34.279
<v Speaker 2>You could pickle an old shoe and I'd be like,

0:39:34.320 --> 0:39:35.239
<v Speaker 2>I'll need a little of that.

0:39:35.400 --> 0:39:39.120
<v Speaker 1>Sure, we're not going to go down the list of

0:39:39.239 --> 0:39:42.080
<v Speaker 1>rice noodle dishes, but we should point out that rice

0:39:42.120 --> 0:39:45.279
<v Speaker 1>noodles are a thing. We should mention a few rice

0:39:45.320 --> 0:39:49.520
<v Speaker 1>desserts because a really really nice rice pudding, to me,

0:39:49.800 --> 0:39:51.759
<v Speaker 1>is one of the more delicious things you can eat.

0:39:52.840 --> 0:39:54.759
<v Speaker 2>Yeah. I'm more of a bread pudding guy, but yeah,

0:39:54.840 --> 0:39:56.160
<v Speaker 2>I'll eat rice pudding as well.

0:39:56.560 --> 0:39:58.600
<v Speaker 1>That's when you cook the rice with the milk and sugar,

0:39:58.800 --> 0:40:01.440
<v Speaker 1>and usually there's like vanilla or cinnamon or something like

0:40:01.480 --> 0:40:01.959
<v Speaker 1>that in there.

0:40:02.360 --> 0:40:04.560
<v Speaker 2>I would eat just about anything with condensed milk.

0:40:05.440 --> 0:40:06.400
<v Speaker 1>Yeah, that's good stuff.

0:40:06.440 --> 0:40:09.160
<v Speaker 2>Oh I have a little tip for you, Chuck. You

0:40:09.200 --> 0:40:11.960
<v Speaker 2>may found this stuff. It's ube condensed milk.

0:40:12.520 --> 0:40:12.800
<v Speaker 1>Okay.

0:40:12.920 --> 0:40:16.520
<v Speaker 2>It is the greatest flavor you will ever put in

0:40:16.560 --> 0:40:20.120
<v Speaker 2>your mouth. It's insane how good it tastes.

0:40:20.920 --> 0:40:22.440
<v Speaker 1>Is it? Do I have to go to like an

0:40:22.480 --> 0:40:23.279
<v Speaker 1>Asian mart to get it?

0:40:23.400 --> 0:40:26.640
<v Speaker 2>Or is it? You probably order it online? But yeah,

0:40:26.080 --> 0:40:28.799
<v Speaker 2>you're gonna find it at an Asian store. More than

0:40:28.840 --> 0:40:33.600
<v Speaker 2>maybe target. Okay, there's also mango sticky rice, which uses

0:40:33.640 --> 0:40:36.400
<v Speaker 2>that sticky glutenous rice which, by the way, it doesn't

0:40:36.400 --> 0:40:40.600
<v Speaker 2>have gluten, it's just glutenous, meaning sticky, starchy.

0:40:40.239 --> 0:40:42.399
<v Speaker 1>Gluten with an eye yea, yeah.

0:40:42.440 --> 0:40:45.399
<v Speaker 2>Have you heard of polish rice cake or polish rice cake.

0:40:45.440 --> 0:40:46.320
<v Speaker 2>I'm not sure.

0:40:47.680 --> 0:40:48.600
<v Speaker 1>I had not until this.

0:40:49.000 --> 0:40:51.640
<v Speaker 2>It's basically rice and condensed milk and some other stuff.

0:40:51.680 --> 0:40:53.839
<v Speaker 2>But it's a cake with rice. It looks pretty good.

0:40:54.160 --> 0:40:57.000
<v Speaker 1>Well, we should talk about mochi at least, because mochi

0:40:57.120 --> 0:40:59.879
<v Speaker 1>is a cake and that is made from the glutenous rice.

0:40:59.920 --> 0:41:03.360
<v Speaker 1>Is well, and if you've ever, you know, had mochi

0:41:03.440 --> 0:41:05.800
<v Speaker 1>in the US, it's probably a little different from Japan

0:41:05.840 --> 0:41:08.480
<v Speaker 1>because it's not always a sweet thing there, But in

0:41:08.520 --> 0:41:11.759
<v Speaker 1>the US it's usually wrapped around ice cream.

0:41:11.800 --> 0:41:12.839
<v Speaker 2>As most things are.

0:41:13.520 --> 0:41:16.000
<v Speaker 1>Yeah, and you can buy like the little mochi ice

0:41:16.040 --> 0:41:17.560
<v Speaker 1>cream balls or whatever here.

0:41:17.640 --> 0:41:19.919
<v Speaker 2>Yeah, they're good. A lot of times. In Japan they'll

0:41:19.960 --> 0:41:22.840
<v Speaker 2>have like sweet red bean paste inside. That's a traditional

0:41:22.880 --> 0:41:27.279
<v Speaker 2>mochi there too, but apparently it's references the rabbit in

0:41:27.320 --> 0:41:29.440
<v Speaker 2>the moon. In Japan, it's a rabbit in the moon

0:41:29.520 --> 0:41:31.520
<v Speaker 2>rather than a man in the moon, but he's making

0:41:31.600 --> 0:41:32.640
<v Speaker 2>mochi up there.

0:41:33.680 --> 0:41:34.960
<v Speaker 1>Oh I never knew that.

0:41:35.160 --> 0:41:39.839
<v Speaker 2>Yep, And we can't not mention horn shatta real quick. Okay, yeah,

0:41:40.080 --> 0:41:40.680
<v Speaker 2>I had.

0:41:41.000 --> 0:41:42.960
<v Speaker 1>I went to a I had a horse shot a

0:41:43.000 --> 0:41:45.439
<v Speaker 1>flight in Mexico City one time on a food tour.

0:41:45.520 --> 0:41:48.160
<v Speaker 1>Oh nice, And it was my first kind of real

0:41:48.239 --> 0:41:51.840
<v Speaker 1>exposure to it that I think maybe my first real exposure,

0:41:51.880 --> 0:41:55.040
<v Speaker 1>and man, it was so different and delicious.

0:41:55.160 --> 0:41:58.480
<v Speaker 2>Yeah. It's it's rice soaked in evaporated milk, so you know,

0:41:58.560 --> 0:42:03.719
<v Speaker 2>I'd like it some cinnamon, some vanilla, and then you eventually,

0:42:03.800 --> 0:42:06.239
<v Speaker 2>after it's mush, you strain it so that it gets

0:42:06.280 --> 0:42:08.720
<v Speaker 2>any of the grid out. So it's kind of a thickish,

0:42:08.800 --> 0:42:13.319
<v Speaker 2>milkyish drink that's amazing on its own. But if you're

0:42:13.360 --> 0:42:17.280
<v Speaker 2>into things like rum or bourbon, they mike really well

0:42:17.320 --> 0:42:19.640
<v Speaker 2>with hornchhok especially in wintertime.

0:42:20.960 --> 0:42:21.760
<v Speaker 1>Very interesting.

0:42:21.800 --> 0:42:24.320
<v Speaker 2>Oh yeah, you'll thank me later.

0:42:24.840 --> 0:42:28.880
<v Speaker 1>Okay, Okay, I'll pre thank you now because yeah, I

0:42:28.920 --> 0:42:30.960
<v Speaker 1>didn't know that was a thing. Oh. I mean, where

0:42:30.960 --> 0:42:32.000
<v Speaker 1>do you get horchata here?

0:42:32.920 --> 0:42:35.840
<v Speaker 2>You can buy horn shotta. Those people make it and

0:42:35.880 --> 0:42:38.600
<v Speaker 2>sell it here in the United States, meaning companies or whatever.

0:42:38.800 --> 0:42:41.239
<v Speaker 2>But it's actually not that hard to make. You might

0:42:41.280 --> 0:42:42.800
<v Speaker 2>be better off making it yourself.

0:42:43.400 --> 0:42:45.000
<v Speaker 1>All right, I'll give it a shot. I know that

0:42:45.000 --> 0:42:46.880
<v Speaker 1>this stuff we had in Mexico City was like really

0:42:47.000 --> 0:42:48.399
<v Speaker 1>really authentic and great.

0:42:48.480 --> 0:42:51.759
<v Speaker 2>Yeaplenty, there's plenty of recipes. It's like five or six ingredients,

0:42:51.800 --> 0:42:55.000
<v Speaker 2>all of them easily obtainable. So I say make your

0:42:55.000 --> 0:42:55.520
<v Speaker 2>own chuck.

0:42:56.239 --> 0:42:57.560
<v Speaker 1>All right, I'll give it a try.

0:42:57.920 --> 0:43:00.760
<v Speaker 2>That reminds me, what did you think of cherry pop tarts?

0:43:00.840 --> 0:43:02.360
<v Speaker 2>Cherry frosted pop tarts?

0:43:02.560 --> 0:43:02.799
<v Speaker 3>Ah?

0:43:02.920 --> 0:43:06.160
<v Speaker 1>Yes, follow up? I texted Josh photos. I immediately went

0:43:06.160 --> 0:43:08.640
<v Speaker 1>to the store. I bought the cherry frosted pop tarts,

0:43:08.800 --> 0:43:12.000
<v Speaker 1>and of course I had to get the cinnamon brown

0:43:12.040 --> 0:43:17.000
<v Speaker 1>sugar cinnamon. Boy, those cherries are beeping delicious.

0:43:17.120 --> 0:43:19.879
<v Speaker 2>Yeah, I told you They're way better than strawberry, aren't they?

0:43:21.239 --> 0:43:23.439
<v Speaker 1>Yeah? I mean they are, They're way better. I did

0:43:23.440 --> 0:43:28.680
<v Speaker 1>my butter trick, believe it or not. I've I think

0:43:28.719 --> 0:43:32.960
<v Speaker 1>there were four packs in each, so eight total packs,

0:43:33.000 --> 0:43:37.680
<v Speaker 1>sixteen total pop tarts. And I've only eaten six total

0:43:37.680 --> 0:43:39.480
<v Speaker 1>pop tarts, so three packs.

0:43:39.560 --> 0:43:40.200
<v Speaker 2>That's nice.

0:43:40.880 --> 0:43:44.080
<v Speaker 1>Since then, I'm really you. You just can't go in

0:43:44.120 --> 0:43:46.920
<v Speaker 1>there and house those things in two days.

0:43:48.760 --> 0:43:51.960
<v Speaker 2>You can pretty easily. But I think you're showing a

0:43:52.000 --> 0:43:53.000
<v Speaker 2>lot of restraint here.

0:43:53.840 --> 0:43:54.960
<v Speaker 1>I feel like I'm showing restraint.

0:43:55.040 --> 0:43:57.359
<v Speaker 2>Yeah, way to go, man. And are you enjoying them

0:43:57.400 --> 0:44:02.480
<v Speaker 2>more than if you just ate them all at once? Nah?

0:44:02.520 --> 0:44:05.520
<v Speaker 2>That's awesome. You got anything else?

0:44:06.120 --> 0:44:07.600
<v Speaker 1>I got nothing else? Grow rice?

0:44:07.719 --> 0:44:10.600
<v Speaker 2>Yeah, go grow some rice, make your own horshata, make

0:44:10.640 --> 0:44:14.440
<v Speaker 2>some sushi, make some sticky rice, make some curries. Just

0:44:14.520 --> 0:44:18.200
<v Speaker 2>do all that stuff some jalla rice. Get to it.

0:44:18.680 --> 0:44:21.040
<v Speaker 2>And while you're making all that, we'll just go ahead

0:44:21.040 --> 0:44:21.920
<v Speaker 2>and read some listener.

0:44:22.000 --> 0:44:27.640
<v Speaker 1>Now, well this is from Ted. Ted wrote in because Ted,

0:44:28.520 --> 0:44:30.680
<v Speaker 1>I'll just read it. You responded to Ted. You're gonna

0:44:30.680 --> 0:44:32.200
<v Speaker 1>send Ted something, which is very nice of you.

0:44:32.280 --> 0:44:32.520
<v Speaker 3>Nice.

0:44:33.200 --> 0:44:36.160
<v Speaker 1>Hey, guys, are recently finished listening to the full stuff

0:44:36.160 --> 0:44:40.320
<v Speaker 1>you should know catalog? Yeah, big deal for the fifth time.

0:44:42.040 --> 0:44:43.320
<v Speaker 1>That's a big deal, Ted.

0:44:43.160 --> 0:44:44.880
<v Speaker 2>For sure. I think it's a big deal if you

0:44:44.960 --> 0:44:46.040
<v Speaker 2>listen to it all once.

0:44:47.840 --> 0:44:49.080
<v Speaker 1>Yeah.

0:44:49.560 --> 0:44:52.400
<v Speaker 2>Oh oh yeah, you're doing your new thing. Yeah, okay,

0:44:52.520 --> 0:44:53.080
<v Speaker 2>I like it.

0:44:54.120 --> 0:44:56.919
<v Speaker 1>See it's attached screenshot for proof, Ted, We didn't need proof.

0:44:56.920 --> 0:44:59.760
<v Speaker 1>We take you out your word. At least I finished

0:45:00.080 --> 0:45:02.800
<v Speaker 1>my most recent listen. Guys, Thanks for all the wonderful hours.

0:45:03.239 --> 0:45:06.319
<v Speaker 1>As an appreciation, here are the five things I most

0:45:06.400 --> 0:45:09.759
<v Speaker 1>like about stuff you should know. Number one, Josh and

0:45:09.800 --> 0:45:13.120
<v Speaker 1>Chuck have character arcs as their lives have changed over

0:45:13.160 --> 0:45:15.759
<v Speaker 1>the seventeen years, and they're not afraid to share some

0:45:15.800 --> 0:45:20.160
<v Speaker 1>of that personal stuff. That's a big time character arcs.

0:45:20.280 --> 0:45:21.920
<v Speaker 2>Yeah, I mean seventeen years.

0:45:23.000 --> 0:45:25.319
<v Speaker 1>Yeah, Like, think about what's happened to anyone over their

0:45:25.440 --> 0:45:27.320
<v Speaker 1>last seventeen years, A lot of stuff.

0:45:27.400 --> 0:45:29.000
<v Speaker 2>Yeah.

0:45:29.120 --> 0:45:31.359
<v Speaker 1>Number two, Josh and Chuck don't talk over each other

0:45:31.440 --> 0:45:35.319
<v Speaker 1>like many other podcasters do. We don't often sometimes we do,

0:45:35.400 --> 0:45:37.520
<v Speaker 1>but yeah, we usually let each other go right.

0:45:37.840 --> 0:45:40.040
<v Speaker 2>Yeah, we try to. I mean every once in a while,

0:45:40.040 --> 0:45:42.680
<v Speaker 2>there's a stumble here there, but no, we're pretty good

0:45:42.680 --> 0:45:44.279
<v Speaker 2>about that. We always have been.

0:45:45.200 --> 0:45:48.240
<v Speaker 1>Yeah. But boy, some podcasts, even some of my favorite ones,

0:45:48.400 --> 0:45:50.120
<v Speaker 1>at times I'm like, what is going on? There's like

0:45:50.120 --> 0:45:51.040
<v Speaker 1>three or four people talking.

0:45:51.080 --> 0:45:53.200
<v Speaker 2>Oh, you can't do that, can't do that.

0:45:54.320 --> 0:45:57.520
<v Speaker 1>Number three, I've learned more about movies and popular music

0:45:57.560 --> 0:46:00.120
<v Speaker 1>by listening to stuff you should Know than actually by

0:46:00.120 --> 0:46:01.680
<v Speaker 1>watching movies or listening to music.

0:46:03.200 --> 0:46:05.480
<v Speaker 2>Yeah. I like to think that we have imparted some

0:46:05.520 --> 0:46:08.080
<v Speaker 2>pretty cool recommendations over the years.

0:46:09.560 --> 0:46:11.399
<v Speaker 1>Yeah, I just noticed. Ted said he'd send in five

0:46:11.440 --> 0:46:13.120
<v Speaker 1>things he loved the most. There's only four, So I

0:46:13.120 --> 0:46:13.799
<v Speaker 1>guess you.

0:46:13.760 --> 0:46:16.160
<v Speaker 2>Know, Ted, this is beautiful because I know what the

0:46:16.239 --> 0:46:18.000
<v Speaker 2>last one is. Oh.

0:46:18.040 --> 0:46:20.920
<v Speaker 1>I bet that's why he did it. The number four.

0:46:21.040 --> 0:46:22.600
<v Speaker 1>Josh and Chuck never make it all the way through

0:46:22.600 --> 0:46:24.520
<v Speaker 1>a list, of course, Ted, I'm so dense, I didn't

0:46:24.520 --> 0:46:25.200
<v Speaker 1>even get the joke.

0:46:25.280 --> 0:46:27.520
<v Speaker 2>It was a great That was a great arcane in

0:46:27.760 --> 0:46:31.360
<v Speaker 2>joke for Stuff you should Note, Ted, Bravo. I'm listening

0:46:31.400 --> 0:46:34.479
<v Speaker 2>to the entire catalog five times and we are trying

0:46:34.480 --> 0:46:36.759
<v Speaker 2>to figure out something special to get you for it.

0:46:36.840 --> 0:46:39.400
<v Speaker 2>So thank you for letting us know that's right.

0:46:39.480 --> 0:46:39.919
<v Speaker 1>Thanks Ted.

0:46:40.120 --> 0:46:42.360
<v Speaker 2>Thanks Ted. If you want to be like Ted and

0:46:42.440 --> 0:46:44.320
<v Speaker 2>talk about how much you like Stuff you Should Know,

0:46:44.440 --> 0:46:46.440
<v Speaker 2>or how many times you've listened to Stuff you Should Know,

0:46:46.560 --> 0:46:49.120
<v Speaker 2>or whatever you want to say, you can send it

0:46:49.160 --> 0:46:56.120
<v Speaker 2>in an email to stuff Podcast at iHeartRadio dot com.

0:46:57.480 --> 0:47:00.360
<v Speaker 1>Stuff you Should Know is a production of iHeartRadio. For

0:47:00.480 --> 0:47:04.640
<v Speaker 1>more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,

0:47:04.760 --> 0:47:06.600
<v Speaker 1>or wherever you listen to your favorite shows.