1 00:00:00,240 --> 00:00:15,400 Speaker 1: Ridiculous History is a production of I Heart Radio. Ye 2 00:00:26,920 --> 00:00:29,640 Speaker 1: welcome back to the show, Ridiculous Historians. Thank you, as 3 00:00:29,680 --> 00:00:32,080 Speaker 1: always so much for tuning in. Let's hear it for 4 00:00:32,240 --> 00:00:36,960 Speaker 1: our one and only super producer, Mr Max Williams. Here, 5 00:00:39,040 --> 00:00:44,200 Speaker 1: Mr Max Willie ums like h rhymes. He comes with yums. 6 00:00:44,760 --> 00:00:47,879 Speaker 1: There I did. Now. Now, Max, you're a hero in 7 00:00:47,920 --> 00:00:51,040 Speaker 1: my book because people can also find you on stuff 8 00:00:51,120 --> 00:00:54,640 Speaker 1: to blow your mind. That's right, always always be closing. 9 00:00:54,760 --> 00:00:58,040 Speaker 1: Max is the sort of producer to who can really 10 00:00:58,080 --> 00:01:01,440 Speaker 1: cut the mustard and who's better? I hate that expression 11 00:01:01,520 --> 00:01:04,960 Speaker 1: so much so who better to join us on our 12 00:01:05,040 --> 00:01:09,520 Speaker 1: continuing journey into the history of condiments? Uh? No, I 13 00:01:09,520 --> 00:01:11,080 Speaker 1: didn't want to any want to step on you while 14 00:01:11,080 --> 00:01:13,840 Speaker 1: you're talking there, man, Um, you're you're noal, I'm Ben 15 00:01:14,040 --> 00:01:17,240 Speaker 1: and you you don't dig the phrase cut the mustard? Well, 16 00:01:17,280 --> 00:01:20,039 Speaker 1: first of all, I find it perplexing. Um mustard is 17 00:01:20,080 --> 00:01:24,039 Speaker 1: not something one typically cuts. Also, I just it makes 18 00:01:24,080 --> 00:01:26,720 Speaker 1: me think of like a euphemism for farting for some reason. 19 00:01:26,760 --> 00:01:30,400 Speaker 1: I don't know why. Uh, And it's just the yeah 20 00:01:30,520 --> 00:01:32,600 Speaker 1: sure right now one not only will care for either, 21 00:01:32,880 --> 00:01:35,560 Speaker 1: but cut the mustard to me is it's inexplicable use 22 00:01:35,640 --> 00:01:38,440 Speaker 1: one spreads mustard if that and that's only the fancy 23 00:01:38,520 --> 00:01:40,720 Speaker 1: kind that comes in a jar. I just don't know 24 00:01:41,040 --> 00:01:44,200 Speaker 1: win someone would have an occasion to cut mustard, or 25 00:01:44,240 --> 00:01:46,640 Speaker 1: maybe the mustards too bitters. They need to cut it 26 00:01:46,720 --> 00:01:48,760 Speaker 1: with something to make it taste better. I don't know. 27 00:01:48,800 --> 00:01:52,240 Speaker 1: That's if they're they're talking actually about the mustard plants. 28 00:01:52,440 --> 00:01:57,880 Speaker 1: The property for the condiment is prepared mustard. Uh. That's 29 00:01:57,920 --> 00:02:01,200 Speaker 1: it's so weird because when they're I I agree, it 30 00:02:01,520 --> 00:02:05,960 Speaker 1: doesn't make a ton of sense. Uh here in two 31 00:02:06,520 --> 00:02:09,880 Speaker 1: in this language. But back when it was one of 32 00:02:09,919 --> 00:02:13,400 Speaker 1: the main crops in the United Kingdom, I want to 33 00:02:13,400 --> 00:02:16,639 Speaker 1: say East Anglia. They cut it the way you would 34 00:02:16,639 --> 00:02:20,280 Speaker 1: cut corn with sides. There's Naudio shows nobody to see 35 00:02:20,280 --> 00:02:23,240 Speaker 1: if I'm doing a pretty good sife cutting impersonation. The 36 00:02:23,280 --> 00:02:28,200 Speaker 1: most sinister of farming equipment, the scythe yeah yeah, and 37 00:02:28,840 --> 00:02:32,280 Speaker 1: you know, before we get started, do you guys, where 38 00:02:32,280 --> 00:02:34,920 Speaker 1: are you at on on mustard? The frieze cut the 39 00:02:34,960 --> 00:02:40,600 Speaker 1: mustard aside mustard as a condiment, massive fan massive, even 40 00:02:40,639 --> 00:02:44,320 Speaker 1: the yellow mustard like the French mustard. Sure, why not? 41 00:02:44,400 --> 00:02:46,360 Speaker 1: I mean, yeah, it has its place I like it 42 00:02:46,400 --> 00:02:49,320 Speaker 1: on a French fry or just on a basic burger. 43 00:02:49,480 --> 00:02:51,519 Speaker 1: You know, a lot of like the smash burgers, they'll 44 00:02:51,520 --> 00:02:54,680 Speaker 1: actually cook it with yellow mustard like on top, and 45 00:02:54,720 --> 00:02:58,280 Speaker 1: I think that's absolutely chef's kiss. Yeah, I mean, mustard 46 00:02:58,480 --> 00:03:01,600 Speaker 1: is like pizza. Even when it's it's still pretty darn good. 47 00:03:01,840 --> 00:03:06,320 Speaker 1: I see, Okay, Now, I enjoy a lot of different 48 00:03:06,400 --> 00:03:08,880 Speaker 1: kinds of mustard. Will see, there are many varieties, But 49 00:03:09,680 --> 00:03:14,160 Speaker 1: I've never been a yellow mustard fan, which is part 50 00:03:14,160 --> 00:03:17,760 Speaker 1: of why our ad deal with French yellow mustard fell through. 51 00:03:18,200 --> 00:03:22,160 Speaker 1: You guys are right. I shouldn't have cursed as often 52 00:03:22,400 --> 00:03:26,080 Speaker 1: in that meeting, you know, maybe just maybe just a 53 00:03:26,200 --> 00:03:31,200 Speaker 1: light Pg. Thirteen. Approach to Disagreements. Yeah, too many fs 54 00:03:31,200 --> 00:03:34,320 Speaker 1: and Jeff's quite a few, and in the room. I 55 00:03:34,400 --> 00:03:37,680 Speaker 1: understand that mustard is is is a divisive subject. I 56 00:03:37,720 --> 00:03:41,400 Speaker 1: remember being a kid and despising the stuff. I think 57 00:03:41,400 --> 00:03:44,680 Speaker 1: as we grow up, our our our tasting equipment either 58 00:03:44,760 --> 00:03:48,040 Speaker 1: gets a little duller as it also is getting more discerning, 59 00:03:48,080 --> 00:03:51,320 Speaker 1: so we like funky or stuff. That's my theory. Yeah, 60 00:03:51,360 --> 00:03:54,520 Speaker 1: that's part of it, I would say, also, because taste 61 00:03:54,720 --> 00:03:59,120 Speaker 1: is so tied up in other senses, Uh. And because 62 00:03:59,160 --> 00:04:03,520 Speaker 1: taste is tied tied strongly to memory. That's why smells 63 00:04:03,600 --> 00:04:06,320 Speaker 1: bring back memories best. Uh. I think a lot of 64 00:04:06,360 --> 00:04:09,840 Speaker 1: times humans, as they grow and spend more time in 65 00:04:09,880 --> 00:04:13,560 Speaker 1: the world, they end up having these associations that change 66 00:04:13,680 --> 00:04:18,359 Speaker 1: the way they encounter food that would ordinarily gross everybody 67 00:04:18,400 --> 00:04:23,880 Speaker 1: else out. I'm looking at you, parts of Scandinavian cuisine. Uh, 68 00:04:24,400 --> 00:04:27,040 Speaker 1: thank you, Max. So yeah, we're doing We're doing the 69 00:04:27,160 --> 00:04:30,560 Speaker 1: mustard episode part two, and uh, we may be adding 70 00:04:30,560 --> 00:04:34,560 Speaker 1: to the problem when you're talking about divisiveness, because mustard 71 00:04:34,839 --> 00:04:39,279 Speaker 1: is definitely a number two condiment in the United States 72 00:04:39,320 --> 00:04:42,000 Speaker 1: and many parts of the world outside Chicago hot dogs. 73 00:04:42,400 --> 00:04:45,200 Speaker 1: You know, it's like catch up first, or a fish 74 00:04:45,240 --> 00:04:49,320 Speaker 1: sauce or mustard. Yeah, I mean I think I don't. 75 00:04:49,440 --> 00:04:51,760 Speaker 1: I don't think we necessarily slammed catch up in our 76 00:04:51,839 --> 00:04:55,719 Speaker 1: catchup episode. Uh. And I do think it has a place. Uh. 77 00:04:55,760 --> 00:04:58,120 Speaker 1: You know, it hasn't had as a reason to exist. 78 00:04:58,200 --> 00:05:00,760 Speaker 1: But to me, it's just kind of it's the most 79 00:05:00,839 --> 00:05:03,680 Speaker 1: basic condiment of all time. And I'd love to try 80 00:05:03,720 --> 00:05:06,760 Speaker 1: some of these uh more bespoke catchups that you mentioned, Ben, 81 00:05:06,839 --> 00:05:09,960 Speaker 1: But mustard, to me, it's just a smart gus bark 82 00:05:10,080 --> 00:05:12,960 Speaker 1: of of of possibilities and flavor choices. You know, you've 83 00:05:12,960 --> 00:05:16,920 Speaker 1: got your stone ground, you got your beer mustard, you 84 00:05:17,080 --> 00:05:19,600 Speaker 1: got your dijon, and you got your honey dijon. I 85 00:05:19,600 --> 00:05:21,479 Speaker 1: means it's just you know, it's it's it's a no 86 00:05:21,600 --> 00:05:24,760 Speaker 1: contest for me. It's just an absolute culinary delight. You 87 00:05:24,800 --> 00:05:28,800 Speaker 1: can use it, you know, coda, roast in it, you know, um, 88 00:05:28,960 --> 00:05:31,080 Speaker 1: so many things to do with mustard. It just really 89 00:05:31,200 --> 00:05:34,760 Speaker 1: is a fabulous ingredient. And con I think it. I 90 00:05:34,800 --> 00:05:39,360 Speaker 1: think it. It exceeds the label of mere condiment. You know, yeah, 91 00:05:39,400 --> 00:05:42,520 Speaker 1: it's definitely an ingredient. I I've got some great seafood 92 00:05:42,520 --> 00:05:45,640 Speaker 1: dishes in my rotation that I use mustard with. Uh, 93 00:05:45,720 --> 00:05:50,120 Speaker 1: and ye of little faith, believe me. Just come to Atlanta. 94 00:05:50,320 --> 00:05:52,960 Speaker 1: I'll cook one for you if you want. But the 95 00:05:53,000 --> 00:05:55,560 Speaker 1: thing is mustard. If you you might love it, you 96 00:05:55,680 --> 00:05:59,279 Speaker 1: might hate it, but you've tried it. According to the 97 00:05:59,320 --> 00:06:04,000 Speaker 1: Simmons Now Consumer Survey, out of the thirty one point 98 00:06:04,080 --> 00:06:07,559 Speaker 1: nine million people living in this country in the US, 99 00:06:08,480 --> 00:06:13,720 Speaker 1: more than two eighty six million use mustard every single year. 100 00:06:14,040 --> 00:06:16,640 Speaker 1: It's a big deal. Not all mustards are the same 101 00:06:16,800 --> 00:06:20,640 Speaker 1: it's like saying, all people do this, right. Uh, there 102 00:06:20,720 --> 00:06:24,800 Speaker 1: are varieties of mustard that are incredibly different from the 103 00:06:24,880 --> 00:06:27,960 Speaker 1: stuff to the shelf stable stuff you will find in 104 00:06:28,000 --> 00:06:32,279 Speaker 1: your grocery store. And I would pause it that Ketchup 105 00:06:32,640 --> 00:06:35,880 Speaker 1: could have done the same, but it's been so homogenized. 106 00:06:35,920 --> 00:06:41,560 Speaker 1: The thing is, um mustard story is very, very different. 107 00:06:41,800 --> 00:06:47,080 Speaker 1: And uh, if you hate mustard, hopefully this will redeem 108 00:06:47,120 --> 00:06:50,360 Speaker 1: the concept for you a little bit, because because where 109 00:06:50,480 --> 00:06:55,600 Speaker 1: Ketchup is almost like describing a process with vinegar and tomatoes, 110 00:06:56,680 --> 00:07:01,680 Speaker 1: mustard is a real thing. Mustard is a plant. It's 111 00:07:01,920 --> 00:07:06,680 Speaker 1: several different plants. That's exactly right. Uh. Mustard is in 112 00:07:06,760 --> 00:07:09,760 Speaker 1: fact much more of an umbrella term than people might 113 00:07:09,760 --> 00:07:12,640 Speaker 1: think referring to again, we've talked about, you know, all 114 00:07:12,680 --> 00:07:15,640 Speaker 1: of the varieties of mustard, but also there are a 115 00:07:15,760 --> 00:07:19,120 Speaker 1: variety of plants that these uh, these come from. We 116 00:07:19,160 --> 00:07:23,240 Speaker 1: know about at least forty species of mustard plants um, 117 00:07:23,320 --> 00:07:27,200 Speaker 1: and I think the most popular is actually one called 118 00:07:27,320 --> 00:07:31,360 Speaker 1: black mustard or Brassica nigra, which originated in the Middle 119 00:07:31,360 --> 00:07:35,600 Speaker 1: East and Asia minor. There's also brown Indian mustard from 120 00:07:35,600 --> 00:07:41,760 Speaker 1: the Himalayas, known as Brassica juncia uh and white uh 121 00:07:41,840 --> 00:07:49,560 Speaker 1: slash yellow mustard brassica hirta and that's from the Mediterranean basin. Yeah, 122 00:07:49,720 --> 00:07:53,440 Speaker 1: and I think for a lot of people were some 123 00:07:53,560 --> 00:07:56,360 Speaker 1: of us may have paused when we heard the phrase 124 00:07:56,760 --> 00:08:00,520 Speaker 1: black mustard unless you're a big mustard and that might 125 00:08:00,560 --> 00:08:04,000 Speaker 1: be a little unfamiliar. This is popular, as you said, 126 00:08:04,000 --> 00:08:07,560 Speaker 1: nor in the Middle East and Asia minor, but you're 127 00:08:07,600 --> 00:08:09,720 Speaker 1: not gonna see it as much in the West because 128 00:08:09,760 --> 00:08:13,040 Speaker 1: this stuff still needs to be harvested by hands, so 129 00:08:13,080 --> 00:08:16,760 Speaker 1: it's a little more expensive. If you look at the 130 00:08:17,240 --> 00:08:21,400 Speaker 1: humble mustard plant, it looks kind of like, yeah, it's 131 00:08:21,480 --> 00:08:24,080 Speaker 1: kind of like a shrub. You would think, what you know, 132 00:08:24,240 --> 00:08:27,360 Speaker 1: very TLC. I don't want no shrubs, uh. But it's 133 00:08:27,400 --> 00:08:30,800 Speaker 1: in the same family as broccoli, brussels sprouts, kale called 134 00:08:30,880 --> 00:08:34,679 Speaker 1: Robbie collar green's their cousins basically, so all parts of 135 00:08:34,679 --> 00:08:38,840 Speaker 1: the mustard plants are edible. But if you're talking about 136 00:08:38,880 --> 00:08:42,720 Speaker 1: the condiment, which is called prepared mustard, very boy scout, 137 00:08:44,200 --> 00:08:47,000 Speaker 1: then we're really talking about the seeds. Yeah, I mean, 138 00:08:47,120 --> 00:08:50,640 Speaker 1: honestly accurate or not. The image that I have in 139 00:08:50,679 --> 00:08:53,800 Speaker 1: my mind is sort of the harvesting of poppies to 140 00:08:53,920 --> 00:08:59,080 Speaker 1: make you know, drugs on their own, not much you 141 00:08:59,080 --> 00:09:01,240 Speaker 1: can do with it. But when a process correctly or 142 00:09:01,320 --> 00:09:04,880 Speaker 1: like coca, you know, um that it requires that that 143 00:09:05,000 --> 00:09:07,599 Speaker 1: extra step to get it to the to the desired 144 00:09:08,040 --> 00:09:10,640 Speaker 1: end result. No, this is a family show, but I 145 00:09:10,640 --> 00:09:17,840 Speaker 1: gotta say, I'm just so fascinated by the anonymous people 146 00:09:17,920 --> 00:09:22,280 Speaker 1: throughout history who figured out very specific preparations of vegetables, 147 00:09:22,360 --> 00:09:26,120 Speaker 1: like how many people died over the over the poppies 148 00:09:26,240 --> 00:09:29,720 Speaker 1: until someone said, let's put it on a bagel. You know, 149 00:09:29,800 --> 00:09:33,200 Speaker 1: how did they meet the bagel guy uh or bagel person? 150 00:09:33,760 --> 00:09:35,360 Speaker 1: I think I can't remember the exact quote, but I 151 00:09:35,360 --> 00:09:38,520 Speaker 1: think it's n as Hemingway who said very brave was 152 00:09:38,600 --> 00:09:42,400 Speaker 1: the man who first ate an oyster? Yes, yeah, and 153 00:09:42,679 --> 00:09:47,559 Speaker 1: very very brave are people who go foraging for wild mushrooms. 154 00:09:47,679 --> 00:09:52,000 Speaker 1: Do not do so unless you have an expert with you. Yeah, exactly, 155 00:09:52,120 --> 00:09:55,080 Speaker 1: don't just watch you do video. But there is a 156 00:09:55,120 --> 00:09:57,080 Speaker 1: really cool mushroom guy. I think his name is like 157 00:09:57,360 --> 00:10:00,320 Speaker 1: Paul Steinmetz or something like that. He's a he's in 158 00:10:00,400 --> 00:10:03,880 Speaker 1: that documentary Fantastic Fungi. Um. But he's a great follow 159 00:10:03,920 --> 00:10:06,520 Speaker 1: on Instagram if you're interested in foraging and just you know, 160 00:10:07,200 --> 00:10:09,240 Speaker 1: see he doesn't just pick the ones that make your 161 00:10:09,240 --> 00:10:11,280 Speaker 1: trip balls like he's all about it. Oh, he's an 162 00:10:11,280 --> 00:10:16,280 Speaker 1: equal opportunity mustroom enthusiasts. But yeah, no, the process is key, 163 00:10:16,440 --> 00:10:20,920 Speaker 1: right yeah. Yeah. You start with the seeds of the plants. 164 00:10:21,080 --> 00:10:24,320 Speaker 1: And you know if, um, if you're one of those 165 00:10:24,320 --> 00:10:27,720 Speaker 1: people like me who has a cartoonist spice rack, then 166 00:10:27,760 --> 00:10:31,559 Speaker 1: you probably have mustard seeds in a little plastic container. 167 00:10:31,800 --> 00:10:34,400 Speaker 1: Would you pound those with a mortar and pestel bend 168 00:10:34,520 --> 00:10:37,800 Speaker 1: or what would you use those? I've actually don't have 169 00:10:38,080 --> 00:10:42,440 Speaker 1: mustard seeds. Yeah, I'll I typically will will pound them 170 00:10:42,880 --> 00:10:47,760 Speaker 1: to create a powder form. It's it doesn't have that 171 00:10:47,760 --> 00:10:54,200 Speaker 1: that very specific pungent nature until the seeds are cracked 172 00:10:54,200 --> 00:10:56,560 Speaker 1: and mixed with some sort of liquid. If you're in 173 00:10:56,600 --> 00:11:01,440 Speaker 1: the United Kingdom, you're more likely to find mustard, right, um, 174 00:11:01,640 --> 00:11:04,800 Speaker 1: or it's easier to find it. Also might be an 175 00:11:05,040 --> 00:11:08,960 Speaker 1: ingredient in like a massala, a garam masala. Perhaps if 176 00:11:08,960 --> 00:11:12,000 Speaker 1: you're making a spice blend uh and toasting it you 177 00:11:12,000 --> 00:11:13,800 Speaker 1: know in the pan, you might you might do that 178 00:11:13,840 --> 00:11:15,760 Speaker 1: and then if you toast them hole in the pan, 179 00:11:16,280 --> 00:11:18,080 Speaker 1: you gotta be careful with the heat and the type 180 00:11:18,080 --> 00:11:20,040 Speaker 1: of oil you use, but they will start to kind 181 00:11:20,040 --> 00:11:23,400 Speaker 1: of pop and like crackle. It's really fun. Yeah yeah. 182 00:11:23,679 --> 00:11:28,520 Speaker 1: And also you might find it in some pretentious cocktails. 183 00:11:28,760 --> 00:11:31,640 Speaker 1: I don't know. I just imagine mixology is going crazy, 184 00:11:32,160 --> 00:11:35,560 Speaker 1: like on the rim, right right. I call this the 185 00:11:35,640 --> 00:11:39,839 Speaker 1: kernel mustard old fashioned anyway. Uh so you can eat 186 00:11:40,440 --> 00:11:45,800 Speaker 1: a freaking study. So you can eat the leaves mustard greens, 187 00:11:45,920 --> 00:11:50,319 Speaker 1: those are great. You can eat some of the stems, 188 00:11:50,320 --> 00:11:54,480 Speaker 1: just fresh. And we know, you know, mustard greens were 189 00:11:54,480 --> 00:11:57,079 Speaker 1: based in the south of the US, so we know 190 00:11:57,320 --> 00:12:01,080 Speaker 1: that mustard greens are in ham for in soups and 191 00:12:01,160 --> 00:12:05,000 Speaker 1: stews and smil collards. But yeah, they don't taste mustard 192 00:12:05,080 --> 00:12:07,760 Speaker 1: e though I wouldn't say right not not no, No, 193 00:12:07,800 --> 00:12:09,520 Speaker 1: they have a they have a little bit of a bite, 194 00:12:09,559 --> 00:12:11,760 Speaker 1: but they're they're not messing with the seeds. If you 195 00:12:11,840 --> 00:12:15,400 Speaker 1: want prepared mustard the condiment, you want the seeds. You 196 00:12:15,400 --> 00:12:18,319 Speaker 1: can also make an oil out of the seeds, mustard oil, 197 00:12:18,400 --> 00:12:21,880 Speaker 1: which I've never done, which is a big ingredient in mustardo. 198 00:12:22,040 --> 00:12:26,079 Speaker 1: The most infamous condiment here on ridiculous history, and that's 199 00:12:26,120 --> 00:12:29,320 Speaker 1: the one with like the weird gelatinous like fruit cocktails, 200 00:12:29,360 --> 00:12:32,240 Speaker 1: stuff in it kind of very unappealing. You guys, ever 201 00:12:32,240 --> 00:12:34,320 Speaker 1: seen something that gets so moldy it starts turning into 202 00:12:34,360 --> 00:12:38,000 Speaker 1: like goo. That's what Masta looks like. Yeah, it's not cute. 203 00:12:38,240 --> 00:12:42,360 Speaker 1: It's that gross slime film that's see through. It's m 204 00:12:42,440 --> 00:12:49,480 Speaker 1: O S T A R d as um. Yeah, candy 205 00:12:49,559 --> 00:12:52,560 Speaker 1: fruit and a mustard flavored syrup. So you know, go 206 00:12:52,640 --> 00:12:56,000 Speaker 1: your own way, Italy, but I I would probably try 207 00:12:56,040 --> 00:12:58,679 Speaker 1: it at some point. So no, we know this thing 208 00:12:58,679 --> 00:13:02,079 Speaker 1: has been around. It grows wild, right, Uh, it's not 209 00:13:02,360 --> 00:13:06,120 Speaker 1: a pain to find this stuff. So how long have 210 00:13:06,200 --> 00:13:14,920 Speaker 1: people have been messing with mustard? It's a good question. 211 00:13:14,960 --> 00:13:20,439 Speaker 1: Then it really does go back back back into antiquity. Um, 212 00:13:20,480 --> 00:13:24,480 Speaker 1: it's it's again relatively easy to harvest. Mustard seeds have 213 00:13:24,600 --> 00:13:28,640 Speaker 1: been found in stone age settlements or whatever you wanna 214 00:13:28,679 --> 00:13:33,400 Speaker 1: call them, you know, communities. I guess mustard does grow wild, 215 00:13:34,160 --> 00:13:36,040 Speaker 1: which is a big deal. You know, people are literally 216 00:13:36,080 --> 00:13:39,280 Speaker 1: working with what they can see, you know, above the surface. 217 00:13:39,280 --> 00:13:42,040 Speaker 1: Don't there's don't have even the tools yet to dig 218 00:13:42,080 --> 00:13:45,439 Speaker 1: deeper to do any kind of you know, more advanced cultivation. 219 00:13:46,040 --> 00:13:48,880 Speaker 1: There's a lot of food. Historians believe uh that it 220 00:13:48,960 --> 00:13:53,120 Speaker 1: was in fact first um cultivated in India around three 221 00:13:53,200 --> 00:13:57,880 Speaker 1: thousand BC. And mustard seed is actually mentioned in in 222 00:13:57,960 --> 00:14:02,839 Speaker 1: the Bible, um because Hebrews used mustard for cooking. In 223 00:14:02,920 --> 00:14:06,439 Speaker 1: Abraham Um, there's a passage where it says he served 224 00:14:06,920 --> 00:14:10,800 Speaker 1: cow tongue with mustard, which is actually something you could 225 00:14:10,800 --> 00:14:14,480 Speaker 1: still get at a delhi. You know, tongue is still 226 00:14:14,520 --> 00:14:17,120 Speaker 1: on a thing. And Uh, he probably eat it on 227 00:14:17,200 --> 00:14:22,320 Speaker 1: some rye bread with a nice bit of spicy brown mustard. Yep, 228 00:14:22,400 --> 00:14:27,280 Speaker 1: yep and Uh. During the Sumar period of Mesopotamia, we 229 00:14:27,320 --> 00:14:30,720 Speaker 1: know that Samarians would grind mustard seed into a paste 230 00:14:31,080 --> 00:14:34,560 Speaker 1: and they would mix it with the juice of unripe grapes, 231 00:14:34,640 --> 00:14:38,440 Speaker 1: which is very jus. Uh, this is very acidic. This 232 00:14:38,560 --> 00:14:42,680 Speaker 1: also plays into the name of mustard as as we 233 00:14:42,760 --> 00:14:46,920 Speaker 1: might get to later. Uh. And this is neat because 234 00:14:47,040 --> 00:14:52,720 Speaker 1: historians know this about Mesopotamia. They since they entered this 235 00:14:52,800 --> 00:14:57,080 Speaker 1: agricultural age and they were farming mustard and creating seeds, 236 00:14:57,400 --> 00:15:01,120 Speaker 1: it led to an economic surplus that allowed them to 237 00:15:01,320 --> 00:15:06,600 Speaker 1: create an urban environment. So in that case, mustard kind 238 00:15:06,640 --> 00:15:11,520 Speaker 1: of helped make cities. Wow, who knew from such a 239 00:15:11,560 --> 00:15:17,440 Speaker 1: tiny seed could flow civilization. Um. And the ancient Egyptians 240 00:15:18,040 --> 00:15:21,320 Speaker 1: seems to follow suit here. They were huge mustard heads 241 00:15:21,440 --> 00:15:26,800 Speaker 1: as well. UM Archaeologists have found mustard seeds among you know, 242 00:15:26,920 --> 00:15:32,440 Speaker 1: the posthumous belongings of various great kings of this era, 243 00:15:32,480 --> 00:15:37,240 Speaker 1: including um, you know, the crowd favorite tooton Common. Yeah. Yeah. 244 00:15:37,320 --> 00:15:41,360 Speaker 1: The Greeks also followed up. They used mustard as a spice, 245 00:15:41,600 --> 00:15:47,400 Speaker 1: and they also used it as a medicine ancient ut. Yeah, 246 00:15:47,440 --> 00:15:50,200 Speaker 1: and they had all kinds of ideas about what it 247 00:15:50,480 --> 00:15:52,560 Speaker 1: what it could cure, and how you would need to 248 00:15:52,640 --> 00:15:56,840 Speaker 1: process the mustard and apply it, right. I like poultice. 249 00:15:57,160 --> 00:16:00,120 Speaker 1: Poultices are so fascinating to me. I don't think a 250 00:16:00,160 --> 00:16:02,560 Speaker 1: lot of people know about them because you don't get 251 00:16:02,600 --> 00:16:06,320 Speaker 1: here about them being used often. But they're so weird 252 00:16:06,840 --> 00:16:09,480 Speaker 1: becausal They have like grass and stuff in them. Yeah, 253 00:16:09,520 --> 00:16:13,280 Speaker 1: and they're just like this damp coggloberation that gets gets 254 00:16:13,280 --> 00:16:15,960 Speaker 1: sort of blocked on you. It's like a schmir you know, 255 00:16:16,040 --> 00:16:19,000 Speaker 1: for the body. It's so much worse. It's gunky, that's 256 00:16:19,040 --> 00:16:22,240 Speaker 1: what it is. It's medicinal gunk. But it also just 257 00:16:22,320 --> 00:16:25,360 Speaker 1: kind of plugs up the wounds to it. It it 258 00:16:25,360 --> 00:16:28,480 Speaker 1: it has something medicinal in it, but it also largely 259 00:16:28,600 --> 00:16:32,280 Speaker 1: is just kind of a low tech bandage, right right. 260 00:16:32,400 --> 00:16:36,360 Speaker 1: And I have seen poultice is applied for a number 261 00:16:36,400 --> 00:16:39,400 Speaker 1: of things, and I've always thought just a little squeaked out. 262 00:16:39,400 --> 00:16:43,200 Speaker 1: I've always thought, well, it's not me at least. Uh 263 00:16:43,400 --> 00:16:46,960 Speaker 1: um okay, So the biggest uh, some of the biggest 264 00:16:46,960 --> 00:16:52,560 Speaker 1: try hards in Mediterranean history. The Romans also emulated the 265 00:16:52,560 --> 00:16:55,600 Speaker 1: Greeks here, like they did with basically everything. You're not 266 00:16:55,640 --> 00:17:00,320 Speaker 1: fooling us guys. Uh. They they said, the Greeks use 267 00:17:00,440 --> 00:17:03,480 Speaker 1: mustard as food and medicine, and so do we. And 268 00:17:03,520 --> 00:17:07,680 Speaker 1: the Romans said it was a cure for even more stuff. Uh. 269 00:17:07,720 --> 00:17:10,520 Speaker 1: Do you have a snake bite gets some mustard? Got 270 00:17:10,720 --> 00:17:16,359 Speaker 1: bonny plague? Mustard? Up, you're hysterical, somebody get this nuts 271 00:17:16,359 --> 00:17:19,680 Speaker 1: so some mustard. Uh. It didn't work, by the way, 272 00:17:19,720 --> 00:17:22,959 Speaker 1: in either any of those three cases. But you had 273 00:17:22,960 --> 00:17:26,399 Speaker 1: a nice sandwich, uh, you know, on the way with 274 00:17:26,480 --> 00:17:31,480 Speaker 1: your plague. Absolutely he could do you know, double dip, Yeah, 275 00:17:31,840 --> 00:17:35,560 Speaker 1: a little flatbread. I like, maybe that's the accidental discovery. 276 00:17:35,840 --> 00:17:38,080 Speaker 1: Someone's like, hey, what happened to all those plague victims. 277 00:17:38,320 --> 00:17:43,600 Speaker 1: Well they passed away. But I have a sandwich that 278 00:17:43,800 --> 00:17:46,240 Speaker 1: I think is gonna blow your mind. My man, dear 279 00:17:46,280 --> 00:17:51,240 Speaker 1: sweet lord, this has ventured into the disgusting. I'm okay 280 00:17:51,280 --> 00:17:53,760 Speaker 1: with That's okay, we can we can venture in that direction. 281 00:17:54,000 --> 00:17:57,520 Speaker 1: You're ridiculous history from time to time. Um. But yeah, 282 00:17:57,560 --> 00:17:59,520 Speaker 1: so what do we We've been through the Egyptians, we've 283 00:17:59,520 --> 00:18:03,400 Speaker 1: got the Omens. We're about to get into more modern mustard. 284 00:18:03,440 --> 00:18:06,080 Speaker 1: But first, let's let's take a little trip to the 285 00:18:06,119 --> 00:18:10,440 Speaker 1: north of France, um, where monks were messing with mustard 286 00:18:10,680 --> 00:18:14,880 Speaker 1: by the ninth century, and monasteries. Mustard was actually creating 287 00:18:15,240 --> 00:18:19,640 Speaker 1: a pretty sizeable income stream for these monasteries. Uh. And 288 00:18:19,880 --> 00:18:23,440 Speaker 1: the word itself, mustard is thought to have originated from 289 00:18:23,520 --> 00:18:30,400 Speaker 1: the word musto or grape must which is young, unfermented 290 00:18:30,520 --> 00:18:34,679 Speaker 1: wine mixed with ground mustard seeds by the French monks. 291 00:18:34,680 --> 00:18:38,439 Speaker 1: Those crazy monks a drink just about anything. They had 292 00:18:38,480 --> 00:18:40,840 Speaker 1: a lot of time. They had a lot of time, 293 00:18:40,960 --> 00:18:46,439 Speaker 1: and it's like it's kind of like all its spicy grape. Uh, 294 00:18:48,200 --> 00:18:52,160 Speaker 1: p's my favorite soda flavors. Oh God, I hate grapes. 295 00:18:52,200 --> 00:18:54,960 Speaker 1: So to say that's more for you man. Whenever I 296 00:18:55,000 --> 00:18:58,480 Speaker 1: find no spicy grape, I only like soda that only 297 00:18:58,520 --> 00:19:01,560 Speaker 1: exists in my mind. Have you ever had muscadine wine? 298 00:19:01,760 --> 00:19:05,720 Speaker 1: It's very big in parts of it's super sweet, so 299 00:19:05,760 --> 00:19:10,560 Speaker 1: sweet and gross muscato. Have you ever accidentally thought you 300 00:19:10,600 --> 00:19:12,560 Speaker 1: were buying a white wine and then got at home 301 00:19:12,600 --> 00:19:15,879 Speaker 1: only to realize that it was muscato? Only once? Yeah, 302 00:19:16,119 --> 00:19:20,320 Speaker 1: never again, never again, ever again? Also undrinkable. What's that 303 00:19:20,440 --> 00:19:23,560 Speaker 1: other stuff? Prosecco? No thanks, I'm okay with prosecco. That 304 00:19:24,200 --> 00:19:30,200 Speaker 1: cute growing spugliato with prosecco in it. Well, maybe if 305 00:19:30,240 --> 00:19:33,399 Speaker 1: we put some mustard on the rim. Uh, so that 306 00:19:33,440 --> 00:19:38,960 Speaker 1: sounds put some mustard on the rim sounds like yeah, yeah, 307 00:19:39,080 --> 00:19:42,280 Speaker 1: mustard up the rim. Maybe. Yeah, No, we're doing that. Now. 308 00:19:42,359 --> 00:19:45,080 Speaker 1: That's gonna be a thing we say. We're gonna say 309 00:19:45,119 --> 00:19:50,560 Speaker 1: that outside of this show. We'll be like, Max really 310 00:19:50,600 --> 00:19:53,200 Speaker 1: puts some mustard on the rim? Here, Ben, you're gonna 311 00:19:53,200 --> 00:19:55,959 Speaker 1: make me beef. You keep talking that way, because we 312 00:19:55,960 --> 00:19:59,800 Speaker 1: were always beef and so uh prepared mustard. Yeah, you 313 00:20:00,080 --> 00:20:04,840 Speaker 1: nailed it, man. So um. The Romans right famously a 314 00:20:04,880 --> 00:20:09,680 Speaker 1: bunch of try herds. Uh. They take mustard technology and 315 00:20:09,720 --> 00:20:12,640 Speaker 1: their knowledge of it to northern France. The monks gets 316 00:20:12,680 --> 00:20:16,639 Speaker 1: super down and that's why prepared mustard, the condiment as 317 00:20:16,680 --> 00:20:22,199 Speaker 1: we know it, begins in Dijon, France in the century 318 00:20:22,320 --> 00:20:26,280 Speaker 1: and it's thanks to a pope. Now peak behind the curtain, 319 00:20:26,400 --> 00:20:28,520 Speaker 1: folks in the back of the kitchen where we cook 320 00:20:28,560 --> 00:20:33,240 Speaker 1: all these podcasts. Earlier today, Matt Noel, our good friend 321 00:20:33,240 --> 00:20:37,439 Speaker 1: Matt Frederick and I talked about another pope who changed 322 00:20:37,480 --> 00:20:41,080 Speaker 1: the world, a guy named Greg Greg. He's the reason 323 00:20:41,160 --> 00:20:46,199 Speaker 1: we have the current calendar. Yeah, there's another guy, Pope, 324 00:20:46,320 --> 00:20:51,520 Speaker 1: John twenty two of Avignon. Uh yeah, Jay Dook who 325 00:20:51,680 --> 00:20:59,199 Speaker 1: um yeah, old old Jacks himself. Uh. He really popularized 326 00:20:59,320 --> 00:21:03,000 Speaker 1: mustard and fact he remains famous in history because in 327 00:21:03,480 --> 00:21:07,800 Speaker 1: addition to being pope, he made up a job for 328 00:21:07,960 --> 00:21:10,600 Speaker 1: someone to supply him with mustard. I don't think people 329 00:21:10,760 --> 00:21:14,440 Speaker 1: understand pope's were at the level of a list celebrities 330 00:21:14,680 --> 00:21:20,480 Speaker 1: or athletes or musicians in their day. They had entourages, 331 00:21:20,880 --> 00:21:22,840 Speaker 1: just like how you know Snoop Dogg has a guy 332 00:21:22,840 --> 00:21:27,000 Speaker 1: who's in charge of snacks, the blood and a blood roller, 333 00:21:27,119 --> 00:21:29,840 Speaker 1: and just the blood roller, that's all he does. He 334 00:21:29,920 --> 00:21:32,040 Speaker 1: doesn't even get the he doesn't even get the stuff 335 00:21:32,080 --> 00:21:34,800 Speaker 1: that goes in the bloods. He's just the roll guy. 336 00:21:35,400 --> 00:21:39,280 Speaker 1: But but so believe it or not, folks, Pope John 337 00:21:39,960 --> 00:21:46,560 Speaker 1: twenty two, he made up a job to hire his 338 00:21:47,400 --> 00:21:52,720 Speaker 1: no account nephew to be the grand uh mut a 339 00:21:52,840 --> 00:21:58,280 Speaker 1: Moosta the mustard boy. That's a cool title. It's sort 340 00:21:58,280 --> 00:22:02,760 Speaker 1: of like a Somalia, I guess, but specifically for mustard. Yeah, 341 00:22:03,119 --> 00:22:07,439 Speaker 1: just mustard. And this gave this gave rise to uh 342 00:22:07,680 --> 00:22:12,560 Speaker 1: something that to an idiom, apparently a turner phrase in 343 00:22:12,680 --> 00:22:15,640 Speaker 1: French that I was unaware of. Have you ever heard 344 00:22:15,640 --> 00:22:18,880 Speaker 1: of this one man? No? No, but Max is making 345 00:22:18,880 --> 00:22:20,840 Speaker 1: a face and then we all know Max is a 346 00:22:20,840 --> 00:22:25,919 Speaker 1: is a lifelong mustard enthusiast. Have you heard of the mustardier? No? 347 00:22:26,040 --> 00:22:29,640 Speaker 1: I have not. Now I have something to aspire towards, though, Yeah, 348 00:22:29,680 --> 00:22:32,720 Speaker 1: what are we doing? Was? Can you can you be 349 00:22:32,840 --> 00:22:36,920 Speaker 1: a self proclaimed mustardier or is it like a certification 350 00:22:37,080 --> 00:22:39,520 Speaker 1: you gotta go to? And is this a position that 351 00:22:39,600 --> 00:22:42,680 Speaker 1: still exists today? I have so many questions. Yeah, I 352 00:22:42,760 --> 00:22:45,720 Speaker 1: don't think it still exists today. There are people who 353 00:22:45,720 --> 00:22:48,840 Speaker 1: specialize in making mustard and that's you know what they 354 00:22:48,880 --> 00:22:54,600 Speaker 1: do from uh wake to sleep. But I don't think 355 00:22:54,720 --> 00:23:00,560 Speaker 1: there is a grand mustard maker for the pope right now. 356 00:23:00,920 --> 00:23:04,919 Speaker 1: If there is, then we stand corrected. And dude, we 357 00:23:04,920 --> 00:23:08,879 Speaker 1: should hang out. We have so many questions. I heard this, Uh, 358 00:23:08,960 --> 00:23:11,440 Speaker 1: this came from a place called the Good Life France 359 00:23:11,520 --> 00:23:17,240 Speaker 1: dot com, a neat little article where wherein they say 360 00:23:17,359 --> 00:23:21,399 Speaker 1: there was a popular expression that translates to he thinks 361 00:23:21,480 --> 00:23:26,119 Speaker 1: himself the Pope's head mustard maker anytime someone is conceded, 362 00:23:26,119 --> 00:23:31,240 Speaker 1: and foolish French speakers tell us, if you've ever heard that, 363 00:23:31,320 --> 00:23:37,040 Speaker 1: what would that be secri? I don't know, man, but 364 00:23:37,040 --> 00:23:41,080 Speaker 1: that's sounded I was. I'm convinced. Well, I think we 365 00:23:41,160 --> 00:23:43,520 Speaker 1: hold on to put some mustard on the rim that 366 00:23:43,600 --> 00:23:50,760 Speaker 1: might be ours that's really going hard in the paint. Well, yeah, 367 00:23:50,960 --> 00:23:54,040 Speaker 1: people have said put some English on it, or put 368 00:23:54,080 --> 00:23:58,160 Speaker 1: some mustard on, put on it, put some stink on it. Yeah. 369 00:23:58,200 --> 00:24:01,240 Speaker 1: I love this language. Alright, fine, it's fun, it's fun time. 370 00:24:01,320 --> 00:24:03,240 Speaker 1: But so but but you know, but but again to 371 00:24:03,240 --> 00:24:06,399 Speaker 1: to my previous, uh sort of silly question about mustardier 372 00:24:06,520 --> 00:24:09,000 Speaker 1: being a thing, there obviously are like master like like 373 00:24:09,080 --> 00:24:11,760 Speaker 1: you have a master brewer. You know, you have someone 374 00:24:11,800 --> 00:24:14,720 Speaker 1: who's like a mustard boy, you know, or a mustard 375 00:24:15,359 --> 00:24:21,520 Speaker 1: experts you know. Yeah. Yeah. The the kings of France 376 00:24:21,600 --> 00:24:27,720 Speaker 1: had their own mustard makers, and one guy, Louis to 377 00:24:28,240 --> 00:24:32,160 Speaker 1: Louis the eleventh, kept his own pot of mustard because 378 00:24:32,200 --> 00:24:34,920 Speaker 1: he used to be in pots. It still is, right, 379 00:24:35,000 --> 00:24:39,320 Speaker 1: especially the fancy stuff we all know. Uh, he always 380 00:24:39,400 --> 00:24:41,399 Speaker 1: kept that thing on him. He had his pot of 381 00:24:41,480 --> 00:24:45,960 Speaker 1: mustard with him all the time so that if he 382 00:24:46,200 --> 00:24:49,800 Speaker 1: was visiting people or he had some royal appointment off site, 383 00:24:50,280 --> 00:24:53,240 Speaker 1: he didn't have to put up with inferior mustard. M 384 00:24:54,000 --> 00:24:56,960 Speaker 1: nobody wants inferior mustard. That's like, you know, a cheap 385 00:24:57,000 --> 00:25:02,240 Speaker 1: cup of coffee. Nothing worse. Guys, this damage in one. 386 00:25:02,280 --> 00:25:03,840 Speaker 1: In my head when Ben was reading that, I just 387 00:25:03,960 --> 00:25:06,600 Speaker 1: envisioned him sitting in a room by himself, eating that 388 00:25:06,680 --> 00:25:11,680 Speaker 1: mustard by the spoonful if it's good. And yeah, oh guys, 389 00:25:11,720 --> 00:25:12,960 Speaker 1: by the way, did you hear that the word of 390 00:25:12,960 --> 00:25:18,840 Speaker 1: the year for Websters for Oxford English Dictionary is goblin mode? Yes? 391 00:25:18,960 --> 00:25:23,239 Speaker 1: I did, because yeah it's I I can can I 392 00:25:23,280 --> 00:25:25,520 Speaker 1: can infer what it is. But I've never heard of 393 00:25:25,600 --> 00:25:28,320 Speaker 1: human say that before. Oh yeah, I can figure it out. 394 00:25:28,320 --> 00:25:29,960 Speaker 1: But why is that the word of the year, Like, 395 00:25:30,000 --> 00:25:33,200 Speaker 1: are you kidding? It's a weird one. But I will say, ben, this, 396 00:25:33,200 --> 00:25:36,880 Speaker 1: this image of you in the dark spoon feeding yourself 397 00:25:37,200 --> 00:25:41,400 Speaker 1: gobs of mustard is pure goblin mode for the gobs 398 00:25:41,440 --> 00:25:45,000 Speaker 1: at least, right Uh this, yeah, goblin mode is like 399 00:25:45,040 --> 00:25:47,720 Speaker 1: when you eat fistfuls of shredded cheese and your underwear 400 00:25:47,720 --> 00:25:50,240 Speaker 1: in the middle of the night. You're technically living your 401 00:25:50,240 --> 00:25:53,320 Speaker 1: best life, but you're also a slovenly heathen. You know, 402 00:25:53,720 --> 00:25:56,680 Speaker 1: Come on, you guys, don't don't sit here on air 403 00:25:56,720 --> 00:26:02,320 Speaker 1: and act like that cheese doesn't somehow taste amazing and 404 00:26:02,880 --> 00:26:06,399 Speaker 1: the grunge or the underwear the better than cheese, and 405 00:26:06,560 --> 00:26:11,840 Speaker 1: you wake up with like pieces. It's like a werewolf 406 00:26:11,960 --> 00:26:17,920 Speaker 1: waking up with blood on their body. What is cheese? 407 00:26:18,200 --> 00:26:22,520 Speaker 1: You know? The trail trail leading to the scene of 408 00:26:22,520 --> 00:26:27,960 Speaker 1: the crime, and the cheese cops are coming. Uh so 409 00:26:27,960 --> 00:26:33,800 Speaker 1: so Charlottagne, the historical Charlottagne paid monks to make his 410 00:26:33,920 --> 00:26:40,359 Speaker 1: own personal mustard, and this, um, this is part of 411 00:26:40,359 --> 00:26:42,320 Speaker 1: the reason what we're setting up is part of the 412 00:26:42,320 --> 00:26:46,480 Speaker 1: reason that mustard is so French. I feel like a 413 00:26:47,119 --> 00:26:51,920 Speaker 1: buffoon for never acknowledging that the hints were all there. 414 00:26:52,000 --> 00:26:55,760 Speaker 1: The clues were all there. Famous mustards have French names, dijon, 415 00:26:56,160 --> 00:27:00,400 Speaker 1: grey poupon, you know what I mean, and French. That's 416 00:27:00,440 --> 00:27:02,920 Speaker 1: such an American answer to it. They were just like, 417 00:27:04,600 --> 00:27:06,680 Speaker 1: I think it's is it French or is it Frenches. 418 00:27:06,840 --> 00:27:09,359 Speaker 1: I always thought it was French. Is well, I don't 419 00:27:09,359 --> 00:27:11,360 Speaker 1: mess with it. I told you guys that. Yeah. But then, 420 00:27:11,359 --> 00:27:14,560 Speaker 1: but then there's also French is onions, So I think 421 00:27:14,560 --> 00:27:18,439 Speaker 1: it is. But are they the same ones that make 422 00:27:18,480 --> 00:27:21,760 Speaker 1: the little a little fried onion doodles. I think so. 423 00:27:21,840 --> 00:27:26,280 Speaker 1: I think it's the same company. Okay, interesting, interesting, I 424 00:27:26,280 --> 00:27:29,400 Speaker 1: will get on it. Yes, yes, get on it. Report back. 425 00:27:30,480 --> 00:27:34,600 Speaker 1: It's also keep recording our show. Just do these eight things, man, 426 00:27:34,680 --> 00:27:38,280 Speaker 1: thank you. So this was the signs were all there. 427 00:27:38,880 --> 00:27:42,480 Speaker 1: Mustard in the Western world is very much associated with 428 00:27:42,520 --> 00:27:46,760 Speaker 1: French culture, and it became such a part of it 429 00:27:46,840 --> 00:27:50,840 Speaker 1: that it played a role in folklore. In the days 430 00:27:50,880 --> 00:27:55,440 Speaker 1: of the Middle Ages, people thought if you scatter mustard 431 00:27:55,480 --> 00:27:59,280 Speaker 1: seeds around your house, you ward away evil spirits. They 432 00:27:59,320 --> 00:28:03,520 Speaker 1: also this also goes into India because the first cultivations, 433 00:28:03,560 --> 00:28:05,439 Speaker 1: like you know, as you said in the Indus Valley 434 00:28:05,440 --> 00:28:09,280 Speaker 1: and so on. Um. I read somewhere that once upon 435 00:28:09,320 --> 00:28:12,119 Speaker 1: a time, people in the areas of what's now modern 436 00:28:12,160 --> 00:28:15,600 Speaker 1: day Germany, like women about to get married, would be 437 00:28:15,640 --> 00:28:20,800 Speaker 1: told to so mustard seeds into their dress so that 438 00:28:20,840 --> 00:28:24,320 Speaker 1: they could have dominance in the marriage. Very interesting. I 439 00:28:24,359 --> 00:28:27,640 Speaker 1: like how no, just because we're an audio podcast, everybody, 440 00:28:27,800 --> 00:28:29,760 Speaker 1: I love how I love how Nold, just like you 441 00:28:29,800 --> 00:28:32,639 Speaker 1: had a meaningful nod, like yeah it checks out. Yeah, no, 442 00:28:32,760 --> 00:28:36,280 Speaker 1: I know that. You know, sometimes the visual nod is 443 00:28:36,320 --> 00:28:40,360 Speaker 1: the more uh, the more thinking about reactions, and then 444 00:28:40,360 --> 00:28:44,640 Speaker 1: I have to wait, podcast got to say words. Yeah, yeah, 445 00:28:44,920 --> 00:28:50,000 Speaker 1: sometimes that is go. You know, well, okay, we've all 446 00:28:50,040 --> 00:28:53,080 Speaker 1: heard about English mustard on this side of the pond, 447 00:28:53,240 --> 00:28:57,600 Speaker 1: So how did it become an English thing? Right? Right? Yeah, 448 00:28:57,680 --> 00:28:59,520 Speaker 1: I mean you know, and it really is kind of 449 00:28:59,560 --> 00:29:05,640 Speaker 1: a English staple, you know, like the baked beam, right yeah, right. 450 00:29:06,440 --> 00:29:12,920 Speaker 1: The um. In thirteen nine, there's this book written by 451 00:29:13,080 --> 00:29:17,360 Speaker 1: a royal cook, King Richard, the Seconds Royal Cook. He 452 00:29:17,400 --> 00:29:22,640 Speaker 1: writes a book called the form of Kerry uh, which 453 00:29:22,720 --> 00:29:26,320 Speaker 1: is spelled f o r m E and curry spelled 454 00:29:26,440 --> 00:29:30,240 Speaker 1: c u r y. So maybe it's the form of 455 00:29:30,280 --> 00:29:35,719 Speaker 1: co uh. Anyways, and this guy, this cook is all 456 00:29:35,800 --> 00:29:43,560 Speaker 1: about mustard balls. This reminds me of stoner food. Well yes, 457 00:29:43,640 --> 00:29:46,680 Speaker 1: and also definitely gonna use that as a expletive standard. 458 00:29:46,720 --> 00:29:52,280 Speaker 1: And holy mustard balls. Yeah, there we go. Yeah, what's 459 00:29:52,360 --> 00:29:57,600 Speaker 1: what doth a mustard ball? Uh be? Oh gosh? Okay, yeah, 460 00:29:57,720 --> 00:29:59,680 Speaker 1: I don't know if I I've never tried this. I 461 00:29:59,720 --> 00:30:01,640 Speaker 1: don't know if if you guys would be into it. 462 00:30:01,840 --> 00:30:05,120 Speaker 1: Um all right, you you grind up the mustard seed, 463 00:30:05,200 --> 00:30:07,920 Speaker 1: but you kind of coarsely grind it mortar and pestle. 464 00:30:08,360 --> 00:30:11,520 Speaker 1: You mix it with flour, and then you throw cinnamon 465 00:30:11,560 --> 00:30:14,800 Speaker 1: in it, and you put some kind of water in there. 466 00:30:15,520 --> 00:30:18,880 Speaker 1: You roll it into balls and dry it up, and 467 00:30:19,080 --> 00:30:22,080 Speaker 1: when you need to use it in food, you pour 468 00:30:22,320 --> 00:30:26,880 Speaker 1: wine or vinegar on it and stirred around. Interesting. I 469 00:30:26,920 --> 00:30:30,120 Speaker 1: don't know how I feel about this. I'll take a 470 00:30:30,120 --> 00:30:35,640 Speaker 1: sausage ball, you know. Oh ye, put some mustard powder 471 00:30:35,680 --> 00:30:39,040 Speaker 1: in the sausage ball. I'm down. You know that's open minded. 472 00:30:39,440 --> 00:30:41,600 Speaker 1: I don't know. Yeah, a lot of these like Renaissance 473 00:30:41,640 --> 00:30:45,440 Speaker 1: type foods. Have you ever seen Heston Bloomenthals. I know 474 00:30:45,480 --> 00:30:47,560 Speaker 1: you're familiar with him as a as a as a chef, 475 00:30:47,960 --> 00:30:50,800 Speaker 1: but he makes like he's got a show for a 476 00:30:50,800 --> 00:30:54,720 Speaker 1: while where he would do these like medieval kind of dishes. 477 00:30:54,800 --> 00:30:57,960 Speaker 1: And one of them was like meat fruit, where it 478 00:30:58,040 --> 00:31:01,240 Speaker 1: was like fruit that looked like meat. But yeah, a 479 00:31:01,240 --> 00:31:04,480 Speaker 1: lot of those things from those days were odd. It 480 00:31:04,600 --> 00:31:07,680 Speaker 1: was a big flex. Actually, we should have, uh, Jack 481 00:31:07,760 --> 00:31:12,400 Speaker 1: and Miles back on, because that that's an historical weird flex. 482 00:31:12,480 --> 00:31:16,560 Speaker 1: If you were a member of the aristocracy or royalty, 483 00:31:17,040 --> 00:31:20,320 Speaker 1: you would want your chefs or your cooks they would 484 00:31:20,320 --> 00:31:23,200 Speaker 1: call them at that time, to make food look like 485 00:31:23,320 --> 00:31:28,560 Speaker 1: other food. That was apparently the big flavor. Yeah, exactly. 486 00:31:29,240 --> 00:31:34,680 Speaker 1: So mustard balls, we haven't tried them. I'm not a 487 00:31:34,760 --> 00:31:36,680 Speaker 1: cinnamon guy, so I don't know if they worked for me. 488 00:31:36,760 --> 00:31:43,120 Speaker 1: But tow entire towns became really known for their mustard balls. Uh. 489 00:31:43,160 --> 00:31:45,320 Speaker 1: Some were mixed with horse radish in the case of 490 00:31:45,320 --> 00:31:50,880 Speaker 1: the town of Tewkesbury. Uh. And those the mustard balls 491 00:31:50,880 --> 00:31:55,680 Speaker 1: from that town were even mentioned in the work of Shakespeare. 492 00:31:56,440 --> 00:31:59,200 Speaker 1: In part two of his play King Henry the Fourth, 493 00:31:59,760 --> 00:32:02,680 Speaker 1: they talk about mustard balls. It's a blink and you 494 00:32:02,720 --> 00:32:07,200 Speaker 1: miss it moment, but there you go. Old Billy Shakes 495 00:32:07,320 --> 00:32:10,880 Speaker 1: was was pretty tuned into the pop cultural stuff of 496 00:32:10,960 --> 00:32:13,160 Speaker 1: the time, and it's always a neat read to kind 497 00:32:13,160 --> 00:32:15,640 Speaker 1: of go in and see, you know, what the what 498 00:32:15,680 --> 00:32:17,760 Speaker 1: the what the what the regular folk in the street 499 00:32:17,800 --> 00:32:21,520 Speaker 1: we're into. Apparently it was mustard balls. Yeah, and you know, 500 00:32:21,680 --> 00:32:25,120 Speaker 1: if you've read much about William Shakespeare, there is absolutely 501 00:32:25,160 --> 00:32:36,120 Speaker 1: no doubt the man went goblin mode on numerous occasions. Question. Okay, 502 00:32:36,120 --> 00:32:40,760 Speaker 1: so that's some ancient to medieval times history, right about mustard. 503 00:32:41,280 --> 00:32:46,360 Speaker 1: But where do we meet all this modern mustard, all 504 00:32:46,400 --> 00:32:48,800 Speaker 1: this stuff we have. I don't have any mustard balls. 505 00:32:50,360 --> 00:32:55,320 Speaker 1: I just have regular balls cut down. Well, I don't 506 00:32:55,320 --> 00:32:57,400 Speaker 1: know if you end up with in goblin mode at 507 00:32:57,440 --> 00:32:58,800 Speaker 1: the fridge in the middle of the night, you might 508 00:32:58,840 --> 00:33:02,280 Speaker 1: be surprised what ends up on your balls? Here we go, 509 00:33:02,560 --> 00:33:04,720 Speaker 1: all right, yeah, no, let's keep it in. Don't cut 510 00:33:04,760 --> 00:33:10,360 Speaker 1: my balls back? Uh in the uh. In seventeen seventy seven, 511 00:33:10,960 --> 00:33:15,560 Speaker 1: Modern history Mustard begins. There are two guys, Maurice Gray 512 00:33:15,640 --> 00:33:21,640 Speaker 1: and Antoine Poop. They found a company that might sound familiar. 513 00:33:22,600 --> 00:33:27,880 Speaker 1: Bonus points to anybody's saying, oh, yeah, of course, a pardon, 514 00:33:28,280 --> 00:33:33,440 Speaker 1: pardon me, do you have any great poop? They may 515 00:33:33,480 --> 00:33:40,520 Speaker 1: remember that, yeah, yeah, and then of course Wayne's World. 516 00:33:40,640 --> 00:33:43,560 Speaker 1: They did it in the movie, right, they did the 517 00:33:43,600 --> 00:33:47,600 Speaker 1: bit uh very because of course there's like a good 518 00:33:47,600 --> 00:33:50,280 Speaker 1: old stuffy British couple in a Rolls Royce and you 519 00:33:50,320 --> 00:33:53,440 Speaker 1: know Wayne does the like universal sign for rolling down 520 00:33:53,440 --> 00:33:56,720 Speaker 1: the window of a Rolls Royce. Uh. Of course they 521 00:33:57,480 --> 00:34:00,840 Speaker 1: go speeding off gold and Age of It was like 522 00:34:01,040 --> 00:34:04,160 Speaker 1: the commercials like that and Mentos where people were just 523 00:34:04,200 --> 00:34:08,520 Speaker 1: doing wacky stuff, you know, clearly inspired by whatever the 524 00:34:08,560 --> 00:34:10,480 Speaker 1: product was. You know the guy where he's like he 525 00:34:10,520 --> 00:34:12,840 Speaker 1: accidentally sits on a bench and gets paint on his 526 00:34:13,000 --> 00:34:15,319 Speaker 1: suit and then he eats a Mentos and then like 527 00:34:15,480 --> 00:34:17,719 Speaker 1: rolls around on the bench and it becomes a pinstripe 528 00:34:17,760 --> 00:34:22,080 Speaker 1: suit and the painter looks at him like you you scamp, 529 00:34:23,040 --> 00:34:26,759 Speaker 1: you really figured it out. And this is so this 530 00:34:26,840 --> 00:34:32,720 Speaker 1: is a strange thing. It's very capitalistic. So Maurice Great 531 00:34:32,960 --> 00:34:35,320 Speaker 1: is a man with a vision. He has a recipe 532 00:34:35,840 --> 00:34:42,720 Speaker 1: for some real home run mustard and popone has money. 533 00:34:42,840 --> 00:34:46,120 Speaker 1: He's the money, he's the ep. So he's not the 534 00:34:46,120 --> 00:34:49,680 Speaker 1: most creative guy. But they they they set up shop. 535 00:34:49,760 --> 00:34:52,279 Speaker 1: They make a store that is still around to this 536 00:34:52,360 --> 00:34:58,800 Speaker 1: day in Dijon, France, and then another another mustard maker 537 00:34:58,960 --> 00:35:02,200 Speaker 1: enters the fray. It's spelled m A L L E 538 00:35:03,080 --> 00:35:09,239 Speaker 1: man Uh. Founded in seventeen in Paris. And if you're 539 00:35:09,239 --> 00:35:12,120 Speaker 1: in Paris in this period of time and you're anyone, 540 00:35:12,160 --> 00:35:16,640 Speaker 1: who's anyone, you're hanging out with the famous Libertine felt 541 00:35:16,719 --> 00:35:23,239 Speaker 1: ridiculous historians. He's back for an unexpected cameo. The the 542 00:35:23,440 --> 00:35:29,120 Speaker 1: lover's lover, the brilliant thinker, the Tony Stark of his day. 543 00:35:29,680 --> 00:35:35,319 Speaker 1: Benjamin Franklin. Oh, Benny Frank's. Yeah, what a lothario that 544 00:35:35,520 --> 00:35:38,880 Speaker 1: fellow was, but also does an absolute up start and 545 00:35:39,040 --> 00:35:44,600 Speaker 1: brilliant mind. But yeah, quite the cad He loved. He 546 00:35:44,760 --> 00:35:49,239 Speaker 1: loved a lot of things. Uh, he also loved mustard. 547 00:35:49,400 --> 00:35:52,239 Speaker 1: And right now a lot of historians are guessing that 548 00:35:52,320 --> 00:35:56,719 Speaker 1: he brought mustard to the US when he returned from 549 00:35:56,719 --> 00:35:59,720 Speaker 1: being ambassador to France. So he came back in seventeen 550 00:35:59,760 --> 00:36:06,719 Speaker 1: five eight, and he was like, guys, Frances Wild check 551 00:36:06,840 --> 00:36:13,279 Speaker 1: this out. Yeah, now, oh what is this delectable flavor? 552 00:36:13,760 --> 00:36:19,160 Speaker 1: Benjamin bat Ben Benny Franks who go full goblin mode. Oh, 553 00:36:19,239 --> 00:36:21,719 Speaker 1: he stayed goblin mode all time. He kind of looked 554 00:36:21,719 --> 00:36:23,879 Speaker 1: like a goblin little yeah, I know he was. He 555 00:36:23,960 --> 00:36:26,840 Speaker 1: was activated. He was fully activated, as there was on 556 00:36:26,960 --> 00:36:30,399 Speaker 1: l A Leakers. But so uh, this other, this other 557 00:36:31,160 --> 00:36:34,680 Speaker 1: mustard company is still around today. Uh mal excuse our 558 00:36:34,719 --> 00:36:40,560 Speaker 1: pronunciation not native French speakers, or they start in Marseilles. 559 00:36:41,080 --> 00:36:44,680 Speaker 1: There's this local distiller also named Antoine, and he sells 560 00:36:44,840 --> 00:36:49,160 Speaker 1: he's selling vinegar on the street. Okay, you know he's yeah, 561 00:36:49,200 --> 00:36:52,680 Speaker 1: he's not the key. This guy. Now that's the least 562 00:36:52,680 --> 00:36:57,600 Speaker 1: sexy product to sell on the street. Street level vinegar 563 00:36:58,640 --> 00:37:02,080 Speaker 1: like street level. I love it. It's like, was it 564 00:37:02,160 --> 00:37:06,359 Speaker 1: bespoke you know, artisanal vinegar? Unclear? Um, you know there's 565 00:37:06,360 --> 00:37:10,200 Speaker 1: certainly are shops like that. He was not. I don't 566 00:37:10,200 --> 00:37:13,120 Speaker 1: think so. Man bringing it back blast, this is a 567 00:37:13,160 --> 00:37:17,200 Speaker 1: pre max thing straight. Seahorse teeth max is a is 568 00:37:17,239 --> 00:37:20,920 Speaker 1: a euphemism for something being on the level and super 569 00:37:21,000 --> 00:37:26,399 Speaker 1: legit because uh teeth. Back in the day you could 570 00:37:26,440 --> 00:37:29,680 Speaker 1: get teeth, you know, false teeth. Man of all kinds 571 00:37:29,719 --> 00:37:33,160 Speaker 1: of crazy uh And I think one of them was 572 00:37:33,239 --> 00:37:37,160 Speaker 1: seahorse teeth. I don't know, like it was carved from seahorses. 573 00:37:37,200 --> 00:37:39,320 Speaker 1: I can't remember exactly, but it was definitely on the menu. 574 00:37:41,480 --> 00:37:46,880 Speaker 1: I think they were from the hippopotamus. Yeah, definitely, Oh 575 00:37:46,960 --> 00:37:50,440 Speaker 1: that's it. Sorry, seahorse was referring to the hippopotamus, not 576 00:37:50,560 --> 00:37:54,800 Speaker 1: in fact tiny sea horses, which likely don't have teeth, 577 00:37:54,840 --> 00:37:57,359 Speaker 1: and if they do, you need so many of them 578 00:37:57,440 --> 00:37:59,520 Speaker 1: to even make a single tooth that would fit inside 579 00:37:59,520 --> 00:38:02,080 Speaker 1: a human. But like, I think we like it because 580 00:38:02,120 --> 00:38:05,400 Speaker 1: the image of seahorse teeth is adorable. Yeah, and the 581 00:38:05,480 --> 00:38:07,960 Speaker 1: I it's like the straight poop, as they say in 582 00:38:08,040 --> 00:38:12,200 Speaker 1: the Midwest, Give me the straight Seahorse team. Oh man, 583 00:38:12,239 --> 00:38:14,520 Speaker 1: that was a fun episode. Maybe we make that a 584 00:38:14,560 --> 00:38:17,640 Speaker 1: classic episode, So I think so too. Yeah, I missed 585 00:38:17,680 --> 00:38:22,520 Speaker 1: that was early, those early days. And so this guy's 586 00:38:22,560 --> 00:38:26,960 Speaker 1: pedaling street level vinegar not the best, you know, position 587 00:38:27,000 --> 00:38:29,560 Speaker 1: in the social hierarchy of the time. Along comes a 588 00:38:29,640 --> 00:38:36,680 Speaker 1: plague in sevente like you do, and uh, sales increase 589 00:38:37,320 --> 00:38:42,080 Speaker 1: for antoine because people are so desperate to protect themselves 590 00:38:42,440 --> 00:38:46,160 Speaker 1: that they say, hey, if we spray ourselves with this 591 00:38:47,760 --> 00:38:51,800 Speaker 1: street peddler's vinegar, maybe we will be safe from the plague. 592 00:38:52,080 --> 00:38:55,680 Speaker 1: And uh, he gets really popular. He gets so successful 593 00:38:55,760 --> 00:38:58,480 Speaker 1: that he's able to move off the streets and into 594 00:38:58,520 --> 00:39:02,840 Speaker 1: a real shop and uh, yeah, yeah, you know, I mean, like, 595 00:39:02,880 --> 00:39:08,320 Speaker 1: we know, vinegar certainly does stuff, but plague cure all 596 00:39:08,360 --> 00:39:10,799 Speaker 1: it is not so in this case, it would be 597 00:39:10,840 --> 00:39:14,200 Speaker 1: a bit of a snake oil situation. Yeah, just so. Yeah, 598 00:39:14,360 --> 00:39:17,600 Speaker 1: and so he uh so he starts selling his vinegar 599 00:39:17,920 --> 00:39:21,680 Speaker 1: in a respectable storefront, and then he also starts selling 600 00:39:22,000 --> 00:39:26,879 Speaker 1: mustard and he gets crazy famous French kings like Louist 601 00:39:27,239 --> 00:39:31,360 Speaker 1: love him royalty around the world. You can still buy 602 00:39:31,600 --> 00:39:37,480 Speaker 1: this mustard today. It's a worldwide brand. Across the pond, 603 00:39:37,560 --> 00:39:40,480 Speaker 1: there's another place, or across the channel, I should say. 604 00:39:40,640 --> 00:39:45,000 Speaker 1: England's Keen and Sons is founded the same year, but 605 00:39:45,560 --> 00:39:51,680 Speaker 1: they're still not the biggest mustard maker in England, not 606 00:39:51,800 --> 00:39:54,240 Speaker 1: for that guy doesn't come around for another fifty years. 607 00:39:54,719 --> 00:39:58,360 Speaker 1: A fellow by the name of Jeremiah Coleman, who was 608 00:39:58,400 --> 00:40:02,719 Speaker 1: a miller. Uh, he decided to go, as you like 609 00:40:02,800 --> 00:40:06,759 Speaker 1: to say, Ben Tento's down on mustard. Uh And he 610 00:40:06,880 --> 00:40:11,480 Speaker 1: started himself a mustard business, the Coleman's Mustard of England 611 00:40:12,360 --> 00:40:17,600 Speaker 1: Company in eighteen fourteen. And maybe less so here, certainly 612 00:40:17,600 --> 00:40:19,719 Speaker 1: one that I've heard of, but I think it's really 613 00:40:19,760 --> 00:40:23,920 Speaker 1: a household name. Uh. And in the UK. Yeah, yeah, 614 00:40:24,000 --> 00:40:28,160 Speaker 1: Coleman's mustard. Uh. In eighteen fourteen. He makes this stuff, 615 00:40:28,160 --> 00:40:31,000 Speaker 1: and it makes sense because he's a miller, right, so 616 00:40:31,040 --> 00:40:33,520 Speaker 1: he already has one of the main parts of the 617 00:40:33,600 --> 00:40:37,279 Speaker 1: mustard making process, salt, which is grinding those seats. He's 618 00:40:37,320 --> 00:40:40,560 Speaker 1: got a mill, it makes sense, uh, And he figures 619 00:40:40,560 --> 00:40:45,120 Speaker 1: out how to grind mustard seeds into this powder without 620 00:40:45,120 --> 00:40:49,359 Speaker 1: creating heat. You don't want heat because the heat will 621 00:40:49,400 --> 00:40:53,359 Speaker 1: evaporate the oil and take away that mustardy flavor. So 622 00:40:53,840 --> 00:40:56,759 Speaker 1: he gets really uh, he gets really popular for this. 623 00:40:57,080 --> 00:41:01,040 Speaker 1: Queen Victoria gets word and he is a pointed the 624 00:41:01,120 --> 00:41:06,400 Speaker 1: official mustard maker to Queen Victoria in eighteen sixty six. 625 00:41:07,560 --> 00:41:10,560 Speaker 1: And then we see if we go back to France, 626 00:41:11,800 --> 00:41:15,399 Speaker 1: mustard is still very much a French thing. They're blowing up. 627 00:41:16,680 --> 00:41:21,960 Speaker 1: They're blowing up in Burgundy, in particular because of charcoal, 628 00:41:22,640 --> 00:41:24,799 Speaker 1: which is not something you think of with mustard. You're 629 00:41:24,800 --> 00:41:29,200 Speaker 1: never gonna find charcoal flavored mustard, hopefully until World War Two. 630 00:41:29,600 --> 00:41:33,719 Speaker 1: A bunch of the wilderness in Burgundy was used to 631 00:41:33,760 --> 00:41:37,319 Speaker 1: grow mustard seeds. They were planning these areas where the 632 00:41:37,360 --> 00:41:44,440 Speaker 1: wildlands have been cleared for charcoal, and charcoal ashes are 633 00:41:44,480 --> 00:41:48,240 Speaker 1: a great are great for growing mustard sea for soil, 634 00:41:48,400 --> 00:41:52,560 Speaker 1: that's yeah. And it adds a nutrient rich component to 635 00:41:52,640 --> 00:41:54,839 Speaker 1: the soil that that is interesting. I never really would 636 00:41:54,840 --> 00:41:57,279 Speaker 1: have thought about that. And in my mind I'm thinking too, 637 00:41:57,360 --> 00:42:01,960 Speaker 1: is like, is this contributing in any way to the flavor. Maybe? 638 00:42:02,040 --> 00:42:06,720 Speaker 1: I don't know. So mustard had some of its ups 639 00:42:06,760 --> 00:42:12,080 Speaker 1: and downs as it goes through you know, geopolitics, as 640 00:42:12,239 --> 00:42:18,840 Speaker 1: it goes through various regimes, monarchies, and so on. It 641 00:42:18,960 --> 00:42:24,239 Speaker 1: does decline a little bit in the early eighteenth century 642 00:42:24,560 --> 00:42:27,440 Speaker 1: because people are able to get other sorts of spices 643 00:42:27,640 --> 00:42:32,239 Speaker 1: that they couldn't afford or find before. And the big 644 00:42:32,280 --> 00:42:36,200 Speaker 1: thing that happens is that De Jon becomes the number 645 00:42:36,239 --> 00:42:41,239 Speaker 1: one capital of mustard in eighteen fifty six. When this 646 00:42:41,280 --> 00:42:47,680 Speaker 1: guy named Jean Najon substitutes verjuice for vinegar and prepared mustard. 647 00:42:47,800 --> 00:42:52,400 Speaker 1: It's smooth, it's less acidic. It's still not the yellow mustard, 648 00:42:53,360 --> 00:42:58,360 Speaker 1: the grape stuff. Yeah, yeah, he's like spicy grape mustard. 649 00:42:58,880 --> 00:43:04,279 Speaker 1: Uh uh, we gotta talk about the yellow mustard. It 650 00:43:04,320 --> 00:43:09,160 Speaker 1: doesn't come along until a world's fair. Yeah, the Golden Age, 651 00:43:09,239 --> 00:43:13,160 Speaker 1: har har harror of mustard. Well, no, I actually that's earlier. 652 00:43:13,160 --> 00:43:15,960 Speaker 1: That's that that really is that burgundy and djena mustard 653 00:43:16,000 --> 00:43:19,040 Speaker 1: is typically golden. In fact, the yellow mustard I would 654 00:43:19,080 --> 00:43:22,719 Speaker 1: not call golden. I would call that yellow. It's just 655 00:43:23,360 --> 00:43:29,080 Speaker 1: bright Old McDonald's Golden arches yellow. Um, even though golden 656 00:43:29,200 --> 00:43:30,920 Speaker 1: is in the name of the Golden Arches, and then 657 00:43:30,920 --> 00:43:33,320 Speaker 1: they should just be the yellow arches. But that's neither 658 00:43:33,400 --> 00:43:37,880 Speaker 1: here nor there. Yeah, I know, I got your back. So, uh, 659 00:43:38,040 --> 00:43:41,480 Speaker 1: the yellow mustard we know today, likely I'm going to guess, 660 00:43:41,560 --> 00:43:45,200 Speaker 1: was not a European concoction. It was, in fact a 661 00:43:45,239 --> 00:43:48,560 Speaker 1: concoction of the Great State of New York uh and 662 00:43:48,600 --> 00:43:52,560 Speaker 1: specifically the great city of Rochester in nineteen o four, 663 00:43:52,840 --> 00:43:57,480 Speaker 1: And you're absolutely right in um, this was specifically debuted 664 00:43:57,520 --> 00:44:01,040 Speaker 1: at the World's Fair of that year as a pairing 665 00:44:01,160 --> 00:44:08,560 Speaker 1: with the Great American hot Dog, So they've always been combined. 666 00:44:08,640 --> 00:44:12,200 Speaker 1: There's a big, big list of stuff that would that 667 00:44:12,920 --> 00:44:17,520 Speaker 1: uh came into the zeitgeist because of that four World's Fair. 668 00:44:17,719 --> 00:44:22,040 Speaker 1: The hot Dog, Hamburger, iced tea, peanut butter, the Club 669 00:44:22,120 --> 00:44:25,919 Speaker 1: sandwich iced tea. To drink sir, if you're listening, Yeah, 670 00:44:26,080 --> 00:44:30,239 Speaker 1: for shot you the drink um but the and then uh, 671 00:44:30,360 --> 00:44:33,040 Speaker 1: this yellow mustard is one of those. And so now 672 00:44:33,880 --> 00:44:35,839 Speaker 1: if you look around the world, you'll see more than 673 00:44:35,920 --> 00:44:40,759 Speaker 1: seven million pounds mustard are consumed every single year. It 674 00:44:41,040 --> 00:44:45,400 Speaker 1: is ever the bride's maid, never the bride. It is 675 00:44:45,800 --> 00:44:49,880 Speaker 1: still the second most used spice in the United States, 676 00:44:50,239 --> 00:44:55,400 Speaker 1: number one being pepper. Yeah, yeah, pepper. And uh, you 677 00:44:55,440 --> 00:44:59,600 Speaker 1: know there's certain people that um peppers do spicy for 678 00:45:00,160 --> 00:45:03,400 Speaker 1: and those same people probably aren't aren't super into mustard. 679 00:45:03,640 --> 00:45:06,400 Speaker 1: I would, I would, I would conjecture that, yeah, they 680 00:45:06,480 --> 00:45:09,200 Speaker 1: might be those folks who are called super tasters. Have 681 00:45:09,200 --> 00:45:11,720 Speaker 1: you ever heard of those? I have that that's actually 682 00:45:11,760 --> 00:45:14,279 Speaker 1: a test you can take, I think where there's like 683 00:45:14,320 --> 00:45:16,440 Speaker 1: a strip that you put in your mouth and if 684 00:45:16,480 --> 00:45:20,840 Speaker 1: it tastes sweat, sour or something, then you're a super taster. Yeah, 685 00:45:20,960 --> 00:45:25,880 Speaker 1: they're they're more sensitive. They're sweet and salty and mommy stuff, 686 00:45:25,920 --> 00:45:28,920 Speaker 1: but their main thing is they're very sensitive to bitter taste. 687 00:45:29,280 --> 00:45:32,000 Speaker 1: So they're not gonna like tamarinds or something like that. 688 00:45:32,680 --> 00:45:37,520 Speaker 1: But here we we've we've gone. You know. It's it's 689 00:45:37,560 --> 00:45:41,880 Speaker 1: weird because before we're getting ready to record, I was saying, guys, 690 00:45:42,360 --> 00:45:45,840 Speaker 1: we'll punch you today. This is definitely gonna be really quick, 691 00:45:45,880 --> 00:45:49,000 Speaker 1: one and done. And here we are, Noel, it's almost 692 00:45:49,000 --> 00:45:51,560 Speaker 1: an hour. What do you say we call it a 693 00:45:51,719 --> 00:45:55,280 Speaker 1: We call it a day and get get something tonsch 694 00:45:55,400 --> 00:46:00,200 Speaker 1: on Max. So yeah, dip it, slather it. Yeah, I 695 00:46:00,239 --> 00:46:02,600 Speaker 1: do have something. This was requested earlier, so I have 696 00:46:02,640 --> 00:46:05,759 Speaker 1: it for you. Yes. Frenches is an American brand of 697 00:46:05,800 --> 00:46:09,160 Speaker 1: prepared mustard condiments, fried onions, and other food items that 698 00:46:09,239 --> 00:46:12,640 Speaker 1: was created by Robert Timothy French. So it is a 699 00:46:12,640 --> 00:46:16,719 Speaker 1: guy's name, not from France nominative determinism. I'm calling it 700 00:46:16,960 --> 00:46:19,320 Speaker 1: ding ding. It even says at the top of the 701 00:46:19,360 --> 00:46:23,319 Speaker 1: Wikipedia page French is mustard. Redirects here not to be 702 00:46:23,400 --> 00:46:39,640 Speaker 1: confused with French mustard. Just for you. Oh, it's been 703 00:46:39,640 --> 00:46:44,839 Speaker 1: a problem, we've stumbled into a controversy. Uh. Well with that, then, 704 00:46:45,080 --> 00:46:48,640 Speaker 1: I think we we passed the torch or the yellow 705 00:46:48,640 --> 00:46:53,799 Speaker 1: container of ballpark mustard to our fellow ridiculous historians. There's 706 00:46:53,880 --> 00:46:56,480 Speaker 1: so many things we didn't get to about how runners 707 00:46:56,960 --> 00:46:59,840 Speaker 1: long term, long distance like marathon runners, believe in e 708 00:47:00,239 --> 00:47:04,160 Speaker 1: mustard packets. Uh there's a mustard for luck. No, No, 709 00:47:04,440 --> 00:47:09,359 Speaker 1: they like it. It gives them energy, right. Uh, they 710 00:47:09,400 --> 00:47:16,240 Speaker 1: swear by it and other Yeah, we haven't talked about 711 00:47:16,719 --> 00:47:19,880 Speaker 1: uh you know National Mustard Day or mustard museums. We 712 00:47:19,920 --> 00:47:22,920 Speaker 1: can save that for another day. Because this is starting 713 00:47:22,960 --> 00:47:25,239 Speaker 1: to give me make me a Mike peckish. I might 714 00:47:25,360 --> 00:47:28,680 Speaker 1: have to go get a hot dog and uh Dijon 715 00:47:28,800 --> 00:47:31,760 Speaker 1: mustard on hot dog or maybe like a a stone 716 00:47:31,800 --> 00:47:35,799 Speaker 1: ground kind of grainy mustard. I need to re up 717 00:47:35,920 --> 00:47:38,719 Speaker 1: my mustard stores. I'm I'm, I'm I was actually you know, 718 00:47:38,719 --> 00:47:41,799 Speaker 1: I actually had a broad worst for lunch today. We'll 719 00:47:41,840 --> 00:47:45,120 Speaker 1: put some Golden's brown on it. Oh yeah, I was 720 00:47:45,200 --> 00:47:47,680 Speaker 1: down to the squirty bits, you know what I mean? 721 00:47:48,040 --> 00:47:54,680 Speaker 1: Oh yeah, where it's partially the juice juice. So we 722 00:47:54,760 --> 00:47:58,640 Speaker 1: hope that you are having a wonderful December. Everybody will 723 00:47:58,719 --> 00:48:03,160 Speaker 1: be back with Morris soon. Heads up or heads off. 724 00:48:03,840 --> 00:48:06,680 Speaker 1: We're gonna talk about the royal deaths in the meantime. 725 00:48:06,719 --> 00:48:09,920 Speaker 1: Thanks as always to our super producer Mr Max Williams 726 00:48:09,960 --> 00:48:13,200 Speaker 1: and his brother Alex Williams, who composed this slapping Bob 727 00:48:13,640 --> 00:48:15,840 Speaker 1: Christopher A Sciotas here in spirit he was Jeff co 728 00:48:16,080 --> 00:48:20,640 Speaker 1: wandering the world, the wide world of sports and adventures 729 00:48:20,640 --> 00:48:23,120 Speaker 1: and all of that good stuff and Jonathan Strickland, the 730 00:48:23,200 --> 00:48:28,680 Speaker 1: quister who's visage will soon be darkening our collective doorstep. 731 00:48:29,560 --> 00:48:33,520 Speaker 1: And thanks also to let's see who else. So thanks 732 00:48:33,520 --> 00:48:38,200 Speaker 1: to our peers and colleagues over a ridiculous news, ridiculous romance, 733 00:48:38,239 --> 00:48:42,600 Speaker 1: and of course ridiculous crimes. It's a crime. You might 734 00:48:42,680 --> 00:48:46,160 Speaker 1: say that we haven't had them back on the show. 735 00:48:46,760 --> 00:48:49,200 Speaker 1: I think that's a crime that we can neither solve 736 00:48:49,400 --> 00:48:53,680 Speaker 1: or make rights, like like a superhero or something. But 737 00:48:53,800 --> 00:48:57,080 Speaker 1: also a few final thanks thanks to mean Mr Mustard, 738 00:48:57,440 --> 00:49:03,640 Speaker 1: Colonel Mustard, any other mustard characters of notes. Oh gosh, 739 00:49:03,719 --> 00:49:07,880 Speaker 1: yeah I had Oh oh there's um yes, yes, uh 740 00:49:07,920 --> 00:49:13,040 Speaker 1: there's the mustard mean Mr Mustard. We mentioned that already, 741 00:49:13,120 --> 00:49:18,400 Speaker 1: right uh. And then there's all the mustard colored clothes 742 00:49:18,520 --> 00:49:22,719 Speaker 1: in the Harry Potter books. Shout out to Canada. They 743 00:49:22,719 --> 00:49:25,840 Speaker 1: make a ton of mustard for export. There's a ska 744 00:49:25,840 --> 00:49:30,680 Speaker 1: band called Mustard Plug. You remember Mustard Plug. Mustard Man, 745 00:49:30,719 --> 00:49:34,360 Speaker 1: I begin so into weird international ska. Well it's not, 746 00:49:34,480 --> 00:49:36,400 Speaker 1: it's weird to me. They just call it scat in 747 00:49:36,600 --> 00:49:40,560 Speaker 1: you know, Russia or Japan or wherever. Well, hey, Ben, 748 00:49:40,600 --> 00:49:43,360 Speaker 1: thanks to you, Thanks to you, sir, We'll see you 749 00:49:43,440 --> 00:49:52,759 Speaker 1: next time Foix. For more podcasts for My Heart Radio, 750 00:49:52,840 --> 00:49:55,480 Speaker 1: visit the I heart Radio app, Apple podcasts, or wherever 751 00:49:55,640 --> 00:49:57,160 Speaker 1: you listen to your favorite shows.