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Speaker 1: Welcome to you stuff you should know from house stuff

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Speaker 1: Works dot com. Hey, and welcome to the podcast. I'm

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Speaker 1: Josh Clark. There's Charles W. Chuck Bryant. I'm a little

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Speaker 1: under the weather. It's a little run down, but I

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Speaker 1: feel better than I say on I am over the weather. Yeah,

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Speaker 1: whatever that means. It means you're in great spirits, good shape.

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Speaker 1: Sure you can put your hand to that wall next

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Speaker 1: to year. I probably could actually on certain days, but

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Speaker 1: not today. That's good, Chucking. You're doing okay? Yeah? Great, okay,

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Speaker 1: if you're feeling better, even though you sound crappy, man,

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Speaker 1: I really do. You don't know. It's always reminiscent of

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Speaker 1: the six month period that you're sick. But yeah, now

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Speaker 1: I'm healthy. I don't smoke, I exercise, I eat right

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Speaker 1: a juice. Isn't it remarkable how you don't get sick

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Speaker 1: as often when you live right? Yeah, when you treat

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Speaker 1: your body correctly. Um well, Chuck. It's an excellent segway because,

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Speaker 1: in my opinion, one of the best ways to treat

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Speaker 1: your body is the stuff it full of. Really good pizza. Yeah,

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Speaker 1: have you had pizza before? Yeah? Dude, I love pizza.

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Speaker 1: I don't eat that much of it. Oh really, No,

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Speaker 1: I mean I don't know how much. I mean, we

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Speaker 1: have stats on the average American and stuff. Man, I

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Speaker 1: spit one out every day. Americans eat about a hundred

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Speaker 1: acres of pizza. I guess would be Sicilian because an

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Speaker 1: acres it would be squared, although it didn't have to

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Speaker 1: be square. No, you can have a round acre Uh yeah,

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Speaker 1: I guess you could. Just forget what I said. I've

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Speaker 1: never seen a round acre before. I'm gonna imagine an island.

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Speaker 1: If it's round, would be round acreage. There's not really

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Speaker 1: any real round islands. There's there's no such thing as

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Speaker 1: a perfect circle. On Gibligan's Island was so round it's

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Speaker 1: just a circle. No. Yeah, I love pizza, I don't

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Speaker 1: know how much I eat of it though compared to

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Speaker 1: most people. Like I'd say we order a pizza, like

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Speaker 1: maybe once a month. What we'll order a pizza? Are

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Speaker 1: the only pizza you have? Every every month? Yeah, we'll

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Speaker 1: get like it. We'll order a pizza delivery or and

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Speaker 1: then probably will throw in one visit to Antico, which

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Speaker 1: a month that you got me beat there. I need

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Speaker 1: to get out there more often. Yeah, once every six

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Speaker 1: weeks to two months for Antico. Yeah. Here in Atlanta, Um,

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Speaker 1: Chuck and I have a pizza place. I guess everybody

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Speaker 1: in Atlanta has it, but we're very fortunate to have

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Speaker 1: a place called Antico Pizza. It's really good. And now

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Speaker 1: I understand the name after researching this article. Uh yeah,

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Speaker 1: it's kind of close to the original pizzeria. I think

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Speaker 1: that's the point, is it, I would imagine. I don't

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Speaker 1: think they follow the traditional rules though. We're spoiling all

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Speaker 1: of it. Well for my part, you mean and I

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Speaker 1: are crazy about pizza and we eat it like all

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Speaker 1: the time. Everything. We're frozen pizza to Dominoes to um

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Speaker 1: pizza out like by the slice. Yeah, it's good. I

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Speaker 1: have a lot more pizza when I lived up in

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Speaker 1: the New York area. Yeah, because I would like get

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Speaker 1: it after class, just the single slice. Could It's big,

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Speaker 1: huge slice and you fold it in half and it's

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Speaker 1: just great. Did you want pizza while you were researching

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Speaker 1: this No? Did you? Oh? Yeah? Yeah? Alright? So by

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Speaker 1: the Antico, though, is really really good pizza. The best

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Speaker 1: pizza in Atlanta, most people agreed on, and judging by

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Speaker 1: the line out the door, every single day. Then I

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Speaker 1: would say, we're right. I've even gotten into an argument

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Speaker 1: with them on the phone, which I don't do very often,

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Speaker 1: about whether or not you can order a cheese pizza

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Speaker 1: without cheese, and I'll still go back there after hanging

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Speaker 1: up on them in anger. Yeah, they do it their way.

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Speaker 1: They definitely do that. The man. They also have the

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Speaker 1: big the dressing station, which is like the basil plants.

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Speaker 1: They don't even have like it's not dried basil or

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Speaker 1: even leaves. It's like the plant you pick the leads

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Speaker 1: off there, and they got the big chunks of garlic

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Speaker 1: and it's just so good. Yeah, I can hear your food.

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Speaker 1: Go now, I want pizza, Okay, all right, that's what

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Speaker 1: I was going for, Chuck, you got me. It worked. Um,

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Speaker 1: so everybody, I'm sure it's familiar with pizza. I don't

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Speaker 1: think there's gonna be too many huge surprises there. But

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Speaker 1: there's a lot about pizza that I would imagine you

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Speaker 1: don't know. Yeah, we're gonna tell you that kind of stuff. Like,

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Speaker 1: for example, at its core, pizza really is bread, cheese,

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Speaker 1: and sauce. Yeah, that's it, Tomato sauce, right, unless you're

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Speaker 1: getting funky. But you can't get funky and still call

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Speaker 1: it pizza customarily. It's one of those things where like

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Speaker 1: it has to be made a certain way or else

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Speaker 1: it's not really pizza. It's like a tomato pie. I

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Speaker 1: don't know though, like I would call like a pesto

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Speaker 1: pizza pizza. But you were born American? Yeah, sure, yeah.

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Speaker 1: Well do you think I was speaking as like a

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Speaker 1: native Sicilian? Well no, but I'm saying like maybe as

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Speaker 1: a citizen of the world. Okay, you know we're in

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Speaker 1: the midst of globalization, Chuck, Let's let's do this all right,

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Speaker 1: let's talk pizza history then. Huh uh. Yeah. I used

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Speaker 1: to hear from uninformed people like, you know, pizza is

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Speaker 1: really American. It didn't even come from Italy, right, they're

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Speaker 1: talking about chop suey. Just not true at all. Pizza

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Speaker 1: did come from Italy in a way. We need to

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Speaker 1: back up Eiven even further, probably to Greece, where some

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Speaker 1: people attribute like the original flatbreads that they would decorate

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Speaker 1: with things, is like the first pizza style thing, right,

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Speaker 1: You're talking like third century BC, a long time ago, right,

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Speaker 1: But I don't know. I mean, they didn't call it

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Speaker 1: pizza until what one thousand in Naples. Yeah, of course,

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Speaker 1: Well Naples is like the cradle of pizza. Yeah, I

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Speaker 1: didn't realize. I didn't notice that it went back that far.

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Speaker 1: That's pretty interesting. Well that's what was first named pizza,

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Speaker 1: meaning pie. Okay, so I also saw a discrepancy here.

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Speaker 1: I saw pizza also could mean um to pinch or slice.

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Speaker 1: That's that's what I got, pizza, not necessarily pie. Well

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Speaker 1: that's what this person says. Okay, So we're at a

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Speaker 1: D one thousand, right, Yes, this is such a cool

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Speaker 1: cold date. It is um. And the reason pizza started

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Speaker 1: to take off was because the peasantry didn't have that

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Speaker 1: much money and this stuff was kind of easy to

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Speaker 1: come by. You made your bread, you had some cheese,

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Speaker 1: maybe some kazu marzoo with the maggots, uh and um,

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Speaker 1: maybe some seasonings and some olive oil. That's about it.

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Speaker 1: It wasn't until you know, the one of the biggest

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Speaker 1: main ingredients. It wasn't until um, the Colombian Exchange started

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Speaker 1: to take place that tomatoes were introduced to Italy, because

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Speaker 1: those are a new world food. Yeah. I did a

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Speaker 1: little tomato research because that's kind of fascinating on its own,

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Speaker 1: I think, and tomatoes come from Peru, they believe originally.

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Speaker 1: And uh, because the fruit of the night shade, the

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Speaker 1: deadly night shade looks like a tomato, a lot of

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Speaker 1: people thought it was poisonous over the years, many years ago.

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Speaker 1: And uh, actual stems and leaves of a tomato plant

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Speaker 1: do contain a toxic u tomatine. Huh, but um, what

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Speaker 1: is it? But what will happen to you? Well, I

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Speaker 1: think there's been one reported death for eating tomato stems

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Speaker 1: and leaves, supposedly. I don't know if that's true, though

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Speaker 1: they figured out, well, the stems and leaves are kind

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Speaker 1: of gross anyway, let's just see the tomato, So thank

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Speaker 1: you Spain. Um. And also interestingly, even though it came

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Speaker 1: from like South America, you would think it made its

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Speaker 1: way up through the States via Central American Mexico, but

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Speaker 1: it didn't. It like took the circuits circuitous route via

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Speaker 1: European immigrants, probably through the Philippines too. If you're interested

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Speaker 1: in that, dude, you should really read four all about

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Speaker 1: It's all about that stuff? Is that? Gonna just keep

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Speaker 1: writing books as they're gonna be a fo is a

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Speaker 1: benevolent God. Yeah. So anyway, tomatoes all people discovered, Hey

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Speaker 1: they're not poisonous, they're really delicious. Let's start throwing them

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Speaker 1: on the spread exactly. And then now we have pizza.

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Speaker 1: So we're talking like the seventeenth century, I think was

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Speaker 1: when the term uh no, it wasn't. Okay, so so

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Speaker 1: that kind of yeah, that goes against that research too.

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Speaker 1: I think I saw somewhere that the term was coined

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Speaker 1: in the eighteenth century, like seventeen thirty eight, they started

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Speaker 1: making pizzas as we know them today. You know, I

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Speaker 1: think there's some discrepancies just in pizza lore because that

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Speaker 1: long ago. I don't think they were necessarily keeping track

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Speaker 1: of all this stuff like we do today. Okay, So

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Speaker 1: possibly in a d. One thousand or in seventeen thirty eight,

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Speaker 1: about seven hundred fifty years later, the word pizza was

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Speaker 1: used to describe this flatbread right, consisting of now tomato, sauce, cheese,

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Speaker 1: bread right. Um. And but the one thing that is

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Speaker 1: not disagreed upon was that both of these took place

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Speaker 1: in Naples, and Naples was the center of them. Like

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Speaker 1: we said, the peasantry was really hip to pizza because

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Speaker 1: it was cheap and it was abundant. Yeah, and so

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Speaker 1: if you wanted to go find pizza, you basically had

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Speaker 1: to go into the peasant districts of Naples, and uh,

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Speaker 1: there it was an abundance being sold from street carts. Now,

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Speaker 1: is that where the first pizzeria was? Yes, in peasant land? Yeah, okay,

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Speaker 1: so Antiqua pisaria porta so Antica. I wonder if that's

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Speaker 1: the same as Antico. Who won't know what the difference is.

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Speaker 1: I don't know. Someone will probably explain it to us,

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Speaker 1: hopefully in Italian. Is there an authority on that? All? Right?

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Speaker 1: So that's eighteen thirty the first pizzeria, right, And also, um,

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Speaker 1: I didn't see it in here, but I came across it.

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Speaker 1: A Pizzaioli was a pizza maker. That was the name

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Speaker 1: of a pizza maker. Yeah. So the peasantry in Naples,

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Speaker 1: and probably it's starting to spread a little bit beyond that,

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Speaker 1: But the peasantry in Naples has been eating pizzas for

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Speaker 1: well over a century, almost two centuries by the time

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Speaker 1: Queen Margharita and King Umberto. Queen Margharita, Yeah, does that

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Speaker 1: name sound familiar in regards to pizza. Yeah, especially when

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Speaker 1: you see it spelled out, you're like, oh, wait a minute,

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Speaker 1: that's where it came from. Exactly reportedly, so, Queen Margarita

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Speaker 1: was apparently like a pretty um hip queen. She was

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Speaker 1: down with the common person. And she and Umberto went

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Speaker 1: and toured the country in eight eight nine, and one

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Speaker 1: of the places they went was Naples, and one of

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Speaker 1: the things they did was eat pizza, and she was like,

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Speaker 1: I love this, I want more of this. Bring me

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Speaker 1: Raphael Esposito, her personal chef. Yeah, I don't know if

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Speaker 1: it's a personal chef, it was a personal pizza chef

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Speaker 1: at least. And he said, Queen, I'm gonna make you

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Speaker 1: some good a pizza, including one of looks a luck

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Speaker 1: at the Italian flag. And that is the legend, at

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Speaker 1: least of how we got Margharita pizza, because you have

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Speaker 1: the red tomato, the white mozzarel and the green basil

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Speaker 1: and there's your Italian flag. Yeah, it's a great story,

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Speaker 1: hopefully true. So supposedly he made her that one, the

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Speaker 1: Margharita pizza, which she liked the most in his named

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Speaker 1: after or her um another one with pork, fat, cheese

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Speaker 1: and basil. It sounds pretty awesome. Uh, and then another

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Speaker 1: one with garlic oil, olive oil and tomatoes. All of

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Speaker 1: them sound great, but she chose the Margarita, and that's

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Speaker 1: the one that was named after her. But the upshot

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Speaker 1: of all this is that the queen was suddenly eating

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Speaker 1: peasant food. The Queen's the most popular person in all

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Speaker 1: of Italy all of a sudden, And now, all of

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Speaker 1: a sudden, places other parts of Italy where pizza wasn't

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Speaker 1: heard of or eating or whatever, people are starting to

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Speaker 1: make it. That's right, And that's like eighteen nineties, yes,

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Speaker 1: which is a great time for pizza to be coming

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Speaker 1: into its own, because there was a little country called

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Speaker 1: America coming into its own. And uh, with the arrival

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Speaker 1: of Italian immigrants in the late nineteenth century in places

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Speaker 1: like New York and Chicago and Philly, New York light. Uh,

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Speaker 1: they would eat pizza and it was again sort of

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Speaker 1: like street food. Um at the time, at least right. Um,

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Speaker 1: so about the time I guess when Margarita was extolling

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Speaker 1: the virtues of pizza, I guess her. Um. This wave

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Speaker 1: of immigration had such a tangible connection to the old

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Speaker 1: world that like almost immediately they were making pizzas in

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Speaker 1: these cities. Like you said, apparently New York was the

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Speaker 1: first city with an actual pizzeria, Um, Lombardies. General Lombardi

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Speaker 1: apparently opened his shop in nineteen o five at fifty

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Speaker 1: third and a half Spring Street in New York. I

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Speaker 1: wonder what's there now, Lombardies. I believe still functioning. That's

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Speaker 1: pretty great. Yeah, and did we say that Antico Pizzeria

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Speaker 1: in Naples is still in the same spot, still selling

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Speaker 1: pizza since eighteen thirty. That is true, and that's very cool.

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Speaker 1: That makes me want to go to Naples quite badly. Yeah,

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Speaker 1: I mean you could get an original pizza from the

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Speaker 1: original pizzeria. Yeah, that's pretty cool. And we'll get to

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Speaker 1: this in a little bit. But you may be kind

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Speaker 1: of surprised when you eat a pizza, a Neapolitan piz

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Speaker 1: at the place where it all started, compared if you're

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Speaker 1: used to like Papa John's. I had pizza and Italy ones. Yeah,

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Speaker 1: you know, I was there and I figured why not,

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Speaker 1: I guess I'll do is the Italians do exactly? Okay,

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Speaker 1: so that's pretty much. Oh no, we didn't. We didn't

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Speaker 1: finish the history. Yeah, United States was coming into its

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Speaker 1: own Italian immigrants coming in bringing in pizza. Then after

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Speaker 1: World War Two, of course, with a lot of things.

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Speaker 1: G I's came back with these flavors for different uh countries,

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Speaker 1: foods and drinks, and they said, Man, this pizza stuff

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Speaker 1: is really great, so let's start building chains and degrading

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Speaker 1: the product, and we did shot with the Shaky's in

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Speaker 1: was the first pizza chain in the United States. California

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Speaker 1: chain Pizza Hut was founded in Kansas, of all places,

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Speaker 1: and the reason, apparently, as legend has it, that their

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Speaker 1: named Pizza Hut is because the place the building kind

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Speaker 1: of looked like a hut and was only room for

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Speaker 1: nine spaces on the sign. So Pizza Hut, that makes sense. Yeah, uh,

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Speaker 1: Shaky Have you ever been the Shaky's. No, As a

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Speaker 1: matter of fact, um no. The only time I've ever

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Speaker 1: seen Shaky's was in the movie License to Drive with

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Speaker 1: the two Corries. Yeah, they're all over l A and uh,

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Speaker 1: you know, sort of pizza Huttie didn't feel like a

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Speaker 1: family joint pictures of beer. Not so great pizza. But

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Speaker 1: apparently Sherwood Shaky Johnson got in that name because of

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Speaker 1: some like affliction he had that made him change No, yeah, goodness,

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Speaker 1: but I guess he embraced it. Well. Yeah, he name

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Speaker 1: is very popular chain after it, and there's still around

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Speaker 1: huh oh. Yeah, I'm surprised it hasn't spread by now.

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Speaker 1: N there's pizza huts everywhere. Yeah, I mean, I think

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Speaker 1: they have him outside of California, although I'm not positive.

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Speaker 1: I didn't get to look that up, but I know

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Speaker 1: they don't have them over here down south over here

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Speaker 1: in the Southeastern Bible Belt, all right, do Yeah, so

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Speaker 1: that's a piece of history. We should probably get to

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Speaker 1: the basics. And there's something more basic than dough, and

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Speaker 1: then there's an art to this. There's three ingredients that

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Speaker 1: are demanded flour, water, and yeast. Everything else is just

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Speaker 1: icing on the cake. Yeah, but you probably are gonna

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Speaker 1: throw a little salt in, little sugar, a little shortening

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Speaker 1: to make it do the things you wanted to do,

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Speaker 1: perform like you wanted to perform. Yeah, and you can

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Speaker 1: go to Mellow Mushroom Pizza and get a gluten free pizza.

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Speaker 1: I myself have not had one because I don't have Celiac, right,

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Speaker 1: and I'm not about to just no, but um, if you,

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Speaker 1: if you are into. If you are gluten free, you

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Speaker 1: are s o l in a lot of ways because, um,

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Speaker 1: the flower used in pizza crust, pizza dough, um is

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Speaker 1: high gluten, high gluten flour. That's why gluten free pizza pas.

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Speaker 1: I've not had it, so I can't say, yeah, well

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Speaker 1: that's just my opinion. Yeah you've had it. Yeah, I've

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Speaker 1: tried it. It's just not it's not the same. I'm

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Speaker 1: sorry everybody. They need gluten in the flower because a

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Speaker 1: is gluten makes the crust tough and uh, it won't

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Speaker 1: crack crack apart, makes it stand up to the water

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Speaker 1: keeps it ropey. Yeah, it keeps it nice and ropey.

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Speaker 1: And um, I guess we need to talk about water

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Speaker 1: at some point anytime, because waters. You know, the old

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Speaker 1: saying about New York pizzas is because the water. Oh yeah,

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Speaker 1: that's like the old saying. I don't know. So they

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Speaker 1: now they have like water you can drink right out

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Speaker 1: of the tap. Did they change their water? Oh yeah, man,

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Speaker 1: they overhauled their serious system. There's a bottled water you

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Speaker 1: can buy now that's just New York City tap water

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Speaker 1: and stuff is so like clean and pure. Well, it's

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Speaker 1: because it comes from it comes from two aqua aquaducts,

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Speaker 1: and uh, the cat skills ship it into Manhattan. We

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Speaker 1: should do a podcast on how Manhattan gets water. It's

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Speaker 1: pretty amazing. Okay, now now can we wait until we

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Speaker 1: research it? Yeah, that's pretty amazing now. But um, I

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Speaker 1: read this Wired article that kind of broke down the

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Speaker 1: pizza water New York thing, and um, they got in

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Speaker 1: touch with Mario Batali, very famous tian cheff and asked

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Speaker 1: him and he said, well, one of the reasons before

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Speaker 1: we get to water is that, um, the oven, he said,

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Speaker 1: captures the gestalt or if you're German, the gestalt of

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Speaker 1: a beautifully cooked pizza. So basically, over time, over time,

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Speaker 1: well it makes sense, over time, you're gonna get uh,

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Speaker 1: particles like volatized particles kicking onto the walls and the

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Speaker 1: roof of your oven, and then the convection process will

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Speaker 1: just like work that into whatever you're cooking over the years. So,

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Speaker 1: because they've been making pizza for so long in New York,

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Speaker 1: some of these old ovens like have this gestalt. They

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Speaker 1: can't be matched anywhere else, he says, and in Chicago

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Speaker 1: as well. Um, but then with the water. He says, Yeah,

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Speaker 1: the biggest problem with California pizza is the water. It's

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Speaker 1: just not the same. Although he doesn't he doesn't use

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Speaker 1: New York New York water at his restaurant Del Posto,

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Speaker 1: he actually clones water from Italy. He does, yes, clones it,

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Speaker 1: that's what he said. It's uh. He's created his own

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Speaker 1: mineral water composite, working from a chemical analysis of Laqua

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Speaker 1: Italiana and it said basically, it's a clone of this

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Speaker 1: Italian water. That sounds kind of pretentious. We should go

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Speaker 1: sell him some real estate or something. But that's why

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Speaker 1: I think the Food Detective Show did a test, a

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Speaker 1: blind test on New York water and pizza crust, and

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Speaker 1: everyone picked the New York pizza and a blind test,

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Speaker 1: So there may be something to it. The mineral composition. Yeah,

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Speaker 1: I mean, if you have even the slightest belief in

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Speaker 1: molecular gastronomy, it makes sense, which would explain why New

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Speaker 1: York bagels are the best too, because bagels are boiled.

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Speaker 1: Everyone knows or the right if you make it the

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Speaker 1: right way, it's boiled. Yeah, where do you go, Chuck,

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Speaker 1: that's my water side, its chokou water. Well, I've always

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Speaker 1: that you know in your pizzas because the water is

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Speaker 1: because the water from the cats because I had heard that,

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Speaker 1: I didn't know it from the catskills are and had

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Speaker 1: anything to do with just stalt or anything like. Yeah, alright, Um.

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Speaker 1: The third vital ingredient is yeast, and yeast basically creates

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Speaker 1: the precursor to beer. Remember in the beer episode, could

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Speaker 1: you imagine if there was no yeast, will be in

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Speaker 1: big trouble. No pizza, no beer. What's the point? No bread?

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Speaker 1: This would be this world would be it'd be sad. Actually,

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Speaker 1: there's yeast free bread, I think, but still you know, yeah, no,

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Speaker 1: I know. So what what what's to deal with you? Well, basically,

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Speaker 1: the yeast goes in and it eats the sugars found

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Speaker 1: in the flower um, and then you may also add

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Speaker 1: your own sugar to increase the fermentation. Um. But it

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Speaker 1: causes the dough to rise because it expels gas as

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Speaker 1: a byproduct, and that gas gets trapped in the dough

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Speaker 1: and it causes it to rise. It makes it up

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Speaker 1: more malleable, it makes it um tastier. Yeah, the texture

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Speaker 1: of it is softer. It's just basically yeast is It's

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Speaker 1: the happy fun guy that you add to the whole

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Speaker 1: the magic ingredient. Yeah. Uh, if you add a little salt,

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Speaker 1: it's gonna add some flavor. Obviously, it's gonna slow the fermentation.

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Speaker 1: Shortening is gonna make it more pliable by providing lube

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Speaker 1: and shortening would be like olive oil. You're not gonna

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Speaker 1: use Criscoe unless you're some sort of heathen. No, you

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Speaker 1: can just connote oil. But olive oil is what I

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Speaker 1: would go. But sure, um, yeah, Crisco. Chrisco is great

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Speaker 1: though for some things. Oh yeah, for like sugar cookies,

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Speaker 1: especially the kind that's like just the just the the shortening,

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Speaker 1: the thick solid Yeah, shortening that stuff is crazy. That's

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Speaker 1: what I thought. That's the only way I thought you

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Speaker 1: could cook growing up, because of like my grandmother's I thought, well,

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Speaker 1: when you cook, you get out that big can and

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Speaker 1: big ice cream scoop and you cut it down with

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Speaker 1: that wadded up piece of like wax paper in there

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Speaker 1: that you used to scoop it out. Yeah, it's completely

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Speaker 1: covered in Christco now, either that or the grandmothers also

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Speaker 1: used you know, they saved all their greats so they

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Speaker 1: would be cooking with grease that they've been using for

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Speaker 1: the past year. It's really good. Um, sugar changes the

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Speaker 1: fermentation rate. Yeah, you can accelerate it. It can increase

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Speaker 1: the amount of gas released. And it also causes the

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Speaker 1: crust of brown. Oh yeah, yeah, that's his sugar. So

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Speaker 1: what if you don't put sugar, you get a glowing

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Speaker 1: yellow crust, doesn't brown as much, doesn't brown. Okay, you

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Speaker 1: want to bail it up, use your hands? Yeah, I

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Speaker 1: think I think you should say here, like you're teaching

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Speaker 1: people how to make legitimate, real pizza dough here, Yes,

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Speaker 1: I mean gold in rough strokes like I don't think

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Speaker 1: anyone could Like, we're not providing measurements, you know what

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Speaker 1: I'm saying. No, no, but I'm saying, once you've once

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Speaker 1: you've created this, though, now you're about to tell them

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Speaker 1: what to do with that, how to make it. You

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Speaker 1: want to ball it up with your hands. Um, you

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Speaker 1: don't want it all cracked. You want it tight, and

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Speaker 1: you want to put it on an oil cheap pan

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00:22:00,160 --> 00:22:02,520
Speaker 1: and then proof it, which means you cover it with

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Speaker 1: wax paper and let it sit and let the yeast

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Speaker 1: do its thing until it like doubles in size. Because

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00:22:09,320 --> 00:22:15,280
Speaker 1: they used to system in there eating sugars and pooping out. Yes. Uh,

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00:22:15,400 --> 00:22:17,680
Speaker 1: then you need to retard it. Um. You need to

395
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Speaker 1: put it in the fridge for about twelve hours and

396
00:22:20,160 --> 00:22:22,240
Speaker 1: then this slows the yeast down, but it's still doing

397
00:22:22,280 --> 00:22:29,600
Speaker 1: its thing right there, like the sugar. It's cold. Um.

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Speaker 1: And then if you do this, you've got pizza dough

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Speaker 1: that you can use for like three to five days. Yeah.

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Speaker 1: I would imagine most people who are really really into

401
00:22:36,720 --> 00:22:39,000
Speaker 1: pizza would be like, you can't save that for three

402
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Speaker 1: to five days? You think I would think so fresh

403
00:22:43,680 --> 00:22:47,120
Speaker 1: almost almost always to do it like yeah, the same day. No,

404
00:22:47,160 --> 00:22:49,439
Speaker 1: I'm not saying that, but I'm saying like a pizza pierist,

405
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Speaker 1: like you can't use five day old dough for a

406
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Speaker 1: decent pizza. But I buy the dough sometimes like Trader Joe's,

407
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Speaker 1: you know, the farmer's market, like the pre made doughballs,

408
00:23:00,359 --> 00:23:04,359
Speaker 1: and those are you know, not necessarily that day or

409
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Speaker 1: at the oven. Well, you left out the sauce. Most

410
00:23:07,200 --> 00:23:09,280
Speaker 1: of the time it's tomato sauce. But if you're still

411
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Speaker 1: worried that tomatoes are poisonous and that the aristocracy is

412
00:23:13,359 --> 00:23:15,720
Speaker 1: trying to kill you by giving them to you, Um,

413
00:23:15,800 --> 00:23:19,760
Speaker 1: you can eat garlic butter sauce, which will give you

414
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Speaker 1: a white pizza. You don't like white pizza. I love

415
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Speaker 1: white pizza. And if you go to Fellini's, I think

416
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Speaker 1: we're gonna name every single pizza place in town. If

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Speaker 1: you go to Fellini's in order a white pizza slice,

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00:23:31,640 --> 00:23:34,080
Speaker 1: you know, they use the pre made slice and they

419
00:23:34,119 --> 00:23:35,560
Speaker 1: build a white pizza on top of so you get

420
00:23:35,600 --> 00:23:38,359
Speaker 1: a little tomato sauce with your white pizza. That's really good,

421
00:23:39,640 --> 00:23:42,240
Speaker 1: but it's not white pizza then, right, No, not. You're

422
00:23:42,280 --> 00:23:44,800
Speaker 1: the one who calls like everything pizza you run around,

423
00:23:44,800 --> 00:23:46,840
Speaker 1: Now that's a pizza. There's a pizza over there. I

424
00:23:46,840 --> 00:23:49,800
Speaker 1: don't want to hear it from you, all right, I'm

425
00:23:49,840 --> 00:23:52,280
Speaker 1: not a fan of white pizza like some tomato saw something. Yeah,

426
00:23:52,320 --> 00:23:56,359
Speaker 1: I'm with you if I like white pizza too. Um,

427
00:23:56,359 --> 00:24:00,240
Speaker 1: and the cheese, you know mozzarella traditionally, right, and the

428
00:24:00,280 --> 00:24:04,120
Speaker 1: way you build it is actually kind of important to Yeah,

429
00:24:04,160 --> 00:24:06,080
Speaker 1: depending on where you are, it's not just the ingredients,

430
00:24:06,080 --> 00:24:11,560
Speaker 1: it's the amount and the um the distribution. Yes, where

431
00:24:11,600 --> 00:24:16,360
Speaker 1: they are in relation to one another vertically, Well, let's

432
00:24:16,359 --> 00:24:20,360
Speaker 1: go ahead. Then New York is sauce then cheese, yeah,

433
00:24:20,400 --> 00:24:23,960
Speaker 1: from the dough, dough sauce, cheese, right, and then not

434
00:24:24,000 --> 00:24:28,879
Speaker 1: that many toppings. Well, if you're a purist again, cheese,

435
00:24:28,880 --> 00:24:31,280
Speaker 1: a cheese slice is what you're going for. I have

436
00:24:31,359 --> 00:24:34,960
Speaker 1: not big on just cheese. What are you pepperoni guy? No,

437
00:24:35,160 --> 00:24:36,720
Speaker 1: not anymore and not since I was a kid. No,

438
00:24:36,840 --> 00:24:39,399
Speaker 1: I'm just kind of like pepperoni. So I like a

439
00:24:39,440 --> 00:24:43,400
Speaker 1: good homemade Italian sausage. Oh yeah, that's good. Yeah, that's

440
00:24:43,400 --> 00:24:46,359
Speaker 1: really good. Um. I like sliced tomatoes on it, not

441
00:24:46,480 --> 00:24:50,960
Speaker 1: soun dried fresh. Yeah, basil, black olives. Basil always am

442
00:24:51,400 --> 00:24:53,960
Speaker 1: not in olives. I like sausage. I don't like the

443
00:24:53,960 --> 00:24:56,040
Speaker 1: green olives. I like black olives. Do you like the

444
00:24:56,040 --> 00:24:59,760
Speaker 1: Hawaiian pizzas? I've only in the last couple of months

445
00:24:59,760 --> 00:25:02,960
Speaker 1: got into pineapple and I'm still feeling my way around it.

446
00:25:03,000 --> 00:25:05,520
Speaker 1: Pineapples and strawberries. I just I used to eat strawberries

447
00:25:05,520 --> 00:25:07,480
Speaker 1: when I was a kid, and I've rediscovered him recently.

448
00:25:07,520 --> 00:25:09,879
Speaker 1: I'm like, yeah, when we were in the suite at

449
00:25:09,880 --> 00:25:12,040
Speaker 1: the Marriott when we were doing interviews at Comic Con,

450
00:25:13,400 --> 00:25:16,119
Speaker 1: ate like fifteen pounds of strawberries. They were so good.

451
00:25:16,200 --> 00:25:18,560
Speaker 1: The chocolate covered are regular, No, they're regularly okay. Yeah,

452
00:25:18,600 --> 00:25:20,879
Speaker 1: I don't even need chocolate covered anymore. It's like I'm free.

453
00:25:21,320 --> 00:25:25,119
Speaker 1: Strawberries are delicious. Yeah, but Hawaiian I'll tell you in

454
00:25:25,160 --> 00:25:27,280
Speaker 1: a month or two, I'll try it. Emily likes that

455
00:25:27,400 --> 00:25:32,440
Speaker 1: she's big on mushroom, green pepper, and pineapple together. Yeah,

456
00:25:32,480 --> 00:25:35,320
Speaker 1: she didn't do the meat, you know, at all, just

457
00:25:35,400 --> 00:25:38,879
Speaker 1: as a food as while we're talking about wives and

458
00:25:38,880 --> 00:25:41,480
Speaker 1: pizza preferences. Yeah, you may have this place in DC

459
00:25:41,640 --> 00:25:43,320
Speaker 1: she used to go to and she'd get like a

460
00:25:43,400 --> 00:25:46,639
Speaker 1: huge slice of pizza in this place also sold Indian food.

461
00:25:46,760 --> 00:25:49,679
Speaker 1: So she gets chicken sog and put the sog on

462
00:25:49,720 --> 00:25:53,600
Speaker 1: the pizza and she said it was really awesome. Yeah. Yeah,

463
00:25:53,680 --> 00:25:55,080
Speaker 1: we have to do the half and half and I

464
00:25:55,119 --> 00:25:57,119
Speaker 1: get like sausage on the half and she does veggie

465
00:25:57,119 --> 00:25:59,480
Speaker 1: and then it's like, your sausage juice got on my

466
00:25:59,600 --> 00:26:02,720
Speaker 1: app Like, well, your mushroom got on my half. You

467
00:26:02,800 --> 00:26:06,040
Speaker 1: like a cheeseburger pizza. I love cheese. I'm not too

468
00:26:06,040 --> 00:26:07,920
Speaker 1: big on beef on the pizza. I'll give you one

469
00:26:07,920 --> 00:26:13,560
Speaker 1: more tip. Okay, get yourself some complete seasoning. Some I

470
00:26:13,600 --> 00:26:16,880
Speaker 1: can't remember what it is in Spanish, but um, complete seasoning.

471
00:26:16,920 --> 00:26:20,760
Speaker 1: It's like a Mexican blend, and put it on your pizza.

472
00:26:20,840 --> 00:26:22,480
Speaker 1: It doesn't matter what kind of pizza it is. It

473
00:26:22,520 --> 00:26:25,080
Speaker 1: works on popcorn too, but then your pizza. It's just

474
00:26:25,600 --> 00:26:28,200
Speaker 1: it'll make you smile. Well, my friend Eddie, who you know,

475
00:26:28,280 --> 00:26:30,520
Speaker 1: would say, get the bottle of ranch dressing in your

476
00:26:30,520 --> 00:26:34,600
Speaker 1: all set. Oh yeah, that's good. Alright. So man, that

477
00:26:34,680 --> 00:26:37,960
Speaker 1: was a sidebar. So you're saying New York you build

478
00:26:37,960 --> 00:26:40,720
Speaker 1: from the dough up doe dough, sauce, cheese, and then

479
00:26:40,760 --> 00:26:44,560
Speaker 1: maybe a couple of topics. Chicago it's the opposite. And

480
00:26:44,600 --> 00:26:47,959
Speaker 1: this is apparently a tomato pie the way it's built. Yeah,

481
00:26:48,119 --> 00:26:50,560
Speaker 1: because you do it for deep dish baked in a pan,

482
00:26:51,560 --> 00:26:54,640
Speaker 1: and then you've got the cheese on the bread itself

483
00:26:54,640 --> 00:26:57,480
Speaker 1: on the dough, and then the toppings and then they

484
00:26:57,520 --> 00:27:00,840
Speaker 1: put this like ungodly thick, delicious bass on top. Yeah.

485
00:27:00,880 --> 00:27:03,840
Speaker 1: I have not had it really, and I love pizza

486
00:27:03,880 --> 00:27:06,919
Speaker 1: huts pant pizza. Well, the I mean you should definitely

487
00:27:06,920 --> 00:27:09,360
Speaker 1: have like a true Chicago stall pizza. I mean it's

488
00:27:09,400 --> 00:27:11,960
Speaker 1: it's great. You eat it with a forking knife. I

489
00:27:11,960 --> 00:27:14,920
Speaker 1: am a New York pizza guy through and through. But

490
00:27:15,040 --> 00:27:17,000
Speaker 1: you know, every once in a while, if like when

491
00:27:17,040 --> 00:27:21,159
Speaker 1: in Chicago, well this is like um, when in Italy exactly. Uh,

492
00:27:21,320 --> 00:27:23,560
Speaker 1: this is one of those things where I don't think

493
00:27:23,600 --> 00:27:26,440
Speaker 1: you have to choose sides. No, let's just all eat

494
00:27:26,480 --> 00:27:28,680
Speaker 1: all kinds of pizza all the time. But people get

495
00:27:28,680 --> 00:27:31,000
Speaker 1: really passionate about their pizzas, you know, but these are

496
00:27:31,280 --> 00:27:34,840
Speaker 1: you know, it's like, man, it's it's pizza. Enjoy all pizza.

497
00:27:35,480 --> 00:27:38,560
Speaker 1: If there's one thing we can all just settle down about,

498
00:27:38,680 --> 00:27:43,040
Speaker 1: it's pizza, even Mexican pizza. Come on, yes, oh yeah,

499
00:27:43,240 --> 00:27:45,879
Speaker 1: it's not pizza. What are you crazy? You can't just

500
00:27:45,960 --> 00:27:48,560
Speaker 1: run around saying that what you eat is not pizza

501
00:27:48,720 --> 00:27:53,160
Speaker 1: unless it's exactly what the um Neapolitans are making. It's

502
00:27:53,200 --> 00:27:58,880
Speaker 1: not pizza. It's not a Neapolitan pizza. No, it's not pizza. Alright.

503
00:27:58,960 --> 00:28:03,280
Speaker 1: So now the ovens, I guess that this was an

504
00:28:03,280 --> 00:28:06,040
Speaker 1: odd little thing that they put in there. What about

505
00:28:06,080 --> 00:28:10,600
Speaker 1: the different kinds of ovens? It just seemed intuitive to me. Well, sure,

506
00:28:10,640 --> 00:28:12,600
Speaker 1: well you use a peel. Not many people know that

507
00:28:12,600 --> 00:28:15,600
Speaker 1: that that big spanking paddle it's called a peel. I

508
00:28:15,600 --> 00:28:18,480
Speaker 1: didn't I have to say, okay, so you slide it

509
00:28:18,480 --> 00:28:21,240
Speaker 1: in there. They can be electric. They can be uh

510
00:28:21,480 --> 00:28:23,720
Speaker 1: cooked right on a conveyor belt, like if you're in

511
00:28:23,760 --> 00:28:26,679
Speaker 1: a big pizza Jane, which you know if you have

512
00:28:26,680 --> 00:28:29,800
Speaker 1: a belt even at home. That's true. But the king

513
00:28:29,880 --> 00:28:33,320
Speaker 1: daddy of all is the brick oven pizza cooked with

514
00:28:33,359 --> 00:28:36,159
Speaker 1: wood and like your crush should have little bits of

515
00:28:36,200 --> 00:28:38,760
Speaker 1: black jar on it if you ask me for the

516
00:28:38,760 --> 00:28:42,120
Speaker 1: best for the best taste, which is actually soot it's

517
00:28:42,120 --> 00:28:47,800
Speaker 1: spent carbon. Yeah, a little spoiler there for an upcoming show.

518
00:28:48,560 --> 00:28:50,840
Speaker 1: And then here in Atlanta, the Antico, I think they

519
00:28:50,840 --> 00:28:53,920
Speaker 1: brought those three ovens over from Naples, if I'm not mistaken. Yeah,

520
00:28:53,960 --> 00:28:56,280
Speaker 1: I can see that. A lot of going on there.

521
00:28:56,520 --> 00:29:03,920
Speaker 1: There's tons of gestalt um Neapolitan pizza. Yeah, so Neapolitan pizza.

522
00:29:04,160 --> 00:29:10,240
Speaker 1: Um is extremely thin crust. That's bubbly crust. Um. You

523
00:29:10,320 --> 00:29:13,800
Speaker 1: put out sauce and then maybe basil and mozzarella. You

524
00:29:13,880 --> 00:29:17,920
Speaker 1: don't cover the sauce. It looks like pretty much equal parts.

525
00:29:18,520 --> 00:29:21,800
Speaker 1: Just visibly looking down over the pizza, it appears like

526
00:29:22,680 --> 00:29:26,880
Speaker 1: equal splotches of basil, mozzarella and um sauce. Yeah, kind

527
00:29:26,880 --> 00:29:29,480
Speaker 1: of spare They don't overdo it and to be a

528
00:29:29,520 --> 00:29:32,520
Speaker 1: true Neapolitan pizza. As of December two thousand nine, the

529
00:29:32,560 --> 00:29:37,840
Speaker 1: European Union issued a protection that regional protection that like

530
00:29:37,960 --> 00:29:40,480
Speaker 1: Champagne and what was the other thing we talked about recently?

531
00:29:41,080 --> 00:29:44,480
Speaker 1: Oh was it a cheese? I had to a bed

532
00:29:44,720 --> 00:29:49,920
Speaker 1: probably yeah, um. And also I think neu chatel neu

533
00:29:50,080 --> 00:29:53,480
Speaker 1: Chtel has regional protection as well, but basically like it

534
00:29:53,520 --> 00:29:55,959
Speaker 1: has to be produced in the area under these certain

535
00:29:56,560 --> 00:30:00,960
Speaker 1: guidelines to be considered that. Um, Neapolitan pizza enjoys that

536
00:30:01,040 --> 00:30:05,840
Speaker 1: economic protection now as well. And to beat Neapolitan it

537
00:30:05,840 --> 00:30:09,480
Speaker 1: has to be round. It can't be ostentatious. No more

538
00:30:09,480 --> 00:30:13,160
Speaker 1: than thirteen and a half into is in diameter. Um,

539
00:30:13,200 --> 00:30:14,960
Speaker 1: it can only be a tenth of an inch tall,

540
00:30:15,440 --> 00:30:19,200
Speaker 1: which is thin at its center. Yeah yeah, Um. The

541
00:30:19,280 --> 00:30:21,240
Speaker 1: crust has to be no more than three quarters of

542
00:30:21,280 --> 00:30:24,920
Speaker 1: an inch thick. So this is a really thin crust pizza, man. Yeah,

543
00:30:24,920 --> 00:30:27,520
Speaker 1: but not ultra thin. I got taken to task on

544
00:30:27,560 --> 00:30:30,160
Speaker 1: Facebook today because I said it was ultra thin. They

545
00:30:30,200 --> 00:30:33,320
Speaker 1: were like, not not ultra thin, ultra thins and tortilla.

546
00:30:33,600 --> 00:30:37,240
Speaker 1: I said, Mexican pizza, you have to kneed the dope

547
00:30:37,280 --> 00:30:39,520
Speaker 1: by hand, right, Yeah, And I got a couple of

548
00:30:39,520 --> 00:30:41,600
Speaker 1: more that weren't in the article. Supposedly it has to

549
00:30:41,640 --> 00:30:44,440
Speaker 1: be in a wood fired oven above nine and five

550
00:30:44,480 --> 00:30:50,880
Speaker 1: degrees Fahreneit only San Marzano plum tomatoes, which you know,

551
00:30:50,960 --> 00:30:52,720
Speaker 1: to me, that's the only tomatoes you're gonna be cooking

552
00:30:52,720 --> 00:30:57,640
Speaker 1: Italian style? Is that right? I think? So? Is that canned? Yeah, okay,

553
00:30:57,920 --> 00:30:59,120
Speaker 1: I know what you're talking about. I mean, I'm sure

554
00:30:59,120 --> 00:31:01,480
Speaker 1: you can get them fresh, obviously, but yeah, they can say.

555
00:31:01,560 --> 00:31:04,320
Speaker 1: Marzano's are like what I use in my spaghetti sauce.

556
00:31:04,400 --> 00:31:06,640
Speaker 1: Have you been to the Italian market by five seasons

557
00:31:06,640 --> 00:31:09,120
Speaker 1: on the West Side? I have not. It is like

558
00:31:09,360 --> 00:31:13,200
Speaker 1: right like half a block down and it is authentically Yeah,

559
00:31:13,240 --> 00:31:14,920
Speaker 1: you should check it out if you're into that. I

560
00:31:14,960 --> 00:31:18,520
Speaker 1: am into that. We'll check it out, all right, um.

561
00:31:18,560 --> 00:31:21,760
Speaker 1: And I think that's all too to buy law. And

562
00:31:21,760 --> 00:31:23,600
Speaker 1: of course, no one's they pointed out in the article

563
00:31:23,600 --> 00:31:25,760
Speaker 1: I read that no one's going out and like, you know,

564
00:31:25,960 --> 00:31:28,520
Speaker 1: punishing anybody. It's just a set of standards that they

565
00:31:28,560 --> 00:31:31,160
Speaker 1: like the whole deer. Uh. You know, they're not gonna

566
00:31:31,160 --> 00:31:35,480
Speaker 1: throw you in jail for calling something in Neopolitan right. Yeah, um,

567
00:31:35,560 --> 00:31:38,320
Speaker 1: although they should so that's neopolitan. We talked about New

568
00:31:38,400 --> 00:31:43,200
Speaker 1: York and Chicago. Um, California pizza that is super thin crust,

569
00:31:44,120 --> 00:31:47,840
Speaker 1: usually made with um, what what vegetables are in season?

570
00:31:48,400 --> 00:31:53,240
Speaker 1: I like California Pizza Kitchen. It's okay. It's pretty good,

571
00:31:53,240 --> 00:31:56,000
Speaker 1: like barbecue sauce on your pizza. H No, they have

572
00:31:56,200 --> 00:31:59,719
Speaker 1: a tostada pizza that's really good too. You should check, man,

573
00:31:59,840 --> 00:32:01,720
Speaker 1: you got to expand it for rise is. It's not

574
00:32:01,800 --> 00:32:03,800
Speaker 1: just New York and Chicago. There's a lot. There's a

575
00:32:03,800 --> 00:32:06,200
Speaker 1: whole world of pizza. I've been to CPK. It's fine.

576
00:32:06,800 --> 00:32:10,040
Speaker 1: The black bean salad there is delicious. They're they're guacamolea

577
00:32:10,120 --> 00:32:14,040
Speaker 1: is pretty good too. And then Greek. Yeah, that's also

578
00:32:14,080 --> 00:32:17,800
Speaker 1: in a pan like Chicago. It's just I'm not thinking

579
00:32:17,800 --> 00:32:21,240
Speaker 1: of feta feta and spend it sometimes olives. Yeah, I

580
00:32:21,320 --> 00:32:25,840
Speaker 1: like feta. Um. And then uh Sicilian and there's American

581
00:32:25,880 --> 00:32:29,200
Speaker 1: Sicilian and Italian Sicilian. That's right. And if you're an American,

582
00:32:29,280 --> 00:32:33,520
Speaker 1: you're making a Sicilian pizza. It's rectangular, square, thick crust.

583
00:32:34,400 --> 00:32:37,640
Speaker 1: The reason it's thick is in uh Sicily, they baked

584
00:32:37,640 --> 00:32:41,840
Speaker 1: the ingredients into the crust. Yeah, I'd like to try that. Actually,

585
00:32:41,920 --> 00:32:44,320
Speaker 1: it's like, um, they heard about stuff crust pizza and

586
00:32:44,360 --> 00:32:47,640
Speaker 1: started mimicking it. O man, pizza head drives me nuts.

587
00:32:47,640 --> 00:32:50,040
Speaker 1: With all those things. It's like the rope of cheese

588
00:32:50,080 --> 00:32:52,560
Speaker 1: in the cross. Or then they had the one crust,

589
00:32:53,280 --> 00:32:56,400
Speaker 1: there was the one the pizza eat backwards, like they

590
00:32:56,520 --> 00:32:58,880
Speaker 1: just can come up with all these things that are

591
00:32:58,920 --> 00:33:04,680
Speaker 1: completely unnecessary. There was the pizza that eats you the pizza. Yeah.

592
00:33:04,960 --> 00:33:08,880
Speaker 1: And speaking of Soviet Russia, Um, there's some pretty crazy

593
00:33:08,920 --> 00:33:12,080
Speaker 1: toppings around the world. What do they eat there? In Russia?

594
00:33:12,280 --> 00:33:17,520
Speaker 1: They eat something called makba, which is a blend of tuna, mackerel, sardines, onions,

595
00:33:17,520 --> 00:33:19,760
Speaker 1: and salmon, which I have to say sounds kind of good.

596
00:33:20,280 --> 00:33:21,880
Speaker 1: You know what I thought good was good was the

597
00:33:21,960 --> 00:33:27,160
Speaker 1: Japanese the mayo yaga jaga mayonnaise, bacon and potato mixture.

598
00:33:27,400 --> 00:33:31,320
Speaker 1: They their their hot dogs in that too. Oh my gosh. Yeah,

599
00:33:31,760 --> 00:33:34,640
Speaker 1: it's really good. A lot to check that out. Uh.

600
00:33:34,680 --> 00:33:37,640
Speaker 1: In India, little pickled ginger and tofu maybe and little

601
00:33:37,680 --> 00:33:41,360
Speaker 1: minced mutton. Yea so good to me. You don't like

602
00:33:41,440 --> 00:33:46,360
Speaker 1: mutton had a pet goat that's this is a lamb,

603
00:33:46,720 --> 00:33:49,320
Speaker 1: totally different animals. They can't even mate. I don't think

604
00:33:49,680 --> 00:33:56,680
Speaker 1: I bet they could. Well they can, but they can't reproduce. Okay, Brazil,

605
00:33:56,760 --> 00:34:00,400
Speaker 1: you might get some green peas on your pizza. Yeah, Asta, Rica,

606
00:34:00,440 --> 00:34:03,600
Speaker 1: you might get a little coconut equally, wolf, Yeah, I

607
00:34:03,640 --> 00:34:07,920
Speaker 1: think so. I'm not big on coconut and antrovies are

608
00:34:07,920 --> 00:34:11,319
Speaker 1: generally regarded as the least favorite pizza topping. What's the

609
00:34:11,400 --> 00:34:15,040
Speaker 1: number one pizza topping in America? Pepperoni? Of course, really

610
00:34:15,239 --> 00:34:19,279
Speaker 1: it got toppled this last this year. Chicken as far

611
00:34:19,320 --> 00:34:23,759
Speaker 1: as protein goes, chicken? Really? And is that? How do

612
00:34:23,760 --> 00:34:27,400
Speaker 1: they calculate that? Is that like in restaurants or there's

613
00:34:27,400 --> 00:34:32,799
Speaker 1: an actually surprising amount of pizza industry UM marketing and

614
00:34:32,840 --> 00:34:35,759
Speaker 1: lobby groups, in trade groups and the true of the

615
00:34:35,800 --> 00:34:39,400
Speaker 1: pizza and association. I ran across the blog post and

616
00:34:39,440 --> 00:34:42,040
Speaker 1: I don't remember I followed it to this press release

617
00:34:42,120 --> 00:34:45,799
Speaker 1: from some pizza association UM and I don't remember which

618
00:34:45,800 --> 00:34:49,320
Speaker 1: one it was, but they said that um, chicken topped

619
00:34:49,480 --> 00:34:53,080
Speaker 1: pepperoni as far as pepperoni toppings goes. So that means

620
00:34:53,200 --> 00:34:57,840
Speaker 1: that Americans consume more than two hundred and fifty million

621
00:34:57,880 --> 00:35:01,680
Speaker 1: pounds of chicken on their pizza. Yeah, which makes sense

622
00:35:01,680 --> 00:35:05,239
Speaker 1: because chicken's heavier than pepperoni, that's true, and that's a

623
00:35:05,239 --> 00:35:08,239
Speaker 1: lot of pepperoni. Maybe they go by weight. Yeah, we've

624
00:35:08,280 --> 00:35:10,520
Speaker 1: got some awesome stats here, don't we go ahead and

625
00:35:10,520 --> 00:35:13,319
Speaker 1: firow some of those out? Uh? So, the number of

626
00:35:13,360 --> 00:35:17,759
Speaker 1: pizzas sold in the US each year three billion. I'm

627
00:35:17,800 --> 00:35:20,040
Speaker 1: responsible for at least a million and a half of

628
00:35:20,040 --> 00:35:25,200
Speaker 1: those three fifty slices sold every second. Yeah, not bad.

629
00:35:25,480 --> 00:35:29,440
Speaker 1: And every year, the average American eats forty six slices.

630
00:35:30,000 --> 00:35:35,160
Speaker 1: That's child's play. Americans eat pizza at least once a month. Yeah,

631
00:35:35,440 --> 00:35:37,400
Speaker 1: that's a lot. That is a lot. I mean that

632
00:35:37,560 --> 00:35:40,520
Speaker 1: is that means like almost every American eats pizza at

633
00:35:40,600 --> 00:35:44,280
Speaker 1: least once a month. That's pretty staggering. I can't imagine

634
00:35:44,280 --> 00:35:46,960
Speaker 1: that there's any other food like that except maybe a cheeseburger.

635
00:35:47,520 --> 00:35:49,960
Speaker 1: I bet pizza tops that even I would think. So

636
00:35:50,239 --> 00:35:54,120
Speaker 1: it's just such an easy because vegetarians can eat pizza, cheese, pizza. Yeah.

637
00:35:54,200 --> 00:35:56,440
Speaker 1: And if you if you go to like McDonald's or

638
00:35:56,520 --> 00:35:59,759
Speaker 1: something like that, and you have a family of four, uh,

639
00:35:59,800 --> 00:36:01,880
Speaker 1: you are going to spend more than you would on

640
00:36:02,000 --> 00:36:04,560
Speaker 1: a pizza that don't feed that family fortune. And you

641
00:36:04,600 --> 00:36:09,440
Speaker 1: don't get the cold breakfast leftovers either. Uh exactly, McDonald's

642
00:36:09,560 --> 00:36:14,680
Speaker 1: you do. But um, what else was there anything else

643
00:36:14,840 --> 00:36:17,040
Speaker 1: I had? There was a guy in my elementary school actually,

644
00:36:17,080 --> 00:36:20,399
Speaker 1: you know, remember the little rectangle elementary school pizzas? Yeah,

645
00:36:20,440 --> 00:36:23,640
Speaker 1: so great. There was one dude, Brett Standish that did

646
00:36:23,640 --> 00:36:26,319
Speaker 1: not eat pizza. And he was like the only kid

647
00:36:26,360 --> 00:36:28,320
Speaker 1: I ever knew that it didn't eat pizza. So every

648
00:36:28,360 --> 00:36:30,840
Speaker 1: time we had pizza, it was like there was a

649
00:36:30,880 --> 00:36:34,040
Speaker 1: battle royal to find out who would get Prett Standish

650
00:36:34,080 --> 00:36:36,799
Speaker 1: as pizza. And he would like up his you know,

651
00:36:36,920 --> 00:36:39,440
Speaker 1: his asking price each week when I you know, it

652
00:36:39,480 --> 00:36:42,360
Speaker 1: was like a valuable commodity. Smart kid, Yeah, what do

653
00:36:42,400 --> 00:36:44,200
Speaker 1: you what was the most he ever got for it? No?

654
00:36:44,320 --> 00:36:46,319
Speaker 1: I have no idea. Probably a bunch of pringles and

655
00:36:46,400 --> 00:36:50,520
Speaker 1: like a little time behind the school, you know what

656
00:36:50,600 --> 00:36:56,400
Speaker 1: I'm saying. Uh no, when my imagination is racing right now? Okay? Um?

657
00:36:56,480 --> 00:36:58,880
Speaker 1: Oh yeah. There's this little sidebar in this article that

658
00:36:58,960 --> 00:37:01,719
Speaker 1: said that more than Lady pizzerias in New York are

659
00:37:01,760 --> 00:37:05,319
Speaker 1: operating under the name Raise More than. It's like that

660
00:37:05,360 --> 00:37:08,080
Speaker 1: sounds like a lot until you realize there's nine thousand

661
00:37:08,120 --> 00:37:11,400
Speaker 1: pizzerias in New York alone New York City. Well, I

662
00:37:11,440 --> 00:37:15,200
Speaker 1: thought this is pretty interesting. Should we talk about race? Um,

663
00:37:15,239 --> 00:37:17,440
Speaker 1: if you've ever been to New York or Atlanta's got

664
00:37:17,480 --> 00:37:21,640
Speaker 1: four raised pizzas? Is that right? Famous Original Race Atlanta

665
00:37:21,680 --> 00:37:24,840
Speaker 1: has raised New York pizza. Um? And you know how

666
00:37:24,840 --> 00:37:29,440
Speaker 1: I always says since whatever year, since nineteen in Atlanta,

667
00:37:29,600 --> 00:37:32,719
Speaker 1: that's not too bad. But yeah, there by the count

668
00:37:32,760 --> 00:37:36,319
Speaker 1: I got, there are forty nine pizzerias in New York

669
00:37:36,320 --> 00:37:39,880
Speaker 1: that use some form of the name Ray. And here's

670
00:37:40,040 --> 00:37:45,760
Speaker 1: the story behind it, um Ray Uh. Ralph Cuomo opened

671
00:37:45,760 --> 00:37:49,200
Speaker 1: the first race on Prince Street nine. He's grandfather de

672
00:37:49,400 --> 00:37:54,960
Speaker 1: Rivers and father of Mario and uh his nickname he

673
00:37:55,040 --> 00:37:57,200
Speaker 1: claimed to be Ray because he said it was Ralphie

674
00:37:57,239 --> 00:37:59,719
Speaker 1: than Rayphie than Ray. I'm not quite so sure about that.

675
00:38:00,560 --> 00:38:03,000
Speaker 1: Um that he opened a second one in the nineteen sixties,

676
00:38:03,600 --> 00:38:09,640
Speaker 1: and then someone named Rosalino Manano Majano. But the second

677
00:38:09,719 --> 00:38:14,160
Speaker 1: Rays changed the name to Famous Original Rays, even though

678
00:38:14,200 --> 00:38:17,680
Speaker 1: that wasn't true, So things started a little messy. Uh.

679
00:38:17,719 --> 00:38:20,640
Speaker 1: Then man John out now goes by Ray which is

680
00:38:20,680 --> 00:38:26,080
Speaker 1: also bogus opened. Uh, several more famous original Rays all

681
00:38:26,080 --> 00:38:29,719
Speaker 1: over the city sold that to new owner who begin

682
00:38:29,880 --> 00:38:32,279
Speaker 1: using other variations of the race. So it kind of

683
00:38:32,320 --> 00:38:37,680
Speaker 1: just spread. But ironically, three quote unquote Rays got together

684
00:38:38,360 --> 00:38:41,640
Speaker 1: to trademark the name. None of them our name Ray.

685
00:38:43,000 --> 00:38:45,200
Speaker 1: Yet they have all gotten together to try and trademark

686
00:38:45,239 --> 00:38:48,600
Speaker 1: the name Ray and to shut down at least in

687
00:38:48,719 --> 00:38:53,359
Speaker 1: name places like Atlanta's Near Pizza raised Near Pizza in Atlanta.

688
00:38:53,440 --> 00:38:55,680
Speaker 1: Who you're just probably got in trouble, I don't think

689
00:38:55,719 --> 00:38:57,799
Speaker 1: so they know about them, so you don't know that.

690
00:38:58,120 --> 00:39:01,480
Speaker 1: It sounds like a cartel. I think it is speaking

691
00:39:01,480 --> 00:39:08,399
Speaker 1: of Cartel's Chuck, the Big Three, Pizza Hut, Dominos, Papa John's. Um.

692
00:39:08,560 --> 00:39:10,879
Speaker 1: Of those three, the one that has the most urban

693
00:39:11,000 --> 00:39:15,480
Speaker 1: legends associated with it as Dominoes. I had heard. I

694
00:39:15,520 --> 00:39:18,560
Speaker 1: think one of these with the thirty minutes or less

695
00:39:18,640 --> 00:39:21,200
Speaker 1: went away because they killed some kid in a car

696
00:39:21,800 --> 00:39:28,120
Speaker 1: delivery person ready made urban legends. Supposedly, um, they there

697
00:39:28,160 --> 00:39:32,120
Speaker 1: were lawsuits from people being hit. At least one person

698
00:39:32,160 --> 00:39:35,040
Speaker 1: was hit, but they didn't say it had anything to

699
00:39:35,080 --> 00:39:38,360
Speaker 1: do with the thirty minutes or less. One person was killed. Yeah,

700
00:39:38,719 --> 00:39:41,319
Speaker 1: well yeah, that's right. One person killed at least, so

701
00:39:41,320 --> 00:39:43,719
Speaker 1: then at least one person hit. We're both kind of right,

702
00:39:43,840 --> 00:39:46,080
Speaker 1: but they did do away with that. There was also

703
00:39:46,200 --> 00:39:49,160
Speaker 1: a rumor that the owner of Domino's contributed a lot

704
00:39:49,239 --> 00:39:54,319
Speaker 1: to anti abortion groups UM, which may or may not

705
00:39:54,440 --> 00:39:56,799
Speaker 1: have been true, but he didn't known Domino's probably at

706
00:39:56,800 --> 00:40:00,000
Speaker 1: the time, because the guy who founded the company, UM,

707
00:40:00,040 --> 00:40:03,960
Speaker 1: Tom Monahan. Yeah, he's sold in a billion, which is

708
00:40:03,960 --> 00:40:08,480
Speaker 1: pretty tiny, but he is a staunch Catholic and obviously

709
00:40:08,560 --> 00:40:12,560
Speaker 1: a supporter of pro life and is building his own

710
00:40:12,560 --> 00:40:17,040
Speaker 1: little Catholic town outside of Miami. Yeah, one of those.

711
00:40:17,080 --> 00:40:20,000
Speaker 1: And I've heard of these before. We basically like, I'm

712
00:40:20,040 --> 00:40:23,480
Speaker 1: gonna build my little my own little town, like filled

713
00:40:23,480 --> 00:40:28,080
Speaker 1: with people that are like me because I'm incredibly well

714
00:40:28,480 --> 00:40:31,160
Speaker 1: exactly So, I don't know what the status is on

715
00:40:31,200 --> 00:40:34,719
Speaker 1: that now, but um, supposedly more than thirty thousand residents

716
00:40:34,719 --> 00:40:38,000
Speaker 1: will occupy this town and eventually they'll go to war

717
00:40:38,080 --> 00:40:42,480
Speaker 1: with Celebration Florida. Uh. And then there's all these goofy pizzas.

718
00:40:42,480 --> 00:40:44,880
Speaker 1: I don't get into all this stuff, like the the

719
00:40:45,040 --> 00:40:50,000
Speaker 1: three thousand euro pizza with kannak marinated lobster and edible

720
00:40:50,040 --> 00:40:52,800
Speaker 1: gold and okay, so that holds the record, and sooked

721
00:40:52,880 --> 00:40:56,600
Speaker 1: caviare for the most expensive with gold. There's actually two

722
00:40:56,640 --> 00:40:59,759
Speaker 1: categories in Guinness as far as most expensive pizza with

723
00:40:59,800 --> 00:41:02,319
Speaker 1: that gold and without. Apparently, if you just want to

724
00:41:02,360 --> 00:41:04,560
Speaker 1: like throw some medable gold on your pizza, you can

725
00:41:04,640 --> 00:41:07,839
Speaker 1: just you know, tip the scales by wise. But if

726
00:41:07,880 --> 00:41:10,960
Speaker 1: you want the most expensive pizza in the world without gold,

727
00:41:11,400 --> 00:41:14,960
Speaker 1: that record was recently broken. Uh and Stevenson Pizza Company

728
00:41:15,000 --> 00:41:17,920
Speaker 1: in Vancouver, which apparently is affiliated with the guy from

729
00:41:17,920 --> 00:41:24,640
Speaker 1: Hell's Kitchen. Oh yeah, shut it down, yeah, Gordon Ramsay, yes, Um.

730
00:41:24,880 --> 00:41:27,279
Speaker 1: They have a four hundred and fifty dollar pizza called

731
00:41:27,280 --> 00:41:30,920
Speaker 1: the Sea six. Pizza has lobster, thermador, black Alaskan cod

732
00:41:31,000 --> 00:41:36,280
Speaker 1: and caviare on it. It looks kind of good. Yeah,

733
00:41:36,320 --> 00:41:38,240
Speaker 1: you know, they do stuff like that to get pressed

734
00:41:38,239 --> 00:41:40,840
Speaker 1: and get people in there. And I get it. What

735
00:41:40,920 --> 00:41:44,799
Speaker 1: about the largest pizza ever built and eaten? I like

736
00:41:44,960 --> 00:41:49,719
Speaker 1: that They have that caveat Yeah, agreed, Havana, Florida. Um

737
00:41:50,200 --> 00:41:52,799
Speaker 1: from seven. I'm surprised no one has tried to break

738
00:41:52,840 --> 00:41:57,920
Speaker 1: it since then. UM, thousand, four hundred and fifty seven

739
00:41:57,920 --> 00:42:03,080
Speaker 1: pounds of pizza. Ninety over ninety four thousand slices devoured

740
00:42:03,080 --> 00:42:06,839
Speaker 1: by thirty thousand, at least thirty thousand people hanging out.

741
00:42:06,840 --> 00:42:10,480
Speaker 1: How do they bake that thing? I wonder? I don't know.

742
00:42:12,480 --> 00:42:15,080
Speaker 1: That's that's a great question. That's the one I want

743
00:42:15,120 --> 00:42:17,759
Speaker 1: listener mail on. Not your favorite pizza topic. No one

744
00:42:17,800 --> 00:42:20,640
Speaker 1: cares about that. How did they bake that thing? I guess.

745
00:42:20,640 --> 00:42:25,560
Speaker 1: I mean maybe it was sunbaked. I don't know. They're like, wow,

746
00:42:25,560 --> 00:42:28,080
Speaker 1: this is really like they make it and they're like,

747
00:42:28,080 --> 00:42:31,640
Speaker 1: oh wait, yeah, because it says eaten. Or maybe there's

748
00:42:31,680 --> 00:42:33,959
Speaker 1: another record tied to it for the largest pizza oven.

749
00:42:35,280 --> 00:42:38,960
Speaker 1: And then the longest pizza delivery. Two thousand four, a

750
00:42:39,000 --> 00:42:43,879
Speaker 1: Domino's franchise owner named Lucy Clough delivered a pizza ten

751
00:42:43,880 --> 00:42:48,400
Speaker 1: thousand five two miles stand hundred fifty KOs from London

752
00:42:48,440 --> 00:42:51,320
Speaker 1: to Melbourne. It was a vegetarian pizzas part of the

753
00:42:51,400 --> 00:42:54,520
Speaker 1: Make A Wish Foundation. I was about to disparage it,

754
00:42:55,360 --> 00:42:57,360
Speaker 1: I know. That's why I got all that out in

755
00:42:57,440 --> 00:42:59,600
Speaker 1: one breath before you could break it. Yea, I was

756
00:42:59,600 --> 00:43:02,080
Speaker 1: saving from yourself. Make I Wish? Then I support it.

757
00:43:02,239 --> 00:43:13,440
Speaker 1: Way to goacha, that's pizza. Yeah, you know what's awesome

758
00:43:13,480 --> 00:43:16,840
Speaker 1: about pizza. And I guarantee you there's dark corners to

759
00:43:16,880 --> 00:43:19,160
Speaker 1: all this that we didn't even hit that we're going

760
00:43:19,200 --> 00:43:21,279
Speaker 1: to hear about that we want to hear about. This

761
00:43:21,320 --> 00:43:23,000
Speaker 1: will be one of those which I love. Yeah, I

762
00:43:23,120 --> 00:43:26,319
Speaker 1: love pizza. Uh, if you love pizza, you can read

763
00:43:26,320 --> 00:43:29,400
Speaker 1: more about it at how stiff works dot com. Type

764
00:43:29,440 --> 00:43:32,239
Speaker 1: the word p I z Z eight into the switch

765
00:43:32,360 --> 00:43:37,120
Speaker 1: bar at our beloved how stifforks dot com website. Um,

766
00:43:37,120 --> 00:43:39,319
Speaker 1: which is now two words. I think as far as

767
00:43:39,360 --> 00:43:43,080
Speaker 1: eight P goes website. Yeah, a long time. They know.

768
00:43:44,160 --> 00:43:46,040
Speaker 1: I was taught when I was hired. Here it's capital

769
00:43:46,160 --> 00:43:48,560
Speaker 1: W E B, separate word, lower case S, I T

770
00:43:48,680 --> 00:43:52,440
Speaker 1: E right now it's lowercase all one word. Oh, it's

771
00:43:52,440 --> 00:43:53,879
Speaker 1: all one word. Now. I thought you were saying it's

772
00:43:53,880 --> 00:43:57,120
Speaker 1: two words. Now I got you. Yeah, No, it's one word. Okay,

773
00:43:57,840 --> 00:44:00,400
Speaker 1: this is great. And if I did say two woods,

774
00:44:00,760 --> 00:44:04,799
Speaker 1: I was wrong. We'll find out. Uh. Anyway, I think

775
00:44:04,800 --> 00:44:07,520
Speaker 1: I said such far in there. So it's time for

776
00:44:07,560 --> 00:44:14,160
Speaker 1: the listener mail, Chuck. Yes, we should tell everybody about

777
00:44:14,160 --> 00:44:17,880
Speaker 1: something very special and dear to our hearts New York City.

778
00:44:17,920 --> 00:44:20,480
Speaker 1: That's right. We are going to Comic Con, and we

779
00:44:20,520 --> 00:44:24,000
Speaker 1: will be doing a live podcast on Friday, October twelve

780
00:44:24,640 --> 00:44:26,759
Speaker 1: at Comic Con at the jabb At Center. It's like

781
00:44:26,760 --> 00:44:28,680
Speaker 1: our new thing. We did San Diego, now we're doing

782
00:44:28,719 --> 00:44:31,279
Speaker 1: New York. That's right next up Albuquerque. So if you

783
00:44:31,320 --> 00:44:32,960
Speaker 1: were going to Comic Con, you should come by and

784
00:44:33,040 --> 00:44:36,480
Speaker 1: see that. But after Comic Con, we have one of

785
00:44:36,480 --> 00:44:42,520
Speaker 1: our famous, its famous to us all star trivia nights. Um,

786
00:44:42,520 --> 00:44:44,239
Speaker 1: where is it gonna be the cutting Room? It is

787
00:44:44,280 --> 00:44:47,799
Speaker 1: at the grand reopening of the Cutting Room in the

788
00:44:47,840 --> 00:44:50,719
Speaker 1: flat Iron District, which is what's the address? It is

789
00:44:50,960 --> 00:44:53,879
Speaker 1: h forty four East thirty second Street in New York

790
00:44:54,000 --> 00:44:57,440
Speaker 1: And it's in the flat Iron you said. And doors

791
00:44:57,440 --> 00:44:59,960
Speaker 1: open at seven thirty. Trivia goes down at eight thirty.

792
00:45:00,200 --> 00:45:03,240
Speaker 1: And what is the first come, first serve? Right? Free free, free,

793
00:45:03,280 --> 00:45:05,759
Speaker 1: first come, first serve. We will have a bar there

794
00:45:05,840 --> 00:45:08,720
Speaker 1: that you can buy drinks. Yeah, you can buy us drinks.

795
00:45:08,800 --> 00:45:11,239
Speaker 1: That's right. We're gonna basically be having a really good

796
00:45:11,239 --> 00:45:13,759
Speaker 1: time if you if you're not familiar with our trivia nights, like,

797
00:45:14,280 --> 00:45:15,959
Speaker 1: just come out and check it out. It'll be worth

798
00:45:15,960 --> 00:45:19,400
Speaker 1: your while, absolutely, and stay tuned for info on Facebook

799
00:45:19,400 --> 00:45:22,279
Speaker 1: and Twitter. About the makeup of the All Star team.

800
00:45:22,280 --> 00:45:24,600
Speaker 1: We're filling that out as we speak, but we will

801
00:45:24,640 --> 00:45:26,399
Speaker 1: have some special guests that you will want to meet. Yeah,

802
00:45:26,440 --> 00:45:27,920
Speaker 1: and at the very least you can come take on

803
00:45:28,000 --> 00:45:30,680
Speaker 1: me and chuck right, yeah, okay, it's just fun. So

804
00:45:30,800 --> 00:45:33,759
Speaker 1: what is that? That's Friday, October twelfth, right, yep, the

805
00:45:33,800 --> 00:45:38,640
Speaker 1: panels that went. The panel is at I believe, okay,

806
00:45:38,680 --> 00:45:40,680
Speaker 1: and then we're gonna be at the cutting room starting

807
00:45:40,680 --> 00:45:43,520
Speaker 1: at eight thirty. Tribute starts at eight thirty doors at

808
00:45:43,520 --> 00:45:46,000
Speaker 1: seven thirty. Be there, be square. You were good at this.

809
00:45:46,160 --> 00:45:48,759
Speaker 1: Thank you? All right, the time for listener mail. I'm

810
00:45:48,760 --> 00:45:53,560
Speaker 1: gonna call this accidents. Thanks to us, we cause an accident,

811
00:45:54,000 --> 00:45:58,239
Speaker 1: a good one, like no one got hurt. This from

812
00:45:58,280 --> 00:46:00,160
Speaker 1: Annie and Annie was going off to college, which was

813
00:46:00,920 --> 00:46:03,560
Speaker 1: several states away, so her family decided to road trip

814
00:46:03,600 --> 00:46:07,000
Speaker 1: with her two uh to to the college as a

815
00:46:07,000 --> 00:46:09,879
Speaker 1: little mini vacation. That is very sweet depending on how

816
00:46:09,880 --> 00:46:12,200
Speaker 1: Andy feels about her family. Well, you're about it by now.

817
00:46:12,719 --> 00:46:14,479
Speaker 1: It may sound fun, but it's not easy to agree

818
00:46:14,520 --> 00:46:18,560
Speaker 1: on music when you're James Blunt loving mom, Miley Virus

819
00:46:18,719 --> 00:46:22,440
Speaker 1: loving younger sister. She is just said up in college, Yeah,

820
00:46:22,840 --> 00:46:26,000
Speaker 1: and weird eurometal loving older brother or all crammed into

821
00:46:26,040 --> 00:46:28,360
Speaker 1: a car together after a few hours of me wondering

822
00:46:28,360 --> 00:46:30,480
Speaker 1: if I could get a refund on my soundproof headphones.

823
00:46:30,920 --> 00:46:33,120
Speaker 1: They agreed to let me pick the music, and I

824
00:46:33,160 --> 00:46:35,840
Speaker 1: picked the stuff. You should know. It turns out everyone

825
00:46:36,000 --> 00:46:39,520
Speaker 1: loves Slash doesn't hate stuff. You should know. We were

826
00:46:39,520 --> 00:46:42,080
Speaker 1: all interested more importantly not yelling or throwing CDs out

827
00:46:42,080 --> 00:46:43,879
Speaker 1: in the window. Plus, it was fun to go back

828
00:46:43,880 --> 00:46:47,200
Speaker 1: through uh my favorites. Jack the Ripper, for instance, made

829
00:46:47,200 --> 00:46:50,279
Speaker 1: my mom a little green. However, you know what what

830
00:46:50,360 --> 00:46:53,000
Speaker 1: we heavily edited that one. Yeah, it was worse. It

831
00:46:53,080 --> 00:46:55,719
Speaker 1: always way worse. I think, Yeah, I remember going through

832
00:46:55,719 --> 00:46:58,560
Speaker 1: there and be like, dude, we can as it was facts.

833
00:46:58,600 --> 00:47:02,719
Speaker 1: You all know it was so yeah. Um, However, during

834
00:47:02,719 --> 00:47:04,560
Speaker 1: a time when it was my goofy brothers turning to

835
00:47:04,680 --> 00:47:08,120
Speaker 1: drive parentheses, I really can't stress how weird he is.

836
00:47:08,840 --> 00:47:10,839
Speaker 1: At the end of the cast about genius, you were

837
00:47:10,840 --> 00:47:13,319
Speaker 1: reading some other listen listener mail from a lady truck

838
00:47:13,400 --> 00:47:16,600
Speaker 1: driver and told her to honk her horn, which my

839
00:47:16,640 --> 00:47:20,520
Speaker 1: brother did really loud, like a truck would do. It

840
00:47:20,520 --> 00:47:22,040
Speaker 1: wouldn't have been a problem but we were in one

841
00:47:22,080 --> 00:47:25,720
Speaker 1: of those curvy two lane highways behind a senior citizen.

842
00:47:26,880 --> 00:47:30,640
Speaker 1: Uh and basically this this lady thought that they were

843
00:47:30,680 --> 00:47:34,560
Speaker 1: honking at her. She slammed on her brakes and caused

844
00:47:34,600 --> 00:47:37,319
Speaker 1: the person riding behind her to butt into her rear end.

845
00:47:37,400 --> 00:47:39,520
Speaker 1: Oh no, uh No one was hurt. But I was

846
00:47:39,600 --> 00:47:42,319
Speaker 1: laughing because over the screech of tires, I actually heard

847
00:47:42,400 --> 00:47:45,640
Speaker 1: Chuck say, I hope we didn't just cause an accident. Wow,

848
00:47:45,719 --> 00:47:49,280
Speaker 1: this is um. Everyone is fine. There was no damage

849
00:47:49,320 --> 00:47:51,319
Speaker 1: to either car. But my mom made my brother give

850
00:47:51,360 --> 00:47:54,200
Speaker 1: them both info because my mother thought that he was liable.

851
00:47:55,520 --> 00:47:59,279
Speaker 1: Thanks Mom. Yeahly, she just drove straight to jail. And

852
00:47:59,400 --> 00:48:01,759
Speaker 1: she says I was the one to offerdly explain to

853
00:48:01,840 --> 00:48:04,960
Speaker 1: the old lady what a podcast was ps. I hope

854
00:48:05,000 --> 00:48:08,600
Speaker 1: my dorm mate likes you guys. That's from Annie. Thanks

855
00:48:08,600 --> 00:48:11,400
Speaker 1: a lot, any that was really nice. But everyone's safe

856
00:48:11,600 --> 00:48:14,239
Speaker 1: you too. Man, That's that's a crazy cho It sounds

857
00:48:14,280 --> 00:48:17,400
Speaker 1: a little made up, but oh yeah, we've followed for

858
00:48:17,480 --> 00:48:23,160
Speaker 1: it before. Man, remember either way, the marriage, the wedding proposal. Yeah,

859
00:48:23,560 --> 00:48:25,520
Speaker 1: I still have to go on my face about that's

860
00:48:25,560 --> 00:48:29,480
Speaker 1: all right? We all do, we all do Uh, if

861
00:48:29,560 --> 00:48:34,040
Speaker 1: you have a great story about how your family has

862
00:48:34,080 --> 00:48:35,839
Speaker 1: been brought together by stuff, you should know we want

863
00:48:35,880 --> 00:48:38,520
Speaker 1: to hear it. We also want to know how the

864
00:48:38,640 --> 00:48:44,840
Speaker 1: citizens of Havana, Florida, baked their d sliced pizza. We

865
00:48:44,960 --> 00:48:47,640
Speaker 1: really really want to know that, agreed, um, and how

866
00:48:47,680 --> 00:48:52,000
Speaker 1: delicious it was. Yeah, you can tweet to us all

867
00:48:52,000 --> 00:48:55,960
Speaker 1: of this information to uh s y s K podcast. Seriously,

868
00:48:56,120 --> 00:48:59,719
Speaker 1: Our Twitter is killing it, is it? Yes, that's great.

869
00:49:00,160 --> 00:49:03,200
Speaker 1: It's one of the best Twitter feeds on the internet. Wow,

870
00:49:03,440 --> 00:49:06,760
Speaker 1: it's got it all man. It has um wacky news,

871
00:49:06,880 --> 00:49:10,880
Speaker 1: it has important news. Criticism of Twitter when they suspend

872
00:49:10,880 --> 00:49:15,320
Speaker 1: people's accounts, um it has we we talked to people

873
00:49:15,400 --> 00:49:20,080
Speaker 1: back and forth. Sometimes we pester Hodgman for no good reason. Yeah. Um,

874
00:49:20,120 --> 00:49:23,040
Speaker 1: there's just all sorts of great stuff on Twitter. Or

875
00:49:23,120 --> 00:49:25,160
Speaker 1: we'll like, we'll see a tweet from like the Jim

876
00:49:25,239 --> 00:49:28,799
Speaker 1: Henson Company that they like the Muppet podcast. Yeah yeah,

877
00:49:28,880 --> 00:49:31,000
Speaker 1: so like pretty cool stuff like that is down. Yeah

878
00:49:31,040 --> 00:49:33,680
Speaker 1: it is. It's very cool. Um. So you can follow

879
00:49:33,760 --> 00:49:36,880
Speaker 1: us on Twitter at so it's the AT symbol and

880
00:49:36,920 --> 00:49:40,160
Speaker 1: then s y s K p O d c A

881
00:49:40,520 --> 00:49:43,120
Speaker 1: s t at s Y s K Podcast We're also

882
00:49:43,239 --> 00:49:46,399
Speaker 1: killing it on Facebook. Our Facebook page is awesome. Uh

883
00:49:46,400 --> 00:49:49,440
Speaker 1: that's Facebook dot com slash stuff you should know, right,

884
00:49:49,920 --> 00:49:51,520
Speaker 1: and you can just send us an email like a

885
00:49:51,560 --> 00:49:56,640
Speaker 1: normal person would to s White Too. Stuff podcasts at

886
00:49:56,680 --> 00:50:04,760
Speaker 1: Discovery dot For more on this and thousands of other topics,

887
00:50:04,920 --> 00:50:13,839
Speaker 1: visit how Stuff works dot com