1
00:00:01,840 --> 00:00:06,359
Speaker 1: How do you Everybody? Happy Saturday? Chuck here to introduce

2
00:00:06,480 --> 00:00:08,720
Speaker 1: my pick for the stuff you should have select this

3
00:00:08,760 --> 00:00:12,559
Speaker 1: week about pizza. Boy, oh boy, do we have fun

4
00:00:12,560 --> 00:00:15,680
Speaker 1: on this one. October eleven, two thousand twelve shall live

5
00:00:15,720 --> 00:00:19,200
Speaker 1: in infamy because we talked all about pizza from its

6
00:00:19,560 --> 00:00:21,599
Speaker 1: from its origins to where it stands today, Where to

7
00:00:21,640 --> 00:00:24,000
Speaker 1: get the best pizza? Oh my goodness, it was so

8
00:00:24,040 --> 00:00:26,880
Speaker 1: much fun. It's gonna make you hungry too, so please enjoyed. Everyone.

9
00:00:29,960 --> 00:00:33,400
Speaker 1: Welcome to Stuff you should Know from house Stuff Works

10
00:00:33,440 --> 00:00:42,280
Speaker 1: dot com. Hey, and welcome to the podcast. I'm Josh Clark,

11
00:00:42,520 --> 00:00:45,720
Speaker 1: There's Charles W. Chuck Bryant. I'm a little under the weather,

12
00:00:46,200 --> 00:00:48,760
Speaker 1: a little rundown, but I feel better than I sound.

13
00:00:49,479 --> 00:00:52,720
Speaker 1: I am over the weather. Yeah whatever that means. It

14
00:00:52,760 --> 00:00:55,639
Speaker 1: means you're in great spirits, good shape. Sure can put

15
00:00:55,680 --> 00:00:57,600
Speaker 1: your hand through that wall next to you. I probably

16
00:00:57,640 --> 00:01:01,640
Speaker 1: could actually on certain days, but not today. That's a

17
00:01:01,640 --> 00:01:04,520
Speaker 1: good Chuck. Yet you're doing okay? Yeah? Great, guld your

18
00:01:04,520 --> 00:01:07,440
Speaker 1: feeling better Even though you sound crappy, man, I really don't.

19
00:01:08,160 --> 00:01:13,080
Speaker 1: It's always reminiscent of the six month period that you're sick. Earlis. Yeah, now,

20
00:01:13,120 --> 00:01:16,280
Speaker 1: I'm healthy. I don't smoke, I exercise, I eat right

21
00:01:16,319 --> 00:01:19,200
Speaker 1: a juice. Isn't it remarkable how you don't get sick

22
00:01:19,240 --> 00:01:22,160
Speaker 1: as often when you live right? Yeah, when you treat

23
00:01:22,200 --> 00:01:28,480
Speaker 1: your body exactly? Um, well, chuck. It's an excellent segway because,

24
00:01:28,560 --> 00:01:30,760
Speaker 1: in my opinion, one of the best ways to treat

25
00:01:30,800 --> 00:01:34,880
Speaker 1: your body is to stuff it full of really good pizza. Yeah.

26
00:01:35,240 --> 00:01:40,039
Speaker 1: Have you had pizza before? Yeah? Dude, I love pizza.

27
00:01:40,080 --> 00:01:43,160
Speaker 1: I don't eat that much of it. Oh really No,

28
00:01:43,280 --> 00:01:45,319
Speaker 1: I mean I don't know how much. I mean, we

29
00:01:45,360 --> 00:01:48,120
Speaker 1: have stats on the average American and stuff. May I

30
00:01:48,120 --> 00:01:52,120
Speaker 1: spit one out? Sure? Every day Americans eat about a

31
00:01:52,200 --> 00:01:56,880
Speaker 1: hundred acres of pizza. I guess it would be Sicilian

32
00:01:57,120 --> 00:02:00,120
Speaker 1: because an acres it would be squared, although that have

33
00:02:00,160 --> 00:02:02,240
Speaker 1: to be square. No, you can have a round acre.

34
00:02:02,960 --> 00:02:05,240
Speaker 1: Uh yeah, I guess you could. Just forget what I said.

35
00:02:05,280 --> 00:02:08,560
Speaker 1: I've never seen a round acre before. I'm gonna imagine

36
00:02:08,560 --> 00:02:11,400
Speaker 1: an island. If it's round, Oh yeah, it would be

37
00:02:11,680 --> 00:02:15,320
Speaker 1: round acreage. There's not really any real round islands. There's

38
00:02:15,360 --> 00:02:18,400
Speaker 1: there's no such thing as a perfect circle of Gilligan's

39
00:02:18,400 --> 00:02:24,040
Speaker 1: Island was so round. It's just a circle. No, Yeah,

40
00:02:24,120 --> 00:02:25,799
Speaker 1: I love pizza. I don't know how much I eat

41
00:02:25,800 --> 00:02:28,280
Speaker 1: of it though compared to most people. Like i'd say

42
00:02:28,280 --> 00:02:32,360
Speaker 1: we order a pizza, like maybe once a month. What

43
00:02:32,720 --> 00:02:35,120
Speaker 1: we'll order a pizza? Are the only pizza you have?

44
00:02:35,280 --> 00:02:37,520
Speaker 1: Every every month? Yeah, we'll get like it. We'll order

45
00:02:37,560 --> 00:02:40,040
Speaker 1: a pizza delivery or and then probably will throw in

46
00:02:40,080 --> 00:02:43,640
Speaker 1: one visit to Antico which a month that you got

47
00:02:43,720 --> 00:02:45,720
Speaker 1: me beat there. I need to get out there more often. Yeah,

48
00:02:45,840 --> 00:02:48,200
Speaker 1: once every six weeks to two months for Antico. Yeah.

49
00:02:48,320 --> 00:02:51,560
Speaker 1: Here in Atlanta, Um, Chuck and I have a pizza place.

50
00:02:51,639 --> 00:02:53,919
Speaker 1: I guess everybody in Atlanta has it, but we're very

51
00:02:53,960 --> 00:02:57,160
Speaker 1: fortunate to have a place called Antico Pizza. It's really good.

52
00:02:57,200 --> 00:02:59,639
Speaker 1: And now I understand the name after researching this article.

53
00:03:00,639 --> 00:03:02,880
Speaker 1: Uh yeah, it's kind of close to the original pizzeria.

54
00:03:02,960 --> 00:03:06,000
Speaker 1: I think that's the point, is it, I would imagine.

55
00:03:06,040 --> 00:03:09,160
Speaker 1: I don't think they follow the traditional rules though. Okay,

56
00:03:09,280 --> 00:03:12,480
Speaker 1: we're spoiling all of me, well for my part. You

57
00:03:12,520 --> 00:03:15,119
Speaker 1: mean and I are crazy about pizza and we eat

58
00:03:15,160 --> 00:03:17,600
Speaker 1: it like all the time. Everything. We're frozen pizza to

59
00:03:17,760 --> 00:03:22,079
Speaker 1: Dominoes to um pizza out like by the slice. Yeah,

60
00:03:22,160 --> 00:03:23,760
Speaker 1: it's good. I have a lot more pizza when I

61
00:03:23,760 --> 00:03:26,520
Speaker 1: lived up in the New York area. Yeah, because I

62
00:03:26,520 --> 00:03:28,640
Speaker 1: would like get it after class. Just the single slice

63
00:03:28,639 --> 00:03:31,000
Speaker 1: would be huge slice and you fold it in half

64
00:03:31,040 --> 00:03:33,000
Speaker 1: and it's just great. Did you want pizza while you

65
00:03:33,000 --> 00:03:38,040
Speaker 1: were researching this? Did you? Oh? Yeah? Yeah? Alright? So

66
00:03:38,480 --> 00:03:41,680
Speaker 1: by the Antico though, it is really really good pizza,

67
00:03:41,720 --> 00:03:44,760
Speaker 1: the best pizza in Atlanta, most people agree on. And

68
00:03:44,840 --> 00:03:47,280
Speaker 1: judging by the line out the door every single day,

69
00:03:48,000 --> 00:03:51,280
Speaker 1: then uh, I would say, we're right. I've even gotten

70
00:03:51,280 --> 00:03:53,040
Speaker 1: into an argument with them on the phone, which I

71
00:03:53,080 --> 00:03:55,800
Speaker 1: don't do very often, about whether or not you can

72
00:03:55,920 --> 00:03:58,760
Speaker 1: order a cheese a pizza without cheese, and I'll still

73
00:03:58,800 --> 00:04:02,120
Speaker 1: go back there after hanging up on them in anger. Yeah,

74
00:04:02,240 --> 00:04:04,680
Speaker 1: they do it their way. They definitely do that. That's

75
00:04:04,720 --> 00:04:07,680
Speaker 1: the man. They also have the big the dressing station

76
00:04:08,160 --> 00:04:11,480
Speaker 1: which is like the basil plants. They don't even have it,

77
00:04:11,560 --> 00:04:13,920
Speaker 1: like it's not dried basil or even leaves. It's like

78
00:04:13,960 --> 00:04:16,440
Speaker 1: the plant. You pick the leaves off there and they

79
00:04:16,520 --> 00:04:19,560
Speaker 1: got the big chunks of garlic and it's just so good. Yeah,

80
00:04:19,800 --> 00:04:22,840
Speaker 1: you can hear your food. Go now, I want pizza, Okay,

81
00:04:23,000 --> 00:04:25,480
Speaker 1: good all right, that's what I was going for, Chuck.

82
00:04:25,560 --> 00:04:29,840
Speaker 1: You got it worked. Um so everybody. I'm sure it's

83
00:04:29,839 --> 00:04:32,440
Speaker 1: familiar with pizza. I don't think there's gonna be too

84
00:04:32,440 --> 00:04:36,520
Speaker 1: many huge surprises there. But there's a lot about pizza

85
00:04:36,520 --> 00:04:39,120
Speaker 1: that I would imagine you don't know. Yeah, we're gonna

86
00:04:39,160 --> 00:04:41,680
Speaker 1: tell you that kind of stuff. Like, for example, at

87
00:04:41,680 --> 00:04:47,159
Speaker 1: its core, pizza really is bread, cheese, and sauce. Yeah,

88
00:04:47,240 --> 00:04:51,200
Speaker 1: that's it, tomato sauce, right, unless you're getting funky. But

89
00:04:51,240 --> 00:04:54,719
Speaker 1: you can't get funky and still call it pizza customarily. Yeah,

90
00:04:55,120 --> 00:04:57,200
Speaker 1: it's one of those things where like it has to

91
00:04:57,240 --> 00:04:59,159
Speaker 1: be made a certain way or else it's not really pizza.

92
00:04:59,200 --> 00:05:01,320
Speaker 1: It's like a tomato a pie. I don't know though,

93
00:05:01,360 --> 00:05:05,120
Speaker 1: like I would call like a pesto pizza pizza. But

94
00:05:05,320 --> 00:05:09,120
Speaker 1: you were born American? Yeah sure, yeah. Well do you

95
00:05:09,160 --> 00:05:12,640
Speaker 1: think I was speaking as like a native Sicilian? Well no,

96
00:05:12,760 --> 00:05:15,719
Speaker 1: but I'm saying like maybe as a citizen of the world. Okay,

97
00:05:15,839 --> 00:05:19,159
Speaker 1: you know we're in the midst of globalization, Chuck, Let's

98
00:05:19,440 --> 00:05:21,520
Speaker 1: let's do this, all right, let's talk pizza history then,

99
00:05:21,600 --> 00:05:25,479
Speaker 1: huh uh. Yeah. I used to hear from uninformed people

100
00:05:25,560 --> 00:05:27,800
Speaker 1: like you know, pizza is really American. It didn't even

101
00:05:27,800 --> 00:05:30,600
Speaker 1: come from Italy, right, they're talking about chop suey. Just

102
00:05:30,640 --> 00:05:34,120
Speaker 1: not true at all. Pizza did come from Italy in

103
00:05:34,160 --> 00:05:36,799
Speaker 1: a way. We need to back up eiven even further,

104
00:05:36,920 --> 00:05:40,560
Speaker 1: probably to Greece, where some people attribute like the original

105
00:05:41,279 --> 00:05:44,320
Speaker 1: flatbreads that they would decorate with things, is like the

106
00:05:44,360 --> 00:05:47,920
Speaker 1: first pizza style thing. Right, you're talking like third century BC,

107
00:05:48,279 --> 00:05:51,160
Speaker 1: a long time ago, right, But I don't mean they

108
00:05:51,160 --> 00:05:56,239
Speaker 1: didn't call it pizza until what eighty one thousand in Naples? Yeah,

109
00:05:56,320 --> 00:05:59,640
Speaker 1: of course, Well Naples is like the cradle of pizza. Yeah,

110
00:05:59,680 --> 00:06:01,400
Speaker 1: I did didn't realized. I didn't notice that it went

111
00:06:01,440 --> 00:06:03,840
Speaker 1: back that far. That's pretty interesting. Well that's what was

112
00:06:03,880 --> 00:06:07,520
Speaker 1: first named pizza, meaning pie. Okay, so I also saw

113
00:06:07,600 --> 00:06:11,440
Speaker 1: a discrepancy here. I saw pizza also could mean um

114
00:06:11,480 --> 00:06:16,800
Speaker 1: to pinch or slice. That's that's what I got, pizza mint,

115
00:06:16,880 --> 00:06:20,120
Speaker 1: not necessarily pie. Well that's what this person says. Okay,

116
00:06:20,160 --> 00:06:23,280
Speaker 1: So we're at a D one thousand, right, Yes, this

117
00:06:23,440 --> 00:06:28,440
Speaker 1: is such a cool cold date. Um. And the the

118
00:06:28,480 --> 00:06:31,280
Speaker 1: reason pizza started to take off was because the peasantry

119
00:06:31,320 --> 00:06:34,240
Speaker 1: didn't have that much money, and this stuff was kind

120
00:06:34,240 --> 00:06:37,320
Speaker 1: of easy to come by. You made your bread, you

121
00:06:37,400 --> 00:06:42,760
Speaker 1: had some cheese, maybe some kazu marzou with the maggots,

122
00:06:42,960 --> 00:06:46,720
Speaker 1: uh and um, maybe some seasonings and some olive oil.

123
00:06:46,839 --> 00:06:50,480
Speaker 1: That's about it. It wasn't until you know, the one

124
00:06:50,480 --> 00:06:53,919
Speaker 1: of the biggest main ingredients. It wasn't until um, the

125
00:06:53,960 --> 00:06:58,000
Speaker 1: Colombian Exchange started to take place, that tomatoes were introduced

126
00:06:58,000 --> 00:07:00,960
Speaker 1: to Italy because those are a new world for Yeah,

127
00:07:01,000 --> 00:07:03,800
Speaker 1: I did a little tomato research because that's kind of

128
00:07:03,800 --> 00:07:07,240
Speaker 1: fascinating on its own. I think tomatoes come from Peru,

129
00:07:07,400 --> 00:07:12,400
Speaker 1: they believe originally. And uh, because the fruit of the

130
00:07:13,080 --> 00:07:15,640
Speaker 1: night shade, the deadly night shade, looks like a tomato,

131
00:07:16,000 --> 00:07:19,240
Speaker 1: a lot of people thought it was poisonous over the years,

132
00:07:19,880 --> 00:07:23,720
Speaker 1: many years ago. And uh, actual stems and leaves of

133
00:07:23,720 --> 00:07:30,800
Speaker 1: a tomato plant do contain a toxic tomatine. Huh. But um,

134
00:07:31,040 --> 00:07:33,000
Speaker 1: like what is it was a lot of it. But

135
00:07:33,120 --> 00:07:35,320
Speaker 1: what will happen to you? Well, I think there's been

136
00:07:35,360 --> 00:07:40,040
Speaker 1: one reported death from eating tomato stems and leaves supposedly.

137
00:07:40,280 --> 00:07:42,040
Speaker 1: I don't know if that's true though. They figured out, well,

138
00:07:42,160 --> 00:07:44,880
Speaker 1: the stems and leaves are kind of gross anyway. Let's

139
00:07:44,920 --> 00:07:48,480
Speaker 1: just see the tomato, so thank you spain um. And

140
00:07:48,560 --> 00:07:52,400
Speaker 1: also interestingly, even though it came from like South America,

141
00:07:53,080 --> 00:07:54,880
Speaker 1: you would think it made its way up through the

142
00:07:54,960 --> 00:07:59,160
Speaker 1: States via Central American Mexico, but it didn't. It like

143
00:07:59,280 --> 00:08:05,680
Speaker 1: took the circuit circuitous route via European immigrants, probably through

144
00:08:05,960 --> 00:08:08,960
Speaker 1: the Philippines too. If you're interested in that, dude, you

145
00:08:08,960 --> 00:08:12,640
Speaker 1: should really read four all about it's all about that stuff.

146
00:08:12,920 --> 00:08:15,000
Speaker 1: Is that gonna just keep writing books as they're going

147
00:08:15,040 --> 00:08:22,200
Speaker 1: to be There is a benevolent god. Yes. So anyway,

148
00:08:22,240 --> 00:08:27,000
Speaker 1: tomatoes all people discovered, Hey they're not poisonous, they're really delicious.

149
00:08:27,880 --> 00:08:30,400
Speaker 1: Let's start throwing them on the bread exactly. Then now

150
00:08:30,600 --> 00:08:33,720
Speaker 1: we have pizza, so we're talking like the seventeenth century

151
00:08:33,760 --> 00:08:39,360
Speaker 1: I think was when the term uh no, it wasn't okay,

152
00:08:38,840 --> 00:08:41,920
Speaker 1: so that kind of yeah, that goes against that research too.

153
00:08:41,960 --> 00:08:44,520
Speaker 1: I think I saw somewhere that the term was coined

154
00:08:44,559 --> 00:08:48,640
Speaker 1: in the eighteenth century, like seventeen thirty eight, they started

155
00:08:48,679 --> 00:08:50,720
Speaker 1: making pizzas as we know them today. You know, I

156
00:08:50,760 --> 00:08:55,000
Speaker 1: think there's some discrepancies just in pizza lore because that

157
00:08:55,040 --> 00:08:57,520
Speaker 1: long ago. I don't think they're necessarily keeping track of

158
00:08:57,559 --> 00:09:00,359
Speaker 1: all this stuff like we do today. Okay, so possibly

159
00:09:00,440 --> 00:09:02,839
Speaker 1: in a D one thousand or in seventeen thirty eight,

160
00:09:03,000 --> 00:09:06,120
Speaker 1: about seven hundred fifty years later, the word pizza was

161
00:09:06,600 --> 00:09:12,280
Speaker 1: used to describe this flatbread right, consisting of now tomato, sauce,

162
00:09:12,679 --> 00:09:17,520
Speaker 1: cheese bread right. Um. And but the one thing that

163
00:09:17,720 --> 00:09:20,640
Speaker 1: is not disagreed upon was that both of these took

164
00:09:20,640 --> 00:09:24,079
Speaker 1: place in Naples, that's right. And Naples was the center

165
00:09:24,120 --> 00:09:26,520
Speaker 1: of it. Like we said, the peasantry was really hip

166
00:09:26,559 --> 00:09:29,680
Speaker 1: to pizza because it was cheap and it was abundant. Yeah,

167
00:09:29,760 --> 00:09:31,920
Speaker 1: and so if you wanted to go find pizza, you

168
00:09:31,960 --> 00:09:36,280
Speaker 1: basically had to go into the peasant districts of Naples,

169
00:09:36,920 --> 00:09:40,080
Speaker 1: and uh there it was an abundance being sold from

170
00:09:40,120 --> 00:09:43,520
Speaker 1: street carts. Now, is that where the first pizzeria was, yes,

171
00:09:44,880 --> 00:09:49,840
Speaker 1: peasant Land, Yeah, okay, so Antiqua Pezzeria port Oliba. Yeah,

172
00:09:51,000 --> 00:09:53,040
Speaker 1: so Antiqua. I wonder if that's the same as Antiko.

173
00:09:53,080 --> 00:09:55,120
Speaker 1: Who won't know what the difference is. I don't know.

174
00:09:55,360 --> 00:09:57,959
Speaker 1: Someone will probably explain it to us, hopefully in Italian.

175
00:09:59,000 --> 00:10:00,800
Speaker 1: Is there an authority on at all? Right, So that's

176
00:10:00,840 --> 00:10:04,080
Speaker 1: eighteen thirty the first pizzeria, right, And also, um, I

177
00:10:04,080 --> 00:10:05,800
Speaker 1: didn't see it in here, but I came across it.

178
00:10:05,840 --> 00:10:08,679
Speaker 1: A Pizzaioli was a pizza maker. That was the name

179
00:10:08,720 --> 00:10:12,880
Speaker 1: of a pizza maker. Yeah, So the peasantry in Naples,

180
00:10:12,960 --> 00:10:15,840
Speaker 1: and probably it's starting to spread a little bit beyond that,

181
00:10:15,880 --> 00:10:19,080
Speaker 1: but the peasantry in Naples has been eating pizzas for

182
00:10:20,040 --> 00:10:22,680
Speaker 1: well over a century, almost two centuries by the time

183
00:10:23,240 --> 00:10:29,440
Speaker 1: Queen Margharita and King Umberto. Queen Margharita, Yeah, does that

184
00:10:29,520 --> 00:10:32,120
Speaker 1: name sound familiar in regards to pizza. Yeah, especially when

185
00:10:32,120 --> 00:10:34,080
Speaker 1: you see it spelled out right, you're like, oh, wait

186
00:10:34,080 --> 00:10:37,040
Speaker 1: a minute, that's where it came from. Exactly. Reportedly, so,

187
00:10:37,240 --> 00:10:41,439
Speaker 1: Queen Margharita was apparently like a pretty um hip queen.

188
00:10:41,480 --> 00:10:45,000
Speaker 1: She was down with the common person. And she and

189
00:10:45,120 --> 00:10:48,520
Speaker 1: Umberto went and toured the country in eighteen eighty nine,

190
00:10:48,559 --> 00:10:50,120
Speaker 1: and one of the places they went was Naples, and

191
00:10:50,160 --> 00:10:51,960
Speaker 1: one of the things they did was eat pizza. And

192
00:10:52,080 --> 00:10:55,520
Speaker 1: she was like, I love this, I want more of this.

193
00:10:56,440 --> 00:11:02,000
Speaker 1: Bring me Raphael Esposito, her personal chef. Yeah, I don't

194
00:11:02,000 --> 00:11:03,600
Speaker 1: know if it's a personal chef. It was a personal

195
00:11:03,600 --> 00:11:06,400
Speaker 1: pizza chef at least, And he said, Queen, the one

196
00:11:06,440 --> 00:11:08,959
Speaker 1: gonna make you some good a pizza, including one of

197
00:11:09,000 --> 00:11:12,720
Speaker 1: looks luck at the Italian flag. And that is the legend,

198
00:11:12,760 --> 00:11:15,560
Speaker 1: at least of how we got Margharita pizza because you

199
00:11:15,600 --> 00:11:19,000
Speaker 1: have the red tomato, the white mozzarel and the green basil,

200
00:11:19,559 --> 00:11:22,480
Speaker 1: and uh, there's your Italian flag. Yeah, it's a great story,

201
00:11:23,720 --> 00:11:26,120
Speaker 1: hopefully true. So supposedly he made her that one, the

202
00:11:26,160 --> 00:11:28,680
Speaker 1: Margharita pizza, which she liked the most and is named

203
00:11:28,679 --> 00:11:32,160
Speaker 1: after her. Um, another one with pork, fat, cheese and basil.

204
00:11:32,320 --> 00:11:35,560
Speaker 1: It sounds pretty awesome, uh, and then another one with

205
00:11:35,600 --> 00:11:40,120
Speaker 1: garlic oil, olive oil and tomatoes. All of them sound great,

206
00:11:40,600 --> 00:11:42,560
Speaker 1: but she chose the Margharita and that's the one that

207
00:11:42,600 --> 00:11:45,439
Speaker 1: was named after her. But the upshot of all this

208
00:11:45,559 --> 00:11:48,640
Speaker 1: is that the queen was suddenly eating peasant food. The

209
00:11:48,720 --> 00:11:50,840
Speaker 1: Queen's the most popular person in all of Italy all

210
00:11:50,880 --> 00:11:53,280
Speaker 1: of a sudden, and now, all of a sudden, places

211
00:11:53,800 --> 00:11:56,920
Speaker 1: other parts of Italy where pizza wasn't heard of or

212
00:11:56,960 --> 00:11:59,480
Speaker 1: eating or whatever, people are starting to make it. That's right,

213
00:12:00,080 --> 00:12:05,480
Speaker 1: And that's like uh eighteen nineties, yes, which is a

214
00:12:05,480 --> 00:12:07,520
Speaker 1: great time for pizza to be coming into its own

215
00:12:08,120 --> 00:12:11,079
Speaker 1: Because there was a little country called America coming into

216
00:12:11,160 --> 00:12:15,800
Speaker 1: its own and uh with the arrival of Italian immigrants

217
00:12:15,800 --> 00:12:19,160
Speaker 1: in the late nineteenth century in places like New York

218
00:12:19,160 --> 00:12:23,120
Speaker 1: and Chicago. In Philly, New York light, Uh, they would

219
00:12:23,200 --> 00:12:26,920
Speaker 1: eat pizza and it was again sort of like street food.

220
00:12:27,800 --> 00:12:30,760
Speaker 1: Um at the time, at least right UM so about

221
00:12:30,800 --> 00:12:34,000
Speaker 1: the time I guess when Margarita was extolling the virtues

222
00:12:34,040 --> 00:12:38,079
Speaker 1: of pizza, I guess her. Um, this wave of immigration

223
00:12:38,960 --> 00:12:42,560
Speaker 1: had such a tangible connection to the old world that

224
00:12:42,760 --> 00:12:45,600
Speaker 1: like almost immediately they were making pizzas in these cities.

225
00:12:45,640 --> 00:12:49,320
Speaker 1: Like you said, apparently New York was the first city

226
00:12:49,360 --> 00:12:54,160
Speaker 1: with an actual pizzeria. I believe that. Um, Lombardies, General

227
00:12:54,200 --> 00:12:58,240
Speaker 1: Lombardi apparently opened his shop in nineteen o five at

228
00:12:58,280 --> 00:13:00,720
Speaker 1: fifty third and a half Spring Street, New York. I

229
00:13:00,760 --> 00:13:05,840
Speaker 1: wonder what's there now? Lombardi was still there, I believe. Still. Wow,

230
00:13:05,920 --> 00:13:08,719
Speaker 1: that's pretty great. Yeah. And did we say that Antico

231
00:13:08,760 --> 00:13:11,640
Speaker 1: Pizzeria in Naples is still in the same spot, still

232
00:13:11,679 --> 00:13:14,080
Speaker 1: selling pizza since eighteen thirty. We did not, but that

233
00:13:14,200 --> 00:13:16,200
Speaker 1: is true. Yeah, and that is very cool. That makes

234
00:13:16,200 --> 00:13:18,560
Speaker 1: me want to go to Naples quite badly. Yeah, I mean,

235
00:13:18,600 --> 00:13:22,760
Speaker 1: you could get an original pizza from the original pizzeria. Yeah,

236
00:13:22,800 --> 00:13:24,440
Speaker 1: that's pretty cool. And we'll get to this in a

237
00:13:24,480 --> 00:13:26,240
Speaker 1: little bit. But you may be kind of surprised when

238
00:13:26,280 --> 00:13:29,920
Speaker 1: you eat a pizza, a Neapolitan pizza at the place

239
00:13:29,920 --> 00:13:32,679
Speaker 1: where it all started, compared if you're used to like

240
00:13:32,760 --> 00:13:37,840
Speaker 1: Papa John's. I had pizza and Italy once. Yeah, you know,

241
00:13:38,000 --> 00:13:40,400
Speaker 1: I was there and I figured why not. I guess

242
00:13:40,440 --> 00:13:44,600
Speaker 1: I'll do is the Italians do exactly? Okay, so that's

243
00:13:44,840 --> 00:13:48,400
Speaker 1: pretty much. Oh no, we didn't. We didn't finish the history. Yeah,

244
00:13:48,480 --> 00:13:51,440
Speaker 1: United States was coming into its own Italian immigrants coming

245
00:13:51,480 --> 00:13:54,280
Speaker 1: in bringing in pizza. Then after World War Two, of course,

246
00:13:54,720 --> 00:13:57,360
Speaker 1: with a lot of things. G I's came back with

247
00:13:57,400 --> 00:14:01,560
Speaker 1: these flavors for different UH countries, foods and drinks, and

248
00:14:01,600 --> 00:14:04,880
Speaker 1: they said, man, this pizza stuff is really great, so

249
00:14:05,160 --> 00:14:10,160
Speaker 1: let's start building chains and degrading the product. And we

250
00:14:10,200 --> 00:14:14,960
Speaker 1: did so with Shaky's in Ur was the first pizza

251
00:14:15,040 --> 00:14:18,800
Speaker 1: chain in the United States. California chain Pizza Hut was

252
00:14:18,800 --> 00:14:24,240
Speaker 1: founded in Kansas, of all places, and the reason, apparently,

253
00:14:24,520 --> 00:14:26,640
Speaker 1: as legend has it, that their named Pizza Hut is

254
00:14:26,640 --> 00:14:28,400
Speaker 1: because the place, the building kind of looked like a

255
00:14:28,480 --> 00:14:30,560
Speaker 1: hut and there was only room for nine spaces on

256
00:14:30,600 --> 00:14:34,800
Speaker 1: the sign. So pizza hut, that makes sense. Yeah, uh,

257
00:14:35,000 --> 00:14:37,880
Speaker 1: shaky Have you ever been the Shaky's? No, As a

258
00:14:37,920 --> 00:14:40,880
Speaker 1: matter of fact, um no. The only time I've ever

259
00:14:40,920 --> 00:14:43,280
Speaker 1: seen Shaky's was in the movie License to Drive with

260
00:14:43,280 --> 00:14:47,480
Speaker 1: the Two Corries. Yeah, they're all over l A and uh,

261
00:14:47,840 --> 00:14:50,680
Speaker 1: you know, sort of pizza huttie and feel like a

262
00:14:50,760 --> 00:14:55,880
Speaker 1: family joint pictures of beer. Not so great pizza. But

263
00:14:55,920 --> 00:14:58,480
Speaker 1: apparently Sherwood Shaky Johnson got in that name because of

264
00:14:59,200 --> 00:15:02,720
Speaker 1: some like affliction and he had that made him change. No, yeah, goodness,

265
00:15:02,840 --> 00:15:04,880
Speaker 1: but I guess he embraced it. Well, yeah, he name

266
00:15:04,920 --> 00:15:07,160
Speaker 1: this is very popular chain after it, and there's still

267
00:15:07,200 --> 00:15:10,000
Speaker 1: around huh oh. Yeah, I'm surprised it hasn't spread by now.

268
00:15:10,120 --> 00:15:14,000
Speaker 1: N there's pizza huts everywhere. Yeah, I mean I think

269
00:15:14,000 --> 00:15:16,560
Speaker 1: they have them outside of California, although I'm not positive.

270
00:15:16,640 --> 00:15:18,360
Speaker 1: I didn't get to look that up, but I know

271
00:15:18,400 --> 00:15:21,440
Speaker 1: they don't have them over here down south over here

272
00:15:22,600 --> 00:15:27,200
Speaker 1: in the Southeastern Bible Belt, all right, dough. Yeah, so

273
00:15:27,240 --> 00:15:30,320
Speaker 1: that's a piece of history. Yeah, we should probably get

274
00:15:30,320 --> 00:15:33,200
Speaker 1: to the basics. And there's nothing more basic than dough.

275
00:15:34,400 --> 00:15:38,000
Speaker 1: And there's an art to this. There's three ingredients that

276
00:15:38,040 --> 00:15:42,320
Speaker 1: are demanded, flour, water, and yeast. Everything else is just

277
00:15:42,960 --> 00:15:45,720
Speaker 1: icing on the cake. Yeah, but you probably are gonna

278
00:15:45,960 --> 00:15:48,680
Speaker 1: throw little salt in, little sugar, a little shortening to

279
00:15:49,120 --> 00:15:50,880
Speaker 1: make it do the things you wanted to do, perform

280
00:15:50,960 --> 00:15:52,800
Speaker 1: like you wanted to perform. Yeah, and you can go

281
00:15:52,840 --> 00:15:55,040
Speaker 1: to Mellow Mushroom Pizza and get a gluten free pizza.

282
00:15:55,160 --> 00:15:58,200
Speaker 1: I myself have not had one because I don't have Celiac, right,

283
00:15:58,280 --> 00:16:02,160
Speaker 1: and I'm not about to just no. Yeah, but um,

284
00:16:02,200 --> 00:16:05,440
Speaker 1: if you if you are into, if you are gluten free,

285
00:16:05,840 --> 00:16:09,040
Speaker 1: you are s o l in a lot of ways because, um,

286
00:16:09,160 --> 00:16:13,480
Speaker 1: the flower used in pizza crust, pizza dough, um is

287
00:16:13,640 --> 00:16:17,600
Speaker 1: high gluten, high gluten flour. That's why gluten free pizza

288
00:16:17,640 --> 00:16:20,840
Speaker 1: tastes like crap. I've not had it, so I can't say, yeah,

289
00:16:20,880 --> 00:16:23,520
Speaker 1: well that's just my opinion. Yeah you've had it. Yeah,

290
00:16:23,520 --> 00:16:25,920
Speaker 1: I've tried it. It's just not it's not the same.

291
00:16:26,160 --> 00:16:28,960
Speaker 1: I'm sorry everybody. They need gluten in the flower because

292
00:16:29,200 --> 00:16:32,960
Speaker 1: gluten makes a crust tough and uh, it won't crack

293
00:16:33,200 --> 00:16:36,360
Speaker 1: crack apart, makes it stand up to the water keeps

294
00:16:36,360 --> 00:16:40,440
Speaker 1: it ropey. Yeah, it keeps it nice and ropey. And um,

295
00:16:40,480 --> 00:16:43,160
Speaker 1: I guess we need to talk about water at some

296
00:16:43,240 --> 00:16:47,040
Speaker 1: point anytime, because waters, you know, the old saying about

297
00:16:47,120 --> 00:16:50,600
Speaker 1: New York pizzas is because the water. Oh yeah, that's

298
00:16:50,640 --> 00:16:53,120
Speaker 1: like the old saying. I don't know. So they change

299
00:16:53,200 --> 00:16:55,080
Speaker 1: the water. Now they have like water you can drink

300
00:16:55,160 --> 00:16:57,440
Speaker 1: right out of the tap. Did they change their water?

301
00:16:57,520 --> 00:17:00,600
Speaker 1: Oh yeah, man, they overhauled their serious system. There's bottled

302
00:17:00,600 --> 00:17:02,760
Speaker 1: water you can buy now. That's just New York City

303
00:17:02,800 --> 00:17:05,600
Speaker 1: tap water and stuff is so like clean and pure. Well,

304
00:17:06,320 --> 00:17:09,719
Speaker 1: it's because it comes from it comes from two aqua

305
00:17:09,880 --> 00:17:13,640
Speaker 1: aqua ducts, and the cats skills ship it into Manhattan.

306
00:17:14,000 --> 00:17:16,400
Speaker 1: We should do a podcast on how Manhattan gets water.

307
00:17:16,440 --> 00:17:20,480
Speaker 1: It's pretty amazing. Okay, now now can we wait until

308
00:17:20,520 --> 00:17:23,800
Speaker 1: we research it. Yeah, that's pretty amazing though. But um,

309
00:17:23,840 --> 00:17:26,080
Speaker 1: I read this Wired article that kind of broke down

310
00:17:26,359 --> 00:17:31,160
Speaker 1: the pizza water New York thing, and um they got

311
00:17:31,160 --> 00:17:34,520
Speaker 1: in touch with Mario Batali, very famous tian cheff and

312
00:17:34,560 --> 00:17:36,720
Speaker 1: asked him and he said, well, one of the reasons

313
00:17:37,000 --> 00:17:40,080
Speaker 1: before we get to water is that, um the oven,

314
00:17:40,880 --> 00:17:44,000
Speaker 1: he said, captures the gestalt or if you're German, the

315
00:17:44,040 --> 00:17:48,280
Speaker 1: gestalt of a beautifully cooked pizza. So basically over time

316
00:17:48,359 --> 00:17:51,280
Speaker 1: totally did say that over time, Well, it makes sense

317
00:17:51,280 --> 00:17:55,920
Speaker 1: to overtime, you're gonna get uh, particles like volatized particles

318
00:17:56,240 --> 00:17:59,080
Speaker 1: caking onto the walls and the roof of your oven,

319
00:17:59,600 --> 00:18:02,760
Speaker 1: and then the convection process will just like work that

320
00:18:02,800 --> 00:18:05,760
Speaker 1: into whatever you're cooking over the years. So, because they've

321
00:18:05,760 --> 00:18:07,399
Speaker 1: been making pizza for so long in New York, some

322
00:18:07,440 --> 00:18:11,320
Speaker 1: of these old ovens like have this gestalt, they can't

323
00:18:11,320 --> 00:18:16,360
Speaker 1: be matched anywhere else, he says, in Chicago as well. Um,

324
00:18:16,440 --> 00:18:18,280
Speaker 1: but then with the water, he says, Yeah, the biggest

325
00:18:18,280 --> 00:18:20,959
Speaker 1: problem with California pizza is the water. It's just not

326
00:18:21,000 --> 00:18:26,080
Speaker 1: the same. Although he doesn't he doesn't use New York,

327
00:18:26,280 --> 00:18:29,800
Speaker 1: New York water at his restaurant Del Posto. He actually

328
00:18:29,880 --> 00:18:36,800
Speaker 1: clones water from Italy. He doesn't, he does, yes, clones it,

329
00:18:36,840 --> 00:18:39,360
Speaker 1: That's what he said. It's uh, he's created his own

330
00:18:39,359 --> 00:18:45,919
Speaker 1: mineral water composite, working from a chemical analysis of Laua, Italiana,

331
00:18:46,119 --> 00:18:48,800
Speaker 1: and it said basically it's a clone of this Italian water.

332
00:18:50,080 --> 00:18:52,359
Speaker 1: It sounds kind of pretentious. We should go sell some

333
00:18:52,640 --> 00:18:56,680
Speaker 1: real estate or something. But that's why the I think

334
00:18:56,720 --> 00:18:59,440
Speaker 1: the Food Detective Show did a test, a blind test

335
00:19:00,160 --> 00:19:04,840
Speaker 1: on New York water and pizza crust, and everyone picked

336
00:19:04,880 --> 00:19:07,040
Speaker 1: the New York pizza in a blind test. So there

337
00:19:07,040 --> 00:19:09,560
Speaker 1: may be something to at the mineral composition. I'm sure

338
00:19:09,560 --> 00:19:11,320
Speaker 1: there is. Yeah. I mean, if you have even the

339
00:19:11,359 --> 00:19:15,640
Speaker 1: slightest belief in molecular gastronomy, it makes sense, which would

340
00:19:15,680 --> 00:19:17,680
Speaker 1: explain why New York bagels are the best too, because

341
00:19:17,680 --> 00:19:21,320
Speaker 1: bagels are boiled. Everyone knows or the right if you

342
00:19:21,359 --> 00:19:25,560
Speaker 1: make it the right way, it's boiled. Yeah, when you go, chuck,

343
00:19:25,640 --> 00:19:28,800
Speaker 1: that's my water sidebar chuck on water. Well, I've always

344
00:19:28,800 --> 00:19:30,440
Speaker 1: heard that you know New York pizzas because the water

345
00:19:30,520 --> 00:19:32,800
Speaker 1: is because the water from the Catskills. I had heard that.

346
00:19:32,840 --> 00:19:34,800
Speaker 1: I didn't know it was from the Catskills or had

347
00:19:34,840 --> 00:19:38,920
Speaker 1: anything to do with just stalt or anything like. Yeah,

348
00:19:39,040 --> 00:19:56,720
Speaker 1: all right, if you want to know, then you're in luck.

349
00:19:57,359 --> 00:20:10,119
Speaker 1: Just just The third vital ingredient is yeast, and yeast

350
00:20:10,160 --> 00:20:15,240
Speaker 1: basically creates the precursor to beer. Remember in the beer episode,

351
00:20:15,280 --> 00:20:17,520
Speaker 1: could you imagine if there was no yeast, we'd be

352
00:20:17,600 --> 00:20:20,480
Speaker 1: in big trouble. No pizza, no beer, what's the point?

353
00:20:20,560 --> 00:20:24,200
Speaker 1: No bread? This would be this world would be, it'd

354
00:20:24,200 --> 00:20:27,679
Speaker 1: be sad. Actually, there's yeast free bread, I think, but still,

355
00:20:28,680 --> 00:20:31,000
Speaker 1: you know, yeah, no, I know. So what what what's

356
00:20:31,000 --> 00:20:33,359
Speaker 1: to deal with you? Well, basically, the yeast goes in

357
00:20:33,480 --> 00:20:37,680
Speaker 1: and it eats the sugars found in the flower um

358
00:20:37,720 --> 00:20:39,679
Speaker 1: and then you may also add your own sugar to

359
00:20:39,760 --> 00:20:43,639
Speaker 1: increase the fermentation. Um. But it causes the dough to

360
00:20:43,760 --> 00:20:49,000
Speaker 1: rise because it expels gas as a byproduct, and that

361
00:20:49,119 --> 00:20:51,199
Speaker 1: gas gets trapped in the dough and it causes it

362
00:20:51,240 --> 00:20:54,680
Speaker 1: to rise. It makes it up more malleable, it makes

363
00:20:54,720 --> 00:21:00,240
Speaker 1: it um tastier, the texture of it is softer. It's

364
00:21:00,320 --> 00:21:03,399
Speaker 1: just basically yeast is It's the happy fun guy that

365
00:21:03,440 --> 00:21:06,400
Speaker 1: you add to the whole, the magic ingredient. Yeah. Uh,

366
00:21:06,440 --> 00:21:09,200
Speaker 1: if you add a little salt, it's gonna add some flavor. Obviously,

367
00:21:09,240 --> 00:21:12,719
Speaker 1: it's going to slow the fermentation. Shortening is gonna make

368
00:21:12,720 --> 00:21:17,199
Speaker 1: it more pliable by providing lube and shortening would be

369
00:21:17,200 --> 00:21:19,440
Speaker 1: like olive oil. You're not gonna use criscoe unless you're

370
00:21:19,480 --> 00:21:21,920
Speaker 1: some sort of heathen. No, you can just connote oil.

371
00:21:21,960 --> 00:21:24,120
Speaker 1: But olive oil is what I would go. But sure,

372
00:21:24,960 --> 00:21:27,760
Speaker 1: um yeah Crisco. Chrisco is great though for some things.

373
00:21:28,000 --> 00:21:31,720
Speaker 1: Oh yeah, for like sugar cookies, especially the kind that's

374
00:21:31,760 --> 00:21:37,240
Speaker 1: like just the just the the shortening, the thick solid Yeah,

375
00:21:37,359 --> 00:21:40,280
Speaker 1: shortening that stuff is crazy. That's what I thought if

376
00:21:40,359 --> 00:21:42,280
Speaker 1: that's the only way I thought you could cook growing up,

377
00:21:42,320 --> 00:21:44,879
Speaker 1: because of like my grandmother's. Yeah, I thought, well, when

378
00:21:44,920 --> 00:21:47,240
Speaker 1: you cook, you get out that big can and big

379
00:21:47,280 --> 00:21:49,280
Speaker 1: ice cream scoop and you cut it down with that

380
00:21:49,320 --> 00:21:52,000
Speaker 1: wadded up piece of like wax paper in there that

381
00:21:52,040 --> 00:21:54,760
Speaker 1: you used to scoop it out. Yeah, it's completely covered

382
00:21:54,760 --> 00:21:58,720
Speaker 1: in crisco now. Yeah. Uh, either that or the grandmother's

383
00:21:58,760 --> 00:22:01,400
Speaker 1: also used you know, they say aived all their greats,

384
00:22:01,440 --> 00:22:03,199
Speaker 1: so they would be cooking with grease that they've been

385
00:22:03,280 --> 00:22:08,120
Speaker 1: using for like the past year. It's really good. Um.

386
00:22:08,280 --> 00:22:11,439
Speaker 1: Sugar changes the fermentation rate. Yeah, you can accelerate it.

387
00:22:11,600 --> 00:22:14,639
Speaker 1: It can increase the amount of gas released. And it

388
00:22:14,720 --> 00:22:18,040
Speaker 1: also causes the crust of brown. Oh yeah, yeah, that's

389
00:22:18,040 --> 00:22:20,359
Speaker 1: the sugar. Ye. So what if you don't put sugar,

390
00:22:21,160 --> 00:22:24,680
Speaker 1: you get a glowing yellow crust, doesn't brown as much,

391
00:22:24,760 --> 00:22:27,440
Speaker 1: It doesn't brown. Okay, you want to bail it up,

392
00:22:27,720 --> 00:22:29,840
Speaker 1: use your your hands. Yeah, I think I think you

393
00:22:29,840 --> 00:22:33,000
Speaker 1: should say here, like you're teaching people how to make legitimate,

394
00:22:33,080 --> 00:22:37,840
Speaker 1: real pizza dough here, Yes, I mean gold in rough strokes. Okay,

395
00:22:38,080 --> 00:22:40,560
Speaker 1: Like I don't think anyone could like we're not providing measurements,

396
00:22:40,600 --> 00:22:42,280
Speaker 1: you know what I'm saying. No, no, but I'm saying,

397
00:22:42,359 --> 00:22:44,920
Speaker 1: once you've, once you've created this dough, now you're about

398
00:22:44,920 --> 00:22:46,720
Speaker 1: to tell them what to do with that, how to

399
00:22:46,800 --> 00:22:49,720
Speaker 1: make it. You want to bail it up with your hands. Um,

400
00:22:49,800 --> 00:22:52,080
Speaker 1: you don't want it all cracked. You want it tight,

401
00:22:52,600 --> 00:22:54,200
Speaker 1: and you want to put it on an oil cheap

402
00:22:54,240 --> 00:22:57,320
Speaker 1: pan and then proof it, which means you cover it

403
00:22:57,359 --> 00:22:59,879
Speaker 1: with wax paper and let it sit and let the

404
00:23:00,040 --> 00:23:03,280
Speaker 1: yeast do its thing until it like doubles in size

405
00:23:03,920 --> 00:23:10,200
Speaker 1: because the uses just sitting there eating sugars and pooping out. Yes. Uh,

406
00:23:10,320 --> 00:23:12,600
Speaker 1: then you need to retard it. Um. You need to

407
00:23:12,640 --> 00:23:15,040
Speaker 1: put it in the fridge for about twelve hours, and

408
00:23:15,080 --> 00:23:17,160
Speaker 1: then this slows the yeast down, but it's still doing

409
00:23:17,200 --> 00:23:24,679
Speaker 1: its thing. They're like this sugar, it's cold. Um. And

410
00:23:24,720 --> 00:23:27,040
Speaker 1: then if you do this, you've got pizza dough that

411
00:23:27,119 --> 00:23:28,800
Speaker 1: you can use for like three to five days. Yeah,

412
00:23:28,800 --> 00:23:31,640
Speaker 1: I would imagine most people who are really really into

413
00:23:31,640 --> 00:23:33,920
Speaker 1: pizza would be like, you can't save that for three

414
00:23:33,960 --> 00:23:38,240
Speaker 1: to five days? You think, I would think so fresh?

415
00:23:38,359 --> 00:23:42,040
Speaker 1: You think almost also do it like yeah, the same day. No,

416
00:23:42,119 --> 00:23:44,919
Speaker 1: I'm not saying that, but I'm saying like a pizza pierist, like,

417
00:23:45,160 --> 00:23:48,080
Speaker 1: can't use five day old dough for a decent pizza,

418
00:23:49,000 --> 00:23:51,359
Speaker 1: but I buy the dough sometimes like Trader Joe's, you know,

419
00:23:51,960 --> 00:23:55,399
Speaker 1: the Farmer's market, like the pre made dough balls, and

420
00:23:55,480 --> 00:23:59,280
Speaker 1: those are you know, not necessarily that day, and or

421
00:23:59,320 --> 00:24:02,120
Speaker 1: eat the oven. Well, you left out the sauce. Most

422
00:24:02,119 --> 00:24:04,280
Speaker 1: of the time it's tomato sauce. But if you're still

423
00:24:04,320 --> 00:24:08,240
Speaker 1: worried that tomatoes are poisonous and that the aristocracy is

424
00:24:08,280 --> 00:24:10,640
Speaker 1: trying to kill you by giving them to you, um,

425
00:24:10,720 --> 00:24:14,639
Speaker 1: you can eat garlic butter sauce, which will give you

426
00:24:14,720 --> 00:24:17,960
Speaker 1: a white pizza. You don't like white pizza. I don't

427
00:24:18,000 --> 00:24:21,120
Speaker 1: love white pizza. And if you go to Fellini's, We're

428
00:24:21,119 --> 00:24:23,720
Speaker 1: gonna name every single pizza place in town. If you

429
00:24:23,760 --> 00:24:26,639
Speaker 1: go to Fellini's in order a white pizza slice, you

430
00:24:26,680 --> 00:24:29,240
Speaker 1: know they use the pre made slice and they build

431
00:24:29,280 --> 00:24:30,560
Speaker 1: a white pizza on top of So you get a

432
00:24:30,600 --> 00:24:33,280
Speaker 1: little tomato sauce with your white pizza. That's really good,

433
00:24:34,560 --> 00:24:37,160
Speaker 1: but it's not white pizza then, right, No, not, you're

434
00:24:37,200 --> 00:24:39,879
Speaker 1: the one who calls like everything pizza you run around, Now,

435
00:24:39,880 --> 00:24:41,760
Speaker 1: that's a pizza. Look, there's a pizza over there. I

436
00:24:41,760 --> 00:24:44,840
Speaker 1: don't want to hear from you, all right, I'm not

437
00:24:44,880 --> 00:24:47,200
Speaker 1: a fan of white pizza, like some tomato sauce something. Yeah,

438
00:24:47,240 --> 00:24:51,280
Speaker 1: I'm with you if I like white pizza. Took um

439
00:24:51,320 --> 00:24:55,119
Speaker 1: and the cheese, you know, mozzarella traditionally, right, and the

440
00:24:55,160 --> 00:24:59,040
Speaker 1: way you build it is actually kind of important to Yeah,

441
00:24:59,080 --> 00:25:01,000
Speaker 1: depending on where you are. It's it's not just the ingredients,

442
00:25:01,000 --> 00:25:06,520
Speaker 1: it's the amount and the um, the distribution. Yes, where

443
00:25:06,560 --> 00:25:11,280
Speaker 1: they are in relation to one another vertically, well, let's

444
00:25:11,280 --> 00:25:15,480
Speaker 1: go ahead. Then New York is sauce, then cheese from

445
00:25:15,520 --> 00:25:20,240
Speaker 1: the dough, dough sauce, cheese, and then not that many toppings.

446
00:25:21,520 --> 00:25:24,560
Speaker 1: If you're a purist, again, cheese, a cheese slice is

447
00:25:24,640 --> 00:25:27,600
Speaker 1: what you're going for. I have not big on just cheese.

448
00:25:28,320 --> 00:25:30,680
Speaker 1: What are you? Pepperoni guy? No, not anymore, and that

449
00:25:30,760 --> 00:25:32,280
Speaker 1: since I was a kid. No, I'm just kind of

450
00:25:32,320 --> 00:25:36,160
Speaker 1: like pepperoni. So I like a good homemade Italian sausage.

451
00:25:36,760 --> 00:25:39,240
Speaker 1: Oh yeah, that's good. Yeah, that's really good. Um, I

452
00:25:39,280 --> 00:25:43,400
Speaker 1: like sliced tomatoes on it, not sun dried fresh. Yeah. Basil,

453
00:25:44,000 --> 00:25:48,240
Speaker 1: black olives, basil always am not into olives. I like sausage.

454
00:25:48,359 --> 00:25:50,320
Speaker 1: I don't like the green olives. I like black olives.

455
00:25:50,520 --> 00:25:53,639
Speaker 1: Do you like the Hawaiian pizzas. I've only in the

456
00:25:53,720 --> 00:25:56,920
Speaker 1: last couple of months gotten into pineapple, and I'm still

457
00:25:56,960 --> 00:25:59,399
Speaker 1: feeling my way around it. Pineapples and strawberries. I just

458
00:25:59,440 --> 00:26:01,119
Speaker 1: I used to strawberries when I was a kid, and

459
00:26:01,119 --> 00:26:04,119
Speaker 1: I've rediscovered him recently. I'm like, yeah, when we were

460
00:26:04,160 --> 00:26:05,880
Speaker 1: in the suite at the Marriott, when we were doing

461
00:26:05,960 --> 00:26:10,000
Speaker 1: interviews at Comic Con, ate like fifteen pounds of strawberries.

462
00:26:10,040 --> 00:26:12,399
Speaker 1: They were so good. The chocolate covered are regular, No,

463
00:26:12,400 --> 00:26:15,040
Speaker 1: they're regular. Yeah, I don't even need chocolate covered anymore.

464
00:26:15,040 --> 00:26:18,920
Speaker 1: It's like I'm free. Strawberries are delicious. Yeah, but Hawaiian

465
00:26:19,480 --> 00:26:21,320
Speaker 1: I'll tell you in a minute or two, I'll try.

466
00:26:21,560 --> 00:26:24,960
Speaker 1: Emily likes that she's big on mushroom, green pepper and

467
00:26:25,000 --> 00:26:28,679
Speaker 1: pineapple together. Yeah. She doesn't do the meats, you know,

468
00:26:28,800 --> 00:26:33,160
Speaker 1: at all. Just as a food as while we're talking

469
00:26:33,200 --> 00:26:35,800
Speaker 1: about wives and pizza preferences. Yeah, you may have this

470
00:26:35,840 --> 00:26:37,840
Speaker 1: place in DC she used to go to and she'd

471
00:26:37,880 --> 00:26:40,320
Speaker 1: get like a huge slice of pizza in this place

472
00:26:40,359 --> 00:26:43,719
Speaker 1: also sold Indian food, so she'd get chicken sog and

473
00:26:43,840 --> 00:26:45,560
Speaker 1: put the sog on the pizza and she said it

474
00:26:45,600 --> 00:26:49,080
Speaker 1: was really awesome. Wo yeah. Yeah, we have to do

475
00:26:49,160 --> 00:26:50,919
Speaker 1: the half and half and I get like sausage on

476
00:26:50,920 --> 00:26:52,600
Speaker 1: one half and she does veggie and then it's like,

477
00:26:52,920 --> 00:26:56,320
Speaker 1: your sausage juice got on my hat, Like, well, your

478
00:26:56,359 --> 00:26:59,520
Speaker 1: mushroom got on my half. You like a cheeseburger pizza.

479
00:27:00,000 --> 00:27:01,600
Speaker 1: I love cheese. I'm not too big on beef on

480
00:27:01,600 --> 00:27:04,640
Speaker 1: the pizza. I'll give you one more tip. Okay, get

481
00:27:04,680 --> 00:27:09,320
Speaker 1: yourself some complete seasoning some I can't remember what it

482
00:27:09,400 --> 00:27:12,399
Speaker 1: is in Spanish, but um complete seasoning. It's like a

483
00:27:12,480 --> 00:27:16,080
Speaker 1: Mexican blend, and put it on your pizza. It doesn't

484
00:27:16,080 --> 00:27:17,720
Speaker 1: matter what kind of pizza it is. It works on

485
00:27:17,760 --> 00:27:20,919
Speaker 1: popcorn too, but then your pizza. It's just it'll make

486
00:27:20,960 --> 00:27:23,640
Speaker 1: you smile. Well, my friend Eddie, who you know, would say,

487
00:27:23,960 --> 00:27:25,840
Speaker 1: get a bottle of ranch dressing in your all set.

488
00:27:25,880 --> 00:27:30,240
Speaker 1: Oh yeah, that's good alright. So man, that was a sidebar.

489
00:27:31,520 --> 00:27:33,119
Speaker 1: So you were saying, New York you build from the

490
00:27:33,160 --> 00:27:36,040
Speaker 1: dough up doe dough, sauce, cheese, and then maybe a

491
00:27:36,080 --> 00:27:39,680
Speaker 1: couple of topics. Chicago, it's the opposite. Yes, And this

492
00:27:39,720 --> 00:27:42,879
Speaker 1: is apparently a tomato pie the way it's built. Yeah,

493
00:27:43,040 --> 00:27:46,560
Speaker 1: because super deep dish right, baked in a pan, and

494
00:27:46,600 --> 00:27:49,639
Speaker 1: then you've got the cheese on the bread itself on

495
00:27:49,680 --> 00:27:52,640
Speaker 1: the dough, and then the toppings and then they put

496
00:27:52,680 --> 00:27:55,920
Speaker 1: this like ungodly thick, delicious sauce on top. Yeah. I've

497
00:27:55,960 --> 00:28:00,440
Speaker 1: not had it really, and I love pizza huts, pan pizza. Well,

498
00:28:00,480 --> 00:28:02,880
Speaker 1: the I mean you should definitely have like a true

499
00:28:02,920 --> 00:28:05,440
Speaker 1: Chicago style pizza. I mean it's it's great. You eat

500
00:28:05,440 --> 00:28:07,480
Speaker 1: it with a forking knife. I am a New York

501
00:28:07,520 --> 00:28:10,560
Speaker 1: pizza guy through and through. But you know, every once

502
00:28:10,600 --> 00:28:13,400
Speaker 1: in a while, if like when in Chicago, well this

503
00:28:13,480 --> 00:28:16,960
Speaker 1: is like um, when in Italy exactly. This is one

504
00:28:17,040 --> 00:28:18,879
Speaker 1: of those things where I don't think you have to

505
00:28:18,960 --> 00:28:21,879
Speaker 1: choose sides. No, let's just all eat all kinds of

506
00:28:21,880 --> 00:28:24,440
Speaker 1: pizza all the time. But people get really passionate about

507
00:28:24,440 --> 00:28:27,720
Speaker 1: their pizzas I know, but these are you know, It's like, man,

508
00:28:27,760 --> 00:28:31,200
Speaker 1: it's it's pizza. Enjoy all pizza. If there's one thing

509
00:28:31,240 --> 00:28:34,680
Speaker 1: we can all just settle down about. It's pizza, even

510
00:28:34,760 --> 00:28:39,440
Speaker 1: Mexican pizza coming. Yes, oh yeah, it's not pizza. What

511
00:28:39,480 --> 00:28:41,760
Speaker 1: are you crazy? You can't just run around saying that

512
00:28:41,800 --> 00:28:45,160
Speaker 1: what you eat is not pizza unless it's exactly what

513
00:28:45,200 --> 00:28:49,600
Speaker 1: the um Neapolitans are making. It's not pizza. It's not

514
00:28:49,600 --> 00:28:54,240
Speaker 1: a Neapolitan pizza. No, it's not pizza. Alright. So now

515
00:28:54,320 --> 00:28:58,800
Speaker 1: the ovens, I guess said this was an odd little

516
00:28:58,880 --> 00:29:01,760
Speaker 1: thing that they put in there. What about the different

517
00:29:01,800 --> 00:29:05,520
Speaker 1: kinds of ovens. Yeah, it just seemed intuitive to me. Well, sure,

518
00:29:05,560 --> 00:29:07,520
Speaker 1: well you use a peel. Not many people know that

519
00:29:07,520 --> 00:29:10,480
Speaker 1: that that big spanking paddle it's called a peel. I

520
00:29:10,560 --> 00:29:13,400
Speaker 1: didn't I have to say, okay, so you slide it

521
00:29:13,400 --> 00:29:16,160
Speaker 1: in there. They can be electric, they can be uh

522
00:29:16,400 --> 00:29:18,720
Speaker 1: cooked right on a conveyor belt, like if you're a

523
00:29:18,720 --> 00:29:21,640
Speaker 1: big pizza Chaine, which you know if you have a

524
00:29:22,200 --> 00:29:25,080
Speaker 1: belt even at home. That's true. But the king daddy

525
00:29:25,120 --> 00:29:28,600
Speaker 1: of all is the brick oven. Pizza cooked with wood

526
00:29:29,120 --> 00:29:31,360
Speaker 1: and like your crush should have little bits of black

527
00:29:31,440 --> 00:29:33,960
Speaker 1: char on it if you ask me for the best

528
00:29:34,200 --> 00:29:40,000
Speaker 1: for the best taste, which is actually soot it's been carbon. Yeah,

529
00:29:40,360 --> 00:29:43,760
Speaker 1: a little spoiler there for an upcoming show. And then

530
00:29:43,840 --> 00:29:46,120
Speaker 1: here in Atlanta, the Antico, I think they brought those

531
00:29:46,120 --> 00:29:48,880
Speaker 1: three ovens over from Naples, if I'm not mistaken. Yeah,

532
00:29:48,880 --> 00:29:50,920
Speaker 1: I can see that. So a lot of gestalt going

533
00:29:50,960 --> 00:29:57,280
Speaker 1: on there. There's tons of gestalt. Um. Neapolitan pizza. Yeah,

534
00:29:57,320 --> 00:30:05,000
Speaker 1: so Neapolitan pizza. Um is extremely thin crust, that's bubbly crust. Um.

535
00:30:05,120 --> 00:30:08,240
Speaker 1: You put on sauce and then maybe basil and mozzarella.

536
00:30:08,640 --> 00:30:12,080
Speaker 1: You don't cover the sauce. It looks like pretty much

537
00:30:12,120 --> 00:30:16,040
Speaker 1: equal parts. Just visibly looking down over the pizza, it

538
00:30:16,080 --> 00:30:21,560
Speaker 1: appears like equal splotches of basil, mozzarella and um sauce. Yeah,

539
00:30:21,640 --> 00:30:24,320
Speaker 1: kind of spare they don't overdo it and to be

540
00:30:24,360 --> 00:30:27,320
Speaker 1: a true Neapolitan pizza. As of December two thousand nine,

541
00:30:27,360 --> 00:30:32,600
Speaker 1: the European Union issued a protection that regional protection that

542
00:30:32,680 --> 00:30:34,680
Speaker 1: like champagne and what was the other thing we talked

543
00:30:34,680 --> 00:30:39,000
Speaker 1: about recently? Uh was it a cheese? I had to

544
00:30:39,080 --> 00:30:44,040
Speaker 1: have been probably yeah, um. And also I think neu

545
00:30:44,160 --> 00:30:48,280
Speaker 1: Chatel neuf Chatel has regional protection as well, but basically like,

546
00:30:48,320 --> 00:30:50,480
Speaker 1: it has to be produced in the area under these

547
00:30:50,520 --> 00:30:55,760
Speaker 1: certain guidelines to be considered that. Um, Neapolitan pizza enjoys

548
00:30:55,800 --> 00:31:00,640
Speaker 1: that economic protection now as well. And to beat Neopolitan

549
00:31:00,680 --> 00:31:03,760
Speaker 1: it has to be round. It can't be ostentatious no

550
00:31:04,200 --> 00:31:08,080
Speaker 1: more than thirteen and a half inches in diameter. Um,

551
00:31:08,120 --> 00:31:09,880
Speaker 1: it can only be a tenth of an inch tall,

552
00:31:10,360 --> 00:31:14,120
Speaker 1: which is thin at its center. Yeah. Yeah, Um. The

553
00:31:14,200 --> 00:31:16,160
Speaker 1: crust has to be no more than three quarters of

554
00:31:16,200 --> 00:31:19,840
Speaker 1: an inch thick. This is a really thin crust pizza, man. Yeah,

555
00:31:19,840 --> 00:31:22,440
Speaker 1: but not ultra thin. I got taken to task on

556
00:31:22,480 --> 00:31:25,080
Speaker 1: Facebook today because I said it was ultra thin. They

557
00:31:25,120 --> 00:31:27,800
Speaker 1: were like, not not ultra thin, ultra thins and tortilla.

558
00:31:28,560 --> 00:31:32,160
Speaker 1: I guess Mexican pizza. You have to kneed the dope

559
00:31:32,200 --> 00:31:34,440
Speaker 1: by hand, right, Yeah. And I got a couple of

560
00:31:34,440 --> 00:31:36,520
Speaker 1: more that weren't in the article. Supposedly, it has to

561
00:31:36,560 --> 00:31:39,360
Speaker 1: be in a wood fired oven above nine and five

562
00:31:39,400 --> 00:31:45,680
Speaker 1: degrees fahrenheit only San Marzano plum tomatoes, okay, which you

563
00:31:45,720 --> 00:31:47,400
Speaker 1: know to me, that's the only tomato we're gonna be

564
00:31:47,400 --> 00:31:49,920
Speaker 1: cooking Italian style? Is that right? I think so? Is

565
00:31:49,960 --> 00:31:53,600
Speaker 1: that can. Yeah, okay, then I know what you're talking about.

566
00:31:53,600 --> 00:31:55,320
Speaker 1: I mean, I'm sure you can get them fresh obviously,

567
00:31:55,320 --> 00:31:57,440
Speaker 1: but yeah, the the can San Marzano's are like what

568
00:31:57,480 --> 00:31:59,920
Speaker 1: I use in my spaghetti sauce. Have you been to that?

569
00:32:00,000 --> 00:32:02,320
Speaker 1: It tell you market by five seasons on the West Side.

570
00:32:03,080 --> 00:32:05,360
Speaker 1: I have not. It is like right like half a

571
00:32:05,400 --> 00:32:08,480
Speaker 1: block down and it is authentic. Really. Yeah, you should

572
00:32:08,520 --> 00:32:10,400
Speaker 1: check it out if you're into that. I am into that.

573
00:32:10,520 --> 00:32:13,920
Speaker 1: We'll check it out, all right. Um. And I think

574
00:32:13,920 --> 00:32:17,120
Speaker 1: that's all too to buy law. And of course no

575
00:32:17,200 --> 00:32:18,880
Speaker 1: one's they pointed out in the article I read that

576
00:32:18,880 --> 00:32:21,840
Speaker 1: no one's going out and like, you know, punishing anybody.

577
00:32:22,000 --> 00:32:23,640
Speaker 1: It's just a set of standards that they like to

578
00:32:23,680 --> 00:32:26,360
Speaker 1: hold deer. Uh. You know they're not gonna throw you

579
00:32:26,360 --> 00:32:30,440
Speaker 1: in jail for calling something in theopolitan, right yeah? Um,

580
00:32:30,480 --> 00:32:33,280
Speaker 1: although they should. So that's neopolitan. We talked about New

581
00:32:33,320 --> 00:32:38,120
Speaker 1: York and Chicago. Um, California pizza that is super thin crust,

582
00:32:39,040 --> 00:32:42,760
Speaker 1: usually made with um, what what vegetables are in season?

583
00:32:43,320 --> 00:32:48,160
Speaker 1: I like California Pizza Kitchen. It's okay, it's pretty good.

584
00:32:48,160 --> 00:32:50,920
Speaker 1: Like barbecue sauce on your pizza. H. No, they have

585
00:32:51,120 --> 00:32:54,720
Speaker 1: a tostada pizza that's really good too. You should check, man,

586
00:32:54,760 --> 00:32:57,320
Speaker 1: you gotta expland your horizones. It's not just New York.

587
00:32:57,320 --> 00:32:59,600
Speaker 1: In Chicago, there's a lot. There's a whole world of pizza.

588
00:32:59,640 --> 00:33:02,800
Speaker 1: I've been to CPK. It's fine. The black bean salad

589
00:33:02,840 --> 00:33:06,120
Speaker 1: there is delicious. They're they're guacamole is pretty good too, alright.

590
00:33:06,360 --> 00:33:10,200
Speaker 1: And then Greek. Yeah, that's also in a pan like Chicago.

591
00:33:10,320 --> 00:33:14,360
Speaker 1: It's just fetta. I'm not thinking feda fetta and spend

592
00:33:14,400 --> 00:33:18,320
Speaker 1: it sometimes olives, yeah, I like feta um. And then

593
00:33:18,520 --> 00:33:22,920
Speaker 1: uh Sicilian, and there's American Sicilian and Italian Sicilian. That's right.

594
00:33:23,160 --> 00:33:25,440
Speaker 1: And if you're an American, you're making a Sicilian pizza.

595
00:33:25,480 --> 00:33:30,440
Speaker 1: It's rectangular, square, thick crust. The reason it's thick is

596
00:33:30,520 --> 00:33:34,880
Speaker 1: in uh Sicily, they baked the ingredients into the crust. Yeah,

597
00:33:35,200 --> 00:33:37,720
Speaker 1: I'd like to try that. Actually, it's like, um, they

598
00:33:37,760 --> 00:33:41,240
Speaker 1: heard about stuff crust pizza and started mimicking it. Oh man,

599
00:33:41,440 --> 00:33:43,880
Speaker 1: pizza head drives me nuts. With all those things. It's

600
00:33:43,960 --> 00:33:46,400
Speaker 1: like the rope of cheese in the crust. Or then

601
00:33:46,440 --> 00:33:48,800
Speaker 1: they had the one crust. There was the one the

602
00:33:48,800 --> 00:33:52,400
Speaker 1: pizza eat backwards, like they just can come up with

603
00:33:52,440 --> 00:33:55,800
Speaker 1: all these things that are completely unnecessary. There was the

604
00:33:55,840 --> 00:34:02,600
Speaker 1: pizza that eats you the pizza. Yeah. Speaking of Soviet Russia, Um,

605
00:34:02,640 --> 00:34:05,920
Speaker 1: there's some pretty crazy toppings around the world. What do

606
00:34:06,000 --> 00:34:09,520
Speaker 1: they eat there? In Russia? They eat something called makba,

607
00:34:09,760 --> 00:34:13,040
Speaker 1: which is a blend of tuna, mackerel, sardines, onions, and salmon,

608
00:34:13,120 --> 00:34:15,279
Speaker 1: which I have to say, sounds kind of good. You

609
00:34:15,320 --> 00:34:17,480
Speaker 1: know what I thought good was good was the Japanese

610
00:34:17,880 --> 00:34:22,120
Speaker 1: the mayo yaga jaga yeah, man, mayonnaise, bacon and potato mixture.

611
00:34:22,320 --> 00:34:26,480
Speaker 1: They their their hot dogs in there too. Gosh, yeah,

612
00:34:26,719 --> 00:34:29,600
Speaker 1: it's really good. A lot to check that out. Uh.

613
00:34:29,600 --> 00:34:32,560
Speaker 1: In India, little pickled ginger and tofu maybe and little

614
00:34:32,600 --> 00:34:36,279
Speaker 1: minced mutton. Yeah, sounds good to me. You don't like

615
00:34:36,360 --> 00:34:41,280
Speaker 1: mutton had a pet goat? That's this is a lamb.

616
00:34:41,640 --> 00:34:44,239
Speaker 1: Totally different animals. They can't even mate, I don't think.

617
00:34:44,400 --> 00:34:46,640
Speaker 1: Oh I bet they could. Well, they can, but they

618
00:34:46,640 --> 00:34:52,520
Speaker 1: can't reproduce. Okay, Um, Brazil, you might get some green

619
00:34:52,560 --> 00:34:55,680
Speaker 1: peas on your pizza. Yeah. Costa Rica you might get

620
00:34:55,680 --> 00:34:59,359
Speaker 1: a little coconut equally wolf, Yeah, I think so. I'm

621
00:34:59,360 --> 00:35:03,840
Speaker 1: not big on coconut and antrovies are generally regarded as

622
00:35:04,000 --> 00:35:07,080
Speaker 1: the least favorite pizza topping. What's the number one pizza

623
00:35:07,120 --> 00:35:11,080
Speaker 1: topping in America? Pepperoni? Of course? Really it got toppled

624
00:35:11,120 --> 00:35:15,440
Speaker 1: this last this year. Chicken, as far as protein goes, chicken,

625
00:35:15,719 --> 00:35:19,400
Speaker 1: really yep? And is that how do they calculate that?

626
00:35:19,520 --> 00:35:23,600
Speaker 1: Is that like in restaurants or there's an actually surprising

627
00:35:23,640 --> 00:35:29,040
Speaker 1: amount of pizza industry UM marketing and lobby groups in

628
00:35:29,080 --> 00:35:32,560
Speaker 1: trade groups, And that's true of the pizza and association.

629
00:35:33,040 --> 00:35:35,080
Speaker 1: I ran across the blog post and I don't remember

630
00:35:35,120 --> 00:35:37,960
Speaker 1: I followed it to this press release from some pizza

631
00:35:38,239 --> 00:35:41,120
Speaker 1: association UM, and I don't remember which one it was,

632
00:35:41,200 --> 00:35:45,279
Speaker 1: but they said that, um, chicken topped pepperoni as far

633
00:35:45,320 --> 00:35:51,000
Speaker 1: as pepperoni toppings goes. So that means that Americans consume

634
00:35:51,080 --> 00:35:54,240
Speaker 1: more than two hundred and fifty million pounds of chicken

635
00:35:54,239 --> 00:35:57,640
Speaker 1: on their pizza. Yeah, which makes sense because chicken's heavier

636
00:35:57,640 --> 00:36:01,399
Speaker 1: than pepperoni, that's true, and a lot of pepperoni. Maybe

637
00:36:01,360 --> 00:36:04,480
Speaker 1: they're good by weight. Yeah, we've got some awesome stats here,

638
00:36:04,520 --> 00:36:07,360
Speaker 1: don't we go ahead and fire some of those out? Uh? So,

639
00:36:07,680 --> 00:36:10,319
Speaker 1: the number of pizza sold in the US each year,

640
00:36:10,760 --> 00:36:14,480
Speaker 1: three billion. I'm responsible for at least a million and

641
00:36:14,520 --> 00:36:19,399
Speaker 1: a half of those three slices sold every second. Yeah,

642
00:36:19,640 --> 00:36:23,160
Speaker 1: not bad. And uh, every year, the average American eats

643
00:36:23,239 --> 00:36:28,400
Speaker 1: forty six slices. That's child's play. Americans eat pizza at

644
00:36:28,480 --> 00:36:31,400
Speaker 1: least once a month. Yeah, that's a lot. That is

645
00:36:31,440 --> 00:36:33,800
Speaker 1: a lot. I mean that is that means like almost

646
00:36:33,800 --> 00:36:36,560
Speaker 1: every American eats pizza at least once a month. That's

647
00:36:37,040 --> 00:36:40,320
Speaker 1: pretty staggering. I can't imagine that there's any other food

648
00:36:40,320 --> 00:36:43,359
Speaker 1: like that except maybe a cheeseburger. I bet pizza tops

649
00:36:43,400 --> 00:36:45,799
Speaker 1: that even I would think. So it's just such an

650
00:36:45,840 --> 00:36:49,239
Speaker 1: easy because vegetarians can eat pizza, cheese, pizza. Yeah. And

651
00:36:49,280 --> 00:36:51,720
Speaker 1: if you if you go to like McDonald's or something

652
00:36:51,760 --> 00:36:54,600
Speaker 1: like that and you have a family of four, uh,

653
00:36:54,760 --> 00:36:57,000
Speaker 1: you're going to spend more than you would on a

654
00:36:57,040 --> 00:36:59,360
Speaker 1: pizza that will feed that family of four to and

655
00:36:59,400 --> 00:37:03,400
Speaker 1: you don't get the cold breakfast leftovers either. Uh, exactly

656
00:37:03,400 --> 00:37:09,600
Speaker 1: what McDonald's you do. But what else was there anything else?

657
00:37:09,760 --> 00:37:11,960
Speaker 1: I had? There was a guy in my elementary school actually,

658
00:37:12,000 --> 00:37:15,120
Speaker 1: you know remember the little rectangle elementary school pizzas. They

659
00:37:15,120 --> 00:37:18,239
Speaker 1: were so great. There was one dude, Brett Standish, that

660
00:37:18,360 --> 00:37:21,040
Speaker 1: did not eat pizza, and he was like the only

661
00:37:21,080 --> 00:37:22,920
Speaker 1: kid I ever knew that it didn't eat pizza. So

662
00:37:22,960 --> 00:37:25,360
Speaker 1: every time we had pizza, it was like there was

663
00:37:25,680 --> 00:37:28,479
Speaker 1: a battle royal to find out who would get Brett

664
00:37:28,560 --> 00:37:31,719
Speaker 1: Standish's pizza. And he would like up his you know,

665
00:37:31,840 --> 00:37:34,440
Speaker 1: his asking price each week when you know it was

666
00:37:34,480 --> 00:37:37,400
Speaker 1: like a valuable commodity. Smart kid, Yeah, what do you

667
00:37:37,440 --> 00:37:39,120
Speaker 1: what was the most he ever got for it? No?

668
00:37:39,239 --> 00:37:41,239
Speaker 1: I have no idea. Probably a bunch of pringles and

669
00:37:41,320 --> 00:37:45,520
Speaker 1: like a little time behind the school, you know what

670
00:37:45,520 --> 00:37:51,320
Speaker 1: I'm saying. Uh no, when my imagination is racing right now? Okay? Um?

671
00:37:51,400 --> 00:37:53,720
Speaker 1: Oh yeah. There was this little sidebar in this article

672
00:37:53,760 --> 00:37:56,479
Speaker 1: that said that more than thirty pizzaias in New York

673
00:37:56,520 --> 00:37:59,799
Speaker 1: are operating under the name Raise more than It's like

674
00:38:00,160 --> 00:38:02,440
Speaker 1: that sounds like a lot until you realize there's nine

675
00:38:02,520 --> 00:38:06,279
Speaker 1: thousand pizzerias in New York alone. New York City. Well,

676
00:38:06,320 --> 00:38:10,120
Speaker 1: I thought this is pretty interesting. Should we talk about Raise? Um?

677
00:38:10,160 --> 00:38:12,359
Speaker 1: If you've ever been to New York or Atlanta's got

678
00:38:12,400 --> 00:38:16,560
Speaker 1: four Raised pizzas? Is that right? Famous original race? Atlanta

679
00:38:16,600 --> 00:38:19,799
Speaker 1: has raised New York pizza UM. And you know how

680
00:38:19,760 --> 00:38:24,360
Speaker 1: I always says since whatever year, since nineteen in Atlanta,

681
00:38:24,520 --> 00:38:27,640
Speaker 1: that's not too bad. But yeah, they're by the count

682
00:38:27,680 --> 00:38:30,960
Speaker 1: I got. There are forty nine UM pizzerias in New

683
00:38:31,040 --> 00:38:34,040
Speaker 1: York that use some form of the name Ray. And

684
00:38:34,440 --> 00:38:39,720
Speaker 1: here's the story behind it, Um Ray. Uh. Ralph Cuomo

685
00:38:40,400 --> 00:38:43,080
Speaker 1: opened the first race on Prince Street nineteen fifty nine.

686
00:38:43,120 --> 00:38:49,279
Speaker 1: He's grandfather de Rivers and father of Mario. And his

687
00:38:49,440 --> 00:38:51,600
Speaker 1: nickname he claimed to be Ray because he said it

688
00:38:51,640 --> 00:38:54,080
Speaker 1: was Ralphie than Rayphie than Ray. I'm not quite so

689
00:38:54,080 --> 00:38:56,759
Speaker 1: sure about that. Um that he opened a second one

690
00:38:56,840 --> 00:39:02,920
Speaker 1: in the nineteen sixties, and then someone named Rosalino Mangano Majano.

691
00:39:03,920 --> 00:39:08,640
Speaker 1: But the second race changed the name to Famous Original Rays,

692
00:39:08,680 --> 00:39:12,600
Speaker 1: even though that wasn't true, So things started a little messy. Uh.

693
00:39:12,640 --> 00:39:15,560
Speaker 1: Then man John out now goes by Ray, which is

694
00:39:15,600 --> 00:39:21,000
Speaker 1: also bogus opened, Uh several more Famous Original Rays all

695
00:39:21,000 --> 00:39:24,640
Speaker 1: over the city. Sold that to new owner who begin

696
00:39:24,800 --> 00:39:27,200
Speaker 1: using other variations of the race. So it kind of

697
00:39:27,239 --> 00:39:32,600
Speaker 1: just spread. But ironically, three quote unquote Rays got together

698
00:39:33,280 --> 00:39:36,560
Speaker 1: to trademark the name. None of them our name Ray.

699
00:39:37,920 --> 00:39:40,120
Speaker 1: Yet they have all gotten together to try and trademark

700
00:39:40,160 --> 00:39:43,520
Speaker 1: the name Ray and to shut down at least in

701
00:39:43,640 --> 00:39:48,279
Speaker 1: name places like Atlanta's Nearer Pizza Raised Nearer Pizza in Atlanta,

702
00:39:48,360 --> 00:39:50,480
Speaker 1: who you just probably got in trouble. And I don't

703
00:39:50,480 --> 00:39:52,719
Speaker 1: think so they know about them, so you don't know that.

704
00:39:53,040 --> 00:39:56,400
Speaker 1: It sounds like a cartel. I think it is speaking

705
00:39:56,440 --> 00:40:03,319
Speaker 1: of Cartel's Chuck, the Big Three, Pizza Hut, Dominos, Papa John's. Um.

706
00:40:03,480 --> 00:40:05,839
Speaker 1: Of those three, the one that has the most urban

707
00:40:05,920 --> 00:40:10,400
Speaker 1: legends associated with it, as Dominoes. I had heard. I

708
00:40:10,440 --> 00:40:13,520
Speaker 1: think one of these. Well, the thirty minutes or less

709
00:40:13,560 --> 00:40:16,120
Speaker 1: went away because they killed some kid in a car

710
00:40:16,719 --> 00:40:23,040
Speaker 1: delivery person, ready made urban legends supposedly, Um, they there

711
00:40:23,080 --> 00:40:27,040
Speaker 1: were lawsuits from people being hit. At least one person

712
00:40:27,080 --> 00:40:29,960
Speaker 1: was hit, but they didn't say it had anything to

713
00:40:30,000 --> 00:40:34,040
Speaker 1: do with the thirty minutes or less. One person was killed. Yeah, well, yeah,

714
00:40:34,120 --> 00:40:36,560
Speaker 1: that's right, one person killed at least, so then at

715
00:40:36,640 --> 00:40:38,840
Speaker 1: least one person hit. We're both kind of right. But

716
00:40:38,880 --> 00:40:41,279
Speaker 1: they did do away with that. There was also a

717
00:40:41,360 --> 00:40:44,239
Speaker 1: rumor that the owner of Dominoes contributed a lot to

718
00:40:44,760 --> 00:40:49,440
Speaker 1: anti abortion groups um, which may or may not have

719
00:40:49,520 --> 00:40:51,799
Speaker 1: been true, but he didn't known Dominos probably at the

720
00:40:51,800 --> 00:40:56,040
Speaker 1: time because the guy who founded the company, um, Tom Monahan. Yeah,

721
00:40:56,040 --> 00:41:00,239
Speaker 1: he sold a billion, which is pretty tiny. But he

722
00:41:00,360 --> 00:41:04,239
Speaker 1: is a staunch Catholic and obviously a supporter of pro

723
00:41:04,320 --> 00:41:09,480
Speaker 1: life and is building his own little Catholic town outside

724
00:41:09,520 --> 00:41:12,520
Speaker 1: of Miami. Yeah, one of those. And I've heard of

725
00:41:12,560 --> 00:41:15,880
Speaker 1: these before. We basically like, I'm gonna build my little

726
00:41:16,000 --> 00:41:19,719
Speaker 1: my own little town, like filled with people that are

727
00:41:19,760 --> 00:41:24,840
Speaker 1: like me, exactly because I'm incredibly wealthy exactly. So I

728
00:41:24,880 --> 00:41:26,960
Speaker 1: don't know what the status is on that now, but um,

729
00:41:27,640 --> 00:41:30,960
Speaker 1: supposedly more than thirty thousand residents will occupy this town

730
00:41:31,560 --> 00:41:35,879
Speaker 1: and eventually they'll go to war with Celebration Florida. Uh.

731
00:41:35,920 --> 00:41:37,839
Speaker 1: And then there's all these goofy pizzas. I don't get

732
00:41:37,840 --> 00:41:40,960
Speaker 1: into all this stuff, like the the three thousand euro

733
00:41:41,080 --> 00:41:46,080
Speaker 1: pizza with Klagnac marinated lobster and edible gold. And okay,

734
00:41:46,080 --> 00:41:50,360
Speaker 1: so that holding suked caviare for the most expensive with gold.

735
00:41:50,360 --> 00:41:53,480
Speaker 1: There's actually two categories in Guinness as far as most

736
00:41:53,520 --> 00:41:56,799
Speaker 1: expensive pizza with edible gold and without. Apparently, if you

737
00:41:56,840 --> 00:41:59,240
Speaker 1: just want to like throw some edible gold on your pizza,

738
00:41:59,280 --> 00:42:01,719
Speaker 1: you can just you know tip the scales by wise,

739
00:42:02,160 --> 00:42:04,759
Speaker 1: but if you want the most expensive pizza in the

740
00:42:04,800 --> 00:42:08,279
Speaker 1: world without gold, that record was recently broken. Uh and

741
00:42:08,440 --> 00:42:12,200
Speaker 1: Stevenson Pizza Company in Vancouver, which apparently is affiliated with

742
00:42:12,239 --> 00:42:17,719
Speaker 1: the guy from Hell's Kitchen. Oh yeah, shut it down, Yeah,

743
00:42:17,719 --> 00:42:20,880
Speaker 1: Gordon ramsay, Yes, Um, they have a four hundred and

744
00:42:20,960 --> 00:42:24,360
Speaker 1: fifty dollar pizza called the C six. Pizza has lobster thermidor,

745
00:42:24,560 --> 00:42:28,560
Speaker 1: black Alaskan cod and caviare on it. It looks kind

746
00:42:28,560 --> 00:42:32,480
Speaker 1: of good. Yeah. You know, they do stuff like that

747
00:42:32,520 --> 00:42:35,040
Speaker 1: to get pressed and get people in there, and I

748
00:42:35,120 --> 00:42:39,160
Speaker 1: get it. What about the largest pizza ever built and eaten?

749
00:42:39,480 --> 00:42:43,640
Speaker 1: I like that they have that caveat Yeah, agreed, Havana, Florida.

750
00:42:44,080 --> 00:42:47,520
Speaker 1: Um from seven. I'm surprised no one has tried to

751
00:42:47,520 --> 00:42:52,520
Speaker 1: break it since then. Um thousand, four hundred and fifty

752
00:42:52,560 --> 00:42:57,439
Speaker 1: seven pounds of pizza, ninety over ninety four thousand slices. Yeah,

753
00:42:57,560 --> 00:43:01,759
Speaker 1: devoured by thirty thousand, at least thirty thousand people hanging out.

754
00:43:01,800 --> 00:43:05,400
Speaker 1: How do they bake that thing? I wonder? I don't know.

755
00:43:07,400 --> 00:43:10,000
Speaker 1: That's that's a great question. That's the one I want

756
00:43:10,080 --> 00:43:12,680
Speaker 1: listener mail on not your favorite pizza topic? No one

757
00:43:12,719 --> 00:43:15,520
Speaker 1: cares about that. How did they bake that thing? I guess.

758
00:43:15,560 --> 00:43:19,320
Speaker 1: I mean maybe it was sunbaked. I don't know, or

759
00:43:19,320 --> 00:43:22,279
Speaker 1: maybe those they're like, wow, this is really like they

760
00:43:22,320 --> 00:43:24,920
Speaker 1: make it and then like oh wait yeah because it

761
00:43:24,960 --> 00:43:27,640
Speaker 1: says eating. Or maybe there's another record tied to it

762
00:43:27,680 --> 00:43:31,640
Speaker 1: for the largest pizza oven and then the longest pizza delivery.

763
00:43:32,040 --> 00:43:36,840
Speaker 1: Two thousand four, a Domino's franchise owner named Lucy Clough

764
00:43:37,600 --> 00:43:42,040
Speaker 1: delivered a pizza ten thousand, five DT two miles undred

765
00:43:42,080 --> 00:43:45,400
Speaker 1: fifty KOs from London to Melbourne. It was a vegetarian

766
00:43:45,400 --> 00:43:48,360
Speaker 1: pizzas part of the Make a Wish Foundation. I was

767
00:43:48,400 --> 00:43:51,799
Speaker 1: about to disparage it. I know. That's why I got

768
00:43:51,840 --> 00:43:54,280
Speaker 1: all that out in one breath before you could break it. Yeah, okay,

769
00:43:54,320 --> 00:43:56,239
Speaker 1: I was saving you from yourself. Make a Wish then

770
00:43:56,360 --> 00:44:22,279
Speaker 1: I support it. Way to go, Chuck. That's pizza. Yeah,

771
00:44:22,360 --> 00:44:25,319
Speaker 1: you know what's awesome about pizza. And I guarantee you

772
00:44:25,560 --> 00:44:27,759
Speaker 1: there's dark corners to all this that we didn't even

773
00:44:27,880 --> 00:44:30,080
Speaker 1: hit that we're going to hear about that we want

774
00:44:30,120 --> 00:44:32,000
Speaker 1: to hear about. This will be one of those which

775
00:44:32,040 --> 00:44:34,960
Speaker 1: I love. Yeah, I love pizza. Uh if you love

776
00:44:35,000 --> 00:44:37,720
Speaker 1: pizza You can read more about it at how stuff

777
00:44:37,719 --> 00:44:40,680
Speaker 1: works dot com. Type the word P I z Z

778
00:44:40,960 --> 00:44:43,839
Speaker 1: eight into the search bar at our beloved how stuff

779
00:44:43,840 --> 00:44:48,320
Speaker 1: works dot com website um, which is now two words.

780
00:44:48,400 --> 00:44:51,160
Speaker 1: I think as far as eight P goes what website? Yeah,

781
00:44:51,360 --> 00:44:54,479
Speaker 1: I thought a long time. They know I was taught

782
00:44:54,480 --> 00:44:56,400
Speaker 1: when I was hired. Here it's capital W E B,

783
00:44:56,880 --> 00:44:59,680
Speaker 1: separate word, lower case S I T E. Right now

784
00:44:59,719 --> 00:45:02,920
Speaker 1: it's lower case. All one word. Oh, it's all one word. Now.

785
00:45:02,920 --> 00:45:05,800
Speaker 1: I thought you were saying it's two words, now, gotcha. Yeah, no,

786
00:45:05,880 --> 00:45:09,239
Speaker 1: it's one word. Okay, this is great. And if I

787
00:45:09,280 --> 00:45:14,360
Speaker 1: did say two words, I was wrong. Okay, we'll find out. Uh. Anyway,

788
00:45:14,360 --> 00:45:17,000
Speaker 1: I think I said search far in there. So it's

789
00:45:17,040 --> 00:45:23,279
Speaker 1: time for the listener mail Chuck. Yes, we should tell

790
00:45:23,280 --> 00:45:26,040
Speaker 1: everybody about something very special and dear to our hearts.

791
00:45:26,920 --> 00:45:29,359
Speaker 1: New York City. That's right. We are going to Comic

792
00:45:29,440 --> 00:45:33,080
Speaker 1: Con and we will be doing a live podcast on Friday,

793
00:45:33,080 --> 00:45:36,240
Speaker 1: October twelve at Comic Con at the jab At Center.

794
00:45:36,320 --> 00:45:38,200
Speaker 1: It's like our new thing. We did San Diego, now

795
00:45:38,239 --> 00:45:40,759
Speaker 1: we're doing New York. That's right next up Albuquerque. So

796
00:45:40,880 --> 00:45:42,640
Speaker 1: if you are going to Comic Con, you should come

797
00:45:42,640 --> 00:45:45,840
Speaker 1: by and see that. But after Comic Con, we have

798
00:45:46,040 --> 00:45:49,879
Speaker 1: one of our famous, its famous to us All Star

799
00:45:50,000 --> 00:45:53,200
Speaker 1: Tribua nights. Um, where is it going to be the

800
00:45:53,200 --> 00:45:56,279
Speaker 1: cutting room? It is at the grand reopening of the

801
00:45:56,320 --> 00:45:59,480
Speaker 1: Cutting Room in the flat Iron District, which is what's

802
00:45:59,480 --> 00:46:02,720
Speaker 1: the address? It is uh forty four East thirty second

803
00:46:02,800 --> 00:46:05,560
Speaker 1: Street in New York And it's in the flat Iron

804
00:46:05,600 --> 00:46:08,879
Speaker 1: you said. And doors open at seven thirty. Trivia goes

805
00:46:08,920 --> 00:46:13,080
Speaker 1: down at eight thirty. And what is first come, first serve? Right? Free, free, free,

806
00:46:13,120 --> 00:46:15,600
Speaker 1: first come, first serve. We will have a bar there

807
00:46:15,640 --> 00:46:18,600
Speaker 1: that you can buy drinks. Yeah, you can buy us drinks.

808
00:46:18,640 --> 00:46:21,080
Speaker 1: That's right. We're gonna basically be having a really good

809
00:46:21,080 --> 00:46:23,600
Speaker 1: time if you if you're not familiar with our trivia nights, like,

810
00:46:24,080 --> 00:46:25,799
Speaker 1: just come out and check it out. It'll be worth

811
00:46:25,800 --> 00:46:29,240
Speaker 1: your while, absolutely, and stay tuned for info on Facebook

812
00:46:29,239 --> 00:46:32,120
Speaker 1: and Twitter about the makeup of the All Star team.

813
00:46:32,120 --> 00:46:34,440
Speaker 1: We're filling that out as we speak. But we will

814
00:46:34,480 --> 00:46:36,279
Speaker 1: have some special guests that you will want to meet. Yeah,

815
00:46:36,280 --> 00:46:37,759
Speaker 1: and at the very least you can come take on

816
00:46:37,840 --> 00:46:40,520
Speaker 1: me and chuck right. Yeah, okay, it's just fun. So

817
00:46:40,640 --> 00:46:43,600
Speaker 1: what is that that's Friday, October twelfth, Right, yep. The

818
00:46:43,600 --> 00:46:48,480
Speaker 1: panels that win the panel is at I believe six, okay,

819
00:46:48,520 --> 00:46:50,520
Speaker 1: and then we're gonna be at the cutting room starting

820
00:46:50,520 --> 00:46:53,359
Speaker 1: at eight thirty. Trivia starts at eight thirty, doors at

821
00:46:53,360 --> 00:46:55,800
Speaker 1: seven thirty. Be there, be square. You're good at this.

822
00:46:56,000 --> 00:46:57,879
Speaker 1: Thank you all right? The time for listener mail. Yep.

823
00:46:58,440 --> 00:47:02,520
Speaker 1: I'm gonna call this accident. It's thanks to us. We

824
00:47:02,600 --> 00:47:06,600
Speaker 1: cause an accident, a good one now, like no one

825
00:47:06,640 --> 00:47:09,200
Speaker 1: got hurt. This from Annie and Annie was going off

826
00:47:09,200 --> 00:47:12,440
Speaker 1: to college, which was several states away, so her family

827
00:47:12,480 --> 00:47:16,000
Speaker 1: decided to road trip with her to uh To to

828
00:47:16,080 --> 00:47:18,399
Speaker 1: the college as a little mini vacation. That is very

829
00:47:18,400 --> 00:47:21,239
Speaker 1: sweet depending on how Anie feels about her family. Well,

830
00:47:21,280 --> 00:47:23,360
Speaker 1: you're about to find out. It may sound fun, but

831
00:47:23,400 --> 00:47:25,480
Speaker 1: it's not easy to agree on music when you're James

832
00:47:25,560 --> 00:47:30,799
Speaker 1: Blunt loving mom, Miley Virus loving younger sister she is

833
00:47:30,840 --> 00:47:34,400
Speaker 1: just heading off in college. Yeah, and weird eurometal loving

834
00:47:34,440 --> 00:47:37,200
Speaker 1: older brother. All crammed into a car together. After a

835
00:47:37,239 --> 00:47:38,799
Speaker 1: few hours of me wondering if I could get a

836
00:47:38,800 --> 00:47:41,719
Speaker 1: refund on my soundproof headphones, they agreed to let me

837
00:47:41,760 --> 00:47:44,200
Speaker 1: pick the music, and I picked the stuff. You should know.

838
00:47:44,719 --> 00:47:47,640
Speaker 1: It turns out everyone loves slash doesn't hate stuff. You

839
00:47:47,640 --> 00:47:51,080
Speaker 1: should know. We were all interested more importantly not yelling

840
00:47:51,160 --> 00:47:53,239
Speaker 1: or throwing CDs out the window. Plus it was fun

841
00:47:53,320 --> 00:47:56,280
Speaker 1: to go back through Uh my favorites. Jack the Ripper,

842
00:47:56,320 --> 00:47:59,279
Speaker 1: for instance, made my mom a little green. However, you

843
00:47:59,280 --> 00:48:02,319
Speaker 1: don't know what we heavily edited that one. Yeah, it

844
00:48:02,400 --> 00:48:04,880
Speaker 1: was worse. It was way worse. I think. Yeah, I

845
00:48:04,920 --> 00:48:06,560
Speaker 1: remember going through there and be like, dude, weekends. At

846
00:48:06,640 --> 00:48:12,280
Speaker 1: least it was factual, No, it was. It was so yeah. Um, However,

847
00:48:12,360 --> 00:48:14,319
Speaker 1: during a time when it was my goofy brothers turning

848
00:48:14,360 --> 00:48:17,960
Speaker 1: to drive parentheses, I really can't stress how weird he is.

849
00:48:18,680 --> 00:48:20,640
Speaker 1: At the end of the cast about Genius, you were

850
00:48:20,680 --> 00:48:23,160
Speaker 1: reading some other listening listener mail from a lady truck

851
00:48:23,239 --> 00:48:26,440
Speaker 1: driver and told her to honk her horn, which my

852
00:48:26,480 --> 00:48:30,360
Speaker 1: brother did really loud, like a truck would do. It

853
00:48:30,360 --> 00:48:31,880
Speaker 1: wouldn't have been a problem, but we were in one

854
00:48:31,920 --> 00:48:35,560
Speaker 1: of those curby two lane highways behind a senior citizen.

855
00:48:36,719 --> 00:48:40,359
Speaker 1: Uh and basically this this old lady thought that they

856
00:48:40,360 --> 00:48:43,960
Speaker 1: were honking at her. She slammed on her brakes and

857
00:48:44,000 --> 00:48:46,719
Speaker 1: caused the person riding behind her to butt into her

858
00:48:46,719 --> 00:48:49,120
Speaker 1: rear end. Oh no, uh no one was hurt, but

859
00:48:49,160 --> 00:48:51,560
Speaker 1: I was laughing because over the screech of tires, I

860
00:48:51,600 --> 00:48:53,960
Speaker 1: actually heard Chuck say, I hope we didn't just cause

861
00:48:54,000 --> 00:48:58,480
Speaker 1: an accident. Wow, this is um. Everyone is fine. There

862
00:48:58,520 --> 00:49:00,560
Speaker 1: was no damage to either car. But my mom made

863
00:49:00,560 --> 00:49:03,200
Speaker 1: my brother give them both info because my mother thought

864
00:49:03,239 --> 00:49:07,600
Speaker 1: that he was liable. Thanks Mom, Yeah exactly. She just

865
00:49:07,680 --> 00:49:10,000
Speaker 1: drove straight to jail. Then she says, I was the

866
00:49:10,000 --> 00:49:12,520
Speaker 1: one to awkwardly explain to the old lady what a

867
00:49:12,520 --> 00:49:16,200
Speaker 1: podcast was ps. I hope my dorm mate likes you guys.

868
00:49:17,200 --> 00:49:19,959
Speaker 1: That's from Annie. Thanks a lot, any that was really nice.

869
00:49:20,120 --> 00:49:23,719
Speaker 1: Glad everyone's safe. Me too, Man, that's that's crazy, chock.

870
00:49:23,800 --> 00:49:26,759
Speaker 1: It sounds a little made up, but oh yeah, we've

871
00:49:26,760 --> 00:49:30,480
Speaker 1: followed for it before. Man, remember the way the marriage,

872
00:49:30,480 --> 00:49:34,160
Speaker 1: the wedding proposal. Yeah, I still have to eck on

873
00:49:34,239 --> 00:49:36,759
Speaker 1: my face about that. That's all right, man, We all do,

874
00:49:37,320 --> 00:49:43,080
Speaker 1: we all do. If you have a great story about

875
00:49:43,120 --> 00:49:45,040
Speaker 1: how your family has been brought together by stuff, you

876
00:49:45,040 --> 00:49:46,960
Speaker 1: should know we want to hear it. We also want

877
00:49:47,000 --> 00:49:51,759
Speaker 1: to know how the citizens of Havana, Florida baked their

878
00:49:52,600 --> 00:49:57,040
Speaker 1: thousand sliced pizza. We really really want to know that, agreed, Um,

879
00:49:57,120 --> 00:50:01,240
Speaker 1: and how delicious it was. Yeah. Uh, you can tweet

880
00:50:01,239 --> 00:50:04,000
Speaker 1: to us all of this information to uh s y

881
00:50:04,239 --> 00:50:08,799
Speaker 1: s K podcast. Seriously. Our Twitter is killing it, is it? Yes,

882
00:50:09,120 --> 00:50:11,680
Speaker 1: that's great. There's it's one of the best Twitter feeds

883
00:50:11,719 --> 00:50:14,600
Speaker 1: on the internet. Wow, it's got it all man. It

884
00:50:14,719 --> 00:50:19,520
Speaker 1: has um wacky news, it has important news. Criticism of

885
00:50:19,520 --> 00:50:24,000
Speaker 1: Twitter when they suspend people's accounts, um it has. We

886
00:50:24,000 --> 00:50:27,319
Speaker 1: we talked to people back and forth. Sometimes we pester

887
00:50:27,520 --> 00:50:30,799
Speaker 1: Hodgman for no good reason. Yeah. Um, there's just all

888
00:50:30,800 --> 00:50:33,440
Speaker 1: sorts of great stuff on Twitter. Or we'll like, we'll

889
00:50:33,440 --> 00:50:36,360
Speaker 1: see a tweet from like the Jim Hinson company that

890
00:50:36,440 --> 00:50:39,320
Speaker 1: they like the Muppet podcast. Yeah yeah, so like pretty

891
00:50:39,320 --> 00:50:41,120
Speaker 1: cool stuff like that is going down. Yeah it is.

892
00:50:41,200 --> 00:50:43,839
Speaker 1: It's very cool. Um. So you can follow us on

893
00:50:43,880 --> 00:50:47,400
Speaker 1: Twitter at so it's the AT symbol and then s

894
00:50:47,560 --> 00:50:50,560
Speaker 1: y s K p O d c A s T

895
00:50:51,040 --> 00:50:53,440
Speaker 1: at s Y s K podcast. We're also killing it

896
00:50:53,520 --> 00:50:56,920
Speaker 1: on Facebook or Facebook page is awesome. Uh that's Facebook

897
00:50:56,960 --> 00:51:00,320
Speaker 1: dot com slash stuff you should know. Yeah, right, m H.

898
00:51:04,520 --> 00:51:07,040
Speaker 1: For more on this and thousands of other topics, visit

899
00:51:07,080 --> 00:51:15,719
Speaker 1: how stuff works dot com,