WEBVTT - Holiday Inventions 3: Goblet of Eggnog

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<v Speaker 1>Welcome to Stuff to Blow Your Mind production of My

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<v Speaker 1>Heart Radio. Hey, welcome to Stuff to Blow Your Mind.

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<v Speaker 1>My name is Robert Lamb and I'm Joe McCormick. It's

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<v Speaker 1>at that time of year again. Uh, and by that time,

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<v Speaker 1>I mean it is the holidays. We're knee deep, perhaps

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<v Speaker 1>waist deep in the holidays, and there's no going back.

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<v Speaker 1>We might as well just push forward at this point,

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<v Speaker 1>like it's just as much just as much effort to

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<v Speaker 1>keep going as it would be to turn back. So

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<v Speaker 1>once more, we have a holiday episode for you. It's

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<v Speaker 1>actually going to be our third installment in our Holiday

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<v Speaker 1>Invention series, where we more or less give the invention

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<v Speaker 1>treatment to various holiday decorations, traditions, and toys. This year

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<v Speaker 1>we're going to be looking in earnest at eggnog. Is

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<v Speaker 1>eggnog an invention? Sure, we can stretch the definition. I

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<v Speaker 1>think that's okay. I think so. I mean, we did

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<v Speaker 1>an invention, a full blown invention episode about the my Tie,

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<v Speaker 1>which we you know, we had Jeff Beach Bumbarrion as

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<v Speaker 1>a guest talk about that eggnogg is not something that

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<v Speaker 1>occurs naturally in the world. It must be made at

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<v Speaker 1>some point there had to be a first or something

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<v Speaker 1>like a first, and you know, we'll get into that

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<v Speaker 1>and and it's one of those things that has a

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<v Speaker 1>number of different customs and in cultural details surrounding it. Now, Joe,

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<v Speaker 1>I'm not sure what your relationship with eggnog happens to be,

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<v Speaker 1>because I don't know that we've ever really spoken about this.

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<v Speaker 1>I don't think we've had eggnog together before. Uh, not

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<v Speaker 1>that I recall, But my family's general approach is originally

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<v Speaker 1>by a carton of almond nogg each year, largely for

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<v Speaker 1>our son because he gets super into it. And if

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<v Speaker 1>I have a chance to visit a like an upscale

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<v Speaker 1>um like cocktail place or a nice restaurant, then then

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<v Speaker 1>I will jump at the opportunity to order an egg

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<v Speaker 1>nogg if they have one on the menu. Um. In

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<v Speaker 1>the past, I've made it down to New Orleans for

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<v Speaker 1>the start of beach Bumberries Sippins Santa festivities at beach

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<v Speaker 1>Bumberry's latitude twenty nine. They also have pop ups all

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<v Speaker 1>over the place, and uh, they'll generally have at least

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<v Speaker 1>one holiday tiky beverage on there that is at least

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<v Speaker 1>eggnog esque in form I'm picturing piles of crushed or

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<v Speaker 1>pellet ice with kind of a frothy, creamy uh grime

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<v Speaker 1>about them, and some nutmegs sprinkled over top. Oh yeah,

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<v Speaker 1>the nutmeg, as we'll discuss is, is pretty essential. So

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<v Speaker 1>I didn't make it down there this year, but I

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<v Speaker 1>did make it over to a tiki bar in um

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<v Speaker 1>in our area, Decatur's s Os Tke Bar, and I

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<v Speaker 1>enjoyed a frozen take on the classic eggnog. Um. It's

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<v Speaker 1>generally a rich drink, though, so once twice three times

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<v Speaker 1>per year max. That's generally enough for me. Now. Before

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<v Speaker 1>we came in here, though, I mentioned to my wife

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<v Speaker 1>that I was about to record the eggnog episode, and

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<v Speaker 1>she was kind enough to provide me with an entire

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<v Speaker 1>glass of egg nog here for me to consume during

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<v Speaker 1>this episode. Um, the listeners at home, you'll have to

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<v Speaker 1>take my word for it, Joe. I think you can

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<v Speaker 1>see it on the video feed here. Wait, is this

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<v Speaker 1>is this full booze eggnog? Or well you you might

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<v Speaker 1>well presume that, but I couldn't possibly comment. Yes, creamy, rich,

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<v Speaker 1>hint of nutmeg, beautiful. I have no eggnog in the house.

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<v Speaker 1>A cute, cute, Joe Pesci and Home Alone saying eggnog,

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<v Speaker 1>eggnog dressed as a cop like eggnog is the most

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<v Speaker 1>disgusting substance on earth. And you know what, as a child,

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<v Speaker 1>I that that was pretty much where my head was at.

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<v Speaker 1>I was like, yeah, Joe Pesci and Home Alone is correct.

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<v Speaker 1>I found the idea revolting, not just revolting, I think

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<v Speaker 1>I I think I probably found it borderline nauseating to

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<v Speaker 1>think of a drink made out of eggs. Something changed

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<v Speaker 1>over the years. Now I find it quite delightful. So

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<v Speaker 1>it was the eggs that threw you off? Yeah, you're

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<v Speaker 1>gonna drink eggs? I don't know. So I think about eggs.

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<v Speaker 1>There's something that, you know, I liked eggs scrambled like

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<v Speaker 1>they make them at the cracker barrel. Uh you know

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<v Speaker 1>that I'm thinking of like a thick, uh yellow curd

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<v Speaker 1>like substance, and and always in savory context. I mean,

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<v Speaker 1>I know obviously now that eggs are used in all

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<v Speaker 1>kinds of baking and sweet context, but that's not how,

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<v Speaker 1>not how I thought about them when I was a kid.

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<v Speaker 1>So the idea of drinking a sweet egg based beverage

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<v Speaker 1>was absolutely uh vile to my brain. I can understand that.

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<v Speaker 1>I mean, especially even the name is a bit potentially

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<v Speaker 1>off putting. It's very forward with the egg. What you

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<v Speaker 1>were about to drink contains eggs, and then the nog

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<v Speaker 1>also can throw one for a curve. I do like

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<v Speaker 1>some of the archaic spellings of eggnog that I've encountered

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<v Speaker 1>researching this episode. Oftentimes the way we encounter it now

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<v Speaker 1>it's e G G you know G, But some of

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<v Speaker 1>these other spellings will be e G G you know

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<v Speaker 1>g G. I like the double the double gs occurring

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<v Speaker 1>in both parts of the work. That's just symmetry, that's

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<v Speaker 1>good branding. Yes, now, before we proceed, I guess we

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<v Speaker 1>should go ahead and drive home exactly what egg nog is.

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<v Speaker 1>We've alluded to it a little bit already, but technically

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<v Speaker 1>it's a milk egg drink or a milk egg punch.

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<v Speaker 1>And we've of course reached the point as a as

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<v Speaker 1>a civilization where you, sir, you can have something that

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<v Speaker 1>is identifiable as a noog without the presence of egg

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<v Speaker 1>or dairy. But historically, this is the realm from which

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<v Speaker 1>this beverage arises. Right, So you're you you mentioned almond nogg.

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<v Speaker 1>I guess that is equivalent in the same way that

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<v Speaker 1>you might have almond milk. It is a substitute for milk. Yeah,

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<v Speaker 1>though I guess it's even more like some people get

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<v Speaker 1>up in arms, especially the dairy industry, I know about

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<v Speaker 1>things that are not milk calling themselves milk. And even

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<v Speaker 1>more to the point, I guess something like a soy

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<v Speaker 1>nog or an almond nog is going to have neither

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<v Speaker 1>eggs nor dairy, and so it's even further removed. But

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<v Speaker 1>yet it's still very much in the spirit of the

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<v Speaker 1>of the classic noggs, So I think it more than qualifies. Yeah,

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<v Speaker 1>nog is a thick, creamy, sweet drink. Yes, it's a

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<v Speaker 1>state of mind. Um, it's a it's a it's it's

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<v Speaker 1>a holiday tradition. Now, one of the sources I'm gonna

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<v Speaker 1>refer back to several times in this episode is the

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<v Speaker 1>excellent book Imbibe exclamation Point by David Wandridge, which is

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<v Speaker 1>a text that we've referenced in the show in the past.

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<v Speaker 1>It is one of, if not the best books you

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<v Speaker 1>can pick up on the history of the American cocktail.

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<v Speaker 1>This is a great book. It cites, among many others,

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<v Speaker 1>the legendary professor Jerry Thomas who lived eighteen thirty five,

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<v Speaker 1>the New Orleans bartender who wrote the Seminal Bartender's Guide

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<v Speaker 1>and helped popularize cocktail drinking in general. Um, I think

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<v Speaker 1>we're going too more depth on this. In an older

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<v Speaker 1>episode or episodes that we did together on Mixology, I

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<v Speaker 1>think we ended up talking about absent a lot in those. Yeah,

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<v Speaker 1>that would make sense, and I know, Um, Jerry Thomas

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<v Speaker 1>also comes up in the recent episode on ice. Uh

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<v Speaker 1>the interview that I did. But according to one which

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<v Speaker 1>basic milk punches go back to the late sixteen hundreds

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<v Speaker 1>and to give you an example of what a milk

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<v Speaker 1>punch consists of. And again this is not an egg

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<v Speaker 1>milk punch, This is just a milk punch. Wonder which

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<v Speaker 1>includes a recipe from Jerry Thomas. Jerry Thomas would have,

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<v Speaker 1>you know, brought up together a bunch of these different

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<v Speaker 1>recipes for drinks and and put them in his own

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<v Speaker 1>book at the time. This particular recipe from Jerry Thomas

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<v Speaker 1>calls for sugar water, brandy, rum and shaved ice, A

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<v Speaker 1>little nutmeg goes on top, and uh. Wonderage includes a

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<v Speaker 1>quote from Uh. This is an eight quote from the

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<v Speaker 1>Brooklyn Eagle that states that this punch was quote the

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<v Speaker 1>surest thing in the world to get drunk on, and

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<v Speaker 1>so fearfully drunk that you won't know whether you are

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<v Speaker 1>a cow yourself or some other foolish thing. That's that's good. Uh. Well, now,

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<v Speaker 1>one thing I have to point out is that when

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<v Speaker 1>you listed the ingredients, you did not list milk. So

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<v Speaker 1>I assume these are the things that are added to

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<v Speaker 1>the milk. Yes, yes, yeah, the milk would would also

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<v Speaker 1>be an important part of this. Uh. It's so already

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<v Speaker 1>we're kind of in the territory of what we think

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<v Speaker 1>of when we think about egg non but of course

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<v Speaker 1>there are no eggs there now when it comes to

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<v Speaker 1>egg nog itself. Um. Thomas was very much of the

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<v Speaker 1>opinion that egg nog was quote a beverage of American origin,

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<v Speaker 1>and wondered states that quote the drinks earliest mentions come

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<v Speaker 1>from a eight Philadelphia newspaper, and all the other mentions

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<v Speaker 1>are American, and if early European travelers to the United

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<v Speaker 1>States viewed it as one of the novelties Americans were

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<v Speaker 1>inflicting on the art of drinking. By the eighteen sixties,

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<v Speaker 1>it was a drink of comfortable middle age with a wide,

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<v Speaker 1>if strictly seasonal popularity. When Thomas added that in the

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<v Speaker 1>North quote it is a favorite of all seasons, he

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<v Speaker 1>was certainly overstating the case. So you bring up that

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<v Speaker 1>mentioned in the newspaper and this, uh, this name drop

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<v Speaker 1>of eggnog as a recipe is also referenced in a

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<v Speaker 1>great source I found that was aimed at unearthing the

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<v Speaker 1>etymological history of eggnog, because it's obvious why the word

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<v Speaker 1>egg is in the name. There are eggs in it,

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<v Speaker 1>But what exactly is anog? Could, as the Simpsons proposed,

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<v Speaker 1>you equally whip up a cauldron of corn nog. Cornog

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<v Speaker 1>sounds kind of delicious, like it brings to mind like

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<v Speaker 1>corn puddings. I think it occurs in the Simpsons episode

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<v Speaker 1>with the hurricane, when the stores are there's a run

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<v Speaker 1>on the Quickie Martin. The only things left on the

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<v Speaker 1>shelves are corn nogg and wadded beef. But anyway, diving

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<v Speaker 1>into the history and etymology of eggnog or corn nog whatever,

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<v Speaker 1>what have you? Any noggs h My source here is

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<v Speaker 1>a December two thousand nine article called the Origins of

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<v Speaker 1>Ignag holiday Grog by the American linguist and language columnist

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<v Speaker 1>Ben Zimmer, who is brother of the excellent science writer

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<v Speaker 1>Carl Zimmer, who has been a guest on the show before.

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<v Speaker 1>So so here's what Ben Zimmer says about nog. The

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<v Speaker 1>word nog first shows up as a regional term in England,

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<v Speaker 1>specifically in the region of East Anglias as the eastern

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<v Speaker 1>part of the country containing Norfolk, Suffolk and Cambridgeshire, and

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<v Speaker 1>it referred that term. They're referred to a type of beer.

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<v Speaker 1>We know this because of a letter written from the

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<v Speaker 1>County of Norfolk in the year six three by a

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<v Speaker 1>man named Humphrey Pridou, who described quote a bottle of

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<v Speaker 1>old strong beer, which in this country they call nag.

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<v Speaker 1>So nag is high gravity beer. It's it's strong stuff.

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<v Speaker 1>But to take one step back, why would the East

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<v Speaker 1>Anglians call strong beer nog? Z More identifies a couple

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<v Speaker 1>of hypotheses here. One is that it comes from the

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<v Speaker 1>word noggin, which we today think of as antiquated slang

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<v Speaker 1>for head for your head. But before that noggen meant

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<v Speaker 1>a small mug or a small drink of spirits. So

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<v Speaker 1>perhaps noggin was shorter, was shortened to nog and it

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<v Speaker 1>came to refer to the beer inside the mug instead

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<v Speaker 1>of the mug itself. And we do that kind of

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<v Speaker 1>metonomy with with words today like did you have wine? Oh,

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<v Speaker 1>I drank two glasses. You're not saying you literally drank

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<v Speaker 1>the glass. The glasses mean the wine inside the glass.

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<v Speaker 1>But another idea is that the word nog for strong

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<v Speaker 1>beer comes from a Scottish word nug or nugged ale,

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<v Speaker 1>which means ale that you heat up by sticking a

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<v Speaker 1>hot poker in it, which is funny enough to imagine

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<v Speaker 1>in itself, but I can also see how that would

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<v Speaker 1>correspond to a drink with strong alcohol alcohol con hint,

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<v Speaker 1>because drinks with higher alcohol content were often said to

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<v Speaker 1>taste warm or even to burn. M hmm, yeah, this

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<v Speaker 1>is this is interesting. It brings to mind the images

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<v Speaker 1>of some of these older drinks where you would you

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<v Speaker 1>would you would stick the hot, hot poker or some

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<v Speaker 1>sort of hot metal into it. I think there's a

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<v Speaker 1>scene in the excellent TV series The Nick where you

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<v Speaker 1>see some of the characters of getting a drink of

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<v Speaker 1>this fashion Okay, so so far we've got the idea

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<v Speaker 1>that you start with either a little mug called a

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<v Speaker 1>noggin or a type of beer warmed with a hot

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<v Speaker 1>poker called a nug and somehow one of these terms

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<v Speaker 1>gets poured it over into this East Anglian word nog,

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<v Speaker 1>which means strong beer. But how does that actually get

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<v Speaker 1>connected to the sweet, milky, eggy drink we are familiar with.

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<v Speaker 1>We don't know for sure, but the link in the

0:12:50.160 --> 0:12:53.800
<v Speaker 1>chain seems to be alcohol. Because while you can buy

0:12:54.000 --> 0:12:57.200
<v Speaker 1>kid friendly nog in the dairy isle these days, everything

0:12:57.240 --> 0:13:00.480
<v Speaker 1>I've been reading suggests that early egg nog was boozy.

0:13:00.720 --> 0:13:03.800
<v Speaker 1>That was a primary characteristic of what the nog was.

0:13:03.960 --> 0:13:07.160
<v Speaker 1>It had a lot of alcohol in it. Yeah, absolutely,

0:13:07.480 --> 0:13:10.080
<v Speaker 1>that's That's exactly what I saw in all of my research.

0:13:10.160 --> 0:13:14.280
<v Speaker 1>Nobody's talking about egg nog is something that is then spiked.

0:13:14.280 --> 0:13:18.560
<v Speaker 1>It is inherently spiked. And Zimmer reports that a Maryland

0:13:18.640 --> 0:13:24.199
<v Speaker 1>clergyman named Jonathan Boucher is alleged to have written the

0:13:24.200 --> 0:13:27.480
<v Speaker 1>first known reference to eggnog and a poem in seventeen

0:13:27.600 --> 0:13:31.679
<v Speaker 1>seventy five, but this poem was not published until about

0:13:31.679 --> 0:13:33.880
<v Speaker 1>thirty years later. So we don't know when it was

0:13:33.920 --> 0:13:37.320
<v Speaker 1>actually written for sure, but the relevant section of the

0:13:37.360 --> 0:13:41.160
<v Speaker 1>poem goes like this, fog DRAMs in the morn or

0:13:41.240 --> 0:13:44.960
<v Speaker 1>better still eggnog. This is nog with two g's at

0:13:45.080 --> 0:13:48.840
<v Speaker 1>night hot suppings and at mid day grog my palate

0:13:49.000 --> 0:13:52.880
<v Speaker 1>can regale. So you see the context here is fully

0:13:52.920 --> 0:13:58.079
<v Speaker 1>alcoholic grog refers to a spirit or alcoholic beverage. Uh.

0:13:58.120 --> 0:14:00.800
<v Speaker 1>Then there's that line, fog DRAMs in the morn or

0:14:00.880 --> 0:14:05.480
<v Speaker 1>better still eggnog. A dram usually refers to a small

0:14:05.600 --> 0:14:09.960
<v Speaker 1>drink of whiskey, and according to Miriam Webster, fog DRAMs

0:14:09.960 --> 0:14:13.680
<v Speaker 1>are quote DRAMs resorted to on the pretense of their

0:14:13.760 --> 0:14:20.840
<v Speaker 1>protecting from the danger of fog. I'm sorry, boss, I

0:14:20.880 --> 0:14:23.480
<v Speaker 1>had to have another whiskey before work, or the fog

0:14:23.520 --> 0:14:26.280
<v Speaker 1>could have killed me on the way here. All right, Well, yeah,

0:14:26.320 --> 0:14:29.640
<v Speaker 1>this is making sense as um as an early morning drink, though,

0:14:29.680 --> 0:14:32.640
<v Speaker 1>because you get your your fog protection, you get a

0:14:32.640 --> 0:14:35.480
<v Speaker 1>couple of eggs in there. Maybe you know this is

0:14:35.520 --> 0:14:41.440
<v Speaker 1>a breakfast that you're drinking down exactly. Um, So Bouche

0:14:41.840 --> 0:14:44.720
<v Speaker 1>may have written that in seventies. It's hard to say

0:14:44.760 --> 0:14:48.240
<v Speaker 1>for sure, but according to Zimmer, the earliest at rock Solid.

0:14:48.280 --> 0:14:52.000
<v Speaker 1>References to eggnog, where we know the date of their publication,

0:14:52.280 --> 0:14:54.960
<v Speaker 1>appear in a handful of newspapers in the year seventeen

0:14:55.000 --> 0:14:58.320
<v Speaker 1>eighty eight, as you mentioned earlier. Now, one is a

0:14:58.440 --> 0:15:01.800
<v Speaker 1>March seventeen eighty eight port in the New Jersey Journal,

0:15:02.360 --> 0:15:05.400
<v Speaker 1>which and I love that this is what some newspaper

0:15:05.480 --> 0:15:08.480
<v Speaker 1>articles consisted of at the time. Uh. It says a

0:15:08.480 --> 0:15:13.200
<v Speaker 1>young man with a cormorant appetite meaning like gluttonous, A

0:15:13.200 --> 0:15:17.520
<v Speaker 1>young man with a cormorant appetite voraciously devoured last week

0:15:17.560 --> 0:15:21.840
<v Speaker 1>at Connecticut farms, thirty raw eggs, a glass of eggnog,

0:15:22.080 --> 0:15:25.920
<v Speaker 1>and another of brandy sling. Yeah, is this what newspapers

0:15:25.920 --> 0:15:27.760
<v Speaker 1>were back in the day. Did you have like a

0:15:27.800 --> 0:15:30.480
<v Speaker 1>gluttony page for you? Like, what's everybody over eating in

0:15:30.480 --> 0:15:34.200
<v Speaker 1>New Jersey? Stop the presses. We've got to get this story,

0:15:34.640 --> 0:15:37.040
<v Speaker 1>this hot story about the guy who ate thirty eggs

0:15:37.120 --> 0:15:40.920
<v Speaker 1>in there. Okay, so whatever eggnog is at the time,

0:15:41.000 --> 0:15:45.960
<v Speaker 1>he had some Another article is from October eight in

0:15:46.080 --> 0:15:50.560
<v Speaker 1>the Independent Gazetteer of Philadelphia, where a writer was complaining

0:15:50.600 --> 0:15:54.120
<v Speaker 1>about an upset stomach and wrote, quote, when wine and

0:15:54.200 --> 0:15:59.600
<v Speaker 1>beer punch and eggnog. Meat instantly ensues a quarrel that

0:15:59.640 --> 0:16:02.320
<v Speaker 1>there's isdom to that. I think, Yeah, I've only ever

0:16:02.400 --> 0:16:05.360
<v Speaker 1>heard the liquor before beer kind of thing. I've never

0:16:05.400 --> 0:16:07.560
<v Speaker 1>heard it taken out to four different things with like

0:16:07.680 --> 0:16:10.600
<v Speaker 1>punch and eggnog in there. You know, we're looking back

0:16:10.600 --> 0:16:13.440
<v Speaker 1>at a at a time when, um, when when drinking

0:16:13.520 --> 0:16:17.840
<v Speaker 1>was a little more robust throughout the country. I think, yeah,

0:16:18.440 --> 0:16:21.400
<v Speaker 1>uh so anyway, yeah, I love the fact that newspapers

0:16:21.440 --> 0:16:24.040
<v Speaker 1>not only used to report on what some guy aided

0:16:24.080 --> 0:16:27.360
<v Speaker 1>a form, but also what gave me an upset tummy.

0:16:28.480 --> 0:16:32.320
<v Speaker 1>Uh So, it sounds like an alcoholic beverage known as

0:16:32.400 --> 0:16:35.880
<v Speaker 1>eggnog was in common parlance in the colonies and the

0:16:35.880 --> 0:16:40.640
<v Speaker 1>young United States in the late eighteenth century. But Zimmer

0:16:40.720 --> 0:16:44.440
<v Speaker 1>also documents how an early example of eggnog was associated

0:16:44.480 --> 0:16:47.960
<v Speaker 1>with Christmas celebration by citing a piece in the Virginia

0:16:48.080 --> 0:16:53.960
<v Speaker 1>Chronicle from January sevente which reads as follows. On last

0:16:54.080 --> 0:16:58.880
<v Speaker 1>Christmas Eves, several gentlemen melt met at Northampton Courthouse and

0:16:58.920 --> 0:17:03.000
<v Speaker 1>spent the evening in earth and festivity. When eggnog was

0:17:03.080 --> 0:17:06.520
<v Speaker 1>the principal liquor used by the company. After they had

0:17:06.560 --> 0:17:09.879
<v Speaker 1>indulged pretty freely in this beverage, a gentleman in the

0:17:09.920 --> 0:17:12.280
<v Speaker 1>company offered a bet that not one of the party

0:17:12.320 --> 0:17:16.240
<v Speaker 1>could write four versus ex tempore, which should be rhyme

0:17:16.480 --> 0:17:19.640
<v Speaker 1>and sense. Okay, he's like, we're so drunk, I bet

0:17:19.680 --> 0:17:23.359
<v Speaker 1>none of you can write four lines of poetry that

0:17:23.440 --> 0:17:26.080
<v Speaker 1>will make sense and rhyme. So what did they come

0:17:26.160 --> 0:17:30.200
<v Speaker 1>up with? While one guy belts out the following tis

0:17:30.200 --> 0:17:35.199
<v Speaker 1>eggnog now, whose golden streams dispense far richer treasures to

0:17:35.240 --> 0:17:40.160
<v Speaker 1>the ravished sense. The muse from wine derives a transient glare,

0:17:40.480 --> 0:17:45.840
<v Speaker 1>but Eggnogg's drafts afford her solid fare. M hmm, so

0:17:46.080 --> 0:17:49.280
<v Speaker 1>move over wine. The muses are no longer interested in

0:17:49.320 --> 0:17:52.200
<v Speaker 1>you now they will only be singing to people who

0:17:52.200 --> 0:17:56.760
<v Speaker 1>are chugging eggnog. Eggnog doesn't seem to have a personification though,

0:17:57.200 --> 0:18:01.680
<v Speaker 1>Like there's no like Sadyer of eggnog, the Dionysus of eggnog.

0:18:03.840 --> 0:18:06.000
<v Speaker 1>It's you know, he was before it's time. I think

0:18:06.000 --> 0:18:08.360
<v Speaker 1>he would have he would have approved of eggnog, especially

0:18:08.359 --> 0:18:12.119
<v Speaker 1>based on these historical references to egg So do we

0:18:12.200 --> 0:18:16.160
<v Speaker 1>know exactly what they were putting in eggnog at the time. Well,

0:18:16.320 --> 0:18:21.000
<v Speaker 1>there's a book from seventeen called Travels through the States

0:18:21.040 --> 0:18:23.639
<v Speaker 1>of North America and the Provinces of Upper and Lower

0:18:23.680 --> 0:18:27.560
<v Speaker 1>Canada during the year six and ninety seven by an

0:18:27.600 --> 0:18:32.920
<v Speaker 1>Irish writer and explorer named Isaac Weld. And this passage

0:18:32.920 --> 0:18:35.280
<v Speaker 1>actually reminds me of earlier when you were citing I

0:18:35.280 --> 0:18:39.240
<v Speaker 1>think David Wondritch who said that sometimes people from Europe

0:18:39.400 --> 0:18:42.959
<v Speaker 1>might encounter eggnog and think, oh what what, you know,

0:18:43.320 --> 0:18:46.720
<v Speaker 1>what crimes they're committing against a drinking culture here in

0:18:46.720 --> 0:18:50.120
<v Speaker 1>in in the Americas. Uh. And I wonder if there's

0:18:50.119 --> 0:18:52.240
<v Speaker 1>a little bit of that kind of raised eyebrow going

0:18:52.240 --> 0:18:54.520
<v Speaker 1>on in this passage. But we'll see what you think.

0:18:54.520 --> 0:18:57.360
<v Speaker 1>So Weld is writing about a stop at an inn

0:18:57.440 --> 0:19:02.080
<v Speaker 1>near Baltimore, Maryland, where he right quote, several travelers had

0:19:02.119 --> 0:19:04.240
<v Speaker 1>stopped at the same house that I did the first

0:19:04.400 --> 0:19:06.800
<v Speaker 1>night I was on the road, and we all breakfasted

0:19:06.840 --> 0:19:11.280
<v Speaker 1>together preparatory to setting out the next morning. The American travelers,

0:19:11.359 --> 0:19:14.920
<v Speaker 1>before they pursued their journey, took a hearty draft each

0:19:14.960 --> 0:19:21.560
<v Speaker 1>according to custom of eggnog, a mixture composed of new milk, eggs, rum,

0:19:21.600 --> 0:19:27.359
<v Speaker 1>and sugar beat up together. So eggnog it should be heavy, sweet,

0:19:27.359 --> 0:19:30.959
<v Speaker 1>exploding with alcohol, drunk in large quantities in the morning

0:19:31.000 --> 0:19:35.520
<v Speaker 1>before setting out on a long journey. Yeah, this is

0:19:35.800 --> 0:19:38.360
<v Speaker 1>I mean it really it forces you to rethink eggnog

0:19:38.480 --> 0:19:40.760
<v Speaker 1>because I think a lot of people are probably like

0:19:40.760 --> 0:19:44.480
<v Speaker 1>like me, you grew up exposed to again, the grocery

0:19:44.480 --> 0:19:47.600
<v Speaker 1>store eggnog, and there's this kind of sense that eggnog

0:19:47.680 --> 0:19:50.320
<v Speaker 1>is this drink for everybody. Eggnoggs this drink for kids.

0:19:50.640 --> 0:19:53.840
<v Speaker 1>And as you get older, and then you're perhaps in

0:19:53.840 --> 0:19:57.000
<v Speaker 1>a situation where you can have the eggnog with something

0:19:57.040 --> 0:20:01.600
<v Speaker 1>added to it, eggnog plus uh if you like. But

0:20:02.720 --> 0:20:06.240
<v Speaker 1>this that that the the historical truth of eggnog is no,

0:20:06.400 --> 0:20:09.640
<v Speaker 1>this is the thing that the really drunken adults are

0:20:09.720 --> 0:20:13.880
<v Speaker 1>having sometimes first thing in the morning. Also regarding famous

0:20:13.880 --> 0:20:18.880
<v Speaker 1>eggnog recipes from the early days of of the United States,

0:20:19.600 --> 0:20:23.600
<v Speaker 1>there is a famous recipe for eggnog that is alleged

0:20:23.920 --> 0:20:27.240
<v Speaker 1>to come from George Washington's kitchen papers. You'll find this

0:20:27.280 --> 0:20:30.920
<v Speaker 1>if you google George Washington's Eggnog. I've seen some serious

0:20:30.960 --> 0:20:34.200
<v Speaker 1>doubt cast upon its origins, like whether it was actually

0:20:34.240 --> 0:20:38.720
<v Speaker 1>Washington's but According to the Farmer's Almanac, this famous recipe

0:20:38.760 --> 0:20:42.520
<v Speaker 1>goes as follows. It's one court cream, one quart milk,

0:20:43.040 --> 0:20:47.200
<v Speaker 1>one dozen tablespoons sugar, one pint brandy, half a pint

0:20:47.280 --> 0:20:50.520
<v Speaker 1>rye whiskey, half a pint Jamaica rum, and a quarter

0:20:50.600 --> 0:20:55.119
<v Speaker 1>pint sherry. And then you mix the liquor, separate the

0:20:55.200 --> 0:20:57.679
<v Speaker 1>yolks and the whites of twelve eggs, add sugar to

0:20:57.720 --> 0:21:02.000
<v Speaker 1>the beaten yolks. Mix well. Then you add milk and cream,

0:21:02.040 --> 0:21:05.560
<v Speaker 1>slowly beating. Beat the whites of the eggs until stiff

0:21:05.600 --> 0:21:08.600
<v Speaker 1>peaks form, then fold slowly into the mixture. Then you

0:21:08.720 --> 0:21:10.879
<v Speaker 1>let it sit in a cool place for several days.

0:21:10.960 --> 0:21:16.280
<v Speaker 1>Then quote taste frequently. Uh. And I could be wrong,

0:21:16.320 --> 0:21:19.120
<v Speaker 1>but I believe this is the recipe that our colleague,

0:21:19.320 --> 0:21:22.800
<v Speaker 1>our colleague Alex Williams uses when he makes his famous

0:21:23.119 --> 0:21:26.720
<v Speaker 1>eggnog for for for all of our coworkers. Yes, it

0:21:26.800 --> 0:21:29.480
<v Speaker 1>definitely is. This is This is definitely the recipe he

0:21:29.520 --> 0:21:32.240
<v Speaker 1>would use, and it it is quite delightful. But yeah,

0:21:32.240 --> 0:21:35.159
<v Speaker 1>I encountered the same thing. Looking at the uh, the

0:21:35.200 --> 0:21:37.879
<v Speaker 1>actual history of this, there's some doubt as to whether

0:21:38.600 --> 0:21:43.280
<v Speaker 1>George Washington actually serve this um and then there are

0:21:43.320 --> 0:21:45.280
<v Speaker 1>some accounts that say, well, it looks like maybe there's

0:21:45.320 --> 0:21:49.159
<v Speaker 1>evidence that that eggnog was served at Mount Vernon, But

0:21:49.480 --> 0:21:52.919
<v Speaker 1>as far as the precise recipe, I don't know that

0:21:52.960 --> 0:21:55.840
<v Speaker 1>there's a lot of data to back that up. Yeah,

0:21:56.000 --> 0:21:58.440
<v Speaker 1>though we will have we will touch on at least

0:21:58.480 --> 0:22:02.240
<v Speaker 1>one former US Press resident who did have a recipe

0:22:02.320 --> 0:22:05.479
<v Speaker 1>for eggnog and did serve it and drink it. All right,

0:22:05.520 --> 0:22:07.800
<v Speaker 1>all this being said, before we proceed with agnog, I

0:22:07.840 --> 0:22:13.680
<v Speaker 1>think we can at least consider the possibility of predecessors that, yes,

0:22:14.000 --> 0:22:17.200
<v Speaker 1>even if eggnog is something that emerges in North America,

0:22:17.640 --> 0:22:22.480
<v Speaker 1>there at least things not unlike eggnog that one can encounter,

0:22:22.880 --> 0:22:27.800
<v Speaker 1>say in at least late medieval and post medieval Europe. Oh, yes,

0:22:27.880 --> 0:22:31.640
<v Speaker 1>some gorgeous textures to imagine. Yeah, so let's go back

0:22:31.680 --> 0:22:33.920
<v Speaker 1>to the late Middle Ages and drink some hard milk.

0:22:35.680 --> 0:22:40.040
<v Speaker 1>So European holiday traditions, which of course inform holiday traditions

0:22:40.040 --> 0:22:43.480
<v Speaker 1>and Colonial American beyond, are a mix of Christian traditions,

0:22:43.480 --> 0:22:48.040
<v Speaker 1>more ancient traditions, and a great deal of regional variability.

0:22:48.600 --> 0:22:51.600
<v Speaker 1>I was, in fact, just researching the the the Hooden

0:22:51.720 --> 0:22:55.280
<v Speaker 1>or Odden Horse of Kent for the Monster Facts series,

0:22:55.320 --> 0:22:58.200
<v Speaker 1>and I think that's a great example of this. Uh.

0:22:58.240 --> 0:23:02.000
<v Speaker 1>It brings to mind various stum street wandering traditions as

0:23:02.040 --> 0:23:06.199
<v Speaker 1>well as caroling and was sailing. Wassail, of course, is

0:23:06.240 --> 0:23:09.440
<v Speaker 1>a door to door ritualistic and communal hot drink. The

0:23:09.520 --> 0:23:15.480
<v Speaker 1>typically contained mold cider ale or wine and spices. But

0:23:15.560 --> 0:23:20.520
<v Speaker 1>then there is the tradition of the posett the poset. Yes,

0:23:21.560 --> 0:23:24.560
<v Speaker 1>the Smithsonian Magazine website has a has a nice article

0:23:24.600 --> 0:23:28.400
<v Speaker 1>about this title Past the Poset colon the Medieval Eggnog

0:23:28.680 --> 0:23:32.240
<v Speaker 1>by Lisa Brahman, and according to this article, it apparently

0:23:32.359 --> 0:23:35.480
<v Speaker 1>dates back to late medieval Europe, and it looks like

0:23:35.680 --> 0:23:38.680
<v Speaker 1>some of the examples come to us from the post

0:23:38.720 --> 0:23:42.760
<v Speaker 1>medieval world and beyond. Anyway, the the poset itself is

0:23:42.800 --> 0:23:45.680
<v Speaker 1>a drinking vessel, as Brahman points out, and you see

0:23:45.960 --> 0:23:49.560
<v Speaker 1>mention of it even in Shakespeare's Macbeth, in which Lady

0:23:49.600 --> 0:23:53.760
<v Speaker 1>Macbeth poisons the posets of the guards outside Duncan's quarters.

0:23:54.160 --> 0:23:57.800
<v Speaker 1>Oh I forgot about that. I had as well. When um,

0:23:57.840 --> 0:23:59.920
<v Speaker 1>when the author here brings it up, I'm like, oh, yeah,

0:24:00.080 --> 0:24:03.119
<v Speaker 1>I do remember that line vaguely, but you encounter so

0:24:03.160 --> 0:24:07.960
<v Speaker 1>many archaic words if you're reading or performing Shakespeare that

0:24:08.600 --> 0:24:10.920
<v Speaker 1>you can't stop to wonder overall of them. It's enough

0:24:10.920 --> 0:24:13.240
<v Speaker 1>to be like, okay, this this means drinking vessel. Okay,

0:24:13.240 --> 0:24:15.800
<v Speaker 1>what's the next strange word that that doesn't quite register

0:24:15.880 --> 0:24:17.680
<v Speaker 1>for me? Let me translate that one in my head.

0:24:18.840 --> 0:24:20.720
<v Speaker 1>But this is a If you you can actually look

0:24:20.800 --> 0:24:24.000
<v Speaker 1>up examples of this vessel online the past, this po

0:24:24.160 --> 0:24:27.600
<v Speaker 1>s s et and you'll find that some of the

0:24:27.600 --> 0:24:30.679
<v Speaker 1>main examples of this it looks curiously like an ornate

0:24:30.840 --> 0:24:35.560
<v Speaker 1>teapot with handles on both sides, a wide lidded aperture

0:24:35.600 --> 0:24:38.720
<v Speaker 1>at the top, with a with a with a lid

0:24:38.760 --> 0:24:41.879
<v Speaker 1>on top, and the stem for it, you know, like

0:24:41.920 --> 0:24:44.600
<v Speaker 1>the like a t kettle. It feeds from the bottom

0:24:44.640 --> 0:24:47.240
<v Speaker 1>of the vessel rather than from the middle or the

0:24:47.280 --> 0:24:51.320
<v Speaker 1>top of the vessel. The reason for this design, according

0:24:51.320 --> 0:24:54.119
<v Speaker 1>to Brayman, is that you can drink directly from the

0:24:54.200 --> 0:24:57.480
<v Speaker 1>stem to get at the liquid contents of the of

0:24:57.560 --> 0:25:00.520
<v Speaker 1>the of the liquid it contains. But also you can

0:25:00.560 --> 0:25:03.080
<v Speaker 1>take the lid off the top and go at the

0:25:03.119 --> 0:25:06.960
<v Speaker 1>top of it with a spoon, because basically you're gonna

0:25:07.000 --> 0:25:09.560
<v Speaker 1>have a mixture of thing. You're gonna have a fluid

0:25:09.600 --> 0:25:16.000
<v Speaker 1>beneath and kind of a chunky, um, chunky, creamy, perhaps

0:25:16.160 --> 0:25:19.960
<v Speaker 1>cheesy layer at the top. So this is like, it's

0:25:20.000 --> 0:25:25.040
<v Speaker 1>like a curdled milk drink that has that has cheesy,

0:25:25.080 --> 0:25:27.680
<v Speaker 1>floaty solid bits on the top you want to get

0:25:27.680 --> 0:25:31.479
<v Speaker 1>with a spoon. Yes. Um. The way that the Brayman

0:25:31.560 --> 0:25:33.919
<v Speaker 1>describes it is quote both a drink and a dessert

0:25:34.200 --> 0:25:39.320
<v Speaker 1>with a layer of thick sweet gruel floating above the liquid. Okay,

0:25:39.840 --> 0:25:43.280
<v Speaker 1>so okay. On one hand, I realized that could potentially

0:25:43.280 --> 0:25:46.480
<v Speaker 1>be interpreted as gross, But on the other hand, I

0:25:46.520 --> 0:25:49.040
<v Speaker 1>think it's not that different from a lot of sort

0:25:49.040 --> 0:25:51.600
<v Speaker 1>of fropthy dessert things we have today. I think about

0:25:51.640 --> 0:25:57.000
<v Speaker 1>certain milkshakes, certain smoothies, uh, certainly the especially the older

0:25:57.040 --> 0:26:00.959
<v Speaker 1>school cappuccinos where the foam cap top was maybe a

0:26:00.960 --> 0:26:03.240
<v Speaker 1>little firmer and you might have to go at that

0:26:03.320 --> 0:26:06.720
<v Speaker 1>with a spoon as opposed to drinking it. So I

0:26:06.800 --> 0:26:10.080
<v Speaker 1>kind of reject the idea that that this uh, you know,

0:26:10.440 --> 0:26:14.479
<v Speaker 1>potential hygiene issues aside of of late medieval ages. I

0:26:14.520 --> 0:26:17.000
<v Speaker 1>don't think this is necessarily that gross of an idea

0:26:17.080 --> 0:26:19.480
<v Speaker 1>that you could have some sort of like a thick

0:26:19.640 --> 0:26:22.560
<v Speaker 1>portion on the top of your beverage that requires a spoon.

0:26:22.600 --> 0:26:25.880
<v Speaker 1>It's just like a little different to imagine this bizarre

0:26:26.080 --> 0:26:31.280
<v Speaker 1>container for its um consumption. Uh. Nowadays, I do want

0:26:31.280 --> 0:26:33.199
<v Speaker 1>to point out we do have things like the spoon straw,

0:26:34.080 --> 0:26:36.800
<v Speaker 1>which is like a plastic usually like a plastic straw

0:26:37.240 --> 0:26:40.080
<v Speaker 1>and spoon combined so that you can do both. They

0:26:40.080 --> 0:26:42.240
<v Speaker 1>did not have this technology in the late medieval period

0:26:42.280 --> 0:26:45.320
<v Speaker 1>to my knowledge. Therefore they had to use a posset. Well,

0:26:45.359 --> 0:26:47.560
<v Speaker 1>you know, it is the same principle as a straw,

0:26:47.640 --> 0:26:49.880
<v Speaker 1>which I don't find unusual. But I have to say

0:26:49.920 --> 0:26:53.040
<v Speaker 1>it is funny to imagine somebody like drinking out of

0:26:53.080 --> 0:26:56.920
<v Speaker 1>the stem of a tea kettle. Yeah. Yeah, it does

0:26:57.320 --> 0:26:59.960
<v Speaker 1>seem like you might burn your mouth with this. It's

0:27:00.280 --> 0:27:04.640
<v Speaker 1>recorded recipes. Uh, you know, many of these came came later.

0:27:04.720 --> 0:27:07.479
<v Speaker 1>I believe they called if you're going to fill the pacet,

0:27:07.760 --> 0:27:10.080
<v Speaker 1>it would call for a great deal of egg and cream.

0:27:10.160 --> 0:27:13.520
<v Speaker 1>They might also call for beer, sugar, and also thickening

0:27:13.560 --> 0:27:18.239
<v Speaker 1>agents such as bread, biscuits, oatmeal, and almond paste. In

0:27:18.280 --> 0:27:20.240
<v Speaker 1>some cases, the upper portions are said to take on

0:27:20.280 --> 0:27:24.399
<v Speaker 1>a cheese equality, which actually brings to mind modern cheese

0:27:24.400 --> 0:27:27.480
<v Speaker 1>milk tea drinks, which are quite delightful if if you

0:27:27.520 --> 0:27:29.200
<v Speaker 1>haven't had one, I know this is something that can

0:27:29.240 --> 0:27:31.920
<v Speaker 1>be kind of hard to imagine. Why should my milk

0:27:31.960 --> 0:27:36.240
<v Speaker 1>tea taste like cheese? Well, it's it's not. It's not

0:27:36.280 --> 0:27:39.639
<v Speaker 1>what you're imagining. If you're imagining something that that turns

0:27:39.680 --> 0:27:41.960
<v Speaker 1>your stomach. It's not like cheddar cheese on the top

0:27:42.000 --> 0:27:45.400
<v Speaker 1>of your tea. It's something sweetier and creamier, but with

0:27:45.440 --> 0:27:51.600
<v Speaker 1>that that slight cheesy twist to it, not like provolone

0:27:52.119 --> 0:27:55.440
<v Speaker 1>right right now. I should also mention there there are

0:27:55.520 --> 0:27:59.119
<v Speaker 1>more contemporary posset dishes, such as the oftensive recipes for

0:27:59.200 --> 0:28:02.280
<v Speaker 1>something called an than paset, but this seems somewhat more

0:28:02.320 --> 0:28:05.040
<v Speaker 1>refined compared to what is described here. This is not

0:28:05.160 --> 0:28:08.200
<v Speaker 1>something you drink out of a strange tea kettle. It's

0:28:08.200 --> 0:28:12.720
<v Speaker 1>something you spoon out of a dish. But is it eggnog? Well,

0:28:13.119 --> 0:28:16.199
<v Speaker 1>in many ways, if not most ways, no, But it

0:28:16.280 --> 0:28:19.000
<v Speaker 1>also sounds like the sort of thing that if you

0:28:19.040 --> 0:28:24.600
<v Speaker 1>were a time traveler from an eggnog having culture and

0:28:24.680 --> 0:28:26.920
<v Speaker 1>you went back to the late medieval ages and you're like,

0:28:26.960 --> 0:28:28.800
<v Speaker 1>where's my egg nog and people are like, what are

0:28:28.840 --> 0:28:32.480
<v Speaker 1>you talking about? You might discover the pacet and be like, oh,

0:28:32.520 --> 0:28:35.160
<v Speaker 1>well this will work, this will do. Now my holiday

0:28:35.200 --> 0:28:39.240
<v Speaker 1>is complete. Yeah, it's a liquid e egg and milk

0:28:39.320 --> 0:28:43.400
<v Speaker 1>or egg and cream type thing, right. And I think

0:28:43.400 --> 0:28:46.880
<v Speaker 1>it's not crazy to imagine that this sort of precedent

0:28:46.920 --> 0:28:49.680
<v Speaker 1>for this sort of drink and the sort of taste

0:28:49.720 --> 0:28:52.520
<v Speaker 1>sensations that it brings about, that this could feed into

0:28:52.560 --> 0:28:55.720
<v Speaker 1>the very American traditions that would, according to Thomas, bring

0:28:55.760 --> 0:28:59.640
<v Speaker 1>about the American eggnog. So I assume after we get

0:28:59.640 --> 0:29:03.440
<v Speaker 1>out of this, uh, this early period where where mentions

0:29:03.440 --> 0:29:07.080
<v Speaker 1>are scarce and don't really explain much about eggnog except

0:29:07.200 --> 0:29:09.920
<v Speaker 1>like the Irish guy who's clearly not familiar with it,

0:29:10.400 --> 0:29:12.560
<v Speaker 1>we we get into a period where there is more

0:29:12.560 --> 0:29:17.720
<v Speaker 1>extensive writing on eggnog, maybe like in actual cookery manuals. Yeah. Yeah,

0:29:17.720 --> 0:29:21.960
<v Speaker 1>there's a lot more material once you reach a certain point. Uh.

0:29:21.960 --> 0:29:25.120
<v Speaker 1>And Wonder has a whole chapter on egg drinks in

0:29:25.200 --> 0:29:28.160
<v Speaker 1>his book I Vibe Um. As he writes it, their

0:29:28.240 --> 0:29:31.480
<v Speaker 1>quote neither punches nor part of the lineage of cocktails.

0:29:32.160 --> 0:29:34.440
<v Speaker 1>And this is also somewhat how Jerry Thomas and the

0:29:34.440 --> 0:29:37.720
<v Speaker 1>people of his day would have classified them. One of

0:29:37.760 --> 0:29:39.720
<v Speaker 1>the things that really amazed me about all this, though,

0:29:39.840 --> 0:29:43.040
<v Speaker 1>is that the Wandridge points out that egg drinks were

0:29:43.080 --> 0:29:45.960
<v Speaker 1>once far more common and kind of a daily affair,

0:29:46.960 --> 0:29:50.160
<v Speaker 1>but that few survive today. Uh. This kind of comes

0:29:50.160 --> 0:29:53.160
<v Speaker 1>back to your example earlier about eggnog for breakfast, why

0:29:53.200 --> 0:29:57.880
<v Speaker 1>not perfect, keep the fog away, etcetera. Uh Now, now

0:29:57.920 --> 0:29:59.800
<v Speaker 1>I should point out this is the two thousand seven books,

0:29:59.800 --> 0:30:01.960
<v Speaker 1>so I'm not sure if we've seen anything in the

0:30:01.960 --> 0:30:04.880
<v Speaker 1>way of a resurgence of egg drinks. It might be

0:30:04.920 --> 0:30:07.760
<v Speaker 1>the case, though, you know, given the spirit of cocktail

0:30:07.840 --> 0:30:10.880
<v Speaker 1>making and it's tend to to re explore older fashions

0:30:10.920 --> 0:30:14.320
<v Speaker 1>and even remake them with modern twists, I don't feel

0:30:14.320 --> 0:30:17.320
<v Speaker 1>like it's tremendously uncommon to find at least a single

0:30:17.320 --> 0:30:20.320
<v Speaker 1>egg drink on a fancy cocktail menu, though to be sure,

0:30:20.360 --> 0:30:23.720
<v Speaker 1>you probably won't find them on just random restaurant cocktail menus.

0:30:23.760 --> 0:30:27.000
<v Speaker 1>Like I don't know if Chili's offers an egg drink.

0:30:28.480 --> 0:30:30.760
<v Speaker 1>I'm trying to think, what are the standard egg drinks

0:30:30.760 --> 0:30:33.880
<v Speaker 1>other Well, I guess they're like um drinks I don't

0:30:33.960 --> 0:30:37.320
<v Speaker 1>usually get, but like, are there like sours and phizzes

0:30:37.440 --> 0:30:40.920
<v Speaker 1>and stuff that have that have egg whites in them. Yeah,

0:30:41.240 --> 0:30:44.520
<v Speaker 1>I Wondering points out that the major survivors include the

0:30:44.600 --> 0:30:47.520
<v Speaker 1>nineteenth century Tom and Jerry drink. This would be uh

0:30:47.760 --> 0:30:51.040
<v Speaker 1>not getting into the proportions, but it's like sugar, eggs rum, cinnamon, clothes,

0:30:51.080 --> 0:30:54.560
<v Speaker 1>all spice. There's the sherry flip, which is basically egg,

0:30:54.600 --> 0:30:58.640
<v Speaker 1>sugar and sherry, and he discusses his elsewhere in the book.

0:30:58.640 --> 0:31:00.560
<v Speaker 1>But of course there's the Ramos gin Is, which is

0:31:00.600 --> 0:31:04.760
<v Speaker 1>pretty famous New Orleans drink that contains gin, simple syrup,

0:31:04.880 --> 0:31:08.200
<v Speaker 1>lemon juice, lime juice, egg white, heavy cream, orange flower

0:31:08.280 --> 0:31:11.880
<v Speaker 1>water in club soda. It's one that famously requires a

0:31:11.880 --> 0:31:14.760
<v Speaker 1>great deal of shaking. Um, you may you may receive

0:31:14.800 --> 0:31:17.479
<v Speaker 1>a dirty look from the bartender when you order it

0:31:17.840 --> 0:31:19.840
<v Speaker 1>because of all the shaking it's going to require. Sometimes

0:31:19.880 --> 0:31:21.800
<v Speaker 1>they were to pass it off to another bartender to

0:31:21.840 --> 0:31:25.200
<v Speaker 1>continue shake shaking it. But it is also a delightful drink.

0:31:26.360 --> 0:31:28.880
<v Speaker 1>But yeah it. Wonderage points out though that that that

0:31:29.800 --> 0:31:31.480
<v Speaker 1>even though we only have so many egg drinks that

0:31:31.560 --> 0:31:36.680
<v Speaker 1>kind of survived, there was this time where where egg

0:31:36.680 --> 0:31:41.600
<v Speaker 1>based drinks, egg egg based alcoholic drinks were consumed on

0:31:41.680 --> 0:31:44.520
<v Speaker 1>pretty much a daily basis, and we're as popular as

0:31:44.560 --> 0:31:50.520
<v Speaker 1>eggnog drinks are during the holiday year round. So just imagine,

0:31:50.680 --> 0:31:54.640
<v Speaker 1>imagine a world in which eggnog is stocked at the

0:31:54.680 --> 0:31:58.200
<v Speaker 1>grocery store year round to meet people's demand for it,

0:31:58.560 --> 0:32:02.440
<v Speaker 1>and everybody's having it boozed up. Not that they bought

0:32:02.440 --> 0:32:04.160
<v Speaker 1>it at the grocery store, they made it, right, You

0:32:04.200 --> 0:32:07.400
<v Speaker 1>get my point. That's that sounds like a magical time,

0:32:08.000 --> 0:32:12.720
<v Speaker 1>a very rich, rich time. Yeah, But as Paul Clark

0:32:12.840 --> 0:32:17.600
<v Speaker 1>points out in the Imbibe magazine article, elements egg cocktails,

0:32:18.040 --> 0:32:22.200
<v Speaker 1>changing tastes and salmonella scares pretty much chased raw eggs

0:32:22.280 --> 0:32:24.400
<v Speaker 1>out of the bar. And this, this would be kind

0:32:24.400 --> 0:32:26.360
<v Speaker 1>of this would be the reason that only so many

0:32:26.440 --> 0:32:30.200
<v Speaker 1>egg drinks kind of survived this period of time in which,

0:32:30.280 --> 0:32:33.320
<v Speaker 1>on one hand, yet changing taste. You can imagine, perhaps

0:32:33.320 --> 0:32:37.080
<v Speaker 1>you know, there are new fads and cocktails, new ingredients

0:32:37.320 --> 0:32:41.120
<v Speaker 1>are more readily available for cocktails, and then there's this

0:32:41.160 --> 0:32:45.520
<v Speaker 1>whole issue of salmonella. Salmonella concerns, of course, remain relevant

0:32:45.600 --> 0:32:47.160
<v Speaker 1>to this day, and we'll come back to those in

0:32:47.200 --> 0:32:49.719
<v Speaker 1>just a few minutes. Now. Wonder it also points out

0:32:49.760 --> 0:32:51.280
<v Speaker 1>there was a great deal variation when it came to

0:32:51.360 --> 0:32:54.120
<v Speaker 1>egg nog recipes, which I imagine is going to be

0:32:54.160 --> 0:32:56.600
<v Speaker 1>the case with any popular drink, even if the recipe

0:32:56.720 --> 0:32:59.760
<v Speaker 1>isn't secret. Uh. See the Invention episode we did about

0:32:59.760 --> 0:33:02.520
<v Speaker 1>the my Tie for examples of this. On both counts.

0:33:02.920 --> 0:33:04.920
<v Speaker 1>If the recipe is secret, people are going to try

0:33:04.920 --> 0:33:07.840
<v Speaker 1>and recreate it. And even if the secret is if

0:33:08.000 --> 0:33:09.960
<v Speaker 1>if there's no secret, if the recipe is well known,

0:33:10.320 --> 0:33:14.040
<v Speaker 1>you're gonna end up having deviations anyway. For instance, anywhere

0:33:14.080 --> 0:33:17.440
<v Speaker 1>you go today the my Tai recipe, there's no telling

0:33:17.480 --> 0:33:19.640
<v Speaker 1>what a restaurant will actually serve you if you order

0:33:19.800 --> 0:33:24.360
<v Speaker 1>my Tai, even though um, the the the original recipe

0:33:24.520 --> 0:33:26.360
<v Speaker 1>is very well known at this point, or it's it's

0:33:26.480 --> 0:33:29.040
<v Speaker 1>very easily obtained if you have a desire to seek

0:33:29.080 --> 0:33:33.480
<v Speaker 1>it out. And uh, but these regional differences in egg nog,

0:33:33.800 --> 0:33:37.280
<v Speaker 1>this would this would really make people emotional. Wondrid Show

0:33:37.600 --> 0:33:41.440
<v Speaker 1>points that this account where there's a judge who encountered

0:33:41.480 --> 0:33:44.960
<v Speaker 1>egg nog and an inn and it didn't have whiskey

0:33:45.080 --> 0:33:47.880
<v Speaker 1>enough in it, and therefore there was this huge altercation.

0:33:48.400 --> 0:33:51.120
<v Speaker 1>Oh yeah, I mean again, going back to stories about ends,

0:33:51.200 --> 0:33:53.000
<v Speaker 1>you don't say what time of day this is, but

0:33:53.040 --> 0:33:55.960
<v Speaker 1>this eggnog might have been his morning eggnog, which sets

0:33:55.960 --> 0:33:57.840
<v Speaker 1>the tone for the entire day. It's like, you know,

0:33:57.880 --> 0:33:59.720
<v Speaker 1>if you don't get your coffee right in the morning,

0:34:00.160 --> 0:34:03.360
<v Speaker 1>that's bad news. Yeah. If I don't get my my

0:34:03.480 --> 0:34:05.960
<v Speaker 1>heavily alcoholic egg nog in the morning, I'm just no,

0:34:06.040 --> 0:34:09.160
<v Speaker 1>I'm no good now. Sometimes those regional differences, though, are

0:34:09.160 --> 0:34:12.000
<v Speaker 1>going to be entirely based on what is available to you.

0:34:12.400 --> 0:34:15.880
<v Speaker 1>And a great example of this is the Texian version

0:34:16.360 --> 0:34:20.120
<v Speaker 1>of eggnog includes the recipe in the book It is

0:34:20.320 --> 0:34:24.200
<v Speaker 1>um it stems. It stems from General Thomas Green of

0:34:24.280 --> 0:34:27.080
<v Speaker 1>the Army of the Texas Republic from eighteen forty three.

0:34:27.600 --> 0:34:31.240
<v Speaker 1>The recipe serves about a hundred and sixty. It calls

0:34:31.280 --> 0:34:35.920
<v Speaker 1>for seven gallons of mescal, seven gallons of donkey milk,

0:34:36.600 --> 0:34:42.759
<v Speaker 1>thirty dozen eggs, and a large loaf of sugar. I

0:34:42.840 --> 0:34:45.480
<v Speaker 1>love that sugar used to come in loaves. Yeah, if

0:34:45.480 --> 0:34:47.880
<v Speaker 1>you're making egg nog for hundred and sixty and a

0:34:47.960 --> 0:34:52.360
<v Speaker 1>number of these recipes do call for large uh vats

0:34:52.360 --> 0:34:54.759
<v Speaker 1>of eggnog, but this this is quite a lot. I

0:34:54.800 --> 0:34:57.640
<v Speaker 1>mean seven gallons of mescal, seven gallons of donkey milk.

0:34:57.880 --> 0:35:00.080
<v Speaker 1>I've never tasted donkey milk. I don't even know what

0:35:00.160 --> 0:35:03.560
<v Speaker 1>that would be like. Again to the two thousand seven book,

0:35:03.560 --> 0:35:06.160
<v Speaker 1>but one Bridge mentioned that donkey milk was becoming popular

0:35:06.200 --> 0:35:08.600
<v Speaker 1>at the time in Europe due to um this supposedly

0:35:08.640 --> 0:35:12.160
<v Speaker 1>it had some health advantages to it. I don't know

0:35:12.200 --> 0:35:15.120
<v Speaker 1>if that's true. I don't know if it's still popular

0:35:15.520 --> 0:35:17.440
<v Speaker 1>as an alternative milk. I don't think I've seen it

0:35:17.520 --> 0:35:20.200
<v Speaker 1>in myself in health food stores. But then again, I'm

0:35:20.239 --> 0:35:24.400
<v Speaker 1>not really in the market for donkey milk anyway. What

0:35:24.480 --> 0:35:27.799
<v Speaker 1>one writch roughly translates the recipe for modern drinkers in

0:35:27.880 --> 0:35:30.680
<v Speaker 1>that book. Um. He of course says you can use

0:35:30.680 --> 0:35:34.360
<v Speaker 1>cow milk instead of donkey milk, and he also recommends

0:35:34.360 --> 0:35:38.280
<v Speaker 1>grating a little chocolate on top. Mm hmm. So. Jerry

0:35:38.280 --> 0:35:42.239
<v Speaker 1>Thomas apparently chronicled six different eggnog recipes, and one Rich

0:35:42.320 --> 0:35:45.880
<v Speaker 1>includes recipes for three of them in his book. Roughly speaking,

0:35:45.920 --> 0:35:48.840
<v Speaker 1>these are the contents of of these three that he shares.

0:35:48.880 --> 0:35:53.360
<v Speaker 1>There's Baltimore eggnog, eggs sugar, nutmeg, brandy or rum wine,

0:35:53.440 --> 0:35:57.720
<v Speaker 1>egg whites and milk. There's eggnog individual which calls for sugar,

0:35:57.760 --> 0:36:03.279
<v Speaker 1>cold water, egg kognac, Santa Cruz, rum, and milk. And

0:36:03.320 --> 0:36:06.839
<v Speaker 1>then there's General Harrison zag nog. This this is ninth

0:36:06.880 --> 0:36:10.160
<v Speaker 1>American President William Henry Harrison, and this was said to

0:36:10.200 --> 0:36:14.120
<v Speaker 1>be one of his favorites. Um it called for eggs, sugar,

0:36:14.400 --> 0:36:18.640
<v Speaker 1>hard cider, and lumps of ice. Important to note here

0:36:18.800 --> 0:36:21.840
<v Speaker 1>that cider drinking was part of his brand. His whole

0:36:22.200 --> 0:36:24.120
<v Speaker 1>image that he tried to put out was like, I

0:36:24.360 --> 0:36:27.520
<v Speaker 1>I'm I'm not really at home in this whole Washington environment.

0:36:27.760 --> 0:36:29.359
<v Speaker 1>I just want to sit on the porch and drink

0:36:29.440 --> 0:36:33.359
<v Speaker 1>some hard cider. Won't you have some of my hard

0:36:33.400 --> 0:36:36.680
<v Speaker 1>cider based eggnog and vote for me? Yeah? That was

0:36:36.800 --> 0:36:39.560
<v Speaker 1>him saying like, I'm just a you know, a hard

0:36:39.560 --> 0:36:43.840
<v Speaker 1>working frontiersman. I'm not one of these elites. Yeah, but

0:36:43.960 --> 0:36:46.720
<v Speaker 1>I don't know. I mean, I I appreciate hard cider,

0:36:47.239 --> 0:36:49.880
<v Speaker 1>but this sounds horrific. I don't think I would I

0:36:49.880 --> 0:36:52.920
<v Speaker 1>would want any part of this, So General Harrison, no,

0:36:53.040 --> 0:36:56.640
<v Speaker 1>thank you. General Harrison also died about some like thirty

0:36:56.719 --> 0:37:01.360
<v Speaker 1>days into his first presidential term. Uh yeah, he's the

0:37:01.400 --> 0:37:03.839
<v Speaker 1>one who he didn't really make it very far. And

0:37:03.920 --> 0:37:07.120
<v Speaker 1>their speculation about why he died, but one of them

0:37:07.239 --> 0:37:09.919
<v Speaker 1>is that he may have succumbed to the fact that

0:37:10.640 --> 0:37:14.040
<v Speaker 1>um that the water supply at the White House at

0:37:14.040 --> 0:37:18.640
<v Speaker 1>the time was heavily contaminated with raw sewage. Huh interesting.

0:37:19.520 --> 0:37:22.040
<v Speaker 1>I had a whole tangent for this episode about twelve

0:37:22.120 --> 0:37:25.480
<v Speaker 1>years President Zachary Taylor, who fell ill with a fatal

0:37:25.520 --> 0:37:28.600
<v Speaker 1>illness on July eighteen fifty after a d c DC

0:37:28.760 --> 0:37:33.600
<v Speaker 1>fundraiser uh that he attended where he quote drank freely

0:37:33.680 --> 0:37:38.480
<v Speaker 1>of iced water and chilled milk. According to U biographer

0:37:38.680 --> 0:37:41.920
<v Speaker 1>kay Jack Bauer in the book Zachary Taylor, Soldier, Planters,

0:37:41.960 --> 0:37:46.640
<v Speaker 1>Statesman of the Old Southwest. UM, So i've i've I've

0:37:46.640 --> 0:37:49.439
<v Speaker 1>seen this described as copious amounts of cherries and iced milk.

0:37:50.000 --> 0:37:54.359
<v Speaker 1>Apparently he he preferred drinking chilled milk. That was his thing.

0:37:54.440 --> 0:37:57.200
<v Speaker 1>That was the hardest drink that Zachary Taylor was known

0:37:57.239 --> 0:38:01.480
<v Speaker 1>to imbibe himself. But I cut most of this out

0:38:01.520 --> 0:38:04.479
<v Speaker 1>because he wasn't drinking um, as far as I can tell,

0:38:04.520 --> 0:38:08.359
<v Speaker 1>a cherry chilled milk concoction. It was just chilled milk

0:38:08.400 --> 0:38:11.520
<v Speaker 1>and then also a lot of cherries and probably plenty

0:38:11.560 --> 0:38:21.680
<v Speaker 1>of raw sewage. Thank you, thank you, thank you. Is

0:38:21.680 --> 0:38:24.640
<v Speaker 1>it time for salmonella? Oh yeah, that's a great transition,

0:38:24.719 --> 0:38:30.280
<v Speaker 1>so eggs and salmonella. Salmonella remains probably the main reason

0:38:30.800 --> 0:38:36.080
<v Speaker 1>people have reservations about raw egg based food and drinks today. Uh.

0:38:36.120 --> 0:38:41.360
<v Speaker 1>Salmonella is a genus of bacteria named not after salmon

0:38:41.400 --> 0:38:45.879
<v Speaker 1>the fish, but after an American veterinarian named Daniel Elmer

0:38:46.000 --> 0:38:48.880
<v Speaker 1>Salmon that it was not discovered by him. It was

0:38:49.000 --> 0:38:54.839
<v Speaker 1>named after him basically because a species of Salmonella was

0:38:55.000 --> 0:39:00.360
<v Speaker 1>discovered by an assistant in a lab who worked for Salmon.

0:39:00.760 --> 0:39:03.480
<v Speaker 1>The assistants name was Theobald Smith, but of course the

0:39:03.480 --> 0:39:07.319
<v Speaker 1>boss gets all the glory. Some zero types of salmonella

0:39:07.440 --> 0:39:11.920
<v Speaker 1>are responsible for really serious and historically significant diseases such

0:39:11.920 --> 0:39:16.520
<v Speaker 1>as typhoid fever, but multiple types of salmonella will result

0:39:16.600 --> 0:39:20.800
<v Speaker 1>in infections of the intestinal tract. So salmonilla infection or

0:39:20.840 --> 0:39:25.080
<v Speaker 1>salmon ellosis, is one of the most common food born illnesses,

0:39:25.200 --> 0:39:30.480
<v Speaker 1>often characterized by fever, diarrhea, severe stomach cramps, nausea, vomiting,

0:39:30.480 --> 0:39:35.600
<v Speaker 1>and headache. And because salmonilla is often transmitted through the

0:39:35.680 --> 0:39:39.560
<v Speaker 1>fecal oral route, the risk of contracting it is higher

0:39:39.560 --> 0:39:42.440
<v Speaker 1>when people don't have access to clean drinking water and

0:39:42.520 --> 0:39:46.640
<v Speaker 1>effective sewage disposal. Though, salmon Ala can also be transmitted

0:39:46.680 --> 0:39:51.160
<v Speaker 1>between animals and humans, so animal vectors, such as eggs

0:39:51.200 --> 0:39:55.200
<v Speaker 1>from infected chickens, can be a major source of salmon

0:39:55.239 --> 0:39:58.640
<v Speaker 1>ellosis in humans as well. Now, on the other hand,

0:39:58.640 --> 0:40:01.720
<v Speaker 1>one thing to remember is that most eggs are fine.

0:40:02.000 --> 0:40:06.000
<v Speaker 1>Most eggs are not infected with salmonilla. I don't know

0:40:06.080 --> 0:40:08.960
<v Speaker 1>what the exact proportion is, but one figure I saw

0:40:09.080 --> 0:40:12.040
<v Speaker 1>kicking around from the two thousands was a C d

0:40:12.200 --> 0:40:16.880
<v Speaker 1>C estimate that roughly one in every twenty thousand chicken

0:40:16.880 --> 0:40:20.359
<v Speaker 1>eggs in the United States was contaminated. That number may

0:40:20.360 --> 0:40:23.359
<v Speaker 1>be different today. If so, it's probably somewhat lower than that.

0:40:23.920 --> 0:40:26.960
<v Speaker 1>But uh, you know, I'm not saying you should go

0:40:27.000 --> 0:40:29.560
<v Speaker 1>about eating raw eggs. There is definitely risk there, but

0:40:29.640 --> 0:40:32.960
<v Speaker 1>also like, the odds are pretty low that any given

0:40:33.040 --> 0:40:36.239
<v Speaker 1>egg is going to make you sick. Also, eggs are

0:40:36.280 --> 0:40:39.520
<v Speaker 1>fine if you cook them to the proper temperature for

0:40:39.680 --> 0:40:42.960
<v Speaker 1>the proper time. A hundred and sixty degrees fahrenheit will

0:40:43.200 --> 0:40:47.440
<v Speaker 1>kill just about anything instantly. Also, you know, even lower

0:40:47.480 --> 0:40:50.319
<v Speaker 1>temperatures if held for a sufficient amount of time will

0:40:50.320 --> 0:40:54.120
<v Speaker 1>be enough to UH, to basically sterilize eggs. This is,

0:40:54.480 --> 0:40:56.720
<v Speaker 1>you can look up charts on the amount of time

0:40:56.800 --> 0:40:59.439
<v Speaker 1>eggs need to spend at a certain temperature in order

0:40:59.480 --> 0:41:04.400
<v Speaker 1>to make them safe. However, eggnog is traditionally not made

0:41:04.480 --> 0:41:07.000
<v Speaker 1>with eggs that are cooked at all, but rather with

0:41:07.360 --> 0:41:12.640
<v Speaker 1>raw ones. So is there any risk? Well, yes, obviously

0:41:12.800 --> 0:41:16.080
<v Speaker 1>if you are just drinking raw eggs straight up, there

0:41:16.239 --> 0:41:21.080
<v Speaker 1>is some risk of salmonella infection. UH. One example of this,

0:41:21.160 --> 0:41:23.640
<v Speaker 1>I mean it happens all the time, but one example,

0:41:23.680 --> 0:41:27.040
<v Speaker 1>one case study I dug up with an interesting secondary finding.

0:41:27.760 --> 0:41:30.800
<v Speaker 1>This is a study published in The Lancet in nineteen

0:41:30.880 --> 0:41:35.480
<v Speaker 1>seventy five by Steer at All called person to person

0:41:35.560 --> 0:41:40.360
<v Speaker 1>spread of Salmonella typha murrium after a after a hospital

0:41:40.360 --> 0:41:44.440
<v Speaker 1>common source outbreak. So the abstract reads in September nineteen

0:41:44.520 --> 0:41:50.000
<v Speaker 1>seventy three, diarrhea caused by Salmonella typhemurrium developed in thirty

0:41:50.040 --> 0:41:54.720
<v Speaker 1>two people in a main hospital. Both epidemiological and microbiological

0:41:54.760 --> 0:41:59.720
<v Speaker 1>evidence indicated that raw egg beaten in milk for eggnog

0:42:00.040 --> 0:42:04.279
<v Speaker 1>was responsible for the infection. However, six patients and eight

0:42:04.280 --> 0:42:08.239
<v Speaker 1>employees had not had eggnog and their illness developed after

0:42:08.440 --> 0:42:12.440
<v Speaker 1>the source of infection had been recognized and removed. Most

0:42:12.480 --> 0:42:15.680
<v Speaker 1>of these people had had direct contact with an infected

0:42:15.719 --> 0:42:20.720
<v Speaker 1>patient and presumably acquired the infection by person to person spread.

0:42:21.120 --> 0:42:24.480
<v Speaker 1>It's concluded that person to person spread of salmonella typhon

0:42:24.600 --> 0:42:28.040
<v Speaker 1>miriam can occur in hospitals and canby a hazard to

0:42:28.120 --> 0:42:31.239
<v Speaker 1>patients and staff. So initially a bunch of people in

0:42:31.239 --> 0:42:35.800
<v Speaker 1>a hospital got salmonella from drinking eggnog, but then those

0:42:35.840 --> 0:42:39.560
<v Speaker 1>people gave secondary infections to others who didn't even touch

0:42:39.640 --> 0:42:43.440
<v Speaker 1>the knog. Also, I wanted to share another medical journal

0:42:43.520 --> 0:42:46.320
<v Speaker 1>article I found just because I thought it was very weird.

0:42:46.800 --> 0:42:51.600
<v Speaker 1>This is called Eyelid Abscess in an Eggnog Drinker by

0:42:52.040 --> 0:42:56.640
<v Speaker 1>Marcus and Wolverson, published in the British Medical Journal nine nine.

0:42:57.239 --> 0:42:59.840
<v Speaker 1>Short story is a seventy two year old man showed

0:42:59.880 --> 0:43:03.280
<v Speaker 1>up the hospital in England with a huge abscess swelling

0:43:03.400 --> 0:43:07.319
<v Speaker 1>on his left upper eyelid, which they eventually determined had

0:43:07.680 --> 0:43:11.160
<v Speaker 1>spread to an infection of the bone in his forehead

0:43:11.280 --> 0:43:14.600
<v Speaker 1>the area the bone above where his eye was so

0:43:14.680 --> 0:43:18.000
<v Speaker 1>he was put under general anesthesia and the abscess was drained.

0:43:18.200 --> 0:43:20.200
<v Speaker 1>They did a culture of the plus and it revealed

0:43:20.239 --> 0:43:24.560
<v Speaker 1>the presence of a type of salmonella. They eventually did

0:43:24.600 --> 0:43:27.680
<v Speaker 1>another procedure to take care of the swelling in the

0:43:27.719 --> 0:43:31.800
<v Speaker 1>bones of the face, and he eventually made a full recovery.

0:43:31.880 --> 0:43:36.160
<v Speaker 1>The man had no gastro intestinal symptoms, and the authors

0:43:36.200 --> 0:43:39.800
<v Speaker 1>say that there had been recent cases of salmonella infection

0:43:39.920 --> 0:43:43.000
<v Speaker 1>related to eggs, So they asked him about his diet,

0:43:43.040 --> 0:43:44.800
<v Speaker 1>and here I'm going to read from the case report.

0:43:46.000 --> 0:43:49.279
<v Speaker 1>His diet consisted of West Indian and European food, but

0:43:49.360 --> 0:43:52.719
<v Speaker 1>he said that he cooked all eggs well. When he

0:43:52.800 --> 0:43:56.080
<v Speaker 1>was seen in the outpatient department, he was specifically asked

0:43:56.120 --> 0:44:00.719
<v Speaker 1>if he drank eggnog, and he then admitted drinking a frequently,

0:44:01.160 --> 0:44:05.200
<v Speaker 1>using a recipe of raw eggs, brandy, sugar, milk, and

0:44:05.320 --> 0:44:08.840
<v Speaker 1>vanilla essence. Now, the authors say they could find no

0:44:08.960 --> 0:44:12.719
<v Speaker 1>previous evidence of this particular type of salmonella causing an

0:44:12.719 --> 0:44:17.359
<v Speaker 1>eyelid abscess, but that there are other known cases of

0:44:17.400 --> 0:44:22.000
<v Speaker 1>this bacterial infection uh spreading from a gut infection originally

0:44:22.040 --> 0:44:24.960
<v Speaker 1>to a secondary infection elsewhere in the body, such as

0:44:25.000 --> 0:44:28.960
<v Speaker 1>in the bones, especially the long bones, especially in patients

0:44:29.040 --> 0:44:33.040
<v Speaker 1>with underlying medical conditions, and in patients over seventy years

0:44:33.040 --> 0:44:36.759
<v Speaker 1>of age. Uh. And finally, the author's right quote. From

0:44:36.880 --> 0:44:39.640
<v Speaker 1>nineteen eighty one to nineteen eighty six, the proportion of

0:44:39.680 --> 0:44:43.640
<v Speaker 1>salmonella infections caused by salmonella and then they're talking about

0:44:43.640 --> 0:44:48.560
<v Speaker 1>a specific type here, Salmonella in pteroditis rose from eleven

0:44:48.600 --> 0:44:52.080
<v Speaker 1>percent to twenty eight percent. This rise was due mainly

0:44:52.200 --> 0:44:56.520
<v Speaker 1>to a rise in phage type four infections. Transmission of

0:44:56.560 --> 0:45:00.160
<v Speaker 1>this phage type has been increasingly associated with poultry, and

0:45:00.239 --> 0:45:04.080
<v Speaker 1>it is now known to be transmitted in eggs. Egg

0:45:04.160 --> 0:45:08.960
<v Speaker 1>Borne Salmonilla in pteroditis is destroyed by thorough cooking the

0:45:09.080 --> 0:45:11.440
<v Speaker 1>raw egg, and the eggnog may have been the vehicle

0:45:11.560 --> 0:45:16.320
<v Speaker 1>of infection. Unless specifically asked for, a history of eggnog

0:45:16.400 --> 0:45:21.600
<v Speaker 1>drinking may not emerge on dietary questioning. But okay, now,

0:45:22.000 --> 0:45:24.919
<v Speaker 1>I'm sure a lot of people out there wondering, Wait

0:45:24.960 --> 0:45:28.319
<v Speaker 1>a minute, Okay, obviously, you know you mix up a

0:45:28.320 --> 0:45:31.440
<v Speaker 1>bunch of raw eggs and you just drink that, that

0:45:31.960 --> 0:45:34.359
<v Speaker 1>definitely is putting you at risk. But if you put

0:45:34.440 --> 0:45:38.040
<v Speaker 1>alcohol in the eggnog, surely that would be safe. Right?

0:45:38.120 --> 0:45:43.120
<v Speaker 1>Doesn't alcohol kill germs? Yeah? And we're talking a lot

0:45:43.160 --> 0:45:46.840
<v Speaker 1>of alcohol, and some of these recipes now frustrating Lee.

0:45:47.640 --> 0:45:51.280
<v Speaker 1>I have not been able to put together a very

0:45:51.280 --> 0:45:55.560
<v Speaker 1>clear answer on the exact relationship between alcohol content and

0:45:55.719 --> 0:45:59.760
<v Speaker 1>raw egg safety. Instead, I've sort of assembled some different

0:46:00.040 --> 0:46:02.440
<v Speaker 1>inflicting data points. But I'll share a few of the

0:46:02.480 --> 0:46:06.799
<v Speaker 1>results I came across. So one thing I found is

0:46:06.840 --> 0:46:10.320
<v Speaker 1>a study in the International Journal of Food Microbiology published

0:46:10.320 --> 0:46:14.560
<v Speaker 1>in nineteen nine called survival of pathogenic micro organisms in

0:46:14.600 --> 0:46:18.640
<v Speaker 1>an eggnog like product containing seven percent ethanol. This is

0:46:18.680 --> 0:46:22.520
<v Speaker 1>by not Erman's at all, so this is a lab test.

0:46:22.600 --> 0:46:26.280
<v Speaker 1>They say, let's make some boozy eggnog and uh directly

0:46:26.280 --> 0:46:30.600
<v Speaker 1>inject pathogenic micro organisms in there and see what happens.

0:46:30.640 --> 0:46:34.839
<v Speaker 1>So they say, a liquor consisting of whole egg sacros

0:46:34.960 --> 0:46:42.960
<v Speaker 1>meaning sugar and ethanol of seven was artificially contaminated with

0:46:43.640 --> 0:46:50.320
<v Speaker 1>Salmonella in pteroditis, Salmonilia, typha, miriam, Staphylococcus aureus, three different

0:46:50.360 --> 0:46:56.200
<v Speaker 1>strains Basilus serious, and Listeria. And they say after three

0:46:56.239 --> 0:47:00.520
<v Speaker 1>weeks of incubation at twenty two degrees celsius, twenty two

0:47:00.560 --> 0:47:04.120
<v Speaker 1>degrees celsius is about seventy one degrees fahrenheit. Room temperature,

0:47:05.400 --> 0:47:09.440
<v Speaker 1>the numbers of Salmonella, Staphylococcus aureus and uh end of

0:47:09.520 --> 0:47:13.040
<v Speaker 1>the listeria species they use decreased by more than three

0:47:13.120 --> 0:47:16.280
<v Speaker 1>log based tin units and UH, if I understand correctly,

0:47:16.320 --> 0:47:19.400
<v Speaker 1>I believe that's a ninety nine point nine percent reduction

0:47:20.120 --> 0:47:23.080
<v Speaker 1>in the in the number of bacteria units. There they

0:47:23.080 --> 0:47:26.280
<v Speaker 1>say under such conditions, however, the total number of micro

0:47:26.520 --> 0:47:31.120
<v Speaker 1>organisms increased three log ten units. Then they say at

0:47:31.160 --> 0:47:33.799
<v Speaker 1>four degrees celsius, So I think this would be simulating

0:47:33.880 --> 0:47:39.640
<v Speaker 1>refrigerator temperatures. The decrease of pathogenic microorganisms was much slower,

0:47:39.680 --> 0:47:42.239
<v Speaker 1>and a decrease of three log based ten units was

0:47:42.280 --> 0:47:47.640
<v Speaker 1>observed only after seven weeks of incubation. So this study

0:47:47.680 --> 0:47:51.600
<v Speaker 1>finds eggnog without alcohol incubated at room temperature. Yeah, that's

0:47:51.719 --> 0:47:56.040
<v Speaker 1>you allow populations of salmonilla and staff to explode. But

0:47:56.360 --> 0:47:59.320
<v Speaker 1>in this study, the presence of seven percent straight ethanol

0:47:59.440 --> 0:48:03.600
<v Speaker 1>significantly reduced the amount of Salmonella staff in listeria over

0:48:03.640 --> 0:48:06.200
<v Speaker 1>the course of three weeks at room temperature and over

0:48:06.280 --> 0:48:09.640
<v Speaker 1>the course of seven weeks at fridge temperature. However, other

0:48:09.760 --> 0:48:13.080
<v Speaker 1>micro organisms can grow. I'm pretty sure this is a

0:48:13.200 --> 0:48:16.080
<v Speaker 1>recipe for eggnog that they used is the doctor cushion

0:48:16.160 --> 0:48:20.000
<v Speaker 1>catheter r resopute for eggnog with all of these added diseases.

0:48:21.560 --> 0:48:25.799
<v Speaker 1>Mm hmm. You can just imagine Christopher Lee drooling over

0:48:25.880 --> 0:48:30.000
<v Speaker 1>it while the Stanton Twins dance. But the the amount

0:48:30.000 --> 0:48:35.960
<v Speaker 1>of alcohol clearly matters. One highly cited informal experiment. This

0:48:36.040 --> 0:48:38.520
<v Speaker 1>was not published in a scientific journal as far as

0:48:38.520 --> 0:48:41.480
<v Speaker 1>I can tell, but it was done and reported on

0:48:41.640 --> 0:48:44.239
<v Speaker 1>by NPR for Science Friday. It was done in the

0:48:44.320 --> 0:48:49.480
<v Speaker 1>late two thousands by microbiologists at the at Rockefeller University

0:48:49.880 --> 0:48:53.920
<v Speaker 1>named Vince Fischetti and Raymond Shuck and it was covered

0:48:53.920 --> 0:48:58.560
<v Speaker 1>on Science Friday. And apparently these researchers used a recipe

0:48:58.719 --> 0:49:01.319
<v Speaker 1>that the staff at the Universe City would make every year,

0:49:01.400 --> 0:49:06.040
<v Speaker 1>which originally traced back to the great American microbiologist Rebecca Lancefield.

0:49:06.160 --> 0:49:09.959
<v Speaker 1>So this is her original eggnog recipe. She had worked

0:49:09.960 --> 0:49:13.440
<v Speaker 1>at Rockfeller University decades earlier. Apparent they're still making her

0:49:13.440 --> 0:49:17.719
<v Speaker 1>eggnog years after she passed away. Uh. And the recipe

0:49:17.760 --> 0:49:21.439
<v Speaker 1>includes raw eggs but also cream, sugar and a lot

0:49:21.560 --> 0:49:25.080
<v Speaker 1>of hard liquor. Uh. The liquors in this version are

0:49:25.120 --> 0:49:29.520
<v Speaker 1>bourbon and rum NPR reported that the alcohol concentration of

0:49:29.560 --> 0:49:33.600
<v Speaker 1>the final drink was about and the way they would

0:49:33.640 --> 0:49:35.719
<v Speaker 1>do it is every year they'd make it before Thanksgiving

0:49:36.080 --> 0:49:38.279
<v Speaker 1>and then enjoy it around Christmas time. So it had

0:49:38.280 --> 0:49:43.560
<v Speaker 1>an incubation incubation period in the refrigerator of about six weeks.

0:49:43.560 --> 0:49:47.040
<v Speaker 1>So for this experiment, the researchers made their usual nog,

0:49:47.360 --> 0:49:50.480
<v Speaker 1>but they deliberately spiked it once again with salmonilla. That

0:49:50.640 --> 0:49:52.600
<v Speaker 1>just you can watch a video of this. They're just

0:49:52.680 --> 0:49:58.560
<v Speaker 1>injecting this orange juice into the eggs. It's disgusting. Um.

0:49:58.680 --> 0:50:00.759
<v Speaker 1>They say. They put in the amount of salmonella you

0:50:00.760 --> 0:50:05.319
<v Speaker 1>would expect from including about somewhere between one and ten

0:50:05.520 --> 0:50:10.400
<v Speaker 1>contaminated eggs, and then they took samples at various stages

0:50:10.440 --> 0:50:14.279
<v Speaker 1>of preparation and incubation to see what grew over the

0:50:14.320 --> 0:50:18.040
<v Speaker 1>course of the next three weeks. So egg plus salmonella

0:50:18.080 --> 0:50:22.120
<v Speaker 1>with no alcohol, that's just it formed a solid mat

0:50:22.360 --> 0:50:27.200
<v Speaker 1>of salmon. Just huge boom, millions of bacteria. Disgusting. You

0:50:27.239 --> 0:50:32.719
<v Speaker 1>can need your spoon in egg plus salmonella plus alcohol

0:50:32.840 --> 0:50:37.080
<v Speaker 1>with the sample taken immediately after mixing give you a

0:50:37.160 --> 0:50:40.799
<v Speaker 1>modest reduction, but still plenty of salmonella growth. This would

0:50:40.800 --> 0:50:45.240
<v Speaker 1>still absolutely make you sick. Egg plus salmonella plus alcohol,

0:50:45.320 --> 0:50:49.360
<v Speaker 1>But one day after mixing, still plenty of salmonella, but

0:50:49.640 --> 0:50:53.480
<v Speaker 1>less than the one taken right after mixing. One week

0:50:53.600 --> 0:50:57.520
<v Speaker 1>later there was noticeably less bacterial growth, but they said,

0:50:57.560 --> 0:51:00.400
<v Speaker 1>still probably enough to make you sick. But then the

0:51:00.440 --> 0:51:04.840
<v Speaker 1>sample from three weeks later there's nothing, no bacterial growth

0:51:04.880 --> 0:51:09.600
<v Speaker 1>at all. So somewhere between one week and three weeks

0:51:09.640 --> 0:51:16.600
<v Speaker 1>this batch went from biohazard to presumably safe. HM though

0:51:16.880 --> 0:51:20.240
<v Speaker 1>I noticed that the Science Friday report made a joke

0:51:20.320 --> 0:51:23.680
<v Speaker 1>about like the researchers themselves are joking about this. They said,

0:51:23.760 --> 0:51:26.520
<v Speaker 1>you know, we we could really commit to our result

0:51:26.560 --> 0:51:31.920
<v Speaker 1>and just drink it, but maybe maybe not, which makes sense, right,

0:51:32.000 --> 0:51:35.799
<v Speaker 1>like why risk it? And that kind of spirit comes

0:51:35.840 --> 0:51:38.160
<v Speaker 1>through in a lot of the other sources I've seen

0:51:38.200 --> 0:51:42.920
<v Speaker 1>talking about whether alcohol will render your eggnog safe, because

0:51:43.239 --> 0:51:46.520
<v Speaker 1>it seems clear there's evidence that at least in some cases,

0:51:46.600 --> 0:51:49.680
<v Speaker 1>even if you got unlucky enough and got a contaminated egg,

0:51:50.200 --> 0:51:53.600
<v Speaker 1>given enough alcohol and enough time, the nog would probably

0:51:53.640 --> 0:51:57.040
<v Speaker 1>be safe. But there are a lot of variables here,

0:51:57.360 --> 0:51:59.399
<v Speaker 1>and so it seems like a bunch of public Health

0:51:59.400 --> 0:52:03.440
<v Speaker 1>and Food say thesources are still cautious. There's still kind

0:52:03.440 --> 0:52:06.200
<v Speaker 1>of cag about giving the green light on this, and

0:52:06.239 --> 0:52:08.279
<v Speaker 1>they default to saying that if you want to be

0:52:08.360 --> 0:52:11.200
<v Speaker 1>sure you're safe, you should use past your ized eggs

0:52:11.200 --> 0:52:14.279
<v Speaker 1>from a carton which have been rendered safe by preheating

0:52:14.280 --> 0:52:17.520
<v Speaker 1>in the facility where they were packaged. Um or they

0:52:17.560 --> 0:52:21.719
<v Speaker 1>also recommend cooking the eggs basically like sources citing experts

0:52:21.719 --> 0:52:24.319
<v Speaker 1>at the FDA or the U s d A, say

0:52:24.360 --> 0:52:27.360
<v Speaker 1>that you can't always count on alcohol to kill potential

0:52:27.400 --> 0:52:30.160
<v Speaker 1>bacterial content of raw eggs, and if you want to

0:52:30.200 --> 0:52:32.440
<v Speaker 1>be safe, the eggs should be cooked. You can do

0:52:32.480 --> 0:52:35.080
<v Speaker 1>this by like mixing the eggs and milk together and

0:52:35.120 --> 0:52:38.000
<v Speaker 1>gently bringing up to a hundred and sixty degrees fahrenheit

0:52:38.080 --> 0:52:42.040
<v Speaker 1>while stirring to kill any possible bacterial content before you

0:52:42.080 --> 0:52:46.120
<v Speaker 1>add the other ingredients. So personally, I don't know exactly

0:52:46.400 --> 0:52:49.360
<v Speaker 1>where we are left here. I will say it looks

0:52:49.400 --> 0:52:54.640
<v Speaker 1>like some experiments do show that alcohol content will at

0:52:54.719 --> 0:52:57.320
<v Speaker 1>least often, maybe not always, but will at least often

0:52:57.560 --> 0:53:01.879
<v Speaker 1>neutralize the main bacteria that are worried about, meaning salmonilla,

0:53:02.680 --> 0:53:06.160
<v Speaker 1>given enough alcohol and enough time, and I will say

0:53:06.200 --> 0:53:09.280
<v Speaker 1>that I also, just speaking for myself, not giving advice

0:53:09.280 --> 0:53:13.879
<v Speaker 1>to other people, have personally drunk eggnog made in this

0:53:13.920 --> 0:53:16.680
<v Speaker 1>way with raw eggs but with lots of alcohol content,

0:53:17.200 --> 0:53:21.040
<v Speaker 1>and personally I felt fine about it. But it also

0:53:21.080 --> 0:53:24.560
<v Speaker 1>looks like some experts still have concerns that this might

0:53:24.600 --> 0:53:26.759
<v Speaker 1>not always work, and caution that if you want to

0:53:26.800 --> 0:53:29.279
<v Speaker 1>make sure you're safe, you should cook your eggs or

0:53:29.280 --> 0:53:31.959
<v Speaker 1>you s a pasteurized product. I mean, this is also

0:53:32.080 --> 0:53:35.239
<v Speaker 1>enough to make one rethink um eating raw cookie dough

0:53:35.280 --> 0:53:38.640
<v Speaker 1>and so forth. Oh yeah, I mean, well, it's true,

0:53:38.680 --> 0:53:40.640
<v Speaker 1>I guess of anything with raw eggs in it, like,

0:53:40.840 --> 0:53:44.279
<v Speaker 1>there's always some small amount of risk. You know, some

0:53:44.800 --> 0:53:48.200
<v Speaker 1>small proportion of eggs out there are going to be infected.

0:53:48.640 --> 0:53:51.040
<v Speaker 1>Most eggs are fine, but some are going to have

0:53:51.280 --> 0:53:54.319
<v Speaker 1>salmonella in them, So you're always running that risk. And

0:53:54.360 --> 0:53:57.360
<v Speaker 1>I guess I guess some of the difficulty comes from

0:53:57.400 --> 0:54:00.279
<v Speaker 1>not just whether or not you will accept the risk,

0:54:00.400 --> 0:54:03.480
<v Speaker 1>but from not knowing exactly how risky it is. Like

0:54:03.560 --> 0:54:06.240
<v Speaker 1>you you can't come up, you don't have a number,

0:54:06.360 --> 0:54:08.840
<v Speaker 1>you know, to say like, Okay, I have this percent

0:54:08.960 --> 0:54:11.880
<v Speaker 1>chance of getting salmonella if I do this. Instead, you

0:54:11.960 --> 0:54:15.000
<v Speaker 1>just have a vague sense that I have some small

0:54:15.120 --> 0:54:17.640
<v Speaker 1>chance and I don't know exactly what that chance is.

0:54:18.440 --> 0:54:20.520
<v Speaker 1>But in a way, that's the that's the holiday season.

0:54:20.560 --> 0:54:25.560
<v Speaker 1>It's about it's about uh thinking about your your chances

0:54:25.600 --> 0:54:30.080
<v Speaker 1>of survival, uh winter festivity that is supposed to get

0:54:30.120 --> 0:54:33.040
<v Speaker 1>you through the darkest portion of the year and hopefully

0:54:33.120 --> 0:54:37.279
<v Speaker 1>see about the resurrection of the living world. That's quite

0:54:37.320 --> 0:54:39.600
<v Speaker 1>beautifully put. But on the other hand, I'll just say, like,

0:54:39.920 --> 0:54:42.239
<v Speaker 1>you know, if if you're not sure, yeah, just cook

0:54:42.239 --> 0:54:44.040
<v Speaker 1>your eggs or just use the past your eyes thing.

0:54:44.120 --> 0:54:46.840
<v Speaker 1>I mean, that's fine. Now. Last year, un stuff to

0:54:46.840 --> 0:54:49.879
<v Speaker 1>blow your mind. We did an entire episode looking at

0:54:49.960 --> 0:54:54.920
<v Speaker 1>the major award leg lamp from a Christmas Story, the

0:54:55.360 --> 0:54:59.520
<v Speaker 1>nine eighties holiday classic film, and you know, looking at

0:54:59.560 --> 0:55:04.920
<v Speaker 1>this leg shaped lamp and finding uh predecessors to this

0:55:05.360 --> 0:55:09.359
<v Speaker 1>in the ancient world. In a similar way, I would

0:55:09.400 --> 0:55:12.640
<v Speaker 1>like to at the close of this episode on Eggnog

0:55:12.680 --> 0:55:19.600
<v Speaker 1>consider holiday film Christmas Vacation, which of course started a

0:55:19.600 --> 0:55:25.560
<v Speaker 1>great cast Chevy Chase, Beverly de Angelo, Randy Quaid, among others. Um.

0:55:25.640 --> 0:55:27.760
<v Speaker 1>But there are at least a couple of key scenes

0:55:27.760 --> 0:55:31.719
<v Speaker 1>in this movie in which the Griswold family drinks eggnog

0:55:31.960 --> 0:55:35.200
<v Speaker 1>from glass goblets made in the likeness of the Wally

0:55:35.280 --> 0:55:39.120
<v Speaker 1>World moose. Uh. These are you can actually buy these now,

0:55:39.160 --> 0:55:41.560
<v Speaker 1>this is an actual product, but in the movie they're

0:55:41.640 --> 0:55:46.000
<v Speaker 1>these these little glass goblets and they have big glass

0:55:46.440 --> 0:55:49.160
<v Speaker 1>moose antlers on either side, and there's a big droopy

0:55:49.520 --> 0:55:52.239
<v Speaker 1>moose snout on the front. You hold it by the

0:55:52.280 --> 0:55:55.080
<v Speaker 1>ear and you sip your eggnog that way or you

0:55:55.200 --> 0:55:57.680
<v Speaker 1>gulp it as as happens to be the case in

0:55:57.760 --> 0:56:00.799
<v Speaker 1>some of the scenes. I imagine the moon face has

0:56:00.840 --> 0:56:03.879
<v Speaker 1>to be facing out or else the snout would sort

0:56:03.880 --> 0:56:07.839
<v Speaker 1>of prevent you from from getting it to your lips. Yeah. Yeah,

0:56:08.000 --> 0:56:09.879
<v Speaker 1>you'd have to hold the glass in just the right way.

0:56:10.280 --> 0:56:13.879
<v Speaker 1>It's a ceremonial vessel. And I started looking around was thinking,

0:56:14.040 --> 0:56:15.360
<v Speaker 1>I don't know, I don't know if there's going to

0:56:15.400 --> 0:56:17.319
<v Speaker 1>be something in the ancient world that matches up with this.

0:56:17.680 --> 0:56:21.239
<v Speaker 1>But luckily, once more eighties holiday movie prop design is

0:56:21.280 --> 0:56:24.759
<v Speaker 1>one in line with the manufacture of artifacts in the

0:56:24.760 --> 0:56:29.640
<v Speaker 1>ancient world. I would like to discuss the the right on.

0:56:30.640 --> 0:56:33.120
<v Speaker 1>This is generally spelled r h y t o N

0:56:33.160 --> 0:56:35.920
<v Speaker 1>and it is a style of head cup that appears

0:56:35.920 --> 0:56:40.200
<v Speaker 1>in various forms throughout the ancient world, according to Mara

0:56:40.360 --> 0:56:44.000
<v Speaker 1>Abd el Maguad el Kadi in Forms and functions of

0:56:44.120 --> 0:56:48.480
<v Speaker 1>right ons in Ptolemaic Egypt. According to this author, they

0:56:48.480 --> 0:56:52.239
<v Speaker 1>were likely Persian in origin, and we're particularly popular during

0:56:52.239 --> 0:56:57.279
<v Speaker 1>the Akamand dynasty of fifty through three thirty PC. You

0:56:57.280 --> 0:56:59.239
<v Speaker 1>can look up images of the right on in the

0:56:59.320 --> 0:57:01.920
<v Speaker 1>various aversion of the right on that appear in different

0:57:01.920 --> 0:57:05.799
<v Speaker 1>times and different cultures. One can roughly compare these two

0:57:05.920 --> 0:57:09.080
<v Speaker 1>a drinking horn like a you know, the hollowed horn

0:57:09.480 --> 0:57:12.399
<v Speaker 1>of of a beast, but the design and function here

0:57:12.440 --> 0:57:14.760
<v Speaker 1>is a little more involved. So imagine a drinking horn

0:57:15.320 --> 0:57:17.960
<v Speaker 1>in which the slender part of the horn, the tapering

0:57:18.040 --> 0:57:21.560
<v Speaker 1>part of the horn is in the likeness of an

0:57:21.600 --> 0:57:24.720
<v Speaker 1>animal's head, or in the like the front half of

0:57:24.760 --> 0:57:27.440
<v Speaker 1>an animal. M m. And we don't have time on

0:57:27.440 --> 0:57:29.960
<v Speaker 1>this in this episode. Really dig into the variation and

0:57:30.000 --> 0:57:33.680
<v Speaker 1>the different cultural takes in this episode. But again, this

0:57:33.680 --> 0:57:36.440
<v Speaker 1>would have been a realistic drinking vessel. This would not

0:57:36.560 --> 0:57:39.480
<v Speaker 1>be something you would bust out, I would imagine for

0:57:39.560 --> 0:57:43.400
<v Speaker 1>your just everyday consumption. This would be for ceremonial drinking.

0:57:44.040 --> 0:57:47.240
<v Speaker 1>And there are essentially two types of right on. In

0:57:47.320 --> 0:57:50.480
<v Speaker 1>one form, you drink from the slender part of the

0:57:50.560 --> 0:57:54.280
<v Speaker 1>right on, holding it above one's head or roughly, you know,

0:57:54.640 --> 0:57:56.919
<v Speaker 1>above one's head, or at least parallel with one's head,

0:57:57.400 --> 0:58:01.160
<v Speaker 1>by either twin handles on the side, or from some

0:58:01.280 --> 0:58:04.680
<v Speaker 1>other kind of of handle that's a fixed to the object,

0:58:04.880 --> 0:58:08.120
<v Speaker 1>or even from sort of the the horn itself. In

0:58:08.160 --> 0:58:10.720
<v Speaker 1>other forms, one drinks from the wide portion of the

0:58:10.800 --> 0:58:12.680
<v Speaker 1>right on, so the whole thing is more like a

0:58:12.680 --> 0:58:18.040
<v Speaker 1>traditional goblet, except many of these designs would require you know,

0:58:18.240 --> 0:58:21.520
<v Speaker 1>gripping by the horns or by the or the antlers

0:58:21.800 --> 0:58:23.720
<v Speaker 1>that are on it. If they're antlers on it, and

0:58:23.800 --> 0:58:25.720
<v Speaker 1>you might not be able to set it down, it

0:58:25.760 --> 0:58:30.200
<v Speaker 1>may not might not have a bottom to it. Wow,

0:58:30.240 --> 0:58:34.240
<v Speaker 1>well that that that almost suggests a certain way to drink. Yeah,

0:58:34.360 --> 0:58:36.919
<v Speaker 1>and again this would be highly ritual, So it's it's

0:58:36.920 --> 0:58:39.959
<v Speaker 1>not about setting your drink aside and then doing other things.

0:58:40.000 --> 0:58:42.840
<v Speaker 1>You're not gonna do any paperwork. This is probably part

0:58:42.840 --> 0:58:45.200
<v Speaker 1>of some ritual I don't know. You can easily imagine

0:58:45.240 --> 0:58:48.640
<v Speaker 1>some sort of warriors feast, etcetera. Right, you can't drink

0:58:48.680 --> 0:58:51.959
<v Speaker 1>it while you're podcasting. It's maybe to drink from while

0:58:51.960 --> 0:58:56.840
<v Speaker 1>people stand around you chanting drink right Uh. So there

0:58:56.840 --> 0:58:59.760
<v Speaker 1>are various beautiful examples of the right on, but the

0:58:59.800 --> 0:59:03.280
<v Speaker 1>one that really brought to my mind the Wally World

0:59:03.360 --> 0:59:06.600
<v Speaker 1>mug is the Stag's head right on, dating to four

0:59:07.040 --> 0:59:10.560
<v Speaker 1>b c E. This is a silver artifact that actually

0:59:10.560 --> 0:59:13.720
<v Speaker 1>made headlines just last year due to its three point

0:59:13.760 --> 0:59:17.000
<v Speaker 1>five million dollar appraisal value and its presence among stolen

0:59:17.040 --> 0:59:21.760
<v Speaker 1>antiquities that were found in the possession of billionaire Michael Steinhardt.

0:59:22.280 --> 0:59:25.480
<v Speaker 1>Uh you can look up particles on that again from

0:59:25.520 --> 0:59:28.360
<v Speaker 1>just last year. The item was apparently alluded from a

0:59:28.440 --> 0:59:31.640
<v Speaker 1>museum in Turkey originally, but I'm unsure exactly when the

0:59:31.680 --> 0:59:35.720
<v Speaker 1>looting occurred other than sometime during the twentieth century during

0:59:35.720 --> 0:59:39.400
<v Speaker 1>a time of unrest, which that only narrows it down

0:59:39.480 --> 0:59:43.200
<v Speaker 1>so much concerning the twentieth century, though it does seem

0:59:43.240 --> 0:59:46.160
<v Speaker 1>to be of ancient Greek manufacturer somewhere in the region

0:59:46.160 --> 0:59:49.240
<v Speaker 1>of the Black Sea, probably from the fifth century b C.

0:59:50.240 --> 0:59:53.920
<v Speaker 1>And with this one, you'd apparently drink from the stag's

0:59:53.960 --> 0:59:56.920
<v Speaker 1>lower lip while holding it aloft, though not by the

0:59:57.240 --> 1:00:00.240
<v Speaker 1>antlers um as is visible in many photo is of

1:00:00.280 --> 1:00:04.960
<v Speaker 1>this particular artifact. There's this curved handle behind the neck. Oh,

1:00:05.040 --> 1:00:08.680
<v Speaker 1>I see it. Yeah, So the question remains, is the

1:00:08.720 --> 1:00:12.960
<v Speaker 1>Wally World mug a right on? It's not no, it's yes.

1:00:14.040 --> 1:00:17.000
<v Speaker 1>It's first of all, it's not horn shaped. It also

1:00:17.080 --> 1:00:19.560
<v Speaker 1>doesn't you don't drink from the moose's lips, though that

1:00:19.640 --> 1:00:22.720
<v Speaker 1>alone wouldn't disqualify it from being a right on, as

1:00:22.720 --> 1:00:27.240
<v Speaker 1>we previously noted, though, I've included a picture for for you, Joe,

1:00:27.280 --> 1:00:31.360
<v Speaker 1>of a right on that would involve you drinking from

1:00:31.400 --> 1:00:34.320
<v Speaker 1>the wide portion as opposed to the beast lips. You

1:00:34.320 --> 1:00:37.600
<v Speaker 1>can sort of see mm hmm. So this one would

1:00:37.600 --> 1:00:39.240
<v Speaker 1>be very much a situation where you have this kind

1:00:39.280 --> 1:00:42.480
<v Speaker 1>of like I don't know, bronze or golden chalice, and

1:00:42.520 --> 1:00:44.440
<v Speaker 1>you wouldn't be able to set it down because instead

1:00:44.480 --> 1:00:47.800
<v Speaker 1>of having a flat surface, flat bottom on the bottom

1:00:47.840 --> 1:00:50.200
<v Speaker 1>of your goblet, there is like the head of a

1:00:50.320 --> 1:00:53.800
<v Speaker 1>ram down there. Yeah, so you have to lay it

1:00:53.840 --> 1:00:56.240
<v Speaker 1>on its side, I guess, in which case you would

1:00:56.240 --> 1:00:58.680
<v Speaker 1>either spill what you were drinking or you would have

1:00:58.720 --> 1:01:01.840
<v Speaker 1>to have consumed it all. Once again, the medium is

1:01:01.840 --> 1:01:05.720
<v Speaker 1>the message here. This This is technology that shows that

1:01:05.880 --> 1:01:10.680
<v Speaker 1>by necessity shows you a way to use it. Yeah, However,

1:01:10.840 --> 1:01:13.680
<v Speaker 1>I will say the Wally World mug is the likeness

1:01:13.680 --> 1:01:15.800
<v Speaker 1>of a moose head. It is the likeness of an

1:01:15.800 --> 1:01:19.479
<v Speaker 1>animal's head. It also is a ceremonial drinking vessel. They're

1:01:19.560 --> 1:01:21.840
<v Speaker 1>clearly the Grizzwolds are not drinking out of these year round.

1:01:21.880 --> 1:01:25.720
<v Speaker 1>They're busting them out for the holidays. And just as

1:01:25.760 --> 1:01:28.280
<v Speaker 1>some of these artifacts, such as the stag, were decorated

1:01:28.320 --> 1:01:31.160
<v Speaker 1>with warrior images and images of battle, and we can

1:01:31.240 --> 1:01:33.960
<v Speaker 1>imagine that the ceremonies they involved probably aligned with some

1:01:34.000 --> 1:01:37.520
<v Speaker 1>sort of warrior ethos. We do see Clark Griswold drinking

1:01:37.560 --> 1:01:41.360
<v Speaker 1>copious amounts of nod while working cousin Eddie up for violence.

1:01:41.800 --> 1:01:44.680
<v Speaker 1>So curiously I had to go back. I was imagining this,

1:01:45.000 --> 1:01:49.560
<v Speaker 1>remembering this scene incorrectly, the scene where Clark Griswold is

1:01:49.640 --> 1:01:51.439
<v Speaker 1>throwing back a whole bunch of egg nog and talking

1:01:51.480 --> 1:01:54.479
<v Speaker 1>about how he wishes somebody would kidnap his boss. He's

1:01:54.520 --> 1:01:58.720
<v Speaker 1>curiously not drinking from one of the moose goblets in

1:01:58.760 --> 1:02:01.240
<v Speaker 1>this scene. Oh so, I don't know, I don't know

1:02:01.280 --> 1:02:02.920
<v Speaker 1>what the reason for that is. You think you'd want

1:02:02.960 --> 1:02:05.760
<v Speaker 1>him drinking out of the moose. Maybe it's just because

1:02:05.800 --> 1:02:08.720
<v Speaker 1>you it's harder to to to hold. I don't know.

1:02:09.200 --> 1:02:11.360
<v Speaker 1>Maybe it's to show in a subtle way that Clark

1:02:11.480 --> 1:02:15.200
<v Speaker 1>is actually coldly calculating in the scene and he's he's

1:02:15.280 --> 1:02:19.160
<v Speaker 1>not as drunk as it would suggest. Yeah, that's a

1:02:19.160 --> 1:02:22.080
<v Speaker 1>whole whole topic for another time, trying to figure out

1:02:22.080 --> 1:02:25.040
<v Speaker 1>Clark Griswold. How do we feel about Clark Clark Griswold,

1:02:25.480 --> 1:02:28.920
<v Speaker 1>about his his motivations and his desires. In Christmas Vacation,

1:02:30.200 --> 1:02:37.480
<v Speaker 1>Clark is neutral, evil, cousin cousin Randy Quaid, I'd say

1:02:37.560 --> 1:02:41.880
<v Speaker 1>chaotic neutral, Yeah, I think so. Alright, So again, not

1:02:42.000 --> 1:02:45.040
<v Speaker 1>really a right on in Christmas Vacation, But I think

1:02:45.080 --> 1:02:48.320
<v Speaker 1>we might well imagine a scene from an alternate dimension

1:02:48.760 --> 1:02:51.840
<v Speaker 1>in which, uh, there's a scene in Christmas Vacation in

1:02:51.880 --> 1:02:56.240
<v Speaker 1>which Clark Griswold holds aloft the Mighty Wally the moose

1:02:56.400 --> 1:03:00.520
<v Speaker 1>right on. Uh this big glass moose head. Perhaps it's

1:03:00.520 --> 1:03:04.160
<v Speaker 1>silver in this scenario, I think silver moose head. Perhaps

1:03:04.240 --> 1:03:07.720
<v Speaker 1>you grip it by the antlers, and he's allowing cousin

1:03:07.880 --> 1:03:11.080
<v Speaker 1>Eddie to then drink nourishing nod from the lips of

1:03:11.120 --> 1:03:14.640
<v Speaker 1>the moose before he sends him out into glorious battle

1:03:14.840 --> 1:03:19.360
<v Speaker 1>against the enemies of Christmas. All right, that's all I have.

1:03:22.600 --> 1:03:26.640
<v Speaker 1>God bless us everyone. I will say also, I fortunately

1:03:26.680 --> 1:03:29.040
<v Speaker 1>finished my egg nog before we got to the draining

1:03:29.080 --> 1:03:34.080
<v Speaker 1>of abscesses. So hopefully that calibrates the podcast episode for

1:03:34.200 --> 1:03:36.760
<v Speaker 1>anyone out there who's like, oh, well, Rob's having an

1:03:36.800 --> 1:03:38.560
<v Speaker 1>egg nog. I should have an egg nog for this

1:03:38.640 --> 1:03:41.720
<v Speaker 1>listening experience. I hope that you two were finished before

1:03:41.760 --> 1:03:44.840
<v Speaker 1>the abscesses were drained. Why are you saying that, Rob?

1:03:44.880 --> 1:03:47.120
<v Speaker 1>Are you saying that? Otherwise it would suggest the mental

1:03:47.160 --> 1:03:50.760
<v Speaker 1>image that your glass of creamy mixture is what's out

1:03:50.800 --> 1:03:54.240
<v Speaker 1>coming out of the abscess Yes, that it is a

1:03:54.320 --> 1:03:59.040
<v Speaker 1>goblet of holiday pus which you might be drinking from

1:03:59.080 --> 1:04:02.000
<v Speaker 1>the glass of a moose, which doesn't help, or from

1:04:02.040 --> 1:04:05.280
<v Speaker 1>the lips of a moose. Right on, I guess Mary

1:04:05.360 --> 1:04:08.439
<v Speaker 1>Christmas everybody, all right, Yeah, we're gonna go and close

1:04:08.440 --> 1:04:10.000
<v Speaker 1>it out here, but we'd love to hear from everyone

1:04:10.000 --> 1:04:11.720
<v Speaker 1>out there if you have. I mean a lot of

1:04:11.720 --> 1:04:13.720
<v Speaker 1>people out there are going to have some sort of

1:04:13.760 --> 1:04:18.320
<v Speaker 1>holiday tradition involving some manner of egg nog. We didn't

1:04:18.320 --> 1:04:20.320
<v Speaker 1>really have time to get into all the variations, but

1:04:20.440 --> 1:04:22.960
<v Speaker 1>I know there's some. Uh this I think I've had

1:04:23.200 --> 1:04:26.160
<v Speaker 1>like a Puerto Rican variation of egg nog before that

1:04:26.240 --> 1:04:30.280
<v Speaker 1>was quite delightful. Uh, there's so many different regional variations,

1:04:30.360 --> 1:04:34.040
<v Speaker 1>family variations. Please right in. We'd love to hear your

1:04:34.080 --> 1:04:36.840
<v Speaker 1>take on all of us. In the meantime, we'll remind

1:04:36.880 --> 1:04:39.240
<v Speaker 1>you that Stuff to Blow Your Mind is a science

1:04:39.280 --> 1:04:43.040
<v Speaker 1>podcast with our core episodes on Tuesdays and Thursdays. On

1:04:43.080 --> 1:04:45.280
<v Speaker 1>Wednesdays we do a short form artifact or monster fact.

1:04:45.280 --> 1:04:47.560
<v Speaker 1>On Monday's we do a listener mail episode. Out on Fridays,

1:04:47.560 --> 1:04:49.840
<v Speaker 1>we set aside most serious concerns and just talk about

1:04:49.840 --> 1:04:53.400
<v Speaker 1>a weird film on Weird House Cinema. Huge thanks to

1:04:53.560 --> 1:04:57.360
<v Speaker 1>our audio producer, Max Williams. If you would like to

1:04:57.400 --> 1:04:59.960
<v Speaker 1>get in touch with us with feedback on this episode

1:05:00.080 --> 1:05:02.200
<v Speaker 1>or any other, to suggest a topic for the future,

1:05:02.280 --> 1:05:04.480
<v Speaker 1>or just to say hello, you can email us at

1:05:04.880 --> 1:05:16.560
<v Speaker 1>contact at stuff to Blow your Mind dot com. Stuff

1:05:16.600 --> 1:05:18.800
<v Speaker 1>to Blow Your Mind is production of I Heart Radio.

1:05:19.160 --> 1:05:21.480
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1:05:21.560 --> 1:05:24.280
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1:05:24.320 --> 1:05:33.760
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