1 00:00:00,240 --> 00:00:27,600 Speaker 1: Ridiculous History is a production of iHeartRadio. Welcome back to 2 00:00:27,640 --> 00:00:31,120 Speaker 1: the show, Ridiculous Historians. Thank you, as always so much 3 00:00:31,160 --> 00:00:33,440 Speaker 1: for tuning in. Let's give a big thank you to 4 00:00:33,479 --> 00:00:39,160 Speaker 1: our super producer, mister Max Williams. Keep them all in check, 5 00:00:39,320 --> 00:00:40,559 Speaker 1: shut up buster rhymes. 6 00:00:40,840 --> 00:00:43,800 Speaker 2: Uh you say, I got to something on the something 7 00:00:43,840 --> 00:00:45,080 Speaker 2: and the something on your neck? 8 00:00:45,479 --> 00:00:50,600 Speaker 1: Yeah, I've heard For years I thought I heard that song. 9 00:00:50,680 --> 00:00:52,920 Speaker 1: You guys know I love hip hop, And for years 10 00:00:53,120 --> 00:00:57,280 Speaker 1: I thought he was saying, I've got the eggnog beep 11 00:00:57,440 --> 00:01:00,440 Speaker 1: that makes you sweat your neck. Who ha, I've got 12 00:01:00,440 --> 00:01:02,440 Speaker 1: you all in check. And I was like, man, New 13 00:01:02,520 --> 00:01:07,320 Speaker 1: York slaying is crazy. What does that mean? 14 00:01:07,640 --> 00:01:10,480 Speaker 2: I thought, Also, it means that that's actually quite good. 15 00:01:10,520 --> 00:01:14,039 Speaker 2: I beat like eggnog, make that. 16 00:01:15,680 --> 00:01:16,240 Speaker 1: Pretty good? 17 00:01:17,440 --> 00:01:20,600 Speaker 2: Them eggs to get that nog sounds so absolutely dirty, 18 00:01:20,680 --> 00:01:23,279 Speaker 2: like we're going to get flagged in our internal. 19 00:01:25,959 --> 00:01:29,039 Speaker 1: We only use whole eggs. Okay, last it has nothing 20 00:01:29,080 --> 00:01:33,560 Speaker 1: to do with today's episode, but uh, you guys, true story. 21 00:01:33,880 --> 00:01:36,760 Speaker 1: For a long time as well, I thought he was 22 00:01:36,800 --> 00:01:40,840 Speaker 1: saying I got you all in check like the country 23 00:01:40,840 --> 00:01:46,080 Speaker 1: of Chechia, like c z e h and I'm of. 24 00:01:46,160 --> 00:01:48,480 Speaker 2: You in my mind in check at all times. 25 00:01:48,600 --> 00:01:52,200 Speaker 1: What is like, Okay, Buster, if you're listening, Man, we're 26 00:01:52,200 --> 00:01:55,320 Speaker 1: big fans. I've been bullying with me as always is 27 00:01:55,360 --> 00:01:59,000 Speaker 1: the one and only the man, myth legend, mister Noel Brown. 28 00:01:59,240 --> 00:02:02,160 Speaker 2: No you think you want Buster on the show? Oh man, 29 00:02:02,320 --> 00:02:04,880 Speaker 2: he's that's a big dude right there. Man, Man, he 30 00:02:04,880 --> 00:02:07,880 Speaker 2: got he got, he got swollen. He was always kind 31 00:02:07,880 --> 00:02:10,280 Speaker 2: of swollen, but he seems to have gotten swoller late 32 00:02:10,320 --> 00:02:10,880 Speaker 2: in life. 33 00:02:10,880 --> 00:02:14,240 Speaker 1: Over a time. Yeah. And uh and gosh, you can't 34 00:02:14,440 --> 00:02:17,240 Speaker 1: you can't mess with the rhymes. Uh. He's got a 35 00:02:17,360 --> 00:02:22,080 Speaker 1: sort of secret sauce. We could say segue. Uh, Noel, 36 00:02:23,480 --> 00:02:26,600 Speaker 1: you are on the road and Uh, I hope if 37 00:02:26,639 --> 00:02:27,919 Speaker 1: I had a little horse. 38 00:02:28,200 --> 00:02:30,920 Speaker 2: It's because it's early for me and my brain because 39 00:02:30,919 --> 00:02:32,520 Speaker 2: I've been on the West Coast long enough where i 40 00:02:32,520 --> 00:02:36,720 Speaker 2: have finally just finally adapted to West Coast brain, only 41 00:02:36,760 --> 00:02:39,880 Speaker 2: to have to adapt back to East Coast brain immediately. 42 00:02:40,680 --> 00:02:43,000 Speaker 1: Yeah. We were we were talking off air, and I 43 00:02:43,120 --> 00:02:45,880 Speaker 1: was I always saying like, oh man, I've been there. 44 00:02:46,080 --> 00:02:50,280 Speaker 1: The time zones are weird. Uh, but we have uh, 45 00:02:50,320 --> 00:02:53,800 Speaker 1: we have a continuing mission which is to explore ridiculous 46 00:02:53,840 --> 00:02:56,040 Speaker 1: history and we want to start today's episode with a 47 00:02:56,040 --> 00:03:00,760 Speaker 1: big thanks to a good friend of of ours, mister 48 00:03:00,880 --> 00:03:03,960 Speaker 1: Brenton Smith from Station sixteen. 49 00:03:04,120 --> 00:03:07,440 Speaker 2: Of course, Brenton, by the way, a missive Dare we 50 00:03:07,480 --> 00:03:10,639 Speaker 2: say a mandate? Dare we say it is our charge 51 00:03:10,680 --> 00:03:12,800 Speaker 2: to explore ridiculous history? 52 00:03:13,480 --> 00:03:17,600 Speaker 1: Yes? Yeah, check this out, Noel, So you and I 53 00:03:17,720 --> 00:03:20,360 Speaker 1: know Brenton, I would say pretty well at this point, 54 00:03:20,680 --> 00:03:23,720 Speaker 1: I was astonished to find that he actually listens to 55 00:03:23,760 --> 00:03:26,399 Speaker 1: the show Ridiculous time. 56 00:03:26,560 --> 00:03:28,239 Speaker 2: Every time I hear that anyone listens to the show, 57 00:03:28,280 --> 00:03:30,480 Speaker 2: I'm astonished, right. 58 00:03:31,320 --> 00:03:34,040 Speaker 1: Despite the fact that he has to hang out with 59 00:03:34,120 --> 00:03:37,920 Speaker 1: us on a regular basis in person as we make 60 00:03:37,960 --> 00:03:41,520 Speaker 1: a bunch of weird sketch comedy and other. 61 00:03:41,480 --> 00:03:45,240 Speaker 2: Videos, sometimes with you wigged out and costumed out as 62 00:03:45,320 --> 00:03:47,280 Speaker 2: George Washington traveling through time. 63 00:03:47,640 --> 00:03:52,200 Speaker 1: Hey, and you as the you, as the person who 64 00:03:52,400 --> 00:03:56,440 Speaker 1: introduces that poor guy to things like virtual reality or escalators. 65 00:03:56,680 --> 00:03:57,680 Speaker 1: I'm the straight man. 66 00:03:58,120 --> 00:04:01,440 Speaker 2: It's this catch, but it's fine if you haven't seen those. 67 00:04:01,480 --> 00:04:03,360 Speaker 2: By the way, check out the stuff they don't want 68 00:04:03,400 --> 00:04:06,720 Speaker 2: you to know social media channels of note, and you 69 00:04:06,760 --> 00:04:07,280 Speaker 2: can see them. 70 00:04:07,320 --> 00:04:09,080 Speaker 1: It's basically become an ongoing series. 71 00:04:09,120 --> 00:04:15,560 Speaker 2: But Brenton fine, fond of Fine Whiskey's ball caps and 72 00:04:15,640 --> 00:04:18,480 Speaker 2: apparently sauce history. Yeah. 73 00:04:18,680 --> 00:04:21,840 Speaker 1: Yeah, so he asked us. He said, you guys, you know, 74 00:04:21,960 --> 00:04:25,320 Speaker 1: I listened to the show, and also I like what 75 00:04:25,360 --> 00:04:27,960 Speaker 1: you're doing with these condiments. But why have you never 76 00:04:28,200 --> 00:04:32,440 Speaker 1: talked about Worcestershire. Worcestershire. 77 00:04:32,720 --> 00:04:35,400 Speaker 2: See, that's going to become an ongoing thing. I mean, 78 00:04:35,520 --> 00:04:37,600 Speaker 2: there's just so many ways to make a meal out 79 00:04:37,600 --> 00:04:42,360 Speaker 2: of that. Sometimes I like to go wor You we go, Yeah, 80 00:04:42,400 --> 00:04:44,920 Speaker 2: Sometimes I like to shorten it to Wooster because we 81 00:04:45,000 --> 00:04:48,840 Speaker 2: know how that goes. What is it, though, Ben? What 82 00:04:49,200 --> 00:04:52,360 Speaker 2: is this brown juice of the Gods? 83 00:04:52,680 --> 00:04:55,920 Speaker 1: Hang on, I'm writing down the number of times that 84 00:04:55,960 --> 00:05:00,520 Speaker 1: we're saying this name. Okay, so we're already at like 85 00:05:01,160 --> 00:05:05,760 Speaker 1: four or five. Yeah, yeah, yeah. So most of us 86 00:05:06,120 --> 00:05:11,360 Speaker 1: who enjoy cooking will use this sauce Worces this year, 87 00:05:12,040 --> 00:05:14,960 Speaker 1: and we often, at least here in the US and 88 00:05:15,240 --> 00:05:18,279 Speaker 1: probably in England, we often buy it in a grocery 89 00:05:18,320 --> 00:05:21,320 Speaker 1: store with like a paper wrapping around it. The Lee 90 00:05:21,360 --> 00:05:23,920 Speaker 1: in Parents bottle. Yeah you remember those? 91 00:05:24,279 --> 00:05:26,040 Speaker 2: You know It's true, Ben, And I've got to say, 92 00:05:26,040 --> 00:05:29,120 Speaker 2: in my mind, Lee and Parents is the only one 93 00:05:29,120 --> 00:05:31,880 Speaker 2: that exists, though I know there are other pretenders to 94 00:05:31,920 --> 00:05:32,719 Speaker 2: the throne. 95 00:05:33,640 --> 00:05:38,279 Speaker 1: And it's a very interesting throne indeed, because we're most 96 00:05:38,320 --> 00:05:41,000 Speaker 1: all of us are familiar with the sauce, know it 97 00:05:41,080 --> 00:05:44,039 Speaker 1: and love it. But if we just straight up describe 98 00:05:44,080 --> 00:05:47,080 Speaker 1: the ingredients and the flavor, it would make even the 99 00:05:47,120 --> 00:05:51,719 Speaker 1: most articulate person sound absolutely bonkers. Luckily we are not 100 00:05:51,800 --> 00:05:56,640 Speaker 1: the most articulate people. Well we're articulately bonkers at least. 101 00:05:56,760 --> 00:05:57,200 Speaker 1: I love it. 102 00:05:57,279 --> 00:05:59,679 Speaker 2: Yeah, it is a weird one, right, because there's nothing 103 00:05:59,720 --> 00:06:03,680 Speaker 2: else quite like it. It has some soy sauce vibes, 104 00:06:04,200 --> 00:06:06,560 Speaker 2: you know, it has some if you ever had like 105 00:06:06,640 --> 00:06:10,120 Speaker 2: liquid aminos, you know, something like that, or even what's 106 00:06:10,120 --> 00:06:14,200 Speaker 2: the other one MSG kind of vibes. But yet none 107 00:06:14,240 --> 00:06:16,240 Speaker 2: of those things and all of those things. It's it's 108 00:06:16,279 --> 00:06:20,039 Speaker 2: sort of a mystical brown liquid. Yeah, it's still not 109 00:06:20,320 --> 00:06:23,839 Speaker 2: quite all all the stuff we described as like part 110 00:06:24,040 --> 00:06:31,359 Speaker 2: of Worcestershire, but not quite the thing entire. So look, 111 00:06:32,680 --> 00:06:37,880 Speaker 2: we will throughout this episode use alternate pronunciations. You might 112 00:06:37,920 --> 00:06:43,359 Speaker 2: hear worcestershre Worcestershire or what'd you say worcesters Shire. I 113 00:06:43,440 --> 00:06:48,240 Speaker 2: liked Worcestershire, which I know is wrong. It's just fun 114 00:06:48,320 --> 00:06:50,359 Speaker 2: to say. It makes me feel like I'm tasting it 115 00:06:50,480 --> 00:06:51,000 Speaker 2: as I say it. 116 00:06:51,400 --> 00:06:53,920 Speaker 1: Yeah, I like that. I like that form and function, 117 00:06:54,200 --> 00:06:57,880 Speaker 1: just like morocket taut us. You know, folks, if you 118 00:06:57,920 --> 00:07:01,560 Speaker 1: think the pronunciation is ridiculous, just wait till you hear 119 00:07:01,720 --> 00:07:04,600 Speaker 1: the origin story. Before we get to that, though, we 120 00:07:04,720 --> 00:07:07,040 Speaker 1: got to break down the flavor. Man, how would you 121 00:07:07,120 --> 00:07:08,839 Speaker 1: describe wors the shure sauce? 122 00:07:09,080 --> 00:07:10,840 Speaker 2: Yeah, I was, I was kind of beginning to because 123 00:07:10,840 --> 00:07:13,120 Speaker 2: I was trying to think of it. It's sort of 124 00:07:13,160 --> 00:07:15,760 Speaker 2: like a state of mind more than it even is 125 00:07:15,920 --> 00:07:18,160 Speaker 2: like a specifical flavor, right Florida. 126 00:07:18,240 --> 00:07:19,560 Speaker 1: Yeah, uh yeah. 127 00:07:19,440 --> 00:07:21,800 Speaker 2: Because I mean it has it's the tang and the 128 00:07:21,840 --> 00:07:25,240 Speaker 2: salts of something that we might recognize as like a 129 00:07:25,320 --> 00:07:28,800 Speaker 2: soy sauce, but then it has the it reveals these 130 00:07:28,840 --> 00:07:34,480 Speaker 2: other almost sweet and sour, a tiny bit of subtle 131 00:07:35,080 --> 00:07:38,240 Speaker 2: kind of floral notes or something. It really is just 132 00:07:38,280 --> 00:07:39,480 Speaker 2: it tas what does it taste like? 133 00:07:39,520 --> 00:07:45,960 Speaker 1: It tastes like, Yeah, there's a there's a central brightness respectively. 134 00:07:46,120 --> 00:07:48,320 Speaker 1: It's that floral bit that I was trying to Yeah, 135 00:07:48,400 --> 00:07:50,000 Speaker 1: I mean, there are layers to it. And with so 136 00:07:50,080 --> 00:07:53,840 Speaker 1: much going on palette wise, it's kind of surprising that 137 00:07:54,840 --> 00:07:58,920 Speaker 1: we would put it in so many different dishes. I mean, 138 00:07:59,440 --> 00:08:00,600 Speaker 1: we use it all the time. 139 00:08:01,200 --> 00:08:03,480 Speaker 2: Can we just start off off the rip saying that, 140 00:08:03,560 --> 00:08:06,120 Speaker 2: I think we're all pretty big fans of the stuff. 141 00:08:07,160 --> 00:08:09,360 Speaker 2: This is not the time where we rag on Wooster 142 00:08:09,800 --> 00:08:12,920 Speaker 2: higher sauce as a flavor. More just kind of maybe 143 00:08:13,040 --> 00:08:15,080 Speaker 2: lampoon the history of it a little bit and kind 144 00:08:15,080 --> 00:08:17,800 Speaker 2: of bring some things into the light. But boy, there's 145 00:08:17,840 --> 00:08:20,000 Speaker 2: nothing like it. When that's what you want, there's nothing 146 00:08:20,000 --> 00:08:22,440 Speaker 2: else you can to reach for, whether it be a soup, 147 00:08:22,680 --> 00:08:27,040 Speaker 2: a braise, perhaps even a saute. Yeah, yeah, just so, 148 00:08:27,320 --> 00:08:30,960 Speaker 2: And we want to go to Aleah Hoyt. Writing for 149 00:08:31,040 --> 00:08:36,080 Speaker 2: How Stuff Works, she interviewed Seamus Mullet, chef at the 150 00:08:36,120 --> 00:08:40,160 Speaker 2: Institute of Culinary Education, and he has one of the 151 00:08:40,160 --> 00:08:44,040 Speaker 2: best descriptions of this. He says, Worcestershire sauce is kind 152 00:08:44,040 --> 00:08:48,520 Speaker 2: of a flavor amplifier, right. It makes things deeper, it 153 00:08:48,520 --> 00:08:52,400 Speaker 2: makes things more savory. It's like the hip kids call 154 00:08:52,440 --> 00:08:54,280 Speaker 2: it oomammy ooh mommy. 155 00:08:54,320 --> 00:08:56,080 Speaker 1: You know it's true, and we love that. 156 00:08:56,800 --> 00:08:58,160 Speaker 2: It really is sort of what do they that they 157 00:08:58,160 --> 00:09:04,000 Speaker 2: say that there's like acid, heat, salt, and then the zumammy. 158 00:09:04,200 --> 00:09:06,280 Speaker 2: It was just sort of like an additional you know, 159 00:09:07,160 --> 00:09:10,600 Speaker 2: taste sense almost the way things hit your palate. 160 00:09:10,760 --> 00:09:15,440 Speaker 1: It's mushrooms, you know. That's the thing about your sauce. 161 00:09:15,640 --> 00:09:18,000 Speaker 2: It really has a mushroomy kind of flavor to it 162 00:09:18,040 --> 00:09:22,240 Speaker 2: as well to me anyway. But yeah, I'm sorry, that's right. 163 00:09:22,280 --> 00:09:24,960 Speaker 2: It's the fifth taste, right, umammy. 164 00:09:24,559 --> 00:09:27,079 Speaker 1: After salty, sweet, bitter, and sour, And I. 165 00:09:27,040 --> 00:09:28,920 Speaker 2: Said acid heat and all of that, but those are 166 00:09:29,000 --> 00:09:31,320 Speaker 2: kind of the chefy ways of describing those. 167 00:09:32,360 --> 00:09:39,600 Speaker 1: Yeah, Often umami is described as deliciousness and Chef Mullen. 168 00:09:40,480 --> 00:09:45,520 Speaker 1: Chef Mullen argues that umami brings out natural flavorings in food, 169 00:09:45,600 --> 00:09:48,400 Speaker 1: so he says it makes steak taste more steak, like 170 00:09:49,120 --> 00:09:54,160 Speaker 1: mushrooms more mushroomy, you know. Oh. We also we've got 171 00:09:54,160 --> 00:09:58,400 Speaker 1: to give a shout out to our friends Annie Lord 172 00:09:58,480 --> 00:10:01,600 Speaker 1: and Andrew over it. Save. Yeah, they've got a cool 173 00:10:01,800 --> 00:10:05,880 Speaker 1: history of umami. It wasn't really a Western thing until 174 00:10:05,920 --> 00:10:11,560 Speaker 1: the early nineteen hundreds thanks to an astonishing chemist and 175 00:10:11,600 --> 00:10:16,640 Speaker 1: professor named Kikune Ikeda something to do with msg in 176 00:10:16,679 --> 00:10:20,319 Speaker 1: that tale, I believe, right, Yes, sir, you are correct. Yeah, yeah, 177 00:10:20,360 --> 00:10:26,360 Speaker 1: and he was. He isolated this isolated glutamate and created 178 00:10:26,440 --> 00:10:28,240 Speaker 1: monosodium glue toamate. 179 00:10:28,080 --> 00:10:30,440 Speaker 2: M ST, which it's a bad rap. Weirdly, we talked 180 00:10:30,480 --> 00:10:33,800 Speaker 2: about this in our History of Chinese Restaurants. MSG sort 181 00:10:33,800 --> 00:10:38,040 Speaker 2: of got unfairly maligned in sort of a weird racist 182 00:10:38,480 --> 00:10:41,720 Speaker 2: kind of slander campaign against Chinese restaurants. 183 00:10:42,800 --> 00:10:47,760 Speaker 1: Yeah, and he noticed even back when it was popularizing this, 184 00:10:48,160 --> 00:10:52,000 Speaker 1: he said, Okay, what I'll call what I'll call umami, 185 00:10:52,920 --> 00:10:57,800 Speaker 1: it really is signaling. Glutamate is signaling the presence of protein, 186 00:10:58,280 --> 00:11:02,880 Speaker 1: and human beings evolved to hunt protein. Right. 187 00:11:03,920 --> 00:11:06,600 Speaker 2: Even in the Shefe type shows, they refer to the 188 00:11:06,640 --> 00:11:09,880 Speaker 2: big old slab of you know, main course, you know 189 00:11:10,160 --> 00:11:12,960 Speaker 2: goodness on your plate as your protein, whether it be 190 00:11:13,400 --> 00:11:16,640 Speaker 2: you know, beast or tofu. 191 00:11:16,440 --> 00:11:20,760 Speaker 1: Mm hmm yeah, whether it be tofurky or ribs. I mean. Also, 192 00:11:21,480 --> 00:11:24,440 Speaker 1: we were interested to learn you can taste glue tomate 193 00:11:24,480 --> 00:11:28,760 Speaker 1: if you're a human at concentration six and sixteen times 194 00:11:28,800 --> 00:11:33,600 Speaker 1: lower than sugar or salt. That is interesting. What does 195 00:11:33,640 --> 00:11:35,960 Speaker 1: it taste like? Just a dash will do it? It 196 00:11:36,000 --> 00:11:38,680 Speaker 1: tastes delicious? Yeah, okay, this is deliciousness. 197 00:11:38,679 --> 00:11:41,760 Speaker 2: We're still talking about here, Okay, got it. So, without 198 00:11:41,840 --> 00:11:44,600 Speaker 2: going too too far into the food science of it all, 199 00:11:44,640 --> 00:11:46,760 Speaker 2: if you want a deeper dive onto that kind of stuff, 200 00:11:46,840 --> 00:11:50,320 Speaker 2: definitely please do check out Savor. We ought to point 201 00:11:50,360 --> 00:11:53,120 Speaker 2: out that a lot of savory foods which might be 202 00:11:53,160 --> 00:11:57,080 Speaker 2: considered umami rich, they need time to steep in those 203 00:11:57,080 --> 00:12:00,599 Speaker 2: flavors you know, low, slow and low, you know, or 204 00:12:00,640 --> 00:12:03,480 Speaker 2: a nice braize in its own juices of like a 205 00:12:03,520 --> 00:12:06,040 Speaker 2: pork loin or whatever it might be. Those things have 206 00:12:06,080 --> 00:12:09,040 Speaker 2: to really kind of set in and that does take 207 00:12:09,200 --> 00:12:10,199 Speaker 2: time and care. 208 00:12:11,400 --> 00:12:16,679 Speaker 1: Yeah. Speaking with MPR of Flavored chemist named Ariel Johnson said, 209 00:12:16,800 --> 00:12:20,520 Speaker 1: a lot of umami esque or omamy rich foods are 210 00:12:20,800 --> 00:12:24,480 Speaker 1: fermented or slow cooked, like you said, like a bone 211 00:12:24,520 --> 00:12:28,480 Speaker 1: broth or kimchi, and it can take weeks, right kim 212 00:12:28,679 --> 00:12:31,079 Speaker 1: I mean like for some of these things, right, Yeah, 213 00:12:31,440 --> 00:12:36,160 Speaker 1: you know, kimchi started by burying this stuff. So we'll 214 00:12:36,160 --> 00:12:40,359 Speaker 1: see why this point about age is important about fermentation 215 00:12:40,760 --> 00:12:46,240 Speaker 1: because we know there is ancient history. One of humanity's 216 00:12:46,280 --> 00:12:50,240 Speaker 1: oldest condiments is garam and it had umami before people 217 00:12:50,320 --> 00:12:52,840 Speaker 1: use the word of mommy, it's a fermented fish sauce, 218 00:12:53,840 --> 00:12:59,360 Speaker 1: a precursor to Catsup Yeah, which later became Ketchup Yeah. 219 00:12:59,559 --> 00:13:03,760 Speaker 1: And Worcestershire probably isn't a direct descendant of Garhm, but 220 00:13:03,800 --> 00:13:08,040 Speaker 1: the flavor profiles have a lot in common. Fish sauces 221 00:13:08,200 --> 00:13:13,959 Speaker 1: were a staple in East Asian cooking for millennia, basically a. 222 00:13:13,920 --> 00:13:15,640 Speaker 2: Staple in both of our fridges as well. 223 00:13:15,679 --> 00:13:18,240 Speaker 1: Ben Oh, yes, sir, Yeah, you gotta have you gotta 224 00:13:18,320 --> 00:13:20,840 Speaker 1: have your sauces. You know, it's funny. I didn't think 225 00:13:20,880 --> 00:13:21,240 Speaker 1: about this. 226 00:13:21,640 --> 00:13:24,240 Speaker 2: Maybe it's been a while since we did the episode 227 00:13:24,400 --> 00:13:28,240 Speaker 2: on Ketchup, But Worcestershire Sauce as we know it today 228 00:13:28,480 --> 00:13:31,400 Speaker 2: really really is kind of the next evolution of that 229 00:13:31,480 --> 00:13:34,360 Speaker 2: Garum that was considered to be the precursor to Ketchup. 230 00:13:34,400 --> 00:13:37,760 Speaker 2: But modern day Ketchup doesn't resemble either of these things 231 00:13:37,800 --> 00:13:41,240 Speaker 2: at all. But Worcester Sauce really is kind of that 232 00:13:41,320 --> 00:13:42,520 Speaker 2: thing that we're talking about. 233 00:13:42,640 --> 00:13:52,000 Speaker 1: Yeah, it's carrying the torch. We don't know whether the 234 00:13:52,040 --> 00:13:57,840 Speaker 1: original Worcestershire bros. Were trying to copy an existing variation, 235 00:13:58,080 --> 00:13:59,959 Speaker 1: like if they had a sample of it. But our 236 00:14:00,120 --> 00:14:03,200 Speaker 1: story starts with three guys. There are two of them. 237 00:14:03,360 --> 00:14:09,120 Speaker 1: John Wheeley Lee spelled l Ea and William Henry parents, 238 00:14:09,760 --> 00:14:12,840 Speaker 1: this chemist holy In parents. 239 00:14:13,679 --> 00:14:19,200 Speaker 2: They started a business in eighteen twenty three in we're okay, 240 00:14:21,240 --> 00:14:22,400 Speaker 2: would this be woolster? 241 00:14:23,200 --> 00:14:25,560 Speaker 1: I think it's a wooster. I think it's a wooster. 242 00:14:25,960 --> 00:14:28,280 Speaker 2: Oh, you know, it's one of those things where you've 243 00:14:28,280 --> 00:14:31,840 Speaker 2: got Leicester but it's spelled Leicester. We've talked about this 244 00:14:31,920 --> 00:14:35,880 Speaker 2: in England, so would not it follow logically that Worcester 245 00:14:36,000 --> 00:14:37,560 Speaker 2: would be woolster. 246 00:14:37,800 --> 00:14:40,440 Speaker 1: It's english Man. There are no rules, really. 247 00:14:40,960 --> 00:14:43,600 Speaker 2: And why have the shire on a place that already 248 00:14:43,680 --> 00:14:46,680 Speaker 2: is the name of basically a shire. Why not just 249 00:14:46,720 --> 00:14:50,080 Speaker 2: call it Worcester Sauce or Worcester Sauce anyway, we'll probably 250 00:14:50,120 --> 00:14:52,640 Speaker 2: get to that, but guess that's where they were operating 251 00:14:52,680 --> 00:14:55,480 Speaker 2: out of a little pharmacy on the high Street, which 252 00:14:55,520 --> 00:14:57,920 Speaker 2: was Broad Street, and they made tons of stuff. They 253 00:14:57,920 --> 00:15:02,360 Speaker 2: were doing lots of experimentation, many of which were with flavor. 254 00:15:02,800 --> 00:15:03,200 Speaker 2: Mm hmm. 255 00:15:03,560 --> 00:15:06,520 Speaker 1: Yeah. They also went on to make a hair regrowth 256 00:15:06,600 --> 00:15:10,600 Speaker 1: tonic spoiler that spoiler it doesn't work, but try it 257 00:15:10,640 --> 00:15:12,520 Speaker 1: and soup. I don't know what to tell you. They 258 00:15:12,560 --> 00:15:16,440 Speaker 1: also quite possibly create a fable about their own fabled sauce, 259 00:15:16,440 --> 00:15:20,120 Speaker 1: So maybe I love it fable fabled, yeah, meta fable. 260 00:15:20,160 --> 00:15:24,320 Speaker 1: So maybe we can we can share the origin story 261 00:15:25,040 --> 00:15:29,080 Speaker 1: as they put it, and we'll learn about the third 262 00:15:29,360 --> 00:15:30,920 Speaker 1: character in the tail. 263 00:15:31,520 --> 00:15:33,720 Speaker 2: I'm just gonna nip this in the butd real quick, guys, 264 00:15:33,720 --> 00:15:36,120 Speaker 2: and see what the Internet says as to how we 265 00:15:36,160 --> 00:15:40,040 Speaker 2: should pronounce the name of this sauce. Not you gonna 266 00:15:40,080 --> 00:15:42,680 Speaker 2: change the way I pronounce it necessarily, but I'm just curious. 267 00:15:43,160 --> 00:15:46,480 Speaker 1: Oh we've got some tangents on that too. Man. 268 00:15:46,680 --> 00:15:48,640 Speaker 2: Okay, well, I'm excited to get to that. But it 269 00:15:48,680 --> 00:15:52,520 Speaker 2: says here a shy see, I can't. 270 00:15:52,320 --> 00:15:52,800 Speaker 1: Even do it. 271 00:15:52,880 --> 00:15:57,680 Speaker 2: Woos to sure, woos to shure it's a wu it 272 00:15:57,760 --> 00:15:58,480 Speaker 2: really is wu ha. 273 00:15:59,040 --> 00:16:02,840 Speaker 1: Wu stuff uh. And then sure sure, So when you 274 00:16:02,920 --> 00:16:06,600 Speaker 1: get to the end of it, you're just saying, sure, yeah. 275 00:16:06,480 --> 00:16:11,920 Speaker 2: I like Wooster Wooster, Sure sure Shyre in there, but 276 00:16:12,560 --> 00:16:13,960 Speaker 2: sure Shire enough. 277 00:16:14,240 --> 00:16:16,600 Speaker 1: Huh. That was a transition right there. 278 00:16:17,120 --> 00:16:22,160 Speaker 2: They did, in fact, you know, dabble in sorcery, sorcery 279 00:16:22,200 --> 00:16:25,000 Speaker 2: and sorcery sort of what do you call it, ben, 280 00:16:25,040 --> 00:16:28,280 Speaker 2: when you when you transmute things into other things, alchemy, 281 00:16:28,560 --> 00:16:29,480 Speaker 2: flavor alchemy. 282 00:16:29,680 --> 00:16:32,400 Speaker 1: There we go. I like that, I'm a flavor alchemist. 283 00:16:32,840 --> 00:16:36,080 Speaker 2: H and they had, at least on the early versions 284 00:16:36,160 --> 00:16:39,880 Speaker 2: of this this fabled sauce a little bit of a tagline, right, 285 00:16:40,720 --> 00:16:41,440 Speaker 2: how did that read? 286 00:16:41,760 --> 00:16:46,240 Speaker 1: Oh? They put out an ad shortly after they began sauce. Yeah, 287 00:16:46,280 --> 00:16:50,120 Speaker 1: and it says, quote, the Worcestershire sauce is prepared by 288 00:16:50,200 --> 00:16:54,280 Speaker 1: us from the favorite recipe of a nobleman of acknowledged gout, 289 00:16:54,640 --> 00:16:57,880 Speaker 1: which back then was not a bad thing, having good 290 00:16:57,920 --> 00:17:02,040 Speaker 1: taste acknowledged good isn't. Don't you get gouts from eating 291 00:17:02,040 --> 00:17:04,080 Speaker 1: too many rich foods? Yes? 292 00:17:04,760 --> 00:17:06,960 Speaker 2: I love language, It's so fun. 293 00:17:07,440 --> 00:17:08,280 Speaker 1: Let's terrifying. 294 00:17:08,720 --> 00:17:11,119 Speaker 2: Too much poulted meat from all that good taste and 295 00:17:11,280 --> 00:17:14,160 Speaker 2: makes you have a foot swellow And this was likely 296 00:17:14,200 --> 00:17:18,320 Speaker 2: referring to the nobleman in question, Lord Marcus Sandy's of 297 00:17:18,440 --> 00:17:22,600 Speaker 2: the third Baron Sandy's, who had grown accustomed to kind 298 00:17:22,640 --> 00:17:25,720 Speaker 2: of a garam like fish sauce that he had learned 299 00:17:25,760 --> 00:17:29,760 Speaker 2: about and kind of gotten a taste for while governing 300 00:17:29,800 --> 00:17:33,640 Speaker 2: a brawl in Bengal. I can see a real colonizer, 301 00:17:33,720 --> 00:17:34,120 Speaker 2: this fella. 302 00:17:34,320 --> 00:17:37,960 Speaker 1: Right. Yeah, let's picture this moment with this story. So, 303 00:17:38,240 --> 00:17:42,520 Speaker 1: an aristocrat returns to England from abroad and colonial India, 304 00:17:42,560 --> 00:17:45,719 Speaker 1: and he just cannot find his favorite condiment. I just 305 00:17:45,760 --> 00:17:48,639 Speaker 1: can't find my favorite condiments right, And he doesn't have 306 00:17:48,680 --> 00:17:52,240 Speaker 1: any physical samples, probably because he likes the stuff so 307 00:17:52,320 --> 00:17:55,280 Speaker 1: much he already ate it all. So picture him, like 308 00:17:55,440 --> 00:17:58,800 Speaker 1: Rick Rubin in all these recording sessions, we can picture 309 00:17:58,800 --> 00:18:01,760 Speaker 1: the baron. He's waving his hands around, he's just throwing 310 00:18:01,800 --> 00:18:05,760 Speaker 1: words out and he's describing through speech. In comparison alone, 311 00:18:06,160 --> 00:18:09,840 Speaker 1: his experienced tasting fish sauce, and he might have been like, 312 00:18:10,600 --> 00:18:11,280 Speaker 1: well it's. 313 00:18:12,920 --> 00:18:18,879 Speaker 2: Sweet, oh I see so perhaps perhaps molasses large. 314 00:18:20,480 --> 00:18:28,480 Speaker 1: Sort of parents, the sort of sour ah so tamarinds. 315 00:18:30,080 --> 00:18:34,520 Speaker 1: Perhaps what indeed have fish eat somewhere. 316 00:18:36,160 --> 00:18:39,080 Speaker 2: Okay, we're gonna need to workshop this one for a while. 317 00:18:39,160 --> 00:18:43,320 Speaker 1: Ago like what we have to exercise empathy with Leah parents. 318 00:18:43,520 --> 00:18:46,800 Speaker 1: They got this crazy rich dude who is like, let 319 00:18:46,800 --> 00:18:48,400 Speaker 1: me just give you the vibes. 320 00:18:49,640 --> 00:18:52,280 Speaker 2: There should be a tagline the rich We get things 321 00:18:52,320 --> 00:18:55,600 Speaker 2: done because you know, they've got the money to throw 322 00:18:55,640 --> 00:18:58,320 Speaker 2: around and the influence, and usually when they want a thing, 323 00:18:58,760 --> 00:19:01,720 Speaker 2: people kind of listen, and that tends to a times 324 00:19:02,040 --> 00:19:05,080 Speaker 2: only benefit the rich. But sometimes, Ben, sometimes you get 325 00:19:05,080 --> 00:19:07,359 Speaker 2: the trickle down of sauce that benefits the world. 326 00:19:07,720 --> 00:19:08,760 Speaker 1: Here's my question. 327 00:19:09,040 --> 00:19:13,080 Speaker 2: Was there any threats of hunged, drawn and quartered involved 328 00:19:13,080 --> 00:19:13,360 Speaker 2: in this? 329 00:19:13,800 --> 00:19:16,200 Speaker 1: You never know, You never never know. You never. 330 00:19:16,400 --> 00:19:18,680 Speaker 2: History is written by the victors, and these guys seem 331 00:19:18,680 --> 00:19:20,840 Speaker 2: to have done well by themselves because their name still 332 00:19:20,880 --> 00:19:22,200 Speaker 2: is emblazoned on the sauce. 333 00:19:22,359 --> 00:19:26,480 Speaker 1: Right. So they go back to this baron and they say, Okay, 334 00:19:27,240 --> 00:19:34,320 Speaker 1: based on your somewhat unhinged conversation, we have taken all 335 00:19:34,359 --> 00:19:36,920 Speaker 1: of the like flavor notes that you told us about. 336 00:19:37,119 --> 00:19:41,640 Speaker 1: We put them into this weird sort of mixtape and 337 00:19:42,480 --> 00:19:45,880 Speaker 1: here you go. We're not sure exactly what they handed him, 338 00:19:46,160 --> 00:19:49,480 Speaker 1: but the original thing probably had. Well. Do you want 339 00:19:49,480 --> 00:19:51,240 Speaker 1: to just read the list of ingredients? 340 00:19:51,560 --> 00:19:54,440 Speaker 2: Yeah, and I'm not gonna lie Vivin. I initially saw 341 00:19:54,480 --> 00:19:57,080 Speaker 2: this list and I'm like, okay, you know, I mean, 342 00:19:57,119 --> 00:19:59,720 Speaker 2: we don't have proportions here, but we've got barley malt 343 00:19:59,840 --> 00:20:04,480 Speaker 2: vin spirit vinegar, which I imagine is mean barley matt. 344 00:20:04,240 --> 00:20:05,280 Speaker 1: Would be a darker vinegar. 345 00:20:05,280 --> 00:20:07,200 Speaker 2: Spirit vinegar would be a little bit more of maybe 346 00:20:07,200 --> 00:20:11,560 Speaker 2: a bitter clear vinegar. Yeah, molasses, you know, and sugar 347 00:20:11,720 --> 00:20:15,960 Speaker 2: and salt, anchovies, tamar and extract challice, which were later 348 00:20:16,000 --> 00:20:17,600 Speaker 2: replaced by onions, garlic. 349 00:20:17,880 --> 00:20:18,720 Speaker 1: I hate this one though. 350 00:20:18,800 --> 00:20:23,360 Speaker 2: Man, I hate spices be so condescen It's like, come on, man, 351 00:20:23,560 --> 00:20:27,000 Speaker 2: which one h And also, of course flavor. 352 00:20:26,680 --> 00:20:32,639 Speaker 1: Rings even weirder. Probably probably some something citrual, probably like 353 00:20:32,800 --> 00:20:37,000 Speaker 1: lemons of some sort, like lemon juice sort. So why 354 00:20:37,080 --> 00:20:38,639 Speaker 1: not just say lemon lemons. 355 00:20:38,680 --> 00:20:44,280 Speaker 2: You said molasses, you said tamar and extract. Yeah, it 356 00:20:44,480 --> 00:20:47,360 Speaker 2: certainly is a proprietary formula, despite the fact that we 357 00:20:47,440 --> 00:20:49,840 Speaker 2: do see other versions of them. There's going to be 358 00:20:50,160 --> 00:20:54,760 Speaker 2: pretty significant flavor differences. It's it's it's not exactly codified, right. 359 00:20:54,880 --> 00:20:58,360 Speaker 2: It sounds like we both I think thought this sounds okay, 360 00:20:58,440 --> 00:21:01,960 Speaker 2: that sounds you get behind that, except for the obfuscation 361 00:21:02,240 --> 00:21:06,879 Speaker 2: of the spices and flavorings. But apparently the first batch 362 00:21:07,000 --> 00:21:08,159 Speaker 2: was quite bad. 363 00:21:08,680 --> 00:21:11,160 Speaker 1: Yeah. I was gonna say, who knows, it sounds eclectic, 364 00:21:11,280 --> 00:21:15,399 Speaker 1: but maybe it tasted awesome. It did not spoil. This 365 00:21:15,440 --> 00:21:18,359 Speaker 1: stuff was gross. And before we get to the plot 366 00:21:18,400 --> 00:21:22,679 Speaker 1: holes in that official kind of origin story, we know 367 00:21:22,840 --> 00:21:26,040 Speaker 1: for sure that leam Perrin's first crack at their Fishy 368 00:21:26,119 --> 00:21:30,600 Speaker 1: Sauce in eighteen thirty five was a swing in a miss. 369 00:21:30,760 --> 00:21:35,119 Speaker 1: Even the company itself later described that first pilot batch 370 00:21:35,240 --> 00:21:39,919 Speaker 1: as completely unpalatable, but they had some cost fallacy. They 371 00:21:39,960 --> 00:21:43,800 Speaker 1: spent so much time and money making barrels of this 372 00:21:43,880 --> 00:21:47,240 Speaker 1: stuff that was basically wet garbage juice. 373 00:21:46,840 --> 00:21:49,119 Speaker 2: Why would they have done that? Why wouldn't they have 374 00:21:49,160 --> 00:21:53,320 Speaker 2: a market tested at first before they made massive. 375 00:21:53,160 --> 00:21:57,240 Speaker 1: Scale of it. I mean they probably they were trying 376 00:21:57,320 --> 00:22:01,040 Speaker 1: to do the thing where you have a problem and 377 00:22:01,080 --> 00:22:03,879 Speaker 1: you keep adding to it, like in cooking. You know, 378 00:22:03,960 --> 00:22:06,919 Speaker 1: it's much easier to add a flavor than it is 379 00:22:06,960 --> 00:22:09,720 Speaker 1: to subtract a flavor. Sure, so I think they were 380 00:22:09,800 --> 00:22:12,840 Speaker 1: just like, hey, maybe this is going to be the one. 381 00:22:13,080 --> 00:22:16,600 Speaker 1: Maybe we need more molasses, or maybe we need more anchovies. 382 00:22:17,160 --> 00:22:22,639 Speaker 1: It didn't work, and they they didn't throw it away 383 00:22:22,800 --> 00:22:26,120 Speaker 1: because they had a sub cost. So instead they took 384 00:22:26,160 --> 00:22:29,919 Speaker 1: the barrels of this test condiment and they hid it 385 00:22:30,000 --> 00:22:32,760 Speaker 1: away in the basement of their pharmacy and just sort 386 00:22:32,800 --> 00:22:35,800 Speaker 1: of like wash their hands of it. 387 00:22:36,240 --> 00:22:39,080 Speaker 2: Wait a minute, this does sound a little apocryphal, but 388 00:22:39,200 --> 00:22:41,080 Speaker 2: let me guess we heard about this in a recent 389 00:22:41,119 --> 00:22:45,679 Speaker 2: story too, about a thing and maybe it was Rome. 390 00:22:46,359 --> 00:22:49,840 Speaker 2: What was it, ben? It was like some century men 391 00:22:50,040 --> 00:22:55,560 Speaker 2: had some like some material they stuck away because they 392 00:22:56,400 --> 00:22:58,760 Speaker 2: kind of forgot about it and then it fermented and 393 00:22:58,840 --> 00:23:00,879 Speaker 2: it was really good. Oh no, I'm sorry, I know 394 00:23:00,920 --> 00:23:02,320 Speaker 2: what it was. I looked at a mine. This was 395 00:23:02,320 --> 00:23:05,520 Speaker 2: not a ridiculous history moment. It is a a thing 396 00:23:05,600 --> 00:23:12,879 Speaker 2: in Japan that is basically fermented soybeans and it's called knock. 397 00:23:13,320 --> 00:23:17,160 Speaker 2: Oh gosh, it's it's it looks like sticky, cheesy kind 398 00:23:17,200 --> 00:23:19,320 Speaker 2: of beanstoea nato. 399 00:23:19,480 --> 00:23:19,680 Speaker 1: Yeah. 400 00:23:19,720 --> 00:23:23,800 Speaker 2: It was featured in that show Showgun, where like these 401 00:23:23,840 --> 00:23:26,399 Speaker 2: women are eating it and they're kind of the you know, 402 00:23:26,480 --> 00:23:28,359 Speaker 2: black Black Moore or whatever the hell's name is. 403 00:23:29,200 --> 00:23:30,240 Speaker 1: He asks what that is. 404 00:23:30,280 --> 00:23:32,200 Speaker 2: He wants to try it, and they tell him it's 405 00:23:32,200 --> 00:23:34,080 Speaker 2: not really for you, it's not something you'll be into, 406 00:23:34,400 --> 00:23:36,439 Speaker 2: and he, you know, insists and he eats it and 407 00:23:36,440 --> 00:23:39,200 Speaker 2: he's like, oh, this is this. It tastes like spoiled 408 00:23:39,280 --> 00:23:43,160 Speaker 2: cheese or something. Right, but that kind of thing where 409 00:23:43,160 --> 00:23:44,840 Speaker 2: it's like ah, and they tucked it away. That The 410 00:23:44,880 --> 00:23:47,439 Speaker 2: story behind that was that there was some you know, 411 00:23:47,520 --> 00:23:52,520 Speaker 2: invading you know, group of soldiers that had their soybeans 412 00:23:52,560 --> 00:23:55,280 Speaker 2: stowed away and they forgot about them or they let 413 00:23:55,280 --> 00:23:58,159 Speaker 2: them basically, they wrapped them in some wet something or 414 00:23:58,200 --> 00:24:01,280 Speaker 2: other and then they fermented and became this NATO and 415 00:24:01,440 --> 00:24:03,800 Speaker 2: the General or whatever got a taste for it, and 416 00:24:03,920 --> 00:24:06,720 Speaker 2: next thing, you know, this is a staple food of Japan. 417 00:24:07,280 --> 00:24:12,639 Speaker 1: I have eaten so many strange things, and I will say, 418 00:24:12,960 --> 00:24:16,800 Speaker 1: I know this is sometimes a controversial opinion. NATO, to 419 00:24:16,880 --> 00:24:21,000 Speaker 1: me has always answered a question that I never thought 420 00:24:21,000 --> 00:24:23,639 Speaker 1: to ask, which is like, have you ever smelled a 421 00:24:23,720 --> 00:24:25,919 Speaker 1: diaper and thought, what if I could just eat that 422 00:24:25,960 --> 00:24:30,560 Speaker 1: for breakfast? Yeah? You know, yeah, I mean apparently, what's it? 423 00:24:30,840 --> 00:24:35,760 Speaker 2: Durian tastes real nice but smells like dirty diapers. Yeah, 424 00:24:36,359 --> 00:24:38,080 Speaker 2: I hope I was sort of on the right track. 425 00:24:38,080 --> 00:24:41,320 Speaker 2: But what happened with these barrels of this concoction that 426 00:24:41,359 --> 00:24:43,879 Speaker 2: they kind of shoved in the basement forgot about. 427 00:24:44,160 --> 00:24:47,000 Speaker 1: You're absolutely on the right track more than a year past. 428 00:24:47,119 --> 00:24:51,400 Speaker 1: It wasn't until at least eighteen months later that someone 429 00:24:51,880 --> 00:24:55,560 Speaker 1: opens the door, you know, to the basement of the pharmacy. 430 00:24:55,840 --> 00:24:58,600 Speaker 1: They walk down the stairs and they see these barrels, 431 00:24:58,600 --> 00:25:01,160 Speaker 1: and they try the sauce or time. Maybe they were 432 00:25:01,160 --> 00:25:05,199 Speaker 1: thinking I could finally throw it away, but lo and behold, 433 00:25:05,840 --> 00:25:10,560 Speaker 1: this once wet garbage juice is now amazing, Like the 434 00:25:10,640 --> 00:25:12,159 Speaker 1: fermentation fixed it. 435 00:25:12,680 --> 00:25:14,480 Speaker 2: You can't really plan for that, so, I mean you can, 436 00:25:15,040 --> 00:25:17,919 Speaker 2: but a lot of times it starts from these happy accidents, 437 00:25:17,920 --> 00:25:20,000 Speaker 2: like with the NATO, right, I mean again, you would 438 00:25:20,000 --> 00:25:22,800 Speaker 2: maybe argue that that was an unhappy accident, and. 439 00:25:22,720 --> 00:25:23,639 Speaker 1: That's totally fine. 440 00:25:24,160 --> 00:25:26,000 Speaker 2: Some people do seem to really love it, whether it's 441 00:25:26,000 --> 00:25:28,680 Speaker 2: a taste you develop or whatever. Even in Japan, I 442 00:25:28,680 --> 00:25:31,879 Speaker 2: think there's like a certainly a percentage of the population 443 00:25:31,960 --> 00:25:35,880 Speaker 2: that can't stand the stuff. But awesome, man, I'm really 444 00:25:35,920 --> 00:25:39,520 Speaker 2: happy and really cool if true, really cool if true. 445 00:25:39,680 --> 00:25:43,439 Speaker 2: You know, this is a world changing condiment. It's definitely 446 00:25:43,440 --> 00:25:46,240 Speaker 2: an England changing condiment. You can put it on darn 447 00:25:46,280 --> 00:25:49,080 Speaker 2: near everything. And lets be honest, not to be a 448 00:25:49,160 --> 00:25:52,440 Speaker 2: negative Nelson, but British cuisine at the time could really 449 00:25:52,560 --> 00:25:56,840 Speaker 2: use the help. Yeah for sure. Obviously, again, apocryphal or not, 450 00:25:57,320 --> 00:26:00,920 Speaker 2: it does take time fermentation whatever, whether it be braising 451 00:26:01,040 --> 00:26:04,240 Speaker 2: or like long slow cooks or actual fermentation, which is 452 00:26:04,280 --> 00:26:08,359 Speaker 2: a chemical process to make flavors like what we're talking about, 453 00:26:08,359 --> 00:26:11,199 Speaker 2: the umami type of flavor. But if you have a 454 00:26:11,280 --> 00:26:15,280 Speaker 2: sauce like this, it almost gives you a shortcut. Yeah. 455 00:26:15,440 --> 00:26:18,920 Speaker 1: Yeah, that's a really good point and they're also Worcestershire 456 00:26:19,119 --> 00:26:22,800 Speaker 1: is a runaway hit because people are buying a story 457 00:26:22,840 --> 00:26:26,160 Speaker 1: as much as they're buying a sauce. There's this mysterious 458 00:26:26,440 --> 00:26:30,159 Speaker 1: origin tale of a nobleman haunted by memories of this 459 00:26:30,320 --> 00:26:34,800 Speaker 1: sauce from foreign shores. There's another mystery because the first 460 00:26:34,880 --> 00:26:38,680 Speaker 1: consumers don't know what is in this. They just think 461 00:26:38,720 --> 00:26:42,880 Speaker 1: it's tasty. That's a heck of a trust fall. They 462 00:26:42,920 --> 00:26:43,520 Speaker 1: don't care. 463 00:26:44,080 --> 00:26:47,679 Speaker 2: You know, who cares, Especially in those days. It certainly 464 00:26:47,720 --> 00:26:51,440 Speaker 2: wasn't the era of I need you know, listed ingredients 465 00:26:51,520 --> 00:26:57,840 Speaker 2: and nutritional facts and calorie counting government regulation. Right of course, 466 00:26:57,880 --> 00:27:01,880 Speaker 2: there was no There was no food and drug administration. 467 00:27:02,119 --> 00:27:02,320 Speaker 1: You know. 468 00:27:02,480 --> 00:27:05,359 Speaker 2: We were coasting on a wing and a prayer and 469 00:27:06,000 --> 00:27:07,480 Speaker 2: a tasty sauce. 470 00:27:07,760 --> 00:27:11,240 Speaker 1: Which is thankful that lady fingers don't have actual women's 471 00:27:11,240 --> 00:27:13,600 Speaker 1: fingers in them that we know of, that we know 472 00:27:14,000 --> 00:27:18,320 Speaker 1: of up to a certain point. There's a percentage of 473 00:27:18,359 --> 00:27:22,119 Speaker 1: fingers allowed anyway. Yeah, you're absolutely right, dude. The ingredients 474 00:27:22,160 --> 00:27:25,879 Speaker 1: of the original leam Perrin's Worcestershire sauce, they were like 475 00:27:25,960 --> 00:27:29,920 Speaker 1: the Coca Cola secret recipe of the time. For decades, 476 00:27:30,240 --> 00:27:33,560 Speaker 1: there was a bit of a conspiracy afoot because you 477 00:27:33,600 --> 00:27:38,240 Speaker 1: can find a pharmacy catalog from their lab on Broad 478 00:27:38,240 --> 00:27:42,560 Speaker 1: Street and was dated to eighteen twenty three. We knew 479 00:27:42,640 --> 00:27:46,760 Speaker 1: that tamarind and anchovies were definitely in there, but it 480 00:27:46,800 --> 00:27:51,600 Speaker 1: would take until like two thousand and nine for the 481 00:27:51,640 --> 00:27:55,560 Speaker 1: world to get a closer look at the actual story 482 00:27:55,640 --> 00:27:58,399 Speaker 1: and the actual ingredients. And maybe that's where we go 483 00:27:58,520 --> 00:28:01,680 Speaker 1: to the real story. Uh, Noel, I think we've we've 484 00:28:01,680 --> 00:28:04,640 Speaker 1: teased it pretty well. How do we know that this 485 00:28:04,720 --> 00:28:08,400 Speaker 1: Baron Sandy thing is maybe a little embellished. 486 00:28:08,800 --> 00:28:10,200 Speaker 2: Well, i'll tell. 487 00:28:10,040 --> 00:28:12,760 Speaker 1: You, Ben, we'll tell you. Actually, we'll do it together 488 00:28:12,880 --> 00:28:14,200 Speaker 1: as always. Uh. 489 00:28:14,280 --> 00:28:19,119 Speaker 2: There may have been a nobleman, you know, in the 490 00:28:19,160 --> 00:28:23,440 Speaker 2: mix who was waving his arms around wildly and describing 491 00:28:23,520 --> 00:28:28,520 Speaker 2: these flavors that he had savored back in his time abroad. Uh, 492 00:28:28,680 --> 00:28:32,800 Speaker 2: but it probably wasn't the guy we described. 493 00:28:32,880 --> 00:28:34,920 Speaker 1: Who was what was his name again, Ben. 494 00:28:34,960 --> 00:28:38,120 Speaker 2: Sandy Baron, But it was, it was, It was a 495 00:28:38,120 --> 00:28:44,240 Speaker 2: whole like, oh, Lord, Marcus Sandy, the third baron Sandy's 496 00:28:45,200 --> 00:28:48,000 Speaker 2: I don't even understand what that means. The third Baron, 497 00:28:48,200 --> 00:28:51,440 Speaker 2: Baron of Sandy's Press. Anyway, his name is Marcus Sandy's 498 00:28:51,480 --> 00:28:55,080 Speaker 2: and we we think it probably likely was it him. 499 00:28:55,120 --> 00:28:59,800 Speaker 2: According to a memo written by Lee and Parn's accountant 500 00:29:00,680 --> 00:29:05,600 Speaker 2: and archivist Brian Keoh in nineteen ninety seven, Lord Sandy's 501 00:29:06,440 --> 00:29:14,800 Speaker 2: apparently never governed in Bengal or ever even traveled to India, Oh, extating. 502 00:29:15,000 --> 00:29:19,400 Speaker 1: So it remains a mystery that as to who actually 503 00:29:20,320 --> 00:29:25,200 Speaker 1: was this apocryphal aristocrat who commissioned the first Worcestershire sauce 504 00:29:25,560 --> 00:29:28,719 Speaker 1: and the note here we're getting a lot of the 505 00:29:28,920 --> 00:29:33,240 Speaker 1: true story from our friends over at food republic dot com. 506 00:29:33,280 --> 00:29:37,760 Speaker 1: An excellent article by Andrew Housman called the Bizarre story 507 00:29:37,800 --> 00:29:40,520 Speaker 1: behind the invention of Worcestershire Sauce. 508 00:29:41,040 --> 00:29:43,080 Speaker 2: You can almost call him like a what do you 509 00:29:43,160 --> 00:29:47,560 Speaker 2: call it, a sauce patron, you know, a patron of 510 00:29:47,600 --> 00:29:52,960 Speaker 2: sauce instead of the arts of a benefactor. Exactly, Yes, 511 00:29:53,280 --> 00:29:56,800 Speaker 2: a sauce benefactor. As I love this, so we are 512 00:29:57,080 --> 00:29:59,320 Speaker 2: we do, have, of course, as is often the case 513 00:29:59,320 --> 00:30:02,600 Speaker 2: in you know, old stuff, competing versions of the story. 514 00:30:02,840 --> 00:30:06,240 Speaker 2: In eighteen eighty four, in the New York Times paper 515 00:30:06,280 --> 00:30:09,320 Speaker 2: of notes, It's been around for a long time, they 516 00:30:09,360 --> 00:30:14,000 Speaker 2: claimed that Sandy's wife wanted Lee in parents to recreate 517 00:30:14,320 --> 00:30:19,520 Speaker 2: a curry powder, which they then converted into sauce form 518 00:30:19,600 --> 00:30:22,000 Speaker 2: rather than like a powder, which is, you know, basically 519 00:30:22,040 --> 00:30:23,440 Speaker 2: just a blend of spices. 520 00:30:23,840 --> 00:30:29,640 Speaker 1: All right, So a mysterious aristocrat returning from abroad, or 521 00:30:31,040 --> 00:30:34,760 Speaker 1: you're working with your working with your colleague and you're like, hey, 522 00:30:35,680 --> 00:30:38,440 Speaker 1: I know we got other stuff to do, but my 523 00:30:38,560 --> 00:30:42,000 Speaker 1: wife really wants this curry powder. I mean, take it 524 00:30:42,080 --> 00:30:44,920 Speaker 1: from what take it for what it is. We cannot 525 00:30:45,000 --> 00:30:55,560 Speaker 1: argue with the results. Worcestershire rips. Dude, it is amazing. 526 00:30:55,960 --> 00:30:58,200 Speaker 2: Oh man, I mean there's there's just nothing like it. 527 00:30:58,240 --> 00:31:01,360 Speaker 2: Like I said, when I hear the be like an 528 00:31:01,440 --> 00:31:05,200 Speaker 2: ad for Lean parents, but when I want that certain 529 00:31:05,280 --> 00:31:08,440 Speaker 2: flavor in my roast, I reach for Leon parents. 530 00:31:09,920 --> 00:31:13,720 Speaker 1: Yeah, and we know we mentioned two thousand and nine, right, 531 00:31:13,800 --> 00:31:17,560 Speaker 1: So shout out again to the archivist Brian Keo who 532 00:31:18,520 --> 00:31:23,160 Speaker 1: found notes dating back to the mid eighteen hundreds that 533 00:31:23,360 --> 00:31:27,480 Speaker 1: list different, let's say, different things they tried to add 534 00:31:27,480 --> 00:31:33,520 Speaker 1: in those barrels, so like cloves, different vinegars, pickles, ascetic acid. 535 00:31:33,840 --> 00:31:34,160 Speaker 2: Mmmm. 536 00:31:35,280 --> 00:31:38,120 Speaker 1: Oh yeah, it's just that that got the cable soup. 537 00:31:38,480 --> 00:31:39,680 Speaker 1: I love it now. 538 00:31:39,800 --> 00:31:45,600 Speaker 2: It is yum acetic acid peppers, essence of lemons. 539 00:31:45,600 --> 00:31:47,400 Speaker 1: Some of these things probably. 540 00:31:46,960 --> 00:31:51,920 Speaker 2: Are what would be under that catch all of flavorings, 541 00:31:52,040 --> 00:31:56,920 Speaker 2: flavorings and spices. Yeah, those are some of the original ingredients, 542 00:31:56,960 --> 00:32:01,560 Speaker 2: and of course this changed as the chemist evolved the recipe. 543 00:32:02,120 --> 00:32:04,560 Speaker 2: But here's the thing we talked about today at the 544 00:32:04,560 --> 00:32:07,680 Speaker 2: top of the show. How in my mind I think 545 00:32:07,720 --> 00:32:10,240 Speaker 2: when I can't well, I don't want that certain extra 546 00:32:10,360 --> 00:32:14,080 Speaker 2: something I reads for Leeann Parents because in my mind 547 00:32:14,120 --> 00:32:20,280 Speaker 2: that is the quintessential, quintessential Worcester. There's just nothing else 548 00:32:20,400 --> 00:32:21,920 Speaker 2: like it that will quite do the trick for me. 549 00:32:22,000 --> 00:32:24,880 Speaker 2: But I have certainly gotten alternatives in the past and 550 00:32:24,880 --> 00:32:27,280 Speaker 2: they're fine, and there might even be you know, if 551 00:32:27,280 --> 00:32:30,000 Speaker 2: you really thought about it, you could almost treat it 552 00:32:30,160 --> 00:32:34,160 Speaker 2: like different hot sauces, where depending on which brand you 553 00:32:34,280 --> 00:32:36,680 Speaker 2: go with, you might get a different little kick. 554 00:32:36,720 --> 00:32:38,840 Speaker 1: I don't know, Ben, what is your what's your experience. 555 00:32:38,520 --> 00:32:44,120 Speaker 2: Been with non Leean parents worcesters pretty similar? 556 00:32:44,320 --> 00:32:48,120 Speaker 1: You know. There are brown sauces that are a little 557 00:32:48,120 --> 00:32:51,400 Speaker 1: bit heavier, like hybrids of you know, H and P 558 00:32:51,680 --> 00:32:54,320 Speaker 1: sauces kind of or HP sauce is kind of like 559 00:32:54,360 --> 00:33:01,360 Speaker 1: a hybrid of Worcestershire and ketchup. But maybe it maybe 560 00:33:01,360 --> 00:33:05,440 Speaker 1: it's the expectation or the nostalgia of lim parents because 561 00:33:05,440 --> 00:33:09,280 Speaker 1: I associated with steakhouses, you know, I associated with dashing 562 00:33:09,320 --> 00:33:12,800 Speaker 1: it into crock pots and slow cooking and prime ribs 563 00:33:12,840 --> 00:33:16,560 Speaker 1: and stuff like that. So I don't know, it's it's 564 00:33:16,640 --> 00:33:20,080 Speaker 1: crazy because we've got to talk about these different varieties. 565 00:33:20,400 --> 00:33:22,000 Speaker 1: We have mentioned this to each other a little bit 566 00:33:22,040 --> 00:33:25,920 Speaker 1: off air. It turns out the reason lim Parens is 567 00:33:25,960 --> 00:33:29,840 Speaker 1: not monopolistic, they're actually owned by Kraft. Heinds now is 568 00:33:29,880 --> 00:33:34,520 Speaker 1: that Worcestershire sauce became a generic term. In eighteen seventy six, 569 00:33:34,840 --> 00:33:39,440 Speaker 1: the English High Court said, you lot don't own a 570 00:33:39,520 --> 00:33:43,800 Speaker 1: trademark for the name woulceare absolutely not. 571 00:33:43,920 --> 00:33:46,360 Speaker 2: Because for me it's the name of a town. It's 572 00:33:46,400 --> 00:33:49,719 Speaker 2: like Gene Simmons trying to trademark the rock and roll fingers, 573 00:33:49,760 --> 00:33:53,000 Speaker 2: like he can't. Turned out that he did try to 574 00:33:53,040 --> 00:33:55,080 Speaker 2: do that apparent. Oh wow, it's just out in the 575 00:33:55,120 --> 00:33:57,920 Speaker 2: ether at this point. Guys, you can't. Can can you 576 00:33:58,000 --> 00:33:59,600 Speaker 2: trademark a song? 577 00:33:59,800 --> 00:34:00,520 Speaker 1: Well? Yes you can? 578 00:34:01,720 --> 00:34:04,360 Speaker 2: Can you trademark a breeze? 579 00:34:05,080 --> 00:34:07,840 Speaker 1: You know? No you can't. Yeah, I mean we can 580 00:34:08,000 --> 00:34:12,160 Speaker 1: collectively say, what's this shirt. However you got here, We're 581 00:34:12,200 --> 00:34:15,760 Speaker 1: glad you made it to the plate. You ridiculous, amazing sauce. 582 00:34:16,120 --> 00:34:20,000 Speaker 1: One thing, oh, we should mention the iconic like paper 583 00:34:20,040 --> 00:34:24,560 Speaker 1: wrapping that comes from that comes from shipping to the US. 584 00:34:25,080 --> 00:34:29,279 Speaker 1: In eighteen thirty nine, a family in New York, the 585 00:34:29,360 --> 00:34:32,000 Speaker 1: Duncan family, starts importing this and the problem was the 586 00:34:32,040 --> 00:34:36,000 Speaker 1: bottles were breaking in transit on the ship, right, so 587 00:34:36,040 --> 00:34:39,000 Speaker 1: they wrapped it in that paper. And it's so iconic. 588 00:34:39,120 --> 00:34:41,400 Speaker 1: You know, if you go to the grocery store today 589 00:34:41,520 --> 00:34:44,759 Speaker 1: you look at this monopoly of sauces. The one that's 590 00:34:44,760 --> 00:34:48,719 Speaker 1: wrapped in paper is interesting. Right. Again, like to the 591 00:34:48,760 --> 00:34:54,320 Speaker 1: earlier point, there's something that feels almost secretive about it, 592 00:34:54,440 --> 00:34:58,240 Speaker 1: like you can't see this sauce, dude, And I'm sorry. 593 00:34:58,520 --> 00:34:59,440 Speaker 1: It really does remind me. 594 00:34:59,480 --> 00:35:01,640 Speaker 2: And not that you like figure out a formula by 595 00:35:01,680 --> 00:35:06,080 Speaker 2: gazing into the sauce. But there's a synthesizer company from 596 00:35:06,120 --> 00:35:09,320 Speaker 2: Japan called Roland who made this really awesome analog cynthesizer 597 00:35:09,320 --> 00:35:12,160 Speaker 2: in the eighties called the Juno, and they notoriously would 598 00:35:12,160 --> 00:35:15,480 Speaker 2: break because they took the circuits, the pieces that actually 599 00:35:15,560 --> 00:35:18,800 Speaker 2: made the sound, and they coated them in this polyurethane 600 00:35:18,800 --> 00:35:20,360 Speaker 2: thing because they didn't want people to be able to 601 00:35:20,360 --> 00:35:23,560 Speaker 2: see the circuit design coming across the assembly lines. They 602 00:35:23,600 --> 00:35:26,360 Speaker 2: were worried about industrial espionage, but that ended up actually 603 00:35:26,360 --> 00:35:29,719 Speaker 2: biting them in the butt because it caused the things 604 00:35:29,760 --> 00:35:32,200 Speaker 2: to notoriously malfunction. So whenever you get one of the 605 00:35:32,280 --> 00:35:34,719 Speaker 2: repair people, will you know, soak them in acetone and 606 00:35:34,719 --> 00:35:36,560 Speaker 2: get rid of that that coating. 607 00:35:36,840 --> 00:35:39,239 Speaker 1: So you're not wrong. Man. That's really really interesting in 608 00:35:39,280 --> 00:35:42,040 Speaker 1: terms of one of those I do, I do mention 609 00:35:42,120 --> 00:35:44,960 Speaker 1: it to me when you first got one. Does it work? 610 00:35:45,320 --> 00:35:46,840 Speaker 1: It does work, It works beautifully. 611 00:35:46,840 --> 00:35:48,640 Speaker 2: And I got it serviced by a guy who did 612 00:35:48,640 --> 00:35:50,920 Speaker 2: that very thing, literally took all the voice chips out 613 00:35:50,960 --> 00:35:54,479 Speaker 2: and soaked them in acetone and now it's like new. 614 00:35:54,680 --> 00:35:59,240 Speaker 2: But Ben, I gotta say, I was wondering about alternatives 615 00:35:59,280 --> 00:36:01,920 Speaker 2: to lean pair. I found a great article on the 616 00:36:02,000 --> 00:36:08,920 Speaker 2: Daily Meal listing thirteen best Worcestershire sauce brands that you 617 00:36:08,960 --> 00:36:10,720 Speaker 2: can buy, and I had no idea. 618 00:36:10,719 --> 00:36:11,600 Speaker 1: There's a couple like. 619 00:36:11,719 --> 00:36:15,960 Speaker 2: One Barrel Bourbon Barrel aged one from Bourbon Barrel Foods 620 00:36:16,040 --> 00:36:19,760 Speaker 2: looks good, and there was one that's organic and vegan 621 00:36:19,880 --> 00:36:25,720 Speaker 2: by Wizard the company called Wizard, two very different data 622 00:36:25,760 --> 00:36:29,320 Speaker 2: points on the spectrum of mush. And then you've got Annie's, 623 00:36:29,360 --> 00:36:32,160 Speaker 2: of course, which you'll maybe know from their expensive Macardi 624 00:36:32,200 --> 00:36:35,800 Speaker 2: and cheese boxes, right Bunnies. But the one that interested 625 00:36:35,840 --> 00:36:39,640 Speaker 2: me the most and I thought was really unusual, especially 626 00:36:39,680 --> 00:36:42,960 Speaker 2: per our hot sauce conversation, Crystal, who makes you know 627 00:36:43,000 --> 00:36:44,840 Speaker 2: that pure Louisiana hot sauce? 628 00:36:45,239 --> 00:36:49,640 Speaker 1: They make a Worcestershire sauce. Okay, I'm in. I want 629 00:36:49,640 --> 00:36:51,040 Speaker 1: to try it. I want to try them all. 630 00:36:51,440 --> 00:36:54,120 Speaker 2: I really want to broaden my Worcestershire horizons. 631 00:36:54,239 --> 00:36:57,120 Speaker 1: For our buddy Brenton Nol. What's the name of that 632 00:36:57,160 --> 00:36:59,560 Speaker 1: bourbon Worcestershire Again, it. 633 00:36:59,600 --> 00:37:03,800 Speaker 2: Is just called bourbon barrel aged from bourbon barrel foods. 634 00:37:03,800 --> 00:37:07,120 Speaker 2: But if that one exists, I kind of imagine there's 635 00:37:07,239 --> 00:37:11,560 Speaker 2: like a niche, kind of bespoke world of Worcestershire sauces, 636 00:37:11,640 --> 00:37:13,640 Speaker 2: just like there is for hot sauce. But this one 637 00:37:13,680 --> 00:37:17,960 Speaker 2: is literally it's called bourbon barrel aged by bourbon barrel foods. 638 00:37:18,239 --> 00:37:21,279 Speaker 1: That's for you. That's for you, mister Smith. We also, 639 00:37:21,680 --> 00:37:24,439 Speaker 1: it turns out we are not the only folks who 640 00:37:24,440 --> 00:37:27,240 Speaker 1: have had fun trying to pronounce the name of this sauce. 641 00:37:27,880 --> 00:37:31,360 Speaker 1: It was interesting learn. Twenty twenty one, lim Parents announced 642 00:37:31,360 --> 00:37:36,319 Speaker 1: a marketing campaign called Speak Your Sauce And so, yeah, 643 00:37:36,440 --> 00:37:38,600 Speaker 1: the little you know, the little paper that has the 644 00:37:38,800 --> 00:37:42,560 Speaker 1: lim Perrens Worcestershire sauce or whatever on there, they took 645 00:37:42,680 --> 00:37:45,880 Speaker 1: out the word worcesters and they put in just a 646 00:37:45,920 --> 00:37:50,560 Speaker 1: blank and air quotes or quotation marks, because you know 647 00:37:50,600 --> 00:37:54,640 Speaker 1: you're reading it, not speaking it. And they said this 648 00:37:54,760 --> 00:37:57,640 Speaker 1: was a limited edition. They said, with how we'd Speak 649 00:37:57,680 --> 00:38:01,640 Speaker 1: your Sauce bottles, we're officially embracing this struggle and celebrating 650 00:38:01,680 --> 00:38:07,040 Speaker 1: all the different pronunciations because anyway you Worcestershire works for us. 651 00:38:07,120 --> 00:38:09,160 Speaker 1: I don't love that they turned it into a verb. 652 00:38:09,320 --> 00:38:13,480 Speaker 1: But what I speak your truth, speak your sauce. Oh boy, yeah, 653 00:38:13,800 --> 00:38:16,319 Speaker 1: I guess you're right. It must be a speaker truth thing, 654 00:38:17,560 --> 00:38:23,640 Speaker 1: so you don't have to pronounce it any particular way. 655 00:38:24,120 --> 00:38:26,600 Speaker 1: Most people these days will know what you mean. And 656 00:38:26,760 --> 00:38:29,680 Speaker 1: I gotta tell you, guys, I am kind of pooped 657 00:38:29,719 --> 00:38:33,399 Speaker 1: from saying Worcestershire over and over again. I shan't speak. 658 00:38:33,440 --> 00:38:37,279 Speaker 1: It's the game counting this sentence. We have said the 659 00:38:37,320 --> 00:38:41,800 Speaker 1: word Worcestersher well over thirty two times. 660 00:38:41,960 --> 00:38:45,840 Speaker 2: Okay, I think that's respectable. Frankly, I don't think. 661 00:38:45,680 --> 00:38:48,480 Speaker 1: We overdid it. Do you guys want to hear my 662 00:38:48,480 --> 00:38:50,480 Speaker 1: take on sauce? Yeah? 663 00:38:50,560 --> 00:38:53,120 Speaker 2: I can't have it because of the condition yep. 664 00:38:53,040 --> 00:38:54,560 Speaker 1: Yeah, the condition. 665 00:38:54,680 --> 00:38:57,600 Speaker 2: Well maybe we can, maybe we can tap the scientific 666 00:38:57,640 --> 00:39:02,640 Speaker 2: community to make a condition say version of this fabled sauce. 667 00:39:02,640 --> 00:39:04,000 Speaker 2: And I had one more to add that I think 668 00:39:04,400 --> 00:39:08,560 Speaker 2: Brandon would also like. There is a company called Bear 669 00:39:08,680 --> 00:39:12,880 Speaker 2: and Burton's and they make something called Wu Sauce, and 670 00:39:12,920 --> 00:39:15,160 Speaker 2: it looks like it comes in a couple. 671 00:39:15,000 --> 00:39:15,920 Speaker 1: Of different varieties. 672 00:39:15,960 --> 00:39:18,680 Speaker 2: One of them is like a traditional America American Worcester, 673 00:39:20,120 --> 00:39:23,160 Speaker 2: and the other one is called fire Shire, which would 674 00:39:23,600 --> 00:39:27,360 Speaker 2: presumably be a spicy Worcestershire sauce. 675 00:39:27,719 --> 00:39:29,160 Speaker 1: And it's apparently a very new brand. 676 00:39:29,239 --> 00:39:32,160 Speaker 2: During the middle of the global pandemic, two fishermen this 677 00:39:32,239 --> 00:39:35,560 Speaker 2: also sounds apocryphal, named Bear and Burton found themselves out 678 00:39:35,600 --> 00:39:37,719 Speaker 2: of work with too much dime on their hands. They 679 00:39:37,719 --> 00:39:42,200 Speaker 2: began experimenting with Nana's w sauce and the brand quickly 680 00:39:42,239 --> 00:39:42,800 Speaker 2: took off. 681 00:39:43,400 --> 00:39:47,839 Speaker 1: So now our count has to change. Now we've said 682 00:39:47,840 --> 00:39:52,560 Speaker 1: it well over thirty two times. Worcestershire. Worcestershire. The word 683 00:39:52,840 --> 00:39:56,719 Speaker 1: is haunting me, just like that mysterious sauce haunted some 684 00:39:56,760 --> 00:39:59,359 Speaker 1: apocryphal British nobleman centuries ago. 685 00:40:00,000 --> 00:40:01,839 Speaker 2: Can also get it in powder form, by the way, 686 00:40:01,920 --> 00:40:03,719 Speaker 2: we didn't put that out. You can get it like 687 00:40:03,800 --> 00:40:06,880 Speaker 2: in a spice blend packet kind of form. 688 00:40:07,520 --> 00:40:10,440 Speaker 1: I love this stuff, man. I know, uh, you're on 689 00:40:10,480 --> 00:40:13,520 Speaker 1: the road, but when you get back in our fair 690 00:40:13,560 --> 00:40:16,720 Speaker 1: metropolis of Atlanta, we all got to get together. Let's 691 00:40:16,800 --> 00:40:19,400 Speaker 1: let's go grab some food somewhere. Every time we do 692 00:40:19,600 --> 00:40:23,040 Speaker 1: an episode, I get so hungry, almost grilling time, buddy, 693 00:40:23,120 --> 00:40:25,440 Speaker 1: and nothing goes with it. I mean, you know, we 694 00:40:25,440 --> 00:40:27,960 Speaker 1: haven't even talked about steak sauce because that's such a 695 00:40:28,000 --> 00:40:31,120 Speaker 1: catch all, massive ball of wax there. But I like 696 00:40:31,280 --> 00:40:34,560 Speaker 1: just a little bit of Worcester harsh sauce add to 697 00:40:34,600 --> 00:40:38,560 Speaker 1: the count with my steak. Yeah, as a condiment, not 698 00:40:38,640 --> 00:40:40,800 Speaker 1: just as a cooking implement. It's like a little dipping. 699 00:40:41,360 --> 00:40:45,400 Speaker 1: I like a little little dipper, a little dipper, a 700 00:40:45,440 --> 00:40:49,200 Speaker 1: little a zoo and uh, Avoi, folks, We're got you. 701 00:40:49,760 --> 00:40:53,399 Speaker 1: Avois folks, becazo tight to you as well, we hope 702 00:40:53,440 --> 00:41:00,400 Speaker 1: this finds you Guten tog uh yeah, yes, big vig. 703 00:41:00,440 --> 00:41:03,759 Speaker 1: Thanks to our super producer mister Max Williams. Thanks to 704 00:41:03,840 --> 00:41:07,560 Speaker 1: Alex Williams who composed his bang and bop. Thanks also 705 00:41:07,719 --> 00:41:11,279 Speaker 1: to our pal Brenton Smith. Brenton, we hope we did 706 00:41:11,320 --> 00:41:14,200 Speaker 1: your proud huge Thanks to Alex Williams who composed this theme. 707 00:41:14,320 --> 00:41:19,279 Speaker 2: Christopherrosiotis Eves Jeff cos Here in Spirit, the Quizitor, the 708 00:41:19,320 --> 00:41:24,719 Speaker 2: Puzzler Man. I was eating Canter's Deli yesterday and UH 709 00:41:24,800 --> 00:41:27,680 Speaker 2: in Los Angeles, and I had a callback to a 710 00:41:28,080 --> 00:41:30,919 Speaker 2: breakfast that AJ is the Puzzler and I had at 711 00:41:31,320 --> 00:41:34,759 Speaker 2: Barney Greengrass in in the Upper West Side of New York, 712 00:41:34,840 --> 00:41:38,960 Speaker 2: where we ordered a lock scrambled egg situation and I 713 00:41:39,040 --> 00:41:42,000 Speaker 2: tried it at cancers and I say, AJ, it was. 714 00:41:42,080 --> 00:41:43,040 Speaker 1: It was pretty on points. 715 00:41:43,239 --> 00:41:45,280 Speaker 2: It's pretty on point, but nothing can match the memory 716 00:41:45,360 --> 00:41:46,680 Speaker 2: of eating that breakfast with you. 717 00:41:47,400 --> 00:41:51,280 Speaker 1: Shout out yeah, Shout out to A J Bahamas Jacobs. 718 00:41:51,320 --> 00:41:55,359 Speaker 1: If you were listening, AJ, be well aware we might 719 00:41:55,400 --> 00:41:57,280 Speaker 1: see you sooner than you think. 720 00:41:57,719 --> 00:42:08,560 Speaker 2: Yes, we'll see you next time, folks. For more podcasts 721 00:42:08,560 --> 00:42:12,080 Speaker 2: from iHeartRadio, visit the iHeartRadio app. Apple podcasts, or wherever 722 00:42:12,160 --> 00:42:13,760 Speaker 2: you listen to your favorite shows.