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Speaker 1: Ice Screamer, The You screama, Oh we all scream a

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Speaker 1: for how ice cream works. The great episode celebrating the

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Speaker 1: best dessert treat in all honesty. I mean, it's just

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Speaker 1: nothing better than ice cream. This is from February fifth,

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Speaker 1: twenty fifteen. I don't eat ice cream much anymore because

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Speaker 1: it disagrees with my body. But boy, every now and

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Speaker 1: then I get one of those pints gl chubby ubby

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Speaker 1: if you can find it, though it done your throat

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Speaker 1: and suffer the consequences. Welcome to Stuff You Should Know,

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Speaker 1: a production of iHeartRadio.

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Speaker 2: Hey, and welcome to the podcast. I'm Josh Clark, There's

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Speaker 2: Charles W Chuck Bryant, and there's Jerry. So this is

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Speaker 2: Stuff you Should Know. The Dreaming of Summer in the

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Speaker 2: Middle of Winter edition.

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Speaker 1: Oh my friend, ice cream is a year round treat

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Speaker 1: for me.

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Speaker 2: Yeah, sure, I know. I have.

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Speaker 1: Oh yeah, what you have? We're gonna buzz markt a lot, probably.

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Speaker 2: Rocky Road and Vividly Vanilla.

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Speaker 1: What brand is it?

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Speaker 2: Oh? Yeah, yeah, they're delicious. Nice.

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Speaker 1: Yeah? Was it heavier? Light?

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Speaker 2: It was light?

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Speaker 1: Yeah?

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Speaker 2: Yeah. After reading this, I was like, man, this is

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Speaker 2: very light.

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Speaker 1: A lot of air in there.

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Speaker 2: I taught myself to juggle with them.

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Speaker 1: Oh, well that's exciting.

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Speaker 2: That was a cross reference.

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Speaker 1: Yeah, I'm I'm Ben and Jerry's guy.

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Speaker 2: Well, yeah, it's great stuff.

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Speaker 1: Yeah. I can't have too much of it though, because

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Speaker 1: I got the lactose issues.

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Speaker 2: Really. Yeah, and ice cream is your favorite treat.

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Speaker 1: Yeah, it's pretty sad.

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Speaker 2: That's self, that's self hate.

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Speaker 1: Yeah, ice cream followed by a large glass of milk

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Speaker 1: right now, just kidding.

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Speaker 2: Then you just inject a bunch of casins directly into

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Speaker 2: your neck.

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Speaker 1: Yeah, I mean it's not like I don't have lactose

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Speaker 1: issues such that any kind of milk product. Really, it's

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Speaker 1: just if I overdose on it, huh, Like if I

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Speaker 1: have a bunch of like pizza and ice cream or something.

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Speaker 2: What they call it, like mildly sensitive maybe maybe mildly intolerant.

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Speaker 1: Yeah, I get the poopy butt.

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Speaker 2: Like like you're you're cool with like lactose at work,

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Speaker 2: but you don't want lactose marrying your your kid. You're

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Speaker 2: that kind of intolerant to lactose.

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Speaker 1: Right exactly. I just don't want to live in next

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Speaker 1: door to me. I can I can get a I

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Speaker 1: can do a pint of ice cream though, and or

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Speaker 1: is it the half pint the Ben and Jerry's with

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Speaker 1: little one.

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Speaker 2: I think it's a pint. Is a pint the little Yeah?

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Speaker 1: Not the little baby one?

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Speaker 2: That's just like a fistful.

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Speaker 1: I'm not seven.

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Speaker 2: Yeah right, I think it's a pint, is what they

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Speaker 2: sell them.

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Speaker 1: Yeah, I can do a pint of like the Chubby Hubby.

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Speaker 1: That's my old favorite.

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Speaker 2: That's a good one. Well, basically any Ben and Jerry's

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Speaker 2: is good. I'm not a big fan of cherries and stuff.

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Speaker 1: Oh me neither.

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Speaker 2: But other than that, I'm like pretty cool with with

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Speaker 2: all ice cream. And I used to not like bananas

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Speaker 2: and things, but now I'm like, I'm cool with bananas.

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Speaker 2: Oh yeah, yeah, like bananas and ice cream. I would

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Speaker 2: never have eaten before and now I will.

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Speaker 1: I'm pretty picky with my ice cream flavors.

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Speaker 2: I'm trying to think of what I really don't like,

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Speaker 2: and nothing's coming to mind except for stuff with cherry

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Speaker 2: in it.

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Speaker 1: Yeah. I don't like mint crazy. I don't like coconut crazy. Uh.

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Speaker 1: My favorite is the Chubby Hubby. And then they have

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Speaker 1: you know, have the limited runs. Yeah, they have one

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Speaker 1: out now called Candy Bar Pie.

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Speaker 2: Candy bar pie, Like, what kind of candy bar? Is

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Speaker 2: it modeled?

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Speaker 1: Aft fordculous? I don't know. It's got nugae in it.

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Speaker 1: It doesn't taste like a specific candy bar though. It's

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Speaker 1: not like they're trying to be like a Snicker's ice

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Speaker 1: cream sneakily. It just tastes. It's just delicious.

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Speaker 2: Nice. I try. I like butterfinger and ice cream. Yeah,

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Speaker 2: what about so like places to get ice cream?

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Speaker 1: Jenny's is delicious?

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Speaker 2: Where is that?

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Speaker 1: They have it here on the West Side over by

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Speaker 1: Star Provisions? Okay, and they got a new and in

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Speaker 1: a punt or in a Croc Street market.

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Speaker 2: There's a place in old town in Alexandria outside of DC, Yeah,

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Speaker 2: called Pops. It's like an old timey ice cream parlor. Awesome.

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Speaker 1: I think I went in there actually last summer.

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Speaker 2: It's awesome.

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Speaker 1: But it did they have like gandy and all that

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Speaker 1: stuff or is it just an ice cream? Shit?

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Speaker 2: It's pretty much just ice cream. There's like a couple

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Speaker 2: of like long cases. They've got like the old like

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Speaker 2: turn of the last century, like furniture and everything in

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Speaker 2: the stripe to wallpaper like they're doing it right. But

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Speaker 2: then their ice cream stands behind it too, it's good.

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Speaker 2: And then of course Friendlies, Yeah, Friendlies has the Reese's

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Speaker 2: Piece of Sunday, which is probably the greatest ice cream

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Speaker 2: treat ever created in a history of humanity.

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Speaker 1: Yeah, growing up in Atlanta, they had something called Farrells,

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Speaker 1: which was.

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Speaker 2: I remember Farres those They had that in Ohio too,

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Speaker 2: And on your birthday they come out with that big drum.

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Speaker 1: Oh yeah, scare me to death.

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Speaker 2: I went under the table.

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Speaker 1: Just like the old school ice cream parlor, scaring the

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Speaker 1: Bejesus out of children everywhere.

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Speaker 2: Now they had a lot of candy selection too.

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Speaker 1: Yeah. Yeah, man, let's just talk about let's just not

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Speaker 1: even do this. Let's just talk about ice creaming love.

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Speaker 2: I like this flavor. I like this flavor.

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Speaker 1: Everyone's starving right now for it, though, I guarantee it

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Speaker 1: that intro.

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Speaker 2: I have one more though. Have you ever been to

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Speaker 2: the Plaza Fiesta I think is what it's called over

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Speaker 2: on Buford Highway. Yeah, oh yeah, okay, they had they

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Speaker 2: have a gelato place there, oh that had tuna flavored gelato,

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Speaker 2: raw tuna flavored gelato, and by god, it tasted exactly

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Speaker 2: like raw tuna.

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Speaker 1: You're gonna say it was good.

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Speaker 2: It wasn't bad really, like, yeah, if you if you

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Speaker 2: like sashimi or something like that, you would appreciate this.

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Speaker 2: It's not something you're like, oh man, I've got to

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Speaker 2: get some tuna flavored gelato. But you're not like it's

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Speaker 2: not like one bite and you spit it out. Yeah. Yeah,

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Speaker 2: you're just like, this is really odd but interesting, unusually tasty.

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Speaker 1: Not have to try that. Yeah. My other quickly, My

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Speaker 1: other thing I like lately is a little heat in

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Speaker 1: the ice cream, like some of them have little cayenne

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Speaker 1: in the chocolate or.

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Speaker 2: Oh yeah with cinnamon or something.

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Speaker 1: Yeah. That and some salted caramel.

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Speaker 2: I am so over salted caramel or bacon in sweetness.

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Speaker 2: I'm just so sick of that combination.

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Speaker 1: Really.

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Speaker 2: Yeah, it's all basically a ripoff of Wendy's fries and

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Speaker 2: a frosty dip together. That's fine, that's the original, that

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Speaker 2: one like origin improvement.

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Speaker 1: Yeah, all right, well I'm salivating now.

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Speaker 2: I am as well. Let's get through this and we

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Speaker 2: can go get some ice cream. Okay, yay, you're buying. Okay,

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Speaker 2: So the history of ice cream chuck. Yeah, everyone could

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Speaker 2: have possibly have been around.

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Speaker 1: Where'd you find this by the way, that we need

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Speaker 1: to give a good shout. Was that the Dairy Association, Yes, yeah, yeah,

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Speaker 1: the I think the International Dairy Association, the big guy,

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Speaker 1: not the regional dairy. They came up with this, this

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Speaker 1: kind of this history of ice cream or dairy frozen

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Speaker 1: dairy treats.

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Speaker 2: It's a better way to put it, because ice cream

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Speaker 2: is the lion's share of frozen dairy treats. But technically

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Speaker 2: it falls under the umbrella of frozen dairy.

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Speaker 1: Treats along with things like sherbet and gelato and frozen yogurt, right,

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Speaker 1: or ice cream sandwiches. Yeah, novelties exactly. Those were good too. Well,

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Speaker 1: my friend, it goes back they say as far as

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Speaker 1: second century BC, But they can't pinpoint like a definite

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Speaker 1: person or place for sure. They just know that it

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Speaker 1: started popping up in history, like with Alexander the Great,

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Speaker 1: he had flavored ice and snow with honey and nectar.

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Speaker 2: Yeah, snow cone.

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Speaker 1: Yeah, and that makes sense that would be the origin

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Speaker 1: of ice cream. It makes me laugh. In this thing,

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Speaker 1: they said that Nero and Claudia Caesar would frequently send

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Speaker 1: runners to the mountains for snow. That just seems like

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Speaker 1: a very Roman emperor thing to do. Like I'd like

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Speaker 1: something cold and sweet, go right in, like three hours

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Speaker 1: later they'd come back, you know, half dead.

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Speaker 2: Yeah, here is your ice snow cone exactly.

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Speaker 1: But they would flavor those with fruits and juices and

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Speaker 1: that was sort of another part of the beginning of

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Speaker 1: ice cream.

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Speaker 2: Apparently all this is going on in a vacuum too,

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Speaker 2: like over in.

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Speaker 1: Asia in different places.

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Speaker 2: Yeah, in the Mid East and Asia wherever. They had

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Speaker 2: mountains in these areas and they could get snow and

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Speaker 2: ice because Marco Polo and I think the thirteenth century

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Speaker 2: came back to Italy and said, check this idea out. Yeah,

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Speaker 2: frozen fruit treats. And that was basically the origin of

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Speaker 2: ice cream in the West.

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Speaker 1: Yeah, in England, they were big on what they called

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Speaker 1: cream ice yep, because England, he got to say it's

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Speaker 1: slightly funny or they would probably call it proper, right,

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Speaker 1: you know, there's an e at the end of cream,

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Speaker 1: is there? No, No, but they would be. And Catherine Demadici,

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Speaker 1: who we mentioned in the episode Oh No Stradama Nostra

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Speaker 1: damas episode, that's right, she was big on it. She

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Speaker 1: was the wife of Henry the Second and back then though,

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Speaker 1: it was you know, in the fifteen hundreds, in the

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Speaker 1: sixteenth century, it was only like royalty because ice was

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Speaker 1: you know, they didn't have freezers and they didn't have

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Speaker 1: ice machines.

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Speaker 2: You needed a guy to go run up to the

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Speaker 2: mountain and bring that down. Yeah. No, it was a

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Speaker 2: big deal to have ice, unless, of course, it was winter,

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Speaker 2: in which case you were like, oh, yeah, I can

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Speaker 2: have a frozen treat. But if it were summer, yeah,

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Speaker 2: and you were enjoying a frozen dairy.

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Speaker 1: Treat and the runner, you're rich. Yeah, you're super rich.

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Speaker 2: So apparently by about the seventeenth century there was at

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Speaker 2: least one cafe in Paris. I think it was the

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Speaker 2: first cafe in Paris that started selling ice cream to

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Speaker 2: the public in sixteen sixty.

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Speaker 1: Nice.

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Speaker 2: They basically made it egalitarian, and from that point on

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Speaker 2: ice cream was a definite luxury item, but you didn't

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Speaker 2: have to be royalty to obtain it.

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Speaker 1: Yeah, that's a good way of saying it. Yeah. In

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Speaker 1: the United States, the first time they found it in

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Speaker 1: print was in a letter in seventeen forty four by

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Speaker 1: a guest of the Governor of Maryland. William Blayden or Bladen.

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Speaker 1: And there was an ad in seventeen seventy seven May

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Speaker 1: twelfth the New York Gazette for ice cream, So it

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Speaker 1: was for sure for sale to the people back then,

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Speaker 1: right by that time.

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Speaker 2: Yeah, George Washington had a recipe. Thomas Jefferson had a recipe. Yeah,

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Speaker 2: Dolly Madison used to like to serve it at the

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Speaker 2: White House.

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Speaker 1: George Washington ate a lot of it, right, didn't They say?

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Speaker 1: Two hundred dollars for one summer?

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Speaker 2: Yeah, and I failed to go to the West Egg

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Speaker 2: currency converter.

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Speaker 1: It's a lot.

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Speaker 2: I imagine that's a lot of money.

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Speaker 1: Yeah, but he made you know that he had guests,

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Speaker 1: and he may have shared it with his Oh, I

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Speaker 1: would hope so staff.

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Speaker 2: You never know, especially if that's like fifty thousand dollars

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Speaker 2: worth of ice cream. I can't eat that in one summer,

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Speaker 2: even if you're Joey Chestnut, world record holder for the

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Speaker 2: most ice cream eating?

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Speaker 1: Is he?

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Speaker 2: Yeah?

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Speaker 1: How much did he eat?

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Speaker 2: You know, one point eight gallons in six minutes.

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Speaker 1: One point eight gallons in six minutes. That doesn't seem

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Speaker 1: like that much.

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Speaker 2: Oh that's a lot.

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Speaker 1: Yeah, that's pretty speedy. But hey, that's why he's Joey Chestnut.

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Speaker 2: Plus, don't forget the brain freeze.

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Speaker 1: Oh yeah, man, do you have a thing on that

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Speaker 1: brain freeze?

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Speaker 2: No, I've done it. Don't be dumb on it.

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Speaker 1: Though before Do you remember what it is? Like?

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Speaker 2: What is brain freeze?

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Speaker 1: Yeah?

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Speaker 2: Oh? What is brain freeze? Yeah, there's a there's a

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Speaker 2: blood vessel that runs from your brain into the roof

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Speaker 2: of your mouth. It becomes constricted, which changes the volume

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Speaker 2: of your brain, which gives you a headache, gotcha, which

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Speaker 2: is why if you place your tongue against the roof

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Speaker 2: of your mouth while you have brain freeze, it warms

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Speaker 2: up that blood vessel, allowing it to relax again.

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Speaker 1: Or just slight a match and hold that under your

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Speaker 1: roof of your mouth.

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Speaker 2: That's another way to go.

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Speaker 1: Yeah, you'll concentrate on that pain instead of the brain freeze. Interesting.

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Speaker 1: I don't get brain freeze because I think as an

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Speaker 1: adult you know how not to wolf it down like that.

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Speaker 2: I've gotten it accidentally though, as an adult from time

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Speaker 2: to time. Really yeah, no, good, No, it's terrible. It's

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Speaker 2: as terrible as an adult as it is when you're

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Speaker 2: a child.

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Speaker 1: It's probably worse than an adults just debilitating, you know. Yeah,

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Speaker 1: it's so painful. So, like you said, until around eighteen hundred,

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Speaker 1: it was mostly for the upper class. But then, like

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Speaker 1: everything else in industry in America, around that time, manufacturing

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Speaker 1: became more widespread and cheaper, and all of a sudden,

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Speaker 1: you had warehouses that were big freezers, and you had shipping.

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Speaker 1: You could ship things cold and frozen.

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Speaker 2: Right, So you had like the manufacturing aspect in place.

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Speaker 1: Yeah, homogenizer machines, electric power, right, mechanical refrigeration basically.

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Speaker 2: But even still you had you had the manufacturing in place.

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Speaker 2: The distribution, though, was still limited to say, like a

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Speaker 2: store somebody who could make money by investing in some

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Speaker 2: freezer cases and then selling it to the public. It

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Speaker 2: wasn't until ice boxes became widespread in America that the

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Speaker 2: ice cream industry really blew up, because then you could

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Speaker 2: sell to the guy down at Pops. You could also

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Speaker 2: sell to pops next door neighbor who took it home

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Speaker 2: to keep in his freezer.

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Speaker 1: And thank god that happened.

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Speaker 2: Yeah, and actually, as far as making ice cream, that

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Speaker 2: the you know, the hand crank ice cream maker that

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Speaker 2: used like rock salt and all that stuff. That was

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Speaker 2: invented by a woman named Nancy Johnson in the eighteen fifties,

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Speaker 2: I think, yeah, and she patented it and apparently everybody

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Speaker 2: ripped her off. She sold the patent for like two

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Speaker 2: hundred bucks, and the guy who bought it from her

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Speaker 2: turned around and made a fortune off of it. But

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Speaker 2: I guess he ultimately got ripped off by a bunch

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Speaker 2: of copycats. But that same thing is still in use today,

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Speaker 2: Like you can go buy the Johnson crank that same

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Speaker 2: yeahs and crank ice cream maker and make your own

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Speaker 2: ice cream the eighteen fifties way.

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Speaker 1: Well, you mentioned take home ice cream being a big

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Speaker 1: deal to as far as it's spreading, I do have

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Speaker 1: a little modern stat Oh yeah, at least from a

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Speaker 1: few years ago, that is still the biggest part of

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Speaker 1: the market. Sixty seven percent of the overall market is

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Speaker 1: take home ice cream.

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Speaker 2: Well I saw that eighty seven percent of Americans have

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Speaker 2: ice cream in their freezer right now.

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Speaker 1: Yeah, I don't, I can't.

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Speaker 2: It doesn't stick around no.

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Speaker 1: Like you know, if you're going to get a pint,

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Speaker 1: you might as well just plow through it and be

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Speaker 1: done with it and then get some a few weeks later.

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Speaker 2: You're not a quitter.

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Speaker 1: No, and I don't. I can't just keep like a

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Speaker 1: gallon of ice cream in the house.

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Speaker 2: That's oh, that's that's a bad move.

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Speaker 1: It's a bad move for Yeah.

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Speaker 2: Yeah, yeah, it's a bad move for everybody.

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Speaker 1: Well, no, some people have willpower.

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Speaker 2: Yeah, I guess you're right.

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Speaker 1: You're one of them.

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Speaker 2: I don't keep a gallon of ice cream in my house.

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Speaker 1: Yeah, but you got willpower to a large degree, I think. Yeah, well,

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Speaker 1: you're the guy who quit smoking by just saying I'm

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Speaker 1: not going smoke anymore.

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Speaker 2: Yeah, that's true.

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Speaker 1: You know.

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Speaker 2: Yeah, I guess I do have a degree of willpower.

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Speaker 1: But I do not. So we're now in the nineteenth century,

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Speaker 1: in late eighteen hundreds, and the professional soda jerk at

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Speaker 1: soda fountain shops pops up and they make things called

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Speaker 1: like root beer floats and coke floats and soda floats, right,

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Speaker 1: which I haven't had one in a long time. I

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Speaker 1: used to love root beer floats. Yeah, but I don't

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Speaker 1: know why. I just it's not something I see very

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Speaker 1: much anymore. Well, you have to make it the trouble

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Speaker 1: of putting it together yourself. Yeah, yeah, yeah, you don't.

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Speaker 2: See floats very often anymore. I'm sure there's some places

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Speaker 2: that sell them.

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Speaker 1: But they were good though.

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Speaker 2: Oh yeah, man, rut beer and ice cream is a

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Speaker 2: winning combination.

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Speaker 1: Yeah, I mean, I haven't had one since I was

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Speaker 1: a kid.

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Speaker 2: Probably coke works too, yeah, coke floats good too.

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Speaker 1: Root Beer floats are the thing, though, I think you're right.

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Speaker 1: And then this was for me the fact of the show.

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Speaker 1: I did not know about this religious criticism back then.

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Speaker 1: They didn't like you eating things that were so rich

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Speaker 1: and like a gluttonous thought was sinful. Yeah, well yeah

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Speaker 1: on Sundays, that is. And so in response, they took

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Speaker 1: out the carbonated water or the root beer or whatever

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Speaker 1: and made a Sunday And that's what I called it

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Speaker 1: a Sunday originally.

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Speaker 2: But apparently they were like, are you mocking us? And

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Speaker 2: the Soda Jerks Union said no, no, and they changed

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Speaker 2: the spelling from Sunday to sun Dae.

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Speaker 1: Because they were mocking them, right, yes, and they were like,

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Speaker 1: this is their active retribution, changing the spelling of Sunday.

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Speaker 1: And the other cool thing too, was during World War Two.

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Speaker 1: Apparently it was the armed forces were all trying to

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Speaker 1: outstep one another in providing ice cream to the troops

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Speaker 1: in new and exciting ways because it was such a

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Speaker 1: morale booster, of course, to get ice cream when you're

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Speaker 1: at war, right, you know, a little taste of home.

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Speaker 1: And I think that was it the Navy that had

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Speaker 1: the ship.

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Speaker 2: Yeah, the world's first floating ice cream parlor.

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Speaker 1: That's awesome in the Western Pacific.

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Speaker 2: Well, even before that, in World War One, ice cream

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Speaker 2: was deemed an essential food, and so ice cream manufacturers

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00:17:01,840 --> 00:17:05,640
Speaker 2: got rations of sugar so they could keep making ice

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Speaker 2: cream during the war even though everything else is being rationed.

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Speaker 1: Yeah, and Ed points out that during the Depression everything

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Speaker 1: kind of slowed down that was a non essential, including

379
00:17:16,520 --> 00:17:19,960
Speaker 1: ice cream, but it never went away, and through the

380
00:17:20,040 --> 00:17:23,600
Speaker 1: years it's pretty much gained in popularity. I think in

381
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Speaker 1: the seventies is when you started to see a little

382
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Speaker 1: more health conscious efforts, like the frozen yogurts and the

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Speaker 1: like fro yo fro yo. Right, Emily loves the fro yo.

384
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Speaker 2: It's good stuff.

385
00:17:35,280 --> 00:17:37,760
Speaker 1: Like the new stuff that's really like from the Greek yogurt,

386
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Speaker 1: you know, oh.

387
00:17:38,480 --> 00:17:40,959
Speaker 2: Yeah, that's tangy changes everything.

388
00:17:40,520 --> 00:17:42,919
Speaker 1: Not like I think this can't be yogurt. Growing up,

389
00:17:43,280 --> 00:17:45,200
Speaker 1: was that even yogurt that was just like soft serve

390
00:17:45,200 --> 00:17:45,600
Speaker 1: ice cream.

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Speaker 2: One is it this campy? I thought it was the

392
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Speaker 2: country's best yogurt tcby.

393
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Speaker 1: We heard it was this can't be yogurt. Huh, maybe

394
00:17:53,520 --> 00:17:56,840
Speaker 1: it was different. I wonder it had to be the same,

395
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Speaker 1: Yeah TCB why Yeah?

396
00:17:58,359 --> 00:18:00,840
Speaker 2: No, TCBY was great. I don't don't know what it was.

397
00:18:00,880 --> 00:18:01,840
Speaker 2: I think it's still around.

398
00:18:01,960 --> 00:18:03,720
Speaker 1: It had to be yogurt because they couldn't call it that,

399
00:18:03,840 --> 00:18:06,919
Speaker 1: but it wasn't. Definitely not the tangy stuff that you

400
00:18:06,960 --> 00:18:10,360
Speaker 1: seem like at a pink berry and stuff like that.

401
00:18:11,080 --> 00:18:11,600
Speaker 2: So good.

402
00:18:11,840 --> 00:18:13,080
Speaker 1: Yeah, I'm not the hugest man.

403
00:18:13,280 --> 00:18:17,399
Speaker 2: I love that stuff. Each bite is just like it's

404
00:18:17,440 --> 00:18:23,440
Speaker 2: just a trip through a flowery meadow. Every bite, really, Yes.

405
00:18:23,560 --> 00:18:25,679
Speaker 1: Do you get the vanilla and add your stuff to it?

406
00:18:25,760 --> 00:18:28,919
Speaker 2: Or I get the regular like the yeah, just the

407
00:18:29,359 --> 00:18:32,199
Speaker 2: I guess plain version. Yeah, and then you throw in

408
00:18:32,240 --> 00:18:35,000
Speaker 2: a little mango, some blueberries. Oh, look at you the

409
00:18:35,280 --> 00:18:38,440
Speaker 2: white yogurt chips on top. Uh huh, that's a good combination.

410
00:18:39,040 --> 00:18:41,359
Speaker 2: Or if you want to go a different route, there's like,

411
00:18:41,440 --> 00:18:44,879
Speaker 2: you know, chocolate crunch and maybe some other kind of

412
00:18:45,640 --> 00:18:50,240
Speaker 2: chocolately delicious treat on top. Man, I want some ice

413
00:18:50,240 --> 00:18:51,080
Speaker 2: cream so bad.

414
00:18:51,359 --> 00:18:53,560
Speaker 1: All right, Well we'll get we'll get to the science

415
00:18:53,560 --> 00:18:58,760
Speaker 1: of ice cream, which is decidedly less yummy sounding right

416
00:18:58,760 --> 00:19:20,919
Speaker 1: after these messages. So, buddy, you said that all of

417
00:19:20,960 --> 00:19:25,320
Speaker 1: that stuff is frozen dairy treats, right, but not necessarily

418
00:19:25,400 --> 00:19:28,880
Speaker 1: ice cream because there's a definition, correct, Yes, So.

419
00:19:29,119 --> 00:19:35,639
Speaker 2: Ice cream is a colloid, right, yeah, which is an

420
00:19:35,760 --> 00:19:40,240
Speaker 2: unusual and complex substance. And actually quicksand is a colloid.

421
00:19:40,400 --> 00:19:44,280
Speaker 2: It's a colloidal gel. Yeah, technically remember that. But ice

422
00:19:44,320 --> 00:19:46,800
Speaker 2: cream is a colloid. And a colloid is a substance

423
00:19:46,840 --> 00:19:49,600
Speaker 2: where you have things that don't normally mix that are

424
00:19:49,640 --> 00:19:52,920
Speaker 2: mixed together, right, And in this case you have fat

425
00:19:53,240 --> 00:19:58,000
Speaker 2: and sugar and milk mixed together with a little bit

426
00:19:58,000 --> 00:20:01,840
Speaker 2: of air thrown in. And what you need to create

427
00:20:01,840 --> 00:20:04,639
Speaker 2: a colloid is something called an emulsifier. That's the bonding

428
00:20:04,680 --> 00:20:07,880
Speaker 2: agent that holds everything together these things that don't normally mix.

429
00:20:08,320 --> 00:20:12,240
Speaker 2: And in the earliest cases, egg yolks were the emulsifier

430
00:20:12,680 --> 00:20:15,160
Speaker 2: that held everything together. And of course, if you're making

431
00:20:15,200 --> 00:20:17,600
Speaker 2: ice cream at home, you can still use egg yolks

432
00:20:17,600 --> 00:20:19,400
Speaker 2: as in a multifier. It's an easy go to thing.

433
00:20:19,760 --> 00:20:22,919
Speaker 2: But if you're manufacturing it on a large scale, you're

434
00:20:22,920 --> 00:20:25,560
Speaker 2: probably using something like zan thing gum or something else

435
00:20:25,920 --> 00:20:28,959
Speaker 2: to emulsify and stabilize the whole thing to hold it together.

436
00:20:29,280 --> 00:20:33,560
Speaker 2: But yes, ice cream specifically is a colloid that has

437
00:20:33,640 --> 00:20:37,480
Speaker 2: undergone a very specific manufacturing process, and if you take

438
00:20:37,600 --> 00:20:40,720
Speaker 2: or add different ingredients or different steps in the process,

439
00:20:41,200 --> 00:20:43,600
Speaker 2: then you have something different, like frozen yogurt or a

440
00:20:43,680 --> 00:20:46,480
Speaker 2: saft serve ice cream or subert.

441
00:20:46,760 --> 00:20:49,560
Speaker 1: Yeah, because frozen yogurt isn't just yogurt that they freeze,

442
00:20:49,600 --> 00:20:52,760
Speaker 1: which I never knew. It's actually during the ice cream

443
00:20:52,760 --> 00:20:56,720
Speaker 1: making process they'll put in the yogurt cultures to make

444
00:20:56,720 --> 00:20:59,679
Speaker 1: it frozen yogurt. Yeah, you don't start with yogurt, you

445
00:20:59,800 --> 00:21:02,359
Speaker 1: may yogurt doing it. Yeah, I didn't know that either.

446
00:21:02,560 --> 00:21:05,520
Speaker 1: Pretty cool, agreed, which is why every time I just

447
00:21:05,560 --> 00:21:07,560
Speaker 1: throw the yogurt in the freezer, it doesn't taste anything

448
00:21:07,680 --> 00:21:08,600
Speaker 1: like I want it.

449
00:21:08,800 --> 00:21:10,640
Speaker 2: Really cold yogurt sprouts.

450
00:21:11,480 --> 00:21:16,119
Speaker 1: The USDA actually has an ingredient standard for it to

451
00:21:16,119 --> 00:21:19,000
Speaker 1: be labeled ice cream, which has to it has to

452
00:21:19,040 --> 00:21:22,000
Speaker 1: be at least ten percent milk fat and a minimum

453
00:21:22,040 --> 00:21:27,199
Speaker 1: of six percent non fat milk solids like casins and

454
00:21:27,240 --> 00:21:29,200
Speaker 1: a gallon has to weigh four point five pounds.

455
00:21:29,359 --> 00:21:30,160
Speaker 2: I think that's neat.

456
00:21:30,600 --> 00:21:32,800
Speaker 1: Yeah, sure, because I.

457
00:21:32,840 --> 00:21:35,920
Speaker 2: Can't get its act together and anything, but it can

458
00:21:36,000 --> 00:21:37,119
Speaker 2: define ice cream.

459
00:21:37,480 --> 00:21:40,560
Speaker 1: Yeah. And the reason they have the minimum or the yeah,

460
00:21:40,600 --> 00:21:45,320
Speaker 1: the minimum poundage is because, as we mentioned earlier, lighter

461
00:21:45,359 --> 00:21:50,600
Speaker 1: ice cream is generally cheaper because it means there's just

462
00:21:50,600 --> 00:21:53,040
Speaker 1: more air whipped in there. And that's why Ben and

463
00:21:53,119 --> 00:21:56,320
Speaker 1: Jerry's pine is like a brick in your stomach.

464
00:21:56,560 --> 00:21:59,480
Speaker 2: Yeah. And the grabster who wrote this points out that

465
00:21:59,480 --> 00:22:02,080
Speaker 2: that's usual a general rule of thumb that the heavier

466
00:22:02,119 --> 00:22:04,760
Speaker 2: the ice cream, the higher quality it is. Yeah, but

467
00:22:05,119 --> 00:22:08,080
Speaker 2: he points out to be fair, you need to compare

468
00:22:08,320 --> 00:22:11,560
Speaker 2: like types. Sure, Like you can't compare something that's loaded

469
00:22:11,600 --> 00:22:14,800
Speaker 2: down with like brownies and Snickers with like a plain vanilla,

470
00:22:15,480 --> 00:22:17,720
Speaker 2: because you know the brownies and Snickers are going to

471
00:22:17,760 --> 00:22:19,520
Speaker 2: add weight and throw off your judgment.

472
00:22:20,160 --> 00:22:23,440
Speaker 1: That's right in more ways than one. So milk fat,

473
00:22:23,440 --> 00:22:26,440
Speaker 1: there is a range of milk fat you can use.

474
00:22:27,160 --> 00:22:32,080
Speaker 1: Premium ice creams max out at about sixteen percent at

475
00:22:32,080 --> 00:22:35,760
Speaker 1: the most, but generally they're about fourteen percent. In ice

476
00:22:35,800 --> 00:22:38,240
Speaker 1: cream in general is a minimum of about ten percent.

477
00:22:39,000 --> 00:22:42,600
Speaker 1: And butterfat, which is another name for it.

478
00:22:42,680 --> 00:22:45,119
Speaker 2: Delicious, so great, Both of them sound great.

479
00:22:46,359 --> 00:22:48,480
Speaker 1: Butterfat makes it taste good and it makes it creamier

480
00:22:48,520 --> 00:22:52,760
Speaker 1: and richer. But it's interesting that they found that sixteen

481
00:22:52,760 --> 00:22:54,600
Speaker 1: percent is about as high as you want to go. Though.

482
00:22:54,880 --> 00:22:57,440
Speaker 1: It's not like, oh, just make it fifty percent, that'd

483
00:22:57,440 --> 00:22:58,040
Speaker 1: be even better.

484
00:22:59,200 --> 00:23:01,040
Speaker 2: It's just vomit after every bite.

485
00:23:01,160 --> 00:23:03,080
Speaker 1: Well you would, and people they point out and their

486
00:23:03,080 --> 00:23:05,520
Speaker 1: head points out, you wouln't. People would't neat as much, right,

487
00:23:05,800 --> 00:23:07,920
Speaker 1: because it is so rich, and it is so calorie

488
00:23:08,040 --> 00:23:11,040
Speaker 1: rich as well, And so they found that perfect combination

489
00:23:11,640 --> 00:23:14,480
Speaker 1: of enough to make you plow through that pint and

490
00:23:14,560 --> 00:23:16,720
Speaker 1: want to get another one the next night.

491
00:23:16,880 --> 00:23:19,199
Speaker 2: Yeah, about fourteen to sixteen percent.

492
00:23:19,359 --> 00:23:22,560
Speaker 1: Yeah, yeah, that sounds pretty good when you're talking butterfat.

493
00:23:22,040 --> 00:23:24,920
Speaker 2: Ten percent for the cheap stuff that like ned Flanders

494
00:23:24,920 --> 00:23:29,600
Speaker 2: would eat, you know, yeah, totally. So. Like I said,

495
00:23:29,720 --> 00:23:34,560
Speaker 2: ice cream is a colloid and it's created by adding

496
00:23:34,640 --> 00:23:37,639
Speaker 2: egg yolk to milk, fat and sugar.

497
00:23:37,800 --> 00:23:39,600
Speaker 1: And I think that's a custard if you use the egg.

498
00:23:39,480 --> 00:23:42,000
Speaker 2: Yolk, right, I think you used more egg yolk.

499
00:23:42,200 --> 00:23:44,920
Speaker 1: Yeah, one point four percent.

500
00:23:44,680 --> 00:23:46,359
Speaker 2: At least something like that.

501
00:23:46,560 --> 00:23:48,600
Speaker 1: I was higher in that, Yeah, frozen custard is at

502
00:23:48,680 --> 00:23:51,640
Speaker 1: least one point four percent egg yolk solids. Okay, so

503
00:23:51,680 --> 00:23:54,120
Speaker 1: they're even that's even worse for you, right, So that's

504
00:23:54,160 --> 00:23:58,280
Speaker 1: just like, well not necessarily well cholesterol wise, sure, But

505
00:23:58,560 --> 00:24:04,520
Speaker 1: the ice cream itself is specifically just this combination of

506
00:24:05,320 --> 00:24:09,919
Speaker 1: different types of ingredients with other agents that hold the

507
00:24:09,920 --> 00:24:13,520
Speaker 1: whole thing together that's put through this process. Right, So

508
00:24:13,560 --> 00:24:16,119
Speaker 1: when you have your sugar, when you have your cream,

509
00:24:16,960 --> 00:24:22,040
Speaker 1: your milk, and you have your eggs or whatever you're

510
00:24:22,040 --> 00:24:25,000
Speaker 1: going to use as a stabilizer or mulsifier, you put

511
00:24:25,040 --> 00:24:27,600
Speaker 1: the whole thing together, and what you have right there

512
00:24:27,840 --> 00:24:31,320
Speaker 1: is an ice cream mix. And no matter whether you're

513
00:24:31,359 --> 00:24:34,040
Speaker 1: making it at home or if you just bought a

514
00:24:34,119 --> 00:24:37,280
Speaker 1: factory or inherited it from your rich uncle who just

515
00:24:37,359 --> 00:24:41,880
Speaker 1: died and they left it to you, then you're going

516
00:24:41,920 --> 00:24:44,680
Speaker 1: to be following pretty much the same process using virtually

517
00:24:44,720 --> 00:24:48,520
Speaker 1: the same ingredients. Yeah, I've got an ice cream machine,

518
00:24:48,560 --> 00:24:52,520
Speaker 1: which when I looked at the process of making ice cream,

519
00:24:52,920 --> 00:24:54,760
Speaker 1: it's pretty much what goes on in this little thing,

520
00:24:55,280 --> 00:24:57,800
Speaker 1: Like you freeze the canister, which I found out the

521
00:24:57,800 --> 00:25:00,360
Speaker 1: hard way that's how you do it, because I was like, man,

522
00:25:00,400 --> 00:25:01,280
Speaker 1: it's not getting solid.

523
00:25:01,320 --> 00:25:03,200
Speaker 2: Oh no, way you did it without freezing the key?

524
00:25:03,280 --> 00:25:05,119
Speaker 1: Yeah, I had no idea, Like, you just used it

525
00:25:05,160 --> 00:25:07,800
Speaker 1: at room temperage, at room temperature, and how long did

526
00:25:07,840 --> 00:25:09,840
Speaker 1: you try that for? It's fun for quite a while

527
00:25:09,920 --> 00:25:11,159
Speaker 1: before I realized what was going on.

528
00:25:11,280 --> 00:25:15,080
Speaker 2: We luckily figured that out from the get go made

529
00:25:15,080 --> 00:25:17,400
Speaker 2: some pretty killer lemon gelato once.

530
00:25:17,640 --> 00:25:19,879
Speaker 1: Yeah. So you freeze the thing and then it's the

531
00:25:19,960 --> 00:25:23,719
Speaker 1: canister actually spins and they have like a blade in

532
00:25:23,760 --> 00:25:27,199
Speaker 1: there that disrupts It introduces the air bubbles, which is

533
00:25:27,280 --> 00:25:30,479
Speaker 1: key to making ice cream nice and rich and creamy.

534
00:25:30,880 --> 00:25:33,760
Speaker 1: And it also acts as a scraper to keep ice

535
00:25:33,800 --> 00:25:37,080
Speaker 1: from forming, which is exactly what happens in big factories.

536
00:25:38,080 --> 00:25:39,880
Speaker 1: It's pretty much the same process.

537
00:25:39,560 --> 00:25:41,760
Speaker 2: Right, or if you're using the hand crank thing, that's

538
00:25:42,119 --> 00:25:43,240
Speaker 2: what you just said.

539
00:25:43,000 --> 00:25:44,400
Speaker 1: The Johnson crank, right.

540
00:25:44,520 --> 00:25:47,840
Speaker 2: Yeah, what you just said listed off all of the

541
00:25:47,960 --> 00:25:53,080
Speaker 2: necessary components to making ice cream. You've got something that's

542
00:25:53,080 --> 00:25:55,800
Speaker 2: cooling it that whether that little drum that you put

543
00:25:55,840 --> 00:25:59,359
Speaker 2: in the freezer or you have ammonia filled tubes that

544
00:25:59,359 --> 00:26:02,800
Speaker 2: are freezing a tube that your mixes in. Yeah, so

545
00:26:02,840 --> 00:26:04,880
Speaker 2: you've got that right, Yeah, you.

546
00:26:04,840 --> 00:26:08,400
Speaker 1: Have, and the ammonia tubes. We should point out there's

547
00:26:08,400 --> 00:26:11,240
Speaker 1: no ammonia. It's just making the tube cold, right. The

548
00:26:11,280 --> 00:26:13,680
Speaker 1: ammonia's not being introduced to the ice cream at all.

549
00:26:13,720 --> 00:26:17,000
Speaker 1: It's just, yeah, the tube is up against the tube

550
00:26:17,000 --> 00:26:20,400
Speaker 1: that the ice cream is in, that's right. Or if

551
00:26:20,440 --> 00:26:22,960
Speaker 1: you are making it at home using a Johnson crank,

552
00:26:23,160 --> 00:26:26,040
Speaker 1: you're gonna use rock salt, right, that's right. So I

553
00:26:26,200 --> 00:26:29,239
Speaker 1: was kind of I didn't understand what the point of

554
00:26:29,359 --> 00:26:32,199
Speaker 1: using rock salt was, so I looked into it. We

555
00:26:32,280 --> 00:26:34,720
Speaker 1: covered a little bit within the salt episode, but not

556
00:26:34,960 --> 00:26:36,240
Speaker 1: like super in depth.

557
00:26:36,600 --> 00:26:39,520
Speaker 2: Okay. So basically, the reason that you would add rock

558
00:26:39,560 --> 00:26:43,000
Speaker 2: salt to ice is because if you just used ice,

559
00:26:43,880 --> 00:26:47,800
Speaker 2: the freezing point of ice is thirty two degrees farrentheight. Yeah,

560
00:26:48,359 --> 00:26:52,440
Speaker 2: it takes more than that, more degrees than that. Let

561
00:26:52,440 --> 00:26:53,920
Speaker 2: me put it a different way. More to the milk

562
00:26:53,960 --> 00:26:57,399
Speaker 2: freezes at a lower temperature than ice. Yes, right, So

563
00:26:57,840 --> 00:27:02,240
Speaker 2: when you add salt, you actually lower the freezing point

564
00:27:02,320 --> 00:27:05,080
Speaker 2: of that ice. Oh okay, Because when you're using ice,

565
00:27:05,119 --> 00:27:08,320
Speaker 2: it's a fresh water mixture. Salt water ice has a

566
00:27:08,320 --> 00:27:11,880
Speaker 2: lower freezing temperature, so you're melting it and it's melting

567
00:27:11,920 --> 00:27:15,359
Speaker 2: and refreezing and as the ice melts, the way that

568
00:27:15,400 --> 00:27:19,159
Speaker 2: it's melting is by drawing heat from something else, in

569
00:27:19,200 --> 00:27:22,520
Speaker 2: this case your ice cream mixture, right, right, So when

570
00:27:22,560 --> 00:27:25,280
Speaker 2: you add salt, it has to draw more heat to

571
00:27:25,400 --> 00:27:28,400
Speaker 2: melt because it has a lower freezing point freezing temperature.

572
00:27:29,040 --> 00:27:31,359
Speaker 2: So that's why you add salt. It actually lowers the

573
00:27:31,359 --> 00:27:37,680
Speaker 2: freezing point, which allows you to cool your ice cream faster. Ah, right,

574
00:27:37,760 --> 00:27:41,080
Speaker 2: So it lowers the freezing point. Yeah, milk has a

575
00:27:41,119 --> 00:27:45,040
Speaker 2: lower freezing point, and it makes the it draws the

576
00:27:45,080 --> 00:27:48,120
Speaker 2: heat out more quickly, so those ice crystals don't form

577
00:27:48,160 --> 00:27:48,680
Speaker 2: on the side.

578
00:27:48,920 --> 00:27:51,000
Speaker 1: Just that simple little thing is the magic that makes

579
00:27:51,000 --> 00:27:51,399
Speaker 1: it happen.

580
00:27:51,520 --> 00:27:51,960
Speaker 2: Yeah.

581
00:27:52,119 --> 00:27:56,000
Speaker 1: Yeah. We had a electric ice cream maker growing up

582
00:27:56,080 --> 00:27:58,800
Speaker 1: that was the same as the Johnson crank version, but

583
00:27:58,920 --> 00:28:00,960
Speaker 1: you just plug it in, not like the new one

584
00:28:01,000 --> 00:28:02,600
Speaker 1: that I have today, which is much.

585
00:28:02,440 --> 00:28:04,399
Speaker 2: Different, right, which you definitely plug in.

586
00:28:04,840 --> 00:28:06,840
Speaker 1: Yeah, definitely plug in and you gotta freeze that thing

587
00:28:06,840 --> 00:28:10,040
Speaker 1: apparently so funny. But my church. One of my favorite

588
00:28:10,040 --> 00:28:12,040
Speaker 1: memories growing up is my church would have ice cream

589
00:28:12,080 --> 00:28:16,000
Speaker 1: socials where everybody would bring their own homemade ice creams

590
00:28:16,320 --> 00:28:18,800
Speaker 1: and there would just be a table with like thirty

591
00:28:18,840 --> 00:28:23,800
Speaker 1: of those steel containers you know that people just take

592
00:28:23,840 --> 00:28:26,920
Speaker 1: it right out of the old you know, ice rock

593
00:28:26,960 --> 00:28:29,400
Speaker 1: salt beIN right and just set it on the table right,

594
00:28:29,600 --> 00:28:31,720
Speaker 1: and you would just go berserk. You know.

595
00:28:31,760 --> 00:28:36,080
Speaker 2: As a child, we had a Johnson crank. Yeah, yeah, growing.

596
00:28:35,880 --> 00:28:38,280
Speaker 1: Up, and you probably had to do it right because

597
00:28:38,280 --> 00:28:40,520
Speaker 1: the parents are always like that's the fun part.

598
00:28:40,720 --> 00:28:43,480
Speaker 2: I don't I'm sure I did. I don't really remember.

599
00:28:43,520 --> 00:28:45,960
Speaker 2: I just remember the wooden bucket thing with the crank

600
00:28:46,000 --> 00:28:48,560
Speaker 2: on top. Yeah, that's what I remember. And like a

601
00:28:48,600 --> 00:28:51,120
Speaker 2: bag of rock salt, that's right, man, that we also

602
00:28:51,200 --> 00:28:52,280
Speaker 2: use for the driveway too.

603
00:28:52,400 --> 00:28:55,040
Speaker 1: Oh sure, yeah, yeah, of course we did in Atlanta.

604
00:28:55,080 --> 00:28:57,240
Speaker 1: But I remember when I saw that rock salt come out.

605
00:28:57,280 --> 00:29:01,720
Speaker 1: It was a special evening at the Brian House. Oh yeah,

606
00:29:01,760 --> 00:29:05,280
Speaker 1: So I mentioned the little paddle. It's called the dasher,

607
00:29:05,440 --> 00:29:08,080
Speaker 1: which is the blade inside the tube. And this is

608
00:29:08,120 --> 00:29:10,840
Speaker 1: if you're an ice cream factory, and like we said,

609
00:29:10,840 --> 00:29:13,840
Speaker 1: it whips it up, introducing those air bubbles and that's

610
00:29:13,840 --> 00:29:16,680
Speaker 1: what gives it the structure, and like I said, also

611
00:29:16,720 --> 00:29:20,120
Speaker 1: prevents the ice crystals, larger ice crystals from forming because

612
00:29:20,120 --> 00:29:22,480
Speaker 1: you don't want that. No, you want it cold, but

613
00:29:22,560 --> 00:29:23,680
Speaker 1: you don't want ice and we.

614
00:29:23,600 --> 00:29:26,080
Speaker 2: Should say by this time, you've got your ice cream mixture,

615
00:29:26,080 --> 00:29:28,840
Speaker 2: but you've already added whatever flavor you're going to add.

616
00:29:29,400 --> 00:29:32,040
Speaker 2: But if you're adding chunks of stuff, which you should,

617
00:29:32,120 --> 00:29:34,840
Speaker 2: you're not doing that quite yet. No, so you're freezing it.

618
00:29:34,960 --> 00:29:38,800
Speaker 2: What you've just created is a frozen ice cream mixture.

619
00:29:39,120 --> 00:29:39,360
Speaker 1: Yeah.

620
00:29:39,480 --> 00:29:44,080
Speaker 2: It is not technically USDA standard ice cream yet. If

621
00:29:44,080 --> 00:29:46,720
Speaker 2: you stopped right here, and even if you added the

622
00:29:46,800 --> 00:29:49,680
Speaker 2: snickers or the brownies or whatever or both, what you

623
00:29:49,720 --> 00:29:51,840
Speaker 2: would have is soft serve ice cream. Yeah, the ice

624
00:29:51,880 --> 00:29:54,040
Speaker 2: cream still has another step to go through to become

625
00:29:54,320 --> 00:29:57,280
Speaker 2: regular old ice cream, and that's the hardening process.

626
00:29:57,440 --> 00:30:00,560
Speaker 1: Yeah, the hard freez. And that's basically all is is.

627
00:30:00,560 --> 00:30:03,320
Speaker 1: You take that soft serve and you have to get

628
00:30:03,320 --> 00:30:07,000
Speaker 1: it down super low, at least to zero degrees fahrenheit.

629
00:30:07,160 --> 00:30:10,240
Speaker 1: But when you're in an ice cream factory, you're going

630
00:30:10,320 --> 00:30:12,720
Speaker 1: to pump it down even lower because you're going to

631
00:30:12,800 --> 00:30:14,520
Speaker 1: be shipping it and packaging it and that you want

632
00:30:14,560 --> 00:30:17,440
Speaker 1: it to stay nice and hard throughout that whole process. Yeah,

633
00:30:17,880 --> 00:30:22,000
Speaker 1: and yeah, and that that's how you do it. That's

634
00:30:22,000 --> 00:30:22,720
Speaker 1: pretty much it.

635
00:30:22,760 --> 00:30:24,920
Speaker 2: That's pretty much making ice cream.

636
00:30:25,280 --> 00:30:28,600
Speaker 1: It's a great, great thing that everyone should.

637
00:30:28,320 --> 00:30:31,760
Speaker 2: Try making ice cream. Sure, sure, yeah, well, actually that's

638
00:30:31,800 --> 00:30:34,240
Speaker 2: funny that you say that, because whether you have a

639
00:30:34,320 --> 00:30:38,080
Speaker 2: hand crank or one of those awesome electric ones that

640
00:30:38,200 --> 00:30:41,200
Speaker 2: you are that you have to freeze the drum ahead

641
00:30:41,200 --> 00:30:44,200
Speaker 2: of time. You can also just make it at home

642
00:30:44,480 --> 00:30:49,440
Speaker 2: with like basically nothing, Yeah, just using a couple of bags. Baggies. Yeah,

643
00:30:49,680 --> 00:30:51,800
Speaker 2: like a bigger baggy, a smaller baggy. You make a

644
00:30:51,800 --> 00:30:56,040
Speaker 2: little rock salt mixture. And well, I won't go through

645
00:30:56,040 --> 00:30:57,960
Speaker 2: the whole recipe, but if you go to how stuff

646
00:30:58,000 --> 00:31:00,440
Speaker 2: works and look up how ice cream works, there's a

647
00:31:00,560 --> 00:31:02,680
Speaker 2: recipe for five minute ice cream that makes us a

648
00:31:02,720 --> 00:31:05,720
Speaker 2: little bit using nothing but plastic bags and the ice

649
00:31:05,760 --> 00:31:06,640
Speaker 2: cream ingredients.

650
00:31:06,840 --> 00:31:09,880
Speaker 1: Yeah, and I don't think we mentioned that it's pasteurized

651
00:31:09,880 --> 00:31:12,000
Speaker 1: along the way too. Oh, it's an important step.

652
00:31:12,080 --> 00:31:12,400
Speaker 2: Yeah.

653
00:31:12,560 --> 00:31:15,880
Speaker 1: Pasteurization keeps you from getting salmonilla. Yes, and if you're

654
00:31:15,920 --> 00:31:18,200
Speaker 1: making your own mix it home, you can even do

655
00:31:18,280 --> 00:31:19,960
Speaker 1: that yourself with a double boiler.

656
00:31:20,640 --> 00:31:23,600
Speaker 2: So we'll talk a little bit about just how much

657
00:31:23,760 --> 00:31:35,840
Speaker 2: everybody loves ice cream right after this.

658
00:31:44,000 --> 00:31:47,600
Speaker 1: All right, buddy, we will finish this out with some

659
00:31:47,640 --> 00:31:49,960
Speaker 1: stats and the like. But first we should talk about

660
00:31:49,960 --> 00:31:54,320
Speaker 1: overrun because that's an important part of ice cream because

661
00:31:55,440 --> 00:31:58,160
Speaker 1: when you're making ice cream, there's gonna be an increase

662
00:31:58,200 --> 00:32:01,040
Speaker 1: in volume as you go because you're whipping all that

663
00:32:01,080 --> 00:32:04,720
Speaker 1: air into it. Yeah, and that increase is called overrun, right,

664
00:32:04,800 --> 00:32:06,280
Speaker 1: and it's indicated by a percentage.

665
00:32:06,600 --> 00:32:10,800
Speaker 2: Yeah, so if the volume goes from one gallon of

666
00:32:11,040 --> 00:32:14,280
Speaker 2: ice cream mixture to a completed one and a half

667
00:32:14,280 --> 00:32:17,040
Speaker 2: gallons of ice cream, yeah, it's a fifty percent over run,

668
00:32:17,200 --> 00:32:17,840
Speaker 2: which is good.

669
00:32:18,040 --> 00:32:21,880
Speaker 1: But what the pros shoot for, like our friends at

670
00:32:21,920 --> 00:32:24,719
Speaker 1: Bluebell with great, great commercials.

671
00:32:24,880 --> 00:32:27,960
Speaker 2: Yeah, they do make fantastic ice cream.

672
00:32:28,320 --> 00:32:30,440
Speaker 1: Yeah, it is really good. So if you are a

673
00:32:30,800 --> 00:32:33,880
Speaker 1: professional ice creamier, you might have as much as one

674
00:32:33,920 --> 00:32:38,760
Speaker 1: hundred percent overrun. But the premium ice creams are more dense,

675
00:32:38,880 --> 00:32:41,880
Speaker 1: so they have less overrun, right, which is why they're heavier.

676
00:32:41,960 --> 00:32:47,200
Speaker 2: Yes, But you can also get into a situation where

677
00:32:47,240 --> 00:32:50,680
Speaker 2: your ice cream is dense because you're not using much

678
00:32:51,200 --> 00:32:54,440
Speaker 2: stabilizer or mulsifier. So that's not good, no, because it

679
00:32:54,480 --> 00:32:57,120
Speaker 2: makes your ice cream chewy. Oh No, So just really

680
00:32:57,160 --> 00:33:00,760
Speaker 2: dense ice cream is not necessarily the best thing. You

681
00:33:00,800 --> 00:33:04,600
Speaker 2: want a mixture between the two of somewhat dense but

682
00:33:04,680 --> 00:33:07,680
Speaker 2: not totally dense. But not super light ice cream. There's

683
00:33:07,680 --> 00:33:09,520
Speaker 2: a there's a balance that you want to achieve.

684
00:33:09,680 --> 00:33:11,440
Speaker 1: Yeah, because the air, like we said, is what gives

685
00:33:11,440 --> 00:33:15,840
Speaker 1: it the structure that you appreciate, and you know it's familiar. Right,

686
00:33:16,040 --> 00:33:17,920
Speaker 1: you get some Chewi ice cream, it's no good.

687
00:33:18,080 --> 00:33:22,760
Speaker 2: Noh and chuck, we were remiss in not mentioning ice

688
00:33:22,760 --> 00:33:23,600
Speaker 2: cream cones.

689
00:33:24,600 --> 00:33:27,680
Speaker 1: Yeah, I'm not a cone guy, are you? Yes? Oh? Really?

690
00:33:27,760 --> 00:33:28,360
Speaker 2: Oh yeah?

691
00:33:28,400 --> 00:33:30,680
Speaker 1: So when you go to like you go out, you

692
00:33:30,760 --> 00:33:31,920
Speaker 1: get it in the cone every time?

693
00:33:32,080 --> 00:33:32,320
Speaker 2: No?

694
00:33:32,960 --> 00:33:36,240
Speaker 1: Just sometimes? Yes, do you get the waffle cone.

695
00:33:37,520 --> 00:33:40,400
Speaker 2: Cone? I like, I like it all except the the

696
00:33:41,200 --> 00:33:43,480
Speaker 2: I don't know what they call the non sugar cone

697
00:33:43,480 --> 00:33:47,720
Speaker 2: one styrofoam. Yeah, yeah, that's definitely the lowest on my list.

698
00:33:47,720 --> 00:33:51,800
Speaker 2: But that one's fine. But yes, I guess it does

699
00:33:51,840 --> 00:33:57,040
Speaker 2: go waffle sugar cheap cone okay as far as order

700
00:33:57,040 --> 00:34:00,719
Speaker 2: of preference goes. But no waffle cone obviously, that like

701
00:34:00,800 --> 00:34:03,120
Speaker 2: just adds to the whole thing, smelling like fresh made

702
00:34:03,120 --> 00:34:06,440
Speaker 2: waffle cones being made while you're ordering ice cream.

703
00:34:06,520 --> 00:34:09,800
Speaker 1: Really, I always get the cup. She almost always do,

704
00:34:10,000 --> 00:34:13,120
Speaker 1: just for like, just to be healthier. Yeah, while I'm

705
00:34:13,120 --> 00:34:15,520
Speaker 1: eating ice cream. Well no, but I mean that's a decision.

706
00:34:15,680 --> 00:34:18,279
Speaker 2: Yeah, for sure, you know, but it is preferable in

707
00:34:18,360 --> 00:34:20,120
Speaker 2: a waffle cone. I think they're delicious.

708
00:34:20,160 --> 00:34:21,680
Speaker 1: I might start getting a cone every now and then.

709
00:34:22,400 --> 00:34:25,759
Speaker 2: So there's a there's an origin story to the waffle cone,

710
00:34:25,760 --> 00:34:27,720
Speaker 2: and a lot of people place it at the nineteen

711
00:34:27,800 --> 00:34:30,759
Speaker 2: oh four World's Fair in Saint Louis, that's right, and

712
00:34:31,440 --> 00:34:36,080
Speaker 2: that is probably not where ice cream cones were invented,

713
00:34:36,120 --> 00:34:38,760
Speaker 2: but that is where they were popularized.

714
00:34:38,960 --> 00:34:41,399
Speaker 1: Yeah. I mean, if you're at a World's Fair, there's

715
00:34:41,400 --> 00:34:44,479
Speaker 1: gonna be some waffling going on. It's waffle making.

716
00:34:44,600 --> 00:34:48,000
Speaker 2: There definitely was some waffles being made, but there was

717
00:34:48,040 --> 00:34:51,680
Speaker 2: also some ice cream being served. That's documented, that's right.

718
00:34:51,760 --> 00:34:54,040
Speaker 2: And the story goes that the ice cream makers ran

719
00:34:54,080 --> 00:34:56,479
Speaker 2: out of plates or bowls or whatever they usually use,

720
00:34:57,520 --> 00:34:59,960
Speaker 2: and they turned to the waffle makers, who said, hey,

721
00:35:00,040 --> 00:35:02,600
Speaker 2: we can help you out for a fee. Yeah, let's

722
00:35:02,640 --> 00:35:05,680
Speaker 2: turn these things into some sort of cone and bam.

723
00:35:06,000 --> 00:35:08,759
Speaker 2: That's what happened. But it turns out that the person

724
00:35:08,760 --> 00:35:12,120
Speaker 2: who actually invented the ice cream cone was an Italian

725
00:35:12,120 --> 00:35:17,560
Speaker 2: immigrant to America named Italo Mark Please go.

726
00:35:17,480 --> 00:35:21,080
Speaker 1: Ahead, you mean Italo MARCHIONI right, Yeah, and he also

727
00:35:21,120 --> 00:35:24,440
Speaker 1: invented the ice karema a euskadima A wee alskadima, but

728
00:35:24,560 --> 00:35:26,920
Speaker 1: ice kadima. I think he was the first one to

729
00:35:26,960 --> 00:35:27,560
Speaker 1: coin that term.

730
00:35:27,640 --> 00:35:29,160
Speaker 2: He was into ice cream big time.

731
00:35:29,320 --> 00:35:31,239
Speaker 1: Yeah, but he actually filed the patent for the cone

732
00:35:31,239 --> 00:35:32,520
Speaker 1: making machine.

733
00:35:32,200 --> 00:35:33,759
Speaker 2: A full year ahead of the fair.

734
00:35:34,040 --> 00:35:36,840
Speaker 1: Yeah, so he generally gets credited with the invention of

735
00:35:36,880 --> 00:35:40,279
Speaker 1: the ice cream cone. Although just because you patent the

736
00:35:40,320 --> 00:35:43,320
Speaker 1: machine doesn't necessarily mean that you were the first person

737
00:35:43,320 --> 00:35:44,680
Speaker 1: who thought of the cone.

738
00:35:44,880 --> 00:35:47,960
Speaker 2: No. Supposedly there's French cookbooks that date back to the

739
00:35:48,000 --> 00:35:52,280
Speaker 2: eighteen forties that have recipes for ice cream cones.

740
00:35:52,480 --> 00:35:55,800
Speaker 1: Oh really Yeah. Well, and we also didn't mention Jacob Fusel.

741
00:35:55,840 --> 00:35:58,480
Speaker 1: We'd probably need to mention that guy because he was

742
00:35:58,520 --> 00:36:03,480
Speaker 1: the first. He opened the first wholesale manufacturing operation in

743
00:36:03,520 --> 00:36:07,080
Speaker 1: the United States in Baltimore, and he, like some of

744
00:36:07,120 --> 00:36:10,000
Speaker 1: the greatest success stories in business, sort of got into

745
00:36:10,000 --> 00:36:12,080
Speaker 1: it by accident because he was just a dairy guy

746
00:36:12,520 --> 00:36:15,360
Speaker 1: who had too much cream and was like, well, I

747
00:36:15,360 --> 00:36:17,480
Speaker 1: guess I can try this ice cream thing out, And

748
00:36:17,520 --> 00:36:19,239
Speaker 1: before you knew it, he was selling more ice cream

749
00:36:19,239 --> 00:36:21,719
Speaker 1: than he was anything else. Yes, it's good for him,

750
00:36:22,040 --> 00:36:24,839
Speaker 1: good for us. Good for that's true, good for all

751
00:36:24,880 --> 00:36:25,200
Speaker 1: of us.

752
00:36:25,280 --> 00:36:28,560
Speaker 2: So if you want to become like a Jacob Fusel type,

753
00:36:29,280 --> 00:36:31,520
Speaker 2: you can actually go, depending on where you are in

754
00:36:31,560 --> 00:36:35,560
Speaker 2: the country, to your local major university and they may

755
00:36:35,640 --> 00:36:38,719
Speaker 2: or may not depending on the size of their dairy program. Yeh,

756
00:36:38,920 --> 00:36:41,720
Speaker 2: offer like a real ice cream course.

757
00:36:41,920 --> 00:36:44,080
Speaker 1: Yeah, Penn State is known for one, correct.

758
00:36:44,400 --> 00:36:48,560
Speaker 2: Yeah, Wisconsin has one, of course. Actually, Penn State graduated

759
00:36:48,600 --> 00:36:50,560
Speaker 2: Ben and Jerry back in nineteen seventy seven.

760
00:36:50,680 --> 00:36:54,640
Speaker 1: Really, yep, in ice creamery. Yes, I thought you're gonna say, like, no,

761
00:36:54,719 --> 00:36:55,600
Speaker 1: there were architects.

762
00:36:55,719 --> 00:36:58,120
Speaker 2: Now, one of them tried to get into med school.

763
00:36:58,160 --> 00:37:02,960
Speaker 2: He graduated and couldn't afford med school. Yeah, the other

764
00:37:03,000 --> 00:37:05,520
Speaker 2: one just dropped out of college. But both of them

765
00:37:05,520 --> 00:37:09,480
Speaker 2: went together to Penn State's ice cream course and graduated.

766
00:37:09,760 --> 00:37:11,960
Speaker 1: Well, I saw. I went to their website to look

767
00:37:11,960 --> 00:37:14,719
Speaker 1: at some of their facts, and they think they said

768
00:37:14,719 --> 00:37:17,440
Speaker 1: they started their initial business with like four thousand dollars.

769
00:37:18,280 --> 00:37:22,120
Speaker 1: I saw twelve twelve grand. Yeah, well either way, that's cheap. No,

770
00:37:22,280 --> 00:37:25,200
Speaker 1: you know it is. I do have some other stats though,

771
00:37:25,520 --> 00:37:28,160
Speaker 1: lay them on us, Chuck. Yeah, it's been a while

772
00:37:28,200 --> 00:37:32,479
Speaker 1: since we've had a stat run. The majority of US

773
00:37:32,520 --> 00:37:35,560
Speaker 1: ice cream and frozen dessert manufacturers have been in business

774
00:37:35,560 --> 00:37:38,560
Speaker 1: for more than fifty years, and many are still family owned.

775
00:37:39,520 --> 00:37:41,320
Speaker 1: This is why you see like the bluebells and stuff

776
00:37:41,320 --> 00:37:43,000
Speaker 1: like that. R you know, there's not a lot of

777
00:37:43,080 --> 00:37:48,759
Speaker 1: upstarts like you know, like extreme ice cream.

778
00:37:48,960 --> 00:37:50,919
Speaker 2: Right, made with mountain dew code red.

779
00:37:51,080 --> 00:37:55,640
Speaker 1: Oh god, used area approximates. And this is a few

780
00:37:55,719 --> 00:37:59,080
Speaker 1: years ago. Twenty courts per capita.

781
00:38:01,160 --> 00:38:03,200
Speaker 2: What the US eats every year?

782
00:38:03,400 --> 00:38:08,560
Speaker 1: No? Produced? Oh wow, yeah, they produced twenty quarts per capita.

783
00:38:08,640 --> 00:38:11,359
Speaker 2: What's interesting, though, is the United States isn't the leader

784
00:38:11,440 --> 00:38:14,000
Speaker 2: in ice cream consumption. Did you know that? Who is

785
00:38:14,320 --> 00:38:14,920
Speaker 2: New Zealand?

786
00:38:15,560 --> 00:38:15,960
Speaker 1: No way?

787
00:38:16,280 --> 00:38:18,240
Speaker 2: Yeah, New Zealand per capita?

788
00:38:18,239 --> 00:38:22,920
Speaker 1: I guess obviously, Yeah, well yes, yeah, so the average

789
00:38:22,960 --> 00:38:25,520
Speaker 1: New Zealander eats seven and a half gallons of ice

790
00:38:25,560 --> 00:38:26,200
Speaker 1: cream a year.

791
00:38:26,480 --> 00:38:30,240
Speaker 2: Wow, Americans eat five and a half gallons. Huh yeah.

792
00:38:30,239 --> 00:38:33,399
Speaker 1: Apparently, Asia, the Caribbean, and Mexico and Latin America all

793
00:38:33,440 --> 00:38:36,279
Speaker 1: import ice cream as well to a large degree. And

794
00:38:37,400 --> 00:38:41,319
Speaker 1: the most popular flavor is still vanilla, which I had

795
00:38:41,320 --> 00:38:44,520
Speaker 1: to explain to Emily was a real flavor. She thinks

796
00:38:44,520 --> 00:38:48,240
Speaker 1: it's an absence of all flavors, right, like white light. Yeah,

797
00:38:48,280 --> 00:38:49,520
Speaker 1: it's like, no, vanilla's a thing.

798
00:38:49,640 --> 00:38:51,879
Speaker 2: Yeah, and some people love it. Vanilla is still good.

799
00:38:52,040 --> 00:38:54,800
Speaker 1: She thinks it's a waste of calories to eat anything

800
00:38:54,840 --> 00:38:55,760
Speaker 1: that's just plain vanilla.

801
00:38:56,000 --> 00:38:59,120
Speaker 2: They're really good. Vanilla's out there that you're just like

802
00:38:59,400 --> 00:39:01,680
Speaker 2: this is this is all that's needed.

803
00:39:02,600 --> 00:39:06,160
Speaker 1: Like super creamy, like vanilla bean yummy. Yeah, and then

804
00:39:06,239 --> 00:39:09,560
Speaker 1: chocolate chip miant and cookies and cream followed as the

805
00:39:09,600 --> 00:39:12,840
Speaker 1: next most popular. I'm surprised playing chocolate is not on

806
00:39:12,840 --> 00:39:13,200
Speaker 1: the list.

807
00:39:13,800 --> 00:39:18,240
Speaker 2: I saw a grub hub survey. They did most popular

808
00:39:18,280 --> 00:39:22,640
Speaker 2: ice cream flavors by flavor ordered, and vanilla was number one,

809
00:39:24,280 --> 00:39:28,720
Speaker 2: but green tea was number two. And I was thinking

810
00:39:28,760 --> 00:39:34,239
Speaker 2: about it, and it's probably because, like at a Japanese restaurant, Yeah,

811
00:39:34,280 --> 00:39:37,279
Speaker 2: you don't really have any other options besides you know,

812
00:39:37,440 --> 00:39:37,960
Speaker 2: green tea.

813
00:39:38,120 --> 00:39:40,719
Speaker 1: Yeah. I've never had the green tea ice cream as a.

814
00:39:40,719 --> 00:39:41,720
Speaker 2: Good Oh my god.

815
00:39:41,920 --> 00:39:46,440
Speaker 1: Yeah really yeah, dude, I don't eat deserted restaurants.

816
00:39:46,480 --> 00:39:47,520
Speaker 2: It's so good.

817
00:39:47,760 --> 00:39:48,719
Speaker 1: Yeah, I'm gonna have to start.

818
00:39:48,920 --> 00:39:50,839
Speaker 2: If you go to a good Japanese restaurant, they bring

819
00:39:50,880 --> 00:39:53,000
Speaker 2: it out, whether you asked for it or not, part

820
00:39:53,000 --> 00:39:55,040
Speaker 2: of the meal. I know, it'll be like Green Tea

821
00:39:55,200 --> 00:39:58,399
Speaker 2: or Red Bean is another one too. That's a pretty

822
00:39:58,440 --> 00:40:01,120
Speaker 2: good ice cream, but Green Tea fully has it destroyed?

823
00:40:01,760 --> 00:40:02,719
Speaker 1: That sounds delicious?

824
00:40:02,840 --> 00:40:04,359
Speaker 2: Yes it is.

825
00:40:06,280 --> 00:40:06,880
Speaker 1: I'm hungry.

826
00:40:07,040 --> 00:40:08,959
Speaker 2: Yeah. So if you want to know more about ice

827
00:40:08,960 --> 00:40:11,920
Speaker 2: cream and to get this awesome, really easy five minute

828
00:40:11,920 --> 00:40:15,799
Speaker 2: ice cream recipe, go to HowStuffWorks dot com and type

829
00:40:15,840 --> 00:40:17,959
Speaker 2: ice cream in the search bar. And since I said

830
00:40:17,960 --> 00:40:19,560
Speaker 2: search bar, it's time for listener mail.

831
00:40:22,000 --> 00:40:26,360
Speaker 1: I'm going to call this first of two scientific method emails,

832
00:40:26,760 --> 00:40:28,360
Speaker 1: so you're gonna hear one here and then one in

833
00:40:28,440 --> 00:40:30,920
Speaker 1: the next one Awesome because these are great. I was

834
00:40:31,200 --> 00:40:33,000
Speaker 1: super proud of that one, and we got a lot

835
00:40:33,000 --> 00:40:36,960
Speaker 1: of kudos from scientists, which is always nice. Hey guys,

836
00:40:37,040 --> 00:40:39,640
Speaker 1: my name is Danny. I'm twenty three and recently graduated

837
00:40:39,680 --> 00:40:43,120
Speaker 1: with a degree in astronomy and physics. Now work at

838
00:40:43,160 --> 00:40:46,560
Speaker 1: an aerospace company in LA on a space mission concept

839
00:40:46,640 --> 00:40:49,400
Speaker 1: called the Star Shade. Where you go, Danny, I know

840
00:40:49,560 --> 00:40:51,439
Speaker 1: the Star Shade is a really awesome piece of tech

841
00:40:51,520 --> 00:40:55,960
Speaker 1: that allows will allow us to image planets around other

842
00:40:56,000 --> 00:40:58,760
Speaker 1: stars and ultimately search for life outside of our Solar system.

843
00:40:59,160 --> 00:41:01,279
Speaker 1: I'm writing because just listening to the podcast on the

844
00:41:01,280 --> 00:41:04,560
Speaker 1: scientific method, and as someone whose job regularly involves the

845
00:41:04,600 --> 00:41:07,360
Speaker 1: scientific method, I want to express my appreciation for you

846
00:41:07,400 --> 00:41:10,200
Speaker 1: guys recording such a great discussion on the subject. It's

847
00:41:10,239 --> 00:41:12,600
Speaker 1: extremely important to give the public the opportunity to learn

848
00:41:12,640 --> 00:41:14,799
Speaker 1: about science. I think that your podcast is a great

849
00:41:14,880 --> 00:41:18,640
Speaker 1: vehicle by which this is achieved. So thanks. I remember

850
00:41:18,680 --> 00:41:20,279
Speaker 1: once in the show, you guys let it slip that

851
00:41:20,320 --> 00:41:23,520
Speaker 1: you get a few hundred emails a week, so statistically speaking,

852
00:41:23,560 --> 00:41:26,319
Speaker 1: I'm twice as likely to become a millionaire than to

853
00:41:26,360 --> 00:41:27,200
Speaker 1: get my email read.

854
00:41:27,239 --> 00:41:29,000
Speaker 2: On the show, I saw that and I felt like

855
00:41:29,080 --> 00:41:30,000
Speaker 2: he was baiting us.

856
00:41:30,080 --> 00:41:33,000
Speaker 1: Oh, he totally was, and it worked. But in the

857
00:41:33,040 --> 00:41:35,440
Speaker 1: case that some miracle happens and you do read it,

858
00:41:35,480 --> 00:41:38,160
Speaker 1: I'd love if you could plug the astrophysics blog my

859
00:41:38,239 --> 00:41:41,799
Speaker 1: friends and I have. It's called Astrophysics Unleashed and can

860
00:41:41,800 --> 00:41:47,640
Speaker 1: be found online at astrophysics dash unleashed dot tumblr dot com.

861
00:41:47,920 --> 00:41:50,160
Speaker 1: And it's a place where we seek to expose the

862
00:41:50,200 --> 00:41:53,239
Speaker 1: beauty hidden within astronomy and modern science. It's a great

863
00:41:53,280 --> 00:41:55,839
Speaker 1: place for the inquiring mind to find food for thought

864
00:41:55,960 --> 00:41:59,440
Speaker 1: or to ask questions. So that is from Danny, and

865
00:41:59,480 --> 00:42:01,840
Speaker 1: he said I want to shout out to Jerry j E. R.

866
00:42:01,960 --> 00:42:05,600
Speaker 1: Ibo's afraid I'd spell her name wrong. Hopefully that is right.

867
00:42:05,719 --> 00:42:07,799
Speaker 1: Tell her that I have no idea what she's like

868
00:42:07,880 --> 00:42:10,160
Speaker 1: at all, but I'd be willing to bet that she's

869
00:42:10,239 --> 00:42:10,840
Speaker 1: really cool.

870
00:42:11,480 --> 00:42:15,120
Speaker 2: That is nice, man. Usually people have like a better

871
00:42:15,200 --> 00:42:17,560
Speaker 2: chance of getting struck by lightning. And it's spelling Jerry's

872
00:42:17,600 --> 00:42:19,359
Speaker 2: name correctly. But he nailed it well.

873
00:42:19,400 --> 00:42:22,720
Speaker 1: And here's a spoiler. The other scientists said the exact

874
00:42:22,719 --> 00:42:25,200
Speaker 1: same thing about spelling her name wrong, and he spelled

875
00:42:25,200 --> 00:42:25,520
Speaker 1: it right.

876
00:42:25,760 --> 00:42:29,839
Speaker 2: Wow. So how about that, man, scientists or smart If

877
00:42:29,840 --> 00:42:31,480
Speaker 2: you want to get in touch with us, you can

878
00:42:31,520 --> 00:42:34,760
Speaker 2: send us an email to Stuff Podcast at HowStuffWorks dot com,

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Speaker 2: and you can join us at our home on the web,

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Speaker 2: Stuff you Should Know dot com. Stuff you Should Know

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Speaker 2: is a production of iHeartRadio.

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Speaker 1: For more podcasts my Heart Radio, visit the iHeartRadio app,

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Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.