Speaker 1: Ice Screamer, The You screama, Oh we all scream a
Speaker 1: for how ice cream works. The great episode celebrating the
Speaker 1: best dessert treat in all honesty. I mean, it's just
Speaker 1: nothing better than ice cream. This is from February fifth,
Speaker 1: twenty fifteen. I don't eat ice cream much anymore because
Speaker 1: it disagrees with my body. But boy, every now and
Speaker 1: then I get one of those pints gl chubby ubby
Speaker 1: if you can find it, though it done your throat
Speaker 1: and suffer the consequences. Welcome to Stuff You Should Know,
Speaker 1: a production of iHeartRadio.
Speaker 2: Hey, and welcome to the podcast. I'm Josh Clark, There's
Speaker 2: Charles W Chuck Bryant, and there's Jerry. So this is
Speaker 2: Stuff you Should Know. The Dreaming of Summer in the
Speaker 2: Middle of Winter edition.
Speaker 1: Oh my friend, ice cream is a year round treat
Speaker 1: for me.
Speaker 2: Yeah, sure, I know. I have.
Speaker 1: Oh yeah, what you have? We're gonna buzz markt a lot, probably.
Speaker 2: Rocky Road and Vividly Vanilla.
Speaker 1: What brand is it?
Speaker 2: Oh? Yeah, yeah, they're delicious. Nice.
Speaker 1: Yeah? Was it heavier? Light?
Speaker 2: It was light?
Speaker 1: Yeah?
Speaker 2: Yeah. After reading this, I was like, man, this is
Speaker 2: very light.
Speaker 1: A lot of air in there.
Speaker 2: I taught myself to juggle with them.
Speaker 1: Oh, well that's exciting.
Speaker 2: That was a cross reference.
Speaker 1: Yeah, I'm I'm Ben and Jerry's guy.
Speaker 2: Well, yeah, it's great stuff.
Speaker 1: Yeah. I can't have too much of it though, because
Speaker 1: I got the lactose issues.
Speaker 2: Really. Yeah, and ice cream is your favorite treat.
Speaker 1: Yeah, it's pretty sad.
Speaker 2: That's self, that's self hate.
Speaker 1: Yeah, ice cream followed by a large glass of milk
Speaker 1: right now, just kidding.
Speaker 2: Then you just inject a bunch of casins directly into
Speaker 2: your neck.
Speaker 1: Yeah, I mean it's not like I don't have lactose
Speaker 1: issues such that any kind of milk product. Really, it's
Speaker 1: just if I overdose on it, huh, Like if I
Speaker 1: have a bunch of like pizza and ice cream or something.
Speaker 2: What they call it, like mildly sensitive maybe maybe mildly intolerant.
Speaker 1: Yeah, I get the poopy butt.
Speaker 2: Like like you're you're cool with like lactose at work,
Speaker 2: but you don't want lactose marrying your your kid. You're
Speaker 2: that kind of intolerant to lactose.
Speaker 1: Right exactly. I just don't want to live in next
Speaker 1: door to me. I can I can get a I
Speaker 1: can do a pint of ice cream though, and or
Speaker 1: is it the half pint the Ben and Jerry's with
Speaker 1: little one.
Speaker 2: I think it's a pint. Is a pint the little Yeah?
Speaker 1: Not the little baby one?
Speaker 2: That's just like a fistful.
Speaker 1: I'm not seven.
Speaker 2: Yeah right, I think it's a pint, is what they
Speaker 2: sell them.
Speaker 1: Yeah, I can do a pint of like the Chubby Hubby.
Speaker 1: That's my old favorite.
Speaker 2: That's a good one. Well, basically any Ben and Jerry's
Speaker 2: is good. I'm not a big fan of cherries and stuff.
Speaker 1: Oh me neither.
Speaker 2: But other than that, I'm like pretty cool with with
Speaker 2: all ice cream. And I used to not like bananas
Speaker 2: and things, but now I'm like, I'm cool with bananas.
Speaker 2: Oh yeah, yeah, like bananas and ice cream. I would
Speaker 2: never have eaten before and now I will.
Speaker 1: I'm pretty picky with my ice cream flavors.
Speaker 2: I'm trying to think of what I really don't like,
Speaker 2: and nothing's coming to mind except for stuff with cherry
Speaker 2: in it.
Speaker 1: Yeah. I don't like mint crazy. I don't like coconut crazy. Uh.
Speaker 1: My favorite is the Chubby Hubby. And then they have
Speaker 1: you know, have the limited runs. Yeah, they have one
Speaker 1: out now called Candy Bar Pie.
Speaker 2: Candy bar pie, Like, what kind of candy bar? Is
Speaker 2: it modeled?
Speaker 1: Aft fordculous? I don't know. It's got nugae in it.
Speaker 1: It doesn't taste like a specific candy bar though. It's
Speaker 1: not like they're trying to be like a Snicker's ice
Speaker 1: cream sneakily. It just tastes. It's just delicious.
Speaker 2: Nice. I try. I like butterfinger and ice cream. Yeah,
Speaker 2: what about so like places to get ice cream?
Speaker 1: Jenny's is delicious?
Speaker 2: Where is that?
Speaker 1: They have it here on the West Side over by
Speaker 1: Star Provisions? Okay, and they got a new and in
Speaker 1: a punt or in a Croc Street market.
Speaker 2: There's a place in old town in Alexandria outside of DC, Yeah,
Speaker 2: called Pops. It's like an old timey ice cream parlor. Awesome.
Speaker 1: I think I went in there actually last summer.
Speaker 2: It's awesome.
Speaker 1: But it did they have like gandy and all that
Speaker 1: stuff or is it just an ice cream? Shit?
Speaker 2: It's pretty much just ice cream. There's like a couple
Speaker 2: of like long cases. They've got like the old like
Speaker 2: turn of the last century, like furniture and everything in
Speaker 2: the stripe to wallpaper like they're doing it right. But
Speaker 2: then their ice cream stands behind it too, it's good.
Speaker 2: And then of course Friendlies, Yeah, Friendlies has the Reese's
Speaker 2: Piece of Sunday, which is probably the greatest ice cream
Speaker 2: treat ever created in a history of humanity.
Speaker 1: Yeah, growing up in Atlanta, they had something called Farrells,
Speaker 1: which was.
Speaker 2: I remember Farres those They had that in Ohio too,
Speaker 2: And on your birthday they come out with that big drum.
Speaker 1: Oh yeah, scare me to death.
Speaker 2: I went under the table.
Speaker 1: Just like the old school ice cream parlor, scaring the
Speaker 1: Bejesus out of children everywhere.
Speaker 2: Now they had a lot of candy selection too.
Speaker 1: Yeah. Yeah, man, let's just talk about let's just not
Speaker 1: even do this. Let's just talk about ice creaming love.
Speaker 2: I like this flavor. I like this flavor.
Speaker 1: Everyone's starving right now for it, though, I guarantee it
Speaker 1: that intro.
Speaker 2: I have one more though. Have you ever been to
Speaker 2: the Plaza Fiesta I think is what it's called over
Speaker 2: on Buford Highway. Yeah, oh yeah, okay, they had they
Speaker 2: have a gelato place there, oh that had tuna flavored gelato,
Speaker 2: raw tuna flavored gelato, and by god, it tasted exactly
Speaker 2: like raw tuna.
Speaker 1: You're gonna say it was good.
Speaker 2: It wasn't bad really, like, yeah, if you if you
Speaker 2: like sashimi or something like that, you would appreciate this.
Speaker 2: It's not something you're like, oh man, I've got to
Speaker 2: get some tuna flavored gelato. But you're not like it's
Speaker 2: not like one bite and you spit it out. Yeah. Yeah,
Speaker 2: you're just like, this is really odd but interesting, unusually tasty.
Speaker 1: Not have to try that. Yeah. My other quickly, My
Speaker 1: other thing I like lately is a little heat in
Speaker 1: the ice cream, like some of them have little cayenne
Speaker 1: in the chocolate or.
Speaker 2: Oh yeah with cinnamon or something.
Speaker 1: Yeah. That and some salted caramel.
Speaker 2: I am so over salted caramel or bacon in sweetness.
Speaker 2: I'm just so sick of that combination.
Speaker 1: Really.
Speaker 2: Yeah, it's all basically a ripoff of Wendy's fries and
Speaker 2: a frosty dip together. That's fine, that's the original, that
Speaker 2: one like origin improvement.
Speaker 1: Yeah, all right, well I'm salivating now.
Speaker 2: I am as well. Let's get through this and we
Speaker 2: can go get some ice cream. Okay, yay, you're buying. Okay,
Speaker 2: So the history of ice cream chuck. Yeah, everyone could
Speaker 2: have possibly have been around.
Speaker 1: Where'd you find this by the way, that we need
Speaker 1: to give a good shout. Was that the Dairy Association, Yes, yeah, yeah,
Speaker 1: the I think the International Dairy Association, the big guy,
Speaker 1: not the regional dairy. They came up with this, this
Speaker 1: kind of this history of ice cream or dairy frozen
Speaker 1: dairy treats.
Speaker 2: It's a better way to put it, because ice cream
Speaker 2: is the lion's share of frozen dairy treats. But technically
Speaker 2: it falls under the umbrella of frozen dairy.
Speaker 1: Treats along with things like sherbet and gelato and frozen yogurt, right,
Speaker 1: or ice cream sandwiches. Yeah, novelties exactly. Those were good too. Well,
Speaker 1: my friend, it goes back they say as far as
Speaker 1: second century BC, But they can't pinpoint like a definite
Speaker 1: person or place for sure. They just know that it
Speaker 1: started popping up in history, like with Alexander the Great,
Speaker 1: he had flavored ice and snow with honey and nectar.
Speaker 2: Yeah, snow cone.
Speaker 1: Yeah, and that makes sense that would be the origin
Speaker 1: of ice cream. It makes me laugh. In this thing,
Speaker 1: they said that Nero and Claudia Caesar would frequently send
Speaker 1: runners to the mountains for snow. That just seems like
Speaker 1: a very Roman emperor thing to do. Like I'd like
Speaker 1: something cold and sweet, go right in, like three hours
Speaker 1: later they'd come back, you know, half dead.
Speaker 2: Yeah, here is your ice snow cone exactly.
Speaker 1: But they would flavor those with fruits and juices and
Speaker 1: that was sort of another part of the beginning of
Speaker 1: ice cream.
Speaker 2: Apparently all this is going on in a vacuum too,
Speaker 2: like over in.
Speaker 1: Asia in different places.
Speaker 2: Yeah, in the Mid East and Asia wherever. They had
Speaker 2: mountains in these areas and they could get snow and
Speaker 2: ice because Marco Polo and I think the thirteenth century
Speaker 2: came back to Italy and said, check this idea out. Yeah,
Speaker 2: frozen fruit treats. And that was basically the origin of
Speaker 2: ice cream in the West.
Speaker 1: Yeah, in England, they were big on what they called
Speaker 1: cream ice yep, because England, he got to say it's
Speaker 1: slightly funny or they would probably call it proper, right,
Speaker 1: you know, there's an e at the end of cream,
Speaker 1: is there? No, No, but they would be. And Catherine Demadici,
Speaker 1: who we mentioned in the episode Oh No Stradama Nostra
Speaker 1: damas episode, that's right, she was big on it. She
Speaker 1: was the wife of Henry the Second and back then though,
Speaker 1: it was you know, in the fifteen hundreds, in the
Speaker 1: sixteenth century, it was only like royalty because ice was
Speaker 1: you know, they didn't have freezers and they didn't have
Speaker 1: ice machines.
Speaker 2: You needed a guy to go run up to the
Speaker 2: mountain and bring that down. Yeah. No, it was a
Speaker 2: big deal to have ice, unless, of course, it was winter,
Speaker 2: in which case you were like, oh, yeah, I can
Speaker 2: have a frozen treat. But if it were summer, yeah,
Speaker 2: and you were enjoying a frozen dairy.
Speaker 1: Treat and the runner, you're rich. Yeah, you're super rich.
Speaker 2: So apparently by about the seventeenth century there was at
Speaker 2: least one cafe in Paris. I think it was the
Speaker 2: first cafe in Paris that started selling ice cream to
Speaker 2: the public in sixteen sixty.
Speaker 1: Nice.
Speaker 2: They basically made it egalitarian, and from that point on
Speaker 2: ice cream was a definite luxury item, but you didn't
Speaker 2: have to be royalty to obtain it.
Speaker 1: Yeah, that's a good way of saying it. Yeah. In
Speaker 1: the United States, the first time they found it in
Speaker 1: print was in a letter in seventeen forty four by
Speaker 1: a guest of the Governor of Maryland. William Blayden or Bladen.
Speaker 1: And there was an ad in seventeen seventy seven May
Speaker 1: twelfth the New York Gazette for ice cream, So it
Speaker 1: was for sure for sale to the people back then,
Speaker 1: right by that time.
Speaker 2: Yeah, George Washington had a recipe. Thomas Jefferson had a recipe. Yeah,
Speaker 2: Dolly Madison used to like to serve it at the
Speaker 2: White House.
Speaker 1: George Washington ate a lot of it, right, didn't They say?
Speaker 1: Two hundred dollars for one summer?
Speaker 2: Yeah, and I failed to go to the West Egg
Speaker 2: currency converter.
Speaker 1: It's a lot.
Speaker 2: I imagine that's a lot of money.
Speaker 1: Yeah, but he made you know that he had guests,
Speaker 1: and he may have shared it with his Oh, I
Speaker 1: would hope so staff.
Speaker 2: You never know, especially if that's like fifty thousand dollars
Speaker 2: worth of ice cream. I can't eat that in one summer,
Speaker 2: even if you're Joey Chestnut, world record holder for the
Speaker 2: most ice cream eating?
Speaker 1: Is he?
Speaker 2: Yeah?
Speaker 1: How much did he eat?
Speaker 2: You know, one point eight gallons in six minutes.
Speaker 1: One point eight gallons in six minutes. That doesn't seem
Speaker 1: like that much.
Speaker 2: Oh that's a lot.
Speaker 1: Yeah, that's pretty speedy. But hey, that's why he's Joey Chestnut.
Speaker 2: Plus, don't forget the brain freeze.
Speaker 1: Oh yeah, man, do you have a thing on that
Speaker 1: brain freeze?
Speaker 2: No, I've done it. Don't be dumb on it.
Speaker 1: Though before Do you remember what it is? Like?
Speaker 2: What is brain freeze?
Speaker 1: Yeah?
Speaker 2: Oh? What is brain freeze? Yeah, there's a there's a
Speaker 2: blood vessel that runs from your brain into the roof
Speaker 2: of your mouth. It becomes constricted, which changes the volume
Speaker 2: of your brain, which gives you a headache, gotcha, which
Speaker 2: is why if you place your tongue against the roof
Speaker 2: of your mouth while you have brain freeze, it warms
Speaker 2: up that blood vessel, allowing it to relax again.
Speaker 1: Or just slight a match and hold that under your
Speaker 1: roof of your mouth.
Speaker 2: That's another way to go.
Speaker 1: Yeah, you'll concentrate on that pain instead of the brain freeze. Interesting.
Speaker 1: I don't get brain freeze because I think as an
Speaker 1: adult you know how not to wolf it down like that.
Speaker 2: I've gotten it accidentally though, as an adult from time
Speaker 2: to time. Really yeah, no, good, No, it's terrible. It's
Speaker 2: as terrible as an adult as it is when you're
Speaker 2: a child.
Speaker 1: It's probably worse than an adults just debilitating, you know. Yeah,
Speaker 1: it's so painful. So, like you said, until around eighteen hundred,
Speaker 1: it was mostly for the upper class. But then, like
Speaker 1: everything else in industry in America, around that time, manufacturing
Speaker 1: became more widespread and cheaper, and all of a sudden,
Speaker 1: you had warehouses that were big freezers, and you had shipping.
Speaker 1: You could ship things cold and frozen.
Speaker 2: Right, So you had like the manufacturing aspect in place.
Speaker 1: Yeah, homogenizer machines, electric power, right, mechanical refrigeration basically.
Speaker 2: But even still you had you had the manufacturing in place.
Speaker 2: The distribution, though, was still limited to say, like a
Speaker 2: store somebody who could make money by investing in some
Speaker 2: freezer cases and then selling it to the public. It
Speaker 2: wasn't until ice boxes became widespread in America that the
Speaker 2: ice cream industry really blew up, because then you could
Speaker 2: sell to the guy down at Pops. You could also
Speaker 2: sell to pops next door neighbor who took it home
Speaker 2: to keep in his freezer.
Speaker 1: And thank god that happened.
Speaker 2: Yeah, and actually, as far as making ice cream, that
Speaker 2: the you know, the hand crank ice cream maker that
Speaker 2: used like rock salt and all that stuff. That was
Speaker 2: invented by a woman named Nancy Johnson in the eighteen fifties,
Speaker 2: I think, yeah, and she patented it and apparently everybody
Speaker 2: ripped her off. She sold the patent for like two
Speaker 2: hundred bucks, and the guy who bought it from her
Speaker 2: turned around and made a fortune off of it. But
Speaker 2: I guess he ultimately got ripped off by a bunch
Speaker 2: of copycats. But that same thing is still in use today,
Speaker 2: Like you can go buy the Johnson crank that same
Speaker 2: yeahs and crank ice cream maker and make your own
Speaker 2: ice cream the eighteen fifties way.
Speaker 1: Well, you mentioned take home ice cream being a big
Speaker 1: deal to as far as it's spreading, I do have
Speaker 1: a little modern stat Oh yeah, at least from a
Speaker 1: few years ago, that is still the biggest part of
Speaker 1: the market. Sixty seven percent of the overall market is
Speaker 1: take home ice cream.
Speaker 2: Well I saw that eighty seven percent of Americans have
Speaker 2: ice cream in their freezer right now.
Speaker 1: Yeah, I don't, I can't.
Speaker 2: It doesn't stick around no.
Speaker 1: Like you know, if you're going to get a pint,
Speaker 1: you might as well just plow through it and be
Speaker 1: done with it and then get some a few weeks later.
Speaker 2: You're not a quitter.
Speaker 1: No, and I don't. I can't just keep like a
Speaker 1: gallon of ice cream in the house.
Speaker 2: That's oh, that's that's a bad move.
Speaker 1: It's a bad move for Yeah.
Speaker 2: Yeah, yeah, it's a bad move for everybody.
Speaker 1: Well, no, some people have willpower.
Speaker 2: Yeah, I guess you're right.
Speaker 1: You're one of them.
Speaker 2: I don't keep a gallon of ice cream in my house.
Speaker 1: Yeah, but you got willpower to a large degree, I think. Yeah, well,
Speaker 1: you're the guy who quit smoking by just saying I'm
Speaker 1: not going smoke anymore.
Speaker 2: Yeah, that's true.
Speaker 1: You know.
Speaker 2: Yeah, I guess I do have a degree of willpower.
Speaker 1: But I do not. So we're now in the nineteenth century,
Speaker 1: in late eighteen hundreds, and the professional soda jerk at
Speaker 1: soda fountain shops pops up and they make things called
Speaker 1: like root beer floats and coke floats and soda floats, right,
Speaker 1: which I haven't had one in a long time. I
Speaker 1: used to love root beer floats. Yeah, but I don't
Speaker 1: know why. I just it's not something I see very
Speaker 1: much anymore. Well, you have to make it the trouble
Speaker 1: of putting it together yourself. Yeah, yeah, yeah, you don't.
Speaker 2: See floats very often anymore. I'm sure there's some places
Speaker 2: that sell them.
Speaker 1: But they were good though.
Speaker 2: Oh yeah, man, rut beer and ice cream is a
Speaker 2: winning combination.
Speaker 1: Yeah, I mean, I haven't had one since I was
Speaker 1: a kid.
Speaker 2: Probably coke works too, yeah, coke floats good too.
Speaker 1: Root Beer floats are the thing, though, I think you're right.
Speaker 1: And then this was for me the fact of the show.
Speaker 1: I did not know about this religious criticism back then.
Speaker 1: They didn't like you eating things that were so rich
Speaker 1: and like a gluttonous thought was sinful. Yeah, well yeah
Speaker 1: on Sundays, that is. And so in response, they took
Speaker 1: out the carbonated water or the root beer or whatever
Speaker 1: and made a Sunday And that's what I called it
Speaker 1: a Sunday originally.
Speaker 2: But apparently they were like, are you mocking us? And
Speaker 2: the Soda Jerks Union said no, no, and they changed
Speaker 2: the spelling from Sunday to sun Dae.
Speaker 1: Because they were mocking them, right, yes, and they were like,
Speaker 1: this is their active retribution, changing the spelling of Sunday.
Speaker 1: And the other cool thing too, was during World War Two.
Speaker 1: Apparently it was the armed forces were all trying to
Speaker 1: outstep one another in providing ice cream to the troops
Speaker 1: in new and exciting ways because it was such a
Speaker 1: morale booster, of course, to get ice cream when you're
Speaker 1: at war, right, you know, a little taste of home.
Speaker 1: And I think that was it the Navy that had
Speaker 1: the ship.
Speaker 2: Yeah, the world's first floating ice cream parlor.
Speaker 1: That's awesome in the Western Pacific.
Speaker 2: Well, even before that, in World War One, ice cream
Speaker 2: was deemed an essential food, and so ice cream manufacturers
Speaker 2: got rations of sugar so they could keep making ice
Speaker 2: cream during the war even though everything else is being rationed.
Speaker 1: Yeah, and Ed points out that during the Depression everything
Speaker 1: kind of slowed down that was a non essential, including
Speaker 1: ice cream, but it never went away, and through the
Speaker 1: years it's pretty much gained in popularity. I think in
Speaker 1: the seventies is when you started to see a little
Speaker 1: more health conscious efforts, like the frozen yogurts and the
Speaker 1: like fro yo fro yo. Right, Emily loves the fro yo.
Speaker 2: It's good stuff.
Speaker 1: Like the new stuff that's really like from the Greek yogurt,
Speaker 1: you know, oh.
Speaker 2: Yeah, that's tangy changes everything.
Speaker 1: Not like I think this can't be yogurt. Growing up,
Speaker 1: was that even yogurt that was just like soft serve
Speaker 1: ice cream.
Speaker 2: One is it this campy? I thought it was the
Speaker 2: country's best yogurt tcby.
Speaker 1: We heard it was this can't be yogurt. Huh, maybe
Speaker 1: it was different. I wonder it had to be the same,
Speaker 1: Yeah TCB why Yeah?
Speaker 2: No, TCBY was great. I don't don't know what it was.
Speaker 2: I think it's still around.
Speaker 1: It had to be yogurt because they couldn't call it that,
Speaker 1: but it wasn't. Definitely not the tangy stuff that you
Speaker 1: seem like at a pink berry and stuff like that.
Speaker 2: So good.
Speaker 1: Yeah, I'm not the hugest man.
Speaker 2: I love that stuff. Each bite is just like it's
Speaker 2: just a trip through a flowery meadow. Every bite, really, Yes.
Speaker 1: Do you get the vanilla and add your stuff to it?
Speaker 2: Or I get the regular like the yeah, just the
Speaker 2: I guess plain version. Yeah, and then you throw in
Speaker 2: a little mango, some blueberries. Oh, look at you the
Speaker 2: white yogurt chips on top. Uh huh, that's a good combination.
Speaker 2: Or if you want to go a different route, there's like,
Speaker 2: you know, chocolate crunch and maybe some other kind of
Speaker 2: chocolately delicious treat on top. Man, I want some ice
Speaker 2: cream so bad.
Speaker 1: All right, Well we'll get we'll get to the science
Speaker 1: of ice cream, which is decidedly less yummy sounding right
Speaker 1: after these messages. So, buddy, you said that all of
Speaker 1: that stuff is frozen dairy treats, right, but not necessarily
Speaker 1: ice cream because there's a definition, correct, Yes, So.
Speaker 2: Ice cream is a colloid, right, yeah, which is an
Speaker 2: unusual and complex substance. And actually quicksand is a colloid.
Speaker 2: It's a colloidal gel. Yeah, technically remember that. But ice
Speaker 2: cream is a colloid. And a colloid is a substance
Speaker 2: where you have things that don't normally mix that are
Speaker 2: mixed together, right, And in this case you have fat
Speaker 2: and sugar and milk mixed together with a little bit
Speaker 2: of air thrown in. And what you need to create
Speaker 2: a colloid is something called an emulsifier. That's the bonding
Speaker 2: agent that holds everything together these things that don't normally mix.
Speaker 2: And in the earliest cases, egg yolks were the emulsifier
Speaker 2: that held everything together. And of course, if you're making
Speaker 2: ice cream at home, you can still use egg yolks
Speaker 2: as in a multifier. It's an easy go to thing.
Speaker 2: But if you're manufacturing it on a large scale, you're
Speaker 2: probably using something like zan thing gum or something else
Speaker 2: to emulsify and stabilize the whole thing to hold it together.
Speaker 2: But yes, ice cream specifically is a colloid that has
Speaker 2: undergone a very specific manufacturing process, and if you take
Speaker 2: or add different ingredients or different steps in the process,
Speaker 2: then you have something different, like frozen yogurt or a
Speaker 2: saft serve ice cream or subert.
Speaker 1: Yeah, because frozen yogurt isn't just yogurt that they freeze,
Speaker 1: which I never knew. It's actually during the ice cream
Speaker 1: making process they'll put in the yogurt cultures to make
Speaker 1: it frozen yogurt. Yeah, you don't start with yogurt, you
Speaker 1: may yogurt doing it. Yeah, I didn't know that either.
Speaker 1: Pretty cool, agreed, which is why every time I just
Speaker 1: throw the yogurt in the freezer, it doesn't taste anything
Speaker 1: like I want it.
Speaker 2: Really cold yogurt sprouts.
Speaker 1: The USDA actually has an ingredient standard for it to
Speaker 1: be labeled ice cream, which has to it has to
Speaker 1: be at least ten percent milk fat and a minimum
Speaker 1: of six percent non fat milk solids like casins and
Speaker 1: a gallon has to weigh four point five pounds.
Speaker 2: I think that's neat.
Speaker 1: Yeah, sure, because I.
Speaker 2: Can't get its act together and anything, but it can
Speaker 2: define ice cream.
Speaker 1: Yeah. And the reason they have the minimum or the yeah,
Speaker 1: the minimum poundage is because, as we mentioned earlier, lighter
Speaker 1: ice cream is generally cheaper because it means there's just
Speaker 1: more air whipped in there. And that's why Ben and
Speaker 1: Jerry's pine is like a brick in your stomach.
Speaker 2: Yeah. And the grabster who wrote this points out that
Speaker 2: that's usual a general rule of thumb that the heavier
Speaker 2: the ice cream, the higher quality it is. Yeah, but
Speaker 2: he points out to be fair, you need to compare
Speaker 2: like types. Sure, Like you can't compare something that's loaded
Speaker 2: down with like brownies and Snickers with like a plain vanilla,
Speaker 2: because you know the brownies and Snickers are going to
Speaker 2: add weight and throw off your judgment.
Speaker 1: That's right in more ways than one. So milk fat,
Speaker 1: there is a range of milk fat you can use.
Speaker 1: Premium ice creams max out at about sixteen percent at
Speaker 1: the most, but generally they're about fourteen percent. In ice
Speaker 1: cream in general is a minimum of about ten percent.
Speaker 1: And butterfat, which is another name for it.
Speaker 2: Delicious, so great, Both of them sound great.
Speaker 1: Butterfat makes it taste good and it makes it creamier
Speaker 1: and richer. But it's interesting that they found that sixteen
Speaker 1: percent is about as high as you want to go. Though.
Speaker 1: It's not like, oh, just make it fifty percent, that'd
Speaker 1: be even better.
Speaker 2: It's just vomit after every bite.
Speaker 1: Well you would, and people they point out and their
Speaker 1: head points out, you wouln't. People would't neat as much, right,
Speaker 1: because it is so rich, and it is so calorie
Speaker 1: rich as well, And so they found that perfect combination
Speaker 1: of enough to make you plow through that pint and
Speaker 1: want to get another one the next night.
Speaker 2: Yeah, about fourteen to sixteen percent.
Speaker 1: Yeah, yeah, that sounds pretty good when you're talking butterfat.
Speaker 2: Ten percent for the cheap stuff that like ned Flanders
Speaker 2: would eat, you know, yeah, totally. So. Like I said,
Speaker 2: ice cream is a colloid and it's created by adding
Speaker 2: egg yolk to milk, fat and sugar.
Speaker 1: And I think that's a custard if you use the egg.
Speaker 2: Yolk, right, I think you used more egg yolk.
Speaker 1: Yeah, one point four percent.
Speaker 2: At least something like that.
Speaker 1: I was higher in that, Yeah, frozen custard is at
Speaker 1: least one point four percent egg yolk solids. Okay, so
Speaker 1: they're even that's even worse for you, right, So that's
Speaker 1: just like, well not necessarily well cholesterol wise, sure, But
Speaker 1: the ice cream itself is specifically just this combination of
Speaker 1: different types of ingredients with other agents that hold the
Speaker 1: whole thing together that's put through this process. Right, So
Speaker 1: when you have your sugar, when you have your cream,
Speaker 1: your milk, and you have your eggs or whatever you're
Speaker 1: going to use as a stabilizer or mulsifier, you put
Speaker 1: the whole thing together, and what you have right there
Speaker 1: is an ice cream mix. And no matter whether you're
Speaker 1: making it at home or if you just bought a
Speaker 1: factory or inherited it from your rich uncle who just
Speaker 1: died and they left it to you, then you're going
Speaker 1: to be following pretty much the same process using virtually
Speaker 1: the same ingredients. Yeah, I've got an ice cream machine,
Speaker 1: which when I looked at the process of making ice cream,
Speaker 1: it's pretty much what goes on in this little thing,
Speaker 1: Like you freeze the canister, which I found out the
Speaker 1: hard way that's how you do it, because I was like, man,
Speaker 1: it's not getting solid.
Speaker 2: Oh no, way you did it without freezing the key?
Speaker 1: Yeah, I had no idea, Like, you just used it
Speaker 1: at room temperage, at room temperature, and how long did
Speaker 1: you try that for? It's fun for quite a while
Speaker 1: before I realized what was going on.
Speaker 2: We luckily figured that out from the get go made
Speaker 2: some pretty killer lemon gelato once.
Speaker 1: Yeah. So you freeze the thing and then it's the
Speaker 1: canister actually spins and they have like a blade in
Speaker 1: there that disrupts It introduces the air bubbles, which is
Speaker 1: key to making ice cream nice and rich and creamy.
Speaker 1: And it also acts as a scraper to keep ice
Speaker 1: from forming, which is exactly what happens in big factories.
Speaker 1: It's pretty much the same process.
Speaker 2: Right, or if you're using the hand crank thing, that's
Speaker 2: what you just said.
Speaker 1: The Johnson crank, right.
Speaker 2: Yeah, what you just said listed off all of the
Speaker 2: necessary components to making ice cream. You've got something that's
Speaker 2: cooling it that whether that little drum that you put
Speaker 2: in the freezer or you have ammonia filled tubes that
Speaker 2: are freezing a tube that your mixes in. Yeah, so
Speaker 2: you've got that right, Yeah, you.
Speaker 1: Have, and the ammonia tubes. We should point out there's
Speaker 1: no ammonia. It's just making the tube cold, right. The
Speaker 1: ammonia's not being introduced to the ice cream at all.
Speaker 1: It's just, yeah, the tube is up against the tube
Speaker 1: that the ice cream is in, that's right. Or if
Speaker 1: you are making it at home using a Johnson crank,
Speaker 1: you're gonna use rock salt, right, that's right. So I
Speaker 1: was kind of I didn't understand what the point of
Speaker 1: using rock salt was, so I looked into it. We
Speaker 1: covered a little bit within the salt episode, but not
Speaker 1: like super in depth.
Speaker 2: Okay. So basically, the reason that you would add rock
Speaker 2: salt to ice is because if you just used ice,
Speaker 2: the freezing point of ice is thirty two degrees farrentheight. Yeah,
Speaker 2: it takes more than that, more degrees than that. Let
Speaker 2: me put it a different way. More to the milk
Speaker 2: freezes at a lower temperature than ice. Yes, right, So
Speaker 2: when you add salt, you actually lower the freezing point
Speaker 2: of that ice. Oh okay, Because when you're using ice,
Speaker 2: it's a fresh water mixture. Salt water ice has a
Speaker 2: lower freezing temperature, so you're melting it and it's melting
Speaker 2: and refreezing and as the ice melts, the way that
Speaker 2: it's melting is by drawing heat from something else, in
Speaker 2: this case your ice cream mixture, right, right, So when
Speaker 2: you add salt, it has to draw more heat to
Speaker 2: melt because it has a lower freezing point freezing temperature.
Speaker 2: So that's why you add salt. It actually lowers the
Speaker 2: freezing point, which allows you to cool your ice cream faster. Ah, right,
Speaker 2: So it lowers the freezing point. Yeah, milk has a
Speaker 2: lower freezing point, and it makes the it draws the
Speaker 2: heat out more quickly, so those ice crystals don't form
Speaker 2: on the side.
Speaker 1: Just that simple little thing is the magic that makes
Speaker 1: it happen.
Speaker 2: Yeah.
Speaker 1: Yeah. We had a electric ice cream maker growing up
Speaker 1: that was the same as the Johnson crank version, but
Speaker 1: you just plug it in, not like the new one
Speaker 1: that I have today, which is much.
Speaker 2: Different, right, which you definitely plug in.
Speaker 1: Yeah, definitely plug in and you gotta freeze that thing
Speaker 1: apparently so funny. But my church. One of my favorite
Speaker 1: memories growing up is my church would have ice cream
Speaker 1: socials where everybody would bring their own homemade ice creams
Speaker 1: and there would just be a table with like thirty
Speaker 1: of those steel containers you know that people just take
Speaker 1: it right out of the old you know, ice rock
Speaker 1: salt beIN right and just set it on the table right,
Speaker 1: and you would just go berserk. You know.
Speaker 2: As a child, we had a Johnson crank. Yeah, yeah, growing.
Speaker 1: Up, and you probably had to do it right because
Speaker 1: the parents are always like that's the fun part.
Speaker 2: I don't I'm sure I did. I don't really remember.
Speaker 2: I just remember the wooden bucket thing with the crank
Speaker 2: on top. Yeah, that's what I remember. And like a
Speaker 2: bag of rock salt, that's right, man, that we also
Speaker 2: use for the driveway too.
Speaker 1: Oh sure, yeah, yeah, of course we did in Atlanta.
Speaker 1: But I remember when I saw that rock salt come out.
Speaker 1: It was a special evening at the Brian House. Oh yeah,
Speaker 1: So I mentioned the little paddle. It's called the dasher,
Speaker 1: which is the blade inside the tube. And this is
Speaker 1: if you're an ice cream factory, and like we said,
Speaker 1: it whips it up, introducing those air bubbles and that's
Speaker 1: what gives it the structure, and like I said, also
Speaker 1: prevents the ice crystals, larger ice crystals from forming because
Speaker 1: you don't want that. No, you want it cold, but
Speaker 1: you don't want ice and we.
Speaker 2: Should say by this time, you've got your ice cream mixture,
Speaker 2: but you've already added whatever flavor you're going to add.
Speaker 2: But if you're adding chunks of stuff, which you should,
Speaker 2: you're not doing that quite yet. No, so you're freezing it.
Speaker 2: What you've just created is a frozen ice cream mixture.
Speaker 1: Yeah.
Speaker 2: It is not technically USDA standard ice cream yet. If
Speaker 2: you stopped right here, and even if you added the
Speaker 2: snickers or the brownies or whatever or both, what you
Speaker 2: would have is soft serve ice cream. Yeah, the ice
Speaker 2: cream still has another step to go through to become
Speaker 2: regular old ice cream, and that's the hardening process.
Speaker 1: Yeah, the hard freez. And that's basically all is is.
Speaker 1: You take that soft serve and you have to get
Speaker 1: it down super low, at least to zero degrees fahrenheit.
Speaker 1: But when you're in an ice cream factory, you're going
Speaker 1: to pump it down even lower because you're going to
Speaker 1: be shipping it and packaging it and that you want
Speaker 1: it to stay nice and hard throughout that whole process. Yeah,
Speaker 1: and yeah, and that that's how you do it. That's
Speaker 1: pretty much it.
Speaker 2: That's pretty much making ice cream.
Speaker 1: It's a great, great thing that everyone should.
Speaker 2: Try making ice cream. Sure, sure, yeah, well, actually that's
Speaker 2: funny that you say that, because whether you have a
Speaker 2: hand crank or one of those awesome electric ones that
Speaker 2: you are that you have to freeze the drum ahead
Speaker 2: of time. You can also just make it at home
Speaker 2: with like basically nothing, Yeah, just using a couple of bags. Baggies. Yeah,
Speaker 2: like a bigger baggy, a smaller baggy. You make a
Speaker 2: little rock salt mixture. And well, I won't go through
Speaker 2: the whole recipe, but if you go to how stuff
Speaker 2: works and look up how ice cream works, there's a
Speaker 2: recipe for five minute ice cream that makes us a
Speaker 2: little bit using nothing but plastic bags and the ice
Speaker 2: cream ingredients.
Speaker 1: Yeah, and I don't think we mentioned that it's pasteurized
Speaker 1: along the way too. Oh, it's an important step.
Speaker 2: Yeah.
Speaker 1: Pasteurization keeps you from getting salmonilla. Yes, and if you're
Speaker 1: making your own mix it home, you can even do
Speaker 1: that yourself with a double boiler.
Speaker 2: So we'll talk a little bit about just how much
Speaker 2: everybody loves ice cream right after this.
Speaker 1: All right, buddy, we will finish this out with some
Speaker 1: stats and the like. But first we should talk about
Speaker 1: overrun because that's an important part of ice cream because
Speaker 1: when you're making ice cream, there's gonna be an increase
Speaker 1: in volume as you go because you're whipping all that
Speaker 1: air into it. Yeah, and that increase is called overrun, right,
Speaker 1: and it's indicated by a percentage.
Speaker 2: Yeah, so if the volume goes from one gallon of
Speaker 2: ice cream mixture to a completed one and a half
Speaker 2: gallons of ice cream, yeah, it's a fifty percent over run,
Speaker 2: which is good.
Speaker 1: But what the pros shoot for, like our friends at
Speaker 1: Bluebell with great, great commercials.
Speaker 2: Yeah, they do make fantastic ice cream.
Speaker 1: Yeah, it is really good. So if you are a
Speaker 1: professional ice creamier, you might have as much as one
Speaker 1: hundred percent overrun. But the premium ice creams are more dense,
Speaker 1: so they have less overrun, right, which is why they're heavier.
Speaker 2: Yes, But you can also get into a situation where
Speaker 2: your ice cream is dense because you're not using much
Speaker 2: stabilizer or mulsifier. So that's not good, no, because it
Speaker 2: makes your ice cream chewy. Oh No, So just really
Speaker 2: dense ice cream is not necessarily the best thing. You
Speaker 2: want a mixture between the two of somewhat dense but
Speaker 2: not totally dense. But not super light ice cream. There's
Speaker 2: a there's a balance that you want to achieve.
Speaker 1: Yeah, because the air, like we said, is what gives
Speaker 1: it the structure that you appreciate, and you know it's familiar. Right,
Speaker 1: you get some Chewi ice cream, it's no good.
Speaker 2: Noh and chuck, we were remiss in not mentioning ice
Speaker 2: cream cones.
Speaker 1: Yeah, I'm not a cone guy, are you? Yes? Oh? Really?
Speaker 2: Oh yeah?
Speaker 1: So when you go to like you go out, you
Speaker 1: get it in the cone every time?
Speaker 2: No?
Speaker 1: Just sometimes? Yes, do you get the waffle cone.
Speaker 2: Cone? I like, I like it all except the the
Speaker 2: I don't know what they call the non sugar cone
Speaker 2: one styrofoam. Yeah, yeah, that's definitely the lowest on my list.
Speaker 2: But that one's fine. But yes, I guess it does
Speaker 2: go waffle sugar cheap cone okay as far as order
Speaker 2: of preference goes. But no waffle cone obviously, that like
Speaker 2: just adds to the whole thing, smelling like fresh made
Speaker 2: waffle cones being made while you're ordering ice cream.
Speaker 1: Really, I always get the cup. She almost always do,
Speaker 1: just for like, just to be healthier. Yeah, while I'm
Speaker 1: eating ice cream. Well no, but I mean that's a decision.
Speaker 2: Yeah, for sure, you know, but it is preferable in
Speaker 2: a waffle cone. I think they're delicious.
Speaker 1: I might start getting a cone every now and then.
Speaker 2: So there's a there's an origin story to the waffle cone,
Speaker 2: and a lot of people place it at the nineteen
Speaker 2: oh four World's Fair in Saint Louis, that's right, and
Speaker 2: that is probably not where ice cream cones were invented,
Speaker 2: but that is where they were popularized.
Speaker 1: Yeah. I mean, if you're at a World's Fair, there's
Speaker 1: gonna be some waffling going on. It's waffle making.
Speaker 2: There definitely was some waffles being made, but there was
Speaker 2: also some ice cream being served. That's documented, that's right.
Speaker 2: And the story goes that the ice cream makers ran
Speaker 2: out of plates or bowls or whatever they usually use,
Speaker 2: and they turned to the waffle makers, who said, hey,
Speaker 2: we can help you out for a fee. Yeah, let's
Speaker 2: turn these things into some sort of cone and bam.
Speaker 2: That's what happened. But it turns out that the person
Speaker 2: who actually invented the ice cream cone was an Italian
Speaker 2: immigrant to America named Italo Mark Please go.
Speaker 1: Ahead, you mean Italo MARCHIONI right, Yeah, and he also
Speaker 1: invented the ice karema a euskadima A wee alskadima, but
Speaker 1: ice kadima. I think he was the first one to
Speaker 1: coin that term.
Speaker 2: He was into ice cream big time.
Speaker 1: Yeah, but he actually filed the patent for the cone
Speaker 1: making machine.
Speaker 2: A full year ahead of the fair.
Speaker 1: Yeah, so he generally gets credited with the invention of
Speaker 1: the ice cream cone. Although just because you patent the
Speaker 1: machine doesn't necessarily mean that you were the first person
Speaker 1: who thought of the cone.
Speaker 2: No. Supposedly there's French cookbooks that date back to the
Speaker 2: eighteen forties that have recipes for ice cream cones.
Speaker 1: Oh really Yeah. Well, and we also didn't mention Jacob Fusel.
Speaker 1: We'd probably need to mention that guy because he was
Speaker 1: the first. He opened the first wholesale manufacturing operation in
Speaker 1: the United States in Baltimore, and he, like some of
Speaker 1: the greatest success stories in business, sort of got into
Speaker 1: it by accident because he was just a dairy guy
Speaker 1: who had too much cream and was like, well, I
Speaker 1: guess I can try this ice cream thing out, And
Speaker 1: before you knew it, he was selling more ice cream
Speaker 1: than he was anything else. Yes, it's good for him,
Speaker 1: good for us. Good for that's true, good for all
Speaker 1: of us.
Speaker 2: So if you want to become like a Jacob Fusel type,
Speaker 2: you can actually go, depending on where you are in
Speaker 2: the country, to your local major university and they may
Speaker 2: or may not depending on the size of their dairy program. Yeh,
Speaker 2: offer like a real ice cream course.
Speaker 1: Yeah, Penn State is known for one, correct.
Speaker 2: Yeah, Wisconsin has one, of course. Actually, Penn State graduated
Speaker 2: Ben and Jerry back in nineteen seventy seven.
Speaker 1: Really, yep, in ice creamery. Yes, I thought you're gonna say, like, no,
Speaker 1: there were architects.
Speaker 2: Now, one of them tried to get into med school.
Speaker 2: He graduated and couldn't afford med school. Yeah, the other
Speaker 2: one just dropped out of college. But both of them
Speaker 2: went together to Penn State's ice cream course and graduated.
Speaker 1: Well, I saw. I went to their website to look
Speaker 1: at some of their facts, and they think they said
Speaker 1: they started their initial business with like four thousand dollars.
Speaker 1: I saw twelve twelve grand. Yeah, well either way, that's cheap. No,
Speaker 1: you know it is. I do have some other stats though,
Speaker 1: lay them on us, Chuck. Yeah, it's been a while
Speaker 1: since we've had a stat run. The majority of US
Speaker 1: ice cream and frozen dessert manufacturers have been in business
Speaker 1: for more than fifty years, and many are still family owned.
Speaker 1: This is why you see like the bluebells and stuff
Speaker 1: like that. R you know, there's not a lot of
Speaker 1: upstarts like you know, like extreme ice cream.
Speaker 2: Right, made with mountain dew code red.
Speaker 1: Oh god, used area approximates. And this is a few
Speaker 1: years ago. Twenty courts per capita.
Speaker 2: What the US eats every year?
Speaker 1: No? Produced? Oh wow, yeah, they produced twenty quarts per capita.
Speaker 2: What's interesting, though, is the United States isn't the leader
Speaker 2: in ice cream consumption. Did you know that? Who is
Speaker 2: New Zealand?
Speaker 1: No way?
Speaker 2: Yeah, New Zealand per capita?
Speaker 1: I guess obviously, Yeah, well yes, yeah, so the average
Speaker 1: New Zealander eats seven and a half gallons of ice
Speaker 1: cream a year.
Speaker 2: Wow, Americans eat five and a half gallons. Huh yeah.
Speaker 1: Apparently, Asia, the Caribbean, and Mexico and Latin America all
Speaker 1: import ice cream as well to a large degree. And
Speaker 1: the most popular flavor is still vanilla, which I had
Speaker 1: to explain to Emily was a real flavor. She thinks
Speaker 1: it's an absence of all flavors, right, like white light. Yeah,
Speaker 1: it's like, no, vanilla's a thing.
Speaker 2: Yeah, and some people love it. Vanilla is still good.
Speaker 1: She thinks it's a waste of calories to eat anything
Speaker 1: that's just plain vanilla.
Speaker 2: They're really good. Vanilla's out there that you're just like
Speaker 2: this is this is all that's needed.
Speaker 1: Like super creamy, like vanilla bean yummy. Yeah, and then
Speaker 1: chocolate chip miant and cookies and cream followed as the
Speaker 1: next most popular. I'm surprised playing chocolate is not on
Speaker 1: the list.
Speaker 2: I saw a grub hub survey. They did most popular
Speaker 2: ice cream flavors by flavor ordered, and vanilla was number one,
Speaker 2: but green tea was number two. And I was thinking
Speaker 2: about it, and it's probably because, like at a Japanese restaurant, Yeah,
Speaker 2: you don't really have any other options besides you know,
Speaker 2: green tea.
Speaker 1: Yeah. I've never had the green tea ice cream as a.
Speaker 2: Good Oh my god.
Speaker 1: Yeah really yeah, dude, I don't eat deserted restaurants.
Speaker 2: It's so good.
Speaker 1: Yeah, I'm gonna have to start.
Speaker 2: If you go to a good Japanese restaurant, they bring
Speaker 2: it out, whether you asked for it or not, part
Speaker 2: of the meal. I know, it'll be like Green Tea
Speaker 2: or Red Bean is another one too. That's a pretty
Speaker 2: good ice cream, but Green Tea fully has it destroyed?
Speaker 1: That sounds delicious?
Speaker 2: Yes it is.
Speaker 1: I'm hungry.
Speaker 2: Yeah. So if you want to know more about ice
Speaker 2: cream and to get this awesome, really easy five minute
Speaker 2: ice cream recipe, go to HowStuffWorks dot com and type
Speaker 2: ice cream in the search bar. And since I said
Speaker 2: search bar, it's time for listener mail.
Speaker 1: I'm going to call this first of two scientific method emails,
Speaker 1: so you're gonna hear one here and then one in
Speaker 1: the next one Awesome because these are great. I was
Speaker 1: super proud of that one, and we got a lot
Speaker 1: of kudos from scientists, which is always nice. Hey guys,
Speaker 1: my name is Danny. I'm twenty three and recently graduated
Speaker 1: with a degree in astronomy and physics. Now work at
Speaker 1: an aerospace company in LA on a space mission concept
Speaker 1: called the Star Shade. Where you go, Danny, I know
Speaker 1: the Star Shade is a really awesome piece of tech
Speaker 1: that allows will allow us to image planets around other
Speaker 1: stars and ultimately search for life outside of our Solar system.
Speaker 1: I'm writing because just listening to the podcast on the
Speaker 1: scientific method, and as someone whose job regularly involves the
Speaker 1: scientific method, I want to express my appreciation for you
Speaker 1: guys recording such a great discussion on the subject. It's
Speaker 1: extremely important to give the public the opportunity to learn
Speaker 1: about science. I think that your podcast is a great
Speaker 1: vehicle by which this is achieved. So thanks. I remember
Speaker 1: once in the show, you guys let it slip that
Speaker 1: you get a few hundred emails a week, so statistically speaking,
Speaker 1: I'm twice as likely to become a millionaire than to
Speaker 1: get my email read.
Speaker 2: On the show, I saw that and I felt like
Speaker 2: he was baiting us.
Speaker 1: Oh, he totally was, and it worked. But in the
Speaker 1: case that some miracle happens and you do read it,
Speaker 1: I'd love if you could plug the astrophysics blog my
Speaker 1: friends and I have. It's called Astrophysics Unleashed and can
Speaker 1: be found online at astrophysics dash unleashed dot tumblr dot com.
Speaker 1: And it's a place where we seek to expose the
Speaker 1: beauty hidden within astronomy and modern science. It's a great
Speaker 1: place for the inquiring mind to find food for thought
Speaker 1: or to ask questions. So that is from Danny, and
Speaker 1: he said I want to shout out to Jerry j E. R.
Speaker 1: Ibo's afraid I'd spell her name wrong. Hopefully that is right.
Speaker 1: Tell her that I have no idea what she's like
Speaker 1: at all, but I'd be willing to bet that she's
Speaker 1: really cool.
Speaker 2: That is nice, man. Usually people have like a better
Speaker 2: chance of getting struck by lightning. And it's spelling Jerry's
Speaker 2: name correctly. But he nailed it well.
Speaker 1: And here's a spoiler. The other scientists said the exact
Speaker 1: same thing about spelling her name wrong, and he spelled
Speaker 1: it right.
Speaker 2: Wow. So how about that, man, scientists or smart If
Speaker 2: you want to get in touch with us, you can
Speaker 2: send us an email to Stuff Podcast at HowStuffWorks dot com,
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