1 00:00:04,320 --> 00:00:06,440 Speaker 1: Hey, and welcome to the short Stuff. I'm Josh, and 2 00:00:06,480 --> 00:00:09,920 Speaker 1: there's Chuck and there's Jerry standing in for Dave. I like, 3 00:00:10,039 --> 00:00:12,559 Speaker 1: huge weal, but that's cool, and this is short stuff 4 00:00:13,600 --> 00:00:16,119 Speaker 1: that's right. And this comes from our old friends and 5 00:00:16,160 --> 00:00:19,439 Speaker 1: colleagues at how stuff works dot com about the grilled cheese, 6 00:00:20,200 --> 00:00:25,880 Speaker 1: and I double and triple checked and corroborated, corroborated. I 7 00:00:25,880 --> 00:00:28,720 Speaker 1: hate that word, do you because you can't say it. 8 00:00:28,840 --> 00:00:32,840 Speaker 1: I can never say it right, corrobo righted you have. 9 00:00:34,120 --> 00:00:36,000 Speaker 1: But I went to all sorts of food websites and 10 00:00:36,479 --> 00:00:38,240 Speaker 1: about grilled cheese and they kind of all said the 11 00:00:38,280 --> 00:00:40,680 Speaker 1: same thing. So it's either one of those internet things 12 00:00:40,680 --> 00:00:44,200 Speaker 1: where everyone's lying in unison or or how stuff Works 13 00:00:44,200 --> 00:00:46,720 Speaker 1: got it right. Well, yeah, I like to presume that 14 00:00:46,760 --> 00:00:50,960 Speaker 1: house stuff Works got it right. Um, But I before 15 00:00:51,000 --> 00:00:53,800 Speaker 1: we start, I just want to throw out to everybody 16 00:00:53,840 --> 00:00:57,120 Speaker 1: a little tip. If this makes you want a grilled cheese, 17 00:00:57,120 --> 00:00:59,400 Speaker 1: which is a pretty good likelihood it would it did 18 00:00:59,440 --> 00:01:02,120 Speaker 1: for me. Mm hmmm. Um. You could do a lot 19 00:01:02,200 --> 00:01:07,040 Speaker 1: worse than buying yourself a nice little wedge of Fontina cheese. 20 00:01:07,280 --> 00:01:09,280 Speaker 1: Oh that's not where I thought you were headed. Where 21 00:01:09,280 --> 00:01:10,920 Speaker 1: did you think I was headed. I thought you were 22 00:01:10,920 --> 00:01:15,039 Speaker 1: gonna go with mayo instead of butter. No, no, no, 23 00:01:15,200 --> 00:01:18,360 Speaker 1: I hadn't even thought of that. Yeah, that's a legitimate 24 00:01:18,360 --> 00:01:22,880 Speaker 1: grilled cheese technique is to use mayonnaise as your fat 25 00:01:23,840 --> 00:01:28,360 Speaker 1: instead of butter, and it provides a It's crispier than 26 00:01:28,440 --> 00:01:31,960 Speaker 1: butter in the end, it doesn't quite have the aunctiousness 27 00:01:32,080 --> 00:01:35,400 Speaker 1: of a butter. But I also heard j Kenji Lopez, 28 00:01:35,440 --> 00:01:39,920 Speaker 1: alt food scientists and extraordinary chef and book writer say 29 00:01:39,959 --> 00:01:43,080 Speaker 1: that if you're gonna do that, then at least don't 30 00:01:43,200 --> 00:01:46,000 Speaker 1: use CuPy mayonnaise, because he said that creates a bit 31 00:01:46,040 --> 00:01:49,160 Speaker 1: of a funk because of some ingredient in the cup. Yeah, 32 00:01:49,200 --> 00:01:51,880 Speaker 1: I could see that. Yeah, try it with mayo. It's interesting. 33 00:01:52,160 --> 00:01:53,960 Speaker 1: It makes sense that it would be a little crispier 34 00:01:53,960 --> 00:01:55,760 Speaker 1: because there's egg whites in there, so I could see 35 00:01:55,800 --> 00:01:59,800 Speaker 1: them cooking up crispier than just butter. Yeah, it's it's good. 36 00:01:59,800 --> 00:02:01,280 Speaker 1: I'll like it. I mean, I'm still gonna go with 37 00:02:01,320 --> 00:02:05,040 Speaker 1: butter overall, and I'm a mayonnaise freak, but I still 38 00:02:05,080 --> 00:02:08,560 Speaker 1: will take the butter. So um with fontina, it melts 39 00:02:08,560 --> 00:02:11,320 Speaker 1: really well. It's got a neat taste. I would recommend 40 00:02:11,320 --> 00:02:15,440 Speaker 1: maybe mixing it with another cheese, whatever you normally use, 41 00:02:15,520 --> 00:02:18,120 Speaker 1: just also add fontina and you're gonna be like, oh wow, 42 00:02:18,200 --> 00:02:21,839 Speaker 1: now I know what ouey, gooey grilled cheese is. And 43 00:02:22,080 --> 00:02:25,040 Speaker 1: hat tipped to our friends at Blue Apron who introduced 44 00:02:25,040 --> 00:02:28,200 Speaker 1: me to using fontina blue cheese or grilled cheese and 45 00:02:28,240 --> 00:02:31,920 Speaker 1: some of their one of their recipes works really well. Yeah, 46 00:02:31,960 --> 00:02:34,240 Speaker 1: one of the most comforting of comfort foods is the 47 00:02:34,280 --> 00:02:37,800 Speaker 1: grilled cheese. And we're going to talk a little bit about, 48 00:02:37,840 --> 00:02:39,600 Speaker 1: you know, some kind of weird facts and things. But 49 00:02:40,320 --> 00:02:42,560 Speaker 1: the history of the grilled cheese is interesting in that, 50 00:02:43,360 --> 00:02:45,600 Speaker 1: you know, it's been around for a long time. It's 51 00:02:45,639 --> 00:02:51,360 Speaker 1: been mentioned in Roman, ancient Roman texts, but certainly beginning 52 00:02:51,360 --> 00:02:55,760 Speaker 1: in about nineteen ten. The French we're making and it's 53 00:02:55,800 --> 00:03:00,280 Speaker 1: one of my favorite breakfast sandwiches, the croak monsieur, which 54 00:03:00,320 --> 00:03:04,680 Speaker 1: is it's like a ham and cheese sandwich dipped in 55 00:03:05,160 --> 00:03:10,520 Speaker 1: I think pancake batter and then grilled something like that 56 00:03:10,560 --> 00:03:13,600 Speaker 1: like heat is applied to it to cook the outside. Basically, 57 00:03:14,320 --> 00:03:15,920 Speaker 1: I don't think you have to have pancake better, though, 58 00:03:15,960 --> 00:03:18,720 Speaker 1: do you. That's what I've always seen. It sounds like 59 00:03:18,760 --> 00:03:25,880 Speaker 1: you're talking about a Monte Cristo, not virtually the same thing. Well, 60 00:03:25,919 --> 00:03:28,000 Speaker 1: monte Cristo I think has jam in it, but it 61 00:03:28,120 --> 00:03:32,280 Speaker 1: is definitely dipped and grittled. But I didn't know what 62 00:03:32,320 --> 00:03:34,000 Speaker 1: crooke man sure was. And then you can also have 63 00:03:34,120 --> 00:03:36,600 Speaker 1: the egg and I believe is that a croak? My damn, 64 00:03:37,680 --> 00:03:40,120 Speaker 1: I don't know. Chuck, you're really putting me on the 65 00:03:40,200 --> 00:03:44,360 Speaker 1: spot here. Can we talk about earth science instead? No? No, no, no, 66 00:03:44,360 --> 00:03:45,840 Speaker 1: we're talking about the grilled cheese. And then this is 67 00:03:45,880 --> 00:03:48,960 Speaker 1: all off the dome as me ordering in a restaurant. 68 00:03:48,960 --> 00:03:51,200 Speaker 1: Maybe we should just stick to the facts. Okay, alright, 69 00:03:51,240 --> 00:03:54,880 Speaker 1: so fact number one, The grilled cheese really started to 70 00:03:54,920 --> 00:03:57,320 Speaker 1: take off thanks to something that you wouldn't think would 71 00:03:57,320 --> 00:03:59,600 Speaker 1: be related until you stopped and thought about it, and 72 00:03:59,640 --> 00:04:02,200 Speaker 1: that would be sliced bread. And the next time you 73 00:04:02,200 --> 00:04:04,960 Speaker 1: hear somebody say it's the greatest thing since sliced bread, 74 00:04:05,600 --> 00:04:09,240 Speaker 1: you should mutter thank you, otto Frederick row Wetter and 75 00:04:09,320 --> 00:04:11,600 Speaker 1: see what they what they do, what their response is, 76 00:04:11,680 --> 00:04:13,960 Speaker 1: if they step away, they're not that cool. If they 77 00:04:13,960 --> 00:04:17,119 Speaker 1: say I know exactly what you mean, or they say 78 00:04:17,240 --> 00:04:20,280 Speaker 1: what do you mean? Then they're a friend. Yeah, I 79 00:04:20,279 --> 00:04:22,880 Speaker 1: think maybe, Uh, this that deserves a short stuff on 80 00:04:22,920 --> 00:04:25,840 Speaker 1: its own. Slice bread, so we should we should get 81 00:04:25,839 --> 00:04:28,400 Speaker 1: into that. He's the he's the father of it. Like 82 00:04:28,480 --> 00:04:33,240 Speaker 1: he he uh engaged in coitus with bread, and baby 83 00:04:33,320 --> 00:04:36,680 Speaker 1: loaf of bread that was sliced came out, and he's 84 00:04:36,720 --> 00:04:40,920 Speaker 1: the father of sliced bread in the world. It's just 85 00:04:40,960 --> 00:04:44,479 Speaker 1: the facts. You So we're sticking to Oh goodness me um, 86 00:04:44,520 --> 00:04:47,400 Speaker 1: all right. So you've got your bread, uh, and this 87 00:04:47,480 --> 00:04:51,720 Speaker 1: is in the nineteen twenties and grilled cheese. Because of this, 88 00:04:51,800 --> 00:04:55,760 Speaker 1: slice bread became uh sort of a staple menu item 89 00:04:55,839 --> 00:05:00,920 Speaker 1: during the Great Depression when it was fairly inexpensive, fairly filling. 90 00:05:01,600 --> 00:05:04,560 Speaker 1: But this was of the open faced variety with a 91 00:05:04,640 --> 00:05:14,360 Speaker 1: grated cheese. Correct. Yeah, what's what's next? Okay, I'll continue then. Uh. 92 00:05:14,520 --> 00:05:20,000 Speaker 1: James L. Craft comes along, the entrepreneur who revolutionized pasteurization 93 00:05:20,080 --> 00:05:24,000 Speaker 1: of cheese and process cheese, and in nineteen fourteen, the 94 00:05:24,080 --> 00:05:28,240 Speaker 1: jail Craft and Brothers Company, they opened their first plant 95 00:05:28,279 --> 00:05:32,520 Speaker 1: in Illinois and started selling what the English would call 96 00:05:32,600 --> 00:05:35,320 Speaker 1: rat cheese or rat trap cheese because the English are 97 00:05:35,400 --> 00:05:38,280 Speaker 1: very snooty about their cheeses. Yeah, and James Craft is like, 98 00:05:38,360 --> 00:05:41,280 Speaker 1: I'm not trying to be fancy to stop. I know 99 00:05:41,400 --> 00:05:45,400 Speaker 1: it's crud cheese, but it's really shelf stable. You can 100 00:05:45,480 --> 00:05:49,719 Speaker 1: transport it very long distances, and the guys in the 101 00:05:49,800 --> 00:05:53,160 Speaker 1: Navy love it. Yeah, I mean it was in a 102 00:05:53,160 --> 00:05:56,760 Speaker 1: a Navy cookbook that was something called American that cheese 103 00:05:56,839 --> 00:06:02,800 Speaker 1: filling sandwiches on the Navy chef menu and government cookbooks 104 00:06:02,839 --> 00:06:05,840 Speaker 1: and what's better than an American cheese filling sandwich. Yeah. 105 00:06:05,880 --> 00:06:09,640 Speaker 1: And so my impression, Chuck is that initially Craft processed 106 00:06:09,680 --> 00:06:14,279 Speaker 1: cheese came in huge blocks akin to probably like Velveta today, 107 00:06:14,320 --> 00:06:17,960 Speaker 1: but I'm guessing even bigger, and it wasn't until the fifties. 108 00:06:18,000 --> 00:06:20,880 Speaker 1: I believe that maybe even nineteen fifty that Craft is like, 109 00:06:20,880 --> 00:06:23,719 Speaker 1: we're gonna slice that for you, like like um otto 110 00:06:23,760 --> 00:06:27,240 Speaker 1: Frederick roe Weather's invention, but with cheese instead of bread. 111 00:06:28,040 --> 00:06:30,520 Speaker 1: But they said, we're just gonna slice the cheese. That's all. 112 00:06:30,560 --> 00:06:32,160 Speaker 1: We're not going to get in any of the other 113 00:06:32,240 --> 00:06:36,320 Speaker 1: row wetter weirdness. That's right. So now you've got sliced bread, 114 00:06:36,760 --> 00:06:40,679 Speaker 1: you've got pre sliced package cheese. And even though grilled 115 00:06:40,720 --> 00:06:43,360 Speaker 1: cheeses have been around and I did see things that 116 00:06:43,440 --> 00:06:46,919 Speaker 1: suggested that people were adding a second slice of bread 117 00:06:47,360 --> 00:06:49,600 Speaker 1: during the Great Depression, for like, you know, the men 118 00:06:49,640 --> 00:06:52,680 Speaker 1: who went to work that need a little extra. But 119 00:06:53,400 --> 00:06:55,240 Speaker 1: it really started to come on the scene in the 120 00:06:55,320 --> 00:06:58,560 Speaker 1: nineteen fifties and sixties in America, once you had all 121 00:06:58,600 --> 00:06:59,960 Speaker 1: the bread and all the cheese that you could ever 122 00:07:00,080 --> 00:07:03,760 Speaker 1: dream of, right, and so from that point on it 123 00:07:03,839 --> 00:07:06,960 Speaker 1: was like, Okay, now we've got grilled cheese sandwiches. They're 124 00:07:07,000 --> 00:07:09,360 Speaker 1: going to take off like a rocket. But like you said, 125 00:07:09,680 --> 00:07:12,600 Speaker 1: there's a lot of recipes around that um kind of 126 00:07:12,640 --> 00:07:16,320 Speaker 1: predate the grilled cheese as we know it, which apparently 127 00:07:16,400 --> 00:07:19,400 Speaker 1: just dates to the nineteen sixties. And a lot of 128 00:07:19,400 --> 00:07:21,760 Speaker 1: them are open face. Most of them are open face, 129 00:07:21,840 --> 00:07:24,480 Speaker 1: if not all of them. And one of the one 130 00:07:24,520 --> 00:07:26,760 Speaker 1: things they have in common is that they have all 131 00:07:26,760 --> 00:07:30,440 Speaker 1: sorts of different ways to to um um. I guess 132 00:07:30,480 --> 00:07:33,880 Speaker 1: apply heat to this because if you just put a 133 00:07:33,920 --> 00:07:35,880 Speaker 1: slice of cheese on a piece of bread, you have 134 00:07:35,880 --> 00:07:40,120 Speaker 1: a cheese sandwich. Oh you mean without cooking it. Yes, 135 00:07:40,200 --> 00:07:42,040 Speaker 1: you have to apply heat for it to be a 136 00:07:42,040 --> 00:07:45,080 Speaker 1: grilled cheese, which is indicative of the name. But they 137 00:07:45,080 --> 00:07:47,600 Speaker 1: have all different all different names and all different ways 138 00:07:47,640 --> 00:07:51,000 Speaker 1: of applying heat from the starting about nineteen o two, 139 00:07:51,040 --> 00:07:53,640 Speaker 1: I think is as far back as it went. Yeah, 140 00:07:53,680 --> 00:07:55,160 Speaker 1: and so why don't we take a break. We'll talk 141 00:07:55,160 --> 00:07:58,000 Speaker 1: about some of these recipes and some other grilled cheese 142 00:07:58,000 --> 00:08:19,720 Speaker 1: effects right after this. All right, you mentioned nineteen o two. 143 00:08:19,920 --> 00:08:23,800 Speaker 1: You're talking about the recipe for a melted cheese and 144 00:08:23,920 --> 00:08:29,280 Speaker 1: Sarah Tyson Rohor's book, Mrs Roarer's New cookbook. Yeah, and 145 00:08:29,320 --> 00:08:31,280 Speaker 1: she said, cook it in a hot oven. Why don't 146 00:08:31,320 --> 00:08:34,040 Speaker 1: you that's a cheese toast. Though I hate I beg 147 00:08:34,080 --> 00:08:38,480 Speaker 1: to differ the same thing um with Florence A. Coles Um. 148 00:08:38,559 --> 00:08:42,440 Speaker 1: She had a cookbook called seven hundred Sandwiches. I'd like 149 00:08:42,520 --> 00:08:45,800 Speaker 1: to see that. That's an amazing title. And she said 150 00:08:45,840 --> 00:08:48,719 Speaker 1: that you broil the ingredients. Still, what you do is 151 00:08:48,800 --> 00:08:50,840 Speaker 1: take a piece of bread and put some cheese on 152 00:08:50,880 --> 00:08:54,679 Speaker 1: it and cook it open face Again. Cheese toast is 153 00:08:54,720 --> 00:08:57,160 Speaker 1: what you're talking about. Or Azumi would call it cheese pond. 154 00:08:57,280 --> 00:09:01,400 Speaker 1: She used to make that when she was a kid. Okay, Finally, finally, 155 00:09:01,520 --> 00:09:05,600 Speaker 1: in the late thirties, people come to their senses and 156 00:09:05,640 --> 00:09:08,160 Speaker 1: they start to to just kind of nip at the 157 00:09:08,200 --> 00:09:12,800 Speaker 1: outlines of what is a real grilled cheese. That's right. 158 00:09:12,880 --> 00:09:17,080 Speaker 1: That is the toasted sandwich recipe. In the Boston Cooking 159 00:09:17,160 --> 00:09:21,839 Speaker 1: School cookbook, they talked about broiling, which is still cheese touse. 160 00:09:22,040 --> 00:09:25,400 Speaker 1: But then someone finally says, why don't you put some 161 00:09:25,440 --> 00:09:27,600 Speaker 1: butter on it and throw it in a pan? Yeah? 162 00:09:27,920 --> 00:09:30,439 Speaker 1: And then Erma Rombauer, who wrote The Joy of Cooking 163 00:09:30,440 --> 00:09:33,200 Speaker 1: all the way back in nineteen three, said I got 164 00:09:33,200 --> 00:09:35,319 Speaker 1: one even better. You're gonna need a second slice of 165 00:09:35,360 --> 00:09:38,000 Speaker 1: bread for this, but we've already established that's abundant and 166 00:09:38,160 --> 00:09:40,640 Speaker 1: you can do that. But get yourself a nice waffle 167 00:09:40,679 --> 00:09:44,000 Speaker 1: iron and just put put it in there, and you've 168 00:09:44,000 --> 00:09:49,040 Speaker 1: got yourself a grilled cheese. How that is? Yeah, that's 169 00:09:49,080 --> 00:09:52,800 Speaker 1: the beginning of panini. And she wasn't even Italian. Okay, 170 00:09:53,760 --> 00:09:56,400 Speaker 1: I love it. And then from about that point on 171 00:09:56,520 --> 00:09:58,520 Speaker 1: people are just like, you know, I'm just gonna put 172 00:09:58,559 --> 00:10:01,480 Speaker 1: some butter or mayo on the bread and put it 173 00:10:01,520 --> 00:10:03,800 Speaker 1: in a pan and heat it on the stove and 174 00:10:03,840 --> 00:10:06,840 Speaker 1: call it a grilled cheese. Yeah. I mean, I guess 175 00:10:06,880 --> 00:10:09,040 Speaker 1: we can talk personal stuff. I mean, you talked about 176 00:10:09,040 --> 00:10:15,040 Speaker 1: your Fontana fontina. Um. I'm a big fan of mixing 177 00:10:15,120 --> 00:10:17,000 Speaker 1: up just a couple of kinds of cheese. Is maybe 178 00:10:17,000 --> 00:10:19,760 Speaker 1: a slice or two and then some grated, something grated 179 00:10:19,800 --> 00:10:23,040 Speaker 1: that's different on top, maybe a Colby jack or something. 180 00:10:23,120 --> 00:10:26,200 Speaker 1: But uh, what you don't want to do, or at 181 00:10:26,240 --> 00:10:28,120 Speaker 1: least what I don't think you want to do, is 182 00:10:28,240 --> 00:10:31,120 Speaker 1: put too much cheese. Like you want it a little thick, 183 00:10:31,160 --> 00:10:33,600 Speaker 1: you want it more than like a slice, but you 184 00:10:33,640 --> 00:10:36,840 Speaker 1: can't go too far overboard. Or it's it's it's a 185 00:10:36,880 --> 00:10:38,840 Speaker 1: lot of cheese. You know what I'm saying. Yes, it 186 00:10:38,960 --> 00:10:41,040 Speaker 1: is a lot of cheese. And if you're speaking about 187 00:10:41,080 --> 00:10:43,120 Speaker 1: your arteries, then no, you don't want to go too 188 00:10:43,200 --> 00:10:46,680 Speaker 1: far overboard. If you're talking about overwhelming the bread, then 189 00:10:46,840 --> 00:10:49,720 Speaker 1: that's just uh comes down to a ratio of bread 190 00:10:49,760 --> 00:10:51,920 Speaker 1: to cheese. So if you have a thicker bread, if 191 00:10:51,960 --> 00:10:55,760 Speaker 1: you have a loaf of bread, um that like like 192 00:10:56,120 --> 00:11:00,560 Speaker 1: row Wetter's wife was unsliced. You can sli say yourself 193 00:11:00,559 --> 00:11:02,319 Speaker 1: to whatever thickness you want, and you can pile on 194 00:11:02,360 --> 00:11:06,160 Speaker 1: as much cheese as you like, but cannot be overwhelmed 195 00:11:06,160 --> 00:11:07,640 Speaker 1: by the cheese in the same way that you can't 196 00:11:07,679 --> 00:11:10,480 Speaker 1: just do one slice of cheese and expect it not 197 00:11:10,559 --> 00:11:13,360 Speaker 1: to be overwhelmed by the bread. Yeah, And it also 198 00:11:13,400 --> 00:11:15,080 Speaker 1: depends on what you're going for. If you're going for 199 00:11:15,120 --> 00:11:18,120 Speaker 1: a real, like gour mate type of thing, you're gonna 200 00:11:18,080 --> 00:11:20,360 Speaker 1: have different kinds of cheeses. You may want a little thicker, 201 00:11:20,800 --> 00:11:22,120 Speaker 1: but you know, you know, you're probably not gonna be 202 00:11:22,160 --> 00:11:25,120 Speaker 1: dipping it into tomato soup like you want that sandwich 203 00:11:25,160 --> 00:11:27,520 Speaker 1: to hold up in the tomato soup. Oh yeah, yeah, no, 204 00:11:27,600 --> 00:11:29,680 Speaker 1: you definitely do. For sure. I was gonna say, I don't. 205 00:11:29,679 --> 00:11:31,679 Speaker 1: I don't think there's a grilled cheese that couldn't be 206 00:11:31,720 --> 00:11:35,520 Speaker 1: put into tomato soup. And if so, you've you've exceeded 207 00:11:35,559 --> 00:11:39,560 Speaker 1: a grilled cheese to some disappointing degree. Yeah, I guess so, 208 00:11:39,640 --> 00:11:41,720 Speaker 1: because even if some of the bread chunks off in 209 00:11:41,720 --> 00:11:44,080 Speaker 1: the soup, that's a pretty good bite for sure. In 210 00:11:44,120 --> 00:11:46,079 Speaker 1: the spoon. You know what else? It's good for dipping 211 00:11:46,160 --> 00:11:49,560 Speaker 1: his French onion. Oh, never dipped in a French onion. 212 00:11:49,640 --> 00:11:54,640 Speaker 1: Oh it's good. It's almost like a meatless ohs you saying, well, 213 00:11:54,679 --> 00:11:56,360 Speaker 1: I mean there's already bread and cheese in there. What 214 00:11:56,400 --> 00:12:00,280 Speaker 1: are you dipping? Um? That's more bread and cheese. I 215 00:12:00,360 --> 00:12:04,360 Speaker 1: like to double up. Okay, you know, oh man, I 216 00:12:04,440 --> 00:12:07,280 Speaker 1: love a good crop of French onion soup so good 217 00:12:07,559 --> 00:12:10,920 Speaker 1: I made some um from scratch. As a matter of fact, 218 00:12:11,640 --> 00:12:14,320 Speaker 1: it was so good that I actually went back and 219 00:12:14,360 --> 00:12:16,640 Speaker 1: made my own beef stock. So I made French onion 220 00:12:16,720 --> 00:12:20,199 Speaker 1: soup from scratch, all of it from scratch. And the 221 00:12:20,400 --> 00:12:23,760 Speaker 1: stuff that I made with using store bought chicken stock 222 00:12:23,960 --> 00:12:26,240 Speaker 1: was way better than the second time when I tried 223 00:12:26,240 --> 00:12:28,960 Speaker 1: to make my own beef stock. Really so yeah, so 224 00:12:29,080 --> 00:12:31,120 Speaker 1: just stick and it sounds really weird, you think, well, 225 00:12:31,160 --> 00:12:34,920 Speaker 1: it's gotta be beef dope. Use chicken stock um instead, 226 00:12:35,200 --> 00:12:38,160 Speaker 1: And it's really good and it's not very hard to make. 227 00:12:38,200 --> 00:12:40,280 Speaker 1: It just takes a little time to to get the 228 00:12:40,320 --> 00:12:43,240 Speaker 1: onions to caramelize. Yeah. I've been making romin at home 229 00:12:43,360 --> 00:12:47,080 Speaker 1: and I used as my starter. Uh MoMA Fuco. You 230 00:12:47,080 --> 00:12:50,560 Speaker 1: know Momafuca. They sell they sell their noodles online, but 231 00:12:50,559 --> 00:12:53,720 Speaker 1: they also sell their stock that you can get delivered frozen, 232 00:12:53,840 --> 00:12:57,640 Speaker 1: and boy that stuff is good. Um. You can get 233 00:12:57,679 --> 00:13:01,679 Speaker 1: stock also from White Oak Past. We talked about them 234 00:13:01,720 --> 00:13:04,320 Speaker 1: in the Future of Farming episode. They're like the ones 235 00:13:04,360 --> 00:13:09,200 Speaker 1: who they're farming techniques actually sequester carbon rather than releasing it. Right, 236 00:13:09,280 --> 00:13:12,040 Speaker 1: right right. It's pretty neat, but they sell stock online too. 237 00:13:12,840 --> 00:13:15,240 Speaker 1: Got it's so good, I'm so hungry. I guess we 238 00:13:15,240 --> 00:13:17,160 Speaker 1: should mention a few of these cheese facts here before 239 00:13:17,200 --> 00:13:20,920 Speaker 1: we go right fast, chuck fast. Uh This one seemed 240 00:13:21,760 --> 00:13:24,800 Speaker 1: remarkable to me, but apparently in two thousand seven, Craft 241 00:13:24,800 --> 00:13:28,079 Speaker 1: Foods thought people aren't eating enough grilled cheese. And I 242 00:13:28,200 --> 00:13:32,520 Speaker 1: double checked this. They spent one point for billion dollars 243 00:13:32,800 --> 00:13:36,800 Speaker 1: marketing dollars to get people to eat more grilled cheese, 244 00:13:36,960 --> 00:13:39,400 Speaker 1: which is and have it unlike restaurant menus, which a 245 00:13:39,440 --> 00:13:42,760 Speaker 1: lot of like comfort like hipster comfort food restaurants that 246 00:13:42,880 --> 00:13:44,679 Speaker 1: you know you can get like a fourteen dollar grilled cheese, 247 00:13:45,720 --> 00:13:47,800 Speaker 1: uh in in a lot of these places. Now. I 248 00:13:47,840 --> 00:13:49,520 Speaker 1: don't know if it was due to that marketing campaign, 249 00:13:49,520 --> 00:13:52,240 Speaker 1: but that is a lot of marketing cheese to be 250 00:13:52,280 --> 00:13:55,160 Speaker 1: throwing at cheese. Yeah. And in a deeply two thousand 251 00:13:55,240 --> 00:13:58,480 Speaker 1: seven move, they held an online contest on my Space 252 00:13:59,400 --> 00:14:02,360 Speaker 1: to get people to make videos that are like odes 253 00:14:02,400 --> 00:14:08,320 Speaker 1: to grilled cheese. And Chris gia MALONEI I believe who 254 00:14:08,559 --> 00:14:12,400 Speaker 1: Um went on to become a game designer. He designed Reincarnation. 255 00:14:12,440 --> 00:14:16,320 Speaker 1: The Reincarnation game series. He made a video about um, 256 00:14:16,400 --> 00:14:18,559 Speaker 1: a grilled cheese going into attaining bed and that's how 257 00:14:18,600 --> 00:14:21,920 Speaker 1: it gets grilled. And he won fifties fifty thousand Samoleans 258 00:14:21,920 --> 00:14:25,200 Speaker 1: from that. Wow, that's what I said too. I'll bet 259 00:14:25,200 --> 00:14:27,520 Speaker 1: that's what Chris g and alone he said when they 260 00:14:27,560 --> 00:14:30,480 Speaker 1: called him, I don't and another rest of these are 261 00:14:30,520 --> 00:14:33,160 Speaker 1: that interesting? I don't think. No. I think it's great 262 00:14:33,200 --> 00:14:35,160 Speaker 1: to end on Christie and Maloney. I hope he's a 263 00:14:35,160 --> 00:14:38,200 Speaker 1: good guy. Yeah, and hey, sit in your special. Everyone 264 00:14:38,240 --> 00:14:40,840 Speaker 1: has their own take on a grilled cheese. Sometimes I'll 265 00:14:41,240 --> 00:14:45,360 Speaker 1: because I love that everything bagel spice. Sometimes I'll butter 266 00:14:45,400 --> 00:14:47,040 Speaker 1: it up and then sprinkle some of that and griddle 267 00:14:47,120 --> 00:14:49,360 Speaker 1: that into the bread. That's really good. That is good. 268 00:14:49,640 --> 00:14:52,040 Speaker 1: Oh wait, one more thing, Chuck, because it's an opportunity 269 00:14:52,080 --> 00:14:55,440 Speaker 1: to plug our book in all the way back in 270 00:14:55,480 --> 00:14:58,680 Speaker 1: two thousand and four, online casino Golden Palace dot Com 271 00:14:58,720 --> 00:15:02,520 Speaker 1: paid twenty thousand dollars for a grilled cheese sandwich that 272 00:15:02,600 --> 00:15:05,880 Speaker 1: had been made a decade before. Remember that because it 273 00:15:06,000 --> 00:15:09,480 Speaker 1: had the likeness of the Virgin Mary in it, And 274 00:15:09,520 --> 00:15:12,160 Speaker 1: we mentioned that in the chapter on back masking in 275 00:15:12,200 --> 00:15:16,560 Speaker 1: our book. This stuff you should know incomplete compendium. That's right, 276 00:15:16,680 --> 00:15:19,480 Speaker 1: and this actually kind of did look like the Virgin Mary. Yeah, 277 00:15:19,880 --> 00:15:25,160 Speaker 1: intd well way to fact check how stuff works? Sure, 278 00:15:25,840 --> 00:15:28,480 Speaker 1: um if you want to know, oh yeah, I don't 279 00:15:28,480 --> 00:15:31,560 Speaker 1: do that in this in this series, do we nope? 280 00:15:31,640 --> 00:15:37,840 Speaker 1: You to say short stuff out? Short stuff out? Stuff 281 00:15:37,880 --> 00:15:39,880 Speaker 1: you Should Know is a production of I heart Radio. 282 00:15:40,360 --> 00:15:42,880 Speaker 1: For more podcasts my heart Radio, visit the i heart 283 00:15:42,920 --> 00:15:45,840 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 284 00:15:45,880 --> 00:15:46,640 Speaker 1: favorite shows.