WEBVTT - Short Stuff: Salute the Grilled Cheese 0:00:04.320 --> 0:00:06.440 Hey, and welcome to the short Stuff. I'm Josh, and 0:00:06.480 --> 0:00:09.920 there's Chuck and there's Jerry standing in for Dave. I like, 0:00:10.039 --> 0:00:12.559 huge weal, but that's cool, and this is short stuff 0:00:13.600 --> 0:00:16.119 that's right. And this comes from our old friends and 0:00:16.160 --> 0:00:19.439 colleagues at how stuff works dot com about the grilled cheese, 0:00:20.200 --> 0:00:25.880 and I double and triple checked and corroborated, corroborated. I 0:00:25.880 --> 0:00:28.720 hate that word, do you because you can't say it. 0:00:28.840 --> 0:00:32.840 I can never say it right, corrobo righted you have. 0:00:34.120 --> 0:00:36.000 But I went to all sorts of food websites and 0:00:36.479 --> 0:00:38.240 about grilled cheese and they kind of all said the 0:00:38.280 --> 0:00:40.680 same thing. So it's either one of those internet things 0:00:40.680 --> 0:00:44.200 where everyone's lying in unison or or how stuff Works 0:00:44.200 --> 0:00:46.720 got it right. Well, yeah, I like to presume that 0:00:46.760 --> 0:00:50.960 house stuff Works got it right. Um, But I before 0:00:51.000 --> 0:00:53.800 we start, I just want to throw out to everybody 0:00:53.840 --> 0:00:57.120 a little tip. If this makes you want a grilled cheese, 0:00:57.120 --> 0:00:59.400 which is a pretty good likelihood it would it did 0:00:59.440 --> 0:01:02.120 for me. Mm hmmm. Um. You could do a lot 0:01:02.200 --> 0:01:07.040 worse than buying yourself a nice little wedge of Fontina cheese. 0:01:07.280 --> 0:01:09.280 Oh that's not where I thought you were headed. Where 0:01:09.280 --> 0:01:10.920 did you think I was headed. I thought you were 0:01:10.920 --> 0:01:15.039 gonna go with mayo instead of butter. No, no, no, 0:01:15.200 --> 0:01:18.360 I hadn't even thought of that. Yeah, that's a legitimate 0:01:18.360 --> 0:01:22.880 grilled cheese technique is to use mayonnaise as your fat 0:01:23.840 --> 0:01:28.360 instead of butter, and it provides a It's crispier than 0:01:28.440 --> 0:01:31.960 butter in the end, it doesn't quite have the aunctiousness 0:01:32.080 --> 0:01:35.400 of a butter. But I also heard j Kenji Lopez, 0:01:35.440 --> 0:01:39.920 alt food scientists and extraordinary chef and book writer say 0:01:39.959 --> 0:01:43.080 that if you're gonna do that, then at least don't 0:01:43.200 --> 0:01:46.000 use CuPy mayonnaise, because he said that creates a bit 0:01:46.040 --> 0:01:49.160 of a funk because of some ingredient in the cup. Yeah, 0:01:49.200 --> 0:01:51.880 I could see that. Yeah, try it with mayo. It's interesting. 0:01:52.160 --> 0:01:53.960 It makes sense that it would be a little crispier 0:01:53.960 --> 0:01:55.760 because there's egg whites in there, so I could see 0:01:55.800 --> 0:01:59.800 them cooking up crispier than just butter. Yeah, it's it's good. 0:01:59.800 --> 0:02:01.280 I'll like it. I mean, I'm still gonna go with 0:02:01.320 --> 0:02:05.040 butter overall, and I'm a mayonnaise freak, but I still 0:02:05.080 --> 0:02:08.560 will take the butter. So um with fontina, it melts 0:02:08.560 --> 0:02:11.320 really well. It's got a neat taste. I would recommend 0:02:11.320 --> 0:02:15.440 maybe mixing it with another cheese, whatever you normally use, 0:02:15.520 --> 0:02:18.120 just also add fontina and you're gonna be like, oh wow, 0:02:18.200 --> 0:02:21.839 now I know what ouey, gooey grilled cheese is. And 0:02:22.080 --> 0:02:25.040 hat tipped to our friends at Blue Apron who introduced 0:02:25.040 --> 0:02:28.200 me to using fontina blue cheese or grilled cheese and 0:02:28.240 --> 0:02:31.920 some of their one of their recipes works really well. Yeah, 0:02:31.960 --> 0:02:34.240 one of the most comforting of comfort foods is the 0:02:34.280 --> 0:02:37.800 grilled cheese. And we're going to talk a little bit about, 0:02:37.840 --> 0:02:39.600 you know, some kind of weird facts and things. But 0:02:40.320 --> 0:02:42.560 the history of the grilled cheese is interesting in that, 0:02:43.360 --> 0:02:45.600 you know, it's been around for a long time. It's 0:02:45.639 --> 0:02:51.360 been mentioned in Roman, ancient Roman texts, but certainly beginning 0:02:51.360 --> 0:02:55.760 in about nineteen ten. The French we're making and it's 0:02:55.800 --> 0:03:00.280 one of my favorite breakfast sandwiches, the croak monsieur, which 0:03:00.320 --> 0:03:04.680 is it's like a ham and cheese sandwich dipped in 0:03:05.160 --> 0:03:10.520 I think pancake batter and then grilled something like that 0:03:10.560 --> 0:03:13.600 like heat is applied to it to cook the outside. Basically, 0:03:14.320 --> 0:03:15.920 I don't think you have to have pancake better, though, 0:03:15.960 --> 0:03:18.720 do you. That's what I've always seen. It sounds like 0:03:18.760 --> 0:03:25.880 you're talking about a Monte Cristo, not virtually the same thing. Well, 0:03:25.919 --> 0:03:28.000 monte Cristo I think has jam in it, but it 0:03:28.120 --> 0:03:32.280 is definitely dipped and grittled. But I didn't know what 0:03:32.320 --> 0:03:34.000 crooke man sure was. And then you can also have 0:03:34.120 --> 0:03:36.600 the egg and I believe is that a croak? My damn, 0:03:37.680 --> 0:03:40.120 I don't know. Chuck, you're really putting me on the 0:03:40.200 --> 0:03:44.360 spot here. Can we talk about earth science instead? No? No, no, no, 0:03:44.360 --> 0:03:45.840 we're talking about the grilled cheese. And then this is 0:03:45.880 --> 0:03:48.960 all off the dome as me ordering in a restaurant. 0:03:48.960 --> 0:03:51.200 Maybe we should just stick to the facts. Okay, alright, 0:03:51.240 --> 0:03:54.880 so fact number one, The grilled cheese really started to 0:03:54.920 --> 0:03:57.320 take off thanks to something that you wouldn't think would 0:03:57.320 --> 0:03:59.600 be related until you stopped and thought about it, and 0:03:59.640 --> 0:04:02.200 that would be sliced bread. And the next time you 0:04:02.200 --> 0:04:04.960 hear somebody say it's the greatest thing since sliced bread, 0:04:05.600 --> 0:04:09.240 you should mutter thank you, otto Frederick row Wetter and 0:04:09.320 --> 0:04:11.600 see what they what they do, what their response is, 0:04:11.680 --> 0:04:13.960 if they step away, they're not that cool. If they 0:04:13.960 --> 0:04:17.119 say I know exactly what you mean, or they say 0:04:17.240 --> 0:04:20.280 what do you mean? Then they're a friend. Yeah, I 0:04:20.279 --> 0:04:22.880 think maybe, Uh, this that deserves a short stuff on 0:04:22.920 --> 0:04:25.840 its own. Slice bread, so we should we should get 0:04:25.839 --> 0:04:28.400 into that. He's the he's the father of it. Like 0:04:28.480 --> 0:04:33.240 he he uh engaged in coitus with bread, and baby 0:04:33.320 --> 0:04:36.680 loaf of bread that was sliced came out, and he's 0:04:36.720 --> 0:04:40.920 the father of sliced bread in the world. It's just 0:04:40.960 --> 0:04:44.479 the facts. You So we're sticking to Oh goodness me um, 0:04:44.520 --> 0:04:47.400 all right. So you've got your bread, uh, and this 0:04:47.480 --> 0:04:51.720 is in the nineteen twenties and grilled cheese. Because of this, 0:04:51.800 --> 0:04:55.760 slice bread became uh sort of a staple menu item 0:04:55.839 --> 0:05:00.920 during the Great Depression when it was fairly inexpensive, fairly filling. 0:05:01.600 --> 0:05:04.560 But this was of the open faced variety with a 0:05:04.640 --> 0:05:14.360 grated cheese. Correct. Yeah, what's what's next? Okay, I'll continue then. Uh. 0:05:14.520 --> 0:05:20.000 James L. Craft comes along, the entrepreneur who revolutionized pasteurization 0:05:20.080 --> 0:05:24.000 of cheese and process cheese, and in nineteen fourteen, the 0:05:24.080 --> 0:05:28.240 jail Craft and Brothers Company, they opened their first plant 0:05:28.279 --> 0:05:32.520 in Illinois and started selling what the English would call 0:05:32.600 --> 0:05:35.320 rat cheese or rat trap cheese because the English are 0:05:35.400 --> 0:05:38.280 very snooty about their cheeses. Yeah, and James Craft is like, 0:05:38.360 --> 0:05:41.280 I'm not trying to be fancy to stop. I know 0:05:41.400 --> 0:05:45.400 it's crud cheese, but it's really shelf stable. You can 0:05:45.480 --> 0:05:49.719 transport it very long distances, and the guys in the 0:05:49.800 --> 0:05:53.160 Navy love it. Yeah, I mean it was in a 0:05:53.160 --> 0:05:56.760 a Navy cookbook that was something called American that cheese 0:05:56.839 --> 0:06:02.800 filling sandwiches on the Navy chef menu and government cookbooks 0:06:02.839 --> 0:06:05.840 and what's better than an American cheese filling sandwich. Yeah. 0:06:05.880 --> 0:06:09.640 And so my impression, Chuck is that initially Craft processed 0:06:09.680 --> 0:06:14.279 cheese came in huge blocks akin to probably like Velveta today, 0:06:14.320 --> 0:06:17.960 but I'm guessing even bigger, and it wasn't until the fifties. 0:06:18.000 --> 0:06:20.880 I believe that maybe even nineteen fifty that Craft is like, 0:06:20.880 --> 0:06:23.719 we're gonna slice that for you, like like um otto 0:06:23.760 --> 0:06:27.240 Frederick roe Weather's invention, but with cheese instead of bread. 0:06:28.040 --> 0:06:30.520 But they said, we're just gonna slice the cheese. That's all. 0:06:30.560 --> 0:06:32.160 We're not going to get in any of the other 0:06:32.240 --> 0:06:36.320 row wetter weirdness. That's right. So now you've got sliced bread, 0:06:36.760 --> 0:06:40.679 you've got pre sliced package cheese. And even though grilled 0:06:40.720 --> 0:06:43.360 cheeses have been around and I did see things that 0:06:43.440 --> 0:06:46.919 suggested that people were adding a second slice of bread 0:06:47.360 --> 0:06:49.600 during the Great Depression, for like, you know, the men 0:06:49.640 --> 0:06:52.680 who went to work that need a little extra. But 0:06:53.400 --> 0:06:55.240 it really started to come on the scene in the 0:06:55.320 --> 0:06:58.560 nineteen fifties and sixties in America, once you had all 0:06:58.600 --> 0:06:59.960 the bread and all the cheese that you could ever 0:07:00.080 --> 0:07:03.760 dream of, right, and so from that point on it 0:07:03.839 --> 0:07:06.960 was like, Okay, now we've got grilled cheese sandwiches. They're 0:07:07.000 --> 0:07:09.360 going to take off like a rocket. But like you said, 0:07:09.680 --> 0:07:12.600 there's a lot of recipes around that um kind of 0:07:12.640 --> 0:07:16.320 predate the grilled cheese as we know it, which apparently 0:07:16.400 --> 0:07:19.400 just dates to the nineteen sixties. And a lot of 0:07:19.400 --> 0:07:21.760 them are open face. Most of them are open face, 0:07:21.840 --> 0:07:24.480 if not all of them. And one of the one 0:07:24.520 --> 0:07:26.760 things they have in common is that they have all 0:07:26.760 --> 0:07:30.440 sorts of different ways to to um um. I guess 0:07:30.480 --> 0:07:33.880 apply heat to this because if you just put a 0:07:33.920 --> 0:07:35.880 slice of cheese on a piece of bread, you have 0:07:35.880 --> 0:07:40.120 a cheese sandwich. Oh you mean without cooking it. Yes, 0:07:40.200 --> 0:07:42.040 you have to apply heat for it to be a 0:07:42.040 --> 0:07:45.080 grilled cheese, which is indicative of the name. But they 0:07:45.080 --> 0:07:47.600 have all different all different names and all different ways 0:07:47.640 --> 0:07:51.000 of applying heat from the starting about nineteen o two, 0:07:51.040 --> 0:07:53.640 I think is as far back as it went. Yeah, 0:07:53.680 --> 0:07:55.160 and so why don't we take a break. We'll talk 0:07:55.160 --> 0:07:58.000 about some of these recipes and some other grilled cheese 0:07:58.000 --> 0:08:19.720 effects right after this. All right, you mentioned nineteen o two. 0:08:19.920 --> 0:08:23.800 You're talking about the recipe for a melted cheese and 0:08:23.920 --> 0:08:29.280 Sarah Tyson Rohor's book, Mrs Roarer's New cookbook. Yeah, and 0:08:29.320 --> 0:08:31.280 she said, cook it in a hot oven. Why don't 0:08:31.320 --> 0:08:34.040 you that's a cheese toast. Though I hate I beg 0:08:34.080 --> 0:08:38.480 to differ the same thing um with Florence A. Coles Um. 0:08:38.559 --> 0:08:42.440 She had a cookbook called seven hundred Sandwiches. I'd like 0:08:42.520 --> 0:08:45.800 to see that. That's an amazing title. And she said 0:08:45.840 --> 0:08:48.719 that you broil the ingredients. Still, what you do is 0:08:48.800 --> 0:08:50.840 take a piece of bread and put some cheese on 0:08:50.880 --> 0:08:54.679 it and cook it open face Again. Cheese toast is 0:08:54.720 --> 0:08:57.160 what you're talking about. Or Azumi would call it cheese pond. 0:08:57.280 --> 0:09:01.400 She used to make that when she was a kid. Okay, Finally, finally, 0:09:01.520 --> 0:09:05.600 in the late thirties, people come to their senses and 0:09:05.640 --> 0:09:08.160 they start to to just kind of nip at the 0:09:08.200 --> 0:09:12.800 outlines of what is a real grilled cheese. That's right. 0:09:12.880 --> 0:09:17.080 That is the toasted sandwich recipe. In the Boston Cooking 0:09:17.160 --> 0:09:21.839 School cookbook, they talked about broiling, which is still cheese touse. 0:09:22.040 --> 0:09:25.400 But then someone finally says, why don't you put some 0:09:25.440 --> 0:09:27.600 butter on it and throw it in a pan? Yeah? 0:09:27.920 --> 0:09:30.439 And then Erma Rombauer, who wrote The Joy of Cooking 0:09:30.440 --> 0:09:33.200 all the way back in nineteen three, said I got 0:09:33.200 --> 0:09:35.319 one even better. You're gonna need a second slice of 0:09:35.360 --> 0:09:38.000 bread for this, but we've already established that's abundant and 0:09:38.160 --> 0:09:40.640 you can do that. But get yourself a nice waffle 0:09:40.679 --> 0:09:44.000 iron and just put put it in there, and you've 0:09:44.000 --> 0:09:49.040 got yourself a grilled cheese. How that is? Yeah, that's 0:09:49.080 --> 0:09:52.800 the beginning of panini. And she wasn't even Italian. Okay, 0:09:53.760 --> 0:09:56.400 I love it. And then from about that point on 0:09:56.520 --> 0:09:58.520 people are just like, you know, I'm just gonna put 0:09:58.559 --> 0:10:01.480 some butter or mayo on the bread and put it 0:10:01.520 --> 0:10:03.800 in a pan and heat it on the stove and 0:10:03.840 --> 0:10:06.840 call it a grilled cheese. Yeah. I mean, I guess 0:10:06.880 --> 0:10:09.040 we can talk personal stuff. I mean, you talked about 0:10:09.040 --> 0:10:15.040 your Fontana fontina. Um. I'm a big fan of mixing 0:10:15.120 --> 0:10:17.000 up just a couple of kinds of cheese. Is maybe 0:10:17.000 --> 0:10:19.760 a slice or two and then some grated, something grated 0:10:19.800 --> 0:10:23.040 that's different on top, maybe a Colby jack or something. 0:10:23.120 --> 0:10:26.200 But uh, what you don't want to do, or at 0:10:26.240 --> 0:10:28.120 least what I don't think you want to do, is 0:10:28.240 --> 0:10:31.120 put too much cheese. Like you want it a little thick, 0:10:31.160 --> 0:10:33.600 you want it more than like a slice, but you 0:10:33.640 --> 0:10:36.840 can't go too far overboard. Or it's it's it's a 0:10:36.880 --> 0:10:38.840 lot of cheese. You know what I'm saying. Yes, it 0:10:38.960 --> 0:10:41.040 is a lot of cheese. And if you're speaking about 0:10:41.080 --> 0:10:43.120 your arteries, then no, you don't want to go too 0:10:43.200 --> 0:10:46.680 far overboard. If you're talking about overwhelming the bread, then 0:10:46.840 --> 0:10:49.720 that's just uh comes down to a ratio of bread 0:10:49.760 --> 0:10:51.920 to cheese. So if you have a thicker bread, if 0:10:51.960 --> 0:10:55.760 you have a loaf of bread, um that like like 0:10:56.120 --> 0:11:00.560 row Wetter's wife was unsliced. You can sli say yourself 0:11:00.559 --> 0:11:02.319 to whatever thickness you want, and you can pile on 0:11:02.360 --> 0:11:06.160 as much cheese as you like, but cannot be overwhelmed 0:11:06.160 --> 0:11:07.640 by the cheese in the same way that you can't 0:11:07.679 --> 0:11:10.480 just do one slice of cheese and expect it not 0:11:10.559 --> 0:11:13.360 to be overwhelmed by the bread. Yeah, And it also 0:11:13.400 --> 0:11:15.080 depends on what you're going for. If you're going for 0:11:15.120 --> 0:11:18.120 a real, like gour mate type of thing, you're gonna 0:11:18.080 --> 0:11:20.360 have different kinds of cheeses. You may want a little thicker, 0:11:20.800 --> 0:11:22.120 but you know, you know, you're probably not gonna be 0:11:22.160 --> 0:11:25.120 dipping it into tomato soup like you want that sandwich 0:11:25.160 --> 0:11:27.520 to hold up in the tomato soup. Oh yeah, yeah, no, 0:11:27.600 --> 0:11:29.680 you definitely do. For sure. I was gonna say, I don't. 0:11:29.679 --> 0:11:31.679 I don't think there's a grilled cheese that couldn't be 0:11:31.720 --> 0:11:35.520 put into tomato soup. And if so, you've you've exceeded 0:11:35.559 --> 0:11:39.560 a grilled cheese to some disappointing degree. Yeah, I guess so, 0:11:39.640 --> 0:11:41.720 because even if some of the bread chunks off in 0:11:41.720 --> 0:11:44.080 the soup, that's a pretty good bite for sure. In 0:11:44.120 --> 0:11:46.079 the spoon. You know what else? It's good for dipping 0:11:46.160 --> 0:11:49.560 his French onion. Oh, never dipped in a French onion. 0:11:49.640 --> 0:11:54.640 Oh it's good. It's almost like a meatless ohs you saying, well, 0:11:54.679 --> 0:11:56.360 I mean there's already bread and cheese in there. What 0:11:56.400 --> 0:12:00.280 are you dipping? Um? That's more bread and cheese. I 0:12:00.360 --> 0:12:04.360 like to double up. Okay, you know, oh man, I 0:12:04.440 --> 0:12:07.280 love a good crop of French onion soup so good 0:12:07.559 --> 0:12:10.920 I made some um from scratch. As a matter of fact, 0:12:11.640 --> 0:12:14.320 it was so good that I actually went back and 0:12:14.360 --> 0:12:16.640 made my own beef stock. So I made French onion 0:12:16.720 --> 0:12:20.199 soup from scratch, all of it from scratch. And the 0:12:20.400 --> 0:12:23.760 stuff that I made with using store bought chicken stock 0:12:23.960 --> 0:12:26.240 was way better than the second time when I tried 0:12:26.240 --> 0:12:28.960 to make my own beef stock. Really so yeah, so 0:12:29.080 --> 0:12:31.120 just stick and it sounds really weird, you think, well, 0:12:31.160 --> 0:12:34.920 it's gotta be beef dope. Use chicken stock um instead, 0:12:35.200 --> 0:12:38.160 And it's really good and it's not very hard to make. 0:12:38.200 --> 0:12:40.280 It just takes a little time to to get the 0:12:40.320 --> 0:12:43.240 onions to caramelize. Yeah. I've been making romin at home 0:12:43.360 --> 0:12:47.080 and I used as my starter. Uh MoMA Fuco. You 0:12:47.080 --> 0:12:50.560 know Momafuca. They sell they sell their noodles online, but 0:12:50.559 --> 0:12:53.720 they also sell their stock that you can get delivered frozen, 0:12:53.840 --> 0:12:57.640 and boy that stuff is good. Um. You can get 0:12:57.679 --> 0:13:01.679 stock also from White Oak Past. We talked about them 0:13:01.720 --> 0:13:04.320 in the Future of Farming episode. They're like the ones 0:13:04.360 --> 0:13:09.200 who they're farming techniques actually sequester carbon rather than releasing it. Right, 0:13:09.280 --> 0:13:12.040 right right. It's pretty neat, but they sell stock online too. 0:13:12.840 --> 0:13:15.240 Got it's so good, I'm so hungry. I guess we 0:13:15.240 --> 0:13:17.160 should mention a few of these cheese facts here before 0:13:17.200 --> 0:13:20.920 we go right fast, chuck fast. Uh This one seemed 0:13:21.760 --> 0:13:24.800 remarkable to me, but apparently in two thousand seven, Craft 0:13:24.800 --> 0:13:28.079 Foods thought people aren't eating enough grilled cheese. And I 0:13:28.200 --> 0:13:32.520 double checked this. They spent one point for billion dollars 0:13:32.800 --> 0:13:36.800 marketing dollars to get people to eat more grilled cheese, 0:13:36.960 --> 0:13:39.400 which is and have it unlike restaurant menus, which a 0:13:39.440 --> 0:13:42.760 lot of like comfort like hipster comfort food restaurants that 0:13:42.880 --> 0:13:44.679 you know you can get like a fourteen dollar grilled cheese, 0:13:45.720 --> 0:13:47.800 uh in in a lot of these places. Now. I 0:13:47.840 --> 0:13:49.520 don't know if it was due to that marketing campaign, 0:13:49.520 --> 0:13:52.240 but that is a lot of marketing cheese to be 0:13:52.280 --> 0:13:55.160 throwing at cheese. Yeah. And in a deeply two thousand 0:13:55.240 --> 0:13:58.480 seven move, they held an online contest on my Space 0:13:59.400 --> 0:14:02.360 to get people to make videos that are like odes 0:14:02.400 --> 0:14:08.320 to grilled cheese. And Chris gia MALONEI I believe who 0:14:08.559 --> 0:14:12.400 Um went on to become a game designer. He designed Reincarnation. 0:14:12.440 --> 0:14:16.320 The Reincarnation game series. He made a video about um, 0:14:16.400 --> 0:14:18.559 a grilled cheese going into attaining bed and that's how 0:14:18.600 --> 0:14:21.920 it gets grilled. And he won fifties fifty thousand Samoleans 0:14:21.920 --> 0:14:25.200 from that. Wow, that's what I said too. I'll bet 0:14:25.200 --> 0:14:27.520 that's what Chris g and alone he said when they 0:14:27.560 --> 0:14:30.480 called him, I don't and another rest of these are 0:14:30.520 --> 0:14:33.160 that interesting? I don't think. No. I think it's great 0:14:33.200 --> 0:14:35.160 to end on Christie and Maloney. I hope he's a 0:14:35.160 --> 0:14:38.200 good guy. Yeah, and hey, sit in your special. Everyone 0:14:38.240 --> 0:14:40.840 has their own take on a grilled cheese. Sometimes I'll 0:14:41.240 --> 0:14:45.360 because I love that everything bagel spice. Sometimes I'll butter 0:14:45.400 --> 0:14:47.040 it up and then sprinkle some of that and griddle 0:14:47.120 --> 0:14:49.360 that into the bread. That's really good. That is good. 0:14:49.640 --> 0:14:52.040 Oh wait, one more thing, Chuck, because it's an opportunity 0:14:52.080 --> 0:14:55.440 to plug our book in all the way back in 0:14:55.480 --> 0:14:58.680 two thousand and four, online casino Golden Palace dot Com 0:14:58.720 --> 0:15:02.520 paid twenty thousand dollars for a grilled cheese sandwich that 0:15:02.600 --> 0:15:05.880 had been made a decade before. Remember that because it 0:15:06.000 --> 0:15:09.480 had the likeness of the Virgin Mary in it, And 0:15:09.520 --> 0:15:12.160 we mentioned that in the chapter on back masking in 0:15:12.200 --> 0:15:16.560 our book. This stuff you should know incomplete compendium. That's right, 0:15:16.680 --> 0:15:19.480 and this actually kind of did look like the Virgin Mary. Yeah, 0:15:19.880 --> 0:15:25.160 intd well way to fact check how stuff works? Sure, 0:15:25.840 --> 0:15:28.480 um if you want to know, oh yeah, I don't 0:15:28.480 --> 0:15:31.560 do that in this in this series, do we nope? 0:15:31.640 --> 0:15:37.840 You to say short stuff out? Short stuff out? Stuff 0:15:37.880 --> 0:15:39.880 you Should Know is a production of I heart Radio. 0:15:40.360 --> 0:15:42.880 For more podcasts my heart Radio, visit the i heart 0:15:42.920 --> 0:15:45.840 Radio app, Apple Podcasts, or wherever you listen to your 0:15:45.880 --> 0:15:46.640 favorite shows.