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Speaker 1: Hello, and welcome to Savior production of iHeartRadio.

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Speaker 2: I'm Annie and Unlarned Vocal Bomb, and today we have

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Speaker 2: an episode for you about HP sauce.

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Speaker 1: Yes, not a sponsor, Nope, Nope, nope. But this is

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Speaker 1: kind of a belated one. Yes, we're a little behind,

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Speaker 1: but it's related to Father's Day.

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Speaker 2: Yes, happy belated Father's Day to anybody celebrating.

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Speaker 1: Yes. So you had asked me if I had any

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Speaker 1: topic ideas for Father's Day, and I, as usual, gave

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Speaker 1: you way too.

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Speaker 2: Maybe it's great, it's great.

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Speaker 1: But one of them was HP sauce because my dad

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Speaker 1: loved HP sauce. He would look back at this, I'm

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Speaker 1: kind of confused, but I guess we weren't able to

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Speaker 1: get it in our small town. So he would order

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Speaker 1: it from Afar Sure, and so he would get like

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Speaker 1: twelve plus bottles.

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Speaker 2: Yeah, like at least sure yeah.

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Speaker 1: Of HP sauce at a time, and they would be

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Speaker 1: sitting in our pantry. And I was telling you before this, Lauren,

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Speaker 1: I don't think I ever tried it because it was his,

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Speaker 1: it was his special sauce. It was his sauce that

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Speaker 1: he liked. Yeah, and I got a little nostalgic thinking

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Speaker 1: back on it. But some of the reading I found

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Speaker 1: really interesting because my dad grew up in that he

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Speaker 1: ate a lot of what people would call like cheaper foods.

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Speaker 1: He like grits and things like that in the South,

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Speaker 1: which yes, there are expensive grits, but for him, it

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Speaker 1: was much more of you know, this is what we have.

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Speaker 1: And he had this fear of bad meat okay, so

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Speaker 1: he would and eat certain meats, especially chicken okay. And

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Speaker 1: he preferred canned meats okay. And it was just funny

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Speaker 1: reading this because there were so many things I was

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Speaker 1: reading where I was like, Okay, this sounds like the

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Speaker 1: thing that you used to make something kind of blander

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Speaker 1: boring a little more exciting.

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Speaker 2: Yeah. Yeah, that's sort of the vibe of it. Although

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Speaker 2: I don't want to get into too much hot water

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Speaker 2: about it. I'm not judging in any way. No, like

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Speaker 2: what you like, sauce, what you sauce?

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Speaker 1: You know. Yes, he was definitely the condiment. I think

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Speaker 1: we used to call him like he had some nickname

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Speaker 1: with convent in it. He used a lot of condiments,

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Speaker 1: but he liked like the food was the base and

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Speaker 1: then the condiments were the what you added to make

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Speaker 1: it more interesting.

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Speaker 2: Yeah. Yeah, they were the main flavor event of the meal.

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Speaker 2: It wasn't like how you cooked it. It was like

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Speaker 2: what condiments you put on after the fact. Yeah, yes, absolutely,

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Speaker 2: m absolutely. Oh humans are fascinating. Yeah yeah, but you

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Speaker 2: still haven't had it to this day, right.

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Speaker 1: As far as I know, I haven't. Uh, I remember

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Speaker 1: wanting to try it. I don't think he would have

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Speaker 1: been like, no, you can't have it, but it had

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Speaker 1: some sort of like this is a rare.

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Speaker 2: Thing, especially in the times when right, like, it wasn't

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Speaker 2: at your local grocery store in the international food style. Yes,

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Speaker 2: like before that time, sure it was a little bit

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Speaker 2: trickier to get a hold of.

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Speaker 1: Yeah. So yeah, I don't believe I've had it, but

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Speaker 1: it's quite possible that I have. But it wasn't my

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Speaker 1: house all the time.

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Speaker 2: I've definitely experienced stage piece sauce, either through like like

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Speaker 2: British or perhaps Irish or Scottish pubs around Atlanta, or

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Speaker 2: maybe that one time that I was in England for

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Speaker 2: a week or so. I fully believe that I put

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Speaker 2: some on my like full breakfast that I had every day,

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Speaker 2: because why not.

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Speaker 1: M h.

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Speaker 2: And yeah, it's a condiment. It's salty and sweet and delicious.

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Speaker 1: Yeah, yeah, yeah, again, I don't want to make anybody

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Speaker 1: feel bad. I just don't in my experience. That sounds

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Speaker 1: horrible just to say it. I'm just saying my dad's experience.

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Speaker 1: He was using it in this case of using it

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Speaker 1: for bland foods, which I did read about during this research.

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Speaker 1: But I know people use it for other things.

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Speaker 2: So absolutely, yes, which we will certainly get into.

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Speaker 1: Yes we will. You can see our past episodes on

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Speaker 1: various sauces and connaments like ketchup and Garam Worcester.

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Speaker 2: Sure, yeah, you got it, good job, good job. Also

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Speaker 2: a tamarind tomato. Yeah, there's probably a few others in there.

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Speaker 2: Sure yeah, of course. Well, I guess this brings us

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Speaker 2: to our question. Hpie Sauce.

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Speaker 1: What is it?

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Speaker 2: Well. HP Sauce is a brand of brown sauce, which

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Speaker 2: is a condiment typically made from purred and cooked down

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Speaker 2: tomatoes with malt, vinegar, and some kind of sweet fruit

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Speaker 2: and spices, creating a zingy, savory, sweet tart sauce that's

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Speaker 2: thick but porrible and a slightly translucent brown in color.

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Speaker 2: The brand HP makes a few varieties of condiments, but

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Speaker 2: that that I just described as kind of like the

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Speaker 2: go to classic one. It can be you used in

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Speaker 2: a marinade or as an ingredient and like a hearty

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Speaker 2: stew or castrole sort of situation. But it's perhaps more

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Speaker 2: often used as a spread on sandwiches or like served

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Speaker 2: table side for people to use as a sauce or

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Speaker 2: dip for kind of savory fatty dishes like a breakfast

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Speaker 2: platter or French fries or lots of different beef for

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Speaker 2: pork kind of dishes, because it kind of like cuts

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Speaker 2: and combines with those heavy flavors, bringing a little bit

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Speaker 2: of brightness in. It's sort of like a like a

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Speaker 2: non creamy, zesty gravy or like an alternate dimension tomato ketchup.

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Speaker 2: Things like steak sauce and brown barbecue sauces are definitely

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Speaker 2: in the same family. It's just sort of like nice

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Speaker 2: and perky and nostalgic, sort of like safely interesting. HP

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Speaker 2: sauce is like, okay, this is this is a weird one,

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Speaker 2: but it popped in my head and I can't stop

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Speaker 2: thinking about it. All right. It's like if you fell

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Speaker 2: asleep watch or listening to your favorite broadcast program back

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Speaker 2: in the day when stations went offline for the night

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Speaker 2: and then you woke up to just gentle static. It's

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Speaker 2: like eating that nice soft static.

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Speaker 1: It's pretty deep scout, layers of nostalgia, layers of comfort

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Speaker 1: in there.

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Speaker 2: Yeah yeah, kind of zy, yeah yeah yeah.

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Speaker 1: I don't know like it.

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Speaker 2: I've been watching too many horror movies about television. It's great, okay, anyway, too, okay,

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Speaker 2: all right. So the HP brand's original sauce is the

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Speaker 2: really ubiquitous one, especially in England where it is originally from.

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Speaker 2: More on that later, And that one is right made

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Speaker 2: with tomato, malt, vinegar, molasses, dates, some rye, tamarind and

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Speaker 2: some other sweeteners and flavorings and thickeners, so you've got

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Speaker 2: this sort of warm, round, zingy flavor there. Homemade dupes

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Speaker 2: of it often call for spices like ginger, bay, starr

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Speaker 2: anis cloves, allspice, and juniper. Just to give you a

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Speaker 2: little bit of an idea of the profile.

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Speaker 3: Yea.

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Speaker 2: And again there are other brands of brown sauce you

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Speaker 2: can make it at home, and other varieties of HP sauce,

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Speaker 2: But you kind of see that original on like every

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Speaker 2: pub table in England, perhaps less often throughout the rest

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Speaker 2: of the UK and various territories. It typically comes in

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Speaker 2: a glass bottle that's squared on its sides and has

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Speaker 2: a round lip, in a nine ounce that's two hundred

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Speaker 2: and fifty five gram size. Larger packages, including slightly larger

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Speaker 2: squeeze bottles, are in plastic, including two Lead restaurants supply jugs.

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Speaker 2: Oh yeah, the label is pretty iconic, and I don't

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Speaker 2: think we've always mentioned brands labels, which is an oversight

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Speaker 2: for sure.

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Speaker 1: So this one is like.

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Speaker 2: Pale blue with an illustration of the House of Parliament

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Speaker 2: building and Big Ben also done in this darker blue,

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Speaker 2: and then a sort of flag for the name that's

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Speaker 2: navy and red with the lettering and white. Those other

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Speaker 2: varieties of HP. Yeah, you've got HP Fruity, which is

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Speaker 2: a milder sauce with added mango chutney and orange. HP Bold,

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Speaker 2: which I understand is a bit spicier and is generally

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Speaker 2: only available in Canada, and its label definitely has the

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Speaker 2: silhouette of like a dude wearing a cowboy hat and

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Speaker 2: he's got a lasso in his hand and he's riding

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Speaker 2: a bucking horse. I don't know what's going on with

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Speaker 2: that guy, but I love it. There's also a classic

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Speaker 2: barbecue sauce that they make. That one has no malt,

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Speaker 2: vinegar or tamarind, but added woodsmoke flavor, sounds like barbecue

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Speaker 2: and then HP reduced salt and sugar.

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Speaker 1: Yeah.

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Speaker 2: I think there's been a few others over the years,

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Speaker 2: but that's what I could find for sale current. I

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Speaker 2: will say their website is down right now. Something's going

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Speaker 2: on with Hinds, so I don't know. Yeah, because their

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Speaker 2: current corporate overlords are in fact Hinds. Yeah, yes, yep,

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Speaker 2: and yeah. The most common or maybe infamous ways that

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Speaker 2: it's used is as a topping on usually inexpensive sort

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Speaker 2: of heavy comfort food, right like full breakfasts, or really

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Speaker 2: anything involving eggs or sausage or beans or toast or

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Speaker 2: potatoes like maybe bacon sandwiches, shepherd's pie or other meat pies,

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Speaker 2: Welsh rabbit bangers and mash fish and chips. You can

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Speaker 2: also mix it with other sauces as a condiment, maybe

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Speaker 2: more melt vinegar to bin it out, or something like

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Speaker 2: mayo or sour cream to make it creamy, you know,

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Speaker 2: put a little bit in whatever super stew or casserole

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Speaker 2: or savory pie you're making to add depth of flavor.

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Speaker 2: Add it to ground meat if you're making burgers or meatballs,

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Speaker 2: use it in a marinade. If I've left off your favorite,

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Speaker 2: use do write in.

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Speaker 1: Oh yes, Because something else I came across in this

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Speaker 1: research is my dad also loved Hines fifty seven. Okay,

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Speaker 1: please don't yell at me, but a lot of things

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Speaker 1: would were comparing them when I was researching this, and

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Speaker 1: A one Yeah that was too fancy for our house.

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Speaker 1: I don't know, but he did use like HP was

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Speaker 1: more of a like regular everyday meal and the Hind

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Speaker 1: fifty seven was usually be.

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Speaker 2: Related okay, like a special occasion fancy or meal stakes.

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Speaker 1: Yeah, I don't know. I don't know. I would love

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Speaker 1: if listeners could write it. If you have thoughts about.

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Speaker 2: Off the top of my head, I couldn't. I mean, like,

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Speaker 2: I'm sure that if I tasted the two of them

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Speaker 2: in a row, I could tell you basically the differences there.

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Speaker 2: I'm good at that game. But but off the top

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Speaker 2: of my head, I genuinely can't think of how they're

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Speaker 2: very different other than maybe HP is like a little fruitier. Yeah,

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Speaker 2: I'm really trying, and I'm coming up with nothing.

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Speaker 1: Further research is required.

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Speaker 2: Yeah, yeah, absolutely, it.

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Speaker 1: Could have very well just been like a label thing,

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Speaker 1: because I feel like heind fifty seven was it was

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Speaker 1: pushed is more of a beef steak sauce, and HP

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Speaker 1: was more like whatever whatever you want. Yeah, yeah, but

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Speaker 1: yeah again listeners right in. Yeah, well, what about the nutrition.

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Speaker 2: You're not usually eating enough to make like a huge

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Speaker 2: nutritive difference. It's as with any kind of process sauce

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Speaker 2: like this, it's gonna be a little bit heavy on

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Speaker 2: the salt and sugar. You know. It's watch your portion sizes.

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Speaker 2: Drink drink water. Eat a vegetable in with all that

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Speaker 2: sausage especially. Yeah, Like I will count unprocessed tomato slices

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Speaker 2: if that helps you eat a vegetable.

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Speaker 1: I like this. I like how we've become. Okay, I'll

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Speaker 1: give you a pass on this, but.

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Speaker 2: I personally find that the tomato slices are a very

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Speaker 2: important part of a full breakfast.

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Speaker 1: But I do too, Okay, I really like them. Yeah, well,

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Speaker 1: we do have some numbers for you.

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Speaker 2: Ye.

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Speaker 1: Apparently the Nottingham Castle Museums and Galleries has one of

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Speaker 1: the earliest bottles of HP sauce with a creator's name

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Speaker 1: on it on display, perfectly preserved. Again, listeners, right in

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Speaker 1: you have pictures, I would love to see them.

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Speaker 2: Yeah, yes, any museum quality HP sauce experiences are very

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Speaker 2: important to us. Okay, HP does seem to hover at

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Speaker 2: around like seventy to seventy five percent of the brown

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Speaker 2: sauce market in the UK, although the same brand does

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Speaker 2: own the runner up brown sauce called Daddies a little

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Speaker 2: bit unfortunately in the current parlance. But here we are. Yeah.

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Speaker 2: As of twenty twelve, HP original was selling about twenty

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Speaker 2: seven point five million bottles a year, and I think

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Speaker 2: that stayed approximately the same.

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Speaker 1: Yeah, it's popular. It's really really popular, and it's got

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Speaker 1: quite a history behind how it became so popular.

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Speaker 2: It does, and we are going to get into that

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Speaker 2: as soon as we get back from a quick break

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Speaker 2: forward from our sponsors and we're back. Thank you sponsor, Yes,

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Speaker 2: thank you.

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Speaker 1: All right, So as the story goes, and there are

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Speaker 1: many stories and we're going to hear them. HP sauce

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Speaker 1: was invented by Frederick Gibson Garton, and I have read

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Speaker 1: that he invented it while he was at a Nottinghamshire grocer.

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Speaker 1: I've read he invented it at a pickling factory. The

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Speaker 1: most commonly reported history is that at the time he

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Speaker 1: came up with this recipe he was working at the

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Speaker 1: Midland Vinegar Company in Birmingham. Okay, it is safe to

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Speaker 1: say he was involved in the food industry in one

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Speaker 1: way or another, and the recipe also was a showcase

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Speaker 1: of the British Empire and imperialism when it came to

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Speaker 1: the ingredients, because it had tamer and dates, molasses, tomatoes

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Speaker 1: and soy added with pure vinegar. Whatever the case in

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Speaker 1: terms of time and place, he came up with this

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Speaker 1: recipe sometimes during the eighteen seventies and went on to

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Speaker 1: patent it in eighteen ninety six. It was originally called

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Speaker 1: the Banquet sauce, which is kind of funny given its

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Speaker 1: reputation today as something simplistic, wonderful but best alongside quote

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Speaker 1: simple dishes. So why the name change. There are so

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Speaker 1: many legends behind it, so let's break down some of

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Speaker 1: the more popular ones. One Garton heard that they were

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Speaker 1: serving the sauce in the House of Parliament, so he

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Speaker 1: decided to call it HP or Alternatively, he named it

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Speaker 1: that to make the claim that it was being served

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Speaker 1: in the House of Parliament without any evidence backing it up.

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Speaker 1: In this version of the story, he changed the name

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Speaker 1: to Garten's HP Sauce to capitalize on the love Parliament

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Speaker 1: had for it. Sure or not two it's named after

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Speaker 1: Harry Palmer, an alleged notorious gambler who sold a recipe

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Speaker 1: for Harry Palmer's famous EPSOM sauce to cover his gambling debts. However,

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Speaker 1: this is a really popular story. It's fun, but there's

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Speaker 1: nothing concrete to back it up. Nope, nope, not a thing.

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Speaker 1: Wherever the name came from. A vinegar manufacturer purchased the

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Speaker 1: recipe for one hundred and fifty pounds to collect on

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Speaker 1: Garden's debt. Soon after, he debuted the sauce and relaunched

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Speaker 1: it themselves in nineteen oh three.

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Speaker 2: And that wasn't nothing like that's about a fifteen thousand

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Speaker 2: pounds in today's money, but you know, like a good investment.

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Speaker 2: I would say yes.

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Speaker 1: And they really leaned into the House of Parliament angle,

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Speaker 1: putting a House of Parliament lithograph on the label. And

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Speaker 1: by this point it was already fairly successful.

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Speaker 2: I think the image was different than it is now though,

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Speaker 2: with like Victoria Tower in the foreground and Big Ben

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Speaker 2: in the back, which was apparently how the building was

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Speaker 2: often imaged at the time.

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Speaker 1: Yes, and this is where I get to the section

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Speaker 1: that I call there's so many Mary's in this story. Okay,

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Speaker 1: So to add some more intrigue, some claim that the

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Speaker 1: sauce was actually invented by Mary Moore, who was the

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Speaker 1: wife of the owner of this vinegar manufacturing plant, the

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Speaker 1: Midland Vinegar Company. So in this case, Garden either stole

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Speaker 1: it or did not credit her. But there's another take

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Speaker 1: on this, that it was her husband's idea to call

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Speaker 1: it HP after the House of Parliament, or that they

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Speaker 1: purchased the name from Garden and applied it to her sauce.

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Speaker 1: Theories abound, I tell you. Others claim that the sauce

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Speaker 1: was first made by a man named David Hoe who

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Speaker 1: sold the recipe to Garden, or that it was his

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Speaker 1: wife Mary who created it. Oh it's a lot, you know. Yeah.

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Speaker 1: We're saying is that there's a lot going on in

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Speaker 1: the sauce. There is a lot going on in the sauce.

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Speaker 1: People were very eager to say that they invented it

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Speaker 1: or had a hand in it. Yes, yes, so much

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Speaker 1: so people started making similar sauces. In nineteen oh four,

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Speaker 1: a brown sauce named Daddy's Favorite went into production for

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Speaker 1: a cheaper price.

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Speaker 2: I'm pretty sure that this one was not a rival,

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Speaker 2: that it was put out by the HP brand as

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Speaker 2: a lower cost alternative. Later they would expand the Daddy's

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Speaker 2: line to include a tomato ketchup.

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Speaker 1: During the food shortages of the world Wars, HP was

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Speaker 1: marketed as a way to give low quality meat and

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Speaker 1: left more flavor and In nineteen forty John Betchman, who

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Speaker 1: went on to become Poet Laureate of the UK from

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Speaker 1: nineteen seventy two to nineteen eighty four, wrote in his

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Speaker 1: poem Lake District, I pledge her a non alcoholic wine

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Speaker 1: and give the HP sauce another shake.

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Speaker 2: I went on a tangent about this one. Okay, I

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Speaker 2: want to give y'all the whole stanza. This is the

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Speaker 2: two stands of poem. This is the first stanza. I

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Speaker 2: passed the crew and I see the lake running with

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Speaker 2: light beyond the garden pine, that lake whose waters make

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Speaker 2: me dream her mind up to the top board mounting

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Speaker 2: for my sake, for me, She breathes for me, each

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Speaker 2: softened take for me, the plunge, the lake and limbs combine.

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Speaker 2: I pledge her in non alcoholic wine and give the

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Speaker 2: HP sauce another shake. So okay, very briefly, the Lake

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Speaker 2: District is this lovely area and national park in England,

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Speaker 2: partially known for attracting famous literary people. There was this

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Speaker 2: loose group of like mostly Romantic Movement poets who lived

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Speaker 2: and worked there in the early eighteen hundreds who came

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Speaker 2: to be known as the Lake Poets, including like Wordsworth

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Speaker 2: and Samuel Taylor Coleridge. So Betchman is invoking just a

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Speaker 2: lot in this small space working in the nineteen forties,

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Speaker 2: you know, talking about this kind of pastoral poetic thing,

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Speaker 2: but also HP sauce.

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Speaker 1: Yes, yeah, I was.

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Speaker 2: An English major. Can you tell?

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Speaker 1: HP did become a staple in UK households, in restaurants

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Speaker 1: like diners, and it gained a legion of fans. They

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Speaker 1: listed the two World Wars and started pumping out new flavors.

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Speaker 1: They purchased lean parents of Bushish sauce and rename themselves

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Speaker 1: HP Foods.

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Speaker 2: And sometime after the World Wars they did re illustrate

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Speaker 2: the label to put big ben in the foreground. Yeah.

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Speaker 1: Yes. In nineteen sixty seven they were purchased by Rural

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Speaker 1: Tobacco as the company was looking to expand into food.

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Speaker 1: I'm amazed when we do this research, how many times

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Speaker 1: companies are like, let's try expanding into this thing. That's

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Speaker 1: not our that's not our thing at all. Yep. Due

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Speaker 1: to Prime Minister Harold Wilson's affinity for the sauce, it

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Speaker 1: became known as Wilson's sauce. During the nineteen sixties and seventies.

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Speaker 1: His wife said he would quote drown everything in HP sauce.

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Speaker 1: Though this was apparently part of trying to create an

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Speaker 1: image of him as this like man of the people,

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Speaker 1: sort of like, oh he drinks beer too, yeah, American politics.

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Speaker 2: Yeah yeah. Not sure how accurate it was, but supposedly

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Speaker 2: he liked it.

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Speaker 1: Supposedly he liked it, and it was a big political

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Speaker 1: point where they were like, oh, he likes it. This

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Speaker 1: is fascinating, and this is a fun rabbit hole if

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Speaker 1: you're looking for one. Up until nineteen eighty four, the

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Speaker 1: bottles of HP had been adorned with French assertions about

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Speaker 1: the sauces quality. Some of them were like health related,

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Speaker 1: They were very intense. When the company dropped them, some

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Speaker 1: people were shook and they wrote in about how sad

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Speaker 1: they were to lose them. And there is a comedy

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Speaker 1: bit that was done just based on these French writings

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Speaker 1: that had been on the HP sauce bottles. So fascinated.

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Speaker 2: Yeah, yeah. Somehow after that, the French food mega company

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Speaker 2: Danin bought the brand in nineteen eighty eight for I

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Speaker 2: believe one hundred and ninety nine million pounds.

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Speaker 1: Who and then Hines acquired HP in two thousand and

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Speaker 1: five for eight hundred and fifty five million dollars. In

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Speaker 1: a controversial move, they relocated production of the sauce from

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Speaker 1: the UK to the Netherlands in two thousand and six.

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Speaker 1: People were so angry about it that there was a

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Speaker 1: short lived boycott of this company in the UK.

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Speaker 2: Yeah, yep, yeah, So Hines already had this plant in

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Speaker 2: the Netherlands. They were like, it'll be more efficient to

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Speaker 2: do it this way, but there was outrage. The Mirror

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Speaker 2: led an article about it with the line is nothing

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Speaker 2: sacred in this world? Daily Mail had a headline that

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Speaker 2: went the sauce of it HP is Wedding Britain for Holland.

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Speaker 1: And then came the theories did they change their recipe.

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Speaker 2: They had in twenty eleven, Hines reduced sodium levels in

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Speaker 2: the sauce to align with this new government regulation about

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Speaker 2: the amount of sodium you can have in a sauce.

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Speaker 2: They reduced the sodium by about a third, from about

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Speaker 2: two point one percent of the product by weight to

385
00:25:23,040 --> 00:25:28,200
Speaker 2: one point three percent, and people were mayd, mayd, I've

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Speaker 2: I've read a sort of unbalanced the flavors, which I'm sure,

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Speaker 2: I'm sure it tasted different. I don't know. Yeah, yeah. Meanwhile,

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Speaker 2: they Heines introduced the top down squeeze bottle in two

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Speaker 2: thousand and seven after success with Hines ketchup bottles in

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Speaker 2: that style, and I didn't I did not hear anyone

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Speaker 2: railing against that one. But if you remember any railing.

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Speaker 1: Let us know, please.

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Speaker 2: Uh. In further label news, in twenty nineteen, with Big

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Speaker 2: Ben undergoing repairs, HP's label included the scaffold in its

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Speaker 2: label illustration and that stayed on the label through the

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Speaker 2: end of construction. In twenty twenty two, and an excellent

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Speaker 2: magazine called Scaffold mag wrote about it extensively. I love that.

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Speaker 1: You too, Are you too? I? Lauren and I before

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Speaker 1: we started recording, we're discussing some outrage that comes after

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Speaker 1: big changes. Yeah, small changes.

401
00:26:31,080 --> 00:26:34,040
Speaker 2: Yeah, just fandom in general sort of, but yeah, but

402
00:26:34,520 --> 00:26:36,000
Speaker 2: certainly surrounding foods. Yeah.

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Speaker 1: Yeah, but it is interesting to me that not only

404
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Speaker 1: can there be oh you change the flavor, there's also

405
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Speaker 1: you changed the label. Oh yeah, we humans, we have allegiances.

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Speaker 1: Sometimes sometimes it's.

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00:26:54,080 --> 00:26:57,880
Speaker 2: Hard to it is it is, it truly is as

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Speaker 2: a person who gets viscerally upset every time Wikipedia changes.

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00:27:02,240 --> 00:27:06,080
Speaker 1: Its luck and then you get used to that look

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Speaker 1: and then they change it again.

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Speaker 2: Yes, yeah, Mine currently has a little sidebar where you

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Speaker 2: can change it for yourself, and so I've got it

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Speaker 2: how I like it.

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Speaker 1: But okay, yeah, not that I can't do that with

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Speaker 1: food products, So yeah, it's harder.

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Speaker 2: Not that I do all of my research. I don't

417
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Speaker 2: want you guys to think that I do all my

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00:27:30,800 --> 00:27:32,960
Speaker 2: reading on Wikipedia. But it is a very good way

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00:27:33,000 --> 00:27:36,000
Speaker 2: to like get a get a basic overview of a topic,

420
00:27:36,119 --> 00:27:39,200
Speaker 2: or to learn how to pronounce a poet's name from

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00:27:39,240 --> 00:27:41,480
Speaker 2: the eighteen hundreds that you've seen written and haven't really

422
00:27:41,520 --> 00:27:48,399
Speaker 2: talked about out loud that much like code isn't code Coleridge. Yeah,

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00:27:48,400 --> 00:27:54,840
Speaker 2: there you go. Yes, yes, get pronunciations for names like that.

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Speaker 1: Yeah, it's a good it's good, fat, it's good. It's

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00:27:59,240 --> 00:28:03,280
Speaker 1: a good resource. Yeah. Starter it started like, I hope

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00:28:03,320 --> 00:28:07,720
Speaker 1: I didn't miss something. Yeah, you use it to check

427
00:28:07,720 --> 00:28:09,040
Speaker 1: and maybe it's nothing.

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Speaker 2: I have enough point, you know.

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Speaker 1: Yeah, definitely, definitely, But yes, this was a really fascinating one.

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Speaker 1: It was again something I sort of suggested on a

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00:28:22,400 --> 00:28:25,920
Speaker 1: whim and turned out to be. I have a lot

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Speaker 1: of history behind it, so we would love to hear

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Speaker 1: from listeners if you have memories about it, if your

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Speaker 1: dad was super into it, or anyone in your life

435
00:28:38,800 --> 00:28:40,840
Speaker 1: was super into it, if you have your favorite uses

436
00:28:40,880 --> 00:28:46,160
Speaker 1: for it. Yes, And if you're mad about the move

437
00:28:46,280 --> 00:28:48,040
Speaker 1: and the teast.

438
00:28:47,840 --> 00:28:52,760
Speaker 2: And yeah, yeah, if you're if you're if you're mad

439
00:28:53,120 --> 00:28:55,719
Speaker 2: with a y like so mad that you're mad about

440
00:28:55,760 --> 00:28:58,360
Speaker 2: anything food related, we would love to hear about that.

441
00:28:59,560 --> 00:29:04,400
Speaker 1: You would probably enough or nice things too, either, we do.

442
00:29:04,720 --> 00:29:07,360
Speaker 1: The nice things are good as well. The nice things

443
00:29:07,400 --> 00:29:10,959
Speaker 1: are good as well. If you're mad, please keep it

444
00:29:11,040 --> 00:29:15,160
Speaker 1: nice as well. Yeah, but we do like hearing about

445
00:29:15,200 --> 00:29:18,880
Speaker 1: that would you like hearing about that. I think that's

446
00:29:19,000 --> 00:29:23,640
Speaker 1: what we have to say about HP for now. It is,

447
00:29:23,760 --> 00:29:24,120
Speaker 1: it is.

448
00:29:24,440 --> 00:29:27,400
Speaker 2: We do already have some listener mail for you, though,

449
00:29:27,400 --> 00:29:29,080
Speaker 2: and we are going to get into that as soon

450
00:29:29,120 --> 00:29:31,280
Speaker 2: as we get back from one more quick break for

451
00:29:31,320 --> 00:29:32,640
Speaker 2: a word from our sponsors.

452
00:29:42,240 --> 00:29:42,840
Speaker 1: And we're back.

453
00:29:42,880 --> 00:29:53,680
Speaker 3: Thank you, sponsors, Yes, thank you, and we're back with listeners.

454
00:29:56,360 --> 00:29:59,240
Speaker 1: The mysteries of how I had HP saus I never

455
00:29:59,440 --> 00:30:00,920
Speaker 1: tried it to my house.

456
00:30:01,520 --> 00:30:04,760
Speaker 2: You know, you know, some things are sacred, Some things

457
00:30:04,800 --> 00:30:05,400
Speaker 2: are sacred.

458
00:30:05,440 --> 00:30:12,520
Speaker 1: I also had kind of a strange beef is not

459
00:30:12,600 --> 00:30:14,800
Speaker 1: the right word, but I with my dad where he

460
00:30:14,840 --> 00:30:17,080
Speaker 1: would like foods and I would purposely not try them.

461
00:30:17,200 --> 00:30:20,520
Speaker 1: I don't remember that being the case in this instance,

462
00:30:20,680 --> 00:30:25,240
Speaker 1: but it's possible that it was. What a string? Again,

463
00:30:25,360 --> 00:30:26,720
Speaker 1: humans are so interesting?

464
00:30:27,480 --> 00:30:30,200
Speaker 2: Oh yeah, oh yeah, we're up to lots of stuff.

465
00:30:30,880 --> 00:30:31,680
Speaker 1: Oh you like that?

466
00:30:32,560 --> 00:30:33,080
Speaker 2: Not for me?

467
00:30:36,000 --> 00:30:36,160
Speaker 3: Not?

468
00:30:36,560 --> 00:30:37,280
Speaker 2: Have I tried it?

469
00:30:37,440 --> 00:30:45,720
Speaker 1: No, don't need to you like it. I'm out. So

470
00:30:47,600 --> 00:30:50,960
Speaker 1: we've got some fun listener mail here. Jack wrote, just

471
00:30:51,000 --> 00:30:53,360
Speaker 1: listen to your Pizza Hut episode, and I laughed out

472
00:30:53,400 --> 00:30:58,240
Speaker 1: loud several times. I especially appreciated the Pizza Wars Airships section.

473
00:30:59,040 --> 00:31:02,240
Speaker 1: I was laughing for a while during Lauren's description of

474
00:31:02,280 --> 00:31:05,040
Speaker 1: the crash, and it made me think, have you guys

475
00:31:05,080 --> 00:31:09,000
Speaker 1: ever had to mute yourself while recording because you're laughing

476
00:31:09,040 --> 00:31:13,320
Speaker 1: too hard? Thanks again for being one of the things

477
00:31:13,320 --> 00:31:16,160
Speaker 1: that always anchors me during the hard times. I hope

478
00:31:16,200 --> 00:31:18,720
Speaker 1: you both are doing well. Oh well, thank.

479
00:31:18,520 --> 00:31:23,920
Speaker 2: You, thank you. Yes, absolutely, we don't have a mute button.

480
00:31:24,040 --> 00:31:27,280
Speaker 2: A lot of like fancy studios will have a mute

481
00:31:27,280 --> 00:31:29,400
Speaker 2: button on their MIC that you can just sort of press,

482
00:31:29,440 --> 00:31:31,200
Speaker 2: like like a little pedal or a little hand button.

483
00:31:31,400 --> 00:31:34,200
Speaker 2: We don't have that. Or if you do, Annie, then

484
00:31:34,240 --> 00:31:37,680
Speaker 2: you're on a fancier setup than I am. But but

485
00:31:37,720 --> 00:31:40,880
Speaker 2: there are definitely times and you can probably if you

486
00:31:40,960 --> 00:31:44,280
Speaker 2: listen real close, like super producer Andrew is amazing, But

487
00:31:44,320 --> 00:31:46,720
Speaker 2: if you listen real close, you can probably hear in

488
00:31:46,760 --> 00:31:48,760
Speaker 2: the edit where it's usually me.

489
00:31:48,920 --> 00:31:50,040
Speaker 1: I usually crack up.

490
00:31:51,760 --> 00:31:53,640
Speaker 2: Very occasionally, I get Annie really good.

491
00:31:55,400 --> 00:31:57,400
Speaker 1: This episode was a good example.

492
00:31:58,600 --> 00:32:03,600
Speaker 2: But but yeah, or or like we'll just we'll like

493
00:32:03,960 --> 00:32:06,680
Speaker 2: clearly like like like make eye contact through our little

494
00:32:06,800 --> 00:32:10,240
Speaker 2: video screen and take a pause and crack up and

495
00:32:10,320 --> 00:32:12,760
Speaker 2: then come back and restart.

496
00:32:14,360 --> 00:32:18,480
Speaker 1: Yes, there there are definitely laughter breaks. I would say.

497
00:32:21,160 --> 00:32:24,760
Speaker 1: And there are times when if we were in a

498
00:32:25,720 --> 00:32:28,880
Speaker 1: just a conversation, not recording the podcast, I would laugh

499
00:32:28,920 --> 00:32:34,360
Speaker 1: out loud. Yeah sure, sure, but but you know, that

500
00:32:34,480 --> 00:32:36,400
Speaker 1: was one of the earliest complaints that really stuck with

501
00:32:36,440 --> 00:32:39,480
Speaker 1: me as somebody who told me, like, you laugh way

502
00:32:39,480 --> 00:32:42,880
Speaker 1: too much, and it's understandable, like you don't want the

503
00:32:42,920 --> 00:32:46,320
Speaker 1: whole thing to be laughter. Sure, I think some laughter

504
00:32:46,400 --> 00:32:51,160
Speaker 1: is really good. Oh yeah, but so it is a

505
00:32:51,240 --> 00:32:55,240
Speaker 1: thing that I'm usually this is not the time I

506
00:32:55,280 --> 00:32:58,840
Speaker 1: should be laughing, even though I think it's funny, right, right,

507
00:32:59,120 --> 00:33:03,040
Speaker 1: it's something so like the the Pizza Hut air war story,

508
00:33:03,120 --> 00:33:05,320
Speaker 1: Like I thought that was funny too, but I was

509
00:33:05,360 --> 00:33:07,440
Speaker 1: trying really hard not to laugh because what was really

510
00:33:07,440 --> 00:33:09,560
Speaker 1: funny about it was your delivery, and then it was

511
00:33:09,600 --> 00:33:16,720
Speaker 1: so serious. Right, So there are certain instances where even

512
00:33:16,720 --> 00:33:21,520
Speaker 1: though I would laugh if we were just talking because

513
00:33:21,600 --> 00:33:25,600
Speaker 1: we're recording, right, right, try not to. But that doesn't

514
00:33:25,640 --> 00:33:26,200
Speaker 1: always work.

515
00:33:26,320 --> 00:33:29,800
Speaker 2: A little bit more buttoned up sure, yeah, uh yeah,

516
00:33:29,960 --> 00:33:32,160
Speaker 2: same when when I was when I first started recording.

517
00:33:32,160 --> 00:33:34,240
Speaker 2: If any of y'all have been with me since the

518
00:33:34,400 --> 00:33:37,760
Speaker 2: tech stuff days, goodness, my gracious were all old Welcome

519
00:33:37,840 --> 00:33:41,000
Speaker 2: to being old. But uh, but yeah, that was a

520
00:33:41,000 --> 00:33:43,800
Speaker 2: complaint that I got a lot, because as a conversationalist,

521
00:33:43,840 --> 00:33:46,080
Speaker 2: I laugh a lot. I laugh for punctuation, I laugh

522
00:33:46,120 --> 00:33:48,920
Speaker 2: for like human connection. I genuinely think a lot of

523
00:33:48,920 --> 00:33:51,400
Speaker 2: things are funny. And I also, if y'all haven't noticed,

524
00:33:51,440 --> 00:33:53,160
Speaker 2: have like a very distinctive laugh. And I think that

525
00:33:53,200 --> 00:33:55,560
Speaker 2: the combination of those two things, along with not having

526
00:33:55,840 --> 00:33:59,560
Speaker 2: a stage presence yet, made it probably a little obnoxious

527
00:33:59,600 --> 00:34:02,600
Speaker 2: to listen to. And people were also very impolite about

528
00:34:02,600 --> 00:34:07,680
Speaker 2: saying that. So so it's something that I really watched

529
00:34:07,680 --> 00:34:10,160
Speaker 2: myself on and the fact that I do laugh so

530
00:34:10,280 --> 00:34:13,280
Speaker 2: much on this show means that I'm either slowly going

531
00:34:13,920 --> 00:34:19,120
Speaker 2: more crazy or that I'm comfortable with all y'all. I

532
00:34:19,160 --> 00:34:20,680
Speaker 2: hope it. So just let me know just a little,

533
00:34:20,719 --> 00:34:22,680
Speaker 2: just a little both, just a little little first one

534
00:34:22,719 --> 00:34:25,680
Speaker 2: for spice, you know, yes, for seasoning, just put it

535
00:34:25,719 --> 00:34:26,840
Speaker 2: on there like HP sauce.

536
00:34:27,920 --> 00:34:28,160
Speaker 1: Yes.

537
00:34:32,360 --> 00:34:35,600
Speaker 2: But yeah, but that being said, yeah, I genuinely I

538
00:34:35,680 --> 00:34:36,919
Speaker 2: hope that you're doing well too.

539
00:34:38,520 --> 00:34:44,319
Speaker 1: Yeah, thank you for the email, because we do. We

540
00:34:44,440 --> 00:34:47,000
Speaker 1: enjoyed those things as well, and we enjoy a good laugh.

541
00:34:47,080 --> 00:34:50,400
Speaker 1: So nice hearing from someone who.

542
00:34:52,760 --> 00:34:59,240
Speaker 2: Yes, Christine wrote I've been composing a long email covering

543
00:34:59,239 --> 00:35:03,080
Speaker 2: topics such as further adventures with Easter breads, goats, carrot pudding,

544
00:35:03,120 --> 00:35:07,880
Speaker 2: and mountain dew. Apparently suckers you like long emails. However,

545
00:35:07,960 --> 00:35:10,319
Speaker 2: I've been compelled to write, overcome by a wave of

546
00:35:10,320 --> 00:35:14,600
Speaker 2: nostalgia by the Pizza Hut episode. Pizza Hut was a

547
00:35:14,600 --> 00:35:17,600
Speaker 2: special occasion restaurant for Australians in the nineteen seventies and

548
00:35:17,680 --> 00:35:20,680
Speaker 2: nineteen eighties. There weren't many others sit down options then.

549
00:35:21,160 --> 00:35:23,360
Speaker 2: I don't remember the pizza, but I do remember several

550
00:35:23,400 --> 00:35:26,600
Speaker 2: birthdays there, the red and white table claws, and the ads.

551
00:35:27,120 --> 00:35:30,520
Speaker 2: Oh the ads. My brain is crammed with food ads

552
00:35:30,520 --> 00:35:32,960
Speaker 2: from childhood, which is probably why I have trouble remembering

553
00:35:33,000 --> 00:35:36,440
Speaker 2: stuff like washing the clothes. A Pizza Hut in Australia

554
00:35:36,520 --> 00:35:39,720
Speaker 2: is a sad memory. It's still around, but Domino's definitely

555
00:35:39,760 --> 00:35:42,879
Speaker 2: won the pizza war here in Australia. Along the way

556
00:35:42,960 --> 00:35:47,080
Speaker 2: the pizza Wars claimed a local national pizza chain, Eagle Boys, Australia,

557
00:35:47,160 --> 00:35:50,280
Speaker 2: just wasn't big enough to support three chains offering crap pizza.

558
00:35:51,760 --> 00:35:54,200
Speaker 2: When I asked my friends about it, they all had

559
00:35:54,200 --> 00:35:57,360
Speaker 2: similar memories to me. Couldn't really remember the pizza, but

560
00:35:57,400 --> 00:36:01,200
Speaker 2: could remember several birthday parties and the decor. I also

561
00:36:01,320 --> 00:36:05,000
Speaker 2: asked the Australian nostalgia sub on Reddit, and there we

562
00:36:05,080 --> 00:36:08,080
Speaker 2: concluded the introduction of the all you can eat buffets

563
00:36:08,440 --> 00:36:12,320
Speaker 2: and the pasta offerings were what really doomed Pizza Hut.

564
00:36:12,680 --> 00:36:15,879
Speaker 2: Both pizza and pasta are best eaten fresh, not after

565
00:36:15,960 --> 00:36:19,279
Speaker 2: sitting in a bond marie for a while. One contributor

566
00:36:19,320 --> 00:36:21,960
Speaker 2: who worked at Pizza Hut for years stated they used

567
00:36:22,000 --> 00:36:24,800
Speaker 2: to make everything in house, from the dough to the sauces,

568
00:36:24,880 --> 00:36:27,239
Speaker 2: and all the toppings were freshly prepared during the day.

569
00:36:27,840 --> 00:36:30,680
Speaker 2: Around the time the buffets were introduced, everything changed to

570
00:36:30,760 --> 00:36:34,120
Speaker 2: mass produced and ingredients brought in frozen. That was when

571
00:36:34,160 --> 00:36:36,920
Speaker 2: this contributor quit and opened their own pizzeria, which is

572
00:36:36,960 --> 00:36:39,839
Speaker 2: apparently still going strong thirty years later. They didn't say

573
00:36:39,840 --> 00:36:43,880
Speaker 2: where it was I should ask. Still, the pizza wars

574
00:36:43,960 --> 00:36:47,000
Speaker 2: did lead to the rise of independent pizzerias which still

575
00:36:47,040 --> 00:36:51,800
Speaker 2: offered a sit down quality pizza experience rather than overpriced yuck.

576
00:36:52,440 --> 00:36:55,480
Speaker 2: There's even a few regional and national chains. Perhaps if

577
00:36:55,520 --> 00:36:58,080
Speaker 2: Pizza Hut had concentrated on the things that made their

578
00:36:58,080 --> 00:37:00,640
Speaker 2: brand great to begin with. They would still be a powerhouse.

579
00:37:01,239 --> 00:37:02,759
Speaker 2: I don't know if they'll be able to surf the

580
00:37:02,800 --> 00:37:06,840
Speaker 2: nostalgia wave here. Most of the iconic redroof locations are gone,

581
00:37:06,920 --> 00:37:10,440
Speaker 2: with remaining locations in shopping strips catering to takeaway and

582
00:37:10,440 --> 00:37:15,160
Speaker 2: delivery not really conducive to an enjoyable dining experience. I

583
00:37:15,239 --> 00:37:18,440
Speaker 2: remember the introduction of the stuffed crust pizza with an

584
00:37:18,440 --> 00:37:22,799
Speaker 2: ad featuring uh Linda Evangelista and Cindy Crawford a show

585
00:37:22,880 --> 00:37:25,000
Speaker 2: in my age here they were supermodels in the eighties

586
00:37:25,000 --> 00:37:28,759
Speaker 2: and nineties For younger listeners. The unique product that I

587
00:37:28,800 --> 00:37:33,439
Speaker 2: remember the most though, was the Kalisa Sure, a cross

588
00:37:33,520 --> 00:37:37,120
Speaker 2: between a cal zone and a pizza. The ad campaign

589
00:37:37,160 --> 00:37:40,279
Speaker 2: here focused on the idea that the Kalisa would be

590
00:37:40,360 --> 00:37:44,960
Speaker 2: so popular people would think the restaurants were called Kaliza Hut,

591
00:37:45,200 --> 00:37:50,160
Speaker 2: not Pizza Hut. Clearly that campaign was a success, seeing

592
00:37:50,200 --> 00:37:53,680
Speaker 2: as I can still remember it forty years later. I

593
00:37:53,760 --> 00:37:57,000
Speaker 2: still remember the jingle when the pan pizzas were introduced

594
00:37:57,040 --> 00:37:59,840
Speaker 2: as well. No wonder I can't always remember where I

595
00:38:00,320 --> 00:38:04,120
Speaker 2: the car. Well, this turned out to be longer than expected.

596
00:38:04,440 --> 00:38:07,440
Speaker 2: I do have to end though by being horrified that

597
00:38:07,520 --> 00:38:11,799
Speaker 2: Annie couldn't remember the Transformers had the all Spark. If

598
00:38:11,800 --> 00:38:14,680
Speaker 2: I'd been there, I would have made you write Transformers

599
00:38:14,719 --> 00:38:18,440
Speaker 2: had the all Spark five hundred times all Life. Indeed,

600
00:38:19,120 --> 00:38:22,879
Speaker 2: next thing you'll be telling me Megaton always transformed into

601
00:38:22,920 --> 00:38:23,800
Speaker 2: a fighter jet.

602
00:38:26,200 --> 00:38:29,560
Speaker 1: Oh oh no. Well, there's a lot to unpack here,

603
00:38:29,680 --> 00:38:33,160
Speaker 1: but let me start with an apology shots fired. Oh

604
00:38:33,560 --> 00:38:38,640
Speaker 1: I'm so sorry my nerd card is getting pulled. So

605
00:38:39,239 --> 00:38:43,120
Speaker 1: Lauren is the one who caught this mistake. I'm glad

606
00:38:43,160 --> 00:38:44,760
Speaker 1: that you did in post. Yeah.

607
00:38:44,840 --> 00:38:47,120
Speaker 2: Yeah, we were queueing the episode and I was like, oh.

608
00:38:47,000 --> 00:38:49,880
Speaker 1: No, yeah yeah. So when we were listening to it

609
00:38:49,920 --> 00:38:52,560
Speaker 1: after we already recorded it, Lauren was like, oh gosh,

610
00:38:52,560 --> 00:38:56,319
Speaker 1: this is an error that you've made and put in

611
00:38:56,440 --> 00:39:04,279
Speaker 1: the description. Okay, So Annie is confusing an item a

612
00:39:04,400 --> 00:39:08,319
Speaker 1: very important thing in our Dungeons and Dragons campaign, the

613
00:39:08,480 --> 00:39:14,520
Speaker 1: all Life, with something in Transformers, the all Spark, which

614
00:39:14,560 --> 00:39:17,440
Speaker 1: is what happened. And I even joked in an episode

615
00:39:17,440 --> 00:39:20,120
Speaker 1: that I have too many NERD references now that I

616
00:39:20,200 --> 00:39:22,400
Speaker 1: can't keep them straight, so I feel like I'm just

617
00:39:22,480 --> 00:39:31,280
Speaker 1: being on brand. But also, yeah, I, to be honest,

618
00:39:31,560 --> 00:39:34,799
Speaker 1: have only seen the first Transformers movie and wrote the

619
00:39:34,920 --> 00:39:38,200
Speaker 1: ride you can yell at me more. I will take it.

620
00:39:38,200 --> 00:39:46,600
Speaker 1: It's fine, but I appreciate the enthusiasm, the correction. I

621
00:39:46,680 --> 00:39:50,839
Speaker 1: take it to heart. Yeah, and I hope I never

622
00:39:50,960 --> 00:39:52,440
Speaker 1: make such a mistake again.

623
00:39:54,320 --> 00:39:56,680
Speaker 2: I mean, everyone including Megaton, is counting on you.

624
00:39:56,920 --> 00:40:07,240
Speaker 1: So I, oh no, not Megaton. I can't handle the pressure.

625
00:40:10,120 --> 00:40:13,319
Speaker 1: I guess you won't be a fighter jet, but I

626
00:40:13,360 --> 00:40:13,759
Speaker 1: don't know.

627
00:40:16,320 --> 00:40:22,000
Speaker 2: Wow, Okay, I can hear the emails being typed.

628
00:40:22,440 --> 00:40:26,840
Speaker 1: Yes, this escape from this particular part of the conversation

629
00:40:26,960 --> 00:40:27,799
Speaker 1: before it gets worse.

630
00:40:28,960 --> 00:40:29,200
Speaker 3: Yes.

631
00:40:29,560 --> 00:40:37,160
Speaker 2: Yes, what lovely and detailed visions of Pizza Hut you

632
00:40:37,160 --> 00:40:38,080
Speaker 2: have brought back to us.

633
00:40:38,200 --> 00:40:42,960
Speaker 1: Goodness. Yeah, this was really fascinating to see how the

634
00:40:43,360 --> 00:40:50,480
Speaker 1: Pizza Wars played out in Australia and just hearing the

635
00:40:50,800 --> 00:40:58,160
Speaker 1: nostalgia that I mentioned that you experienced as well in Australia.

636
00:40:59,760 --> 00:41:02,880
Speaker 1: Some thing about it is just a very nostalgic restaurant.

637
00:41:02,880 --> 00:41:05,480
Speaker 1: And these ads you're talking about like they stick with you.

638
00:41:05,520 --> 00:41:10,600
Speaker 1: There's something about their ad campaigns that were so successful.

639
00:41:11,760 --> 00:41:15,239
Speaker 1: The comparison to Dominoes, which we talked a lot about.

640
00:41:16,800 --> 00:41:18,640
Speaker 2: And the fact that it was all kind of crap,

641
00:41:19,760 --> 00:41:22,520
Speaker 2: like yeah, and perhaps even as a child you knew.

642
00:41:22,360 --> 00:41:28,960
Speaker 1: That, yes, yes, But it's also interesting to me that

643
00:41:29,040 --> 00:41:34,560
Speaker 1: you saw this like rise of independent pizza places after this.

644
00:41:35,719 --> 00:41:39,280
Speaker 1: And I will say this was in my limited experience

645
00:41:39,320 --> 00:41:43,120
Speaker 1: when I was in Australia, a lot of the topics

646
00:41:43,160 --> 00:41:46,480
Speaker 1: at places I went to were better than the tops

647
00:41:46,480 --> 00:41:51,279
Speaker 1: Oh really the United States. Now that being said, it's

648
00:41:51,400 --> 00:41:56,000
Speaker 1: very specific. I think to where I was in the

649
00:41:56,120 --> 00:41:59,239
Speaker 1: US getting those toppings. I don't think that's the case

650
00:41:59,280 --> 00:42:01,640
Speaker 1: for the entire US, but where I was in the

651
00:42:01,760 --> 00:42:04,880
Speaker 1: US getting those toppings versus where I was in Australia

652
00:42:05,000 --> 00:42:07,960
Speaker 1: getting the toppings that this is way better than well,

653
00:42:08,040 --> 00:42:11,040
Speaker 1: we have in the US. But like I said, that's

654
00:42:11,719 --> 00:42:13,040
Speaker 1: very anecdotal specific.

655
00:42:13,320 --> 00:42:17,440
Speaker 2: Yeah, yeah, I'd have to look into it. Sure, Yeah,

656
00:42:17,719 --> 00:42:20,360
Speaker 2: I'm sure that there was a lot of we didn't

657
00:42:20,800 --> 00:42:22,799
Speaker 2: or I didn't. I don't think either of us ran

658
00:42:22,840 --> 00:42:26,840
Speaker 2: across much information about the kind of back of house

659
00:42:26,840 --> 00:42:30,120
Speaker 2: stuff that you're talking about here with or that the

660
00:42:30,800 --> 00:42:34,319
Speaker 2: human from Reddit had mentioned about working there and when

661
00:42:34,360 --> 00:42:38,120
Speaker 2: they started mass producing and bringing in frozen ingredients. But

662
00:42:38,200 --> 00:42:40,200
Speaker 2: I know that a lot of that was in general

663
00:42:40,320 --> 00:42:45,120
Speaker 2: going on in restaurant kitchens, especially chain restaurant kitchens in

664
00:42:45,320 --> 00:42:49,960
Speaker 2: like the mid to late nineties through the early twenty

665
00:42:50,000 --> 00:42:53,200
Speaker 2: teens as a big wave, and so I'm sure that

666
00:42:53,320 --> 00:42:56,160
Speaker 2: similar things were going on here in the US, and

667
00:42:57,120 --> 00:43:01,080
Speaker 2: all of that is super fascinating and I would love

668
00:43:01,160 --> 00:43:03,600
Speaker 2: to in a kind of kind of dry, corporate sort

669
00:43:03,640 --> 00:43:05,640
Speaker 2: of way, and I would love to get into it sometimes.

670
00:43:07,000 --> 00:43:11,560
Speaker 1: Yeah. Well, as we mentioned in that Pizzahead episode, it

671
00:43:11,719 --> 00:43:15,960
Speaker 1: gave us a lot of future topics. Oh yeah, so

672
00:43:17,280 --> 00:43:21,680
Speaker 1: oh yeah, returning to those sometimes.

673
00:43:21,120 --> 00:43:26,719
Speaker 2: Yes and that Pizza Hut, Stuffed Crest, Yes and other

674
00:43:26,760 --> 00:43:29,520
Speaker 2: Shenanigans episode is for share coming.

675
00:43:30,520 --> 00:43:34,760
Speaker 1: Yes and listeners in lieu of that, if you would

676
00:43:34,800 --> 00:43:38,040
Speaker 1: like to contribute ahead of time from especially if you're

677
00:43:38,080 --> 00:43:42,160
Speaker 1: not if you're outside of the United States and you

678
00:43:42,320 --> 00:43:46,120
Speaker 1: know what the stuffed cross situation is where you are,

679
00:43:47,000 --> 00:43:51,680
Speaker 1: please let us know because it's really really interesting and

680
00:43:52,320 --> 00:43:53,759
Speaker 1: I'm very excited to do it.

681
00:43:53,880 --> 00:43:56,880
Speaker 2: It's so weird, so fabulously weird.

682
00:43:57,800 --> 00:44:03,040
Speaker 1: So good, so good. But in the meantime, thank you

683
00:44:03,320 --> 00:44:05,520
Speaker 1: to both of these listeners for writing in. If you

684
00:44:05,560 --> 00:44:07,800
Speaker 1: would like to write to us, you can. Our email

685
00:44:07,920 --> 00:44:09,760
Speaker 1: is Hello at saverpod dot com.

686
00:44:09,800 --> 00:44:12,120
Speaker 2: You can also find us on social media. We are

687
00:44:12,200 --> 00:44:15,600
Speaker 2: on Twitter, Facebook and Instagram at saver pod and we

688
00:44:15,680 --> 00:44:18,759
Speaker 2: do hope to hear from you. Save is production of iHeartRadio.

689
00:44:18,920 --> 00:44:21,200
Speaker 2: For more podcasts my heart Radio, you can visit the

690
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Speaker 2: iHeartRadio app, Apple Podcasts, or wherever you listen to your

691
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Speaker 2: favorite shows. You can also find us on social media.

692
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Speaker 2: We are on Twitter, Facebook and Instagram at saver pod

693
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694
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Speaker 2: production of iHeartRadio. For more podcasts from my heart Radio,

695
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Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

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Speaker 2: you listen to your favorite shows. Thanks as always to

697
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Speaker 2: our superproducers Dylan Fagan and Andrew Howard. Thanks to you

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Speaker 2: for listening, and we hope that lots more good things

699
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Speaker 2: are coming your way