1 00:00:00,240 --> 00:00:27,600 Speaker 1: Ridiculous History is a production of iHeartRadio. Welcome back to 2 00:00:27,640 --> 00:00:30,880 Speaker 1: the show, Ridiculous Historians. Thank you, as always so much 3 00:00:30,920 --> 00:00:33,239 Speaker 1: for tuning in. Let's hear it from one of our 4 00:00:33,280 --> 00:00:38,479 Speaker 1: favorite audio chefs, mister Max Williams. 5 00:00:38,640 --> 00:00:39,680 Speaker 2: Early on my woohoo. 6 00:00:40,200 --> 00:00:42,479 Speaker 3: You never early, It's never. It's never too early or 7 00:00:42,520 --> 00:00:45,200 Speaker 3: too late for a woohoo. It's always precisely on time. 8 00:00:45,320 --> 00:00:50,160 Speaker 3: Like a wizard who a lord of the Max don't 9 00:00:50,200 --> 00:00:51,760 Speaker 3: mess with the balance of the universe. 10 00:00:52,720 --> 00:00:55,200 Speaker 2: Question that all I do is mess with the balance 11 00:00:55,200 --> 00:00:55,920 Speaker 2: of the universe. 12 00:00:56,360 --> 00:00:59,280 Speaker 1: This reminds me of This reminds me of a recent 13 00:00:59,320 --> 00:01:02,360 Speaker 1: episode where I like, hey, you guys are stepping on 14 00:01:02,400 --> 00:01:04,959 Speaker 1: the intro. But I love the I love the energy. 15 00:01:05,080 --> 00:01:10,800 Speaker 1: Also love hanging out with the Ridiculous Historian crew. That's 16 00:01:10,840 --> 00:01:13,880 Speaker 1: mister Noel Brown, the man the myth legend right there. 17 00:01:14,080 --> 00:01:19,039 Speaker 1: Basta for pasta and I have been bullied. I've got 18 00:01:19,040 --> 00:01:21,160 Speaker 1: a I've got a dumb joke for you guys that 19 00:01:21,319 --> 00:01:24,920 Speaker 1: I actually got a little bit roasted for on Twitter. 20 00:01:25,000 --> 00:01:25,679 Speaker 1: Do you want to hear it? 21 00:01:26,000 --> 00:01:28,280 Speaker 4: Yeah? Okay, well ratio. 22 00:01:30,760 --> 00:01:33,360 Speaker 5: Yeah. It's when people making fun of you get more 23 00:01:33,520 --> 00:01:35,679 Speaker 5: likes than things. 24 00:01:34,720 --> 00:01:37,040 Speaker 3: Like that's not the good, but it also it does 25 00:01:37,120 --> 00:01:38,399 Speaker 3: imply a certain amount of power. 26 00:01:38,520 --> 00:01:39,199 Speaker 4: You please beg. 27 00:01:39,319 --> 00:01:43,360 Speaker 1: Racia groans for saying, uh, hey, every for a moment 28 00:01:43,360 --> 00:01:47,120 Speaker 1: of truth and accountability. I said, hey everyone, I've been 29 00:01:47,240 --> 00:01:49,840 Speaker 1: doing this thing. Is during the pandemic. I think I've 30 00:01:49,880 --> 00:01:53,600 Speaker 1: been doing this thing where I'm just going through all 31 00:01:53,680 --> 00:01:57,080 Speaker 1: my old noodles and putting whatever I have in them. 32 00:01:57,560 --> 00:01:57,800 Speaker 4: Uh. 33 00:01:57,840 --> 00:02:00,800 Speaker 1: And I'm not sure if that makes me a good chef. 34 00:02:01,120 --> 00:02:03,800 Speaker 1: Maybe I have in pasta syndrome. 35 00:02:05,600 --> 00:02:08,160 Speaker 3: Oh yeah, that's it's it's it's a it's a twist 36 00:02:08,240 --> 00:02:09,559 Speaker 3: on an old trustee. 37 00:02:09,840 --> 00:02:12,959 Speaker 5: Yeah, it's good now that joke. Drum dot Wave have 38 00:02:13,080 --> 00:02:14,079 Speaker 5: got some youth threat there. 39 00:02:14,320 --> 00:02:14,519 Speaker 1: Yeah. 40 00:02:14,520 --> 00:02:16,600 Speaker 3: It's funny how sometimes people will just text you and 41 00:02:16,680 --> 00:02:19,880 Speaker 3: say the name of a popular gift dot gift. You know, 42 00:02:20,040 --> 00:02:21,760 Speaker 3: you can just say the name of the sound cu 43 00:02:21,919 --> 00:02:25,400 Speaker 3: instead of actually putting it in. Quick question, you guys, 44 00:02:25,440 --> 00:02:29,760 Speaker 3: how do you feel about mixing pastas? It seems borderline sacrilege, 45 00:02:29,800 --> 00:02:32,000 Speaker 3: doesn't it. But it's all the same stuff, it's just 46 00:02:32,040 --> 00:02:32,800 Speaker 3: different shapes. 47 00:02:33,280 --> 00:02:35,440 Speaker 1: I'm okay with it. But I'm what they would call 48 00:02:35,560 --> 00:02:37,520 Speaker 1: philosophically optimistic nihilist. 49 00:02:37,760 --> 00:02:38,080 Speaker 4: Here you go. 50 00:02:38,400 --> 00:02:41,760 Speaker 2: I mean I'm I'm down with being sacrilege and most things. 51 00:02:42,520 --> 00:02:45,760 Speaker 4: Okay, what about what I would? 52 00:02:45,760 --> 00:02:49,120 Speaker 3: I would avoid it typically, But to your point, Ben, 53 00:02:49,160 --> 00:02:52,480 Speaker 3: there is it comes a time in every home chef's 54 00:02:52,520 --> 00:02:54,720 Speaker 3: life where you have a little bit of a couple 55 00:02:54,800 --> 00:02:57,760 Speaker 3: of different pastas and the bottom of the bag, and 56 00:02:57,840 --> 00:03:00,040 Speaker 3: what are you gonna do? Just like have fi, I 57 00:03:00,120 --> 00:03:03,240 Speaker 3: have noodles, you gotta just combine those suckers and make 58 00:03:03,280 --> 00:03:04,600 Speaker 3: a salad, a pasta salad. 59 00:03:04,639 --> 00:03:05,440 Speaker 4: Well, now you know what I mean. 60 00:03:05,680 --> 00:03:08,560 Speaker 1: And some of the shapes are similar right or close enough. 61 00:03:08,600 --> 00:03:12,320 Speaker 1: They're kissing cousins where you could say, hey, is it 62 00:03:12,360 --> 00:03:14,280 Speaker 1: that we're gonna get in trouble for this one? Is 63 00:03:14,320 --> 00:03:19,400 Speaker 1: it that terrible for me to have some elbow macaroni 64 00:03:19,720 --> 00:03:23,840 Speaker 1: and some maybe bow tie or some rigatoni? 65 00:03:23,960 --> 00:03:26,920 Speaker 4: Or it's like a pasta trail mix kind of situation. 66 00:03:27,240 --> 00:03:30,320 Speaker 3: Although I would perhaps turn my nose up ever so 67 00:03:30,440 --> 00:03:35,120 Speaker 3: slightly and mixing long noodle type pastas with small bite 68 00:03:35,200 --> 00:03:36,800 Speaker 3: sized pasta, that's just seems like it. 69 00:03:36,760 --> 00:03:38,640 Speaker 4: Would open up a black hole in time space. 70 00:03:38,680 --> 00:03:40,680 Speaker 5: That seems gonna be just really messy. And to know 71 00:03:40,880 --> 00:03:43,080 Speaker 5: your point about you got to use the pasta. To 72 00:03:43,200 --> 00:03:45,360 Speaker 5: quote Ben who likes to quote Checkers. 73 00:03:45,560 --> 00:03:47,800 Speaker 1: You gotta eat you son of a gun. 74 00:03:48,600 --> 00:03:49,160 Speaker 4: That's back. 75 00:03:58,240 --> 00:04:01,160 Speaker 3: But Ben, you have been fascinating with this pasta thing 76 00:04:01,520 --> 00:04:03,600 Speaker 3: for a hot minute, now, to the point where you 77 00:04:03,680 --> 00:04:05,880 Speaker 3: invited us all out on a field trip that sadly 78 00:04:05,920 --> 00:04:09,120 Speaker 3: didn't happen to an exhibit on pasta and one of 79 00:04:09,120 --> 00:04:11,040 Speaker 3: our fair museums here in Lanta. We talked about it, 80 00:04:11,040 --> 00:04:13,680 Speaker 3: I believe on the last episode of Ridiculous History. 81 00:04:13,720 --> 00:04:17,040 Speaker 4: The Moda, right, is the name of the museum. 82 00:04:17,040 --> 00:04:22,200 Speaker 1: The Museum of Design in Atlantantah. Yeah, so Museum of 83 00:04:22,240 --> 00:04:27,520 Speaker 1: Design Atlanta. They had this. They had this exhibit about 84 00:04:27,920 --> 00:04:31,640 Speaker 1: not the history of pasta, which, as we'll see, is 85 00:04:32,000 --> 00:04:34,200 Speaker 1: a little bit of a bag of Badger's or a 86 00:04:34,200 --> 00:04:35,880 Speaker 1: bowl of Messi spaghetti. 87 00:04:35,640 --> 00:04:37,040 Speaker 4: Murky like pasta water. 88 00:04:37,040 --> 00:04:39,720 Speaker 1: There it is perfect. Yes, this is why we hang 89 00:04:39,760 --> 00:04:45,200 Speaker 1: out man. The exhibit was entirely about the history of 90 00:04:45,360 --> 00:04:49,479 Speaker 1: pasta design. That was That was it, which is sort 91 00:04:49,520 --> 00:04:54,479 Speaker 1: of like going to an exhibit about the history of 92 00:04:55,160 --> 00:04:59,960 Speaker 1: tarot card printing see specifications. 93 00:05:00,080 --> 00:05:01,640 Speaker 3: I have to ask, though, I mean, there are like 94 00:05:01,839 --> 00:05:06,520 Speaker 3: branded pasta designs that fall well outside of the cannon 95 00:05:06,880 --> 00:05:10,160 Speaker 3: of you know, historical pasta shapes. I think we all 96 00:05:10,200 --> 00:05:13,200 Speaker 3: are looking at like Kraft macaroni and cheese, for example, 97 00:05:13,480 --> 00:05:16,839 Speaker 3: the weird little amorphous noodle shapes that they claim are 98 00:05:16,960 --> 00:05:17,799 Speaker 3: ninja turtles. 99 00:05:18,000 --> 00:05:19,880 Speaker 4: I don't see it. Do you see it? 100 00:05:20,480 --> 00:05:25,120 Speaker 1: I I welcome people's creativity. 101 00:05:25,200 --> 00:05:27,279 Speaker 4: If that was a ninja turtle, it would be saying 102 00:05:27,480 --> 00:05:27,960 Speaker 4: kill me. 103 00:05:28,640 --> 00:05:32,440 Speaker 1: You know, I don't think it's a top tier don't 104 00:05:32,880 --> 00:05:34,440 Speaker 1: teenage turtle. 105 00:05:34,480 --> 00:05:36,599 Speaker 3: It's the same with cereal shapes. I just I never 106 00:05:36,640 --> 00:05:39,840 Speaker 3: see it, but it's fun to you know, imagine if. 107 00:05:39,800 --> 00:05:43,120 Speaker 1: If it is indeed a ninja turtle, those shapes, then 108 00:05:43,160 --> 00:05:46,440 Speaker 1: they are the Picasso of the ninja turtles. 109 00:05:46,480 --> 00:05:48,440 Speaker 3: A lot of Pikasso figures. I feel like, if they 110 00:05:48,440 --> 00:05:53,440 Speaker 3: were alive, would be saying kill. But we love fasta. 111 00:05:53,520 --> 00:05:56,320 Speaker 3: It's amazing. We gotta we gotta start this way. So 112 00:05:56,360 --> 00:05:58,440 Speaker 3: first off, folks, we're figuring out whether or not the 113 00:05:58,520 --> 00:06:01,520 Speaker 3: murky origins of pasta the It's gonna be a one 114 00:06:01,560 --> 00:06:05,200 Speaker 3: part episode or two part episode. We love food history, 115 00:06:05,400 --> 00:06:08,760 Speaker 3: So do you Nola? I must ask, and I know 116 00:06:08,880 --> 00:06:11,960 Speaker 3: this can be a difficult question. No gotcha journalism here. 117 00:06:13,600 --> 00:06:18,000 Speaker 3: If you had to choose a favorite pasta shape, what 118 00:06:18,120 --> 00:06:18,720 Speaker 3: would it be? 119 00:06:18,880 --> 00:06:22,719 Speaker 4: It's a real Sophie's choice here, right posing. Ben. 120 00:06:23,040 --> 00:06:28,159 Speaker 3: You know, I'll tell you I really like tagli oh, 121 00:06:28,240 --> 00:06:32,279 Speaker 3: the kind of long flat fat boys, you know. But 122 00:06:32,320 --> 00:06:36,560 Speaker 3: I also really like Asian I think it's northern Chinese 123 00:06:36,640 --> 00:06:41,120 Speaker 3: cuisine that does the like never ending, unbroken giant flat 124 00:06:41,200 --> 00:06:41,880 Speaker 3: fat noodle. 125 00:06:42,200 --> 00:06:43,159 Speaker 4: I really like that. 126 00:06:43,400 --> 00:06:46,680 Speaker 3: Yeah, the hand pulled the knife cut is also good. 127 00:06:46,960 --> 00:06:49,320 Speaker 3: If you've ever been to a place here in Atlanta 128 00:06:49,480 --> 00:06:54,440 Speaker 3: called Landsu Ramen, there's a window into the kitchen where 129 00:06:54,480 --> 00:06:58,440 Speaker 3: you can see these wizards stretching this dough and like 130 00:06:58,480 --> 00:07:01,440 Speaker 3: stretching between their fingers and magically pulling these noodles. And 131 00:07:01,480 --> 00:07:04,920 Speaker 3: every time they spread their hands apart accordion style, another. 132 00:07:04,600 --> 00:07:07,080 Speaker 4: Set of noodles forms. It's really really cool. But so 133 00:07:07,160 --> 00:07:07,839 Speaker 4: Ta Telly. 134 00:07:08,120 --> 00:07:11,560 Speaker 3: I really like those Asian flat never ending noodles. And 135 00:07:11,600 --> 00:07:14,840 Speaker 3: I really like bucatini because of the grippiness of it, 136 00:07:14,960 --> 00:07:16,960 Speaker 3: which we're gonna get into as well in terms of 137 00:07:17,120 --> 00:07:22,520 Speaker 3: the utility of pasta shapes. How about you, Ben oh Man. Well, 138 00:07:22,760 --> 00:07:25,640 Speaker 3: like picking a favorite child, isn't it We. 139 00:07:25,480 --> 00:07:31,320 Speaker 1: Talk about this soft air a disturbingly a frequent amount 140 00:07:31,400 --> 00:07:35,840 Speaker 1: of times. It's it's funny, folks, when you if you 141 00:07:36,000 --> 00:07:41,600 Speaker 1: heard nol Max and myself talking and just shooting the breeze, 142 00:07:41,760 --> 00:07:45,320 Speaker 1: you would be surprised by how passionate we are about 143 00:07:45,480 --> 00:07:48,480 Speaker 1: very specific things. And for a while now I've been 144 00:07:48,520 --> 00:07:53,920 Speaker 1: on record being a little bit militant about Bukatini. How However, 145 00:07:54,440 --> 00:07:56,400 Speaker 1: I mean, it's all the surface area, right, and it's 146 00:07:56,440 --> 00:07:58,560 Speaker 1: all the sauce for me, I'm a sauce boy. But 147 00:07:58,680 --> 00:08:04,640 Speaker 1: the said thank you, But the I would also I 148 00:08:04,680 --> 00:08:06,840 Speaker 1: would also have a tough time. I love you did 149 00:08:06,920 --> 00:08:10,560 Speaker 1: the Sophie's choice thing, because I feel like if I'm 150 00:08:10,600 --> 00:08:15,400 Speaker 1: picking a long shape, like a noodle shape, then I'm 151 00:08:15,720 --> 00:08:20,480 Speaker 1: ignoring the entirely different horizon of you know, the bow 152 00:08:20,560 --> 00:08:25,000 Speaker 1: tie or the shorter cylindrical ideations. 153 00:08:25,120 --> 00:08:25,360 Speaker 4: You know. 154 00:08:25,360 --> 00:08:27,680 Speaker 3: It's funny because even the cylindrical ones are almost a 155 00:08:27,720 --> 00:08:30,760 Speaker 3: category under themselves. Yes, yeah, And then you've got like 156 00:08:30,920 --> 00:08:34,960 Speaker 3: big noodle cylinders that are for like pasta bakes, you know, 157 00:08:35,160 --> 00:08:38,679 Speaker 3: or or layered noodle situations like lasagna, And I don't know. 158 00:08:38,679 --> 00:08:40,920 Speaker 3: With the Oasis being in the news lately, I keep 159 00:08:40,960 --> 00:08:44,120 Speaker 3: seeing this amazing clip of Liam Gallagher at a concert 160 00:08:44,160 --> 00:08:44,880 Speaker 3: where he goes. 161 00:08:45,080 --> 00:08:49,880 Speaker 4: Fancy someome Lazaangna. Yeah, I'm triggered by that in a 162 00:08:49,920 --> 00:08:50,880 Speaker 4: good way. Good trip. 163 00:08:51,240 --> 00:08:55,800 Speaker 1: I've been watching so many Oasis, so many Oasis performances 164 00:08:55,840 --> 00:09:00,440 Speaker 1: and listening to albums because what wonderwall bin Uh, Well, 165 00:09:00,679 --> 00:09:03,360 Speaker 1: maybe I'm not. 166 00:09:03,720 --> 00:09:07,400 Speaker 4: You don't really want to that's a different song. So 167 00:09:07,880 --> 00:09:10,200 Speaker 4: you and I are going to live forever through pasta. 168 00:09:10,640 --> 00:09:12,080 Speaker 4: It's not as bad for you as you think too. 169 00:09:12,160 --> 00:09:14,240 Speaker 3: By the way, I believe some studies recently come out 170 00:09:14,280 --> 00:09:17,520 Speaker 3: saying that carbs are not the death knell that they've 171 00:09:17,559 --> 00:09:18,360 Speaker 3: been made out to be. 172 00:09:18,720 --> 00:09:22,680 Speaker 1: Sure, sure, but look study schmiddies. Though, Am I right right? 173 00:09:22,960 --> 00:09:25,120 Speaker 1: And I like that you're saying it that way. Ignore, 174 00:09:25,640 --> 00:09:29,240 Speaker 1: I mean, treat those things with a grain of salt. 175 00:09:29,280 --> 00:09:32,880 Speaker 1: Shout out to the book Salt by Mark Kurlanski, because 176 00:09:33,320 --> 00:09:36,720 Speaker 1: if you notice, over time, uh, there is always going 177 00:09:36,760 --> 00:09:40,880 Speaker 1: to be some scare report and then some countervailing report 178 00:09:40,960 --> 00:09:44,800 Speaker 1: before we move into this Max. Millions of people are 179 00:09:44,840 --> 00:09:47,840 Speaker 1: asking you right now, pasta got a favorite. 180 00:09:47,920 --> 00:09:49,520 Speaker 2: I hate to say it because you've already said it, 181 00:09:49,520 --> 00:09:50,280 Speaker 2: Ben Bucatini. 182 00:09:50,480 --> 00:09:52,600 Speaker 5: I love it because it's like this is the superior speaking. 183 00:09:52,760 --> 00:09:55,160 Speaker 5: You get the pasta on all the sides. I feel 184 00:09:55,160 --> 00:09:57,480 Speaker 5: like I've been looking for it, but I feel like 185 00:09:57,520 --> 00:10:00,440 Speaker 5: there's a like version of Pukatini or difference one that's 186 00:10:00,480 --> 00:10:06,720 Speaker 5: like a really fat Bukatini. I've been googling fat Bukatini 187 00:10:07,320 --> 00:10:08,480 Speaker 5: and just getting bukatini. 188 00:10:08,640 --> 00:10:10,920 Speaker 4: So what kind of that? 189 00:10:11,480 --> 00:10:13,760 Speaker 5: Yeahs interesting ones, especially because I'm doing it on my 190 00:10:13,800 --> 00:10:14,520 Speaker 5: work laptop. 191 00:10:14,679 --> 00:10:16,560 Speaker 2: So if if I'm a. 192 00:10:18,280 --> 00:10:20,120 Speaker 5: I will make sure to find someone to finish this 193 00:10:20,160 --> 00:10:22,360 Speaker 5: episode if I can let go of my search results 194 00:10:22,760 --> 00:10:23,599 Speaker 5: from today. 195 00:10:23,760 --> 00:10:28,960 Speaker 1: Bro uh dola and I have the search history equivalent 196 00:10:29,040 --> 00:10:30,600 Speaker 1: of face tattoos. 197 00:10:31,280 --> 00:10:33,840 Speaker 4: I think of getting a face tattoo of my search history. 198 00:10:33,920 --> 00:10:35,400 Speaker 2: Yeah, that's what I mean. 199 00:10:35,480 --> 00:10:38,280 Speaker 5: I I remember talking to uh some people over my 200 00:10:38,320 --> 00:10:40,280 Speaker 5: brother's slate, like Trevory Young and such, and like be like, 201 00:10:40,320 --> 00:10:41,679 Speaker 5: I don't know if I should be like searcher than 202 00:10:41,679 --> 00:10:43,600 Speaker 5: this thing. I guess next we work on true crime, 203 00:10:44,040 --> 00:10:46,120 Speaker 5: all right, there are no rules. 204 00:10:46,360 --> 00:10:50,079 Speaker 1: First off, there's something about the phrase fat bukatini that 205 00:10:50,320 --> 00:10:52,640 Speaker 1: feels dangerously euphemistic. 206 00:10:52,920 --> 00:10:57,600 Speaker 3: Uh yeah, well that's what I was right. Oh, but 207 00:10:57,720 --> 00:10:59,720 Speaker 3: I like bow ties too. I like just the humble 208 00:11:00,000 --> 00:11:02,760 Speaker 3: It's good. It's a fun shape. And I also really 209 00:11:02,840 --> 00:11:05,960 Speaker 3: like the spirally ones sometimes I'll go a little ham 210 00:11:06,160 --> 00:11:08,440 Speaker 3: and I'll get the tri colored ones. 211 00:11:09,320 --> 00:11:12,840 Speaker 4: Yeah, what do they call those spiral ones? 212 00:11:13,360 --> 00:11:16,640 Speaker 3: Brigatoni is the hollow spirally ones, But I'm thinking about 213 00:11:16,679 --> 00:11:22,160 Speaker 3: the pure, just spiral fusiliini. 214 00:11:22,320 --> 00:11:26,360 Speaker 1: Rottini is a rottini as well. Oh man, So this 215 00:11:26,440 --> 00:11:29,559 Speaker 1: is this is the thing, folks. Whether we're talking ravioli, 216 00:11:29,720 --> 00:11:33,080 Speaker 1: a nice spaghett yes you heard cat me do the 217 00:11:33,120 --> 00:11:37,360 Speaker 1: hand thing, or you know, a lemonade caper bowl of 218 00:11:37,559 --> 00:11:41,760 Speaker 1: the humble bow tie. Almost everyone has a go to 219 00:11:42,559 --> 00:11:47,360 Speaker 1: favorite dish that is kind of pasta esque. Pasta is 220 00:11:47,520 --> 00:11:51,880 Speaker 1: right now one of the world's most accessible foods, and 221 00:11:51,960 --> 00:11:56,480 Speaker 1: nearly every country has some version of this as a staple. 222 00:11:57,320 --> 00:12:02,960 Speaker 1: In our exploration today, we're asking where this culinary miracle 223 00:12:03,160 --> 00:12:06,800 Speaker 1: came from. And as you'll see, we're going to hit 224 00:12:06,880 --> 00:12:11,080 Speaker 1: you to a ridiculous secret about pasta. No one really 225 00:12:11,400 --> 00:12:13,319 Speaker 1: knows its origin story. 226 00:12:20,080 --> 00:12:22,360 Speaker 4: Yeah, it's that parallel thinking again. 227 00:12:22,480 --> 00:12:28,160 Speaker 3: Where it's just it comes from such a commonly available 228 00:12:28,400 --> 00:12:32,040 Speaker 3: staple crop in the form of wheat, and various ways 229 00:12:32,080 --> 00:12:34,800 Speaker 3: of processing that stuff, pounding it, you know whatever. 230 00:12:35,080 --> 00:12:37,719 Speaker 4: Like it wasn't the most novel idea to. 231 00:12:37,880 --> 00:12:40,560 Speaker 3: Just kind of combine that with water, make it into 232 00:12:40,600 --> 00:12:43,520 Speaker 3: a paste, roll it into a fun shape, and boil it. 233 00:12:43,840 --> 00:12:46,320 Speaker 3: You know, people figure that stuff out pretty quick. It's like, 234 00:12:46,360 --> 00:12:49,240 Speaker 3: we don't know the first person that ate the mushroom 235 00:12:49,280 --> 00:12:52,440 Speaker 3: that didn't kill you, but it probably was multiple people, 236 00:12:52,559 --> 00:12:55,000 Speaker 3: you know, many, many, hundreds, thousands of. 237 00:12:54,920 --> 00:12:58,040 Speaker 4: People across this wide world of sports that we call earth. 238 00:12:58,440 --> 00:13:02,679 Speaker 1: Yeah, there we go. It was the second person in 239 00:13:02,720 --> 00:13:05,760 Speaker 1: that mushroom field who survived and said, all right. 240 00:13:05,760 --> 00:13:07,640 Speaker 3: The one guy dropped that, I mean, and then they 241 00:13:07,840 --> 00:13:10,240 Speaker 3: checked that one off the list or crossed it rather right, 242 00:13:10,480 --> 00:13:11,679 Speaker 3: and we'll skip that one. 243 00:13:11,800 --> 00:13:15,280 Speaker 1: Oh. Also, we should say, in a slightly serious note, 244 00:13:15,640 --> 00:13:19,559 Speaker 1: if you are fortunate enough to live near a wild 245 00:13:19,679 --> 00:13:24,120 Speaker 1: forested area wherein you can forage for things like mushrooms, 246 00:13:24,760 --> 00:13:28,520 Speaker 1: be very very careful. There's a great app which we'll 247 00:13:29,000 --> 00:13:30,880 Speaker 1: mention at the end because I need to I need 248 00:13:30,920 --> 00:13:32,760 Speaker 1: to check my phone to find it. There's a great 249 00:13:32,800 --> 00:13:36,000 Speaker 1: app that can help you identify mushrooms. If you are 250 00:13:36,240 --> 00:13:41,240 Speaker 1: not mycologists, then don't eat random mushrooms. 251 00:13:41,760 --> 00:13:43,040 Speaker 4: And I'll tell you by the way. You know what 252 00:13:43,120 --> 00:13:43,440 Speaker 4: I love. 253 00:13:43,880 --> 00:13:47,920 Speaker 3: I love a mushroom pasta. I love oh yeah, pasta 254 00:13:47,960 --> 00:13:51,960 Speaker 3: dish with a creamy sauce and just sh tons of mushrooms. 255 00:13:51,960 --> 00:13:54,000 Speaker 3: So that's one of my favorite flavors and textures in 256 00:13:54,040 --> 00:13:56,160 Speaker 3: the world. It does seem to be divisive. Some people 257 00:13:56,240 --> 00:14:00,240 Speaker 3: either seem to love or hate mushrooms in culinary you 258 00:14:00,240 --> 00:14:01,560 Speaker 3: know settings. 259 00:14:01,840 --> 00:14:04,319 Speaker 1: Yeah, sometimes it's just a texture thing. 260 00:14:04,720 --> 00:14:05,320 Speaker 4: Yeah, yeah, right. 261 00:14:05,360 --> 00:14:07,480 Speaker 3: Some people that hate the texture of mushrooms, You can 262 00:14:07,520 --> 00:14:10,480 Speaker 3: grind it up into a sauce and they love it 263 00:14:10,520 --> 00:14:13,400 Speaker 3: because it has this wonderful lumami, but it just skips 264 00:14:13,679 --> 00:14:14,600 Speaker 3: the texture part of it. 265 00:14:14,640 --> 00:14:16,160 Speaker 4: So that is something to think about. 266 00:14:16,200 --> 00:14:19,080 Speaker 3: If your kids say they hate mushrooms or they hate vegetables, 267 00:14:19,320 --> 00:14:22,760 Speaker 3: try just you know, immersion blending the heck out of that, 268 00:14:22,920 --> 00:14:26,080 Speaker 3: and then they'll they'll get those nutrients and those lovely flavors. 269 00:14:26,440 --> 00:14:29,840 Speaker 1: Like all those folks who say I hate fresh tomatoes 270 00:14:29,960 --> 00:14:30,480 Speaker 1: but I love it. 271 00:14:30,480 --> 00:14:32,680 Speaker 4: I used to hate them, dude, us so bad. 272 00:14:33,000 --> 00:14:34,680 Speaker 3: I may have told the story on the pod before, 273 00:14:34,680 --> 00:14:37,600 Speaker 3: but like my mom loved them so much and wanted 274 00:14:37,600 --> 00:14:40,240 Speaker 3: me to love them, to the point where she laid 275 00:14:40,280 --> 00:14:43,240 Speaker 3: out a platter of tomatoes at the dinner table, forced 276 00:14:43,280 --> 00:14:45,280 Speaker 3: me to eat them, wouldn't let me leave, and I 277 00:14:45,440 --> 00:14:47,840 Speaker 3: ate one and I threw up all over the table 278 00:14:48,120 --> 00:14:51,200 Speaker 3: because something about a fresh tomato. Then it just hit 279 00:14:51,280 --> 00:14:53,720 Speaker 3: me in the most horrible way. And I still don't 280 00:14:53,720 --> 00:14:56,400 Speaker 3: I won't eat a tomato. I'll eat it on a sandwich, 281 00:14:56,440 --> 00:14:58,440 Speaker 3: but I won't just bite into a fresh tomato. 282 00:14:58,560 --> 00:15:00,720 Speaker 4: But boy does it hit different when you make it 283 00:15:00,760 --> 00:15:02,400 Speaker 4: into a sauce. Yes. 284 00:15:02,480 --> 00:15:05,040 Speaker 1: And as we're diving in here, let's get our forks 285 00:15:05,040 --> 00:15:07,840 Speaker 1: around what this pasta stuff actually is. 286 00:15:08,240 --> 00:15:09,400 Speaker 4: Get it around our forks. 287 00:15:09,400 --> 00:15:12,240 Speaker 1: I guess, twist it you know, yes, yeah, yeah, oh yeah, 288 00:15:12,280 --> 00:15:14,840 Speaker 1: I just described a weird fork's I'd. 289 00:15:14,720 --> 00:15:17,120 Speaker 3: Be like a psychic like matrix type action, like get 290 00:15:17,160 --> 00:15:20,320 Speaker 3: that fork around. You know you made around the pasta of. 291 00:15:20,320 --> 00:15:23,160 Speaker 1: All about it, bro, But we know that pasta is 292 00:15:23,200 --> 00:15:27,480 Speaker 1: a group term, right for a panoply of products that 293 00:15:27,760 --> 00:15:33,760 Speaker 1: have a few commonalities. They're made from unleavened dough created 294 00:15:33,880 --> 00:15:37,600 Speaker 1: with wheat or some other type of flour, which can 295 00:15:37,640 --> 00:15:41,960 Speaker 1: be controversial because people have divisive opinions about pasta. And 296 00:15:42,000 --> 00:15:46,200 Speaker 1: then this, as you said, nol, this is combined with 297 00:15:46,360 --> 00:15:50,520 Speaker 1: water and sometimes eggs, and then it's molded into all 298 00:15:50,560 --> 00:15:53,680 Speaker 1: sorts of shapes and boiled in general. 299 00:15:53,760 --> 00:15:56,480 Speaker 3: And while it does occupy the same wrung on the 300 00:15:56,520 --> 00:16:00,440 Speaker 3: famed food pyramid as bread. The thing that separates is 301 00:16:00,480 --> 00:16:03,360 Speaker 3: that lack of a rising agent, you know, that's where 302 00:16:03,360 --> 00:16:06,120 Speaker 3: the unleavened part comes from. Forgive me if this is 303 00:16:06,200 --> 00:16:08,120 Speaker 3: stating the obvious, but just thought i'd mentioned. 304 00:16:08,440 --> 00:16:10,400 Speaker 1: I think we should always state. 305 00:16:10,160 --> 00:16:13,040 Speaker 4: The kind of our thing ridiculous system. 306 00:16:13,560 --> 00:16:17,480 Speaker 1: The use of Durham wheat in the world of pasta 307 00:16:17,560 --> 00:16:22,680 Speaker 1: in particular is usually described as the main differentiating factor 308 00:16:23,160 --> 00:16:28,680 Speaker 1: between your pastas and your other noodle esque dishes. But 309 00:16:28,880 --> 00:16:30,920 Speaker 1: for a lot of people, a lot of hungry people, 310 00:16:31,000 --> 00:16:35,840 Speaker 1: especially pasta and noodles often used interchangeably. It's kind of 311 00:16:35,920 --> 00:16:39,240 Speaker 1: like how all mazes are puzzles, but not all puzzles 312 00:16:39,320 --> 00:16:40,200 Speaker 1: are mazes. 313 00:16:40,400 --> 00:16:42,320 Speaker 4: That's right. It's a VN diagram type situation. 314 00:16:42,360 --> 00:16:45,000 Speaker 3: I mean, in a lot of Asian cuisine you'll see 315 00:16:45,160 --> 00:16:49,000 Speaker 3: pasta or noodles made from rice instead of wheat. And 316 00:16:49,040 --> 00:16:51,480 Speaker 3: in a lot of you know, for example, African culture, 317 00:16:51,560 --> 00:16:55,560 Speaker 3: there's different forms, different shapes. That almost feels a little 318 00:16:55,640 --> 00:16:59,200 Speaker 3: more like a rice or a what is it arborea rice? 319 00:17:00,160 --> 00:17:03,520 Speaker 3: Stir constantly? What's that dish? Risotto? There does come another 320 00:17:03,560 --> 00:17:06,000 Speaker 3: Van Diagram situation, where is is it rice. Is it 321 00:17:06,040 --> 00:17:07,080 Speaker 3: pasta you know? 322 00:17:07,320 --> 00:17:08,760 Speaker 4: Or is it rice? Like you know? 323 00:17:09,280 --> 00:17:13,960 Speaker 1: Yeah, here we go, right. We also wanted to explore 324 00:17:14,000 --> 00:17:18,640 Speaker 1: the etymology of pasta. Just pasta as a word is 325 00:17:18,760 --> 00:17:23,120 Speaker 1: astonishingly recent. I did not believe this in the beginning 326 00:17:23,880 --> 00:17:27,360 Speaker 1: when the three of us were researching for this. It 327 00:17:27,440 --> 00:17:31,199 Speaker 1: is an Italian term and the first documented use of 328 00:17:31,240 --> 00:17:35,960 Speaker 1: this word in this sense describing a genre of food. 329 00:17:36,359 --> 00:17:38,879 Speaker 1: It comes from eighteen twenty seven. 330 00:17:39,040 --> 00:17:41,240 Speaker 4: Bro that's practically nineteen hundred. 331 00:17:41,640 --> 00:17:42,840 Speaker 1: That's like last week. 332 00:17:43,240 --> 00:17:45,600 Speaker 3: I mean, that's insane. I would never have guessed that 333 00:17:45,600 --> 00:17:47,720 Speaker 3: in a million years. And I do love the way 334 00:17:48,080 --> 00:17:52,439 Speaker 3: certain Brits say it past past pasta paasta. That's well, now, 335 00:17:52,440 --> 00:17:55,600 Speaker 3: it's not sound like we're saying from Philly or something, right, Brooklyn. 336 00:17:55,720 --> 00:17:58,760 Speaker 3: But paste it does make sense because you know, again, 337 00:17:58,840 --> 00:18:02,360 Speaker 3: to go back to your description of the basis of 338 00:18:02,400 --> 00:18:06,080 Speaker 3: what pasta is, it starts out as a kind of 339 00:18:06,359 --> 00:18:09,920 Speaker 3: pasty dough or a doe paste, depending on your kind 340 00:18:09,920 --> 00:18:12,200 Speaker 3: of glass half fall glass, half empty philosophy. 341 00:18:12,520 --> 00:18:16,760 Speaker 1: Yeah, and we'll note a discrepancy here because as we 342 00:18:16,840 --> 00:18:21,159 Speaker 1: see the actual stuff we call pasta or noodles or 343 00:18:21,200 --> 00:18:27,199 Speaker 1: some sort of dough made from grain, water and boiled dumplings. 344 00:18:27,280 --> 00:18:31,080 Speaker 1: Even you know what I mean's. 345 00:18:29,640 --> 00:18:31,119 Speaker 4: Not a noodle, but it kind of is. 346 00:18:31,600 --> 00:18:34,520 Speaker 1: It's kind of ravioli. Ravioli is kind of a dumpling. 347 00:18:34,280 --> 00:18:34,760 Speaker 4: That's right. 348 00:18:34,800 --> 00:18:38,080 Speaker 3: But a dumpling is also can just be sliced up 349 00:18:38,119 --> 00:18:41,000 Speaker 3: pieces of boiled dough. It doesn't have to be stuffed 350 00:18:41,000 --> 00:18:43,959 Speaker 3: with something like a you know, a shoeme, you know, 351 00:18:44,160 --> 00:18:46,879 Speaker 3: or a perogi or something like that. But then you 352 00:18:46,960 --> 00:18:50,480 Speaker 3: also have stuffed pasta. So there, Oh, it's ven diagrammy 353 00:18:50,560 --> 00:18:53,080 Speaker 3: And it is really interesting, this whole game of telephone 354 00:18:53,119 --> 00:18:55,399 Speaker 3: we play with the history of food because there's so 355 00:18:55,600 --> 00:18:57,920 Speaker 3: much parallel thinking, especially when it comes to food. 356 00:18:58,240 --> 00:19:01,040 Speaker 1: Yeah, people have been grinding stuff and mixing it with 357 00:19:01,119 --> 00:19:06,800 Speaker 1: water since time immemorial. That practice probably predates the written word, 358 00:19:06,960 --> 00:19:11,440 Speaker 1: if we're being absolutely honest. So when people say pasta today, 359 00:19:11,800 --> 00:19:15,880 Speaker 1: we often think of Italian dishes. Right. You could go, 360 00:19:16,080 --> 00:19:20,479 Speaker 1: for instance, somewhere in the Pacific Theater and there are 361 00:19:20,480 --> 00:19:23,159 Speaker 1: going to be a ton of noodle shops. But if 362 00:19:23,200 --> 00:19:27,680 Speaker 1: a place says they're selling pasta, they're usually selling Italian cuisine. 363 00:19:28,440 --> 00:19:31,680 Speaker 1: The idea, however, is still ultimately the same when it 364 00:19:31,720 --> 00:19:36,520 Speaker 1: gets to your tummy. We're alluding to an ancient, delicious practice. 365 00:19:36,560 --> 00:19:41,120 Speaker 1: And this is where we get into oh some juicy 366 00:19:42,040 --> 00:19:44,320 Speaker 1: legends which we will serve al dente. 367 00:19:46,359 --> 00:19:48,800 Speaker 4: Throw it at the wall. See if it's sticks there 368 00:19:48,840 --> 00:19:49,120 Speaker 4: we are. 369 00:19:49,280 --> 00:19:51,159 Speaker 3: It's a great kind of metaphor for a thing no 370 00:19:51,200 --> 00:19:53,040 Speaker 3: one has probably ever actually done. 371 00:19:53,200 --> 00:19:56,560 Speaker 1: I think I told you though. It was on one 372 00:19:56,560 --> 00:20:00,320 Speaker 1: of the shows that we do together. I did roastpagetti. Yeah, 373 00:20:00,840 --> 00:20:04,520 Speaker 1: I just wanted to see some of us slide down. 374 00:20:04,680 --> 00:20:07,199 Speaker 1: Sadly for most of his slip yeah, okay, most of 375 00:20:07,200 --> 00:20:11,520 Speaker 1: his slip. I I honestly, I combined it with I 376 00:20:11,560 --> 00:20:12,520 Speaker 1: did case testing. 377 00:20:12,760 --> 00:20:13,440 Speaker 4: It's so lame. 378 00:20:13,560 --> 00:20:16,080 Speaker 1: I put some spaghetti and sauce and through it at 379 00:20:16,119 --> 00:20:18,119 Speaker 1: a wall and then just regularly spaghetti. 380 00:20:18,240 --> 00:20:20,479 Speaker 4: You were doing science, you were doing. Yeah, I got it. 381 00:20:20,880 --> 00:20:22,960 Speaker 1: I have a lot of friends growing up. 382 00:20:23,280 --> 00:20:24,119 Speaker 4: Is it though a? 383 00:20:24,600 --> 00:20:26,880 Speaker 3: I mean, is it really a decent way of checking 384 00:20:26,920 --> 00:20:29,359 Speaker 3: out whether your pasta is aldente? Seems to me like 385 00:20:29,400 --> 00:20:32,439 Speaker 3: you just pull a noodle and chomp on it. You know, 386 00:20:32,480 --> 00:20:35,080 Speaker 3: you have to give Sully your walls. We'll leave the 387 00:20:35,080 --> 00:20:36,760 Speaker 3: walls out of it. I think if you get to 388 00:20:36,800 --> 00:20:40,080 Speaker 3: the point where you're throwing food at a wall. You've 389 00:20:40,119 --> 00:20:43,080 Speaker 3: made a couple missteps as a chef already, but it 390 00:20:43,119 --> 00:20:46,000 Speaker 3: has to originate from somewhere for it to have gotten 391 00:20:46,000 --> 00:20:47,520 Speaker 3: even to the point where people use it as kind 392 00:20:47,520 --> 00:20:51,240 Speaker 3: of an idiom for like trying out different ideas. Yeah, sorry, 393 00:20:51,280 --> 00:20:53,320 Speaker 3: I'm getting this off track here because there's so much 394 00:20:53,320 --> 00:20:56,320 Speaker 3: to get into we can't really afford to to dilly 395 00:20:56,400 --> 00:20:57,080 Speaker 3: dally too much. 396 00:20:57,119 --> 00:21:00,600 Speaker 4: But Ben, like you mentioned legends, pasta le legends. 397 00:21:07,520 --> 00:21:13,119 Speaker 1: Yes, yeah, so it is uh, it is true that this, 398 00:21:13,760 --> 00:21:18,119 Speaker 1: like so many ancient practices, the origin story here does 399 00:21:18,200 --> 00:21:26,199 Speaker 1: descend into legend for centuries and centuries millennia, heck, millennia. Travelers, writers, cooks, 400 00:21:26,280 --> 00:21:31,320 Speaker 1: poets have all created these homages to something like pasta, 401 00:21:31,800 --> 00:21:37,280 Speaker 1: and it's really difficult to differentiate such a simple, brilliant 402 00:21:37,359 --> 00:21:40,879 Speaker 1: idea from its cousins. But we know a lot about 403 00:21:41,040 --> 00:21:44,680 Speaker 1: references to stuff like pasta. 404 00:21:44,400 --> 00:21:48,960 Speaker 3: Right, yeah, Horace or depending if you want to be 405 00:21:51,160 --> 00:21:54,880 Speaker 3: He's he's a leading Roman poet during the reign of Augustus. 406 00:21:54,960 --> 00:22:00,320 Speaker 3: He mentioned something in his writing is called legana anna. 407 00:22:00,920 --> 00:22:05,200 Speaker 3: I don't know, man, it seems pretty close. Which were yeah, man, 408 00:22:05,520 --> 00:22:08,560 Speaker 3: they were fried though they were like fine thin thinly 409 00:22:08,680 --> 00:22:14,840 Speaker 3: rolled sheets of fried dough. Atheneus Athenaeus a Pheneus of 410 00:22:15,520 --> 00:22:20,360 Speaker 3: Nocratis Nocritis I believe, also had a recipe for something 411 00:22:20,840 --> 00:22:25,200 Speaker 3: resembling leagania lagana, which he attributes to the first century. 412 00:22:25,560 --> 00:22:29,879 Speaker 3: These names man, Chrysippus of Taiana, Tiana. Man, that's a 413 00:22:29,920 --> 00:22:31,320 Speaker 3: cool name, Chrysippus. 414 00:22:31,359 --> 00:22:31,760 Speaker 4: I like that. 415 00:22:32,320 --> 00:22:35,240 Speaker 1: Yeah, the same thing you were talking about. This one 416 00:22:35,280 --> 00:22:38,800 Speaker 1: specifically refers to sheets of dough made of a wheat 417 00:22:38,800 --> 00:22:41,600 Speaker 1: flour and the juice of crushed lettuce. 418 00:22:41,720 --> 00:22:44,959 Speaker 3: No, you lost me. You lost juice of crushed lettuce. 419 00:22:45,000 --> 00:22:47,760 Speaker 3: That is not how one uses lettuce properly. 420 00:22:47,760 --> 00:22:51,520 Speaker 1: Right, that's the new it to me, crush lettuce water. 421 00:22:52,440 --> 00:22:56,280 Speaker 3: Yes, it's just weird. It's weird vegetable water. I don't 422 00:22:56,320 --> 00:22:58,680 Speaker 3: think there's any reason to do that. Let's just maybe 423 00:22:58,680 --> 00:23:00,760 Speaker 3: it was a water short issue. 424 00:23:00,880 --> 00:23:02,120 Speaker 4: I don't know, who knows. 425 00:23:02,400 --> 00:23:05,280 Speaker 1: But then you would flavor that with spices, and then 426 00:23:05,480 --> 00:23:08,280 Speaker 1: again to your point, you would fry it in some 427 00:23:08,359 --> 00:23:12,040 Speaker 1: kind of oil, usually oliver sunflower oil. If you look 428 00:23:12,119 --> 00:23:16,280 Speaker 1: at an early fifth century cookbook, you'll see another dish 429 00:23:16,640 --> 00:23:20,760 Speaker 1: called legana, and this one is layers of dough with 430 00:23:21,000 --> 00:23:24,639 Speaker 1: meat stuffed between it, So we already see the evolution 431 00:23:25,040 --> 00:23:29,000 Speaker 1: of your modern day microwavable Stofer's lichu for sure. 432 00:23:29,000 --> 00:23:32,520 Speaker 3: I mean even even like a Greek Spanic copita, you know, 433 00:23:32,640 --> 00:23:34,760 Speaker 3: kind of a spinach pie. I mean it is more 434 00:23:34,760 --> 00:23:38,399 Speaker 3: of elevened dough. But there there are lots of Greek 435 00:23:38,440 --> 00:23:42,320 Speaker 3: dishes that involve thin layers of dough that kind of 436 00:23:42,359 --> 00:23:44,520 Speaker 3: resemble a pasta bake, but they're a little bit of 437 00:23:44,560 --> 00:23:46,320 Speaker 3: a different consistency. 438 00:23:45,920 --> 00:23:48,760 Speaker 1: And they're pain to make, you know, oil are they good? 439 00:23:48,800 --> 00:23:51,000 Speaker 4: And it is it's all about the spices. Like have 440 00:23:51,040 --> 00:23:54,120 Speaker 4: you ever had something called moussaka. That's something my mom 441 00:23:54,200 --> 00:23:54,919 Speaker 4: is a big fan of. 442 00:23:55,000 --> 00:24:00,240 Speaker 3: It's an eggplant based kind of like casserole that is 443 00:24:00,240 --> 00:24:03,639 Speaker 3: a little eggy and also has like these really rich 444 00:24:03,880 --> 00:24:06,080 Speaker 3: kind of I think it's a clovy kind of thing, 445 00:24:06,080 --> 00:24:08,120 Speaker 3: which is when I was younger, I wasn't a huge 446 00:24:08,160 --> 00:24:10,679 Speaker 3: fan of, but have grown very fond of, you know, 447 00:24:10,720 --> 00:24:12,240 Speaker 3: in my twilight. 448 00:24:11,920 --> 00:24:15,919 Speaker 1: Yearslight Come on, man. We also want to give a 449 00:24:15,920 --> 00:24:19,320 Speaker 1: shout out in advance to our pal Christopher Hasiotis, who 450 00:24:19,560 --> 00:24:22,680 Speaker 1: is of Greek descent and can actually cook some. 451 00:24:22,600 --> 00:24:25,639 Speaker 3: Of these things descended of Greek royalty. If I'm not mistaken, 452 00:24:27,040 --> 00:24:29,800 Speaker 3: I don't know. He just comes off very kingly to me. 453 00:24:30,240 --> 00:24:32,359 Speaker 3: He has a regal air. He barely does. 454 00:24:33,040 --> 00:24:37,440 Speaker 1: In the speaking of Greece in the second century a D. 455 00:24:38,080 --> 00:24:44,000 Speaker 1: Greek physician Galen mentioned something called ittrion, a homogeneous compound 456 00:24:44,080 --> 00:24:47,960 Speaker 1: made of you guessed it, folks, flour and water. If 457 00:24:47,960 --> 00:24:50,760 Speaker 1: you go to the Talmud you'll see the attrium is 458 00:24:50,800 --> 00:24:54,800 Speaker 1: described as a kind of boiled dough common in palisine 459 00:24:55,040 --> 00:24:58,600 Speaker 1: from the third to the fifth centuries a D. And 460 00:24:58,640 --> 00:25:02,840 Speaker 1: then you go to the ninth tree you see men 461 00:25:02,920 --> 00:25:07,000 Speaker 1: of letters like Isho bar Ali, an Arab physician who 462 00:25:07,440 --> 00:25:11,800 Speaker 1: talks about something he calls ittria with two y's, and 463 00:25:11,840 --> 00:25:15,719 Speaker 1: he says, these are string like shapes made of simolino flower. 464 00:25:16,160 --> 00:25:19,399 Speaker 1: You dry them and then you cook them. So everybody's 465 00:25:19,480 --> 00:25:22,600 Speaker 1: kind of doing a dance around the concept of pasta. 466 00:25:22,880 --> 00:25:24,800 Speaker 1: They just haven't discovered the word yet. 467 00:25:24,800 --> 00:25:25,440 Speaker 4: Well, that's the thing. 468 00:25:25,640 --> 00:25:28,679 Speaker 3: It really is just kind of a basic building block 469 00:25:29,040 --> 00:25:32,399 Speaker 3: of food, like a carrier or a medium of sorts. 470 00:25:32,760 --> 00:25:35,720 Speaker 3: Not to get too nerdy about synthesizers, Sorry, this is 471 00:25:35,800 --> 00:25:44,080 Speaker 3: nolal synthesizer corner. But like, the more I get into 472 00:25:44,160 --> 00:25:47,639 Speaker 3: learning about sound design and the construction of sound. It 473 00:25:47,760 --> 00:25:51,560 Speaker 3: all boils down, no pun intended to some very basic 474 00:25:51,720 --> 00:25:54,960 Speaker 3: fundamental building blocks of sound, and then it's all about 475 00:25:55,000 --> 00:25:57,199 Speaker 3: how you twist it up and like what filter you 476 00:25:57,200 --> 00:25:59,959 Speaker 3: put it through and how you kind of process It's 477 00:26:00,000 --> 00:26:02,000 Speaker 3: it's like the sine wave, you know, the square wave 478 00:26:02,080 --> 00:26:04,000 Speaker 3: or whatever. These are all things that more or less 479 00:26:04,040 --> 00:26:06,840 Speaker 3: exist in nature and then you kind of twist it 480 00:26:06,920 --> 00:26:09,400 Speaker 3: up and make something different out of it. That's how 481 00:26:09,480 --> 00:26:12,359 Speaker 3: cooking is. And this is like a basic sound wave 482 00:26:12,760 --> 00:26:15,840 Speaker 3: of cooking. To bring it back to cuisine. Yeah, I 483 00:26:15,880 --> 00:26:17,919 Speaker 3: got your back on that. Let's go one further. 484 00:26:19,240 --> 00:26:28,760 Speaker 1: I would on the on the benz Nerdy writing corner side, 485 00:26:29,880 --> 00:26:32,560 Speaker 1: I would say you could make a similar argument with 486 00:26:32,760 --> 00:26:39,040 Speaker 1: writing and cooking, right, because the English alphabet is just 487 00:26:39,080 --> 00:26:42,280 Speaker 1: a you know, it's less than thirty letters, and people 488 00:26:42,280 --> 00:26:45,960 Speaker 1: have changed the course of civilization depending on the order 489 00:26:46,000 --> 00:26:48,760 Speaker 1: of which they put those letters. Right, They've added some 490 00:26:48,880 --> 00:26:54,800 Speaker 1: sauce to the basic components. Right, So there's there's a 491 00:26:54,840 --> 00:26:55,560 Speaker 1: beauty to this. 492 00:26:55,760 --> 00:26:59,680 Speaker 3: There's a sketch, an incredible sketch on Mitchell and Webb. 493 00:26:59,720 --> 00:27:02,400 Speaker 3: Look where it's sort of making fun of Gordon Ramsey 494 00:27:03,320 --> 00:27:06,680 Speaker 3: and he's he's basically, you know, torturing this poor young 495 00:27:06,760 --> 00:27:08,399 Speaker 3: chef by making him make this dish that he just. 496 00:27:08,359 --> 00:27:10,280 Speaker 4: Doesn't have to do it. And he ultimately says, I'm 497 00:27:10,359 --> 00:27:11,240 Speaker 4: just not good at this. 498 00:27:11,400 --> 00:27:13,760 Speaker 6: Now you're better at cooking than me, and he goes, 499 00:27:13,800 --> 00:27:17,359 Speaker 6: it's just simple ingredients prepared, you know, fresh ingredients prepared, 500 00:27:17,400 --> 00:27:21,400 Speaker 6: simply goes Shakespeare is just pretty words in order, you know, 501 00:27:21,440 --> 00:27:22,679 Speaker 6: like we really. 502 00:27:22,600 --> 00:27:26,159 Speaker 3: Do get down to, like the difference between something great 503 00:27:26,359 --> 00:27:29,919 Speaker 3: and something you know, horrible or mediocre that can contain 504 00:27:29,960 --> 00:27:33,800 Speaker 3: the same components. Is ephemeral and it's really hard to 505 00:27:33,800 --> 00:27:35,560 Speaker 3: put your finger on, but it is all still kind 506 00:27:35,560 --> 00:27:36,600 Speaker 3: of made of the same stuff. 507 00:27:36,880 --> 00:27:41,199 Speaker 1: Agreed, one million percent. Nobody checked my mauth also on 508 00:27:41,240 --> 00:27:44,800 Speaker 1: that we never want to miss an opportunity to mention 509 00:27:45,800 --> 00:27:50,560 Speaker 1: Ephemeral The Fantastic Podcast by our pals Max Williams and 510 00:27:50,720 --> 00:27:51,600 Speaker 1: Alex Williams. One. 511 00:27:52,720 --> 00:27:57,800 Speaker 3: Surely there's discussion of pasta in the annals of Ephemeral. 512 00:27:57,600 --> 00:27:58,400 Speaker 1: At least off air. 513 00:27:59,480 --> 00:28:02,280 Speaker 3: It shouldn't go as a surprise given all of these 514 00:28:02,880 --> 00:28:04,960 Speaker 3: things we've we've mentioned thus far about this kind of 515 00:28:04,960 --> 00:28:08,280 Speaker 3: parallel thinking that people still to this very day. Uh, 516 00:28:08,800 --> 00:28:12,760 Speaker 3: It's a huge bone of contention as to where pasta 517 00:28:12,960 --> 00:28:18,680 Speaker 3: where noodles, Where this you know, culinary technology actually originated. 518 00:28:19,080 --> 00:28:21,399 Speaker 3: Was it born in China and then later brought to 519 00:28:21,480 --> 00:28:24,600 Speaker 3: Italy via the trade route the Silk Road, or did 520 00:28:24,600 --> 00:28:28,560 Speaker 3: it evolve independently and of course in parallel to its 521 00:28:28,680 --> 00:28:32,480 Speaker 3: grand Eastern rival, As I mentioned before, the humble rice noodle? 522 00:28:33,560 --> 00:28:37,560 Speaker 3: Dare we hazard a first guess by way of a. 523 00:28:37,600 --> 00:28:43,720 Speaker 1: Legend Marco Marco, Hello, fish out of water? 524 00:28:44,000 --> 00:28:46,200 Speaker 3: So I forget when you get out of the pool 525 00:28:46,200 --> 00:28:49,840 Speaker 3: and running over dangerous though, guys, no running around the pool. 526 00:28:50,080 --> 00:28:55,320 Speaker 1: No no, and no sneaking around like a Skyrim player 527 00:28:55,400 --> 00:28:57,720 Speaker 1: tried to get your stealth archer stats up. 528 00:28:57,880 --> 00:29:00,520 Speaker 3: Also speaking of debunked myths, is that they find that 529 00:29:00,560 --> 00:29:03,240 Speaker 3: it's not really true that if you eat too close 530 00:29:03,280 --> 00:29:05,160 Speaker 3: to going in the pool you cramp up. Is that 531 00:29:05,400 --> 00:29:07,240 Speaker 3: is that an urban legend that's been debunked or is 532 00:29:07,320 --> 00:29:10,200 Speaker 3: that truth to that it's oversimplified? 533 00:29:10,400 --> 00:29:15,360 Speaker 1: I I actually, oh man, nobody's ever going to see this, 534 00:29:15,600 --> 00:29:19,560 Speaker 1: but I did. I did a series of video pilots 535 00:29:20,040 --> 00:29:24,160 Speaker 1: busting myths like that where I had wherein I had 536 00:29:24,200 --> 00:29:28,960 Speaker 1: to eat a huge like foot long public sandwich and 537 00:29:29,000 --> 00:29:31,720 Speaker 1: then immediately jump in water and try to swim. 538 00:29:31,840 --> 00:29:33,720 Speaker 3: Sorry for those that don't have publics, you did say 539 00:29:33,720 --> 00:29:37,680 Speaker 3: a public sandwich, not a public sandwich was available. 540 00:29:40,200 --> 00:29:43,280 Speaker 4: Stone and finally, ain't it? 541 00:29:43,440 --> 00:29:48,600 Speaker 1: I love it? Yeah, So that that truth. It's a 542 00:29:48,720 --> 00:29:51,560 Speaker 1: it's a little or the urban legend, as you said, 543 00:29:51,720 --> 00:29:57,000 Speaker 1: is a little oversimplified, but it is still helpful to people, 544 00:29:57,120 --> 00:29:59,520 Speaker 1: and that's why it's stuck around for a while. Similar 545 00:29:59,560 --> 00:30:05,320 Speaker 1: to the legend that the fourteenth century traveler Marco Polo 546 00:30:05,840 --> 00:30:10,200 Speaker 1: from Venice. What you'll hear a lot similar. It's kind 547 00:30:10,200 --> 00:30:14,520 Speaker 1: of like when people of past generations in the United 548 00:30:14,560 --> 00:30:17,360 Speaker 1: States were in grade school, they would hear that Christopher 549 00:30:17,360 --> 00:30:23,000 Speaker 1: Columbus crystal ball cologne discovered America. Ah, hold the. 550 00:30:22,960 --> 00:30:24,760 Speaker 4: Spoon, hold the macarone. 551 00:30:25,360 --> 00:30:29,000 Speaker 1: There we go. Don't call it a comeback or do. 552 00:30:29,320 --> 00:30:31,240 Speaker 1: Because this is the end of part one of the 553 00:30:31,280 --> 00:30:34,520 Speaker 1: Murky Origins of Pasta, and we will be returning very 554 00:30:34,560 --> 00:30:35,800 Speaker 1: soon with part two. 555 00:30:36,040 --> 00:30:37,000 Speaker 4: You sure will. 556 00:30:37,120 --> 00:30:40,440 Speaker 3: Man, what a ramp and more romping to come a 557 00:30:40,560 --> 00:30:45,200 Speaker 3: real role in the in the sauce lost sauce, not 558 00:30:45,280 --> 00:30:47,440 Speaker 3: unlike I'm scared and I need to you know, I 559 00:30:47,480 --> 00:30:48,000 Speaker 3: need help. 560 00:30:48,760 --> 00:30:52,160 Speaker 1: Where's where's an adult right, not on this show. No, 561 00:30:52,320 --> 00:30:57,080 Speaker 1: that's for sure. So we also want to, of course 562 00:30:57,160 --> 00:31:00,200 Speaker 1: give a big, big thanks to our super producer, mister 563 00:31:00,320 --> 00:31:04,440 Speaker 1: Max Williams. Max, you know this kind of might might 564 00:31:04,480 --> 00:31:06,680 Speaker 1: be a little bit of a torturous episode. 565 00:31:07,000 --> 00:31:11,400 Speaker 5: Yeah, I mean, the problem I've run into is I 566 00:31:11,440 --> 00:31:13,600 Speaker 5: can't have gluten, but I also can't have like pea 567 00:31:13,640 --> 00:31:16,800 Speaker 5: protein and stuff like that, which is all in gluten 568 00:31:16,840 --> 00:31:17,920 Speaker 5: free pasta. 569 00:31:18,000 --> 00:31:20,240 Speaker 2: Gluten free pasta is actually worse for me than regular pasta. 570 00:31:20,320 --> 00:31:22,160 Speaker 4: That's so weird, but I mean, I guess it makes sense, 571 00:31:22,200 --> 00:31:22,360 Speaker 4: so you. 572 00:31:22,440 --> 00:31:27,160 Speaker 1: Get yes, here, here's something that what you think about. 573 00:31:27,160 --> 00:31:30,000 Speaker 1: To Max, this too shall pass? 574 00:31:30,720 --> 00:31:33,920 Speaker 3: Duh, All things must pass. 575 00:31:34,240 --> 00:31:39,520 Speaker 4: George Harrison, too shall past. Uh Ah. 576 00:31:44,200 --> 00:31:47,280 Speaker 2: Dot Wave is in the outro music. 577 00:31:47,760 --> 00:31:51,680 Speaker 1: Thanks also to Alex Williams, our composer for this Bangan soundtrack. 578 00:31:52,120 --> 00:31:54,600 Speaker 1: We're gonna thank several other people of the way, but 579 00:31:54,680 --> 00:31:58,680 Speaker 1: also uh, Noel, thanks for thanks for not being mad 580 00:31:58,720 --> 00:32:00,400 Speaker 1: at me about that put talking about. 581 00:32:00,440 --> 00:32:02,280 Speaker 3: I could never be mad at you, Ben, you gave 582 00:32:02,320 --> 00:32:06,600 Speaker 3: me the godfather kiss of death. I'm afeared of you, 583 00:32:06,760 --> 00:32:09,400 Speaker 3: but I could never be mad. No, It's all brotherly 584 00:32:09,440 --> 00:32:12,920 Speaker 3: love here on ridiculous history. Huge thanks to Jonathan Strickman, 585 00:32:12,960 --> 00:32:20,200 Speaker 3: the quizz A, j Bahama's Jacobs, the Puzzler, and geez 586 00:32:20,200 --> 00:32:20,560 Speaker 3: who else. 587 00:32:20,640 --> 00:32:20,800 Speaker 6: Ben. 588 00:32:20,880 --> 00:32:23,560 Speaker 3: Yeah, thank you for this incredible research brief that you 589 00:32:23,600 --> 00:32:27,880 Speaker 3: poured your heart and soul, blood, sweat and tears into. 590 00:32:28,360 --> 00:32:30,520 Speaker 3: It's a real romp and we're looking forward to getting 591 00:32:30,560 --> 00:32:32,800 Speaker 3: back into it just in a day or so for 592 00:32:33,120 --> 00:32:34,080 Speaker 3: these fine folks at home. 593 00:32:34,440 --> 00:32:38,000 Speaker 1: Yeah, this is the beginning of the story, so tuned in. 594 00:32:38,480 --> 00:32:41,640 Speaker 1: We'll also spoiler at the end of part two give 595 00:32:41,680 --> 00:32:44,120 Speaker 1: you some pretty promote cooking tips. 596 00:32:44,120 --> 00:32:53,840 Speaker 3: That's right, We'll see you next time, folks. For more 597 00:32:53,880 --> 00:32:57,400 Speaker 3: podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts, or 598 00:32:57,440 --> 00:32:59,520 Speaker 3: wherever you listen to your favorite shows.