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1:00

Ten Today. Did. You know that the

1:03

middle of the galaxy smells like rum and

1:05

taste like raspberry? That and because. You're sure he

1:07

didn't just sneak a flask and a lush cause metics Again,

1:09

you're gonna end up on a list. Or you

1:11

to? Okay, this is a hot dog

1:13

is a sandwich. Had a bit smoother

1:16

yeah but I saw a serial so

1:18

why not make you know about a

1:20

hotdog? Warbler.

1:25

A podcast a hot dog is a sandwich. The show

1:27

we take on the World's Biggest Fear Debates I'm Your

1:29

Host Josh Air. And I'm your host, Nicole. And ninety.

1:31

And we have a very special guest joining

1:33

us today. She has a Phd from U

1:35

C Davis Go Aggies baby with a focus

1:37

and flavor chemistry. She go founded the fermentation

1:39

lab at Know My. She served as the

1:41

science officer for Alton Brown's Tv show Good

1:43

Eats and she is the author of Flavor

1:45

Rama a guide to unlocking the art and

1:48

science of flavor. Areal Johnson welcome the show!

1:50

Thanks so much for having me on the

1:52

show! Do we call you Dr. Johnson? Ah,

1:54

you can if you want. Never make anyone

1:56

do that. Oh my gosh on a doctor

1:58

on the show before. We are not it

2:00

or like a medical doctor my yeah but I like

2:03

Dr. Johnson more. And he was very particular

2:05

about he was like and uses spell it

2:07

out D O C T O R because

2:09

that's what we have the trademark and I

2:11

believe Wow he was very night off. Can

2:13

you should trademark adopted? Sensitive. Side

2:16

know what they do so much for joining us. You

2:18

are. More than smart people I've

2:21

ever met My life which is really fantastic

2:23

and I love that you put all that

2:25

smarts or in the food and especially into

2:27

this incredible but tell us. You

2:30

know a couple t take away some the book and I got

2:32

here. Yeah, I mean you know

2:34

I wrote this book and I studied

2:36

flavor like as a scientist but like

2:38

I really got into it as I

2:40

wanted to like. makes things more creative

2:42

and delicious and amazing. I'm out in

2:44

the real world so you know once

2:46

I'd kind of flakes absorbed all there

2:48

was to know about this. I talk

2:50

to people about it and like everyone

2:52

loves flavor but like nobody understands how

2:54

it works or isn't that like there

2:56

is any science and falzone were that

2:59

there's anything understandable about it on. So

3:01

yeah it's not just vibes for. Our

3:03

vibes and vaults com but ah yeah

3:05

there's like real molecule so like flavor

3:07

is taste and smell like as one

3:09

take away as that smell is as

3:12

important if not more important for wherever

3:14

than tastes I'm and ah. Sorry

3:17

like wow with which which take away The thing

3:19

about every single take away and compare them together

3:21

into us find the most of syphilis once I

3:23

think I think like the big thing is you

3:26

know people. If. You like expert cookbooks

3:28

or like books about science and a lot

3:30

of it's kind of intimidating Hand yeah three

3:32

the tell you what why and like that

3:34

oh you have to like study this to

3:37

use it. Like everything and here is designed

3:39

to work. With. Like the most

3:41

casual of cooking. And so it's

3:43

really about like informing. Your intuition

3:45

about cooking and understanding why you're doing what

3:47

you're doing better than telling you like what

3:50

to do. Know I love that I use

3:52

the phrase the Bug using flavor science as

3:54

a liberating tool for innovating the kids and

3:56

get some people they get locked the into

3:58

the idea. I know so many. I

4:00

lovingly use the term like cooking

4:02

nerds rates. I remember having somebody

4:04

explain to me the science of

4:06

a. The. Glutamate formation in my yard

4:08

reaction yada yada as he made me a

4:11

second steaks out. right? Away and

4:13

Douglas been there done? That Sounds like

4:15

you said. there are certainly advise involved

4:17

and whatever anybody says cooking and sciences

4:19

like absolutely. but everything is science. I

4:21

have no idea how this microphone works

4:24

are now whatsoever. Sign sign on with

4:26

it in excess of course of course.

4:28

But that's why I love that you

4:30

actually digest said you like give people

4:33

usable information north. Yes, yeah I won't

4:35

like I you know. So the finished my

4:37

Ph d I moved to Denmark. And started

4:39

working at a restaurant called Noma. All it's I

4:41

ever heard of it. An ideal. So

4:43

yeah, for like two and a

4:46

half years, I was constantly figuring

4:48

out how to like. Sought.

4:50

To touch, assess and be like well I know

4:52

you understand how the source of practical way like

4:54

I understand that like of the series of the

4:56

likes of communicate this to you who like have

4:58

not taken. Chemistry at a college level or

5:01

something like that. So like. Once you

5:03

are, you know. Explain that

5:05

over and over and over and over and

5:07

over again. Send. the actually supports become

5:09

much sir was clear real ever out. There

5:11

forging alongside any of the chefs and says.

5:13

Oh. Yeah, I have as many memories

5:16

trying to climb like elderberry treehouse, a

5:18

flower, another herself as a single currency.

5:20

I know that as I said that

5:22

if sitting like black currant thugs in

5:25

the rain and stuff like that very.

5:27

Glamorous as our son. hopeful I think it's

5:29

as things I've I've known a lot of

5:31

chefs who you know drop out of school

5:33

at age fifteen, an hour and upcoming Anglia.

5:35

I know a lot of people who and

5:37

intelligence is measured in many different ways. Of

5:39

course I'm from for I know a lot.

5:42

Is one chef want to claim me? The

5:44

reason that you soak liver and milk is

5:46

because. Things. Want

5:48

to be how they exist in nature. And

5:50

milk as a body fluid air go, liver

5:52

exists in the body naturally wants to be

5:54

in a bodily fluid. and that's why milk.

5:56

That makes liberties today. So as an assassin not

5:58

like the seven do a lot. The Ultimate.

6:02

My you have a lot always used on

6:04

me and I thought a bloody got to

6:06

me. They were by far the best water

6:08

source on I've ever had in sort almost

6:11

like use your arriving at the correct conclusion

6:13

using the wrong side of the of the

6:15

importance and like candid understanding or a science.

6:18

Why I mean I think about it

6:20

like the difference between being able to

6:22

follow a recipe with like is important

6:24

in the and like you know putting

6:26

ways up on your phone and following

6:28

the gps turn by turn understanding like

6:30

how and why things actually work or

6:32

like if your phone dies or ways

6:34

goes down to you understand like the

6:36

city's roads and us to find your

6:38

way around. No religion and.

6:40

I know I'm pretty good but like drop

6:42

me off id fraud town. god. Help. Me I

6:44

can not get around. I once I'm so sorry

6:47

for the society is it illustrates how I view

6:49

the world exists in as I want. My phone

6:51

died in my car in the charger wasn't working

6:53

and I have two turns to get home. I

6:56

would relive four miles away north Hollywood run Burbank

6:58

as one straight shot going was insane as surely

7:00

I know how to go home as him a

7:02

contract for six months if I ended up in

7:04

what I thought was my neighborhood and I looked

7:07

around and nothing would familiar I finally got my

7:09

phone to charge. I was one point two miles

7:11

away so my gone is out so I wouldn't

7:13

it be cool. If you could do that on

7:15

a precise and I think a lot of people

7:18

you to do a lot of people. Some I

7:20

instinctively we're disarmament. the science of like. Reducing.

7:23

A sauce? Yeah. an incredible graph in there. Such

7:25

a great grasp. The I guess they have said

7:27

oh no hundred and are written a book will

7:29

get you but for some people like for me

7:31

it was always intuitive right? Yeah yeah. Steam. Rising

7:33

Steam. His daughter. And yeah like the

7:35

you're looking at how sick it's getting

7:37

and is it taking on a color

7:40

and light miss anything. You know most

7:42

of humanity as well as was developed

7:44

through trial and error and you know

7:46

it took like inventing the scientific method

7:48

to get like an idea about mechanism

7:50

on. So yeah I mean for me

7:52

dislike. Chemistry. Is really

7:54

about mechanisms and ah, I would

7:57

rather. Teach chemistry to somebody

7:59

who can. Like fear a steak or

8:01

do forgot her son and have them like understand

8:03

why they're doing what they're doing it. Then let's

8:05

start someone just. Off on pure chemistry and then be

8:07

like. Okay, now cook something to him. Yeah

8:10

yeah I think has vulgar thing that we

8:12

really wanted to get into today. we. Recorded.

8:14

At another podcast with your homemade a barn

8:17

yes cause issues. Couldn't resist that. I get

8:19

out a sigh and somebody asks a question

8:21

about Limoncello Lacroix and you never had for

8:23

I referred to get you on his channel

8:26

me about this I was so impressed the

8:28

I was you I'd crack it open all

8:30

sniffing. you're like is obviously a villain compound,

8:32

the probably using sodium butyrate. I'm making a

8:35

computer. Is

8:37

really incredible to watch at Nasa. My talents and

8:39

so we wanted. It's Hot today About the concept

8:42

of. Snack. Companies are sort

8:44

of running out of flavors doesn't

8:46

A recent run of Coca Cola

8:48

Lawns was the called the Creators

8:51

Program sir where they introduced a

8:53

Coca Cola Starlight flavor. Only have

8:55

raised here. This.

8:57

Is galaxy flavored to Ronnie syrup? Well

8:59

if anyone can see I ethics there

9:01

was a i've got some sort of

9:03

the headline that came out in two

9:05

thousand and nine that the middle the

9:07

Galaxy apparently tastes like raspberries and smells

9:09

like rum. You know what? Any of

9:11

that the those. I'm okay prevented a

9:14

sec sec may remember the name of

9:16

the molecule directly i believe lot of

9:18

a select tickets taking a step back

9:20

it's like flavor is molecules and know

9:22

like he know that some of those

9:24

molecules are usually made by like plants

9:26

or coating but like chemistry can happen

9:28

anywhere so you know that lots of

9:30

like carbon and methane and like the

9:32

building blocks of the stuff floating out

9:34

in space and pressing together and getting

9:36

like hit by using res eventually it

9:38

like just from pure chemistry or form

9:40

like a very simple sugars and other

9:42

small molecules. My organic chemistry professor

9:44

describes it as space candy. ah

9:46

yes I'm so I believe the

9:48

ass end. It isn't users. ah

9:50

I believe it's esl for meat

9:52

which is like one of the

9:54

smallest and symbolists fruity smelling molecules

9:56

that you can make that also

9:58

in raspberry them. The gets made in

10:01

the sort of like cosmic juice of earth

10:03

of molecules and that for a while. I

10:05

mean it's kind of like a like if

10:07

if. If it is a

10:10

small molecule forms and space and know is there to smell it

10:12

like they have had as I want. To ever

10:14

we gotta send someone out there is no

10:16

no yes we are sense onto the sunlight

10:18

of you go direct I know that you

10:20

have a better is the also you don't

10:23

allow innovate I think your browser towards this

10:25

in my couple little bit ogre. oh this

10:27

what else on a lot lot the other

10:29

colors are named violet it's over Allow is

10:31

almost like. A very light blue. Why do

10:33

you think they went with that Colored houses?

10:35

I would never equate the galaxy with like

10:38

this weird muted violet color lovingly. I mean

10:40

if you look at it head on as

10:42

the going back to my white wine tastings

10:44

is yeah you'll get a on. It's like

10:47

so dark that it's almost black and then

10:49

as you can to tilted a little the

10:51

you see this like inky blue purple tends

10:53

to it's meaning as a catalyst like the

10:55

night sky and yeah maybe the closest and

10:58

to the absence of. Color. Avoid

11:00

the A voice Ago Void Colors. Colors

11:02

Criminal. Three, because boy avoid gotta do

11:04

to do it So two thousand times,

11:06

but noted thick as of as I'm

11:08

curious about what you're doing. Yeah,

11:11

I mean it's like. Very. Very.

11:13

Sweet, very raspberry like nothing was

11:16

raspberry jam. Mcconnell and Raspberry Top

11:18

know it's late and said he.

11:20

Like. You pushed a raspberry. In between

11:22

your fingers? Yeah, yeah. Although.

11:25

Now I mean it's like I maybe being

11:27

thrown off by like the color and the

11:29

viscosity tasting it a kind of reminds me

11:31

of i'm. Like dimetapp.

11:34

Half mad Men and everything that when

11:36

you were yelling Purple Green Earth Hoadley.

11:38

Degree bought a pop the atomic full

11:40

on. A. Criminal cotton candy and a

11:42

new wants to it? Yeah, I ask about

11:45

the cotton candy thing is, so a lot

11:47

of people say we have tried all of

11:49

these new cook more products and the reason.

11:51

Said. That companies are running out of

11:53

like room because I remember every new Coca Cola

11:55

product that came out when I was a kid.

11:57

You know you had. Yeah.

12:00

Vanilla Coke was relatively new that ended in

12:02

orange of the Arena Blood Orange Cope. When

12:04

they launched the like fancy diet Coke flavors

12:07

they did a raspberry Coke and even had

12:09

the Coke Black. The Espresso Coke where you

12:11

love your mother had these are all flavors

12:13

that exist with a nature and then it

12:15

seems as if. They. Sort of

12:17

run out. And now they're flavors

12:19

are called like Coca Cola G x

12:21

Three Thousand partnered with Rosalia actually felt

12:23

that one called Coca Cola move partner

12:26

with Rosalie As Or and all of

12:28

their flavor notes are. Paired.

12:30

With like birds that emotion like this taste like

12:32

excitement and hope and I think that's what the

12:34

galaxy thing is but a lot of a tasting

12:36

as people get they all say cotton candy. Yeah

12:39

what is that cotton candy thing that people are

12:41

facing. An Cotton Candy Months. So

12:43

like when you make cotton candy you

12:45

like melts sugar and the i didn't

12:47

have this like science element basically like

12:49

as soon as you start applying he

12:51

to cigarettes starts breaking down so and

12:53

ah like color. as

12:55

it's almost like a like a trucks

12:57

sitting your car mirror like searing and

12:59

asks that happens to it and so

13:02

it gets all these like kind of

13:04

naked edges and then becomes like smell

13:06

awful a in addition to testable so

13:08

an asshole multiple is one of the

13:10

byproducts of like melting in the early

13:12

caramel this in a sugars. it's basically

13:14

like simple some simple things formed. When

13:16

you start to break down sooner but don't break

13:19

it down all the way that would be getting

13:21

more into caramel and cotton candy is mostly clear.

13:23

Not sir. You. Caramelized. This

13:25

I think of you use like smell a bucket

13:27

ushering and really smell anything I'd lay down smelled

13:29

com can even after it's cool down right like

13:31

itself have is melted. I've. Ever since

13:34

they appoint a point, you know they're

13:36

blue rises in their pink lever that

13:38

that's Know the association is this at

13:40

a carnival? less noise. I've. Not isn't

13:42

girl I mean blue raspberry. kind of the

13:44

oh gee flavor that didn't exist right? Ended

13:46

up with hundred have nothing but now it

13:48

certainly exists am in our consciousness. Whatever.

13:51

You think I will have you

13:53

noticed anything? just like watching snack

13:55

food trends? Change. Over the

13:57

years from like as a chemistry Prospectus. Oh.

14:01

I mean. Like a big

14:03

one is obviously like spicy backs. like

14:05

they were not as popular. Be no,

14:07

ten or fifteen years ago and now

14:09

like. Everything has to have a spicy

14:11

version Everything and I mean that the

14:14

molecules that capsaicin a the spicy component

14:16

peppers and yeah I mean that like

14:18

a lot of these is your even

14:20

if they're named after things from nature

14:23

even of it's like oh this is

14:25

this. Is team or like this? Is

14:27

blue raspberry. I'm another. There. Is blue

14:29

raspberry but rather s I'm. Dominate.

14:32

Everything the nature but like the way

14:34

that these snacks are may it will

14:36

take like all of these flavor listen

14:38

greedy and some make you know like

14:41

the chipper, the liquid or whatever and

14:43

then like add a flavor to it

14:45

selectively Ricans and a bottle from a

14:47

flavor house. They're like several of these

14:49

places that just like to compose flavors

14:51

from. you know, their molecules all day

14:53

long. Ah, kind of like at an

14:56

early electronic music when you had to

14:58

program a synthesizer to make a noise

15:00

on. yeah so so you know. Now.

15:02

They're making more abstract sounding ones that even

15:05

when and all of the flavors had like

15:07

a reference in reality it's they were still

15:09

not made from that. Things he wouldn't like

15:11

to still a piece of cheese. And and

15:13

makes like to use ships. Out of

15:15

it you we are. It's like

15:17

isolated butyric acid and diacetyl and

15:19

like several other things along like

15:22

blended together So there's always this

15:24

like elements of making things up

15:26

ah involved in like creating flavors.

15:28

So it's not like necessarily that

15:30

surprising that. People. Would start being like

15:32

well. For making things up anyway. Let's.

15:34

Us like make everything up yeah that's

15:36

interesting for I thought about of her

15:39

perspective of a new coke. wasn't adding

15:41

actual raspberry juice in the raspberry flavor

15:43

or not but only for fact that

15:45

a how to basis in reality I

15:47

was like oh this makes sense but

15:49

know it was always they were retrofitting

15:51

the term raspberry into the combination of

15:53

chemicals pulled from the void. Yeah so

15:55

now the might as well be doing

15:57

that with Coca Cola Soul Blast. Or.

16:00

That. It was launched

16:02

alongside I Actually Have Thousand Year Blood War

16:04

and had an action flavor. Is I actually

16:06

care? Soldiers? Okay primary. Out as rather

16:08

thousand your blood more. Ah the flavor.

16:11

Three thousand your blood war ways. I

16:13

believe in animals that a man, a

16:15

man or a proper has all. boss

16:17

was mine. just call him cells into

16:19

your blood or yes, This

16:24

like metal got a true that's a good

16:26

I'm yeah. there was talk of color wise

16:29

three Thousand Oaks com that add tasting notes

16:31

were I quote liquid from Maraschino cherries mixed

16:33

with grape cough syrup. even has a little

16:35

bit of that medicinal burns from. One food

16:38

critic trying it. Well, With.

16:40

Fantastic. About make this

16:42

is what what does cook a cool

16:44

again some doing all of these silly

16:46

wacky wild things like was like what's

16:48

the point is likes being invented is

16:50

getting new people to come by the

16:52

codes. I don't understand the purpose of

16:54

it. I mean I think

16:56

like a lot of it is just marketing and

16:59

like trying to maintain market Sir I mean like.

17:02

Coca Cola, just plain regular. Coca Cola as

17:04

a like manufacture products is about like as

17:06

close to perfect as I agree. yeah I

17:08

know around with the action. just to be

17:11

innovative. I mean like it you know says

17:13

you like start started. It's almost like a

17:15

tail wagging the dog saying that. I'm like

17:17

oh we want this things are going to

17:19

respond to it. It's like well if we

17:21

likes makes a seat The thing that's crazy

17:23

people will talk about it and get. Excited

17:25

about it! You'll be hearing the name. Coca Cola all the

17:27

time and the next time you go to the store. You'll

17:29

be like maybe I'll try to find in

17:31

l. A warlord

17:34

skull throne. Find

17:37

it, you'll defy like. The notices that. I.

17:43

Know many of you look at me up

17:45

here in my ivory towers and say wow,

17:47

he's different. Couldn't have no. Dear listeners, I'm

17:50

just like you. I also have tons of

17:52

subscriptions that I am paying for every single

17:54

month and do not want her use. For

17:57

instance, Nicole: How much European Grand Prix Track

17:59

and Field. Arjun just. About Zero

18:01

like Zero percent of my time is spent

18:03

doing. Okay so where where different right? I have

18:05

to download a new subscription service generally from some

18:07

European Broadcasting Corporation. Watch these track meets and then

18:10

isles and tend to cancel it. Of course after

18:12

outdoor track and field season's over but then those

18:14

twelve ninety nine a month payments they to keep

18:16

racking up and sometimes you don't notice them says

18:18

come through and apps but what if I told

18:20

you. As a service. Second,

18:22

Completely get rid of the love with the

18:25

service because Rocket Money! God damn right it

18:27

is. Nicole. Lucky Money is a personal

18:29

finance app that same intensity unwanted subscriptions,

18:31

monitors you're spending and help floor your

18:33

bills so they eat and grow your

18:36

savings. With Rocket Money I have full control

18:38

over my subscriptions and a clear view of

18:40

my expenses. My can see all my subscriptions in

18:42

one place. In if I see something I

18:44

don't want which I can says is enough is

18:46

almost all of them, Rotten Money can help

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19:48

Thing that lays said where they had what.

19:50

Like. For he was the flavor. Tell

19:52

us the flavors. Uma adult as though the

19:54

so I just I think you might know more

19:57

about a potato. I submitted all.

19:59

I really don't labour. It

20:01

like that they do decided on like

20:03

a cappuccino flavor him chicken and waffles

20:05

flavor. Of issued in was only one like

20:07

say Allah or about the Coaxing in the

20:10

new seven be definitely. All. Of their

20:12

sales are from diet Coke in regular color

20:14

that that's like advances like ninety percent plus

20:16

yeah and it's these new things that just

20:18

get their name like immediate the same way

20:20

than that Seven Eleven introduces a Halo, three

20:23

Mountain Dew flavors slurpee so they can sell

20:25

more cigarettes and Lotto ticket sales raised. Not

20:27

about the same people were hiding belongs leader

20:29

lot the I of and audience that thing

20:31

but now I delays do us a flavor

20:33

challenge. It came out and most it's. Two.

20:36

Thousand and Fourteen was the first time

20:38

they didn't They had fourteen point four

20:40

million submissions to at the briefly as

20:42

who'll hey, we've run out of flavors

20:44

you suddenly have no one else video

20:46

but it was originally had as a

20:48

campaign and I got really excited about

20:50

it until I actually. Tasted all

20:52

of them in there wasn't a single flavor

20:54

of than I was like oh this could

20:56

actually compete with the other on so we

20:58

go through the winners from every year. There

21:00

were lots first year bacon mac and cheese

21:03

which three and six a fair amount of

21:05

sensory and it. Was. Like the height as with that

21:07

made it in bacon many. oh. My. God I said

21:09

and flavor is his father's and selling high

21:11

line with quickly mode er en route from

21:13

that movie was it till of I remember

21:15

obvious a one. I don't think it was

21:17

a lazy with the flavor challenge but it

21:19

was in their era where they eventually flipped

21:21

it to like the leaves tastes tastes of

21:24

America and and passport of to flavor. Were.

21:26

There to preventing international it is because they

21:28

had a sis one chicken flavored lace have

21:30

that I ruined a fantasy football draft forty

21:32

five years or those the only ships I

21:34

got and there. Were. Like Mala flavored

21:37

the they alexis. On. Pepper color and I

21:39

were speculating about if I were sitting. There

21:41

are also Ramayana same a model at Six

21:43

year when yeah mate are purposely made it

21:45

so I remember which is really fun but

21:47

no the that had this a. Deeply.

21:49

Does burn meet flavored. That was

21:52

really unsettling and I looked. On.

21:54

The listening radiance in it said

21:56

i'm like Lays natural browned walk

21:58

flavor. It had a trademark ah,

22:00

okay, to want hey slowly Exactly

22:02

why is it a believer in

22:04

Boise? the not translate onset I

22:07

tell us. But how would you

22:09

go about like making something like

22:11

that from scratch. Ah yes The

22:13

first thing I would definitely Alex

22:15

walks a flavors are this? it's

22:17

a Song is I would fire

22:19

up the Trustee Gas Chromatograph Mass

22:21

Spectrometer. Or should I go back to

22:23

what were they. Say.

22:26

Yes, Ah, so I guess her

22:28

monograph Mass Spectrometer on. The.

22:30

Remote like earlier when I saw came out my

22:33

phd and it was like we're all this a

22:35

bunch of chemists measuring different things. So Seattle a

22:37

gas chromatograph, mass spectrometer is how you measure flavor.

22:39

Molecules. Ah so you know

22:41

as as the flavor flavors are mostly like

22:43

a soup of many molecules together. So this

22:45

this machine that instruments very carefully like separates

22:48

them all from each other and then Like

22:50

tells you what. They are all in a row

22:52

and than even also like. Calculate somewhat

22:54

to be to have see to work but.

22:57

Yeah, so like the first, the first ever be like. Okay,

22:59

so I'd like to. Make.

23:01

Some walk, food, And

23:03

or maybe even just like you know he'd

23:05

have a walk really high and then oil.

23:07

yea I end up in a we have

23:09

like different ways of like collecting. Smells.

23:12

Essentially I'm so you to me basically

23:14

get like it's like a little needle

23:16

and it has like a like in.

23:19

As little needle and you can push a

23:21

like thread that inside the needle out and

23:23

it's like coated with this lake. Coding.

23:26

That's very sticky to smell see like. Collects.

23:29

Yeah, like and extracted like put it in

23:31

that we call it the head space because

23:33

he knows us smells kind of the reason

23:35

you can smell the little. The problem for

23:37

the yeah they're like ah you can't see

23:39

it but you'd imagine like you there's your

23:41

food and and as as like cloud of

23:43

labor molecules above it in the head space

23:45

and collect those molecules, put them in the

23:47

gas chromatograph, separate them or from each other,

23:50

figure out what they were and then go

23:52

about ah trying to. you see if there

23:54

is like is their commercial source for this,

23:56

Do we need to just like cook a

23:58

walk a thousand times. And then like extra. The

24:00

and put that in some how am

24:02

I mean that is kind of how

24:04

like natural flavors work. Ah. We had a

24:06

natural flavors were. Okay, so like to

24:08

sit. Of Saucer and I. Love

24:11

This were like really basket. How

24:15

the same ship selma it's keeps

24:17

on any. Sport

24:19

Okay so like ever looked on like

24:22

ingredients list a little say like natural

24:24

and artificial flavors so artificial flavors are

24:26

made from like. From scratch from.

24:29

That it may be you like. they

24:31

used to make vanilla flavor by taking

24:33

wood pulp and leads the woody part

24:35

of would which is called lignin. Like

24:37

like this. The thing that makes would

24:39

like more than not like a bendable stem

24:41

or not and I'm if you break that

24:44

up it'll release basically vanilla smell for that's

24:46

one reason why like smoke smoke kind of

24:48

sweet Because you're literally like rigor down the

24:50

would amazon creating is like say would never

24:52

like molecules they would never take vanilla beans.

24:55

And without be a natural for it

24:57

was a yeah so endemic. A natural

24:59

flavor that is like flavor is that

25:02

come from a food said that they

25:04

have you know carefully extracted. Out with

25:06

some kind of organic solvents. And

25:08

a purified and then bottled so late

25:11

night. I guess the thing with natural

25:13

flavors is in a you could have

25:15

something labeled as a natural flavor. Like

25:17

natural raspberry flavors does not mean it

25:19

comes from a raspberry. It means that

25:21

the components come. From something that was

25:23

once food so they might that other.

25:26

Yeah into a into something that

25:28

resembles raspberry that's technically is natural

25:30

because they didn't do any like

25:32

chemical synthesis they just of extraction

25:34

butter. Ah comes from things that aren't.

25:36

Rubber. Other there's

25:38

been a and I'm sorry talked about this

25:41

before nine two things on address or would

25:43

be rebuttals. High me about

25:45

why not? What did I agree? Randomly start

25:47

without from the have an Ally. They

25:50

want to be rebuttals or it soon was

25:52

Gallegos. Oh I'm sorry I'm a cast sorry I'm at

25:55

the where he I have yeah at the and so.

25:57

This is yes was so you know if smells

25:59

because. Labour So if you know stuff

26:02

fragrances then that all those and help

26:04

enhance your understanding of flavor and vice

26:06

versa. So like a big thing with

26:08

with fragrances is like. Basically. The

26:10

idea that likes having a small amount

26:12

of something really nasty middle the nice

26:15

stuff like much richer and nicer and

26:17

more amazing. So like Ambergris exactly every

26:19

which is like a type of well

26:21

vomit on the cats story and Witches

26:23

and. He was a lever

26:25

anal glands. I'm there's a lot of

26:27

beer, mosques and things like that. Arms If

26:29

you saw them in pure form it's like

26:32

I mean it's it's musk. There's a reason

26:34

that we use that are must fear for

26:36

others, less on really intense, really unpleasant. but

26:38

let's have a little bit of it with.

26:40

you know, a bunch of other ah. Flower

26:43

smells or something like that. gives it like gras.

26:45

Be tough and. Are delicious! So.

26:47

Yes, of a little bit of something

26:49

horrible. A. Mixing. Says great. Like.

26:52

Life ways, Or

26:54

anal glands say com and at any

26:56

point of my for com ramps up

26:58

there are so out of the difference

27:00

lies Egypt family are talking to somebody

27:02

who was a flavor scientist for leave

27:04

school and there's or know how had

27:06

just become an arms race on how

27:09

spicy can you make a trip with

27:11

a long as he going to be

27:13

acquitted the job offer an article by

27:15

Pay for People to consumers the packing

27:17

one ship challenge nearly sell me a

27:19

battery all of the hospital I think

27:21

somebody died recently. I got a heart condition

27:23

diet your heads it's tough out there so

27:25

point is the tips. So excited going people

27:27

Yes on the made zip. so sour now

27:29

that you know I will them with the

27:31

hospice silica which is all. You know that

27:33

until they got of nowhere to go in

27:36

this life use our sector anymore. They haven't

27:38

hit What do you think? The next Frontier

27:40

is the second class. While I mean there's

27:42

like an upper limit to how salty you

27:44

can get, probably as bitter as possible is

27:46

not gonna fly. I mean, oh mommy is

27:48

a you know, kind of like the dark.

27:51

Horse of flavor A lot of

27:53

people. Don't. Know what

27:55

it is or it's hard to identify. It's basically the

27:57

taste of savory this. sort of. So I mean, I

27:59

guess you could. dip a chip

28:01

in MSG, which is, you

28:03

know, glutamate, it's pure umami,

28:06

and then have like the most umami chip that you

28:08

could ever have. Wow. And that would

28:10

be like very, very, very, like brassy and

28:12

rich tasting, but just like completely umami.

28:16

They already made that and it came out like four

28:18

years. No, no, no, no, no, no. It's called

28:20

chicken in a biscuit. Oh, yeah. Have you had a

28:22

chicken in a biscuit? Oh, it's been a while but

28:25

yeah, pretty iconic. It's literally it's MSG and onion powder

28:27

and I swear to God it is the greatest tasting

28:29

thing in the world. It is delicious.

28:31

But no, it would be fascinating to see places go into

28:33

the like the black garlic territory, like finding these things that

28:36

have a ton of umami in them. But

28:38

that might be a little bit limiting and talking about loss

28:40

leaders. The most popular

28:43

flavor of potato chip is plain and it

28:45

outsells every single other flavor. I refuse you

28:49

to plain chip unless I'm dipping. I love plain

28:51

chips. Unless I'm dipping. It's a really good plain

28:53

chip. Interestingly, sorry, salt and pepper

28:55

chips. I love salt and pepper chips. Have

28:57

you noticed that like, it's not just salt

29:00

and black pepper. There is like the savory,

29:02

garlicy thing. Absolutely. Yeah, it carries it. Yeah.

29:04

You like that or not? I

29:06

mean, I like it. It's tasty. I would enjoy

29:08

the opportunity to have just plain black pepper and

29:10

see what that was. Probably would be boring though.

29:12

It might be I mean, I don't know, it

29:15

might be like, you know, having like a palate

29:17

cleanser almost. A palate cleanser. After

29:19

the umami bomb. I think the chip, the

29:21

chip roll should make a complete

29:24

harsh left turn and go into

29:26

like weird sweet flavors.

29:28

I think a blue raspberry chip would

29:30

be an absolute trip and something that

29:33

we've never like, imagine like laffy taffy

29:35

banana, but you're chewing in a

29:37

chip instead of it being like a candy

29:39

experience. I think that's something as a human

29:41

being we haven't seen before. And I really

29:43

want us to like explore and see what

29:45

will happen with that. Like an apple teeny

29:47

chip. I would. Oh my god,

29:49

Midori sour kid. Nicole loves Midori

29:52

sours. You remember? Dude,

29:54

I started making Midori sours because of you. And

29:56

I started making Midori spritzes because I got a

29:58

whole bottle of Midori. Cheetos

30:01

made sweetos. Ooh. I

30:03

mean, if you hit the right sweet, salty

30:06

thing, I think that's really nice for people.

30:08

Honey butter chips? Exactly. Honey

30:10

butter chips are delicious. Those are ridiculous. Yeah. I

30:13

think there's some flavors that would

30:15

be too unfamiliar for people in a chip context.

30:18

Kind of like this, like, Wok He didn't

30:20

work as a chip. There's actually a sweet

30:22

spot where people like things to be novel

30:24

but also familiar. So

30:26

there's a point in the middle of

30:28

medium familiarity, medium novelty that everyone loves.

30:30

The maple bacon bar, to me. The

30:33

maple bacon bar is the perfect middle point where

30:35

it came out at the time and it was

30:37

like, oh, maple syrup, bacon, breakfast plate, donut. This

30:39

all makes sense. All makes sense. And

30:42

then it was all downhill from there. I'm

30:44

curious to see where stuff goes. The rebranding of

30:46

Sierra Miss to Starry, I think,

30:48

points to the big direction that we're going. Is that

30:50

what Starry is? Yeah, yeah. I thought

30:52

it was some kind of off-brand, like, you

30:54

know, Dr. Phillips instead of Dr. Pepper. I

30:57

grew up on Dr. Chef. So no more, like,

30:59

mountaineer, rangy. We don't want that

31:01

anymore. That's like, pastoral, rugged, pioneer, salt of

31:04

the earth. No, now we're reaching out to

31:06

the stars. We're optimistic. We're living in the

31:08

digital age. We're in the cloud. We don't

31:10

exist in physical form anymore. Totally thought

31:12

it was like a self-confidence thing, like,

31:15

star, like, you're like, starry. Oh,

31:17

it sure is. Shoot for the moon, and even if

31:19

you miss, you're living among the starry. See, that's where

31:21

I went. You were thinking about, from the galaxy, I

31:23

was thinking it was all about, like, you know, self-esteem.

31:26

What if I told you, whatever you think,

31:28

you're right as long as you drink the

31:30

soda. That's exactly what they want. Whereas

31:33

Sierra Miss is only one thing. You're

31:35

John Miralassou. Who likes real things. We

31:37

like AI and the cloud and, you know, no

31:40

gravity and stuff like that. And we

31:42

sure like to taste them. Do

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32:18

Nicole, it's a convenience. Me

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you really? I get it, it's special, tough. Yeah,

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I don't like going that much. Maybe like once

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I don't like judgmental butchers either. Yeah, me either. You

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order meat, they're all like what are you going to do

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Podcast. All

34:45

right, Nicole and Ariel, we've heard what you and I have

34:47

to say. Now it's time to find out what other wacky

34:49

ideas are rattling out there in the universe. Well, it's time

34:51

for a segment we call... Opinions

34:55

are like

34:58

casseroles. All

35:02

right, let's get

35:07

to the first opinion. My

35:10

name is Nick. I'm from Michigan. A

35:12

long-time listener, Mythical Kitchen, best YouTube channel

35:14

out there. Hell yeah, brother. Thank you.

35:16

So watching the shows, I

35:19

always thought that the blood lava cakes from

35:21

Food Fears and that the blood taco from

35:23

Will It Taco Reheated looks like the most

35:25

interesting stuff Josh ever made. And

35:28

after going to London for my honeymoon

35:31

and having black pudding, I have

35:33

to say blood really

35:35

should be put in more dishes here

35:37

in America. And I'm

35:39

going to be keeping an eye out for dishes

35:41

like that. Hope

35:44

you guys have a great day. Thanks for all the awesome stuff

35:46

you do. I

35:48

agree. I love blood. I

35:50

love blood and it sounds like it's a good idea. It sounds like

35:52

we're being like edgy. You

35:55

know, like black pudding, Morcia,

35:57

dinuguan in the Filipino cuisine.

36:00

Delicious. Soon day from Korea month

36:02

there's a French jug. the hair-where they

36:04

bleed the hair and then they cookie

36:07

it. it's own blood and then they

36:09

emulsifier the blended liver and do it

36:11

in. It's all a metaphor for Christ

36:14

being risen in the spring tile. Cool.

36:16

Ah so good. but it like this

36:18

libor actually comes through. em. All.

36:21

Of these things are just. In. Animal exists

36:23

in you should try and use all the

36:25

parts exactly as long as. It's not not

36:27

wasting the saying that like a better life

36:29

for us to eat it. On

36:31

herbicide Americans. Into have more open minds

36:33

about eating awful organs and blood. What

36:36

are the flavors? Because there's some people that are

36:38

very sensitive to it like written length or the

36:40

founders of this company as link. Especially like you

36:42

hate the taste of liver of blood a lot

36:44

of awful. What are the actual things you tasting.

36:46

On I think the thing that turns

36:48

a lot of people os is the

36:50

like metallic Young Lever Sir I'm. And.

36:53

We can. We can taste metal ions,

36:55

the usually bitter tasting so that the

36:58

like metallic flavor is actually an aroma.

37:00

I'm and it's It's kind of what's

37:02

that same sort of mechanism as when

37:04

you like pick up a penny and.

37:06

Than your fingers smell like a penny

37:08

on. The. Metal will actually

37:10

like catalyze other molecules like sadie

37:12

acids and things like that to

37:14

form to like break down and

37:16

form intellect smaller volatile molecules so

37:18

you get like alba hides and

37:20

the smell of the flavor of

37:22

like raw beat that can be

37:24

like quite intense and like blood

37:26

and stuff is a proxy to

37:28

see now is the molecule so

37:30

I think I think some people

37:32

are are especially. Put off by

37:34

those. Flavors. Damn.

37:37

That threads. That. So read but

37:39

when you cook it it kind of atlanta

37:41

gets rid of that doesn't it that that

37:43

metallic this of of blood kind of goes

37:45

away. When. You cook blood. yeah

37:47

I mean late new mascot with

37:49

other onions and yards as a

37:51

society defence. Ah. yeah i

37:54

think my and like you know everybody

37:56

has we have like four hundred different

37:58

types of a factory receptors So everyone

38:00

has like a different kind of profile of do

38:02

they have more of this one or more of

38:04

that one? So it's definitely

38:06

possible for some flavors to be like much

38:09

more intense to you know person a

38:11

versus person And that can be good

38:13

or that can be like off-putting. There's a stat that

38:15

people very casually throw around that Taste

38:17

is actually 70% smell. Is there any

38:19

validity to that number or how does

38:21

that interact? Uh, So

38:24

I think what they what they're referring

38:26

to is that like flavor is both taste and

38:28

smell So like strictly speaking taste is just what

38:30

happens on your on your tongue with taste buds

38:33

So like sweet sour salty bitter umami you're talking

38:35

like Metallic aromas or roasted

38:37

meat or coffee or floral or fruity

38:39

whatever that's all smell And

38:41

if you've ever if you ever had a cold or

38:44

like more likely if you got COVID in the last

38:46

four years And you like

38:48

lose your sense of smell and like

38:50

food tastes really flat and boring It

38:53

doesn't actually change the taste of the

38:55

food literally speaking that is just flavor

38:57

minus smell So it's like taste without

38:59

smell so if you think about how

39:01

muted that is when you when you can't smell versus when

39:04

you can Obviously

39:06

like smell is a huge part of

39:08

that it's like I Don't

39:10

know actually know how you would like quantify the

39:13

percentage. I think it like depends on the

39:15

situation I mean because also smells without tastes

39:17

can be a little weird seeming as well

39:20

Yeah, I guess as a As

39:23

a thought-provoking statistic that makes people appreciate that smell

39:25

is a big part of flavor. Yeah, sure. Yeah, 70%

39:30

100% accurate all the time 60% of the

39:32

time all models are wrong, but some are

39:35

useful Hi,

39:37

Josh and Nicole. This is grace from Buffalo,

39:39

New York, and I've got some opinions and

39:41

questions As

39:43

someone from the city where chicken wings originated

39:45

from why do places outside

39:48

of Buffalo call them? Buffalo wings

39:50

they should be called chicken wings

39:52

only and should be ordered as

39:54

hot medium mild or barbecue Mmm,

39:56

I just I hate

39:59

the term Buffalo Also,

40:01

I'm a vegetarian, but I will always

40:04

defend the proper way to eat chicken wings.

40:06

You must eat them with blue cheese,

40:08

which I find disgusting, but

40:11

eating them with ranch calls for war.

40:13

Thanks for listening. Love y'all. And

40:15

go Bills! Go Bills, Mafia! So

40:18

like you don't call them French fries in France? No,

40:20

you call them Frites. You call them Frites, you call them Fries. You

40:23

don't call them Buffalo wings in Buffalo.

40:27

I went to a restaurant in the year

40:29

of our Lord 2018 in El Reno, Oklahoma

40:31

and they had freedom fries on the menu.

40:34

I don't even remember why people were mad

40:36

at France. They didn't... I

40:38

think it's like Iraq War or something like

40:40

that? This is like a 20 year

40:42

old argument. I know, I know. Give

40:45

it up. But anyways, yeah, I get that.

40:48

People from Buffalo, they have one food that

40:50

was two foods that were invented there, but

40:52

nobody cares about beef on Wek anymore. Unfortunately.

40:55

Have you ever had a beef on Wek? Yeah, yeah.

40:57

Super good. It's incredible. Yeah, yeah.

41:01

I agree. Yes, I agree with you. She

41:03

mentioned that blue cheese is disgusting. Are you a blue cheese fan?

41:06

In certain contexts, I'm a blue cheese fan. Yeah,

41:08

I mean, I think it's like good to balance

41:10

out the like high acid, high

41:12

spicy of Buffalo sauce. Yeah,

41:15

definitely. Yeah, this is interesting. So like, Buffalo

41:17

wings are fascinating to me as

41:19

a case study of how to

41:21

balance flavors because you just have

41:23

capsaicin and vinegar and salt. Yeah.

41:26

And then you throw basically pure fat, like dairy fat

41:28

into the mix. Yeah, yeah. And it's this incredible alchemy

41:31

and you can use that knowledge for

41:33

anything. But in terms of pairing

41:35

that with ranch versus blue cheese, like from

41:37

a science perspective, what do you

41:39

think works better? Because we had this debate ranch versus

41:41

blue cheese. We sure did. I'm a ranch guy for

41:43

anyway. I'm a blue cheese girl. I love the

41:45

herbs. I think specifically, I generally prefer ranch

41:48

and ranch like dressings. Categorically,

41:51

if I had to pick one, but like

41:54

specifically for the wings, I think there's something

41:56

about the like funk of blue cheese that

41:58

just like really. The energizer

42:00

as well with that's like punchy

42:03

spicy pungent sing of a of

42:05

of the buffalo sauce. Ah

42:07

so I would a outdoor with which

42:09

he definitely is offered the choice lack

42:11

tonic mold wins again. Oh

42:14

yeah, I know there.

42:17

Are. Some i just the what's and but

42:19

the thing that like I'm confused about

42:21

is why not put respect on buffalo

42:23

wings mean like wouldn't problem. With

42:25

self moving Buffalo, New York,

42:27

Miami for how. That would have

42:29

the greatest things that come out of

42:32

your town city is the what is

42:34

the chicken wing and covered in delicious

42:36

As I would say no you do

42:38

some deep seated reflection, think about what

42:40

you're saying hear I'd made my face.

42:42

I do find it difficult to believe

42:44

that no one eight a chicken wing

42:46

before my i want to buffalo and

42:48

subsided to spray So that's it on

42:50

that like as a as a style

42:52

of living I think would be properly

42:54

called buffalo right? Sort of like you

42:56

know ah you can't call it champagne

42:58

elicits. From a sense and reason France

43:00

if it's a the wrong sauce on

43:02

buffalo realize it's just a a A

43:05

are going to Scotland certainly. Here

43:09

and we make you know how to some of

43:11

our decision making power Taco Bell for pop rocks

43:13

in a burrito or your trouble you know and

43:15

try to make a sparkling burrito and it was

43:17

murdered with a pop rock So yeah yeah they

43:19

were all for I know you could make and

43:21

unsweetened pop rock for a blood sugar. gives them

43:24

a sweet is no inflict a some assistance and

43:26

will go to the drawing board and will be

43:28

can be made and we made a Baja blast

43:30

A small cage once your number. Of

43:33

produce increasing a Baja Blast Panna cotta.

43:35

Ah for a job. Used

43:38

to be on the coming years now or was

43:40

damn if something I was lost. A.

43:44

High Johnson the com. Um, so

43:46

I've been dating a guy for

43:48

a long time and grabs to

43:50

resettle. Unconvinced, by his parents

43:52

that he is lactose intolerant

43:54

oh and i have spent

43:57

our entire relationship building a

43:59

menu and buying the

44:01

groceries and cooking surrounding his

44:04

supposed dietary restriction. I

44:08

decided to start experimenting

44:10

with small doses of dairy.

44:14

I hope she got an IRB form

44:16

for that. There's been no reaction whatsoever.

44:19

And if he knows that he eats

44:21

something at a restaurant or orders something

44:23

in that has dairy in it, he

44:26

has a reaction. If I

44:28

put it in the food that we make at home,

44:31

he is none the wiser. And

44:34

I feel kind of bad about it, but... You

44:37

should. So I guess this

44:39

is more of a confession than an opinion. You

44:41

guys have a good day. Okay,

44:44

this is like the opposite. So it's

44:47

like Munchausen's by proxy, right? I'm

44:49

not a doctor. A little bit, yeah. I'm not a doctor,

44:51

even though I would be a really good one. Dr.

44:54

Daltry. Yeah, yeah. And

44:57

Nurse Josh says, hell yeah. I

45:01

cannot condone the she-age. I'm

45:03

so sorry. Yeah, stepping

45:06

away from the science advice and into the

45:08

relationship advice, I've been married for a while,

45:10

and sometimes

45:12

you really need to give up your need

45:15

to be right about some things. Yes, thank

45:17

you. As an also-married person, I agree. And

45:19

just accept the irrational, crazy thing

45:22

that they insist on. Yep. I

45:25

mean, if it's everything, then fine, you deal with

45:27

it. You don't need to be right all the

45:29

time. Well, I'm sure I have idiosyncrasies that drive

45:31

people crazy, but to

45:34

a certain extent, just accepting those about people is a nice

45:36

thing to do. You're right.

45:38

Now, I ain't married, but I'm hurtling

45:41

towards it, and I also have a

45:43

fiance with fake food allergies. Okay.

45:45

Hear me out. She's allergic

45:47

to, quote, beans, but that is a very

45:49

large category. And so she's

45:52

not allergic to, like, beans, right? She's allergic

45:54

to something within a bean that has caused

45:56

a reaction to her before. And I say

45:58

she's lying, she's not lying. But

46:01

chickpeas she can eat that's the one that

46:03

she knows she can eat yeah Which those

46:05

are like kind of the highest protein beans

46:07

so When she's in the

46:10

protein that tends to cause negative reaction uh

46:13

I mean they're elected there are lectins But that's like it's

46:15

like a different kind of molecule than a protein I would

46:18

be curious is her reaction like indigestion

46:20

or like a rash vomit like

46:22

straight. Oh, okay spelling so yeah

46:25

I mean like oh my god I

46:28

get that with oysters so unfortunately um I

46:32

mean so like there are There

46:34

are like basically forms of soluble

46:36

fiber in beans Fructooligosaccharides

46:38

and stuff that's like what gives

46:41

you gas beans

46:44

So but it sounds like she's

46:46

reacting to something more than than than that

46:48

yeah I mean it didn't

46:50

didn't pythagoras die from eating fava beans. Yeah

46:53

My brother in law has that beans

46:55

yeah my brother-in-law if he eats or is

46:57

near fava beans he will die Wow,

47:00

but maybe not up to me like

47:02

he cannot consume a fava Yeah, I'm sort

47:04

of like genetic thing and his like makeup

47:06

huh yeah So she's allergic to beans

47:08

can resume cookies, and I'm like what about lentils,

47:10

and she's like no I can't have that she

47:12

she doesn't know at all But I just don't

47:14

push it and I don't cook anything with any

47:16

bean or aun like Things and

47:18

when we go out to restaurants, and we will

47:21

go to like a traditional Lebanese restaurant or something

47:23

And she'll go can you ask them if it's

47:25

only chickpeas in the hummus and I go yes

47:28

This is they are all speaking Arabic in the

47:30

back hummus is literally Arabic for chickpea It's

47:32

only that and instead of saying

47:35

that now I just asked the server

47:37

and they thought I may and that's love that

47:39

that is love that's love that is love that's Very

47:41

much your take yeah whether or not they can process

47:43

lactose is not the point. It's about trust And

47:47

use there's so many good lactose alternatives Yeah

47:50

Hey y'all, this is Martin from Minneapolis

47:52

two opinions first kale is a maligned

47:54

piece of produce kale It's just spinach

47:57

that learn to stand up for itself

47:59

everywhere used to use spinach, I use kale. Second,

48:04

really the only beverage you should have with a

48:06

meal is water. You can have something else as

48:08

an accompaniment, but you're not using it for lubrication.

48:11

Those are my two opinions. Thanks for your

48:13

work. Bye. How much more does this man

48:15

need? I'm confused that the primary

48:17

role of your accompanying beverage is

48:20

lubrication. Yeah. And not

48:22

on some kind of sensory

48:24

experience. I mean, I guess lubrication is a

48:26

sensory experience. Yeah, ish,

48:28

but I don't know. I've never

48:30

thought about it that way. I mean, I think the idea is

48:32

that it's not so much that the

48:35

tannins and the wine help the food

48:37

go down faster, but you

48:40

get an enhanced experience. You get

48:42

synergy between what you're drinking and

48:44

what you're eating, and it could bring out different stuff

48:46

or balance it. I mean, drink water if

48:48

you want to drink water. Is

48:51

he just eating old crusty bread

48:53

heels like an 18th century French

48:55

laborer? Probably. They actually

48:57

make like stickeners to put in

48:59

liquids. Stick it. So that

49:01

like people, like very elderly people who don't

49:04

have the muscle control to swallow. Yeah, can

49:06

swallow it. So like maybe he would like,

49:09

if he's like that concerned about lubrication, he

49:11

might want. Maybe, hear me

49:14

out. Maybe. You know what I think? I

49:16

think my friend Martin, Martin is their name.

49:18

I think they chew their food and

49:23

drink it. You know what I mean? I think they chew it in

49:25

their mouth and use the water to put it down. If I'm in

49:27

a rush, I'll do that. We've all been there. I

49:30

mean, from sensory science, they do know that

49:32

there are people that are high salivators and

49:34

low salivators. You can't vary in

49:36

the volume of saliva that you produce. So it

49:38

could be that he is lacking in that arena.

49:41

Incred, I'll pass to our tacos and

49:44

a real sugar coke is the

49:46

best. Or the, what is it,

49:49

the sangria soda? That's a sensory experience. That's

49:51

a special thing. Even if you're not drinking alcohol with your meal,

49:53

that's a fun time. I'm a fan of very

49:57

promiscuous Beverage Pairing. Oh My goodness. Yeah, Not

49:59

Just Wine. Yeah, enough. And the other metre lot.

50:01

About the kale Spinach Kale.

50:05

Weep. Everything so cyclical. Now right when went

50:07

from Calles we went from Calles is lining

50:10

the Pizza Hut salad bar. Yeah, I went

50:12

on until they were the world's largest buyer

50:14

of Kale every period. Young and then we

50:16

went to you know beyond say wearing a

50:18

cable Fletcher and then we went to Kale

50:21

Sucks and then our back to actually Kills

50:23

Good and round and round we go in.

50:25

Return of Greens tomorrow, Mustard greens and as

50:27

are going to go City portrait of the

50:29

I would love to I agree highly the

50:32

I heard of would have let's have a

50:34

more biodiverse those. Money. I. Love

50:37

it and try to ah but you know at

50:39

all say i hate baby's face gimme then mature

50:41

spinach. oh yeah one of my over the last.

50:43

Stand Up. Really? I mean talk about Senate

50:45

has grown tobacco. That. The onset

50:48

of in Salem big like that as illegally

50:50

and both. As you baby spinach is when

50:52

leaps and bounds, better than regular. Let me

50:54

talking about cooked spinach or Rossman. Itself

50:56

ways oh no not to

50:58

say not a citizen is

51:00

all depends on like nothing

51:03

dungeon. the video. Is

51:05

definitely more setser I can't you see

51:07

her as a twin. Towers were flavors

51:09

like Richard a little more tailored. Regular

51:11

curly kale, does it, I mean, I I cook with

51:13

a lot of our early kale to be an iron

51:15

available on my marines, I put flavors in? I liked.

51:17

I note hill. Where. Does lessen not

51:19

offer the not a novel an arrow thing.

51:22

I think there's any other same thing. I mean that's

51:24

why I like like mustard greens. For example, to.

51:27

His sons have like ten or more thing with

51:29

the onset. Little that you can enjoy. I

51:31

will say I ran through about had naps

51:33

do at the cabbage weeks scavenging. What it

51:35

does have a design. Me as a cabbage

51:37

I target is having a moment a little. Has

51:39

run on campus for thousands of years of.

51:42

I will continue that tradition I people dreaded,

51:44

subsisted on beats, cabbages and small frozen river

51:46

fish and desolate how I wanted that. If

51:48

it ain't broke, don't fix it for. That

51:53

know Thirty offers. Stop and by the

51:55

podcast and thank you so much! Softer

51:57

Areal Jobs Johnson Some says it's about.

52:01

Dr. Arielle Johnson, author of Flavorama, check

52:04

it out. Arielle, where can they find

52:06

you elsewhere? Oh,

52:09

online? Sorry. No, like what's your location? Oh

52:11

my gosh, sorry, I was looking at you.

52:13

Give them that info. What's your apartment number? My

52:15

social security number. I live

52:17

in New York, so come check me out

52:19

in New York if you're in time. Oh,

52:22

if you want to be featured on Opinions or

52:24

like Castor Oles, give us a ring and leave

52:26

us a message at 833-251. I fudged

52:28

the outro. My computer went to sleep and I was

52:30

Googling other things. That's why this is clunkier than it

52:32

used to be. If

52:35

you want to be featured on Opinions or like Castor

52:37

Oles, give us a ring. Nicole, just let me have

52:39

this one. See you all next time.