As a devout breakfast lover, I'm extremely in favor of this, but I do wonder with something as elemental as eggs: how far you can go into history before you just have to say "and before that, one day some guy decided to eat an egg, I guess?"
@@chanceDdog2009 Super cool channel! I hadn't heard of it until another viewer tipped us off to it on our last ep, but lots of interesting stuff there.
My first plate of nachos was a la frontera, in either Laredo or Nuevo Laredo. It was in the early 70s. Thanks for reminding me how good they were. The added bonus of what makes cheese runny made this geek even happier.
*Both ironically have the same logic and origin, but just interpreted differently!* Because "pudding" is cognate with the *French "boudin"* , which means *"curdled blood"* as well as the sausage products made from it. And I guess you could argue that both dessert pudding or any food that's dried up into cake form looks like its sanguine equivalent.
7:13 "Doritos" is a trademark name, the word in spanish would be "doraditos", close enough. In Mexican cuisine "dorar" (to make golden) is refered as frying, due to masa going from a pale yellow before cook to ocre and shiny (from the oil). The term ended up being used as a synonym for frying regardless masa is involved or not. In Mexico "dorar" is even used as synonym for skin sun burn and tanning.
This is definitely on our list! I believe I read somewhere that prisoners in New York (perhaps?) once made demands to the prison that included a limit on how often they could be served lobster.
@@MentalFloss Yeah, it is said that there was a law in Maine that lobster could not be fed to prisoners more than twice a week because it was inhumane to the prisoners. though some people debate that was really a thing.
Very well done. It reminded me of the season 10 episode 14 of Good Eats called Tortilla Again. The follow-up to season 10 episode 1 called Tort(illa) Reform. In that episode he not only goes into the history of Nachos but also shows how to make nachos by making and frying your own tortillas through to the finished product. In Alton's words "You patience will be rewarded."
@@tacobor Nice! I remember being really inspired by Alton-both his geekiness and his DIY spirit. I believe he wrote, directed, and camera operated some of the segments from the first iteration of the show. Strangely, he's a bit like Anthony Bourdain, for me-I've so fully adopted some of his worldview (like his disdain for "unitaskers") that I forget where I even heard it first.
Mental Floss I don’t know if “weird” is the word we want, but just different to different cultures. That crazy smelly fish or dog? To each their own but it’s interesting to see what others like around the world.
@@bbradleyjoness Hmm yeah, that's something we run into whenever we do a "weird clubs" or "bizarre xyz's" list for The List Show. It's hard for it to not feel judgmental, but "37 Subjectively Unusual But Fascinating _____'s" doesn't have quite the same ring. I think I read Andrew Zimmern, the host of Bizarre Foods, had a bit of a crisis of conscience about this very topic. Maybe there's an angle that's about foods that are only eaten in specific parts of the world...
I'm Eastern Cherokee, we use wood ashes to process the corn into dough. We make bean bread, which looks a lot like tamales. It's really easy to do with dried corn, you can just cook it on the stove along as the pot is ceramic coated.
Very thoughtful to insert the recommended yearly servings right in the formula (although I guess this year I'll have to figure out one day to abstain...)
I mean, an episode on chocolate needs to happen, but my question is WHY CAN"T FRESH CHOCOLATE BE A THING? We are so used to just getting dried cooking chocolate bars or melting pellets. Why can't we buy cocoa beans or some other fresh option?
Thanks! Any ideas to narrow down the focus some? We definitely wanna do something in the world of bread, but I fear if we tackle all of "bread" it will be a 2-hour episode...
I'd be really curious to see a video on the history of potted meats. I know Spam gets a lot of attention for its connection to US war efforts and meme status, but what about similar but earlier or even primitive methods of meat preservation? What are the intermediate links between meat right of bone and meat straight from the can?
I want to see an episode about the history and sustainability of eating Guinea Pig in Peru! Quick to raise and lots of meat, but there is such an American/Western aversion to the 'cute' animals.
Cuy! I've heard it tastes good, but that you don't get a whole lot of meat. It might be a bit niche for a whole video, but maybe we could do an episode on foods that are mostly eaten in one particular place/community...Thanks for the suggestion!
Barbecue is *definitely* on our list, but it's a bit intimidating given how passionate people are about their barbecue. But I'd love to get into the regional differences in the United States and how they came to be.
@@bla2220 Hmm what country are you in? I feel like here in the US, people will "have a barbecue" and then grill, but it's pretty well understood if you are "eating barbecue" it's food (usually meat) that's been slow-cooked with smoke. (Though, to be fair, my life and those of my friends/family revolve around food to an inordinate degree-maybe we're not a representative sample.)
What a cool series/video!! Love to know how tomatoes became such a staple in European cuisine despite being a new world food. Or why some ethnic/cultural food is popular in American while others aren’t ie Italian, Chinese, Mexican vs German, Russian, African
Haha! The true innovator wasn't the person who ate it, it was the one who said "No, yeah. This is totally normal. It's called...cheese?" (but, ya know, presumably in Polish or French or something).
Nixtamalization turns boring corn meal into to heavenly grits. :):) As an experiment I made tamale pie using grits in a manner similar to using masa. It worked. Not perfect, but it worked. It held together as well as masa. Nixtamalization, that's a great word for the day.
I'm always baffled by the origin story of nachos. Like, no one else thinks chilaquiles might have been a part of this? It seems make more sense than this very specific lore filled story.
I think chilaquiles definitely have to factor in somehow, which is why we wanted to mention them (also, just b/c they're really really good and should be on more menus stateside). But I do think nachos have enough unique factors (a melty American-made cheese, a lack of Mexican-style salsa that creates the textural variety found in chilaquiles, and the name "Nachos" itself) to justify their own place in the [food] history books.
@@MentalFlossbro, nachos were creaated in mexico, then is mexican, ignacio put chesse on tortillas in piedras negras, is México. Here in México, children eat nachos at school everyday, sadly, but true. Not because you have pizza hut or pizza dominos, means that pizza were not italian
The Frito-Lay vice president said that "Doritos" means "little bits of gold" in Spanish, but that is not quite right. The diminutive of "dorado" (golden) is "doradito" and the diminutive of "oro" (gold) is "orito". In the first case Dorito is missing "ad" and in the second case it is missing the D.
So, totally left field suggestion, but how about an episode on macarons? My sisters and I have been making a lot of meringue based recipes, twice out of quarantine boredom and once because Mother's Day.
So, while not pertaining to a specific food, I’d love to see a video explaining why so many American food icons were introduced at the St. Louis World’s Fair of 1904.
The best friend of the guy who discovered civet cat coffee was clearly amazingly tolerant. "Dude, I want some coffee, but they're all sold out!" "Hey, try this, I found some coffee beans." "Dayam! This is pretty good, where did you find it?" "Oh, I found some coffee beans in a pile of cat shit and figured they were worth something..." And his friend DIDN'T kill him for having him drink cat shit.
No beer video yet, but there will definitely be something on fermentation/distillation/alcoholic beverages in the future. Too much fun history and science to ignore!
Hold the phone. You're telling me the chemical additive that's added to cheese to make it more soluble is Sodium Citrate, which has a molecular formula of NaCHO? whaaaa?! Mind Blown.
@@thedoomslayer4327 Thanks! Really appreciate the kind words. It's always tricky to introduce new formats/topics, but we're having a lot of fun with this one.
My version of nachos is topped with spiced taco meat (usually beef but sometimes pork or turkey), shredded cheese (cheddar, colby and/or jack usually), diced tomatoes, sliced jalapeño peppers and chopped scallions, then taco sauce, and thrown in the oven at 450F for 10 minutes. Sometimes I'll use sour cream or refried beans but those are ingredients I can take or leave.
Nice. Pretty much my recipe, too, although I leave out the scallions, and sadly as I've gotten older sour cream has become mandatory (which my stomach does not appreciate). I sometimes do a more Mexican version w/ home-made salsa verde and chorizo, but there's something about ground meat seasoned with a package of flavor dust that is impossible to beat when that's what you're craving.
We definitely want to do bacon because...ya know, bacon. But there's so much bacon content on the Internet already-we wanna make sure we have an interesting angle on it.
Is your thumbnail the chemical formula for sodium citrate?? Has nacho cheese been a _chemistry pun the whole time??_ Now I'm going to actually watch the video.... Yeah, this video is highly underrated. 🍿😐👍
My question that I never found an answer to: Why are soft cookies considered American? My Finnish friend calls soft cookies "American cookies" and during my time in England I found that soft cookies were associated with America. Why is that? Are soft cookies an American thing? Are they considered American in other countries?
dude, the first nachos were invented quite exactly one day after the first tortilla was fried. what you're presenting is the commercialisation of the leftovers of the cheapest possible food.
😮Wish we had included this in the video! (Although from my quick searching, it seems like it was a David Jacks-formerly David Jack-and the cheeses he borrowed/stole from were known as queso de pais or queso blanco.)
DAD'S EYEGLASSES? CHECK. HAWAIIAN SHIRT OF A CHICK RIDING A SURFBOARD DONG? CHECK. ROBIN WILLIAMS LEVEL OF CHEST & ARM HAIR?? DOUBLE CHECK. Yeah, definitely not hungry now.
You're not the only one who suggested this! Although I think the story is fairly well known, so if we do it I'd want to get into the history of anchovies, the science of emulsions...now I'm talking myself into it.
While yes, a couple of minutes may go by in baseball without anything happening, but you never know which few minutes since something major could happen at anytime.
Lol I want to look into this question, but I need to share my favorite vegemite fact. They released a new product in 2009, and the name they came up with for it was somehow "iSnack 2.0." Some have theorized that the name was intentionally awful, to garner press coverage, but even if that's true, the absolute perfection of its terribleness gets me every time.
I'd like to see a episode on eggs. And maybe more broadly, the generalized version of an American breakfast.
As a devout breakfast lover, I'm extremely in favor of this, but I do wonder with something as elemental as eggs: how far you can go into history before you just have to say "and before that, one day some guy decided to eat an egg, I guess?"
Check out Townsends . That Chanle has a video on American breakfast . Especially with eggs and a quarter pound of butter.
th-cam.com/video/tQWETcw-E74/w-d-xo.html
@@chanceDdog2009 Super cool channel! I hadn't heard of it until another viewer tipped us off to it on our last ep, but lots of interesting stuff there.
If you go back far enough into the history of eggs, do you not approach the question of which came first?
My favorite part of this video is the floating jalapeño on the bookshelf.
my favorite is how accurately he described baseball.
My first plate of nachos was a la frontera, in either Laredo or Nuevo Laredo. It was in the early 70s. Thanks for reminding me how good they were. The added bonus of what makes cheese runny made this geek even happier.
Thanks for watching and for sharing the memory! Now I'm trying to think of what foods I've eaten that have been around less than 30 years...
Why is the term “pudding” used so differently in North America vs the UK?
EventingKate wait til you see their biscuits!
Danny oh no, the brits get biscuits right- Americans/Canadians lack any differentiation between biscuits and cookies, but there is a difference!
*Both ironically have the same logic and origin, but just interpreted differently!*
Because "pudding" is cognate with the *French "boudin"* , which means *"curdled blood"* as well as the sausage products made from it. And I guess you could argue that both dessert pudding or any food that's dried up into cake form looks like its sanguine equivalent.
7:13 "Doritos" is a trademark name, the word in spanish would be "doraditos", close enough. In Mexican cuisine "dorar" (to make golden) is refered as frying, due to masa going from a pale yellow before cook to ocre and shiny (from the oil). The term ended up being used as a synonym for frying regardless masa is involved or not. In Mexico "dorar" is even used as synonym for skin sun burn and tanning.
Ok
Thanks for the fact!
I would love to see one of these on lobster and how it went from poor food to a luxury staple
This is definitely on our list! I believe I read somewhere that prisoners in New York (perhaps?) once made demands to the prison that included a limit on how often they could be served lobster.
@@MentalFloss Yeah, it is said that there was a law in Maine that lobster could not be fed to prisoners more than twice a week because it was inhumane to the prisoners. though some people debate that was really a thing.
@timisaverage Oo I hadn't heard that one. Although tbh, it kinda makes sense, based on visuals alone.
Cookie, Biscuit, chips, crisps... How did these wind up with such different foods names on opposite sides of the Atlantic?
Very well done. It reminded me of the season 10 episode 14 of Good Eats called Tortilla Again. The follow-up to season 10 episode 1 called Tort(illa) Reform. In that episode he not only goes into the history of Nachos but also shows how to make nachos by making and frying your own tortillas through to the finished product. In Alton's words "You patience will be rewarded."
Aw now you're making me miss Good Eats. Wasn't there supposed to be a reboot?
@@MentalFloss Season 2 is being filmed as we speak. It's called Good Eats: The Return.
@@tacobor Nice! I remember being really inspired by Alton-both his geekiness and his DIY spirit. I believe he wrote, directed, and camera operated some of the segments from the first iteration of the show. Strangely, he's a bit like Anthony Bourdain, for me-I've so fully adopted some of his worldview (like his disdain for "unitaskers") that I forget where I even heard it first.
I'd love to see a quickie episode on "weird" foods around the world.
Interesting. What, in your estimation, would qualify as a "weird" food?
Mental Floss I don’t know if “weird” is the word we want, but just different to different cultures. That crazy smelly fish or dog? To each their own but it’s interesting to see what others like around the world.
@@bbradleyjoness Hmm yeah, that's something we run into whenever we do a "weird clubs" or "bizarre xyz's" list for The List Show. It's hard for it to not feel judgmental, but "37 Subjectively Unusual But Fascinating _____'s" doesn't have quite the same ring. I think I read Andrew Zimmern, the host of Bizarre Foods, had a bit of a crisis of conscience about this very topic. Maybe there's an angle that's about foods that are only eaten in specific parts of the world...
Mental Floss i agree. well if anyone can figure it out, I know you guys can. 😉
My bf and I were trying to find origins or "Queso" and nacho cheese and sure enough you have a video. Thanks! Haha
I'm Eastern Cherokee, we use wood ashes to process the corn into dough. We make bean bread, which looks a lot like tamales. It's really easy to do with dried corn, you can just cook it on the stove along as the pot is ceramic coated.
Not only the formula spells NaCHO, but it has 365 (days) and 7 (days/week)!
Very thoughtful to insert the recommended yearly servings right in the formula (although I guess this year I'll have to figure out one day to abstain...)
Mexican whaaaaat?
Love this! Well done Justin!. Add some pickled Jalapenos and a cold Mexican beer...DONE!
love this new series
Yay! Thanks! We're having a lot of fun making it.
Haha i like this guy!!!
I dig this guy's Hawaiian shirt. I need one in that color. He should do a history of the Hawaiian plate lunch and the history of the Garbage plate.
Okay my seven year old asked “ how come different foods have different tastes?”
The person behind Ramen noodles. It's a great read.
We had a meeting on future episode topics today. All I can say is stay tuned!
So enjoyed this thanks watched it twice and not on the same day
DON'T TOUCH MY LUNCH!!!!
they're nachos
Might have to do an entire episode on the history of food puns...
I believe it goes "What type of cheese is NOT yours?" :D
@@SimonWoodburyForget Alright, enough yolking around.
Be careful of the wrath of TH-cam. That image on his shirt looks a little too erect.
This was incredibly enjoyable!
Aw, thank you! It really means a lot to hear positive feedback like this.
I mean, an episode on chocolate needs to happen, but my question is WHY CAN"T FRESH CHOCOLATE BE A THING? We are so used to just getting dried cooking chocolate bars or melting pellets. Why can't we buy cocoa beans or some other fresh option?
they're mine! not-cho's!
I love this series! Can you do an episode on bread?
Thanks! Any ideas to narrow down the focus some? We definitely wanna do something in the world of bread, but I fear if we tackle all of "bread" it will be a 2-hour episode...
Education plus hot bear, best channel ever!
I'd be really curious to see a video on the history of potted meats.
I know Spam gets a lot of attention for its connection to US war efforts and meme status, but what about similar but earlier or even primitive methods of meat preservation? What are the intermediate links between meat right of bone and meat straight from the can?
The french for corn is blé, which I find oddly appropriate considering the Vampires thing.
On that note, was the unicorn saying "I want to suck your blood" or "I want to shuck your blé"?
@@MH_Binky Haha nice! It was "I want to shuck your blood." But from now on I'm telling people it was "I want to shuck your blé."
Maïs also means corn…
…and blé also means wheat…or just grain…
Great video! How about the august history of Pickles?
Thanks! And pickles are somewhere on our list (although that list keeps growing...)!
I want to see an episode about the history and sustainability of eating Guinea Pig in Peru! Quick to raise and lots of meat, but there is such an American/Western aversion to the 'cute' animals.
Cuy! I've heard it tastes good, but that you don't get a whole lot of meat. It might be a bit niche for a whole video, but maybe we could do an episode on foods that are mostly eaten in one particular place/community...Thanks for the suggestion!
I'd like to see the history of BBQ.
And explain the difference between grilling and barbecue.
Barbecue is *definitely* on our list, but it's a bit intimidating given how passionate people are about their barbecue.
But I'd love to get into the regional differences in the United States and how they came to be.
@@MentalFloss
My issue is not only the history of barbecue.
But people think that grilling is the same as barbecue.
@@bla2220 Hmm what country are you in? I feel like here in the US, people will "have a barbecue" and then grill, but it's pretty well understood if you are "eating barbecue" it's food (usually meat) that's been slow-cooked with smoke. (Though, to be fair, my life and those of my friends/family revolve around food to an inordinate degree-maybe we're not a representative sample.)
I’ve got a suggestion! You guys could do Arroz Con Leche, or Flan
Good video, I like the deep dive. I'd like to see your take on offal meats in diets around the world, attitudes and class consumption, etc.
What a cool series/video!! Love to know how tomatoes became such a staple in European cuisine despite being a new world food. Or why some ethnic/cultural food is popular in American while others aren’t ie Italian, Chinese, Mexican vs German, Russian, African
Thanks for watching/commenting! And oo, both good topics. That second one could get a bit thorny, but it'd definitely be interesting...
I've always wondered about the story of the first time people decided to eat molted milk and called it cheese.
Haha! The true innovator wasn't the person who ate it, it was the one who said "No, yeah. This is totally normal. It's called...cheese?" (but, ya know, presumably in Polish or French or something).
Nixtamalization turns boring corn meal into to heavenly grits. :):) As an experiment I made tamale pie using grits in a manner similar to using masa. It worked. Not perfect, but it worked. It held together as well as masa.
Nixtamalization, that's a great word for the day.
Great video
I'm always baffled by the origin story of nachos. Like, no one else thinks chilaquiles might have been a part of this? It seems make more sense than this very specific lore filled story.
I think chilaquiles definitely have to factor in somehow, which is why we wanted to mention them (also, just b/c they're really really good and should be on more menus stateside). But I do think nachos have enough unique factors (a melty American-made cheese, a lack of Mexican-style salsa that creates the textural variety found in chilaquiles, and the name "Nachos" itself) to justify their own place in the [food] history books.
@@MentalFlossbro, nachos were creaated in mexico, then is mexican, ignacio put chesse on tortillas in piedras negras, is México. Here in México, children eat nachos at school everyday, sadly, but true. Not because you have pizza hut or pizza dominos, means that pizza were not italian
We have nacho night. My kids love me lol
I think you should do an episode on salt.
Salt is definitely on the list. I think we're going to combine it with a few other things (as one does with salt).
Would love to see origin of different cake flavours and their names (red velvet, black forest etc. [I know these 2 but would love to see others])
Red velvet was already high up on our list, but it'd be fun to do a digression on other cake names-thanks for the suggestion!
The Frito-Lay vice president said that "Doritos" means "little bits of gold" in Spanish, but that is not quite right. The diminutive of "dorado" (golden) is "doradito" and the diminutive of "oro" (gold) is "orito". In the first case Dorito is missing "ad" and in the second case it is missing the D.
FILIBERTO MONTOYA i always thought they were called Doritos because they were hard and crunchy. Duro means hard.
History of Taro would be interesting.
For sure. Until 5 seconds ago, when I googled it, I thought it was only eaten in Hawaii. 😶
Where did flavor dust come from like what sticks to your fingers on Doritos?
I just assumed that was flavor dust fairies?
It's good to back here again who thought I came back because I was curious about the history of nachos lol
I was born in piedras negras!! My dad worked in the restaurant where it was invented.
do the Mexican food classic, Caesar Salad
I see what you did there. 😉
Do an episode on Mac'n Cheese, or Pizza!
"Today's is ESPECIALly delicious."
That's nachos cheese!
So, totally left field suggestion, but how about an episode on macarons? My sisters and I have been making a lot of meringue based recipes, twice out of quarantine boredom and once because Mother's Day.
So, while not pertaining to a specific food, I’d love to see a video explaining why so many American food icons were introduced at the St. Louis World’s Fair of 1904.
Oo like what?
Mental Floss Here are the ones that come to mind: hotdogs, hamburgers, club sandwiches, peanut butter, cotton candy, ice cream cones.
Stephen Miles 😮😮😮. Definitely looking into this!
Idk what I was expecting but Im somehow disappointed its not Hank or John telling me this
fun fact : in mexico people named Ignacio, are sometimes called Nacho.
In mexico lol thats all spanish
@@alfajorcin ARIGATO!!!
Oh. My. God. Move the lighting so we don't get the reflection off his glasses.
I was born and raised in that beautiful city
We even have a nacho festival
Can I get a history of milkshakes at some point
And perhaps some science about why I could drink an entire milkshake as a 12-year-old and not feel a thing, and now two sips tears apart my insides.
Great video!
Hey, are you Tim Dodd’s brother?
The best friend of the guy who discovered civet cat coffee was clearly amazingly tolerant. "Dude, I want some coffee, but they're all sold out!" "Hey, try this, I found some coffee beans." "Dayam! This is pretty good, where did you find it?" "Oh, I found some coffee beans in a pile of cat shit and figured they were worth something..." And his friend DIDN'T kill him for having him drink cat shit.
Can we get a beer/mead video? Or have I just missed it? Also BEES- food plethora is a thing
No beer video yet, but there will definitely be something on fermentation/distillation/alcoholic beverages in the future. Too much fun history and science to ignore!
You are the world's most huggable, cuddly, best-dressed host!
Hold the phone. You're telling me the chemical additive that's added to cheese to make it more soluble is Sodium Citrate, which has a molecular formula of NaCHO? whaaaa?! Mind Blown.
can you do one on falafel ?
Oo great suggestion. Adding it to our list now!
@@MentalFloss can't wait for the next episode you're doing an amazing job
@@thedoomslayer4327 Thanks! Really appreciate the kind words. It's always tricky to introduce new formats/topics, but we're having a lot of fun with this one.
My version of nachos is topped with spiced taco meat (usually beef but sometimes pork or turkey), shredded cheese (cheddar, colby and/or jack usually), diced tomatoes, sliced jalapeño peppers and chopped scallions, then taco sauce, and thrown in the oven at 450F for 10 minutes. Sometimes I'll use sour cream or refried beans but those are ingredients I can take or leave.
Nice. Pretty much my recipe, too, although I leave out the scallions, and sadly as I've gotten older sour cream has become mandatory (which my stomach does not appreciate).
I sometimes do a more Mexican version w/ home-made salsa verde and chorizo, but there's something about ground meat seasoned with a package of flavor dust that is impossible to beat when that's what you're craving.
Nice Nick names LOL
Now I want a video on POWDERED cheese.
Yes! I feel like there's a whole episode about "flavor dust," from Doritos to mac n' cheese.
History of the best food EVER.....BACON!
We definitely want to do bacon because...ya know, bacon. But there's so much bacon content on the Internet already-we wanna make sure we have an interesting angle on it.
Is your thumbnail the chemical formula for sodium citrate??
Has nacho cheese been a _chemistry pun the whole time??_
Now I'm going to actually watch the video....
Yeah, this video is highly underrated. 🍿😐👍
I'd like to see an episode on Chocolate Flavor Drink Mix, please/thank you.
Surprised you didn't mention that nacho cheese doritos were first invented and sold in Disneyland.
What?! If I had known that information I definitely would've included it.
Tortilla chips topped with melted cheese , beef , & hot peppers are my type of nachos 😋
Bananas would be great, they have an interesting history
Does dark roast coffee have more caffeine or?
actually, light or blonde roasts have more caffeine!!
Alfredo has an awesome history... most people make it horribly wrong! Hint: no cream is in traditional Alfredo!
I *think* Marcella Hazan gets into this in her indispensable "Essentials of Classic Italian Cooking."
2:18 😂
My question that I never found an answer to: Why are soft cookies considered American? My Finnish friend calls soft cookies "American cookies" and during my time in England I found that soft cookies were associated with America. Why is that? Are soft cookies an American thing? Are they considered American in other countries?
What about the history of the Danish aebleskiver?
I had to Google to know what you were talking about, but those are SO GOOD.
do history of Franks and beans!!!
Plz do pizza
I just had pizza, so it’s on my mind, but it’s also a really unique and special dish know world wide from rich to poor
Pizza is definitely somewhere on the list. There's actually a museum of pizza in NYC that would be fun to check out.
Which country do you think has the strongest claim for having created French Fries?
Oo this might go beyond "question at the end of an episode" territory right into "full video" land.
@@MentalFloss A video I would love to watch
Nachos,steamy!
dude, the first nachos were invented quite exactly one day after the first tortilla was fried. what you're presenting is the commercialisation of the leftovers of the cheapest possible food.
Monterey Jack was first known as a queso de rancho. Promptly stolen by a guy named Jack
😮Wish we had included this in the video! (Although from my quick searching, it seems like it was a David Jacks-formerly David Jack-and the cheeses he borrowed/stole from were known as queso de pais or queso blanco.)
DAD'S EYEGLASSES?
CHECK.
HAWAIIAN SHIRT OF A CHICK RIDING A SURFBOARD DONG?
CHECK.
ROBIN WILLIAMS LEVEL OF CHEST & ARM HAIR??
DOUBLE CHECK.
Yeah, definitely not hungry now.
I wonder if I'm related to Mr. Anaya haha... Imagine being related to the creator of Nachos.
Now that Krystal's Hamburgers is going bankrupt, I wonder if they will do an episode on sliders.
Caesar salad
You're not the only one who suggested this! Although I think the story is fairly well known, so if we do it I'd want to get into the history of anchovies, the science of emulsions...now I'm talking myself into it.
While yes, a couple of minutes may go by in baseball without anything happening, but you never know which few minutes since something major could happen at anytime.
Ice Cream epsiode 🍦🍦🍦
How about the history of Soda?
do a video on offal.
How did lobster go from “cheap food” to expensive delicacy?
Trains....
More people moved away from ports and into large inland cities?
So, a key ingredient in modern nachos has a chemical formula that spells NaCHO...
S/o to all the stoners watching, I hope yall are having a good time
beavis and buttheads favorite youtube video
Bratwurst would be cool
Do beer! (or alcohol in general)
I had to pause in the middle and make nachos.
Haha yes! This is the highest compliment.
In America, How did certain states/region originate their style pizza making? 🧐
I always assumed New Yorkers were inspired by Naples and Chicagoans were inspired by a circle of hell that Dante forgot to mention (I kid...mostly).
Who decided vegemite was a thing?
Lol I want to look into this question, but I need to share my favorite vegemite fact. They released a new product in 2009, and the name they came up with for it was somehow "iSnack 2.0." Some have theorized that the name was intentionally awful, to garner press coverage, but even if that's true, the absolute perfection of its terribleness gets me every time.