0:00

Well, well, well, we've got some live do go

0:02

on shows coming up in Melbourne and Sydney over

0:04

the next month in July, 2024. Oh,

0:06

my God, I'm so excited. Jess, where are they and

0:08

why? 6th of July at the

0:10

Comedy Republic because it's a fantastic venue. Oh,

0:13

yeah. 3 p.m. That's

0:15

Melbourne. Then the next weekend in

0:17

Sydney, the 13th of July at

0:19

the Ritz Cinema in Randwick. Oh,

0:22

that feels right at home for us. And then

0:24

on the 3rd of August back at the

0:26

Comedy Republic, Dave and I are doing a Who

0:28

Knew It With Matt Stewart. It's the 100th episode.

0:30

Can you believe it? Wow. Jess was invited, but

0:33

she's going overseas and said they were our

0:35

two choices and she decided to overseas with that.

0:38

And if you want to get tickets to any of these shows,

0:40

you can head to dogoonpod.com. Quality

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Unlimited slows. mintmobile.com. Hello

2:03

and welcome to another

2:06

episode of Do Go

2:08

On. My

2:15

name is Jess Perkins and as always,

2:18

I'm joined by Matt Stewart. Jess

2:20

Bob Perkins in

2:23

the house. So

2:27

good to be here, Jess. Yes. It is sad

2:29

because normally you're sitting here and I can touch

2:31

you, but now you're sitting there and I can't.

2:33

That's right. Which I guess is probably for

2:35

the best. It is sad, isn't it? It is sad. Or

2:37

was it a choice? You normally reach out and try

2:39

and touch my fingers at least a couple of times during the

2:42

episode. It's because you don't realize that

2:45

sort of while you're thinking or making a point,

2:47

you often kind of stretch your hand out and

2:49

put your hands like flat splayed

2:51

out on the table between us.

2:53

Right. So I always just put my hands

2:55

on top of yours. Like we're playing some

2:59

sort of game with hands. Yeah. It's good

3:01

that it's on the table, I think, rather

3:03

than sort of higher. Agreed. Yeah. He's putting

3:05

it on the table and that's okay. Champs

3:07

on three. Yeah, it's that kind of

3:09

energy. One, two, three champs. No,

3:12

no. Yeah. Well,

3:14

we just heard a mystery voice as well there, Matt. Yeah.

3:16

We have a special guest in. We do.

3:20

And what a pleasure it is. Can I

3:22

introduce him? Please. Well, you might know him

3:24

from things like Benny and Sereni, the

3:27

Talkback Radio Podcast from XFM. Is

3:29

that right, XFM? Triple X. Triple

3:31

XFM. XFM. Then you've

3:34

also might know him as the host

3:36

of The Good Tucker on SBS in

3:38

Australia, the show where he

3:41

explored Australia's multicultural

3:44

communities and history through cuisine.

3:48

You might also know him as

3:50

a regular guest on Who Knew

3:52

It With Matt Stewart and from

3:55

his report on this very podcast

3:57

about a wine heist. Many

4:00

years ago, maybe one. His

4:02

name, if you don't know already,

4:04

cuz you probably do. Sounds like you've forgotten.

4:06

The title of the episode, Jess, give me a

4:09

hint. It's

4:11

Seren Drybana. Hello. What

4:14

a pleasure to be here. We'd love to have you.

4:17

Yes. Such a delight. Um, oh, by

4:19

the way, Seren, you have an ass, which

4:21

I think is really fun. Dave is fine.

4:23

Okay. Yeah. So you don't

4:25

need to worry about him. Don't worry about him.

4:27

So, and I was concerned. No, well, you don't

4:29

need to. Okay. Cuz we've assured you he's fine.

4:31

He's fine. And listen to the home, I'd like

4:33

to say to you as well

4:35

that he is fine. Don't look into it. Don't

4:37

look into it. Cuz it would be a waste

4:40

of your time. And listeners at home, I would

4:42

like to point out that I did look into

4:44

it. Yep. He is not fine. Wait, hang on.

4:46

Hang on. No, he's fine. See? He's

4:48

fine. He's fine. That was a joke. That was

4:50

a funny joke. And we'd only joke about it.

4:52

Obviously, if he was fine. If he was fine.

4:54

We wouldn't joke about if she wasn't fine. And

4:56

here's the thing. At this stage, dear listener. Okay,

4:59

he's not here for this episode. That's one

5:01

episode. Yeah. He could have been busy. Yeah.

5:03

You know? It's if somebody is missing for

5:06

several weeks at a time. Sure. Then come

5:08

up with some conspiracy theories, of course. To

5:11

be suspicious. But it's like he's

5:13

just gone. He's fine. Yeah.

5:15

I think we've done pretty well there. Yeah,

5:18

I think. And I'd expect to

5:20

send back someday. Someday. Yeah. Soon.

5:22

I reckon he'll turn up. You

5:26

know? Yeah. I mean,

5:28

there is, of course, questions about

5:30

where does he start and, you

5:32

know, he end. Is a body?

5:35

Is that who he is? You have gone too far.

5:37

What do you mean? No, I think it's probably just

5:39

best if we get into the... I'll explain how the

5:41

show works. I don't understand. I'm just

5:43

saying I don't... You know, is

5:46

the soul Dave? Or is

5:48

the body like... I think he'll turn up

5:50

in some way or another. I would argue

5:52

that a part of Dave's soul is inside

5:54

you and I. So he's... Every day. He's

5:56

here today. He's here today. And welcome, Dave.

5:58

He's here and he's... He's fine and welcome,

6:00

Dave. He won't be talking, but

6:03

he is here and fine. Do you want me to

6:05

explain the show really quickly? I'll have a crack at

6:07

doing it really efficiently. Okay. So one of the three

6:09

of us, Saran's sitting in for Dave

6:12

this week. I've already fucked it. It's all

6:14

right. But we go

6:16

away and research a topic and,

6:19

you know, we just bathe in it. We get in a

6:21

bath and we just fill that bath with a brim. A

6:23

wet desk is what we call a bath. With knowledge. That's

6:25

right. We get in the wet desk. We get soaked by

6:28

knowledge on this topic. Then we put

6:30

that knowledge, you know, like a pretty basic

6:32

kind of report. Something like

6:34

maybe a year nine, year 10 student might

6:36

do. Certainly not your, not VCE.

6:38

Not VCE. They bring it in and then

6:40

they present it to the class. Sorry, HSC.

6:42

I don't know. No, no, I did the

6:45

VCE. Never mind. So, yeah,

6:47

and Saran's doing the report this week.

6:49

He's done the research. He's brought the

6:52

report in. He's going to tell it to me and Jess

6:54

and we will listen on, you

6:56

know, and be pretty respectful, but maybe

6:58

chip in with dog shit riffs sometimes.

7:01

Sometimes. Tedious questions. I think

7:03

when we don't know the guest as well,

7:05

we tend not to be

7:07

too dog shit because

7:09

we have respect for them. Yes. But when it is a

7:11

friend of ours and we feel

7:14

comfortable and we obviously don't have any respect for

7:16

them left, they will be pretty

7:18

dog shit riffs. Yeah. No, and I understand how you work

7:20

as like a

7:22

team with Dave. Like, you're good

7:24

friends. Yes. There's a good rapport and what

7:26

you do to show love to your good

7:28

friends is you disappear them and, you

7:30

know, and you make

7:33

references to maybe they'll show up as a body,

7:35

maybe not. What? Huh? What is that? So, if

7:37

at any point you're in this podcast, you would

7:39

like to, you know, harm me.

7:41

Do you want it? I mean, I'll take that

7:43

as a sign of love. You're playing a very

7:46

dangerous game right now, Saran. Don't cross us. These

7:48

are things, Saran, we have a lot of UK

7:50

and US and international listeners. They don't understand the

7:52

cultural nuances of the Australian act of love, which

7:54

is disappearing. So I think

7:56

to them, it probably sounds a little bit more

7:58

sinister. Yeah, exactly. It's a cultural thing.

8:01

Yeah. And I'll take it as a sign of

8:03

love. Yes. Yeah. Yeah. And hopefully your family will

8:05

too. What

8:09

are you saying they don't understand the Australian

8:11

culture? What? I

8:14

think they get it. I understand. Yeah.

8:16

Um, we do usually start with a question.

8:18

Do you answer the topic? Do you have a question

8:21

for us? I do have a question. Fantastic. If I was to

8:23

tell you, Jess and Matt, that,

8:26

uh, you were about

8:28

to prepare some sort of

8:30

food and these are the ingredients to

8:32

using it. This recipe calls for cream.

8:35

Okay. Sugar. Ooh. Still

8:38

scones. Yep. Okay. That's yeah,

8:40

still eligible at this point. Orange

8:42

flower water. Orange flower.

8:45

As in the flower from an orange, um,

8:47

or like an orange flower, I guess. It's

8:50

spelled flower as in F-L-O-W-E-R. Oh.

8:53

Oh, orange flower water. Yes. And

8:56

then... So the flower from an orange made

8:58

into water. I think so. Yeah, okay. I've not... Orange

9:00

cake? I've only done this report to a year nine

9:03

level of competition. Of course. Yeah, yeah, you know, you

9:05

know, MasterChef. Although when I was in year nine, no,

9:07

I didn't do any VCS. No. Um,

9:09

amber-gree is the last ingredient, which

9:11

is whale vomit. Excuse

9:14

me? So if

9:16

those are the ingredients listed in the recipe,

9:18

what, uh, what, what are we... What am

9:20

I asking you to prepare? Whale

9:22

vomit. Why are you... Orange flower

9:24

water. Yes. Sugar. Sugar and cream.

9:27

The only whale vomit I know

9:29

of specifically... Is not ensconced. Pinocchio.

9:31

Oh. Yes.

9:34

Oh, because he swallows up. Yeah. Pinocchio. And

9:36

then he lights a match. Does he get

9:38

vomited or does he go out the blowhole? I

9:40

can't remember. I can't remember. I think it's the...

9:42

I think he gets vomited. I think it's finding

9:44

Nemo where they go out the blowhole. The blowhole. Yeah.

9:46

Well, Pinocchio, I think might be a little more

9:48

anatomically correct. Yes. How's he getting in the blowhole?

9:50

I actually don't understand whales. Why am I getting

9:53

into that? They're very big. They're big. Okay.

9:56

Well, you understand that. Well, I... That's something. I wouldn't really

9:58

have heard of this. Yeah, OK.

10:01

I'm going to take out the whale vomit

10:03

for a second. So, Matt,

10:05

let's just- I will also say this is not

10:07

a common- this ingredient wouldn't be- if you were

10:09

making a thing today, you can't be using whale

10:11

vomit. Oh, thank God. This is the first recorded

10:13

recipe of this particular thing. So, Matt, think about

10:15

it. If we've got like cream and

10:18

sugar- Is it a cocktail? And then like

10:20

some sort of flavouring, I'm guessing from like

10:22

the orange. Yeah, the orange. I agree. That's

10:25

a flavouring. I guess whisk and all that together.

10:28

Is that a flan? Oh, not a flan.

10:30

What do you call those whisked eggs? There's

10:33

no egg. Meringue. Meringue. Is it a meringue? Fuck, that's not

10:35

bad. Yeah, that's a perfect question. But that's a good question.

10:37

I'm going to guess it would be like a like a like a

10:40

fuck. Like

10:42

it is like an ice creamy type thing. Hey. It's

10:45

a dessert. It is. I thought

10:47

it might take you longer to get there because you-

10:50

May or Jess is right. It's

10:52

not a scone and it's not a flan or

10:54

a meringue. It is a dessert.

10:56

Thank you. Also Jess said ice cream, so we

10:58

can skip through it straight to the correct answer,

11:01

which is ice cream. Really? Yeah. That's not- The

11:03

whale vomit, you figured it out. It was impressive

11:06

that you figured it out by

11:08

excluding whale vomit from your analysis

11:10

because that's quite integral to the

11:12

whole process in that whale

11:14

vomit helped things to freeze. Oh,

11:17

that's interesting. Back in those days. What? Yeah.

11:21

I think it's something to do with the fact that

11:23

if you add salt to ice, it

11:27

reduces the temperature. Like you can get salt

11:29

and ice will make ice

11:31

go to like negative 14 degrees or something. Really?

11:33

And whale vomit must be very salty.

11:35

That's- Whoa! I can see water. Swimming

11:37

around in salt. But why not just

11:39

get salt? Oh,

11:42

okay. That's not bad. Yeah. Instead

11:45

of- You're saying instead of whale vomit?

11:47

That's an interesting idea. Yeah. I'm confused.

11:49

What's the topic? The

11:52

history of ice cream. Oh, that's fine.

11:54

Which just correct- Yeah, correctly guessed. I don't

11:56

know why not just get salt. I guess

11:58

it is- It probably- It was easier back

12:00

then to just get a whale very drunk.

12:03

Oh, yeah. Yeah, yeah. They're

12:05

taking it out for a night. They're

12:07

real lightweight. Yeah, yeah. So

12:10

that's that is interesting though. So history of

12:12

ice cream. That's what we're about to do.

12:15

Yeah, about to get into it. Is

12:17

that why they like certain countries love

12:19

hunting whales? They want

12:22

to just have them for their ice cream factories.

12:24

Yeah. They put them put them up, make them

12:26

spew all day long. It's a

12:28

brutal lifestyle. It is. But you get them drunk

12:30

first. So they like part of the process. Yeah,

12:32

yeah. The hard thing is that

12:34

they've they've already killed the whale.

12:37

Oh, before they. Yeah, you've got to get out

12:39

as part of the hunting. You probably got to

12:41

keep in the lives to get them. And actually,

12:43

they probably vomit so much that you wouldn't have

12:46

to have them vomiting all day. Oh, true. It'd

12:48

probably be like once a week, they have a

12:50

really fucking good party. Throw up.

12:52

Yeah. As we all did for a few years

12:54

in our in our late teens, early 20s. Job

12:56

done for the week. Yeah. And then, yeah, you

12:58

just have the rest of the week off. Honestly,

13:00

all of us did it. We all partied. We

13:03

all had lots of friends. We all definitely. We

13:05

all partied. And I think a whale, you know,

13:07

some of one of the best hangover cures is

13:09

to just jump straight into the ocean. Oh,

13:12

yeah. The whale's already there. Yeah. You're absolutely right.

13:14

No hangover. No hangover. I have a question before

13:16

you even begin. OK. Do you think at the

13:18

end of this episode, I'm going to be like,

13:20

oh, I really want to go get ice cream

13:22

because we've talked about ice cream for like an

13:24

hour. I would say, yeah, right off the bat.

13:27

I'm feeling like I never want to eat ice

13:29

cream. Totally. Totally. That's what I

13:31

mean. Like, am I going to be like, oh,

13:33

I'm actually OK for ice cream for about a

13:35

year? I reckon you I think we might. I

13:37

think you'll have a hankering. OK, great. Because I

13:39

have led with the whale vomit. And

13:42

by the end of the report, we might even be

13:44

a distant memory. Great. I hope so. And

13:46

actually, knowing me and my record of remembering

13:49

things. Yeah, probably in the next 10 minutes, that'll

13:51

be gone. I will

13:53

on my way to the studio, I walk past an ice

13:55

cream place and I thought I pictured us all being there

13:57

together after this. That's beautiful. I mean, well. We'll see. I'll

13:59

let you know at the end. Grilling them about whether or

14:02

not they still use whale vomit. That's what I thought we'd

14:04

be doing. Where you kept the whale? It's

14:07

exciting. It was also somewhat pertinent,

14:10

Matt, that you brought up Pinocchio.

14:13

Because I will say there's probably a few lies in

14:15

this report. Close.

14:18

What's your tell? I think no. I'm

14:21

going to start by saying every article that

14:23

I read to research this report was written,

14:25

was a blog on a gelato website.

14:27

Great. Okay. So it's like a gelato store. They're not

14:30

biased at all. Yeah, they all have a history. They

14:32

all have their own little funny. And they're telling you

14:34

about vomit. Yeah. And every

14:36

article starts with a line that's like, who

14:39

doesn't love eating a little ice cream on

14:41

a hot summer's day? Sure. There are people

14:43

who don't like it. But where did this

14:45

delicious treat have its origins? Okay. So

14:49

we're about to find out. Exciting. I love

14:51

it because like Jess, Dave and I were

14:53

often quoting from like, you know, Britannica and,

14:57

and the, you know, the, the New

14:59

York times and sort of like the

15:01

loft. Reputable. Reputable. And you're going

15:03

from. Gelato man.com.au. Yes.

15:10

I actually trust Gelato man with my life. Yeah. Yeah.

15:12

Not the New York Post. Oh, it was a bit

15:14

of a worry that they're the two that I could

15:16

think of as reputable. I'm like, oh, maybe. Yeah. I

15:19

don't know. There's

15:21

a lot of facts on gelato man.com.au. Don't

15:24

know you too. No, I

15:26

might've added that. Okay. So we're

15:28

going to start very at the very

15:30

origins before it's even really, we're talking

15:33

ice cream, just frozen

15:35

treats. Okay. If that's all right with you.

15:37

And you might be asking, what

15:39

is the actual historical origins of ice cream?

15:42

Was it Baskins or was it Roberts? Who

15:45

was it? It's an age old battle.

15:48

It was actually Hagen. Or was it Dars? Oh. Was

15:51

it Ben or was it Jerry? Oh my gosh.

15:53

Jeez. It's little. Jewels. Yeah. Jewels.

15:56

It's like comedy. Early comedy. I'm

15:59

pretty sure. Was it Lino or was

16:01

it Woodley? It's like early

16:03

comedy. Early comedy. Lid it. Lino

16:06

Woodley in the 90s. But

16:08

the Huggandas, I'm pretty sure, not to

16:10

get off track too early, but that's

16:12

some nonsense. You know that, it's like

16:14

they just like workshopped a thing that's

16:16

an American brand. And they

16:18

made up a phrase that sounds German.

16:20

To sound German. Yeah, right.

16:23

But it doesn't mean anything. Huggandas.

16:26

Pretty fun. That is great. Remember

16:29

when you drove past the airport,

16:31

there was a big billboard with a

16:33

guy that looked like Steve Jobs? It was like

16:35

DiRucci or something. Yeah, that's right. And it was

16:38

like a furniture guy. Yeah. It

16:40

was on a furniture. And it was meant to

16:42

sound like Italian furniture, but it was like some

16:44

Chinese company that they were doing the Huggandas thing.

16:46

Yeah, he was just an actor. DiRucci. So

16:49

the idea where I'll sort of believe that

16:51

this is a guy, it's like Guzman and Gomez, right?

16:54

Yeah. That's just some white Australians.

16:56

Yes, that's true. Which is interesting.

16:59

Yeah, because Guzman sounds more like a Russian

17:02

name or something. But the

17:04

DiRucci guy, I didn't know he was an actor. That would ruin

17:06

your acting career. You take one

17:08

job and then you'd be auditioning for roles

17:10

and be like, do you have a furniture

17:12

empire to run? Aren't you too busy? You

17:14

can't be an actor. You

17:17

can't be a villain in this movie. You're that

17:19

beloved furniture guy. OK,

17:21

so obviously,

17:24

ancient societies, they didn't have ice

17:26

cream, but ice

17:29

and snow was very common

17:31

to as a use

17:33

in creating like frozen drinks or treats.

17:36

And because back in the day, ice, they didn't have fridges. You

17:38

know what I mean? Yeah. They

17:41

didn't have means of storing. So they

17:43

had to go and get it. Pretty

17:45

much they were harvesting ice and from

17:47

snow. And that would be

17:49

it was quite common in like the

17:52

Middle East and sort of Mediterranean kind

17:54

of environments that what they would do

17:56

is they would get ice during the

17:59

winter months. And then they had

18:01

to develop technology to basically store the ice

18:03

in the summer because those places were so

18:05

hot and they wanted to

18:07

have these sweet treats. And so their

18:10

first recorded appearance of an ice house

18:12

for storing snow from the mountains comes

18:14

from a cuneiform tablet from around 1780

18:16

B.C. Wow.

18:19

Wow. Okay. And it states that the

18:21

king of Mari and Mari is like

18:23

one of the states along the Euphrates

18:25

where we would now call it Syria.

18:29

He built an ice house which never

18:31

before had been built by

18:33

any king. Wow. Okay. And

18:35

all people had him all the

18:37

time. But kings didn't have him.

18:41

They were above the ice house. But I looked into it

18:43

and there's no historians nor

18:45

I have come across a cuneiform tablet

18:47

that states otherwise. Okay. So,

18:50

yeah, because it's like, you know, if

18:52

you want to discredit this cuneiform tablet, you

18:55

better have a pretty legit cuneiform tablet. I

18:58

have to be honest, I don't think I know how

19:00

fridges or phrases work now. No.

19:02

So it is always very impressive to me

19:04

when people have figured stuff out in the

19:07

past. Well, yeah. And these

19:09

things are crazy. They actually still use

19:11

these in some places in like Iran

19:13

and which was then Persia and that

19:15

those kind of countries.

19:18

They had these things called Yuck Charles. Okay.

19:22

And what that was, it sort of looks

19:24

like a giant beehive and

19:27

underneath the ground, there would be like

19:30

a square chamber,

19:32

I guess, which is when they harvest

19:35

the ice from the mountain. They would

19:37

put it into these chambers underground and

19:39

then above the ground was this beehive

19:41

structure, which

19:43

was kind of made of

19:45

clay, sand, ash, goat

19:47

hair and lime. They would like

19:50

make that into a mortar, which

19:52

would be around the thing to

19:54

kind of waterproof it. And

19:56

then they would build like little aqueducts alongside

19:59

it. which would catch the

20:01

wind that comes in. So

20:03

any water that melted in the

20:05

chamber of ice beneath

20:07

this yuk chal would have like

20:09

a little channel of wind that

20:12

would come through to refreeze it

20:14

overnight. That's awesome. Because of the

20:16

cold desert winds at night. So

20:18

and this is I'm talking like 550 BC, these yuk chals. They

20:22

date back to at least that. That was when the

20:24

first ones were kind of dated back to. But they

20:26

probably were around storing ice from

20:29

even earlier than that. So that's 2500 years ago.

20:32

The odds that the right the

20:34

first ever tablet mentioning

20:36

them was found and even that that tablet

20:39

started talking about it like soon after

20:41

it was normally you find these historical

20:44

documents and they're mentioning it as if

20:46

it's been around for a while. Yeah.

20:48

Because they're using words that like obviously

20:50

people understand what this means. Exactly. And

20:53

the cuneiform the cuneiform

20:55

tablet was probably like it.

20:58

It might. Yeah. Like you're saying it. The

21:01

invention of being able to document stuff

21:03

probably happened after this ice storage.

21:07

And so you if you are the king and

21:09

the first pens around, you'd be like just

21:11

right. Yeah, I invented that. Yeah. No

21:14

one's got no one's had pens before. That was

21:16

one of mine. Yeah. Yeah. So there's no other

21:18

history before this. I started the first blog and

21:20

it said, yeah, I came up with the Internet

21:22

pretty good. Yeah. This is me. Yeah,

21:25

I'm gelato man dot com. So

21:28

so essentially what I'm trying to say is before

21:30

you can use ice in a desert, you

21:33

have to store ice in the desert. So

21:37

that yeah, it's because

21:39

it's all well and good to have a surplus

21:41

of ice in winter. But a

21:44

slushy just isn't quite as satisfying a whole day, is

21:46

it? You don't need to. But on a hot day

21:48

on a hot day. Oh, my God. Yeah. That to

21:50

do the same with

21:53

with hot water. So in they

21:55

would boil their lakes would boil.

21:57

Yeah. In the summer. And they

21:59

collect that. I had to collect

22:01

those and they had to build

22:03

structures with reverse

22:05

aqueducts to

22:08

keep water hot. It's actually like

22:10

the opposite. Yeah. Yeah. Yeah.

22:14

There's a chamber above ground. Yeah, it's above ground. And the

22:16

B-5 is underneath. Yeah, that's right. Because

22:18

what arises. Yeah. So it's interesting. But I saw that

22:20

on a cuneiform tablet actually. Wow. I

22:23

don't think I ever really put it together. Like, you know

22:25

that there's a classic Simpsons episode about

22:27

Bobo the Bear, which is Mr. Burns'

22:29

Teddy. But it starts off with this

22:32

ice expedition. Yeah. And

22:35

they take the ice to the quickie mart, I think. And

22:38

the guy's like, we lost three men on this

22:40

expedition. There's got to be an easy way to

22:42

make ice. But I'm like, that's just a funny,

22:45

like, surreal silly

22:47

joke. But it's basically, they used to have

22:49

to do that. Yeah, they would send teams

22:52

up to the mountains to collect ice. Amazing.

22:55

And they call it like harvesting. Yeah.

22:57

And like, yeah. Going

23:00

into the ground to get minerals or like

23:02

foraging for different things. And now you just

23:04

get molds in all sorts of fun little shapes.

23:06

You can make any shape you want. Put it under a tap, put it in your

23:08

freezer. Yeah. And you got ice. You can

23:10

get a giant little cube that you put into your whiskey. Yep. You

23:13

can get a bowl to put into your whiskey. You can get a little love heart. So that's

23:15

fun. That's a bit of

23:17

fun. What are the things called again?

23:20

The underground? Yuck Charles. Yuck Charles. Yeah,

23:22

put it in your freezer or your yuck Charles. Yuck Charles. Well,

23:24

it's funny you say that because in Iran, they still, that's still

23:27

the word. And it so

23:29

it translates roughly to ice pit, but that's what

23:31

they would call a fridge in Iran. Cool.

23:34

Modern day Persia today. Yuck Charles. That's

23:37

a great name. It's way better than fridge. Yeah. Or

23:40

refrigerator. Boring. I'm a yuck

23:42

Charles salesman. I'm going to go shopping for a new yuck Charles

23:44

this weekend. Mine's on the fritz. I

23:47

think yuck Charles is now, that

23:49

might have supplanted chilli bun as

23:51

my favorite term for a

23:53

place to put cold stuff in New Zealand. That's what

23:56

they call like a portable. Oh yes.

23:59

What we call next. We call it a cooler. We

24:01

call it an esky, which is just a brand. I've

24:03

heard Chillaben before. Is it though? We

24:05

say it as if it's one word.

24:07

Chillaben. But it's just in the accent.

24:09

They're saying Chilli-bin. Yeah. Yeah. It's their

24:11

poor enunciation. Yeah. Yes. And then

24:14

we've we speed it up and we're like,

24:16

oh, Chillaben, Chilli-bon. Yeah. I love

24:18

it. Chilli-bon. Like they call it. I've talked

24:20

you around. Jandals. God, that plays rules. I

24:22

learned so much from Tony Martin's old

24:24

sketches. If he did

24:27

a sketch on the radio back

24:29

in the 90s, maybe about Tom and Foll.

24:32

They used to go, oh, we're just we've got

24:34

the feed from Tom and Foll's Tim

24:36

and Phil's New Zealand radio show. Hi,

24:38

I'm Tom. Hi, I'm Foll. We're

24:41

going to do a prank today. I'm

24:43

talking about like calling the Muslim Persons

24:45

Agency. And then it

24:47

rings in. Hey, is this the Muslim Persons

24:49

Agency? Yes, it is. What is the Muslim

24:51

Persons Agency? We'd like to

24:53

report a Muslim pair of jandals. Jandals?

24:58

I think there's been a misunderstanding. We

25:00

are the Muslim Persons Agency. This is where

25:02

you report Muslim persons. Are jandals just a

25:05

comfy bit of footwear? So

25:09

fun. Good stuff. Good stuff. And so I wouldn't

25:11

have heard that for 30 years. It is still

25:13

and I would be butchering it, of course, but

25:15

I don't know. Still would be annoying if you

25:18

were trying to call up the missing persons agency

25:20

and you're on hold because someone's trying to report

25:22

me. And you're

25:24

like, excuse me, Dave's gone missing. And

25:27

he's fine. Dave Wannakee. Wait, what? Why

25:29

did you use that name specifically? We don't have

25:31

to report him missing. We know where he is.

25:33

He's fine. He's fine. Yeah. So the Persians didn't

25:35

have ice cream as we know it today. But

25:37

what they did have is in these

25:39

yuk chiles, they would store ice. But

25:42

it also became like like we would

25:44

use a freezer today or a fridge

25:46

today a place to store like meat

25:48

or fruits or anything.

25:51

Cake in the freezer. Wedding cake.

25:53

That's a tradition. What

25:56

is that tradition? I've no idea. I think you eat it or not.

26:00

your first anniversary or something. Oh, right. If

26:02

you make it. Oh, that's sweet. A bit arrogant. We'll

26:04

be together in a year. Freaking hell, all right. You

26:06

can't get the fuck over yourself. Jesus Christ. The

26:09

fuck over yourself. That's what I say to them. Nothing's

26:12

permanent. Nothing last year. I was saying that

26:14

to Dave just last week. Yeah. That's

26:17

what I say to him. Don't plan too far ahead

26:19

of Dave, I said to him. That's

26:21

right. Yeah. You did say

26:23

that. I did say that

26:25

to him very clearly. I say that to everybody

26:27

on their wedding day. Yeah. He

26:30

needed to learn that lesson. Yeah. Yeah.

26:34

And I thought I could teach it to him, whether

26:36

I did or not. By showing love. I don't care

26:38

to say. By showing love. So, yeah,

26:40

they would save stuff. Yeah, they'd save them so that

26:42

way they could enjoy them during the hot summers. So

26:44

fruit, dairy, meat, and that kind of thing. And

26:47

basically what happened was they realized

26:50

that when you freeze fruit,

26:54

it's quite delicious. Oh. Oh. And

26:57

so sort of this was probably some

26:59

of the earliest records we have of,

27:01

according to gelato man dot com, of

27:03

the poj of like. It will be

27:05

so funny when there's someone to listen

27:07

who's like an expert in this area

27:10

and I go, that was all nonsense.

27:14

Gelato man has been discredited by the

27:16

industry. You have

27:18

tried frozen grapes. Delicious. No.

27:20

Yum. Really? Yeah.

27:24

I don't understand. It's a great treat if

27:26

you are health conscious or you can't get

27:28

your hands on ice cream, you freeze some

27:30

grapes. Also, banana is a great one to

27:32

freeze. You know what you can do

27:34

is you put jelly crystals on the grapes and

27:36

then freeze them and then they have like a popping. Yeah,

27:39

like a fun little flavor to them as well. Ooh. On

27:42

top of grape. They'd just be like balls of ice,

27:44

wouldn't they? No, quite as hard. Okay. Yeah. The

27:47

texture of it gets slushy. Oh, okay. Oh, that

27:49

does sound good. But it's also sweet. Yeah. What

27:52

do you go, red or green? I'm a green. Green

27:54

grape girl. Mm. That's hard

27:56

to say. Yeah. Good question because

27:58

I'm a red wine drinker. But a green

28:01

grape eater. Oh, OK. Yeah. Isn't

28:04

that interesting and exciting? That is. Jeez. It's

28:07

just fun to learn things about your

28:09

friends. Yeah, that's the equivalent

28:11

of like a footballer who handballs with his right hand

28:14

and kicks with his left, you know. Next time I'm

28:16

invited to Seren's for a dinner party, I know what

28:18

kind of wine to get and what kind of grapes

28:20

to bring. You know what I mean? Yeah. That's

28:23

nice. And

28:25

I'll serve, perhaps at

28:27

my party, my dinner party, a

28:30

falooda. Have you heard

28:32

of these? No. Faloodas. OK, so it's like a

28:34

Persian. It's very common in the Middle East. Different

28:37

cultures have a falooda matata. A version of

28:39

falooda. Yeah, they ain't no worries. Yeah, I've

28:41

heard of it in that context. For the

28:43

rest of my days. Yeah. Because now, even

28:46

when the weather gets hot, we have figured

28:48

out how to stay cool.

28:50

Because of the... Yakcharl. Yakcharl.

28:52

That's a word that will not stick, but I

28:54

love it so much. Or if you're in

28:56

New Zealand, the chilebun. Chilebun. But

28:59

a falooda, it's like a starchy. It's

29:02

like noodles made of some sort of starchy thing.

29:05

And then they mix that

29:07

with like syrup or honey that

29:10

has been chilled on the ice. So

29:13

the earliest, like dating back to

29:15

these discoveries of Yakcharls,

29:18

the falooda doesn't come long after. Yeah, right.

29:21

So that's kind of falooda or

29:23

this word might sound familiar to

29:25

you, Shabbat. Oh, Shabbat. Is

29:27

that a religious thing? Well,

29:29

that's the Sabbath, I guess, which I think in Hebrew

29:32

that sound they would pronounce it like Shabbat.

29:34

Right. But this is not that. This is

29:37

Shabbat, which is like, which

29:39

is a fruit syrup that's been served

29:41

with honey that's chilled on the snow,

29:43

basically. And then they would pour in

29:45

milk and sugar. And so it's kind of

29:47

similar to what we'd call a granita. Pretty

29:50

much what they're doing is they're crushing up

29:52

the ice and they're flavouring it with some

29:54

sort of sweet thing. They do that in

29:56

Hawaii, like shave ice? Yeah. Delicious. Yeah. It's

29:59

just syrup over ice. Exactly. You're

30:01

essentially eating, it's eating a Sloopy.

30:03

Yeah. Rules. As

30:07

normally you would sort of slurp it. Yeah. Yeah.

30:11

It's just, it's not as wet as Sloopy. No. It's

30:14

just the ratios are different. It's just at a different stage of

30:16

its life. Yeah. Yeah. Yeah.

30:20

It's a Sloopy. Sloopy, is Sloopy the name

30:22

of Broadly or is that like the 7-Eleven version

30:24

of a Sloopy? I think it's a 7-Eleven version,

30:27

yeah. Yeah. It is the

30:29

Kleenex to tissues. Right. Yeah.

30:31

Or the Hoover to precedence. Oh, just to damn. To

30:33

damn. But

30:39

so, Shabbat is, and

30:41

I might be mispronouncing that. I don't know if

30:43

you have any Persian listeners, but the...

30:47

Drake Gyllenhaal, I think. Wow,

30:49

really? No, but he was...

30:51

You don't know what I'm saying really to.

30:53

No, that's true. Am I saying it to

30:55

him being Persian? To him being a

30:57

listener. He was cast as the Prince

31:00

of Persian, it was controversial. Oh, okay. Well,

31:02

yeah. A little bit of fun.

31:04

Just a tiny bit. Does Shabbat sound like anything

31:06

to you? Shabbat, I mean, it

31:09

sounds a bit like Shabbat, but also Shabbat is

31:12

like the Jewish day of rest also. Yes,

31:14

which I think Saran just said before, but Jess

31:17

wasn't listening then, obviously, but Saran also did

31:19

point at you. I was. You're

31:21

correct. You're two for two, so... Shabbat would

31:23

be the root word for Shabbat. I've

31:26

actually been hearing and watching. It's crazy. Well,

31:29

I just thought I might have caught you doing a

31:31

me. So,

31:35

yeah, Shabbat is the root word for sherbet, which

31:38

and also the root word for anything else

31:40

you can think of that's ice cream related. Really?

31:43

Sorbet. Really? So

31:46

it comes from that and

31:48

sherbet was like originally, yeah, I guess

31:51

a Turkish thing that was like, it's

31:53

not like there's little lemon lollies

31:55

that we call sherbet, but it's like, or the

31:57

powder. Wizfizz is like a sherbet. Yeah,

32:00

yeah. Fucking love. Did

32:02

you have them when your kids, they were

32:04

like straws and they were filled with different

32:07

colors of this sort of sherbet powder? Yeah.

32:10

And you know. Yeah, it was sort of like the

32:12

original, the introduction to... Yeah, Pixi-6.

32:15

Yeah. The gateway. People talk about

32:17

marijuana as a gateway. No. Sherbet.

32:20

Yeah. Yeah. Marijuana's

32:22

like, what, the gateway to what? You well and truly

32:24

walk through the gate by the time you're smoking marijuana.

32:26

The gate is the whiz-fizz. Yeah. We'd

32:29

line them up. Yeah, yeah, yeah. Yeah, yeah,

32:31

yeah. You'd rack them up. Even, yeah. Yeah.

32:34

I would say like, you know when you

32:36

were a kid and you would just sort

32:38

of spin around until you become dizzy? Yep.

32:41

That's the gateway. Yeah. Any

32:44

sort of thing of escaping... Diz then

32:46

reality. Riz-fiz. Yep. Then

32:48

meth. Yes. Diz, whiz-fiz

32:50

then meth. That's how I did it. Yeah, yeah. That's

32:52

how. That's a usual progression. And again, that

32:54

might be a cultural thing. Oh, yeah, sure. That might be

32:57

an Australian thing. Yeah. The

32:59

Shabbat, so it's like they love the

33:01

Shabbat because of its cooling effect in

33:03

the hot months in these hot climates,

33:05

but also they believed at that time

33:07

that they were medicinal properties and probably

33:09

because they're using ingredients like saffron and

33:11

rose water, those kinds of things to

33:14

flavor the ice. And so... It

33:17

feels like every recreational drug

33:19

and every dessert and everything, smoking, everything

33:21

at some point... Someone's trying to convince

33:23

you. ...when they kind of convince you,

33:25

they're like, this is medicinal. Coca-Cola started

33:28

out being sold at chemists or pharmacies.

33:30

Yeah. Yeah, it's medicinal. It's good for

33:32

you. This, yeah. The

33:34

cigarettes ones are the funniest. They're like really

33:36

good for asthma. Yeah. And somebody

33:39

like, huh? Is that so? Yeah. Putting

33:41

smoke into your lungs. Yeah, yeah. It helps. Yeah,

33:44

it smokes them out, which is good. Cigarettes are

33:46

great for asthma because what they'll do is they

33:48

will make you have to go to the doctor

33:50

to get a ventilate. Yeah. That is

33:52

really good for asthma. That is good stuff, yeah.

33:55

The versions also had a particular fondness for sour

33:57

flavours, which is probably

33:59

why we associate sherbet with the

34:01

word sherbet, along with

34:04

flower petals and herbs. So

34:07

there's often like other tart juices like pomegranate, lemon,

34:09

sour, cherry, that kind of thing that

34:12

they would be mixing into these shaved

34:14

ice. Another root word

34:16

for Shabbat is this word, shrub.

34:20

Shrub. Shrub. Yeah. Like

34:22

shrubs. I guess so. I didn't follow

34:24

that thread any further. I just thought it was fun to

34:26

say shrub. Shrub. Yeah.

34:29

It is fun to say shrub. Shrub. Shrub.

34:32

Then not long after these invention of these

34:34

things, Yochchiles, their

34:36

reports of the pharaohs in ancient Egypt

34:39

offering guests when they have like a steamed

34:41

guests and banquets and that kind of thing,

34:44

they give them crushed ice or

34:46

snow with mixed fruit juices and flowers

34:48

and sweet ingredients. So it's starting to

34:50

become like you, it's so hard to

34:52

get ice. You're losing men

34:55

going up the mountain harvesting the ice that

34:57

if you have ice and you

34:59

can present treats and

35:01

delicacies with ice, it's like a display

35:04

of prowess. Yeah. So it's

35:06

like a luxury. It's a real luxury. Yeah. Yeah.

35:09

Unlike now, you can just have a whole tub of it in your fridge. Yeah. Often

35:12

you'll go to Kohl's and the connoisseurs on sale. Yep. You

35:15

get cookies and cranes. You finish it that night.

35:17

Easy peasy. Similar. I'd love you

35:19

to come back one day and do one about the

35:21

spice. Trays was a similar thing. Oh yeah. That

35:24

they, so many people died trying to get these

35:26

spices and now it's like, you know, there's a

35:28

supermarket aisle. You're just alphabetized. Yeah. I

35:30

did actually, that was one topic that I did think about.

35:33

I think I've started in a habit. I think I'm

35:35

staking a claim as a sort of the foodie. Yeah,

35:37

you're the foodie. Oh, I love that. You're the good

35:40

tucker, man. Great. You've done

35:42

wine. I'll stake a claim and

35:44

I'll claim some steaks. But

35:47

there's a lot of theories that

35:49

are, so there's competing theories.

35:51

Gelato Man has one

35:53

theory that the Persians were one

35:56

of the first, but like basically a

35:58

lot of the ancient cultures. discovered that

36:00

if you put sweet things with ice,

36:03

it's a good time. Yeah. Okay.

36:06

And we're not talking about meth. Okay. It

36:08

doesn't go with Spizdiz and then ice.

36:11

Okay. It's just ice and a little bit of

36:13

honey. But there's another

36:15

theory. I don't know. I couldn't find

36:17

much about this theory as to verify it or

36:19

not, but I thought it was fun. So

36:22

I'd like to share it with you. Please. There

36:24

is a theory that ice cream,

36:26

as we know it in terms of using

36:28

dairy, came about

36:30

in Mongolia, the origins of

36:32

using dairy as an iced

36:34

dessert. And this theory

36:36

goes that Mongolian horsemen who were traveling

36:39

around... We're talking like part

36:41

horse, part man. I

36:44

think... Is that what you're saying? I

36:46

think what we're talking about... Because I'm starting to

36:48

lose a little faith in gelato man. Yeah.

36:51

Well... Centaurs. Because

36:54

that's why I'm losing faith in him because he's used

36:57

the wrong term there. That's right. Mongolian

36:59

centaurs. Yes. My

37:01

bad. Genghis Khan was known

37:03

for... Yeah, his horse legs. Yeah.

37:06

Yeah. A lot of people focus on

37:08

the fact that he, you

37:10

know, had a lot of... The conquest. Yeah.

37:13

Had a lot of concubines. Yeah. But

37:17

just gloss completely over the fact that he had four legs.

37:20

Yeah. It's very easy to do that when you

37:22

have four legs. Yeah. And it's

37:24

very easy to have a lot of concubines when you're

37:26

hung like a horse. Yeah. Which he

37:29

literally was. They don't ever,

37:31

when they go into those half men like

37:33

minotaur, centaur or whatever, they're never really focusing

37:36

on the... On the junk. Reproductive

37:38

organs. Maybe they're just trying to

37:40

be polite. Yeah. You

37:43

know. Yeah, yeah. But

37:45

it leaves a lot to the imagination is all

37:47

I'm saying. Yeah, because it's right at that cutoff,

37:49

isn't it? It's right at that line where one

37:52

becomes the other. Exactly. Which

37:54

side of the line is it on? Nothing's

37:56

ever perfect, you know. You're getting a bit

37:58

from both sides of the genetic tree. I'll

38:00

be getting the balls. Human balls. And the

38:02

horse. Horse slong. Or you went

38:04

slong. You

38:06

don't want that. No, you don't want that. Because

38:09

that's going to make the human slong look

38:11

even less impressive. Even less? Yeah. I

38:14

think you want... I

38:16

want to jump in here too. I

38:18

think because, OK, you imagine a

38:20

centaur front on, right? Basically looks like

38:23

a man just standing there. Yeah,

38:25

because... Pretty impressive legs, but front

38:27

on. It's straight back, isn't it? That horse body is straight

38:29

back, so you don't get that view. But

38:31

so if you have got like human genitals...

38:34

What a junk in the trunk. Although can I

38:36

just quickly interject before... Sure. Can

38:39

I ask, when you look at a horse front on, do

38:41

you think he's up on his two

38:44

front legs? I don't know

38:46

what's going on behind. That's a man with a weird head. Is

38:48

that what you think? Why the long face fell? Anyway, sorry. No,

38:50

I just think... So

38:56

you don't want human

38:58

genitals where human genitals usually are,

39:00

because then they're just right there

39:03

dangling... As well, like,

39:05

yeah. It'd be like... Yeah, it'd be like... That'd

39:08

be terrible. That'd be horrific. So you

39:10

want it where the horse junk goes. It's

39:12

out of the way. And the

39:15

best thing about horse junk is the best thing

39:17

about horse junk. That's a phrase I regret saying

39:19

to me. Is it? It's

39:21

retractable. We don't have that. Yeah. The

39:24

first time I saw a horse

39:27

always have a piss, I

39:30

was a kid and it was confronting because

39:32

it just goes whomp and it drops out

39:34

of nowhere. And then it's just a

39:37

power hose. Yeah. And then...

39:39

Back it goes. Well, I don't remember it going back in,

39:41

but I assume it's fantastic. I'm sure it did,

39:43

yeah. But I just dropped once and then... I

39:45

didn't know that. So it's like, have you seen

39:47

on television, if you watch it recently, they have

39:49

a... They have these commercials. And

39:52

one of them that I've seen... It's a

39:54

long run up. You know Al Borland from

39:56

Home Improvement? Yeah, yeah. He's now

39:58

the man, not Al Borland, but he's now... advertising

40:00

a hose that's made from a special copper. I

40:03

don't think so too. It's sort of. That's

40:14

probably the best way to finish that. Have you ever seen

40:16

the footage of a grand AFL,

40:21

Aussie Rules Grand Final

40:24

in the 90s and it was when

40:26

Home Improvement was big. And the game's

40:28

about to start. Bruce McAvaney, like the

40:30

voice of AFL football is there

40:33

doing a thing to camera. The

40:36

game's about to start. Al Ballen walks in and

40:39

the Channel 7 sports signers dang it. He

40:41

says, oh, I can fix that for you.

40:43

And he hammers it back on in character

40:45

as Al Ballen. He has a, all right,

40:47

no worries. And walks up and it's so

40:49

weird. That's so funny that the biggest day

40:51

on the sporting calendar in Australia, they couldn't

40:53

get Tim. He's the best celebrity. We

41:00

won't go with anyone from Australia. We're flying

41:02

out Al Ballen. And

41:05

then you're like a band, you get

41:07

them to play. What do you get

41:09

Al Ballen to do? Fix a sign

41:11

in a weird sketch. And then leave.

41:13

So strange. Very odd. So this is

41:15

the Mongolian theory is that the horsemen,

41:17

they were traveling across the deserts and

41:19

stuff and they would go on

41:21

these long journeys across the Gobi desert. And

41:24

in winter, what they would do is

41:26

they would like fill up these animal

41:28

intestines with provisions to

41:31

store them. That's just

41:33

called feeding an animal. Or

41:38

you mean that there's other animals. They're

41:40

not horse and yeah, but they would

41:43

use the intestines not still inside

41:45

a working animal. Not instead. Yeah, inside the, yeah.

41:47

They're using it as a receptacle. But they would

41:49

use it as a receptacle to store food for

41:51

their journey to keep it fresh. And

41:55

one of the food that they would store in there is cream. And

41:57

because of the gentle clots, they would have to put it in the water.

42:00

of the horse, what would

42:02

happen is that as they travel through

42:04

frozen environments, the desert

42:07

when it's cold, the sub-zero

42:09

temperature combined with the

42:11

clop-clop would sort of churn the cream.

42:13

It's clip-clop, surely. Yeah, it is clip-clop.

42:16

But also I like- This

42:18

horse is a two-legged horse.

42:20

It's only got left feet. Clop-clop.

42:23

Yeah, there's no clipping going on. But

42:25

the listeners also need to know the

42:28

movement Soren's doing because I think the

42:30

sort of waving

42:32

movement plus the clop-clop

42:35

and the cream, it's really, it's painting a picture. Thank

42:37

you. Is that where the name- Clop-and-cream

42:39

comes from? No, that's not anything. Is

42:42

that a name? Clotted cream, doesn't it?

42:44

So, cloped cream. Cloped cream.

42:46

So it's kind of churning it. Yeah. Wow.

42:50

And so that's one theory of the origins of sort

42:52

of a dairy-based ice. Doesn't

42:54

that sound nice? Slowly curdling-

42:56

In an intestine. Dairy-insident intestine, which I'm

42:59

guessing is picking up a bit of

43:01

the juices from that intestine. I guess

43:03

one of the early flavors would be,

43:05

yeah, horse intestine. Or, yeah, Mongolian

43:08

intestine. We don't use intestines and bladders and

43:10

stuff like we used to. No, we used

43:12

to use them for balls. Oh, yeah. Early

43:14

footballs were bladders. But now, what do they

43:16

do? Go on the bin, I guess. We

43:18

were a lot more sustainable back then. Yeah,

43:21

they probably end up in sausages. Right.

43:24

Don't they? No, they probably- most definitely, I would

43:26

say so. But not

43:29

only- Or dog food, you know. Oh, yeah. Dogs

43:31

get all the weird bits. But that's a lot of

43:33

nutrition in there. Yeah. Beautiful for

43:35

their coat. I think we're missing out. Do you want

43:37

some kibble? I'll bring you some. Kibble?

43:40

That sounds good. I don't know what it is,

43:42

but it sounds good. You don't know what kibble is. It's

43:44

little biscuits to give to your dog. Oh, well, I don't

43:47

have a dog that's- Filled of intestine. Kibble. In

43:51

China, around 1600 BC, they're also getting

43:53

buffalo milk and they're freezing it with

43:55

rice by packing it into snow.

43:59

And apparently- One of the emperors, Emperor

44:01

Tang, around 600. It's

44:04

either guy came up with the drink. Fucking knew it. His

44:07

first name was Light And. Oh,

44:09

this is a chip man. Light

44:12

and Tang. From the Thins Empire. I

44:18

don't think other places have Light and Tang. Don't

44:20

they? I'm not sure.

44:22

Right. Oh, so you want

44:24

to explain that for you international listeners? No,

44:26

they've got Google. But I mean, I'm always

44:28

so stoked when we have anything that is

44:31

unique. I know. Uniquely Australian.

44:33

Light and Tang. There's so few things

44:35

that are. So a flavor of chip.

44:37

Light and tangy crisps. Delicious.

44:39

What flavor are they? Yeah, what would you describe

44:41

it? There's some paprika in there. Green and red.

44:44

Green and red. Green and red. Green

44:46

and red dust. Delicious. It's good

44:48

stuff. And it is, I would say, pretty light and

44:50

a little tangy. A little bit of tang. As a

44:52

child, that was my favorite flavor. Same. I

44:55

think even today. If you get a good

44:57

packet. Yeah, it holds up. Sometimes you

44:59

get a packet because you're feeling nostalgic and

45:01

there's barely any flavoring on it. And

45:04

I'm like, how fucking do you? But if you get a

45:06

good packet, lots of flavoring, nothing better. It's

45:08

a little too much emphasis on the

45:10

light. Yes. I want emphasis on

45:12

the Tang. Yes. You've got a little

45:15

light on the light and Tang. But

45:19

yeah, so this guy, Emperor Tang, and this is about

45:21

100 years later in 600 AD, he's obsessed with

45:26

these frozen

45:28

desserts. And he has a

45:30

team of 90 slaves who,

45:33

as you were referring to, Matt, he would

45:35

send them up to the mountains

45:38

to gather fresh snow. And he

45:40

called them his Ice Men. Ice

45:42

Men. Yeah. And that's because they were

45:44

usually quite frosty towards him. They

45:47

didn't like being sent up to the

45:49

snow. And they were like, Emperor, you're

45:51

a bastard. Really? Wow. He's

45:54

taken some liberties with this history. They would

45:57

speak that way to their Emperor. That is

45:59

ice cold. I

46:01

would say that, yeah, just gelato man's taken some

46:04

liberties and then on top of that, I've added

46:06

my own flavouring.

46:10

Obviously in India as well, they had

46:12

kulfi. Have you ever had kulfi? No.

46:14

So kulfi means, translates to covered cup.

46:17

But it's a dessert that originated

46:19

probably again in the Persian Gulf,

46:21

but in the Murgal Empire in

46:23

the 16th century, that's when India

46:25

really takes it over. And it's

46:28

basically dense evaporated milk, but

46:30

they are mixing in pistachios,

46:32

saffron and like other

46:36

sweeteners and they're packing it

46:38

into little metal cones. And it's like,

46:40

again, very much the Murgal Emperor. They're

46:42

the big guys that went through like,

46:45

they were like kind of the Arab

46:47

people that came into India and conquered

46:49

it and then went through Asia and

46:51

South Asia and stuff. And they, it's

46:54

a real delicacy. Yeah, it's like a

46:57

real luxury again. And they're

46:59

using salt, pita, which is again

47:01

a salty type thing to help

47:03

refrigerate and create freezing

47:06

temperatures. Do you know

47:08

much about the, what, when was,

47:10

did you say the Arabs conquered

47:12

parts of India? Yes. When

47:14

was that approximately? I think around like

47:16

15th, 16th century. I

47:19

don't know too much about it. All I know is that

47:21

they were called the moops. Oh, the

47:24

moops. Yeah. So I'm going to have to accept

47:27

the moors. It's the moops. Oh no,

47:29

it's the moops. Do

47:32

you want me to quickly tell

47:34

you what I found about a lot in

47:36

Tangy? Yeah, yeah, I'd love to. This is

47:38

according to junkfoodbetti.com and I think she probably

47:40

works in cahoots with the, do you know

47:43

what I mean? I think they know each

47:45

other well. So she's, I think she's American

47:47

and was sent a bag by

47:49

an Australian and she didn't

47:51

know what any of it meant. So she's like, thins

47:54

she described as like a laze. Yes,

47:57

yep, that would be accurate. That's equivalent, yeah. I've

48:00

said, Thins, Light and Tangy had

48:02

a nice vinegar bite with an equal amount

48:04

of tang. I could identify, I could definitely

48:06

identify some onion in there, but it wasn't

48:09

sour cream and onion flavored, perhaps a bit

48:11

of ranch flavoring. I think ranch could count

48:13

as tangy. I won't lie, I

48:16

did look up the ingredients only after

48:18

I tasted the chip. Some of the

48:20

ingredients are vegetable powders, onion, tomato, flavor,

48:22

natural flavor enhancer, six to one and

48:24

herbs and spices. It's also vague. I

48:27

couldn't taste any tomato, but the rest seemed on

48:29

point. Of course, I have no idea what six

48:31

to one flavor enhancer is, but hey. It's

48:34

MSG. Is it really? Oh, there

48:36

you go. No wonder Light and

48:38

Tangy tastes so good. Yeah, it's MSG. Well, the

48:40

packet just has tomato, like as in on the

48:42

front. You know how it's got... Oh, the pictures.

48:44

It's a picture of a bowl of chips and

48:47

then next to it is a tomato and some

48:49

paprika. Oh, there you go. And maybe some like

48:51

maybe peppercorn. That's all they're giving away. They don't

48:53

put a little bag of aginomoto MSG there though.

48:58

Yeah, she says she enjoyed the taste.

49:00

They have a nice balance of vinegar,

49:02

salt and a present, but not overwhelming

49:04

ranch like flavor, nothing crazy or groundbreaking,

49:06

but a fine snack nonetheless. Three and

49:08

a half out of five. Cued off

49:11

for using the Monica Lite for seemingly

49:13

no reason at all. Are

49:15

they pretty like they're not a dense chip? Yeah.

49:18

You know, they're a thin... I mean, the

49:20

company's called Thins. Yeah, they're a thin cut

49:22

chip. Yeah. They're light. You can eat a

49:24

whole packet. It'd be bold if they're referring

49:26

to the weight with the lite. Yeah,

49:28

they're really padding out the description there. I

49:32

think it's a lightly flavored chip. She

49:34

did bang on about how the ranch

49:36

type flavor was pretty light. Texture

49:38

is important. Like read your own words, Betty. Come

49:41

on, Betty. Come on, you're better than that. I

49:43

don't know if Betty is. I think Betty is.

49:45

No, I love Betty. I love junk food, Betty.

49:47

But let's get back to the history of ice

49:49

cream. OK, I wonder what her thoughts are on

49:52

it. So we're going to jump forward now to

49:54

the European continent. And there's

49:56

some conjecture about this. There's some theories I'd like

49:58

to share about how... ice

50:00

cream came to be in

50:03

the European context. Okay. One

50:06

of them is that the Arabs who were

50:08

travelling around the moops went to India. It's

50:11

believed that maybe the Arabs bought shrib to

50:14

Italy or Shabbat to

50:16

Italy. Another theory is

50:19

that Marco Polo saw it when Emperor

50:21

Tang, like it was popular in China

50:23

and then when Marco Polo went to

50:25

China, he saw it there and

50:27

he got a recipe and brought it

50:29

back to Italy. So, there's

50:32

been a conjecture about that. What

50:37

we're interested in now though is not shrib,

50:40

but how did Sorbetto

50:43

evolve to July? Isn't

50:45

there? There's conjecture that Marco Polo

50:47

ever made it to China, isn't there? There

50:50

is conjecture about that. So, that would probably

50:52

rule it out. If he

50:54

never even went there, which is the same. There's

50:56

like a myth that the Italians got passed on

50:58

from seeing noodles. I think

51:00

from Marco Polo. But I reckon,

51:02

how do you know if Marco Polo made

51:05

it to China or not? Oh,

51:07

well you call that his name. Exactly. But

51:09

if he's to win the game, he's meant to avoid you.

51:11

But he's asked to say his name and if you can

51:13

hear it in China, Polo. True. Then

51:16

you know he's in China. Unless

51:18

someone else is just saying Polo, but that'd be

51:20

weird. But someone might have been very far from

51:22

him and they're calling out Marco and they can't

51:24

hear the Polo. China's quite big.

51:26

I don't know why that thing. Is it really?

51:29

Yeah. It's actually, it's

51:31

yeah, it's pretty like you could definitely

51:33

be in two different places in China and

51:35

not hear each other. Is that for sure? Yeah.

51:38

Was China China back then? Great

51:41

question. You know what I mean?

51:43

Was it like many smaller kingdoms? Probably smaller

51:45

kingdoms. Some of them with

51:47

an earshot and some of them not. What

51:50

are we doing? We're

51:52

having a great time. Having a bit of fun. We're having a

51:55

good time with friends. Okay. So

51:57

here are some theories about how crushed

51:59

ice that's flavoured evolves. to gelato, which

52:02

a lot of consensus is that this happened in

52:04

Italy. So

52:06

there's Sicilian people who are making

52:08

sorbetto, which is just like

52:10

a water-based sweet ice.

52:14

And then a fisherman from Sicily creates

52:16

the first gelato by using snow from

52:18

Mount Etna to make a creamy dessert

52:21

that he would sell from his boat

52:24

while he's sailing around the coastline of Sicily.

52:27

And then because of the

52:29

popularity of this, other fishermen

52:32

start making gelato as well.

52:35

And it's sort of their competition that sparks

52:37

the start of this race war to... It's

52:40

not a race war. Race

52:42

slash and or war. Gotcha,

52:45

yes. It's not a race war yet.

52:47

It's a race, it's a war,

52:50

it's not a race. No. Yes.

52:53

There's another... It's a horse, it's a

52:55

man, it's not a horse man. There's

52:58

a theory that there's a guy

53:00

called Cosimo Uruquieri and

53:02

he's an alchemist and he works in the court

53:04

of Catherine Medici. And

53:07

she later goes on to be the Queen of France

53:10

when she marries a guy called

53:12

Henry. And he... I

53:14

think it's probably Ollie. I was literally

53:17

thinking the exact same thing. That's what I was thinking, that's

53:19

why I did a big pause. I

53:21

was like, I've pronounced that wrong. That's probably

53:24

Ollie. Ollie. Henry. My

53:26

bet, I love how French, it

53:28

changes the words. Like as a

53:30

kid, there was a tennis player

53:33

called who I thought was Guy

53:35

Forget. But it was Guy Forget.

53:39

But it's like a G-Y-U, Guy Forget. F-O-R-G-E-T,

53:43

Guy Forget. G-Y-U? G-U-Y.

53:47

You were almost double checking. Forget.

53:50

Forget. Well, that's what I did

53:52

and I accidentally spelled it wrong. But that's better,

53:54

don't they? That could have been the spelling and

53:56

I've... Also, Guy is the kind of name you'd

53:59

have when you were... into forgetting you. Hey,

54:01

guy. Yeah. Good to see you, guy. Ah,

54:04

forget. But

54:07

yeah, so there's one theory is that this guy... Forget.

54:12

Another version of that name would be... He

54:16

knows them. Bro, miss my place. Bro,

54:19

where was I again? Where

54:23

am I? Oh

54:25

yeah, guy. Something you should know during reports on the show.

54:27

This is the first time you've done one with me here.

54:31

No, I've been doing it. It's, yeah,

54:33

it sucks and hopefully it gets fixed

54:35

in the edit. Please, AJ, make

54:37

me less tedious. So, guy...

54:40

I think the running joke is just

54:43

a hard break back

54:45

to the report so far. And

54:47

then... Yeah, it works. Yeah, great.

54:50

It's kind of the only way to keep it going. Cosimo

54:52

Reggieri, he works

54:54

for Catherine de Medici and she has

54:56

a sweet tooth. And so he creates

54:58

this flavor, which

55:01

is, we know today as Fiore de Latte,

55:04

which means flower of the milk. And

55:08

he's serving it to her and it doesn't contain

55:10

egg or cream. So, this is

55:12

why some people think that this is likely

55:14

to be the first kind of gelato that's

55:16

like... Yeah, OK. Just

55:19

milk based, basically. Just a sweetened milk

55:21

that he's churning. Using this

55:24

kind of icy technology or icy

55:26

idea that's come from either

55:28

China or maybe the Arabs brought to Italy. Another

55:31

theory which I like is

55:34

about Bernardo Buon Talenti.

55:38

And I like it because Buon Talenti,

55:40

it would mean good talent. Yeah.

55:43

So, you're bound to do good things. Yeah. And you'll...

55:45

Yeah. That's just nominative determinism.

55:47

And he is an architect and

55:50

an engineer, which I would say...

55:53

He's got good talent. He's got good talent. Yeah. Yeah. Yeah.

55:56

He's multi-talented. He's multi-talented. And that's

55:58

a good thing. If I... He'd

56:01

be a great contestant on Italy's Good Talent,

56:04

I think. Yeah. One

56:06

of my favorite shows. Italy's

56:08

Good Talent. Italy's Good Talent. Well, I

56:10

think we found him. Or Italo

56:13

Buontalente. Anyway,

56:16

he likes to experiment because he's got

56:19

good talent. And so he comes

56:21

up with this recipe for like a

56:23

richer, creamier kind of ice

56:26

treat, gelato a la

56:28

crema. And that he's using egg now.

56:31

And so this is around 1565 that

56:33

some of his

56:35

recipes apparently were

56:37

first discovered.

56:40

I think, don't you think this is something we could

56:42

do? Like we

56:44

could reinvent the game by going, let's

56:46

get even more cream in again. You

56:48

know what I mean? Yeah. That's

56:51

what he's done. Why don't we find out whatever

56:53

the creamier ice cream is now and go double

56:55

it. Double it. Let's see what happens when you

56:57

just add more cream. Let's just freeze cream. Yeah.

57:00

And then we don't add anything. That's right. I think

57:02

I could tell you what would happen. Ice cream. Okay.

57:05

Now we're on to something. Okay. Should

57:07

I call up some shop fronts? Yes.

57:10

Get a space. Yes. Yeah.

57:13

Because this is going to be huge. It's going to be huge. Shop

57:15

fronts, let's get some vans. Yeah. Okay. We're

57:18

going to need a factory. We might even be able to drive this

57:20

around. Fantastic. Okay. We drive

57:22

it around. We play some music.

57:24

I've been looking for somewhere

57:27

to put this jingle up, come on, boo. Uh-huh.

57:30

That's genius, man. You know what we could do with that?

57:32

That almost sounds like medieval. Yeah. Yeah.

57:35

I'm playing on a lute. Cool. Yeah.

57:38

Yeah. I reckon we use that. Okay.

57:41

We play that. We drive around with the van. We play. And

57:44

then I'll sing. What do you think, Cass?

57:47

Do you think when you hear that, it sounds

57:49

like a song? I'm not sure. I know. I

57:51

don't know. I'm not sure. I'm

57:53

not sure. Do you think when you hear that immediately,

57:55

what do you think of? My mouth is watering. Yeah.

57:58

Okay, great. I could really go and treat. And then

58:00

over the top, I'm just going, ice

58:02

cream! Ice cream!

58:04

Come and get your ice

58:07

cream! Come and get it! Come

58:09

and get it! OK. Get

58:12

it, get it! Oh, it's gone! I'm losing you

58:14

a little bit with those. OK. But

58:16

I wouldn't know if this is workshop. I had

58:18

no bad idea. So your mouth has stopped watering?

58:20

Yes. Yeah, that's not what we want to achieve.

58:23

Yeah, yeah, yeah. OK, what about?

58:25

Tough is. OK, what about?

58:28

Um, yeah, don't worry about what we're

58:30

up to anyway. It's probably too cool for you.

58:33

Huh. Yeah. Hey. Yeah.

58:35

We're just in this van chilling

58:37

out, listening to some tunes. Yeah,

58:40

probably better if you don't follow and see what

58:42

we buy while we go. Now it's actually feeling

58:44

like you're about to kidnap me. OK. OK. Yeah,

58:46

you have gone too far there. Yeah. All right,

58:49

let's just scrap the talking all together. Yeah. OK.

58:51

Just play the loop. I think that's good. Um,

58:54

so, Catherine Medici, she obviously falls in

58:56

love with, um, with

58:58

this sweetened treat that, uh, the Buon

59:00

Tolenti has made. Yeah. And when she

59:02

goes to marry King, uh, he's not yet

59:04

the King. He's the Duke of Orleans,

59:06

but his name is Henri. Mm-hmm. Is

59:08

that old Orleans? And he's Henri II.

59:11

Oh, he as well. He's the second Henri. Oh,

59:13

OK. So I don't think he had a choice

59:15

in how to pronounce it. Yeah, it was already

59:17

locked in. First one, Henri I might have been

59:19

like, it's Henri I. Yeah.

59:22

But he went with Henri. Yep. Henri. And

59:24

so he said, you know what? I

59:27

don't care what letters are in this word. I'm not going

59:29

to say any of them. And

59:32

I'm the first one to do it.

59:34

So I get to choose. There's a cuneiform

59:36

and I'm saying on that, it's

59:39

Henri. Henri. So

59:41

that, so basically because of Gelato's

59:44

popularity in Italy, Medici,

59:46

she loves it. She

59:48

takes it to France. And

59:51

that's where France becomes, you

59:54

know, it started to be being sold

59:57

in the royal courts there. And

59:59

it's like, if If you are a king,

1:00:02

if you've got a chef,

1:00:04

because back in those days, it was like, it

1:00:06

was only the royal courts that had chefs. Kings

1:00:08

aren't doing their own cooking? Kings

1:00:11

aren't doing their own cooking. You're joking.

1:00:13

Must be nice. Must be nice. Must

1:00:15

be real nice. Oh, but don't you

1:00:18

think of cooking as a bit of a treat,

1:00:20

you know? Sort of almost like a meditation. No.

1:00:23

It's like cathartic, yeah. I don't. I

1:00:25

can do it. I don't enjoy it. Yeah.

1:00:29

You are a king. That means you're a king.

1:00:31

I am a king. I am a king. There is one

1:00:33

king who still does his own cooking, and he is the Burger

1:00:36

King. I wouldn't call that cooking.

1:00:40

That's true. I

1:00:43

was so sure you were going to say Jamie Oliver or

1:00:45

something like that. I thought you were going to say yourself

1:00:48

or something. No, I was like, that's cute. Burger

1:00:51

King is very funny. That's good stuff. Write

1:00:53

that down. What's the angry chef called? Gordon

1:00:56

Ramsay. Gordon Ramsay. Gordon Ramsay.

1:00:58

Or Hughie. Hughie. Louis

1:01:01

and the News. No. Big

1:01:04

Hughie. Hughie's cooking adventures. Hughie's cooking adventures.

1:01:06

He's never trusted a skinny chef. He's

1:01:08

an angry guy apparently. Is he? Really?

1:01:11

No. I do not believe it.

1:01:13

I feel it's like an Ellen DeGeneres level kind of scandal. I

1:01:15

refuse to believe that. No. I

1:01:18

will not hear this said about Hughie. Well, you both

1:01:20

have good instincts because I just made it out of

1:01:22

you. I think Aunty Donna used

1:01:24

to, they, their old rehearsal space was, uh,

1:01:27

rented off here. He's off studio. Yeah.

1:01:29

It was his studio and like, I think he still had his signage up and stuff. That's

1:01:32

amazing. Yeah. Aunty Donna and Big

1:01:34

Hughie. So they just left it in that he had

1:01:37

his own studio. No one was using it for years.

1:01:39

Am I thinking that right? I'm, I remember you went

1:01:41

there. Didn't we go there to see a rehearsal, like

1:01:43

a dry run or something? I don't think

1:01:45

so. Hmm. I might've made all

1:01:48

of that up then. Wow.

1:01:50

Cause I, in my head, Jess was in that memory. No,

1:01:52

but much like Dave is

1:01:54

always, Dave's soul is always with us. Yes. I

1:01:57

am actually in all of your memory. Yeah, yeah. I put

1:01:59

you in post. Yeah, that's right. So

1:02:03

in France, thanks to the Queen of France,

1:02:05

Catherine, ice cream has

1:02:08

taken off a little bit or gelato, sorry. And

1:02:12

then a little later on in the

1:02:15

1600s, French King Louis the 14th. So

1:02:18

many Louis. There are so many

1:02:21

Louis. He's not even that's that's early

1:02:23

Louis. Right. 14 is like early Louis.

1:02:25

I think eventually you get into like

1:02:27

20s. Really? I think so.

1:02:29

I've got a friend Louis now. Isn't

1:02:32

that crazy? What number? I feel like you don't. They

1:02:34

stop counting. Oh, yeah. I don't know what number he

1:02:36

is. Yeah. I'm just saying you don't hear Louis as

1:02:38

much in modern times. No. I

1:02:40

feel. Yeah, I was at a dog park the other

1:02:42

day that was a Louis. OK. Yeah. Might have been

1:02:44

him. It was a cockat's back. He is a dog.

1:02:47

Yeah. I think that's

1:02:49

how names evolve. They get retired from humans eventually

1:02:51

and they become dog names. Once you hit too

1:02:53

many count, we can't keep count. Anything wrong. We're

1:02:55

like, let's give it to a dog. It's like

1:02:57

dog years. Yeah. Human names. It's all the same.

1:02:59

Absolutely. Yeah. Every. You

1:03:02

know, back in like the I think it was probably the 20s, 30s.

1:03:05

A lot of men called Goose. Yeah. Well, you

1:03:07

don't you don't see a man named Goose anymore.

1:03:09

No. My dog's name. Yeah. Rex. It's been retired.

1:03:11

It'll come back. You don't hear any Rexes anymore.

1:03:13

That's a dog's name. Family J.P. is a Rex.

1:03:15

Yeah. Isn't that crazy? Yeah. Because he's the last

1:03:17

one. Yeah. He's the last one. Rex Hunt. Him

1:03:19

and Rex Hunt. He's 400 years old. How good

1:03:22

is this? My GP, when I lived in Sydney,

1:03:24

his name was Lex. Lex. Yeah.

1:03:26

And you trusted him? Well, his

1:03:28

name was Lex Bilson and

1:03:30

it which is a private I name. Yes.

1:03:32

Not a GP. Not a GP. But he

1:03:34

was very good at asking questions. Okay.

1:03:37

Well, let's be totally up for

1:03:39

it. Oh, yeah. Very trustworthy. That's

1:03:41

true. And I do call him

1:03:43

Lex sometimes. This is so confusing. Anyway, sorry, we

1:03:45

keep interrupting you. No, it's beautiful. It's not. Hey,

1:03:47

Saran, please do go on. We're going to shut

1:03:50

up for a bit. Okay, so this

1:03:52

guy who is the he's

1:03:55

like the chef guy in French King

1:03:57

Louis the 14th. like

1:04:00

court, he becomes renowned for making

1:04:02

this great gelato and

1:04:04

serving the frozen delicacy to these royal

1:04:07

courts and these big banquets. His

1:04:10

name is Francesco Procopio. He's

1:04:12

a Sicilian chef. And I think

1:04:14

part of the reason Louis brings

1:04:16

him into the court is because

1:04:18

the Sicilians, they've

1:04:20

been making this gelato. And

1:04:22

gelato is popular in France, but no one's making

1:04:25

it quite as well as the Sicilians. So

1:04:27

Procopio, in 1684, he opens Paris's

1:04:29

oldest cafe, which is called Cafe Procop.

1:04:32

It was the oldest when he

1:04:34

opened it. Yeah.

1:04:38

Yeah. But that also

1:04:40

technically is true. Yeah, it's a funny way of

1:04:42

saying first cafe. Sounds funny, but it is. You

1:04:44

mock it. Or it's the oldest still running.

1:04:48

It's like the first cafe. First ever cafe. First ever

1:04:50

cafe in 1684. And

1:04:52

it's like for a refined gentleman from the

1:04:54

court. Oh, great. So I could go there.

1:04:57

That's fantastic. But I can't.

1:04:59

I love a cafe. You're not refined. You're not

1:05:01

refined. You might be a gentleman. Get fucked. I

1:05:04

am refined. No, you've just proved it there. What?

1:05:08

Yeah. Your tone. Come on.

1:05:10

Your tone was not refined. Guess what would

1:05:12

happen there? People would have

1:05:14

intellectual conversations. Yes, just like cafes

1:05:16

now. Yeah. So it's

1:05:18

revolutionary for its time, but it's quite normal now.

1:05:20

But he would serve coffee instead of wine. I

1:05:22

guess that's what makes it a cafe. Yep. Because

1:05:25

cafe just means coffee. And also

1:05:27

because he's a gelato guy, he's

1:05:30

crowning jewel is gelato. And

1:05:32

it's all the elite coming here. People

1:05:35

like Voltaire who runs just

1:05:38

a comedy night. Yeah. North

1:05:40

Melbourne. Yeah, he also, I

1:05:43

think we learned about him in

1:05:45

a recent Lotto episode. I

1:05:48

think his whole career, he found a loophole

1:05:50

in a Lotto and made

1:05:52

a fortune and his whole career was

1:05:54

funded by that. Oh, my God. Lotto

1:05:56

loophole. Wow. So

1:05:59

he's like the... David Walsh. Yeah,

1:06:01

the true gambling system.

1:06:04

Beautiful. Because David Walsh being

1:06:06

the... The Mona? The

1:06:08

Mona, yeah. Museum of New Art. I knew that.

1:06:11

I did, I did, I swear. Why

1:06:15

are you looking at me like that, just

1:06:17

like, I knew? And

1:06:20

he keeps finding loopholes, I think. He still just lives

1:06:22

off gambling. Yeah, got a system. Figured

1:06:24

out a system. I

1:06:26

hope that museum survives him. You

1:06:29

know what I mean? Like, if it is being funded

1:06:32

by this one guy gambling, what

1:06:34

happens afterwards? I'm sure they've thought of that.

1:06:37

Yeah. Hopefully. Probably.

1:06:39

Although I think it's getting to the point, and this is

1:06:41

not part of the report, but where they're like, I don't

1:06:43

know if this guy should be... We

1:06:46

let this guy pay no tax from his gambling

1:06:48

system because he was giving back to the city

1:06:50

of Hobart with this museum, but

1:06:52

now it's like, we should probably... We

1:06:54

would have made so much more money if we just made

1:06:56

him pay tax. So I think they're trying

1:06:58

to crack down on... Which will be an

1:07:00

interesting development for that museum. But

1:07:02

also a real opportunity for another

1:07:04

state to take him on tax free.

1:07:07

Bring just... Bring Mona to Victoria. Uproot

1:07:10

this underground museum and bring it. Shouldn't

1:07:12

be too hard. Yeah, chugging in dock

1:07:14

lands. We've got space for it. Yeah.

1:07:17

So one thing I should have pointed out, by the way,

1:07:19

which I forgot to, but it's kind of obvious, is that

1:07:21

it's still, we're in the 1600s, it's

1:07:23

still like very difficult to store.

1:07:26

Yeah. Or obtain ice.

1:07:28

Still don't have phrases. So this guy,

1:07:30

Prokipio, he's serving this gelato in his

1:07:32

cafe. It's still truly a novelty. And

1:07:35

that's why there's people... I

1:07:37

don't know who Rousseau is, but Voltaire's there. There's

1:07:40

like French luminaries are coming. This is big. It's

1:07:42

like a huge part in

1:07:45

French culture in Paris. And

1:07:48

this cafe really

1:07:51

popularizes gelato throughout France.

1:07:54

That's interesting. I don't think of, I

1:07:56

don't connect France with gelato

1:07:58

or ice cream. I think of it as

1:08:01

like a really Italian thing, but it sounds

1:08:03

like it was instrumental in it in its

1:08:05

popularization. Yeah, because

1:08:08

of what happens next, which is

1:08:10

again, there's more conjecture about this,

1:08:12

but the

1:08:15

essentially the English would never admit to it

1:08:17

because they don't like to claim anything from

1:08:19

France. They don't like

1:08:21

claiming anything at all from other countries. But

1:08:24

King Charles the first, it

1:08:27

becomes obsessed with ice cream and

1:08:31

it's like, where would he have got it from? Yeah,

1:08:34

he's like, he's like, I thought it was just,

1:08:36

you know, it was what he called parallel thinking.

1:08:38

Yeah, so that's what the English would claim is.

1:08:40

So we just came up with the

1:08:42

idea. And because of the history of like, yeah,

1:08:44

it makes sense if you put some

1:08:46

sort of sweet flavoring with ice,

1:08:50

it takes people seem to fucking love it. So

1:08:53

that's that's their claim. It's like, yeah, we just came

1:08:55

up with this ourselves. That was super linked. Like a

1:08:57

lot of the kings of England were

1:08:59

French. Yeah, they're all intermarrying. And it's

1:09:01

like, and it is like, well, these

1:09:03

guys in their royal courts are impressing

1:09:05

people with this gelato. Yeah. Well,

1:09:08

I want to do that too. So, the first

1:09:10

time he's like, oh, this is interesting. Yeah,

1:09:12

I love it. It's actually very similar to

1:09:14

what I've also come up with. Yeah, it's

1:09:17

so interesting. Mine's better,

1:09:19

obviously, but very similar. Yeah, this is

1:09:21

it's a great start. How do you make

1:09:23

this? Just to see if I make it the same? Yeah, that's how

1:09:25

I used to make it. I've developed a little further than that. I

1:09:27

put double the cream. It's

1:09:30

going to be big. Yeah. How much cream do you put

1:09:32

in? Yeah, I put double. I put double. I put double.

1:09:34

So that's interesting. Mine's, I guess, better. But it's fine. Twice

1:09:37

as good. But thank you for this. It's so nice.

1:09:39

Yeah, that's great. It actually takes me back to

1:09:42

when I was starting out. So,

1:09:45

King Charles I, he's obsessed with it.

1:09:47

He starts paying a pension of £500

1:09:49

a year to a guy to be

1:09:52

his personal ice cream maker. Oh. And

1:09:55

part of the £500, which would have been so much money

1:09:57

back, I guess, then is Ad now.

1:10:01

But part of it is to make sure

1:10:03

that this guy keeps the recipe secret. Oh.

1:10:05

Because King Charles wants to be the only

1:10:07

person who has it. There were banquets, there's

1:10:09

records of banquets where King Charles is hosting

1:10:11

people and it's like only the table. I

1:10:13

guess it's, to me, I envisage

1:10:15

it a bit like a wedding scenario where there's

1:10:18

a banquet, there's a table at the very front

1:10:20

of the banquet, which is all the real royal

1:10:22

people. Yeah. And they're the only people eating

1:10:25

actual gelato. And the rest

1:10:28

of the people are just watching on in

1:10:30

like hushed tones. Watching them eat gelato. And

1:10:32

they have their own little dessert treats, whatever

1:10:34

they would have. But the gelato was preserved

1:10:36

for that banquet table. He wouldn't let anyone

1:10:38

have the recipe. Again, now you can just get a

1:10:40

tub of it and put it in your

1:10:42

freezer at home. Yeah. I've just had

1:10:44

a look. So Charles, it's

1:10:46

from the House of Stuart, probably

1:10:48

one of my ancestors. And, um,

1:10:51

I don't know how he spells it that different,

1:10:53

doesn't matter. That's just the French. That's actually the

1:10:55

French influence, but he

1:10:57

married Henrietta Maria

1:10:59

of France. So he's like, I

1:11:01

have no connection. What,

1:11:04

how would I have figured that out? France

1:11:06

is doing this? Oh, you think I talked to

1:11:08

my wife? We

1:11:10

have separate wings. Okay. She

1:11:13

feeds me. Apart from hello

1:11:16

on our wedding day. Nothing. Nothing.

1:11:20

And maybe at our honeymoon. Yeah.

1:11:24

I had a frozen treat. Yeah.

1:11:26

Okay. Sure. Maybe I don't have a

1:11:28

taste. Whatever. What happens on the honeymoon stays on

1:11:30

the honeymoon. Exactly. Move on.

1:11:33

That's private. Get over it. Geez.

1:11:36

Gosh. Oh,

1:11:39

geez, we're just alone. At

1:11:42

this point in time, it would be, there was

1:11:44

like a big wooden box, uh,

1:11:47

that they would like put in the

1:11:49

cream and the ice into, and then

1:11:51

you'd have to sort of hand crank

1:11:53

it to make it, um,

1:11:56

just like Charles on the. But

1:11:58

so it's still very important. Rich people

1:12:00

are starting to build ice houses at this

1:12:03

time and they like to store

1:12:06

ice, but it's pretty much the common man does

1:12:08

not have any means of storing ice still by

1:12:10

this time. Jump forward a little bit

1:12:12

to the 1800s as

1:12:15

technology allows people to

1:12:17

store ice a little bit more economically

1:12:20

in their homes. Ice cream

1:12:22

is like, of course, people are going

1:12:24

to start desiring it to have

1:12:26

it available in their homes. We

1:12:28

talk about Fisher and Parkour. Before

1:12:31

Ben and Jerry could walk, Fisher and Parkour

1:12:33

had to crawl. And

1:12:35

one of the great early comedy doers, Fisher and

1:12:37

Parkour. I think it was Hall & Oates. Hall

1:12:41

& Oates and Fisher and Parkour. Hall &

1:12:44

Oates, yeah, they were so good. They headlined

1:12:46

the very first Melbourne International Comedy Festival. Man-eater

1:12:48

is one of the funniest songs. She's

1:12:51

a man-eater? Yeah. What? Really?

1:12:53

Just by herself? That's so funny. It's a

1:12:55

whole man. A whole man? That is really

1:12:58

good. Over a few nights or? Make

1:13:02

your bumper over a few nights. It's

1:13:05

a left over man-eater. Man-eater.

1:13:08

Her eyes bigger than her stomach trying

1:13:10

to eat the man, including Scott. Man-eater. Remember when

1:13:12

we said we'd shut up for a bit? Didn't

1:13:14

we? True. Let's

1:13:18

get to the 1800s. Let's jump

1:13:21

forward in time to the 1800s. Ice

1:13:23

cream is a bit more readily available.

1:13:25

It's still not like something you can

1:13:28

easily get at home, but

1:13:30

they now have carts. People

1:13:33

like a lot of Italian migrants

1:13:35

and stuff have know the recipe.

1:13:39

They can get ice. Like if you're on a

1:13:41

commercial scale, you can get access to ice. Again,

1:13:43

it would be like people are going

1:13:45

to Canada or in Canada, they're

1:13:47

harvesting ice and then they've got the technology

1:13:50

enough to keep it cool on ship. They

1:13:54

basically put like straw and hay over

1:13:56

the ice, which helps to absorb some

1:13:58

of the heat. and

1:14:00

stops it from melting. And so

1:14:02

then they're shipping ice over to

1:14:05

London, places like London and New

1:14:07

York, and vendors are getting

1:14:09

the ice and using it to make ice cream in

1:14:13

basically, yeah, those machines, which are like wooden boxes

1:14:15

and they're hand cranking the ice cream. Oh, my

1:14:17

God. By that

1:14:19

time, so mid-1800s, people,

1:14:22

yeah, you can buy ice cream on the

1:14:24

street, but in a cone, it's not

1:14:26

yet in a cone. Oh, are

1:14:28

you going to reveal who came up with the cone? I

1:14:30

am. And if it was Mr Whippy? It's

1:14:33

exciting. Mr Whippy, that's a great name for

1:14:35

our van. Oh, yeah, I don't know where

1:14:37

that just popped into my eye. That's fantastic. I

1:14:39

guess it would make the most sense if

1:14:43

we whipped the cream. Oh,

1:14:45

OK. You know what I mean? That one's doing

1:14:47

that, surely. Yeah. So we double whipped, double whipped,

1:14:50

double whipped, double cream. Double whipped, double whipped, double

1:14:52

whipped, double whipped, double cream, frozen, and

1:14:54

then put in a cone. Oh, maybe we could like make it kind

1:14:56

of like look pretty like it's got like a bit of a twirl

1:14:58

or something. A bit of a twirl. Yeah. What

1:15:01

car? What are we going to make the cones out of? Paper?

1:15:04

Wait for it. I'll get to it. So

1:15:08

we're in the mid-1800s. He's

1:15:10

good. Hey, that is good stuff. Should

1:15:13

we get rid of Dave? Yeah,

1:15:16

that's something we should do in the future. Yeah,

1:15:18

we should think about doing in the future. Yeah,

1:15:20

we should start the process of thinking about getting

1:15:22

rid of Dave. So,

1:15:26

yeah, people, they have these things called

1:15:29

penny licks. Have you heard of these? Penny

1:15:31

licks. I've heard of $2.00 peeps. Is

1:15:34

it similar? Yeah,

1:15:38

but it's less something you do with your eyes and more

1:15:40

with your tongue. And it only costs

1:15:42

a penny. Would have thought

1:15:44

it'd be more expensive. In

1:15:46

for a penny to watch someone

1:15:48

pound. OK. That's nice. That

1:15:51

confirms it. Dave is

1:15:54

gone. So,

1:15:56

and penny lick, basically what it is, is the.

1:16:00

These people, these vendors on the

1:16:02

street, we didn't have cones yet.

1:16:05

We didn't have easy access to like a

1:16:07

disposable cup. So they had glass,

1:16:11

basically a small glass that they would serve

1:16:13

the ice cream in. And

1:16:16

this is in London and in the States in

1:16:18

like the early 19th century. And

1:16:21

what they would do is you

1:16:23

would buy for one penny

1:16:25

the ice cream, but you

1:16:27

would have to return the glass, which

1:16:30

is like a thick, thick little glass

1:16:32

base in a small glass. And there's

1:16:34

a shallow kind of thing with the

1:16:36

ice cream on top. And

1:16:38

it's a bit of an optical illusion. It looks like more ice

1:16:40

cream than it actually is. But you

1:16:43

lick, you lick it clean. There's

1:16:45

not even a spoon situation. You're just

1:16:47

licking the ice cream. They didn't think

1:16:49

of spoons. Fucking hell. And

1:16:52

then you have to return the glass vent to the

1:16:54

vendor. So you have to, you stay nearby. Yeah,

1:16:57

you're consuming it there. You take two steps

1:16:59

away, maintain eye contact, lick

1:17:02

this little glass clean. I

1:17:04

mean, it's basically what we do at a pub. You

1:17:06

know? True. Yeah, it's true. I lick

1:17:08

my beers clean and then return

1:17:10

the glass. Making eye contact at the bartender. So

1:17:12

it's a penny lick for you and a peep

1:17:14

show for the vendor. They get to watch you

1:17:17

sort of. They're getting paid to peep. The

1:17:20

dream. And

1:17:23

what's happening is people are like, some people are

1:17:25

walking off with the glasses. Some people, they're dropping

1:17:27

them and they're breaking them. So it's much like

1:17:30

a pub. But they're

1:17:32

hitting each other over the head

1:17:34

with them after getting these sugar

1:17:37

highs. Something far worse is happening.

1:17:39

OK. And in an incident in

1:17:41

1854, there's like a festival of

1:17:45

in Massachusetts, Beverly,

1:17:48

Massachusetts. Beautiful. And a number of

1:17:50

people fall ill after they've eaten

1:17:52

some pineapple flavored ice cream. OK.

1:17:55

And the doctors at the time are

1:17:57

blaming this and some other incidents of

1:17:59

people. eating at these penny licks and getting

1:18:01

sick. They think it's because of the preservatives

1:18:05

that they put in. Not the sharing.

1:18:07

Oh my God. Not everybody licking

1:18:09

the same bit of glass. So

1:18:11

they think it's because of this butyric ether

1:18:13

that they're putting in it to preserve

1:18:16

it. And they

1:18:18

get that from rancid butter. They get

1:18:20

this compound from rancid butter and they're

1:18:22

putting it into the ice cream. The

1:18:24

butter's already gone rancid. Maybe

1:18:26

it will help preserve the ice cream. They're

1:18:29

using dyes to color the ice cream and

1:18:31

people are thinking that it's arsenic or whatever

1:18:33

that is making them sick. So

1:18:36

what they- But in the end it turns

1:18:38

out it's just the combination of pineapple and

1:18:40

ice cream. Yuck. No good. What is that?

1:18:44

Basically they stop using these additives but

1:18:46

people are still getting sick. They

1:18:48

think maybe it's the vanilla. Maybe we're allergic to

1:18:50

vanilla. People are still going to eat this? Humans

1:18:53

are allergic to vanilla. We know that to be true.

1:18:55

It's funny like you watch a period drama and they

1:18:57

kind of like you do go fuck

1:18:59

we have we've come pretty far haven't

1:19:01

we? Like they just the things

1:19:03

they don't know how to do or the people

1:19:06

are dying of the most basic things or- It's

1:19:08

gonna it'll be the same looking back in 200 years. Oh

1:19:11

yeah. Assuming that you know humanity exists.

1:19:13

They're gonna be like can you

1:19:15

believe it that they didn't know how

1:19:17

to just- Yeah teleport. They just have

1:19:20

to teleport and to cure

1:19:22

themselves from the flu they just have to like punch

1:19:24

themselves in the chin. Yeah they just have to spin

1:19:26

around three times. Yeah. Oh my

1:19:29

god so cute. So silly. People got

1:19:31

really sick from the flu back then. They

1:19:33

were injecting little flus into their body. It

1:19:35

was wild. They could have just spun around.

1:19:38

They should have known leeches. It all comes

1:19:40

back around. Yeah. Leeches actually

1:19:42

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awards. Only at a Sleep Number

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store or sleepnumber.com. Some

1:20:59

people thought they were getting poisoned because of overeating.

1:21:02

They're like violating the

1:21:04

laws of decency and

1:21:07

digestion. There's a quote

1:21:09

from a doctor and he says, every

1:21:11

fellow takes particular delight in courging himself

1:21:13

and his best girl, not

1:21:15

only with ice cream, black and

1:21:17

candy, but with every variety of

1:21:19

indigestible substance. Jess, you're my best

1:21:21

girl. Thank you. What

1:21:24

a funny phrase. Yeah, it would have been nice if you

1:21:26

were sitting next to each other and you could have put

1:21:28

your fingers out. That's 100% when we would have touched hands.

1:21:32

You're my best girl. Yeah. And

1:21:35

I would have said, you're not my best boy. So

1:21:39

it's quite funny though that these ice cream,

1:21:41

that's like people are panicking at this. Today

1:21:44

our concerns is AI going to be the

1:21:46

end of us. But

1:21:49

in society in the 1800s, they had problems

1:21:52

like ice cream overeating. Which isn't

1:21:54

a problem anymore. They think the problem is

1:21:56

in the ice cream, but people are still eating

1:21:58

it. You happy

1:22:00

just to continue to be in the guinea pigs? Yeah.

1:22:02

The problem is the bacteria from

1:22:04

multiple other strangers' disgusting mouths. And

1:22:07

we do. We have found that the first

1:22:09

person each day doesn't get sick, but

1:22:11

they get increasingly more sick. What do

1:22:13

you think they're washing the glasses ever?

1:22:16

Yeah, is this before detergent? I

1:22:18

think I think they're probably giving it a little rinse.

1:22:20

That's not enough. Yeah. It depends on

1:22:22

how hot the water is. Is it really hot? But I

1:22:25

reckon what happens is you

1:22:27

when you go to eat the

1:22:29

penny lick or you purchase the penny lick,

1:22:32

you the person who ate it before you

1:22:34

has nicked off. Yes. Because they

1:22:36

had to maintain eye contact with the vendor for

1:22:38

so long. As soon as they're done, they're just

1:22:41

getting straight out of there. Yeah. So you wouldn't, they wouldn't,

1:22:43

not even a trace. You don't even, you think you're the

1:22:45

first person. Every person thought they were the first

1:22:47

person. Four o'clock in the afternoon, you think you're the first

1:22:49

one. Nah, mate, you're kidding yourself. You got

1:22:51

real main character syndrome. What's that called?

1:22:53

Main character energy. Main character syndrome. Yeah,

1:22:56

yeah. Yeah. They got that. Yeah, I

1:22:58

reckon. Well, I mean, you get into an

1:23:00

Uber. Do you think about the person who was sitting in there

1:23:02

just before you? Just farting up a storm just before you? You

1:23:05

do when you catch one like we did in

1:23:07

Sydney and they- And we licked the walls. And

1:23:09

we- No, they were, they remember that with the

1:23:12

windows. Oh yeah, the post-it notes. There was a

1:23:14

driver who had different coloured post-it note

1:23:16

pads and encouraged you to write messages and they

1:23:18

were just like all on the inside of the

1:23:20

car. So you couldn't see out of the

1:23:22

windows? Okay, yeah, it's not a safe place. Sydney's

1:23:24

not a very pretty place. He asked

1:23:26

us to put it on the windshield as well,

1:23:29

the front windshield. No, no. Over his eyes. So,

1:23:34

yeah, but you're correct, Jess. Basically

1:23:37

what's happened is that it

1:23:39

is the bacteria of other people licking

1:23:41

these licky cups. Because our

1:23:44

mouths are gross. So

1:23:46

they are. Mounds are disgusting.

1:23:48

Well, you don't have to say ours. Yours

1:23:51

is, sure. Yours is. Mine is not.

1:23:53

Yours is pristine. Yeah, I know. I'm very jealous.

1:23:55

I have a disgusting mouth. Yeah, my

1:23:57

mouth is- Yours is perfect. You gargle better than-

1:24:00

want to ten minute every ten

1:24:02

minutes. Yeah, every ten minutes. We have to stop

1:24:04

recording every ten minutes. So, Matt, can I gargle?

1:24:06

Well, the main reason is because I just

1:24:09

never know when our queen, Elizabeth

1:24:12

II, is going to come visit. That's right. And

1:24:14

I need my mouth to be

1:24:16

ready for a queen's visit at

1:24:18

any moment. That's right. So, that's

1:24:21

that's the reason. Any day now, she's going to

1:24:23

come. How do you tend to greet the queen

1:24:25

when she comes? Um, I don't

1:24:27

know. Open mouth kiss. Well,

1:24:29

as is customary. Isn't it? Yeah.

1:24:31

Yeah. But what you have to do when

1:24:33

you greet a queen is close

1:24:36

your eyes while you're still quite far away

1:24:38

from it and just go. Yeah,

1:24:41

yeah. And wait for quite a while. And

1:24:43

wait. And hope that your mouths connect. Yeah.

1:24:45

You have to close your eyes early, though.

1:24:47

It's rude otherwise. Yes. And

1:24:49

then after it, you're not allowed to make some

1:24:51

sort of judgment about whether or not it was

1:24:53

the queen. No,

1:24:56

no, that would be uncouth. You have to keep

1:24:58

your eyes closed until the royal

1:25:00

highness has left the group. And

1:25:02

then you can open your eyes. Yeah. And

1:25:05

then every now and then you got corgied. She's

1:25:09

a prankster. She's a prankster. Well, she's got leap. This

1:25:12

is a long process. It's

1:25:16

quite a cumbersome sort of routine

1:25:18

and ritual. So sometimes if

1:25:20

she has eight people to meet, she'll

1:25:23

meet one of them and the other seven. She'll

1:25:25

send in. Yeah, send in the corgis. Send

1:25:28

in the corgis. It's a

1:25:32

bit like Russian roulette, but it's the British version.

1:25:34

Yeah. You get

1:25:37

to snog the queen. Instead

1:25:40

of the one bullet. There's

1:25:42

seven empty chambers. Yeah. We're talking an

1:25:45

eight shooter. You

1:25:48

know, these eight shooters. Corgi kisses.

1:25:50

But because of the penny lick

1:25:52

people getting poisoned, this leads to

1:25:55

what you asked about before, Matt,

1:25:57

the invention of fish

1:25:59

and pork. The cone. Oh, the cone. The cone.

1:26:01

Yes. We're not even up to the fridge yet. Yeah.

1:26:06

Really. So it was it wasn't

1:26:08

it was invented as a disposable

1:26:10

receptacle. Yeah. Edible receptacle.

1:26:14

Which you might think that the cone came

1:26:16

after the cup, but the

1:26:18

little paper cups that you get when you get

1:26:21

gelated. That was after the cone. Yeah, that was

1:26:23

interesting. OK, so the story begins on Wall

1:26:26

Street in Manhattan. This guy's name

1:26:28

is Machchiolunni. He's another Italian. He's

1:26:30

a resident of Hoboken. And

1:26:33

he's working. That feels so perfect. Hoboken. Machchiolunni.

1:26:36

I live in Hoboken. Well,

1:26:39

they he he's like a pushcart vendor

1:26:41

and he's serving ice cream

1:26:43

to his fellow New

1:26:45

Yorkites. And

1:26:48

he they used to call out

1:26:50

the Italian vendors in New York when

1:26:53

they were pushing the carts. They used

1:26:55

to call it Ekonpoco. And

1:26:57

so they got the nickname Hokey Pokey men.

1:27:00

A little bit of casual racism there. Oh,

1:27:03

I guess I don't know. But Hokey Pokey because

1:27:05

people couldn't understand what they were saying. That's where

1:27:07

the Hokey Pokey. That's what the Hokey Pokey is

1:27:09

all about. Yeah. And

1:27:11

the Ekonpoco means here's a little. So

1:27:14

that's what they were calling it. So

1:27:16

here's a little. Hokey Pokey is like

1:27:18

a weird old dance, but it's also

1:27:21

isn't it a flavor of ice cream?

1:27:23

Yeah. Yeah. So it was a

1:27:25

flavor of ice cream first before

1:27:27

people were doing the Hokey Pokey. Is

1:27:30

that a common song dance thing? I

1:27:33

reckon the song probably came first. That's

1:27:35

my guess. But the song is instructing you

1:27:38

how to dance. Probably came at the same

1:27:40

time. You put your left down and you

1:27:42

did the bam, bam, and you did the

1:27:44

dent and and you took it all about.

1:27:46

You do the honeymoon. According to Google,

1:27:48

that song was released in 1993. OK.

1:27:52

They can't be right. I can't be right.

1:27:54

That is around the time that I would have

1:27:56

been hearing it. Max is old as the wind and he

1:27:58

would have heard it as a child. It's been

1:28:00

around for a long time. Oh, sorry. Did you say 1993? I

1:28:03

thought you said 1993 BC. So

1:28:08

this guy, Marcione, he's very important

1:28:10

to our story because he's

1:28:13

tired. He

1:28:15

gets frustrated with people dropping the glass and breaking

1:28:17

it and walking off with it. They're still doing

1:28:19

glass. And also, yeah, by

1:28:22

this time in London, it's been banned

1:28:24

because of fears of like cholera and

1:28:27

whatnot. And

1:28:30

so Marcione, he

1:28:33

basically, he

1:28:36

spends his nights coming up with the

1:28:39

idea of using like

1:28:42

a pastry as a form

1:28:44

or a vessel. And

1:28:46

he figures out that if you if you

1:28:49

get a waffle and you roll it up

1:28:51

and you shape it into a thing, when

1:28:53

it cools, it'll be kind of hard and

1:28:56

and can hold ice cream.

1:28:58

He hasn't yet figured out that it will

1:29:00

hold ice cream, but he's been playing around

1:29:02

with waffles and he's like playing around with

1:29:04

that. Then he

1:29:07

starts selling ice cream at

1:29:09

the St. Louis World Fair. Man, World Fairs.

1:29:11

Have you heard of the Louisiana Purchase or

1:29:13

something? Yeah. World Fairs

1:29:15

are how so many big things have

1:29:17

started. It's incredible. Like the Eiffel Tower

1:29:20

was launched on one. Well, that's true.

1:29:22

And all sorts of things. But there

1:29:24

is, yes. Is

1:29:26

this is this the

1:29:29

story where there was a waffle garden next

1:29:31

to it? But that's been debunked, has it?

1:29:33

Or that is real? Well, so there is

1:29:35

a story that the current is attributed to

1:29:37

a guy called Ernest A. Humwee, who's like

1:29:39

a Syrian migrant

1:29:41

to the US and he's at

1:29:43

the St. Louis World Fair and

1:29:45

he's selling waffles, basically. It's

1:29:48

like a Syrian version of a waffle. It's called

1:29:50

a Zalabi, which is kind of if you look

1:29:52

at it, it looks like a flat waffle.

1:29:55

Yeah. Like a thin

1:29:57

long waffle rather than like the shape

1:29:59

that you'd. imagine. But it's pretty much the

1:30:01

same thing. It's like got the ridges

1:30:03

and it's texturally the

1:30:05

same. I am hungry. Yum. He's

1:30:08

selling them. They're crisp pastries and

1:30:11

the booth next to him is an ice

1:30:13

cream vendor and there's

1:30:15

queues going out the Huazu for this

1:30:17

ice cream. People are loving it. And

1:30:19

he's like unable to

1:30:23

basically keep up with the demand because

1:30:25

the queues are going so long. He's

1:30:27

running out of vessels to

1:30:29

serve it in. And then he

1:30:32

turned this ice cream vendor turns to the

1:30:34

waffle man next to him, who's El Humwee,

1:30:37

and asks him if he

1:30:39

can have one of the waffles and

1:30:41

he rolls it up because he's already

1:30:43

been experimenting with the waffles. And

1:30:47

he does that. It sets pretty quickly.

1:30:49

And then he scoops in the ice cream to

1:30:51

it. And then so basically they start teaming up.

1:30:55

And people

1:30:57

start buying the waffles, people start putting

1:30:59

ice cream in it, and then that's the

1:31:01

origins of the ice cream cone. Yum. And

1:31:04

that's true? Well, so... Because

1:31:06

I swear I've heard that and then

1:31:08

also someone being like, um, actually that

1:31:11

is apocryphal or whatever.

1:31:13

According to geladoman.com. Okay. What

1:31:16

happened is that the

1:31:20

person who was selling the ice cream was

1:31:22

never credited in that story. So people talk

1:31:24

about St. Louis and the St. Louis world

1:31:26

fair as the origins of the ice cream

1:31:28

cone, but they accredited it

1:31:30

to the waffle man. And

1:31:33

then the daughter of, or

1:31:36

like granddaughter, I think, of Marchione, she

1:31:40

actually, she was looking into it because she

1:31:42

found all these records of her dad that

1:31:44

had, he had like been experimenting

1:31:46

because he was a bit of a technician as

1:31:48

well. He was also a bontalenti. He

1:31:50

was a good talent. He'd experimented with

1:31:52

like, different molds to make

1:31:55

waffles or pastry cones basically.

1:31:57

And, um, had like,

1:31:59

she found little records in his house of sketches

1:32:01

of how to like create

1:32:03

these molds that you could put it in so you

1:32:05

could mass produce cones. And

1:32:08

then she was researching and she found

1:32:10

out that he actually was at the

1:32:12

St. Louis World's Fair. So, her conjecture

1:32:15

is that he was the mystery ice

1:32:17

cream man next to Ernest A. Humwee.

1:32:20

And because he'd already been playing

1:32:23

around with the idea of using pastry to

1:32:25

set and have as a cone, that basically

1:32:27

you could walk away. You could take the

1:32:29

ice cream with you. You didn't have

1:32:31

to lick it and return the glass. Because

1:32:34

he was the one flirting with that idea,

1:32:36

she reckons he was the one, the

1:32:38

mystery ice cream man that was next

1:32:40

to the cereal guy. That would make sense.

1:32:42

That would make sense. So, they basically

1:32:44

came up with it together and then

1:32:46

from that people word spread that oh, you

1:32:49

can use pastry as a way to,

1:32:51

as a vessel for the ice cream.

1:32:54

And so, St. Louis, other businessmen in

1:32:56

St. Louis got onto it and then

1:32:58

they basically took

1:33:00

that idea and patented,

1:33:02

because also this guy at Marcioni is

1:33:04

the first guy to have a patent for

1:33:06

ice cream cones. So,

1:33:09

it does make sense that he, unless

1:33:11

it's another case of parallel thinking, but it kind

1:33:13

of makes sense that he was the one who

1:33:16

was next to this waffle maker at

1:33:18

the St. Louis World Fair. Yeah,

1:33:20

right. And that changed everything. They make everything

1:33:22

edible now. Yeah, you

1:33:24

can get, sometimes they make spoons, Heston

1:33:26

Blumenthal. Yeah. Waffle spoons.

1:33:29

Yeah. Waffle hats. You wear a

1:33:31

hat for a day. Fairy bag hats. Singers down, eat

1:33:33

your hat. That's where they're

1:33:35

saying, I'll eat my hat comes from. When

1:33:39

someone wants to say that something's

1:33:41

unlikely, but it's been changed over

1:33:43

the years. Yeah, because there's now it is more

1:33:45

likely. Yeah. Because they make waffle

1:33:47

hats. Yeah, yeah. Waffle hats.

1:33:51

So, I'm going to jump ahead now to the

1:33:53

1940s. Whoa. If

1:33:56

that's all right with you. That's fine. So, in the 19,

1:33:58

like. Before

1:34:00

the Great Depression, just for a bit

1:34:02

of context, by

1:34:05

this stage, ice cream is becoming very

1:34:07

much associated with well-being.

1:34:11

Not health and well-being, but with like... Like

1:34:14

wealth. Yeah, wealth, but also

1:34:16

just general happiness and mood. So

1:34:19

in the Prohibition era, alcohol

1:34:24

gets banned and then a lot

1:34:27

of those alcohol companies pivot

1:34:29

towards making ice cream because

1:34:32

they see that the customer base will like...

1:34:34

They can't drink alcohol as escapism, but the

1:34:36

next best thing is ice cream. And they

1:34:38

have like sugar and they have all the...

1:34:40

They have a lot of the key ingredients.

1:34:42

Yeah, and they had access to like bottle

1:34:45

making stuff as well, so they basically started

1:34:47

selling ice cream. Bottles of ice cream. But

1:34:49

it was like people would then consume ice

1:34:51

cream as their... That's interesting.

1:34:54

I've had a few long stints off

1:34:56

booze and I did find without thinking

1:34:58

about it... Next time I do it, I'll try and keep

1:35:01

on top of it. But I did

1:35:03

find that I was eating more chocolate and

1:35:05

treats and stuff instead without thinking about it. I was

1:35:07

like, oh, it's weird. But that's

1:35:09

probably why you're sort of craving a different kind

1:35:11

of escapism or different kinds of

1:35:14

treats. Yeah, just

1:35:16

to treat yourself when the world's

1:35:18

hard. That's actually the flavor

1:35:21

of ice cream known as Rocky Road, which

1:35:23

was two vendors. They were serving ice cream

1:35:26

and they just... Back then it

1:35:28

was still like standard kind of flavors like

1:35:30

vanilla or bases, maybe chocolate.

1:35:32

There wasn't so much like... Wow, wow.

1:35:35

Yeah, there wasn't so much toppings that you could put on it.

1:35:38

But a couple of guys

1:35:40

at a store, they started

1:35:43

chopping up nuts and marshmallows

1:35:45

and putting it into it and they noticed how

1:35:47

much joy it was bringing people and they were

1:35:49

like, hey, this is, you know, life's a bit

1:35:51

of a Rocky Road. Really? So the name comes

1:35:53

from like, this is your escape.

1:35:56

This is your relief. Some

1:35:58

of these facts are standing like... like maybe

1:36:00

I wrote them for

1:36:03

the gelati man. Do

1:36:05

you know how I wish I got AI to write this

1:36:07

report? Because I had to go to a lot of different

1:36:09

gelato websites. By

1:36:12

the time we get to the 1940s,

1:36:14

because ice cream in the states in

1:36:16

particular is so tied to like happiness

1:36:19

and good times and like a celebration

1:36:21

of, you know, not just wealth, but

1:36:23

like prosperity as a nation. You

1:36:26

know, we can enjoy our ice cream. Who

1:36:29

would you say in 1943 is the biggest producer of ice

1:36:31

cream? Oh,

1:36:36

this is like towards like the

1:36:38

end of second world war. Is

1:36:40

it going to be? So

1:36:43

before the end of them. Oh yeah, coming

1:36:45

towards the end of it. So I'm guessing,

1:36:47

is it going to be like Hitler or

1:36:49

something? I know, that's what I'm worried about.

1:36:51

Because it was like, I don't know if

1:36:53

Santa was some sort of a Nazi recipe

1:36:55

or something like that. Because they couldn't get coke

1:36:57

or something like that. Yeah. Or they didn't want

1:36:59

an American or something. It's funny,

1:37:02

any time you hear anything around the time of

1:37:04

World War Two, is it going to be Nazis? Is

1:37:06

it going to be Nazis? Is it Nazi, Seren?

1:37:08

No. Thank God. You'll be pleased to know

1:37:11

it's not Nazis. Who is it? It's the

1:37:13

United States armed forces. Okay. Really?

1:37:16

Ballpark? Yeah. Were they not

1:37:18

busy doing other stuff? Well, this

1:37:21

is the thing. So

1:37:23

around the time- I'm not saying the

1:37:25

ballpark. I'm not suggesting that the American

1:37:27

armed forces are Nazis. I'm just meaning,

1:37:29

you know, a war thing. A wartime

1:37:31

thing. So

1:37:35

around the time of World War One, the

1:37:37

military had a very sustenance-based approach to food.

1:37:40

And they are providing rations to their soldiers

1:37:43

based on calories. This is like, you've got

1:37:45

a job to do. We're going to give

1:37:47

you the best diet to help you do

1:37:49

this job. And there's no emphasis on taste

1:37:51

or morale. It's all what is available. And

1:37:54

we'll give you that. There's like

1:37:58

shortages as well going on. on in World

1:38:00

War I, depression era, where sugar is

1:38:03

hard to get your hands on. It's

1:38:05

hard to the

1:38:07

dairy industry is hit by the Great Depression.

1:38:10

And so they actually, some countries like Britain

1:38:13

and even in the US, like ice

1:38:15

cream becomes illegal because they

1:38:17

reckon they've got to use sugar for more

1:38:20

important purposes. Illegal feels a bit far, doesn't

1:38:22

it? Yeah. Ice cream is illegal.

1:38:24

And now we can just go down to the supermarket. No, you can just,

1:38:26

there's a supermarket across the street. There's a whole

1:38:28

aisle. I can go get eight tubs of it.

1:38:30

And that's, no one's policing that. No one's policing

1:38:33

that. You could go as a two year old and buy

1:38:35

eight tubs. I can do whatever the fuck I want with

1:38:37

those eight tubs too. I could throw them straight in the bin.

1:38:40

Yeah, throw them. I could throw them at cars.

1:38:42

Throw them at cops. That's probably illegal. That's probably

1:38:44

illegal. That might be illegal. I've gone

1:38:46

too far. But you've found where the lines... You're on a sugar high.

1:38:48

I'm excited. I ate two of the tubs and

1:38:50

now I'm losing my mind a little bit. You're

1:38:53

wearing one of the empty tubs on your head. It's

1:38:56

not quite empty. It's all over me. I thought this

1:38:58

hat would be edible. Basically,

1:39:00

what happens by World War II is

1:39:03

that the ice

1:39:05

cream industry and the medical industry,

1:39:07

they jump into bed together. They're

1:39:09

in cahoots and they start

1:39:11

pushing for hospitals to provide ice cream

1:39:14

to wounded soldiers because they're like, hey,

1:39:16

this is about morale. These guys are

1:39:18

representing our nation on the front lines.

1:39:20

Now they're hurt and we

1:39:22

want to nurse them back to health, not

1:39:24

only physically, but also psychologically.

1:39:28

The medical industry are also like, hey, let's get

1:39:30

ice cream in here. Interesting. That does feel like

1:39:32

a bit of a hospital

1:39:35

cliche. Jelly and ice cream. Is that a thing?

1:39:38

Definitely jelly, right? Jelly in a hospital for

1:39:40

sure. But growing up, we definitely had jelly

1:39:42

and ice cream. Yeah. Grandma's

1:39:45

house? Yeah. Frog in the

1:39:47

pond. Airplane jelly. I hate it for

1:39:49

a lot. I like airplane jelly. Because it made

1:39:51

the frog weird. Yeah, it was a weird combo. The

1:39:54

bottom half of the frog was weird. I

1:39:56

like the idea of them. Yeah, cute

1:39:58

fun look, but I hated it. Like the

1:40:00

individual elements. Agreed. But

1:40:03

yeah, together. I'll have them separate. Yeah. Can I have my

1:40:05

frog on the side, please? Can my frog be hanging

1:40:07

out next to a pond? Yeah. Yeah. Also,

1:40:10

now that you've referred to this as a

1:40:12

pond, I am wondering why it's so

1:40:14

red. It was so red. What's been going on at the bottom

1:40:16

of this pond? It's a

1:40:18

shark being... Your Nana wasn't doing green jelly,

1:40:20

but your frog in the pond? Jesus. Or

1:40:23

blue, but at least green.

1:40:25

Yeah, red. Was your

1:40:27

Nana a Satanist? Nana's going for

1:40:29

fucking port wine flavor for frog in

1:40:31

a pond. Nana had a good taste. One

1:40:33

for me, one for Nana. I like my... Wait, what?

1:40:35

I like my... And that's me being Nana. Wine

1:40:38

for me, she's sipping the port and wine for Nana.

1:40:40

Wine for Nana. No,

1:40:42

but I do like my wine red, my grapes

1:40:44

green and my jelly port. Okay. I'm writing that

1:40:47

down. Okay. So I can bring your favorite jelly

1:40:49

to the next dinner party. Salt

1:40:53

frog. Salt frog. Salt frog.

1:40:56

Do you know what the English, when they

1:40:58

banned because of the sugar shortage, do you

1:41:00

know what they replaced ice

1:41:02

cream with? Probably fucking

1:41:06

cup of tea or something. Mashed potatoes. Mashed

1:41:08

potatoes. Not far off, carrots on

1:41:10

a stick. Carrots on a

1:41:12

stick. So it's both the incentive and the

1:41:14

punishment in the world. We're

1:41:18

using a carrot and a stick. What

1:41:20

do you mean? We don't really know if this is

1:41:22

a reward or a punishment. Like a

1:41:24

toothpick stick? Well, they would. Yeah, I guess

1:41:26

so. Or like an ice cream stick. It's like

1:41:28

they would put the carrot on a stick so you could pretend

1:41:31

you're enjoying the experience of having an

1:41:33

ice cream. You're always going towards the

1:41:36

carrot. Carrots such a difficult thing to eat with

1:41:38

your hands. Yeah, if only it came

1:41:40

in stick form. Well, we've got an idea for you. You

1:41:43