Cheese | SciShow Tangents Podcast

[@markedis5902]

20:25. There are approximately 6400 species of mammals. Good luck with Etruscan Shrew’s Cheese

[@dziooooo]

10:48 fully agree, Kraft singles are cheese-adjacent. Cheese is one of the best inventions humanity came up with. Heavily processed cheese products loaded with preservatives and emulsifiers are an offence to the good name of cheese.

[@elizabethcook1577]

Our cat Tonks does NOT appreciate "Stonky Tonks Badonkadonk"

[@anarchyneverdies3567]

I appreciate it!!!

[@MrMeherenotyou]

To Jump onto the Pets real name vs. called names. My lil' black cat is named "Sir Emmerson Pucklesworth III", but I usually call him "Mr. Puckles" or "Fuzzbutt"

[@TheQwuilleran]

That is the standard nickname/shortening of it, yes 😋

[@lyledal]

"Ask the Science Couch" suggests that once upon a time all the gang were in one room sitting on a couch.

[@ninamarie177]

I think pre-covid they recorded in person

[@358itachi]

From the days of their now defunct 'Holy F*cking Science' channel. It was a yellow couch set, around which they had an unstructured fun.

[@Arindam1262]

Exactly correct! It's a relic from when they recorded in person and Stefan was on the podcast, so it was divided into the Everyman Couch (Stefan and Sam) and the Science Couch (which was Hank and Ceri)!

[@avsgriffy]

The science couch is a real couch. Pre pandemic we would see it in tangents and scishow news show

[@darcieclements4880]

Somebody needs to let the disgust scientists know that the smell of preserved crawfish is unbelievably triggering for the majority of people. Specifically the kind that they make for people who are studying invertebrates in college. Our professor told us stories of all of the people throwing up and we thought he was joking. I got hit so bad I couldn't actually move and he had to do the dissection in front of me with a bucket just in case. I did not throw up but spontaneously in the middle of it a different person who kept insisting they were fine the entire time did, lol. It's not dangerous it's just the combination of formalin and crawfish is really really potent. You could use a extract of this in small amounts and pretty consistently trigger disgust safely in people I think. And it's definitely the combination because I can handle either of those absolutely zero problem by themselves.

[@ChroniclogicalJeff]

What's a pirate's favourite cheese? Yarrrrrrg!

[@daederosss]

The Super Fun(d) Sam Show sounds great.

[@osmia]

+

[@mmminno]

Canadian American Cheese has more lactose than any aged cheese - so it's a much meaner cheese than the average

[@LawTaranis]

Another Canadian war crime...

[@teknophyle1]

murican cheese is cheese. basically cheddar and water with a dusting of emulsifiers to allow the water to thoroughly mix. i’m gonna call it hydrated cheese

[@ninadgadre3934]

Also, it toasts amazingly well. It’s the cheese for the masses. I love it, don’t care if it’s not “real cheese”

[@jessiepapabear4272]

I do believe the American government wanted to first call it an embalming cheese product. ( do to the chemicals and procedures to make )The inventor fought against that, knowing it wouldn't sell with such labels.

[@xollst]

Not gonna lie, i know at least three other people than myself who listen to this show (we are all coworkers, you are one of our science shows we listen to when not listening to true crime lol). All of us would 100% buy a compilation book, be it hard cover or soft, of all your science poems! They are so amazing! Every single one!

[@ivytarablair]

YES! POEM BOOK PLZ!! 🎉

[@darkunicornblood5140]

Hank saying "I want to eat cheese from every mammals milk (except people)" and I immediately think "omg what would Whale cheese taste like!!" and now I really, really wish I would be able to find out lol

[@ScienceisRadAF]

Whale nipples are probably amongst the hardest to get milk from.

[@darkunicornblood5140]

@@ScienceisRadAF this reply had me scratching my head in confusion until I read my comment..... now I'm even more confused by why MY thoughts went there 🤭

[@waamasta]

Can't wait for the Superfund Sam videos

[@osmia]

+

[@ivytarablair]

+100!!

[@KY_CPA]

37:35 Superfund Sam ❣️ What an amazing name, to go along with the amazing show idea

[@alexanderdeburdegala4609]

I declare that pumping cheese into the ground to help with chemical clean up shall be referred to as " Cheese Fracking " lol

[@Jenny-fk3ke]

some highlights: 18:40 sam going to his mind palace 22:48 “Swiss cheese maker Beat Wampfler - his name is BEAT WAMPFLER-” *laughter* 28:07 this has become my favourite stock footage of all time

[@markedis5902]

According to Wikipedia France has the most varieties of cheese at 107 however Italy have over 2500 regional varieties of cheese

[@arc4705]

13:11 Sam Schultz is the smartest man alive

[@AManCalledBigTime]

Can I say, that I started watching these shows at Hank's bidding, and I am liking everything so far... except the music volume... Y'all are soft spoken enough that when that intermission music hits, it hurts my drums somethin' fierce.

[@Suspense1376]

I resent all of the American cheese slander. It’s just cheddar cheese with an emulsifier to make it melt easier! There are plenty of cheeses that do something similar to accomplish ooey gooeyness.

[@lizziewahl]

I just love this podcast. Guaranteed giggles!

[@lilystagner1234]

I LOVE these 'chit chat' videos!! Hmm, I think it would be interesting hearing you talk about how your relationship with the internet has changed/has changed you over the years?

[@h2olt]

25:15 Cougar Gold Is legit a fantastic sharp white cheddar. Really similar to Kerrygold Dubliner.

[@bradleynelson960]

Wait! Someone else has the “bird man” nickname! It’s even my license plate on my car. Hahaha!

[@dangerousflyer4485]

That's wild

[@anarchyneverdies3567]

Birdman is also the rapper who made Lil Wayne famous, Wayne refers to him as his father in some songs

[@jessiepapabear4272]

I do believe the American government wanted to first call it an embalming cheese product. ( do to the chemicals and procedures to make )The inventor fought against that, knowing it wouldn't sell with such labels.

[@leelarson1952]

Always good to start a new Tangents episode with several tangents. Great cheese poem, Ceri! Another fun excursion with you all. And I'm so glad I can tolerate lactose, because I would be hard put to live without cheese.

[@Fooma777]

2 things: Our dog Claude is often called Todd because my niece can’t say Claude yet and call him Todd Also this is my favorite episode yet

[@matthewharris-levesque5809]

Been watchign these and catching up for the past few days. That poem was incredible, and so well delivered.

[@HankGreenHankGre]

MY CAT IS CHESTER AND I CALL HIM THE CHEETAH YOU STOLE ME

[@rexroof]

American cheese has a lot more lactose than other cheeses. I believe that is because it is completely un-aged. aged cheeses have a lot less lactose.

[@raeperonneau4941]

Hey Guys, Emeryville is in the East Bay not the Silicon Valley. Silicon Valley is about an hour south and includes San Jose plus the surrounding areas.

[@hypergalacticnoodles]

where did you get that toucan, Hank? it's beautiful

[@JoeMazzolaTheFirstPersonCook]

My cat Kitkat we sometimes call "the Gobelin."

[@dliessmgg]

Fun fact: Switzerland's second most popular soft drink Rivella is made from milk whey. It was developed by a guy who saw that the milk whey in cheese production was just thrown away and decided to make it into something.

[@adamphilip1623]

Natures handbag is a stomach?! Can't help but wonder if Ceri heard that one on the way out XD

[@Andre_the_Lion]

Sam puts the "Super Fun" into Superfund

[@emeebee3827]

yall are so creative w the pet names!! my eddie is either just eddie or “eddie betty,” and wick is only “mister wick.” they don’t get other nicknames beyond “sweet boy” and “handsome man” (used interchangeably, of course)

[@kai_hansen]

Sam and I come from the same school of nickname creation and it makes me so happy to know there are other people out there doing it lol Like the guy I used to know named Rory, which became Captain Rory because he got all bossy on the regular, then Captain Rorgan because of the rum, which then brought up the topic of rum balls, so I called him Rumbles. But then I had to explain to someone why I called him Rumbles and I felt like a crazy person explaining it out loud so I mostly keep my odd nicknames to myself now haha

[@lunasaur.xoxoxo]

We call the individually wrapped bois “processed cheese” up here! 😂🍁

[@theratman202]

My grandma had a cat named Nyuska (pronounced as “néw-ska” (pick it up but don’t pick that cat up)) and she was a menace so very rarely anyone would call her that. Majority of time it was very affectionately stretched out “duuura” which in Russian basically means stupid

[@CorvidGlass]

No mention of casu martzu? AKA Maggot cheese. It would have been a good cheese for 'Butt one More Thing.' The cheese is intentionally infested with maggots. The maggots eat the cheese and their excrement is what makes the cheese soft. By the time it is ready for consumption, a typical casu martzu will contain thousands of maggots.

[@ramzikawa734]

To get in on the intro part, my cats are called Saida and Mustafa, but we sometimes call them Saidaliah and Mustashfa, which are Arabic for pharmacy and hospital. She’s sometimes also Saida Girl and he’s also sometimes called Doofus.

[@alysonlautar7359]

was not expecting that Spiders Georg bit at the very end

[@ZedaZ80]

Thank you for bringing up tofu! I'm in the "tofu is cheese" camp, it's just a low-fat cheese which makes it not nearly as fun.

[@dangerousflyer4485]

We used to have a cat named suki, and we would call her magukums, suki magooky, suki soo and sookums she was amazing

[@leelarson1952]

Not "Fact Off" worthy but tied-in to the trivia question is that Washington State University sports teams are Cougars.

[@Finvaara]

Amusingly, I guessed stinging nettles for the wrong reason, because thistles, which aren't in the same family as stinging nettles, are a source of modern rennet that doesn't come from animals.

[@darcieclements4880]

I knew there was a cheese made with stinging nettles actually I think there's more than one, but I didn't know that this one was going to be one of those. The description threw me off and I thought it was too obvious but maybe I'm just weird and know too many odd things.

[@RSturtleness]

A can of easy cheese and a box of Triscuits = a banquet.

[@esheyw37]

For the record, Hank clearly has the correct pronunciation of Spiders Georg

[@theswiv]

Yarg is SO tasty!

[@markedis5902]

The lowest levels of lactose intolerance are in the UK, Ireland and the Scandinavian countries with the lowest being in Denmark and Ireland. Italy, who make the most varieties of cheese has 72% lactose intolerance in its population

[@victoriaeads6126]

NileRed JUST did a video where he used science to figure out American cheese. It's not quite as terrifying as you might think.

[@markedis5902]

Wisconsin Bang is a variety of human milk cheese. There’s also City funk and Sweet air equity.

[@Jenny-fk3ke]

cornwall mentioned ==🏴‍☠️😎 It’s wild to me that some usamericans don’t know what stinging nettles are. They’re *everwhere* over here.

[@aidanclark196]

As an addition to this, everyone should go watch nile blue make american cheese as a bonus. Also what does Hank have against American cheese? Melts great, tastes good, the bits of it that aren't cheese aren't like plastic or whatever, just powdered milk

[@crystalcoolidge6297]

Haha! Tofu is now, in my mind, soy cheese!😂

[@frankmacdonald5827]

I listen to this while driving earlier today and I could not believe specially when talking about gross cheeses that you never brought up the Sardinian Cheese Casu Marzu!

[@rachelgreer1518]

As someone with an eating disorder, thank you for not perpetuating the myth that foods are addictive! My treatment team have expressed to me on multiple occasions how false this rhetoric is and it contributes to really dangerous beliefs and behaviors in vulnerable people like me.

[@darcieclements4880]

Agreed. I think there's probably certain things that are called food that have properties to them that are addictive like alcohol, but the majority of things that people talk about being addictive foods is not exactly the same thing as addiction. Basically it would have to have withdrawal that caused negative physiological side effects and not just psychological cravings. So like I developed an allergy that means cheese is super dangerous to me now fairly late in life, and yeah it's extremely painful but how bad the cravings are but they don't actually have any negative physiological effects it's just a psychological dependency as far as I can tell. I'm quite sure that we grow to associate certain nutritional profiles with certain flavor profiles and that's probably a big piece of it because you have to figure out how to balance your diet again if you're in a dairy dominant culture and suddenly can't consume it anymore.

[@lightfurya2087]

I call my cat shadow, buddy. my cat toothless is skitty, she who must never be pet.

[@alexstauffer3359]

10:47 Kraft singles are not cheese according to the FDA, rather it is a processed cheese product. NileBlue just posted a video of him making it himself. It worked rather well: https:kzbin.info/www/bejne/ZpKqf3Sug5qNY9E

[@BobDaniel]

Food and addiction both involve cold turkey. 😀

[@joanhall3718]

I wish you had talked about cheese as a living food. Like yogurt or kimchi it’s full of microbes that are good for your microbiome. (This isn’t true of cheeses like “American (or Canadian)” cheese. Older aged cheeses like Parmesan Reggiano have more bacteria and the chemicals they make (short chain fatty acids).

[@kylieebrook]

can we please get an episode on yogurt too now lol

[@katedann8377]

Okay so my biggest take away from this episode is that they don’t have stinging nettles in the US or they’re not as common as they are here. As a Brit this feels like they’ve missed out on a lot of childhood experiences of being dared to touch stinging nettles or having an older child like a brother or cousin push you into a bush of the things. They grow everywhere here they’re an incredibly common weed in the UK it’s so odd that someone wouldn’t even know what they looked like.

[@briannaarnold6053]

To the part of the brain that activates when liking the icky cheese is also the same part of your brain that is stimulated when facing challenges and things you may not necessarily want to do. If grown, it may be connected to will to live in older people or those that have a traumatic event.

[@ScienceisRadAF]

31:33 now I wonder if there’s a connection between cheese preferences and ADHD, if both relate to reward pathways

[@petergerdes1094]

Do we have rennet in our stomachs as children or only ruminants?

[@primordial_platypus]

Would that every mammals milk include those of the monkey variety?

[@llsilvertail561]

O_O unexpected Spiders Georg

[@NotaSeaBass]

Emeryville is not now, nor has it ever been part of Silicon Valley. It borders Oakland.

[@kylevanzandbergen3285]

Ham says every cheese name sounds made up, like there’s some that aren’t 😅

[@lutilda]

Tofu is cheese as much as any other vegan "cheese". And sadly that means that Kraft American cheese is more cheese than tofu. 😂

[@michaelmcgaughan8198]

Superfund Sam!

[@arc4705]

30:35 Not to be uncouth here, but this pleasure-disgust association is not that surprising to anyone who has finished a 'self-care' session and gone "wait, did I really just get off to that???" 😅

[@NatuNuarat]

I couldn't believe it when I heard SIBERIAN cheese. Went too Google it, it was SERBIAN 😅 now the world makes sense again. It was hard to believe the most expensive cheese in the world was from Russia, this industry is not big or famous here, it's just getting started.

[@toniesteele88]

This might be something other than an addiction, but I went vegan 5 years ago and the one food that I found myself literally day dreaming about for a while was cheese. So, there's definitely something going on there...

[@theunknownunknowns256]

Ceri. I like Ceri. Pay that lady more. Also as customers at any service (like retail or trades..) you receive as a rule of thimb, be sure to let the hierarchy know if you think that person deserves a raise.

[@ninadgadre3934]

I still got no clue what Hank bucks are for

[@ivytarablair]

SUPER-FUND SAM

[@aaran2329]

Not the mite cheese 🙈🙈🙈

[@kabornat8340]

You are hearin jeesus instead of cheeses

[@diananoss9931]

I think assessment of people’s feelings around food can be linked to societal expectations, fat phobia and eating disorders way too much. So those correlations can not really tell us much, I believe.

[@Azerinth]

Kraft cheese is processed cheese, which is where you melt down cheese, add chemicals to help preserve it and then resolidify it.

[@myrmatta1]

I LOVE CHEESE!!!!! 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🐈 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀 🧀

[@heartyunho0716]

Nobody loves cheese more than a person who is la those intolerant!

[@CraigUntlNytTym]

Nobody is ever referring to Canada or any part of south or central America as "American"

[@SydneyLarrikin-ci2vz]

American cheese is neither... and it is from Sweden!

[@Bibi-kv2oj]

Hiii

[@BattleTardigrade]

So, never Leeloominaiektarabalaminachaiekbatdesebat?

[@primordial_platypus]

Kraft is a pasteurized processed cheese food product. You could leave out the cheese and not lose any meaning.

[@markedis5902]

You should start the campaign for real cheese to educate people away from processed muck

[@theperfectbotsteve4916]

ah cheeses crust... cheese product is called cheese product because it has other things in it and is Diluted enough to not be pure cheese its still very much cheese

[@juliangillespie7454]

'Promosm'

[@IceMetalPunk]

American cheese gets a bad rep, but it's really just cheddar, water, sometimes oil, emulsifiers to keep it all mixed and creamy, and preservatives. So nothing about it is anything less than creamy cheddar, really.

[@dziooooo]

If you add water, oil, emulsifiers and preservatives to cheese, it's not cheese anymore. It's a mixture of various things, including cheese. Like Hank said, that's like saying that a pizza is cheese, because it contains cheese.

[@IceMetalPunk]

@@dziooooo Man, cheese with no water is gonna be uncomfortably dry. And cheese with no preservatives is... identical to cheese with it at first, but quickly becomes just mold. And the emulsifiers are just to keep the oil and water mixed, it doesn't change the flavor itself. So I really doubt those three ingredients change the core identity of the food. So what you're saying is, "adding oil to cheese makes it no longer cheese"?

[@dziooooo]

@@IceMetalPunk oh come on, don't be obtuse. If you put banana slices in yoghurt, you're still eating a banana. If you make a banana cake, you're eating cake. It becomes an ingredient in something else. And obviously the cheddar cheese used to make Kraft singles naturally has oil and water in it. No one is talking about REMOVING things from cheese, it's about ADDING things to cheese and processing it to the point it becomes something else - like banana bread. And about added preservatives - cheese is not SUPPOSED to have those. It's made through fermentation, actual cheese is alive and still aging and changing. That's something ALL fresh food does - it eventually spoils if you don't store it correctly or store it too long. Real cheese will dry out or mold eventually, real bread goes stale and hard or molds too, real butter goes rancid.

[@IceMetalPunk]

@@dziooooo ...yes, exactly, all fresh food spoils. Which is why we preserve it, so it lasts longer, because no one wants to eat mold or rancid dairy. We've been doing that for a very long time, thousands of years, the only difference now is which chemicals we use to preserve things. Why do you seem to imply that it's better for food to rot? The banana cake analogy you made doesn't work, because the ingredients of a banana cake change its flavor. But even then... let's say you have a banana cake, and then someone adds frosting to it. Is it no longer a banana cake because it has a new ingredient?

[@dziooooo]

@IceMetalPunk The options are not "rancid" or "loaded with additives and preservatives". There is a third option, which is sometimes difficult to envision for Americans who go shopping twice a month and load up the pantry with food that must keep for at least two weeks. The third option (and this is actually the thing humans have done for most of the history) is "you get food when it's fresh and you eat it when it's fresh". And let's not forget the fourth option, which is also very traditional, and very healthy - traditional food preservation methods - canning, freezing, smoking, pickling... That cheddar, before it sadly became a cheese-adjacent processed product, spent several months aging in a controlled environment. About your response to the banana bread analogy - still going for obtuse, I see.

[@adamphilip1623]

Kraft american "cheese" is to real cheese what orcs are to elves.

[@misttylyn]

I know I’m in the minority but I hate cheese, including fake cheese. I hate butter and I hate milk, unless it’s ice cream.