[4 - 5] I'm back with a fan
[5 - 8] video, all about painful foods.
[9 - 11] So that was a really fun episode to do.
[11 - 12] There's tons of great comments on there.
[13 - 14] And this one at the top
[14 - 15] that I really, really loved
[15 - 17] comes from I love computers
[17 - 18] and I love computers
[18 - 21] asked Wait, this is a clip show
[21 - 23] and it is. Thank you for noticing.
[24 - 25] So I've always wanted to do a clip show.
[25 - 27] I grew up on sitcoms with clip shows,
[27 - 29] and I thought it was the best thing ever.
[29 - 30] And we're in season
[30 - 31] four now of What's Eating Dan?
[31 - 32] so we've got so much to choose from.
[32 - 34] Spicy foods are fascinating
[34 - 36] and there's tons to talk about.
[36 - 37] So we did a clip show.
[37 - 39] So check it off the bucket list.
[41 - 42] Anyway, let's dig into some
[42 - 43] awesome questions and comments here.
[43 - 44] So this next one comes
[44 - 46] from David Reynolds.
[46 - 48] And he says, Please replace Dan.
[48 - 51] Please, please, please.
[54 - 57] That's not very nice, actually. Uh hmm.
[57 - 58] Oh, it actually goes on
[58 - 61] with anyone, exclamation point.
[61 - 63] Maybe even if you have to
[63 - 65] and need to save money,
[65 - 67] just put up a picture of a dog or a cat.
[70 - 71] All right, well,
[71 - 72] you got me there,
[72 - 76] I do love pictures of dogs and cats, so.
[77 - 77] All right, I'm in.
[80 - 81] OK, next question.
[81 - 81] Here's a good one.
[82 - 83] This comes from Jorge Barnett
[83 - 85] and he says, please do mustard. Your explanation
[85 - 86] of the effect of vinegar
[86 - 87] on the horseradish
[87 - 88] applies to mustard making.
[88 - 89] But there's not many
[89 - 90] explainers on the science
[90 - 92] and how to get mustard right each time.
[92 - 94] Thanks. That is a fabulous call.
[95 - 95] And he's totally right
[95 - 96] that the scientists
[96 - 97] who really, really similar
[97 - 98] for making mustard.
[99 - 99] We have a great recipe
[99 - 100] on Cook's Illustrated,
[100 - 101] but there's not a lot of explainers.
[101 - 103] So I'm gonna put that
[103 - 104] on the list for future one
[104 - 105] Thanks, Jorge, that was great.
[107 - 108] OK, next one.
[108 - 111] This comes from PBryant271828.
[111 - 114] And he says, do an episode on light bulbs.
[114 - 115] I like mine raw but it goes great
[115 - 118] on pasta and in stews. All right.
[118 - 120] Well, I hope you're kidding.
[120 - 122] As you saw, it was a couple of PSAs
[122 - 124] in my in my video
[124 - 128] to specifically not eat light bulbs
[128 - 130] raw on pasta and stews.
[134 - 135] I mean, doesn't sound bad,
[135 - 136] but don't do that,
[136 - 137] don't eat the lightbulbs.
[137 - 138] We talked about that.
[138 - 140] Next one comes from Dan H, he says,
[140 - 145] Need a science baby shirt and tote bag? Science, baby.
[145 - 146] So I love that.
[146 - 147] I'm going to work on that.
[147 - 148] We have some great march
[148 - 151] on americastestkitchen.com in the shop,
[151 - 153] some stuff for Cook's Illustrated,
[153 - 154] America's Test Kitchen, really fun stuff,
[154 - 156] but we don't have a science baby
[156 - 158] tote and T-shirt.
[158 - 159] So thanks for that tip.
[159 - 161] We'll get on that. All right.
[161 - 162] Next question comes from Flynn
[162 - 163] So the question, is there
[163 - 165] something that can be done to salvage
[165 - 167] a salsa that was made too spicy?
[167 - 168] I get that adding more tomatoes
[168 - 169] or diluting with water would work.
[170 - 170] But I was wondering
[170 - 171] if adding another element
[171 - 173] like sugar or I don't know,
[173 - 175] a base like a basic
[175 - 177] compound would do the trick
[177 - 179] without having to add too much volume. Thank you.
[179 - 180] So that's a really good question.
[180 - 181] I feel like that's a thing
[181 - 182] that happens to people all the time,
[182 - 183] not just with salsa,
[183 - 184] but with spicy dishes
[184 - 185] where you're adding it
[185 - 188] and it's really hard to take it out.
[188 - 191] And so diluting it, making more salsa,
[191 - 192] that's always a,
[192 - 193] you know, a way to go
[193 - 193] where you're just adding
[193 - 196] more of everything until it's balanced,
[196 - 197] but you may not have
[197 - 198] those ingredients on hand.
[198 - 200] So sugar is a really, really good idea.
[200 - 202] Sugar when we eat it kind of lights up
[202 - 204] the pleasure centers of our brain.
[204 - 205] So provides a kind of
[205 - 207] a counterbalancing pleasure
[207 - 209] to the pain that you're experiencing.
[209 - 210] So in dishes, you know, a
[210 - 211] lot of a lot of dishes
[211 - 212] that are really spicy often
[212 - 214] have a good amount of sugar in them
[214 - 215] to kind of get that balance.
[215 - 216] So that's really smart.
[216 - 217] Again, you're going
[217 - 218] make yourself a little bit sweeter.
[218 - 219] That might not be what you want there,
[220 - 221] but that would definitely work.
[221 - 222] The other thing and again,
[222 - 223] I don't know if you want this in a salsa,
[223 - 224] but it can work in
[224 - 226] a lot of dishes is fat
[226 - 227] can have a dulling effect
[227 - 228] on our taste receptors.
[228 - 230] So adding fat to a dish
[230 - 232] can help with saltiness,
[232 - 234] but it can also help with spiciness.
[234 - 235] So maybe not in salsa again,
[235 - 237] but in other dishes.
[237 - 238] You can get fat and sugar in there.
[238 - 240] And those are two great ways to go.
[240 - 241] Great question. Thank you.
[243 - 247] Next is from Mike Doherty. He says,
[247 - 248] So if chemesthetics
[248 - 249] makes you feel a faux
[249 - 251] pain, is it compounded
[251 - 252] when the spicy food
[252 - 253] is actually hot temperature-wise?
[254 - 255] What about spicy cold food?
[255 - 256] And you get a little emoji
[256 - 257] where it looks like
[257 - 258] someone's head is blowing up
[258 - 260] with a nuclear bomb.
[261 - 263] So this is an awesome, awesome point.
[263 - 265] And I definitely find that to be true.
[265 - 266] If I'm eating something
[266 - 268] that's really spicy and it's hot,
[268 - 270] like if I have a bite of it,
[270 - 270] my mouth starts,
[270 - 271] get really spicy
[271 - 272] and go back to have
[272 - 272] another bite of it or,
[272 - 274] you know, soup or something in a broth.
[274 - 276] If it's hot, it feels a lot hotter
[276 - 277] all of a sudden.
[277 - 278] And there's actually
[278 - 279] a really interesting thing
[279 - 280] that happens in the other direction
[280 - 282] with mint and menthol,
[282 - 283] whereas if you have that
[283 - 284] and then you take a sip of cold water,
[284 - 285] it feels a lot colder.
[285 - 287] So you're really
[287 - 288] you're tricking your taste buds
[288 - 289] and a lot of stuff's going on there.
[289 - 290] And so absolutely.
[290 - 291] I think, you know,
[291 - 292] hotter dishes temperature
[292 - 296] wise will feel hotter when it's spicy.
[296 - 298] So that's why I mean, spicy cold food,
[298 - 300] you know, a ton of like Sichuan
[300 - 302] salads are just incredible
[302 - 304] because they combine spice
[304 - 305] and the coldness.
[305 - 308] So awesome and refreshing. Great question.
[309 - 312] Next up, uptown3636 says,
[312 - 314] why am I suddenly craving braised
[314 - 318] light bulbs in a red wine spice?
[318 - 320] Man, I'm sorry, I shouldn't
[320 - 320] even brought light bulbs
[320 - 321] into the equation,
[321 - 322] I feel like I'm causing
[322 - 326] more problems than that I was solving.
[327 - 328] What have I done?
[328 - 330] Please don't please don't do that.
[330 - 331] Red wine sauce, I love those,
[331 - 333] but I don't know
[333 - 335] if lightbulbs are gonna be good in it.
[335 - 338] And next up, we have the last one here
[338 - 340] from Deb Porcello,
[340 - 341] and she says, Dan,
[341 - 344] do you write her own shows? Pure brilliance.
[345 - 347] I do write, though. Thanks, Deb.
[347 - 349] Why don't we end on that positive note?
[349 - 350] See you next time.