I have to say, I'm 46 minutes into this 58 minute podcast and I'm actually impressed you've managed to go this long without saying the word "umami". Adam, your tangent-wandering skills are truly unmatched. Edit: Literally thirty seconds later you got there. Apparently my timing is also pretty good.
Goosebumps. I paused the video to take a random break. Then I just peek through the comments and this is the top comment. And then I realize that I am _exactly_ at 46:00. UNIVERSE, WHAT DOES IT MEAN?!
Ugh I despise that word. Everyone went all nuts when it first became popular in the West and I'm just a kid thinking "We already have a word for this, it's called SAVORY." They act like this is some insane new thing when in reality we've understood it in western society since forever and researchers just ignored it and assumed it was the same as salty. There's absolutely no reason we should import a word and especially not THAT ridiculous word. I'm sure as shit not saying "Ooh mommy!" It's really a testament to Western society's self-loathing that they worship literally anything outside of Western civilization even if we already have the same exact thing.
I also associate that phrase with a warm feeling in my chest as I eat - near where the heart is, which can only have served to reinforce the word's use.
Interesting that the temperature of the food wasn't mentioned in the podcast or in the comments as far as I can see - I can't think of a cold food that I would describe as hearty , and in fact I think the food being hot and so warming the soul /literally warming your insides is part of the heartiness
The heartiest cold dish I could think of is North Korean naengmyeon, which is a cold buckwheat noodle soup with daikon radish, Asian pear, hard-boiled eggs, and kimchi.
I'm not sure about the North Korean dish but I'm sure about the pizza. Room temperature pizza is hearty dish, but fridge temperature pizza is just sustenance. To describe food cold depends entiry if it served cold, like icecream, or served normally hot.
I remember watching a video a few years back where a guy with a blood sugar monitor decided to check the effect his breakfast had on his body. He tried eating oats as you normally would with sugar and his blood sugar spiked a lot and he felt bad for the day then he had the same oats but with and egg and his blood sugar was stable for the day not spiking and dipping constantly. But when he did the same test and exercised right after he had absolutely no blood sugar rise at all. That just told me alot of our bad health has to do with being still most of the day. Back in the day if you are a loaf of bread it wouldn't effect you too much because your immediately heading out to the field or factory to work but now that we work in offices or at home we don't need that glucose hit like we used to so our bodies just store it for later for when we might exercise but we never do.
I've always believed Hearty meant complete long lasting satisfaction and comfort from taste to nutrional value leaving you not wanting additional side items for fullfillment. In other words, taste so good it gives comfort with addition of nutrition and sticks to your ribs.
Adam, Im an architect and I know you were joking about “dancing about architecture.” But now I have an urge to do an interpretive dance about my design for my next presentation. I think I’ll resist that urge though
You know, it's funny, but I had a similar reaction. My first thought of was an architect doing an interpretive dance to describe a Roman buttress. I don't think it would help anyone, but I kinda want to see it all the same. Like the Ministry of Silly Walks, some things just should exist, even if they help no one. LOL
On the topic of vague food descriptors, I would add “nutty” into the mix. Never have I tasted brown butter and thought the taste was similar to nuts. Seems like people use that term for nearly anything with a Maillard reaction
I hadn't thought about that before, but I agree that I wouldn't personally call it "nutty" but would call it toasty. I think that a lot of people think of nuts because they are relatively flavorless and also toasted by the maillard reaction. I did find an interesting paper about so-called "nutty" flavors in cheese as well called "Characterization of Nutty Flavor in Cheddar Cheese" by Y.K. Avsar
Up in Illinois where I grew up substantial was used quite often to refer to a food or meal that is filling such that you won't need to eat until the next prescribed meal time
It's amazing that you can make something both entertaining and informative enough that I watch entire hours about word definitions. It's high praise. The only other person who could keep my attention while speaking about something that I had no interest in prior to their talking about the subject was the late great Carl Sagan. So, well done.
Haven't watched the pod yet, but back in the days before "umami" gained traction as a descriptor, I always used "savory" in its place. Beef, soup, etc, all savory to me... No one ever seemed to get what I meant though. Thank the food RUclips gods for the rise of umami!
I agree. Umami translates quite literally to savory. I think its a little silly to use a foreign word when we have our own to describe the same thing. I hope it's just a fad that fades.
@@sabatino1977 It may have something to with how the original language is "hard to describe". Obviously, Early chinese tend to translate only by meaning, but by now people start to realize the concept is hard to translate. In fact, in Chinese, 1 word (with which either character can be used when in context) used only by Cantonese/HongKongers is 鮮甜. Yet it will be wrong to translate it as "fresh" or "sweet" (or fresh sweet). Savory was traditionally translated from 鹹, which more accurately is "salty". Yet Ginger Beef/Sweet and Sour pork would fall into "savory food" in english. Whether it utilize 鹹菜depends on the region - in some place in China it means savory. In other place it means pickled food. (For fun: look up the translation of Elevator into Chinese.)
My homemade scotch eggs are definitely substantial; half each for myself and my OH is plenty as a main meal. Served whilst still warm with branston or piccalilli and a small side salad. But as for supermarket scotch eggs, don't even waste your time.
I've always used hearty to describe food that sticks with you well until the next meal without the need for snacking. Savory for saltier; soups, meats, broth, etc.
Two notes you might find interesting: 1) In Italian a savory dish is called a "salty" dish, hardly surprising since umami/savory is only percieved if there's as much salt as there is glutammate 2) Sardinia has a dessert called Sebada which is I would say just as savory as it is sweet. Calabrian Pignolata is similar in this regard too and they're both fried goods. Sabada is semi-conclusively regarded to be of roman origin, cant tell for pignolata.
Same in Finnish: savoury dishes are called "salty", and there is no separate word for savoury. Therefore my first thought of what's balancing sugar in savoury dishes was of course salt, not acid.
Same in Spanish also, I think we know very little about the way our ongues work and several years from now our current explanations will sound pretty wrong.
Thai person here. Can confirm that many Thai food contains sugar as ingredient, usually palm sugar. And when it comes to table condiments, instead of salt and pepper, we have dried chili, chili in vinegar, fish sauce, and white sugar. Also, cold drinks they sell at street stalls such as milk tea, black coffee, and pink milk, contains high amounts of sugar.
Regarding hearty; While I can't come up with a food I would describe as hearty that is not nutritious, I can think of many meals that are highly nutritious but I wouldn't qualify as hearty. IMO heartiness is better used to describe meals that are highly satiating--food that sticks with you until the next meal without the need for snacking.
Edit got to his proper definition, I agree with Adam on this one... I would say hearty is lots of carbs,a good portion of protein and some fat, not sweet and generally hot, basically quick to process stores of calories in an actual meal form factor, I would count fried Chickenand mash potatoes as hearty as a example of non-nutritious hearty meals
Adam, I think your lectures on journalism are as fun as your videos, if not more. If I were in the position of attending them, I wouldn't have missed the opportunity. Please continue to teach your journalism secrets and key points as at least, I enjoy them a lot.
Hearty means that you will gain all of your hearts back, plus one or more additional hearts. Hearty durains are one of the best sources of hearty meals. They can be found on the plateau under one of the towers in the rainforest region.
According to the Johnny Harris video the reason we associate glutamic acid as the flavour of protein out of all the amino acids is that it's in breast milk in high concentration so it's the first one we taste
I feel johnny Harris is very entertaining and accurate enough to be well informing but I feel he zeros in on the most captivating piece of data or source he can find
Hey Adam Suggestions for future videos: -Angry traditionalist Italians who are always upset about “non authentic” Italian recipes -Truffle flavoured food Cheers from San Diego California
I live in Texas and can make the same case for Hispanics getting offended that foods, "not authentic" exists. They are REALLY obnoxious about it here. People will ask for "good Tex Mex" and, after a few places are suggested the pretentious posters dog pile with the war cry, "AuThEnTic!.!.!." Inevitably, the posers quote some elder relative's opinion and/or tradition. As if flavor were not the prerequisite for a recommendation nor did it ever matter.
I found this to be particularly interesting. I went to culinary school (and completed my red seal), and I found that the definitions of taste and substance within the culinary world changes between instructors. This led me to believe that nobody REALLY knows what those definitions are - there are just vague understandings of what things are supposed to be. I've always thought of 'hearty' to be more related to the substance of a meal, rather than the taste. In my view, Hearty has always been something along the lines of comfort foods, which tend to be rich and filling. so a stew could be delicious, but if it doesn't contain any starches or carbs (like rice, potatoes, or dumplings) it wouldn't be hearty. Savory alternatively has always been related to taste to me. I feel that savory is what the English referred to 'umami' before we really understood what that was.
wrt "begging the question" @ 26:20 You bring up a good point that both usages make sense, and the signaling role of making the distinction. Personally, I just think the phrase sucks and I act as if it doesn't exist in my vocabulary lol Both that it would just cause needless confusion or raised pendantic hackles in the casual usage, and that it's not a very clear or apt description the fallacy it's meant to convey. I'll just say "assuming what you're trying to prove" if I mean that, and "invites the question" if I mean that.
Okay, I'm shocked. You didn't mention that "savory" is actually the name of a herb! Great show, but I learned this recently and am just surprised you didn't mention it. I'm very curious about how much glutamic acid and what other things are in the various herbs that are called "savory".
I didn't know about this! A related etymology episode a la endlessknot would be nice. They probably have different origins, since we used the word as a translation. But maybe they describe the same in the herb!
3:27 actually Adam. People who do science on paraplegics and certain other studies have discovered that our brains often determine our emotions from sensory information gathered in our bodies, especially the trunk. So, science has come back to connecting our hearts with our feelings.
During lockdown few pubs that were open required customers to make themselves feel sick if needed forcing down huge portions in a timely manner, it also seemed to bring out the most toxic customers. Then you could leave feeling bad as well as having had almost no beer.
I think I would say that for something to be hearty, nutritionally, it requires what Abby from Abby's Kitchen calls a "Hunger-Crushing Combo," which is protein, fiber, and fat. Carbs can play into it, but the idea is that it will last you a long time - you won't be hungry again in an hour. BTW maybe my family is weird - I did grow up on British comedies on PBS - but we definitely use the word "substantial" in reference to food, and I don't think I've ever heard anyone question what that means. So I don't think it's that uncommon as a phrase in the US.
fibre is almost always found in combination with carbs though; I think you'd have a hard time findig foods that are rich in fat, protein, and fibre, but don't contain starch, unless maybe you add the fibre in an isolated form stripped from the carbs (and other substances) that it naturally occurs together with.
@@nienke7713 there are plenty of vegetables that are high fiber, low carb. I agree, though, that they are frequently found in combination. I'm not saying that foods can't be carby and hearty, I'm just saying that carbs don't factor in to how hearty something is *as much* as protein, fiber, and fat.
In Dutch, the word "hartig" (similarly derived from "hart" being the Dutch word for "heart" and the "-ig" suffix to make it an adjective similar to the "-y" suffix in English) just straight up means "savoury"
Here in the UK I've definitely heard of desserts being hearty. It would usually apply to something big and dense. So something like a fruitcake or a Christmas pudding would be a hearty dessert.
As you provided such an interesting background to the phrase "begs the question", fun fact from my field of knowledge, the sensory systems that most flies have would actually be more attracted to the chemicals of vinegar than they would be to honey.
me as a Dutch person wondering the entire episode: wait, there is a difference between hearty and savory? in Dutch, both translate to the same word: hartig (probably same origin as hearty)
Hahah, that's true. Though, I do feel subconsciously (?) two meanings to "hartig". Certainly the distinction between hearty and savory, I do kind of feel there. Certainly when describing snert as hartig, I mean it very much in a different way than when I describe a bag of chips as such :)
It's a very linguistic specific topic for sure, in East Asia where I grew up words like hearty or savory sounds like the polite way of saying "I don't like it". It's like saying someone having "interesting" personality.
Re: Begging the question. One of my favorite words is "Moot" which, according to its definitions is both, a point worth discussing at some length (think 'sit-moot') AND a point that is so trivial or its conclusion is so foregone as to not be worth discussing.
I love how, if this was the question "what is an onion?", we would know about the whole onion ecosystem, soil conditions, flavour notes, and cultural variations. :)
I'm not a podcast guy usually. Though "This American Life" is gold. I have resisted long form media mostly from you and others. But this one is awesome. A very hearty hit of info. Kudos.
I’m from the UK. One time I made a stew I described to my family as “hearty”. Everyone tucked in. Hubby already knew what it was as he has had it plenty of times and likes it. Towards the end of the meal, my daughter piped up “mum, that meat had a funny texture, I didn’t like it, what was it”. “Oh, heart, I told you it was a hearty stew”. “Well, I ate it, the flavour was ok, but I didn’t like the texture so I’m opting out on that one in the future”. Fair enough. She tried and didn’t like it. Hubby and I and my son were fine with it.
Used to make stuffed hearts in a slo-cooker years back, that worked cutting all the blood vessels out before hand, stuffing with a breadcrumbs mixed with celery etc albeit any stuffing should work. The long cooking time really tenderised the meat.
I would at least try and put in a little bit more of a fight... Like, you can't just go around not liking things cuz there is a slight texture weirdness. Keep eating different foods and get used to various styles, textures, sauces, etc. The full expanse of foods is mind blowing, and unless you REALLY don't like something, you'd want to keep trying it with different things or in different ways, and at least get used to it, so that you can enjoy the company of others over dinner without being awkwardly left out or having to find/do your own thing. (Hosts have it hard enough already for vegetarians and all that) You may even find, and I think this happens more often then you would immediately think, something you originally don't like much can turn into your favorite thing in a few years.
I WAS NOT EXPECTING TO HEAR ABOUT REM IN THIS RANDOM ADAM RAGUSEA VIDEO AND I AM VERY PLEASED!! How, Adam, are you so consistently like a twin of my father.
For me, "hearty" food suggests a reasonable serving size, sauce that is thick and unctuous as against thin and watery, large chunks of meat or vegetables rather than finely minced, and often bold flavours. You know, good old peasant food that fills you up.
As a Michigander, I have to say, we (at least my family), use substantial fairly often, and our last roots in the South are from the early 1800s. That code argument your friend brought up is actually very similar to an attitude that developed during the Renaissance. Particularly in architecture, but not exclusively. A lot of emphasis was placed on standard forms and styles and skillsets in that tone period to identify a skilled individual at the craft. And a lot of guides describing those were written, for once not in Latin, but in the vernacular. Part of the idea was that, by identifying people with these skills as skilled users of that craft, it would be easier to identify them, but it was also very intentionally a way of saying that anyone with those skills was a skilled user of that craft. The Renaissance was a time of great optimism of the power and potential of humanity in general and humans in particular. The Renaissance built the idea that if you could use and prove your skills, that was the most important thing. It didn't matter if your father was or wasn't an architect, if you could prove the skills, you could be an architect, and if you couldn't, you'd better either keep trying, or try something else, because you weren't getting hired if you couldn't prove your ability. There's a reason I'm a lot less interested in the breakdown and removal of codes and jargon, and more interested in the general democratization of knowledge. We should endeavor to make all knowledge as freely available as possible, because we've long since passed the point where it could be reasonably expected for everyone to know everything we collectively know, and 8 hate when I or others are accused of being wilfully ignorant on a subject when the knowledge we don't have is locked behind paywalls, either of university classes or if scientific journals with triple digit subscription costs. 8 never have and never will trust news sources to faithfully present scientific or historical knowledge, not because I think they're intrinsically untrustworthy, but because I will always prefer to read the original sources and struggle through to my own interpretation for why subject I care enough about to actually research. News articles just aren't good enough for anything more than passive interest. For all of their flaws, the royal society picked a very good koto for scientists to strive for, even if it's fullest implications are impractical for wanting but a socialist, nullius in verba, on no one's word. You go to sources, and I trust your opinion to an extent, though if you would link whatever sources you can and leave reference information for what you can't, that would be highly appreciated. (if you do this and I haven't noticed, I apologize)
Regarding the codes, as you put it, and language at large, while it is evolving, we must also agree on meaning to communicate. Your argument suggests that we should be so flexible that we would need to renegotiate a method of communication.
While some people attribute their migraines to MSG, there has been no significant evidence shown to link the two. MSG is unable to cross the blood brain barrier, so consuming it is unlikely to have any effect on the brain. However, if you feel like you're sensitive to it, by all means avoid it
That MeUndie ad transition was so smooth it made me slip on the floor and break my neck. Expect a subpoena in the coming weeks, I demand personal injury compensation!
When I first heard about umami, my thought was “ah, that is what I’ve been calling savory all this time”. Hearty has always been something that not only fills you up and gives you energy, it is food you can run on for a long time. Example of not hearty, bad stereotyping, after eating Chinese food you are hungry again in half an hour. That claim was blamed on msg btw.
I’m 26m in, a new subscriber - you’re spiting straight facts; and as I’ve grappled with this same rabbit hole of thinking, I feel like the word “zesty” needs to be also included in this same discussion 😂 utter nonsense
Its gotten to the point where Ive watched your channel for enough years I forgot what the oil chicken pointing finger means lol Had this thought rewatching some past videos. Great cooking tips. And I like how you get into the science of stuff.
A thought I kept having during the podcast is that when I think of 'hearty' foods I think of one's that cook for a long time. There are ways around that of course, like adding tomato paste to a sauce to make it seem like it has cooked for hours. But when I think of a 'hearty' stew or chilli I think of something that you start in the morning and eat in the evening with a mix of macros as Adam said. That's almost certainly a bias I have from growing up in Australia and the foods that were available.
Hey Adam, I came to understand savory to mean that it had a strong herbal component ie thyme, rosemary, etc. My counter examples to your definition would be savory biscuits (american biscuits, not british) which don't strike me as umami at all. And then something like teriyaki beef which I don't think of as savory at all, but definitely have umami. Just curious to hear/read your thoughts.
I had to make scotch eggs for a culture day project in 6th grade. Cue my mom and I up at 5:30am failing and then succeeding spectacularly at the task... only to be ignored by the pallets of 12 year old kids
In my mind, hearty means primarily filling in a comforting way. This largely correlates with more traditional home cooked meals, or at least somewhat rustic food from my childhood/family. It's almost as if the requirement is that it's not fancy, it is filling but not bloating, and almost triggers nostalgia, whether you've eaten it before or not (if not nostalgia, a feeling of ease). I would consider many southern dishes to be hearty, such as fried chicken with mash (gravy on the mash) and maybe some sort of greens, even greens fried with bacon and black pepper. A stew or soup is a good target for being hearty, and I think the requirement in a soup or stew is that satisfaction that fats/protein or both can impart. I was vegan for a few years, and that satisfaction was hard to come by in the begining (I didn't want to rely on fake meat products). I ended up finding that satisfaction was related heavily to fats when I started using chickpeas (garbanzo) in a curry. It left me feeling full and satisfied. I would certainly consider it hearty.
To me, savory always was a distinct meaning. It's hard for me to describe it other than just the word "savory". Like something that has some spice or bite to it, not spicy necessarily. And usually the opposite of sweetness. Best example I have is, most pizza places i've tried use sauce thats kind of sweet. Where I prefer more of a savory sauce for my pizza, that has a little spice to it.
I was born and raised in central Iowa in the 1950s, and my friend was born and raised in Wisconsin in the 1960s. Both of us are familiar with the term "substantial" in the context of a meal, basically meaning hearty. And my father-in-law was born and raised in New York City in the 1920s, and he is likewise familiar. I think it's a common food descriptor in American English.
Worth noting that glutamate is critical in amino acid biosynthesis. Many of the amino acids that we synthesise in our bodies(non essential amino acids, eg Alanine) involve glutamate in an early step. Glutamate can be synthesised itself but it may be more efficient to just eat rich sources rather than use up substrates from the Krebs cycle that are vital for many other functions.
There's a nice sponge cake thing, I think it might be Italian, it contains one hell of an unexpected surprise, it's got bits of sausage in it, the salami sort of really processed sausage.
Adam, you forgot another synonym of hearty, that is SATISFTYING! The feeling of satiation (to me) is the defining feature of hearty meals. That's why cakes aren't hearty while beans are. Cake can't give you satiation, only fullness, while small amount of thick, stew-like chilis can. Even research shows that satiation is another, separate feeling that's distinct from actual fullness of stomach. It may be related, but different. PS: An example of (relatively) nutrient-poor meal that's "hearty" is porridges. Even though gram-per-gram, less dense than normal rice, porridge is more "hearty" than rice.
That LMNT sounds good. After burning off fat I hate that sport drinks add sugar when all I wanted is the electrolytes and hydration (and a shower). - Thanks Adam :)
I've always associated hearty to mean "having permanence" in feeling. It's the quality of being able to settle and stay around. Flavors that have tempered into an oil are hearty flavors. Before they were cooked, they were more volatile, effervescent. So acidic, floral, herbaceous would be the opposite of hearty to me. The fatty, savory, solid, warm combination is associated with heartiness. Again, they have a slight connotation of volatile vs permanent.
There's place in town that sells a fairly seasoned pork soup noodles which we like, I order it with everything except the brains, I know from discussion with my mum that she fed me coddled sheep brains as a baby but somehow I cannot bring myself to eat now, Mrs B normally skips the heart too but will eat chicken feet which I always give a miss having tried. I worked a few times in Mumbai at various times, on my last trip I went out for a few beers with my colleagues and the cultural difference where with pretty much every beer we also bought a round of snacks, think various Indian fried snacks, the number of calories on top of the beer must have been enormous. Towards the end of the evening my colleagues were like 'Shall we go get dinner now?' I had to decline so stuffed.
Some of my own scattered thoughts on what constitutes a “hearty” meal. A hearty meal is somewhat wet, served significantly warmer than body temperature, and mellow in taste. Moisture is important as it both adds bulk and holds a lot of heat. It’s -not- rarely a broth, it’s rarely a dry roast. It is definitely winter food, something you eat for the warmth you feel as it passes through your chest (coincidentally* as it passes by your heart). Some other commentators have referred to the “stick-to-your-ribs” feeling which I think is much the same thing, a key part of heartiness is a pleasant and satisfying physical sensation in your core *I think not
I always thought hearty comes describing hot stew and soups that are cooked at old fashioned hearth, as opposed to roasted food that were roasted over open fire or cooked over small fires like tea. But then it became word for stew and soups cooked in modern way.
The MeUndies ad. Damn. I just bought 10 for my brother, as a gift. I got a pack of 10 about 2 years ago, and none have broken so far, it's the only underwear I wear now, I threw out the rest, it's just si much better.
I remember the Pyrex-blurring episode, and I recall the multitude of comments about it being much more of the "lmao" variety than the "omfg" variety. I don't think it was commented on because it was infuriating, but simply that blurring the label only drew more attention to it. A classic case of making something more noticeable by trying to conceal it.
I also saw the episode and my eyes immediately noticed this weird blurred out text, as it was right in the shot all over the place. It is a cooking channel. I scroll to the comments and literally everyone was commenting on this annoying or odd blurring, when we could all tell it said Pyrex and all it did was make us more aware of it.
47:10 chocolate covered bacon I had as a kid once and it was pretty good I would recommend 🍫 🥓 never had candied bacon though, and bacon ice cream sounds weird
I grew up in the South and heard food described as "substantial" or "hearty." Hearty food is satiating, satisfying, and will keep you from being hungry shortly thereafter, even if you are doing strenuous farmwork or other physical exertion.
I always figured that savoury foods were a combination of mostly fat, decent salt levels, and some proteins. I guess that was just my personal perception. But I always find any bite of steak to be flat and boring without a mouthful of the attached fat (juicy, mouth melting fat - not gristle), which then makes it an explosion of savouryness. What am I experiencing, there? Is that savouryness? Furthermore, I would argue that a hearty food requires a certain ruggedness. A stew is hearty, as is a plate of bread, fish, and well roasted vegetables. A burger from McDonald's though? Well, it's high in savouryness (msg), carbs (ketchup, buns, and pickles), protein (beef), and fats (beef fat and added grease). It's got everything, and with a few of em it's just as filling as a good stew! Yet it's decidely not a hearty thing. It's corperate; manufactured and unnatural. A hearty meal is a food that gives you heart, but is also *made* with heart. It's a food made by people over a fire, or by a loved one over a stovetop. It takes *effort* to chop it all up, simmer it down, etc. Or even hunt and farm the ingredients in days old. A hearty meal is as a custom, whittled knife handle; obviously handcrafted. Now, of course there are cases where this can be replicated on an industrial scale. However, to sell something that is beleivably hearty it needs to resemble something hand crated and rugged. Chilly is an example of this, I think. I will now attempt to put MSG on some home made kale chips or roasted broccolini! Sounds like a recipe for healthy doritos to me :D
I would react similarly if given bacon ice-cream. I recommend everyone try freezing bananas and blending them for all future ice-cream needs, it’s better.
I love that these podcasts are 10% answer 90% tangent Adam explains the most random things I didn’t ask for so well and so interestingly
Here's me, nodding along, considering the implications of the uses of brains in my cooking. :I
Adam is the vsauce of food and i love it
They are also getting like, 20% snarkier every time and I'm not appreciating it.
@@sadsongs7731 interesting note I'm gonna keep that in mind as I watch this pod
@@sadsongs7731 stop crying
I have to say, I'm 46 minutes into this 58 minute podcast and I'm actually impressed you've managed to go this long without saying the word "umami". Adam, your tangent-wandering skills are truly unmatched. Edit: Literally thirty seconds later you got there. Apparently my timing is also pretty good.
Wuthchoo say about my mama?
Yes, I have been screaming umami in my mind for good ten minutes! Brought me back to clasroom when I new the answer but the teacher wouldnt pick me 😂
Goosebumps. I paused the video to take a random break. Then I just peek through the comments and this is the top comment. And then I realize that I am _exactly_ at 46:00. UNIVERSE, WHAT DOES IT MEAN?!
Ugh I despise that word. Everyone went all nuts when it first became popular in the West and I'm just a kid thinking "We already have a word for this, it's called SAVORY."
They act like this is some insane new thing when in reality we've understood it in western society since forever and researchers just ignored it and assumed it was the same as salty. There's absolutely no reason we should import a word and especially not THAT ridiculous word.
I'm sure as shit not saying "Ooh mommy!" It's really a testament to Western society's self-loathing that they worship literally anything outside of Western civilization even if we already have the same exact thing.
A phrase my mom has been known to use is "stick to your ribs", because not only does it make you feel full, it makes you feel full for some time.
Same here, but it was " rib stickin' "
Same
@manstick Yeah, I always heard it as meaning "hella greasy".
I also associate that phrase with a warm feeling in my chest as I eat - near where the heart is, which can only have served to reinforce the word's use.
Interesting that the temperature of the food wasn't mentioned in the podcast or in the comments as far as I can see - I can't think of a cold food that I would describe as hearty , and in fact I think the food being hot and so warming the soul /literally warming your insides is part of the heartiness
Maybe its different culturally, but for me a cold Pizza is still a hearty dish
The heartiest cold dish I could think of is North Korean naengmyeon, which is a cold buckwheat noodle soup with daikon radish, Asian pear, hard-boiled eggs, and kimchi.
I'm not sure about the North Korean dish but I'm sure about the pizza. Room temperature pizza is hearty dish, but fridge temperature pizza is just sustenance. To describe food cold depends entiry if it served cold, like icecream, or served normally hot.
29:58 Adam, I love the way that you address things like this, all of the interesting context with none of the condescension!
I remember watching a video a few years back where a guy with a blood sugar monitor decided to check the effect his breakfast had on his body. He tried eating oats as you normally would with sugar and his blood sugar spiked a lot and he felt bad for the day then he had the same oats but with and egg and his blood sugar was stable for the day not spiking and dipping constantly. But when he did the same test and exercised right after he had absolutely no blood sugar rise at all. That just told me alot of our bad health has to do with being still most of the day. Back in the day if you are a loaf of bread it wouldn't effect you too much because your immediately heading out to the field or factory to work but now that we work in offices or at home we don't need that glucose hit like we used to so our bodies just store it for later for when we might exercise but we never do.
I've always believed Hearty meant complete long lasting satisfaction and comfort from taste to nutrional value leaving you not wanting additional side items for fullfillment. In other words, taste so good it gives comfort with addition of nutrition and sticks to your ribs.
Hearty, that's when you gain extra life/hearts when eating your food
Definitely matches my feelings after eating the beef burgundy I made last week. It tasted like a warm bath after a long day of physical labor feels...
Hearty: an adjective used to describe radishes and durians
@@danerobinson3804 also certain truffles and or bass
Adam,
Im an architect and I know you were joking about “dancing about architecture.” But now I have an urge to do an interpretive dance about my design for my next presentation. I think I’ll resist that urge though
Do it, it will be rad as Adam thinks the kids say
In case you were wondering, this is the quote that Adam was referencing: en.wikipedia.org/wiki/Writing_about_music_is_like_dancing_about_architecture
You know, it's funny, but I had a similar reaction. My first thought of was an architect doing an interpretive dance to describe a Roman buttress. I don't think it would help anyone, but I kinda want to see it all the same. Like the Ministry of Silly Walks, some things just should exist, even if they help no one. LOL
Please share a video if you ever do dance about architecture! LOL
On the topic of vague food descriptors, I would add “nutty” into the mix. Never have I tasted brown butter and thought the taste was similar to nuts. Seems like people use that term for nearly anything with a Maillard reaction
I hadn't thought about that before, but I agree that I wouldn't personally call it "nutty" but would call it toasty. I think that a lot of people think of nuts because they are relatively flavorless and also toasted by the maillard reaction. I did find an interesting paper about so-called "nutty" flavors in cheese as well called "Characterization of Nutty Flavor in Cheddar Cheese" by Y.K. Avsar
I think there's a similar flavour to say roasted hazelnuts
Pretty sure there's a Ratatouille joke in there.....
@@nolongeramused8135 lol
@@nolongeramused8135 Or an Austin Powers reference
Up in Illinois where I grew up substantial was used quite often to refer to a food or meal that is filling such that you won't need to eat until the next prescribed meal time
It's amazing that you can make something both entertaining and informative enough that I watch entire hours about word definitions. It's high praise. The only other person who could keep my attention while speaking about something that I had no interest in prior to their talking about the subject was the late great Carl Sagan. So, well done.
Haven't watched the pod yet, but back in the days before "umami" gained traction as a descriptor, I always used "savory" in its place. Beef, soup, etc, all savory to me... No one ever seemed to get what I meant though. Thank the food RUclips gods for the rise of umami!
I agree. Umami translates quite literally to savory. I think its a little silly to use a foreign word when we have our own to describe the same thing. I hope it's just a fad that fades.
MSG
@@sabatino1977 It may have something to with how the original language is "hard to describe". Obviously, Early chinese tend to translate only by meaning, but by now people start to realize the concept is hard to translate.
In fact, in Chinese, 1 word (with which either character can be used when in context) used only by Cantonese/HongKongers is 鮮甜. Yet it will be wrong to translate it as "fresh" or "sweet" (or fresh sweet). Savory was traditionally translated from 鹹, which more accurately is "salty". Yet Ginger Beef/Sweet and Sour pork would fall into "savory food" in english. Whether it utilize 鹹菜depends on the region - in some place in China it means savory. In other place it means pickled food. (For fun: look up the translation of Elevator into Chinese.)
@@sabatino1977 It allows for new distinctions to be made and/or new connotations to be conveyed
Nobody I meet knows what I mean if I say umami. Everyone understands savory. Not sure what planet you live on.
I could listen to Adam explain almost anything. He seems very well informed, fair but still passionate. No doubt his journalism background.
My homemade scotch eggs are definitely substantial; half each for myself and my OH is plenty as a main meal. Served whilst still warm with branston or piccalilli and a small side salad. But as for supermarket scotch eggs, don't even waste your time.
I've always used hearty to describe food that sticks with you well until the next meal without the need for snacking. Savory for saltier; soups, meats, broth, etc.
"Anything is hearty if you eat enough of it" - me while binge eating chips and salsa
"They have so much umami in Japan..."
Red bean ice cream is one of the best flavors possible.
Two notes you might find interesting:
1) In Italian a savory dish is called a "salty" dish, hardly surprising since umami/savory is only percieved if there's as much salt as there is glutammate
2) Sardinia has a dessert called Sebada which is I would say just as savory as it is sweet. Calabrian Pignolata is similar in this regard too and they're both fried goods. Sabada is semi-conclusively regarded to be of roman origin, cant tell for pignolata.
Same in Finnish: savoury dishes are called "salty", and there is no separate word for savoury. Therefore my first thought of what's balancing sugar in savoury dishes was of course salt, not acid.
@@ihanba there actually is a word for savory in italian and it's often used as a euphemism for salty ("very savory" instead of "too salty")
Same in Spanish also, I think we know very little about the way our ongues work and several years from now our current explanations will sound pretty wrong.
FWIW in Naples we also use to say “sweet of salt” in respect of a dish that’s been over-salted.
“That’s just the Star Trek talking” could describe the majority of my conversations
Oh, it's the Ragusea pod... What a Monday treat!
Thai person here. Can confirm that many Thai food contains sugar as ingredient, usually palm sugar. And when it comes to table condiments, instead of salt and pepper, we have dried chili, chili in vinegar, fish sauce, and white sugar.
Also, cold drinks they sell at street stalls such as milk tea, black coffee, and pink milk, contains high amounts of sugar.
Regarding hearty; While I can't come up with a food I would describe as hearty that is not nutritious, I can think of many meals that are highly nutritious but I wouldn't qualify as hearty. IMO heartiness is better used to describe meals that are highly satiating--food that sticks with you until the next meal without the need for snacking.
Edit got to his proper definition, I agree with Adam on this one...
I would say hearty is lots of carbs,a good portion of protein and some fat, not sweet and generally hot, basically quick to process stores of calories in an actual meal form factor, I would count fried Chickenand mash potatoes as hearty as a example of non-nutritious hearty meals
How I appreciate this channel, your content and the style in which you deliver it. So much knowledge, and fun facts. Never change!
For non recipe videos, the etymology ones are my favorite. Keep up the amazing work Adam
Adam, I think your lectures on journalism are as fun as your videos, if not more. If I were in the position of attending them, I wouldn't have missed the opportunity. Please continue to teach your journalism secrets and key points as at least, I enjoy them a lot.
Hearty means that you will gain all of your hearts back, plus one or more additional hearts. Hearty durains are one of the best sources of hearty meals. They can be found on the plateau under one of the towers in the rainforest region.
According to the Johnny Harris video the reason we associate glutamic acid as the flavour of protein out of all the amino acids is that it's in breast milk in high concentration so it's the first one we taste
I feel johnny Harris is very entertaining and accurate enough to be well informing but I feel he zeros in on the most captivating piece of data or source he can find
Hey Adam
Suggestions for future videos:
-Angry traditionalist Italians who are always upset about “non authentic” Italian recipes
-Truffle flavoured food
Cheers from San Diego California
I live in Texas and can make the same case for Hispanics getting offended that foods, "not authentic" exists. They are REALLY obnoxious about it here. People will ask for "good Tex Mex" and, after a few places are suggested the pretentious posters dog pile with the war cry, "AuThEnTic!.!.!." Inevitably, the posers quote some elder relative's opinion and/or tradition. As if flavor were not the prerequisite for a recommendation nor did it ever matter.
I found this to be particularly interesting. I went to culinary school (and completed my red seal), and I found that the definitions of taste and substance within the culinary world changes between instructors. This led me to believe that nobody REALLY knows what those definitions are - there are just vague understandings of what things are supposed to be.
I've always thought of 'hearty' to be more related to the substance of a meal, rather than the taste. In my view, Hearty has always been something along the lines of comfort foods, which tend to be rich and filling. so a stew could be delicious, but if it doesn't contain any starches or carbs (like rice, potatoes, or dumplings) it wouldn't be hearty.
Savory alternatively has always been related to taste to me. I feel that savory is what the English referred to 'umami' before we really understood what that was.
I love listening to an hour long to tangent upon tangent in answer to a single question and getting a full education in trivia. Thank you.
wrt "begging the question" @ 26:20
You bring up a good point that both usages make sense, and the signaling role of making the distinction. Personally, I just think the phrase sucks and I act as if it doesn't exist in my vocabulary lol
Both that it would just cause needless confusion or raised pendantic hackles in the casual usage, and that it's not a very clear or apt description the fallacy it's meant to convey. I'll just say "assuming what you're trying to prove" if I mean that, and "invites the question" if I mean that.
25:35 Probably because desserts are treated like luxuries, so they're "decadent", as opposed to blue collar food that's "hearty".
Okay, I'm shocked. You didn't mention that "savory" is actually the name of a herb! Great show, but I learned this recently and am just surprised you didn't mention it. I'm very curious about how much glutamic acid and what other things are in the various herbs that are called "savory".
I didn't know about this! A related etymology episode a la endlessknot would be nice. They probably have different origins, since we used the word as a translation. But maybe they describe the same in the herb!
In a related note, "curry" is also an herb as well as a herb blend, or dish.
@@brettmajeske3525 someone has to send a video question about this. I am sure researching etymologys will be fun for someone like Adam c:
Savory is one of my favourite herbs, taste-wise. My mom used to grow some in our garden and put it into herb quark when we had barbecues. Delicious!
Funny how in multiple other Germanic languages savory is called "bean herb", considering his bean tangent being hearty.
3:27 actually Adam. People who do science on paraplegics and certain other studies have discovered that our brains often determine our emotions from sensory information gathered in our bodies, especially the trunk. So, science has come back to connecting our hearts with our feelings.
During lockdown few pubs that were open required customers to make themselves feel sick if needed forcing down huge portions in a timely manner, it also seemed to bring out the most toxic customers. Then you could leave feeling bad as well as having had almost no beer.
I think I would say that for something to be hearty, nutritionally, it requires what Abby from Abby's Kitchen calls a "Hunger-Crushing Combo," which is protein, fiber, and fat. Carbs can play into it, but the idea is that it will last you a long time - you won't be hungry again in an hour. BTW maybe my family is weird - I did grow up on British comedies on PBS - but we definitely use the word "substantial" in reference to food, and I don't think I've ever heard anyone question what that means. So I don't think it's that uncommon as a phrase in the US.
fibre is almost always found in combination with carbs though; I think you'd have a hard time findig foods that are rich in fat, protein, and fibre, but don't contain starch, unless maybe you add the fibre in an isolated form stripped from the carbs (and other substances) that it naturally occurs together with.
@@nienke7713 there are plenty of vegetables that are high fiber, low carb. I agree, though, that they are frequently found in combination. I'm not saying that foods can't be carby and hearty, I'm just saying that carbs don't factor in to how hearty something is *as much* as protein, fiber, and fat.
Atomic shrimp fans will love the deep dive into “pudding”
Twisted knickers...
Most epic ad transition in Adam Ragusea's history!!!
In Dutch, the word "hartig" (similarly derived from "hart" being the Dutch word for "heart" and the "-ig" suffix to make it an adjective similar to the "-y" suffix in English) just straight up means "savoury"
Here in the UK I've definitely heard of desserts being hearty. It would usually apply to something big and dense. So something like a fruitcake or a Christmas pudding would be a hearty dessert.
As you provided such an interesting background to the phrase "begs the question", fun fact from my field of knowledge, the sensory systems that most flies have would actually be more attracted to the chemicals of vinegar than they would be to honey.
me as a Dutch person wondering the entire episode: wait, there is a difference between hearty and savory? in Dutch, both translate to the same word: hartig (probably same origin as hearty)
Hahah, that's true. Though, I do feel subconsciously (?) two meanings to "hartig". Certainly the distinction between hearty and savory, I do kind of feel there.
Certainly when describing snert as hartig, I mean it very much in a different way than when I describe a bag of chips as such :)
Herzhaft!
It's a very linguistic specific topic for sure, in East Asia where I grew up words like hearty or savory sounds like the polite way of saying "I don't like it".
It's like saying someone having "interesting" personality.
Re: Begging the question. One of my favorite words is "Moot" which, according to its definitions is both, a point worth discussing at some length (think 'sit-moot') AND a point that is so trivial or its conclusion is so foregone as to not be worth discussing.
I love words with two completely opposite meanings. A good example of a recent development is literally meaning literally *and* figuratively.
loved the bit about beans being the perfect food, hearty all on their own. one of many reasons i think people should eat more beans
I love how, if this was the question "what is an onion?", we would know about the whole onion ecosystem, soil conditions, flavour notes, and cultural variations. :)
This pod just went language nerdy, love it even more now!
First season, then heart. This is quickly becoming my favorite linguistic podcast.
I'm not a podcast guy usually. Though "This American Life" is gold. I have resisted long form media mostly from you and others. But this one is awesome. A very hearty hit of info. Kudos.
I’m from the UK. One time I made a stew I described to my family as “hearty”. Everyone tucked in. Hubby already knew what it was as he has had it plenty of times and likes it. Towards the end of the meal, my daughter piped up “mum, that meat had a funny texture, I didn’t like it, what was it”. “Oh, heart, I told you it was a hearty stew”. “Well, I ate it, the flavour was ok, but I didn’t like the texture so I’m opting out on that one in the future”. Fair enough. She tried and didn’t like it. Hubby and I and my son were fine with it.
Used to make stuffed hearts in a slo-cooker years back, that worked cutting all the blood vessels out before hand, stuffing with a breadcrumbs mixed with celery etc albeit any stuffing should work. The long cooking time really tenderised the meat.
@@IMBlakeley it was tender, I used a slow cooker. She just found the texture strange, which I agree, isn’t the same as most muscle flesh.
I would at least try and put in a little bit more of a fight... Like, you can't just go around not liking things cuz there is a slight texture weirdness. Keep eating different foods and get used to various styles, textures, sauces, etc. The full expanse of foods is mind blowing, and unless you REALLY don't like something, you'd want to keep trying it with different things or in different ways, and at least get used to it, so that you can enjoy the company of others over dinner without being awkwardly left out or having to find/do your own thing. (Hosts have it hard enough already for vegetarians and all that)
You may even find, and I think this happens more often then you would immediately think, something you originally don't like much can turn into your favorite thing in a few years.
"that she'll know that it's really, really, really, really me, me!" I love The Sidewinder Sleeps Tonite too :D
I WAS NOT EXPECTING TO HEAR ABOUT REM IN THIS RANDOM ADAM RAGUSEA VIDEO AND I AM VERY PLEASED!! How, Adam, are you so consistently like a twin of my father.
Savory starts at ~ 33:00
Really glad I found the time to take a break from running and jumping and fighting and mating to watch this video.
For me, "hearty" food suggests a reasonable serving size, sauce that is thick and unctuous as against thin and watery, large chunks of meat or vegetables rather than finely minced, and often bold flavours. You know, good old peasant food that fills you up.
Everyone knows the real definition of "hearty" is any food that temporarily gives Link extra yellow hearts on top of his normal health
Another REM lover! Thanks for the reference. Love your videos!
"Talking about food is like dancing about architecture" That is honestly a really good way of putting it
Hearty means that it gives you extra hearts
Candied, maple, and chocolate-covered bacon is delightful.
As a Michigander, I have to say, we (at least my family), use substantial fairly often, and our last roots in the South are from the early 1800s.
That code argument your friend brought up is actually very similar to an attitude that developed during the Renaissance. Particularly in architecture, but not exclusively. A lot of emphasis was placed on standard forms and styles and skillsets in that tone period to identify a skilled individual at the craft. And a lot of guides describing those were written, for once not in Latin, but in the vernacular. Part of the idea was that, by identifying people with these skills as skilled users of that craft, it would be easier to identify them, but it was also very intentionally a way of saying that anyone with those skills was a skilled user of that craft. The Renaissance was a time of great optimism of the power and potential of humanity in general and humans in particular. The Renaissance built the idea that if you could use and prove your skills, that was the most important thing. It didn't matter if your father was or wasn't an architect, if you could prove the skills, you could be an architect, and if you couldn't, you'd better either keep trying, or try something else, because you weren't getting hired if you couldn't prove your ability. There's a reason I'm a lot less interested in the breakdown and removal of codes and jargon, and more interested in the general democratization of knowledge. We should endeavor to make all knowledge as freely available as possible, because we've long since passed the point where it could be reasonably expected for everyone to know everything we collectively know, and 8 hate when I or others are accused of being wilfully ignorant on a subject when the knowledge we don't have is locked behind paywalls, either of university classes or if scientific journals with triple digit subscription costs. 8 never have and never will trust news sources to faithfully present scientific or historical knowledge, not because I think they're intrinsically untrustworthy, but because I will always prefer to read the original sources and struggle through to my own interpretation for why subject I care enough about to actually research. News articles just aren't good enough for anything more than passive interest. For all of their flaws, the royal society picked a very good koto for scientists to strive for, even if it's fullest implications are impractical for wanting but a socialist, nullius in verba, on no one's word.
You go to sources, and I trust your opinion to an extent, though if you would link whatever sources you can and leave reference information for what you can't, that would be highly appreciated. (if you do this and I haven't noticed, I apologize)
Man your podcast is so informative and the tangents you go on are always super interesting.
Regarding the codes, as you put it, and language at large, while it is evolving, we must also agree on meaning to communicate. Your argument suggests that we should be so flexible that we would need to renegotiate a method of communication.
While some people attribute their migraines to MSG, there has been no significant evidence shown to link the two. MSG is unable to cross the blood brain barrier, so consuming it is unlikely to have any effect on the brain. However, if you feel like you're sensitive to it, by all means avoid it
"Adorkable" is my word of the day. It pays to increase your word power!
That MeUndie ad transition was so smooth it made me slip on the floor and break my neck. Expect a subpoena in the coming weeks, I demand personal injury compensation!
I'm enjoying the digressions as much or more than the main topic. Thanks for this!
When I first heard about umami, my thought was “ah, that is what I’ve been calling savory all this time”. Hearty has always been something that not only fills you up and gives you energy, it is food you can run on for a long time. Example of not hearty, bad stereotyping, after eating Chinese food you are hungry again in half an hour. That claim was blamed on msg btw.
I’m 26m in, a new subscriber - you’re spiting straight facts; and as I’ve grappled with this same rabbit hole of thinking, I feel like the word “zesty” needs to be also included in this same discussion 😂 utter nonsense
“Liberate the Glutamate” sounds like a great album title lol
Its gotten to the point where Ive watched your channel for enough years I forgot what the oil chicken pointing finger means lol Had this thought rewatching some past videos. Great cooking tips. And I like how you get into the science of stuff.
Vinegar leg is on the right
Vinegar leg is on the right
Vinegar leg is on the right
A thought I kept having during the podcast is that when I think of 'hearty' foods I think of one's that cook for a long time. There are ways around that of course, like adding tomato paste to a sauce to make it seem like it has cooked for hours. But when I think of a 'hearty' stew or chilli I think of something that you start in the morning and eat in the evening with a mix of macros as Adam said.
That's almost certainly a bias I have from growing up in Australia and the foods that were available.
Hey Adam, I came to understand savory to mean that it had a strong herbal component ie thyme, rosemary, etc. My counter examples to your definition would be savory biscuits (american biscuits, not british) which don't strike me as umami at all. And then something like teriyaki beef which I don't think of as savory at all, but definitely have umami. Just curious to hear/read your thoughts.
That Scotch Egg sounds like a dream 😍I had no idea I'd be getting a physics class with this podcast 🤪Love it!
Babish has proven that making scotch eggs is a huge pain in the ass.
I had to make scotch eggs for a culture day project in 6th grade. Cue my mom and I up at 5:30am failing and then succeeding spectacularly at the task... only to be ignored by the pallets of 12 year old kids
@@Hyperbolic_G That's weird. It's fried sausage and eggs. Most 12-year-olds I know would be all over that shit.
Wow what a change in lighting! I thought it was a different room at first!
Hey now... Candied bacon is one of my favorite recipes from my mother-in-law... Candied bacon with maple syrup is The Bomb!
Begging the question - THANK YOU!! From someone who jisy loves reading philosophy.
In my mind, hearty means primarily filling in a comforting way. This largely correlates with more traditional home cooked meals, or at least somewhat rustic food from my childhood/family.
It's almost as if the requirement is that it's not fancy, it is filling but not bloating, and almost triggers nostalgia, whether you've eaten it before or not (if not nostalgia, a feeling of ease).
I would consider many southern dishes to be hearty, such as fried chicken with mash (gravy on the mash) and maybe some sort of greens, even greens fried with bacon and black pepper.
A stew or soup is a good target for being hearty, and I think the requirement in a soup or stew is that satisfaction that fats/protein or both can impart.
I was vegan for a few years, and that satisfaction was hard to come by in the begining (I didn't want to rely on fake meat products). I ended up finding that satisfaction was related heavily to fats when I started using chickpeas (garbanzo) in a curry. It left me feeling full and satisfied. I would certainly consider it hearty.
"Hearty" desserts = "Decadent desserts"
lmao, every time you talk about some intimate topic I can't help but laugh a little 18:20
First off, great podcast. Second, that Meundies ad transition. LMFAO!
To me, savory always was a distinct meaning. It's hard for me to describe it other than just the word "savory". Like something that has some spice or bite to it, not spicy necessarily. And usually the opposite of sweetness.
Best example I have is, most pizza places i've tried use sauce thats kind of sweet. Where I prefer more of a savory sauce for my pizza, that has a little spice to it.
I was born and raised in central Iowa in the 1950s, and my friend was born and raised in Wisconsin in the 1960s. Both of us are familiar with the term "substantial" in the context of a meal, basically meaning hearty. And my father-in-law was born and raised in New York City in the 1920s, and he is likewise familiar. I think it's a common food descriptor in American English.
I clicked cause I like your face. Then I saw it be a podcast, now I'm writing this in tears 😅
Worth noting that glutamate is critical in amino acid biosynthesis. Many of the amino acids that we synthesise in our bodies(non essential amino acids, eg Alanine) involve glutamate in an early step. Glutamate can be synthesised itself but it may be more efficient to just eat rich sources rather than use up substrates from the Krebs cycle that are vital for many other functions.
There's a nice sponge cake thing, I think it might be Italian, it contains one hell of an unexpected surprise, it's got bits of sausage in it, the salami sort of really processed sausage.
Adam, you forgot another synonym of hearty, that is SATISFTYING! The feeling of satiation (to me) is the defining feature of hearty meals. That's why cakes aren't hearty while beans are. Cake can't give you satiation, only fullness, while small amount of thick, stew-like chilis can.
Even research shows that satiation is another, separate feeling that's distinct from actual fullness of stomach. It may be related, but different.
PS: An example of (relatively) nutrient-poor meal that's "hearty" is porridges. Even though gram-per-gram, less dense than normal rice, porridge is more "hearty" than rice.
That LMNT sounds good. After burning off fat I hate that sport drinks add sugar when all I wanted is the electrolytes and hydration (and a shower). - Thanks Adam :)
I've always associated hearty to mean "having permanence" in feeling. It's the quality of being able to settle and stay around. Flavors that have tempered into an oil are hearty flavors. Before they were cooked, they were more volatile, effervescent.
So acidic, floral, herbaceous would be the opposite of hearty to me. The fatty, savory, solid, warm combination is associated with heartiness. Again, they have a slight connotation of volatile vs permanent.
There's place in town that sells a fairly seasoned pork soup noodles which we like, I order it with everything except the brains, I know from discussion with my mum that she fed me coddled sheep brains as a baby but somehow I cannot bring myself to eat now, Mrs B normally skips the heart too but will eat chicken feet which I always give a miss having tried.
I worked a few times in Mumbai at various times, on my last trip I went out for a few beers with my colleagues and the cultural difference where with pretty much every beer we also bought a round of snacks, think various Indian fried snacks, the number of calories on top of the beer must have been enormous. Towards the end of the evening my colleagues were like 'Shall we go get dinner now?' I had to decline so stuffed.
I live in Oregon and the OLCC requires “substantial food” to be served anywhere alcohol is served also
Some of my own scattered thoughts on what constitutes a “hearty” meal. A hearty meal is somewhat wet, served significantly warmer than body temperature, and mellow in taste. Moisture is important as it both adds bulk and holds a lot of heat. It’s -not- rarely a broth, it’s rarely a dry roast. It is definitely winter food, something you eat for the warmth you feel as it passes through your chest (coincidentally* as it passes by your heart). Some other commentators have referred to the “stick-to-your-ribs” feeling which I think is much the same thing, a key part of heartiness is a pleasant and satisfying physical sensation in your core
*I think not
I always thought hearty comes describing hot stew and soups that are cooked at old fashioned hearth, as opposed to roasted food that were roasted over open fire or cooked over small fires like tea. But then it became word for stew and soups cooked in modern way.
"Brains are very much like egg yolk."
Oh man, glad I JUST finished eating all the yolk off my plate of eggs.
The MeUndies ad. Damn. I just bought 10 for my brother, as a gift. I got a pack of 10 about 2 years ago, and none have broken so far, it's the only underwear I wear now, I threw out the rest, it's just si much better.
I remember the Pyrex-blurring episode, and I recall the multitude of comments about it being much more of the "lmao" variety than the "omfg" variety. I don't think it was commented on because it was infuriating, but simply that blurring the label only drew more attention to it. A classic case of making something more noticeable by trying to conceal it.
Its like telling someone "Whatever you do don't imagine a purple elephant riding a unicycle!"
Obviously thats the first thing they will think of now.
@@jasonreed7522 Don't notice your breathing. Your breathing is just perfectly fine right now.
I also saw the episode and my eyes immediately noticed this weird blurred out text, as it was right in the shot all over the place. It is a cooking channel. I scroll to the comments and literally everyone was commenting on this annoying or odd blurring, when we could all tell it said Pyrex and all it did was make us more aware of it.
47:10 chocolate covered bacon I had as a kid once and it was pretty good I would recommend 🍫 🥓
never had candied bacon though, and bacon ice cream sounds weird
'Beans are the perfect food' 100% agree.
I grew up in the South and heard food described as "substantial" or "hearty." Hearty food is satiating, satisfying, and will keep you from being hungry shortly thereafter, even if you are doing strenuous farmwork or other physical exertion.
I always figured that savoury foods were a combination of mostly fat, decent salt levels, and some proteins. I guess that was just my personal perception. But I always find any bite of steak to be flat and boring without a mouthful of the attached fat (juicy, mouth melting fat - not gristle), which then makes it an explosion of savouryness. What am I experiencing, there? Is that savouryness?
Furthermore, I would argue that a hearty food requires a certain ruggedness. A stew is hearty, as is a plate of bread, fish, and well roasted vegetables. A burger from McDonald's though? Well, it's high in savouryness (msg), carbs (ketchup, buns, and pickles), protein (beef), and fats (beef fat and added grease). It's got everything, and with a few of em it's just as filling as a good stew! Yet it's decidely not a hearty thing. It's corperate; manufactured and unnatural.
A hearty meal is a food that gives you heart, but is also *made* with heart. It's a food made by people over a fire, or by a loved one over a stovetop. It takes *effort* to chop it all up, simmer it down, etc. Or even hunt and farm the ingredients in days old. A hearty meal is as a custom, whittled knife handle; obviously handcrafted.
Now, of course there are cases where this can be replicated on an industrial scale. However, to sell something that is beleivably hearty it needs to resemble something hand crated and rugged. Chilly is an example of this, I think.
I will now attempt to put MSG on some home made kale chips or roasted broccolini! Sounds like a recipe for healthy doritos to me :D
I would react similarly if given bacon ice-cream.
I recommend everyone try freezing bananas and blending them for all future ice-cream needs, it’s better.