Molasses
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Daniel teaches McKyler about sugar byproducts.
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Transcript
Welcome back.
Speaker A:I am Daniel, your host for tonight on Doing learning with Mikhailar here and Mikhailar, I know we've gone over a couple things here and there, learned a few things here and there.
Speaker B:That's what we're doing.
Speaker A:I feel like that's what we're doing.
Speaker B:I feel like I've done some learning.
Speaker A:Some more.
Speaker A:Yeah, definitely.
Speaker A:And, you know, this week for my topic, I just kind of.
Speaker A:I'm not going to say struggled, but it was just kind of struggled to pick one.
Speaker B:Okay.
Speaker A:And I was just like, you know what?
Speaker A:I need to stop.
Speaker A:Go.
Speaker A:Just dump everything that's in my head.
Speaker B:Out of the head, into the heart.
Speaker A:Yeah, just pick one.
Speaker A:Just pick one.
Speaker A:And I'm like.
Speaker A:And I picked one that I had in my list.
Speaker A:And I was like, oh, crap.
Speaker A:How am I supposed to talk about this?
Speaker B:Wait, did you, like, literally trip, pull it out of action?
Speaker A:No.
Speaker B:You kept doing the action like you did.
Speaker A:I did.
Speaker A:No, I was just like.
Speaker A:So I just kind of.
Speaker B:How did you just act like.
Speaker B:How did you accidentally pick it and then go, oh, darn.
Speaker A:Because, you know, the power of AI nowadays, you know, I was just like, here's my options.
Speaker A:Give me one.
Speaker B:Okay.
Speaker B:You had.
Speaker B:Okay.
Speaker A:Yeah.
Speaker B:Okay.
Speaker B:And they gave on what criteria?
Speaker B:Just random.
Speaker A:Just random.
Speaker B:Just pick me one.
Speaker A:Just pick me one of the following.
Speaker B:All right, so this one is curated.
Speaker A:Yeah.
Speaker B:By which.
Speaker B:Which one did you.
Speaker B:What do you.
Speaker B:Would you go with?
Speaker A:Which.
Speaker B:Which AI tool?
Speaker A:The chat.
Speaker B:ChatGPT.
Speaker A:Yeah, this one.
Speaker B:Professionally curated.
Speaker A:But then I saw it, I was like, crap, I should have just gone with what I really originally wanted to go with.
Speaker A:But you know what?
Speaker A:I started researching and, like, looking into it.
Speaker A:I'm like, actually, this is a very.
Speaker A:It's interesting.
Speaker B:Snip, snap.
Speaker B:Snip, snap.
Speaker A:Yeah.
Speaker A:I'm just like, let's just.
Speaker A:Who cares?
Speaker A:Let's go for it.
Speaker A:And here it is.
Speaker B:Wait, so this one is not brought to you by Chat GPT.
Speaker A:No, no.
Speaker B:This is brought to you by the heart and soul of Danielito.
Speaker A:Yeah.
Speaker A:No, yeah, yeah.
Speaker A:As soon as I got the topic, I was like, you know, I'm going to go first.
Speaker B:You knew.
Speaker B:It's like flipping a coin.
Speaker A:Yep.
Speaker B:It's it.
Speaker B:You know, you.
Speaker B:You say heads this, tails this.
Speaker B:You flip it.
Speaker B:Get your own reaction.
Speaker B:It should tell you what's going on.
Speaker B:I think that's what you did.
Speaker B:Okay.
Speaker A:Yeah.
Speaker B:Okay.
Speaker B:Okay.
Speaker B:So that sounds like a long week.
Speaker A:Yeah.
Speaker A:You have no idea.
Speaker B:Long.
Speaker B:Yesterday.
Speaker A:What I decided to.
Speaker A:What I landed on is molasses.
Speaker B:Okay.
Speaker B:That's Great.
Speaker B:Because I don't know what it is.
Speaker A:Dude.
Speaker A:Neither did I.
Speaker A:I was just, like.
Speaker A:The only thing that I really knew about molasses was.
Speaker A:Was like, the.
Speaker A:The office code.
Speaker A:It's like.
Speaker A:No, you got a.
Speaker A:More of the silent draw.
Speaker A:You can.
Speaker A:You need to be more like.
Speaker A:Like, Malaya spilling out of your savannah.
Speaker A:Yeah.
Speaker A:That's the only.
Speaker B:That's all you know about molasses.
Speaker B:I was like, okay, you've eaten it, though.
Speaker A:But see, I didn't know.
Speaker B:I.
Speaker B:I mean, in the.
Speaker B:Just sugar.
Speaker A:Yes.
Speaker B:Okay.
Speaker A:I mean, it's a.
Speaker A:It's in a lot of things.
Speaker A:Right.
Speaker A:And it's.
Speaker A:It's a.
Speaker A:And a lot of places, and it's done.
Speaker A:It's done a lot.
Speaker A:Molasses has had a journey.
Speaker B:Molasses is the unsung hero of our society.
Speaker B:Is that a step too far?
Speaker A:Dude, I think you hit it right on the nose.
Speaker B:No, really.
Speaker A:I'm not even joking.
Speaker B:I would say.
Speaker B:I knew a chili recipe at one point that had molasses in it, and, man, I made the chili.
Speaker B:So I.
Speaker B:That's kind of where.
Speaker B:That's where I'd put molasses in terms of, like, utility.
Speaker A:Right.
Speaker B:So I'm ready to just do some learning and open my eyes a little bit more about the power of molasses.
Speaker A:The power of molasses.
Speaker A:And for those who still have not grasped or know what it's molasses.
Speaker A:It's just a thick, dark syrup.
Speaker A:It's a byproduct of sugar.
Speaker B:It's not even sugar.
Speaker B:It's a byproduct.
Speaker A:No, it's a byproduct of sugar.
Speaker A:Typically made from sugar cane or sugar beets.
Speaker B:Okay.
Speaker B:So you start with the source.
Speaker B:Is some part of that process you get, like, table sugar.
Speaker A:Yeah.
Speaker A:It forms when the.
Speaker A:The sugar.
Speaker A:The juice, like, the.
Speaker A:Is boiled.
Speaker B:Okay.
Speaker B:So you get.
Speaker A:And then it's crystallized.
Speaker B:Oh, and then it's distilled.
Speaker A:Yeah.
Speaker A:So it's.
Speaker A:It's what.
Speaker A:Whatever is left behind that is molasses.
Speaker B:Molasses.
Speaker A:And there's.
Speaker A:There's different types of molasses.
Speaker A:It depends on how many boils it goes through.
Speaker B:I've only ever had the one with the grandma on the front with the.
Speaker B:Or cabin.
Speaker A:I don't know.
Speaker B:There's probably one.
Speaker B:There's always one at the back of the cupboard.
Speaker A:Yeah.
Speaker B:And I'm like, I remember growing up as a kid, and I do it now.
Speaker B:I do it now, too.
Speaker B:Is like, there's always molasses in there.
Speaker B:You never use it don't know what it is.
Speaker B:It's always goopy on the top.
Speaker A:Yeah.
Speaker B:Because you can't ever.
Speaker B:If it gets on something, it's there forever.
Speaker A:But.
Speaker A:Yeah, there's three main ones, right?
Speaker A:Three.
Speaker A:Okay, so the first one is light molasses.
Speaker A:It's the very first boil, and it's the mildest and sweetest of the whole variety.
Speaker B:Okay.
Speaker A:So the more it gets boiled, like the second boil, it's the dark molasses.
Speaker A:It's a little thicker, less sweet.
Speaker A:And then there's the blackstrap molasses.
Speaker A:It's gone through a third boil, and it's the most concentrated and the least sweet.
Speaker A:I don't know what.
Speaker A:Why you would want to make it less sweet or like, what.
Speaker A:You know, it has more of a bitter taste, but it does.
Speaker A:The.
Speaker A:The blackstrap molasses does contain the highest amount of minerals, like iron, calcium, magnesium, and potassium.
Speaker B:Wait, how does that.
Speaker B:More.
Speaker A:I.
Speaker A:I don't know.
Speaker B:Where did they come from if they're not there in the first place?
Speaker B:Maybe they're just waiting for their potential to be boiled out.
Speaker A:Yeah.
Speaker B:Okay.
Speaker A:Yeah, exactly.
Speaker A:So.
Speaker B:So, yeah, that's very scientific.
Speaker A:That's exactly how science works.
Speaker A:Yeah.
Speaker A:It's like.
Speaker A:I don't know, but, you know.
Speaker B:Okay.
Speaker B:High in minerals.
Speaker A:Yeah.
Speaker B:You said bitter.
Speaker A:They.
Speaker A:They.
Speaker A:The more you boil it, the bitter.
Speaker B:More bitter.
Speaker A:More bitter.
Speaker B:It gets kind of a.
Speaker B:Okay.
Speaker B:Like a teeter totter kind of.
Speaker A:Exactly.
Speaker A:But I mean, like, it is, like, the nutritional value of molasses.
Speaker A:It's like.
Speaker A:It's kind of crazy.
Speaker A:It's high in iron, good source of calcium, potassium, and contains antioxidants.
Speaker A:So molasses is actually.
Speaker B:Molasses is where it's at.
Speaker A:Yeah, it's as.
Speaker A:As.
Speaker B:And it can be sweet.
Speaker B:Are you still talking blackstrap?
Speaker A:No, no, no.
Speaker A:All in general.
Speaker B:Have more minerals.
Speaker A:Exactly.
Speaker A:It's the better sweetener than most.
Speaker A:Like, our most common sweeteners.
Speaker A:Like, molasses.
Speaker A:It, like, even at, like, first boil, that's better for you as a sweetener.
Speaker A:And it has a lot of minerals.
Speaker A:Like, it has good benefits for you, which is crazy for me to think about.
Speaker A:We use it in food and baking.
Speaker A:We use it all the time.
Speaker A:Alcohol production.
Speaker A:That's a big one.
Speaker B:What type of alcohol is produced with molasses?
Speaker A:Rum and some whiskeys.
Speaker A:Yeah.
Speaker B:Rum does need sugar or a sweet sweetener.
Speaker A:Yeah.
Speaker A:It's very big in animal feed.
Speaker B:Okay.
Speaker B:Probably for the nutrients more than anything.
Speaker A:Yeah.
Speaker B:It's like concentrated syrup nutrients.
Speaker A:Yes.
Speaker A:It has a bunch of Industrial uses.
Speaker A:It's used in biofuel, fertilizers, and even some adhesives.
Speaker B:Okay.
Speaker B:That I understand.
Speaker A:Yeah, right, the adhesives.
Speaker B:Yeah.
Speaker A:And some people.
Speaker A:There's some folk medicine tied to it, like, historically has been used as a remedy for iron deficiency and some digestion issues.
Speaker B:Okay.
Speaker B:I.
Speaker B:Yeah.
Speaker B:I mean, it has iron in it.
Speaker A:Yeah.
Speaker B:And has antioxidants.
Speaker B:So, yes, it is a remedy for those things.
Speaker A:So I'm like.
Speaker B:That checks out.
Speaker A:Like, I'm like, okay, molasses.
Speaker A:I catch you.
Speaker A:Like, it's this thing that.
Speaker A:I know the name.
Speaker A:Right.
Speaker A:And it's like, I've always seen it, like you said, back in the cupboard or whatever.
Speaker B:Yeah.
Speaker B:I feel like I bought it, like, one time because a recipe called for it.
Speaker A:Yeah.
Speaker B:Huh.
Speaker B:Okay.
Speaker B:Okay.
Speaker B:Okay.
Speaker B:I feel like we should do a taste test of different.
Speaker B:The different stages, because I can't.
Speaker B:I gotta imagine.
Speaker B:I'm gonna go with the one I most medium suspect and that the second boil is kind of the one that you see in the stores.
Speaker B:Or do you think it's the first one?
Speaker B:I would say it's one or two.
Speaker B:I wouldn't say Blackstrap is in.
Speaker A:No, I would say blackstrap is definitely like something you seek out, not something that's there in the store.
Speaker A:I mean, I don't even know where I would even go.
Speaker B:It sounds like I'm trying to, like, buy something I shouldn't, like, searching the Internet for.
Speaker B:Where can I buy Blackstrap?
Speaker B:Like, sounds like I should not do this.
Speaker B:I'm gonna do it.
Speaker A:Yeah, go for it.
Speaker A:Tell me with your little eyes.
Speaker B:I'm going straight to.
Speaker B:What was it called?
Speaker A:The blackstrap Molasses.
Speaker A:Molasses, two S's.
Speaker B:Oh, you can get unsulfured kind too.
Speaker A:Oh, yeah.
Speaker A:Sulfur versus unsulfured.
Speaker A:That's right.
Speaker B:What does that do?
Speaker A:Sulfur molasses is treated with sulfur dioxide as a perspective preservative, while unsurfed, is more natural and has a cleaner taste.
Speaker B:Oh, okay.
Speaker B:Yep.
Speaker B:That's why it's coming with the organic ones too.
Speaker A:Yep.
Speaker A:Yep.
Speaker B:32 ounces.
Speaker B:$43.
Speaker A:32 ounces of the black strap or just in.
Speaker B:Well, that's organic molasses.
Speaker B:Fair trade, non gmo, gluten free.
Speaker B:I don't know.
Speaker B:There's so many words, I'm guessing it's.
Speaker B:Okay.
Speaker B:Here we go.
Speaker B:Ah, this is more like it.
Speaker B:A jug.
Speaker B:128 fluid ounces.
Speaker B:$19.
Speaker A:There you go.
Speaker A:There you go.
Speaker B:We could get it by tomorrow.
Speaker A:I want it by tonight, I want it, like, mid.
Speaker A:Mid episode.
Speaker A:We just get a big spoonful.
Speaker B:It can happen.
Speaker B:Okay.
Speaker B:Black shrimp molasses.
Speaker B:It's pretty cheap.
Speaker B:It probably tastes awful.
Speaker B:It probably is not good.
Speaker A:Do you think the black strap is more affordable than the first boil one?
Speaker B:You know, that's a good point.
Speaker B:Does that one have a special name?
Speaker A:Not that I saw.
Speaker B:I'm gonna type in first.
Speaker A:First light molasses.
Speaker A:Light molasses.
Speaker A:Yeah.
Speaker B:Okay, that sounds good.
Speaker B:Light molasses.
Speaker B:Like.
Speaker B:Oh, grandma.
Speaker B:It was a grandma.
Speaker B:Oh, I knew it was a grandma the whole time.
Speaker A:There you go.
Speaker B:Vibes were right.
Speaker B:Okay, that's 12 ounces.
Speaker B:Three and a half dollars.
Speaker A:If you extrapolate that to what it.
Speaker A:What was the other one?
Speaker B:One.
Speaker B:28 and $19.
Speaker A:That's pretty cheap, even for the light.
Speaker A:Oh, like, if you extrapolate that.
Speaker A:128.
Speaker A:You said the other one.
Speaker B:You have to multiply it more than six times to get there.
Speaker B:Yeah, the.
Speaker B:The blackstrap is, in that case, way cheaper.
Speaker A:Yes.
Speaker B:Wait, what's sorghum?
Speaker A:I don't know.
Speaker B:That's not malato.
Speaker B:Oh, my gosh.
Speaker B:It's sorghum.
Speaker B:Molasses.
Speaker A:Is it on the same vein?
Speaker B:It says sorghum.
Speaker B:Molasses.
Speaker B:Sorghum.
Speaker A:Hmm.
Speaker B:So wait, I'm guessing you did not prepare yourself for.
Speaker B:You didn't do enough sorghum research.
Speaker A:No, I did.
Speaker B:To the table.
Speaker B:I did not satiate my curiosity.
Speaker A:Okay, enlighten me.
Speaker A:Sorghum.
Speaker B:I don't know.
Speaker B:It just was the thing.
Speaker B:I was just chomping around.
Speaker B:You were just shopping around on the taste test list.
Speaker B:We can tell the difference.
Speaker A:We'll do that.
Speaker B:Yeah, we'll do that as, like, an extra thing or something.
Speaker A:Yeah, we're just.
Speaker B:All the molasses.
Speaker A:In the Patreon.
Speaker A:Guys, we're doing.
Speaker B:We're gonna do a taste test.
Speaker A:Yeah.
Speaker A:So if you guys want to join in and see our reactions for taste testing.
Speaker A:Molasses, I guess.
Speaker B:So let's put it together.
Speaker A:Yeah, we'll put it together and we'll.
Speaker B:We're just gonna eat it straight off a splash?
Speaker A:Boon, probably.
Speaker A:I think that's the best way to test it out.
Speaker B:I don't have any better ideas yet, so.
Speaker B:Okay.
Speaker B:So.
Speaker B:Okay.
Speaker B:Folk medicine.
Speaker A:Yeah.
Speaker A:Just a lot of good uses.
Speaker A:Some fun facts that I came across.
Speaker A:Molasses slows down the freezing of ice cream.
Speaker A:Like, it slows down, so making it a useful ingredient for frozen desserts.
Speaker B:Oh, so that's interesting.
Speaker A:I'm just like.
Speaker A:Wait, what?
Speaker B:Oh, yeah.
Speaker B:That's got me, like, cooking up some scheming.
Speaker B:I'm scheming some ideas.
Speaker A:Right.
Speaker B:Does it mean it will freeze less hard, too, I wonder.
Speaker B:Or just slower?
Speaker A:I don't know.
Speaker B:Because I need that, though.
Speaker B:Because I'll put something in the freezer, I'll forget about it for days.
Speaker B:Yeah, like, oh, no, it's too late now.
Speaker A:Exactly.
Speaker B:It's way too frozen.
Speaker B:I did that the other day with some yogurt bites.
Speaker B:They're supposed to be in there for, like, 10 minutes.
Speaker B:I left them for, like, several days, and it just.
Speaker B:They were not good.
Speaker A:I mean, it's something you definitely could try.
Speaker A:Maybe put some molasses in there.
Speaker A:Maybe it'll start freezing, slow down the freezing.
Speaker A:Which.
Speaker A:Okay.
Speaker A:We use it in food to do, like, to slow down the freezing of my, you know, stuff.
Speaker A:Yet it can be used to remove metal.
Speaker B:What?
Speaker A:I mean, rust from metal when diluted in water.
Speaker B:That's hardcore.
Speaker B:That's cool.
Speaker A:Yeah.
Speaker A:So you can just get, like.
Speaker A:If you have some rust, get some molasses, dilute it with water, and it can remove some rust, huh?
Speaker A:Yeah.
Speaker B:I want to try it.
Speaker B:I don't have any rust.
Speaker A:Maybe.
Speaker A:Just.
Speaker B:Which is good.
Speaker A:No, that's.
Speaker B:I'll take that.
Speaker B:It's like.
Speaker B:That just makes me think of, like.
Speaker B:Like pouring a bottle of Coke on battery acid.
Speaker A:Yeah.
Speaker A:Yeah.
Speaker B:Like.
Speaker A:Yep.
Speaker B:You got to fix your car.
Speaker B:Just go in the kitchen.
Speaker A:Yeah, that's so true.
Speaker A:There's got to be something in there.
Speaker B:That'S really interesting.
Speaker A:Yeah.
Speaker A:Baking ingredients really help with.
Speaker B:I want to try it now.
Speaker A:Yeah, we can definitely oxidize something really quickly.
Speaker A:Right?
Speaker B:Like, I don't know.
Speaker B:Yeah, probably you could.
Speaker B:I would have to start with something that could ox.
Speaker B:I don't know.
Speaker B:I probably have something.
Speaker A:I pro.
Speaker B:Something.
Speaker B:Yeah, something.
Speaker A:But.
Speaker A:But going back to, like.
Speaker A:Like ice cream or cold things.
Speaker A:Yes.
Speaker A:There is a common saying, apparently.
Speaker A:I've never heard of it.
Speaker B:Yeah.
Speaker B:How common?
Speaker B:If you're about to enlighten me for.
Speaker A:The first time, you write slow as molasses in January.
Speaker A:Have you ever heard that?
Speaker B:I've heard.
Speaker B:I've never heard the whole thing, so that's interesting.
Speaker B:Slow as molasses.
Speaker A:Sure.
Speaker A:Slow as molasses.
Speaker B:Because you can't try to pour it out of the jar.
Speaker A:Right.
Speaker B:In a timely fashion in January.
Speaker A:Yeah.
Speaker B:But it prevents things from freezing because.
Speaker A:Yeah, it's a common saying because molasses thickens in the cold weather, but it also, like, slows down freezing and stuff.
Speaker B:Weird.
Speaker A:So it's like.
Speaker A:It's yeah, it's crazy.
Speaker A:It's like the.
Speaker A:All these different properties for molasses is just kind of like.
Speaker B:It's just like.
Speaker B:It takes over.
Speaker B:It's like.
Speaker B:No, no, no.
Speaker B:We're going to do this on my time, right?
Speaker B:Like, I'm gonna slow down a little bit, too, but you're coming with me, baby.
Speaker A:Like, which.
Speaker A:Which kind of.
Speaker A:Kind of very easily leads me to, like, one of the crazy stories of molasses.
Speaker A:I think this is the.
Speaker B:I am in for a crazy molasses story.
Speaker B:Okay.
Speaker A:This is the.
Speaker A:The first thing that brought me into molasses.
Speaker A:Right.
Speaker A:This is the first story.
Speaker B:Like, I thought maybe you had, like, a dessert.
Speaker A:No, no, there's a.
Speaker A:There's a lot of things, but this is.
Speaker A:You've, like, you said you've heard the quote.
Speaker A:Slow as molasses.
Speaker A: f the great molasses flood of: Speaker B:Oh, my gosh.
Speaker B:I don't think so.
Speaker B:A flood.
Speaker A:A flood.
Speaker B:Enlighten me.
Speaker B:Enlighten me, because my brain's going too many places.
Speaker B:Guide me, dude.
Speaker A:It blows my mind.
Speaker A:Because, like, yes.
Speaker A:Slow as my.
Speaker B:Just move out of the way.
Speaker A:Exactly.
Speaker B:Like, I have time.
Speaker A:Get out.
Speaker B:No.
Speaker B:Well, that's too bad.
Speaker A:It is finished.
Speaker B:Put my socks on.
Speaker A:Yeah, exactly.
Speaker A:It is one of the weirdest and wildest U.S.
Speaker A:histories.
Speaker A:Like, it happened.
Speaker B:It's going to be in the Midwest.
Speaker A:No, it happened in Boston.
Speaker B:East Coast.
Speaker B:Okay.
Speaker A:East coast.
Speaker B:Okay.
Speaker A: ,: Speaker A:Molasses.
Speaker B:In January.
Speaker A:Exactly.
Speaker B:Oh, my gosh.
Speaker A:Dude.
Speaker B:Okay.
Speaker A:A tank that housed this molasses, it burst and it really.
Speaker B:Okay.
Speaker A:It released over 2 million gallons of molasses on the streets.
Speaker B:Okay, hang on, hang on, hang on.
Speaker B:Pause, pause moment right here.
Speaker B:We gotta put that in terms of Olympic swimming pools.
Speaker A:Okay, let's go.
Speaker B:Because I don't think I've ever seen an Olympic swimming pool.
Speaker B:But everything is an Olympic swimming pool size.
Speaker B:I've seen it.
Speaker B:Yeah.
Speaker A:For whatever reason, like, oh, that's like 17 Olympic swimming pools.
Speaker B:Yes.
Speaker B:I've never understood that.
Speaker B:I was like, I don't know how big an Olympics, but we're going to do it too.
Speaker B:So we're part of the problem.
Speaker B:How many Olympic.
Speaker B:How many gallons was it?
Speaker A:Two million.
Speaker B:Two million gallons.
Speaker B:Let's learn.
Speaker B:How many?
Speaker B:Would you guess?
Speaker A:32.
Speaker A:Random number.
Speaker B:You're gonna be really disappointed.
Speaker B:It's three.
Speaker A:Are you serious?
Speaker B:Three Olympic swimming pools, which is a lot because they're.
Speaker B:Okay.
Speaker A:How many lanes are Olympic swimming pool?
Speaker A:12.
Speaker B:Yeah, we got to look up the dimensions.
Speaker B:What are we Again, it's not a useful unit of measure because I don't know how big it is.
Speaker B:Swimming, pooled.
Speaker B:All right, here we go.
Speaker B:Do you want it in metric?
Speaker B:No.
Speaker B:Nobody knows how to speak metric.
Speaker A:I mean, some of us do, you know.
Speaker B:All right, translate this for the audience here.
Speaker B:50 meters in length.
Speaker A:Okay.
Speaker B:Which makes sense.
Speaker A:Yeah.
Speaker B:Because 50 meter is like.
Speaker A:That's down the lane.
Speaker B:Yeah.
Speaker A:Okay, 50.
Speaker B:The width is 25 meters.
Speaker A:Okay.
Speaker B:50 meters is 164ft.
Speaker A:Okay, what's the depth?
Speaker B:82.
Speaker A:50, 20.
Speaker B:Typically, it's at least 2 meters, 6.6ft.
Speaker B:But typically.
Speaker B:And when I watch it on TV, they always got the camera at the bottom, which.
Speaker B:You know what I mean?
Speaker A:That's a.
Speaker B:But the three meters.
Speaker B:Oh, three.
Speaker B:For official competition bulls.
Speaker B:10ft.
Speaker B:That does not seem deep enough to.
Speaker A:Be 2 million gallons.
Speaker B:Well, I know, just like when they do the.
Speaker B:You know, when they jump in and they're.
Speaker B:They're.
Speaker A:Oh, you're right.
Speaker B:You know what I mean?
Speaker B:And then do the turn.
Speaker B:Yeah.
Speaker B:Doesn't it feel like.
Speaker B:No, it feels like they're like.
Speaker A:No, that divers, man.
Speaker B:I always felt like they're like otters in there.
Speaker A:No, that makes sense, because if you just think of a normal.
Speaker A:Normal pool, like, if you're diving off the diving board, it's only 12ft.
Speaker A:Right.
Speaker B:And my high school pool, I think it was 12ft.
Speaker A:Yeah.
Speaker B:Home Depot skeleton.
Speaker B:It's 10ft.
Speaker A:Yeah, that makes sense.
Speaker B:Okay, when.
Speaker A:When you look at it, that person.
Speaker B:Okay, so you've got.
Speaker B:Okay, so how many.
Speaker B:How big is that in terms of Home depot skeletons?
Speaker B:It's 1 tall.
Speaker B:1 tall by 16 long by 8 wide.
Speaker B:That's a.
Speaker B:That's pretty big.
Speaker B:That's pretty big.
Speaker A:Yeah, it's.
Speaker A:It's a Home Depot skeleton.
Speaker A:That got us there.
Speaker A:That got us there.
Speaker A:Taking it back just a little bit.
Speaker A:The tank burst because it was.
Speaker B:Oh, yeah.
Speaker B:I was gonna ask.
Speaker B:How the heck does that happen?
Speaker A:It was quickly produced and not.
Speaker A:Oh, and produce.
Speaker A:Like, it's such a quick fashion that it was just, like, not capable of holding the fluctuating temperatures of the molasses.
Speaker A:So the metal.
Speaker B:Oh, the tank was manufactured too fast.
Speaker A:Yes, the tank.
Speaker B:Oh, okay.
Speaker A:Without the considerations of the fluctuations of the metal.
Speaker B:Oh, so they made the tank.
Speaker B:The molasses goes in warm.
Speaker A:I would.
Speaker A:I would imagine at this point.
Speaker A:Yeah.
Speaker A:That it goes in hot and then.
Speaker B:Okay, yeah.
Speaker B:Hot, warm.
Speaker B:Yeah, yeah, yeah.
Speaker B:And then cools down.
Speaker B:Because it's January in Boston.
Speaker A:Yes.
Speaker B:And so that.
Speaker B:Okay, interesting.
Speaker A:So when this.
Speaker B:It probably Expands when it cools too.
Speaker B:Right.
Speaker B:It's probably got an inverse.
Speaker A:Right.
Speaker A:And like I said, this is the first thing that piqued my interest and that's why I started going down the rabbit hole.
Speaker A:Molasses.
Speaker B:Yeah.
Speaker A:And you're going to understand why.
Speaker A:Not only is this 2 million gallons of molasses onto the streets, the wave of this molasses were 25, 25ft high.
Speaker B:What?
Speaker A:And they were moving at 35 miles an hour.
Speaker B:What?
Speaker A:Yeah.
Speaker B:Wow.
Speaker B:That's terrifying.
Speaker A:It is.
Speaker B:Because, I mean, energy, Right.
Speaker B:Is all in terms of the density of the fluid.
Speaker B:Right.
Speaker B:So you might be in a 10 mile an hour wind and you're like, okay, cool.
Speaker B:And then you go in the ocean.
Speaker B:That's like three miles an hour and it just beats you.
Speaker B:So would you say 35.
Speaker A:35 miles an hour at 20.
Speaker A:Wow.
Speaker B:That's some energy.
Speaker B:That's some destruction.
Speaker A:It was devastating.
Speaker B:There are pictures of this thing.
Speaker B:Probably the aftermath.
Speaker A:Yeah.
Speaker B:Definitely not the event.
Speaker A:Yeah.
Speaker B:1915.
Speaker B:Okay.
Speaker A:Yeah.
Speaker A:19.
Speaker B:19, 19.
Speaker A:Unfortunately, 21 people lost their lives to this.
Speaker B:Brutal.
Speaker A:Yeah.
Speaker A:And another 150 people injured.
Speaker B:Wow.
Speaker A:Yeah.
Speaker B:This is probably like downtown, like industrial area, probably.
Speaker A:Yeah.
Speaker B:Wow.
Speaker A:Rescue efforts were really difficult because once the molasses cool down, people just got stuck in it.
Speaker B:Oh, my.
Speaker B:Wow.
Speaker B:How deep would it have been like at that point, I wonder?
Speaker A:I don't know.
Speaker B:Enough to be enough to.
Speaker B:Stuck.
Speaker A:Yeah.
Speaker A:They were saying that it was like quicksand.
Speaker B:Oh, my gosh.
Speaker B:How do you.
Speaker B:How do you rescue people like that?
Speaker B:You can't, like, get in a boat.
Speaker A:No.
Speaker B:Like, scoot over it.
Speaker B:You can't walk through it.
Speaker A:You can't warm it up because then it starts burning people.
Speaker B:Yeah.
Speaker B:What did they do with it all?
Speaker B:How do you clean that?
Speaker B:You can't get it off the jar.
Speaker B:You can't get it out of the jar.
Speaker B:Whatever.
Speaker B:This is weird, dude.
Speaker A:Locals claim that it smelled like molasses for decades after this incident.
Speaker B:Well, it's probably.
Speaker B:Yeah.
Speaker B:It was probably still in the cracks.
Speaker A:Yeah.
Speaker B:Wow.
Speaker B:That is blowing my mind because I just cannot picture it.
Speaker B:It just doesn't work.
Speaker A:No.
Speaker A:Right.
Speaker B:All of my experience with molasses says that it should not travel at 35 miles an hour.
Speaker A:No.
Speaker A:It should not be deadly.
Speaker B:It shouldn't do that.
Speaker A:Like, I just think of, like.
Speaker A:I don't know any.
Speaker A:Like, is it.
Speaker A:Is it Ghostbusters?
Speaker A:Like the big blob that's coming down the.
Speaker A:The big.
Speaker A:I can't know.
Speaker A:Maybe I'm thinking maybe I'm mixing up my sci Fi stuff.
Speaker A:But I.
Speaker A:I just think of like this slow sludge moving like, like.
Speaker A:Ah.
Speaker A:Yeah, you're coming at me.
Speaker B:Yeah.
Speaker B:Slower than molasses in January.
Speaker B:What a rude saying.
Speaker A:Yeah, for sure.
Speaker B:I don't know.
Speaker B:I'd be kind of.
Speaker B:I'd be kind of pleased to hear that.
Speaker B:Yeah.
Speaker B:Pretty quick.
Speaker A:You're ready.
Speaker B:Five miles an hour.
Speaker B:That's faster than I go right now.
Speaker A:Yeah.
Speaker A:So, you know, after reading that and, and getting into.
Speaker A:I was like, you know what?
Speaker A:Let's get into it.
Speaker A:Let's get dive.
Speaker A:Like there has to be more to my last.
Speaker B:That's only the start.
Speaker B:Okay.
Speaker A:Yeah.
Speaker B:It has to be more than molasses.
Speaker A:Yeah.
Speaker A:I mean, like, come on.
Speaker A:It can't just be like it does baking.
Speaker A:It's good with minerals.
Speaker A:People died.
Speaker A:Like that's it.
Speaker A:Okay.
Speaker A:That's the history of molasses.
Speaker A:Okay.
Speaker A:I mean, I guess if it was, I'd be satisfied.
Speaker A:Be like, cool.
Speaker A:Molasses does this and this and that.
Speaker A:But there is a lot of like uses in, like in military.
Speaker A:Like in the war and military uses.
Speaker A:The rum rations used by the.
Speaker A:In the British Navy.
Speaker A:They were also.
Speaker A:The molasses was used to power.
Speaker A:They made ethanol to power their machines during war.
Speaker B:Yeah, you said biofuels.
Speaker A:Yeah.
Speaker A:So they would use it in fuel.
Speaker A:Especially like during World War II when the oil was scarce.
Speaker A:Like there was not enough oil.
Speaker B:Huh.
Speaker A:So like molasses has had a lot of good uses.
Speaker A:The US government stockpiled molasses during World War II to ensure a steady supply of industrial alcohol for making explosives and rubber wild.
Speaker A:So like they were just like, okay, yeah, we can.
Speaker A:Because of the ethanol content.
Speaker A:They were just like, we're gonna just make explosives and they could just make rubber as well.
Speaker B:Man, that is industrious.
Speaker A:Yeah, right.
Speaker B:Crazy.
Speaker A:And another cool factor going down.
Speaker A:Molasses.
Speaker A:It was at some point in history, it was became like criminal to have it.
Speaker A:And people were like.
Speaker B:Like bootleg molasses.
Speaker A:Yes.
Speaker A:Bootlegging molasses.
Speaker A:It was happened to be.
Speaker A:There is a prohibition of molasses.
Speaker A:19.
Speaker A:No, that's not the right one.
Speaker A:Let me get to the right one.
Speaker A:Anyways, I'm just going to go.
Speaker B:Prohibition of molasses.
Speaker A:Okay, here, here's.
Speaker A:Here it is.
Speaker A: The molasses act of: Speaker B:Wow.
Speaker B:Okay.
Speaker A:So we're going way back.
Speaker A:We're going way back.
Speaker B:1733.
Speaker B:Okay.
Speaker A:Britain wanted the control.
Speaker A:Control of the trade, you know, like, like just a bunch of different trades.
Speaker A:Yeah.
Speaker A: y passed this molasses act of: Speaker A:That imposed heavy taxes on molasses imported from non British colonies, mainly France and Dutch territories.
Speaker A:Right, okay.
Speaker B:Yeah.
Speaker B:Caribbean, right?
Speaker B:Yeah.
Speaker B:Sugar cane, Right, Okay.
Speaker A:The American colonists were like, nah.
Speaker A:They're like, no.
Speaker A:And continued smuggling molasses to make rum.
Speaker A:What did they use the rum for?
Speaker A:They used it unfortunate, you know, unfortunate part of our history.
Speaker A:Right.
Speaker A:They would get.
Speaker A:Take the rum down to, like, slave encampments and trade rum for slaves, and they would bring it back so they can work their sugar cane farms so they can make more molasses and rum and then just keep the cycle going, like, so.
Speaker A:So they could sell more rum or trade more rum for enslaved men and women so they can run their camp.
Speaker A:But, you know.
Speaker B:Okay.
Speaker B:Yeah.
Speaker B:Wow.
Speaker A:But then Britain, they saw that this wasn't working.
Speaker A:Right.
Speaker A:That the.
Speaker A: The molasses act of: Speaker A: later passed the Sugar act of: Speaker A:So they can't even get the sugar to make the byproduct of molasses or buy, you know, like.
Speaker B:Okay, you said, okay.
Speaker B:Okay.
Speaker B:So now it's molasses and sugar.
Speaker A:Yeah.
Speaker A:So they're just.
Speaker A:They're just trying to crack down on smuggling and just stop this whole thing.
Speaker A:Huh.
Speaker A:But because of this, you know, the American colonists were just so against it that, I mean, it may have been a very small part, but molasses played a small but very real role in the independence of America.
Speaker B:Yeah, dude.
Speaker B:Yeah.
Speaker B:It was one of, I guess what many taxes that would have kind of boiled everything to a head there.
Speaker A:Yeah.
Speaker A:So it's like molasses just plays.
Speaker B:It's just everywhere.
Speaker B:It permeates, man.
Speaker A:So, like, in the beginning, how you were saying, like, how it's going to change, I'm like, dude, you're not very far off.
Speaker A:It really did.
Speaker B:The sugary.
Speaker B:That's not even sugar.
Speaker B:The sweet, nutritionally rich glue of society.
Speaker A:Yeah.
Speaker B:Yeah.
Speaker B:Okay.
Speaker A:One funny thing that happened with molasses in the mid 20th century, Hawaiian ranchers, you know how we.
Speaker A:I was saying earlier that we could use it for feed, right?
Speaker B:Yeah.
Speaker B:Yeah.
Speaker A:In the mid 20th century, Hawaiian ranchers, they wanted to feed their cows molasses, to just fatten them up.
Speaker B:Okay.
Speaker A:Very cheaply, because molasses was very cheap.
Speaker A:And they're like, oh, it has all these nutritions.
Speaker A:Let's fatten them up, let's get them big, and let's get our money.
Speaker A:So there was an excess amount of molasses.
Speaker A:That's why it was so cheap.
Speaker A:So that's why they decide to do it.
Speaker A:Some cows ate so much molasses that they got diarrhea.
Speaker B:Okay.
Speaker A:Or became malnourished.
Speaker B:Yeah.
Speaker A:Due to the lack of proper nutrients.
Speaker B:Whoa.
Speaker B:I wonder.
Speaker B:Yeah.
Speaker A:Literally, they just kept shoving molasses down their throat, and they're like, something's not working.
Speaker B:Just imagine like a day later.
Speaker B:Be like, well, that was a bad idea.
Speaker A:Dude, can you.
Speaker A:Because I don't know, how long does that.
Speaker A:That take to set?
Speaker A:Like.
Speaker A:Okay.
Speaker A:You think this is a good idea?
Speaker A:You're feeding your cows molasses?
Speaker B:I can only.
Speaker B:I would think that you'd figure it out pretty quick.
Speaker B:Like a day or two.
Speaker A:Do you think they would get diarrhea after a day or two?
Speaker B:I, like, are pretty hardy.
Speaker A:Yeah.
Speaker A:Because they have, what, three stomachs and they have to, like, kind of cycle through all.
Speaker B:They've got all kinds of weird stuff going on.
Speaker B:Yeah.
Speaker B:I don't know how long.
Speaker B:I don't know.
Speaker B:I mean, I wouldn't say it's like, months.
Speaker B:No, no, I wouldn't.
Speaker B:No, no.
Speaker B:I wouldn't say.
Speaker A:At most a week, maybe.
Speaker B:Yeah.
Speaker B:Just to kind of like, go vibes only.
Speaker A:Yeah.
Speaker B:Only guess it takes a cow maybe a week to get through molasses.
Speaker A:Yeah.
Speaker A:Because I would think.
Speaker B:I have no data.
Speaker A:I don't either support that claim.
Speaker A:Yeah.
Speaker A:Like you said, off of vibes.
Speaker A:I would think that the cow would be like, okay, cool.
Speaker A:Molasses.
Speaker A:Oh, Kind of sweet.
Speaker A:Whatever.
Speaker A:A little bit.
Speaker A:Let's.
Speaker A:Let's process.
Speaker A:It's like, after two or three days, they'd be like.
Speaker A:Like, it sucks, but I'm hungry, and this is the only thing that they're giving me.
Speaker A:And then, like, I would say, like, on the fourth day, you would start seeing diarrhea.
Speaker A:On the fifth or sixth day, you would really start seeing your cows are malnourished.
Speaker A:That's my guess.
Speaker A:Best guess.
Speaker B:Yeah.
Speaker B:I feel like malnourishment is a different thing.
Speaker A:Yeah.
Speaker B:Like, that would manifest itself for weeks.
Speaker A:Yeah.
Speaker B:You know, towards, like, wow, these cows are losing weight.
Speaker B:They're not gaining weight.
Speaker B:They're losing weight.
Speaker B:But the other side effects, I feel like you see that a little sooner.
Speaker B:I'm looking it up.
Speaker A:Yeah.
Speaker A:You got to.
Speaker A:You're like, how long?
Speaker B:The Internet says 24 to 48 hours to digest molasses, so.
Speaker A:Okay.
Speaker B:But still, maybe, like, that would be, like, some molasses.
Speaker B:But the quantities that you're suggesting.
Speaker A:Yeah.
Speaker B:I mean, for it to be problematic might have taken, you know, several days to a week.
Speaker B:Or something like that.
Speaker A:Yeah, I mean, just.
Speaker A:It's still crazy to kind of think about though.
Speaker A:Like, are you really?
Speaker B:Yeah, like really do you thought that was a good idea?
Speaker A:Like you're still just going to feed molasses just, just straight up, like, here you go.
Speaker B:But that's lack of data.
Speaker B:They learned that one via test.
Speaker A:Yeah.
Speaker A:But even so they learn and they, they balance the diet with other feed.
Speaker B:Okay.
Speaker A:And then, I mean, but, but molasses remained a major part of.
Speaker B:Yeah, it's still got the nutrients.
Speaker B:It just.
Speaker B:You can't just have molasses.
Speaker A:Exactly.
Speaker B:More stuff.
Speaker A:You got to like, add a little bit more than just.
Speaker A:But, but they did learn.
Speaker A:They learned, they learned.
Speaker A:But, you know, but through and through, molasses has had a journey from beginning to end.
Speaker B:Graces.
Speaker A:And you know, we can dive into a lot more.
Speaker A:I think there is a lot more to molasses, but I mean, I just don't know.
Speaker B: d, we've only reached back to: Speaker B:I mean, how far back can we possibly.
Speaker B:History of molasses?
Speaker B:I, I, yeah, I just, it, it probably stretches, man.
Speaker A:Yeah, it boggles my mind.
Speaker A:Like, I don't even know, like, what were the ancient Egyptians doing with molasses?
Speaker B:You know, they did sugar.
Speaker B:No, they, I don't know.
Speaker A:How, how old is molasses?
Speaker A:Okay, there we go.
Speaker B:When's molasses birthday?
Speaker A:You know what?
Speaker A:I'm just gonna put that.
Speaker B:I don't feel like we're gonna learn what we're looking for.
Speaker A:When is molasses birthday?
Speaker A:That's all I'm gonna put.
Speaker B:It'll see through you.
Speaker B:It'll know birth.
Speaker B:I'm just gonna put birth.
Speaker A:Molasses isn't a born entity like a person or animal.
Speaker A:It's sugar.
Speaker B:Imagine having to try to explain that.
Speaker B:It's like, oh, gosh, Daniel's on again.
Speaker A: you Remember Cha Cha texting: Speaker B:Oh my.
Speaker B:Yes, I do.
Speaker B:Yes, I do.
Speaker A:It wasn't.
Speaker B:It's you again, Daniel.
Speaker B:Isn't.
Speaker A:Wasn't until way later that I didn't realize it wasn't a machine.
Speaker A:It was people on the other side.
Speaker B:Volun.
Speaker B:Yeah, or something.
Speaker B:I can't remember.
Speaker B:Like employees or something.
Speaker A:Oh my gosh.
Speaker A:You know how many stupid things I asked those people?
Speaker A:And they had to sit there, be professional and send information back.
Speaker B:Wow, I forgot about that.
Speaker B:Cha Cha.
Speaker B:Oh my goodness.
Speaker B:Yeah.
Speaker B:Yeah.
Speaker A:For those of you who don't know.
Speaker B:If you ever got Daniel, I apologize on his behalf.
Speaker A:But Chacha was a texting service.
Speaker A:242-242.
Speaker A:That you can just put.
Speaker A:That's the question.
Speaker A:It was any free.
Speaker A:Yes, it was free.
Speaker A:You can text them any question anytime and they would answer back.
Speaker B:I wonder if you could.
Speaker A:I don't think it's a thing anymore.
Speaker B:Try it.
Speaker A:You know what?
Speaker A:I, I will try it.
Speaker A:I don't think it's a thing anymore.
Speaker A: But it's a: Speaker A:I'm just gonna put.
Speaker A:Hello?
Speaker B:Oh, my gosh.
Speaker A:An error.
Speaker A:Invalid number.
Speaker B:Okay.
Speaker A:Yeah, I wouldn't.
Speaker A:Yeah, I wouldn't think that.
Speaker A:It's a, It's a thing.
Speaker B:Wonder when that died.
Speaker A:I'm sure we can find out.
Speaker A:When did Cha Cha die?
Speaker A:Cha Cha was.
Speaker B:That's not, not something that is born.
Speaker B:It's a thing.
Speaker B:It's a byproduct of Daniel's curiosity.
Speaker B:Yeah.
Speaker B:We may not be able to find the birth of molasses, but maybe we can find the death of cha Cha.
Speaker A: ,: Speaker B:2016.
Speaker A:Yeah, the guide program due to having insufficient funds available.
Speaker B:That's just a quiet death.
Speaker A:Yeah.
Speaker B:Wow.
Speaker B:2060.
Speaker B:I would not have guessed.
Speaker A:I wouldn't.
Speaker B: I would have guessed: Speaker A:You know?
Speaker A:Yes.
Speaker A:I think that would have been the back end of when I was actually using.
Speaker B:Yeah.
Speaker A:The, the prime of when I was using it.
Speaker A:Probably like middle school, early high school.
Speaker B:Yeah.
Speaker B:Because, like, it, I mean, why, why wouldn't you just Google something?
Speaker A:Exactly.
Speaker B:At that point.
Speaker A:Yeah.
Speaker B:Because we didn't have the Internet on our phones at that point.
Speaker A:We did.
Speaker A:To a very limited.
Speaker A:Yeah.
Speaker A:Very, very limited.
Speaker A:But yes, we did.
Speaker B:Or like half of the people didn't.
Speaker B:Like, we, I don't.
Speaker A:Right.
Speaker A:I mean, I definitely didn't.
Speaker B:Yeah.
Speaker B:For sure.
Speaker B:Yeah.
Speaker B:Or if I did, like, we got in trouble because it, you cost a ton of money.
Speaker B:Yeah.
Speaker B:Wow.
Speaker B:Cha Cha.
Speaker B:I, that was a.
Speaker B:I have completely forgotten about Cha Cha.
Speaker B:That was fun.
Speaker A:Little throwback.
Speaker B:Yeah.
Speaker B:So maybe we should ask the original question then of when was molasses invented?
Speaker A:Yeah.
Speaker A:The process of making molasses, including boiling the juice to extract sugars, has been around since at least 500 BCE in India.
Speaker B:Okay.
Speaker A:So.
Speaker B:Yeah.
Speaker A:Okay.
Speaker A:It's pretty old.
Speaker B:Yeah, it's pretty old.
Speaker B:It's got a long storied history, I'm sure.
Speaker B:Then.
Speaker B:And that's worldwide, baby.
Speaker A:Yeah.
Speaker A:I, I, I don't even know what else to say.
Speaker A:Like, like, Because I don't know that all he's, It's, It's a lot.
Speaker A:Right.
Speaker A:To cover from 500 BCE till now.
Speaker B:Yeah.
Speaker B:You've no idea that you only hear the weird stuff.
Speaker A:Yeah.
Speaker B:Like the stuff that was written down and I don't know, I mean I.
Speaker A:Got a few like still around modern uses.
Speaker B:Okay.
Speaker B:Aside from what we've already discussed.
Speaker A:Yeah.
Speaker A:Okay.
Speaker A:Molasses is still used in road de icing.
Speaker A:It's mixed with salt and brine.
Speaker B:Okay.
Speaker A:It is still used as a biofuel production, as we've said, you know, for some types of.
Speaker A:Sorry.
Speaker A:Biofuel production and as a base for some types of yeast fermentation.
Speaker B:Okay, okay, okay.
Speaker B:You use the byproduct to make yet another product.
Speaker A:Yes.
Speaker B:Okay.
Speaker B:Interesting.
Speaker A:Some farmers use it as a natural fertilizer to improve soil microbes.
Speaker A:So they like till it in the soil to interest.
Speaker A:Encourage the microbes to.
Speaker B:Because it's got all the nutrients.
Speaker A:Exactly.
Speaker A:So it's kind of like weird.
Speaker A:What is it?
Speaker A:Just nitrogen enriching kind of process, but not really.
Speaker A:It's just mineral enriching.
Speaker B:Well, yeah.
Speaker B:Would be one of the other ones.
Speaker B:Maybe not nitrogen, but.
Speaker B:Yeah.
Speaker B:Maybe you have an iron loving plant or something.
Speaker A:Right.
Speaker B:Whatever.
Speaker B:The other minerals that you mentioned.
Speaker B:Sure, yeah.
Speaker B:Because that's why they do like crop cycling and stuff like that.
Speaker A:Yes, exactly.
Speaker B:Get the nutrients because.
Speaker B:Yeah, yeah.
Speaker A:And in some prisons, molasses has been banned because inmates could ferment it into alcohol, into rum.
Speaker B:Yeah, yeah.
Speaker B:That prison ingenuity.
Speaker A:I mean, dude, that prison wine.
Speaker B:Golly.
Speaker B:Like some, some, some toilet whiskey or something.
Speaker A:Can you.
Speaker A:I don't know, like.
Speaker B:You got time to figure it out.
Speaker A:Yeah.
Speaker A:People in, in, in prisons have so much time to think and stew on their thoughts that I feel like they're, they're so smart, they're so in engineer the craziest things, dude.
Speaker B:Yeah.
Speaker A:Like I, I've gone to the Alcatraz Museum.
Speaker B:Huh.
Speaker A:And oh my God, the things that they just made.
Speaker A:All the knives, shivs and all this stuff out of.
Speaker A:Just the craziest stuff.
Speaker B:Yeah.
Speaker A:Oh my God.
Speaker A:I understand.
Speaker A:Because you have all this time and nothing else to do.
Speaker B:Yep.
Speaker B:You just.
Speaker B:That's what happens when you take all a lot of time and just focus it into an idea.
Speaker A:Yep.
Speaker B:Yeah.
Speaker B:Yeah.
Speaker A:But I like.
Speaker A:Would you have any idea how to turn molasses into rum?
Speaker B:No, no.
Speaker B:Somebody had knowledge of that or something coming in, right?
Speaker B:They probably.
Speaker B:Yeah.
Speaker B:I mean it was.
Speaker B:It's probably like a prison recipe or something at some point.
Speaker B:But like the first kind of people that did it probably already knew how to do that.
Speaker B:And then we're like, wow, I can't believe it.
Speaker B:They have molasses in here.
Speaker B:I'm just gonna turn that into rum.
Speaker B:And then I now have currency or something like that.
Speaker B:You know what I mean?
Speaker B:So you don't just.
Speaker B:I mean, unless you accidentally figure it out.
Speaker B:I don't know how you'd accidentally turn molasses into alcohol while in prison.
Speaker B:It feels pretty purposeful.
Speaker A:Yeah.
Speaker A:Do you know what the fermentation process even entails?
Speaker A:Like, in a general sense?
Speaker B:Yes.
Speaker B:Well, kind of.
Speaker B:You have to.
Speaker B:What is it?
Speaker B:I'm gonna get it.
Speaker B:It's a pretty simple.
Speaker B:So you take something like yeast, and then you'd feed it, and as part of the.
Speaker B:Oh, my gosh.
Speaker B:One of the biological cycles.
Speaker B:It's like in human bodies, our muscles produce lactic acid as a byproduct.
Speaker B:So that's lactic acid fermentation.
Speaker B:There's other organisms, like yeast, that when they consume something, like, literally eat something, they go through all of their processing, and their.
Speaker B:Their byproduct is alcohol.
Speaker B:So that'd be alcoholic fermentation.
Speaker A:That's.
Speaker A:That's wild into me, dude.
Speaker B:Yeah.
Speaker A:Like, the whole process of that.
Speaker A:I mean, like, I feel like it's lost on me at sometimes because it's like, I'm not.
Speaker A:I don't have my hands on it.
Speaker A:I don't have, like, doing it.
Speaker A:Like, the concept.
Speaker A:Overall concept just is lost on me.
Speaker A:I think I would understand a lot more, like, if I had it in front of me, but it's just still bizarre to me, like, the concept of that.
Speaker A:Because it almost.
Speaker A:It almost like a living organism.
Speaker B:Yeah.
Speaker A:Itself.
Speaker A:Almost like.
Speaker A:Okay.
Speaker B:Yeah.
Speaker A:Like, let it do its thing.
Speaker A:But, you know, this.
Speaker A:It's what I had for you, man.
Speaker A:Like, molasses.
Speaker B:It's really wild.
Speaker B:I'm looking.
Speaker B:I'm dying for this taste test.
Speaker A:Yeah.
Speaker B:I want to know what the other ones taste like.
Speaker B:I want to know if the.
Speaker B:Would you.
Speaker B:Black strip.
Speaker B:Black strap.
Speaker A:Black strap.
Speaker A:Yep.
Speaker B:How awful it tastes?
Speaker A:I don't know.
Speaker B:I don't know.
Speaker A:Like, maybe bitter.
Speaker A:Bitter is.
Speaker A:It could be good things.
Speaker B:Yeah.
Speaker A:Sometimes.
Speaker A:Yeah.
Speaker B:Yeah.
Speaker B:If you use it in the right context.
Speaker B:I think if we just eat it off of a spoon, that's gonna be a lot.
Speaker A:Maybe on a piece of toast, maybe some.
Speaker B:Yeah, maybe we'll figure some other medium.
Speaker A:Yeah.
Speaker B:I feel like you have to start with, like, a little bit on the spoon.
Speaker A:No.
Speaker A:Yeah, definitely.
Speaker B:And then go from there.
Speaker B:Like, they make molasses cookies out of.
Speaker B:Boom, boom, boom.
Speaker B:And see which one you like the best or something like that.
Speaker A:We're going to.
Speaker B:It's going to be the sweet one.
Speaker A:But like a roulette of molasses kind of like.
Speaker A:Oh.
Speaker B:See if you could tell the flavors.
Speaker B:Yeah, I guess the molasses we'll put in the.
Speaker B:The sorghum molasses, too.
Speaker A:There you go.
Speaker A:There you go.
Speaker B:See if you can identify that.
Speaker B:See how southern you are, Daniel, since you're from the south.
Speaker B:Texas.
Speaker A:No, I'm not.
Speaker B:Now, Texas.
Speaker B:Texas doesn't even claim to be part of the South.
Speaker B:Texas claims they're part of Texas.
Speaker A:Yes, exactly.
Speaker A:We're our own sovereign nation.
Speaker B:Spoken like a true Texan.
Speaker B:Oh, man, I feel like we just cracked the surface on molasses.
Speaker B:I bet you I'm going to notice it all over now.
Speaker B:Oh, yeah, you brought it up.
Speaker B:Now I'm going to start to see it.
Speaker A:Dude, it's.
Speaker A:It's literally more than just a sweetener.
Speaker A:And the more I start digging in, I'm like.
Speaker A:Like I said, I got the topic and I was like, what am I going to talk about?
Speaker A:And then I started digging and digging and this is like something, man.
Speaker A:This is just digging, like you said, just the surface, man.
Speaker B: We only got to: Speaker B:Yeah.
Speaker B:In all earnest.
Speaker A:So I'm just like, beautiful.
Speaker A:There's so much.
Speaker A:I bet you there's so many.
Speaker A:I.
Speaker A:Never mind.
Speaker A:Let me retrace my thought.
Speaker A:I hope there's not more tragedies.
Speaker B:Yes, yes.
Speaker A:But I'm sure there's more.
Speaker B:You're getting more sensitive, Daniel.
Speaker A:I just hope there's more there.
Speaker A:There's just got to be more weird.
Speaker B:Weird molasses stories.
Speaker A:Stories about molasses.
Speaker B:I'm gonna.
Speaker B:Yeah, I'll probably find myself Googling some weird molasses stories.
Speaker B:I'm sure the 25 foot, 35 mile an hour molasses wave is probably gonna take the cake.
Speaker A:I think so too.
Speaker B:But there's probably some other bizarre things out there for molasses, so I look forward to learning about those ones too.
Speaker A:If you guys like what we do, I mean, go ahead.
Speaker A:Please give us a follow on our Instagram that's doing learning pod on there.
Speaker A:It's where we're going to keep our most up to date.
Speaker A:We'll try to do it on threads too, but Instagram post.
Speaker A:That's where we do most of our interactions.
Speaker A:And it'll be where we do our interactions with you, the community.
Speaker A:And if you guys want us to talk about a specific topic, that is the best place to let us Know if you guys want to learn about something, just don't have the time to research it.
Speaker A:We'll do the research for you.
Speaker A:Just drop it in, give us a DM and we'll go for it.
Speaker A:We'll be your light guiding your way to that topic.
Speaker A:It'll be a weird adventure.
Speaker B:It might be the light at the end of the tunnel, but we'll pick.
Speaker A:Up those ideas and just do the research for you guys and we'll talk about it here.
Speaker A:And if you prefer it in the style of Makayla, we'll do it that.
Speaker A:Or if you prefer it in the style of mine, we'll do it like that.
Speaker A:Or if just roulette it, we'll just one of us picks it and we'll just go for it.
Speaker A:But yeah, give us a follow on Instagram.
Speaker A:If you guys feel so inclined, subscribe to our Patreon.
Speaker A:That's patreon.com doinglearning.
Speaker A:We're going to have shorts there, guys.
Speaker A:It's going to be quick, rapid topics, weird stuff and just weird things.
Speaker A:I mean, stuff like the molasses tasting.
Speaker A:It's going to be a great, fun place to have extra content for you guys, the dedicated listeners.
Speaker A:Or if you guys just want to, you know, buy the coffee, go ahead and just.
Speaker A:You can drop us off a coffee@coffee.com doinglearning that's ko-fi.com or slides.
Speaker A:Doing learning.
Speaker A:Makai, do you have any plugins or anything you want to say?
Speaker B:No, I think I'm going to be able to identify more molasses than you.
Speaker A:Yeah.
Speaker B:Yeah.
Speaker A:Okay.
Speaker A:Yeah.
Speaker B:So come find out.
Speaker B:See if I beat Daniel in the molasses identifying competition.
Speaker A:I might have to brush up on my molasses.
Speaker B:You could have practiced.
Speaker A:Yeah, I'm just going to eat the black strap all the time and to where I can pinpoint it.
Speaker B:Don't eat too much.
Speaker A:Oh, that's right.
Speaker B:That's right.
Speaker A:Malnourishment.
Speaker A:Yeah, it's a real thing.
Speaker A:That's what it is.
Speaker A:But as always, guys, don't take our word for it.
Speaker A:Do your own research and have fun with it.
Speaker A:This is doing learning with Makiler and Daniel.
