March 28, 2025 • 42 mins
Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. In this classic episode, Anney and Lauren dig into the fortuitously fab history (and making of) cheese curls.
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Speaker 1 (00:08):
Hello, and welcome to Savior production of Buyhart Radio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a classic episode for you about cheese curls, mostly Cheetos,
but also generic brands.
Speaker 3 (00:23):
I did have to clarify this point earlier because I
was like, wait, I don't remember doing an episode on
cheese curls, and then seconds later I was like, oh, Cheetos, Cheetos.
Speaker 2 (00:34):
You mean Cheetos, Uh huh, yep, cheesypoofs, you know the
whole thing.
Speaker 1 (00:39):
Yeah.
Speaker 2 (00:39):
Yeah, this one is from September of twenty eighteen, and
we were so chipper. I almost didn't want to run
this episode because we are so chipper here, and I'm like,
is this appropriate? Is this appropriate for our modern times?
Speaker 1 (00:57):
I think people could use some chipper? Yeah? Yeah, yeah.
Speaker 3 (01:03):
And as I said to you, we talked about a
video game, a branded video.
Speaker 2 (01:09):
Game with Chester Cheetah Oh yeah, and I think.
Speaker 1 (01:14):
You know, if that brings anyone joy like it did me,
we should do it.
Speaker 2 (01:20):
Yeah. Oh yeah, yeah, No, this is a this is
a joyous episode there. I mean, from the way that
they're made to all of these weird marketing details, it's a.
It's a thing of beauty, so forgive our perky tone.
Speaker 1 (01:35):
Yeah.
Speaker 3 (01:39):
It also made me think of our super producer Dylan
and that brings me joy.
Speaker 2 (01:44):
Oh yeah, yeah, because he is a he's a cheetoh genius.
He eats them with chopsticks as so to avoid getting
the dust everywhere.
Speaker 3 (01:52):
Yes, yes, excellent, excellent stuff. Was there any particular reason
this one was on your mind to bring back Lord?
Speaker 2 (02:01):
Nope, it was just it was in the archive. I
was like, oh, that was a fun one. Here we are, yeah,
here we are. Although there is some recent Cheetos news
that I would like to share with you. So just
this month, March of twenty twenty five, still a really
weird number to me.
Speaker 1 (02:21):
Okay.
Speaker 2 (02:21):
So there was a flame and hot Cheeto that someone
found that has shaped more or less like the Pokemon Charizard. Okay,
and it's sold at auction this month for nearly ninety
thousand dollars like eighty seven thousand something wow for auction.
(02:44):
It was packaged on this custom Pokemon card and labeled
Cheeto's Ard, which has one hundred and twenty HP if
you if you need to know that, if that helps
you in any way. There were some sixty bits on it,
and the auctions description explained that this cheeto and I
(03:06):
quote was initially discovered and preserved sometime between twenty eighteen
and twenty twenty two. The cheeto surged in popularity on
social media platforms in late twenty twenty four.
Speaker 1 (03:19):
Okay, how much do you want to bet either Dylan
or Andrew superproducers were involved in this? Both?
Speaker 2 (03:30):
I hope, I mean yeah, although I would hope that
they would tell us about it if they had. You know,
I don't want to learn from Google. That's rude.
Speaker 1 (03:39):
Yes, well, let us know.
Speaker 3 (03:42):
I do have a friend who loves both Cheetos and
Charis Art, so I should chick in with her as well.
Speaker 2 (03:49):
It does, you know, Like I don't always I don't
always like see the image in the clouds that people
are talking about with things like this, but it does.
It does look like Charis Aard, like for like a
flick from a profile.
Speaker 1 (04:01):
Yeah.
Speaker 3 (04:03):
I also love that the preserved sometime between twenty eighteen
and twenty twenty.
Speaker 2 (04:10):
That's a large crow. That's a large range.
Speaker 1 (04:15):
It makes it sound like a fossil, which I love.
Speaker 2 (04:19):
Has anyone radiocarbon dated this cheetos ared right.
Speaker 1 (04:25):
I mean, see, it's hard not to be chipper about Cheeto, dude.
Speaker 2 (04:29):
It is.
Speaker 1 (04:33):
Oh heck, all right, Well.
Speaker 2 (04:36):
I guess we should let former Annie and Lauren take
it away.
Speaker 1 (04:53):
Hello, and welcome to food Stuff.
Speaker 2 (04:55):
I'm Anniris and I'm Lauren vocal Bomb, and today we're
talking about cheat and other cheese puffs, cheeseypoofs, whatever you
want to call them.
Speaker 1 (05:04):
I did keep calling them cheesypoofs. That's from South Park, Yeah.
Speaker 3 (05:08):
As we learned in the fictional trivia thing. I mean
also from watching the show. But I think that's why
it's been on my mind.
Speaker 2 (05:14):
Ah.
Speaker 1 (05:15):
Yes, there's a lot of things to say about Cheetohs.
Speaker 2 (05:19):
There is that. This episode was inspired by our super
producer Dylan and his Cheeto genius. He eats Cheetoh's chopsticks.
It keeps everything nice and clean and neat. He's doing
it currently, he is right this very.
Speaker 3 (05:31):
Moment, and it is delightful. Yes, So I want to
start out with a question. Do you know the game
A Jack in the Bucks?
Speaker 2 (05:39):
I believe we've played it in line for rides at
Disney World.
Speaker 1 (05:44):
Oh that was heads up?
Speaker 2 (05:47):
Oh, okay, okay, sorry.
Speaker 1 (05:48):
Man, we did get a lot of enjoyment out of that.
Speaker 2 (05:50):
But I am familiar with the game Jack in the Box.
Speaker 3 (05:52):
It's like a series of games, sure, but you play
it usually on your phone with other people in the room,
and all the phones connect to the TV.
Speaker 1 (06:00):
And there's one that is sort of.
Speaker 3 (06:02):
Like a March Madness brackets thing where people vote to
determine what being in the bracket should advance. And one
of the competitions or questions is around the sexiest mascot,
and Chester of the Cheetos always wins, no contest, no
(06:24):
one votes for anyone else. And I've pondered it sometimes
I'm like, I mean, I.
Speaker 2 (06:30):
Suppose, you know, as Chester himself might say, it's not
easy being cheesy.
Speaker 3 (06:38):
No, we know. Every time we record we know the battle.
Also another cultural thing I want to mention is super
disilted Dads. The taste of loneliness is the parody brand
on thirty Rock. That's what Liz Lemon eats when she's
sad or you know, upset or just in general because
she's usually pretty oh yeah yeah, Baseline a little bit,
(07:00):
a little bit upset at people.
Speaker 1 (07:02):
Yeah, I love it. I love it. But all right, Cheetos,
what is.
Speaker 2 (07:07):
It Cheetos are a name brand of cheese puffs, which
are a snack made of puffed corn dough that's either
baked or fried and then coated in either dehydrated cheese
or a cheese flavored.
Speaker 4 (07:20):
Powder cheese flavored powder, cheese.
Speaker 2 (07:23):
Flavored powdered yes, depending on your level of actual cheese,
and there there's certain marketing restrictions on what you can
actually call something.
Speaker 1 (07:33):
Love it.
Speaker 2 (07:33):
Yeah. Cheese puffs, by the way, here are are not
to be confused with gagere, which are French pastry puff
bites that are made with just an impressive amount of
grey are cheese and are so delicious, so good. Sometimes
they come stuffed with things.
Speaker 1 (07:48):
Yes, oh oh, indeed.
Speaker 2 (07:50):
Yeah, it's like cheese flavored chew and it's just so good.
Speaker 1 (07:56):
Anyway, Yes, we must move on.
Speaker 2 (07:58):
We do that. It's all who other episode about puff
pastry at some point in the future. I'm a little
bit intimidated by it in a baking and a science standpoint,
but we're gonna come back to it. Meanwhile, Cheetos, Yeah,
how they're made is great. I'm really excited about this
because they're because they're basically a different form of popcorn.
Speaker 3 (08:18):
What yoh, oh, I couldn't be more on board.
Speaker 2 (08:23):
You start, You start the cheeto process with three simple
ingredients and one kind of complicated one corn meal, water, oil,
and flavor coating.
Speaker 1 (08:34):
Flavor coating.
Speaker 2 (08:35):
The flavor coating will come back to you later. But okay,
so did you listen to or perhaps, if you're Annie
and sitting across from me, participate in our popcorn episode.
Speaker 3 (08:43):
I just listened to it on refeat at night and
over heart dreaming of what.
Speaker 1 (08:50):
Could be.
Speaker 3 (08:53):
All right if you if you did listen, or if
you listen every night, you might remember that corn kernels
contain a mix of proteins and starches that, when heated
with a little bit of moisture under pressure, will gelatinize. Yeah,
they turn into this kind of kind of fun goo.
If you release the pressure, the goo will rapidly expand
(09:15):
into a foam that cools at room temperature into a
solid fluff. A kernel of popcorn is its own little pressure
cooker when it's heated up. But when you've got corn meal,
you've got to provide the pressure along with the temperature
in order to create this puffing scenario. So therefore, cheese
puffs are extruded. Extrusion is a scary sounding word, but
(09:39):
it just means that you've got a machine that lets
you push dough through a tube with a dye or
a mold on the end to create different shapes, like
a playdough machine. Oh yeah, except in this case, your
playdough machine is filled with corn meal and just a
little bit of water, and it heats this mixture up
to just about the boiling point of water, and there's
this screw on the inside of the pipe that shears
(10:03):
the hot corn meal against the sides of the tube,
creating enough pressure that the water boils and the corn
meal gelatinizes. So when it goes through that die at
the end into the relatively cool and low pressure environment
that we call normal air, the goo expands into foam
and cools to a solid in a split second. And
(10:24):
the shape of the dye and the way that you
cut the dough as it comes out will determine the
shape of your cheese puff. And I'm actually somehow downplaying
how completely rad this is. That the machine is moving
fast enough and at high enough pressure that when the
puffs come out, they actually fly three feet through the
air and hit this net or cage that drops them
(10:46):
down onto a belt to go on through the rest
of the process.
Speaker 1 (10:49):
Ah, I see a video of this so badly.
Speaker 2 (10:52):
Yes, but we're not done yet.
Speaker 1 (10:56):
There's more.
Speaker 2 (10:57):
Yes, there's more for flavor and crunch and to reduce
the amount of moisture left in the puffs. You know,
you don't want a soggy Cheeto. The puffs will move
through either a fryer or an oven. Cheetos are generally
fried unless they say baked on the package, and then
they're probably baked.
Speaker 1 (11:14):
Yeah, weird.
Speaker 2 (11:16):
Then they're ready for flavor.
Speaker 1 (11:18):
Oh.
Speaker 2 (11:19):
They'll either be spritsed with oil and then tossed with
dry seasonings, or, in the case of Cheetos, sent into
this tumbler drum that simultaneously tosses them and also sprays
them with this pre mixed oil plus seasonings kind of stuff.
This drum is called a flavor reel. By the way,
our e favor Our e e L flavor reel.
Speaker 1 (11:41):
Hmmm.
Speaker 2 (11:42):
I love everything about this. The coated puffs are allowed
to dry out, and they're packaged, and the entire process
of creating this packaged product takes like less than twenty minutes.
Speaker 1 (11:56):
I have some kind of weird desire to just like
stand and fill the net and be pelted with ga Almost.
Speaker 2 (12:06):
That is slightly strange, but.
Speaker 1 (12:08):
I want to be in like a beekeeping soup. I
don't know what this says about.
Speaker 4 (12:12):
Me, Lauren, I don't know.
Speaker 2 (12:13):
I can't deny that it sounds delightful. I just want
to spread my arms wide and just receive, receive the
corn puff goodness.
Speaker 3 (12:24):
Yeah. Yeah, as wacky as it all is, it is
this highly scientific process. You have to get the just
the right moisture content in the original corn meal itself,
and also once you add the water, and also throughout
the whole process, and also when you're packaging it. Cheetos
has an in house lab that analyzes the chemical composition
of their product once every thirty minutes wow, and then
(12:45):
once every four hours, a panel of four tasters will
inspect a sample, comparing it to reference Cheetos that are
flown in by the powers that be. It is so scientific,
fantastic reference Cheetos. Who gets to be the tasters? It's
just like a job you chained for your whole life.
Speaker 2 (13:03):
I think it is.
Speaker 1 (13:04):
The rocky theme is planning and you're like dinner, dinner,
eating cheetahs.
Speaker 2 (13:10):
I didn't ask. There's no one that I could ask.
Speaker 1 (13:13):
Okay, if you know right in yes please.
Speaker 2 (13:15):
There's also a recipe for making your own up on
splendid Table. It involves steaming tapioca and corn flour dough
for an hour, dehydrating pieces of it for up to
ten hours, and then deep frying them.
Speaker 3 (13:31):
Wow.
Speaker 2 (13:32):
I was almost scared to link this because I feel
like you're gonna go do it.
Speaker 3 (13:36):
Yeah, yeah, and I suspect it won't go well for me,
but you know, I won't know until I try exactly
like a very big, broad shruggy gesture.
Speaker 2 (13:50):
In terms of nutrition, mm hmm, baked baked cheese puffs
aren't too bad for you, but the fried one's uh,
nutritionally speaking, you know, they're mostly oil and simple carbohydrates.
You know, it's just fat and like the specific type
of sugars that carb sugars that get you like a
(14:12):
little bit high. Oh, I mean, not like high high,
but they just perk you up real quick.
Speaker 1 (14:18):
Okay.
Speaker 2 (14:19):
So it's a very pleasurable thing to eat along with salt,
which you know also gives you a little bit of
a that's delicious. Some of the other ingredients listed on
your typical cheese puff package are vitamins and minerals that
actually get leeched from the corn meal during processing and
thus are added back in so that your snack isn't
like completely nutritional avoid So that's nice. Yeah, yeah, But
(14:42):
what I'm saying is that you know, they feel like
a treat, and they should be treated as.
Speaker 3 (14:47):
Treats, treated as a treat all right around the world.
There are all kinds of brands of cheese puffs, like
Twisties and what's Its, But the leading brand of cheese
puffs I keep wanting to call them cheeseyproofs is Freedo
Laths Cheetos, which boasted four billion in annual sales in
(15:08):
twenty thirteen. And to make a year's supply of Cheetos
pepsi co needs five thousand cows to get the eleven
million gallons of milk two hundred gallons per cow to
make the ten million pounds of cheddar cheese for that
cheesy powder.
Speaker 2 (15:24):
More and how that cheesey powder is made. In the
middle of our history section.
Speaker 3 (15:27):
Yeah, twenty two countries produced Cheetos, making all kinds of flavors,
from pepsi to peanut butter.
Speaker 1 (15:33):
Oh No.
Speaker 3 (15:35):
Drillis did a rather in death look into the serving
sizes of nine types of chip snack things and found
that Cheetos regularly gives customers more than the serving size
on the back indicates. One hundred and eighty nine is
what it probably says in the back, but what you're
more likely to get is something closer to two hundred
(15:56):
and thirty seven and a half, and Cheetos was declared
the vale winner of all the others at point zero
zero eight dollars I guess cents per chip. Uh.
Speaker 2 (16:10):
Interestingly, baby boomers are the first generation whose intake of
snacks did not decline as they hit middle age, but increased.
Speaker 1 (16:19):
Interesting.
Speaker 2 (16:19):
Indeed, I think it has something to do with our
snack habits overall.
Speaker 3 (16:23):
Probably twenty sixteen is sometimes known as the year of
the Cheeto. It appeared in loads of fast food items
like casadas, burritos, or as the coating on chicken tenders,
the scientific marvel.
Speaker 1 (16:37):
That is Burger Kings, mac and Cheeto's.
Speaker 3 (16:40):
They were hailed as the new Torito, which I love
that because I don't know what that means.
Speaker 2 (16:48):
What oh wars peace, I don't know.
Speaker 1 (16:52):
Is the doo.
Speaker 3 (16:54):
Nothing makes sense anymore, but the cheto speaking of making
sense or not as a very perhaps a surprising history,
it does.
Speaker 2 (17:07):
And we will get into that just as soon as
we get back from a quick break for a word
from our sponsor.
Speaker 1 (17:22):
And we're back. Thank you, Spencer, Yes, thank you. All right,
So we owe our thanks.
Speaker 3 (17:29):
For cheese curls cheese puffs puffs to an animal feed
manufacturer in Wisconsin in nineteen thirty.
Speaker 1 (17:38):
Five animal feed, animal feed. Mm hm, yep. I'm not
gonna explain more. I'm gonna let you wonder about it.
Speaker 2 (17:46):
Perfect.
Speaker 1 (17:47):
No, I have to explain everything because I love it. Okay.
Speaker 3 (17:51):
So, when this manufacturer is making the feed, and grinder
flaked the corn, and in order to clean the grinder
works would feed the machine damp corn, which made these
poofy corn things aka corn puffs. One of the employees
took them home and dried them out, and when he
(18:12):
didn't die, he found the flavor and texture quite pleasing actually,
and he suggested that the company sell them for human
consumption under the name corn curls with ks, which they
did after changing the name of the company to you
know shake. The history of you know, animal feed Yeah,
we're an animal feed company, but now we're feeding you humans.
(18:34):
The Elmer Candy Corporation lays claim to creating the first
cheese curl, the cheeweese as well, and the cheese doodle.
Cheese with the Z was a popular snack produced in
New York and it came onto the scene in the fifties.
But when it comes to Cheetos, they were the invention
of Ce Doolan in nineteen forty eight. Doolan was born
(18:59):
in Kansas City, Kansas, in nineteen oh thirty, but his
family moved to Texas when he was quite young. His
father was an inventor, and the young Dulan worked at
his father's auto repair shop and the confectionery that the
family owned. He was looking for a new snack and
he responded to an ad in the San Antonio Express
for a fried corn chip recipe an adapted potato riser
(19:23):
and that's not all nineteen retail accounts too, and Dulan
got all of this for a cool one hundred bucks.
Then massa was pushed through the riser and then snipped
into ribbons and fried in oil.
Speaker 1 (19:38):
These chips were named.
Speaker 3 (19:41):
Frido's and in nineteen thirty two, the Freedo company got
its start. It grew relatively quickly, five plants by nineteen
forty seven, and they made other snacks as well.
Speaker 1 (19:51):
Friedo wasn't the only thing. Doulan was behind innovations.
Speaker 3 (19:55):
And practices like store door delivery or having the company
salespeople do the stocking of their product clip racks who
was behind that. He experimented with canned foods and toes
and fast food, opening one of the first tex mex
fast food places in the country and the first place
in Dallas to have a microwave as it was.
Speaker 2 (20:16):
Called at the time raidar range Wow.
Speaker 3 (20:21):
He came up with cup shaped fried tortilla shells. Another
thing he did was invest in Disneyland in its early stages.
When it opened in nineteen fifty five, Disneyland featured a
restaurant of Doolands called Cosasa.
Speaker 2 (20:34):
Free Does.
Speaker 3 (20:36):
Kind of ironically, I guess he was a big health
nut and kept up to date with health advancements and trends,
and he tried to translate that into his products. He
went on to join the Texas Department of Agriculture, which
later developed a corn hybrid that was used in Freedo's.
Speaker 1 (20:51):
Both he and his.
Speaker 3 (20:52):
Father did so much more like this is very very condensed,
but reading it was one of those times where I
was like, what you did this much stuff?
Speaker 1 (21:00):
Really?
Speaker 2 (21:01):
Also, and how did you You must have gotten up
very early in the morning.
Speaker 3 (21:05):
Exactly, But that's kind of the gist Cheetos, though, Dulan
was looking to make a snack that wouldn't ghost stale,
and he got his inspiration from corn chips, and he
conducted several experiments with his kids as the test subjects.
That's a theme that we're seeing coming up a lot.
And he did first come up with the recipe for
Fredo's and then later Cheetos. He got inspiration for an
(21:28):
adaption to dairy preservative technique from the US Army's dehydrated cheese,
so in a way, US.
Speaker 2 (21:36):
Army is also responsible for Cheetos.
Speaker 3 (21:38):
Yep. The Army placed a huge order for World War One,
buying twenty five million quarter pound tens of processed cheese
from Craft, and this is what catapulted Craft to what
it is now at least one of the big things.
Point being, the Army was big cheese fans and was
always looking for a way to do more with less.
(22:00):
In nineteen forty three, a USDA dairy scientist by the
name of George Sanders came up with the first cheese powder.
Speaker 2 (22:08):
At the time, the military was a little mad with
the powers of dehydration. You know, water is heavy, heavy,
is expensive to ship. If you dehydrate your food, you
can ship way more of it, be it vegetables, potatoes, eggs,
or cheese. So they were funding all kinds of people
who were working on all these dehydration technologies at the time,
(22:28):
including the aforementioned craft and the USDA, and cheese for
a long time was considered impossible to dehydrate because the
heat used in dehydration would melt the cheese and separate
the fats from the milk solids. But Sanders developed a
method of drying shredded cheese at low temperatures to create
this protective crust not just around the shreds of cheese,
(22:50):
but around the molecules themselves within the shreds. The shreds
could then be ground and dehydrated at closer to a
usual temperature. And this, obviously, like getting a packet of
dehydrated cheese, wouldn't really be the same thing as you
know sending a soldier like a hunk of cheese to
eat like with your hand, But it was useful for
(23:12):
cooking and flavoring.
Speaker 3 (23:14):
And when the war ended, the Army had all of
these wartime contracts and excess food to figure out in
a way that wouldn't calls companies to collapse or maybe
even industries. One of the things they did was sell
back dehydrated cheese at like a third of the price,
and a lot of companies snapped it up. It was cheap,
(23:34):
we'll find a way, We'll find something to do with
it later, including the Freedo Company, which debuted the Cheeto
Dusted with Army Dehydrated Cheese in nineteen forty eight.
Speaker 2 (23:45):
Yeah, and meanwhile, during the war, Freedo was a supplier
of chips to the military, which sort of like craft,
helped increase the band's reach and positioned it as a
national business.
Speaker 3 (23:56):
In nineteen sixty one, the Freedo Company merge with Hwla
and Company, and in nineteen sixty five they merged with
Pepsi Co.
Speaker 1 (24:05):
A couple of.
Speaker 3 (24:06):
Different flavors were tried, but really none stuck around at first,
apart from the Cheesy. In nineteen seventy one, no new
flavors until nineteen ninety two, and Flaming Hot Cheetos.
Speaker 2 (24:22):
All flaming Hot Cheetos.
Speaker 1 (24:24):
They are a favorite around the office.
Speaker 2 (24:25):
I don't necessarily understand it, but Dylan looks like he's
dreaming right now, and.
Speaker 3 (24:32):
The story behind them is pretty great. Richard Montagnees was
a janitor at the California Plants, a Freedo plant. He
had dropped out of high school in part because he
spoke little English at the time, and when he got
a job at the Frido lay plant, he took the
advice of his grandfather, quote, make sure that floor shines
and let them know that A. Montaignes mopped it, and
(24:54):
Montagnees did. As he was working, he started to notice
that there were products catering to Latinos, and one day,
due to a breakdown in the machinery, Montagnez procured some
Cheetohs before they got that coating of cheese powder, and
he took them home and added chili powder in its place.
He got the idea, I believe he saw some elotes
(25:16):
and he was like, Aha, let me try this. Oh yeah,
and this habit was adopted by his friends and family,
who encouraged him to share the idea of this idea
of his with the CEO, and Montaignees did calling up
the CEO directly.
Speaker 1 (25:33):
He didn't realize that wasn't really a thing you did.
Speaker 3 (25:37):
But the CEO heard him out and gave him two
weeks to prepare for a presentation. And Montagnez wasn't sure
what a presentation to a CEO should be sure, but
with the help of his wife, they checked out library
books on marketing, They designed bags and manually made one
hundred packages, and during the presentation, when he was asked
(26:00):
about how much market share they could get, Montaigne says
he sort of spread his arms wide and said this.
Speaker 1 (26:06):
Much, which I love.
Speaker 3 (26:09):
The CEO was like, okay, yeah, sure, And now it's
a best selling flavor. And Montagnees is the executive VP
of Multicultural Sales for PepsiCo North America. He's been named
one of the most influential Hispanic leaders in America by
Fortune five hundred and Newsweek, and he teaches NBA classes
at a college close to his home. When a student
(26:32):
asked how he was teaching without a PhD, Montagnees responded,
I do have a PhD.
Speaker 1 (26:38):
I have been poor, hungry and determined.
Speaker 4 (26:40):
Aw and last I heard Fox Searchlight was.
Speaker 3 (26:44):
Is making a movie about him? Yes, yeah, and yes
these things have a huge following.
Speaker 2 (26:52):
Half flamanhat cheetahs.
Speaker 3 (26:53):
Yes, yes, Katie Perry dressed is one for what I'm
guessing Salloween, but you know it could have been anything.
There's a rap song about them, school kids love them,
and they qualify as smart snacks here in the US,
the whole grain kind with a less salt and less
oil do anyway, So that's the flaming hot Cheetos and
their success reopen the door to new flavors and a
(27:18):
lot of interesting ones.
Speaker 1 (27:20):
I have to say.
Speaker 3 (27:21):
Yeah, there are twenty one flavors in North America, like salsa, conquiso, bacon, cheddar, alapino,
extra flaming Hot Cheetos. In Japan, you can are could
get pepsi flavored, like we mentioned at the top, Mountain
dew flavored cheetos. Pepsi might sound like an odd flavor
of chips, but despite this, or maybe because of it,
(27:44):
Americans rushed to eBay for samples. One review read quote
it created a carbonated sensation when you eat them, kind
of like pop rocks. If pop Rocks came in blindingly
citrus like flavor. China wasn't big into Cheeto It's probably
because of the general lack of cheese and Chinese diet.
(28:05):
So six hundred flavors were tested in focus groups before
a sort of pop corny flavor called Savory American Cream
was declared the winner. Okay, Savory American Cream. In nineteen
seventy one, Cheeto's debuted their mascot to the public.
Speaker 2 (28:24):
A mouse, A mouse, A mouse.
Speaker 3 (28:27):
Yes. The first mascot was the Cheeto's mouse. You can
still find old commercials with him online. Cheese that Goes
Crunch was the slogan. He was very like calm. He
was just like, you know, don't you want to try
some cheese that goes crunch? Very different than the current mascot,
(28:48):
Chester the Cheetah. And he was introduced in the mid eighties.
And we have to talk about Chester for a second.
I'm sorry we have to because it ain't easy be
and cheesy.
Speaker 1 (28:59):
And he's dangerously cheesy and we can relate. He was
cool that we can't really do well.
Speaker 3 (29:07):
He had sunglasses, he had lace up sneakers. Daffy Duck
was his stunt double one cool dude, cool enough for
Pepsi Coo to want to give him his own Saturday Morning.
Speaker 4 (29:19):
Cartoon the proposed name Yo It's the Chester Cheetah Show, but.
Speaker 3 (29:27):
Groups were worried about the impact of essentially a commercial
on kids' brains, and they fought successfully to keep it
off the air.
Speaker 1 (29:35):
I do still, I mean Transformers, Gee.
Speaker 2 (29:39):
Joe, Oh yeah, my Little Pony. I mean like the
Super Mario Brothers Super Show. Like come on, guys, Like,
if you guys let all of that through. What could
have possibly gone wrong with Yo It's the Chester Cheta Show.
Speaker 1 (29:50):
Nothing, Nothing could have come wrong and kind of unrelated
the name of the craft brand Mac and Cheese.
Speaker 3 (30:01):
The mascot is Cheese a source Rex and he too
also had a show at the same time that was
shot down.
Speaker 2 (30:09):
Oh I'm just picturing like a super group, oh Cheese mascots. Sure,
Maybe Chuck E Cheese could yes, yeah, oh man picturing
something very like adventures.
Speaker 1 (30:23):
Or yeah, yeah, I think that.
Speaker 3 (30:29):
For our our other side project that will one day happen,
the Dunker. Perhaps they could be a like boy band
cheat because Cheese as sores drugs has got the oh
sure jazz thing happening. Yeah, Chester seems like he'd sing.
Speaker 2 (30:43):
I think he could play guitar. He seems like the
kind of cat, one cool cat.
Speaker 1 (30:49):
Who's there for the ride. That is a young Hercules reference.
Speaker 3 (30:52):
Probably don't seen that show, but there were a lot
of Cheeto's commercials in the breaks of that show.
Speaker 1 (30:58):
I remember, And some of these commercials.
Speaker 3 (31:03):
Might have been for things like Cheeto Pause, which I
kind of remember, but they were discontinued in nineteen ninety three,
or maybe the X's and O's they were discontinued in
two thousand, or the Pizza Puffs were discontinued in two
thousand and six, the Twist discontinued in twenty twelve.
Speaker 2 (31:21):
Are the Mystery colors? Do you remember the Mystery I don't,
and I'm sort of glad they're like bright green I'm
picturing like Skittles colors but on Cheetos.
Speaker 1 (31:30):
Kind of perfect.
Speaker 3 (31:31):
Kind of yup that all of those probably not that
won't surprise anyone, but all of them have Facebook groups
trying to bring them back, like petitions come back. Especially
I think the X's and O's or the Pause, one
of those two has like a really big Facebook group
in two thousand and nine, a Cheeto that allegedly looked
like Michael Jackson moonwalking was available on eBay, and the
(31:55):
seller claimed he found it the week before Jackson died
and that this increased the value. Allegedly, it sold for
thirty five dollars Wow. That same year, which seemed to
be a big year in finding oddly shaped cheetos, a
couple in Texas found a Cheeto shaped like Jesus, which
newspapers dubbed Jesus There you go, I nod in approval.
(32:19):
In twenty twelve, a Colorado governor brought up Cheetos when
trying to keep the public from getting their hopes up
when it came to cannabis legalization. Quote, the voters have
spoken and we have to respect their will. This will
be a complicated process, but we intend to follow through
that said. Federal law still says marijuana is an illegal drug,
(32:40):
so don't break out the Cheetos or goldfish too quickly,
and voters in Colorado sent cheetos to his office when
cannabis was legalized in the state. And also in twenty twelve,
a flying bag of Cheetos caused a bra at a
high school in indianatudents were waiting outside to get into
(33:01):
the school and a bag of Cheetos hit the assistant
principle in the head, and the assistant principal accused a
student and the student denied it, and things escalated from there.
The student attacked the assistant principle and the superintendent described
it leslie. Cheetos went flying everywhere. As to whether or
not the bag was thrown at them or white was
(33:21):
thrown in that general direction, we're looking into cheeto mysteries.
In twenty thirteen, the world's largest cheeto, the product of
what Freedo Lay called a seasoning accumulation, went on eBay
with bids of over a million dollars before eBay shut
(33:41):
it down for fraudulent bidding. The Cheeto of discoverer donated
it to a small town in Iowa where tourists could
look at it through plexiglass. I don't know if it's
still there, but if it is and you've seen it, listeners,
please send in pictures.
Speaker 1 (33:55):
Yeah.
Speaker 3 (33:56):
In twenty fourteen, a Colorado man stabbed his brother in
an argument that started with cheetos getting dumped onto a bed.
This sounds a lot like an argument my siblings would
have without the stabbing. But yeah, you put something on
my bed, we're gonna get in a fight. Both are
okay and claim that the fight was over stupid stuff.
Speaker 2 (34:17):
Is Cheetahs stuff ever? Stupid stuff?
Speaker 3 (34:22):
I don't know or in one of the philosophical questions
of our time, kind of an aside, Sweetoes, which are
cinnamon sugar sweet Cheetos came out in twenty fifteen, and
this is when the Cheetoh's store opened, where one of
the items available is a makeup bronzer, so you can
achieve that vibrant Cheetos glow.
Speaker 1 (34:44):
Oh boy, that's a lot. Yeah.
Speaker 3 (34:46):
Another fun thing about Cheetos they are a good fighter,
fire starter or tender.
Speaker 2 (34:54):
Not because of anything to do with the cheese powder.
Like I think that the assumption is that there's some
like weird chemical the cheese coating that makes the extra flammable. No,
it's the fact that they're fried in oil. They have
a lot of oil in them, and oil is a
little bit flammable, just a little bit. Yeah.
Speaker 3 (35:11):
But now you know, if you're ever in the woods
you start a fire, be careful, don't do it unless
you know what you're doing. But if you have a
bag of Cheetos.
Speaker 2 (35:19):
Yeah, it can't hurt. Oh, it can hurt.
Speaker 3 (35:22):
Hurt.
Speaker 2 (35:23):
Never take my advice. We have a little bit of
Cheetos marketing science for you. But first we've got one
more quick break for a word from our sponsor, and
(35:46):
we're back. Thank you, sponsor, Yes, thank you. Also special
things to producer Dylan who during the ad break, because
we do frequently talk during the ad break as though
we need to literally take one that although there was
no there was no Chester Sheeta cartoon, there was a
video game called Too Cool to Fool.
Speaker 3 (36:08):
Yes, and there were no mentions of Cheetos in the
game because it's too cool to fool.
Speaker 2 (36:15):
Yeah. But speaking of fooling people, yeah, with snacks. Okay,
So there's there's a term in the snacks market, and
that the getting people to eat more market at large,
which also includes, for example, the military when it's you know,
trying to make sure that soldiers actually eat. There's a
term called sensory specific satiety, and basically this means that
(36:41):
when a particular flavor or sensation that you get from
a food is big enough, it overwhelms your brain and
at first that's a cool thing. You're like, cool, yes,
I like I like this, but quickly your brain goes, oh, okay,
enough of that. And so what processed food manufacturers are
doing when they design a food is trying to make
(37:03):
their foods interesting enough to crave, but not so exciting
that your brain feels full of that thing. They'll test
different formulas with like normal human taste testers, and record
what recipes folks don't like versus what they like okay
versus what they like the most, and it's often a
bell curve where some formula in the middle is that
bliss point of flavor.
Speaker 3 (37:26):
Oh.
Speaker 2 (37:27):
When researching for The New York Times circa twenty thirteen
an article that would become the Extraordinary Science of Addictive Junk,
food writer Michael Moss consulted with a food scientist by
the name of Stephen Witherly and about Cheetos like out
of a whole bag of snacks, Werly picked out the
Cheetohs and said, this is one of the most marvelously
(37:48):
constructed foods on the planet in terms of pure pleasure.
And this has something to do with with a balanced
flavor formula, but also with the way that Cheetos melt
in your mouth. After that initial crunch, it tricks your
brain into feeling like there's nothing to it and that
it's okay to keep eating more.
Speaker 1 (38:07):
Very chicky.
Speaker 2 (38:08):
Indeed, that New York Times article, by the way, makes
it sound like a lot of the food scientists who
are involved with these companies experience like kind of a
lot of guilt over their work and its impact on
the health of the general public.
Speaker 3 (38:24):
Yeah. I remember when this was first coming out and
a lot of people were talking about it and hearing
some of the people involved expressing so much guilt about it.
Speaker 1 (38:33):
Yeah.
Speaker 2 (38:35):
But on a related note, hope is not totally lost
because researchers are always looking at ways to make these
craveable foods healthier, you know, from the type of food
coloring used, to the types of oil used, to the
actual physical batter. There was one study out of Washington
State University that added to the corn meal in an
(38:57):
extruder dried carrot pulp, which is a waste product left
over from juicing carrots. Once extruded, the puffs were even
puffier than usual and the taste was unchanged and the
pulp added a little bit of like fiber vitamins. So
could the future hold healthier cheese puffs.
Speaker 3 (39:19):
I like to think so me too. Thanks science, First,
you make this what marvelous construction of on health. Now
perhaps perhaps you make it healthier healthier. Yeah, but that's
our Cheetos cheese puff but mostly Cheetos episodes. Yeah, I
(39:46):
would love to know the different brands from different countries.
I know we mentioned that two at the topic, and
those are from the UK and Australia. But yeah, in
other countries, if you have different flavors of Cheetos one
or different types.
Speaker 4 (39:59):
Of oh yeah puffs.
Speaker 2 (40:01):
Yeah, and if they've got terrific brand names like the
woltz It. Yeah, it's so good.
Speaker 1 (40:07):
Yeah, let us know, yes, please let us know.
Speaker 3 (40:13):
And that brings us to the end of this classic episode.
We hope that you got as much joy out of
listening to it or re listening to it as we did.
Speaker 1 (40:23):
It's such a fun one.
Speaker 2 (40:24):
Oh yeah, oh yeah, And like y'all, like we are
going to have to do a whole episode about Flame
and Hot Cheetos. The movie that we mentioned was produced.
It came out in twenty twenty three. It was Evil
Longoria's feature film directorial debut. It's called Flame and Hot
and is available on Hulu Slash Disney Plus if you
want to go watch it. I have not, but it
(40:46):
received an OSCAR nomination for Best Original Song. But Barbie
beat it, which happens.
Speaker 1 (40:51):
I suppose.
Speaker 2 (40:53):
There's also been layers of investigation into the whole story,
like questioning its exact veracity, And I just want to
say that in this deeply confusing time, I am here
for the Cheeto discourse. Me too.
Speaker 1 (41:12):
Yeah, we must get to the bottom of this. We
need to save your team as symbol. We've got to
get to the bottom.
Speaker 2 (41:22):
So yeah, future future episode, future flame and hot episode
cut forthcoming.
Speaker 3 (41:30):
Yes, yes, well, listeners, let us know if you've got
tips anywhere. We should look at any cheese curl Cheetos recipes.
But yes, if you would like to email us, please do.
You can at hello at savorpod dot com.
Speaker 2 (41:53):
We're also on social media. You can find us on
Blue Sky and Instagram at savor pod and we do
hope to hear from you. Savor is a production of iHeartRadio.
For more podcasts from iHeartRadio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows. Thanks,
as always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
(42:14):
more good things are coming your way.
Hello, and welcome to Savior production of Buyhart Radio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a classic episode for you about cheese curls, mostly Cheetos,
but also generic brands.
Speaker 3 (00:23):
I did have to clarify this point earlier because I
was like, wait, I don't remember doing an episode on
cheese curls, and then seconds later I was like, oh, Cheetos, Cheetos.
Speaker 2 (00:34):
You mean Cheetos, Uh huh, yep, cheesypoofs, you know the
whole thing.
Speaker 1 (00:39):
Yeah.
Speaker 2 (00:39):
Yeah, this one is from September of twenty eighteen, and
we were so chipper. I almost didn't want to run
this episode because we are so chipper here, and I'm like,
is this appropriate? Is this appropriate for our modern times?
Speaker 1 (00:57):
I think people could use some chipper? Yeah? Yeah, yeah.
Speaker 3 (01:03):
And as I said to you, we talked about a
video game, a branded video.
Speaker 2 (01:09):
Game with Chester Cheetah Oh yeah, and I think.
Speaker 1 (01:14):
You know, if that brings anyone joy like it did me,
we should do it.
Speaker 2 (01:20):
Yeah. Oh yeah, yeah, No, this is a this is
a joyous episode there. I mean, from the way that
they're made to all of these weird marketing details, it's a.
It's a thing of beauty, so forgive our perky tone.
Speaker 1 (01:35):
Yeah.
Speaker 3 (01:39):
It also made me think of our super producer Dylan
and that brings me joy.
Speaker 2 (01:44):
Oh yeah, yeah, because he is a he's a cheetoh genius.
He eats them with chopsticks as so to avoid getting
the dust everywhere.
Speaker 3 (01:52):
Yes, yes, excellent, excellent stuff. Was there any particular reason
this one was on your mind to bring back Lord?
Speaker 2 (02:01):
Nope, it was just it was in the archive. I
was like, oh, that was a fun one. Here we are, yeah,
here we are. Although there is some recent Cheetos news
that I would like to share with you. So just
this month, March of twenty twenty five, still a really
weird number to me.
Speaker 1 (02:21):
Okay.
Speaker 2 (02:21):
So there was a flame and hot Cheeto that someone
found that has shaped more or less like the Pokemon Charizard. Okay,
and it's sold at auction this month for nearly ninety
thousand dollars like eighty seven thousand something wow for auction.
(02:44):
It was packaged on this custom Pokemon card and labeled
Cheeto's Ard, which has one hundred and twenty HP if
you if you need to know that, if that helps
you in any way. There were some sixty bits on it,
and the auctions description explained that this cheeto and I
(03:06):
quote was initially discovered and preserved sometime between twenty eighteen
and twenty twenty two. The cheeto surged in popularity on
social media platforms in late twenty twenty four.
Speaker 1 (03:19):
Okay, how much do you want to bet either Dylan
or Andrew superproducers were involved in this? Both?
Speaker 2 (03:30):
I hope, I mean yeah, although I would hope that
they would tell us about it if they had. You know,
I don't want to learn from Google. That's rude.
Speaker 1 (03:39):
Yes, well, let us know.
Speaker 3 (03:42):
I do have a friend who loves both Cheetos and
Charis Art, so I should chick in with her as well.
Speaker 2 (03:49):
It does, you know, Like I don't always I don't
always like see the image in the clouds that people
are talking about with things like this, but it does.
It does look like Charis Aard, like for like a
flick from a profile.
Speaker 1 (04:01):
Yeah.
Speaker 3 (04:03):
I also love that the preserved sometime between twenty eighteen
and twenty twenty.
Speaker 2 (04:10):
That's a large crow. That's a large range.
Speaker 1 (04:15):
It makes it sound like a fossil, which I love.
Speaker 2 (04:19):
Has anyone radiocarbon dated this cheetos ared right.
Speaker 1 (04:25):
I mean, see, it's hard not to be chipper about Cheeto, dude.
Speaker 2 (04:29):
It is.
Speaker 1 (04:33):
Oh heck, all right, Well.
Speaker 2 (04:36):
I guess we should let former Annie and Lauren take
it away.
Speaker 1 (04:53):
Hello, and welcome to food Stuff.
Speaker 2 (04:55):
I'm Anniris and I'm Lauren vocal Bomb, and today we're
talking about cheat and other cheese puffs, cheeseypoofs, whatever you
want to call them.
Speaker 1 (05:04):
I did keep calling them cheesypoofs. That's from South Park, Yeah.
Speaker 3 (05:08):
As we learned in the fictional trivia thing. I mean
also from watching the show. But I think that's why
it's been on my mind.
Speaker 2 (05:14):
Ah.
Speaker 1 (05:15):
Yes, there's a lot of things to say about Cheetohs.
Speaker 2 (05:19):
There is that. This episode was inspired by our super
producer Dylan and his Cheeto genius. He eats Cheetoh's chopsticks.
It keeps everything nice and clean and neat. He's doing
it currently, he is right this very.
Speaker 3 (05:31):
Moment, and it is delightful. Yes, So I want to
start out with a question. Do you know the game
A Jack in the Bucks?
Speaker 2 (05:39):
I believe we've played it in line for rides at
Disney World.
Speaker 1 (05:44):
Oh that was heads up?
Speaker 2 (05:47):
Oh, okay, okay, sorry.
Speaker 1 (05:48):
Man, we did get a lot of enjoyment out of that.
Speaker 2 (05:50):
But I am familiar with the game Jack in the Box.
Speaker 3 (05:52):
It's like a series of games, sure, but you play
it usually on your phone with other people in the room,
and all the phones connect to the TV.
Speaker 1 (06:00):
And there's one that is sort of.
Speaker 3 (06:02):
Like a March Madness brackets thing where people vote to
determine what being in the bracket should advance. And one
of the competitions or questions is around the sexiest mascot,
and Chester of the Cheetos always wins, no contest, no
(06:24):
one votes for anyone else. And I've pondered it sometimes
I'm like, I mean, I.
Speaker 2 (06:30):
Suppose, you know, as Chester himself might say, it's not
easy being cheesy.
Speaker 3 (06:38):
No, we know. Every time we record we know the battle.
Also another cultural thing I want to mention is super
disilted Dads. The taste of loneliness is the parody brand
on thirty Rock. That's what Liz Lemon eats when she's
sad or you know, upset or just in general because
she's usually pretty oh yeah yeah, Baseline a little bit,
(07:00):
a little bit upset at people.
Speaker 1 (07:02):
Yeah, I love it. I love it. But all right, Cheetos,
what is.
Speaker 2 (07:07):
It Cheetos are a name brand of cheese puffs, which
are a snack made of puffed corn dough that's either
baked or fried and then coated in either dehydrated cheese
or a cheese flavored.
Speaker 4 (07:20):
Powder cheese flavored powder, cheese.
Speaker 2 (07:23):
Flavored powdered yes, depending on your level of actual cheese,
and there there's certain marketing restrictions on what you can
actually call something.
Speaker 1 (07:33):
Love it.
Speaker 2 (07:33):
Yeah. Cheese puffs, by the way, here are are not
to be confused with gagere, which are French pastry puff
bites that are made with just an impressive amount of
grey are cheese and are so delicious, so good. Sometimes
they come stuffed with things.
Speaker 1 (07:48):
Yes, oh oh, indeed.
Speaker 2 (07:50):
Yeah, it's like cheese flavored chew and it's just so good.
Speaker 1 (07:56):
Anyway, Yes, we must move on.
Speaker 2 (07:58):
We do that. It's all who other episode about puff
pastry at some point in the future. I'm a little
bit intimidated by it in a baking and a science standpoint,
but we're gonna come back to it. Meanwhile, Cheetos, Yeah,
how they're made is great. I'm really excited about this
because they're because they're basically a different form of popcorn.
Speaker 3 (08:18):
What yoh, oh, I couldn't be more on board.
Speaker 2 (08:23):
You start, You start the cheeto process with three simple
ingredients and one kind of complicated one corn meal, water, oil,
and flavor coating.
Speaker 1 (08:34):
Flavor coating.
Speaker 2 (08:35):
The flavor coating will come back to you later. But okay,
so did you listen to or perhaps, if you're Annie
and sitting across from me, participate in our popcorn episode.
Speaker 3 (08:43):
I just listened to it on refeat at night and
over heart dreaming of what.
Speaker 1 (08:50):
Could be.
Speaker 3 (08:53):
All right if you if you did listen, or if
you listen every night, you might remember that corn kernels
contain a mix of proteins and starches that, when heated
with a little bit of moisture under pressure, will gelatinize. Yeah,
they turn into this kind of kind of fun goo.
If you release the pressure, the goo will rapidly expand
(09:15):
into a foam that cools at room temperature into a
solid fluff. A kernel of popcorn is its own little pressure
cooker when it's heated up. But when you've got corn meal,
you've got to provide the pressure along with the temperature
in order to create this puffing scenario. So therefore, cheese
puffs are extruded. Extrusion is a scary sounding word, but
(09:39):
it just means that you've got a machine that lets
you push dough through a tube with a dye or
a mold on the end to create different shapes, like
a playdough machine. Oh yeah, except in this case, your
playdough machine is filled with corn meal and just a
little bit of water, and it heats this mixture up
to just about the boiling point of water, and there's
this screw on the inside of the pipe that shears
(10:03):
the hot corn meal against the sides of the tube,
creating enough pressure that the water boils and the corn
meal gelatinizes. So when it goes through that die at
the end into the relatively cool and low pressure environment
that we call normal air, the goo expands into foam
and cools to a solid in a split second. And
(10:24):
the shape of the dye and the way that you
cut the dough as it comes out will determine the
shape of your cheese puff. And I'm actually somehow downplaying
how completely rad this is. That the machine is moving
fast enough and at high enough pressure that when the
puffs come out, they actually fly three feet through the
air and hit this net or cage that drops them
(10:46):
down onto a belt to go on through the rest
of the process.
Speaker 1 (10:49):
Ah, I see a video of this so badly.
Speaker 2 (10:52):
Yes, but we're not done yet.
Speaker 1 (10:56):
There's more.
Speaker 2 (10:57):
Yes, there's more for flavor and crunch and to reduce
the amount of moisture left in the puffs. You know,
you don't want a soggy Cheeto. The puffs will move
through either a fryer or an oven. Cheetos are generally
fried unless they say baked on the package, and then
they're probably baked.
Speaker 1 (11:14):
Yeah, weird.
Speaker 2 (11:16):
Then they're ready for flavor.
Speaker 1 (11:18):
Oh.
Speaker 2 (11:19):
They'll either be spritsed with oil and then tossed with
dry seasonings, or, in the case of Cheetos, sent into
this tumbler drum that simultaneously tosses them and also sprays
them with this pre mixed oil plus seasonings kind of stuff.
This drum is called a flavor reel. By the way,
our e favor Our e e L flavor reel.
Speaker 1 (11:41):
Hmmm.
Speaker 2 (11:42):
I love everything about this. The coated puffs are allowed
to dry out, and they're packaged, and the entire process
of creating this packaged product takes like less than twenty minutes.
Speaker 1 (11:56):
I have some kind of weird desire to just like
stand and fill the net and be pelted with ga Almost.
Speaker 2 (12:06):
That is slightly strange, but.
Speaker 1 (12:08):
I want to be in like a beekeeping soup. I
don't know what this says about.
Speaker 4 (12:12):
Me, Lauren, I don't know.
Speaker 2 (12:13):
I can't deny that it sounds delightful. I just want
to spread my arms wide and just receive, receive the
corn puff goodness.
Speaker 3 (12:24):
Yeah. Yeah, as wacky as it all is, it is
this highly scientific process. You have to get the just
the right moisture content in the original corn meal itself,
and also once you add the water, and also throughout
the whole process, and also when you're packaging it. Cheetos
has an in house lab that analyzes the chemical composition
of their product once every thirty minutes wow, and then
(12:45):
once every four hours, a panel of four tasters will
inspect a sample, comparing it to reference Cheetos that are
flown in by the powers that be. It is so scientific,
fantastic reference Cheetos. Who gets to be the tasters? It's
just like a job you chained for your whole life.
Speaker 2 (13:03):
I think it is.
Speaker 1 (13:04):
The rocky theme is planning and you're like dinner, dinner,
eating cheetahs.
Speaker 2 (13:10):
I didn't ask. There's no one that I could ask.
Speaker 1 (13:13):
Okay, if you know right in yes please.
Speaker 2 (13:15):
There's also a recipe for making your own up on
splendid Table. It involves steaming tapioca and corn flour dough
for an hour, dehydrating pieces of it for up to
ten hours, and then deep frying them.
Speaker 3 (13:31):
Wow.
Speaker 2 (13:32):
I was almost scared to link this because I feel
like you're gonna go do it.
Speaker 3 (13:36):
Yeah, yeah, and I suspect it won't go well for me,
but you know, I won't know until I try exactly
like a very big, broad shruggy gesture.
Speaker 2 (13:50):
In terms of nutrition, mm hmm, baked baked cheese puffs
aren't too bad for you, but the fried one's uh,
nutritionally speaking, you know, they're mostly oil and simple carbohydrates.
You know, it's just fat and like the specific type
of sugars that carb sugars that get you like a
(14:12):
little bit high. Oh, I mean, not like high high,
but they just perk you up real quick.
Speaker 1 (14:18):
Okay.
Speaker 2 (14:19):
So it's a very pleasurable thing to eat along with salt,
which you know also gives you a little bit of
a that's delicious. Some of the other ingredients listed on
your typical cheese puff package are vitamins and minerals that
actually get leeched from the corn meal during processing and
thus are added back in so that your snack isn't
like completely nutritional avoid So that's nice. Yeah, yeah, But
(14:42):
what I'm saying is that you know, they feel like
a treat, and they should be treated as.
Speaker 3 (14:47):
Treats, treated as a treat all right around the world.
There are all kinds of brands of cheese puffs, like
Twisties and what's Its, But the leading brand of cheese
puffs I keep wanting to call them cheeseyproofs is Freedo
Laths Cheetos, which boasted four billion in annual sales in
(15:08):
twenty thirteen. And to make a year's supply of Cheetos
pepsi co needs five thousand cows to get the eleven
million gallons of milk two hundred gallons per cow to
make the ten million pounds of cheddar cheese for that
cheesy powder.
Speaker 2 (15:24):
More and how that cheesey powder is made. In the
middle of our history section.
Speaker 3 (15:27):
Yeah, twenty two countries produced Cheetos, making all kinds of flavors,
from pepsi to peanut butter.
Speaker 1 (15:33):
Oh No.
Speaker 3 (15:35):
Drillis did a rather in death look into the serving
sizes of nine types of chip snack things and found
that Cheetos regularly gives customers more than the serving size
on the back indicates. One hundred and eighty nine is
what it probably says in the back, but what you're
more likely to get is something closer to two hundred
(15:56):
and thirty seven and a half, and Cheetos was declared
the vale winner of all the others at point zero
zero eight dollars I guess cents per chip. Uh.
Speaker 2 (16:10):
Interestingly, baby boomers are the first generation whose intake of
snacks did not decline as they hit middle age, but increased.
Speaker 1 (16:19):
Interesting.
Speaker 2 (16:19):
Indeed, I think it has something to do with our
snack habits overall.
Speaker 3 (16:23):
Probably twenty sixteen is sometimes known as the year of
the Cheeto. It appeared in loads of fast food items
like casadas, burritos, or as the coating on chicken tenders,
the scientific marvel.
Speaker 1 (16:37):
That is Burger Kings, mac and Cheeto's.
Speaker 3 (16:40):
They were hailed as the new Torito, which I love
that because I don't know what that means.
Speaker 2 (16:48):
What oh wars peace, I don't know.
Speaker 1 (16:52):
Is the doo.
Speaker 3 (16:54):
Nothing makes sense anymore, but the cheto speaking of making
sense or not as a very perhaps a surprising history,
it does.
Speaker 2 (17:07):
And we will get into that just as soon as
we get back from a quick break for a word
from our sponsor.
Speaker 1 (17:22):
And we're back. Thank you, Spencer, Yes, thank you. All right,
So we owe our thanks.
Speaker 3 (17:29):
For cheese curls cheese puffs puffs to an animal feed
manufacturer in Wisconsin in nineteen thirty.
Speaker 1 (17:38):
Five animal feed, animal feed. Mm hm, yep. I'm not
gonna explain more. I'm gonna let you wonder about it.
Speaker 2 (17:46):
Perfect.
Speaker 1 (17:47):
No, I have to explain everything because I love it. Okay.
Speaker 3 (17:51):
So, when this manufacturer is making the feed, and grinder
flaked the corn, and in order to clean the grinder
works would feed the machine damp corn, which made these
poofy corn things aka corn puffs. One of the employees
took them home and dried them out, and when he
(18:12):
didn't die, he found the flavor and texture quite pleasing actually,
and he suggested that the company sell them for human
consumption under the name corn curls with ks, which they
did after changing the name of the company to you
know shake. The history of you know, animal feed Yeah,
we're an animal feed company, but now we're feeding you humans.
(18:34):
The Elmer Candy Corporation lays claim to creating the first
cheese curl, the cheeweese as well, and the cheese doodle.
Cheese with the Z was a popular snack produced in
New York and it came onto the scene in the fifties.
But when it comes to Cheetos, they were the invention
of Ce Doolan in nineteen forty eight. Doolan was born
(18:59):
in Kansas City, Kansas, in nineteen oh thirty, but his
family moved to Texas when he was quite young. His
father was an inventor, and the young Dulan worked at
his father's auto repair shop and the confectionery that the
family owned. He was looking for a new snack and
he responded to an ad in the San Antonio Express
for a fried corn chip recipe an adapted potato riser
(19:23):
and that's not all nineteen retail accounts too, and Dulan
got all of this for a cool one hundred bucks.
Then massa was pushed through the riser and then snipped
into ribbons and fried in oil.
Speaker 1 (19:38):
These chips were named.
Speaker 3 (19:41):
Frido's and in nineteen thirty two, the Freedo company got
its start. It grew relatively quickly, five plants by nineteen
forty seven, and they made other snacks as well.
Speaker 1 (19:51):
Friedo wasn't the only thing. Doulan was behind innovations.
Speaker 3 (19:55):
And practices like store door delivery or having the company
salespeople do the stocking of their product clip racks who
was behind that. He experimented with canned foods and toes
and fast food, opening one of the first tex mex
fast food places in the country and the first place
in Dallas to have a microwave as it was.
Speaker 2 (20:16):
Called at the time raidar range Wow.
Speaker 3 (20:21):
He came up with cup shaped fried tortilla shells. Another
thing he did was invest in Disneyland in its early stages.
When it opened in nineteen fifty five, Disneyland featured a
restaurant of Doolands called Cosasa.
Speaker 2 (20:34):
Free Does.
Speaker 3 (20:36):
Kind of ironically, I guess he was a big health
nut and kept up to date with health advancements and trends,
and he tried to translate that into his products. He
went on to join the Texas Department of Agriculture, which
later developed a corn hybrid that was used in Freedo's.
Speaker 1 (20:51):
Both he and his.
Speaker 3 (20:52):
Father did so much more like this is very very condensed,
but reading it was one of those times where I
was like, what you did this much stuff?
Speaker 1 (21:00):
Really?
Speaker 2 (21:01):
Also, and how did you You must have gotten up
very early in the morning.
Speaker 3 (21:05):
Exactly, But that's kind of the gist Cheetos, though, Dulan
was looking to make a snack that wouldn't ghost stale,
and he got his inspiration from corn chips, and he
conducted several experiments with his kids as the test subjects.
That's a theme that we're seeing coming up a lot.
And he did first come up with the recipe for
Fredo's and then later Cheetos. He got inspiration for an
(21:28):
adaption to dairy preservative technique from the US Army's dehydrated cheese,
so in a way, US.
Speaker 2 (21:36):
Army is also responsible for Cheetos.
Speaker 3 (21:38):
Yep. The Army placed a huge order for World War One,
buying twenty five million quarter pound tens of processed cheese
from Craft, and this is what catapulted Craft to what
it is now at least one of the big things.
Point being, the Army was big cheese fans and was
always looking for a way to do more with less.
(22:00):
In nineteen forty three, a USDA dairy scientist by the
name of George Sanders came up with the first cheese powder.
Speaker 2 (22:08):
At the time, the military was a little mad with
the powers of dehydration. You know, water is heavy, heavy,
is expensive to ship. If you dehydrate your food, you
can ship way more of it, be it vegetables, potatoes, eggs,
or cheese. So they were funding all kinds of people
who were working on all these dehydration technologies at the time,
(22:28):
including the aforementioned craft and the USDA, and cheese for
a long time was considered impossible to dehydrate because the
heat used in dehydration would melt the cheese and separate
the fats from the milk solids. But Sanders developed a
method of drying shredded cheese at low temperatures to create
this protective crust not just around the shreds of cheese,
(22:50):
but around the molecules themselves within the shreds. The shreds
could then be ground and dehydrated at closer to a
usual temperature. And this, obviously, like getting a packet of
dehydrated cheese, wouldn't really be the same thing as you
know sending a soldier like a hunk of cheese to
eat like with your hand, But it was useful for
(23:12):
cooking and flavoring.
Speaker 3 (23:14):
And when the war ended, the Army had all of
these wartime contracts and excess food to figure out in
a way that wouldn't calls companies to collapse or maybe
even industries. One of the things they did was sell
back dehydrated cheese at like a third of the price,
and a lot of companies snapped it up. It was cheap,
(23:34):
we'll find a way, We'll find something to do with
it later, including the Freedo Company, which debuted the Cheeto
Dusted with Army Dehydrated Cheese in nineteen forty eight.
Speaker 2 (23:45):
Yeah, and meanwhile, during the war, Freedo was a supplier
of chips to the military, which sort of like craft,
helped increase the band's reach and positioned it as a
national business.
Speaker 3 (23:56):
In nineteen sixty one, the Freedo Company merge with Hwla
and Company, and in nineteen sixty five they merged with
Pepsi Co.
Speaker 1 (24:05):
A couple of.
Speaker 3 (24:06):
Different flavors were tried, but really none stuck around at first,
apart from the Cheesy. In nineteen seventy one, no new
flavors until nineteen ninety two, and Flaming Hot Cheetos.
Speaker 2 (24:22):
All flaming Hot Cheetos.
Speaker 1 (24:24):
They are a favorite around the office.
Speaker 2 (24:25):
I don't necessarily understand it, but Dylan looks like he's
dreaming right now, and.
Speaker 3 (24:32):
The story behind them is pretty great. Richard Montagnees was
a janitor at the California Plants, a Freedo plant. He
had dropped out of high school in part because he
spoke little English at the time, and when he got
a job at the Frido lay plant, he took the
advice of his grandfather, quote, make sure that floor shines
and let them know that A. Montaignes mopped it, and
(24:54):
Montagnees did. As he was working, he started to notice
that there were products catering to Latinos, and one day,
due to a breakdown in the machinery, Montagnez procured some
Cheetohs before they got that coating of cheese powder, and
he took them home and added chili powder in its place.
He got the idea, I believe he saw some elotes
(25:16):
and he was like, Aha, let me try this. Oh yeah,
and this habit was adopted by his friends and family,
who encouraged him to share the idea of this idea
of his with the CEO, and Montaignees did calling up
the CEO directly.
Speaker 1 (25:33):
He didn't realize that wasn't really a thing you did.
Speaker 3 (25:37):
But the CEO heard him out and gave him two
weeks to prepare for a presentation. And Montagnez wasn't sure
what a presentation to a CEO should be sure, but
with the help of his wife, they checked out library
books on marketing, They designed bags and manually made one
hundred packages, and during the presentation, when he was asked
(26:00):
about how much market share they could get, Montaigne says
he sort of spread his arms wide and said this.
Speaker 1 (26:06):
Much, which I love.
Speaker 3 (26:09):
The CEO was like, okay, yeah, sure, And now it's
a best selling flavor. And Montagnees is the executive VP
of Multicultural Sales for PepsiCo North America. He's been named
one of the most influential Hispanic leaders in America by
Fortune five hundred and Newsweek, and he teaches NBA classes
at a college close to his home. When a student
(26:32):
asked how he was teaching without a PhD, Montagnees responded,
I do have a PhD.
Speaker 1 (26:38):
I have been poor, hungry and determined.
Speaker 4 (26:40):
Aw and last I heard Fox Searchlight was.
Speaker 3 (26:44):
Is making a movie about him? Yes, yeah, and yes
these things have a huge following.
Speaker 2 (26:52):
Half flamanhat cheetahs.
Speaker 3 (26:53):
Yes, yes, Katie Perry dressed is one for what I'm
guessing Salloween, but you know it could have been anything.
There's a rap song about them, school kids love them,
and they qualify as smart snacks here in the US,
the whole grain kind with a less salt and less
oil do anyway, So that's the flaming hot Cheetos and
their success reopen the door to new flavors and a
(27:18):
lot of interesting ones.
Speaker 1 (27:20):
I have to say.
Speaker 3 (27:21):
Yeah, there are twenty one flavors in North America, like salsa, conquiso, bacon, cheddar, alapino,
extra flaming Hot Cheetos. In Japan, you can are could
get pepsi flavored, like we mentioned at the top, Mountain
dew flavored cheetos. Pepsi might sound like an odd flavor
of chips, but despite this, or maybe because of it,
(27:44):
Americans rushed to eBay for samples. One review read quote
it created a carbonated sensation when you eat them, kind
of like pop rocks. If pop Rocks came in blindingly
citrus like flavor. China wasn't big into Cheeto It's probably
because of the general lack of cheese and Chinese diet.
(28:05):
So six hundred flavors were tested in focus groups before
a sort of pop corny flavor called Savory American Cream
was declared the winner. Okay, Savory American Cream. In nineteen
seventy one, Cheeto's debuted their mascot to the public.
Speaker 2 (28:24):
A mouse, A mouse, A mouse.
Speaker 3 (28:27):
Yes. The first mascot was the Cheeto's mouse. You can
still find old commercials with him online. Cheese that Goes
Crunch was the slogan. He was very like calm. He
was just like, you know, don't you want to try
some cheese that goes crunch? Very different than the current mascot,
(28:48):
Chester the Cheetah. And he was introduced in the mid eighties.
And we have to talk about Chester for a second.
I'm sorry we have to because it ain't easy be
and cheesy.
Speaker 1 (28:59):
And he's dangerously cheesy and we can relate. He was
cool that we can't really do well.
Speaker 3 (29:07):
He had sunglasses, he had lace up sneakers. Daffy Duck
was his stunt double one cool dude, cool enough for
Pepsi Coo to want to give him his own Saturday Morning.
Speaker 4 (29:19):
Cartoon the proposed name Yo It's the Chester Cheetah Show, but.
Speaker 3 (29:27):
Groups were worried about the impact of essentially a commercial
on kids' brains, and they fought successfully to keep it
off the air.
Speaker 1 (29:35):
I do still, I mean Transformers, Gee.
Speaker 2 (29:39):
Joe, Oh yeah, my Little Pony. I mean like the
Super Mario Brothers Super Show. Like come on, guys, Like,
if you guys let all of that through. What could
have possibly gone wrong with Yo It's the Chester Cheta Show.
Speaker 1 (29:50):
Nothing, Nothing could have come wrong and kind of unrelated
the name of the craft brand Mac and Cheese.
Speaker 3 (30:01):
The mascot is Cheese a source Rex and he too
also had a show at the same time that was
shot down.
Speaker 2 (30:09):
Oh I'm just picturing like a super group, oh Cheese mascots. Sure,
Maybe Chuck E Cheese could yes, yeah, oh man picturing
something very like adventures.
Speaker 1 (30:23):
Or yeah, yeah, I think that.
Speaker 3 (30:29):
For our our other side project that will one day happen,
the Dunker. Perhaps they could be a like boy band
cheat because Cheese as sores drugs has got the oh
sure jazz thing happening. Yeah, Chester seems like he'd sing.
Speaker 2 (30:43):
I think he could play guitar. He seems like the
kind of cat, one cool cat.
Speaker 1 (30:49):
Who's there for the ride. That is a young Hercules reference.
Speaker 3 (30:52):
Probably don't seen that show, but there were a lot
of Cheeto's commercials in the breaks of that show.
Speaker 1 (30:58):
I remember, And some of these commercials.
Speaker 3 (31:03):
Might have been for things like Cheeto Pause, which I
kind of remember, but they were discontinued in nineteen ninety three,
or maybe the X's and O's they were discontinued in
two thousand, or the Pizza Puffs were discontinued in two
thousand and six, the Twist discontinued in twenty twelve.
Speaker 2 (31:21):
Are the Mystery colors? Do you remember the Mystery I don't,
and I'm sort of glad they're like bright green I'm
picturing like Skittles colors but on Cheetos.
Speaker 1 (31:30):
Kind of perfect.
Speaker 3 (31:31):
Kind of yup that all of those probably not that
won't surprise anyone, but all of them have Facebook groups
trying to bring them back, like petitions come back. Especially
I think the X's and O's or the Pause, one
of those two has like a really big Facebook group
in two thousand and nine, a Cheeto that allegedly looked
like Michael Jackson moonwalking was available on eBay, and the
(31:55):
seller claimed he found it the week before Jackson died
and that this increased the value. Allegedly, it sold for
thirty five dollars Wow. That same year, which seemed to
be a big year in finding oddly shaped cheetos, a
couple in Texas found a Cheeto shaped like Jesus, which
newspapers dubbed Jesus There you go, I nod in approval.
(32:19):
In twenty twelve, a Colorado governor brought up Cheetos when
trying to keep the public from getting their hopes up
when it came to cannabis legalization. Quote, the voters have
spoken and we have to respect their will. This will
be a complicated process, but we intend to follow through
that said. Federal law still says marijuana is an illegal drug,
(32:40):
so don't break out the Cheetos or goldfish too quickly,
and voters in Colorado sent cheetos to his office when
cannabis was legalized in the state. And also in twenty twelve,
a flying bag of Cheetos caused a bra at a
high school in indianatudents were waiting outside to get into
(33:01):
the school and a bag of Cheetos hit the assistant
principle in the head, and the assistant principal accused a
student and the student denied it, and things escalated from there.
The student attacked the assistant principle and the superintendent described
it leslie. Cheetos went flying everywhere. As to whether or
not the bag was thrown at them or white was
(33:21):
thrown in that general direction, we're looking into cheeto mysteries.
In twenty thirteen, the world's largest cheeto, the product of
what Freedo Lay called a seasoning accumulation, went on eBay
with bids of over a million dollars before eBay shut
(33:41):
it down for fraudulent bidding. The Cheeto of discoverer donated
it to a small town in Iowa where tourists could
look at it through plexiglass. I don't know if it's
still there, but if it is and you've seen it, listeners,
please send in pictures.
Speaker 1 (33:55):
Yeah.
Speaker 3 (33:56):
In twenty fourteen, a Colorado man stabbed his brother in
an argument that started with cheetos getting dumped onto a bed.
This sounds a lot like an argument my siblings would
have without the stabbing. But yeah, you put something on
my bed, we're gonna get in a fight. Both are
okay and claim that the fight was over stupid stuff.
Speaker 2 (34:17):
Is Cheetahs stuff ever? Stupid stuff?
Speaker 3 (34:22):
I don't know or in one of the philosophical questions
of our time, kind of an aside, Sweetoes, which are
cinnamon sugar sweet Cheetos came out in twenty fifteen, and
this is when the Cheetoh's store opened, where one of
the items available is a makeup bronzer, so you can
achieve that vibrant Cheetos glow.
Speaker 1 (34:44):
Oh boy, that's a lot. Yeah.
Speaker 3 (34:46):
Another fun thing about Cheetos they are a good fighter,
fire starter or tender.
Speaker 2 (34:54):
Not because of anything to do with the cheese powder.
Like I think that the assumption is that there's some
like weird chemical the cheese coating that makes the extra flammable. No,
it's the fact that they're fried in oil. They have
a lot of oil in them, and oil is a
little bit flammable, just a little bit. Yeah.
Speaker 3 (35:11):
But now you know, if you're ever in the woods
you start a fire, be careful, don't do it unless
you know what you're doing. But if you have a
bag of Cheetos.
Speaker 2 (35:19):
Yeah, it can't hurt. Oh, it can hurt.
Speaker 3 (35:22):
Hurt.
Speaker 2 (35:23):
Never take my advice. We have a little bit of
Cheetos marketing science for you. But first we've got one
more quick break for a word from our sponsor, and
(35:46):
we're back. Thank you, sponsor, Yes, thank you. Also special
things to producer Dylan who during the ad break, because
we do frequently talk during the ad break as though
we need to literally take one that although there was
no there was no Chester Sheeta cartoon, there was a
video game called Too Cool to Fool.
Speaker 3 (36:08):
Yes, and there were no mentions of Cheetos in the
game because it's too cool to fool.
Speaker 2 (36:15):
Yeah. But speaking of fooling people, yeah, with snacks. Okay,
So there's there's a term in the snacks market, and
that the getting people to eat more market at large,
which also includes, for example, the military when it's you know,
trying to make sure that soldiers actually eat. There's a
term called sensory specific satiety, and basically this means that
(36:41):
when a particular flavor or sensation that you get from
a food is big enough, it overwhelms your brain and
at first that's a cool thing. You're like, cool, yes,
I like I like this, but quickly your brain goes, oh, okay,
enough of that. And so what processed food manufacturers are
doing when they design a food is trying to make
(37:03):
their foods interesting enough to crave, but not so exciting
that your brain feels full of that thing. They'll test
different formulas with like normal human taste testers, and record
what recipes folks don't like versus what they like okay
versus what they like the most, and it's often a
bell curve where some formula in the middle is that
bliss point of flavor.
Speaker 3 (37:26):
Oh.
Speaker 2 (37:27):
When researching for The New York Times circa twenty thirteen
an article that would become the Extraordinary Science of Addictive Junk,
food writer Michael Moss consulted with a food scientist by
the name of Stephen Witherly and about Cheetos like out
of a whole bag of snacks, Werly picked out the
Cheetohs and said, this is one of the most marvelously
(37:48):
constructed foods on the planet in terms of pure pleasure.
And this has something to do with with a balanced
flavor formula, but also with the way that Cheetos melt
in your mouth. After that initial crunch, it tricks your
brain into feeling like there's nothing to it and that
it's okay to keep eating more.
Speaker 1 (38:07):
Very chicky.
Speaker 2 (38:08):
Indeed, that New York Times article, by the way, makes
it sound like a lot of the food scientists who
are involved with these companies experience like kind of a
lot of guilt over their work and its impact on
the health of the general public.
Speaker 3 (38:24):
Yeah. I remember when this was first coming out and
a lot of people were talking about it and hearing
some of the people involved expressing so much guilt about it.
Speaker 1 (38:33):
Yeah.
Speaker 2 (38:35):
But on a related note, hope is not totally lost
because researchers are always looking at ways to make these
craveable foods healthier, you know, from the type of food
coloring used, to the types of oil used, to the
actual physical batter. There was one study out of Washington
State University that added to the corn meal in an
(38:57):
extruder dried carrot pulp, which is a waste product left
over from juicing carrots. Once extruded, the puffs were even
puffier than usual and the taste was unchanged and the
pulp added a little bit of like fiber vitamins. So
could the future hold healthier cheese puffs.
Speaker 3 (39:19):
I like to think so me too. Thanks science, First,
you make this what marvelous construction of on health. Now
perhaps perhaps you make it healthier healthier. Yeah, but that's
our Cheetos cheese puff but mostly Cheetos episodes. Yeah, I
(39:46):
would love to know the different brands from different countries.
I know we mentioned that two at the topic, and
those are from the UK and Australia. But yeah, in
other countries, if you have different flavors of Cheetos one
or different types.
Speaker 4 (39:59):
Of oh yeah puffs.
Speaker 2 (40:01):
Yeah, and if they've got terrific brand names like the
woltz It. Yeah, it's so good.
Speaker 1 (40:07):
Yeah, let us know, yes, please let us know.
Speaker 3 (40:13):
And that brings us to the end of this classic episode.
We hope that you got as much joy out of
listening to it or re listening to it as we did.
Speaker 1 (40:23):
It's such a fun one.
Speaker 2 (40:24):
Oh yeah, oh yeah, And like y'all, like we are
going to have to do a whole episode about Flame
and Hot Cheetos. The movie that we mentioned was produced.
It came out in twenty twenty three. It was Evil
Longoria's feature film directorial debut. It's called Flame and Hot
and is available on Hulu Slash Disney Plus if you
want to go watch it. I have not, but it
(40:46):
received an OSCAR nomination for Best Original Song. But Barbie
beat it, which happens.
Speaker 1 (40:51):
I suppose.
Speaker 2 (40:53):
There's also been layers of investigation into the whole story,
like questioning its exact veracity, And I just want to
say that in this deeply confusing time, I am here
for the Cheeto discourse. Me too.
Speaker 1 (41:12):
Yeah, we must get to the bottom of this. We
need to save your team as symbol. We've got to
get to the bottom.
Speaker 2 (41:22):
So yeah, future future episode, future flame and hot episode
cut forthcoming.
Speaker 3 (41:30):
Yes, yes, well, listeners, let us know if you've got
tips anywhere. We should look at any cheese curl Cheetos recipes.
But yes, if you would like to email us, please do.
You can at hello at savorpod dot com.
Speaker 2 (41:53):
We're also on social media. You can find us on
Blue Sky and Instagram at savor pod and we do
hope to hear from you. Savor is a production of iHeartRadio.
For more podcasts from iHeartRadio, you can visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows. Thanks,
as always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
(42:14):
more good things are coming your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com