Legal history of it like the baker's dozen to never be underweight may have been covered before. Inclusion of an egg in cake premix boxes, while unnessary, sold more because it felt more like baking.

That is some knead to know information, for sure

I took an entire college course on the history of bread... it's intense

Oo, interesting idea! We were already batting around the idea of an episode on the "celebrity chef," but I think it'd be cool to expand this out as you suggest here. Thanks for commenting!

@@MentalFloss 😁 Thanks for the kind response and the awesome channel! I’d also like to suggest the history of sushi. I remember hearing an anecdote about how fishermen likely invented sushi by bringing a pot of rice out with them while they fished and would then take lunch breaks by using some of their catch as a snack and continue fishing. I could never verify that, however it seems a reasonable assumption. Regardless of it’s accuracy, the history of sushi is quite interesting and potentially worth the dive in! dftba!

I've been there! I lived in Humboldt for 8 years. 😁

Thank you kindly, and re: other cultures, for sure! It's a bit harder to address cultures where the primary sources aren't in English, but we definitely want to branch out from America. In the meantime, if you haven't seen our episode on soul food, it's definitely one we're proud of and (imo) worth a watch!

@@MentalFloss yeah i like that episode too :)

I received one of those vouchers once. When I produced it on the following visit, the waiter's demeanor got a lot more awkward. He probably took it as a sign that we were temperamental complainers who would be summoning the management for some perceived wrong. We did not enjoy our Blooming Onion, but felt compelled to eat the whole thing lest we be cursed with another voucher.

What’s nice about the tattoos

Super Mario wants to know what that guy's doing with his sisters overalls !🤔... 🍄🐢... 😳 *"NUFF SAID"™*

@@seanbaugh3239 missed his laundry day lol

False. In-N-Out for example has an official secret menu with the options posted on their website. A 3 by 3 for example is a double double with an extra patty and cheese slice. Animal style means add onions grilled in mustard.

They often start out as a thing employees make for themselves, which other employees also enjoy, and may tell friends or family about. While a different location of that chain will have the same ingredients (sometimes with regional differences, but mostly), even if their employees came up with the same thing - they call it something else. When the Internet got involved and these ideas spread to other locations, with their non-standard names - we now have confusion. Especially when people decide ordering a non-menu item is cool. Mostly it just makes you a pain in the arse. Especially if there’s a line. If you’re not a regular - weekly or daily and they know your order as soon as you appear at the door- please only make your off menu requests when the place is nearly empty. And tip. They did something special for you - you need to tip.

@@lynn858 that's how the taco bell crunch wrap was made. I heard an interview with the guy who (somewhat credibly) claimed to have invented it. But he was baked af and got fired, but they were happy to keep his idea and make millions off it.

@@lynn858 Yeah, that's my experience with it.

Well, any BRIEF list of information was considered a menu!

Hahahah real heads know.

Social anxiety, and my partner knowing a lot of people in the local restaurant industry, led me to find it easier to give my partner money at home, so I felt I paid my share, but they could decide if they wanted to tip well, or particularly generously, and we never had any inelegant moments about debating who pays. It does feel a bit odd to go to places regularly and have them always see the guy pay, as if I’m a kept woman or something, but if they can’t imagine that we have a balance that works for us, screw em.

@@lynn858 Well we were just hanging out and the d -bags had to use the restrooms we saw a moment to help out a friend

I was once informed that there isn't much meat on a squirrel, but they (and this phrase is lodged in my mind for no good reason) "make good eatin."