Grown -ups, Wondery Plus subscribers can listen to Wow in the World early and ad -free right now.
Join Wondery Plus in the Wondery app or Wondery Kids Plus on Apple Podcasts.
Hello and welcome to We Wow on the Weekend!
I'm your host, Dennis, and that's my co -host, Reggie the Giant Pigeon.
Reggie, I think it's time you stepped it up as co -host a little bit.
You know, like sometimes I start the show by asking you questions, so how about you ask me some questions?
Oh, that's a good question.
And my answer to that is England 1846.
Another great question.
Um, I'm gonna say yellow.
No, no, no, no, blue.
Okay, so see now that would be a tie between blobfish makeovers and Mesopotamia's Got Talent.
Wow, good questions Reggie.
You are an excellent conversationalist.
Okay, let's get into our first segment, dishing it up with Dennis.
Dish it up on a dish.
Anything that you wish.
Take a bite. That's the wish!
Dish it up with Dennis and Reggie.
Today on Dishin' It Up with Dennis and Reggie, we'll be making a charcuterie board.
A charcuterie board is a fancy way of saying a plate full of meats.
Step one. Get a board.
Yeah, I think we have a board around here somewhere.
Uh, let me look. Let's see.
Oh, here are some board games.
Maybe one of these will work.
Let's see. What's this one?
Snakes and ladders?
Ew, no. I told mother to sell that at the yard sale last year.
Ew, I hate snakes. What else we got?
Um, okay. Here's one that doesn't have snakes on it.
Just a bunch of squares.
All right. It's a checker board or a chess board, whatever.
Well, I lost all the game pieces so it doesn't matter.
Okay, so we have our board.
So now it's on to step two.
Add the meat. I have a whole bag of baloney here and I'm just gonna arrange it in a little festive pile.
There we go. Then I'm gonna sprinkle on a little beef jerky.
And then I'll put on one of these pepperoni that I picked off last night's pizza because they're too spicy.
You can eat those, Reggie.
Fine. Don't eat it, whatever.
And done. Yay, charcuterie board.
I know. It's so fancy.
Let's try some. Warm baloney.
Oh, I can really taste the bag I had in him.
Oh, hang on. There's a card here stuck from some other games of the board.
Let's see. What does it say?
Acquire bonus value point.
I don't know what that means, but hooray.
Bonus value points.
Okay, that's enough charcuterie.
Let's move on to a little segment I like to call Inside Tinkercast Studios.
Inside Tinkercast Studios.
This is the part where we revisit an episode of one of my favorite Tinkercast shows.
And today, we're listening to Wow in the World Season 2, Episode 6, called Totally Spiced Out.
Oh, I think this is the one where Grandma G -Force eats all those hot peppers.
Yeah, I'm sweating just thinking about it.
Quick, Reggie. Hand me the fake money from that board game over there.
Oh, Reggie, all of it.
I need to make a fan.
Okay, give me that.
Okay. That's better.
All right, let's listen to the episode.
Here we go. And play.
Wow in the World will be right back.
Grownups, this message is for you.
That's it. Back to the show.
Wow in the World. Hang on, I'll be right there.
Hurry up, we're going to be late for the Super Bowl of Spice Smackdown.
Oh, oh, hi, Mindy. Are you ready yet?
Mindy, what are you wearing?
Oh, isn't it awesome?
It's my red hot, silly peppers t -shirt.
And I made it just for this occasion.
Uh. Oh, and here, I made one for you too.
Only yours says, ta da.
Spice, spice, baby?
I'm not. And I got us both a pair of shiny spandex tights that will make our legs look like a bunch of banana peppers.
Uh, no. And last but not least, try this baby on for size.
A hat shaped like a giant chili pepper?
Come on, where's your spicy spirit, man?
Okay, but just be careful with my hair.
I had to wax it down extra tight this morning.
Just going to shove your head into this tight squeeze.
There. That's never coming off because I glued it.
What? Now you look like a party pepper.
I think it's squeezing my brain.
Oh, that's okay. It'll bounce back.
Mindy. Reggie! Reggie, we need you to take us to the Super Bowl of Spice Smack Down.
You know, on second thought, why don't we just hang out here and organize my collection of - Hold on to your hot tamales, flames coming out of Reggie's talons.
Reggie bringing the heat!
I think that means he landed us in the right place.
Where are we? Guy Roz, look over there.
Wow. What's that? It looks like a giant stadium -sized bowl of chili with steam coming off the top.
Oh, that's because it is a giant stadium -sized bowl of chili with steam coming off the top.
What in the - Guy Roz?
Welcome to the Super Bowl of Spice Smack Down World Championship Face Off.
You know, my grandma G -Force used to take me here when I was a baby.
In fact, she was once crowned world champion.
But then she burned her tongue, and she never competed again.
Oh, well, that's kind of sad, I guess.
So what exactly is this thing?
Oh, so it's when all of the hottest peppers from all over the world come together and try to spice out their human opponents.
So kind of like a professional wrestling match, except with peppers?
Well, yeah, sort of.
I mean, peppers and people.
Come on, let's go inside so you can see for yourself.
Okay. Check it out.
Ladies and gentlemen, in this corner, we have the 2013 Guinness World Record Winner, the Carolina Reaper.
And in this corner, the self -proclaimed world's hottest grandma G -Force.
Whoa, is that - Mindy, Mindy, that's your grandma G -Force.
I guess her tongue must have finally healed after all these years.
Years? Mindy, look, she's circling that pepper like she's about to go in for the kill.
Oh, man, Guy Roz. You know, just a few years ago, the Carolina Reaper, a cross between a ghost pepper and a red savina habanero, was the hottest chili pepper in the whole world, coming in at a peak of 2 .2 million SHU.
Wait, SHU? 2 .2 million?
What are you talking about?
Oh, so SHU stands for Scoville Heat Units.
Ah, of course. Named after Wilbur Scoville, the American pharmacist who came up with the Scoville Heat Scale.
Wait, you know about the Scoville Heat Scale?
Well, would I be wearing a spice spice baby t -shirt with elbow patches if I didn't?
Elbow patches on your t -shirt?
Wait. Mindy, Wilbur Scoville created the Scoville Scale as a way to measure the heat or spiciness of a hot chili pepper.
Right. And speaking of hot peppers, did you know that peppers are actually a fruit?
Huh, I've always thought of them as vegetables.
Well, not all fruits are sweet, Guy Roz.
There are a bunch of fruits that we normally think of as veggies, like tomatoes and eggplants and even cucumbers.
Wait, cucumbers are fruits too?
Technically and botanically speaking, yes.
Ah, of course, it's the seeds.
Well, yeah, that and the fact that they all come from flowering plants.
You know, as strange as it seems, Mindy, it makes total sense.
I guess I just tend to think of fruits as more sweet than spicy.
So you're saying that you would not dump slices of jalapeno peppers on your oatmeal in the morning?
No. You sure? He'd give you a little kick to start your day.
I'm pretty sure, Mindy.
So you were saying about the Scoville Scale?
Oh yeah. So as you were saying, the Scoville Scale is a measure of the hotness of a pepper and other spicy foods, and it ranges from zero to 16 million Scoville heat units.
But how exactly does it work?
Well, first I should start by saying that chili peppers contain something called capsaicin.
And capsaicin is this colorless, odorless, oil -like chemical compound.
Interesting. I mean, basically capsaicin is the stuff in the pepper that makes your mouth feel like it's on fire after you eat a really hot one.
And so I'm guessing that to figure out where a pepper falls on the Scoville heat scale, a scientist would have to squeeze out some of that oil -like capsaicin from a pepper.
Yep. And back in the day, scientists would mix that capsaicin with a little bit of sugar water, and then they would hand it to a professional taste tester to take a sip to see if it still had its hotness.
And if it did, they would keep adding more and more sugar water until the taste tester could no longer taste the heat.
So they would water down the capsaicin or the stuff that makes peppers hot until it was no longer detectable.
Exactoritos, Gyros.
It's called diluting, which is a scientific term that means watering something down.
Kind of like what you do to my orange juice when you pour me a tiny bit and fill the rest of the glass with water when you think I'm not looking.
Mindy, I dilute your orange juice with water because there's so much sugar in a 24 ounce glass of just orange juice.
I know there is Gyros.
That's what makes it so delicious.
Okay, back to the Scoville scale.
Right. So the amount of dilution or the amount of sugar water it takes to snuff out the heat of a pepper's capsaicin is what gives the pepper its rating or measure on the Scoville heat scale.
So for example, if a taste tester could no longer taste the heat after one cup, it might be a pretty mild pepper.
But if it took, say, 100 cups of sugar water to kill the heat, then you might be dealing with a crazy hot pepper.
Yeah. And about those professional taste testers you mentioned?
Yeah. Well, it seems like what might be spicy to one person might not be so spicy to another.
I mean, how do you get an accurate rating if all human tongues taste things differently?
Yeah. So that was actually one problem with the original Scoville scale.
So ever since the 1980s, scientists have left the spice measuring to a fancy machine instead of relying on other people's tongues.
Okay. So just to get an idea of where a pepper would fall on the Scoville scale, let's take a sweet pepper, for instance.
Okay. So a sweet pepper, hence the name, contains almost no capsaicin at all, which means that it rates in at a big fat zero on the Scoville scale.
Here, watch me take a bite.
See? No heat at all.
And what about a jalapeno pepper?
I mean, those are pretty hot.
There are jalapeno peppers, which I dump all over my nachos and pancakes, rates in at 2 ,500 to 8 ,000 Scoville heat units.
Here, watch me take a bite.
Wait. Hand me the milk.
Hand me the milk. I'm breathing fire.
Okay. So if a sweet pepper is a wimpy zero and a jalapeno pepper can reach up to 8 ,000, what about something that's record -breaking hot?
Like, say, the Carolina Reaper that your grandma G -Force is about to take on in the wrestling ring.
Oh, man. Look at her.
She's circling the pepper.
She's got her milk ready.
It's not going to be long now before she makes her move.
Mindy, you mentioned earlier that this pepper had a rating of up to 2 .2 million Scoville heat units.
Yep. Oh, man. It would take a lot of sugar water to dilute all of that capsase in heat.
What we're looking at right now is one of the hottest peppers in the universe.
That's a menacing -looking pepper.
Bright red and wrinkly -textured, pointy little stinger -like tail.
I know. I'm getting kind of worried that maybe Grandma G -Force has finally met her match.
And now Grandma G -Force, 1949 Super Bowl Spice MacDown world champion has pulled out her knife and fork.
I'm so nervous. I'm so nervous.
I'm so nervous. I'm so nervous.
I'm so nervous. Get right, calm down.
The Carolina Reaper is a hot pepper.
Grandma G -Force, she's a tough cookie.
She's putting on her band.
She's going for it.
Her knife is hitting the pepper.
She's cutting his head off.
It has a head? Shh, I think he needs a step.
She stabs it with her fork.
Poor little Carolina Reaper.
It's full, Gyroz. You're supposed to stab it with a fork.
She brings the pepper up to her mouth.
Did your grandma have her teeth sharpened for this?
Nah, those vampire fangs run in our family.
See? Ah! And it's in!
It's in! J -Force chews up the Carolina Reaper.
And spits it out. OK!
I can't look. I can't look.
Mindy, what's happening?
Yes! Grandma's G -Force, I knew you could do it!
The original Spice Girl!
Woo! Is it over? The referees are handing her antacids, and she is refusing.
I've never seen anything like this.
And I'll win a million dollar.
Oh, man. I am so spiced out right now, Gyroz.
I can't believe she did it!
Wow, your grandma G -Force is really incredible, Mindy.
Oh, I know, right? Oh, man, that was intense.
OK, you ready for round two?
Wait, there's more?
Yeah. Is she going to shoot herself from a cannon or something?
What? No! Oh, shoot.
They don't do that until they crown a new champion at the end.
Oh, huh, right. And the reigning world champion is up now.
His name is Peter Piper.
Oh, why do I think I am?
I know that name. Well, the rumor is that Peter Piper once picked a peck of pickled peppers.
Yeah, yeah, I know the back story.
Wait, he's here? In the flesh.
Oh, look, he's coming out to the ring now.
Wow, he's so much bigger than Mother Goose made him out to be.
Wait, shh, shh, listen, he's up.
Next up, reigning world champion Peter Piper will pick a peck of Pepper X.
Wait, did he just say Pepper X?
Yeah, it says right here on the program, a peck of Pepper X, Peter Piper pick.
Guy Roz, do you know anything about Pepper X?
Uh, that it's a pepper looking for a name?
Pepper X is a brand new pepper developed by a guy named Smokin' Ed Curry.
Wait, the same guy who developed the Carolina Reaper and took it to Guinness World Records' startup in 2013.
And I'm almost afraid to ask, but how hot is Pepper X?
Guy Roz, hold on to your habaneros.
Because this pepper is so hot and spicy, it makes the Carolina Reaper look like baby food.
And just to be clear, you should never, ever, ever, ever, ever feed a hot pepper to a baby or to me.
Wait, are you a baby?
What? Never mind. Guy Roz, on the Scoville heat scale, the Carolina Reaper can reach up to 2 .2 million units.
Yeah? And another pepper, called the Dragon's Breath Chili, which was accidentally invented earlier this year by a farmer in the country Wales, that pepper came in at 2 .5 million units.
Whoa. And now, Pepper X, the latest most blisteringly hot pepper known to man, rates in at wait for it.
OK. Wait for it. OK.
Wait for it. OK, I can't wait anymore.
OK, 3 .18 million Scoville heat units in the.
Guy Roz, did you just eat one that I'm not aware of?
Wow. What is happening?
Guy Roz, are you sweating?
No, no, I'm just imagining what that would feel like on my tongue and sliding down my esophagus.
Well, pull yourself together, man.
Mindy, I just don't understand how anyone would eat something that hot and spicy.
OK, so here's the deal.
In our mouths and our throats and even our eyes, we all have these teeny, tiny, capsaicin detecting spice detectors, right?
Yeah. And when we eat something spicy, it's their job to send a message up to our brains to let our brains know that we have just been properly spiced out.
So this must be why our mouths feel that tingly burning sensation or our eyes start to water.
Exactoritos. And some people are born with more or less of these capsaicin receptors than others.
They're just born that way.
So people with less spice receptors may not experience the hot sensation and spicy foods the way that others like me would.
You got it. In fact, some researchers from the University of Helsinki in Finland conducted an experiment with a bunch of twins.
And from that experiment, they were able to figure out that genes play a big role in how much spice we can handle.
So genes, we were just talking about that, weren't we?
The teeny microscopic bits inside of us that were passed down from our parents and grandparents and great -grandparents and great -great -grandparents and great -great -great -great -great -grandparents and great -great -great -great -great -great -great -great grandparents.
Yeah, I think you got it.
So basically, if, say, your mom likes spicy food, then you could be more likely to like it too as you get older.
Even if you don't now.
But if your mom is easily spiced out by even the wimpiest pepper in the world.
Oh, then there's probably no hope for you.
Phew. Pack your bags and don't let the door hit you on the way out of this spicy smack down.
Ouch. Hey, I didn't make up the genetic code, Gyaraz.
Well, but what about other countries and cultures?
Like, I have a friend from Chile in South America.
And even though the country is called Chile, they don't really eat spicy foods.
But then I have a friend from India who's been eating hot chilies since he was a little kid.
So liking spicy food can't just be about our genes, can it?
Well, yeah, and that's not at all surprising.
I mean, in some parts of the world, like India and Mexico, people are used to eating spicy food as a regular part of their breakfast, lunch, and dinner.
That's fascinating.
I mean, that would suggest that people can develop or build a tolerance or the ability to handle very, very spicy food depending on the kind of foods they ate in their countries.
You got it. Ooh, wow.
Look, it looks like Peter Piper is up.
Oh, man, if he successfully crushes this Pepper X, he'll be crowned the world champion two years in a row.
And what happens if he doesn't?
And if he doesn't, well, it looks like Grandma G -course might be toning up for a little victory dance.
I'm so nervous. I'm so nervous.
I'm so nervous. Qui -rod.
Qui -rod. Qui -rod. Qui -rod.
Ouch. Qui -rod. Ladies and gentlemen, stepping into the ring is Peter Piper to face off against the one, the only, Pepper X.
Raiting in at a whopping 3 .18 on the Scoville scale.
I can't look. I can't look away.
Peter Piper wearing his pickled pants circles the infamous Pepper X.
He's clearly got his eye on the prize.
Is it hot in here or is it just me?
Peter Piper, he picks up the pepper!
He places it into his mouth!
He bites down. Man, look at him!
His hands are clapping.
His face is turning red.
He's sweating through his pickled, peppered pants.
In order for Peter Piper to win this championship, he must hold on to this pepper for three more seconds.
Three, two, and he spits out the pepper.
Oh, G -Force is officially this year's Super Bowl of Spice World Champion.
She's won? Your grandma G -Force won?
If you can't stand the hands, then give me the pepper!
Oh, no! She's going to bite into the Pepper X!
And once this, a turn of events it seems.
G -Force now attempting to take on the blisteringly hot Pepper X.
Mindy, this is crazy!
Oh, my goodness, she's doing it!
She chews, she swallows, she breathes fire.
She's breathing fire?
Ah -ha -ha! Where's my golden tiara?
Wow, Mindy! You know, knowing that your genes were passed down from Grandma G -Force, you know, you might be just like her in the future, accepting the title one day soon.
Wow, I guess I never really even considered it.
You think I've really got it in me?
Oh, yes, I do. But first, we have to get you on a strict training regime.
Start with a simple bell pepper, then work your way up to a...
...really jalapeno business.
Dairon! But how do you like your chicken wings?
Smile medium, more hot because I...
Oh, so spicy! Reggie, did you really have flames shooting out of your feathers when you flew to the arena?
Oh, wow! You know what, Reggie?
I think I'm going to do it.
I'm going to eat a hot pepper.
Reggie, I am so tough, I'm rough and tough, I'm tetherball tough, I have a mouth made of...
the stuff they make space ships out of.
Okay, well, how about I just start with the pepperoni from the charcuterie board?
I know, before I said I couldn't handle it, but Guy Ross said people can build a tolerance to spicy food, and I'm a very tolerant person, kind of.
Okay, here I go. Huh...
Ah... Um... It's getting...
It's getting... Actually, it's not that spicy.
Yeah, I did it! I ate a pepperoni, I ate a pepperoni, I ate a pepperoni, and I am fine.
You know what? I bet I can eat something spicier.
Yeah, let's wrap up the show and go find some spicy stuff.
Thanks to all you listeners out there for tuning in to We WoW on the weekend!
If you have a question for me, call and leave me a message at 1 -888 -7 -WOW.
That's 1 -888 -7 -WOW.
I just might answer your question on We WoW on the weekend.
Okay, let's go. Reggie, what should we try first?
Maybe some ground black pepper?
Yeah, it's spicy! Trust me.
Oh, and then maybe some tartar sauce.
Yes, it is! It's so spicy!
One time, Mother made fish for dinner, and I put...
Grownups, if you like WoW in the world, you can listen early and ad -free right now on Wondery Plus.
Join Wondery Plus in the Wondery app or on Wondery Kids Plus on Apple Podcasts.
Prime members can listen ad -free on Amazon Music.
And before you go, tell us about yourself by filling out a short survey at Wondery .com slash survey.
With contributions from Jed Anderson and Tyler Tholl.
Original music for We WoW is composed and performed by Tyler Tholl.
Special thanks to Jessica Bodi, Rebecca Kaban, Dr.
Natasha Crandall, Kenny Curtis, Lizzie Freilich, Kristen Yang, Meredith Halpin -Ranzer, Twi Mack, Erika Medina, Henry Moskal, Jodi Nussbaum, Ali Paxima, Guy Ross, Linda Raffenberg, Steph Sosa, Mindy Thomas, Johanna Weber, Anna Zegorski, and all of the other tinkerers at Tinkercast HQ.
Be sure to visit Tinkercast .com, where you can become an official member of the World Organization of WoWzers.
Learn about upcoming events, shop our WoW shop, find our best -selling books, and learn about all the other amazing podcasts from Tinkercast.
Thanks again for hanging out in the basement this weekend.
Be sure to check out episodes of WoW in the World every Monday.
And remember, Who Wows?
I Go! No, Baby Dennis, We WoW!
Alright! We WoW! WoW in the World was made by Tinkercast and set to you by Wondery.
