725: Turkey in a Face Mask
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Back in one of the early episodes of our radio show, I have my friend, Verda Mae Grovener, come on. Verda was this amazing cook. She wrote a cookbook in 1970, vibration cooking, that is still in print today. I've heard I had the story that she would tell sometimes that back when her book was published, she was interviewed on the Today Show by Barbara Walters, who was on the show back then. And the way Verda told this story, she was on TV making fried chicken for Barbara Walters. And at some point Barbara Walters asked her, "How do you tell the chickens done?" And Verda says, "You can tell by the sound." And in Verda's telling Ms. Walters gives her this skeptical cook like, "Give me a break," and cuts to commercial. Verda said that was always people's reaction. - They say you're crazy, Verda. That's not it. They said, "Tell me something real. "Like, why is it 15 minutes, 20 minutes, or whatever?" And I said, "You've gotta listen to the sound of the grease. "Listen to the music." So for years, Verda made claim that you can tell if a chicken's done purely by the sound. And to prove the point, she agreed to come onto our radio show to conduct this little radio experiment where my co-workers and I fried a chicken, and we recorded it at four different stages of frying. And then shuffled the order of the recordings to play for Verda, to demonstrate once and for all, was it true? Can somebody tell if a chicken's cooked without any visual clues, without smell? - Okay, and so here is me playing the four recordings for Verda and her trying to pick out which one is the chicken when it's finished. Let's roll, and our listeners at home can play along with us here. Let's roll the first little sample sound. - I would say. - Yeah? - I'd say that's something like the middle. - Okay, but that definitely isn't towards the end, you're saying? - Yeah, it's in the middle going toward the end. - It's in the three-fourth. - Okay, let's hear it sound number two, please. - Number two is toward the end two.
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