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  • ating old or expired food is extremely dangerous.

  • - [Old Smokey] We do this at home, but you shouldn't.

  • (kitchen timer bell rings)

  • - Got some really good news

  • because I kind of prepared for this.

  • I knew the Cracker Jack was coming.

  • Why don't you go look on that shelf right there,

  • and see what I got.

  • - Oh, these are brand new Cracker Jacks.

  • - That is a fresh box of Cracker Jacks.

  • - Well, you know,

  • the difference between molasses and caramel,

  • two very different,

  • the difference between 80 years.

  • Obviously a very big difference.

  • - Pop it open.

  • If I eat some of that do I get the prize?

  • - No.

  • This isn't even a risk.

  • (laughing)

  • - Okay.

  • - This is brand new Cracker Jack.

  • - So you get that prize too?

  • - Yes.

  • - Fair enough. - Okay

  • honestly man, I'd rather throw the prize away

  • than give it to you.

  • - That's nice. - [Josh] Okay,

  • That dead peanut that is currently

  • inside my mouth and stomach.

  • You don't deserve anything that is a prize here today.

  • You're a heck of a guy and a great friend,

  • but I'm not giving you this.

  • Okay? - All right.

  • - Hold out your hand and take some Cracker Jack.

  • - [Old Smokey] Yeah.

  • Oh, look at that.

  • That doesn't even look like the same thing.

  • - And, you know, there's clearly still only one peanut.

  • (laughing)

  • and it's one nut. - Clearly its just a nut.

  • - The lucky peanut inside the Cracker Jack.

  • - Whenever I compare the two,

  • look at the difference in color.

  • This has to be so heavily oxidized.

  • That's the only thing I can think.

  • I don't think it ever naturally looked like this,

  • I think it was probably a little more shiny like this is.

  • - But I think that molasses was a dark molasses.

  • - Oh, for sure. - I think that's why

  • we got this much darker color than you would.

  • - It would have been darker.

  • I agree with that.

  • But, I think this like, frosty chocolate color that is has,

  • I think that's just oxidation.

  • Gives it that flat look.

  • - Or, it could be that 82 years ago

  • they didn't have a nice shine to it

  • - Yeah, it's possible. - And it was legit just,

  • sprayed with that dark molasses and that's what we got here.

  • - You know, I thought there was gonna be

  • a huge difference in size.

  • These all look small compared,

  • which I think overall,

  • the new ones are larger but,

  • there are kernels that are comparable.

  • - I was gonna say it's not as small

  • as I thought it was gonna be.

  • - Yeah.

  • Which, I did grab the largest one off the plate, but.

  • (laughing)

  • - Looking at these,

  • the more appetizing one is clearly

  • the modern day caramel covered Cracker Jack.

  • - Yeah, I think so.

  • I kind of like the look of this one better.

  • - I think maybe I've just gotten use to wanting something

  • that is shiny and caramel colored as a,

  • suppose to a dark flat color.

  • - I can see that.

  • Let's, let's both give these things a try man.

  • - Okay.

  • - The new ones.

  • I don't think there's anything better

  • to wash that flavor out of our mouth

  • than a nice fresh piece of Cracker Jack.

  • I think that's gonna cure what ails us.

  • - [Josh] I agree.

  • (crunching)

  • - It's nice and sweet.

  • - It's very, very sweet.

  • This actually had more crunch to it which is wild.

  • - More dried out?

  • - Yeah.

  • Cracker Jack has a very, very different taste

  • than most every caramel corn you're gonna ever have.

  • - It does have a unique flavor.

  • - It's a very original recipe

  • though it's changed over the years.

  • Let's take this, put this back.

  • - Okay.

  • - And take these, and enjoy them.

  • - Yeah, let's go finish that box.

  • - Agreed.

  • (percussive theme music)

ating old or expired food is extremely dangerous.

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B2 cracker molasses caramel prize peanut difference

Eating History: 1930 Cracker Jack Taste Test (Season 1) | History

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    林宜悉 posted on 2020/05/09
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