food is extremely dangerous.
- [Old Smokey] We do this at home but you shouldn't.
(kitchen timer bell rings)
- [Josh] We have 1979 Fritos corn chips.
- [Old Smokey] I've never eaten a corn chip this old.
- All right.
(ominous bass sound)
(ominous music)
- Oh.
- This is real bad.
- The numbness is almost instantaneous.
- [Josh] Hold on.
(water splashing)
- Oh.
My tongue's numb.
- Old oils can go rancid --
- [Josh] Oh my god.
- And they can cause your mouth
to just go numb instantaneously
and that's exactly what just happened.
- That's the worst chip I've had.
- It doesn't taste anything like food.
- [Josh] Nope.
- At all.
- [Josh] And nothing like a Frito.
- [Old Smokey] Nobody knows what
a 40 year-old chip does to you
so luckily we didn't swallow it.
- These are brand new.
- Oh, okay.
- I think this might help.
- I hope.
(bag crinkles)
- Oh wow.
Look at that.
- [Josh] Night and day.
I mean, look at the color.
- Well that's a pretty substantial difference.
- Huge.
Yellow, that beautiful corn yellow.
That is burnt orange.
Just eat some.
(sniffs)
- Ahhh.
- [Josh] Smell that.
(cymbals)
- Smells so good.
- Oh.
- Compared to what I've been smelling
that is so nice.
- [Josh] This is a cure.
This works.
- Really?
- It works.
New Fritos beat old Fritos.
(bass and percussion music)
Oh.
- It's so much better.
- [Josh] Yeah.
That perfect, oily salt on your lips.
- Mmmm.
- Take me back away from this hell.
- I needed that.
I could eat that whole bag.
(chuckles)
- I know, so good.
- Now that we've kind of refreshed ourselves
let's take a look at the difference here
because outside of the obvious color difference
I'm seeing --
- [Josh] These are much bigger.
- Yeah I mean it's not like these are all crushed up.
There's not a bunch of crumbs in here.
- No.
- So, you know, the size difference is there.
I mean, I think that's the largest one I can find.
- We did get like a decent crunch from these
but then it dissipated real quick
and then our flavor profiles were destroyed so --
- Yeah I thought that was a weird crunch.
- [Josh] That's what I mean:
it was a crunch of sorts --
- [Old Smokey] It was like a soft crunch.
- [Josh] Yeah.
- You know, outside of that, I see a little more
of these black spots over here, maybe.
Like I see it in every chip here.
I don't see it in every chip here.
Right?
- It might be better camouflaged
with the darkness of it, too.
- [Old Smokey] It could be, it could be -- could be.
- All right so our 1979 bag of Fritos
we'll look at the ingredients.
What do you think the ingredients are
in our brand new bag of Fritos?
- Well (chuckles) obviously it hasn't changed, right?
So I'm hoping it's the same three ingredients.
Corn meal, salt and oil.
- [Josh] Nailed it.
- (laughs) It's so simple.
- You're good.
- It's so simple, though.
- It's so simple --
- I love it.
- Yet can turn so dark so quick.
- Oh it turns really bad after 40 years.
- So really the only difference
between these two bags of chips is 40 years.
- [Josh] Corn, corn oil and salt.
Corn, corn oil and salt.
- 1979, though.
40 years later.
(exhales)
I gotta say, 40 years was not kind to our Fritos.
- Was not.
- They didn't hold up.
- They did not hold up.
- [Old Smokey] Mmm-mmm. (negative)
- I'm taking these.
- Well I'll take the plate.
I'll eat the rest of these.
(upbeat instrumental music)
(deep percussion music)