How Did Nickelodeon Make Green Slime?

Kevin Winter / Getty Images
Kevin Winter / Getty Images

Nickelodeon’s iconic slime made its first appearance on You Can't Do That on Television, the Canadian-made sketch comedy show that ran from 1979 to 1990. From there, it became a staple of almost everything the network did, with regular slimings on many programs, at the Kids' Choice Awards and at the Nickelodeon Studios attraction at Universal Studios Florida.

According to Bill Buchanan, a crew member on You Can't Do That on Television for its whole run, the slime was invented early in the show’s history. He was working in the props department one weekend when he got a rundown of items needed for an upcoming show. One of the sketches called for “this kinda disgusting slimy green stuff,” but there were no further details, or even an indication of how the stuff would be used.

Another propmaster, Paul Copping, was given the task of making the slime, and even after asking the director and the scriptwriter, he couldn’t get any more details on what the slime was suppose to be. So, he just went with his gut and mixed up a whole garbage can full of slime. Buchanan says he knows the color came from green latex paint, but didn’t know what else was in it. It smelled and looked foul. People avoided the can while walking through the studio. Bits of sausage may have been floating in it.


Kevin Winter/ Getty Images

The day the slime scene was shot, the propmasters learned the slime’s purpose. It was supposed to be dumped on one of the actors. There was an argument. The producers wanted to go ahead and do the scene, but the prop guys were worried there was something in there that could hurt the actor or make them sick. The sketch got pulled until a new slime could be made. While the old stuff stayed in the garbage can and festered in a corner of the studio, Buchanan, Copping and company got started on a new formula that could get in someone’s eyes and mouth without causing any problems.

This second batch was made mostly from green Jell-O that had been set in the fridge, then pulled out the day before shooting to liquefy and get mixed with flour.

That slime recipe was used for a while, but it required too much preparation time. If the crew had to have the slime ready earlier than expected, it wasn’t fluid enough and had solid chunks of Jell-O in it. They needed a way to make lots of slime on short notice, and turned to Quaker Oats Crème of Wheat for the next generation of slime. They’d basically stir the cereal up cold on the spot in whatever amount they needed, and then dump in green food coloring. The problem with that recipe was that it turned pasty as it dried, and the actors found they couldn’t get it out of their hair. They countered that problem by adding a couple of drops of baby shampoo to the mixture, and stopping tape after a sliming so the actors could rush off the set and into the showers before the slime hardened.

Slime evolved for other shows over the years. Cottage cheese and vegetable oil are sometimes mentioned as ingredients. As Double Dare host Marc Summers explained, most of the slime used on his shows was made of “vanilla pudding, applesauce, oatmeal, green food coloring, and by the third day, anything else that was on the obstacle course.” Yum.

Why Do We Eat Pumpkin Pie at Thanksgiving?

gjohnstonphoto/iStock via Getty Images
gjohnstonphoto/iStock via Getty Images

While it’s possible—even probable—that pumpkins were served at the 1621 harvest festival that’s now considered the predecessor to Thanksgiving, attendees definitely didn’t dine on pumpkin pie (there was no butter or wheat flour to make crust).

The earliest known recipes for pumpkin pie actually come from 17th-century Europe. Pumpkins, like potatoes and tomatoes, were first introduced to Europe in the Columbian Exchange, but Europeans were more comfortable cooking with pumpkins because they were similar to their native gourds.

By the 18th century, however, Europeans on the whole lost interest in pumpkin pie. According to HowStuffWorks, Europeans began to prefer apple, pear, and quince pies, which they perceived as more sophisticated. But at the same time pumpkin pie was losing favor in Europe, it was gaining true staple status in America.

In 1796, Amelia Simmons published American Cookery, the first cookbook written and published in the New World colonies. Simmons included two recipes for “pompkin pudding” cooked in pastry crust. Simmons’s recipes call for “stewed and strained” pumpkin, combined with a mixture of nutmeg, allspice, and ginger (yes, it seems our pumpkin spice obsession dates back to at least the 1500s).

But how did pumpkin pie become so irrevocably tied with the Thanksgiving holiday? That has everything to do with Sarah Josepha Hale, a New Hampshire-born writer and editor who is often called the “Godmother of Thanksgiving.” In her 1827 abolitionist novel Northwood, Hale described a Thanksgiving meal complete with “fried chicken floating in gravy,” broiled ham, wheat bread, cranberry sauce, and—of course—pumpkin pie. For more than 30 years, Hale advocated for Thanksgiving to become a national holiday, writing regular editorials and sending letters to five American presidents. Thanksgiving was a symbol for unity in an increasingly divided country, she argued [PDF].

Abraham Lincoln eventually declared Thanksgiving a national holiday in 1863 (to near-immediate outcry from Southerners, who viewed the holiday as an attempt to enforce Yankee values). Southern governors reluctantly complied with the presidential proclamation, but cooks in the South developed their own unique regional traditions. In the South, sweet potato pie quickly became more popular than New England’s pumpkin pie (mostly because sweet potatoes were easier to come by than pumpkins). Now, pumpkin pie reigns supreme as the most popular holiday pie across most of the United States, although the Northeast prefers apple and the South is split between apple and pecan, another Southern staple.

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What's the Difference Between Stuffing and Dressing?

iStock
iStock

For carbohydrate lovers, nothing completes a Thanksgiving meal quite like stuffing—shovelfuls of bread, celery, mushrooms, and other ingredients that complement all of that turkey protein.

Some people don’t say stuffing, though. They say dressing. In these calamitous times, knowing how to properly refer to the giant glob of insulin-spiking bread seems necessary. So what's the difference?

Let’s dismiss one theory off the bat: Dressing and stuffing do not correlate with how the side dish is prepared. A turkey can be stuffed with dressing, and stuffing can be served in a casserole dish. Whether it’s ever seen the inside of a bird is irrelevant, and anyone who tells you otherwise is wrong and should be met with suspicion, if not outright derision.

The terms are actually separated due to regional dialects. Dressing seems to be the favored descriptor for southern states like Mississippi, Tennessee, South Carolina, and Georgia, while stuffing is preferred by Maine, New York, and other northern areas. (Some parts of Pennsylvania call it filling, which is a bit too on the nose, but to each their own.)

If stuffing stemmed from the common practice of filling a turkey with carbs, why the division? According to HuffPost, it may have been because Southerners considered the word stuffing impolite, and therefore never embraced it.

While you should experience no material difference in asking for stuffing or dressing, when visiting relatives it might be helpful to keep to their regionally-preferred word to avoid confusion. Enjoy stuffing yourselves.

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