transcript
Speaker 1:
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Speaker 2:
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Speaker 3:
[00:59] You can't be a fast food joint in America without a fry.
Speaker 4:
[01:01] And you can't be a fry without being Frenched.
Speaker 3:
[01:04] What does that mean? Ew, what's she doing? Oh God, is that what you do? Ew, I don't want to eat anymore. This is A Hot Dog Is a Sandwich.
Speaker 5:
[01:16] Ketchup is a smoothie.
Speaker 3:
[01:17] Yeah, I put ice in my cereal, so what?
Speaker 4:
[01:19] That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich.
Speaker 3:
[01:26] Welcome to our podcast A Hot Dog Is a Sandwich, the show we break down the world's biggest food debates. My name is Josh Scherer and I made out with a hot dog.
Speaker 4:
[01:33] And I'm Nicole Enayati, and I didn't.
Speaker 3:
[01:37] Today, we are not making out with hot dogs. That is next week. Check back audio only episode. It's going to be gross.
Speaker 4:
[01:45] That is a Mean Girls reference, and they tried to say that she does another thing with a hot dog, but they would get an NC-17 rating.
Speaker 3:
[01:51] What?
Speaker 4:
[01:52] Yeah, you didn't know that?
Speaker 3:
[01:53] You're just dropping Mean Girl lore?
Speaker 4:
[01:54] Yeah, I used to go on, okay, you want to know one of my weird-
Speaker 3:
[01:57] Oh, what did she do with it?
Speaker 4:
[01:58] You want to know? I don't know. I don't know.
Speaker 3:
[02:01] Oh my, how did they phrase it? Can you write it down and show it to me? No.
Speaker 4:
[02:05] I think I get in trouble at work.
Speaker 3:
[02:07] Because made out with a hot dog never made sense to me.
Speaker 4:
[02:09] Yeah, I'm telling you why.
Speaker 3:
[02:11] Yeah, no, I know.
Speaker 4:
[02:13] So weird fact about me is when I was younger, I used to go on IMDB and find out random facts about movies I really liked, and that was one that I remembered. I used to go on imdb.com, internetmoviedatabase.com, and look up random facts about films I liked.
Speaker 3:
[02:29] I have a soft spot for IMDB because our very wonderful talent booking team that books our last meals guests, they also book for IMDB.
Speaker 4:
[02:36] Oh, no way.
Speaker 3:
[02:37] And so every time I see like an IMDB, you know, like a Glenn Powell interview about Top Gun Maverick on imdb.com, I'm like, hell yeah, Kira.
Speaker 4:
[02:46] There you go.
Speaker 3:
[02:47] Hell yeah, dude.
Speaker 4:
[02:47] There you go.
Speaker 3:
[02:48] Book that.
Speaker 4:
[02:49] There you go.
Speaker 3:
[02:49] You book that. You know, I do. I also miss the time when you used to type in a URL and go to it.
Speaker 4:
[02:54] Yeah. Now you just got a little icon.
Speaker 3:
[02:56] You know, addictinggames.com. Oh my God.
Speaker 4:
[02:58] Mini. I was on miniclip.com.
Speaker 3:
[03:00] You're on mini clip? Yeah.
Speaker 4:
[03:01] I was a mini clipper.
Speaker 3:
[03:03] All right, P Man. Well, speaking of nostalgia, we are eating all of the fast food French fries, at least the ones in our area that are roughly nationwide, to try and get to the bottom of who does it the best. I see one here that a lot of people say is the worst.
Speaker 4:
[03:21] I do as well, Josh.
Speaker 3:
[03:23] I know.
Speaker 4:
[03:23] Some would say In-N-Out is the worst French fry in all of America.
Speaker 3:
[03:26] Many people have said that. A lot of people say McDonald's is the best. I've never-
Speaker 4:
[03:30] It's the goat, as people say.
Speaker 3:
[03:31] I've never fetishized McDonald's French fries quite as much as some other people. I feel like maybe David Chang was the first person-
Speaker 4:
[03:37] Really?
Speaker 3:
[03:38] That I saw really talk about. I, Dave Chang, kind of came off the, I'd say culturally, came off the heels of Anthony Bourdain in certain ways. Bourdain, I recently reread Medium Raw, which I think he wrote in like 2008, 2009, and he praises Dave Chang like so, so, so much. It was like the future of American food in very many ways he was. But I feel like Chang took Bourdain's kind of this populism idea of elevating a lot of street food that other people found very revolutionary at the time. He kind of took that to a whole new echelon of really venerating things like McDonald's French Fries and speaking in a very punchy hyperbolic way that I think was very indicative of that 2010s era. Everything was competing with the BuzzFeed listicle online, so it had to be a crazy hot take. And so it'd be things like McDonald's are the most perfect food in the world, and I feel like he had a take like that. And I don't know that I've ever found them that much meaningfully different from any of their contemporaries.
Speaker 4:
[04:37] I've never had my life changed by a French fry. I've never had a French fry that changed my life.
Speaker 3:
[04:44] Is there a best French fry moment, not from a fast food restaurant?
Speaker 4:
[04:48] No.
Speaker 3:
[04:49] There's no single bite of fries, you're like, oh my god.
Speaker 4:
[04:51] Fries have always been such a constant in my life that I've never had a moment when I was like, this is the fry. I've never had that experience before.
Speaker 3:
[04:59] There was one at a very, very millennial restaurant. It was called the Bellwether.
Speaker 4:
[05:06] Oh, TBT.
Speaker 3:
[05:07] TBT, and it was from a former father's office chef, Ted Hobson, who he had a really great patty melt there. But they had these fries that were like, it was like a four-day process to make the fries, and they were triple cooked and served with a house made hot sauce and ranch and yada yada. But I just remember biting into this like shattering crisp exterior, and then getting this just like liquid potato center. I think he froze it to like burst the cell walls. Very cool. But fast food fries aren't that.
Speaker 4:
[05:35] Well, sometimes, you know, in the theory, they kind of are.
Speaker 3:
[05:39] Correct. I know what you're saying.
Speaker 4:
[05:41] The fact that they're like, they're done at a facility, and then they're frozen, they're brought over, talking about like breaking down the cell walls. I've never had a french fry from a fast food place other than In-N-Out that's like necessarily like fresh out of the oven or fresh out of the fryer before. Sure.
Speaker 3:
[05:57] No, that makes sense. And like a lot of these are using kind of industrial processes, but that science that could also be used in like a fine dining restaurant, right? Of using like a very lacy batter on some of these. You know, we don't have we're doing straight fries, so we're not doing Arby's curly fries.
Speaker 4:
[06:13] Right here wrote the criteria for our french fries today are no crinkle, no waffle, no curly, no seasoned fries, no fun, no alternate starch version of fries and nothing that's been dipped into a batter. Now, I do see one french fry that looks like it might be dipped in a batter. It's that one. It does look like it might have some micro lacy batter on it, right?
Speaker 3:
[06:34] It looks like it does, but that's how they kind of do it. You ever hear about the cyclists that cheat by adding like a tiny, tiny, tiny, tiny, tiny motor to their bike?
Speaker 4:
[06:43] No. Is that what Lance Armstrong did?
Speaker 3:
[06:45] No, he did tons. He didn't cut it. No, he like, Lance Armstrong had testicular cancer, but he also was doing a ton of, I think, Epo, like blood doping.
Speaker 4:
[06:54] Oh, what's Epo?
Speaker 3:
[06:56] Epo, it's like artificially injecting red blood cells. Air-rating blood? Yeah, yeah, yeah.
Speaker 4:
[07:01] He would like take an air-raider?
Speaker 3:
[07:05] He had his ways, but no, it's an entirely separate, sorry, I ate the frags, I couldn't help myself. Entirely separate problem where they will put like a motor that it's not like it's turning, it's not like it's peddling for them, but it might increase the rate or decrease how much tension they have to put on it by 1%, and that 1% can win you the Tour de France and make you millions of dollars.
Speaker 4:
[07:24] Illegal.
Speaker 3:
[07:25] Illegal. And sometimes you can't find them. I feel like that's what Burger King did. They put just a microscopic amount of batter on the fries.
Speaker 4:
[07:34] Is it a batter? Oh.
Speaker 3:
[07:35] I think it might be. So like to preface this, if you've ever had an Arby's curly fry or a Carl's Jr. or a Hardee's waffle fry, what they're doing is like there's a kind of orange crust on it that's almost extra crispy and likely delicious.
Speaker 4:
[07:49] A croquelon.
Speaker 3:
[07:50] A croquelon. What they're doing is they're taking a piece of potato that is probably already fried, they're dipping it in a very thin batter and letting it drip off. A super fun technique to do at home makes your fries delicious. And then they're sort of letting it drip and then frying it. It looks like Burger King is either doing that or doing a technique to sort of beat up the starch. You know, the Kenji roast potatoes?
Speaker 4:
[08:13] Yeah, whenever you like agitate the potato to make like little micro cracks in there so they can get nice and fried. Josh, I don't know because whenever I went on the website, they said that it's yummy. This is what the website says, and this is not it. Yummy shoestring fries fried to a crisp golden brown served piping hot with your favorite value meal or as the star of the moment. So it looks like they haven't updated their website on them.
Speaker 3:
[08:38] BK fries.
Speaker 4:
[08:39] They're pretty good.
Speaker 3:
[08:40] That's good as hell, dude.
Speaker 4:
[08:41] I was not expecting them to be so good.
Speaker 3:
[08:43] Man.
Speaker 4:
[08:44] Is it even fair to even consider them because they have their little crock-a-lon over it?
Speaker 3:
[08:47] Listen, dude, whoever wins...
Speaker 4:
[08:50] This is the Lance Armstrong?
Speaker 3:
[08:51] I participated in a sport where they're now holding urine samples for up to something like 12 years, and they're retesting people's urine from 12 years ago and finding out that almost all of them were dirty and doping.
Speaker 4:
[09:06] Oh my gosh.
Speaker 3:
[09:07] I know. And so it's really hard, but the only way to enjoy the sport of track and field is to imagine that everyone's clean. Because until proven guilty, because otherwise, you just drive yourself insane. Anytime somebody breaks a world record, what are you supposed to go? It's only because they're doping. No, you got to just go, wow, what a feat, and then 10 years later, you'll be incredibly disappointed. But you had fun in the moment. That's what I'm choosing to do with the Burger King fries. I'm choosing to use same bolt of fries. Go ahead.
Speaker 4:
[09:34] Our other french fries are here.
Speaker 3:
[09:35] Our other french fries are here?
Speaker 4:
[09:36] Our outside french fries are here.
Speaker 3:
[09:37] It's not going to be fair because they're going to be so fresh compared to all these.
Speaker 4:
[09:39] It's okay. I'll blow them.
Speaker 3:
[09:40] Logan, you want to make 10 bucks?
Speaker 4:
[09:42] Yeah.
Speaker 1:
[09:42] Hell yeah.
Speaker 3:
[09:42] Do you get the price?
Speaker 1:
[09:44] Yeah. I'll get it for free.
Speaker 4:
[09:45] Josh used to normally say a dollar, but his prices have gone up because of inflation. We could still keep eating if you want.
Speaker 3:
[09:53] I'm in, dude. I'm in.
Speaker 4:
[09:54] Okay.
Speaker 3:
[09:54] Logan will be fine.
Speaker 4:
[09:55] Burger King goes what? Like a nine?
Speaker 3:
[09:57] Dude, I can't imagine a better french fry than what I just ate for Burger King. This is my perfect thickness of a fry.
Speaker 4:
[10:04] I don't need ketchup. Do you need ketchup?
Speaker 3:
[10:06] These are so salted. They're like brined.
Speaker 4:
[10:07] They're perfect.
Speaker 3:
[10:08] If you were to make the best french fry you possibly could, how would you go about doing it?
Speaker 4:
[10:12] Oh my God. People ask me all the time. They just saw me in the street, they're like, hey Nicole, if you could eat any kind of french fry, which one would you do?
Speaker 3:
[10:20] Sometimes I see you on a street corner talking to no one, and I'm like, oh God, she's a beautiful minded herself.
Speaker 4:
[10:25] You're so stupid. I love that film. I haven't watched it all the way through, but the parts I did watch, loved it.
Speaker 3:
[10:31] Crazy that people just say stuff like that.
Speaker 4:
[10:32] Love Jennifer Connelly so much. She's a great actress. What do you mean it's crazy? Nobody has a normal attention span anymore. Nobody. I don't expect people to sit down and watch a movie.
Speaker 3:
[10:42] I do it all the time. Oh, but you know what I don't do is I don't ever text anyone back.
Speaker 4:
[10:46] Yeah. So, you know, we all have our pluses and minuses. What were we talking about before we said beautiful?
Speaker 3:
[10:51] How would you make... God, attention spans are dying. Thank you so much for listening to this podcast. I know you're doing laundry or cooking or something else.
Speaker 4:
[10:57] Or driving.
Speaker 3:
[10:57] Or driving and driving. You're probably doing laundry and driving right now. Attention spans are so short. Hell yeah, Logan.
Speaker 4:
[11:04] Wait, they're supposed to be in a cup. It's okay. Thank you, Logan. So what Josh has in his hand is a little something I have to call Five Guys.
Speaker 3:
[11:12] This is crazy.
Speaker 4:
[11:13] Are they good crazy or bad crazy?
Speaker 3:
[11:16] Okay. Burger King. I'm putting that a solid nine. There's so many extra fries in here.
Speaker 4:
[11:21] Okay. So we're going to just eat these because they're in front of us. We're going to eat Five Guys right now.
Speaker 3:
[11:27] Oh my God.
Speaker 4:
[11:28] And the good thing about Five Guys is number one, they keep the skin on, which I like.
Speaker 3:
[11:31] Oh my God.
Speaker 4:
[11:32] And they also fry in peanut oil, which I also like.
Speaker 3:
[11:35] We got to talk about it. We got to talk about Five Guys, man. What the hell is going on with the French fries? If anyone has ever criticized In-N-Out and then willingly just been like, yeah, Five Guys does a good job.
Speaker 4:
[11:45] Five Guys is good.
Speaker 3:
[11:47] Yeah, this is the soggiest potato. These are like German grandma fries.
Speaker 4:
[11:53] They're so good. You know what I mean?
Speaker 3:
[11:54] Where your German grandma just kind of like chops up a potato and just kind of put some willy nilly in oil and doesn't know how hot it is. And then they come out just like hella greasy and she puts a ton of salt on it. And it's like delicious.
Speaker 4:
[12:04] Yeah, but you know what's good about this?
Speaker 3:
[12:05] It's a greasy wet fried potato.
Speaker 4:
[12:07] Yeah, but it's well seasoned. And I like how it like kind of like all this starch just like steams together. It turned into like an amorphous blob.
Speaker 3:
[12:14] It's a brick. But how do they even do that compared to to In-N-Out's fries?
Speaker 4:
[12:19] I think In-N-Out's fries, I think first of all, they are so pale. They're like vampire style.
Speaker 3:
[12:25] They must be frying at like, but these are like starchy and like crisp on the outside. They're not good, but these are two, these are both just single fried fries, right?
Speaker 4:
[12:37] Yeah, they are.
Speaker 3:
[12:39] These are entirely different plants.
Speaker 4:
[12:41] Five guys, according to the website, they are double fried in 100% peanut oil.
Speaker 3:
[12:45] I don't know how else to explain this, but these, if like a first year culinary student like made these fries, they would be kicked out. And you were like, did you do the double fry method that we talked about? And they'd be like, yeah, did you soak them in the oil? Yeah. Like, no, this would be like a failing grade, right? This is, Nicole, these fries are just, they don't hold, they just fully form a U.
Speaker 4:
[13:12] It's like Oobleck.
Speaker 3:
[13:14] This is crazy.
Speaker 4:
[13:16] Yeah.
Speaker 3:
[13:17] Like how could one, a fry should in theory stand up, it shouldn't fold like a piece of pizza, right?
Speaker 4:
[13:22] No, but it's still-
Speaker 3:
[13:23] It's a fun experience.
Speaker 4:
[13:25] It's still a good experience. It's a good eating experience. It's just not, I don't know if I would constitute, I don't know if it constitutes being a fry. It's just fried potato. It's not a French fry.
Speaker 3:
[13:36] I agree with that.
Speaker 4:
[13:37] French fried potato. You got to do it.
Speaker 6:
[13:43] You're talking about the French fried potato. You go down five guys, you get, you think about the five guys, you get a normal hamburger, they give you two patties, but then they get just the one patty on the hamburger, you have to order a junior hamburger. It's a silly affectation. They used to have the peanut shell on the ground, but all too many of them children had the peanut allergy.
Speaker 4:
[14:12] Is what you're doing.
Speaker 6:
[14:13] Some folk call it a waffle fry, some folk call it a crick cut fry.
Speaker 3:
[14:20] Josh, is this Ableist? I don't care what liberal arts college you went to. I don't care how old you are. If you try and cancel Billy Bob Thornton for writing, directing and starring in Sling Blade, getting nominated for an Oscar for I believe all three.
Speaker 4:
[14:37] He did all of those things for Sling Blade?
Speaker 3:
[14:41] Would it stand up today? Maybe not. Hell no. But I choose to believe that he did a good thing. Did I support it when he had a vial of Angelina Jolie's blood around his neck? Yes.
Speaker 4:
[14:52] Of course I did.
Speaker 3:
[14:53] That was him, right?
Speaker 4:
[14:54] Who wouldn't want a vial of Angelina Jolie's blood around their neck? Are you kidding me?
Speaker 3:
[14:58] Sometimes I believe the Satanism.
Speaker 4:
[15:00] Just a little. I have to. I want to eat more of it, though. Can I have more?
Speaker 3:
[15:04] You want more of the five guys? Okay, do you want to end? It's so much heavier than the other fries because they're so oil-logged.
Speaker 4:
[15:12] They're oil-logged. They are oil-logged.
Speaker 3:
[15:14] They are just oil-logged. How many? You can slurp it up like pasta because it's so wet. Watch.
Speaker 6:
[15:23] Watch.
Speaker 3:
[15:23] I'm going to close.
Speaker 6:
[15:25] It's real.
Speaker 4:
[15:30] I get it too.
Speaker 3:
[15:31] Do you do that with a Burger King fry?
Speaker 4:
[15:33] I don't think so.
Speaker 3:
[15:35] No, there should be like a grit. There should be a crispiness. That's crazy.
Speaker 4:
[15:39] Josh needs grip.
Speaker 3:
[15:41] With that gorilla grip on the french fry.
Speaker 4:
[15:43] Josh needs his french fries to have a full gorilla grip.
Speaker 3:
[15:48] I don't know that I can give the Five Guys fries more than...
Speaker 4:
[15:52] I'm going to give them a four.
Speaker 3:
[15:54] I'll give them a five because they're well seasoned.
Speaker 4:
[15:57] They taste really good.
Speaker 3:
[15:58] I know.
Speaker 4:
[15:59] But they're not a french fry.
Speaker 3:
[16:02] I mean, I said the Burger King at a nine is great. You know?
Speaker 4:
[16:07] It's sad because I love skin on potatoes.
Speaker 7:
[16:13] K-Pop Demon Hunter's Saja Boys Breakfast Meal and Huntrix Meal have just dropped at McDonald's. They're calling this a battle for the fans. What do you say to that, Rumi?
Speaker 2:
[16:22] It's not a battle.
Speaker 4:
[16:23] So glad the Saja Boys could take breakfast and give our meal the rest of the day.
Speaker 8:
[16:27] It is an honor to share.
Speaker 7:
[16:29] No, it's our honor.
Speaker 8:
[16:31] It is our larger honor.
Speaker 7:
[16:32] No, really, stop. You can really feel the respect in this battle. Pick a meal to pick a side.
Speaker 9:
[16:41] I participate in McDonald's while supplies last.
Speaker 10:
[16:43] Hi, my name is Lloyd Lockridge, and I'm the host of a new podcast from Odyssey called Family Lore. In this podcast, I'm going to have people on to tell unusual and sometimes far-fetched stories about their families.
Speaker 11:
[16:55] I've heard my whole life that she invented the margarita.
Speaker 10:
[16:57] And then we're going to investigate those stories and find out how much of it is true.
Speaker 2:
[17:02] He gets a patent one month before the Wright brothers. Oh my God.
Speaker 10:
[17:05] Please follow and listen to Family Lore, an Odyssey podcast available now on Apple Podcasts, Spotify, or wherever you get your shows.
Speaker 4:
[17:17] Speaking of which, nice segue to Nicole.
Speaker 12:
[17:21] Speaking of which.
Speaker 3:
[17:26] You can't steal my bits that nobody likes.
Speaker 4:
[17:29] Of course I can. No one likes it when you do it.
Speaker 3:
[17:31] I've had to train myself to stop saying, nice segue, Josh. Thanks, Josh. In front of A-list celebrities, though. I don't think, I don't know, Julia Garner thought that was particularly charming.
Speaker 4:
[17:42] That's okay, man. I don't like these at all. After the Five Guys skin on potatoes, what are we doing here?
Speaker 3:
[17:49] These are just-
Speaker 4:
[17:50] They're dry.
Speaker 3:
[17:51] They're significantly worse than Burger King. They're the same, roughly the same shape and cut. You're getting a lot of similarities in shapes and cuts across here. I love the idea of a skin on fry, I guess, right?
Speaker 4:
[18:04] Why are you asking me? Or do you?
Speaker 3:
[18:06] That's a good point. I don't know. I'm looking- You spent longer- You spent more time in my head than I have in my own head.
Speaker 4:
[18:12] In theory, you would like a skin on French fry.
Speaker 3:
[18:14] No.
Speaker 4:
[18:15] Because you like stone fruit, right?
Speaker 3:
[18:17] I love stone fruit.
Speaker 4:
[18:18] So in my mind, you like stone fruit, you should also like skin on French fries.
Speaker 3:
[18:22] You mean like if I eat the skin of a peach?
Speaker 4:
[18:24] Yeah, you like the skin of a peach.
Speaker 3:
[18:25] I like the skin of a peach. I don't like kiwi. I don't-
Speaker 5:
[18:27] Who eats kiwi with the skin?
Speaker 3:
[18:28] Some people eat kiwi. Do you eat kiwi with the skin?
Speaker 11:
[18:31] I've never had a kiwi.
Speaker 3:
[18:34] You guys, can you shut down this podcast to get Logan to f*** kiwi?
Speaker 6:
[18:37] What do you mean?
Speaker 11:
[18:38] There's a lot of fruits I have never had.
Speaker 6:
[18:40] Why?
Speaker 3:
[18:41] I don't know.
Speaker 6:
[18:42] I just don't think I'll like them.
Speaker 1:
[18:44] I've had them in things, but I've never had them-
Speaker 3:
[18:47] Well, what if you had a kiwi in? Kiwi doesn't sneak in a lot of places.
Speaker 6:
[18:50] I've never had watermelon.
Speaker 1:
[18:51] Okay, fair, but watermelon I've never had, but I've had watermelon-flavored things that I know I don't like.
Speaker 3:
[18:56] Oh, that's not even, they're so far removed, the watermelon flavor from watermelon.
Speaker 4:
[19:01] Okay, that's gonna be- Okay, can you come on the podcast and eat fruit with us for the next time?
Speaker 3:
[19:05] Yeah, for sure. Actually, that'd be really fun.
Speaker 4:
[19:06] Yeah.
Speaker 3:
[19:08] Because I don't think a kiwi, I don't think Logan would enjoy a kiwi. I think you should eat a kiwi.
Speaker 4:
[19:13] You wouldn't enjoy a kiwi.
Speaker 3:
[19:14] But you wouldn't think I'd like it. No, they're like-
Speaker 4:
[19:17] What do you mean? That'll be part of the podcast. We decide to put a panoply of fruits.
Speaker 3:
[19:21] I eat a lot of them.
Speaker 4:
[19:22] You eat kiwis?
Speaker 3:
[19:23] I eat so many kiwis.
Speaker 4:
[19:24] That's good for you. My mom would be so proud of you. My mom loves people that eat kiwis because she says it's good for their digestive system.
Speaker 3:
[19:30] She must hate me.
Speaker 4:
[19:32] It's okay. My mom will like you for other reasons.
Speaker 12:
[19:34] Okay.
Speaker 3:
[19:36] Does Wendy's be... These are like structurally nice.
Speaker 4:
[19:40] I think they taste- I think they taste... There are three. There are three for me. There are three for me.
Speaker 3:
[19:49] I would still rather have these in five, guys.
Speaker 4:
[19:51] Really?
Speaker 3:
[19:52] I give these a six.
Speaker 4:
[19:53] These are like perfectly- You mean to tell me these get a D?
Speaker 3:
[19:56] You hydrate them with ketchup. No. Yeah.
Speaker 4:
[20:00] No. Come on, dude.
Speaker 3:
[20:02] Are they that much different than Burkina? Yeah, they are.
Speaker 4:
[20:04] We don't need to agree on everything, but I'm kind of disappointed that you are giving these a six.
Speaker 3:
[20:09] Yeah, if you look at the Wendy's fry next to the Burger King fry, there's something bodacious about the Burger King fry. You see what I'm saying?
Speaker 4:
[20:19] Yeah.
Speaker 3:
[20:20] This is flaxed.
Speaker 4:
[20:21] It's not wrinkled, you know?
Speaker 3:
[20:23] No.
Speaker 4:
[20:23] It's not a wrinkly old fry.
Speaker 3:
[20:24] It's bursting with potato starch. This feels hollow. Yeah, Wendy's, I think you're right. It's not good.
Speaker 4:
[20:31] It's not good.
Speaker 3:
[20:32] I want the experience in my mouth to be different than it is. Burger King, what a job. What a job they've done. They just revamped the Whopper too. We should do a whole episode about that.
Speaker 4:
[20:41] We'll do that too.
Speaker 3:
[20:42] Hell yeah.
Speaker 4:
[20:43] Hey, listen, man, whatever you want.
Speaker 3:
[20:45] Hey, hey, hey, hey, hey.
Speaker 4:
[20:45] You got good ideas.
Speaker 3:
[20:47] We got a McDonald's CEO. He's out there eating, eating like a normal human.
Speaker 4:
[20:51] If the McDonald's CEO can eat the Big Arch on camera, I can eat the Big Arch on camera. Josh, be a professional, please.
Speaker 3:
[20:58] You said the F word again.
Speaker 4:
[21:00] What?
Speaker 3:
[21:01] I accidentally said the F word.
Speaker 4:
[21:02] You said the F word? Yep. French fry? Yeah. I want to eat McDonald's fries now. Eat up.
Speaker 5:
[21:10] These are obviously going to kill.
Speaker 4:
[21:11] Oh, now you're-
Speaker 3:
[21:13] You be a pro, Nicole.
Speaker 4:
[21:13] You're number eight me, number eight me.
Speaker 3:
[21:15] No. You be a pro. I'm just going to go like that.
Speaker 4:
[21:21] Show the back, show the back, show the back. There you go.
Speaker 3:
[21:26] These are pretty pallid.
Speaker 4:
[21:27] They are pallid.
Speaker 3:
[21:29] Somebody undercooked these fries on the McDonald's.
Speaker 4:
[21:31] You know a movie I saw all the way through without my phone recently?
Speaker 3:
[21:34] The Founder?
Speaker 4:
[21:35] The Dracula movie. What? Dracula movie. It's a vampire movie.
Speaker 3:
[21:42] Gary Oldman?
Speaker 4:
[21:44] The new Dracula movie.
Speaker 3:
[21:45] There's a new Dracula movie?
Speaker 4:
[21:46] Uh-huh.
Speaker 3:
[21:47] Was Jacob Elordi Dracula?
Speaker 4:
[21:49] No, but it was really good. And these French fries, Caleb Landry Jones, I believe his name is. These French fries are very pale like vampire. I don't like them.
Speaker 3:
[22:00] Oh, that's what you're talking about.
Speaker 4:
[22:01] Yeah. I'm not a big fan. I don't like pale French fries.
Speaker 3:
[22:05] These are undersalted as well, because I don't believe they're brining, they're salt brining them.
Speaker 4:
[22:10] They're not.
Speaker 3:
[22:11] They're dusting a very fine salt on the outside. You can see them do it, but anytime you are leaving it to human error, I think in an ideal world, this is old oil too.
Speaker 4:
[22:21] I did get one French fry that's well done. You see that? You see the difference?
Speaker 3:
[22:25] Well, yeah, that's bad.
Speaker 4:
[22:26] No, I know what I'm saying. You know how every now and then you get like an uber crispy fry that's been supposed to be pulled out three batches ago?
Speaker 3:
[22:34] Oh, I found one.
Speaker 4:
[22:35] I used to love when you would eat French fries as a kid, and then I would have like a random curly one at the bottom.
Speaker 3:
[22:40] Yeah.
Speaker 4:
[22:40] I would feel like I was chosen by God.
Speaker 3:
[22:43] And what other moments did you feel you were chosen by God, Nicole? Just that one. It was like Jeanette McCurdy who got OCD, but was like, no, that's just God telling me I need to do these things.
Speaker 4:
[22:53] Oh, no, I don't have that. I just like felt loved by God when I would get a curly fry in my happy meal.
Speaker 3:
[23:02] Is that such a grime? McDonald's fries, they've painted themselves into a corner.
Speaker 4:
[23:10] I don't like the McDonald's fry.
Speaker 3:
[23:11] They've painted themselves into a corner. The Burger Gang, they're out here, they can make their fries actively better without people going, oh, well, you changed the fries. McDonald's fries have become so iconic that they can't make them better. You know what I mean?
Speaker 4:
[23:25] Everyone used to freak out, they're like, oh, the fries used to be beef tallow there.
Speaker 3:
[23:28] You think they're gonna go back to it?
Speaker 4:
[23:30] Never, ever, ever will they go back to it.
Speaker 3:
[23:32] You sure?
Speaker 4:
[23:33] I don't think it's cost-effective.
Speaker 3:
[23:34] But Sardar Big Larry did at Steak and Shake.
Speaker 4:
[23:37] Okay, and who talks about Steak and Shake ever?
Speaker 3:
[23:40] RK.
Speaker 4:
[23:40] Jr. Okay, but like other than that, like I barely hear about what the heck Steak and Shake is all about.
Speaker 3:
[23:46] You don't get down to the Steak Burger?
Speaker 4:
[23:48] I've never had it before.
Speaker 3:
[23:50] Tastes like a hamburger.
Speaker 4:
[23:50] But I will say, I think that McDonald's is good as an accoutrement to the rest of the menu.
Speaker 3:
[23:57] That's what I was kind of...
Speaker 4:
[23:58] It's not a stand-alone product. It's an add-on.
Speaker 3:
[24:03] And you don't think it should be a stand-alone product?
Speaker 4:
[24:06] I don't think it is served to us as a stand-alone product.
Speaker 3:
[24:09] Yeah, yeah. This is meant to be like...
Speaker 4:
[24:11] Burger and fries. Burger and McNuggets.
Speaker 6:
[24:14] Burger and fries, burger and McNuggets, or McNuggets fries?
Speaker 3:
[24:17] Because nuggets, are nuggets an entree or a side now?
Speaker 4:
[24:20] Oh my god, nuggets are obviously an entree.
Speaker 3:
[24:22] Wendy, they used to be, they used to be when we were a kid, the nuggets were on the trays, now the nuggets are sides. You go to Wendy's, you get the four for four meal?
Speaker 4:
[24:30] Well, that's because they're trying to get asses and seats in Wendy's, man.
Speaker 3:
[24:35] But the asses are getting bigger and the seats are staying the same.
Speaker 4:
[24:39] Wendy's is literally, they literally closed out a bunch of stores recently. They're just trying to get people in the door, they're trying to get people to go to Wendy's period point blank.
Speaker 3:
[24:46] You know what they need is to bring back the Frescata menu.
Speaker 4:
[24:50] Osceago?
Speaker 3:
[24:51] And the Osceago Chicken Club.
Speaker 4:
[24:53] Osceago, Osceago.
Speaker 3:
[24:54] The Frescata menu. Wendy's, you go get a Frescata chicken sandwich, and you would get a chicken salad, it was a chicken salad sandwich with grapes in it.
Speaker 4:
[25:02] They had...
Speaker 3:
[25:03] Frescata.
Speaker 4:
[25:03] They were selling chicken salad with grapes in it?
Speaker 3:
[25:07] To sell grapes over at Wendy's, the Frescata menu.
Speaker 4:
[25:09] Oh, Wendy.
Speaker 3:
[25:10] Yeah, they were like, what if we just serve deli sandwiches?
Speaker 4:
[25:12] Oh, Wendy's.
Speaker 3:
[25:14] They're pretty good, though. I like the Frosty.
Speaker 4:
[25:18] Oh, well, okay. This French fry with the Frosty makes sense at Wendy's. What do you mean? The French fry?
Speaker 3:
[25:24] Yeah, but what if it was a Burger King French fry in a Frosty? It'd be even better.
Speaker 4:
[25:28] Oh, it would be.
Speaker 3:
[25:29] That's the thing. You can say all this, this is a standalone, this is a Couturant, whatever. You should have the best fry with the best burger. That's what makes it the best. There's nothing about a McDonald's fry being mediocre or a Five Guys fry being just complete squishy that makes it a better side than an actual good fry. No way, no.
Speaker 4:
[25:47] That's interesting. I mean, not everyone's always chasing the best experience. Some people are just trying to make end meet.
Speaker 3:
[25:53] How did Burger King? Give it to me. Burger King is standing alone right now as the best fry.
Speaker 11:
[26:00] You have a cluster?
Speaker 4:
[26:01] I wanted the cluster, but you gave me the biggest fry.
Speaker 3:
[26:02] Big chongus, dude.
Speaker 4:
[26:05] It's phenomenal.
Speaker 3:
[26:06] Unbelievable what Burger King is doing. I wonder when the last time they revamped their fries was. This feels new. I always remember liking their fries enough.
Speaker 4:
[26:14] Delicious.
Speaker 3:
[26:15] These are fantastic. We ought to go to Carl's Jr. I kind of don't want to. Too bad.
Speaker 4:
[26:20] I don't want to.
Speaker 3:
[26:22] Carl's Jr., I've always had a very soft spot for it because it felt very California to me, and I guess most of these places started in California. Not Wendy's, they're classic Midwest, not Five Guys. BK was Florida. McDonald's started in California, technically, but then kind of Illinois. So Carl's Jr. to me is kind of like...
Speaker 4:
[26:40] Americana.
Speaker 3:
[26:41] Yeah, it's kind of like Southern California, roadside charbroiled burger. One of my favorite restaurants out in Northridge, King's Burgers, they started as an original Carl's Jr. location.
Speaker 4:
[26:49] I did not know that.
Speaker 3:
[26:50] So they have an original charbroiler there.
Speaker 4:
[26:51] That is so interesting.
Speaker 3:
[26:52] But they're kind of like similar to Burger King in the sense that they're both charbroiled burgers, thicker fries. I don't remember ever being like very impressed with Carl's fries. They're criss-cut fries. They're a version of a waffle fry.
Speaker 4:
[27:08] That's actually a really well done fry.
Speaker 3:
[27:09] Better than Wendy's.
Speaker 4:
[27:10] Does it have a patina on it? A cracklawn on it?
Speaker 3:
[27:13] No. It's just good.
Speaker 4:
[27:15] It's really good.
Speaker 3:
[27:16] They're skin on. They're significantly better than Wendy's.
Speaker 4:
[27:19] That is a really good french fry.
Speaker 3:
[27:20] It's a good mid-level size. It's a little bit thinner, but it doesn't have that like dried out quality.
Speaker 4:
[27:24] No, but also it allows for more grippage. You can grab more french fries with your fingers. You know what I mean? You can't do what you're doing with the Burger King French Fries. The Burger King French Fries are an individualistic fry experience. The Carl's Jr., you grab a handful.
Speaker 3:
[27:37] You're right. Carl's Jr. coming in.
Speaker 4:
[27:40] Really good.
Speaker 3:
[27:41] Coming in clutch.
Speaker 4:
[27:41] Really good. Impressive.
Speaker 3:
[27:45] Very well salted feels internally salted. I can't tell if that's true or not.
Speaker 4:
[27:48] It's so small, it doesn't matter. It's true. Isolating the middle of this french fry will do nothing for you.
Speaker 3:
[27:52] I mean, I give this a solid eight.
Speaker 4:
[27:54] I'm going to give it an eight.
Speaker 3:
[27:56] Well done, and we didn't even get a fried zucchini.
Speaker 4:
[28:00] I never got the fried zucchini.
Speaker 3:
[28:01] They have fried zucchini, and I cannot imagine that has made a single dollar of profit since 1994. And they have not gotten rid of it on the menu. And not only that, you can get the fried zucchini in a bun now.
Speaker 4:
[28:12] That's so nice.
Speaker 3:
[28:14] Bun little veggie burger.
Speaker 4:
[28:15] For the veggie folks in your life.
Speaker 3:
[28:16] I bet it's delicious too. It's like a vada pav.
Speaker 4:
[28:19] Why do I like this so much?
Speaker 3:
[28:21] I don't know.
Speaker 4:
[28:22] Delicious. Is there MSG in there?
Speaker 3:
[28:25] That's what I was wondering. Because it feels like very...
Speaker 4:
[28:29] It feels glutamate-y. Feels savory.
Speaker 3:
[28:30] It feels, yeah.
Speaker 4:
[28:31] Feels savory, glutamate-y. I would expect this flavor from the McDonald's fry.
Speaker 3:
[28:35] Same, but I don't think there is.
Speaker 4:
[28:37] No. I feel like I'm undercover. Do you know what I mean?
Speaker 3:
[28:41] Dude, there's gotta be glutamate in there.
Speaker 4:
[28:43] I feel like me and you are like undercover spies right now, and we're trying to like decipher like what they got going on in like minuscule amounts.
Speaker 3:
[28:49] We're sucking off french fries. Yeah, this is a wonderful fry. I think I'm taking their fries for granted. I don't remember the last time I've gotten fries from Carl's Jr. I love their Western bacon cheeseburger.
Speaker 4:
[29:00] I wasn't raised on that kind of stuff. Well, my brother used to be. My brother, Sal, he loves all of this stuff. He would have a field day doing this.
Speaker 3:
[29:10] Ready Sal in, man.
Speaker 4:
[29:11] I don't think.
Speaker 3:
[29:12] We'll talk to Sal about the big Carl.
Speaker 4:
[29:14] Oh, I'm sure you guys can have a great. Carl's Jr. You guys can have a good 45-minute conversation about that.
Speaker 3:
[29:19] They did their own. Well, I actually uncovered something about the big Carl.
Speaker 4:
[29:22] Oh, what's that?
Speaker 3:
[29:22] I wrote a conspiracy theory piece about it, but it was true.
Speaker 4:
[29:25] Oh, my gosh.
Speaker 3:
[29:26] The big Carl was them. They were trying to copy, obviously, the Big Mac. But it was like, we don't have a third bun, and we have two big-ass flame-broiled patties, and we have our own secret sauce. So they have secret sauce that they put on it. A couple years earlier, they came out with something called a California... Sorry, a couple years later, they came out with something called a California double that was obviously riffing off of In-N-Out. And they were like, and we have our new Thousand Island. I found out that the Thousand Island sauce on the California double was the same as the classic sauce they were putting on the Big Carl. So they were using the same exact sauce, listing it under two different names. I'm pretty happy about that.
Speaker 4:
[30:06] And both of those items were on the menu at the same time?
Speaker 3:
[30:08] Correct. Wow. I know, isn't that funny? And I even went to their allergen information, and that's how I actually found it.
Speaker 4:
[30:14] And it was just copy and paste?
Speaker 3:
[30:16] Yeah. Yeah, yeah.
Speaker 4:
[30:17] My goodness.
Speaker 3:
[30:18] I know.
Speaker 4:
[30:19] Why is what you ate just so crunchy right now?
Speaker 3:
[30:22] So a little satellite fry.
Speaker 4:
[30:24] I love satellite fries.
Speaker 3:
[30:25] Got stuck to the Burger King fry.
Speaker 6:
[30:27] We got one more fry.
Speaker 4:
[30:29] I don't want to.
Speaker 6:
[30:29] You have to.
Speaker 4:
[30:32] It's the In-N-Out Fry. One. You know what I like about In-N-Out, though? The In-N-Out Fries, I like that they give you the option to make it light, well-done. I appreciate the fact that they noticed that their fries have a problem, and they said, hey, consumer, it's up to you to make the solution. We're not going to make the solution. We're going to promise you a freshly cut French fry. You can see us use the potato machine. You see us drop it in the oil. But if you want it a little bit crispier, if you want it a little bit less done, that's up to you. You have to do that work. I'm not doing it for you.
Speaker 3:
[31:07] Do you know I've never exercised that right?
Speaker 4:
[31:10] Never? My husband's a light well man. I'm a well done girl.
Speaker 3:
[31:13] What's a light well? Light well is?
Speaker 4:
[31:16] I don't know. He just orders it.
Speaker 3:
[31:17] Medium rare?
Speaker 4:
[31:18] He gets medium rare French fries, yes.
Speaker 3:
[31:20] I take it how I get it. And I'm generally not getting animal style, unless it's like really like end of the night type stuff. Animal style fries, for those who don't know, it is an inexplicable flavor combination that makes no sense, where they just blanket American cheese on top of the hot fries.
Speaker 4:
[31:35] Just crush the Diet Coke.
Speaker 3:
[31:38] And then put Thousand Island caramelized onions on it. It's such a nostalgic flavor combination. We've obviously made the animal style mac and cheese. I don't know, do I apologize for their fries? Do I, cause I order them. I go and I get like, I've started just getting like a single cheeseburger with like onions two ways. I just, I don't need, I'm there for like all of the crunch and the sauce and the onions and the cheese. The meat is just like a perfunctory little chew. And I'm certainly not there to protein max.
Speaker 4:
[32:05] No one is.
Speaker 3:
[32:06] And then I just get the fries and I get a side of spread. And this is crazy. I put like equal parts spread and ketchup.
Speaker 4:
[32:13] That's very normal.
Speaker 3:
[32:14] And then I mix that together. So kind of just making a ketchup-y spread. And it's a delight. And it's a delight having the fries as a side. It's really a vehicle for ketchup for me. I love ketchup.
Speaker 4:
[32:25] I love ketchup. I didn't eat a lot of ketchup today. I thought I would eat more ketchup, but I was really a big fan of isolating the fry.
Speaker 3:
[32:31] I'm almost out of ketchup.
Speaker 8:
[32:32] I've been eating so much ketchup.
Speaker 4:
[32:33] You could borrow mine if you want. I think In-N-Out Fries are okay if you know what you're doing with them. You know what I mean?
Speaker 3:
[32:41] But if you were to objectively, because I agree, like what am I? I'm going to keep ordering the In-N-Out Fries. I'm not learning anything new.
Speaker 4:
[32:47] No.
Speaker 3:
[32:47] But next to all of these fries, what would you rate In-N-Out? As far as like try and act like you were blind tasting them.
Speaker 4:
[32:56] One.
Speaker 3:
[32:57] Right?
Speaker 4:
[32:57] What else would I rate?
Speaker 3:
[32:58] I don't know though.
Speaker 4:
[33:00] Give me one of the five guys. I want to eat another five guys.
Speaker 3:
[33:02] Five guys versus In-N-Out Fries is such an insane dichotomy, because both of these are just fresh cooked fries, right? You see them cut the potato in both stores.
Speaker 4:
[33:11] I don't know if you can see them cut it.
Speaker 3:
[33:13] I haven't been to a five guys in a long time, but I'm looking at the five guys fry next to the In-N-Out fry.
Speaker 4:
[33:17] It's a different dye. They're using a different...
Speaker 3:
[33:20] Using a different dye for sure. In-N-Out is peeling their potato. No, they're not.
Speaker 4:
[33:24] There's a little bit of peel.
Speaker 3:
[33:25] But are they peeling it at all, or do they fully, do they square them off in the cutter?
Speaker 4:
[33:29] I don't know, but I do know that there is of some visible skin on some of our French fries in-N-Out.
Speaker 3:
[33:34] But, man, the difference between just the, the In-N-Out is like pure crunchy cardboard, which again, I'm shoveling them nine at a time inside my gullet with ketchup and spread.
Speaker 4:
[33:44] Right.
Speaker 3:
[33:45] And then the Five Guys are just these grease soaked soft salt bombs.
Speaker 4:
[33:50] Well, they're so delightful.
Speaker 3:
[33:54] I don't.
Speaker 4:
[33:55] They're not a fry.
Speaker 3:
[33:56] I would rather have In-N-Out fries than Five Guys.
Speaker 4:
[33:58] Okay. I would rather have Five Guys.
Speaker 3:
[34:01] I was eating In-N-Out fries and got so bummed out.
Speaker 4:
[34:03] I would rather have a Five Guys fry. Yeah.
Speaker 3:
[34:05] You're right.
Speaker 4:
[34:06] But the best fried of all of these, surprisingly, Burger King. Look at you, Burger King.
Speaker 3:
[34:13] At the end of the day, the rankings, I think go Burger King, Carl's Jr., McDonald's, Wendy's, Five Guys, In-N-Out.
Speaker 4:
[34:19] I agree.
Speaker 3:
[34:20] Yeah.
Speaker 4:
[34:21] I would swap the Five Guys and the Wendy's. Well, that's just me.
Speaker 3:
[34:26] I think representation matters, so I think Wendy's. I support women.
Speaker 13:
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Speaker 8:
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Speaker 9:
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Speaker 3:
[35:53] Hey, we heard you and I had to say, no, it's not fun with the rambling out there in the universe. Time for the thing we call...
Speaker 4:
[36:00] Opinions are like casseroles.
Speaker 3:
[36:06] I reckon. All right, Nicole, you're ready to hear that first opinion?
Speaker 4:
[36:15] Yeah!
Speaker 12:
[36:18] Hey, love the pod, this is Mary. I'm a student at KU, Rock Chalk. And I was wondering if you guys had any advice on how to get yourself to like foods that you've hated previously. Like, I've always been, like, an anti-tomato person. I try, and I try and I try, and yet to no avail. So, yeah, I was wondering if you had any recommendations for kind of forcing yourself to like it, or if you just call it a loss overall. Thanks.
Speaker 3:
[36:53] Nicole, do you know what Rock Chalk is?
Speaker 4:
[36:55] No.
Speaker 3:
[36:56] The KU, it's in Lawrence, Kansas, I believe. Yeah, K-State is in Manhattan, Kansas. There, oh, Scott, is the Jayhawk, and they say Rock Chalk Jayhawk.
Speaker 4:
[37:08] I don't get it.
Speaker 3:
[37:09] I don't know the etymology. I couldn't tell you what Rock Chalk means, per se, but that's why this person from KU said Rock Chalk.
Speaker 4:
[37:14] Okay.
Speaker 3:
[37:15] And not to be confused, the UK, which is Kentucky, and that's Wildcats.
Speaker 4:
[37:19] I know Wildcats from High School Musical. All right, thanks. Liking tomatoes? Do you like pizza? Put a piece of tomato on pizza.
Speaker 3:
[37:31] Well, okay, you're saying put a piece of tomato on pizza.
Speaker 4:
[37:35] Put a piece of tomato on pizza.
Speaker 3:
[37:36] Put a piece of tomato on a pizza.
Speaker 4:
[37:39] Are you tired? I'm so tired. All that potato made me so sleepy, Mr. Josh.
Speaker 3:
[37:43] I just ripped a Red Bull, but it hasn't kicked in yet. They need to make a Red Bull flavored Frosty.
Speaker 4:
[37:48] Yeah.
Speaker 3:
[37:49] I think that'd be good. Red Bull vanilla sorrel.
Speaker 4:
[37:50] I think that would be so disgusting, actually.
Speaker 3:
[37:54] Whoa, you're really critical. I guess I'd ask your motivations why.
Speaker 1:
[38:00] You can be picky.
Speaker 3:
[38:02] I guess, yeah, I'm going that way. Go ahead, Nicole.
Speaker 4:
[38:04] I don't think you need to like everything. You can have dislikes, but if your dislikes are getting in the way of your life and your success as a person, and if you feel like your pickiness is literally holding you down and you can't gasp for air and it's completely ruining your life, then that's the one thing. Okay? But if you don't think it's doing that and it's, I don't like tomatoes, it's okay. It's totally fine.
Speaker 3:
[38:29] They may be a part of a tomato-based community that they feel they need to fit into it. Because I feel this, check this out. My wife and a large part of her friend group and community, they love musical theater. I, I, I, it's tough for me. I love musical theater.
Speaker 4:
[38:45] Can I go see a musical with your wife?
Speaker 3:
[38:48] Oh, that would be so wonderful.
Speaker 4:
[38:50] Okay.
Speaker 3:
[38:50] Please.
Speaker 4:
[38:50] Instead of you?
Speaker 3:
[38:51] Take my wife out. Yes, yes, yes.
Speaker 6:
[38:52] I'll go to the gym.
Speaker 3:
[38:54] But, but, but, but there are some musical shows that I've gone to see that I very much enjoyed. Hamilton, they rap.
Speaker 4:
[39:03] Never seen it all the way through.
Speaker 3:
[39:04] They rap in it. It was really, I like it. And also the Book of Mormon.
Speaker 4:
[39:09] I just saw Book of Mormon for the first time. So good.
Speaker 3:
[39:11] And it's funny.
Speaker 4:
[39:12] I really liked it.
Speaker 3:
[39:13] And then we saw Wicked. And I like the part where the green lady flies at the end of the first part.
Speaker 4:
[39:18] Hold on. She goes, Oh, that's the Sinti Arrivo riff. There's different riffs. All of them do different riffs.
Speaker 3:
[39:26] Oh, what's the tomorrow?
Speaker 4:
[39:30] Edina Menzel?
Speaker 3:
[39:30] Edina Adele Dazeem.
Speaker 4:
[39:35] Oh, that's hers.
Speaker 3:
[39:37] That's crazy. So I saw that. So the point is, I understand why you would maybe be incentivized to want to like a thing that you don't currently like.
Speaker 4:
[39:44] Um, I really opened my mouth for that one wide.
Speaker 3:
[39:49] Try putting tomatoes on your favorite food.
Speaker 4:
[39:51] Yeah, that's what I'm saying. Put a piece of tomato on your pizza.
Speaker 3:
[39:54] Yeah. Okay. Did the term margarita pizza for you, before you were like 17 years old, what did it mean to you?
Speaker 4:
[40:04] So I was told that it had to do with princess margarita or queen Margaret or something.
Speaker 3:
[40:09] But like if you were to go to your local pizzeria and order a margarita pizza, to me, it was like a thing.
Speaker 4:
[40:14] Yeah. So I was always told that margarita pizza was like dough and then tomato sauce and then white cheese and basil because it was based off of the flag.
Speaker 3:
[40:22] Well, that is true. But for me, I like my, like there was, what was it called? Was it OGs? Was it, I'm trying to think of like this local pizzeria that we had in Orange County. But they had a pizza that they called a margarita pizza, but it was just like their normal kind of, you know, mid.
Speaker 4:
[40:40] Was there basil on it?
Speaker 3:
[40:41] So there was, but it was like whole slices of tomato. Like whole slices of like.
Speaker 4:
[40:45] Oh, you know, that's actually something that I've also experienced at places. Margarita pizzas have whole tomato on them.
Speaker 3:
[40:50] Yeah, it's their like.
Speaker 4:
[40:51] But I don't like it like that.
Speaker 3:
[40:52] It's their big ass floppy New York whatever style pizza. They just like throw whole tomato slices on it with a little bit of basil, maybe some garlic. And it's like not great. But that, that's good because that's somewhere in between.
Speaker 4:
[41:03] We should always do the podcast with our hands on our face like this.
Speaker 3:
[41:05] It feels very intimate.
Speaker 4:
[41:06] It's so much more fun.
Speaker 3:
[41:07] You know, but it does feel, I feel like I'm resting. I'm like my cat when he finds a nice surface to lay his head on.
Speaker 4:
[41:12] Yeah, I'm so relaxed.
Speaker 3:
[41:13] This is nice. It's like Gua Sha. Should I start soaking my face in ice water?
Speaker 4:
[41:18] Huh?
Speaker 3:
[41:19] Should I start, did I stutter? Should I start soaking my face in ice water?
Speaker 4:
[41:22] No, why?
Speaker 3:
[41:23] I thought, I don't know, that guy did that.
Speaker 4:
[41:25] The Saratoga water bottle guy? I don't think you need to do that. We can go get a facial.
Speaker 3:
[41:30] What does that do? Should I do it?
Speaker 4:
[41:32] Yeah, once in a while, once like every like few years.
Speaker 3:
[41:35] How many units of Botox should I start getting?
Speaker 4:
[41:37] Frown? No, frown with your forehead. Uh, like six.
Speaker 3:
[41:43] Six units?
Speaker 4:
[41:45] I don't know how many units are in Botox. Next opinion, please.
Speaker 3:
[41:49] I wish we had better advice. I don't know, dude.
Speaker 4:
[41:52] I gave really good advice.
Speaker 3:
[41:53] You gave good advice.
Speaker 11:
[41:54] Hey, Kelly from Dayton, Ohio.
Speaker 4:
[41:57] I love that.
Speaker 3:
[41:58] Girl flyers.
Speaker 11:
[41:59] One of the most slept on hot sauces. Tabasco Chipotle.
Speaker 3:
[42:05] Yes.
Speaker 11:
[42:06] Absolutely. People should be using it more. Way better than normal Tabasco.
Speaker 3:
[42:09] Absolutely.
Speaker 11:
[42:10] Solid Chipotle. It's just about anywhere. It's amazing.
Speaker 3:
[42:13] Hell yeah, dude.
Speaker 11:
[42:13] Honorable mentions for brands, of course, Bravado and Pain is Good. Let me know what you think. Let me know what you think about the Chipotle.
Speaker 3:
[42:25] No, me and Kelly would for sure be friends. We have the same exact taste in hot sauce. Pain is Good. This is such a good hot sauce. Have you ever seen this one?
Speaker 4:
[42:32] Oh my gosh, of course I have.
Speaker 3:
[42:34] It's so, so, so excellent.
Speaker 4:
[42:36] It's called Pain is Good?
Speaker 3:
[42:37] Pain is Good. Yeah, they did a couple different batches and stuff. Bravado is really excellent. They do a black garlic hot sauce, a miso hot sauce. Really good and totally agree. I would also say the Tabasco Habanero is also better than the original.
Speaker 5:
[42:53] Hi Josh and Nicole. This is Danielle from North Carolina.
Speaker 3:
[42:56] Hi Danielle.
Speaker 5:
[42:57] I, as a kid, used to try and mix nutella with goldfish. I thought it was a really nice salty and sweet combination. And then also like the cheese and the chocolate, I feel like that's a pretty interesting combo. But anytime I would tell people about it, they would kind of look at me weird. It works with Cheez-It too, stuff like that. I was just curious about what you guys thought about that. Thanks.
Speaker 3:
[43:21] I love the ingenuity and I love the fact that you love doing that.
Speaker 4:
[43:27] It was better if you did it with Biscoff.
Speaker 3:
[43:31] Biscoff instead of which?
Speaker 5:
[43:33] I'm so tired.
Speaker 4:
[43:36] I think it would be better if it was with Biscoff cookie butter.
Speaker 3:
[43:39] I think there are certain... I think there... No, no, no, Nicole. Nicole has a floor. Let her talk. Let her talk. Let her talk. You let her talk.
Speaker 4:
[43:50] I'm done. I have nothing to say.
Speaker 3:
[43:55] I am often the sort of like post-constructivist to come in and say, there's no bad flavor combinations as long as you have the right amount of sort of like skill. Chocolate and cheddar cheese is about as bad as I can imagine.
Speaker 4:
[44:11] Really?
Speaker 3:
[44:12] Yeah, something about like the glutamic acid from the cheddar and then like the bitterness and sweetness of the chocolate.
Speaker 4:
[44:20] There's no bitterness in Nutella. Stop, stop.
Speaker 3:
[44:22] Sure, but even then, like the nuttiness with the cheesiness.
Speaker 4:
[44:25] I'm so sorry. Some would say the best cheeses have a nutty note.
Speaker 3:
[44:30] I would agree with that.
Speaker 4:
[44:31] I think you...
Speaker 3:
[44:31] I think nuts and cheese are a fine combo. Even then, not a great combo. You get like a Cucana cheese ball with the almonds on the outside. The almonds are doing nothing for me.
Speaker 4:
[44:38] Oh, my God, they're a textural... They're a textural...
Speaker 3:
[44:40] Oh, my God, it's like heaven.
Speaker 4:
[44:42] The textural heaven.
Speaker 3:
[44:43] Nutella and a Ritz cracker, wonderful combination.
Speaker 4:
[44:46] Oh, yeah, that's good.
Speaker 3:
[44:46] The salt or club cracker, something like that.
Speaker 4:
[44:48] Oh, yeah, the club cracker?
Speaker 3:
[44:50] To me, you put the cheese in it, because you can talk about salty sweet, but cheese is uniquely umami in a way, and I don't almost ever love umami and sweet together.
Speaker 4:
[44:57] Well, that's why I'm saying...
Speaker 3:
[44:59] Sweet miso sauce is about as close as I get, but that's not savory.
Speaker 4:
[45:01] That's why I'm saying that the idea of goldfish with biscoff cookie spread, speculose, if you will, would work better, because it doesn't have that cocoa hazelnut note. It just has a sweet, cinnamony, cookie-ish note. And whenever you think about a goldfish, it's just a cheddar cookie.
Speaker 3:
[45:17] I think caramel and cheese can go together better.
Speaker 4:
[45:20] Like the... Jettost? No.
Speaker 3:
[45:23] Brunost?
Speaker 4:
[45:24] No, I'm talking...
Speaker 3:
[45:25] Ski Queen Brunost? Yes, yes, you know Ski Queen Brunost. You go for... I'm talking about the popcorn. Ski in Trondheim, Norway?
Speaker 4:
[45:33] No, I'm talking about the popcorn.
Speaker 3:
[45:35] You put the...
Speaker 2:
[45:36] That's caramel and cheese.
Speaker 3:
[45:37] Oh, the Jettost. You put it on the...
Speaker 4:
[45:39] Josh, the caramel and cheese popcorn from Chicago, the famous one?
Speaker 3:
[45:44] Yeah, what do they call it? They call it something. It's called just like combo or something.
Speaker 4:
[45:49] Whatever.
Speaker 3:
[45:49] Isn't it called that? But yeah, yeah. Whatever. I don't love that either.
Speaker 4:
[45:52] You don't? I do.
Speaker 3:
[45:55] It's good, but I think I'd rather have them separate.
Speaker 4:
[45:57] Oh my god, it's so good.
Speaker 3:
[45:58] There's like a place. There's a place they get it from. I went there. I was in Chicago recently, and I was up near Wrigleyville, where just like all the touristy stuff is. Great, great Chicago brunch at a spot called Bayancó. It's a Filipino-Cuban spot, and I had a god dang Ropa Vieja fried plantain breakfast burrito. Oh my god.
Speaker 4:
[46:18] Garrett popcorn.
Speaker 3:
[46:19] Garrett. Yeah, yeah. Is it just called a Garrett combo?
Speaker 4:
[46:22] Yeah, I guess.
Speaker 3:
[46:24] Or like mix? It's a very simple word. But anyways, I think, yeah, the caramel and cheese works a lot better than chocolate and cheese.
Speaker 4:
[46:32] Garrett mix.
Speaker 3:
[46:33] Chocolate and a lot of things I don't think I love. I don't even love chocolate covered strawberries.
Speaker 4:
[46:37] Well, that's because the, yeah, well, yeah, because they're gross. Right. Yeah, the chocolate solidifies, and the fruit gets all juicy and jammy. But if it was like dipped in ganache, fresh, that's another thing.
Speaker 3:
[46:50] White chocolate I like with the fruit. Because white chocolate is just blank sugar.
Speaker 4:
[46:54] Yeah.
Speaker 3:
[46:55] It's a wonderful texture.
Speaker 4:
[46:56] Lovely chocolate.
Speaker 3:
[46:57] The flavor of chocolate is so singular, but it's become so ubiquitous.
Speaker 4:
[47:03] Now you're just saying stuff. Now you're just saying stuff.
Speaker 3:
[47:06] And if I may, I'd like to use my soapbox here.
Speaker 4:
[47:10] Oh, yeah?
Speaker 3:
[47:10] Now? Chocolate and vanilla are such specific. They're like, chocolate is like the seed pod of just like an Amazonian plant, you know? And the Mesoamaran vanilla is the same thing. It's like the stamen of a flower. It's crazy how hyper-specific these two flavors are. And we're just willy-nilly pairing them with everything.
Speaker 4:
[47:34] I think that-
Speaker 6:
[47:35] With the cheese crackers.
Speaker 4:
[47:37] I think that the baseline flavor of all sweet treats should not be vanilla, it should be sweet cream. Do you agree? Like milk.
Speaker 3:
[47:48] Milk-flavored?
Speaker 4:
[47:49] Yeah, like ice cream should just like, vanilla shouldn't be the default, it should just be cream-flavored.
Speaker 3:
[47:55] And that was for me a cold stone affectation. That I was like, oh, this makes a fair amount of sense. And then if you want-
Speaker 4:
[48:00] Fior de latte.
Speaker 3:
[48:02] Fior de latte. You're right. You're right.
Speaker 4:
[48:03] That should be the baseline. And that is my soapbox that I'm going to put on top of your soapbox. So I'm just a little bit taller.
Speaker 3:
[48:10] Like I feel the same way with vanilla as I do about black pepper.
Speaker 4:
[48:15] Black pepper ice cream sounds so good.
Speaker 3:
[48:16] It's nice that they've made it at a salt-and-salt store. But anyways, they are two of the world's most unique spices that have dominated world trade for hundreds of years, but we've watered them down so much by putting just a few cracks of black pepper in a recipe. To me, if a recipe is not meant to be pepper forward, I don't even put black pepper in it. Sure.
Speaker 4:
[48:35] I don't put black pepper in everything.
Speaker 3:
[48:36] But just a crazy black pepper crusted pork chop or something, you know what I mean? Or a ton of black pepper in a curry is wonderful. Ditto with vanilla. If I'm using vanilla, that's going to be a friggin vanilla dish.
Speaker 4:
[48:51] Sure.
Speaker 3:
[48:51] You know?
Speaker 4:
[48:52] Sure.
Speaker 3:
[48:52] You know?
Speaker 4:
[48:53] What does that have to do with goldfish? I didn't tell them?
Speaker 3:
[48:55] I don't remember.
Speaker 4:
[48:55] Me either.
Speaker 3:
[48:56] But we kept talking. And now it's time to go home.
Speaker 4:
[48:59] That's right.
Speaker 3:
[49:00] That's right. Well, thank you so much for stopping my Hot Dog Is a Sandwich.
Speaker 4:
[49:05] There's more for you to say.
Speaker 3:
[49:06] What do I say?
Speaker 4:
[49:07] Subscribe.
Speaker 3:
[49:07] No, no, no, no. Don't tell them to subscribe. It's a little subscribe. We got a new channel. It's an old channel, but it's here now. It's called The Hot Dog Is a Sandwich channel. It'd be cool if you could subscribe to this because we have fun, little community events. We have speed dating apps. We have speed dating events for our patrons.
Speaker 4:
[49:22] There's nothing in your cup. You give me an empty cup after you saw me drink out of the cup.
Speaker 3:
[49:25] I thought you were going to fill my cup with stuff. We don't have speed dating events. I lied to you to try and entice you to subscribe.
Speaker 4:
[49:30] I hosted a speed dating event one time and it went so well. Did I hook up anybody?
Speaker 3:
[49:34] No.
Speaker 4:
[49:34] But did everybody have a great time? Maybe.
Speaker 3:
[49:37] And that's what the podcast is really about. It's about having a good time over it.
Speaker 4:
[49:40] Yeah. If you want to feature your opinion on opinions on cast roles, hit us up at 833 Dogpod1. Don't ask me to host a dating event though, because that was a one time thing for me. I'm not really interested in doing it anymore.
Speaker 3:
[49:53] I feel like I'd be pretty good at speed dating.
Speaker 4:
[49:55] You're married.
Speaker 3:
[49:56] It's like chess boxing. You're married. I know, but I feel like it's something I'd be good at.
Speaker 4:
[50:00] So what?
Speaker 3:
[50:02] You said nobody hooked up at your speed dating event.
Speaker 4:
[50:04] I mean, people went on dates, but they didn't get married. Nobody got married. Everybody went on a few dates.
Speaker 3:
[50:09] Not everybody.
Speaker 12:
[50:10] Some people went on a few dates.
Speaker 3:
[50:12] I don't want to get to that point. I want to play it like speed chess.
Speaker 4:
[50:14] You want to win speed dating.
Speaker 3:
[50:17] Yes, I guess so.
Speaker 4:
[50:18] I think you should focus on beautiful life with your wife.
Speaker 3:
[50:22] Fair point. I don't know. I feel like I could win speed dating. What else we got? Mythical Kitchen, it's a channel that exists.
Speaker 4:
[50:32] Do you think people like listening to this part?
Speaker 3:
[50:35] I'm pretty sure they don't listen to this. Yeah, I think they do.
Speaker 4:
[50:38] I think they do.
Speaker 3:
[50:39] If you are listening to this, comment below. Comment below the secret code word, which is going to say, Buzz Buzz Bumblebees. And that way we'll know if we see you comment, Buzz Buzz Bumblebees, then we know that you're listening to this part. So thank you.
Speaker 4:
[50:58] Bye.
Speaker 6:
[51:00] Be normal, Josh, to people like you better when you're normal.
Speaker 8:
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Speaker 12:
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Speaker 8:
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[51:24] Okay, one judgment.
Speaker 8:
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