ramble [Music] if i could be any spice girl i’d be salty spice but nicole’s salt isn’t a spice or is it this is a hot dog is a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast the hot dog is a sandwich the show where we break down the world’s biggest food debates i’m your host nicole hanizada wow someone’s having an identity crisis and i’m your host joshua we’re rolling with that take nicole oh my goodness you’ve forsaken your husband’s name i haven’t done that in so long it’s still your twitter uh your twitter at yeah it’s my twitter at and then it’s also all my names on my legal documents because um have you still not changed your name um there’s like a big issue where the rabbi wrote my last name where the date is and signed it in the wrong spot so legally i’m not married legally you are the host of the podcast nicole handy’s audit but i am spiritually married that’s beautiful i love that uh nicole today we’re talking about salt this is a weird one for me i love salt i love salt too salt is the best i like oh my god you love salt i love salt but no this is weird for me because the other day i was making casual small talk with one of julia’s friends they’re like what are you doing at work on monday and i was like well we’re doing a fun little podcast and saying is salt to spice and she was like wait are there people that don’t think salted spice and i was like wait are there people that do think salty spice i don’t know is salted spice well i like to think salt is a seasoning yeah okay so that’s the thing that a chef once told me because we were we were working a catering event and uh when people say like season your meat or whatever some people think that to mean salt and pepper no i don’t i don’t but that’s the thing like a lot of people think that salt and pepper are ubiquitous and go together hence the term salt and pepper yeah you know you know i one thing sammy nostrat who is an incredible incredible chef said is salt has its own flavor peppers its own flavor they don’t always need to hang out with each other but like everything is also its own flavor you know i mean salt to me is like i i there’s some quote that i bastardize all the time that isn’t actually the actual quote from some like monk in the 1500s or something i read it in the jeffrey steingarten book the man who ate everything any whom it’s like salt is the baseline from which all flavor harmonies are written right like salt salt is the thing no salsa no have you ever heard of a salt free rub yes and dude they suck salt free rubs are the worst dash mrs dash has been plaguing american households i respect to those with heart conditions who need to eat a low sodium diet which is mainly i’m referring to v’s dad we see you out there you’re out there working doing the crosstalk but you gotta you know you gotta be around to see your daughter get married not any of them we love you mr austin um especially because the first time i met him he said that he was like dang josh kind of swole i’ve always wanted to meet these parents they seem like good people they’re great people yeah but anyways i have a lot of respect for people who need to eat a low sodium diet however the food does not taste as good because salt is like the main thing if you want to get better at cooking the best thing you can do is learn how to master your salt levels that’s one thing that i’ve noticed about being a cook like the way that i season my food is very different from how other people season from like a home cook because also they’re probably using iodized salt and that kind of changes it a little bit that’s the whole thing iodized salt is is a whole different deal yeah so recently at home i i always use uh diamond kosher salt is like the industry standard i use kroger yeah i we we started using kroger like coarse ground kosher salt in the kitchen like a long time ago and now that’s become a thing but the biggest thing like all salt to me is roughly the same iodized salt does taste different i believe i believe it tastes actively worse and also is saltier well it’s it’s a finer ground on the salt and also when you pinch it you don’t get as fine of a control that’s true but like the reason iodide salt exists was very important at the time correct yes yes because it was what it was in michigan in the 1920s there were a lot of people that had goiter issues which is a lack of iodine in the diet it messes with your thyroid’s ability to produce well i’m not gonna pretend to be a doctor here no but you’re right it was a goiter issue yeah people were having goiters in michigan and i guess there was a program in switzerland that was adding iodine to common foods the same way we say fortified milk with vitamin d or water with calcium for your teeth the water with calories was it fluoride in the water oh i said calcium is it floyd it’s fluoride not calcium yeah something teeth are made out of so they started doing that with iodine and salt and even though it made the salt taste like a little bit less good or whatever the goiter rates dropped from like thirty percent to two percent was at least the figure that i saw in one study yeah which is awesome and so that’s like a great public health thing however uh goiters are like not a large problem at all in modern society and also people get 75 to 90 of their salt intake via processed foods now oh good and they’re predominantly good i guess i don’t know listen we’re not gonna make health claims over here uh i love me a good digiorno rising crust pizza don’t get me started on processed foods honey i love a good processed meat i still haven’t had their uh their croissant crust pizza and that’s a damn shame let’s get it damn we’ll get it for you happy birthday the point is they don’t use iodized salt in processed foods it’s like not even that big of an issue so yeah like kosher salt is the way to go but otherwise like i don’t taste a lot of difference in salt if you’re talking pink himalayan sea salt really i feel like i can maybe well also i used to do chocolate tastings back in the day oh yeah yeah and we would pair them with specific salts like what i don’t know maybe it was a gimmick i don’t know it was definitely a gimmick i don’t know maybe i don’t know all those fancy you’re selling fancy chocolate to rich ladies in the beverly hills you’re trying to trick them dude you’re trying to check them and i respect that but like malden salt has a different crystalline composition to like pink salt to like i don’t know other salt celtic gray sea salt celery i love celery i don’t know if any of the salts actually taste better in a side-by-side taste test but i think i think they do i think they do also know also know when i’m at the fogo do chow when i’m at the fogo de chow and the dude brings around the meats and he’s slicing it off with a giant sword in front of me and i just paid 45 yeah for an all you can eat brazilian meat buffet yeah yeah and this dude’s talking about the gray sea salt that they use i’m tasting the difference because i paid 45 dollars so i want to taste the difference i think it’s i don’t know i do think different salts have different flavor components but what i do want to specify josh is to clarify the difference between what an herb is what a spice is what a seasoning is and where salt falls into that category let’s give people something to think about okay so let’s let’s think about salt in terms of it being a spice salt is a mineral right it’s a rock that exists it’s a chemical it is sodium chloride nacl oh meggie you’re a scientist nacl baby i know but is it chloride it’s a part of the sodium chlorinate football that’s right that’s right uh no so salt’s just like a rock that exists and are there any other spices chemicals that are just like a mineral yes what what spices would also be a mineral i mean uh cala callinamak is salt well yeah no that’s something colin not what tell people about the colony kolonomic is like a sulfur tasting i think it’s sulfuric salt i’m guessing yeah is it black salt yeah it’s black salt but i it has like a sulfury taste which is used vegans use it to make a taste a vegan or vegetarian recipe can use it in place of eggs i find it pretty horrifying tasting do you really i think it’s an interesting it’s interesting you know since my background with like all of these like cool spices and stuff that i learned when i was younger i it has its merits yeah you know it has there’s a point to it yeah definitely i mean if something exists there’s likely a point to it yeah um one thing that tripped me up that i was thinking about is when i think of a spice like what part of a plant do you think of when you think of like spice you go to the spice rack dude same here right yeah like i think of uh you have like roots roots coriander which is uh coriander is cilantro seed you got celery seed you have mustard seed you have peppers on a seed they’re a berry fennel seed you have fennel seed your caraway that’s the seed but then like if you think of a lot of other spices it’s just like it’s random sparks marks and cinnamon something’s a bark they peel it off of a tree ginger’s a root ginger’s root you grind that up into a powder uh onion onions a bulb bulb an alley onion powder that’s that’s absolutely spicy garlic powder paprika is just bell pepper powder we talked about that but when does it become an herb well herbs are an actual botanical classification whereas spice isn’t okay like an herb is a god it’s like a leaf that does not have any like woodsy quality like there are certain things like technically celery belongs to the herb family via something something like that’s the thing that a botanist would tell you okay when you’re going through like the you know the same person that would say like watermelon is a berry because technically bananas are a berries exactly that person might be likely to say that celery is like herb even though we use celery as well it makes sense like in a bouquet garni a lot of the times people put celery leaves in the bouquet i love using celery leaf as an herb i feel like celery leaf is an herb but then you get the actual plant i don’t know yeah but that said like dried oregano do you consider that like a spice because it’s no meaning i think i might use herbs and spices interchangeably just personally kfc do you know who kfc follows on twitter nicole you they follow five people named herb no they follow six people named herb and the five spice girls so together nicole they follow 11 herbs and spices that’s incredible genius marketing i love kfc but okay so spices out there they are they’re barks they’re seeds they’re uh sumac is a berry peppers are probably a berry right yeah peppers are literally a berry yes peppercorn but then like herbs are just one type of leaf i suppose what other herbs out there don’t fit to like believe category like chives tribes are like we’re about to expose ourselves as being dumb no i think we’re human we’re not dumb or human it’s like a grass or something it’s like a little grass tube i think chives are alliums scallions or alliums which fall into the roots but do you use chives as an herb chives are like the best fresh herb if you take chives away from me as an herb nicole my omelet games suffer herbs i think chives i think that podcasts get all the clicks i think they straddle they straddle the line between herb and spice ooh i’m a refreshing little pungent grathy bite over here my alley my your turn buddy i do i do love a nice leafy or but see once you dry it isn’t it like a spice now that’s hold on i think that’s important i think wait no this is good this is good we’re getting somewhere okay all spices must be dried do we agree with that because think about onion powder garlic powder paprika ginger root okay what about like uh like curry pastes are those spices so curry paste is a spice blend right that’s a whole thing oh you’re talking about not dried stuff dude we got it we gotta okay so i’m literally i’m reading a book right now by lizzie cullingham who’s my favorite might be pronounced calling him because she’s british okay i was like my favorite food historian okay she wrote that big old book about world war ii food that i keep not shutting up about um finish that one boy oh man it gets gets messy on the pacific theater uh but she also wrote a book called curry a tale of cooks and conquerors okay that literally goes through the entire very confusing sordid colonial history of what curry means so when you say curry paste what country are you about my brain is immediately going to thailand because in thailand that’s not curry it’s called gaiang gaying gaiang is the dish that has existed for forever in thailand but then when they needed to market it to the whites they were just like yo they already know what curry is like a spicy liquid of spices and herbs and whatever we’ll just start calling this curry and so like that is a mixture of several herbs roots spices you’ll have galangal in there along with coriander uh and chilies and so when you even get like curry powder in the store right curry powder is not a spice curry powder is a spicy blend it’s to say it’s like saying tony sachery’s is a spice it’s a spice blend that’s a delicious spice blend same as curry powder it’s a blend of probably you know six seven different things at the very least depending on what brand you’re getting okay what about like salt and what about sugar like where do those fall into the terms of like spices or spice blends or seasonings or are they even like yeah because if you’re calling something a spice blend it’s got salt and sugar in it as does tony’s sacheries does curry have salt and does it need sugar too most commercial curry powders don’t have salt or sugar in them i believe you’re supposed to like it’s like it’s like a kool-aid pack oh you feel like you gotta add your own sugar always that curry powder was so salty no yeah at least the ones that i buy don’t i have to add my own salt look at that yeah no i know what you mean though if you’re getting like a spice blend that has salt and sugar in it i don’t think i think they’re implying that the spices are blended and we’ve added salt and sugar for your convenience yes yes the only part of the spice blend that are spices are the spices i sound insane right now this is a very confusing topic picking up what you’re putting down but i will say this maybe salt is none of these things maybe josh what i’m saying i think salt exists on an outer plane maybe maybe it’s a condiment what the get out of here get out of town nicole leaf i can’t i don’t have a ride can you order me an uber yeah i know this is the whole thing i uh i got pickpocketed for anybody who’s wondering i was in a bar and someone just stole a phone out of my pocket uh hey that was a great time for me so that’s what nicole was riffing on people on the street for an uber home um so some fantastically generous person out there you have my no i didn’t go home i went to another person’s address so whoever’s address is in your phone not mine that’s a good friend if you want to stalk and kill them um it’s just you never you know you don’t realize how much you rely on your phone until you’re just like stranded in west hollywood we don’t connect it to our phones like if we lose our phones the worst thing is i would have walked it’s like three miles from like whatever i’m large and i’m athletic i can walk i just don’t know how to get home without my phone i don’t even know which direction to go oh i could have gotten you home are you south like i don’t know where the north star is there’s so much pollution l.a you don’t know where the north star is yeah i’m really good at controlling scouts i’m really good at constellations and jeopardy [Music] what about like dehydrated cheddar powder is that a spice because sometimes we use it as one i think it’s an urban spice what do you mean it’s an urban space it’s a sales chat or an herb it’s a heist would you say sperm it’s a sperm or something is that a bad word well what’s our sperm count it’s sperm a bad word it sounds like a bad word do i need to blurt myself i need to bleep it no uh i think salt is a condiment you wanna know why i think salt is cooked i would love to know why because everything tastes better with sauces on it right yeah true and what is a sauce if not a wet a wet solid right a wet sauce okay you’re sorry i’m trying to track right now i’m trying to a sauce is a wet solid go ahead what is a sauce no no what is salt but dry sauce you’re saying that what’s the nicole the only sauce that dries and turns into salt is ocean water and that’s actually how you make it which is convenient i thought it’s rain water no dude rain water isn’t salty even meggie’s shaking her head isn’t salty from rainwater no salt is made from ocean water it’s all sea salt and then any mineral deposits where you have giant salt deposits were from the sea at one point all salt comes from the sea i’m so stupid do you think people are just collecting rain water and dehydrating and getting so have you ever like tasted rain water it’s been a long time do you think you had that nicole where do you think the water that we drink comes from it comes from the mountains and it melts i remember the water cycle yeah ricky raindrop you had ricky raindrop no super cool raindrop let me get back to sauces our wet solids okay so let me let me just say food’s always better with sauce and then whenever you add something to it like salt salt is like it’s like enhancing the flavor of the food you’re eating yeah yeah as a condiment no condiments condiments don’t get cooked condiments you don’t cook with condiments you do not cook with condiments of course you can you do not know condiments need to go directly onto cooked food that’s what makes it a condiment as opposed to time you put ketchup into a food like barbecue i did but in that moment oh you watch me you watched me stir fry uh spaghetti napolitan the japanese dish stir fry the spaghetti right in yeah uh right in with the ketchup so where does your ketchup ceases to be a condiment in that application ketchup is no longer ketchup is merely an ingredient it is okay seasoning sauce just like maggie hugo says water which literally means seasoning sauce and we love that little bottle of black chemicals if you don’t know maggie’s maggie’s really good bro get the maggie there’s a chemical uh speaking of salt there’s a lot of very uh similar products to nacl table salt that are very delicious as in like monosodium glutamate or disodium andosinate which is what gives maggie sauce that real pungent meat flap so good god it’s so good really wakes your food up i think more americans need to cook with these like cool sauces like brownings and maggies yeah and worcestershire sauce and fish sauce like you guys need to start cooking with that stuff man like people don’t even realize how popular with shear is in a lot of other cultures when i was in mexico recently they call it salsa ingles which i think is really hilarious makes sense because we call it anything from mexico to salsa and they’re like yo we got the english sauce right here it’s just weird funky brown liquid yeah uh but yeah so like when you say salt is a condiment to me that implies that salt is merely something to add on to your food after it’s cooked which some people do like yeah there’s a lot of chefs that say like don’t season until last minute which i hate i hate that i hate that why i disagree i just i want to know why you disagree i i am so sick of getting crunchy flaky salt on top of my food at restaurants yeah this is what what an incredibly privileged thing for me to say right now be like i’m sick of going to the nice restaurants where they put the good salt on it uh but no i think when you get like a little crunchy rock of salt i’m just like dude no just season your food properly and then i don’t need to be crunching through even like on a chocolate chip cookie where they got the big flakes no no no no no no no i just i don’t want to do it oh no are you kidding me it’s like i’m it’s like a filling fell out i’m crunching through a filling josh you just have post-traumatic tooth disorder i really do i gotta work on that i love crunchy sea salt on top of i love finishing salt okay i agree with what josh says but i also love finishing salts i’m a [ __ ] for finishing salts jesus christ that was aggressive oh my god i have like 18 jars of finishing salts in my egg what do you what’s the last time you used a finishing salt on years ago and i just moved it i just think they’re cool to have like i just think they’re beautiful and they’re different colors and you can just talk about it it’s a cool conversation piece i just think it’s a super fruity like thing to do yeah it is it is a super foody thing to do which is why i somebody like gifted me finishing salts once and it was like one had like mango peel or something no mango skins were poisonous but they had like mango dehydrated in there and i like tried using them cooking and i was like i hate these and i threw them all away yeah um i don’t like them that said salt is not a spice because salt is an inorganic mineral it is a rock that exists and also salt is contained within a lot of vegetables itself right like which one tomato tomato has salt in it yeah dude why am i learning that because i feel like it does like like tomatoes have sugar in it right via like fructose or whatever tomatoes have salt in them salt is like literally the soul of food salt is what gives food its life contains sodium fresh minerals don’t consume oh they contain sodium they don’t contain salt okay so we salt is the main way in which we consume sodium right uh but it doesn’t have like yeah like nacl table salt in there so i’m saying though like salt early sodium exists in a lot of other things because like i said it’s that like baseline like if you want to taste a spice don’t just put that spice in your hand and lick it crush it express it crush it and then mix it with salt oh no do you not do that no why wouldn’t you i don’t need to you’re but you’re going to taste it like that in the dish but i don’t i i i just don’t do that but you should why what’s the because that’s how it’s going to taste on food i mean i mean i don’t know i just kind of express it between my fingers and i eat it but then it like doesn’t you don’t get the full range of taste because it’s like it goes back to like nicole sports theory you practice like you play okay you know what i mean that’s how i view tasting things like seasonings i’ll always put a little bit of salt in my hand interesting and then i’ll express the seasoning into the salt like a allspice or something like that i was doing that the other day for whatever reason that’s so interesting or chinese five spice you know because i was like i want to see how this is going to react in a salty solution that’s so cool i’ve never seen you do that i definitely will take your word for it that’s awesome that’s what i say like there’s no spice that acts in any similar manner to salt the only similarity is that you put it on your food to make it taste good which is everything okay think about your tongue is it your tongue like broken up into five different flavors well they say there’s like five dimensions of taste right salt sugar bitterness sourness and umami um so right and then some argue that there should be a sixth taste for fat oh yeah which also means like satiety but then some people say that fat is merely a vehicle for the other tastes yeah i think there’s a point there but like now we start to get into it where it’s well sugar what’s sugar then if if salt is none of these what is sugar well so sugar is like it’s funny because if you like we’re looking at a literal i’m looking at it now which i don’t think the tongue map’s like that that real um but no there are like five tastes and i’m saying if salt is like so important right that it has a whole taste to it there’s no like allspice part of the tongue map you know yeah there’s no ceylon cinnamon part of the of the tongue do you love me some ceylon cinnamon who’s it all fruity little dusty um vanilla like salt and then sugar is uh god this is so hard for us like normally we’re like on top of it and like we’re like rapid firing but this is like really working this does get really confusing because like in the brain because like anything we consider a spice is just something that is sold in a little jar in the spice area of your grocery store go to the you go to the spice market yeah and so like like lemon peppers the spice mixes bash it’s a spicy little thing of rosemary screw it why not i know it’s an herb but you dried it and put it in a little jar and you grabbed it for me saffron nicole’s the stamen of a crocus does that make it an herb i don’t think so i think it’s i think anything dried and put into a little jar that’s a spice vanilla that’s a spice yeah i don’t care salt isn’t a spice vanilla is a seed yeah it’s a seed pod but like so which is the spice yes i’m saying yeah it’s just a spice cacao cocoa powder that’s a spice i’ll put it in a dry rub that’s a spice oh yeah right yeah no you’re right so what is salt salt is not a spice because it is it i think it has a living it has to be living it has to be an organ organic no salt’s not alive so it’s a rock if you had if you had a pet salt rock that would make it alive because then you imbue it with your special powers like a jewish golem yeah yeah you know you imbue it with like numerology and it has special powers in it uh but no i think because yeah salt is a mineral uh therefore cannot be certified organic okay any organic matter that is ground and put into a little jar or like a little baggie or something the baggies are cheaper and then you buy your own jars any of that to make your food taste different that is indeed a spice that’s what i believe also also nicole i have other things what unless i can take a breath no no no no you you talk man you passionate man okay so there’s something that’s like very fascinating to me where we all learned this growing up that the spice trade in the middle middle ages and whatnot was so important because meat spoiled so quickly and people needed to make it that’s what i thought yes and then there’s some historians that kind of were like yo that doesn’t actually make sense because a majority of the world ate a vegetarian diet back then and meat was mostly for the rich people uh and they didn’t have to worry about meat spoilage because income inequality was so crazy via like feudalism and whatnot that like if you could afford meat you could afford to eat it fresh uh and so some people are like people spices were so expensive because they were cool and fun daddy i’m bored okay i have one more thing to say i have one more thing to say about the importance of spices and gold one more no i was just saying it like oh like you were a victorian colonizer another land for me get cinnamon no that’s it stacy’s daddy got cinnamon i want cinnamon i mean that’s the important of clothing dye too right indigo all that stuff people are like i’m bored we’ve specialized our skills via the agricultural revolution for the last couple thousand years and now we got some extra time on our hands let’s make our clothes pretty that’s what i want to happen to the to the world now i want us to be so bored because of automation and technology yeah that we get to invent cool things that’s like what do you think etsy shops are yeah that’s what it is yeah i like that i’m into i want more people to do it i agree with that yeah bring on the robots do all our jobs and then just like pay me money to i don’t know i’ll get into dubstep beatbox no we don’t need to make money at that point well yeah universal post post money we’re gonna go back to trading spices nicole’s gonna start hoarding saffron hunt together [Laughter] and the interesting thing to call about spices though so someone did a study i i was reading about this uh right before we came on here someone did this study where i’m fascinated by um you were talking about like daddy i’m bored go colonize another country the british they like you know spent so much time and spilled so much blood to find spices across the world and they decided they didn’t like any of them that’s so whack i think it’s i think it’s an eddie joke that i’m slightly plagiarizing um but like you look at tropical climates they tend to use more spices than non-tropical climates and i was reading a study that hypothesized the region the reason is to prevent meat spoilage but i was like that doesn’t make sense because salt prevents meat spoilage right maybe it’s to trick the mind like corned beef so that’s what i thought it was that’s what we learned growing up in school that it’s well just made it taste better turns out a lot of spices including like dried onion and dried garlic and they were using term spice very liberally have very strong antimicrobial properties oh look at that and so garlic and onion especially were very solid in preventing meat spoilers so they analyzed all of these cookbooks and all of these recipes from even within the same country you find southern chinese recipes on average have more spices that’s so cool by quantity and then the northern chinese recipes um which is to me really fascinating and there could be another reason for it um but that was like a really cool thing to me because i always thought that like spices were just for funsies yeah you know just part of culture that was like we want to find new things that’s what i thought too but that’s so interesting yeah a lot of antimicrobial and i i know garlic did because uh i once had a toothache and i was looking up natural remedies because i didn’t want to go to the dentist it always comes back to my teeth and then i once said garlic and so i took a raw garlic clove and rubbed it all over my tooth and gums and then not only was i in pain i also reeked of garlic and uh didn’t work but that said data would support the fact that it’s antimicrobial yeah also that’s how stanley yelnats got hector zaroni to eat that peaches stuff because it had onions to preserve it uh this is the movie or book holes by lewis yeah i’ve never seen it yeah i don’t know i’ve never read it never seen it but i know come on you’ve never invited me over before no you have i just rebuffed i just i don’t know i don’t know if i’m ready for shabbat it’s been so long and i was like come over and watch a holes you’re gonna have to sing a louder nicole i’m sorry can you sing that louder and kind of put a little bit more emphasis into your body movements when you do that are you are those words or is it just scatting is that just digging up or we’re there digging uh uh holes uh holes okay if you if you enunciated more that would really help you well i know but i’m saying if it would help me as a first-time viewer can you do one more time but really this time put your soul into it i’m crying because i’m so embarrassed you know what happened i’m not gonna do it but i think what i learned today is that salt is its own thing yeah it’s his own category and salt is also the most important single most important ingredient you can have in your kitchen whatsoever yeah uh and i understand if people are worried about high salt intake like you’re more likely to get that via processed food so like when you’re cooking salt the hell out of it uh make it taste as good as make it taste good make it taste good salt tastes really good yeah and then any spice you want to add to that like you need to get your salt levels right right first but then you add the spices to that and that’s what really makes it sing yeah wow also rita cookbooks by nick sharma dude’s a master of spice got a great book called taste check out nick sharma’s work [Music] josh we’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling around out there in the twitterverse it’s time for a segment we call opinions are like casseroles [Music] down maybe leave the whole part of me scouting that’s what the theme song should be and we don’t need to pay any like royalty free music site subscription for that banger right there because then i got the mouth base you know it sounded like an episode of seinfeld in here okay oh yeah i’m gonna get sued by the seinfeld estate he doesn’t need any more money larry david he’s coming for you oh god oh he would ruin me in an argument josh do you like food god nicole i love food do you like finding out the best food you can buy a grocery store that’s literally all i care about you should visit spork.com i do and the people listening you should visit swork.com this is more for you than me yeah just josh is like my segue uh it’s a great website you get to you know read amazing articles by people like justine and jordan and danny who are amazing amazing writers speaking of danny palumbo he’s got he’s got a new banger out i’ve actually known danny from like the food writing scene in l.a but he’s also a stand-up comic and also chef yeah danny rules uh and he wrote about uh popcorn he has a theory that everybody has a secret popcorn fetish secret and that is your way to express your deepest darkest food desires and you can do that by being as just sick and twisted as you want with it like me when i put jalapeno juice in it i’m gonna read it yeah yeah so what stuff i have a question what if you like to eat popcorn every single day i don’t think that’s a that’s like a like a a popcorn addiction at that point well no not if you if you’d like to do it every day like there’s there’s some couples that i know that you know like it’s it’s just a healthy part of their i gotta talk to somebody and then and then some other people i’m just like listen i got i got stuff to do i can’t you know every day that’s that’s that’s like a bit much like i i don’t know i sometimes i just like to watch a movie without popping them down without pause are we talking about popcorn still all right so here we go first up we got these are a couple irl opinion casseroles that have been sourced by meggie from mythical crew members but this is this is some real stuff so this is from lucas mad dog the hedges lucas mad dog hedges uh salt can be used as a condiment and a seasoning just because just because it’s one doesn’t make the other all the he wrote this two philosophically salt can be used as a condiment and the seasoning everybody at the lunch table was dead wrong and they know it the context is lucas was arguing that a salt is as much a condiment as a hot sauce yup i agree with him yeah i don’t know if i negated my current thoughts with what i said 10 minutes ago you did i know but i i do believe that salt in this specific context is a condom you literally cussed me out because i called salted condiments and listen i regret that i have a lot of reasons i’m sorry what do you want me to do you want me to beg you want me to get down on my knees and wash your feet as a gesture of supplication my feet need to be washed if anyone’s feet need to be washed it’s my fault with rose water the other day my feet were smelling on the couch and i just rubbed deodorant on them i took a stick of deodorant no disgusting i know well no i would have been disgusting if i let my feet smell but i didn’t why didn’t you wash them uh that was what everybody watching me do it and again there were three people in my apartment at the time said they’re like just wash your feet in the shower and i said no i don’t want them to be wet i just deal with it it’s going to smell like old spice is it old spice of spice it is to me all right chappie fellow mythical crew member said salt grinders make no sense salt is a rock and you aren’t making it any fresher by grinding it fresh like you do for pepper yup chappie’s right yeah uh there’s never any doubt chappie is genuine genuinely generally always right very smart uh yeah we trust chad’s business jaby this is a very astute culinary opinion and we’re proud of you chubby if you’re listening come on the pot all right next up we got at giraffe and one half grew up eating pb j’s and chicken noodle soup i’d always dip my sandwich into the soup but i found out very recently as an adult that that is not normal um yeah it’s not normal it’s not normal have you done that no i never ate the two together i didn’t either yeah i’m guessing they’re probably talking about like campbell’s chicken noodle soup yeah you know like the real kind of bare bone stuff sure uh where speaking of salt’s use in preserving things the chicken bits in candles they’re pickled they’re pickled they’re it’s corn chicken yeah it’s incredible that’s what it is yeah oh you know what we didn’t talk about in the podcast why kosher salt is called kosher salt oh it’s called kosher salt because uh when you give people kosher meat it has to be drained of all the blood and the salt drains the blood yeah and that’s why and that was like the the particular like type was the most common for the koshering process that’s correct also we didn’t talk about corned beef and why it’s called corned beef well we have a podcast called corn beef versus pastrami coming out very soon so bam bam bam one i actually forgot i was good to go okay no problem dr dunn says okay hear me out if any opinion starts with that it’s probably gonna be really good uh i once made a liver and onions quesadilla as a joke but it turned out fire bacon liver onions spinach and gouda cheese between two tortillas i encourage you to try it if you like liver well i love liver and you eating it as a joke is not a joke it’s not funny and i’m not laughing megusta quesadilla eagles no ego ego higgo is liver i get i don’t know an goal is mushroom anyways uh it’s jigar and farsi really jigar yeah i’ve i’ve never had a liver and onions case i want one and i want one so i want this more than anything right now i know i want the soup but i want there to be no bacon and no spinach in it i want pure don’t obscure the flavor of the liver with the bacon i i grew up eating that was one of the few things my dad like cooked from scratch like a hunk of beef liver with bacon and onions i like chicken livers more than beef i do too i do and i feel like in a quesadilla chicken liver probably work a little bit better oh yum this sounds so good dr dunt good show yeah good show i was gonna say good show man but here’s the thing nicole the doctor was the boy’s mother the doctor done can i tell you something i knew you were gonna say that and i’m so glad you did uh here we go at simon heath 81 gruyere and mustard topped croutons wait what make the best pie crust oh okay gruyere and mustard top croutons make the best pie crust crasserol topper they’ve linked to a photo the opinions are like crass crass rolls oh yeah they link to a photo of like a really dank looking oh my god okay so he’s talking about like a top pie crust yeah as like a chicken pot situation uh gruyere mustard great combination i love putting croutons on the top of like casseroles i’ve never done that you remember that it’s a very um many casseroles though it’s it’s a it’s a bit of a boomer it’s a bit of a boomer move and the way that i think boomers made very hardy comforting foods yes you know without pretense to them agree and this is a very non-pretentious very delicious move that i would really like to eat right now also i am hungry because i gave trevor all of the rice he told me you gave him yeah yeah well it was rice with some lamb fat on it that’s nice of you yeah i offered him mine too but he said no i’ve had enough yeah he ate a lot of rice uh giganton gigaton yeah i think it’s gigaton you just invented a new a new music style if you like reggaeton here’s giganton gigaton cowboy says pour over coffee is a glorified drip coffee that doesn’t magically taste better um i like drip coffees i’m willing to wait and spend the money to enjoy it before pour over yeah i like a good pour over but i’m an espresso girl what do you think your biggest blind spot when it comes to food is like what’s the thing you know the least about most things everything yeah wine yeah very good at it i feel like wine and coffee are like 1a1b for me i learned how to i learned coffee i don’t get it i don’t even know i’ve never i’ve never i’ve never ground my own beans i don’t do it either i don’t yeah like anymore i’ve never made a po i made a pour over for the first time ever uh at my buddy’s apartment in san francisco and he’s not even like a san francisco kind of guy like that yeah yeah he’s just like this way my coffee in the morning it’s cheap and easy um and i did it and it was like really nice but good i don’t know is it better than me making it in my little like ninja foodie 120 drip coffee maker i have an espresso machine you have an espresso i’ve been an espresso person for like eight years bro how much money you got a lot i’m just kidding it was a wedding gift oh that was a wedding yeah that’s why i want to get married yeah good to know noted um no my i had an espresso machine at home and then when i moved out i got one and it’s so easy yeah it’s just easy you get it you didn’t you go home i once i once wrote an article that was called like this 20 cup of coffee made me realize i was an idiot man child because i went to blue bottle coffee and they’re like we get this is the original coffee bean that launched the coffee revolution in 800 bce it’s from yemen it was smuggled out by a boat because i swear to god this real thing they gave you a pamphlet and it like showed the route and all this and then they’re like it has notes of coffee blossom and cherry ornamentals and i’m like what is going on and i drink it and i was like it’s coffee that’s coffee man it’s like 20 bucks yeah that’s crazy i don’t think i can tell the difference between most coffees i drink coffee like medicine me caring about the taste of my coffee would be like caring about the texture of advil have you seen people that like drink coffee like these videos oh yeah yeah they do like coffee tasting the texture of ripe bananas is weird i eat them when they’re still a little green nutella slathered on top and sliced pretty thinly you prefer green bananas no not just like the nutella yeah uh i like my bananas very bruised i like a good well i like a good ripe banana and then i like a good spotted banana too i i’m all about the spots there is almost not a banana that’s too ripe for me to still just eat straight if it’s like brown oh yeah oh that one’s coming from outside you’re scared no it’s from it it’s coming from within the walls nicole just thinking about a sumptuous banana oh with the leopard spots let you know it’s ripe it’s soft i need an adult learn to like lean into the pleasures of life you know green banana would you like to deliciously that’s a black fill of reference from the witch uh no i do like bananas i was just talking about how i don’t trust goats because i watched the movie the witch black phillip black philly black phillip mommy black phillip is talking that’s a good stuff i need taylor joy what an actor what a young actor doing great stuff um yeah yeah i guess i don’t know how to follow that uh h.r richmond says big chunks and cookies ruin the chocolate to cookie ratio is chocolate good yes do i want a cookie to be melted chocolate held together by bits of cookie dough no i disagree i love a big pool of chocolatey goodness and i think you’re wrong is chocolate good yes i agree with that part of the conversation mr ridgeman i agree with that part i get one i get what they’re saying i get what they’re saying that’s why i don’t even like chocolate chips in my cookies at all cookies should be one uniform texture and that’s it and then different cookie varieties let me tell you should be flavored if you want oatmeal raisin cookies that’s fine you gotta blend it smooth and that whole cookie i believe this with ice cream as well the whole cookie should be flavored of oatmeal and raisins you sound just like no no no i don’t believe that to be true what is going on who are you this is just me and my opinions you would do well to respect them thank you really bad adam sandler i wasn’t even you decided it was adam sandler i didn’t i was just making a weird voice it’s a weird ass opinion that i have i i love cookies and i think little pieces of cookie with chocolate is good and uh you need to go and reevaluate some things mr man mr man with your little man opinions i one more one more we got at richard65023 this is a throwaway account that used to harass people online i’m guessing uh that’s a joke richard i you i god i hope you don’t do that uh vinaigrettes and some creamy dressings like blue cheese and buttermilk ranch are better than dijon mustard for adding acidity to mac and cheese let’s go it’s a wild card no have you ever just added straight salad dressing to your mac though never never never but i imagine italian dressing would be really good in mac you know what this is one step away from though what do you remember my secret hack for making the best mashed potatoes you’ve ever had nicole tell people what it was mayonnaise mayonnaise you had mayonnaise mashed potatoes and it’s it’s well at the very least gonna make you have more mashed potatoes because nobody else will eat it but i think that’s what they’re getting at because listen like vinaigrettes a lot of vinaigrettes are emulsified effectively mayonnaise yes sure and creamy dressings like blue cheese and buttermilk ranch mayonnaise based better than dijon mustard this person is adding mayonnaise to their mac and cheese i’ve never done that i’d like to try it you’re a pioneer and i respect you i don’t like you but i respect you and on that note thank you for listening to a hot dog is a sandwich if you want to hear more from us here in the mythical kitchen we’ve got new episodes for you every wednesday and if you want to be featured on opinions like casseroles you can hit us up on twitter at mythicalchef or nhendizada with the hashtag opinioncasserole and for more mythical kitchen check us out on youtube we launch new videos every single week that’s right and if you want to share pictures of your dishes hit us up on instagram mythical kitchen we’ll see you next time bye-bye now stay salty all right salty spice [Music]