ramble [Music] today’s the ultimate battle of the deli meats pastrami vs corned beef man why we gotta pit two beefy queens against each other i like when you say beefy queens this is a hot dog as 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 a hot dog is a sandwich the show where we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole inaudible and nicole today we’re taking on two juggernauts of the jewish deli world even though neither of them are like traditionally maybe jewish deli meats but we grew up eating them yeah jellies and even like delis aren’t necessarily jewish but like we think of them jewish style it’s like jewish style it’s become a jewish tradition via the diaspora in new york et cetera anyways point is corned beef versus pastrami some people think they’re the same thing they’re not they’re wrong which one do you choose i used to think they were the same thing for the longest time as a kid i was just like i want the red meat i want the salty i want the salty red meat yeah yeah and both of them are salty and delicious so i used to not care i i lean more towards pastrami that makes sense yeah does it why well no i mean you’re you you are a woman a very discerning taste that sounded creepy i am a woman no it would have been creepy if i said no you’re a female yeah now females love no uh pastrami is just corned beef that has also been peppered and smoked yeah but isn’t it fattier so yeah if you’re gonna break it down on like the minutia uh pastrami is typically made with a cut of beef called decal decal that comes from like it has the top fattier part that’s still like attached to it whereas corned beef is traditionally made from brisket although if you like really really really go into it you can start breaking those down and i think it’s like somewhat safe to say that pastrami is a peppered and smoked corned beef it can’t be fattier but you can also get fatty corned beef corned beef doesn’t necessarily have to come from brisket yeah additionally it didn’t i guess maybe it’s just i just think pastrami is easier to come upon do you remember yeah corn do you mean i don’t know i mean when i’m thinking of corned beef i’m thinking of deli corned beef i’m not thinking of like irish irish like my grandmother no no sauerkraut and potatoes and you know we’re cooking what do you mean do you think so sauerkraut is like the german german thing in the world okay but what are the what about the people that eat corn beef and cabbage you’re talking about yeah isn’t cabbage sauerkraut sauerkraut is lacto-fermented cabbage okay i’m right just saying nicole you wow oh my god you are beauty you are grace you’re the smartest person this is coming off the heels we were playing jeopardy today because we do that every day on the little like app or whatever yeah yeah and nicole it was like what’s the most northern island of japan nicole’s like hokkaido and i was like i don’t think that’s right and i said okinawa and then it was hokkaido so i need to trust nicole smartsmore and that’s what we’ve learned today thank you that was really brave of you to say on a public platform no problem you deserve the credit where it is due it is due right at your face josh what do you like more corn beef or pastrami i don’t know what do you like i told you okay i agree with you that when i was a kid because like i grew up eating just large deli platters at any like jewish family gathering right sure like you’d be meeting for someone’s birthday and if it was between the hours of like 9 00 a.m and noon you would have the bagel on locksplatter if it was between like noon and 3 p.m you just have the giant deli platter out there yeah and that’s what i grew up on and i used to not even think about the difference in pastrami and corned beef because i was like they’re both just no different delicious um now that i’ve gotten older my palette has become more refined yeah i prefer the purity of corned beef but how is it the purity if it’s pastrami plus other things no pastrami is corned beef plus other things no it’s not yes it is what do you mean what do you think pastrami describe describe the process of making pastrami no no i thought no but this whole time so corned beef is like is like you you make a brine and you let it sit and then you smoke it right you don’t know corn beef isn’t smoked corned beef is brined and then boiled brined and boiled okay okay but and then pastrami’s just meat that you like dry like dry brine well so the interesting thing about that is pastrami the root word of it you mentioned basterma yeah bastirma is uh i associate with turkey right but also i mean i think it’s armenian it’s not whatever yeah there it’s you know across that whole region uh the closest like root to the jewish pastrami that we have today is probably brought from romanian jews it was called pastarma but of course same root word yeah going back to like ancient latin or whatever and that was typically made using a dry brine and then it would actually be like cold smoked sometimes and it was typically made with if it wasn’t a romanian jew doing it if it was just a romanian romanian um they would probably be doing it with pork or lamb sometimes but like there’s even pastarma goose it’s just like a way of curious it’s a it’s a process yeah it’s a preservation method pastrami because because you don’t get the word pastrami until you see it in jewish delis uh in like you know maybe the late 1800s early 1900s in america and people the operating theory there’s not like a ton of etymological research about that about this is that romanian jews who started opening up delhi’s alongside german yiddish jews um in new york they were just like we see the word salami is popular especially because you know there were a ton of italians living there at the time as well cool like we see the word salami is popular pastarmas and they’ll get it pastrami oh so they just co-opted it yeah they just co-opted it cool and so when i think of like jewish corned beef i just think of effectively unsmoked unpeppered pastrami but there’s something about like the purity nicole you know how much i love boiled meats you are such a boiled meat man oh boiled sliced meat but there’s such like a beautiful craft to corned beef i agree it definitely is there’s something about it i really really like though it’s just good yeah and it’s like it’s aromatic yeah it’s like typically so you mentioned like the irish corn beef and cabbage right yeah so corned beef was really really huge as an export from ireland and there’s a lot of historical reasons goddamn nicole about to spiral into a history lesson again i have nothing else better to do so i’m down to get edumacated okay cool so in the 1600s um britain was like basically invaded and took over ireland right yeah and then the two economy you say that like you know and then they passed like a cattle uh export ban so you couldn’t like export cattle from ireland to britain for some odd reason um uh but in ireland uh they ireland had a much lower salt tax than england so it was like one-tenth the price so had a much lower salt tax than england was like the tax was literally one-tenth what it was in england sure so basically they’re like we got a bunch of cattle we need to preserve it um we’re gonna you know just use all this cheap ass salt to just pack into the the the beefs and they would use every part of the cow for this and then they would typically can it uh and then this is like you know kind of later in the future a little bit uh they had a huge demand from navy’s at the time so like ireland was basically exporting all this corned beef um but that said people in ireland they were so exploited by the british um and all the the taxes and the tariffs and the bans and all that that they like couldn’t afford to eat the beef themselves oh wow so corned beef is a big thing that like the irish saw is a huge luxury and they would export but like they weren’t eating that too much then the irish especially during the great famine of the 1860s nicole you’re tracking this nuclear attraction i’m like disassociating pretty hardcore but it is nice for you to speak and like make eye contact with me so i’m i’m like here this is no quality i understand i understand i’m following great famine in the 1860s the irish because of the potatoes because of the potato blade yeah there’s a potato plate but it was more because of the british extractionist crappy policies oh that made yeah so anyway anyways nicole’s bored i’m gonna wrap this up the irish move in large waves to new york city especially and they start living next to who nicole did you the jews they started living they really did there’s a bunch of songs in the early 1900s this is all from like 20 minutes of me reading about it i’m fascinated with this it is fascinating there’s a bunch of songs from like the early 1900s like about the jewish irish connection and like romeo and juliet stories and folk songs about it it’s really cool is romeo and juliet is romeo jewish no it’s julian i’m saying like that forbidden love between the irish community and the jewish community was a big thing in 1900 songs anyway so then the irish get here and the jewish deli owners are like yo we got these giant slabs of corned beef and beef in america is hella cheap and irish were making a lot more money in new york than they did in ireland they’re like yo corned beef like that stuff that you used to be deprived of like hell yeah give that to me so it became a big irish american thing even though corned beef especially with cabbage is like hardly eaten at all in ireland itself interesting yeah so it’s like in so it’s like an immigrant food yeah it’s it’s very much like an immigrant food it’s like the orange chicken of irish americans that’s really interesting yeah and then so that became a jewish daily staple in a big part because demand from irish americans and then you have the romanian jews with their pastarma via pastrami and so now we have these two delicious musical that we get to debate about and we get to choose i know we’re so lucky we’re so lucky so what’s your go-to like sandwich out of jelly other than what is it liver chopped onion what’s the other one yeah what’s your other one when you’re at a deli like you’re always going towards the corned beef corned beef reuben pastrami rumen this is tough so reuben is typically made with pastrami yes and reuben is typically made with sauerkraut russian dressing and swiss cheese marble ride on marble ride good marbles um i love the idea i love the idea of a reuben more than i love an actual ruby sure i totally understand that you know what i mean yeah but a reuben like you have your preferences with the reuben i feel like everyone does mine’s pastrami if you’re wondering oh is that your standard order when you go to a deli ribbon no it’s not my standard order but there’s something about a reuben sandwich that i feel like every human needs to like zero in on yeah and you need to find out what meat you like i just like a pastrami sandwich i think i actually said this in the last podcast the 100 foods you need to eat before you die i think it was a pastrami sandwich on some sort of bread i don’t remember the bread with mustard well what kind of bread what kind of bread do you go like you’re like we’re at it right now we’re going to brenton northridge nicole fun field trip you know i’ve never been to branson i had a friend who worked there and i was always like hey lily can i come and she’s like nah it’s a great jewish deli yeah it’s just a schlep i’ve heard brent’s is very very good um i’m gonna get well it depends what kind of bread they have i really do like just a rye i do like ripe marble or just like regular caraway seeded rye and um i like it only lightly toasted on one side i don’t get toasted you get toasted on your like yes yes i would never get it toasted let me tell you what it is you have to toast it and then you put the mustard on the untoasted part and then so you can have the crunchy bread and then the soft bread that is listen i respect the discernment of your taste yeah do you like coleslaw in your pastrami corned beef sandwiches no and but that’s a big thing okay so the last time i the only time i’ve been to a legit new york delay nicole are you ready for the the jewishness of this sentence yeah i met i met i went to katz’s deli with the feldman brothers who i met on birthright and then they took me to cats it was really cool i went as an appetizer to another dinner that i was going to sounds like something that happens in new york a lot yes is it true like people just like eat like they have like first dinner and then second everything’s so close to each other and everything’s open so and then we went bar hopping we just went to like eight different places it’s fun um but uh went to katz’s i i didn’t know how to take the subway so i walked two and a half miles there and i was like afraid to hail a cab cause i i literally thought i’d try and hail a cab and the cabbie would be like that’s not how you do it idiot drive away everyone and so i just walked and i showed up there sweaty because i thought it was cold in new york and i only brought long pants any whom i get there i’m super hungry um i get a corned beef sandwich on rye with chopped liver on it and that to me is the ideal deli did anybody look at you funny no that’s just like a is that a normal thing to get it must be that’s so incredible i love chopped liver that’s what i’m saying i never knew the thing i could get and i love it as a condiment on a deli sandwich uh in the same way that you’d put pate on like a bun me right sure absolutely so that is my ideal daily sandwich and i don’t even need mustard on the sandwich i have mustard on the side and like of course you go to katz’s and the sandwiches are you know double decker yeah and so you’re just eating half the meat plain on its own dipping it in mustard and then we got a knish then we got a hot dog and i had to try the reuben what’s a ganesh i don’t eat delicious god nicole i get to teach you about our culture it’s like a flaky pastry that’s typically filled with potato yeah ashkenazi jews figured out how to put starches yeah really similar yeah it’s like a german yiddish [Music] there are few better foods to eat during the summer than a nice juicy grilled piece of chicken or steak or salmon that’s right whether you have a go-to favorite or you like switching up what you’re grilling you can improve your grilling lineup this summer with butcher box the subscription service that delivers a large selection of high quality meat and seafood right to your door now my favorite thing about butcher box isn’t just the top tier quality meat but it’s super affordable we’re talking less than 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first order that’s butcherbox.com hotdog and use code hotdog to claim this deal [Music] i don’t know man i i love both so much but i just leaned towards pastrami have you ever had the hat before yes i’ve never been to the hat but every single time i pass one of those billboards i’m like damn it i really gotta go to the hat okay so the hat is like a southern california institution yeah there was some by me where i grew up in orange county about 50 miles south of la and the pastrami that they serve it is like if you think of jewish jelly pastrami right you’re thinking of like that fatty decal or brisket that’s been smoked super long it’s super tender like i remember watching the pastrami jiggle at katz’s nicole they brine their pastrami for three weeks they boil it for three days they smoke it for three days and then they steam it before they slice it wow so it’s just a jiggly fatty deliciousness you go to a place like the hat they’re slinging like fast and dirty pastrami sandwiches that stuff’s just coming from a factory that you know don’t want it does it have like the pepper on the side of it and it’s like curled a little bit yeah it’s curled because the fat is still kind of hard you’ll get some gristly pieces that’s like that represents the two different kinds of pastrami right yeah but but i feel like you don’t get that sort of spectrum with corned beef you don’t and i think that’s a problem yeah i want more corned beef specialists out there give me the young cool hipster juice nicole there’s there’s like hipster jews making like cool ashkenazi jewish like smoked and kippered fish yeah you know they’re doing like burnt habanero and cilantro stem you know kippered salmon cool why can’t we get that with corned beef well you know there’s the pop-up called the bad jew and she makes pork strawberry i’m making pork chops which is pretty freaking cool if you ask me but i don’t know i don’t know i just can’t wrap my head around why there’s something about the two of them like if i saw them both on a plate which one would i eat like on its own i don’t know pastrami is more inviting because you want me sexier pastrami nicole’s a sexier man i kind of think corn beef is sexy on its own in the way that like i’m flip-flopping i don’t know you ever like you know really like see your partner without makeup and you’re like man that’s like that’s true that’s true sexiness right there that is beauty there’s something about just naked but that’s like unadorned corned beef they don’t it doesn’t nicole corned beef sexy queen sexy beefy queen corned beef doesn’t need the adornment of the pepper of the spices of the smoke no it’s there i kind of like like i’m like right now i’m like i’m like having like a like a moment in my mind like i have like i literally right here okay yeah i’m imagining it imagining it there’s one plate of pastrami and there’s one plate of corned beef and you’re literally supposed to just try one which one are you going for because right now my like my initial instinct is pastrami but now that we’ve been talking about it so much maybe it’s corn beef nicole lean into the wet supplements of the corned beef it it is the meat designed to be soaked if that’s not sexy i don’t know what it is the soaked beef sheets it’s and there’s like a level of like fat sometimes on the top and you’re like wow just just just just poached okay gelatinous white and jiggling maggie just imagine that you give it a little snack maggie needs to leave you give yeah mickey’s google searching soaked beef sheets right now what do we got not nearly as dirty as we thought the results would be have you ever had the hillshire farm ones that are like corn beef what’s wrong you’re talking about like just straight like lunch meat the one in the red the one with the red tupperware top yes yes yes i love those too though i do do this yeah there’s a place for those too that’s what i grew up on yeah me too if you had to choose between if i’m choosing on those nicole i’m going pastrana i’m going pastrami just because it has pepper on this same same i i’ve been big news in my life i’ve been buying a lot of lunch meat recently good for you so i’ve found that i really enjoy if i need a nice healthy snack i’ll grab a fistful of ham and then that’s my you have ham in the house yeah it must be nice right hey listen we’re modern i’m kidding okay so what i want to know is what about all of the different kinds of corned beef because corned beef means different things to different people aside from the jewish deli stuff what about the canned stuff i nicole i have an entire case of pure foods brand corned beef from the philippines oh my one of my best friends emil shout out emil thanks for bringing all the nice filipino snacks as a gift i was like hey man thanks let me stay here tonight he’s a palette of corned beef what a what a gentleman what a match and i also grew up on uh corned beef hash in a can yeah they’re like beef hash and then libby’s the one where you have to use like the weird like uh pin to open yeah yeah why are they called corned beef okay well so it is corn like the corning process corn referred to the size of the salt kernels this is this is just information that i know so this is like planning for this porsche it looks like corn kernels okay and so they would just dump a bunch of these corn ass looking salt kernels what kind of the tub is just sea sea salt nicole from this irish sea koshering and corning are the same things yeah man it’s just all salt and you saw salt and all the beefs actually did you know hold on uh did you know the original corned beef recipe in ireland nicole they actually used sea ash they would burn nicole check this out they would burn salty seaweed and then cover that in ash wow yeah that sounds great and i won’t be surprised if some weirdo makes an la pop up about that dude yeah yeah corn beef with sea ash we got 900 year old corned beef recipe covered in sea ash why don’t you do that first why don’t you do that for the meals of history show oh that’d be good yeah oh hey yeah oh it’s a great [ __ ] thanks you know what you know what you know what i think is really cool um you got there’s been a big pastrami resurgence yeah pastrami sexy pastrami’s sexy again um there was when i was doing my pop-up at smorgasburg stoney bologna artichokes ago was that like five years ago yeah and it’s all i can seem to talk about but that said i lost five thousand dollars not a great time for me um we’re proud of the work that we did but the dude next to me nicole the dude next to me i’m such a good businessman the dude next to me ugly drum pastrami oh yeah i feel like he kicked off a wave of like crap pastrami where like you take the it’s really good the brisket or the decal and you do it almost texas style and like that’s the way you slice it and these really just thick it is a thick salted brined peppery brisket that jiggles like texas brisket yeah you know you know who’s also doing it really good i love wexlers yeah wechsler’s is another another new new school cool kid deli in los angeles pastrami wait no i think do they make their own i think ugly drum makes up strong before do they i i don’t know i could i could be talking out of my nicole um but that said there hasn’t been a cool kid craft corned beef resurgence what if we’re the ones to do it i’m i have nothing better like i said i have nothing better to do corned beef sexy again yeah i think so we just got to change the name corned has a negative connotation to it salt beef no horn horn come on down and get some of that hornby if you’re all horned up for some beef aren’t you come down to josh nicole horned beef emporium horned emporium horned emporium hardcore horned beast a lot of horns yeah they should do a they should make like well not us but like someone should do hard corn hard corn beef okay it takes it’s a stretch to get you there from the fun but i do respect and appreciate it you ever had pastrami like in a dish that doesn’t typically have pastrami and you’re like hey now what the heck’s going on here you’re a rock star uh like pastrami fries or pastrami strawberry fries charlie burger pastrami burger well i’m thinking specifically of um there’s a restaurant that makes a pastrami pad key mao it’s like a thai sauce oh yes i’ve had that before yes i’ve had that before how do you feel about that it’s okay it’s not it doesn’t like change my life it was a good dish there’s like pastrami tacos at a spot in uh in new york a chef named alex stupak was doing it i remember that was a big deal back in the day i feel like the best application of pastrami is on a sandwich i agree i do love a good pastrami sandwich i think i do love a good pastrami burger though oh that’s that’s enough that’s a part of our our childhoods growing up zombie burgers kind of fire with a nice onion ring in there one of my one of my favorite genre of restaurants and this is something that is like somewhat unique to southern california um typically because of our you know big multicultural influence and a lot of these places were owned by greek immigrants which is funny yeah um but it is like a diner style but like not a sit-down diner like an order at the counter diner and they serve char-broiled burgers hot dogs bean burritos crispy beef tacos pastrami sandwiches and teriyaki bowls are you talking about johnny pastrami right now i’m talking about johnny pastrami i’m talking about king’s burgers which also now has a sushi bar inside of it incredible but to me that’s like you go there in the pastrami it’s not good yeah it’s not like the best craft pastrami you’re ever gonna have yeah but the best part about it is that you can get a plate of like chili cheese fries topped with pastrami a pastrami burger with like blue cheese on it and then like a teriyaki bowl for dessert and that to me is a really beautiful thing i have a story about johnny pastrami what’s your story for my 21st birthday to johnny pastrami why what a place to celebrate i don’t know i was dating a weird guy at that time but it was a really good sandwich it was like soft it wasn’t a story yeah that’s it was that good yeah i just i you’re right we need a corned beef resurgence in the usn day we need it to we need to make it sexy again we need to rebrand it we need to make it as sexy as pastrami is but i just don’t know how to do it i do okay you need two sexy spokespeople nicole you need two young sexy 30 flirty and thriving corned beef horned 29 most people we’ll wait we need to get our business plan together okay and then josh nicole’s horned beef emporium can open up probably somewhere in like lancaster it’s going to be maybe 50 miles outside of it aren’t there a lot of religious zealots in lancaster yeah we just need to get them on our side you know we need to convince them if we need to convince something like i don’t know uh i can’t speak to the anti-semitic nature of the lancaster potentially okay but like you know we’ll cater their church potlucks or whatever sure i don’t know we’ll figure it out okay but either way come down to josh nicole’s horned beef emporium down in lancaster california circa 2024 and we’ll get your beef sheets nice and wet let’s get corny that’s the josh nicole guarantee [Music] wow why i’m making noises today i had um 110 grams of just whey protein before noon today and that’s a problem all right nicole we’ve heard you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions [Music] i need an antacid dude i mean i need something to quell my tummy pains because it is a gurgling drink water i already had a diet red bull it’s not water no it’s better than water it’s got nutrients in it there’s no nutrient content you you you do you need to spit buckets you know what happened now we’re good okay start the first one please if you can all right first up we got hey nicole you’re a fan of podcasts right i love podcasts can i can i can i pitch you on a new podcast listen to do you mind if i do that right now i mean i don’t know if i’ve time but it make it quick make it quick listen listen okay so i’ll make it quick so trevor talk so much is hosted by trevor evers he’s a member of the what mythical kitchen nicole is he sits down with somebody who’s part of an industry that you love such as gaming or maybe even sports sometimes they dance sometimes they sing and then trevor has a really great conversation with them uh his episode with justin minx is one of the funniest damn things i’ve ever heard uh and justin minx is i mean just a what a precocious um very vulgar woman she ends up paying trevor 24 because she can’t stop swearing it was the whole thing all right at the nick novak the combination of peanut butter chili and crushed doritos are fantastic and deeply underrated hot dog toppings together he recommends peanut butter on the bun chili followed by doritos on top of the dog peanut butter no yeah no wait you’re not into this no peanut butter and chili i add peanut butter to my chili which all the texans are going to really love and respect wow josh i know that that follows several savory peanut butter adaptations of international recipes you seem very smart i do like the chili and crushed doritos but the peanut butter nah i can’t i can’t do that you’re wrong no i’m not you’re wrong i’m not wrong vince de long says sweet pickles are not pickles they should be called whole relish i agree sign me up where do i petition for this i am 100 down for that we issued the decree sweet pickles have been plaguing us for too long they are now whole relish and i know to stay away from them because i love little chop pickles on things i do not enjoy pre-prepared pickle relish i love pickled red relish do you have pickle relish yes bread so it deserves its purpose yeah it’s sweet and gloopy yeah it’s good on a hot dog hot dog it’s really good hot dog in a long time i got a hot dog for cats what are you talking about i’ll get sushi pasta i don’t care you’re weird at nathan bring four french fried onions make basically any savory dish better it’s criminal they only show up on tables on thanksgiving uh yeah uh these are great yeah i got a story i love them oh yeah does it involve going on a date on your 21st birthday to the french onion factory yeah nicole i went to the french onion factory a restaurant that absolutely exists oh you’re talking about like the french’s onion factory not not a restaurant called the french onion factory like the cheesecake factory obviously we’re all they serve at 40 varieties of french onions seriously bro keep up no i bought okay so one and julia refuses to throw anything away right we had like half a can of french’s fried onions left over after last thanksgiving because we only went through one and a half cans for our green bean casserole so this has been sitting in our pantry for forever um i started using them as salad croutons yes that’s the end of the story i kind of thought there was more there and then there wasn’t but i did that it’s as good as that such a good story i love that story innovation innovation dietary fiber says the best milkshake is a buttermilk shake vanilla ice cream base a tad of vanilla extract and a heaping healthy of them sweet cultured cream remains um i’ve never had one but i there are people out there that drink buttermilk uh i’ve never been that person but you i mean this does look good look real good something gets me all hot and heavy when you’re talking about a heaping helping of sweet cultured cream remains and i often love buttermilk ice cream i made a bunch of buttermilk ice cream cool um yeah no isn’t that the coolest you’ve ever heard me cold oh my god because you’re like wow you make ice cream out of milk and cream but buttermilk that’s that is girl i’m not being i’m not being a dick i’m being honest i think it’s cool and you know what i did with one of them with one of those vegetables i made a milkshake out of it oh was it good oh my god so good did you put salt in it oh yeah because we love salt and multiplexers we love salted vegetables there’s one thing you know about the mythical kitchen we love salted malted milkshakes correct correct all right at x-man’s burger 15 scones or scones if you’re british they’re like some oh scones or garbage what they said they’re like someone was trying to make a muffin but use bisquick and settle love um let’s go okay here’s here’s how you know scones are garbage every time you go to a coffee shop and late in the day and you want a pastry they go all that’s left are scones and you go you know why because they suck yeah um i love a good scone and i like a good fruit scone i don’t like a chocolate scone oxymoron the term good scone doesn’t exist i like scones well the thing is is it a scone or a scone because scones i feel like are the ones with the ridges on the outside and a scone is the one that’s like free form i don’t know i mean we consider it like a scone in america so so brits don’t have biscuits i mean they’re biscuits or cookies of course but an american an american biscuit to a brit is likely the closest equivalent is a scone right sure but in america we make scones and we’re dropping all kinds of fruits in it maybe some chocolate whatever i like i like a scone i just like it less than any other pastry that anyone would likely have you know what i mean a good scone is good man i used to make these incredible fig and cheese scones they were like and chocolate scones oh they’re fire it’s good i like things that are kind of intentionally crappy that makes either coffee or tea taste better you know whatever it’s one of those things like i love like uh one of my favorite things is like a concha right oh it’s like by itself it’s you know it’s very kind of crusty it’s a little bit dry it’s a little bit sweet but when you’re drinking it with or when you’re eating a wit coffee that’s an incredible experience sure you’re dipping it you’re sipping it it’s a great time so that’s how i feel about a scone it needs to be with a liquid okay nate maste22 says warm dr pepper is a better compliment to any smoked or grilled meat than any commercially available sauce sure i understand why you feel this way i’ve never done it good hot take yeah this is smart you know people will like spritz down barbecued meats with like apple cider vinegar or something yes i would just do that with straight dr pepper it would create a nice little caramelly bark on it tons of complexity in there there’s more aromatics in dr pepper than there is in your barbecue sauce absolutely this sounds like a heck of a heck of an invention i want to do it see i’ve never done it this is a good idea yeah doctor just street dr peppery ribs dang good stuff ooh terrible opinion coming up at cane wj craft singles dipped in chocolate pudding is delicious wow sharp left that’s the yeah it’s a big turn sharp left kane i i really respect that you have such uh developed tastes and and that you seem to really know what you want out of life which is great but i i dislike the fact that you’ve ruined my day this sounds gross yes sorry this is tapioca though dab yogurt me the f up yeah the problem isn’t cheese and pudding no it’s not chocolate it’s the chocolate of it all it’s upsetting but yeah yeah yeah butterscotch ugh that’d be great that was worse is this worse oh wait and now i’m thinking in my head why that would be better butterscotch would be better because it would remind me of uh brunos yeah yeah yeah what’s it like a norwegian carrot caramelized cheese it’s basically caramelized american cheese so good you’re making that yeah hey uh kane just maybe try switching to butterscotch pudding yeah so yeah i mean if you think chocolate is the best but you know all right try it we’re experts yeah we are professional food people uh j dzx4 says mashed potatoes should be utilized in more breakfast dishes yeah i’m going to go ahead and flip that one i think shredded potatoes should be utilized in more lunch and dinner dishes i love i love mashed potatoes mashed potatoes are my favorite how would you utilize it in a breakfast dish um i would put a bed of mashed potatoes and then i would put sunny side eggs and then um uh bacon you treat it like grits yeah kind of sounds nice sounds really cool soft egg and mashed potatoes i’m kind of in i’m kind of who needs polenta baby you got potatoes that’s right at ghostface kayla great screen name kayla good stuff cake is better on its own or without a ton of frosting sometimes they feel frosting hides bad or dry cake attempts i’m gonna i’m like gonna stop this right there yeah that’s good that’s good that frosting hides bad cake that’s the point it’s great most cakes are not like great like a lot of people are bad at making stuff sure and then frosting fixes it yeah yeah yeah and then they go on to argue the cake is the most important part and i feel a lot of times frosting over powers of cake which should be the start that’s only if you’re making great cake if you’re making a good cake and i’m talking about like maybe a blood orange upside down cake if you’re making that you obviously don’t need a frosting but if you’re making a layer cake and you’re making a box cake use the frosting i i understand they’re making the texas barbecue art argument right oh if it’s so good you don’t need barbecue sauce yeah it’s like that might be true how’s ever 99 are not going to be yeah you know to that level so i’m going to do what i need i’m going to do what i need to get it down you know yeah um one tip for uh making your cakes less dry poke some holes in them and then make a little milk soak out of a little bit of vanilla extract and whole milk yeah i’m curious what ghost face kayla would say about a cake soak cakes you need to learn about cake soaks well no i mean they may know but they may think that is an affront to the quality of cake too like if you’re good enough at making cake your cake should stand alone uh tres luches has entered the chat bro come on come on best way to save a bad cake soak it in as many kinds of milks as you can afford this cake is one of the best cakes ever in the history of life underrated we don’t talk about it too much i want to make a pond on tres leches we have pond on leaves we have pot we have we have pond on leaves yeah dude’s sick but like where’s the time where’s the time i know i know is it my turn uh sunshine nick says strawberry flavored things taste better than strawberries yes strawberry medicine is my favorite my mom used to give me strawberry medicine all the time they turned out great i’m a cherry medicine guy and and and and and um no i uh i don’t know about two to three pounds of strawberries a week i didn’t know you’re a strawberry eater i wasn’t until julia converted me that’s one of our fun little couple things she makes you eat fruit well i really love you bro i ate two apples before 9am today i just sat in like the little foyer in the office and stared at me peter i’m a huge fruit eater i didn’t know all those frozen blueberries you’re such a fruit man you’ve seen my giant sacks of blueberries blueberries blueberries aren’t real fruit whatever blueberries are real they’re so dense with antioxidants they’re fake i eat apples all the time i run through a ton of fresh pineapple julie and i will take a little bit of whipped cream and like chop strawberries we’ll put just little dollops of whipped cream and sometimes maggie look at me and sometimes we’ll put like some crushed granola on there and it’s just fun it’s so good you know it’s like fun healthy so cute josh being wholesome with his wife i love it yeah it brings me much joy it’s a good time yeah we’ll watch like um she likes watching catfish you know the show such a good show yeah yeah yeah eating strawberries and whipped cream you guys like that a lot of whipped cream that’s good you talk about yeah we crave a lot oh yeah oh we do we keep uh at least two to three bottles because that’s yeah man run out of one then nicole that’s like a warning because you ran out of one your next night’s not ruined you don’t got to immediately go to the grocery store do you have it every night no no probably three four nights a week that’s a nice little treat or something freaking cute yeah we’re gonna and on that note thank you for listening to a hot dog as a sandwich if you want to hear more from us here in the mythical kitchen we got new episodes for you every wednesday if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or and handyzade with the opinion casserole and for more mythical kitchen check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at mythical kitchen see you next time [Music]