ramble uh oh do you feel like you missed out on something big perhaps a little fomo is setting in perhaps you’re feeling like you missed out on a wild R-rated show that pushed boundaries perhaps it was called Good Mythical evening well good news even though the live event is over the video on demand lives on b.o.d baby you can get access to Good Mythical evening for 48 hours starting Friday September 10th at 4pm Pacific Time see all the Wild and Unforgettable moments at Good Mythical evening.com and if you can’t start watching tonight don’t worry the VOD will still be available to purchase until Sunday September 18th ice cream you scream we all should probably use our inside voices or else the podcast levels or start peaking this is a hot dog as a sandwich [Music] 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 of hot dogs the sandwich the show we break down the world’s biggest food debates I’m your host Josh air and I’m your host Nicole anaiti and Nicole I never want to talk about hot dogs ever again yeah never again it would be really nice if we just completely disregard hot dogs for like at least six months yeah yeah and I respect the fact that you’ve put up real boundaries because a lot of people in the office you know uh they’ll come around be like so is a hot dog a sandwich which God bless them they’re trying to make conversation uh and then yeah I watch you stare A co-worker in the face who we all love and say excuse do you not remember this no who’d I do this to you can say their name I think it was Matthew Dwyer and you were like with all due respect I’ve put a lot of emotional energy into this and a lot of time at work and I’d like to not have this discussion right now and I was like good for you Nicole set your boundaries girl look at me I’m telling you therapy works therapy works all right today we’re talking about the best ice cream flavor uh I feel like we’re both gonna have this same answer because it’s the correct answer really well you go first okay well I’m gonna get a lot of flack for this and I already know it but the best ice cream flavor it’s vanilla yes ma’am yes ma’am it is the most I feel the same way it is the underdog it is disrespected it is synonymously used with boring missionary sex which is very strange and I credit 50 Shades of Gray for doing that but it is utterly vanilla’s incredible vanilla is fine more people should be okay with vanilla and it’s the best way to because that way it doesn’t so you are the highest you have the highest chance you have the highest chance of also Pro which is the you know the reason for it oh really I didn’t know that I had no idea it’s yeah and if you drink a Mountain Dew afterwards uh we probably shouldn’t be giving uh reproductive advice on the podcast but speaking of vanilla if you’re a reproductive advice includes Mountain Dew you need to go back a few lessons was that not a rumor that you heard in like high school no nobody knows this this is only me that you can’t get preggers if you drink a Mountain Dew afterwards it’s like the worst it’s like the worst of the rumors and is certainly not true okay vanilla ice cream vanilla vanilla is again people have considered it synonymous with boring which I get why because a lot of people think vanilla ice cream is just like the plain white ice cream without a flavor and we have diluted the quality of vanilla over the course of like Centuries by making artificial extracts uh vanillin which is literally just they they recreate the um like what’s it like the aldehyde or something that is they all have names like Thai Thai Tetra deoxyl methylene four um they’re the actual chemical components thank you thank you but actual vanilla bean ice cream vanilla is a freaking it’s an orchid that only has like a 24-hour blooming period if it’s not pollinated and then it wilts and dies the fact that vanilla exists evolutionarily is almost a conundrum if not a miracle and we have harvested it it goes back to the totonac Empire who the Aztecs conquered in the 15th century and then European colonizers got there and started planting it wherever they could figure out how to get it to flower and then it was just like it’s still the most second most expensive spice only to saffron in the world and it’s unreal that we get to consume this miracle plant every day in the form of Briars and people disrespect it it really is so special and I believe one time uh Josh you’ve said that salt is the flavor which with which salt salt is the baseline from which all flavor harmonies are written it’s a bastardized yeah that I read in a Jeffrey steingarten book yeah and I feel that way about vanilla and ice cream you can’t have any base you can’t have any ice cream without the pro the procreator I believe I’m using that term correctly which is vanilla you can’t stop talking about perforation but it’s but it makes sense I mean there is no ice cream without vanilla and if there is it’s called sweet cream and it’s from Cold Stone which is delicious in its own right but vanilla ice cream is the base of all delicious flavors you can’t have mint chip ice cream without a little bit of vanilla you can have chocolate ice cream without a little bit of vanilla chocolate chip cookie dough if there’s no vanilla what’s the point okay wait I I have two things one what’s a Cold Stone that is one of the biggest cultural coups if not scams that because one I love Cold Stone Cold Stone like not to brag my high school girlfriend worked at Cold Stone I used to bring her weird stuff and she like mix it in for me like there’s a Greek Cafe across the street and she mixed baklava into their sweet cream oh that’s badass and that’s like that might be my answer for the actual best ice cream flavor if not vanilla um but Cold Stone when it opened up in my hometown it was like the new cool and I thought of it as a fancy thing and so when I saw they had sweet cream as their base instead of vanilla I was like oh vanilla is lame and dumb and low rent because they got it at the 99 cent store in sweet cream that’s fancy but now I know it’s literally vanilla ice cream without the vanilla you know until that was a big Coop but number two you’re talking about vanilla being used as a flavor base for everything that’s actually rooted in history so the initial use of vanilla was uh in the Aztec empire I believe at least according to my research was used to flavor uh like chocolate like the the OG chocolate drink that the Aztecs the drink yes the one that’s like it was flavored with um Aqua de Miel uh and then uh made into a kind of like Bittersweet frothy hot caffeinated drink and vanilla was used you would use a molo Nino there was a spot that was serving like the OG Aztec chocolate drink in Boyle Heights and then they shut down which I’m bummed about because I really want to try it that’d be a fun thing to make we should make that on the show Nicole we have the capability to do that sure I’ve made it before I’ve made it before many times I used to work at a chocolate store that used to appropriate all kinds of chocolates from all kinds of yeah that makes sense chocolate and vanilla two most common ice cream flavors right like those are both the OG stories of like colonization and appropriation throughout history because like that was taken from colonizers and spread and planted literally everywhere and so now you get you know um arguments between Italians Dutch belgians and French on who makes the best chocolate confections and it’s like that stuff’s all OG Mesoamerican um but then now a lot of it’s grown Africa as well really fascinating story and chocolate and vanilla both I mean drove world economies into globalization really incredible stuff and the fact that we get to eat that every day and ice cream it’s pretty gnarly the fact that okay go ahead eating ice cream every day dude I had a period working at this office because we had so much ice cream here that I every single day for like three months I ate a burrito for lunch and then chased it with ice cream and that was the happiest time of my life I will eat like a bite of ice cream every day because I I’m a huge ice cream fan I stock at least six seven flavors in my own freezer at all times no way you have room for that I wish it pints only pints no quartz only pints and I will and I drop cash Nicole like I yeah I’m wearing dirty three-year-old Vans right now and a t-shirt from Target I drive a used Nissan because I spend all my money on nine dollar pints of ice cream wow that’s hilarious what are your top give me okay so vanilla obviously like unreal Miracle plant and if you have a really big vanilla it’s Transcendent what’s the best vanilla ice cream you’ve ever had I just love Tillamook really I just love Yeah till the look vanilla is just perfect there’s nothing to add there’s nothing to subtract it’s just delicious I feel like I’m getting real vanilla without being punched in the face with artificial vanilla I think it just tastes delicious and it’s and it’s fresh and creamy and beautiful and just the perfect amount of fat to like sugar ratio in my opinion I love Tillamook vanilla ice cream Tillamook is one of those Brands it’s like um kettle chips Tillamook and like uh hell fade kombucha where it’s one of those brands that I’m just like I like you better than other brands and I’m going to support that it’s like those kind of trusted brands for me that said like Tillamook um Farm style shreds cheese game changer oh yeah if you all don’t know about Tillamook Farm style shreds they take the convenience of shredded cheese but it’s a lot bigger and it doesn’t have the anti-caking agent on it so it melts really well Tillamook cheese really fantastic I visited the factory I had the best milkshake of my life there it was like a salted malt of butterscotch milkshake dude yeah it’s like in between I was at a wedding Kevin Riggs wedding uh shout out Kevin also at his wedding in the Oregon coast and we drove back to Portland I believe to take a flight and the Tillamook Factory is there and it is like Disney world for dairy it’s incredible they had like cheeses they were experimenting on they like a 10-year cheddar and stuff like that red that said their ice cream is the only product that I don’t like Haagen-Dazs site note I really do like Haagen-Dazs yeah Ben and Jerry’s not really kill em up to me is too creamy because I prefer a slightly icier colder ice cream because you get and I believe Tillamook has a fair amount of I could be wrong here if Maggie wants to look at the ingredients on Tillamook ice cream real quick I feel like they have a fair amount of like guar gum carrageenan um what’s the other hell yeah which to me they use that instead of say a custard base to make a really thick Rich creamy ice cream that doesn’t melt because yeah it has has tarragam guar gum and like that Lorry comes before yeah but those are good I and it’s not it’s not like a moralistic thing of like I don’t like these artificial ingredients me it just doesn’t make as good of a product uh and also it allows more air to be whipped in so you get a creamier product you get a fluffier lighter product but that’s not what I want with ice cream I want like dense flavor and I want cold if I if there’s a little bit of ice crystals in there that’s totally fine because that’s what I want so Haagen-Dazs to me yeah Haagen-Dazs has a weirdly uh simple ingredients list for how big of a company they are also owned by juice Brooklyn juice baby shout out the Brooklyn Jews are the minor league baseball team of Brooklyn so funny you have a very offensive hanukiya mascot um but no wait wait I’m kidding it was a joke it was it was a weird distasteful joke um oh okay but uh Haagen-Dazs to me is the best mass-market vanilla ice cream out there if I’m going like if I’m in a not at a specialty food store where I get all my fancy boy pints of ice cream Haagen-Dazs the one that I go to and their vanilla is absolutely perfect but there’s no one else is really good Bluebell Bluebell Bluebell there I haven’t I don’t know if I’ve had their vanilla they’re banana pudding ice cream now hey there yeah yeah that’s fine that’s good that’s good banana good can you because bluebell’s a texas-based company and I know it’s like very has a huge Regional following in Texas and I remember going to Austin in college and everyone’s like you got to get the BlueBell ice cream and we would and it was great can you get it in California now has it has it made its way out to our stores I think I’ve seen it in a few Walmarts and then I believe it might have been pulled but I’m not 100 sure I remember seeing it I remember maybe we just had it shipped to us because we’re fancy and mythical we definitely but uh yeah I do I do remember having it shipped over to us or we maybe I think we hit a corporate dude I think we straight up emailed corporate I get it but there’s another Regional ice cream company that I just in the last couple years have seen pop-up in California yeah it looks like yeah bills looks like Bluebell ain’t in California yet uh it’s called great graders g-r-a-e-t-e-r-s it’s from Cincinnati and their their signature is like a black raspberry chocolate chip ice cream which isn’t my go-to but it’s it’s very fun and graters makes a really high quality uh chocolate ice cream as well and they manufacture about that no why does Lily have a connection to graders yeah I believe she said her favorite ice cream is graters raspberry chocolate chip oh she did she did she wanted that for her birthday oh that’s right and we failed to get it for yeah I’m like hey what’s your favorite ice cream flavor she’s like greater’s raspberry it has a huge culture can you give me or like I don’t know like simpler okay wait hold up though I gotta talk about and you’ve heard me talk about this because it’s annoying but I was recently looking it up the best vanilla ice cream I have ever had which it might be the best ice cream I’ve ever had was this company that I’ve talked about before they did single origin Vanilla single origin chocolate ice creams and they had an Indonesian vanilla ice cream that literally it almost tasted like cherry blossom and it was like Fruity packed with vanilla it was like 13 a pint which probably explains why I believe the company’s out of business now because I could like never really find them I found them in like one random Whole Foods that I stopped in because I had to pee you know what I mean and then found them yeah they’re called choctal c-h-o-c-t-a-l and I their ice cream was just fantastic you could taste the difference in vanilla beans and not even in like a hipster foodie annoying way of like I this wine tastes like vegetable Ash and this wine tastes of green onion and silt like this was you tasted the ice cream you’re like holy smokes that is an entirely different flavor that I’ve ever had before and that showed just like the power of how awesome vanilla is but aside from vanilla if you’re buying like right now you need to stock five pints of ice cream in your freezer what are you going with I don’t think the average person stocks five pints of ice cream in their freezer did people not have five pints of ice cream that’s crazy to me like I don’t think dude live a little it rule I have like nine hot sauces five ice creams and like that’s that’s how I stock my fridge okay let me think definitely a nice Tillamook vanilla or maybe Breyers depending on where I’m at Briar says vanilla no I just said that stupid um mint chocolate chip for sure has to be green I smell like white people are like oh white mint tastes so much better Liars no it doesn’t no it’s the green I need to see the green the green is the color of mint but also no no real mint should be in there because real mint ice cream I do not like obviously yeah I need the I need that fake stuff yeah yeah um chocolate chip cookie dough yes love that something with a caramel Ripple something with a caramel rib ribbon going through it maybe a Jenny salted caramel bad with a little bit straw is too dense for me so I get something from McConnell’s something from mcconnels that has a caramel swirl in there with a little bit of salt would be nice and then maybe a nice black cherry from Thrifty’s Thrifty okay let’s talk about Thrifty black chair black cherry ice cream is an underdog it’s like it’s like rum raisin or like butter Pizza it’s like oh that’s an old lady ice cream so what old ladies have their stuff together I love that kind of old like I taste I’m tasting the same ice cream as a person in like the 40s dude and that’s rad you know if you’re going Cherry you’re tasting the same ice cream as like a Persian dude in like the like 1300s because let’s talk about the freaking history of ice cream because I want to do this because it’s hilarious it’s talking about American ice creams but if you want me to talk about Persian ice creams that’s another scenario completely well so Persian ice cream is I mean it’s my go-to when I go out for ice cream I go to um saffron and rose there’s a war in L.A it’s Molly Malone’s smashy Malone sorry there’s Machi Malone’s and saffron Rose I’ve always been team saffron and rose uh I think they use less food dye in their things which for some reason I prefer that but you go there and they have I mean flavors like saffron pistachio lavender which is always my favorite Orange Blossom cucumber ice cream not sorbet talking heavy cream ice cream baby and it’s got solop mixed in it ground Orchid root powder that makes it like extra stretchy and chewy and I love Persian ice cream but like the most interesting thing to me about ice cream which what goddamn I have to I have to do this in school I have to do this I’m sorry so ice cream is invented originally using Buffalo milk uh in the Chinese I believe it was at the Tang Dynasty and it was made with a chemical called saltpeter that’s the thing that changed the game right Nicole you ever make rock salt ice cream I was gonna say didn’t salt peter used a lot in like corned beef production I don’t think so I think it’s a different thing saltpeter I believe is used in gunpowder manufacturing oh that’s it I always mix up corned beef and gunpowder but they basically found a chemical that reduces the freezing temperature of ice so it drops it even lower so you can like add salt peter to literal water or no sorry it doesn’t reduce the freezing temperature salt peter literally cools down water and so they found out they could use that to cool down uh cream and make it Frosty on demand which is pretty incredible but then we found out that you can also just use NaCl classic table salt to you know make the temperature of ice drop and make that but anyways the term sherbet comes from charbot which I believe is a Persian word right and like one of the OG flavors was sour cherry and so I love being able to go to like like you go to Persian ice creameries and you get like follow day yep which is like the ice with the noodles mixed in it that’s right that’s cool as hell it’s a piece of History food history is fun Peter was totally used in meat production was it really meat curing yeah I know what I’m talking about like 50 of the time Josh I believe you I know yeah it’s used in like charcotchi boards and stuff but yeah ice cream has a really interesting history and I’m glad that Persians did most of it hey Pokemon what’s your dream that means winter what do you wear in winter a robe kimono is Greek foreign [Music] what do you think when you hear high quality meals certain ingredients a particular price range do you think of dining out or cooking at home well if you chose quality ingredients with an affordable price that you can cook at home then butcher boxes for you butcherbox takes the guesswork out of finding high quality Meat and seafood you can trust they have 100 grass-fed beef free-range organic chicken pork raised crepe free and wild caught seafood and it’s humanely raised no antibiotics or added hormones that’s the benefit of butcherbox peace of mind and you can get just what you want delivered right to your doorstep there’s free shipping for the Continental us and no surprise fees so choose your box and customize it to your heart’s desire that’s right butcher box offers so many choices for customization enjoy a range of high quality cuts that are hard to come by at the grocery store at an amazing value and with exclusive member deals you can save big on your favorite Cuts get recipe inspiration guides tips and hacks some are even personalized so you can cook up mouth-watering Meals like the other day I made the most bang and roast garlic buffalo chicken tendies Nicole I fried them in like the cast iron so you get a little bit of that caramelization yeah they were absolutely delicious so on top of being convenient and affordable I know I’m gonna have a tasty meal when butcher boxes involved take chicken breasts off your grocery list but your box is offering our listeners an incredible deal that they’ve never offered before free chicken for a year holy smokes free chicken that’s right get two pounds of free range organic chicken breasts for free in every order when you sign up at butcherbox.com hot dog claim this deal at butcherbox.com hot dog [Music] uh what’s your dream Sunday Josh what’s your favorite like you gave me five flavors which is way too much just tell me your dream Sunday situation wait but I want to talk about my five top pints fine I’ll go dream Sunday okay no no fine fine you can tell me you’re five pints and then I’m gonna make my dream uh my dream Sunday all right five pints we gotta talk about one vanilla Plum beer from Moloko Moloko Josh you’re getting really insular nobody knows what the [ ] it’s very good very cool the world of ice cream fascinating and beautiful and and we talked about USSR and food standards all the time there’s a there is the top Nicole the USSR they broke down ice cream to three different designations there was low-fat medium fat high-fat Plum beer was the highest fat with egg yolks and heavy cream in it and there’s a company that is remaking it’s a dude from St Petersburg who now lives in California it gets all this Dairy from Oregon uh probably the same cows tell them like used Nicole and he’s recreating Soviet Stadium no Plum beer using egg yolks and cream and that’s really fantastic number two I’m going chocolate Malta crunch from Thrifty you got The Malt in there you got those little balls you got all the flex that’s a good job part of that ice cream the best part of the ice cream is it had a little mascot do you ever remember like it had like a little like uh it was it like a little guy with a sword yeah it’s like a sword yeah okay I don’t know maybe he’s the guardian of Thrifty’s ice cream if you like come at 10 31 they’re like no more ice cream dude maybe number three cut off point number three local ice cream purveyor Bergamot genma shadow out to Mercedes saucedo at Casa Coco she does incredible work very hyper local also the fanciest I will get but you need one really fancy pint of ice cream Nicole number four Jenny’s love me some jennies you get the you get the peach buttermilk cobbler nice A little bit of acid a little bit of salt running through that good as hell number five my last one McConnell’s McConnell’s the single best Creamery single best ice cream manufacturer they were saved from bankruptcy several years ago Santa Barbara native used to get snoney baloney and go to the scoop shop originally to get their special flavors absolutely love McConnell’s they’re sea salt cream and cookies is the best ice cream out there probably right now probably my most consistent pint that’s one that I go back to the most it’s like cookies and cream but they use chocolate chip cookies but they blend it pretty well and there’s a lot of salt in the ice cream those are the top five pints that I’m going oh that’s a goddamn Josh I was gonna ask you um what kind of ice cream did you have in your house growing up because I always had strawberry cheesecake in my house the thrifty one the thrifty one oh it doesn’t matter any kind maybe it was Thrifty’s maybe it was I don’t know Ben and Jerry’s maybe who knows it was some other random one my house was fully stocked with strawberry cheesecake ice cream my whole life what about you Dy do you still like it or did you like I look that good um it was it was Morris’s favorite and like we would just have to have a bite every now if my dad brought it out he’s like yeah Bubba and he’d give me a spoon but like that wasn’t my favorite ice cream it was like cheesy yeah like Jammy ice cream strawberry no yeah yeah yeah but I respect it now but back in the day that was all we had in the house we only had one kind of ice cream too and it was they said I don’t even know if it has a name I’m sure it does but they sell it in the five gallon plastic handled buckets yeah and it is the lowest Quality Ice Cream we would get the Neapolitan because that way Nicole you save money by only having to buy one thing ice cream and you get three flavors yeah but I’m not the biggest I don’t understand the point of Neapolitan ice cream it just doesn’t do it for me you know we’ve evolved as a society we don’t need to do chocolate vanilla strawberry anymore we can put some fun flavors in there we can put some pistachio we can put some rum raisin like I don’t like we should start a company where we get to make our own neopolitans for the people like literally like imagine like it’s like oh the neopolitan like New Politics yeah but it’s like but it’s like the new Neo new 300 Trio ice creams and like we just do that polyamorous ice cream let’s do it thrupples for days okay uh well okay so we went to so the OG the OG Neapolitan ice cream right is spumoni and you and I oh which together we went to it we went to uh what is it Ellen B Spumoni Gardens in spamoni gardens in New York uh where they have them in Brooklyn and Brooklyn near Coney Island we were there for the hot dog eating contest we were both like sunburnt dehydrated and ate way too many clam strips and drank way too many beers and we’re all like full dead that day and I’m like I will be damned if we leave New York without getting a pizza that’s been on my bucket list for a while and Ellen beasts mamoni Gardens was there and we stopped on the train on the way back and we got just a giant brick of a pie nobody wanted to eat and then everybody’s like we’re so full we’re drinking like 90 degree red wine in the middle of the day and we’ve been up to up from six a.m and I was like we gotta get the spamoni it’s called and then we got the Spumoni which like I said OG Nepal and ice cream it’s got It’s the pistachio cherry and chocolate right whatever it was it wasn’t very good I’m sorry New York God God bless ellenby Simone Gardens I love the pizza the salad tastes like it was just with heavy cream then why was that salad so damn I don’t know it was like yeah it was not good heavy cream salad it was crazy I said I had a great idea and I loved it but no Spumoni Neapolitan I’m not the biggest fan what would you combine like your top three flavors in one because strawberry vanilla and chocolate they don’t go together like you know you would never want to yeah go together they don’t go together I’d say we just do a salted series okay hear me out you made a really good salted cookies and cream milkshake so let’s do a salted uh Oreo no and then we do salted Oreo and then we do some sort of nut we just go crazy and we do like an almond butter swirl like a salted almond butter Nicole is gyrating back and forth in her chair right now saying salted almond butter swirl it helps me think it helps me think and then and then the last one Josh take it away come on I need some something alcoholic oh my God ugh yeah like a smoke like a smoke bourbon use smoke use warbringer Alderwood Alderwood smoked bourbon bro a little bit of molasses or some black strap molasses in there yeah yeah yeah Ginger oh got it smoked it was smoked bourbon Ginger Snap ice cream wait hold on can somebody write well I’ll listen to this podcast later write that down and then try and make that because that sounds so good I haven’t smoked salt in my pantry because of course I do but yeah have you because you’ve have you made any ice creams for pleasure or just for work because like you’ve got a lot of questions well I mean you’ve made a lot of ice cream at work because like we do that for a job but like do you ever make it at home never no no I got into a really big ice cream never in a million years make my own ice cream when the store is just five blocks that way it’s fun I mean I mean no it’s not fun for me but I will I will freak around and make a sorbet every once in a while but that’s not real you’re talking about like do like a blender sorbet like a uh like a food processor sorbet yeah but like that’s not real but when it comes to ice cream making it’s just such an art form and I really respect people that can make a delicious ice cream I just don’t want to bring that energy into my house you act like I’m not I’m not here to be a witchcraft no it’s I mean it is incredible making making cremon glaze is a beautiful you know feeling of of and you know it’s just hard I don’t want to Temp things in my house I know he’s making you I’m just curious I know I’m just saying like I’m not I’m not here for that kind of life I’m gonna go to the corner store and get me a cone and I’m just gonna live my life I’m not gonna bring the energy of an ice cream maker in my house no but aren’t there like flavors that you want to exist that don’t exist and you’re like I I Nicole hendizadeh and naity IV can make this myself because I’m a powerful woman yeah yeah I mean I just what I do is I talk about it on the podcast that I have with you and then it never happens never happens but it’s nice to know that these ideas exist and they’re in in my mind and I’m sure that there’s some incredible ice cream maker that has done something similar if not better than my idea and they have an R D team that tests and tests and test it and does it better than I ever could I’m gonna make what like a like an ice cream on my on my kitchen table what the what the frick I don’t have time dude the ice cream maker is annoying too like you’re trying to watch a movie and you’re like for like four hours and then you’re like oh it turns out turns out you can’t just substitute buttermilk for milk in an ice cream base because then your buttermilk Thai Basil ice cream turns out like crap Nicole and that happened to me yeah and have you ever liked seen those like ice cream makers that are like handheld right like roll a ball those are so annoying I like that stuff those are so stupid I mean leave it to the professionals I will say there’s one ice cream flavor that I made that was maybe better than any store-bought ice cream I’ve had and I didn’t write anything down because I kind of believe in the ephemera of food and I think it’s fun um but I did a like a sweet corn like fresh corn ice cream where I used I basically made a corn broth by like blending the corn simmering it reducing getting the starch out straining it all that and then I added malt powder and salt to it and then I did a smoked salt caramel ribbon in the fresh corn malted ice cream and to me that was like that was what dreams are made of that’s why I like I want to chase this I think if I were to do if you were to sell a food if you were to say mythical the offices burned down and they collect the insurance money and decide not to revive anything you know in inshallah it doesn’t happen um but what would your like one food thing that you’d actually sell be if if you were to go that route you’re like what’s the food that you make better than anyone that you could sell to the public customize shakuchi boards yeah yeah I would just make beautiful curated Meats cheeses crackers and maybe a few flowers on there like a Harry was it Harry and David’s do you know what I’m talking about they do like the gift Who you calling him they give you the uh certainly not me I I’ve tried to grow out my mustache today and you can’t even see it um they do like the beautiful gift baskets you would do that but for like cured meats and like like Edible Arrangements for the new generation yeah that’s what I would do so it would require again no real cooking and I would just I would just curate things because what am I if not a curator you know if I had to cook something it probably would be cookies yeah or cakes ice cream baby well I already knew that about you you just talked about corn ice cream for three minutes all right Nicole I’m sold on your charcuterie idea but tell me tell the people this is proof of concept if you were to make me a charcutie board what’s gonna be on it how’s it going to look who’s it gonna impress I’m gonna make you so love okay I’m Gonna Make You salami ice cream and I’m gonna put scoops of salami ice cream and then I’m gonna make a mustard and then I’m gonna make a sweet mustard to put over and I’m just gonna give you a crap ton of carb-free crackers and then you could just have a party a bunch of like almonds sausage almond parmesan crackers that you can buy at the Bed Bath and Beyond yeah yeah yeah yeah the little Parmesan crisps yeah because we don’t do carbs honey I just ate a bunch of ice cream slathered in mustard yeah I think that’s what I would do for you I think I’d make it like a fun little ice cream sausage party because that’s what you deserve I do love a sausage party all right so let’s vanilla best ice cream right like it’s it’s almost inconsistent the people even say that democratically vanilla is the best ice cream and I would implore people to go out there and explore more vanillas think more deeply about the flavor that’s in your mouth none of us discussed plain chocolate ice cream you don’t mess with chocolate ice cream if I’m like with my niece and nephew I might have a spoonful of chocolate ice cream but no I don’t I don’t search for it I’m not a rocky road girl I do like chocolate frozen yogurt though oh really I love chocolate frozen yogurt it’s delicious the opposite of the time to get chocolate it’s a little no it’s not it’s like a little Tangy and like it’s a little sour and it works pretty well with the chocolate no those are the opposite of adjectives I want in chocolate specifically it’s like chocolate is the opposite Froyo I mix Nicole chocolate is not the opposite of Tangy have you ever had dark chocolate before yeah I don’t think there should be acid I think acid would be like a negative acidic I’m saying but still is coffee but like acidic coffee is not something people seek out you know you know what I mean why are we having this fight now why did this I didn’t think I was gonna drop a bombshell by asking about chocolate ice cream and I talked about chocolate for you there’s not even a real chocolate in there you know and like half the time you go to Yogurtland you pull the freaking lever and like it’s just a melted thing of goop just spray farts into your cup and you’re like okay so you know so you know how that your first girlfriend ever worked at Cold Stone my best friend Debbie worked at a frozen yogurt place called toppings toppings and uh we used to just go and I’d be okay Debbie and she would just look at me like what are you doing here I’d be like give me some samples you know what’s up Froyo the chocolate Froyo was really good there I don’t know it was like a little Tang oh I also like chocolate from Pinkberry too ew ew even I hate the chocolate Pinkberry oh no crap Greek it’s Greek yogurt it’s not good I make so much chocolate protein powder with so much Greek yogurt and I hate it I hate it I choke it down because I have to and it’s there so no I don’t it doesn’t need to be chocolate protein powder you can give vanilla protein powder it’s like an austerity thing it’s like you don’t want that it’s not there you need the luxurious the bitter the Beautiful the harmonious the creamy the Earthen chocolate I don’t know what what does austerity mean what does austerity mean it’s like uh austerity measure is like when you’re poor and can’t afford the good stuff you know you’re dialing back so you got to get the cheap crappy Froyo instead of the ice cream and I love froyo but time and place get like a honeydew Froyo from because I made you want to hurt my back when I hit my back when I hurt my back I made you take me to Yogurtland so it felt better and I got oh did you Froyo oh your job just tastes like fart you put the Mochi in it’s like four I like the fart I like farts [Music] all right Nicole we’ve heard it 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 foreign sometimes you let you let the talent around you shine you know like I’ll sing backup vocals Nicole’s main you know she’s the star and I can accept that you know she’s got the ring frankly she’s got the ring some say she doesn’t know the ranch yes who said that who says I don’t have the rage I’ll fight them right now oh special announcement I was waiting we’ve got ourselves a podcast voicemail yeah uh we want to stop hearing our own voices we want to start hearing your voices for a change so if you got a question concern nice compliment to puff up our egos uh if you leave a voicemail preferably less than a minute because if it’s over a minute we just get bored we have so much ADHD in this podcast room uh we’ll play it on the show and talk about it and whatnot so yeah call the number yeah uh so if you want to leave us a voicemail call us at 833 dog pod one that’s eight three three d-o-g-p-o-d one when you write it out it looks like dog poo one and I was like no way we got there was nobody else that had dog poo one we got it’s dog pod one yes yes yes uh before we get into opinions like casseroles are there any ice creams that we left out that people are gonna be mad about are the Italians gonna be like oh but gelato I love gelato more than ice cream really the mall that you and I are always at at the same time there’s that gelato spot that’s the only chocolate that I like no no we’re never there at the same time or we are there at the same time but you never wait for me to come meet up with you you won’t leave no I’m there to check the long sleeve shirts of Zara I’m there to get Brazilian barbecue and a cup of gelato and then I leave I just want to hang out with you for five minutes outside of work and you never wait for me never uh all right first up we got at neutral love mixing applesauce with Kraft mac and cheese is the best yeah I don’t um I’ve never tried they also okay dipping a grilled cheese into applesauce I can see that a mild cheese cheese and apples a combination that some people like I find it vaguely disgusting I don’t even I don’t love um uh fondue very much and dipping the fruit into the melted cheese that’s not really my game um there’s something about the fat in the fruit that I don’t love the applesauce is oh here’s an opinion it’s like an unseasoned ketchup it’s like a sweet unseasoned ketchup uh sure let me tell you let me tell you let me tell you what this person is saying they’re saying to dip a craft grilled cheese mac and cheese into applesauce which I don’t I don’t dig but I would be down to do it with like a Brie with like maybe a little prosciut you know what I mean I think I could get down with that hold up I had I realized on Julie and I second date I had a very fancy version of what they’re talking about that I kind of didn’t love birdie G’s uh restaurant in Los Angeles very fancy they do a lot of sort of Ashkenazi Jewish food Jules and I both grew up on Ashkenazi Jewish food um kugel is a dish that I grew up eating it was a fat dense brick of egg noodles with like eggs milk cinnamon and raisins in it and then we ate it this dude makes like a fancy kugel but it’s with cavatappi noodles and it has um like acorn squash or something and Sage but then he puts like a spiced apple thing in the middle and it’s like a good dish but it you know it just doesn’t no thanks yeah you know it’s fine it’s almost not really cool with that but now that’s good oh girl give me some grocer my mom makes good Harrow set we call it what do we we call it Halep in Farsi hello really good it’s better than Ashkenazi oh then fighting words okay next Food opinion Rachel tater tot says a bowl of Honey Bunches of Oats with oat milk is technically confit ah okay okay let’s break it down let’s fall the technique of confying uh is I think they’re talking about duck confit which is probably the most popular form of confit whereby you cook a duck mostly hindquarters in its own fat very very slowly uh but I believe confit is technically just a term for slow fat cooking and anything right config garlic yeah tomato you can confit anything with fat yeah yeah and it’s just a method of preservation but they’re talking about if you take Honey Bunches of Oats primarily oat based and then you’re submerging that into oat milk that that is a confi of sorts no making oatmeal with oat milk is config correct yeah because if there’s no heat you’re not cooking it no yeah it is pandemic yeah they were close correct also but still incorrect honey bunch of the votes mostly corn uh well people don’t know Honey Bunches of Oats we talked about this a while ago uh talking about cereal but honey bunch of Oats was four different post cereals individual cereals that they just combined so it’s like the uh it’s like a trail mix of cereals it’s just a combination of four cereals most of it’s corn I do love that cereal so much I would be the what’s my favorite characters in The Honey Bunches of Oats I like the almonds in it yeah same same oh God I want some honey bunch of votes what would you be which Honey Bunches of oat piece would I be yeah the great the glazed flake of corn because they have normal flake of cold that’s right and then glazed snake of corn can’t call it that’s right you sure are a glaze add Kobe Turner 54. the only way to make mashed potatoes with a big spoonful of mayo and let’s go I love Mayo potatoes absolutely roll you can’t add it in when the potatoes are too hot because the man the eggs are gonna scramble and then it’s gonna separate I love it this is where I want a little bit of Tang a little bit of Tang with potatoes and a cold a little bit of acid in your potatoes weird whatever so it’s weird whatever I want a little bit of Tang in my chocolate Froyo but whenever you want it in your mayonnaise taters it’s fine get out of here I do with my mayonnaise taters between me and God all right next up on our controversial food opinions sheet cheers for Fears hoisted sauce is pretty legitimate dipping sauce yeah yeah I love poison sauce I have a bottle of hoisin sauce in my fridge right now I’ll just keep it on I always keep oyster sauce on hand always keep hoisting on hand uh love it the combination this is a very Southern California Vietnamese food well probably all of California Vietnamese food thing when you get Pho you get the Hoisin and sriracha and you like kind of put them in the same bowl and so for me that combination of Hoisin and Sriracha uh is like such a beautiful nostalgic thing for a lot of the restaurants I I went to Growing Up yeah it’s made from made from plums I don’t know what it’s made from but it’s so sugary and deep sugary dark has the consistency of of ketchup but like a much like deeper more tart uh caramelized flavor very good very good yeah is there no plum in in Hoisin why did I think Hoisin was made with Plum excuse me Plum plum sauce plum sauce yeah oh no there is no plum in Hoisin ah I’m just dumb and I learned something new today it’s fun you know what it is the container is normally purple so maybe you had some sort of like association with like plums and purple that makes sense I didn’t get Lee [ ] key that’s a brand that I enjoy Lee I believe mine is Lee kumquia as well yeah yeah all right at zest VK after eating Chef Boyardee for the first time in years I never realized how effing Sweet It Is What do they sprinkle sugar on it’s like a tomato smoothie with pasta it really is dude it is I’ve never had it same with candy you’ve never had Chef Boyardee no like ravioli I don’t know dude we were around it at work all the time it is it’s very corn syrupy uh it’s almost like Campbell’s tomato soup like but much more than like a pasta sauce um and it is just it’s sugary it is acidic um it is unreal it’s one of those things that when I ate it as a kid I loved it because kids have massive sweet tooths right and then as you get older your palate develops bitter things start to round out you don’t taste things as an intensely and so sweet things don’t agree with you as much um yeah I can’t do Chef Boyardee in the canned pasta It’s So Soft like there’s a lot of nostalgic foods that I I can I absolutely love man I’ll slam Bagel Bites and Ranch all day Kraft mac and cheese Delight like Chef Boyardee is one of those things that I cannot do as an adult the orange isn’t it it’s yeah it doesn’t look like uh tomato sauce it’s it’s yeah I think there’s probably fat emulsified into it yeah it’s a bizarre experience eating it as an adult if you haven’t had it in a long time I can’t do it all right uh real Phil games says [ __ ] Big Mac sauce on any sandwich from the golden arches and it’ll make it better hmm all right let’s think about sandwiches you can get from The Arches I’ll make chicken with burger sauce sounds good Filet-O-Fish uh better I mean it’s just Special Sauce I mean it’s it’s there’s no ketchup in it at um at McDonald’s it’s mustard mayonnaise spices uh pickles and then some other stuff I think the paprika extract paprika extract yeah you’re right you’re right you’re right and so that’s just a better tartar sauce in my opinion so that’s better on the Filet-O-Fish even breakfast sandwiches I love a good spiced mayonnaise on the breakfast sandwiches I feel like it’d be dank on a freaking sausage muffin with egg do maybe I’m not a big fan of mayonnaise on my on my uh breakfast sandwiches but I’d be willing to try it why not that’s the sentiment I man I can’t get enough of it I think this is a great opinion that I’ve weirdly never thought about and I’d be one of the few people in the world who would think about these things and I haven’t it’s not fun heck yeah dude yeah shout out real field games you rule yeah all right last last one last one one more one more all right let’s do it at Hannah shobert can’t believe y’all are sleeping on Taco Bell nachos Nachos Bell Grande sub beef for black beans plus chipotle sauce plus pickled jalapenos one way ticket to flavor town uh this you know how I know this is a good order from Taco Bell because they got three additions and or substitutions in their meaning they have curated this to their own palette uh in a way that I really love what when did we sleep on nachos must have been during the what is your well order say about you I don’t know but there’s something about getting nachos from Taco Bell it’s just so messy you know like I want to eat it at a restaurant yeah I like the way it looks at restaurants it’s like a mountain it’s like a big volcano that I can climb but Taco Bell’s just like a dune it’s like a plateau that I just kind of like walk over you know I like my nachos to be a a conquest and I don’t feel that way when I’m at Taco Bell and I’m sure they’re delicious I’m sure they’re yummy I just don’t want to do it at in my car like three in the morning I don’t want to do that okay so when I go to Taco Bell I always eat inside the restaurant I love it I love eating inside an air-conditioned taco Bell getting a refill on my diet Baja Blast as many Fire Sauce packs as I want I don’t know why I never order not I’ve eaten plenty of nachos in Taco Bell but it’s not like in my regular order and I don’t know why because they are great it’s all of the flavors that you want just on crispy chips you know what I mean I think I think Hannah shobert I think you’re correct I think and I need to start adding all of these now because I probably haven’t ordered nachos there since they came out with the infinitely customizable app menu and now we need to I can take my destiny into my own hands in one chip you are the master of your own destiny Josh you go get those Taco Bells Mick Grande is that what they’re called like James Joyce’s Ulysses I mean truly uh nachos you are you you are Ulysses thank you uh well are we done did we do it do we do a podcast I forgot what a normal podcast is like when we’re not when I’m not sweating from talking about the ontological implications of a hot dog hood 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 mythical Chef or and Handy’s Autumn with the hashtag opinion casserole or if you want to leave us a voicemail give us a ring and leave a quick message at 833 dogpod1 that’s 833 dogpod one not dog poo one but really use the voicemail thing because we really want to hear your voice and that’s the thing that podcasts that I like do it’s like we should start doing it like we have original ideas we have original ideas too but that’s cool that’s the fun thing listener you know submissions via voicemail we can yell at them and be like ah you did this I said it you know what I mean it’s a fun time and for more mythical kitchen check us out on YouTube where we launch new videos every week we’ll see you next time 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