[Music] who should we trust more the Michelin guide Yelp or white panel van with free candy painted on the side what the heck is wrong with you just a man who loves free candy 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 a hot dog is a sandwich the show we break down the world’s biggest food debates I’m your host Josh air and I’m your host Nicola nutty and today we are discussing the Michelin guide Nicole specifically is the Michelin guide overrated Josh may you please introduce our guests over there I was waiting for a Segway sitting here I’m just sitting here waiting waiting and just introduce introduce the girl you two are gonna gang up on me all day and that’s fine today we are joined by former Michelin starred sous chef no entremet I I it’s like a little bit of a story I was just a cook Michelin starred cook Lily cousins uh fellow mythical kitchen here yeah you have experienced cooking in a Michelin starred restaurant yes I do uh the restaurant is called Cato it had one Michelin star one Michelin star they’re striving for two this year so we’ll figure two good luck yeah I’m really excited to hear your perspective on this because I’m sure Nicole and I have our own perspectives on it so the mission the Michelin guide for people that don’t know Michelin the tire company is the same company that puts out the guide and some people don’t know so funny to me what that big white tire guy well it makes a ton of sense because literally back in the day they were trying to promote their tires and somebody had the genius idea of like if everybody’s driving cars a newfangled invention where are they driving him to let’s tell them to drive to restaurants get out there wear out the tires use more tires driving the far-off regions and France you know so it’s called The Michelin motorists guide and they have the restaurants of the star system but then fast forward about 100 years and suddenly it is the end-all be-all of raiding restaurants Gordon Ramsay brags about having more Michelin stars than anyone or is it Jean Georges vongaristen Sean Georgia has a few we might anyways um yeah Maggie look up who has the most missiles roboshon we got we got it is foreign star system is overrated Lily go fast oh that’s a loaded question it is I feel like it might slightly be overrated but I think it needs to exist interesting sense like for me personally when I was in culinary school it was really important for me to work at a Michelin star restaurant because I wanted to learn how to cut the chives properly how to fillet the fish with like a couple swipes and I knew I was going to learn it at a Michelin star restaurant um so yeah I think it’s it gives like cooks and chefs some sort of Benchmark to aim for if you’re in the fine dining world or if you want to like experiment with cooking um but yeah there’s people who have you know like lost their lives over trying to get stars and there’s I think maybe the criteria and has to change but yeah yeah because like you said it is specifically for the fine dining world I think they have started to relax their sort of Standards it yes because what people don’t realize um Michelin guide obviously started in France it was raiding all the restaurants in Paris they have since moved internationally right and they rate the big cities Chicago has a Michelin guide New York has a Michelin guide we have but we also went like 10 15 years I think it was about 10 years without having a Michelin guide in LA because Michelin was like the restaurants that you have in La does not serve you know the type of the criteria the criteria yes it’s very stuffy fine dining like Lily said every single chive is cut to a certain degree you know um there’s the movie burnt produced by Gordon Ramsay I’ve never seen knit the whole way through it’s bad it’s so bad and the the whole conceit is that Bradley Cooper is this like Angry white guy chef and he’s chasing his third Michelin star even though that’s not how Michelin stars work you don’t just like earn two and then you keep them and then you earn your third but he’s chasing his third star uh and so he like opens up this crazy fine dining restaurant in London blah blah and they’re talking about the Michelin inspectors who are all full-time employees apparently yep um and they are all former industry professionals and they’re Anonymous they book under fake names or nobody knows their names um and they’re like meant to dress very normally okay and in the movie they’re like yeah they will drop a fork on the ground to see if you notice it within 30 seconds Lily you’re not in your head that’s real no that is real we we kind of know what the timing is when they’re gonna start coming in sure but never we wouldn’t know who they were um but yeah we were told to like go in the bathrooms like every 30 minutes and go check if like any if there’s like literally or yeah like for something weird on the floor like they’ll set it there and plant it someone wrote in the bathroom here I sit brokenhearted came to poop but only farted and you have to like scrub that away yeah I mean true story I totally did that well that’s ridiculous I don’t know I mean I overrated I I think I agree with Lily that uh it is overrated but it needs to exist because the food World especially in the back of the house is so intense and it’s exhausting and um it can it can really weigh on you but having something to like reach for and having a start to potentially catch is exciting for some chefs and it gives them purpose and it gives them value because you know feeding people every day probably doesn’t mean like oh cooking for the normies is so cool I mean I love cooking for the normies I don’t care but like certain people it gives them something to achieve and it’s and it’s a visual thing and when you see it you know what it is people know what it is so it’s like it affirms your whole entire career trajectory for certain people right and I understand that but have I been to Michelin star restaurant maybe once or twice but has my meal been mind-blowing and has my whole entire life changed because of those meals no well that’s just me because maybe that kind of dining isn’t for me and like small increments it is yeah I’m a fancy girl but like yeah I feel like from a diner perspective you have to take it with a grain of salt yeah like I’m not looking at these listings I’m not going to go to this restaurant if it doesn’t have a Michelin star but I think it is cool to like see from a chef perspective and even from a cook perspective you I mean it does set like some sort of they’re all like competing against each other yeah sure and I think the food is getting cooler and cooler like if you look at the stuff that noma’s doing it’s crazy fermenting reindeer penises that’s cool without a doubt like that kind of innovation I feel like I can’t no this is the wrong way to start because it can only happen in those kinds of incubator kitchens but that’s not true people are innovating in their kitchens at home all the time but there it’s just such a such a cluster F yeah the word it’s a cluster F of just so many minds and creative vices and people just want to try new things that have never happened before so things like Noma create that kind of environment but you don’t think Noma could exist without the Michelin star system you think that the Michelin star system is what drove them not just Renee red zeppe and the entire team’s sort of Drive their altruistic drive to push the envelope of food and serve people things they’ve never had before but you think the Michelin star system is what drove them there maybe not specifically maybe not specifically Noma but restaurants like Noma yeah yeah they have that it almost reminds me a little bit of the Olympic in a way that like so for a sport right I’m gonna bring everything back to track and field baby let me talk about what I want to talk about my girlfriend no but you uh you know train super hard in track and field specifically for the Olympics which is only one ever one that happens every four years there’s competitions Diamond League meets uh World Championships that nobody outside of the sport cares about right right but there’s that one thing that people know you are an Olympic medalist that means something if you have a Michelin star that means something people don’t care about your uh Zagat guide rating you know Yelp obviously is a big tool that people use but you know they don’t care uh the San Pellegrino world’s best 100 list is something that’s getting up there but Michelin is like your Olympic medal that gives you the calling card and it also I’m arguing as a devil’s advocate right now because obviously y’all knew this before I sat down I think the Michelin guide is outdated racist classes and needs to be burned to the ground okay so you still stand by that I still stand by that I still stand by that because I think we do need to just create a different structure right it prioritizes French cooking uh for sure they Japan now Tokyo has a ton of Michelin starred restaurants but you see the data it heavily prioritizes French cooking which you know have talked about this yeah Ad nauseam I don’t love that um it also is just straight up corrupt they just take money that’s how we got the Michelin guide back in LA and I believe in the Bay Area it’s the California Board of Tourism paid them to come in because Michelin can move money around that’s okay I mean it’s just a bit it’s a business business realize that it’s not like an altruistic you know uh grading system to try and push the culinary envelope no it’s a business baby the chance sell tires they’re trying to sell guides they’re trying to get tourist money but that does it does that make it overrated I think it does because I don’t think it reflects the best that food culture has to offer because it neglects so many Cuisines and techniques and styles of food uh and if people aren’t who’s to say that symmetrical chives are actually improving the dining experience right of a person you know what I mean and so they’re doing doing more things they’re trying to adapt but I don’t think it’s good enough I think it is a dead Relic that I think needs to be put to the ground I wrote about this when I was a magazine writer I just wrote a whole thing about we should just stop mentioning the Michelin guide and here I am most in a damn podcast about it but if we wanted to go away and create a better system something that’s more democratic that opens up meals at different price points right like should somebody not be able to participate in what is considered the best food if they don’t have 700 to drop me too don’t they don’t they have like a guy that is I’m looking to start okay there’s other in different categories they call it the the Michelin bib Gourmand that’s right which uh yeah so they they do like recognize um more traditional restaurants you know uh like let’s have one spot they make the the wait is Monte Alban on there it’s on there okay maybe I love Michigan because I love getting messed up off Mezcal at this restaurant at Kohl’s time I’m going through like seven pages and you have anaka next to badmash and for people Nelly that don’t know but these aren’t Stars Stars well well anaka has stars because it’s like it’s a it’s a delicious restaurant and badmash is like a uh how would you explain it like punk rock Indian Fusion yeah making butter chicken sandwiches it doesn’t have a star but it’s next to it and that’s pretty damn cool yeah but it’s not a star though when people talk about we don’t talk about are you on the Michelin guide we talk about do you have a Michelin star right it’s like the same of like going to the Olympic trials versus winning Olympic medal I mean but they’re taking the extra steps to do the stuff yeah like yeah their fermentation stations and they’re warming their plates in the oven and like so I don’t know but I think there is like when you get up to the three Michelin star level all of the like Noma single thread Millennia like French Laundry they have like a ton of people and back well front and back of house where it’s just like if you don’t have that head count and you don’t have those resources like you’re not gonna get there her and that was like with Cato they knew that they weren’t going to get another star at their old location because it was so the kitchen is Tiny and they needed space to do r d and things like that so it’s also like kind of a money thing as well sure if you don’t have the money to invest or you know the right resources like that that is the one argument that people have posed to me that has swayed me in the past where now I’m a little bit on the fence a little bit you know less of a Firebrand about it is that Michelin stars get more money into the food industry an industry that is permanently struggling which is good which is good but I’m curious from Lily’s perspective you’ve worked both in non-michel and star kitchens and Michelin star kitchen is there would you say not every Michelin star kitchen is the same of course but it’s a really good distinct difference in the way that business was conducted like where things just run tighter at Cato than other restaurants it was definitely I mean we were doing some questionable things at some of the other restaurants welcome to restaurants baby I was just eating like french fries over the trash um but yeah it’s I mean he maybe it is like John yeah he’s the the head chef there and the owner and he’s just like I for me personally like I had like a really good experience there and I can say for some other like Michelin star restaurants you’re not gonna get the best experience but things were definitely tightly run but he was also very much like wanted to invest in his employees and make that better and better yeah but there’s like some Michelin star restaurants where you’re picking herbs for a year before you move yep so I I had a buddy that worked at Providence which is a two Michelin star restaurant I once went there for a media dinner where the chef went out himself and like caught just a random Bounty of seafood and then made like an 11 course meal we were there for like six hours I think I took 14 and a half pours of wine um which was really fun um but I remember some of the food there was like Santa Barbara spot prawn with grilled row and some of it was good and interesting but a lot of it did sort of rely on traditional what we’d call like Prestige ingredients so it’d be like yeah caviar and I’ll be like good but like does it taste different could I recognize the difference between that and a caviar that was the third the price I don’t think I could have things like that um still really cool experience but I had a buddy that worked there and his job was to pick flowers for one single dish for about a year man yeah I had a friend that worked on malise and he was shelling fava beans for months and he’s like I never saw fava Bean again I’m like I wouldn’t either exhausted if I ever watch a cooking competition show and a person on there I was gonna say a guy but I didn’t want to gender it but it’s always a guy who’s like I stodged at NoMa for two weeks and I was like ooh Noma and it’s like and like they always suck because it’s like one if you would move to Copenhagen for two weeks of free labor for yourself where you’re really just gonna be like smelling pine cones and then like putting them in a biovac like you’re not actually opening you’re not actually like I’ll come I’ll I’ll butcher the reindeer penises myself baby give me a buck knife and let me go to town imagine a mythical kitchen Noma collaboration Dorito crusted fermented reindeer penis oh do you all know what the stars mean because I don’t not necessarily is there a clear definition um let me see okay this is what the interweb says the star system was first introduced in 1926 with a single star denoting a very good restaurant the second and third stars were added in 1933 with two stars meaning excellent cooking that is worth a detour and three stars exceptional Cuisine that is worth a special Journey wait I did not know that the original definitions were based on how far you should drive oh that makes sense yeah it’s like one star’s local two stars internet or no domestic and then three stars internationally did you is that a thing you knew before this that’s what I’ve always interpreted as Maybe I’m Wrong I never knew I just assumed it was more arbitrary I mean it certainly still is kind of arbitrary yeah the tires make sense yeah it makes so much sense that’s Epic [Music] foreign [Music] I’m trying to think like what are the best meals you have ever had like at a Michelin star restaurant or not like are there meals that stick out in your mind at a Michelin starred restaurant because I imagine we’ve all been to at least a couple right yeah are there any that like really stick out like the most memorable things you’ve eaten in your life um there was this sea urchin donut Cato is doing where they had this donut with uh brown butter Emulsion sea urchin and some like I don’t know some like cured something on the topic batarga or something some sort of like obscure Rose sack from a weird fish yeah but it was really good yeah yeah I have my one my one that I’ll always remember so uh when I was in culinary school I got I got like this really cool opportunity to go and potentially stage at a Joel roboshon restaurant in Vegas and I went with my dad because there was also a fashion show there and my dad it was like it was a fashion show it was like a fashion show like a show for clothing not a woman convention yeah and um I got to meet the head chef there and he uh served me and my father dinner and it was delicious sweet my father has an allergy to Pepper so I made that very apparent I said Maya has pepper allergies so don’t kill him at that time I was like 20 years old and I was just still like a cheeky kid so I didn’t know what the frick I was doing they like gave me champagne and I’m like oh this is Lux this is fancy this is incredible I had my first taste of flaw ever there um I had a delicious beef cheek um I had some crab king stuff I just remember the whole meal was beautiful there was a sad assaulted Sab leg cookie that like blew my mind and then um afterwards my dad says all right I’m gonna go to Nathan’s Hot Dogs and just got home yes yes so my Michelin experience I was like I was very intrigued by the whole thing I didn’t know that it was a potential passion of mine and it ended up not being one to be very honest fine dining I I love and respect but very very rarely will I invest in that kind of experience at this point in my life I just don’t know if if spending 225 on the tasting menu is what I wanted I want to buy a house you know yeah I spent like 125 on Postmates for dinner it like you just because I want to share because I want to share an app I want to get I want to get like the like there’s a cuckoo sabzi or like we don’t post mates to our house and then I want the shirazi too and then we have to get two entrees and it’s like 125 dollars so at this point I’m like what is money sure but I’ve become the ultimate we have food in the house uh partner um and I am like annoying about it yeah I’m just like we have a quarter pound of ground turkey and a can of beans what are you talking about she’s like I’m allergic to beans um eat the mushrooms I have actually found myself much as a dirt bag that I am I have found myself craving the type of food that you would get in a Michelin starred restaurant really I I know I feel is this this is really new for you Nicole perked up why because I miss going to a restaurant and there being words that I don’t know techniques that I don’t know a mystery to the dish where it comes out and I go I do not know what this is going to taste like but I am excited Lily made a pasta the other day that’s why I can’t shut up about her pasta um [Music] I beat her in the pasta cook off but your pasta is significantly more interesting uh she took like uh muscles and made like a muscle stalk with the shells okay then reduced the muscle stock down to the point where it was like super cloud cloudy and dark okay and then like uh like mounted butter into it I think added a little bit of citrus and then like folded in like a cubed brown butter roasted squash and in like a copper deli with the mussels but it was the thing that it was a it was a flavor that I’ve never had yeah the butternut squash I was but like here my pasta tasted better of course hold on hold on no mine tasted better because I plowed it with with spice acid salt and fat like you can make anything taste good Taco Bell tastes good they figured out the formula of balancing the things that the human body craves but I’m gonna start sounding like Bradley Cooper from burnt here which was like the food should be so good that you hate it you never want to eat it again you want to die right there oh having food that is interesting that you’ve never had before I’ve never had mussels in the flavor profile that Lily cooked them in there wasn’t it yeah that was like it was like earthy and bacterial and it was a technique that I never seen before reducing it to basically make like a muscle Demi that’s cool stuff that’s what I’m here for it’s like not all art has to be completely Pleasant to look at right you know what I mean I agree with that statement yes but most foods should be yummy yeah my favorite painter would just splatter Lamb’s blood against the canvas and be like oh this is your favorite painter he’s really problematic don’t look up what he did but is it the guy who pissed in a jar uh with the cross in it I like that guy yeah he was a guy named uh Erma Niche Hermann nich he’s part of the Viennese actionists real problematic did a lot of stuff okay I painted with Lamb’s blood what do you expect but the point is I feel like every restaurant even ones that are on the cusp of fine dining not quite Michelin right but and just an expensive restaurant we’re gonna go drop 100 for a casual dinner I feel like food now has tended so towards like we’re gonna make you a chicken sandwich we’re gonna make you a burger we have a cheeky Plano lasagna that Subs out one ingredient you know what I mean and I like that food but at some point it all sort of tastes the same right we have one international take on a hot chicken dish yeah ooh Sichuan peppercorn Hot Chicken don’t talk about the chef that I’m subtweeting because I love her food but but I mean like or like we put uh it it reminds me of like the Wasabi mashed potato days it’s just like I want something I’ve never had before a Japanese ingredient like in a French dish that like hurt my chest yeah to think about Wasabi mush yeah no thanks I still don’t know though if Michelin is the guide to push people forward but I don’t have a better solution would you rather have it burned down or do you think you think the criteria should just change I feel like that’s tough that’s a tough like philosophical question right like is the institution so ingrained in what it is right because it’s a majority of diners in a Michelin star I went to a Michelin star restaurant recently Middle East one of the OG Michelin star restaurants open up in the late 90s I think um Chef Josiah Citron really awesome stuff one of the best bites of food I’ve ever had was there when I went maybe six seven years ago um Balling on a budget that I did not have but I think I just got a book advance that I would spend immediately after on student loans but I went there drank half a bottle of Cuervo before I went had a great time well because alcohol there is too expensive so you had to pre-game it oh don’t worry everything tastes good my husband travels with the floss but it’s still it was it was a uh beef tartare with like an aged this is funny it’s very Portland it was it was a retired dairy cow so they retired the dairy cow and then killed her uh and then ate the flesh but see that in the menu did it say retired dairy cow like sirloin did they say that yeah it was like it was like Hereford Prime dairy cattle like five years old whatever um yeah so it was a really interesting product never had and it was a tartar and it was a smoked tomato Emulsion okay incredible dish just some of the best flavors that have ever been inside my mouth um but I went there recently after everything opened back up in the pandemic me and Julia went for like an anniversary dinner the service was spectacular um not I got recognized from the internet and so we got a free white truffle shaving which is like a 300 value wow but also zero dollar value because he cares about traveling do they put in your water um no but you know what they did yes because I did have the plate that the white truffle pasta came on had hands painted on it and the pasta was served inside the painted hand we ordered a grouse dish it was their Wild Game season and the server comes up and goes um be careful with the Grouse because there may still be bird shots in there and I was like not already going on um but it was like still I don’t remember what any of the food really tasted like it was all things that I’ve sort of had before I’ve eaten you know white truffles is a cool experience if you build it up in your mind but then once you have it a couple times it’s just like that’s 300 for a little bit of foot stank in your nose that’s weird um you know and most birds kind of taste the same you know what I mean and so and also the average age of the diner there is probably 65 years old right which is a trip and you’re seeing that in a lot more fine dining restaurants so it’s like whether or not they’re the people they can afford it yeah you know and other people are spending their money on going to festivals I do have a Club dress for like if there’s like Cooks out there or people trying to get in the industry stodged at like as many Michelin star restaurants as possible or like whatever fine dining restaurants that you’re interested in because they usually give you like a free tasting menu oh really they might not pay you but they feed you so that’s a good thing I mean that’s like how I have eaten at some of the Michelin star restaurants yeah wow so you game the system yeah that’s why I went to elementary school Maggie wants to know what stodging is oh massaging yeah so that is when you basically well I don’t think you can work for free anymore at least in the US but it’s basically like an interview a working interview so a cook will go into a restaurant and work a service maybe a full service maybe for a few hours and the chefs and cooks are just monitoring them and seeing um like how their skills are they’re looking at knife Cuts just like how fast they work like how clean they work and then they decide if they want to hire them or not so stodging is a large-scale system of illegal Free Labor that fine dining restaurants uses the backbone of their economic model and that but that’s cool I mean whenever you’re like okay let’s think about it this way when you’re like young and bright and you’re fresh out of school and you think you’re the smartest person in the room because you’re like I know how to fill play this I know what a Brun was like you come in and then you immediately get shot down and that is the best feeling like 10 years later yeah do you know what I mean you like the degradation yeah it makes you it makes you more humble it makes you realize that you don’t know everything just because you have a degree if you went to culinary school it doesn’t mean anything because the skills you’re going to learn here are like nothing else right and the people you’re gonna meet are like no one else too I agree yeah I I did work with a chef who he worked at the patina group this is a dude that like kind of took me out of his Lane for a summer while he was building out his restaurant we did a lot of catering gigs and like of course young arrogant in college thought I knew how to cook so I had some freaking Instagram followers and I’m cooking with him and he was like Hey like here’s how to do this I can’t even remember what it was and I just went oh I do it this way yeah which is the dumb it looking back on it I’m like I would I wanted to slap myself yeah 10 years later right yeah of course of course and probably is about 10 years later uh and he was just like uh this is my kitchen you don’t know how to cook uh I don’t know what to tell you buddy do it that way and I was like yeah that makes sense so I think there there is something to having a high standard that has been set in history for over 100 years at this point to have people strive towards I recognize that Michelin is trying to modernize themselves trying to make it more democratic trying to get less racist classes all that with it I just man I’m unwilling to make a call right now on whether or not we should burn it to the ground or try and let them modernize I don’t know I’m General generally distrustful of authority so I say burn it I say give them give them like five six years let’s see what kind of stuff is gonna be startup I agree how y’all feel about Yelp what about it I don’t know what does that have to do with this what it’s yellow yes by the way they have a star system I agree I think it there needs to be a hybrid of Joe Schmo like sending in their Yelp review and guides like Michelin or san Pellegrino or whatever it is really I disagree give me the separation you give it to me yeah no no no I want the hoity-toity anonymous mofos to go and tell me what restaurant did the napkin the right way like I want that like I want that’s fancy that’s cool and then I want someone to tell me you know their hot chicken was a little bit Bland from Dave’s Hot Chicken one star no available street parking yeah like it’s like it’s like it’s like our podcast reviews like the stars do they mean anything the five star ones do but like but like you know what I mean like a one star like yeah all the one stars are just from people from St Louis matters like I don’t know what to tell you I’ve never been done stop giving us ours we can take I’ve never had it before I can’t judge it will not sink because of Saint Louis was the third best city in Missouri that’s right Casey MO Jefferson City St Louis you’re a third City in a fourth tier State get out of here [Music] all right Nicole and Lily refer to you and I say now it’s time to find out what other wacky ideas are rattling out they’re in the voicemail verse we had a better voicemail verse that’s way better it’s time for a second we called opinions are like casseroles hey let’s listen to our first voicemail [Laughter] home for the mountains on Labor Day weekend Nicole You are not alone in your Manwich delusion of me not being in the can my roommate in college was so excited for his sloppy joe we got the Buns we got the man which can even got like onions on the side he had a beer ready to go opens the can to pour it in the stove and he may have been a little inebriated but he poisoned in the snow you make a manwich in college he just starts eating it up I noticed that it looks really runny and he has no other dinner plan he noticed that there was no meat in it and he had what what me and my friends still come to this day bread sauce into the Manwich sauce like a barbarian but it was awesome so you’re not alone thanks I love when I find me my mishbacha mishbacher means people in Hebrew so tell your old roommate I said hey was that yeah Nicole’s hollering her old roommate also in Yaki are you bask and Yaki is a very uh Basque name beautiful name beautiful name very cool name Lily familiar with Manwich I am yes did you know that there was not meat in the can yeah I know there’s a man I’m sorry Nicole but okay so he’s so chilly they’re canned chili but Manwich don’t have no meat oh we have the technology Nicole we have the technology because I feel stupid I like the idea of just playing Manwich soup it’s vegetarian it’s healthy you know you just eat that up soften up with the bread you don’t even need the meat okay all right next up hey Josh and Nicole my name is David I’m from Florida and I don’t know if this is a weird opinion or not but back in the day when I was doing keto I would love to eat a whole bag of shredded cheese and my go-to snack was a whole jar of peanut butter and a whole jar of shredded cheese at the same time but I thought I’d let y’all know thanks okay fun fact Lily was doing keto or keto adjacent like um like a few weeks ago yeah how do you really I mean when I first did it I did see differences and I but I was like eating a ton of bacon and yeah a lot of cheese so I can definitely relate no judgment but I’m pretty sure peanut butter has carbs so I don’t know some have a little bit of sugar added but like a lot of them will have none the the most interesting thing about what our man David from Florida said is that every quantity he used was just the vessel that it was purchasing from a jar of a bag of yeah I love that he starts something and he finishes it David that’s the kind of follow-through that we need in this world I hope your poops are better yeah now that you’re not on keto keto poops are bad are they Lily how are you no no no no it’s a little constipated yeah it’s all the big all the making all the cheese that’ll do it you need fiber yeah you eat fiber I did keto for a while back in the day psyllium husk um psyllium husk this is uh yeah I do not advocate for the keto diet as a lifestyle as a lifestyle solution to any of your problems at all we’ve gotten so far in a health culture that now we’ve just turned the wheel in the opposite direction be like it’s a giant bag of cheese healthy probably Joe Rogan you know come on get out of here it works weird what do you mean your body goes into ketosis yeah you’ve shocked everybody the keto is a diet developed for epileptic children to stop their seizures I know that yeah you can treat you know what we’re starving yourself you lose weight it’s not good for you you know criminy [ __ ] craps here Bacon’s good she’s good now that we can all agree on this is um someone from Illinois that is now living in the South and I just gotta say I miss jardiner you all need to talk about that podcast because it’s so good and I need to know where to find it or how to make it Brands by the way all the great shows thanks okay I have a question because Jordan Air means different things to different people does it I think so I think there’s hot Jordan Air that’s the oily one with the with the pet with the with the flex in it and then there’s like Toshi which is jardinier you’re right you know what I mean so I don’t know which one she’s talking about I’m guessing it’s the hot Jordan Air so mezetta is the brand that’s that sells a lot of those like pepperoncinis pickled onions yeah olives yeah yeah I like that stuff and they sell uh a mixed jardinier which as Nicole said it’s a lot more similar to Toshi which is a bit mixed pickle right yeah yeah but the Chicago style Jordan Air specifically is like mostly peppers with a bunch of other seasons is just a spicy mix of pickles I imagine it’s Southern Italian and the reason I think it’s specifically Southern Italian is because one it’s very Italian-American um but people say jardiner instead of jardinara that’s an extra syllable you drop the syllable because a lot of Southern Italian languages that’s why you get Gaba ghoul because in Sicily the sea was softened to a g sound and they dropped a lot of uh ending vowels so that’s where we get a lot of these sort of like the mozzarella the Gaba ghoul the calamine so so someone named Caleb would be named Caleb yes Nicole they’d be named Caleb okay if a rogue what like a 20 year old exchange student went to Sicily they’d be maybe Galen I don’t know I don’t know so if someone’s name was Kayla their name would be gay they just need Gail Abigail that’s my mom’s name is Gail if you’re listening we love you out there uh no Germany is great though I love Jordan Air um I have to call out the show The Bear but Lily it’s just like it is a normal kitchen didn’t you see them drinking from Deli cups yeah I think of it I drink out of a water bottle everyone get a water bottle if you are a cook just get one it’s mine there’s a scene though where he’s like we’re out of Jordan Air and he goes we’ll just make it fresh for service tonight and it’s like it’s a pickle is it fermented it’s fermented yeah yeah uh it makes no sense if one more person asks me if I’ve watched the bear as a food person I will rip out my eyelashes it’s a great show it is awesome Maddie rolls in it I want to watch berry rolls in it Jeremy Allen White rolls in it but I’m so sick of people saying like that happens really I was like I know oh yeah they’re smoking cigarettes I’m drinking from delis yeah I get it they’re yelling I get it it’s just it’s a good show for other reasons I did tell David that if I feel trauma I’m not gonna watch it but I did well I felt it and I still watched it yeah I’m a strong girl next opinion please hi so my name is Alex you train in the show and I’m from Columbus and grew up eating Johnny Marzetti they routinely served it at my elementary school for lunch it was delicious I had never realized it was a Columbus only thing until I moved to Minnesota and I tried to describe it to my husband and he said no that’s goulash or goulash hot dish because notice that we’ve all ever been hot dogs hot dish weird but yeah Johnny Marzetti it’s delicious giant chunks of tomato is key and then I guess kind of it’s a chili mac I feel like the chili spices are not the same and the Johnny was having I grew up but that’s my story so thanks guys so many listeners from Ohio everyone in my family makes this wait what do they call it though um it’s like Chop Suey you call it Chop Suey up in Maine yeah okay the Great American dish it’s not the hamburger it’s not Fried Chicken it’s not mac and cheese it is a slop filled with ground meat canned tomatoes macaroni noodles and then whatever else you got yeah some places called Chop Suey some places call it like chili Max a little bit different someplace called Johnny Marzetti goulash is another name that they call it yep where it’s just a bunch of crap and nobody knows how the names became what they are that’s it you grew up in Chop Suey country yeah it’s good slop but isn’t Chop Suey like uh Chinese yeah it’s a real Chinese dish that then turned into like a very bastardized American Chinese dish of just like vegetables and things thrown together so I think maybe like white Americans uh the type that would eat you know canned uh tomatoes and ground beef and macaroni saw the Chop Suey to them was just like oh a bunch of mishmash thrown together so they called it you know American chop suey to be alive is to be perpetually fascinated that’s something I believe even if it’s something as stupid as what different regions in America call their macaroni slop it’s a it’s interesting all these happen right calling something Chop Suey versus goulash goulash is a Hungarian real dish that exists right yeah and somehow that got equated with Chop Suey got equated with random Italian man named Johnny Marzetti those are all the same things food is beautiful it’s diverse the regions that we live tell a story that rules that does rule what’s a regional thing that you grew up with that other people just like wouldn’t know about if you used like a term I mean Chop Suey is a good example are there other ones for men you mentioned Steamers the other day oh yeah Steamers what’s a steamer not from Cleveland um there are these clams and they’re big or they can get big but they are Berry maybe all clams are but they’re buried under the sand and you see them like poking out they’re like pee out water and then you dig down and then you find your clam and then you steam them which is why they’re called Steamers okay and you just dip them in you know butter a sauce yeah um that sounds really good it’s really good I don’t have one spicy tuna crispy rice no I know I’m trying to think of like well to me there’s like the Southern California Cannon of sushi that’s really interesting like a dynamite Roll yeah right we all know what a dynamite Roll is whereas I don’t know if people in other areas would I’m trying to think of like Taqueria menu stuff too like um are like real things that exist I’m thinking of something that just Imperial Vampiro vampiros mean different things in different uh regions as well there’s a lot of that stuff in Mexico which is why I love Mexican food so much I’m trying to think of like distinctly Southern California stuff I don’t know if we have like a like a novelty name for anything like that like if you see a gringo burrito that’s a that’s like a relatively I don’t know what a gringo burrito it probably just has potatoes in it from what I’ve noticed that most taquerias have Gringo Burrito on or they’ll use that to describe a California Burrito which is carne asada french fries all the Fixins but I don’t know I’m gonna move that over adding guacamole to your Burgers like the California Howard’s bacon and Avocado Burger baby Lily you ever been there no I haven’t okay it’s a big sign on Venice Boulevard you can’t miss oh it’s like a theater Marquee it’s in a strip mall theater Marquis Howard’s world famous bacon avocado Burgers it is the most average delightful Burger you ever had in your life not a single person outside of that square mile knows about it world famous is tough I don’t think you go to Mumbai how many stars does it have how many stars does it have Michelin stars it’s got my approval baby I love it Parks down the street from my favorite taco truck my favorite bar with five dollar Manhattans on that note thank you for listening to the 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 on the casseroles leave us a voicemail give us a ring and leave a quick message will I ever not laugh but I’m saying this oh Lily you gotta call the hotlines to hear what it sounds like give us a ring and leave a quick message at 833 dog pod one for more mythical kitchen check us out on YouTube We launch new videos every week we’ll see you all next time and thank you to Our Guest Lily cousin thank you Lily plug yourself but yeah where can they find you uh they can find me in the mythical kitchen I’m doing dishes sometimes and yeah these are my bosses yeah we like pay you like a like a fair wage like we’re working on like getting you get half a bowl of slap if you don’t answer right yeah I I only get slapped I get paid and slow foreign [Music] if you’ve wanted to learn more about what goes on behind the scenes of the mythical crew then join Chase every other month as he hosts Good Mythical crew the podcast he interviews your favorite crew members and together they explore what it takes to make good mythical morning divulge behind the scene secrets and so much more Good Mythical crew the podcast covers all things mythical from pesky fake poop in the most inconvenient places to resumes and jars of dirt and everything in between sign up for the mythical Society at mythicalsociety.com to check out all episodes now join second degree to listen to the podcast audio or third degree for audio and video show and video show and video