hey Nicole what do you call cheese that isn’t yours nacho cheese that’s a crime Nicole you’re going to jail you’re gonna rot in a cell 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 a hot dog is a sandwich a hot dog is a sandwich Welcome to our podcast a hot dog is a sandwich I’m your host Josh sharer and I’m your host Nicole inaiti and we’re internet chefs over on the Good Mythical Morning channel is that what it’s called yeah that’s what one of them is called okay and mythical kitchen when we’re not making fancy Ikea Swedish meatballs you can find us here breaking down the world’s biggest food debate that’s right Josh and guess what we’re gonna talk about today prison reform oh oh I’m an abolitionist oh what fish I’ve read some theory about it a little bit of Praxis anyways what are we talking about Nicole uh we’re talking about nachos and what is the correct way to make nachos no no is there even a correct way to make nachos I feel strongly that they’re okay if you imagine every single thing on earth right got it and the process is to make those things yes there is a most efficient process for everything insofar as you can control for things like labor efficiency and climate like making a car or like a brick like even something as simple as right like uh the pyramids how were they built nobody knows aliens we know be yeah Ben Carson disgraced presidential candidate that what the Jews feel the period they were a ble Jews they were extraterrestrial Jews well I’m pretty out of this world heavy no but for real I I do think that there is a most efficient best way to create damn near everything okay if you were to really again this is only in theory this cannot be done in practice because if you’re making nachos in one humidity level that’s not gonna be the same as another humidity are you being for real right now no I’m I think I was talking about bricks um but when it comes to nachos there’s a lot of different ways to make it right that’s right and you can’t necessarily account for taste different be able to different preferences but I’m here to tease out our individual taste on nachos to try and figure out if there is this is this is the kivets thing this is the give and take you know okay I started talking with my hands more and I think I really like it it’s important yeah because I started doing weird things though I’ve noticed especially on guests with last Meals one of the shows who produced on mythical kitchen show I do this one a lot I’m like in your Memoir you said that really you do this I don’t know what it is huh it’s a way that like helps my mind think of things and access why don’t you bring it down here and just do something about your childhood this is like fun mom energy like a mom who drank one too many Sandra Lee recipes sangrias and she’s like I’m a fun Mom I love a good Sandra Lee uh when she sees a good like Target deal she’s like I’m trying to be one of those moms one day I’m gonna be a good mom um how do you make nachos how do I able so we have to consider uh chip to chip Choice chip Choice important chip choice I think um sheet versus pile is very important versus pile is important or if you’re if you’re piling how many layers go on to that that’s definitely involved and then I think it’s the type of cheese you use if you’re using queso if you’re using shredded cheese and then the heating method I think is very important and then accoutrements accoutrements nachos are there yes entirely you know what I mean totally they are a vessel the nacho chip is a the the tortilla chip is a vessel for which the nacho exists there’s one more there’s one more variable and then this comes straight out of Texas so uh Nicole do you want do you want a quick history lesson I know how much you love do I want one or are you just gonna give me one I want you to want me to give you a history lesson and I need you to need me to give me give me I want you to not sue me for using your song it should be common usage by now I think the rule is um 100 years I want you to want me I want to say The Knack wow deep cut that’s why the Happy Birthday song is fair use right because they’re dead good riddance to whoever wrote Happy Birthday wow I think the Knack wrote My Sharona that makes sense um no so okay nachos were invented in Piedras negras koawila Mexico yeah just negro yeah there’s negras it is like basically a Border Town it’s very very close to the Texan border um there were a lot of American GI station there especially during World War II and nacho is literally the um nickname for somebody named Ignacio yes that’s true right it was really funny because I remember growing up I heard somebody named nachos like your name food it’s like no the food was named after a homemade nacho um so Ignacio and I are the chef at the Victory Club so the legend goes this probably never happened as we’ve talked about often on this show a bunch of Military Wives come in and this guy’s the Mater D at the Victory Club and they go we’re hungry we want some food and he inexplicably goes the chef isn’t here I will make you food of course I don’t know in what context that would ever happen but apparently it happened and it goes and he takes uh two tostadas okay which is like a chip but a whole ass tortilla the last tortilla that is fried and dehydrated into a chip exactly uh and he covers it in cheese and he puts it in the Sally the salamander the broiler great and that’s and it was a grated yellow cheddar too a Wisconsin cheddar in fact and then puts pickled jalapenos on it and that was it so the original nacho recipe is a tostada a full tostada and if you go to Texas to these days what people will call Texas style nachos I’m not saying every nacho played in Texas does this but I’m saying it is something that is known as Texas style nachos big ass chips often two biters and they are each individually designed so each one has the perfect amount of topping so you’re making it like a what what are those canopies it’s like a canopy wow it’s like a Tex-Mex canopy like how big are you show me with your head how big like it would be like each number like you’re trying but it’s like it’ll be like that big like a look at how I’m doing it I’m dumb okay so I’d say like the size of like the palm of my hand which is quite small imagine like the biggest chip in any bag of chips and this is they’re all the best all of them are that big wow yeah that’s incredible and I find that to be a very compelling nacho experience I agree I’ve never had a nacho experience like that like each nacho is curated oh that sounds great because one of the fun parts of eating nachos is trying to construct the perfect bite however imagine if you have the perfect bite on every single nacho I wouldn’t want that though but you wouldn’t you want the variance I I love the idea of finding the Big Kahuna the perfect chip and sometimes I never find it and you know what I’m still wholly satisfied with the not treating experience even though I don’t have the Big Kahuna chip there’s something satisfying about the imperfection of a plate of nachos yeah like one of my favorite things so if you pile nachos too high and the toppings are all there’s like a solid 50 to 60 of chips that don’t have any toppings yeah it’s underneath and the perimeter that always are lacking but sometimes I’m not gonna lie depending on how delicious and intense all the all the things you put on top that little side chip that’s naked is actually really special palette cleanser chips palate cleanser chip and it’s really good for sharing because you know maybe there’s I don’t know spinach and artichoke dip on that side anyway you know dip it in there I’m not lying I agree with you but yeah I think I think having some naked and some fully formed chips are the beauty it’s the bitter and the sweet of Nacho building and I think it’s important for those chips to exist Lobby sobby dude beauty lies and imperfection um I love this sour cream only chip as a palette cleanser there’s always one chip that only has sour cream on it and you’re like you’re like yo I just burnt the crap out of my mouth with a bunch of Habanero hot sauce maybe you had some El Yucateco maybe you had some Marie Sharps maybe you had some Mexican Lindo wow habanero all these hot sauces they’re all all of them I can see all of their uh their packaging in my head right now Mexico Lindo would be better if they didn’t use as much food diet it’s just kind of cheap it cheapens it a little bit it cheapens it a little bit it’s a very food diet very food diet but anyways it’s very good um but uh what I like to do is I take the unseasoned chips on the bottom they’re still crunchy okay and I will find the Big Daddy chip that has the most toppings on it too many toppings on it bring in unseasoned chips sandwich on top and I take great pleasure in being able to train game theory out every single nacho on that plate until they’re gone I see so so you so you bring them together you don’t allow them to exist separately sometimes I do but I agree with you that you know you have to do that so the point is Texas style nachos for each one is individually dressed though that is a compelling experience occasionally sure I don’t think can be the the perfect way to uh I agree okay what kind of chip do you use let’s start at the base okay it’s normally Tostitos use restaurant style you don’t think they’re too thin I kind of like how thin they are interesting but that’s just me um I do I try to do either salted or salted with a hint of lime if if so permits yeah I also like what are the really yellow ones that are circular they’re really are you talking about the mission like the because I grew up eating the mission um one strips and they’ll do white and yellow no I like the mission rounds sometimes yes now it depends on what kind of cheese application I’m doing now I think it’s very important to state that oh you’re like a nacho sauce yeah you didn’t know this no I didn’t know you didn’t put that on your resume I did you just don’t need to find friends so um so I recently got into queso making I used to never melt cheese in a pot I’m not kidding like I used to just I used to just be a bag cheese put on the chips put it in the oven top that was my my Mo yeah but now that I’m like dude I’m a chef like I know how to cook things I know how to cook things well so the concept of queso has been introduced into my home so and so I just take I like make my own queso from scratch I chop my own I get like the canned chilies and stuff I chop my tomatoes whatever I throw it in there it’s really beautiful I make a really bomb queso and then I put that on there and then um sometimes I broil it sometimes I don’t broil it if there’s queso on there you’re still broiling it sometimes crazy yeah well the thing about about my household is that we like really burn foods like we like crusty crunchy like the concept of crunch is very important in our house so I hear you act like that’s only a your house thing and that isn’t like uh it’s not that I’m quirky it’s like it’s like uh the singed chip is really good you know that one little singe on the chip that’s really important um and then it’s always gotta have guacamole doesn’t always need sour cream um lots of chopped veggies I love putting like raw onion all over it and raw jalapenos and then sometimes I do um what are they the little pickled jalapenos sometimes but mostly it’s all about raw and like sliced really thin on a mandolin and then um sometimes I put meat on it like I always have like a bag of like frozen brisket that I made from like three months ago so I just like defrost it use the leftover meat I use the leftover Meats always um and that’s all she wrote and I do it always on a sheet pan I never I never pile it on like I never do a pyramid of chips never I’m all about the the straight sheet pan style and it’s really good I was just asking about the chip in one of them my impassioned and I got a little bit flushed I’m sorry sometimes I can’t help myself it is getting hot in her indeed the Tostitos restaurant style chips to me they’re slightly too thin I I’ve been weirdly brand loyal they’re good and they remind me of going to go into the chilies okay the chilies what is Chili’s what do you mean what is Chili’s Chili’s is like the biggest cheese and rice Nicole chilies Chili’s Bobby Flay themed Applebee’s oh I got it yeah I know what Chili’s is yeah just pulling your leg for like a second don’t you ever scare me like that again I’m sorry I have drained so many free chips and Salsas from Achilles in my life I do that Everywhere I Go I go oh my God the hot chips though they’re so thin I think it stretches the margins at Chili’s the salsa is so watery you gotta water it slurp up a little bit yeah um so though I do love a Chili’s experience I don’t think they’re great for nachos because to me it doesn’t hold up enough but you can also get chips that are too thick to me Mission corn chips a bit too thick a bit too corny in a way that I would normally like on its own but also corny they’re very corny and I don’t know it’s got a very pronounced toasted corn flavor very pronounced it’s the only thing you taste when you’re making nachos which is why I like the Tostitos the thinner restaurant style ones yeah because they are they they are a nice Foundation to build your nachos a blank canvas yes and I like that about the toasty like a communion wafer yes oh let’s make communion wait for nachos I think uh Dennis Lee AKA fart sandwich follow them on Twitter or maybe both of them sounds like something they would both they’re both great artists yeah we love you guys uh I’m sorry I got a little bit occasionally I will use if you go to like a Mexican grocery store or a lot of restaurants will just sell this like their homemade chips which is how chips were invented you take stale corn tortillas you drop in a fryer and those tend to have a much heftier shattering Crunch and especially when those get soaked in layers of liquidy cheese of salsa of meat juices they still hold up yeah but those are sometimes too obstructive for me yeah santitas yeah that is my ideal nacho chip I’ve been using it for years okay okay see I like those for dipping into salsa I those are the perfect salsa chip for me listen I I like my nacho chips like I like my salsa chips there’s no punchline to that it’s just a thing I was saying um and then the next thing that we gotta decide on melted cheese versus like queso likito do you judge people that put like shredded cheese over it and then they broil it do you judge uh silently I do and I shouldn’t I shouldn’t because yeah I used to be here especially if it’s I just think it makes for a much worse nacho eating experience even though that was the original nacho recipe yeah yeah um but for me when you do that you’re generally using pre-shredded bags always a three Mexican blend and it never melts well especially if you’re using the really finely shredded because it’s K it’s caked in so much antique yeah it is that it just like it doesn’t quite melt you can still see the strands it gets really tough after like three minutes out if you’re putting cold ingredients on it yeah it just hardens into like a paste yeah you’re picking up six nachos at a time yeah yeah you know but if you’re using a quality cheese and you’re melting it over the top but no one’s doing that no one’s doing that and I think maybe they should I think I think it’s improper to use bag cheese but it’s just so nostalgic that sometimes you have to do it I agree you know what I mean and you kind of if the cheese gets too hard you kind of wet it with a jalapeno juice and that really livens it no it doesn’t it makes it weird and coagulating no no no it’s nice you chew it it’s like a sponge for the jalapeno juice you know what you need to do instead of putting it in the broiler you gotta microwave it for like 18 seconds and then broil it oh my God microwave nachos you gotta microwave it and then broil it and then that’s that was childhood that was kind of nachos childhood yeah yeah that’s good see that that’s where shredded cheese makes sense if you know how to like do the processing properly then it can work but if you’re just like throwing it and then boiling it’s not gonna work out but if you do the melting and then the broiling there is promise in that nacho I’m just a big fan of liquids I you know how much I love wet Foods yeah but you don’t drink water I drink so much water what are you talking about sparkling water is water what do you think the main ingredient is Nicole if I were to drink no hold up hear me out if I were my whole life is okay every single thing in the world is just a composite of its parts right it’s good it’s the Gestalt you know what I mean please don’t talk about gestaltz with I’m gonna talk about gestaltanism so if I were to drink a 12 ounce thing in plain water and then just Huff a bunch of CO2 would you say that I don’t drink water no I’d say you drink water but those are the same ingredients that are in this I’m doing this this is the same thing as me huffing CO2 and drinking 12 ounces of Flat Water I would call some people I’d have to make some personal clothes you’ve never seen me just crouching behind the cars in the alley just huffing CO2 no I don’t okay stay on the topic young man I was on topic sorry I said I like wet food you said but you never drink water sorry it’s my fault attacked me I feel attacked I feel like I’m on a broadcast I feel like I’m on a Bravo reunion one Maggie say something pithy that’s pretty good cheese sauce but the only exception is I think there’s three main components to nachos that could be considered soupy okay hey but you have a choice to make them soupy or not okay sour cream and sauces those are by definition going to be soupy right sour cream is not just soupy liquid I look like a Crema okay you know what I mean like like but it’s still wet it’s still wet okay okay a guacamole guacamole is wet it’s not soupy it’s not soupy but it’s wet let’s say wet oh man imagine I never said soup we said wet Nicole there are three ingredients that could possibly go on nachos that you could either make wet or dry okay beans you can either make a soupy liquidy Bean or you can put whole beans on them and I love beans I like on nachos I think that refried beans are better than black or pinto I generally agree with that but hear me out here Nicole you were legally contracted to hear me out I know you signed the employee handbook sucks I don’t like it you don’t like it but we’re here meat you can make wet meat so you can make dry Meats I like wet Meats I tend to like wet Meats too I like a nice braised beef I like a nice liquidy Taco Bell style ground beef yeah um stuff like that or you could have grilled steak or grilled chicken and then cheese you can either have wet cheese or dryer cheese you can have a like melted broiled cheddar or a cheese sauce so to me you have to balance the three and you can you can only have two be wet and one has to be dry I love wet nachos but but would you have hear me out would you do this is the way Taco Bell does it Taco Bell’s nachos are just seven different wets on top of oh my God I just had a revelation huh I love wet nachos what the what is wrong with me I don’t like this no welcome yeah and that’s how it should be oh my God and I hear the people Nicole I hear the people complaining oh they get soggy after three minutes it doesn’t matter I don’t believe in this gendered phrase but I’m gonna say it because I mean it man up soggy nachos okay oh my God I love wet ass nachos wet ass nachos wet ass nachos get a bucket and a mop for the wet ass nachos oh my God I’m sorry you’re talking about talk about but this is like the crazy stuff no Taco Bell has the wettest nachos in the game and that’s why they’re so good I do it’s because they put you know what it is they throw all the liquids in the middle and then they allow the edges to kind of like dance on the top like little Flamingo Wings you get one little reprieve from the wet so you get a little bit of dry as a treat with Taco Bell nachos because you get an edge chip that’s not fully submerged but then you get back to what you’re there for the soupy volcano pool in the middle because they’ll put that red sauce that they maybe call enchilada sauce despite not having a single enchilada on the menu in about 20 years then you get the Liquid nacho cheese and you get their beans which is literally just 80 boiling water and bean powder and then you get their beef which we actually know is only 77 beef and the rest of it is wet that’s crazy and you get like a single piece of white tomato on top in Iceland or something nobody knows um so you fully co-signed just a pure wet plate of nachos I mean this is this is news to me but yes I love wet everything you said yeah about about what what makes the better experience is wet but what uh what else we have to talk about is the layers how many layers make a good nacho dish I am ethically opposed to double layering nachos this ain’t we’re not making lasagna we’re not making lasagna we’re not making lasagna it’s got to be a topping and that’s it oh what about for a crowd what about for crowd go white it’s this is the same thing with hamburgers big hamburgers should not be taller they should be wider okay big nachos more surface area you’d put a tablecloth not a tablecloth whatever Dexter uses when he murders somebody oh polyurethane polyurethane big old polyurethane tarp over your entire table pour all the chips out and you wet them with all your nacho toppings people come in they take a bite they have a good time they say wow you’re such a gracious host Josh most of the time I’m normally butting heads with you like a ram but I really really respect you right now for opening my eyes and my ears to this whole discussion it means a lot to me Nicole you’re ready to be able to supplicate yourself yeah no no no everything you’re saying is making sense like a million times over do you feel good about it how do you feel I don’t know I feel like a dog chasing a car where I’ve been waiting for this moment for so long and now that it’s here I’m just like well it’s just a it’s just a car I see cars all the time it was driving so I was chasing it but now it’s just it’s parked I’m like a dog my father was a drinker a drinker and a fiend oh yeah r.i.p.e Pledger this is memorial Maggie on the screen thank you so much I just learned about anyways anyways what other variables are there in nachos that we have to go with because there’s other forms of nachos movie theater nachos ballpark nachos hate both of them you do I don’t like the ultra process I don’t like I like I don’t like it Ultra process I liked I like it a little bit amped up just turned up a little bit foreign you know we’ve never done like a nacho battle we do a thing on the mythical kitchen where we just pick a food and see who can make the better version of it it’s not the most creative thing but it’s the thing we have the most fun we have a lot of fun doing because we just get to cook dank food yeah um we’ve never done a nacho would you like to do one well yeah let’s let’s figure it out right now like how I don’t want to give it away make we did a queso battle and we both we both made really awesome quesos yeah you sabotage me but that’s fine it was not a sabotage it was an accidental how could it be sabotaged if it’s an accident listen up y’all it’s a sabotage before you know that you the Beastie Boys said that song was about you no it wasn’t I wasn’t even born yet or was I don’t even know okay so um what nachos would I make hmm let me think so I’m just trying to think about my absolute ideal platonic nacho would you make homemade nacho chips nacho I keep calling them nacho chips would you make homemade tortilla chips I think I might if I’m talking about trying to make the best plate of nachos I think I would ditch santitas and I think I would use I don’t know if I’d make them homemade but I’d at least get like the from like myself like they’ll sell like 10 pound bags I think I will make I think I’ll do Vallarta chips yeah I think I’ll get varato chips I think what I would do is make a hot well this is what I made last time I made nachos and they were killer um I would do a habanero Jack queso it was really good and then um I would make my own salsa I would make a make probably a red salsa and a fire roasted green salsa yeah and then I would again I love the brisket I use but I think chicken I like chicken nachos and not everybody likes chicken nachos and then I would probably make like a creamy sour creamy cilantri lime situation and then just a big ass scoop of avocado not even guacamole just like smashed avocado with like lime juice and stuff maybe some radishes some Serranos it’s funny the way that we talk about I know we’ve talked about this to death but the way that we think like you just said like not even guacamole just smash lime or smash avocado lime and salt yeah that’s like what a lot of people in certain parts of Mexico do consider guacamole I guess it’s it’s a simple guacamole but if we went to like a restaurant and order that in America you’d be like people would be like why isn’t where’s the cilantro where’s yeah whatever and I don’t need that yeah that’s really funny yeah I don’t need that in like a good welcome the avocado is good enough it can stand on its own if it needs a little bit of help you can throw in the other stuff you know and then hmm I guess some Pico and just I wouldn’t put chicken that’s a lie I wouldn’t put chicken I would do a pulled beef situation yeah a wet meat a few braised wet meat I don’t know if I would add beans to a nacho battle I don’t know if I would but if I had to I would do really really wet really really wet refried beans like the wettest like really wet and then yeah that would be it I do love I do love a pop of color and a pop of like freshness so I think that like radish and like red onion would really save the day but that would be probably the nachos I would make wow yeah it sounds pretty good right I kind of had an epiphany in my mind that goes against a lot of the things that I say about wet food because I don’t think I would make a nacho cheese sauce I’m thinking about what you make what I would ideally want right now the flavors I want in my mouth when I’m thinking about eating a corn chip my single favorite corn chip that I’ve ever eaten in any context in the city is at galaguetza oaxacan they serve you a plate of chips oh it’s with all with three of their seven moles yes right they have all seven Regional moles of Oaxaca and it’s just chips and mole to me is the single like best thing oh wow but if you were to make a nacho platter out of a lot of these oaxacan flavors Oaxaca also has my favorite beans they just call it like pasta de frijol negro uh the recipes and the galley gets a cookbook before we made it before it’s it’s um avocado leaves are like yeah signature and they’re very very soupy very very good very fragrant beautiful drizzle that on the chips you make like a mole color which is my favorite Molly yeah it’s Molly negro is like you know a little dark and chocolatey Colorado you get a little bit of that spice a little bit of that complexity toasted chili flavor on there with the black beans you do Casio not melted the cheese gives you the chew oh really so tell people what KC is so Casio oaxacan string cheese people call it if you imagine kind of American String Cheese but even more of that like kind of protein snap and even a little bit more salt is it braided sometimes it’s braided often it’ll shred finer too but it eats like a protein like a paneer almost so it’s a lot saltier than paneer and a lot chewier and yeah it’s like not as Curdy paneer as like curds this is more of just like string cheese and I don’t know if I would put any meat on there I wouldn’t want to distract from the mole using like Barbacoa or something like that I didn’t think adding grilled chicken to it would just be another layer of texture that I don’t want I think I got no meat I do pickled onion I do fresh chili I do cilantro that sounds great no Crema boom that is exactly what I want in a loaded that should be delicious yeah that sounds really good on top does molecular detail have a strong Sesame flavor I wouldn’t consider no I would do that on Malay negro yeah no sesame seeds it’s all about editing Josh no sesame a duka I’d make a Duke oh no please don’t go I do a Vietnamese Bond me not just oh no no it’s okay Josh your first iteration was perfect but I think what we learned today is that there is no correct way to make nachos unless they’re wet the wrong way to make no I went to a restaurant that had bonmi nachos and it was the worst way to make it yeah be very upset about it you’ve made nachos significantly worse you’ve made bun me significantly worse exactly the flavors could work the flavors could work [Music] hey head to Sport and check out their Guide to the best nacho toppings they’ve tasted and ranked everything from the best tortilla chips to the best vegan shredded cheese even the best black olives because according to them there really is a difference foreign [Music] out there in the universe it’s time for a segment we call opinions are like casserole let me hear the music in it opinions all I can run yeah okay Christina Aguilera that was good all right let’s get to our first voicemail I know it was good I know um calling from Louisiana uh you know how people like put cheddar on like apple pie yeah I was cooking uh apples for an apple pie cooking them down brown sugar butter or whatnot yes sir and when I was done I still had all the residue left in the pan so I figured boom flip it Apple grilled cheese instead of cheese on apple pie so I made yes a grilled cheese yes sir in the residue from the apples I was cooking down and probably the best grilled cheese I’ve ever had yeah so yeah love the podcast uh yeah you two are great bye well that was delicious I could taste that right now and I’m so happy the man’s got ideas yeah man’s got bars good ideas I don’t love cheddar cheese and apple pie I think precisely for the reason that he’s talking about do some people put American cheese on it or is this slice of cheddar I think slice of cheddar is like typical got it um I understand the idea of it but like I’d rather if you bake cheddar into the crust I think it’s pretty solid we’ve made a Cheetos apple pie I love I love the cheddar cheese and the crust same yeah but to me like the ratios are kind of off when it’s just like a slice of sweaty cheddar but the ratio is right on track if I don’t know about frying in the residue is that what he said or did you like smear it in on the bread I I would have smeared it on the bread but frankly on the outside is a really unique way of doing it caramelize it that’s a trip sounds good but a little bit of yeah it’s cooked down sugary apples you get that tartness too a little bit of freshness with the cheese in the bread but then the bread’s still like the star and the apples and cheese are accenting it that is bangarangan right there yeah it sounds really good damn and there’s a common uh what do they call it it’s like Chi it’s like a cheese toasty with Chutney it’s like a very common kind of like Indian I’ve never heard a little snacky okay uh yeah those put like a sweet fruit chutney and uh grilled cheese type of thing it’s a very British colonial you know kind of thing um there’s one brand of cheese that was very processed that was popular in India for a long time ago I think was that I don’t know anyways um but yeah that’s like a very common thing and absolute Delight you know what I love to do brie cheese girl raspberry preserves more like Brie Larson just killed it just that’s the opinion please it’s fine cheese raspberry preserves yeah and I just put in between sourdough and I fry it with butter it’s really good it’s not about Brie Larson at all Josh obviously not hey Josh and Nicole my name is Abby from Central Valley California I thought of you guys because not only was I listening to your podcast but my Filipino aunt made me one of my favorite Filipino snacks which is getting a pandisal which is essentially a homemade Filipino dinner roll uh slicing up a hot dog diagonally yes so you know it’s almost butterflied and then spreading some mayo on the Bundy cell and making a little sandwich and it made me think huh a hot dog is a sandwich guys wow that was really nerve-wracking oh how sweet we did a podcast called what’s the most American food and we said hot dog it also might be the most Filipino food there’s a basketball team called Pure Foods the brand in the Philippines they’re called Pure Foods hot dogs and I think that’s awesome yeah um pandasal mayonnaise and processed meat is sounds like heaven a great sandwich if you Jollibee they got rid of their dollar sliders they’re dollar sliders are my favorite thing in the whole world you go corned beef or spam I would do all of them yeah one of each there was three right uh I only had corn beef and spam what was the other one there was one other one I can almost like guarantee it but I think I would just get all of them and just like Dole it out throughout the day oh God it’s so good so good was it with pandasal yeah it was a little pandasal like rolls it was oh please Jollibee bring it back it was one of the best things about living in La like you would like make a wrong turn like hey it’s freaking jolly it’s time to turn into the drive-through I don’t care for their chicken Joy but the pawn to salt one dollar Sammy’s were one of the best things I’ve ever had from a fast food joint could not pass Jollibee without just turning in and then seeing what like seasonal pie flavor they have oh yeah oh yeah um yeah absolutely fantastic um also Central Valley where are you from like Visalia have you ever had um the Jollibee chick spicy chicken sandwich yes with the fresh jalapenos on it one of the best in the game it is so underrated people don’t talk about it enough the Jollibee came in late they came in pretty late to the chicken sandwich Wars but never too late believably delicious with a side of honey mustard highly recommended please if you’re listening to this podcast please try it if you have a local Jollibee and then message me not Josh me I’m sorry hey guys um my name is Garrett I’m from Spokane Washington Spokane Pizza is not a thing I’m curious what you think the next Burger fat is going to be uh you had those thick Burgers like Gordon Rams burgers and now you have these Smash Burgers what do you think the next Burger fat is going to be bye guys and I got it all over my feed right now hmm you ready for it yeah Big Mac tacos you ever seen those yes you’re talking about this the smash Taco the smash Taco is the next Burger Revolution and people will be doing it everywhere I think it’s a fad I think it’s a fad that is yeah you just what’s the next fat isn’t that what they are but I think it’s like a fad that’s never actually going to go mainstream like I think you think so I think when we’re talking about because like Smash Burgers right we can call it a fad but everything’s cyclical um that’s the most popular burger spot that really blew up in La was Burgers Never Say Die I’ve still never been it’s it’s it’s good I mean they’re all good that’s the thing is they’re like good but to me there’s like a ceiling of how good they can be yeah I find myself having a fair amount of nostalgia for the thick fancy Burger days not necessarily going to a restaurant and paying like 26 dollars for a sit down burger with Raclette and compte or whatever yeah but I mean like Umami Burger to me yeah they did a great job at making a very good like 12 13 I’m sure inflation house more I haven’t been there in a long time it’s been a long time yeah you know what I mean um I’m hoping that we get some sort of return to that hmm you know what I mean because I don’t know what what other options are there Patty melts you know fancy Patty melts that we kind of even had that moment in La a little bit yeah there’s a place called Casella’s hamburgers which is phenomenal shout out to Top Chef Alum Elia album Rod who used to work there oh cool okay okay yeah yeah but um and Patrick Q is or was the man of the general manager but anyways uh I I would love for Patty melts which would be a thing a thing that I think has been neglected in the burger discourse is buns the ramen burger had its fat all that but I think like people making more conscious decisions about the type of bun because the artisan bread movement is so big right yeah Bakery is like we went from the La Brea Bakery Aerostar by Nancy Silverton um to you know like the Tartine era where they’re making these crazy wet hyper High hydration breads I would love to see somebody really perfect the burger bun in a great way okay and then that be used as the vessel like Market produce driven burgers and buns that’s what I want I want to see the burger Taco happen in real time but instead of the taco it’s just a flattened out bun oh I want to see I want to see it happen I want to see people take the Buns you have it’s it’s one order it’s the top one and the bottom bun they flatten it out they put the meat on they flattened that out they cook it on the top similar to Smash Burger they put the cheese on they put the toppings on you eat it like a taco I think that would be so fun to to see throughout America that’s just I know I get it but not really because it’s smaller it’s more compact you fold it up llamajin you don’t always fold up sometimes you tear it sometimes you roll it depending on what country you’re in I love that idea and I want to see it happen Arias oh I love oh my God so Arias you make like a very spiced ground meat mixture and then you stuff that into a pita while the mixture is still raw you grill it off on both ends and then you bake it love it it’s almost like a bit of like a wow she kind of I believe isn’t it I’ll call it a wow sheet yeah um that would be a fun one but again as far as like taking over you know mainstream American I don’t think it’s gonna happen I think it’s between thick burger and Smashburger we’re just gonna fluctuate between those sizes Patty melts on hyper High hydration camet wheat hammerized bread that’s the next fat hey did you ever have the wow she place on Westwood Juicy Lucy’s the cheese is inside wait listen to me did you ever have it the wow she’s in Westwood Bella Pita did we talk about it I have had so many I they got me to Crave fried cauliflower when I was drunk because they’re open till two in the morning my you and I could have crossed paths since I was like 15. well you look really different yeah I don’t expect you to be like hey I’m gonna work with you in nine years I also was very different but I really wonder if I ever saw you there they had five dollar wow she’s and honey when you were inebriated and over the age of 21 they are so good ugh I love that place oh dude their condiment bar with the homos by the time I was there it was all strewn about it was yeah yeah same same though the the spicy sauce is in the the yogurt nobody cares you know what it was so good and I hope I hope everyone can try this too I love Bella best restaurant all of Los Angeles I know I’ve said certain things it is Bella Pita it’s it is nine feet by nine feet one dude working there and it is the greatest and they’ll remember you and they’ll remember you I remember you okay I’d walk in the guy would just go hey Falafel guys you’re gonna be like what’s up dude five dollar Bean wow sheet yeah the black bean I’ve never had it and I was wondering who got the black bean wow this is me Josh almost always got Falafel there no I always you are the king I would have disagreed maybe a year ago but I think that kimchi goes along with 90 of food oh thank you I love your podcast thank you I love you I love kimchi I had a side of kimchi today with my noodles and they go together whatever I love kimchi is that kimchi in the fridge up for upper grabs though I’m taking it home because it’s it doesn’t have shrimp in it for sure style um I fully agree I ha going to Korean barbecue so much and having all the bunch on all the different styles yeah yeah white kimchi uh radish kimchi you know uh normal like red nappy cabbage kimchi it’s ruined other food experiences for me because I’m like why don’t I have a delicious pickled refreshing vegetable spice bursting with flavor yeah next to me it’s true I love Chinese hot pot because I love wet foods and I love soup but I there’s no punch on to go with it and I’m like mad and I know I’m not expecting them to have it but um yeah I agree with that I will at home often just have a side of I’ll be eating a burrito a bean burrito or something it’s so good I always have a little sided kimchi because it’s a nice little clinic I always have like a side of like something like vinegary on the side if it’s Torchy if it’s kimchi if it’s it doesn’t matter there’s always for some reason recently I always have like a side of something pickled or vinegary to cut through my food how recent I don’t know never mind are you asking next one it’s a thing no legally I’m not asking but you said that okay it’s like it’s like never mind it’s like watching a movie and like a female character just gets up to throw up randomly and you’re like okay what’s what bad storytelling no no no no no no no no no no no no no no no no I’m not I’m not no you are I’m not what you think I will love the baby I’m not much I am I am not of course you’re gonna love it you’re gonna be it his or her uncle what yeah like biologically is it John’s is it my brothers we don’t we don’t use the term Uncle like that you never call like your your like Dad’s friend he didn’t have friends he borrowed money from all of them and then they stopped talking you never like okay so you never like calls him like Uncle John or like no oh see like every like I have like all my dad’s friends are like my uncle okay oh that that’s context they’re like they’re like my uncles they’re not my big baby’s uncle I’m not pregnant I know in the time if you do have kids eventually I will be your baby’s uncle we have very very good paternity leave policies at mythical but I need to get out about a cheesecake number one it’s a Cheesesteak if anywhere is calling it a Philly cheesesteak run do not order it it is not a Philly cheesesteak it is a Cheesesteak if you’re ordering something called Philly cheesesteak it’s not going to be right number two peppers and mushrooms what the heck is with that they do not belong they get onions and you get cheese walnuts are acceptable however peppers and mushrooms on there no no no that is not a Philly cheesesteak and a little shout out to Josh I do appreciate your your philly cheesesteak hoagie I did say Philly cheesesteak but your cheesecake comment um correct cheesecake Hoagies I understand why you’d be scared to order them there’s a time and a place um for that but shout out to you for using Hoagie um basically end of the day a Cheesesteak it’s cheese sometimes onions sometimes long Hots depending on the preference nothing else go Birds Go Birds um there were so many words in there that I didn’t understand like what long pepper Hoagie long hot go down to constitutional Hall get yourself a hoagie okay what is it she said Cheesesteak Hoagie uh oh so Cheesesteak Hoagie is where you get a Cheesesteak that also has like lettuce tomato and all the toppings of all the Hoagie on it it is a very controversial order I like that I do order it occasionally it is fun um but you need the vegetables you need the vegetables and sometimes I like that interplay it’s like getting the big old like taco salad you know what I mean the cheesecake version um yeah long Hots are just like it’s an Italian long hot pepper uh that’s been grilled bitter oh yeah yeah they’re super better and they’re great okay you like I don’t love I had a lot of those in uh in turkey and they’re I’m sorry turkey and they’re very bitter yeah yeah I love it um you like it yeah or they’ll be called like Hungarian long hot sometimes yes yes they’re like squiggly a little thick skin on them not a ton of Flesh yeah yeah I really love it when it gets blistered especially you marinate it in olive oil stuff like that yeah but you need the bitterness to counter all the cheese hello areas that you said not to call it a Philly cheesesteak which I’ve heard that opinion a lot and like I’ll only do it for clarity’s sake but then she herself called the Philly cheesesteak which is a very Philly thing to do listen you know uh we’re from Philly in Philly no one likes us we don’t care sorry Maggie did you see the f word I said the F1 camera did you forget that it’s a new contact that is a direct quote from Jason Kelsey American Hero goberts go Birds agreed uh the mushrooms and peppers are there to weed out the out-of-towners oh okay you don’t order them I get okay I’m I’ve never been to Philly also Jason Kelsey puts mayonnaise on his Cheesesteak which you should go to Philly Philly’s a great a really great place I absolutely lovely city tons and tons of History Philly’s in I always ask this because I forget Phillies what are you about to say is Philly in Pennsylvania yeah yes okay sometimes oh my God I forget hey but it’s only like a three hour drive from New York Philly was the original capital of the United States of America I know that yeah I’ve watched every season of It’s Always Sunny basically been to Philly yeah right go to the reading terms Wrigley Field uh no no God that’s Chicago the link you go to the link I’m sorry it must be called Veterans uh um you can you can um drink a lot you can drink I did drink a lot I went to some great dive bars does it ever snow oh my God yes and it is cold as all hell but I went I like the best Lebanese brunch I’ve ever had at a place called Soraya oh nice um I went to the Reading Terminal Market and I got a Tommy the Nyx roast pork sandwich and then had a half a peking duck for dessert at 9am it was a fantastic time ate some fantastic food middle child clubhouse oh so good but one of the best cocktails I’ve ever had they had something that’s good and this is a very Philly attitude for a fancy restaurant they had something called a trash can Amaro where they took if there was less than one shot in any bottle of Amaro they poured it into a trash can and then they mix it up and they sell each shot of it for half price that sounds so good it was great sounds like my kind of town go Birds Go birds and on that note thank you so much for stopping by the podcast got new Audio Only episodes every Wednesday new videos out on Friday that’s right if he and if you you listener if you want to be featured on opinions or like casseroles you can hit us up at 833.pod one the number again is 833 dogpod one for more mythical kitchen check us out on YouTube We launch new videos every week we’ll see you next time [Music]