hey Josh is pork red meat or white meat neither pork is red white and blue meat baby pork is American as Lady Liberty eating a chalupa watching NASCAR 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 anayadi and when we’re not the internet chefs over on good mythical morning and mythical kitchen occasionally doing sponsored posts brought to you by the national pork board but this has nothing to do with that that was a long time ago and also we did a lovely campaign and made some delightful food with them pork we’re breaking down the world’s biggest internet debates over on this year podcast that’s right Josh and we got a doozy of a question today Nicole this is a question rooted in practicality that a lot of people have asked us a lot of people a lot of people have been asking about my skincare routine so I’m going to show you guys today I start with an oatmeal bath no um enough people have asked this question to where I feel like we should probably answer it using our expertise interesting uh chefs and podcastos do you have any initial thoughts like have you thought about whether or not pork is red or whatever never thought about it not even once why it’s it’s like it’s unimportant to me fair enough fair enough and I think it should maybe be I was gonna say less important to a lot of people but I don’t know if I believe that it’s just not it’s not a staple that I grew up with it’s not a staple in my house the only time I’ve only been really introduced to the many many lives of pork and what pork can do is in school and here you’ve heard of The Secret Life of Bees this is the secret life of pork yeah it makes sense if you didn’t grow up eating it but like as somebody who grew up eating pork Alternatives like turkey bacon also I just bought a thing of turkey bacon and made a big old turkey bacon sandwich it’s so good it’s nostalgic for me but I was eating that not just because being raised by a Jewish mother and grandmother yeah for a time but also because it was quote unquote healthier sure and so that is where a lot of the stuff with red meat versus white meat comes into play it’s seen as like a health issue yeah I think it’s because the intramuscular fat isn’t as apparent is that what it is is that the difference between red meat and white meat remember we did the is tomatoes the fruit or a vegetable podcast sure like what eons ago eons ago but we got into this whole idea of like fruit and vegetable not being a very scientific category and do you remember that and these different classes of people like in a role-playing game like dwarves and elves you have botanists and chefs and grocery suppliers all on different pages because they have different reasons for categorizing things right is money one of them money is one of the one and money is the thing behind the pork is it red meat or white meat question as well so um scientific organization like the World Health Organization considers any red meat to be like mammalian meat mammalian meat mammalian I am a mammal I have nipples Nicole you couldn’t milk I don’t think I want to I don’t know I don’t think I was trying to pull like a Robert De Niro are cats mammals are you serious what do you mean well Robert De Niro said Jinx you know cats are definitely mad do you what do you think a mammal is I know what a mammal is what’s a man I was just double checking I know but what’s the matter a furry animal who um Harry so are you so David I saw his bare chest the other day he’s got nice he’s got a he’s got a pelt so embarrassing he’s not that amazing I have a lot too I’m getting since I turned 30 years old I’ve gotten more chest hair a mammal is an animal that um it births it’s young and it breastfeeds its children hey she got it so yeah yeah cat does both I had a moment where I didn’t think cats I think it’s because I have a pet cat and I didn’t want to categorize it I was like you know what I mean I have two cats sorry special because we’re talking about eating mammals I get it I get it yeah yeah um so red meat is technically defined as any meat from a mammal right and most the time it does refer to the actual color of Flesh they consider white meat to be uh poultry any sort of bird meat fish meat Etc so wait wait wait so white meat is also fish yes I’ve never heard of that before yes yes wow um but then there’s obviously and some of this is categorized by how much like myoglobin is actually in the meat that turns it red et cetera but there are so many exemptions to this rule okay right so ahi tuna right is a very red meat but it’s actually white meat because it’s fish um pork is where we get into the tricky subject of a red meat that looks very white very white and many people were all of this confusion it comes from There’s One Singular issue of confusion that is in 1986 the national pork board uh hired a consulting firm 12 million dollar campaign no way called pork the other white meat I remember those advertisements I like grew up kind of with with that statement in the back of my head always same same in Austin Powers uh he says I ate a baby baby the other other white meat and so that’s disaster it’s that bad that’s nice Delight but the point is the national pork board comes out with this advertising slogan okay not only that over the 20 years prior right we’re in the middle of the 80s the like fat is bad for you phase sure you know eating snack Wells Devils food cakes all that stuff um so they literally bred the pigs to have what they claimed was 50 less fat than the pigs 20 years before and is that true not necessarily so somebody posed the question is it pigs that have gotten less fat or is it pork that has gotten less fat okay and when I initially read that I was like what the hell is the difference yeah I don’t get that so they were getting a lot of the numbers that their pigs were healthier and less fat by the amount of back fat so literally just like the meat that or the the fat though to use for lard sure yeah so not the actual intramuscular fat content of the meat oh that’s crazy which is really interesting so just the whole animal as a total how fat that animal was correct correct okay but then there were other studies that were like no no the intramuscular fat has decreased but only in the loin of the pork which is only three percent of pork consumption interesting okay so point is the national pork board literally bred their pigs to be leaner and also lighter in color to more mimic the nutritional content uh and taste and versatility of chicken but but wouldn’t it be crazy wouldn’t it make more sense for the pork to have more fat because it’s yummier well no but back then they were all about health right I know but like now what about now well now though it’s not just to be yummier it’s also like how much pig meat can they yield from one single animal that makes sense right and so they started feeding pigs a very high protein diet with soybeans nice pump them up just getting all these super jacked pigs with super light flesh okay and then they even started coming out with recipe content in the 80s and 90s pushing recipes like pork oven uh pork Cacciatore straight up Shameless trying to convince people that pork was in fact a chicken says meat and just and they literally said any recipe you could use chicken for you could also use pork for no way that’s crazy to me and so there were a lot of like spokespeople for the national pork board were out there just like dogging on chicken you know uh being like well chicken Cuts all across the border of like various you know fat to lean ratios so you okay the standardization is off correct what they were saying okay but then they got criticized for only using pork loin as their like barometer correct that makes sense yeah so uh it’s a really crazy story um and we all got tricked because of it I’m tricked yeah but that said said like they are a hundred percent correct that pork tenderloin and pork loin which is most of my pork consumption got it does have almost identical macronutrient breakdowns to chicken breast God is this the most wait hold on is this the most boring podcast we’ve ever done I don’t think it’s boring at all but I’m I’m like thoroughly intrigued by this yeah just just from from like a marketing perspective how they tricked Americans but they ended up being right at the same time correct it’s like tricking them to what end and also uh pork consumption did increase immediately after by like five percent well there you go in America in America yeah so it went from like 46 pounds per person um to like 49 and a half pounds per person per year the thought of that in front of a human being is like hey this is how much you eat in here is crazy to me I just I just thought about it and it’s upsetting how much yeah meat I eat per year a lot it’s a lot I eat a lot of beef and chicken too so I get it I mean I think I eat over 150 pounds no I think I eat 400 pounds of meat a year I know Maggie’s sick and it’s not gonna double your body weight yeah but it’s per year so I eat I eat about a pound and a half of animal flesh every day because I’m trying to eat 240 grams of protein so 365 times 1.5 is that the math roughly I’d say probably like maybe like 1.3 Maggie do do the math yeah Maggie if you could do this do 365 times 1.3 yeah I ate about 475 pounds of animal flesh for a year a vast majority of it is chicken and fish but here and here gosh here’s the correct okay is this your intervention Genesis Joshua in Spanish that was what that was um so I’m slightly shameful about that my doctor told me I should stop and I say and I told her I looks at her he says Dr lyashevsky I sister I says doc I don’t eat very much red meat in GEOS it doesn’t matter it’s all meat that’s bad and I was like what the hell don’t you get kidney stones from eating so much meat I listen I don’t know I have no idea I eat a lot of prunes to balance it out I’m always eating apples eating apples right he prunes our poop Josh I don’t know why I have to explain that to you I drink like uh Diet Coke does that help with kidneys absolutely not just pleasing me further yep well well let me tell you something here’s a little outlier little ball from Left Field uh what about veal veal’s pretty pink yeah it feels certainly red meat it’s a cow dude I know but but why is it so pink is it because it’s just they don’t let him move yeah so like okay think about this think about this let’s think about birds that look like red meat duck for instance um I’m Goose goose deep dark red flesh they’re all very red is it because they’re using they’re using them correct correct correct they’re they’re doing this they’re gonna look like a bird right now oh look at this white sad yeah so a lot of that has to do with blood flow throughout the muscles that’s why like uh chicken breasts are so so so light because our chickens are so fat they don’t move they can’t move right uh and so a lot of wild boring this is this is depressing this is okay no no but I want to get to the issue of like why do we care I think it’s because doctors have been peddling that red meat is bad red meat is bad it gives you heart disease it makes your heart whatever whatever whatever correct then why is this my doc she’s telling me she’s going Josh what’s up doc and she says Josh he looks in the eye she says Josh stop eating all meat and I thought I thought it was only red meat that was bad she says no it’s all meat you idiot I don’t know and I don’t know why as human beings do we care it’s because we just want to let me tell you let me tell you what my dad says all the time he goes Nicole eat two eggs every day he’s been saying this to me since I was maybe like 15 years old and then every now and then we send each other articles about egg consumption he goes he sends me like an Italian study that says two eggs a day is good for your health yeah for bones it’s good for hair whatever and then two months later I sent him one saying doctors in Canada said it has an increase of cholesterol this and that and that and he goes no no no and then he sends me an article about Estonian eggs and it’s just it’s very true if you look at our whatsapps that’s all our conversations are yeah so I think it’s B because why we care about you and I care why Mass majority of Americans here is because we just want to be our best selves and we want to like eat what’s good for us and what makes us better human beings to work efficiently and to be quote-unquote healthier but there’s constantly contradicting advice like what you’re getting is contradictory right yeah kind of 100 Dr litzwitzky Dr lyashevski to be clear I believe her to be right yeah of course I think her intentions for you to be healthier are are valid but what happens whenever you see a study next week that says don’t eat vegetables they’re full of hormones and then another study says beef is full of hormones and then it says pork is full of hormones then what do you have to eat air swallow air so a buddy of mine freshman year of college right he read a study that said that eating broccoli and black olives could increase your testosterone naturally and so every day this dude sat down at the salad bar at the dining hall and just had a giant bowl of raw broccoli and black olives smelly and let me tell you what boy did that not work did he smell um yeah it kind of smelled all the time the coincidentally and the black olives the broccoli did not help before the olives and brush so much scientific information out there that makes it so tough to actually parse and it seems like nutritional science especially totally is constantly shifting in such a maddening way right yeah it’s crazy like like you were saying like devil’s food snack well packs that was healthy back then but now people are eating what are those things they’re like they’re like packets of like peanut butter infused with beef Tallow and coconut oil it’s crazy to me the Whiplash they are literally advertising things in health food stores as high fat like they literally call them fat bombs fat bombs that’s what they’re like keto fat bombs yeah buy it at the Whole Foods uh aisle it’s it’s crazy my mom went to a GMC it was it called GNC GNC if she walked into a GZA it’s all fat but she would have a heart attack exactly and it wouldn’t be because of the fat it would be because of the shock and become a nutritional science has changed exactly it’s it’s so crazy but calling it white meat I think introduces like a level of calmness from a consumer Point 100 like oh it’s white white is good white is better than red you know what I mean yeah I think Mom’s busy moms that just want to you know throw something in the oven and call it a day they’re gonna reach for the other white meat instead of it’s true they think they’re doing something good for their family and like again as we said if you get the right coat of pork it actually is just as lean as chicken breasts yeah um the trade-off though which I think is crazy and if you have delved into Heritage Pig farming Nicole you’ve got you actually taught me about Heritage prick farming and I think it’s really interesting corbetta pork would that be considered Heritage exactly yeah the uh the uh sorry my phone fell I’m just gonna leave it Cora Buddha is the same as Berkshire pork Birch Berkshire Berkshire I think Berserker pork um but even if you look even if you look at like a Berkshire pig which yeah that’s something that has been domesticated for a long time but it does still have like a long lineage breed um are they hairy I don’t think their particular hairy mangalitza is the hairiest of the pigs you’re going You’re gonna laugh at me but pork mammals porks is mammal oh yeah I’ve never seen a pregnant Pig before oh you’ve never seen just a gross pregnant Sal ah oh my God they’re frightening Maggie look up like giant pregnant Sal it is disgusting dude before I mean they’re like 9 000 they’re just like oh oh and they’re like aggressive and gross just look at that yeah it’s like looking into a mirror into the future oh look up Maggie can you look up um pregnant mangalitza Sal that’s m-a-n-g-a-l-i-t-s-a they’re kind of cute now look at the mangalitza I think these are the pigs that in uh Hannibal oh yeah oh don’t get me started I know exactly the point is if you was to cut into a mangalitza pig you would see bright red flesh wow really because a lot of these uh no no Iberico uh that’s I forgot the breed that um it’s a black-footed Pig um but no that’s an entirely different Pig breed mangalites are from Hungary that’s why they’re wooly is because they’re from northern Europe very cute and then in China they have the mishon hog which is also a very fat one but what we give up by making pork so lean and even being able to confuse it with white meat is Flavor yeah right because one fat is Flavor sure two I associate red with more flavor too more muscle activity more myoglobin right more blood flow going through there so I think beef is more flavorful than chicken no you don’t think beef is more flavorful than chicken no they really have their own flavors that’s interesting I feel like you could but do you think any meat is quote more flavorful than another I think they’re all neutral and different okay but think about like uh a grass-fed steak versus non-grass-fed okay there’s a difference there there’s a lot of sense there and I’d say it’s more but again comparing the two like comparing pork and chicken and beef they’re just so different I feel like it’s not fair to to put them against it but you also can’t compare like you can compare pork to Pork sure I can right like a Yorkshire Pig yes you can you can cut you can compare Yorkshire pig to whatever Pig and that’s fine right I agree with you because like Yorkshire is like the main breed that has been the most popular in the US when you see like babe pig in the city that’s a Yorkshire ass Pig you’re trouncing around yeah yeah pink ones very hairless and those are the ones that they bred to just be like muscle mommies right oh like not as much fat that’s so depressing um and so to me their flesh like has a lot less flavor so we’re sort of like trading in you know supposed health benefits which again we don’t actually know you don’t do anything uh for that actual lack of flavor hmm interesting no what do you want to talk about but then Nicole well yeah so you got you got the scientists who were classifying this be like nah it’s a mammal it’s me you got marketers trying to classify It Go no it’s healthy so it’s white meat I can’t believe that and then you have chefs yes who are actually trying to uh kind of being like how you cook this thing so like Culinary Institute of America for instance considers pork and veal to be white meat okay see that’s why I said what about veal because I too agree with them but like is there any it looks white is there any cooking difference like between how you would cook quote a white meat and a red meat no I know there’s like stupid French rules about like no what color pepper you can put on what color things that’s very silly that’s very silly only use white pepper in a uh what’s that one sauce that velote oh that’s so silly right but like so they uh have it in there in like their manual instruction book whatever under wet meat but I don’t know you can cook any meat any kind of way right why would you need to lump it in no need to lose I think it’s fine to categorize some things that sometimes but I think I think I think tree being its own thing I think white meat being its own thing and then red meat being its own thing is fine I’m fine doing that I I lose no sleep you know China needs more pork than us who China yeah I figured that so when I said that that the US that pork is red white and blue meat so it’s more Chinese it’s more Chinese are we are we Chinese roughly we’re going to be I do love Chinese food I’m learning Mandarin yeah I’m trying to learn Cantonese not to like hit cynophobia but like you know what I mean I’m just saying like hey you know it couldn’t hurt me well it’s good that culinary schools kind of have a little bit of unders at least they’re trying to crack the code from like a non-financial way I think they’re trying to like literally understand it from a cookery standpoint yeah and I respect that here’s something here’s something I just thought about Nicole just right now I just thought about this right now okay what Pork yeah tastes like chicken does it well I don’t know but I cook pork like chicken is what I just thought about um I like use your eyes could you tell the difference I don’t think so I don’t think with like pork loin and like a chicken breast you couldn’t I know I could it has a different texture it’s a much different texture it’s totally different but the flavor like pork loin like really ain’t tastes like that much if you’re getting just like a normal store-bought which again isn’t bad no and the macros are great on it so I often cook a lot of pork loin I’ve been doing this thing where I’ll take a Whole pork loin and I’ll just uh salt and sugar carrot and I’ll leave it for like two days just out in the oven so it loses some moisture and then I roast it to like a perfect like 135 let it rest get to like 140 145. uh they say you have to let pork get to 145 but like I’m a bit of a daredevil a nice a nice blush color a nice Rosy blush and then I slice it really thin I gently warm it that’s how I was doing my Philly roast pork sandwiches I’m happy for you I brine pork and chicken hell all Brian fish sometimes I never brine beef why because when you brine beef it gets it turns into corned beef right like it turns it gets a little bit Yeah but like yeah I guess you’re eating salted you’re eating salted beef constantly yeah because it’s kosher so you’re the wrong person to talk to yeah I am but there are more similarities to me cooking pork and chicken then there is pork and beef or pork and lamb right but why is it what about lamb Lamb’s red Lamb’s the reddest it means lamb is a redder Meats all the lamb is my favorite animal to eat number one I’ve just decided lamb yesterday and it was so good what where Papa Cristos man yeah they’re lamb their lamb game is Nelly good land I had uh lamb chops Scorch digits where you pick it up by the bone and it’s just like oh man is it uh funky uh not funky what’s this mother wolf whatever shout out chef having fun you made really good lamb um but no like lamb and beef I would cook roughly the same right and also you would generally take both of those to like 125 degrees if you want mid-rare chicken and pork you’re taking to like 150. why well so a lot of this and a lot of the bacteria a lot of the implications um from the pork other white meat thing they needed a stimulus because there’s a big trick analysis outbreak and that’s the reason that we don’t cook pork to like 130 degrees trichinosis I don’t really know what it means but it’s a bad foodborne illness it can kill some people oh [Laughter] technical chicken you got a bunch of salmonella oh yeah E coli E coli’s beef you call as beef equalized beef what’s up you just never know when the equality is going to come yeah here’s Maggie do you believe this more E coli outbreaks don’t quote me on this because I haven’t looked it up but I’m saying as if it’s true more E coli outbreaks due to unwashed lettuce than beef in the last 10 years can we look that up and here’s the way the demand has gone on pork Nicole Josh how do you feel about bacon sight what is I I like bacon did you say it’s ice bacon is is white meat too right but I don’t consider it white meat at all I just considered it yummy my Bacon’s red meat oh this is red meat is red egg is red meat okay okay let’s talk I’m not disgusted did I ever answer this pig is ready you know what we never talked about you know you never said that what that pork is red meat you’re saying oh yeah yeah wait what’s your answer my answer is that pork contains multitudes wow like like like you know how chickens have white meat and dark meat yeah yeah we should do that for pigs Oh shoot that’s what I’m saying yeah yeah but chicken doesn’t have like red meat red meat and white meat chicken has like dark light meat oh that’s interesting we should do that now pork pork loin is just the white meat of the pork yes belly is the red meat yeah belly is the bad part for you yeah it’s not bad again do you want to do that whatever that’s it what an easy solve yeah uh pork board one the new slogan is pork be inspired and you’ve inspired Nicole on us today is it is it Be Inspired that is actually their new slogan and it’s really interesting so they drop the pork bee inspired slogan in 2011. Shady Maggie can I face this way so they drop they drop the pork bee inspired campaign in 2011 when they like officially made pork the other white meat a legacy yeah and their whole thing was that like well people at home they now want to use pork in Creative manners which if you follow culinary Trends Nicole I mean that 2011 was exactly the era where people were like yo pork is a really versatile animal we’re gonna do a bunch of crazy sugar 37 restaurants you know does the back of my hair look straightened and so so okay now okay so what do we so what do we learn so Bacon’s really interesting Nicole because like the bacon demand one the Yorkshire Pig used to be considered a bacon breed of pig big old fat bellies High belly meat yield but then during this like low-fat era they’d be like yeah we need to breed for just bulk and muscle and and loin and all that but the bacon thing that was for that was another marketing campaign 1920s how long does it take to break a pig apparently not as long as I thought because they literally they cut the amount of fat and pigs in half in 20 years crazy that is crazy to me according to Punnett squares it needs to take at least longer Carl Linnaeus yeah this whole thing we have we have forsaken God nay we are God Nicole I know we’re gone it’s beautiful it’s Jurassic pork out here we’re recreating animals from the dnas Jurassic Park I know a guy that did that dude I know okay he took the DNA of one Pig DNA of another pig from like old German records it was called the schwabian hall Big World Championship winning pig in the 18 1800s right and then but then they got like murdered by like you know the Kaiser or whatever he’s got murdered the pigs and the family and so they killed this lineage of pigs but this dude IBM engineer recreates the exact breeding uh products to create this pig again and I ate it and it was dank you’ve lived so many lives Josh here in this one body so many lives so the 1920s right like they got doctors to say that bacon was healthy for people because people started working in factories more really actually yeah this is a fascinating story of how bacon became turned back around again I really like that yeah yeah we’ve built look at look at this because here’s the thing we didn’t you set the cameras here I hate the kids I hate the cameras right we all agree with that you guys you guys aren’t watching this yeah I don’t like right I don’t like the cameras can we stop doing the cameras things yeah we’ll turn the camera but we can keep the video going just no cameras yeah yeah yeah we still make videos I want you to look this way look at what we’ve created the hot dog is a sandwich yeah look how like how many episodes have we done huh 150 okay 150 are you trying to talk to the side you think there’s pork in the hot dog I always thought it was a Hebrew National yeah yeah that’d be good Nicole what did we learn today pork is not red meat hmm not white meat but a little bit of both sometimes good sometimes healthy sometimes fat sometimes nasty Free Will is a myth no decision you’ve ever made has actually been yours that has been a conglomerate of marketing corporations Raytheon Lockheed Martin they’re all trying to convince you to eat more pork meat so you can be more docile I’m kidding um so pork so pork is pork is neither pork is all pork is everything pork is nothing that’s not poor kids love poor kids life poor kids me The Sisterhood of the Traveling Pants pork is you [Music] we’ve got your ears covered with podcasts we’ve got your eyes covered with video and we’ve got yourself covered with all our mythical kitchen merch from aprons to shirts to oven mitts make sure to check them out at mythical.com [Music] all right Nicole we’ve heard what you and I have to say now it’s time to find out what other wacky yetis are rattling out there in the universe it’s time for a second we call opinions are like casseroles [Music] friend you’ve been letting me cook too long you need to start saying it too fine I can’t be the only Chef up in here fine fine fine Nicole we have a couple uh stat corrections to make okay this is mostly my fault so I I made a very bold claim I even said don’t quote me but Maggie went and she quoted me that there are more E coli outbreaks from uh unwashed raw produce than there are beef turns out ground beef account for like 41 of outbreaks and produce only about 21 so what’s wrong on that one also massive trichinosis outbreak in the 1970s in America uh crazy numbers on that and then we have almost eradicated ultragonosis outbreaks which is probably why the pork board’s like Hey sir I’m gonna start undercooking your pork a little bit not under cooking perfectly cooking but stop overcooking the hell out of your pork thank you for those edits I respect them you as a journalist thank you so much nice to see you first opinion I used to be a journalist it’s kind of still does it I asked people questions my um opinion about what do you think restaurants in general is a restaurant based on the ranch I have a ranch yes and the ranch theory is essentially the thinner and runnier that the ranch is the better the better the restaurant is if you get tenders and you get Ranch that is barely holding together it’s barely holding together and it is just water that’s how you know it’s a good restaurant and if you get the thick clumpy 85 Dill Ranch you know it’s a bad restaurant thank you well I respect Ranch Theory I feel like I’m the I’m it’s not the ranch Theory it’s the ranch complex yeah yeah the ranch industrial complex I will not expand any further I I understand where she’s coming from a little bit in the sense that you’re not saying necessarily that the water or your Ranch is better but that a better restaurant is more likely to serve water or your Ranch I understand that but I disagree my favorite former pizza place no longer open foolproof in uh West Los Angeles they had the thinnest Ranch I ever had on purpose on purpose that was to their tastes I happened to very I’m sorry or and Alex um I happen to really dislike their Ranch but best pizza I ever done eat okay so I guess her Theory holds up however you ever had Cisco Ranch the best it’s it’s so white that when you take a picture of it it like flashes back it’s like yeah you get sunburned from the snow off the reflection yes yeah yeah Outback Steakhouse Ranch is the perfect consistency of ranch and somebody said they made it in-house but I don’t know if that was verified Wingstop Ranch is incredible quite thick I like it which is great you can thin out your Ranch however much you want put it take take a scoop of your water you can’t pick it up but you can thin it up you can’t pick it up um sounds like a hook from a song you can think creative creative methodology but I do disagree with your findings but I love the hypothesis next opinion yeah hypothesis and apotheosis mixed up hi Josh and Nicole and guess hi uh I know you guys talking about triple meals recently but I feel like we should also be talking about Comfort meals anyways my food opinion is that the most comforting food in the world is lentil cooked in the microwave it’s nothing but a little bit of salt to make a real simple doll with boiled and mashed potatoes with raw chopped onions um green chilies mustard oil raw not cooked anything and lightly Jammy eggs all mixed up with really piping hot rice it’s just a little bit overcooked and mushy and steamy and then when you pop in a little bit of ghee right on top it melts right in and then you just mix it all together into this like really delicious slop uh and it just tastes the best when you’re coming back home after a really long road trip and I just highly recommend it and I think um you guys should try it love you guys have a great day love you too babes um that sounded delicious delicious I I believe they’re referring to a dish that is commonly known as khichdi never heard of it it has actually transposed itself across multiple cultures um people call it kedgery as well kejri as is like a very popular thing in Canada with a big British um you know colonization history and Indian diaspora as well uh but khichdi yeah it’s a mixture of I believe lentils and rice and then yeah certain aromatics but it’s typically not meant to be like a very very heavily flavored dish like she said it’s it’s a little bit Bland you still have you know chilies and onions and mustard oil and stuff like that um I I read about this in Padma lakshmi’s Memoir where she actually talks about how it’s very important in at least her she’s from Tamil Nadu right um important in their like South Indian culture to make sure that the first thing your baby eats is like something that is going to be representative of the rest of your life it was kitchy that’s what she ate that’s what no that’s what um her friend her daughter her kid um Krishna okay she said Krishna yeah and it’s a whole ceremony and she talks about the process of her family sort of arguing about like well do we like do we drop a peppercorn in there because like what if she’s picky like if there’s not peppercorns you don’t get exposed to spice early on and talk about the ratio of lentils to rice and all this oh my gosh that’s so interesting and it makes sense to me too what were you first fed spaghetti I was first fed a mixture of um avocado and mashed potatoes with salt okay look at you you love Avocado now and salt and potatoes I love spaghetti um this sounds really good and I love you know what the older I’ve gotten the more I realize slop is good slop slop is the best you know what I had last night for dinner I had Hong Kong creamed corn chicken rice which is incredible it’s it’s chicken it’s chicken yeah and then you add cream corn salt white pepper a little bit of curry powder soy sauce wine and then you and then and then it it doesn’t look like much but when you pair with a bowl of white white rice it is one of the most delicious things I’ve ever had in my whole life and it was slop it was food slop but it was the best slop I’ve had in like months the world does not run on Duncan it runs on sloths runs on slop the world runs on slot the world runs on slop especially Hong Kong’s lab it was good slop yeah Dal makni I loved almakani or actually uh so Deep’s family would they believe they call it daughter Dar in the Gujarati dialect I think so I think I’m not making this up because I used to think it was just called Dar um cool but yeah man eating a lot of like thought at his place gotta eat more lentils I have like four different kinds of lentils in my house and they’re just like little packets of like each one I need to like cook them you make a little like darker with like hot oil spices and you Splash that on the bowl of lentils at the end get the hell out of here it makes it so good uh Indian cookery man I love Indian food great hi my name’s Sarah and I have this opinions uh you dip Oreos in milk okay really mostly what you’re seeking is like a wet cookie right correct if you dip it in water oh my gosh it’s just fine she’s right every person who doesn’t buy milk often dip it in water dude like it’s great do you want better I’ll do you one better I’ll do you better wrap it in a wet paper towel microwave about 12 seconds all she’s right all you want are soft cookies um I kind of like the way milk and Oreos taste together so no no hear me out anything I don’t want to hear you out it doesn’t sound good anything you can do with milk you can do with water and protein powder yeah ill boom you know but like if I I’m in the same boat sometimes I don’t have milk especially when Julius I don’t have almond milk no no spare milk I have whole milk for cooking and I’ll only kind of buy it you buy whole milk for cooking because it’s a little drill yeah I don’t drink what do you mean a billionaire whole milk is the same price um anyways so I’ll take water and protein powder and make a little bowl of cereal with that and dip Oreos in it I don’t believe you why would I lie about that you like to lie about me I lie about a lot of things I wouldn’t lie about it you dip your Oreos into protein milk the last time I dipped Oreos you’re lying to my Maggie you think I would lie about an opportunity to add more protein to my diet Nicole you know every day every day I eat 100 grams of protein before I get yeah you told us at the beginning of a podcast yeah so crazy to me well you look fabulous thank you I’m trying I feel like crap I feel I feel just bulky I feel like a sausage stuffed too tightly in its own you should get a massage oh none of my shirts fit anymore we should go get a massage go dip in a pool of water and pull a warm water I gotta stop the bulking though it’s negatively affecting my life next please hey Josh Nicole so uh I just cooked a chicken breast from Frozen and somehow I’m like boom the skinless chicken breast develop the skin uh is that normal should I eat that hopefully I hear back from you I think I’m gonna eat it oh my gosh but maybe thanks bye okay do you think the skin grew back Nicole you gotta go fast because he’s about to eat it this is when do we get this how long ago Mickey is he on the line can you call it Go Maggie we have to know how long ago this conversation was do we get these people’s numbers yeah yeah she’s coming back yeah Nicole this man is staring at his chicken breast right now wondering if he should eat it you got to tell him no why because it’s cooked from Frozen it’s still edible there’s nothing I know but it’s not it’s not good it’s not good throw it away you need to defrost things properly put it in the sink and then let the water go over it and then it won’t be frozen anymore assuming this is a 12 ounce pretty average chicken breast which is still quite 12 ounces I’ve literally had chicken breasts that are one thinking of like a full chicken breast is technically two breasts right it’s a half breast is only one yeah that’s no that’s like what it’s because like we wouldn’t typically call it that but it’s like how a half sheet pan is actually the most common size of sheet pan sure so we just call it you just call it a sheet pan Fair okay I see your side of similar situation anyways 12 ounces that’s like 95 ish grams of protein you’re not going to want to throw that away what you’re going to want to do so when you say it developed a skin I’m guessing that’s because you had to just cook it for such a long time that the outside literally like a crust of bread the outside got a lot darker wage slice it up dump it in a jar salsa shake it up eat it throw it away it’s gonna be pretty good but it shouldn’t be it’s not unsafe thirdly it’s just probably not great it’s probably Frozen in the middle well if you cook it long enough it’ll stop being frozen especially if you cook it long enough to develop a second skin like a burn I hate you next hi uh yeah my food opinion is the yeast Donuts are trash whoa I don’t want something that is like light and fluffy and I have a donut I want something with meat on its bones basically like a fried piece of cake she wants a cake though cake Donuts all the way that’s why I’m a Duncan fan not a Krispy Kreme fan I don’t want my donut to melt in my mouth and be gone in two seconds I want to be viscerally aware of every last problem uh that’s all love the fun so many people like the pod I’ve never been more assaulted by an opinion than this before I’ve never been more Blown Away people will be like let me tell you something I like dipping Pringles in my own blood and I’m like I could see all the salinity of the blood really play off that but I’ve just yeast Donuts are trash okay let me tell you let me tell you I understand because I don’t love donuts like I don’t like crave Donuts but I do crave cake yeah and Cake tastes better than Donuts to me very interesting and I like the mouth feel of a cakey dense delicious situation in my mouth she’s right they evaporate but I kind of like the fact that yeast Donuts evaporate in my mouth more than like a cake does so I understand where they’re coming from but I do think it’s a garbage don’t you dare make Krispy Kreme a victim of its own success oh wow they made they figured out a way to make dough melt in your mouth and you find that a bad thing no no that is universally considered good that’d be like if you’re like oh I hate this tender steak it’s like well I hate this water it’s so watery that’s what I’m saying like hold on man I’m I am flummoxed right now I’m kind of back on the Hills now I’m on the defense I understand where you’re coming from I don’t think it’s the best opinion but I think you’re a good person and you are valid and you’re loved by us cake donut you just want a deep fried piece of cake you don’t want a donut you don’t even don’t want a donut you don’t even deep fry the cake Donuts you cook them in a pan bro and I think cake Donuts are still I don’t think so I don’t think so no they’re definitely deep fried are you sure no like not like all I just burped bless you how are cake donuts made have we ever made a cake donut I’ve made cake Donuts before they’re made in a pan no no way you deep fry them Maggie Maggie how are cake donuts made this is the thing that as like chefs you’d think I’ve made donuts before I just uh for people don’t know difference between a yeast donut and a cake donut anything that has a sort of bread like chew to it so glazed donuts are you know um classically yeast donuts and then something like the pink frosting sprinkled donut is likely going to be a cake donut and one is made using sodium bicarbonate AKA baking powder the other using yeast but like how do you deep fry them no Maggie video video you don’t deep fry you take Donuts our cake Donuts deep fried Josh they have to be I I think it’s a batter extruder that goes plot plot plot maybe maybe you’re right oh here we go cake Donuts are both baked and fried they’re first baked in the oven then fried in oil that goes so we’re both wrong it was right you were also wrong right and also wrong we are both simultaneously right and wrong we are Schrodinger’s crappy podcast hosts speak for yourself um great opinion though I just love getting worked up and I just want to feel something and you have made me feel something you have pathos well on that note thank you for stopping by hot dogs and sandwich we got new Audio Only episodes every Wednesday new video versions of the podcast right here wherever you are if you’re in Tempe Arizona then right here every Friday if you want to be featured on opinion sorry casserole so you can hit us up uh a33.com you’re in Tucson Arizona still on Fridays that’s when the video version comes out Phoenix video versus gonna be on Fridays as well I’ve never been to Arizona Scottsdale have you ever been to Arizona been a Flagstaff oh cool what was in Flagstaff Northern Arizona University you went to University there I competed in an indoor attraction oh gross I got third I was proud of my effort see y’all next time [Music]