Okay, if you were any deep fried food, what would you be? Shoe. What? I’d be a deep fried shoe. A shoe isn’t a food. Sure it is. 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. What? Welcome to our podcast, “A Hot Dog is a Sandwich.” I’m your host, Josh Scherer. And I’m your host, Nicole Enayati. And we are b-b-b-back, baby. We are officially back in the Mythical Kitchen, and we are back on the Mythical Kitchen YouTube channel. If you’re listening to this on a Wednesday, there’s a video, and you can watch it on a Sunday. Please watch and listen twice. We need the views, please. Guys, let’s get those views up, please. Listen. Josh has defaulted on his rent twice. Let’s get that money up. I’m dying. And, who better to kick off this joyous new chapter than our very own, Brittany Broski, supreme leader of Broski Nation, and the host of “The Broski Report.” You’re officially supreme leader, you’ve been elevated? I promoted myself from chancellor to supreme leader. Wow, huge, huge. Thank you guys, seriously. That’s a big deal. It is. We just started the Clone Wars as well. I’m finding replicas of myself online. Oh my god, how many have you found? I’ve found three so far. It’s just kind of white ladies with blonde hair, and tiny lips, and big eyes, and so, we’re doing it team, Clone Wars. You gotta start it grassroots. It starts with three, you go up from there, ’cause here’s the thing. People, they over-extend themselves. Exactly. You know what I mean? Speaking of Clone Wars, today we’re talking about, is everything better deep fried? Brittany Broski, supreme leader, chancellor, the Ayatollah. Ayatollah Broski! Ayatollah Kho-Broski, that’s good, that’s good. That’s crazy. What do you think about that? Is that the craziest question you’ve ever been asked? No, really? I see in your eyes how much this pains you. How it’s, you’re in pain asking me this question. Is everything better deep fried? I would argue, okay, I’ve been preparing my statement and I need you guys to really- Sure. Please. Okay. Give me my platform. When you deep fry something, you have to consume it immediately, and there’s a sweet spot between it’s crunchy, and it’s crisp, and it’s gooey in the middle, and then it’s just soggy. You wanna deep fry Oreos, you wanna deep fry butter, you wanna deep fry ice cream. Yes, I do. At a certain point, it’s just soggy skin, right? It’s like the skin is skinning, and it makes me gag. Your tone of voice is what’s selling it. You’re like, it’s soggy skin. But if I go, it’s soggy skin! It’s soggy, yeah! That’s exciting! That’s just not really gonna do it for me. I love the soggy skin. You don’t like the soggy skin? No, the limpy, soggy skin? Flacid, just say the soggy, flacid skin! Soggy, flacid skin. And then they’re excited about it. Around my cream is just, I’m not really like salivating for that, you know? I am, brother. Well, that’s one claim, right? That you gotta eat deep fried food immediately. Howmstever, what if I told you that the original reason for deep frying foods, Nicole knows where this is going. I do. Because, means winter in Greek. Oh my gosh. Okay? What do you wear when it is cold? A robe, kimono comes from Greek, the Jews. Josh is just quoting, Josh is quoting “My Big Fat Greek Wedding.” It’s a great movie. Trying to make a point. Nia Vardalos, classic. The Jews. Come on. Jews invented deep frying foods- This is correct. As a way to preserve them for Shabbat because you’re not allowed to, Nicole, you’re a real Jew. Yeah. What are you not allowed to do on Shabbat? You’re not allowed to touch electricity, or you’re not allowed to touch fire, so what they would do is they would deep fry food in order to preserve it, and then you could just eat it whenever. Okay. Yeah. So anything falls under the category of deep fry? Not anything, but things like fish, and chicken were the two main ones. Slay. Yeah, yeah, yeah. So, that’s kind of- We’re making a lot of bold historical claims that are not entirely backed up by evidence. I always have to throw that out there. And don’t you dare fact check. I swear to God. Nobody fact checks. ‘Cause one of my favorite things is fish that has been fried, and then preserved in vinegar, because I’m a little ghoul. I eat little vinegar preserved everything. I eat like Gollum. Yeah, you live under a bridge. Gollum was a Jewish icon. I don’t agree with that. He’s just like an old man, he’s like the 85 year old guy at the JCC who was just naked, you know, in his tightie-whities that kinda looked like a loincloth? Hey, precious. My precious, my Gefilte fish. You know what I mean? Oh my goodness. Well, let me just say this, you offensive man, you. I just feel wholly under-prepared for this podcast. Why? Why? Oh you’re doing great, honey. We came in, and it was just like, I was overstimulated, I’m hot, but Josh is like my back spine’s cracked in three places, and I’m like- Josh is injured perpetually. As far as we know, the fracture is only in one of my lumbars. It’s in the bottom one, but I’m getting a new MRI soon. I’ll keep you all updated. Josh is getting an MRI at 10 o’clock at night. It’s a party! Jesus. Weird. It’s a party, it’s a party. They let me put on my own Spotify playlist, too. Shout out Spotify. You’re not going to the doctor, you’re going to the club. I think I am, yeah, yeah, yeah. ‘Cause if someone’s getting me naked, they’re putting me in a machine, all right? I don’t ask questions. Put on T-Pain, here we go. But, I think overall, is everything better deep fried? Maybe, maybe so, but what is the best deep fried food, do you think? If you could think of any food, you’re like, this is the best food ever, and it’s deep fried. What is that for you guys? I have a vote. Okay, go for it. Pickles. Oh! Oh! Okay. Hold on, hold the phone here. I mean. Chips or spears, hold on, chips or spears? Chips, of course! Chips of course, okay, okay. No, because the spears are too soggy. They don’t ever get the juice out of it enough, and then it’s just like soggy flacid in my mouth. Yeah, and it’s not a good time, it’s not a good time. I love deep fried pickle chips. I’m telling you, dude, with a homemade ranch? Mm, mm, mm, mm. It’s so good. What was that noise? For those at home that aren’t watching, I’m sorry. Okay, I do like deep fried pickles, God bless ya child. God bless ya, child. I’m like Colin Farrell for “The Banshees of” whatever the hell that movie was called. Ironshin. What, no that can’t be it. Ironshin? Inisherin. Whatever, I have a bad habit of not saying things right, I’m sorry. Fried pickles, what I love about that is you get the acid, right? You got acid, you got crunch, you got fried things, but my vote would be for deep fried Oreos. Oh, why? No! Why, what do you have against deep fried Oreos? You are a proud Southern woman! You are from Texas, goddamn it. Take it easy. When you’re at a state fair. With a funnel cake, so good. But when you, like they give it to you in that little styrofoam whatever? Clamshell. Clamshell. And then you gotta find a place to sit, and everybody’s there, it’s at the state fair, and when you finally sit down and you eat it, you open it up, and then it’s soggy, and not only has the oil seeped- Mm, yeah, tell me about how the oil seeped. The Oreo’s not crunchy anymore. Well, that’s why I love it, that’s why I love it, that’s why I love it. You like that? Well, you ever dip an Oreo in milk? I mean, sure. He doesn’t just dip it, he saturates it. I saturate it, I float it. I float it, and then I kinda go in like this, and I kind of fish it out, and then I go . Okay. Yeah, and that’s a Josh thing, though. I don’t like deep fried Oreos for that reason. People crave, people crave soggy Oreos. This is a thing that I believe. Okay, why else dip them in milk, why else dip them in milk if you don’t want them to sog? Okay, that’s fair. It’s a ritualistic thing. No, I think it’s a ritual. It’s simply a wettening. No, no, it’s a ritual to get people to a place that they always wanted to be, and it’s simply a wettening. The mass wettening! All they want, and when you deep fry it, it’s steam, right? It’s steam from the hot batter in the oil. It’s not oil getting the Oreo soggy, you’re steaming your Oreos. Is that true? If we, abso-tootley. Abso-tootley. How do you deep fry something? Maybe on a holistic, atomic level, I don’t know what deep fry is. Okay, let’s explain what deep frying is, everybody. So typically what you do- Food expert Brittany Broski. It’s oil! What do you mean it’s not oil? No, no, you’re right. No, no, it’s oil, it’s oil. But there’s stuff on it. Okay, so there’s stuff on it which insulates whatever you’re deep frying, and then the water droplets evaporate and come out, but they’re inside, so it’s kinda trapped, but is also coated. That’s what makes it crispy. Yeah. So Oreos- No, the oil makes it crispy. So Oreos would be like a wet battered food, right? So fried chicken, the way you make it, right? You ever cooked anything? A valid question. Quick question, have you ever stepped into a kitchen? Yeah, do you know where you are right now? Yeah! Okay, cool, cool, cool. So fried chicken, the way you would make it, right, is you salt the chicken to season it, yadda yadda. If you don’t say season it, then people are gonna go, where’s the seasoning? If you do not show the step of you oversalting something on TikTok, you will get absolutely roasted, so that’s why I said that. Fair. And you season the chicken, and then you dunk it in a flour. Yeah. And then sometimes in- The egg batter. Egg batter, back into flour, so it’s like a dry dredge is what I call it, right? But, you can also do a wet better. Some people just wet batter their fried chicken. Like tempura is an example of a wet batter. So that’s almost like a fried Oreo would be like a pancake batter, almost. So you dip the Oreo into a pancake batter, and you drop that bad boy in the fryer, and then Nicole is absolutely correct, where the water literally evaporates out, and the- What’s going on? That was an internal burp. The burp traveled downward. Listen, every time I come to Mythical Studios, they’re like, what do you want to drink, and I have a Coke, and then I regret it, ’cause we have to be, my microphone is in my throat. I must’ve drank about 16 Dr. Peppers. I just chugged a bunch of DPs in the dressing room and now I’m paying for it. Sorry, you were saying about dumbass being deep fried batter? This is so interesting. No, I’m saying that’s how they’re cooked, I’m sorry! This is a food podcast. We talk about food sometimes. Sometimes. Brittany, what do you want to talk about? You know what, Brittany, what do you want to talk about? Tell me, no tell me. I wanna talk about what probably is wrong with you that you like soggy flacid food. I don’t think there’s anything wrong with me. I’ll tell you what, I think that I have just ascended to a different astral plane. That’s fair. Thank you, thank you, thank you. I love that the answer just satisfied her. I was like, wait a second. No, hear me out, hear me out, hear me out. Crispiness is, crispy good, soggy bad is not a universal belief in the world. I think that’s fair. It’s an American thing that we’re obsessed with crispy fried. Everything, we’ve exported a lot of that across the globe, right? There’s KFCs in Korea. There are people celebrating Christmas right now in a KFC in Korea. That’s how popular it is, assuming you are watching this video, or listening to it on a Christmas Day. Right. In the Korean timezone. The point is, we’ve exported a lot of that, but there’s a, fine dining chefs will always tell you if you deep fry something, never put any sauce, or a wet vegetable on it, right? If you deep fry something, that should stand alone so it doesn’t get soggy. Disagree. However, I would disagree too. Like a fish taco, where the crema is soaking into the fried fish? That’s one of the most beautiful things. The juice from the pico soaks into it. To me, crispy that is yielding to soggy, right? Noticing that metamorphic change in your mouth? Nice. That’s a beautiful thing to me, and that’s why I love deep fried, like cold fried chicken out the fridge. That is, that’s a miracle. That is a Christmas miracle. Really, I don’t like it that much. I like my chicken hot. I do like my fried chicken hot. That’s fair. But let me just say, the best food to deep fry, in my opinion, is shrimps. I like them deep fried shrimps. Scrimps. Scrimps. I like my scrimps little and deep fried, I like ’em big and deep fried. I like ’em with coconut on them. I like them with tempura batter on them. I think shrimp is the perfect vehicle for frying. You talkin’ about a little Bubba Gump? I’ll do all the shrimp. A scrimp po’ boy? Oh my gosh. Yeah. It’s like one of the best things ever to be invented. An oyster po’ boy, even. Just something about seafood and oil? Yeah. Okay. It’s like, oh it’s like perfect to me. There’s nothing like it. We gotta get down to what the best deep fried food is. So we gotta start rocket shipping through some of this. Okay. Go through all the meats. All the animals. I have a list right here of the most popular. Do you guys want me to go through that? I think we should go through all the animals. Okay, sure. Okay, beef, not really. Don’t care. Had it. Chicken fried steak. Well, would deep fried beef, like a beef wellington? That’s more of a bake. Beef wellingtons are technically baked, but that is a beef en croute, which means in a crust. Okay. You know? But it’s not deep fried. Wouldn’t say it’s deep fried, but deep fried carne milanesa. In Spanish, that’s deep fried. It’s like chicken fried steak. Chicken fried steak, it’s chicken fried steak. Okay. You know, that’s from your people. But it is from my people, but again, we smother it in gravy. That’s true. So it’s not really, I’ve never been like mm, this crispy chicken fried steak. It’s like when you’re at Cracker Barrel, and you cut into it, and it’s like oh, the skin just fell off. It sloughs off, yeah, yeah, yeah. Slough is crazy! Sloughs off. Like a body horror movie where the skin’s melting? Yeah, like the slime, yeah, yeah, yeah. Beef, beef, overrated as far as deep fried. Deep frying pork. We’ve chicken fried bacon, that’s a fun time. But I think, to me, it’s between, it’s probably between chicken and shrimp, right? Yeah. Chicken and shrimp is the best deep fried things. I almost say shrimp trumps chicken. Okay, let’s go down the, they call it wins over closest replacement in sports. How much do y’all like sports? Is this sports betting related? Just say yes, this is sports. I hate sports. This is sports, oh, someone better talk about sports. Okay, so in Wii Bowling, what would this be? Okay, so no, no, imagine this. This is a good thing to go through. In Wii Bowling, say your average in Wii Bowling was like a 185. Great. Right? But, the person who could replace you in your Wii Bowling league, they only bowl an average of 135. So you would have an average- They’re kicked off the team. Well no, but imagine. Imagine you needed to fill a spot. What if you get sick, you know, you test positive for COVID, you can’t go to Wii Bowling anymore. I don’t know how Wii Bowling works. I haven’t done this, so- I’ve never held a Wii in my hands. What? Never held a Wii. We’ll change that. Oh my god. That sounded devious, I didn’t like it. I just never had, I never grew up with video games like that, guys, I’m sorry. You never threw a Wii Tennis controller through the TV accidentally? ‘Cause you were trying to hit a- Never! You’ve never shattered a plasma monitor with a Wii remote? No, but I’d love to after this, if you guys aren’t busy. I’m saying- We can change that, we can make that happen. If there are other cooking methods of a shrimp, that are close to being as good as a deep fried shrimp, I think that invalidates it, because chicken, deep frying it, compared to all the other cooking methods of the chicken, is so much better. Wins above replacement, fried chicken versus roasted chicken. You know, like grilled shrimp versus fried shrimp. I think I’d take a grilled shrimp just as good as fried shrimp. I’d take a cold shrimp cocktail just as good as a fried shrimp. Shrimp scampi, shrimp scampi. Shrimp scamps. What’s the, when you get that coconut shrimp at a restaurant? Is that technically fried? Yeah, that’s fried. Oh yeah. Well then, period. It’s clearly fried shrimp. I mean, coconut, but you can also get, I’ve had coconut fried chicken at a place called Cha Cha Chicken, and that’s phenomenal too. So I don’t know, maybe I’m backtracking on- Y’all are playing the Bubba Gump trump card. Yeah. I don’t know. Margaritaville? Why do only the best restaurants serve coconut shrimp? I don’t know. I’m tellin’ you. I love coconut shrimp, but the sauce on the side I don’t like very much. Do I still have a Red Lobster gift card in my wallet? Y’all talk among yourselves, I’m gonna- Oh my gosh. You know what is the unfortunate reality of America today? What’s that? Is that Downtown Disney and Universal City Walk have a monopoly on coconut fried shrimp. Where is it for the rest of us, the people who can’t go there? You know what I mean, the people who got banned? It’s not accessible. The people who got banned because they drank a couple too many margaritas at Jimmy Buffet’s Margaritaville? I got a Red Lobster gift card. Take your top off in Margaritaville, and suddenly you’re not allowed back there. What is this . Can I tell you a story? You know how eventually, you’ll notice if somebody recognizes you and they’re about to come talk to you? Yes. Sure. Which I thought I had a good vibe on when that was about to happen, and I was out at a bar in Austin, Texas and- Hey. It’s a fun time, and you know, great people in Austin, and somebody, it was like a 35 year old dude, saw me from across the room. This isn’t going where I think you think. It might be going to this. And he was like, me and my partner saw you from across the bar. I wish! But no, he came over, and he was looking at me and I was like, all right, man. And I go, and I’m like hey, what’s up man? And he goes, put your shirt back on or I’m calling the effing cops. Why were you shirtless? What do you mean, why was I shirtless? I was out at a bar in Austin, Texas. Shout out to, I think it’s called Icenhauer or something? That is not a good excuse! Wait, wait, wait. Yeah. Wait, I thought it’s no shirt, no shoes, no service. Well yeah, he apparently came over and I literally was like, I know this must be a very special moment for you. I’m just a man, I’m just a normal man like everybody else. That’s humiliating! Josh, that’s really embarrassing. Oh my god! You’re like please, I’m just like you, I’m normal, I’m trying to have a beer. He’s like, cops are outside. Yeah, basically, basically. So that was my shining moment in Austin, Texas. Oh my god. What does this have to do with fried shrimp? Nicole, this has everything to do with deep fried shrimp, because I’ll tell you what. I fail to see how it doesn’t have to do with fried shrimp. Okay, officer. What, also I got kicked out of the bullriding place ’cause me and, well we took our shirts off again. There’s a common denominator. Me and my buddy Dave, who he’s like 6’4″ 230. We hopped on it, you know, we did a little double ride? Wow. Okay! Were you facing each other? No, we should’ve been. We would’ve held on longer if we were. Shame on you. What I’m saying is, I think chicken beats shrimp in this regard, right? Or do we use the Bubba Gump trump card of coconut shrimp? I don’t know, there’s something about, I mean, I love fried chicken, but I really love fried shrimp. Hm. Maybe that’s just a me thing. Maybe you guys can- Best fried shrimp you’ve ever had. ‘Cause I’m listening, I’m sold. I do love a good fried shrimp. I think you’re on the wrong side of history, but I’m gonna keep my mouth shut. Everywhere, I don’t know. There’s not one place. Every time I get fried shrimp, I like it. It doesn’t matter where it is. Can we talk, really quick, here’s the deciding factor. What’s up? Popeye’s. Popeye’s has fried chicken, and fried seafood, and both are equally delicious, but you may disagree. I will always get the chicken at Popeye’s over the shrimp. Hold up, hold up, their shrimp is so good. It is really good. It’s very good. It is very good. People are skeeved out by fast food shrimp. I am not one of those people, at all. And if you have ever thought that you’ve known me and thought that I wouldn’t get fast food shrimp, you’re deluding yourselves. I’m not a coward. It is so good. Last time I did, it was right when they opened at 11 a.m. and those puppies were fresh. Okay, good. Why was I eating a bunch of fried shrimp at 11 a.m. from a Popeye’s? I don’t know, man, just living my life. It wasn’t from the night before? Yeah, well? No, no, no, no. Thank God. Still going from the night before. Let’s go to Popeye’s! I love Popeye’s, dude. I think they do great work. Yeah, I think that’s some of the best fried chicken. Culinarily, what is happening when you deep fry food, Nicole? What makes it so special? Let’s break that down real quick. Brittany, if you have anything to add from a chef’s standpoint. Oh, it’s gonna be more of a general public audience question standpoint, because I don’t know how- You’re like the Greek chorus. Okay, great, yeah. I can provide that. Sure. Because I think you need to break down sort of the science of it to figure out what makes fried food so good. You mean like when I talked about the molecules and stuff? You want me to talk about that again? No, no, no- You might lose me if you start on that track again. We’re talking about steam, right? So chicken, the reason to me fried chicken is so good, especially bone-in fried chicken, it’s so juicy, and people are like ooh, this is greasy. It’s not from the grease penetrating into it. It’s from the chicken fat. It’s because you’re steaming it from the inside, and all that steam is cooking it at a really rapid rate, right? You can fry a chicken thigh in what, 13 minutes, Brittany, 14 minutes? Yeah, yeah. In my experience, about 13, yeah. About 13 minutes, right? You get that up to what, when you pull, like 165, 170? Yeah, close to it. Yeah, yeah, yeah. But no, I think fried chicken, I think, we talk about fried chicken too much on the show. It’s the world’s best food. So I have to. Sure. Up there, yeah it’s up there. But I think one of the reasons that would beat shrimp is because culinarily, it gets a bigger boost from deep frying it, because you get the steam to break down the fat, whereas a shrimp- Fine. They’re so small, you can cook ’em any which way. Fine. Also, fried shrimp doesn’t lend as well to sauce, unless you’re eating bang bang shrimp. I was just about to say, what are you talking about? Honey walnut, bang bang? Oh. Yeah, get into that. How dare you? Get into that. How dare you? I think that by and large, you’re gonna have a harder time trying to convince people that fried shrimp is the best fried food. I know, I know. That’s a lost cause. I think that’s fine. But if that’s your truth, live it. But I think I like fried cheese curds the most. Anybody else, no? Boo! That made my stomach turn a little bit. Oh my gosh, I love fried cheese curds. She has a problem with dairy. I too, I’m very lactose intolerant. Period. I’m very lactose intolerant. And that won’t stop you. No, never. Nothing ever stops me. I will eat a quart of ice cream, by myself. Period. She grinds the Lactaid pills into her gums, lookin’ like a fiend. I always take a Lactaid pill when I’m shooting, because I don’t have time. Yeah. For that stuff. But when I’m at home, legs up, ice cream. Get that squatty potty goin’. You put that squatty potty on the toilet. It’s such a ritual. Yeah I know, it really is. But what about- Funnel cakes! You like funnel cakes? Funnel cakes, you mentioned funnel cakes. Funnel cakes are great. Let’s talk about funnel cakes. Good. Funnel cakes do a very specific thing. They increase, okay so imagine you’re eating, ’cause funnel cakes, did you grow up with something called elephant ears? No. Okay, me neither, but people talk about ’em. Yeah, people talk about ’em. What the hell are they? I’ve never had ’em. Or they’re called beaver tails in Canada. Beaver tails, beaver tail. Okay, so elephant ears are the ones that are rounded like this, right? I don’t know. Why are you talking about it if you don’t know about it? Because to me, they’re the direct funnel cake competitor that are worse, and funnel cakes are better for a specific reason. Yeah y’all have laptops in front of you. Oh. We don’t use these. These are for show. No, I don’t like elephant ears. I don’t like ele, look up beaver tails, look up beaver tails. Yeah. Elephant ears and beaver tails are, as far as I know, just fried dough. Beaver tail is fried, what if it was an actual beaver tail? I think they’re criss-crossed, so they look- We had beaver meat in here once. Ew! We had a beaver meat dealer. This was before me. This was before you, yeah. I bet beaver meat is delicious. No, it’s not good. No? No, it tastes weird. Gamey? Well here’s the thing, this meat dealer, I’ll tell you what, let’s- The meat dealer! Not the meat dealer! Can we break the fourth wall? All right, any weird meat that we’ve ever eaten on GMM, right? And we believe, in our heart of hearts, that it was that meat. Of course! Is there any way to know? Absolutely not. You just gotta trust. You gotta trust, and we had a meat dealer that would just drop off a weird vacuum sealed brick that was frozen of flesh. And it was labeled. Yeah, it was labeled. We bought it through, these are trackable. We bought it on a card, it’s all accounted for. The website isn’t .org, though. We simply, yeah. Rhett and Link watching these episodes like. I mean, but again, what are we gonna do, DNA test the meat? No, we just- We don’t have the science for that. We bought beaver from our meat dealer, we trust it’s beaver, we cook the beaver, we give it to them. That’s all we can guarantee. Okay. But to tell you what, have I had my doubts sometimes? Yeah. You know? Also one time, shows up with five pounds of frozen iguana meat, iguana meat. And we’re like, we ordered two pounds. He’s like, you owe us 500 bucks, and I was like, BS, and he was like, well, I would need a hacksaw to cut it, and I was like, get to cuttin’, baby. So we ran it through the bandsaw at the art department. Handed him back three pounds of iguana meat, and said take that back. Thank God I came here when I did. When I write the biography of both of y’all’s lives, that’s the first chapter. It’s a good chapter. Shame. It’s a great chapter. There’s so much more to go. One time, he just showed up with a severed ostrich leg in a garbage bag. And then that was when Post Malone was here, and he started swinging it around at us. So what I’m saying is- God. What are we talking about? The things these walls have seen! Nothing and everything at the same time. I have a question to make a callback. What is a cheese curd? I don’t know what a cheese curd is, it’s just good cheese. Tell you what, it’s a cheese curd, right? You tell me what a cheese curd is. Yeah. Well you know, you were about to tell us what it is. Okay, ’cause you guys asked, I’ll tell you. It’s like when you have a vat of cheese, it’s the- It’s not the whey. It’s not, yeah, it’s like what rises to the top. Okay. Kinda, yeah, like pretty much. Isn’t that just cheese? Well yeah, but it’s like cheese is pressed, and salted, and aged, and all that. Cheese curds are, it’s basically halfway to mozzarella. Oh! Before you finish the process of mozzarella, like you’re making the cheese, you’re stretching it, you’re pulling it, it’s effectively mozz, for all intents and purposes. Mooz-a-rell. Mooz-a-rell! Mooz-a-rell! I’m sorry if, don’t cancel me, Italian-American community. Que cosa? Yes! That’s all I know. I love cheese curds, very much so, and I can’t believe there’s cheese curd slander going on this side of the table. It’s honestly rude. Do you like how rubbery it is, though? Yeah, I do. That’s the draw? Squeaky, it’s squeaky. I love the squeaky, I love the squeak, and you know? That’s whenever it gets soggy, it’s better. I like a soggy cheese curd. Okay. French fries. Yeah? Do we think potatoes get the highest lift from being fried? Absolutely! I think so. Listen. I would argue at the top of that list, a waffle fry? That’s the king fry. Nothing beats it. A waffle fry with that mm, Cajun seasoning on top, and then you dip it in- Preach, girl! She’s singing now. I’m telling you, dude. There’s nothing better, and God bless America. That’s me with curly fries. Yes! I love curly fries. Specifically Arby’s, or any? I like any, but Arby’s is- I think all the other places just get it from the Arby’s factory. That’s the real thing. Oh, really, okay. I think it’s the same factory, ’cause Jack in the Box, they taste identical to Arby’s, right? Jack in the Box is not a real place. I think Jack in the Box is like a portal to a vortex. It’s like Los Pollos Hermanos, like it’s just a- Literally, it’s like it’s always been there, but we don’t know what’s inside. No one’s ever made it out alive. What do you mean you can get a burger, chicken tacos, fries, like Asian food? Yeah, chicken teriyaki bowl. Chicken teriyaki bowl, it’s literally anything you could ever want, and it all tastes relatively the same. It’s the same meat, it’s beaver meat, french fried. Well it all has the same smell. ‘Cause all the smells, the chicken fajita pita smell is infiltrating the teriyaki bowl is infiltrating the tacos is infiltrating the croissants. And when they hand you that brown paper bag, and the grease is just dripping through the bottom. Love me some Jack in the Box. Jack in the Box, they leaned in the most, though, to the stoner aesthetic. Yeah. You know what I mean? It’s like, Jack in the Box, we know you’re high. Literally, they partnered with Snoop Dogg to create his own Munchie Meal. I love that about Jack in the Box. Good integration. Fries, though, fries. Do potatoes have the highest win above replacement than any other cookery method? ‘Cause here’s the thing, I love a boiled potato. I’m like an Irish peasant from 1831. Literally, I like sometimes to salt it, too. A knob of butter. Oh I’m Colin Farrell in “The Banshees of Ironshin,” as Nicole calls it, and I love me a good salted tatty. Leave me alone. 33 potatoes, with a little bit of salt. And the more, tater tots? There’s a bunch of different fried potatoes. Yup! Potatoes are probably the best food to deep fry, right? Breakfast potatoes. Breakfast potatoes. Are they the best? You think they’re the best, 100%? Wins above replacement. Let’s start rocketing through, Nicole. Start listing off the most popular foods in the world. Okay, no, I’m gonna go down the list of the most well known deep fried foods. How about that? Yeah, yeah. Okay, we did french fries, we did fried chicken. Doughnuts? Hey now- Mistake! A culinary mistake. What, doughnuts? I don’t like doughnuts that much either. I like cake doughnuts more than deep fried doughnuts. You don’t know the lore of doughnuts? No, well like they were on a ship, right? No! Was it like someone accidentally dropped it into the fryer? Yes! The lore of doughnuts is it was like a bagel shop, and they accidentally dropped it into a deep fryer, and thus, the doughnut was born. I thought it was invented on Dutch ships and they were called oil kook. Wrong! Wow, okay. You know more about food than me, you are the better chef, I agree with this. Meh, doughnuts don’t really do it for me. Do you like doughnuts? I love a doughnut! She loves a doughnut. Churros are better than doughnuts. Then okay, like a Disneyland churro versus a Krispy Kreme glazed classic doughnut? Yeah. That’s crazy. For me, for me. But the thing is, I like the texture. I like it’s a little bit crunchy. Yeah. It’s just a little bit soft, just a little bit soft, and I really enjoy that. I love a good old fashioned American yeast doughnut glazed Krispy Kreme with so many chemicals in it, they just melt inside your mouth? You taste it and you say, why is my mouth kinda curdling like that? Why is it kinda burning? It’s good. You know that’s all the chemicals they keep putting in there. All right next, beignets, beignets. They’re kinda like doughnuts. I’m not a beignet girl. Yeah, me either. The powdered sugar makes me wanna choke and die. Glazed doughnut over beignet. Okay, fair. Corndog. I think worse than a hot dog. I would much rather have a hot dog than a corndog. Me too. Wrong, wrong. Okay, that’s fine, you just, whatever. Disneyland corndogs are good, though. I do love the Disney. Disneyland makes a good- Hush puppies! I like hush puppies. I like a hush puppy, I love a hush puppy. It’s just deep fried stuffing, right? It’s just deep fried- Yeah, yeah, yeah. It’s just cornbread and stuffing. Deep fried something. It’s literally, that is the most deep fried. It is deep fried deep fry. It’s good. That’s like all it is. There’s no substance to it. It’s like they took the deep fry coating, and they just made it a whole ball. They made it into a ball, then they deep fried it. And it’s great. I love that. I imagine when I’m in front of a plate of hush puppies, it’s like if you were to take a little vacuum hose to a bunch of meatballs. That’s what I look like inhaling a bunch of- Just hoovering it. Just Hungry, Hungry Hippos game, just like. Yes, just . Fried fish, meh. Fried green tomatoes? Delicious. I do like, have you ever- Similar to pickles. Have you ever had a fried green tomato eggs benedict? No. One of my favorite things ever. Yum. Yeah. I want a fried green tomato BLT, man. I want a fried green tomato po’ boy. Tostones? Ooh, tostones! Tostones are delicious. Deep fried plantain, but that kinda goes along the same lines as a deep fried potato. Deep fried root starches. Yeah, but I think- Plantain’s not a root. Oh, whatever. Right? Doesn’t it grow on a tree? I’m dumb. Yeah, I think so. I’m dumb, but a deep fried starch. A deep fried starchiferous, starchiferous- Like a pork rind? Yeah, we got chicharrones. Yeah, yeah, chicharron, or pork rinds, great. Chimichangas. Carb free chips. This guy had a chimichanga pop-up once. I had a chimichanga pop-up for like- Does that just mean you vomited it up? What do you mean, pop-up? No, it was like a pop-up restaurant. I didn’t know that. It was called Stoney Baloney Artisanal Chimichangas. Of course it was. And my mascot, I actually got a really cool artist to draw it. It was like a log of baloney kind of folded over, smoking a blunt. Love that. Blood red eyes. It wasn’t very appetizing to people, though, I guess, and I was serving it on 110 degree days in the middle of summer, and nobody wanted just a deep fried burrito. Shocking. Yeah. I would’ve grabbed one. Thank you. Fried calamari. Calamar. It has to be done right. It has to be the little pieces, and you gotta pbbth lemon juice all over it, and then you gotta mm, mm, and the red sauce on it. I like the tentacles, I like the tentacles though. I like the way you talk about food. It has to- It’s very expressive. There’s a very- It’s visceral. There’s a very aural element. Aural, A-U-R-A-L, element to eating that is very important. What does that mean? Sound. Oh. I did not know. I thought people were asking for something much different when they asked me for that. No, no. Same. People were asking you to . Let’s go through a few more. Mozzarella sticks? There’s a whole list of appetizers that we could, like we could keep talking about pop, we could talk about jalapeno poppers, but. I like jalapeno poppers. I love jalapeno poppers. I love jalapeno poppers. Fried Twinkie, we didn’t even talk about the fried Twinkie. Lot of state fair food. Twinkies are kinda perfect as they are. Deep frying it doesn’t necessarily increase, whereas I think Oreo at least is changing the physical state of the Oreo. Interesting, okay fair. It’s doing something different. Deep fried cake is a little off. Yeah, yeah, yeah. Yeah. But you love deep fried cake doughnuts. No, I like cake doughnuts. Charlatan, they’re deep fried. No they’re not! Cake doughnuts are deep fried! Josh, I told you. Oh my god! We went through this, Brittany, I swear to god. Josh, I’m so tired of you doing this. It’s literally baked in an oven. And then deep fried! We’ve looked this up. Meggie, Meggie, Meggie, Meggie, I’m walking over to Meggie. Josh, you give me hives. Josh, come back. I think we- Weren’t you both right? No, we weren’t both right. Yes, we were both right. Take the microphone to Meggie. No, we weren’t both right, ’cause I said they were baked and then fried. Nicole said they were baked, so- Josh, the camera’s stationary. It doesn’t move when you move! It doesn’t move when you move, sit down! We’re on a new set, and I don’t know where I can move. In your chair! Sit in your chair, please. I’m sweating, I need to go to the bathroom and breathe. When anyone says, “Why do you always do this?” Like this has happened so many times before. Okay, what did we learn today, everybody? What did we learn? We learned that, what the did you say? 165 degrees, 13 minutes? I don’t know. In order to cook a chicken thigh. Cook a chicken thigh. How much is on that? I think like, $50. I think you should just give it to Brittany. That can be, Brittany, here, happy Christmas. As an apology for being here. All right guys, we’re gonna have him sign it, and I’m gonna auction it off. Broski Nation, we just hit the Lotto for Mythical Chef Josh fans. $35 for a $50 Red Lobster gift card. It’s probably empty. It probably has like, three dollars on it. 3 1/2 dollars. You think I’m driving out to what, Woodland Hills to go to Red Lobster? No, who has time to go to Woodland Hills these days? Not me, not me. I actually live kinda close to it, hm? Maybe you should go. So what have we learned today? Shrimp! Yeah. Chicken. Chicken. Fried chicken. Fried chicken and a waffle fry. Potatoes? It’s between shrimp, chicken, and potatoes. If we declare a winner, I feel potato. Potatoes. Potato. Potato. Potatoes were the. Okay, real quick, I know it says warp on the screen. But, let me get on a soapbox real quick. Potatoes, right? Potatoes were literally, there were no potatoes in Europe. There it is, warp. Potatoes were original. There were no potatoes in Europe. There were no potatoes in Europe until the Columbian exchange, right? 1500s. Yeah. And then people were literally like, wow, there’s a new food that can help feed the poverty stricken masses. That can help feed Matt Damon in the movie “The Martian.” That’s what I’m saying, you know? And so, Matt Damon is basically all the peasants of Northern Europe, and now we love potatoes, you know? But back then, they were a food of strife, you know what I mean? Yeah. And so we need to elevate them out of that, whereas shrimp, right? Always been a culinary delight, little fancy sea bugs. You know, chicken, people for thousands of years have loved eating chicken, but the potatoes, no, no, no. Potatoes are a new thing, not really. I don’t know what the hell I’m saying anymore. You guys hear about this new thing called potatoes? Like, what are you talking about? I’m saying, you need to elevate. Elevate potatoes. You gotta rouse them from their slumber into being something that is an incredible human creation, such as the waffle fry dusted in Tony Chachere’s Cajun seasoning. Ooh! God bless. Is that how you say it? Tony. Tony Chachere. Chachere. Chachere. Chachere. That’s crazy. I wanted to get a whole mural of Tony Chachere up here. We should. You should get him on the show. He’s dead. Brittany, he’s dead. He died? What’s up? All right, Nicole, check this out. We’re in the heart of summer, right? Oh, right. Right, so it’s normal to have deviated away from some of your more established routines, right? Like your regular fitness, cooking at home instead of eating at restaurants, and all that other stuff. But what if I told you there’s a delicious, convenient fix to help keep your routine during the summer, and straight on through the fall? Nicole, I’d tell you you’re crazy, but you are correct. Finding easy ways to stick to a good, nutritious routine in day to day life can be difficult, especially during the fun of the summer, and the subsequent packed schedules of fall. I know we got a packed schedule, but it doesn’t have to be. That’s where Chicken of the Sea comes in. Chicken of the Sea is an easy way to get more seafood into your diet fast. You can add it in as a snack, as a quick addition to no cook meals, like salads and sandwiches, and as a creative centerpiece for some fun home cookin’. Yeah, it’s the better for you option in so many dishes. They can be seamlessly swapped into recipes to enhance your diet, and keep your meals tasting delicious. Speaking of that, Chicken of the Sea sent us a bunch of samplers. They included tuna, salmon, sardines, oysters, clams, and mackerel. Speaking of mackerel, it makes a perfect poolside snack. One of my favorite things to do is I take a cucumber, and I slice it. Not too thin, not too thick, just right in the middle, kinda like Goldilocks. And I take a little bit of mackerel, and I kinda make a little mound of mackerel, and then I take a Kalamata olive. Specifically Kalamata, always has to be Kalamata. Yeah, nice and salty. Yeah, and then I take some olive oil, and some red wine vinegar, shower it all over, a nice, hefty sprinkle of oregano, stick it through a frilly toothpick, and that’s it. I call it a day, it’s perfect. You’re doing this at the pool? Yeah, pool party! Man, it’s like you’re at a pool in Mykonos. You got the house beats thumping, you’re eating cold mackerel and cucumber. It’s healthy, it’s delicious, and you’re not gonna, ’cause here’s the thing. I don’t love the going to the pool feeling super bloaty. Nobody does, yeah. You know what I mean? No, get some nice lean protein, and you know what I do? What do you do, Mr. Mykonos? I do something a little crazy. One, I’ve never been to Mykonos. Me either! But I would like to go one day. Let’s go, let’s go. But here’s what I imagine they’re eating there, and that’s what I’m doing at home. Hummus. Yes. Hummus, man, I love me some hummus. I’ll make my own fresh homemade hummus, but also you can just get some from the store, but put it into a bowl so it looks like you made it yourself. Always, always. Smart, smart, smart. You dig out a little trough in the middle, and you take sardines, right? You chop ’em up, you can add anything you want, right? You can add lemon juice, herbs, spices, put a little bit of fresh cumin in there, especially if you toast the seeds yourself, you know? Or you can grill the lemon, get it on there. Some chilies, make it a little spicy, and then I put those sardines right in the middle of that little hummus trough? Mm! And then I just take some pita bread, or pita chips, and you just swipe it through the sardines, get the hummus, a little seaside snack. It’s fresh, it’s crispy, it’s light, it’s delicious, it’s packed with proteins and omega threes, Nicole. It is a delight. Yum, that sounded delicious, but now let’s get back to what we were talking about. Chicken of the Sea can be the centerpiece of great summer meals, and feel free to mix it up. They’re perfect additions to pack children for camp, or back to school, quick fixes for a workout meal, or sides for a picnic. That’s right, Chicken of the Sea makes it easy to incorporate delicious seafood into your snacks and meals, and there are a wide variety of options to incorporate into your busy lifestyle. Yeah, and we can’t overlook the nutrition wellness benefits of Chicken of the Sea’s wild caught products. They contain omega threes, and lean protein which are key to any healthy diet. Yeah, and that’s what makes seafood a great post-workout food. It’s got protein for your muscles, sodium and calcium to replenish what’s lost in sweat, and it’s also often got electrolyte minerals like potassium. Many of Chicken of the Sea’s products are a natural source of omega threes, several nutrients that Americans often need more of, like vitamin D, and an excellent source of lean protein that can be swapped into many meals. So visit chickenofthesea.com to check out all their products, and for recipe inspiration. Hey Nicole, how long do you think it’d take to prepare a nice truffle butter filet mignon over a potato leek mash, or a spicy tostada bake with cauliflower rice? Honestly, too much time considering all I wanna do right now when I’m not working is hang out outside, and enjoy the summer sun. Ugh, I feel that. Well Nicole, you are in luck because you can choose from over 34 restaurant quality meals like these on Factor, and given the fact that I’ve wolfed down several this past week, I can tell ya for a fact that they only take two minutes to heat up. Two minutes for nutritious, flavorful meals. That’s why Factor is America’s number one ready to eat meal kit. I love the fact that they offer options for everyone’s preferences, too. From keto, to calorie smart, to vegan, to protein plus. Ah, you had me at protein. Two minutes, no prep, no mess. These guys are speaking my language, Nicole. And if you’re too busy running around during the day to think about lunch, keep your energy up with Factor’s lunch to go. They’re effortless wholesome meals like green bowls, and salad toppers that are ready to eat anytime, no microwave required. Head to factormeals.com/hotdog50 and use code HOTDOG50 to get 50% off. That’s code HOTDOG50 at factormeals.com/hotdog50 to get 50% off. “A Hot Dog is a Sandwich” is back on the Mythical Kitchen channel. We even brought it back to recording inside the Mythical Kitchen. The audio will still be releasing on Wednesdays as usual, but the video will now be dropping on the Mythical Kitchen channel on Sundays. So make sure you subscribe so you don’t miss an episode. All right, Nicole and Brittany. We’ve heard what you and I have to say, now it’s time to find out what other wacky ideas are rattling out there in the universe. It’s a-time for, it’s a-time. It’s time for a segment we call- Opinions Are Like Casseroles! Hi, this is Morgan. My hot take is a grandmother cookie. My grandmother used to have these in her freezer when we’d come over, as a snack. It is a honey graham cracker, split in two, covered with chocolate buttercream frosting. Ooh yeah, baby. And then smooth peanut butter. Talk dirty to me. Uh-huh. And Jet-Puffed topped with the top of the graham cracker. Put it in the freezer for 30 minutes. Why does he sound like he’s narrating a true crime podcast? That was so suspenseful. Yeah, you should narrate a true crime podcast. Speaking of which, I thought when he said grandmother cookies, he murdered an old woman and ground her into a cookie. I thought that’s what he was talking about. Maybe you should see somebody. I just, I know. I need to- Don’t get me started. Just let me know. Don’t get me started. Maybe that’s really concerning that’s where your mind went. Can I go to your therapist? My therapist is, she’s overloaded, trust me. Aw man, all right. Dealing with ol’ reliable up here. Grandma cookies. A graham cracker split in half, chocolate buttercream, peanut butter, marshmallow fluff, freezer, sandwiched. Sounds yum. Sounds like the opposite of a s’more, and I think that’s interesting. I don’t know if I would reach for it, necessarily. But it sounds good. I mean, if I grew up with that, I’d probably love it, you know? You know what that sounds like? Y’all ever do, have you ever been on a road trip through the South? No. You never stopped at a mega gas station in the South? I have, I’ve been to a Buc-ee’s. Buc-ee’s. At a place like Buc-ee’s, even not at Buc-ee’s, just at normal kind of convenience stores, they’ll sell little homemade goodies like that, just kind of Saran wrapped and whatever. That is like a gas station snack, for me. I’ve never been to Buc-ee’s, but I’ve always wanted. It’s like Disneyland, I really want to. Oh, it’s fantastic. Who’s making them? Somebody. Someone’s grandma. Yeah, someone’s grandma. These are the traditions we’re losing. I’m saying. You know what I mean? If people did not pick up their grandmother’s recipes. People say Americans don’t know how to cook, that we have no culinary tradition. These are them. And they’re beautiful, right? You know what I would argue is uniquely American is the Midwest. It’s true. When they’re like, Jell-O salad. Correct. Yeah. That is so American, ’cause who in their right mind would do that, and pass it down for generations? With a little bit of mayonnaise in there? But those are the traditions we- Mayonnaise and like- My nana? She blends ham with mayonnaise. Who does that? Spread it on a cracker. My nana, and I’m gonna teach my- Is this your nana in Florida, your aunt that you call Nana? Yeah, she lives in Florida now, yeah, yeah. She lives in, what’s the one called, Jacksonville? Uh-huh. Yeah, yeah, yeah. Okay. She blends ham- It’s called deviled ham. You can devil anything. Brittany, if you got a blender and enough mayonnaise and enough lack of shame, you can turn anything deviled. You know, you want deviled cherry? Blend a cherry with mayonnaise, you’re good. Okay. Good to know. Next opinion, please. Hello Josh and Nicole. I have a controversial take for y’all that me and my wife tend to argue about a lot. Mm-hmm. Because she is a actually very well trained cook, and I’m just a guy who is willing to eat three day old pizza. Smart. My controversial take is cheddar jack Cheez-Its are the best topping for a mac and cheese. Okay. Okay. And I will die with that one. Hey now. Put it on my tomb. Put it on my headstone, please. Okay. Yeah. Tell me what you think about that. I wanna know what else he and his wife argue about. Yeah, that seems very- You know? There’s a clear side to that. Yeah. And the answer’s yes. Yes. But you ever hear a couple argue, and you only get one side of it? Right. Sure. Like, I know that’s not what actually happened. That wasn’t the fight. Sure. You know? I would do this. Are you listening to her? Are you making her feel heard? Right. Mm. Yeah. All right, next voicemail. Yeah. Hey Josh and Nicole, I’m Madeline, and this weekend I discovered the weirdest combination. I was driving, I was eating snacks, as one does. Hot take, peanut M&Ms and carrots. Okay. I know it sounds- Why? Has a weird toffee vibe. There’s creamy, there’s crunchy, they were salty, they were sweet. It actually worked really, really well. Don’t hate on it, give it a shot. Peanut M&Ms and carrots. Have a good day, guys. I know what this is. What is this? This is a six year old inside, just screaming to get out. This is just like a childhood thing that she recently, she was like, if I was six years old, I would love this, and now she’s trying to make all of us love it and be her at six years old. She’s trying to heal her inner child. Yeah, I think that’s what I’m getting from this. I think she’s a sick freak. Brittany, how do you heal your inner child? Oh my god. I go to Disneyland once a week. Well, yeah, do you actually go once a week? When he does that voice, you gotta get out. What do I do? Yeah, how do you heal your inner child? That’s great. That’s how Josh’s NPR voice is, ugh. Carrots and chocolate can work. Carrots are earthy and sweet. I love carrots, I love sweet carrots. I love carrot desserts. Gajar ka halwa? Lovely Indian dessert, it’s like a carrot pudding? Okay. It’s delicious. Oh, it’s so good. I love a carrot cake. Carrot cake. I like carrot cake. Carrots and zu, carrots should be made into more desserts. I love carrots, and I love peanut M&Ms, so. Have y’all seen this girl on TikTok who dips everything in cottage cheese and mustard? No. No? I’m not on that side of TikTok, I’m sorry. She will make an entire tray of like, honestly it’s a very hearty, healthy, it’s like broccoli, carrots, potato, yam, sometimes chicken, and celery sticks, and she’ll make it in a big thing and in the middle is a, you know like on a fruit tray it’s like cream cheese? Uh-huh. Sure. It’s that, but it’s cottage cheese with just like a pbbth of mustard in the middle. She mixes it up, and dips everything in it, and she’s like y’all, I’m telling you, it’s delicious. I feel like that sort of logic is the carrot and M&M thing. It’s very, very possible. Have you done it? No, I’m scared. ‘Cause what if I like it? What do you have to lose? Maybe ’cause again, I don’t know what cottage cheese is. Cottage cheese is good. It’s having a revival, it’s having its moment. It is, it is. Who am I to say you shouldn’t enjoy it, you know? People are blending it, putting it in their overnight oats. Yeah, they love it. That’s fun. People are doing it with their pastas. I mean, I’m for the cottage cheese renaissance. Yeah. I’m here for it. High end protein, it’s been big in the gym community for a long time, but nobody liked it. Nobody liked that, but I wanna make Go-Gurts. I wanna make Go-Gurts. Cottage cheese Go-Gurts. But you have to blend it. Yeah, yeah, yeah. Yeah, yeah, yeah. No. Yeah. In the plastic? No, Josh. People blend it now. No, but I wanna suck the curds. There’s curds in cottage cheese? Ah, it is like the lumpiest, it’s like wet and lumpy. That’s what the, okay. But not in a fun way like ricotta, where the lumps are small? These are big, big lumps. I’ve had cottage cheese before. Yeah, lovely lady cottage cheese lumps. Lumps. Lumps. Meggie, next voicemail. Hi, Good Mythical Josh and Good Mythical Nicole. That’s my Christian name. My government name, please. That was my father’s name. My hot take is that I love fish sauce on everything. Yes! The what? Fish sauce. And it’s delicious. Okay, goodbye. Brittany, how do you feel about Vietnamese fish sauce? You a Three Crabs woman, or you like Red Boat? Is fish sauce hoisin sauce? No, but what it is is you take a bunch of anchovies, and you basically salt them, and then let them sit outside in the sun to bleed their moisture, and then you develop umami because the salt breaks down the proteins, and then you strain it, and it’s been used as like, so Worcestershire sauce is very close to fish sauce. I like Worcestershire sauce. You’re coming around? She’s coming around. Similar. But does it taste like you’re sucking on a mackerel head? Yeah, but again, with the tone of voice. It tastes like you’re sucking on a mackerel! You just gotta get excited about it. It’s good, no it’s good. It adds a lot of umami and a lot of salt in dishes. Okay, I like that. I actually like to put it in my risotto sometimes, ’cause it works with parm, like I put parmesan cheese when I finish it, and I put like, three shakes of fish sauce, and it adds this really interesting, delicious, well developed umami that you just can’t get, and people taste it like, what is that, what is that? But I never tell. I put it in salad dressings a lot. I saw you do that today, actually. You see me just put raw fish sauce on my salad? I did. I got a really bland salad from the CPK. We love CPK, but their new bahn mi power bowl, a little bit underseasoned. And so I just dropped some fish sauce in there. Fish sauce, a little bit of lime. Interesting, okay. We’ll gift you a bottle. We’ll send you home with a Red Lobster gift card, and a bottle of fish sauce. Wow! Come on! You know what, I never leave here unpunished. Wait, is fish sauce in miso soup? Is that what it is? No, that’s miso. And also, a lot of times they use a broth that is anchovy flavored. So you might be getting like, it’s not the same as fermented anchovy. Okay, tea. But you’re tasting the ferment. That’s what makes miso soup so good is the soybeans are just fermenting. It’s a soybean ferment, yeah, yeah. Okay got it, got it, got it. Fermentation creates umami flavor. Yummy. Which is umami. Yummy, I love fermented foods. Yum, yum, yum, yum, yum. Hot dog hotline. Yes, sir. Okay, so my unpopular opinion is that if you like melting cheeses, like fondue cheeses, and sodium citrate, you can’t hate on St. Louis style pizza, because that’s what Provel cheese is. It’s just a melting cheese. You put a super thin, like a crazy thin crust. You put a wonderful molten cheese on top, and you throw your toppings on it. How people dislike that, I will never understand. I will die on this hill. I think it’s the best type of pizza in America. So, yeah, unpopular opinion, thank you. Well, how does he really feel? I will never bend the knee to St. Louis. Take it away, I’m gonna take my headphones off. You take this. People have said, so we’ve come out explicitly against St. Louis style pizza because to me, it’s not pizza. St. Louis style pizza, it’s on an unleavened bread. It’s on a cracker, right? There’s no leavening agent. It’s like what, are you making it for Pesach? You know, you got the matzah pizza going? Provel cheese, I have no problem with Provel cheese in a vacuum, but all food is context dependent, especially cheese. Melting cheeses, right? Those go great with say, a leavened bread, you know what I mean? You got a sandwich that has a nice fluffy bread exterior, the nice melted cheese kind of blends in with that, but when you’re just putting it on a hard ass cracker pizza, you know? I think that’s disrespecting all of pizzahood. No, pizza you want a nice red sauce, you want a slightly burnt crust, little bit of crisp to it, yielding to that chew. The tomatoes comin’ in. St. Louis style pizza, it’s a cracker with melted American cheese on it, which again, I don’t dislike, but it’s not pizza. Is that, do you have anything else to say about it? Yeah, please don’t give us more one star ratings from St. Louis. We really can’t afford it, ’cause that really happens a lot. We really can’t take it anymore. Also to the cities of Spokane, Washington, Rochester, New York, and Bangor, Maine, I apologize. Jesus Christ. I know, we’ve- He’s offended a lot of people. We got a lotta ops out there. We try and target cities that are less than 100,000 people though, if we can. They can’t all rise up at once. Yeah, exactly, yeah, yeah. Broski Nation. Broski Nation. Yeah, Broski Nation will rise. Spoken like a true- Yeah, Winnetka, California, you suck! Yeah. Hey, stop it. You gotta be nice to everybody, Josh. I’m sorry. I don’t know, what’s the type of cheese he said? Provel. Provel. Is that like a, when he was speaking I was imagining like Max from “The Goofy Movie” when he eats that cheese, and it’s just dripping off of it? Yeah, kinda. Is that kind of? But it’s on a- It’s almost like American-ish, American cheese type of provolone? It’s not as goopy as you think. Okay. It is good, I love Provel cheese. Provel is good, I like Provel as well, yeah, yeah. Yadda yadda. On that note, thank you for listening to “A Hot Dog is a Sandwich.” I’m gonna take my dang headphones off. Have I been yelling this whole time? Pretty much. Man, anyways, thank you for listening to “A Hot Dog is a Sandwich.” Brittany, thank you so much for stopping by. Lending your culinary expertise to the cause, welcoming us back into the Mythical Kitchen. You know what? Couldn’t do this without you. And I know that, and that’s why I chose to come back. Thank you. All right, dude. Thank you guys so much for having me. This was a blast. We really solved the issues of the world here today. Is there anything you wanna plug? I would love to plug my podcast, called “The Broski Report.” If any of you are recent Broski Nation convertees, we have very basic human rights over in Broski Nation, but come on over, ’cause we’d love to have ya. Yeah, universal suffrage is about five years away in Broski Nation. Yeah, we’re almost there. We’re hoping for it. Almost there. Guys, we got new audio episodes out on Wednesday, new videos out on Sunday, back on the original Mythical Kitchen channel. Woo-hoo! It’s a big, big exciting time for us, everybody. That’s right, and if you want to be featured on Opinions Are Like Casseroles, you can hit us up at 833-DOG-POD1. The number again is 833-DOG-POD1. We’ll see you all next time. Are you guys still doing firing squads to kill dissidents, or are you more of a trebuchet them out of the Broski limits? Trebuchet is good. It is good. To catapult someone out of the castle walls is crazy. It’s very visual. Yeah, firing squad is a bit outdated. Messy. Yeah, we prefer like lethal injection, whatever works. You got a clean, yeah- Get a clean, nice kill.