When you eat pizza, you gotta do the New York fold. Actually, I prefer the Spokane, Washington, undertuck method. This is “A Hotdog 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 Hotdog Is a Sandwich,” the show where we break down the world’s biggest food debates. I’m your host, Josh Scherer. And I’m your host, Chuck E. Cheese. And also known as Pasquale’s Pizza on all the predatory ghost-kitchen apps. Or Charles Entertainment Cheese. Charles Entertainment Cheese is his legal Christian name. But then when he went rock and roll, he was like, you know, inspired by Chuck Berry, Chuck E. Cheese, and so that’s a really great pivot. ♪ What’s your real name and not your stripper name ♪ Is that a song by Drake? It sounds like a song by Drake. That’s a Lil’ Wayne reference. Okay, no, we love Wheezy. Don’t know if I love Drake. Anyways, today we are talking about what is the correct way to eat pizza, Nicole. And this came up very naturally for me in my own life because I’ve been eating pizza roughly the same way for a long time. And I didn’t know how weird it was until I believe you shamed me for it. Me? Do you even remember this? No. Did this even register on your radar? Never. Literally, it hurt me so badly- I judged- that we’re doing, we’re bringing you- I did this? to the red table- Oh, my God. to discuss this, Nicole. Oh, my God. Because there are many different ways to eat a pizza. Yes. And this has actually come up in history, and culture, in media, in politics even how people eat pizza. So today we are going to discuss every single method under the sun eat pizza- That’s huge. and what could be considered the right way or the wrong way, or does it freaking matter? What did I do to you? Do you wanna see how I eat a pizza? Should we just start this off? Because it’s not a commonly known method, and I don’t have a name for it. I kinda want to call it the bat wing, even though it’s the opposite of a bat wing. But I kinda like it. It’s like calling a tall guy Shorty. Oh, sure. This is Prince. It’s not. It’s Prime pizza. This is Prime pizza. Yeah. This is probably my favorite, like, New York-style pizza. I’ve never had it. You never had Prime? No, that’s why I got it today ’cause I’ve never had it. We got a plain cheese pizza, nice New York style, a little bit crispy on the bottom. And the style of pizza is going to affect the method that you use. Okay. So I’m holding up a large slice of cheese pizza here, Nicole. You see, it’s a little bit floppy. Yes. Which is why the New York-fold people, they’ll always fold it in half. But what I do is I take the crust, and I take ranch dressing, boom, mixed with a little bit of hot sauce. And I dip the crust in the ranch, and then I bite off one corner of the crust. Okay. And then, Nicole, I bite off the other corner of the crust. I can’t believe I shamed you for this. Well, entertain them while I chew. Oh. ♪ Hello, my darling, hello, my honey ♪ ♪ Hello, my rag time gal ♪ I’m a frog. So now I’m left with this sort of bat-wing situation. I’ve bitten off the two corners of the crust. Okay, wait. And then this way- Okay. I can do a little pinch and undertuck method. So I’m gonna pinch the crust here ’cause then you get less crust floating on the outside. And then you use the pinky to support. I don’t fold. I don’t believe in folding. Okay. I know many people do. Okay. But now I’m left with a perfectly erect, aquiline piece of pizza that can go straight into my mouth. Okay, but the only reason it’s erect is because of the pinky support. The pinky support keeps it erect. A well-placed pinky, Nicole, can keep pizza erections- Yeah, sure. for up to an hour. If it’s anything over four hours, you gotta go to the hospital. That’s called priapism. Yeah, you gotta call. You gotta call the number on the bottle. Josh, did you know that I used to eat pizza crust first as well? When you say crust first, do you mean you would fully eat the entire crust- Yes. and then get into the meat of the pizza? Yes. Why? What’s your psychology? Well, I think it’s because, when I was a kid, I wanted to be different if you want the truth. No, I love that. That’s true. And I don’t know. I think my psychology is I want to save the best bite of food last. And everybody knows that the tip of the pizza is the best bite of food. No, wait, the tip of the pizza is the best bite for you? In my mind, yes. It doesn’t fill your palate enough. It doesn’t fill your mouth. I wanna feel filled. No, don’t be crazy. So you gotta think about, well, the way that the pizza’s constructed, how it has a tip at the end, it is inviting you to eat it from tip first. But I was such a, like, “I wanna be edgy and cool,” I used to eat the crust first, and then people would look at me weird and be like, yeah, “I’m eating the crust first. You wanna talk about it?” Yeah, you’d get attention no matter what. Yeah, yeah, yeah. You couldn’t differentiate between positive and negative attention. Yeah, yeah, yeah, yeah, when I was- But today you can? I’m just gonna take a sip. So yeah, I used to see my pizza crust first, but I would demolish the crust, and then I would eat it backwards until the tip. But then, of course, the tip was too cold. Yeah. So it was no longer the best bite of the pizza slice. So I abandoned it after a while. That’s like a Greek tragedy. That’s like a Sisyphean task. My whole life is one big Greek tragedy after another. I don’t think the tip of the pizza is the best for me. I’m trying to think of the best bite of pizza. The filet. I think it’s number four. Oh. Number four because if you’re eating it without my stupid bat-wing method that I just, for some reason- I don’t think it’s stupid. came so naturally to me. I don’t think it’s stupid. I think this is just you maximizing your pizza-eating potential. Yeah, also my brain don’t work right sometimes. And it just made sense to do this, to me. But no, I think, once you take the first bite of the tip, and then you go side side, that’s two, three. Yeah. Then, you’re left, then I guess- But you don’t fold. But now you’re folding. Well, bite number four, I fold, and that’s the best bite of the pizza, I think. But then I unfold by the time I get to, like, seven, eight. Okay. That’s weird. Why do I do that? But if I’m saying- I don’t know why you do that. that I’m that the folded is the best bite, huh. Maybe you should be folding it from the beginning. But I don’t like that. I don’t like folding it- Why not? from the beginning because I think once you fold pizza, you almost turn it into a sandwich in the sense of you’re getting bread on both sides. Mm-hmm, mm-hmm. But then there’s a very exciting gush from the cheese That’s true. and the sauce- That’s true. and the toppings. But it’s still a pizza. It doesn’t matter if you fold it after it’s been cooked. But I think it changes not the ontology of what the pizza is. I see what you’re saying. It changes how it interacts with your mouth. Yeah, it’s like whenever ice cream samplers, like, they tell you to eat it ice cream first instead of the metal spoon first so you can taste the ice cream first. Yeah, you flip it upside down. So I understand why you’re saying that. But I mean, when you fold a pizza, and you put it in your mouth, you’re getting crust on the bottom, and then the tip, when it gushes out, is going at the roof of your mouth. But it’s a fun surprise on the tip when it gushes out. I personally really like it. But another thing, aside from the tip being the best part, I loved, like, Pizza Hut and Dominoes. For some reason, the trough of sauce was also my favorite part. Wait, what do you mean the trough of sauce? So where the cheese and the crust meet- Yes. but there’s a little bit of a space where the pizza artists did not fill it out, like right next to the crust. You see right here how there’s almost, like, an indentation of redness? There’s about a centimeter in each pizza that is only burnt tomato paste cooked into bread. That’s also the older I’ve gotten, the more I realize that that might be my favorite part of pizza. But when I was a kid, I used to, I used to take my index finger and peel that part off with all the, like, white, like, breadiness, like the wet breadiness and just how eat that, too. That’s so funny. Yeah. Okay, so there is, like, an Italian- Can I eat a slice of pizza? What? Yeah, yeah. I’m hungry. Eat a slice of pizza. I’m gonna eat a slice of pizza, too. There’s an Italian dish that’s just sort of, like, focaccia with tomato baked into it until it becomes, like, fully ingrained in there. I think you just want that, Nicole. I don’t think you want pizza. Maybe I don’t. But I also agree with that. Okay, let’s get into how people actually eat pizza and what the consensus are. We found a poll. 2,000 people were surveyed. This was done by Donatos Pizza via OnePoll. Legit. Right? Super legit methodology. Listen. How do they do it? This isn’t a population. This isn’t statistically significant, but this is helpful to know how much people hate us. 28% eat it what we could call normally. You grab the pizza, you eat it tip to crust, you don’t fold it. 18%, Nicole, eat it crust first. Okay. There’s the second most statistically significant. So we’re not that, like, wrong. You’re not unique at all. No. And then 17% are folders. They fold it in half. 14% sandwich two pieces on top of each other. Oh, oh, come on, the John Travolta method? Yeah, wait, what’s that from? What’s the one? “Saturday Night Fever” where he puts two pizzas on top of one and then eats it like that. I’ve never seen it, but I know- Oh, my God, you’ve never- I know that’s reference. I’ve just never, what do you mean- So iconic. I’ve never seen “Saturday Night Night Fever?” You think that I would’ve watched? 8%, Nicole, eat it with a knife and fork. Ugh. I feel like that’s pizza determinant. Like, you know, if you got a Neapolitan, It’s pizza determinant. If you get an- And it’s culturally determinant. If you get a Neapolitan pizza that’s soggy in the middle, I think you gotta use a knife and fork. Some people I’ve seen, they do this. They fold the tip over, and they do this. Have you ever seen people do this where they- Oh, the Spokane, Washington, undertuck? Is this the undertuck? Yeah, officially credited to Spokane, Washington, inventor of the casserole. No, I do that with a very wet pizza. So like Nicole said, this is very New York pizza. Also, this is a day-old that we reheated. We’re recording in the morning. Just chill. It’s better fresh. It’s really good. But New York pizza, people say its largeness, its floppiness is what necessitated the fold. Mm, mm-hmm, mm-hmm. Especially, because they’re like, “You know, in Italy, pizza is more of a sit-down thing. It’s more of a personal thing.” And in New York it’s a street food. You gotta eat on the go. I’m walking here. Apparently, Al Pacino improved that line ’cause he actually almost got hit by a cab on set that wasn’t as close as it should be. That’s correct. Do you know what movie it was? “Taxi Driver”? Nope. “Dog Day Afternoon.” He wasn’t in “Taxi Driver.” That was Robert De Niro. They’re the same person. Mm-mm, Al Pacino and Robert De Niro are very different people. What movie was it? “Rhinestone Cowboy,” I believe. It was “Rhinestone Cowboy?” Interesting. I think so, yeah. Anyway, so a lot of- Fact check, fact check Fact check. A lot of people, they will use broad terms about, “In Italy, they do this. In America they do this.” One of the most- “Midnight”- fascinating things- “Midnight Cowboy,” not- “Midnight Cowboy.” ♪ Like a ♪ It was a song, sorry. Okay, keep going. So Nicole, pizza, right, the origins of pizza go back thousands of years. You can look at the Roman Empire. They’re making flat breads outside of gladiator stadiums, putting, you know, cheese and toppings on it. I’m gonna call that a pizza, but the more modern origins of pizza people think come from Naples, right, especially the introduction of tomatoes, right? Tomatoes, New World crop, 1492, first time they were even able to get back to Europe. Weren’t even popular in Europe until the 1600s and 1700s. And even then it was very regional. So what country is Naples in? Italy. When did Italy become unified? I don’t know. This isn’t a history quiz. It should be, though, because pizza is part of history. So 1861, Italy sort of officially unifies. It wasn’t until 1948 after World War II they unified as the Kingdom of Italy. Oh. And then it became the Republic of Italy after 1948. So Italy had a king? Oh, yeah, Italy had a king, like, through World War II. I had no idea. But not only that, and the king, I believe, was in Sardinia. Mm-hmm, sure. And then the Vatican City was, you know, sort of isolated during World War II, but the point is, like, the history of pizza goes back long before the idea of Italian nationality, statehood, or kingdomhood. Okay. And so Naples literally was under, I wrote down a bunch of notes ’cause I went pretty deep on who owned Naples at the time. Okay, so Naples was originally under Spanish control when modern pizza was invented. Was it? It was taken over by the Austro-Hungarian Empire and the Habsburgs. Naples was then conquered- Habsburg? The Habsburg dynasty. Like Keith Habersberger? Not like Keith Habersberger. Like, are they related? No, the Habsburgs. They’re- Oh. It was a long dynastic ruling family in Europe. And then it was conquered by Napoleon in, like, 1805. And then after Napoleon got ousted, it was under control of the Spanish Bourbon monarchy. And it was renamed a Kingdom of Two Sicilies because, check this out, Nicole, Naples at the time was, like, kinda called Sicily, and they had a king, but then Sicily was also called Sicily, and they had a king. So then the Spanish Bourbons take over, and they’re like, “You’re close to each other. You should just become one people.” And so they literally called it the Kingdom of Two Sicilies. And then Giuseppe Garibaldi goes on this campaign to basically try and unify Italy under one, you know, personhood because there was so much mounting pressure everywhere else in Europe that they’re like, “If we remain independent kingdoms, we are going to get crushed.” And so Garibaldi rides in on a train, Nicole, to Naples with 1,000 people, just 1,000, and basically takes over an entire government. And then it was given to the Kingdom of Sardinia to then join the United Kingdom of Italy. What does this have to do with folding your pizza? Because people say that in Italy they don’t do X with pizza. They say in Italy they don’t fold their pizza, and I am here to say- Oh, come on. that Italy is a big, diverse place with a lot of diverse history, and so people do indeed fold pizza in Italy, not all Italians, but in Naples specifically, pizza was a peasant food. Pizza wasn’t a fancy thing where you went to a fine dining restaurant. Is it still fancy? Would you consider pizza fancy? I think it’s not fancy, but there- It’s not. It was never a thing that there were rules around because there’s no rules around peasant food, right? Like, all this stuff- I think there are. of like, do you eat it with a knife and fork? Do you do whatever? That’s all, like, a sort of very bourgeois means of controlling people. We’ve talked about this with the history of the fork. And so you go to Southern Italy right now. You have something called pizza a la portfolio, pizza in a wallet, which are- Pizza in a portfolio. Pizza in a portfolio, which are literally folded slices of pizza that are served in paper, served as street food. There’s also pizza al libretto, which is a whole pizza. Book? Yeah, pizza like a book. ‘Kay, very good, very good. And you actually fold that pizza as well. Okay. So anytime people are talking about, like, in Italy as a generality, they eat it with a knife and fork, of course, that is very common. Yeah, but you’re also explaining two pizzas whenever there’s, like, a bunch of types of pizzas in Italy. 100%. So- And so you go to Rome, right? Uh-huh. Pizza al taglio. Uh-huh. Pizza al taglio, pizza cut with scissors. That’s a big street food. I love pizza cut with scissors. You do? I love when I go somewhere, and they cut pizza with scissors. It makes me feel like I’m in an arts and craft store. You know the reason I don’t like that? Why? So at least the places in LA that do this, you order it, like, by the pound. Yeah, absolutely. I don’t know how much pounds of pizza I want. You can, of course, estimate and show them with your hands. You can also tell them, like, “I think I’m gonna want the,” yeah, ask them how much is okay. Yeah, but it’s enough of a hard social interaction for me to avoid it. Get outta here. It’s not that hard. You know what I mean? It’s like calling somebody on the phone. It’s just like, “Oh, I’d rather not.” I love calling people on the phone. I’d rather not. I’d rather not. What, Maggie, you don’t like calling people on the phone? Ew. I love hearing people’s voices because you learn so much more about them instead of text messages, ugh. Fair, so Italy, Naples, Sicily, they all have very different pizza styles. And of course, with free migration of people, like, those styles cross borders. Sure. We have a lot of Neapolitan pizza here. A lot. And like you said, the style of pizza is dependent on how you eat it. So Neapolitan pizza, which tends to be smaller, cooked at a much hotter temperature, American New York-style pizza probably cooked, what, five, 600 degrees? Yeah. You know, in a big gas oven. Of course, I know you got brick ovens and all that- Sure. But a lot of the major chains and stuff, they’re just doing gas or electric ovens. Neapolitan, it’s all just, like, wood fired, 800-plus degrees, cooks in 60 seconds, and so it stays kinda wet and floppy. How do you eat that? With a fork and knife. Do you really? Of course. Hold on. We go to local Neapolitan pizza chain, 800 Degrees. Well, when I go- RIP. When I go to 800 Degrees, you gotta ask for it extra crispy so you don’t have to do that. You ask for it extra crispy? Mm-hmm. So I can pick it up. No way. But, like, well, I’m not going 800 Degrees anymore. Yeah, I think they pivoted to a rotisserie chicken restaurant. I don’t know what’s going on. I really enjoyed what they did. They were fun. I liked it when I was, like, younger. But now, like, for example, if I’m going to La Pizzeria Da Michele, the famous pizzeria. Pizzeria L’Antica Da Michele. Yeah, exactly, the one that was in “Eat, Pray, Love.” From Naples. I’m not gonna ask them to, you know, fry it extra crispy or add some random stuff to it. They’re gonna present it to me. I’m gonna eat it with a knife and fork. Do they cut their pizzas for you at Pizzeria Antica Da Michele? I actually don’t remember. I’ve only been once. Because I know that is a- No. common thing. They don’t cut it? No, they don’t. How do you feel about that? Because at- It’s okay. At a restaurant called Bestia, which is very much a fine dining Italian restaurant- Yeah. even though LA doesn’t have, it’s not like a strict fine dining restaurant. It’s not like a Michelin. Is it Michelin starred? No, oh, God, I don’t think so. Maybe. But just it’s very nice, and expensive, and a fun time. They didn’t serve their pizzas for a long time, I haven’t been in a minute, with any sort of- Slice? cuts in it. They never sliced it? Yeah. Oh. But they would give you scissors, so you would cut it yourself. Which I love. I also love, and I think there’s a very valid cookery reason to not slice your pizza. So this plays into why people would eat pizza with a knife and fork. Okay. Right, so it’s not New York-style pizza that they’re just digging into with a knife and fork. It’s, like, a very quick-cooked pie that is cooked incredibly hot- Yes. that is served to you fresh. Yeah, it makes sense why you would need to use some cutlery ’cause it’s so hot, number one, when they serve it to you. Yeah. And it’s just so, I mean, this isn’t a good representation, but it’s just like, and it would be like this, and all the- It would bleed out. No, everything would just slough off, and that’s not a good eating experience. Correct, I think by not slicing it, you’re letting carryover cooking happening. No, you’re 100% right. Right? You’re 100% right. And if you’ve ever gotten a Neapolitan pizza that is sliced immediately, and you try and pick up a slice, it goes blah, and all of it bleeds off. And it’s not enjoyable. No, and you’re trying to scoop, like, it’s like a nacho plate that has lost integrity. You’re trying to scoop it back onto the crust. It happens to the best of us. Yeah, yeah, so I don’t, though, go with knife and fork because I eat- Ever? I eat almost nothing with a knife and fork these days. Josh. I was in an airport last night, and I got, like, a roast chicken ’cause I just wanted protein and something healthy. And you ate it with your hands. I ate- In an airport? every single thing with my hands. In an air- I was sucking the bones. I was taking the broccolini it came with and just eating it with my hands- Josh. dipping it in the blue cheese dressing that came with my wedge salad. You are patient zero. Yeah, and that’s fine, and that’s fine. I own that, all right? That’s really bad. Do you, like, have, like- What? a little hand sanitizer? Yeah, Julia forces it on me. I wouldn’t do it otherwise, but Julia forces it on me. No, washing your hands is good. You should wash your hands. You should definitely wash your hands. I try before I eat with my hands to wash my hands. Okay, thank you. But, no, I just prefer to eat everything with my hands. I know that about you, but in, like, a contained area where you, like- Feel like I wouldn’t eat a plate of wet spaghetti with my hands. I wouldn’t eat ramen soup with my hands. No bag spaghetti? Ooh, I do love bag spaghetti. Bagsghetti, Bagsghetti. You’re talking about, like, Dominican beach spaghetti? Oh, yeah, that’s exactly what I’m talking about. Yeah, yeah, yeah. It became a thing in the Dominican Republic for, and I’ve asked Dominican friends why this is the case, and they’re like, “Bro, I don’t know, but we brought spaghetti with a bag- It’s literally spaghetti- to the beach. you put in a bag, and you take it to the beach. Yeah, and you just, like, all eat it with a fork outta the bag. And that’s an awesome communal experience. Yeah. Yeah. I would cut a hole in the bottom of the bag and go and slurp it. That’s why you’re so unique. That’s why I’m unique, but point is Neapolitan pizza. I’m gonna demonstrate it with this pizza. What I do when it’s really wet, I will do the Spokane, Washington, undertuck where I take it, and then, I really heated this pizza too much. It’s okay, man. It’s extra crispy. It’s okay. But I will take it, and I will fold this part up. I will fold the tip up- Yeah, that’s normal. to contain the ingredients, and then I bite, and I slurp, and then as it cools down, I get to the end. Yeah, but that’s if and only if the pizza is able to be folded like that. Sometimes it’s so wet you can’t even fold it like that. How about a Sicilian slice, like those big focaccia-y ones? How do you eat those? Oh, you just eat that any way you can. You just- Yeah, yeah, yeah. Okay, you’ve seen that really lewd TikTok chef named Donut Daddy? You mean the one that, like, has sex with the donut dough? Well, he makes love to the donut dough is what he does. And then part of it is- I hate him. I forgive our young audience, but this is out there to consume. He shapes the dough into butt cheeks, and then he shoves his face in and sorta breathes it in. But that’s how I do with Sicilian pizza. He breathes it in? Yeah, he just kinda, like, accepts its essence. Like, does the dough go up his nose? Yeah, it’s like it’s really all in the face. Ew, ew, ew. And for Sicilian pizza, it’s thick enough, Nicole- Ew, ew. and doughy enough to where I shove the whole thing in my face and just go, “Ah.” Like, but a good Sicilian, it has a little bit of an undercarriage. Like, it’s a little bit- Yeah, correct. crispy on the bottom. Correct, yeah, Sicilian for people who don’t know is similar-ish to Detroit-style pizza, typically a- Focaccia-y. square, focaccia-y, thick, lotta sauce, lotta cheese. Yeah, yeah, yeah. God, is it a treat, too. Ooh. L&B Spumoni Gardens. Oh, my God. That was a time. Josh literally made us get on, three subways? Yeah, many subways. Three subways from our destination to go eat at this place. And the pizza was good. Yeah. It was all right. It was not worth three subway trips. It was worth it for me. And also you didn’t even eat the spumoni. Oh, because it was bad. The spumoni was great. The spumoni- The pistachio was green, the cherry was red, the spumoni was great. The spumoni at L&B, what is it, L&B- L&B Spumoni Gardens. It was gorgeous spumoni. The spumoni at L&B Spumoni, I’m sorry, I didn’t really like it. I’m sorry. I’m allowed to have opinions on this podcast. We were also damn near suffering from heat stroke after the hotdog-eating contest. And I was solely surviving off of beer and clam strips on a hot day, not a single water. I was just slamming, like, you know, Coors Lights and eating clams strips dipped in ketchup at a shore bar. My favorite memory from that trip, aside from all the, we ate some good pizza there, was the sea witch that came. There was a woman who we don’t know if she was real or not, but, listen, like, not to be mean, this is a woman. She’s the main, she’s the protagonist in her own story. But- She literally was, like, a soggy witch in, like, a cute little bikini. And she comes, and she’s like, “Have any quarters?” It was, Nicole was- “I wanna play music on the juke boxes.” Yeah, she was just in a full, like, string bikini. Again, she’s out there rocking her life. Yeah, she looked- You go. great. You crush it. But she had absorbed more rays from the sun than anybody I’d ever seen. She looked cooked. She looked well done. She looked cooked. Yeah, she looked- She looked like a well-done steak. like a turkey leg. You know what I mean? And again, crushing it, but all she wanted was to play music from the jukebox. And we didn’t have any quarters for her. “Do you have any quarters?” She was pissed. Anyways, one last thing I really want to get into about pizza- Okay, yeah, take it away. Take it away. is what I got right here. I got a big bowl of orange- Oh. creamy stuff, Nicole. Huh. And this is hot sauce ranch. Okay. This is my official dipping sauce for pizza. It’s one part sriracha, one part vinegar-based hot sauce, and, like, nine parts ranch. Okay, can you model it? If you can see the orange creamy here, and then I take every single bite of pizza, and I slather it in there. I’m wanna try your mix. This has been very controversial. Yesterday, I went to Prince Street Pizza in New York just to get a plain slice just to have it. And they literally had a sign that said, “No ranch dressing, no blue cheese,” none of that crap. What? That’s the thing. This is another thing that is really split on people. And I was trying to find the origin of sort of how people started dipping pizza in salad dressing, and I found an incredible article by Aditi Shrikant in “Eater” called “How Dipping Sauce for Pizza Became Oddly Necessary.” And they traced the origins back to Pizza Hut in 1958 when they opened. They served cups of warm marinara for their breadsticks. 34 years, Pizza Hut remained the sole dip-haver until Little Caesars invents Crazy Bread in ’82. So hear me out. Crazy Bread remains dry until Crazy Sauce is introduced. Now, this just isn’t marinara sauce. This is Crazy Sauce. What’s the difference? It’s basically marinara sauce and sugar, and they serve it ice cold like a gazpacho. But the point is they deviated a little bit. 1984, Papa John Schnatter, Papa John Schnatter is the biggest innovator in the pizza-dipping space. Oh, yeah. I did not realize that they have had the garlic sauce- And the pepperoncini. and the pepperoncini. Since they opened in 1984 every single- genius pizza has come with a single pepperoncini that is steamed, and hot, and boiling juices inside and then a garlic butter sauce, which is just a combination of hydrogenated oils and love, I suppose. Genius, yeah. And so in 1984, they do that, and that sort of launched a race to who could get dipping sauces for the crust and breadsticks there. 1995, this is the next evolution. Little Caesars, they escalate the dipping-sauce game with a series of four, cheesy jalapeno, buttery garlic, ranch, and Buffalo ranch. You can trace my love of ranch dressing with pizza to Little Caesars 1995. Wow. Were you- And now everybody has those dipping sauces. Were you a little Caesar’s kid when you were younger? I was a little Caesar’s kid by necessity ’cause it was the cheapest. Yeah, yeah. But I preferred Papa John’s when I was a kid because the garlic and the pepperoncini. So good. Like that’s what it was. You know what I mean? How do you feel about people that eat pizza and leave their crust? Listen, I don’t like- Blasphemy. Food waste is- Blasphemy. a tough thing, and I know- Tried at The Hague. In the scale of things- Tried at The Hague. But the crust is a part of the pizza. It’s a- The crust is penance. You must eat your penance to eat the pizza. Julie does this thing with hamburgers where she takes off the top bun and doesn’t eat it. Oh, that’s like a health thing. A lotta people do that. I know, I know, but- I dated a guy who did that. that’s the crust thing, too. People are like, “Oh, I’m saving carbs by not eating the crust.” What about people that dab their pizza with, like, napkins? I find nothing wrong with- Ugh. dabbing a pizza with napkins. I find nothing wrong dabbing pizza with napkins. Sometimes- Oh, my God. Listen- Ew, I hate people that do that. Sometimes you get a pizza that has too much pepperoni. I am not a big pepperoni fan. I don’t get pepperoni pizza. Almost never. Very rarely, very rarely. I love sausage. I love even the salami. Speck. I like speck. You like speck. You like a nice German cured meat on your, well, listen, the Austro-Hungarian Habsburgs. It’s coming full circle, baby. Thanks, Keith Habersberger. But no, sometimes you get too much pepperoni on there. There’s too much grease. Okay. I’m perfectly fine with blotting it. You know what I mean? I don’t really, none of my pizzas really warrant that. And if they do, then I’m probably not gonna go there again. If you go to a slice shop, and they have garlic powder, oregano, chili flake, and Parmesan, that is the holy quadrinity. Okay. Which of those are you using, and what order do you put them on? I unscrew the top of the Parmesan. Yes. I make a pile of Parmesan. I screw the Parmesan top back on. I put it on the pizza. I put oregano. I put red pepper flakes. Normally, if they have chili oil, that’s also good. I put the chili next to the Parmesan tower that I’ve made, and then I eat it. Leaning Tower of Cheese-a. Is that from “Extremely Goofy Movie”? Yeah, yeah, that’s what’s up, dude. Oh, my God. The greatest-looking pizza in modern history. Pauly Shore, Pauly Shore. Pauly Shore, man. Great character. I love, when the pizza’s still warm and greasy, getting the garlic powder on there ’cause the warm grease toasts the garlic powder. Then, I go oregano. Similarly, it blooms it, and then chili flake goes on top. Do not use the Parmesan for me. What? Here’s the thing. I don’t even, and this is the worst thing I’m gonna say of the day, other than all the other bad things that were innuendos, but I don’t even, like, need cheese on pizza. I am here for the interplay of burnt bread and tomato. Okay. And the cheese, for me, it’s just there because people look at me weird if I don’t want it. Do you ever take the cheese off? No, but if there are places that offer cheeseless pizzas by design- Okay. 800 Degrees used to have one. I remember, yeah. It was called the napolitana. It is literally- Which is correct. That is a pizza napolitana. It was a cheeseless pizza. It had- Olives? marinara sauce on it. It had capers, and it had anchovies. Delicious. And oregano, too. I don’t love basil on pizza. I want oregano on pizza. I don’t like garlic powder on my pizza. I don’t do that, but maybe I might start. Maybe it’ll, you know, revolutionize- I didn’t used to be a garlic-powder guy, but that’s my favorite way to eat pizza. But in the end, there’s no wrong way to eat pizza. There’s no wrong way. You know what I mean? Unless you’re- Nope. sandwiching it. Then, you should have gotten to calzone. You’re somebody that doesn’t know what you want. No. What’s wrong with you? You don’t know how to extract meaning from life? You’re just sitting there letting everything hurdle rocks towards you, you know, like you’re a doe-eyed deer, and then bam? Do you really care what kind of pants the guy who was wearing was shot ya? I think I had a stroke. Josh, what was that? What did that mean? What did all of that mean? I was trying to do Marissa Tomei from “My Cousin Vinny” at the end. Oh, I’ve never seen it. Oh really? Oh, my God. What a good movie. My dad is obsessed with that movie and Marissa Tomei in that movie. I am also obsessed with Marissa Tomei. Marissa Tomei, come on “Last Meals.” That’d be fantastic for us. Do you ever wish you could go to Willy Wonka’s candy factory? Oh, yeah, I’m licking wallpaper wherever I can find it. Mm, yummy. Well- Slurping up that wallpaper, Nicole, yum. I go up to that wallpaper, and I’m like, “Nyum, nyum, nyum, nyum, nyum, nyum, nyum, nyum, nyum, nyum, nyum, nyum.” Okay. Okay, hold on. Well, since our listeners probably haven’t met Wonka either, let’s introduce them to the online version of that, nuts.com, your go-to destination for all things delicious, wholesome, and absolutely nuts. We tried their nut sampler, and dang, I’m going nuts for those nuts, best roasted and salted cashews in the game, I tell you what. Now, I’m fully confident that everyone can find something they love here. They’ve got freshly roasted nuts, mouthwatering sweets, delightful dried fruits, and pantry essentials that’ll elevate your cooking to a whole new level. I’m definitely bookmarking their artisanal pastas and specialty flour pages for future GMM dishes. And here’s the best part. At nuts.com, quality is a top priority. They roast their nuts and pop their corn on the very same day your order ships, ensuring that every bite is as flavorful as can be. You really need to visit nuts.com and see all the variety for yourself. Like, at the grocery store, sure, you can get nuts, but don’t you want bourbon pecans, rosemary garlic pistachios, or maple double-dip peanuts? Mm, I know I do. Now, let’s talk convenience. You can shop a la carte anytime you want. Or if you’re like me and hate the idea of running out of your favorite snacks, you can sign up for their hassle-free auto deliveries. Right now, nuts.com is offering new customers a free gift with purchase and free shipping on orders of $29 or more at nuts.com/hotdog. So go check out all of the delicious options at nuts.com/hotdog. You’ll receive a free gift and free shipping when you spend $29 or more. That’s nuts.com/hotdog. We love you, nuts.com. We all gotta eat, and we’re all gonna die. But in the meantime, check out our “Last Meals” T-shirt and hat available now at mythical.com. The tee has a sick “Last Meals” graphic on it. Sick. Excuse me. Sorry, I’m sorry. And a giant, “We all gotta eat, and we’re all gonna die,” design on the back. The hat also says, “We all gotta eat, and we’re all gonna die.” Are you getting the picture yet? It’s embroidered on the front crown and “Last Meals” written on the back. Get yours now at mythical.com Or else. I’m not good at threats. I’m sorry. All right, Nicole, we’ve heard what you and I have to say. Now, it’s time to find out what other wacky opinions we got out there on the Internet. Here we go. “Opinions Are Like Casseroles.” But before we get to your casserole opinions, we wanna check in on the poll we posted on our Spotify page. It’s pole-dance time, Nicole. This is completely optional. I’m more than ready. If you would like to dance while I read the results of the poll, you are fully ready. Make sure to check us out- Okay. on YouTube to see- Stretching. what the dance looked like ’cause now you can just hear it if you’re listening to audio. So we said you’re going on a $1,000 date to a sushi restaurant. That is a reference to the third date I went on where I accidentally spent $1,000 despite having no money at the time. Purposefully. Purposefully. Who do you bring with you? In the lead, I’m flattered. 53.3% said Josh, 34.9% said Nicole, and 11.8%- What? said Maggie. Whoo. Okay. I gotta stop this pole dance. Yeah. Maggie only got 11.8%? Pretty disrespectful to Maggie out there everybody. Rude. You should all be honored to share a meal with Maggie, okay? She’s the best. Maggie, you deserve to have an incredibly resentful person spend $1,000 on you- You should’ve been number one. and then get in a fight later on in the night. Not Josh, not me, you. This is shady. Shady. I’m just honored to be nominated. Let’s get into that first opinion. Hi, my name’s Jackie from St. Louis. Hey, Jackie. And yes, I agree. The pizza here sucks. Yeah. What are you gonna do? But I was also born and raised in Detroit. Ah, good. And so my weird food combo that I like is toast with hummus and then a little bit of raspberry jam on it- Oh. Whoa. blueberries, goat cheese, and some honey on top- Sounds so good. all open face. It’s a really good sweet-and-savory combination. Thanks, bye. Okay, I got something here. Go ahead. Do it. Should have been tahini. Should have been tahini. Tahini woulda really rounded it out. Tahini instead of hummus? Yes. I agree. I think the hummus is a little weird because of all the lemon and garlic. Same. And I think if you just did a nice smear of tahini, I think it would substitute that creaminess you’re looking for, but I wouldn’t do tahini, like, straight from the fridge. I would make tahina. Yeah, but tahina like- Without the garlic, I would take- Tahini preparada, as I call it. Yeah, tahini preparada. Tahini’s just raw sesame paste and then- Yeah. Yeah. So you take the sesame paste, you add water to it, you add salt. Typically, you add garlic, parsley, and lemon. I would just add lemon, and then I would use that as my base, and it’d be really good. Same, same, let me one-up you a little bit, ricotta, tahini, boom, bat. Okay. Ricotta gives it a bit of a creamy base. Okay. You already got goat cheese going on there. Yeah. But the goat cheese is adding the tang, right? Yeah, I don’t think- ‘Cause to me, you’re so close. Like, you love eating this, and that’s awesome. Keep eating it. Yeah. But I think you should keep chasing that dragon and find a better thing ’cause I don’t think you want hummus on there. I love hummus on toast, but I think once you get the berries in there, you’re getting the garlic, you know, that’s, to me, clashing a little bit. It’s a little off-putting. It’s a little off-putting. But you’re so close to making, like, the best thing ever. Try it out Tahini. Yeah. Tahini. I agree. Mix it with ricotta or even, like, a- Tahini preparada. Yeah, or even, like, a yogurt. Labneh? Tahini, yogurt, and Splenda, that’s what I’d do. Oh, okay. Mayonnaise is good. Thank you. Mayonnaise is good. I thank you. I just want people to grow up and whatever they think they- Get a job. dislike about mayonnaise, just forget it because it’s good. I’ve never met a deli sandwich that I didn’t want mayonnaise on. Same. Maybe a couple, but you get the point. It’s good. Even something like Miracle Whip. It’s good. It’s good. It’s good. I don’t I know what it is, might not be mayonnaise, but I don’t care. It’s like mayonnaise, water, and corn syrup. It’s good. I’ll put it on. It’s good. I’ll eat it with a spoon. Mayonnaise- Same. is good. Pudding. Oh, okay. It’s a pudding cup. I don’t know who in your audience needs to hear this. Somebody. But get over yourself. Thank you. Eat more mayonnaise. Thank you. This is ridiculous. You’re out there. Hold on. No, let me the soapbox a little bit. You’re out there, and you’re going, like, “I think mayonnaise is gross because I think I’m better.” No, it’s good. I- It’s good food. I like mayonnaise. I’m not going to eat it out of a jar with a spoon- You should. like some sort of- You should. creature, but that’s okay. Try it. No, I don’t need to do that. Try it. I don’t want that sensation. I don’t need that sensation, but I do like mayonnaise a lot. What about the squeezy bottle? What about the squeezy bottle? You just squeezy it in your mouth. I don’t need to do that. Okay. Oh, okay. Grow up. I’m grown. I am grown. Somebody actually did a bit of a scientific analysis, kinda social science, a little bit of folk science on why people hate mayonnaise. Folk science? The idea of folk science, right? F-O-L-K? F-O-L-K, yeah, it’s like a thing that has been heavily observed, and you can draw inferences from but wouldn’t necessarily pass peer review. So a bit of folk, like ginger ale curing stomachaches. Like, that’s- That’s folk science? a great example of folk science. Oh, so like a- There’s something in ginger that does help with yada, yada. Yes, yes, yes, yes. But does flat Canada Dry really help dyspepsia? Like, no, but your grandma did it, and their grandma did it, so you do it. Okay. A bit of a folk scientist did a thing where they talked about how mayonnaise is very similar to bodily fluids. Yeah, I get that. Puss- Very puss-like. Stuff like that. Very puss-like. Very puss-like, but so are a lot of those, butter, you know, that doesn’t have the same revulsion of mayonnaise, and so I don’t know if it’s just rebelling against, like, my parents’ generation was so into jarred mayonnaise because it was relatively new for them. My dad was born in ’46, so I grew up just mayonnaise slathered on everything. I think part of it is associating- Your dad was born in ’46? Yeah, he’s a full, straight-up baby boomer, like, straight up post-World War II. My parents were born in, my mom was born in ’57. Yeah? Wow. Yeah, my dad was old. Your dad was old- My dad was old. when he had you. That’s old. Oh, my gosh. And then he’s dead. Oh, well- No, ’cause he’s old. He died ’cause he was old but also, you know, other things. But anyways, I think a part of it is associating mayonnaise with blandness and people now wanting to be, like, more worldly- But does the- which is why Chipotle aioli, wow, fancy. Blandness does not equate with, like, revulsion. No, but I think it started people on that. I think it started people on that train because nobody’s revulsed by Chipotle aioli. Nobody. A lot of people are repulsed by mayonnaise. But I don’t think it’s because of the blandness of it. I think it’s part of it. I think it started that trickle. Blandness does not lead people to be like . That’s not what blandness- You know when a celebrity gets canceled? Yeah, what about it? Right, it’ll happen, and then somebody’s like, “Yeah, and this one time I met them, and, like, they were a little bit mean to me, so I knew that they were gonna commit these horrific crimes.” And it’s like, no, it’s just once somebody started the pebble rolling downhill, then all this stuff, you know, comes out. Interesting. You know what I mean? That’s the mayonnaise thing. People are like, “Ah, it’s a little bit bland and boring.” The mayonnaise paradox? And someone’s like, “Yeah, and it looks like puss, and I wanna throw up.” It just naturally snowballed. Okay. That’s fine, but, like, grow up. Hey, Josh, hey, Nicole. Hey, man. I love the podcast. I’m a student in high school, and I wanna be a chef when I’m older, so I just wanted to point that out. But- Oh. I do wanna say that my favorite breakfast has to be, like, a thick, thick piece of toast with, like, Boursin cheese on the top. Yes. Like, it has to be, like, toasted until it’s, like, hard. Oh, my God. Yeah. and you put Boursin cheese on the top, capers- Oh. Yes. smoked salmon. My man. Done. My man. Oh. Done and dusted. My man. Even, like, two of those, my favorite breakfast in the world. Keep it up, thanks. I love listening to the podcast. Thank you guys so much. Good palate. Delicious. Dude’s got a good palate. Yeah, smoked salmon in the morning, my favorite. You know, two things, sometimes a bagel, time and place- doesn’t do it. Love them. Yeah. But sometimes it’s a little bit too tough. Yeah. You know? Sometimes I don’t wanna work that hard. I want a nice piece of toast. You chew, yeah. Like he said, you got texture from a little bit of burn on it, then cream cheese, like mayonnaise, a little bit boring sometimes. Boursin. Boursin. What an incredible cheese Boursin is. It’s herbaceous. It’s garlicky. It’s still spreadable. So good. Smoked salmon, boom. Jewish heritage, you know what I mean? Those Baltic salmon up there, and then caper is a little bit acid. Would you add anything to this? Hot sauce. A few drops of Yuzu-It hot sauce. I would add raw red onion, and I would, this is a chore. The smorrebrod, smorrebrod. Oh, a smorrebrod. Sounds like smorrebrod. Smorrebrod. Smorrebrod. Smorrebrod. Shout-out to the Danes. Sounds like that. But I would add raw red onion that is soaked in ice water. I know that’s a whole task, but most- You love doing that. But sometimes I’ll just take raw red onion, slice it, pack it in ice water as a meal-prep thing. Yeah. Just ’cause it gets extra crunchy. Yeah, you like- Like that, ooh. And I love a crunchy, sweet red onion. That acridity is sort of bled out in the ice water process. Cucumber, to me, I don’t know. Cucumber is almost too specific of a flavor. Cucumber and fish, it can, like, well, in my culture it’s kinda like butting heads with , which means coldness. Oh, interesting. It can make you throw up. It’s made me throw up before if I eat cucumber, fish, celery, and one more thing. That’s folk science. And that’s- Oh, honey. And listen, folk science is real. It’s like hot foods and cold foods. Yeah. It’s think it’s real. No, I agree with that. I agree with that. This is a good breakfast. And that’s a great start to a chef career. If you wanna be a chef, go for it. You can do it. I was talking about someone being, like, you know, mean in a interaction. I wanna shout out Felix, who I met in the airport last night. I wasn’t mean, but I was a bit antisocial- Aw. because here’s what happened. I ate a bunch of Thai food a little bit hungover in the morning, and I had a late-night flight, and I got the violent hot squirts- Oh. at the airport 10 minutes before the flight was supposed to board. That’s really bad. And I got really scared. So I was in a bad place emotionally. I’m sorry. But then our flight got delayed two hours, which made me, you know, bad place emotionally further. Feel good? But then also I got to go to the bathroom for a long time. So Felix, if I was cold to you, I apologize. I was just afraid of the hot squirts and the fact that I didn’t get into LA till 1:00 in the morning despite having to record a podcast. I’m nice to everyone at the airport. I was nice. He was like, “Hey, I’m a big fan.” And I was kinda just like, “Thanks, man.” Doesn’t matter if I gotta poop, doesn’t matter if I have to pee, I’m always nice. This was to the point, and this hasn’t happened in a long time, where I was like, “This will not stay inside me.” That’s really crazy. I know. And I don’t know what it was. Maybe it was the alcohol and the Thai food you ate. It wasn’t that much alcohol, though. I’ve eaten a lot more Thai food and drank a lot more alcohol in my life. It’s maybe the traveling? I went to a low-traffic sub sandwich shop in- All right. township New Jersey and got the chicken salad. Okay, Josh. And I know chicken salad you can just let sit for a- Oh. you can let sit for a while without changing it out. That’s gonna make me barf. You know what I mean? So it coulda been the chicken salad. Could’ve been it all together. Because Julia didn’t eat that. She ate all the other stuff, but I also ate a lot of spicies at the Thai food. Anyways- You’re just a mess, bro. I’m constantly a mess. When I’m home- Mm-hmm. I live such a virtuous lifestyle. Do you? Okay. Yeah, I mean, I eat healthy. I go to the gym. I have, like, an appropriate amount of social interaction if I drink, but even if I’m at home, I, like, don’t like drinking. That’s not true, but continue. Well, no, but, like, only in social interactions. I would prefer- And you’re so social, though. But I don’t wanna be. I would prefer to just- Josh, I’ve known you- hole myself up. for four years, and there has been times where you have drank, like, seven days in a row. Yeah. And I’ve been like, “Bro”- And I hate that. But it’s other people. It’s never me. You’re like, “It’s social.” I know, okay. It’s part of like, you know, there’s no blame on you, but part of it is like, hey, if there’s a cool opportunity- Yeah, you gotta go. I wanna bring my friends, and I wanna go. But you don’t need to drink at them. We need to go to the luxury brownie launch party. That was cool, that was cool. You know? That was cool. Yeah. And they have free drinks. I love being away from home. I actually love it. Oh. I love- You pay for your home. Nicole, you pay to stay there. It’s complicated. You’re wasting money every time you leave your house- It’s complicated. if you’re not, anyways. All right, next opinion. We can talk about this on another podcast later. Hi, Josh and Nicole, this is Michael from Atlanta, Georgia. You can leave your house. No. I’m about to start playing a new Dungeons & Dragons campaign. Let’s go. Okay. where I will be playing a muscly, dragon-born chef that I’ve based off of Josh. Let’s go. I’m excited to cook up- Make me sexy. all of the strange creatures we’ll be fighting. So I was wanting to know what mythical creatures you think would taste the best. Fantastic question. I personally think that it would be a cockatrice. Mm-hmm. Sorry, Belvedere. Cockatrice, a cockatrice is some sort of fire-breathing bird, right? Yeah, I think it’s our logo. No, it’s definitely our logo, yeah, yeah, yeah. Yeah. But what would make a cockatrice special? I mean, bird meat, any bird meat is great. I need to look up some mythical creatures ’cause I don’t know any off the top of my head. The wendigo. The wendigo is, I believe, an indigenous folktale. Oh, no, the chupacabra, that’d be fun. Actually, carnivorous animals tend to taste bad. So what I would go with is, oh, hear me out, hear me out. Here’s a good one, the Pegasus. Gnome. A winged horse. I want to take gnomes, and I want to cook them like mussels. Gnomes are people. Oh. Gnomes are just like people. They’re what? Yeah, it’s like- It says they’re mythical creatures on the- No, I know, but a gnome is a humanoid, like, creature. So you don’t want me to eat a humanoid? Gnomes are part of, like, Icelandic, Nordic folklore, right? Okay, okay. So that means that I can’t eat humans, but you could- Well, you shouldn’t. Okay. It’s like saying you won’t eat a leprechaun. It’s just a small man. So can you eat mermaids? What about mermaids? Mermaids you can eat. Now, those are not Christian. But what about centaurs and, like, mermaids? You can only eat the bottom half of a centaur, ditto with mermaids. I think if I could- But what about a reverse mermaid? I think if I could, like- Reverse mermaids are hot. If I could, like, date any mythical creature, I think it would be a centaur. Centaurs are notoriously sexy, also, though, like fauns or satyrs. Oh, is that the guy from “The Lion, the Witch, and the Wardrobe,” James McAvoy? Yeah, ’cause you got all the sexiness of a man’s muscly chest with all the horniness of a goat’s lower half. What about a cyclops? Are cyclopses mythical creatures? Cyclopes? Psych. Cyclopes is the plural. Go ahead. Go on. Are they available for a date? There are people with one eye due to either congenital issues or industrial accidents, any sort of accident. If you would, I don’t think- Have you ever- that they prefer to be called cyclopes. Yeah, if anyone who’s, like, lost an eye, do they call themselves a cyclops? I’m sure there is at least one person who’s lost- Oh, you know- that thinks it’s really rad. who’s my favorite cyclops? Leela from “Futurama.” Leela is a hot cyclops, and she- She’s my favorite cyclops. Does she have three breastesses? No, that’s “American Horror Story.” Ah, okay, okay. Yeah, I would say Pegasus ’cause here’s the thing. Horse meat tastes good, and then a Pegasus also is coming with wings. So that’s a brand-new cut of meat that you’ve never been able to have. Ostrich wings are very good braised. We’ve braised, and fried, and done Buffalo-style ostrich wings. That’s great. I would say you take Pegasus wings. You break ’em down into flat and drum and like, “Who gets the flat?” you know. And then, I mean, you braise and fry those. That’s gonna be really fantastic. It’s still gnome for me. Yeah, Nicole’s cooking a gnome. I’m gonna cook- Like a suckling pig? No, I told you, like mussels, like moules-frites. But isn’t that, am I- Are you crazy? How would you cook gnomes like mussels? Isn’t a gnome like- The hat- a little person? No, the hat and the outfit is like a shell. You’re eating a hat? Oh, my God. You’re eating its hat? Josh. The hat isn’t attached to the gnome. Do you eat the shell of a mussel? Yes, you’re saying a gnomes hat is like a mussel’s shell, like it’s its home? Josh. Pull up a picture of a gnome right now. I need to break this down. Josh, all gnomes have a hat, but they don’t remove their hat. It’s part of them and then their little outfits, and, like, you know how, like, there’s a beard on a mussel? Beard on a gnome. You remove the beard, and then you just cook it. Why is this so hard for you to understand? Like white wine, parsley, garlic, butter? Why is this, yes. Why is this so hard for you- Still with- to understand? fries on the side? I literally said moules-frites. Do you listen when I speak? No, it sounds good, though. I’m sorry, yeah. No, that’s a good idea. Crazy. Yeah, well, gnomes-frites, problem solved. So on that note, thank you for listening to “A Hotdog Is a Sandwich.” We got your audio-only episodes every Wednesday and a video version on YouTube every Sunday. If you want to be featured on “Opinions Are Like Casseroles,” hit us up at 833-DOG-POD1. The number again is 833-DOG-POD1. And for more Mythical Kitchen, check out our other videos. We launch new episodes every week. We’ll see you next time. Josh, we’re matching. Did you even notice? Look how cute we look. Twins. We’re on video? Twins. What the hell? Thought this was a podcast.