this this this this is mythical what’s the best sparkling water the sport crew says they have the answer check out their ranking of the best Sparkling Waters on the market flavored or not it’s time to talk about the best things we ate this year and no I’m not talking about that fit you were to the streamy Josh and no crumbs were left Nicole I wear man jewelry now this is a hot dog is a sandwich ketchup is a smoothie yeah I put ice in my cereal so what 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 the show we break down the world’s biggest internet debates I’m your host Josh ER and I’m your host Nicole and IED and Nicole today we will be having no debates nor will’ll be having the biggest internet debates this is a year Nicole this is a beautiful time of year it is a year in retrospect where we look back play bells ring or you listening I feel like anytime I hear a song sing in that tenor all I can think is like that guy’s relationship with his wife was probably really bad like really bad oh really like you hear somebody from that era just be like sleigh bells ring and you’re like oh when he went home he took out all his frustrations on his family what’s your favorite Christmas song uh Justin Bieber’s little drummer boy oh mine is Christmas rapping by The Waitresses wait can you sing it a little bit yeah um B hug with us to strong cuz it is my favorite holiday okay I like the one where it goes pom pom pom pom I’m Justin B you know what I mean and then Usher comes in uh what I’m saying is God yeah what I’m saying is it’s really important that we don’t just keep blitzing through year after year after year Nicole that when we have a good food a memorable food the best foods that we ate we should go back and uh and kind of dream journal it you know what I mean so that’s what we’re using this podcast for we were going to tell you what the most meaningful food Memories We had of this year were Nicole kick it off you want me to kick it off kick it off okay I’m sh it off okay tlor Travis Kel’s girlfriend I’m sorry Taylor Swift is her own person so quiet what’s wrong what what’s wrong oh I don’t know I was just staring at you okay so the first dish I’m going to talk about let me paint the picture first of all it’s September it’s Rosa shaa and you’re at my house there was about like 30 people crammed into like a condo I think I’ve been to reran at your house yeah you went to the smaller one though like two years ago I did invite you to this one but it was on the day of and I’m sorry about that that’s right my dad my dad was like where’s Josh I’m like what do you mean where’s Josh he’s like you didn’t invite him I’m like I’m sorry I didn’t know was supposed to but yeah okay so it’s September it’s Rosa Shana and it’s a it’s a lovely Jewish High holiday got about 30 people in my parents’ house for some reason uh my mom wanted to host which I I love when my mom hosts because she’s like frantic and like freaking out up until like the exact moment where people walk through the door and she just code switches and everything’s like hunky dory and fine but um the dish I’m going to talk about is a little something I’ve probably talked about on the podcast once or twice before it’s called calap Pacha which translates head to toe because you take the animal you take its head and you take its feet and you cook it for like hours upon hours upon hours until all the yummy bone marrow and like cartilage just gets soft and seeps into this beautiful broth that you just you just the the meat just Falls and it’s just one of the most delicious food experiences ever so my mom decided to make this for rosashana but it’s not typically eaten on rosashana so I am half uh I’m I’m I’m Persian but I’m from two different like territories in Iran so like I’m half kosi which means my mom is from kosan and my dad is Teran which means he’s from Teran and people from Terron love calapa it’s like their thing that’s the food that they eat that makes cuz I’m the happiest and so my mom said okay we’re going to have 30 people over I’m going to make it for 30 people the house smelled like a butcher shop in the best way like the it was just so anxious and beautiful and after our like rosashana seder my mom we we took everything away and then we put a big pot of that calapa down but my mom doesn’t make it with the head she only makes it with the feet and the tongue that’s the best part of the head the tongue is the greatest part of the animal period and we do specifically beef we don’t do sheep we don’t do goat really cuz that smells really intense and like not everybody can handle it so um we did that and my mom always has it with a side of raw onion torsi which is just pickled vegetables um lime crusty Sak bread Sak bread literally means bread made on Stones s means stones and um it’s just this beautiful spread and there was like a bunch of other food too but everyone was just concentrated on this one thing because it’s so special to us and specifically my sister’s husband my brother-in-law like he can take down like four bowls like nobody’s business and he like Revels in eating it like I like watching my brother-in-law eat this dish so much because it brings me so much joy to see him eat it it’s an IRL mukbang right you get the it’s intimate it’s crazy like like he just goes to town and like he sucks the bone marrow out he like chops it up makes little sandwiches out of it and um it’s just something about that dish that is just pure Persian goodness that’s love though dude that’s watching watching your brother-in-law eat it like that that is watching somebody receive love true not to get all sappy but it’s the end of the year and I’m getting sappy here no it’s true it’s it’s my like my mom toiling over it for like hours upon hours upon hours and making sure everything is perfect and you you see that come alive when everyone is just going to town on this but I will say it is kind of of a a a divisive dish because not everybody can handle eating like cynist sure sure sure as as as you can imagine so I actually forced David to take a bite of it he doesn’t eat it he does not he eats he eat no meat he likes the liquid but the actual like feet part that’s like been cooked down for like hours there’s something about the texture that isn’t for everyone which I understand it’s kind of like pork ears like if you’ve ever had like it’s it’s kind of it has a little chew to it has really soft it’s like no it’s it’s not a texture that everybody enjoys but I absolutely love so I forced them to eat it and I like made him Chase it with like chalula and lime I’m like just eat it and he did not like it but I will say that is one of the best things I this year I took down like two and a half FS myself yo bring me some leftovers next time you know what the best part I will I promise I will the best part is it’s so full of like collagen and like all this like bone goodness that your finger like start to stick together and your lips start to stick together too and I my mom always says babe if you have this you don’t need to get boto or facial for year cuz all of the cuz all of the collagen and all of the the like good stuff just goes into your skin and like makes you feel revived so I’d say that’s number one for me man I shala’s calapa I’m G to I’m going to counter your number one religious High holiday meal with a religious High holiday meal that I ate very recently that meant a whole whole lot to me oh cute we’re talking about Deep’s mom’s Feast on Diwali baby oh my gosh Deep’s mom when was the last time you ate this so I probably had not have deep for anybody that doesn’t know is my best friend he is Indian we have known each other since we were 12 years old and I even included one of his mom’s recipes in my first cookbook culinary broown cookbook out wherever you get cookbooks or whatever thank you but it was a recipe for POW buaji which is a spiced Indian sort of Curry that you eat with like leavened bread pow is the Portuguese word for bread um and that was like our favorite thing growing up but I would stay at his house senior of high school like three four nights a week because ID moved away and uh he you know classically was like Mom I just want to eat In-N-Out in Taco Bell because he grew up with their food whereas I didn’t grew up with any homecooked meals and so I was always just so so so curious I would watch her in the kitchen she would teach me how to cook stuff um but I hadn’t seen them in maybe like six or seven years hadn’t been back to my hometown and so finally I went back for the Diwali party and it was like you know 40 of Deep’s family members and like he his mom and I just gave gave each other like the biggest hug when we saw each other and she immediately starts feeding me she had the K kachori which are like um almost like a tiny Samosa ball just filled with spiced potatoes and peas all the Chutney but the thing that I ate that like really blew me away was something that I grew up deep and I would eat it out of the fridge cold and I’ve always said that Deep’s mom is like the best cook that I have you know ever eaten from but there was an internal fear where I was like I haven’t had her food and so long maybe that was just this was a person that cooked home-cooked meals for me and a psycholog and then now as a person who is fully fully jaded on food right and I go to restaurants and I’m like G I’m not impressed um I took one bite of her food and I was like no this stands up to any freaking dish that I’ve had anywhere the level of seasoning the attention to detail like it is just unbelievable but she made uh mug GTI and rice with mango pickle mug cry so so I’ll explain so mug is almost like a doll which is like a l mung bean but it’s a mung bean doll yeah so it’s a green mung bean doll and the mung beans are like a little bit sweeter and so this is meant to be sort of like the sweet starchy reprieve from the subg with the booty that she made the subg is like the main stew and it’s just this delicious vegetable curry that was super super spicy but the mug is almost like sweet and then GTI at least in garat right means a thin almost like a yogurt soup with just a ton of black mustard and cardamom and Curry leaves and so just this heavily spiced super Tangy thinned out yogurt that you eat with rice and the best thing that I had was just a bite of rice with the sweet starchy mug the sour aromatic guty and then just this sort of blindingly hot imp pungent mango pickle right which the actual mango skin does she make her own mango she makes the mango pickle she sent me home of course with a thing a mango pickle the next day this is tied for second best thing I ate this year I’ll come up with another one for the list but we went to our hometown Bagels shop Bagels and Brew in uh Mission V California shout out is this on your list no no no this is just in a side but we for breakfast we stopped there went back to their house and you know toasted up everybody and bagels with cream cheese but I put mango pickle on the cream cheese bagel and Deep’s mom came out and she was just like you don’t stop huh I was like n dude no impossible and had a big cup of Masala Masala cha or Masala chai wow um that just it meant so much to me and God I’m still I’m still buzzing off that meal isn’t homecooked food that’s like done good isn’t that one of the best things in the world it’s it’s unreal especially somebody who I didn’t grow up with that from my own parents and so it’s incredible to have this sort of deao adoptive family sweet and I mean she immediately feeds me like not only one of her own but one of her own who like appreciates her food more because I don’t get it as often I grew up next to a uh an Indian family myself uh and I believe they were GTI too I don’t know if I talked about this on the podcast or not but every single day she would feed me a spoonful of ghee before I would go to school so I could be smart makes your brain yeah that’s the thing yeah yeah she would be like she come here I’m like I don’t want it she’s like you’re going to be smart and so yeah thanks Usha I love you okay next should I do my food next yeah yeah do it okay I have like a list of a bunch which one should we should I talk about next oh this is one that I ate with you what oh my God we have so many memories we make so many memories I don’t sound like that I sound like that oh my God my God mecky this is this is a character assassination from the two of you okay so number number two for me uh are you okay Jos I thought I broke my chair also this is an audio only podcast so Nicole and I look B busted great really bad right now my beanie off to the center and my chair almost broke but it doesn’t matter cuz you can’t see it yeah I brushed my hair and it looks questionable okay uh saffy’s pork Kebab do you remember when we ate that together holy smokes do you remember that that restaurant made me believe in restaurant again did it really absolutely yeah okay safies is a restaurant opened by this Duo what are their names again or man and Gabriel gerab they they had a baby and they named their baby saffron and then they opened up a restaurant dedicated to their child called safis which I think is the sweetest thing ever and I want to do that one day I want to do that one day except I never want to open a restaurant but I would like to commemorate my child somehow some way whenever I have one okay sorry that was a really weird sign um so geneveve gergus Genevie Genevie thank you that was way off thank you no you weren’t Gabrielle Gerber baby witz and jevie gergus I think are pretty a little bit yeah um so we had so we wrapped an episode of mythical kitchen with Smosh’s Ian Ian hex so me you V and Ian went to safy on a whim after our shoot that’s correct remember that that is the the quartet yeah and we went and we got some delicious things we got some scallop Kudos we got some Baba ganoes and some halalas and whatever but I remember the server saying to us hey there’s this thing on this menu that has made people cry and all of us were like what’s this fool talking about I’m a real man I ain’t cry after no cabob yeah he was like the pork Shish has made some people emotional and I don’t know about you but it head I’m like dude that’s like impossible like what is he talking about and also overselling the dish like don’t oversell it I was like I was like you’re lying like there’s no way that something like Kebab can make you emotional like food doesn’t food can do that yeah but I don’t think I’m going to experience it here at safi’s in a busy like bustling restaurant right and then we order it we have a bite and I think we all just looked at each other and we’re silent for a second and we’re like oh my God this is the single most insane bite of cowb I’ve ever had as a Persian person who eats cowb on the regular it was mindboggling and as a Jew showed you the power of pork oh yeah oh yeah I have I I wrote about that too um let me tell you a por a pork Shish from safis was one of the best bites of food I’ve had in 2023 it was it was so delicious and it the the fat that was licked by the Flames a little bit singed and it just melted in your mouth and then the pork was tender but also had a little bit of chudu in and it was seasoned with it was perfectly salted it wasn’t and you could tell they like let it sleep in onion juice for like four to seven days could you taste that and I think they might have also marinated it in yogurt could have been yeah it could have been it was just so tender and soft and delicious and I drench acid too after the fact at the end which I loved and and it’s it’s just whenever you know you think you know a food you think you know a food you think you know a food and then you goes somewhere that completely turns it on its head and I TR and it did make me a little bit emotional do you remember I do I was a little bit like I was like holy canoli this is ridiculous and I can’t believe I’m experiencing this right now and that was also just a good day with good company you know we had a great DRS we had some drinks we like I put on a fun little fit it was be’s birthday I put on a little fit cuz I wear melry now and I ate and I left no Crums handy or something you know slay indeed and I what did I write here I wrote something really funny that say all my non pork eaters I’m not telling you to break your kosher or Halal but if you do maybe do it on this I mean hey he’s he’s from Israel it’s guys it is a Jew unbelievable if you are in LA and if you are around safies just just go just walk in and sit at the bar and order this pork shees like it is it’s incredible shout out to all the talented Jews cooking pork out there I just want to throw two of us right here up top bam no one can see that listen you know the pigs are treat anyways uh PS are treat you know I agree with that um okay okay one thing one thing is something that we made that Lily and I made that I want to throw out there and that is the crab Curry mac and cheese talking about oh F off talk about wait did you try it you tried it in its full form I tried it in its full form to me that is my single favorite thing I mean there’s fancy fast foods where we’ve made you know A5 wagu cheese steak y y That’s all been very good exactly but this crab Curry mac and cheese was I remember sitting down Lily thinking about what to make this little like mac and cheese battle especially cuz it was against me especially cuz it was against you um but I was like I just want to take a crazy risk and I don’t really want to like practice anything I just I want to go on camera and I want to cook and I want to riff and I want to throw out just like the biggest flavors that we can because that is what I enjoy about cooking right like with the pork cabbab where you’re like that took a dish that you thought you knew and turned it on its head that’s what this whole Chase is about that’s like the whole pursuit of food is to find something novel and great right and then that just you’re buzzing on a high for like weeks after you have that just remembering that memory and that flipping what you thought you knew about food on its head and like oh there’s new techniques Now new flavors new ways to combine things um and so what we had did is we broke down an entire dungeoness crab and we took the leg meat out and then we mixed that into like a pretty classic bashal with like Grier cheese and I think a little bit of monter Jack just for texture but then we made this just super super hot uh punning curry paste and this is inspired did you use the crab fat it wasn’t a punning curry no it was we oh we used a crab fat yeah so we took the the internal organs from the inside of the crab and we put that into the cheese sauce and this is inspired by a dish from love to eat Thai the puket style crab Curry and so we followed somewhat of a recipe of that just a ton of gangal and ginger and scallion and garlic and chilies and warm spices and then a ton of herbs and we threw that uh in with a bunch of Korean fish sauce and we baked it inside of its own crab carpes and it was such an incredible revelation Frome and just the face CB gut flavor and it was unbelievable I remember Lily was like having a little bit of an existential crisis as she was cooking oh she didn’t trust the process because you were because you were just so heavy-handed with every pore of crap fat whatever you did and like be heavy-handed with your cooking you were so the flavors were so aggressive and they were really is what I want and you won season to the edge and you you literally seasoned to the edge it was almost find your point break it was almost so seasoned that it it like made you almost want to like chug water yeah but but it was so good it was so good I don’t think a human could eat a whole whole entire carrase of it though I don’t have to need a whole car paste of that no no no I think it’s one of those situations where it’s like a one bite it was really good though I’m not I’m not discrediting the incredible work that you did I think seeing you cook over seeing you cook it was also really interesting too interesting how just just you you like I don’t know it’s like it’s like you were possessed I felt possessed I felt possessed by the dream yeah and I love that just like taste Tinker season taste Tinker season yeah it was fun go to the edge it was fun to see you cook like that find the waterfall jump off it in a barrel die at Niagara Falls oh what you got was this number two for you yeah okay um let me see uh I got so many fun ones here okay here’s a great one so I have a friend his name is Nema and he’s the most talented Chef I know aside from you Josh Nema is my dentist and he’s also Josh’s dentist he does great crowns so um he’s a he’s actually David’s like best friend and then like I like forced him to be my best friend kind of in a way not best friend but like friend you know and um he is pretty much like an encyclopedia of food without trying to be and he is one of the most passionate Cooks ever like he is incredible if you want Ramen can make it if you want a burger he can make it if you find a really Niche recipe on Reddit and passing like he can probably make it he goes and he like ferments doughs for pizza for like three days and he does like 27% hydration with like malt and stuff like that and and it kind of makes me feel a little bit embarrassed cuz I’m like this guy didn’t even go to cooking school or like he just picked this up randomly and he’s so good at it and he’s so in love with it and out of the kindness of his heart he takes I think he takes Wednesdays off or Tuesdays off and he invites people to his house like he is just so generous with his time energy and food he like invites like anywhere up to like four to like 10 people sometimes they’re friends sometimes they’re random people he like makes like a little little dinner party at his house okay he made this dish that like changed my my whole entire mood like my attitude like going like I had a bad day probably at work I had like a bad day with my parents or something and I came to this guy’s house with my friends in like sweats and PJs hair tied up chilling with no makeup on and he made this incredible dish it was a lamb it was a Tamarind Thai lamb shoulder with Thai Basil Vietnamese mint homemade npri pla homemade Thai barbecue sauce scallion pancakes that he made himself he fermented them he made a fermented scallion I think it was sourdough was it sourdough discard scall I don’t know um chili crisp Baba Gan sauteed morning glory and pickled cucumbers oh my God and homemade pasas oh my God this guy he literally presented us this lamb shoulder that he was literally cooking for about 10 hours at 230° he made his own like time like Tamarind marinade he he’s like this evil scientist genius and he just opens his house and feeds us and the way that he cooked I think it was based off of a dish that we had at Poltergeist lck funny you should mention Poltergeist oh really is that on your list too okay I’m almost done um but I think I think he he’s just so talented and again it’s that home-cooked food but he it’s not cooking like a mom or like a dad he cooks like an evil Chef scientist and I’m so I feel so honored to be able to have a friend like that that does whatever he wants with food and like he’s not chained by like a recipe or like a job or whatever like he just he cooks whatever he wants and he’s like come over and eat it God that’s so sick yeah and his Instagram’s food doctor and you should look it up and it’s really damn good yeah uh Nema I need you to stay being my dentist though for being honest you have such a comforting bedside Manner and you do really great precise work I if you leave Dentistry to open a restaurant or do food condo oh thank God will never do unless keep a hobby keep it a hobby or keep Dentistry a hobby and then I can just I can be your only patient I just I need you buddy it’s really denst really changed my dental health yeah he’s great he’s like a really talented Chef the spor team tried eight White Castle Frozen products including the sliders of course and rank them all from worst to best check out the full ranking on sport.com to find out what White Castle Delights the freezer section holds speaking of poltergeist Nicole yeah what what’s up that’s next on my list dude that’s next on my list I had a dishop poter guys that I was like damn damn this dude can cook so Poltergeist is a restaurant inside of a Barcade called button match yes I did beat Time Crisis 3 or two I can’t remember after I ate this incredible meal was that the shooting game the shooting game yeah you got to step on the pedal and then you pop out and you don’t really know who you’re killing you’re killing a lot of people um but anyways this is Chef Diego argoti former fine dining background then he held this sort of BDSM noise core themed pasta popup in parking lots that I went to I drink a Four Loco in one of the parking lots one time that was that was rad um on on a Monday night yeah it was just you know I just wanted one else well no I went to the liquor store and deliberately bought a watermelon for Loco bring you anything else what well he does he tends to hand out shrooms which are legal um is you know to to people in the parking lot um and you know he’s just a cool cool goofy guy um but I finally went to his brick and mortar spot Poltergeist and um you know I brought beer for the kitchen and he invited me into the kitchen and we were just chilling there he’s having a full conversation with me while also barking out orders and he’s wearing like giraffe ears like a Halloween costume and like shorts and Crocs that’s the kind of guy he is also running a very precise kitchen um but he cooks what I can only call like drugs food you know and I mean that as a compliment his food is incredibly disorienting in a really great way yeah right but it’s also not like pretentious right it’s not like Fergus Henderson or whoever did the um meat fruit where it’s like this is pate but it looks like an orange love that it’s not cute like that it is just he takes influences from all across the globe all across the class spectrum and he just puts it into delicious food and so he made this dish it was Hickory grilled red mullet from Iceland just a really nice fish that he deboned but left the head and the tail on and just had the filet just super super heavily spiced and grilled over Hickory which gave it like a dirty smoke you know you get that dirty smok in food or you’re like yo this is almost bordering on a have a I have a dirty smoke food after this really oh God it but but that said it was paired with a pron mle where he was like yeah pons are in season I was like damn what do I do with this so I kind of like dried it and roasted it and turned it into a mole I feel 50 ingredients in it and then there was another like a green herbaceous sauce sort of floating in this p and mole um and it was one of those things like you talked about that crab Curry mac and cheese of just like everything was to the edge yeah right the fish was to the edge of too smoky too salty uh too acidic the Pimon mole was on the edge of like too spiced to the point where it’s was almost bitter and almost kind of like too sweet and then like the herbs were just oily and fresh and bright but when you combined everything together it was just it was an assault on the center but in like a really good way kind of like um I mean if you were to tie it thematically BDSM and noise core I was going to say it’s like aversion therapy almost like that but I mean for me it’s like it’s the music that I listen to right it’s it’s metal it’s it’s metal deathe it’s to feel something and God damn did that dish make me feel something it was exciting what a good Chef he’s such a good Chef he makes like good like normal tasting food as well that wasn’t such good food I had a delicious experience there myself yeah what was your favorite my favorite dish from there lamb shoulder with the saffron bow I liked I I like that one I I think my favorite was the Caesar salad we talked about that with Morgan drinks coffee it’s like an art piece but like a messed up art piece um I he did this delicious fish with a blueberries uh blueberry hot sauce I think that that’s probably his fish course that he serves oh yeah it knocked my socks off yeah yeah guy’s an unreal chef and a better friend shout out Diego what you got okay I have two more how am I going to fit two more in five minutes we don’t need to fit it in just run it you need run it f okay fine okay so I think I talked about this once on the podcast but it’s when I went to alenia for my birthday and I knew I was going to bring this up bougie girl talking about her experience at alenia she ate a balloon I did um so and then he painted dessert on her face and she had to lick it off no close Fair um I don’t know I guess I guess whenever you are a culinary school kid you idolize a chef and I idolized grant AET and I thought his story was really interesting and he was just again I don’t know what it is I just love evil scientists mad chefs like Josh Sherer and Grant aets and Nema so I don’t know what it is I just I just love the M Rushmore of chefs I just I just love uh crazy food people I think I think the fact that they can make I don’t know like extracts out of tobacco and put it it into like a dip is like a crazy thing like make a balloon out of Taffy that’s a crazy thing so fashion it’s people that push the limits and then 5 years later the Gen pop benefits from it yeah yeah and like you know it’s like you know I you know after a while I was like okay I never thought about him again I was like whatever like it was just a flash in the pan like whatever I was like standing him for a second I was like okay there’s someone new to stand or whatever and then uh we decided to go to Chicago for my birthday for my 30th birthday and my first thought was I have to get a reservation at one of this guy’s restaurants he has like what like six or seven restaurants and I said you know what screw it I only turned 30 once I’m probably going to go only going to go to Chicago like five times in my life let’s make the first one really important so I like every single day I was looking at reservations to open up on this day I called places I emailed places I talked to friends in Chicago I’m like how do I do this like um just wait I’m like okay so I waited and the second that um the reservations opened I clicked it and I made a reservation for two and I made it happen and then I walked in and I was so excited I had such I had very high expectations because I’m dude I’m spending money like whatever and then I see it and then we walk in and then they’re playing Red Jumpsuit Apparatus face down do you remember that song No I saying it do you feel like a man when you push her around they were playing that but on like a strings CET okay so they were like and I’m like where am I and it was like dark and you were passing by these just extravagant luxurious people I felt like I was like in The Hunger Games or something so we go up to the salon which is like the top part we start our meal and like I I literally felt like I was being shepherded to like a new experience that I’ve never had before and that that was 100% the case we uh we had the most incredible weird odd creative funny food I’ve had it like ever in my life it was just they had this course it was like a fish course with menthol and I was like At first I was like this is like you said dirty smoke it was like a menthol smoked fish like post Malone blw Camel Crush smoke in your mouth literally I was like I’m I’m eating a Newport but a fish but it was good I was like this is not supposed to be good but they were able to make it a delicious bite of food that’s baby that’s exactly and and there was this there was this dip it was an onion dip where they ashed out like an onion that looked like a cherry of a lit cigarette dropped in there so they literally served you so they literally served you like a lit a a cigarette inside of a cigarette bowl like ashed up but it was so delicious and like I don’t know what it was it was just so silly and so fun and so stupid and I finally did it and I just it’s like I ticked it off of the box of like of like food you know what I mean it’s like I freaking did it after it was your skydiving like that was yeah yeah after 30 years after like loving food since I was 19 years old and knowing that it could be a career after that and tast ing it and like you know at the end they give you like this special birthday cocktail where they take Betty Crocker birthday cake Essence they extract it through one of those like perfume extractors and then they put it into like Rosé and whenever I taste it I’m like yeah it kind of sounds like vomit but that’s no it was delicious okay great no no you’re happy I’m happy the the food was good don’t get me wrong it was it was an incredible thing to experience and I I was on a high that I’ve never been on before man and I will never do it again I will never ever ever do it again I checked it off my box and I’m never going to do it again Nicole one way to elongate your life to make it feel longer is to sort of Mark it with these experiences right now that that’s for forever going to be they call like marking it with sacrality right that is a sacred point a miracle had occurred at that point in your life and you will forever remember that isn’t that so silly that a that that a meal no did that’s it’s not silly it’s only silly because people trivialize it no no no the uh feel little silly any sort of art dance music fashion jewelry uh paintings like these things have been a part of human culture for hundreds of thousands of years for a reason right like these are the things that make life worth living it can’t just be all toil and you die the worker must have bread but she must also have roses Nicole I made something real good you made something I made something real good I want to yeah yeah this is my second that I guess it’s just me cooking it but um no I had a really great uh fun dinner party that I sort of threw at the Jersey Shore with one of Julia’s oldest friends and also her dad shout out Ricky bof and bril bof and the whole bof clan but we have kind of made it a tradition anytime Julie and I are up there we throw just a big uh drunken food party at the bank off’s house and uh brillan is uh getting married and I um uh was planning on catering her wedding it might not work out but we were sort of practicing for it and I was like what do you want she was like well I love Mexican food but I’m also mostly vegetarian so I want to figure out how to sort of marry that and we’re in Jersey and I’m like not a lot of Mexican people in new New Jersey um and so I was like well let’s use like New Jersey produce to create some awesome Mexican dishes and so Italian long Hots are in season which are a fantastic pepper and they are long they’re green I they turn red when they ripen but they’re green and you can roast them whole and just eat them and so I made Italian long huts and loada and loata means in in walnuts Walnut sauce in Walnut sauce um Chile and Lata is typically made with pablanos and uh what are they called tendrils of pomegranate pures ARS AR pomegranate arrows and a walnut sauce but I but I did that with Italian long Hots and we just made this gigantic Feast um and that was one of my favorite food memories and we were just hammered drunk the whole time cute yeah man Ricky got a bunch of top shelf liquor in there shout out that was really fun are we done I have one more I think we only we only said four each Nicole okay I have one more we can Blitz through it we can Blitz through it um I don’t know where it is hold on hold on I closed it freck freck hold on I for sure have it okay this is something that we made what what’ we make um it was it was the 2v2 breakfast sandwich and it was pork sausage and a maple quamon remember that oh yeah had we had one of Trevor’s friends make this Maple queenamon miab bakes that’s that’s her handle oh my God that is the pastry that is it’s the mother of all it’s the queen of all pastries it truly is and we made a breakfast sandwich with a it was called the French ass breakfast sandwich I remember it with espelette pepper and um this beautiful sausage filled with all spice and I was just really proud to see our kitcheners make such a delicious food and I think I had to throw one like homemade like kitchen item in there no I love those moments where you get all sentimental at work though oh my God it was nuts it was perfect it was like crunchy it was crispy it was soft it was hot it was everything a breakfast sandwich should be and it was just so wellex it it was it was one of those things where I was like sitting back and I’m like hell yeah you guys freaking merked it Nicole earned the gift of Pride today uh my last one’s also a breakfast sandwich oh it it is from a restaurant in New York and I hate New York I don’t like to go there I love New York it’s the worst the buildings crushing you the city is just belching hot gas out of its vents that are underneath you hitting your right in the grundle people are yelling at you for no reason cars are Hing dangerous things on bikes anywh Julia makes me go to Broadway shows and I have to pretend to sit there and understand lithan tourists are next to you just like talking on the telephone during a Broadway mat no I don’t like I like Book of Mormon oh my gosh I literally saw Wicked at the theater like the end of the first acting Wicked when she like yeah that was pretty dank though anyway so we’re passing through New York we were on our like third New Jersey wedding in the last four weeks so New Jersey okay man I I can talk a lot about the food in Jersey I love New Jersey I at home in New Jersey Jersey INR I am at home in newey hate New York City but we’re passing back to go to the airport and we had like a couple hours to kill I’m like we got to go to the city get something good I hit up friend of the show Kush buha I was like if I have one hungover brunch on a Monday in New York City where do I go she said tie Diner no question Uncle Boon’s team hot digg damn one bite of their breakfast sandwich which I would call more akin to a breakfast burrito because it is in a tiroy um which is just a buttery flatbread and it is filled with a fermented sa sausage and then like scrambled egg and then some sort of like pickled greens aoli with just a side of like chili sauce or n prick um and that was unbelievable and we also got more we got Tai bobka French toast which is stupid we got this quail egg and steak lettuce wrap dish oh my God that’s right up my alley oh my I was like I understand now New York City at least a little bit we’re crammed into a tiny B it’s crowded on a Monday and you know it it was just bustling and we walked around afterwards and I was like I I get the appeal I like to be here for an hour at a time to eat one delicious meal but God dang taste for taste that is one of the best things I’ve ever put in my mouth I lit my brother’s literally going this weekend and I said if you don’t make a reservation at TI Diner you’re screwing up I literally told him go at any time they are available thae Diner is a damn good restaurant that’s some bang bang flavor gang stuff right there well Nicole it’s been a hell of a year that’s right Josh and we got one more Roundup to do talking about the worst things we ate oh yeah we’ll do that a little bit later I don’t want to do that right now I’m R in the high of all the happy memories check back with us we’re going get real dark what are you thankful for this year I am thankful um did I ask you no chronic illnesses did I ask you this as on the Thanksgiving episode I don’t think so okay I’ll ask you now on the New Year’s episode uh I’m I’m thankful to have a lot of supportive friends and family in my life people who understand balance people who are empathetic towards my faults um and people who uh praise me for my accomplishments and I hope I can offer that support right back what are you thankful for um the ability to wake up every morning and do what I love and also kind of hate sometimes because you can’t have love without hate you can’t have love without hate the two sides of the same coin yeah funions too I like funions oh my God I love funions did you see the spicy C in E them yet not yet God dang it [Music] do you wake up in a cold sweat from your work dreams have a coworker who keeps inviting you to do Escape rooms can’t get a coworker to agree to do Escape rooms or are you just genuinely not sure how to take the next step in your career I’m Kate and I’m Kim and together we run Amy poers company paper kite Productions we’ve been friends and colleagues for years so we know how important it is to feel like someone has your back at work and we want to be that for you so we’re hosting a weekly advice show where we answer all your work-related questions something amazing happened I got offered my dream job how am I supposed to bring this up to him without hurting his feelings what should I do I want to like skip the pleasantries without being an careful money and friends they don’t mix babes they don’t and don’t work with your friends make your friends at work all right I can’t believe I’m going to say this but that was actually million dooll advice whether you need advice or just love to listen to other people’s problems this show is for you listen and follow million dooll advice an odyssey podcast of available now for free on the Odyssey app and wherever you get your podcast all right Nicole 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 time for a segment we call opinions are like [Music] CER but hey before we get to your casserole opinions we want to read your opinions about us this is everybody’s favorite segment Nicole we pulled readers one 100% of them said that this is their favorite part of the podcast this is reviewer review we got we got just me that’s all with five stars saying great podcast I live in the LA area and tried to use the footage from outside of the restaurants and mythical kitchen videos to triangulate the exact location of mythical Studios unfortunately I was unsuccessful and yes I am a child they have tried to locate mythical Studios yeah yeah um I’mma no here hear me out I’m G give this five stars don’t try and lo the studio like it’s it really becomes a sort of safety issue for everybody involved remember that one YouTuber that was shot at a meet and greet that kind of freaked everyone out a while ago um but also it’s just you know this’s a lot of private stuff going on here um and if somebody doesn’t want to be found don’t try and find them you know I like my mom it was like I didn’t try and find her when she bolted um so anyways don’t do that but I will say if you live in the LA area if you wait at burritos El Chavo in North Hollywood for long enough you will eventually find me hi uh Josh and Nicole um I just wanted want to let you guys know that you missed like eight different factors in the myth munchers episode where you did fried chicken and as such I would like to formally challenge mythical Chef Josh Sherer to a fried chicken cook off and also a chance to make him look like a small little man on screen big is this man how big are you send us a picture with another I want to see how big you are send us a picture but with like a a labrador for context SC cuz we know how big a labrador is and we need know how big you are I don’t not all Labradors are built the same get an average siiz Labrador that way we know roughly how big the labrador is and then why would you get why an animal why not something that is a constant size the same time always fire hydrant yeah fire hydrant yeah stand next to a fire hydrant and yeah but Labradors love fire hydrants so there’s going to be a Labrador in the picture and you might as well have it stand next to I think all dogs like fire hydrants yeah but we need a labrador for size oh got it yeah um so so it’s a show so the show so the show that we make is called myth munchers and in order to fit like a specific time for like ads and stuff we uh whittel it down to four and we know that four is not the only uh myths that you are uh able to munch so to speak but we choose four because that’s a good number for us and we could fill it up with plenty of time to talk and do stuff anything more too long anything less too little I also kind of fun believe that um once you get down to like the Nitty Nitty Gritty gritty you know the real small Manu details of food uh you’re working within like a 1% margin you’re making it 1 to 2% better let me tell you also people don’t know that like uh the myths that we’re munching are not preferences that people have yeah like yeah we’re not we’re not like uh like the diff like it’s it’s not your preference that we’re trying to find out everybody has different preferences these are like as factual as we can get yeah yeah like uh Tik tocker just saying potato starch makes your chicken crispy and let’s see about that yeah and also that was the thing that I literally I will hear somebody say that in a video and just go BS potato starch does not make things ITP it let me tell you what it does it burns at a higher temperature bur temperature which makes you think that it’s crispy but it’s actually burnt yeah don’t like it so anyways we kind of have to pick and choose what we do um but I do accept the fried chicken cook off I’m very very confident in my fried chicken abilities and I would take a lot of people on bone Challenge B I’d go bon in yeah yeah challenge okay yeah I feel very confident in that hi Josh Nicole U my name is uh Luna and I’m from New Jersey and my hot cake Food opinion is something that I’ve actually been doing since I was really little like maybe four or five years old and what it is is you take a peanut bar and jelly sandwich and you dip it into ranch dressing I’ve been doing that since I was little with like vegetables and Ranch on the side and then get some ranch on the peanut bur jelly really good so love the pot love what you do bye Josh Nicole that’s Jersey baby Jersey is in the house Nicole the land of Meatball salads the land of shrimp parmesan hogies oh no in the house um I had a clam strip hogi that’s clam strip hogi makes sense does it really but it’s a deep fried seafood yeah but clam clam strips are hardly Seafood I I are you clams or seafood no but clam strips this isn’t whole clam bellies right the strip is like I believe the adductor muscle that connects the clam to the Shell it’s like it is like a clam scented rubber band I love clam strips I could eat them with uh just a couple pints of beer but you like clam strips I sort of have this theory that there’s no clam in the strip in that it’s just deep fried batter and then they put that with sauce and cheese inside the higgy roll oh really yeah yeah and it’s really like you’re just eating deep fried SAU soaked batter which is not bad all I’m saying is Jersey you got to like cut a little bit of slat because some weird stuff going on there and I love it so are the rubber bands edible yeah yeah why don’t so why don’t they include them in like the clam meat oh cuz no one no one wants them the only way you can sell them is by deep frying them serving them to drunk people at little Shore bars we ate a lot of clam strips in uh con Island I didn’t eat one oh I ate a lot of I I had like borderline heat stroke death the lots of the cor’s lights were four we were so hot why were we Coors Lights cool you down clam strips hit you back up hot thugs fill you up then you go back to the Coors Light you know what movie I saw yesterday Charlie Day made a feature film really and it was like he it was like Charlie Chaplain oh yeah fun anyways you’re reminding me of Charlie Day right now with the way you’re talking PV and J and ranch dressing you know what I would do you know what I would do let me tell you what I would do I would just make I would take a ranch packet hydrate it with some water I would add some pectin and I would just make a ranch jelly i’ slap that in a sandwich with the with the peanut bowar and some sliced bread and then I would call it a day and then I would call it a day I think there’s something important about the ranch being the first thing to hit your pallette right the ranch is a dip not this sprad cuz you put that on the bread that’s going to start absorbing into the bread you don’t want that I said make it a jelly so ABB I I just don’t think no I listen I just don’t think the world or our our friend in New Jersey wants Ranch jelly I think what they want e give a Luna I think you should make a ranch jelly let me tell you what Luna I think you have found something that you love and that is all any of us are seeking in this world right we are finding something to love finding something to love us and I think that’s beautiful you love dipping your PB&J and ranch I think culinarily it works Ranch and bread is just the best combination I would rather when I go to a mission Star Restaurant and I get bread service right and they oh here we have a bird abier that’s been cultured no give me a ranch give me some ranch for that bread friend I had really good Ranch the other day oh it was from a pizza place and they served it in like a in like a juice bottle you know those like press Juicery juice bottles I think it’s from Prince Street oh I don’t think Prince Street has Ranch somebody has Ranch somebody has ranch mean somebody certainly has Ranch but not prin Street sorry I’m so sorry talking sign that says no Ranch is that true well I went to Prince Street literally after Ty Diner in New York dessert hello Nicole and Josh everyone at sport mythical I’m Brandon from Philly and on your latest episode where you apologize Nicole mentioned using room temperature cream cheese I’ve always wondered who was in charge of uring things like that get done maybe we get some behind the scenes or at least some information about who on the team goes about doing the preparation for cooking shows like yours keep up the great work thank you it’s actually a really great question who does the prep stuff run them through run them through the workflow Lily Trevor and V yeah yeah they they are all uh full-time culinary producers and they will each sort of be assigned episodes um both from GMM and mythical kitchen Nico does a lot of the delegating of that and sort of organizational stuff uh Nicole is writing a lot of the recipes I’m coming up with a lot of the recipes we put those into a prep document basically that makes sure everything is accounted for and so including writing down cream cheese and then putting a spec specific marker that says like please be room temperature things that we need uh specifically premade if we’re brazing short ribs we can’t wait eight hours on set y so uh they all do that and incredibly well they do it incredibly well and that’s always changed as the show’s gotten bigger and we’ve made more stuff yeah it used to be just me and Josh yeah added in a Trevor and then we added in a V and then we added in a lily yeah and then your capabilities grow you get the ability to start recording podcasts on video which of course this isn’t think God we look terrible so ugly is that a zit G yeah dude I’m breaking out um but no it was kind of a natural way that the company grew and so before when it was like just us cooking and you would need room to cream cheese one of us be like a crap make sure the cream cheese is out you know or microwave the cream cheese uh but then now we have a you know ornate system of uh documents and a bunch of producers who are also are on camera friends and you know it’s uh it works most of the time hello beautiful humans uh my name’s Megan I um love your energy so I have like a family recipe that has been passed down like a few Generations now and I just think it’s the most like ridiculous thing ever and everyone I’ve ever given it to loves it doesn’t matter if they’re a picky eater they just always like it but it’s literally like a the box of red uh Minute Rice just the white rice heck yeah with sour cream and shredded cheese but I’m talking like sharp American cheddar and Monterey Jack cheese like just the really processed cheese and then a can of Old El Paso green chilies a whole can and diced olives literally just mix it all up and put it in the oven and it’s like a fan favorite everyone loves it uh my family literally calls it rice dish and it’s the most delicious thing you’ve ever had in your life but yeah I just want to tell you guys uh love the podcast bye yum what a vious they seem like they have a genuine love I was going to say drips from your say dra say it you can say it you have such a dra about you all right great you said it uh rice dish Mina rice great I would eat the living crap out of this living crap out of it you know what it needs chicken bullion I don’t think it needs anything you needs to oh come on so you got like the chilies the olives that’s adding a little bit of salt a little bit of heat you got the cheese that’s adding cheesiness you got the sour cream that’s like a little bit of fat sort of rounding out a little bit of Tang the only thing that needs is chicken Buon I think the sour cream is baked with rice I think it is yeah which is I don’t mind that at all it’s like a tachin right tachin you’re baking the yogurt with the rice sounds really good and I would eat it when I was under the influence of leaves I can’t you know what I mean Nicole out here smoking lawn clippings you know what I mean uh we did smoke lawn clippings once when I was a kid rolled up lawn clippings and smoked do you want to keep that in the podcast what oh it’s illegal to smoke long clippings now your traumatic childhood pleas that’s fun that’s what you did as a kid for fun you know what I did as a kid with my neighbor not the Indian one we would he would take a magnifying glass and he would uh corner like an like little like bugs and he would magnify the bugs until they bur kid torture small animals sometimes we don’t like it a watch I would just watch you’re complicit we know where you would have been um shut please cut that what did I say why is Nicole telling everybody to cut everything these guys uh about rice dish I’m telling you chicken bullion add some better than bullion in there cook the rice in the better than bullion I’m not trying to change your family it sounds like you got something you really love you know but I swear to God I can taste it in my mind and the bullion has taking that to the next level God dang Nicole Nicole I’m sorry for saying so many objectionable things you’re an objectionable man kind of I know what I signed up for I I say this as a defense mechanism but I don’t want to be liked by everyone and then inside I say that I’m like no no I do I do I do yeah I think I went through that phase when I was in like mhm College I was like I don’t I would like to be liked by everyone but then I realized what’s the point yeah you know who needs to like me like my mommy my daddy my husband and my boss I don’t like when you say daddy that sounds weird now what do youan the word daddy is really been co-opted um to to mean something else it used to be like a cute anyways thanks so much for stopping by a hot dog as a sandwich uh thanks for spending the whole year with us the many years with us it’s been a good year it’s been a good year it’s been a great year4 is going to be so much better I think it’s going to be even better than this year you think you know why why you’re going to get married that’s that’s one thing uh-huh what’s another reason I I I was asking you I said do you know why I think we’re just growing and glowing and and opportunities will present themselves and we’ll just continue to you know grow and glow grow and glow baire hurts a lot more this year than I did last year anyways uh tune in next week when we break down the worst things we ate this year if you want to be featured on opinions like C you can hit at 833 gross oh God once stop making me laugh all the time it’s disgusting stop it I’m trying to be serious for more mythical chicken check out our other videos we launch new episodes every week ah gross ew we’ll see you next time [Music]