Josh, you know who loves Lao Gan Ma? John Cena. John Cena loves Lao Gan Ma. Man, look, I was gonna do like a whole joke about it and like, you know, was it funny? Why did you jump all over like that? Now I’m become death destroyer of jokes. This is A Hot Dog Is A Sandwich. This a sandwich. Sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal. So what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast. A Hot Dog is a Sandwich. The show where break down the world’s biggest food debates. I’m your host Josh Scherer. And I got my joke taken away from me, but I’m Nicole Enayati I guess. And I hope you learned a valuable lesson that bad things happen to good people. John Cena? John C– well, yeah, John Cena has said. John Cena’s married to a Persian girl, so I automatically love him. I didn’t know that. I love him because he is very large. He’s so large. And I trust large men like John Cena and Jack Reacher. You trust large men? Does that mean you– I think the world trusts large men. I think that’s the thing. Does that mean you distrust small men? Uh, I don’t want to, uh, perjure myself here in front of the court. Mm-hmm. Um, but I think it’s like scientifically so shown, and this is messed up. This is a bias that the world has, that larger men induce more trust. In people. So how do you feel– Lyndon B. Johnson? Giant. How do you feel about Chris Catan? Chris Ka, I love Chris Catan. Corky Romano? Quirky Mango. Mango. Like incredible night at the Roxbury. Chris Catan is an American hero and, but if him and Will Ferrell are next to each other– You’re gonna trust Will Ferrell? Which one are you gonna ask for directions? Both of them. I guess. I’m not saying anything about short people. I just, I’ve lived my whole life and that’s my bias. That’s my privilege. As a tall person. You’re tall. Are you considered like a tall guy? Like statistically? Yeah. How tall are you? Six two. Meggie, can you look up where 6’2– On a good. On a good day? Where, I’m, ma-, ma-, ma-, I’m a real 6’2. Break out the measuring tape. I just wear small shoes. I think it’s six four. Look at where six two is in relation to like, um, statistical distribution. What percentile? Listen, we’ll get to the podcast in a little bit. What percentile– Say, six two. What percentile American height? Uh, chili crisp. That’s what we’re eating today. We are eating a bunch of, I would call it Sichuan Chili Crisp. But I don’t know if that’s necessarily true for all the things that we’re going to eat today, but– I think, yeah, it started as sichuan Chili Crisp. Yes, and that’s what I knew it as. And I mostly only ate the one brand– 6’2 is in the 90th percentile. I am taller than nine out of 10 men. Okay, go off queen. It is not something that I hold as part of my personality, but you know, I’m just like, statistically I’m, I wish I was six four. Everyone wishes they were something else. The Sichuan Chili Crisp. The Sichuan Chili Crisp that I grew up eating and that I still, you grew up eating this. Not only grew up eating, but probably since I was like a late teen. Okay. Fair. Okay. Last, at least last decade plus I’ve been eating Lao Gun Ma Chili Crisp that you’ll see over here. Right, right. That is kind of like the pro, progenator? Is that? Progenitor. Pro? I say Progenator. You can say Progenator. I think pro, progenitor is what most people say. I like Progenator because it makes it sound like Terminator. You don’t say, you don’t say Termidator. Terminator. You don’t say Terminator. I say Terminator. I’m the Terminator. It’s bad. I tried my best as governor of California. I made several missteps, but my heart seemed like it was in the right place. I’m married to Maria Shriver. I thought I could reach across the political divide. That’s pretty good. The Arnold documentary about his political career is actually pretty fascinating. I, he really seemed like he tried. He did try, the Govenator tried. The governor tried! A hit and a miss. Hit and a miss. Isn’t his son in um, white Lotus? Yeah. Patrick Schwartzenegger. Right, right, right. Yeah. Yeah. And he. Okay, we need to be, listen, look at me. Yeah. We are getting way too off topic and it hasn’t even defined. Well, I was just about to talk about how much I loved him. Small role in Gen V, the spinoff from The Boys, but it’s about the college. Anyways. Lao Gan Ma. Lao Gan Ma is the Pro-, Pro-, Progenator? Lao Gan Ma basically is the progenitor of– It’s the og, It’s the og. A hundred percent. Lao Gan Ma is the og. Mm-hmm. Uh, people will call it just like Grandma Chili Crisp because the person on there, Tao Huabi, who I am so sorry for my Chinese pronunciation. Um, but she kind of started this company from scratch. Yeah. She was born and it translates into Old Godmother. Yeah, old godmother. So that’s who is actually on there. Right. And like she was born, you know, just before like the Maoist Revolution. Mm-hmm. And she was super poor. Um, she was like never learned to read and she eventually opened up a noodle shop as she got older and she made her. Chili crisps. Chili crisps is something that goes back to like the 17 hundreds incredible and cookbooks that you can find in China. And the, you know, the OG recipes are just like fried chilies and sesame oil and serve. Right? But she would make this with like crispy soybeans and sesame seeds and all this stuff in it, right? Right. And she would serve that at her noodle shop. Um, one day she runs outta sauce and people are like, I’m not even eating the noodles without this delicious, uh, chili sauce on it. So she starts marketing it, and then now the family, the Tao family is worth, uh, over a billion dollars. Honestly. That’s cool. That’s a cool billionaire. I’d say the American dream, it’s the Chinese dream, I suppose. Um, but there’s. Are we getting paid to say that? No, I’m not John Cena. I recognize Taiwanese sovereignty. I am not getting paid to say that. Um, but no, but this to me is still like the standard bearer. And then now as this condiment got more popular, we’re kind of seeing the same thing that we saw with sriracha. Right? Exactly. Yeah. I’d say so. And now this is sort of, uh, calling it the new sriracha is super, super reductive, but also in terms of like cult fandom, even down to the branding– In terms of the way Americans digest spicy things. I think calling it the next sriracha is applicable in this space. I would also say the way that America digests culture in a way. Right? Fair. Yeah. The way that American, like we will see something, and when I say we, I mean just like the collective population. Yeah. The collective unconscious here sees something with. A unique branding in both sriracha. Thinking of the roost, the rooster on the bottle with the green top. With the green top. Mm-hmm. Big, just bright red bottle. You see it at Chinese restaurants. Similar, like very iconic branding with Lao Gan Ma and the old godmother on there. The granny with the, with the apron on it. Yeah. There was an analysis of their branding where somebody talked about how it kind of hearkens back to like. Socialist China branding. I know, I saw that too. I was doing the research. I saw that too. Yeah. So I think that’s really funny. But now we have all of these competitive brands, including places like Trader Joe’s have come out with their own chili crisp take off. People are putting on an ice cream, and today we are going to try these different products. This is very exciting for me. This is very exciting for me. I’m a big chili crisp fan. What’s your favorite thing to put it on? Pizza. Pizza. Chili Crisp on pizza? Chili Crisp on pizza is probably my favorite application. Interesting. Or a bowl of white rice? Either or. I have a, I have a question about chili crisp on pizza. So. Uh, the American view of hot sauce is like really, really unique. Okay, explain. All of our hot sauces, if you think about it, follow like a similar format of like chili, pepper, vinegar, salt. Those are the only threes in Tabasco. Yeah, yeah, yeah. But then even all of our other hot sauces past Tabasco, past, like the Louisiana style hot sauces. Mm-hmm. They still have like a similar profile in terms of like acid, salt, and heat. There is a large amount of acid in– And viscosity. Oh, sure. That’s, that’s fair. I don’t, I’ll say this about Chili Crisp or Chili Crunch. There is no acid in it. No. And if it is, it is so faint and so minute that it doesn’t even register to me when I’m eating it. A lot more countries have things like chili oils. Mm-hmm. Which is great because the oil actually like blooms all the aromas in the chili and stuff. And a lot more countries have things like chili paste. You look at like Indonesian sandals. Sure. You look at, I was gonna say. Yeah. Also it’s called, it’s called like. Sahawiq? I only know the Yemenis. The, but like, you know, the like thick pastes. Uh, and so it’s kind of crazy that this like really took off in America the way that it has. When do you, when do you think that it started gaining an insane amount of traction? I would say like 2018 maybe. Mm-hmm. Was that the first time you saw it? Like. The first one that I saw. I mean, I’ve, dude, I’ve been shopping at like 99 ranches for forever. Yeah. That makes, so we’re on a different plane. That’s true. Me and you have been around this for like years and years and years ago. But I think when people started like putting it on ice cream and there were the An avocado toast and avocado toast. Yeah. And they were the eater.com articles, like the new trend of putting chili oil chili crisp on this. Totally. Um, and there’s a lot of different products out there on the market. I, I remember. There’s one that, that we don’t have here. Um, but it was just called Japanese. Oh my God. I literally crunchy, have right crunchy garlic or something literally to this SN b chili oil with crunchy garlic. The umami topping. The umami topping. Yeah. There’s so much MSG in that. Yeah. And it’s delightful. But you’re getting a lot of different notes here on the pizza front. Sometimes you’ll go to like, especially new fancy pizza places. Mm-hmm. They don’t give you crushed pepper. They give you calabrian chili oil. Yes, they do. You would prefer a Sichuan chili crisp over collab and chili oil. I, so what I actually prefer is this one right here. So this is called Mishima. This is Chef Tony’s recipe. I was raised on this because I think Smart and Final used to have Chef Troy’s Mishima, garlic Chili Crunch and this, you know, these people. I mean, I was raised on this, like this was in my house. My brother would always get this. This was the one thing he would always have. And the ingredient breakdown is soybean oil, garlic, sesame oil, onion, sugar, salt, chili, soy sauce. There’s yeast extract, but there’s nos one in here. But let me tell you, this was my first like foyer into Chili Crunch, chili Crisp, and it. Is so damn good. I don’t think there’s Sichuan peppercorn In which one? Sichuan Chili Crisp in the one that we have. Which one in Lama is there? Sichuan Pepper in Lama. Let’s see, let’s see what we got. So the CI one peppercorn that Nicole is talking about you, when you, there’s a phrase, uh, maah and like, I can’t remember if it’s Mala, but one of them is like the spicy heat you get from Capsaicin and Chili Pepper. The other one. From this kind of electric tingle you get from very few plants on earth, like the BU flower in Brazil. Buzz Buzz ball. Is that what it’s called? Buzz ball. Not buzz ball. Buzz buttons. Buzz buttons. Sorry. Buzz balls. The seven line drink buzz. Get me kind of vibrating in another way. So you drink before a concert in a parking lot. Um. But, uh, that and Sichuan peppercorn and like prickly ash in Japan, right. Give you this electric tingle. But I don’t think there’s Sichuan peppercorn that, I think there’s just chili. So in this one, in this hot chili sauce version, I think there’s about 30 versions of Lama, by the way. Oh, yeah, yeah, yeah. But this one, it only has soybean oil, chili cola, fermented kohlrabi, which I’ve never, ever tasted before. Knowingly. Oh, kind this. Yeah. Peanut. Monosodium glutamate, salt, sugar, pepper powder, sulfur dioxide, sodium sulfide. Go ahead and give that crazy. I’ve never seen the ingredient breakdown on logon moss, so that’s exciting for me. Fermented kohl Robbie, that is so exciting. A trip that’s gonna give it a nice little funk. Should we start breaking into these in China? Yeah. I got little cute spoons. Oh God, that smells so good, doesn’t it? Let me smell. Okay, so og, grab yourself a good spoonful first. Og la Ma. So this isn’t like the ultra crispy one, this is just La Ma. You’re so I don’t Delicate. I don’t think this is the crisp though. It’s not? No. Is that a problem? No, I, Josh, is that a problem? What Is that a problem? You know, is there an actual Lago Ma Chili Crunch? Yeah. Well, it is crunchy dude. It’s the, it’s the MSG. And this one, the fermented cole Robbie. That’s really, really fun. It’s kind of iconic. Damn. There’s no stitch on peppercorn in that though. Nope. But it’s really good. God, that is good. It does offer such a unique flavor profile compared to anything else. Dude, I’m on an empty stomach. I haven’t eaten any lunch. You didn’t eat lunch? When’s the, where’s the time, Nicole? Where do I have mine? Hey, my Mendocino farm sandwich. No problem. Um. I’m gonna be burning up by the end of this. I’m pretty excited about it. Do you want a piece of toast? Absolutely not. Let’s, I’ll get cool. But you make a piece of toast. Let’s run it. Do you think anything there is gonna beat that? Because we have some interesting products here. Yes, I do. Let’s crack open the next one. Let’s compare these. Okay, so this is Fly by Jing. I would say this one is probably the mo, the second most iconic fly by Jing and MoMA Fuko. ’cause I wanna talk about these two for a second. Drama. There is a lot of drama. So David Chang, who opened a Momofuku Noodle bar in New York, right, an iconic, restaurateur, iconic restaurant I’ve eaten there. He really popularized, um, one paying more money for a bowl of ramen, and especially in relation to how much money people would pay for like a bowl of spaghetti, I think really did a lot, especially for East Asian food. Um, he started. The company, uh, MoMA Fugu. Mm-hmm. Making prepared food products like CPG products, like, uh, chili Crunch, and also like barrelage soy sauce, stuff like that. There was a lot of drama when his company, I believe, in 2023, filed a trademark, and not only that, they were sending cease and desist letters for the use of the phrase Chili Crunch. It kind of exploded in the food. It exploded. Food media exploded. Food media like crazy and David Chang got so much flack from it. A lot. What was your first reaction when you heard that? Because he was sending cease and desist to like family owned brands. When I say he was sending, that’s a, his team asterisk over. He his, his legal team. Yeah. So my initial. Thought was, he’s not a businessman, he’s a business man. And you know, sometimes people in business do shady things. They do, but I don’t think he did anything necessarily shady. I think he went, aw, he went through all of the legal parameters that he was given and he did things that were a little bit, I wouldn’t, I wouldn’t do that. I wouldn’t do that. But again, I’m not a business-minded person. I don’t, when you say I wouldn’t do that, me uhhuh, I’ve just never been in that situation and Right. Me and you. I just, I’ve never Josh me and you love you to death. Yeah. Love me. Do that. Me and you are business’s not like business people like that. Yeah, yeah, yeah. Yeah. So, oh, that was so spicy. So I don’t know if the opportunity presented itself to me. To trademark chili, Chris? Yep. To write cease and desist letters. Would I do it? I really don’t know because I don’t think that way. I don’t operate that way. Sure. But you know, someone who’s, you know, trying to make a conglomerate, trying to, you know, make incredible CPG products and to, you know, influence people. Yeah. They might do stuff like that. No, that makes sense. My, my initial read on it, and I think now that I think about it, I’m like less ch charitable now towards David Chang in that Uhhuh, that camp. My initial read on it was like, this is just business as usual and also exactly business. He’s not running the day-to-day operations, right? No. He has a huge team. He certainly has like a team and like lawyers are probably just like. Oh, we’re creating a product called Chili called Chili Crunch. Chili Crunch. Chili Crunch. We’re creating a product called Chili Crunch. They actually bought the trademark from another company. It was actually a Mexican foods company. Yeah, spelled C-H-I-L-E. Yeah. That had already had it. And so they’re like, okay, we have the opportunity to buy this trademark. We should do it. That makes a ton of sense. I know like a lot of people just kind of trademark a lot of different things just to do it. I don’t know the laws behind that. It’s the sending of cease and desist letters that rubbed you the wrong way. ’cause you could choose to not do that. Right? Sure. You could choose to, Hey, we have this trademark in case Kraft Foods comes in with a chili crunch and tries to like, maybe they were trying to get over the sriracha of it all. So Sriracha is the interesting thing because they never trademarked nothing. Well, that’s what I’m saying. Maybe he didn’t want what happened to Sriracha to happen to Chili Crunch. But that being said, the date that Lagan MA came out versus the date that Momofuku Chili Crisp came out Yeah. Are two very different dates. A hundred percent. So like Lagon Ma already like a very established product where Sriracha, I mean Sriracha established product in Thailand. Sriracha, Pani. Mm-hmm. The original sauce. Right. But it wasn’t really in America. Where La Gun Ma. Obviously is it, but it really is the sending of cease and desist letters because a lot of what, 13 that rub you the wrong way said that was like, well, we’re trying to protect from larger brands, which does make sense. That’s what what I’m saying, but you’re trying protect family owned businesses from larger brands. Then why are you sending them cease letters? But why are you sending, why are you sending cease desist letters to the small families? Could’ve just been a kind of mistake, whatever. I think there were other things that David Chang did that people sort of, uh, grasping got rubbed the wrong way. Yeah. Um, and so it was kind of a ripe for it in a certain sense. Yeah. Um, David Chang, come on the podcast. David Chang. Come on the podcast man. Let’s talk about it. I’d love to have you on. Absolutely, man. We had our, uh, cup work release party at, at Major Domo. Hell yeah. Um. Love this food. Uh, awesome, successful, interesting guy. The interesting thing, go ahead. The interesting thing, yes. Fly by Jing. So this isn’t Fly by Jing. This is Momofuku. I just say fly by Jing. Uh, really great, super superb Dusky. Yeah. Jing GI believe is her name. Um, she started this company, uh, making kinda smaller batch chili crisps, and actually tried to trademark the phrase Sitan Chili Crisp. 2019. Oh, yes. So this, this is just how, and this, it doesn’t make her a bad person. But, but did, but they were, they were not successful. They were not successful because you, it’s like, um, they didn’t have the money. It’s like trying to trademark, like jalapeno hot sauce. You can’t trademark that because it’s a, a commonly understood phrase. You can’t, so you can’t trademark ketchup. You can’t, you cannot trademark ketchup at this point in time. You cannot trademark ketchup. No. You can probably trademark terms like extra fancy ketchup, which I’m sure somebody has, you know? Okay. Or like. I dunno, home style, creamy ranch. So something stupid like that, right? But when it’s like just a name of a product, you can’t, you can’t trademark that. So it’s like anybody in this situation might just trademark, uh, you know, that basic term. But I think because David Chang is already very rich and very successful, whereas. You know, Jing is starting out a really awesome, just like startup, also fly by Jing makes ridiculously awesome products. Yes, I use a lot of them myself. Yeah. And also we’re not experts on this situation, but it was a, we not lawyers, ridiculous level of drama in the food, uh, community at the time. I remember when it happened, me and you, like sat down and like really tried to dissect it. Do you remember that? We were in your office. I was sitting on the couch, you were sitting at your desk and we’re like, what are we gonna do about this Baby Chang thing? Like, he’s our brother or something. A second, David Chang said, all right, let me try Momofuku next. To fly by Jing. ’cause these are the two like direct competitors. I’ll say this about the fly by Jing. I’ll say that there’s a depth and a dustiness and a and a savory note that is unique to fly by Jing. Yeah. And the spice level is much higher. Please don’t double dip with the fuku. Oh my God. Now with the Fuku, I want you to have an honest to God ah, original experience with it. The Momofuku is really spicy. It’s really sweet and nutty. So sweet. Which is cool, but also, I don’t know if that’s what I want. From, you see a deeper toast on the chilies and fly by Jing. Right? Right. A deep toast. The oil color is different. Uh, a big technique I’ve learned from like cooking a lot of different international dishes. Mm-hmm. Burn the shit outta your foods man. Like sometimes like you toast. Sorry. A lot of Mexicans cooking, a lot of, um. Steps that I’ve seen a lot of like white American cooks not take burn. It is fry frying the hell outta the chilies. Frizzle it, getting that super, super burnt. Get it. Frizzled shall read the ingredients on the fly by chain. Yeah. Non GMO Sichuan grape seed oil. Non gmo. Oh, they still use that term instead of canola. Uhhuh. That’s crazy. Soybean oil, dried chili pepper preserved black bean. I think that might be the deep dark dusky that I add. Tasting that adds up. Um, garlic, sesame oil salt. It is the black bean. Hey. Shallot. Garlic, ginger, mushroom powder. There’s that savor. Now, a lot of umami in there. Um, seaweed powder, spices, Sichuan. Is there MSG in there? No. Fly by Jane. Come into a gunfight with a knife and maybe winning. This is really good. That’s really good. And like there’s, again, there’s nothing wrong with MSG, but the fact that they’re able to. Get that level of depth with mm-hmm. Black bean paste and mushroom powder. Right. Let me say, that’s really cool. The Momofuku, though, I love the sesame notes. The, the sweet and the sesame. They’re different products, right? They, how on earth could anyone put these two products, the fly by Jing and the Momofuku next each other and say that they are the same product? Blows my mind. It’s like tap of tea versus Tabasco. That is a very fair observation. They can be in the same aisle, but they shouldn’t be next to each other. No, and I wanna put one of those on eggs and hash browns in a diner with ketchup. That’s Tabasco. Mm-hmm. Then I wanna put the other one on a breakfast burrito. That’s type of deal. Josh, you know, typically you don’t make a lot of sense to me, but right now you just did. Thank you. I’m incredibly smart and I eat so much hot sauce. Oh, you do? What do you think about that compared to the la ga Ma though? The fly by Jing. Fly by Jing and Momofuku compared to Lao Grandma Ma. Because, because once we get past this, I mean we can, the chunk of the Lagon MA is really enjoyable to eat. Yeah. I love the chunk factor. I think it creates a really fun taste sensation in your mouth. Also, think about it, people aren’t eating these spoonful by spoonful like us nut jubs are, they’re eating it with food. Yeah. The thought of eating the la man, like a beautiful bowl of fresh white rice. With those, with those. Toasty kohlrabi notes and those flaky chili notes. And that delicious oil is really, really enjoyable for me, dude. But I am leaning towards like that, a addictiveness that addictive, like I wanna go back for more. The Momofuku is doing it for me. Oh, interesting. ’cause of the, because of the sugar content. That’s funny. So, uh, I might agree with that, but there’s, if these three are on my table, I’m reaching for log on my, every time there’s something. So unique. I think it’s the same thing with freaking Hoy Fong food, sriracha maybe, where like I have had srirachas that are close to Hoy Fong. I’ve had Srirachas that are like almost objectively better than Hoy Fong the Rooster brand. But when it comes to like me making, you know, air fried orange chicken at home or something dumb, you know, like I do, uh, trying to be a little healthy. And I need to squirt hot sauce all over it to make it taste better. ’cause it’s not, it’s too healthy. I’m going for ho Fong sriracha. ’cause it’s that familiarity to me. And so this, you know what I do with Chili Crisp? I just realized, what do you do? I make a, um, I make Emily MoCo bowls at home. Oh. I will like icon, I will like broil salmon with some mayonnaise, miso thing on top. Uhhuh whole side of it, not filets. Mm-hmm. And it gets medium rare and I flake it off. I put it on a bowl with white rice, takaki, some sort of. Steamed green, maybe some like lightly dressed cucumbers, avocado, whatever. More people need to eat mid rare salmon, a hundred percent. I’ll slop that onto a bowl and then Julia eats it like a normal human and I mash it into a paste and I shove it into seaweed snacks, but then I just mash a ton of chili oil into it, or chili crisps. Can you please eat Chef Tony’s, whatever his name. Is it Tony Chef Troy? Who is Chef Troy? I don’t know, but you do. We know this man’s, you have to eat it. This is 90% garlic, right? Hell yeah. Dude, Josh, it’s so good. This is my, the taste of my childhood. If you must say, oh, baby Josh. Isn’t that ridiculous? Oh, oh dude. Smart and final chili oil. It is mind altering. Delicious. It is. We’re talking about different products. This is like the garlic one. It is 90% garlic. Yes. And it has caramelized so much. It tastes like you’re eating candy. It’s, I could eat that spoonful by spoonful. No problem. It’s, I can’t stress this enough, like when Chili crisp really hit the American market hard. We are, we as an American people. Again, big collective broad, two broad of an umbrella here. We’re not used to eating chili oils like that, especially with chunkies in it. No, but it’s good. But it’s, it’s a good thing that we’re doing it now, a hundred percent chunky, spicy condiments all over the world. Right. And we need to eat more of ’em, and I’m so glad we have these options. Mm. Do you love that? I love it. I just, it’s different product. I would, it is absolutely. I don’t know what I would use this on as opposed to that pizza. You know what we gotta now, do you understand why I wanna put it on pizza? It’s all the garlic in there. You know, we eat, need to eat way more of, uh, my best friend Deeps mom, shout up Malini. Nyak, um, sent me home with a ton last time I went. Mm-hmm. Freaking mango pickle. We don’t eat enough mango pickle. Dude. Dude, you’re so right. Cake dude. I was mango like, I think it’s like mustard oil chili. I love mango with the skin on and the skin gets all like, is it green mango? Yeah. Mm. Oh my god. Mango, dude. I love green mango. Green papaya. Green plantain. I love it. So Josh is now trying what I have in my house 24 7. Do you really? Which is a Trader Joe’s, what is it called? Garlic chili. Oh god. Crunchy chili onion. This is the ultimate example, and again, I don’t feel any type of way about it except for the fact that like it’s a harbinger of, of cultural change of Trader Joe’s. For real. Like once a product like this hits Trader Joe’s, it’s like, oh, things are different now. It’s white washing. It’s It’s white washing it. Yeah. Yeah, it’s, it’s whitewashing, but it tastes good. And it’s constant In my home, dude, that tastes white. It tastes white. I’d say this as a white man that tastes white. This tastes like my people made it. Does it taste whiter than Chef Troy’s washing? Dude, try it. Eat it. There’s no chili. Oh, this is olive oil. This is literally meant to be a white person. Chili crisps. They made white chili crisps. Hold on. Intentionally. It’s not like they’re hiding. It’s not like they tried to make a CI on chili crisps. White people, olive oil, dried onions, dried garlic, dried red be pepper dried chili peppers, toasted dried onions, sea salt paprika. Wow. This is, this is literally Italian chili crisp, but like not even quite Italian. Because there’s some more Italian ification you could have done to that. The olive, the olive oil, and the bell peppers. It’s pretty Italian tasting to me. Yeah. I don’t know though. There’s still something so sweet about the, to get garlic, something so white about it to that level. Yeah, right. To get garlic to that level, you have to fry the hell out of it to the point where it desiccate and it caramelizes in a way that gives it a sweet palate in a sweet pal of garlic that I’ve never really had in Italian food. That’s bitter. It’s not good. I had, there is a note of bitterness that makes me want to eat more. Chef Troy’s, please. Same. I just, I’m having such a good time. Do my adrenaline izing. Um, yeah, there’s just, there’s simply. I don’t know, finish a pasta with it, but even then, I’d probably rather just put olive oil and garlic in a pan with some chili flake. I’ll cook my sunny side up egg in that. Yeah, have fun. You can take that home. But it’s my least favorite out of the all the ones. We’ve tried this. Oh my God. So one more. Oma MAs. So mento. So Josh and I believe that salsa matcha needs its time in the sun. Yeah. Salsa matcha is the best condiment in the world. We love salsa matcha. It is basically Sichuan chili crisps, just with more. What would you say? Latin American, I mean. Yeah, but I mean, it’s sipan, it’s Mexican chili crisp is what it is. Or uh, or Sipan chili crisp lag. Ma is Chinese salsa matcha. Sure. You know what I mean? Yes. But it’s uh, it’s seeds, it’s nuts. It’s chilies, it’s spices, all toasted and preserved in oil till they’re crunchy. It is incredible. If you have like salsa matcha on, I love it. I don’t like getting it on greasy meats. I like it on fish tacos. Yeah, like it on fish tacos. Yeah. Interesting. I love and oil. Just a poeo asato taco. Like proper, not like a crappy chicken taco one where they’re like really taken the time. Just like the leanness of the chicken, the fattiness of this oil. What kind of nuts? But, but this has like whole pepitas. Ooh, that expensive almonds, sesame seeds. Um, this, honestly, this is a brand called Somos that brands this as Mexican chili Crisp is why we got it. But there is a Taco Maria, which is a Michelin star Tacoria from Orange County. I really wanna go that made a series of salsa matcha. One with chica tana ants, one with chica tana ants, the chica tana ants salsa match. That was from Taco Maria. That’s good. One of the greatest things I ever put in my mouth. I remember that. That was a good time. We don’t try this. Go ahead, try it. I’m just playing with it right now. It looks like a, looks like one of those kids’ toys, you know those, uh, sensory toys. It’s kinda a bummer to you. Yeah. What kind of oil are they using? This is a bummer to me. What kind of oil is it? I don’t know. This just tastes like nuts and oil. Damn, avocado oil. We had no reason to know that this is gonna taste like this. Oh, they do call it salsa Matcha next to Mexican chili crisp. Dude, where’s the chili? Maybe it’s at the bottom. Let me let see if you can like, um, I, what do they call it? Like the yo play fruit at the fruit at the bottom. But the thing that I love about much think chili. Chili, if I can wax poetic about. Chili peppers before, like before you can do some digging, it’s Cortez gets to Mexico, right? Like only South American, Mexico, the, uh, meso American empires had chilies in the entire world right by 1500. Nobody else in the entire world outside the meso American empires. Had tasted chili pepper before. Nobody, which is to say capsaicin, that spice only resides in chili peppers, not even in China. It was used not even in China. No way. They had other, they had peppers, they had ginger, they had things that induce heat, but they didn’t have capsaicin. Oh. Which to me is crazy. So even Thai food wasn’t spicy in the way that we think of it. Mm-hmm. Capsaicin until the peppers migrated their way over there, uh, via trade expansion. Um, but like. Heat encapsulation was used in religious rituals, right? Mm. By like the Aztecs, the olmec, the um, and it’s like it is almost a way in which we’ve conquered God. ’cause it’s a defense mechanism in plants, right? Yes. Spicy. Don’t eat it. Ah, hurt pain back away. But the fact that we like the spice so much and we used it for medicine, ’cause this raises your endorphins so it makes you feel less pain. Right? The fact that we used it to work ourselves up into trances for religious rituals. It made us then naturally propagate or pronate as progenator of the plant. Um, and I just think it’s incredible and I wish this had more chilies in it. I know what I’m learning is that there’s nothing better than homemade chili oil, but I dunno if I’ve ever made it. You never made it before. I’ve made it a few times. I think I’ve only made it for the show. Um, do you think chili oil is like overrated? Absolutely not. You don’t? Absolutely not. I think. Chili Oil, specifically Sichuan Chili, Chris mm-hmm. Is one of the world’s truly great condiments, and I think there are a lot of other condiments out there. I am waiting. I am waiting. For people to wake up to the Samal revolution. I’m there with you, man, Indonesian Sam that I see Indonesian. Oh my god. Sun ball needs, its time in the sun and there are so many of them, but I think like Americans waking up to the fact that a spicy condiment doesn’t just have to be a hot sauce out of a bottle. Mm-hmm. Right. I think that’s a really awesome thing, and I think it’s really opening people’s pallets up to the entire world. So, no, I don’t think Sichuan chili crisp is overrated whatsoever. Me too. I can’t wait to see what more comes outta the space. Hell, I don’t even say it’s underrated. Just stop screwing it up. Just make it good. If you’re gonna make it, please make it good. And if you’re gonna make a package product, make it a good package product. You know, Nicole, life gets busy sometimes. Mm-hmm. Mm-hmm. But that doesn’t mean you can’t learn a new language. That’s right Josh. And with Rosetta Stone, you can fit language learning into your schedule on your desktop, on your phone, wherever you are. Rosetta Stone’s immersive method makes learning feel natural. There are no English translations, just real world language that actually sticks. Uh, so I’ve actually started learning Spanish with Rosetta Stone. No way. I programmed it into my Sundays. Oh my gosh. Which is really nice. So now I have like my own little scheduled learning time. Uh, I’m really amazed at how quickly I’ve picked up useful phrases as, as MoFA Nicole, whether I have five minutes or an hour at, uh, it’s cool ’cause I can learn on my own time at my own pace. That’s so wonderful. I’m glad that you kind of like quelled the scary sundaes, you know, that we all have by learning a new language. See, Rosetta Stone is a trusted language expert with 30 years of experience, millions of users and 25 languages offered. Rosetta Stone is the go-to language learning solution. Their list of languages include Spanish, French, Italian, German, Korean, Chinese, Japanese, Vietnamese, Dutch, and so much more. Don’t wait. Unlock your language learning potential. Now a hotdog is a sandwich. Listeners can grab Rosetta Stone’s lifetime membership for 50% off. That’s unlimited access to 25 language courses for life. Visit Rosetta stone.com/hotdog to get started and claim your 50% off today. Don’t miss out. Go to rosetta stone.com/hotdog and start learning today. I think I forgot to use our own discount code matter. You’re paying full price like a schmuck. Schmuck. Well use the discount code. Be smarter than me. Well, right, Nicole. I’ve heard what you and I have to say. Now it’s time to find out what other wacky opinions are rattling out there in the universe. Same little segment we call opinions are like Cass, like, casserole fart. No. Did it sound like fart or smell like fart? Smells like fart. No. Maggie, did you fart? No. Someone farted. I would cop if I farted. I didn’t fart. I, dude, it is disgusting how much I fart at the gym. It’s because I, I don’t know, I eat a lot for dinner. I go home for dinner and that’s when I like, eat all my nutrition. I eat all my vegetables, I eat all my meats, my proteins. I’ll have like fruit for dessert and so all that fiber in the morning, uhhuh before I, I’ve evacuated uhhuh. It just starts coming out on the treadmill and someone or something farted. I don’t smell it. I swear to God it wasn’t me and I, and I don’t smell that. Bless you. Maybe you far didn’t forget. I would. I would feel it. All right. Okay. Start bench cut. Sam Ball, sriracha chili crisp. Oh no. I am unfortunately going to have to cut. Sriracha. I love sriracha. I prob this. This is crazy. I probably use Sriracha the most on it every day, but if I’m thinking about Future Me. I’m going to want to binge chili crisp. Sit one Chili crisp, especially log on, ma are you, is absolutely fantastic. I’m keeping it on the side. I’m having access to it for when I want it. I think the greatest hot sauce in the world is Samal from Indonesia. Mm-hmm. And not just Samal ole from Ong Foods. The same company that makes ra. Right, right, right. But I’m talking about like ketchup, Samal, Samal, Tara. Um, what are the other ones that we love? Um, there’s the lemongrass one. There’s the shrimp paste one. Samal is the greatest condiment in the entire world. The entire panoply of sand balls. I hope it takes over the earth. I hope I can get more varieties in my mainstream grocery store in America. Samal Mata. Samal Mata. Samal Mata. My favorite golly samal, man. Coming to a store near you. That was beautiful, Josh. Okay, Maggie, let’s get that first opinion. Let it, let’s go Josh and Nicole. I freaking love you guys. Y’all are awesome. Love you. Thank you for being a part of my life. You are welcome. Um, if you could design a meal based on the. Intensity of the smell of the fart that it will create from your own body. Did you catch? What would the meal be? Was that a coherent thought it was a Prussian thought. That’s crazy. Did you know that? Did I know what that he was gonna talk about farts. And you just said, don’t somebody fart these. Did you actually smelled fart. I didn’t pick these. Nicole’s just talking about smelling a fart in here and there’s no fart. So my family has like deep roots in like fortune. Go ahead. I thought you were gonna say farting. Well, yeah, that too. But like let me tell you like not like my grandma used to like know who was calling her on the phone before, like caller id. So it’s clearly passed down through me and I can know when people are gonna talk about farts ’cause I can smell it in the air. That’s incredible. I know. Talent, right? That is a lot of talent. Raw, unadulterated talent passed down from generation. Generation. Why are you laughing? It’s real. But it just works for farts, just unfortunately, the one I got just for farting, well, at least he got something. When my dad died, he didn’t leave me a will. He left me a bill. That’s an old, I think it’s an old Chris Rock. Anyways, sorry about that. Try and design a meal for the perfect farts. Um, I’ve talked what are perfect farts for the, the craziest stink bomb fart was the first, oh, like the worst. Farts. Worst. If you design, and I have actually asked this exact question to the head of gastroenterology of Kaiser Permanente because this is the life that I’ve played. When I was a journalist, I wrote a piece. It was actually for first we Feast when it was a food blog. You can still look this up. Look up if you search first. We feast fart, sommelier. It should come up. Nicole. Lemme know a bit. I’m. And I, I’d used so many pseudonyms for fart in this, and I think the doctor, the doctor’s like, I’m just trying to help patients with digestive issues. That’s my goal. Uhhuh. And I just kept trying to get him to say funny things about farts. Yeah. But I did ask him like, what makes Taco Bell so farty? And he was like, it is truly a perfect storm. So there’s something called like. Oligo, oh God. Saccharides, oligosaccharides something or other. Um, but anyways, things that tend to upset people’s stomachs, gives ’em farts. And in like oils and fats you’ll find in that. So red meat produces a lot of methane inside the body. Mm-hmm. That’s good. But then you need something to propel the meth out. You need fiber, so you need beans. Okay. Right. And then also, uh, spicy foods yes, can actually, these spices can come out in your farts. So we eat a lot of cumin coriander. Yeah. You know, cinnamon, whatever. Yeah. Your farts will literally smell like that. Spices, colon, nature’s anus. Perfume wrote, this is what Josh wrote. Wrote that This is what Josh wrote. How many moons ago? A long 2017. It is funny ’cause sometimes I like to portray myself as a serious journalist and I certainly wrote serious pieces, you know? Yeah. And then I wrote about, I use the phrase butt burps a lot. Disgusting. That I don’t like, I got the butt burps. So our perfect meal would be, uh. What, steak with a side of beans. Yeah, but I mean, honestly, like even like a fattier thing than a steak like chuck. So like chili is, I was gonna say chili. Chili is one of like the perfect farty foods. And if you’re lactose intolerant, a nice swap of ssur cream. Yeah. A handful of, some sharp cheddar we could talk about. Like, oh, I’ll eat a bunch of sauerkraut. And then he, but, but no, like Chili’s kind of the perfect fart food already. All right. Yeah. Here’s your answer. I hope you’re happy. I have, really hope you are. I, I’ve thought most more about that than most people. All. Hi Nicole. And um, and uh, come on. You know his name. It’s me, Josh there. It’s hi. Um, love you. So my opinion is that, uh, beef microwaved is disgusting. Oh, interesting. I can always taste it and it just grosses me out. Hmm. Why is that? And why is it that salmon can be microwaved perfectly and is delicious when done? So, whoa. Thanks. Love the podcast. Bye my dude. You are telling me microwave fish is better than microwaved meat. Is this a real thing? This person? Why do you look so perplexed? Why is your brow so fur? A. You’re referring your, your brow. I did a quick Google. Would you? I did a quick Google about it. What’d you, what’d you Google? This is just some Wikipedia, because I’ve never thought about this whatsoever. Uhhuh, and I don’t feel like I’ve never, I’ve ever noticed it. Oh, okay. I’ve miced a fair amount of salmon, especially for my delicious Emily Marco bowls. Um, but there is a whole Wikipedia entry on something called warmed over flavor. Hmm. The occurrence of warmed over flavor begins as lipids, primarily lipids from the cell membrane of cells in the meat are attacked by oxygen. This process is aided by the release of iron from iron containing proteins in the meat, including myoglobin and hemoglobin. Huh. What the f Dude, I’ve never heard of this before. It explains why my husband doesn’t like food microwaved. He likes to sit warmed up in a pan. I also don’t like microwaving my foods. Especially like AEW or a soup. Yes. My husband’s the same way. I’ve always insisted that I could taste it, but I assumed it was just a neurosis. I think it’s a little, you, you and my husband are both Jewish, so that makes sense. You guys are both very neurotic. Also though, I’m very careful about saying that I can tell something is microwave because my dad tricked me once and I was so embarrassed. Huh? When I was like 12 years old. We used to just like freeze loaves of bread. Yeah. And then he’d microwave ’em and then maybe toast ’em or something. Serve ’em with dinner. Okay. And uh, I remember once being like. Why do we always gotta eat frozen microwave bread? I can. I don’t like it. Mm-hmm. We don want fresh bread, like all the parent people with two parents. Oh wow. I know. And then, and then one day my dad was like, well this bread was microwave. Can you tell? And I ate it and I said, yeah, obviously. And then he goes. That was fresh in the store. You can’t tell. And I went, I’m just sad that mom’s gone. Uh, it’s not about the bread. Little 12-year-old overweight Josh. So cute. Uh, but anyways, uh, so now I’m like always skittish about saying that I can tell something’s my favorite or something like this might be coming from an emotional place. When you were 12, you still think about it till now you’re 32. We are all 20 years ago. The products of all that we have ever done and all that we will do. Nicole. No, it’s. Sucks. Yeah. Why can’t we just be like robots? They have it so easy. I don’t know. I think you know the, those, it’s so easy. Collections of traumas are part of the things that make us human, make life beautiful later. It makes us human, you know? You know, you ever met, you ever meet someone without challenges in life and then there they just suck a couple of them. You know? I’ve met a couple of those people. I know. So they’re challenges that they don’t have challenges. We like to make up problems. You know what I mean? You know what? You are so smart. Thank you. That was very profound and I’m gonna think about that later tonight. Okay. Thank you, Maggie. Josh, Nicole, Betty. I’ve kind of a. A weird one, I guess. Oh, I like my salads warm. Hold on, let’s go. It was before lunchtime. Let get up to temp. Yes. Yeah, I just, I think they’re better like that. Love you guys. Bye. I hate warm salads. Do you know what I have waiting for me immediately after I leave this? Are you asking? I have a, I have a salad that has been sitting at room temperature for two hours on my desk. Thai mango chicken salad from Mendocino Farms. No. No, no. And Mindy asked me, do you want me to put this in the fridge? And I said, no, Mindy, I like it when the aromas are at room temperature. But thank you for the offer. I cold salads are my favorite kind of salad. I want it to be so cold. Not frozen, but cold ice, cold salad, ice cold dressing. That’s how I like to live my life. Lettuce grows in the sun. Nicole let it be in its natural environment. The ingredients in ice cream are also, you know, the milk is made from a warm tea. Josh, you’re called ice salad. I wouldn’t want that warm. I don’t want that. I want my ice salad cold. What are talking about normal was sound milk. I drink room temptu. I know you don’t. You’re a liar. You’re lying to lie. I put ice in my milk. Exactly. Liar. But no, I do agree. I do agree with this. That’s, I’m trying to think of salads, that I want ice cold, like I think of an Caesar. No, that’s a room tempy salad because the cheese, honestly, it’s really not no cheese. Okay. So French people, it’s really not a room temp salad. French people, and this isn’t all about the French, but I think they’re right about this, is um, they hate the temperature that Americans will serve. Cheese. You take cheese fresh out fridge. Well, that’s a pasteurization thing. No. Uh, I don’t think so. Okay. No, you can take cheese out and let it come to, to room temp before you serve it. Like you should eat cheese at room temp because that’s when the aromas are strongest. You’re eating cheese for the aroma. Okay. Caesar salad. The main star of the show. You’re not eating Seasons season salad. It’s anchovies. It’s not anchovies. It wasn’t even anchos in the original season. Salad, you know, that doesn’t matter. Um, I do agree that anchovies the star, but like Parmesan cheese is so much better when it’s warm than when it’s iced cold. I don’t like this conversation. I wanna go to a one. If I have a salad that’s in the fridge, check this out. Check this out. I’ll put it in the microwave on defrost for 20 seconds. So stupid. And people say, that’s disgusting. All you’re doing is getting it back up to room temp. I’m not crazy. You’re the one who’s crazy. Why shout out Cycle Mike from Suicidal Tendencies? Because I like my salads. Cold institution. What? I like my salad. It’s cold. No, you’re not crazy. It’s a preference. I get it. Like bright acidic things taste good cold. Yeah. I love like an ice cold Shiraz salad, you know? Okay, so like, yeah, Tiki. I want that ice cold. I want my tiki tiki. Uh, I would say that I want my tiki warmed by the Mediterranean sun. Oh my God. I, I was eating is Greek for Greek salad. For those who don’t know with Es. By the pool in SOLs. Mm-hmm. Oh my God. What a, I was thinking about that the other day. Wasn’t it isn’t also called, I’m going to butcher this and not say the right word. Is it Nimrod salad? What does Nimrod sound? No, no, like it’s, what is it? It’s not, it’s like a term Cretin salad. Oh yeah. Creighton like mixed up. Oh my God. You mixed up Nimrod and Creighton. Creighton meaning from the aisle of Crete. Not like you’re a Cretin a bad person, and I don’t think they have. I’m check out though, if you want this in this internal regional Greek drama salad. Look, I know I’m right. It wasn’t, no. Well, let’s see if Nimrod Salad comes up with anything. I’ll say, that feels so stupid. I’m sorry. No, there’s a place called Nimrod Inn Bar and Supper Club that does have a salad bar. So check out. They also have amazing gizzards and hot bread. I’m sorry because calling someone a cretin is a slur, right? I don’t know about slur, but yeah, like it’s like an old, it’s derogatory western. Yeah, it’s derogatory. And calling someone a nimrod is also derogatory. So I was thinking of two different derogatory words for a sec. You really were. That was actually bizarre. Um, Creighton. I don’t know where it comes from. It’s like when I say dysphasia, aphasia interesting. Oh man, I’m falling apart at the seams. Oh, the etymology of Creon seems ing anyways. Um, Crete, the Isle of Crete has the best, uh, feta. Okay. And I was, I was out, I at a market in Samos and I was like, what’s, I want the best feta for my tiki. So the Tiki and the Crete and salad, the same thing. Uh, it, it is probably like a special style. They’re, it’s like a southwest Caesar, you know? You know, it’s like different. It’s like, ooh, it’s a little. Little chilies in it. Um, sorry. You went to, you went to the grocery store? Yeah. And I was like, you know, mom, like a nice local feta. And the person was like, well, here are two Fetas from Samos. And I was like, my favorite. And they were like, listen, the best feta is from Crete. Oh. This was all brokered in Greek with me and my buddy stepdad who like kind of speaks Greek. Mm-hmm. Um, anyway, so that was my whole story and now we can move on. Alright. Hi, uh, Nicole and Josh, big fan of the show. Um, I’m gin from South Louisiana. Love the name syn. And my, uh, opinion casserole is that, uh, ranch dressing is pretty good in gumbo. Whenever I was, uh, in elementary school, hate the names of, they would give us, you know, little bowls of gumbo and little packets of ranch dressing and I’ll always mix it together. And everyone around me thought it was disgusting, but I thought it was pretty good. I love the show Syn. We love you and a person. I did not expect that at all. A person cannot be defined by one action in their life, but this is, this is really all we know about you. And I will say I, I don’t know the most empathetic way to say this and you know, we try and not crap on anybody. De goes to bus known pu, but what he said, but. This is bleak. This is the worst. This is Josh, huh? Me And you. Ha. Listen, me and you, we, we give each other looks. Yeah. Sometimes, like if, if the shoot’s going a little bit wrong sometimes we like, we give each other the eye. Yeah. If, if something’s going wrong, maybe the eye me and you just gave each other was one of the most intense, like mm-hmm. This should be redacted from human history, kind of look. Yeah. It was almost a look of alarm and danger. A danger danger. Right. Your uhhuh, your, your cortisol levels saw. Yeah. Yeah. My spidey senses were tingling in the wrong direction. Yeah. I didn’t feel safe in that moment. Uh oh. As cooks, we must try and see the redeeming quality here. Let me explain. So Booya Bay, another, you know, uh, uh, it’s not French gumbo. Iss not really French. Um, booya Bay is a soup that exists, that has seafood in it, just like gumbo. Yeah. Depending on what kind of gumbo you’re eating. Um, booya Bay is often served with a conant called bui. Okay. Which is like a, sometimes just saffron. Might be saffron in all the time, like a saffron aioli. So it’s like a thick mayonnaise that is served with a seafood based soup. Okay. Typically with bread. Cumbo instead of bread. You got the rice. It’s a thick seafood based soup, sometimes combo. I can’t justify. I’m sorry. I know Josh is trying to, you put the ranch in there like a hoo syngen. Love your name. Hate this practice. Yeah, stop it. Sorry. This is the first time people have been like, I eat bugs. And we’re like, well, it’s great. Bugs are commonly eaten throughout a lot of cultures. Great protein. Um, no. This is the first time that I think we’ve had to, yeah. Yeah. Really sit someone down and say, um, don’t, don’t do that. Don’t do that. Don’t do that. Don’t do it. Don’t do it anymore. Yeah. Grow up. Yeah, you might’ve done it when you were younger, but no, up. Just don’t tell people you do it. Yeah. Uh, this stays between us ci. Is this too mean? Are we being mean? I think Sinja knows that we are kidding. And honestly, I would try it like creamy soups. I put ranch in my, I would try it. I would try it. I put ranch in my lasagna and my spaghetti. I am no one to talk gin. You’re wonderful and thank you for giving us this wonderful gift. Yeah, yeah. You made us laugh, and– She made us cry. Question everything, and it’s hard to make us question things. So thanks. Thanks for your candor. It’s hard to show us something we’ve never seen before. Right? You know what I mean? And I think that’s ultimately what I want out of food experiences. Crete and salad, by the way, um, goats cheese instead of feta. Oh. Isn’t fit though. Well, didn’t you say the best feta is in Crete? Yeah, but but isn’t feta made from goat or sheep? Maybe it’s sheep. Feta is sheep. Oh, it’s a goat. Goat feta. Okay. I don’t know. This is according literally to one food blog called My pink rambles.com. So shout out to Joanna. Thank you. Oh my goodness. For that, I trust you. They’re gonna freak out when they get that Google notification. Everyone check out mypinkrambles.com. Um, tell Joanna thank you for– My pink rambles? My pink rambles. Well on that note, thank you so much for listening to Hotdog’s Sandwich. We got new episodes out every Wednesday. New episodes on the YouTube on Sunday. The last post from my pink rambles.com was on December 2nd, 2021. Um, if you wanna be featured on opinions are like casserole, hit us up at 8 3 3 Dog Pod one. We’d love to hear your opinions. Joanne is a 40-year-old gal who loves beauty, shopping, reading, planning, traveling. Oh, she’s colorblind. Spells color with a U. Uh, anyways, if you like seeing our faces, go over to Mythical Kitchen, check out our other videos. You know where to find us. See you all next time.