Hey, Nicole, hop in my time machine. Josh, This is a pre-owned Nissan Ultima. My God, why are there so many empty cans on the floor? I’ll turn this time machine around right now. I swear to God. This is a Hot Dog Is A Sandwich. Ketchup is a smoothie. Yeah. I put ice in my cereal. So what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast. A Hotdog is a Sandwich. I’m your host Josh Scherer. And I’m your host Nicole Enayati. And today we have a very special guest who’s been making waves with his passion for food history and storytelling. You might know him as a host of Tasting History where he takes us on a delicious journey through time, recreating historic recipes with a side of fascinating trivia, the one and only Max Miller Max, welcome to the show. That is a good intro. Thank you. Thank you so much. Thank you. My mom could have written that. That was great. It sounds like you’re a starlet on the rise. Right? Exactly. He’s been making waves. Um, all this stuff about the Nissan Altima that is based on reality. I’ll show you the car afterwards. It is, it is preowned. What year was it? 2017, it was a good year for Altimas and just a terrifying amount of cans on the ground. Been there. Yeah, absolutely. I think it’s a direct reflection of my mental health for a given time. Didn’t you clean it out? Here’s the thing about cleaning Nicole, is it then again gets dirty. Have you thought about not throwing the cans in? Do you have a trash can in your garage? I have a trash can in my car. The cans? No, no, no, no. Just don’t up in it. No, no. You don’t need the trash can in your car. Uhhuh. You need a trash can in your garage so you can unload all the cans into the trash can in the garage. I’ll tell you, because this podcast is about the state of my car, so, so what happens is though, the trash can in the garage is behind a heavy door, and I have a backpack in the gym bag in generally groceries to carry up. You need a small– So then I don’t have to double back. You’re thinking of a dumpster sweetheart. I’m talking about a, a garbage can is a dumpster, not a trash can max. It is a trash can. It’s a big one. It’s too big. Are the, are the cans just like on the floor or have they risen to the point where someone in the passenger seat has to like put their He has risen. No, I’ve, I’ve been in those cars. I have gotten to that point. It was bad. Uh, and when we were filming in the car too, and then, yeah, Trevor, I think pivoted the camera down, but right now we’re only at a single layer. Once you start lasagna. That’s the problem. Is there a raccoon in here? Literally, this isn’t what we’re talking about today. Sorry guys. This is not what we were talking about today. We are talking about what time in history you would travel back to just for the food, if you had a time machine because. This is inspired by Julia. She came up with this little, uh, uh, party cold open. Where you’s Julia, just go, Julia. Julia iss my lovely wife know. That’s right. Who Julia is. I don’t like to use the phrase my wife and it’s, it’s too boring out of dude. No, it’s possession. My wife possession me. But anyways, um, she’ll go to people at parties and just say, if you had a time machine, what era would you travel back to? And you speak the language. People don’t know that you’re a time traveler, so they wouldn’t just immediately like burn you at the stake. Mm-hmm. Mm-hmm. Um. But I think it’s a great way to get to know people. Do either of you have any time that sticks out that you would wanna travel to? I do. Yeah, I do. Mine’s a little. Okay. I’m gonna be honest. Mine’s honestly a little bit out there, but it’s because it’s not talked about enough and there is research behind it. But I just, I’m curious. So I’ve always loved going to like music festivals and stuff and people just got back from Coachella and I’m sad that I didn’t get to go this year. But, um. I’ve always, it’s very dusty. Yeah, it is very dusty. Andy. I’m literal, literally still coughing up dust. And like the food scene at like Coachella right now was crazy. Like people were like having like $20 matcha. They were getting pokey bowls for like 40 bucks, Asai Bowl, stuff like that. But I wanna take it back to Woodstock. I wanna go to the summer of love. Don’t do the brown acid. But let me tell you, I, there’s different colors of acid. Nevermind. Okay. Um, well, I always wanted to go to Woodstock for some reason, and no one ever talks about the food at Woodstock because it was like thousands of people in like the Catskills in, in New York. Mm-hmm. And there was like so much love and good energy and music and Jimi Hendrix was like playing his guitar backwards and doing all the like star Spangled banner and stuff. And I just wanna know what they were eating. And people say that granola was actually popularized. At Woodstock. Oh, interesting. People had no food to eat there. They had hot dog stands and like a few other food stands, but they ended up actually burning the stands down ’cause there wasn’t enough food and there wasn’t enough warmth like within the tent. So they’re like. F you guys we’re just gonna take apart your stands. Oh my God. And just about that, like free love, the 1969. The 1970s, and just having fun. And there was so much new food coming out. Like people were all about like veganism and mm-hmm. Things like Tempe and tofu and like Eastern foods that people have never heard of before. Were just making their way into like the American zeitgeist. So I really wanted to go into that time where people were experimenting with. Health and wellness and kind of being at the precipice of this really, really cool time while also doing a bunch of illegal drugs. I gotta say, when I see pictures from Woodstock, health is not the word that comes to mind. Well, health and wellness, maybe not, but it was all about like freedom and like trying new things and maybe you eat that weird bag of grains in that weird man with the beard’s tent. Like, I dunno, there’s something about that kind of like, there were no rules. And there was, and there was nothing. There was nothing holding you back during that time. When I, when I now think of concert festivals and like music festivals, there’s so much holding you back now. Mm-hmm. Because, you know, everybody has their phone, everybody has like their cameras everywhere. But I would suck. It was just like, no phones really enjoying the moment, you know? Yeah, you couldn’t just just get naked and slop around in the mud next to an open flame while eating granola. Couldn’t do that. You can’t do, that’s what a good old day. Could you imagine? That to me is so much fun and like, just like the brown rice and veggies of it all. I just love so much and now we’ve gone. Through this crazy, like, that was like the spectrum of like health foods. But now we’ve gone to like this crazy, like er oneism of, of fancy, like fancy fresh foods and all this stuff. I don’t need that. I want my food to be crappy, dusty, dirty, messy, with a bunch of hippies. And I rest my case. I I I do feel like you’re trying to cheat the system to get a free, legendary concert experience. Yeah, yeah. Exactly. You know what I mean by saying you’re, I’m here for the food. They go, no, they go hand. It’s research go hand in hand. They go hand in hand. I feel like, I feel like that like eating Tempe for the first. Time for like American people was so interesting. Did they have Tempe at Woodstock? I, I imagine. Have you done the research? No. They, they had, they, it was like, it was like leading up to it, you know what I mean? That was like a, a critical turning point in American food, cuisine food. Yeah. Yeah, yeah, yeah. It was like leading up to that moment of like these, all these cool Eastern foods and all these wonderful, unique ingredients that you’ve never seen before while doing a bunch of like LSD. It’s cool. There’s a really great, there’s a really great book that chronicles like that era of cuisine called Chefs, drugs, and Rock and roll. There you go. And it kind of starts with like, uh, Alice Waters. Oh yeah. At Chez Panis. Sure. And like the crazy dinners. That was actually one that was, I was potentially thinking about, which is going back to that like era of Chez Panis, California is gonna be so niche for everybody here. California for cooking. Yeah. California cuisine. But when like, uh, Jeremiah Tower, if you guys know the name, Jeremiah Tower is one of the most influential chefs in American history. He took over a chef. Uh, at Chez Panis. But then he ended up leaving that and starting a restaurant called Stars that was known as like the ultimate eighties party restaurant. After that, like, era of like free love and experimenting with Eastern cuisine was over, and then that translated into the kind of Wall Street era. Mm-hmm. But I thought about like being in Jeremiah Towers Kitchen at Stars. While, you know, Michael Douglas was just doing massive amounts of drugs everywhere. That would’ve been something at least allegedly, allegedly, allegedly, allegedly. The Douglas, the Douglas family did not come. And sue us. But does that sound appealing to you? Going to Woodstock for the food? No. Come on. Come on. Woodstock. Yes. But for the food, ’cause I, I think maybe they didn’t have a lot of that stuff there and, and we’re relying more on the granola and burnt hot dogs and a lot of people just. Foregoing food because they’re on so many drugs and it’s fun having problems with dehydration. I bet it wasn’t as fun as I’m making it sound. Yeah. But now I do kind of want to do some research and find out like if there are any, I I feel like it wasn’t a generation of journalists, like actually writing their mm-hmm. Their, their thoughts down lots of photos, but, but maybe there are some things, Hey, yeah, we went and got high and ate cheese. Um, the com, the like commodification of. Festivals and culture in that way. That interesting. So the first time I went to Coachella was 2016 and I went for work as a food journalist. Mm-hmm. Cool. But I was sent there because there were so many of these restaurants, they started doing a like $500 a person dinner in the middle of a field called Outstanding in the Field. And so I got like a free ticket to go to that and I went and I was, you know, I was with college friends, I was doing some substances and I’m like at this weird fine dining dinner while like. LCD sound system is on stage. Uh, and it was a super bizarre experience for me, and I was supposed to write about that, but instead what I did is I just took my phone and, uh, you know, I was a little bit messed up, but I, I don’t remember a lot of it. But I woke up with 57 interviews with random festival growers on my phone. And I wrote a piece called, what did people actually eat at Coachella? Mm. Because all of this stuff was coming out, like the 10 best bites. We have the truffled grilled cheese from whatever. And I interviewed people and they’d be like, um, I woke up and I ate 15 wheat thins covered in peanut butter. And then, uh, I took Molly and shrooms. Mm-hmm. Uh, and the peanut butter’s good because it, it stops you from passing out. Right, and it was, it was that, it probably, that’s probably more like, you know what I mean? Yeah, yeah, yeah. That’s probably exactly what happened. But it’s kind of like a, this fascinating, you know, difference between like this commodification of food and all these journalists writing about all this fancy stuff and then what people are actually doing, which is like, yeah, I’m here to do drugs in public and I’m gonna eat enough to not pass out. Did you see that? That they, this year they had. An OMA CAE experience by Nobu at Coachella this year. It was so bizarre. I was, I was there, it was three bucks five days ago. Three. No, I didn’t do the Omae thing, but yeah, we went, we got a $30 poke bowl. The rice was uncooked. The salmon was warm because you’re in the 110 degree desert. Well, that’s the thing, so, okay. Do you actually enjoy Coachella? Do you actually have a good time at this age? At this age, at this age? Where you went? I was invited by, by YouTube to go. Mm-hmm. And I flat out said, absolutely, you should have gone. We could hung out. You literally could not pay me enough. To do this. There’s nothing about it that seems interesting to me. I’m very grateful for YouTube offering me the chance to go to Coachella. No, I, I had a great time. It was super rough. A lot rougher than when I was like 24 when I went last. Yeah, sure. But for me. Uh, I love the, there were a couple bands, especially down on the ballot that I was really excited about seeing that played at like 11:00 PM No, literally Gaga. Yeah. I, we, we missed that. ’cause we had, we have jobs, so we couldn’t just go on a Friday. Oh, that’s okay. Um, but that’s okay. But, but, but no, I was like, for me, we got in there as soon as the festival started at one because all the bands that I like played at 2:00 PM and so, you know, you’d start drinking at like one. And you duck inside this tent and like Swedish punk band Viagra boys put on the most electric set you’ve ever seen. That’s cool. DJ G Gola, the techno DJ from Germany was there Infected Mushroom. You know them I love. Yeah, I do watch them play. Uh, Bob Villain for Bob Dylan. You heard of Bob Villain? Not recently. No. No. Great punk artist outta Britain. And so for me, getting to see all these artists that I’ve been listening to for a while in one place was very cool. Uh, but once the night falls and it just becomes this crowd crush. You get scared. It was like a little bit frightening. Can be scary. I don’t know if I could do another Coachella. I don’t know if I have it in me. I think I’m just like. Gold and grumpy because I, I don’t even like going to the Hollywood Bowl anymore because I’m honestly slightly uncomfortable for several hours. I, I can’t do a whole weekend. Yeah, yeah, yeah. Sometimes I feel you have like a lot of life left to live. I buddy. What, where’s he, where does it go from here? I wanna be very comfortable. As you should. As you should with Little Dust and Little Sun could move into a convalescent home when he is like 45. No, no, no, no. We just gotta do like Coachella light, you know, we gotta go to one that like has like a good seating area with the little steam like yeah streamers of water so you don’t pass out. We used to have LA Coachella, it was called FYF. It was great. I used to go to FYF every year. FYF was awesome. You take the train there, you’re back home by nine. Used to go to FYF every single year and then they canceled the Janet Jackson one and then they never did it again. I saw Mitski there in 2015 is incredible. Me too. Max, if you were to travel to one point in history to eat the food, what would it be? I think I would go back to England specifically. Brighton. Okay. In, I think it’s the 1820s. Interesting. Um, there was this period of time at the Brighton Pavilion where the future King George iv, he was the region at the time mm-hmm. Was. He was there and he was like a party animal. He loved having these huge parties. He loved having huge feasts. He was, I mean, he was grossly overweight with gout and still just consuming massive amounts of food because his chef at the time was Karem. Oh, so like one of the greatest two French chefs of all time. He was working at the Brighton Palace and he would have hundreds and hundreds of people have these huge, huge feasts. But the whole palace has like. Four or five bedrooms. Ooh. Because didn’t want people staying over. Makes sense. I wouldn’t want people staying over either. It’s, it’s why Queen Victoria who enjoyed it there, she ended up like, not, she, she pieced out. This was later on, obviously, because where is Brighton geographically? So it’s just kind of like straight south of London. Mm-hmm. Right on the water. It’s a lovely sea town. Um, very big during this era, during the Georgian era. Mm-hmm. And, uh, the pavilion is really interesting because it. Does not fit in. It looks like it should be part Turkish, part Chinese. Interesting part English maybe. And then, and so it’s like got these, you know, the turban domes or the onion domes and stuff. But it’s beautiful and ornate and, um, really quite opulent. And, and the kitchens are phenomenal. Mm-hmm. But these meals, they’re, uh, menus from the time. And we’ll have like 70 dishes. Yeah. That would all be trotted out for one dinner. Wow. And every single one of them, they have pictures and every single one of them is more spectacular than the last, regardless of how they taste. Just looking at them. That’s, that’s why I would want to go. Mm-hmm. It’s so funny looking back to basically any era older than like 150 years ago in the gap between what rich people ate, what poor people ate. Oh yeah. Was so much wider than it is now. And listen, I’m all for, um, democratization of like all things. However, bring back wild aristocratic cuisine because even now, like the richest people in the world, they’re not eating that differently from us. Mm-hmm. You know what I mean? Like we have the ability, you can go to Coachella and go to the Nobu Oma CAE menu that’s like not that much farther than what a saltan might be eating. You know what I mean? Sure. You’re doing it at Coachella after watching Gaga. Sure. Like. That is really the stuff of dreams of just having an entire, like literal brigade of French chefs. Right. Just doing your bidding. What were like the dishes that you would be most excited to eat, like the style of cuisine back then? Um, the most excited to eat or the most excited to see because either, either gro or a few different things. Either or. A lot of it was like, how many grotesque but impressive things can we do with an animal in its bones? Yeah. So there is that. There is that. Um, but I, I think like visually, I love, they have all these amazing molds that are basically gelatin molds. Mm. Love a good aspect, but, but they weren’t always aspect. They could be other things. Okay. You know, that were like molded into these amazing shapes. There’s one called AM Macin, which is just like layer upon layer. It looks like a castle. Oh my God. Filled with fruit and, and gelatin. The thing is, I don’t like gelatin, so I don’t actually wanna hate these things, but I love looking at these things though. There is something called a flury, which. Um, I really do like, and it is made with gelatin, but it’s also made with cream. Okay. So it tastes more like a, like a creamy, like a pan panta say. Yeah, like a panna cota. It’s, it’s exactly like panna kota, whereas like, just pure see-through gelatin, not my, not my jam. Um, but I think that like food wise, what I would want to eat would be the pies. Mm. Okay. The savory pies. Okay. Where it’s like we’re going to put, I don’t know. An entire Capon chicken or something like that into this pastry, along with a bunch of gravy and vegetables. I mean, it’s basically a really, really fancy chicken pot pie. Yeah. Yeah. Straight up pot pie. I kaons are the most underrated animal. No one talk about abouts. No one talks about Cape coupons anymore. No capon. It’s a, it’s a, a neutered rooster that they fatten up over time and let it actually like grow to maturity. Right. Yeah. They’re huge. They’re huge. I, I made Cape Ons. We. It got him for work, cooking some historical dish, I’m sure. Or maybe it was fancy fast food. I can’t remember. We got ’em for work and we had like three leftover cap coupons and I roasted ’em for Thanksgiving. Incredible. Great meat. They’re really expensive though. That’s, I know. I think that’s why I think I bought one. It was like 70 bucks. It’s a lot of meat though. Worth it. But also It is, but it’s, but you could also buy like three chicken. You’re still right. No. Yeah, yeah. You’re so right. Also, turkeys are, are way too cheap. We need to talk about the price. Turkeys don’t eat that much. I’d rather eat a cape on than a Turkey any day. I feel like Turkey prices have to be subsidized. I reckon this’s like such an American food. Mm-hmm. I don’t know that for a fact, but I, I, no, it is, I mean, I don’t dunno about the subsidies, but yeah. Turkeys being like a native American bird. And then do you know the story of how like Turkey became known to be as turkeys. Do you know, have you done anything about this? I have. And I can’t remember. I, I forget what I’ve researched about a week after I’ve researched. Once I make the video, it’s like really make impression stick. You know, like right now everything is the papal conclave of 1549 and I know nothing else. Alright people, oh God, I gotta watch conclave. But I had something to do with like. The, the birds were stuck in a port city. Mm-hmm. And people, it was a port city in Turkey, and people saw the birds and named them turkeys, but they weren’t even American turkeys. They were like Ethiopian Guinea fouls. Oh, hey. And then people were like, Hey, you messed up this thing. And so it’s this weird like, mistake on, a mistake on a mistake that ended up with them being called turkeys. And they were literally just like a, an ancient Aztec bird that people used to. Killing eat. Um, I can actually tie that to the papal conclave of 1549. Nice. Nice. Because the, the cook at that conclave was BPI who wrote this massive, he was like the first celebrity chef in Europe. Mm. Sick. And he made this huge book of all of the recipes and it includes the first written recipe in Europe for or anywhere for Turkey. No way. How interesting. Which was a brand new. Brand new bird. He actually, he also had like, um, American style pumpkins and, and a lot of other ingredients that, uh, were, were brand new. Wow. That, that is genuinely, like when you talk about what history, what historical era you’d wanna go back to. I think one of the things that I’m really attracted to is the idea of newness. Mm-hmm. Anytime there’s like an excitement that’s true around something, right? Sure. I think is really cool. It’s like Woodstock, you know, excitement about, um, granola or whatever. Um, but to me, like the most exciting time in at least like the modern history of food. Mm-hmm. Was the 1904 World’s Fair in St. Louis? Oh, the World’s Fair. The Louisiana Purchase Exposition. Hear me out. So like. Every time you hear about, uh uh, the hamburger, the hot dog, the waffle cone, uh, iced tea, the peanut butter and jelly sandwich, there’s always some sort of link back to the 1904 World Fair. Mm-hmm. And all of those foods like claim to have been invented there. And all of the claims have been absolutely debunked. Yeah. Right. But also the fact that there are these very specific stories, so. There’s the, the hotdog myth that Antoine Ger was just serving Frankfurter style sausages with white gloves inexplicably to all his customers. And then his white gloves ran out and he went, oh God, I have to find bread to put it in. Hmm. And then there was a conveniently oblong bun maker next to this man, and he said, does anyone have more white gloves? No, but I have this. Wow. Literally, and like none of it makes any sense. Ditto with, um, an ice cream vendor. They just copied the hotdog myth. There was an ice cream vendor that ran outta cups, and there was a Syrian waffle vendor, Ernest Humvee, who was next to him, and I can make an ice cream vessel, and the waffle cone was invented. Syrian named Ernest. True. Same thing with a guy named Old Dave Davis. Claims to have invented the hamburger there, a man named Richard Chenin claims he invented ice tea despite there were accounts of it going back 50 years. Interesting. Uh, but the fact that like the 1904 World’s Fair, it was such a massive thing. There were 19 million visitors, took up 1200 acres, had 1500 unique buildings constructed, and it was centered by 11 massive palaces. 62 countries and 42 states had their own buildings there. Wow. And there were all of these restaurants serving different foods because this was such a turning point in American history as well. This is when America was coming outta the Civil War, um, before World War I, it had just gotten sort of into the neo colonialization. Mm-hmm. Uh, movement. So like, you know, we’d kind of just annex the Philippines from Spain at this time. And so it was, there was this big idea that like, America is now a world player and we need to show it in St. Louis, America’s fourth largest city at the time. And so they put so much effort into this. Uh, there was something called the Grand Tyrian Restaurant that seated 3000 people and had replicas of the Alps. Yeah, there, um. There’s something called the Palace of Agriculture, where there are two acres of space devoted to the, all the cereals, tubers, coffee, tea, meat, eggs, spices, beer, whiskey. And the official guidebook promised everything else used as food or drink by mankind. Wow. So it’s this like way for America to try and show the entire world that like this is who we are as a country. We’re an agricultural nation, we are a nation of culture and cuisine. Uh, and also they, there were some upsetting parts of the World’s Fair. Oh yeah. So the, yeah. A lot of babies died, but we don’t have to get into that. Why buttie? Okay. So, so, so we’re, you can throw that, but we don’t have to get into that. So there’s all the foods you can try the first hotdog, but Yeah. Yeah. There was like a lot of, uh, uh, scientific sort of expositions. Mm. Oh. And one of them was, uh, baby incubators had just been invented. Oh. The problem is they. They used real babies in the exhibit. Oh no. And, um, they didn’t hire any doctors to, to watch over ’em. Oh no. And so there was a lot of really upsetting things to the 1904 World’s Fair, but also a lot of very, very exciting things. And that’s why I’d want to be there. I thought I wouldn’t talk about the Dead babies then. There you go. Talk about it again. I would love to visit a World’s A World’s Fair. Yeah. Either that one or the one in Chicago. 1893. Yeah. Yeah. Or um, and that’s where a lot, a lot of foods came outta that. Mm-hmm. As well. I think that’s why everyone felt emboldened in 1904 to just start lying. Yeah. Yeah. Because they knew all of the 1893. Well, and I don’t even know that like the foods were necessarily invented, but that is where they got. Popularized. Yeah. Yeah. Because it was like, yes, I invented the, the cereal and now I’m going to put this cereal out every, and I, I had no way to tell people about it. Yeah. But now I can because there was no TikTok. You have to go to World’s Fair. One was the most recent World’s Fair. Was it 1904? Was there any other one? I know it was like 64 in New York. Really? Yeah. There might have been one after that, but that’s the last one that I know of. We should do that. And that was a really cool one because, um. So you can still go and see a lot of the buildings mm-hmm. In Queens, uh, from where it, when it happened. But Walt Disney offered to build all of these different companies, their showcases. Oh, interesting. And he said, and I’ll do it for free. Oh, you have to pay for the, for the materials, but I’ll do it for free. Wow. But then I get it when the bear is done. Oh, like the IP of it? The, the physical things. Oh, gosh. So things that came out of that were things like. The, um, the tiki, Tiki tiki room. Oh, wow. The, uh, it’s a small world. I believe that was like Kodak or something. That was, that was there the utopia. That was, I believe, general Motors. And so no way. He built them for those and then took ’em and put ’em in Disneyland. Wow. That’s crazy. Crazy. It was a really crazy man business. Uh, man. Really is. I just went to Epcot for the first time, like two weeks ago. I wanna go to Epcot. Uh, and I, I love these like, uh, proto utopian visions of the future. Yeah. Especially as it relates to food. Mm. You know, and Epcot is just like chockfull of all that. I wish I could go to ept. When you learn what Epcot was meant to be, it breaks your heart. Of what it is. I actually really enjoy Epcot now Uhhuh. But it was meant to be, it was a, a prototype for a communal city that would be self-sustaining. Yeah. And it was, and that was his dream was to actually have this be a thing. But then he died. Mm-hmm. And, uh, the people left in charge of the company were like. Well, let’s build it, but instead let’s do the showcase of the the world showcase. Instead, we’re gonna charge Josh $15 a drink and he is gonna drink in all 11 countries. It’s like the same name, Epcot, but it was, was it the something prototype community of tomorrow? That’s what it experimental prototype community of tomorrow. And then like what it ended up being is just so different. Mm-hmm. Like I said, I enjoy it. That’s so interesting. Love doing that drink around the world, but. It’s like this was not what it was supposed to be. Well, sugar Ray performed there when I was there, so if it had been an actual self-sustaining community, then I don’t think I would’ve gotten to see Mark McGrath while like drinking a, I think I drank a bru Dimont Chino from the Italy section on 104 degree day in Orlando, Florida. It was boiling. Sounds sticky. I’ll only go in January or February. No, I’m not joking. God forbid, max is slightly uncomfortable from the heat, all about comfort. He’s gonna get the vapors. You would fit, you would fit in, in the Victorian era. Just a dandy fainting every day. I think we should do another World’s fair. I think the, I think the people want it. That people crave it. You know what, I think it’s a w It brings countries together. Yeah, I think it does. I think it’s time for us to reinstate it. Us three. I think so. I, I’m just laughing thinking of all of the insanity in the 1904 World’s Fair. Um, so much of it was anytime there’s like an Olympics or any massive international event Yeah. It’s always like some form of propaganda depending on how you view the term propaganda. Right. Okay. But this was very much like America trying to assert its superiority. Yeah. And like. There were a couple pretty upsetting expositions. One was just Geronimo. He was just a 75-year-old man and, and they had Geronimo basically being there being like, yep, the white man conquered me. Do you wanna buy an autographed hat? And like that was actually just an exhibition that was there. Paycheck it, like literally, Hey, we all gotta work. Uh, and so I feel like I don’t know what that looks like in a modern world’s fair. Scenario. You know what I mean? Ais and holograms. I mean, I think Wow, hologram. I think also there’s still that, like you said with the Olympics, there is still that, uh, aspect of, of nationalism and everything. But, but then I got to see go Jira, play the opening ceremony of the Olympics, and that was psyched. Do you remember that? You know what I’m talking about, the metal band that had the marine, the decapitated marine tine. Oh, yes, yes. France. France, France. Yeah. So that was, that was cool of France to do. You were there. No, on tv. I was watching TV and I was like, oh my God. This is one of my favorite, favorite metal bands. Yeah. You have one of those? What? A tv? Yeah, I got a tv. I, if I can offer one more alternate, historical go period. Sure. Go ahead. Go ahead. That I think we would all really enjoy going on this adventure, William Dampier. Oh yeah. I dunno who that is. William Damier. Except then you have to live on a ship that Yeah. Max is out. Max is out on a ship. Talk about uncomfortable. Is he a pirate? He was a, yeah. Uh, he was a privateer. A privateer. Okay. A pirate with sanctioned papers for piracy. Uh, but he was the first person to describe to a European audience, uh, chopsticks, barbecue, and guacamole. Yeah. Uh, and he also took extremely detailed notes and journaled about all his favorite animals to eat. And he had just like hundreds and hundreds of notes. I’m like, uh, armadillo kind of ass. Uh, and his favorite animal of all was The Flamingo. The Flamingo, yeah. And I would love to eat Flamingo. Max will bring some back. We’ll, we’ll dry it into jerky and bring it back to your beautiful palatial estate and, uh, Flamingo. I believe he also really enjoyed Galapagos. Tor it. No. Are they still around? There’s gotta be a couple. There are. Okay, good. You’re not allowed to eat ’em anymore. Yeah. Fair point. Well. Thanks, cancel culture. Spring always gets me in the mood for fresh starts cleaning out closets, planting something new. And this year I’m diving into a new language with Rosetta Stone Tortilla. Uh, re you know what that was Nicole, that was you speaking. Excellent Spanish. That was me trying my best. But I think there’s something really exciting about the idea of traveling somewhere and actually speaking the language, ordering food, chatting with locals. It’s a totally different experience when you can truly connect, which is why I use Rosetta. Stone before going to Mexico recently, and I was able to talk about Oaxacan food with a wonderful chef that I met. That’s so awesome. Um, Rosetta Stone has been the trusted leader in language learning for over 30 years, and their immersive approach actually helps you absorb and retain a new language naturally, whether you’re on your desktop or learning on the go with the app. What I love most is the true accent speech recognition feature. It gives you real time feedback on your pronunciation, so you sound way, way more natural. Plus there’s no translation crutch. It trains you to think and speak in your new language from the start. Grande. Did you know that? Um, I was literally googling hi mate a few days ago trying to find out what a hi mate is. So, and I learned that ’cause I was in Mexico. Uh, don’t wait. Unlock your language learning potential. Now a hotdog is his sandwich. Listeners can grab Rosetta Stone’s lifetime membership for. 50% off. That’s right. 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. Spring is finally here, and that means more time for adventures, fresh air and doing what you love, not spending hours in the kitchen. That’s why I love Factor. They’re fresh, ready to eat meals, just take two minutes to heat up so I can fuel up fast and get back to my day. I just had the truffle butterfly mignon and it was. Oh my gosh, incredible. It tasted like something from a restaurant, but without any of that tedious work. I especially love the potato leak mash, and with 45 menu options, I can mix it up every week, whether I’m going for Protein plus Keto or calorie smart meals. I’ve been super busy juggling family work and a really active social life. So using a service like Factor has really made life a bit less complicated for me, especially when I’m running around putting out fires all day at work. Literally and figuratively factor isn’t just for dinner. They’ve got delicious breakfast, quick lunches, and even snacks and desserts, all made with quality ingredients and no hassle. It’s easier to savor more this spring factor meals pack in the flavor with none of the fuss. Get started@factormeals.com slash hotdog 50 off and use code hotdog five zero off to get 50% off plus free shipping on your first box. That’s code hotdog 50 off at factor meals.com/hotdog. 50 off for 50% off, plus free shipping. All right, y’all. Now it’s time for a segment where me, Nicole and Max put our food trivia knowledge to the test. It’s time for our very own trivia segment called. Yummy in my tummy. Got some trivia for you robot. Maggie has three questions. Prepared Nicole and Max you and I’ll wait until the question is complete and then we will answer if wrong. The other person gets the chance to steal and earn the point. Let’s hear that first question. Which movie permanently changed movie marketing tie-ins with a landmark product placement deal for Reese’s Pieces Peanut butter candies, ding. Give it to Max et. The extra terrestrial. The correct answer is et. I did not know this. The extra terrestrial. The extra terrestrial. I did the ET ride at Universal in Orlando. What did you say your name was? He said my normal name, I you’re supposed to lie. Where is your whimsy? I don’t know. Was my first time, time on it. You have say so something funny, like it’s like butt ass or something. You play like butt past or like something. Thank you butt ass for saving our blame. Yeah, but it was, it was such a nice time. ’cause you the an, the animatronics and all the set building, it’s like all of these virtual simulator. Fast and furious rides where you’re just like on a bus. It makes you wanna vomit. Bust in there. Yeah. Oh my God. It makes you nauseous. Yeah. I love the ET ride. They used to have the ET ride here. I know. I loved it. You killed it. Yeah, you killed it. Well, never seen the movie. Oh, it’s good. It’s good. The US military contracted with a sweets manufacturing company to produce witch candy for World War II troop rations. Ding. What is a Hershey bar? The correct answer is Tootsie Roll. Aww. I’m sorry. Really? For World War ii. I didn’t know that. What, but Tootsie Rolls predate World War ii, right? I don’t know. I’m pretty sure they do. Hmm. Robot. Gotta look back. Back to the lab robot. It was like a contract thing thing. Hershey Bars definitely existed before that, but they did work with Hershey to produce, I know the D Ration chocolate bar, which was meant to taste worse than the actual Hershey bar because the problem was, it was supposed to be like your emergency ration. This is the last thing. That will because it would last forever. I see, I see. But the first ones, they tasted so good that the soldiers would eat that first and then everything left for emergencies. Silly soldiers, they put some sawdust in, so they literally made it less palatable. That’s so funny. Oh man. Wartime and they never changed it back. Oh no, just kidding. She, I give you a, give you a hard time. By the 17 hundreds Infirmaries and Apothecaries began prescribing what type of oil as a cure, all for a wide array of conditions, rheumatism, rickets, joint pains, colds, and to help heal wounds. Ding, I’m gonna say castor oil. The correct answer is cod liver oil. Cod liver oil. That’s what I was gonna say. Well, is that the same as fish oil? Specifically the fish cod? Yeah. No. From its liver. Whenever. No. You know, whenever you But yes. Fish oil. Fish oil thing is, yeah. Yeah. That’s cod liver. Oh, is it? I don’t know. Asking you guys, I don’t know. Every time I have fish oil, like tablets, it probably is. It says co. Some say fish oil, some say cod liver oil. Have you heard of something called, um, Han or Han Oil Never or Han Grease? No. Never. Somebody, somebody, uh, asked me the question. They were like, if people render pork fat in dard, in beef fat into Dao chicken fat in total chicken fat in de smalt. Do people ever like render fish fat into a usable fat? And I had no idea. And so I started doing some research and apparently in like indigenous communities, specifically in like British Columbia area, there was a massive trade of something called Uli Chandre. So they would take a bunch of, uh, like needle fish, these like small oily fish. Mm-hmm. And they would just put ’em in this giant fat Wow. They would pour boiling water on it. And then evaporate the water and strain off the grease. And it was like a massive trade thing. Awesome. And I heard some people talking about it and they were like, why don’t we eat that today? And they’re like, oh, taste awful. Mm. Spoils really quickly. But also if you’re living in the cold and that’s part of your, like, you know, diet right? Doesn’t, but yeah. Not a big market for, uh, for fish grease these days. All right, Nicole and Max, 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 casserole. We’re firing in all cylinders in gold. How so? Uh, everyone’s got one and they smell like onions. Oh, terrible. I’ll never get over that. Who approved that? You did? Uh, yeah. I, I literally remember in, in a pitch meeting, I just, oh, I remember. I just blurted out opinions or like casserole. And it stuck five years later. Here we are. Here. We proud of us. Here we are us. How many, how many episodes? Couple hundred. I don’t know. Like maybe 200? Yap. A lot. 54. Hell yeah. We’ve been speaking to each other for 254 episodes. God, this has to stop. All right, let’s get to that first opinion. Hey guys, this is Elena. I’m from Arlington, Texas. Go Rangers. Woo. But I’ve recently been living in San Diego with my friend that’s from North County there. Go Padres. And we’ve been having this conversation time and time again, but what are the main differences between Tex-Mex and Baja Mexican food? See, I think Tex-Mex is spicier and a little more cheesy, but she thinks that Baja Mexican food is just like. More seafood based. Anyway, please help us out. What’s the main differences and which one do you like more? All right, love everything the mythical kitchen does. Bye bye. That’s cute. Max, do you have any feelings about this? I mean, I think seafood is a big mm-hmm. It is. It is a big difference. Mm-hmm. But I also think that the cheese that they tend to use is a big difference. That’s right. Um, Tex-Mex, I feel, uses American style, like cheddar cheese. Mm-hmm. Right? Whereas Baja uses like Coha and stuff like that. Um. I feel like Baja style relies more on actual Mexican ingredients, whereas Tex-Mex relies more on more Americanized ingredients. And it’s interesting when you’re talking about this because what is America and what is Mexico was very different when a lot of these foods were even in invented. It’s all, it’s all Mexico surprise. It’s all Mexico. But so, so like I grew up like partly in North County, San Diego and like Oceanside, I, if I had to guess as to why. The cuisines are different ’cause they are, they’re, they’re both norteno, so there’s a lot of wheat grown in both parts. So a lot more flour tortillas used there than if you went to like the Yucatan, right? Yeah. Corn base. And um, but there is like this distinct difference where I feel like Tex-Mex food is known as being a lot heavier. Right? It’s a lot of like Carnegie Sada, a lot of stews heavy like combination plate style food covered in shredded yellow cheese. Right. And I’m wondering if that’s because the communities there created their own Tejano identities. A lot more than say, Southern California, where I feel like there is more cultural diffusion and there’s like a faster rate of immigration and immigration. Hmm. Right. So I, I was talking to a Mexican food writer who made the claim that LA actually has the most diverse Mexican food scene in the entire world. Oh wow. They’re like, there more regions of Mexico represented in LA than in Mexico City. Oh, no way. And they’re like, because you have so many people that are. Moving to Los Angeles who maybe had to flee their homes or maybe just immigrated out for more opportunity. Right. And he is like, if you go to Mexico City, there’s a lot of their own biases where maybe Oaxacan person goes there, tries to open Oaxacan restaurant, and they’re like, we don’t want that crap here. Whereas you can go to LA and find your community. Right. That has that. And so I’m thinking that maybe Southern California has like a faster immigration, immigration pattern. Interesting. And there’s maybe more like Tejano families mm-hmm. That have lived there for a while that have created sort of its own unique. Food style, but that’s, that’s just my guess. Yeah. For me, I don’t know. My mind immediately went into like Mediterranean food versus like mainland Turkish food. I don’t know why I had that like, um, like side by side comparison. I think it’s like the freshness of like, like you said, like it’s ingredient based. It’s a lot of fresh veggies, a lot of fresh proteins, things that are more fresh. And then whenever you go to like. More mainland, it’s more like heavier. Mm-hmm. More heavy duty foods. Lots of things that like you eat in the morning and it satiates you all the way until nighttime. So that was my kind of one-to-one comparison of Tex-Mex versus Baja versus um. Turkish food and Mediterranean food. Yeah. Like a lot of my favorite food is like Baja Californian food. Like, um, Sloan style, uh, like macOS. Uhhuh is like one of my favorite things. And you go to San Diego, like TJ Oyster Bar is one of my favorite restaurants of all time. They have a lot of like cool Sloan Specialties. macOS Erman is a great food truck doing fish tacos and so yeah. Also water, like ports just have more cultural diffusion. Sure. Naturally. Yeah. Industry, just more diverse food stuff. That’s interesting though. I’ve never really thought about that and I love both. That’s the thing. It’d be hard. Both are delicious. One will make me nap. Right, right, right, right. But, but I, I love both. I agree. As long as I can have a cold beer with either I’m in. Same. Yeah. I’m in. Hi guys, love the pod. Um, I am listening to the Taco Bell versus Del Taco episode, and the little bit of trivia at the end where one of the questions was about German chocolate cake and where does it come from? Oh, oh, I remember this, I actually think is a really interesting history. So German chocolate cake came about because a housewife wrote in a recipe to her local newspaper before. German’s chocolate cake because German’s chocolate was a specific kind of baking chocolate. Okay. And the recipe got really, really popular. Everybody loved it. Eventually they dropped the apostrophe S and it just became German chocolate cake. So that’s a really interesting, um, origin story, in my opinion. Just a food history. And then my. Specific, maybe controversial opinion is that tomato and peanut butter goes really well together. One of my favorite snacks is a really good seedy whole wheat bread. Like with sunflower seeds is the best, with a good smear of peanut butter and two slices of really rip summer tomatoes with salt and pepper on top. It is the. Best again, love the pod. Thank you guys so much. That sounds like one of those, you know, when Iwhenever like a new food product is invented, they hire just a massive amount of like, especially back in the day, like women’s magazine writers to be like, write us a three ingredient recipes. Yeah, sure. This new fangled with, with Miracle Whip, with, you know, stuff like that. That sounds like one of the OG peanut butter recipes. Yeah. You know, that said, I think peanut butter. Can do No wrong. I love so much. Yes. Same. That I’m like, have I had it with, so the thing is, I have had it with tomatoes. Okay. And it was not good, but it was not in that style. It was a recipe from, I wanna say the, the teens, the 19 teens. For a peanut butter and tomato soup that was sold, uh, served at schools around America and it was not delicious. That sounds good to me. Yeah. You’d think because there is, there is a, a type of soup from West Africa that is Yes. S and it tastes good, ma. Yeah. This ma not taste good. And I think it simply has to do with ratios. Sure, yeah. Certainly. You know, um, so. Yeah, also like hundreds and hundreds of years of food culture and being developed, you know what I mean? Yeah. So my, my aunt is actually Senegalese and I grew up eating, like, she just called it peanut sauce or MAA all the time. And to me it is like one, if anybody has any weird peanut butter opinions, I’m like. You gotta try this. West Africans do so good. One of the best foods in the world. So good. Oh, she makes her own like habanero hot sauce, like preserved in mustard oil, the way the like oil sits on top of it. And it’s like tinged red from the tomato paste. And the palm oil. Palm oil too. So sexy. Um, I would eat the peanut butter, sunflower bread. Tomato sandwich. I really would. But what I would do is I would add some like heavy, like. Malden salt and then some crushed red pepper on it. And I think I would absolutely love it. See, I don’t like tomato on my sandwiches, so that’s at all, that’s my thing. No. So I need it. They tend to be, um, they add too much moisture fair to the sandwich. I’m here for the wet and I’m like, yeah, see, I don’t like, I don’t like that. Sometimes I need it sometimes like, uh, like I have a BLT once a year. Like, I need the tomato to be the most delicious, gorgeous, juicy, wet tomato of all time. Sometimes I have like a mayonnaise and tomato sandwich, like a fresh summer tomato. Mm. So good. Yeah. Mayonnaise, tomato, salt and pepper is maybe the best sandwich ever. And it’s gotta be Duke’s mayonnaise. And on white bread. And on white bread. Yeah. Yeah. Not like Wonder Bread. Not Wonder Bread though. No, no. But not toasted, but like, like a middle of, of the road country. Yeah. Oh. Country loaf. Not, not like a, not like an artisanal sourdough. That’s gonna be too hard. No, no. A country Loaf. Country. Nice. Country loaf. Country loaf. Uh, German chocolate cake. Do you know anything about the history of German chocolate cake? This is so cool. No, but it kind of reminds me of Ruth’s Chris, do you know? No, I know nothing about this. So I used to work for Roots, Chris. Oh, no way. In college. And we had to learn the history. And it was originally, it was from, uh, new Orleans and it was called Chris’s Steakhouse. Okay. And then Ruth Fitel bought it and she was like, well, now this is Ruth’s Chris’s steakhouse. And eventually people were like, too many apostrophes. Yeah. Let’s get rid of one Grammar, please. I think they got rid of the wrong one because Ruth’s Chris Steakhouse makes no sense. Sounds weird. Ruth Chris’s steakhouse would make it sound like her name was Ruth Chris. But at least it. Rolls off the tongue a little bit there. Sure. Yeah. But I get the dropping of the apostrophe S with German’s chocolate cake. That’s just like what we got. German chocolate cake. Yeah. It feels like a loss for the German. The German chocolate company though. You know what I mean? It is, but are they around anymore? I’ve so clearly they needed the advertising. Are Ruth, are Ruth’s Chrises around anymore? Oh, there’s one down the street. Is there. Yeah. They actually just redid one out. I never, they’re definitely bleeding cash though. They’re definitely one of those companies that you’re gonna hear about where they’re like, well, they have $450 million in corporate debts. I just read a headline about that with the Jack in the box today. I don’t know. They charge like $80 for a filet mignon now, so it’s nuts. There used to be one in Beverly Hills, I remember, but that’s the only Ruth’s Chris I’ve ever seen in real life. How many are there? Are you Googling it? Yeah, I just searched Ruth Ruth’s Chris bankrupt, and turns out they’re not fake, but they just seem like they’re the next, next one to go bankrupt, fake, you know what I mean? Maybe they’re thriving and I don’t know. I, I honestly don’t know. Well, if they’re gonna get rid of Forever 21, Ruth’s Chris Steakhouse must be us. Well, it, it just depends. Does, does private equity buy them? And if so, then they will go outta business. ’cause that’s what private equity does. They did it to Toys R Us. They’ve just done it to Joanne’s. But Fabrics Joe. Oh, not Joanne’s. I know. I went to the blowout sale. I’m so, I know. I was sad to, I go to Joanne Fabrics all the time. I love Joanne Fabrics. I love to craft. Oh no. Chris is owned by Darden. Yeah, that’s gonna be tough. Dar So Dar Darden is like, um, they owned at some point. They’ve given ’em up now, but they owned like Olive Garden and Red Lobster and Longhorn Steakhouse and they’re like, all had problems. Yeah, yeah, yeah. So they’ve given, given those up, but Ruth’s Chris might be the thing that they’re, they’re really holding onto. Mm-hmm. Um, well, interesting. Uh, private equity saved McConnell’s ice cream. Oh, nice. It’s like the one story that, like private equity, like we did one good thing. It’s like, it’s like, look over over here. What show the whole, that’s their PowerPoint presentation. It’s literally that in like, in like the GMO circles. It’s like the, the papaya thing in Hawaii where they’re like, Hawaii wouldn’t have papayas if not for GMOs. And then it’s just like, what’s mon other? And then they’re like, don’t worry, we got room for one more. Jamie. One more. Come on. Yeah. The clue that is not German is the coconut. Yeah, could have fooled me. Hey Josh, Nicole? Uh, my name is Josh Head Max in Florida. Uh, I was wondering why is it that, uh, when these foods are brought to America, uh, Japanese or Japanese cuisine is kind of treated as a very fancy. Uh, like high end thing where lot going to a ramen store or going to a sushi place is always a very kind of inexpensive affair. Oh, okay. But Chinese food is very cheap, very affordable, bought in bulk, and it’s kind of just like basically fast food. Mm. Uh, I’m wondering if you have any, uh, input as far as the. Uh, the food history of these two, uh, disparate Asian cuisine and why they fill two much different cultural niches in America. Thanks. Bye. You have feelings? I, I have a lot of feelings, but it’s, this is a very, very, very deep topic. It’s very complicated. Yes. Well, first, so he mentioned sushi. I’m mm-hmm. Right there. That’s the reason. It’s, it’s exp Sushi is expensive because fish is. Just more expensive than pork. There is, and the expensive ramen thing is very, very new. That’s new. And that I think has to do more with marketing. Mm-hmm. And a lot of the Chinese, first of all, it is just generally. Has more history in America. Mm-hmm. Um, there was a larger population and there was a lot more racism. They both had a lot of racism. Sure, sure. For sure. But the Chinese had a lot of racism specifically about their food. Mm-hmm. And the cleanliness. Mm-hmm. And everything that I just think. Never really went away in, in any ways. Yeah, there there was a much bigger earlier wave of Chinese immigration and then there was a kind of second wave of post World ii, post World War II Japanese immigration. Mm-hmm. To America. And also at this time, there’s this weird period in American history in the seventies and eighties of like. Japan, Ophelia, but also Japan phobia. Sure, yeah. Yeah. Where we were so worried. Remember got weird, weird segue talking to Terry Cruz, who grew up in Flint. Mm-hmm. Where he was like, if you drove a Japanese car, they on the street. Yeah. It would, we’d fire bombing. Yeah, yeah. Right. Because like they were so afraid of Japanese, like industrial capacity. And then it, there became all these like weird, this weird myth making about Japanese culture and Oh, it’s all about respect and the artisan and, yeah. Precision and all this, and so that like built the myth up in the food as well. Sure. We hear people talk all about, you know, you watch Giro Dreams of Sushi and it’s like mm-hmm. For every Giro in Japan, there’s also a seven 11 selling, like, you know, a deep fried cheese filled, you know, fish cakes. Yep. Um, so I think we’ve had this weird myth making and a majority of the sushi restaurants in LA for at least a long time, we’re owned by Korean families. Mm-hmm. Yes. Because they knew that people had this idea that they’d spend a lot more money on Japanese food, and that’s sushi, but it’s also chicken teriyaki is gonna be more expensive than– Yeah. You know, getting, uh, the, the Chinese equivalent roughly. Um, and so like Korean families are like, well, nobody really knows what Korean food is, so we’re gonna just sell sushi to white people at an insane premium. Right. Uh, and so there’s this weird like, kind of model minority myth, uh, stratification of Asian cultures that I don’t think is explicit for a lot of people. But then when you really break it down and like see the economics of it, yeah. It’s, it’s one of the most fascinating food topics to me, and I wish I was more educated on it. We can do a whole episode on it if you want. You can come back and talk about it. You wanna do that and I, I think it’s not just Japanese and Chinese. Mm-hmm. I think it’s, you know, big time French food. Yep. The ingredients are not necessarily more expensive or, or anything. Then. German food, Italian food, right? Mm-hmm. Mm-hmm. Mm-hmm. But it’s always costs two or three times as much. Yeah. Tapas. Don’t get me started on tapas. Oh my goodness. You, you can eat for an hour, spend $200 and still be hungry. Yep. Yeah. True. No, true. I had ramen yesterday. That tasted like hot Cheetos. That’s all I have to say. I literally went to a restaurant, sat down and had ramen that had literal red, like it was literal hot Cheeto dust on top of it. And I was like, alright, this is where we are now. It was good. The chef had seen that on one of those, like you– He probably saw it on our, our show competition. He probably saw– You have to put, yeah. And he was like, that looks good. Yeah, the audience liked it. All right, well that’s our time Max. Thank you so much for joining us. This is an absolute pleasure. Thank you for having me. This was fun. Where can people find you, Max? Tasting history on YouTube is probably the best place. Uh, tastinghistory.com website. Find him at a nice shaded bar by a beach. Not anywhere near the sun. Anywhere where the sun is not. Just any beach, any! Uh, thank y’all for listening to A Hotdog is a Sandwich. We got audio only episodes every Wednesday and a video version here on YouTube every Sunday. If you want to be featured on Opinions are like casseroles, hit us up at 8 3 3 Dog Pod 1. The number again is 8 3 3 Dog Pod 1. Max, have you called the number? No. Call, call 833 Dog Pod 1. You should. I’m going to. For More Mythical Kitchen, check out our other videos. We launch new episodes every week. See y’all next time.