What’s the best kind of bread sourdough? Rye? Focaccia? Free. Huh? Free bread. Free bread is best bread. 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. The show where we break down the world’s biggest food debates. I’m your host, Josh Scherer. And I’m your host Nicole Enayati. And Nicole. Today we are discussing, a dwindling American export. This is something that millennials have killed among many. They really have way to go, millennials way to go the free bread at chain restaurants. It’s the best part about chain restaurants. It’s the best part about chain restaurants. It’s the best part about going to any restaurant is getting the free bread plate. And now you go to any new independently owned restaurant, especially place a little higher end. Mm-hmm. And they got the free bread. The problem is it ain’t free. The free bread costs eight to $12. Bread service is what they call it, bread service. You got your pop over rolls, but no, no, no. These are the last bastions of American greatness and excess. That’s right. That’s right. That they have so much abundance that they just give you their food for free knowing– It’s such a nice thing to do. It’s a nice thing to do. It’s like genuinely is from a hospitality standpoint. It, it makes you feel loved and welcomed. The other ironic part about all this is, um, they filed for bankruptcy. They filed for bankruptcy. The, a lot of these places are struggling right now, so now we need to reignite the fire. Behind all of these chain restaurants and their free bread, Nicole, I’m ready. Giving them the publicity that they deserve. I mean, this is just a question that I’ve always wanted to answer myself because I love bread and I love free bread. Yes. So why not see who has the best free bread available? And a lot of people have. Very strong opinions about this. They really do. They really, really do. They’re very passionate about certain kinds of free breads that we have in front of us at our table. We have a lot of breads in front of us. Should we just jump into it and get going? Gosh. Do you have any opinions about these off the bat? Um, yes. I am so excited to specifically dive into the wood ranch bread because it’s almost like, have you ever seen those selfs saing cakes? Have you ever heard? Yes. Wood Ranch, free bread is like a selfs saing cake because it’s dunked in the most luxurious but ludicrously green. Mm-hmm. Herb butter ever. And it’s so spongy and it soaks it all up. And when you bite into it, it’s like a sham wow. Of garlic butter, margarine, orb sauce. It truly is. It looks dry on the outside. It’s like a toad. It absorbs moisture through its skin, you know, it’s. So to my, my money here. I think all of garden breadsticks may be like the most overrated bread product of all time. God bless ’em. Love the old garden. They’re so shiny though. They’re so shiny. We love that. Um, red, red lobsters, cheddar Bay biscuits. I don’t are biscuits, bread. Biscuits are defined as a quick bread, Nicole. So, but as you see, all of these here are yeasted bread, so this is different. But it is a bread product that they place on your table for free. It deserves a spot here. Right, right. Absolutely. Right, right. Correct. Also, the out honorable mention the Outback bread. Mm-hmm. I love how big and dark it’s. You know what I mean? Girthy too. It’s just so you know whenever you like eat, eat there, they like stick a huge knife in it. Yeah. And they wouldn’t give us the knife and I didn’t want to put a knife out on the table. Have you seen those twists? It’s such a, have you seen those twins that were. Do you know what I’m talking about? The twin, Mickey knows the twin interview where it’s two twins talking about how their mom got carjacked. I saw, I saw it on the timeline and I decided not to click on it. Oh, it’s so good. Very, very coordinated and very Australian, maybe Australian. Incredible. Incredible. Dang it. Well, we were in cleaning our birds and we heard this big bang. We said, oh no, another car, car accident. And one guy, he was up there with our mom and he. He went up there and he, he was coming back down, down towards us, and he goes and goes, run. He’s got a gun. So we have, um, a bunch of reds. We have bread from California, pizza Kitchen, we have Wood Ranch, we have Texas Roadhouse. We have. Outback. We have Olive Garden, um, red Lobster, and we have Cheesecake Factory. Sorry if we missed your favorite comment, your favorite’s down below. And comment how much you hate us and think that we’re, uh, doing dereliction of duty. Hey, but no, I’m saying we need to get taken down a pt, which too confident don’t need honey. I’ve been taken down plenty. I don’t need any more of it. Where do you wanna start? Let’s start with the Cheddar Bay biscuits. I feel C Ppp strongly about this. CBI don’t put any additional butter on my Cheddar Bay biscuits, which gimme a butter. Okay. Nicole’s, I’m well, I have Nicole’s butter and her biscuit, I’m butter. And her biscuit too. Not like that. Why would you say that? Has anyone been assigned to butter your muffin? Okay, yum. This the Cheddar Bay biscuit from Red Lobster. Mm-hmm. It has this beautiful golden hue. You can smell it more than any other bread. Mm-hmm. At this table. There’s little chunks of bright orange cheddar cheese. There’s flex of green chunks of bright orange, flex of green. That’s what I want in my food. Sounds like a sting song from the nineties. After one bite, I can tell you this is not being beaten. No, you can’t say that. You can’t say that. You know what I like about this biscuit though? It’s not as baking soda, baking powder heavy. Mm-hmm. As other biscuits, which I appreciate. ’cause sometimes whenever you bite into biscuits, they are so you can taste the leavening agents so strongly, but because of the cheddar and the green flex in there, you can barely taste it. How often do you make biscuits? I never make biscuits. You never make biscuits? When would, why would I make a biscuit? I don’t have to make a biscuit. Don’t work about a cooking show, dude. I don’t need to. I’ve been doing a cooking show for like five and a half years. Can you put mine over there? Thank you. I don’t need to make, you don’t need to eat my biscuit. Yeah, that was weird. But if there’s food in my hand, I wanna put it in my mouth. I, I really do like the flavor of these though. Yeah. Delicious. They’re excellent, seasoned. They’re, they’re almost like, I wouldn’t say almost too salty for a starter, but that’s just gonna get you to drink more like. Captain Morgan Blue au fishbowl, whatever. So food. Yeah, yeah, yeah. You know? Or order another glass of their $7 house white. I do detect a film. Now is that film from the extraneous butter I put on there or is that from the shellacked margarine on top with the bay seasoning? That is correct, Nicole. That is the shellacked margarine coating Your palate? Yeah. You eat this biscuit we’re talking about the wood ranch rolls? Mm-hmm. Exuding oil? No, these biscuits are filled with grease. They are, but it’s solid grease. It’s hydrogenated vegetable oil. For sure. Don’t I like use no butter. It tastes good. Can I tell you why? Because it melts on contact with the heat of your mouth. Mm-hmm. And it makes it more pleasant. It’s like rubbing coconut oil in your hands. Yeah. To give your partner a massage. You know what? That’s not. That’s sensual. That’s not sexual. That’s not inappropriate to say you don’t give your partner a massage. Like a nice end of day. Not like a sexy one. No, no, no, no. Massages are very And coconut oil’s. Coconut oil’s a good, it’s it’s non-com genic. See, it’s expeller pressed. That’s what I’m saying. We’re talking about the same thing here. Um, it’s a drop biscuit, right? You know the difference between like a drop biscuit and like a and a cut biscuit? Yeah. Yeah. Well, I don’t know. They are mass producing these, so how do you know they’re drop biscuits? Just because of their irregular shape. Yeah, they’re irregular lumpy shape. Which makes you feel good. Like, well, maybe they exude it out of a, out of like a piping bag, but I’m not, I don’t think it’s dropped with a spoon. No, I think it’s a robot spoon though. I think it’s a big old robot spoon scooping into the bats going. Yeah. Yeah, I think so too. Lapping it. I think so too. I think so too. God damn it feel good. You love him that much though. Yeah. How would, okay. Like what would you rate them like from one to 10? 9.3. I’m gonna give him an eight. What? There’s two, I think. I think. I think that a bread that is complimentary must be a little bit more bread like it is. It is a free, listen. I’m not complaining. It’s free. It’s beautiful. It’s delicious. Whatever. It’s almost like you said, it’s too seasoned. It is like this is a dish. Yeah, this is like a food. This is a dish. This is could, this is a food, not a bread. You could just sit there and eat these with a side of shrimp scampy and you’d be good. They should make like shrimp sliders. They should chop the shrimp up. Chop. Like get the, no, Don the shrimp. Take the worst shrimp. No, no, no. Don’t chop the shrimp like the ends of the shrimp. Oh, you mean the ones thatt eat just a tail meat? Yes. And the ones that people go eat, take it off their plate. This is waited for offer. Red lobsters save money. Uhhuh go when you do the endless shrimp. I know. This new CEO said he filling that. Yeah. New. He’s doing great and And when asked why, he said, because I can do math. Exactly. That’s hilarious. That was funny. But you take the EA shrimp tails and you pop the little meats out. Mix that with mayonnaise, uhhuh, put it back in the kitchen. Sell cheddar bay biscuit, shrimp salad sliders. I’d buy it. You know, my dad always taught me how to eat the meat off the tail of the shrimp at a buffet. He’s like, this is how you get more bang for your buck. Smart man by eating the, and I’m like, what are you doing? He’s like, there’s meat in the tail, Nicole. God bless him. Okay. Uh, that averages out though to a composite score of 8.65. You did that in your head? Yeah. Pretty smart. Wow. Soda, heart eating. Olive garden, breadstick. Okay. No, it goes split it with me and whoever gets the big, no, you have to start where I’m starting. Oh, just pull. And whoever gets the bigger piece has their wishes come true. Dang it. I want a pony. Okay. By Ginuwine, olive Garden, breadstick, also lacquered and grease. And that’s not all these breads. Only about half of them are lacquered in grease. Some of these are just bread. Why does mine taste like gasoline? It has a bitter, bitter note to it that I wasn’t anticipating. Do you taste that bitterness? I wonder if like they let, because there is a brushing of some sort of oil like substance on it. I’m licking the breadstick. Nicole is licking the oily substance off the breadstick. Mm-hmm. There’s something better about it. She looks like a, a cat who has discovered of a thing that they’re curious about and she’s gone past the sniffing stage into the licking stage. My fingers are greasy already. This does taste weirdly better. Um, also, why is it bitter? Also, I’m like. Normally there’s no, I’m, there’s some, there’s stuff on it. There’s a, there’s normally like a, a gritty patina on top. A sprinkle if you will. You know, like if, if you’ve freshly painted an outdoor wall, but like the wind, I’ve never painted an outdoor wall. But do, but imagine you did the, the paint haven’t, the is still wet. I know. But imagine you’re out there doing labor, you know, and you paint a wall, but you’re like. Near a sandbox and the wind blows some sand onto the wet paint. That’s the texture that’s on top of the olive garden Breadstick. Mm. You know? Mm. It does taste like unfermented yeast. I don’t like it. Yeah. It smells, it smells yeasty like a fresh made dough, which is not what you want. ’cause you want that yeast to, to actually ferment out. Yeah. Um, again, I, I do think these are the most overrated bread product. I think they’re, they’re fun, they’re iconic. They, they are endless. Mm-hmm. Could you imagine them dipped in a marinara or Alfredo, though? Well see, that’s now, that’s where we’re talking. But that’s, but that, that’s a, they charge register for that. They charge and we’re not, and they charge a lot for that. And we’re not, we’re not gonna do that to ourselves. We’re only, we’re all about free 99 here. Mm-hmm. What I would do is get a side of ranch to dip these in. Oh, well, yeah. You got listen. Mm-hmm. When, when we eat the CPK one, I have a fricking, I have a fricking eulogy for the CPK. Do you, do you have like a nostalgic bread product of your youth? Isn’t, isn’t represented here though? No, no, no, no. It was always CPK bread. I have, I have two, one, I don’t know if they’re national or if they’re regional, but it’s called Coco’s. Coco’s Diner. Did it have not to be confused with Carros, was Coco’s, um, logo brown and white. Mm-hmm. And it had a border around it. Mm-hmm. Never went. Only so used to go there all the time. Mill, that’s a real boomer restaurant. A hundred percent. Used to go there with my boomer ass dad. And used, used to get like the. They had like a year round Turkey gravy and stuffing plate. My dad would get that and then he would always complain that there was gristle in the Turkey so he get it for free. So he get it for free. Even though there wasn’t, and sometimes, I mean, three, four employees, managers would be out here di dissecting this Turkey. Wow. They didn’t believe him. My dad would going, I swear to God, it would’ve been easier if they just believed him. That’s what I’m saying. Anyways, believe, believe Josh’s dad don’t, he was trying to scam you, but they had like a, a combo similar to Cheesecake Factory of like brown bread and white bread. Mm-hmm. But then they had this like garlic herb butter. Oh. So it just basically tasted like ranch butter. And I used to just. Eat tablespoons of it before the chicken strips. Mm-hmm. Mm-hmm. That’s great. And then another one, lo local chain. Pat and Oscar is much better breadsticks than Olive Garden. I’ve never had either of those restaurants. Oh, pat and Oscars, man. Shout it. Anybody that remembers Pat and Oscars in Southern California, pat and o Oscars not patent and Oscars correct. Pats and Oscars. I know what you’re saying in this economy. You can have both. I’m gonna give these a five. Those are pretty brutal. I’m gonna give it a 4.5. They’re not, what is that total? Come on. 4.75. You’re so good at math. I am good at math. I got, I did SAT math once. Maggie, has Josh always been good at math? Yes. Oh, why are you asking? Asking Maggie both good at math. Why would she know better than you? Because she’s like a, it’s all time together, but she’s like a, uh, a, a third party. Like, oh, she doesn’t have any like, skewed, like, you know. Sure. Me. Don’t you like have a math degree? Uh, computer science, computer science. Robot math though. But you’re better. It’s fine. Oh, thank you. Uh, can you record these for us so we can refer back to them? Maggie, I am. You’re Maggie’s on top of it. Maggie, have you always been good at producing? No. Which one should we try? I suck at Buzzfeed days. Buzzfeed Air, Maggie. Second. Um, let’s go Outback. I kinda wanna save the Cheesecake Factory. I’m so excited and I just can’t hide it. Now is this, are you about to lose control and you think you lock it? No, I think I like it. Oh my God. Is this pumper nickel? Oh, do they, do they call it pumper nickel? I will say it’s got the Selina on the bottom. I love that This is dense like a, it’s dense and wet inside like a cake. Oh my god. I love me some outback bread. Mm. You know what it is? They put honey in this. Or sugar molasses, maybe even. Oh my God. And it’s so delectable. Mm-hmm. It makes such a soft crumb, but not a wet crumb. This is a fantastic bread. I want to hollow this bread out and make like, not, not like a big, like a good sandwich, but just like a deli meat, ham, swiss, and honey mustard sandwich on this. Dip it in the salted butter, quote unquote butter. So good. Excellent. The whip. The whip on the butter. The crumb on the bread outback. Do you think this fits the theme of the restaurant? Because I’m trying to think of like all garden breadsticks. That makes sense. You dip it in the Matana. Mm. Chatter Bay biscuits maybe. Do they think the theme of a seafood restaurant, they’re not like Southern Red Lobster. I imagine when I think about going to like a seafood spot, my brain goes to French bread more than biscuits. Yeah. I don’t know what kind of bread I’d want with my seafood spot. Yeah. I mean, if I’m getting like a garlicy shrimp, I want some like crusty bread to get That’s, that’s what I’m saying. That’s what I’m saying. That’s what the French bread, that’s where the french bread comes in. Yeah. Outback, I feel like they just created like what Australian food was like, they didn’t do any research. I feel like hundred percent, hundred percent. Outback was started in, I believe Tampa, Florida. And none of the founders had ever been to Australia. Yeah. So they just kind of came up with whatever, and they’re like, yeah, this brown bread is hella Australian and we’re all just like Uhhuh. Okay. Like Right. We’ll have some cuca bear wings, Cuca bear wings, and they’re so good. Yeah. Like, you know what I mean? Like I don’t think, I don’t think Outback’s bread has to fit the theme of Outback for it to be delicious and free bread. I guess. It’s interesting ’cause the theme of Outback is Australia. Yeah. But the theme of Outback now is just like. Moderately priced stakes that are pretty good in an in, in an established atmosphere. You know what I mean? Yeah, yeah, yeah, yeah. And I kinda love that. I had a buddy from Australia who, um, we took an outback that’s so, so and so funny. He just was cackling the entire time. It’s like Queensland Chicken and shrimp. We don’t even say shrimp in all of Australia. It’s bronze. Funny. Also Queensland is landlock. We don’t make any shrimp. That’s funny. And he was just going off. He was from Queensland too. No, no, sorry. It’s not Queensland Chicken Tree. It was that. It was like Alice Springs shrimp. Just a random, just Alices just threw a dart on a map. Alice. Alice Springs is like a mining town in the middle of Australia, whatever. And he is like, what the hell do you mean? Alice Springs? You just looked at a map. Whatever man. I know, but I do love this bread and. Uh, how much did I give the Outback? What you mean? Red Lobster? A Red Lobster. How much did I give Red Lobster? 8.0. Yeah. I’m gonna give the Outback bread a solid 9.6. 9.6. It’s so delicious. Wow. It’s good. Fresh, delicious. It’s not too many frills, it’s not too salty. It’s, it’s just really damn good. Free bread. That’s what it is. You can even like see the roll on the loaves. There’s a lot of love that goes into this. There’s a lot of love that’s gone into this, but this is an excellent bread. They, I’m going to give this, I’m gonna say though, check this out. What crush it? Crumb doesn’t spring back is a little bit too much like a cake. I’m giving it an 8.7. Okay, well it’s great though. It’s great. Well, why don’t you go ahead and I’m looking for things to complain about. Why don’t you go ahead and squish the biscuit between your fingers if you’re gonna be so sassy Pants McGee about this all. Okay. The biscuit show them springs. The biscuit springs back better than the yeasted loaf of bread. That’s not normal. Fine, fine, fine. I’ll give you that. 8.7. Fuck my total love math guy. What’d you have? A 9.6? Yeah. Uh, 9.15. That’s correct. Hey, can we just like go to Vegas and you bet it all on red or something? Yeah. I don’t think math works in that, but that is how I would gamble because I’m like smart enough to average two numbers together. Yeah. And not nearly smart enough to count cards. So I’m in that weird middle ground where I just go to Vegas and I just slowly lose money. I’m also wildly impulsive. Oh my God. And so rather than like waiting for the odds to be at my favor, I’m like. I got, I got two, six in my hand here. What if 3, 4, 5 comes up on the flop? I’m going all in. You know, I recently took a test to find out if I’m a sociopath Okay. Or a psychopath. Sure. And I, I was neither, but I was very impulsive. So it was like normal, impulsive sociopath. Psychopath was neither sociopath nor psychopath. This is a test on the internet or administered by a medical professor? No, no. It’s an internet test. It’s kinda like, like buzzfeed quiz. Buzzfeed comes up again. I’m sorry. You should take it. I took, I took that test once with, it was actually administered by a medical professional and they found out that I’m impulsive. I’m also, I’m impulsive by, it’s the, it’s the, it’s like Logan Paul’s. I was gonna say like podcast. I was gonna say, yeah, you talked about to Paul. Yeah. I thought it was gonna be a quick one and done joke. And then ICPK. I like CPK because it gives you two, I’m sorry, cheesecake Factory. I like Cheesecake Factory because it gives you two options. Brown and white. C, C, F. C. C. F Cheesecake Factory. If cheesecake was two separate words, I think cheesecake should be two separate words. Okay? You know, and whatever. Strawberry cake’s not one word. Chocolate cake’s not one word, but cheesecake is one word. Cheesecake is one word. Hmm. Let’s go get some cake and then I take you to go get cheesecake. Would you be upset? Well, cheesecake is a pie. Shut up. You’re so annoying. Crab cake is one word, or two words. One word, I suppose. Crab cake is two words. Crab cake is two words. Crab cake is two words. Cheesy. Hotdog is two words. Is it un Unless it’s used as a verb. Like you’re hotdog. You’re hotdog, and you’re hot dogging. Like, you’re like, Hey, stop hotdog. And on the water skis you’re gonna get heard. Okay. I just want, I just want everyone to hear the, the crustiness of the bread. Does that make you feel anything? Yeah. I, I feel pretty good about that. Well, because, so brown bread for brown bread, cheesecake Factory versus Outback, those are the two brown bread hustlers, right? Right. They’re the brownness of breads in the competition. These, these are, these are wildly different breads here, correct? Outbacks, just cake, like not springing back. Mm-hmm. No gluten development. Cheesecake Factory on the other end. This is a crusty brown bread. Yeah. And it’s got the whole oats on the outside, which, what an iconic look for a bread. Yes. You know what you’re getting, you know? You know you’re getting whole oats with this. That’s pretty good. I’m eating the brown bread right now from the Cheesecake Factory. I like the brown bread. I don’t like it more than now. Back window though. Me neither. This is Crustier. Mm-hmm. It’s chewier. Maybe even a little bit sweeter, less fresh, which I didn’t think you could get, but less fresh tasting. Less fresh maybe. Man, this outback bread, it’s like a hoey roll, you know? You know like a hoey roll. You don’t want a super crusty outside on a hoey roll ’cause then the hoey inside are gonna spill out. Of the Hogie roll. You don’t need to keep saying it. I heard you the first thing. Saying what? Roll hogie Roll. Oh, Hogie. Um, Hogie. I think that Outback brown bread is better. It’s soft. It’s softer, which I may have criticized before initially, but Wow. Like, gimme the white. The white is so good. Really, this is a crusty French bread, the Cheesecake Factory. Oh my god. Incredible crumb on that bread. Look at that. They have like a crack of land on the outside. The white bread from Cheesecake Factory might be my favorite. It’s so sour dough. That’s an excellent loaf of bread. It’s sourdough. Wow. Good. I was at a restaurant last night that used, um, there’s always like a great artisanal bakery in Los Angeles that springs up overnight and then suddenly every single restaurant is using their bread. Are you talking about Bub and grandma’s? Bub and grandma’s? How did I know? Because you live in Los Angeles and you do a lot of restaurants, so we, all we do is talk to each other. You have the opportunity to be so nice to me right now. You just shot me down. You’re very smart. Bang, bang. I hit the ground. Bang, bang. But there’s something about just like in those breads are always very crusty. It’s very crusty. It’s very hard. It’s very austere. There’s something about just like a soft, yeah, soft bread that melts in your mouth like that. That sourdough also feels like it has like artificial sour tang in it. But it’s really, you think it’s artificial you that I don’t know. Is that just ferment? I think it’s just a well fermented piece of bread. Because the thing about sourdough bread is interesting. ’cause all bread, like should be sourdough, right? Should be in, in a way, like sourdough is called like p lavan, which just means like naturally yeasted. Okay. Bread. Like using a starter, not adding a, not everybody does that. Not everybody does that, but I’m saying like. These commercial sourdoughs are even, um, ah, what’s the one that started Boudin. Okay. Or they call it, I think they call it Boudin, which is weird. The low, yeah. Yeah. But it’s like the San Francisco Sourdough Bread company. So good. It’s so good. And it’s like wildly sour, but are, or is that natural? Or are they adding, I’m gonna sour in there. Assume that they use, this is an old recipe from like when they opened. That doesn’t use any souring agent. It’s really good. This is a great bread. I know, but the brown bread is lacking, which normally it’s not lacking, but this one is, and it’s just so nostalgic for me. ’cause this was the bread that I would get and I would dip. So I would dip it in everything. I would dip it in ranch dressing. Yeah. Butter, Parmesan cheese. I’d get the fricking salad dressing. Dip it in the balsamic drip. Dip it in the, what’s that one salad They had the Santa Fe salad. This was literally the meal. The bread was the meal, and I loved it. Santa Fe had such an opportunity to culture to Do you remember? To capitalize on their cultural opportunity. It, and I feel like they didn’t do it. Santa Fe’s salad dressing was the bomb. It was truly the taste of my, every Taco Bell had a Santa Fe Chalupa. Like Santa Fe was weirdly the culinary muse of the nineties. Remember? Say, you know, Bobby Flake and I was Southwest. Everything. Black beans and corn. It’s because of Bobby Fla. Wow. Um, what do you give, what do you give the bread outta 10? Damn. I’m gonna give it. It’s a collective, I’m gonna give it an 8.4. I was gonna say 8.3, which is, oh my God. 8.35. You’re so smart. Is that right? Oh my God, yes. Wow. Don’t belittle me. Okay. Next up Texas Roadhouse. So I, so I’ve still never been and eaten a full proper meal at a Texas Roadhouse. Me either. I tried in Bakersfield, California and they were, they were just booked out. Yes, booked out. So, fun fact, the closest Texas Roadhouse was, is 62 miles away and I had a runner go yesterday and get it for us. So God bless you Howard. You kind soul. Oh, and what are you happy? You have to dip it in their special butter. You have to dip it in. It looks like a spice apple butter situation. I think it’s a, I think it’s a cinnamon butter. Oh, golly. What do they call? They call these yeast rolls, right? Oh, they call these yeast rolls? No, I don’t know what they call ’em, but I love it. I’ll call troll uhoh. This is the best bread ever. The European mind cannot comprehend. Texas roadhouses rolls dipped in butter. And I say that because in every other context, this would be called dessert. This is an incredibly highly sugared, this isn’t sugary like normal bread. Mm-hmm. This is a yeast cake. Yes. There’s a lot of sugar in the Texas Road Hospital. This is like a Polish yeast cake, right. It’s it’s wildly sugary, and then you’re dipping it and frosting. That’s what that whipped butter is called. Oh my God. Whipped butter and sugar is called frosting. We’ve rewritten the rules, Nicole. Some rules are meant to be unwritten. Is that the Natasha Benning field song? It was meant to be unwritten. That’s right. But it’s so, so sugary and it’s so good. My God. But you’re eating dessert first. Oh my God. Who cares? I moved to, I moved to disqualify Texas Roadhouse from the Free Bread. No. Offerings. What offering cake Josh is is cheating. So you mean to tell me that you have a problem with Texas Roadhouse, but you don’t have a problem with Cheddar Bay biscuits? What’s wrong with you? Yeah, that’s why I think, why don’t you ruminate on that? Why don’t you chew your could and think about that? I said I will not chew, I will not chew that in front of you or God. Um, but I do seed my point too, Nicole. You’re correct. If we allow Chatter Bay biscuits, we must allow this delightful Polish yeast cake. I’m giving this a ton. God, this is delicious. This literally tastes like something, uh, an Eastern block grandmother would make. You know, I was about to not put Texas. I was about to not have Texas Roadhouse on this. On this, what is this called? What is this called? What is it called? What is this called? My teeth are from the sugar. What is this called? This ranking. I was about to literally not put them on this ranking board, whatever, but thank God I did because Texas Roadhouse rules are the most incredible breads I’ve ever had in my life. Yeah, it’s, yeah. So they’re heavy. They’re good. It’s heavy and wet with sugar. Maggie, do you want one? Yeah. Okay. Just chuck it at me. Got ’em. Hell yeah. I’m not, I don’t get some butter. Yeah. Throw the butter at her. No, no. Not a good idea. You can come get butter if you want. Um, oh my God. So good. 10 10. You’re giving, you’re giving this a 10. It is what it is. I dunno know. We can do it, but you don’t, you don’t to follow me. You’re starting a meal. You’re starting a meal at Texas Roadhouse. You know, you, you’ve gotten your, you’re, uh, 10 ounce New York strip, whatever come in with your bashed potato, your loaded baked potato. Like, do you want to eat a giant dense cake before that? Josh again, we should not be complaining because it is free and this is the best free thing that they could have put in front of you no matter what time it is. That is a great point. Yeah. Doesn’t matter what. I need to reframe that in my mind. This isn’t a starter. This is, this is just a restaurant giving you a free, delicious thing. They are saying, hello. Thank you for entering our domicile. Here are some free things for you to munch on while you peruse our menu. And this is out of all the offerings we’ve had so far, the Texas Roadhouse rolls with the butter. Is ab. I thought it was just gonna be, the butter was gonna be the thing that sent it over the edge. The roll themselves are pretty phenomenal. Yeah. Maggie really wants that butter. Give her the butter. She’s literally eyeing the butter. My poor Maggie. Thank you. She hungry. It’s very good. Yeah, dude. I’m sorry. I’m giving it a 10. You don’t need to give it anything if you don’t want to. I’m giving it a 10. You know what, this has made me realize what’s up like a Soviet dessert. Is an American free commodity that we give to people. You know what I mean? Yeah. People would stand in line for this. A hundred percent in Russia, um, that’s not a political sense, but I mean like, this literally feels like in Eastern Europe, if you’ve ever had those like Eastern European, like dense, sort of like yeast cakes. Yes, yes. We have them in Iran too. Really? Yeah, this is that. Mm-hmm. And we’re giving it away for free. That’s American Opulence. This is what? Texas Roadhouse. This isn’t America. This is Texas. Um, yeah. I’m giving it a 9.6. Wow. Averaging out to a 9.8 Whoa. Texas Roadhouse. It looks, it looks of bread and it tastes of cake. It’s incredible. Welcome to America, honey. Wow. What did Mary Antoinette say? Let the meat cake. What do they say in Texas? Roadhouse. Eat our rolls, baby. Okay, now it’s time for one hard pivot. I feel sick. Miss Nicole. Can I go home? No. Shut up. You have two more pieces of bread. Dude. Shut. Shut up. This is my personal heaven right now. In case you were wondering. I need a bite of Cheddar Bay biscuit to reset my palate. Okay? You need to. You need to huff the wood Ranch Roll. Just huff it. So. So you ever work in like a big industrial commissary kitchen where you just have like the vats of like butter scented hydrogenated oil, and you have to like empty those vats. How did you know that? I’ve also had that experience. I just assumed, no, I’ve never had to empty the vats. But yes, I did walk into many industrial commissaries where there was fake butter all around me. You go seeing the bread towards me? Yeah, a little bit. Incredible. So the, the wood ranch rolls, they are so wet with grease. They are like kind of barely cooked. They’ve already pale exterior to them, tainted with green. I’m a nirvana. They’re, they’re so light and airy that they’re like almost hollow, like bow to gazo. I wanna, I’m, I’m goat seeing it open right now, and I wanna fill it with a meatball. Mm-hmm. And close it back up. So we get, we get Wood ranch catering like once every GMM shoot week, right? Mm-hmm. I always take two of these rolls and I cut them open and I make sliders, which is, which is your God-given. Right. Thank you. This is so savory and so delicious, but I worry the saturation is a little bit offput. I have a question. What if the Texas Roadhouse bread just came drenched in that butter? ’cause there’s a world in which that’s the case in which butter, the, whatever the sweet cinnamon butter they have is. I’d be a happy girl. Well, why are these two drenched? I don’t know. They just, maybe it’s ’cause it’s savory. Maybe it’s ’cause it’s so savory. It is wreaking. It’s less, it’s less well seasoned than the Ched Bay biscuit. But that said, I don’t know if we need the level of seasoning on Cheddar Bay biscuit. Those are wildly salty. Yeah. Yeah. They’re so salty. These aren’t that salty. You like it that much. You can like it. I’m not trying to get in the way of your joy. This is what I love most about this. Mm-hmm. Is this like very light crumb structure. It reminds me there’s a Spanish bread you ever have pan crisal? Mm-hmm. It reminds me of like pan crisal. These must be like a super wet, high hydration dough. You can tell by the lack of, um, what’s it called, the lack of. Why don’t know what’s wrong with my brain. The lack of continuity between the bread. Mm-hmm. That it’s very wet and it kind of takes its own form. Yeah, yeah. They’re not perfectly shaped. They’re not cooking a mold. I really like that, but I’m gonna have to give it a 7.9 because it’s too much for the saturation. It’s too much saturation. All of these are like very good. I think. I mean, the weakest showing is Olive Garden so far For sure. Yeah, they’re pretty bad. I give these like a 7.4. They are like a bit much. Yeah. They’re heavy, but like the actual structure of the roll, if, if you didn’t drench it in this garlic butter, it would’ve been great. I think it’s probably better if it was served on the side, it probably would’ve been really good. Yeah. But the, but I’m the, the, the fun of this bread and this free bread offering is the fact that it is drenched in this delicious butter. It is very good. To be fair. It’s very good. All right. We got one more bread, Nicole. This is your fan favorite CPK. C, BK. Look at this beautiful crusty bread. Look at the webbing. Look at the beautiful gluten structure here. I’ll give you this. Do they have a name for this bread? Just free bread. And then you can either get it with butter or dipping oil. But I decided to get the dipping oil because I think it’s more iconic and the colors of the dipping oils. And the, the floaties inside of them has changed throughout the years. What color did the dipping oil used to be? Um, it used to have like red flakes and then green flakes, and then other green flakes, and then also like little like dusty particulates of garlic. But now it’s all just pretty much dark green. Which makes, well, with a restaurant like ccp, K, if, if you get rid of the Red Flakes in the dipping oil, that’s like a hundred thousand dollars bonus for the ceo. You know what I mean? It’s like an air, it’s like an airline where they got rid of the olive and saved like $87,000. Mm-hmm. I put too much oil in it. It and dipping oil. I too much oil it. I’m gonna drip it. I’m going to sang it with my other piece of bread. I sang it. That’s how I got pregnant, Nicole. Yeah. You sad? My god. Aw, this is just a good, this is a good bread. This isn’t good. Free restaurant bread. This is great bread. I wanna make a sandwich with this bread. Same This. This is the bread I wanna put deli, meats and cheeses and arugula and I just wanna have a part. This is a good party bread. I just had lanko VIN at Coachella, the Italian music, Coachella, most Italian. But they had, they’re the Faccia sandwich. And granted it was at Coachella and they weren’t baking the focaccia fresh, but like was it with the pistachio and the Mortadella? Uh, and lemme tell you’s pretty darn good. I’m so jealous. I’m so jealous. I was watching like Jenny from Black Pink, or no, I was watching Zed eating a Mortadella sandwich, fist pumping in the air. But this bread is like that. That’s a good, good. That’s a good little Shabbat style bread. I’d call that a Shabbat. Mm-hmm. Little crusty you. A lot of webbing on it. Damn. What do you rate it at? 10. Damn. I think I might give that an 8.6. I give it a cool nine. That’s like an excellent bread. Excellent bread gives an 8.8, but we have a clear winner here. Mm-hmm. Nicole, you wanna crown ’em? Texas Roadhouse. You guys make the best free bread I’ve ever eaten in my life, and I’ve eaten a lot of free bread. But let me tell you, you knocked it outta the park. Way to go. You are worth the 62 miles. You are worth the hundred what? 62 plus 62. You are worth the 124 mile round trip drive for these rolls and for that butter, Texas Roadhouse, whatever, Moldovan Grandmother you stole this recipe from. It was well worth it. 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 a 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. Once the temp started rising, I realized I was stuck in the same old summer rotation, worn out tank tops, faded pants, and nothing that actually made me feel good. So I gave my daily uniform a serious. Upgrade with Quince, I grabbed their 100% European linen dress. It’s lightweight, classic, and somehow makes me feel polished even when I’m just running errands or meeting friends for coffee. I also picked up their Italian leather platform sandals, and they’ve become my go-to. Yeah, I get it, man. You can’t just wear jorts everywhere, you know? I finally started to evolve my sense of fashion. That’s what I love about Quince. They looked designer, but they didn’t cost a fortune. They work directly with top tier factories and skip the middlemen so you get beautiful high quality pieces for 50 to 80% less than what you’d pay elsewhere From lux swimwear to timeless linen and premium fabrics, everything feels intentional and ethical too. Quince only partners with factories using responsible practices, so treat your closet to a little summer glow up with quince. Go to quince.com/hotdog for free shipping on your order in 365 day returns. That’s Q-U-I-N-C e.com/hotdog to get free shipping and 365 day returns, quince.com/hotdog. Josh, are you ready for this or that bread? Yeah. Okay. Let’s do it. Chota or pumpernickel? Chota. Chota or rye, Chota, Chota, or baguette? Oh, baguette. Baguette. Or Focaccia? Focaccia. Focaccia or sourdough. Focaccia. Focaccia or multigrain? Focaccia. Forget about it. Focaccia. Focaccia or non non. Non is great. Non or pita, non non or challah. Chala. I am a challah back girl. Okay. Chala or brioche? Chala by hair chala or cornbread? Chala. Come on. Well, Josh, your favorite bread is chala. I’m hafi about that. It’s like hella. I’m such a dork. Alright, Nicole, we’ve heard you and I have to say, now it’s time to find out what other wacky it is, rattling out there in the universe. Time for a little segment we call Opinions. Opinions. I cast pro. Let’s play that first opinion. Josh and Nicole. Hi there. What’s so funny, um, I was, I’m still laughing at the, uh, voicemail message greeting there. Funny. Anyway, I’m trying to solve debate. Um, my friend thinks I’m weird because I put peanut butter in my cereal in the morning. Yeah. Oh, this is fun. And, and my specifically, I dip the spoon in the peanut butter. Yeah. Yep. And then every scoop of cereal that I eat has a little bit of peanut butter on the spoon. Yeah. And I like that. And I can’t eat cereal normally. Like if I were to open up a box of Raisin brand crunch mm-hmm. Or. Um, cinnamon Toast Crunch. I can’t eat it without a little scoop of protein or scoop of protein or peanut butter on the spoon. Um, am I weird for this? Thanks. Love the show. Looking forward to listen to the next one. Thanks. I used to do this, I used to do this with Nutella. And cereal, Nutella and Special K. Red berries. Oh my. When I started my, wow. My first job ever, they didn’t pay me very much money. It was a full-time job at a really nice campus. It was also in Beverly Hills, so all the lunch options around it were wildly expensive. Right, right, right. But they had like free cereal and milk. Nice of them. And little like breads and spreads and stuff. So for lunch, almost every day for like the six months I worked there, I would have just the biggest bowl of special K red berries with like a quarter cup scoop of Nutella in there. And I’d be like, well, this is a thousand calories. I can just get through my work day with this and then go home and eat a dinner. Let me tell you, I did this for a very long period of time with Honey Bunches of Oats specifically, or Honey Bunches of Oats, almond, just any sort of honey bunches. And it is so delicious. And also like the way your tooth scrapes, the little like uhhuh knob of peanut butter is so satisfying because also like peanut butter is so fatty and then the milk is supposed to like wash away the fat, but it doesn’t always work like that. So you have like remnants in your mouth. And I love doing this and I haven’t done it in such a long time, but I’m gonna do it later this week for sure, because I love cereal right now. I think Raisin Brandand Crunch is a great cereal. Yeah, it is. It is. The raisin’s kind of evocative of grape jelly a little bit. Get that acid. It is such a fun mouth adventure. It is. When you scrape your teeth on that peanut butter, oh man. It’s, you got me all worked up about this. You’re not weird. Well, you are weird, but you’re weird in the best way. You’re weird in the way that we are Weird. So take that with a grain of, I don’t know, salt. Salt. Yeah. You knew who they said was weird. Great. A grain of rice. Take that with a grain of rice. You know, they said was weird. Was Oppenheimer. And look, you got a movie now. I was gonna say Albert Einstein. They said he was weird and that guy has like really good hair. Albert Einstein had a wife who he. Next opinion or what are we? Hi, uh, my name is Dalia from Eugene, Oregon. Uh, my hot food take is that I’m kind of upset that Alpha alfalfa, sout. Took over as like the fancy sprout and I kind of wish that it had been be Sprouts. Oh, interesting. Yeah. Thank you so much. Have a great rest of your podcast. Ugh, I hate be Sprouts. Really? I literal. Oh, they’re so fun and woody, I prefer. Do you know where the Albert Einstein quote came from? I don’t know how we’re gonna treat the that in the edit of the F word. What the hell was the funniest thing said? That’s a line from the 40-year-old virgin. Oh, I know. Where She’s like, you haven’t grown up. You, you don’t have a car, a driver’s license you used still ride a bike. And he goes, Albert Einstein rode a bike. Then she goes, Albert, Albert Einstein had a wife who he. Oh, I never, I never remembered the, oh God. Great. I never remember quotes from movies like that. Ah, that’s a good, good quote. Alfal Sprouts. Um, I love, oh my God, I love like a veggie sandwich. Mm-hmm. From like, from like a deli with it, A smear of bad hummus on it. Oh my God. The way I, with like raw shredded carrots on it. Oh, I crave that sandwich all the time with like the worst cheese, like the most random, like grossest Swiss ever. Such a good sandwich with the delicious like padding. It’s like, it’s like a. Padding of that delicious sprouts, beans, sprouts. I read something that like really like put me over the edge with beans sprouts, so I only get beans sprouts from places that blanch their beans sprouts. Mm. Because I heard that like raw beans sprouts can cause like indigestion or like lister or something. Oh yeah. Sprouts, alfalfa sprouts too though. But all sprouts, I, I think it’s just they grow in such a wet environment that there’s so much bacteria happen there. They cover a lot of bacteria, apparently they’re like quite dangerous. However, I don’t. That doesn’t factor into any of my food decisions. Yeah. I just eat with a abandon. I ate a, I ate a hot dog by the LA River at like three in the morning on Saturday Street. Hot dog, open, open sauces. Oh, that’s fine. It’s like a mango sauce. I like doing that stuff too. Yeah. But like for some reason for like beans sprouts in my mind have an implanted in there and I can’t take it out. Hmm. But I love sprouts and I need to eat more sprouts. I know. I actually, I’m not supposed eat sout. I shouldn’t be eating sprouts. No, I can’t eats the baby. Yeah, can’t eat. Can’t eat. Sout with the baby. Can’t judge Your baby. Said you should have a dark beer though. I’m gonna, whenever I’m ready to like start breastfeeding, I’m going to hard brew so much malt. Beverages. Yes. I’m gonna house so much Balt. Uhhuh. I’m gonna smell like a beer fat. Hell yeah. I know where you’re coming from in the beans sprouts thing, but I don’t think they’re substitute goods. I think alfalfa sprouts. Yeah, they offer, they have a different spreading, you know, they spread across the sandwich differently. They have a different spreading. Different spreading. They spread across the sandwich differently than, it’s a web. It’s a web and that’s what I think you want in that sandwich. I agree. You know, but beans route’s, absolutely. Time and place. I need to get better about eating more beans. Sprouts later. Hi, I’m Jana from Alabama. Um, thank you so much for the podcast. It makes my Wednesday much better. Aw. I enjoy all things food, particularly etymology and the history of food. Oh, fun. Serious food. Question. When did eggs become part of a crawfish boil? I’ve only seen it in the past few years. Interesting. Um, but I’ve been doing crawfish boils my entire life. So I wondered when eggs came into play, couldn’t really find anything on the internet and thought you might wanna pipe in on that. I love the show. I love learning and I love, uh, what happened with you guys. Thank you. Y’all continue to good work. Bye. So sweet. Um, one. Thank you. That’s very sweet. I would bet money. I think it has. Can I, can I interject? I think we got the same idea. Okay. Say it at the same time. Via Vietnamese people. Via Cajun food. Yeah. I didn’t know you didn’t give me a countdown via I would bet so. So one of the big explosions of these like crawfish or seafood boil chains like, uh, boiling crab, kicking crab, whatever they’re called, right? Boiling crab’s, a big one in our area, at least, love boiling crab. And a lot of places have copied their, their model. Um. They are Viet Cajun. And another thing that separates them is the use of garlic butter, which is a very Vietnamese thing. A lot of French influence. Butter’s really big in Vietnamese cooking. Mm-hmm. Mm-hmm. Um, I would bet the eggs are also a Viet Cajun introduction because there’s so many, like braised seasoned egg, like whole boiled egg dishes. Yes. In Vietnamese cuisine. Cuisine. A lot. There are a lot they’re of like c mm-hmm. Stuff like that. Mm-hmm. Um, here’s the thing though. What’s up? I would rather they would be quail eggs in the Cajun boil. Oh, well who’s gonna do that? I know. Well go to a lot of Vietnamese restaurants. There’s a lot of quail eggs. Yeah. And I love quail eggs too. I also love quail eggs. It’s a whole little bite-sized, hard boiled egg. Canned quail eggs, though they do have a funk that, and you need to blanch the quail eggs. Yeah. If you don’t blanch the quail eggs, once they’re removed from the can, they do have a can taste. Yeah. Canning eggs is tough, but like who’s but who’s gonna sit there and peel a bunch of freshly hard boiled quail eggs? Not, not super. We’ve tried it. It is, it is annoying. It is a, it is a blunder. But yeah, that’s a really funny thing that I never thought about. ’cause I always grew up with eggs. Just sort of being, being in it. Being in it. Me too. You know? But also I grew up with just like wet garlic, buttery seafood boils, which I can’t imagine them without it. I mean, I can’t, I’ve had. Like legit southern seafood boils that are just delightful. It’s just filled with the seasoning from the boiling water. Um, but man, Vietnamese people made Cajun seafood boils better. Yeah. I strongly believe that good things happen when cultures mix. Yeah. Like me and Josh. Yeah. He’s so much cooler now. I really am. I used to be so lame. Such a dork, such a dork. Well, that was extremely sensual. Yes. Thank you. Not funny, Josh. You’re my hero in the kitchen, dude. I just wanted to tell you, Nicole, you’re also very awesome. Uh, my hot take, I guess is, uh, the best way to eat a bag of chips is to crunch ’em in a little tiny bit and then flavor blast at mf right in your mouth. Like hardcore. All one bite. Just go. Did it anyway. Love you guys. Keep on doing what you’re doing. I can’t believe Danny McBride has our number. I think it was Patrick Mahomes. No. Um, there are very few foods that you can do one action to, to drastically increase the flavor per square inch. Do you know what I’m saying? You can’t take a steak in, in one, in one fell swoop. Well, maybe you could blend it, but even then, I don’t think it would. I don’t think it would be pleasant. No. But chips. If you wanna dial up the flavor experience, all you gotta do is crunch ’em into a dust and you can fit more in your mouth. Yeah. But half of the fun of eating a chip is crunching it. I would agree with that. But also mm-hmm. There’s the little treat at the end of the bag where you, you pull the bag, you get the chip crumbs isolated in the corner and you go, ha ha ha ha. Sure. You shake it in your mouth like a th like a hungry dog. Like a pound thou. Yeah. Yeah. But that said, here’s, here’s my counterpoint. Mm-hmm. To me. That last little chip shaken flavor blast is only as special as it is because of the scarcity. Yes, Josh? Yes, I agree with you. You know, you need to have the bland or chips, which are still, again, more hyper seasoned than any person at any point in history, including like 40 years ago, could have ever imagined a food to be. It’s like a Jordan Almond, you know? Do you know what I mean? You gotta have the bitter with the sweet. You gotta have to bland for the flavor. Blast it. Oh yeah. Yeah. But when you think of that metaphor, you think of Jordan almonds as your first go-to Jordan. Almonds is where the thing you must have, the bitter with the sweet comes from. What? What really? Where would it be from? I don’t like anywhere in this street. Do. Yeah. Do you said you almonds are like a very hard candy covered almond? I’m pretty sure I’m right. There’s like a slogan just for Jordan Almonds. Almond Bitter with the sweet or is that what you’re Googling? What are you Googling Jordan Almond’s slogan. Bittersweet. Well, now I feel stupid. Uh. Maybe, I don’t know. Well, anyways, uh, no. Help me. Somebody, somebody help me. Jordan. Almonds are thought to be a fertility symbol due to their egg shape. They’re also thought to represent the bittersweet nature of life. That’s fun. Okay. Point for Nicole. Oh, do you, do you have them at weddings? Yes. I didn’t know that. What? So the almonds are the bitter. Yes. Are almonds bitter? I know like, they like are, anyways, the point is. You have a good point. Yeah. But it can’t be all the time. But I, I would not do what you do because I need that, I need that dichotomy in my chip eating. I can’t, frankly, we can’t do what you do. Only you can do what you do and only you can be you. Was that inspiring? I like the– Comment below if that was inspiring to you. Well on that, note, Nicole. What’s up? Thank you so much for stopping by A Hot Dog Is A Sandwich. We got new episodes for you every Wednesday, audio, every Sunday, the video comes out over on YouTube. If you wanna be featured on opinions like casserole, hit us up at 8 3 3 Dog pod one. We’d love to hear your voice and tell us how our voices are. And if you like to, uh, more than our voices, but rather whole images, sometimes of our full bodies. You can see that on, on our videos of YouTube as well as where we are on YouTube. Thank you so much. We’ll see you next time.