Alright, check this out. You take french fries, you put on some pickled jalapenos, some honey, and then just a splash of Diet Coke I call it. I call it juicy thyme. That’s disgusting. 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 Hot Dog is a Sandwich. The show we break down the world’s. Biggest food debates. I’m your host Josh Scherer, and I’m your host Nicole Enayati And today we have a very special guest joining us for the pod. He’s an actor, comedian, and co-host of the Hilariously Insightful Health Podcast, staying Alive and Standout Star of One. Yes. One episode of the Criminally Lived Show Fast Foodie. Thanks. Please welcome the one, the only, Jon Gabrus. Thank you for having me. Thank you for having me. Fast Foodies was a lot of fun. Yeah, I bet. I’m sure. Bummer. Yeah. Anytime someone’s cooking for me, I consider that a real treat. Do you think they stole that idea from us? Because when we saw that show, no. No, no. Why we brought Gabe on here. This whole podcast is gonna be how Josh like invented all these things and then No, it just ins was disseminated throughout the world and all that stuff. No, but I, I think, uh, he did this whole thing ’cause he, he, he told me about succession like 12 years ago. He’s like, they’re a super wealthy family. It’s like the Murdochs, but they’re all kinda weird in their own ways. Yeah. And we’re gonna get at least one Culkin in it. I wanted Rory Culkin and other, so course I just slightly off mark there. Yeah. 17 instead of a bullseye. Not bad. Uh, anyways, you have a great new podcast called Staying Alive. Mm-hmm. So we’re going to talk about fast food, which is one of the better ways to try and not stay alive. Yeah. Um, but, or you can make the case that you wanna stay alive too, for it to experience more fast food in your life. I also have a theory that all the preservatives in it, they’re kind of gonna calcify my insides and preserve them for posterity. Yeah, yeah, yeah, yeah. Like you’ll be immune to nuclear warfare a hundred percent. Which is inevitable. Yeah, it’s happening 2034. Where are you gonna be? Uh, but no, I wanted to ask you, um. What are you currently doing to stay alive? And why did you decide that? Hey, let’s start trying. Well, you’re, you’re talking about people ripping you off. The one question we ask on our podcast is, what are you doing to stay alive? Mm-hmm. To be fair, we have zero segments. Zero ideas. Exactly. So I appreciate you bringing that here. Me, I’m on a constant finding the balance quest of like, I like to live really hard, but I also, and play really hard, but I need to do some stuff to butchers that as I’m entering my middle aged years. And so I tried to walk more. I found that, uh, I didn’t, like, I always thought nature meant going to the woods. Mm-hmm. But now I know that nature could just mean walking through the suburbs or Sure. Feel that. See that moisture? Yeah. Just got back from a walk. Oh, little late to the green room. Yeah. He’s big hot girl walker. That’s, he’s that little elbow pit sweat. I appreciate that. Mm-hmm. Put it on my thumbs like cocaine. Woo. I’m higher than a mother, mother, uh, mother’s friend. One of my mother’s friend’s. Always very high. It’s important actually, multiple of my mother’s friends are. Um, but no, I, so I’m doing a lot more walking outdoors time and I’m trying to. Change my relationship with food. I’m very treat based and like food must be a treat, a reward. Mm. So I’m trying to learn more about food as fuel and then not, you know, there’s 21 meals a week. They don’t all have to be treats. That’s what I’m learning. So I’m trying to like, you know, choose my battles, if you will. Even this conversation, as I say, it makes me, shows off how complicated my relationship with food is. Yeah. No, but you’re not alone. ’cause the problem is if you view. Food as a treat. Then you also view withholding it as a punishment. Yes. What I mean like, and you’re just stuck in this pendulum swing terrible and like eating healthy for like four days in a row. I go like, well now I deserve something nasty. And it’s like, that’s wrong. I should be enjoying the fact that I’m eating fresh produce and grilled chicken. That’s yummy. I stuff is good. I’m not eating, I’m not eating like Soylent in between meals. Exactly. But then it still like comes Saturday. I’m like. Well, it’s a Saturday. There are no salads on Saturdays. Let’s go. Let’s freaking go. I think we, I mean, we’re all, we’re all food motivated here, right? Yes, absolutely. We all have the sickness where like if there was a plate of taquitos in front of us, you ever see the experiment? You have a plate of taquitos? No. Okay. Calm down. These are hypothetical taquitos that experiment with the children and the marshmallows. Yeah, the marshmallow experiment. That one. That marshmallow. Marshmallow test. Yeah. If there was a plate of taquitos in front of us. If you offered any of us a hundred dollars to get through the podcast episode without eating a taquito, I don’t think any of us could do it. I could not. I couldn’t. No, but if you, but if you told me I could only have one during the podcast, but if I waited till we wrapped, I could have as many as I want. We would have the, I’d be like, and check it out. Staying live every Thursday where we get podcast. Yeah. Hot dog sandwich. Who gives out Yeah. I, I, I, I know exactly that. I, I have a tattoo. Of the word food. That’s like how much it means to me. Oh wow. That’s pretty legit. Like it, it’s truly, it’s the thing that makes me ghost. It’s why I like when people are like, you love to travel. I’m like, ’cause I like to eat. Yeah. Mm-hmm. Almost everything I do comes down to. I get it. I like to eat. Yeah, sure. I only travel so I can get some strange, you know, strange food. Strange food. Yeah. Once Sardinia, I had a horse. Incredible. I had a horse at a seaside carnival. I can that rad. That’s do a Ferris wheel. It’s really cool. It was best. I also live by. The, the adage went in Rome. But also if someone ever offers me food that they either made or present to me in any way, I refuse to resist. So I refuse to say I don’t eat blank. Yeah. I do not have a thing. I do not eat, but I prefer not to have raw tomatoes on my sandwich. Yes. But do I have a thing I will not eat? No. If someone puts something in front of me and is like, I made this, I don’t even, mm-hmm. Ask what it is. I’m just like, I’m in Like, to me, I don’t think there’s a thing that’s more beautiful than someone giving you food or making you food. Yeah. So like given that opportunity, I, you know, I’m gonna raw dog it. Yeah. It’s real seeking behavior. That’s great. Um, your tattoo that says food on it one. I, I did not realize you had that. Um, two, it seems like if you prompted ai, like, Hey, put a food tattoo on my upper right arm, it would’ve just come up with that. Yes. Yeah, it was either that or on, I have a cheesy gordita crunch on the other shoulder. Oh my God. That’s, I’m not, that’s the best. That item, taco Bell, that’s favorite item as well. I, I get it every single time. I, you know, the tattoo that I really want, right? You could tell, you could tell your friend here. So I, I really want to get, there were a couple ideas, but I, I really want to get Taco Bell, but in Hebrew and so that way I don’t speak Hebrew Well, what is it in Hebrew? Hebrew, well, well it’s, it’s a phonetic language, so you just kinda like use the alphabet. I could type it into Google Translate. I don’t know the names of the letters anymore. Okay, olive be vet Olive veal. Hey, this guy is so, so Jewish. This guy’s. So Josh, living up to your name, you wanna get. Hebrew tattoo. I know you’re not Jewish, but if you would like to get a matching Hebrew tattoo, I think that’d be really cool. Oh, I think that would be fun. Might be a little weird, uh, to, for a goi to get some Hebrew letters on growing up such a rabbinical beard right now. I know, and I, I’m from Long Island where you’re like, uh, Jewish by injection. Sure. Yeah. But, uh, my, my best friend and co-host of, uh, staying Alive, we have matching tattoos of dice, and also he has the Hebrew word for Adam tattooed on his chest. Oh. Which was his first tattoo in a kind of irony of like, oh, you don’t wanna bury me in a Jewish cemetery. Oh, yeah. Yeah. There’s a rule that. Does, it doesn’t matter. You can like be buried regardless. Oh yeah. I lived in Williamsburg for like five years. There’s loopholes to every Jewish rule. The amount of things that we’ve done to get around Shabbat laws. The line around the city. Yeah. Oh, it’s like lie. Well you see that rope up there if you’re inside of it, the rules are different. You’re like, what? This is international waters. Jewish ingenuity right there. Yeah. I love it. God is all powerful. However, can be easily tricked. Yes, yes, yes, yes. God of course, left some loopholes. Uh, we should talk about the fast. Food hacks. That are ruining your life potentially. Nicole, all of ’em. What’s your problem with ’em? Because this was, uh, to me, Frank, this was your idea, so, and you were very passionate about it. My pro, my problem with fast food hacks is why, why do you have to do it? Like, why do you need to specifically engineer things all the time to make it palatable for you? Mm-hmm. Why can’t you just go to a place, order a number two? And walk away, right? Because I was always a secret menu girl. Like I, every time I’d go to In-N-Out or whatever, I would always like animal style bun, well done, chilies, yada, yada, yada. But in reality, if you just get a regular thing that’s on the menu and it’s delicious, it kind of scratches that itch. You don’t need to constantly customize and make it tailored to you. It’s not, it’s not worth it to me. You know? It’s not worth the effort, especially when you’re at a fast food place. It just doesn’t make sense why you. Do that fast food thing where you put, what is it? The Chick-fil-A Nuggets with the Polynesian sauce and the honey and the Chick-fil-A sauce and you shake it. And then you eat it. I don’t understand it and I don’t need it. I think we have two. For me, two separate ideas are butting up, uh, to each other with this, uh, one of which is I’m a paying customer. You are a giant corporation. Do what I want you to do. Yeah. And then that, but that butt, exactly, that butts up against you are an employee being criminally underpaid by this giant corporation. And I’m gonna make you go back there and take this off the pre-made sandwich and redo it. So it’s like this, it’s. It’s a really fine line to walk where. I know like back in the day when I was a kid, the trick was at McDonald’s to make one slight tweak so they couldn’t just grab it off the hot lamp. Mm-hmm. Mm-hmm. You’d say like, no onion. And they’d be like, and they gotta like make you a fresh one. Right. Uh, and, and then I think, but I think in and out in combination with social media mm-hmm. Has absolute, but also I think. It made Starbucks insanely popular. Mm, yeah. Like pink drinks and whatnot. Yeah. ’cause I think, and, and I, I would, I would frown upon all this BS all the time, but friends of mine who are real taco bell heads mm-hmm. Like Nicole. Mm-hmm. Um. The app lets you do these customizations that you don’t have to do in person. Yeah, and I think with that, and Starbucks and the kiosks love kiosk for shy people or for people who don’t, are afraid to ask for what they want. Right. But like when you find these small now. Extra well done or extra beans, uh, double meat. Like those are all natural co. But it’s when people tweak the item to like something fully different, it’s disrespectful. Bastardization of the food. Yeah. That’s, that’s my problem with it. I just don’t, I just don’t respect people that do that anymore. And I used to be that person. But if you do it at home, like you mentioned that shaken up the chicken nuggets, if you don’t make the employee do that, then go right ahead. Like no one’s gonna knock the french fry outta your hand for dipping it in a frosty at Wendy’s. That’s actually the first fast food hack I think that ever existed, by the way. Yes. Was the, was the Wendy’s French fry and Frosty. So I’m really glad you brought that up. But that’s not, that’s not bothering anyone. That’s not hurting anyone. Right. It’s whenever you’re modifying to the point of insanity where it’s like, what are you doing with this Frankenstein looking burger instead of just getting something that’s simple, no nonsense. That’s my problem with it all. And the TikTok ification. Of all of this, you know? Well, that’s the real bummer is that people aren’t getting going in there and going like, I want a Big Mac. Remove the middle bun, because I think that tastes better. Mm-hmm. It’s because Addison Ray said it in a dance or whatever and I don’t know, she’s nice lady. Remove the middle bun. Um. My problem is when fast food hacks just become synonymous with harassing employees. I remember one of the early ones, they were like 10 ways to hack the Chipotle menu, and one was, don’t ask for a double scoop of chicken. When they put the chicken on there, just say, can I have a little more? I was like, that’s just called begging. That’s not a fast food hack. That’s literally just begging somebody. Yeah. The Chipotle one, the Chipotle hacks have like ruined Chipotle. Yeah, a hundred percent. And not to mention a person who’s making $8 an hour standing scooping cauliflower rice and you’re going more, more, you actually have to gimme more. If I say more, you know, like I hate that crap. Yeah. I think with the apps we’ve gotten. In, in dating and Oh, yeah. In food or like, and just pure social interaction. You remove the layer. It’s like wearing, it’s like eyes wide shut. It’s like wearing a, a mask and a cloak. A cool mask. You can say whatever. You can say whatever you want online. You can, I, I, I distinctly have a memory of ordering DoorDash back in the day when I lived in New York and I was wasted. And I wrote on the menu, and I know this is a, uh, but you can bleep me. I wrote on the receipt it said, and don’t me on the Mayo this time. I type that into DoorDash. You like Mayo? I love Mayo. You love Mayo when it’s where it’s supposed to be. Mm-hmm. I love it. Mm-hmm. I mean, you stare an employee in the face and go, don’t me on the mayo this time, time, but now behind the keyboard, just like when people call me fat in the dms, they don’t come up to me on the street and say that, oh, but they’re happy to let it rip in the dms like, actually, for real brother, I’m worried about you. Like, oh, for real. Are you, are you Actually, I, so I wrote an article like nine years ago that you just jogged my memory on. It was when Starbucks was doing all the pink drink, purple drink thing and it exploded. And I wrote an article called Brown Drink is Starbucks newest mega mega popul, almost exactly nine years ago. It’s June 20, uh 16. That’s crazy. And I took stylized photos of three different brown drinks and wrote hashtag brown drink on a cup. And then I went into my local Starbucks the day after and they were like. Are you the reason we have people asking for Brown drink? Oh, and I was like, yes. Um, a famous nobody read la mag.com, but a famous drag queen at the time posted it on their Facebook and it went viral. And so I learned. So what is Brown drink? Brown coffee. It’s a joke. It’s coffee, Nicole. Oh, Jesus Christ. I thought maybe you pulled like a score, a caramel in there. No, the brown drink is the world’s most popular drink Hot. Bean water. Starbucks has been selling. Well, I thought you were gonna be a little bit more brown than that. Josh. This, this poor Starbucks employee was like, I’ve had people asking me for brown drink and they don’t know what it is, and I don’t know what it is, so I don’t know what to give them. Oh, man. And I go, I don’t know what to tell you, but I’m sorry this was never supposed to make it out of our dying readership. Yeah, this was supposed to be a dumb tongue in cheek thing, but of course, dumb readers Be dumb listeners. Be dumb customers. Yeah. Yeah. Didn’t you invent the ang bang? I didn’t, no, no, no, no. I did not invent the ang bang. I, I made an artisanal version of the Mick Gang bang called the Mick Consensual Group sex burger. Oh. Because there was the Mick Gang bang, I think is what we ate on Fast foodies on my episode. Oh, was it really? Yeah. ’cause it was like, it is that where it’s like the chicken sandwich and the on on a Big Mac McChicken inside a McDouble? Yes. That’s So you kind of create uhhuh. Yeah. ’cause it was someone like saw sweetie, a rapper like Seie. Yes, I know. Saw Sweetie. Yes, yes, yes. She was the one who talked about it first or something, but we couldn’t call it the Mick Gang bang on the show either. Mm-hmm. Yep. Yeah. Yeah. But I, that’s a good, that’s a, that’s a hack that you don’t make someone else do. That’s all that matters to me. Yeah. Well, so, but there was another popular McDonald’s one. Mm-hmm. That, um, another thing you like shouldn’t really say, so I’m gonna call it like the, uh, uh, economically underserved area. Big Mac. Yeah. About, so in the economically area about Big Mac. What? Well, no, the, the whatcha talking about the infrastructurally, uh, un-served. Yeah. Just say it’s No, no, it’s a bad word. Trust me. We slack it to me. Can you it, we’re not gonna slack it to you. It rhyme with, it rhymes with one of the two mythical morning host names. It’s red and link. I don’t get it. I got it. Got it, got it. I, it, I couldn’t be more. I got it. I got it. I got it. I get it. You would get a McDouble. A McDouble at the time, which was a dollar, which was McDonald’s lost money for every McDouble. Sure. Because you can’t sell it for. That much. They would make money on the drinks and fries, but you would get a McDouble for a dollar, and at the time, a Big Mac costs like 3 49. Mm-hmm. Same amount of beef. They’re almost the same ingredients ish. So you would ask for a plain McDouble. Um, sorry. You’d get two McDouble, or sorry, McDouble and a McChicken. ’cause then you’d get the lettuce from the McChicken, and then you would ask for Big Mac sauce on the McChicken. Yeah. So then you would slide the Big Mac sauce lettuce and one of the McChicken buns into the McDouble. Thus creating something phenotypically identical to a Big Mac, and then you’re left with an open face chicken sandwich for $2 as opposed to 3 49 for just a Big Mac. Oh, man. Right. Smart. Very smart. I’m a big fan of that. McDonald’s caught on. Oh, so they says, all right, you want Big Mac sauce? Two 50. Oh, side of sauce. Two 50. You want, you want muscle from a cow that we cut out and ground up. That’s only a dollar, but you want a side of this little sauce that costs 8 cents to make. That’s two bucks. Oh, that’s crazy. That’s unfair. Asking for Mac sauce on the side in 1994 was mind blowing to me. When someone’s like, watch this. Can I have a side of Mac sauce? And the person’s like, sure. And just puts it like it’s not a big deal. And then we’re like. We could dip fries and mac sauce, and it’s like, Hey, is this Thousand Islands? It was like, yeah. Are you dummies? No ketchup. Ketchup. It was like, no ketchup. No ketchup in it. Oh no ketchup and sal sauce, paprika. There’s paprika, paprika extract. Mm-hmm. And then, uh, mustard. Mm. Yeah. I love, I love me some Mac sauce. I do. You too, man. I love mac sauce. Are there any fast food hacks that you actually do in your day-to-day life? When’s the last time you both ate fast food? Let’s out each other. Well, now that I’m pregnant, I eat Taco Bell like once. How often do I eat Taco Bell? I eat Taco Bell so much. I had like that’s increased with pregnancy. Yeah. Congratulations. Thank you. On the Taco Bell consumption. I’m not a kid guy. Sorry about, but I’m glad you’re having way more Taco Bell. Um, I eat it like once every two weeks now. Hell yeah. I believe. Call that either, I think you can call that bimonthly and biweekly you the stupidity of that definition. So I have it bimonthly and biweekly and God, what do I do? The only thing I do is I get a cheesy Gordita crunch and then I get the, do I get the seven layer? I get a seven layer beef burrito. I take out the rice and I tell ’em to put potatoes in it. Oh yeah. That’s what I do. Hell um. I like it and baby likes it too. Oh hell yeah. You can justify anything now. Just going. The baby likes it. He talks to me literally, literally, whatever I wanna get. It’s for the baby. Yeah. I eat everything. It’s like, ma’am, can you hurry up? It’s for the baby. I literally don’t get it. I need mc gang bangs for my baby. So that’s, that’s, I would say I had that maybe like four days ago. I had that exact meal, four days, and I get a side of water, like a dummy. Oh, I like that though. That’s like the, because soda is nasty. I don’t, I love it. I, I love. Full sugar soda. Me too. But you, it’s just not something you need crap in your life feel. Yeah. I feel like when I, if I’m eating Taco Bell, I wanna feel crap because I’m eating Taco Bell, not because I’m having a full sugar soda. You know what I mean? I am Nicole. I am one Hundo pee. Cheers. Involved in this here, because that is my move, a side of water. Uh, I just drank all my Celsius energy drink, so I have nothing to cheers. Oh, good. Gosh. You gotta stop. I’m worried about your heart. Yeah, we were just talking about that man. Not emotionally, but. Actually, you, you worrying about it emotionally. Trust me. Uh, my last fast food, I just was on the road with the Dough Boys podcast on tour, so that kind of sets you down a path where you’re gonna be having it. And I, we had McDonald’s at a rest stop in Connecticut at like one in the morning. And I’m not a fast food person. I’d much prefer to eat other types of food, but I do love Taco Bell. Mm-hmm. I’m lucky to live in a city where you can get late night food that isn’t fast food if you want. Yeah. Yeah. But. A, a truck stop in the middle of the night is what fast food is made for. So sure. I had my go-to move of a, well, we had talked about Big Mac so much in the previous show that I had to get a Big Mac, not a traditional order of mine, but I got a Big Mac and a sided 10 piece nugs. Yes, with honey. What’s the sauce? Oh, you do honey. That’s so just straight honey. Yeah. You’re so Kim Kardashian right now. We are so, we have so much in common. We both made our break into the industry in the same way. Wealthy parents and a proclivity for, uh, moving on. It’s a family show. What about you, Josh? What’s your last fast food indulgence that you had? Oh, I thought you were talking about if I broke into the industry. No, I know how you broke honey. Dont worry about it. I know how you did it. Somewhat similar. Some key details changed. Um, but, uh, I, I went to Taco Bell after a show. Mm-hmm. Uh, did not eat dinner. Went to, uh, the another heavy music show. Shout out to House of Protection. They really did a great job with the Roxy. New album is out now. Um, but I didn’t eat anything before and so I was in there, you know, throwing bows in the mosh bay. I’ve left my car keys in my cargo pocket and someone fell into ’em and I kind of stabbed myself a little bit. Gee. So I’m dealing with that. But anyways, you’re kind of beat up. You’re sweaty, you need Taco Bell to replenish. And so I went through the drive through. If I’m on the app, I’ll customize. ’cause they ask you to customize. You can just add their orange mayonnaise to anything you want. Oh, and it makes every item better. Do you ever go to the kiosks? No, I’ve become a kiosk girl, and I’m so ashamed of the truth. We need social regulation. We need to stare somebody in the eye and go, I can’t. I need that. I can’t. I’d like a burrito with your liquid cheese and liquid beef. I can’t. And I want you to put mayonnaise in that also, bro. I need that. And then I need Taco Bell to send an employee home with me and watch me eat. Because I don’t think there’s, when white hat observer, I don’t think there’s anything more disgusting than how I eat alone. The amount, like there’s no one to go like, whoa, you know? Like if my wife’s outta town, there’s no one to go like, yeah, you’re, you’re, I hear that you’re having trouble breathing and you’re grabbing more cinnamon delights, my God. And I’m like. Hey, job. No, ba as I like stuff more rolled quesadillas in my mouth. Look at an English bulldog after eight years old or I’m laying on an ice pack, —- shirt off, tarp out, just hammering down Taco Bell. It’s my dream. Right? Right. Um, I, I have been interesting. Scenario in, in my home life because my, my wife grew up in a town where they banned fast food. You might know it. You ever been to Great Neck, long Island? Yes, there is. I’m familiar. Great Neck North. A great neck south. Is your wife Jewish or Asian? She was, she was just telling me about this. Yeah. I had no idea. She’s Jewish, she’s north. Yeah. Jan is, GN is, uh, a Jewish town. Wait, how close and GNS is, uh, all Asian. And, and not only Jewish, mostly Persian Jewish, yes. So she’s a, a blonde-haired, blue-eyed Jew, and she was, she’s like, I was one of three blondes at my high school. That’s amazing. Like, that’s incredible. How far did you grow up from that? Uh, I’m probably like 25 minutes. Everything’s 25 minutes away on Long Island. I’m from like a blue collar, uh, Italian and uh, uh, Irish town and Jewish town. Every town is a little Jewish on Long Island, but I always, I talk about this with Long Island, it’s, people talk about it as being sort of like, uh, very. Non-diverse, and it’s not, it’s extremely diverse. Mm-hmm. But not within individual neighborhoods. Mm. Like you go to a black neighborhood, a Spanish neighborhood, a Persian neighborhood, and, and all, all nationalities are represented on Long Island. Sure. We just don’t live with each other. Don’t talk to each other. We go one town over. That’s the black school. That’s the Latino school. Like, yeah. Oh. I can’t, uh, wait to go see a football game there. Um, but Oh hell yeah. I, we played against GNN when I was at Mepo High School. Uh, yeah. My glory days. I was terrible. I mean, I’m not better now, but I was terrible. Then 25 years ago, why are we talking about this? They had to drive into Queen for fast food, so Yeah. Well, they also, I from, I’m from Beverly Hills and they also outlawed it in Beverly Hills. You have a fat burger. That doesn’t count. There’s no drive-through a local one. Yeah, yeah. There’s no drive-through. Continue. Sorry. Yeah. So she didn’t grow up with fast food, so she like never developed a taste for it, you know, and she didn’t grow up eating like super healthy, didn’t have an almond mom. They kept desserts in the house constantly. And so I’ve had to like learn to deal with that. ’cause for me to, to re, I would have to not have any food within like a 30 foot radius of me. Mm-hmm. If I wanted to not eat it. We, we were not a fast food family either, and it wasn’t, we were poor. And like we didn’t have no fast food in our neighborhood, but I think my parents looked down on fast food. Ah. But we would eat at like Friendly’s, Outback tj, like we would eat at fast. Casual. Casual, relentlessly fast casual. Yeah. But my mom, my mom and dad would be like, it’s a nice sit down place. Yeah, sure, sure. That was important to them. I’m not gonna eat at fast, but every once in a while some sort of marketing would get through to one of my parents. Yeah. Yeah. And it would just work. And here’s the most specific one I remember. McDonald’s when the animated Hercules Disney musical came out. Oh, the plates? Yeah. Well, I don’t remember the plates, but I remember triple cheeseburger was 99 cents. Get that outta here. Holy. And my dad, my dad didn’t know what they were called. He’d always be like, Jo, you wanna get the car and go get them. Some of them, her burgers, and we’d be like, we’re gonna get Herk burgers. And we would go and my dad would just buy like 1, 2, 3, 4, 5. So, oh my gosh. Eight Herk burgers. And the guy’s like the what? He’s the triple cheeseburger. That’ll be. $8 and 51 cents. Know pay that feed a full family. I’d eat, I was eating six patties. Like, that’s too much for kids. That’s nuts. Well, I, so I grew up eating almost exclusively fast food. Similarly poor. But we were in Orange County, which is just the land of chains. Yeah, yeah. And so my dad would be like working a late night. He like drove a limo after working at a car wash. And me and my brother would just have like a $10 bill on the table. Mm-hmm. And be like, figure out dinner. So he’d be like. Uh, five McDoubles. Five McChickens. We’re gonna find the, you know, tax money on the couch. Mm-hmm. Um, and that was just dinner. Not only that, they had a special where it was something like four cheeseburgers for a dollar every Sunday. It was something insane. And so we would go and it was like limit, you know, 10. And so my brother would get 10. My dad would get 10. I get 10. Wow. He put ’em in the freezer. And I just, anytime I wanted a McDonald’s cheeseburger, I’d just pop it in the microwave. My goodness. Oh man. And so for me, the dream freezer, you open up a freezer are just full of, uh, McDonald’s. A monkey, a monkey paws. Wish if there ever were one. I know, because boy, the pre-diabetes at 10 didn’t look too good on that. Oh goodness. Yeah, that’s a, that’s a legit amount of sodium enough to like when you get cut open for bees to come out or something like that. Yeah, so the original fast food hack is just like, uh, grow up poor and then that’s all you can eat. And then you microwave them and then you put a sweet chili hot sauce from the nine 9 cent store on it. ’cause that was my move that worked for, for you. Ooh. Yeah. That’s a good one. That’s a good one. I, uh, I had an Arby’s dad and a McDonald’s salad mom, so I fast food was very. Ominous to me. I never knew I was getting fast food when I was getting it. ’cause my dad would sneak it and my mom would be like, oh, it’s a salad. So fast food was always, it was oddly taboo and it was something I never experienced as a kid until I was conscious enough to know I was experiencing it. So for fast, fast food, now that I’m older, now that I’m 32, it’s such a treat. It is a treat for me. It’s not a daily thing for me at all, but it is. So it’s like special for me. I’m like, Hey David, you wanna go to Taco Bell? Hey David, you wanna go to McDonald’s? And the answer’s always, maybe. Yeah, that’s a good answer. The answer’s always, maybe, which makes me sad. But I’ve, I’ve learned, I’ve learned You don’t say no to a pregnant woman, you say. Maybe he says no a lot. Oh, okay. Well, says let’s be careful. Yeah. Tell him, tell him to tell him to be better. You’re like, oh yeah. Here’s my, here’s my husband. Now it’s like six, six martial artist. Like, oh, nevermind. I’m dead. Neither of those things. Uh, if it’s like such a special occasion though. Hmm. Don’t you wanna customize it, Nicole? Don’t you wanna like, take matters into your own hands? Don’t you wanna say that? Me and the baby are not going to accept this billion dollar corporation told me should be on this item, and I am going to do everything in my power to optimize this. It’s, this is the cold plunges, this is the infrared saunas. This is the tanning of the taint of the fast food world. You have to optimize everything. I don’t wanna get into the nitty gritty, but I do believe that there is a small difference between customizing and hacking. That’s a good point. I think hacking makes you. Like an a-hole, but customizing doesn’t, it’s a, it’s a, if that make sense, it’s, it’s a fine line to walk. Yeah. And you don’t know when you’ve stepped into exactly a-hole territory until you have done that. Exactly, exactly. Who, who is the one that decides that you, I can’t be left. The watchmen, I can’t be left with that kind of responsibility. Watch them. Yeah. I can’t be left with that kind of responsibility, so I’d rather just relinquish all control and just leave it to the big shiny board in front of me. Mm. Now I think that’s a wonderful way to look at it, because that’s, yeah, they know what they’re doing. They’ve got the best science minds in the world. Exactly. Working on making their food better and more addicted. Exactly. What do I know what I want? A little spicy, whatever, who cares? But I think like ask, asking for a sauce on the side, or double beans, or if it’s in the app where you’re like, oh, I could add lettuce to my beefy five layer, or add potatoes to my beefy five layer. I think that’s all good. When you start doing the things that require more labor of your fellow person. Yeah. Your fellow worker is across from you and they are go and you’re like, and yeah. Stir it. Thank you. And more please. That’s when you’ve crossed a line. I agree. Yeah, I agree. Here, here’s how I think you, you, you guys are, I have a theory now. If you cannot comfortably say it to an employee’s face, okay, then that’s a hack. If you can comfortably say it to the employee’s face, then you’re just asking for customization. Okay? ’cause I did once walk into a chip. What did you do? I walked into a Chipotle with, with a, a side of just french fries that I got from like a five guys across the street. And I was like, can you put this in my burrito instead of rice? And I asked them that to their face and they were like, um, no, not at all. I, I can’t do this. Yeah. That’s a health code. Yeah. Yeah. Oh. Like there’s no, they, they can give the world e coli, Trinos and Norovirus. They won’t put french fries in my burrito kind of country. They, America is too litigious. You can walk out there and go like, I don’t know why they gave me this. I choked and I died. Those ass, those jerks. Um, I will say the best scenario though is if you have a buddy that works at a fast food establishment, because I had a friend that worked at Coldstone and I would bring baklava from the Greek diner across the street. Do you mean girl? What do you mean, girl? That you went out with the high school? Yeah. Yeah. I changed the friend. You say friend, because I feel like I’ve talked about X too much. It’s okay. Can you, you know what I mean? I’m sorry. She was also a friend that happened to be a girl that’s now married to an army guy. She knows too many of my, uh. Too much. I’m so sorry. But we used to like bring random things and she would just mix them in at Goldstone and that B of Ice cream is still the best thing I’ve ever had. Oh yeah. Having a friend that works at a store, like that’s a dream. I had a buddy who worked at Starbucks, but, but I wasn’t drinking coffee at the time ’cause I was a kid. I was like 18 or 17. Mm-hmm. But what I would do is. Order a coffee and in my bag he’d put one of the espresso machines and then we’d sell ’em on eBay. This is so illegal. Why am I coughing for this? Oh my God. He would put like the metal mug, whatever was like the expensive gifts that Starbucks used to have around like CDs and stuff. He would just drop it in my bag and Michael Bule Christmas CD in there. Yes, I would just, I would just get things that we would then sell illegally. So we’ve learned that there’s a difference between customization hacks. And then crime. And some of it is straight up crime. Yeah. But adding tots to your burrito is not a crime, it’s just an a-hole move. 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. 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. Tomato as ma 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 they could, 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. All right, Nicole and John, we’ve heard what you and I have to say. Now it’s time to find out what other wacky Eddie are rattling out there in the universe. Time for little segment we call opinions. Opinions are like casserole. I like ing on the pod. Yeah, it’s sort of a vehicle for Nicole to, it’s kinda like our, our X factor, the voice. Thank you. No one’s come. Any producer’s come calling yet? Wouldn’t she like to know Wings of voice? Maybe Some people are trying to poach me for singing. Maggie, let’s get that person in yet. I’m so, I’m so sorry I wasn’t expecting that. Um, as an answer, um, hi, my name is Patty. I’ll explain later. Um, I’m calling because. I just wanted to share this weird food hack. It’s probably awful for me that I’ve been doing. Um, I really like sour food. Um, and I’m just really not into fruit lately. I don’t know what’s wrong with me. Um, but I’ve been making, and I’ve been really craving candy all the time, but that’s not good for me. Right. I’m old, I’m 30. Ew. So I’ve been putting fresh fruit, I’ve been putting malic acid, Jesus, you know, straight from the can. Oh, plastic container, oh my god, on anything. And oh my God, it’s so good. It’s got sugar. It’s so good. You know, those like sour TikTok things you see 10 times better and a hundred times cheaper. So yeah, that’s my weird food thing I’ve been doing. Um, let me know what you think. Have a good day. Wow, your guys’ reaction makes me realize I don’t think I’ve ever had malic acid before. That just triggered my acid reflux on like a very specific way. Um, uh, malic acid is literally just a form of acid that is like, what do you call it whenever you like, take a molecule and you like take it out. What, Josh, what do you call it when you take like a molecule and like take it out? I don’t know. That wasn’t descriptive at all. Yeah. Can you refine your question? No. You should know what I’m talking about. I’m sorry. Whatever. It’s just like, it’s like, it’s like the most, it’s. Like Tartaric acid, maleic acid, and citric acid are the acids that we consume, that we allow, like we can’t. And Maleic is the strongest. I think Tartaric is actually stronger than Maleic. Is it? I think so. Google it. I don’t want to Maggie, help Maggie. Google it. Maggie. Help Maggie help. Why don’t, don’t you look at Maggie when you address it. The coating on the outside of a warhead. Maggie Mc, can you please thank, thank you, Maggie. Thank you. I made value. Yes. I love you Maggie. Uh, the coating on the outside of a warhead. That’s just like dusted up maleic acid. Mm-hmm. Copy. Okay. And I did a video with somebody to try and test how you can like Remedy sour foods and we just ate straight maleic acid and I couldn’t eat for like three days after. I’m so sorry. ’cause it like just literally burned a hole in my tongue. It was. He’s like that scene in Fight club. Um, tartaric acid is stronger than mal. What? Ai What do you say, Nicole? I’m sorry. Thank you Maggie. Your value? Yikes, John, you deserve everything. It produces more hydrogen ions and solution for the same amount. It takes the molecule outta the molecule. God. Yeah. Sorry. Come on guys. You host the podcast. Now I’m gonna read a book, my God, another one. I already read one. It’s called the Bible. It’s called the Red Patch of Courage. Um. Stephen Cran anyways. Uh, putting Malka on fruit so it does taste like candy. ’cause it literally just reminds you of warheads. ’cause that’s what it’s, so I understand why people are doing this thing. It is also. I think you have like a worm that’s causing a nutritional deficiency because you’re like, I don’t know why suddenly I think of fruit and I get disgusted. It’s ’cause whatever worm you have inside you, oh my gosh. Like probably will be killed by a little bit of vitamin A. Yeah. And so the worm is in your brain and in your taste centers and affecting your, uh. Uh, decision making process. Well, it’s kind of like, you know how a worm will be, have a molecule and you can take the, the molecule out of it. I’m never speaking again. Okay. Kidding. Again, we have like one minute left in the podcast. You’re rebounded quick on that one though. I, I, I would say, hey, if it’s making you eat more fruit and I don’t know if malic acid is good for you or not, but if it’s in things it can’t be. It just feels like. Anytime you take something that is like, this is known from being on something called nuclear warheads, like mm-hmm. If you take that and add it too much into your diet, I feel like that’s always an issue. We also need to explain her reaction to the voicemail message. We recorded a, a, a voicemail message, um, that just said, Hey, welcome to a hotdog’s sandwich. Please leave your, but we did a silly take. You know how you do silly takes? And that’s the one they used and that’s one they used. And it was as if it were a phone sex. We did, we did a silly take and then we did a sexy take and they picked the sexy take. That’s right. The silly take was Bo Bora voice. Um, and then the sexy take was as if it were a phone sex. Exactly. And they And you guys ran with sexy? Yeah, we ran it. Oh, naturally. Neither It makes sense to me. I’m sorry. Um, I wouldn’t put maleic acid on my fruit, but I would put Tahin on it, which has citric acid in it. Yeah. So, okay. Maybe you should put tahin on it. If you are having trouble eating fruit. Drinking it is a great way. I mean, it’s not the most ideal way to consume it, but fruit juice be ripping. You know, like, yeah. If you can’t eat it and you can’t drink it, there’s only one more way to consume it and you’re not gonna like smoke it free bacon. I, Hey, I’ve smoked banana peels. They were, I was told they would get me high. Whoa. They were wrong. Let’s try saffron. Let’s go. It’s pretty expensive. More expensive. I know. It’s the irony. Ooh, spicy. Hey. I just wanted to hear your guys’ opinion. On the spectrum of how people spice their food. Mm. Now my fiance is very big on using chili powder and chili flakes, where I myself am a hot sauce man. See, I’d like to think that I’m in it for the vinegar and the powders and the chili flakes. They don’t give as much, uh, flavor as the hot sauce does. I think hot sauces and powders need to be used, uh, you know, on a very case by case basis. Like you would never put, as Louise Guzman said, Mexican on continental waiting reference. You would never put sriracha on a Chipotle bowl and you wouldn’t put Cillo on your California role. So yes, I just wanna hear what you guys think. Thanks. Bye. It’s interesting. Little hot sauce food pairings. I have. He kind, that was like six questions in one, right? Yeah, yeah. Um, because I, the first answer I have is I say I like it a little spicy, but white boy spicy. Mm-hmm. Depending on the restaurant I’m at. Mm-hmm. Because, you know, a Southeast Asian person or a South Asian person will like, raise an eyebrow at you and you’re like, no, no, no, no, no, no. I am clearly gringo energy. Please don’t kill me. But. I am a huge fan of hot sauce, specific hot sauces for specific things. Mm. Yeah. Uh, my question for you guys is what is your most versatile hot sauce? I mean, let’s answer this guy’s question too. ’cause I, I’m of the place of like, srirachas for Asian food, you know? Mm-hmm. Tap’s for, uh, south American and Central American food. Again, I think some of them are interchangeable. But for me, I think the most universal hot sauce is crystal. That’s my favorite, most interesting. It’s like a Louisiana kinda hot sauce. ’cause I think it needs to be an eggs based hot sauce in addition to whatever else. You know what I mean? Because, oh, eggs based, sorry. Not a hot sauce made of eggs. A hot sauce that works well on eggs. Copy, copy. Yeah. And I think Crystal, a a, along with Frank’s and, and a few others, worked really well. So if you, if you had one hot sauce. Like to live It would be Crystal. It would be crystal. Yeah, it would be crystal. Um, I think they made an astute observation here talking about how sometimes you don’t actually want the spice, you want acid and you want salt, right? Mm-hmm. Right. So if you literally just had salted vinegar, which people look at like the Britt’s weird for just having malt vinegar on a table that’s just like a salt ingar, which is a delicious salt and, and vinegar. Delicious. Yeah, salt. It’s so good. And it’s one of the most British things ever. It’s hot sauce without any spice. Literally. It’s like the whitest colonial —- you can ever come up with. But like, ironically. So, um, mustard is. Mustard. Mustard is hot sauce. Yes. Right. Mustard is something that has mustard seed, has a spice to it, especially if you add a horse rad to it. Sure. And the rest of the ingredients are vinegar and salt. You want the vinegar and salt. The ingredients for crystal are chili’s, vinegar, and salt. Yeah. Right. Chilies did not enter the rest of the world until like kind of the mid 1550s, you know? So a lot of time was spent of people just being like, I want vinegar and I want salt. Mm-hmm. And people figured out ways to make that happen. That’s what he’s figured out. Also, chili powder in the quantities that people use, it does not add spice to anything. You know what I mean? You mean you watch Food Network Ray? You mean C-H-I-L-I Powder or? Yeah. Okay. Yeah. Yeah. Ground up dried chili or ground up chili. Okay. But like chili, chili powder just sold under the name chili powder. Okay. So nebulous. Okay. Rachel Ray going, I like a little bit of heat and I’m putting in a quarter of a quarter of a teaspoon. Yeah. And what, how many teaspoons is that one? Eight. Um, a 16th. Yeah. There you go. Um, am I right? Yeah. Good job. The baby’s gonna be smart. Um, that does nothing to the food. Right. More Taco Bell, baby. Yeah. Uh. Arizona gunslinger, jalapeno would be my number one hot sauce that I would put on anything similar to Crystal, just three ingredients. However, it’s red jalapenos that they kept the pulp in. Mm-hmm. So it’s got a nice little chunk to it, so it sits on a burrito really nicely. Ooh, I like that. I like that mounds. So I’m gonna answer your question first. My favorite hot sauce of all time is L uca Teco. Xx, extra Chile habanero hot sauce. It’s brown. It’s so good. I know this brand, uh, yougo, uh, I like their hot sauce, but I can’t go above like three Xs. It’s phenomenal. Except in shirts and pants Are the x’s. Like, is that, I don’t know, a viable scientific, I’m just reading quantity. I’m reading the, the, the, um, the grocery list from Instacart. So, yeah, I dunno. I listen, I right now, me and my husband, his h our, his house, our house is filled with like at any time, like 20 hot sauce or hot sausage adjacent products in our fridge or pantry. And he puts sriracha on his cba, like he’s nuts. He doesn’t care. He loves all kinds of spice. Over. He has at any time he’s eating like four different hot sauce bottles on the table. Um, so I’m fine with mixing and matching my hot sauces. I think Sriracha’s more versatile than our collar. Made it sound too, I think Sriracha’s a little more. Uh, yeah, because that one’s an interesting texture too, so I think it just works on more things. Yeah. We put, but again, they’re after salt and vinegar, that’s what they really want. Yeah. Sriracha does not, it’s not that salty. It’s not that vinegar. Right, right, right. And then also like we have chili crisp on everything. We have, like, um, we, I put El Luco and everything from eggs to pasta to whatever. Um, but with this, I, I mean, I don’t know if I were you, I would just try to, you know what I would tell ’em to do, I would try your own mix of like vinegar, salt, and a little bit of chili pepper and see if you like that. It’s called, what is it called? Chili pepper water. Is that chili? Chili pepper water, Hawaii? Yeah. Yeah. I would make, I would make my own chili pepper water and see how you like that on like a panoply of foods. And go from there and listen. I love Chili Flakes. I put Chili Flakes on almost everything I make at home, but it is a kind of, it’s like a cop out thing. You just meh throw in there. Yeah. You know, it doesn’t really make that much of a difference unless you’re topping your food with it. Oh, that’s how it feels. The sriracha thing’s. Interesting. Like sriracha on a California roll. ’cause you would think it would make sense of just like, well, sriracha’s Asian Japan. Yeah. When he said that I was grossed out by that, he said Tapit on a Well, no, he said, he said the, he said you wouldn’t put sriracha on a burrito and you wouldn’t put tapit tea on a California would. While implying that, but also spicy tuna rolls are generally made with sriracha, right? Yeah. That’s the spice and the spicy tuna roll. Yes. Because it’s Sriracha Mayo Sriracha’s from Erwindale, California. Yeah, yeah. Like Sriracha’s from like 30 miles east of here. Right. And it was like a, a Chinese Vietnamese immigrant to America roughly basing a sauce using Mexican peppers off of something he had in Thailand once. Yeah. Right. Like it’s a, it’s a really awesome, incredible story and it’s an incredible product. Right. But the idea that like, there’s some sort of link between sriracha and Japanese food. Absolutely not. Yeah. I just don’t take hot sauce on sushi in any way. Like I’ll take my heat via wasabe or via, um, the spicy mango. Yuzu. Kosho. I love yuzu. Kosho. Yuzu. Kosho is saltier than it is spicy. Than it is vinegary. Fermenti. I agree. The idea of a hot sauce is like a very American thing, like a. The vinegary, you know, put it in a bottle and shake it on, you know. Yeah. Shaking it all over, you know. But like chili paste, right? Koshas in Japan. Right. A nice little paste. Sambul in Indonesia. It’s all paste, chili oil, stuff like that, you know, so like it’s a very American export. One more Maggie. One more Maggie. Come on. Come on baby. Do one more. Come on fine. Hi guys, this is Tusk Bang two. I am a newer fan to the channel, to the show. Love. What do. Uh, lately, just as an aside, I have been looking into melding some Brazilian dishes, maybe doing a little bit of feta as a Persian ssh, which I thought you guys would find interesting, but the reason that I’m calling today. For years, I have thought that the practice of doing the horizontal cut when chopping an onion, ah, is useless. Uhhuh. Looking at the cell structure of how onions are segmented, it doesn’t make sense to do the horizontal slices. A hundred percent. A hundred percent. I stopped doing it. My onions look the same. What do you guys think? Love to hear from you. The onion is already designed when you, do, you know what he’s talking about? Explain to me which horizontal cut you’re referring to. Because I, ’cause I usually, when I chop an onion mm-hmm. I cut the, the hairy nipples off. Yeah. Yeah. Mm-hmm. And then I cut it. Uh, the other way through the hairy nipples. Through there ni yeah. And then I have two, uh, nipple list breasts that I place down on the chopping block. And I cut it that way. But how do you, if you were to dicey onion, what would your steps be? My steps would be, uh, ooh, make a bunch of small seas, then go the other way. Yeah. Small Cs. Like, uh, I’d love to see like if the onion is, if the onion’s going this way. Okay. I’d slice it along those. Oh, so talking about, but you, you’re fully cutting it. Do you do the thing where you leave the end intact so you almost like No. He cuts the hairy nipples off. Yeah, I cut those off. Well, you can cut ’em off, but then you can still leave, you can still make incisions with the knife, but still leave part of the onion intact. Mm-hmm. You don’t need to keep the root on. To like do the brunoise cut. Do you think he’s doing a, this person doing the bru brunoise cut? No, I think that’s what they’re talking about. Yeah. Because, because typically, so typically what chefs would say to do if you’re dicing an onion is you cut the hair nipples off, bisect the breasts as you were talking about. Um, but then you would make one horizontal cut to sort of like get it in half. Ah, okay, I see what you’re, and then you score the other way in a 90 degree angle. And then when you run your knife through, it just falls into little shards. Okay. That’s how I do it. That’s how I do it. That’s, but that horizontal cut, the onion is already layered so that when you’re making that final cut mm-hmm. The onions are separating themselves into those individual layers. The horizontal cut is, if anything, there’s adding less uniformity, just one horizontal cut. I, I do two horizontal cuts. Some people do too. I do two. Two will get you smaller and I get smaller ones. This I’m intrigued by. I don’t, I don’t. I’ve never thought this closely about it. Mm-hmm. You know what I mean? It’s not, I’m not constantly prepping meals, but I do have to chop onions every once in a while. But this seems like, yeah, I usually go, I make a bunch of Cs and then go across, what are you, you’re talking about cs, so dude. Oh, CS. Cs. Cs, like, yeah, the letter Cs. Yeah, yeah, yeah. Like the letter met, met Luna. Met Luna, but like down, yes. Yeah. Yeah. A rainbow if you And you makes rings. Yeah. Gotcha. And then you just run the knife through the opposite way and turns all, yeah. Yeah. That makes sense. Honestly, I’m gonna. I’m going to te tell you to do something. Just buy the choppers. Buy the good grips. Vegetable chopper. Don’t think about it too much. People think too much about things. Just, just chill. We live in 2025. Josh, I’m sorry. Relax. Yeah, the baby’s talking. Yeah. You, you built a whole podcast around thinking too much about things. Just, just buy the chopping machine so everything is uniform on the same and you don’t have to think too much and then that way you can cook faster. Are those annoying to clean though, for us? Non dishwasher heads? No. You, no. The whole snow, they’re fine. Okay, I see. Feel like you’re lying. No, don’t they say, they say those voices go up a little when they lie and you are just climbing and my voice is just high sometimes. Um, now you’re lying about that. It’s easy to do and honestly, sometimes when you just don’t wanna like cut with a knife and aboard the choppers the best that you can do. Yeah. I mean, cleaning a knife and a board’s not ideal either. Yeah. Now you can say what you wanted to say, but see, I’m intrigued by this visual situation. Yeah. Have you ever read Ada? No. I mean, maybe describe to me what it is. Yeah. It’s Brazilian. It’s a Brazilian, like black bean stew with like all the different parts of pork. Yes. I, and I have had that. Yeah. As a matter of fact, I’ve never made it, but, uh, Bossanova little place in my neighborhood. Oh yeah. They have it and I that over white rice. Yep. It rips for me, big fan. It’s like a hangover cure. It’s so hardy. So good. Say, say the name again. Fea. What does that look like? Spelled F-E-I-J-O-D-A. You missed an A in after the L, whatever, but yes. That’s, I, I’ve, I’ve, I’ve had it. I’ve just never said it out loud, like Hermione, you know. Oh. You talking about her own? My childhood correction. Yeah. I called her Herme Own when? Until I saw the movies and I was like, whoops. Well, on that note, thank you so much for joining us at a Hotdog is a Sandwich in Gaber. Thanks so much for sitting down today, man. Hey, thanks for having me. I love pedantic arguments on podcasts. It’s kind of what I built my entire brand on, whether it’s Staying Alive, my Health and Wellness podcast or Action Boys, my action movie podcast where he covers films from the seventies, eighties, and nineties. God, what a great air man, awesome blood sport that raised, that was my moral compass growing up. You know, never seen it. Never heard of it. Don’t plan on watching it. If you wanna be featured on Opinions by Casseroles, hit us up at 8 3 3 Dog Pod one. We’d love to hear your voice, but it stars famous Taiwanese bodybuilder Bolo Leon. Oh my God, I have to watch it. Oh my God. Chong Lee. Chong Lee. Chong Lee. Chong Lee. I could do it too. And if you wanna watch more myth, but that’s for the Paton only YouTube. Check it out. Yeah, you can’t have that. No, it’s not worth it. No. Save that for the big bucks behind the pay wall.