Hey, can I uh we get $25 on pump three? >> Sure. Would you also like a croissant, a hot dog, a hamburger, and a donut while you wait? >> Yeah. Can I get some $8 novelty sunglasses as well? >> I didn’t say that. >> 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 Sher >> and I’m your host Nicole and I >> and from here on out we will only be wearing clothing items that have been sourced from some sort of convenience store attached to a gas station. >> I have never Oh, bies. >> Not only bies. You can like go into like some amms and 7-Elevens will have a random t-shirt rack. >> Oh, are you for real, >> dude? I was in one in Burbank and they had they were selling t-shirts for the local high school. You could buy some of John John Burrow’s high school t-shirts. >> I almost bought one, but I thought it’d be I don’t know kind of weird. >> I don’t know. Well, does a school get any money? >> I don’t know. I don’t know the relationship. >> Interesting. >> But the point is we are talking all about convenience store foods today. We are pitting the two uh I don’t know about biggest. The biggest for me growing up convenience stores in America. 7-Eleven has about 9,000 locations. AM PM only about 1,200 locations. I did see that as well in my research. >> And amm is not international. 7-Eleven is very international. >> They’re actually owned by a Japanese company now. >> This happened recently, right? >> This happened relatively recently. Yeah. Yeah. And there’s a whole thing with like the Japanese corporate cuz if you go to 7-Eleven in Japan, >> I’ve been >> Oh, you’ve been? Yeah. Tell me about Oh, it’s awesome. I mean, like they’re first of all wonderful. The vibe is wonderful when you go in and they have it’s it’s smaller than your average 7-Eleven. They have rows and rows and rows upon drinks. That’s the first thing I noticed. The sheer volume of beginos that they have is staggering to like their food. Now, their food is beautiful. >> When I tell you that they have the best egg salad sandwiches, they have um oni stuffed with whatever your heart could desire. Everything from umaboshi to a spicy mayo salmon situation. Gosh, they have they even have like hot drinks, which I love, in cans. So, they have a section where it’s like hot coffee or hot tea drinks ins cans just sitting there on a warmer. >> Wow. They really are living in 3025. >> It was great. It was great. I love it. And I can’t wait to go back to Japan and eat an egg sando. >> Well, we ain’t got no Japanese. >> But didn’t they didn’t 7-Eleven try to bring uh Japanese style sandos over? >> They did. So, what’s going on right now with 7-Eleven is a lot of them in America. America. Ray Croc actually, I believe, like pioneered the um the franchise system. >> Sure. >> In the same way that like Henry Ford didn’t invent the car, but he sort of like invented the uh what what is it called? The >> Oh my god, I’m so dumb. >> Wheel. >> No, no, no. He didn’t. No, you know what I’m talking about. Assembly line. >> Assemb. Okay. >> Every board invented the assembly line, not going to say after wheel. >> Ray Croc didn’t invent fast food, but he like the modern franchise system as we know it. So, like individual people, operators, families, groups will own a lot of 7-Elevens or a single store. Um, and then it’s hard for corporate to kind of like make big changes >> because you get most convenience store owners in America like we make money off of cigarettes and you know, >> random booth >> and random booths and buzz balls and lotto tickets and so it’s tough to get like a lot of the food items, but I know 7-Eleven’s really trying. AM on the other hand, full disclosure, we have worked with AMM as a brand partner in the past >> and they’ve been great. And I again, I love convenience store food. >> Is this TUMGS? >> AM is togg. Tumis is >> too much good stuff. >> Is an acronym for too much good stuff. >> Although, yes, it is an acronym and not an initialism. >> It is not an people assume it’s in initialism, >> but it is pronounced Tombus, so it is an acronym. >> If it was TMGs, it would be an initial initial >> an initialism. initialism. >> So like NFL is an initialism but not an acronym >> cuz you don’t say Nifle. >> You don’t say Nifl, but FIFA is an acronym because you say it. >> You don’t say you don’t say F I FA. Correct. How Okay. I love how much I learned just by sitting here and absorbing information. >> I love that we got these nachos staring us in the face. >> Go for the nachos. Ampm nachos. >> We’re going to be comparing different foods from 7-Eleven. Now, we tried to match them up as much as we could. So, >> we really tried. One of the fascinating things about 7-Eleven is their main source of heating. They have the boxes, right? They have the hot boxes where they bake pizzas. They put them in the hot boxes with wings and mini tacos. And >> the mini tacos are good. >> Okay. They’re not my favorite. What I love at 7-Eleven, we don’t have represented here today because >> AM can’t match it. Are their taquititos. >> Anything. >> On the roller. Is it on the roller? >> Because the hot dog roller is the only main heating source inside a 7-Eleven. So they have to turn all their foods into tubes. And now they’ve tubed a lot of foods. >> That’s smart. >> Paquito is already a tube. So someone who came up with that >> tube >> was like, “Hey, Pito’s like, great. What else you got?” And they’re like, “Ah, we can make a hamburger shaped like a hot dog.” I’m like, “Uh, okay. What else? We can make a chicken nugget shaped like a hot dog.” And they’ve done all of those. >> Yeah. And they’re Do you like those? I never I never reach for them. >> Oh, the Buffalo chicken roller. That was my favorite. Cheeseburger Big Bite. >> It was just a cheeseburger log. >> Big bite. Isn’t that a hot dog? Well, so yes, the Big Bite is the official name of the 7-Eleven hot dog. >> Oh, I see. >> But the cheeseburger Big Bite was a log of burger meat with little pockets of cheese in it. >> Oh god. Was it served in a bun? >> It was the craziest thing is it was always very unclear when you ordered the cheeseburger big bite was generally served in a bun, but you’d order a buffalo chicken roller and they’d just like put it in a bag and I’d be like, “Hey, I think that’s supposed to be in a bun.” And they’re like, “Is it?” But there’s breading on it. And I’m like, “Well, yeah, but it’s like a fried chicken sandwich.” Then they’d be like, “Would you put a taquito in a bun?” I was like, “Well, no.” But >> you were having these full existential conversations with the convenience store owners. >> I don’t think they were an owner. I think they were just an employee. But yeah, >> this is how I spend my time. >> Honestly, if that makes life worth living for you, I’m so happy that you have such accessible outlets. Honestly, some people are like, “I want to travel the world. I want to cure cancer one day.” Josh is like, “I want to chat up my local employee from 7-Eleven.” And you know what? Good for you. Finding joy in the mundane little things is honestly what keeps keeps you going. >> That’s good cuz earlier today I was trying to find joy in the mundane things and I was trying to tell you a story about the frozen perogis that I grew up eating as a child and Nicole just goes, “You yap so much.” I was like, “We host a podcast together for 5 years.” >> Can I tell you why? It’s cuz every time we were we were doing something every time every time we would stop doing it, you would say something like like you would just start talking about like lean chips and how they’re more curated to the Latinx apart like uh people and then you would be like oh I used to eat these potatoes of Brian all the time like every time and just like shut up just exist in silence. It’s comfortable. We >> we’ve been doing this for 5 years. You should be comfortable being silent next to me for like 5 minutes. >> I’m at home. I’m chatting up myself. I’m flirting with myself. I’m out here throwing game. If you can’t >> My nachos are solidifying the cheese on the nachos. >> Bubba, you’re hungry. Eat the damn nachos. >> Okay, so we’re going to act like I’m taking the chip out your mouth. >> Why’ you do that? >> There was too much nacho cheese. Um, >> so the amm cheese, I’ll say this, it seems a lot more It seems a lot less I don’t know even what to say. Um, the nacho cheese on the ammp is less glossy. >> It’s more globular. I’ll say that. It’s also going to say >> I don’t know. I was looking at the shine factor of the It looks It’s It looks oddly thick. Um, it’s oddly thick and strangely enticing. >> Check it out. It’s the blizzard test. If you can turn the chip upside down with a jalapeno on it, that means the cheese is thick. Now, is that a good thing? >> Am I going to get botulism from this? >> Now, what Nicole’s referencing is the last known bachelism death in the United States was indeed from convenience store nacho cheese. Bottoms up. >> Like, what does that do? What’s the point of that? >> Wait a minute. >> I don’t get it. >> Called pinchos. >> Little bites >> in the basket. I just followed a whole menu. Go like this. >> In the Bash country, they call these. >> In the Bash country, they call these pinchos. >> Yeah. >> Or tapath. In Barcelona. >> Okay. >> But in America, we take liquid cheese. >> Uhhuh. >> Have your espanol. >> And then we put little these little pickled local chili peppers. >> White boys pick >> Spanish. >> I don’t. >> Okay. >> Okay. So, whenever I I sent out a runner to go get these, and they said, “Hey, man. Sorry. They didn’t have a lot of cheese at the 7-Eleven, and I’m like, “Hey, >> yeah, that happens.” >> Which do I like? Oo, there’s a level of acidity, tang, and heat in this nacho that I wasn’t anticipating. And the 7-Eleven one. >> Now, have you ever earnestly gotten a tray of nachos? What do you mean, no? >> I thought you were a gourman. I thought you were a Cornwall sir. Are you a fuse? A fuse about town. >> I’m just a dill. Is it dilotant? >> Dillant. >> All I I’m just a I’m your I’m your average dilotant. Contrarian dilotant. >> No, I am not. I am a true patron of the art. So, I’m going to lick the nacho cheese. >> Mhm. >> Okay. I’ve calibrated the taste off that. Now, I’m going to wipe it off of this. >> Interesting. I feel like the amm nachos >> the cheese is a much more violent shade of orange. Yeah. >> However, does not have the same amount of taste. There is literally >> there is a reciprocal relationship between color and taste. >> 40% more colorful, 40% less flavorful. >> In in this in this experiment, >> in this experiment, >> it’s like it’s like whenever you get a burger and they say American cheese and then it’s orange. >> Yeah. >> And like you expect it to be orange, but like on the off chance they have like a slice of white American, you’re like, “Oh, what is this? This is not going to taste the same.” >> Even though it’s the same exact composition. Now there is also so at these locations there are two um spouts attached to pressurized hoses >> one filled with nacho cheese the other filled with chili. >> Now you can run you can open the bag of chips in the store and Nicole typically you would run it under either of those for as long as you want. >> Either >> either. But now what I do >> Mhm. >> is I will get a cheeseburger big bite. I’ll get a hot dog. I’ll get whatever. I’ll get taquitos. >> Uhhuh. And sometimes you get a little bag of taquitos and you run that under the chili spout and the chili spout goes and it spits chili on your taquitos and you put those in the bag and you kind of massage the chili into them. >> Oh, yum. >> Because sometimes the taquitos, they get hard. They’re open air. They’re sitting there for a while. >> They’re open air. >> They’re open air. I mean, there’s a glass case, but it’s, you know what I mean? They’re they’re slow. It’s an air fryer, >> but they’re slowly losing moisture. They’re over time. So, you need to remmoisten them with chili. Okay. >> And the cadence at which the chili comes out, it is quite unnerving because it goes the chili machine at a 7-Eleven wretches chili home. >> How does how does the nacho cheese come out? >> It’s like a thin It’s like a stream, but the chili there’s chunks of meat, right? >> Achin to ach you would get at a an AMC. >> Yes. Correct. Absolutely. Yeah. Yeah. So, a thin stream of consistent ner cheese just versus absolute uh sharts of chili. I’m sorry we didn’t put chili on these. >> Mhm. Oh, that’s okay. >> You’re okay with that. >> Uh, winner 7-Eleven on the nachos. For sure. For sure. For sure. We got to go hot dog, right? Stick with savory. >> Yeah. You know, I’m going to have you eat these hot dogs because yet I remind you I can’t eat these unless they’re to a certain temperature. >> I’m so glad I will eat the microplastics. These are steaming. >> Oh my god, Josh. >> Like steaming Willie Beaman. >> There’s Do you want condiments? >> Absolutely. Ketchup and mustard this bad boy. >> Let me just Let me >> Let me get some jalapenos on there, too. >> I can’t do that. >> What? >> I can’t do the jalapenos. Why isn’t this opening? My god, it’s been steamed together. Oh my god. >> Yeah. Yep. >> Josh, I’m so sorry. >> What? >> Josh, I can’t. >> Just smash it. Just mash it in the bun. Hey, give it. You’re being too gentle with it. You got to No, no, no. You’re not clawing hard enough. Check this out. This is 7-Eleven one. Just got to put put your hand in there and really >> Oh my god. >> Really rip it open. >> Really got in there. >> Just got to claw that in. And then boom. Hot dog. >> That was >> This isn’t food you can be gentle with. So now what I’m doing >> What are you do? You’re Are you doing >> I’ve put plenty of ketchup and mustard on the hot dog in the bun. But what I’m doing is I’m now swirling the hot dog. >> Oh my god. >> Around. This is called Josh’s special torpedo underdog hot dog maneuver. >> Just try the amm. The amm now braided bun. I don’t like that cuz it thinks it’s better than me. Come in here with a braided bun. I’m eating the hot dog from a gas station. Also, Arco generally like >> Can you open this mustard? I’ve been struggling for an hour. Open the mustard. >> That’s a good hot dog. >> It’s a good hot dog. Is it all beef? >> I feel like there was a bone in there. >> I think it’s an all beef hot dog. >> I opened the mustard. I didn’t need your help or anybody’s help because you want >> try the hot dog plane. Let’s get a hot dog. >> I’m not going to do your cyclone roll around, but you can do it if you like. >> I don’t think there’s a natural casing on the amm. >> Oh my god. >> It’s not a particularly unnatural. >> Oh, the bun is the bun looks like a before photo of a fa of someone getting a facelift. >> Yeah. So, what happened is they put a whole bun inside of a bag. Now, if you just go to the store and you don’t get it to go, they don’t put it inside the bag. Uh uh. Are you okay? >> There’s a sign on this that says buns hot dogs in warmer 4 hours. >> Oh, >> what does that mean? >> I think you have to use it. Oh, you have to eat it before 1012 a.m. >> or else you’ll get sick and die. >> Josh, >> if I die, and I don’t think that I will. I want it to be hot dog related. I also want it to be because I negated the warnings of a very clear sign that said like don’t eat this hot dog and then slow pan over to me and I got a hot dog in my mouth. >> Wow. So, you were supposed to you were supposed to use this by 10:12 when we’re recording this at >> dog for dog. >> Now you see a much pinker color on the 7-Eleven Big Bite. Again, this is a big player in the hot dog game. >> I think it’s the nitrates. >> The nitrate salts, the pink salt, the frog powder. >> Uhhuh. you know, but over here at AM PM >> Uhhuh. >> it’s a little bit thinner. >> Can I can you face the the hot dogs towards me? >> Look into the face of death. >> I will say the one on top is 7-Eleven. >> Yeah. >> The one on top has a coarser grind. >> A coarser. Do you feel it more snappy? >> Which is which is snappier? >> But the amm is actually snappier. >> I feel like the PM has been emulsified with more extra ingredients. >> Okay. Okay. Fair. Fair. >> I don’t think I like a coarse ground hot dog. >> Okay. The AMM hot dog is a better hot dog. >> Okay. All around. >> All around. >> Okay. So, >> there’s definitely less meat in it, >> but it’s a better hot dog eating. >> It’s a better hot dog eating experience. And that’s what I mean. >> Sure. >> When people talk about 100% beef hot dog, I go I don’t care what percentage of which animals you’re using as long as you create the best tasting squishy meat tube that I can put inside of a bun. I don’t care if that animal’s about to go extinct. >> Sure. Oh, well, I would care if the animal was going to go extinct. >> Yeah. Oh, I care about the extinction. No, make me a hot dog. If it’s a Galopagos tortoise that’s going to make the best meat tube, put that in my bun. >> You done grandstanding? You done? You done grandstanding about hot dogs? Are you >> We’ve had the most fun day. We’ve been together all day today. >> Yeah, we haven’t left each other’s side. We have been in each other. I miss these days. >> I know. We have been in each other’s like vicinity all day today. So, we’re a little wacky. Sorry about that. >> I’m going to a nice dinner tonight. >> Yeah. Where? >> Huh? Where? >> Uh major going down to Major Domo. >> Oh my god. >> Collab dinner. >> Oh yeah, you totally got >> so I can’t spoil my appetite. >> Oh, >> did you have like three pieces of El Poo Loco too right now? >> Four. >> Four. Okay. >> All right. Four piece El Poo Loco. >> You eat so much. >> I love it. I did leg day today. >> You deserve Okay. So, okay. You push I had no idea like whenever you work out how heavy your legs are. >> You know what I mean? Like they’re half of your body, but there’s so much weight and like bone and muscle down there. You know what I mean? >> What did you think was down there instead of bone and muscle? Jelly. >> Bowl of jelly. >> No, but like you know what I mean? Like stop stop eating. >> The jalapenños are a palette cleanser in between hot dogs. >> Okay, good. Whatever makes you happy. So wins the hot dog races. Good job. >> Which I will say is a huge upset cuz 7-Eleven big by hot dog. I will say I think it’s slightly too big. They also have the amm has a tapato hot dog that’s really good. >> Tapato hot dog’s good. I just kind of want the flavor of my hot dog to be a hot dog. I’ll put tapato on my hot dog. >> I appreciate the addition of tapato. It makes it like a spicy chorizo sausage flavor. >> It tastes like Do you ever have a brand called Tijana Mama pickled sausage? >> Yes, I have. >> Yo, that’s that’s for real sickos out there. >> I love that stuff. >> What else you want me to eat? >> You want to take a break? Do you need a break? It’s like a three three minute intermission. Oh, you know what we can talk about? >> I feel like I should address my hair. >> Oh, sure. No one like half of the people aren’t watching this. They’re listening. >> Well, it’s a fair point. So, for the people listening, I look like an >> No, you don’t. He’s trying So, for all of you that are not watching, he’s trying out a new hairstyle. He’s figuring it out. He’s figuring out his sense of style and he decided his his barber recommended his his crestf fallen barber >> Osar >> recommended hey you have a great hair let’s try something new and Josh saw that he was a little bit sad and you know Josh likes to make people happy and he said yeah let’s do it and then Josh is basically rocking uh rocking a pompador of sorts >> a half pompador half slickback no part >> half pompador half slickback no part the sides are a little shorter than than you would anticipate. >> And I think in like four days it’ll look really good. >> You know what I mean? >> Well, so I goes I goes to my barber, right? And and Oscar looks at me. Oscar looks at me. It’s a nice like old timey kind of barber shop. Family owned business. Been going for 5 years. Love him to death. Uh and Oscar just goes, “The usual.” And I was like, “What’s >> wrong, Oscar? You don’t want me to get the usual?” And he goes, “I don’t know. You could try something different.” And meanwhile, Oscar’s trying a different hair. So, I think he’s he’s going through something in his life. >> Yeah. >> You know, um hair his new hair looks great. He’s got the kind of like fashion mullet, but he’s got curly hair. >> Mhm. >> And so, I was like, “Listen, Oscar, if you had my hair, how would you wear it?” And a smile broke out upon Oscar’s face. And he said, “I would slick back, but give it a little volume cuz I can’t do that cuz my hair is really curly. So, I think you should do it.” And I was like, “Make me your canvas, Oscar.” >> Okay. >> You know, and then he did it. And so, I am doing this to honor my barber cuz he’s been a good dude for the last like five years. I think that’s >> and hopefully he was also a good dude before that. >> To be fair, every time I go to the hair the hair stylist, I always say, “Do whatever you want. Just make sure you cut off all the death.” >> You have necrotic hairs. >> No, like you know, split ends and stuff. I just say, “Hey, just chop it all off, but do whatever you want in terms of like style and shape and stuff.” >> Love that. >> This is 7-Eleven coffee. >> Oh, I drank a lot of this. >> Yeah. Your coffee order is black two ices, right? >> Black two ices. But if I’m at a 7-Eleven >> now, they have all of the tiny International Delight creamers. >> I love those. I could drink those all day. I’ll rip about seven or eight of those bad boys in there and I mix and match. I do a couple Amordo, couple Irish coffee, you know, a couple French vanilla. >> Disgusting. So many chemicals >> and six Splendas. >> Wow. >> So, I’m going to 7-Eleven for the coffee. >> Well, it’s black. This coffee is black. That’s 7-Eleven. >> Tastes like the coffee I make at home. >> Okay. Really? So, it’s good. >> No. >> Oh, so the coffee you make at home isn’t good. >> Correct. >> Oh, okay. And then am >> Those are coffee. Are they both the same? Similar? >> That’s nice. You try. >> I don’t want >> What? You can’t drink coffee cuz the baby. No. No. Don’t. This going to come off as me peer pressuring you to drink to put your baby in jeopardy. >> I’ll have a sip. I’ll have a sip. >> Um 7-Eleven. It feels a little bit more full body. Don’t drink the coffee if you don’t want to. >> I have to sneeze. >> I thought this was >> I have to sneeze. Hold on. >> Who is sneeze? This feels like our 50th podcast. You know what I mean? Do you remember, Maggie? Like around like the like our 5060 like we would be this unhinged. Okay. I hate black coffee so much. Should be illegal. >> AM. Okay. Nice. Does it Is this a flavored coffee? >> The amm smells flavored. I like the ammp one more. >> It’s a stringent. It’s less aringent. They’re both like good. >> They’re both okay. >> And I I’m not like Listen, I drink a lot of coffee. I I drink really good coffee, but like sometimes I’ll go into if I get dragged to one of these coffee shops that have like a lavender cold oat foam topped matcha, whatever, right? Then I’ll just >> I’m not going to get a normal black coffee or cold brew. I’ll be like, “Okay, give me one of your V60 pourover single origin Ethiopian whatevers.” >> Sure. Um, I’ve had some of them that I’m just like, “This tastes just like super acidic and like really aringent and like watered down.” >> Yeah, I’ve had that, too. >> And maybe they’re right and I’m completely wrong, but the 7-Eleven coffee actually like tastes really good. >> I prefer the AM. I think it had a nice I think the lack of a stringency is what I’m looking for in like a black coffee. >> It tastes like there’s an extract. >> There might be. There might be. That might be >> interesting. I’m I’m willing to call this a draw. Like these are >> they’re both good. >> Legitimately both >> black coffee cups of coffee. >> Ready for donuts. >> And also both both of these these places have really invested in upping their coffee programs. >> Um cuz they’re are trying to like play in that space. And I think they’re like seeing the uh >> seeing the white space with like Starbucks kind of focusing less on hey come here for your morning coffee. >> Yeah. Now like 7-Eleven and amm are like hey like and McDonald’s frankly got into that space too now that Starbucks’s core business model is like I don’t know white women. >> Yeah. Trying to or kids gear geared towards like like high school kids >> kids of all gen of all races and ethnicities. >> Yeah I agree. Um so I have a glazed donut from 7-Eleven and Josh is unbagging a >> I have like a like a Keith Herring painting. >> Oh man. No that’s not Keith Herring. That’s Jackson Pollock. >> Actually it’s more Bas say Boscott. Not hering. because of the sides. You see the sides are more >> basot. Um, so these are both donuts. What we’re talking about for people that can’t see, we got a chocolate iced sprinkled donut and it is in a plastic packaging. Um, the sprinkles have spread themselves along the packaging >> and created a sort of uh streaky almost like dark fauist colored painting. >> Are these both cake donuts? No, these are both yeast. >> Both yeast donuts. >> 7-Eleven tastes good. 7-Eleven’s a good donut. >> Really good. >> The 7-Eleven glazed doughnut is as good as a doughnut from like your average LA doughnut store. >> I agree. >> AM donut. >> Oh, the texture is completely off. The icing is good. I actually really like the icing on top of the amm donut, but the texture of the actual donut’s completely off. >> The AMP donut is That’s a struggle. >> I think it’s because of the way they package it. >> It’s not though. It’s It’s a dough structure thing. You can tell. Look how Look at how much denser the crumb is. You’re right >> on the ammp donut versus the 7-Eleven donut. >> 7-Eleven donut in their pastries. >> I love how 7-Eleven will add regional specialties. Like one of my favorite quirks of LA. >> I know what you’re going to say. >> Are 7-Elevens when you go up to the front, they have something called a quesadilla salvador, >> right? Had it many times. >> Is a Salvadoran I mean they call it a cheesecake. It’s like a little snack cake with with you know farmer’s cheese baked in there and like sesame seeds on top >> and it’s so good. But it’s like such a regional regionally specific thing and I always get it. And they and they have Dela Rosa Masapan >> always. Peanut powdered candy. >> I love that stuff. I love the quesadillas. Are they called quesadillas? >> Mhm. >> Yeah. >> 7-Eleven wins. >> Go 7-Eleven. That was great. And it’s time for cookies. >> AM PM. >> Josh say >> I’ve gotten a lot at what. >> Do you want some cookies? >> You guys want some cookies? Shout out to Chris Katan. Come on the show. We want Chris Katan on the show, right? >> I have met Chris Katan before. >> You met Chris Katan? >> Oh, yeah. I Oh, he’s wonderful. >> He’s a star. I always I’ll always know him as Mango. He’ll always be mango to me. So, from 7-Eleven, we have the white chocolate macadamia nut. >> I’m eating the chocolate chunk cookie from AMP. >> I don’t think I like cookies anymore. >> It’s a weird thing to say. >> I know. I’m a little weird now. The cookies at Ambium, they taste fresh baked in a way. >> Oh my god, that’s so good. >> You know what I mean? This has that that kind of like crispy on the bottom, soft on the top, kind of chewy, and very very >> very sugary, but not in a bad way. >> The 7-Eleven cookie is a little hard. It’s a little tough to get through, but I love I absolutely love the AMM cookies. My goodness. The AMPM cookies have the perspective of like a grandmother, right, >> who’s been perfecting her own very quirky recipe for like years. >> You know what I mean? >> Very good. >> And I can see how not everyone would like this amm cookie. It’s a little hard. It’s a little chewy. It’s not that like pillowy fresh baked cookie, but that’s not what I want. >> That’s not what I’m getting out of this. This is like a It tastes homemade. What an incredible What an incredible way to do it. >> 7-Eleven cookie. It’s still very good. The 7-Eleven cookies. I’ve I’ve always loved the 7-Eleven cookie. I used to eat a lot of lunch at 7-Eleven when I was dirty bulking in high school to get beefier for shop putut. >> And boy did it work. >> Oh, >> you know, you get like a thing of the Onami brand California roll. You get three taquitos dowsted in chili, a cheeseburger, big bite, and a pack of cookies. >> Mhm. >> That’s 2400 calories before a three-hour wait room workout and shot put. >> That’s what you needed at that time. >> So, I’m very familiar with the 7-Eleven cookie, especially why chocolate macadamia not my favorite cookie other than oatmeal raisin. But, >> you know what it reminds me of? Um, Subway cookies. Yeah, similar. >> Yeah. >> Mhm. Well, Does that Does that leave us with a tie? >> Yeah. >> What’s the tiebreaker? >> Maybe we don’t need a tiebreaker. >> Maybe we can just let these two kings of convenience live by themselves. >> I think we can. >> We can make that call. >> I think whoever’s jalapenos are spicier wins. Fine. It’s a tie. Well, all right there, Nicole. Heard what you and I have to say. I’m burping up jalapenos. Now, it’s time to fight our other wacky ideas right out of the universe. Time for the segment we call >> opinions are like casserole. [Music] >> I don’t feel good, but I do have 4 hours until I have to leave for dinner. >> Okay. >> So, I think if I just do some push-ups, drink a couple sparkly waters. Yeah, I think I’ll be good. I think so, too. >> Okay, let’s get to it. Oh, boy. >> Hi, Josh and Nicole. >> Hi. >> I when I made guacamole. >> Okay. >> When I lived in New York, >> don’t know why that don’t know why that’s uh >> I’d add something that I cannot do now that I live in Texas, but it honestly makes the guacamole. >> Wait, pause. >> So much better. >> So, I want to know what you think. >> I’m going to say it’s peas. Remember when they put guacamole and peas and everyone freaked out? Well, they put peas in the guacamole. That was an interesting thought. You put You said they put guacamole in the peas. >> I meant to say peas in the guacamole. >> Guacamole, which that sounds really nice, right? >> A little smashed pea, avocado. >> I mean, anything to hide. >> I veggies in. >> I Okay, Megan, we’ll play this in a second. But let me gra something to say. >> I wanted to make a couple guesses. I was going to say um like like hugo de naranha agria. >> Oh, yum. Okay. >> Sour orange juice. like I feel like maybe a Dominican thing that you can’t find in Texas. That does sound nice in Guacamole. But um I remember talking to a writer named Billisa who was talking about how weird it is. He to me is >> literally like a taco savant. He knows more about the history of Mexican and all of Latin American food than anyone I’ve ever met. And he’s written, you know, books and produced for TV shows. And he was talking about how weird he thinks it is that people in America specifically like fetishize guacamole. Mhm. >> And he’s like in Mexico he’s like people think that doesn’t go on guac. This doesn’t go in guac in America, but in Mexico like it’s just something that you like have at like a takaria, right? >> Mhm. >> It’s just he’s like people some guacamole is just avocado, lime, and salt and they smear it on their car tacos. And he’s like it’s weird that in America it’s this like $15 tableside event, you know, that people have these strong feelings over. And so I thought I always thought the peas and guacamole thing was like really really funny. >> I thought it was funny too. >> You know what I mean? Anyways, >> let’s find out. >> I’m going to say mango. >> Why can’t you get mangoes and >> instead of just doing avocado, like whatever you put in it, instead of doing the lime juice, you smush in a couple of kiwis, >> but then you eat it with like lime flavored chips. >> Okay. >> I really love the taste of the kiwi guacamole. We were close >> and I can’t do that now that I live in Texas because >> I live in Texas. But let me know what you think. >> Wait, wait, wait. She’s She’s not Surely Kiwis are available nationwide at this point. >> Yeah, I think it’s more of like a cultural thing. >> That’s a cultural thing. Yeah, >> specifically the thing that we’re talking about. >> Yeah, like weird die hard like you can’t do this to guacamole. Um I said mango very similar. Um, I I’m I’m having a little bit of trouble tasting it in my mouth, but I can I can like understand it a little bit. I can I can meet you halfway. I can I can get there. I can get there. >> I think the best guacamole I’ve ever had in my life. You were there. Well, you But you left. >> It was an event that >> I’m sorry I leave you sometimes. >> You went I drank too much. I got to go. >> I’m so sorry. I do that sometimes. >> That’s totally fine. I understand it. But it was a chef. I wish I could remember her name and I’ll try and look it up. But she’s from Phoenix, Arizona. And uh she made just the best guacamole I’ve ever had. >> It was the best guacamole I’ve ever had. >> There were pomegranate seeds. Did you eat it >> on? Yeah. >> You were there for that part. That was before you. >> Yeah. Before I dipped. >> It was just so perfectly seasoned and proportioned and simple. It was incredible. And she was like known as making the best guacamole. Yeah. >> And I was like, “Okay, let’s see how good this actually is.” Incredible. >> Phenomenal. 10 out of 10. >> She put pomegranate seeds in it. >> She put it on it. >> On it. On it. Not in it. Correct. Topped with pomegranate seeds. probably a garnish, but like you know that’s not that far from kiwis. >> It’s not >> that’s not that far. She’s from Arizona. Very established Mexican food culture. She’s Mexican herself. >> I’m not against it. I can’t taste it right now, but I imagine it’s pretty good. And I like the lime chips. I have lime chips on my house all the time. So >> I tend to not love fruit in salsas. >> I hate fruit in salsas. Mango salsa is my biggest op. Hate. >> Yeah. I don’t like I >> hate Look at me. hate >> even in this. This is a crazy thing. I don’t love like pineapple and alpas store. I’m not there for the pineapple. >> I’m okay with pineapple and alas store. >> I I would almost rather just have like adoboada, which is basically the kind of same thing. I I think it’s a a Tijuana based term. Okay. >> But just give me the delicious spit roasted pork without the pineapple and I think I’m having a better time. >> I understand the theory behind it. >> To cut it through all that fattiness. >> That’s what the salsa is for. That’s what the onions are for. That’s what the cilantro lemon is for. Lime is the only fruit that I want on in my salsas and in my guac. I think >> I don’t like pineapple salsa. I don’t like Do you like it in your ceviche? Like pineapple, mango, ceviche, things like that. Sometimes it’s good. >> No, man. I want >> I’m trying to think. >> I want to hear more. I want to hear more people’s opinions. Maggie. >> Okay. Sorry, Josh. >> No, it’s okay. >> Hi, Nicole and Josh. Um, just because everyone says Josh first. Nicole is actually the best. that all >> um I have a really hot spices. >> I think everyone has different spices growing up in their household. >> Spices >> and I think one spice that I only found after experiencing a lot of like Caucasian cuisine >> is celery salt. >> Why is that specifically Caucasian? Oh, >> anyways, thank you for listening and let me know your takes. >> Why you saw mainly for people of the caucus? >> And now now we’re we’re talking Caucasian, not as in from the the foothills of the Caucus’ mountains. We’re not talking about Central Asians. We’re talking about whites, most likely American whites. >> Um, so this is ground celery seed mixed with salt. >> I do not know like what area in the world would have started doing this. I have no idea. I have no context. All I know is that it’s good with the Bloody Mary. That’s how I know. I know Bloody Marys and Celery Salt go together. >> Chicago style hot dog. That’s They put celery salt on a Chicago dog. >> Interesting. Oh, it’s also reported to be an ingredient in KFC’s secret spice mix. H >> I do agree. It is a really unique taste that you cannot get anywhere else. >> You can’t duplicate it with another spice. >> I don’t know. I grew up in a Caucasian household, right? Yeah. uh you know Jewish but but a lot of very assimilated to American whiteness in a lot of ways. I grew up in an area in Orange County that though very diverse there was a lot of sort of assimilation towards whiteness. >> Most people I know most whites the main spices they use >> are blends >> salt pepper paprika >> salt pepper paprika sure but they’re using like Mrs. Dash. They’re using McCormick Montreal steak. They’re using packets of Lowry’s taco seasoning. >> Okay. Yes. I don’t know a lot of Caucasian Americans that really had a great grasp on how to use actual raw whole spices. >> Interesting. Okay. >> You know what I mean? These are the Caucasian these are the whites that I grew up with. >> Um I don’t know. I never really cared or paid attention to spice cabinets in my white friends’s houses. >> How much how much spices are used in Persian cuisine? >> Oh my god. So many. Literally my mom came over on Saturday and we cleaned out all of my cabinets. Specifically, my spice cabinet though, spent hours organizing my spice cabinet. It was a disaster in there. Like I had like four different kinds of cumin. Did I keep them all? Yeah, I did. >> But I have like there’s a lot of spices in Persian cooking, but it’s very delic. It’s an incredibly delicate >> art form when it comes to Persian spicing of things. >> There’s nothing inherently like punchy or like slap in the face or like addictive about it. It’s all very balanced and it takes a steady hand and someone who knows how to cook to be able to >> cook Persian spices like a Persian person. >> You know what I think is the ultimate Caucasian spice? >> Paprika. >> No, >> paprika is a black spice. >> Oh, really? >> I firmly believe that. >> I think paprika is for everybody. >> I agree that paprika is for everybody. But I don’t think that that can be like in I’ll tell you what it is. Chili powder. >> Oh, okay. I’d love to hear why. Because if you are a Mexican cooking Mexican food, >> you are likely never going to use a product simply called chili powder. >> Okay. >> You know what I mean? >> Yeah. You’re using guillo, you’re using pacia, you’re using chipotle, >> right? >> Yeah. >> You could you could use like uh like chile molo, right? Like ground chili, but the the packet the thing that just says chili powder, >> unidentified chili, right? >> It can be any different kind of color. And Rachel Ray in her cooking show goes and I love a little bit of heat and puts a like an eighth of a teaspoon of chili powder into a whole bowl of soup that you would never even start to taste. That I believe is the whitest spice in the world. >> I always thought chili powder was meant to flavor chili. >> And it like is, >> you know what I mean? >> Okay. >> But it’s not. It’s which again would make it a very white spice. >> Got it. Cool. >> Yeah, that’s what I believe. >> Wish we could tell you more about celery salt. I mean, maybe I need to buy some. >> It’s I I would like to experiment with it more. >> Hi, this is Chris from Bend, Oregon. >> Hi. Hi, Chris. >> I’m calling for my girlfriend. Actually, whenever she eats a sandwich, she’ll eat about half of the sandwich normally, bite by bite, and then she’ll pull the sandwich apart and eat every individual component on its own. So, this is like every sandwich. like the cheeseburger. She’ll be eating the meat patty and the slice of cheese and the bread and the lettuce all in different pieces. So, just want to know if you know what might be wrong with her. >> Yeah. Have you heard of the show Couples Therapy on Paramount Plus? I believe. >> Is that where it’s at? >> I don’t Yeah, it is. >> It was a Showtime show. >> I mean, I think there’s like a plugin with Paramount that you can watch Showtime shows. >> I started watching it. I think it’s just a weird quirk that your girlfriend has. I don’t think there’s anything wrong with her, but if you can’t really solve this, I recommend going on the couple’s therapy show with Dr. Ora. She’s pretty freaking lit. Big fan of Dr. Ora. She’s so levelheaded. >> I But she seems to care a lot, but not too much to where she >> which is important. It doesn’t like rule her life. >> Dr. Ora Goralik, I think brilliant woman. >> If I were to Dr. or a goric you hear. I would say that it’s great to have curiosity about your partner >> and what they do. >> But you should never hold that against her. You shouldn’t try and figure out what’s wrong with her. You shouldn’t love her in spite of her ticks. Things that you may even see as flaws. You should love her because of those. Because you, >> I’m sure, have equal amounts of ticks and flaws. then you want to be loved for your whole self, not in spite of parts that might be deficient. And then she’d flip her beautiful hair and then it’s cut to random B-roll of a New York City street, someone picking out an orange from a market and Dr. Ora just holding on to a subway pole, thinking deeply about her clients. >> I’m a big fan of the show. You got Do you have a favorite couple on that show? Um, >> I like Michael and Mikall because Mikall’s all kinds of crazy. >> There was a couple that I >> also love the transwoman couple. There’s one transwoman and one siswoman, >> I think. Yeah, I remember them. I don’t know any of them by name, but there was one where they like owned a restaurant together. I think I maybe only looked them up after the fact, but the guy was just like the worst. >> Ma. Ma. >> Ma. Oh boy. >> People dislike Mau, >> dude. And I would watch it. malignant malignant narcissist 100%. Yeah, I would watch that and like try to give, you know, try and give everyone the benefit of the doubt. Um, and no, just like the worst person in the wife just trying to hold it together, man. She tried. >> I heard they got a divorce. >> Great. I love that. I love that. >> Anything else, Maggie? >> One more. >> Maggie, one more. >> Hi, my name is Grace. I’m a newer fan of this show. And my controversial food opinion that has made many of my friends upset with me is that all foods can be categorized as either a soup salad or sandwich. >> Um, and for the record, casserles are just hot salad in the same way that pasta salad is a salad. >> Yeah, >> I’m going to let you take a gonna let you take this one. >> Should I just tell you random foods and tell me what category they go in? >> Yeah, of course. >> Okay, hold on. Let me let me get a list of foods going. I will say I do believe that everything can be categorized into anything. But do they? They need to be. But but but this >> right, we’ve talked about this before. There is no such thing as a fish, >> right? Every animal can either be categorized into mammal and a bird and a fish and a lizard, whatever. Until you really get the fish and you’re like, well, there’s a lot of really diverse crazy things going on here. And the only thing they seem to have in common is that they’re kind of in water, which is a meaningful distinction because very few humans live in water. So for us, we can kind of just go, they’re in the water, they’ll figure it out. the categories themselves, you know, and so we could of course create three arbitrary categories to view things in, but is it meaningful and does it serve our lives? Nicole, give me some foods. >> Onion rings. >> Onion rings are a sandwich because the breading on the outside and you eat it with your hands. >> Buffalo wing. >> Buffalo wing is again a sandwich. >> A taco. >> Taco is a sandwich. >> Um, a California roll. California roll is a sandwich because it is encased on both sides by a starch. >> A scoop of ice cream. >> Oh, that’s a soup. It’s a It’s a soup that has been frozen. You see? >> God, >> come on. You know that you microwave >> a mozzarella stick >> sandwich? >> No, I mean like a string cheese. >> Oh, string cheese. That’s a salad. >> God, what does he say? >> Especially if you string it. >> An alphahore. Don’t say sandwich. >> Alphahore is literally the perfect sandwich cookie. Asparagus. Just a stock of asparagus. >> Nicole, you put you put lemon juice, olive oil, salt, and pepper on that. This is a salad. Of course. >> Uh croissant >> sandwich. Just a very plain one. >> A cab a head of cabbage. >> You know the answer. >> Cabbage roll. A cabbage roll. >> Cabbage roll is also a salad. You’re talking about like golumpki. >> Golumpki. Yes. >> Golki. Yes, I am talking about >> talking about galopi. >> One of my favorite weekn night dinners to make. It’s a lot of labor. It is a lot of labor. >> A piece of toast. >> That’s a sandwich. >> No, it’s not. >> Of course it is. It’s bread. That’s what makes sandwich. >> A date. >> A date is a salad. Any single produce item is a salad. >> And on that note, thank you for listening to A Hot Dog is a Sandwich. We got new audio only episodes every Wednesday and a video version here on YouTube every Sunday. >> Diet Coke is soup. Uh, we got I’ll see y’all next time. You know where to find us. >> Bye. >> Our new Mythical Kitchen staff collection is here. Grab yours today at mythical.com and become a part of the MK team. No culinary skills required.