All right, Remy the Rat vers Spongebob. Who you got? Now, Spongebob, he has that speed and efficiency on the grill, but Remy the Rat, he’s got that creativity. He’s going to come in with that signature rat flare. Ultimately, it’s going to come down to execution. >> But how is Spongebob grilling underwater? >> That’s a good point. This is a hot dog as 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, Shash Sher, and joining me today is model, actress, Miss Universe 2012, and host of NextGen Chef on Netflix, Olivia Culpa. Welcome to the pod. >> Thanks. Thanks for having me. I’m very excited to talk all things food. >> I am very excited that you’re here because I just finished NextGen Chef on Netflix. All the episodes are out. We’re not going to give away any spoilers on who wins today, but the finale really, really was absolutely incredible. Um, and this is your first time hosting a cooking competition, but you are a longtime food show junkie, I believe. >> Oh my gosh, I love food shows. Everything that I remember about my childhood was revolved around food shows. Like, do you remember the two It literally was called The Two Fat Sisters? >> Yeah. Two Two Fat Was it Two Fat Sisters? Two fat ladies. >> Two fat ladies. Two fat ladies. Little motorcycle. Like that was my childhood. I’ve been watching cooking shows since the beginning of time. So for me it’s like it’s home and to be a part of one that I think is so great is an honor. >> Absolutely. I feel like our generation, we’re a dying breed. Not to say to say we’re old, but I’m saying like people who grew up watching those kinds of food shows, it’s really like transformed over the years, which is why it was so cool seeing, you know, on Netflix, right? Like uh Chef Table was such an incredible series. And then to see Netflix now throw their hat in the ring with the like full seasonl long kind of procedural. Everyone, you know, gets eliminated one week after another to crown a champion. It was really cool to see that on Netflix because I feel like that was one of the first times they’ve really tried that. >> Oh yeah. I mean, I feel like I I hope that that breed doesn’t die. We’ve got to keep this alive. >> We’re trying our best out here. >> Well, it’s the type of First of all, it’s comforting. It’s feel-good. You can kind of go to the bathroom and pick up right where you left off. Like you don’t have to be watching every single second, you know? We’re all so consumed with our daily lives. I just feel like food shows are the easiest >> thing to watch while also being entertaining. >> Oh, 100%. I to me I I love just having him on in the background, but like growing up it was uh it was Food Network. It was almost like they were my surrogate parents in a way. You was a total latchy kid. You come home and there’s Rachel Ray making a comforting 30 minute meal and I’m like I can put bagged fries and make ground turkey chili, you know, and have a comforting meal. So those like mean so much to me. How much of a trip was it for you to like actually be like hosting that? >> It was such a pitch me moment. Not only because it’s the the type of show that I personally like to watch, but you’re really around these people who are about to have an opportunity that will change the trajectory of their entire life. It’s the most talented chefs under 30 in the world. So we’re dealing with a different age demographic than I think we’ve seen in these shows. And it really is a moment. It’s such a pivotal time in their career where the cash prize of half a million dollars, which is the highest culinary show prize his in history. Um, >> inflation’s getting crazy out there. Half a million dollars. That’s wild. >> I know. I know. I know. So, they you know, you these are the chefs will define a next gen the next generation like the next Anthony Bourdain, the next Thomas Keller. So, we’re a part of their journey. We all are watching it. >> Yeah. It was so cool too that for the first time I feel like it really had a sense of place like at the culinary institute of America which I growing up when I was thinking about going to culinary school I’d never ended up doing it but I was like culinary institute in of America in Hyde Park it’s like the Hogwarts of food and then I think one of the contestants even says that in like episode one they’re like damn this is like the Hogwarts of food but it was so cool to have everything like contained in that area but there’s still so many different like uh sets and sceneries and and different restaurants within there that you were able to film in. It was just really really awesome and it was cool that you like captured that vibe of really like rooting for young people that you can see a version of yourself in. >> Yeah. And you’re that you see them learning at the Culinary Institute of America. Even the contestants themselves, you see this >> uh evolution of them from the beginning to the end and then of course the winner. Um it’s really really it’s really cool. And also the CIA is where some of the most prolific chefs in history went to study. So there’s so much weight in that. And I think that also makes that’s another element of the show that’s so special. >> Yeah. Yeah. When are you going to culinary school? Are you going to enroll? >> I’ve already been. >> Wait, you’ve been to >> Well, I was an honorary student for a moment in time at the Culinary Institute of America. It was four days. >> Okay. No, four days. Yeah, that that counts. That counts enough. But >> yes. No, I mean I pride myself as a home cook and I love being a home cook. I think being a home cook is very important. I think my job is important as a home cook. So, I’m okay with that. I would I love to go to school because I love learning. Um makes my home cooking easier and better, but um I’m kind of happy with wearing that hat for now. >> Yeah, you and me both. I think a thing that a lot of people don’t realize about the food world in general is that a vast majority of the food in the world is cooked in homes and is not cooked in restaurants. And even some of the most delicious food in the entire world is cooked in homes. And I I don’t know. I kind of wish more people would actually actually recognize that. But I think it is tougher to like make a full, you know, TV show out of just uh straight up home cooking. But I think people have tried. Yeah. You’re so I was just thinking about that the other day because I bought salmon and um I w I I made it at home blah blah blah you know and I was this is the most fresh salmon most fresh fish ever. And when you think about it when you’re eating out in a restaurant unless they’re catching it that day which sometimes they are. >> Yeah. >> Odds are it’s been there for a couple days was in the freezer they took it out. You know unless you’re getting a really nice fine dining experience. I’m not saying that. But you know it’s it is fresher at home a lot of the time. It really is. >> No 100%. and you don’t have to worry about margins. And I remember talking to uh my best friend in the world. He’s a Gujarati from India. And so his mom makes like, you know, these very regional Indian dishes. And I grew up eating at his house two, three nights a week because I was also interested in food. And I remember asking his mom, I was like, “This is the most delicious food I’ve ever had in my life.” All of your family members say the same. Would you ever open a restaurant? And she uh you know, they generally serve like the sweet tamarind chutney and the green chutney and the Indian restaurants. So delicious. and she points to the bowl of tamarind chutney and she goes there’s like $15 worth of fresh tamarind dates uh and like actual like molasses imported from India in that she goes if I had a restaurant I would have to give that away for free which is why all the Indian restaurants she’s like they’re generally mixing like apple butter and cutting it >> and she’s like so much of this is just a labor of love that you know you can’t put into a restaurant experience and I think that’s kind of cool >> it’s so true you can’t scale it you also can’t scale the love that you put into it when you are making it at home. >> Yeah. Yeah. >> That’s true. I just feel like my mom always says that cuz she’s a huge She loves food, loves cooking, everything. It’s like she’s always said to me, having a house that smells like a freshly home-cooked meal is important. Like it’s important for your family. >> Yeah. >> And I really do believe that. So anyway, that’s why cooking shows are a little part of that. >> Mhm. >> They’re a little part of that hug. >> Yeah. Yeah. >> Because food food connects people. What was the like single most meaningful story you heard while filming NextGen Chef from one of the competitors? >> Well, I think that Andrew’s dish in the finale was the fajita. The fajita, was it a tenderloin? >> Uh, strip loin. >> Fajita strip loin. And his dad loved fajitas. His dad died when he was a teenager. You can only imagine how hard that is. And to make this meal in honor of him is beautiful. And it’s just one of those other things. It’s just one of those reminders of what food means. Like, it really is something that tackles all of the five senses. And for him to be able to create a plate that reminds him of somebody that was so important in his life, you can’t do that with everything in life. You can’t really honor someone’s memory and the way you can, you know, you >> can’t taste a song. You can’t, you know. >> Yeah. Yeah. Yeah. Exactly. >> Yeah. So, I thought that was so beautiful. >> Yeah. That was the single moment in the show where I was just like, “This is what it’s all about, baby.” That was such like a triumphant moment because not only was it like, you know, honoring a memory, but he like took that and kind of ran it through this fine dining lens, which I we were talking earlier like I have a little bit of an anti-fine dining bias just I think people get a little too into, you know, these little cheffy tricks and, you know, uh, honoring French technique when there’s a whole world outside of France that makes very delicious food with incredible technique. But you could also tell with certain chefs like that hardcore training that they’ve had also means a lot to them because for me I so much of my early self-esteem was built through learning how to cook. it was just sports and cooking. And that’s when I learned that like, oh, you can kind of uh be self-sufficient in this way and you can kind of take control of your own life by taking control of cooking a meal. And so having that sort of like regimen seemed to like mean a lot to him as well and having those mentors in his life and I just thought that was such a beautiful moment. >> Absolutely. The fact that he is in fine dining and did not go to culinary school. >> Yeah. >> So impressive. Yeah, >> that’s that is a lot of heart and soul to get to that level without having the training. I can’t imagine. Can you? >> I don’t know. So, I did work for a chef who um he came from a Michelin uh background. There’s a restaurant group called Patina in Los Angeles that had like all the Michelin stars and they do like the Walt Disney Concert Hall food and stuff. So, he came from that background and he never went to culinary school, but he did play like Jo football and so he ran his kitchen. and he eventually opened a restaurant that was really successful in LA and he like brought me on as a guard m when I was 22 years old, fresh out of uh out of college, fresh off the UCLA track and field team. And so his entire kitchen was only filled with athletes and he refused to hire kids from culinary school. >> Wow. >> His theory was that uh culinary school uh could make you soft. And again, he every chef comes into every kitchen with their own crazy biases. And that’s also part of learning how to work in an environment. And so, uh, the first kitchen that I worked in was just all a bunch of athletes. No one had any formal training other than working in restaurants >> and eating a lot of food >> and eating so much food. You, that’s the thing. When you have to eat double the calories as a gen pop person, >> you get double the opportunity to learn a >> lot more time in the kitchen. I cannot wait to tell my husband that because even filming this show, it really does give you an a lot of insight as into the pursuit of excellence of each of these chefs. You watch things like Chef’s Table, like you mentioned before, these cooking shows with these really elite, top-of-the- top visionaries, these unbelievable chefs, and you know that they are constantly chasing the pursuit of perfection. And it reminds me a lot of what my husband does because it’s always better, faster, stronger. Can I do better? Of course I can. Did I hit this? Can I get the next accolade or break the next record? Chefs are just as intense. >> Yeah. Yeah, I call them sickos. Like they’re sickos ultimately. It’s like there’s this sort of like uh intrinsic drive that um sometimes you almost can’t turn it off in a certain way. Which is why I’m really glad that I got into media and I get to sit in a nice air conditioned room um and not be running with wind sprints uh constantly or front squatting 500 lb and not being in a sweaty kitchen constantly. So very grateful that I have this cushy job, but >> I do kind of miss that intensity. >> Totally. It’s so intense. They work so hard. >> What about your training? because from the media side of it like that is also a very difficult thing to do to host to try and live within this story arc that’s going along and I think you do a fantastic job also your your judges Kelsey Bernard Clark was a fan of from Top Chef but like where did you uh like draw that inspiration from to like actually perform as a host? >> I was really honestly so honored to be there. I was so honored to be with among such greatness the J Kelsey Carlton, all of the contestants, the CIA. I mean, it really is the Hogwarts of culinary school. It’s such a cool place. Um, >> and I I just I just Yeah. I don’t know. I don’t even know how to answer that because I felt like it came so naturally, but it was because I was just among such inspiring people. >> Yeah. No, that’s really cool. And also, you grew up watching all of this. I’m sure you had, you know, these hosts that you remember from actually watching it to sort of like drop off. >> Totally. Absolutely. Yes. >> Yeah. Yeah. Well, it’s an incredible show. Everybody check it out. But today, we got to get down to the topic at hand. And that is now that you’ve concluded your first season of a full culinary competition show in Crowned a Winner. I want to run through a bunch of fictional chefs and see how you think they would fare in a NextGen Chef style competition. We’re not putting an age limit on this because frankly, I don’t know how rats age. I think rat ears are similar to dog ears in a sense. >> Uh that’s a little too long for me. I wish we’re a little shorter. Maybe like the lifespan of a bee. That’s like two weeks. >> Fair. Fair. But who do you think the best fictional chefs of all time are that could actually compete in a competition and win? >> Okay. So, I thought about this. Obviously, we have Remy the Rat from Ratatouille. >> Yeah. Yeah. I think Remy would have to come with a sort of human avatar that he’s controlling. Yes. >> Which what’s his what’s his name in the movie? It’s like linguini. Linguini. >> Oh yeah, linguini. >> Linguini. Yeah, but linguini is not the chef. It’s Remy. Linguini is the vessel. >> Exactly. >> You would have Remy under your hat controlling what you do. >> He would be telling me what to do. Like a lot more salt. Um I al Oh, Little Mermaid, Chef Louie. >> Wait, I’m not familiar with Chef. I’ve never seen The Little Mermaid. >> He’s trying He’s trying to kill Sebastian. It’s a very brief period of the movie. I was going to say this is a plot in The Little Mermaid where there’s a chef that is trying to kill Sebastian is >> the crab. >> He’s the crab, but I think Wait, is he a crab or lobster? >> What do they call him? Cuz he has >> He’s a crab that looks like a like a small lobster. Maybe like a crate crawfish. >> I did once read a marine biologist. I’ve never seen the movie, but I read a marine biologist breaking down exactly what type of creature Sebastian was. And I think they use the term Jamaican squat lobster, which is not technically >> that this is why you have a podcast. Who the hell would know that? >> But also, I’ve never seen the movie, so I’ve missed the entire cultural context of it. >> Well, how did you just know that? >> I was impressed. >> The things that stick in my brain. Thank you so much. >> Did you watch The Parent Trap? >> I did watch the Parent Trap. Huge fan of the Parent Trap. Oh, it’s a crab. Okay. Yeah. I don’t know why I knew that, but it he does not really look like a crab. No, >> we can all agree with that. Okay. >> But I love that there’s a chef trying to chase him down. Just be like, “What do you taste like?” >> Yeah. >> Yeah. Yeah. >> The whole uh I think it was a a block knife. >> Oh, like a Yeah. Cleaver kind of thing around with it. >> Cleaver. Yep. That’s it. Um my next fictitious kitchen. And wait, what is a fictitious chef? >> Yeah. Yeah. >> Fictitious chef is from the parent trap. Chess >> talking chess. >> Yes. >> Given given life advice, too. She’s like the voice of reason in the room, you know, the down to earth. >> She’s she just feels like she could whip anything up and I like someone like that in my life. >> I respect that. How do you think she would actually fair though if cuz there’s always like the competitor who can obviously make really good tasty food but then they sort of get into the later rounds and some of their flaws start to be exposed where it’s like >> hey you made a really tasty bite of food but also like >> is this actually next level enough to compete with these other people have fine dining experience? Do you think Chesse would eventually get found out? Cuz I could see her as like a mid round >> skating through the first couple rounds. People are burning pastries, but then once she gets to the finals, it’s like, does she have the firepower? >> I know. I I I hate to say this, but I think you’re right. She’s calm, cool, and collected. That’s what gets her as far as she does. And then, you know, it just push comes to shove. She just doesn’t have the fine dining experience. Needs to be wellrounded. >> I know that’s tough. That’s tough. But I do respect the chess pick. >> Yeah. Uh, who else is it is my favorite? Who else? What do you Who do you think? >> I I got I got a couple here. Um, I think I have a lot of hard and fast opinions about um, food media if you couldn’t tell. I think the greatest cooking movie ever made is Chef. Have you seen Chef by John Fabro? >> Yes, I think I have. Who Who else is in it? >> Uh, Sophia Vgara plays his ex-wife. Um, John Leguisamo is his sue chef. Bobby Canaval is like his line cook. Um, there’s a weird cameo by Rob Low. I think >> I’m confusing this with a another Chef movie, but I can’t remember where. >> Are you talking about burnt with Bradley Cooper? >> Yes. Yes, duh. Of course, >> they came out at >> of course >> I think very firmly that um Chef is the greatest food movie of all time and Burnt is the worst food movie of all time >> and it’s incredible. If you watch them back toback, it’s like um the people that made Chef, which was John Fabro, uh written, directed, and starred. And then he had chef Roy Choy, who’s one of my favorite chefs of all time, do all of the like food styling production on it. >> Oh. But it’s this beautiful love letter to food and even just the way they filmed it is incredible. And it’s about this like fine dining chef who gets stuck in a rut a little bit having to cook the like, you know, caviar and fileman type of food and then he leaves everything to start like a Cubano food truck and drives around and bonds with his son and it’s such beautiful storytelling. >> Okay, I have to watch that. I’m going to watch them back to back. I need a refresher. I’m burnt now that you’ve told me that it’s the worst movie of all time. during the by-week, do a double feature on a Sunday. Like, it’s going to be incredible. Uh, but then Burnt on the other hand, it’s like they clearly hate food. >> Like, they they at no point do they ever tell you the name of a single dish that Bradley Cooper as a chef is making. >> Oh, no. >> And they just The only indication that he’s actually a good chef is that um Uma Thurman, as a food critic, will take a bite of food and go, >> that’s that is linger on her face. >> Yeah, that’s disappointing. Do you know how to hold a knife? Let’s start there. >> So, he actually did, which is the interesting thing. >> That’s what I always look for first. >> Yeah. Yeah. Yeah. If you see someone like spllaying their fingers as they’re chopping. >> Yeah. Dead giveaway. >> I know. I know. But like I love when you can see the hands very obviously switch >> in the middle. >> Yeah. Or just wrong placement on the knife in general. >> Yeah. >> It happens. >> It does. But uh >> that’s what you can that’s how I usually know I can spot the losers in the show really quickly. >> Oh, interesting. >> Yeah. Oh, so nice skills are >> pretty. Yes. If you can’t if you don’t have nice skills, which by the way, as a home cook, I don’t as well, but you can just tell. >> No, you you and me both. Those are like the things that um I’m very confident in me being able to cook good food. But if I were actually on a competition show like NextGen Chef, and they were like, “Filt this whole benino perfectly,” I’d be like, “Hold up, let me watch a YouTube tutorial.” And that probably wouldn’t get me very far. So, there are these kind of things that some home cooks are missing. I would also just rust the branzino in a hole and use that as an excuse. >> Yeah. Like, yes, it’s fine dining. >> It’s rustic. It’s rustic. >> Put a foam on top. >> Exactly. But I think Carl Casper from Chef, I think the reason he’s the ultimate competition show fictional chef is because he has that fine dining experience. He’s obviously been there, done that. He can do all the technique, but you get all of that personal intrinsic storytelling of driving a food truck across the country to bond with his son. Can imagine him presenting to the judges. Oh yeah. >> I think to me he wins >> a shoe in if >> America’s sweetheart if you will. >> Truly >> he will capture America’s heart. >> Conversely, Bradley Cooper from Burnt. I haven’t even remembered the name of his actual character, but Bradley Cooper from Burnt. The funny thing about that movie is the script I think was written 10 years before the movie got made. And so it was kind of written in this like 2005 like bad boy rockstar chef era where it was like considered cool to be the Gordon Ramsay type that’s screaming and throwing plates. >> Yeah. >> And so the movie really glorifies that. >> That’s not cool anymore. >> No, certainly not. I you know it wasn’t cool back then, but we treated it like it was for some sort of weird reason. >> Oh no. >> And so uh Bradley Cooper from Chef I think would get kicked out of the house uh episode three because somebody messes with his Mison Plus and he throws a plate at the wall. Yeah, it would be it would be an attitude thing for sure. He like would bring down the whole brigade, something like that. >> Oh, 100%. >> And everybody would turn on him and be like, “Get this guy out of here.” >> Was there any like crazy drama that happened during Next NextGen Chef? >> Like were there any like personal infighting between contestants that you didn’t expect? >> I’m sure everybody was very PC that and they were very shy in a way, you know. They they really I didn’t I don’t think that anybody wanted to tell on each other, but there’s always things that happen behind the scenes that um >> no one wants to put bring to light. >> Oh, sure, sure, sure. We can keep those buried. Um, >> yeah. >> Sometimes though, speaking of the the previous era where people thought things were good ideas, um, maybe my favorite competition show of all time, it was called, well, favorite very lowercase F because it’s maybe the worst show ever, but it was called House of Food on MTV. >> I remember that. >> Do you remember that? >> I was just thinking like we need like a road rules like cooking show. >> Oh my god. MTV tried maybe 12 years ago or something, maybe a little less, maybe 10 years ago. I actually tried to write an oral history um about this uh because I was a journalist, but then everybody of course signed NDAs and oral history never happened. But I think episode four, a male contestant threw a toaster at a female contestant and they just aired it like it was a cool dramatic thing. Oh no. >> And people like we can’t do this anymore. So occasionally you get wild cards like Bradley Cooper from Burnt and they’re don’t think it would do well. >> I mean you can be intense but you can’t throw posters at people. >> We don’t advocate that. Um, do you have any other any other fictional chefs you think? >> Suki from Gilmore Girls. Don’t you just think that she would be like a warm hug? >> I’ve never >> seen Gilmore. I’ve seen a couple episodes. No. Well, no, no, no. I am a big fan of Amy Sherman Paladino’s dialogue and I’ve watched probably six episodes of Gilmore Girls. >> You didn’t get off the bus from school and immediately get yourself a snack and sit down and watch Gilmore Girls every single day of high school and middle school. >> I think I was watching Smart Guy, which is also a really fun show, but I wasn’t. I wish I probably would have been a better person had I been doing that though. >> Yeah. And yes, you know, >> you would. I agree. >> What was Suki’s specialty in Gilmore Girls? >> I just There’s a coffee shop, right? >> Yes. And she just brought levity, you know. So, I think she would be lighthearted. I think that she would bring a little bit of that lightness that you need in a kitchen. It’s important. But again, similar to Chessy, I think when push comes to shove, she would probably miss a little bit of the finetuning, the refinement that’s needed to really win. >> Yeah. Yeah. but very important person in the brigade. >> Nonetheless, >> you need the comic relief in any sort of group. And also, >> NextGen Chef had the perfect comic relief and Sydney Rubenstein. >> Oh, exactly. >> Rooting for Big Sid the whole time. >> Oh gosh. You know, when he cried, I just I cried. >> Oh, man. Oh, so such a big hug. I know. Yeah. Exactly. >> That’s the thing with all these people on the show. I’m just like, they’re young. They have their whole lives ahead of them. >> It’s true. You know what I mean? >> It’s true. I know. And even when they get picked at the end, like you know, to help other their other chefs, you know, like it’s kind of hard to explain this on a podcast, but basically the chefs that are in the finals get an opportunity to pick their sue chefs who are the people who had already been eliminated. Yeah. Um and they have really good attitudes about it and you can tell like they’re really fighting for their for their leader even though they got booted off the show. >> I hope the winning chef kicked him a couple grand after that cuz like you got to kick him. I have I have one more pitch for a fictional chef. Hear me out. Have you seen the movie The Menu? >> Yes. Yes, >> Julian Sloic from the menu. >> No, that whole movie I I I hope it doesn’t offend anybody. But that really that really scarred me. I was not a fan. >> Wait, you like it scarred you, but you also weren’t cuz it scarred me, but I was a fan. >> Was not a fan. It just goes against everything that I know to be true about food. >> Like you just bait people in to murder them. That’s bizarre. >> I know. I notic you want the wild card energy on the show. I think he’s going to make it to the finale and then you have the ultimate villain to root for >> before he ultimately sets the kitchen on fire. That’s my final pick. Julian Sloic. He’s winning season two of Next Gen Show. >> That was a wild show. You brought me back to the pandemic with that one. You’re welcome. >> Because that was when that was airing when we were all like [Music] >> fall is the perfect season to invest in yourself. And what better way than learning a new language. Whether you’re planning a trip, craving a new challenge, or just looking to make the most of cozy nights in, Rosetta Stone makes it simple to turn just a few minutes a day into real progress. >> Rosetta Stone has been the trusted leader in language learning for over 30 years. 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Now it’s time to find out what other wacky ideas are rattling out there in the universe. It’s time for a segment we call opinions are like casserles. [Music] It’s a play on opinions or like gas. Yeah, you get it. You get it. >> I get it. >> What is your opinion? >> Oh, let’s see what the opinions are. Meg, you want to play them up? >> Yeah. >> Well, that message was a was a bit of a trip. Anyway, my hot take is >> tell you a story. >> Strawberries and brown Dijon mustard. Now, it sounds disgusting, but I tell you what, it is absolutely delicious. Love the podcast you guys. Thanks for listen. >> What’s the level of sp I mean he lost me. I gotta be honest, but there’s so many different mustards. Is it spicy? Is it mild? >> I’m thinking there’s a brand called Golden’s. Do you know Golden’s brown mustard? That’s like the brown mustard I grew up eating. >> Yeah. >> I feel like he’s talking something like that. >> Oh god. No. That’s a no. >> Do you dip? Cuz like I I love eating fresh fruit. lovely healthy snack filled with fiber, but I feel like so many people will try and find something to dip it in to avoid just eating the delicious fresh fruit. >> True. >> Do you have anything like that? >> Well, if it’s not fresh, then I get it. By the way, like balsamic with strawberries is a thing. So, I get I get what he’s pulling from, but you should just try balsamic with strawberries. >> 100%. There was a trend, God, it was maybe four years ago on TikTok during the pandemic. People were dipping watermelon and like yellow mustard. >> Yeah. Oh, no. I tried that and I was like, “Eat the watermelon, put some salt, put some taheen on it.” >> It’s true. And I’m gonna say this as an Italian and I and I hate to say this because I try to like this every time, but if you have an amazing cantaloupe and you wrap it with pushcuto, it’s better just the cantaloupe. >> 100% agree. >> Cuz it’s too juicy and then the pushcido is too chewy. So they don’t >> They leave your mouth at different times. >> Yeah, exactly. It needs to be an unripe bad cantaloupe. Then you have to wrap it in the pushcuto. I’m so glad you feel that way because I’ve felt crazy every time that I say that it’s a really bad combination. >> Um but yeah, it doesn’t make sense. >> Too juicy. Like a great cantaloupe. We’re talking a great one. >> I I agree with watermelon and feta as well. I think it’s a bad combo. >> I I >> I don’t do it. >> I think with a little bit of mint I can get behind it just because it’s not all one bite. Like you’re not it it it can be consumed together. But uh like let’s say let’s say you had a watermelon gaspacho and you had the feta cheese on top with a little bit of mint. Like that’s good. >> I like that. >> So in your mouth it’s kind of the same thing. So I’m okay with that. >> You have to make the gasp you’re making the gaspacho in your mouth by chewing it. >> Yeah. Exactly. Little balsamic. >> It sounds wonderful. There’s something about though the way that cuz feta has so much salt in it and then you put salt on watermelon, it draws the moisture out. So if you like toss a feta and watermelon salad, the end of it is just like a feta scented watermelon murky dishwater soup. >> I don’t want to drink. I don’t want that part. >> No, I’ll I’ll drink it. I’ll I’ll take it like a shot. Uh >> yeah, >> I resp I respect your If you’re enjoying the mustard and strawberries, keep doing it, dude. It’s a good healthy snack. >> Strawberry. >> Good lord, y’all. >> Oh, wow. >> That’s just too sexy for a hot dog as a sandwich. >> You have to call the hotline to see what they’re talking about. I want to know how do you make garlic balls? Not the kind with dough on them. >> Huh? >> The kind that are like at parties and you stick a toothpick in it. >> Gosh. >> And then your breath smells bad the whole night and then people stay away from you. So I really need to know how to make them to make people stay away from me. >> I think she’s talking about a roast >> angel ba roasted bulb of garlic. Is that what you say? Garlic balls. Not the kind with dough on them. What does that mean? Ice. >> I think it’s like a It’s like a bulb. A garlic bulb roasted. Okay. >> You know, like at a safe house, you cut it in half and it’s and then you can like dip the bread in it. I think she might be talking about that >> potentially. >> Well, cuz what else is a garlic ball? >> So, I searched garlic balls party. Um, and this is what’s come up. But this she said specifically it’s not a dough. So, there’s no it’s not like a garlic knot or something. Here’s some sort of garlic cheese ball >> with a toothpick though. I can only imagine that that’s with the cloves >> potentially. I >> I don’t want to go to her parties. >> I have a really hot take. That’s all I know. >> I have a really hot take about the garlic and onion breath of it all. I like the smell of garlic. I like the smell of onions. I When people brush their teeth, they’re generally using a peppermint flavored toothpaste. Peppermint is just a viable culinary flavor along with garlic, along with onion. I think you should rock garlic breath proudly at a party. But you can say minty fresh about that. >> Garicky fresh. Olivia as an Italian woman. Garlicky fresh. >> Maybe I’m a vampire. >> That could be it. >> Is there like a a like smell to you? Like a perfect food smell? >> Yes. >> What is it? >> Bread. 100% bread. >> Yes. Bread. You just I know that there’s nothing better. >> Yeah. Just >> Can you top that? Like it’s the best. I mean, although there, you know, like when you walk into an ice cream shop and it’s the cones that smell so good and then they never taste as good as they smell. But as far as like what I would want my house to smell like when somebody comes in, like a warm hug, I really do think it’s fresh bread for me. >> I to me butter saut or onion sautéing and butter. I think it’s really hard to beat >> that. Yeah, that’s that is like when you when that scent drops, you’re like dinner is about to it’s coming. >> I know. It’s so funny cuz like my I cook dinner every night for my wife and she’ll like walk in the door and just go like, “Oh my god, smells so good. Dinner’s going to be so delicious.” I’m like, “It’s just onions. It’s just onions.” And it’s true. >> Thank Thank you. I love you for having faith, but it is just onions that you’re smelling. >> That’s a good smell, too. >> That’s more of like an evening smell. I feel like the fresh bread is more of a morning smell. Like I want to wake up. But then there’s also bacon >> in the morning. You gota, you know, you have like two and a half hour clusters. You know, you got to have like the bacon smell followed by a kind of like maybe 10:30, 11:00 a.m. bread that transitions into onions. Then by the night time, you got fresh baked chocolate chip cookies. >> You know what? Bakers hours 500 a.m. bread. 8 a.m. bacon. >> Smart. >> Noon. H God, I don’t know. And then dinner, it’s going to be a onion garlic thing. I I realize I need to change the morning sense in my life because today I unwrapped the same protein bar that I’ve been eating every single morning at like 5:45 a.m. forever and I smelled it and it triggered a gag reflex. >> No, no, that’s >> so I need to change something. >> That’s my cue. That’s my sign. Uh Meg, you have time for one more. >> Let’s rip one more. It just it smelled like hamster cage and >> No. >> Hi Josh and Nicole. Um me and my friends had this debate uh about peas. >> Frozen versus canned. >> Oh, >> frozen is better. >> Please uh let my friends know >> that the uh frozen is better than canned. Thank you. >> Oh my gosh, how cute. >> I love the debates that they’re having. We love you, too. >> He said, “Love you.” >> And I love frozen peas. A okay. I personally think that frozen peas are better than >> just because of the preservatives that they put in the cans. But I will say I had a really one of my best friends in in high school every day would eat string beans out of the can and I always thought that was so weird. And it tastes nothing like a fresh string green bean. >> No, >> nothing like it. So I get it’s totally different. So it’s just a matter of >> taste preference really. But hands down is what’s more fresh is going to be frozen peas. >> Also like frozen vegetables huge advocate of cuz a lot of the times they’re actually they’re picked at peak ripess where like peas are such a spring vegetable. I remember there was an episode of Iron Chef America. I think it was Iron Chef America in the early 2000s where it was just battle frozen peas. >> Wow. because they’re like peas actually get better when you pick them at peak harvest and freeze them because they have a short shelf life anyways because it’s such a green verdant vegetable that freezing them is actually the optimal way to preserve a pee. >> Okay. Well, you just made that guy’s life. >> Yeah, take that to your friends. >> He’s going to like his heels will be clicking on his way to report that information. >> Nutrient preservation, too. Frozen food’s incredible for it. Canned, it kind of washes out in the liquid. >> All right. Okay. And also, they do say that canned food has aluminum because of the can. Uh, which I didn’t know. >> I just assume I’m eating so many macrolastics and micro metals and everything is just shredding my digestive system. The protein bars smell like hamster cage and I don’t know what to do about it, Olivia. I need help. >> We need to start meal prepping so that you can avoid that those bars. >> Oh god, I know. I know. But oh man, if I eat any eggs in the morning or something and I go to the gym, it’s a bad sign for me. I can’t taste eggs on the treadmill. But I guess the protein bars are making We’ll figure that out. I have a lot to consider. >> You can make protein balls. You can make overnight oats. >> Oh, that’d be a good idea. >> Overnight oats. You can add your protein powder to them. >> Stop trying to change me. >> Uh, this has been truly incredible. Thank you so much for stopping by the pod. Um, you want to tell them what else you got going on? Just NextGen Chef on Netflix. Stay tuned to see who the winner is. >> It’s gonna shock you tonight at 8:00 p.m. No, go watch on Netflix. It’s It’s really an incredible show and like congrats on everything. Um truly it’s a spectacular show and all the success is so welld deserved. >> Thanks. I’m glad you like it. I’m glad I have the stamp of approval. >> Season 2 is coming or what? >> It better be. I mean, I I I hope. >> I I accept your offer to guest judge episode 6. >> Yes. >> And on that note, thank you all for listening to a hot dog as a sandwich. We got new audio only episodes every Wednesday and a video version here on YouTube every Sunday. If you want to be featured on Opinions You Like Casserles, give us a ring and leave a quick message at 833 DogPod 1. You have to call 833 Dog Pod 1 to see what people were talking about. We’re very proud of it. We’ll see youall next time. >> Come on. >> Bye. >> Good Mythical Evening is blasting off on October 23rd at 1000 p.m. Eastern, 700 p.m. Pacific. So get your tickets now at good mythicaling.com.