ramble hey before we get into today’s episode we want to tell you about good mythical evening for one night only we are bringing you good mythical evening streaming exclusively on moment house get your ticket for a most indecent sloshy and random show that takes our classic good mythical morning favorites and torches the rulebook the show is live september 1st to jumpstart the labor day weekend tickets are on sale right now at goodmythicalevening.com [Music] the fusion food movement start as a well-intended vehicle to combine flavors from different cultures but does the rise of instagram sensations like the sushi burrito the waffle taco and the kimchi pizza burger epic sunday supreme mean the movement has gone too far 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 welcome to our podcast of hot dogs the sandwich the show where we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole hendi-zade and today we are talking about the truth of fusion food so this came out sunday sunday sunday uh this came out pretty organically i guess like like most of the topics yeah that we do you know we always talk about how we we started this podcast because we would all we always talk about how we started what my mouth don’t work good your brain is working faster than your mouth no i think bothers working slower than they need to be as i was saying we started this podcast because we would just have these sort of food debates and discussions in the kitchen yeah and this started pretty organically where we were talking about the sushi burrito yeah and now i think we’re both pretty ethically against the sushi but it’s black it’s whack right it’s wax so for people that don’t know a sushi burrito uh when i first heard the term i thought it was an actual flour tortilla with sushi ingredients inside it kind of layered yeah cause i mean this is this is a while ago this is a shout out to sushi burrito og’s kimbob rex and jogasaki sushi burrito in los angeles yeah they used to come to first fridays in venice all the time yeah exactly and that was back when like the idea of a sushi burrito was so exciting yeah and then i went to actually eat one and found out what it was which is a large uncut sushi roll yes that had you know kind of lower grade fish and i am a man who will eat the lowest grade fish possible i am also a woman who will eat low grade yeah you grew up in l.a like you’re going to a lot of sushi spots and i don’t think there’s anything wrong with that i love a good spot a good sushi like i’ll even i ate a lot of sushi from 7-eleven in high school for lunch do you know what my ideal uh dinner is i’d like to hear about it pavilion sushi yeah i love pavilion sushi pavilion soup they they struck gold with whatever company they are contracting to make their sushi and pavilions i fully agree i’m down with the whole food sushi a couple albertsons ralph started biting on that train i can’t do trader joe’s though no because traders are the salt they don’t have anyone fresh making it gives me the tummy gurgles i gotta i got the tummy girls from a lot from trader joe’s but anyways we decided we would save our discussion about the sushi burritos for the podcast um it’s funny because we have nothing to talk about the kitchen anymore but we kind of boiled down to the fact that this is fusion food that has gone too far afield i just think they’re they’re using the word burrito when they shouldn’t be using the word burrito you should just call it what it is which is uh sushi log yeah sushi log yeah this is kind of a semantics issue right yes i think this is where like with fusion food semantics is like really really important to like define what things are 100 and that’s also really important to this podcast and like the stuff that we talk about right and so so many people when we’re talking about i mean a hot dog being a sandwich so many people come back with the hot dog as a taco thing and for me the very base level of what a taco needs ergo burrito because i also believe a burrito is a kind of taco but that should be probably oh no nicole is shook i have heard this from many taco scholars the burrito is simply a regional term for taco alton brown said that a burrito must be closed at both ends but if you go to juarez mexico there are a lot of restaurants that do not close the burritos that might be the birthplace of the burrito but i digress i’m saying a burrito needs to have a tortilla that is essential to burrito hood like a log-shaped food cannot simply be called a burrito if you make a log-shaped meatloaf what is that just an all-meat burrito that’s a log it’s a loglow it’s a yule log lettuce and so there’s this whole kind of generation of foods that are taking these names uh that’s is maybe something that might be more familiar to someone and kind of doing it under the guise of fusion food yeah to try and cash in yeah have you ever had a what is it crazy fish sushi it is the most americanized sushi you will ever see in your in your your world and we both grew up on american sushi i’m not kidding a piece of sushi is almost the size of my palm that’s how big it is i love that it’s huge it’s fried it has maybe like 14 sauces on it the fish who knows where it’s from but that is like the epitome of like california style sushi to me just big american ah that’s the noise you make when you eat it yeah it’s crazy yeah it takes more than one bite to get through a piece of gold exactly but i don’t but i don’t know sushi burritos it’s just none of it makes sense to me it just it’s just co-opting a word yeah because there’s there’s something sort of different about because you could throw in american style sushi as part of that sort of fusion food complex right but to me there’s something uniquely different and worse about the sushi burrito you know that makes it different than that because it’s like the utility and the way that you actually eat the food is not well thought out yeah like like omosubi that is is a derivative of a sushi that’s a sushi meatball yeah see like that’s okay like that like you can eat that on the go like comfortably like i ate it in my cart yeah so omisubi is right like a rice ball that then has a piece of toasted nori or seaweed wrapped around it yes very easy to eat awesome to eat awesome to eat great car food i had i literally had a spicy salmon miso one two days ago do i get the umeboshi one when i go to uh mitsuba market oh mitsuba oh yeah sunny blue yeah that’s what you’re talking about yeah i think i think americans should recognize that more so than a quote-unquote sushi burrito yeah but at the same time i got to respect these small business owners like honestly uh like kim bob rex joe gosaki like i respect these people who are like you know i have this idea people ain’t buying my sushi normally uh we gotta try and hit a pivot what do people in california love to buy from trucks they love burritos so let’s just do it but like the actual utility of eating the food to me is so bad like you’re biting into this tough cold seaweed and then there’s just so like sushi ingredients spilling out of the butthole end of this thing i am on the same page and it’s like i would buy sushi from a truck if you just cut this if you just cut your sushi burrito it would be a sushi roll it would be a maki roll yeah japanese and i would love to buy that but like i understand the economics of you not being able to do that and it bums me out we need omusubi trucks we need them soupy trucks okay what about korean bbq tacos okay so i mean that’s a good point that’s where fusion food goes incredibly right not that yeah either you or i are like the arbiters of when this thing is good or bad i love that stuff yeah yeah but i mean that can you know be credited pretty directly to roy choi yeah founder of kogi a huge fan of his to me his food defines la uh more than any other single chef’s food i think started kogi in 2008 you know he grew up in a huge latino neighborhood in l.a and korean food just like people won’t buy sushi from a trucks back in the day despite la having a huge korean population you know no one viewed well i’m not going to say no one but you know a small major a small amount yeah korean food was uh pretty insular it’s served in the community there weren’t a ton of people from outside the korean community who would go seek korean food and a lot of that is because a lot of the dishes are you know they’re they’re very homey and they also take a lot of labor to make yeah so it’s not something you can slang out of a truck because you got all the banchan there’s a lot of long cooked stews and so roy choi is the one who you know made it very sort of accessible to this large mainstream audience and he went like super social media savvy on it documenting where the trucks were on twitter but then even that it spawned so many imposters so oh my gosh so many so many i mean there’s so many different korean taco trucks that are slinging teriyaki sauce on steak tacos and you know you know from roy choice perspective this is coming from a very very authentic place and i know the a word is something that’s like pretty troublesome to ever use because what does authentic even mean like i thought you were thinking of the other a word i’m like what are they what are their a words there’s bad words to start with a what words i don’t know these words can’t say it on the podcast don’t get in trouble just bleep it megy will bleep it yeah maggie bleep it nicole say it it’s coming from a very place i think we can even say we’re gonna lose tushy tushy literally makes products for you [Laughter] i don’t know when someone says a word i just think i’m sorry so i guess from that perspective like those are sort of the same two stories they’re the same side of the coin right it’s just someone who they have a food they like to make that people ain’t buying enough of they gotta hit the old rebrand on it but why do like i look at a sushi burrito and you just hate it i just hate it for some existential reason but then no roy choi like he lit i went to kogi taqueria the other day the actual store uh yeah when i said the other day dude this is we’re talking february yeah that was like almost i haven’t been inside of a restaurant since february the other day was like nine months ago anyways i was there uh yeah he closed the actual store down but i love the brick and mortar and palm so much grew up spending a lot of time in palms and he literally made a special that was grilled cheese with jalapeno bananas and kimchi in it and i imagine he was under the influence of something that i would also want to be under the influence of when he made that special dude it was so good oh my gosh and so i don’t know if i’m just under the spell of roy choi or if that is truly a great combination of foods but like it’s not like i’m you know this weird puritan like oh the korean taco is from a somewhat authentic place because of his lived experience but the sushi bro no this dude put bananas in the grilled cheese and i was diggity down with it yeah i loved his kimchi french fries oh yeah smothered french fries like that’s another perfect example of fusion food going right ooh habisha taqueria have you heard of this place i have heard of it so this is kind of a similar story to roy right it’s ethiopian tacos yeah i love that idea so much dorawa in a taco yeah i mean it it it’s so funny though if you look at ethiopian cuisine i mean everything is served with injera right i am the biggest injera stand of all time why don’t you ever make me in jail because i don’t know how to make it are you kidding me that is an art form in general cooking it’s tef which is a very common uh grain used in persian cooking too but we use it more as like a as like a diuretic kind of um but they use it and they like ferment it like sourdough wait what do you mean as a diuretic uh it helps you poop oh that it does help you poop yeah so there’s there’s a crazy story about tef have we talked about this with gwyneth paltrow and tef no oh my god so this is my single favorite story of obviously cultural appropriation comes into play during all the fusion things who has the license to do what i’m certainly no expert on it but the ultimate revenge of cultural appropriation is gwyneth paltrow teff and a bunch of rich white ladies poop in their pants so what happens so what happens um tef right it’s a super drought resistant grain that grows in ethiopia used in their staple bread in jarrah but due to thousands of years of just like you know past down wisdom everyone knows that you use tef to make bread which means it’s fermented yes so when you ferment things uh certain you know probiotics develop in it and you know it can prevent people from getting sick from certain things similar to cooking methods like uh if you eat raw taro right it’s like poisonous yes cassava cassava same thing so that’s why you know you boil it you pound it all that so anyways tef is always fermented into injera uh gwyneth paltrow via goop was trying to find quote unquote the next quinoa which has already like decimated a lot of bolivian farming communities yeah and so they marketed tef as this new superfood it’s got all these nutrients and antioxidants like amaranth just like to eat like amaranth or rice yeah and so you get a bunch of you know rich white ladies buying tef is a new superfood boiling it into a grain eating with unseasoned chicken breast and then the poop starts flowing i did not know this yeah i remember i was writing a story about tef a long time ago um because tef is this amazing crop that like uh when the um military i believe it’s called the durg was in power in ethiopia and there was a famine tef is what like raised them out of it so resistant of a crop and now it’s just a bunch of gwyneth paltrow acolytes poop in their pants oh my god to me you know cultural appropriation uh if it is real karma i believe has a way of exacting itself so funny but i do but the idea of ethiopian tacos like you know if you were to make i don’t know injera tortillas i think there i i really want to try this because this is brill this whole concept is brilliant yeah when you think about it i just putting putting something in a taco do you think you can put anything inside of a taco or is there a limit well it’s god it’s a voice food semantics come to play again what’s a taco because if you’re considering so there’s a place they’re also a friend of the show shout out to bombay frankie company i went in there in the show wow so good oh it’s so good and so a frankie is i believe it’s a maybe a new delhi street food item that is like essentially like actually frankie is a thing yeah they call him frankie’s oh okay they call bombay frankie but anyways um it’s essentially like a paratha i believe or a chapati um that’s like you know super thin which for all intents and purposes it’s a flower tortilla like lavash tortilla chapati all this stuff it’s basically just rolled green mixed with water and possibly fat yeah right so it’s pretty much tortilla and so you know they’re taking these like you know large indian flatbreads filling it with delicious you know chana masala which essentially you know frijoles refritos same same pretty much indian beans yeah and so you know it’s weird that you have to kind of reframe it as you know a burrito uh instead of just like a frankie because people don’t know what that is but like every culture has a sort of burrito-like thing to it or a taco like thing to it every time you take a piece of injera and ethiopian food and dip it in the chicken tibs the dora what you’re making a little hand talking you’re making little lokmas yeah for people that don’t know what alohu is means little bite in farsi and like it’s just bread plus every single thing on your plate and you make a little bite and then you eat it or you give it to someone you love yeah but it’s it’s do you give it do you just like make little bites and give it to someone you love yeah like for the little kids at the table you make them little mes oh yeah but it’s such an awesome like act of love like i know what’s going to create the best flavor combination i want you to yeah yeah always that’s beautiful and i love any food that you can eat with that idea of vlogma in mind of like there’s here’s like a pickle here’s a condiment here’s the thing and you just combine it all together to create the perfect thing hey hot doggers we wanted to tell you about our exciting upcoming event mythicon heck yeah we do mythical is our first ever immersive weekend experience with the mythical kitchen rhett and link and a big old bunch of the mythical crew there’s a carnival a dance party live podcast it’s gonna be huge it’s on october 28th to the 30th in austin texas for one weekend only so you don’t want to miss it check out mythicontickets.com for ticket availability event details and any updates tickets are on sale now including packages chalk full of super exclusive merch and a very special sunday brunch with your favorite mythical crew members and we all know your favorite mythical crew member is nicole head over to mythicontickets.com right now to check out availability also i’m on a search for the you should know this for the best uh cash get bottom john uh which is my my single favorite dish really have i had your mom’s cash get bottom jobs do you just want my mom to make dinner one time yes that’s all i want is your mom to cook for me maggie’s literally nodding from the sound booth because she wants to okay i’m gonna make merry christmas it’s the best thing it’s like that’s how my mom would say your name mary you want cash get bad she um but like what about you know like tostadas is something that’s really really popular and like latin cuisine how do you feel about people making like pokey tacos and like taco sumatre which is a place in west westwood they do they do like a tostada slash taco that has pokey how do you feel about that okay so poke i i did this whole kind of food tour across hawaii for a week the sponsor bag company that was doing this whole thing and it was all about like restoring native agriculture and aquaculture to hawaii how cool it was so cool um but so poke literally means to like dice or cut into cubes right yeah and so that is what most poke is and a lot of it we think of as ahi tuna salmon salmon has its own story where it was some salmon was never even eaten in sushi in japan until this norwegian marketing exactly was trying to yeah was basically just like trying to move the salmon he was like yo i’ma walk into you know these like fish auctions and start slurping raw salmon and convince people you can do it wow so before that it wasn’t even a thing so it’s weird that salmon is now in poke but even ahi tuna being in poke was really interesting because that didn’t come around until you know japanese deep sea fishermen off the coast of hawaii started moving there and fishing but if you go to the roots of poke um it’s you know native hawaiians catching reef fish and then they need something to eat on the boat and so they would just take off the raw meat on the reef fish and they would mix it with salt which is you know preservative and also like ogo which is a type of seaweed nut uh and you know they would just eat that and so there wasn’t even fish big enough necessarily to make these large cubes of fish and it was like strictly marinated to try and kill the bacteria so there’s this really awesome native dish called lomi o doesn’t lomi lomi yeah and so instead of poke which is to cut lomi they would just pound it and so that’s like the origin of poke but then you have these japanese influences so that’s already a fusion cuisine coming in with the addition of soy sauce instead of just you know the native hawaiian salt and all that uh but now poke for some reason has become so popular that in the u.s every poke restaurant is like a chipotle it is yeah it’s raw fish chipotle it’s it’s just yes it’s raw fish chipotle which chipotle already had food outbreaks i don’t know how these places aren’t but you get a steaming hot bowl of rice which you typically not in hawaii typically not eating rice eat it with rice yeah no it’s just like a thing and so you’re getting on a steaming hot bowl of rice and then the fish isn’t marinated so it’s not killing that bacteria they’re just squeezing spicy mayonnaise on top of it which is like pretty common hawaii too and i really dig it um but yeah so it’s poke is already a fusion food on top of a fusion food that is now being kind of co-opted and spread to the masses and now people are taking that and they’re putting it in tacos which is already just like a ceviche tostada it’s awesome see it’s cyclical it’s like so like food is just it like goes through so many different hands and so many different channels at the end of the day it turns into what it was trying to not be yeah isn’t that weird it is it’s so weird there’s there’s like no stopping the hands of time for moving around the clock when it comes to food and so why even bother why even talk about it but for me like i love sort of documenting the rise and fall of these things and another thing with regards to you know sushi burritos and poke people just want that flavor of americanized sushi who doesn’t i love america i used to be so anti like i would just pick i don’t want to go to these like small little crappy places in studio city or like woodland hills but now oh my gosh it’s like i’m passionate about going to these little strip malls and getting the sushi that i know i deserve agreed it’s the same way i feel about korean tacos and especially you know being from southern california living in l.a for the last like 10 years or whatever you know i feel very like i’m passionate about that sort of representing the city yeah and how awesome it is like it was meant to like bring food to the masses marry cultures together inform people about a certain culture that’s the way i feel about what we would maybe call americanized sushi which california roll california philadelphia roll uh is there a miami river they’re deep i’ve seen some miami rolls i got like mango and like olive oil on it i don’t know um but uh funny thing is a lot of this americanized sushi has a lot of korean roots to it because there were a lot of korean restaurateurs who started sushi bars in la and so you get all these like dishes that you see pop up across sushi menus that have nothing to do with japanese food like do you know what a monkey brain is never seen that before is it like baked salad about like a heart attack uh you’ve seen a heart attack i’ve seen dynamite dynamite is a great example yeah i don’t know about all that stuff it’s just like a baked scallop roll right yeah so it’s like a california roll of scallops and mayonnaise bruleed on top oh my god it’s the best thing in the world oh my gosh and then but a monkey brain is basically like spicy tuna stuffed inside of a mushroom cap and then baked no but i have seen a jalapeno pop okay that’s called a heart attack is that a hardest that’s a heart attack okay so you scoop out the jalapeno and then you just like shove you take a piping bag full of spicy tuna and you just shove it in there to the brim and then you always also put a little bit of cream cheese and then you deep fry it yeah that’s a heart attack that’s cool i’ve seen it listed as a heart attack some places might have it as different things i’m on the record saying i love heart attacks i love heart attacks we’re pro heart attack here i love heart attacks but that’s literally this like korean american japanese yeah yeah that’s like so interesting next time you’re at a sushi restaurant in l.a like flip to the back where you have like you know extra side of wasabi extra side of rice see if they have a side of kimchi because i’ve seen a lot of restaurants that’ll be like 75 cents kimchi and like you know what someone’s grandma making it in back no way yeah i’ve never seen there’s a couple spots in burbank that you can get coupon ramen kimchi kopen ramen is the dankness yeah to me that’s always like the korean restaurants being like this is the bat signal like we’re gonna let people know like yo like this is this is korean food right here like we’re making ramen because people you know weren’t buying kalgook soo which is like a korean noodle soup no but yo here the kimchi is the side something called tony baloney’s pizza oh we yeah we can’t talk about fusion food without talking about tony bolognese i don’t know what tony bolognese is and i’m sorry tell me about it i gotta educate educate me are you familiar with uh food insider insider food yeah sure sure yeah yeah they have created so many of these viral videos on youtube and instagram and facebook and they will go and just find the craziest restaurant dishes and it’s these large cheese pulls of a sandwich it has 90 mozzarella sticks stuff in it tony bolognese to me is the first place that i saw doing these very consistently one of the things they did was they just had a pizza that they just arranged like 90 tacos around which like sounds like a great idea i love to eat tacos i love to eat pizza i don’t know if they necessarily need to be on top of each other but they already slap tacos on top of pizza and then put like a giant pile of guac in the middle of this pizza and they’re like it’s a taco pizza now and so insider food goes there like tony baloney’s created the craziest wackiest thing but they’re like shotgun methoding this fusion food thing now they made something recently where are they they’re in new jersey which when we were mentioning this shout out to amy stifel who is a mythical crew member who just said oh my god they would be in jersey i assume amy is from jersey i have nothing against jersey um i do enjoy bruce springsteen so jersey people don’t come at me um but yeah they recently made a thing that they called a god pizza burrito something and i thought they were going to again like the sushi burrito put pizza ingredients inside of a burrito okay they took a whole pizza and they shoved a bunch of pasta and chicken pox and then they just you see this man’s this artisan who lovingly created this pizza at his restaurant the tony baloney himself he just crushes the pizza to roll rolling up like a burrito that’s like the taco town sketch in snl yeah 100 we put a chalupa inside of a taco inside of a blueberry pancake inside of a crepe inside of a pizza that’s gross yeah i’m sorry tony please that’s gross i mean like it all the flavors would make sense but like there’s so many questions to all of these need to be in the same food is it a burrito by any stretch of the imagination are you just capitalizing on this fusion food trend why not make a freaking calzone that was call it a couch just put it but like you could have easily just folded the dough raw and baked it and it would have tasted better and that’s an established dish called a calzone this is so silly it is absolutely crazy let me read some of these other things that tony bolognese has made yeah i’m mad okay k-pop mic drop black sesame crust off to a great start great start gochujang bulldog fire cheesy fried chicken or fried cauliflower thin sliced scallion that sounds good the i would probably really enjoy my time at so at tony sounds good uh bangkok boardwalk pad thai fried chicken or cauliflower fresh jalapenos cilantro roasted peanuts and toasted sesame seeds we get the thai pizza from cpk all of the time i love cbd but why does tony bolognese instigate some sort of rage inside wait wait one more one more jewish cowboy trademark is is tony baloney jewish is bologna bologna bits baloney style uh this is funny jewish cowboy eight-hour smoked brisket seitan passover sauce what is that what’s passover sauce josh nicole and maggie three jews are just like huh uh beet horseradish havarti and parsley i’m still so stuck on passover sauce what is passover sauce uh the blood of the firstborn just the saltwater tears that you dip in parsley and you splash it on the pizza a little bit but no fusion pizza is another one of those things like these fusion tacos that is trying to take you know ingredients that people may not be familiar with and then put them on a pizza one of the most fascinating restaurants that i ever went to i wish i could remember the exact name but it was in a two-story korean strip mall i stumbled upon it on instagram and i wrote a story about it for a magazine uh but it’s a two-story korean strip mall just surrounded exclusively by cosmetic stores okay that’s good yeah you can you can picture the exact place that i was in in case it’s big time and this place was probably a 100 seat restaurant serving waffle pizzas and it was a big thing isn’t it i don’t know i i was trying to like interview the owner and there was a bit of a language barrier but he was like this 20 year old guy that moved straight from seoul to l.a because he had this awesome idea to make waffle pizzas i remember this place i saw it on food probably think it’s called soul waffle pizza yes i think i remember it exactly i wrote about it first i was friends with the owner first nobody read the stuff that i wrote i’m sorry um shout out for working for a traditional print magazine that that’s an industry on the rise uh anyways the point is i was interviewing this guy i was like is this a traditional korean street food is this something that you’ve seen in seoul and you’re just like now and i was like oh i was like oh well you know i know i’ve seen like bubble waffles and stuff reached korea’s influence by that and you’re just like nah man i kind of just made it up and i was like whoa well like what’s up what was the thought process and he goes like well i was trying to think of a way to make pizza healthier and i was like doc you are making like bulgogi cheese corn mayonnaise waffle pizza and your impetus was to make it healthier and he was like yeah waffles are light and i was like what is going on here but it was this kind of just very candid authentic moment of like this person didn’t have a trending algorithm on his radar of i want to get food insider here i want to get on instagram he also wasn’t trying to make some authentic dish like yeah i know i can introduce bulgogi not that ellie needs to be introduced to bulgogi but you know there was like almost no sort of thought process behind it it was just like time passes people make new things yeah this dude made waffle pizza because healthy serendipity i guess serendipity yeah that’s awesome yeah well i think what we learned today is uh fusion food hit or miss hit or miss yeah some people are gonna do a really good job and you’re going to capture the hearts of millions and then other times you’re going to have two bitter angry podcasters being upset at the fact that you put raw fish and called it a burrito that’s true i i leave this whole thing with so nicole yes time no matter what it just it passes linearly that’s what it sure does right but as the population grows larger and larger we simply see more outliers okay this is honestly where my mind goes after that whole discussion one i want some poke bowls and i put that in a burrito but two like i’m like an astronaut as time passes the population grows we see more and more outliers we’re gonna see more and more weird things and the internet amplifies those things and then our podcast amplifies our rage about said things but when it comes down to it it’s just it’s just like small businesses trying to make money and trying to make new things and you know some of it’s good some of it’s bad some i think comes from a genuine place some doesn’t but yo if it tastes good in your mouth keep keep eating it eat it eat it eat it you dummy eat it all right nicole you’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling around there in the twitterverse time for segment we call opinions are like [Music] and i am your father he does not say luke i am your father he says no i am your father it is an often misquoted line i’m bored okay you merely adopted the casserole i was born into it by it he’s so hot have you seen that movie where he plays the like very legendary tom hardy oh yeah uh he’s bane yeah i’m what i’m gonna watch that movie he’s like very famously bane i don’t know he he played he was in this movie it’s on netflix uh one of those were like you know you get a little drunk in college and you watch all your friends replay it’s legendary british criminal there’s a scene in it oh yeah i know the guy yeah he’s famous he’s super famous he married he married a lady recently really yeah oh he has suitors there’s a scene where he uh just gets naked and rubs himself down in butter this is a food angle maggie don’t worry he’s a boxer yeah yeah that’s right he uses boxer yeah yeah i know all about him yeah but i’ll never forget the scene where tom hardy’s naked rubbing himself down and butter and like all right come on boys then he starts fighting a bunch of police anyways we should probably get into some food first up we got at the kevin kevin fish sticks are seafood boneless wings yeah well hold on hold on hold on are there seafood bone full wings are there seafood wings that are full of bones yeah it’s called a freaking whole fish just just a fried whole fish is the standard boneful seafood wing you don’t call it chicken boneful chicken no but i’m saying like fish sticks are to chicken nuggets as no hold on no no i’m getting somewhere fish sticks are the chicken nuggets as like fish and chips fried fish is to a chicken tender no there’s no equivalent there’s no boneless wing of fish because we don’t typically eat a fried you know boneful fish unless you’re talking about like a whole yellowtail caller you ever had a branzino butterflied yeah but like you do you eat that with your hands uh am i not supposed to wait no i guess i do too i pick at it yeah i guess fish sticks are boneless wings duccini japanda says breakfast burritos need more love they are amazing in new mexico and canada and california yeah those canadian poutine breakfast burritos yogurt everywhere else yeah man people need to understand the beauty of a breakfast burrito because i love breakfast i like breakfast tacos more than burritos because i like to pick it up and shove pick and shove pick and check i breakfast tacos it’s something that i should love but to me a breakfast burrito is so much better it holds its heat better it’s more of an adventure this is why we differ yeah but yeah i think like people from new york they they have the bacon egg and cheese yeah we don’t have that we don’t have that and so it’s kind of just like a regional thing where i think in california you got your breakfast burrito in new york you got your bacon egg and cheese and you know i think they’re fine without having it you can have people can have their own things at turner bryson i think kfc is overrated it’s way too greasy and just uh you know uh say that to my dad he loves kfc and he gets it like once a month and uh he would be mad that you said that don’t make nicole’s dad angry you won’t like him morris is the best uh yeah kfc isn’t that good i mean uh go to a local fried chicken joint yeah please yeah even like a local chain like louisiana fried chicken louisiana across like south l.a i’ve had churches churches i like churches chickens i think it all this comes down to consistency like if you took the best piece of kfc versus the best piece of something else kfc does have a really unique seasoning blend that just creates a very unique taste and they pressure fry it and it’s good but like there’s so many times where i’ve gone to kfc and i’ve gotten just this like wet greasy dough ball and so yeah i mean people uh restaurants expand very quickly and you lose quality popeyes i mean i’ve always been a popeye stan before the chicken sandwich i don’t want to be that like i look purpose before it was cool but i did i like never like sought out fried chicken like that i like gusses and i like honey kettle i like the el pollo loco i know it ain’t fried i love josh you know i love el pollo loco and if i could eat fast food i would eat uh polloco yeah every every day if there’s a festival i’ll try every day yeah oh there’s a great el pollo loco invented we ever get el pollo we should okay next time margot what says sriracha and soy sauce are the best way to marinate a steak uh i don’t marinate my steaks i just season them with uh salt and pepper and i give them a good sear yeah i i love a good i’m not one of those people who’s like you only want to taste the quality of the beef because not like i love flavor on steaks but i will almost never marinate them because they change the cooking process like sriracha has garlic and sugar which is going to scorch in a pan so you can’t get as high of a heat like if i’m doing korean barbecue like i love me some bulgogi yeah whatever um but no i almost never managed to steak especially if you do a salty marinade on a steak it kind of cures the beef and changes the texture yeah i don’t like that either i like to just do rock salt yeah i put some yo you know what’s pretty good trader joe’s oh yeah yeah they got pre-made slug and it’s not like anything like fresh for anyone it’s huge i believe a yemeni hot sauce made which is a lot of pulverized herbs spices and chilies yeah um but yeah i’ve been putting that on a steak recently at pragmatist 987 hate mayo love quote some mayo based sauces eg yum yum sauce when people talk about yum yum sauce what’s yum yum okay so i i’ve been trying to figure this out some people have said it is similar to a fry sauce that is mayonnaise ketchup and sriracha but more people have been saying that it is from some benihana like chain or maybe it’s just a regional thing at these like japanese teppanyaki steakhouses okay that they give you this like creamy white sauce to put on your stuff or to dip your stuff in and they call it yummy sauce i’ve never had it i don’t really know what y’all are talking about yeah i’m just upset that your name is pragmatist and you use the word hate yeah you’re supposed to be pragmatic i’m very pragmatic [Music] friend of dorothy bornak says savory versions of traditional sweet foods are an abomination savory waffles ice cream etc uh no that’s okay there’s i i see what they’re getting at i think a lot of times people use salty sweet as too much of a blanket term to be like this works because it’s salty and sweet yeah just like well have fun with your ham wrapped banana banana candle banana candle uh but that said like you look at something like ice cream which we deal with this all the time in working on gmm because people ask like hey is this thing possible to make savory and you’re like well no because ninety percent of caramel has to be sugar for it to possibly be caramel like molecularly ice cream is kind of the same thing yeah you know you need that sugar to sort of drop that melting point and so no matter what savor you add to it it’s gonna be hella sweet waffles on the other hand i love savory waffles girl you can put anything in waffle i put anything in a waffle i will put anything in there cheddar chive sour cream waffle yeah yeah all right at i am phantom442 dipping a peanut butter sandwich and spaghettios something my grandfather and i enjoyed as a kid uh you guys are gross i am happy your grandpa’s disgusting no this this sounds good to me not good not good not good okay so i don’t like spaghettios i like the idea of spaghettios are literally just overcooked pasta floating in sugary tomato soup right like if you taste spaghettio juice if you if you eat boneless spaghettios with just the juice it is the same thing as campbell’s tomato soup with maybe a little bit extra corn syrup in it so you dip sandwich in tomato soup dipping a grilled cheese in there to me american cheese i’ve already told you about this weird formative food experience i had when i was seven years old when i was out of babysitters and they were watching nine hours of buffy the vampire slayer and i ate a sandwich and i couldn’t tell if it was american cheese or peanut butter yeah and i kind of stand by that sometimes you can’t tell if it’s in the dark no i can tell maybe i was seven and stupid yeah but that’s always held in my mind and so i would dip a peanut butter sandwich and spaghetti is your grandpa ain’t that gross d and says what is something you can eat daily for life that is grown from the ground this is not an opinion correct babe this is not an opinion uh something that’s grown from the ground uh carrot cause but my skin would turn orange what is that so maybe onion what is this asking david is asking what is something you can eat daily for life that is grown from the ground every day for your life that is grown from the ground potato potato potato potato rice tobacco some boiled tobacco leaves i mean sugarcane tomatoes like if you’re talking about your favorite plant to eat tomatoes for me are just trevor trevor came back from the whole foods with a box of cherry tomatoes and i just had a lovely time they’re going from the ground right they’re growing vines so that comes from the ground no that no that’s ground beef he’s talking about two beef growing from the ground you talking about tubers exclusively taro points i know because i know this person very well uh they’re about things that grow from the ground not like things that like exist in the ground that you pull out oh yeah not beats ramps cassava jicama i eat all those things daily this is the best thing ever what a great question di enoti thank you all right at etfp cumin is a high tier s-rank spice what is s i don’t know is that a video game reference or something probably this is also my friend eric we have now gotten to the nicole’s friends section this is my like this whole next section is all for people iso well we’re doing it what is s rank hold on s rank uh a ranking originating from academic grading in japan used to describe a level superlative to grades such as abc uh thank you for that obscure right plus plus to japanese academia i don’t know okay so that means it’s good cumin in its best application is maybe my favorite spice uh sichuan cumin lamb it’s a lot of wigar cuisine a lot of shinjan type stuff unbelie like cumin lamb wow holy crap that’s fresh toasted fresh pounded cumin but the dusty cumin in a jar that a lot of people just sprinkle in chili to me is like boy one overpowering flavor that you know can can go really wrong sometimes so in its best application i agree i’m a big fan of cumin uh lots of cumin and persian cooking lots of uh cumin in um any sort of milk eastern lots of indian i love it cumin is wonderful and i think it’s underrated i don’t know if that means st or not but i get down on caraway shout out to caraway people don’t love carowie as much as he should do caraway great caraway but a lot a lot bigger middle eastern cooking than all i like caraway a lot yeah all right lolo ryda is this your friend yeah hey lolo guys i hope to meet you in person one day when this all calms down i like to pickle extra sharp cheddar cheese i’m equal parts proud and ashamed what are you doing no that’s smart dude pickling cheese what do you think feta is how do you oh see when you spin it like that looks like the turns of table tennis when you said when you smell like that yeah it makes a lot of sense you know uh i need to try this you’re making america american feta i think i need to try this because it’s smart the way that you’re explaining it makes a lot of sense like the way josh broke it down first i was like but the way josh explained it that actually sounds really good you know my address ship it mhr79998 says a boiled hot dog should be a sin uh no boiled hot dogs are good i mean my favorite way of cooking a hot dog is splitting it down the center like four times ruins the integrity shut up i’m not done and then you take a squirt of canola oil and then you make the pan super super super hot and then you throw it on and then you make sure it gets almost burnt on one side and then you flip it over and then you lightly lightly uh sear that side and that’s my favorite way to eat a hot dog i like mine crispy to me the beauty of a hot dog is that it is in its intact tube shape well mine doesn’t minus two but like you make little slits oh you score it that way i thought you meant i think i meant butterflies sorry sorry no i don’t butterfly i score it so i scored the centers four times because you know other sides to hot dogs yeah yeah okay i get down with that yeah i know about hot dog sides uh nah i drop mine in lukewarm water let it sit for half an hour don’t even boil it just kind of lightly poach it and then i stuff it in a bun and then i wrap that in foil and then you gotta keep the hot dog a little bit wet then you put that in the oven for five minutes so you take it out let it rest for five minutes there’s so much going on this is next i do what i’m saying is i love a steamed hot dog you know i think that’s what makes hot dog hot dogs so good is the bun is steamed the hot dog the water from the hot dog like literally steams the bun from the inside out and to me that’s my favorite hot dog the bread gets a little bit wet from the mustard and the relish juice yeah yeah i love me a good steamed hot dog it’s like a french dip with hot dog water i’m gonna get you some hot dog water in a perfume bottle so you can spritz it you know me i had virginia hands and gruber i love black olives in all caps everyone seems to hate them but i stand a misunderstood star they have been maligned recently black all because other olives are seen as cooler when i was a kid i thought that like green olives were fancy and now everyone’s on like oh i love uh castelvatranos or the sexy olive intention nah black olives me are better like less acid more fruitiness i love all olives i’m a mix if you if i if you see me at the olive bar i am knuckles deep in the mixed olives i don’t like that i don’t like that imagery of nicole knuckles deep in anything i love olives of all shapes of all sizes of all brines of all you know what i love those little wrinkle booty black olives that are i think they’re oil cubes wow those are dang i had a bunch of those when i was in israel i those are too potent for me i love a nice meaty serenola um no i dig one of the biggest scams on menus but also i order it a lot because i do enjoy them it’s the nine dollar uh marinated olive oil oh i never do that we’re like yo we put a little bit of orange zest from directly from the cocktail bar on the olives now you owe me uh 13 i never do that no no no i do it when i’m feeling like um the best i’m on the town the best what we do at a lot of our parties our persian parties is there’s just a platter of like pickles and olives so you take your whiskey and then you like just take a handful off and just go yeah yeah azul 360. dunking brownies with barbecue sauce is delicious and i stand by it don’t stand by that that’s weird i know i’m always the one who’s like i can see it but i can kind of see that i don’t know barbecue sauce is so sugary as it is yeah i can’t i can’t wrap my head around it it just it’s it’s you know that it’s that sensation of throw up oh yeah would be very throw-up that tastes like throw-up but you have also been on the record to say and throw up taste con good like not eating your own throw up but that throw up taste is somewhat enticing yeah i’ve said that before i was watching oh my god are you watching emily in paris no but i saw a little snippet of it she seems so annoying oh my god she is the best i love her so much i love this show everyone is hate watching it right now and uh and i am just full love watching it paulie bouffe francais un petite yeah yeah yeah it’s all that and like she’s supposed to be an influencer but she got like 46 followers and doesn’t really make a ton of sense but boy do i love it everyone’s so sexy in the show all of them oh anyways i was saying this there’s a scene where there’s a perfume noser or whatever and they’re like the perfume must smell like booty hole because that is what give it the allure yeah everybody actually ambergris will throw up that’s right yeah yeah yeah so that’s like a big thing like sometimes you know you got to eat the barbecue sauce with the brownie it tastes like throw up but because it makes you a little horny or something that’s that’s what i got from this show emily in paris can we say horny maggie i don’t know we’ll see what horny’s up in the air what the horny such a fun teen term these days i’m not talking about horny teens i’m saying like they they use it as like they use it like metaphorically like i’m horny for biden doesn’t mean people want to like have sex with joe biden it means that you know like i uh want liberal policies to be an actor maggie that stays in the unit i’m horny for gay rights says digiorno is not the best frozen pizza then what is this what is it don’t tell me what it’s not i know what it is it’s the list no it’s to join celeste on that note thank you for listening to a hot dog as a sandwich we got new episodes for you every wednesday if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or nhandyzoda with the hashtag opinion casserole for more mythical kitchen check us out on youtube where we launch new videos every week nicole compose yourself and of course if you want to share your picks of your dishes hit us up on instagram the mythical kitchen we’ll see you next time keep being horny for politics kids [Music] thanks for listening to this episode of a hot dog as a sandwich and hey before you go we wanted to remind you that season 2 of stevie’s podcast best friend’s back alright is underway this season expands on stevie and nagin’s friendship from last season but explores all new themes and ideas yeah episodes will feature an open conversation with a gynecologist who just happens to be nakeen’s sister the ins and outs of eel sex and a deep dive into the most embarrassing items to be found by security at the airport things get crazy this season so be sure to follow best friends back all right on apple podcast spotify or wherever you get your podcast all right i like that me too all right all right all right