Pasta is the best. I love it so so much. >> Yeah, but what kind? Red lentil, chickpea, black bean, shiritaki, miracle noodles, kelp, heart of palm. >> Whatever happened to regular schmegular pasta? >> 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. [laughter] >> What? >> Welcome to our podcast, A Hot Dog is a Sandwich. The show where we break down the world’s biggest food debates. Well, I’m your host, Josh Sharer. >> And I’m your host, Nicole and Nidia. My chair is squeaky today. >> Your chair is squeaky. And we’re going to be squeaking. Great segue, Josh. Boom. Got it. All about the scam of [snorts] protein pastas. And we’re not talking about alternative pastas. We’re not talking about the red lentil, the black bean, the heart of palm, the sheraki miracle, the garbanzo bean pastas. We can get to those. >> I mean, they all fall under the same umbrella. >> I don’t think they do. >> Oh, I think I think Sheraki and Heart of Palm don’t, but whatever. >> Sure. Well, we can talk about the the protein fetishization cuz we’re getting to that. But there has been a new kind of pasta. >> Oh, yeah. >> You called it regular schmegular pasta >> that is it’s masquerading as regular schmegular pasta, but it has protein in it. >> You mean like things advertised as protein pasta? Protein plus. >> When we’re talking about these alternative pastas, bananza was the biggest one, right? >> That’s the one that I I knew blew up. >> I don’t know if it’s bananza or bonsa. >> I call it bananza. >> Bananza. We’ll call it banana. >> Garbanzo bean. Garbanzo. You don’t call it a garbanzo beans. You go down to the sizzler buffet, put some of those garbanzo beans on my salad, get some of them little corn fritters. No, but the bonsa pasta, right? That was revolutionary because they >> made the whole thing basically out of chickpea flour. So, you are not eating >> mil wheat mixed with water and then extruded and dried. You’re eating dried chickpeas mixed with water through a miracle of science. >> And it doesn’t taste that that that much like pasta. It tastes a lot like chickpeas. Um, If your sauce, if you have a powerful sauce, I think you can do a bunch of things with powerful sauce. >> I I agree with that. And like I enjoy it, but to me that’s like that’s a good like casserole noodle. >> The bonsa pasta. >> The bonsa is a good casserole when you’re mixing it with a bunch of chicken and a slop and bacon it. If you want to make a nice baked banana ziti, that’s cool. But if you’re trying to have just like a nice bowl of pasta that maybe reminds you of the time you went to the nice Italian restaurant, >> that’s not that’s not what you’re doing it for. That’s why I want to look at a different category here >> that Burila is the one that I saw in a grocery store recently >> that are just making a wheat pasta that is infused with protein and they’re calling it protein pasta, >> right? >> But it is just made of wheat and it is like 50% more expensive than their normal pasta. >> Is it just me or is the box small? >> I don’t know if they’ve shrinkflated it or not. >> I don’t know. I feel like it could be. >> Well, I buy it from amazonfresh.com. >> But you’re getting the protein box. I mean, I used to before I got pregnant, I used to see it all the time. >> Oh my god. But you like the Burila wheat protein pasta. >> Yeah. Yeah. Yeah. I would get that and then Well, I would get whatever protein pasta was available. I would try the Trader Joe’s. I would try the >> Does that include bonsa and stuff like that? >> Yeah. Yeah. I would get bonsa a few times. >> Why Why are you doing that? >> I I think it’s it’s something tells me this isn’t true or anything, but like white carbs bad, >> brown carb good because fiber and added nutrition. We were raised on that idea of like white rice, uh, white flour is like the worst thing you can possibly do for your body. And there’s like a little >> Did Oprah did Oprah say that? No, I actually in in this book Revolution at the Table, he kind of traces it back to this countercultural revolution in the 60s actually where you had a lot of these kind of hippies who were making the like brown rice, lentil, you know, patties and stuff like that. >> And there was this kind of like big move to question all of the foods that we have been fed, all of the refined foods. This like kind of back to mother earth type of movement. >> Mother Gia, Mother Gia, >> she would not remove the germ. Why should you? >> And there is like a little bit of truth to all that, right? Like brown rice is going to have more fiber because white rice is just brown rice that brown rice that has had the the chaff remove the hole in the chaff. It takes longer to Isn’t it take longer to like process through your whole entire body because it >> takes longer to digest, which is maybe good like your glycemic index and all this, but that stuff to me is just like so so so small in terms of total nutrition. >> Sure. Which I guess gets to the reason why the protein pasta rubs me the wrong way so much >> because a regular serving of Burila spaghetti has 200 calories and it has 7 g of protein. >> Correct. >> Protein pasta from Buril. So the same spaghetti 190 calories and it has 10 grams of protein. So that is you know it’s about I guess 40% more protein but that’s the difference in one serving that has 40 gram of carbs which is a full serving. This should be your whole meal, right? So, this is probably 2 oz of pasta is a serving. >> Um, >> that’s only 3 g more protein. >> 3 g more protein >> is like a thimble full of protein powder. And I understand that there’s this idea of, well, you know, I love eating pasta and I like to get protein where I can, but like you’re getting scammed by it. Three grams of protein is literally like a a tiny bite of a chicken breast. >> Isn’t it better to just like fry an egg and put it on your pasta at that point? or like have a hard-boiled egg on the side. >> Sure. It’s better. Well, I mean better it’s it’s just you can get that protein from so many different sources that aren’t upcharging you and aren’t changing the fundamental chemical makeup of your food. You know what I mean? Because >> Yeah, sure. You know what I see all the time that like confuses the hell out of me? The idea of net carbs. >> Can you explain, Josh? Can you explain? Cuz cuz I’ve always been told it’s the total carbohydrates minus the fiber equals net carbs. Is that an accurate? >> We got to do we got to do an actual podcast with a nutritionist to talk about this fiber issue. >> Okay. >> Because one, we could bring back fiber dad Noah Gluten, co-author of the mythical cookbook in front of the show. I would love to have >> I would love to get an actual doctor. But Noah is huge on the fiber cake, but he’s also a big Whole Foods guy. >> He’s the closest thing we have to a doctor. Sure, >> I I let him check my pulse when he comes through. >> That’s strange. I don’t like that. I was wondering why he was tenderly holding your wrist, but now I know it was a medical thing. Um, but he’s also like a bean dad. He’s like, “The best way to get fiber is through Whole Foods.” You get a lot of these tort like low carb tortilla companies. >> Yeah. And they taste fine. >> They’re like there’s zero grams net carbs in here. And I was like, “Oh my god, what are they using? They use some crazy sort of like tapioca cassava.” But it’s not maniac. Not maniac. the cognaku out of Japan. One of those things. >> But it looks like they’re just kind of artificially adding a ton of um god what is it? Inulin maybeulin. Like effectively this this um what is there? There’s dietary fiber and then there’s like undigestible fiber basically. >> Okay. >> And they’re adding inulin fall in >> I think it’s the undigestible type of fiber. >> So why do they put it in? >> From what I’ve heard, I’m probably wrong. This is what I know from like a gym bro aspect is that the idea of a net carb is that when you are consuming carbs with fiber, >> the fiber does not allow you to sort of process those carbs and digest them because there is the nutrients that you’re eating, >> right? That you can track if you’re one of the people that’s on the, you know, My Fitness Pal or RP app and you’re >> terrible times. >> Terrible times linked with a lot of disordered eating. >> Terrible times for a girl like me. [laughter] But the frustrating thing about all this and people who talk about calories in calories out as well is you can track all of these things. You think >> your calories out, there’s no way to actually tell unless you find your basal metabolic rate by doing a very expensive medical test. You have no idea how many calories you’re actually burning. There are estimates that you can use. >> Yeah. >> The crazy thing is you don’t even know how many nutrients you’re absorbing. >> Yeah. Isn’t it by Isn’t it person by Well, isn’t Well, we have Isn’t there like some sort of like baseline? like every human is from ages like 25 to 35 with this like metabol has this metabolic rate. >> Uh no. Yeah, but that’s that’s such a wide range actually. >> It’s too wide to like >> it’s too wide to I mean you can use it as a baseline for sure. The best thing is to listen to your own body, right? If you’re eating 2500 calories or whatever and you feel like you can’t physically function, >> then that’s you know um >> pertaining to you specifically. But even like in terms of the amount of protein or the amount of carbs or the amount of fat that you’re actually absorbing, we don’t exactly know that. Which is all to say there are so many complex factors that we could take into account with nutrition that it almost gets too complex and you get back to the point that it’s like eat a variety of foods. >> Yeah. >> You know, eat the rainbow. Um, eat things that make you feel good. Eat a balanced diet. Eat a lot of vegetables. That’s kind of it. So this protein pasta stuff, >> huh? They’re just taking like pea protein and stuff and they’re adding it to wheat flour which makes the pasta taste worse. >> Yes, it does taste worse. But does all food always have to taste good? >> My what I would propose >> Uhhuh. >> is that if you are sacrificing the taste of your food for dietary or nutritional reasons, >> you are going to end up resenting that. >> Okay. Whereas if you are taking joy out of your food and eating it in a balanced way >> then I think that’s something the ultimate diet right and I don’t use the term diet in terms of something restrictive that makes you lose weight or change your body >> what you consume. I use diet in terms of your daily habits of consuming, right? I I have found a structure in which I am like really really enjoying every single meal that I eat. And I’ve definitely changed it to a way where I you know I lift weights a lot. I go to the gym a lot. But I’ve I don’t generally like cut crazy amount of corners and make the food taste worse. >> Okay? >> You know what I mean? So you don’t omit. So you don’t So you don’t substitute and omit or do you substitute and omit? >> I do sometimes. I guess everybody does that. >> Yeah. >> You know, so maybe I’m just lying here. >> Um >> maybe cuz I know cuz listen, I think joy with food is something that is very very important. Are you implying that things like protein infused pasta are less joyful? I mean, you’re >> But but is it >> low carb tortillas? Yes. >> Okay. But >> the bread that’s just made out of insoluble fiber. Yes. Insoluble is the word I was looking for earlier, by the way. >> But imagine like, okay, imagine happiness is a spectrum, right? Of course. >> And you got you got your angel hair with you got your capellini. Why am I saying kapalini? Worst pasta ever. >> Capellini. I think bring it back. I I think capellini is about to make a huge >> such a boomer. [laughter] Um, let’s say let’s say penn. So you have your pen arabiata. Okay. >> No. No. Sundried tomato, spinach, and feta capellini. >> Capalini [snorts] prima vera. >> Okay. Capalini. >> 1992 up here. drinking a cosmo, >> whatever makes you happy. So you got your capellini primma vera and then you got your protein kapalini primma vera and then you got your I’m just going to go ahead and put the heart of palm capellini primma vera further on the spectrum less joy and then at the end it’s just the sauce just the prima vera sauce which is technically a bowl of vegetables and there’s no like carbohydrate source on there. Yeah. Do you think that your happiness is correlated due to that spectrum of what I just explained? >> I don’t want to say happiness because happiness is >> joy joy with food cuz you said joy joy of joy with food. Um yes, the first bowl of the the Durham wheat capellini made by the Burila Pasta Corporation >> normal style regular schmegular pasta is going to taste the best and bring you the most joy. I would say second >> is going to be the one with protein in it. The noodles are a little bit tougher. They don’t quite taste right because there is that pea protein in there. >> And then you get to the heart of palm. >> You know, let’s say a bowl of spaghetti squash, too, with that freaking sauce. >> You’re a spaghetti squash house. >> I think we used to be. I haven’t done spaghetti squash. Also, I’m a total hypocrite. I substitute things all the time. >> I know. That’s why I asked him this question cuz I’m like, you need to be honest right now. I don’t think you’re being honest. >> Oh, you’re right. I dump artificial sweetener into stuff all the time. putting you on the spot. >> You’re 100% correct. [laughter] I >> I know >> as I look back to my actual >> words. >> I know you do sub because listen, I think in Well, you have to decide, right, with happiness and joy. Is it good for now or is it going to be good in 10 months from now if I’m eating a bowl of spaghetti primma vera every day? You know what I mean? >> 100%. I would though posit that >> if you’re somebody spaghetti squash versus let’s say spaghetti squash versus that bowl of kapalini >> dur squash durham wheat kapalini >> durham wheat cavalini normal style spaghetti squash >> I love doing it normal >> I don’t I I kind of enjoy it I call it kleslaw potato it’s it doesn’t taste like spaghetti it don’t tastes like no squash >> spaghetti squash >> it’s fine I think spaghetti squash and tomato sauce is like a really bad combination >> what are the macros of of half of a spaghetti squash do you know >> I don’t know it’s probably a ton of fiber I’ve never looked up the macros I refuse to track anything >> [laughter] >> just for the sake of this conversation. Keep talking. >> But I imagine it’s a lot lower in calorie because there is a lot more water, a lot more fiber, whatever. But >> if you were to eat that spaghetti squash versus that pasta every day over the course of 9 months, say your goal was to, I don’t know, lose a little bit of body fat, >> you would likely do that. And then your happiness is correlated, you know, thusly. >> Let me Can I tell you something? Hold on. Sorry. Sorry. Pause. 2 ounces of cooked spaghetti squash contains approximately 15 calories. >> It’s just it’s like >> is that right? >> I don’t know, man. >> That’s crazy. That’s so >> There’s no such thing as cooked spaghetti squash. How long did you cook it? How much moisture did it lose? >> Everything’s a lie. Um, but anyways, if you were to then eat that bowl of normal Durham wheat spaghetti, spaghetti, capellini, >> versus the protein durham wheat spaghetti over the course of nine months, every single day you had three more grams of protein, your life would not be changed at all. >> But don’t you think >> nothing would happen? Three grams of protein >> doesn’t do anything in the gram. >> I think that’s fair. But don’t you think the idea or the illusion of the healthier choice or making the choice like, “Oh, I had >> protein pasta today. I had pasta with pea powder. I diversified my my dish for the day.” yada yada. I had three vegetables on there. I used a fat source that’s from like, I don’t know, olives. You know what I’m talking about? >> Oh, I substitute things all the time for less joy in my food. Oh, I’m such a hypocrite. I used I blended a bunch of cashews into my sogg. That p that bowl of pale pale green slop that I sent you. >> That’s what it was. >> That was a s with a bunch of shrimp. >> Dude, I literally >> put up the picture of my pale green sloth. Julia’s been out of town and so I’m just making delicious. >> So you’re going I bought a bunch of bulky Indian spices to cook for deep bachelor party and so I was like, well, let’s let’s make a dent in these, baby. So I made a bunch of butter chicken and then I made a bunch of shrimp so >> I thought it was chili verde with shrimp and apparently >> the was probably just broken shrimp. somewhere in there. It was so good. >> I said, “Can you give us a hit?” Radio silence for days. >> I don’t feel like texting. Um [laughter] I just want to I’ve just been sending the group text pictures of my slop. >> Happy slop day. >> Thank you so much. >> But do you see what I’m saying? It’s like it’s like the illusion. Maybe it’s the illusion. Maybe those three grams of protein that are on the box that are like, “Wow, it’s advertised that there’s protein on the front. I have made a good decision for lunch and I’m going to keep making good decisions or I’m going to go completely the other way and I’m going to eat three donuts. >> But that’s my question, right? One >> depends on the person, huh? >> Depends on the person. Also, the thing you’re describing of like, well, it’s the illusion of somebody making a healthier choice brought about by advertising. I was like, yeah, what what we’re both talking about is you getting completely scammed out of your money for false promises by uh elucory marketing. >> But is calling >> I’d say that’s a bad >> but you’re pushing dough out of a die. You’re drying it and then you’re telling the people to cook it in water. >> So that’s not fake. >> No, but I think it’s it’s like when companies started putting >> a scam. >> I think I think it’s a scam based on the amount they are charging extra. >> That’s okay. >> For what they are promising. >> Yeah. >> You know, which is >> fair >> more protein but such a negligible amount. >> I I think it’s because it’s advertised on the front and you see it and you’re like, “Oh, this is the smarter choice.” Instead of just very simply flipping the box over at the grocery store and doing a sideby-side comparison, the average person isn’t doing a side-by-side comparison. They’re trying to get the cheapest crap possible. >> Oh man, read your nutrition labels. Read your ingredient. Go to the grocery store. This is a thing that I didn’t know. Not a lot of people do. Go to the grocery store and don’t just look at the price of the package. Look at every grocery store underneath will have a price per ounce or price per unit. >> That’s what you actually need to compare. That’s true. >> Cuz there’s shrinkflation. You’ll have places that are selling a 16 ounce a one pound box of pasta, which is very standard, say for $4. Then you see another one for 3.89. You go, I’m going buy the cheaper one, and you don’t even notice that it’s 14.5 ounces. >> Yeah, that’s true. >> You know, and you’re getting built out here. You got to you got to play the game, baby. >> I do my research. Well, in the words of your late father, he would say, “If they’re real, I can What is it? [laughter] If I can touch them, they’re real. If I can touch them, they’re real.” Aw, shout out to Russell. Shout out. >> I think this is a perfect [laughter] >> the legacy that is think that was funny. I bet you he’d think that was funny. But see, like it’s it’s a real it’s it’s in front of you and it looks pretty damn close to the pasta that’s next to the f I will say this. I’ve had some pretty crappy fucilis, some red lentil fusil. I open the box, I’m like, you call this fucili poule? It’s definitely not. But is it a bowl of starch and carbohydrates that I can put a sauce over? mask the flavor, mask the texture. Yeah. And does it make me feel better for making that choice? >> Maybe for the time being. Yeah. >> Cuz I can like eat as like even like I don’t know. There’s something about the the protein fetishization that is just so intense and it’s so ingrained in my brain. It’s really hard to unlearn. It’s really hard to unlearn. >> 100%. So Drew Gooden actually made a really incredible video that this is partly inspired by. We started chatting about It’s called The Internet Made Me Obsessed with Protein, where he just orders basically every single protein filled food he can, including Khloe Kardashian’s clude. >> Did you put your hand in front of me for Khloe Kardashian? [snorts] >> Yeah, you’re like a Kardashian sympathizer. >> I don’t love the Kardashian. >> You’re always just like, say what you want. They are so smart. You say that like all the time. And like sure, do any of them need more money to shill [laughter] clude protein popcorn? What is clude? >> Clude. >> Cloud. >> Clude. It looks clude. Why is there an H in front of a K? Cloud is spelled. >> Are you Armenian? Why are you putting such an >> That’s what the KH That’s what the the transliteration is. It’s clude protein popcorn. >> I think it’s cloud. >> Shlude. And but anyways, made this great video about >> Kardashian apologist is the most radical thing you’ve ever said on this podcast. >> Is it wrong? >> I don’t know. >> You’re all saying how smart Chris is. like she built vampire. She made lemons out of lemonade. She took Kim’s lemons and honey, she squeezed the ever living hell out of them. [laughter] >> Okay, fine. >> Squeeze Kim’s lemons. >> I’m pr I’m I’m proud of Chris Jenner’s um ability to pimp out her daughters. Is that fair? >> So, but anyways, I think a lot of these products >> are acting as carbon emission writeoffs for people. >> Okay, >> you know what I mean? Okay. >> Do you have a carbon emission write-off? For people that don’t know, it was like you have BP oil who is just shipping uh petroleum in giant tankers across the seas just killing manatees and just dumping oil into bays and then the seagulls get covered with them and you got to scrub them with dawn dish soap. Those were those were little uh >> but what they’d do is they’d then plant a couple trees and they’d be like, “Hey, actually for the amount of trees that we’ve planted, we’ve offset the amount of carbon emissions that we’ve put into the air, >> but then meanwhile there’s still just a duck with oil in its eyes.” >> So those ads >> that don’t care about the damn trees. >> Those ads used to break my heart [laughter] into 50 million. the little baby ducky just like shellacked in oil and then the gloved hands just wiping the baby ducky. Wow. Honestly, so sad. But I see what you’re saying. I understand. I agree with you. >> People will use Oh, I ate the protein pasta in this diet. Go. I can do anything I want to. Right. It’s it’s acting as that writeoff. And like to be clear, you can eat anything you want to. But I think you’ve been sold a false promise by marketing exacts and they’re up charging you significantly. >> And I think I think I know where this is coming from. This might be conspiratorial. >> What’s up, Big Bean? >> I think the big food corporations, right, they’re um constrained. Mary and Nestle wrote about this. I quote the same three books. They were very influential for me. But Mary Nestle wrote about this idea that every large food corporation that’s publicly traded is just beholden to all of their investors. Okay? >> They need to raise profits and revenue 10% year-over-year. The problem is people cannot eat 10% more calories year-over-year. We’ve already >> they can’t >> Well, they had they historically have been, but now we’ve gotten to a breaking point, >> right? We’re like this has caused diet related disease in America. It’s straining the healthare system. This is bad. You also can’t keep charging people 10% more for the same products >> year over year. >> You got to give them something else. >> So, so, so you have to give them something else that you can significantly upcharge for >> that is doing very little extra to increase margins like that. >> And I think where it’s coming from is fear about GLP1 agonists. >> Oh, okay. I would love to hear your >> your take on that. the thing. >> You know, there’s things called GL GLP3s now. >> Well, we’re already on GLP 3. I missed GLP 2. The fast franchise. [laughter] >> Um, so like what is it? Waggoi and uh Concerta and Vance and I’m kidding concert. >> I was like [laughter] I don’t think that’s right. >> No. And ompic and the GLP1 agonist the way that >> they function, right? It’s not like you continue eating the same diet and it just sheds weight off of you. That was what I think fentamine did in the 80s and it was causing holes in people’s hearts. Um shouldn’t laugh about that. Um but what it does it it gets you to eat less food, >> right? It it cures that amount of like hunger and desire that is effectively a hormonal level I believe. Um and so people are going to be eating a lot less food on mass should these drugs become very very prevalent and cheap in society >> which they might be. I know a lot more people in my life who are on it very casually. Power to you man. use the tools that are around you to increase what you think will make you happier >> and not get sicker and die earlier >> 100%. And so if people are eating significantly less food, that 10% increase in that people are eating, >> it’s going to drop significantly. >> Then you have to increase margins by a higher >> So you think it’s going to happen that dramatically? >> And I think these companies are going to need to come out with new products that are significantly more expensive >> than their stuff before. But everybody’s poor. >> Also, everybody’s poor. But also, Americans still, despite the fact that everybody’s poor, Americans still spend less of a percent of their disposable income on food. Or not disposable. >> Yeah, you were telling me about this. >> Americans still spend a significantly lower percent of their income on food than almost any other nation, >> right? And so there’s like there obviously see more room for that. And the egg companies prove this during the aven flu. Johnny Harris made a great video about this during the aven flu where >> we saw egg prices shoot up like crazy, right? Doubling and tripling for a bird flu. The birds are dying, so there’s less eggs. Supply, demand, I understand. Whatever. I’ll pay it. And then the egg prices never quite dropped to the levels that they were at, >> right? >> And they found that the amount of eggs that were actually produced never really dropped. It was the company’s lying to you. Straight up. There’s an egg conglomerate. Watch the Johnny Harris video about eggs. It’s incredible. And so I think they’re testing the markets for who is willing to pay what. >> Wow. Insane. >> You’re find people are spending $28 to get goddamn Chipotle burrito delivered to them. >> You’re right. No, you’re 100% right. >> I I think that’s what the companies are sort of bracing themselves for. And I think the protein is the perfect it’s the perfect cloak to hide under to just raising the prices like crazy by going, >> “Yeah, sure. Old pasta had seven grams of protein, but don’t you want 10 for an extra $3?” What? >> I don’t think so. >> Yeah. >> What do you feel about like miracle noodles? Like zerocalorie noodles? [laughter] >> Miracle noodles. My favorite thing >> like like Shirakis, you got your heart. >> Can you talk about white people for a second? I’ve been itching to talk about >> Can a white boy speak a little espanol? [laughter] >> White boy speak a little truth to his fellow whites here. >> Yeah, why not? >> What the whites have done is forever we’ve taken something that is a traditional food in another culture, >> right? >> And then we’ve renamed it something super white and and then sold it back to the fellow white people while controlling some of those means of production. >> Yeah. >> Yeah. The quinoa ginthra and taff shiritaki is the perfect example because we called it miracle noodles. It is it is just a common Japanese food >> that has been around forever. We white people we did the same thing. I’m talking to you directly whites. We did the same thing with tofu and people go it doesn’t taste like no meat. No one ever said tofu was supposed to taste like meat. It is a thousand-year-old delightful Chinese staple food that is really delicious when you cook it in the manner that has been cooked for thousands of years. Uh, tempeh, Satan, all of these things. We We really try to do it. Shiritaki is I believe it’s coyaku, right? >> You call it cog. I call it cognac. >> Kak or kjac. >> Kjac. >> It’s a cognyaku in Japanese. I only know that because there’s an episode of Terrace House where they go to Kanyaku Park. There’s a theme park dedicated to Kanyaku. >> Are you for real? >> Yeah. But it’s just it’s a it’s a it’s a starch. I can’t believe I can’t remember what it’s made from. >> Yam, I believe. >> Yeah. But yam is a really vague term in the terms of the world. I think it’s a mountain yam, right? Is what they call it. >> I know. >> Japanese mountain yam. And so it is just like a traditional Japanese food that I don’t believe was meant for any sort of >> type species of flowering plant in the family are cy >> is it similar to like a cassava situation? >> It is sometimes referred to as devil’s tongue voodoo lily snake palm or elephant yam >> elephant yam. Um, but yeah, and then we’ve just taken it to rebrand it as a diet food. And people will try and make spaghetti with spaghetti with kungaku noodles and I don’t think it tastes very good. But if you have kyaku noodles in like a miso dashi soup, it’s a really nice little textural addition. So it’s like depends on the context in which you eat it. Similar with people trying to just like >> I in hot pot >> cook tofu and slice it and put ketchup on it. It’s like that’s not the best way. That’s not the best way to consume tofu cuz you thought it would taste like a hamburger. >> Gross. >> But if you put tofu with uh even just scallion and soy, little bit of like grated daon on it, >> then it’s a good time. >> That’s a nice time. >> That’s a nice time >> cuz people figured that out a thousand years ago. >> And what about heart of palm? What about heart of palm pasta? Does it make you rec? >> I don’t think you’ve ever had a heart of palm pasta. They’re doing it now. I’ve seen it at the Whole Foods. I love Hearts of Palm. >> I eat hearts of palm. >> You go to Brazilian buffet, you get marinated hearts of palm. It’s a great time, baby. >> It’s like a staple in my salads. But let me tell you in pasta it only works well it only works well with a putca sauce because it’s kind of Can I tell you what it’s a little it’s a little briny it’s a little pickley even though you rinse it like 30 times doesn’t matter it still has that >> that base that base of pickle and then you just put a little bit of olive caper tomato sauce and it’s actually pretty good but again all of these things it’s a give and take right all of this is a give and take it’s you at the end of you’re the one who’s putting your money where you want it to go. I don’t think calling them fake is appropriate. I think calling them an alternative choice [laughter] is better. Calling them fake isn’t right. I just think they’re it’s a choice. >> You don’t think it’s a scam? You don’t think a protein pasta is a scam? Charging people that much extra money for three extra grams of protein. >> When I was eating a lot more protein than I am now, like I was like, what is it called? Maxing. >> You were you protein maxing? >> I guess I was protein maxing. maxing. There’s a lot of maxing out there now. >> 150 to 200 g of protein a day. >> Yeah. One gram of protein per pound of body weight thing. >> So, yeah, I think I was protein maxing. >> I felt better about my choices and my decisions there and later. >> Yeah. >> Like as as a whole, as a grand when I was looking at my life, like looking at the past year, I wasn’t looking at it as a bad choice or a good choice. It just was the choice I was making to meet my goals. >> Yeah. and that’s fine and I’m allowed to do that. >> I 100% agree. But I think it also behooves all of us and again massive hypocrite. I eat 200 grams of protein a day. I’m in the gym two hours a day and I’m constantly questioning why I could be learning Spanish during that time. >> Um I think it behooves us to question if those goals were intrinsically our own or if those goals were coming from societal pressures that are relatively new and uh maybe we don’t actually like where they’re coming from if we look at it. And we work to change those within our own communities. >> Sure. And do I think it’s better to eat black bean pasta or just a bowl of black beans? Probably just the black beans. >> Make some fijuada. >> Maybe it’s just better to eat a bowl of >> You love cooking large bowls of black beans with a bunch of pork parts in your house. [music] Well, right, Nicole, we’ve heard what you and I have to say. >> Where do I look? >> I don’t know, man. Now it’s time to find out what other ideas are other than the universe. Time for the segment we call >> opinions are like casserles. [music] >> Let it rip. >> All right now, baby. >> Let it rip. >> Hey Josh and Nicole, love you guys so much to see you guys pretty much every day. >> I love you. >> I love you. somebody who grew up with two immigrant parents, one from Mexico, one from South America. >> I’m listening. >> Uh, I’ve had the battle between two delicious soups. >> Rojo and Inseado Equatoriano. >> I don’t know what that is. >> Both are a little tangy. Uh, one has pork traditionally, one has fish. Uh, they’re both fantastic to have, but I have no idea which one to uh to choose. over the other only because I love both of them. Just wanted to hear >> um either of these. Uh just let me know your thoughts. Love you guys so much. >> Love you too, man. [laughter] >> And Seo Equatoriano. >> I’ve never enjoyed this beautiful, stunning soup, but I probably should quite soon. It looks You said it was a little tangy. He said little >> said it was a little tangy. I’m trying to find >> You love tangy soups. I’m trying to >> but I don’t like toka. >> Fine. Fine. Yeah. I’ never been the biggest fan. Um I’m trying to find uh recipes for this right now. But here’s the thing. One pole rojo. >> Dank. >> That’s tough to beat, bro. That’s tough to beat. Harmony. >> I love canned homonyy, dude. >> I love homonyy. Hommon is just nixtomalized unground corns. So it just it just has this lovely little chew to it. >> It’s like a sponge and it soaks up all the flavor too. >> Flavor. And then like the crispy like the cabbage on top. You got maybe some raano up there, some radish, you got some fresh lime. It’s like not quite like you eat the birya and it’s got the red grease on top which is great. You dip tortillas in it, whatever. But like the cons can be greasier to me like p so it’s it’s like a little like thinner and lighter and the pork is just delicious. Fat stuff. This inseo equator. >> Damn, this looks good. Super. >> Can you explain what some of the ingredients are in that so our listeners can know? because polei is pretty pretty prevalent. Well, for us at least. I’d love to know some of the ingredients in the breakdown if you can find it. >> So, it looks like so and seaboato means like like saboas is onions. So, this is like an onion >> based soup. Looks like a lot of people are using tuna for it, but also traditionally something called bailfish. Fresh. Look at this. >> People use fresh tuna. >> Oh, this looks good. Oh, I’m going to make that this weekend. Not this weekend cuz I’m I’m going with I’m going to my fantasy football draft with the boys. >> Oh my gosh. David’s doing that, too. I got in the biggest fight with him about it. >> Why? >> Cuz it takes up too much time. >> No. Fantasy football is the only way that men know how to communicate their feelings. People always tell men that they need to share their feelings more. But when we want to escape with the boys to Pismo Beach to to waste a third overall pick on Ashton Genty and cry in each other’s arms, you say we can’t do that. Men can’t win. >> That time could be spent building a crib. >> Oh my god. You’re fine. >> I know. I was so mean today. I >> seat. We’ll deal with your problems later. This man has a problem. >> Oh my god. I’m sorry. I He’s got two immigrant parents and he has to for some reason choose only one soup to eat. >> You don’t need to choose one soup. You can have both. >> Have your pole on Wednesday and have your on Friday. >> Let me let me let me break down this this. So it looks like uh tuna, but traditionally bfish will also be used. uh red onion, cilantro, tomato, green pepper, cumin, red pepper flake, fish stock, and yuka, which is cassava, which I think is great in soup. A little bit like more kind of fibrous and starchy than a potato. Soaks things up really, really well. And then it is uh dressed. Typically, it can be like plantain chips, some cilantro, toasted corn nuts, which is a very South American thing, and then a lot of pickled marinated red onion on there. >> I’ve never had a soup that looks like this. >> Me either. and dude, that looks incredible, >> no loss do, man. Eat eat both soups. Have a good time. But thank you for introducing me to this thisian dish. We don’t eat a lot of when I say we, I mean you and I and a lot of people in Southern California, I think. Tons of Peruvian food, >> tons of Brazilian barbecue, >> get the occasional Argentinian empanada place, not a lot of like Ecuadorian, >> not a lot of Bolivian, not a lot of >> It was a place called Sabor. Sabore. Frank, where was it? >> Is that not Honduran? There’s a Honduran spot called Sub. Sabor is probably a pretty common name for a Spanish- speaking restaurant. >> It’s Colombian. I’m sorry. >> There’s another place called Lamaria. That’s a Colombian Venezuelan. Yeah, we’ll get some Colombian Venezuelan food. >> Yeah, very random. >> Yeah, very randomly, but it’s tough because there’s such a large Mexican population. They just kind of overtake all the cuisine. But >> there’s little pockets. >> Ecuadorian food. I I’ve never really taken I think um >> they had Costa Rican food. >> Yeah, they they have that one dish gaopinto. I’ve had gaopinto before. >> It’s good. >> See, >> you should go to Costa Rica with your wife. >> I should learn Spanish instead of going to the gym >> or doing fantasy football. >> I I spend like 10 minutes a week. That’s why I’m not good at it. >> That’s what That’s what all the men say. And then they’re like, “My guy got injured and now and like so much of your mental load is on it.” And it’s like I’m so much of your mental load is on it. Stop it. >> I blow my mental load on fantasy football a lot. I listen to a lot of fantasy football. >> Blow your mental load. >> I listen to a lot of fantasy football podcast. Shout out to the Ringer fantasy football podcast. >> Yes. I am also a fan of the Ringer by osmosis. Not because I watch. >> Oh. Do you listen to the fantasy football podcast with David? >> Yes. >> Detrac. >> Yes. >> Oh my god. That’s so funny. >> Like on like it’s on in the background of my life. >> Oh, that’s incredible. >> Is it? >> I think it is. I’d rather be watching, I don’t know, something else. >> I think it is. >> Sorry guys. I’m sure you do great work for the fantasy football podcast world, but I just I’m losing my mind here. I’m Josh. Josh Josh, >> I’m selling it all out for the Raiders this year. Ashton Jenty, 1400 yards, 15 about Cooper Cups injury. >> Jacob, well, Cooper Cups washed. We all know that, Nicole. Can he assume a veteran leadership role in that with Jack? The amount of times I heard Cooper Cup’s name and I’m like, why am I hearing this guy’s name in my sleeve? >> He’s just a quirkked out white boy who tries to he wants to play the slot. Now he’s got a situation in Seattle where he can do that’s all I’m saying. And then meanwhile, >> sorry to be a big Cooper Puka Nua. There’s Cooper Cup and Puka Nua. Puka took over Cooper Cup spot, but now they got Devonte Adams. Devonte Adams was just in hell for Dvonte Adams before. >> So he was on the Packers. That’s where he did his best work. But then he went to the Raiders with his old college quarterback Derek Carr. Anyways, the point is >> I know all these names. It’s actually a problem. >> I really want to eat this Ecuadorian soup. >> Yeah. Okay, next. >> Now Deont’s on the Rams and it could be a good situation. >> Very boring. >> Pause it. I have more football. I have more football [snorts] to talk about. >> I literally don’t >> think about the Rams. Here’s thing about the Rams. Matthew Stafford, right? 37y old quarterback. >> What? >> Broke just like back broke. >> What’s his name? >> Matthew Stafford. Right. So check this out. [snorts] Check this out. All through preseason, and I know I’m proving your point. All through preseason, people are like, “How’s this back?” back and the coach would be like, “He’s ready to play.” Like yesterday, he walked for the first time in a couple days. And we’re like, “What? What are you talking about? He walked. He walked. He’s got to run as fast as he can to avoid 300lb men trying to take his head off before processing all the all the routries, you know, getting the ball out to Devonte. >> Please stop. >> That’s it. I’m done. I’m so sorry. >> Hey, it’s Brian. I’m calling from a small town outside Augusta, Georgia. Uh, how’s it going, Dash? How’s it going, Mr. Girl Nicole? And most importantly, how’s it going? Mythical >> Maggie. [cheering] I had a comment about um somebody who called in uh asked me about will um crystal light kill me commented on it. I forgot I forgot what it is that you said, but uh here’s a fact. Um crystal light will >> eat kidney stones. If you’re having trouble peeing, you’re all clogged up and stuff, drink crystal light or something similar. The citric acid in the crystal light will eat the kidney stones and clears his mouth. >> Me and you. >> Um, appreciate it. Have a great day. Bye. >> Crystal life for kidney stones. >> Crystal life for kidney stones. >> Okay, >> that sounds like a charity. >> Endorse. Come on, let’s let’s snapshot. Put your thumb up. We endorse this message. We are giving out unfettered medical advice that you should take as doctrine because we have followers on the internet. Um, >> that’s right. >> Listen, I don’t know. Recently, both of us have had people in our lives affected by kidney stones. [laughter] >> We’re not naming who. We’re not naming. >> Yes, we’re not naming who. It’s not right to It’s It’s a hippo violation. [laughter] >> I’m not going to do that. >> Uh, but it is hilar tragic. Really painful. Also kind of hilarious in a way. Um, apparently [snorts] this is from at the kidney dietician. Crystalite lemonade has more citrate in it compared to regular lemonade which helps with kidney stones. That is >> so why not just take citrate pills. >> The urology associates of the central coast. I love this is a San Central Coast is Pismo Beach, baby. That’s Pismmo. That’s Mororrow. That’s Oceaniano. That’s St. Louis Abyispo. >> Is that Oh, that’s close to here. >> That’s a baby. Royal Grande. Where you at? >> Stispo. >> Love the Central Coast. Um, but anyways, um, >> so you can just take dietary citrate as a pill and it can help dissolve your kidney stones >> or Yeah, you could drink you could dry scoop crystalite. [laughter] >> No, no, no. Okay. Well, >> good to know. Another great use for a great product. We love crystalite. The red raspberry flavor. >> Sorry, Megan. I’m done. >> Shut up, John. >> Hi. I think fish is the mango of meat. And I don’t know if I really want to elaborate and I know this is a kind of like a hot take, but that’s just how I feel when I’m out here living my truth. Thank you. >> I agree. I concur. You’re 100% right. You know what’s the banana of the protein world? >> Scallop. >> Chicken leg. >> Chicken leg. >> Chicken leg is is banana. >> Yeah. >> Yeah. You see that? >> Yeah. >> She did call in again if we want to hear her actually elaborate. >> Yeah. Let her elaborate. >> Josh is sorry. I feel like we need to clarify. I was the one who just said that um fish is the mango of meat. And I just mean that as like I think fish is really great. I love the versatility. It’s my favorite form of meat out of all the possible meats. And like my whole argument as to why fish would be considered the mango of meat if you were to compare different types of meat to different types of fruit is because you look at fish and for the most part like the average fish that’s like you know maybe like like 13 like 20 or so inches and you’re like wow like God made this for me to eat. This is like I could maybe hold it in my hand. It’s like soft, slippery, wet. I could bite down and it’d be fine. I don’t feel that way about a cow or a pig. And in the same way, I feel like if aliens came to Earth and asked for an example of fruit, mango would be the go-to example because it’s just like I’m talking about the round yellow mangoes. Like they’re like shaped like a dew drop. They perfectly fit in your hand. They’re smooth. The best example, one of the best examples of fruits and fish is one of the best examples of meats. Thank you. >> Alfonso Alfonso mango. >> Look up au atalo. >> Atalo. Yeah. Yeah. Yeah. That’s what I meant. >> Aalo could be do drop. >> So are Alonso mangoes. >> No, they weren’t. Those are round. >> Alonso mangoes aren’t round. >> Fine. Yeah, they are in that. >> No, they’re not. No, they are not. These are not. No. >> You consider that less. Do you think that’s a dod drop shape? >> Well, yeah. >> No, maybe you’re right. >> I am right. Wait, but I go to the store and the ones that you’re saying are atalo are labeled alonso, but I swear. Or sh What about a champagne mango? What’s >> Sure, we’ll do a champagne. >> What’s that called? >> Champagne mango. >> I know, but what kind? >> Yeah, champagne mangoes must just be atalfalo mangoes. >> Okay. So, >> and they rebranded them. Yeah. So, they rebranded champagne mangoes into I thought they were alonso. >> Nicole, >> I thought they were Aalo. >> I That’s Drew Aalo. >> I know. I know. I know. I know. We got there. We got there. >> We eventually got there. Also, I would like to hereby state for the record that Nicole was right and I was wrong there. Atal flamingos, not alonso. >> I love it. I love being right. >> Um, this idea of uh divine creator sort of um >> do you believe in design? >> Uh, the more I >> do believe in God, >> the more I start to see it [laughter] as irrelevant. >> You think God is irrelevant? >> No. No. I’ll tell you what, my personal belie God is irrelevant. However, >> I would rather exist in a society where people believe in God than one where they don’t. >> Okay. >> You know what I mean? >> Yeah. >> You know, >> Yeah. >> I think there’s something powerful to that. >> Yeah. I believe I believe in an omnipresent source up there >> together. I do believe >> and maybe that makes me believe. >> Good for you. >> I don’t believe in intelligent design, which is a little bit >> You don’t believe in intelligent design? What’s intelligent design? >> Intelligent design is you ever see a video called An atheist’s worst nightmare? Uh, it’s called, sorry, it’s called Banana, the atheist’s worst nightmare. >> No, but you can send it to me and I’ll watch it. >> I’ll send it to you. So, what they argue is that the banana is an example of intelligent design because it has like five sides on it that your fingers can perfectly wrap around and it’s a non-slip grip. >> And that’s because people cultivated and it’s a peel. Correct. And it’s a peel that keeps the flesh from getting damaged. So, they’re like, “Look, God created this beautiful thing.” Mhm. >> It’s like, no, this is a great example of bananas didn’t used to be like this. >> Man is God. >> Man is God in this sense, and we cultivated the banana to to look like that. So, um yeah, I don’t know that the mango would be my go-to source for convincing an alien that like this is uh >> I’d do an apple. >> Apple? Yeah. What do What’s the alien’s teeth situation? I feel like I’d want >> That’s not up to me. That’s up to God. I feel like I’d want to adjust for maybe the alien only having like a sucker. >> You are such an empath. >> I’d give it like a really ripe banana. >> So, you’d give it a banana. >> I give it a banana. Yeah. An atheist worst nightmare. >> I would give it an apple, which would also be an atheist worst nightmare if they read the freaking Torah. >> The >> Can we [laughter] Can we move on? >> I The guy who speaks in a really heavy Australian accent is like a banana. >> I love Australian accents. [laughter] I’m really bad at them. I’m >> I’m really good. >> I’m from Poor Piss Spit. You know where that’s from? Muriel’s Wedding. >> Who’s Muriel’s Wedding? >> Tony Colette, one of the best actresses in the universe. I might >> never seen it. Great movie. >> I’ve never seen it. >> Um, you got a hot take, Josh? >> This is my hot take of the week. I recently deleted my Twitter because it was an absolute nightmare over there. It just shows you the worst version of humanity. But there was one tweet on there that went viral that I didn’t get a chance to respond to, so I’m telling it to you here. It was a song. It was a tweet that said the song Home is the worst song ever made. Right. Let me go home. Home. It’s Stomp Clap. Hey, and they said it’s the worst song ever made. I need everybody to realize that when we look at whatever current moment we are in with 10 years of future vision, we are going to cringe so hard out of our bee holes. And we cannot ever imagine the fact that in 2025 we were into the same things that we are currently into in 2025. In the same way that we cannot imagine the fact that we were into stomp clap music in the 2015s, but we were because we believed in things. It was in the middle of the Obama presidency and we had hope. Damn it. And that music sounded like hope. And then right now all of this weird postironic brat summer 2025 stuff we’re going to look at in 2035 and we are going to say how the hell were we into pink pony club in 2025. This is the nature of what it means to be human is enjoying Nickelback in 2005 then looking back on Nickelback and going that sucks. And the same thing happens with food trends as well. So anytime you are thinking how could we possibly have been into those things 10 years ago, remember that 10 years from now we will look back at today and think the exact same thing. That’s my outake. >> Brilliant. [clears throat] >> You agree? >> Um I love Edward Sharp and the Magnetic Zeros >> Alabama. >> I do. I love that song. >> Yeah, he was doing a bunch of shrooms and Joshua Tree. That’s what people did in 2015. >> It was It was great. It’s a great song. It was a great moment. It makes it makes me happy. That whole album is actually really good. >> Yeah, man. Because we’re old now. >> But I >> All the young kids just listening to to >> But I listen to that stuff, too. >> Yeah, I listen to a lot of the weird like horror core trap metal that’s coming out now. I love it. >> I listen to like I listen to a lot of music, so >> it’s good. Good for you. >> I’m a big music person. >> Yeah, you like music. >> I do. I also like food. I like music and food. >> Yeah, me too. Those are kind of some of my favorite things. Well, that’s about our time today. Thank you so much for having us at your lovely home. Uh, I really love what you’ve done with the the armoire. The armwire is looking really incredible. >> Look at looking armoire. >> Um, if if you enjoyed this podcast, you can go ahead and rate it on Apple podcast. It would be pretty cool. >> Why are you doing the the [music] NPR voice? >> I hate when you do NPR voice. >> I don’t think I’m doing the NPR voice. >> Literally the worst. Josh’s NPR voice. Literally, it’s like a nightmare. >> When we set out to do this podcast, first we thought that >> I closed my eyes. Nightmare of my own creation. We thought we were looking into lesbian Norwegian folk music, but really what we found is that we were well, we were looking into a mirror of ourselves. >> God, it’s so irritating. >> I’m Avishai Artsy. And [music] anyways, um you big Ashai Artsy fan. >> I have no idea who that is. >> You know who Aishai Artsy is? You crazy. She’s crazy. I love her, but she’s crazy. [laughter] Uh new podcast Wednesdays. You know where it is. >> If you want to be featured on Opinions or like casserles, hit us up at 833 Dog Pod One. And if you want to watch more Mythical Kitchen, your laptop was closed. We launch new episodes every week. So, make sure to check us out over there. We make some really cool videos and we do some really exciting stuff. So, [music] don’t be a dork. Click subscribe. >> I was at a party with Avashai Artsy once and >> I don’t know who that is. >> You are crazy. >> Why am I crazy? >> You don’t know. Aashai Artsy. >> I’ve never seen this person before in my life. >> This person anymore, man. >> You know who Avery Artsy looks like? That one that one guy that go that did that video that goes, “So you want to live long, so you want to be free.” >> What? >> No, this is our this is our divide. We have a lot of division within us. But this is the biggest one. Like you just don’t get my references [laughter] anymore. >> I feel like I do. >> It hurts my heart. >> It breaks. >> I think we need a break. I think we need to take a break, Nicole. You and I. >> Why? [laughter] I think we I think we should take some time. >> I’m leaving. I’m leaving for like like >> Good. Fine. [laughter] >> I’m leaving for like 6 months. >> I know. And I think it’s going to be really good for us. >> That’s the [laughter] meanest. >> I’m kidding. I’m kidding. No, I I think I All right. Well, I’ll see you. [laughter] >> Save big. Get 30% off all things Mythical for a limited time. That includes all the merch and all the memberships. Shop now.