Today’s my last day and I want to eat every bulldog noodle that exists. >> Let’s send her out with a bang. 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 we break down the world’s biggest food debates. I’m your host, Josh Sher. >> And I’m your host, Nicole and I. And Nicole, we said that you could do whatever you wanted for your last podcast before you go where you going. You’re going on vacation. You’re going to get a master’s degree. You’re >> I I’m I’m gonna do all that. Yeah. >> Heck yeah. No, you’re having >> I’m having a baby. I’m on m I’m going to be going on maternity leave. Um so you’re not going to see my face for a long time, but we do have some audio only episodes that you can still hear this gorgeous voice um on Spotify, Apple, wherever you get your podcasts. And then your baby is going to become the new host of the podcast. >> I don’t know if Rhett and Link have approved that. >> Exploit the baby for profit. >> I probably will. Um, so today we’re going to be eating all the bulldog ramen I could get my hands on. Now, it’s not every single last bulldog ramen that has ever existed, but I love noodles. I love spicy noodles. Um, I took a preemptive Pepsi because I’m smart. Josh, would you like Oh, he already started. Do you want a Do you want a Pepsi? I’m worried about >> You don’t want a Pepsi? >> I don’t take drugs. >> You are drugs. >> Well, who said that? >> Oh, dude, we’re going to get so messed up. Jake, that’s already so spicy. >> Can you tell me Can you tell me who that was that said that I don’t do drugs, I am drugs? >> Uh, Aelia Banks. >> Can you Google it, Maggie? >> Julia Fox. Oh god, so spicy. That was the spicy chicken ramen cheese flavor. Oh my god, these are so spicy. What am I doing? >> So, bulldock, I don’t know if a lot of people know this, bulldock literally, it means fire chicken, >> right? >> Bulldock means chicken. >> Doc means chicken. Bull must mean fire, but um I can only assume, but I’ve eaten actual like bulldog, actual fire chicken at like Korean drinking holes. >> Oh, yeah. >> You’re like Dan Saw and you get the fire chicken. I remember eating it and thinking like, oh, this is just going to be nice spicy Korean chicken. I’ve been here before and it utterly ruined me. Oh, Salvador Dolly. That’s fun. >> [laughter] >> I was close I was close with the Zelia Banks. >> They are from the same culture. >> Samyang is the biggest Korean ramen brand. It’s the first Korean ramen brand actually. Um and they struck gold when they came out with the Bulldock flavor in 2012. So that’s where >> all of this originates from is just the original Bulldock flavor from Samyang. And now it’s >> which we do have by the way if you want >> which we do. What What do you rate that out of 10? The cheese. >> I’m going to give that a three because I don’t taste any cheese. It’s just pure spice. What am I doing to myself? >> Okay. Okay. We’re going. This is the rosé one. Next. >> Ros. So, rosé is kind of like the vodka sauce, but for topoki, >> right? And I I know the noodles aren’t like perfect right now, but just imagine. >> But you know what? We’re not perfect. And that’s why people listen to this podcast, right, Josh? >> I don’t know why people listen. [laughter] >> Okay. Ros, >> I will say, dude, they make an incredible product. >> Yeah, I know. >> There. You kids. Hey, you kids. Come here. Come here. Now, you kids. You kids. Come here. When I was growing up, we had three flavors of ramen. It was all from Maruchan. And one of them was racist. If >> we were lucky. >> You remember? You know what I’m talking about? The racist one. >> Yes. The old one. >> That’s crazy. You don’t know how good you have it with all of this. We had to go to the 99 cent store that my dad worked at to get the bootleg flavors like shrimp alfredo. >> And that was still pretty good. >> That’s good. >> These are This is like such a step up. >> The rosé is delicious. I could eat that no problem. I could eat that no problem. >> I could house that no problem. I’m going to give that a 10 out of 10. >> Rosé carbon. Is it carbonara flavored? >> Um, no. But there are We have a cream carbonara and a regular carbonara. And then we also have these fat boys over here. >> All right. So, Nicole, if you love cheese, you’re going to love >> quattro. [laughter] >> Quattro cheese. It literally says quattro cheese. That’s called code switching. Learn it. >> Does that mean there’s some no sabo kids over there? Does that mean there’s Mexican cheese in it? [laughter] >> I don’t know. >> Was like quattrafi. >> I can’t wait. Why would you Did they They went through the time to powder three more different cheeses. >> I don’t think so. I think it’s just >> The first one didn’t taste like any cheese. >> The first one didn’t taste like any cheese. >> Well, now we got four of them. >> Four of No cheese. >> Sorry, not four. We got quattro [laughter] while I’m trying to get a >> a reasonable um thing. Okay. How’s How’s the vibe? How’s the vibe? Ooh, sauce. >> Wow. It actually does taste significantly cheesier, I guess. Yeah, you you quat you quattro up the cheese. >> You have no choice but to better. >> The rosé. >> M >> the rosé is great. It’s not very spicy. I’m only going to give it an eight. Quattro cheese. You’re kind of getting You ever just add too much hot sauce to your own food? >> And you go, “Well, I’ve made my bed. I have to lay in it.” >> Yes. >> That’s what the quattro cheese is. Also, all these noodles are going to get eaten. We’re going to [snorts] feed them to the mythical kitchener, the kitchen crew. They’re going to [laughter] love it. What do we got? >> With a little bit more confidence. >> Okay, that’s a that’s a seven now. >> I’m going to give that a seven as well. >> Creamy carbonara. We have a slightly flatter noodle here. I’m sorry. Do you want the first pick of the noodles? >> I You know what it is? You are you’re sorting through and fluffing them up for me, [snorts] >> which makes me feel taken care of. >> That’s good. >> And I And I deserve to be taken care of right now. >> I got you a perfect little bite. >> Vacation. Oh, >> perfect little bite. Yeah. Look at that little nugget right there. >> Okay. Whatever. I don’t care. I’m not cleaning that up. This is what work husbands do. [snorts] >> Sorting noodles for their gals. >> Yum. >> This is the OG carbonara flavor. >> This is cream carbonara. >> I’m sorry. Cream carbonara. Is that not Do they call the OG carbonara something different? >> I believe it’s just carbonara. I’m eating it off the table. That’s how much I like it. >> Yo, >> I don’t think that’s as good as the rosé. >> Really? Okay. Go back and taste it. >> Both of them have whatever like liquid smoke in there. I love the noodle on that. The noodle on that is a fantastic eating experience. Sauce tastes better. >> Ros definitely has more spice to it, but I don’t know that we need that. >> I agree. I agree. >> I still have the rosé in the lead with an eight. >> Mhm. >> I’m saving myself. Cream carbonara 7.6. >> I’m What did I give Ros 10. I’m going to give Cream >> spicy. >> You sure you don’t want a Pepsid? This isn’t sponsored, by the I’m genuinely worried about Josh’s. >> I don’t know what Pepsid does and I don’t like drugs. >> Let me tell you. Relax. >> Bulldog habanero lime. >> It has acid reducer and two kinds of ant acid. This has saved me during my >> Give me a a Diet Pepsid. No. Pepsid Zero. Pepsid Max. >> Is Diet Pepsid. Okay. No. [laughter] >> Okay. This is habanero lime. >> Okay. Nice. >> No idea what this is going to taste like. >> I have no idea. But I like the little chaa. The little chaa over here. Oh, hochi. Bulldog trade character. Look at this cutie patootie. A little a little chicken winking at you with a Morocca on fire and a sombrero. Racist tropes. Delicious. I’m sure. What’s the vibe? >> Okay. I get a little bit of lime. Not >> a little bit. >> Not like any discernable habanero flavor, per se. It’s just kind of spicy. Well, >> it tastes like It tastes like It tastes like lime zest. >> Yeah. A bit little bit of lime extract in there. It’s not my favorite. I I would go piccante shrimp piccante flavor from Maraton [laughter] over that. It’s all so spicy. >> They did not skimp on the habanero. >> This like really is like the hot Cheetoification of the world though, >> right? [laughter] >> I’m okay. >> Woo. I’m [snorts] fine. >> All right. Keep it ripping. >> Okay. Two times spicy. >> Oh no. [laughter] >> Oh god. Josh, we can’t touch our eyes. >> All right, I don’t plan to. >> Okay, good. >> I do want to eat all these noodles, though, man. God, I wish I just had a bowl of softboiled eggs next to me. You imagine that? Say bite of softboiled egg, bite of this. >> It needs egg. Oh my god. >> Toox spicy. Where we at? I got a lot of sauce on this. >> Grip it and rip it. >> Josh, this was a bad idea. I shouldn’t have done this. [snorts] Josh, >> you could have done all 31 flavors of Baskin Robbins instead right here. >> Oh my god, that was a possibility. Yeah. Come back. Come back after your baby. >> 31 flavors of wine. >> Oh, shoot. Yeah, that spice just hit me. >> Is it 2x spicy? >> Yeah. >> Tastes significantly worse than almost all the other ones. >> I’m sweaty. >> If you eat Listen, I can really handle my heat. I’m a chili head. I love it. I put hot sauce on my food. If you eat the original spicy chicken flavor of Bulldog Ramen and you go, I need more spicy, you have something wrong. You’re effed up. >> You’re effed up. Yeah. >> Should we have the rosé fat noodles to >> Yeah. So, this is exciting. >> Do you think this is Turns out it says flat glass noodle? I thought it said fat glass [laughter] noodle. >> Me, too. >> Um Oh, I’m suffering. >> This is going to be so good. Look at that, Nicole. >> Oh my god. >> What the hell? >> They are fat glass noodles. >> Oh my god. Oh, get inside me. [laughter] >> Wow. [snorts] What do you rate 2X spicy? I’m going to give that a one because what [laughter] f’s [snorts] >> crazy as hell. >> I feel like a mukbanger. >> That could have been alternate careers for us. I think we still could. You need a twist though. You know, >> make my baby eat >> baby eat spicy bulldog ramen. Um, wow. >> That’s delicious. >> Rosé flat glass noodle >> all day, every day. This is really wonderful. I give I give this h noodles are almost a little too chewy, which is the opposite problem what you normally have from like from a an instant noodle. Like all these noodles are really holding up. >> Yeah, I’m quite impressed. >> We none of them have been in soup yet, so we’ll see. >> We do have two soup ones. Oh, >> mukbang. >> Surround sound. >> Oh, >> are you okay? I’m starting to like suffer. But you know what? Life is about suffering, right? If you if you just want to watch me eat it all. >> No, no, no. I’m having fun, too. Okay, this >> ribbit [snorts] goal. We got to send you out with a bang. >> This is Tom. Yum. Bulldog. >> That’s crazy. [laughter] >> What’s in the lead so far? >> I don’t remember. >> The carbonara and the rosé original. I think the carbonara probably is the best. >> Mhm. The cream carbonara. >> Tom Yum. >> Tom Yum. >> Little packs of oil they give you. This one’s [cough and clears throat] bad. [laughter] >> Not bad. >> This one’s bad. >> This one’s great. >> You know, [snorts] when you create [laughter] your own problems, >> this is a product of my own design. This suffering is a product of my own design. [gasps] [sighs] [snorts] [laughter] >> I loved the sewing, but the reaping. I don’t [laughter] know if I’m down >> is the problem. >> Uh Tom [snorts] Yum, great effort. Great effort >> from the company. It’s evocative of tom yum soup. Definitely doesn’t like taste actually like tommy yum soup. [snorts] But like for people that enjoy that flavor on the go and give it a four. >> God, I’m going [laughter] to my brain. >> Yeah, she’s going to She’s really going to She’s going to a whole baby out. Actually, it’s just going to happen. What if your water breaks right now? >> That would be incredible. I actually went to >> I wouldn’t know what to do. I’d panic. [snorts] >> What? YOU WOULD PANIC? >> YEAH, I’d panic. >> What do you mean? I can’t imagine what you’d be going through, but I need you to know that I would not respond. Well, >> I would keep everyone calm. >> I’d just call the cops. [laughter] Not like an ambulance. I’d just be like, “Help.” >> Just loves calling. >> That’s not true. I’ve never called the police in my life. [laughter] >> I I’m sweating. >> My ex called the police on a guy that was stealing a bike at 3:00 a.m. while we were trying to move, and I was like, “Just don’t.” >> You were moving. >> They’re not They’re not Yeah, we It was like a lease had just ended >> and then we were like There’s no overlap in the lease. So, we had to like get out at night >> move in in the morning. So, like, just do it in the middle of the night. See someone stealing a bike at 3:00 a.m. and she calls the [snorts] cops. I’m like, don’t. What are they going to do? Get that bike back? Like, no. Just let them be. >> Let them be. >> Call [snorts] the cops. The cops are there for like 3 hours taking statements from us. And also kind of being like, why did you call us? >> Oh my goodness. >> Um, so this is stew type. [laughter] >> What? That’s just what it’s called. >> Stew type. >> You know what this reminds me of? >> Shin. It’s giving shin. >> Oh, yeah. >> Oh, it feels like they tried to copy Shin. [snorts] >> It’s a Shin dupe. Just spicier. >> Noodles are thicker than Shin. >> Yeah, but that Yeah. [snorts] Huh? What? [sighs] What’s up? >> I want people to know this is not performative for the camera. And now if I was at home, not only would I be slurping louder from from both sides, from the chopsticks and from the bowl, but I would probably just have two towels next to me. One [laughter] I’m serious. This is how we eat when Julia is not here. One wet, one dry. >> Oh my god. >> So I can moisten the mess on me with the wet, then [snorts] dry it off with the dry. >> Oh my god. >> This is a really good bowl. This is a really good bowl. >> That’s delicious. If my taste buds weren’t shot, >> I don’t think [snorts] it beats the rosé. That rosé is really, really nice. I like the cream carbonara more than more than all of them. And this is the OG. We’re about to try the OG one. >> This is the OG pulldock spicy ramen. Oh, yeah. We had the spicy cheese. >> Are you okay? >> What? [laughter] >> I’m I’m living, man. >> I’m sorry that I did this to us, but I didn’t think I I just thought it’d be a good idea for us to do this together. >> I’m having the best time. This is my favorite podcast we’ve ever done. I could eat spicy noodles forever, and the and and the spice makes my pace of talking uh even faster. I keep crying from one eye. Is that normal? >> Yeah. >> Yeah. [snorts] [laughter] >> All right. You want this? >> No. No. No. Please. You you you just you just fluff up fluff up the nudes. [snorts] [music] You know that quiet holiday moment? Maybe you’ve got warm socks on, lights twinkling, a mug of hot chocolate in hand. That’s my favorite time for a little me time. And this year, I’ve been using it to learn a new language with Rosetta Stone. Rosetta Stone has been the trusted leader in language learning for over 30 years. 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Visit rosettastone.com/hotdog to get started and claim your 50% off today. Give a gift that keeps giving. Go to rosettastone.com/hotog and start learning today. >> Do you need a doctor? >> Huh? >> Do you need a doctor? >> No. No, I am a doctor. >> These feel like Halloween. [laughter] What did you just say? >> I said I [snorts] am a doctor. Dude, >> don’t these noodles look like >> I’m a man of science. I’m an educated man of science. I know what to do. >> Noodles look like Halloween. [laughter] [snorts] >> Here, try the quattro cheese after that one. Let me let me know if the cheese makes a bit more better. [snorts] >> There’s tears coming out of my eyes. >> I was going to work out tonight. That’s not [laughter] happening anymore. That is not happening anymore. [snorts] I don’t think the cheese makes it better. >> Oh my god, it’s Shabbat. Oh my god, I’m going to be catatonic [laughter] at Shabbat. I’m literally going to lay there like [cough] [laughter] >> Josh, you made the spice go into my nose. >> I don’t want to try this one. I don’t want to try this one. Get >> Why? It’s the original one. >> No, it’s not. This is >> This is the quattro cheese one. Okay. I don’t like quattro cheese. Which one’s this now? >> Regular carbonara. >> Regular carbonara. Not cream carbonara. >> I’m crying. >> What is cream carbonara? How’s this different? The packaging on this is nuts, by the way. This looks like a Game Boy. This looks like a Game Boy game. All right. Original carbonara, not the cream carbonara. [laughter] >> I should have done this. >> Yeah. Well, hey, you sewed and now you got to reap. It was all fun when you were sewing, huh? Then you didn’t [snorts] think about the reaping. Well, the reaper is come, Nicole. We got to eat all these noodles. I’m having so [laughter] much fun. This is my favorite thing to do. >> Thank god for waterproof mascara. >> All right, we’re [snorts] towards the end, so they’re all coming [laughter] together. I’m just trying to make my laugh. >> Hold on. >> Oh my god. I feel like I’m sweating out my blowout other than Beyonce. Do you get [laughter] my reference? I’m just crying over you. >> I What? >> It’s okay. You keep eating the spicy noodles, buddy. >> You’re blowing sweat out. >> Oh my god. Hurry up. [laughter] >> I’m having a nice time. >> Is it spicy? >> [snorts] >> Is it spicy? >> Oh, I thought you were talking to Maggie. You seemed like you’re such good friends a second ago. I didn’t know that you knew I was here even. [snorts] >> I can’t tell if anything spicy cuz my mouth’s been on fire for the last 40 minutes. >> That’s okay. [laughter] >> Is this any different than the cream carbonara? >> The cream is less spicy. >> Is it? [snorts] >> Yeah. It has a cream element. [laughter] Oh, wow. Everybody outside all these pro chefs are going to go, “Well, the cream is less spicy because it has a cream element to it.” [snorts] [sighs] >> Yeah, maybe. >> Yeah. Was I right? >> I don’t know. I want to be like my cat and just push everything off the table. >> Yeah, you’re doing a great job. >> Yaki sobba. No chance this finishes top five. [laughter] It >> Listen, I love a nice just wet ground noodle. This looks fun. >> It looks like jaangyang. It looks like Judging Man, but they’re calling it Yakushoba. >> Now, what’s the deal with that? >> What’s [laughter] the deal with that? >> Have you watched >> I dated a 17-year-old who was still in high school. >> Have you seen an episode of Seinfeld? >> Never. >> You and Stevie, who are both very Jewish. I’ve never seen an episode of Seinfeld. Crazy. Have you seen one, Maggie? >> Of course. >> Yeah. What do you mean? [cough] >> [snorts] >> We’re going to judge Judy house. [laughter] >> Yeah. >> Don’t piss on my leg and tell me it’s raining. [snorts] >> She’s tough. She’s tough, but she’s fat. [clears throat] My grandma would say. [snorts] I’m like, “Granny, why are all the irresponsible uh plaintiffs, minorities, and all of the nicel lookinging defendants are white. Do you think they’re advancing a certain message here?” No. [laughter] Judging made my grandma so much more racist than she already was. God. Have you [snorts] heard about the guys though who just scammed they scammed every court show and just like making like five grand a month? >> No. >> Cuz they don’t actually settle through the legal system. The judge makes their ruling and there’s like a maximum payout of like five grand. >> Uhhuh. >> And so these guys would they were both They were all improv actors. >> They were all improv actors and they would just make up these fake cases and go fight them out on Judge Joe Brown or Judge Judy or whatever. Um, >> we want to go do that. >> And they would just make like five grand every time. >> Would you want to do that? >> Let’s split it. I’m in. >> I have nothing else going on be. >> I don’t know. >> SHE MOLESTED MY DOG [laughter] >> AND I want damages. You what? You did what to her schnowzer? You people make me sick. She would say, [snorts] you know, she’d be great as a spokesperson for Carfax. Show me the Carfax. >> [laughter] >> Nicole, [snorts] what are your final rankings here? >> My favorites, I’m sorry. I When I speak, >> how is this stage so hot? >> I don’t know. When I speak, words come out, I guess. Um, cream carbonara is 10 out of 10. The [snorts] best noodle was definitely the cream carbonara. I thought it was very well balanced. Nothing about these noodles are balanced, by the way. They’re all very delicious. I’ll say that. But they’re so spicy. They are, I would say, potentially day ruining. [laughter] >> Would you say that? >> Yeah, I can’t work after this. What do you mean? I’m going to have to lay in a cold bath. >> Yeah, I literally have to take a take a a cold shower. >> I’m not like weak either. Like I’m >> Josh is very strong. >> I’m a strong young man. >> Josh has been strong forever. >> Thank you. And I can’t stop eating these. >> I [snorts] will say they have if like for the average palette, like American palette, they can ruin your day. Um, and we just ate 13 of them, 12 of them, I don’t know. Grape [laughter] carbonara gets my vote for best noodle. [snorts] >> All you. [laughter] >> Hold on. Also, these would all benefit from an egg. >> All of them need an egg. Nice. Soft boiled egg. I will say spicy flat glass noodle. Great wild card. >> Crushed it. >> Never had this before. However, doesn’t satisfy like eating a bowl of ramen. >> Mhm. >> That’s a fun little thing to have. Um, the OG spicy chicken like might be the most balanced. However, the one that I Well, now I kind of want to eat it. The OG spicy chicken is great. Carbonara, great as a change up. I think I agree with you that it is no rosé. I think ros is the best. >> Can I try the rosé again? >> Yeah, [snorts] let me see how it is side by side. >> The OG spicy chicken. I think I would take over both the cheeses. My least favorite here. I think the habanero lime doesn’t have a place. I think the tom yum doesn’t really have a place in the cannon. Two times spicy. You’re you’re a sicko. Just punch yourself in the gonads. >> Disgusting. >> You know what I mean? If you want to feel something. Um like yakisoba, that’s a great bowl of noodles, right? >> Yeah. >> The stew stew type. >> That’s a great bowl of soup. >> I really like the stew type spicy. Yeah. >> But that said, as far as like crowning the best one here. >> Mhm. >> I think it’s between the rosé and the Korean style carbonara. >> The rosé almost has like a I’m not sure if it does, but it has like a tomatoy back that I really like. Yeah. >> I don’t know if it has any in it, but it makes me [clears throat] >> a little shot of tomato powder. All these are just made with various powders. >> Mhm. >> I don’t know, man. There’s a sweetness in the cream carbonara that I >> Give me the cream banana. [laughter] >> There’s a sweetness in the cream carbonara that I really really value that I don’t necessarily go for in in a bowl of of ramen nudes, but in this case, I am because it is a dry style noodle. Um, I love the cream carbonara, man. Is it because it’s the most mild? >> Probably. >> That’s probably [snorts] why I like it. >> I think the OG is actually tough to beat. >> Yeah. >> Like it’s it’s really really well balanced. You get enough You get a little bit of meat flavor in there that you’re kind of missing. >> Mhm. >> You know what I mean? >> I’d say that’s number three for me. I think cream carbonar is first, rosé is second. >> Yeah. >> And OG is third. >> That’s my ring. >> What about cheese versus quattro cheese? I didn’t I didn’t care for though. I didn’t care for it. The cheese doesn’t taste like cheese. The quattro. Give me the quattro cheese. >> Please. >> I have noodle on my face. >> Is it a Is it zit? Oh, it is. Do I still have something on my face? Hold on. >> We ordered Russian food for lunch. >> Nicole, we got to eat a bunch of Russian food after this. What a vlog. >> You’re just answering your phone. >> No, I’m looking. My teeth are stained. >> Smile. [laughter] Mickey, am I okay? >> Okay, quad. Oh jeez. >> It’s crazy. This is our job, babe. >> I know. [snorts] I’m going to miss that. >> I’m so glad I dropped out of school. >> Mhm. >> Otherwise, I’d be doing something dubbed like being the CEO of General Motors. >> You would have been a spy. >> Oh, yeah. I forgot that’s what I wanted to do. That’s crazy. I clocked it whenever I like after like three months of knowing you. >> I think I would have been a good spy. >> I was like, you would have been such a good spy. >> I don’t know. I like to get drunk and yap, but I guess so did a lot of spies. [laughter] >> So, everyone knew everyone was [snorts] a spy. Fudge. >> So, what’s up, man? Anything you want to say to the people? >> This was such a such a shock to my system. Spicy food induces labor. >> Oh my god. All right. So, as many of you know, I’ve been tracking my activity level, my sleep, and my stress management over the last four weeks. All in an effort to not feel like crap for an extended period of time going forward. We still haven’t found a good acronym for that. But speaking like crap, uh I just ate like some of the spiciest ramen in the world. And we are going to talk all about stress and resilience today. And boy is my body feeling stressed. I can literally go into the Aura Ring app and I can see how much my heart rate and stress levels activated while eating all this ramen. Listen, tasty and totally worth it. But also, it is really good to know how my body’s responding to it cuz honestly, I’m getting older. I’m like your uh your dog that you know you see start to limp and you’re like, “Oh, you used to play fetch so good, little Johnny.” Your dog’s name is Johnny for the sake of the story. But for real, I’ve noticed my body actually going through changes as I’ve gotten older. Uh, for instance, I started dealing with this weird problem whenever we have a last meal shoot. I started to break out in weird sweats. Like, I can literally feel my body temperature rising, and it’s a problem that I don’t really know what to do about, but I can actually track my stress levels with the Aura Ring, and it does show that they get very, very elevated before I have a big shoot. Now, the ways that I can actually respond to that are things like increasing sleep, which means don’t stare at my phone in bed, even if it is to check fantasy football scores, which is really important, don’t get me wrong. Uh, but actually knowing how to prioritize those things is something that’s really important to me to be able to frankly do the best job that I can to put out the best content that I can. All right, so let’s check these scores and how my body physiologically responded to these ramen. Yeah, there is a big variability there. Normally, I have a resting heart rate of 54, but it looked like I was averaging around 73 beats per minute while eating all these spicy ramens. Uh, which does mean that, you know, I should have some more restorative time after that. Boom. I now have an excuse to nap at work. Aura Ring brings together sleep, stress, activity, heart health, metabolic signals, and recovery into a single holistic view of how your body is doing. So, head to orurring.com/hotog to make your health and wellness a daily practice. Thanks to them for sponsoring this portion of today’s episode. [sighs and gasps] >> All right. [laughter] >> All right. >> You feel okay? >> I’m I’m okay. Okay. >> I’m okay, too. I just drank some half and half straight to the dome. >> I just saw that. That was crazy. I went to get a diet Dr. Pepper think that would cure me and Nicole’s just at the fridge drinking half and half. [laughter] And I know that cuz she was I’m drinking half and half. I also told I finished all the lactate pills too. So, >> well, we feel sick. You know what that means? It’s time for a little segment we call opinions. I like casserles. >> All right. Give me that first opinion. [laughter] >> No, be serious. It’s not that bad, is it? >> Get me that first opinion. What do you want me to sound like >> yourself? Please. Okay. >> Hey, Josh and Nicole. Um, my opinion, casserole is watermelon, preferably cold watermelon with sweet condensed milk and cinnamon. It tastes like Cinnamon Toast Crunch. >> Oh, >> well, >> does it taste like Cinnamon Toast Crunch? >> Well, let’s dissect this a little bit. The condensed milk and the cinnamon that certainly tastes like Cinnamon Toast Crunch. >> I agree. >> The watermelon, I think, is throwing things off. Throws it off. >> Goes off a little bit. >> But if you get like a crunchy underripe watermelon, there’s a little crunch there. You got the cinnamon. There’s not really. >> Yeah, but you have to be actively searching for that kind of watermelon. And that’s not a fun watermelon. >> And that’s not a good watermelon to eat. >> What? >> Hikima. >> I was going to say like you got hikima. >> Hikima would be crunch. >> Pear. >> But a pear. Yeah. Oh, an Asian pear. >> An an Asian pear. >> Asian pear. >> An Asian pear. >> Cut it up like squares. Remember when people were doing like this is my healthy cereal? >> Nature cereal. >> Nature cereal. And they’re like >> putting coconut water on berries, which is what a fun >> sounds delicious, but calling it nature cereal. So annoying. That’s in disrespectful to real cereal. Um, big fan of putting a creamy sweet thing and a spice on to fresh fruit. I do that almost every night. >> Spicy. >> I’m so sorry. That’s >> a spice or spicy? >> Spice like cardamom. >> What was that word? >> Cardamom. [groaning] >> Oh, you put cardamom on your berries. >> Yeah. I just got to my spice drawer. I see a little clove, a little cinnamon, a little cardamom, and I’ll put that in nice little homemade whipped cream. Throw that on some whatever’s fresh, right? Some plums, some peaches, some berries. >> You finding joy in the little things is very important. >> Sugar kiss melon. Do a little salt, a little honey, >> whipped cream on a sugar kiss melon. That’s a nice time. Any fruit cream combination. So, I love where your head’s at. I would I would urge you >> Asian pear. >> Explore outside watermelon. Get an Asian pair. >> I like to salt my peanut butter and jellies. And that’s about as far as I go. >> Well, now I can’t agree with that. Nicole, you’re a little crazy. [laughter] Thanks for the hormones. >> [laughter] >> Yeah. >> Next opinion. >> I got a lot of those coursing through them, buddy. >> You and me both. >> Hi, Josh and Nicole. >> Hello. >> Um, my opinion is that people need to stop seasoning their red meat. >> Seasoning your red meat is the protein equivalent of putting creamer in your coffee. Oh. >> If you can’t handle the the primal taste of a steak, you shouldn’t be eating a steak. All it needs is a buttload of salt and and that’s all it needs. Stop putting Chicago pepper whatever the hell you want on it. Stop giving you Stop seasoning your red meat. You don’t need to season your red meat. >> Yeah. >> Okay, that’s it. Thank you. >> I’m going to I’m going to I’m going to agree. >> What the f you agree? >> Like salt and meat. >> I But only steak or or what other meats? What about lamb? >> Um lamb needs a little bit of help. >> Pork? >> Pork needs help. you. But you think the taste of beef one different cuts. Steak. Steak. Steak. >> Yeah. Yeah. Steak. >> Can I tell you what I do? Can I? No, I don’t agree with that. I take a steak >> and I cook it with oil or tallow. >> And then I just salt it and then once I take it out to let it rest, I take a knob of butter >> and I glaze it over the top. And then I add pepper. [sighs] >> Are you disappointed? I just I No, I disappoint. >> No, no, for real. No. Well, yeah. To you. It’s the caller. It’s It’s Everyone’s disappointed me. No. No. Um, [laughter] my own personal worldview about food could not be more diametrically opposed to the phrase like, “Stop seasoning your red meat.” >> Mhm. >> Right. Because to me, you’re it’s this stake fetishization >> that I think has a lot of intersection with like gender and class >> in way that I don’t >> like cool girls drink whiskey >> 100%. And I’m listen you can be a woman and love steak and whatever, but like if you were to say look at how many women are running like steak or barbecue YouTube channels versus how many women are running like cake YouTube channels. Like there is a very obvious >> gendered divide in that. >> Interesting. Okay. >> And so I think eating steak and also especially not >> gussying up the steak which seems very a feat, right? So this idea of like purity and like oh don’t put A1 on your steak. There’s this kind of little voice and this could be something that I’ve just internalized but I think this is something that >> with especially the rise in the carnivore diet I think has gone sort of societywide. There’s this idea of like be a man just eat the steak. It’s primal, right? It’s primal. No, we domesticated cows. That’s not wild game that people have been like hunting for centuries or or for for millennia, you know what I mean? There’s nothing primal about steak. If you want to be primal, go like uh catch a a woodfinch, you know, and eat that. And so, I don’t know. I I find this opinion very very strange. I think there’s so much joy in spices. There’s so much joy in manipulating food to make it taste better. >> Yeah. >> You know what I I I agree that I enjoy the primal taste of salt and meat. I do like that combination of meat. >> I do too. A nice a nice prime rib. That’s But even then, >> prime rib has a bunch of stuff on it. >> Some rosemary on it. What about a black pepper? Some horseradish. >> Basting a steak with thyme and garlic is delicious. Do it. >> Yeah. So, I don’t know. I like it really could not be more opposite to how I view food in the world. You know, plenty of cultures make really delicious, highly seasoned steak dishes. Sure. Fajitas. >> I love a crying tiger. >> Yeah. Actually, a lot of uh steak in Mexico that ends up in tacos likely just seasoned with salt. A lot of like traditional sonor and kasada. >> There you go. >> But then if that was just in a tortilla plane or just eating that plane, I’d think it’s fine. A salted beef is fine. But then you put the salsas on it saboita. You know what I mean? >> I think that’s where the the fun is in food. You know, >> my eyes like can’t um focus. >> Yeah, it’s so cold in here. >> Are your eyes like kind of like shifty >> dancing? It’s cuz your nervous system’s all all wired. >> It’s hard for me to focus on like anything. I also made it 68° in here cuz I’m so hot. >> Yeah, I get that. I think I figured something out. >> What’s up? >> Like these spicy foods in the ones that I just advocated for, >> I think they sort of like they lead to bad decision-m and impure thoughts. What if we just ate like a very simple grain-based diet, you know, kind of based on like grl and >> Okay, Kellogg, >> what? I think he had a point. Not with the yogurt enemas. I think he went too far with the yogurt enemas. >> Have you ever Have you ever had an enema before? >> No. Have you? >> No. I really want to though. Do you want to go get Clonics? I think they do two for one deals. >> I don’t know if we’re there in our relationship yet. >> Yeah, we are. >> I’d feel comfortable with that. >> Are you for real? >> I mean, they really go up there, right? >> I know, but we’re not going to like look at each. It’s not a couple. [laughter] >> IT’S LIKE WE LAY NEXT TO EACH OTHER. It’s like me and you lay next to each other like, “Hey, so >> why the would we go together then?” >> It’s a coupon thing. >> What do you mean it’s a They have coupons. >> You don’t Have you ever been on a What’s that one coupon site? >> I can guarantee you I have not. >> You’ve never been on Groupon? >> Groupon still exists? >> Two for one colonics? >> No way. Groupon still exists. >> Even if it doesn’t. >> What about like a two for one like a Oh, a kickboxing class or something? I don’t take that. I don’t want to >> I’m pregnant. I don’t want to do kickboxing >> after the baby. You want a colonic while you’re pregnant? You can do that. That’s going to flush the baby out. [laughter] >> Baby’s going to come out like a white water river raft. >> You’re not listening. >> He’s going to come out like a slide at Wild Rivers. >> You’re not listening to me. Yeah, Groupon still exists. And we could get a two for one cling. And I think it’d be What do you mean, >> Maggie? What’s the best group on available for our area right now? What What do they got? >> Let me take a look. You can get carpet cleaning for up to five rooms or upholstery care. >> Okay. For how much? 22 bucks. Is that per square footage? >> Wow. A lot of carpet cleaning businesses and groups. >> I really need to clean my carpets. >> Yeah. Salon, scalp care. >> Like you think it’d be like, you don’t understand. Like you go at like 11:15, then I go at 12:15. >> You scroll up. There’s just a there’s just a group on for Ozmpic. >> You want to go 505 seaglut [laughter] just there’s a group on for it. They show three very thin white women in the photo. Well, what are you going to do? What are you going to do? One more opinion. Uh, hi Josh and Nicole and um maybe uh John Gabris. He’s a lot of fun. I hope he >> Oh, I hope John Gabri is come back. He was really fun. >> He can come back. >> What What foods do you think should be only regional? >> Like for instance, I think >> uh gumbo should only be available in Louisiana. >> Oh. >> Uh >> this is fun. >> Bye. >> So like a very fun question. >> So like Neapolitan pizza should only be made in Napoli. Yeah, because I’m I’m curious. [laughter] [crying] I wonder if he means like like there should be regional boards to protect it or if he just means what is the food that has like the highest rate of utility when it is only eaten in that area? Like what gets so much worse outside of that particular area? And I think like gumbo is an interesting one. like things a lot of Cajun food because I think what people don’t realize it was it was a super big trend in the 90s in the 80s and 90s like Cajun food black and red fish from chef Paul Prudome kind of like swept the nation >> emerald >> emerald agassi and then ditto with southwest food so like the Bobby fleification food so a lot of people eating like you know I don’t know black bean tostada salads whatever like that kind of comes from the same era where Cajun food exploded so you went to a California pizza kitchen and they’d have like jambalaya fetuccini >> y >> you know what I which is >> a little bit of Cajun season or Cajun fetuccini alfredo, right? That’s >> that era. But like a proper Louisiana gumbo, whether it’s gumbo zerb, whether it’s like a seafood gumbo or chicken and sausage gumbo and the seafood and the sausage, they should never mix. I learned that when I was in Louisiana. >> Really? >> Yeah. So, it’s a thing. But that’s like there’s so much technique to that dish. >> Sure. Yes. It is very I remember learning about it in school. >> Yeah. Little felt powder in there. you know, ground up. Gumbo is a great example of that. What else is there? >> I don’t know. You know, I don’t I can’t think right now. [laughter] >> My mind is 50 million places. I do like your take. I think gumbo should be protected. I think we should start putting gumbo style stew or gumbo style soup on menus that do not make gumbo the way that they make like >> Yeah. >> Like DP tomato, you know, like DP tomatoes and stuff like that for Neapolitan pizza. >> Like central. >> Let’s do it. >> Central. I agree with that. Central Texas barbecue is another one of those things. >> Okay. >> That’s like >> like brisket. >> Like brisket. Yeah. Um that like outside of central Texas, but there’s like now a lot of people who are really into the craft, so they’re getting like very good >> barbecue. So like like it’s so in vogue. It’s crazy. >> Bagels are another thing that Montreal style bagels. >> Montreal style bagels. That’s that’s a good one that is very specific. Pizza. Everyone kind of figured it out. Everyone kind of figured it out. People are figuring out the foods. >> Yeah, they’re getting real artisal with it. >> I’m trying to What’s like the best American regional food that you’ve had in that region? >> I don’t travel that much, unfortunately. Like what? Chicago deep dish. It’s the only thing I can think of. >> Yeah, >> that’s the first thing that comes to mind. I had at Lumal Nadis and I had at another place. I like Lumal Nadis. It’s significantly better there than it is when you go I always try and get like regional foods where I travel, but like you know I go to New Jersey and you get like a disco fries and like a Taylor Ham sandwich on the beach and like uh >> Do we eat anything in New York? Like when I go to New York do I eat anything there that’s special? Like >> I mean I almost get like pizza. [snorts] It’s good pizza, but also like I think we have pretty good pizza in LA. >> Not as good. Especially not as good concentrated. >> Yeah. It’s also the pricing is so crazy in LA. >> It’s so expensive. Like a slice of pizza. I had one from a place called Flour in Brentwood. It was like five bucks for a slice of pizza. In New York, it’s still $2 for a good slice. >> Yeah, I got to think on this one. Nothing Nothing’s really coming to mind outside of gumbo, but that’s a great example. >> Great example. >> Green like Colorado green chili. That’s a great regional food. >> I wouldn’t know. I’ve never had it. >> I’ve been I got a slopper. I got a PBlo slopper in Denver. >> Cool, man. >> You know, >> nextgie, please. You know, [laughter] >> I used to eat whole wheat sour cream, barbecue sauce, and ham sandwiches. >> No. Hello. >> Every day when I was like four to seven, probably. >> Huh? >> And they were so good. Now I look back on that and I don’t think that that sounds very good. But yeah, let me know what you think of the pod. >> Yeah. Why? Hold on. You know what my mom would say whenever whenever um like she when I wouldn’t say hi to her, I just start talking. She be like, “Are you hungry?” I’m like, “No.” She’s like, “Why’d you eat your hello?” >> Oh, that’s good. >> Salomord. Thanks, Mom. >> And a salame for [laughter] you as well. Um [gasps] >> What did they say? >> I think was it whole wheat, barbecue sauce, and ham? >> That sounds good. >> It was But I That was jarring for me. No. Hello. It was just It felt very transactional. You know what I mean? And I don’t know. I’ve never transactional relationship. This is a two-way relationship between Hi, how is your mother? >> Oh, she’s dead. I’ve gotten home. Me, too. >> Well, you know, it’d be like that sometimes. Ham, whole wheat, and barbecue sauce. >> I would eat it. >> But I love what they said. >> I don’t like ham. I don’t eat a lot of ham. I’m going tell you the truth. >> You’re needy today. You’re really needy today. This is incredible. You’re like, I don’t like ham. You don’t have to eat the ham. >> I’m just saying I never really have like cold like ham cold cuts. Like, it’s not it’s not in my wheelhouse of cold cuts. What’s your favorite cold cut? >> I love more tadella with the pistachios and black pepperc corns and the fat in it. >> That is a nice That is a nice treat. What kind of sauce would you put on that? If you’re making a little sandwich on a sandwich sauce, what kind of sauce? >> Sauce? >> Yeah. >> On the sandwich? >> Yeah. If you make a sandwich, the mortadell with the pistachio and the black pepper and the fat. What kind of sauce you put on? >> I I think like a like a garlic ioli would be really good. >> Garlic and a few basil leaves. >> Couple basil. It sounds wonderful. You do like the strachatella on it. Maybe some roasted. Never done that. It’s really a little dressed arugula. >> Okay, maybe later. >> Good sandwich. >> So, this person put ham Barbie. We’re going to talk about them if that’s okay. If [laughter] you feel taken care of enough. >> Why are you Oh my god, you’re This is my last episode. >> I know. And I’m afraid of losing you, which is why I’m pushing you away. >> Gosh. >> All right, back to their sandwich. Okay. I love that they talked about a thing that they used to eat all the time when they were a kid and now being kind of just like disgusted by that, cuz I have that memory, too. What’s your food that did that to you? >> It’s It’s so weird. And it’s also barbecue sauce on bread, but it was with like a chicken cutlet. >> Oh, like a breaded chicken cutlet. >> Like, but like a crappy one that you like get at, you know, the Walmart and then microwave and put it on just a hamburger bone with barbecue sauce. When I was a kid, I could swear that it was just like >> the best tasting thing. Yeah. Really? >> And then maybe like [laughter] 12 years later, >> you know, it was like an adult. It’s coming up. I I ate it and I was like, “Wow, this is disgusting.” And I’m not a man who does disgusting things. So, I was very confused by it. >> What What a What a >> a noodle. When I burped, a noodle came up like a tapeworm [laughter] and I had to swallow it back down. >> Hey, we’ve all been there, huh? >> We’ve all been there. >> Um what kind of uh what kind of barbecue sauce is like your favorite? >> Oh, we’re asking each other a question. Oh, this is very fun. [laughter] Very fun. Um you know what? When I was a kid >> Yeah. Yeah, when you were a kid. What was it >> when I was a kid? It was whatever was on sale. I never love Casey Masterpiece. Um, it was whatever was on sale. But when Bullseye went on sale, >> let me Google that. >> Bullseye barbecue sauce. I think it just has the most liquid smoke per fluid ounce, which is why I loved it when I was a kid. >> I’ve never seen this before. >> Is Bullseye still Are they still kicking? I haven’t had it. >> Yeah, you can get it in Walmart or Pavilions. >> They would have like a jalapeno barbecue sauce, a little mosquite, little hickory. They had so many different ones. Um, and then I went on a Sweet Baby Rays cake, which I still do really enjoy. Um, but then now I’m pretty resolutely a Stubs man. >> Oh, really? >> Yeah. Sweet Baby Rays is a little a little too sweet for uh, you know, for an everyday use. >> Okay. >> Stubs has like an original and a spicy version, and it’s it’s a lot more kind of tomatoy and vinegary. >> Uhhuh. >> A lot more kind of whole spices in it. Really great stuff. I really love Stubs. Also, I believe um Stubs, the the first ever Black Pitmaster in Texas. I believe it’s still a family-owned company, maybe. Dope. At least Family still has equity in it, which is like a >> good sauce, good product, good people. >> Great. [sighs] >> Nicole, we got to talk about it. You’re leaving us? >> No, I don’t. >> You’re leaving us? No, I am I am actually I’m genuinely so >> I’m gonna cry, but not because of spicy food. I’m probably just gonna cry. >> Yes. What would you like to talk [laughter] about? It’s funny cuz Josh is my boss. So like him doing this is like kind of business related, >> which makes me >> This is your exit interview before you come back from maternity leave. >> This is literally my exit interview before Yeah. >> No, no. I just wanted to I I wanted to give you a very sincere congratulations and I’ve also done this off camera, but I know how much it means to you and I know that you’ve always said that you wanted to be a mother and I’ve always looked at you as somebody who’s going to be a great mother. >> And so I’m just so happy. to you and David and your baby girl who you have named. >> Yes. >> And you we can tell we can reveal the name now, right? >> So, her name is Joshuette. It’s [laughter] very sweet. We don’t know who she’s named after. >> Um but no, I’m just so excited for you. I hope I hope you’re excited. >> I’m very excited. Um I think it’s going to be such a transition to like work all the time and then not, you know what I mean? like just like seeing everyone’s faces 5 days a week and then not seeing everyone’s faces is going to be a real big transaction. Transaction. What is it called? Like a I don’t know what words are. Transition. Thank you, Maggie. Like I know I’m just going to miss it a lot. And like having this like platform to like speak about stupid food things, but it’s not actually stupid. >> We won’t forget you. [laughter] >> I know. I’ll be back. >> Promise >> I’ll be back hopefully. Knock on wood. I’ll be back. >> And until you’re back, I’m going to we’re going to have some like rotating guests on here. So many Josh is going to have so many new friends to talk to and he’s going to make so he’s going to build so many relationships and it’s going to be great. And you guys >> I’m taken >> and >> my work wife is pregnant. [laughter] >> My work life is at home with her with her real life child. >> We don’t have a work child yet. [laughter] >> We used to have Trevor when he was younger, but now he’s a he’s a grown he’s a full grown man. He’s almost got a wife. >> He’s very close to that. Yes. >> We really raised that boy from a pup, you and I, >> dude. What do you mean? Yeah, we’ve been doing this for six years. We’ve done a lot. We’ve done a lot in a long period of time. [laughter] >> What do you mean it’s six years? >> Yeah, I could see the sincere changing mind when you went from saying we’ve accomplished so much in so little time and then realized that it’s been a lot of time. >> It’s actually been a lot of time. >> Yeah. We’ve won like 19 signal awards, dude. That’s huge. >> This podcast has been great and um I love the listeners and the viewers and the hot doggers. Are we calling them hot dogs? >> Wiener Wiener World. Wener Wener Worldian. >> Shout out to Weni Worldians. >> Yeah, I am. >> Thanks for putting up with all of our antics. >> Six years. We never actually named our damn fan base. [laughter] >> We just did. We just did wiener. What was it? >> Wener Worldians. >> Wiener Worldians. >> Welcome, Weniworldians. >> I’m going to miss you guys um a lot. [music] So, thanks for being so wonderful. I love hearing your voices and your comments. So, I’ll be back soon. I promise. Okay. I’ll see you very soon. >> Stay smoky, Weni Worldians. That’s what we say to them now. Oh, I’m gonna come up with so many new catchphrases when you come back. >> I hope you have so much fun when I’m gone. >> I promise I won’t. >> No, I won’t. What do you mean? >> I won’t. In honor of you, I’ll tell them. I’ll say I can’t. >> You’re going to be miserable. >> Can I have fun? Yeah. >> No, I can’t. I can’t. No. Go have fun. Go >> sew my wilderness. >> Exactly. Re uh what is it called? Reaping and sewing. Like we did with those spicy noodles. >> It’s going to be a rum spring out there. [laughter] >> Run through this damn podcast world. Bobby Lee, get your ass over here. Hot dogers, the time has finally come. It’s our last podcast of the year. Well, it’s our last video episode of the year. You can check out three more audio only episodes wherever you get those. And then we’re officially back on video on January 14th. And truly, this has been the most fun year on a hot dog as a sandwich. And a heck of a lot has happened. We designed a hot dog for all 50 states. We debated protein intake with a professional bodybuilder. And Nicole had a beautiful, healthy baby girl. If you’ve wondered where Nicole’s been, she’s taking care of a human being that she made, which I kind of still can’t fathom. but she’ll be back before you know it next year. And next year, there are going to be some changes which we are really, really excited about. We’re moving the podcast back to its own channel, which will frankly allow us to worry less about the algorithm on the Mythical Kitchen channel and instead focus on what you actually want to see Nicole and I talk about. We’ll be uploading both the audio and video on Wednesdays. And we’re also going to be reading your comments a lot more and engaging on a deeper level to continue building this awesome community that y’all have created over the years. So, please take a second and go over to youtube.com/hotog is a sandwichand. God, it’s always been such a longtitled podcast. And subscribe to turn notifications on. That’s youtube.com/ahot is a sandwich. As always, thank you all so much for watching and I’ll see you next year. Give a gift, get a gift at Mythical. Buy merch and get 10% off Mythical Society or join Mythical Society and get 10% off merch for a limited time. Shop now.