ramble hey before we get into today’s episode we want to tell you about good mythical evening for one night only we are bringing you good mythical evening streaming exclusively on moment house get your ticket for a most indecent sloshy and random show that takes our classic good mythical morning favorites and torches the rulebook the show is live september 1st to jumpstart the labor day weekend tickets are on sale right now at goodmythicalevening.com to any of you saying there aren’t any questions few sillier than this one or that these results are rigged tonight you better or get out of town because today we set out to do the impossible we’re asking what’s the best pasta shape this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast of hot dogs as a sandwich the show where we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole hendy zada and today we are talking about a hot topic nicole this is what all the teens are talking about i shopped at hot topic when i was a kid oh yeah i got so many good band t-shirts yeah yeah i was an emo girl were you actually yes did you have like the scene hair where you kind of combed it down over your eye no i had really curly hair and then i would just straighten my really really badly cut bangs and then i would just put a ton of eyeliner on and then i would wear like a hymn t-shirt did you oh my god yeah his internal majesty did they they had the the upside down heart heart pentagram oh my god you had the harder gram anyways today we’re talking about what’s the best pasta shape i i have known this answer for years i think you’ve you’ve mentioned it briefly but i’ve we’ve never actually talked in depth about this and i don’t think i’ve ever revealed mine to you that’s okay do you want to tell me yours first and then i’ll tell you one second i don’t know if i’m ready this is like a very vulnerable position it is it’s a it’s a big deal your like favorite pasta shape says a lot about you i made a tick tock about it it does oh my god you totally did yeah i don’t remember what the answer okay fine i’m gonna reveal it and then you can tell me what it says about me okay but i believe that the best pasta shape is popper delay paper dough deli for people who don’t know popper delay is if you think about the long broad noodle spectrum you got linguine that is quite thin you have fettuccine that is a little bit bigger and then you go one step up from that even wider is papardelle there’s also some you talk about like tagliatelle is also in there um but papardelle these like very kind of broad homey noodles they cling to sauce so beautifully it gives you a fuller mouthfeel than something like fettuccine and linguine and i believe it is if there was one pasta that i could have for the rest of my life i believe it would be papardelle if you like part for daily like josh this is your personality traits you like the finer things in life but you’re also a garbage raccoon yeah that’s me wait i saw a video of a guy feeding like 30 raccoons on a park bench today it’s like feeding it was wild but that’s how i want to live okay and live in a dumpster filled with popper delay with a bunch of raccoons that come around and i kind of train them to be my pets but then really they’re training me to be their pets yeah i think parper dele is a is an accessible noodle i also think it’s a little fancier and you know it’s really really easy to make which i love the average home cook can definitely make a beautiful purple deli you can buy dried parpadelli so i i think it’s a great pasta but i don’t think it’s the best what’s the best pasta to hit me with it to call him ready it’s rigatoni rigate and maggie put in the bounce boom why ring it rigatoni regatta is very specific i have a i have a list of 10 reasons why have you seen 10 things i hate about you is this about to be the julius styles you have 10 reasons i love rigatoni regatta since since y’all can’t see at home nicole has actually broken out an iphone notes list titled 10 reading things off of lists because i think it sounds really inorganic but this is the first time i’ve ever popped out a list and i mean it okay so it comes from the italian regatta rigatone which sounds like reggaeton and i love reggaeton music you do love right in mercury’s and reggaetons yeah which means uh rigid or aligned and they’re typically cylinders what a fun shape cylinders wow i believe that it can hold any density of sauce without any issue works in simple butter parm situation a thick bolognese chunky pesto even in brodo which means broth baked have you ever had baked rigatoni rigatoni is one of the few pauses that can withstand being baked and keeping its integrity uh it can withstand any sort of sauce you throw at it number three the tubes allow for all the yummy mummy i said yummy mummy i love that you’re reading it as written the tubes allow for all yummy mummy bits to stay in the actual pasta shape things can live in there and you won’t even know until you take a bite how fun is that pasta uh the regatte listen i’m being serious right now i’m listening very seriously okay the ridges allow for an insane amount of sauce cling because the actual ridges are quite deep and they create these little micro channels where the sauce can exist where like something like a flat pasta like a penne wouldn’t exactly do that and then you can eat it with a fork a spoon a knife and your fingers because you can literally put any you can know where you’re going you can put your index finger in a rigatoni too but it off your finger you can put it through a knife through it and slurp it off the knife and then you can stab it with a fork and you can pick it up with a spoon okay it’s not as messy as long pastas i’m looking at you fettuccine and papardelle sorry hold on i’d like to interject okay you can wrap papardelle around any part of your body let me list the parts of your body that you can wrap papardelli around your ears your fingers your gen your feet your other your toes your friend jenna your friendship your friend jenna just got a terrible visual in my mind the papardelli bolognese just draped like a loin glock uh and i kind of like it can i continue oh please okay number seven have you heard of something called rigatoni pie on the internet only on seven i didn’t prepare anything that’s okay you didn’t have to it’s better when you don’t prepare no i love that you’re so passionate okay rigatoni pie is like this new sensation where you take like pieces of rigatoni and you line it up in a in like a 10 inch springform pan then you pour a bunch of marinara sauce and cheese on it and you bake it and it literally stands up and it’s a pasta pie which is crazy to me like what like buzzfeed 14 million views possibly just on that video crazy number eight accessible pasta while still being a little fun and flirty this is a pasta that knows what she wants out of life and she’s gonna get it she doesn’t care who to choose what i’m trying to say is this is me an apostle shape lol i wrote lol [Laughter] uh i’m so passionate about this shape that someone on twitter knew i loved it so much and they made me a shirt with a little rigatoni on it oh on the phone being like what’s up fusilla you crazy bastard so and and number 10 is because it’s delicious and that’s that’s what this is about yeah and and i’m sorry for being so long-winded but i’m very animated right now i don’t know if you can tell like this is just a really big deal to me because i love pasta i could eat pasta every single day for lunch with no problem and it would probably be rigatoni regate it’s just a beautiful delicious easy to eat thing i don’t think i can counter any of your statements so if you’re a rigatoni lover like me let me tell you what kind of person you are your personality you’re fun you’re flirty you’re loved by many some don’t really get you but you don’t care wait what what was that what was popper nelly i i was i was you were a trash raccoon oh that’s right that’s what so loves to find yeah yeah yeah i i’m fun now i’m a fun and flirty guy too you know like i like to flirt you know you give the old lincoln gun at the bar you know you’re up there you’re like hey sen hey go send go send that person a cosmo and then you give me the old winking gun uh no i i feel boring now yeah i feel boring i feel boring about popping but what is the point of pasta you know what i’m saying like to me pasta is a very it’s a vehicle for sauce yes and it’s also very utilitarian food it’s simple right two ingredients at its base flour and water can roll it out into pasta for me something like penne regate it’s um it’s baroque do you mean we’re good i’m talking about roman oh sorry sorry rigatoni yeah something like rigatoni regate to me it’s baroque it’s got too many flourishes too and this is where you and i differ a lot crinkle cut carrots we know too much about each other we don’t know anything about each other’s personal lives we don’t ask about it we don’t care but our food preferences we we carry an appropriate amount about each other’s personal lives um but like as far as food preferences go the fact that you just love crinkles you love crinkles and wrinkles on food and i don’t and that’s a very cool sprinkles crinkles and wrinkles yeah you have the little wrinkly rigatoni yeah that soaks up sauce but does it actually soak up a meaningful amount of sauce i wouldn’t say soak up is the right word i think the sauce exists within the cylindrical nature of the pasta and in the ridges in a very microscopic microscopic way microscopy in a microscopic form yes i think that it does hold a little bit more sauce not a significant amount of sauce but that little bit that it clings on to and it keeps in its ridges i think definitely makes a difference yeah and that’s enough these little like microscopic things that you take for granted that you don’t think would be a big deal but then when you actually eat it like the difference between eating rigatoni regate and normal normal ass rigatoni yeah you know it’s so it’s that little like i’m getting three percent more flavor in here and that is all it takes just over the edge that said i would love to do an actual test with rigatoni rigate i don’t know salini i think it might mean celine might be the uh the smooth because i typically go for like um what are the other ones like mostachioli is like the very smooth pasta i love mustachio too i love most of chili i and i agree with your baked point because having like a ba you can do the spaghetti pie type of thing but like no baked pasta has to be you know snub snub nose noodles is what i call them something penny most of chili stuff like that but typically if i’m thinking of like a pasta especially an italian pasta that i really want to eat the slurpage is a huge part for me i want long stranding noodles but you don’t miss that at all you wouldn’t miss out at all choosing rigatoni no cause i’m a pasta shoveler i shovel the pasta in my mouth i don’t do i i i will twirl when the when the time is appropriate and i’ll slurp whenever i feel like it but yeah i just shovel the carb in my mouth hey hot doggers we wanted to tell you about our exciting upcoming event mythicon heck yeah we do mythical is our first ever immersive weekend experience with the mythical kitchen rhett and link and a big old bunch of the mythical crew there’s a carnival a dance party live podcast it’s gonna be huge it’s on october 28th to the 30th in austin texas for one weekend only so you don’t want to miss it check out mythicontickets.com for ticket availability event details and any updates tickets are on sale now including packages chalk full of super exclusive merch and a very special sunday brunch with your favorite mythical crew members and we all know your favorite mythical crew member is nicole head over to mythicontickets.com right now to check out availability you know what i’m realizing for myself what i don’t really enjoy italian pasta yeah i mean i mean pasta i mean just the title of this is pasta shape but the noodle is a all-encompassing beautiful world the noodle world is absolutely beautiful it is large it is broad every culture cooks with noodles thinking ashareshta yeah in in iran even yeah bonfa like i love rice noodles so much even think about you know miyan in china which is where italy got pasta from in general but yesterday right i i had a box of spaghetti and i almost never make pasta for myself it’s not something that i crave very often i do love noodles but i you know prefer to go to someone who knows how to make noodles better than i do but yesterday i made this like coconut milk kind of like thai curry chicken meatball situation lots of galangal and yeah and uh what where was that we don’t hang out oh sorry i made that and i was like damn i really want some noodles in this and so i just like boiled up some spaghetti and kind of put in that sauce and then i ate it with chopsticks and slurped it and to me like spaghetti wasn’t the ideal choice we’ll have some rice noodles in there i would have loved some you know some of the sodium bicarbonate noodles the chewy the chewy ones that have the q the q factor to it that’s like the chinese form of al dente in a way responding like oh really referring to like the perfectly um chewy nature interesting it’s called yeah it’s called because i guess that it refers to the kind of sound that the noodles squeak you know interesting i’m like imagining yeah yeah that’s so interesting i never knew that yeah and i sat there and i just was slurping spaghetti with chopsticks out of this you know vaguely thai inspired broth yeah and i was like that’s to me what i want from a noodle but you know we don’t have to want the same things out of noodles no i don’t think so either i think the beautiful world of noodles allow for individualistic thought and experience but do you prefer pasta like italian pasta as your favorite form of noodles yes really like without question what are your favorite pasta dishes uh i love spaghetti ala norma i’m just saying spaghetti because it’s spaghetti yeah yeah spaghetti i look like ham peas cream sauce that’s like an old school i’m talking about the the eggplant and tomato one that’s all the norma is something enough i don’t know oh sorry we’re googling yeah give us a sec we’re googling yeah pasta ala norma is with uh eggplant and breadcrumbs right no just eggplant oh yeah yeah i don’t know what i i think uh you’re thinking of a farmer’s style i forgot what it’s called yeah ham peas and cream yeah yeah i don’t know what it is like american carbonara yeah and they put like some people put mint on it yeah yeah yeah i know exactly what you’re talking about i just don’t know what it’s called i love pesto i love my mom did i tell you the story of of [ ] sauce no so my mom blessed her she’s the best woman in the world she uh she read in a magazine somewhere about pasta esca oh i know it’s nice and you know about pots pasta oh yeah it has olives capers and beautiful fragrant tomato sauce and the sailors would come and come to the houses where the women would make it and you know have a good time with the puck and the ladies and my mom so she takes the word of of ladies of the night and turned it into the b word so she would make a sauce that was didn’t have olives didn’t have capers just a really delicious tomato sauce she my mom only makes her uh pasta sauces from scratch which i love about her we never grew up with prego or rag in the house ever never i missed out on the break no i didn’t no i didn’t and so every now and then like when i would come home from school with my friends my mom would lay down just a blanket of newspapers on the floor put a pot of [ ] sauce pasta on the floor have me and my friend sit around the pot in front of the tv and just go in with bowls and put [ __ ] sauce oh my god so that’s one of my favorite pastas i also really really like carbonara big carbonara person i don’t like cacio pepe because whenever i make it at home it becomes a clumpy disgusting mess and one time i tried to make it for my fiance and uh it was bad and i was embarrassed oh that’s so funny my my sister-in-law um knew she’d been dating my brother for maybe like six months at the time i think they were still in college and i was like a teen like 18 19 but you know she knew that me and my brother really liked to cook and she doesn’t really like to cook but she wanted to kind of like prove her you know worth i guess this is kind of one of the first times really sat down with her for a long time uh and she was making carbonara and this speaks to another point about the sauce and pasta being dependent on each other right like there’s certain pastas you don’t want with sauce rigatoni regatta it’s funny she actually used rigatoni regatta okay to make carbonara which you should know is not a good pasta to make carbonara it’s a mix it’s okay it’s not the best the trouble with it is carbonara right it’s a sauce that’s made from raw eggs that are mixed together with typically some sort of rendered like guanciale or bacon fat yes and the bacon pieces and then parmesan cheese then you add the hot noodles to the sauce you stir it and the heat from the noodles will gently warm the sauce pasteurize the eggs cook it just slightly but when you’re doing that with spaghetti you have so many strands of noodles and there’s so much steam trapped in between them that the steam is actually what’s heating up the eggs whereas you use rigatoni regatta you’re not getting all that steam together because there’s such large noodles that have such you know they don’t hold heat as well it takes a little bit more practice yeah to be able to uh transition between different pasta shapes for different sauces but when you learn and like you’re actively like learning and like you know trading things and you know doing your best you can get it yeah it’s okay if you make a mistake one time anyway so she just served us like undercooked pasta with like raw egg on it and we’re like oh hannah and then my brother and i were just like we’re gonna go ahead and get up and fix this uh that’s nice if you guys and i love you to death but i will never forget the first meal you cooked for us hannah i would have eaten it with a big smile on my face and then gone to a pasta restaurant she doesn’t cook she’s she’s uh she does other things oh my gosh she makes such incredible scrapbooks with all of our family photos that’s kind of really special and is also like an actual rocket scientist but but she’s a good scrapbook great scrapbooker uh do you like any stuffed pastas okay because that’s a good point because we don’t talk about like how bomb stuff like we just talk about like shapes like uh flat noodles long noodles short noodles we never talk about like the filled pastas which is like endless possibilities and double the carbs well well here’s the thing here’s the thing here’s the thing here’s the thing filled pasta is not pasta i don’t believe filled pasta is a pasta in the sense i know this is a very controversial statement but we use the term pasta to refer to any sort of flour water possibly egg dough right okay but to me a filled pasta is a dumpling like if you get out of here hold on hold on if you look to east it’s always going to get here nicole it’s always going to get here in the podcast no no but i’m i’m being dead serious there’s an episode of david chang’s ugly delicious where um it was david chang arguing against um his name mario carbone is that his name or i mean he owns carbonate in new york and they’re arguing like water who has better dumplings italians or uh i think david james maybe said asians um but uh they were comparing like you know the shumai the har gao the whole like um chinese uh dim sum offerings to italian filled pastas because those are just dumplings well you can’t can’t dump can’t they be both can they be pasta dumplings but if you think about like all of we conflate italian filled pastas with non-filled pastas i’m not saying conflate necessarily but like if you look at you know any sort of asian culture right like the difference between like dumplings and noodles seems a lot more clear-cut in a way maybe maybe i’m over simplifying people put dumplings in broths and stuff yeah people eat dumplings but they’re too like it still seems like they’re two different categories like dumplings versus noodles and they wouldn’t be like conflated in the same but is there one encompassing word that would cover both dumplings and noodles i don’t know enough about any sort of chinese-based language but i’ve always thought that was really interesting the way that we treat like but it’s the dough but but the dough is the doughs are different in asian cuisine right like the noodle dough and dumpling doughs are different but the dose for pasta and filled pastas are the same are they though but it depends but there’s so many but there’s so many different things but there’s like different another thing is people don’t kind of realize how many different sort of methods there are for making pasta as far as like egg to flower ratio as far as different types of flour being used because like this is another whole situation on i i don’t like al dente pasta to me a true al dente pasta i know true aldante pasta to me tastes undercooked and this is not i know where you’re going nicole it’s not just because i have soft teeth what i’m sorry my infliction just he’s getting high and high because i don’t know what’s happening right now i’m so upset i don’t i i and there’s a restaurant in l.a called felix that have you been i have never been but i don’t know if i want to go because i love the chef evan funke but apparently he like very much cooks his pasta to an al dente that some would consider undercooked including the late great food critic jonathan gold and he was like he wrote this beautiful thing where he’s like i believe chef funky and i this is my jonathan gold impression i believe chef funke and i have fundamental differences about the doneness of pasta you know you like said that and it was basically saying like yo dude undercooks his pasta and i agree with that when i eat pasta especially good fresh pasta i want that sumptuousness i want the tenderness i don’t need to have the bite maybe i like al dente boxed pasta and i like well cooked quote unquote fresh pasta because there’s there’s a big difference some people say you can’t get true al dente with fresh pasta yeah i don’t try either you’re just eating raw dough yeah agreed okay i agree with you on the on the note that fresh pasta should be cooked to perfection yeah quote unquote like not two tooths not two not too soft but box pasta when it has just that little little faint ring like whenever i look at a rigatoni regarding i bite in the middle of it and there’s a little little faint ring of like whiteness it like brings me so much oh no you get the oh that’s just like raw uncooked flour that’s not i i know my pasta is done when there is no more white ring just a baby one like this like a decent don’t want to see any of the white rings like this like the size of the tip of a needle around are you serious no to me to me that’s undercooked but again this is all a matter of preference and that does affect what kind of noodle it’s like i love thin ribbony popper deli it’s my absolute favorite or tagliatelle i think there’s a lot of different names for it and this is like a particular style if you go to a restaurant called wovo which they ship their pasta it’s been there before do you like it no do you like it because their pasta is not chewy enough it was dark well though the restaurant was just dark god you’re one of those oh you’re one of the people that goes on yelp and it’s like there were a lot of restrictions in the area on parking and i didn’t like that and my wine was served two degrees warmer than it should okay no sometimes depends on my mood no it was so dark i felt like i was eating pasta in a nightclub which i’ve done before one time one time me and my friends went to a club and the guy had pizza and pasta at his table i’m like i’m going to that table baby some people get bottle service nicole gets past gets noodle service at the club literally bruh he got mulberries and he was passing the big box around to the table right behind him he had a tray of spaghetti and meatballs and he was passing it off to everyone uh i miss who who goes to a club it just passes out spaghetti and meatballs my kind of friends some strangers man it’s la it’s maybe we should hang out i want to go party with you you never told me what your favorite filled pasta is you have ravioli oh yeah tortellini carmelle you have annulloti yeah yeah we got sidetracked um i’ve actually funny things me and julia have been really into making pasta lately from scratch we got you know the whole pasta attachment kitchenaid been playing with different egg flour ratios et cetera and we’ve been doing a lot of filled pastas cool uh we did this awesome like braised beef cheek tortellini that was really fantastic and those are actually really fun to make and not as hard as i mean i’m sure to make them perfect is hard yeah but you make a pretty damn serviceable tortellini so i dig that but there’s one kind of thing with filled pastas that that get to me and it’s the reason i hate um farfalle so much or bowties the center the center the center it’s hard and again as someone who’s allergic to undercooked pasta something like tortellini you’re getting the folds that are inconsistent so to me anya loti is probably the perfect filled pasta because it’s just symmetrical i love annual had the annuloty from bestia with saffron i don’t know what it was it was like a cacao saffron situation oh is that yeah i know the exact thing you’re talking about so mind-blowingly were there current there was like currants and a demi-glass go for the go for the cacao and curry i think it was actually picari technically but it was like very similar to it i don’t know they said anjalotsi on it oh the menu but i actually got that bone marrow dish one time and i went with my chef from school who’s like my very good friend and like my he’s like maybe like 40 years older than me like he’s my buddy so he went to bessie one time and then we had the bone marrow and then he took his cup of water and threw some water in there and then mixed it up and it completely changed did it make it better so much better probably some emulsified water into the bone marrow to make it a real sauce we’ve done that three times at different restaurants where he literally takes his cup of water i love that because water is such an important ingredient in pasta not only products cooking but in pasta making a little dash of water typically pasta water but water from your glass at a restaurant completely changes the emulsification and the mouth feel of your pasta dish yeah that’s a big thing a thing i’ve noticed when cooking pasta and especially at a restaurant where you know something’s gonna sit for a couple minutes before it ever reaches the table is that if you think your pasta looks perfectly sauced in the pan that’s gonna dehydrate and soak up by the time so you have to like leave it in a puddle but if you played it in a puddle then it’s gonna like leave weird marks and whatever so yeah that’s a brilliant thing just splashing some water in there literally we would just go like we did he did that at the nomad hotel too one time oh that’s fancy yeah we did that at the nomad we did it at bestia and i forgot the other place we went oh we think it was a it was a seafood restaurant called called the black cat and sunset it was an old restaurant yeah that was um it was a seafood spot david god i used to know the chef i used to have to know all these things you remember yeah what is that dude’s name he started um was it the hungry cat i think it was the hungry cat seafood restaurants yeah yeah behind sunset behind all the uh like places and stuff i used to this is shocking like knowing who i am now and what my business is which is mostly making like fast food readers and we do some nice fancy food um but you know you’ve all seen the show you’ve heard me in a cold talk but like having to be a fancy person i mean i was essentially a food critic you were in la for for la magazine i would have to you know make a reservation under a fake name what was my oh my fake name was torbild jakobson but then people it’s such a isn’t that the kid from hey arnold torvold is there a torvald in i don’t know where i got thor build from torvald was a was the jock kid from hey arnold that arnold tutored so he could pass his classes oh my god i’ve never i didn’t watch a lot of hey harold i would make reservations under the name torbild jakobson and then i would get there and be like do you have tord bill jakobson on the list and then people started talking to me and i had this whole like fake backstory and for me like if you actually wanted to do a fake name you’d be like you know uh dave smith or something like that torbill jacobson is pretty noticeable so it turns out restaurants started noticing that torbild jacobson was me because a lot of restaurants would actually have like pictures of me under their host podiums and all i mean also probably there’s probably only eight interesting there’s probably only eight full-time food writers in la at any given moment um probably more with the way that la time has been hiring but so you know these pr firms who represent restaurants they’re like we’re gonna get pictures of all these people who may be writing about it for major magazines and we’re gonna give it to you write descriptions of them and it’s really funny because there was another dude who kind of looked like me who wrote for like a competing paper and apparently on my sheet at a particular restaurant in culver city it said like josh looks like other guy they think i’m thinner than you um but yeah i’ll never forget i went to uh osteria labuka very i love that love they had this very cool kind of italian ramen dish and it was my first time out with our truly anonymous food critic no one had a picture of this dude his name is patrick hugh he is a lovely man brilliant writer um but i felt very out of my depth i was like 23 years old and the you know sommelier comes with the wine and patrick he’s literally like a trained poet who cooked on the spanish riviera and he like takes the sample of wine and he like puts it up to the light examines the hue and then he tilts his head he goes and kind of chews the wine and then he just goes i believe this is about three degrees above cellar temperature if you could chill it down for about another eight minutes then bring it back that would be lovely oh my god and i was like what a baller oh my god i would love to hang out with people like that every time i get the wine poured i just drink it garlic yeah that’s great that tastes like wine i want to drink it with spaghetti meantime they’re like because all my friends like nicole you’re the food person like try the wine and i’m like i’m like yeah okay yeah i’m the food person and then i go yeah that’s really good and i’m just like what did i even drink like you could dry yeah whoo this is spanish okay yeah yeah spanish spanish um we talked about our favorite pastas now talk about your least favorite pasta oh angel hair capillini useless too thin oh orzo orzo buy orzo get rice just get rice if you’re doing orzo uh but no i mean there’s a lot of like pastas that kind of grew up we just grew up eating a lot of angel hair it’s like cooked in four minutes my dad loves angel hair yeah prefers angel hair angel hair with prego roasted garlic and herb sauce i’ll still eat it again even the worst pasta is still pretty good except pan orzo really sucks yeah orzo sucks there’s there’s some good um manestra manestra is a really delicious baked greek orzo dish i think orzo has very long-standing roots in greek i also do not typically enjoy israeli couscous or fragola as it’s called the pearl the pearls yeah you don’t like pearl cookies yes okay handmade actual north african couscous is really fantastic yeah but just a little balls of pasta i don’t dig one thing that i do love is how insanely myopic and specific pastas can get yeah and restaurants will like compete to see who can have the most obscure pasta stropa sacceti strozza pretty what’s that one sopretti is a great pasta it is a dna double helix essentially do you know a radiator yeah radiator possible radiate it looks like rainbows i had it yeah i had an elemento and it has fenugreek in the in the sausage mixture oh that’s why it tastes like sassy yeah it tastes like orange it tastes like uh yeah like if you if you were to actually go down to my favorite pasta shape like i love papridele and this other pasta shape satisfies the same things i love it’s like big broad sumptuous you slurp the sauce it gets stuck in the corners of your mouth but it’s called mandili di seta i don’t think i’ve ever heard of it again so many of these things are so original but mandili di seta it’s i think known as handkerchief pasta i’ve seen it with pesto sauce yeah yeah it’s a very pale green pepper pasta so good interesting because it reminds me of um hold on what is it’s the chinese uh uh chung fun chung fun the rice rolls oh yes it’s basically again so many of my favorite italian pastas are just like noodles that i enjoy eating in other cultures it sounds like it yeah that’s so interesting uh there’s another one called corchette corsetti stampati i know the one with the stamp yeah yeah yeah yeah yeah yeah you mean you mean you mean stamp pasta stamp pasta that’s fun yeah that’s just fun we should do it uh beagley beagley or also known as peachy is another fantastic obscure pasta it is hand rolled spaghetti no um no what’s that risoni is also what orzo is called there’s so many different names for all these pastas oh my it’s my issue with peachy you said yeah yeah peachy peachy is uh it can get you know people don’t know how to cook it yeah you gotta boil it for a long time because it’s literally just one giant and again this is just chinese hand-pulled noodles this is the uh southern italian version of chinese sandpole noodles yeah that’s just this rolled out giant spaghetti strand i have not had a good uh every single restaurant i’ve had peachy before it’s i don’t think they call it peachy but like i think uh beagley is the other name yeah and peachy i believe is a sling term for male genitals someone told me that recently interesting so that’s exciting well other than that every single time i’ve had it it’s just been an undercooked chewy mess and not an enjoyable chewy again it’s that weird al dente that fresh pasta doesn’t really give you so i guess i’m just not a big peachy fan la zaniete it’s essentially a frilled version of papardelle essentially like think about you know the curly lasagna noodles it’s like that but they’re very um thin maybe like a centimeter or less wide so it’s like a frilled lasagna i’ve seen people eating these on the on the instagram holy crap yeah and then they like sell it as like super large lasagna noodles and i’m like yes give me more i love oh my god i just want to eat a bowl of pasta like actually i do too and i’m not i i had like what teriyaki meatballs five minutes ago i’ve been eating taco bell all day that is true that is absolutely true that’s not just me being on brand a very cool trend i saw recently that i’d really like to try and apparently it messes with a lot of triple phobic people um this is shout out to foods of jane on instagram she is the absolute pasta queen go give her a follow she posts the best pasta porn i’ve ever seen um but it is a giant long fusilli noodle yes yes yes yeah it’s literally like a two foot long fusilli noodle that’s curled up like a snake yeah this is what’s in right now it’s those long weird frilled or swiveled noodles that you that like food bloggers and mukbangers are eating i’m so you don’t get it like this is what i wish my job was i have a cool job right now but if i could just eat long-ass pasta all day and have people watch me i feel like you would be really good at that i feel like that i mean again you have a fantastic role here and i i wish you the best in your future endeavors and all that um but mukbang is yeah i know i feel like you’d be so good i feel like you have that that commanding personality you know that could like really get people hooked in yeah yeah yeah big time and i feel like you’d be happy more than anything i’m happy here yeah talking about pasta we’re talking we’re talking about pasta shapes but imagine just eating pasta all day yeah you could just do that yeah i feel like i should air bud you right now like just leave buddy get out here like nicole leave go chase your dreams in front of an iphone didn’t he wasn’t airbud owned by a clown yeah he was owned by an abusive clown but then um a small boy gets him played by kevin zieger’s great great role uh very well acted and then the dog teaches him self-esteem through playing basketball but the weird thing is is that they put the dog in a basketball uniform and then put him on the court and then they’re like a dog can’t play basketball and then someone’s like show me where in the middle school ohio basketball rules it says a dog can’t play and everyone’s just like yeah i guess like no this is a safety issue for the players like also that is a safety issue for the dog safety issue for the safety issue for everyone dog doggy what if the what if the dog got hurt what i mean that dog bites a kid yeah which is reasonable like kids get bit by other kids in basketball you don’t think a dog you get bit yeah oh you get that all the time yeah i bit people you you bit people no i didn’t bite you you were a bite child no no no i don’t i don’t deal with kids that bite air bud is i mean and then and then and then not only was that dog a basketball prodigy then an air bud golden receiver he becomes a football prodigy then an airbud world pup the dog can play soccer then an airplane same dog or is it like airbus no they killed the dog after every movie got a new dog no no i’m talking about the storyline oh yeah it’s the same airbud or is it like different like universes of airbud i think it’s the same buddy but then they didn’t like his buddy yeah yeah airbus buddy so like airbus brought up but then but then buddy we should just have a second podcast josh complains about movies while nicole uh recaps the plot then the dog has puppies and then it’s a whole situation michael what i think then i think i think the next is it called air buddies i think it actually is then there’s space buddies where the dogs are in space i think though i think i think they need to make like a badass drag racing streetcar driving airbud oh i thought you were talking about rupaul’s drag race dogs shantae you stay so i think nicole what we’ve learned in all this is that the airbud franchise really needs to keep going indefinitely and the moment the airbud franchise stops making movies is when i think we stopped making this podcast deal what if they stopped a long time ago yeah they may have yeah i don’t think we should bank on it but let’s talk about our noodles let’s talk about our factor noodles back to noodles our final statements on our noodles i think that i’m not budging and rigatoni regate is the best universal noodle for pasta i think pasta is such a subjective matter and again i’m always the one who rushes in like the kool-aid man going whoa subjectivity is a farce um but no this is something where if you are a pasta lover and you have any sort of strong opinion about it i defer to you it’s like trevor says when someone’s talking about something he doesn’t care about i do care about this and i certainly have opinions goes like i’m not emotionally invested in this it’s like i’m not nearly nicole you blew me away with that list and your passion oh my about that today like my love of papadely is almost like a default like look it’s a good safe noodle it soaks up some sauce it’s a little bit thick yadda yadda but you i mean you had a literally a ten part list about why and i i love that i mean that’s like the essence of what this podcast is about right it’s all about the passion behind food sure and just arguing why and you literally came with a filibuster in hand and that iris act i literally now am craving rigatoni rigate with some like totally bs mushroom ham and peas situation baked with like random shredded mozzarella from the smart and final on top great and i want that i’m so glad that you liked what i said and what i do and that you want me to leave here and be earbud so thank you for the time that i was here and i’ll see you next week doing the same thing [Music] all right nicole we’ve heard what you and i have to say but now it is time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions are like casserole [Music] most of these come from instagram but we keep saying twitterverse twitter not very many daily did you know that pinterest has significantly more daily users than twitter pinterest yeah i love pinterest too a great food blogger resource great way to compile recipes no i don’t use it for that what do you oh you’re on there for a wedding you’re on there for wedding inspiration i know you are me too girl i just want a ring all right we got kim lawrence on twitter says ratatouille is just super chunky almost overrated pasta sauce kim say it with your chest don’t put almost in there lean in girl it ratatouille is over well i don’t know if it’s overrated pasta sauce it’s basically a super chunky pasta sauce yeah i dig that i think it’s a great side dish yeah i almost feel like the veggies are so chunky that i can’t necessarily enjoy it with a pasta shape but i see what you’re saying kim and it makes a little bit of sense to me i’m someone who very much when i’m cooking at home it’s a lot of just utility foods like i’ll make special meals for me when i really want to but most of the time it’s like for me i want a meat i want a veg i want to starch and like something like ratatouille is a perfect thing that you can batch cook and it’s like tasty it’s warm it’s comforting it’s vegetables filled with flavor yeah got some fiber in it got your riboflavin it’s a good meal prep situation oh and it’s in again like this is peasant food it’s french peasant food it’s not supposed to be the fanciest best thing you ever ate in your life connor from milk is cow sauce eating eggs straight such as hard-boiled fried or poached is disgusting who on earth looked at a chicken seed and put out an egg and thought i might eat that um let me just explain to you man eggs are delicious they’re they’re building blocks of food unless you’re vegan and they’re delicious and don’t be such a hater uh expand your horizons and eat a dang egg if i see any animal poop out a hard solid shiny thing i’ma crack it open and see if i can eat it that you can quote me on that one because that’s a little miracle like it’s not like you’re seeing an ammo an animal just drop a dookie like this animal poops out just like this perfectly symmetrical geometric shiny shape that’s wild of course i’m gonna crack it open and eat its insides yeah come on connor mad at you connor this sucks the other day i just cracked four eggs in a pan that should not fit four eggs took a shower came back they were all perfectly sunny-side up and then i just ate it with my hands because that was where i was at yeah i love eggs yeah love me some eggs all right noah endicott says i think sweet chili sauce is an underused condiment it is extremely versatile and can be put on almost anything this came up when we did best dipping sauce a lot of people threw thai sweet chili sauce out there yeah which i i think is delicious i think it is a majority sugar it’s corn syrup a lot of corn syrup especially the stuff that we’re gonna like get in the states you know uh there’s a lot of like thai chili sauces that i’ve had that are like incredibly sweet but very very fragrant and delicious but i think a lot of people who like thai sweet chili sauce are mostly in it because they like just putting sugar and wet on their food yeah it’s too corn syrupy for me i think it’s delicious when it’s utilized in thai food and some other asian cuisines i like it on pizza you like it on pizza yeah i like to dip my fries in it sometimes but i do think it’s a little bit too corn syrupy and i just don’t like eating when when i was a kid a total latchy kid i mean from the age of like eight and i would microwave myself hot dogs until they slightly exploded and i would put it in a bun with thai sweet chili sauce and i would roll the hot dog around so it gets glazed in the sweet chili sauce and that to me is still a delicacy to this day so i do agree i love thai sweet chili sauce but as far as universal dip ability goes to me i’m missing out on a lot also i’d probably go eel sauce over that give me some eel sauce it’s like teriyaki with some funk i love eel sauce ah i love your sauce df from dcmfd88m says leftover pizza should be folded over itself and reheated in a waffle iron good idea agreed way to go df good job df we agree yeah yeah because this is actually a kind of interesting point it’s like leftover fries are never going to be as good as fresh fries leftover pizzas some people like to eat it cold and i’m not the biggest one cool pizza you like cold pizza yeah i like cold fried chicken cold any chicken uh but leftover pizza no matter which way you eat it and i have my particular method i like microwaving it and then hitting the bottom in a pan it like melts the cheese it doesn’t get it too crispy but i like this idea of just changing it entirely yeah let’s screw it we’re gonna turn it into a dish this is a good idea that’s smart all right nate schreider says fajitas are just mexican stir-fry and philly cheesesteaks are just american stir fry sandwiches um i mean i guess i guess it’s just the lens that he’s looking through out of it also fajitas are very interesting historically fajitas typically referred to a specific cut of meat that was like grilled over open flame and then all these restaurants started adopting this kind of like not necessarily mexican but like what they referring to is southwest american lens thinking about chili’s and applebee’s and all these places so they started doing sizzling fajitas where it was just bell pepper and a random cut of steak kind of chopped up in a pan and so that kind of you know changed the game and took it out of that but i guess it just depends on what you mean by by stir-fry is anything kind of chopped up and cooked on a griddle or any flat surface stir-fry again i think our buddy nate here is looking at it specifically from a stir-fry lens and i love that yeah it’s a different way to look at food i like that ken fleming says the best chicken condiment is hp brown sauce it checks all the boxes sweet tangy delicious not too overpowering it’s like barbecue sauce’s hotter british half brother uh i hate brown sauce i hate a1 i hate all of these steak sauces it’s just like just i i can’t i can’t enjoy it it’s like raisins it tastes like raisins uh it tastes like raisins and liquid smoke and sugar and i just i believe you for you that you like it but i just can’t wrap my head around it i’d rather just dip it in ketchup calling hp brown sauce barbecue sauces hotter british half brother not hotter you ever like you ever have that friend who like they look at someone could be a celebrity could be someone on the street and they’re just like oh they’re hot and then you’re like you have very peculiar taste which is not bad but you’re like that person societally speaking isn’t it classically yeah but the fact that you have a look and a type that you really enjoy is kind of very beautiful and speaks to you know the diversity of experience that we can have in this world and that’s what hp brown sauce is it’s definitely not objectively hotter than barbecue sauce but i understand it’s it’s unique like they look it’s like the you got like a like a birthmark on your face it’s kind of hot yeah hot hot birthday hot birthmark i don’t know beauty mark beauty market did you know that i don’t have a birthmark really yeah i think that means that my soul is new like i didn’t die in a past life oh like you weren’t reincarnated yeah or did you want to go down this rabbit hole but i’ve had like a past life regression once and it was really interesting who are you in a past life oh my god do you really want to know like right now right now um we’re not doing anything else okay i went i it’s i went to poland i went to concentration camps and i had a past life regression at a concentration camp what yeah yeah who were you where what the hell this is wild i wore a green coat and had short hair with red lipstick on oh my god taylor says i know you guys had a discussion about grilled cheese where it smells but i put leftover spaghetti bolognese into grilled cheese one time and it blew my mind hashtag carb overload yes put carbs in your carbs screw you gordon ramsay a limey piece of crap is that racist against the brits limey slimy okay lyme disease no like limey it’s like a you know prejudiced term against the brits but they’re fine i can call them that what limey limey yeah limey write someone google it is that offensive to sound i don’t know but uh put your sphagbul on your grilled cheese live your life i love you bryce hamburger says baked beans on top of cheesy potatoes this is the best side dish combo period with the tea uh okay i i wouldn’t know and i don’t like the idea of this it sounds like it would give me the tummy gurgles yeah yeah beans and potatoes are substitute goods yeah you know yeah yeah it’s like putting mayonnaise and avocado on a sandwich correct or mayonnaise and a fried or avocado and a fried egg to me yeah yeah yeah okay okay i could put mayonnaise and avocados on a sandwich but uh avocados and an egg can’t do it no they cancel each other out not on a burger they cancel each other out yeah shouldn’t be there beans shouldn’t be on potatoes it’s like it’s the reason i don’t like mashed potatoes is because i love refried beans so much and i would always rather i would just rather have a large would you put lard in your mashed potatoes no i put mayonnaise in my mashed potatoes why is no one putting large they’re mashed potatoes that’s what i’m saying with bone marrow in their mashed potatoes that’s what i’m talking about bone marrow mash oh my god i just found one that speaks to me in an experience alphabet flav says i like to drain my ramen and put ranch and parmesan cheese like the shaky kind that was the only way i ate it as a kid and still do sometimes this is a shout out to my good friend and sophomore year of college roommate andrew rickards i once wrote a blog post about him calling him the worst cook i’ve ever met his signature dish aside from vinegar chicken which was boiled chicken soaked in vinegar was what he called pasta al rancho it was spaghetti boiled mixed with ranch dressing while it’s hot and added my other roommate the marcus marcus bagley love you to death he used to take uh taquitos like the frozen kind uh-huh and he would eat equal amount to ketos and bricks of cheese that were equally sized to the taquitos yeah that’s that’s my kind of guy yeah yeah yeah margus i would be friend with marcus marcus come on the show man what are you doing marcus if you eat taquitos and bricks of cheese that are the same exact size at the same time call me he also turned me on to arizona gunslinger hot sauce because he would dip that whole mess into arizona gunslinger hot sauce marcus do you want a job renegade arts says butterfingers are chocolate-covered sawdust bars i love butter fingers actually uh no it’s not the sawdust candy what is it what’s an example of sawdusty candy necco wafers yeah neko wafers smarties yeah yeah butterfinger is beautiful butterfinger is american jalva yes right it’s american halva halva there’s different kinds of halvo right yeah there’s like the floss halva but the the chewy chewy crunchy kind it’s uh well it’s honey and sesame paste yes yeah that’s like heated up until it’s at this kind of beautiful like it’s like a candy yeah it’s oh god so good your finger’s just a peanut butter java that’s all it is yep that’s it oh my god i found one that i’m mad about you even sous-vide bro i don’t use it often but i hate seeing i ain’t boiling my meat in a bag in grilling smoking groups this is a 48-hour sous-vide chuck grows seared at 700 poor man’s prime rib i don’t i don’t like food communities that act as gatekeepers and try and use this very insular language to make people think they’re doing things wrong right it’s like the same way that this sous-vide dude feels about the grilling and smoking people talking crap about sous-vide it’s the same way i feel when people are like you don’t sous-feed your chicken breasts it’s the only way to blah blah no like a gadget doesn’t make you a better cook i agree that souffeeds have incredible uses i agree that smoking and grilling on live fire does taste absolutely delicious that said if you don’t have access to either of those things you can still be an incredible cook cook the best food of your life and really live a full culinary journey you don’t need the gadgets you said it josh i agree with that a hundred percent i do enjoy my sufi machine very much but it doesn’t make me a better or worse cook bingo yeah except it does have a timer on it which i really appreciate it and it like beeps at you whenever yeah i see if you get a hot pocket for two days once oh it’s pretty gross that’s uh not what i expected you to say but i’m proud of you for saying that and on that note thank you for listening to a hot dog’s sandwich if you want to hear more from us in the mythical kitchen we got new episodes for you every wednesday if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or and handyzade with the hashtag opinioncasserole for more mythical kitchen check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at mythical kitchen send nudes noodles noodle fake that’s it no i realized yeah that came off wrong it it’s it looks it’s a pun if you write it out like noodles send pictures of noodles don’t oh god why am i like this [Music] thanks for listening to this episode of a hot dog as a sandwich and hey before you go we wanted to remind you that season 2 of stevie’s podcast best friend’s back alright is underway this season expands on stevie and nagin’s friendship from last season but explores all new themes and ideas yeah episodes will feature an open conversation with a gynecologist who just happens to be nakeen’s sister the ins and outs of eel sex and a deep dive into the most embarrassing items to be found by security at the airport things get crazy this season so be sure to follow best friends back all right on apple podcast spotify or wherever you get your podcast all right i like that me too all right all right all right oh