ramble before you get into today’s episode it’s me trevor everetts the host of the podcast trevor talks too much here to tell you about a very special episode we have uh it’s gonna be all me solo not only will i be talking too much by my darn self but i’ll be giving you all a closer look into my mind the window into the inner workings of the mythical swag lord uh so i’ll be talking a bit more about me this particular episode is all about some of the struggles i’ve had coming out of the pandemic social anxiety and how some of these new connections have me kind of looking deeper into my inner self and doing some reflection so don’t forget to be on the lookout for this episode next week by subscribing to trevor talks too much on apple spotify or wherever you get your podcast if you guys notice a little bit of a delay today nicole and i are each home for the holidays but we took our fancy microphones home with us so you wouldn’t be stuck podcastless [Music] in what can only be described as an absolute butthole of the year you may find yourself trying to reclaim holiday joy through food if you can trick your taste buds into thinking everything is fine you’ll be fine we’re all fine eat the green bean casserole and it’ll all be fine anyways today we’re racking our egg noggins for the best holiday food 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 hot dog is a sandwich a hot dog is a sandwich welcome to our podcast a hot dog is 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 hendizada and today we are talking about the best holiday food so what what what had happened here nicole is we recently had a holiday called thanksgiving right where normally we sure did we’re all normally all the family comes around you create this big old great meal that is steeped in some form of american tradition at least and i had made my favorite holiday casserole which is green bean it is simple and you’ve you still never had it you made me make it one time no you made me make it one time and i think i did a pretty good job if you ask me uh i just used three ingredients it was a little bit of those frozen french green beans and then a little bit of the candy canned campbell soup and then a lot of french onions i remember i i criticized you for something though i was like no no i used i used frozen i used frozen beans and you said you gotta use can little lady and i’m like hey don’t call me little lady it dots it does use the stuff in the can it’s cheaper it’ll shave margins by five percent as i took a long drag of an unfiltered cigarette indoors exactly no i i i do stand by that the canned green beans make the best this year for thanksgiving i made my green beans fresh which was a mistake i tried to cook them in a lot of salt water for like 15 minutes until you didn’t have to chew them to recreate the like effective canned but it wasn’t quite right but that said green bean casserole three ingredients green beans condensed cream mushroom soup and french’s fried onions to me is one of those things that i will only eat once a year possibly twice on thanksgiving and christmas but it is like one of my favorite dishes and so it got me thinking what are these holiday-specific dishes that you really crave but you still will not actually eat it outside of the holiday season cause there’s a lot if you think about it but is green bean cats is that your answer green bean casserole no it’s not because i had to do a lot of digging i had to do a lot of digging in my soul okay so what what did you find out i found out after a lot of soul searching you know i i i consulted my hypnotherapist i consulted my astrologer i consulted my astronomer and they were like sir we don’t do that you’re confusing us with astrology and i was like listen star boy tell me what my favorite food is that’s all the same person right oh your hypnotherapist your astronomer and your astrologer are all the same person right yeah carl found him on craigslist he’s a good dude he got us he got a studio apartment in van nuys he does all three out of him wow yeah yeah no he got one of those like uh telescopes that he got on qvc carl of all trades if you will stuffing the answer’s stuffing for me stuffing is what do you mean carl told me that why carl was like don’t laugh nicole this is a holiday tradition i have like positive emotions associated with stuff and you’re laughing why i think the same reason you laughed is the same reason why it’s my favorite holiday food because it’s it’s it’s the most nonsensical food wet bread it’s white bread it’s wet bread it’s like wet bread soaked in animal fat and juice and then just like hydrated also you could literally like microwave stuffing which makes it infinitely funnier to me right like you could everyone you could serve microwaved stuffing is that what you’re trying to say well you could make the perfect stuffing in the microwave as well because all you need to do you just need the bread to like hydrate from the juices you need some of that to evaporate so the bread’s like this perfect like kind of wet but dry amorphous solid consistency because like fluid stuffing is a non-newtonian fluid the nano and once it once you chew it in your mouth and it just dissolves into like a slime you know it’s it’s beautiful it is absolutely delicious and i know so many people that love stuffing however for centuries nicole centuries the stuffing industry big stuffing the lobbyist group has been trying to get people to eat stuffing year round and they can’t because it is such a nonsensical food that you only eat during the holidays and to me that is the essence of what a perfect holiday food is i don’t even care about my opinion right now because stuffing is so there’s so many iterations of stuffing that’s like bothering me do you okay okay your ideal stuffing explain it to me number one is it stuffed inside of an animal or is it served in a casserole dish absolutely absolutely not stuffing has nothing to do with actually stuffing inside of an animal anymore it is simply wet bread i make it in a casserole dish i bake it but now that i’m thinking about it i wish i would have microwaved it i got really simple i’ve made a lot of complicated stuffings i’ve done like the oyster and cornbread stuffing hazelnuts i’ve done all that but to me to me that distracts from the beauty of stuffing which is animal fat and wet bread so i think i actually used um lodge bread this year okay uh because i happen to have a bunch of pre-cubed up dried out lodge bread after i made crotons from an old loaf so i had that because i was just doing the thanksgiving dinner for two right with me and julia um and i i took the turkey drippings and i put that in a pot with a bunch of sauteed mirepoix a little extra chicken stock a little straight up msg and then like random poultry herbs sage thyme a lot of black pepper in there and then a little bit of nutmeg and i tossed it in all of the bread and then i baked it off just until it was that perfect non-newtonian solid all the liquid soaked up inside the bread and it was easily the best thing on the table like we all agreed that the stuffing was by far the best thing on the table we all you and julia and her cat her cat who has become our surrogate son that we took in pippin tiffin so funny okay that’s really interesting so it’s been five five six minutes into the podcast are you gonna ask me what mine is or is this just the josh show yeah nicole why is your favorite holiday food also stuffing please answer in 30 seconds or less okay it’s not stuffing but it’s definitely a carb it’s panettone that is the most 80 year old named blanche answer i’ve ever heard they’re like oh my my best girlfriend maeve dated an italian man in 1946 and he introduced me to panatone and they’re like it’s delicious come on it’s like fruitcake’s classy or cousin that’s studied abroad in italy it’s like fruitcake’s worst cousin in my opinion it’s just it’s just like dry bread with some like fruit not dry wait wait wait it’s not dry it’s beautifully hydrated it has a tinge of sourness and it has it’s studded with candied fruit and nuts and chocolate sometimes and then if you go to italy you can get it stuffed with tiramisu filling and candied oranges and the world of panettone is so beautiful and so vast just like stuffing josh except mine is classier like everything else in life mine is a little classier than yours i’m not gonna argue against the classiness on this anything said in an italian accent is infinitely classier and you can’t say stuffing with an italian like a stuff thing i’m jealous and today we are making a stuff thing it just doesn’t quite work no but panettone is beautiful can i tell you why it’s the perfect leftover too have you ever made a panettone panini with your leftover meats inside of it no that sounds uh brutal in the best way yeah like okay imagine candied like a candied fruit and meat sandwich okay you know when you say it like that it doesn’t sound as appetizing no no fruit meat fruit meat is great i because nicole you’re uh in persian culture fruit meat is big i eat a lot of fruit meat so much fruit meat i love meat got the barberries with the the chicken and the touching yeah i just had that the other day actually it was real good i’m so jealous i’ve been eating tacos for the last six days straight sorry i’m sick of it listen if you want my mom can just give you some she can drive it to you she has nothing to say send shala over here we never hang out me and your mom never hang out anymore yeah anymore oh nicole how often how often do you eat panettone i only get it for the season it’s only around during the holiday season because but it’s like every year you look forward to it of course yeah well i used to get the trader joe’s stuff which is also really really dank but i’ve matured into getting the forty dollar panettone yes wait hold on hold on that’s a game changer this this loaf of dry fruit cake it’s fresh italy it costs forty dollars it’s from you’re getting a scam you know how much it costs to make stuffing like 38 cents if you do yeah no you’re a scam no you know what sometimes during the holiday season you need to do something a little special for yourself maybe it’s locking yourself in a room and recording a podcast maybe it’s getting a forty dollar panettone from from the local italian shop you don’t know my life this is our form of self-care to get on a zoom call and yell at each other a little second home exactly i think panettone is special in the way that it’s a gift it comes in a beautiful box you unwrap the box and it’s this gorgeous loaf and then have you ever have you ever seen a video of panatoni being made how they flip it upside down and they like no never this is the most panatone exposure i i’ve only had the panatoni from trader joe’s and i bought that like once i think i’ve had panettone once in my life i got it from trader joe’s when i was like a kid because i was like oh my god look at this delicious moist cake filled with fruits and nuts and then i sliced it and i was like oh that’s called old bread that’s okay it’s not old and it’s it’s it’s delicious with a cup of coffee an espresso a little bit of warm milk it’s phenomenal you know how i only enjoy wet foods though okay dip it in the coffee bro what do you mean do you think my body doesn’t produce enough saliva that’s not true because i see you talk a lot and sometimes when you talk too much you kind of get some spit balls in the side of your mouth yeah yeah well i’m talking about food a lot i talk about food a lot my mouth waters when i talk i shouldn’t have to apologize for that no i’m saying your saliva production from my viewpoint is normal nicole i think your saliva production is also normal and i think it’s important for co-workers to be able to say that to each other you know i think it’s important for a workflow yeah uh yeah yeah uh what are we talking about do you need to go to a doctor you need to go to a glandular doctor i i do need to go to a doctor may i i’ve had some gland issues before um you know i sweat you don’t sweat from your armpits i know i only sweat from my lower body um well below the belly button is what i consider lower body because there’s that’s the prime range is in between belly button and legs is where the sweat comes and it’s mostly in the back so when you work out like your chest doesn’t get sweaty no do your arms get sweaty hold on hold on so the chest will get sweaty a little bit from sweat dripping down because i sweat from my head let’s be clear and i sweat from below my belly button but there but there is about uh i’m measuring now about a two and a half foot gap in which sweat does not go and also but you know eventually if you get so sweaty this is going somewhere it’s not but let’s roll it eventually you’ll get so sweaty your whole body is covered in sweat because if you’re upside down the sweat’s coming from your lower body soaking your chest if you’re right side up the sweat is coming from your head but yeah when i was bigger i used to have very prominent nipples like kind of conically shaped nipples and so my shirt the nipples the sweat can never crest the the areola to get to the nipples and so i would just have dry spots on my nipples when i sweat and i would get made fun of in high school by my teammates oh i’m sorry but yeah i do think your glandular problem might be connected to the lack of saliva that you produce which is why you like wet foods which is why you like stuffing but not everybody is built like you josh i understand it’s gross wait a second something is actually nasty when i think about it have you ever had bad stuffing where people just put like raw carrots and like chestnuts and stuff and like cornbread and you’re just like what are you doing kathleen yeah no no that’s my that’s my family that’s why i’m not allowed back at thanksgivings anymore uh or it’s why everyone doesn’t talk to me it’s because i talk crap on their thanksgiving food on twitter once and i didn’t know that that one of their dental practices followed me on twitter i hope i hope the dental practice is doing fine but uh you know but they did bring stuffing with just a bunch of raw cranberries sliced in half and tossed in there yeah i never understood that no stop that’s what i’m saying people over complicate stuffing but to me the best part of stuffing is it’s pure simplicity that it is wet bread it’s animal fat and it’s a food that you would never eat in any other time of the year do you think panatoni would be doing that who’s doing what who’s who’s doing that simple simplicity that you’re talking about i would i would venture to guess that a majority of americans are eating stove top stuffing or mrs cubbisons this is cubbison’s in stovetop mrs cubbison is the loras gutter and stovetop is the skippy oh my god i love scudders wow what a great reference thanks for doing that for me i’m good at analogies that’s why i got a good sat score um wow wait a minute hold on don’t take that out of context back to my glandular disorder and why i like wet bread i believe it slides down the throat easy without the lubrication of saliva making it better than panatoni hey hot doggers we wanted to tell you about our exciting upcoming event mythical 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 mythco crew member is nicole head over to mythicontickets.com right now to check out availability if panettone were available year round would you still eat it or is it strictly the scarcity that’s a great question you know i’ve never lived in a world where panettone’s been around a year long so i can’t really answer that is it is it strictly a holiday thing in italy as well do you know i think so i think it’s it’s it’s a seasonal thing like who eats fruit cake in july that’s true dude i do love fruit cake is one of those foods like brussels sprouts it got so maligned through pop culture for all of us growing up you know like oh a fruitcake you pass around as a gift it’s gross now that fruitcake is absolutely delicious like the real dense stuff with just like the nuts and all the candied fruit and all the spices is soaked in brandy yeah good brandy soak that’s exactly what i was just about to say yeah but that is some good stuff but you still think panatoni is better than that i do because it’s not sickly sweet it can take on multiple forms it’s it’s a chameleon of studded fruit cakes does that work that works i think it does work i think there’s i have not been able i don’t think it’s actually glandular related but like typically like dry crusty pastries that are pretty popular i mean in the us of course but also i think like outside right like that whole culture where you’ll eat like a concha and you like dip it into the cafe de oya you know stuff like that where i’m i’m so i rarely ever sit down to enjoy a meal okay if that makes sense you know like i never sing i never languish with my cup of coffee and i never get to like enjoy that panettone and if i am eating something for like pure enjoyment sake like a thanksgiving dinner like stuffing it is typically just like a gigantic mess of foods with no pretense around it and i am just absolutely slipping down i ate a pound and a half of turkey this thanksgiving why just 24 ounces it was so good because one i used our method that we found out on myth munchers the greatest name show of all time where you wet brine and then you baste the heck out of it in butter all the time and wow what a delicious turkey breast that was and so for me i like these kind of small foods with cultural ritual around them like you dip it in the coffee and you’re enjoying good conversation and it’s a gift it’s something that doesn’t speak to my personal interests also i’ve given stuffing as a gift well you know panettone is meant to be given as a gift you do know that right that’s lame when there’s the holiday you were saying take it away boss i saw you shaking your head you were upset about something what no no i i was saying like if it’s a culturally prescribed gift to me it means less whereas stuffing means a lot because you’re not supposed to give stuffing as a gift and that’s why it’s important right it’s like getting an obligatory obligatory red lobster gift card from nan on christmas like it’s nice to have but it’s like how much thought was it i’m just flaming my entire family i love my red lobster gift card from nana but you know what i mean like how much thought did it take to send a gift card or a panettone versus like hey i made you a personally customized stuffing which i did while trying to court a woman in college and she thought it was really weird so i guess i see your point i just showed up to a door with a tray of stuffing i’ll tell you the truth when if someone gives me a homemade gift wow i love that so much more than something like a gift card but at the same time you’re giving me stuff in for my birthday you’re weird bro no but what if nicole what if i took all the elements of your personality all the things that made the whole nicole and i was able to put that in a brick of wet bread is that not like beautiful josh do it right now do it right now i don’t want to make me into stuffing right now i want to know what what components of me goes into the stuffing okay so so one one you’re a very you’re a very elegant person right so i’m probably going to need to use some sort of elegant shape right i wouldn’t just microwave the stuffing funicle i would take like um you know the bundt pans that we have that aren’t shaped just like a normal bundt cake but they got the very intricate design uh-huh yeah yeah yeah yeah i would take that and i would use that as my vehicle of course you gotta use some sort of nice elegant fancy bread i might you know go to clark street and get a bunch of brioche i think once you dehydrate brioche it really soaks up flavors and then you know i i don’t want to define you by your cultural heritage but i would probably you know throw some sort of nods in there right a little bit of fenugreek maybe a little bit of preserved lime just for that little bit of acid right and then you know maybe go a little bit bougier on the root vegetables hit you up with some fennel in there instead of onion use some of those like purple rainbow carrots maybe a little bit of radish involved you know i don’t know but what i’m saying doesn’t this see isn’t this beautiful what are you gonna do with the panettone oh i put a different fruit in there stuffing is the most elegant and communicative can’t even say it with a stripy face why don’t you call it dressing why do you call it stuffin i feel like if you call it dressing then you are acknowledging the possibility that you may one day stuff it into a bird which i will never do really dressing so dressing is the mentality that it’s going into a bird but stuffing isn’t that doesn’t make anything no no no no the opposite of the opposite typically and i believe in the south this is what they do where if it’s not inside the bird they call it dressing but if it’s inside the bird they call it stuffing obviously that makes sense but that implies if you’re saying dressing that implies that the possibility that you would have stuffed this into a bird like you’re not calling it stuffing because you didn’t stuff into a bird whereas i was never ever going to stuff anything into a bird meaning i don’t even need the category of dressing in my life got it so i’m reclaiming stuffing because i will never step into a bird i did stuff a whole chicken with a stuffing made from domino’s pizza that was pretty good wee bit oh i don’t feel good i ate a lot of eggs uh we may never see i keep that one in the edit nicole we may never see eye to eye on panatoni versus stuffing i just don’t have enough panettone experience i am very interested in in eating this tiramisu-filled panatoni and paying 40 for because i think if you spend a lot of money on food it feels more special okay okay let me tell you this what if i got you a 22 pound panettone for 349 dollars by borsari and also it had uh let me tell you what it has in it it has a orange peel raisins and citron in a borsari box you want one of these yeah yeah send it when’s it gonna get here uh i don’t know but there’s also wait there’s so many i’m looking online right now there’s one at neiman marcus for 48 dollars there’s a limited edition panettone by the flamingo estate for 75 dollars what do you mean limited edition pen of all food is limited edition it goes bad not no it’s not what do you mean what do you mean a limited edition panettone that’s like a hype drop like they’re doing yeezys for dry fruit bread yes that’s exactly it yo look at this this is the tiramisu one i know you guys can’t see it but dude look at this it has little striations of tiramisu filling inside doesn’t that just make you feel all good on the inside makes your giblets all jiggly my giblets are jiggling right now nicole they’re juggling i did not know the pit that the world of panatoni was this fast i didn’t know that there was like so much you know cultural meaning kind of shoved in there and how cool you could make it i am genuinely serious like i i want to immerse myself into panatoni culture now stuffing culture isn’t much no that’s not true i’m sure stuff you just told me you would make me into a beautiful uh clark street bread studded with saffron whatever but like that also exists in the panettone world at the end of the day panettone is a vessel and your creativity that you pour into it is what makes it unique same goes for stuffing i think that’s where you and i actually have a little bit of um what is it called when two things come together unity u n i t y yeah we have u n i t y that’s a unity um shout out queen latifah coming on the show yeah uh you’re saying that we are the same and if it weren’t for my potential glandular disorder that causes possibly a lack of saliva then we may enjoy the same holiday food exactly josh it’s one of my favorite mantras actually repeat after me same same but different same same but different considering a possible glandular disorder wow look at see what are what are other what are other contenders what are other holiday food contenders uh well also there’s something you should know i am a child of immigrants so everything that i enjoy is is seen through a specific filter so when you say stuffing stuffing is something very new to me because we traditionally don’t do stuffing we just take uh cherry rice and shove it in a turkey or a bird and call it a day polo yeah pretty much yeah and that’s kind of all of my knowledge of stuffing before i went to my first quote unquote not persian thanksgiving and i was like whoa what’s this wet bread um are there any another thing i don’t know i mean latkes are a big one oh yeah well hanukkah latkes are huge love a good latke i love a good sufganyot i love sufganyot i didn’t grow up eating sufgon yet we would just get jelly donuts from the local cambodian owned donut shop and then call it sufkanyat that’s the same and i’m fine with that it’s something of course it is just a jelly donut there’s nothing else special about it except one time i made a banana and nutella souffle in my own comfort in my own home wow it was good someone brought something up about the bacon is bacon overrated podcast that was because we were trying to figure out what the the food now that is super overrated and everything and someone mentioned nutella someone mentioned nutella and i think avocado could also probably be okay in that category as well i love avocado oh flamin hot cheetos flamin hot cheetos where were all these good answers for us when we’re actually recording that podcast i don’t know i don’t know lost in the sauce i guess lost in the sauce what i started doing with latkes to me to me which sort of disempowered them i still absolutely love laka’s entirely and latkes are different shout out to helen rosner on twitter who said that the best latkes are hash browns from denny’s um which i i don’t necessarily disagree with but to me a good latke shouldn’t be completely crispy there’s got to be a little bit of squish from the onion wet yeah you know what i’m saying yeah i also started uh in my first year in culinary school i made latkes for everybody because i was the only jewish kid and then i put duck fat in them it was really good it was a good time is that kosher i guess it’s pretty much just uh pretty much just just schmaltz it’s duck schmaltz it’s schmaltz that went to grad school it’s just schmaltz it’s all just schmaltz josh but i started i started making latkes year-round because i was like look i got potatoes i got other root vegetables i was using butternut squash i made some beet latkes that were really dank and to me it kind of it kind of took the specialness away from like a good hanukkah latke because now when i’m gonna be making latkes you know i’m gonna i’m gonna be like well i i’ve had these i had these in may we’re stuffing to me i don’t have that i refuse to make it outside of thanksgiving potentially christmas i eat a lot because all the time persians call them cuckoo zamini cuckoo zamani yeah see zabini means apple from under the ground whoa so like like pum de terre like the translation in french as well exactly so we have cuckoo sieves at me like once once a month at my house so i eat latkes all the time too so i guess that’s why they’re not that special to me but i guess suffocating it’s special because my mom doesn’t allow us to have anything above the limit of sugar in our house so like the fact that we have scavenger in the house is a trip like if there’s sufcanyon in the house it’s gone in like 60 seconds so yeah moon cakes well i don’t know if you know this my dad would go to china once every three months did you know that no my dad that’s very cool would go to china so much that he literally would bring like it was amazing like he would go to china so much we would have moon cakes once a year from china yeah when i when i lived in little saigon for the tet festival um uh i suppose the vietnamese version of chinese new year is that i don’t know if i’m being culturally accurate um but yeah we used to get the the moon cakes with the the salted egg yolk inside yeah there’s just this this just like beautiful pastry crust around just like you know it’s kind of like wet filling of like nuts and bean paste and then the the salted egg yolk just cuts right through it that is a fantastic holiday only tradition wow i think i like moon cakes more than i like panettone i think i like moon cakes more than i like stuff my mouth is literally nicole i don’t have a glandular disorder my mouth is watering it’s filled with saliva thinking about mooncakes dude yeah i think i think mooncakes might be my favorite holiday thing well when we think about holidays what about a box of chocolates from russell stovers oh that’s a good one no there’s there’s a mine shout out to nana out there in allentown pennsylvania uh well she’s in florida now but she’s in allentown there’s a local chocolate maker i believe called joshua early maybe they were like well you were named after yeah i was named after the russell stover of allentown pennsylvania and we used to we used to get the box of those chocolates and when i was a kid like trying to like leave all the harder caramels for my brother because i just wanted the sweet gushy buttercreams uh-huh that’s a special thing and again never had any of those outside the holidays what are some other foods we eat well i’m thinking about like you know my christmas tradition so like you know i grew up obviously my mom is jewish and my dad is just like white um he’s like american like not christian at all but you know like christmas celebrating american person um so you know we used to grow up just eating like garbage ham on on christmas uh but now my brother and i have really made it a point to take up the chinese food on christmas okay yeah and so for the last couple years we’ve gone to this um it’s a wigar restaurant in laguna hills california from the shinjan province um so it’s like chinese halal food very cool you get a lot of jews there too because uh halal and kosher share a lot of the same rules and so we’ve been eating like halal chinese food uh that’s awesome the last couple christmases which is absolutely fantastic they got that like puffy sesame scallion bread so good tofu in the brown sauce unfortunately i’ve never had uyghur food but i’ve always wanted to try it ah so good oh my god the cumin lamb nicole you gotta get down with a cumin lamb on jewish christmas okay fine i’m down tell me when and where to go oh next year nicole next year in jerusalem next year in a uyghur restaurant next year in a uyghur restaurant in south orange county other honorable mentions i feel like as as this comes to a close you need a eggnog ugh what ew i tried it once it tastes like weird throw up i like weird throw up it’s like a creme on glaze uh pumpkin pie pumpkin pie gotta be up there you know i like pumpkin pie tamales tamales aren’t christmas specific though tamales are just the thing that’s like common in holidays and i always make sure to get one get one at el pollo loco every time they do tamale fest they do to what el pollo also has tamales that’s crazy oh my god they they do uh they deep fry it tamale and put it on a bowl of rice and call it a crispy tamale bowl you got to get down to el polio loco for christmas okay japan japan they go to kfc for christmas that’s a big thing they make like a whole show of it i like that popeye started doing uh now we’re just getting into the fast food discussion but yeah popeyes does a cajun whole cage in turkey now i think yeah i’ve seen the i’ve seen the ads for it you got the jewish brisket brisket never been my favorite you got the timmis i don’t eat simmons i don’t need russell simmons i don’t need gene simmons on the holidays i guess that’s just an ashkenazi thing what i think we’ve learned today nicole is that i should go to a medical doctor agreed that’s probably it and also i really want to get into panatoni and i love that there are so many traditions from so many different cultures around certain holidays and it really does make food more important and especially during these uncertain times which if i get another email from a publicist that says during these uncertain times i’m gonna bash my head into a wall just make it a little bit more certain um but you know it is something that i think people can kind of like reclaim a sense of normalcy and kind of remind themselves of traditions and for me that tradition just happens to be wet bread but i’m excited to also get into your dry fruit bread tradition i have a great idea how about i buy you a nice beautiful panettone we turn it into a bread pudding which is which is stuffing which is stuffing but sweet nicole as a as a brilliant mind once said to me same same but different insofar as you have a glandular disorder potentially but again not confirmed because i should see a doctor [Music] all right nicole we’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the internet it’s time for a segment we call opinions are like casseroles [Music] all right so we got at morgankip323 almost everyone puts too much milk on their cereal the best ratio is 78 cereal in 2 percent milk i don’t know if they meant 22 milk or if they just think that every bowl of cereal should be 80 and the 20 is negative space to prevent you need negative space no you need negative space this makes sense to me mathematically in my head okay so do they mean by volume so if you’re going like one cup of fruit loops which is going to be again a majority air and then one cup of milk or are you talking about like 400 grams of fruit loops versus 400 grams of milk because those are those are two very different things two very different things i will say that uh you know whenever you say are you trying to get me to graph a parabola right now because it’s not gonna happen i’m so sorry you take no you take the sine curve and then you set that on a negative regression analysis um i will say what i used to do there was a um a pay-by-weight yogurt bar like before yogurtland took over everything yeah near my high school and they have like captain crunch and stuff right so i used to just fill a large bowl with captain crunch i would pay about 30 cents because it’s by weight and it weighs nothing then i’d go to starbucks next door and i would pour the free milk into my material and i got a bowl of cereal for 30 cents and that’s just smart that’s economics yeah for sure are you the guy that wrote the book for economics is that you that it is with the apple and the orange and it’s like sewn together that’s you huh yeah yeah the hockey players yeah yeah yeah what yeah they’re all hot you gotta be hot to be a hockey player that’s like i said that’s what i remember from that book um i think i see what they’re saying with putting too much milk on the cereal because an intricate part of the cereal eating process is that the milk is then flavored at the end if you put too much milk it’s going to be too dilute but if you put too much milk and you see you only got too much leftover milk it’s not flavored enough you just pour more cereal into that spent milk yes i eat old people milk so all of my cereals are dry so this uh this opinion does not have to do with me at all so whatever i’m an old person nicole can you milk me stop let’s see what’s next that person who reads books cheddar is the best cheese and you can quote me on that yeah it’s pretty good i like cheddar yeah we literally did quote you on that um it’s okay i like it it’s not i mean like you really want to get into like the inner workings of like cheeses like yeah like it’s just it’s the best all-purpose cheese but like it’s not the best cheese uh you know you know i’d probably disagree i’d say monterey jack i think monterey jack melts better i i recently got a sharp cheddar that i was very excited tillamook i’d love to cheese a good sharp cheddar but it had it was too sharp to melt properly so try broiling it on something and it just broke and i was like man never would have happened with monterey jack okay i take that back colby jack is my favorite cheese because i remembered that i am a gemini and colby jack is the gemini cheddar cheddar is a cancer very you know you’re right you got the sharpness that can screw it all up you got this the like mild one and meek and mild no one likes that so yeah cancers are cheddar cheese gemini’s or colby jack what are you a taurus taurus is american craft singles i see you’ve been talking to my astrologer astronomer craigslist friend thank you carl his name is carl carl and vanessa i forgot his name i wanted to call him craig but that was just the list that i found him on all right we got at earth to erica eggo waffles plus craft american cheese slices smothered in syrup yup no i don’t i don’t know i don’t know if this is a yup you know what this is though this is just like a vegetarian mcgriddles yeah oh wow oh wow you’re right you know how like when vegetarians when vegetarian well i don’t i don’t prefer mcgriddles but you know vegetarians go to in-n-out and they’re like give me a grilled cheese and all that is a hamburger without the hamburger yeah i love the grilled cheese i used to be a grilled cheese girl up until like 2011. so skirt it’s good no it’s great i like putting i like putting fries in it but that’s what this is that’s like if you go to to mcdonald’s i guess you know it’s waffles not not a griddle pancakes whatever but you’d be like yo gimme them and griddles without the egg and without the sausage and then you just get like cheese and syrup and pancakes which is not a flavor that i particularly enjoy but i respect your want for it i think you’re correct i think initially i was like ew this is disgusting but now when you break it down to what it actually is i’m down i’m down af mullins sc00 bread and butter pickles are the best pickles all my friends hate them but they are my favorite so you guys have a group chat where you talk about your least favorite pickles that’s crazy bro you ain’t got a pickle chat i’m on pickle pickle chat sounds like a dirty app i don’t like that pickle chat uh my favorite pickles um a kosher dill coaching big old kosher dale maybe a spicy kosher dill you know there’s a rapper called kosher dills not they any good ah that’s a res that’s a resounding yes from nicole i don’t know we’re never gonna get kosher dills on the show if you have an attitude like that no i’ve i’ve never actually got a hypo kosher dill’s music i just know that they exist yeah bread and butter pickles look a little too sweet for my taste they have they have their place occasionally but it’s not my favorite shanny cb23 why do i have to drink more water when i drink so much tea that has water in it are you talking about how like there’s a recommended eight glasses of water a day situation is this what this is they are and i agree i have never agreed with an opinion casserole more okay well like yeah i i think staying hydrated is really important and i feel like you can determine what your hydration is like it can be fizzy bubble what i call lacroix it can be maybe not coffee because i know coffee has dehydrating qualities in it but like yeah something like tea or iced tea or diet coke because no no no because here’s the thing diet coke the number one ingredient is water josh i am not i’m not going to argue about that although you can break this down into like different property like every time say you eat like a giant salad filled with iceberg lettuce right that’s like 95 water or whatever like you’re getting hydrated from that salad so say you drink a diet coke you can break that down into like if you separated the ingredients from a diet coke and consumed them separately right then that’s the same thing as drinking candy diet coke so if you drink you know say 12 ounces of diet coke that would be 11 and a half ounces of just pure water i don’t know and then and then you got away are the other things you’re doing dehydrating you caffeine caffeine can dehydrate you but there’s not nearly enough in there to actually dehydrate you you got a little bit of sodium which can actually help you retain water hello gatorade it’s got electrolytes in it and then a bunch of you know uh what we could colloquialize into the term poison and artificial sweeteners but it’s delicious no you can drink all the tea you want all the diet coke you want you never have to drink plain water i haven’t drink plain water in years a disclaimer we are not doctors we are not nutritionists we are just two podcasters looking for a place to talk we are not doctors yet we need to go to medical school to be doctors josh neither of us have the education background to be considered doctors we can still go back i saw that rodney dangerfield movie i am i am not going to what is that movie called i think it’s back to school i am not going to rodney dangerfield my way into medical school sorry not right now i am all right at def jam sour cream can replace mayonnaise in almost every application this is simply a lie i have tried when i am out of mayonnaise i have tried using sour cream it does not have the salt content it does not have the fat content they are two completely different condiments that look somewhat similar because they both white and creamy i agree i don’t think sour cream can take the place of mayonnaise it can it creates a different flavor profile when you add that tanginess i don’t think it does the same thing as mayonnaise they want it to do the same thing as mayonnaise but it doesn’t do the same thing as mayonnaise so they’re just lying to themselves they’re lying to themselves to make themselves feel better because hating mayo is like such a personality trait you know it’s not that important for you to hate mayo like no one’s gonna hate you because you like mayo so stop hating on mayo for no reason it’s really annoying and stop it just stop it get her junkyard dog baby hating since 87 great name uh salmon tastes far superior than salmon cook no matter which way it may be cooked or seasoned uh okay so one time i went to the sushi bar in glendale next to this wedding boutique and i forgot what it’s called but i had the best sashimi of my life there literally i ate the salmon and it melted in my mouth turned into water straight on contact and that’s my favorite application of salmon i’ve ever had in my life so i agree with you but also people don’t always have that experience with salmon so uh i don’t know i guess i just got really lucky that i had really good raw salmon one time that trumped all other salmon applications yeah the history like salmon has only been eaten raw i mean i know you have like gravlox and cured salmon and i do love especially like a good cured salmon to me it doesn’t even have to be like smoked like i just love cured salmon i made my own um pretty recently but salmon as like a raw application in like sushi sashimi poke all that like it was literally from like a norwegian salmon salesman we talked about this yeah so i’m always fascinated with these like new food discoveries that no one you know had for centuries until one guy was like let me try and make some money now we get opinions like salmon rates superior to salmon cooked um i i really hate overcooked salmon is absolutely garbage to me um i remember the first time i had like a proper like mid to mid-rare cook on salmon my mind was completely blown and i love a good crispy skin mid-rare salmon that’s just served like hot but still a little bit raw in the middle juicy it’s delicious i love a well-cooked salmon fillet but again the best salmon experience i’ve had is that beautiful raw piece of sashimi of the best pork experiences i had was pork sashimi where was this that was good it was like cochon that fancy pig event the dude just had like a like a cured it wasn’t like it was like you know a normal cure like you would do for salmon it was like a kind of like salt cured like a pork that he was like slicing directly off of and he hit it with a little bit of like maldon olive oil hot diggity dang that was good awesome all right at toaster hood i eat doritos with cheese guacamole and tostitos salsa i i don’t like dipping doritos into dips this makes sense i understand this the dip is on the chip you don’t need the cheese with the doritos because it’s already cheesed it’s pre-cheesed for a reason it’s pre cheese are you saying this the flavoring on the outside is the dip it clashes i’m saying the flavoring on the outside clashes with the dips and that’s where i take ombridge with it i will i will accept a hot sauce on the doritos where you dump the hot sauce in the bag and you shake it but i will not accept them being dipped into things i stand by your decision we had a whole we had a freaking manifesto about this last time about and i and i swayed you remember last time i swayed you a little bit you did you did yeah you did but i guess this one just cuts too deep the doritos just too deep huh yeah don’t touch my doritos don’t tread on my doritos brayden underscore m says i will serve this in mexico and it needs to be more popular mexican spanish rice plus banana okay interesting do you know do you know what they call mexican rice in mexico rice [Laughter] rojo con gandules gondolas i think and that’s that’s like an islander thing right like that’s like uh or i think it’s puerto rican or dominican yeah yeah yeah yeah oopsie i dig it i know i mean what do you think the banana they’re talking about are like the uh like platonos no you know i’ve seen like random i don’t know if this is legit or not but like i think i’ve seen like mashed banana next to mexican rice before once or twice like through like random like instagram posts i don’t know about the validity of it but if plantains taste good with spanish rice white can’t bananas right i agree with no i fully agree i love that little bit of like sweetness inside the plate i was really craving a salvador and breakfast the other day oh i had one at a place called con sabor in in k-town it was nuts one of my favorite things i ever did the squeaky cheese the squeaky cheese you get the squeaky cheese and you get the crema and it’s not like sour cream like it’s like that sweet salvadoran crema you get the plantains you get the beans the eggs man oh but kill for a good salvador breakfast oh my gosh i miss i’ve only been there once and it still resonates in my mind because i was like going on one of my solo trips because sometimes what i like to do is like to just drive in random parts of los angeles by myself and just have like a dinner by myself for a lunch by myself so i can clear my head and that was my favorite one i’ve done that in like four years that’s like the best way to experience the city too just like drive around and find a place like don’t don’t look at all the lists you know just drive around find a place and like jump into it it’s not always going to be good you know but neither are the places on the list uh that as well but you know you’ll have some like fun experiences that you never would have uh you never thought you’d have chase and i went to um this random i i like especially along burbank boulevard as you’re like driving out to van nuys there’s just so so many restaurants out there that serve so many different kinds of food um and one cause there’s a lot of like russian and armenian and also like you know different like latinx immigrant communities over there and uh there are a lot of i believe it’s a deuteronomy from the state of durango there’s a place called gorditas durango and they served like a durango style hamburger that had like pineapple and ham and like you know jalapenos on it and stuff and traditional gorditas which is like you know really great but it was a very strange restaurant we were the chase and i were the only diners in there and we had to rely on chase’s um spanish to get us through nice we got at anna vales my wife used to crunch up a snack sized bag of doritos and eat them with a spoon that is because your wife is a classy lady she can’t get doritos covered on her finger she got stuff to do she eat them with a spoon your wife is smart i eat my chips with chopsticks sometimes because i don’t have time to get my fingers dirty i thought you said you eat chips with chapstick i was like that’s smart you dip the chapstick in the doritos they got stuck on there and then the chaps and then the doritos are like an abrasive you know that kind of open up the pores on your lips that’s not an exfoliant it’s not an exfoliant exfoliant that’s abrasive is literally a cooking term like when you use like salt to grind garlic into a paste exfoliant well it makes sense that i rub crisco on my skin for moisture and on that note thank you for listening to a hot dog as a sandwich if you want to hear more from us here 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 and 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 josh what’s your address i want to send you a pentatonin uh yeah yeah don’t actually say your address bro why the people should know what are you doing [Music] thanks for listening to this episode of hot dogs 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 negan’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 alright on apple podcast spotify or wherever you get your podcast all right i like that me too all right all right all right