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 rule book the show is live september 1st to jumpstart the labor day weekend tickets are on sale right now at goodmythicalevening.com hey do you know the muffin man was maybe a serial killer that would dangle treats on a string so he could lure kids and rival pastry chefs back to his home and hit them with a wooden spoon and that he lived on drury lane yeah me neither but we’re not talking about that today what i want to know is are muffins on frosted cupcakes 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 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 handy’s audience nicole i’m i’m po’d right now oh what else is new oh my god i’m peeled right now because because we’ve we’ve been having the wool pulled over our eyes for years why that people think there’s a separation between muffin and cupcake people oh my god of course there is no there is no separate muffins are merely unfrosted cupcakes you serve me an unfrosted cupcake that is now inexplicably a breakfast food called a muffin stop it no it’s not this is a cake in the shape of a cup i i believe that is the bare minimum of cupcake hood no i’m sorry i’m gonna have to disagree with you why why come nicole why can’t i will tell you right now have you heard of the creaming method versus the muffin method oh yeah but there’s some oh yes i please explain the creamy okay let me just pull up my document of assistance here in the creaming method we cream the fat with the sugar until light and then add the other ingredients in the muffin method we mix the liquids and the dry ingredients separately and then stir them together until just combined you’re telling me nicole you’ll tell me that if i cream the fat with the sugar to create it light and fluffily and then put blueberries in that a nice little streusel topping maybe a little bit of warm autumnal spice on there maybe some cinnamon yeah and i serve it at a little donut shop or a little coffee shop for 2.75 cents and a nice little fancy wrapper you tell me that’s no longer 275 for a fancy wrapper what well the 380. how much you’re paying for oh yeah yeah i’m thinking about something about simply coffee in burbank never been patient oh really great cesar milan the dog whisperer goes there yeah you told me yeah i talk a lot about caesar why do you like caesar do you even have a dog no no i don’t even enjoy dogs um but i enjoy caesar milan and also i ran in him at an ashley home furniture in bermuda wow you guys are like two lost soul swimming in a fish school yeah he he was really nicole that was a good one uh caesar milan if you’re if you’re listening out there if you’re whispering i think caesar mullen probably listens to this podcast you were very nice to the staff of ashley home furniture um anyways i’m talking about simply coffee uh fantastic coffee shop in burbank they make great nitro cold brew their muffins like 275 they’re petite but what i’m saying is it doesn’t matter the method right if you’re putting blueberries in there putting streusel on top of it and no one knows if the fat was creamed or not i have never had a streusel topped cupcake i i haven’t either but oh no but i’m saying if the the base right i’m saying an unfrosted cupcake is merely a muffin muffins may have streusel toppings on them i think there’s a world in which a cupcake could reasonably have a streusel topping on it and i believe those are indistinguishable from each other no i disagree completely the two textures of a cupcake versus a muffin are two totally different textures i feel because often like sour cream is added to muffins often right there’s there’s some sort of additional yeah yeah kind of denser but i mean is that not just a denser cupcake because it can you don’t have to say it’s a good cupcake that’s the thing you don’t just say a muffin is a good cupcake you can just say that it’s a dense bad cupcake you know you’re also i prefer muffins you’re getting me a waiver and i’m sorry i’m standing my ground mr man no they’re two different things a cupcake a cupcake is a it’s light it’s airy it’s you know has frosting on it even an unfrosted cupcake is a farce it’s bs i don’t like it you can like put some like uh like powdered sugar on top or some cocoa powder on top it needs something on top of that trace latex cupcake what’s that i don’t know but i really want one i want a wet cupcake instead of too many mommy blogs you’ve just been reading too many it is such a mommy vlog recipe oh my god it’s a mommy blog recipe that i would make and rate five stars because it sounds what an utter treat yeah i don’t know there’s something about it being in a tiny little petite uh edible cup that i don’t know just doesn’t make sense to me they’re just two different recipes it’s two different cooking methods it’s two different baking methods it’s two different treats yeah so so so so you think that there is a a density coefficient absolutely there’s a density coefficient i don’t know the coefficient is because i don’t know what the coefficient is yeah but that’s what you’re here there i think coefficient in mathematical terms means thing i think we can call it a thing so why do you just sense anything no but i’m saying there is a point at which a my cupcake becomes so dense that it transitions from cupcake hood into muffin hood which i think i think this is a common enough occurrence right it’s like um if a i don’t know creme caramel turns eggy enough it turns into a flan maybe a creme caramel is a or say yeah that’s a bad example i’m not trying to think of this fun or the same exact thing okay so it’s like if a soup which again i do not believe soup exists but let’s play with the fact that i do today it’s like if a soup reaches a certain thickness and salinity it becomes a sauce right tomato soup you boil it down enough okay it becomes a sauce sure so there has to be a transitional point there it’s like the activation energy required to turn water into ice right there is a very specific point when it reaches 32 degrees yes and then it ticks over with this like big rush of activation energy that finally causes the molecules to solidify right there’s that transitional point we’re saying that a soup has a transitional point of thickness and i would argue probably flavor and salinity uh-huh that it turns into a sauce that you can no longer eat a whole bowl see i can’t i can’t agree with you because a cupcake does not turn into a muffin and a muffin does not turn into a cupcake you think they start completely different oh yeah by the way that you make them yes and that is solely has to do with the creaming i mean that’s just known it’s not the sole reason it’s the main reason it is the start of the create it is the creation of the cupcake slash muffin that you’re making there is intense there is purpose stop laughing at me no i the messed up thing is that i’m laughing because like i think you might be right yeah i think so too but think about like the variety of cakes i they’re chiffon cakes you know there’s victorian sponges yeah sure all this stuff so many cakes have different methods to them with you know when you cream the fat with the sugar when you add the leavening how uh the speed at which you’re supposed to beat it to create different levels of air that are trapped in the batteries different you know all that isn’t it reasonable to believe nicole is it not reasonable to believe that a muffin might in say a different if you took a muffin batter and you baked that in a cake tin right like like a cake pan yeah is that just a muffin loaf or like or you know say instead you scone it’s a scone one i don’t know what a scone is it’s gone it’s my grandma says my grandma’s from south africa but she has a heavily british accent she says scone though not scone oh josh would you like some scones who says scones i don’t know but i think they might be different because anytime my grandma says scone she’s i believe referring to an english muffin oh so she grandma lily’s just wrong well hold on but if she’s english ish that’s a crumpet but she’s like eastern european jew in south africa an english muffin is just a crumpet yeah but what does she call why did you call it a scone i don’t know she must maybe they call it that in south africa i don’t know yeah maybe anyways uh uh the point is what are they talking about stop running around in circles you know the right answer no but i’m saying you take you take a a blueberry muffin batter yeah take out the blueberries blueberries no longer excess just a muffin right and you bake that on like a sheet pan why would i do that well it doesn’t matter let’s hype that hypothetically you you had but why would i make but why would i do that you didn’t know where you were you thought you were making a cake batter stupid you you made a muffin batter oh my god they’re so different aren’t they play with me here so different that’s like saying no they’re not so different that’s like saying a puff pastry and a pie crust are two they have similar met they have similar you know methods similar ingredients but both are but they’re both pastry right they’re both pastry yeah just in the same way that you know like muffin batter and cupcake batter are both cakes no no you’re agreeing no they’re poor no no that’s like saying a pancake batter and a cake batter the same thing oh that okay now now you’re talking my language yeah yeah yeah yeah see how you talk about those they’re both batters but they’re not the same thing yeah i could pour pancake batter into a into a cake tin i could get some ryes and some leavening in it but it’s just a pancake in another vessel oh crap yeah this is this is where i get got yeah yeah cause i believe that yeah because someone uh it was actually an opinion casserole a while ago where someone mentioned that they just like which i respect this for convenience they just pour a bunch of pancake batter in like a loaf pan not a loaf pan you know like like a 9×13 like cool sheet i remember this one i really remember it and they bake it in the bars and then cut it and then they like you know eat it as like a cake sure which one like pretty ingenious way if you’re like i’ll do that with just eggs bacon and vegetables yeah you stink up the fridge right the fridge well i call them protein bars so i’ll take like bacon cheese like spinach mushrooms and i’ll mix that with raw egg and then i’ll bake it off in a giant sheet i’ll i’ll do about 25 to 26 eggs worth crush the crustless keys yeah the quiche has like you know cream into it there’s like a lightness to quiche there’s also like there’s also yeah well there’s like an enjoyability to quiche that i’m lacking in my protein bars it sounds like a personal thing you know like like it’s meant to be like uh a nice thing and a little tea mine is just meant to get like salty protein into my body a straight bar of egg it’s just an egg bar it turns a little bit gray especially when the mushrooms come there but it’s very convenient and it’s like reasonably tasty it turns gray but anyways the point is yeah you’re right uh pancake i mean pancake batter is very similar to cake i suppose the place where i would disagree is that the sugar content is very different so that’s why i don’t believe a pancake batter is similar to a cake batter just because the sugar content is so low of traditional pancake batter yeah which is what is which is what allows it to cook on direct heat right if a pancake batter has too much sugar in it have you ever taken like cake batter and try to like cook it on a pan yeah it burns it burns yeah it burns immediately yeah it does whereas a muffin batter would react very similarly to a cake batter it would be similar but it’s not the same also whenever you cook a muffin you cook it at a two-tip well oh you’re right typically with muffins you cook them at two different temperatures just with my uh history of making muffins you start at a really high heat to get a really nice crust and then you bring it down so it can get a really nicely cooked center yeah well the high heat causes the the muffin topping effect right yeah well sometimes it does create that that like really beautiful like rocky mountain like surface on it but it like creates a crust almost and then the center can like cook really nicely and evenly mm-hmm that makes sense like a cantalay similar love candles we can explain what a candela is to our listeners oh pass i don’t exactly know what it is i’ve never made one i just really enjoy them so it’s a high sugar very sweet batter that you put in a mold that has these really beautiful ridges on it and you cook it at a super super super high temperature like at 500 degrees and it caramelizes on the outside because it has such high sugar content and then the center stays like a little bit air pockety but still kind of gooey and beautiful and then you pop it out and it’s like caramelized on the outside and the center is like this beautiful custardy batter but it’s totally set and has these little air bubbles in it we used to put a chocolate caramel truffles in the center of them when they were still warm oh talk about the goo yeah yeah that was really good i don’t what what what gives canela because it has this almost like spider webby texture it’s the temperature i so i think it’s a combination of the temperature the sugar content and the vessel that it’s cooked in because it’s supposed to be copper right yeah versus traditional traditionally it creates this like microcosm of everything to go right yeah and increase this beautiful texture that you can’t get with anything same thing with crumpets crumpets have those beautiful little holes in there too and i think that’s from the uh sodium bicarbonate or whatever they put in there that creates these beautiful like pockets of air and these little nooks and crannies that we love in english interesting i do love me some crumpets yeah i’ve never had a crumpet oh you know but you stayed with my grandma but she or she she called them something else she called them they got bees boxes you it’s a beast box box i grew up with a weird sense of what foods are called interesting a bee’s box probably because i had a little hose for the beast together like something like that dude i don’t know she would i would come home from school i lived with my grandma at the time and she would be like oh josh do you want some sausages and i was like gown some sausages it was beefy teen uh and she would just microwave up some hebrew national hot dogs and throw it on top of some mashed potatoes a hot dog is a sausage i know a hot dog is a sausage but i’m saying there are you know like we would differentiate very clearly between a hot dog and sausage at least you know from an american perspective she’s from south africa yeah it’s just different things are different grammar lilly the benefit of the doubt i am giving grandma her chicken cacciatore is water no i love my grandma and her tuna dip is fantastic the secret ingredient is gelatin cream of mushroom soup and gelatin and it’s flames nicole is hot oh my god you need something to eat at granny’s parties while the smoked salmon is finishing de-icing on the table because it’s coming out the freezer because it was bought at the costco six years ago do you say gelatin yeah yeah it gives it a really really lovely mouthfeel i’m sure it does but i just can’t get over the idea of tuna and 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what you want is high quality meanwhile buddy you’re in the right place with butcher box you get delicious 100 grass-fed beef free-range organic chicken pork raised crate-free and wild-caught seafood so get summer sizzling started with the special butcher box deal for our listeners free bacon for the life of your membership plus ten dollars off holy smokes sign up today at butcherbox.com hotdog and use code hotdog to get one pack of free bacon in every box for the life of your membership plus ten dollars off your first order that’s butcherbox.com hotdog and use code hotdog to claim this deal we should get into why i’m so mad nicole why i’m so mad is it are you a cupcake guy uh no no i’m a muffin man i am the muffin man i’m not a serial killer as i established at the top of the show but no i am a huge muffin fan i think the texture is superior okay but i hate the fact that we’ve been bamboozled we’ve been absolutely bamboozled into believing that muffins should be a breakfast food because muffins are a dessert and they’re fantastic they’re both they’re both but i i don’t think i think there is this subset of items i’m so mad at you right now what you mean to tell me you eat bran muffins for dessert bro i love brand new kids i love brand muffins and it’s not for the health do they make you poop good yeah you know there’s a you know but i love just the the kind of like wholesome weedy flavor of bran yeah and i love that in a muffin and what especially when it’s soaked through in sugar what at night time though like after a meal it’s a dija steve it just flushes it flushes you that’s what i want but i think muffins are like the superior version of cupcakes which is why i’m advocating so strongly for this anytime we have an office party and they bring in sprinkles cupcakes i wish they’d just bring in winchell’s muffins spring nicole’s cupcakes i used to love them i used to stand at the atm they were iron man i have been to the sprinkles atm yeah yeah yeah yeah i don’t know i’m not a big cupcake fan either i don’t like cupcakes or muffins i like a slice of a layer cake i agree with that yeah a layer like uh with relatively thin cake layers as well yeah and not thick frosting either just like no i don’t like thick frosting no no no yeah no buttercream american buttercream which also i believe is called crusting butter like the boiled boiled cream no i don’t think it’s i don’t think anything is good i think it’s just your standard i think it’s your standard buttercream i don’t know i saw someone call it american buttercream well i think buttercream is something different than you probably it’s not just butter and sugar when i think of buttercream i think butter sugar and have a little like a little bit of milk yeah you know you know the best way to make buttercream is like actually taking like hot syrup and mixing into egg whites and then dropping in butter that makes it a buttercream is that a uh i was raised i was raised in the cooking world to call that a buttercream but other people might not probably because i learned from people that called it buttercream or like not being a baker is so tough for me but there’s like what like viennese yeah there’s like italian like swiss and like uh there’s like egg yolk buttercream i forgot what it’s called but but like no one is using that’s another thing is i love layer cakes so much and i love uh cake baking i mean not doing it myself but i appreciate it so much um but like that skill to me doesn’t often get applied to cupcakes it it did for a while especially in los angeles in los angeles we had georgetown we had sprinkles we had so many cupcakes crumbs you ever had crumbs oh my god i was the biggest crumb stand ever love daddy you got a sprinkles i got a crown that’s better i was such a brat and then your son being like oh go to susie cakes you’re like shut up get out of here nobody invited you susie but yeah no there was a period of time in la specifically where there was a huge cupcake boom and i have a feeling the food network really really helped with that with the cupcake wars my god yeah cupcake games and all those silly little food now it was bolstered by the red velvet revolution oh my god i hate red velvet they bastardize red velvet yes red velvet is a beautiful light cocoa cake that has a little bit of food coloring that’s what it is it didn’t used to have food coloring yeah i know because the cocoa powder would alkalize with the vinegar yeah yeah i know all about that but no i think nowadays uh red velvet has turned uh into an ugly thing you know how i knew red velvet was done because i walked into a grocery store and i saw something that just said blue velvet cupcakes oh my gosh and it was i once complained to a major grocery store chain on twitter i didn’t even complain i just sent them i just sent them like a tweet of a picture of my mouth after eating one of their cupcakes you did because it was i mean the ratio must have been half cake batter half food dye yeah uh it was unbelievable but here’s my thing we went through the cupcake revolution right we’re having cupcakes we’re fetishized we’ve fetishized cupcakes for a long time i wish we did the same with muffins i think muffins because they’ve been put into the breakfast category that they’re not getting as much respect as they deserve i think they need to climb out of like the the morning dregs and rise to desert stardom because i think they’re a beautiful like uh you know a kind of denser chewier crusty or more complex version totally of a cupcake and less cutesy right just more sort of intense flavor i mean i want to i you know i want to get out there with like caramelized rhubarb and barberry muffins you know give me throw some throw some berries make those for me one time i don’t know how to cook yeah yeah how many times do i have to tell you i have a wonderful cooking show on the internet what are you talking about you know how to cook maybe i should maybe i should get into artisanal muffin baking i think that would be great i think that would revive the american spirit on muffins i think it would yeah start a muffin blog i don’t call god blogs what is this 2012 nicole okay cheese and rice get out of here a muffin tick-tock is that more involved for you josh i got an email the other day from the wix.com support team that was that was like hey by the way culinarybrodown.net is officially expired and i was like oh god i still had a website yeah i got that from godaddy a while ago i’m like i’m not writing your website it doesn’t matter anymore oh tell us your website oh it’s probably weird i don’t want to tell you who who’s fanfic was it i’m not saying anything about anything anymore let’s go back to talking about muffin what else makes me mad what the term quick bread why this was the most exasperated i’ve ever seen nicole she like it was like a damsel fainting in a silent movie with the hand on the head no okay uh because the the split between muffin and cupcake what it really comes down to is a split between cake and quick bread right so quick bread is any bread that is leavened using you’re talking about sodium bicarbonate or baking soda any quick leavener as opposed to like a yeast fermented bread everything from wonder bread to like a sourdough loaf to a baguette um even down to donuts or yeast doughnuts they’re all made with yeast and that gives a signature sort of chewy texture any of these more sort of like crumbly uh moist breads thinking irish soda bread beer bread uh zucchini bread pumpkin bread all that stuff they’re all put in the category of quick bread right so that’s you know with the baking powder baking soda but to me there’s such a huge difference between like an irish soda bread and like say a banana nut bread like banana nut bread that’s that’s muffin batter which i still banana bread is cake banana okay so you hold on you agree that banana bread is cake of course it’s not a muffin batter it’s very close it’s cake if you don’t think you take a banana bread batter and put that into a cupcake tin aka a muffin tin because they are one the same put a little wrapper on it put some maybe put some chopped why do i need to put walnuts in there you don’t need to put ones i enjoy walnuts i would like walnuts i want to put the walnuts and banana bread no obstacles it’s an obstacle gets in the way of the banana flavor i find them complimentary i might even put some walnut oil in there ew what infuse the flavor through no no no you you’re excellent right bananas i feel i feel like those sort of uh phenolic tones would kind of no overlap and be nice maybe a little bit of chocolate chips if i’m feeling antsy you don’t think that you put that into a muffin tin that bakes into a perfect muffin it depends on my bake it does it depends on i mean so many people there’s so many different recipes for banana bread and all that ditto for zucchini bread but they have such a high sugar content right they separate they’re not like a quick bread in the sense of bread whatever so they’re they’re a cake and but then you put that into a cup mold uh-huh that’s cupcake but you think like in a blind taste test someone makes you a banana nut muffin versus walnuts that were put into a banana bread recipe into a cupcake mold and baked you think you could have 10 different people make this banana bread cooked in a cupcake tin and then 10 different people cook a banana muffin in a muffin tin and you shuffle them around how many of them could you guess are the muffins versus the cakes are they blindfolded yes you’re no you’re not blindfolded you can see him you can see him screw it you can see him okay but imagine these are ten people okay okay what are the demographics random people okay well written reynolds like the way you select a jury you’re out there you’re being like uh this is a 34 year old school teacher from bend oregon you know she drives a subaru she really enjoys baking on the weekends you know this is this is a 68 year old grandmother yeah you know from from from portsmouth i don’t even know what state this is talking about is it in rhode island i don’t know maybe portugal she’s from bangor maine okay sixty-eight-year-old grandma from bangor maine she has a garden in the backyard yeah yeah yeah she’s been baking cupcakes for 61 years since she was seven years old based on the why why cupcakes well but she recently got into baking muffins and you have to guess which one this is she baked okay honestly honestly no they look different and if i put a muffin and a cupcake side by side you would know which one’s the muffin no yes you would well it’s bad have you seen the top of a muffin compared to the top of a cup but you’re talking about like a perfect [ __ ] with a coffee shop muffin that’s a perfect muffin top not all muffins have a perfect muffin top you know i wish they did i sure wish they did what you laugh at perfect muffin top yes i got a hard muffin top going right now because we’re just coming out of lunch i always have them i drink i drink a solid pint of dal um and i got this hot lentil liquid bubbling into my tummy and i’m feeling great it was delicious josh ordered doll of the day and i think he presents me for it i know i absolutely love doll uh was it a great choice right before a podcast to drink a pint of lentils no i could have eaten a normal portion like a normal person yeah me too but they’re not and so that’s why i got my red up and that’s why i’m all mad listen josh i know where you’re coming from and i’m really trying to empathize with what you’re trying to say but unfortunately you’re just wrong i think i don’t know how else to tell i think there’s something to method and intent being very important to the statehood of a dish sure right it’s like it’s the reason you know say a souffle and an omelette have the same ingredients but they’re very different dishes based on intent and methodology you know what i mean i agree with you one million percent it’s all about eggs one very different and they both have different purposes i think the purposes for a muffin and a cupcake are very muddled and that’s where i’m getting to me there’s no reason that a slightly denser crustier cupcake should be eaten in the morning and then one should be eaten at night i think that’s very silly and i don’t agree and that’s what i’m mad about i want freedom i want freedom for all people to to be able to eat the foods that they want to eat at any point in day i think they should be able to buy fresh muffins at 8 pm at night i think they should bake muffins all throughout the day i’m sick of getting to the coffee shop you know at 7 pm as it’s closing they’re like we’re all out of muffins but meanwhile the cupcake shop down the street nicole is booming i’m sorry josh you’re booming i’m so sorry joe we feed pop-tarts to children josh i’m so sorry breakfast oh i’m really sorry i feel like this is really uh a pop-tart it’s not a it’s a dessert tart is the french word for yeah you’re right i know i know it’s a toaster it’s hard but you have to toaster strudel i know you keep just saying words no dessert yeah you’re not gonna say ho hos or something i don’t know what about swiss rolls little host cakes you know like come on you know what am i talking about okay josh stop you need to grow up and you need to realize that a cupcake and muffin are two very different things although they’re cousins they are from different families and they’re adopted and they love each other okay that’s a heck of a way to win arguments go go muffins are cupcakes grow up grow up josh muffins aren’t cupcakes they’re not they’re so different they’re too literal different things what if i put frosting on a muffin no you’ve gone too far no yes you’ve just frosted a muffin i think i’ve learned something today you’ve never had a muffin with icing on the top i don’t think have you had a muffin with ice cream yeah yeah it was uh oh is that uh uh cupcake got her boom uh no no i the thing where you kind of got me was like uh you know the pie crust versus puff pastry and so many pastries are so similar but they got different names right a queen of mine a croissant yeah the same thing they got different names for slightly different shapes you know crappy croissant might be gnarled and look a bit like a queen of mine you know an ornate queen of mine might be folded in such a way that it could be confused for a croissant but they’re different and i have to honor the artisan who made that yep you can’t put strudel in a toaster what how do you put toilet strudel on the toes what who gets still mad about that cereal is a dessert cereal i want to take coco crispies no mickey i’m not wrapping up i’m not there’s a sign in the window says rap what happens if you take coco crispies cereal you make a risotto with them you’re a disturbed human being well we’ll go to the doctor i don’t know what else to tell you uh yeah i think you would we don’t have to end this podcast or losing it’s just realizing when you’re wrong and that’s what i want you to do josh there you and i we listen when we when we don’t agree we both lose remember that yeah yeah we are one unified force one team one yeah you’re just wrong right now when it comes to your journey hyundai is thinking of every mile that’s where the new 2023 hyundai palisade comes in the palisade offers all the technology safety features and comfort a family needs for the journey ahead and boy does it really have so many tech safety and comfort features stay connected with the palisades wi-fi hotspot capabilities so you can keep the kids entertained on a long car ride or help a friend work on the go if you want to start that weekend trip early and if you’ve ever been clipped or had a mishap or you opened the door into a vehicle behind you the class exclusive safe exit assist the hyundai palisade has is a lifesaver it prevents the rear doors from opening if the vehicle detects traffic approaching from behind the palisade also has available third row heated power folding seats which is perfect for people who run cold and it can fit up to eight passengers comfortably taking this car with this much capacity would be a huge asset on that next group cabin you can say that again nicole it’s your journey learn more at hyundai usa.com safe exit assist is not a substitute for driver passenger attentiveness always be aware of your surroundings and attentive of approaching vehicles [Music] all right nicole i’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 time for a segment we call opinions i like casseroles [Music] nicole was either miming or playing on ball defense with her hands while she did that i couldn’t tell if you were trying to get out of a box or if you were guarding the passing lanes on the perimeter i don’t even think you know what the second thing means what was it guarding the perimeter guarding the passing lanes on the perimeter someone’s trying to someone’s trying to swing someone’s trying to swing to a flashing three nicole driving where’s reference basketball it’s basketball i don’t know all right first first up we got at jeff mccourtney actual best frozen pizza we must have proclaimed that there was the best frozen pizza i still believe it is red baron or wild mike’s costco oh yeah costco actual best frozen pizza freshetta gluten-free four cheese super crisp crust i don’t believe either of us have ever had freschetta gluten free never never but the reason we wanted to do this and not gloss over it is because i had been pronouncing that fresqueta like giada di lorentis i had been saying frescata so it’s freschetta it’s but it’s pronounced freschetta how do you know that uh in commercials they say freschetta okay but i will say one time i went to the bucca di beppo the most authentic italian restaurant in all of america okay honestly one of those chain italian restaurants i really love and like i didn’t go giada on it i didn’t go bruschetta i was just like hey can i get the bruscada this river goes did you mean bruschetta and i was like i’m at a crossroads right now where i don’t want to make it a thing i just they have a really lovely bruschetta there and i just wanted it but i was like if i say yes i meant bruschetta i would have felt you know like a like a phony okay no just being like i want your approval like oh my god yeah i’m such an idiot people please but i certainly didn’t want her to go away from that thinking like oh this a-hole you know is trying to get at me and go brusqueta um so anyways i just said like yeah i met bruschetta and then stared at her and then we got it anyways this is awkward standoff and that’s the reason i want to talk about this opinion oh okay well uh uh this opinion is good okay i have nothing else to say bbilish 24 says bbilish bb this is billy eilish billy eilish come on the podcast people need to stop putting raisins and everything i love raisins but pies salad etc don’t need raisins i love raisins and things but like some things not all things like in my in my uh cereal great oh lovely yeah in uh in a chicken curry salad really really good um just a handful just uh raisins plus my mouth equals pretty good uh i’ve been buying raisins is weird right we can agree on that yeah why do like you don’t buy raisins they’re just in your pantry right yeah they’re just there no one’s ever bought raisins but there’s always too much of them honestly that’s so true my cooking has existed with raisins and so i have at home this just like you know probably a pound box of golden raisins which each large handful is probably like less than an ounce yeah so there’s just so much of it and so i’ve actually been tossing raisins i mean raisins are pretty commonly used i mean well fruit and you know savory dishes is like pretty common in a lot of parts of the world i’m thinking morocco i’m thinking like persian yeah and so i’ve just been tossing raisins into random stews that are pretty heavily spiced generally got some sort of you know tomato component into it yeah freaking lovely yeah oh my god you get like a really like warm warm spice plus some heat in there some raisins i’m a huge fan i like raisins and coleslaw okay um which is an unpopular opinion yeah yeah yeah liking coleslaw is an unpopular oh i love coleslaw but putting raisins in it is like doubly bad you wanna you want a weird opinion uh is coleslaw a salad it’s a coleslaw is a soup kfc coleslaw is is technically a gazpacho yes it’s a cold cabbage speaking of which you should read the next question oh at hughes clan cosplay pickle relish is just a gazpacho yeah it’s it’s like a it’s condensed gazpacho condensed yes it’s condensed you take pickle relish you combine it with equal parts water and you do get a very strangely flavored pickled pickle gazpacho yeah correct i i do not enjoy um pickle relish like prepared pickle relish i do i think i generally when i want pickles i don’t go sweet i dig on some bread and butter pickles once in a while uh but often like say you’re making a thousand island fresh chopped pickles versus just prepared pickle relish world of difference i really really love the flavor of relish sometimes like in a tuna in a tuna salad it’s really really good that’s very nostalgic it’s pretty good i don’t like it on my burgers though but a little bit of relish you know every now and then makes you feel good that’s the thing i i do not enjoy uh fat burger very much they are not my preference burger yeah they put relish and mustard on their hamburgers by default you can you can ask for it to not be there yeah but it’s the fact that they do it by default that gets me to not trust them yeah yeah yeah lobo 13 says mayo on a sausage and pepper grinder with heavy maws is bomb yeah it sounds pretty bum i kind of want to eat that yeah that’s awesome i am i also really enjoy mayo on a cheesesteak especially if you’re using provolone on there so something like having like having like a like a motz on a sandwich like that it doesn’t it’s not a self-saucing cheese some cheese that have a high enough like fat content right they’re like self-saucing in a way that’s such an interesting take to call cheese self saucing right so it is i mean even like a medium cheddar is it almost acts as a sauce with the amount of moisture that’s coming from it but something like a moths or if you’re using a provolone cheesesteak like use white american and cheesesteak that emulsifies with the beef fat to create its own delicious sauce yeah but if you’re using provolone right too low moisture too much protein you don’t get that so i like to take a little shmear of mayonnaise and it almost like gives the illusion of like a cheese whiz we get all that flavor from from the provolone so this is kind of in that same vein and i really love that people need to be more comfortable with hot mayonnaise i hate that you said that so much but yeah hot mayo is not that bad people are just have aversions to weird things yeah blowtorched mayo well that’s a little bit i mean the way they do it on like a dynamite roll oh wow when you say it like okay dynamite rules okay i love dynamite rose cena is one of my favorite thing at a time explain what a dynamite because people might not know so a dynamite rule is just i think it’s a california roll maybe with avocado sometimes not and then it’s just little dollops of spicy mayo on it sometimes you can put scallops on it but sometimes i just like the spicy meal and then they broil it yeah they broil it and the mayonnaise cooks and gets all fudgy yeah but they put spicy mayo on it i love spicy mayo if you listen to this podcast you know how much i love spicy mayo so spicy mayo spicy mayo that has been blow torched and put on sushi that’s hot and it’s just real real good yeah you get the hot mayonnaise in the cold california oh my god oh my god that’s so good oh my god it’s so good uh we’re such epicureans all right at curly underscore caps fuego takis dipped in vanilla ice cream is the best snack ever i’ve heard of people doing this with hot cheetos i think takis would work better than hot cheetos though yeah it does because it has a higher acid and a lower a garlic cheese component yeah lower cheese garlic onion yeah there’s there’s like the main difference between taki fuegos or the main difference between fuego takis and flame hot cheetos is that flaming hot cheetos have more like garlic onion cheese yeah takis are just pure acid heat spiced chili good good that works with ice cream the toasted corn works really well with ice cream this sounds very good i’ve never done it i know what i’m doing peru says mac and cheese is best eaten with avocado and valentino sauce you probably mean valentina hot sauce yeah i love valentina the first time i was introduced to valentino when i was 20 years old and my ex-boyfriend made me breakfast tacos so uh valentine is a good breakfast hot sauce it’s a really good bread it’s kind of like tapatio adjacent for me it is really good on breakfast tacos and breakfast burritos i love it and you know if you’re eating mac and cheese with avocado and valentina you’re probably a good person yeah yeah moral compass clean slate good person love you come to my house it’s like you see someone put like a poached egg into into like uh instant ramen and you’re just like yeah yeah you’re my people you’re my people yeah this is things like yeah you’re my people yeah you’re our people you’re people agree with that call us let’s hang out at j monahan o five one six flavor blasted goldfish in sriracha hit different on top of any stove stovetop mac and cheese i love topping stove because i i do enjoy i like a good like hearty baked mac and cheese cheese gets super caramelized and you get that that brick factor yeah with the stretchy cheese i also do love just like a creamy stovetop mac and cheese i’m i’m a stovetop girl yeah exclusively yeah i think so i don’t know why i mean they both they both have their place i can’t i can’t personally recreate mac and cheese baked as well as i can as other people can like i can make stuff top mac and cheese with the best of them i think i agree with that but i cannot make back baked mac and cheese the way other people can and i’m not as talented and i’m not as deft at that form of cooking it is it’s like it’s like alchemy i followed people’s recipes too and i had their their baked mac and cheese like mine mine doesn’t come out the right way oh like the kitchenese does yeah yeah kitchen used a mac and cheese recipe uh her baked mac and cheese recipe oh my god probably the best recipe on the internet i think it’s i think it’s the most amazing recipe and she really puts a lot of tender loving care in her cooking so i tried to do that one time and i just i it was delicious and it was good but i just didn’t like your pictures it didn’t and she just needs to make it for me and send it to me so i can try it we should get ange uh angela davis uh she she is like one of the best recipe writers on the internet if not my personal favorite i made her roasted mango pie holy crap sounds next level unbelievable everyone yeah go check out at the kitchen on twitter uh buy her ebooks she she rules she really does oh yeah goldfish are tight oh this okay so you know how i said the last the last person was like my people this i don’t really i actually think this is more my people i see the avocado and valentina which is funny for josh that’s where we differ because i understand this because i like the creaminess of stovetop but i also want a little bit of crunch and then i put you know hot sauce on ninety percent of foods that i’m eating uh and sriracha i think is a nice mac and cheese hot sauce because you don’t get the acid that may like obstruct i still like acid on on mac and cheese sure but like you know sometimes you don’t want that i want something a little bit more ketchupy a little bit more sugar something kind of nostalgic for me that’s sriracha this is my people j monahan coming out i’ll call you nicole’s gonna avoid you and i’m sorry no i’ll pick up the phone jilljohnson277 says i eat dill pickle seasoning for popcorn straight lick my finger dip in the powder and eat it weird you know you shouldn’t ask us if what you do is weird yeah we’re not good barometers we’re weird we have our weird quirks and quips with food so why i don’t think we’re weird i think we’re deceptively worldly and also like um you know accepting because when i hear i eat dill pickle seasoning straight my mind immediately goes to uh lucas powder yeah lucas pad right there like tamarind yeah i mean it’s literally just a delicious acidic you know salty sweet powder yeah that you eat and it’s delicious it’s like a pixie stick with you know some more like panache to it yeah for sure and so i don’t think this is weird at all i think that’s really fun occasionally if i want to feel something i’ll just take some tahin and let’s put some tahini in the palm of my hand give it a little lick yeah yeah i don’t think this is weird at all i think if it works for you it works for you absolutely yeah i have some dill pickle seasoning i just bought it’s literally in the kitchen so i think i’m going to do a little finger dip pretty soon do it i’ll try it uh at cats at it again cat what did you do you’re at it again taco bell tacos are only good if you sub for chicken i don’t know what that quote unquote beef is made of but it is whack that beef it is actually made what do you unleash the can of worms cat you are at it again cat if you simply do a google search for taco bell beef you will be directed to a taco bell website that breaks down every single ingredient of what is in their beef because they were hit with a uh a spurious lawsuit that claimed their beef was only 34 beef by weight when in fact it was 88 percent which launched several people you know a tirade saying you know taco bell what is the last 12 percent they had to make a website disclosing what the last 12 percent is and it’s things that are crazy like spices and water and a little bit of starch like oatmeal to get the spices to bind with the beef and the water even better so it is pure beef it’s like a um a braise it’s like a bolognese it’s like a ragu it’s like a picadillo taco bell beef to me is like a very very well seasoned delicious mexican-american bolognese and i am a huge fan uh their chicken on the other hand their shredded chicken i thought was their best chicken iteration they’re grilled chicken i actually used to work at a catering company at ucla that would like feed all the athletes but restaurants that are on college campuses and in airports they’re like contracted out to third parties yes so for some reason we shared the commissary kitchen with taco bell and we would serve these large sacks of taco bell chicken okay and it’s coming you know pre-chopped with the fake grill marks on it uh and to me it just has this very kind of weird acidic saline solution soaked into it that i’m not the biggest fan of their shredded chicken with salad but to me by far the best meat option taco bell is their beef um i’m a beans girl oh yeah oh their beans are fire too i like soupy beans taco bell got great soupy beets yeah i i just i sometimes get their beef but most of the time i’m getting their beans they’re relatively similar if you really yeah yeah yeah they are very similar textures and flavors it’s a nice flavor paste yeah that’s what i want sometimes i just like my beans no totally fair yeah no beef sub beans shout out to kush boucha friend of the show and my best friend deep both both bonded over the no beef sub beans and on that note thank you for listening to a hot dog is this 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 in handyzada 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 you can hit us up on instagram at mythical kitchen we i’ll see i’ll i’ll see it here i’ll see you in another time [Music] when it comes to your journey hyundai is thinking of every mile that’s where the new 2023 hyundai palisade comes in the palisade offers all the technology safety features and comfort a family needs for the journey ahead and boy does it really have so many tech safety and comfort features stay connected with the palisades wi-fi hotspot capabilities so you can keep the kids entertained on a long car ride or help a friend work on the go if you want to start that weekend trip early and if you’ve ever been clipped or had a mishap or you opened the door into a vehicle behind you the class exclusive safe exit assist the hyundai palisade has is a life saver it prevents the rear doors from opening if the vehicle detects traffic approaching from behind the palisade also has available third row heated power folding seats which is perfect for people who run cold and it can fit up to eight passengers comfortably taking this car with this much capacity would be a huge asset on that next group cabin you can say that again nicole it’s your journey learn more at hyundai usa.com safe exit assist is not a substitute for driver passenger attentiveness always be aware of your surroundings and attentive of approaching vehicles tip of approaching vehicles live of approaching vehicles