ramble hey before we get into today’s episode we want to tell you about good mythical evening for one night only we are bringing you good mythical evening streaming exclusively on moment house get your ticket for a most indecent sloshy and random show that takes our classic good mythical morning favorites and torches the rulebook the show is live september 1st to jumpstart the labor day weekend tickets are on sale right now at goodmythicalevening.com i usually try to look on the sunny side of things but a debate like this one i don’t get over easily now before you say anything nicole because i’ma let you finish but beyonce had one of the best ways to cook an egg of all time uh this isn’t actually about beyonce it is about eggs so today we’re coming out of our shells and we’re cracking the code on what’s the best way to make an egg this is a hot dog it’s a sandwich and the longest intro of all time ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense a hot dog is a sandwich a hot dog is a sandwich welcome to our podcast of hot dogs is the 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 zada and today nicole we are taking on wow what a controversial subject i don’t think this is controversial are you kidding me they say nicole they say that every pleat in a chef’s toke represents a different way to cook an egg who’s ever said that have you ever even worn a token dude no literally never do people do ever do chefs ever wear the old timey french hats anymore uh i think only the instructors do like just to prove like i when i am an instructor but like i don’t think people wear tokes actually anymore it’s it’s culinary school instructors and chef boyardee and people that dress up as chefs for halloween and people are dressed like they’ll they’re dressed their kids as chefs which is very adorable they’re cute then they wear the chest stuff uh but no what i’m saying is like egg cookery is something that is steeped in food classical training and all that and so i mean there are infinite ways to cook an egg across so many cultures we did what came first the chicken or the egg uh before and we talked about eggs it’s thousands of years old the tradition of eating them mm-hmm but nicole i’m asking you today what is the best way to cook man this is a really really tough one for me i’m i’m a simple girl you know i might not actually i am i’m a simple girl and i like my eggs cooked over medium that’s what you that’s what you’re taking for the best way to cook an egg you have eggs uncooked eggs i don’t eat all that i don’t need all that to be satisfied all i need is one egg cooked over medium in a skillet with a little bit of neutral oil that’s all i need and it’s perfect and it’s simple and it’s jammy and it’s set and it’s just it’s just perfect that’s the best way to cook an egg poached i think i think what an over medium egg does okay let’s break this down what is what is the purpose of an egg sustenance no it’s to be sexy eggs are not sex eggs are the sexiest food not too eggs are chicken periods what’s sexy about that oh oh are they is that biologically accurate they’re chicken chicken menstruations that’s the release yes do you know how female bodies release an egg during yeah it’s the same thing i recently did find out that women lay eggs i i did find out that i was watching borat the documentary film made by sasha baron cohen real documentary yeah it’s a real joke and there was a woman that laid an egg in that video and um and so i’m pretty sure uh no i i do think okay not to to go into the gross history of men comparing um sexiness and food and all that but to me like the reason i love eggs is because they they like wiggle and wobble on the plate and then you cut into the yolk i mean yolk porn is a genre of food on the other really it sure is yeah and so for me a poached egg gets you that yolk porn in a way that over medium cannot i know why you think eggs are sexy why it literally has to do with the bio i don’t like this is getting into weird territory let’s run seriously i’m being serious so sexy has to do with sex production and an egg is the symbol of fertility fertility sex sexy egg yolk porn drop mic over medium eggs why do i also find ham sexy no but i i think i think there is something there’s something that’s like uh unctuousness of a poached egg that you can’t get with a with an over medium egg why overmedium still has a little bit of that no but it’s it’s flatter with a poached egg you drop the egg into the water and then it all kind of like seizes up and it forms like it spherifies around the yolk in a way that you don’t get with like the flat cooker you have an over medium egg but it’s still it still gives you a good pop it still gives you a decent possibility we’re not talking about decent we’re not good we’re talking about the best but not all eggs have to be yolk porny to be the best no that’s true have you ever had a scrambled egg young man i’ve heard of him no but i mean that’s you know it depends what you’re looking for out of your eggs yeah right because the majority of the eggs that i eat they’re scrambled to hard because that reminds me poor they’re scrambled dead poured in the pan because that’s what i grew up eating at like diners right you go to denny’s you get the scrambled eggs omelette yeah or like an omelette like a nice brown cooked omelette yeah brown yeah caramelized egg omelette like the type that my nana used to make you know in the pocono in the poo canoes when you go out there so like eggs a lot of it a lot of what i actually eat is rooted in nostalgia but when i was thinking about this like the best way to cook an egg i came to poached and i don’t see any advantages in any other eggs that have a poach i think poach is an absolutely amazing way to make an egg i do think it’s a little bit intimidating for it is some for some people i actually uh had a mass text with people and copy and paste it and it was how to poach an egg because i was asked so many times by so many different people that i literally had a note in my phone that was how to poach an egg i would break it down i would talk about making a vortex i would talk about the vinegar i would talk about the salt and all the things that go into making a proper poached egg i’d be like send me a video so i had a collection of people making poached eggs and showing me their yolk porn you have a whole like folder in your phone i did i did on my old phone of friends making poached eggs yeah because they would always ask me because like i want to learn how to make poached eggs and i said here’s how you do it’s much easier than you think don’t be intimidated go for it i do think there’s something simple about just throwing an egg in a hot skillet it’s true and it’s it’s low touch ease and accessibility i’m a big fan of ease and accessibility even though i love fancy stuff like uh what’s the egg in the glass jar the eggs that’s yeah that has like a little bit of a lot of people like excellent do like a little potato puree on the bottom yeah yeah that’s a sexy way to eat an egg that’s a very sexy way to eat an egg but i’m not talking it doesn’t always need to food doesn’t always have to be sexist sexy sexist food doesn’t always have to be sexy sometimes food is just for sustenance and we know that it’s true yeah and that’s a big i mean so like 80 of our meals in the kitchen so to break down to break down how we eat in the kitchen um you know sometimes we’ll get food catered and we’ll all enjoy like a nice salad but a majority of the time it’s rooting through our fridge to find leftovers that we can just like snack on throughout the day as we do our work and um 90 of that food is just you know the five dozen eggs we have in our fridge and so the amount of eggs that we all eat in the kitchen it’s i mean absurd and i’m trying to think of how we all cook our eggs i eat at least four eggs a week i don’t eat like four eggs a day you eat a lot of eggs but that’s because you have your your mask you have large you’re ma i just say you’re massive because you’re not massive but you contain a lot of mass like statistically i’m like on the larger side of humans yeah and like and like you need that and you work out so much so like you need that like stuff i’m just eating eggs my dad also is like the biggest like egg chef ever like he is passionate about breakfast my dad is the best breakfast maker of all time his hash browns are always brown and crispy his eggs are always perfectly cooked literally he’s the egg man in my house there there ain’t nothing like a dad cooked egg a dad cookie is the best cooked egg that’s the best and not to you know parrot single mother families you can have dad cooked eggs a mom can cook a dad cooked egg of course a child can cook a dad cooked egg too of course you just gotta it’s like it’s like the dad pancake where it’s like a little burnt but you like it yeah it’s a little bird it’s a little doughy my dad’s scrambled eggs is just beautiful because a lot of times in persian culture we put a little bit of turmeric in our eggs and a lot of the times we put sliced tomatoes in our eggs and we cook the tomatoes in the turmeric oil and then crack some scrambled eggs on it it’s really really good but uh yeah dad cooked eggs are really special my my the strongest memory i have of dad cooked eggs like my dad did not know how to cook but he would like try with certain things and you know i think he was a short order cook like in college at some random dinner okay yeah and he would talk about how they at this diner they used to uh they sold muffins that got you know pre-made in a bakery and they would ship them to this diner and then the way they would serve them is they would cut them in half and then just griddle them in a ton of clarified butter i don’t know how good does that sound oh clarified butter and a muffin oh my god oh my goodness sugar starts came but anyways the dad cooked eggs what we would do is every weekend we would you know just take whatever leftovers were in our fridge and we would chop it up and put it into just an unseasoned brown egg omelette yeah and i remember so much we would take um like a leftover steak and it was almost like bad steak do you know cube steak yeah of course yeah the one that’s gone through the through the machine through the mechanical tenderizer yes yes yes yeah so we would take like some leftover cube steak that we had we would cut out super fine we’d chop up fresh jalapeno and then the mexican blend cheese that you and i both grew up eating in our home we sure did yeah the like generic brand yeah the same crafts this ain’t even lucerne no the store brand baby and you put that into the just like this brown egg omelette um and it was just like perfect and such i’ve like remade that dish for myself just because it’s so nostalgic oh so nostalgic yeah my dad makes it like once a month and i’m just like thanks dad like it reminds me i’m like you’re that’s why you’re my dad because you make the best eggs how about the fancy eggs how about the french omelets and stuff like that i think uh chef ludola fabric is that how you say his name chef chef so this is a friendship in los angeles who makes one of the most incredible omelettes i’ve ever had yeah i mean it’s just the most gorgeous it’s an anxious omelette yeah yeah it’s amazing and i think people have recently realized that eggs are cool again mm-hmm i don’t know how to expect because they’re sexy i guess they’re just you know i missed egg day on culinary school didn’t you really yeah i feel like that’s the reason you go to culinary school it’s for egg day i miss egg day and i try to make it up and they’re like you just go we’re just going to give you a b plus and i said i want to learn eggs so i just kind of tell myself eggs but making a french omelet’s one of those things that’s like really impressive yeah when you can make a good french omelet or like soft scrambled eggs that’s like a really impressive like cookery of food also i think i’m starting to agree with you on the poached eggs things because my like go-to meal when i’ll try to impress a guy was always eggs benedict so because it is it’s a sexy dish you go to the ihop you get the eggs that addicted you’re like well that’s a sexy ihop josh i’m starting to think that actually my answer might be poached the answer is poached oh it would be clear it’s not i think that’s understandable but i mean that said there are other egg dishes out there because french omelet was my other answer damn it because i love what what separates a french omelet from the american omelette right i talked about like the the browning on the outside of the eggs like my dad would cook one crazy adhd aside ihop um puts pancake batter into their omelette mix what yeah so i used to get no they don’t they do i know that they like disclose it they’re they’re they think it’s a good thing they’re not running from it they’re like that’s what makes her almost extra light and fluffy i’m like what do you mean light and fluffy you’re adding flour and well it doesn’t kenji lopez add cornstarch to his angie lopez adds a little bit of cornstarch to his eggs so maybe there’s something to it maybe there’s something and i love the chicken fajita omelette at the ihop they put the paste salsa in the omelette i haven’t been to ihop in a cool minute i’m sorry but anyways what happens uh with a french omelet is the whole goal is for it to be the pale yellow color right so there’s supposed to be no browning on it from the butter and then the inside texture of the omelette it’s typically rolled in like a um a tri tripart is that a term it’s like rolled in like thirds right it is now yeah it’s rolled into like a tripart and then it’s served you typically rub some butter on the outside of it maybe a little bit of flaky salt but the inside is supposed to have the texture of there’s apparently no literal translation to this but it’s uh i believe bavous and bhava’s kind of means like dog’s drool like that you know the you know the thick drool that’s on the outside of a dog’s mouth yeah but it has rabies you know yes is that true this is i swear this is so much like egg bs right now it’s crazy there’s pancake mix in the ihop there’s dog jewels that’s the beauty of eggs that’s a beauty of eggs there’s so many ways to cook them and there’s so many weird codes of what people want and so at petit tua the restaurant nicole is talking about they like lit the la culinary world on fire with a simple french omelet stuffed with boars and cheese which is like this it’s french cream cheese is what it is it’s like herbs in it yeah it’s like it’s like you get the philadelphia chive cream cheese yeah it’s that but like times like 15 inch flavor yeah and they take that and they put it inside this this french cooked omelette that has that buffoos dog’s jewel anxious center and then the borsen cheese they serve it with some dressed greens they put some chives on it it’s most beautiful dish and it’s uh three eggs that cost eighteen dollars which is absurd but that said you also pay thirty dollars for a cheeseburger at this restaurant exactly um for the same it’s for the seeds for the food it’s for the cookery it’s for the cooker yes also i had a really great burnt basket cheesecake there once oh my god oh my god i miss that place um but anyways so the french omelet to me is one of the best ways to cook an egg because it almost satisfies that like kind of sexy wobbliness of a poached egg except you get this like awesome culinary cookery you know in it yeah for sure there are few better foods to eat during the summer than a nice juicy grilled piece of chicken or steak or salmon that’s right whether you have a go-to favorite or you like switching up what you’re grilling you can improve your grilling lineup this summer with 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listeners free bacon for the life of your membership plus ten dollars off holy smokes sign up today at butcherbox.com hot dog and use code hot dog to get one pack of free bacon in every box for the life your membership plus ten dollars off your first order that’s butcherbox.com hotdog and use code hotdog to claim this deal but then there’s other omelettes nicole whoa oh there’s other omelettes what do you mean okay so i also talking about i’m talking about uh omu rice oh japanese omurice never had that before i have had it once at a in izakaya in torrance torrance is a lot of people in l.a they’ll go to little tokyo you go to satellite japan town which was formerly called little osaka but the largest concentration of japanese people in japanese restaurants are down in like torrance the south bay gardena that all area and i went to an izakaya there which is like a japanese like gastropub drinking hall kind of thing and they had omurice so omar rice is very similar to a french omelet this in the sense that the inside is like just molten egg come up to temp and then the outside is a thin cooked egg skin but what they do with the proper omu rice is they will somehow like seal it like a purse yeah they seal the molten inside with this outside egg skin and then they pour it over rice and they take like a knife like a scalpel and they run it down the edge of this omelette and the belly of this omelet flops open you get this like liquid egg cascading yup have you ever tried to do it no i’m no i’m too intimidated i can’t i’m not that talented impossible i’m talented i’m not that talented no that’s a different level that’s a different level of like shokunen artisanal artists who that is just uh like you have to dedicate at least like 20 of your life to learn how to do that yeah and i don’t want to do that right now i i got about four percent i’m going shark tank math on this leave it to the experts you know just leave that part to the experts i’ll sacrifice four percent of my life to learn how to cook this japanese omelette sharks for 10 equity and my egg business i every night first so i talked about how much eggs i eat because i’m a large person and i’m trying to stay like large you know yeah thank you thank you um i every single night for a period of maybe three months i would cook myself a three egg french omelet good for you and i and i just tried to perfect the technique um and i got like pretty dang close and i was like really proud of it and i still do it sometimes so like that is another way that is a huge go-to for egg cookery for me oh my god have you ever had a like toast toast soldiers and you dip it in the egg i’ve never i’ve literally never despite my grandma being like so british oh my god because i’m with the egg and like the holder the egg holder what is the deal with egg oh my god oh my god like a candle stick for your papa if you want to talk about nostalgia anytime i had a throat ache or any time i had a sore throat my mom would make that for me and it would like coat my throat apparently it’s supposed to make me feel better like the egg yolk just like the fat in the nutrients yes i guess so literally she would just make it for me and i had my own custom cup i cooked that had my initials on it okay so so this is a so this is a soft boiled egg right yes soft-boiled egg and then you have little toast soldiers little just like toast points i guess but mine were always like uh you know just random lavash bed in like the fridge and uh you you kind of crack open the top and then uh the top is like barely set the white is like barely set and then you crack it open and then you just dunk it in and it’s like yolk porn times like 5 000. it’s amazing but i think that’s one of my food memories that’s one of my like nostalgic food memories too so i think that might be number three for me wow i’m just just i’m just rediscovering all the ways there are to enjoy an egg right now it’s more than anything else yeah this is fun especially when you start going like kind of like country to country because we’re we’re talking about the french omelet the omar rice that made me think of japanese tamagoyaki i was gonna bring that up wow i just love the intensity of flavor that it has yeah it’s just be it’s a beautiful symphony of flavors like the mirror and the dash the sugar and the egg is just it’s just so well-rounded and it’s beautiful do you ever see jiro dreams of sushi of course yeah there’s that scene where the dude has been apprenticing for giro and talks about how you can’t work for jira unless you’re able to wring out a towel full of boiling water with your bare hands which i feel like i’m ready oh yeah you you you’ve been pregnant you’ve been sharks i’ve been dedicating twenty percent of my life to be able to bring out a hot towel to work for jojo’s sushi jiro i’ll demo 10 of my life um but there’s that scene where the apprentice after like 10 years and hundreds of attempts he finally gets the tamagoyaki right yeah and apparently like on the first try giro spits it out and he’s like this is trash go back to work and he starts breaking down crying and this isn’t even when we think of sushi like especially at you know that level of jiro like he’s going to these octopus fishermen that have been fishing the same hole for octopus for a hundred years amazing and he must found that massaging an octopus for exactly in 97 minutes is what makes it the best but this is this ain’t like raw fish preparation this is eggs this is and that shows like how difficult it is how much precision it takes to cook eggs properly it sure does and we tried to make tamagoyaki me and trevor you did but you know what there’s there’s ways you can still satisfy the craving of tamagoyaki without having the artistry behind it you just put sugar and eggs and scramble it up yeah pretty much pretty much uh so we talked about the best ways to hook an egg let’s talk about the worst ways to cook an egg i might have a really hot take here oh my god what is it sunny side up i believe the sunny side up might be the worst way to cook it hate sunny side up eggs i mean there’s like a lot more um egg fudgery going on like uh cloud eggs you’ve seen that oh ew claudia what they what they do is they whip egg white into like an unseasoned unsweetened meringue and then you you pop it all into like a sheet it’s it’s cloud eggs more like cloud eggs wow funny girl it’s a joke for three people uh ten points for gryffindor then you like put the yolk inside this nest of gross egg foam and then bake it and then it makes no sense to me it makes no sense to me but to me sunny side up eggs are kind of they look very pretty and there was an era in restaurants where every fancy burger got a sunny side up egg so many dishes were topped with a sunny-side egg because it looks cool on the gram but to me you’re always going to have either unset whites and i i’ve tried so many ways of cooking it right and if you put a lid on it you put a little bit of steam in the pan it clouds the yellow yeah and so that defeats the purpose you might as well just make an over easy egg and flip it yeah which i agree with and i love overeasy i especially love over medium eggs just like giving the crap i knew you did i know you do it’s a great way to cook an egg but to me sunny side up you’re you’re sacrificing one thing for another to me it’s like a cookie ice cream sandwich you either get cold cookies or hot ice cream they can’t co-exist what okay cold cookies are good though what cold cookies are good cookies cookies are best does it warm served hot no no the way that those ice cream sandwiches are constructed the factory ones yeah those are the good ones yeah i was i sorry i have a vendetta against people trying to make like fancy ice cream cookie sandwiches okay have you ever been to talk about this now this is exactly okay diddy reese works so diddy reese is a place in westwood los angeles where nicole grew up and i went to college they serve uh ice cream cookie sandwiches for what like 1.75 maybe 1.75 cookies are like 30 cents um they are the world’s most undercooked cookies i love them me too which is why they work for an ice cream sandwich exactly because you get a perfectly baked cookie and then you freeze it that just turns hard and crispy and then the ice cream flies at the back but the ditty reese cookies they’re moving so much product that they got it they can’t wait for it to bake all the way no they can’t so you get barely set cookie dough in the ice cream and then that is what makes sense josh have you ever had a pickled egg bro wait hold on change in my answer you like pickled eggs huh i pickled eggs from philippe the original in los angeles you eat it in your car i do yeah yeah pickled eggs are fantastic drinking food especially the purple ones people don’t know people are like ew pickled eggs why would i ever do that pickled food even like weird stuff like pickled shrimp is delicious pickled eggs are delicious i don’t know what are some other weird things i’ve eaten pickled pickled mussels are really great the lebanese pickled turnips oh yeah all the same oh my god all the time pickling food is cool and pickling an egg is really cool because you can like do the beet eggs you can even like do other colors too if you really wanted to i’ve never done it but like imagine let’s make a turmeric pickled egg they’re probably really great yeah but i mean think think about marinated eggs yeah oh my god ramen eggs ramen eggs oh that’s a great that’s a great tea marinated eggs oh my god tea eggs oh my god i grew up i love eggs having tea and did you grab having too much so uh in in our culture it’s called tochomor tea so it’s eggs you make on shabbat and you leave it in in a tea and you leave it on a low flame what’s the deal uh i don’t know oh probably persian tea and then you just let it hang out and then you crack it open and you eat it for shabbat because you can’t like uh touch electricity not that i didn’t touch electricity but it’s like you know it’s like you let it go well it’s like the same as cholent right like a lot of these dishes like you just uh set and forget yeah it’s a set and forget egg except the one thing i don’t like about those eggs is the gray ring around it that’s inevitable when you hard boil an egg improperly but i still love that flavor of that and like opening the egg and it’s like brown on the outside and it’s so good typically i don’t love boil like boiled in the shell egg preparations i mean i love a good soft boiled egg but it’s just the the denseness of the white but now that i think about it i love it sometimes i love my mom’s go-to breakfast is a hard-boiled egg cut into four pieces salt and a crap ton of pepper and i serious and i’m just like you’re so cute little hard-boiled eggs what say you have egg salad i don’t like salad you don’t like eggs why i don’t like egg salad just you just don’t i just don’t like egg salad man it smells weird it’s disappointing that’s nice all eggs smell weird no they don’t oh yeah egg smell smells especially weird i don’t i i just can’t wrap my head around an egg salad sandwich um i i don’t know why i love these japanese egg salad sandals that are yeah popping up everywhere because they put the soft boiled egg in between the eggs all this puffy bread yeah my amazing friend nima who is a dentist that also is a chef uh like in his house baller he’s he’s the best he makes those sandwiches and his egg salad sandwiches i like but i don’t like any other egg salad like i don’t like the dill i don’t like the classic american egg salad sandwiches they remind me of like gas station food for some reason yeah but gas station egg salad sandwiches are good i get there’s literally isn’t there literally an episode of futurama where like fry eats the egg salad sandwich and little creatures just hang out in his body yeah or was it tuna whatever is like salad excellent i don’t like it i can’t i can’t they sell hard-boiled eggs in the gas station which you’d eat right oh now you’re too good for gas station eggs okay may uh if i was in a pinch yes it’s one of the the healthiest most nutritious options at the 7-eleven uh yeah and so is water yeah but are you getting the water no i know you’re getting the gatorade now what i do is i i mix all three of the olay drinks olay you’re the skincare no o-l-e like olay oh like ola okay it’s like the horchata the tamarindo the hamaika or no the orange bang okay i like orange banana orange bang yeah i mix all of those okay yeah yeah that’s what i got as a beverage certainly not and then the cream starts to curdle the horchata why do you torture yourself like this i don’t know man but okay what do you think the worst way to cook an egg is okay i gave my opinion on the sunny side that i i have nothing to do with sunny side uh i mean like in terms of egg preparation putting an egg in a microwave is bad uh dude my brother started putting he taught me how to poach an egg in the microwave yeah he’s like he’s like an office person oh no and he uh yeah he started just poaching eggs and he’s a big cook you know yeah he is yeah we we learn from each other and um these are poaching eggs in a little a styrofoam coffee cup okay doesn’t kevin o’leary speaking of shark tank i think kevin o’leary is that his name yeah mr wonderful mr wonderful i don’t know i don’t know if this is true enough but i think he in his coffee cups his warm coffee cups he puts an egg in there and by the time he gets to the office his egg is cooked is that true i don’t know i’ve heard of people in new york doing that like a wolf of wall street type like i’m too busy to cook an egg gotta put in a coffee cup yes exactly i think i’ve heard of it somewhere i don’t know if it’s like a if it’s like a like a like an old wives tale or something but i remember you’re saying the residual heat from the coffee in the mug just cooks the eggs softly over time there’s no way that happens i for sure have heard of it somewhere we have a full stove that can barely cook in josh i want to do a test where we get a coffee cup from a bodega that is in new york and then we put in egg and we see what happens i i’m fully down that said i just thought about the best way to cook an egg that none of us mentioned what is it two words egg rolly is that what it was called oh no little device that you put eggs in and it poops it out into an egg log no i’m done discussion done it’s the egg rolly you just totally took this whole podcast put in an egg rolly way to go man we’re pooping eggs hey hot doggers we wanted to tell you about our exciting upcoming event 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 28 to the 30th in austin texas for one weekend only so you don’t want to miss it check out mythicontickets.com for ticket availability event details and any updates tickets are on sale now including packages chalk full of super exclusive merch and a very special sunday brunch with your favorite mythical crew members and we all know your favorite mythical crew member is nicole over to mythicontickets.com right now to check out availability [Music] all right nicole i’ve heard you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions are like casseroles [Music] the pinions are like casseroles they smell like eggs and nicole eats them all right first up we got ah we’re doing that what do you mean you eat eggs um at bardock rye here’s an egg opening nicole you’re ready for the second yes make mini waffles out of eggs and shredded cheese then put peanut butter on them i like that they issued this as a command make mini waffles out of eggs and cheese have you ever ever waffled uh some omelette mixture uh i think so i think i’ve done it here before and i didn’t enjoy it i yeah speaking of ways that that are just not conducive to cooking a good egg because you get the the thick parts of the egg waffle they’re gonna be a little bit runny and then the thin parts are gonna be nice and overcooked and then he’s he’s introducing the peanut butter with the cheese waffle extra mixture and i don’t know how that’s gonna taste my stomach rumbled so hard while not out of hunger nicole and i just just ate like a pound of cheese right before this um so if you get any weird vibes from the podcast today it’s just dairy hallucinations you’re funny my stomach rumbled so loud it distracted me i literally offered you three lactate pills like no i don’t need that i don’t need them no i’m a man i’m a man i’m 40. they take no lactate you said you don’t want to go back to this you said you don’t like egg salad how do you feel about deviled eggs deviled eggs are really fancy and i love them just reconstructed eggs uh who said that if you dropped the devil dave you smash the deviled egg on the floor it would just turn into egg salad so you got the same flavor profile don’t even know i enjoy the way that you pick it up and you eat it okay also it’s cute excellent i like grabish what’s grebish sauce grabish it is it is basically a french egg salad sauce oh it’s like creme anglaise but not sweet well except it’s made with chopped hard-boiled eggs so it’s like finely minced hard-boiled eggs you missed the mustard and you put it through a chinois yeah yeah yeah yeah that’s good it’s just like salad sauce okay uh matt bessel says fries always go on salads especially steak salads and sandwiches gotta represent pittsburgh life pittsburgh fermante brothers in the house you gotta get the spicy gobble golden egg sandwich pittsburgh did they say that in pizza i don’t know i just smell right what are they called do they call themselves no they what this is nobody that’s cincinnati i have no idea um i know what they’re talking about though do you ever heard of promanti brothers it sounds really familiar it’s they they were featured on a lot of travel shows uh i think i saw them on man versus food with friend of the podcast adam richmond okay um but what they do is they take you know a big old thing it just cut fries and they just slap it onto the sandwich on this like thin italian bread yeah uh and i got the spicy capicola and egg with the fries and they put coleslaw on it and tomatoes that was really fantastic i almost went to college in pittsburgh oh wow i’m so glad you didn’t almost went to carnegie mellon i’m so glad wow isn’t that like a big deal i don’t i don’t know it was well my strategy to get into a college was to try and use my ability to throw a heavy ball far oh yeah yeah so i was like i’m gonna try and use my shop putting skills to get into an academic institution that otherwise would not have me and carnegie mellon is it an ivy league school no it’s one of those ones that like they would probably say like we’re just out so we’re just on the cusp yeah i hear like i feel like people are like oh she went to carnegie mellon like you know it’s like it’s like one of those like higher up schools yeah yeah uh well i’m glad you didn’t because i probably wouldn’t have met you yeah shout out to the almost ivy shout out we’re gonna give a shout out to washington university and st louis give a shout out to emery give a shout out three case western reserve baby what’s up williams okay okay uh i think this is a great opinion because i love putting french fries in my sandwiches yeah yep where did that i forgot we’re talking about something that’s okay at katy underscore oster the berries in coconut water trend on tick tock sounds good but calling it nature’s cereal really bothers me surely i’m not alone on this you’re not alone um my problem with that is so what they do is they take berries and they put it in a bowl and they pour coconut water on it i believe it was started by uh bret man rock oh maybe they’re they’re a beauty yes guru person um anyways uh they did this on on on their tic toc and they called it nature cereal my problem with that is that nature cereal is cereal nature cereal exactly nature’s cereal is uh puffed rice yeah literally like like rice krispies are literally just rice found in nature yeah yeah you puff and then you put milk on it or any milk alternative which is almond milk has two ingredients it’s almonds and water yeah or you can just put coconut milk or just put coconut like anything it’s uh nature’s cereal is also called cereal so it’s also called koshigo kashi goleen crunch koshigolin is a real nature cereal people do have this idea of like one thing is natural another thing is quote unquote artificial and it’s like what do you really mean by that what do you mean by food being processed probably raw i think people’s context here is like nature is raw i guess i don’t know i i don’t know much about the influencer voice why it’s so effective i make beautiful wraps with raw collard green leaves today we’re gonna make breakfast for my kids we’re gonna start with a little punch out of a hello kitty strawberry and then i’m gonna give that extra to my husband because he doesn’t care about shapes and he works so hard yeah you’re excited everything i make is inexplicably a bento box yeah i have a great idea i want to make a cool bento box that’s like uh rose gold yeah you’d probably become an influencer off of that okay um good idea next opinion chloe tron says soup equals thin sauce sauce gravy equals thick soup all out you’re correct yeah all right next one at xj835 gochujang is better than sriracha this is to me one of the most fascinating uh things that exists within the larger foodie culture is that we pick one hot sauce to fetishize from any region um many of them are from uh east or southeast asia and then we go this is the greatest thing and then we eat another one of them that has existed for thousands of years there we go no now this is better the craziest thing is you know gochujang is uh i mean it’s it’s it’s korean it’s a paste yeah and it’s made with um with like fermented sticky rice yes um and it’s a paste if you turn it into a sauce i believe it’s called choco toojong vinegar which is really delicious but uh and sriracha is very delicious as well but the crazy thing about sriracha is like it was started by a lot of people think it’s a thai sauce and it is named after a thai island that they do make hot sauce on but it kind of has nothing to do with um you know the sriracha from hoi phong foods that we eat yeah that’s a vietnamese um you know immigrant to the god what is it the irwindale it’s in california it’s it’s in it’s like east uh east l.a county oh cool and it’s just it’s made with california red jalapenos you know it’s um it’s kind of a very americanized sauce that has now made its way back you know to like southeast asia and all across the world um one isn’t better than the other i really enjoy both and i think both are you know used a whole lot my thing is is better than starch in what context like i i think of gochujang as an ingredient for cooking more so than i think sriracha is is like you can use it as an ingredient but i think gochujang is more used as an additive in a delicious dish yes more so than on the side unless you’re doing the sauce version which you mentioned so i don’t think one is better than the other i think they have different purposes yeah and it’s funny because like so many people will also put like harissa in there right oh harissa i think harissa is closer to gochujang than sriracha’s because it’s mostly used as like an ingredient yes yeah i mean you could potentially dip things in gochujang the way that you did in sratja but i wouldn’t i it’s just me we need to start getting on the ketchup sambal oh i love ketchup sambal ketchup it’s the the sweet soy with those toasted chili fla the like toasted chilis inside of it oh my god shout out shout out to dave and jen friend of the show he brought such good i think my first week here he brought me this lemongrass sambal and i was like oh my god this is the this place is unbelievable yeah the the varieties i think that’s the balinese style sambal guys in it um unreal yeah the i mean the amount of different styles of sambal they have in indonesia is like really freaking fantastic um and they’re all so so delicious uh but yeah one hot sauce you can’t say it’s better than the other at bobby denim suite normalized chocolate covered pretzels on a charcuterie board bobby it sounds like you don’t want to be eating a charcuterie board i’m gonna be honest this is a great opinion what do you think it’s a great well i don’t think it it doesn’t mesh that’s not true at all i used to work at a chocolate store i used to make chocolate and cheese boards and chocolate and cheese and cured meats all belong on the same board together even pretzels because pretzels take the the uh the chocolate aspect and they also take the cracker aspect so way to go bobby denim sweet i love you i you love you love him okay i love you strong words um i i kind of just deferred to nicole this one thank you opinionated thank you so much okay bonsai says wendy’s is better than in and out it’s just a false i don’t believe up yeah two-way ben on a cheeseburger i would rather have chopped up bacon either in a jam or held in place by melted cheese because strips of bacon get pulled out in one piece and the rest of your burger is baconless true two-way ben and i feel terrible for i feel like i’ve added to this problem by making several bacon burgers on the show and and not executing what bobby’s talking about um i think you well you people have to remember that like we cook for camera a lot and there’s something very sexy about a strip of bacon that’s leaning over the side of a beautiful cheeseburger versus a dark jam i think it’s pretty much it not even dark jam so um a place that executes this fantastically is the old jack in the box jack in the box check in the box and check in the box what they do for their ultimate bacon cheeseburger not only do they put the bacon strips on it but they put the chopped up bacon bits if you take the chopped up bacon bits you can even do them cold and you put them on top of the cheese on the burger the steam from that cheese and burger meltage is going to kind of render the bacon a little bit and that is probably the best way to eat bacon on a burger i don’t love that idea i think the bacon jam but then you’re getting the sugar i like sugar too i like sugar i like i like my bacon to be cured in brown sugar and sriracha actually it’s mm-hmm you like the candied bacon i like candied bacon sometimes i just want bacon to be bacon man that’s okay you know but yeah this is correct i and it’s also why i don’t like thick cut bacon on burgers yeah thick cut bacon on burgers you can’t enjoy you need thin crispy they cut bacon most places i don’t like i want it thin and crispy i okay so i went to the rose on venice one time it’s a great restaurant and they just put they literally slapped down some bacon in front of us with two types of mustard and we went to town uh next up chewbacca 90 says french dressing very slept on people need to realize it’s potential uh french dressing reminds me of my house in like 2000 and my parents used to buy french dressing exclusively and i’m like stop giving me pink sauce so i don’t like french dressing anymore french dressing just tastes like straight corn syrup vinegar and tomato paste it’s not good yeah i don’t i couldn’t tell you what it is in its actual context because i’ve only had it from you know like the wishbone uh wishbone exactly that’s the only one did it with like catalina dressing i don’t even know if catalina dressing do you even do you know what that is is it similar to french it is but it’s like a deeper darker red and it kind of just tastes like ketchup corn syrup and vinegar cocktail sauce kinda kinda but no even thinner and syrupier it’s like it’s like cocktail sauce mixed with arby sauce oh well it’s catalina don’t tell my dad um french dressing like are there a lot of these dressings that are rooted in like like a real recipe so thousand island dressing the original recipe has like nuts and raisins and eggs raisins yeah it’s like chopped up dried metals metal raisins in the salad dressing yeah awesome but then you know we kind of like translate that into like uh little pickle chunks and ketchup and mayonnaise yeah um ditto with like russian dressing russian dressing typically has like fresh chopped bell pepper and all this so i don’t know what the real version of french dressing is or if it matters but i know the stuff in the bottle is not my preferred dressing yeah i even like like jarred honey mustard dressing i love the under mustard dressing i prefer it to real honey mustard sometimes me too yeah yeah well i’ll dip my chicken nuggets in the honey mustard salad dressing yeah french dressing maybe i need to explore that deeper yeah all right i had eric road felt for my this is a twofer for my 10 year old son ollie pancake is a taco for me i love you guys eric i love you and your son ollie even though ollie’s dead wrong and that’s fine i’ll let you wrong honey you’re so adorable and you’re so smart uh just not in this particular thing a pancake’s not a taco no but you’re keep trying ollie you know ollie if you send us an opinion a week we will try our absolute best to say it okay no promises though ollie you your heart is in the right place and you are a fantastic young man and you are going to grow up and be big and strong and realize that a pancake is not a taco and that’s okay and i’m glad that your parent allows you to express yourself on a public forum like the internet and nicole i’m glad we’re allowed to express ourselves uh see how much sexy egg talk gets edited out of this one thanks egg boy uh and on that note thank you for listening to the 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 and handyzada with the hashtag opinion casserole 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 and show us your eggs hit us up on instagram at myth cook kitchen show us your eggs we’ll see you next time i am the eggman [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 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 tip of approaching vehicles of approaching vehicles