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 nicole what’s better than a tuna sandwich i don’t know what a three-nut sandwich i’m not happy about it either anyways we’re talking about the best sandwiches because this is a hot dog it’s a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast of hot dogs as a sandwich the show we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole handizada and today we are joined by jeff mauro jeff’s the author of the recently published cookbook come on over 111 fantastic recipes for the family that cooks eats and laughs together he co-hosts the food network series the kitchen and he is no stranger to the divisive definitions of what constitutes a sandwich make him the perfect fit for today’s question jeff welcome to the podcast thanks for having me on this is very exciting i was expecting this call so i’m glad it came down i’m so glad we didn’t just catch you on the toilet or something with the call no the podcasting from the toilet getting the tushy bidet sponsorship i mean there’s a market i’m sure is that a is that an automatic uh bidet an electronic um smart bidet as they say no it’s it’s not a it’s not a dumbbell what’s a smartphone i have one i got it off amazon like three years ago like automatically you sit on it and it works i’ve told people this for like i was like 169 unbelie an unbelievable piece of equipment and machinery beyond send me the link i will i don’t think you can find it now i think the price has increased especially during the pandemic because the you know the papes people can find the papes and i’m sitting there on my throne upstairs and i’m the only one that’s allowed to use it nobody else chooses to because it literally shoots water up your pooper and some people might be shocked by that feeling sensation i’m not saying i love it but what i do love is the after effects and the cleansing cleanliness and the fact that i’m eco-friendly and i’m telling you you just plug it in and you put it on the line and within five minutes you got something that would cost you you know a seven thousand dollar japanese toilet ibadan or smart bidet so hot water cold water control heated seat and heated water there’s even a fresher grate and then there’s a posterior feminine wash i’m telling my fiance has that one with yeah there’s yeah there’s the front feature then there’s two back features there’s a there’s a soft back feature and a classic back feature but should we talk about sandwiches okay we talked about sandwiches we should talk about sandwiches so jeff if you are the self-proclaimed sandwich king i am not sure if you are still using that moniker but it’s something that can never die yeah yeah it uh it was you know i got that moniker when i was uh competing on food network star season seven and then you know towards mid competition bobby flay dubbed me sandwich king so i i owe it all to him and then it was my title to lose during the course of that competition but luckily i did win and i had five seasons of sandwich king where i tooled around chicago in the midwest and then brought it back to the kitchen it was very fun and people still be like you know hey sandwich king i’m like my name’s jeff i have an identity sandwiches but yeah i feel like once if bobby filet bestows a nickname on you i feel like he’s he’s got that new york accent so it’s like hey jeff get a sandwich king yeah it’s like that when someone hits you with that oh you can’t you can’t get rid of it you know i was i was very shocked right to you you want bobby to like you i mean he’s like that kid in the school yard you know who just owns it and if you’re not you know he’s a nice kid but if you’re on his bad side it’s probably gonna be a bad four years you know what i mean yeah i want him to like me so i wanted him to like me and luckily i i eventually convinced him um but he’s been instrumental in everything you know he’s he’s awesome but it was like during that competition when he didn’t like what you did it hurts so bad that frightens me so much so i i was i mean i was i’ve been a huge fan of food network star for a long time i remember your season very vividly when i learned that sandwiches were the entire lens at which you looked at food i was initially like well how many sandwiches can you make and then i saw what you did and i was like oh my god possibilities are infinite so you were a huge part in my personal standard journey and like genuinely informed how i look at food and how i cook today it’s like thank you for that well thank you josh that’s that’s a mighty fine compliment and that was the the big you know criticism i got throughout that competition was is there enough will it be enough to sustain a show for hopefully several seasons but also as a platform to launch a career and all this stuff you know people always have these povs or point of views that’s like you know i’m the healthy cook or i’m the crazy cook and i’m the one who’s gonna cooks from home and it’s like these i have a bow tie i have glasses and use some xantham gum but you know so you got these you know kind of tropes that you find throughout the reality food competitions and nobody put their flag in sandwiches for seventh season wait was it yeah season seven for seven like i was like i’m the guy i go i’ve been in the deli game my whole life i worked owned lived in delhi since i was 15 years old on up but i’m also classically trained and i went to culinary school so it was like plus i’m a performer i go this is like this is mine i i got this and i go sandwiches are is is the engine you know driving this train and i can always rediscover new ones right reinvent classics every continent country culture has their version of a handheld piece of food that could qualify as a sandwich and be categorized as that no i mean it was obviously a super smart gamble but i mean now that you have established yourself as a sandwich king we need to ask you the question we need you to go on record right now and tell us what is the best sandwich okay number one no hedging you want my top three or the number one sandwich go top three i like top three right there top three top three all right this is right this is not set in stone it changes but my number one never changes okay top three always it vacillates a little bit right depending on you know if my ebi day is working at a top clip okay i feel like a soulful level number three might be controversial patty melt i think to me a well-executed patty melt satisfies the melt quick category we can get in the taxonomy of sandwiches later if you want if you ask me other questions regarding hot dogs but in the taxonomy of of the sandwich kingdom uh it is to me uh it fulfills both a melt and a burger which i have a very hard time choosing especially at a diner when you want like that bacon grilled cheese or that turkey melt or whatever but a good a well executed patty mount with good beef just salt and pepper tons of gooey american cheese good rye marble rye thick rye buttered slathered the beef cooked to medium and everything else gooey with those caramelized onions forget about it dunk it in some yellow mustard sweat eat the crispy fries chase it down with the diet cherry coke that’s number three poetry i tasted all of that in my mouth didn’t you really but i’m salivating that was beautiful thank you and i have a recipe in in the cookbook but i’m not just gradually plugging the cookbook but i’m just this is the key though this is what i mentioned this is what my father gus taught me growing up when he wore a patty melt or a um a reuben you tell you ask the waitress please when the chef when the cook is in the back plating the sandwich can he put the sandwich directly on the french fries right what what does that mean it creates like almost like a rack right like a cooling rack to to let the air circulate let the heat circle oh my god because you’re right when that bread when that perfectly crusty griddled bread hits the flat surface of the ceramic plate it compromises the texture instantly starts steaming so a lot of times by the time it hits your table that bottom piece of bread is soggy but if you put it on the fries allows for movement of air ensures crispiness and the fries stay crispy and warm boom that speaks to one of the beauties of sandwiches and one of the reasons i love sandwiches so so so much is that it’s so like architecturally based of course yeah you know like that’s the skill in making sandwiches people don’t you know uh ascribe that to sandwich making i know you do in terms of like exalting the sandwich as like a beautiful food but people think it’s like a simple food but it’s not so complex because there’s so many levels to hit in culinary school we had a full week dedicated to sandwiches and sandwich architecture i swear it’s very true that’s that’s amazing i love that we had that in culinary school and i was like this is my week baby you know what i mean it was like you know it was just my week and what i loved about it too is you you look at a lot of menus right especially chef driven sandwich or burger offerings and they’re just so overblown and i think it was like that for years ago i think people are now scaling back which is you know i’m gonna put a little pickle on this and a little schmear of that and some cheese and maybe something crisp but you can’t overdo it like you can’t build a you know the sloppiest world tallest skyscraper without falling without getting lost in the realm of what is art and architecture and same thing with sandwiches you put too much stuff on there it doesn’t work from a mouth standpoint from getting your mouth around but like everything gets muddled in there and everything so we’re going off on tangents i’m sorry you want me to get to number two oh yeah yeah number two number two we gotta we got a lot of sandwiches to get through let’s start doing all right deli classic i got to represent the uh uh the deli uh phylum here and that would be an italian sub a good crusty yet still very light bread right enough very well shaved italian cold cuts doesn’t have to be the most imported most artisanal local small batch italian meats could be you know good deli meats that are just well right from the wrapper shaved mortadella right jenna with salami a little thicker like translucent you know uh brushuto you get a little capicola a little thicker on that and then provolone so a cheese that really stands up right something that you know makes you sweat when you eat it and a little good oil like saturated oil and vinegar shaved iceberg lettuce shredded very thin uh tomatoes a little some hot garden air on there that’s what we do here and boom you wrap it up in white deli paper or butcher paper you pour the chips on there you got it it’s like oh it’s like you know it seeps through the paper so you got like the oh and you have again a nice diet pop with that obviously i’m not an animal i have some semblance of the look in your eyes as you describe the layers people cannot see this with the look in your eyes it was like intensity it was like when indiana jones you know like sees the treasure finally it just pops through the screen and that’s beautiful yeah i gotta ask about your pronunciation of capicola because as someone who the first in the first three words of your book you use the phrase maron i expected to hear a gabba ghoul that’s a like gabagol is more like i think east coast is more gaba ghoul like here in the in chicagoland areas um but you know i didn’t know you i barely know you two i can’t go that deep just yet you might you might push the coffee we’re about to start speaking yiddish i say copacola i don’t know you know who knows like my dad says gobblegoal but like me and my brother say copacola i say more to doll i try to take as much vowels off the ends of words as possible we both grew up in la so like i’m only referencing the sopranos when when i say that and i need you to know that to me it’s it’s not i’ve never heard anyone say it in the wild in the wild come to my neighborhood man it’s fun it’s great you know what there’s some good delis in the la area there sure is when you were saying that in my brain i was like bay cities bay cities yes cities basically it’s the god mother sub they gotta stop putting mayonnaise on that they put mayonnaise on it yeah mustard on the godmother oh yeah i never noticed which is like whoa that sacrilege out here it’s like so much i never thought about that you know i mean to me like the italian meats are need that acid to cut through not like more fat for me it’s like oh my god my my but my dad would like sit there i remember god if you i’ll take video of my dad eating mayonnaise on a sub it is out of it’s like right with the with the with just the coated butter knife dipping back into the jar with each bite it is it is oh it’s a scene it’s a train wreck but la here we go i’m going to get to my favorite the best sandwich oh let’s do it on the planet pastrami on rye shmeara deli mustard that’s it yes sir and which which las which la delle are you specifically referencing so i mean of course i think we both have our pick it’s it’s it’s most definitely langers um and and i know that’s like become the thing but i don’t think it was a big i lived out there in the mid 2000s right and i was like twice a month i’d go there on a saturday afternoon you’re going to buy macarthur park you park your car everybody’s trying to sell you fake ids and then you walk into the thing and you sit there i go give me my handcuff pastrami on rye i don’t want you know sometimes i would get the what is it the number 13 with the the russian number 19 with the rushing but i like the purity of that and i smear my own mustard i get a little horseradish i get extra crispy fries i love just like the pile of fries with that of course it’s like like a diet pop i’m the same i’m the same she does not she drinks a regular cola i hate diet soda and i think that’s bizarre that you drink you’re right like you’re correct the thought of aspartame makes like my lymph nodes like swollen so you know it’s working oh stop i get done like pounding a diet pop of any sort and i all like i feel worse than like pounding you whatever nine natty lights or something right so like i’m like what did i just do to my body but it was so fizzy and good going down and i and they’re still like that thing it was like i’m healthy yeah i’ve saved calories we’re only a moment like if they start doing you know like diet pop now with protein i’m in i’m in i’m gonna do it i’m gonna do one like on the treadmill just be like mentosing all over the treadmill because of the you know the overactive okay so hand cut that’s the best i’ve had it everywhere chicago’s pastrami scene is very lacking people are trying here and there east coast is great i love i’m in new york all the time still i’ve been traveling there even last you know six months and stuff i love it second avenue deli katz’s pastrami queen is good that’s a new edition but man langers is the freaking best if if you were going to be like we’re we’re going to inject you with the thing you did some bad things you’re going to put to death you get one last meal i’m like i’m going to kill somebody in l.a because at least i can get some langers before i die [Music] when it comes to your journey hyundai is thinking of every mile 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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] i’m i’m surprised by an omission i called any of those surprised you uh no none of them i had a feeling those would be your sandwiches the patty melt did put me for a little bit of a loop because i was thinking does a hamburger patty exclude it from being a sandwich some a lot of people would say but a lot of people also say it excludes it from being a hamburger well which there you go as far as sandwich taxonomy and this is regionally based because people in the commonwealth the thing that i can never get over is they eat a fried chicken sandwich on a round bun and they call it a chicken burger and i’m like no no chicken burger is made from ground chicken meat and also may or may not be a burger depending on who you are yeah but so a lot of people the patty melt to me i i man i’m always torn in the paddy melt because it’s something that people think i would love based on my personality but for me i think i’m almost getting the the the patty melt-ness is taking away from the burger-ness and the burger-ness is taking away from the meltness interesting yep yep yep it’s it’s it’s it’s own thing you know it walks the fine wine let’s just call it what it is it’s the platypus of the sandwich wow it’s a platinum it lays eggs it’s got a duckbill it’s got a a spur that has venom in it a venomous spur yeah yeah it’s warm-blooded it’s covered in feathers and did i mention it has a duck belt and swims it is that’s the patty and they’re very loving house pets oh it’s you know they’re out there all you gotta do is google just google platypus house pet you know like there’s at least 16 people across the world and they’re all in florida they’re all in florida okay i was i was surprised by the omission of the chicago beef i love it i love the italian beef i had one last night i swear i have my own beef now i sell it it’s good my in-laws came over we i had two beefs by my i did combos because i grilled up some of my sausage too but it’s i love it i do i love it but like i mean i love it but i’m just these are the ones i can’t you know these are the first three born i guess it’s it’s a good list nicole yeah do you have any criticisms no i loved your list thank you for sharing and thank you for being vulnerable enough to share it nicole i’m curious about yours i’m curious where you’re laying here okay so we’re going to start with number three it’s called the bobby do you guys know about the bobby sandwich is it is it british bobby sandwich oh you’ve never heard of it before oh my gosh so there’s this place called capriati’s also i don’t travel much so i’ve never actually gone to like delaware where it’s from but it’s basically a thanksgiving sandwich where they have stuffing cranberry sauce hand chopped turkey and mayonnaise and i don’t know why i love this sandwich so much also there’s a disclaimer that says there might be bones in the sandwich which i love because it makes me look good because like i’m gonna live dangerously today might choke on a turkey bone whatever i just love the way it tastes and i love that it’s perfect it’s always perfectly seasoned their turkey i don’t know how they do it’s like this beautiful anxious turkey and you never use the word anxious with turkey you know it’s a trip i don’t know how they’re able to make it so delicious and so mouth-wateringly good with just simple simple stuff it’s just the construction of the sandwich is just gorgeous i just love it so much and but i can’t eat it all the time that’s like a once every six month sandwich seasoning it’s not never green sandwich it’s not an evergreen sandwich but when i eat it i’m like yeah you is that good good criticize me for putting rice in my burritos because it starts on starch and here you are eating wet bread inside your bread yeah it’s i just told you it’s once every six months don’t be a hater no you you you said you had this it’s a place called capriati’s does it but you make it yourself every six months or you you where’s capriati’s at uh i don’t uh there’s a capriati’s uh in beverly hills i grew up in beverly hills century city so i there was this one it was just the only one i’ve ever seen ever and i would just go there like once every six months as a severe craving of mine you guys want to hear number two that’s a wild card pick that’s a good number three pick that was a good number three because it’s left field okay number two i’m gonna say it’s a shrimp po-boy i love po-boys i love fried shrimp and i go there’s this place where they thinly shave lemon and they put the thinly shaved lemon on the sandwich that’s a rich boy that’s a bougie boy i don’t know what i don’t know i don’t know but it’s the most it’s just such a transcendent experience and the remoulade is just perfectly spiced do you eat the thin lemon yeah with with the rind wow that’s funky it’s it’s so thin and it just works perfectly with the it like cuts through the fried like seafood aspect of everything and it’s just beautiful and bright and delicious but somehow it’s still light and i can like do stuff afterwards you know when i eat a po boy i can still be active like i don’t need to take a nap like after the the the bobby sandwich i need a nap after a pool boy i can walk around and shop that’s that’s a good point about sandwiches like they are utility food yeah you know they’re for a person who’s got stuff to do yeah you know for sure and then my number one sandwich of all time is philippe’s it’s a french dip sandwich from philipps i go maybe maybe once a month i go there i get a beef dip i get it with american cheese i get a pick i get a pickled egg and i eat it in my car with some hot mustard and i’m the happiest girl in the world man i’m just a happy girl beautiful yeah take some video of that post some video of you eating the pickled egg and the french dip and the mustard in the car thank you in the chair thank you beef everywhere yeah turn it into a youtube mukbang video i ate 68 pickled eggs in my car if jeff wants to meet a mukbang i guess i got a mustang now you put it into the universe my guy but yeah that’s my favorite sandwich the philippe french dip i’m a single dip girl because i have to consider eating it in my car have you ever thought about not eating your car stupid question but no no no they have indoors i you know no i think there’s some well because there’s something about like exploring la and like whenever i’m in chinatown i’m like oh there’s this great new spot i’m gonna go there or like oh i’m gonna go try this spa i’m gonna go there and then i always always always end up at philippe it’s crazy i don’t know why it’s like this magnetism i’m like i know what i’m getting there it’s delicious it’s consistent i have to pay in cash like i enjoy that you know enjoy it it’s the scene it’s everything that that’s i mean like as much as i love sandwich innovation and you you know i do and i especially love restaurants that innovate so much but there have been so many times where there has been a new sandwich that pops up and it sounds very enticing i remember this one place i went to was actually in austin texas but they were doing like chinese american food but in po boy form so it was like honey walnut shrimp po boys i know i made the same faces i was so excited and i think they’ve closed by now but i went there and it was just uh bad it was bad they made bad food i mean it because the architecture wasn’t there right the the the bun was cold it wasn’t soft enough i got the sense that it was just like artisanal roll but it was too crusty to hold the fillings i hate that so you bite in and then the honey walnut shrimp is so heavily dredged that it’s squirting out of you know those oh yeah it slips out of its cocoon cocoon and it’s one of those things where it was like all the things weren’t thought through in a place like felipe the original has had a hundred years to think it through yeah they’ve got a hundred years to perfect it and so many of these like sandwich artists not this subway kind of like something they do good work they do good work he’s got his own thing going on over there [Laughter] i’m just shocked to get american cheese on it why are you shocked at my american cheese i don’t know i don’t know i can’t imagine i’ve never had i’ve never gotten american cheese at philippe yeah i’ve never i love it i made my when i did the italian beefs last night right it’s the same you know i think it’s a little more seasoned a little more um you know crushed red chilies italian dry herbs in in the italian beef preparation and real good shave primed beef we love when we dip it two minutes let it steep same thing right is the dip minus you sir on the side but my son i make him a cheesy beef and i did two slices of american cheese on the bottom and then i made the beef right it’s wet it’s there if you ever had a good but then this is the key and i love this about like you wrap it right you wrap it for yourself two minutes just wait it’s the steam he’s like open i go whoa whoa whoa whoa stop and then the cheese melts and everything kind of you know becomes homogenous i love it i love the homogenous sandwiches man yeah about the homogenous sandwiches i love that uh nicole i i’m so excited to hear that you’re one of them very curious okay my my top three if anyone’s asking if anyone’s asking this is what the podcast is i initially had a top three but i’m now gonna change it up a little bit to get some more variety and then i’m gonna i’m gonna go over what i’m talking about okay number number three number three number three i’m gonna go philly cheesesteak i’m gonna go classic whiz-whip i’m gonna go nice classic uh there to me i mean i uh go birds fly eagles fly families from allentown pa i love that so many people have such strong opinions about cheesesteaks and what should be on them and it varies so regionally i got into a uh a tiff with the lehigh valley tri-city area and a bunch of their local radio stations because i mentioned an allentown style cheesesteak and i was like yeah i think they put like cream cheese on it and people like no allentown style is marinara sauce of pickles and i’m like well of course it is oh is that really what it is is there there’s no cheese involved in the element no there’s uh it’s provolone i believe and then pickles and marinara but then we’re going to get a bunch of people commenting on this saying like no it’s not they only put pickles on it in you know yeah exactly but i love that part of it but to me it’s it’s the the rib eye and i think so many people don’t understand how difficult it is to make a good philly cheesesteak one gotta start with the hoagie roll the amoroso roll is so key to it the perfect amount of chew uh the onions shouldn’t be caramelized in my opinion they should be kind of translucent soaked in the beef fat and then the beef it shouldn’t have a hard sear either a lot of people think you gotta hit the beef super hard and you don’t you don’t want the crust you want that steam to create from the beef that starts to render the fat and then if you’re doing white american cheese it’s also a close second i just i’m i’m a softie for cheese whiz but you put the white american cheese on it and then the steam from the beef creates a sauce from the white american cheese because it’s so melty and like jeff said when you wrap it it all just comes together and just become so copacetic and beautiful uh and you got to eat it with some chips and a couple tasty cakes afterwards but of course with a large diet root beer there you go um just give me a regular barks and i’m happy no diet uh so philly cheesesteak number three it’s in the cherry the pickled cherry peppers gotta go on it um you know or popping it after each one i respect that so that is a beautiful sandwich frame number two i’m gonna fudge the pronunciation but the the bun me dak biet this is this is the house special bun me from from any place and i i grew up partly in an area called little saigon in uh westminster fountain valley garden grove area in orange county and there’s a place called bun mee che kali that would have buy two get one free nine inch bun me sandwiches wow and he found me it was 2.75 so when i was a large hefty shop pudding teen boy uh and i was trying to get my bench press up so i could get a scholarship i would go and i would get three bun me every single morning before school and i would just eat them throughout the day in classes i i would eat 27 inches of sandwich before 2 p.m what no this is like the classic version with like the pate and the food right oh so you were like eating this you’re just like stanking up the whole room aren’t you too yeah yeah yeah yeah and the kid in the back of the closet no air conditioning weight room under the bleachers that’s actually 15 times worse than it’s in the weight room i’m so sorry that was in the classroom it was smoked but the bun made that bait yeah it’s got the vietnamese cold cuts uh one’s called cha lua that’s like uh this almost sort of baloney-ish it’s like a four-speed that’s very springy um and then you have the pate spread on there you have that super rich i believe they use a combination of butter and mayonnaise actually okay it’s that super egg yolk rich yellow with the maggie seasoning sauce in it you have the pickled vegetables the dolce you got the the daikon and the carrot you got the fresh jalapenos which are a very california edition uh that they say from you know mexican line cooks working at vietnamese restaurants the fresh cilantro the cucumber to me it’s undefeated it’s it’s got also the vietnamese baguette which a lot of people think is cut with rice flour but it’s not it’s the dough conditioners in it that make it so light it’s so i wish more more french sandwich places would use that bread you know what i mean it’s always way too dense or way too crusty you carve the roof out of your mouth but any you know vietnamese preparation any vietnamese bomb meat sandwich is always the even if it’s got like real kind of like hole in the wall joint the bread is on point oh it’s fantastic it’s funny in in my french class in high school uh madame keith when we would cater these like french club events and she taught us to make jambon bur uh which is a fine sandwich in itself she would uh she started using baguettes from this french place and then she comes in she’s like i i found this beautiful place called lee sandwiches it is the vietnamese i believe in and their baguette oh my god it is the best i’ve had since i was in france so i love that so uh fun me absolutely undefeated but the number one number one sandwich in my book i thought that we were gonna go three for three on wet sandwiches jeff i thought you were gonna do the italian beef but you didn’t and so now we’re only two for three on on absolutely wet sandwiches but it is the torta ahogada from guadalajara jalisco wow amazing single grated sandwich it is like a french dip from phillips satisfies all those cravings like the italian beef where you get the meat that is soaked in sauce and the bread just kind of coalesces in all that except in this instead of you know a french roll you get birote salado if they’re doing it right if they’re getting their bread from guadalajara and uh my favorite spot in uh tortoise aogada guadalajara in in north hollywood they get their bread imported it is this uh super salty sourdough very crusty bread and the salt actually gives the bread a ton of structure yeah and so then you cut that open and you stuff it with carnitas which of course has been you know kind of boiled in its own fat slowly confined getting crispy yet fatty and you put that inside this crusty salty bread and then you drown it in a chili our bowl into in tomato sauce and then it just sits in there and you gotta you gotta get it biennal gotta you gotta get that well drowned and then you top it with just lightly marinated vinegar red onions okay and then if you talk to selena the owner and then she says you like it extra spicy and you go yeah i like it extra spicy and then she takes just straight chili to our bowl and shoves it on there and then you eat it with your hands and then the chili soak into your hands and then your mouth is on fire but there’s so much fat from the pork and that the bread still is holding up to the last bite nicole and jeff it does not waver the tortoise from guadalajara jalisco best sandwich in the world oh good choice uh none of us put ruben in our top three i i i don’t know i’m like having a change of heart a little bit because i feel so bad for not including including any like jewish deli food because it’s so connected to my culture and like who and like l.a and everything like that so i don’t know i don’t know i kind of want to maybe switch my bobby and have it as an honorable mention and then maybe put in like i don’t know a corned beef sandwich i don’t know i don’t know there’s something i feel bad that i didn’t include a delicious i will say when when i got sick uh over over the holidays and i was really craving comfort food my girlfriend julia um wanted to order matzo ball soup and then i was looking over the deli menu and my like comfort food from the deli that i wanted to order was a chopped liver in corn beet sandwich not pastrami either corned beef the smoke it overtakes the liver and it was really bad that was just this one deli was really bad but i will say like the instinct in my mind to go to that chopped liver and corned beef combination as like i am in distress i need a food to comfort me i think that shows a lot you know yeah i feel you god that was a bad sandwich [Music] 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 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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 10 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 your membership plus ten dollars off your first order that’s butcherbox.com hotdog and use code hotdog to claim this deal [Music] all right nicole and jeff we’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions are like casseroles it rhymes with casserole [Music] all right starting with uh at polar gym three uh-oh please tell me i’m not the only person who eats the skin on a mango but it has to be perfectly ripe it’s like fruit leather and i love it jeff what’d you think about that one i mean that’s like you know primal i mean if that’s your bag i don’t mind i mean i don’t think i could like it does he eat it like an apple or a pear i mean is he just going in right with his teeth yeah i gotta i feel like we need a disclaimer here that this is like dangerous right i was gonna let you handle this mango skin straight up poisonous well i mean he he’s not dead i don’t think he’s trolling either i believe him i i think i think uh to some people mango skin is poisonous because it’s related to uh poison oak is that what it is i’m not sure what it’s related to but i have heard on multiple occasions that people have gotten sick from eating mangoes they they literally call it mango mouth i had a um i had a co-worker go to the hospital with mango mouth shut up from eating mango skin or just eating too much mango it was so it was something crazy it was uh he was grilling mango and then i guess he was grilling its skin on you know kind of did the whole like scoring thing and grill it and i think it was something to do with the heat sort of like getting whatever toxins are on the outside of the skin into the mango and then yeah he just he ended up for the hospital um yeah don’t eat mango skin if anybody else is out there eating mango skin use this as a psa this is the first time it will come down harshly on an opinion yeah yep not safe sorry i concur all right nina p528 says shredded cheese is just cheese zest no it’s not because the zest is the outside of something the shredded cheese is all of it right cheese zest does exist though what you know what cheese zest is for me you get to like the end of the parm where you’re like close to the rind and you’re like you’re like there’s just there’s just enough flavor left for me to get something out of this yeah i was going to say if you’re zesting the rind and it’s an edible rind then that’s cheese zest that’s this is an incorrect opinion yeah yeah but they’re onto something a little bit a little bit all right at yeah you better run there does not exist a better salad dressing option than whatever hot sauce is in one’s fridge they’re almost always healthier tastier and cheaper than a dressing my favorite is green dragon trader joe’s i mean but that’s more than a hot sauce that green dragon i think it’s really good but it’s it’s a little more complex than a cholula or tabasco or you know crystal it’s but like dousing just greens in like straight up small bottle hot sauce i don’t know i mean you need a little little a little more fat to carry it around i guess yeah that’s that’s heavy that’s that’s just just straight hot sauce on greens that’s a bit much too much yeah i need something to cut through that like it reminds me of a very bodybuilder thing to do yeah where it’s like i need to get the greens in me and i can’t have a single other macro and so trapeze louisiana hot sauce is zero carbs zero whatever yeah yeah that’s a that’s like a bodybuilder type of thing a certain hot sauce mustard a little bit of water watching my uh watching my buddy just put mustard on white rice and eat it i’m like why not soy sauce soy sauce is the same amount of calories and then it’s like that’s chased by like eight poached chicken breasts that they just carry oh gosh like a like a hyena and there’s like i don’t know i did cybergenics when i was in like i forget 16 years old which was like this program used to get at gnc it was like two weeks and all you would eat is like whole chicken marinara sauce in like nothing else in iceberg lettuce it was horrible and drink shakes that’s what it reminds me of and we just coat the the greens in just balsamic no oil yeah it would just be sitting there dripping oh my god i’m very lucky that i practiced a thing called dirty bulking which is what it’s called in the community which is eat as much as possible as often as possible and lift as much weight which is how i was able to enjoy so many delicious bun me dirty balkan huh look at dirty balls dirty i just bookmarked dirtybalkan.com oh yeah yeah don’t no don’t don’t don’t go to that one don’t go don’t go that way no dot dot edu is the one yeah yeah yeah dot gov bonsai says any dish that is made using beans can be vastly improved by not including beans i don’t i uh go ahead jeff wow okay so we’re looking at chili we’re looking at burritos for sure like a black bean burger obviously would just be whatever binding and whatever other grain you might fit in there but i think i’m gonna kind of agree with this because i’m i like jeffrey i like i like beans i like chili beans in my chili right like the big bright red kidney beans glowing and but i can i love chili without beans as well i do not like beans in my burritos nor do i like rice i’m like steak lettuce avocado sour cream hot sauce per bite kind of thing um so yeah i’m gonna agree what was this a good person’s name this twitter bones say i think they’re right we’ll we’ll we’ll dm you we’ll dm you them so you can connect and just talk about it please just being hatred share share likes beers i this is i don’t i love beans i think beans are a fantastic addition to to meals that don’t include beans like throw it in a salad throw it in your rice i actually love beans i think they should be celebrated more so this hurt my feelings have you heard about the bean diet like it’s supposed to like be do wonders for your skin and your the bean dye yeah it’s like you eat you incorporate beans in like every meal and it’s supposed to like clear up everything i ca not that i’m saying you’re skinny i’m going to you’re glowing as we speak through this thank you google hangout screen but it’s uh i don’t know my wife so she like read about she’s a lot in beans are making a lot of it appearances in our meals these days i’ll put it that way i’ve never glowed harder he’s smizing folks he’s smizing i i love beans beans i’ll i will answer this hot take with an even worse hot take i believe any dish that includes a non-crispy potato would be better if it was beans instead of mashed potatoes hit me with them refried those uh instead of any potato in a soup might as well be a big old cranberry bean i think that beans are a more perfected form of potato french fries hash browns everything else potatoes roll supreme that’s their core competency but not if you’re going soft potato give me a bean that’s what the heck i’m about okay like a mashed like refried bean style you know on the on the mexican american kind of platter deal instead of you’d rather have not that i’m saying the mashed potato but that’s what i’m judging those two are would be no i’d rather have mashed potatoes swarming in gravy than really no way man give me the yellow cheese on the silky refried beans silk and that what oh oh oh i know i’m the villain here now i’m the villain i can feel the texture all right we got s neely a sprinkle of sugar on top of scrambled eggs is chef’s kiss and you can’t change my mind i’ve i i i’ll try it i don’t know i’m intrigued you should you you’ve had it it’s good i have done it uh it’s um it’s not good but it’s one of those things that reminds you of food that is good so uh japanese tamago yaki yeah that’s where i was going to if you ever had it yeah it’s got that sweet mirin in it and so that’s the first time that’s the first thing i i thought of except it’s like without the other nine ingredients that make japanese tamagoyaki good but you still taste it and you’re like oh i see where their brain made the connection or like a scrambled flan that you screwed up but you still eat it because you know they’re your ingredients and yeah yeah no you guys you guys toss it i don’t even like uh you know successfully made flan i couldn’t even imagine scrambled flan sounds like a good punk band yeah it is like hardcore post punk yeah but i would also never eat scrambled flan i would also never put sugar on top there’s something about the texture of scrambled eggs and how sometimes they’re like a little bit like crispy sometimes you know what i mean that crispy egg with sugar sprinkled on it instantly makes my gag reflex you two are weak no this reminds me of i like now this might be controversial as well might be a future hot take i love like egg mcmuffins or anything you know sausage patty scrambled eggs american cheese uh english muffin and then i always schmear a little bit of that little thing of grape jelly or strawberry jelly if i’m in it that’s good like i’m not saying gobs of it that to me always even the hash browns i would do a little plastic knife with each bite i’d put a little grape jelly on there i still do it i’m down with that there’s something about the granular sugar that makes me like that makes sense i the last time i had grape jelly it was actually grape jelly and mustard on a breakfast sandwich and this is a great honorable mention for my philly regional sandwiches is the scrapple egg and cheese that’s it it’s classic is that scrapple related it is there is so much fat and funk in the scrapple that you need the confusion of the purple and the yellow on there great purple yellow kenzie reinhardt says caramel belongs on pizza more than ranch on pizza we’ve broken jeff well i mean who’s had car you know caramel on pizza before i don’t you’ve had it you both yeah is this an l.a thing is this like uh no this is a mythical kitchen thing yeah we got a weird job yeah we got a weird job so wait so what tell me so i so you is it good what are you i mean okay so we had an episode called what’s the best pizza dip okay yeah and it’s our job to test things before they go out on on the show you know we test and we make sure we perfect it so we had a every single dip you could imagine we had nacho cheese we had caramel we had this we had that we had the other caramel isn’t horrific hear me out it’s not disgusting it’s not horrific it’s like hot honey yeah it’s almost just like a colorado mountain pizza their whole thing is you dip it in honey they serve every pizza with honey mine is all caramel you get that little extra extra burnt notes on it you know i think caramel is i think caramel works it’s not as good as ranch i don’t think anything is better than ranch on pizza no but it does work and so i’m going to give kenzie that much i love ranch i mean you swipe you swipe it you swipe it right through that ranch just per bite or wait for the crust you still got that and then you re-puddle up and then you go right into the thing and then you let it sit there and then you squeeze the crust so it absorbs the ranch like a sponge that’s the move all day when you when you bite into the pizza crust soaked in ranch and you make the [Music] sucking noise like suck the ranch out of there with the pepperoni grease that my friends that’s a local man high five five for the farsi reference thank you josh likes to sprinkle in some farsi because she’s teaching me now and then he throws it and i’m like hey well josh from from my uh a record here josh has spoken four languages this podcast she’s got vietnamese this guy don’t let the headband fool you he’s educated you went to culinary school i was studying international relations and also were you really shocked you were a shot putter in high school or college college yeah so i i went to to school on a shotput and discuss scholarship but then i ended up becoming a hammer thrower was my biggest event so i threw hammer it at ucla amazing man what a path right that direct hammer throwing the podcast pipeline it is everybody’s doing it everybody’s trying all right and on that note thank you for listening to a hot dog’s sandwich to enjoy more from jeff you can check out his new cookbook come on over 111 fantastic recipes for the family that cooks eats and laughs together you can also catch them on his podcast also called come on over where he and his sister emily talk about food their upbringing and tons of lively family stories jeff where else can our listeners check you out uh yeah come on over i’m really proud of it we’re like 50 episodes in a couple seasons it’s uh it’s fun so do that and go tomorrowprovisions.com we just came out with our honey jardinera yesterday or on friday so it’s the first ever cured in honey in agave and it’s packed in oil it’s so bright it’s so beautiful uh when does this podcast here i think we just sold out but i’m just doing it sorry i don’t want to like set people up for but it’s good go to marvelprovisions.com i got italian beef kits prime italian beef kits our sausage made locally it’s the best like italian food uh we’re going right there all right and 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 handyzoda with the opinioncasserole and of course if you want to share pics of your dishes hit us up on the instagram at mythical kitchen see y’all next time jeff thanks again man thanks thanks for having me guys on thanks for having me guys on i’m gonna go we’ll go get on the ebitda day at the square foot day i gotta go [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 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