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 it’s a takeout takedown when it comes to fried rice and chow mein which is the more satisfying side this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast of hot dogs as a sandwich the show where you break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole inaudible and today wait what yeah i have a new last name what the heck had you lost your old one yeah i got a new one i found it in the uh recycling you found it in in the bastion of true love that is uh a very lovely and tasteful jewish wedding ceremony yes i did i am now i’m no longer nicole hendy zada i’m now nicole a nighty you can also call me nicole anayati you can call me nicole e you can call me nicole and i there’s like a bunch of ways to say it i’m just calling you nikki can i call you nick absolutely not that is the worst thing you can do do not ever call me nikki all right well that’s very fitting because today nicole we are ranking all the food at your wedding now i thought the decision to go with yakitori and brazilian barbecue was interesting because you got two different skewered meats and it was great oh my god see that’s what i said but i was a little bit worried that it’d be too meat forward and i needed some people to eat some veggies a little bit of carbohydrates because they’re going to be drinking so much yeah yeah no i i had some nice little cellar team going on i felt very shawarma station there there was that well they had like kooby day they like no they weren’t doing the shawarma live they were they had like kobe day and like a steam table and it was good it was welcome but i will say the yakitori uh the dude was impatient and the wind was blowing the heat on his coals out and so i did eat a fair amount of straight raw ground beef i’m so sorry well whatever uh no point is i’m i’m very happy for for you and and mr and i and uh this is very lovely and uh someone else has to change your last name on all the uh company websites not me yeah yeah that’s great yeah i already spoke to whoever i have to speak okay good good good uh anyways no we are here to talk about a very non-wedding you did not have a single plate of chow mein or fried rice at your wedding i know which is it gets points off in my book so it’s not okay i got points off but but that is what we’re talking about nicole yeah nicole and ayatee and we’re sorry you need to you’re going to learn the more that you say it the more you’re going to get used to it is are you saying the official pronunciation is enotti um annie annie yes nicole and idea yes fried rice or chow mein okay so my answer’s a little convoluted and i apologize in advance are you saying that this podcast occasionally might get convoluted just a little bit just sometimes so my stance is chow mein is my preference when i am eating at panda express because immediately my mind went to this debate is about panda express food i don’t know why my brain was like okay panda express sides like you you’re ordering your entrees you’re ordering your you’re like a carb or whatever and obviously it’s always chow mein it’s never the fried rice there ever but when i’m at home when i’m at a chinese restaurant when i am ordering takeout most of the time it’s fried rice interesting yes that’s okay one of the biggest one of the biggest complaints that we get about this podcast is that josh talks too much and he generally sucks one of these i i refuse to accept that i don’t believe one of the other biggest complaints that we get is the idea of regionality and that you and i have certain biases growing up on the west coast which is of course absolutely true we we are all victims to our own biases in some way or another and our bias here it is literally a straight panda express bias i guess because if you go to the east coast right like pandex rest started in california east coast uh you ever had panda in i’ve never been so the original panda inn at panda express it’s like the wolfgang puck express right exactly like it started because there was a full-fledged restaurant called the panda inn in pasadena that still does an all-you-can-eat buffet on the weekends yup r.i.p possibly due to coverage restrictions boy do i miss buffets but it’s so funny because i remember looking up yelp photos and it’s literally just like a buffet of panda express items at the full restaurant panda in yeah the point is east coast doesn’t have panda express what do they have just tons of mom and pop chinese restaurants yeah cooked by chinese people exactly it’s like how we have you know tons of mom and pop mexican restaurants uh in california and then you know now you have new york just getting birya for the first time and they’re they’re like all you know stoked on it but i’ve i’ve had some of it and it’s like ah this isn’t very new yeah it just like was not good oh but i still learn i think it’s a process yeah it’s like you know bagels on the west coast anyways point is there’s a lot of mom and pop shops doing things and it’s very different from panda express literally down to the name so i agree with you when i go to panda express i get chow mein i fried rice is just not my jam i enjoy it i like i would never turn my nose up at a plate of fried rice but for me pretty much anywhere i go i’m taking the shot on the noodles i think the noodles to me are almost always more pleasant unless i think you need to keep up a certain sort of sauce coefficient the other complaint that i get in this podcast is from meggie our producer saying that i don’t know what the word coefficient means and no no it’s not just um it’s not just you math term yeah technically but i just use it to mean like thing like a variable like i’ve heard that from other people too it’s not just you by the way like actual science people hit me up okay a coefficient is a numerical or constant quantity placed before and multiplying the variable in an algebraic expression yes so i believe in this algebraic expression of take out chinese food you need a consistent level or i would call it a sauciness coefficient to ride out the entire meal with so say you need a sauciness level of i don’t know like three parts per thousand i don’t know what the hell this means i have a i have like a fifth grade math education you’re not helping all i’m saying is if i have saucier mains uh fried rice works better for me but if i have drier mains then i like to just eat a plate of stir-fried noodles yeah yeah same because to me to me rice like the the the strength of rice is to have a saucy component to soak up anything right yeah it’s like eating rice with koresh exactly right whereas i don’t i don’t even need the rice with cabbage rice with curry rice with anything exactly but for me like rice and a dryer dish doesn’t do much for me and whenever i go to panda i’m typically getting the dried candied meats right the ones that are fried the ones that don’t have sauce just like oozing off of it correct you know but if i’m getting like you know a mapo tofu or something i love having rice and you know fried rice absolutely to soak that up yeah so that’s where i’m coming from yeah i i don’t know why it’s just when i’m at home i feel like the ease of cooking fried rice is definitely for me like it’s just you throw things in a wok you cook it up with whatever veggies you have whatever protein you have but whenever it comes to chow mein i feel like there’s more artistry that goes into chow mein it’s harder to have you like tried to do a traditional chamomile no i don’t trust myself to make a good chow mein it’s hard because myself to make a good fried rice i think so so wok cookery right is like really big in in chinese food obviously in the strength of what cookery is a ton of surface area correct and really really freaking high heat and that’s something that’s really hard to get especially when you’re cooking on noodles yeah yeah and so noodles you need to get to get that like chewy texture of xiaomi which panda express chow mein is really freaking good it is so good all of you on the east coast get out to the west coast just to eat our in and out and our panda express oh good show you some good taquerias out here too but if you don’t have that super high heat and a lot of surface area in your own home kitchen if you’re using a saute pan on a burner then you get steam developing and it overcooks noodles we even did this when i did like the fancy panda express episode for fancy fashion sure okay we did the chow mein like fully from scratch right we made the fresh noodles and it was it was fine it was good but we like i didn’t get the texture of that slight oil crispiness with the chewy bounce on the noodles it kind of overcooked and steamed together and so to me it’s like i mean fried rice people could say the same right that you should use a wok for it yeah sometimes fried rice can also get soupy and gross and you know it doesn’t have that like i love a little crisp on my fried rice a little tadi always makes me happy yeah so yeah but i but definitely i feel like noodles have a have a more intense learning like you have to know how to cook noodles and i think they’re worse if you screw it up yes like a crappy fried rice is still salvageable i agree with that when you have you know limp noodles and like overcooked veggies and the sauce is just sticky and gross there’s no way of saving it fried rice you know it’s like you add a little bit more vegetables you add a little bit of water to help cut it out you turn up the heat you let it crisp a little bit more you add an egg if you really really want to yeah yeah if you if you just keep especially if you’re doing the proper thing and letting your rice dry out overnight using leftover rice for sure because if you’re using fresh rice then it’s going to steam and it’s just going to get a gloopy mess but again never use fresh rice even if you do it because like i’ve done that i i i will talk about the way that i cook at home people like that sacrilege never do that and i’m like i’m not trying to get a michelin star i’m trying to make dinner for myself in 20 minutes so i can watch a handmaid’s tale for the next two hours oh i love handmaid’s tale i just finished season four oh my god i found my it’s like oh my god the final episode what incredible hello depresso yeah but like it’s like depresso for multiple reasons uh like yeah violently depressed uh but that show became a burden on my life what a brick to the face every episode is just like yeah rocks i love it oh watching that show with your romantic partner is terrible oh i just started like apologizing to julia like i’m so sorry for what we did really i promise to never start an authoritarian state baby david have so much fun watching oh god brutal we love it uh anyways point is i when i go to a restaurant i i want to eat something that i can’t do myself that’s that is something that my mom and dad say all the time yeah yeah is that why you don’t get persian food at restaurants no we do but a lot of the times they’re like yeah they’re just like why would we go out and do this when we can do it at home you know so i understand that mentality 100 i’m the ultimate we have food at home guy now i’m going to be such a good dad my kids are going to ask me for things and i’m just going to go no we have food at home you know it’s in my fridge right now what blue moon water bottles four pepsi cans and the top of my wedding cake that’s what’s in my fridge right now mine’s actually not far off it’s like it’s like six modelos uh 19 condiments eggs that like are past the expiration date but i still think you could eat oh no and then like some kale uh so yeah i’m i’m not great now very solid dorm of you oh oh super super super uh here’s another question if you were to if you had to choose this might be a good podcast topic for another day though okay if you could only eat out for the rest of your life versus only cook at home for the rest of your life which would you choose oh man see i’m a new woman now and i don’t know if i want to spend so much time cooking when i could just be eating yeah that makes sense no it does i i i’ve gone back and forth on this question i do love cooking though i really do but it can get exhausting if you do it like i don’t know three times a day every day for the rest of your life and imagine like if you wanted like a papaya salad if you want a proper papaya salad which is a thai dish one of my favorite dishes uh to make it proper i mean you need the thai wooden mortar and pestle to pound it out you need like a special tool to to shave off the green papaya yeah you need to go find green papaya somewhere like that’s the thing on that question that trips me because i agree with you cooking to me is very therapeutic i love doing it doing it all the time certainly gets exhausting sure yeah um but then like if i wanna papaya salad if i want karby jim exactly what are you gonna do cook it am i yeah i’m gonna spend three days no i i want to go somewhere that is making food that i can’t do some some place that has a turbo burner for a wok exactly that can make me beautifully crispy chow mein where the soy sauce just like soaks into the noodles yeah it’s equal it’s somehow equally like dry and wet at the same time and to me panda express does a really good job maintaining that texture uh meanwhile they’re fried rice to me it’s like a little bit under seasoning it’s a little dry it’s a little dry however however there’s peas in it there is i do love the peas oh that little bag of mixed baby frozen veg is it frozen or dehydrated because sometimes my soul tells me these are dehydrated and reconstituted in water but maybe they’re frozen it could be frozen i don’t know i don’t know i i went to uh a teppanyaki restaurant for the first time in my entire life yeah i i know i’m really living i’ve never i’ve still never been to a benihana this is an independent place you’ve never been to a benihana three times shout out to miyako on the in margate on the jersey shore they were understaffed by about a hundred people and the teppanyaki chef he came out also it’s fascinating because they call it hibachi what is the difference between tepanyaki and so hibachi is like a small grill that has nothing to do with the giant teppanyaki flat top but i think it was just this kind of misnomer that started happening where people started calling it hibachi and then it stuck benihana literally on their website has an explainer being like hey this isn’t hibachi hibachi is a small grill this is teppanyaki but also a lot of people say hibachi and so if you want to call us that whatever just come give us your money smart you just know that that’s steve aoki’s dad yeah yeah and devon aoki’s dad wait steve how can devon aoki the actress or our siblings do you think so can you google this real quick aoki uh fantastic in both sin city as well as too fast too furious oh his half-sister is model devon aoki half sister what a successful family between sin city uh uh the havana gila house i was gonna say the song boneless rocks anyways so there are other styles of fried rice not just like so what we’re talking about is fried rice what’s hawaiian fried rice i don’t know whenever i go to the fried rice whenever i go to hawaiian restaurants they have like it has like spam and like stuff oh it gets oh spam fried rice yeah yeah that’s good as far as like when we’re talking about fried rice like in america i think we’re we’re typically talking about cantonese style food a lot of er cantonese hunans okay anyways point is there are a lot of regional uh variations on these noodles that also and noodles and rice that have very similar names so if you talk about chow mein on the east coast they’re likely talking about the crispy noodles that they call hong kong style chow mein i’ve had hong kong style chow mein in uh san francisco at a dim sum restaurant was it like the kind of crispy it was like a crispy bird’s nest like a bed yeah it was really good that stuff’s great and they’ll put like a hong kong style gravy on it really good oh man oh smothered pork chops on that crispy delicious delicious but if you go to the east coast they will call the soft noodles that we’re referring to as chow mein uh lo mein i know that yeah which is really interesting to me and it comes from uh the i guess first immigrants on the west coast to start slang and noodles uh were from taishan or toishan okay uh which is in guangdong and then uh canton so like cantonese style crispy chow mein uh which is somewhat near hong kong is now called guangzhou yeah and uh and so there was this weird little name mix-up so there’s like so many freaking styles of noodles right but we only get like a small one ditto with the amount of fried rice pretty much every culture figured out yo true fry rice with oil and tasty things and that is a good dish what are your what are your favorite other than spam fried rice do you have any other favorite fried rice dishes out there um i don’t know if i have different i don’t know if i have different fried rices that i really gravitate towards but i do love there’s one thing i love in like uh not panda express chow mein and that’s wood ear mushrooms oh yeah the wood ear mushrooms and the bamboo shoots what are your mushrooms are the super they’re very like thin and black and almost have this kind of like crunchy they’re like if you don’t like cook them properly they can be really nasty yeah i’ve undercooked wood ears and they’re not good you’ve undercooked it it’s like chewing through like rubber bands but if you get a beautifully cooked chow mein with bamboo shoots and uh wood your mushrooms it like changes the game yeah the woodier mushrooms they have this i would call it like a cartilaginous snack correct yeah it’s almost like uh the texture you get eating jellyfish or tendon or tendon or what’s the chicken gizzards and really here at chick gizzards they got that like this snap it’s almost like crunch really i’ve never had a crunchy gizzard i’ve never had crunchy tending because every time i have tendon it’s uh it’s generally in vietnamese food and it’s like cooked i don’t know but like i think maybe i’ve just had underground that might be it yeah i i don’t super super love egg fried rice i think it’s like a very simple and tasty dish i love egg fried like like eggs in the fried rice yeah i mean like that’s like egg fried rice is like what panda express i mean they’re kind of skimping on the eggs a little bit at the panda express but like that’s like your classic you know egg fried rice uh however if you go to like um say the indonesian nasi goreng yes right with uh what is it ketchup manis which is the the sweet soy i’ve had a nazi goring in uh an all-inclusive resort in uh uh mexico it was really good why did you have nasi goreng at a resort in mexico is that what they do i don’t know i saw it there and i was like hey i know that dish i’ve seen it before i’ve i’ve never been to an all-inclusive resort but i desperately want to go i’ve been once and i never want to go i just really it’s not for me why i’m an explorer at heart so me being cooped up in a resort albedo was a gorgeous resort and it was stunning and i had the most beautiful experience ever i want to go out i just want to be taken care of i i expect i like one i like like force david to go on a bike ride with me around and like find a pot i’m like that hut has food i know it does like i am that kind of did you find food in the hut i found i found uh what was it ceviche negra and it was black ceviche and it was really good so it was the best thing i had in mexico was at a little hut and i just like propped up my bike and i uh and it was raining it was like thunderstorming the whole time it was really fun [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 you like switching up what you’re grilling you can improve your grilling lineup this summer with butcher box the subscription service that delivers a large selection of high quality meat and seafood right to your door now my favorite thing about butcher box isn’t just the top tier quality meat but it’s super affordable we’re talking less than six dollars per meal on average here people and 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hotdog to claim this deal [Music] speaking of mexican food you ever had a mexican chow mein do you mean like peruvian well no so so i’ve never had mexican children well so chow mein is one of those things that spread across the entire world especially like um you know in in its pre-packaged form like you can get the little was it la choi does the the grocery store you know chow mein and stuff did you were you a food stylist for lachoy i feel like you were whatever that was the one brand i couldn’t get under my head under my belt sorry but so they’ll put they’ll do um actually i believe it’s more popular in guatemala they call it like tostadas de chao main and chow mein is it kind of becomes one word dude look up tosados to chow man right now and it is literally just a tostada that has just this very like saucy sweet soy chow mein on it oh yummy it is absolutely delicious uh and i and i love the fact that chow mein has such this like big cultural you know kind of like touch point to it that’s spread across the entire world and you can have stuff like tosada chow mein for me i mean that that’s the biggest uh the biggest selling point of chow mein is that it traveled the world enough to end up in guatemala to be on top of a tostada beautiful it’s spelled c-h-o-m-i-n-chomine yeah german yeah that’s amazing uh kimchi fried rice to me that is maybe the elite fried rice dish i love kimchi fried rice holy crap yeah do i love it more than chinese fried rice no no you’re not willing to i mean we should confidently we don’t need to pit two starchy delicious queens against each other but i’m just saying like because if you’re talking fried rice versus chow mein like are we exclusively talking about the panda express the chinese i mean you know i mean we don’t have to be exclusive about it we don’t have to be exclusive about anything to be quite honest any fried rice dish versus any of the best uh because i mean like chow mein i think literally just means uh either fried or mixed noodle right maine is a bastardization of myan chinese correct i mean i’m certainly not pronouncing anything um properly um but that’s where it comes from uh so like if we’re just talking about any fried rice dish versus like any you know myan stir-fried noodle dish come on josh give it to the people they want to know so okay one thing i do love uh steam table restaurants anyway so yeah so a steam table physically refers to the when you go to say a panda express or most chinese takeout restaurants you know they have this giant bar that is just filled with hot water and then you put a uh metal pan onto a rack a hotel pan yeah and the steam from the water just keeps the food hot for a long time and keeps it above the fda regulated temperature so you can just you know shlop it into somebody’s plate and i love just going into a restaurant and being able to see all of my food options available and they can i could just point i want some of that and then they schlopp it on there uh so point is uh not only do i love the chinese version of that but uh filipino restaurants can you take me you keep talking about these philippines we gotta go we gotta josh i’m hurt i wanna try the filipino hot dish steamed restaurant that you always talk about we we should go to nani igloria tomorrow for lunch uh fine let’s do it because uh a a a rice dish that i prefer to egg fried rice is uh filipino garlic rice oh well yeah that’s danky dank yeah i mean like where do we i mean it’s you know it’s like steamed with the garlic and typically cooked with some broth or msg so you’re getting that flavor yeah cause i mean the other option i i used to not trust my brother because he would get steamed rice at chinese restaurants and i was always like why i would too sometimes though just does it change up no i mean i mean well my dad so my dad has a lot of gi issues so we couldn’t always get the fried rice because it made his tummy hurt so we would just like opt for just steamed white rice and also sometimes when you eat like like for example shrimp with black bean sauce which is one of my favorite dishes ever to get at a chinese restaurant sometimes you just need that white rice to soak up the sauce so that so the rice tastes like the black bean sauce no i actually i don’t disagree with that yeah i think there there’s like definitely something to be said for just steamed white rice as a side too especially like steamed table juices making dishes like the saucier ones because you need that like blank canvas right it’s like taking a clean piece of bread and just soaking up any flavorful liquid with it yes yes yes what were you saying garlic rice okay yeah what about i’m trying to think of the the filipino word for it but but but but i uh recently went to another filipino restaurant and i was faced with a choice they gave you the same choice they give you panzit or garlic rice and i chose ponzit and then i saw the garlic rice and then i immediately had to go back and order a separate side of it and so the noodles versus rice dichotomy does not always work out in your favor if you favor noodles as i typically do that’s what i’m saying i like pencil but i feel like it’s something that i need to try more so i can just have more variations of pencil but i do love let’s keep going around the world though i mean like if you think of the best stir-fried noodle dishes in the best stir-fried rice dishes like you got to go to thailand for me like if you had like a crab like a thai crab fried rice where can i get that uh night market song uh great crab fried rice um but i had the pastrami i just typically like so many times if i am faced with the choice between noodles and rice i will almost always go noodles there are very few exceptions to where rice to me has proven more beneficial but also this is definitely like a deeply cultural thing maybe yeah right like i didn’t grow up with the only rice i grew up with in the home was rice-a-roni yeah okay which was a cheddar broccoli rice-a-roni not bad i don’t think it’s bad rice started by a syrian immigrant i know yeah you told me a while i was very excited when i learned that i know that’s why there’s a vermicelli in it i i understand that’s the rhony and the rice-a-roni it’s i i get it why is no one else’s mind blowing back i don’t know you like it this story is it’s it’s a it’s rice and macaroni rice-a-roni my dad loves rice-a-roni in case we have like four boxes of the wild rice pilaf at home dude that stuffs fire yeah he loves it so much but talking about like that like cultural affinity of like you know noodles versus rice versus bread like i i my starch of choice almost without fail is a bread and typically a flavor interesting like i just i love going to armenian bakeries and just getting like those giant sheets of lavash stop i love our meat if i could be any restaurant i would be an armenian bakery next to the kaiser permanente is there an actual armenian bakery next to countersupport you just want to put one there no no no there’s one there and every time i would go for a blood test it’s next to the uh the uh the place the the religion scientology oh it’s next to the scientology center which is also next to the kaiser and then there’s this little bakery called toronto bakery and every time i would go get like like blood tests or like checkups and stuff i would go there i would get a spicy cheese barack and a sprite and then go back and get my chestnuts it was the bomb shout out to armenian bakeries out there get that ajarian lava june yeah so it’s this other uh bread it’s it’s got this trippy pattern to it it’s like almost like a half raised like focaccia the point is that there’s always going to be like cultural biases starch that people eat you know i grew up with rice every single day white rice was the way to live if your food did not have white rice next you weren’t eating food yeah yeah that makes sense yeah and so for me it was always just like bread because you just like buy it it was really available like sandwiches were half my meals yeah i remember watching this video that was um it was this is just shows you the youtube rabbit holes i go down it was like north koreans try american barbecue for the first time wow uh yeah and and there was a lot of defectors yeah they i think so i i didn’t exactly yeah it makes sense yeah um but they were in you know south korea at the time and someone was eating pulled pork like just you know chock full of american barbecue sauce on it um and they were like this is very delicious the meat is very tender oh they’re eating a pulled pork sandwich is what it was and then they were like but i don’t understand why this would be on bread like why would you not put this on rice this would be so good on a bowl of rice i started thinking about that and i was like one i would absolutely just eat i’ve been thinking about you know like hawaiian kahlua pork on rice and i’m like oh that makes sense but through my lens it’s like no this this is like bread sandwich that’s the starch that goes with this probably because it’s loose meat yeah yeah i love loose meat in a sandwich yeah i’ve realized that about you since i’ve known you for a few years you’re a loose meat man i’m a loose meat man but that’s like you know my my thing is i just i didn’t grow up with rice there’s certainly rice dishes that i like love love um kum tum from vietnam it’s called broken rice oh like broken rice salad or is that fried rice uh i think that’s i think you think of the thai dish namco talent which is the crispy rice salad i am i love crispy but no this is like it is a it is a steamed rice dish but it’s the rice kernels are actually like broken interesting and and it comes from you know uh i mean broken like it’s they they break it like the people cultivating it break it or yeah so what it used to happen is they used to sift the rice when vietnamese farmers would you know sort of like turn in this is like the farmers like rations they would sift the rice and then the broken kernels that weren’t hole that they didn’t want to sell they would like you know give back to like the the peasant farmers okay and so uh you like you know steam these like broken rice kernels and it’s so cool because they kind of get like slightly unevenly cooked and it’s just like it’s almost a couscous of rice cool and it’s really freaking delicious and then you eat it with like the nook mom which is like you know the fish sauce the lime yeah and so to me like and that’s something i i grew up a lot it was like my stepmom’s favorite dish and she would bring it home all the time with like the fried pork chop and the pickles and all that yeah and so to me like that’s a rice dish i really look back on uh very fondly but other than that i’m not not the biggest rice guy well i’m a rice girl through and three i love rice you’re a rice queen i love rice best rice fish in the world i just love carp i’m not gonna lie i like carbohydrates man give me a piece of bread give me a bowl of noodles give me a bowl of rice i will enjoy every single one but i did grow up with rice more than anything else to you like greatest rice dish in the world if you had to choose one rice dish deep for the rest of your life oh my gosh it’s just persian rice i’m sorry just just straight like a bowl of persian rice with a little bit of the rice reserved mixed in with some saffron that you that you brewed with a little bit of water and then you uh just beautifully seasoned with salt and a little piece of crispy rice and i’m happy that’s all i need that’s like a comfort right that’s all i need yeah yeah sometimes you can have some fun stuff in there like some dill and lima beans you can put some you know talking about bagali polo polo yeah sometimes you can put some you know raisins and candied orange peel and pistachio polo and then other sizes no it’s great i’m having so much fun and then other times you can like put uh like sour cherries i’m so proud of you oh my gosh honorary persian man yeah i just love i mean persian rice just simple white persian rice with a little bit of saffron on there i’m just happy the way it is noodles though my favorite noodle dish of all time holy cannoli is it fu um it’s fun a noodle dish or a soup oh that’s so so fun like technically i believe what do you think maggie which is the cut of the actual noodle um but a lot of vietnamese restaurants don’t use that bun fun noodle for their pho and so it’s it’s it’s kind of a toss-up uh but i do agree i mean i i love rice noodles the version the the thing that you have with that bowl of persian rice is me what you do is you crack open the king’s hawaiian rolls you rip one out nicole here’s the thing you wrap it in a wet paper towel and you put it in the microwave for six seconds okay okay and then and then and then you pry it open your fingers just a little bit of steam comes out okay and you take some margarine can’t be buttered butter no no gotta be the imperial margarine stick that costs 79 cents and yeah some of that in there it melts to a very weird anato seed and uh turmeric or not turmeric just probably yellow food dye tinge color onto the bread and then it’s just a warm hug inside your mouth sometimes a little bit of bread and butter just makes your day you know what i mean just a little nibble of bread and butter is all you need just to be reminded of you know i’m at peace with myself and that’s beautiful also shout out to the guys at foodbeast who once just snuck in a pack of tortillas into a korean barbecue restaurant and then griddled him so they can make korean barbecue tacos cause that’s like the most genius move of all time oh my gosh can is that like legal i don’t know i’m so afraid of being yelled at that i would never do it but i really want to hear me out we do the same thing but we take pita bread and then we make shawarma we make korean barbecue schweins let’s take pita to the uh to the panda express to see if they can do a little beijing beef pita sandwich to go [Music] hey hot doggers we wanted to tell you about our exciting upcoming event mythicon heck yeah we do mythical is our first ever immersive weekend experience with the mythical kitchen rhett and link and a big old bunch of the mythical crew there’s a carnival a dance party live podcast it’s gonna be huge it’s on october 28th to the 30th in austin texas for one weekend only so you don’t want to miss it check out mythicontickets.com for ticket availability event details and any updates tickets are on sale now including packages chalk full of super exclusive merch and a very special sunday brunch with your favorite mythical crew members and we all know your favorite mythical crew member is nicole over to mythicontickets.com right now to check out availability [Music] all right nicole we’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitter verse it’s time for a segment we call opinions are like casseroles [Music] oh i put a little bit of casseroles in there is your nose stuffy my nose a little bit stuffy uh first up we got a nathaniel gary haitian food is underrated i think if there were more haitian businesses it would rise in popularity i think that is probably very true because i don’t know a ton about haitian food and i wouldn’t like to eat it i only know about picklies and that’s about it i know uh soup jumu uh to celebrate haitian independence day i believe uh first successful uh uh homegrown slave revolt on history haitian haitian revolution is a very awesome part of history and super jumu is a very awesome part of that history uh i don’t know much about it and i would really like to because i tend to really love caribbean food but we don’t we don’t get a ton in l.a we get you know um we have cuban food we have puerto rico some puerto rican food not a ton of puerto rican food not another jimmy there’s like a you know a handful of jamaican restaurants maybe i’ve had ecuadorian food i don’t know consider caribbean no ecuador is just straight south american um shout out to uh to rashida from bridgetown roti for making delicious barbados food but yeah i would love to see more haitian food i believe that is underrated i wish i would have eaten more of it very underrated would love to try more so if you are from haiti or you have haitian ancestry please open a restaurant in los angeles send us your haitian food i will eat any food that we get sent in the mail don’t promise that i will i will do it okay dutch ninja panda says how do i say it is the best did i say that the the v turns into it like a bee it’s spelled autovada but it’s it’s not working my brain can see the can see the shapes of the letters but i can’t say well it’s like the word like vato it sounds like bhatto right ado is the best mexican style meat preparation versus carne asada carnitas al pastor barbacoa i like it but i think i’m more of a carne asada girl i it’s really interesting because in in mexico and in like you know american like mexican-american food there’s so many regional names for so many different things i had this desert last night actually i like that you like that so desotrado just means like uh like like shredded right mm-hmm and then a lot of people confuse machaca with like desebrata which just means like shredded yeah because machado’s typically shredded but machaca is actually like sun-dried beef that has been kind of like almost ground after like shredded and like ground and then sun dried and reconstituted but that like speaks to this point of there there are a lot of regional names for a lot of things um carne adabada can refer to a new mexican dish and so i don’t know if they’re referring to this new mexican dish which i believe is a braise okay um but the adobata which literally means like it’s the adjective form of like adobo right anything marinated in an adobo so it’s typically a bright red chili mixture with spices and all that um a lot of people uh say that al pastor and alabada have like the same sort of roots and like the same kind of marinade and some places in mexico they do alpa store that doesn’t have pineapple on it um and then you know some would say that’s just adobata um either way you take any meat and you marinate it in chilies and spices and i am absolutely in but getting down into like the nitty-gritty of the differences to me is really cool and that’s where like the spice of of life and cooking comes into play great yeah hundred percent they’re like carne asada just means like every recipe that you see on like food network that publishes for carne asada is like put cumin and coriander and all this stuff in the marinade and carne asada is just like it’s grilled meat it is meat cooked in fire yes very good at the kevin kevin my mom taught me to add some fish sauce to my ice cream and it’s changed my world for the better for the work yeah that change is uh you have not described either positively or negatively i love adding fish sauce to almost every savory dish that i make i have tried i’ve made a fish sauce caramel ice cream and i did not enjoy it nearly as much as i wish i did because fish sauce caramel uh on like um braised catfish or pork is delicious ice cream it was not my jam i don’t like miso ice cream either a lot of people have been doing that it’s like a cool funky thing i don’t i’ve never had miso ice cream but i’ve had miso and like pastries and desserts before and it’s really good uh something about the thought of fish sauce and ice cream makes me unhappy but it’s just that like uh umami and sweet i i don’t love i love salty sweet no i love umami and sweets what sweet umami things do you like well miso and chocolate chip cookies is good you do love that yeah i do i like um like chili christman ice cream la grandma sichuan yeah it’s good but to me that’s like it’s not mommy though it’s not your mommy yeah you you get like i love because you get the toasted chilis and you get the nut you know the the peanut in there uh they’ll typically be some garlic which is like cool um but like that works for me what oh because i said get the nut oh my god nicole grow up we’re talking about actual nuts we’re talking about legumes sorry i’m 12. anyways you get the nut and the cream and it’s delightful go on okay real steve bat barbecue kabobs are a waste of time and energy if you put the protein and veggie on the same skewer they cook unevenly and suck separating the proteins and veggies on different skewers helps things cook evenly but by then what’s the point just grill protein and grill a veggie and save yourself the prep time the shish kebab council would like a word uh i you have a point and i understand that point completely uh just uh just be chill man just be cool brother be cool be cool bro i mean like yeah you make a lot of sense but i’m probably i don’t even like shish kebabs i don’t either i i don’t yeah are they even common in in actual like middle eastern i don’t know i’ve never gone to i mean i i get kabob a lot from persian restaurants and i almost never see the veggies cooked with the meat on the skewers i don’t think they do it a lot in like persian cookery probably in lebanese cookery they might add some some onions some red peppers yeah like i don’t know like if i think it’s a very like anglicized skewer yeah it’s it’s like a thing that you would uh i’m imagining like 80s movies where the dad’s grilling in the backyard he’s like honey we got shish kebabs tonight and you know he’s got some overcooked steak with some undercooked bell pepper on it yeah i mean i feel i think i think there is a valid criticism here but also if you craft it properly because i i’ve i’ve done it at home because it’s you know i know it looks kind of cool yeah and it’s easy and i’ve done it for meal prep and it’s nice to just kind of throw a stick in my bag yeah um but if you use like chicken thigh and then you know meats like onion and bell pepper that won’t like overcook yeah um yeah that is really delightful because chicken thighs you can’t overcook a chicken i like firmly believe in this you can certainly burn it but chicken thighs are done at 160 degrees uh someone from america’s test kitchen did this test found out they actually taste better at about 195 degrees when the protein seizes up more because i’ve had some kind of like chicken thighs i’ve temp checked like 165 and eaten and they’re like yeah it’s just it’s all the tissue yeah yeah and so you get that like you know internal sort of temp up to break down the connective tissues so chicken thigh really works but if you are someone who like insists on medium rare meat which i we’ve talked about this before i i mess with with well done you know beef especially something like tenderloin yeah yeah it’s it’s really delightful uh so you can do that but i i think you have a shred of a point there yeah at kellenhowe 99 dipping cucumbers and straight up mayo is bomb yes sir i’ve never done that yes sir i don’t do that if you would never do that if you would dip cucumbers in cream cheese or dip it in like ranch okay mayonnaise is 90 to ranch but it’s boring it’s like five seconds to mars no 90 to ranch 30 seconds to mars what’s five sec five seconds of summer yeah yeah veronica mars veronica mars i can’t i don’t know i i mayo’s boring i need something else with the mail put some cracked black pepper in the mayo baby then we can talk yeah oh yeah spicy mayo i’ll do my cucumber to spicy mayo i don’t care it’s funny what a couple drops of hot sauce do to your perception of a food very true it makes it pink like pink dip it in pink okay uh and hilarella says tomatoes don’t belong on a burger they’re slimy raw and slide around and just make the experience weird okay so i agree sometimes if your burger’s a wet ass burger which it probably is if i’m making it don’t put the tomato it’s going to be too wet it’s going to be too sloppy don’t do it if it’s a dry burger like a cookout burger like even like in and out i’m thinking right like i mean you know sometimes i don’t do tomatoes sometimes i do it depends on my mood yeah i’m just thinking like a thin enough patty to where it’s not gonna bleed a bunch of juice yeah if it’s a cookout burger if you go if it’s like a homemade burger yeah it’s fine you can totally like put a tomato on it but typically i don’t know if you remember realize this but during the burger the burger myths episode that we were familiar yes i didn’t put a tomato on it because i didn’t want it hinge it really you didn’t want it i didn’t need it it could have thrown off the whole the whole science experiment because we here in mythical kitchen are committed to science well you’re the one who said we should do it by preference we even made two different burger sauces oh yeah that’s right that’s right that’s right i maybe agree with this i don’t want to take the essentialist stance that say they don’t belong in a burger more often than not i have been burned by raw tomatoes on burgers because they make things slide around and i think that is true and also they add more juice to the equation where the juice coefficient maggie is too high do i have a juice goldfish you’re gonna get slideage on that burger so what i do because i love tomato flavor is i roast my tomatoes until they lose all that moisture and then they just not not to the point of like a sun-dried tomato um but to lose a lot of that moisture and they become jammy and almost kind of like a condiment that you can kind of spread and you’re saying josh why don’t you put ketchup on it like i already did i already did i did my own ketchup bingo yeah roasted tomatoes on a burger get it at ladybird2223 peanut butter is tastier and more versatile than nutella you are preaching to the choir josh you need to absolutely agree stop with the burner accounts i haven’t seen anything for a few weeks i have up to 15 burner accounts that i use for various i used to advance various political agendas in small micro states oh my god i saw a micro state i saw a document about micro states oh that’s good yeah i’m trying to foam that revolution in tuvalu oh my god i know all about two left i know all about tuvalu it’s sinking it’s actually really sad yeah yeah that’s uh climate change is real sync and it’s all because of the ice caps but okay the only reason okay i agree that it’s more versatile but you haven’t lived until you come home from school and you told your mom you got an a on a math test and she gave you a spoonful of nutella as a reward [Laughter] you haven’t lived until you’ve tasted sweet sweet success i love how it’s there’s something so uh baseline and animalistic about that it’s not like she’s she was like oh we’re gonna go out and get your favorite meal or i’m gonna it was like you did good here is spoonful of sweet here’s just spoon of sweet in your mouth because nicole good she gets sweet it’s like how you train a dog and look at you you’re successful now you host a podcast good job sharla good job you raised a good one with your nutella bribery it worked all right at melody pond 83 gluten-free pretzels are better than regular ones because they crunchier i’ve had gluten-free pretzels and they are quite crunchy i don’t know if i could tell the difference i’ve never done a test side by side me neither but that might be the only case in which like a gluten-free thing so actually some gluten-free like cakes are really nice gluten-free cookies are sometimes really good thin if you’re like a taste cookies person and if you like thin crispy cookies try a gluten-free uh cookie yeah cause you don’t need glue like gluten like obviously helps baked goods rise and stuff it makes it like more yeah but like it’s certainly more important for like bread dough and so something like a pretzel like if you’re not trying to get that jewelry and you just want the crunchy yeah gluten-free people have fun with the pretzels the one joy in your life let it be pretzels okay last one of the day danielwen129794 says is pizza an open-faced sandwich one two three nah wait did you say yeah yeah oh my god no it’s not of course it’s not uh you ever folded a pizza yeah but that’s not a sandwich because the pizza dough is cooked separately no i’m saying no sorry the pizza does not cook secretly i’m saying what sandwich exists where the bread is simultaneously cooked with the toppings it’s not a sandwich it’s a flatbread flatbread is its own categorization this one this one and on that note thank you for listening to a hot dog’s 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 hendy’s auto with the hashtag opinion casserole and for more magical catching check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at me at the quick engine and if you want to share pictures of your feet hit us up at mythical chef john i’m just kidding that’s that’s a terrible joke uh we’ll see you next time [Music] when it comes to your journey hyundai is thinking of every mile that’s where the new 2023 hyundai palisade comes in the palisade offers all the technology safety features and comfort a family needs for the journey ahead and boy does it really have so many tech safety and comfort features stay connected with the palisades wi-fi hotspot capabilities so you can keep the kids entertained on a long car ride or help a friend work on the go if you want to start that weekend trip early and if you’ve ever been clipped or had a mishap or you opened the door into a vehicle behind you the class exclusive safe exit assist the hyundai palisade has is a 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