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 [Music] hungarian born writer george lang once said paprika is to the hungarian cuisine as wit is to its conversation not just a superficial garnish but an integral element like that’s cool and all george but what the heck is it and why do i keep pronouncing it paprika this is a hot dog as a sandwich ketchup is a smoothie yeah i put ice in my cereal so what that makes no sense hot dog is a sandwich a hot dog is a sandwich welcome to our podcast a hot dog is a sandwich the show where we break down the world’s biggest food debates i’m your host josh sharer and i’m your host nicole and iady and nicole today we’re discovering why i mispronounce words so badly such as paprika i feel like you google all words before you say them though i do so i believe the hungarian pronunciation paprika right is a hungarian word and i believe the hungarian pronunciation is closer to paprika like i think there’s more rico like paprika paprika chicken paprika so the accent is on the p i think the m the emphasis is on the first syllable i believe is the case um but no i someone once accused me of being the giada de laurentiis of all latin and asian foods um yeah i just think yeah sometimes i think you’re just trying to yeah i think you’re just trying to give like the word the benefit of the doubt and like not bastardized try and be as respectful as possible that said i know nothing about the hungarian language how much hungarian do you speak uh what if i just busted out like a whole like monologue in hungarian would not be rad i don’t know anything about hungary other than uh i am hungry right now do you need breakfast wow nice to meet you hungry i’m dad um anyways today we’re talking all about i’m just going to say paprika for this yeah yeah that’s fine um but not a lot of people seem to know what paprika is other than the red spice that makes things red in their pantry right i think it makes food yummier in what way what does paprika taste like to you that’s really hard to to describe because there’s so many different kinds of paprika you’re stalling you’re stalling no i’m not so like whenever i just think of run-of-the-mill like walmart paprika you put your finger in you lick it um i actually licked it um is i don’t know i think it’s like a it’s like a mild peppery dried vegetable flavor one if you’re getting walmart paprika it probably just tastes like red dust yeah which is fine every man right now yeah no of course of course but i mean i think that’s why there’s so much confusion about it right it’s because people just know it like you know it’s like uh a lot of paprika that you get to me reminds me of getting like dried parsley right sure where it’s gonna taste like almost nothing yeah but it makes your it puts a little green specks on your food which makes it more interesting exactly like i literally in my own pantry i’ve talked a lot about how sometimes i just i’m very agnostic on certain spices okay or dried herbs or whatever sure and if i’m marinating chicken i just want green flecks on there right okay and so i will throw in whatever oregano basil marjoram i just i combine it all into one little jar of green flecks and just go yeah throw it on my chicken ditto with paprika where it’s just like i’m not focusing on the flavor of paprika i want my chicken to be a little bit red yeah because it looks better if it looks better it’s going to taste better yeah i get that but that said paprika is like an incredibly diverse spice with a really fascinating history behind it and when it comes down to it it’s chili powder yeah that’s what it is it is european chili powder you’re exactly on the spectrum of chili powder it is maybe the least offensive or at least strong well i mean weakest well when you say chili powder what are you referring to well i think of the container that says chili powder no agreed same here but like right like what pepper is that what pepper is being ground into this probably a melange of peppers probably probably whatever’s cheapest right whatever is being sold over at the smart final or at the walmart they combine in chili pepper ditto with paprika if you sort of think about paprika as just european chili powder uh it sort of makes sense especially in the way that if you go to mexico right think about how many different chili powders you and i have in the pantry right now just tons ancho uh california chili powder in new mexico chili powder and those are rush mirage chili powder aleppo from syria like uh and then even all the the mexican chili powder we have dried jalapeno powdered chipotle powder habanero powder we do there’s the same thing with paprika oh wow with all the different hungarian or spanish cultivars of pepper and of course all of that is also coming from america right like no i mean if you consider the greater americas there’s the same relationship with paprika where there’s so many different hungarian cultivars but all of them came from america originally right or the new world as you would say like from you know central america and mexico there would be no chiles in the entire world without that so when you think of how spicy thai food is right yes those peppers didn’t exist in thailand until the 15th century and they were brought there via trade routes did it with anything from the americas from the americas yeah really yeah just none of that existed so i mean even um like peruvian traders and sailors you know um you know that stuff was all just coming from that region so they would bring it to the region and then because the region had like a different biodiversity like different chiles would come out of that exactly and so so that’s where we get a lot of these like sweet peppers from hungary that have created because if you really had to break down the difference between quote-unquote chili powder and quote-unquote paprika i’m putting both of those in quotes because they can mean whatever exactly exactly yeah the main difference is that a lot of chili powders from mexico are going to be spicier and a lot of paprikas are going to be sweeter but they are ultimately just dried desiccated powdered capsicum right would be a scientific term for it correct and the reason for that is because the cold climate in hungary right they have to ripen for a lot longer and they were selectively breeding to have sweeter peppers that weren’t you know quite as spicy because there wasn’t as much of like a history there and so now there’s there’s something like you know i mean there’s an unlimited amount of pepper cultivars that you can get yeah in hungary but they’ve like you know codified them into like eight different kinds of paprika oh but we don’t really we don’t really know those in america right we know like sweet paprika hot paprika and then smoked smoked which is smoked paprika do you like smoked paprika i love smoked paprika okay it’s like it’s like liquid smoked to me where i love it i’m like on the fence about smoked peppers it’s very strong i do love hot paprika though that’s fun for me yeah my question is do you think that i mean like i don’t know if this is real or not but don’t you feel like people’s taste buds have just become desensitized now and like we have like and we now like try to make spicier or more different peppers because of it it’s not like confusing though like for our brains i think we i know what i’m saying i might no i don’t wig but if you can just take what i said and like make it more concise for the people to digest please no i think like we’ve gotten in this arms race with chili peppers yeah and this is maybe a change of topic but uh you see it a lot in the packaged chips world yeah where like doritos i remember maybe 15 years ago came out with a fiery habanero dorito and that’s when habanero was this is before a lot of the ghost chili the scorpion pepper the reaper the blah blah blah all this stuff pepper x dragon’s breath these names are just like the butthole scorcher 3 000. but they had a habanero flavor of chip and it was really spicy and it was almost at like the top level of spice that you can get in a packaged food before it’s just alienating people right yeah have you ever had paprika chips which is what i was gonna talk about because paprika chips are dank but i think people paprika isn’t as sexy of a name as like ghost chili limone you know what i mean yeah i just i just think paprika gets like a bad rap it’s like the red-headed stepchild of the story it is literally the red powdered stepchild of the pantry a lot of love but if if you learn how to like cook with paprika like if you make a good beef goulash or like a chicken paprika i actually think the flavor of paprika is quite pleasant you just have to know how to use it like you it’s kind of like bay leaves a hundred percent i was gonna bring it up gosh it’s like it’s kind of like the bailey we’re like so in sync are you lance bass because i was the lance fast girl but i feel like i’m not stacy let’s go i’m such a jc shazi girl now that i’m a little bit more mature i like what lance bass has done to the nightlife scene in weho he’s got he’s always mobbing around there owns a couple bars he’s so hot uh the point is much like bay leaves where you’re not going to taste the flavor of a bay leaf unless you make bay leaf the star same with paprika yeah i’ve noticed that yeah and so if you have a dish like chicken paprikash which i’m just faking what i think hungarian sounds like good pronunciation thank you diners drive-ins and dives when he goes to like a hungarian place has he gone to a lot of hungarian places i feel like every time i turn on the tv this guy’s eating this guy being guy fieri is eating chicken paprika i don’t know is that like not something he does all the time i feel like there are a couple episodes that i always turn on and guy fieri’s always eating the same garlic shrimp from a truck in maui i’ve seen that episode like 15 times and my dad episode like 15 times he loves that stuff point is if you make paprika the star that that’s when you really find out what it tastes like what the heck paprika is exactly yeah and it’s got this beautiful so i mean of course depends on what kind of paprika you’re using but to me i love it because it’s got this like sweet dusky earthiness to it dusky is a great word but it’s not as dusky as like a chipotle no it doesn’t have that sort of bitterness it’s got this like very very like round quality to it but i mean one of my favorite things to do is uh what’s that spanish dish paella that one no no there’s another one uh papa’s bravas apollos yeah right it’s like the the fried or roasted potatoes and then you put the the pimenton aioli on it or whatever just take a bunch of smoked paprika and mix it with mayonnaise and then pop that on like potatoes or whatever and that’s a great way for me to experience paprika has anyone made liquid paprika like i think it’s called hot sauce no no no no you’re trying to given what we’ve talked about trying to be funny but i’m being serious like like imagine like a liquid paprika instead of like in powdered form it’s like liquid form that’d be interesting well i mean speaking paprika is such a diverse spice not only within hungary hungry like they have paprika festivals there is a paprika museum and paprika is i believe actually a hungarian word um but i mean it all kind of dates back to latin and whatnot it’s a very complicated history when you get into the trade routes um but it also wasn’t even introduced to hungary until i believe the 16th or 17th century from turkish traders because that whole the balkans were all under ottoman empire rule at the time and so it sort of like spread around via that way but paprika i think was originally even cultivated in spain and then that made its way to morocco wow which is crazy history is fascinating it really is awesome um but in morocco they will mix paprika just with olive oil and create like a spice paste yum which to me i would love to just rub that on anything rub that on my body go out and tan you get that nice little red shade from the paprika that sounds horrible oh here paprika ole olay or how do i say this olio resin interesting what is that paprika olio resin is an oil soluble extract from the fruits of the capsaicin anima or capsaicin fruitiness skin and it’s basically paprika that is liquefied and it’s used a lot in orange juice spice mixtures sauces sweet and emulsified products oh the thing you’re talking about is paprika extract which is a colorative yeah but i guess it has a little bit of flavor there is paprika extract in kraft mac and cheese to give it they a lot of the times paprika extract and turmeric will be combined together to form a sort of natural food diet oh very cool but it just really tastes like anything does it does it no i don’t think it has any natural i mean i’m sure if you ate it in high doses it does just enough to like color something it completely doesn’t very cool um do they am i imagining this where they feed uh they feed chickens paprika to make their yolks more orange that was that was the thing that um dan barber the chef from new york really experimental chef he has a restaurant where they like lead you around to different barns and like you’ll walk up to a table in a barn and there’s just like a single cucumber hanging from a string and he’s like that’s your dish and then you eat it and it’s like the best thing you’ve ever eaten blue hill blue hill stone exaggerating but he does a lot of really cool little farming experiments and yeah he did a thing where he fed chickens exclusively red peppers okay or something and apparently chickens can’t experience capsaicin okay they just lack the i don’t know and chickens also don’t experience love i believe oh i don’t know my mom had a pet chicken really yeah her name was poffak which means uh which means popcorn do they eventually uh you know give it the old give it it’s highly plausible but there’s so many pictures in my family photo albums of this damn chicken how do you choose between a food chicken and a pet chicken i don’t know but i i have a strong feeling i think my sister told me like like i need to ask if you guys want to know more about pop pack just just uh tag me in some chicken pictures later and we’ll talk about it but yeah he he fed uh chickens exclusively red peppers and it changed the color of the yolk i don’t know if it changes the flavor though interesting [Music] when it comes to your journey hyundai is 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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 so what pepper is paprika derived from because i think that’s a question i think that’s the question a lot of people are just waiting to ask i made a claim on twitter once that uh paprika is just bell pepper powder in the same way that we have garlic powder we have onion powder uh we have what other things are turned into powders uh onion yeah cloves are ready in the same way you have garlic powder and onion powder which literally are just dried desiccated forms of garlic and onion that are powdered blah blah blah i was like paprika is just red bell pepper powder and then i got a bunch of hungarians in the mentions being like don’t do it no that’s my hungarian accent no no no come on man it also sounds like the robin williams penguins from happy feet um but anyways uh so there are a bunch of different cultivars and they all have hungarian names hold on i had a list uh eddish namish shishmanteshmeg i can’t speak hungarian so it’s very confusing so good though oh my god thank you so much someone who has never heard ladies never have i ever no but i mean most of them are sweet most of them are not spicy and they are not all just red bell pepper and i think that’s that’s a big misconception i say that’s a big misconception as if i wasn’t the exact person perpetuating it the misconception i was misconceived that sounds like my that was an accident um okay i was were you vacation baby oh my god no way yeah that’s great no i was conceived in the woods that was that explains a lot about me that’s uh i don’t know the exact context i just know that it was like in the woods in virginia i was conceived in lake tahoe so not too far oh my god like at like a casino like uh like one of the cabins we’re both woods babies we’re both feral children look at us and look how far we’ve come now we’re talking about paprika that we only seem to half understand because neither of us knows anything about hungarian i think i’m part ethnically hungarian too i think i’m a cossack why don’t you do it i don’t get why you and julia both of you just don’t get 23 in mead i don’t 23 in me scares me it’s awesome if anyone has any like uh people always worry about what sort of data their phone is collecting right and i i don’t have a lot of worries about that give me ads for the weird shorts and weightlifting supplements that you think i want and need jeff bezos there’s like a different level of like i’m gonna spit in the cup and just send all my genetic information to someone through the mail that’s a little weird i don’t i did it and i found out that i’m two percent unknown which is fun because it makes me feel like i might be an atheist and did that like make your life better um i reconnected with some family members that i would have never met are they cool that’s what i’m saying right it’s just interesting it tells you it tells you like uh if this is like an ad for 23andme it like tells you like uh if you have like a certain genetic like possibilities like if your piece smells from asparagus or not you couldn’t you couldn’t tell if your own pee smells from asparagus you needed to spit in a cup and send all your genetic information so they can sell it to like drug companies and clone you and then also like your percentage of neanderthal because all of us have a little neanderthal in us because like apparently like we like we made it with like it’s not astrology but like we like homo sapiens like mated with like uh cro-magnons or whatever and like all of us have like a little percentage of it it’s like what the hell are you talking about i’m being honest it’s a test in the 23andme why are you looking at me like that they’re going to clone you they’re going to take your spin they’re going to clone you to harvest your organs that’s so best seldom rich people i’ve seen the island i’ve seen gattaca nothing good nicole sounds good nothing good comes from this nicole if you were to recommend one dish for people to really experience paprika what would you do why don’t you tell me uh deviled eggs josh the answer is deviled eggs because all you need is a small strip and uh of the paprika on top of your eggs and you’re good that is when i think of paprika and especially like the most useless uses of paprika yeah it is absolutely the little red powder on top of devil and i think that’s like sure i think that’s like where a lot of people experience it it’s like red thing yeah then you’re not you’re not gonna taste it no but like it’s a good like segue and like you know what i think about a lot that there are certain times when i’ve probably eaten a whole dozen eggs worth of deviled eggs right and if they were just hard-boiled i would never eat 12 hard-boiled eggs i was thinking about the other day like the difference between like uh white people parties and like persian people parties and y’all just have a tr eggs out there yeah yeah but the eggs are mixed with mayonnaise and there’s a little bit of red dust on top so it makes sense you all just go to town on a pallet of eggs persian people parties don’t just got a bunch of eggs out there no there’s egg salad but like oh yeah yeah but you all just pop eggs like i’ve never seen before it’s crazy it’s kind of wigs we just we throw them back like horse pills it won’t be in conversation to take a whole half an egg and just go yeah exactly it’s kind of it’s very alien i agree it’s very alien yeah yeah there’s this there’s this uh you know about let’s talk about white people party culture you know about kakana cheese balls they’re the most american thing in the world yeah yeah yeah are they the uh nut the nut rolled yeah but some of them are like weirdly red mmm it’ll be like their wine flavored one no no no the pork yeah i’ve always want i like that’s like pure americana to me like a cheese ball yeah it’s like if you mix cheese whiz with a little bit of like uh red wine and sawdust and then rolled it in almonds yeah uh-huh and then you put a little bit of that on your deviled eggs and you slurp it down yeah uh that’s really interesting like never did that before but there’s this red pepper spread that has paprika in it and it’s lithuanian and it’s like a chive no no no it some people think it’s that but it’s not it’s like a creamy cheesy paprika spread that sounds great yeah it’s really good it’s lithuanian we need to get into more balkan cuisine yeah i don’t think there’s a lot of representation in l.a unless i’m wrong there’s no i have a serbian neighbor shout out to nesh he’s been offering to make me chivapchichi i don’t really know what that is but every time i see him he goes hey when you come over for chewbacchi and i’m like i gosh i’m bit i’m really busy but i should i should take them up balkan sausage it’s a balkan sausage that sounds great balkan sausage was my nickname in high school and once his uh his mother-in-law made me really delicious serbian stuffed bell peppers in the spice profile and it was just so delicious and homey and filled with marjoram and and and winter spice and it was really great i’m trying to find this darn red pepper spray from from the lithuanian people but i can’t find it just red pimenton what is pimento cayman tone is spanish smoked paprika that’s that’s dried over white oak and i’m you know what i’m it’s just european chipotle powder that’s crazy there should be a chain of burrito restaurants all across europe called pimentone i’m surprised they have like chipotle but pimentone that’s good you want to pitch it to a frickin cuban or something like whatever you can sell it at the mavericks games uh you know what i think is funny what how many of these crops just didn’t exist someone how many of what how many crops didn’t exist in the rest of the world until you know uh the americas were i don’t know pillage whatever the verb you’re supposed to use is because it wasn’t discovered because they were just like people there was a nice word yeah whatever uh but but how many potatoes for instance right someone someone uh tweeted at us once uh our mashed potatoes just irish guacamole oh yeah i remember that no and it’s like no because potatoes are also from the same place that avocados are from exactly that’s just mashed potatoes the south american central american guacamole if you want to say that do you think they have no photos in ireland no i’m saying they have they have like nothing to do with each other but like potatoes aren’t irish right they’ve been they’ve been naturalized but yeah doesn’t get to ireland until walter raleigh brought them in like the late 1400s yes you know do you think that the potato famine was because uh ireland didn’t know how to like cultivate the no the potato famine was all because of like really terrible uh british politics like no it was like borderline just the british crown trying to genocide the irish it’s really messed up yeah they don’t like each other i don’t know yeah there’s like whole wars uh about it my god oh for hundreds of years yeah really really terrible i didn’t like dying shout out to all the irish homies out there you all have been screwed around with for a lot of history the potato famine was absolutely avoidable the potato blight wasn’t but the irish farmers weren’t allowed to keep a majority of their crops that’s not very and they were sold out by some of the like irish aristocrats at the time who were sort of just uh collaborating with the british government um but anyways back to paprika i don’t know the whole history behind it but it’s i’m comfortable with my uh yeah uh paprika paprika paprika did you know that the zoo sometimes includes paprika and the food of the flamingos in order to help keep them pink well because like flamingos aren’t uh they’re not well they they’re they’re a bunch of shrimps right yeah and that’s what turns in pink like kelp shrimp what’s a whelk i think it’s an animal that is in a shell i think so i had a bunch of whelks uh hold on i want to make a i want to make a call out to the hungarian board of tourism i think that more americans need to know about all we know is paprika and goulash and um longosh don’t know what life longos is like a fried dough topped with like a cream and or like a yogurt we’ve made something for gmm and that was really delicious yeah but i would like to officially uh open up our candidacy for you and i nicole to travel to hungary to budapest and uh on the on the dime of the hungarian border oh my gosh i would love that and we’ll become the official like american spokesman for hungarian food because i think it needs a big pr campaign i think no not the food but just paprika just be the ambassadors of paprika we should be the yeah we will uh don uh large billowy dresses filled with peppers i was gonna say i want to dress the color of paprika i would love that i want one you can have one too i think that’s that’s our official i think i would look i have the legs for a dress i have these long dancers legs that i think would look great in a frilly uh paprika themed dress so yeah uh this is it if anybody has any hookups with the hungarian board of tourism um we will i think yeah yeah i think a political situation hungary’s a little old dicey uh in the last you know five years that’s fine everything that’s what i’m saying we’re there for the paprika we’re not this isn’t an endorsement of uh victor orban’s politics this is merely us wanting to get down with the pepperoni hungry reach out just like we we will not um endorse any uh proto-fascist policies just the paprika just the paprika okay closing statements answering the question that we are asking what the heck is pepe what the heck is paprika paprika is a very misunderstood spice it is the uh combination of hundreds of years of history to cultivate chili peppers uh and their related varieties in the colder climates of hungary and we misunderstand it because american grocery stores typically only carry one or two varieties but pick up a bunch of different go to amazon and just like get some imported hungarian paprika for six dollars or whatever uh and then dump like five times more of that onto your food than you’re used to and really get to know the flavor because it’s a beautiful spice with a beautiful history and it deserves more respect dang it no you ask me nicole what do you think about hungary’s threats to leave the european no nicole what do you think about paprika it’s red that too [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 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butcherbox.com hot dog and use code hot dog to get one pack of free bacon in every box for the life your membership plus ten dollars off your first order that’s butcherbox.com hotdog and use code hotdog to claim this deal hi nicole i’ve heard what you and i have to say now it’s time to find out what other wacky ideas are rattling out there in the twitterverse it’s time for a segment we call opinions are like casseroles [Music] first up we got at becca birdsell peppery gravy is an acceptable dipping sauce specifically for fries in chicken tendies um so um there’s this pl dairy queen dairy queen dairy queen queen yes i love that you know dairy queen is the only fast food place that gives you gravy specifically as a condiment for jake yes i know this and i enjoy it very much so this is a good opinion it is a grand opinion there’s if you were saucing a chicken tender though you need a higher quantity of gravy per bite than something like barbecue sauce right no you don’t think so but gravy’s not as strong of a flavor right it’s not as pungent it’s about the texture yeah god i do love gravy that’s why i like that they specified peppery yeah because you know it’s white gravy yeah and then you’re getting more uh flavor per volume sure yeah so i respect that i agree with that um also kfc their gravy is great just as a dip for chicken tenders kfc is good gravy oh it’s so good that’s a great one that’s roasty that’s good oh god i love a good brown gravy you know what i can’t stand though the beef gravy in a packet i grew up eating that yeah god that would just stick your finger in and then rub it in your gums just to feel it oh no oh that’s my nightmare you’re weak oh god okay lou bagga says crackers topped with cream cheese and a green olive is the best salty snack i am the queen of ritz with cream cheese and a and a this like a misnomer on top let it be an olive let it be an anchovy let it be a tomato let it be a uh i don’t know a swivel of honey i love it this is the mambo number five guy this is lou baggett no that’s lou vega ah this is blue i really prefer crackers topped with cream cheese and then here we go here we go a little bit of jalapeno jelly hot sauce but okay um that was that’s talking about white people party pepper jelly pepper jelly yeah that’s white people party food you get the ritz crackers uh non-saltine ritz or or keebler club wow every time you bring it up my eyes just sparkle you swoon over keepler club they’re so good yeah all the structure of a saltine all the butteriness of a ritz keebler club uh we’re now out to both keebler and the hungarian board of tourism for a sponsorship and if we can get both of them on a package deal huge oh my gosh here’s tour hungary’s paprika facilities brought to you by keebler club the official club cracker anything is possible josh just gotta pitch it the right way um yeah that’s the ultimate white people party food it’s it’s it’s a cubelet club cracker cream cheese and pepper jelly on it i like pepperoni i think the olive too much savory i want some sweet to cut the cream at sarah t hoyt all pasta from the most expensive to the cheapest tastes the same after it’s covered in sauce this is a test i think we have to do i think i think i understand what they’re saying mm-hmm and it might be very it depends on uh they’re talking about grocery store pasta yeah i’m guessing i’m guessing you get the walmart spaghetti versus the nine dollar whatever italian brand spaghetti that they put on the side yeah that’s gonna taste the same i believe i don’t think you could tell the difference than it tastes to try it in a taste test i would too i mean but there’s certain like uh where i go if i’m buying expensive pasta noodles it’s because they’re like shapes that don’t exist from the major companies right yeah they’re the fun ones they’re the fun ones they’re like even even like a like buccatini you ever seen that long pasta that’s like a long fusilli i’m sorry yeah that’s a trip that’s weird i’ve never seen that in a store me too but it’s one giant fusilli i really want it is that your ultimate pasta shape we should do we should hold on we need to make it until i die our own pasta shape someone’s already done that i’m kidding shout out to dan paschman from this workflow that was a really enjoyable series i’ve still never had it’s called cascatelli i’ve still never had it buy it we should definitely buy it i should reach out yeah dan i don’t know why i haven’t reached out i’m a big fan i really enjoy yourself you need to cross the bridge sometimes yeah so right now we’re out to keebler club crackers dan paschman of the sport full yeah and the entire nation state of hungary and if we can combine nicole all three of those onto the same sponsorship oh my god that’s gonna be huge for us that’s going to be huge for us but two carbs though that’s tough that’s tough sizzle bear says vegemite is the world’s most versatile food it’s a salty stock you can use it to flavor and thicken or eat it interesting i’ve never made a vegemite stock i have never cooked with vegemite really i really love vegemite and i prefer it to marmite did you not make an australian soup one time with kangaroo and vegemite or am i making that up i think you dreamt about that no i think you work too much i don’t work too much i’m pretty sure there was a gmm episode where you made an australian soup or maybe someone did maybe someone made that oh yeah they could have been like will it soup or something before my time um i made like a vegemite pizza once which was really good was it good but yeah i mean i i really love vegemite do you like vegemite i love vegemite but i can’t eat it more than once a year what it makes vegemite is it’s like yeast right but like i don’t know what yeast is like yeast it’s it’s an animal it’s a living it’s like an organism it’s like bacteria thing yeah and uh and it eats it eats and then it farts far but like that’s like that’s like baking yeast i think they’re related i think they’re related like if if someone was like nicole i’ll give you a hundred dollars if you can accurately describe how vegemite is made and what it is no idea i would have no idea i’d have to watch it i just know i just go it’s yeast and i don’t know what that means i have a strong feeling what’s the goo because it’s a goo where does the goo come from is the goo the yeast is it the east bodies i think it might be a cook down block of yeast with water and they just cook it down until it’s i have no idea all i know is it’s delicious yeah it’s all right uh here we go at michaela w97 bread tastes better smooshed yeah i’m going to hard disagree on that i feel like the point of bread is that it’s not smushed i feel like if you’re smushing bread i get what they’re saying you got whenever you go in and you eat the white part and you smoosh it in the bowl yeah i do like the the toothsome texture of it michaela i have a great idea for you flatbreads that’s a pre-smushed bread that you can just buy no it’s not it’s not smoosh well i mean it’s the fun part is you take the fluffy i understand michaela you take the fluffy bread and then you compact it and you squish it into a ball and then you eat it i get it yeah but then you get so much less bread per volume but you get so much more enjoyment out of the bread you’re eating it’s like if you take a like a fruit by the foot and you mash it into a ball into one giant dense gusher yes yeah i understand that that’s the one would you ever make and fill it with anything what your homemade gosh my homemade bread gusher yeah a little bit of a little bit of vegemite you’re alive a little bit of vegemite gushers you’re a liar you’re lying that was my australian accent did you like you’re lying you’re lying you’re lying okay mia charleboy says bagels plus cream cheese plus nacho cheese doritos ah this is a derivation of the french mother dish bagel plus cream cheese plus hot cheetos yes me being the french masaya and uh i don’t like this you need to put the hot cheetos on there else it’s it’s not applicable i don’t like it i feel the the nacho cheese doritos step on the cream cheese you know i think even throw say like a cool ranch if you’re not going flaming hot i’d say throw a cool ranch on them you know what’s the best one to put on there salsa verde onions oh oh oh that’d be beautiful because you know how like you have a bagel with like locks and like onions red onion on it get some funny is that funny you know what chip needs to make a comeback nicole and that’s the wasabi funny i’ve never had it a heck of a chip yeah also it’s funny because wasabi flavored things are just horseradish flavored things yeah they’re just green yeah green because almost all wasabi in the us is horseradish that’s been dyed green yeah ooh podcast alert no i was gonna see that’s like a big that’s like a big like a punch in the face to all sushi eaters me being one oh yeah well have you had a like fresh yeah i have and i maybe i just don’t taste something pretty wild man i love it yeah that was good how’s it nicole lazy guppy says stop making me laugh all the time lazy guppy says cucumbers marinated and spicy thai vinegar make the best pickles yes that sounds delightful no that’s i don’t know it’s just it’s the ultimate vocal fry yeah my southern california is coming at uh cucumber’s marinade and spicy thai vinegar makes the best pickles yeah no jews make the best pickles [Laughter] okay okay okay there’s thai juice out there there’s there’s a halal thai restaurant um really close to us i’m down yeah yeah but anyways no so pickles need to have two distinct categories between vinegar pickles or quickles because i call them and then pickles too but the best pickles to me are always gonna be lacto-fermented so that’s like the jewish pickles even like the big whole vlasic ones in the jar and i know non-jews the [ __ ] the goyish can make the pickles um but i’m saying like a classic lacto-fermented deli pickle there is a deep umami to it that i freaking love and that you’re not gonna get if you’re just marinating it in vinegar because you’re not gonna get that fermentation uh and so to me that it’s like the the kimchi’s that you get that are like deep and savory as opposed to just acid and swelling yeah and you get you get that that shrimp paste that ferments with the lactobacillus and the cabbage and ugh so good uh i feel that way about a lot of pickles so to the point where i have vinegar pickles and i’m like unimpressed color me unimpressed i like vinegar pickles i think they serve a purpose let’s do uh you know the good jew pickles i love bubbies pickles yeah can we get sponsored by grillos though i don’t know if gorillas i don’t know if grillos has a distinct religious ethno identity but i do but they make good pickles whatever even if the catholic pickles those is great pickles they’re really really good pickles we just eat them like snacks in the kitchen oh here’s a good one at jp worthy peanut butter and syrup on bread is the best late night snack try it i have tried it i’ve tried it cause i love peanut butter and honey sandwiches but nicole sometimes our honey is too sticky to use because you know sometimes it spills and so instead of honey i’ll use maple syrup on it or molasses which isn’t very good molasses on peanut butter is pretty bad no that’s bad point is i try it i your point is to try it maple syrup’s really delicious yeah maple syrup the fake stuff the fake stuff i don’t think it matters if it’s fake or real well the fake stuff’s thicker okay well that’s that’s up to you cause it’s just corn syrup why don’t they make a maple syrup flavored peanut butter oh does that exist i don’t know i should make it i got really into fancy nut butters um during lock down the pandemic but now that the world’s opened up i got out of my fancy nut butters maybe we’re going back in but if we’re going back in oh i’m going to dive back into those 19 jars of like 19. i went to the farmers i went to the farmer’s market once like right when it was like hey things are kind of opening back up but everyone like fully masked and you know all that um and i bought two little jars of nut butter and they were like 19 each and i and i almost just like put them back but they were like and all our profits go to like help youth organizations with people experiencing homelessness oh and i was like ah okay buy them yeah yeah do they have like macadamia nuts in them yeah but you know one of the problems is though they weren’t grind even fine enough to be considered like a nut butter chunky and so you try refrigerating it just to seize the oils so you could spread it but then it gets too hard it was man that sounds really unenjoyable getting scammed at the brentwood farmers market i love the bread i used to sell cupcakes at the brentwood farmer’s market yeah yeah uh caleb bug eight ketchup makes cheddar goldfish and kraft mac and cheese so much better do you mean like separately or together yeah what is cheddar goldfish and craft are you saying you put ketchup on cheddar goldfish and on the mac and cheese or do you put cheddar goldfish on the mac and cheese and put ketchup i have a very high tolerance for hot ketchup on top of like a burger okay but when that ketchup steams on top of mac and cheese and you try and take a bite and you get mac and cheese steam diffusing through the ketchup it’s tough for me sometimes i love it i ate ketchup with my eggs the other day and david looked at me like i was from a foreign body he was like what are you doing i love ketchup on on like cheesy things so you know what i do sometimes sometimes i just make like a plain frittata which is to say i beat eggs and then put it in the oven until i forget about it and then it just becomes like a hard brown egg substance and then i just dip that and catch up and eat it yeah you used to make those egg bars egg bars i don’t know how gross josh is how gross is he he would make me he would make these egg bars with like with like vegetables in it and he would just leave them in the back of the fridge and then they started to gray yeah well no they turn real gray um yes what you do is you beat together about 30 eggs and then you add a bunch of vegetables and meats to it and then you’ll bake that off in a giant sheet pan and you cut that into 10 bars and then you leave that in foil wrapped in the fridge at work for about 10-12 days and then nicole tries to throw him out and go there’s my egg bars what are you doing she goes they’re gray and i go that’s the mushrooms he goes no that’s just the eggs turning gray and i go either way and that’s just a little fun insight into our lives on that note thank you for listening to a hot dog as a sandwich if you want to hear more from us here in the mythical kitchen we got new episodes for you every wednesday if you want to be featured on opinions or like casseroles you can hit us up on twitter at mythicalchef or and handyzado with the opinion casserole and for more mythical kitchen check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at mythical kitchen see you all 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 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