[Music] aioli a sophisticated sauce traditionally used with grilled poultry and fish but could it be just common mayonnaise masquerading as some highfalutin condiment today we find out 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 as 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 hendizadeth and today we are answering the question are mayo and aioli the same thing Nicole what you think no they are not the same thing liar you think lies no I don’t I’m I’m tired I’m tired of true aioli Erasure okay I’m sick of it here’s the thing I think aioli I think it is not aioli Erasure I am in the aioli mayonnaise Melting Pot Camp they are both delicious that we should all just include them one world one condiment also I have a personal Vendetta in this because there’s nothing more in the food world that I hate other than apparently the cilantro genetic hating Community because they weren’t too happy about a couple episodes they were not happy with you they were they were not down with the business I thought we were about to get canceled by cilantro haters and however I would have worn that as like a badge of honor if that would have happened then that’s fine that’s how I want to die is being like Stoned by an angry mob of cilantro haters uh but another thing that I really hate in food is when people go I hate mayonnaise but ugh I love aioli it’s just like they’re this they’re functionally the same for how you were speaking about them they are functionally the same we could go into the history of the dishes and how they are different and I suspect that we will but functionally speaking mayonnaise and aioli are the same thing in Rachel Ray you are contributing to the problem by saying that you hate mayonnaise but love aioli and also my own brother my own flesh and blood is one of the mayonnaise haters but aioli lovers of the world and it pains me you’ve met my brother John John not John John has a similar name to me and we are very similar people we are both like weird bougie trash raccoons about food and we both love just like decadent garbage but it kills me because mayonnaise is the most decadent garb garbage there is and my own brother does not like it but loves aioli and so for me I’m coming at this from a bit of a personal place you know there is implicit bias that’s coming into this conversation for me um so I need you to know that off the bat but for me mayonnaise and aioli functionally are the same thing yeah I need you to know something right off the bat I’ve sent all of maybe seven minutes with your brother and I like him like 50 more than I like you I don’t know why but I like want to be best friends with John so bad that like I don’t even care if you exist but um like I was saying I think we need to talk wait hold on no let’s let’s address John what’s this because this is a thing that I’ve heard now from multiple people which I don’t understand I love my brother I also think he’s great do I think he’s better than me no like mayonnaise we are the same but when it John because my girlfriend Julia couldn’t come to the Christmas party so I brought John as my plus one uh and he came in like a full suit in time looking way better than me and like I was off drinking gallivanting around with people I was dancing a whole lot uh and then John just comes back to me and he has link with him and he’s just like man like we’re best friends now and Link was like yeah we are it like dabs him up I was like out of John I’ve been working with link for two years and I’ve been begging with him to connect with me on a friend level John meets him for six minutes at a bar and he and Link are best friends that’s fine he just has he just has one of those personalities like you want to be friends with him not that you don’t Josh it’s just it’s just I can’t explain it it’s just this certain magnetism of John and don’t you don’t need that to be successful you are perfect the way you are but John you just want to be friends with him but that does have that has nothing to do with mayonnaise and Oreo it’s not fair because I have to know you all in a professional context so like you have to look at me as like a responsible leader you call this professional I can see you get out of here anyways we love John John hates mayonnaise I think you and I need to decide uh what is the definition of mayonnaise and what is the definition of aioli do you want to take that and talk about what the definitions of the both ah geez okay so mayonnaise right mayonnaise has a legal definition in the government which is hold on I wrote this down somewhere because it gets it gets way in the weeds which I think is hilarious because in the early 20th century pre-made mayonnaise becomes really popular in America and so there needs to be legislation about it so this is the government’s official definition of mayonnaise in the weeds very quickly but I think it’s hilarious mayonnaise contains not less than 65 by weight of vegetable oil any vinegar or vinegar diluted with water to an acidity of not less than two and a half percent by weight lemon juice and or lime juice and any appropriate form which I love that there’s an inappropriate form of lemon juice uh liquid egg yolks Frozen egg yolks dried egg yolks liquid whole eggs Frozen whole eggs dried hole eggs or any one or more of the foregoing ingredients listed in the paragraph with liquid egg white must be used so there’s like a very legalistic definition of mayonnaise because America FDA went and legalized everything however the same does not exist for aioli and aioli for me gets like super in the weeds no one can like exactly there’s no there’s no agreed upon definition of aioli which is where this entire argument to me breaks down right that aioli to me can be anything it can’t be anything it can’t be uh dog food and sprinkles it is a combination of two ingredients mainly which is olive oil and garlic that’s how it starts that’s how it was born that’s how it was bred any addition to that completely changes it and I think that’s that’s where my issue lies I think adding it making a canola oil totally bastardizes it adding an egg yolk makes it into Mayo I don’t think they’re the same thing I think people took the idea of aioli which is supposed to be this really crude really basic mortar and pestle Mash and I think people have just taken it and and relabeled it and changed it to make it more appealing to make mayonnaise more appealing to the masses because nothing is sexier than aioli mayonnaise is mayonnaise mayonnaise mayonnaise mayonnaise is mayonnaise and aioli is aioli so I think there’s a lot of um it’s just taking that that name and putting it to something else which is what has happened in the restaurant industry also if I’m eating french fries I’m not going to eat it with mayonnaise but you better believe I’m gonna eat it with some aioli that’s an extra 2.99 on the side you know what I’m saying I love I love your appeal to sexiness I love your appearance food is sexy do you want to come eat aioli by the seaside and drink Beaujolais versus mayonnaise with me exactly but okay so so you consider aioli just to be the emulsification of garlic and oil right yes exactly that’s that’s what it is and it’s purest crudest form that is what aioli is it’s just oil olive oil garlic and air and air just can’t blow on it these guys and that’s daily okay so what you’re talking about is Catalan style aioli right which is spelled yeah a-l-l-i-o-l-i so pronounced which is a combination of Oleum which is Latin for oil and allium which is uh Latin for garlic garlic yes thank you sorry oh oh we use the same Wikipedia links okay so Canada toasted so if you look at like the root of that one it’s not technically a Latin root it is actually an occitane root now oxitan was a predominant language Ryan over here is frowning because before this he was just like guys you know maybe it’ll get bogged down in the history of all this and I’m like Ryan this is this is deep this is Hardcore History with Dan Carlin but about garbage foods and doesn’t take this okay so the occitane language right uh it spanned like Southern France and Northeastern Spain which are now the reason the regions of Provence and Basque and Catalonia right and so if you look at aioli in Catalonia which is where Barcelona is a huge separatist movement in Spain I don’t know much about that but anyways their version of aioli is like what you’re talking about which is just garlic and oil uh combination of the two words for garlic and oil in the occitan language but if you look at Provence which is also in that same region and this all you know spawned at the same time their version of aioli which is how we spell it so for me the aioli we’re eating in America is problem Sol style aioli and that’s where it was actually popularized has egg yolks in it but there’s also influence from the French right in proven like yeah part of France but like you know so many parts in Europe kind of have their own independent cultures that retain you know certain practices and linguistic differences so in Pro Provence aioli is spelled a-i-o-l-i which is how we spell It in America right and Spain is different and they put egg yolks in there so like it is so what’s the word like topologically similar to mayonnaise like it’s the same thing it’s garlic mayonnaise it’s made with olive oil because like all they had back when it was invented was olive oil like canola oil wasn’t mass produced but to me the emulsification of egg yolk and olive oil and anything else is aioli is a mayonnaise you know what I hate I hate the redundancy of garlic aioli though doesn’t that piss you off it’s like that’s not necessary that’s just redundant as hell it’s like chai tea it’s like chai is the word for tea yeah chai means tea my dad used to say ATM machine all the time and Ryan just typed in like ATM machine into the chat and I was like I’ve always wondered why Ryan reminded me of my dad and there he is okay Boomer but no Trevor pulls Ryan a boomer every day sorry I don’t have any problem with the term garlic aioli because to me aioli in mayonnaise are inseparable in the modern context that we view them in I know the etymology in Latin and oxitan comes from you know the word for garlic but to me now in the American context especially within which we’re discussing it they’re the same thing like if you go to a restaurant and you say like there is an aioli on the menu say there’s a Sriracha aioli you know like there’s garlic you mean spicy mayo do you mean spicy mayo I do mean spicy mayo however what’s one of the main ingredients of sriracha the Chili Peppers it’s garlic home girl garlic is one of the main ingredients of scratches so if you take mayonnaise right which you would agree that mayonnaise plus garlic equals aioli or no because you think all aioli does not have egg yolk in it I think all aioli does not have egg yolk in it I think people have taken the name aioli and bastardized it so you think even like the people in Provence France dating back 500 years they may have even invented it no one actually knows if this is originally from Spain in right it was all kind of one people in one region you would go to a problem solve Frenchman and go uh excuse me uh you’re trash your aioli is not aioli even though you’re aioli is the one that has come to America and you would call it Nicole aioli and Provence is literally a Christmas time tradition they have a feast called Le Grand aioli or this is the best name in food history aioli monster which literally means monstrous aioli and they eat it traditionally on Christmas to God I don’t know much about uh about Christianity but I’m sure the feast has some historical Jesus significance and they eat it with like salt Cod and boiled vegetables and everyone gathers around the table you’ll be like sir your Christmas tradition dating back hundreds of years is BS I never said it was BS because you put egg yolks in your aioli so you can go home sir no I never said that I’m not rude like you to just like totally disrespect people in their Provencal restaurants all right no I’m just saying I I just hate the fact that aioli like linguistically has just been altered in America to feed a specific classist dipping sauce that would have never existed if it wasn’t for them usurping that word that’s all I’m saying putting mayo and garlic together does not make aioli mayo and garlic is garlic mayo and I’m sorry if you don’t think that way I’d like to think that I am the true champion of the people I am trying to destructure the classes with of Mayo versus aioli if we agree that mayo and aily are the same thing then we can agree that they should all be on equal playing field I’m not saying people should pay 299 more for aioli I’m saying but you do I I do look this is a long battle that we all gotta work towards but I think I think that like you know Subway taking the term I don’t know Subway hasn’t introduced aioli yet but they call you know all their things are basically aioli in one form or another they’re southwest sauce it’s got garlic in it it’s mayonnaise to me that’s an aioli I think we should go you think southwest sauce from Subway is aioli southwest sauce from Subway is as much of an aioli as the original mortar and pestle pounded version that it was made in catalonian homes back in the 1500s okay no no no no no wait you’re literally speaking to the woman that literally would drown her tuna sandwiches in a combination of sweet teriyaki sauce and Southwest Sauce that’s not it my darling that is not aioli that is mayonnaise to to a tea what are you saying wait you combined sweet onion teriyaki with the southwest sauce yeah the sweet onion sauce with the teriyaki sauce and tuna with the Mayo you know what’s hilarious that is literally just like La Sushi if you think about it yes exactly Sushi uh and they’re all run by their most sushi bars in LA are run by Korean people there’s really fascinating history behind that and they are delicious they are some of my favorite food but a lot of the rolls come with like a squiggle of Sriracha mayo and eel sauce which is very similar to teriyaki sauce on top and so Nicole you were literally going to Subway and you’re taking tuna and teriyaki sauce and spicy mayo you’re literally trying to like recreate the flavors of sushi at a subway and that is one of the things I love I wasn’t trying I wasn’t trying to recreate it I did create it I was eating sushi you don’t get it I was eating sushi in like fifth grade but the only difference was instead of rice I ate it between a loaf of a you know honey wheat bread that’s that’s beautiful to me that’s like you know the LA Melting Pot experience but it’s not aioli aioli is okay I don’t know so you drive a good point I think the probe and salt thing really like kind of turned it over for me when you whenever you made me feel like crap because of the poor proven salt Chef I was gonna cuss out and say he was doing a bad job he’s a good person he just wants to feed his family well you have to think about pesto pesto was made the same way about being like ground in a mortar and pestle with basil leaves olive oil some cheese and uh and pine nuts and it gave you this really beautiful rustic thick condiment same with chimichurri same with everything else so is is modern technology and like the addition of like blenders and the addition of a more efficient grinding tool does that change the dish I I think that’s really interesting and it’s interesting that you brought up yeah pesto too because that’s another one of those sauces that gets like hella bastardized by literally everybody in food right I remember growing up it’s funny because the kind of opposite or I suppose it’s the same phenomenon that happened with aioli where people would just take mayonnaise and add hot sauce to it and call it like uh you know Frank’s Red Hot aioli right and it’s just mayonnaise it’s places that would chicken sauce chicken sauce I remember going to restaurants and I’d see like spinach Walnut pesto and I’d be like ooh that’s fancy they took pesto and then they made it even fancier by adding spinach and Walnut until I just realized that all they’re doing is like cheapening the ingredients like OG pesto which is from Genoa right pesto Genovese is made with like real Genovese basil and garlic and pineola or pine nuts that have been roasted and I know you don’t agree with roasting pine nuts and pesto but you’re freaking wrong about that stuff but anyways not wrong anyways those are all like very flavorful expressive beautiful ingredients and then when you actually anyone knows you take herbs and you slap them and you like Express their beautiful Essence out of them so when you’re pounding that into a mortar and pestle and actually like really grinding all the flavors together and getting like you said this beautiful rustic sauce it’s so much different than throwing like pine nuts and spinach and crap and or walnuts and spinach into a blender and cheapening it and so I think that has a legit thing and to me the solution here we talked about something similar in opinion casserole last time when someone said that like Cincinnati chili is complete BS has nothing to do with the food of my Heritage it’s legit Tejano Chile con carne and I introduced the idea that like we just need separate names for them like we need entirely we you can still call it chili but call it like exclusively call it you know chilly Cincinnati or something or just call it something completely different like pesto Genovese is like a legit thing and then Cheesecake Factory throwing their spinach muck on top of your garbage Panini that needs a different name in the same way that legit Catalan aioli like you’re talking about which is just you know garlic and oil pounded together they just need like a new name they need like a like why do they need a new name why does that need a new name whenever that’s the original that’s the original birth of the aioli why do they have to change they’re this they’re the creators of the condiment why do they have to change tell everyone else to change well I don’t know if they are technically the creators of the condiment so okay this is this is part of the research rabbit holds so there are uh the root word for aioli comes from aliyatum which is actually a legit Roman sauce that was written by Pliny the Younger in 7980 Ryan yeah I’m bringing up the writings of Planet the younger this is happening get me out of here Ryan no so legit like this this sauce started in the Roman Empire where they would just pound garlic and oil together but then if you take that concept you go to Catalonia and you call it aioli but if you go you know further east God I don’t know geography uh tomb develops in Egypt yes which is I love tomb I love tomb too but how do you make tomb you take garlic and you boil it and then you grind it up and you incorporate canola oil or any sort of oil and you whip it up until it turns into a beautiful fluffy mess you’re describing aioli tomb is aioli no I’m not thank you chicken garlic sauce is aioli that’s literally what it is no the name no aliyatum aioli from Alia right Goes West and then tomb goes east so like you’re literally taking this condiment that the world over has made you go to Greece and they call it scordalia but it all comes from the same can I ask you a question can I ask you I would love you to ask my question why is the texture of Tomb so fluffy and beautiful and why is aoli is so stagnant and chunky and raw there’s a slight variation in how it’s made right which is like typically blended with oil and the garlic is blanched but it’s still the same ingredients are you just saying if you take the oil or the garlic and blanch it then you’re completely changing the dish yes because the texture is so different the textural differences are astronomical they are but human aioli you are the one dude who said that the definition of aioli comes from the word right the combination of like I meaning uh garlic and Olia meaning oil this is just garlic and oil and they’re using from the latinate root they got transferred to Egypt tomb you go to zenko chicken what are you’re eating you’re eating aioli now that is tumerator Nicole and you should be expressly sorry to the Middle Eastern Community I’m Persian leave me alone okay yeah sure you you my last name shows it um but I don’t know you know it’s like okay so was tomb made by hand as well or did it did they use like a special like like fro thing compared to you I hate when you do this to be clear everything every sauce like dating before let’s say 1900 was made by hand right like every sauce was literally a mortar and pestle every single culture has developed the mortar and pestle in some way you go to like uh Thai restaurants right and they use the mortar and pestle to pound out papaya salad Mexican restaurants they they use the uh molcajete to make guacamole to make different kinds of moles um you go to Puerto Rican restaurants they use a mortar to pound out Mofongo like that was just the only tool that existed get it okay hundreds of years so literally I’m just upset that you’re right can you make mayo with a mortar and pestle yeah next question you can emulsify anything it just takes hella long to you know take a mortar and pestle and essentially use it as a blender because that’s all you’re doing because you can make problems outside aioli with egg yolk and a mortar and pestle uh it just probably get a little bit grosser than anything else he’s got a bunch of old egg yolks stuck in the little grooves but yeah you can make mayonnaise and water and pestle but the problem is things have changed so so so much to change the definition of aioli and mayonnaise since then that I think we need some sort of regional historical protection for Catalan and provincial style aioli right I think I think they need to take a page from the the not the VSOP vsops uh uh cognac from rap songs what’s the uh yeah the neapolitan pizza protection fund that is probably run by them oh frick we talked about it in our first episode it’s like the it’s I don’t know especially no no it’s just like the certificate of like authenticity that this is a Neapolitan style pizza pizza was born in Naples and then they saw it get bastardized in America uh and they were like look we can’t stop them from using the word pizza but what we can do is create a verification process to let people know that this place has legit neapolitan pizza from the birthplace of pizza that’s what if Catalonia cares I don’t think they do but if they did they would be like look we can’t stop every restaurant in America from adding hot sauce to mayonnaise putting it on a chicken sandwich and calling it aioli but what we can do is we can protect the version that we see as the original and I think they need to do that I think progress has happened whether you consider it good or bad and that aioli is now synonymous with mayonnaise it is if you did like a blind taste test versus a garlic aioli and a garlic mayonnaise there would be no way to tell the difference they are complete substitutes in recipes there’s nothing you need aioli for that you like don’t that you couldn’t just use use mayonnaise for unless you are celebrating Christmas and provence of course you can’t trick a provincial person that’s what they say but to me they are complete substitutes with the way that we perceive them now so if I go to a Provencal Style Christmas party and I bring a tub of craft mayo and I put it in front of them and I say happy holidays is that fine is that cool is that kosher I think so but that’s what I’m saying like we need to call that like by its original name like aioli monster that’s what they just exclusively need to call it is monstrous aioli that sounds tough Josh was that your nickname in high school just be honest did they used to call you the aioli monster no they called me male monster but some say that’s the same thing they called me Mayo girl in culinary school because I was so good at whipping up Mayo literally they leave us to call me Mayo girl and then at my other job someone used to call me little mayo did you know that shout out to no I did not know that yeah mayonnaise runs deep in my in my uh personality too but I can also say that can we agree that they’re cousins but they’re not the same thing like if I go to a party and if I invited Janet but Janice comes instead am I gonna be okay yeah I’m chill it’s fine Janice can come in place of Janet as long as there’s representation of that family there is that cool I I have no idea what that analogy man what do you mean they’re like the same thing but not really they’re like twins maybe the ones that they’re like maybe one sucks maybe Janice sucks and Janet is the good one I I do agree with you that I think they should be more easily differentiated and I think history has taken mayonnaise naoli in maybe not the best Direction and that if I could have stopped it at the time time I would have and been like every flavored mayonnaise is just called mayonnaise you don’t need to call it aioli to upcharge but now that they are calling it aioli to upcharge I think Catalonia needs a protection system The Way Naples did and I think that places need to reduce the price of their chicken sandwich [Music] to say no 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 uh dude opinions I like casseroles casseroles foreign Jack’s peanut butter cookies should not have those cross hatch marks on them they’re pointless and ugly I will die on this hill I have never felt less passionate about a food issue in my entire life than I do about the crosshatch marks on peanut butter cookies but I love that Jax does feel passionately and you know what all ride or die for them screw those cross hatch marks they’re ugly I’ll die on that Hill hey man do you if that’s what the if that’s what you want to do with your time you know just talk about cross hatches on peanut butter cookies you do you but if you ever talk about snickerdoodles you’re dead wait you know you know what I guess my version of this are the carrots that are cut with like the little Frills on the outside or like any vegetable that’s carved Oh you mean this the squiggly the squiggly knife yeah I there’s something about it oh my God I love my squiggly knife I just hate it I don’t know what it is it makes the carrots taste worse to me when they got the squiggle edges are you kidding me my favorite thing to do when guests come over is to cut my fruit with the squiggly knife and it’s Decor you wouldn’t understand you you don’t understand the class that goes into my squiggly knife and I never will and I’m fine with that frankly Frankie underscore Cassidy unpopular opinion tuna fish and spray cheese on Chips Ahoy are actually game changing the real question is are you doing it with the blue box of Chips Ahoy are you doing it with the chewy you know because if you’re doing with the Chewie I understand because those cookies taste like chemicals and I love chemically enhanced cookies but the blue one I can’t get I can’t I can’t get that yeah I love chewy Chips the whole way so much my my best friend Deep’s mom used to keep them in the house and I would just eat like entire sleeves they’re chemicals they’re they taste like chemicals it’s crazy it tastes like astronaut cookies it’s like it’s like the government spent nine billion dollars like we need that the space force needs to have chewy cookies let’s give all the money they’re great my question okay we can focus on the cookies on this but spray cheese is it aioli ah I’m just saying it’s an emulsification I I can’t all right Eliza Marin ice cream is frozen soup I like the idea that like you can take a can of clam chowder put it in the freezer and Eliza here’s just like that’s ice cream now uh no but this does come into play in a weird thing we talked before about the I hate that I’m doing this about the fluid dynamics of soup versus sauce right and we talked about the idea we’ve talked about this a lot about needing a physicist I’ve had like uh like mechanical engineering grad students reach out to me and be like I think I have a coefficient for this and I’m just like piss off nerd but anyways uh the fact that ice cream is literally Frozen cremon glaze right which is like an OG French sauce you can make ice cream without eggs without making cremon glaze but one of the ways to make ice cream is to freeze cremon glaze cremon glaze is a sauce not a soup though it does look similar so no ice cream is not frozen soup but I think it’s hilarious I think this is a hot take that I’m going to disagree with and that’s that score Aaron eating a cold hot dog is no different than a cold sandwich it’s totally fine this is an ongoing disagreement between my husband and I I love that people talk about the marital problems with us it truly makes me laugh um you know I don’t know man cold hot dogs are a little sus like I don’t get it I understand why you would do it but I’m I don’t like it I don’t like cold hot dogs it’s weird so we’ve mentioned that we’re not going to talk about whether or not hot talks or sandwiches ever on this podcast and that is something that I firmly believe in but one thing that I do believe is that bologna is flat hot dog but they taste the same eat a cold hot dog eat bologna cold and again bologna you can eat either hot or cold both are delicious but baloney is flat hot dog and using the flat hot dog theorem you could surmise that cold hot dog is totally delicious so yeah I’m totally cool with that when you eat your bologna do you just like do like a slap on the tongue and just slurp it up or do you like fold it into like a flower and like put it in your mouth I’m a big fan of this the baloney tongue slap don’t look that up on Urban Dictionary I think my issue is like the the just structure of the hot dog is just so thick and snapping to it is like it’s like so unpleasant but like a thin sheet of uh of pink slime yeah I could do that I don’t want to do now I want to shave hot dogs on a mandolin and then make a hot dog terrine and then eat slices of a hot dog in a sandwich why can’t I do that I can do that I have the power to do that I’m gonna do that that should be your new quarantine activity making hot dog terrain I’m game yeah all right uh here we go at jk1824 cereal is better once it’s soggy this is heavily dependent on the cereal but the other day when I was in the office for the first time in a while and I was completely alone uh and I was a little bit stressed and when I’m stressed I eat cereal I poured myself a giant bowl of cap and crunch and then I poured the milk on top of it and then I put it in the freezer for 10 minutes so it could get ice cold and Soggy and that is a proper way to eat Captain Crunch ditto with something like shredded Mini Wheats however Fruity Pebbles when they’re soggy do not hold up rice krispies when they’re soggy do not hold up this is cereal dependent okay it is cereal dependent but typically I can clean up I can polish off a bowl of cereal in like two minutes flat so the soggy cereal thing doesn’t really happen to me because I was the second like the milk is poured it’s game time you know so this really doesn’t pertain to me so sorry as someone who like indulges in all of his gross food desires very quickly I am deceptively into the idea of pleasure delaying when it comes to food of like yeah make this burrito and then you wrap it in folio and you let it sit for 10 minutes because you know it’s gonna be better once the tortillas teams same way with cereal where I’m like you gotta let you gotta let the crunch berries sit and they’ll snack on dry crunch berries while I’m letting them sit I’ve never been that kind of person what’s it called pleasure delaying never this is like it like you know those kids that they’re like if you put a marshmallow down like and I leave the room you can have two marshmallows I’m like give me that individual marshmallow I’ve always been like that I have issues okay uh Adam colster says a corn dog is a kebab they spelled it Kebab which makes me feel like uh they’re probably not not Middle East wait no but I think I think the way they spelled it is uh very popular in commonwealth countries like in Britain like because they’ll pronounce it like Kebab like you know I want to go get a kebab that’s exactly what I was gonna say yeah uh I mean it’s not you tried it very different thank you yeah like is any food on it how would you define Kebab uh meat on a stick grilled in the outside it’s Kabob always grilled it typically is like over a fire but like since me I live in a condo so I don’t have the pleasure of having an outside girl so I do it like on an open flame like I remove all the grates like from my range and I just do it on an open flame with my parents I’m very bad at it like very very bad so like I like try to do it and then I just go okay Dad you do it you just make Kabob on like an open gas burner yup dude that’s dangerous doesn’t it drip uh yeah cool that’s what 405 is for I love it whatever it is yeah I think that’s spray I think once your batter and deep fry a hot dog I don’t think it becomes a kebab at all but a hot dog is Kebab the hot dog straight hot dog is cab up that’s the new name of the sandwich that should have been the name of the podcast all right we got at Mel step with three peas nachos made with queso or an Abomination uh I almost think the opposite that any nachos made without liquid cheese so queso and nacho cheese are two different things right queso is Chile con queso which is a Tejano thing that has like you know roasted peppers and onions and typically Tomatoes into the liquid cheese um and then queso likito uh or literally liquid cheese is what they call like nacho cheese which is just like violently yellow acidic but there’s no chunks in it so like nachos made with nacho cheese to me is the best way to go I absolutely love it if you want to make an artisanal cheese sauce do that I mean I’ll eat any nacho but I’m a huge liquid cheese stand I love the way that it sogs into the tortilla and it turns it almost into like cheesy chilaquiles I love nachos with queso but I was raised in a household where I would just take bagged Horizon Mexican cheese and spread it over some pita chips and call it a day but yeah dude I love nachos with queso and I think it’s the proper way to eat nachos I talked about the book Taco USA by Gustavo Ariano a lot it’s a fantastic text but like he brings up the idea of Mexican blend shredded cheese God I feel like everybody I know in California grew up on like that was the default cheese in our house and like it’s like cheddar and Jack and sometimes they like will be like okay so Chihuahua but like queso Chihuahua is just pretty much jack cheese like it’s very similar like it’s literally just exactly random bag cheese but like for some reason every household in Southern California gets quote unquote Mexican Blended it’s like what the hell does that mean it’s the bomb whatever it is it’s the bomb Corp XE says at wetzel’s pretzels cinnamon sugar pretzels are absolutely 100 meant to be dipped into their cheese sauce uh no they’re not sorry I don’t like that at all just eat the damn cinnamon bites yeah Heathen yeah they give you the little uh the the white cheese sauce that’s sweet the frosting whatever dip it now they’re like you mean frosting yeah whatever white cheese queso queso blanco they’re like few uh taste thoughts that physically make me ill right you think about the combination in your mind what that would tastes like in your mouth there are few that make me physically ill this is somehow one of them the idea of a cinnamon sugar pretzel being dipped into like a warm cheese sauce for some reason makes me this really soft if you love it do you man that’s awesome I can’t get in board you know what would be worse if there were chocolate chips in there yeah chocolate and cheddar cheese what a disgusting company all right at kitty underscore Schmidt dipping pretzels slash pretzel sticks into cold tea is delicious here’s the interesting thing about that pretzels have like a protective coating on them yes like hard pretzels yeah yeah so what’s the tea doing it’s not soaking it’s not like an Oreo and milk it’s not porous so you just you just want like the cold and like the wet you want cold wet pretzels Cola pretzels I don’t get it these food opinions are like really sending like I am just dissatisfied with these I don’t know what’s going on in this thread but I’m not having a good time that’s why I love this segment so much because like so many of these are not even like crazy hot takes you know a lot of them are just like I dip pretzel sticks into cold tea and I’m just like I’ve never heard of that idea in my life and I’ve spent my devoted my entire life to like studying food and the practices of different regions and people this was like pretzels and tea and I’m just like you just blew my mind in not a great way let’s see what’s Mom I’m recording a podcast hi Shala sorry guys sorry guys okay metal underscore gear underscore Lucas hot italian sausage is the goat of meats period want a little extra kick in your fried rice done want some spicy flavor with your eggs in the morning done need something to go with your pasta done it’s always there for us in our time of need okay see this is a really good take uh I love Hot Italian sausage because I love fennel and it’s a really under utilized spiced in American cooking so anywhere anywhere you can like throw it in there and I also love spicy food so like fennel and spice and meat like this is great I agree I think putting it in your fried rice is brilliant in a revelation and you did a great job I’m really proud of you this is a really good food take I love you I have nothing bad to say about this you’re right fennel seed and like calabrian chili or crushed red pepper and garlic is what a beautiful combination with meats and I think the hot italian sausage should be the default sausages of tailgates not bratwurst I’d love me some brats I love me all the German Canada sausage but yet like the Johnsonville hot italian sausage throw that bad boy on the grill pour some fresh Coors light on it just for show delicious at a tailgate yeah I’m all with you Metal Gear Lucas I I hope you have fun with your video games that’s a that’s a gamer name Josh I’ve never been to a tailgate before what oh my God next if football season ever happens we are gonna go to a UCLA tailgate and we’re gonna bring a ton of food we’re gonna make Kabob on our charcoal grill uh and it’s gonna be fantastic I want to make um God what’s not sujuke I want to make just like big old Kubota cheesesteaks oh hell yeah we’re there I’m wearing 100 Ryan you’re invited Ryan you want to come tailgate if football ever returns and on that note thank you for listening to a hot dog as a sandwich we got new episodes for you every Wednesday if you want to be featured on opinions are like casseroles you can hit us up on Twitter at mythical Chef or and handizadeh with the hashtag opinion casserole and for more mythical kitchen check us out on YouTube We launch new videos every week and of course if you want to share pics of your dishes hit us up on Instagram at mythical kitchen and me and mayonnaise girl we’ll see you next time [Music]