Whereas, like, on this, you’re getting the browning literally- Oh my god, this is so hot. What the hell am I doing? Every chef knows there are unbreakable rules in the kitchen. But what happens when you actually break those rules? Do the bacon gods curse you with hypertension and clogged arteries? Or, are they arbitrary myths pedaled from chef to chef, just waiting to be busted? To find out, we’ve assembled this highly trained team of serious culinary professionals to put them to the test. ‘Cause this is Myth Munchers! Myth munchers. What’s with the energy, man? Was it a cheerleading move? Well, I’m trying to add a little flare to the presentation. Are you ready to bust some bacon myths today? Yeah! All right. Well, first up, what I’d create if I was the CEO of Oscar Mayer. Oscar Mayer, take note. I’m about to make you some real big money here. We got Luxechables right here. It’s Lunchables, but as income disparity keeps growing in America, there’s gonna be a big class of ultra-rich children. They need Luxechables. You got a beet foam, pinky up, you peasant, you got some foie gras in there. Then, we got Lostchables. These are just things that I commonly lose around the office, including my silly little bracelets, my car keys, and then iPhone chargers. Also, Buffchables. Here’s the thing, I’m gonna start training a legion of beefy teens to eventually break the shot-put world record. That’s right. 23.31m. Ryan Crouser, we’re coming after you with Buffchables. Oscar Mayer, hit me up. I want a big golden parachute as CEO. I mean, if I fail, I’m gonna be living the high life. Jeff Bezos. He is. What are your thoughts on the Wienermobile? That’s gonna be my personal armored vehicle. Will have weapons on. All right, we got bacon myths right here. You might be asking, what the heck is a bacon myth? We found a fair amount of them ’cause bacon cookery, it’s pretty specific. We’re testing out a bacon weight versus no bacon weight. There’s literally a tool that they say you should use to smash down your bacon. We’re gonna see if it works. Cold pan versus hot pan. A lot of people have been- A lot of people have been saying, a lot of crazy people have been saying- You guys remember that guy? A lot of people say that you should start with your pan cold. Put the bacon in there so it starts rendering out the fat early. But like, most people, you’re taught to heat up a pan and then you put in the meat. What’s the deal with that? Mm. It’s crazy. Airline food? Terrible. Next up, we’re going bare pan versus greased-up pan. Something with a little food lube going on in there- versus a pan filled with water. And then, next up, this is the big one. People say you should put bacon in the oven ’cause it cooks more evenly. But also, air fryers. All these people got these newfangled mini-ovens. We’re gonna see if that works good versus pan. That’s Spanish for bread. That’s just good with bacon. Versus microwaving bacon. ‘Cause that is actually a pretty solid act. We got a lot of bacon cook today. You ready to go home to your loved ones or video game console? And- What? I’m kidding. Aye. Dad, shout-out. What? Ah, got him. Got him. Why am I catching strays, man? I’m sorry, man. I got people that love me. Well, we all love you Trevor. We’re sure others do, I guess. We’re all gonna reek like bacon and I’m pretty excited for it. You all ready? Yep. Yeah. Yeah! With that, loser of today’s episode has to wear Trevor’s officially licensed Valorant playing diaper Ew. so he doesn’t miss out on any head shots while he has to go take a pee-pee. Mm-hmm. We gotta post an Instagram photo in that. Admit only if you- If you don’t want to, you don’t have to. No, we have to. That’s part of it. I don’t know. You said we have to. I can’t be the peer- No, legally, I didn’t say they have to wear a diaper. He legally said it. Legally, I did not. We can cut this. We already wear these, man, it’s fine. Ellen. Ellen. Whose side are you on, Ellen? The diaper is gently used. Those are the disposables, man. Get a cloth. All right, write down your guesses. The prestige. All right, Lily. Okay. You’re so funny. I know. How’s that working out for you? I don’t know. First off, we’re testing the myth of can you eat raw bacon? Lily, put a piece of raw bacon in your mouth. Don’t do it. Oh my gosh. She was gonna do it. I actually- I don’t know if you can though. ‘Cause, like, it’s cured and it smells- I think it’s fine. All right. We’re testing bacon press. This is, like, a tool that exists that says bacon press right on it. So, the idea behind this- people will call it a steak weight, not a shake weight. That’s something… Don’t do that, please You know what I mean, you guys can shake- Bacon weight. The idea is you are adding weight on top of your bacon to fully flush it against the pan. That way you get more surface area distribution. ‘Cause everybody knows put bacon in pan and it starts to curl up. And then some things aren’t getting direct heat contact and you’re kind of steaming it. You think it’s gonna work? I think it is going to work. Right? It can’t not work. Yeah. There’s a whole- Yeah, it says bacon on it. It’s gotta work. When has a tool ever failed you? So, we’re gonna try it. We have the pans heating right now. We’re gonna test out cold pan versus hot pan later. But, for right now, which one did you ? The one that you touched. We’re cooking- We’re cooking it. Like, why would you- This is already raw pork. My DNA is on it. This is, like, the dangerous thing. So, get that in hot pan. Boom. Bacon weight right down. Here’s the thing though, the bacon weight never quite covers all the bacon. Yeah, that’s true. You know? It shrinks though. I’m skeptical. But we’re just gonna let these sear off for like three, four minutes until they’re nice and crispy. Then we’re gonna flip it and we’re gonna see what the bacon weight did. All right, Lily. We’re about ready to be flipped. All right. I’m lifting up the bacon weight. Oh, and you get extra bacon juice on it. That’s fun. Ooh, you should lick it. No, it’s hot. I’m not gonna do that. Oh, okay. I don’t do well with peer pressure. All right. We got some nice, even browning. This is where- Oh, wait, hold on. This is where the bacon weight really makes its money. Yep. ‘Cause you’re seeing that curl right there. Yeah. But I’ve seen other bacon curl up more than this is. But do you like your bacon crispy? Or do you like it… I’m generally a floppy guy, but I get the fact that most people like it crispy. I like a little flop. But it all matters, like, the quality of bacon you’re using, right? Yep. If you’re using a better bacon, like Coleman bacon. What Sporked.com- our friend Gwynned over there- ranked the best bacon. 10 outta 10 sporks. Go check out Sporked.com for all your grocery ranking needs. Boom. Solid plug. Crushed it. You always high five so high. Yeah. How’s your bacon doing? I think it’s done. I like mine, like, slightly burnt edges, but still a fair amount of flop so you can- Yeah I think- It’s like the same as yours. Yeah. Yeah. I mean, we’re definitely seeing, like, this is just flatter . Right? Like, that’s a little no-brainer right there. I mean, this definitely got, I mean, more even browning, right? You got, like, you know, right here, you’re seeing, like, fat that didn’t Yep. get direct pan contact. Yep. So, it’s getting steamed. Whereas, like on this, you’re getting the browning literally- Oh my god, this is so hot. What the hell am I doing? This is getting a lot more browning. However, I kind of love that. Yeah, I like that part. Right? Let’s let this cool down for, like, a second. Can we do that or do we have to eat it hot? Don’t make us. Don’t make us put it in our mouth. It’ll scar us. Let’s try normal bacon first. L’chaim. Mmm. I love bacon. Bacon. Yeah. But I’m chewing on unrendered fat right now. But I’m not mad about it. I like different textures. Yeah. And doneness of my bacon. Yeah, yeah, yeah. Tim. And that’s what that’s giving me. I wanna still know my bacon’s meat. I fried this up pretty damn cripsy. It’s so crispy. This is gonna be an ideological question. Well, first of all, let’s put it in our mouths. We know what it’s gonna taste like. Yeah. We went pretty far in, like, we could have pulled it earlier, but the bacon weight definitely works if you’re trying to get a uniform doneness of bacon. Yeah. I agree. Now’s where we have to do the soul-searching… Mm-hmm. Of saying, do we want that? Do we want to live in a society, Lily, where all bacon is cooked the same? Where all of it is just blending into one homogenous thing? It’s like a gated community No. filled with McMansions. No. No. I don’t. I don’t either. I don’t wanna use a bacon weight. Mm-mm. I’m never gonna use it. Nope. No bacon weight is what wins for me. Yeah. I agree. No bacon weight. All right. Well, we got to tell Tyler and Veronica. Trevor. Vi. What? I see this note. Look in drawer. Okay. Okay. I’m gonna assume it’s the one that Josh usually- Haha. Made you look. Made you look. Read it- Read it again. Oh. Oh look, look. Look in- There’s a S. Drawers. Look in drawers. What does that mean? Drawers. Wait, what the- Your drawers. What the- That’s real country of them, but okay. What the heck? No weight. No weight. How’d that get there? I don’t know, but- Is Josh sneaking stuff into my drawers. It’s kind of creepy. He pick-pocketed you. Okay, vi. So, apparently- I didn’t touch your bathroom area. Okay. He did. He did. He did. He’s lying. So, I guess the bacon weight’s a scam. Okay. Yeah. Don’t buy one. I don’t know. Don’t use it. But we’re testing hot pan versus cold pan. So, they say, when you put the bacon in, you gotta do it in a cold pan because it lets the fat render more Mm-hmm. and it gives a better cook to the bacon. Who knows? Maybe it’s all a scam. Yeah. But you’ve got your pan heating. I like when it’s hot. I’ve got a nice cold pan. You can see because I’m putting- it’s not hurting. It’s cold. Do you wanna lay some bacon in your pan? Yeah. And I’ll lay some bacon in my pan and then turn it on. Lay. Look at the thick cut bacon. I don’t know who did the cut on this bacon, but it’s thick. Lay. So, Vi’s bacon Yeah. obviously done faster ’cause it was put in a hot pan. Mine is- Is burning? Nearing completion. Okay. I think it’s done. It’s crispy. It’s crispy. I like it. You like the cook on that bacon? I do, I do. Are you a crispy bacon person or a floppy bacon person? I like crispy. I like it crispy. Well, now- my bacon’s floppy. So now I feel bad. No, I mean I’ll still eat it . just ’cause you made it out of the kindness of my heart. It doesn’t seem, like, there’s, like, a lot more, like, fat in mine than yours. No. So, visually speaking, Okay. doesn’t seem to be a big difference. No. Who knows? Maybe it’s all a scam. In the flavor. But yours did cook faster. Do you wanna try the hot pan first? I would love to. All right. All right. Since that’s like a- That’s what I normally do. I gotta feel on it a little bit. Yeah, you gotta feel it up. It’s a little- Can I give it- Give a little pinch It’s just up and down. floppy at the end. Yeah, it’s got the, like, big fatty part at the end that’s floppy. That’s normal. Uh-huh. All right. I’m going in. Okay. Mmm. Some good bacon, man. It is good bacon. So, nice crispiness. Yeah. I like that. this bacon. This is good bacon. Do the other one. All right. Cold pan. All right. All right. You ready? Yeah. Cheers. Cheers. Whoa. Big texture difference. That one’s almost a little bit crispier. I mean, it tastes crispier. It feels like the fat is almost, like, I don’t know, it’s- Hold on. Grab a bite of the fatty side. Oh, man. Oh, God. All the fat. It almost feels like the fat on this is, like, chewier. It’s not- On the cold one? Yeah, it’s not as tender. I think I like hot pan better. It felt like the bacon had a more even cook. This makes more sense. Like, this is, like, what I prefer to be on, like, my sandwiches. Like… Oh. It offsets nicely. Maybe. Maybe the cured meat, the cured fat in the meat Mm. reacts differently to heat and it actually gets tougher as it cooks Mm-hmm. instead of rendering down into being softer. Hot pan is the winner. How should we tell him? You know what I was thinking? Yeah. Maybe a little monkey message. Monkey message? All right. Yeah, yeah, yeah, yeah, yeah, yeah. Where is he at? Yeah. You just wait though. I’m gonna get him back. Okay. Okay. I’m gonna get him back for what he did to me. Okay. Josh, I’m uncomfortable. Lily, just deal with it. I’ve gotta get it. I gotta get the drawer message. What are you doing? I found it. What is that? Hot pan. Oh. Oh, you can file a complaint with HR though. Oh. We take employee safety very seriously. Yeah, I already have. Yeah, okay. Come at me, Ellen. Hot pan won. Which- That’s a coup to me. I didn’t think so. I thought the cold pan- It makes so much sense in theory. Yes, I thought so too. I thought it was gonna be the cold. I think the thing I’ve noticed with all these bacon myths is that they’re all trying to prevent burnt bacon. Which we found out with the hot pan that, like, if you just control your heat- I say as our pan is a literally smoking right now. If you just control your heat, you cook bacon on medium, like, there ain’t no need to control the burning. But, we’ll see what happens here. So, that’s what the water method that you’re gonna be doing is. Start two pieces of bacon in that pan and then when it starts cooking, before you flip it and it starts burning, add a little bit of water to it. So that’s literally gonna stop the cooking immediately. If you ever have food burning, dump some water in it, the water will eventually evaporate out. Yeah. And then we’re gonna grease up a pan with a little bit of vegetable oil right here because we’ve been cooking the bacon in a bare pan, which- There’s so much fat in bacon that you know it renders out and starts cooking its own fat. But, let’s see if having fat in early is actually going to- Seems dangerous already. Dude, what’s going on with this pan? Why’s it so hot? I think there’s just leftover oil. That makes sense. What do you think’s gonna happen? I don’t know, but this one is already popping a lot. And I just- That’s good. Yeah, yeah, yeah. Which is, like, feels a little dangerous. Do you make a lot of bacon at home? You, like, wake up on Saturday and like, ooh, I’m gonna make a bacon. Yeah. I feel like I’m a big breakfast person. Really? I am. Yeah. We’re talking, like, classic American breakfast? A little Mexican with some tortillas Ah. and some salsa. You know? Yeah. Hell yeah. Wait, what’s your standard, like, Saturday morning breakfast? Some tortillas, some bacon, eggs. Hell yeah. Avocado, salsa. Dude, I’m coming over. Hot sauce. Can I? Well can I- I probably shouldn’t invite myself over. Yeah, I didn’t invite you. But… Can I come over? No. I don’t know. Yeah, you’re invited. You live on, like, the exact opposite side of town and your address is- All right, so we’ve flipped the bare pan here. See, vegetable oil. Shall I add water? Ah. Yeah, yeah, add water. Add water. Add water. It feels the vegetable oil- Wait, yeah, hold on. People are just advocating- Water and oil. People are advocating this? It’s weird. I mean, I knew what was gonna happen but I didn’t know what was I know. gonna happen. So, in the bare pan, I’m gonna crank it up. you see we got some more direct pan contacts, some more of those browning spots. But, with this, you see a lot more direct heat coming from the oil. Yep. Because you are still waiting for the bacon fat to render when you put the bacon in the pan, right? Right. You get a hot vegetable oil, you’re gonna get that crispy, fried texture immediately. And you do see a significant difference between the two right here. Yep. You reckon either of these are gonna taste better than the other? I don’t know. Me either, man. They look pretty similar. This one- Find out. I got these bacons done. What’s the water bacon looking like? It’s taking a lot longer. Yeah, I guess that’s- I reckon that’s the point. though, right? I’m gonna flip it and then I’ll flip it back. Yeah, so I mean, the water does, like, stop the cooking process. But, like, I love boiling- Boiled bacon is a thing. Oh. Like in Ireland, they eat boiled bacon. Like, maybe not now, I don’t imply that every Irish person’s eating boiled bacon all the time. Yeah. But boiling bacon is a thing. Or even, like, dropping, like, pork belly into soup, you know, stuff like that. Right. Yeah. I like putting bacon in my soups. So I think maybe this will kind of- Maybe the water in the steam will actually help soften it. Yes. Maybe a little more tender bacon. Find out. Okay, I’m taking off my water bacon. Finally. I’m bored. I know. That took a lot longer. It took a lot longer. I don’t know. Are you noticing any differences here? Not really. I kind of see- Yeah, I mean, you get more even browning with, like, the oil already starting in the pan. Yep. But I don’t know if that actually matters. And then the water bacon. I mean, this is interesting. It doesn’t look much different, does it? Those look very similar. But, yeah, this one’s, like, even, like, a little bit straighter. Let’s try it. Let’s try the, yeah, this vegetable oil pan one. Tastes like bacon. I think you get a little bit more of that, like, deep-fried, oil-laden… Mm-hmm. I don’t wanna call it, like, Maillard reaction, but it’s that browning flavor that you get with high-heat oil cooking. Yeah. I actually think it is, like, a little bit more oily. Not in a bad way but, like, I can, when I crunch it, it’s, like, a lot oilier. Well, I’ll try it against the constant. Well, let’s finish with the water bacon. To me this is immediately better for a very specific reason. Why? You taste bacon, right off the bat, more than when- The textures, I mean, I prefer this texture. Like, you get more of that, like, immediate crispiness from that that’s not necessarily Mm-hmm. what I completely want.. I’m tasting the vegetable oil on that. Oh, yeah. Which is to say, I’m tasting less bacon, right? Yeah. Now water, that’s interesting. ‘Cause vegetable oil- Fat can mute flavors. It can carry flavors but it can also mute them. Water, it’s just gonna evaporate. This should be pure bacon essence. I have so many bacons in my mouth. Give me a sec. This is different. I feel like it’s chewier. It is chewier. Why? It’s, like tougher. What the heck? Is it the same reason as the cold pan versus hot pan? Where it’s in the pan for longer? Dude, this is so chewy. Mm-hmm. It must be. Like, I’m thinking of when you’re cooking with, like, guanciale, right? Which is a very, very heavy cured- This might be bacon specific. ‘Cause there’s cured and there’s uncured bacon. Which- One has to do with whether or not there are nitrates in it. But also, like, I dunno, to me, there’s not that big of a difference. But to me, the thing that’s working the best, it’s the bare pan at a high heat. It’s normal. I agree. Gotta communicate to Trevor and Vi. Don’t we have a new intern? Intern! Check the intern’s drawers. Oh. The drawers? He’s stealing office supplies. Sorry. I know what I see. Gordon’s stealing pens. Don’t worry Gordon, I’m certified. It says bare. Bottom. He’s been stealing bears. Wowzers You rascal. in me drawers, Get out of here, am I right? Gordon. You’re a valued member of this team. All right. No, he’s not. If you’re cooking bacon in a pan, the bare method does work better than anything else. But, what if you’re not cooking bacon in pan? So, that’s why we’re doing the oven bacon. We got that. Bring it in. We’re doing air-fried bacon. We also got straight up microwaved bacon. And we’re gonna see Woo! which one actually makes the best pig strips. Hot, hot. Careful. Putting a hot tray down here. microwave. Well, look at this. I didn’t get this far. Can you chopstick my bacon? Yeah. I don’t know tongs. The microwave one shrunk up, like, a lot. It did. ‘Cause that’s gonna be the fastest cooking method, right? Here we go. Yeah. Yeah. But also, like, that’s just gonna render the fat, so, it’s effectively just frying itself, but at an incredibly high heat. Bare pan, we’re getting all that direct heat contact. We can see that. We’ve eaten- I don’t want to eat any more bacon, if I’m being honest. We have to. I don’t feel good. Oh. I feel like my eyes are bloated, you know? Yeah. You’ve got four more slices in you, buddy, come on. All right. Four more- So, you don’t have to bite the whole thing. Where are we starting? Just take one little nibble. , shut up. Air-fried bacon. This is oven-fried bacon except you’re not getting it cooked in its own grease because it’s circulating the air and draining it at the same time. That’s interesting. Then oven-fried bacon is just sitting static in a pool of its own fat. Love it. Love it. That’s how I wanna go out. Just in Palm Springs, melting in my own fat, reading a book. Not Palm Springs. All right, what should we start with? Let’s start microwave. Microwave. Yeah. Holy smokes. Here, do you want me to pass it up? Let me chopstick your bacon. Oh, I- I- Good job, Lily. Oh, man. Oh. Oh yeah. No. Oh. I take it back. I take it back. Oh, that’s so bad. Oh. Oh no. That’s plastic bacon. This tastes like bacon that’s been sitting in a Quiznos. One that no one’s walked into for like 16 days. And they’re like, oh, we never had to change out the bacon. It does. Quiznos is still open? It’s like someone laminated the bacon. I love Quiznos. Quiznos, sponsor us. , baby. Air-fried bacon. . These are all cooked to, like, pretty much the same doneness. I don’t- I don’t know. This one looks a little brown. That one looks a little- This is, like, A little brown pretty freaking brown but it’s not crispy. Which is interesting. No, it’s got some definite flop to it. It doesn’t flop. I like it. It tastes raw. In a good way. No, it’s interesting though, because it got brown but it didn’t get as crispy as the pan, right? This is actually, like, kind of my ideal bacon texture. Yeah. ‘Cause I like it- Really? I don’t want it to be super floppy but I want it to still have, like, a little bit of flop and chew to it while having some crispy bits. Yeah. And this is hitting all that for me. Uh-oh. I don’t- I agree, Trevor. I do not want the air fryer to win. I am like a- Why? I’m like a Russian judge in 1994 while a Slovakian gymnast is on the bars, baby. That’s real specific. Are you against air fryers? Is that too specific of a reference? It’s too Pacific. Oven. This just looks like worse air-fried, right? Takes my chopstick bacon. Better air-fried. Definitely, even- This is giving, like- greasier. This is giving bacon press from round one. I don’t like this grip. I mean, I like it. Dang. Uh-oh. Is this better, though, than the air fryer bacon? This is way better. Mm-hmm. This is more my ideal. It tastes more like bacon. You know why it tastes more like bacon? ‘Cause it’s chewier. ‘Cause it’s sitting in the bacon grease. Just sitting in bacon grease. Ah, it’s nice. It’s, like, chewier. though. I like bacon like that. It’s almost too uniform though. That’s my only knock against it. Hmm. Let’s try the original. Try the original. You dance with the date that ya brung. All right. Okay. I never do that. Hmm. Nah. Come on. I don’t know, man. Come on. I don’t know. I’m kind of with Lily and Vi on this. Sorry, buddy. Man. Wait, so what y’all are officially declaring a winner. Yeah. Yeah, the three of us all preferred oven. Oven. Oven. Oven? Yeah, oven. Yeah. I think I prefer, by a slim margin, the slight irregularities in that, like, crispiness, that direct fat, like, crispy yielding to chewy Yeah. of the pan-fried bacon. But I was actually impressed at how well the oven bacon held up and how much better it was in the air fryer And, my God, microwaved bacon. That is terrible. Don’t do it. Don’t do it. It’s bad. So bad. Extreme cheapskate bacon. If you get the, like, precooked stuff, the Oscar Mayer, microwave that, whatever. But man, microwave them from raw. That is rough, brother. Myth munchers. Yeah. How you feeling? The blood is coursing so slowly through our body. I feel it moving through like trying to ring icing out of a piping bag. As we’ve learned today, man should eat- vegetables are good. And we also learned that bacon weights do what they’re supposed to. It just doesn’t make any better bacon. We found out that the cold pan myth, if you’re using cured bacon, it’s actually gonna make your bacon tougher. So, keep that pan hot. We found out that the bare pan works better than a greased up pan. And the water method doesn’t really do anything. The longer you cook bacon, the more indirect heat, the kind of tougher it becomes. And then we found out, ultimately, that oven baked bacon is the best. Actually, I even came around. I know I said I preferred the pan but then I ate some more off camera and I was like, mmm, this is good. The oven-baked bacon method. Don’t put it in air fryer, don’t drain the grease from it. Let it confit in its own fat. That is going to make the best bacon. But that said, pan’s a pretty close second for me. And if you’re microwaving your bacon, you gotta reassess your life. Like, I get it’s quick, but, like, if you’re microwaving your bacon, you just don’t got time to eat bacon. Have some oatmeal or something. You know, pick it back up the next morning when you got time to bake it or fry it in a pan. Ugh, I’m so out of breath. Lily. Lily, how many did you get right? Weight. Cold. Bare. Oven. I got two right. Trevor? Hi. I guess bacon weight. Hot pan. Bare pan. And pan. I got two as well. That’s pretty solid. And Vi? Bacon weight. Hot pan. Bare. Oven. Bacon weight champion. I got three. Josh, you? I guessed weight. Cold pan. Water. And then back to the pan. And I drew a sand worm from Dune. Timothy you Chamalap. Come on the show. How many do you think I got right? One. Okay. That’s a good guess. Zero. Yeah. Lily’s the winner, ’cause I- What is that, a condom? I went 0 for- This might be the first batting zero hundred of all of Myth Munchers. Everyone. What’s that hairy thing over there. Hey, Josh. This is either Lake Superior or a piece of bacon, depending on which way it’s flipped. . No, I- I thought the bacon weight would work. Now I gotta take an Instagram photo in this diaper. What’s new? Well, I think we learned a lot today. I actually learned a lot about bacon cookery. Things that I wouldn’t expect. And that’s what we’re really trying to do with this series. You know, it’s trying to educate people on the fact that, you know, the Velvet Revolution happened in 1992 when Czechoslovakia split up into the Czech Republic and Slovakia. And that was, of course, three years after the Berlin Wall fell. And so, you know, when you’re talking about former Eastern Bloc states’ gymnastics programs, I don’t think the judges should have any bias because that’s the beauty of sports. Is that, you know, everyone’s sort of on an equal playing field. Anyways, comment below if you’d like more political commentary on either formerly Slavic or Soviet States and their sports programs. Listen to our podcast, A Hot Dog Is a Sandwich, to hear me and Nicole dissect the Internet’s most controversial food questions airing every Wednesday, wherever you get your podcasts.