A Hot Dog Is a Sandwich - 100th Episode Spectacular!

Episode Date: April 27, 2022

There are infinite foods out there, but we only have a finite amount of time on earth! To celebrate 100 episodes of the podcast, here are the 100 foods you need to eat before you die! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is Mythical. There are infinite foods out there, but we only have a finite time on this earth. Here's the 100 foods you need to eat before you die. Of dysentery, this is A Hot Dog is a Sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich.

A hot dog is a sandwich. What? 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 Ayer. And I'm your host, Nicole Inaidi. And Nicole, I think this is the first episode that we're not having an actual debate. That's nice. It is nice.

We need to stop fighting. I know. God, we need to bury the hatchet once and for all. But this is a very special episode for us. It is. It's the 100th episode. Spectacular. Bam, bam, bam. Bam, bam, bam, bam.

People said that we'd run out of ideas after 35 episodes. False. False. We are going to run out of ideas after 107 episodes. That's right. So get ready for the next seven weeks. There are going to be bangers, and after that, real downhill. We're done.

But no, we wanted to do something special this episode and just kind of go over our 100 foods to eat before we die to celebrate our 100th episode spectacular i think this is a great concept if i do say so myself as the podcast host who wants to start um uh well the way that our list is formatted is you did your 50 first so i think it's only fair for you to start with your 50 no we gotta we got to alternate. We got to alternate. Okay. We got to alternate. Okay. There's 100 foods that we got to get through. There's 100 foods that we got to get to in about 30 minutes.

So let's go. Number one, banh cuon. Vietnamese steamed rice rolls. Number one food, all time favorite spot, banh cuon lulien in Fountain Valley. Never had it before. Oh, you got it. Nicole, if you're going to die soon, my God, eat some banh cuon. Can you tell me what the texture's like? Yeah, it's like a giant rice noodle.

So it's almost like an extra soft ravioli. It's filled with ground pork and fried shallots. You dip it in nook mum, the fish sauce. Oh, yeah. Oh, best thing in the world. Wow, that sounds delicious. My first one is a baked dynamite roll, which is literally, well, the one that I have is a California roll with like scallops.

And then you put spicy mayo on top. Yeah. And then you broil it. Hot broiled mayonnaise is always a killer. Absolutely. All right. Number two, San Diego style carne asada burrito. It is a large, lard filled tortilla that you can see through with guac, pico, cheese, greasy,

griddle cooked carne asada. French fries? No, no French fries. No French fries. That's Cali burrito. This is San Diego style carne asada burrito. And that's my number one. That sounds like the perfect burrito.

Number two, tadig. Crunchy rice on the bottom of a cooked rice pot. Dude, I accidentally made tadig the other day. Accidentally? Did I tell you about this? Well, not accidentally. I was kind of like reheating leftover rice. And then I was like, screw it.

Let's just keep this party train going. And then I got like a perfect tadig crescent. Look at that. Because I just have new nonstick pants. Beautiful. Wait, wait. What's your koresht going on top of the tadig? Well, that's my next one.

Okay, okay. I'll go, I'll go. Just a plain ass French omelet. No cheese. Yeah. Eggs, salt, chives. One of the true pleasures in life. I agree.

You get that bavuz, the center that's oozing out. That texture is like unmatched. So good. Love it. And number three is gormasabzi, which goes on top of the tadig, which is actually the national dish of Iran. It is a green stew with kidney beans and meat, and it is one of the most delicious flavors ever.

It's like every herb you ever thought of just thrown in there, cooked down, stewed down. Gorgeous, stunning. Love it. You have to try my mom's, though. I don't know if I can give her an address. I've had her mom's. She made it for me once. Oh, super good.

I brought it to work. Dude, it's the dried lime. Yeah, yeah. All right, number four, mitraillette. We made it on the show. It is a giant, hold on. It is a giant Belgian baguette stuffed sandwich with French fries, sauce andalouse, which is like a kind of tomato pasty mayo, and then like fried Dutch sausage inside this Belgian. It means submachine gun in French.

It is one of the best drunk foods I've ever had in my life. My next one is bagels with cream cheese and lox. Now, everybody needs to try a good bagel with cream cheese and lox. Now, everybody needs to try a good bagel with cream cheese and lox before they die. I think it's a flavor combination that you must try. But the most important thing is assembling it the way you want it. You know, there's no right way. There's no wrong way. You just got to have those three things and whatever else you want to add on it. Go for it. But if you could recommend one topping combo to people before they die, Nicole, they are on their deathbeds. Onions, red. The Grim Reaper is knocking at their door.

Red onions, salted pepper. No tomato. I don't really fuck with tomato like that. I like a nice well-salted tomato. Okay.

All right. Tacos de Chicharron and salsa roja. My favorite. Tacos de Chicharron. One, Burritos La Palma makes probably my favorite,

but that's a burrito de Chicharron. But you go down to San Juan Capistrano in Orange County and you go to El Campeon and it is just soft. It is fried crispy pork skin that then stewed down until it's soft and gelatinous.

Put it in just a warm corn tortilla, salsa, onion, cilantro. Unbelievable. Soggy pork skin is great. I haven't had a chicharron taco in a really long time. But you got me fiending for one right now. Next up is a drink. Matcha lattes. Wow.

You are so basic. I know I'm not. Oh my God. Matcha lattes are an incredible flavor combination. It's earthy. It's dusky. It's delicious.

It's sweet. It's green. Green food's beautiful. And then you get that little foam on the top. I think a matcha latte is like the quintessential drink that every person needs to try

at least once before they die. I made myself a matcha latte while I was watching Lord of the Rings. How did you feel? Actually, it was a sencha latte. But it was a green tea latte. It was just nice. I had sencha.

Nice. Okay, bacon avocado burger. This is a very – I picked a lot of foods that you can get in Southern California, but you can find them where you are because for me, that's home. I love the sense of place that you get in a lot of these. I'm thinking of Howard's Bacon and Avocado Burgers. It is just a char-grilled burger. The one with the sign? The big

Gucci sign. I've always wanted to go there. The burgers are perfectly fine. They're not great, but it holds a special place in my heart. That's a very California combination. Sure. Bacon and avocado. Yeah, great. Next up is Cuban Braised Lemon Garlic Mojo Chicken with the onions with about five exclamation points.

That is extra specific. Do you know what I'm talking about? Oh, yeah. The Cuban, I don't know what that, what is it? Is it called Pio Pio? I don't know. I don't know the name of it. I don't know.

I just go to Versailles, which is a Cuban restaurant, and I say, give me the chicken, the one. And they say, okay. They marinate it in a- It's a sour orange, right? Yeah, what is it called?

Naranja agria? Is it? Agria? I don't know. It's delicious and garlicky and fresh onions. And it's just gorgeous. Oh, God, I want that so bad. Oh, I'm feeling swampy in the pants right now.

Raw oysters with mignonette. What was that? Raw oysters with mignonette. Oh, that's a choice. One of my favorite food memories of all time is just sitting on the Tomales Bay up in Northern California at a place called the Marshall Store. And you can see the dudes with the little like waiters walking in with just buckets of oysters

from the sea and they just crack them open fresh in front of you. A little bit of mini-net, the shallots and the vinegar on there. A beer in the sunshine. Utterly beautiful experience. Eat raw oysters if you've never eaten raw oysters. I love raw oysters. God, I want some oysters right now. Next one. It's a dollar slice. Every human needs It's a dollar slice.

Every human needs to have a dollar slice. I did it recently in New York and I felt accomplished as a person. It truly was like I checked it off my list. I'm like, okay, that's done. And I'm glad I did. It wasn't the best pizza in the world, but by God, it was a dollar slice. And I spent a dollar on it and I walked to New York and I felt important doing it. Yeah.

You know what I mean? I feel that. I'm going to pull an audible because I don't have this listed, but dollar taco. Write it down. Same thing. Dollar tacos in the list. But it's the same thing. It's like when you're in New York, you get a dollar slice.

When you're in LA, you go get a dollar taco. It's not going to be the best taco you've ever had. But it's a dollar. It's a dollar. And you're walking. The best taco shouldn't cost you a dollar. The best taco should certainly cost you more. Yes.

But you like eat it. It's late at night. They got the trompo out there shaving off the al pastor. I'm talking about Leo's and El Super Gallito and El Chato. They're mostly likely $1.25 or $1.50 per taco now. Thanks, Joe Biden. That was a joke if anyone thinks it's a real political statement. I just, you know, thanks Obama.

I don't know. Okay. You're next. Oh, was that your next one? No, you go. You go. You go. Okay. Next.

Prosciutto straight out of the fridge. Now, if you know me as a person you know that i love lunch meats you just know that i love cured meats i love a good shark sharkoochie board but there's something about shoulder to the to the fridge facing the fridge and just eating prosciutto out of the fridge that i really enjoy this is the beverly hills bad bitch version of toprano eating gabagool in his bathroom. And that's what you are. I do wear my bathrobe when I do it. That's the funny part. I do wear my bathrobe. You would wear a bathrobe to eat prosciutto out of the fridge. All right.

I have kori karbijim. So this is spicy short rib and oxtail stew. Korean. There's a spot in LA that serves it for 24 hours. And once after I was banned for life from the karaoke bar right across the street, we went and we waited an hour in line at 2 in the morning smoking camel crushes. It was a different time. We didn't know the science back then. We didn't know they were bad for you. No, we knew. We just didn't care. And it's still just a packed parking lot getting there at 3 in the morning eating a giant bowl.

I didn't get the cheese. Yeah, doesn't it have like cheese torches on it? They will throw a giant blob of mozzarella on it and torch it. But you did it like that. I don't need the cheese. Yeah, doesn't it have like cheese They will throw a giant blob of mozzarella on it and torch it. But you did it like that. I don't need the cheese. Yeah, I don't need it either. I'm so good.

Yeah, yeah, yeah. Next, toasted sourdough bread. I love a good piece of toast, you know? Toast, a little bit of butter when you're toasting it, a sprinkle of salt. One of the greatest pleasures in life, hot bread.

I will always pay $7 for the toasted bread with butter at a restaurant. Don't care. Yeah, yeah, yeah. Bubs and grandmas or whatever. Yeah, yeah, yeah. Yeah, yeah, yeah. All about that. Agua chile. Agua chile. Raw shrimp. We got bangers today, Nicole. Talking about Connie's Seafood, especially the number one, but agua chile is raw shrimp that's

marinated in cilantro, jalapeno, lime puree, onions, cucumbers on there. Just dangling the raw shrimp that's marinated in like cilantro jalapeno lime puree onions cucumbers on there just dangling the raw shrimp in your mouth going and sucking sucking the juice out of the head one of my favorite experiences in the world one thing i'm realizing is you have dishes and i have more like uh fucky fuck things yeah you're really a little like fucky yeah that you can do at home food nibbles which is good no i i almost wish that i would have gone because like i was thinking the other day i I was like a nice ripe banana. That's one of my favorite things in the world.

My next one is half an avocado tahini eaten with your favorite spoon, which is very real. But like that's that's one of the finest pleasures is just a beautiful avocado. And you open it and you see how green it is. And then you just sprinkle the tahini on it. If you want a squeeze of lime, I don't always need that. And then you just pick out your favorite spoon because everyone has a favorite spoon. I got an avocado spoon. Yeah. And you just and you justini on it. If you want a squeeze of lime, I don't always need that. And then you just pick out your favorite spoon because everyone has a favorite spoon, right? Oh, I got an avocado spoon. Yeah, and you just sit on the couch, you put your feet up and you just scoop it

and you enjoy your life. I put a dab of white wine vinegar on my finger and I rub that on the avocado flesh so the tahini sticks better. That's really smart. I like that. Utapam. You're right.

I went with just my favorite international dishes that I can't make myself. That's great though. So utapam is a fermented rice pancake flatbread, uh, from like South India. Like we're talking like Kerala, Chennai area. Um, and it's one of my favorite things I've ever had. Uh, spot Mayura in, uh, West LA. I love Mayura.

They have my favorite. I use that to soak up the fish curry. Oh, cannot beat it. And I don't know. A lot of these things are literally things that like I couldn't make myself. A perfect French omelet. They have my favorite. I use that to soak up the fish curry. Oh, cannot beat it. And I don't know. A lot of these things are literally things that like I couldn't make myself. A perfect French omelet, couldn't make myself. Like tacos de chicharron, I couldn't make myself, but that would take hours and hours and hours and I wouldn't.

These are generally experiences that I've had coming from elsewhere. That's beautiful though. And that's what I want to do before I die. That's good. A free meat from the binds of cooking. Mine is, next for me is a medium rare ribeye cooked with salt and pepper, basted with butter, garlic and thyme. I just love meat.

I'm a steak person. Always have been. Always will be. And there's something just so carnal about just like cutting into a steak and just seeing the red. I love it. It's not an experience that I love. Oh, I could go the rest of my life without eating like a classic, you know, no butter basted ribeye. Really?

No, I'd rather have like picanha, which I'm sure that's coming up in the list. I'll hold off. Is that literally next? Do you have picanha in the list? No, I didn't put picanha because I knew you'd have a lot of Brazilian barbecue. Okay, keep going, keep going. Okay, okay. A croque madame, like a perfect croque madame, which I didn't have until I went to France the one time that I'd been there at a shop in Nice.

And like everyone thinks a croque madame is just like a grilled ham and cheese sandwich with an egg on top. But no, dude, it's the layer of fudgy bechamel that they broil on there. And it's just like this flavor paste. Absolutely incredible experience.

Next up for me, masamun curry. Just a beautiful melange of peanut spice. It's like soft, but it's also intense. And it's just the most gorgeous flavor in your mouth.

And actually, it's from, I found out recently when I was doing some research, that it's from Muslim, Iranian Muslims that traveled through Thailand and through like the Silk Road and stuff like that. And they're like, hey, what's up? So it's kind of Persian. You're totally just the dad from my Big Bag Greek wedding. It's like kimono is winter, kimono is Greek. Masamam is from the Muslim merchants from Iran.

Google it. I'm not lying. All right. I got carne asada fries. I had the carne asada burrito and carne asada fries. You just like meat. Okay. Those are different.

They are. I mean, that was a huge part of my childhood growing up. We'd scrape together like, you know, $5 and go down to some place called Alberto's or Albatros, or there's just a spot called Toe's, Roberto's, Rigoberto's, Dagoberto's. Okay, okay. Go to a place like that and just $5 carne asada fries, just cover it in salsa. Oh, pure pleasure. Yeah.

Next up is matzo ball soup slash gondi. So gondi is a Persian version of matzo ball soup. It's made with chickpeas and turkey. But it's like a comforting bowl of chicken soup with a ball. It's just good, man. It's literally chicken soup for the soul. It's like real. Chicken soup is good.

The softness and the explosiveness of a matzo ball in your mouth. It's like salted well, and it's like a deep, dark, chickeny flavor. It's gorgeous. The roasted chicken stock is key. Super special. I have just a good shrimp cocktail. That's something I didn't appreciate until later in life.

You got a lot of seafood on it. Man, listen, if I'm about to die, all right, and I'm not worried about when it says market price on the menu, Nicole, I'm getting the shrimp cocktail. I run away from MP, but okay. If we're going to die, I guess. I'm not leaving anything to my kids. I'm spending all that money on shrimp cocktail, all right?

You suck. I'm not even looking at the prices on menus. That's bad. You're a bad dad. After age like 54. Shut up. Look, I got eight years left after 54. Just crunching the numbers from my family history of health.

You're silly. I'm getting the shrimp cocktail. Next up for me, Langua Tacos with onions, cilantro, lime, and salsa roja. I love tongue. I've always been a beef tongue person. But the way that it's done at the Taqueros, man, I don't know. They're like, the way that it's just cubed up and it's so luscious. Yeah.

And it's just, it just comp- Tender. It works so well with the lime and the sharp onion and the cilantro and the salsa. It's just an incredible experience. The way lime cuts through that like gaminess of the language is so freaking good, man. It's so unique. Girl, I got sisig. Okay, explain to the people what sisig is.

So sisig is a Filipino dish where you take effectively like all the meat from a pig's head and some pork belly. And you like chop it up and then you sizzle it and cook it in its own fat until it's super crispy with aromatics. And then you squeeze fresh calamansi, which is like a lime tangerine kind of hybrid. Yeah. One of the most beautiful fruits. And to me, it's my top Filipino dish out there. Again, great drinking food. A lot of these are going to be great drinking foods.

Yeah, it sounds like it. Next up is kebab sultani with half rice, half Shirazi salad. So sultani kebab, it's a type of kebab. It's one sikh, which is a stick. A stick? Yeah, yeah. A stick of berg, which is filet mignon. That is, I don't even know how

to explain it that's like kind of like skewered through and then it's another stick with uh ground meat called kubida that's like it's the mixed plate right yeah it's kind of yeah i'd call it a mixture and then it's like rice like white rice with a little bit of saffron and then a side of salad which is necessary to cut through all that richness. And then you put a pat of butter on the rice. You put some sumac on the rice, and then you put a little bit of that tomato on there, too. You know they have, like, Hawaiian plate lunches, like, in Hawaii? This is it. This is my plate lunch for LA.

So good. 100%. That's incredible. I got sabich. Sabich is, I had it in Israel, great drunk food. Especially on hot days because it's cold. So it'll be hard boiled eggs fried eggplant

sometimes fried potatoes tahini hummus all that stuff wrapped up vegetarian delight fried as hell but so good

so much cold oil soaked up next a good slice of cheesecake yeah YOLO cheesecake's great if you don't love cheesecake

if you don't like cheesecake if you're gonna die and you don't like cheesecake what are you doing yeah get a slice of cheesecake Bun Ba Hui Bun Ba Hui is my single favorite bowl of soup if you don't love cheesecake if you don't like cheesecake if you're gonna die and you don't like cheesecake what are you doing? yeah get us a cheesecake Bun Ba Hue Bun Ba Hue

is my single favorite bowl of soup I've ever had single favorite I've ever had was in Oklahoma City nice cannot remember the name of the restaurant but it was an old

Long John Silver's that had converted to a Vietnamese restaurant of course because you can see the shape of the roof of course it's just spicy

there's a nice congealed blood cube in there it's like taking where's it from? it's from the Hue province of Vietnam, which is the royal province. So this is like the most luxurious of all the soups. Nice. Speaking of Vietnam,

I have Vietnamese spring rolls as my next one. Handheld salad wrapped in a beautiful texture of rice paper. What do you got? What's inside that? Well, vermicelli noodles, shrimp, all the veggies in the world, some mint, some cilantro, and I dip it in hoisin sauce. So you're talking about goy-kun-tum.

I wrote goy-kun here, but I just didn't know how to say it. I got a little self-conscious. I can't pronounce anything. I said goy-kun. Okay. Mafe. Mafe. West African peanut stew.

Shout out to my aunt Hawa out there. Technically, she's like my cousin, but whatever. She's aunt Hawa. It makes the best peanut sauce I've ever had in my life. And it's just like, use peanut butter in more savory applications. It's so freaking good. So good. So good.

Oh, the red palm oil. Okay. I have my churrasco and picanhas right here. This is, if I were ever to be on the show that Josh does, what is it called? Last Meals? You don't even know the name? I forgot. I forgot.

If I'm ever on last meals Josh has to make me Brazilian barbecue he has to make me picanha and he knows this and I already said I already told you that's like a year ago yeah such a labor to make it worth it so good I love Brazilian barbecue fried oyster po' boy do I really do I love seafood that much I guess you have a lot of I have a lot of red meat though so I don't know I love seafood that much? How much seafood do I have? You have a lot of seafood on there. I have a lot of red meat, though, so it's okay. No, I guess I do prefer seafood. But yeah, po' boy is just simple, like, crusty roll, lettuce, tomato, some sort of, like, mayonnaise or remoulade, whatever.

And then a nice spicy piece of fried seafood in there. Damn. Oysters just gushy coming out. Damn. I got pastrami on marble rye with a side of mustard. Oh, crap. Wait, I got pastrami Reuben. What? Get out of here.

Although, no, I'd go Reuben. I'd go Reuben over pastrami on marble with mustard. Oh, crap. Wait, I got pastrami Reuben. What? Get out of here. Although, no, I'd go Reuben. I'd go Reuben over pastrami on rye with mustard. Yeah, well, Reuben, yeah, is sauerkraut, Russian dressing, Swiss

cheese on rye. But sometimes just a pastrami on rye with mustard hits the spot. It's really good. It's important. It depends on the quality of pastrami.

Of course. If it's good quality, I'll go rye with mustard. Is it my turn or your turn? Your turn. My turn? You go.

You go. Okay. A warm chocolate chip cookie. Aw. Aw. Barbecue chicken pizza, most likely from California Pizza Kitchen. Oh, you didn't write the salad? No, I didn't write the salad.

I have no... Who's having salad? I probably have a wedge salad somewhere in here. Yeah. But yeah, barbecue chicken, Expand Your pizza horizons california original man so good live a little you're already dead yeah that's true i have aracheta as my next one i had the most incredible aracheta experience in costa rica it's just a slab of meat beautiful smoky skirt steak in english yes it's skirt steak it had a beautiful smoky tomato sauce beautiful peeled pearl petals pearl pearl onion petals.

Just gorgeous. If you ever see Arachata on a menu, get it. Dude, you do love red meat. You're a little carnivore. I do. You should do that carnivore diet. Just red meat and salt. I like pasta a lot, too.

Fair enough. I don't think I have a single pasta in here. Here's a curveball. Crunchy peanut butter, banana, and mayonnaise sandwich. That's good. Okay, there you are. There you are. There you are. There is me with the garbage food.

There's my Josh. The saltiness and the acidity of the mayonnaise cuts through the sweetness of the bananas. You get the crunchy peanuts in there. Oh, I'm just some squishy Wonder Bread. If you say it's good, I'm going to try it. That's a sailing Kentucky delight right there, Nicole. Okay, next up. You're like a birdie with a dog up a bone tree, I'll tell you what.

I got Jiro style ramen with a jammy egg. I remember when you were Googling Jiro-style ramen. You're like, Josh, what's that ramen I like? Now, there's a lot of ramen styles out there. You've got your Sukumen. You've got your, I don't know, Tori Paitan, whatever. You've got all those stuff. Jiro-style ramen is like the most intense ramen you've ever had in your life

it's like porky it's salty it's intense it's like it's almost like sucking down parmesan broth yeah and the noodles are chewy and the pork is tender and it has just a mountain of green onions and what are the things bean sprouts uh chili beans probably yeah bean sprouts i don't i i like refuse to eat bean sprouts but in this application application, I will always, always, always eat bean sprouts. And a good jammy egg, it can, like, change your, like, personality. The first time you have a jammy egg, it changes you. I firmly believe that. I don't feel the same necessarily.

Really? I feel that way about, like, Bun Ba Hui. Okay. But, like, Tonkotsu ramen, it's a little too rich for my blood. A little too rich for my blood. Jesus Christ. All right blood um all right i got one word chimak what's that chimak is the art of uh eating korean fried chicken while drinking copious amounts of beer and if it were truly my last meal i might just want to spend time at my favorite uh korean chimak spot and just have three pictures of height or cass or. And then just a bunch of spicy, crispy, Cotijon-covered chicken wings.

So you have a practice in there. Yeah, there's practice. There's ritual. You have a nice ritual in there. Cool. I got In-N-Out cheeseburger, extra pickles, extra sauce, bun, well done. That is my order. Please try it if you are in the California area or whatever.

Las Vegas. Wherever you got it, try it. It is the best way to enjoy In-N-Out. I think they got like two spots in Texas now good screw Whataburger never had it well Whataburger

I mean truly poor quality this isn't me trying to pick regional fights but like quality wise get him Josh get him it's not even like a regional thing

like it's just the quality is not not very good Kachapuri Kachapuri Georgian dish it is they call it

gondola pizza at some places in LA Or breakfast pizza That's a knee slapper I want it right now Oh you take that Enriched dough You put a giant divot in it

You crack in an egg There's a bunch of salty cheese Fresh butter on top You get it with a side of ranch Oh well that's a curve ball Well there's a spot in LA That they do The broasted fried chicken

And then you get a Kachapuri on the side Tony Kachapuri Tony Kachapuri Is that what you call it No no no It's like Oh god I can't remember the name It's called like supreme chicken But they have kachapuri on the side. Tony khachapuri? Tony khachapuri? Is that what you call it? No, no, no. It's like,

oh God, I can't remember the name. It's like, it's called like Supreme Chicken but they have khachapuri because it's owned by an Armenian dude where they probably call it a jarski or a jarrian.

Yeah. But damn, that's good. Saffron pistachio ice cream. Gotta do, I gotta represent Persian culture wherever I go but saffron pistachio ice cream,

it has this beautiful texture. It's almost stretchy and has little nubbins of cream. It's like these cream nuggets inside with these crunchy pistachios. And it's beautiful, like blonde, yellow color. And you just eat it and you're like, this is an incredible situation that I put myself in. Persian ice cream is one of the wonders of the world. Wow.

Do you go mashed these or saffron and rose? I love both. I recently had saffron and rose and I realized how good it was. Do you go mashed peas or saffron and rose? I love both. I recently had saffron and rose and I realized how good it was. Yeah, they're better. Saffron and rose all day. Tantan men. This is my Japanese noodle fix. Okay, okay.

So it's like, it's the Japanese version of Chinese dan dan mian or dan dan mian. I guess it's more pronounced. Anywho, it's just like all the things you love about ramen except like spicy and peanutty broth. And to me, it's just like all, and you got a little bit of that like sichuan peppercorn spice going through it just numbs your mouth you're on fire you're sweating into the bowl beautiful kill me now uh tacos dorados and camarones now when we talk about hot and cold yeah this is the perfect application of hot beautiful shrimp with cheese and the tortillas crispy. And then they put this, what is it, like a red salsa on top?

Yeah, it's a salsa jitomate, just a tomato, cold tomato sauce. It is incredible the way the heat and the cold just meld in your mouth. It's one of those food experiences that I always recall because I'm like, this was an incredible thing that I tried. And everyone on planet Earth needs to try this before they're dead. Yo, I got to say, like, I'm just looking directly in the camera, even though it's going to be like one person watching this on whatever TikTok they're posting it on. Let us nerd out about food for this. Let us nerd out about all the insane esoteric stuff because tacos dorados de camarones, it reminds me of an Indian like chaat.

Okay, sure. Like pani puri, right? Yeah, yeah. The little crispy dumplings that you poke a hole in. Yeah. Because there's that interplay of hot, cold, crispy, sour, spicy. It's perfect. Oh, God, what a perfect dish.

What a dish. What a perfect dish. Mapo tofu. Okay. You got the ground pork, the Sichuan chili, the fermented bean threads, and then silken tofu. I guess it's not silken, but like soft tofu is just one of my favorite things in the world. Yeah.

Put that on rice and then just ride that Sichuan peppercorn lightning. Do you put soy sauce on it? Because I feel like it's perfectly salted. You don't need to put anything. Perfectly salted. Yeah. No condiments. It's just one of my favorite things in the world. Put that on rice and then just ride that Sichuan peppercorn lightning. Do you put soy sauce on it? Because I feel like it's perfectly salted. You don't need to put anything. No condiments. I agree. It's a perfectly salted dish, which is hard to do.

It's like a gravy. It's just, mm, goddamn. Vodka pasta with rigatoni rigate. Now, if you listen to the podcast, you know rigatoni rigate is bae. And there's something about vodka. You know, the pink sauce. I know it's trendy. I know it's cool. but i love it so much and it and it feeds a part of my heart where i'm like i'm 15

years old i'm making my first pasta this is it i don't i'm not gonna put vodka in it because i can't reach the top of the shelf that has the vodka on it but like vodka pasta with rigatoni regatta is a gorgeous pasta dish probably my favorite that probably would be my favorite if i had any italian pastas on here which i don't think. That probably would be my favorite. If I had any Italian pastas on here, which I don't think I do, that would be my number one. This is an obscure one. Jerusalem Mixed Grill.

Had it in a spot in Jerusalem. You take like chicken thigh, heart, liver, kidney, and then I had spleen in the one that I had, which is not legal in the United States. But it's fan-freaking-tastic. You grill all that up. You mix it with like za'atar inside a pita.

You put the, what is it called? Amba? The pickled mango. Pick grill all that up. You mix it with like za'atar inside a pita. You put the, what is it called? Amba? Mm-hmm. The pickled mango. Pickled mango on it. And like, just give me all of the chicken innards. Oh, what a good time. Really good.

Speaking of innards, pho tak biet? Was that right? Was that proper? Probably, dude. Pho tak biet? Something like that. Was that proper? It's basically the special, the beef special pho.

Yeah, it's the combo pho. It's got everything. It's got meatballs. It's got tripe. It's got tendon. It's got meatballs. It's got tripe. It's got tendon. It's got rare brisket. I don't know. I don't know.

Rare flank probably. Wherever you go and there's pho on the menu, always get the pho dak biet. Yeah. It is the best. That's got to be your first bowl of pho. Especially if you go on a new spot. Always get that. Always get the dak biet.

That's the best. Absolutely agree. Orange chicken. I had orange chicken on my list, but I took it off because I saw yours. Panda Express literally invented it as a response to the General Shows chicken of the East Coast. And to me, it is so hard to beat that combination of spicy, sweet, sour, fried, crispy. It's just perfect. I'd be happy with that being my last bite of food before I die.

Good job, Panda Express. You did it. Good job, Panda. I got tteokbokki as my next dish. I love tteokbokki. It is a Korean rice cake dish with gochujang and fish cakes. I love fish cakes. Anytime.

I'm sorry, I just spit because I'm so hungry. Oh, my mouth's watering with fish cakes. Anytime I go to Korean barbecue, I get like 18 fish cakes. Dude, I literally did that like this past weekend. Oh my God. It is the fish cakes are the best part. I don't even, it's like the savory,

sweet, fishy bite that works so well with the rice texture and that spicy gochujang and the sesame seeds and the green onions. Ah. Dude, it's Korean gefilte fish.

It is. That's all it is. It is so good. I agree. I agree entirely. Chopped chicken liver. Speaking of Jews, a good Jewish

chopped chicken liver. I literally wake up and hung over. It sounds like I have a drinking problem. It's not a problem. Jewish chopped chicken liver. I literally wake up hungover. It sounds like I have a drinking problem. It's not a problem. No, he just has fun. It's a situation. I'm just a guy who likes to live. I'm not 30 yet.

God dang it. But anyways, I like wake up craving that when I'm hungover. Just like a nice piece of toasted bread, typically rye, onions, mustard, chopped chicken liver. Very simple. Utterly delightful. That's good. Okay. So I got something what I like to call

is the breakfast of champions. Now I know it's a little bit unique, but hear me out. It's rose jam. So you get rose petal jam, get it from Amazon if you don't have a local market. Sars here, which is breakfast cream. It's like mascarpone's like foreign sister. It's incredible.

It's a spoonable cream. You put that on some hot barberry bread with sesame seeds on it and then you brew yourself a strong Persian tea. Now, if you eat that, you feel like royalty

for the rest of the day. Dude, God, I've never had that. I want it now. I'm going to make it for you. I'm going to order it for you right now. I want it so bad. We are over-representing Vietnamese food,

but it deserves to be over-represented. It's so good. It's so good. Bun mee, except with a sidecar of pho broth for dipping. There are a couple spots that used to do this. Yeah, Eastborough.

Eastborough. High five. We missed the bun mee French dip. But any bun mee, Vietnamese sandwich, pickled vegetables, dol chua with some sort of grilled meat, or even Vietnamese lunch meat. I love the pate. Oh, the pate on it. So good. Next up, I got idli, which is

a beautiful fermented, i think it's fermented black lentils and it's made into this beautiful like uh like disc of like white delicious spongy i don't know what but my neighbor usha used to give it to me all the time like no matter what like again she would like run out of the door a lot of the time for me i don't know why but she would like pack me idli and take and let me take it to school and she would like run out of the door a lot of the time for me. I don't know why, but she would like pack me idli and let me take it to school. And she would like wrap it in a paper towel and be like, put this in your pocket. Have it for later. And it was sour.

Yeah, it's very fermenty. Sour fermented spongy. We both love fermenty Indian spongy things. I guess we do. God, so good. Just a good ass chili dog. A good ass, like from Wienerschnitzel. Doesn't have to be fancy.

Go to Wienerschnitzel. Get yourself a chili dog. Doesn't even need cheese. Chili dog, onions, mustard. It eats like a dumpling, like a guabao. It's just soft and squishy and snappy. Nashville hot chicken sandwich. Oh, yeah.

The spice, the color. It's just a good-ass sandwich, man. Pickles, comeback sauce, freaking the buns, good-ass buns. Yeah. Shout out Johnny Ray Zone. Ride that lightning. God, I love spicy food. Ooh, I want spice. Baja fish taco.

Mmm! Hopefully made with thresher shark. You take it, you beer battery. Thresher shark? Yeah. Okay. Oh, and a nice toasted corn tortilla. I know some places in Baja go flour. I like mine with flour. You like it on flour? Yeah. No, I go corn tortilla. Like a chipotle sauce with some sort of crema on it. Very hard to beat. Bulgogi. Oh, yeah.

Bulgogi. The marinated meat that sears and singes on the grill is a is a flavor that every human being on earth needs to try the the sweet the pear oh the onion a little burnt a little burnt is a lot good texas brisket you got texas everything's bigger in texas we do our brisket like we do everything baby big uh Big. No, that's like so simple. I mean, salt, pepper, smoke. It is full of craft and history and nostalgia. But also, it all comes through in your mouth to be one of the most spectacular bites of food I ever had.

Costco pizza. Eat it. We was raised on Costco pizza. We like that. Sam Tam Lao. Sam Tam Lao, Laotian style papaya salad. Hopefully with fermented mud crabs in it. They kind of pound it.

I've always wanted to try mud crabs. Bro, we got to go. Is it raw? Is it raw mud crabs? Yeah, I think they're fermented. Yeah, yeah, yeah. Okay. And it's just fantastic, deep, dark, funky,

but then also one of the spiciest dishes you will ever have in your life, but also cold and refreshing. Fried chicken livers. Fun fact, anytime my mom is out of town and I used to live at home, I would fry up chicken livers for myself and make myself a little aioli and just dip them and eat them. The house was a mess. It was a disaster because chicken livers pop. You know what I mean?

Yeah, they explode. So you got to put like a safety thing over the top. But a homemade fried chicken liver, there's nothing like it. Oh, man. There's the metallic and the crunch and the spice. It's just one of those things that I absolutely adore. Give me all the awful. I got gumbo.

Gumbo, baby. Good, properly made gumbo. Last time I had it was down in Baton Rouge, Louisiana when I was out competing at LSU in track and field. And like the dark toasted roux. A lot of these foods that I have in here are like, like I said, they're crafts. Something that you can't do yourself. And something like the dark toasted roux of a gumbo in there.

Ooh, seafood, seafood only. No sausage. No sausage. No sausage in a seafood gumbo. Okay, yes, sir. Radishes with butter and salt. One of the best bites. Overrated.

No, no, no. Overrated. We have it at Persian restaurants all the time. It's one of the best things in the world. Raw onion dipped in masto moussir. That's you. That's not me. That ain't me.

That's fine. You don't have to be. LA style breakfast burrito. This is pretty unique to LA. So much breakfast burrito. So much breakfast burrito. Burrito's my favorite food. You take the scrambled eggs, a bunch of crispy fried potatoes, maybe some sort of aioli, a lot of newfangled places to do that,

some sort of breakfast meat. You wrap it up, you let it steam together, you put some sort of salsa on it. Just a thousand-calorie pillow of deliciousness and comfort. This is being recorded during Passover, and I'm fucking starving. Okay, chicken shawarma plate. I love me a good chicken shawarma plate with a side of hummus, with a side of tahina, with a side of Israeli salad,

with a side of all of the, what is it called, salatim, and then a warm pita, and you just pick it up and you eat it, and you just thank God that it exists. Oh, God, I do love that. Wedge salad. This is the only salad I got in here. You take an iceberg, you cut it into quarters, you top it with blue cheese, crispy, big, thick cut bacon bits and cherry tomatoes.

Don't need much more than that. Really, I mean, it's a vessel for blue cheese dressing and I love it. Xiaolongbao. Yeah. I mean, you haven't lived until you try Xiaolongbao. Soup dumps. Soup dumplings with the most gorgeous broth and it's just an experience it's like how how do they do this it's like how how and then you learn how they do like

oh obviously this is how they do it google it i don't want to tell you how they do it man i ate soup dumplings the other day when they get delivered to you you got to microwave them for eight seconds just to get them back up to temp uh jia bap jia jia bap jia bap god damn if you need pronunciation i can't do it but anyways it's my favorite dessert of all time. It is a cold corn custard topped with slightly salted evaporated milk. It is part of the Vietnamese canon of ja. I love sweet corn desserts. Dude, same, same, same, same.

And this is like my all-time favorite. You can get it hot or cold. I go cold. I got salmon sashimi next. Salmon sashimi. Of all the sashimis? People say toro is great. People say, I don't know, halibut is great.

No. Salmon sashimi, the way a properly executed salmon sashimi just melts on your tongue is one of the greatest food pleasures in the world. It's gorgeous. Mole negro. Mole negro. You get like 30 ingredients in there. Dark toasted chilies. One of the few moles that actually have chocolate in it

A lot of people think that's in all moles And it's just Geligetsa in Koreatown One of my favorite things in the entire world Phenomenal Next up, Persian Once again, Khoreshda Lappe with store-bought potato sticks Now this is a

Khoreshda Lappe I've never had it So it's a red stew with lentils in it And then meat in it And it's beautiful And it's just red stew with lentils in it and then meat in it. And it's beautiful. And it's just creamy. Like the lentils are perfectly creamy. And then you get those store-bought potato sticks.

You know what I mean? Potato sticks. And you just kind of dollop it on the top. They have to be the store-bought kind. Don't get the homemade French fries. Those aren't good. That is one of the best foods of all time. It's like doll, but like sexier.

It's a sexier doll. Doll's already pretty sexy. I'll hit you with some Persian. Fess in June. Fess in June. Fess in June, you fry the walnuts. You blend it with pomegranate molasses and some other stuff. Put it on top of a nice piece of chicken. It's so good.

It's like Persian mole. I think that's why I had it listed after mole. It is very similar to mole. I got escargot next. When I went to France, I was there for what, like two days? And I had escargot like four times. Little butter pockets. That's all it is.

It's butter-er pockets. That's what snails are. I do love me some snails. Vietnamese periwinkle snails are one of my favorite things. I've had those before, and they're very good. Those are good. Is that this one? The curly ones.

You've got to really dig in there and twist it out. The hard-turned IHOP New York cheesecake pancakes, what they do is they take pieces of New York cheesecake, and they chop it up. They put that into the pancake batter. They top it with strawberries. You get a little stony bologna on your birthday and you eat three stacks of those. You'll have a good time.

You ever had the cheesecake bites from Yogurtland? It's those. Yeah, yeah. There has to be a factory that just makes cheesecake bites for other businesses. Oh, my gosh. Well, I got a dessert, too. Custard Ponchik. Armenians make the most incredible fried donuts, and then they shove it full of custard with a beautiful vanilla custard.

You can also get it with Nutella, but that's a little bit too much for me. Custard ponchiks are my dad's favorite, and therefore they are my favorite. Bun tit nung chai, y'all. You're Vietnamese. I don't know Vietnamese, but it sounds good. I'm going to get roasted. I'm going to get roasted for this. I tried to Google how to pronounce a lot of this stuff, but it's very tonal.

But it is the bun, which is the cold rice noodles that are covered with all the pickled vegetables and the lettuce and all that. But this has the grilled pork and then the shrimp, the chayot, which is like the shrimp imperial roll. Oh, okay. Fried with the rice paper proper on it. Oh, yeah, yeah, yeah. So it's extra crispy. Douse it in nuqmam. It's just one of the best things in the world.

Fish sauce is the best, man. Yeah, it is. Next up, I got a full Ethiopian lunch spread. Hell, yeah. And you need to eat it with friends. Dorwat, Tibs, Injera, which is a fermented bread. Yeah. I guess I just like fermented bread. Sourdough, Injera, Idli, the salad. I just love, there's something so

beautiful about a big plate of food in front of you. You sit on the floor, you eat it with your friends. It's a ritual. This is my ritual. Yeah. I love an Ethiopian lunch. I agree with you. I agree. I'm not fighting that. We should do it more often. Chicken fried steak, Oklahoma style went to Oklahoma City. I don't like chicken fried steak. You don't like

the cream gravy? It's too much for me. I used to get that with my New York cheesecake pancakes. That's why I have it listed next to the IHOP pancakes because I used to get a side of chicken fried steak with it. I'm so sorry. It's great. It's a giant steak nugget. It's Americana at its best. It's very American. I got peeled cucumbers with salt and freshly squeezed lemon

or lime juice. Now, I eat a lot of foods that are unique and rich and intense, but this, it cuts through all of that. And in life, you need to pull back a little bit. You can't always be go, go, go, go, go. Sometimes you need to have a little bit of cucumber with salt and lemon or lime juice.

Have you had that before? Yeah. It's one of the best. I don't know what, I don't know what kind of alchemist made that, but it's the best combination. It's fine. It's just not as good as a heart attack roll, which is where you take a jalapeno, you cut it in half, you stuff it with spicy tuna and fake crab meat, you panko crust it, you fry it, you top it with eel sauce and more spicy mayonnaise. And that my friends is authentic Los Angeles sushi. I love me with eel sauce and more spicy mayonnaise and that my friends is authentic los angeles i love me some eel sauce just drizzled all over the top of that so good i got roasted bone marrow as my next one yeah carnal delicious just scooping it out of a bone you do a little whiskey luge out of it live your life man you're gonna die soon who cares tacos gobernador what's that it's oh my god yeah it governs tacos but. But it is when people say that seafood and cheese do not go together, eat some tacos gobernador.

It is like bell pepper and onion and poblanos sauteed with shrimp and then basically put inside of like a quesadilla situation. Okay, okay. But they griddle the corn tortilla. It's crispy. And then you just submerge that in habanero salsa. Tacos gobernador. Es la mejor. I got Robuchon potatoes.

Yeah. Robuchon potatoes yeah Robuchon potatoes are one of the greatest potato applications of all time it's pretty much equal parts butter and potato

he uses a special potato Robuchon Joel Robuchon was one of the greatest chefs of all time RIP he used a special

rat potato and then he just basically cooked it with he cooked it until it was soft and then he put a bunch of butter in it

and then he did this beautiful scalloping on the top and I was lucky enough to try it and it was one of the he put a bunch of butter in it. And then he did this beautiful scalloping on the top. And I was lucky enough to try it. And it was one of the greatest potato experiences of my existence. Yeah, he scienced the shit out of mashed potatoes. I don't know, man. That potato dish is something that I think about often.

I always try to recreate it. It's hard. Muellejas asado. Argentinian grilled lymph nodes, baby. That's what we're about. Lymph nodes? Sweetbreads. Oh, okay, okay. No, lymph node? No, it's something else. Lymph nodes are different. Thymus? It's a thymus gland. It's a thymus baby. That's what we're about. Lymph nodes? It's sweetbreads. Oh, okay, okay.

No, lymph node? No, it's something else. Lymph nodes are different. Thymus? It's a thymus gland. It's a thymus gland. That's what it is. Grilled sweetbreads, Argentinian style.

What makes it Argentinian style? I mean, this is just like, like, mojajas are just like a very Argentinian dish. Like, anytime you get like a parrishada mixta, which I did recently at a spot. Shout out to Nicole Garo, my lone Argentinian friend. But we got the, I guess it's called, pronounced I did recently at a spot. Shout out to Nicole Garo, my lone Argentinian friend. But we got the, I guess it's pronounced Mojejas Asado. It's just one of the best things I've ever had. Just squeeze some fresh lemon on the crispy charred sweetbreads.

Unbelievable meat experience. I got eggs over medium. Yeah. I'm a simple girl. Best way to cook an egg, goddammit. I'm a simple girl. Eggs over medium. Are we nearing the end of this? Yes.

Because I feel like I, is this my last one? I got three more. Whatever. Birria de Chivo. Goat stew. Just we, Nicole and I judged the Birria Mania competition together. So fun. And I mean, how do you not have that on here?

So fun. It's just such a good dish. I got Flamin' Hot Cheetos, but the old kind. I'm a woman of the people. I don't know what to say. I love Flamin' Hot Cheetos. Always have, always will. Bold party mix, Chex Mix. Shut up. Is that the next one you wrote? No, I didn't write it. I'm pulling woman of the people. I don't know what to say. I love Flamin' Hot Cheetos. Always have, always will. Bold Party Mix Chex Mix.

Shut up. Is that the next one you wrote? No, I didn't write it. I'm pulling an audible. I'm pulling an audible because you said that and I was like, my single favorite,

I think, it took me a long time to come to this realization, experience of grabbing a chip-like thing out of a bag and shoveling it is Bold Party Mix Chex. Yeah, yeah, yeah, yeah.

God damn it. There's so much MSG and like onion powder and it's so good. I got two left. Okay. I got two. Okay, okay. God damn it. There's so much MSG and like onion powder. Yeah. And it's so good. I got two left. Okay. I got two. Okay, okay.

Platanos maduros. Now, I'll just, plantains, man, cooked beautifully soft, sweet, starchy, good complement to whatever you're eating. Platanos, man. We should eat more platanos with everything. Spaghetti with a quarter cup of water at the bottom of the bowl. So this- Is that your last one? Yeah, last one.

Because this is the Mr. Relevant pick. What I'm talking about is the type of Italian-American restaurant that you go and they have a sign outside. It's like Guidos or Gitos or Chinos or Cheetos. Yeah, a place I go to is called Little Tony's. Little Tony's. And no one asks what happened to Big Tony. You won't like the answer of what happened to Big Tony. But they have a sign that says spaghetti, $8 out on a marquee.

And you go in there and get the $8 spaghetti. I've driven by it. And they just pull the spaghetti right out of the water, just throw it on a plate. Don't drain it. Put a scoop of sauce on top. They got liters of wine for $20. And they just put the, like, maybe, like, three pieces of Parmesan on it. Yeah, yeah, yeah.

They're trying to skim margins. But that said, some of, like, my favorite eating experiences in the world have been there just messing around. They got the salads coming straight out the fridge, the favorite eating experiences in the world have been there just messing around. They got the salads coming straight out the fridge. The coldest salads in the game. Speaking of cold salad, my last one, Caesar salad. Yeah. I love anchovies.

I love cheese. I love a good emulsified dressing. I like the crunch. I love the bread. I love the, what are they called? Breadcrumbs? No. Croutons?

Croutons. Do you forget the name of a crouton? It's been a tough morning. We're food professionals. But yes, a good Caesar salad with like a homemade dressing with lots of anchovies. Oh, honey. Oh, God. I'm done. Shut the door.

Shut the door. I'm done. We're done. Those are the 100 foods to eat before you die. I don't know what just fell out of my- How do you feel now that we said like both of us like the 100 foods that people need to eat? How do you feel right now? I'm very proud of myself.

I feel like it was emotionally purging. I feel like reaching 100 episodes on this podcast is a huge accomplishment. I'm glad that I've shared this with you over the last like two years of whatever we've been doing this for.

And now I feel like I know more about you that you just, you know, eat prosciutto with a bathrobe on in front of the fridge. And you basically are Vietnamese.

Yeah. You love Vietnamese food and you love Mexican food. Those are probably my top two favorite foods in the entire world with like Korean, Persian, and Indian coming in like the tiers. Not that any country is better, but I just, you know, I grew up in like the area where there's a lot of, everybody is equal in their own special ways, but also special. I felt really good doing this. I just want every, I hope someone goes through this list one by one.

Yeah, honestly. Who tries all these things. Because that's what the point of this is, man. We want you to feel our experiences through the podcast. Yeah. These are things that mean so, so, so much to us. And like if, you know,

I mean, just start Googling around your area. There might be a Korean market that you didn't know about where you can get tteokbokki. Yeah, exactly. You never know. Go try these things. Let us know how you feel

after trying all 100 of them. Expand your horizons and keep listening to the podcast. Well, 101 because Josh added the Chex Mix, but who's counting? All right, Nicole, we've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the Twitterverse. It's time for a segment we call... Opinions are like casserole! You got a little funky on that one. Yeah!

Hey, before we get to our controversial opinions, Nicole, you have hands, correct? Two of them. Who? Who's she? And sometimes you need to take hot things out of an oven. Is that correct? Often. Well, Nicole, what if I told you that you could get the official Mythical Kitchen oven mitts now at mythical.com? They're like oven mitts, except we sell them, which is pretty cool.

No, they work really well. We actually went through a lot of rounds of design on this one. We did a lot of testing. And we tested. We would heat our cast irons up to like the heavy ones, too, on the burner for like 10 minutes and then throw them in a 500 degree oven and then put the oven mitts on my hand and be like josh go and i'd run and i'd grab them good qc uh yeah so we actually they they work really well they're really cool design our design team here is excellent if you want to support mythical

kitchen i got the pasta puss on it i think we called him lenny at some point well his name's lenny now i'm sure for capolini like capolini i don't even love capolini though it's my least favorite least favorite oh my god that's cute. I don't even love Capelini, though. It's my least favorite pasta. Least favorite. Oh, me too. That's a controversial opinion. Look at us. Okay. Segway. Go ahead and start with the first one.

All right. First up, we got at Taco Millionaire. Sabritas turbos flamas are superior to Takis. They have a more nuanced spice. You can actually taste the lime and corn. Interesting. I cannot. The turbos flamas, like after Takis came out, people started, like Doritos came out, Dinamitas.

People just started really trying to. Those are good. I mean, they're all good like after Takis came out, people started, like Doritos came out, Dinamitas. People just started really trying to. Those are good. I mean, they're all good. The Takis are good, but I could not place the difference. But now you've influenced me to go get some Sabritos Torbos Flamas. I just love all spicy chips. Yeah. I love, you know what my favorite is as of right now?

The Chili Limon Leis. Oh, interesting. Those are dank. I tend to not like spice with potato as much as like corn. Oh, I love. I think corn just holds it better. Oh, I love. I was in the holds it better. Oh, I love. I was in the chip aisle at the grocery store the other day and like damn near every new

chip flavor is just like flaming hot. Yeah. Like they have flaming hot limon. They got flaming hot cool ranch, which is what a hell of an oxymoron. Ew, not very good. They really just took both powders and threw it on there. Yeah, they're like, have fun. I think they're good still.

Just Nomadic 25. Gochujang on egg McMuffin with no meat is next level good. Gochujang makes everything savoryuffin with no meat is next level good Gochujang makes everything savory better I disagree I disagree I've tried to add Gochujang to a lot

of things because I always keep a bottle in my fridge Yeah me too and like a lot of times to me it doesn't work it's like a very heavy

fermenty sweet flavor It's intense It's very intense It's a very intense sticky product to work with Yeah it's like when people say sriracha makes everything better it's like no it doesn't no sriracha makes a lot of things better gochujang

makes a lot of things better yeah but like sriracha is a heavy like garlic sweet funky chili flavor um that's not gonna work on everything breakfast sandwich i'd go sriracha over over gochujang breakfast sandwich tabasco or tapatio. Tapatio, actually, yeah. Now that I think about it, I want Tapatio on that. All right. At Brooke Mary MDM, jalapeno Cheetos and tzatziki is the ultimate combo. Hell yeah, man. Yeah, wait, that sounds dank. I love the representation of jalapeno Cheetos.

Not a lot of people talk about jalapeno Cheetos, but damn, I love them. Jalapeno Cheetos didn't get far enough away from original Cheeto flavor to me to be like that much better. They have that little jalapeno powder spice. A little bit. A little bit. That's it. I'm imagining getting like a cucumber chunk from the tzatziki on the Cheeto. Wow, what a delight. Love that.

Good call, Brooke. Maddie underscore Abby says, the best way to eat pancakes is covered in both maple syrup and over easy eggs. Ew! Yeah, this is not. Ew! I have long railed against. My grandma is like, Americans are so disgusting.

They put syrup on the whole breakfast plate. That's how I talk. I'm Josh's grandmother. But I don't know. There's something about syrup and eggs to me that like really don't go well together. Just the image of a yolk falling on a stack of pancakes makes me sick. And imagine if some of that white isn't set too and you have some of the liquid white

running down the pancake. Why are you doing that? No, see, that is something that I just can't wrap my, I can't do that. I can't do that. You're next. All right, at SpaceKingBobby, a banana wrapped in a slice of American cheese

is a delicious snack. Sure. Yeah, I get it. I believe you. I absolutely get this. You're missing a ham. I was going to say ham and hollandaise. Ham, hollandaise, banana.

No, everyone craps on that. It's so good. There's no way hollandaise tastes good with that. You're lying. Why? Bananas and mayonnaise are good. Hollandaise is just better mayonnaise. Tristan Briggs VA, I wanted Mythical Chef, you, to know he wasn't alone.

I grew up drinking milk mixed with orange juice or grape soda. Not quite Pepsi milk, but close enough. Yeah, shout out to Pilk. Shout out to either warm or cold Pilk out there. I hate the word Pilk. Also, shout out to the Reddit thread on the Mythical Kitchen subreddit where people were making Pilk and talking about it and confirming that I'm not crazy.

Pilk is real. Pilk exists. Representation for Pilk. Pilk is nasty. Just the concept of Pilk makes me sick. Well, it curdles after five minutes. You gotta drink it quick. Oh, exists. Representation for pilk. Pilk is nasty. Just the concept of pilk makes me sick. Well, it curdles after five minutes. You gotta drink it quick. Oh, okay.

Well, there you go. Add J. Philbert. I know y'all have debated this before, but I believe that the best noodle shape for mac and cheese is wagon wheels. Wow. Underrated. I have not had wagon wheel pasta. Well, there's a name for it, and I'm not going to remember it.

Wagon wheel. But no, I, listen, maybe, dude. I don't know. I haven't had it in long enough to really tell, but like when you said that. Rotel. Rotel? Yeah. It just like immediately a nostalgia flood hit me. I've had it recently because I have nieces

and nephews and it's a damn good pasta shape. Underrated pasta shape. Love it. Quispy underscore man says cool whip is neutral enough flavor to dip practically anything in it including salami slices and cheese I've done I've dipped a lot of things in cool whip honey are you

ever done salami I'm crazy like that you don't know me you would dip salami and cool everything in cool without care I think I agree I guess I agree that it's a neutral enough flavor. But like, do you, but who benefits? Who benefits from dipping salami in Cool Whip? Everyone.

The Cool Whip people. Are you enjoying it? If you're looking for a neutral flavor to dip something in, sure, if that's all you're out for. But does it improve it? What is even a neutral flavor? Well, I mean, there's not. I mean, Cool Whip is just sugar flavor. Neutral flavor is an oxymoron.

It's like, no. I think like, you know, a lack of flavor is still flavor insofar as darkness is an absence of light. Shut up! You got me now? We following this? Cool Whip to me is a little bit offensive because the texture, the hydrogenated oil that gets stuck to the roof of your mouth. I like it. I used to, when I was a kid, I would freeze Cool Whip and eat it like ice cream.

Yeah, no, that's the best way to eat it. That's good stuff. Wait, I love this next one. This is at Peta. Broke. Oysters are an aphrodisiac woke chilled seafood towers are a powerful aphrodisiac shout out to me and Julia spending $300 on seafood to celebrate Christmas

this year and making a giant seafood tower and getting hammered it was one of the best experiences of my life seafood towers but literally if you're talking like broke don't get a seafood tower if you're broke Cause that'll especially if you see MP next to it I've never I've never enjoyed a seafood tower

But I would like to Yeah hey come over for next Christmas Y'all probably don't got plans right Yeah we're doing seafood towers every Christmas now That's a new Jewish tradition The doctor defense says if you like a food with ketchup You don't actually enjoy that food You just like salt and sugar And the food is bland enough not to get in the way The doctor defense says, if you like a food with ketchup, you don't actually enjoy that food.

You just like salt and sugar. And the food is bland enough not to get in the way. Shut your mouth. Shut your mouth, doctor. Stop it. This is good. Get out of here. I love ketchup.

I love the food. Get out. Salt and snail. At Kurt White. Pizza Hut salad bar ranch is the best ranch in existence. Never had it. Pizza Hut salad bars aren't in existence. Never had it. Can't tell you.

I would have to travel back to 1998. You know what's the best ranch in the world? Outback Steakhouse. Cisco. Oh yeah, Cisco Ranch. You get the big tubs. It's like so white when you put it next to a white plate and you try to take a picture of it. It's like really white. It's like the Vantablack of whites. It absorbs light from around it. Anish Kapoor? What? Kapoor? Oh, is that the dude who invented Vantablack? white. It absorbs light from around it.

Anish Kapoor? What? Kapoor? Oh, is that the dude who invented Vantablack? I think his last name is Kapoor. Good for him. Good for him. All right, last one.

At KenzieLikesYT, croutons should be considered snacks and I'm tired of my siblings looking at me weird when I reach for them. Kenzie, you are the official winner of best opinion for today. Yeah, you win a free all expenses paidenses-paid trip to Josh's house. Yeah, come over, Kenzie. We got a, we have a pull-out. Hold on, we have, well, no, Stephen Towers. We got to pull that out of storage. But we got a pull-out couch, but it's a twin.

Yeah, Julia ordered a pull-out because she was like, in case we have guests. And it's a twin mattress pull-out couch that nobody wants to sleep on. I'll sleep on it. At all. Especially if you have like another couple staying over. We're like, hey, good news.

We have a guest room and a twin mattress pull out couch that we can put an air mattress next to. And so that's our guest situation. We have one person gets to sleep. They have to sleep in separate beds. And one of them is again. And I know what you're saying. That is nice.

How can you find a couch narrow enough to have a twin? That's called a chair. Agreed. It is a single cushion couch that people cannot. It is utterly absurd. I like to eat croutons out of the bag. I like to eat croutons out of the bag. This is good. Why are you talking about croutons? We're talking about twin mattress

pull-out couches right now. I'm sorry, that sounds like a personal problem that I can't help you with. And on that note, thank you for listening to A Hot Dog is 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

with the hashtag OpinionCasserole. 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 or your twin mattress that you want to bitch about, hit us up on Instagram at Mythical Kitchen. I'm not B-wording. I just think it was a weird investment. We'll see you next time.