A Hot Dog Is a Sandwich - Are We Smarter Than A Food Quiz?

Episode Date: October 14, 2026

Today, Josh and Nicole compete in a food quiz bowl!

We love food. And we love trivia. Let's see who's better at both. 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 we break down the world's biggest food debates. I'm your host Josh Sher. And I'm your host, Nicole Anady. Look how happy I am to be here. Smiley face.

Hold on. Hold on. What is I am excited? Because we are doing the first ever hot dog as a sandwich quiz bowl. And the debate that we're really settling today is who's smarter me and Nicole. We all know that Josh is smarter, but I am running on very little sleep because my daughter woke me up four times last night. And she slept in my bed and knocked my freaking brains out with her foot. So I don't know.

Maybe I get some sort of advantage. You can sort of tap into like, you know, the ether. You can tap into the angels. That little voice in your head that won't stop screaming answers. Since I'm not my typical self, maybe I can edge out. I don't know. I'm really excited to see how I do. I'm excited to see how you do.

I slept poorly because I drank two liters of beer and ate a bunch of sausage and schnitzel last night. And I couldn't sleep because my tummy was too full. Sausage is great. Schnitzel's even better, I would say. It was just fine. Did you go to that place? It's on the west side. next to the...

Next to the... Next to a little fatty? Yes, yes, yes. I've been there before. Rasselbach. It's a good. It's good. It's good.

It's good. But like, I really wanted... You know what I really wanted this? Verskosh. Oh, you do love Verskucha. Verscouca. I just really wanted like a cold frosty beer in a brat. Mm-hmm.

And I... It was fine. It was... It was Trivia night. It was Trivial night. It was Trivialok. What a coincidence. So we named our team,

She Can on My Jennings till my Jeopardy doubles. Hilarious. Yeah. I like that. I like that. That's an homage to Ken Jennings. I like that a lot. I love Ken Jennings. Anyways, today we are doing the official trivia bowl, and producer Logan is going to tell you how it works. Woo, let's go! All right. There will be a total five rounds, each round being a different style of trivia.

Okay, cool. Round one will be basic trivia. Whoa. So basic. I will ask a question, you will write down the answer. You each get one point per correct answer. Fabulous. Round two, higher or lower.

I will present a numerical food fact than a comparable fact. Do you each have to guess whether the second number is higher or lower than the first? You each get one point per correct answer. Round three. Logan, I hate numbers. Okay, who can get the closest without going over? More numbers! I will ask you a question.

Whoever gives me the number closest to the correct answer gets two points. Round four head to head. I will say a category and you each alternate naming things within that category. No repeats or wrong answers. First person to stumble loses a point. That's crazy. And round five, final bite. I will give one final question.

You wager as many points as you want. The highest final score wins. The final question has three answers. You must get all three. Oh my God, I'm so excited. Logan. You just like came up with all this? You merked this intro.

Yeah, cheese and rice, man. I think we're in trouble. Yeah, wait, hold on, hold on. You thought this is going to be a... I thought this is going to be a fun little... This is a serious. I got to drink this coffee faster.

There's a prize for the winner. Oh, we have prizes? I love a prize. I was born ready. I'm scared. I'm hungry. Like, I should have prepared for this. I haven't had any breakfast either.

We have breakfast after. Okay. Are you down with casitas, tacos, salcombone? Yeah, that sounds great. Okay, cool, cool. Question number one. Oh, God. Which celebrity co-founded the organic kids food company once upon a farm?

Oh. I don't know. Gosh, I don't know it either. Um. Man, oh, this is a bummer. This isn't going to be the... Can we go last names? Yeah.

Okay, okay. Like, the Jeopardy rules. Okay, okay. Three, two, one. I said Jessica Alba. I said, what is Kelsey? That is incorrect. Who is it?

Is it Gwyneth? Jennifer Garner. Jennifer Garner? Oh, I said Jessica Alba. I was close. There are two sides of the same pot-point. I really want Jennifer Garner on last meals. I think she would really have a nice time.

She's really into food. Did you watch her cooking show during the pandemic? I saw clips. She's just such a delight and I love her to death. Jennifer Garner, please come on last meals. Okay. This is question two. Oh my gosh.

Josh, we're screwed. I know. I'm ready. Sauce Robert is traditionally considered a daughter sauce of which French mother sauce. Holy Logan. Okay. You know, for two generally smart people in food. I was trying to go hard.

No, you should have gone hard. I'd rather this. Yeah, yeah. Okay. It is technically pronounced sauce robert. Sorry that. Sauce, Robert. I thought it, because there's a football player named Sauce Gardner, and I thought you were like, I was like, Logan.

I know you like sports too many sports. Okay. Ready? Three, two, one. I said valet. Incorrect, both of you. Tomat? Nope.

Espanio. Yes. Damn it. Dude. F. It's okay. We don't get points. Hey, hey, hey.

Hey, sorry. No, we're locked in this together. What's in Saus-Rober? The next round is numbers, but in case you're a round that I thought we'd get right. Okay, okay. I mean, on the next one, you have a 50% of you're getting it right. Oh, craminy. That's not good.

What is in sauce, Robert? Onions, butter, dry, white, wine, brown stock, and mustard. Oh, just a little mustard. Hey, sounds nice. Okay, question three. Sauce Roberts. Sauce Roberts. Sauce Roberts.

Okay. He's running a back. Which country did Tempura originate from? Before being adapted into Japanese cuisine. Wait, don't give us a multiple choice. This is a multiple choice? No. Oh, I thought you said you have 50-50 shot.

No, sorry, in the next round. Oh, the next round, okay. Okay. Three, two, one. Korea. Portugal. Correct, Josh. It is Portugal.

We got one. Let's go, Josh. It's Latin. If you think about it, the term like temporal, like meaning time, tempera comes from that. Oh, temper. Like temper. It was a way to preserve it. Oh.

I love that. Juice. Frying it for Shabbat. Portuguese crypto juice. Oh, really? And how did it get to Japan? What? Portugal were like the first.

You watched that Anna Sawae show? No. Shogun. Oh. It was about like Portuguese. There's like Portuguese Catholic monks. They were like the first because they were the best sailors in the world. So they like got to Japan.

Cool. And then the Shogunate was like, we don't want anybody. Leave us alone, man. Okay. Okay. Question four. We're on the board. We're on the board.

Which Italian Dish's name literally. means bone with a hole. Okay, okay, okay. Now we're rocking and rolling. Okay, turn your boards around. Osobuco. Yay, good job, guys. Good job. God, I love Osobuco. You made an Osabuco once here. That was really nice. Did I? Oh, no, Lily did.

Yeah. Sounds right. She makes really nice Osabuco. She made, you know what she did? She made Osobuco, but made the dish worse. as we do often mythical in pursuit of greatness Okay We know so Bucco but like turned it in like a bow Like a bow bun Oh that was delicious

Also balko it was good but it was like Is it a saffron bun? Something like that Yeah good Good good It was fine Okay last question of this round Okay

Which common nut is actually a seed That grows outside the bottom of its fruit Hmm Wait hold on hold on Okay well Uh Yeah I think I might know this

Okay Turn the boards around It looks like cashew Cashew Correct both of you We both knew that That's good Good job

Cachus are poisonous Until you like Are I think the cashew fruit Is poisonous I feel like I've eaten A cashew apple Before

Cashew apple I think there's like There's like a time That you can eat it In a time you can't Probably yeah A lot more fruits Are like

Just straight poisonous And you think There's a really cool liquor from Goa in India that Portuguese, I believe, also made, that's made out of cashew apples. It's like a cashew apple brandy. It's crazy tasting. I can't remember the name of it.

Me either. That'll be a good for that. Okay, that was the end of round one. Josh has three points. Nicole has two points. Good job. Okay. We are now on to higher, lower. This is tough. Oh my gosh. Numbers give me high. Numbers give me high. You don't have to say numbers. You just have to say higher or lower. Yeah, but you have to think

about numbers. I know. Okay. Okay. Question one. Oreos were introduced in 1912 by Nabisco. Was the chocolate chip cookie invented higher or lower than 1912? Ready? You guys are ready? Yeah, yeah. Okay, turn around.

Higher. Higher. Good. Later, yeah, Ruth Wakefield. Was it 1934? It was 1938 by Ruth at the Toll House Inn in Massachusetts. Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. You guys.

Okay. A Wendy's Baconator has 890 calories. Oh, God, that's a lot. Does Burger King's Bacon King have higher or lower calories? We're talking single Bacon King or double bacon king? Single. Because a bacon eater has two patties. I'm sorry, am I divulging too much information?

Four ships of bacon. Am I speaking too much? Okay. Turn your boards around. Lower. Lower? Incorrect. Get the f*** out of here.

Higher. 1,150 calories. Oh, a single bacon king. Wait, or does a bacon king come with two patties? Let me double check. I wrote higher and then I was like, I was at Burger King physically the other day. I walked into a Burger King to order my lunch because I'll tell you exactly why.

Fast food grilled chicken sandwiches are such a good, healthy. It's not the healthiest thing in the world. I love grilled chicken sandwiches. I love a grilled chicken sandwich. I love a grilled chicken sandwich. They're like, I don't know, I could be wrong here, but it's something like 35 grams of protein, 400 or something calories. That's like great macros. And they're like good.

You put a little barbecue sauce on it. So Burger King introduced new grilled chicken sandwiches. And I stopped in to try them. And they're good. Good. It's actually a place like Carl Jr. Burger King that uses a charbroiler. You get a nice little grill on it. But I walked in there and saw all of these new burger offerings.

And they're just like 1,500 calories. It's crazy. That's a lot. I know, but the original lobster is still the best. Yeah, this is two patties and six strips of bacon. Jeez. Oh, my, that's too much. Okay.

Well. Number three. The upscale luxury grocery chain, Airwan, sells their organic chocolate weigh protein powder for $59.99. That's a lot of money. Does their banana cinnamon plant protein powder cost higher or lower? I'm ready. Okay.

Say lower. Correct. For $54.99. Yeah. Good. I think because chocolate is like a more popular flavor, so they're going to hike the price up. When something like banana cinnamon,

not a lot of people are going to reach for that protein powder-wise. Smart. You know what I mean? I have no idea the economics of it. But whenever you think... Plants are cheaper than animals. What? Plants is cheaper than animals.

Yeah, but still. Yeah. I think flavor is a big thing for, like, consumers. I have no idea. Okay. Question four. A typical tomato has a pH around 4.3 to 4.9. Does a strawberry have a higher or lower pH?

Okay, Twitter boards around. Higher. Lower. It is lower. Ah! So lower pH means higher acid. Acid. Yeah.

I know. It's confusing. Science. Me silly. When something has a higher pH, it's more base. Yeah. Yeah, yeah. I know.

An average pH, neutral pH is 7. I think so. Something like that? Yeah, I think you're right. Dude, literally my knowledge of science, it stopped in like 10th grade. Fair. Anything after that was like, nothing registered. It all got so abstract.

I'm glad we have people doing high-level science. Yeah. For me, 15-year-old science is. as much as I can get. You know, the Gregor Mendel dominant recessive genes. Oh, honey, don't get me started up punnet squares. Punnet squares. I will do a punnet square like no one's business.

But if you ask me about like electromagnetic anything, bye. No, dude, I had to do a little bit of O-Kem and like, wow, like intro to O-Camp. Wow. No monies way. I had to do it one science class in college, took the easiest one, which was geology. Oh, it wasn't easy. Study of rocks? Is that study of rocks?

Yep. I love rocks. There were a couple classes that, like, UCLA gave them, like, cutesy names. It'd just be like, earthquakes, dinosaurs, and it sounded fun. And then you got there. And we had to study a bunch of things called cladograms. Yeah, dude. I got, like, a bad grade in that class.

It was hard. I know, dinosaurs? One of the final questions in dinosaurs was prove via this cladogram that a hamster, no, sorry, that a frog is more evolutionarily similar to a human than a hamster. And I said, this is a trick question. Human is more similar to hamsters, and that was not the correct answer. That's something to do with jaw formation. I don't know.

But that was tough. I passed intro to oceanography, though, by never showing up to a single class, just showing up to the midterm and final, and just I vibe-coded a D-plus in intro to oceanography, and I got credit for it. That's crazy. I was just like, let's show up and tell them how much I know about the ocean. Did someone sign in for you? No.

Like, you just don't have to go to us and call it. You just... That's awesome. Yeah. Because it's like, you know, a big public institution with 200-person lectures, you know? This wasn't, you know... Yeah. You see, L is an interesting school.

Really is. I had a lot of friends go there. A lot of friends go there. A lot of friends with it. Oh, yeah, yeah, yeah. Yeah. Yeah. Ready? All right.

Last question to this round. Starbucks has roughly 41,000 stores worldwide. Oh, my God. Does McDonald's have a higher or lower number of locations worldwide? Okay. Okay, turn their boards around. Is that higher? Lower.

Higher. Really? Worldwide, McDonald's has 46,000. No way. As Mrs. Worldwide, I knew that. I thought they were retracting. I think in the U.S., it's the opposite. Yeah, yeah.

Interesting. Are we tied? Josh has six, and Nicole has five. Wow, wow, wow, wow, wow. That's not good enough. Do you ever wish you could ask nosy questions about people's money? I have $729.71. Since in my bank account.

We bought a $1.3 million house on a $350,000 income. On the podcast, What We Spend, we ask those questions. It's a show about money and all the feelings that come with spending it. I want to be the kind of person who can just take care of the people in my life. Listen to what we spend, an Odyssey Original, available now wherever you get your podcasts. Round three, closest without going over. Okay. How many kernels are on the average ear of course?

Cornels? Yeah. How many kernels? Josh! No! No! No! No! No! No!

I got it. Okay. Turn the boards around. 150. 265. Josh's closer. The answer is 800. That's a lot.

On a single ear of corn, where is this corn being made? Iowa? Monsanto corns. How did you guys think about? It's a... What is this? The McKinsey interview?

I didn't know that reference until somebody yesterday brought up... I know. Somebody brought up that reference yesterday. McKinsey is a consulting firm where, like, only the top of the top, Harvard people go to McKinsey. And then companies, like, Apple just pay the McKinsey a billion dollars to come in and be like, fire these people. Okay. Stop giving them kombucha. You know what I mean?

Shorten the breaks. My first job, there was McKinsey in the building. Okay. But anyways, apparently their interviews, again, I did not know this reference until yesterday, and somebody reference it. They'll be like, how many cherries fit in a globe? You have 90 seconds to explain your thought process. Oh, wow. And they're all like hot and mean, all the McKinsey people.

Oh, okay. It's crazy. But I thought that I think there's something called 12 row corn. But I think they have more now. Well, I'm just thinking about every time I eat it. There's a nine row corn. 12 row corn, nine row corn? Well, every time I eat a corn, I feel like this.

150 kernels going in my mouth. That makes sense. Right? And then I thought, I don't know, 12. Yeah. 12 per, or 20 per, 20 kernels per row of 12. And that got me 240 and I said, that's too small. It's just let's up it to an odd number.

Whoa, I can't believe that. Yeah, yeah. A reminder in this round, the closest gets two points. Whoa. But you can't go over. But you can't go over. Okay, question number two. Okay.

How many pounds of potatoes does the average American consume in a year. Okay. Let's do it. How many pounds? How many pounds? I have a crazy number. I have a crazy number.

Good. Okay, ready? $5,000. A year? Americans love potatoes. Pounds? Pounds? Okay, everyone relax.

It's at 84. 500. It is 110 to 124, which means Josh gets that. What is it? A third of a pound A third of a pound of potatoes Every year 124 pounds

Yes 124 A third of a pound of potatoes every year Still like It's like a whole potato It's everyone's eating like a potato a day Like a small potato You know what I mean

It's all just small potatoes Josh I'm dragging that number down I eat significantly fewer potatoes than most Okay Americans have French fries We'll think they eat lots of fries That's fair 5,000 pounds

That's like 15 pounds of potatoes every day for every person. America has a lot of problems, okay? Okay. Question three. The final question of this round. Okay. Approximately how many Scoval units is a jalapeno at the top of its typical range?

Oh, craminy. Oh, gosh. All right. I feel good. Listen, I'm just someone who, like, listen, I'm a grandiose person, so my numbers are going to be grandiose. You know what I mean? The scobble scale is so insane.

I just have large, like, you know, larger than life. Let's do this. Okay. Turn your boards around. 13,000. That's a good guess. I said 5,000. It is 8,500.

Oh, my God. This is so bad. I'm sorry. The Scoville scale is so funny because, like, you'll see, like, jalapeno. It'll be like 2,000 to 8,000. Then it'll be like a Serrano, like 10,000 and 20. And then it's just like,

Smoking Ed's Big Reaper 25 million Just kills you Just kills you instantly 25 million That's like eating a million Halapeno's so have fun

Okay I feel like the scale doesn't mean a ton I should never gamble I'm really bad at gamble I could listen I'm not a gambler either I'm so bad at numbers That like even the sheer

I think the sheer like Image of like a number With like an addition sign Maybe a minus sign I just go into like a panic and I wonder what that's about. I don't know how to do math anymore. It sucks. Okay, because that round is worth two points each, it is now 12 to 5.

Yay, Josh wins. Maybe I shouldn't have done that, but I did. No, it's okay. No, I like that. It's totally okay. Okay. Round four, head to head. Oh, shoot.

Okay, do we need your whiteboards for this? You don't need your whiteboards. I will say a category. You guys just go back and forth. Okay. Naming something within that category. Okay. First one to stumble, loses a point.

Okay. This is incredible. How many rounds of this is there? Three. Oh, shoot. Okay. Okay. Josh, you'll go first for this one.

Are you guys ready? Yes, chef. Taco Bell menu items. Crunchy taco. Cheesy roll-up. Soft taco. Crunch wrap supreme. Cheesy Fiesta potatoes.

Cinnamon twists. Beef Gordita. Baja Blast. Caramel. Apple empanata. Doritos Locos Taco. Doritos Locos Taco Supreme. Chalupa with Doritos Locos Taco inside.

Nachos Belgronde. I don't know. That's all I got. Cantina chicken burrito. I'm sorry. I haven't had in so long. Stick gazadea. I haven't had Taco Bell in like a year.

I'm sorry. That was good. They have a new. They've formulated a new chelope. Lupa, and I've not yet tried it. I will say they're cheesy... I'm so sorry, is a caramel apple empanata a current menu item? Hmm.

They brought it back as permanently on there. Okay, let's find out. Hold on. I would like to check it. No, this is a good. This is a good. Yeah, check my work. Because if it said the question was current? Yeah. Okay. Okay. Yes, you can get it. Okay, whatever. I know, no, it was discontinued for a while. They brought it back.

Okay, whatever. Okay. And no one's happier about it than me. It is the best, the best fast food dessert item. It's so Good. They just improved on everything that the McDonald's Apple Pie tried to do. It's wonderful. Okay. It's like a crispy crackling on it. Category two. Okay. Nicole, you will go first. Oh, well. Thank you. Types of cheese. Oh, Munster. Adam. Swiss.

Emmental. Racklet. Mimolette. Gorgonzola. Red Lester. Cambozola. Brunost. I love Bruno's.

Cheddar. Yet dost, it's different. Cream cheese. Yarlsburg. I love Yarlsberg. Newfenschel cheese. Shave. Cottage cheese.

Humboldt fog. Oh, I was going to say Humboldt fog. Velvita. Roque Four. Brie. Briasavaran. That's a good one. That blueberry.

Go cheese you get from Trader Joe's. Scamorza. Scarmosa is the... Oh, mozzarella. Provalon. Casamarzu. That's insane. Strachatella.

Barada. Ovalini. A craft single. Provalon pecante. Parmesan. Grier. Pecorino. Romano

Riccata Fontina Ricotta Salata Skier Oh Okay Lebne If you're going to say

Ski I'm going to say Lebne Colby Colby Jack Monterey Jack Mexican 3 blend Cheddar I already said cheddar

Oh guys You went for like two minutes. God. That was good. Good job. You just like forget. Hey, great work out there.

Venus and Serena. Great work out there, truly. Venus and Serena. Oh. Oh. Oh. It's like Maria Sharpova. Oh.

Oh. She sounded like Princess Peach out there. I loved her little. Oh. Okay. Last one of this round. I'm sweating. Are you?

Yeah. I'm like Gary Kasparov out. Take your shirt off. That was awesome. I'm eating the ball of chili. Okay, Josh, you're going to go first. Okay. Chain restaurants.

Red Robin, yum. Outback Steakhouse. Applebee's. B.Js. Chili's. Cheesecake Factory. California Pizza Kitchen. You tuck mine.

Jimmy Johns. Chipotle. Subway. Kudoba. Oh, my God. What's another? Jersey Mikes. Moe's Southwest Grill.

Farmer boy. Del Taco. Taco Bell. Ruby Tuesdays. Ooh. What's all the restaurants that are? Oh, Blaze Pizza. Longhorn Steakhouse.

Oh, my God. Texas Roadhouse. Cracker barrel. Pizza Hut. Black Angus. Dominoes. Papa John. Popeyes.

Cece's Pizza. Soup plantation? Church is chicken. K. See? Jollybee. Burger King. Pasta Bravo.

I don't know. Emo's. Pick up sticks. Is Emo's okay? Emo's is the St. Louis baseball? Panda Express. Did we say chilies already? I'm just blanking, man.

I can't do it anymore. I can't do it anymore. I don't have the mental. I'm so mentally fatigued. That was great. God. I'll give you the win. How many Emo's looks?

How many Emo's are? I am a apostrophe S. Because I want to be, you know, listen, if I'm going to fact check, Josh, I deserve to also be factored. 98 to 100. Oh my gosh. There's a ton. There's a hundred emoes. What's that one restaurant with the, with the, oh, the runsa. I was going to say runza.

There's like Taco Johns, Taco Time, Waterburger. I just, God, I should have eaten breakfast. It's okay. You did so good. Yeah, me too. Listen, we both did great. Okay. So how many points was that round? You each

If you stumbled, you lost a point So Josh has 10 points Nicole has four points I stumbled a lot Darn it Okay, final round Final bite Wow, wow wow wow

We're already here Can you believe that? Wow So remember there's three answers You have to get all three Yes so mathematically Nicole cannot win Hey you should change the rules

And make them all five points So I can win I agree with that Yeah, okay, let's do that. I agree with that. We're changing the rules. Okay, we're going to change the rules. Make things more fun. Nicole has five points.

Quiznos. Okay, guys. Are you ready? Yeah, yeah. What three dishes did you make for the first video on the mythical kitchen set? That's so awesome. I know exactly what they are. This is such a good question.

Remember to write down how many points you're going to wager. Nicole, do you remember it? Does it need to be an order? No. There's not need to be an order. Okay. I have an added bonus part of this question. Okay, and did you wager all your points?

Yes. I've also wager all my points, even though I stand nothing to gain from a wager. Okay, turn your boards around and tell me what you put. Nicole, you go first. Trevor made chocolate chip cookies. Nicole made macaroni Tadegh, Josh made fish sauce caramel wings, and Emily said she smells like a foot locker in here, is what Emily said when she ate your food. I made fish sauce caramel wings. Oh, contrary.

They were fish sauce caramel tennies. That is correct. Were they tendies? Not wings. You had it all, but it was dangerous. Oh, it's okay. They would have been a lot better. Oh, I didn't.

I only wrote fish sauce caramel. So close. Honestly, wings are so much better in fish sauce caramel. They really are. Well, congratulations on your win. I guess you get a prize. I get a prize. You get a prize.

Is it food? I'm starving. It's not food. I drew each of you. Oh. So it's a drawing of you, Josh. Oh, Logan. That's so...

Oh. Oh, my God, it's so accurate. Oh. That's pretty niche metal band. That's pretty good. I like the... Wow. The shoulders.

Logan, can I say something that might be considered offensive? You can say whatever you want. I have one note. Okay. No, you... Do what you want. I don't like Josh's eye shape.

I think his eyes are bigger in his glasses. Fair, that's fair. But I think you did an incredible job. Thank you. You're a really wonderful artist. I love it. Thanks.

I really do. This means a lot. And it's more so the fact that you took time out of your day to do this. For real, this is a well-produced episode. There's a lot of thought-pinned to it, and I had a really wonderful time.

Good, I'm glad. Now, for the compliment sandwich. When you said, like, as your prize, I drew you, I thought you were one of those, like, sneaky. I'm actually, like, a world-class drawerer. And, like, I thought about going to art school, but did, like, I thought about going to, like, fine art school, but didn't. And then, so for, like, three seconds,

I thought it was about to be, like... A really good drawing. A lot of time on. Josh did me for one second. Perfect. And so there was a bit of a shock. Because also it's not like it's not like the worst

that you know it's not like it's a fucking sick figure. Yeah, yeah. But it's kind of right in that sweet spot. Yep, it is. Yeah, yeah. I think it was. Yeah, no, I do like the, yeah,

but also kind of. They're wavy biceps. You know, I have these tiny little shoulders and spinning. I kind of just want to draw some like hulking traps kind of peek it out of the back. Well, imagine. Imagine Van Gog makes you a beautiful piece of art.

You go, wait, let me fix it. You made one of me? Yeah, because. Oh, my God, yeah. Do I? Oh, do I? Oh, my God. Oh, you look like, uh, we got to cut this one.

Are you naked? Yeah, this is tattooed on my body. I have, I love Eve, literally tattooed on my chest. Oh, God. You look. Wow, my forehead is, let me, that's a five head, honey. That's a Rihanna style five head. I can't even, I can't even say anything about this.

The, uh, why? Sorry, I'm just going to add a little bit of hair to the top of my head. I know I had some balding after giving birth, but I didn't know it was that. No. What I love is the lashes, no brows. And I will say on both, Logan, you have neglected to draw brows. I thought that was deliberate for me, because I have very faint brows. No, there's not deliberate.

I have super, like, like, like, brows right now. Do you like how Eve looks? She looks, except you have to add about, like, 12 more teeth. Eve looks like a Canadian from Southport. Yeah, I was going to say she looks like Ike. Ike. She looks just like Ike. Sack my B.

Sorry, I'm adding your eyebrows. Those are not what your eyebrows look like. Hold on. This is a fun day. I had fun today. Me too. Logan, this is really good. Thank you.

Good. Thank you, Logan. You're a great host. That was fun. Josh is surprised. Josh is surprised. Whoa. Hey, we want to tell you about a podcast we think no, no, no.

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slash hot dog. Cote hot dog at IM8health.com slash hot dog. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. All right, Nicole.

I have my headphones on. Nice, dude. Because it's time for opinions are like casserole. Are I not supposed to have these on right now? You can have one. You can have one on whatever you want. There's no rules, man.

This is literally a podcast that we have. All right, Logan, fire up those opinions. Should I get bangs? Definitely. How do people get? I have a question. What? What do you do?

I'll show you. So, you go like this? I don't understand. How do you get more hair? You don't get more hair. That's dumb. That's a dumb thing to say. So you literally, so they section out the front.

And then they chop it. And then they chop it. No way. That's crazy. And then, like, imagine. Thanks. Wild. But so I guess, yeah, that makes sense.

You're losing a lot of hairs then. Yeah, but it looks like more because it's covering your forehead. But I guess do you have a lot of hairs to lose? Me, personally? No, like you, the royal you are different people. You know what I mean? Because, like... What are you talking about?

You spent all this time, especially ladies insofar as long hair is a sign of femininity. Spent all this time cultivating all these giant hairs. and to get bangs, I understand the illusion of more hairs, but you just have to really sacrifice a lot of that hairs. Yeah, it sucks. How many hairs? How many hairs are on a head? How many hairs do we have in a head?

Okay, I'm going to guess 20,000 strands. I mean, it has like a million. I think there's like a lot of hairs. 200,000 or 20,000? I'm going to say 2. Okay, according to health line, the average human head has about 100,000 hairs. So I went over. I said a million hairs.

I have really thin hair, but I have a lot of thin hair. A lot of thin hairs. Yeah, so Nicole might have a million hairs. I might have a million hairs. Also, I'm Persian and Persian girls are hairy. Yeah. Oh, interesting. Look up amount of hairs on head by race.

Natural hair color is a major factor in determining how many hairs you have. So if you're blonde, you're more likely to have 150,000. I am not a natural blonde. 1.5x the amount of hairs. Wow, that is crazy. Are you blonde? Redheads have the least amount of hair. Natural.

Red heads have the least amount of hair. That's crazy. Josh is a natural blonde. Natural blonde. No way. Yeah. It's dark now because I have product in it. Yeah.

I would say you have like Taylor Swift, like Dishwater Blonde. Yeah, I agree with that. A lot of people say I look like Taylor Swift. No. I don't see it. When I was thin or I used to look like Nicholas Holt. Oh. But now I'm too beefy.

And I don't intend to lose it. People say I look like Ruth Nega. I don't see it either. Okay. Let's get to that first pinion. I'm getting him for a friend. Hey, guys. I was thinking I wasn't going.

going to comment on the voicemail message. Why not? Eesh. Okay. So I'm, Mel, I'm calling from Cleveland, Ohio. The plum. Not even a full cup of coffee through super early in the morning. And my ADHD brain is doing the thing that it likes to do,

and it's just thinking about random things that don't really matter this early in the morning. So I have a question. I was wondering if you guys could tell me why. on earth we make bread the way that we make it. What? And by the way that we make it, I mean like, why do we let it rise and then we punch it down and then we let it rise again? Isn't the point of rising it to put air in it?

So then why are we squishing all of the air out of it? Great question. Now, I know that I could very easily Google this and get my answer, but I kind of figured that Josh can turn anything into a tangent. and it would be more interesting to hear that tangent instead of whatever Google AI wants to tell me. So if you don't answer this question, then that means I'm never going to know the answer to the question

because I won't be Googling it. So please answer my question. Thank you. Love you guys. Bye. I love you too. And you are in luck. I can turn anything into a tangent,

and you will have an answer to the question. The problem is I don't know. I have to. Wait, well, yeah. Why do you do it? I bless you. I have no idea. Why do we do it?

Something tells me it's like multiple ferments. So it's like the first ferment does like the big, the heavy lifting, the bulk ferment, first ferment. And then you punch it down and then it does a little baby ferment. Well, so not all... Yeast is created equal? No, not all breads go through like a first... Also, I don't think it would be a second ferment because most... Most...

Rise. Second rise. Second rise. But most recipes will tell you, like, second rise is like half an hour. Yeah, that's what I'm saying. So it's big and big. Yeah, but like, why are you punching it down? But, like, that's not like a...

To expel the air? But like, like she said, you want air. Air's good. Not always. Some, yes. Air's good. I think maybe a... Maybe it helps with the structure.

Hey, hey. Hey, gluten. Gluten. Now gluten is a thing in bread. Maybe helps with the gluten structure. And maybe it helps create crust. Well, so... But, no, not all breads have crust. Well, yeah, I mean, most...

So pizza, right? Love it. Pizza. I love pizza. You generally, like, do a rise and then you, I mean, it's a flat bread, obviously, but you, like, kind of punch it down and then just immediately throw it into oven. Correct. And in the crust, you get a nice big puff.

If I had a guess, here's what I think is going on. When you, like a balloon. Yes. You ever have a balloon that's, like, a new balloon, and it's really tight? And you got to kind of like you blow it up and it stretches out the fibers of the balloon a little bit. And then we can deflate it. It's a lot easier to then fill with like water. Well, it's important.

You blow it up first, deflated, then put water in it. So it doesn't just like chatter under its own way. Yeah, so like creating a good crust? So not a crust, no. I think what might be happening here, this is my guess, is that during that fermentation process, I mean, one, you're needing it to develop all the glutons. the protein networks which help it rise. This is all guess. I'm going to have to Google this afterwards.

I'm Googling it too. We're probably going to talk. Somebody should probably Google it right now while I'm talking about it. My guess is that in that first kneading process and that first ferment, you are effectively building the bricks, the basis for which all those gluten networks can trap the air. And so it's building the possibility for trapping the air. And as it rises and is trapping the air, what you effectively are doing is stretching it out. And then if you were to put that in an other.

you wouldn't be getting this dramatic rise because it's already stretched out. So I think what you have to do is kind of accordion it, compress it, then put it in a hot oven. The heat has a lot to do with it, the heat of the oven. Exactly. And the faster, like the technique for making muffins, for getting a good muffin top, I've found, is they tell you to crank the oven early. So that gives you a more dramatic rise. So you get this spill over the top and then drop it to like 300 degrees. So I think you're creating the networks and then deflating it to give it.

an even more dramatic rise with the intense heat of the oven versus a room temperature ferment. Logan, do you find it out? Yeah, I'm going to have a basic answer. It releases gas pockets. It feeds the yeast because it redistributes it to fresh food sources. Oh, that's interesting. It proves texture and builds flavor. So it creates an even texture.

I think we got there. I think we did it. Hey, you know what? I think all three of us were able to get a reasonable answer. But I guess, like, what does happen if you just, you know, you ferment the loaf, bread, you let it rise? and then you just don't punch it down, you're throwing an oven. Like, what happens?

I've never done it. Maybe the structural integrity is different. Maybe it's a different, well, like you said, there's so many different kinds of breads, right? Yeah, no, sure, I'm sure. There's not one way to make bread. Yeah, I'm curious what happens.

That's like a great question. I don't have an actual answer. Same. Wild. Man, good one. Hey, I have kind of a controversial cake. Uh-oh. You do?

You can't court controversy around here. But it's one that I firmly believe in. Turkey doesn't, belong anywhere outside of Thanksgiving and deli sandwiches. Is this guy my dad? You can keep your turkey meatballs, keep your turkey bacon, keep your turkey burger. It's all garbage. It's all garbage.

You know, Thanksgiving or deli sandwiches. Yeah. Other than that, keep turkey far away from me. Yeah, yeah. And that's how it should stay. Okay. I got feelings. about this. I love you as well.

I love you only on days that end and why. I have a father named Morris who hates turkey. Like, he has... Grand turkey or all turkey? He has personal beef with turkey in general. He hates Thanksgiving turkey. He even says,

don't make it. I won't eat it, but we still make it because it's Thanksgiving. Like, get out of here. He despises it. My mom never ever, ever, ever, ever, ever, ever makes turkey in our house because my dad hates it so much. I don't get the Hey, it's like weird. I get the hate.

It's not that bad. It's the protein. It's like not disgusting. It's, yeah, maybe it's leaner than other poultry's. But I still think it has like a decent flavor. Like he said deli sandwiches are delicious. Like having a ground turkey meatballs is good. Turkey bacon serves a purpose.

Turkey, so the things he's talking about turkey meatballs, turkey bacon, turkey burgers. Yeah, I like those things. Those are all foods that traditionally bacon comes from pork. Burgers, meatballs, typically a melange of meat. for burgers and then meatballs typically might be a mixture of pork, beef, and veal in Italy, right? In like, Bulpete.

Turkey needs, it has much different needs than the other meats, right? Okay. Like, turkey, if you're making turkey meatballs exactly the way that you make a beef meatball. You're already losing. You're kind of, it's like, it's, yeah, it's sad. It's like, especially commodity ground turkey, it's kind of like a sad,

grayish meat, you know what I mean? If you actually, and I've done this before, buy your own fresh turkey thighs and grind them, because I've been grinding on my own meats fresh. Josh has been grinding all his life. It's a lot better. But we were raised on ground turkey as like the lean cuisine of meats. Sure.

You know what I mean? This is like... It's good for you. It's good for you, right? My sister loves a turkey burger. Sanam loves her turkey burgers, like passionately. And if I'm making a turkey burger, I'm throwing like ginger, garlic chilies and cilantro in the meat.

Yeah. And then I'm making... You know, like something. But I'm making it like acidic and bright and whatever because it doesn't have like the fat and the natural flavor to actually like carry a dish like a beef hamburger. Right. Give her the Parks and Rec, the cook off between Ron Swanson and Chris. I remember the episode. Yes.

Where he's like this is my like, you know, hand raised turkey burger with a cilantro emulsion and all this stuff. And then Ron Swanson, Nick Offerman comes in and he goes, this is a burger. It's made of beef. It's on a bun. Put ketchup on it if you want to. Yeah, yeah. Everyone takes a bite of that and she goes, yeah, it's way better. Yeah, beef has so much more natural flavor than Turkey.

I love turkey. It makes me patriotic because it's a native bird indigenous to America. I like how people say it in Spanish, pavo. Pavo con mole? I like pavo con mole is a delicious food. Pan con pavo. Yeah, no, like I think mole actually really complements turkey even over something like chicken. Totally.

Oh, yeah. Oh, I would say even more so. Big complex flavors. Turkey kind of has like a bit more gamey funk than chicken. Yeah. Especially commodity chicken that we buy. My mother-in-law makes these marinated turkey legs that she marinates for like two days. Pairs it with sour cherry rice.

It's absolutely bonkers delicious. Yeah, I love it. Bonkers. It stands up really, really well to like dark meat turkey to brazing techniques. Because there's all this kind of like a turkey lake has all of these little bones and ligaments connective tissue. But if you like really, if you turkey leg at a fair, smoke turkey leg, hell you that, dude. Gosh, I miss the way that tastes. The ones that are just so tender.

Yeah, I like turkey. It just takes a lot more love. Yeah, it takes a little bit of a different hand. Yeah, yeah. Well, on that note, thank you so much for a hot dog sandwich. We got new episodes every Wednesday, wherever you get your episodes of stuff. If you want to leave us a cute little cheeky voice mail, call us at 833 Dog Pod 1. And if you like watching our face, you can go over to the Mythical Kitchen YouTube channel.

We're doing all kinds of things over there. We're on there all the time. all next time.