A Hot Dog Is a Sandwich - Cheetos Puffs vs. Original

Episode Date: January 26, 2022

Cheeto dust lives on your fingers forever, but which lives in your mind forever: puffs or crunchy? 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. Cheeto dust lives on your fingers forever, but which Cheeto lives in your mind forever? Puffs or crunchy? 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 Scherer. And I'm your host, Nicole Inaidi. And Nicole, today we're talking about Cheetos. I'm excited! God, I'm so excited. I really like Cheetos.

I do not like original Cheetos. Oh! I don't, I don't, okay, okay, okay. At all? My judgment's about to be clouded here because 95 to 99.9% of the Cheetos I eat are going to be flaming hot. Well, yes. I understand that.

But sometimes a good old crunchy and or puff Cheeto, it's really good. Don't give away your hand, Nicole. Don't never show them who you actually are. I used to play poker in fourth grade. Do you really? Yeah. That was the thing when we were growing up. Yeah.

I used to want to be a professional poker player. What stopped you? Reality. Yeah, that's fair. And also my dad was like, this is not a good job. Speaking of which, my dad, it is his birthday, and I'm going to get him a bag of Cheeto Puffs because that's his favorite. Happy birthday, Morris. He loves Cheeto Puffs. Your dad's a Cheeto Puffs man. Interesting. Oh my god. Hidden in the couch cushions. Are you the rebellious daughter or are you the daughter who like grew up wanting to be

her dad? Like do you want to spite your father? Do you have like a Cheeto edible complex? No, I've never had a Cheeto edible complex, but I will say I love a good puff. But if there's two in front of me, I'm reaching for the crunchy. You're reaching for crunchy. Interesting. I'm reaching for the original.

Yeah. For sure. So speaking of childhood traumas and familiar relationships, Nicole, my mother wasn't a cruel woman, but she was very cold. I'm sorry. No, she was pretty cruel, actually. Yeah. But no, my brother exclusively ate Cheetos Puffs. Nice.

And so I grew up for a long time, right? If we were at the grocery store and Cheetos were on sale, we'd get a bag. It was up to him to decide because he was older and he could threaten me so we would always get constant nicole i resented that from him you never like turned on the charm was like please big brother can i please get the crunchy ones no i don't think that works for you what kind of psychological warfare were you doing as a child i didn't have a lot of psych i didn't have a lot of games it was more like hide in the corner and be silent. Oh, my God.

Well, honey, let me just say the amount of puppy dog eyes that got me things when I was a kid, I can't even mention, man. No, we weren't that. It was just like let a tantrum explode out of you once every nine months. And then you go and see like a child counselor. And then that was more like my game. So you were only allowed one bag of chips and your brother would always pick puffs. Yeah. Yeah. So like I never really got the Cheetos Crunchy experience.

And so I'd see people eating them and I was like, wow, this must be a better. Can I ask you a question? Go ahead. Like in school, like you never had a friend and you would be like, can I try one of those? F-f-f-friend? What's a f-f-f-friend? Stop, Josh. Like you never like tried.

When did you first try a Cheeto? Do you remember that? I don't remember. I don't remember my first Cheeto. That's not like a big milestone. Yeah, me either. But I would eat more puffs than Crunchy significantly. So I always thought the Crunchy were better because it was what I wanted.

But then in a metaphor of the grass is not always greener, I realized that Crunchy is not where it's at. And that Cheeto's puffs are a significantly just more pleasurable eating experience for a myriad of reasons. Nicole, let me count the ways. Okay, go ahead. It's all you. One, lighter and puffier. Okay. They consider what are called vanishing calories, where if you eat something that is light and

puffy, you assume that it has fewer calories and you can eat more of them. Okay, full stop. Full stop. You associate Cheetos Puffs with health. Yeah, don't you macronutrients in it it's got carbs it's got fat okay it doesn't have the other one doesn't have any protein but it's got two out of the three macronutrients i'm not gonna give it to you but next turn that into muscle uh number two they like if you bite them in half you put your tongue on it

and then it like kind of sizzles and dissolves yeah and airy you know what i don't like the one thing about cheetos puffs is like it like gets caught in your teeth and it becomes really gummy but then you have a snack for later that's what i'm saying yeah that's an opportunity yeah yeah yeah yeah oh number three number three number three they're symmetrical which i appreciate because cheetos crunchy right no two are the same i love that though no no because because because n Nicole, when you want to do walrus tusks, when you want to do walrus tusks, what do you do? When you grab the crunchy Cheetos, oh, game set match right here. You can't do walrus tusks. But you know what you can do with the crunchy Cheetos? You can open up the bag, pour it in your mouth. All the little different sizes go into your mouth. Fits perfectly. Crunch, crunch. Oh, you get to jank it inside your mouth.

Like that's smart. Exactly. Also the other, the other part about crunchy Cheetos being asymmetrical is their artistic value. Exactly. You get sometimes other part about Crunchy Cheetos being asymmetrical is their artistic value. Exactly. You get sometimes like one that looks like, what's the Flintstones? The Flintstones guy? The club? Herman. That's his name. Herman Flintstone. His first name is Herman? Yeah, Herman. There's no way his first name is Herman.

His name is Herman Blurman Flintstone. No, it's not. Yeah, dude, look it up. That's his original name. Herman? Maggie, look it up. Herman Blurman Flintstone. No, it's B-L- dude, look it up. That's his original name. Herman? Maggie, look it up. Herman Blurman Flintstone. There's no... No, it's B-L-E-R-M-I-N. Herman Blurman. There it is.

Are you kidding me? The man called Flintstone. Herman. So the thing about Herman Blurman Flintstone, it's actually Flintstone with an M. Who are we talking about? Wait, wait, wait. So... This is bothering me.

No, no. I'm talking about the artistic Cheetos. Okay. The ones that resell on eBay for like $100,000. There's like a Cheeto that looks like Jesus a little bit. Yeah, I love Jesus Cheeto. I love Jesus Cheeto. Everyone loves Jesus Cheeto.

And I get the fact that if you want a Jesus Cheeto with puffs, you have to actually whittle it yourself. Do a little bit of scrimshaw. His name is Fred Flintstone. No, it's Herman Blurman Flintstone, Nicole. I grew up watching it all the time. You're a monster. You're a monster.

And it's the Jetsons. Carl Carrington. Jetson? Carl Carrington. Jets. You know, I watch cartoons. You're having one of your moments. You're having one of your moments.

You're having one of your moments. No, I just, I love puffs. I understand why puffs are popular, but a classic Cheeto has the crunch. It has, I feel like it's cheesier. I think it is. It's denser. I think the cheese falls into the nooks better and it gets cheesier. Do you ever get like the super cheesy one and you're like, huh?

Yeah, well, I'm kind of nervous with the super cheesy one. I'm like, is this going to be too much cheese for me to handle? No way. Maybe it's really intense. There's no way the synapses in your brain say this is too much cheese. No, no, no. But I like the rush, Nicole. I like the rush.

You know? It's like jumping off or going down a big water slide. Yeah. I just like the shape and size of a Cheeto, even though it's irregular. Something about it just is more enjoyable. The puffs are too uniform. I know what I'm getting. I know.

I like to live a little dangerously. You know, it's like Russian roulette, but with crunchy chips. How often are you playing Russian roulette out there? Are you going behind the alley of the 7-Eleven in Burbank just spinning a revolver barrel? No. Oh, wait. I was talking about the craps. Is Russian roulette with a gun?

Oh, my God, yeah. Russian roulette is definitely with a gun. Oh. The deer hunter, right? That's the famous scene? Yeah, yeah, yeah. I'm sorry. I mixed up my games.

I see where you're coming from. I see where you're coming from on the asymmetricality being a good thing. Yeah. Because if we look at the rest of the chip world here, there's a chip that I really dislike that prides itself on its sameness, and that is Pringles, or Pringles, if you pronounce it the French way. And I do not enjoy Pringles. I think they are just by far an inferior potato chip really i love the gnarled irregularity of say a kettle chip

where they fold over on themselves there is something so satisfying though about taking like four pringles i just like fitting it out like that you know what i mean no yeah you do i guess it's my walrus tusk thing but for for Pringles, because you can duckbill Pringles. That's the fun part. That's the fun part. You can duckbill a kettle chip. I wonder who invented the duckbill of a Pringle. I'm so sorry.

I ate a ton of eggs and drank a Diet Dr. Pepper right before this. Oh, no. Nicole. Today, we asked the question, how much eggs is too much eggs to eat before a podcast? And four might be it. You had four eggs? Yeah. How many eggs do people normally eat in

a serving that might be a good podcast yeah i'd say two i'm generally five to six shut up i'm dead serious here like do you take out some yolks no wow no no i if i can add extra yolk i do that i don't think it's bad for you though right i think eggs think eggs are fine. Yeah. I think eggs are totally chill. I don't like know enough of the hard data to say, but I do love eating five to six eggs at a time. You like love, what do you, you love it? Yeah, like normally, well, I'll just scramble five to six eggs and eat them with my hands, but dip them in some hot sauce and ketchup. This is real.

This is what I do on my weekends. I don't eat eggs most days at work. What do you have against forks? What? What vendetta do you have? Forks are, they are against God. Forks of the devil. Uh-huh. Forks, I think,

came from, like, the, you know, Middle East. I think maybe the Ottomans, and they were in, or no, the Moors. Forks were from the Moors. Okay. And then, they were in Italy for, like, 600 years until they eventually reached England, and England just outright rejected forks. They called them effeminate. They were like, that's an Italian thing. And and England just outright rejected forks.

They called them effeminate. They were like, that's an Italian thing. And then the church actually banned forks because they were like, God gave you forks. They're called fingers. We are proud, masculine Englishmen. We eat with our hands. Upsetting gender politics aside, I regret to tell you what else the Church of England was doing during that time. But I did side with them on the hands over forks issue. I will say that.

I will say that. The expulsion of the Jews, that was bad. They shouldn't have done that. But the hands forks thing, that's good. That's nice. Okay, well, now I learned a little bit about you. Speaking of Cheetos. Yeah.

You know what I like to eat my Cheetos with? Chopsticks. Oh, you're one of them. Yeah. You don't embrace the Cheeto finger. I try not to because my hands are in so many other things but i don't want it to be like tainted by cheeto dust but i love a good cakey thumb yeah once you get because there's there's a level at which your thumb becomes fully caked in cheeto to where you can flake it off like

dried paint yeah that's the one of the reasons why i don't have long nails i'm not lying it's because well number one i work with food two, Cheeto dust under the nail. Ew. No, can't do that. What's your strategy for consuming the Cheeto dust off of your fingers? I immediately stick it in the back of my, like, where my, what is this? Oh, I've seen you do that. What is this?

What is this for? Bicuspid. Bicuspid. Bicuspid. It's called. Or like or like junior molar like this like there's a junior whopper you have junior molars where my wisdom teeth used to be i kind of just like interesting like that i'm a like i scrape it against my teeth and i kind of put it like next to my gums do you suck do you suckle you a suckler i don't know suckle on the thumb because i i'll go to i'll go one of two ways i sometimes i sometimes go up like this. I have to scrape first. Yeah, yeah. I always scrape first because of the sheer volume of...

You need like an abrasive. Is your mouth dry? Who, me? Yeah, I just need to go... No, I was imagining suckling on the Cheeto fingers. My own Cheeto fingers, not your Cheeto fingers.

There's probably like a subsect on like a certain website where that exists. But now that I'm thinking of it, that's like a fun thing for a romantic partner to do. Sucking the Cheeto dust off your fingers. That's the thing that I've never experienced. That's really intimate to do to somebody. I cannot imagine anything more intimate.

Because we all have our own ways of doing it. What is your way? Well, I scrape against the front tooth. That's one way. That's one way. And then another way is I rub my fingers together like a grasshopper's legs and you create a little just ball of against Cheeto. Like erase or dust? Yeah. And then you just shove it in your mouth.

You kind of pack a lip with it. Oh, no. And then the other way is just a nice suckle and thumb massage. You know, you just kind of like massage it against your tongue, lick around a little bit, explore, you know, just playing around. This is a horrible podcast. Who signed off on this? So the history of Cheetos, Nicole. Yeah, break it down.

Break it down. So cheese puffs. We all know how Cheetos are made, right? They're a puffed enriched corn product. Not everyone. Tell the people. So Cheetos methodology is somewhat similar to popcorn, whereas popcorn, you take a whole corn kernel.

It's got to be a certain type of corn that has been dried, and then you run it through high pressure and heat and eventually it just kind of goes and explodes out of there. This is effectively doing the same high heat, high pressure process but for ground corn meal. Sure. And so you can extrude it into any shape you want. So it was actually invented

by a company called Flake All. Flake All. They can flake anything. Come one, come all, Flake All. They made animal feed. And so they were initially like, I love how all these things are like aspartame was invented trying to make adhesive that was for safe windshield glass in cars. And then they like tasted it and they were like Diet Coke. And so they were initially making animal feed. And then they were cleaning the equipment, trying to find a more efficient way to clean it.

Found out if they made the equipment hot, ran water through it. Then some corn squirted out and went and puffed into a delicious little thing and then they ate it. Then they completely rebranded. And then about 10 years later is when Cheetos were actually invented. You had some other companies like one called Cheese Wheeze. Then you had Cheese Doodles predate Cheetos. Oh, wow.

Canadian. I don't think so. No, those are Cheesers. Oops. Canadian is Cheesers. I think Cheese Doodles are American. Canadian. I don't think so. No, those are cheesers. Oops. Canadian is cheesers. I think cheese doodles are American. Okay. But then you get actual proper Cheetos that were out in 1949.

And a lot of people credit C.E. Doolin for inventing them. But I think C.E. Doolin is a scam artist. He's a shark. He didn't invent nothing, Nicole. I'm sorry. C.E. Doolin and Doolin family, your family sucks. No, they're probably. Well, you know, I don't know.

Liars. Cheats. But he's the inventor of Frito in the Frito-Lay partnership. Oh, never mind. But the actual story of the invention of the Frito, it was a Oaxacan immigrant in San Antonio named Gustavo Alguin. Nice. Yeah. And he, you know, obviously Frito's fried masa effectively, a fried tortilla, albeit a little bit thicker, a little bit saltier, some more whole corn in there.

And then he wanted to move back to Oaxaca. So he was just trying to like sell his invention and all of his patents and his machines. And C.E. Doolin bought it for pennies on the dollar and turned it into multi, multi-million dollar industry. So Cheetos Crunchy were the original, right? You can imagine like these gnarled little things just being shot out of this, you know, hyper heated pressurized cannon. They're all gnarled looking. And then it was 22 years later in 1971, I believe, when the puffs were finally invented. So for me, the puffs represent like the space age. Nicole, this is two years after we landed on the moon.

It's modernity. It's the future. Is it? Everything uniform. It's like we're all going to be living in these giant dorms. Like, you've seen The Matrix? Yeah.

I've just really hooked up to the battery, dude. I've skimmed it. Just hook me up to the battery and put me into the cloud. Upload my consciousness, you know? I don't want to do that.

Why? I love life. Yeah, dude, you live your own life in the metaverse. Mark Zuckerberg's there sucking on your Cheeto fingers. You don't want that?

What? I don't want anyone sucking on my Cheeto fingers. Not even Zuck. He's the Cheeto fingers. You don't want that? What? I don't want anyone sucking on my Cheeto fingers. Not even Zuck. He's the sexiest man. I don't want Zuck to suck on my fingers. No, but I think that literally I've always been the person who doesn't want the original because I'm always like there can be something better.

Okay. But I'm also often wrong in that. Yeah, I think you are too. Thanks. Wow, God. I thought you were going to be like, no like no Josh don't be so hard on yourself no no no I agree

like sometimes if it ain't broke don't fix it if it's delicious cool you can innovate within the initial creation but whenever you get two out there

like reel it in I'm a big fan of people reeling it in like too much is too much sometimes getting back to your core competencies yeah I'm all about

core competencies here in Mythical Catch we're all about core competencies sometimes yeah turn rate and synergy yeah and algorithm oh god we are core competencies. Here in Mythical Catch we're all about core competencies. Sometimes, yeah. And turn rate and synergy. Yeah, and algorithm.

Oh God, we are all about the algorithm. I don't really care about the algorithm. There's other Chia varieties out there though. Huh?

And they're trying to do new stuff. Tell me. Oh, remember there was a crisscross applesauce one? Yeah, wait, did they do those

in savory though or were those just the sweetos? Oh my gosh, I don't know. Because my favorite enriched puffed corn product dusted in spicy powder is not even represented in the puffs.

It's hot fries. Hot fries, baby. I don't like hot fries at all. Really? I hate. Why? Hate. Chester's hot fries.

One, they're better than Andy Capp's hot fries. They get stuck in your teeth, but not in a pleasant way that Cheeto Puffs do. What is it that they... How do they... I don't know the difference in how they would make them. I don't know. It's stickier. It's almost like there's no skin, like there's no crust, right? Yeah.

You bite into a Cheeto, there's a definitive crust where it's been fried. Yes, I agree. Yes, I agree. It's almost like this has been cooked as like a loaf and then sliced into perfect fries. Yeah. You know what I mean? It doesn't have that sort of membrane on the outside. I need that membrane.

Yeah. But there's something about the amount of fries that you can fit in your mouth and just turn in just a paste of spicy goo that gets stuck in your teeth and pull astronomical numbers on that one. The coefficient's huge. I'm not. It doesn't serve me. I'm not a fan.

I'm just not. You can do you. I don't care. I'm proud of you. You know who you are and I love that. But like not for me. Sorry. What are you like puff corn?

Trader? No. I thought you were saying trader like Trader Joe's. I was like, no, I don't like any of those Trader Joe's like BS snacks actually. Trader Joe's had the, they had like a jalapeno cheddar version of Cheetos. Yeah, they have those. They're fine. They're fine.

They're fine. But like I'm just going to, you know to save a few bucks and just get the OG. That's one thing that Trader Joe's, to me, can't compete on. Their talkie equivalent, though. Really? I'm all about their talkie equivalent. I don't know what it's called, but I love their talkie equivalent. I vastly prefer their peanut butter cups.

I think their peanut butter cups are fantastic. Like all that stuff. Their chocolate program, I'm just going to go ahead and call it that, really good stuff. Their flavored nut program. Flavored nut? Oh my god. Don't get me started on the spicy and sweet pecans. Oh bro, you're talking. $4.25 for a bag. Let's go. You cannot

beat it. David and I cleaned a bag in maybe like 14 hours. That stuff is incredible. I don't know how they do it. They got these cashews that have like the Thai green curry. Oh my god. There's a bunch of the muckroot, lime, and the lemongrass. God. Did you say cashews? Because like the Thai green curry. Oh my God. There's a bunch of the muckroot, lime, and the lemongrass. God. Did you say cashews?

Because they also have almonds. Do they? The cashews are all, I'm all about the cashews. They're better, right? They're better. Yeah, 100%. You know who makes some of the most underrated spice powders in the game? And you'll notice this if you watch me eat.

What? Tampico spices? The juice? No. That's Topo Chico. No, Tampico's definitely a juice. Oh, I don't, oh yeah, no, but it's. I'm talking Blue Diamond.

Oh. Oh. Love Blue Diamond. They need to start Chico is definitely a juice. Oh, yeah. No, but it's – I'm talking Blue Diamond. Oh. Oh. Love Blue Diamond. They need to start licensing their damn powders to put on Cheetos. So good. Because seriously, Cheetos has tried to innovate in the flavor department, and I think they've really failed in a lot of ways. I was going to ask you.

Like, what's your favorite, like, flavor derivative? The only thing they've really had success with – I mean, Flamin' Hot is fantastic. You still get a fair amount of cheese flavor. Of course. Extra Flamin' Hot is good. I probably wouldn't pick it right off the bat. Pretty much just tastes like more sort of cayenne. They've done Flamin' Hot Limon, which to me was a response to Takis.

It's good. So good. I don't know. I kind of enjoy the spicy with the cheese. I think OG Flamin' Hot's my favorite. And then they've done the jalapeno cheddar, which. I like it, but I don't get it. It's a weird jalapeno flavor where it's like you don't know if it's fresh or it's pickled jalapeno flavor.

It's almost grassy, but it's also acidic. Yeah. Yeah. It doesn't, what is it called? Scratch that itch that I'm looking for. No, no, no. It's like it makes the cheesy chip a little bit worse. Yeah.

And I know we already decided that Cheetos aren't chips. Yeah, I remember. It doesn't satisfy like a spicy chip either. Yeah, same. And they've done another one that I was incredibly excited for. And then I have never been this disappointed in my entire life. Other than when my son told me he doesn't want to follow in my footsteps to be a shopper. You don't have kids yet.

I have three children. They're not real. And who do I talk to on the phone at lunch, Nicole? No, the Chipotle Ranch Cheetos. Do we have those? Have you never had them? I think I had them and they tasted kind of like gasoline. Yeah, they did.

They tasted industrial in a really weird way. I didn't really like those. I think sometimes like the smoke on a Chipotle, especially if it's a ton of liquid smoke, just gets acrid. Didn't really like it. And that was a bummer. And so I think that, you know, we're talking about Puffs vs. Original. Yeah. I do believe that original crunchy Cheetos are the better brand to build around.

Sure. Like you say, innovate within. Correct. Correct. Correct. I think the puffs, I might enjoy eating them more on a personal level. Again, I'm still jumping for Chester's hot fries. I dislike puff corn.

Yeah, I was going to say, what about the puff corn? You're not about that life? No, I know prepackaged already popped popcorn is the big market that took off in America. Yeah, the white cheddar smart food stuff is good. Smart food. That's good. Yeah, they're great. I think there's some kettle corns out there.

I'll shove down a box of Cracker Jacks if I'm feeling frosty. I love Cracker Jacks. When's the last time you had a Cracker Jack? I had Fiddle Faddle recently. Is that the one with the cheese? No, it's like bootleg Cracker Jack. Fiddle Faddle? I don't know.

Fiddle Faddle? No, I'm not white. What is Fiddle faddle? I don't know. Fiddle faddle? No, I'm not white. What is fiddle faddle? They're called, you can't make fiddle faddle and Cracker Jack a race thing. What do you mean Cracker Jack is a race thing? It's called fiddle faddle. It's got little toffee peanuts in the popcorn. It looks really good.

Yeah, it's a delight. Okay, I'm sorry. You know, but they don't say buy me some peanuts and fiddle faddle in the song. So nobody knows what fiddle fad. Okay, I'm sorry. You know, but they don't say, buy me some peanuts and fiddle paddle in the song. So nobody knows what fiddle paddle is. I'm sorry, Josh. But no, I do like pretty actively don't like popcorn because I don't like popcorn. What about the Cheetos mix-ups? You ever had a Cheetos?

No, what's the Cheetos mix-up? It was like the equivalent of Chex Mix. It was like the equivalent of Chex Mix. And it just had crunchy. It had the weird basketball looking thing with the little holes in it. Oh, yeah, yeah. It had some puffs and some other weird nub. I don't even know what that nub is, but one of these guys.

Oh, yeah. Wait, there's no pretzels in there, are there? No. Oh, thank God. I don't think there's pretzels. Thank God. Ooh, we should talk about what the best thing in a bag of Chex Mix is. Oh, that'd be a good one.

That's a good one. Yeah, Maggie, write that down. Maggie, what's the best Chex Mix part? What's the best part of Chex Mixes. Oh, that'd be a good one. What's the best Chex Mix? Yeah, Maggie, write that down. Maggie, what's the best Chex Mix part? What's the best part of Chex Mix? It's the friendships. Right, Josh? It's the friendships. That's right, Nicole.

Did you know, Josh, that online a Cheeto-shaped like Harambe, the beloved gorilla, sold for $99,000 on eBay? Is it still... Can I still bid? I don't think so. This was in 2017.

What's the resale value? Is it an NFT? Why don't we, I don't want to ever say the word NFT on this podcast again. Why? I have made a referendum. We are the crypto.com, a hot dog is a sandwich podcast

brought to you by Solana, Nicole. What is Solana? I don't know. They make fake money, but people buy it. Josh, this is a is Solana? I don't know. They make fake money. But people buy it. Josh, this is a world I do not want any part in, okay? You dabble. I don't even know what the word escrow means yet, man.

And I don't want to Google it. And I also don't want anyone to tell me what it means. It means the bank owns it. What? Yeah, that's what an escrow means. No, I thought it was like a bunch of black birds. That's gross. There's gross over there.

Nicole, that's gross. If you were to try and introduce another flavor to the Cheetos line, what do you think? Because right now, they are solely resting on the Flamin' Hot Cheeto Laurels. Okay. Crunchy Cheetos, Puffs Original, all that, they're done. Loaded Nacho. Loaded Nacho, that's okay. Yeah. That's interesting. I mean, honestly, like, a partnership

with Taco Bell. Taco Bell already had the Doritos thing. That was a huge boon to both of them. Sure. Right? And so if you could partner with, like, a Jack in the Box. Catch your Pepe. Catch your Pepe Cheetos. Nah, but that's too upmarket. That's like, if you're selling snacks in the box? Cacio e Pepe. Cheetos. No, but that's too upmarket. That's like if you're selling snacks in the mainstream snack market, there's actually a study done about the like amount of words that are used on upmarket versus downmarket snacks.

Because if you're selling a $5 bag, say like Kettle Brand chips, right? They're the perfect person to do Cacio e Pepe, right? You know, just more words, more things that people wouldn't understand do cacio e pepe right you know uh just more words more things that people wouldn't understand cacio e pepe yeah whereas like they would have to say like parmesan you know like they just have to spell it out they can't have any exclusive language on there because it's down market so so my current my current uh ideas right now elevator pitch we have loaded nacho cacio pepe got killed yeah cacio pepe's done we've 86 to cacio pepe um um um i don't know what do you like i mean like burger patty melt onions i feel like something

like queso queso is a hot button word right now sure you know but i mean i know queso is technically and non-technically spanish for cheese i believe also in tagalog they use the term queso yes no but i'm saying like you you know, there seems to be some sort of like hot button, millennial, Gen Z facing flavor right there.

Do I know what it is? Maybe you throw an actual name of pepper in there. Maybe you throw habanero. Maybe you throw ghost pepper in there and then combine that with habanero queso. I keep seeing it.

I know. It's oversaturated. And it's not even spicy. No, it's never actually spicy. It's orange. It's orange. It's oversaturated. And it's not even spicy. No, it's never actually spicy. Because you can only reach. It's orange. It's orange. You can only reach a certain level of spice. Until it's like illegal to sell.

I mean, not like illegal. Just people won't be able to handle it, right? You can't have a mass market audience. And so the place to go after that is sour. I mean, Takis already got that with their Nitro Turbo. Dill pickle. Dill. Spicy.

I think I made dill pickle Cheetos. Did you? I did. Oh, my God. You did? I did. Were they good? They were so delicious.

I'm trying to think of what I want from my own Cheeto experience. Because I love, like, what are your favorite chips? Like, your favorite chip flavors outside of Cheetos? Well, that's a loaded question. I love all chips. I find I'm an equal opportunist chip eater. Oh, my God. Get out.

No, again. Okay. Okay. Okay. Hold on. Let me talk. question i love all chips i find i'm an equal opportunist chip eater okay okay okay hold on let me talk um i love kettle i love kettle brand uh i grew up eating their dijon mustard is it their honey mustard chip the honey dijon kettle brand to me is the single greatest potato chip of all time i think it's probably my favorite i also love limon chips i also love a good ridged salt and pepper as well oh i'm a salt honestly a salt and pepper is first the with the ridges kettle brand ridges salt and pepper honey dijon and then um uh but i don't like salt and vinegar barbecue like you don't like that type of stuff i don't care for barbecue korean barbecue korean barbecues i eat yeah it's a little bit too sweet for me but yeah i'm just

gonna say those two those two chips are like my I'd say. What does that have to do with Cheetos? Well, no, because I'm trying to think if either of those you think could translate from, say, a potato chip to a Cheeto. Or do you think that flavor profile is what you want? Cheeto needs cheese. You think so? Cheetos need cheese. I think if we do a barbecue situation, I don't think it's going to work. If we

do a honey mustard version, I don't think it'll lend itself. I will look at it and desire it to be cheesy. Interesting. And the thing about Doritos is Cool Ranch is like cheese adjacent. You know what I mean? Because it's dairy. So it can satisfy it.

I mean, not every Doritos flavor necessarily. Like Salsa Verde, for instance, right? That's got no dairy in it. It has no cheese. How do you know? There's no cheese powder? I don't think there is. There might be, but I don't believe there is.

So I'm saying Doritos, they're associated with nacho cheese, but you're not necessarily getting cheesiness and everything. But for some reason, I agree with you. The Cheetos needs to have some sort of cheese component because a honey mustard Cheeto probably be pretty delicious. I probably enjoy it, but it doesn't feel right. It doesn't feel right. Like when I see a Cheeto, I know I'm getting cheese no matter what. And I like that. I enjoy that.

Salt and vinegar Cheetos. I hate salt and vinegar. Never. Well, what we're really saying, Nicole, is we demand more Cheeto autonomy. Cheetonomy. Cheetonomy. We need more Cheetonomy out there. We need more free market Cheetopitalism.

Cheetopitalism. We need more options. Yeah. Because Crunchy vs. Puffs, I mean, I'll fully come around and say that I agree that Crunchy is de facto the better Cheeto. It's better. It's the better Cheeto. Even if I reach for puffs or hot fries or little balls, you can shove in your mouth, you play Chubby Bunny,

you know, I agree that Crunchy are the one to build around. I think they're doing a disservice by not building around the Crunchy Cheeto better with more flavors and we deserve better. We ride a Frito-Lay at dawn! Cheeto autonomy! Cheeto autonomy! Cheeto... Is that the right word? Cheeto-tonomy? dawn. Cheat autonomy. Cheat autonomy. Cheat autonomy. Is that the right word?

Cheat autonomy? Cheat autonomy. Cheap and top. Cheap and top. 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 Casseroles! Before we start, we have a quick announcement. Our very own Trevor Everts has a new podcast coming out named Trevor Talks Too Much. Because

if you couldn't tell that, Trevor talks a lot, like too much. Yeah, too much. We'd really like him to shut up. No, no. Well, no, we want him to talk. We want him to talk to other people. Yeah, you know what I mean.

And so Trevor's going to be talking to your favorite influencers, TikTokers, music artists, gamers, streamers, literally anybody you have ever cared about. Your grandma, your dead pet dog, Trevor will talk to them on this podcast. So make sure to go follow the show on Spotify and Apple Podcasts. We just kind of stopped talking. I forgot we still have our own podcast. We're trying to gas up Trevor. Yes, we're so proud of him. Go listen.

And he really does have the gift of jab. Five stars on all pod. If you can rate the podcast, give it five stars. Actually, yeah, that's a big thing that helps because then when your self-esteem is down, you go look at your podcast rating. Yeah, give them some five stars, write a nice note. It doesn't do anything, actually, but it's nice for us. Confidence boost, baby. And don't troll and leave one-star reviews.

Don't leave one-star reviews. Pop-Tarts aren't ravioli. Just tell that to me to my face, Kevin. All right, first up, we got at BetsyRose23. Maple-flavored bacon jerky is the best jerky that exists. Way better than regular beef jerky. My problem with bacon jerky is it's just bacon. I don't like bacon jerky. It's bacon in a bag. I like beef jerky. Bacon. Beef jerky. Yeah. Bacon is kind of already halfway to jerky if you're cooking it crispy, right? You know what I mean? You've ever had bacon jerky? Yeah, I don't like it. It tastes like a dog treat. Yeah, it's worse bacon. I don't really understand that, but I understand the want to put as much liquid smoke, sugar, and salt in your body as possible.

And so that's a pretty good way to do it, is that maple bacon jerky. But no, honestly, just buy bacon bits in a jar. True. It's like bacon dip. You can pack a lip of bacon. It's better. Oh, gosh. Okay. Steel Nation 19. My wife thinks it's disgusting. Great way to start any sort of opinion. But's better. Oh, gosh. Okay. SteelNation19, my wife thinks it's disgusting. Great way to start

any sort of opinion. But my go-to sandwich is a braw-schwinger, Vidalia onions, and white wonder bread. 999 Braunschweiger. Braunschweiger. Braunschweiger.

Please don't yell at me in terms of it. It scares me. Our people are predisposed to not want that. Brawschwinger, I'm guessing, is some sort of brat.

Liverwurst. Oh, really? Braunschweiger. Liverwurst. Oh, really? Braunschweiger is liverwurst. Yeah, it's like chopped liver, but like mashed into a circle paste. It's great. Last time I had this was, speaking of Jews, at Marv's Deli out in Sherman Oaks. Nice. I woke up really hungover, and I actively crave chopped liver when I'm hungover.

That's such an interesting. And I saw they had a chopped liver plate. That's such an interesting thing to like. Yeah, can't escape your roots when you're most vulnerable. And so I go there, I'm like, Marv, give me a chopped liver plate. That's such an interesting thing to like. Can't escape your roots when you're most vulnerable. And so I go there. I'm like, Marv, give me a chopped liver plate. And it's just Marv in the deli. He's like an 87-year-old man.

He goes, ah, my wife made me take it off the menu. And I was like, god dang it, Marv. And he was like, ah, nobody ordered it in three years. Like, well, I did, Marv. And then he's like, you got a union job? And I was like, can I have a Braunschweiger sandwich instead? Point is, Marv gave me a brown Schweiger sandwich and it was really freaking delicious

just chopped liver but homogenous a little bit more set really well seasoned great with Vidalia onions I put a little bit of spicy brown mustard on that as well fantastic great yeah yeah all right we got at kitty chaotic oh I hate this so much muffins are a fork food

if muffins aren't a hand food, what is? It depends on the size of the muffin. If it's a big-ass muffin, you've got to fork it. What's an ass muffin? If it's a large-ass muffin. If it's a muffin with a large butt. Muffin got cakes. If the muffin's too thick to be handheld,

you've got to use assistance with a fork. If a muffin's too thick, you must acquit. That's what they say. When you said it's a it's a size issue i thought you're i was imagining like a bunch of tiny little muffins that you ate with a fork i was like what kind of small muffins those little those little bits those little bites like little bites yeah those are fine oh god those are good like whenever you get like one of those xl like brand coffee like the big coffee shop yeah yeah yeah Yeah, yeah, yeah. Like you need assistance.

I don't think you do though. Do you just have that little self-confidence to be able to like shovel it all in your mouth? It has nothing to do with confidence. Well, no, I'm saying you should have the confidence in your own body. I am fully self-confident in eating something with my hands. You're a modest assist. You're vain. You're not confident.

I'm just saying. No, no, no. I just think whenever you're dealing with something, like whenever you you're out and, like, you're out and about at a coffee shop. Just a woman about town eating a muffin? Like in Sex and the City? Yeah, like, you know, like, it's not, like, it's too round. And, like, you need to cut it in half and you need to, like, take little nibbles. No, you rip the top off.

You fold that in half. You compress it a little bit. You shove that in your mouth. See, I hate when people take their like baked goods and they squash them with their hands. You're getting rid of all the fluffiness, all that beautiful rise you got. You're just screwing it up by squishing it between your fingers. What I do with my muffins between me and God. I know, but a fork doesn't even solve because I see the issue with that muffins are me and God. I don't,

but a fork doesn't even solve, because I see the issue with that muffins are very crumbly, you get crumbs everywhere, but a fork makes that worse to me. You have less dexterity with a fork.

And also, they're for effeminate Italians, according to the Church of England in the 17th century. Not my opinion. I love a good effeminate Italian. That's offensive. I don't believe in gender essentialism,

but I do believe in eating with your hands. Next opinion. Fine. Greg Cherrybrand says, there's only one proper way to eat a hostess cupcake. Swirl first, then cupcake, then chocolate. So does... How do you...

I don't think you can remove the swirl. I was going to say the swirl is an endemic part of... Yeah, it's like in the chocolate. How would you even take it off? I think what they do is they go with their finger and they scrape it in the pattern of the swirl. Okay. Interesting. They eat that first. Interesting.

And then they remove the top and then they eat the cake and then they do the chocolate part last. Thank you very much. Nicole, rest her case. Yeah, I think this guy's weird. I don't know what to tell you. I think it's great. You know, I eat my Kit Kats in a very unorthodox way, a la Kourtney Kardashian. Oh, my God.

One of the top three Kardashians. I eat all the sides, and then I lift the top off, eat the top, and then I lift the bottom off, eat the bottom, and then I eat the center wafers. I've been trying to eat the apple pie Kit Kats for about two years ever since they hit shelves, and I haven't been able to find them. I'm going to buy them for you right now. Can you please? That would be really awesome. Yeah, I get everything about the Hostess Cupcake thing except for eating the swirl first. If you're just eating the cake from the bottom up, you know, eating bottoms, that's fine.

But no need to remove the swirl. All right. We got, all right, at Nick J. This morning I tried eating my scrambled eggs with bolognese and it was surprisingly very delicious. In my mind, a less holy version of shakshuka. Everyone should give it a try. Nicole, are you ordering those Kit Kats? Yeah, I just got them on Amazon.

No way. They're coming tomorrow. They're coming tomorrow. Dude, what a good day. I need to realize that I have. Say thank you. To whom? To me.

Oh, thank you, Kit Kat, for being a Kit Kat. No, say thank you, Nicole, for being proactive and giving me what I want. Thank you for giving me the tools to help myself. This man is ridiculous. Bolognese and eggs. I'm down. Less holy shakshuka. I'm down.

Speaking of less holy shakshuka, it's literally called eggs in purgatory. Yes. Right? Correct. Ovo al purgatorio, I'm saying in Italian, probably. Do you eat it with a fork or with your hands? I do the scarpetta with flatbread. I love scarpetta.

Some people don't know what scarpetta means, and I believe it is the act of taking bread and soaking up the liquid of your food that you're eating. Yeah, I think it, I always thought it came from like the Latin root, like scrape? Maybe. No, I think it's like boot. And there's some weird roundabout translation. Maggie's click clacking over there.

Looking up. But yeah, the scarpetta, taking the bread, wiping it and all the juices on your plate. It is a wonderful food experience. Absolutely fantastic. Yeah. Shout out to the Italians. Shout out to who opened Scarpetta? The guy.

Oh, Scott Conant. Shout out to Scott Conant. Yeah, he had a restaurant called Scarpetta. Yes, he did. And I was very young when it opened in Beverly Hills. And I always wanted to go with my friends. Like, hey, guys, let's a restaurant called Scarpetta. Yes, he did. And I was very young when it opened in Beverly Hills and I always wanted to go with my friends. Like, hey guys, let's try this really cool Italian restaurant. Like, we're like,

we're like, what, like maybe like 16. Like, we didn't have our own money and stuff. And they're like, it's too expensive because the spaghetti was like $19. And now we go. $19 spaghetti. Yeah. And now we go and we spend $25 on spaghetti. Ugh! It was a perfectly good restaurant. Yeah. Come back to Beverly Hills.

Make another restaurant. I want to eat it. Shout out to Patricia Cornwell who wrote a book series starring a character named Kay Scarpetta. Yeah. Scarpetta means

to make the little shoe. Nice. That's very nice. Collect the remaining sauce in the dish. Okay. Okay. Okay.

Shenanigan Gandalf says, my wife says a bowl of melted cheese counts as soup and I need you guys to settle this. Please. My wife.

That was a monologue from the 2009's Borat. I love Borat. Cultural learnings of America for make improvements glorious nation Kazakhstan. I think so. Yeah. Something like that. I love Borat. Depends on the cheese.

I also love cheese. Depends on the cheese. Yeah. No, I think melted. First of all, tell me one cheese that you can just melt and it doesn't stick everywhere. Velveeta. Okay. Cream.

That's one. That's two. Mascarpone. Mascarpone doesn't count. Neuf Chateau. No. Brie. No, Brie sticks.

Shrimp and potatoes. Shrimp salad. Shrimp stew. I've been on a real big boat. It's not soup. It's not soup. It is just melted cheese. What if you add milk to it?

Have you ever had like cream? There's like, I think it's called cream of cheddar from Campbell's. No, I've never had it. I've seen it. It's just like yellow. Yeah, I don't deal with it. If they can pass that off as soup, that's what this comes down to. If you believe that Campbell's Soup Corporation, world leader in soups,

which I think they're really hurting at this time because everyone after 1990 who eats soup except for Ted Cruz Ted Cruz likes soup? Ted Cruz travels with his own canned soup

what? weird little goblin and anyways yeah if you believe that Campbell's can call that soup yeah Maggie's now searching

I love that Maggie's just taking no one asked her to like start researching stuff but she's sitting over there listening because she eventually like edits and produces this podcast she's just taking over research lead which I love it's is just taking, no one asked her to like start researching stuff, but she's sitting over there listening because she eventually like edits and produces this podcast.

She's just taking over research lead. It's great. It's great. Yeah. Ted Cruz got freaky with a hundred cans of soup after his honeymoon. I don't need this. That's a weird headline. Of course it's a Vice headline.

Wow. Way to just tell me the news, Vice. Your turn. Oh, it's my turn. All right. We got at Bloom Purple Rose. I think I found a peak tuna salad. Not confident already.

They only think. Recently replaced half the mayo with gochujang and served it in a halved avocado. After this, no other tuna salad will be enough. Okay. Half the mayo with gochujang. That's strong. I know. Gochujang is a fermented rice and pepper paste from Korea.

Everyone should have it in their fridge. Yeah. You never know when know no come in handy i think a lot of people though mistakenly use it as a hot sauce hot sauce as a concept is like pretty american uh-huh is it in terms of having like a thin homogenous sauce that you put on stuff gochujang is thick it's thick but and then you make choco chujung by thinning it out with vinegar and some other stuff to make it more of what we would view as a hot sauce but like most other cultures there's a it's a lot more pepper paste like think about sambals sure stuff like that a lot more kind of chunky stuff um and so i think a lot of people

cook with it in the kitchen they kind of just like use a lot of it this sounds like a lot it sounds like a lot of gochujang it's intense i don't know if i'd like it with canned tuna either i might it maybe gives off like kind of like a spicy tuna vibe. Yeah. In like a weird way. The avocado. It's like a cheaper spicy tuna situation. I get it.

I get it. It makes sense in like a weird way. I'd probably, I'd rather go with sriracha on this one though. You know? I think the sriracha might be too acidic. I feel that. I understand this flavor. What do you mean too acidic for fish?

Fish loves acid. You know? I love how this is the one that's really dividing us culinarily. We're all... I know. I'm happy you're happy. I love putting... Even in a halved avocado, you just chop up the avocado and I think it's a better eating

experience, you know? Yeah, I'm really mad about this. I'm really disappointed. I'm sorry. Blue and purple rose. I'm sorry, Josh. You don't deserve this from me. Hey, don't knock it. Josh, don't knock it. I have to try it. I have to try it. I have to try it. I'm sorry. Blue and purple rose. I'm sorry, Josh. You don't deserve this from me. Hey, don't knock it.

Josh, don't knock it. I have to try it. I have to try it. I have to try it. I have to try it. I have all these ingredients at home. I eat so much canned fish. Ian Colley says, matzah are a pretty lit breadcrumb option.

During Pesach, when I can't have one cup of rice at dinner, I crumble two matzah crackers, fry them in olive oil with grated garlic, bay seasoning, and Louisiana hot sauce. It's great for pasta, too. Does this mean that this person eats matzah instead of rice? It sounds like that's what they do during Pesach. Oh, so I don't do that. No, your folks' rice is cool, right? Yeah, so sefardim, we are good eating quinoa, which is beans and rice and stuff, and the

Ashkenazis do not eat any of that stuff, which kind of sucks. Like, it's hard for you guys. No, you see, matzo, this dude's dealing. Yeah, it's so cool. He is dealing. Also, I have a feeling this person's a bodybuilder, or at least bodybuilding adjacent, because he specifically said one cup of rice.

Yeah. Yeah, I respect that. I respect measuring out the matzos for the macros. Yeah. That's, we need more bear Jews out there. Okay. The bear Jews. Are you trying to be a bear Jew? Kind of, yeah The bear juice. Are you trying to be a bear juice?

Kind of, yeah. Thank you. No, this is, I, it took me a while for me to love matzos. Matzos are good. To really appreciate just like the stark simplicity of just that delicious like toasted grain fire flavor. It's good. And now I like really, really appreciate it. Like I would love to be eating a matzo right now, except I'm going no refined flour. Good for you.

Just because I want to try. Not from, like, I want to get more shredded, but it is definitely that as well. Okay, that's fine. I felt the need to justify it. That's okay. I like matzah. Sometimes I have matzah when it's not Passover. Oh, ooh. Yeah, it's good. Alright, we got, at Smokey the Butch,

broke ham and pineapple, woke bacon and pineapple, bespoke tandoori chicken and pineapple. Honestly, sounds good. Really? Tandoori chicken and pineapple sounds good. Like making a pineapple chutney, if that even exists. I don't even know. I think it could definitely exist.

I love, what's that Hawaiian place we order from at work sometimes? I don't even know what it's called. Ono Hawaiian barbecue. No, it's not Ono. It's not? It's Moana. Is it really? It's Moana.

They just use the Disney? I mean, I know Moana. I don't know. Probably not. I don't know. I love, they do a dish that they call spicy pineapple chicken. What they do is they take chicken thighs and they just grill them and then put them in the most sugary teriyaki sauce and then a bunch of sriracha and canned pineapple and it's delicious so i love the like hard grilled chicken with pineapple thing

but if you're talking about this in terms of like pizza because i think if they're talking about bacon and pineapple is this a pizza but in what other context you have ham and pineapple and bacon and pineapple oh my god never i'm saying and so chicken on a pizza to me i don't love it like i like a barbecue chicken pizza but i don't even need the chicken. I just need the barbecue. Okay, imagine this. You make a curry-scented barbecue sauce, and then you put up, you chop little pieces of chicken, and then you put pineapple.

You might grill the pineapple a little bit beforehand. And then you put even more barbecue. Now we're rolling. Now we're rolling. This is a good idea. Yeah, that's smart. Yeah, I like this. Kirbystar727 says, I eat kimchi on hot dogs.

I pour some juice on the bun. Holy buns can be dry. And then some kimchi, wrap them in foil, and warm them in an oven while I cook the hot dogs. And then I put the dogs on top of the warm kimchi. Amazing. Very detailed. This is incredibly detailed. Very.

I hate hot kimchi. I don't love it either. I love cold kimchi. I was just going to say that. I like kimchi jjigae, like the stew. That's good. I like kimchi jjigae, but that's the extent of my warm kimchi. Even then, it's like it's one of my bottom jjigae's, you know?

Like, I don't love, you know what I mean? Yeah. And so, I don't know about this. And I also prefer, but I love, no, I like warm sauerkraut on hot dogs. You do? I don't. I like warm kraut, cold mustard on hot dogs. I like cold kraut. I love sauerkraut on hot dogs you do i don't warm kraut cold mustard on hot dogs i like i like cold kraut i love sauerkraut as much as i mean i i love kimchi but i vastly prefer ice cold kimchi

just eaten straight as the banchan as a side me too um i really love sauerkraut though on a hot dog the slightly cooked flavor like to me kimchi it's especially because you're using the napa cabbage like the heels especially. It all gets thrown in there. That can be like kind of tough. And for me, it kind of obstructs the hot dog. Whereas using the white cabbage for something like sauerkraut, I think you're getting a uniform texture that to me sings with the uniformity of a hot dog. Yeah.

You know what you could do? You could just chop up the kimchi really fine. I believe that's what they do. I believe they say they chop it. Which I respect. Or do they? They're not specified now. No. No, they didn't specify. The kimchi juice to moisten the buns believe that's what they do. I believe they say they chop it, which I respect. Or do they? They're not specified? No.

No, they didn't specify. The kimchi juice to moisten the buns, that's an interesting choice as well. I don't like that. I get that because I like a fair amount of steam in my bun. That's why I boil my hot dogs, which people think is weird. I don't think it's weird. That's like the way that people cook hot dogs. You boil them. Boiling hot dogs is not weird.

My preferred method, not that, but- What is your preferred method? So you take a knife and then you cut little slits in the hot dog. No, ruin it. And then you put it in a skillet with a little bit of oil. You're letting it split? You're pre-splitting it? You're doing like the cesarean on a hot dog?

No, I'm giving it like pretty little marks. I'm giving it little like cuts. Episiotomy, not cesarean. Episiotomy. Is that when you cut the. Yeah. Ouch. I know you're doing that to your hot dog.

Ouch, no I'm not. Why are you associating a hot dog with an episiotomy? I can't even say it. Episiotomy, it's not that hard. Why are you equating the two? They're two very different experiences. Don't Google images, though. I don't need to.

I mean, we should all be familiar with the reproductive... The body, the human body. On that note, thank you for stopping by. A hot dog and a sandwich. We got new hot dogs, new sandwiches, all the new podcasts coming out of the Mythical Kitchen and new episodes every Wednesday. Nailed that one. If you want to be featured on Opinion, they're like casseroles.

So Josh can talk more about episiotomy. Episi what? Episiotomy. Episiotomy. Episiotomy. That's how NSYNC would say epizi-otomy You can hit us up on Twitter At MythicalChef or

With the hashtag OpinionCasserole And for more Mythical Kitchen, that's where Nicole and I work You can check us out on YouTube We launch new videos every week Of course, if you want to share pictures Of your dishes, hit us up on Instagram Of course, where else would you do it?

Mythical Kitchen. Don't send us pictures. Come to our house with pictures of your foods. We'll see you next time.