A Hot Dog Is a Sandwich - Dunkin' vs. Starbucks

Episode Date: April 8, 2026

Today, Josh and Nicole put Dunkin' and Starbucks head to head! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich 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. America runs on Duncan. I think it's more like a slow despondent shuffle on Starbucks. This is a hot dog as a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. 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 Cher. And I'm your host. Nicole Iniety. And today we're about to get all messed up on Dunkerchino's, bud. I didn't get a single Dunkinio!

We ain't got no, Dunkin'o. How you got to go to Dunkin' not get a Dunkin'I? I don't know what accent that is. I did not get a Dunkin'Chino, but I did get a dunk of something. You got a... You know what I mean? I got a dunk of something. So we're doing Dunkin' Donuts versus Starbucks,

which is something I've never had side by side before, but they do... Why would you ever... When you're going to one place, why would you go to the other? I've never willingly... I've willingly but never excitedly and purposely gone to a Dunkin' Donuts. They've always been like there in a time of great need and despondency, as you said earlier. Well, why not? Well, let me tell you.

We never grew up with Duncan. Like, it never came to the West Coast. It was very, very recent whenever they came over to the West Coast. The only time I went excitedly and hopefully was the first Duncan that opened in L.A. And where was that? I think it was the first. It could have been first or second, but there was one that opened in Atwater. It was going to sound like a California sketch in Atwater Village.

And then there was one very briefly in like maybe Santa Monica Maybe when I was in college But it was like so rare It was like oh my God The first, it was like when the first Raising Keynes came to Southern California It was like holy crap BFD And I went into Duncan

And I like I remember getting like a donut And a breakfast sandwich and a nice coffee And this is messed up This is so messed up And Duncan if you want to support the show We'll still be here But it was just sort of the worst version

Of all three of those things That I'd maybe ever had in my life That's brutal I was like, this is a way below average from any local donut shop, way below average breakfast sandwich from even like a McDonald's. And then the iced coffee was not only not up to even Starbucks standards, but I would rather just have like a Mick Cafe. Let me tell you, I've always loved Mick Cafes, and I've been saying that for years.

You really have? You didn't know that about me? No. You know so many things. You don't know that I think Mick Cafes are delicious? What do you get at the Mick Cafe? I get an iced coffee, one cream, one sugar. I did not know.

I've never seen you drink a Mick Cafe. Well, you're not noticing hard enough. Apparently, no, when's the last time you would have walked in here with a Mick Cafe? Like a week ago. No, you did not. Yes, I did. Can you confirm this?

We've, we've had, can we check the security cameras? Stop it! I promise you! See, Nicole's walked in here with a Mick Cafe. I get a Mick Caffe and then sometimes I get a McGriddle as well. I know you don't like, you don't like Midgrittles? You don't like Midgrittles? I am not a McGritles fan.

This makes you sound like a curmudgeon. He's right. You and my husband both hate McGritles. Why does your husband hate McGritles? Why does your husband hate McGritles? I think it's the artificial maple taste makes them feel sick. Yeah, yeah. It kind of smells like gasoline.

Yeah. It's that mixed with the sulfur of the eggs. I would like... Oh, I love the sulfury eggs! I would like the McGrittles if it was... And they have this. If it was just like sausage. I think like a two sausage patties shoved inside those little stupid pancakes.

But then it's not breakfast anymore. You need the egg to... Okay, we're not even debating McGrittles right now. We shouldn't be talking about this. This is important to me. But I will say we did get breakfast sandwiches from both of these places. I found out why. Eggs are sulfury, by the way.

I was, like, wondering, because we were cooking with Kala Lema. Kala namak, black salt. Black salt, sulfur salt. That tastes like eggs. And there's something like the cooked protein in egg whites does just contain, like, I don't know if it's hydrogen sulfide. But then the way it interacts with the iron in the egg yolks. So that's why when you, like, really overcook a hardboil egg, it smells extra sulfury. And you get that little green, gray.

That's literally ferrous oxide. It's oxidized eggs. Almost rust. Yeah, isn't that cool? I'll always love like an overcooked hard-boiled egg, though. They remind me of my childhood. I can eat them. I can just eat them infinitely.

Me too. Yeah, yeah. Okay, what do we got here? Okay, so we have sausage, egg, and cheese breakfast sandwiches. They're both muffins, which is important. Yes. I never reach for a English muffin breakfast sandwich. That is exactly what I reach for.

See, me and you have differences. Yeah. Did you think we didn't? Whenever I look in the mirror, I'm like, wow, I really am so similar to Josh. I'm just going to tear this in half like a beast. How are you feeling about this English muffin? I will say the one from Starbucks. Not as many nooks and crannies as I might want.

And I'm not looking for perfection here, but like these all have to measure up to McDonald's because the English muffins at McDonald's... Can I rip this in half? Please. Are like spectacular. The sausage McMuffin with egg. What I call it? Sausage McMuffin with cheese and egg?

They never came up with like a short enough name for that sandwich. Mm-hmm. It's not a short... It's not... They have the egg McMuffin, which has ham on it, and it's just Canadian bacon, but... Don't love that. Don't love Canadian bacon. Never did. It's significantly less good.

That was originally supposed to be an Eggs Benedict sandwich. Really? Was it a holiday? At McDonald's, yeah, yeah. And they were like, this is just too sloppy for people to eat in their car. Yeah. I'm sorry, replace it with cheese. But sausage McMuffin with egg?

Okay. Is that what they call it? I can either confirm nor deny, but Logan can Google it for us. Anyways, sausages and muffin with egg is to me like the greatest breakfast sandwich of all time. Cheese. Is that an artificial butter note I taste? Could be real butter. That's really good.

You think so? Yeah. There's something about the English muffin that I'm like not. It's sourdough tasting. Yeah, yeah. The English muffin has a sourdough note to it. But I don't think they're doing sourdough English muffins. I think they're just using citric acid in prayer.

Starbucks a little bit has that like Trader Joe's effect. What do you think that Starbucks? Say more. You think you like That's the most animated I've seen you about anything in a while I thought our relationship was dead No Starbucks says the Trader Joe's effect

Where you kind of have this memory of it Being at a certain class level Like I still consider Starbucks to be like a little bit fancy Because when I was growing up It was like oh my God This is the expensive coffee shop Compared to your local Generally Cambodian owned donut shop

Right Starbucks was this kind of You know literally the idea of gentrification It was something where you would get a pastry with maybe cardam a minute. And you would sit there. And you would sit there for a long time. It wasn't just a grab and go situation. You would open up your laptop.

And that was the idea behind Starbucks. Yeah. And Starbucks really revolutionized that game in terms of like turning that style of cafe into like a nationwide chain. And so even their food offerings, I think of them as being like a little bit healthier. They would have like even in the grab and go. section. They had like kombucha before anybody else had kombucha. I always remember their protein boxes.

I remember I was, I was location scouting with a girlfriend of mine that was a culinary school friend. And she was the only person I've ever seen actually reached for a protein box. And I distinctly remember her eating it throughout the day. And I'm like, this is class. I'm like, this is a working woman's lunch. You know what I mean? And it totally established. And Starbucks was also the place for a working woman's lunch in that way. It was like pre. It was like pre. It was like Pret-a-manger. We never had that. Yeah, but we never had that. Yeah, yeah.

But that was kind of our version of Starbucks. It's like, this is where if you're like a cool young business woman on the go, yeah, grabbing a lunch at Starbucks is like the place. And Trader Joe is, I think, same thing, where we kind of think that their products as being, like, higher class and healthier, despite the fact that they could be made in the same factories as Big Box stuff. It's all vibes. It's all a vibe-based situation. How do you feel about the English muffin on the Dunkin side?

This is not an English muffin. It's not. It's not. It's not English muffin. What is it, though? So the English muffin of Starbucks is It feels like somebody made it If I were to make an English muffin from scratch

Which is a really fun process It's fun It's a yeast bread that's just cooked on a griddle It's nice Fascinating I never knew English muffins were made that way Until I saw a video of them being made that way I know and it's so cool

Anyways No that is artificial butter on the Starbucks one But the Starbucks one has this like nice Krusty chew to it Not in an obstructive way The Duncan one tastes like pure azodicarbonamide. Are you talking about the insulation in mattresses?

Yeah, correct, correct. It's what's a foaming agent. So it's used to make the insulation in mattresses fluffier. I can literally take the mattresses. Same, same. If you ever see how it works in bread, like, if you get bread that's just like way too fluffy and you're like, how do that happen? And it's like uniform holes, they use what's called a foaming agent.

Oh my gosh. It literally also, the way that the crumb melts on your tongue, it like disappears. versus the Starbucks one, you have to chew through it. I like the chew. I need the chew. I think if I'm eating an English muffin, I need the chew, and I need the nooks and crannies, and I do get that from the Starbucks side.

The Duncan side is more of a breakfast sandwich. The Duncan sausage is wetter. I'll tell you that. And it's also better seasoned. It's thicker wetter and better seasoned, and that's important to me. Sure. But if you just switched out the English muffins,

I think it would be a whole different ballgame, but this Dunkin'ish muffin, it's like a little bit upsetting to me. Which one of these would you rather eat straight up? I think because the bread is the first thing that hits my mouth, the Starbucks one. Same. But if I could just isolate the sausage of the Duncan one and put that maybe in a croissant or something, that would be another situation. Wow, that sausage at Duncan is so good. The best thing is Starbucks, though, did little egg bites?

Oh my God, don't get me started on the egg bites. That's my working man's lunch. America runs on Duncan. Josh and Nicole run on egg bites. Literally, that's... Suvied egg bites. That's my working man's lunch. I'll go, I'll get like, what I do is I get the, um, the egg white bites.

I don't. And then I get the feta, stupid little wrap. Oh my God, the spinach feta wrap. And then I put the egg white bites in the spinach feta wrap. Oh my God. And it'll be like 30 grams of protein. Get a 20 gram protein shaking on black coffee. That's like my road trip breakfast.

I think we actually got that together one time. We probably did. Me, you and David. Why are we always? Wait, we did. Why are we always with each other's spiders? Why is it ever the form? I did exactly that.

I shoved the egg bites inside there and David went, bro. And we like ate it outside the car because he was like, I got to put hot sauce on it. I can't put hot sauce on it while I drive. Yeah, that was coming back from Vidcom because I had gone there straight from freaking France. You were exhausted. That was nuts. I can't. Why do we always hang out with like one of another's partner?

It's never us for it. It's always two plus one. It's so weird. It's so odd. Okay, which one do you like more? Starbucks. Okay, yeah, me too. Why am I getting like a weird citric acid hit?

From the Starbucks one? From something. I don't know. Weird. Anyways. What do we eat next? Okay, do you want to eat or drink? Okay, yeah.

These stupid pink things are staring at me on face. Okay, so I have never in my life of living ordered a refresher based off my own will. Really? Dude, I've been drinking these for over a decade. What? I remember when refreshers first came out when I was like a kid. Yeah. No, wait.

This reminds me of my niece. She's ripping refreshers? I mean, it's such, it's pink and it's happy and there's no, is there caffeine in it? You can't. A lot. There's like so much. There's caffeine in their refreshers. That was the point.

They're made with green unroasted coffee beans. Again, a very cool product that Starbucks, I think, really pioneered. And then I remember after that, like Rockstar came out with a, green caffeine. I'm now at the age of my life where I'm realizing that I'm no longer going to be part of the relevant cultural conversation of what's cool. You know what I mean? Yeah, like the coffee shops, the La La Land, the...

Standing in line for frozen yogurt? I don't know. Whatever the kids are doing now that has taken over in the food scene. They don't go to clubs anymore. The kids don't go clubbing anymore. They drink matrilazes and yogurt. And so now all I want to do is chronicle the cultural importance of the things. we grew up on, which include Starbucks.

Starbucks, like Chipotle, it was, like, very revolutionary in what they did at the time, and that's why they grew so big. But then now they're just chuggy. I know the kids don't say chugie anymore, and they really never even did say chugie, but that's why I'm bringing it back. It's like the Starbucks profession was something that was very revolutionary, right? There's green coffee energy. It's a natural energy drink.

They're putting fruit in it. I had no idea that these had caffeine in there. My niece can no longer drink these. These are stunting her growth. That's how strawberries get you, dude. And then this is the strawberry dragon fruit. I think they couldn't afford. I think Duncan couldn't afford the assayee.

Oh, this is strawberry assay. Strawberry assay on your side. Oh, goddamn assayee in there. And then this is strawberry dragon fruit over at Duncan. They taste so different. They're the same. Again, they're from the same. This is just vitamin water they put in a cup.

This is this, hold on. This is vitamin water. Oh, my God. You're so right. It is literally. Wait, what? Is this not just vitamin water? I don't think so.

Let me see what they say over here. Strawberry dragon fruit just says made with B vitamins and energy from green tea. Dude, look up this. Wasn't there a dragon fruit vitamin water? Yes. Dragon fruit has so little taste. It tastes like nothing. Oh, not the triple X one.

Do you remember the triple X one? There was a triple X. Asi blueberry. Yeah, there was a triple X vitamin water. Was that 50 cents in the commercial? Yeah. Yeah, they had a freshly power-seed dragon fruit. vitamin water, but this doesn't taste that much like it.

I don't know. I think there are how many artificial dragon fruit? You think they're white labeling? Maybe. I think they're just taking vitamin water and putting in a thunk and cup. But there's also green tea in it, quote, unquote. Okay, my actual theory is that there are so few artificial dragon fruit extract manufacturers that, like, they're probably, this is probably the same exact extract that was in

that vitamin water that I wouldn't have had anywhere else because who else is doing artificial dragon fruit extract. I'm not a big dragon fruit fan. I'm also not a big fan of drinks like this. Drinks like this don't serve a purpose. It doesn't serve a purpose for me. Yeah, I would much rather drink a Diet Coke instead of this. It's juice.

It's fake juice. It's fake juice. It's not even juice. If it was juice, it'd be different. I don't like it. I used to get these just because if I wanted something refreshing-ish but needed caffeine, that's what I'd get. Have you ever had an Italian soda? We should bring those back. Make those great again.

What is in Italian? Like limonata and stuff? No, you would like go to a coffee shop And there was something you could order called an Italian soda I've never heard of this before No, you know what I'm talking about? Never ever have heard of this. I think we got some comments about it in our Mormon soda episode

And I never brought it up. I remember going to like a Barnes & Noble And just, you know, sitting there and reading books And going and getting an Italian soda Which is they would put soda water And then one of the many Torani syrups In it, so basically making you a fresh soda And then you could add like, you know, a citrus

or you could add cream to it, you know. But yeah, we should bring those back instead of these refreshers. That's the progenitor of refreshers, kind of, except there's no caffeine. I think so. But that might be where, because Starbucks is like, Frappuccino, Macchiato. You know, like, they have all these Italian-esque names. And that was actually, like, the inspiration behind Starbucks, right?

It was Italian cafe espresso culture. And then we, boy, did we really make that American. We made that American as hell. And tried to sell it back to. Italy and they got run out of town. Rightfully so. I asked my old Italian roommates why there's no Starbucks in Italy. I don't know, man.

Why are there no popsicle stands for the Inuit? And I said, I guess... I love your Italian friend. I guess that's a good point. That's incredible. I do like the little pieces of fruit, question mark. Real fruit, fake fruit? It seems to be real fruit.

It's probably freeze dried and then they soak it. Do I like it? Imagine you're drinking something and you get... It's like money. This costs money. People have made money for this. Everything costs money. I know. It's crazy that people are paying money for this. Coffee I get. Coffee thousands of years. People have been paying money for it. Well, because some people don't like coffee.

Yeah, I guess. Yeah. And they really cornered that market on people not liking coffee, but wanting to go to a coffee shop. This whole time, I thought that a refresher was an Italian soda. But you know. But you thought there was no caffeine in it. You thought it was like, hey, come to Starbucks. Yeah, I literally thought it was an Italian soda. Do you know what a steamer is? The Urban Dictionary. Don't look that up on Urban Dictionary. Don't look up Truffle butter on Urban Dictionary either.

I remember when that happened and I was like, that's something that I like on my fries. Not that. Don't look up, don't you dare. Don't you dare look up, trouble.

Just don't go on Urban Dictionary ever. Well, sometimes, no, sometimes if one of our 25-year-old line cooks says something, I have to look up in Urban Dictionary. Do you think that other 25-year-olds are updating Urban Dictionary with modern definitions of new words?

No, it's our generation trying to figure. it out, huh? So I don't think it's a reliable source. I think you should just talk to people and say, hey, what does that mean? Maybe. Clock it. Period. A steamer is just hot milk with sugar in it. Yum. I know. Right? Yeah, yeah. After 19 years, they're back. Frankie Munis, Brian Cranston, and the rest of the family reunite in Malcolm in the middle, life's still unfair. After 10 years avoiding them how and lowest demand Malcolm be at their

anniversary party, pulling him straight back into their chaos. Malcolm in the middle, life's still unfair. A special four-part event, streaming April 10th on Hulu on Disney Plus. Hi, my name is Lloyd Lockridge, and I'm the host of a new podcast from Odyssey called Family Lour. In this podcast, I'm going to have people on to tell unusual and sometimes far-fetched stories about their families. I've heard my whole life that she invented the margarita. And then we're going to investigate those stories and find out how much of it is true. He gets a patent one month before the Wright brothers.

Oh my God. Please follow and listen to Family Lore, an Odyssey podcast, available now on Apple Podcasts, Spotify, or wherever you get your shows. What's this one? This one is white. This coffee is white. What kind of coffee is this? Read it. It says it.

It says it in shorthand. Ice latte. This is an iced vanilla latte. I never get milky coffee. You should get milky coffee. Why? It's delicious. I made milky coffee this morning.

Can I tell you what happened? Yeah, I mean, I got nothing else to do. I worked out. I have you're stuck here with me. I'm not locked here with here. You're locked in here with me. I skipped the gym this morning because I worked out kind of late last night. Okay.

And so I'm in Julia's not home. It's like three. So long. Do you just stretching? Yeah, I do like an hour of stretching in rehab. So, okay. So it's not like three hours of hard working out. Okay.

I've been doing a lot more. I've been running a lot more. But anyways, Julia's out of town, which is great for me because that means I can just go to the gym for four hours a day. Okay. And I only avoid going at night because I want to spend quality time with her when she's here. But now that she's not here, I can feed the cows and just go to the gym until like 10 o'clock at night. Clock that indeed. So this morning, I woke up and since I didn't have my ears burning from pre-workout,

because I'm going to do that tonight. Your ears burned from pre-workout? Okay. Take the pre-workout. The niacin. The niacin, it goes, it flushes your whole face with blood, your hair. It itches. The only way to stop the hair itching, lift weights.

Okay. So anybody who's struggling to go to the gym, this is actually a hack. Somebody asked me this, and they're like, how do I motivate myself? And I gave, like, I don't know, a sort of pseudo-poetic answer about, like, put your shoes on because once your shoes are on, then you've got to go through the rest of your day and whatever. No, no, no. Drink pre-workout. Okay. If you drink pre-work out and you don't go to the gym, your hair starts burning and you feel like your ears are on fire.

It's so scary. And the only way to cure it is to lift as hard as you can. To expel energy. Yeah, correct, correct. Because there's a bunch of energy going around. Do you make your hair grow? Ah, you want to pluck your eyes out? Maybe.

And so, yeah, the only way to stop it, get under a bench or just start sprinting as fast as you can. No, they say the best way to get over some is to go under a bench. I agree entirely. The point is, I made myself coffee this morning. Okay. And I wanted to make myself milky coffee a treat. You never do that. I never do that.

What kind of milk is it? Do you have fat-free milk? You sickle. Yeah, fair life, 2%. Oh, I love fair life 2%. I know, even more protein than fat-free milk. And I put some of that in a cup. I put a little vanilla extract, Madagascar.

And then my instant espresso, because it's the only coffee I drink now, poured the water on it, capped it, walked out the door, got in the car, took my first sip and went, ah, ah! Because of the Madagascar vanilla? No sugar. I forgot to put Splenda in it. Oh, I don't always put sugar in my coffee. But with vanilla extract and milk and no sugar, that killed me. You're being... Hey, you're being a little bit dramatic. Disgusting.

You drink black coffee with no sugar is crazy. You're crazy. No, black coffee with no sugar, delicious. That's mostly what I'm doing. I drink. 99%. You're being so insane right now. I don't think I'm being insane right now.

I think that you're being insane. I think this is the Cassandra Complex, or I'm the only one that knows the truth. Cassandra Complex. It's in Greek myth. Look it up. Read a book. I don't want to read a book. I don't like reading books anymore.

Chat Chitty p.T. Okay, I will. Chad ChifetyPT. What's the Cassandra Complex? I don't have an account. Do you think work will give me a chat chipete? People are enjoying this? You don't like ice lattes?

It's nice. It's just a little nothing for me. You know what I need? I need it to be more. I need... This is particularly weak. I need American coffee to be more coffee. I need it to just be just dilute...

Not dilute. Concentrate it 50% more. You know what I mean? You know what I mean? I do. My Italian rumors is just called dirty water. I'm still hung up on the fact that you don't like iced coffee with milk without sugar. You don't like the flavor of milk?

I like it not with coffee. That is so strange to me. I will drink a whole cup of milk on ice. And I do sometimes. That's fine. I'm that... Frankly. And that's fine.

I just don't understand the... Because every single morning, I have an espresso with milk, and I don't put any sugar in it. And I love it. It tastes delicious. Don't yuck my yum. Just espresso and milk?

Yeah, and it's delicious. Or sometimes I do iced coffee. a little bit of... You know what I really like espresso with straight foamed milk on top, which I think people call a macchiato? Macchiato. Not a Starbucks Macchiato. That's a perversion of a Macchiato. Correct. Starbucks Macchiato, I don't think means anything.

It means nothing. It's the same as a cappuccino. It's... No, the same as a latte. So a latte is espresso with steamed milk. Yes. A cappuccino is espresso with foamed milk. Yes.

A macchiato is espresso with a float of foamed milk on top and a mix. And a touch and a touch of... Macchiato means Mark. Yeah. And a touch of steamed milk. Interesting. Yeah. And then a Gibraltar or a cortado.

Once it gets to those, I don't know what they are. But those are kind of like the only... Or like a flat white. Flat white? Hi, can I give you some favorite? I don't need a flat white? Flat white, it's a restretto espresso with micros foamed milk or something. I don't know what that means.

I refuse. Yeah. Is it. Is it like... Like, like... Nitro Cold Brew? Nitro cold brew. It's like, it has like a...

You know what I mean? Yeah, yeah, I like that. That was a thing for a while. I remember whenever it would like... People were doing the cup and it would like do this like... It would like this like melty thing on the sides. I loved watching it.

But it would really get me really hyped up and I can't really drink those anymore. Let's talk about the customer experience inside of Starb. When's the last time you felt loved inside of a Starbucks? I used to. 2000... Maybe like 2017. Yeah.

And I've never felt loving a Duncan. No, me neither. I felt straight. I feel straight abuse at a Duncan. I have never felt less human than I am when I had a Duncan Duncan. I feel like I feel like I am a nobody when I walk into a Duncan. And you know what? Sometimes it feels good to feel like a nobody.

Yeah, it feels good. I like it. I like go into places where I feel like a nobody. I generally agree with that, but I still, I kind of want to feel like a nobody who is generally respected as having humanity, though. And that's what I'm missing out of Duncan. Okay, yeah. There's no humanity at Duncan.

No humanity in Duncan. Is it because they're from Boston? But like. Hey, what are you doing I'm from Boston? It could be, I've also just like, I would love to go to like the best Duncan. Where is the best Duncan?

Probably from Boston. I want somebody to like take me to their neighborhood Dunkin. Because the only Dunkin's I've been to are like, we went to one together when we were in New York. We did? Shooting.

Me and you? Yeah, yeah, yeah. Are you sure that was me? Yeah, because it was like me, you, Aton, Julia, your husband. Peverews was there. Right? My father-in-law was with you?

He wasn't with us then, but wasn't he in New York? Yeah, yeah, yeah, yeah. I was there for a wedding. It's because I was there for a wedding. And it just so happens that the wedding coincided with the Nathan's hot dog eating contest. Yeah, I think it was the day of the Nathan's Hot Dog eating contest. We were like going back to the train and we're all kind of tired and sunbeaten and we're like, we need a pick me up.

There's a Dunkin next to like the Coney Island train. station. So we went to like the Coney Island train station Duncan, which is not going to be the best Duncan.

And most of my other Duncan experiences. I remember it was the train was up here and the Duncan was underneath. Yeah, like that's not the best one to go to.

Oh my God. And then most of the other Duncans I've been to are like airports when I'm like probably in a bad state. A little hungover. You know?

And yeah, yeah. And so I've never been to a good Duncan. And then the West Coast of the Duncans that we have are just shambles.

Yeah, they're nothing. There's a Duncan and Julia's hometown, but it's like... Who goes there? No one. It's not kosher.

They're not going there. Only juice. And there's a wonderful kosher bakery right next to it. Exactly. Exactly. Which of these lattes? Do you think either of them are doing a better or worse job? I will say the flavor of the sugar-free vanilla syrup from Duncan tastes better than the Starbucks one.

It's more artificial, but it tastes better. It tastes much better. Also, the Duncan labels that they put on the delivery drinks terrible. The little covers for the mouth holes, terrible. I'm meeting a lot of paper. I'm meeting a lot of paper. Please workshop them. It is a really, really bad sticker.

Work on the stickers you put on the to-go drinks, please, and thank you. It's interesting. All right. I got us a sweet treat. I want a nice little sweet treat. What kind of sweet treat we got? I think I got a banana bread, and then I wrote, surprise me for the donut. Got to find a little whimsy where you can.

What do you think it is? What do you think? Pinkle. Stupid, it's chocolate. I am stupid. Good. Not chocolate cake donut? Is it the worst donut you could ever eat, ever?

I think it probably is my least favorite donut would be a chocolate cake. No, what's my favorite donut? M. Sour cream, buttermilk, old-fashioned? Dude, from Primos. You ever go to Primos? No. Oh, my God.

You got to go. It's a sour cream or buttermilk old-fashioned. Oh, my God. There is an old-school donut shop in L.A. called Primos. They used to be in West L.A., and I think they've moved. I think they may have been bought by Stans, which was like another old-school awesome donut shop. Uh-huh.

But Primos is like the single best donut. And we grew up in this era of like blueberry, basil, bourbon, glazed donuts from the Portland. Crembrillet that you crack. Yeah, all this stuff. And simply the best is that buttermilk old fashion from Primos in Los Angeles. I will eat it. I promise you. That or the Hewelhouser from Stans because it's got peanut butter and banana in it.

I will eat that too. It's a fine donut. I think they just gave me an old donut. I shouldn't have said surprise me. I shouldn't have pressed a surprise me button. I've never had a donut from Duncan that didn't feel so, so, so old. But again, I've only been to terrible nuggets. Like, this could be a vastly unrepresentative sample of what Duncan has to offer.

But this is, if this came from a local donut shop, if this came from, you know, donut prints, would you be happy with it? I'm interested in the fact that there's a level of salt in here I wasn't anticipating. I agree with that. It's a well-seasoned batter. and the glaze on top is enjoyable, but I will say that it tastes a little old. And I would be a little bit disappointed if I got this from, like, a prince or whatever.

Yeah. Especially like a crispy cream. Oh, if they gave me this out of crispy cream, I'd be very upset. Be furious. I wouldn't write a review, a negative review, though. I wouldn't be that mad. That's good because that is the thing you're more prone to do than I am.

I am more prone, yes. Remember the time I yelled at you for giving a negative review? It wasn't even you as your friend. Yes. You yell at me more than people... I was like, you need to keep better company. That banana bread's really good. This is really good.

It's actually very moist. It's more moist than I was anticipating. I thought this was going to be a little bit dry. I have had... Let's talk about this. I once judged an episode of Without a Recipe for the try guys. And they did cinnamon rolls. And it was actually with the Lodge Bread owners.

It makes this giant leavenous and sourdic cinnamon roll. I freaking love Lodge Bread. Dude, they're awesome. But anyways, we're judging this. cinnamon rolls and one of the try guys, his name was Ned Ned. He made a Baklava cinnamon roll. Okay, sounds good.

And I referred to it as like Starbucks level creative. And that was rude? He got tremendously. I mean, it was meant to be a dig. But also like a little bit of, you know, an elevation. But he seemed to get pretty offended by it. But like that's the kind of stuff that Starbucks would have, right?

They'd have like, ooh, it was like cinnamon roll with pistachios. The Baklava collection. Oh, my God. With the honey box. Aclova Cortado. Yeah. Yeah. Oh, my God.

Yeah, totally. And I love that stuff. Yeah. It's like, it's good. If Starbucks just, I don't know, there's, this is old man shaking his fist at cloud. These like stupid, the stupid receipts that are printed on the cups of Starbucks, I don't know. It feels like inhumane. It feels like, um.

You want them to work on that? I just, I want to feel like I'm walking into a place where I feel like a human being as opposed to a number in an app. Sometimes you want to go where everybody knows your name. Yeah? Cheers? Never seen an episode. I've never seen an episode of Cheers either. But yeah, that's kind of like where I'm out.

Like, I feel like there's a level of specialness that Starbucks, I'm talking about all the bad duncan's I've been to. Most of the time I'm going to Starbucks. It's inside of Ralph. It's inside a Target. They're not anything to write home about, you know. Or I'll go to the one that's near the Gelson's in Sherman Oaks. Don't tell people where you go. Why?

They'll come and find you. Dude, come hang out with the Gelson's or Sherman Oaks. They got a Humphrey yogurt inside. What? Do you know this? It used to be a standalone. Okay, this is the thing we got to talk about. The, like, frozen yogurt shops that started in the 80s and 90s as opposed to the 2010s ones.

So, like, not yogurt land and the self-served ones, but the ones that have, like, upsetting sort of, like, diet-cultry things. Oh, like Big Chill. Like, Big Chill. Love Big Chill. They have something called Big Chill that they have, something called Carbolo. light ice cream that was like the fat-free, sugar-free frozen yogurt that they made in the 80s before science was really good enough to make it not taste like poison. Yep.

And they saw how that humphrey yogurt is another one. Never heard of it. They were closing down. And then Gelson's like, do you just want to be inside the Gelsons? The Gelsons sort of ate it. Gelson is like a local kind of fancy markets. Almost like if Gelsons got acquired by Amazon instead of Whole Foods, like they could have been kind of one too, right?

Whole Foods just a little bit more. Gelsons and Bristol Farms are at. as Arawan and Whole Foods. Yeah, that makes sense. They're kind of in the same echelon, but like a little bit older. Yeah. But yeah, they have a hump for yogurt inside, and you can... I didn't know that.

They have like 50 different toppings, but what they do is you can like grind the toppings into the frozen yogurt. Oh, fun. So you're almost making your own custom flavor. It's like Coldstone! Dude, yeah, but they have a machine that grinds it. So you add like pecans and malt powder and like caramel. And they grind in like a malted pecan caramel flavored ice cream. That sounds like so.

much fun. Coming out of the Gelson's in German Oaks, man, it rules. Also, there a pokey bar? Also, yeah. Oh my God. Also, at the food bank that I volunteer at, so much of our stuff comes from Gelsons. We have a relationship with them where Gelsons donates, they're like produce and stuff. I can't stop eating this banana. So we're like giving

out like Rock and Wagner pretzel baguettes at the food bank. I love Rock and Wagner. And Rock and Wagner has a deal with Gelsons. The point is. Josh loves Gelsons. Josh wants to own a Gelsons one day. Okay, I think we should end on a sip of nice black coffee like you want. This is what I'm getting 99% of the time.

Or I've kind of really written into stone my coffee shop order, which is just a medium red eye. What's a red eye for people that don't know? People that don't know. A red eye also called a shot in the dark in some regions. It is black coffee with a shot of espresso in it. That's a lot of caffeine. It's a lot of caffeine.

But if you get like a smaller, like a medium, it's still a hell of a lot of caffeine stuff. But the reason I like it is because I think American coffee it does tend to be like kind of weaker and kind of watery, but then a lot of like espresso is like kind of like too thick for me. So I think actually when you add espresso to American brewed coffee, you get something closer to the coffee that the rest of the world drinks. Okay. Right. You're really like Vietnamese coffee or Turkish coffee or even like Scandinavian coffee.

God, I love Turkish coffee. Even Scandinavian coffee, right? It's like it's not quite as thick as espresso, but it's not nearly as thin as American drip coffee. Yeah. Somewhere in between. So I think adding the espresso to the drip coffee, it's my favorite way to do it. I think that American coffee is like this so it can hydrate the Americans. I like a little bit.

Yeah. Oh, my God, that's burnt. The Pike Place is burnt. The Dunkin one tastes better. Duncan one tastes like water. Dunkin one tastes like tea. Okay, but it's not burnt. God.

The Starbucks one is burnt. Let's be real. The Starbucks one is burnt. And the Duncan one is not burnt, but it's weaker. I'd rather drink the Dunkin one. That's bleak, dude. They're both bad. Josh, both are bad.

It's bad, but, not in the way that you go to a diner and you get like bad coffee and you're like this feels like home. This feels like you've been bamboozled. You know, I want bad coffee at Philippe. You ever get coffee at Philippe? No, and I've been 80 times. Yeah, so

Filippe's has like a 10 cent cup of coffee. I used to, Filippes is the place that invented the French dip. It's an old school lunch counter. I love that place. Where you're going to get like, you know, an $11 roast beef sandwich. And a pickled and a beat pickled egg. And I'm also there getting three cups of coffee.

because it costs like 10 cents each. Oh, fine. And that's the best coffee you'll ever drink. This is pretty sad. Sorry. Who wins? I think none of us would. I think me and you win because we got to rekindle some stuff.

We talked about some good memories we've had. I will say the drinks at Starbucks, also the food at Starbucks, and also the vibe at Starbucks is better than Duncan. Duncan's purpose is you get in, you get out, you go. You know what I mean? We need to have a more experienced, like a Duncan Spalunker. A Duncan Spelunker.

A person who like has explored the Dunkin's and they know which Duncan to take us to. But why do you, but why do you need to search for a good Duncan? Shouldn't the Dunkins just be good? They're a multi-million dollar, almost billion dollar company. Wait, don't you think they should emphasize a little? a little bit on, I don't know, customer service. Once you get past 1500 locations, and 1500 is a lot. So many.

Once you get past 1500, you're done with quality control. You're like, whatever happens, happens. And now we're just hoping that, like, whatever private equity firm invested in our thing doesn't, like, you know, shut us down and scrap us for parts to turn us into, like, an IHop ghost kitchen, you know, for delivery. So, like, at some point, no, you accept the fact that there's good Taco Bells and bad Taco Bells, and you just got to go to the good Taco Bell. And it sucks next to a bad one.

When West Jet first took flight in 1996, the vibes were a bit different. People thought denim on denim was peak fashion, inline skates were everywhere, and two out of three women rocked, the Rachel. While those things stayed in the 90s, one thing that hasn't is that fuzzy feeling you get when WestJet welcomes you on board. Here's to WestJetting since 96. Travel back in time with us and actually travel with us at westjet.com slash 30 years. All right, Nicole.

Hey. We've heard what you and I have to say. What do we say? We just really insulted all of Boston. But now it's time to find out what are there. What are they like in the universe? Time for those like me. We call opinions are like casseroles.

Hey, did you park the car with a car keys? Isn't that mean to make fun of people from Boston with their Bosonian accents? Sorry, did you just make fun of people from Boston with their Bostonian accents just to then say that that is wrong to do? Yeah. I do that a lot. I like do something and then I like feel bad about it. Sure.

But you try and like turn it into a teaching moment for yourself and other people. Yeah. Is that bad? Uh, maybe worse than just not doing it. I don't have the mental capacity or wherewithal to stop myself from doing something bad. You gotta finish the bit. I like to catch myself in the act. You know what I mean?

Sure. Yeah. The one, so I say a lot of things. I say a lot of things that are sometimes correct and then sometimes I say things that are incorrect. I had a really big flub. about Massachusetts geography. You did. How? Could you? I know. I know. And it was in the episode with Ebers from Sorted Food.

Oh, no. And it was like a weird day. I like didn't have that much time to prepare, but I thought I knew it. But I called it, um, River Falls instead of Fall River, I believe. I have to now double-shed-and-every. And everyone got mad at you? Yeah. And also I said it was like south of, I said it was North of Boston. Oh, man. It was Fall River.

And I said it was north of Boston and it's actually south of Boston because it's, Like, if you go north of Boston, that's another state. And I'm like, I don't know where this point is. And so I'm sorry, everybody. I'm ready for one of those opinions, Logan. It's not okay. It's not okay. Hey, Nicole.

Hey, Josh. Hey, hey, whatever guest is on with you guys. Logan. I am currently watching one of the episodes with you guys, Amanda and Nicole's pregnancy cravings. Yeah. And I have a very funky one. One day I had come home from school, and my sister was like, I don't know, six months pregnant.

And I came in through the door and she was eating a slab of toast with cream cheese, potteros, and Guayawa. I don't know if you guys know what that is, but it's kind of like a very thick. Um, almost cubed, like, rendered down Goyava. And I looked at her very sideways, but I didn't even try it, but it was just one of the things that I looked at her. And I was like, what does your body need right now that you are eating this? Um, if you guys can give me your opinions and see if that's something that you guys would potentially try, just let me know. Have a great one, guys. Love the podcast. Take care. Cream cheese, hot cheetos, guayabas.

Which is... That's awesome. It's guava paste. I said quince paste. No, guayava is guava. Yeah, it is guava. I said quince. I mean, like, similar.

Like, you, you kind of like boil them down. Yeah. And then... But I tell you, I got guavas that I thought were Chinese eggplants. Oh, interesting. Or should I... You have the mini green Thai eggplants? Yes, yes, yes.

I got these in, like, a farmer's market box. And there were these, like, very small, underripe guavas. And I, like, cut one open, and it had that kind of, almost, like, foamy seed structure of, like, an eggplant. Okay. I was, like, cool. quarter them and roast them and figure out what to do with them. And then turns out they were guavas. Interesting.

So I just had this like salted olive oil roasted guavas. Were they pink at all? No, they were just purely green and white. Interesting. So it was like a type of guava that I wasn't super familiar with. And then yeah, I just ended up putting it in a salad. Cool. Kind of nice roast of guava.

That sounds delicious. That sounds delicious. So good. Cream cheese and guava based one, awesome combination. Cream cheese and hot Cheetos. Awesome combination. That's my life story, honey. This is like, yeah, pregnant or not, this is a great food.

I feel like this, you could sell this. on the streets right now. Sell them all the streets. Go sell them on the streets. Nice thick toast. More cream cheese toast. I love cream cheese. Yeah.

Avocado replaced all cream cheese. Not anymore. Cream cheese and Nutella. Now cream cheese is healthier than avocado. I was right. We were both raising cream cheese nutella sandwiches? No. I was cream cheese and jelly.

That's right. Cream cheese and strawberry jelly on a Thomas's bagel. Frozen, freezer burnt, straight out of Grandma's freezer. Nice, nice, nice. Never nearly enough cream cheese on it. And I would beg. Nicole, I would beg for more cream cheese. It's not about...

No, it's not healthy. Yeah. Yeah. Yeah. No, yeah, I almost have nothing to say. It's just a perfect combination. And guava paste and cheese is like a really big combo. Yeah, pastelitos.

Pastelitos? Is what they call? Yeah, it's Pasolitos. Yeah, I believe it's Pasolitos. Yeah, I believe it's Pasolito. The term pastel is just used in so many different contexts in so many different Spanish-speaking countries. Yeah.

But yeah, Pasolitos and Guava. I love them. Yum. Hello, Nicole and Josh. I don't know. How do you feel about making rice in the oven? Oh, good. As opposed to making it on the stove.

I feel great. Well, in my opinion, I think it's much easier to put... Which one is, I don't know. We're going to be rice in the oven, because it's much faster. And for, for, like, 30 minutes, like, for instance, brown rice. Brown rice takes longer on the soap top, maybe like 45 minutes. Mm-hmm. And brown rice in the oven, steamed rice, steamed brown rice will take about 30 minutes, 20 to 30 minutes.

Let me know what do you think about that. I don't know about the timing, and I don't know how that would make sense, percent. Same. I'm curious to try it. I cook a lot of brown rice and it's annoying. I like barely cook at home right now. Makes sense. But I will say I've never been a rice baker. Never done it before. For some reason, I don't know why. It just makes me feel like it's going to turn into

like a casseroly mushy texture, which I'm never looking for. But it's just a matter of how much water you put in it, right? True. I'm just one of those people that has been taught to make rice a very specific way. And I will make it that way specifically, Blasmati rice. And your way of doing it is to boil it until it's, what, 80% cooked? Aldente. Al dente, right?

And then you strain it off. Strain it off in cold water, then pour it back into the pot to steam. Yeah. So the Persian way of making rice is incredibly involved and kind of annoying to do. I would love to bake rice to see how it goes. I like doing it if you're, it's kind of funny. We did this video a while ago during the pandemic where I was talking about, I know a lot of friends who don't cook very much that are intimidated by making rice because they've only been they've only been

taught the like steamed rice method right like one to one yeah one to one uh low and slow but then like there's so many variables does your pot lid fit right what is a low heat on your stove if you don't have a quality pan at scorching the bottom and all this and so i did this video where i was like you can you can just boil rice and strain it and we got like so much flack i remember the hate comments People getting really mad about like, oh, white guy, cooking it. It's so easy just to, like, you do the finger method. Rice is a grain that's eaten all throughout the world. It's so many different ways from the American South, to West Africa, to South Asia, to South Asia.

Everywhere it eats rice. Everywhere eats rice. And there's so many different ways to cook it. And the Persian way of fully boiling it and then straining it is a really awesome unique way because then you're rinsing the starch off of the granules, right? And you're seasoning it because you're pouring it into seasoned, like, salted. water. Yeah, yeah. But that's the reason the Bussmati rice and Persian food is like so fluffy.

And individual grains. Individual grains. Right. Which you're not meant to be to eat rice like that in a lot of East Asian cultures because you're using chopsticks and the grains stick together. You know what I mean? It's just like entirely different ways to eat it. And so what I like to do if I'm, you know, if I'm doing a sort of, I don't know if I'm

making a sofrito, if I'm adding meat to the rice, whatever, yeah, you kind of like get it going in a pot and you toast the rice. And then you can pour the stock in, whatever. And then you just cover that, put it in the oven. And it, like, heats it really evenly. Great. So there's no more variable on the stove top. I'm going to try it.

An infinite way to... Good for pilops, huh? Good for pilas. I'm going to try it. I've never done it. I'm going to try it. And the term pilaf. That word, there's, like, 12 different variations.

Palau. Palo. Polov. Uspak plov. You know? Polo and Farsi. Yeah, yeah. I love it.

Josh. Nicole. Oh. James from Massachusetts. You asked Matt. I recently just listened to the episode before Nicole came back. Josh, I hear you. Great impression of Jordan Peterson.

But my take is that I don't buy mayonnaise anymore. I just make it. Oh, that's crazy. It's very easy. Okay. I have a stick blender at home. Roll the ingredients in. Whip it up.

I 1,000% prefer it over anything. storebub. I was wondering if you guys had made us out of any other sort of quote-unquote pretentious takes. That's it. Love you guys. Bye. That's... Okay, the stick blender mayonnaise method. That's great.

Everyone makes it seem so easy. Why can't I do it? What do you mean? Why can't I put the acin oil in there and I put the stick blender I remember what you used to do is you used to make me stream it in with a stick blender. I don't think you have to do that.

No, I've seen so many people not do it, but it doesn't work for me. Also, I didn't, what do you mean? I made you do that. You told, you literally stood next to me and you said, drop by drop. And I said, okay. No, I didn't make you do not. Maybe I had that suggestion. I didn't make you do nothing.

I think it's just time. You just have to dedicate time to it. I've made homemade mayonnaise as good and successfully before. I've just never found it to be better than store-bought. Just buy bottle of cute. Dukes. I don't know. Dukes, Dukes, to me, I don't know.

What would I do to, you can flavor it, but you can always just add your own flavors of Dukes. That's what I do all the time. Yeah, I haven't made my own mayonnaise in a minute. Me neither. And that's okay. Listen, the payoff isn't worth it to me. I think last time I did, it was Rui.

I made a Rui. Oh, wow. I made a Rui. Nobody knows what that is. Rui. It's garlic, saffron, cayenne pepper, paprika. Ruiz. It's like an orange mayonnaise that you serve with something like Bouillabez or Burride.

So the point is, I need to get to that level. I'm jealous. I'm jealous that you're at that level of making your own mayonnaise. And if people came over and I had like a large mason jar, I've just been like, what's that? It's my own mayonnaise. And I keep it there. It's awesome.

I make so many. I make my own sauces all the time. I feel guilty when I buy jarred salsa. I have a weird. I now have a weird relationship. with my fridge and them assisting and cooking at home. I only make my own terriacchi sauce and make it in big batches. Wow.

Yeah, I should be doing that. The mayonnaise is kind of the final frontier for me. You should dedicate a day to just making mayonnaise and finding a way that works for you. Maybe food processes. There's a little time. How do you have a kid? What do you mean? There's so little time and I don't have a kid.

That's what I literally. I don't scroll. Me and you need to have a powwow. And I need to explain to you how different of a person you become when you have a parent. I'm pretty excited about that. What do I do? Just push-ups next to him? You just change.

Lunges and push-ups? Your entire life changes. I spend so much time at the gym. Imagine how much I can make if I wasn't at the gym. You're going to have to change that. But how am I? I'm like, you know, how are I going to... Is that what you're saying?

No, I was going to say. No, certainly not that. It's such a formative part of my identity. What am I going to do? Just give that up. You have to adjust. Oh, my gosh. when you're a parent.

Forms of your identity will literally slough off of you in a painful manner, and you will be reborn along with your child as a new version of yourself. And it's incredible and beautiful and sad and scary, but it's good. All right. I love it. I love store-bought mayonnaise. Me too. That was beautiful, Nicole.

Well, it's true. I know. It's like a phoenix rising from the ashes of a former self. It's a major shift and change in everything you do. And it's awesome. I hope they'll want to experience that. You will. I have faith in you and your wife.

Shoot straight. Yeah, you can do it. One more? One more. One more. Just do it. Hey, Josh. Nicole, I absolutely love the voicemail.

Thanks. I was giving you guys a quick call because my, I guess, pot take or opinion task rule would be my husband whenever I order sushi. Divorce him. Let's say it's like a temporal roll. He, the next day, if I leave it in the fridge,

will microwave it. And I'm not talking about like taking me shut off on things. He did. And then... Boom, boom, boom. I'm here to say wheyo. I think that that's absolutely not okay. I am a strong.

I don't believe her that sushi should be eaten cold. Even if it's tamaro? Hot. But I feel for that you should just have sushi with rice. I'm sorry, not sushi. Have salmon with rice. Or, you know, just like a warm plate of food. Make yourself, in my opinion, you know, like a plate of eggs and rice or something, you know, something warm, something comfortable.

but heating up sushi should be a federal crime. What do you guys think? I think grand larceny should be a federal crime. I actually don't know what grand larceny means I just heard a lot of rap songs. Stealing? It's like stealing. Is it? A lot of...

Grand larceny I think is stealing above a certain value. I've heard it in like eight or nine rap songs. Yeah. It's also, it rhymes with a lot of things. Lorsony? Like e-harmony, grand larceny. So if you're, I guess, rapping about maybe online dating, But in the late 90s to mid-2000s, before that absolutely got big.

And E-Harmony was, if you're talking about that, but then also like a jewelry heist. Oh, yeah. Yeah, yeah. Plenty of fish, huh? I, this is, I guess, my hot take is that sushi, when done properly, shouldn't be that cold. It shouldn't be that cold. But the rice should be warm, in fact. I mean, not like hot.

Can I ask you a question? Warmer than room temperature. Let me ask you. Other than going to a hand roll bar. When have you ever had a sushi roll or a nigeri where the rice was on the warmer side? At most. So here's a privilege. I haven't.

I haven't. Here's a privilege that I have. Here's a point of privilege. I live. I'm going to tell more people where I go all the time. You need to stop. I live in the middle of the most populous sushi bar neighborhood in the entire Sea of Americas. Yes.

Right? Ventura. An unventura boulevard in Sherman Oaks in Studio City. And so there's a lot of really great sushi restaurants that do the very Southern California style of sushi where you can get like a shrimp to poura spicy general roll with fried shallots and eel sauce and whatever. And like the rice is warm. Okay. Warm. And you go to like an omicasse and if they're a place that's worth their salt. And I don't do a lot of omicasse.

Yeah, the rice should be warm. And the fish should be cold. But straight out of the fridge is, it kills it. Cold rice straight out the fridge is terrible. Yeah, that's bad. The texture is bad. Your husband should be a husband, partner, boyfriend, brother? I don't know.

Brother dog? Brother dog. Should be microwaving it. And I would rather, if it's a mayonnaise you roll, you can eat hot mayonnaise. Hot mayonnaise is actually safer, then, you know what I mean? This is going to be safer for him if he's getting it past pasteurization. Josh loves safety. And I love food safety.

Well, that's the thing that I will talk about. Josh is very much about food safety. I licked my hands after handling a lot of mold yesterday. You handled mold? Yeah, a lot of it. What do you mean you handled? bold. So the food bank

because you get some they had to make sure okay good that's nice a bit and I was just

bare hands and I was like oh no like clean my hands like a cat isn't that how that one what's that one show

with Pedro Pascal and Bella Chicks La Strange what's the show with Pedro Pascal and the mushrooms and the spores

Super Mario Josh Logan The last of us the last of us starts the guy licks his fingers

next You're literally going to turn into a spore You're a human spore I think sushi should be hot That's such a rude thing to call someone a spore Sushi should only be hot Let me tell you something about sushi My husband loves to eat breakfast sushi

That means we get a bunch of sushi at night It sits in the fridge And then in the morning he eats it Sometimes does he put in the microwave He doesn't put in the microwave Why? Because he's stupid I would put it in the microwave for all of like three seconds just to get the chill off, but I'm not warming it through. Like microwave on a pot tart.

Seven seconds, it's a pot tart. There was a place near me in the Irvine Spectrum. It was it called Maki Maki. I think it's called Mocky Mocky. And they had a dish that was a whole tempera spicy tuna roll. They would leave it in for so long, though. Just check this out. The spicy tuna would get cooked to.

like a mid-rare, not gray orange because of how much syraccio is in there. Oh my gosh. And so it would be kind of like a hot, raw on the inside like a, like the father's office burger like burger meat that had been cooked to medium rare to rare. Was it good or it was so good? It was so good.

Like juicy, rare cooked tuna mince. And it's not their intention. I don't think so. It could have been I didn't ask. Josh, that was not their intention. I'm sure it wasn't but I don't know. And I don't even think it was rice. I don't know. The line cook in the back got too busy smoking spliffs outside. But it was always like that.

So he must have been always smoking a spliff right when he dropped that roll. And that's how he times it. It's so good. Like the wing stop timers. I understand. I'm in the minority on this and that's fine. Yeah. I don't think you need to like warm it through.

But you know, a spice, whenever you're eating shrimp tempura, that's warm. Yeah. And I think both you can probably stand to give each other some more grace. Yeah. Have you ever thought about just counting to three before you say something at pocket?

Or divorce them. I mean, I don't know. I don't think people should get divorced willingly. There's no such thing as a happy marriage that ends in divorce. You know, there's a problem, the sushi. Get out of here, man. On that note, thank you so much for stopping by a hot dog of the sandwich. The official food podcast of divorce.

I don't agree with that. Today's episode has been sponsored by Johnson and Leibowitz's divorce court. I think you should try other things before you just jump to divorce. I think you should try couples therapy, maybe being separated for a while. try watching that showtime show couple's therapy together. Oh, I love that show. Oh, no.

Get her on, get her on the show. I love you, Orna. You're so smart. We should have heard couples therapy on us. We don't need therapy. We're fine. What's wrong with us? That's what one person always says in couples therapy.

They go, yeah, I'm coming here to support her, but I don't see it. What's the problem? We don't have any problem. Orna, come therapy as us. It'd mean a lot. If you want to be featured on opinions or like cast rolls, hit us up at 833 Dog pod one. And, oh, I should tell.

Subscribe. Subscribe. Subscribe. Have you ever thought about subscribing? Can someone take a picture of what Logan just wrote? Yeah. Yeah, please subscribe. Has anyone ever thought about subscribing to our YouTube channel?

That'd be really cool. It's called a Hot Dog's a Sandwich. Yes, please subscribe to our channel. It's really good. You get updates. Sometimes you get, like, cute little, like, questions on the community tab. Sometimes, you know, there's a picture. And we want you to comment on the picture.

And, yeah, just please subscribe to our channel. It's a really, really, really good channel. It works really hard on it. My favorite thing about it's really, favorite thing about the YouTube channel is that it used to be on the mythical kitchen channel, which has 4 million subscribers. This channel has 50,000 subscribers. Is that bad?

Which is what, 180th? The amount of subscribers? Which one would think? Maybe it'll get 180th of the views. False. More views on the channel with 50,000 subscribers. I don't know how the science works. So YouTube is either broken or lying to everybody.

About how subscribers work. All we know. You must serve the algorithm for the algorithm says you. We crave your clicking of that button. We need it. We need it so bad. Click the button. If you click the button, I can do things like hang out at home.

That was I sound like Emily there. Oh, you really did. All right. I'll see you all later. Bye.