A Hot Dog Is a Sandwich - First Bite vs. Last Bite of Food

Episode Date: October 9, 2024

Today, Josh and Nicole are debating one of the silliest topics yet – what bite of food is actually the best bite – first or last? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen Get 10% off your first month at: https://betterhelp.com/hotdog Get 50% of a lifetime membership at https://rosettastone.com/hotdog 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

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Other conditions applied. See Pennzoil.ca slash warranty for full details. Do you eat your lucky charms all together or do you save your marshmallows for last? The marshmallows always come last and they come in this order. Hearts, stars, and horseshoes, clovers and blue moons, unicorns, rainbows, and then Nicole. Then finally, we get to the tasty red balloons. Superstitious much? Just a little stitious much.

This is a Hot Dog is a Sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates.

I'm your host, Josh Scherer. And I'm your host, Nicole Inayati. And today, I would say this is maybe top five dumbest podcast idea. Oh my gosh! Okay, so what happens is we have this large brainstorming document where we come up with all of our ideas. And then, any time an idea has sat in there for more than a year without us doing it, we eventually throw our hands up and go, ah, we gotta do it.

Because today we are doing, what is the better bite of food? The first bite or the last bite? And at first I was like, ah, funny, dumb, sat in the dock for a year. But now I'm thinking this is maybe the most profound thing. I agree. You really get into psychology with this, right?

Yes, this is one of those psychological podcasts that we love doing so much. I love doing these, because I think we reflect on who we are as people. 100% also. Like our core, our id, is it the id? Yeah, what is it? There's the ego, the super ego, and the id,

and all of them just want to have relations with your mom according to Freud. I think that's what he was saying. Well, oh. Well, I would be with my dad, right? I think so. I don't know how it works. I never was into that. You know what I'm going to do.

I think you would also be shocked at how much this comes up in your day-to-day life. Oh my god, it's so true. Because every time I approach the last bite of food, I almost enter a strange sense of sweet mourning. Really? You have a petit mort? No, le petit mort means something different. It does, I know.

Yeah, Google it. Do you learn that? Wait, say the movie you learned that from on three. One, two, The Bride of Chucky. Trixie and Katya. Oh, I learned from Tiffany, no, Jennifer Tilly in The Bride of Chucky. Oh yeah, no, I got it from, by Trixie and Katya. Oh, I learned from Tiffany, no, Jennifer Tilly in The Bride of Chucky. Oh yeah, no, I got it from, uh, by Trixie and Katya. Oh, that's a fun time.

Yeah, yeah, yeah. No, but any time I'm coming on, when I think of first bite versus last bite, my favorite food in the world is a burrito. A burrito, yeah. A burrito. It is like a large taco, but rolled and sealed on all ends. Correct. Correct. The last bite of a burrito for me is always going to be the best bite.

The butt. The butt of the burrito. And if I'm thinking of specifically my favorite burritos, they're a little very discreet, what is it? Very demure, very thoughtful. Oh, God. But I have not seen the original video. I'm trying with the memes, children.

Please have patience with me. I'm 32 years old by the time Like that trend is that ship has sailed but there's like there are these very discreet burritos from burritos La Palma, right? Sure. Yeah, they're very wet. They had they're filled with guisados are filled with stews. Yes, and so burritos specifically This is gonna be food dependent here on best bite This is all food dependent we We can go through some foods later, yeah. But the final bite of a burrito, when you're eating it somewhat vertically, all the juices are going to pool at the bottom and they're going to sort of wet the effectively it becomes

a dumpling wrapper at that point. At the end, yeah, yeah, yeah. The tortilla. And so you're left with this beautiful pool of all of the juices that have flowed down there and the final bite, I prepare it like a panipuri or like a logme, a perfect bite, I put the right amount of salsa, I take a bite of the raw serrano chili, and then I pop the last bite in my mouth,

and I linger on the thought of this bite for as long as I possibly can, knowing that it is going to be the last bite of food that I have for a while. And there is something that is simultaneously, Nicole, sad about that. That's my last bite of food that I have for a while. And there is something that is simultaneously, Nicole, sad about that. Oh. That's my last bite.

But also… You're so sensy. Also beautiful because I'm there existing in the moment. Wow. You're very sensitive, young man. That's what all my teachers said. So deep. So deep. I mean, I used to care a lot about my final bite being the perfectly constructed bite. And in my heart and my mind that's like a compo… so again, I'm gonna go with Mexican food too like enchiladas when

you have the beautiful enchiladas, the sour cream, the guacamole, a little bit of salsa, rice, beans and there might be a side salad depending if you're in Santa Monica or not, okay? So I think about the final bite being a perfect amalgamation of all of those things on the final spoonful as I take my last bite. The side salad is just iceberg lettuce with some chopped tomato, right? Yes. Yeah, that's the side salad, baby. Uh-huh, the dressing is all the juices of the other stuff. The juices of the enchiladas. So in my mind, that used to be my idea of a perfect bite is getting every single last thing on there. But now, in my old ripe age of 31, I think a spoonful of enchilada, like the center of

it, the soft, delicious center of it, might be the best last bite of food for me. Interesting. With no adornments, just... I mean, yeah, I think by that time, the guacamole has become room temp and the sour cream is room temp and the enchilada isn't necessarily that hot anymore. So I'm not that like on top of it, you know? It's like eating a bowl of cereal. I'll say this about it.

Like eating a bowl of cereal, the first bite is always the best bite for me because everything is at its optimal texture and temperature. So the milk is ice cold, right? The cereal is nice and crunchy and it's light and you eat it and you're like, oh, that's great. But by the end, do I like that? I'm also thinking as I'm speaking, is a cereal milk the best part of a bowl of cereal? Do you think it is? It's tough. Okay, so if we're talking about like the actual science behind this, right? Like there are diminishing returns on your pleasure because of the idea of sensory specific satiety

Right. It's the idea that Satiety not society Not society we do live in a satiety though, but think about the idea of like you haven't had any Flavor in your mouth for a long time. You've just like breakfast drink and water Well breakfast you but even think about like dinner, right? If you have four or five hours between a meal, you know, you haven't tasted anything a long time. You've just been drinking water. Well, breakfast, but even think about like dinner, right? If you have four or five hours between a meal, you know, you haven't tasted anything a long time. You're sucking in air, you're tasting saliva, you're drinking water, maybe a little iced coffee or something. But then you get to that first bite of that enchilada

and the flavors are literally just more new to you at that moment. You haven't experienced that in a while, so you're going to taste them more intensely. And so science would say that as you, as time goes on, each successive bite tastes a little bit less new than the last. Also, you will start to get full at some point, right? Right, right, right. And so then that actually kind of takes longer than people give it credit for though. To get full? Yeah, like the feeling, there's a delayed sense. Okay. That's

what competitive eaters talk about. They're like if you can't do an eating challenge in 20 minutes you probably can't do it in an hour either. But like you do start to get a little bit full, it's not as fun. That said I think there's a violent spike for the last bite. Right. Right? Ascientifically this is all psych, this isn't a hard science, this is like psychological, you know, but to me I like, this is all very romantic to me. It's like, it's like a relationship. I was just about to say it's just like a relationship. It's like, um, leaving a lover with a lingering kiss on your way out the door. So true. You think about that kiss so much more. I was just about to say that, that's so crazy. Than any of the middle. There's this like violent bell curve where the first and the last

are always going to be the most special. Yeah, I was thinking about it. But then that one weird thing she did with her tongue at kiss number 48. No. Yeah, I agree. I was thinking about it. It's like a new relationship, the first bite of food. It's like, oh my God, what is this all about? I'm tasting all the flavors. I'm noticing all the nuances. And then at the end, and then there's that center part where you're just like, oh my god. What is this all about? I'm tasting all the flavors I'm noticing all the nuances and then at the end and then there's that center part where you're just like, okay I guess we're just mosey along. The doldrums. The doldrums of the bowl of cereal.

Oh, they leave their shoes here. Oh, they leave their laundry here. And then it's like, oh the last bite you're like That was good It's so interesting. So cereal is interesting to me What do you think? I am an atypical one person, I think. But cereal enjoy, specifically. I made myself a bowl of cereal for dessert last night. However, it was Magic Spoon, which is the protein cereal.

Oh, boo! Dude, I love Magic Spoon so much. I got six boxes of Magic Spoon that all had like one bowl taken out of them from sporked And they knew how much it meant to me so they left it in my office I have been eating a bowl of magic spoon every single night for dessert Well, I do half water half milk scoop of protein powder a little bit of malt because I'm protein powdering my milk Okay, so I do a cup and a half of magic spoon cereal. This is not an ad I just they made it such a spectacular product the honey nut is

Unreal and I have a white chocolate protein powder, a little bit of malt in there. Shake it in a cocktail shaker with ice. Strain it. I swear to God, this is what I'm doing every single night. Wow. I did this last night. I intentionally depress all the cereal in the milk. This is like a protein-based cereal. Depress the cereal in the milk.

Please explain to the people what depressing cereal is. It's where I just tell the cereal about my childhood. Exactly. No, I take the spoon and I kind of tamp it down into the milk because I like a soaked cereal. Mm-hmm. And Magic Spoon, a lot of protein, protein holds up better than like the porousness of a grain. Is it crunchy? It is super, super crunchy. I've never had Magic Spoon before.

Oh my god, I got three boxes in my office right now. Really? Okay, sick. We'll eat some after this. Okay, cool. But the point is like, I let it set for five minutes. I do dishes, I fold some clothes, whatever I need to do, because to me, cereal isn't good until it has gotten a little bit of sog, right? No.

Apparently, other people don't do that. Why not just eat dry cereal and sip milk afterwards? Because the milk tastes good. I speed run my cereals. You just eat it as fast as you can? Yes, I eat my cereal as fast as I can, literally an olympic sport like I should be timed when I eat cereal It's incredible do there's something to the technique of a last night because my I was really lingering On my last bite of cereal last night so I was like

It's my last bite of something good before I go to bed and what I did I have like very I'm eating I have a very steep bowl not a lot of service area Show me with your area. It's probably like that like almost it could be like a large coffee mug Oh, but like but like one of the ones that you see it lay in like friends They go to Central Park and they get in those comically large. I've never seen friends. Yeah I watched like four episodes of it because I read Matthew Perry's autobiography. Oh, I was really moved by it. Beautiful Yeah, new information about that. Anyways, I Slurped the milk with the last remaining bite of cereal. With vigor.

I slurped the milk with vigor and it brought in extra air into your mouth, which is the reason that ramen tastes better when you slurp it. Same thing with the cereal. And the last bite of that cereal was so much better than the first. Wow. That's so interesting. I guess we're just opposite size of the spectrum, I guess. Well, let's talk about some different foods then.

Okay. Because like cereal is really unique in the sense that for you, it gets worse every second it's in the milk. It gets so much worse. Also, but I like, again, people probably know this, I love old people's cereals. And it's like old, like things like grape-

The ones that were made for the war. I love grape nuts and Weetabix and stuff like that. It can't get soggy out there in Normandy. So I don't know what it is. The second wheatabix any liquid touches it, it's just horrible. So I literally crush it up really, really fast and I just spoon it into my mouth. Use a credit card? No, I use the back of the spoon.

And I just go at it and my milk is always like, I'm on like a whole milk kick right now. Nice. And I also have Fairlife milk milk And I just I just go go at it really really hard and it's so much better than like this I guess it's I'm a texture person because I don't eat oatmeal anymore that much either. Oh, I do love me some oatmeal I hate oatmeal. I will say this. I think the first sip of a drink is Better than the first bite of food. Oh a drink is better than the first bite of food. Oh.

Like imagine like a protein shake, like the coldness of the protein shake, you specifically, yours is protein powder, blueberries, and water, or is it milk? Protein powder, blueberries, peanut butter, little bit of Greek yogurt. If I have a banana, I'll put a banana in there. And the blueberries are frozen. Yeah, yeah. So imagine the first sip of that, how good it is. And imagine like a first sip of beer.

And imagine like a first sip of a latte. Like for me, drinks, it's always the first time it touches your lips or makes contact with your mouth. Food, it's dependent. Like if it's like a crunchy thing, like a Crunchwrap. We talked about this on the podcast a while ago about how passionate you were about a Crunchwrap being hot and fresh out Of I was gonna say out of the oven

No, it's out of a Tortilla griddle press tortilla griddle press it goes into it steams it a little too I'll say the first bite of a crunch wrap is better than the last bite of a crunch wrap That's interesting that's interesting because Taco Bell if I were to make the crunch wrap. That's interesting. That's interesting because Taco Bell, if I were to make the crunch wrap, right? I want to get back to the drink thing in a second because soup is also drink. We've established that. Soup is drink. Soup is drink.

But if I were to make a crunch wrap, the first bite would, it would not be the best bite. It would not be the best bite. It's never the best bite. I've now decided. Because of its hexagonal nature. Because of its hexagonal nature. There's certain foods where I think the first bite of a burger is never going to be the best given its geometry. Well, let me tell you something about me.

I am a food splitter. I've always been a food splitter. You might have not noticed this about me. You cut your burgers in half? I cut my burgers in half. I also... You're gonna hate me. I also cut my burritos in half. Do you really? I cut my burrito. I cut my food in half. I also... You're gonna hate me. I also cut my burritos in half. Do you really? I cut my food in half. Sacrilege.

So I can get the best first bite. Maybe I subconsciously am a first biter girl now. I think you are. I think now I am. I think before I was like, the last bite has to be perfectly curated. Everything has to be in its place. It was like a perfectionist situation. But now I'm like, screw it.

The first bite, I'm gonna get everything and it's gonna be so good I'm gonna tilt my head. I'm gonna bite into it's gonna be delicious. You're out there demanding your own pleasure Nicole. That's incredible Think about something you're good at now think about how you got there Chances are you had someone to help you get started if you're thinking at. Now think about how you got there. Chances are you had someone to help you get started. If you're thinking about starting to invest, Questrade's award-winning support team is here to help you learn how to become a better investor. From placing your first trade to setting up customized stock alerts, we're always by your side. Just a few of the reasons why we are Canada's number

one rated online broker by MoneySense. Get started today at Questrade.com. When your celebration of life is prepaid in advance, it becomes a gift from you to your family later because no one should have to plan for a loss while they're experiencing one. Paying in advance protects your loved ones and gives you the peace of mind you deserve. Let us help you plan every detail with professionalism and compassion. We are your local Dignity Memorial provider. Find us at DignityMemorial.ca. I treat the first bite of food simply as a means to set up the next bite, to set up a good bite. So it's like biting the cigar.

Literally, yes. A burrito, I literally am like, I'm nibbling off because the tortilla always bunches at the end. It has to, at the top. Yeah, I'm literally like chewing through that plain tortilla, deliberately not going far enough in to get delicious toppings. Pleated, it's pleated. It's ple at the top. Yeah, I'm literally like chewing through that plain tortilla deliberately not going far enough in to get delicious It's pleated. It's pleated. Yeah, I'm Lord chewing through that and I'm like, let me give myself a little amuse-bouche of plain Tort, you know, sometimes I'll lube it up with some chili dare bowl or some salsa or whatever But I'm like literally setting up for my first perfect bite in a burger if it if it's a thick burger, I'll cut it in half. But like a thin, you know, kind of backyard burger, like if I'm making at home like a quarter pound of meat or less,

I'm not gonna cut it in half. But what I want to do is like expose the angles to be able to fit more into my mouth, you know what I'm saying? I feel like cutting it allows it to, allows me to fit more in my mouth. Cutting it does, but then you lose the Socratic form of what a burger is and that's a burger is circle You hold a circle a burrito is long tube. What is a half circle? Not circles a half circles on a burrito Okay, that's the day's in love. No, I'm talking about burger right now. I'm talking about burger. Okay, so what if it's so what? You ever share you never share food. You're not a food sharer, Josh Sharer?

No, no, I am, and I almost always, yeah, but that's, I mostly share food if I go to like a fancy restaurant. In which case, I don't, the last burger I remember splitting, it's at a fancy French bistro called Petit Trois. The burger ends up costing like $40, but it is insane. Do you slice that one in half? Because I'm always there with people.

I'm never just eating that as a meal myself. That'd be crazy. That'd be crazy. That foie gras. Oh my god, foie gras, bordelais on it. It's just really, but there's still special sauce and American cheese. It just rules. But like, yeah, you do sacrifice a lot by cutting that burger into multiple pieces.

Well, it's such a wet burger. It is also a very wet burger. Most of the burgers we're eating at this 2024, they're quite wet. We have wetted our burgers more than we did in the past. No burgers are very dry anymore. I was actually thinking when you were talking about the Burritos La Palma burrito, and how wet it is, I was like,

wow, I eat a lot of dry ass burritos. Oh, that's interesting. But I wet it with salsas. I do appreciate like a post wet burrito. Yeah Yeah, I've been I've another I have another food. I'm gonna throw into the ring. Wait. I was gonna know some Socratic forms and hamburgers. Well, okay. Okay. Okay. Okay Something something I know I'm sorry something I noticed Manic about this something I noticed in the early days of Instagram if you posted a picture of a burger cut in half

Something I noticed in the early days of Instagram, if you posted a picture of a burger cut in half, this one picture still got likes on Instagram and it wasn't all reels. The good old days. Oh God, I worked on my food photography for nothing. But if you posted a picture of a whole burger, it would get double the likes as that same burger cut in half.

Did you test this? Yes, I remember even me and Eli A. Ruth from Foodbeast talked about this. Wow, really? Yeah, because that was the nature of food blogging back in the day. But it like speaks to the idea that people associate a burger with like whole circle, right? That's the cartoon form.

And I think it even affects your own enjoyment of it while eating it. Wow, you really think that? Well, I… Oh my gosh, how do I eat a burger? Do I use one hand to eat a burger or do I use two hands to eat a burger? It depends where the burger is from. You one hand it like a Carl's Jr. baddie? Yeah, I one hand it, but I always use it literally sometimes causes problems in our thumbnails

when we're taking thumbs and me holding a burger. You hold the butt? I hold, but I don't like, Chappie, who is our lovely thumbnail photographer, and they do incredible work, um, always wants me to hold the burger with my th- only my thumb supporting it. But you can't do that. But you can't do that, because oftentimes it's wet and the bun is falling out, and so I always hold burgers with my pinky and my thumb underneath, and it's this weird claw

motion. But I think I get a lot more joy out of eating a burrito that is not cut in half, feeling the weight, feeling the heft of it. A sub sandwich, same thing. A party sub does not eat the same as a huggie. You take a big slice of a sub instead of eating the whole huggie. Really? I wish more people sliced sub sandwiches in like fourths to make it more easier to manage.

Wow! No, no, no. No? No. Like when you go to Bay City, it's a great sandwich spot in Santa Monica. What are you doing? Yeah, I mean, that's cut in half because I'm getting a large sandwich, but I think there is something to, I think, you know what part of it is? I'm constantly manicuring my food like a landscape artist trimming hedges to try and get to the

best bits. Oh really? Do you ever do that? You're like halfway through a burrito and they're like, it's too much rice, so I'm gonna take it out right now. That's gonna increase my enjoyment for the next two or three bites by at least 20%. Do I do that? I don't think, do I do that?

No, I don't do that. I don't do that. I don't find value in that anymore. I think when I was younger and I cared a lot more, but now I don't care anymore What's wrong with me? Where's all the joy gone and my in my in my food? No, but I mean joy joy and pain are just sides of the same coin, right? Like I think what you found is Comfortability, you know, and I'm not I'm still out here chasing the high of a wet ass of a burrito You know? Stop chasing that wet ass, Josh.

You know what the best bite of a burrito is? All right, so this only works with big sloppy ones, right? Big sloppy wet ones. But you're eating it over the foil that it came in. Yes. And all of the drippings are dripping down. You get to the last bite and you take it and you flip it over into the drippings and you swipe it up and you just go and slurp it in your mouth.

I bring the foil to my face and I lick it off. We call it the Zamboni. Are we gross? No, everybody else is just bruised. We're not gross, we're awesome. Now here's a fun one. Desserts and ice creams, because you know dessert and ice cream

is all about pleasure and enjoyment. You know you don't need it, but we want it, right? I think first, when we talk about first and last bite of food, like one cereal was an interesting example, right? For you it gets worse as it sits, for me it only gets better as it sits. So we're going to be opposite graphs on that one. But drinks, right? Sometimes a cocktail, a Negroni's a great example.

I like the first sip of a cocktail always. To me, there's a point where it like, if it's an up cocktail, if there's no ice, the first sip is always gonna be the best because that is when it is coldest and there's nothing keeping it colder. But to me, something like an old fashioned or a Negroni, something that has a big rock in it

and something that is not shaken or stirred on ice, that needs time to dilute. So the first sip of a Negroni, like a Negroni is always best to me towards the end, probably 60% of the way through. Because it's gotten enough dilution and coldness to really like temper the astringency of the Campari. Interesting. So I think it's that initial tang and bitterness that hits me that's the most pleasant part. It's not the end of the Negroni is the worst part for me. Why are we so different? We're so similar.

Well, I think that that makes us a good podcast. You have something to talk about. If you were just like… If you were surrounded by yes men. Yeah, I don't know. I think it's that initial astringency. I love that initial astringency of a cocktail. Like even if it's a margarita, like the first hit, the first time…

So if I'm having a margarita, it probably has a salt or tahini rim, right? Imagine the first time it hits your tongue and you're taking a sip of the cocktail and you're smelling the lime. That is like by far, like exponentially a more pleasant experience than the watered down bits at the bottom of the margarita. I literally started salivating envisioning myself drinking margarita right now. It's so harmonious, like the way your tongue hits like the salt and the acid and the alcohol and the ice.

I think it's really beautiful and I don't get that at the last tail end of the cocktail. So my favorite cocktail is the penicillin, right? And the interesting thing about the penicillin is you either do a spoon float or a spritz. I just prefer spritz. I think it's super, super smoky Isla Scotch. Yeah, okay. Like a LaFroeg or like a Pete Monster or something like that. Something heady, yeah.

And it creates this like beautiful campfire aroma, but it's only a spritz, so you're not tasting the smoke as much, but you do experience the aroma. And so the first sip of that is always so bracing and biting, but then finishes refreshing and sweet and citrusy. And then you're right, every successive sip after that isn't as good because you're losing the aromas from the spritz. So I think that kind of speaks to the idea of like, if you are in a craftsman's hands for certain foods, and this comes

down to like, a lot of stuff, right? you know burger like burgers there's like an artisanal craft to it okay all of these toppings should be stacked in a way when it lands to you that is ideal in the same way that this cocktail is constructed in a way or even margarita yeah but that's what you're hoping for but then you ever take a bite of a burger and the topping starts slipping out and then you start just you're like a field medic trying to cram the entrails back in the burger get back in there. You know so I think there's something to that honoring the first bite of food because that

was the way that it was meant to be eaten but then the last bite gives you control like you portioning out the right amount of iceberg lettuce and sour cream. Also you can be responsible for your own happiness so if that means removing a tomato from the burger that they forgot to remove, or if it means cutting it in half, or if it means shoving french fries into it, making it monkey style, or whatever they call it. Like you have free will to... The second food beast in Eli Aruf reference of the day. Shout out Eli.

We should bring Eli on the show one time. Yeah, I think it'd be fun. Yeah, I think you can... You're the master of your own happiness, and you don't need to leave it to the chef to do it all the time You don't need to leave it up to to god or whoever you think is up there I think there's one food that we can agree on huh with a first bite What is it? I don't know if it's always gonna be the first thing Yeah, but it's all about the last but it is definitely not the best. I want to talk about dessert too. So bring it on What is it? First bite of pizza? The first bite is the best, but the last bite is definitely not the best. I want to talk about dessert too, so bring it on.

Pizza. First bite of pizza? No, but I don't even believe that. I think the fourth bite. The fifth bite of pizza is the best. The fifth bite? Yeah. Because it's one bite the tip, two side, side, then two, three, side, side, and then fold.

Yeah, the foldy. The first fold. The first fold is the best bite. I used to be a crust eater first, do you know that? To get it out of the way or because you enjoyed it? Yeah, yeah, to get it out of the way. I respect that. I still do that. Oh, you dessert. Ice cream. First bite, last bite. I like ice cream soup.

Same. Me and Julia have a beautiful symbiotic relationship where she takes a pint out of the freezer and she starts eating it just, she sometimes she likes to eat it with a fork because it's so hard and then by the time she's had her fill I take it and I warm it up in my hands and I start scraping the slightly melted ice cream off the side. I love melted ice cream. I love ice cream

soup. Same I think there needs to be like a bit of like what's it called like an amorphous solid or like a non-Newtonian fluid non-Newtonian fluid? Yeah, yeah Right. It's gotta have be that like one touch can turn it to liquid, but there's still structure to it I think we're just like drinking creme anglaise. Yeah Time that's what we're getting at like if we could if it was like not frowned upon by society We would just drink like this glass would be filled with creme anglaise right now. I'm we should it's like hot chocolate But just egg flavored that's all protein powder is isn't it? It's creme Anglaise right now. I'm pretty sure. We should. It's like hot chocolate, but just egg flavored. That's all protein powder is, isn't it?

It's Creme Anglaise. I mean, pretty much. It's just better for you? Yeah, if that would help you drink it more. Yeah, protein powder is just like Creme Anglaise. What do you mean? It's protein, which is eggs, and sweetener. Wait, it is protein, which is eggs.

That's the statement that I'd like to harp on real quick. It is not. You can get egg white protein. It just smells like old gym farts. If you want to drink that... Is this me trying to relate to you? I'm so sorry. That's what I get for trying to be on the same side as you.

Where'd we land on this? I think it's food dependent. Yep. But also, if you care about it, you're gonna care about it. Yeah. That's it. If you care enough about your last bite of food on your first bite of food, you're gonna care.

And that's it. That's a fair point. If you put any thought into this, you likely enjoy food more than the next person. I totally agree with the idea of sensory-specific satiety that scientifically the first bite of food is gonna taste better. But to me, man... That romantic last bite, it just... Ugh!

There's nothing like it. Oh, you just, you feel the final touch on your fingers for forever. Right. And that burrito just... wetting your mouth. Gives you a little kiss goodbye. Man. Until you meet again.

God, when's lunch? RBC has helped millions of young Canadians turn their most-likelies into most-definitelys, making their ideas happen with scholarships, internships, and skill development, plus resources for artists and athletes. Learn more at rbc.com slash support youth. So I first came to Edward Jones with a great deal of trepidation. When I first met with my advisor, and I really was feeling vulnerable about what I would have to share, I was of course pleasantly surprised to find that there was absolutely no judgment

and a lot of support. And when it was time to get serious, he really took my hand and helped me to do that. Edward Jones. We do money differently. Visit edwardjones.ca slash different. All right, Nicole, you've heard what you and I have to say. Now it's time to find out what other wacky yetis are rattling out there in the universe. It's time for a little segment we call Opinions are like casseroles.

call opinions are like casserole. Welcome to our casserole. They smell like onions. I'm your host, Josh. Air. We already did this. You know what really bothers me about working from home? What the bidet that we have doesn't fit on our toilet, which is cool. Cause normally I'm at, you know, I'd rather be getting paid for it. And so normally I'm doing it at work where we have doesn't fit on our toilet, which is cool because normally I'm at you know I'd rather be getting paid for it and so normally I'm doing it at work

where we have the days. We're getting paid at home to do it too if you're working from home. Yeah yeah I know that adds up. Anyways but I'm saying like on mornings when well Maggie hold off on the opinion real quick on mornings when I am coming to the office and I'm like I could go right now at home but no I'm gonna I'm gonna wait it out until I get to work. I don't care about your bowel movements right now. It's pretty messed up. I care about other things. That's the real last bite of food. Are you okay? Let's get into that opinion so I shut the hell up. A Cheeto is a corn chip with cheese on it and that makes it a nacho.

Thank you. No. Well, a Cheeto is not a corn chip. It's a puffed corn snack, I believe is what we decided. Yeah, and I think I would agree with that distinction. Although initially I balked at it, but when you think about like, well, our pretzels chips, it's like, no, they're in the same aisle and they're in the same

bag of flaming hot munchies. They have chips. Do you remember when your school got flaming hot munchies? My school didn't have that. Your school didn't have? What did your school have? What sort of snacks? Baked. Baked chips. But like, exclusively. Only baked chips.

What about like your elementary school? I don't remember. Baked. Baked chips. But like, exclusively. Only baked chips. What about like your elementary school? I don't remember. Cause they passed like a new act when we were in, god I think it wasn't until my freshman year in high school. They passed a new act where they had to get rid of all sodas, and they instead had Izzy's. Oh yeah we had Izzy's! Oh I love-

You had Izzy's? Dude, Izzy made- they're good. Oh I loved Izzy's. They made bank off Chipotle. They're still at Chipotle's. No way. Even though they have Ollypop as well and school contracts in California. Incredible.

Because they had like 3% juice or something. Yo, the orange Izzy's, ooh, the Clementine Izzy's. Ooh, that was my SHIT. And they replaced all of the fried chips with baked chips. And I was like, well great, I'm no longer eating chips ever. Yeah, yeah, yeah. We used to do something called nutrition. Yeah.

And we would have food. What I used to do all the time was- They changed recess to nutrition. Yeah. We got, I used to get a buttered bagel with cream cheese, and then I would put the baked hot Cheetos on there. That was a good time. Oh, hell yeah, dude.

That was such a good time. What do you feel about this? Uh, no, no. Nacho is short for Ignacio. Cannot be powdered cheese. Right? Such a good time. What do you feel about this? Uh, no, no nacho Ignacio Right Ignacio Ayala being the chef who invented it in piedras negras Coahuila So yeah, so no a Cheetos out of nacho nice try silly Yeah, get that lawyer BS out of town with us. We're not falling for it. Can't be powdered cheese Hey, Josh and Nicole. It's Iram from El Paso. Big, big, big fan.

El Paso. Shout out to Chewy's Tacos. Recently, Matt Pat, funny enough, had a video where he was talking about how taste buds change every few weeks. And I was wondering the relationship between that and seasoning to the edge, right? Because let's say you're at a fine dining restaurant and the chef you've worked under has a particular salt level that he like, that's his match. Is that seasoning to the edge to the who's setting the standard of the edge, right? Is it the head chef, the person, the individual, or the customer in that scenario? I don't know. It was just something interesting I thought of. Thank you.

Such an interesting question to ask. Fantastic question. And calls into question a lot of what we think of the idea as like expertise and mastery in a certain way. I almost want to save this as a podcast. I think I just want to answer it real quick. Yeah, yeah, yeah. It's probably tough to title and thumb. Sure, okay, fine, fine, fine.

We're running a business here. You're right, you're right, you're right. So to explain what he's talking about seasoning to the edge is this idea that if one more grain of salt added to a bite of food would make it too salty, you want that perfect level. Balance. But it tends to be pretty high.

Salt is far and away the most important ingredient in any kitchen, in any recipe. Correct. No matter what. As far as who sets the idea of what the edge is, if the, if the question in any kitchen is who's setting it, it's the head chef, right? Right. Teaching everybody else. But what happens when that head chef's taste buds change?

Um, the, One of the chefs that I worked for, a lot of his cooks would be like, I always salt it a little bit less than he does because this dude been smoking cigarette, just chain smoking cigarettes and a lot of chefs have and they do dull your taste buds. This dude been chain smoking for 20 years and I would have food cooked by him that was seasoned to his edge that I would taste and say this is over. And so like his cooks literally had to be like, yo, I think we got to season this a little bit less. And like it almost caused a bit of an issue because he was like, this is wrong. Like dude, we're getting complaints from customers. Right, right. Yeah. So that's actually a really astute

question and a real issue that comes up. Yeah, and I will say this whenever you say soothing to the edge, the edge of salt isn't as thin of a line as you're thinking. Like there's- that whole one grain is BS. Yeah, it's not actually one grain. I think whenever you add like a like an eighth of a teaspoon of salt, that's whenever you can notice it. I will say though, it's it's more like the edge. I'm thinking about like a like an actual mountain edge right now. Yeah, and like where the bar is set where you can't pass it I would say the bar is like a Feet like a foot like one foot away. Yeah. Yeah, and like you need to be able to determine that for yourself Does that make sense? Probably not. Do you ever like really like over salt stuff at home?

Like have you? I'm a... The thing about me is I have a saltier... I'm a saltier person than David is. So I salt my foods a little heavily. I also put a little bit more fat in my foods than probably his mom or my mom or he does for himself. So I think my foods always taste a little bit better

because of that. Because I'm trained in a way to… My problem is I'm trained to make food taste good no matter what. So it's really hard to unlearn that whenever the things that make food taste good are fat and salt. So I don't know. I find myself there with so many recipes that I'm cooking at home where I'm like, I know the three things that would make this immediately better is butter, lemon, and salt. Right. Because you're balancing just fat, salt, and acid and those things just they really coalesce into something beautiful but then I'll have to like stop myself because I'm like well this is a Wednesday it doesn't need to be the best

thing you've ever made. You want to eat something a little light and healthy. Yeah. And so yeah having like train yourself away from seasoning to the edge constantly. The other day I over salted oatmeal. That's silly. It's like so dumb, but I was just like- Stop putting salt in it. What do you need? Why do you need to have salt?

Dude, I salt my protein shakes. You've salted a milkshake one time and it absolutely changed my life. That's what I'm saying though. Like salt is the most important ingredient and sometimes- But you don't need to season it like that. Yeah, you don't need to ride the edge of your oatmeal, dude No, you don't you really don't Great question. Very good question. Hello

This is Darren and Chico, California Chico. I've occasionally gone to Chili cook-offs. Hell yeah where the spectrum of things brought is kind of confused There's all-meat chili with no be yes. There's of confusing. There's all meat chili with no beans. There's vegetarian chili. There's chili with no tomatoes. Somebody had to say it. It left me with the question, is there a definition of chili

that doesn't allow you to include shrimp curry as chili? Yeah. You guys are great, thanks. Shrimp chili. Is that a thing that exists? This is fascinating to me because we did a whole podcast about chili. I think we called it is chili soup, but I literally said that chili is an American curry. Obviously chili con carne is from Mexico, but like the importance of chili in American

cuisine, the fact that you go from the San Antonio Chili Queens cooking a legit Mexican recipe to an immigrant from- Macedonia? Macedonia in Cincinnati, making hot dog slop with ketchup and cinnamon and chocolate. And those are both accepted as chili. Yeah, how far can we stray from that? Because you talk to somebody from Texas, right?

They'll say that a bowl of Texas red has no tomatoes nor beans in it. Right? And you eat a bowl of Texas red and you're like, damn, this is one of the greatest things ever had. I don't think I've ever had it before. Oh, God. It's, I mean, so close to the carne de guisada. It's just like, and the meat tends to not be ground.

It's like- Shredded? Not even shredded. It's very thinly cubed. Oh, yeah. And that's the way that I tend to cook my chili. If I'm making my best chili for a chili cook-off, I tend to put beans in it and a little bit of tomato because that's what people expect.

And I don't want to give them something completely out of it, but I'll take chuck and I'll cut it into centimeter cubes and I'll render that down, toast all the chili powder in the actual fat I'll use fresh chilies like I do something a little bit close to Texas red But also with the expectation of people probably gonna want beans yeah in there I've been to chili cookoffs where I've been a weird amount of chili cook. Have you like entered chili cookoffs? Yeah, I mean like not like big ones, but like no throw them You're such a dad man. I've been brought in as like a ringer to like multiple people's corporate chili cook-offs.

I know the florist one, right? The florist one, yeah. There was a buddy's law firm, my girlfriend, my ex-girlfriend's law firm. And at that one, I lost to, this is why this is personal to me, it was a like chicken white chili that was literally canned or take a chili's and just a ton of like cream with like shredded rotisserie chicken. Oh man. And I lost to it. You got lost to that? And I, she listen she was, I think it was it was more a popularity contest. I'm saying nepotism but I was literally like this is not chili under no definition of chili. Is it is chili a shrimp curry would have been more I think it actually was a partner's daughter a

Curry would have been more chili like than this chili that I lost to and so I think you are correct I think we use the term chili in America in the same way that the term curry Which is also a pretty loaded term is used in like South Asian cooking. Or at least in Britain, where they just say curry for everything. This is so personal to you. Wow. I've never heard this story. I love a new story. I love when you tell me a new story. We finally got one. It's been a long time since you told me a new story. We were repeating a lot of the old ones. I only make Mormon mom chili from like allreci recipes.com. That's who I am.

That's the most popular kind of chili in America, right? I take whatever ground meat I had in the freezer. I thaw it out. I take out some cans of some canned tomatoes I take out some canned beans. I throw it in an Instapont, C'est la vie, whatever in a few hours. I have dinner That's how I cook chili. I Unfortunately, I wish I had more, like, love, care, and attention for chili. I just... I'm not that person. You should go balls out on a chili one day and see what happens. I'm just not that person, Josh.

Dude, it rips, man. Balls out chili? I don't want to make balls out chili. I want my balls to stay in. Because I'll make balls in chili a fair amount, too. Like, I have a pound of ground turkey. I don't know what to do with it. I got some tomato paste and I always have spices. Yeah, yeah, yeah. Cans of beans. I'll make balls in chili and enjoy it, but like. What's balls out chili?

Balls out chili is where you're like, you are treating this chili with the same intensity as if you were making like Julia Child's Buff Bourguignon recipe, right? You're like, you're layering, you're seasoning. I made chili for Julia's boss, who loves chili more than any other food. And it was his birthday.

And we were like, you know, we had six for coworkers over. And I was just like, I want to make the best chili I've ever made in my life. And what did he say when he had it? He said it was the, I'm going to flex for a second. Rachel Ray, sorry if this comes back to you. But he said his previous favorite chili was Rachel Ray's. Now it's mine.

Oh. Love you, Rachel. Come on the show. Oh, yeah, that'd be great. Um, do you have any more opinions, Maggie? We have one more! One more opinion! Like a poblano cheddar cornbread. This is Leighton, AKA Dragon. Long time, second time.

Sup, Dragon. So, for my controversial opinion, coconuts have hair. Okay. Coconuts produce milk. What's gonna go on? Coconuts are not cold-blooded, and coconuts do not lay eggs.

Okay. Therefore, coconuts are mammals. Okay, Dragon. Thank you. Okay, put down the magic mushrooms, Dragon I rest my case your honor. There's one thing that's missing a heartbeat It produces milk, but what of the teats Leighton? What do you mean you got to make though you got to make your own teats the holes the through the bowling ball things teats is

Not holes. Yeah, they your own teats. The holes, the bowling ball things? Teats is not holes. Yeah, they are. Is teats holes? Teats is one way hole. I think of teats as... Teats one way hole. Well, things can get in there. You ever had a clogged nipple? No, I've never had a clogged nipple.

That's a thing that can happen. A girl like me had a clogged... What was it clogged with? I had a clogged duct. Well, yeah. So I guess given Nicole's clogged nipple duct, I do accept that coconuts are mammals It normally only happens to pregnant people, but I had a clogged up ones and you don't want to know Stop plunger. Um, I I do I do oh

No, oh no, I do want to say the general... This podcast just became NC17! Only second base. The general argument that a coconut is not cold-blooded and does not lay eggs. I think that's tough, right? This sign is not cold-blooded and does not lay eggs. I'm telling you heartbeat. It's not...

There's no heartbeat. It doesn't have eyes. It doesn't have ears. It doesn't have a central nervous system. It doesn't have, I don't know, a thymus gland. It's not a mammal. You know what this argument is structured like? What? It's structured like the argument anyone would have who has ever gone on Twitter

and said, debate me. Why won't you debate me? It's like, no, because you're just gonna say stuff like coconuts aren't cold-blooded and produce milk, ergo, they're mammals. And then I have to waste my energy describing why that's false. I know, but this is big debate me on Twitter energy.

They're not warm-blooded, they're no-blooded. Zero blood, zero blood in a coconut. So they're xenomorphs. Are xenomorphs? I don't know. I don't know. It's the creature from Alien. I feel like I should re-watch most of the Alien franchise. You should watch it in, yeah. I really like Prometheus. I saw that in theaters, but I was in a state in which I cannot remember any of the plot. It was like one in the morning. I don't know how. And I was the only one there. All my friends were supposed to go. You went to a movie by yourself at one o'clock in the

morning. All my friends were supposed to go. And like my friend Hannah was like in a sorority. And for some reason, the sorority was like employed to do the marketing for the local theater of this. And she was like, Hey, everybody, guys, we got Prometheus, Akiyo t-shirts and you're all gonna come out and it's like a midnight premiere and me and all my buddies were like, yeah, and then it came time to actually go and all my buddies were like, no. And I'm like, well, I'm going. I think I rode my bike there. By yourself? He was like freshman year in college. This is the second new story of the day. Yeah. Josh, I don't know what you're doing,

whatever kind of work you're doing outside of here, but I'm loving the new stories. Bringing up old things. So did they, they're also loving the new stories. That's great, I'll start telling the new stories. Maggie, you're liking the new stories? Love it. So good.

I'll tell you about the time, no, you've heard this story. I saw Disney, Pixar's Brave in that same theater. Oh, I ended up throwing up in the bathroom for a couple hours. Anyways, that's about all of our time. And on that note, thank you for listening to A Hot Dog Gives a Sandwich. We got new audio-only episodes every Wednesday on wherever you get your podcasts

and a video version here on YouTube every Sunday. Back then, the labels weren't as clear as they are today. What are you talking about? The labels today, they're like, oh, this is five, this is 10. Oh, we got new episodes out all the time. Wednesdays, audio. Did you say it?

I just said that. I was just. If you want to be featured on opinions like Castrol's, give us a ring and leave a quick message at 833. They weren't even like sealed back then. They were just like wrapped in plastic and there'd just be like a label. But what did that mean?

Nobody knew. For more Mythical Kitchen, check out our videos. We have a great series called Last Meals where we interview celebre- well not we, that guy, Josh Sheeran, interview celebrities for their last meals and we got some really exciting ones coming up so tune in. They were always tinged with green and then now they're not. What happened? How did they take the green out? How interesting.

Alright, see y'all next time. How much is it? Alright, see you all next time.