A Hot Dog Is a Sandwich - Is This Toast Too Much Toast To Toast Your Toast?

Episode Date: September 23, 2026

Today, Josh and Nicole explore the question on everyone's minds: is this toast too much toast to toast your toast?Leave us a voicemail at (833) DOG-POD1Check out the video version of this podcast:https://www.youtube.com/@ahotdogisasandwich

I like my coffee black. I like my coffee with a little cream. And those choices determine how morally pure we are. Indeed. 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 Sherer. And I'm your host, Nicole in ID. And today we're eating a meme.

Yeah. This is a meme. Listen, eating a meme is something I've always wanted to do. And we make edible memes a lot of the time as our jobs. We have been responsible. As our careers. Really is a career at this point? What do you think the most memed food that we've made is?

It wasn't a memed food. It was a memed action. And I think it was Link, spraying cream all over himself saying, would you like some of this on your that? So I was the one who charged that canister. Wow. And that wasn't supposed to happen. But, you know, sometimes memes are super.

you know, random and exciting. So watch the mythicality clip on that or whatever. Watch the mythicality clip. Do you remember the meme of Link looking at a chicken sandwich lovingly? Oh, yeah, like this? He was just like, yeah, it was kind of on the table. I think he was literally taking a thumbnail photo, but somebody else took a photo of a different angle.

Very good. But freezing cold Cheetos, that was a meme food. That was a big movie. That was fun. That sent you to the hospital. No, that one didn't. Making them for another video. Yeah, yeah, yeah, yeah.

I remember we tried to capture that lightning in a bottle moment again. It's very, very hard. Sometimes it just happens organically, you know what I mean? Mm-hmm. It just happens. That's it. That was part of Snacks Smash. That was almost the pitch behind Snack Smash.

R-I-P Snack Smash. Because there were so many, it would go viral all the time of like a fake, like, cinnamon toast, crunch pizza rolls or something. Or like a weird Snickers bar. A bean filled hot pockets or hot pocket filled with hot pockets, something like that. Yeah, yeah, yeah. The peanut butter cup. Yeah. And we're like, what if we made these in real life?

And then we could like reap the benefit of that virality. Sure. And so many of our things did go super viral and we reaped none of the benefit. Because people just screenshot it and ripped it. People would just clip it. They would just like, they'd screenshot. Like it would be, yeah, yeah, yeah. There would be no con.

It would just be like, look at this thing. And they'd get millions of views. Be like, ah, rats. That should have been us. I still had fun doing some of those episodes. Of course. But I don't think there's a world in which we bring back like sour cream and cheddar snickers. God, what a time.

That was weird. Making fresh nugut. Fresh Nugget, yeah. But we're not making fresh Nugut now. What we're doing is we are going to be eating the food charts that you see on the internet. And they tell you, like, these choices are what make you the person that you are. Oh my God, you like number nine years. You're like serial.

Oh, my God. Like, you're like chaotic neutral. You know what I mean? That's all it is. Yeah, yeah, yeah. We are as humans constantly looking for ways to describe ourselves or to define ourselves. That's why Myers-Briggs is such a big deal. I'm an ENF.

I'm an ENFP. Yeah, you know me. Woo, whoa! Josh and I both love insane clown posse documentaries. It's actually something that we bond over. Yeah, I did fall down a YouTube shorts rabbit hole, though, of someone would go up to people at the gathering of the jugglers and say, what's the craziest thing you saw at The Gathering. Oh my gosh.

And it was like beyond crazy. It was just self-mutilation. It's like bad. It's rated NC17, I would say. Yeah, yeah, yeah. A lot of people staple in things to things. Is it called the Gathering? It's called the Gathering.

It's called the Gathering. I really want to go from like an anthropological standpoint. I think I got some friends that go. That's cool. Do they have what's it called the Hatchet Man tattoo and stuff? No, they're not juggola, but I think they're associated with Necro, with Necro, with Necrogapon. Cool. Okay.

Nice. I would love to go and just enjoy. I know. Kind of, yeah. But can we turn into, like, Burning Man, where it's like, ooh, like, we're, like, glamping out there? Yeah. I think that would be so, I mean, yeah.

If any tech CEOs want to join up with us to ruin the gathering of the juggalo. Yeah, hit me up. Let's do it. It's corporate, man. That's just corporate now. I don't want to go, man. Let's make our own gathering. What's Jack Dorsey doing now?

Probably just going like this with his money. Just counting it? Well, what if he did that at the gathering of the juggalos? You know what I mean? I think there would be riots. What are the guy who invented Jucero, the failed, Why do you want to get all of these, like, cons? Because all the other guys, all the real tech CEOs, they're Burning Man.

We need to get these kind of, you get the juggalo version of techs'eos. You want to get the fringe, the fringes because the juggalo's are on the fringe. Like the bumfights guy. He's probably already at the catherine. Don't talk about the bumfights guy. Do you remember when he showed up on Dr. Phil dressed as Dr. Phil? Yeah, of course. And he was just like, we do the same thing.

That was the only time I ever read with the bumfights guy. We're both exploiting people. It's when he went on Dr. Phil and said, we are the same guy. But, sorry, we got a little distracted because Josh said something, woo-woo. When Josh says woo-woo, I must be. We are always trying to define ourselves. I mean, come on, zodiac signs. I agree.

Like, we're always trying to fit ourselves into these little boxes. And food is something that people take great pride in having opinions about. I mean, we've done a podcast for seven years, six years, about putting food into boxes. and trying to define them, saying these definitions don't exist. But the most famous one of these food charts, I would say, is the toast one. There's a grand toast chart. Logan, I have it here in the dock. This one is the grand one. And I want to say at least 40% of this chart is inedible. And it's the burnt part. I do agree with that. Yeah, here's the thing. Unburnt toast is edible. It's called bread. No, sure. Yeah, yeah. Yeah, yeah. But I do think for the sake of this experiment,

we have another chart that's a little bit more tangible for us, the toast chart. Wait, hold on. What does this chart mean? What does this chart mean? No, no, no, no, no. Why is it a grid instead of a line? Are you saying, like, what's the difference between C1 and A3? Correct.

That's what I can't figure out. So the idea is there's two axes on this graph, but neither axis means anything. This just, both axes mean how much toast do you want? So we should disregard the numbers and the letters. Yeah, this should just be 81. or sorry, 90, I guess, 90 different toasts ingredient from from untoasted to completely carbonized.

Okay. You know what I mean? Because that's what we've done here today. There's no reason there should be a grid. No, no, no, no. This is just linear. Yes, we've made, we've made this chart. So there's a chart in front of us right now that has one through nine,

one being very lightly toasted. I would say the edges are toasted all the way to quite, quite, quite toasty, not burnt to a crisp. I'll say only one. Only one of these might be in that there's only one that I would have to do triage on. Number nine, I would have to take a knife to it. I'd have to scrape. Scrape.

And have you done that before? Yeah. How many times? I feel like that was, I just, I hardly make toast. Oh yeah. I'm not a bread guy. I'm a bread guy. Like soft bread.

I'm like a sandwich guy. But do you toast your bread for sandwiches? Sometimes. But if I do, I'm toasting in a pan. And do you toast only ones, because I really like to do this. This is a little bit of my little quirks. I like to toast one side of my bread. and I like to put my sauces on the toasted side.

Oh, yeah. And then I let the untoasted other side for good grip. Well, shout out to Debbie Ryan on her last meal. Tomato sandwich, only one side of the bread toasted, and that's the inside side. That's what I do. That's what's soaking up. That allows you to soak up some of that. The mayonnaise and the tomato juice.

In what context are you making toast? Like in the mornings. Like an avocado toast? I really don't need a lot of toast either. Toast is kind of like a necessity food or a carryover food for me. I don't make a meal out of it. And you know what? It's very serial killery.

Dry toast. Dry toast scares the crap out of me. What do you mean dry toast? Like people order dry toast. I like a dry toast. You like dry toast? Well, okay. Okay.

So the only time I really would not even like prefer dry toast. But like dry toast was scrambled. eggs. And preferably the drier the toast, the wetter the scramble. You know what I mean? Because that's the one thing that I love. I use it like roti. It's like roti and subjee.

And I take the bread, I take my dry toast. And I use my thumb to scoop up the wet scramble eggs. Fair. Sometimes I'll tear a piece of bacon. Okay. You know, and that might go into ketchup. It might not, depending. Yeah.

Or if it's not even scrambled egg, if it's a fried egg. Mm-hmm. Well, you got a bottle. Dry toast and fried egg, great combo. Especially if that fried egg is swimming in a little bit of butter. I guess this is much. I think when I was thinking of dry toast, like someone just ordering dry toast. Sure.

Without anything on there. I don't like that. I, that scares me. It's fine, it's like eating a trisket. Then eat a trisket. At least the trisket is seasoned. Like the bread is, the bread is. The flavored trisketes is new.

Well, honey. Because they used to only be. In 1999. Well, how old were we? Six. True. Okay, we were eating sun dried tomato and basil triscuits. Were they that?

Yeah. Of course we were. I forgot about those. Of course we were. God, those are good. God, those are good. The reduced fat, sundried tomato trisketes, with a little smear of cream cheese. God, damn.

That's all I need in life. My mouth started watering at the thought of a trisket saying, you're washed. Also in front of us, we have a what I can only define as a slab of good butter. Yes. Salted. Yes. And then three different jams because Josh asks for jams. And what do I do when Josh asks?

I deliver. I just thought it'd be nice to have like. Strawberry jam, blackberry jam, and raspberry jam. actually all preserves. I love preserves. I prefer our preserves. We did a whole podcast about jam jelly preserves. Oh, yeah, we did. Remember that? Yeah, I remember the intro. Yeah, because we're so funny. You can't preserve your end. Never mind. So, uh, okay, well, this also, both of us, I think, I didn't even know we were doing this. Oh. Because I just wanted a coffee. Yeah. Because it's the morning, and that's also why I wanted jams. Because like, dude, if we're doing a

podcast about toast. It's not just about toast, but. No, it's about a lot of things. But also, if we're going to be eating toast because I am actually curious, like, which one I do prefer. I know what I'm, I know where I'm going. Where are you going? I'm going to two. Whoa, get the fuck out of here. I love a lightly toasted piece of bread. You're going to, whoa.

I love a light toast. A light toast, I believe, does everything I wanted to. You know what I mean? It gets it, there's little craggles. There's little bits and pieces. You're dehydrating it a little bit. It's a little dehydrated, but it's still soft and pliable. Have you noticed how protein is being pumped into literally everything lately?

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And revisit the Office rewatch every Monday. Follow and listen to Office Ladies, wherever you get your podcasts. What are you thinking? What are you feeling? I've come out as being pretty anti-toast in my life. I think that people cook bread the right way when they did it the first time. I don't think you need a twice-baked piece of bread. That's what toast is. It's not a potato.

You know, exactly. Yeah. And even twice-baked potatoes are good. They're pretty good. Because here's the analogy, though, right? Like a twice-baked potato, you're removing the stuff and then you're mixing it with good flavors and your stuff in it back in. That's what happening here. That'd be like, do, and you ever see the Hong Kong milk toast?

Oh, of course. Where they keep the bread boat, but they chop the bread into cubes and they mix it with stuff and they put back in. That's the twice-picked potato of bread. You know what I mean? This, you're just sort of dehydrating it again. I like toast for certain things, but like most of the time, I really, really, really love bread. You know what I mean? Yeah, but do you need like an intense my yard reaction on your bread to have a good time?

Well, if I'm going for toast, I don't want a half acid. I want like a toast toast. I want to go all the way to nine. And I want to like rip this. I want to get a little burn on it. Really? Okay. I don't need the my yard reaction on my toast.

I really don't. As millennials, we sort of invented toast. Do not use the butter for the butter knife in your jam. What the fuck? I hate when you do that. What do you mean when I do that? I never do that. Josh, get me a.

Oh my God. That's why I have a bunch of knives. That makes sense. If I'm being honest, I am wrong, and any negative reaction I had was only to my own shame. I hate when people mix, like, peanut butter, like utensils in with a jam. Ugh. It grinds my gears. I do that all the time.

I hate that. And then I see a smear of red in my peanut butter. Is there salted butter? Yes, it is. This is my craziest take. What's up? I don't like salted butter. At all.

Which is wild because I put salt in my milk. Yeah, you salt. I salt everything. I put salt to my protein shakes in the morning, not for, like, electrolytes or whatever. And I'm not worried about my salt intake. I sweat. Jesus, I sweat so much. Yeah, you sweat. I really hit it.

There's something about unsalted butter to me, though, just that sweet cream, that sweet fatty layer that I think is perfect. Mmm. I don't need much crunch. I don't need much. I don't need much in my yard. A little chew. It does a body good. I prefer unsalted butter as well.

But for something like this, when we're just eating, butter and jam with toast, a little salt goes a long way. It does good. It does good. It adds dimension. I really like the burn. You do? Let me eat it. The burn and the sweet? Let me talk about it yours. Oh, you full on buttered the whole thing. Yes. See, to me, this, do you even need to toast it? Yeah. You need it? Eat it.

It has a little bit of give, a little bit of resistance. Oh. Shit. How did I drop it? Too toasty. I'm sorry. The burn cuts through the sweet. Maybe I want this sweet then. Millennials invented toast. We had a restaurant.

Called toast. Oh, shoot, we did a restaurant called toast. I wasn't even talking about that. We had a restaurant called Squirrel. And it had so few vowels. All the things we did is millennials, we hated vowels. There's a new steakhouse called, it's just called BLVD, blivid. There was STK.

There's STK stick. And this one was called Squirrel. S-Q-I-R-L, chef Jessica Coslow, remarkably talented, incredible restaurant. Like, unironically, I talk crap about

millennial stuff. It is a very millennial restaurant. But they had a burnt brioche toast, giant, like a cake with whipped, was it Bellwether Farms Ricotta, or was it just,

was another, was whipped ricotta and homemade jam? There'd be like blueberry verbena. You could get three jams. Oh my God, no,

five on there. It was a knife and fork. So Instagramable. Oh, my God. Oh, my God. But it's good. It's so good. It tasted delicious because the burn on the toast.

And brioche, sugar and fortified dough. Very buttery. Very buttery. But it was the burn on the toast. The sweet fatiness cream of the ricotta, it wasn't salted. Right? And then just like this really beautiful jam with, they all had some sort of floral component. You know what I mean?

Like strawberry high biscuits or strawberry rose or something. That to me is maybe just what I'm chasing in terms of toast. That's like the best toast experience. over had. What I remember is the bread, was the entire bread, like, toasted almost burnt, though? Because what I remember, because I've also had that toast, too. I remember the edges being very, very, very, very, very toasty. Yeah, 100%.

But the inside was almost, like, lightly toasted, unless I'm remembering it wrong. Another thing that millennials invented was burning food. Oh, yeah, you love burning, burning food. Scallion hash. we were big on taking like a restaurant that only had a 900 degree of it and that was their only way to cook stuff.

You mean 900 degrees? Oh my God, there's like 800 degrees. 800 degrees. That was the pizza restaurant. That was different. We had a restaurant called 800 degrees and they had buy one get one pizzas

on Wednesdays. Yeah. And me and my shopup buddies, my God, we used to go to get like four pizzas for the price of two. Me and my friends used to go all the time. I'm still surprised we don't run into each other.

We might have. I know, right? Is it like an old theater? It was a cool. Cool spot, too. Next to Oz. Next to Ah, man. God, Oz.

Great souvenir shop. Just went out of business. Really? R. IP, man. West was changing so much. But anyways, they probably had, like, a 900-degree oven that they put the bread in. And then the outsides, you know, there's slightly more raised, so they probably got more crispy cablis. Bernie.

But to me, that's like... The perfect toast. It's such a quintessential taste in my mind. Right. It's one of those things that I ate at, like, a formative age that I was like, oh, my God, that's good. And then also had it. also having like strong-ass milky coffee. Which you never do.

This is the first time in a long time I've seen you enjoy a milky coffee. I love a milky coffee with a toast. That's like, that's like a thing for me. And it might be a thing from squirrel. I don't know. But you're going with the most toast. The most, I mean, I'm down to go right to the middle and see. Oh, yeah?

See what this one is for me? This little Goldilocks toast over here. I don't think it's going to do anything for me. Is that blueberry jam? There's blueberry, raspberry, raspberry, and strawberry. My favorite was a strawberry. I don't think there's raspberry. I think it's cherry.

What's this? Oh, it's cherry? I'm so sorry. This is so embarrassing. And when I was in France, I bought confuteur-o-mirti. And I got it confused with confet or myrt. What's the difference? Myrt is myrtleberry.

Merti is blueberry. How could you? And I thought I was buying myrtleberry jam. How dare you? Oh! Oh, and then Isham. Shom or Sue Chef. When I was explaining him that I was going to make a vinegretto-myrti, he was like, okay, it's fine.

A blueberry vineyard. Yeah. It was like very, from very 90s. But I met Myrtleberry, because myrtleberries are kind of like peppercorny. Sorry, Josh. Looks like you got lost in translation. Have you seen that movie? Of course I've seen that movie.

It does a good job. Sophia Coppler, right? Mm-hmm. Is it her first? I don't know. I don't think so. I started watching the bling ring. Oh, Virgin, no.

Virgin Suicides is before that. Virgin Suicide is a great movie. Remember that? With air? Yeah. Great music. I love Marine Antoinette. Marine Tuenot is one of my favorites.

Bling Ring, watched it for the first time. Never watched it? Like a week ago. Not good. Oh. Unfortunately. Emma Watson? Emma Watson.

Not good. No. I refrain. I will not perjure myself by mentioning anything about Emma Watson. Hey, man. Sometimes, you know, you hit. Sometimes you miss. So tell me your favorite toast.

I'm a two. I'm following all the way over to nine. To be clear, this isn't like, I wouldn't say this is as nine as that, right? Yeah. But it's pretty close to nine. But this, to me, like, the deepest burn on this toast? You want a deep burn. It's a violent crunch.

And you'll never scrape. I'll scrape if I need to. If it's, like, last piece of toast, I mean, wouldn't throw the toast away. I'd scrape before I threw it away. Right. But generally, I'm probably just housing it unless there's, like, an emergency. But I don't own a toaster. So how do you toast?

In a pan? A pan. Oh. And now you smell it. It tells you. I love my toaster oven. Me and my toaster oven are like this, truly best friends.

Should we look at the other charts that we have? Yes, because there's a lot of charts like this that are meant to say... Well, what do you think? Because there's some of these where very clearly, some are a lot more weighted, right? I'd say black coffee. There's an idea of, like, if you're a coffee purist, you'll drink it black.

Right. I don't think there's anything like that. There's nothing loaded with, like, a toast purity. Sure, yeah. I think... Or is it like the most hardcore toast lovers love a dark toast? I don't think there's a hardcore toast. I don't think there's a hardcore toast lover out there.

I don't think people define themselves as hardcore toast lovers. I think coffee and steak are the two hardos. Yeah. Two major hardos. And people are very like, they're almost like toxic about it. Like they have to show you. What do you think the commonality between coffee and steak is? I don't know.

My brain went to man. It's man. It's man. It's man. Toxic masculinity. It's man. Raw beef, black coffee. Cowboys.

Don't enjoy your. life. It's literally a Marlboro Man thing. Oh my God, it is. You're so right. They'd wake up. They make their coffee. You do the eggshell coffee, maybe.

Your thing, you cook a steak and a cast iron, and then you're smoking an unfiltered cigarette, and you don't smile. And you only love your wife out of a sense of duty, not a sense of romance. And that's being a man. And that is... That's the trope of manlyhood. 100%. And it still sticks around till this day. It's deep inside us.

Wow. Because you've been conditioned that way. You've been conditioned that way. That's so shitty. You know? That said, there is something... I love the taste of black coffee. I like a drip.

I like a black drip coffee that's, like, done with the little, like, you know, the little swirly. This is unique because I wanted to dip my burnt toast and my coffee. Do it. Do you know where the term toast comes from of, like, let's make a toast? Putting your bread and your wine. Uh-huh. Okay. Where does it come from, Josh?

Putting your bread in your wine? Yeah, they would do. They called them wine soaps. They would put like toast in the wine. And then they would be like, oh, those raised of toast. Yeah. To toast in your wine. Maybe it was like to christen like the food.

You know what I mean? Like putting your... I don't know what it was. Something like the wine is toxic and the toast helped. Probably has to do with like, I'm just going to, Judaism and like how, you know, you have the wine and then you say the Hamotsi. Maybe there's a correlation there? Alex Hormozy? No.

Who's that? When you say a prayer on the bread, it's Hamotsi. Do you know what I'm talking about? You suck sometimes. It's like, do you know, like, in Game of Thrones how, like, that one guy? Now we're talking. One guy tells everyone to come. Like, he, like, brings people over and he gives them bread and salt.

No. Okay, whatever. Game of Thrones? I'm not talking about this anymore. Let's move on. Please look at that child. Bread and wine or Jesus. Oh yeah, that too.

Bread and wine is also Jesus. If you could be any coffee, what would you be? Rose Lazarus? Honestly, I'm like... Rose Lazarus in the dead. He cured a leper. I'm like in the E5. Gered a damn blind man for Christ's thanks.

I'm in D5 territory. Again, I don't think these axes mean anything different. I know, I know, I know. But which one would you be? You could be... Black, just F6. Really? That's how I drink almost 100% of my coffee.

And I drink the blackest of the black coffee. Do you put any, like, sweetener in it? No, I put espresso with my coffee. I use espresso as a condiment in my coffee. This is true. And I'll tell you why. Is it because you need caffeine in your body? I need caffeine.

There's part of it. But also, if I, I travel with five-hour energy shots almost constantly. So that's where I get my caffeine if I need it. And also I drink pre-workout in the morning and all that. But coffee, what I really enjoy, I feel like most places around the world, American drip coffee is like the weakest of the coffees that people drink. Okay. Right?

Who else drinks more watery coffee than the, you? U.S. I don't know. If you've, like, ever had coffee anywhere else, it's never as weak as it is. Pretty intense. And, like, I love, like, a week, like, diner-American coffee. You can drink six cups of it socially, you know, whatever. Right, right, right.

And then Italian espresso is the strongest, thickest. I would say Turkish or Armenian coffee. I don't think it, I don't think it is. So strong. No, dude, it does not compare to Italian brewed espresso. Really? Straight up, and they drink it in different quantities, right? Like a restredo?

A serving of restredo espresso is 1.5 ounces. You get Armenian-Turkish coffee, it'll at least be three, four, right? But it's small, but it's not, like espresso is violent. You know, a cup of espresso. That's why it's generally thinned out with milk, et cetera, et cetera. I love espresso. I think I love, like, an Armenian coffee, a Turkish coffee, a Vietnamese coffee, Finnish coffee, Finnish coffee, you know, Scandinavian. Most other places drink coffee somewhere in between those, I think.

And so I mix the espresso with the American drip coffee because those are the two things that you can get it, like, American coffee shops. Right. And so even if I'm at like a Starbucks, I'll be like, give me a 12 ounce drip coffee with two shots of espresso in there. That's a lot of... That's like harsh. Yeah.

That's like intense. But it's less harsh than just drinking espresso, right? If you were to get like four espressos. Yeah. Oh, yeah. Otherwise, sometimes they don't have... Oh, little cafettos. You're not Cuban Cafesitos.

Cuban Cafesito is great, but it's not as strong as espresso, right? Are you for real? 100%. Dude, espresso is the strongest coffee. No way. No way. Oh, you sure? Because when I was...

Espresso, you got to chew it, man. When I was in Miami, yes, I go to Miami sometimes. I had a cafetito and I was wired. People say that. It was like this much coffee and I was like, woo! People say that, can we like Google how much caffeine is actually in... A Cuban cappacito? There's a lot of sort of like myth making about coffee, right?

You think so? Okay. You know what I mean? Okay, sure. I'm open to being wrong. So like espresso typically has... like 80 mils or sorry 80 yeah 80 MGs of caffeine per per 1.5 ounce shot okay you know people like oh I had a shot of espresso and I'm wired it's like that's not a lot what'd you find out

let a Cito 50 to 80 you know it's a little bit less than an espresso yeah it's just like it's you know or the same yeah but there's a lot of like myth making around it right about like oh Cuban cafe Cito that's the thing and like it's a I love Cuban coffee so much one of my favorite days I have ever had eating food shout to my boy Seth Gonzalez brought me to a place called him El Mago de las fritas in Miami. We just sat around eating chicharon, fun. Drinking cafcitos as a chef was just serving as his fritas,

the Cuban hamburgers. And that was a great time. Like, I love all forms of coffee. Love coffee culture. But like every culture, it's like how every culture goes like, well, I'm Jewish, we love to, we love to eat. I'm Romanian, we love to eat. I'm Italian.

Every culture loves to eat. I'm Senegalese. We love to eat. Every culture loves to eat. The only culture that doesn't love to eat is like a weird form of morally chased Puritans that came out of like New England three generations ago. Like William H. Macy's descendants. If you hear him talk about his upbringing of this like weird waspiness, that's the only

culture that doesn't love to eat. And even still they kind of love to eat. Every culture is like, oh, our coffee is crazy. It's like what of coffee in general? All coffee. And none of it's even grown near any of y'all. Like it's all, it's literally it's like grown in Sumatra. You know, it's grown in Guatemala. It's like, what are you talking about? Old Dutch, all the Dutch and their coffee. You know, it's like everyone drinks coffee, pretty much everyone's drinking coffee, you know, or the drinking tea. Let me see one more chart.

One more. Let's look at eggs. Let me tell you, give me a jammy egg. What is that? Is that a six over there? I can't see. Yeah, that's a six. Give me a six minute egg.

Tell you what, every egg, there's a place for every egg. I love a jammy egg, but also, have you ever had just like a perfectly hard-boiled egg? Of course. When, like... There's no graying around the band? There's no graying. It's just like, it's perfectly hard-boiled. It's not overcooked.

It's not undercooked. I sometimes, like, this one right here, what's that one over there in the corner? 13. Sometimes I guess... It's medium well. I think I might like a medium well egg, but jammy eggs are my...

I'm so good I'm making a jammy egg. But you don't want them to... You don't want the yolk to still be runny. You don't want to be a softball. I want it to ooze. I wanted to... You do want it to ooze. Like, just a little.

Just like a little crescent. To me, there is like, really no wrong way to cook an egg, though. I love a hard one. What's the worst way to cook an egg? A shitty poached egg is really bad. Yeah. I should eat any food, I guess, is pretty bad. But, like, I don't know.

Like, if you leave a hard-boiled egg in there. I also love a hard scramble, though. I love a hard-scramble. I love a Thai-style omelet that's basically fried. Like, you know, that's the thing when people are like, oh, you got color on your omelet. That's, that's, I like color on. It's like, dude, there's no wrong way to cook eggs. Okay.

Every culture figured out that eggs rule. Have you ever just had, even I was thinking about the long-cooked boiled eggs? Have you ever had, like, a Pakistani egg curry, just hard-boiled egg? I mean, Persians do something called. Tohore Shabbat tea where it's like literally It's called Shabbat eggs where you leave Eggs in like a tea mixture overnight and then you don't want to touch electricity

You just open the eggs that are brewing over there And you just eat it and it's delicious As that gray banding Yeah, yeah, and that's fine Good and like the color like seeps into the white It's really delicious You can just eat it You guys want to go rapid fire for the rest of your rest sure

I added three surprises Thank you. Bacon? Oh, give me a flop Yeah, give me a two Give me a two We're right up I love floppy bacon. Macha. Bro, I don't know.

I don't... Oh, man. I like to air mine on the side of more earthy and more green. So I think I might be seven. It's insane that we've just started adding milk to a traditional tea from a culture. We're a little crazy like that. Develop dairy. We're a little crazy.

You can get soy milk. Do you matcha like a nice dark grassy green like that's sick? A dark grassy green, I love the taste of match. I think that like that heavy grass in earth is wonderful. I really like it. I love gin macha. I love Hujica. I love all those.

I just, the super milky sweet macho lattes don't do a ton for me, especially with the little like sharts of fruit goo. I don't understand. I don't do sharts of fruit goo in my machas. A lot of people are doing shabry gru. I actively avoid sharts of fruit goo. Steak is a big deal. Steak is a big deal.

Talked about this to death. In my age, at this point, I think a well-cooked steak, no matter what the temperature, is delicious. That's a bingo. I love it all. Give it to me blue. I don't care. If you do a good, I'll enjoy it. Give it to me Pittsburgh style.

I don't care. I'll eat it. I've had like wonderful, like, was it? No, sultani? No, bag. Beef bag. Like, wonderful, just like fully cooked filet mignon. That's really well-charged, well-marinated.

Wonderful. Great myard. And it's still tender and juicy as hell. That's perfectly great. I've had straight tartar, Yucouet, Carpachia. of just straight raw beef. That's wonderful.

There's ways to cook. Like, anything well is phenomenal. Like, to say, like, a bad medium rare is... You can fuck up a medium rare steak. Of course you can. And make it terrible. And then you can cook a delicious medium-well steak. You know what I mean?

Yeah, yeah. Like, that's absolutely true. I do find myself ordering medium at this point, though. As someone who was a medium-rare hard-o, I just go for medium, and it's so much more enjoyable. I just found myself, this is annoying. I don't eat a lot of steak. I don't go out for.

for steak especially because it's just so wildly expensive. So expensive. It's nuts. Sometimes if I find to get a little bistre steak, a little steak-free to action, you know. I don't even that. I'm already going to steakhouse. I'm likely going to get filet and I'm going to order it like medium rare shading towards rare. You know, that to me is the best.

But also, like, guys, 2027, steaks are out, roasts are in. Oh, yeah. Bring back roast beef, baby. I'm into it. I love roast beef. You can get so much more rare. Like a prime rib? Yeah.

And I don't need the my heart reaction. I'm there for soft. Hopping wet, rare beef. Yeah, yeah, in a sauce. English cut. English cut, too. English cut, thin cut roast beef. Swimming in Zhu that is warm but not so warm to cook it more.

Horse radish on the side. That's, to me, the best expression of beef. Honey. Best expression of beef. Lorries. Me and lorries are like this. Yeah. We're going to be started on a prime rib steakhouse.

It doesn't need to be a roast of rib. Doesn't need to be a roast of rib. No, no, no. It can be a roast of beef, but like a whole roast tenderloin. Incredible. A whole roast strip loin. New York strip, but roast. I think any steak that can be staked, I think is better as a roast.

Okay, let's try it. You know, let's do it. I think you have to be the change you wish to see in the world, Josh. God, I really will. It's just, I'm trying to eat something for meat. You know, cholesterol is high, but it's like my brother. Speaking of cholesterol. I'm a vegetarian.

French fries? I'm thinking of in-and-out fries whenever I see this. This is deceptive because this doesn't tell you any pertinent information. What color the fries are? If they're so blonde that they're white, bad, if they're so dark that you can feel the caramelized sugar, on it bad, but the fries that are in the middle 80% of coloration can all be equally good or equally bad.

It's not telling you enough. You know what I'm saying? Color on fries isn't important if you get the actual texture rate and the actual cook on it. Let me tell you. Actually, you know what? I had french fries recently that were like perfect according to this graph and they were so bad inside. That's what I'm saying.

Disappointing. You almost can't even tell from looks sometimes when a French fry hits your table. It's like a person. I know. I can't tell if like when a pretty person is like nice on the inside or they're mean. Because a fry that has splotching on it, that can mean like they didn't dry it off or they didn't tempt the oil properly. Or like some excess starch came out. Or, or sometimes it can be a brine, you know.

A brining your fries. You know, some people have brine fries. And finally, martini's. How dirty do you like your martini and how not dirty? Let me tell you, having a clean, delicious martin. without any olive juice is pretty good. It's great. It's pretty good.

Especially if you've drank, I think a dirty martini is probably the most common drink we've had in last meals. Uh-huh. Especially if you have drank like a bunch of dirty martinis in a row. And then you just get like a beautiful like dry gin martini with a twist of lemon. Even a dry vodka martini to twist a lemon. And you're really just tasting like that. The botanicals? Like not even the botanicals because if it's vodka, there ain't no botanicals.

But you're literally just tasting the vermontca. and the lemon zest with just ice cold liquor. I'm not a vodka martini girl, so I'm always getting gin. But, like, to me, like, dirty gin martini, especially with a blue cheese olive, like a filthy gin martini. Like, it's just a game of contrast, right? Because we've had this just like filthy, icy oil slick, blue cheese martini. Like a savory drink. It's like, sewer water.

And like, it's fun. Almost bone broth at that point. Yeah, I don't dig it. I think I told Hillary Duff. I was like, this is a perfect intersection of liquor and soup. Yeah. And I don't dislike it. I love a drink called a bowl shot that is just beef broth, lemon, and vodka.

It's wonderful. But anyways, I remember having like a bunch of those in a row. And then I just had like a clean, ice cold, well-strained, well-stirred vodka martini with a twist. And I was like, this is fun. This tastes pure. It's delicious. You know what I mean?

But also I'll be at a, you know, a steakhouse with friends. And someone will order like a filthy martini with blue cheese olives. And we'll just be like. Yeah, I got throw one of those two. Thanks, Hunter. Oh, Mimosa. I haven't had a Mimosa in such a long time. They're so baby shower-coded.

I'm not a 50-50. I'm a 75 champagne or Prosecco 25%. I believe that's the correct. Is it correct? That's the correct amount for me. Also, love a Mimosa with an alternate juice. Oh, give me a grapefruit. Love a Beach Bellini, baby.

Give me an elder flower. Give me an elder flower. Give me a grapefruit. Actually, like, one of my favorite, things, though, because it basically ends up becoming a French 75, but just, like, add a shot of liquor or some liqueur to a mimosa. Yeah, it's true. I love, like, a tall, spritzy cocktail that has spirit in it, too.

Me too. You know what my big thing is? Tell me. Nobody, I've asked so many restaurants to make it, and they won't do it. Why? I want to sueze sprits. A lot of places don't have sous. Campari, apparel sprits, fun, delicious, study, but also it's like, it's a very sweet drink.

Yeah, I love a cutter. Compari sprits. Campari is just always a little too... Syripy? Syripy, cloying, whatever. I think Sous is bright yellow. And I think it is just a kind of slightly more mild, more palatable compari. And I find it really delicious in a sprits.

And I want more places to make a Sous spritz. Josh, be the change you wish to see in the world. I will. God, I like, don't drink at home anymore. It's just purely a social emotion. You used to be so into making cocktails in your house. Yeah. That was like your thing. I wonder if there was like a big event that would have shut down all the places that made cocktails for a couple of years.

Oh, are you talking about the COVID pandemic? Oh. I mean, I love making cocktails before that, but that was what really, that's what really kicked it off. I see. I see. I missed restaurant. I tried to order a spaghetti at a bar and the guy literally looked at me like, no. Do you call it an Ascar spritz?

No, I said, make me a, can may I have a spaghetti please? He's like, what? I'm like a spaghetti. Yeah, it's like a little bit, it's like a, what was it, like a Miller. I looked it up online because I didn't know. It's a beer, compari and lemon? Yeah, I was like, yeah, can you do that? He's like, no.

And you walked away from me. Have you guys ever had a manmosa? What's a manmosa? I know. I was in Georgia and I was ordering a mimosa and I was a manmosa, and then I drink it, and it's beer. Oh, just beer and orange juice? Is it not like a shandy? I guess.

No, no, no, no, my friends. That is called a brass monkey. Oh. Look up Brass Monkey. Brass monkey, it's mall liquor technically But mall liquor and orange juice But also beer and orange juice is just Brass monkey Okay

So brass monkey Yeah, that's about drinking malt liquor in OJ Is it really? Yeah, yeah, what you do is you would drink 40 down to the line and then fill it with OJ Oh no way Rob vodka and orange juice I'm done

I'm done Sorry Logan we don't know the meaning of rapid fire A mattress I'll sleep wherever. I'm really good at sleeping. I like floors. I sleep wherever. I can sleep on the floor.

I can sleep on a couch. I can sleep on a bed. I can sleep in like a little doggy bed. I don't have a preference on mattresses. I'm not at that point in my, in my adulthood, where I'm like, I need a fair mattress. I need a soft mattress. I need my pillow to be like this.

I've never been that kind of person. I'm pretty chill. Opposantly, I can't sleep anywhere, so it's all, it's all same to me. Oh, you're just not a big sleeper. It's all the same to me. Zero? Zero. All right.

This is for Josh. Oh, hell yeah, dude. I have a preference to you know. Oh yeah. Oh, sorry. Nicole, if you have a presence too. I wear hats sometime. I only didn't wear a hat today because I'm getting my haircut after this. And I will feel guilty when I show up and I have hat hair because they're like, what does your hair look like? So this is called as I've learned a structured hat, a classic baseball cap, a structured cap.

And so for this one, I would veer more towards a straight brim. Not quite the top left. More straight if it's a structured cap, more curved if it is a like dad cap. But that said, there's some hats. I have this, Julia just, she was in Philly, and she got me like a really sick new vintage bird's hat. And it's kind of like somewhere in between, you know what I mean? And so like, I literally like bent the brim to be like just the perfect in between. That's what I do with my hats too.

Yeah, yeah. Nicole? I like to bend mine really, really, really intensely like a duck bill. Like I like it to curve like this, almost like a round because I, I don't know. I think that looks better on me. I have another kind of cap. I don't know what it is, but it kind of, I think I wore it. You know my Genghis Cohen hat?

Yes. I kind of like flip the bill almost like up on that one because it's got this kind of like fun like. Foamy part of it? You know exactly what kind of yeah, yeah, yeah. But it's like, I don't know, it looks like a kind of like like a punk who but who also cycles. Like a cyclist punk would wear. Like this? That's so true.

Yeah, yeah, yeah. You know what I mean? The material is a little bit. Yeah, yeah, yeah. The hat's soft and the brim is hard. The hat's almost like papery. It's like, yeah. And then the brim's hard.

Yeah, and then it's hard. Yeah. So I like flip that brim up. Okay, that makes sense because it allows for. And there's some hats that are only backwards hats. I got to start wearing more hats. I have like, I have not to brag. I think I have like 35 hats and I've paid for like one.

That's good. It's just you get so many. Is that just a gift for you? Should we get you hats for special occasions? If you'd like. But I already have so many and I wear a lot of them to the gym. Do you ever like wash them? No, I bought more than one because some of them are like.

Do you like a grand wash? I brought like an I heart penguin's hat from a penguin exhibit. Okay. Do you ever like round them all up and wash? Because that's what I do. I watch all my. My hats, I take all my hats, like, every, like, six months. And I'm like, okay, time to wash you all.

And I just wash them all. I mean, eight of them are probably from here. Three of them are from Genghis Cohen. Julia, Julia used to wrap them. And I think, I think straight up she grabbed a big box of them as she was cleaning out the office when it shut down for the pandemic years ago. But yeah, these are like 10-year-old collections. That's really cool. The old UCLA track hats.

Yeah. I have a Walmart hat. I have an SMC hat. I have a UCLA hat, too. I have a lot of random hats. A lot of them were gifted. None of them. Maybe two of them were purchased.

A lot of them are like weird, find things we get in like PR boxes and stuff. Yeah, yeah. Like I've honestly some really sick ones. I've really sick King's Hawaiian hat. Really sick Outback Steakhouse head.

Did you ever wear trucker hats when you were a kid? No, not really. Oh my God. I was going to pass that. The Von Dutch hats. The Ed Hardy hats. I could never afford them.

My mom would never let me buy them. But I won one at a raffle for a bar mitzvah. Do you know how powerful I felt? getting gifted in Ed Hardy hat when I was like 14 years old. It's incredible. I still have it. I still have it.

It's what? If I was 14, what? It's like almost 20 years old. I have a 19-year-old Ed Hardy hat in my house right now. Don't try to steal it from me. Nothing beats the feeling of traveling to a new country and connecting with people in their native language. But standard study methods rarely give you the specific vocabulary you actually need.

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Nicole, which of those 25 languages do you want to learn? Korean, obviously. Oh, my, you, I feel like you'd be a really good Korean speaker. That's the nicest thing you've ever said to me in my entire life. And of course, he would say... Anong. Gan samnata. Gonsomni-da.

Anyways, we need to take Rosetta Stone. Visit Rosettastone.com slash hot dog to redeem your 20% off. That's rosettastone.com slash hot dog. Gonsomidas, thank you, right? And then me enhammeda is, you're welcome? I don't know, but anong means hello. Yes. God, we're basically fluent.

Hey, Josh. We've heard what you and I have to say. Oh, yeah. Hey, okay, say it to them. Hey, Josh. Hey, Nicole. You've heard what you and I have to say, but now it's time to see what other wacky.

ideas are rolling out there in the universe. It's time for a segment we call. Opinions are like casseroles. Hello? Hi. Hi. Okay. Yikes. So, this is more of a question than an opinion. But I was thinking... That's fine. We'll take it. We'll accept it. We'll accept.

A lot of vegetables that you can get readily available, either frozen or in cans. Why not beans? Beans only come in cans. Like corn, peas, carrots, green beans. You can get all of that stuff either canned or frozen. And the frozen's better because it's less mushy when you cook it. Why not beans? Why can't I buy a frozen bag of black beans?

Such a great question. Well, I don't always get cans of beans. Sometimes I get little curtains of beans. Started getting curtains of beans That's a can A carton is not a can But that's what he's saying A cart

Like you're talking about like Isn't the method different Of like But you're talking about a shelf stable Sure yes Yes Yes So why no frozen

Bean product Why no frozen I actually don't know I don't have a reason Is there like a weird Like a QC thing that goes on Well like if we're thinking about popular Popular for like

Popular let's look at a Peas Peas Green Beans is green English peas. Uh-huh, yes. Frozen peas are a lot better than canned peas, right? Yes.

The method with which they are flash. Sure, but effectively when you can't, when you can food, you would, like, boil it in the can, right? But it's basically just sitting in water and kind of cooking perennially. Right. So, like, canned vegetables tend to be, like, pretty mushy. They can still be pretty delicious. But, like, you ever have canned asparagus? Like, that stuff is just straight mush.

Can peas, ditto, mushy. I also think canned peas are pretty finite. I ate a lot of them grown up as a kid. But, like, frozen peas, entire. different texture because they're picked at peak season. They're flash frozen. We've talked a lot about clearance bird's eye, the show. You know, birds, we talked about this, right? They do the little reinvented frozen food. Yes, we have. And the bird's eye brands still exist. And so, like, if you look at beans, canned beans, I'm kind of of the mind that, like, there's no such

thing as an overcooked bean, unless the bean splits and kind of falls apart. You know, I've really messed up some pressure-cooked beans before. But, like, a can of beans, it's about as good as you can do in terms of cooking beans. Whereas something like canned peas, canned carrots, can green beans, God, canned spinach is not good. Those, you know, it's almost like why there aren't frozen tomatoes. There probably exist at some point, but they're really not popular because canned tomatoes are great. And then a lot of dried, jarred tomato products are really great. Things like tomato paste, et cetera, et cetera.

I think there's just no need to freeze beans. There's like some very, very, like, random. I actually Googled it. Commercial pre-frozen black beans are rare in standard grocery stores, but you can easily freeze your own. So they exist. Like, I'm looking at these. They have like a Kroger one. Cosena de Té is another brand.

So they do exist. Probably like prepared black beans. Prepared black beans, yeah. I just, I mean, if the best method is canned. And then dried, dried is the other things. You can't just like dry green beans. beans and then rehydrate them to be green beans. Correct.

And so there's kind of just like better preservation methods for beans. But yeah, certainly like a bean entree, because the thing that, I don't know why this is. But like I, if I use canned beans, I rinse all the bean. I'm putting that in a colander and I'm rinsing it. I don't always rinse the bean water. A lot of people don't. I don't know. There's something about the bean water that disgusts me.

Oh, really? And I'm not disgusted by almost anything in the world. I'm not freaked out by bean water. Because I'll eat a can of hormel chili straight out to, straight out. straight out the metal, like, it's not that. There's just something about the thickness of the bean water that I think it, like, carries some aluminum. Maybe. I remember going to, God, I wonder if anybody would know this place.

The Santa Barbara Chicken Ranch. Doesn't sound familiar to me. They had the best local commercials of all time. They would, like, dress children up like cowboys. Cute. And they would walk into the Santa Barbara Chicken Ranch. And be like, give me some chicken and try tip too, you know. And they're like, oh, I don't want any trouble.

Cute. But anyways, I remember eating their barbecue bake beans there. And they were just, you could taste, it was literally like barbecue sauce mixed with bean-can liquid. Oh, that's not pleasant. And I just remember tasting that and be like... Do you rinse Bush's baked beans? You're not supposed to. No, not baked beans, no, because that's flavored.

But if it's just plain canned beans, I'm rinsing those. Sometimes I do sometimes I don't. It doesn't really change that much. I cook with all the dried beans, though, because I really love going to town on beans, man. Like, really, you know what I mean? Ever since this Bachelor Party changed me. made a huge pot of beans at Sean's Bachelor Party. And, like, they, at the Airbnb, they had, like, a chertudery board.

Oh, yeah. And I didn't buy any, like, poor product to cook the beans. Because, you know, cooking an Airbnb, like, you don't buy superfluous ingredients, you know? But so I ended up, like, like, chopping up salami and using that as my port-off. Oh, you made Cholent. So good. Yeah, it was wonderful. Yum.

Salami beans? I would eat salami beans all day. I like dried beans. And I made, like, a sofrito. I cooked a salami. I mean, I blended the salami into the safrette, though. That sounds pretty damn delicious. That's nuts.

One more, look. Come on, one more. Please. One more. For me. For me. Hi. Hi.

Hi. I'm Patrick. I'm from Virginia. Hey, Patrick. My, I don't think it's a hot take, but my opinion is that when I drink a soda, the crispy or the better. I want it to burn the back of my throat, burn my vocal cords, burn my esophagus. I want to literally singe or cringe or whatever you call it at the thought of the Dr. Pepper burning my throat.

When it is the crispier the better, sometimes I go to my local fast food shops and I get lemon with my soda because I want it even more sour or I want even more acidity in the drink. But what is it with a soda and it being so crispy? I keep seeing a lot of people, you know, especially newborn moms or like, you know, a new mom's or whatever, they say that while they're in their birthing era or about to give birth, they love crispy soda. So you guys let me know, do you like when the soda burns your throat, the back of your esophagus, your vocal cords? What do you think? I know that I love it. Have a great day. Bye-bye.

Gosh. I mean, I'm not a big fan of crispy soda. I mean, I like them sometimes, but only if it's accompanied with like a fatty dish. You know what I mean? If it's not with a fatty dish, then I'm not about the chicken nuggets and a McDonald's Sprite. Oh, give me that. Like, give me that.

But like on its own, it doesn't hit. On its own, it's too aggressive. So I don't love the aggressive nature of it on its own. But when it's paired with something, it's a great dining experience. One of my favorites. I think often about the crispiness of drinks. and I don't think that people think about it enough because here's what happens.

People who keep room temperature soda in their homes then offer me a glass of ice, fuck you. Oh. Fuck you. This is, I would rather, I would rather drink your toilet water than that because what's going to happen

is either I'm drinking, and it's always a, people who do that are, it's always a diet caffeine-free Coke. And Susan, I'm not talking. You're talking. Susan, I'm not talking about you. Talking about Susan.

I'm talking about my own Jewish grandmother would do that as well. because there's no space in the fridge There's no space in the fridge You can find space in the fridge If you wanted to make space in the fridge You can have space in the fridge because what happens No no no no Josh they're old

You can't expect it to replanish She's old she's not old She's not old she's sprung They're older We're not talking about your mother-in-law It's hard for older people To constantly replan the diet sodas That you are drinking

What happens Is when you take a warm soda And you pour that one On ice or just into a cup There's something that is more reactive where you are losing 80% of the carbonation and then the soda's not crispy ruining the point of soda. I would rather have a flat, uncarbonated drink than a half-carbonated soda that's lost. To me, the point is the violence in the bubbles. Ditto for why I've realized, and this is a bad take that is not going to win me any friends, and I'm very sorry.

I found that I don't enjoy Guinness. Oh. I don't enjoy Guinness as a beer. I love Guinness flavored. I like Guinness chocolate cakes. I had a Guinness ice cream that was wonderful. But just like drinking it. And listen, I've split my share of cheese here.

But like I, if I'm drinking beer, I do want like an ice cold American lager. Yeah. You know, that's what I love is a beer. I hate IPAs. I dig on IPAs too. I like him. But like, you know, going to Britain and getting like a half cold ale that's. Oh, I like a Bottington's.

I don't dig on it, especially a cream ale. A perone. A nitro. An ice cold peroni? I love a peroni. Is that an ale? I don't know, but I want like a violently cold, violently fizzy beer, especially like a hot chicken wing, cold beer, man. That's something, as far as pregnant women can't imagine why that would be the case, might be a craving of mineral thing.

They might associate fizziness with mineral water. I mean, your body is so heavy when you're pregnant. So I think any sort of like relief from like an ice, cold, crispy drink is maybe what it is. Like a stomach settling thing, the fizz? I don't know if that's even a... Maybe. I didn't have that, like, crazy craving of it. Craved, like, marmite and, like, vegetamite.

Tobochico? I, like, tobochika with lime. It hurts me. I know. Mineragua? Mineragua? I like Mineragua. I like Mineragua.

I do too. Mineragua is the best sparkling soda in my, is sparkling drink in my opinion. Yeah. Make a little swuerito with Mineragua. A little bit of... A little bit of San Pellegrino. I love Pellegrino, and I love Mineragua. Pellegrinas too flat. Too weak?

Yeah. Big bubbles. You like big bubbles? Big bubbles. Big bubbles. Big bubbles. Big bubbles. Big bubbles.

Big bubbles. Big bubbles. Big bubbles. Big bubbles. Big bubbles. Big bubbles. Big bubbles. Smack me in the face.

On that note, thank you so much for something. I got new episodes every Wednesday out on all podcast platforms and right here on YouTube. If you want to be featured on opinions or at Casseroles, hit us up at 8333 Dogpod1. And remember to subscribe. You like this channel? Subscribe. Subscribe. And if you want to get a good view of my job.

Jorts. Yeah. Do you see it? Josh looks like he's in high school today. I like my little fit. He looks like a high school boy. You can go on to the old YouTube where you can see us.

Yeah. We've got mythical kitchen. So much fun. We're a jorts. Oh, oh. Josh moved the table. Jorts. Oh, leg day.

God, leg day crushed me. I've been doing a lot. Oh, backloaded barbell lunges. I haven't done that in a while. Dude, check this out. What? bruised. Ouch.

That looks pretty painful. You want an ice path? No. See you next time.