A Hot Dog Is a Sandwich - Kids Meals Should Be Banned

Episode Date: July 8, 2026

Today, Josh and Nicole explain why they think kids meals should disappear from the face of the earth. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: https://www.youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Hey y'all, it's Kelly Clarkson with Wayfair. Ever order furniture online and wonder, what if? Like, what if it doesn't hold up? That sofa was four days old. You should have ordered from Wayfair. With Wayfair, there's no what if. Just style you love and quality you can trust. Visit Wayfair.com.

Wayfair, every style, every home. Um, um, hey mister, can I get a bowl of macaroni and cheese and the potato tots and, um, cheese pizza, but no cheese. I don't like the cheese. And, um, a plain hamburger. and a diet Coke because I see my mom drink it and we absorb bad habits from our parents.

That made me wildly uncomfortable. This is a hot dog as a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What?

Hey, mister. Welcome to my salad. our podcast, a hot dog is a sandwich. The show we break down the world's biggest food debates. I'm your host Josh Cher. And I'm your host, Nicole Inaiti. And I sort of identify as a 215-pound, 34-year-old toddler in that way. In what way?

Not in the way that I want to eat, but in the way that I'm just really looking for someone to take care of me. Naturally. Yeah, I mean, I want to be swaddled and I want to be loved. The mother wound. And I really, yeah, yeah, truly. But you know what's the good news? What's that?

This tattoo makes your arm look massive, like complimentary. Which one? The tomato vine around your arm, it makes your arm look like 30% larger. And doesn't that help help cover your mother wound? Oh, boy. I thought having big biceps would cover the mother wound. Boy, did it not. Can I tell you a new term that I learned in a book about the Food Network?

I don't know if we've talked about this. I love new terms. Great book about the Food Network that I just finished reading by Alan Salkin called From Scratch. Okay. Crazy long oral history. It involves, like, Julia Child when she showed up. I guess the original Food Network headquarters were by, let's say, like, a track with the working gals, you know what I mean? Okay.

And Julia Child used to, like, show up with, like, croissants and give them to the girls. Give them to the girls. Wow. And then there was, like, there was a, let's say a manager of these working gals who would all was, like, threatened to like, hey, I'm going to steal your best gal talking about Julia Child to the Food Network executive producers. Wild stories. But anyways, turns out in, like the 2000s. They did this big survey on Food Network Watchers to find out who they are. And they mostly predicted that it would be women dominated and that was part of it.

But then they found a pocket of like, you know, dude bros that loved watching Emeril Live. And then they found a pocket of like specifically young men who would watch the Food Network to try and heal that mother wound because they felt nurtured while watching it. Oh, my goodness. And that is exactly me. And you know what? there's an executive producer that coined the term edible complex, as in edible complex, but with food. And that's you. And boy, was that me to a T.

Wow. So, yeah, I was, like, part of a very hyper-specific, keyed-in demographic of Food Network Watchers. Like, they were tracking my, like, watching Rachel Ray and Sandra Lee and Jada just trying to feel an ounce of a mother's love. But look at you now. And look at me now. And now the edible complex watchers have grown up. And they're making their own content. That's crazy, isn't it?

Wild. Yeah, yeah. But we're here to talk about kids meals. Kids meals. And why I think when you go to a restaurant, the kid menu and the kid meal concept should just be erased. I find it to be doing a net negative in the United States of America. Yes. I find just giving kids the options of some sort of.

of potato, typically fried or mashed, a protein, typically, a chicken tender or a burger, and some sort of Italian adjacent food, like a pizza or a pasta. Yeah. I find that to be really limiting for children. Because right now, I am learning how to feed my daughter, right? So... How old is Eve, like, four or five? At the moment, she's eight and a half months right now.

She's cool yet? She's so cool. She's awesome. I should just strap her on and just do the... podcast. She wouldn't say anything. She would just watch us and, like, be very observant. But no, like, it just doesn't make sense. Like, again, like, whenever I was being raised, like, we were told that rice cereal was very important whenever we were growing up. Like, that was the main thing that should be our, that should be our main food is rice cereal. Wait, wait, wait, wait. You're saying we isn't like both of us?

I mean, that, that, that's what, like, doctors would, pediatricians would recommend. Really? Starting with rice cereal. Oh, interesting. Starting with rice cereal was kind of the norm. But now we are now in the world of baby lead weaning. Now what that means is you're giving your kids straight up pieces of food that they hold in their hand and put to their mouth. Baby lead weaning. Yeah, BLW for sure. What is BLW entail? So you put literal large pieces of food in front of your child of different kinds. It could be anything from a cooked carrot or a celery stock or a piece of chicken thigh and your child has to...

How many teeth does Eve have? She has three right now. She is, but the idea is that they self-feed themselves or you load a spoon with like, let's just say, avocado or yogurt and they learn through much trial and error to feed themselves. You know, they teach themselves like, this is something that will nourish me,

I will put it to my mouth and I will feed myself. And, you know, you introduce different things, like different kinds of flavors and food. and textures and flavors. No salt, though. You can't give a baby's salt. Don't give baby salt. So it's just, I've learned the weight

how to feed a child now for about two and a half months. And it's been very difficult, but also very, very interesting because whenever I look at what I'm feeding her three times a day versus what kids menus for older kids, like toddlers, it's a world of difference because I'm introducing so many new things to her

that I want that, those new, those new flavors and those new textures. I want that to funnel throughout the rest of her life. But whenever I see a kid's menu, it stops because it's all these boring beige, beige white foods that are, they're just

not very nourishing. And even when you say, when you say white, well, I live in America, yeah, it's white food. Yeah, it's white food, but like it is, right? It's, it's unseasoned, it's chicken tenders, it's macaroni and cheese and pizza and pasta and, you know, really.

They funneled through enough to be buttered noodles and flatbread. You know what I mean? Yeah, yeah. It's food that is predominantly like starch, fat, salt and, like, cheese driven. There might be, like, a pity broccoli. You know what I mean? There might be, or like an asparagus, maybe. Maybe some apple slices that are served as, like, a side thing.

Like, that's what McDonald's did back in the day as a sort of, like, tax write off. Sure, sure. To be like, look, we're not just poisoning the youth of America. There's milk. There's milk. There's apple slices here. I know you and I have talked a lot about like the wishes for when we have children to raise these epicurean wanders of the world. I'm trying.

I'm really trying. You should see what I'm feeding this girl. I guess my biggest fear also, a larger fear other than my kid, eventual kid, hopefully, like not being an epicurean and only wanting to eat mac and cheese is the larger fear that I will do everything that I think is right and ultimately fail. And my kid just sucks. Well, yeah, there's a lot of that. There's a lot of that fear. I don't want my kid to suck. No, I have like cousins who are like, you know, like kids just suck, dude.

Parents did everything they could. They read all the books. They did all things. They put them in all the extracurricular. They paid for the schools. Right. Boom. Suck. Right.

You're not cousins. Not my cousins. I know cousins. You know, I know people. When's the last time you sat at a table with a child and ate like at a restaurant? Have you ever done that before? I'm sure at some point, but like. You don't remember the last time you did it.

No, it would have been. I mean, I would have probably been a child. I don't know that I've sat with a child at a restaurant in my adult life. Okay. That's crazy. Wow, that's crazy. It's really interesting the way that they, like the parent can either be like all in and say, what are you eating?

Like have some of the food off of my plate. Like we're eating off of everyone's plates. You're trying new things, whatever. And then there are some parents that are so strict. They're like, you're eating this one thing. And it's something off the kid's menu and this is the only thing you're going to eat. Why? Why do they do that?

I think it's because there's like a weird control that comes with it. Like they just want to be hyper-controlling of what's on their kid's plate. And maybe the parents themselves aren't the most adventurous either. Maybe they're afraid of, I don't know, choking in a public place. How much control do you really think you have as a parent? That's the question that I am scared of. Right now, because she's not very mobile. Yeah.

A fair amount. And then as that, as she gets older and you have less and less control, that all seems to be a big sticking point for parents. I'm very comfortable with the idea of my control being relinquished and allowing my daughter to be whoever she is and figure things out. She can't touch the kitty cat food bowl, though. That's a big no. I literally have to say, no. Wait, because she's trying to eat the cat food?

She's trying to touch it. I don't know if she's eating it. She just can't. So I say, no. And she understands that. And that's awesome. But everything else, I'm pretty, like, lenient and understanding. Especially with, like, food is one major thing.

I let her make an absolute mess all the time. It's my house is in a state of disarray. But I'm telling myself, like, this is a good method for her to learn how to eat and be comfortable with touching food. Are you getting this from books or is this coming from your own brain? I've read a little bit. Oh, you're reading books? I mean, like, I listen to audiobooks about baby lead weaning. I've had friends kind of show me how to do it.

My parents were like, no, you just have to give her. like what's it called like mashed foods and everything and I'm like I did that for like a month because I was terrified of her choking I'm like it's absolutely terrifying the thought of this girl picking up a piece of carrot and just gnawing on it because she has only gums but after a while you once you have confidence like that confidence filters through to your kid and like when they see you eating a food

like literally I sometimes David and I sit on the floor of our kitchen and eat like our breakfast like this like with our fore and her spoons, and we do it very exaggerated to show her, like, spoon goes in fork, and then it goes in mouth, and then we do it again and again, and then she kind of starts learning. Wow. It's really interesting. They're like little pieces of clay that they're just molding, but you have to do your part too.

You can't just shove a spoon in their mouth all the time. Sure, because then you're a force that's molding them, but then you go to a Chili's or or friendlies or whatever the place that kids' menus are. And then there's the forces molding them that are like, hey, you're a child, you should be just only eating mac and cheese. And then they taste chicken nuggets and mac and cheese. And they go, oh, my God. Right.

I am biologically predisposed. Of course. I don't know that there's anything tastier in the world than just like a processed chicken nugget, man. They really did it. Dude, after dance class, my mom would take us all to McDonald's and we would all get happy meals. It was incredible. It was great.

I can still remember. dip it in straight honey. I used to dip their chicken nuggets into straight honey. Not honey mustard. Just honey. Kim Kardashian does that too. Oh my God. How could you beat the, how could a parent compete with that? And their offer is natural curiosity about the world. Yeah. And Gorma Sabzi. Look, a lot of us have tried learning in other language before, but knowing a few phrases isn't the same as a real conversation. As Verdaude. That's why I'm so excited about Rosetta Stone Sapphire. I've always wanted to learn Italian to travel, but generic apps just don't stick. Rosetta Stone, the trusted leader in language learning for over 30 years,

just launched Rosetta Stone Sapphire, a new app that combines its proven immersion method with the latest innovation in technology to help you learn faster, personalize your lessons, and have more fun along the way. Sapphire isn't one-size-fits-all. It lets you focus on what you actually want to talk about, like food or family. And that's all I want to talk about, really. They also have new chat missions to practice real-life conversations in a safe interactive setting, giving you instant feedback so learning feels like a game. It's way more personalized and useful for real life.

If you want to try to take your language skills to the next level, don't wait to try Rosetta Stone Sapphire. A Hot Dog is a sandwich listeners can get 20% off their Rosetta Stone Sapphire subscription when they sign up today. You'll get unlimited access to all 25 Rosetta Stone languages plus all the new Sapphire learning tools. Visit Rosettastone.com slash hot dog to redeem 20% percent. sent off. That's rosettastone.com slash hot dog and start learning a language for real. Well, what can we do? Well, the thing is about for me

it's like how do you stop that predispose nature of wanting to eat fat and salt and fried foods? I actually know and that's about to be like a huge question that we're going to have to ask as a society which I know we already have been in a lot of ways

but literally like how we Is it like elimination? Like it doesn't exist? Is that like extinguiting? Like it's not as something that exists. I'm not going to show it to you. But I think that's like the classic if you forbid anything, right? It's just going to make people want it more. Exactly.

I don't know. I'm a big fan. Like, what I do with myself is I think the fact that you can just, you can get hamburger and french fries delivered to your house. Oh, my God. If you want it within like 20 minutes, right? And it's expensive as hell now. But, like, if you're willing to just click a couple buttons and forego that ends up cost like 25 damn bucks to get a combo meal. More, I feel.

Oh, from a fast food place? Yeah, yeah, yeah, yeah. But for me, a big thing that I instill myself and would want to instill in a kid is like, hey, these foods are delicious and they're fun and they're awesome and they're meaningful and there's a beautiful history and culture behind them. It's make them ourselves, man. Take a damn day. Like, nothing comes easy. I think is the thing. Yeah.

Because I, like, I, the other day, I have a meat grinder at home, and part of me overuses it because Julia said that I'd never use it. And so now I'm kind of just like, all right. You're overcompensating for the purchase? But also, I love, I love using it. Is it an handheld meat grinder? It's an automatic. It's not automatic. I think it's actually the same one that we have in the mythical kitchen.

Okay, cool. I should have gotten a handheld one. It's so much cuter. I know. One of the old-timey stainless fuel ones. Yeah. My mom's asked me for one for like 10 years. I'm like, okay, I'll get it for you.

But, like, if I want a burger, like, I buy Chuck roast and I cube it up. And it also tastes so much better. Yeah. Fresh ground, like coarse ground chuck and a burger. God damn it, that is a delightful food. Yeah, totally. And you don't have to make it gourmet, but it's like I want to make the thing taste like fast food. Did it with fries.

You know, you know how to make a good fast food fry. Especially if you use, there's an old video that we made where we did this method. The Wendy's fries? No, I was going to say where you put the fries in the cold oil. Yeah, the Wendy's method. What? Wendy's was good? You called it the Wendy's method. Did I?

I'm pretty sure if we look back at the thumbnail, it's literally a picture of the skin on fries with a Wendy's logo on the front. Look it up. While Josh is looking that up, when's the last time you liked a YouTube video? How about you like this video if you're watching on YouTube? It would honestly make us really, really happy. Don't forget to like. What did you do? Did you just decide to say that? No, I'm supposed to say that. Nice, dude. It's part of my job to say that.

We're talking about life-changing French fries hack. Did it change your life? Did our video from six years ago, life-changing French fries hack, change your life? Josh. Comment, yes. Why did I feel like you, there was a Wendy's logo on that? I probably is. Did you say the Wendy's method?

I don't think I ever said it because Wendy's also doesn't cook their fries like this. Well, is it because I think that it's the Wendy's method? Our videos back then were, this was seven minutes. God, I was so thin. I was too thin. I think in these videos- You were so cute back then. Very thin.

I think I gained like 15 pounds after this. I was like, I don't recognize myself anymore being this. Josh, you were such a little cutie. I've really aged. I've really gotten worse. I know. You haven't gotten worse. You just aged a little bit.

The lines are here. Sweetie, just do this for it. Do what I do. I don't know. I'm pretty into the idea of aging naturally. You know, I mean, I got a BBL last year. You never see my ass because I'm sitting down. Yeah, you never see what I'm going.

I haven't walked around just a dump truck ass around this office. Josh thicky shirt. But like we were saying, I find children's menus at establishments like chilies and friendlies and whatever to be very limiting. And I feel like they don't allow kids to explore things while their menus have like 14 different kinds of burgers with like 18 different kinds of topics. Yeah, yeah. It's like why? And I know kids are picky, but they're as picky. Also, I'm saying this as a mother to an eight and a half month old.

I have no idea what I'm in. what's in store for me or what kind of kids she's going to be whatever. She's two or three and actually vocal and telling me what she wants and what she doesn't want. But I feel like right now I'm mapping, I'm trying to map a good relationship with food because I

want that for her and also for myself. I had a French teacher in high school who would constantly say that, you know in France the kid's menu do not exist. The children just eat whatever the parents do. I don't know if that's actually true if that still holds up or if it's just from Madam Keith?

Well, I listen to the audiobook bringing up Bebe, which is all about parenting the French way. And they talk about that in the book. It's like, you know, kids aren't supposed to like take over your life. They're supposed to be an addition to your life. You bring them into your life. You don't create a world for them. Like the idea of a Disney resort, like a Disney cruise.

I have a lot of thoughts. Any French parent, would literally, like, be disgusted with the idea of the parents going on a Disney cruise. I'm an American and I'm disgusted with a Disney cruise. But, like, it's just a foreign concept to create this life for your kid when in reality you need to allow the kid to be a part of your life. So I think that has a lot to do with why I think kids menus at large are just BS. I talked to, I was talking to my sister-in-law last night and she was talking about how she used to order off the kids' menu until she was, like, 15, 16. out back and get the kids mac and cheese because she just wanted.

Is it a small portion? That's kind of, yeah, it's like a smaller portion. But also I think that was the only way you get. I think it was like the largest portion of mac and cheese. The only entree, reasonable entree of mac and cheese. But she just wanted to eat mac and cheese. It was her comfort food. But she didn't grow up with parents that, like, valued other experiences.

And then she started dating my brother. And you kind of got to be down with new food experiences. Right. It's very true. A big foodie and all that. But I wonder if there's a unique relationship. in America to that kind of comfort food and to like not

trying new things? I don't know. I find comfort food to be a very American thing. Yeah. The concept of comfort food like something warm, hearty sticks to your ribs food is something very American. Because I feel...

Truly other cultures have comfort food though. If you ask like... But the concept of comfort food like this is a food that's going to make me comfortable. And America is kind of just like bad for you, right? Comfort food is kind of Well, sometimes it's stew. Sometimes it's like a beef stew. Beef stew isn't bad or chili is a comfort food.

Sure. I don't consider those things to be bad or chicken soup. I find the concept of this food is a food for comfort as something truly American. When kind of in the culinary canon of other cultures, it's just a part of the food that we eat. Yeah. Yeah. We draw a lot of weird lines. Yeah.

Okay. So even in the way that America treats, we're diving into a lot of. anthropological things. I'm having a lot of fun. I'm having a lot of fun, dude. Neither of us are very qualified academically. I took one anthropology class in community college, and it was great. Had a lot of fun.

This is just us talking through our own thoughts. Podcasts are about talking. Deal with it. Deal with it. We're not swinging elections. We're just talking about culture. We should swing some elections. Let's jump into the mayoral election.

I don't want to. I don't want to swing anything, especially not an election. You don't want to get, who's he married to? Heidi Montag? Spencer Pratt. Why the f-f would we talk about Spencer Pratt? What a dork. Anyways, Google the L.A. mayoral race.

I firmly believe. Everything's getting wacky out of here. If you've been on more than two reality shows, you should not run for any sort of office. I firmly believe. What's the guest name? Tom Zandoval. I get Tom Sandoval for mayor. I'm in.

Tom Sandoval for a city controller. I wonder to run the budget. Lisa Vanderpump for U.S. Treasurer. What are we talking about? Comfort food. I find it to be truly a moment. Comfort food is an American ideology. We draw a lot of weird lines around food in America in general.

And kids food is French fries, mac and cheese, chicken tenders. Yeah. Yeah, yeah. We put, it reminds me of that phrase that Mary Nessel said of like, never has such an unhealthy society been so obsessed with health. Like we draw so many weird lines around food of like, this is food for kids, this is food for comfort, this is food for diet, this is food for performance.

It's just food. Whereas so little of our food is, so little of our food is directly tied to culture in a certain way, right? So few of our foods are directly tied to any idea of ancestral lineage, which is what makes, like, the hamburger is so unique, right? That it's like, it's this thing that was invented within the last hundred years, really, if you look at the idea of a hamburger sandwich, you know, you trace it back to the hamburg steak. It has nothing to do with it, right? In Germany, right? Yeah, yeah. The first recipe, I think, it was in Dalmonico, it was in New York in America. But anyways, like, it's such a unique American invention. And it's just the fact that it's eaten on the go and it's quick and it's infinitely customizable and it's taken over the world and it's fatty and it's, you know, all these things. And it just spread like wildfire. But it's something that's divorced from any sort of like ancestral lineage of like how to eat. You know what I mean? Sure.

And I think those concepts are how we sort of get in this like, we're in this floating ether space where we're so susceptible to advertising because of it. Kids cuisine. You grew up with kids cuisine? My mother would not allow that in my house. We couldn't afford to get kids cuisine for people that don't know. It is a TV dinner, so microwavable. And of like the lowest of the low quality. It's, you know, it's all of their things.

If you get a lean cuisine or something, at least, you know, that might have a Tuscan chicken penny, pasta, some vegetables. Kids' cuisine is exclusively like chicken nuggets, crickle, cut french fries, little microwaveable brownie and like some corn is the healthiest you'd get in there. Similar to all the other ones, except they had cartoon penguins.

Love the cartoon penguin. They had a cast of characters on it. Maybe it came with like a designer, a toy, or there was a maze on the back. I don't know. But it was also like, you know, 30 cents more expensive and we were just poorer shit so we could never afford it from that angle.

Right. That's all I wanted. The food is like disgusting. Of course. It's wet and it's salty and it's fatty. The corn goes into the pudding of the brownie. The brownie pudding goes into the corn. You know, but it's like it's these little marketing things that, you know, kids meal might come with a game.

A maze on the back. Crayons. I mean, we give kids men use so they can play with it and they can interact with it. And then they're so used to seeing these like five options. McDonald's, I mean, built playgrounds. Yeah. That's unique. That's American. That's crazy, dude. You know what I mean? Yeah. And so, like, I think it's a very American notion of how children should eat and interact with the world, especially as it relates to food.

It's very limiting. That's my problem with it. It's very limiting and it's very bland and it's very expected. And how do you expect to grow your mind and your susceptibility to adventure and different things and you experience? is when all you're eating is beige, crispy beige, crunchy beige, soft beige. I mean, you know why? In The Matrix? No, I was going to say, like, the reason the beige foods exist is because they're the most profitable. Yeah, of course. There's also that. So, like, the idea of chicken tenders, right?

The tenderloin is literally a part of, it's, like, attached to the breast. It's attached to the breast, but it's not. And you'll literally, if you fabricate your own chicken, sometimes you'll get tenderloins that can kind of stay on the breast. and some are just kind of loosely hanging. With the little hangy bit. The little hangy bit. And so chicken industry basically was like, hey, we can just nix this little piece off of every chicken breast and create a new market. And like, what's the best way to do this?

This is around the time when all the large chicken manufacturers, so Tyson, that you probably know from Tyson any tisers, they're awesome. Tyson is, I believe, the first or second biggest chicken farming operation in America. Like, they're an industrial megafarm. Right? But we know them as they're like fun little anytizers. That's because they found out that the more do you process of food, the more the profit margins go up. If you're selling whole chickens, you can only sell that for a certain dollar amount. People aren't fabricating chickens in their own house. No. So in 19, I think it was before World War II, all chickens, 98% of chickens are sold whole in stores.

People, that was part of home economics and part of running a house is you would buy a whole chicken. you'd turn it into soup, you turn to five different dishes, whatever, that was it, right? Yeah. You know, people would pluck in whatever. And then grocery stores, mega grocery stores came out. People started fabricating the chickens down. So then they were sold in parts. And then now over 50% of chickens are just sold directly into processing.

You know what I mean? And it's because Tyson found out that, hey, we're, if we also owned the factories that made the chicken nuggets, we could just make more money. Right. So that's how it happens. So we end up with this, like, giant glut of processed chicken products. and who better to eat it and create a lifelong addiction to it than kids. So true. You know what I mean?

Of course. And so we're dealing with a lot of this kind of like rootless. And that's not to say every American is rootless in terms of food. They're wonderful like heritage foods in America. But there were also very unique efforts to try and create a rootless American food system in a way. In order to create a person who is addicted to easily ultra-processed foods. In a way, in the early 1900s, looking at the work of Ellen Swallow Richards, who tried to create the first school lunch program, did a lot of really great work as a social reformer. But there was this kind of idea that they needed to create a uniquely American, which is to say, white Anglo-Saxon Protestant version of American food identity through the.

the school lunch system. And so they, like, wouldn't let Italian, you know, Italians eat pasta in schools and stuff like that. It was this kind of interesting way of, like, divorcing people from their ancestral foods to try and make, you know, the melting pot of America come true. And I think she had pretty good intentions doing it. It's tough to really parse out through the lens of modern morality. But a lot of it was, like, you know, beans and cornmeal and oysters and things that are

indigenous to America in a way. But then that got chopped in. screwed over time. So I don't know, a lot of interesting factors. Right, right. You know? So what are you going to do? Huh? What are you going to do? I remember TGI Fridays had a a kid's menu dish that I used to order. What was it called? It was called a pizadia. And it was a pepperoni cassidia with mariner sauce. And I think that's what we can all get behind. Do you know what I used to get? What was that? I used to go to cheesecake factory. I would get a small french fry and a small kids cheese pizza and I would put the French fries on the pizza as a topping.

Shit, maybe kids menus rule. We thought about that. But hey man, look at that. French fries pizza. Creative as hell, right? Always had it in me. Are you one of those media strategy people clicking through slides, scrolling spreadsheets? Yes?

Good. This is for you. Because on Spotify, there's an audience that's different. Locked in. Loyal, invested. They're called fans. Fans don't just listen to music. They feel seen by it, like it belongs to them.

So when your brand shows up on Spotify, that's who you're talking to. And you're right next to artists like me, Lizzo. So, are you ready to talk to fans? Spotify advertising. You're among fans. All right, Nicole, we've heard to you and I have to say. And now it's time to find out what other wack yet is around on other universe. It's time for the little segment we call opinions are like casseroos.

Is my hat forwards or backwards when you're recorded? I don't know. I turn it around a lot. I wasn't looking at you very much today. I did love Little Skinny Josh today, though. Like the little skinny, like, shrimp Josh. He saw a little skinny, shrimp, Josh. But you weren't a shrimp.

You were actually very, like, lean and strong. I was so lean and strong. But compared to, like, strong beefcake Josh with the tattoos? You're a totally different person. Have I given people a tattoo tour? Do you want to give people a tattoo? Okay, give people a tattoo tour. These are new tattoos that I've gotten since in, like, the last month.

So I got corn and an apple that was in New York at Babbage. his house from Chris Jong. Shout to Chris Jong. And then later I got the infinity band of tomatoes. Shout out to Zlata. I'll link them in my Instagram stories. That did your great work. And then I got the olives on a skewer because no man who ever planted an olive tree ever saw it bare fruit. So it's kind of like a metaphor for patience. And then the French phrase, Dime what you eat, which is from Jean-Enthelme Briasse Averand's 1826 work, La Physiology de Gu.

It means, tell me what you eat, and I'll tell you what you are. Thus has concluded, Josh's tattoo tour. Thank you. You forgot to talk about the leak? Oh, yeah, yeah. And then the leak, I got that from Zlata several years ago in Reno.

And it's kind of like an homage to my dad who passed because I realized how much the idea of physically breaking down vegetables and doing those repetitive tasks really calm me down. Leaks are notoriously hard. And then a carrot that is representative

of my wife, Julia, because we have a fun story about carrots from our first date. And that's it. And then I have a spork and then I have some lower back tattoos. But I'm probably going to get... Oh, the dildo tattooed here

didn't give it away. Yeah, so that's it. Well, let's get to our first opinion. All right, Josh. Nicole. Hello, crew. You're one of my favorite podcasts out there. Oh, thank you. Celebration time is similar to these holidays, like Memorial Day or Juneteen, maybe even Thanksgiving or Christmas, but I say, why can't you have a Thanksgiving dinner for you a week or every month of the year? Can I tell him what that is? Now, to simplify it,

I'm turning my thanks or giving or Christmas holiday dinner. into a casserole. What's the best order? If you make a Christmas dinner into an extreme bean layer dip, what's the best order? This is interesting. Chicken and dressing first, broccoli and cheese first, cranberry sauce on top or on bottom. If you're going to layer every bit of your celebratory holiday dinner into a casserole,

i.e. 7-layer bean dip. Sands Thanksgiving. Thank you, Nicole. What's the best layer? I still want to use chicken and stuffing on the bottom. I got you. I want to incorporate broccoli and cheese with a crunchy cracker top. Shoot. Where do I put the fruit layer in for the cranberry blueberry sauce?

Where do I put the mashed potatoes in? I got you. How do I make a casserole dip? that's holiday dinner inspired and make it work. Oh my gosh. I love you all forever. Oh, love you too, buddy.

Tell them what the Jews do. You know what we do? Every Friday we have something called Shabbat. We all get together and we eat a big meal together and we talk about our week, we talk about our day, we talk about the news, we talk about our lives, we talk about our wins, we talk about our losses. And I do that almost, I want to say,

there's 52 weeks in a year. I do that almost, 50 times. I do that. I literally have a big holiday dinner every Friday. And I talk to my family. And it's the best thing in the world and I love it so much. Aside from the religious aspect of it,

it's just a good thing to do. Having family dinner is good. And it feels, you know, sometimes you fight and sometimes you hate each other. But you know what? See you next Friday. Because it keeps going on. Life keeps going on. And I always have my Fridays and I'm very, very...

Happy and blessed. And also, my work is so cool because they let me go home early on Fridays so I can prep for Shabbat. So thanks for doing that. Hell yeah, man. Okay, let's get out of breast text. You're going to want to have the most absorbent layers on the bottom. Stuffing. Stuffing, right?

You want that brat in the bottom that's going to catch any juices. Right. I feel like these shouldn't have cranberry in there. Oil the bottom, though. Oil the bottom. Oil the bottom. I feel like... Butter the bottom.

Butter the bottom. When he talked about the broccoli cheese with the crunchy cracker crust, I sort of... I want to eat that. One, I want to eat that. Two, I want that to be on top. I do not want that to be on top. The crunchy cracker crust. Wait, can I, well, you don't need to attach everything altogether.

Sure, sure, sure. That sounds nice. I want the crunchy crackers to interact with the broccoli and the cheese. Do you think this lovely friend of ours eats chicken or goose on Christmas? I don't like either. Most people eat turkey. What? What?

You think, who's that? Nobody's roasting geese. Um, have you ever like? Nobody's roasting geese. Ever since I was a little girl. I remember Christmas. This dinner has always included a goose. That was like something you read in like a Charles Dickens novel.

Yeah, yeah, yeah, no, we're way past Victorian London. I really want to cook a Christmas goose. You can do that. I'm cooking a Christmas goose for Shabbat. I think I did that once. My brother and I have done like a five-spice duck. I don't need to do all that. I'm just cooking a goose. Yeah, cook a goose.

I'm cooking a goose. I don't know if I like goose. What about geese? The band? What about moose? What about geese? What? The band geese?

There's a bobbin. My God! I do know the bandgeese. I do know the band geese. I do, okay, shut up. Be serious for five seconds of your life. Yeah. Okay.

Stuffing. Chicken, chicken gravy stuffing. What I would do, what I would do, what I would do, I would do the stuffing, and then I would mix the chicken with the gravy and the mashed potato make that its own layer. I don't like mixing gravy with mashed potatoes. Okay, then we won't do that. What I think... Take it out.

Take out the gravy. Well, no, I think you mix the chicken with the gravy. Create a kind of like... Why would you do you? do that? Because like that's where you the chicken is going to be dry. It's left over. It's mixed with the mashed potatoes that have the cream and the butter to help supplement any sort of

dryness. I feel like the chicken and gravy should be interesting. I don't like cooking with you. I like cooking side by side with you. Yeah, I agree with that. Cooking with you. I hate. Yeah, I don't want anyone to touch my shit. Yeah. Even like metaphorically. Yeah, yeah, yeah. It's crazy.

I really There is something where I I don't like working creatively with other people. Yeah. I don't like, have you noticed it? I haven't over the course of seven years, I hope. I don't like brainstorming with other people. I'm bad in brainstorms.

No, you're not. I think you're fantastic. Are you kidding me? What? I'm just laughing because we have one in an hour. I disagree. I find you so insightful. Really?

Oh, I feel like I'm fighting against my own instincts because I don't like, I'm one of those people that I need to sit alone with my ideas. And if I'm bringing an idea to the table, it has to be not only, fully fleshed out, but like it has to be run through the ringer. Interesting. I'm not one of those like, hey, bad idea, but I'm like, no, my idea is good. I stand by it.

I'm willing to defend it. And if not, I'm keeping it inside. It's not good to do that. It comes from, I think, a place of deep iniquity. And also then... Mother wound. It's back. Edible complex.

You know, but for real, it's like not good for other people because then you're not sort of being vulnerable with them, and then they feel the need to keep their own ideas inside. And you're going to a goddamn brainstorm. The point is to get your ideas out there. So anyways, even when I'm cooking, I'm like, leave me alone. Let me build this casserole how I want to. Okay, you build your casserole and then I'll tell you what I want to do. Stuffing, gravy, chicken, mashed potatoes, broccoli, cheese, cracker topping on top.

And then the cranberry goes on the side. I knew he was going to do the cranberry on the side. Cranberry doesn't go in there. Okay. False. So I'm going to do a layer of butter on the bottom. bottom just to make sure. Stuffing, I'm going to mix

the chicken and the gravy and the mashed potato in a layer. And then I'm going to add the cranberry sauce on top of that. And then I'm going to take the broccoli cheese, put that on there, and then the cracker crust. And then I'm also

going to put some French's onions on there, French's fried onions on there, too. And then that's all the foods that you said, right? It's similar. I kind of want to me. Yeah. similar. I kind of want to make this broccoli, of course. I love it.

I want to make this broccoli cheese casserole with rich crackers instead of green bean casserole with French as onions. I love green bean casserole with French as onions. I've done it from scratch. Do it this Friday. Do it for Shabbat. I can do it. What am I doing this Friday?

No, I'm going to be in France. Okay, so don't do it. I'm going to do it. We're gone too much. I want to start doing Shabbat. Sounds so nice. You should. But now we're assembling all of our family members, all of our family members live in Sherman

Knicks. We're all in the same neighborhood. Hello. I know. Shabbat's right there. Dude, it doesn't even need to be a big extravaganza. You literally make, like, tell everyone to bring a dish. Just literally create community.

Like, combine your lives together. Find out more about each other. Go deeper. I know. Deeper. Go deeper, not wider. Deeper not wider. Exactly.

That's what Shabbat's about. Hi. Hi. This is Jasmine from New York City. Go next. I've been listening to the backlog of the podcast and loving it. Backlog. I just want to share. I think the elite savory snack is a spoonful of nutritional yeast.

Oh, no. Yes, it turns your pee fluorescent yellow. Oh, no. It's so good and umami. Honestly, I put in everything, like salads. I like my favorite, like, struggle meal is basically just pasta butter with a crap ton of nutritional yeast. I think it's no meat topping and everyone should be eating spoonfuls of it. Okay, that's it.

Love it. Bye. Thanks for listening. Thanks for listening to the backlog. A lot of things to discuss here. What's the deal with the pee? I didn't know that it turns your pea fluorescent yellow. Me neither.

Can we, Logan, can we Google it so quick? Because we might be discovering that you have like some sort of... I think you might have a UTI. Yeah, yeah. The nutritional yeast might be giving you problems. Yes. It makes your pee almost neon yellow. Tremendous.

Because there's a lot of vitamin B in it. Vitamin B. I think sometimes I drink a ton of monster energies. My deep pee turns. neon. So nutritionally yeast definitely better for you than Monster Energy's. We can only agree with that. There is a period of time where I was putting nutritional yeast on my popcorn every single

time I would eat popcorn. And I loved it. I don't keep it in the house, nutritional yeast at all. I never cooked with it. I did. I've made like vegan Caesar dressings with it. But for me, it's always been something where the flavor, it's, it's umami, but it's deeper than just that like

plain umami flavor. Like there's something kind of funky. It's got this like volatile nature do it, sure, sure, sure. But it's almost, I guess, like, vegemite. I mean, why? Yes. Yeah, rip some vegumite.

That's what it is. You know what I mean? Yeah. But I don't know. I guess I'm getting that from like, I keep Parmesan in the house at all times. I like Pecorino better. And then fish sauce is the other thing. Yeah, I love fish.

And then even aside from that, just like, I keep Calde de Pollo in my house at all times. Because Julia doesn't like when I use straight MSG. Even though I've explained, boy, have I mansplained the history of that to were so many times, but I used Calde deploio instead. So I don't know. I just never, maybe I'll buy nutritional yeast and start messing with it, though. I'm curious if you're vegan or plant-based or just try to, like, reduce me.

Because nutritional yeast was, I first heard about it from vegans and like college, right? Yeah. Who would talk about nuke. I call it nuke. Yeah, yeah. I was, there was a period of time for like six months where I was obsessed with it. And then I stopped eating it. I should probably start again.

But I don't like it in place of Parmesan cheese. I don't like it in place. It's its own ingredient. I don't like to use it as a substitute good because I'm not vegan. You know what I mean? Yeah, I am. That makes sense. But I like it as its own thing.

Hmm. What else do you put in it with? Just popcorn. Just popcorn. It is olive oil, popcorn, nutritional yeast. That's all I need. And sometimes the neutral gets stuck to the bottom with the oil and I just put my finger and end up.

It was so good. I want to start to eat more vegamite and butter toast. Oh my gosh. That was my pregnancy craving. Oh, my God. I miss it. to just like lick. We had vegamite here and I would just like take a little bit and I'll just

lick it on a spoon. So much better than marmite. Oh my God, it was so good. I miss it right now. I'm going to go have some right now. My mouth is, I'm salivating at the thought of eating vegamite. Okay. Do we have more pinions? Yeah, one more? One more. One more. One more. Hi, Josh and Nicole. My name is Kelly. Hi, Kelly. Hi, Kelly. And I just listened to the opinion about the guy that

like sour cream with his iceberg lettuce. And I just want to tell you what I like sour cream with. Okay. And that is a brownie. All right. Have a great day. Bye. I love whenever we have geniuses on this part of the pot.

It's pretty damn good. It's pretty damn good. I love the idea of sour cream on a brownie. Here's the thing. Yum. Well, I was not to say if you just put sour cream on a chocolate cake, I don't think it's as successful. But there's something about,

like, you ever have like a brownie that has like a fudge icing on it? You're like, this is kind of too much. I don't need the fudge. I never need the fudge in a fudge. Brownies are already so rich. Yeah, like that's the point. But little sour cream kind of cuts it.

Sounds pretty nice. Honey. Honey. Yeah, a little honey on top of that too. Oh, no, I don't want honey. I'm just saying honey like as a term of like. Oh, got you. Okay, yeah.

Sure, sure, sure. Wow. I have a feeling that I did this whenever I was working at that chocolate store. You think you invented this. No, no, no, no. I think I've tasted this before. I've tasted this combination before, and let me tell you, it is dreamy.

I wonder if the texture would be an issue. Like, you know, brownies kind of chewy. Dark, it has to be a dark chocolate brownie. It can't be like a milk chocolate. I'm like salivating. My mouth is watering, thinking about ice cold sour cream on brownie. It's like a brownie. How do we make this happen?

Do we got brownies in the... I can make a call. I guess when I know something fun about Last Meals, if anybody requests a brownie, we just use Box. Yeah, what do you mean? We use the, do you use Girideli? Is it a Girideli? It's not Girideli? It's not Giradelli. Gira deli? My whole life I've been saying Giradelli Square. Girideli? Why I've been saying Girideli? I don't know.

You also say channel. Channel. Girardelli. Gira deli. I've been saying Girideli? That's okay. It's a little quirkadeli. It's a little quirkardelli. It's a little quirk. Anyways, we use Girideli box mix. I have a really good brownie recipe if you want it. Yeah? It's actually freaking, it's incredible.

I don't think you can be Giridelli. Just like, I don't think anybody can make a better marinera sauce than Rayos. Yeah. Some people buy nice watches. Some people buy fancy cars. Not me. I'm spending all my money on Rayos yard sauces. It's nine bucks.

You know there was a Rayos here? I believe they are permanently closed now. No way. Have you ever been? I never went to the one here. It wasn't cool enough. Yeah. Hard to get a res.

If only I had someone who I was friends. but that had clout that could help me get reservations to cool places. Nima? All right, on that note,

thank you so much. I'm talking about you, guys. Thank you so much for that. That's not going to do episodes for you every Wednesday out wherever we get to podcast.

If you want to be featured on opinions on like castorls, hit us up at 833 Dog Pod 1. Like the video. Oh, yeah. Logan's selling me to tell you to like the video.

I would also tell you to like the video because it really helps us. No, don't only like just like it. Like, physically show us that you like it by liking it. YouTube gives us $1 for every like that we get. Is that true?

Yeah. It's a new program. It's called Dollar for Likes. Like jump rope for heart? Just like jump rope for heart. It's not true. I was lying to you. I also had never heard of jump rope for heart.

I hate when you lie to me so well. Why is jump rope for heart? I don't know. I don't know. I want to talk about it anymore because you lied. It's so good. See all next time. Lie worse next time.