A Hot Dog Is a Sandwich - Our Most Challenging Last Meal Yet

Episode Date: February 18, 2026

Today, Josh is joined by Mythical Kitcheneer Lily Burrola to recap singer-songwriter Noah Kahan's Last Meals episode. To learn more about Chicken of the Sea, visit https://chickenofthesea.com/ and look out for their products sold in-store and online nationwide at major retailers. Check out the full episode of Last Meals: youtube.com/watch?v=uEQ6z0rbn30 Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is mythical. Every person has exactly two things in common. We've all let out a fart and pretended it wasn't us. No, we all got to eat and we're all going to die. Oh. Have you heard that before? No, first time. 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 Sandwich. Have you heard that one before?

I haven't, this is the first time I've been here. God, dang. She doesn't watch any of the content. I kind of really respect that. Welcome my co-worker, Lily Cousins-Berola. You're still listed as Lily Cousins in the script. Oh, yeah. I changed my name. Illegally, though, the paperwork came through? Lily Habeoibrola. It's on my license and passport.

Nice. Nice. That's really exciting. We'll get that change for you. First time of the podcast. Sure, yeah. Yeah, first time. I think I was on the podcast, like, in the first two weeks that I was here. I think you were. We did something about, like, our Michelin stars overrated. Yeah.

And look how much you've grown since then. You were so nervous back then. You were shaking. I could hear your boots rattling under the table. I'm just always wearing boots. But, no, today we're talking about how to fart in public and get away with it. Now, I go to the gym most mornings, and I'm, you know, doing a lot of work on the treadmill and an elliptical. and the way that it kind of moves your body, right?

When you wake up, it's getting a lot of gases out. It's like when you have a baby and you move their legs like that, it's really cute and then they fart. Yeah, that's almost essentially what I'm doing. Yeah. You know what I mean? But what I do is I make sure to go all the way in the corner and then if people come by and smell it, I just point at somebody else and go, ew. Have you really done that? No, I haven't.

No, I do fart very openly in the gym. This morning was like particularly bad. Yeah. I ate like a big steak last night. And so red meat produces methane. But no, I just fart. And then I just am stone-faced. It always kind of smells like a fart in your office.

Does it really? Yeah. And Annalise doesn't notice it. But she just kind of like sits in it because she's used to it. But I'll come in. Is that true? Yeah, it has like. No, I can't have the fart office.

And it's like the way the sun comes in the window, it just, it's, It stays. It kind of bakes it in there. There's no circulation. Yeah. Yeah. We need to get a fan. I'll tell you what happens is I sit on the couch and I fart into the couch to the point where. I sit on that couch.

Annalise doesn't notice because it gets trapped in the couch. But when I get up, it sort of aerates out. Yeah. And yesterday, not yesterday it was two days ago, it was so bad. I'm so sorry. This is not what the podcast is about. We're just here now. We all have to suffer through it.

I was fart into the couch, you know, researching the next last meal's guest. a great segue And I go to get like a drink from the fridge And I come back and Annalise goes Hey I'm sorry it smells like farting here I swear it wasn't me And I was like She knew it was me

It was me all along And she's like oh I thought it was like coming from outside So she is so nice and polite That was a nice way of saying Stop farting into the couch I don't know if it was I think we'll debrief with Annalise later Are you not farting in like your office constantly?

No Is anybody else? I like go to the bathroom. You go to the bathroom to fart? That is a, frankly, as the leader of the culinary department, that's a waste of time and resources. I don't know if it's going to be like loud or not. Sure. You know?

You think it's going to be silent and then it's not. But if it's being muffled by a couch cushion. That's fair. So you got to get a cushion for the chair. All right, that's been the podcast. Thank you so much for stopping by. Today, we wanted to do something that we haven't really done before. We are going to run you through the entire process of an episode of last meals.

And we're going to run you specifically through Noah Kahn's last meal. We thought this would be a good one because crazy. Yeah, he was awesome. Yeah, he was awesome. This was also, even before he stepped foot in the building, we got his last meal. And it was one of the most unhinged last meals that we've ever seen. Strange darling. We'll get into it.

We will get into it. But, like, that's what I want to see. And just to, like, let people know how this process generally works, we've gone through, like, three or four different iterations of a sheet of paper that, like, tells people how to pick a last meal. At first, it was just, like, tell us what your last meal would be. And some people would just send back, like, steak, potato. Yeah. And you're like, that sucks.

And then some people would be like, I want to recreate the whole buffet at Caesar's Pallel. And we're like, oh, we can't do that. And so we've, like, you know, tried to sort of narrow it down, say, hey, maybe five to eight dishes, but no actual limits on it. Try and think of memories from childhood, yada, yada. And then every time somebody sends us their last meal, to me, it's like opening a fun little Christmas present. Yeah, it is. And like all the research after it is so fun, honestly.

And you, you like hit the ground running. Oh, as soon as it comes in, like I start looking things up. There's things that, like, if guests are wanting things from different places, we'll contact those restaurants from all over the world, honestly, and just try to get the details or try to get them to send the sauce or whatever it is to actually make it their last meal. But this one, we recreated quite a few things because he's... Because he had that obscure Mexican restaurant that he really loves,

called Gusano's that's in... Technically, I think it's in New Hampshire. Noah Khan's entire life lives along the border of New Hampshire and Vermont. We're basically the same person being from Maine. You really are. He has a song called Maine. Oh, really? Yeah, yeah.

I will listen to it. I should probably. Fake fan over here. I know. But no, but you literally like called the owner of this Mexican restaurant Gussano's, and he wanted their like Habanero Hell Week salsa. Yeah. Which V made that one, right?

Yes, she made this course. And the restaurant was so nice. They sent us like all of their recipes for everything. But you have to remember to scale it down because they're cooking for a restaurant. Oh, that's the funny thing. so many recipes you get are just like start with eight gallons of chicken stock. Exactly. But the habanero poppers, that was a good addition.

So Josh likes to add things last minute, which we love to do. Honestly, it's like adds, it always adds to the episode. But the habanero poppers were a last minute addition, and Ash made those. And I feel like that was a great addition to the episode. And it added a layer of, it added a layer of metaphor to it. Well, you know, you guys immediately, the entire culinary team, you start, you know, calling restaurants trying to see he had a Kmart sheetcake and Kmart stopped baking sheet cakes. Well, they don't exist. Well, Kmart is fully bankrupt now.

The last thing to survive, and I start researching on my own things. So I found out, you know, let's see if he has a connection to a Kmart. And then found out that he doesn't have a connection to a Kmart, but there used to be a Kmart in his hometown that they found out. that then turned into a target, and he indeed has a line about a target in his song, triangulated that via some Reddit post, found out that was where the Kmart used to be, and now it's a target, so we used to get birthday cakes and that, yada yada, but like you're trying to find, you know, the actual, how do I bake, what was a Kmart sheet cake, what did they look like, and I'm trying to find a personal connection to it.

So with regards to, he called it the Habanero Hell Week salsa from Gusanos. And I was like, what is Hellweek? Found out this Mexican restaurant does a themed super spicy hell week every single year where they put this habanero salsa on the menu. And then also they have a bunch of other super spicy items. And the idea is to come in and like test your manhood, test how spicy you can eat. And they have habanero poppers on the menu, which I also happen to have a recipe for in my first cookbook. Because I've made them before and they hurt very badly. But a lot of Noah's new album and his new song The Great Divide, which is really fantastic.

It's stuck in my head is about. this idea of like reckoning with masculinity and what it means and growing up having, you know, these expectations that if you see something really spicy on a menu, you should do it. So I wanted the hob and arrow poppers in front of us to prove that we were secure enough in our masculinity to not eat any of them. But what happened? We ate all of them to try and one up each other and they were so spicy. Yeah, they were spicy.

I tried like a nibble of one and I was like, oh, they're going to do. die. And then as soon as he ate the entire thing, I was like, oh my God. I think there were seven total and we ate three and a half while also like having a really great discussion about his new song and also eating like a really delicious chicken cassidia. Yeah. And that was all the work that just went into one course. I know. It was a lot. That was crazy. What was it? What else was on that? Also at some point. Oh, the habachi. Oh, and the habachi. Yeah, yeah. You get to pull all your Habachi skills. I forgot.

There's so much. He also asked for habachi and there's, you know, people have asked for Korean barbecue and stuff in the past. We could just cook the food in the separate kitchen like we do, but we're like, hey, Korean barbecue is about being at the table and, you know, flipping it and doing all that. And so he wanted habachi. And so we pulled out the electric griddle. On low setting. On low setting.

Yeah, yeah. It's just steaming. It's even funny because, like, you know, we always make sure that everything, like, fits on the table. Yep. But sometimes, like, it fits on the table, but you, like, don't know where to put your elbows. Yeah. And so I'm, like, asking, like, a question that's, like, you know, kind of, like, deep. And I'm trying to, like, kind of lean in and be comfortable.

Yeah. And I'm just, like, here. Because there's, like, a habauchy grill next to me that, like, burns. My hand probably just touched it. Yeah. Yeah. I mean, it's great. We were, so the way our kitchen works is we have our mythical kitchen set, which is a active

kitchen. You've seen us cook in it. And then you take a hallway down. And then we have, like, a community. shared kitchen with like one stove. Which you will have also recognized that set if you watched any fancy fast food episodes from like summer of 2019

through winter 2020. That's where we used to shoot. Also, the first ever try guys episode of Without a recipe was shot in that kitchen. Oh, I didn't know that. Yeah, they were like kind of, it was before they'd gotten to their new studio and they just called us and were like,

hey, we have a new idea for a show. Everything's pretty cool, but we don't know anybody with a kitchen that we can film in. I was like, ours, This kind of isn't great either, but you can come use it. Yeah, because it is only one stove. So we're wheeling out like eight camps, or sorry, induction burners. Don't want to get the fire department.

Fire marshals on our ass. We're not allowed to use real fire anymore. God forbid we use fire for cooking. So we're using induction burners. Kind of like them. We have two microwaves out there. People are just microwaving their lunch when we're cooking. We're like running around, getting this last meal together.

And then Davin's out there, microwaving is lunch. Do people still buy? I feel like people now know not to bother you, though. It still happens. It's when, like, people go behind us where the sink is and start, like, washing their dishes. And I'm like, hot, hot. There's, like, cast irons flying. And it's fine.

No one's been hurt so far. There's another kid. There's another kitchenette that people can use. Yeah. But at the same time, you're, like, trying to time when to time. fire dishes based on when the course is going to end, right? Yeah. So we're looking at your, like, body movements, like your face.

We're like, okay, I think this is. Are you actively listening to the episode while it's happening? We are. So usually we'll come back from after we drop everything off. And then we like to see them, like, react to the food. And then we're like, we have a timer 15 or 20 minutes. And then we are just, like, trying to time everything out. And sometimes you go over or under.

but we have like a codework. So Annalise will say fruit salad and that means like this is the last question or probably the last question. Oh, I didn't know that. And then we all respond, yummy, yummy. Why?

Because fruit salad, yummy, yummy, yummy. No, what is that a reference to? The Wiggles. I didn't watch the Wiggles, did you watch the Wiggles? Are you not too old to have watched the Wiggles? I was too old, but I knew that song. And now there's a hot one.

there's a hot wiggle Yes Yeah We're I guess if I were to guess The average attractiveness Of all the original wiggles I don't know

I'd probably say like mid-s They I think they were also Handsome guys Oh he's a really hot wiggle Yeah he is He like takes off his clothes Yeah he does like He takes off his clothes

They've yassified the wiggles They made the wiggles sexy Yeah Anyway so wait You have a code word for if you think I'm wrapping up. Yes. That makes sense.

We've made a lot of like changes on the way that we produced last meals and even in some of the ways that we shoot it and edit it. One of the dumb things is we gave me a clock. We went like two years without me ever knowing what time it was. And at first I think I resisted having a timer because I was like I want to feel it out naturally and I have a pretty good like biotimes. but then sometimes you're stuck in a course for 35, 40 minutes, and then sometimes it's 10 minutes in and I get uncomfortable and I just go, ready to you the next course? Yeah.

And then that would mess up the edit. So now we shoot for a certain amount of time, but also like sometimes you can go five, seven minutes over if you're trying to get something really good. You think you've sort of made a breakthrough or whatever. And then that probably screws you guys up because you guys are like, French dose is burning. Yeah, I mean, it's actually been very, you're pretty good at staying on.

So I feel like... Because now I know what time it is. Yeah. You have... Crazy. You have a clock. It doesn't have to be internal anymore. And also most of the time, like, you know, we ask a guest for like two hours of their time, basically.

And then sometimes people roll in 15 minutes late and they're like, hey, we actually have to leave 15 minutes early. And, you know, generally people's teams will be really cool with them having some extra time. Sometimes people come in. The Brennan Lee Mulligan episode, for instance, we were in that booth for three hours and 47 minutes. That's crazy. Neither of us peed. Which is, Brennan, you need to drink more water because we should have peed over the course of three hours and 47 minutes. That's wild.

I think the sodium, we started with like the arrepas. Yeah. I think all the starch and sodium just going to suck the water out of us. That's crazy. But that was still the record for the longest we've been in the booth. I love it when guests come in and they say they have a heart out. And then they're just like so locked into the interview and just the conversation with you that they just like go over. And they're like, I don't care.

That's one of the best feelings. When, like, a guest or especially their team, which this is their job, they'll be like, they have to be out of this studio by one, no exceptions. And then it'll be like, you know, one o'clock will roll around. They're having such a good time in the interview that they're like, whatever. Like, even Tom Hanks back in the day, just kind of like hung out for 15, 20 minutes after, and we're talking about World War II history, which one shows how good of a time they're having. And then, two, that their team is just completely lying and they have nowhere to be.

Yeah, that's true. you find out that. But he just drove himself, right? Yeah, Tom Hanks just pulled up in a bruce. I love that. That is really cool. Seeing how, like, people roll through to the studio. Sometimes it's, like, 20 people.

Sometimes it's just them. Musicians tend to, but I think we get a lot of musicians while they're on tour. Oh. So that was the deal with. Wait in the van. Literally, yeah. Like, if a musician, like the Jonas brothers, were literally, like, embarking on their tour. And this was like the first stop.

That's funny. Which one, I think. like Nick was having stomach problems and I was like I can't ruin their show by making them eat their mom's taco soup from back in the day. Yeah. It's not going to be a baby on the stomach. But like Noah came with like a sprinter van. He had a big team because he's literally like just like announcing a tour and like that's the reason he's in L.A. Right?

He doesn't live here. Yep. And so like they'll pull up with a big team and he was playing FIFA in the green room. Yeah. Somebody set it up for him. I know. Second course. Second course.

How do we pull it off? Oh, the crabby patty. The crabby patty. Yeah. So let's digest this one because he asked for, and I love this because the specificity is like actually what makes the show great, I think. As close to a real-life crabby paddies you can make. I've never seen an episode of SpongeBob SquarePants. I wasn't a fan either, but we have two kitchen people that are big fans.

Yeah. We have two kitchen people who are big fans. and I've seen the Babish video How to Make a Cravy Patty at Home, but it always really annoyed me because anytime somebody made a crabby patty at home, they would just either make a veggie burger because the creator of Spongebob

came out and said, there's no animals harm because it's a good show. And the characters are animals. Why would they be cannibalizing? Anyways, people just make a normal veggie burger and then they say, there's a secret ingredient.

It'd be like MSG or something. And that'd be it, which is fine. But I didn't want to serve that to Noah Khan, who's like an artist. I wanted to take our own very, unique lens on it. And then Ash brought up the fact that there is an arcane, if not completely debunked theory that Mr. Crabbs of the Cravy Patti Patty is serving his own people to the patrons of Bikini Bottom.

That he's grinding crab into the burgers because you don't see any other crabs. And there's one episode where he takes a bite of a crabby patty and goes, no, I know what I taste like or something or taste like me. Again, it's not also, I can't stress this enough. a cartoon rendering. These are pixels and images. There's nothing actually in a crabby paddy. But we decided to make it out of crab

and a little bit of shrimp to hold it together. He didn't love it. And then dye it brown to make it look like a burger. And so it looked great. It tasted, I mean, the texture was a little weird.

But the taste wasn't bad. It wasn't bad, but if you're expecting, like I love a shrimp, a ground shrimp and crab dumpling. That's wonderful. And I love that in a sandwich. And we put like a rem a lot on it.

It was the toppings. So there was like a specific order of toppings. There was an episode that shows that. So we made sure that we put all of them. And I think it could have been too much. Yeah. Toppings were for like a beef burger. Yeah.

If we would have edited that burger to be appropriate with seafood, right? You know, you have like a light little pickle in there, something kind of like lemony, crunchy. You don't want ketchup or mustard. No, the ketchup and mustard. with the crab is tough. And Noa Khan, a great sport. Yep. Did not say that it tastes delicious.

That would have been a lie. It did not. But I tried, you know, asking, like, do you think this is a metaphor for the fact that, you know, these dreams that you have as a child when actually executed in reality as an adult? They're not as good. And they're not as good. And they're not as a cat. It's a nice dungent. It was a nice dungentish crab.

It was a nice dungentish crab. frankly, I wish you used a crab from something else. But that's one of those things where, like, I don't regret any of that swing. Yeah. To me, that's so much better and so much funnier than just making him a burger or a veggie burger. I say this to the team, too, when there's, like, intention behind something, like, you'll have something. And he said realistic, like, real life. Yeah, he said closest to a real life.

Yeah, yeah. So we're trying to find that happy medium, but. And also, like, I would rather take interesting than. good in a lot of ways. If somebody just wants the most delicious burger they had, we made Dr. Mike the Osceval Burger or the Fort Charles Prime Burger. It's hard

to get a burger that's more delicious than that, right? Like that's awesome. But yeah, somebody says real life crabby patty, we're going to make you some weird shit. That's going to happen. We didn't put kelp in it. We did, yeah, we thought about that. You wanted to put something in it and we were like scouring the internet. It didn't exist.

Tony was like, I cannot find this. This happened sometimes. There was a product that I bought six years ago for the fancy fast food filetho fish episode called sea fennel. It was pickled sea fennel and it was some sort of foraged seaweed and a brine and we made a sea fennel tartar sauce and it was so good. And to the Tony, I was like, yeah, just get some sea fennel. You're like you can just get on Amazon. And there's like no record of something called sea fennel ever existing. And I had to like go back to the fancy fast food episode and be like, this used to exist.

And now it just doesn't. It's been white from the earth. We eventually found the link Okay That it did in they're like out of stock for years Got it So yeah the sea fennel company is not exactly booming anymore Yeah no one's no one's

We could have gotten weirder with the burger We could have like If we wanted to just used all underwater products And just giving him a gross like crab and seaweed Yeah We thought about doing that But we're like let's give him something that could still taste good Because they seem to enjoy it

And by they I mean like the underwater talking cartoons. Fish and whales. They love a crappy patty. Yeah. And so they would likely be eating Celt and things that are under the ground. There's also a squirrel down there.

There is a squirrel. A squirrel. And the parents in Orange County they tried to ban SpongeBob because the sponge wouldn't have sex with the squirrel. What? They thought that SpongeBob, the mega church people,

they thought that SpongeBob was teaching it was okay to have an alternative lifestyle. To live by yourself with your male best friend and your little pet snail and to not want to settle down and have children. And because the sponge wouldn't bang the squirrel, they got it canceled. Taking off the air. There was also a pretty damning study that watching SpongeBob was making kids dumber. Yeah. And I thought that was like overblown.

And then I actually like went to the original study and it was like, oh no, it seems to. Yeah, one of my friends loved SpongeBob and she's kind of dumb. Yeah. Do you think that's maybe a sort of like correlation bias though? Like you're dumb So you watch Spongebob? So you watch Spongebbs

Spongeb doesn't make you dumb Yeah that's true You know what I mean? Chicken or egg situation Yeah that was a fun one though What else is in the Did we have other food in that beat? The shrimp cocktail

Oh the shrimp cocktail Dude yeah The St. Elmo Steakhouse Shrimp Cocktail from Indianapolis Ash has had this Multiple times So it was nice that We could get her to

try it. They sell it in the bottle. We just couldn't get it in time. Yeah. That's another reason why you start so early in the process. When we get the last meal, it's like if there's stuff that we can get shipped directly, if it's a specific kind of bread or whatever. Yeah, yeah. So I think we started by adding like two jars of prepared horseradish. And you got the extra fiery horse ratchettish. Like the point of the shrimp cocktails, it's like almost a challenge. And it's like a birthright, like a right of passage to eat the spiciest most horseradishy shrimp cocktail. Which I like. Same.

Same, same, same. But it was making it too bitter. Yeah. Oh, yeah. You can't feel anything at that point. No, man. But it didn't taste good. So we ended up using fresh horseradish, which is like very nice.

It's a lot sweeter than the prepared. Yeah, we got the literally, it was like the extra hot atomic horseradish from the store. And like there wasn't any amount. I tried it straight from the jar. It was like, it was like a dud. Like we got a dud batch. And then it was just making it whiter. Yeah.

And so like half an hour before Noah Khan. And, you know, y'all, like, test everything to the nines constantly. If there's, you know, a Pavlova Barbie Ferreira's, Pavlova is low-key, the greatest dessert you've ever had in the show. I need more guests with Pavlovas. And I need to start making more. But, you know, you're testing all those things you maybe haven't made before. There's no reason to think that you would have needed to test extra hot atomic horseradish in a cocktail sauce. But then that leaves you, like, half an hour before Noah Khan showing up, we're like, we can't get this cocktail sauce nuclear enough.

And that's the point of this dish. Yep. And so we were like rummaging through the drawers trying to find like... Wasabi powder? Because I was like, wait, American wasabi is just horseradish. If we have wasabi powder, we can just add that in and Tony tried it and it tasted terrible. It was bad. There was like green specks in it and I'm like, I don't think this is going to work.

And eventually you just, because I've, I've like weirdly used a fair amount of fresh horseradish in my own cooking and it's almost never potent enough. Yeah. It's always like weirdly mild, but the one that we had just was. It was nice and it was sweet. It like wasn't making it taste bad. So there are last minute pivots that we have to do, but we're constantly tasting and trying the food and making it the best as possible. Dude, it was really good, too. And I was, like, shocked at how hot it was because I was expecting to, like, have to almost justify why it wasn't.

And he reacted, too. Yeah. No, it got us, dude. Man. Can I just talk about Aunt Lisa's Mac and cheese really fast? Oh, was that in course, too also? That was in course, too. Oh, yeah, and Lisa's Mackey.

God, this is such a good last meal. Noah Khan, you're a freaking mensch, dude. It was so well thought out. I know. I loved it. There's like a whole paragraph that his team sent about the mac and cheese and adding the scaly and a bacon.

Do you want to read it? Read it verbatim. Might be a fun bit for Josh to mention that the family recipe traditionally doesn't include the bacon or onions, but now Noah wanted to add that on top for this occasion. So the secret

Birken Camp, family recipe for... Birken camp is his mother's maiden name. Okay. It sounds like a summer camp or something that you go to. Family recipe for mac and cheese below, but note that we would never pollute our pure mac and cheese with bacon or onions.

I actually just texted Noah to ask him if his aunt Lisa has made that for him especially, and he said no, but I want that on top. So, okay, fine. The recipe, if you can call it that, is as follows. There's, you just basically take macaroni, cubed up for, no, cabot. Vermont, cabot, white cheddar. White cheddar. cube it up, put it on, add milk in like butter, and bake it off. There's no like cheese sauce or anything like that. No, this is a loose and rustic Vermont mac and cheese. Yeah.

My favorite thing is wading into family recipe drama. Yeah. In last meals, which is hilarious. There always is some drama. I know. Noah literally just said, like, my aunt Lisa's mac and cheese, but add green onions and bacon. Yep. And we're like, oh, okay, that's, yeah, sure, easy. And then we get this whole paragraph

That's like, nope That his family does not support this And as we're like talking to him He's like, oh yeah Lisa's gonna be so pissed But every time we eat her mac and cheese I'm like man I think he'll be better with bacon and onions Yeah

And then we tasted it goes yop this is better Yeah And that was awesome It was a delicious mac and cheese It was good That's actually how my Pama Used to make it Your what?

My Pama My sister couldn't pronounce G's so instead of grandma It was Pama That's cute She's dead now But That's not cute

Yeah. Is that mean, it's not cute to die. Was this a New England thing? Is that how New Englanders? I don't know. It's Maine, New England? Well, people say it's can't. Like, people cut it off at Boston, I feel like, in, like, Massachusetts.

Yeah. But, yes, it's New England. It's not Canada. I also have to apologize to people of Massachusetts. I really fudged up in the British, the episode that we shot with Ben Ibril and Sordid, where we were doing, like, regional foods. Yeah. I called Fall River Massachusetts.

Massachusetts River Falls, which is a city in Wisconsin, because I almost went to University of Wisconsin, River Falls, randomly as a feeder schooled University of Minnesota, complicated. I didn't almost go there, but that's why I had River Falls on the brain. And then I said that Fall River is 50 miles north of Boston, it's 50 miles, like 35, 40 miles south of Boston. Because apparently north of Boston is, I don't know. We had a lot to do that week. The New Englanders? I don't know if they were like upset. They also said that we made the Chalman sandwich wrong.

Oh, that's all me. We disappointed all of Massachusetts. You know what, I'm not going to... No, we're not apologizing to New England. Yeah, I'm not. We're not apologizing to a mass hole. I saw the, like, the original Chalman sandwich. There was, like, a whole thing on it on YouTube, and I copied it, so...

Don't come at me. Oh, man. Okay, course three. Course three. Course three is where it gets fun. Hippies Breakfast. Course three, hippies breakfast from Strange Darling. a wonderful indie horror suspense movie made in, I believe, 2022 that none of us had ever heard of.

Did you watch? I was trying to stream it, but I didn't know where. Oh, really? I didn't want to be for it. Yeah, I think I, I've paid $3.99 for so many obscure things, and I've never billed mythical for that that's coming out of my paycheck. I'm an invoice, read and link directly for like $140 over the last eight years. It's pretty good, actually.

But, yeah, Strange Darling. I think I just got it off. Amazon. It is a really jarring psychological thriller that is, they say it's like a murder, a murder mystery or whatever told in six parts, but the way that they've done it is they've jumbled up the chapters. So it like starts with chapter four, then goes to chapter two, then a chapter five, then to one, then to six. And so it like is a really cool storytelling device. But anyways, there's a point where two hippies up in, I think Oregon, are enjoying a lovely breakfast.

It's played by Ed Bagley Jr., fantastic actor, and Barbara Hershey, I think her name is. But anyways, he's just cooking breakfast for his wife in this serene little Oregon town right before the killer shows up, and he cracks like three eggs into two whole sticks of butter, and then fries sausages in whole sticks of butter, and then adds pancakes to this just boiling vat of butter.

Yeah. and then flips them and then stacks like pancake, sausage, eggs, more raw butter, pancake. Did you get the berry compote? Sorry, I forgot the berry compote out of a can on top of the butter, the eggs, and the sausage, then another pancake, then syrup, then whipped cream. And then served with a giant bowl of strawberries and two cups of black coffee. And that's it. Yeah, it was a lot And like for that plate that you see

On the table We could have not used all that butter But you did We did Because that was his fantasy That was his last meals He wanted to eat that thing That he just saw on a screen

On a very unnerving This wasn't like he wanted to eat The Ratatatoui from Ratatoui Yeah This is like an indie movie that he saw Several years ago And went I'd be so cool to have that

And we got to make it for him. And not only that, in this scene in this movie, they then do a puzzle together. And then the killer shows up the door asking for help. And so I ran around this morning asking people in the art office like, hey, do we have a puzzle that's almost finished? I'm trying to do something weird. So we end up getting like a puzzle of Retton Link's faces, I think. And we fly in a puzzle. And I go, Noah, if you want to complete the scene in this movie, we can finish this puzzle together.

And he goes, okay, that'd be awesome. And then he starts doing the puzzle. enter Ash. We have Ash covered in fake blood and her hair all messed up and she starts banging on the sound wall going, help! Help! Because in the movie, as they're eating this breakfast,

you know, the killer's there and she's begging for help. And then Ash kind of floods in like a whirling dervish into the scene and start screaming. And I immediately say, Noah, in your song, everywhere, everything, you say you'd be bad in a horror movie situation because you move too slow and you trust

too fast. What are you doing? in this situation now. And I don't even think he heard the question because he was just laughing so hard. He, like, was actually, like, it spooked him. He didn't know what was going on. I think it spooked him, yeah. Yeah, yeah. And then in the movie, they have bear spray.

And so we gave him, that was why we gave him the spray bottle of water. I said, here, Noah, used the bear spray. Okay. And he goes, I'm so sorry, I'd normally never do this. And he sprayed ash in the face. And I don't know if it was supposed to be a gun. No, it was bear spray. Yeah.

That's nice. So I think that bit really hit. Yeah. I think people love that one. Yeah. Ash was like ready to go too. Perfect. Yeah.

The morning of because I'm like doing research. I didn't watch the movie until the night before. Because I'm doing all this research. I'm listening to if they send me sample songs from an album. I'm listening to that. And I'm trying to like, you know, get questions that are appropriate to the thing that they're promoting. Right. And the thing that, you know, it kind of means a lot to them.

And then I'm going through biographies of their life. reading profiles and stuff like that. And then by the end of it, I'm like, all right, cool, I can finally sit down and watch this movie. And then, uh, turns out it's like not, I thought it might have been like his favorite movie. Yeah. And that he, you know, watched it a time in his life where he felt vulnerable in this movie. He was like, no, I was stone watching that one day and I saw the food and I was like, damn, I want those pancakes. I love that.

I love that, too. I have to have all this meeting behind it. And it's another one of those things are like, I'd rather take that extra effort and take that huge swing. Yep. Because even if it doesn't connect on that level, we have such an awesome stupid story of ash, you know, kind of jumping in and doing that. And that was awesome. Was it good? Or did you have a heart attack after? That was actually one of the most disgusting foods that I've eaten on last meals. It was so gross. It was so gross. It was so sloppy. If you took the, I was going to say if you took the eggs out of it.

Yeah. Because I just like hate maple syrup and eggs. Yeah. I love ketchup and eggs. I love maple syrup and pancakes and pork products. No, I agree. When the eggs touch is gross, but not only that, I'm like, so many times I'm locked in to asking a question. You know, there's a lot of kind of vulnerable questions. And, you know, if there's like fries to eat or something yesterday in the episode, I was just constantly stress eating fries.

Yeah. You grab a fry and eat it. And so I'm kind of locked in asking a question. I just take a bite of what I thought was like eggs. Yeah. But it was just cold butter. Yeah, there was cold butter just on. In the movie, there's cold butter on it.

Yeah. And so, yeah, I got a whole bite of just like cold butter and like a little. little bit of egg yolk and blueberries. No. I'm just like, eh. That's gross. Oh, he loved it though, man. He was like truly, truly the perfect guest.

And his team was so cool, too. Like, sometimes it's, um, people have a big team. It's a little bit unnerving because you might have people giving notes or, or whatever, three hair and makeup artists coming in to fix stuff. But like, even his hair and makeup artists, you know, were coming in and they were, like, commenting on the food. I think I tried to flip a shrimp into one of their mouths at some point. Did you?

Yeah. I love that. Because I tried to flip a shrimp into his mouth and it like landed on this like nice sweater that he had on. Yeah, I saw that. And like a like stylist that, again, he's like on tour basically. Or he's at like a songwriting camp. But stylist like comes in and is cleaning it. I'm like, I'm so sorry.

She's like, no, it's hilarious. I was like, can I flip one into your mouth? She's like, yeah. That's awesome. But yeah, no, his team was super cool and into it. I like when their teams come because they like to eat the food too. That's less leftovers. Yeah, often.

Annalise will get like a stack of plates. and then they're just like munching in the corner all of the stuff that you guys didn't eat. Well, one of the coolest, one of the coolest experiences we had was, it was actually the, I mean, Joe Jonas's publicist, he was the first time that he'd been in the office

during Joe Jonas's last meal. And then as like Joe was leaving, he goes like, hey, can my brothers come on the show? Yeah. And I'm like, you mean like the Jonas brothers? Yeah. He's like, yeah. I'm like, okay.

And then like, sure enough, like a month later, they're on the show. And this same publicist is actually the founder of this company. company is like back in the building. And he's like been back two or three more times after that with other clients. Yep. And one time, I forgot who it was, but another person from his team was like, Jeff, you're normally not here for these?

And he goes, yeah, I know, but I heard it was mythical kitchen, so I'd like show up for the food. I love that. I know. That's sick. Yeah, we're actually making the food good. I swear. Pop in, man. Come get a free nash.

His, like, I don't know who it was on their team, but they like pulled Tony aside. was like, we want Tony to come cook for like Kevin. Really? Dude. But I don't think he ever hit him up, but. We should follow. Yeah, we've, I feel like those are the things that we should follow up on more. And we should figure out a way to do that.

Yeah. Because we literally legitimately have gotten. Kelly Roland, I think, would have actually hired y'all to come. I would have quit my job. You should have. You should have. Well, I mean, don't, you know, don't do anything rash. Like, tell us what the offer is and we'll see if we can match.

Okay. Play your cards, right. That's fair. But I'd like to live in her house. Sure. Yeah, that's the thing that I guess we can't give you. Yeah. Move Alex in?

Like, what do you do? I don't know. Long distance. You can do with, you'd rather long, whatever. Kelly Roll. Final course of Noah Kahn's meal. Kmart. This is the Kmart Gique.

Didn't get it from Kmart. Did not get from Kmart. Got it from Costco. Trying to like look up like what kind of vanilla extract Kmart used to use in their cake. It was really hard to find because people didn't take foot. photos or like talk about, was there like a Reddit then? I don't know. There was like one photo that I could find. So it had like Oreos around it. There was like happy birthday, Jacob. We didn't put that on there. But I know that you have to like make a call. Like we try to make everything homemade. But I know that a store can make a store bought sheetcake better than we can make a store bought sheet cake. Yeah. And also like the chemicals are going to taste the same. You know what I mean? Yeah, exactly.

So we sourced it from Costco. We asked them, can you put the Kmart sign on the cake? And they're like, no, which makes sense. I understand. I'm like, but they're closed. I like how Costco won't do two things. They won't put a slur on your cake and they won't put another store's logo on it. Even if the store's gone bankrupt.

Yeah. I didn't even know that you guys legitimately asked Costco. Yeah. I was worth a try. You'll never know if you don't ask. That's a fair point. And then this happens anytime somebody has a cake, it's now become a thing where mostly V because V, I think V's the best artist. Yeah, she is.

And so V will come up and be like, hey, is there something you want written on the cake, something that can be like special and personal? Like for Caleb Heron, when he had the Chantilly cake, you know, we wrote like, sorry Mr. Beast because Caleb Heron was voted as the number six most influential creator in the world over number seven Mr. Beast. And there was a whole stupid feud And that was such a fun moment And then at the last moment for Noah Khan We kind of figured out what the Kmart was in reference to So we wrote The Intersection Got a Target Which is from his

From his song that he drew from And that was really cool, man He just loved that Do we have anything else on that beat? No, it was just the cake Good way to end it That was a great way to end it Yeah

What a spectacular last meal At some point he was like Oh wait, was I allowed to ask for alcohol? Oh. And we communicate, we communicate all these things. And I was like, yeah, I mean, anything you want. I was like, I was like, we can also just get you something right now. And he was like, no, I got to like, I got to be a professional.

Like, it's fair enough. We always have beers stocked up. I think that's the Jonas Brothers rule. Yeah. Because they rolled in. They didn't put alcohol on it. Even though like Joe on his original meal, I think he had like, he had a cocktail on it. I can't remember what it was.

Yeah. But anyways, they came in. They were like, hey, not to be a bother. They were all so nice. They're like, not to be a bother, but like, you guys got any beers laying around? And we, like, immediately scrambled and found, like, beers left over from, like, a party. Probably from Post Malone when he asked for Bud Light. All of us have, like, desk beer.

We don't drink it on the job. But we usually use it for, like, batters or things like that. But, man, and thus concludes Noah Kahn's last meal. Me, uh, uh, freaking Julia. Julia had to go in the other room while all as well. watching Strange Darling because she really isn't like horror movies. Oh, yeah. And it's not even a horror movie. It's a suspense. It's a little, a little bloody. But, yeah.

Yeah, that was an awesome last meal. I love this show that we make, and I'm so proud of all the stuff that we pulled off on it. Me too. I'm proud of you. I'm proud of you. Thanks. Learning a new language is one of those skills that actually sticks with you, and it's incredibly satisfying once you start recognizing words and understanding conversations in real time. That's why I love how easy Rosetta Stone makes it to get started,

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So visit rosettastone.com slash hot dog to get started and claim your 50% off today. That's right. Go to Rosettastone.com slash hot dog and start learning today. Or in French, Ocho deuxa. All right, Lily. We've heard what you and I have to say. Oh, wait, sorry, can you start over?

And now it's time to fight. You don't even need to say anything. And now it's time to find out what other wacky ideas of rattling out there in the universe. It's time for a little segment we call. Opinions are like casseroles. She even knows the jingle.

Hey, y'all. Oh, okay, yeah, yeah. Joe, Nicole. Big congrats on the baby. Congratulations. It's absolutely amazing. Greg in Philadelphia here. I just want your thoughts on whether 2026 could finally be the year of the fried fish sandwich.

Nope. Chicken sandwich, while delightful, has spent way too much time in the spotlight. And I'm tired of the fried fish sandwich being the line to fast food establishments in nowhere else. So let me know what your thoughts are. Thanks. Bye. I'm Googling a 700-year-old economic rivalry. What?

He's saying that the fried fish sandwich is going to replace the fried chicken sandwich? Well, he's asking if 2026 could be the year where it does. Because the fried fish sandwich has always been relegated to like fourth or fifth on the depth chart of a fast food. Yeah. Because chicken burgers. Chicken sandwich is now overtaking burgers. And then even going into like nuggets and then like, you know, weird all. alternate things like a terriaki bowl, you know, jacking the box, still kicking with that one.

And then the fried fish sandwich. It's all just sort of like downwind. I love fried fish sandwich. I do too. But from fast food restaurants specifically? I don't order it. I mean, I do love a filet of fish. I'm not going to lie. I think filet fish are great. But I'm not ordering a Big Mac. What if, though, like, the economics of it got to the point where Big Macs are like, Big Macs are already something like $6, $7? It's expensive.

It's expensive now. Filo Fish Fridays, I think, are they still two for four, two for five? I don't know. I don't see, I don't get them. So the thing I was Googling was why Catholics decided that you can eat fish on Fridays but not meat. And I thought it had something to do with the papacy's rivalry in the fish industry with the Hanseatic League. Oh, gosh. And so, but anyways, but like think of something, though.

The fact that like one Pope hundreds of years ago was like, hey, Catholic, can't eat meat on Fridays you got to eat fish which I don't think is like forgive me if I'm wrong like a direct poll quote from the Bible I don't think that ever really happened but I think it had to do something

with like protecting the Italian fishing industry but the fact that that happened hundreds of years ago and then to this day there's a filet-o fish Friday deal at McDonald's is a pretty freaking cool thing so a lot of history

behind the fried fish sandwich and I really like it and there's a lot of people who are like don't eat fish from fast food restaurants. They're not fileting a brand zino in the back. No. Fresh. You wouldn't want that. I want it to be frozen.

That's safe. Frozen is safe and means it stays fresh. Yeah. I want that to be a frozen puck that they just toss into a deep fryer and then put in a bun and it's delightful. You don't want 15-year-old Kyle in the back trying to break hacking out of fish. No, no. Kyle got affected by the Adderall shortage and so he's not focusing too well these days. And the tech talks scrambling his brains. You don't want him, yeah, working with any raw products. No, you want Kyle Huckin' a disc of fish into a friar. Yeah.

You know? And that's great. I don't think, though, I don't think it can ever create as big a demand as chicken. I feel like I know too many people that have an aversion to fish, and I don't think it ever actually has a shot to overtake it. I think it's always going to be a kind of second, third tier. I don't know. I'm thinking about, like, my dad, like, Arby's and Long John Silvers were his favorite fast food restaurants. The man loved roast beef and fast food fried shrimp in fish.

Yeah. Surf and turf. Like literally, yeah. And I don't think a younger generation can be convinced of that yet. Yeah, I feel like I'm biased because I love fish. Yeah. And like even coming from Maine, I know that's my personality, but like I'm picky on fish, but I've learned to like a fast food fish burger.

So. Arby's fried fish sandwich, great. Carl's Jr. did an IPA battered fish sandwich. That was fantastic. Greg from Philly, I'm there with you in spirit. I just don't know that we can convince the rest of the world. That's fine. More for us.

Hi, Josh, Nicole. Hi. I have been having this conversation with a few friends of mine. Two guts on having friends. We were talking about cleaning chicken. We have been talking about, I come from a very white background. So cleaning chicken with is not something I'm accustomed to, but they're from more of a Latino-Latina background.

They're used to it. And I heard a chef mentioning, like, but not a lot of, like, Michelin-Star restaurants actually wash their chicken. Yeah. But on the flip side of that coin, like a lot of these restaurants are actually, like, Eurocentric.

So I'm curious. Very true. What you think, and do you think the washing of the chicken would also change the flavor of the chicken? Thank you so much. Love your stuff. The washing chicken thing is one of the more culturally nuanced debates that we currently have in the food industry.

And I find it never-endingly fascinating. I mean, I like to take dished-drawn soap, pump it on there. Some people do that, dude. There's videos. I don't know if they've all been jokes. They might have all been jokes. Steel wool. But I've seen people pour a little tiny bit of bleach into the water when they're

washing chicken. Don't. And, no, don't drink, do not drink bleach. However, as a survival tactic, this is real. If you put a few drops of bleach into, say, water that you think might have jaradia in it, it is actually safe and does purify it. Do not, I'm not advocating that, but I'm saying, like, it's a very weird nuanced conversation.

Do not bleach your chicken. But when we're talking about washing chicken, I believe he's right. when he says most white people, most Eurocentric people, do not wash their chicken. And most Michelin-Star restaurants, if they're not Japanese, are generally Western European-centric and don't wash their chicken. There is also no scientific evidence that says that washing your chicken makes it safer. There are some studies that indicate that if you wash your chicken under running water in a sink, you spread bacteria. But it's also very easy to wash your chicken. in a way that does not spread bacteria.

So both sides, if one side is saying it's gross if you don't wash your chicken because bacteria, and then the other side is saying it's gross if you do wash your chicken because that spreads more bacteria. I think both of you are severely overreacting. This is merely a matter of personal preference. And then when we talk about the cultural aspect of it, some people think it has to do with, you know, America was the first nation that, like, got refrigeration on a mass, mass scale, even Europe lagged way far behind.

Shout out to B. Wilson in her book Consider the Fork. Talks a lot about that. And then developing nations, if you're even looking into like Puerto Rico, Dominican Republic, a lot of Latin America, a lot of Africa and the Caribbean, didn't have refrigeration as much. So you had to use other methods to say make sure you meat was fresh. Like for a lot of Caribbean cookery, washing your chicken actually means vinegar and lime. You'll actually take lime or lemon and you physically rub the flesh on the chicken. I like that.

And the thing that that does is it makes it taste like limes, which is awesome because lime and chicken is a great combination. You know, vinegar washing your chicken is going to impart a flavor into it. Yeah. You know what I mean? Or, yeah, if you're taking like bones and you're making some sort of soup and then you're boiling, letting it come to a boil, getting all those impurities off of it. Yeah. That's like washing it and then resetting the water. Yeah.

So that's effectively like a blanching technique, right? Like, that was one of the techniques. Like, I forgot who I was reading, somebody was talking about, like, red-braised pork, like red-braised pork belly, a Chinese dish. And, like, so much of Western cookery, let's say French cookery is, like, if you don't sear your meat first,

you're not going to develop any flavor. And it's like, that's not true. You won't get that flavor of seared meat, but do you always want that flavor of seared meat? Yeah, exactly. The dish that really kills me watching people like sear off the meat first is biria, because that is originally a dish where you take a whole goat and you rub it down in a spice paste

and then you wrap it in, I think, mage leaves, the agave leaves, and then you steam it in a pit for 12 hours. Yeah. There's no my iron on that. There's no mire. There's delicious steamed goat meat, right? And then you see, you know, chefs on TikTok and a cast iron searing off, you know, their beef chuck before. Which is still a delicious dish. But to say that the other one doesn't have any flavor is like a weird bias on. it. So I think everyone in the chicken washing camp needs to settle down, but it does speak to the fact that food is so much less about what we do and what we eat and so much more about who we are. It's about our identity, which is really interesting. I read a book called Revolution at the Table. I can't remember the author right now. I'll look up in a sec, or we can just put his name

in like a Chiron right there. But he said he was inspired to write this book because he heard stories of American prisoners of war in the Korean War that's intentionally starved to death as opposed to eating rice because they were like we are Americans this isn't what we do I would rather die an American

than eat your rice to nourish my body and he was just so affected by that that he was like food is such a big part of our identity that's some pride right there that's crazy yeah it's it's a thing and like you know there's stories throughout the world like that

the reason that Gustavo Ariano writes about, I feel like I'm a fucking walking Wikipedia over here. You are. Gustavo Arriano writes about this in Taco USA, how Mexican food conquered America about one of the reasons that wheat torts, like flour tortillas exists is that in northern Mexico there's

a Spanish governor that thought that corn made people weak and lazy and then rice made people like meek and timid and then wheat. Wheat was the food of conquerors. So we need to, like, take your food that you would make out of corn, the tortilla, and we need to make that out of wheat because the Spaniards are strong.

And, like, you know, early weird attempts at race science. Like, food is so intense and people's beliefs about it. And now, at least instead of that, we get people just, like, screaming at each other on TikTok about washing chicken. And everyone can just sort of calm down. You take the good parts that you want. You can leave the bad. I mean, I feel like if you're making a bag of chicken at home,

taking it out of the container. Like, I don't wash my chicken if I'm just making like a chicken breast or chicken thigh. I'm not dead. And I haven't gotten sick from it. So I'm evidence. Your evidence. All bacteria cooks off. Insta kill temp is 165 for any bacteria.

120 for you. No, not 120 for me. No, it's more. I'm not getting into this again. I'm not getting canceled. Do we have time for one more? Yeah. Let's do one more.

Controversial opinion I don't care what shape the pasta is It does not affect the flavor Every thought that is the same Until you put the sauce on it Hell yeah brother Different between angel hair Spaghetti, Betachini

Linguini They all taste the same He's right that this is a controversial opinion This is a good one though Did he say before the sauce So just like straight up Yeah, I think he's arguing that the shape of the pasta doesn't matter. It's merely the tastiness of the sauce.

Like, you could take any tasty sauce and put it on any tasty pasta, and that's going to be a good dish. Yeah, I don't agree. You agree with him? I don't actually agree. But I'm trying to think of the cases in which I would disagree the strongest. There's a couple that, like, due to the way the pasta holds heat. Yeah.

So, like, Carbonara, for instance. Carbonara works with spaghetti because you're using the latent heat of the pasta to cook the eggs, right? And so have you ever tried to make Carbonara with, like, a Peña or something? No. I've tried it before. You know, I have Penny laying around. You always got bacon and eggs and some cheese, so might as well. But, like, literally, when you take the hot spaghetti, which is how I make carbonate, I'll take it generally right out of the pot, put it into the eggs and the latent heat of that will cook it.

Peney doesn't hold heat like that because spaghetti. like nests, right? So if you were to, like, drain penet and stick your hand right into the hot panay, it wouldn't burn that bad. If you were to stick your hand into a nest of freshly drained spaghetti, you're burnt. Right. So it holds more heat so you're able to actually cook the sauce that way. But also, like, yeah, it's still fine with penet, you know?

I don't know. He's even referring to all strand noodles. Yes. So, I mean, but even, like, angel hair that is, like, to your heat comment, it's going to be a hot. Angel hair holds it differently, yeah. Yeah. But.

But, like, what? dishes, do you think it would actually make a difference? Because, like, Linguini with clams, for some reason, is the default. That sounds so good right now. But so does spaghetti with clams. Okay, I agree. Spaghetti Aglio-Oilio versus Fettuccini alio-I-O-I-O-O-O-O-I. Fine. If we're comparing spaghetti and linguine, that's, but, like, if we're comparing, like,

Pene and Linguini, there's obvious differences. But what about, like, Pene versus, like, rigatoni or something? Or Pane versus Zizi. The noodle holds the sauce. But what noodle would you want to hold sauce? So, okay, so for instance, like a big ass rigatoni regatta, right? With the ridges in it. Yep.

You saute that in like a vodka sauce and it really gets in there. Yep. I agree that that's better than like a mostachioly, which is like a smooth, smaller tube. It holds the sauce better. But then what would you use that mostocholi for that you wouldn't, use a peni regatta or a regattae I don't know but whatever they turn out the... That might just be a worse pasta.

I think they're thinking about it, you know? Like there's some intention behind it. I know most Italian people are like there are certain pastas and shapes to be used, you know, with certain sauces. Yeah. And I'm thinking about like a really chunky thing. For instance, like a Nortina, like a... What's that one?

Or maybe like Alinorma. I don't know. Something with like some chunky chunky thing. sausage and like chunky sausage like broccoli raw garlic pasta water right something like if you were to do a spaghetti with that with the chunky sausage it doesn't work as well because the spaghetti won't the sausage won't the sausage won't like infuse through the nest of spaghetti yeah a bolognese will because it's finally chopped meat but like chunks of sausage in it that's a little bit more rustic yeah you're getting weird bites whereas you have like a chunky pasta like a cavitelli you know what i mean that makes

sense. You're kind of going chunk for chunk. Chunk of rock. Chunk of sausage. That's fair. Even from like a strand noodle perspective, like if you think about a Bucatine, like it's also the pasta to sauce ratio. Yeah. But like there's like Bucatini al-Matrachana, which is like the spicy pancet or not panchette, what's the other, guantalay tomato sauce. I don't think there's any reason that that should be served with Bucatini as opposed to spaghetti, if not for just like pure regional tradition, which is fine. Yeah, I agree with that. Also, even Bucatini means different things of different people.

For some people, Bucatini is the spaghetti with a hole in it. You can suck through like a straw. For some people, Bucatini is just a thick-ass spaghetti. For some people, Kittara is just like a spaghetti that's been pressed through Kittara guitar strings. But it's like a kind of square noodle almost. For some people, Kittara is just a thick-ass spaghetti. We have one upstairs.

Yeah, have we used it? I feel like we tried to use it and it didn't work. I think we like got it once and it just like didn't work at all and we're like screw it we're buying it okay maybe I'll sell it on eBay but yeah I don't know I think I think you are you're neither right nor wrong and if I wasn't so scared of Italians I might agree with you more you're a little bit wrong you're more wrong than you're right do all the shapes need to exist no but it that's all they have they have they have pasta and like tomatoes they're gonna come after me they have a lot more you get a northern Italy get the Vitello Tanata

and all that, the Milanese, the Osabuco, you know, your favorite. But, like, I don't know. Do, um, I feel like you will go to so many Vietnamese restaurants. As far as I understand it, fah refers to the actual cut of the noodle. Like, ban fuh is what the noodle is called.

Mm-hmm. But you'll go to so many Vietnamese restaurants or places that are just serving fah. And, like, to me, Banfa is, like, a, kind of a flat noodle, almost the size of, like, linguine. Yeah. But you'll go to some restaurants

that are serving like very thin like boon noodles inside their fah? You have an option usually sometimes. Yeah, you'll see either like flat wide or whatever. But then I feel like

Italian restaurant, I don't know, they've codified things. The Italians? The Italians. Okay. They've made up so many names for all these,

you know, you could get a spaghetti that looks identical to another spaghetti and people are like, oh, this is Kittara, this is peachy, this is, you know, whatever.

I don't know. And then in L.A., like, they're making pasta shapes, too. Just getting... I don't know. They're using weird obscure terms for it. Yep. You know? But it's fun.

I do like it. Mandili di Cetta is my favorite. Mandili di Cetta. Mandili di Cetta. All right. Well, that's about all I have to say about that. Lily, you got anything you want to plug? Um, no.

Yeah. Have you gotten a sponsorship from the main board of tourism yet? I should. You should. I should reach out to them. Board of Tourism. Please hit up Lily. What's your middle name? Habooee. Habooee Barola. Thank you. Oh, and thank you for listening to our podcast. Oh, it comes out Wednesdays. It's on a channel called A Hot Dog Is a Sandwich. It's wherever you can find podcasts. We have a number that you can call. It's 1833 Dog Pod 1.

1833 Dog Pod 1. Great. You got yourself. See y'all next time.