A Hot Dog Is a Sandwich - Shake Shack vs. Five Guys

Episode Date: September 18, 2024

Today, Josh and Nicole are pinning two iconic chain restaurants against each other to find the best fast-casual gourmet burger! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen 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. Nicole, I'm going to Italy this summer. Oh, well, sounds fab. Can I come? Absolutely not. But you know that sense of anxiety you get when you try and order food in a different country and you don't know the right words? Oh my god, of course. Happened to me on my last international trip. Well, no more embarrassment to be had, Nicole,

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Only if it's from Shake Shack. But what about Five Guys? Five Guys coming to my yard? Are we gonna play basketball? Oh no, Nicole, why are they coming to the yard? What do they expect from me? Oh, I've gotten this horribly wrong. 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. Hot Dog is a sandwich. A hot dog is a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. Hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast of Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host Josh Scherr.

And I'm your host Nicole Inaidi. And today we're talking about the Khalees classic, which is called Milkshake. Yeah. It's just called Milkshake. I, you know, Khalees Classic, which is called Milkshake. Yeah. It's just called Milkshake. I, you know, Khalees actually went to culinary school. She- Yes, she did. She made it really big from a young age,

realized that, hey, the record industry is really tough. Went to culinary school, started a farm, started making her own line of organic sauces. Yep. And before I ever worked on YouTube, I had the chance to interview her at the Soho House. And we had a great time. The one here?

The one here, yeah. I mean, I made zero dollars. In looking back, the Soho, they definitely have the budget. Yeah, do you have the Soho, do you have a Soho House card or whatever? Like, you're sure? No, no, I've never done that. Soho House is like an exclusive club for rich and cool people. Yeah, so you're not at that level of celebrity yet?

No, I just, I don't think that I would enjoy it Like $12,000 a year. I think it's a lot less than that, but I had a really great time talking to her I think you can even find the YouTube video of it. I was not nearly As confident but today we're talking about we can try and find it But we are talking about five guys versus Shake Shack. Mm-hmm So we've done a lot of like little fast food battles in Falunzer, Burger King. So many people talk about Shake Shack versus In-N-Out

because that was billed as the biggie Tupac beef, right? Yeah, East Coast, West Coast. East Coast, West Coast feud. But I've always been a little bit flummoxed by it because Shake Shack literally started in the 2000s and In-N-Out started in like, what, 1948, I think? And so they're not contemporaries. Five Guys, on the 2000s, and In-N-Out started in like, what, 1948, I think? And so they're not contemporaries. Five Guys, on the other hand, started in 1986, so it's at least closer to Shake Shack.

Both of them are a little bit more expensive, a little bit more premium, and so I think this is the accurate comparison. Also, both of them, Five Guys started on, I was going to say the Eastern Seaboard, is that? Where even is the Eastern Seaboard? Maggie, if I were to say Eastern Seaboard in America, where do you think that would take you? Sorry, I'm still looking up Soho House membership pricing. There's so many options.

Oh my god. Get the premium. Get the most expensive. We're going to Soho House. We're rich, Meggie. We're trying on Hobnob. I want the international one. Oh, there we go.

$3,000 for the most expensive? Per year? Yeah, I mean, it's like a gym membership. You might as well... Can you work out? You know, most expensive Per year. Yeah, I mean what's that? It's like a gym membership might as well. I you know well Yeah, an expensive membership no, so I guess that's why the gym I think you still have to buy food and drinks there as well. Oh My god, what a capitalism sucks. I was thinking like the Chesapeake the Eastern Seaboard, what? Quinnipeg? What? Quinnipeg? Where's the-

Quinnipeg? Are you talking about Quinnipiac University or Winnipeg in Canada? The one where the car crash happened. I don't know where that- what car crash? There was like a famous- there was a movie about a car crash that started with a Q. Are you talking about John Q? Denzel movie? Where it's like, you will treat my son!

That movie is intense. No, I'm so giggly today. No, it's Quinnipiac or whatever. Is there a famous car crash in Quinnipiac? I think so. Anyways, Five Guys started in 1986 in Virginia. And they were a big local favorite. And then they started franchising in the area. and then demand came so big in the 2000s that they decided to open up franchise opportunities elsewhere. Because I didn't see-

This is Five Guys? This is Five Guys. I remember very vividly when the first Shake Shack opened up in LA, probably like 2014 or something. We were trying it for the first time. I actually had it in New York before that. But I also remember the first Five Guys that I saw in California.

Really? It was randomly in La Jolla, and I was on my way back from a track meet. But I didn't have Five Guys until I was a late teen. Yeah, I didn't have Five Guys until maybe three years ago. And I was very interested in the fact that you could get basically whatever you wanted on a burger. It was like truly, you could get A1 sauce, you could get mushrooms, you could get green peppers.

It was a panoply of toppings and I thought that was really, really cool. That is really unique about Five Guys. Five Guys, I feel like is bringing back this sort of old school hospitality. They got the peanuts on the floor. They're giving you such a massive portion of fries. Yeah. The french fries that we got, the bag was like halfway full. Yeah. And they generally like they spill over into the rest of the bag. It's a big greasy hamburger. You can get whatever you want on it. Shake Shack, on the other hand, despite And they generally like they spill over into the rest of the bag. It's a big greasy hamburger You can get whatever you want on it shake shack on the other hand

Despite the fact that it was created by like the dude who literally wrote the modern book on hospitality Danny Meyer of Union Square restaurant group You know they literally had the number one restaurant in the world 11 Madison Park at some point I feel like at some point I got number one, but they just change them out right But anyways, I mean like big fine dining pedigree, but he tried to apply that to the fast food model. Mm-hmm. And you got Shake Shack, which- Very demure, very mindful. Still have not seen the original video. Oh my gosh, so I would say that the packaging and the mindfulness of Shake Shack is very demure. Well, Five Guys is like, yo, what's up? Let's eat a hamburger. You know what I mean? That's the vibe I get from five guys

Yeah, if five guys looks like it's just a dude named Tony running like a roadside stand or a Shake Shack feels like a bit Of a tech company, right? Yes, the packaging does scream tech as someone who's watching Silicon Valley for the first time just finished season one very much So tech savvy. Yeah, it's it's interesting. I don't know which one I like more. I will say neither of them are like I don't know which one I like more. I will say neither of them are like Top tier options for me that I would go for off the bat Totally if you like Shake Shack has maybe diminished in quality Over the last 10 years since they've been expanding so much But that could also be biased because I may have just eaten it recently in an airport. Yeah

Airport Shake Shack's they're not the, but I've been to Shake Shack recently and I quite enjoyed it. I thought it was delicious and it tastes very burger-y, which I liked. Yeah, so the main difference here, Five Guys, tell them what we got on this burger here. Yeah, so the Five Guys burger, we got a classic cheeseburger. It comes with lettuce and tomato. I added pickles to it, and I think I might have added ketchup and mayo. I'm not sure though. And then the Shake Shack burger is a classic cheeseburger. I added cherry peppers to it. Oh, I do love their little cherry pepper relish.

Me too. Me too. And I think burgers like this, they do need that little bit of acidic, nice respite from all of the cheesy greasiness. So that's why I added them on. And then I just got classic fries and I got a vanilla shake. I love a good vanilla shake. Yeah. Should we dig into it? Should we break it down right now? If you want, sure. What should we start with, fries or burger? Hmm, let's start with fries. All right, so

Five guys, their fries are, I believe, God, are they double fried? I don't know, but I know peanut oil. It is peanut oil and they Listen, if you're already killing the peanut allergy people with peanuts on the ground might as well hit peanut oil In the fries, but they are skin-on fries. They're like quite thick cut for a fast-food fry, and they're not Crispy right there. They're never crispy. They're not supposed to be crispy. They're not supposed to be crispy. They're like a British chip They're supposed to sop up all the juice and they sure do they sit in a cup and they just steam They just sop up all the juice. And they sure do. They sit in a cup and they just steam.

And if you're looking for like a crispy Belgian style frites cotes fry, you ain't gonna get it. What you are gonna get is delicious, salty, especially if you go Cajun on it, wet potatoes. I love the skin. Can I just say skin on fries? Undisputed. I love it. Underrated, delicious.

I love skin on a french fry. This tastes so much like potato in a way that I love it. Underrated, delicious. I love skin on a french fry. This tastes so much like potato in a way that I love. I know. French fries, sometimes when french fries are too crispy, I'm like, what am I eating, you know? I'm like, what is this, just starch? This, I know it's a potato. Yeah, and also if you're, listen, delivery's such a big thing right now for fast food, which we've talked about this in the Drive Your episode, but like, fries are never going to deliver crispy.

Yeah, you need to expect that. Yeah. You can try and create, like, Shake Shack has about this in the drive-thru episode. But like, fries are never gonna deliver crispy. Yeah, you need to expect that. You can try and create, like, Shake Shack has the holes in the packaging to try and vent out air so it doesn't steam. It doesn't work. If you're getting it in four minutes, it works. You're never getting it in four minutes. Well, I actually went to HiHo recently, and they had this great bag that had the puncture holes throughout. And it was really, really, that was a very cool innovation. HiHo cheeseburger for people that don't know. It is, oh gosh, who is Nozawa? Sushi chef Nozawa.

Sugarfish. Who started Sugarfish, also started Sugarfish is a, God, it's a sushi chain but it's like high end but they also kind of only focus on the basics. Right. And then they, similar to Shake Shack They took that model and they applied it to pasta at a thing called. Wovo hand rolls Nori and then burgers at high ho and burgers at high ho and their whole thing is Waukee smash burgers

Yeah, so they might be like Nicole when we're hosting this podcast seven years from now We're gonna be like high ho versus myth a burger, which is gonna be our own. Oh gosh Freaking started on that Okay, so impressed by the fact I am I used to poo poo five guys No, but I think now that I am maturing in my tastes in my life my habits There's something so pleasant about this. Just like a whole-ass potato soaked in peanut oil. Cut.

Damn. Cut, nicely cut. They don't need to be crispy, it's like Wingstop fries. Yeah. They're supposed to be crispy. They're soppers. They're soppers. And then we got the crinkle cut fry from the Shake Shack.

How do you feel about crinkle cut fries? I've always been anti. Oh, they're so much worse. Oh my God. They're worse but. Oh my god. Why are you so bad? They're worse, but he's fake. They're saltier. They taste like brined. It tastes like fake. They taste like like well They're frozen. I mean they're frozen, but like that's how you got a crispy fries. You fry it It's not gonna freeze it. Sorry boss. It's not doing it for me boss. It's just not it's not that's not a french fry

It's not satisfying. I look at look at this. This is an abomination of nature. I have it, so if you like square off all the fries, you get a perfect crinkle cut fry, that's great. But what I have here in my hand is a crinkle cut fry that looks like a seahorse spine. I was gonna say it looks like a hammerhead shark or something. It really does.

That said, it's fast food. It maybe should be divorced from nature, right? So like you're kinda like telling a tale of two different stories here. You got five guys Feels like it's a dude named Tony cutting potatoes and frying them in a boardwalk. And then you have this like faux nostalgia Tech company play with this like fancy box with the vents and the crinkle cut fries and the fries ain't doing it I don't know. It's it's it's what is it? What does that thing called whenever you take it's an appropriation of an appropriation of an appropriation. Yeah, it's like it's like an Andy Warhol painting No, Marcel Duchamp

Okay fries are we both giving it to five guys 1000% there's not even a question Oh the pillowyness of the fries is big soppers unite big soppers man big natural soppers. I am so into these right now Talked about my swollen duct. Yeah, I call it a blocked nipple at some point next week episode I'm Nicole talks about her blocked nipple in the next episode I don't know, Nicole talked about her black nipple in the next episode. Alright, Josh, what's your hair? I'm unwrapping. Oh, what a big honking slopper of a hair.

Dude, have I just been sleeping on Five Guys my whole life? Yes, I think you have been. Okay, what toppings do you get at the Five Guys? Well, I'm currently, I'm not a big carb eater, so I do a double cheeseburger with tomato which is a normal cheeseburger at five guys is it okay that I got a normal so I got so I do that and then I do tomato I do lettuce I do mayo I do ketchup I do mustard I do grilled onions jalapenos yeah that's it yeah yeah I think one of my problems is when I go to five guys

I get a little I get a little too wacky with it. Yeah, I'm hitting like a one Swiss mushroom monstrosity This is just a good-looking like normal classic American cheeseburger I would never I would never do that even though the option is there. I don't need to do it You know what I mean? I don't I don't feel satisfied About doing that. I guess it's cuz cuz I don't know it just it just you know what I mean? I don't feel satisfied about doing that. I guess it's cause, cause I don't know. It just, it just doesn't do it for my soul anymore, you know?

Being weird like that. I'm still stuck in my weird era. I'm a weird kid. Yeah, I'm not that weird anymore. I'm sorry. I wish I was weirder. I will say there might be, I'll pass you the burger. I'm stuck, I'm stuck.

Sorry. This burger, when I bite into it, when I bite into that burger, it's so bizarre because it feels like I have COVID. I don't, to be clear, that's not what's going on. I remember when I lost my taste with COVID, I didn't fully lose it, but it felt like my taste buds were muted.

Yeah, eat the beef, eat the beef, just straight up. Try the beef. Because this has been just straight up. Try the beef. Because this has been my problem with Five Guys the entire time. Notice anything? It's not salted? They don't salt their beef. Wow, they don't. Wild.

And you can taste it on there. But it tastes good altogether. It tastes good altogether, but to me it tastes under seasoned. It feels so good in my mouth. I love the foil, especially with a big ass patty like that. You foil wrap it and you crush it all together. You almost compress it like a panino.

The foil sends it. It sends it to another dimension. I absolutely, I love the architecture of a Five Guys burger and what it does to the form factor. There's just like, God, somebody give them a shaker of a signature seasoning blend to put on there. Because it tastes like fresh beef. Yeah, but Josh, a lot of people aren't isolating the meat of a burger. Like, that's me and you.

Like, we're not doing that. Oh, but here's my thing. Don't talk with your mouth full. Thank you. Now my mouth is half empty, not half full. People do—I'm just smacking my lips. I'm sorry. This is the episode.

That's resonated through the whole entire office right now. That was insane. Ah, it's all gone. I understand that people aren't isolating the beef when they eat it, but the thing about fast food is it's supposed to be so dialed in on a molecular level. Right. Right? That the things that you don't notice, it's the white pepper in the McDonald's McNuggets, right?

Nobody would think, nobody would eat a McNugget and go like, mm, white pepper, or eat their sausage patty and go like, mm, it's the sage that I love. But it is the taste memory that you come back to that you don't think about the scientists. I say the scientists, they're cooks. like they're cooks yeah they're they're corporate development chefs it's those little decisions like you put garlic

powder black pepper salt on that beef that is an excellent burger but maybe it just isn't he's like five guys burger anymore that's probably correct because this is what people crave and honestly five guys is incredibly incredibly popular and like again this feels so good in my mouth. The bun is excellent. What would you rate this? Dude, it's hard for me to go above a 7.5. I'm gonna go seven. Seven?

I will say this though, the one thing I don't like about this bun, it's like a BS sesame seed bun. All the sesame seeds fell off. What is this? Are there supposed to be sesame seeds on this? I don't know. Yeah, there's a couple of sesame seeds on there. What is this? Are there supposed to be sesame seeds on this? I don't know. Yeah, there's a couple of sesame seeds on there.

I mean, they're stuck on there, right? Bizarre. That brings it down a few points. I was going to give it a 7.2, but the lack of sesame seeds or the idea of sesame seeds brings it down to a 7. Do you need sesame seeds on a hamburger bun? I don't, but if it's there, it should be there. You know what I mean?

I would rather have zero sesame seeds than three. You know what I mean? I would rather have zero sesame seeds than three. This episode is brought to you by CIBC. From closing that first sale to opening a second store, as a business owner, you've hustled to accomplish a lot, but the rewards don't stop there. When you earn two times more points on things that matter to you and your business, easily track those business expenses, and experience flexible Aventura rewards, you'll realize how much more reward in your hustle can be.

Get up to $1,800 in value when you apply for the CIBC Aventura Visa for Business at cibc.com slash Aventura Business. Terms and conditions apply. This show is sponsored by BetterHelp. So whenever my husband and I moved in together, we started doing something called microdosing responsibility because we only lived with our parents beforehand. And the first thing that we did was buy plants to learn how to take care of them, nourish them, and make them feel good.

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Visit BetterHelp.com slash hot dog today to get 10% off your first month. That's BetterHelp, H-E-L-P dot com slash hot dog. You ready for Shake Shack? Break out the Shake Shack. Okay, let's see. Ready for Shake Shack? Break out the Shake Shack. Okay, let's see. It's kind of been a minute since I've mindfully and thoughtfully eaten a Shake Shack burger.

The lettuce gives me pause. Yeah, single sheet of green leaf lettuce, which is maybe the last lettuce that I would think to put in a burger. Am I having the first bite? I love, yes, please. I love the hot iceberg of a Five Guy. But that said, no salt on that damn beef, man. Five Guys, chip me out. What do you think? So the Five Guys bun is proprietary. They get it baked fresh, I think five times a week. Shake Shack bun, of course, is a Martin's potato roll.

How are you feeling about this? I want to taste the beef just straight up. Go for it. I will say, I'm not the biggest fan of my first bite of that. It really tripped me up. It's tripping me up. Is it the peppers that are tripping me up? It tastes like a salad.

The burger tastes like a salad, Josh. Why do you think that is? Like, truly analyze it. I think it's the lettuce is really throwing me for a loop and I think the cherry peppers are also throwing me for a loop. It's giving, it doesn't taste like a burger to me. It tastes like a salad that has elements of burgerness to it.

And the bread, I feel like the Martin's potato roll is too soft. It's too soft. It's interesting. People talk about Martin's potato rolls and how much they love them. I love them. I love them. I love them. I love them. I love them. You love them. I love King's Hawaiian rolls. I probably like them better than Martin's potato rolls. On a burger?

Not on a burger. You give me a spicy fried chicken sandwich on a Kings wine roll great So you give me a pulled pork sandwich on a Kings wine roll or a Martin's potato? Great burger. I need less cake. I need more bread. Yes. It's too cakey It's so cakey disappears it disappears with with with everything with the full bite If you were to take a Martin's potato roll and wrap it in foil Like they did on this seat. It would fall apart. Look at the way the bun bounces back on Five Guys, and the way it crushes and stays on a Shake Shack.

You're so right. Right, I think it's a better, Show the people. Slightly breadier bun. You crush in the bread here. It just stays, it's like Play-Doh. It stays, which means it's like, it's cakey, it's probably super sugary.

Too soft. Here, you crush it, it stays downy. It's probably super sugary. Too soft. Here, you crush it, it stays down a little bit, but it bounces back at least a little bit, just enough to give it structure. I gotta eat it again. The most upsetting part about that burger is the freaking green leaf lettuce. It doesn't taste like a hamburger. The way the lettuce just completely disappears, like, it disappears but then inconveniences you when you don't want it to right? Yeah It's the first thing when you bite down. It's the first thing you taste. It's also the last thing you taste when you swallow It's really unpleasant. What do you think about the beef quality and the cook on it beef qualities better than five guys? Tastes more meaty it tastes it tastes more burgery, and I feel like the laciness of the edges

Is here I hear you do get a smash on it. Yeah, feel like the laciness of the edges. Is he right here? You do get a smash on it Yeah, I like the laciness you're getting like my yard crust It literally smells beefier because of those my yard reactions. Sure. It's better salted It's also it tastes a little bit fattier at least tastes juicier. Totally The beef quality is better than five guys unreal man You put a five guys freaking beef or you put a Shake Shack beef patty inside a five guys burger It's another you are absolutely crushing it. So again people love the Martin's Pizzetta rolls. I hate the hinge at the back. I Don't understand it. I think it was a weird nostalgia thing that I was never around for. Mm-hmm. I don't love that

I think five guys does an incredible job. I just god. I wish they would sell their beef What would you give this burger? You could rate it. I mean I give it a it's still a seven like it's it's a good burger listen what we're talking about here You ever go to like It's not name. It's not name a fast food restaurant You ever go to fast food restaurant just like 11 at night and get a normal burger Yeah, and it's just like it's like barely edible. Yeah, you know this is still like great It's a great burger. I give this is seven and I give five guys at seven point five

I give Shake Shack a six point eight on their burger game Oh, we're not just doing a 0.5 girl Do you want me to no, but it would probably shift mine. Okay. Okay, so five guys is seven Okay, shake shack is six point eight Shake shack seven point one five guys seven point six 6.8. Okay, Shake Shack, 7.1. Five Guys, 7.6. So still five point difference? Yeah, but both shifted up.

You're so annoying. What do you rate the fries? I give Five Guys fries, damn, I might just say an 8, a 7.9 and 8. And then I'm going to give these Shake Shack ones a frickin' 5. 5.2. I never thought that I could rate a floppy fry. They're called soppers. I never thought I could rate a sopper above an 8. But I'm doing it with an 8.05.

I know! They're so- they're perfectly salted, they're perfectly potato-y, they're so damn good! God. Shake Shack? 6.4, man. I really didn't like- good. Mmm. God. Shake Shack? 6.4, man. I really didn't like- 6.4. I don't know. Maybe we went to a bad Shake Shack.

I really don't know. I don't know what's going on. No, but I mean, that's the thing. It's coming out of a freezer. They're dropping it. Let's try the shakes. Let's try the shakes. I have, like, loved, loved, loved Shake Shack shakes.

We have to drink them like we're in a diner in the 50s and your name is... What's a good 50s name? Tad? Your name? Tad? Your name is Tad and I'm Cindy! And you're from the rival high school. I ate more hamburger. No, it's not there, it's not there. It's not 100%, okay, it's okay.

We don't need to cosplay Grease right now. You can take the first sip. I would, I just can't lean right now because my back hurts. Men make excuses all the time. You can take the first sip. I would. I just can't lean right now because my back hurts. Men make excuses all the time. You get the yellow straw. Josh is enjoying the shake shack. Shake? All right. When's the last time you drank a milkshake? It was pretty freaking good milkshake. That is really lovely. The last time I had a milkshake,

man, it's been a long time. Oh no, we did, um, Terry Crews' last meal was the last time I had a milkshake, and it was good. I haven't had a milkshake in such a long time. How good does that taste? It should be, these kinds of things need to be illegal. They're so good. I don't know that there's a better... Oh my god, I love milkshakes.

I don't know that there's a better taste in the entire world. A milkshake, there's, I mean, there's probably not any difference in ingredients unless one is using like thickeners and stabilizers. But god, that is a tough vanilla milkshake to beat. Hey, you wanna try the Five Guys one first? Sure, what strawberry is that?

I've never had a milkshake. I want blue. No, purple's my favorite color. I've never had a Five Guys milkshake. What? It's so different. What an incredibly different vanilla flavor they both have. Okay, why do you suck so much? Just put it down.

Because I got Five Guys coming to my yard, Nicole. That is a, which char was mine, yellow? Yeah. Oh, it's not was mine, yellow? Yeah. Oh, it's not even close. Oh my gosh. Not even close, right? Wow. Say your winner on three.

One, two, three. Shake Shack. Shake Shack. Yeah, I messed up the count. Okay, say your winner on one, two, three, Shake Shack. One, two, three, Shake Shack. Shake Shack. Shake Shack.

Okay, great, we've got Shake Shack then. Wow, the quality, the vanilla tastes the pure, I don't know, they must mix it with some half and half or something. That milkshake is so unctuous and so soft and so delicious. It's a perfect damn milkshake. And I didn't get it malted, by the way. You can have the option to malt it.

I said no malt, even though I love malt, so does Josh. The Five Guys ones taste almost like Rite Aid ice cream, but not in a good way. Like I can taste the freezer burn on the Five Guys. One tastes like it has much more quality vanilla in it, but you're right in that they have wildly different vanilla flavors. And honestly, different vanillas based on where they're grown

do have wildly different flavors. Yeah, Madagascar is different than Mexican. Tahitian vanilla has always been my favorite. It's almost got this cherry blossom fruitiness to it. I also think Shake Shack is slightly more saline. I think it's a little salty. Yeah. Sorry.

I think it's in such a good way. Sorry, I slammed a Diet Dr. Pepper in an old coffee cup earlier. How do you expect me, as your co-host, to take you seriously when you emit noises like that from your mouth, from your gullet? I think it just has to do with empathy, right? Understanding that I'm a human. I have nothing but empathy for you, but stop, it's gross. Do I make more noises and emissions from my body than most people?

Ah, yeah. You think so? Because like, I've never heard you do that. Well, that's because I'm a lady. Yeah, but you have the same biological imperatives, roughly. Not everywhere. But in regards to like... I actually have GI problems.

Yeah. But I hide them. Okay. Yeah, you also don't slam as much as Dr. Pepper does as I do. I really don't. But wow, Shake Shack's shake game, undisputed delicious. I guess it's not bad. No, it's not a bad shake.

And I think, for instance, In-N-Out has bad, I think they have bad milkshakes. Everyone trashes their fries. I think In-N-Out fries are, they're not great fries, but I enjoy eating them and dipping them in ketchup. You gotta get them the right way. I think their shakes are like bad bad. I don't really care for their shakes.

There's so many stabilizers and thickeners that they're thick even when they melt, and so they're warm. Non-Newtonian fluid. Non-Newtonian fluid. I can't do it. Five Guys is still very, very good, but that Shake Shack Shake is like unbelievable. Oh my god. It's like honey. It's like, what is it, like mana, you know what I mean? It's weird. Nectar of the gods.

Oh my god, it's truly mana. Okay, I mean, what do you score the Shake Shack? The Shake Shack Shake? Gets a 10 out of 10. I go 9.2 just cause I need malt, but I know that wasn't the instruction. Okay, nine, okay fine, nine, 9.7. Ooh.

Ooh. Sounds like a Ra okay fine, nine, 9.7. Oh! Oh! Sounds like a Rafe Fine of Voldemort. Oh! Oh my God! Oh boy, who lives? Stop. What do you give a Five Guys shake? I give Five Guys a 7.9.

Yeah, I mean that's still like an 8.4 to me. That's still like a damn good milkshake. And especially compared to a lot of bad milkshakes out there Man, I don't know. Okay. I don't know where our totals on it. Maggie. Do you have totals? I did not keep track. Yeah, I care What are we gonna come up with a scoreboard? No, this is just a discussion on what's better I'm gonna go with five guys because I'm going for a burger, I'm going for a fry, I'm not always going for a shake, and that's just me. The burger and fry combo is quite damn delicious, and I'm quite impressed with it holistically.

Yeah, if I'm getting milkshakes, like I'm getting milkshakes, and I'm generally going to a place that I know makes good custom milkshakes, and that tends to be like an ice cream bar, I'm fully a Five Guys convert now. That's crazy, right? I can see the fact that they do have flaws, but also I can love them because of their flaws,

not in spite of them. And I am now fully a Five Guys convert. Welcome. And I'm still gonna make the same mistakes of throwing a one and mushrooms and jalapenos and barbecue sauce on there. But I'm gonna do make the same mistakes of throwing a one and mushrooms and jalapenos and barbecue sauce on there. But I'm gonna do it with full knowledge that I control my destiny.

And I love that man. Wow, wildly impressed. Give him one more burp before we go. Rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr So money is a thing, but it's not everything. I think you really look at the importance of what are you doing with your time. The conversations that we've had with our financial advisor is very much building what that framework looks like that helps support those important things. The places where you're investing your time and your resources, your family clearly, and those closest to you. Edward Jones, we do money differently. Visit edwardjones.ca slash different. TD and your small business go together like.

TD small business account managers have in-depth business banking expertise so they can give you the advice and resources you need to make your day-to-day easier. So if you're ready to meet your Small Business Match, we're ready for you. Visit td.com slash Small Business Match to book an appointment with one of our advisors. All right, Nicole, we've heard you and I have to say, but now it's time for a brand new segment where Nicole and I put our food trivia knowledge to the test.

It's time for our very own trivia segment called... Yummy in my tummy got some trivia for you. Sorry, I'm applying my lip gloss. What was that? I was about to apologize for phoning in the name, but I think I really like it. It's catchy. Alright, so the way this is gonna go down. Robot Maggie has three questions prepared. You and I will yell the answer as soon as we know it. If the first guesser is incorrect, the other person will get one chance to guess and earn that point. Ready to hear the first question?

Yes, that was wonderful. Get to it, Robot Maggie. Cavendish, Pisang Raja, Red, Lady Finger, and Blue Java are five of the most common types of which fruit? Buzz? Banana. Josh is correct. Oh, I was going to say coffee berries.

I thought too, because Java... Coffee beans. Yeah, wait, what were the other ones? I was not prepared for the voice. Cavendish, Pisang Raja, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish, Cavendish pissing out. Yeah I Was I only got it off of blue Java? Yeah, it's tough. All right, Josh one nothing mad Josh supremacy. All right next question Youth guys another name for which type of common pastry or dough? Filo I

Was gonna get that I was gonna get that. Ah, I was gonna guess that, ah, dang it! I love trivia. I did not just guess it. I love trivia. Ah, damn. I feel dumb, good job. Thanks, you too. Wait, wait, wait, what kind are you?

Yufka? I initially thought it was Scandinavian, then I heard Yufka, but then I was like, no, there's so many different names that are like- Robe-pomeggie doesn't have- Herbic or hercake, ah! Robe-pomeggie, robe-pomeggie. Okay, last question for all the models.

For all the models. Which fast food establishment is credited with the invention of the two-way speaker system in the very first real drive-through? In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out!

In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! In-N-Out! Do you have another question, T-Dap, for tiebreaker? We can, just give me one second. What do you mean? You said it, you were the first one.

Okay, I'll take the win. Okay. I just like trivia. Josh, looks like you won fair and square. Congratulations, buddy. I'm going to Knott's Berry Farm for Boys and Berry Festival, Tita Churros. Well, Nicole.

Yeah. Looks like it's time for another edition of Opinions Are Like Casserole! ["Casserole! Alright, human Meggie, wow god. Josh! Human Meggie, cheer it up. Hey Josh, hey Nicole, hey potential other guests. I just want to let you guys know that The Calm Hillel Strike has been a beautiful addition to my daily life.

I was driving my 1972 Super Beetle home from work the other day and I was getting on to radio issues. You know, twisting the volume knob. It's going up, it's going down, it's going wherever. None of the buttons are working, screen busted. So I just smacked the f*** out of it and it's started working again. So thank you guys. Have a good one. Bye bye. Was this a food opinion? So the palm heel strike, the technique that popularized by Bas Rutten, certainly not invented, but for those who don't know, I feel like I haven't done this on camera in a while instead of

punching you strike with the heel of your palm. That's because he actually fought in I believe a Japanese mixed martial arts division that did not allow closed fist striking. And so there's a lot of palm heel strikes. I used to do crush garlic, and I do a lot of things in the kitchen with it, you know? Tell the people what I did for you. What I'll do is I'll like tenderize chicken breast with it. Say excuse me.

Excuse me. But she uses it on her 1972 Super Beetle to fix it, so that's great. Tell the people what I did for your birthday one year. Oh my God, Nicole got me a cameo from Bas Rutten. it on her 1972 Super Beetle to fix it, so that's great. Tell the people what I did for your birthday one year. Oh my god, Nicole got me a cameo from Bas Rutten, a Dutch MMA legend. We all got one for you, yeah. It was incredible.

He was like, Josh, you sound like a really good boss because if you weren't, they wouldn't have gotten this for you and if they weren't, I'd kick you in the face, I'd hit you with the bomb and then I'd get you in the fire and then I'd grab your balls or something. Bas Rutten, awesome dude. Hi, this is Kelsey from New Hampshire. New Hampshire. New Hampshire. And yes, that was a fake accent.

Live free or die. I'm calling because I like to dip my pizza into ketchup and all the time I get flack for it. A lot of people say, oh, it's just more tomato. Like no, it brings a cool, tangy element to delicious pizza. Do I need it on every bite? No, but it is good and bomb and everyone should at least try it because it's bomb. Wonderful. Yes. All the things. Thank you. Bye.

I have no problem with this. Ketchup on pizza is great. I'm not a ketchup on pizza person, but if you are, I accept your choice. I love ranch on my pizza. I also have buffalo sauce on my pizza. Nothing wrong with ketchup, don't let them get you down. Kelsey from New Hampshire, I think you're doing everything right. So, live free or die is the official state motto

of New Hampshire. That said, I love that you're embodying the free spirit, the rebellious nature of dipping your pizza in ketchup. I do understand why people would have more of an issue structurally with pizza in ketchup. Structurally? Not structurally, but like the fact that pizza, like they mentioned, already has a tomato-based element, so you're now taking a savory tomato sauce.

I know, but you're dipping it into a sweet tomato sauce. It's almost like, I don't know, it's like two different salad dressings that don't quite mix up in a way. You know what I mean? No. Like you have like, yeah. It's fine. Don't explain it. Don't think about it. Yeah, but I feel like a white pie. No, I don't really want that either. Ew. For some reason, I dip so many things into so many inappropriate things. You do. You do Big Dipper. Big Sopper. Big Sopper. I know. Big Dipper. Big Sopper. Big Sopper.

And for some reason pizza and ketchup does offend my sensibilities. Imagine a meat lover's pizza with just a little ketchup. Yum. I'll throw this out there though. You ever have something that markets itself as a pizza burger? Yeah. And it's like pizza flavors on a hamburger and you're like, this kind of sucks because I like the pizza flavors with a sausage. But you're not about this life. Because like the seasoning of pizza sauce is, it's probably one third as flavorful in terms of acid, sweet, salt as ketchup, right?

Yes. And you're just having ketchup on burgers. You're just having mara na on the pizza. It's not bad though. No, it's not bad. I would 100% try it and I feel like of course I'd probably enjoy it. I love ketchup, I love pizza.

But there is something that is a little profane about it. Oh yeah? But then again, she's from New Hampshire. Keep living your life, live free or die. Hi guys, this is Charles from Southern Oregon again. I just wanted to let you know two things. One, Lindsay Lohan is out here claiming that she invented Pilk apparently. Okay. And we all know that the real inventor of Pilk was Josh Scherer. Thank you. Secondly, I want to tell you as a nutritionist, raw potato is a food that everyone is sleeping

on. It's super good for you. It's tasty. We should be making more dishes with raw potato. Please discuss. I totally forgot about Lindsay Lohan's like 2022 Christmas ad. I even commented on it. Yeah, I remember that.

Thank you for bringing that up. Stop trying to make pilk happen. Was that what it was? It was something like that. Yeah, yeah. Nice. Naughty. Hepcian milk. Pilk. That is one dirty soda. That is one dirty sona. Raw potato.

You love raw potato. Slept on. You love raw potato. Or at least not cooking potato to the point where it is like fall apart and starchy. Right, right, right. Because one of my favorite dishes is the Sichuan stir-fried potato. It's really great. What?

Your laptop made a noise. Did it? What did it say? It said, you have a meeting soon. Oh dang, what is it? I don't want to go. Wait, you like it? Crunchy potato, crunchy potato, great. That potato dish, I know you made it for the show and I'm sure it's delicious. I didn't like the way you made it. Why? It wasn't very good. What, the seasoning or the texture? Both. It was... It was violently spicy, I'll say that. Violent. Violently spicy.

That was so bad. Horrifying. Every bite. Pain, pain, pain. Which I'm sure if I went somewhere that specializes in Sichuan cuisine, I'm sure it would be great, but I didn't like the way you made it. So I'm a little bit turned off by raw potato. How would you make raw potato good? I don't think I would. Just like do it like a...

Blanch it I guess? Do a lot of blanching? Maybe like you could like, very briefly, because he's talking raw, right? But isn't it bad for you to eat raw potato? He's an attritionist, dude. From Oregon! You seem like a healthy state, I don't know. Have you ever like taken potatoes and likeiced them in potato juice, potato milk?

Yeah, it turns brown pretty quick. Yeah, it does. It turns brown pretty quick. But potatoes are very nutrient-dense and not very calorie-dense. I think potatoes are a very good food for you. Maybe if there was a way to macerate it in olive oil and some spices, maybe make a nice little potato carpaccio, then it could... I could see it. Little potato carpaccio? Yeah. That's interesting some spices, maybe make a nice little potato carpaccio, then it could, I could see it.

Little potato carpaccio? Yeah. That's interesting. Maybe, maybe, I don't know. I was thinking just slaw it. Slaw it, put a bunch of- Szechuan peppercorns on it? Szechuan peppercorns, bunch of chilies, man,

ride the lighting, God, I love Szechuan food. I haven't gone out for Szechuan food. We can go. You know the problem is, I keep going to Heidi Lau Hot Pot. Oh, I've been there. I went there. It was good. You have the Sichuan base there, but now I want like...

You want to go to Sichuan Impression? I like Chengdu taste. Oh, they have bullfrog on the menu at Sichuan Impression. Nice. I got a dish that was simply called Little Sister Rabbit. Oh, nice. And I don't know what it was, but it was great. I mean, it was just rabbit.

It was a whole rabbit. It was hacked up in little bits. I love hacked up little bits. So you know what it was. No, but like, I don't know why it was called Little Sister Rabbit. And I asked the server and they were just like, bro, I don't know what it was great. I mean, it was just rabbit. It was a whole rabbit. It was hacked up into little bits. I love hacked up little bits. So you know what it was? No, but like, I don't know why it was called Little Sister Rabbit. And I asked the server and they were just like, bro, I don't know what it was called.

Well, don't they have a heart dish in Szechuan? A heart dish that's husband and wife married and fighting or something like that? Something like that. Creatively named and also, God, what a crown jewel of world cuisine. Agreed. I have a headache.

Hey Josh and Nicole. I was recently in Chile, just on a headache. Hey Josh and Nicole. I was recently in Chile just on a trip and as you know their National food is completos. So they sell them all over the place So the gas stations sell completos and next to the ketchup the mustard and the mayo pumps They also have a guac pump, which is incredible What do you think here in the US we should have next to our ketchup and mustard pumps? Let me know what you think. Fantastic question.

I know what it should be. Flamin' hot. What do you mean flamin' hot? Just like the flavors of flamin' hot Cheetos and the flavor of Takis like red, violently. Are you talking about sauce? Yeah, that tastes like Takis. How would you talking about sauce? Yeah, that tastes like Takis. How would you even do that?

What do you mean? You take the spices that are on the Takis and you mix them with mayonnaise. Oh, oh, okay. What? Well, I don't know. I was like, that's like a mayonnaise sauce. Yeah! Flamin' hot mayo. What's the problem? I don't know.

I wanna do that. What's another, cause I mean, mean like there's obvious like you do go into a gas station you get chili and nacho cheese out of a dispenser How long has it been since you've used one of those never you've never used a chili dispenser at a 7-eleven You know where I'm from You know who my mom and dad are. When would you ever... I know you're imagining a steady stream of chili. You know me so well. You think I put chili on a hot dog in a 7-Eleven? Do you know me?

Do you know me or not? Yeah, I thought you might have done it as a bit of cultural exchange. Here's what the pores eat. It's not the pores, it's the Americans. I just have never done that, no. Yeah, but like what of like... Here's what the Pores eat. It's not the Pores, it's the Americans. I just have never done that, no. Yeah, but like what of like, cause they'll have like mayo and like guacamole.

What is our equivalent, like spicy mayonnaise, obviously. I know you said that. Yeah, talky mayonnaise, that's it. Honestly, they would probably love to co-brand it. That's why I'm saying it. In the running? Like for like squishy sauces? Like for squishy sauces? Yeah, squishy sauces that would be uniquely American

in the way that the guacamole... They don't call it wasacaca and chili, do they? No se. That Venezuelan thing? No se. But in the way that a Chilean avocado sauce... I got it. Tartar sauce.

Tartar sauce? It's pretty American, right? It's very American. It's almost too American, in a way. Dill. sweet and sour. No, what are the big? Innovations that have come in like through fast food sauces that we can draw from Oh Ghost pepper ranch ghost pepper ranch. It's all spicy man. It's all spicy. That's all we want America spicy man. Say it Say I'm right You weren't absolutely correct Nicole

See, I'm sorry. I lied poured another diet dark. No, I'm right. You weren't absolutely correct, Nicole. See? I'm sorry, I lied. Poured another diet doctor pepper and it's all gone. No, I was right. See, in the beginning you were like, what are you talking about, crazy girl? But now I see it all- If you didn't say spicy mayo, you said Taki sauce. I said Taki mayo.

Okay, great. Are we mad at each other? Taki mayo it is. No, we're not mad at each other. Let's say barbecue sauce. Don't taste right on no hot dog though. Don't taste right on no hot dog. Barbecue sauce on hot dogs is still.

I'm not a barbecue sauce on hot dog guy. What? I don't know. I love ketchup on a hot dog. I understand barbecue sauce is majority ketchup. Listen to me. Take the, it has to be like grilled though. Grilled hot dog.

Like almost like charred. Like someone that doesn't know how to cook it makes it and then you put fritos on it Barbecue fritos and then slaw and then barbecue sauce Yum, I don't like chili on hamburgers either only on hot dogs. I'm not a big I like chili on hamburgers more than hot dogs. Really? I had my first chili dog with you. Remember? Oh, yeah, you did I would like to make chili dogs soon I think that'd be a nice treat for me homemade like really go in like really go balls out on the chili You're talking about balls out chili. I love balls that chili on that note Thank you for listening to a hot dog is a sandwich

We got new audio only episodes every Wednesday and a video version here on YouTube every Sundays day If you want to be featured on opinions of like cast roles, hit us up at 833-DOGPOD1. The number again is 833-DOGPOD1. For more Mythical Kitchen, check us out when we launch other videos. We'll be here. Bye.

He's in a mood. He's in a mood. Sorry, I totally forgot we weren't completely wrapped and I opened up my slack and I've just learned that I've been exposed to COVID. I ate so much of your ham. Oh my God. Josh, you literally said- What are you gonna do? You literally said I don't have COVID.