A Hot Dog Is a Sandwich - Taste Testing ALL The Peanut Butters

Episode Date: June 10, 2026

Today, Josh and Nicole decide which peanut butters are peanut better than the rest. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: https://www.youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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Shop now at performance.ca.3-day sale. Driven by Performance Auto Group. I heard if you apply enough pressure, you can turn peanut butter into diamonds. I don't think that's true, man. This is a hot dog as a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense.

A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host Josh Cher. And I'm your host, Nicole and I eat. And I almost popped a blood vessel behind my eyes doing a silly bit about trying to put pressure on peanut butter to turn it to diamonds. Yeah, you know, you've heard that too growing up, right?

Specifically about peanut butter? Yeah, I guess I think in reality it's any like item made out of carbon. Anything with carbon. You compress it enough and turns into a diamond. Yeah, whatever a diamond is. Now, Red and Link turned peanut butter into an axe. Oh, they did. Season one of Wonderhole.

Oh, they did. They turned it into an axe. So you can do a lot with peanut butter. Sure, yes. Peanut butter has many uses. Indeed. Are you a peanut butter guy? Do you have peanut butter in your house at all times?

Yes. Me too. It's a staple. Yeah. It's a staple. And I'll tell you what, I rarely run out because I get the big ass one. I get the big ass one. And I've been buying the same peanut butter brand for probably the last eight years.

So these 16 ounce little guys, they don't cut the mustard for you? I'm doing a 32. I'm doing a 32. Really? I'll tell you what happens, though. So my brand of choice has been Skippy Naturals. Yes. I'll tell you what.

Actually, no. I don't have a brand of choice because I've been alternating between Skippy naturals and Jiff naturals, which is funny because they're the same. And we'll get to that today. Do you think you do it for the bit? What, alternate between Skippy and Jif? No, no, no, like the naturals of it all. Oh, you think because I'm buying big naturals of peanut butter, you think I'm doing it for the bit that I can. Yeah.

Every time I open my pantry, I go, huh, big naturals? Yeah. No, I don't think I'm doing that. I thought you meant, am I doing it for the bit of like the little millennial bit of believing that we can improve the world through small changes like getting natural. No, we're talking about big natural. Yeah, the big naturals. Have we been joking about big naturals for five years at the workplace? I don't think I'm that guy.

I think you're not. I don't know if me and you even talked about it on camera, but I feel like the word big natural is something. Me and you have said either about chicken tenders or keeping natural. Okay, yeah, you're right. Or a quote from your father, God rest of soul. If they're real, I can feel. Russell share the second. What was it?

What was that? If I can touch and they're real. Yeah, yeah. Come on. You're right, because there was a period where, frankly, now let's get into the audience here, when we used to cook more on mythical kitchen. Yes, sure.

And we'd use a lot more chicken breasts. And you needed to fill time. Yeah, we'd start talking about, you know, separate the big naturals off the bone. and then pound them out. Yeah. Yeah, yeah. But now you just, like, interview, like, I don't know.

Edward Norton. Come on the show. He hasn't been here. Oh, my God. One of my favorite actors. So, we're here to just eat peanut butter. We're here to eat peanut butter. Are you down? I'm so down to do this.

Well, this has been a long fascination of mine, especially given my predilections here because I'm exclusively buying Jiff and I'm exclusively buying Skippy. I used to be a Justin's guy because Justin's is, they started out in the almond butter game. Yes. Another big millennial product. I'm a big almond butter girl. Justin's was always very expensive to me.

Like, their jars are like 1099 sometimes. Yeah, yeah. Like, Jiff and Peter Pan are like two bucks. Justin's used to sell the almond butter packets. That's right. The on the go. And they had like chocolate peanut butter flavors. Chocolate, they had honey.

They had like cinnamon sugar and all that. Sell them in the Brewing store on campus. Yeah, I would like if I, you know, and I was eating like so many thousands of calories a day back then. And so I would, you know, need a quick, little fix and I just got like three of those packets. You know, it's actually a new CPG product. I don't know why I didn't just eat almonds. I don't know. I think it's the act of like

the butter just like going straight to your system. Yeah, but God, do I love Blue Diamond Smokehouse almonds? Oh, my God. I don't like smoked almonds. Dude. I like salted almonds. Can we talk about how good, really quick, divergent here? Sure. How good Blue Diamonds flavored almonds are? I mean, the flavors are really, really like.

The wasabi soy? Oh, those are iconic. Yes, the salt and vinegar. saw on vinegar almonds. They have a hobanero barbecue. Oh, yeah? It's a little sweet that one. I like it. I like this,

the barbecue. They need to take those powders and put them on fucking chips. Oh, yeah. You know what I mean? That's the only problem is their delightful arm or figure out

a way to process the almonds into... Chips? They did that Blue Diamond Nuffins. Yeah, but the name... Nuthins, yeah. The name didn't do it for us. I don't know how Nuththins

really passed all the vibe checks. No, I didn't like it. But I will say, again, Justin's was the priciest always. And it was always, for me, it was fancy. Yeah. It was the fanciest version of peanut butter.

Look at this. This has that like millennial minimalism kind of thing to it. Right. This felt like ours. It felt artisanal. And now it feels dated. Justin feels dated to me. It does.

It feels really, really. You know what's modern? Whatever the hell this is. One trick pony? What is this? So do you know like Hot Girl pickles? Yes. Like people are like, like, hot girl vinegars and hot girl pickles.

It's like all the girls are eating savory foods now. Like, you know what I mean? Yes. So I guess this brand was like, we're going to do that with peanut butter. We're going to make it cool. Also, the way that it's stored is cool. It's like upside down, stored upside down. There's something a little gross about hot girls these days, right?

Yeah, of course. You know what I mean? Yeah, the hot girls have an edge. Yeah, that's like the thing that's like they're not prepping anymore. The hot dogs aren't prepping anymore. We're drinking vinegar. We're eating hot dogs. Oh, yeah.

Cool girls eat hot dogs. That kind of thing. Yeah. Do we think that peanut butter has a place in that? Why not? What do you think, Logan? Yeah, why not? Yes, we'll see.

Logan's the closest thing we have to a hot girl in this room. Logan, do your age still starts with the two? Yes. Yes, I just turned, I'm 29 today. You're 29? Yeah, no, you're a full generation younger than us. Three years. But like, does this appeal to the people of your generation?

I mean, no? I don't, I feel like no. Can you see like the Hot Girl Cadre eat and peanut butter and like making it cool and sexy again? I don't know. I don't think so. Do you go to Zebulon? No, what is that? You don't go to Zebulon?

What? What is that? You still go to Zebulon? Maybe that means it's not cool anymore. No, I'm not a good measure for that. I'm not a good measure for that. What is Zebulon? Zebulon's like a cool, it's like a cool girl bar.

In Frogtown, Frogtown, you go there, and they'll do like cool weird music performances. You go to Zebulon. You'd love it. What's the other one, 4100 club or something? I don't go there. Apparently, I'm not cool enough. There's a place that the cool people used to go to and then everyone's getting drugged, the kids in the trees or something.

The Abbey? Beyond the Pines. No, not the... The place beyond the pines. No, that's a movie with Ava Mendez and Ryan Gosling. That's where I'm at. Anyways, I'm really excited to try this. Loris Guttors, this is the official peanut butter of my Senegalese aunt.

Yes, and my mother. And your mother. My mom, let me tell you what my mom used to do. Incredible first-gen peanut butter. My mom used... This is how deep the almond mom goes. She used to take this, put a scoop out, on a piece of toilet paper, not toilet paper, on paper towels and allow the fat to come out of the peanut butter.

So she would just have pieces of basically desiccated peanut butter that she would just pick up and eat to not have the fat in it. That's something, man. I know. How excited was she when PB2 came out? She didn't know about that. Oh, she's not on the PB2 game? No, no. Shala is not on the PB2. But to this day, she still buys Laura Scudder's peanut butter.

And I have an affinity for this taste. and I also love that it tells you to stir it. It made me feel like I was... Stirring Laura Scutters is the worst task. I would rather scrap toilets. I would rather scrap toilets. I hate... You know what I hate?

You know what I hate. You know what I hate. You know what I hate. I hate when... I don't know if you ever get like a salad, I dump it into a giant mixing bowl. See, this is where me and you differ. Like, you're one of those people

that needs a lot of room. You need a lot of... Yeah, I want to get in there. He likes... Like, he will never put the lid on a salad and shake it. You will never do that. I want it in a giant mixing bowl and I want to be able to toss it.

For me, I love the challenge of never getting anything off the edge. I love the art of like perfectly, like just having the perfect wherewithal to just use your spoon and the proper friction and the proper movement. So it will never leak out of the edge. And you know what? I'm so good at it and it never does. Chopstick. You can use a chopstick, sure. But for real, no, I suddenly Zan would use this for her mafay, her peanut sauce.

Because this is only one ingredient. Peanut. And that's good. Peanuts and then less than 1% salt. It's not emulsified. This is like the most pure. Laura Scudders is the OG for a reason. It is the most pure brand.

I don't know. Okay. You ever like make your own ketchup at home? You've made your own. Yeah, I do, but I don't like doing that. It's stupid and extra. Restaurants to make their own ketchup. It's always just like this kind of just has a tomato pastey quality.

It's so annoying. It just doesn't get that silken kind of jammy quality of like a Heinz. Yes, agreed. Did it with making your own peanut butter. It can be like good. Or the stores. When I was younger, they had just started to, like, the mainstream grocery store was trying to compete with, like, the Whole Foods and whatever. Do you know what I'm talking about?

Oh, my God. I used to love going to Whole Foods with my sister. Fresh peanut grinders did. Oh, my God. That was, like, so much fun. It was, like, it was a model. You put a deli cup under there, and you'd, like, press a button, and it would drop the nuts into a grinder to go, eh, and it would vomit out, like warm peanut butter. It was incredible.

They had, cashews. They had, like, honey-rusted cashews. They had everything. Sorry, I'm going to eat an apple because I'm so hungry. Yeah, do it, do it. We should get into the sand now. I'm also hungry. I'm storing my hot coffee

because I think the, the milkiness and the heat will help wash the peanut butter down. But like the texture on that is, it's like Justin's. Right? Justin's or Laura Scudders. These both have a sort of

grit and grain to it, which is fine. Open the Justin's. It's so emulsified now. It's crazy. It's emulsified, but there's still like little microchunks, right? Look at it.

Wait, wait, wait, wait, wait, this is interesting. I think they've changed, they might have changed the recipe a little bit, boss. They're still like, do you call me boss, Like the way like a gas station owner calls you boss or like an employee?

Um, gas station. Okay, good. I also called Logan boss. Okay, good, good, good. I guess I'm just calling people boss. No, no. Oh, okay, you can call me chief. Okay, chief.

Eh, I like boss. Okay, boss. Big man is the best when a stranger calls you big man. I've never called anyone big man before. I've been working out a little bit. I never called people big man. You're right. Was it all?

Was this emulsified? I don't think so. That's crazy. There's still a little grit to it. You see what I mean? But it almost seems like, it's almost the way brown. sugar's made now where they have to add the molasses. Brown sugar used to just be less refined sugar.

Like Demerara sugar. Yeah, yeah. Yeah. But then now to make brown sugar, they literally make refined white sugar and add molasses back to it. It's so crazy. Because it's just easier to do that because they have the... I think it's to save money. Yep. This is so emulsified now. Are you starting with Justin's? Are you going to...

Well, I already ate it, so let's do it. Okay, I'm going to try Justin's. I don't like that's named after a guy. I don't know. I like Josh Wine, though. Do people buy you Josh Wine? Oh, dude, people have been buying you, Josh wine. I think the first time I got Josh wine was for probably my 21st birthday. Cute.

Yeah, someone showed up with Josh Pino Noir to a party. And I was pleasantly surprised at how delicious it was. And so since then, I've probably received about 30 to 35 bottles of Josh wine. I would like to never give you a Josh wine. No, no, never do it. But it's nice. Sometimes I'll just drink it straight. Sometimes turn it into a sangria.

I'm really good at if I have, like, excess bottles of any sort of alcohol. I'll just like turn it into some sort of punch and bring it. party. It's right. Pretty good at that. And so, yeah, I've got a lot of Josh my day and it's always a treat. Look, a lot of us have tried learning

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Visit Rosettastone.com slash hotdog to redeem 20% off. That's Rosettastone.com slash hot dog and start learning a language for real. They could make a Nicole product. What do you think they would make? Nail polish remover. Nicole's nail polish remover? Why? There's a good ring to it, no? Yeah, it does.

Nicole's NPR. When I think about you? N. Polish remover. Yeah. I kind of think of that astringent smell. You're so mean to you today. You're kind of embracing it burns the nostrils. Josh just called me not cool because I go to Zebulon sometimes. No, no, no. I didn't say you were not cool.

I said Zebulon is not cold. Oh, because I go. Listen, the fact that I've been, I'm older than you. By like five minutes, dude. I know. I know. Okay. So,

I'm not, so Zebulon isn't cool because I go and I smell as stringent. Anything else? Hot girls smell as strange in these days. I feel like they smell a little bit.

If they're, if they're eating all these onions and anchovies and hot dogs, what are they drinking? They're drinking like buzz balls now. I don't think, yeah, buzz balls are hot girls.

What were the hot girls? Hot girls are like drinking Negronies when we were growing up. Yeah, that's very true. We're drinking buzz balls now. Hey, man. Times are tough. It's just like dirtbag revival.

There's a, yeah, yeah, of course, with like the camo hats and shit. 100%. And I, I don't know, one would think that I'd like it more.

But I think dirtbagism is only dirtbagism if it is countercultural. Well, yeah, a lot of the times, sorry, my mouth of this whole. I do think a lot of the times

it is counterculturalism. So like the espresso martinis of it all, that's like a trash drink, you know? It's not. Espreson martines are not a trash drink. It's like a 90s era.

That's not trash. Opser martinis are a trash drink. They are not. Are you kidding? Martinis are for trash people. If you use screwball, and it's a peanut butter. I made people take

Campari screwball shooters at my birthday party. Fun. I was called the screw barry shot. Cool. But no, like an espresso martini is not like a classy drink. Are you living on a different

like astral plane than me? If you actually know what you're talking about, if you are somebody who works in a restaurant and people order espresso martini do you think that they go, ooh, what classy folks? No, they're dirtbag partiers. No, they're trying,

it's, let me tell you what it is now. It is the vodka Red Bull of our general. Correct. Because it's caffeine plus... And vodka red bulls trash. But no, but the flavor profile... I order Jaeger bombs unironically at bars.

I love a Yeager bomb. I've always wanted a Yeager bomb. I've never had a Yeager bomb? No. Oh my God, they're so good. That's when I love the dirtbag is in this back. Because Yeager moms are delightful. No, I disagree.

I think that it's like two steps above the vodka red bowls. Because people still order vodka red bowls, not as frequently because the Jersey isn't as popular anymore. But no, I do not think that special martinis are a trash drink. They're pretty classy. I don't know, man. I think they're classy. I don't know.

I think they've superseded. You know what I hate when someone says, can I get an espresso martini with, but instead of blank, can I get it with blank? You know, when they do that? It's like, because espresso martini is like vodka and coffee liquor.

There's no tradition in an espresso martini. There is no tradition. No, I'm saying, like literally, what's the recipe? What's the recipe for an espresso martini? Tell me. Tell me. What's a recipe?

And then. What kind of coffee liqueur? Any kind. And then you shake it. I love how... I love how... And then you put three... Two ingredients?

Two ingredients? Two ingredients? You put three... I don't know. And then you put three little beans on it. There's no actual coffee. There's no espresso in this espresso martini? Maybe in some places.

Okay, fine. You're right. That's what I'm saying. You're right. Even when I say what coffee liqueur and you say any, that's insane. Like, there's like a recipe for things. Stop it. Like, you know what I mean?

No, coffee lique is like a big overarching like... Like if I say vodka, you put vodka. It doesn't matter if I put Svetka in it or if I put... Sure, but like a liqueur is something. that has, you know, vodkas are unfavored. The definition of vodka is the fact that it's like unflavored. It's like a coffee liqueur has different. Like are you talking about Mr. Black? Are you talking about Kalua? Surely it's not Mr. Black. It didn't exist

before the espresso Martinez. Like it's Kalua should be the thing. Is there cream in it? Is there milk? Because you get some of Mr. Mr. Martinez. Are there cream in somewhere? Okay. I secede my point. You're right. There are no, but I feel like everybody gets like, it's traditionally, whatever. The term is just seed my point, Oh, it's not to seed my point. I'm such a dummy.

It's like when you talk about me, my pronunciation of words, it's pretty funny. I guess I say bad pronunciations of words, too. Did you like that peanut butter? Here's the thing. What's the point of peanut butter, right? So sit around, talk with your friends, snack on apples. This is Josh's way of getting me to eat apples, by the way. I never eat apples. I hate apples. I love apples. I eat two apples a day.

I'm a huge fan. These aren't good apples. They're okay. We have like four varieties of apples. in the kitchen, and I was going to take our opal apples. They're yellow. There's yellow. But then they were like, oh, are you going to take this? I was like, oh, I'm sorry.

I thought they're like, well, we're going to make cider out of them. Oh, the kitchen ears that work their asses off? Yeah, they do get first right. They deserve to make cider out of the apple varieties. Okay, Josh, next is Skippy. Now, how do you... Wait, what do you think about, Justin's? I like Justin's.

I do feel like the texture is not thick enough. Does that make sense? No, what are you talking about? I want it to live on my mouth more. It kind of dissipates fast. It walks a weird line between crunchy and smooth. Yeah. There's a grit to it.

And it feels very intentional. It feels like Justin's was trying to bridge the gap between a loris cutters and a jet. Sure, sure, sure. I do think that's true. And I do like the flavor of it. I do think it's a mild peanut butter. It's a mild. It's not super, super roasty.

It's interesting. There's something, though, about it where I would never buy it. I would never purchase it. Never purchase it. I still have this kind of fondness for the branding in a certain way. but I just don't ever see myself purchasing it. You know what it is? Actually, I don't appreciate the texture of it.

I don't like the texture. Holy crap, I love skippy peanut butter. Whoa! Do you compare this to Justin's? I never grew up eating this. Okay, so a lot of people talk about American foods are processed and the salt and the sugar and all that. I've never been that concerned about salt. I think if you eat peanut butter in such small quantity,

is that the salt just simply isn't going to matter. The sugar, it's really a lot less than people think. This is so much saltier than sugary. This is an incredible product. Shout out to the makers of Skibbe. This is delicious. Like how much sugar is actually in two tablespoons is already like 200 calories of peanut butter. It's about as much peanut butter as you can eat.

And it's saying, with all due respect to the people who are ripping through bowls. But there's three grams of sugar in this. Three grams of sugar is less than a sip of Coca-Cola. You know what I mean? Seven grams of brothels. That's incredible. 16 grams of fat. I mean, peanut butter is really not a great source of protein if you're trying to prote max.

But if you're trying to get some extra protein in your day, wonderful, dude. Just put some peanut butter on anything. That flavor, that texture, that all around mouth feel is incredible. I love Skippy peanut butter. Now, Skippy Natural is a little bit. Dude, but even like Skippy Natural. So the actual ingredients in this are so few. it's roasted peanuts and then sugar

and the fact there's only three grams of sugar means that this is 80 This is 90 plus 95% Rosed peanut Sugar and then hydrogenated vegetable oil Which a lot of people take issue with But that's why it prevents separation right That's what that's what sort of like binds all the fats

That's why you get that gray mouth feel Because it's whipping air And oil into the peanuts And there's just hardly any It really is whipping air into there I never thought about that So have you had that So if you look, a thing that I've always been fascinated with,

as if you just look at, like, calories per volume, right? So two tablespoons. Justin's 210 calories. Skippy is 190 calories, which is interesting, right? But it's dense, like, the justice is dense. I think that's what it is. Yeah. I think that there's a certain lightness and airiness to the Skippy that gives it a wonderful mouth feel.

Mm-hmm. You know what I mean? Yeah, and it has less chloric. You can tell that a lot with ice creams. Sure. have similar carb fat protein ratios, but then they have different calories per volume. That tells you there's more overrun, which is the air whipped into it, which tends to be cheaper.

And I just think it makes a worst product with ice cream. Like you get the really cheap, like the gallon. The great value ice cream gallons like kids' birthday parties. Yeah. That stuff's like 90% air. Yes. And that comes from a lot of those like fillers and additives that they're then whipping in and it just makes it cheaper, right?

They can sell a gallon of ice cream for seven bucks. because it's only like three quarters of a gallon worth of ice cream and the rest is air. You know, it's chip bags, it's all that. But the Skippy, there's like an erration in it that makes it so delicious. Yeah. Are they using it? Because like Skippy peanut butter, peanut pan. Peanut pan?

Peter Pan? Peanut Pansexual, is his real name. Skippy, Peter Pan, and Jiff. I don't, in my mind, they taste the same. I don't know if we're going to see a difference to that. Well, we should taste them and find out if they do. We should, but that's. That's all like a generation.

Sure. Are they using the same peanuts as everybody else? I don't think so. I don't know. Is it just an industrial process that makes it that smooth? Something tells me that there's certain peanut butter crops that each one of these companies own, and they have like a weird, like, trademark on it. Like, Jiff only uses these nuts.

I'm not sure. I believe Hines has that with their tomatoes for the ketchup. I've always thought that Peter Pan, taste sweeter. It might be the branding. It says there's the same amount of sugar. Well, this tastes less salty to me. How much salt is in the...

A lot less salty, which allows the sugar to really shine because it gets rid of that balance. What are you looking for? How much sodium in that? There is... I'm trying to... I'm not... 150 milligrams. Interesting.

So Peter Pan is about 20% less salty. Holy crap. But that's Skippy... I love peanut butter. I just never, like, meditated on peanut butter. I know, this is so wonderful. But people, it's weird that peanut butter has become such a dessert-focused food in America. Peanut butter is savory.

It's savory. Like, there's so little—3 grams of sugar is really nothing in comparison of especially 16 grams of fat, not 125 milligrams of sodium. Like, this is a fatty, salty product that we happen to pair with a lot of sweet things because it's also delicious. Yeah, I think it was like just the American canon of desserts. Like, 100%. People have been cooking with peanuts and peanut butter in America for a really, really long time. So it just made sense that it would exist in more sweet applications. You look in so many other cultures.

In Mexico, you have like salsa de cacquates. In what's it? Vada pa in Brazil. They serve it with Akage. Is that the bean fritter? I think Vodap is from India. No, it's so funny. Yeah, Vada Pav is literally the sandwich.

It's a national food of India. It's the potato sandwich But no, it's something It's like, I'm going to look it up Look it up Thailand, obviously A lot of peanut sauce Mafé and West Africa

Brazilian Peanut sauce I found the thing I was looking for Sorry I was snacking on an apple No, you're so good man So there's a carreje It's an Afro-Brazilian Street food

Oh yum, okay tell you about it Fried fried black-haid beef fritters And then they make a condoment with it called Vatapa. That's Peanuts, Cushu's dried shrimp coconut milk. Yum. I know.

Sherry made it on top chef recently. Who did? Sherry. She's a really talented fine dining chef whose roots are Brazilian. And she made a carajet with Vatapa on the episode of,

I think it was one that the tri guys were on. Is that dried shrimp? Yeah. I love the unsung hero That's a very West African dish. I love me some dried shrimp applications. It's like,

It's like fish sauce and salt, but it's all desiccated. It's delicious. What did you think about Peter Pan? I'd go Skippy over peanut butter. Peanut Pan. Why can't I say Peter Pan peanut butter? Did you ever watch or read Peanut Pan? No.

Oh, the only thing I know about Peter Pan is J.M. Berry. The writer of Peter Pan? Just like, go down the J.M. Berry Wikipedia rabbit hole, man. It's pretty upsetting. And that's all I know about it. It's a good story. It's like a really, yeah, there's a lot of trauma response from J.M. Barry and the way that he took that out on other people in his life. Strange.

So I've never seen it. I think I saw, what's the, um... The Robin Williams version? You never saw her? Michelle Williams? I don't know who that is. Michelle Williams? Did she play Peter Pan in a live stage version?

I mean, she looks great. I know who that is. She looks great and a pixie. Yeah, yeah. A blonde pixie and Michelle Williams. Give me Michelle Williams and a blonde pixie. playing a fancy little boy. I'm in, man. Gotta be peanut pan.

You know, got to be peanut pan. I think Skippy is so delicious. Holy Canoli. I really think Skippy might win out. Peter Pan feels like a bit of a dated brand. Yeah. They need a sexier, more contemporary. We don't need sexy Peter Pan, peanut butter.

No, we need another. We need another. What's another contemporary hero that harkens back to childhood? Who was the guy that saved Moana from Maui? Yeah, the rock Maui peanut butter Maui peanut butter I'm thinking SpongeBob

You want Spongeb to be a sexy mascot Yeah Not like sexy The peanut pan here is not sexy That's not what we're You want it to be sexy In his own way

You know He's not a child right I don't know I think he's forever young I think he's forever young Peter Pan Peter Pan is like an adult man

No I think he is a child No 12 to 14 What You thought Peter Pan was a grown man. I thought that's the whole point

that he never grows up. Josh, I thought he's a grown man that still acted like a child. I thought that was the point of Peter Mann. No, that's the point of hook. That's the point of hook.

What? Have you seen Hook? Peter Pan syndrome is somebody who refused to grow up. You're telling me Peter Pan was 12 years old? I need you to go. He shouldn't grow up. He's 12.

Josh, I need you to do me a favor. Go home. Michelle Williams is playing a 12 year old? Read right now and go read Peter Pan and watch Hook. I recently watched Hook for the first time, it was incredible. Robin Williams shines.

I believe you. I'll do it. Rufio. Yeah, see, you get like the... See, this is the thing about Josh and I. We don't like... We don't need to consume the culture of things. It's been distilled in us through so many micro ways that we understand that Rufio is a part of the wild boys in Hook.

And Josh doesn't need to watch Hook to know that. Lost Boys. Whatever. Right? But he doesn't... Live the Lost Boys. I said the Wild Boys? Yeah, and then it's on Banga Rang.

You shout to all my lost boys. Bangorang. Okay. Blah, Blah, Blah, da, blah, da. Do you miss it? Oh, I don't have to miss it because I listen to it almost every morning. Every morning is that high... I'm in the gym ripping through Dobset, man.

Oh, my goodness. Res just came out with a wonderful new EP. Okay, let's eat some Jif. Okay, let's eat some Jif. So, Jiff is another thing that I grew up with. It was either Jif or Lora Scutters in my house. Slightly. less sodium, same amount of sugar. Interesting. Why do they all have? Now this, this is interesting.

There's a little bit of molasses in this one. Oh, what? Strange. Mono and diglycerides. They said we couldn't have both. I spooned it for you. Give me the Skippy. It tastes more artificial. I'm trying to see if there's a difference between Jiff and Skippy. I know choosy moms choose Jeff. Yes. And divorce dads eat Skippy. Oh my God, the Skippy's so much better. Wow. The texture on Skippy is wonderful. It's like I'm eating a cremoo. It's like I'm eating a moose. I'm eating a peanut butter moose. I'm eating air. I'm skinny. I'm eating air.

I did not think that there would be any difference between Skippy and Jeff. Oh my God, that's delicious. They're the closest to air. Skippy, you are killing the game. I never thought I would feel this way about Skippy. I always thought it was like, oh, the packaging, it's like so processed. It's like, oh, I would never pick it up. That said, like, if you are just eating peanut butter very casually at home,

there's a huge difference between, like, Justin's and Peter Pan, right? Those are two different products that are going to change your experience. If you're making a peanut butter banana honey sandwich, which is the best sandwich to ever exist, and you're using Skippy Jiff or Peter Pan, that's all going to taste mostly the same. Right. When you're meditating on them and you're tasting literally the difference in 10 milligrams of sodium, it's interesting. It's not going to actually affect your experience. Now when I'm eating it, the way that I eat at home is...

Oh, do you want me to do that? I'm so good at it. Yeah, yeah, please. Okay, first of all, your approach is all wrong. You don't use the back of the spoon. You use the spoon because it gets underneath all the stuff. You see, you go like this. No, the spoon's going to cause oil to splash. No, it doesn't.

I'm scared. Not when you're with a professional. peanut butter stir, all right? But like I was saying, I do think that I find myself leaning towards the more organic-y, more naturally brands in my house because I'm drinking that kind of Kool-Aid. I just am.

Where did you get that Kool-Aid from? Where do you think it started? I got it from my mama. Did you actually? No, probably. I think I might have gone it from my mom. I think also, you know, growing up in, you know, Beverly Hills and being surrounded by health nuts, I think has a lot to do. with it. I think I just want my home to be like a some sort of bastion of like

healthiness while my work is the opposite. Yeah, sure. No, I get that. So I find myself buying more, like at home, I buy organic eggs. I buy organic peanut butter. I try to buy organic veggies when I can. So I think that's, I think it was a combination of all those things. You know, my biggest thing is like I don't think if you get Skippy Natural versus Skippy or even Laura Scutters. That's not... That's crazy. Did you see?

Did I get a single oil? Oh, it's so oily. Drop anywhere? No, you didn't. That was incredible. So talented. It's just an entirely different. It's a different product at this point.

It's so different. It's a different product? So different. It's so salty. It's so earthy. It tastes a peanut. This is an ingredient, right? Like, this is an ingredient, not a product.

Wow. In a way. I'm digging to the bottom and try and get any sort of solid. Like, the way that this flows... It doesn't need to be a solid. Is fascinating. Oh, my God, I love it. I realize I love processed food so much.

Like, literally, just the idea of processed food in terms of, like, I love ground beef over steak. I love a sausage. That's a processed version. I'm so the opposite. I would eat a steak over ground beef every day of the week. Why do you think that is? I just like it more. A whole food's approach is more my approach right now, I guess.

But here's the thing. Watch up. I buy my own whole foods and process them myself. Oh. You know what I mean? Well, you are a very talented cook. But like yesterday, I really wanted to make stuffed cabbage. Okay.

Right? And I kind of wanted to like not do a red sauce. I've been eating a lot of red sauce. Rios is on sale, but only if you buy five. Yes. Oh, my God. Same. I only buy rails if it's on sale.

And I'm buying nails all the time. It was like two bucks off each bottle of you. buy five. Oh, and I'm buying five. So there's red sauce. A little sick of it at this point. It made like a kind of like fun mushroomy gravy and I wanted to do like almost a Swedish meatball flavors of like the all spice and the nutmeg.

But then I found like Baharat seasoning. I was like, oh, this is fine. Anyways, then I was like. I'm sorry for rolling my eyes at you. You always do that. You always find the spice. It's because nutmeg costs $15. The only nutmeg they had at Whole Foods was $15.

And I was like, no. But anyway, so what I did, I bought super lean pork. I bought pork chops. They were on sale, really cheap. And I bought two and a half pounds of those, and then half a pound of bacon ends. And I ground those together. Fun. Which is really wonderful.

But then I, like, you know, I have this ground meat. And then I made barley, and I mixed the barley in there with, like, oyster mushrooms and all this. But I just made it into this, like, dense, delicious, processed food. Oh, and then I had excess. I had walnuts randomly, so I soaked walnuts and blended them to make a creamy binder. Because the barley doesn't release the starch, like a rice with. I made a creamy like walnut bind. But he's made this like dense flavor paste

That was all from whole ingredients Just like nuts, grains Degraines meats but I processed it myself Took me hours But also I was listening to an audio book About the history of the food network What the hell else am I gonna do? And how does that relate to peanut butter?

Oh, because I like processing foods myself Doing stupid stuff like making my own peanut butter And Laura Scudders tastes like what I would come out of my kitchen So do you like it? More than I thought I would It's so good. And I cook a lot with, I cook a lot and make a lot more meals than I do snack. So having like a peanut butter like this to like add as an ingredient to making a, if you're making a satay, like a satay sauce.

You would rather use a lorice gutters. 100%. Wow. Why do I find myself wanting to reach for the Skippy whenever I want to make a satay? Why? What we grew up with? Like this tastes like peanut. It tastes really peanutty.

It has so much depth and complexity. It's beautiful. This is American tahini, right? This isn't a sandwich spread. I mean, you can put it on a sandwich shirt. It's going to be nice. But, like, Jiff is a sandwich bread. This is American tahini.

But you can add to a... Fair. A dressing and dessert or whatever. Can you imagine my mom taking a scoop of this, putting it on a paper towel, and letting it drain out all the oil and eating it, like a piece of, I don't know, flaccid turkey, like turkey breast almost?

It's pretty sad. Can you imagine doing that? No. No, it's a bummer. It's so crazy. Huge bummer. Try that one trick pony. Okay.

What do I, how do I, do I flip it? I don't know. I've no idea. I've never had this before. How did you even find out? I've never seen this at a store.

I saw it on the internet. The hell? Again, hot girls eat hot girl peanut butter, and this is it. I believe they use a specific kind of peanut. They're using Argentinian peanuts. And that's cool. Do you remember those peanuts that we got? They sponsored the podcast once.

It was like Virginia. Virginia Pinolems? Virginia Slims peanut. We got out of the peanuts. Yeah. We got out of the cigarette game and started making peanuts. Yes, I do. This is quite thin.

Those are the best goddamn peanuts they ever had in my life. I wish they would sponsor the podcast again. Just so they sent us their peanuts. They sent us all of them. They were like four times bigger than any peanut I ever seen. They were fat nuts. Fat nuts, dude. What's your take?

Texture looks good. Looks alive. Do you hate it? What is that? Is it rancid oil? Is that what we're tasting? Smell it. It smells like a pet smart.

Oh my god it does Isn't it ranted? Maybe Oh, bad aftertaste Josh is really bad That's worse Ah shit That's the worst peanut butter

That's a bummer Oh no Hot girls looking What are your people doing What are they doing out of your I don't know Do you want to try this? What are people saying online about it?

This is good What? That's why I got it Oh maybe This is like when Gen X tried Kinawa And we were trying to tell them it was good And they're like

Because this is It tastes like rice, but dirt. I like cano. I don't eat it a lot. Isn't that odd? Why is it kind of sucking the moisture out of my mouth? It tastes tannic. It does seem like it.

Yeah, other than all the criticisms, it also tastes bad. Like, there's no... Aside from the texture and blandness and... Discussing aftertaste, I also don't like the package. I feel bad talking crap on a brand, but... I feel bad. I feel bad. I do think maybe we need to go back to the drawing board one trick pony

I don't know if they're successful and other people like it that's totally fine I don't like it I could use a little bit of sugar maybe Maybe we got a bad batch You know what I missed there was one brand shout out to all this Oh my official ranking Skippy is the best thing in the world but also I love Skippy and I love Loris Scudders and I'm sorry you had an ED kind of mom love you Wild Friends peanut butter wild friends peanut butter was so good and I haven't seen it at stores I hope they're doing okay as a brand

I like Maranatha I knew you were to say Maranatha Don't you dare talk about Maranatha to me What's why? Don't you dare talk about Maranatha to me? It's terrible No, it's not Oh my God

Oh my God I have the crudgy one right here I had the crudgeon one right here And I didn't want you to be like Oh, why are you making it? You have Maranatha over here? Yes, I do and it's crunchy You want me to bring it out?

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Now, time to find out where the rack. It is rattling out there in the universe. Time for the segment we call. Opinions are like casseroles. We're in the bonus round because you just had another brand of peanut butter that you didn't bring out. Well, it's because this is crunchy and it wouldn't be fair. If I put the crunchy against the smooths, and that wouldn't be fair. It's like shirts against skins or whatever.

That's literally designed for fairness, shirts against skins. It's the idea that, hey, we can all see what team we're on to make it fair. Well, not if I was playing against you. That wouldn't be fair, would it? No, that's a fair point. It's not very, well, no, it's maybe more gender-inclusive than any, because I think- Sorry, I don't want to play basketball with my big-free-the-nip guy. With my big natural

Big free-the-knit guy over here Do you know it used to be illegal for men To walk around without a shirt We should bring that back This is the best meet-up whatever It shouldn't be free the nip It should be jail all nips I think everyone's nipples

To be out and about It's just food Nibbles? Nipples are just feeding vessels For men? No, they're vestigial for men My hot take, men Your nipples are vestiges are

Bestigial, Josh. How dare you? Yeah, I said it. My nipples have use. Okay, I'm sure they do. Sometimes my cat suckles at my nipple and it's weird. I have to tell her shit. Got ripped away from her mother, super young.

No way. You got to suck on my nipple and I didn't, I said, no. That's so sad. But I didn't know how to shame her. That's so sad. Well. That was pretty good? It doesn't even register.

It doesn't even register. Let's get to the first opinion. Put on your headphones. Oh, shoot. Laura Scudders is so much better than I remember. I really like Laura Scudders. Do you think people are going to click off the podcast because you're doing all those mouth noises? I always wonder how many people we've actually lost to the mouth noises.

Because to me, if a last meals clip gets served to somebody new, so many of them are like, this is disgusting. Close your mouth like you're talking or something. I just never got bothered by it. And that's sort of the whole point of the show. Some people are very bewildered by it. And I couldn't possibly imagine hearing somebody speak while you're eating. But when you're eating with friends,

are you both, like, waiting until your mouths are completely clear to talk? Hell no. Hell no, man. I don't know. You just seen me at brunch yesterday with the girlies? Mouth open. Dude. Gaffaing.

He-he-ha-ha. Yeah. In the middle of Beverly Hills Hotel Polo Lounge. You went to the effing polo lounge? No, I went to the Cavaloo. Panic Cafe. It was my first time. Nice, man. Hated it. I mean, I love the vibes and I love the people I was with. Is the Polo Lounge

Ralph Lauren? Because the polo bar in New York is Ralph Lauren. No, it's not Ralph Lauren. Also, he just pronounces it Lauren. I mean, you can say Ralph Lauren. I say Ralph Lauren. I don't. I haven't said it enough to have an established pronunciation of it. Honestly, me either. I haven't said it either. I went to to think of Panic Cafe. The food was not great, but the people and the vibe 10 out of 10.

It was great. I guess I got stuff just eaten during this podcast, but I took my shoes off. I had my feet crisscross apple sauce on the C. I didn't give a single F. You know what? Saw like four famous people. I'm not going to tell who they were, though.

It's not important. Where's Franco, brother? The one you think. Yeah, that one. Let's get to our first opinion. What? Wait, really? All right, so I got no,

I guess, like, what's up or whatever, you know? I'm just getting straight into the meat and potatoes. All right. Good. So I got no evidence to back this up, no, like, research or nothing, but peanut butter is single-handedly the most efficient food in the world.

Oh, what you mean by that? I don't know, whenever, like, I was, like, a little child, like, I'd be like, come on, Oh, I'm kind of hungry. Oh, well, go eat a spoonful of peanut butter. Yeah. Every time. It's not, oh, go eat an apple. No, every time it's like, well, it's close to dinner, but you're hungry and eat them calories.

Go eat a spoonful of peanut butter. No, I think he's been cruising on that Santa, if you know what I mean. I don't fucking know macros. I'm not a gym bro or guy or anything like that. Oh, I should have a front of Santa Cruz peanut butter. But I feel like it's got like good protein, maybe carbs. Are she still going? I genuinely don't fucking know.

Do you know, that? Like, like fat. He's got, dude, for sure he's got fats. Peanut butter is a godsend of a food and it is the most efficient food in the world. Yeah. Thank you so much for calling. I would love to partake in activities. Yeah.

With this scholar. And I want there to be just like blinds drawn television with all the streaming apps. And then a bunch of bags of like the honey barbecue twisty fritos. Are those your snack a choice? Yeah. And then like some dye Mountain Dew, like a couple gallons of dye Mountain Dew. And I feel like we just have a day. You know what I mean?

Would you go outside? No. Oh, I would go outside. Oh, sometimes. Yeah, maybe. I would go outside. Yeah. I'd lay in the grass.

Oh, that's fun. I love being on the beach. A warm breeze, man. Oh, no. I just want to lay in the grass and then just like mash my fingers in the dirt and also like in the in the petals. No, what is it? Grass has, doesn't have petals. Blades.

Grass has blades. I would just do this with the grass blades. Yeah. Whatever you said, I agree. Player. He's right. Well, check this out. Drink some water.

Talking about the idea Like some ice water When you got a sec Talking about the idea Of processing foods Right? So similarly with Hey hungry

Get a smoothful of peanut butter I am Hungry Grab full handful of peanut And then check this out When you eat peanuts Think about this one This is below your mind

Especially in the state you're in You're making peanut butter In your mouth baby Oh yeah Mouth peanut butter That's what When you grind It's not as fine

It's not as fine It depends on you chew it If you do whatever No No What was that Mark Twain diet Where you chewed food like a hundred times.

Yeah, the Mark Twain Diet. It was the Mark Twain Diet. No, he was like one of the guys. It's called like Ferberizing or something. But that's not what it is. Look at that. Look up the chew food diet. It's like fostering. Chewing your food a lot.

That's like the idea of what processing food is, is that the grinder and peanut butter takes the place of your teeth. You know what I mean? So you're like creating peanut butter mat. So you're right that it is more efficient because it's been processed. Tremendously calorie dense. A great mixture of protein to fats to carbs. Not if you're a gym bro and you're trying to pro max.

But if you're trying to like stay alive, Dude, peanut butter will keep you alive for a very long time Probably a good amount of micronutrients into it However, if we're talking about most efficient food Canter refried beans I got in a fight with my ex because she was creating an earthquake Survival kit and she was like we She's like we need food

She's like we need food in case Earthquake so get like you know So she put a thing of protein bars in there I was like great and I got a thing of Sun Vista family-sized Pinto beans. And she said, you're not taking this seriously. And I said, I think I'm taking this tremendously seriously. How crazy?

How long did you guys date? Like six years. Imagine you're dating someone for six years, and they don't know that Josh is being completely serious about the beans. Dude, I mean, I feel like if anybody would know you for like a year, they would understand that you're very serious about the beans being in the emergency kit. The beans are going to keep you alive and healthy. a lot longer than Luna bars.

Shocking. I can't believe that that was a discrepancy within your relationship. You had to fight about it. She really didn't know who you were. I'm sorry. You know what? But you know what? It's all for the best.

And now you're married to a wonderful angel named Julia. And she's the best. Better to be loved than to be known. Sometimes. Sure. What are we talking about? I don't know. Okay, next opinion.

Bush's baked beans. Hey guys. Love you guys. Big fan. I just have a question. I put peanut butter on a lot of my workers. I think a lot of our listeners are under the influence of some things. I know what more power to you.

I can't do that anymore. I get so much anxiety. I get the shakes and shivers. Do it while you can. Do it while you can. Do it legally and safely while you can. With people you love and you're surrounded by people you like and love. I have a lot of tremendous memories of Little Seasers Hot and Reddies in ranch dressing.

and now in Korean barbecue. Oh my God. That was maybe the last time I did partake was like waiting for what's called Hey Jang Chan. Korean barbecue. That's the one of the longest. They have stone. They cook it on stone. It's not on grills.

Yeah, yeah. That's why we love it so much. It's wonderful. It's all you can eat. And we were in the parking lot and somebody like, you know, brought out a little bleasy. Took like one hit. Immediately was locked into my own body and got panicky. And I was like, this isn't.

me anymore and that's fine. Yeah, and that's fine. Also, bring back ditchweed. Bring back mid. That's where the term mid comes from. Do people know this? This is what I believe. The term mid, like, oh, that's,

McDonald's is mid. Oh, I know what you're saying. Like, all of the, uh, is all so highly potent. Yeah, the term mid used to be like, the term mid used to be like, this is a very middling quality marijuana. This is not, it's not ditch weed.

It's not shake. It's not shag. It's not whatever. Oh, my God, shape. It's not medical quality, because that was like a new term. This is a cat. Like, you're smoking on mid, and that's fine.

You know, now the term mid is just used for everything. Laura Scudder's just mid. It's not. It's wonderful. It's actually 10 out of 10. But anyways, yeah, enjoy it legally while you can. Yeah, please continue. Hey, guys, I have a question.

I put peanut butter on a lot of my breakfast items, like waffles and pancakes. And the first time, my partners told me do that. He was like, what the fuck are you doing? But I grew up putting peanut butter on my pancakes. pancakes and my waffles. And now it just seems like weird to not. Like it feels very plain for me to have like a pancake or a waffle with just syrup.

But just like, I don't know, like you're missing that like protein like crunch. I was just wondering if anyone else really did that because I've never really experienced anyone else doing that. But, um, yeah, see ya. I don't think that they get kinkshamed by their partner. Hey man, this isn't kinkshank. This is don't yuck my yum. This is don't yuck my yum. Yeah, that's the essence of kink shaming.

Don't yuck my yum. He's not hurting anybody. He's putting peanut butter on his waffles. Kinks can hurt people. What? It can hurt relationships. Yeah. What have you been dealing with?

Nothing. You want to expand on that? No, I don't want to expand on that on a hot dog Gives a sandwich podcast. Maybe I'll do it on couples therapy with Dr. Oh, God. I love Dr. Orna. I love Dr. Orna.

She's so in tune with her life. This is very normal. Yeah, this is not crazy. This is delicious. I do this all the time, and I will not yuck your yum. Where did you see his model? Because I remember, like, my dad putting peanut butter. My big peanut butter dad, big handful of nuts dad.

He used to, like, put peanut butter on, we would get the Krusties brand frozen pancakes. They sold them at the 99th cents only. Yum, okay. And they were so good. It tastes like McDonald's hot cakes. Wow. You kind of just like chewy and they come in stacks of three, and you had mynots. I could wave them.

And my dad would, like, put peanut butter on them and, like, fold them and dip them into syrup. Oh, delicious. Spreading peanut butter through the crags of an egg-o waffle as it melts in. Incredible. Wonderful. Incredible sensation. I wonder if he and his partner grew up in different areas, come from different backgrounds. Maybe.

I wonder what it is. I love peanut butter. And I love the peanut butter opinions. Thank you for getting them for us, Logan. Of course. Yeah. It was really sweet. I tell you my thing.

I put a lot of sweetened yogurt on stuff now. I don't. If you're talking about adding protein? I just buy protein waffles. I'll make, if I'm really going like, what's the term for like a man with an eating disorder? I think it, I don't think they're gendered. I think it's just. There's not like a term?

I think, because there's almond mom, right? What's almond mom but for like a Greek yogurt dad? I think it's just Greek yogurt dad. Greek yogurt dad? You're not a dad though, so you're not a bigger dad. Like one day I hope to be. Greek yogurt man. Like you kind of like a Greek yogurt man, right?

Where it's like, oh, you want like mayonnaise or a substitute Greek yogurt on there. It's like, oh, you want ice cream by Greek yogurt. you know what I mean? I think you can also be an almond mom actually. Yeah, I think I'm just an almond mom. Well, no, but almond mom is... We all have varying degrees of almond mom. Almond mom is scarcity.

What? You know, it's like eat six almonds. It's like there's a small amount. The Greek yogurt, it's large and it's voluminous. But it's not calorie dense. There's like, there's a difference to it. I think you can coin that term. You know what I mean?

I think you have the space and the autonomy to create that old term. Do you want to be Greek yogurt, man? A little bit. I don't like it. I'm a little bit ashamed of it. Hey, man. I'm a little bit ashamed of it. I'm also not...

I'm making blueberry compost of splendor. Josh, I am not the perfect eater either. It's okay. Like, we're just doing our best, right? Yeah. And that's all we got to do. All we got to do is our best.

Thank you so much for listening to Hot Dog Is a Sandwich. If you want to leave us messages, call us at 833 Dog Pod 1. If you want to watch more, subscribe to our channel. It is its own channel. It is a hot dog as a sandwich. Sometimes we do cross-pollinate with Mythical Kitchen.

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