A Hot Dog Is a Sandwich - Taste Testing Doritos Naked

Episode Date: February 11, 2026

Today, Josh is joined by Mythical Crew member Chase to taste test Doritos...NAKED (and blind). Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this is mythical. Every person has exactly two things in common. We all got to eat and we're all going to die. But are we all going to food die? I say yes. Oh, okay. 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 Good Mythical Crew, the podcast, for some of your favorite members of the mythical crew, talk about all things mythical. I'm your host, Chase Hilt, and this month we're chatting with Josh.

That's probably too deep of a cut for the majority of your listeners. No, no, no. One, a majority of our listeners were definitely third-tier Mythical Society members, and so they have all listened to it. Also, I really like your NPR voice. You can tell that both you and I grew up listening to the Ira glasses, the Avisi Artsies of the world. It really sunken through osmosis for me growing up because I would,

was carpooled by a lot of my friends' parents who loved listening to NPR, and that would put me right to sleep. Oh, man. Incredible. Yeah. My best friend, who just texted me that his wife had their baby, congratulations, Nils. I used to get in the back of his mom's car, and then she would put NPR on, and I would fall asleep within minutes because it was just like that drone of like that your standard vocal fry, but like just enough of it. to kind of soothe you into a sleep. We're talking to a pair of Norwegian sisters

for redefining the way that the Greater Oslo region thinks about folk music. Hmm. Hmm. Well, that is unpleasant. Really, really does not hit the ear the way you want it to. Now, I love how atonal your music in. Was that intentional?

Or is that just how you are? God, I love NPR. That's not what we're doing today. We're doing something much more exciting. Well, it's less exciting for a very specific reason, because the chips that we have in front of us, these used to be the most exciting chips in the world because they were so bright red and bright orange.

And very flavorful. And very flavorful. And now the PepsiCo Corporation, which owns Frida L.A. There's kind of two companies that exist in the world anymore. Yeah. There's like Palantir and then like Starbucks, Walmart or something. And then Mythicles all the way down here in a corner by itself. Just doing its own thing.

Just begging to be acquired by PepsiCo. Anyways, they have taken the artificial food dyes and artificial flavors out of their chips. Now, this is not, they're not substituting all of the current Cheetos and DREAs on the market, but this was a direct response to the Robert F. Kennedy Jr. led Health and Human Services in my association FDA's edict. The Maha movement has edicted that all petrochemical-based food dyes. be eliminated on a reasonable timetable. I'm not sure the specifics on the timetable

or if it's been spelled out yet. They don't think they do either. They're flying by the seat of their pants, baby. I don't know. There's one of those things. There used to be an old tweet meme that was just, I apologize for my previous statement. You never have to quote,

hand it to ISIS. And that's a little bit how I feel with the food dyes thing, where I'm like, we shouldn't be eating food dyes. It's not even that I, I don't know the actual science on it. I know Red Die 3, Cancer and Labrats in studies 30 years ago.

I know the potential behavioral changes that you saw in studies in Red Die 40. I don't know the actual veracity of all those things. But, like, we just don't need it. Yeah, it's not necessary. It's not like it's really enhancing flavor. And I don't think people really need it to be enticed by, like, snacks that you're going to grab anyway. No, they're enticing enough. I will say that the packaging is way less.

enticing as they like go for just making it all white and removing all of the vowels from So it's harder to read. It's harder to look at probably when you're at the grocery store Or a horrible incandescent lighting. So that part I would say bring back the dye that you use to print your bags I do still believe you're allowed to dye the bags. I think that I think I've seen anything about that There's something kind of Soviet about this packaging you know what I mean? Yeah and you know like they have to it's not like it comes out of the paper. Like, they turn it white. They die it white. Yeah, they can die white. They can die at red.

This was an aesthetic choice. This was a choice that I don't like personally. It's really funny the way I have the press release from PepsiCo pulled up right here because I think it's really fascinating. Because at no point, they're not just going to come out and say like, hey, the government is making us remove the red from our chips. Right. It has to be their decision that they're really proud of. Yeah, yeah. So here's the press release.

At PepsiCo, innovation isn't just a buzzword. It's in our DNA. I'm buzzing already, but I know that's not what they're going for. Today we're taking one of our boldest steps yet with the launch of Simply NKD, which is pronounced Naked. Nekid. Simply Neket. Simply Neket. Simply Neket.

A reinvention of iconic Doritos and Cheetos flavors now made with no artificial flavors or dyes and completely colorless. Rest assured, I want my rest to be assured here. Our iconic Cheetos and Doritos remain unchanged. Neket is an additive option, not a replacement. introduced to meet consumer demand. The funnier thing is, though, they're sort of, they say the big question that sparked it all,

what if we stripped our most iconic snacks down to their fundamentals? They're kind of saying, like, we didn't even need that food die in the first place, dog. We still got the best delicious spices and chemicals in the game that's going to make it taste delicious.

So, yeah, they're cutting costs and also meeting the standards that are being set by the somewhat crazy people who may or may not have worms in their brains. It's so funny looking at so many of these things. Like, I think my thing about food dyes is I just don't think we should train children specifically to believe that an unnatural color of food is like the norm.

Right. Then they see an apple, and an apple just looks boring as hell. They see a regular asberry, and they're like, why isn't it a vibrant blue electric? Why is it glowing in the dark? Yeah. Yeah, and I just, you know, it's a kind of small thing, but it's like a kind of deeper cultural shift. And the switching of high fructose corn syrup to sugar, it's really funny because the reason that we went to high fructose corn syrup in the first place is because there was like a global sugar shortage. There was a literal, in the Soviet Union, one, we just agreed to start trading corn to the Soviets because they had massive crop failures in the 70s.

So we're like, fine, we'll send you corn as like a weight of like almost like soft strongman diplomacy. Of like you can't even feed your people. We'll feed you. And so we had an excess of corn to start planting more. I know we've got an excess of corn. When I go visit my family in Ohio, we drive by a lot of corn. And Ohio's not even like one of the main places we get corn in. No, it's such a big American.

I mean, these are literally all made of corn. But then there was also a sugar beet crop failure in Russia. So it rose sugar prices and dropped corn prices. This is 50 years ago. Sugar prices now are hella cheap. So it's not even like there's that big of an advantage to using corn syrup. anymore. So it's kind of a bunch of

weird little changes that are going on at the same time. But today, Jase, we're putting politics aside. Finally. That's the only way

I can talk to you, Josh, is if we put our politics aside. I know. Just you get into so much and there's the Tylenol and the

Doritos. What the hell's going on? But today, we are going to try the Pepsi crystal of the chip world. Ooh.

You remember that? They just took the caramel coloring out of Pepsi. Yep. Made it clear. Wow. Incredible. I'm pretty sure right and are still very obsessed with that era

Which I don't know why I'm obsessed with a coke black era Oh yeah yeah yeah The espresso The perfect mixture of Coca-Cola is in the sexy slim bottles It looked like a Zima but for an 11 year old I can make that for you in the kitchen if you really want So yeah I make it sometimes I'm really sleepy I do

Anyways we're gonna try these We should I think try these blindfolded Okay to see if we can tell the difference Between normal nacho cheese Doritos Cool Ranch Doritos Cheetos puffs all neck it Sounds good to me Let's do it

Who's going first? I feel like I should go first Because I think I'm going to be worse at it And we could like really like hit home With you knocking out of the park afterwards I don't know man I used to smoke a pack of menthols a day You know my palate is torched frankly

I don't know I can taste anything anymore Yeah but at least you can talk about it better But I don't know if it really matters I got all right I'm you put on the blindfold I'm going to shuffle chips around Do I have consent to put chips in your mouth.

Yes, absolutely. Thank you. The first time I was blindfolded and had stuff put in my mouth was on camera. It was Link feeding me a very big burrito. And so I had to open mouth really wide.

And he took a long time because he was like really vamping for camera as he was doing it. You know, we're probably doing like, oh. That's a good link compression. And it made it so uncomfortable. I was sitting there for so long

at probably like 22 years old, like just very uncomfortable where there are only like 10 of us at the company. I didn't know what to do, so eventually I just started getting really scared and flinching back and nothing was happening.

I won't do that to you, Chase. I won't do that, too. Oh, yeah, I know. I'm not a famer. The smell of a freshly open bag of Doritos, I want that as my car air freshener. They don't give me that option at the Sonora car wash.

You ever go there? I've never been to the Sonora car wash. Have you driven by it? Where's that on? It's like you go, you know, like, towards that weird entrance to the five that's like by the border of Glendale and Burbank. Yeah, yeah.

You kind of get a like, you have forest lawn drive. It's like, right tucked on the corner there. Lovely little car wash. Hmm. I'm just buying times I shuffle Doritos around.

So I always go to the HWB one, Hollywood Way and Burbank. No, yeah. By Smart and Final. Listeners, right into what your favorite Burbank area car wash is. Okay, so Chase's Blindfold is on,

so this doesn't affect him. I'm looking at the Cool Ranch Naked, and it looks almost identical to the cool ranch non-naked. There's like, you can picture the cool ranch Dorito, right? There's not much to it color-wise. No, there's the green and red flex, which I thought were just bell pepper

that had been dehydrated, but looking at them now, I think they are food-dyed. Huh. Okay, Chase, cover your ears. I'm be sure. Okay, Chase, uncover your ear. All right.

Open your mouth. Please. That's a big one. It's a full unbroken shape I should tell you the size and shape of them That was wide Okay Cool ranch

For sure My palate works that well at least Do you want a palate cleanse of Is that the diet Dr. Pepper? Yeah, yeah That's a good palate cleanser I have a Celsius Because I'm very sleepy

I've just already had many Caffeinated beverages today So a lighter caffeinated Yeah Oh God I think I drink 30 ounces of coffee All right second Dorito coming in, this is the other one.

I forgot to describe the shape. There was almost a full triangle, but with about a half centimeter of tip broken off. I felt it, yeah. Yeah, yeah. I also don't know if you could tell about just flipping it to try to make sure I got the most seasoning in my mouth.

I could see that. I was curious what that was about. It was just, yeah. You know, like, how cool people can, like, flip a toothpick? Yeah. Less cool people can flip a chip in their mouth. I need, the podcast is where we should address

controversies on other videos. I recently cooked with a toothpick in my mouth, and it said that it gave a lot of people the ick. And I understand that, but what happened is I quit vaping. I quit entirely, and I've been fully smoke-free for a month, but for the first several weeks, I did use a toothpick to deal with the oral fixation.

And so that's what that was about, if you saw me doing that. I know a few people who've gotten those, like, kind of fake vapes that just have, like, a little bit of an aroma on them. Yeah, yeah. But you still inhale it and it still goes in your lungs, right? Yeah, but there's like no gas?

Oh, it's just an aroma. It's just an aroma and a piece of wood that you suck. So I think that would drive me insane. Which you could get flavored toothpicks, too. So I got nicotine-dipped toothpicks, but then I realized that I think it's just some guy dipping normal toothpicks into vape juice, and that really disgusted me, so I threw those away. And then a buddy of mine who quit vaping started vaping a non-nicotine vape, but then I've been using the nicotine patch because I've developed

an actual dependency over a decade right on nicotine. So I've been using a patch to clay. I shouldn't have laughed about that. I'm sorry. No, it's hilarious. Also, I've never felt more like my father than the first time that I put on a nicotine patch.

I was like, you have transformed into your dad. But anyway, so my friend was vaping a non-nicotine vape. And then I had my nicotine patch on and I was like, this just equals vaping now. This just, I have the non-nicotine that I'm smoking and the nicotine going into my blood

stream. You just recreated vaping, dude. So none of that. And no more toothpicks either because they were cutting my mouth. Dude. And no more ick.

And no more ick. There we go. So thank you all for bearing with me. Are you tasting any difference in the Doritos? Yes. The second one was definitely more flavorful.

And I couldn't tell if I was just, you know, like you always look for the chip with the most stuff on it. Yeah. Dust. That second one was definitely

a lot more cool ranchy. It packed a punch compared to the first one, which was a little more natural or just like more corn chip and less flavor on it. And my sense

is that if they're going to make any kind of change, especially for this one where there's not much die, maybe they're trying to overcompensate. So I would guess that maybe the second one was the naked. But it was better. But it was better. It was better.

I'm just feeling like maybe they were trying to hedge their beds a little bit. No, that makes sense. That was my, like, kind of initial conspiratorial belief. Yeah. Because there's a weird amount of flexing. Is that right? You were correct.

The second more flavorful one was the naked. That was way more flavorful. Did you try them? I haven't tried to me. I kind of want to try him blindfolded. Okay. And I want to try the next ship? Yes.

All right. I'm telling you, my palate is good enough that I can tell you whether or not it's a nach cheese Dorito or a Cheeto puff without you having to tell me. I was about to say I'm not going to tell you which shit it is. Okay. Now, there is a stark color difference here. Yeah, I'm sure one looks like a packing peanut. And the other one looks like a packing peanut.

We'll say one's bigger? Why is it bigger? Wait, hold on, hold on. Yeah, there are different size and shape. That's fascinating. Okay, Chase, close yours. Close yours. You can do whatever you want to come about.

Close yours. I'm going to first. The naked one. Okay, Chase, open to yours. I hope you don't even have to. The fact that I was, like, breathing loud because I was trying to not cheat. The Doritos going in.

Watching somebody eat a Cheeto blindfolded is a strange experience. There's something animalistic about it. It's like watching a lizard eat like a large bug. Yeah. I can see that. I did kind of feel that way, too. Okay.

Okay. I'm going to have a quick cleanse. Did you enjoy that? Cheeto pasta bowl has been kind of like my least favorite chip. Yeah, I'll have a little bit. have them at a party, if that's the only option. My mom used to bulk by a lot of big things, Cheeto puffs and red vines and things like that.

Costco? Smart and Final. Hey, that's a good little hack. Smart and final, it's where you go, save lots of money, shop like a pro. But I never touch the Cheeto Puffs. No, yeah. Same. Are you ready for the next one?

I'm ready. All cheddar cheese is dyed. There's no naturally occurring orange cheese. Oh, that makes sense. Right? Because, like, cow's milk, you've seen it? it's white. I don't know.

The most you can get is a little bit of yellowishness on it, which tends to come from, I believe, more grass-fed cows and can even be based on the seasonality of the milk. But yeah, so any cheddar cheese that you get that is not white is going to be dyed, and it can be, it's generally probably not an artificial petroleum, petrochemical-based dye, it's likely a Notto seed and or paprika extractive, which is another funny thing because there's so many good natural dyes out there to make food. look good. You know what I mean? Atchote paste? Mm-hmm. Yeah. Yeah, yeah.

See any like alpasteur, delicious red pork? You know, it's atchopte paste. It's wonderful. If we're going, if I'm going to keep with the method that worked last time, the first one was more flavorful, which is, uh, means that if there again, just trying to make sure that you like them still, that the first one would be the naked. We did we? I think, you're correct. I think we've uncovered. The conspiracy. They, yeah, they, they're both good. But if you have something that is naked, that doesn't have food dyes, and it tastes like bland and your placebo or nocebo, I guess, you're like wondering, why does it taste bland? It's because of the dyes and you don't buy it again.

Oh. They want you to buy the more flavorful ones. They're conditioning people. They're packing the punch. And maybe they cut back on that after it's like on the market for six months or a year. I don't know. But right now, yeah, that first one was the, you know. the naked one, and it was definitely the more

popular, the more flavorful one. There's kind of another, like, there's that angle, which I don't doubt could be true, but there's another slightly more inane angle, which is like, it's the reason that Coke Zero exists. So Diet Coke, right, came out in, like, I think it was 84, 86 or something, but basically when, like,

the science-bind artificial sweeteners wasn't that good, all they had was aspartame, and then, like, sweetened low, which tastes, like, straight poison. And so, like, all they had was aspiratame, so they made the soda the best they could, and the original Diet Coke, like, it, It tastes bad, like objectively. I drink a lot of it.

It just tastes terrible. I'm not a Diet Coke fan at all. And then as the science got better, they tried to revamp it. And people were like, no, get me back the poison that I love. And so they had to create a separate brand called Coke Zero,

where they're using the better artificial sweetener advancements. And they've been updating Coke Zero. They change it to Coke Zero sugar and change the formula. But they had to keep Diet Coke the same because it's such a recognized brand and taste. Yeah.

So maybe that's the thing now with, like, Cheetos, is they're like, people's pallets have been, evolving and literally they're getting more numb to these heavy heavy artificial flavors. And so maybe this is just their opportunity to like fully reformulate the Cheetah flavor and put more dust on it. I believe that. Yeah. And it is better.

It is better despite having a way weaker package. I feel really bad like I'm slamming on the designers. Our design team told me yesterday and I don't know if this is true or not. I can't read sarcasm, but they told me that all designers in America know each other. so I feel really bad that they said that. They said that, and now I'm slamming some of their friends. You're just dissing Hank. Horrible.

Hank over at PepsiCo. All right, we're moving on to the final chip. This is Nacho Cheese Dorito. All right. We're going to see if your strategy holds up. Okay. I'm going to earmuff real fast. This is my fantasy as a large child

was just being surrounded by all these chips, man. Yeah, I'm looking at them. Pretty stark difference here. I don't know that I can tell the difference in the nacho cheese, Naked Doritos. and the cool ranch. All right, first one I'm feeding him. It's the natural one.

Okay, Chase. First one going in, there is a blunted tip on this one. Just like in the end of a knight's tale where Count Adomar played wonderfully by Rufus Sewell, he blunts the tip of his lance to shatter. Hidden inside a really cool fist shape. Yeah. Just like you want to punch Heath Ledger in the face.

That was so sick. The fist-tipped Lance. Dude, come on. And then it gets wedged in his armor, Heath Ledger can't hold it, and he goes, lash it to me, um. And Mark Addy and Alan Tudick, Alan Tudick, in front of the show, goes, William, no. And he goes, lash it to me, um. And he does.

I love at the beginning when he gets on the horse, and he's, uh, for the very first time pretending to be a night. Um, he's holding it. And they go, get in the pocket. Get in the pocket. Get in the pocket. It's such a good training montage scene. Yeah. I say that when I'm merging on the freeway.

I just love the depiction of Chaucer. Yeah. And I look at that's like historically accurate because there was a period of time where he just disappeared and he's known to be a gambler who's known to be a drinker and totally could have fit that window.

He's just a ledge. Yeah. Also, Shannon Sossaman, man, I don't know that anyone has looked more beautiful in a movie role in the history of movies. I think I might concur. Yeah.

Very, very pretty. Shannon Sossman, come on the show. She has been waiting. She has been, been measured and she has been found Worthy of appearing on Mythical Kitchen's

a hot dog in the sandwich any of Mythical Kitchen's property fantastic drummer in the band here another Dorito coming in drummer come on what's the band Shannon Sossaman

Warpaint Warpaint war paint Warpaint Warpaint great band I think she was a drummer in there for like two or three years

I don't think I know Warpame we'll play some war paint afterwards okay yeah kind of like ethereal indie rock good stuff nice

like with Without war paint, there's no hello cowboy. Mm-hmm. You know? Okay, Chase. Which Dorito is the real one? A real one was the first. The naked was the second.

Because the naked was packed more punch. That's nuts. That the naked ones just taste better. Just objectively are better. That is insane. That's wild. You can take off your blindfold now. We've done GMM episodes in the dark that are like just pitch black and we like block out every single part of light.

every camera that has a light, all the exit signs. And I just really enjoyed being in pitch blackness with like nothing happening. This is a very calming experience for me. You can keep your blindfold on if you'd like. We can do a sensory deprivation. It'll be really weird for me to feed you the chips because I don't know which one's which. But yeah, I would happily go in a sensory deprivation take with you. Chase, what do you think you learned through all that?

I'm eating them side by side. You are dead correct. I don't even think I need to do the blindfold challenge here. I'm tempted to make a joke about changing political affiliations. But I think it is interesting that it is so much more flavorful, and the size is weird. I don't understand why they would change the sizes of the Cheeto puffs like you were saying. Well, like, they literally might, sorry, I'm holding the Cheetos side by side, and the new Cheetos naked are probably like 15, 20 percent bigger.

You're just so bland comparatively. It's really interesting when people talk about the science behind making a convenience food, like a chip. where they're like, they have evil scientists trying to get you addicted to it. And it's like, well, yes and no. Like, they have flavor chemists who are trying to figure out how to make the most delicious chip. Because that's sort of the name of the game. And also, like, um... Everyone wants a repeat customer.

Yeah. I want you to watch and listen to another episode of a hot dog as a sandwich. I know, 100%. But we also would likely differentiate between what we do at Mythical and what somebody like Mr. Beast does or a similar accolate. Yeah, right? There's these people I found out called the Sandwich. Stokes twins, and their thumbnails really scare the hell out of me, man.

It'll be like surviving babysitting most evil baby, and it'll be like a baby-a-eyed to have vampire teeth. It's very frightening. So we like to differentiate between that. And so I don't know where you draw the line on snacks being made tasty or quote-unquote addictive. But anyways, they do have a lot of people devoted to the science of even like the mouth feel into the crunch and taking all of this data.

So I'm wondering if they literally found that like a larger Cheeto now for today's consumer has a better crunch and mouth feel. You do get the option of being able to bite it or just like put it fully in your mouth too where you've got a little bit less of that with a Cheeto puff, the original.

Also just looking at them too now and seeing that like this isn't fully coated in flavoring. It makes me wonder if part of that is because of the price of the dye and just like a little bit more expensive ingredients that go into making them look the way that they have looked for so long, and therefore you're able to do more coding for the same price or even cheaper with the naked version. And that could be enough that across the board here, you don't have to worry about people looking to the bag and trying to find the couple that are really pungently. red or orange, because they're all just similarly coated. Yeah, you can almost hide more flaws without the dye.

It's like room raiders, right? All the stains were hidden until they brought out the black light. Seamen everywhere on the ceiling. You do not want to go into Renling's office. That show had me believe that anything that showed up on blacklight. That showed me believe that black light was strictly a semen detector. Oh, yeah, 100%. And that, like, a washer and dryer could not fix anything.

You can't clean away the semen that exists. Once it's out there in the world, it's out there. Surely a black light shows other things, right? I don't know the science of that works, but 12-year-old means watching MTV just like, I don't think I looked into it. Man, is that normal just to spray paint the room? I would watch it.

I think it was on up after Next, and I would watch Next. And then if it would, if a roommateer started and I wasn't fast enough, and be like, yeah, okay, I'm in. See, I was the opposite. that I was there for room raiders, but if I showed up early to room raiders, I'd be like, well,

I'll watch the last eight minutes and next. The best show of that entire era, though, a hard turn on the topic of conversation. I don't care we're here. This is making me so nostalgic for the early 2000s. The best show is parental control.

Hmm. Do you remember that one? It'd be like, two parents who'd just be like, my daughter's dating a bum, and then, like, switch to B-roll of just like a 35-year-old man,

like skateboarding and, like, I don't know, drinking a beer on a curb. Yeah, I... I got in a little late to the MTV-VH-1. I was watching, like, Nick and Toon Disney and Disney Channel a little bit longer. And so I got in around, like, the Dudesons era. Dudesons, the Scandinavian jackass.

The Scandinavian jackass who taught me a few different, like, Scandinavian swear words, which I think mostly boiled down to, like, them saying, like, devil or devil's wife or like hell or whatever. Like, there's like, Sartan, which just means Satan. Hesette. Yeah, exactly. Vathan.

And one of them would let you throw darts at his stomach and paint like a target. Oh, no, I hate that. Human dartboard. Go ahead it, boys. There was a certain whimsy that Jackass had that all of the, like, especially the Eastern block versions, they simply could not capture. No, not at all. But at least they could, like, fall through the ice and stuff.

They had a lot more access to ice. All right, Chase, you've heard me you and I have to say, now it's time to find out what other wack it is are rattling out there in the universe. Time for the segment we call Opinions are like casseroles. We can put on our headphones now. Okay.

Your hair is really giving Hamish link later. Oh, I'll take it. It's like pandemic length for me. This is how I grew out the similar length in the pandemic, but curly this time for some reason. I don't know what changed. Hamish Linklater. Mm-hmm.

Mm-hmm. His hair can get longer. It's not in any of these photos that you're showing me. Yeah, I guess I imagined Hamish Linklater with longer hair. Well, that's when it was straighter. Chase, your hair is no longer giving Hamish Linklater. All right, let's get to that first voicemail. Hi, Josh and Emily, possibly.

Oh, good guess. I just wanted to know why other meats, specifically meats like alligator, frog, and, and turtle, which happened to be some of my personal favorites. Wonderful. It never really spread past some places in the south. I know I do gator nuggets, but why is it not, at least where I am in Iowa, it's not made its way up to Mississippi. Have you guys ever tried those meats, and why do you think they're not as popular? Yeah, have you tried them?

There were eggs that I tried that were reptilian, and I can't remember what reptile it was. I want to say it was gator? You're gator eggs? Yeah. It might have been gator eggs. Might have been like some other, like, just kind of more lizard-esque. But I remember they were pretty soft and all, like, stuck together. Yeah.

Yeah. And I feel like for me, I mean, I've definitely had some reptile meats that we've prepared for the guys back when I was doing a lot more culinary things. But that's the only time. I think maybe, maybe frog's legs at one point. Yeah, you'd go to like a random French-ish restaurant with your parents. Right, yeah, yeah. But really, I mean, when I was doing that and sourcing all of those meats and things and different culinary, you know, adventures that I was attempting to go on and bring the guys on,

I could not find a lot of those meats. It was a struggle to find. We had sketchy sources that I'm happy I don't think they're used anymore. that offered things that were very illegal. I got a call from him like, seriously? Like, several years after we decided to not go through this exotic meat broker. I don't know what happened, but I just got a call out of the blue from a number I don't recognize. And there's like, hey, we have your six pounds of antelope meat.

And I was like, what? Because we have your six pounds of antelope meat. Is this your address? And I'm like, yeah, but when was that order placed? And it looks like, yeah, two years ago. Sorry about that. And I'm like, I. My need for antelope has passed.

Thank you, though. Please lose this number. That's insane. Insane. But yeah, I think limited experiences with trying, I would be happy to try some of those. I think there's outside of the spots where you have access, there becomes this weird thing where the disconnect that people usually have with their meat no longer exists. And so you immediately bring in the ethics of eating that animal. Yeah, yeah.

We're so used to eating chicken and cow and, you know, anything else. I'm so used to eating chicken and cow, pork lamb, dog. Yeah, and then if you move away from those. Well, you got to go to like a nice local butcher for the dog. Yes, exactly. You can't, don't go by the Costco dog meat. That's a little macab joke for we've never eaten dog. For all I know, I have never eaten it off.

Yeah. But when someone says that and you're, you know, when someone says that, and you're not used to having dog in your cuisine or then all of a sudden you're like, oh, crap, now I'm thinking about the ethics of that. And so even though people also don't think about the ethics or consciousness of animals outside of mammals very often, it all of a sudden comes back in when you're going to eat it,

if you're going to eat. You're used to seeing gators on like a swamp tour and in the wild and all that, not in your food. I have a simpler explanation for why we don't, why they haven't made their way up to, like, Iowa and whatnot. And you can. There might be a special. be like a Cajun restaurant that'll do like, oh, a little fried gator appetizer. And like alligator's

good. I don't think it's, it kind of just tastes like a very firm fleshed fish. Kind of somewhere in between like a Mahi-Mahi and a chicken, not a really distinct flavor. If you brine it, Cajun spice, fry it up, some ranch, it's great. Frog legs, again, very similar to a chicken wing. Yeah. But we don't farm carnivores. We farm all the other animals. Because all the other animals, they eat. They can graze. They can graze, you know. But we don't farm carnivores. So we would, I mean, one had a giant, large-scale alligator farms, like industrial alligator farms, it would be crazy. Just feeding them chunks of other meats to grow their meats would be inefficient.

Yeah, very inefficient. But yeah, I think it's one of those things, whatever you grow up eating, but also, like, maybe what you find exotic and exciting is also disproportionately exciting to you. Because I don't think you could make the case that, like, gator actively tastes better than a chicken or a bird meat. No, I mean, yeah, I think talking about the flavor of those meats, too. I think that's why now you've got so much more fake meat that it's actually starting to take off is because it's just how you season it a lot of the time. Once you get to a certain level of the chemical structure and how it's been engineered, it's just a matter of how a chef can prepare it and then eventually how you can prepare it at home.

So there was, speaking of which turtle, turtle, they were just like hunted into basic non-existence, like terra. In the UK, yeah, it's almost extinction with turtle soup. Turtle soup was so popular that Campbell's up until, God, I think they're just like like the 1940s made mock turtle soup. And you can still find a recipe for mock turtle soup that uses like veal sweetbreads and stuff like that. Yeah.

Because the soup was so popular. Ditto for when the dog trade is mostly like illegalized across the world now. But there's a very traditional northern Vietnamese. And they would raise the dogs for food. It wasn't weird. It was like just another food animal that we're raising on a farm. There was a dish in Vietnamese. It's found something like yakai.

But it was made with like a turmeric and fermented rice paste in a stew. and I think like Rao Ram the herb and it was really delicious but they're like oh we make it with pork now you know and they smoke the pork with hay to imbue it with that live fire flavor so you know they find a way to create

the things that we love with the animals we have available Is that in riching and enlightening? I think that makes a lot of sense yeah I mean it's also just like yeah why are you going to make a farm with animals that aren't readily available in your area yeah we kind of figured out the pork and chickens of it all Nicole Maggie and guest this is Matt Collings

for Montreal, Quebec, and I want to talk about chewing cocktails. So I recently been enjoying mixing my gin with that OKF aloe vera drink. I find chewing the aloe adds a really nice texture to the experience. Okay. So my question to you guys is, what other chewable cocktails can I experiment with? Glad you asked. All up the pod, keep up the good work. I love how fast you immediately have something in mind and are Googling.

The first thing that comes in my mind is just like how much of a salad is almost present in a Bloody Mary. Oh, yeah, yeah, yeah. I mean, everyone, I think a lot of people are familiar with the, like, kids' experiment of putting food dye into water and then putting, like, celery stocks in that water. And then slowly, if you've got, like, a red mason jar, a blue mason jar in the celery stocks, the celery will turn that color. And so, like, you know, the similar, if you never done that, that's so cool. Wait long enough at brunch with your Bloody Mary, you can actually just chew your Bloody Mary with the celery. Take all the garnishes in put even if they have the sliders in the chicken wing and all that. I shout out to all the Wisco people, Wisconsin.

They love garnishing a Bloody Mary. Sobleman's deli, but you push the sliders and everything into the Bloody Mary. And then it's kind of like a French dip meets chewable cocktail. Yeah, absolutely. Chase, do you see what's on the screen right here? I do. Did you ever drink in Orbitz? I don't think I ever drank an Orbitz.

Logan, do you know what in Orbits is? No. So close to Orby's that I'm saying right now, do not consume Orbys. No, but if you can find an Orbitz, this is the same era as, I remember these. But I never had one. Effectively, so molecular gastronomy, right? Big in the early 2000s, chefs using chemicals to make things.

There's a thing people would be like, we've made ketchup caviar. And you would basically take ketchup, mix it with like sodium alginate, and then drop it into an oil solution. We've done it a bunch on GMOs. Yeah, we like dip and dothed things or orbis things. You can make the orbis things, but they had a bottle of drinks called Orbits that had these multi-colored little, I think, sodium alginate. orbs in them. And I was at a fancy restaurant. It was a restaurant pop-up inside a fancy restaurant. It was the, God, I forgot what it was called. It was like a Vietnamese pop-up inside a place called All-Day Baby in, like, Silver Lake. Okay. And they did a large format punch bowl cocktail, which I love. I was there at the kitcheneers.

And we got a giant punch bowl cocktail, and it was very Vietnamese, Southeast Asian flavored, you know, panda and all that. and they made pondon-flavored little mini-orbitz boba things. And it was really wonderful. Like, I hate like a vodka-soaked gummy bear. Jello shots are like just disgusting. But having that little bit of chew with this like rum-based teaky cocktail that was already sweet. Yeah. It was really cool.

So I'd say try those sodium alginate pearls. Mess around with it if you really want to get crazy with it. Absolutely. I mean, yeah, I think I'm not a big. I like, I do like the aloe drinks that have. of chewy bits of aloe and stuff in them. I would happily do this. I'm always on the fence with boba,

but you could do that with boba too. I always get really, I get a craving for boba two to three times a year, go grab it, and then I'm like, okay, I can wait for another. Do you always do Boba or do you do like, do you ever do the fun, like jellies, like the grass jelly? I've never done the jellies.

Egg pudding inside of a boba, that's great. No, I've never straight outside the boba, because I'm like, I'm only going to do this once. Yeah, yeah. So I'm just going to try it again and see if I like it. and I'm kind of like, yeah, I don't know. But maybe that's another way to go, is using any of those kind of classic things

that you would get at a boba shop and then going for an old-fashioned. Like a liquored up, like, I don't know about an old fashion, but like a liquored up, like Orchato, or even like a coquito. Yeah. Like a coquito with like an egg custard that you kind of chew through it. Yeah, yeah.

I mean, even when you get to the bottom of like, you know, that good, crunchy ice, sonic ice kind of stuff. Yeah. And if that's what you've had your cocktail in, you're chewing that cocktail for the most part. I would do that. You might get too watery. Man, I'm it.

That's, I like you. I like you, friend. Oh, yeah. All right. That's a wrap. That's a wrap. That's a wrap. Logan, we can't do one more.

We can. You just have a meeting in 10 minutes. I have a meeting in 10 minutes? One more. Okay. Okay. One more. What's up, guys?

So. I'm looking for recommendations. I hate seafood. Anything out of the ocean is disgusting. Except for... What? I can do some... A tuna salad.

It's basically chicken in the sea with half a gallon of mayo in there. Yeah. There you go. As good as I can do. Other than that, any other seafood, even your most basic, like fish sticks, can't do it. Wow. What are some recommendations to maybe get me to like seafood? I don't like the seafood-y-taste, anything like that.

Let me know. What can I try? We've had a lot of people read it. Like, I don't like celery. How do I get myself to like it? And I've never quite gotten a great answer for a motivation why. That's what I was thinking is like you don't have to like seafood. Unless you're married to and in the family of and all your friends, all they want to do is have seafood all the time.

My life is heir to the Gortons fisherman throne. And I've been told I will not be in the will unless I enjoy seafood. The stomach these fish sticks. They're going to hook me into a lie detector test. Well, if you start, let's start from the place that you're starting from the seafood, which is canned tuna. Can tuna, like, pretty indistinguishable from chicken. Especially if you're using the real, like, albacore white meat, you know, that's just a very, very blank protein canvas to start from. Right.

So you think of, like, a very firm-fleshed fish, you know, something like, is swordfish crazy to say? No, I don't think so. I think swordfish is very tasty, not very fishy. Oh. Yeah, I think swordfish is a great answer there. And, like, having swordfish, like, I remember having it once as a kid, and because I'm a kid, I just, like, covered it and ketchup, and it was delicious. And you can eat it like a steak, and you just cover a steak and ketchup? Why not?

I was going to say that, like, Kalamari could be a great way to go, but if you don't like fish sticks that is, like a fried fish thing, you might not enjoy Kalamari. but it doesn't have a crazy, a crazy fishiness to it. It's more just about kind of a rubbery texture if you're into that or not. And that comes down to, I think, more of a texture thing than a taste thing. But yeah, if you're on into,

if you're on into like fish fingers, fish sticks kind of a thing, might not be for you. The first time I had swordfish was January 31st, 1999. At a Super Bowl party? Yeah, it was a Super Bowl party. It was a church Super Bowl party.

My dad had, my dad was, every Josh story said, my dad was homeless, and he got, my dad was homeless, and he got taken in by a church pastor in Carlsbad, California. And then we went to this church pastor's home for Super Bowl, and it was like a potluck, and somebody brought swordfish. And I tried it for the first time. And then he kicked my dad out of the home because my dad admitted that he wasn't actually Christian, and he only went to the church to try and meet women. And the pastor didn't like that. So that's, I don't like that pastor.

You should just be helping people because you're somebody who believes in the, the tenets of Christianity. I agree. I agree. Good, including giving them swordfish. Why not bring somebody into the fold

with the sport fish that you can eat? Sport fish and Jesus. That's what we do over here in Mythical Kitchen. Amen. Thank you so much for stopping my hot dog

is a sandwich. We got new episodes out every Wednesday. If you want to be featured, call 1833 Dog Pod 1. Chase, you got anything to plug? Yeah. Chase.

That hill is my social media. I produce Good Mythical Morning. You can watch that at YouTube.com slash good mythical morning. Ain't no one going to watch that. All right. See you later.