A Hot Dog Is a Sandwich - Testing The Most Viral Food TikToks

Episode Date: February 4, 2026

Today, Josh is joined by Mythical Crew member KG to test some of the most viral food trends from TikTok. (Yes, of course we tried Courtney Cook's cheese-stuffed sweet potato!!) TikTok Links: Soup Dumpling Onion Cups Cheese-Stuffed Sweet Potato Costco Chicken Rice Hack "Smoked" Tinned Fish Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: youtube.com/@ahotdogisasandwich To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is mythical. Investing is all about the future. So, what do you think is going to happen? Bitcoin is sort of inevitable at this point. I think it would come down to precious metals. I hope we don't go cashless. I would say land is a safe investment. Technology companies, solar energy.

Robotic pollinators might be a thing. A wrestler to face a robot, that will have to happen. So, whatever you think is going to happen in the future. You can invest in it at WealthSimple. Start now at WealthSimple.com. Come with me to rate everything I ate at Disney Day 3 viral luboo chocolate-covered strawberry Dubai chocolate rating. Josh, Josh. How much time do you spend on your phone?

Oh, sweet KG, I am the phone now. This is a hot dog is a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What?

Welcome to our podcast, a hot dog is a sandwich, the show we break down the world's biggest food debates. I'm your host Josh Sherer. And I'm KG. And you are KG filling in for Nicole today, who's still taking care of like a human life, like a baby? Yeah, like a baby. Like a baby. I met the baby. Oh my gosh.

How was that? Very cute. It's like a hairless cat. Oh, maybe don't say that. Maybe don't tell her that. Yeah, she doesn't watch the show. Thank you so much for joining me here today. I'm very excited because what we're doing, you are sort of my lens into youth culture and also the TikTok.

Yes, very Gen Z, very Gen Z. And you're so much more than that as well. But I often ask you what the trending things are on TikTok, and you always have very astute answers. And we was talking about it yesterday. And you were saying things that I never even heard of before. Yeah, I don't think I realized how passionate I was about this or how much I spend all my phone for TikToks. And I never know if it's like something very niche to my FYP or if it's something that everyone knows. But, I mean, I did some research and I think it's a good, everything I picked up today, everyone is aware of, hopefully.

I was on the plug for Courtney and URL, but I was on Courtney Miller's URL. And Courtney asked me, like, what are the food trends that you like and don't like right now? And I realize that I have no basis for any of this anymore. I've had to stop myself from scrolling on TikTok because it gives me the sads. Yeah, it's very sad. But there are things that I had never heard of here. And so I'm very excited. We're going to run through five of them today.

Four of them today. We're going to run through four of them today. And then maybe we make up a bonus fifth. That's our own TikTok trend. We just rummage to the fridge. Yeah, all the leftovers. Now I'm excited. It's a frightening place out there.

Should we get to it? Yeah, I'm ready. Let's do it. What's the first one? It is Miss Courtney Cook. She's a TikToker. She is a mom, a teacher. And she places the phone.

in front of her at her desk at school. So I'm assuming it's lunchtime and she'll just show us what she eats for lunch. But what's crazy is she keeps adding more and more ingredients and you're like, when is this going to stop? Or just, yeah, just very interesting of what she puts together as one meal. It's always like layering things after things. But yeah, I have two of items that she's had for lunch here today. And this one is the soup dumplings ones with onion cups. So she'll put soup dumplings in an onion cup. And then she'll put like all the regular condiments you would put on a soup dumpling. Now, you're saying regular condiments.

One, I find I think Courtney's incredibly charming and very inventive and really love her videos. But would you consider mayonnaise a regular condiment on a soup dumpling? No. But ever since I saw her put cut cutie mayo on a soup dumpling, I put a little bit

every once in a while. I respect it. Yeah, she is the moment and really making a movement of cutie mayo on soupy dumplings. All right, KG, we're going to watch this video of your Hero, mentor? My hero, mentor, other mother, yeah. She's mother to all of us.

What did she just put in her mouth? I think it's like some type of pepper. Eating the seaweed, the seaweed snacks. Those are fun. I love sweet snacks. Okay, here she goes. Just putting a microwave Trader Joe soup dumpling covered in mayonnaise and chili oil right into just a raw onion petal.

Obviously, we need to quit playing with the mix. The mayo. It's going to be so good. I like helmets. I like Dukes. I like blue plate. I like it all. I like the way she said Dukes.

Watch her face when she eats something. That's like, look at her. She's like, yes. She does that every time too. You have to add this. I have a question about the observer effect. What do you mean? You know?

It's one of those things where you watch a TikTok and you're like, Oh, she's a teacher. She's doing this in her lunch break. If she wasn't recording, she wouldn't be doing this. There's no way that we can act natural. And then, like, do you think she's now tailored her mannerisms in her day-to-day life to go? Because what you're describing are almost like micro-movements, right? Yeah.

It's the flutter of the eyes. It's the way they kind of roll back into the head. Not a natural gesture at all. Yeah. You know what I mean? I'm fascinated by this world. You have such a limited time to try and hook people's attention. She's done such a fantastic job of it.

Yeah, and also there's mayonnaise. And there's mayonnaise. Okay. How do we dress up these soup dumplings? Okay. So we have to do the mayonnaise, of course, which I have... Do you want to do the mayonnaiseing? Sure, yeah, yeah.

Wait, can I roll this like a toothpaste tube? So the QPie, QP is key here. You guys can take your headphones off if you want to, or you can keep them on. Okay. Okay, KG, you mayonnaise it up. I'll follow you with chili oil. Okay. We're using Flyby Jing chili oil.

Good local company. I don't like too much, but she also puts, like, a crazy amount that maybe we should for one. I don't know. For the mayonnaise? For the mayonnaise? Yeah, yeah. So this mayonnaise is going to mix with the hot broth, kind of the way a French roux would mix with the boulebes. That's exactly what I was thinking of as well.

There is a traditional French seafood stew that you just put a gob of mayonnaise into. Oh, okay. Yeah, this is exactly it. Kind of. Should we put some, we also have saracha and we also have soy sauce. We're going deluxe. Okay. I'm so excited, guys.

Okay. Put a soy. Well, because you need to overseen it to deal with the amount. of onion that you're about to consume. You know what? That's right. No, that's good. That's good.

I feel like I took the perfect onion pedal. No, those are so cute. Using, this is a Vidalia onion, so this is a sweet onion, right? Yes, yes, it is. Did you actually find Vidalia onions? We just found sweet onions. Okay, they just found sweet onions. I love, I always buy like a five pound bag of onions at the start of every week.

Yeah. And then at the end of the week, I'm always left with like three pounds of onions. Right. You know, and so I eat a very large quantity, and I love eating them raw. It's a big thing in Persian food as well. Yeah, yeah, yeah, it is. Yeah. I don't think I've ever tried it, though.

So that's why I'm really nervous. Because then also we have to shove the whole thing in our mouth. Yeah, yeah. Because that's what Ms. Courtney does. Are we doing it? I'm kind of, yeah. Just going to put the finger in maybe. Oh, God.

So I've got a fully mayonnaise, hot-sost, and chili-oiled soup dumpling just sitting in an onion cup, and now you just down the hatch. Yeah, the whole thing. Cheers. That's awesome. That was great. The crunch. We don't like the chewing, do we? Sorry.

No, they like to hear me, too. All of our fans love to hear me too No, I don't, though No, that was delicious The sweetness of the onion It's just perfect I don't know I don't think, oh my God

There's still a bite to it though Yeah You know sweet onions What you could do is soak these in water To really get the bite out But then that defeats the purpose Of you're a teacher Eating microwave soup nupplins

Our breath is called Stank I like that you can use the onions As like a nacho chip That's really good Is there another cute little onion in here? No, they're all big. I'm not having the best time.

Yeah, me too. I love TikTok. Literally have not tried any of these before. And the ones that are like, K-G, you want to do this? And we can eat all of them. I'm like, this is the best day ever. Do you make your own TikToks? Mm-hmm.

Tell the people out there. Where should they follow you? Your girl underscore K-G on TikTok. And that's your girl? Y-A-G-I-R-L-K-G-G-G. Um, yeah, I post a lot of random stuff. I post stuff related to GMM. I post stuff related, yeah, to like the tour we went on, Disney stuff.

Are there any videos of me on your TikTok? There's pictures, I think. Because I did a whole series when we were on tour where I would just take pictures rather than take videos because we were really busy on tour. So it's like, oh, this is what we're doing. This is what we're doing. You were busier than anyone on tour. Yeah, it was crazy. but I had so much fun.

So there's probably pictures of you just standing on stage like this. I felt like, Josh picture. And you're like, and so we're like rehearsing with Josh. And then, yeah, so I post about that. I consider myself a cool Disney adult. So I post up. Tell me about the uncool Disney adults, kid you? The ones that like spend too much money on like merch

and like really just like consume every single thing at Disney. That's what scares me. Like the, like I love, I think I've talked to Logan about this before. The B. I love B. He is a pin trader at Disney, but he spends so much money on pins. Like, it's $20 like a pack, and he'll keep buying them until he collects all of them. Anyway, that could be a whole separate podcast. But, yeah, it's just the people that buy too much at Disney, I think that's what I don't like. That's the uncool Disney adults, I guess.

Use the phrase a pin trader at Disney is if that was something that I could recognize. Like, that's crazy. So there's these things, these little cute little, like, animal pins. Yep. And you can buy at Disney. Every location at Disney has, like, a pin board. And for free, if you have a pin, you can trade them. Like a trading card.

But it's more of a pin. The blinks. The blinks are your loss. So this is sort of an obvious way for adults to try and reclaim a sense of loss in the sense in childhood. Correct. Okay, but also it's a way for a multi-billion dollar megacorporation to just milk money out of people's biggest fears, insecurities, and vulnerabilities. Correct. Okay, I understand now.

Oh, look, there you go. Maybe I'm a Disney adult dude. They're all shaped as Mickey. It's very fun. No, that's not . But I will say I do love . . . . but he just spends too much money for me. That isn't normal for anybody. But hey, do what you got to do.

We need a more modest pin budget here that other people like me, Disney adults, like, me can identify with. Yes. I get very sad at Disneyland. Oh, yes. I get sad at Disney. I get very sad at Disneyland. But then I eat a corn dog and I get a little drunk and I'm happy again.

But then crescendo over that wave, boom, sad, right back to sad. We really just have, we have to, we have to take you to Disney. I have a lot of happy places, though. Yeah. You know, Disney, not one of them. Disney doesn't have to be it. No, it's okay. I think I can smell the exploitation.

Yeah. You know? Yeah. No, I feel that. Every time they're dosants or whatever, like point with two, fingers? I will say I used to work at Disney Worlds during the Disney college program there, and I did have to point with the two fingers. And I still kind of do it. It's really bad. But like, not on purpose, not to be all like annoying or anything, but I will go like, okay, yeah,

it's this way, because you could do this or you could do this. You can't do this. Anyway. Disney and Chick-fil-A employees, I'm like, I know you have an angle, and I don't like it. Anyways, rate this out of 10. I don't know that. I'm dead serious. I don't know that I can imagine and better food. It's such a fun combination. I want to say, just for right now, because we have other foods to taste, I'm going to say an 8.5. I'm giving it a 9.7. Oh, my God. No, that's great. I also intentionally didn't eat breakfast, so this would be the first thing that I ate, and I'm starving. Yeah. But I love a crunchy onion. I love using a vegetable as a sort of wrap. I just, I made like 17 lettuce wraps for dinner last night. Really nice time. I'm so in on this.

Eat more onions. Yes, Courtney. One for one. Does she have like a signature like No, it's just like the clocked it? Like, why does this mean clocked? It's like a little clap. Like clocked it. Like you're cheering like, yes. Yeah, you're doing it.

And you go like, yes. Yes. Like if someone says something and you like agree with it, you're like, yes. I mean, I could be saying it wrong, but that's how I use it. This all comes from the drag scene in inner city 1980s, New York. Right? We're talking like Paris is burning. era. That's all just black dragsling.

Yeah. Yeah, yeah. All right, cool. Let's need something else. For that studio, your new foundation. Use PDF spaces to generate a presentation. Grab your docs, your permits, your moves. AI levels of your pitch, gets it in a groove. Choose a template with your timeless cool. Come on now. Let's flex those two.

Drive design, deliver, make it sing. AI builds the deck so you can build that thing. Learn more at Adobe.com. slash do that with Acrobat. Now we have reached the food that made me want to do this episode because you casually referenced this yesterday. Yeah. You said, have you ever had cheese of sweet potato?

Yep, that's how I said. Oh, but we do it, but like in real time. So there's this lady who put the sweet potato and the cheese and the little potato? And that's how I said it. And you did. And so, Kiji, if you can describe this, we have some whole baked sweet potatoes in front of us, but that have had the sort of ends bitten off like a cigar to open up a fleshy. sweet potato portal.

And now, Kiji, what is going inside that fleshy sweet potato portal? Havardi cheese. It should have been buttercasse. Buttercase. Okay, so I would have said butterkoss or buterkaz. But I feel like so many Germans have told me that it's pronounced very differently. So then me now would say butter keza. Keza.

Okay. Because I was trying to describe keezes spatzla to a German. And this German would have been from, I think, Munich. Okay. And they said, oh, Kesa Spatzler. And I said, yeah, I like Kesa Spatzler. Just flexing. But yeah, she uses butterkeesa.

Let's call it butter Kesa. Kesa. And it's sold out everywhere. Like, I've tried multiple stores. I've sent Kohl-R. It's still reduced all over again. Yeah, I sent Colby to Whole Foods to check. And no, they only had Havardi cheese.

But she's also used Havardi cheese because she's mentioned that, like, people have sold out the other cheese. So we're just going to use this. It's as close as we can get. You know what I think is the closest thing to butterkeza that you could find, at least in a Southern California grocery store, is like queso chihuahua. Oh, we could have gotten that. We could have gotten that. So buttercaza, for people who haven't had it, it's a German cheese.

It literally means butter cheese. And it's just like it's a very mild, very, very good melting cheese. Okay. So even like a kind of well-made Monterey Jack would kind of have elements of buttercaza. But like queso chihuahua is like a really good melting cheese, you know? I love queso chihuahua. And so that's, I think. think what you get out of a buttercase that you shove it in the sweet potato, but Havardi also nice, mild cheese.

It's very soft. It looks very creamy. Okay, so what do we do with this? No, no, no, no, no. That's not the right. That's not the Courtney Cook way. You have to scrape. With a spoon? She does it with a spoon? She does it with a spoon because she doesn't have knives at school. Watch it? See, we could watch it right now. We could watch right now.

Let's watch a video. See, she'll scrape. Oh, my God. The cheese. It has the texture. of American cheese. Yeah. Okay. Okay. And American cheese has a bad wrap, but I love it.

Hmm. Yeah, because it makes sense. You can't bring knives to school. So I just use the school. Even teachers? Teachers should be allowed to have knives. That's not a political. Look how easy that cheese goes in the potato.

That's what I'm most excited about. Just shoving cheese in a potato. Now, when I shoved a whole pickle inside of a raw pork loin, people got disgusted by it. But now people find this endearing that she's shoving a whole cheese inside of potato. Fascinating.

Double standards. Sometimes I make things I get home from work. I put it in air fire. And then she tells you how she makes the potato. I put the sweet potatoes in the oven for $3.75 for an hour. I had to bump it up to $400 because we were on a time crunch. But these should be good. These are definitely cooked.

Okay. Awesome. I do love eating a whole sweet potato. Am I God? Anyone can cook. I love a baked sweet potato when you get the caramel on the outside. Guys, it's so soft. You know one of the coolest things I ever ate was?

What? Someone, they were trying to make a vegan version of, like, honey with, like, different vegetables. They were just like, what's the cool thing that I can do instead of honey? And what they did is they took, like, 20 kilos of sweet potatoes, and they baked them off to all this caramel. Yeah. And then they hung it in a net for several days and just let the sap drip. Whoa. And they called it sweet potato honey.

And it was beautiful. I literally poked it for that juice. Yeah. Yeah. Yeah, because I think sometimes she has it on there. So I poked it and then it started squirting out. Anyway. Listen, the Havardi, no, talk about the squirting sweet potato juice.

I love it. Yeah. The Havardi really does carve with a spoon. Yeah. This is an appropriately sized wedge of Havardi. I'm guessing this is about 1.5 ounces of Havardi. I literally just scraping. And I'm going to try and shove it into this sweet potato.

I guess I'm going thick side first. I'm going to kind of clutch it with my whole fist. Wow, that is satisfying. What a satisfying feeling. Oh, my God. That sweet potato filling up with. the girth of the cheese. Guys.

This is impeccable, KG. I've never felt more satisfied. You guys, I just want to say this is the best day ever, honestly. Oh, she's leaking. She's leaking. I'm just going to tear that piece. I love that. My mouth salivated.

Wait, that's crazy. This is the perfect, these are not. This is crazy. Why do people put their hand behind? To help with focus, I'm pretty sure. It's an auto-focus thing to put their hand behind a makeup. Originally, it was for like, makeup. Yeah.

But then I just started doing it for everything. Just hey But I'm eating it We have to save some for Logan and Annalise I promise Okay I'll save you the buttons But I am gonna eat this very grotesquely I'm so excited

Wait wait wait wait wait wait wait Let's just take a moment This is a really good moment I'm really excited Okay now we can take a bite Wait wait wait I feel like someone should say grace Anybody want to pray? Anybody start

I'm gonna be chishana Bemitzvah of Lahdak Nairchelle Sweet potato and cheese Amen. Well, I don't know how I feel about this. It's not awful. It's very comforting to me. But I think I would want this to, like, sit for a second so the cheese could melt.

So, yeah, yeah. You want the melted cheese. But, again, if you're in a classroom. Yeah. Because this appears to be kind of like almost like a camp, like a camping style of food escapade. Yeah. You know, where you're not worried about the actual sort of execution of the food. You're more worried about the fact that you have nice, fresh,

hot food. Now, what I like to do is I like to take the sweet potato without cheese and I just crush it directly into my mouth like a gogurt. Oh, wow. Can you do it with the, oh God. Oh, God. This was bad. This was really bad. I don't know that for me, cheese works well with sweet potatoes. So what we're using right now is not a sweet potato. It's a garnet yam. Let's get that right. Oh, all right. All right. Right. And so I think garnet yams work really well with like sweeter palate things. I eat a lot of Garnet yams at home. I like to mash them. I like to roast them. I like to make little baked garnet yam fries. Yeah. But I'll always serve it with like if I'm doing like a pork chop with like a kind of like a peach and whiskey sauce. I did that the other day. That was fun. Or making like barbecue chicken,

something that has a sweeter palette to it. That the sweet potato can kind of bridge the gap. I think having a salty cheese, the buttercades of the mild cheese and Havardi's a pretty mild cheese as well, I get the vision. But for me, I just cheese goes with normal potato. Yeah. Sweet, spicy things go sweet potato. I see. You know, so I would shove a sweet and spicy sausage. Like a chicken, little chicken and dewy sausage. Shove that right inside, you know, the whole of the potato. Mm-hmm. I think that, I don't know, I really like it. I like a mush in my mouth. Well, where the mush isn't the problem. I love the mush. You know what it actually is? It's, it's the umami. I don't like umami and sweet. And cheese is a very umami flavor. You know what I mean?

It's like it lingers on the palate. Yeah. In a way. And I don't like umami and sweet. Like miso chocolate chip cookies. I just give me a good chocolate chip cookie. Yeah, that's fair. I like salty and sweet, but it's the umami that specifically bumps me on this. Yeah. You know, what if you just took a frozen stick of butter covered in cinnamon and sugar, put that whole thing inside of a sweet potato, let it melt in there and then you gogered it in your mouth. But hey, I don't, I don't hate this guys. Hey, you're listening to what Josh is saying, but this is pretty good for people, quick meal and just want some mush and comfort food in your mouth. I really abdicate it. I really abdicate. eating a whole baked sweet potato too. This is a guy at the gym the other day, right? So I'm fully

naked in the gym. And this guy goes, hey, can I ask you a cooking question? Right. And I go, yes, this is the appropriate time to do this. Let's go. Never talks this man before my life. And he was like, I'm trying to eat less oil, but I make a lot of roasted sweet potatoes. What do I do? And I'm like, just take it and throw it in the oven. And that's the best way to cook a sweet potato. No oil required. Yeah. Let it steam inside of its own little jacket. Yeah. I'm in my sweet potato era, I think. I think. I love that. that era for you. Ash, who's also a culinary producer, she made sweet potatoes for an MK episode. And ever since, I just throw up sweet potato in the oven all the time. I think I did it for Thanksgiving.

I did it for a lot of things. I love this era for you. Disney and Sweet Potato Adult. Yeah. What do you rate this out of 10? Honestly, I rate this. For me, personally, a 9 out of 10. I don't want to over, I am, I feel like I'm overhyping it, but for me, this met my standards of watching Courtney Cook eat this all the time. but yeah, 9-9 out 10 for me. Better than, I think I would eat this more than I would the dumplings with the onions. That's also why I'm reading it that way.

It's easier and also I think it's more fulfilling. And yeah, just something I would eat often. It's funny because I give it a 7.2. Like it's still a perfectly great food. But without the cheese, I just give it a 10 because nature made a sweet potato and it's perfect. Yeah, you're right. Sorry, Garnet Yam.

Next. KG, this next TikTok food hack now, you showed me and I felt very spiritually seen by it. This is the Crunch Bros. Costco chicken rice hack in a bag, and I wondered where this had been all my life. I literally saw this TikTok, and I was like, Josh would love this.

Costco chicken rice hack, restaurant chicken. Oh, just a whole dripping Costco rotisserie chicken. There's a lot of juice at the bottom. Next, the rice goes in. Cooked rice going right in the bag. We got garlic. Oh, raw.

The garlic is dastardly. Next, some chili oil. That just seems so good. Yeah, this is beautiful. This is how you would cook, you know, you get the pan dripping from the chicken. You use that to cook the rice in it. It's almost like a high-none's chicken rice except using a Costco rotissory chicken. Going in for a bite.

And then it mushes into a paste. Costco chicken rice hack. And the fact that he's eating it with a wooden spoon, this is my wife, Julia, you've met her. She's going out of town for a week. And so I'm like planning all my boy dinners. Oh, there you go. And I think it's going to be a lot of this. Wow, boy dinners.

But I will say, now eating out of the bag, plastic, I've been told is bad for you. Yeah. I don't know. I've been microwaveing a lot of plastic for a long time, and I'm kind of kick-ass. I have a lot of pains and mystery ailments, but who's to say what's the problem? Yeah, yeah, exactly. You know what I mean? So what I like to do is I make what I call a dog bowl.

Dog bowl. Mm-hmm. Okay, excellent. I get a big metal bowl. Right. And I fill that with all my slop. and then you only use no hands, no hands. You know what?

Yeah. That makes sense. Yeah, that makes sense for you. And I sound like my cat when I eat, which is that I almost choke the food down so quickly. That makes sense. Yeah. Well, I'm excited for you. Okay.

This is very void dinner for you. But the thing is, when I showed you this, you completely right away with, like, no green onions, no chili crisp, no garlic, just put salsa verde. Salsa in it. Yeah, yeah, correct. Well, it wasn't that I was against the greenup. No, yeah. That's awesome. But I saw that and just went, well, I would put salsa verde.

Exactly. And so we have my favorite jar salsa. You got to put the hand behind the-the. Casa Martinez, salsa verde, and Casa Martinez Chipotle. I literally have both of these in my fridge at any given moment. Really? Yeah, which is really funny because I also have a homemade salsa verde in my fridge right now, along with a saltball salsa verde era. I, oh, KG.

Sweet Kij. I've been in this era. I've been in this era. for years. Because I was eating lunch, I think, last week. And I had, it literally was a Josh meal of ground beef and rice. Oh, there it goes. Come on, muscles.

Come on muscles. The muscles are just for show. And it was just ground beef, rice, and like a buffalo sauce or something. You also had a side of cucumbers. And I had a side of cucumbers. And you came in, you're like, you know what would fix this or you don't want to make this better? Salsa there day. So I'm going to take this home and I'm going to put it in my bowl next time.

I actually brought it for lunch today. I'll take this and put it in the bowl. You brought a dog bowl for lunch? Yes, but I will be using a fork. That's what Maddie Matheson calls his ground beef and rice. Yeah, that makes sense. Okay, so we got the chicken and the salsa verde shredded into the bag. We're putting some rice in here.

Where'd this rice come from? Whole Foods, and it was a 90-second ready. Nice. Okay. Hold on. Did you want to put Chipotle sauce, or this just for the vibes? Chipotle salsa is for topping. Now, salsa Verde gets mixed in.

Chipotle's for topping. Casa Martinez is not sponsored, but can be. It can be. Casa Martinez makes heads and shoulders above the rest the best jarred salces that are on the shelf. It's like incredible. Okay, now shit. Make sure it doesn't explode. So now I'm shaking the rotisserie chicken bag with the rice and the salsa verde in there.

But I'm also sort of massaging it a little bit. Yeah. Yeah. I think you need to get the air out. There we go. There we go. Because the air right now is preventing me from really being able to squish it. Yeah.

Now, I would also maybe throw this against the wall a couple times, you know? Just do it right now. I think it might, I don't know, it might explode. Oh. That's also the wall that's connected to Redmond Link's office. Oh. Renton link will be fine. They'll be fine.

They'll understand. We threw a rotis street chicken on the wall. Sue us. Now, is this any easier than emptying it into a bowl? That's what we have to ask ourselves. Well, I thought, I rewatched, right now rewatching the video, I thought he shook it up like that, but I guess that doesn't really do anything either. No, with all the wets in there. Yeah.

Shaking it. Yeah, we could, or you could just put it on the pan. He also only shredded a little bit of chicken. Yeah. I don't think it's more the spirit and the idea. Yeah. That I really liked. Yeah.

You know? But this is turning into a dense pace. Do you want to give it a try? It's like a stress ball. Whoa. It's just, yeah, it's going to be like a mush ball. You love mush here. I can't open it.

Oh, some of the chickens are that fully shredded. I can't open it. Don't want muscles. I can't open it. I'm so weak. I got it. I got it. I got it.

I got it. I got it. I got it. I got it. I got it. I got it. No, I got it. Don't worry about it. Don't worry about it. I got it. Don't worry about it. Don't worry about it. This is interesting. The contents of the bag, we've kind of mashed the rice into a sticky rice.

That's a good time. Me too. Come on, Elise. Show us your muscles. Show us your muscles. It's going very well. Okay, so you ate it already. Huh? You ate it already without... I'm sorry, dude. Well, here. Pour a little bit salsa verde right on top

In the least of the background Okay, so get a little bit of the salsa there, the chicken, and then... This has similar vibes to making a bag salad right in the salad bag. Okay, yeah, yeah. You know what I mean? I've always wanted to do that too. But this is making boy slop right inside of your chicken bag. Logan, you got it.

I believe in you. I'm working out. I'm showing. Come on, Logan. Macho Genduette. No, that's it. I only have the taste of one salsa in my mouth, and I want two. This is so good.

This is great. It's so good. Yes! Yes! Good job, Annalise. Annalee, slob it right onto the bag. Oh, my God. Wait, guys.

Get some chivali salsa in that corner. As much as your heart desires. Yeah, there you go. Okay, no, get a real nice Chipotle salsa-y-bye. I'm telling you, this is the best jarred salsa. I was all this whole food's chicken? Pretty good. It's not a good as cocktail, but here's a thing?

No, not a good as cocktail. We don't want to make anyone go to Costco. Yeah, costo is a lot. Mm-hmm. Okay. Oh, God. Now, couldn't you eat this for every single meal of your life? Yes.

Right? Mm-hmm. Anything with rice I could eat for the rest of my life. Same. I love a good spam and rice. That's my go-to once a week, probably. Yeah, I've been doing the beef and rice. I need protein with rice.

That's my go-to. Put Costa Martinez jarged salsa on that? I'm taking these home. You have a good time. had it, I'm taking it home. So last year it was my New Year's resolution to eat more potato. Mm-hmm. And I did.

This year, New Year's resolution, eat more bean. Mm-hmm. And I did. I made a big pot of lentils. Well, I meant to make black beans because I did like a kind of homemade burrito bowls. I love black beans. I do too, but I forgot to get black beans, but I had lentils. And I was like, well, just cook lentils, like Cuban black beans.

And they were great. Do you make that, like, a different food? Should I do that? What food should I eat? It's a really easy resolution to follow. Do you don't have to change anything about yourself? All you have to do is eat more beans. Give me something neat.

I'd say garnet yams. Yams, yeah. I'll stick with the yams. And it sounds like you're already doing it. Yeah, because I want to start doing like, now there's another TikTok things. Don't attack me. Hey. Yes, let TikTok control your entire life and personality.

It's just a normal bowl. But they call it a sweet potato bowl. Just cut up some sweet potatoes for some ground beefing it and an avocado, some rice. Boom. Now, I thought the youngs were rebelling against the slot bowl. I like it. That's a millennial thing, the corporate slop ball. I like it mostly with like just like working, like our job or just any job.

I get tired really easily. And if I just have a pre-made bowl of slop and I think I'm turning into Josh. I think this year I'm turning into Josh. And now I'm working close. I'm working closer with Josh this year, guys. I'm going to turn into Josh. Here's the thing. I think I'm kick ass.

I think this is a good move for you. No, I'm excited. I'm excited. Do you want me to turn Jake into Josh, too? Then we would both be Josh. No, maybe only one Josh and one household. There needs to be, that's the thing about a Josh is you need a counter to the Josh. You need a strong counter.

Jake will be, Jake will be my Julia. But no, this is great. I would rate this, honestly. Would I rate the sweet potato? A nine? You rated a nine. This was a 9.5. Really?

9.5. I'm saving room for the last one because I feel like that might be really good. The last one's going to be terrible. I forgot. I just remember. Really? Listen, I think this is a solid 8.2, and I'm only deducting points because I wish I wasn't eating it out of a bag. And it would be easier if we hadn't put it in a bag.

Yeah. You know, TikTok's crazy. But the ingenuity of it all, I really love. Next time, metal bowl. Next time, metal bowl. Dog bowl. I think I've eaten two pounds of sweet potato. I think you have to.

Every time we set up the new thing, I keep eating sweet potato. This is our final TikTok trend. And this one is, it's a little mortifying. it's very McGuiveresque, it's very ingenuative. But this is cooked, tinned seafood, and the method of cooking is... Putting a paper towel inside of it to burn. Doing an oil fire, if you will. Yes, you're creating an oil and maybe chemical fire with a paper towel.

Yes, you're with a paper towel. And letting the heat from that chemical fire... Cook the fish. Cook the fish. I will say the fish is already cooked inside the can. Yeah. Because typically what they do, now I visited a historic sardine can Yeah, you showed me.

You showed me? Yeah, I'm very excited. It's where Portola Sardines, where they had their cannery in the early 1900s in the city of Monterey, California. And I watched the videos of what they did, and they would pack the sardines in there and seal the cans and boil the can, so it's already cooked. But now you're just want to warm it up. That's what people were saying, too, if you wanted to do this safer because the cans aren't meant to be cooked in, you do put them in boiling water. Yeah, yeah. We're going to try it with the chemicals today.

Yay! We do not endorse anyone doing this. Do not endorse. But also, I don't, I'm not a doctor. I don't know what's good for you or bad for you. No, sweep potatoes are good for you. We get some of those. It's canceled it out.

Yeah. Are we going outside to light this on fire? We are going outside to light this on fire. Okay, so he pressed into the oil. Do you want me to light it? Yeah, I can use it. Okay. Do you have a Class K fire extinguisher?

Somewhere. There's oil everywhere. Now we wait. This is fascinating. I feel like we're doing a science class. Is the oil gonna catch? Yeah. Is it gonna explode in my face? I don't know. And then in the video he put a deli cup over the can to snuff it? To snuff it. I'm snuffin it. Okay. And then he did it. Oh, just kidding. Oh, oh joy. Let's go eat lunch! Yeah. Well, our fish is cooked. Yeah, it is.

It smells crazy up there. It is. I was actually shocked at how hot it got. So now we take our mayonnaiseed and mustered bread. Butter and mustard bread. Butter and mustard bread. And then we're going to push it onto the chives so it gets fully coated. Oh, that's fun.

You go first. Okay, so. Smushed it in there. Whoa. You took all the chives, dude. Brough. Here. Okay, thank you.

Mm-hmm. So I've noticed a sort of trend with a lot of these TikTok food decks is you're sort of making food more difficult than it's ever been. Oh, you think? You know? I think it's fascinating. You know, instead of just like eating it's like cutting a sweet potato up and putting cheese on it whatever, it's like no, you got to now surgically insize the cheese inside of it. You know, this whole making a bed of chives to dip the bread in it harder than sprinkling it. This one was the most complicated.

Rather than just heating up the fish in any other way, you're sort of creating a strange chemical. fire. Yeah, it's almost like we're doing things for spectacle and sport rather than utility. Yeah, aesthetic and everything. You can add more chives. I made a little pie. But it's also kind of a gross aesthetic. Yeah. Mashing rice in a bag. It's sort of a theater of the absurd. That seemed pretty easy. That was one of the easy ones. Think about it, though. So you're taking the whole rotisserie chicken.

Really think about the video that he made. He has that bag of rotisserie chicken. He's taken out roughly 80% of that rotissory chicken, right? the bag is what you keep the rotissory chicken in. Where the f*** is that other 80% of a chicken? Right, right. No, he's made it so much more difficult, but with this strange, like, air of ease to it, it's wild to me.

Yeah. Maybe I just need to stop overthinking all this. Yeah, have fun, Grandpa Josh. Have fun. I did take all the chives. You want some of my chives? No, no, no. This is a good amount of chives.

Just sticking the whole sardine. I've never had this. I'm kind of... Whoa, whoa, whoa, whoa. I'm just testing the warmth. It is nice and warm, and it does taste like chemicals. Nice. Is there bones in here?

Yeah, but you need the bones. Okay, and then, um... There was a lemon on here. Somewhere. You're zesting the lemon? Yeah, so you zest the lemon. Or I'll hit you with some finishing salt. Oh, nice, nice.

And then you zest it like this? Yeah. I'm a chef. So then you kind of, you got to bap it. There you go. Yeah. Yeah. Yes.

Thank you. Mm-hmm. Then we're supposed to squeeze lemon on top after. All the squeeze lemons upside down. Nice. Okay. I'm excited. I'm worried that I'm going to taste all the chemical coating on the bounty paper towels.

Cheers. Is that, is that, I can't tell if that's a real concern. I taste the chemical fire. You can taste that? Yep. Otherwise, though, I love my... So, I love my nice sardine on toast. Okay, wait, I think I can taste it in the back of my throat now.

I don't think this person was earnestly advocating that people should do this, though, right? Yeah. It felt like a piece of performance art to it. No, yeah, I agree. And I like that. I like that he did something unique. I think that's what people say about his whole TikTok. I don't know what else he does.

I'm trying to think. There's something with the tomato. I feel like he... No, we talked about this. He froze an apple and graded it. Mm-hmm. That's a 10 out of 10. That's a really cool technique.

That's fun. I'm still learning it, though. The sardines lit on fire with the chemicals and the pepperdoll. Fun technique, ultimately execution, I give it a 4.7. Mm-hmm. On account of a much taste of your fun snack is just to put the sardines on top of toast. Yeah. So you wouldn't warm it up at all.

No, I think the room temperature canned sardines are like the correct temperature to eat sardines at. Okay. I never have a canned sardine, so I wouldn't know. But this is really good. So next time I'll do it without the chemicals. Mm-hmm. It's yummy to me. Overall, though, I think I learned a lot about,

the TikTok and what the kids are doing? And the viral Labuobu-Dubu-Dubai strawberry chocolate. No, the boo-boo's not a thing anymore. Leboo's not a thing anymore. Labu-boos not a thing anymore. I just bought some. Well, start selling them. God, dang it. Local news is in decline across Canada, and this is bad news for all of us.

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When McDonald's partnered with Franks Redhot, they said they could put that shit on everything. So that's exactly what McDonald's did. They put it on your McChrispy. They put it in your hot honey macnuckets dip. They even put it in the creamy garlic sauce on your McMuffin. The McDonald's Frank's Red Hot menu. They put that shit on everything.

Breakfast available until 11 a.m. At participating Canadian restaurants for a limited time, Franks Red Hot is a registered trademark of the French's Food Company, LLC. All right, KG, we've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the universe. It's time for the segment we call. Opinions are like cuckuckacarrows.

Bam, bha. I got a bunch of weird flavor combinations of my mouth right now. I have sardines in my teeth. I'm covering my mouth. I smell that. My hand stink. Let's listen to that first opinion. Oh, yeah.

It's kind of lemony, though. Hello, Josh. Nicole, Maggie. You're Nicole today. And potential guest. Potential guest. So I love macaroni and cheese. Whether it's the craft box or homemade, it's delicious.

But I have never had a good macaroni and cheese from a restaurant. Oh. Does anyone agree? Yeah. They're just all mushy. And I love wet slop. It's bad wet slop. Thank you.

So they're saying they don't like restaurant mac and cheese. Well, I think they're saying that they would potentially like restaurant mac and cheese, but that all restaurants have sort of been failing them in the mac and cheese department. Copy, copy, copy. Whereas when you cook a mac and cheese at home, even if it's a stove top thing, you know, you're at least getting like hot, fresh noodles that are cooked to your liking. Right. But you go to a restaurant often.

And I kind of agree. Okay, yeah. I've gotten a lot of like really disappointing just kind of unseasoned watered down mushy mac and cheese is even at like a nice restaurant. Yeah, I have to. A lot of like new school steakhouses will have like a lobster mac and cheese as a side. And it's just almost never actually good. Yeah, no, I agree. I think it's mostly like I've been to a lot of restaurants where it's just less noodle but just a chunk of cheese because they baked it.

And it's like in those fancy little like oven dishes. Yeah, yeah, yeah, yeah. And then it's just all mushy cheese and no noodle. Yeah. So, yeah, I agree. I agree. And then there's something that happens to. I've actually noticed this.

I remember, God, I cooked on, I competed on a cooking show that never went to air. Okay. It was the sickest idea. It was like you had three amateur cooks come into a restaurant and create your own, like, unique restaurant dish. But it was the diners just thought they were at that restaurant. And the server would come up and say, hey, we're actually running a special menu. which of these dishes would you choose. Then we had to like execute them using this stuff in the restaurant.

It was so cool. And it was a southern restaurant in Venice Beach. And I did like a, like a tasso ham, which is like a Cajun-style ham. Like a tasso ham, pimento, mac and cheese. And it was awesome. And I tasted it and everything was seasoned. But then the feedback from the diners that I was getting, what a weird time in my life that this happened.

The feedback from the diners was that like it was under-seasoned. And I was like, dude, I tasted it. It was loaded with everything. by the time I tasted it after it had sat and it had been fired and ever the sauce soaks into the noodle. And even if you salted the noodles, like you didn't pre-chise the noodles. So there's something whereas mac and cheese sits, the seasoning changes on it. Okay. Because the starch is just absorbing all the fun flavors that you added.

Right, right. And it's changing the dynamic of it. And so I think a lot of restaurants fall victim to that, where they're tasting it by the time they make it, but not by the time it's going out. That makes sense. And by the time it's going out, it's kind of too late. Yeah, no, that makes sense. So yeah, it's a hard food to bat. But also, go to a lot of soul food restaurants.

If you have a real, like, Southern Soul Food mac and cheese, that's just kind of like a brick. That's probably the best way to do mac and cheese on mass, but not the fancy saucy kind. I also am a big fan of Nicole's mac and cheese. We love Nicole's mac and cheese here. Make Nicole's mac and cheese. I think the recipe's still on Twitter. Yeah, I think she pinned it on Twitter. I deleted my Twitter.

But maybe did she delete it? I could see her deleted Twitter. Twitter is a bad place. Terrible. Hi, Josh and Nicole. Hey. This is Jack. Hey, Jack.

Hey, Rachel. From Toronto, Ontario, Canada. Toronto the six. I just wanted to ask you guys a quick question about how you eat ice cream. Okay. So it was recently brought to my attention that I eat ice cream like a psychopath, apparently. I will take a spoonful of ice cream from the bowl, and I will suck on it multiple times until the ice cream is off. I will reach a long in their hand.

We'll eat the entire bite of ice cream. I want to say that I am Geliac and have been since I was three, so I never got to eat ice cream from a cone. So I do it. I don't think it's that weird. How do you guys eat ice cream? Thanks a lot. Wait, I think Jack's on to something. So he takes a spoon, get some ice cream.

Yeah, yeah. And then he sucks on it. Or licks it, he said. So he said sucks on it. But if you're imagining, I feel for you, not having the pleasure of eating an ice cream cone. Because I think ice cream tastes so much better from a cone. I like a bowl.

You like a bowl? Because it's less messy. I think about the mess. I like the idea of sort of chasing the ice cream around as it's melting. Like racing it before it. Yeah. Because I like my ice cream a little bit, melty, too. Oh, yeah, yeah.

Super hard ice cream. I always microwave my pints of ice cream for like eight seconds. Yeah, me too. Or I give the pint to Julia as she eats, scrapes the hard ice cream. And then by the time she's done, her hand is warmed enough. Yeah. She can pass it to me, you know? But, no, but that that sucking motion that you're describing, that's how you would eat, say, the end of an ice cream cone.

You're getting down to the next. nub, you can't look it anymore, you go, you suck on it. Yeah, that is true. What Jack has done is to try and recreate the missed parts of his youth. You know, he's creating individual ice cream cones with every bite in a metal cone. So why not just eat a popsicle, though? Well, because popsicles, they don't have the same... Like a cookies and cream popsicle or like a vanilla ice cream popsicle.

You know what the thing is with those, though? The ice cream's never actually good quality. Yeah. Like, it's always just kind of filled with like a bunch of gums and... stabilizers. It's too frozen. It has that frozen taste. It has that frozen taste.

You know, it's not like a good ice cream, but no, I kind of love this. It's almost like I had this cat once, right? This is going somewhere. What did you? I had this cat called Pockets. I got, we rescued him, of course, because we were heroes. But he got ripped away from his mother too young, so he never got the chance to like really suckle.

And so he would do what's called self-suckling, where Pockets would try and suckle his own nipples to get some sort of, you know, that comfort, you know, of being nursed. but he didn't have any milk to give. And that's kind of what you're doing, self-suckling with the ice cream cones that you never got to have. I'm glad that story ended there.

He would go into a trance, and he'd just head down, suckling on his own, like, stomach chest area. It was actually, like, so heartbreaking. Because you'd go feral, he'd, like, look up at you, and his fur would get all matted, and you'd have to comb it.

You know what? Yeah, if I think about it like that, you know what? Eat ice cream the way you want to eat ice cream. You know, I live your life. You know what my big hot take on ice cream? I don't want any toppings ever. I don't like toppings either.

Why don't you like toppings? I just don't need the extra, I don't like the extra chewing of it. Yeah, same. But if you would put toppings, what would you put? Like on what ice cream, it depends. I'll still go to like a yogurt land, self-served yogurt bar, but very occasionally I'll get like a tart yogurt with a bunch of fruit on it. But no, most of the time if there's any topping, it'll be like a circus animal cookie that I just want to eat on the side. Yeah, that's what I do too.

Or like a gummy worm, but I won't eat it with ice cream. No, no, no, no. But I can pay six cents for a circus animal cookie by weight, and I'll do that. Yeah, I don't want the extra chewing. Also, I like cookies and cream ice cream, so I don't need the extra. Like, why would I put gummy bears in my cookies and cream ice cream? Exactly. The cookies and cream is perfectly stated as it is.

The only thing I might add is a sweet wet. So if there's like a condensed milk, a little bit of condensed milk. It's kind of fun, a little bit of marshmallow syrup. Sometimes I like a nut, but not really. I do it if it feels obligatory. Condensed milk, and I might need to do that. It's a nice time. Yeah.

But there's no bad way to eat ice cream. And that's a lesson that we've all learned today. We've learned that. And then that also TikTok is a scary place sometimes, but also sometimes a beautiful place. Yeah. Where a wonderful teacher shoves cheese sticks inside sweet potatoes. We love Courtney Cook. We love Courtney Cook.

Well, thank you so much to stop by Hot Dog Is a Sandwich. We've got new episodes out over here on the YouTube channel. That's a Hot Dog is a Sandwich YouTube channel for any of y'all that didn't hear yet. We're over here. got new episodes publishing on Wednesdays. Kiji, tell them about the hotline to call. The hotline to call. You know the hotline.

It's one, eight, three, three. Yeah, it is. Hot, no, dog pod. 1-833 dog pod one. Yep. To leave us a message. Tell us your good opinions. See you all next time.