A Hot Dog Is a Sandwich - Trying Every Buldak Ramen Flavor

Episode Date: December 17, 2025

Today, Josh and Nicole are taking the fiery journey through every Buldak ramen flavor they could get there hands on. Will they regret their choices? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is mythical. Today's my last day, and I want to eat every bulldog noodle that exists. Let's send her out with a bang. 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 Sher. And I'm your host, Nicole Iniety. And Nicole, we said that you could do whatever you wanted for your last podcast before you go. Where are you going?

You're going on vacation? You're going to get a master's degree? I'm going to do all that. Heck, yeah. No, you're having... I'm having a baby. I'm going to be going on maternity leave. So you're not going to see my face for a long time, but we do have some audio-only episodes that you can still hear this gorgeous voice on Spotify, Apple, wherever you get your podcasts.

And then your baby is going to become the new host of the podcast. I don't know if Rhett and Link have approved that. Exploit the baby for profit. I probably will. So today we're going to be eating all the Bulldog ramen I could get my hands on. Now, it's not every single last Bulldog Roman that has ever existed. But I love noodles. I love spicy noodles.

I took a preemptive Pepsid because I'm smart. Josh, would you like, oh, he already started. Do you want to do you want a Pepsiid? I'm worried about it. You don't want a pepsid? I don't take drugs. You are drugs. Who said that?

Oh, dude, we're going to get so messed up. That's already so spicy. Can you tell me who that was that said that? I don't do drugs. I am drugs. Azalea Banks. Can you Google it, Maggie? Julia Fox.

Oh, God, so spicy. That was the spicy chicken ramen cheese flavor. Oh, my God, these are so spicy. What am I doing? So Bulldog, I don't know if a lot of people know this. Bulldock literally, it means fire chicken, right? Doc means chicken. Dock means chicken. Bull must mean fire, but I can only assume.

But I've eaten actual like Bulldog, actual fire chicken at like Korean drinking holes. Oh, yeah? You're like Denzing Saw and you get the fire chicken. I remember eating it and thinking like, oh, this is just going to be a nice spicy Korean chicken I've been here before. And it utterly ruined me. Oh, Salvador Dali. That's fun. It's so spicy. I was close with the Zelia Banks.

They are from the same culture. Samyong is the biggest Korean. ramen brand. It's the first Korean ramen brand, actually. And they struck gold when they came out with the bulldoch flavor in 2012. So that's where all of this originates from is just the original bulldog flavor

from Samaong. And now it's like a movement. Which we do have by the way, if you want to show. What do you rate that out of 10? The cheese. I'm going to give that a three because I don't taste any cheese. It's just pure spice. What am I doing to myself? Okay, okay. This is the rosé one next. Rosei. So rosé is kind of like the vodka sauce but for toopuki. Right.

And I know the noodles aren't like perfect right now, But you know what? We're not perfect. And that's why people listen to this podcast, right, Josh? I don't know why people listen. Okay. Rose. I will say, dude, they make an incredible product.

Yeah, I know. There's you kids. Hey, you kids. Come here. Come here. You kids. When I was growing up, we had three flavors of ramen. It was all from Maru-chan, and one of them was racist.

We were lucky. You remember? I'm talking about? The racist one. That's crazy. You don't know how good you have it with all of this. We had to go to the 99-cent store that my dad worked at to get the bootleg flavors. Like Shrimp Alfredo. And that was still

pretty good. That's good. This is like such a step up. The rosé is delicious. I could eat that, no problem. I could eat that no problem. I could house that, no problem. I'm going to give that a 10 out of 10. Yum.

Is it rosé carbonara flavor? No, but there are We have a cream carbonara and a regular carbonara. And then we also have these fat boys over here. All right. So, Nicole, if you love cheese, you're going to love... Quatro cheese. It literally says quattro cheese.

That's called code switching. Learn it. Does that mean there's... We ain't some nosabo kids over here. Does that mean there's Mexican cheese in it? I don't know. It was like quatra famaji. I can't...

Why would you... They went through the time to powder three more different cheeses? I don't think so. The first one didn't taste like any chees either. The first one didn't taste like... Any cheese. Well, now we got four of them. Four of no cheese?

Sorry, not four. We got quattro of them. Well, I'm trying to get it. A reasonable thing. Okay, how's the vibe? How's the vibe? Wow, it actually does taste significantly cheesier. I guess, yeah, you quattro up the cheese.

You have no choice but. The rosé? Mm. The rosé is great. It's not very spicy. I'm only going to give it an eight. Quattro cheese, you're kind of getting... You ever just add too much hot sauce to your own food and go, well, I've made my bed.

I have to lay in it. Yes. That's what the quattro cheese is. Also, all these noodles are going to get eaten. We're going to feed them to the mythical kitchen here. The kitchen crew, they're going to love it. What are we got here? With a little bit more confident.

Okay, that's a seven. I'm going to get that a seven as well. Creamy Carbonara. We have a slightly flatter noodle. I'm sorry, do you want the first pick of the noodles? You know what it is? You are sorting through and flopping them up for me, which makes me feel taken care of. That's good.

And I deserve to be taking care of right now. I got you a perfect little bite. Vacation. Oh, is that for me? Yeah. Get that little nugget right there. Okay. Whatever.

I don't care. I'm not cleaning that out. This is what work husbands do. Yum. Noodles for their gals. Yum. This is the OG Carbonara flavor? This is cream carbonara.

I'm sorry, cream carbonara. Is that not, do they call the OG Carbonara? Something different? I believe it's just carbonara. I'm eating it all. the table, that's how much I like it. Mmm. Yo.

I don't think that's as good as the rosé. Really? Okay, go back and taste it. Both of them have whatever, like, liquid smoke in there? I love the noodle on that. The noodle on that is a fantastic eating experience. Sauce tastes better. Rosee definitely has more spice to it, but I don't know that we need that. I agree. I agree.

I still have the rosé in the lead with an eight. I'm saving myself. Carbonara, 7.6. I'm, what did, I gave rosé 10. I'm going to give cream. This is spicy. You sure you don't want a Pepsiid? This isn't sponsored, by the way.

I'm genuinely worried about Josh's thumb-down. I don't know what Pepsi did, and I don't like drugs. Let me tell you. Relax. Bulldog, hobanero lime. It has acid reducer and two kinds of acid. This has saved me during my friends. Give me a diet Pepsi'd.

No, Pepsi's zero. Pepsid max. Is diet Pepsid okay? No. Okay, this is hobanero lime. Okay, nice. No idea what this is going to taste like. I have no idea.

But I like the little cha-cha, the little cha-cha over here. Oh, Ho Chi, Bulldog trade character. Look at this cutie patootie, a little chicken winking at you with a Maraca on fire and a sombrero, racist tropes. Delicious. I'm sure. What's the vibe? Okay, I get a little bit of lime.

A little bit. Not like any discernible habanero flavor per se. It's just kind of spicy. Well? It tastes like. It tastes like a lime zest Yeah A little bit of lime extract in there

It's not my favorite I would go Picante Trent Picante flavor From Marathon over that It's all so spicy They did not Skimp on the Habanero

This really is like the hot Cheetoification Of the world though Right I'm okay I'm fine All right keep it ripping Okay Too time spicy

Oh, no! Josh, we can't touch our eyes. I don't plan to. Okay, good. I do want to eat all these noodles, though, man. God, I wish I just had a bowl of soft-boiled eggs next to me. You imagine that? Just a bite of a soft-boiled egg, bite of this?

It needs egg. Oh, my God. Too spicy? Where are we at? I got a lot of sauce on this. Grip it and rip it. Josh, this was a bad idea. I shouldn't have done this.

John. You could have done all 31 flavors at basketball. Robin instead we're here. Oh my God, that was a possibility? Yeah, come back after your baby. 31 flavors of wine. Oh, shoot. Yeah, that spice just hit me.

Is it too spicy? Yeah. Tastes significantly worse than almost all the other ones. I'm sweaty! If you eat, listen, I can really handle my heat. I'm a chili hat. I love it. I put a hot sauce on my food. If you eat the original spicy chicken flavor of Bulldog Ramen and you go, I need more spicy. You have something wrong.

You're effed up. You're effed up. Yeah. Should we have the rosé fat noodles to... Yeah, so this is exciting. This is... Turns out it says flat glass noodle. I thought it said fat glass noodle.

Me too. Oh, man. This is gonna be so good. Look at that, Nicole. Oh my god. What the hell do? They are fat glass noodles. Oh, my God.

Oh, get inside me. Wow. What do you rate 2X spicy? I'm going to give that a 1 because what the F? How's this? Crazy of hell. Ooh. I feel like a muck banger.

That could have been alternate career stress. I think we still could. You need a twist, though. You know? Make my baby eat. Baby eat spicy bulldog ramen. Wow. That's delicious.

flat glass noodle? All day, every day. This is really wonderful. I give this. Noodles are almost a little too chewy, which is the opposite problem, what you normally have from, like, from an instant noodle.

Like, all these noodles are really holding up. Yeah, I'm quite impressed. None of them have been in soup yet, so we'll see. We do have two soup ones. Ooh. Mock bang, baby! Surround sound. Oh.

Are you okay? I'm starting to, like, suffer. But you know what? Life is about suffering, right? If you just want to watch me, eat it all. No, no, no, I'm having fun, too. Rib it, Nicole, we got to send you out with a bang. This is Tom Yum, Bulldog.

That's crazy. What's in the lead so far? I don't remember. The Carbonara and the Roseae original. I think the carbonara probably is the best. The cream carbonara. Tom yum. Tom yum.

A little packs of oil they give you. This one's bad. Not bad. This one's great. You know, when you create your own problems? This is a product of my own design. This suffering is a product of my own design. I love the sewing, but the reaping.

I don't know if I'm down with that. The reaping is the problem. Tom Yum, great effort. Great effort. Three. from the company, it's evocative of a Tom Yum soup. Definitely doesn't, like, taste actually like Tom Yum soup. But, like, for people that enjoy that flavor on the go,

because I don't give it a four. God, I'm going to shit my brain off. Yeah, she's going to, she's going to shit a whole baby out, actually. It's just going to happen. What of your water breaks right now? That would be incredible. I actually went to... I wouldn't know what to do.

I'd panic. You would panic? Yeah, I'd panic. What do you mean? I can't imagine what you'd be going through, but I need you to know that I would not respond well. I would keep everyone calm. I'd just call the cops. Not like an ambulance.

I'd just be like, help. I just loves calling the police. That's not true. I've never called the police in my life. I can't. I'm sweating. My ex called the police on a guy that was stealing a bike at 3 a.m. While we were trying to move and I was like, just don't. You were moving?

They're not, yeah. It was like a lease had just ended. And then we were like, there's no overlap in the lease. So we had to like get out at night, moving in the morning. So like, just do it in the middle of the night. See someone stealing a bike at 3 a.m. And she calls the cops. I'm like, don't.

What are they going to do? Get that bike bet? Like, no, just let them be. Let them be. Cause the cops. The cops are there for like three hours taking statements from us. And also kind of being like, why did you call us? Oh my goodness.

Yeah. Just spicier. Noodles are thicker than chin. Yeah. But that, yeah. Huh, what's up? I want people to know this is not performative for the camera. And if I was at home, not only would I be slurping louder from both sides, from the chopsticks and from the bowl.

But I would probably just have two towels next to me. One, I'm serious. This is how we eat when Julia's not here. One wet, one dry So I can moisten the mess on me with the wet And dry it off of the dry This is a really good bowl This is a really good bowl of ramen

That's delicious If my taste buds weren't shot I don't think it beats the rosé That rosé is really, really nice I like the cream carbonara more than More than all of them And this is the OG We're about to try the OG one

This is the OG pool dock Spicy ramen Oh yeah, we had the spicy cheese Are you okay? What? I'm living, man. I'm sorry that I did this to us, but I didn't think, I just thought it'd be a good idea for us to do this together. I'm having the best time.

This is my favorite podcast we've ever done. I could eat spicy noodles forever. And the spice makes my pace of talking even faster. I keep crying from one eye. Is that normal? Yeah. Yeah. All right.

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We're back. We're better. Let's get it. Do you need a doctor? Do you need a doctor? No, no, I am a doctor. These feel like Halloween. What did you say?

I said, I am a doctor, dude. Don't these noodles look like Halloween? I'm a man of science. I'm an educated man of science. Don't these noodles look like Halloween? Yeah, try the quattro cheese after that one. Let me know if the cheese makes it better. Oh, there's tears coming out of my eyes.

I was going to work out tonight. That's not happening anymore. That is not happening anymore. I don't think the cheese makes it better. Oh, my God, it's Shabbat. Oh, my God. I'm going to be catatonic at Shabbat. I'm literally going to lay there like.

Hey. Stop. Josh, you made the spice go into my nose. Sorry. I don't want to try this one. I don't want to try this one. Why? It's the original one.

No, it's not. This is a quattro cheese one. We've gone insane. We don't like quattro cheese. Which one's this now? Regular carbunara. Regular carbonyar, not cream carbonara. I'm crying.

What is cream carbunar? How's this different? The packaging on this is nuts, by the way. This looks like a game boy. This looks like a game boy game. All right, original carbonara, not the cream carbure. I shouldn't have done this. Yeah, well, hey, you sewed, and now you got a reap.

It was all fun when you were sowing. huh? And then you didn't think about the reaper. Well, the reaper is comical. We got to eat all these noodles. I'm having so much fun. This is my favorite thing to do. Thank God for waterproof mascara. All right. Towards the end, so they're all coming together.

I'm just trying to make my e- laugh. Oh, that. Oh, my God. I feel like I'm sweating out my blowout, all the Beyonce. Do you get my reference? I'm just crying. What? You keep eating the spicy noodles, buddy. You're blowing sweat out.

Oh, my God. Hurry up. I'm having a nice time. Is this spicy? Is it spicy? Oh, I thought you were talking to Maggie. You seemed like you were such good friends a second ago. I didn't know that.

You knew I was here even. I can't tell of anything spicy because my mouth's been on fire for the last 40 minutes. That's okay. Is this any different than cream carbinaura? The cream is less spicy. Is it? Yeah, it has the cream element. Oh, hold out.

Anyway, I'll tell you these pro-chef's ranking. You go, well, the cream is less spicy because it has a cream element to it. Not maybe. Yeah? Was I right? I don't know. I want to be like my cat and just push everything off the table. Yeah, you're doing a great job.

Yaki soap, but no chance this finishes top. Listen, I love a nice, just wet ground noodle. This looks fun. It looks like Jia Jiangyangyang. It looks like Cha Jang Mian. But they're calling it Yakishoba. Now, what's the deal with that? What's the deal with that?

Have you watched... I dated a 17-year-old who is still in high school. Have you seen an episode of Seinfeld? Never. Yeah, you and Stevie, who are both very Jewish, have never seen an episode of Seinfeld? Crazy. Have you seen one, Maggie? Of course.

Yeah, what do you mean? we're a judge duty house don't piss on my leg and tell me it's raining she's tough she's tough but she's fair my grandma would say I'm like granny why are all the irresponsible plaintiffs minorities and all of the nice looking defendants are white do you think they're advancing

of certain message here no Judge Judy made my grandma so much more racist than she already was. God. Have you heard about the guys, though, who just scammed? They scammed every court show and just, like, making, like, $5,000 a month? No, but they don't actually settle through the legal system. The judge makes their ruling, and there's, like, a maximum payout of, like, five grand. Uh-huh.

And so these guys would, they were both, they were all improv actors. I'm not listening to you that all. They were all improv actors, and they would just make up these fake cases and go fight them out on Judge Joe Brown or Judge Judy or whatever. We want to go do that? And they would just make like $5 grand every time. We'd you want to go do that? I'm in. I have nothing else going on.

She molested my dog. And I want damages. You what? You did what? To her schnauzer? You people make me sick, she would say. You know she'd be great as a spokesperson for Carfax? Show me the Carfax.

Nigel, what are your final rankings here? My favorites, I'm sorry, when I speak. How is this stage so hot? I don't know. When I speak, words come out, I guess. Cream Carbonara is 10 out of 10. The best noodle was definitely the cream carbonara. I thought it was very well balanced.

Nothing about these noodles are balanced, by the way. They're all very delicious. I'll say that. But they're so spicy. They are, I would say, potentially day-ruining. Would you say that? Yeah, I can't work after this. What do you mean?

I'm going to have to lay in a cold bath. Yeah, I literally have to take a cold shower. I'm not, like, weak either. No, Josh is very strong. A strong young man. Josh has been strong forever. Thank you. I can't stop eating these.

I will say they have, like, for the average palate, like American palate, they can ruin your day. And we just ate 13, 13 of them, 12 of them? I don't know. Carbonara gets my vote for best noodles. I'll tell you what Also These would all benefit from an egg All of them need an egg

I will say Spicy flat glass noodle A great wild card Crushed it Never had this before However it doesn't satisfy Like eating a bowl of ramen That's a fun little thing to have

The OG spicy chicken Might be the most balanced However the one that I Well Now I kind of want to eat it The OG spicy chicken is great. Carbonara, great is a change-up. I think I agree with you that it is...

No, rosé. I think rosé is the best. Can I try the rosé again? Yeah. Let me see how it is side-by-side. The OG spicy chicken, I think I would take over both the cheeses. My least favorite here, I think the hobaner lime doesn't have a place. I think the Tom Yum doesn't really have a place in the cannon.

Two-time spicy, you're a sick. I'll just punch yourself in the gonads. Disgusting. You know what I mean? If you want to feel something. Like, Yaki Soba, that's a great bowl of noodles, right? the stew type that's a great bowl of soup

I really like the stew type spicy yeah but that said as far as like crowning the best one here I think it's between the rosé and the cream style carbonara the rosé almost has like a I'm not sure if it does

but it has like a tomatoy back that I really like I don't know if it has any it but it makes a little shot of tomato powder all these are just made with various powders I don't know man There's a sweetness in the cream carbonara that I think... Give me the cream bonara.

There's a sweetness in the cream carbonara that I really, really value. That I don't necessarily go for in a bowl of ramen nudes. But in this case, I am because it is a dry-style noodle. I love the cream carbonara, man. Is it because it's the most mild? Probably. That's probably why I like it. I think the OG is actually tough to beat.

Yeah. Like, it's really, really well balanced. You get enough, you get a little bit of meat flavor in there that you're kind of missing. Mm-hmm. You know what I mean? I'd say that's number three for me. I think cream carbonara is first, rosé is second. Yeah.

And O.G. is third. That's my ranking. What about cheese versus quacho cheese? I didn't, I didn't care for, though. I didn't care for it. The cheese doesn't taste like cheese. The quatro cheese. Give me the quatro cheese.

Please. I have a noodle on my face. Is it a zit? Oh, it is? Do I still have something on my face? Hold on. We ordered Russian food for lunch. Nicole, we got to eat a bunch of Russian food after this. We have a lot of it.

You're just answering your phone? No, I'm looking. My teeth are stained. Yeah. Smile? Mickey, am I okay? Okay, guacho cheese. It's crazy this is our job, man.

I know. I'm going to miss that. I'm so glad I dropped out of school. Mm-hmm. Thank you. Although as I'd be doing something dubbed like being the CEO of General Motors. You would have been a spy. Oh, yeah. I forgot that's what I wanted to do.

That's crazy. I clocked it whenever I, like, after, like, three months of knowing you? I think I would have been a good spy. I was like, you would have been such a good spy. I don't know. I'd like to get drunk and yet. But I guess so did a lot of spies. So everyone knew everyone was a spy. Fodge.

So what's up, man? Anything you want to say to the people? This was such a shock to my system. Spicy food induces labor? Oh my God! All right, so as many of you know, I've been tracking my activity level, my sleep, and my stress management over the last four weeks, all in an effort to not feel like crap for an extended period of time.

time going forward. We still haven't found a good acronym for that. But speaking like crap, I just ate like some of the spiciest ramen in the world and we are going to talk all about stress and resilience today. And boy, is my body feeling stressed. I can literally go into the ORRing app and I can see how much my heart rate and stress level is activated while eating all this ramen. Listen, tasty and totally worth it. But also it is really good to know how my body's responding to it because honestly I'm getting older. I'm like your your dog that you know you see start to limp and you're like oh you used to play fetch so good little johnny your dog's name is johnny for the sake of this story but for real I've noticed my body actually going through changes as I've

gotten older for instance I started dealing with this weird problem whenever we have a last meal shoot I started to break out in weird sweats like I can literally feel my body temperature rising and it's a problem that I don't really know what to do about, but I can actually track my stress levels with the aura ring, and it does show that they get very, very elevated before I have a big shoot. Now, the ways that I can actually respond to that are things like increasing sleep, which means don't stare at my phone in bed, even if it is to check fantasy football scores,

which is really important, don't get me wrong, but actually knowing how to prioritize those things is something that's really important to me to be able to, frankly, do the best job that I can to put out the best content that I can. All right, so let's check these scores and how my body physiologically responded to these romans. Yeah, there is a big variability there. Normally, I have a resting heart rate of 54, but it looked like I was averaging around 73 beats per minute while eating all these spicy romans, which does mean that, you know, I should have some more restorative time after that. Boom, I now have an excuse to nap at work. or a ring brings together sleep, stress, activity, heart health, metabolic signals, and recovery into a single holistic view of how your body's doing.

So head to ororring.com slash hotdog to make your health and wellness a daily practice. Thanks to them for sponsoring this portion of today's episode. At Capital One, we're more than just a credit card company. We're people just like you who believe in the power of yes. Yes to new opportunities. Yes to second chances. Yes to a fresh start. That's why we've held.

over 4 million Canadians get access to a credit card because at Capital One, we say yes, so you don't have to hear another no. What will you do with your yes? Get the yes you've been waiting for at Capital One.ca.ca slash yes. Terms and conditions apply. All right. You feel okay?

I'm okay. I'm okay, too. I just drink some half and half straight to the dome. I saw that. That was crazy. I went to get a diet, Dr. Pepper, I think it would cure me. And Nicole is just at the fridge, drinking half and half. And I know that because she goes, I'm drinking half and half. I also told, I finished all the lactate pills too.

Well, we feel sick. You know what that means? It's time for a little sake what we call. Opinions are like casseroles. All right, get me that first pain. Don't be serious. It's not that bad, is it? Get me that first opinion.

There we go. What are you only to sound like? Yourself. Please? Okay. Hey, Josh and Nicole. Hey. My opinion, casserole, is watermelon, preferably cold watermelon with sweet condensed milk and cinnamon.

It tastes like cinnamon toast crunch. Oh. Oh. Does it taste like cinnamon toast crunch? Well, let's dissect this a little bit. The condensed milk and the cinnamon, that certainly tastes like cinnamon toast crunch. I agree. The watermelon, I think, is throwing things off.

It throws it off. It goes off a little bit. But if you get, like, a crunchy underripe watermelon, there's a little crunch. there. You got the cinnamon. There's not really a toast. You have to be actively searching for that kind of watermelon. And that's not a fun watermelon. And that's not a good watermelon to eat. What? Hickama. I was going to say,

like, what have you got Hickama? Hickama would be crunch. But a pair, yeah. Oh, an Asian pair. An Asian pair. An Asian pair. Cut it up like squares. Remember when people are doing like, this is my healthy cereal. Nature cereal. Nature cereal. And they're like putting coconut

water on berries, which is what a fine. That sounds delicious. But calling a nature cereal is so That's been disrespectful to real cereal. Big fan of putting a creamy sweet thing and a spice on to fresh fruit. I do that almost every night. Spicy? I'm so sorry. A spice or spicy?

Spice like cardamom. What was that word? Cardam. Oh, you put cardamom on your berries? Yeah, I just got my spice drawer. I'll see a little clothea, little cinnamon, little cardam, and I'll put that in a nice little homemade whipped cream, throw that on some whatever's fresh, right? I'm so happy.

some berries. You finding join the little things is very important. Sugar-kiss melon. Do a little salt, little honey. Whip cream on a sugar-kiss melon. That's a nice time. Any fruit, cream combination.

So I love where your head's at. I would urge you... Asian pair. Explore outside watermelon. Get an Asian pair. I like to salt my peanut butter and jellies, and that's about as far as I go. Well, now I can't agree with that.

Nicole, you're a little crazy. It's the hormones. Yeah. I got a lot of those courses, too, my buddy. You have me both. Hi, Josh and Nicole. Hello. My opinion is that people need to stop seasoning their red meat.

Seasoning your red meat is the protein equivalent of putting creamer in your coffee. Oh! If you can't handle the primal taste of a steak, you shouldn't be eating a steak. All it needs is a buttload of salt, and that's all it needs. Stop putting Chicago pepper, whatever the hell. Montreal steaks. Stop seasoning one on it. Stop seasoning your red meat.

You don't need to season your red meat. Yeah. Okay, that's it. Thank you. I'm gonna, I'm gonna, I'm gonna agree. What the F? You agree? I just like salt and meat.

I, but only steak, or what other meats? What about lamb? Lamb needs a little bit of help. Pork? Pork needs help. But you think the taste of beef, one, different cuts. Steak, steak, steak. Yeah, yeah.

steak. Can I tell you what I do? Can I, no, I don't agree with that. I take a steak and I cook it with oil or tallow and then I just salt it. And then once I take it out to let it rest, I take a knob of butter and I glaze it over the top and then I add pepper. Are you disappointed? I just, I, no, I just, I, no, no, for real. No, well, yeah, it's you.

It's the caller. It's everyone is disappointed me. No, no. My own personal worldview about food could not be more diametrically opposed to the phrase, like, stop seasoning your red meat. Right? Because to me, it's this steak fetishization that I think has a lot of intersection with, like, gender in class in way that I don't. Like cool girls drink whiskey? 100%.

And listen, you can be a woman in love steak and whatever. But, like, if you were to say, look at how many women are running, like, steak or barbecue YouTube channels versus how many women are running, like, cake YouTube channels. Like, there is a very obvious gendered divide in that. Interesting. Okay. And so I think eating steak and also, especially not gussying up the steak, which seems very effete, right? So there's this idea of, like, purity and, like, oh, don't put A1 on your steak. There's this kind of little voice, and this could be something that I've just internalized, but I think. think this is something that, with especially the rise in the carnivore diet, I think has gone

sort of society-wide, there's this idea of like, be a man, just eat the steak. It's primal, right? It's primal. No, we domesticated cows. That's not wild game that people have been like hunting for centuries or for millennia. You know what I mean? There's nothing primal about steak. If you want to be primal, go like ketchup, a woodfinch, you know, and eat that. And so I don't I don't know. I find this opinion very, very strange. I think there's just so much joy in spices. There's so much joy in manipulating food to make it taste better. Yeah. You know what I mean? I agree that I enjoy the primal taste of salt and meat. I do like that combination of meat. I do too. A nice prime rib. But even then, I love some rosemary on it. Prime rib has a much of stuff on it. What about a black pepper? Exactly. Some horser radish. Basting a steak with thyme and garlic is delicious. Do it. So I don't know. It like it really could not be more opposite to how. I view food in the world. You know? Plenty of cultures make really delicious, highly seasoned steak dishes.

Sure. Fahitas. Balaklac. I love a crying tiger. Yeah. Actually, a lot of steak in Mexico that ends up in tacos, likely just seasoned with salt. A lot of like traditional Sonoran and carnazzata. There you go.

But then, if that was just in a tortilla plane or just eating that plane, I'd think it's fine. A salted beef is fine. But then you put the sauces on it. A bit savoita. You know what I mean? See. I think that's where the fun is in food. You know? My eyes like can't focus.

Yeah, it's so cold in here. Are your eyes like kind of like shifty? Dancing. It's because your nervous systems are all wired up. It's hard for me to focus on like anything. I also made it 68 degrees in here because I'm so hot. Yeah, I got that. I think I figured something out.

What's up? Like these spicy foods and the ones that I just abdicated for, I think they sort of like, they leave. to bad decision making and impure thoughts, what if we just ate like a very simple grain-based diet, you know, kind of based on like gruel and... Okay, Kellogg.

What? I think he had a point. Not with the yogurt enemas. I think he went too far with the yogurt enema. Have you ever had an enema before? No of you. No. I really want to, though. Do you want to go get clonics? I think they do two-for-one deals. I don't know if we're there in our relationship yet. Yeah, we are. Where I'd feel comfortable with that. Are you for real?

I mean, they really go up there, right? I know, but we're not going to like, look at it's on a couple of massage. It's not like me and you lay next each other. I'm like, hey, so. What the f*** would we go together then? It's a coupon thing. What do you mean? They have coupons for enums?

You don't, have you ever been on a, what's that one coupon site? I can guarantee you, I have not. You've never been on Groupon before? Groupon still exists. Two for one colonics. No way, Groupon still exists. Even if it doesn't. What about like a two for one like a kickboxing class or something?

I don't take that. I'm pregnant. I don't want to do kickboxing. After the baby. You want a colonic while you're pregnant. Frightening? You can do that. It's going to flush the baby out. Baby's going to come out like a white water river raft. You're not listening to it. He's going to come out like a slide at wild rivers.

You're not listening to me. Yeah, Groupon still exists and we could get a two-for-one clawing and I think it'd be, what do you mean? Maggie, what's the best Groupon available for our area right now? What do they got? Let me take a look. You can get carpet cleaning for up to five rooms or upholstery care. Okay, for how much? $22. Is that per square footage? Wow. A lot of carpet cleaning businesses on Groupon. I really need to clean my carpets.

Yeah. Salon, scalp care. Like, you'd think it'd be like, you don't understand. Like, you go at like 11.15, then I go at 1215. Meg, you scroll up. There's just a, there's just a group on for OZempic. You want to go 50-50 on that big guy? Semi, semi-glutider.

Not just fascinating, there's a group on for it. They show three very thin white women in the photo. Well, what are you going to do? What are you going to do? One more opinion? Hi, Josh and Nicole, and maybe John Gabris. He's a lot of fun. I hope he comes back.

Oh, I hope John Gapers is going to be. He was really fun. He can come back. What food do you think should be only regional? Like, for instance, I think gombo should only be available in the European. Oh. This is fun. Bye.

So, like, safeguards? This is a very fun question. So, like, Neapolitan pizza should only be made in Nepal? Yeah, because I'm not. I'm curious in Napoli, in the Napoli, Braggia. I wonder if he means, like, there should be regional boards to protect it, or if he just means what is the food that has, like, the highest rate of utility when it is only eaten in that area?

Like, what gets so much worse outside of that particular area? And I think, like, gumbo is an interesting one. Like, things, a lot of Cajun food, because I think what people don't realize, it was a super big trend in the 90s, in the 80s and 90s, like Cajun food, black and red fish from chef Paul Prudome kind of like swept the nation.

Emeril. Emeril Lagasie. And then ditto with Southwest food. So like the Bobby Flayification foods a lot of people eating like, you know, I don't know,

black bean, toastada salads, whatever. Like that kind of comes from the same era where Cajun food exploded. So you went to a California pizza kitchen

and they'd have like Jambolaa Fettuccini. Yeah. You know what I mean? Which it's like Cajon Cajun Fettuccini Alfredo, right? Yeah.

That era, but like a proper Louisiana gumbo weather it's gombo zeerb whether it's like a seafood gombo or chicken and sausage gumbo and the seafood and the sausage they should never mix I learned that when I was in Louisiana really yeah so it's the thing but that's like there's so much technique to that dish sure yes it is very I remember learning about it in school yeah well filet powder in there you know ground up gumbo's a great example of that what else is there I don't know you know I don't I can't think right now My mind is 50 million places I do like your take I think gumbo should be protected I think we should start putting gumbo style stew

or gumbo style soup on menus that do not make gumbo the way that they make like yeah like DOP tomatoes and stuff like that for Neapolitan pizza Let's do it Central I agree with that

Central Texas barbecue is another one of those things Okay That's like Like brisket? Like brisket yeah that like outside of Central Texas But there's like now a lot of people Who are really into the craft

So they're getting like very good elsewhere Like it's so in vogue, it's crazy Bagels are another thing That now people have gotten Montreal style bagels That's a good one that is very specific Pizza everyone kind of figured it out Everyone kind of figured it out

People are figuring out the foods Yeah they're getting real artisanal with it What's like the best American regional food that you've had in that region. I don't travel that much. Unfortunately, like, what, Chicago Deep Dish? It's the only thing I can think of. Yeah.

That's the first thing that comes to mind. I had at Luh Malnades and I had it at another place. I like Lumal Nottis. It's significantly better there than it is when you go. I always try and get, like, regional foods where I travel, but, like, you know, I go to New Jersey and you get, like, a disco fries and, like, a Taylor Him sandwich on the beach. And, like, do we eat anything in New York?

Like, when I go to New York, do I eat anything there that special? I mean, I always get, like, pizza. And it's good pizza, but also, like, I think we have pretty good pizza in L.A. Not as good, especially not as good concentrated. Yeah, it's also, the pricing is so crazy in L.A. Yeah. It's so expensive. Like, a slice of pizza.

I had one from a place called Flower and Brentwood. It was like five bucks for a slice of pizza. In New York, it's still $2 for a good slice. Yeah. I got a thing on this more, nothing's really coming to mind outside of gumbo, but that's a great example. Great example. Like Colorado green chili. That's a great regional food.

I wouldn't know. I've never had it. I've been, and I got a slopper. I got a Pueblo Slapper in Denver Cool, man You know Next, Maggie, please You know

I used to eat Wholeweight Sacco cream Barbecue sauce and ham sandwiches No hello? Every day When I was like Four to seven

Probably Huh? And they were so good Now I look back on that And I don't think That sounds very good But yeah Let me know what you think

Of the pod You know Hold on You know what my mom would say whenever I wouldn't say hi to her? I just start talking. She'd be like, are you hungry? I'm like, no. She's like, why did you eat your hello?

Oh, that's good. Salameta hordei. Thanks, mom. Salamatochordi to you as well. What did they say? I think was it a whole wheat, barbecue sauce, and ham? That sounds good. That was jarring for me.

No hello? It was just, it felt very transactional. You know what I mean? And I don't know. We don't do transactional relationships. I've never, no, no. This is a two-way relationship between. Hi, how is your mother?

Yeah. Oh, she's dead. Oh, me too. Well, you know, it'd be like that sometimes. Ham whole wheat and barbecue sauce. I would eat it. But I love what they said about... But I don't like ham.

I don't eat a lot of ham. I'm going to tell you. You're really needy today. You're really needy today. This is incredible. You're like, I don't like ham. You don't have to eat the ham. I'm just saying, I never really have, like, ham cold cuts.

Like, it's not in my wheelhouse of cold cuts. What's your favorite cold cut? I love mortadella with the pistachios and black pepper corns and the fat in it. That is a nice treat. What kind of sauce would you put on that? You're making a little sandwich on a little sandwich. The sausage? What kind of sauce?

Yeah. On the sandwich? Yeah, if you make a sandwich with the mortadale with the pistachio on the black pepper and the fat, what kind of sauce is put in on it? I think like a garlic a yoli would be really good. Yeah, and my few basil leaves? A couple of basil. It sounds wonderful. You would do like the strachatella on it, maybe some roasted pepper.

I've never done that. It's really nice. A little dresserugla. Okay, maybe later. So this person put a ham barbecue. We're going to talk about them if that's okay. If you feel taken care of enough. Why are you?

Oh my God. This is my last episode. I know, and I'm afraid of losing you, which is why I'm pushing you away. Josh! Back to their sandwich. I love that they talked about a thing that they used to eat all the time when they were a kid and now being kind of just disgusted by that because I have that memory too. What's your food that did that to you?

It's so weird. and it's also barbecue sauce on bread, but it was with, like, a chicken cutlet. Oh, like a bread of chicken cutlet? Like, but, like, a crappy one that you'd, like, get at, you know, the Walmart and then microwave and put it on just a hamburger bun with barbecue sauce. When I was a kid, I could swear that it was just, like,

the best taste of thing. Yeah, really. And then, maybe, like, 12 years later, you know, it was like an adult. It's coming up. I ate it. And I was like, wow, this is disgusting. And I'm not a man who does disgusting thing.

so I was very confused by it. What a, what a, a noodle, when I burped, a noodle came up like a tapeworm, and I had to swallow it back down. Hey, we've all been there, huh? I've all been there. What kind of a, what kind of barbecue sauce is like your favorite? Oh, we're asking you for the question. Oh, this is very fun. Very fun.

You know what? When I was a kid. Yeah, when you were a kid, what was it? When I was a kid, it was whatever was on sale. I never loved Casey Masterpiece. It was whatever was on sale, but when Bullseye went on. sale. Let me Google that.

Bullseye barbecue sauce. I think it just has the most liquid smoke per flu an ounce, which is why I loved it when I was a kid. I would have never seen this before. The bullsies still are, they still kicking? I haven't had it in so long. Yeah, you can get it in Walmart or pavilions. They would have like a jalapeno barbecue sauce, a little muskete, little hickory,

that's so many different ones. And then I went on a sweet baby raise cake, which I still do really enjoy. But then now I'm pretty resolutely a Stubbs man. Oh, really? Yeah, sweet baby raised is just a little. a little too sweet for you know for an everyday use Stubbs has like an original

and a spicy version and it's a lot more kind of tomatoy and vinegory A lot more kind of whole spices in it Really great stuff I really love Stubbs Also I believe Stubbs the first ever black pit master In Texas I believe it's still a family-owned company Maybe dope

Or at least family still has Equity in it and she's like a good sauce Good product, good people Great Nicole we got to talk about it, you're leaving us. No, I'm leaving us. I'm actually, I'm genuinely

I'm going to cry, but not because of spicy food. I'm probably just going to cry. Yes, what would you like to talk about? It's funny because Josh is my boss, so, like, him doing this is, like, kind of business-related, which is your exit interview before you come back from maternity leave. This is literally my exit interview before, yeah. No, no, I just wanted to, I wanted to give you a very sincere congratulations.

And I've also done this off-camera, but I know how much it means to you, and I know that you've always said that you wanted to be a mother and I've always looked at you as somebody who's going to be a great mother and so I'm just so happy, Mazel to you and David and your baby girl who you have named.

Yes. And we can tell it, we can reveal the name now, right? No, no, no. So her name is Joshuaette. It's very sweet. We don't know who she's named after. But no, I'm just so excited for you. I hope you're excited.

I'm very excited. I think it's going to be such a transition to, like, work all the time. And then not. You know what I mean? Yeah. Just like seeing everyone's faces five days a week. And then not seeing everyone's faces is going to be a real big transaction.

Transaction. What is it called? Like a, I don't know what words are. Transition. Thank you, Maggie. Like, I know, I'm just going to miss it a lot. And, like, having this, like, platform to, like, speak about stupid food things. But it's not actually stupid.

We won't forget you. I know. I'll be back. I'll be back. Hopefully, knock on wood. I'll be back. And until you're back, we're going to have some, like, rotating guests on here?

So many. Josh is going to have so many new friends to talk to and he's going to build so many relationships and it's going to be great and you guys. I'm taken.

My work wife is pregnant. My work wife is at home with her real life child. And then Josh will show him. We don't have a work child yet. We used to have Trevor when he was younger, but now he's a, he's grown.

It's a full grown man. Out of the nest. He's almost got a wife. He's very close to that. We really raised that boy from a pup, you and I. Dude,

what do you mean? Yeah. We've been doing this for six years. We've done a lot. We've done a lot in a long period of time. What do you mean? It's six years. I can see the sincere changing mind when you went from saying,

we've accomplished so much and so little time and then realize that it's been a lot of time. No, it's actually been a lot of time. Yeah, we've won like 19 Signal Awards, dude. That's huge. This podcast has been great. And I love the listeners and the viewers and the hot doggers. Are we calling them hot doggers? We're a weiner World.

Weaner Worldians. Shout out to Weiner Worldians. Yeah, I am. Thanks for putting up with all of our antics. Six years. We never actually named our damn fan base. We just did. We just did Wiener Worldians.

Weaner Worldians. Welcome, Wiener Worldians. I'm going to miss you guys a lot. So thanks for being so wonderful. I love hearing your voices and your comments. So I'll be back soon. I promise. Okay?

I'll see you very soon. Stay smoky, Wiener Worldians. That's what we say to him now. Oh, I'm going to come up with so many new catchphrases when you come back. I hope you have so much fun. I'm gone. I promise I won't. No, I won't. What do you mean? I won't. In honor of you, I'll tell them. I'll say I can't. You're going to be miserable? Can I have fun? Yeah. No, I can't. No, go have fun. Go. You just sew my wild air. Exactly. What is it called? Reapen and sewing

like we did with those spicy noodles. It's going to be a rum spring out there. Yeah. Run through this damn podcast world. Bobby Lee, get your ass over here. Thanks. Bye.