A Hot Dog Is a Sandwich - Trying Our Subscribers’ Craziest Food Confessions

Episode Date: October 7, 2026

Today, Josh and Nicole try YOUR food confessions!

What's your biggest food confession? Sometimes if I have a squeezed bottle of homemade ranch in my fridge, which I often do, I'll just sort of open my mouth and squeeze ranch dressing right into it, just to kind of get a little taste of something. Kind of like the way that Tony Soprano used to eat gobble gul out of the fridge shamefully. I'll just sort of do that with straight ranch dressing. 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.

My back is itchy. And her back is itchy. My name is Nicole in Idy. Hi, I'm also the host of this show. And that felt good to get off my chest. Finally, after one lost. You used to call me, Tony Soprano, whatever, I would sneak some cured meats. in the fridge of our work office.

Yeah, it's one of the greatest shames and most delicious shames you can do. Yeah, I love making a homemade creamy salad dressing and then using that for everything but salad. How interesting. I do not microdose dressings like that. Like, if I make an aoli, I'm not like fingering the aoli

and rubbing it in my guns. Oh, my God. The best bite of food in any kitchen is when you've made some sort of aoli or spicy mayo or, or a salad, creamy salad dressing in a bowl. And you've used your silicone spatula to really get it all out into the mason jar or whatever you're doing. Right.

And then you take that silicone and you get just, like, like half a teaspoon. And it's kind of warm because it's like it spreads so thin that it warms up to room temp. You know, and you just lick it off of the silk hat. So as you can see, the confessions we're going to listen to. We're going to listen to our subscribers' craziest food confessions. Now, confessions have an air, I would say, of shame. There's shame, yeah. Attached to it.

A lot of shame around food for people. Yeah, things you do in secret, things you do to get a rise out of people maybe. You know, so this isn't anything people are necessarily proud of, I would say. There's a lot of, what's another word for shame? What's another word for shame? Is there another word for shame? There's probably a ton of words, tons of words for shame, but I wasn't prepared to go to the source in this one. Well, you know so many things.

That's what I thought. Whatever. So we are here to try some. And let me tell you, I prepped this episode and there's some shit going on. There's some F.S. A major F.S. I'm excited to see it. What are we?

Did you see any, did you notice any themes? Because, like, for me, it's mostly salad dressing-based shame. Years are also. I'm like good series. Like, I don't even, I don't know. What are other shames that I guess we're about to see? I think it's, like, shoving high-calorie foods in your mouth and one will see. Yeah, like, like, I guess the ranch kind of.

falls into that. But you know, like, my dad used to just, like, eat sticks of butter. Oh, wow. Classic gays. My mom also, like, she loves, you know, my mom would do when she would open a stick of butter, she would take a little bite. Yeah, yeah, stuff like that. Why? I don't know.

I don't love butter like that. I love mayonnaise like that. Oh, I like butter like that. I love some crunchy sugars. Just a little crunch on white sugar. Oh, my gosh. Have you ever had a sugar cube, like a Persian sugar cube before with tea? Is it like a rock candy?

No, no, no. No. It is a literal cube. Yeah. Have you, you've never had a sugar cube? cube before. I've had a sugar cube, but then you said a Persian sugar cube. It's like, so a Persian one is like, like, hardly packed. Nice. So there's like, there's like sugar cubes that kind of like dissolve the second it touches your saliva. Yeah, yeah. The Persian ones, you kind of like,

it kind of cheek it. Nice. And you literally have it into side of your cheek and you drink it and the tea washes it away ever so gently. Oh, that's fun. Okay, sorry. That's fun. We got our own little. Okay. So I will say I went through all of these two. Yeah. And we didn't pick any of these, but a huge theme was putting ketchup on blanks. So many, you're right. That was a lot of ketchup-based ones, and I didn't put a single ketchup one. We've really done the ketchup-based thing to death,

and also it's very cultural. You know what I mean? Yes, I think that's fair. You know what? You're putting ketchup on spaghetti, ketchup on pizza. Right, right, right. It's all fair game. We've been there done that.

Ketchup covers up a lot of stuff. Yeah, ketchup covers up a lot of stuff. But you know what? I don't think we're going to be covering anything up with this opinion. All right, Logan, do you want to play the first confession for us? Hi. my crazy food confession is that one time I ate orange chicken and vanilla ice cream together in a bowl. And let's just say it was not good.

And now that ruined orange chicken for me. This is crazy. So I think we might have to put it in a bowl together like this, like so. That's nuts. Is this lactate? Is ice cream lactate? Yeah, yeah. Why would it be lactate?

You lactose intolerant? Yeah, but I eat ice cream and cheese. I don't know. knows nothing. Tell them up? Yes. So, delicious ice cream, first of all. The reason why I thought this one would be nice to try is because, you know, we call Panda Express Sweet Meat, right?

Yeah, yeah. Sweet meat plus ice cream potentially good? I don't know. Maybe there's something there. Maybe the MSG completely overrides everything. If you noticed what I did. What did you do? That took a bite of vanilla ice cream and enjoyed it.

A bite of orange chicken and enjoyed it. Because I am not anticipating enjoying these things together. I did not enjoy that. I enjoyed it for a millisecond. Ice cream on savory food. There's a bit of a fine dining trend. People being cheeky. Yeah, like Parmesan ice cream.

Horse radish ice cream, Parmesan ice cream. And you do it on something. I've had like a shaved horseradish grenida or whatever the hell on like a tartar. Sure. That's cool on oysters especially. Yeah, yeah. It's like the oysters. A snow.

Ice cold. Great, little safery snow ice. Awesome. Seawater ice on some pickled mussels. the problem with this. Is that this is just orange chicken and vanilla ice cream? Yeah, is that like orange chicken? Great, hot.

Vanilla ice cream, great, cold. Uh-oh, now they're going to meet at the worst temperature in the middle. That was really, really disgusting. So I agree. Like, this is, I'm ashamed that you did this. This is bad. I don't know, man. Better than I thought it'd been.

Are you finding some good parts to this? It tasted good for all of, like, a millisecond, and then the overwhelming MSG. I'm going back in. Oh. The overwhelming MSG and chicken. Wickeniness just ruined it. It ruined it. Also, there's like, is there garlic in there?

Yeah. Like, it's just, like, not... It don't make no sense, Mr. Josh. Somehow, that's way better than I thought of a baby. Really? I despise it. The garlic and the ice cream reminds me when Jennings did... I don't have finished chewing.

Mm-hmm. And Jenny's did everything bagel ice cream. I remember that. At first, I was, like, kind of second bite, because there's the granulated onion and garlic. And I was, like, kept eating it. I was like, oh, I just think I think I like this. This, it's like, um...

the honey mayonnaise or the sugar mayonnaise on a honey walnut shrimp. You know what I wish? You know what... It's not great. You shouldn't do this. Don't ever do this. I wish it was just orange chicken sauce on top of ice cream. Yeah.

No, that's interesting. And then what if also you made little tempera flakes to go on top? Like, yum, yum. We should do that. Yum, yum, yum in my tum-tum. It actually sounds really good. Yum, yum in my tum-tum. That makes sense.

It's like an ice cream. Even like take the garlic out and just use ginger because ginger can go with sweet. I think it be really nice. God, why do I just love problem solving so much? What does that say about me? I love Panda Express. I'm a Gemini. What state of mind do you think they were in when they did this?

Lonely. I think they were lonely. You think they were lonely or Stony Bologna? Lonely, lonely, lonely. Or both? I just think, like, just cry for help. I don't think there was any illegal substances coursing through this person's veins. I think, pot legal nationwide now.

I don't think so. I don't know. Not nationwide. It's like getting there, though. What about spice? Oh, God, no. That's our one PSA that we can confidently say is don't do spice. Don't do spice.

Don't do spice. Oh, my God. Do you remember? Yeah, there's just a class of, like, things that were harder than hard drugs. You know what they're into now? There's this little blue bottle. It's like a blue bottle. It's called compo? No, it's not called compo.

Cratum. Have you heard of Cratum? Yeah, Cratum. There's a beer. stuff going on. Don't do cratim. Don't do spice. I don't know about marijuana.

Seems kind of nice. Officially from the pot lobby. Legalizing. I never want to do this again. No, me neither. Me neither. This is a way to start. This is a way to start.

Wow. What else do we got? Okay. Logan, load up the next one. Hi. My name is Jesse. Hello, Nicole. And Jason.

Jason Bourne. The other one. God, you do not look like a Jason. I'm here to give you my food. No, you're such a tough. It is, and this is a real thing that my family would have. It was a drink that was three parts milk, one part chocolate sauce, like a produce chocolate sauce, and one part orange juice, no pulp orange juice. 311.

Yeah, it was a drink we have around Christmas time, just sort of as a treat, I guess. And I still have it every now that whenever I have, Facebook. family gatherings. So I don't know how sacrilegious that is or not. It's crazy. Yeah. There it is. Bye. Bye. Bye. This is crazy. So 311.

311 is what Mr. Jesse said. You're a little bit off. The number's actually 9-1-1 because that's what I would call if I had to try this. Or 9-99. If you're in the UK. I'm not good at like... You want me to this? Yes. You're good at this. I feel pretty confident. I'm an amateur bartender. I feel like you get the vibes.

Tinder Yay, we're looking for me. I've had our Hershey's chocolate syrup in a long time. It's really coing. It's like coingly sweet. I know. Does you shake it? No, it's pulp free.

I still got to shake it. Okay, fine. Look, it's thicker at the bottom. We got to do this right by Jesse's family. You've never heard that one before? What? What? You've got to do right by Jesse's family.

You've got to keep shaking your shit. Keep shaking your shit. Okay. One, one. That looks like a lot of Syrup, young man. I think you're way off. For those of you at home that don't know what's going on if you can't.

See us, Josh is literally layering this like a beautiful cocktail. Like a mind eraser. Josh is like that one guy Tom Cruise in that movie bartender. I don't think the milk's going to layer, so you just got to go over there. Is the movie bartender? Yeah. I've never seen it. No.

Josh is like that one bartender in that movie bartender. Okay. You put a lot of syrup, bestie. Dude, it's a three, like, that's the ratio. That's crazy. No one would ever do 3-1-1 on chocolate syrup, but this is a treat. And with chocolate milk, do you want to try it first? I think this deserves ice.

I would put this on ice and I put a shot of rum in it. You go first. You have a sip first. Oh, me? Oh, wow, what a gentleman. I like chocolate and orange. What's the, what's the chocolate and orange in Britain that they eat all the time? Oh, my God.

I grew up eating that. What's it called? I don't know. It's got like a guy's name. Robert's chocolate orange. Vladimir. Baines chocolate orange? What is it?

Berries? Berries? Terry's chocolate orange. This is almost the most clear case of like, boy, I'd be having a good time if there wasn't that orange juice in there. But then you're just drinking chocolate milk, of course. Upon third sip. I don't eat it too.

I could drink a whole glass of this. And if I was, Jesse, if I was with your family in the holidays, like I would sit and have a glass. I'd talk to Nana about what it was like during the war, whatever. war it was, you know what I mean. Yeah, I would talk to your grandma about war as well. The Falkland Islands War, you know what I mean? Yeah. It's good.

Yeah, I'm kind of not hating it. Yeah. There's a little bit of vaughn. There's a little bit of vom. Josh, upon third sip. What do you feel upon third sip? It's kind of good. I love, can I tell you what I wish this had instead of the orange juice?

Can I guess? Yeah. Sparkling water. That's just an egg cream at that point. That's delicious. And that's delicious. No, orange zest. Oh, yeah.

Terry's chocolate orange, it's probably just artificial orange extract. Which also is probably just coming from orange, right? Right. It's probably actually a natural extract because orange I think is very easy to extract. You know, like, literally, like, the essential oils are like right there. It's just easy to get orange extract. Oh, I remember what you called it. People told us those volatile oils, volatile.

Volatile oils. Or volatile compounds is what you were thinking about when it comes to olfaction and sense. Yeah, yeah, yeah. Sorry. I want that, but I don't want the acid. Because I don't like acid and chocolate. That is totally... I don't mind acid and chocolate.

I think there's a place for it. I don't know if a beverage is a place for it. Yeah, but I think like if you're... But I've had a bonbon with like an orange cream inside that was like a little acidic. I'd love that. I don't like the... You're like the raspberry raspberry butter cream. Like the Seas C's candies raspberry butter cream.

That's a fun little treat. CBT. It's a fun little treat. Would you ever go to Seas and then just get a free candy and then go? All the time when I was a poor child. But now I can't. abide by doing that. Julia will still do that. She'll walk in and get a free candy.

That's my girl. Also, though, we buy, Susan, I know you're listening to this, and I'm going to divulge something that your daughter does. You know, like, every time you do us a favor, you feed the cast, you go out of your way to do something. Julia, like, gives you, like, was it the chocolate-covered molo's or something from C's? Scotch molo. Scotch molo.

The best. She just bought it in bulk like a while ago, and we keep them in our house, and she's just been doling them out. Okay, so your wife is a smart shop. But it's not, no, but it's not like she's, like, going to see. I don't know, it feels weird. It feels like cat treats. Well, does it work?

And I'll tell you what, Susan, we don't keep them in the people food pantry. Oh, no. We do keep them next to the cat food. I think just for, like, one, it's where, because Julia knows I won't eat it then. You know, because if it's not near the people food, but it does feel a little bit like we have rewards for Pippin and Pan and then rewards for Susan in the same. They're like, see. Like, they're not... Yeah, sure.

You know, but it does feel... I don't know. It feels a little dehumanizing. Are the tasks that she does normally revolve around the cats? Yeah, maybe that's it. Maybe that's it. I'm trying to, like, get into her mind, you know? I'm trying to Chris Angel, mind freak it.

Yeah. Yeah, I think it is mostly cat-based. So maybe... Maybe that's it. So Julia, because, like, Julia will, like, pull out the cat food for season. Like, pull out the cat food, pull out the things. Just to make it as easy as possible. And then...

Yeah, so it's all sort of... It's all together. Zapping said, Jesse, I'm coming to your family reunion because that was delicious or whatever, Christmas. This is infinitely better than I thought. Yeah. This is pretty nice. Yeah, I'm sorry for ever doubting you.

This is a confession that I would do out in the open a lot more. You know, my little thing that I do like this is? Tell me. I take, so I have the Fair Life, the 2% milk, because that's what Julie likes to drink. Yeah. And then I'll keep a quart of whole milk for cooking. Okay. But the Fair Life, it's like the same macro as a protein shake.

Okay. If, like, I'm at night, and especially if I'm a little hungry before bed. and I can use some protein, but I want a little treat. I'll just take the Fair Life milk, and I'll add a really quality vanilla extract and Splenda, and I'll shake it and put it on ice. So, vanilla milk? Yeah, vanilla milk. You make vanilla milk.

I think vanilla milk is diet vanilla milk, sugar-free vanilla. Wow, that sounds delicious. It's so wonderful, and I shake it on ice, like I sell frothy, and then I drink it. That sounds freaking delicious. It's best. It's like a little e-d-coded. Why? Milk is good for your bones. A bunch of science-y skim milk in the...

In Splenda? It's okay. It's 2%. It's 2%. Milk's good for you. I love it. Milk does a body good. Milk does the body good.

I believe that. People say their body wasn't mental processes lactose. Mine was. Mine wasn't, but I'm still going to drink it. Lactose is intolerant to this guy. Zero tolerance policy.

And that's especially with lactose. What's going on? Okay. I'm ready for the next one. I want to curdle that in my stomach by drinking Dr. Pepper. Nothing beats the feeling of traveling to a new country and connecting with people in their native language. But standard study methods rarely give you the specific vocabulary you actually need.

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20% off. That's Rosetta.com slash hot dog. Gonsomitas, thank you, right? And then me enhamlida is, you're welcome. I don't know, but anong means hello. God, we're basically fluent. All right, this is our third confession. Let's go. Yeah. Yay. What is it?

What is it? Huge fan, long time watcher. Congratulations on getting on Netflix. I have been watching it religiously in the background. Oh, thank you. My weird thing that I do is after grilling meat, after you let it rest, I like to drink the blood. Yeah, man, that's my thing. So, yeah, I have a great day, guys.

Bye. That's an alarming little confession, I guess. Bottoms up. God, these are our fans, huh? Bottoms up. Okay, I wouldn't just drink it. I'd do bread, but... Did you guys see his tongue curve over it?

I'm just going to lick it, like, a cat. That's a good time. I feel weird. I feel weird inside. Really? Yeah. Normally I don't. Normally I don't.

It's like, listen, it's good, but there's also like... humanizing for you? No, not not. Not dehumanizing. No, no, no. Like, alien dildos filled with eggs is dehumanizing. This is fine. Oh, I wasn't there when that happened.

Are you okay? Was that okay? Yeah, yeah. Okay. There's more than just blood, right? Like, there's like albumin. There's, you know what I mean? Yeah, there's like secretions.

Yeah, yeah. And it's not even blood, to be clear. Yeah, yeah. I was going to say it's because there's no veins in here, right? Um, there's blood in muscle tissue. Yes, but not like that much. Yeah, sorry. Yeah, yeah.

It's, I don't know how science works, but all I've heard is that people say that the red that comes out of meat is not blood. And they're like, no, it's actually just hemoglobin. It's hemoglobin. I believe it's he. Heem. Yeah. What makes meat red? Is hemovin?

Isn't that part of blood? Yeah. Myoglobin. Myoglobin. Yes. Moglobin. Blood is hemoglobin plus plasma. There's deoxymyoglobin, oxymoglobin, and metmioglobin.

Oh, gosh, dude, I'm too dumb. I'm too dumb to know the difference. What I would do, check this out. Boom, toasty bread. Toasty bread. Me and Julia, we're talking about, this is a question for both of y'all. What's the single best bite of food in Los Angeles? Single best bite.

Because I was thinking about things like certain types of meals like cabob or Korean barbecue. even a big Korean soup, hot pot, whatever. It's like, there's no best single bite from that, but the experience is some of my favorite eating in the world. Like, single bite of food. Shoot, might be a French dip. Filippe's. First bite of Filippe's French dip.

Dude, that was up there for me. That was up there for me. A nice, like, perfectly mud. It'd probably be the third bite, but, like, you get deep into the meat. With a little mustard. A little mustard on there. The orange peel beef. Orange peel beef.

Oh, yeah, that's so good. Genghis Cohen is, it's a really unique style of Chinese food. we really don't get in LA. I need to go and just like have a date there. Dude, Genghis Cohen rules. But I was, you know, the end, the butt end of a chicharon burrito from burritos La Palma. That's all that's been up there for me. The Sontam Liao from Kim Thai, the sticky rice, that fermented crab and it's so spicy, whatever.

But then I started thinking about at Rehpublic, they do the roast chicken dish. And they have a thing you can get where they take a piece of bread and they put it underneath the roast chicken. and this bread gets fully soaked with all the juices from the chicken and the fat. And then what they do, that bread is fully soaked. They put it back in the oven. So it all like evaporates out and gets crispy. Oh, what a step. That's a crazy step.

They have trapped the soul of the chicken inside this one just like crouton of bread. Whoa. And so that's what I love. Like bread soaked in meat juice. Yeah, I mean, that's my favorite food of all time. Yeah, it really is. Persian, like Persian. Persian cabob, typically what they do is they put a bed of lavash underneath it to catch all the juices.

And then once all the cabob is done, there's a literal, it's a blanket of meat, juice, soaked bread. And it has this beautiful texture of like soaked bread. And you rip it and you just shove it in your mouth. And it's one of the most delicious flavors in the world. And it's also a term for the little sister of a woman who just got married. which is so misogynistic, but it is delicious. She's the bread under the cowlop. She's not even the cabbo.

She's the bread underneath because it's the best part. So I would want to rest all of my meats on bread. You should start, yeah. That's my pitch. People should start doing that. I agree. Just have like a little old blanket of lavash. Hell, even like American barbecue served with Wonderbread.

Yeah. It's the same exact concept. Yeah, I made a dish like this when I was cooking with Babish out and can. And I don't think people saw the vision, but I did. So I was kind of confusing. I was kind of like shrimp and scalloped like fajitas. These just the most beautiful peppers I've ever had. And I was like, I want to make like sizzling fajitas with these. And beautiful, they're called queen scallops, no saint-Jacques, and beautiful prawns, even the onions that were wonderful. And I made like a spicy espalette pepper rue.

Love esprit. Yeah. And it was, it was awesome. But I served it. It was all family style. And I couldn't find tortillas. So I was like, whatever. They have a ton of, like, Lebanese food out there. So there's a ton of, like, you know, lavash flatbread. And so I was like, what I can do is I can just cut the lavash into, like, squares and just shingle the entire plate with it. Serve the scallops and shrimp and peppers and all that on top.

Right. And then people just kind of like grab. Loemez. Yeah, it makes little like loggmez, but it's already kind of soaked. And, like, nobody took the bread. People like the shrimp and the scallops off it. I think they were like, didn't know what to do with the salmess. soaked bread.

I was like, that's the... Soaked bread isn't very common. I know. Maybe if it was a crepe, people would have been more inclined. Or if it was like prepared bites, you know, if I had like rolled it up in a little burritos. But I was like... You wanted that open presentation.

Yeah, but I was like, it's almost like serving it on rice or serving it on pasta. But like people didn't... Well, I think bread is a common food, right? Like people don't associate... People think of it as ornamental kale. Like, you know? Yeah, or like something that, you know, is on the side. It's, you know, yeah.

It's not always a necessity for your meal, I think, is what people think. It doesn't, like, people aren't used to bread interacting with meals in certain ways. Which is weird because that's all I know. Yeah, no, for real. That's literally all I know. I agree, yeah, yeah. If I'm eating a runny egg, there's always a piece of toast near or close by. Yeah.

Always, always. This wasn't that bad. I mean, it's, it was a little bit, I don't think. It's pretty medium in there, Josh. It's pretty medium in there. Yeah. It's pretty medium in there. I...

This made me feel feral. Yeah. Yeah, I was a little crazy. Kind of Buffalo Bill-esque. Oh. You know what I mean? I can imagine Buffalo, like, it's kind of a psychopathic thing. Wait, was she a great big fat person?

Wait, would she a great big fat person? Wait, wait, did she drink the juices of the burger? I love that. You know, that's what made my sister become a criminologist. This guy, drinking the beef juice? No, silly. Watching signs of the limbs. Okay, next one.

Next one. I can't help but laugh at that message. My name is Abby, and I'm from Connecticut. And my weirdest food confession is that I, once in a blue moon, actually a little bit more frequently than that, get a craving for canned green beef. and I eat them straight out of the can. They don't even have to be hot. I eat them cold with a fork. And then I drink the juice out of the rest of the can,

which a good bit of sodium, but that's all right. I open a can with a can opener and then use a magnet on my fridge to open up the can so that I don't cut my fingers. And then I will eat them straight with a fork and drink the juice. Thank you for listening. Terrible news, we have no forks We can do a spoon You can do a little shaped spoon

And we don't have A metal can opener because We don't got it like that What kind of, did you grow up eating canned veg? No None? Maybe corn Yeah, canned corn

Maybe corn Oh, I grew up Oh, that's frothy I grew up in a lot of canned green beans I kind of want to barf A lot of canned corn I kind of want to throw up I'm sorry

Oh I'm really gonna do it. I'm gonna do it. I'm so bad. I mean, it's just, you know, it's just... I am bold, I'm strong, I can do anything I said. My mind, too. It's bean water, man. I'm gonna throw up. It's a little thick. It's, it's well-seasoned.

It's well-season. It tastes like metal. The thing I didn't remember is there's kind of like, it makes sense that there would be like, you know, a little thickness here. You used a bucket? Can green beans are such an stuff is favorite for me. They're actually, they're usually a lot in, like, soul food.

They'll put some, like, hamock in there, a little turkey neck. Oh, my gosh. They're so off-putting. Hold, let me try it again. They're cooked to high heavens. It almost tastes like heart of palm. They do. Yeah, yeah.

But, like, I wasn't expecting that. Yeah, yeah, well, you got to, like, you know, cook them in the can. You have to cook them in the can? Doesn't I give you, like, super cancer or something? No, I don't know. They didn't have to worry about things back then when they were canned and stuff. Because you got to remember so much of human history, it was a can't, canned vegetables were invented before they figured out what vitamins were.

Like, legitimately. They didn't figure out vitamins until the 1910s. They didn't figure out, like, macronutrients until the 1860s. Just as von Leibig, I think. So, anyways, like, this was all, like, real new. There's, like, holy smokes. We can get vegetables to people in other areas. We got to do it.

But... That was really, really disgusting. That was, like, really off-putting for me. I'm glad you're having a nostalgic moment. I'm so sorry. This is... Yeah. This is...

Kain green beans are really nostalgic for me, But like, it's a completely different thing. What's crazy is I like to make sometimes my fresh vegetables tastes like canned vegetables. And how do you do that? Do you add vinegar? Overcook the shit out of it. But for real, like, you know, I don't know, I've eaten so many just like lightly sauteed green beans with lemon and whatever. And they're just like they're crunchy, they're waxy, I don't love them.

Right. You take green beans and you boil them for 15 minutes. You cook them a high heaven. Cooking a high heaven. But for real, like, you boil the shit out of them in, like, super salty water. And then you use that, hell, even do, like, make your own kind of cream of mushroom or even just a bechamel and just, like, rip the green beans in a bechamel and broil it. So delicious. That sounds good.

So delicious. And it satisfies the same it as, or even put some mushrooms in that bechamel, basically making cream mushroom soup. Right, but a little bit elevated. Yeah, but, like, and, like, making it from scratch, which I think is, like, really kind of an important thing to the process. You like respect the food. If you have the time, obviously, if not, you know, do whatever as you're doing. It also smells bad. It's the canned.

I just can't do it. I just, the canned green bean, it makes me sick. I think it's because I wasn't raised with it, unfortunately. You know, like it's just, it's a new arresting flavor. And I would never call green beans arresting. What you're going to want to do is get the French cut. Oh, yeah, yeah, yeah. French cut.

Oh, my God. Shred with like a hole saw. Oh, my God. I have to put this in the trash can. Do you want it actually? No, okay, okay. I'm going to put this in trash here. Let's do the next one, Logan.

Hello. My name is Mitchell. And sometimes I take cheese sticks out of the fridge. I leave them in my pocket to get warm, and then I eat them. Thank you. Whose pocket are they in? My pocket. How long have they been in your pocket?

They're so warm. I was going to put them here because I like to put my lip gloss here, but I'm like, I don't want to do that. And I, I, I, I, are. Yeah, I don't even know how to just want to that one. Yeah. I'll just sort of let that one ride. You want to know why? Because, like, I like, I put money in my shirt, like, shirt bra pocket all the time

and, like, put my, like, a valet card's there. So it's kind of, like, an extra pocket. Okay. Let's see. Why can't I open these? I was never, like, a string cheese, kid. Oh, I was. I love string cheese.

I'm a string cheese adult. Like, I enjoy string cheese, but, like, we never had it in house. We'd have, like, shoppers value or, like, American viz. This is so malleable. Listen, cheese at room temp. If you're serving a cheese board at home, take the cheeses out of the fridge, at least two hours beforehand to come up to room temp. Smell it, Josh. But like that's why, but like it smells like cheese.

It smells like ballsack. Which smells like cheese. Anytime anyone goes into an Asian grocery store and they're like, they smell like fish, it smells bad. Like, we just have, like, cheese out everywhere in American grocery stores. Cheese smells like ass. And I love it. Smells like balls. It's like balls.

And I love balls. I love balls. I love cheese. I love ass. Children watch this show. This makes cheese taste better. It does. It tastes so much better.

Smells worse. It tastes better. No, it just smells more. Smells worse. Smells more like cheese. Smells worse. Why are you eating cheese if you don't like to smell of cheese? What the fuck you're talking about?

It's like when people are like, I don't want this. Is fish a fishy fish? I don't want the fish. I was like, bitch, baby, don't like fish. That's a scene from the slamming salmon, and you know it. Yeah, really, yeah, yeah. Is it fish fishy? Oh, it's the fish is.

I love this hack. I haven't had string cheese in the years. You just go years. As an adult, you just go years without eating. certain foods and you don't know why. I've got some Mohawk and string cheese. This is a little different than that. A little different.

I love Oaxon string cheese. I like this. This isn't bad. This is good. Except your pockets are going to smell like balls. Well, I will say. Oh, no, no, it's pretty good. Pockets are already pretty close to where the balls go.

Not for me. Well, that's where you and I different are gold. Just like, well, hokin string cheese and this kind of string cheese. Same same but different Last one Come on Josh I love drinks eat man Yeah right

Why am I not eating this all the time? I don't have any more pocket ones But I can give you the rest of it I have 15 string cheese If I wanted to If you wanted to What should you? My wife loves eating cheese

Aw I fed her cheese the other day By hand? Every time I cook with cheese I think it was a Florence Pugh clip Uh huh I've seen this Florence Pugh clip Of a journalist being like

I know you're a foodie do you love cheese? And then she gives Florence Pee would gift of cheese. And Florence, Hugh just like unwraps this like, you know, Cotswalt, clothbound cheddar or something in the middle of an interview and starts eating cheese. Yeah. I also love cheese. Who doesn't love cheese?

That's awesome. Okay, ready for this one? Let's do it. I think I know it's going to happen, right? I don't think so. You don't just put the Pop-Tarts in the mug and mash up with milk? Logan, play the confession. I saw your guys' post about food confessions.

I like to take Popations. POP tarts, rip them in half, put them in a mug, fill the mug up with milk, let the pop tarts sit in the milk and soak. And then once they're soaked, grab them with my fingers and eat them while they're sloppy. I call them slop tarts. Now that's Buffalo Bill, honey. Now that's Buffalo Bill. What is their name? They didn't say it.

No name. No name. No name, the inventor of the slop tart. I feel like you and I just, we experience life more similarly than differently. You know what I mean? This is exactly something that I would do. This is something I'm tremendously excited to do right now.

The name Slop Tart is something, put another one in there. I'm going to want to eat more. Put another one in there. Come on. I'm doing it! Come on. Then, then... You have no patience in your body.

Then what you get is you're going to get a nice slop tart infused milk. Slot milk. You have slot milk. Or tart milk. This is that like slot milk. We got to let those sit. Yeah. Can you want to sit in there? I'll play rock paper scissors. Do you want to play gin rummy? I don't know how to play Jummi Kube, but I don't know to play Jummi Kube.

I played Rummy Kube recently. It's fun. We should play Rumi Kube. So when we were at this trivia night last night, I just wanted to eat my spatsla and drink a beer. Naturally, naturally. There was the thing it was identify these board games. by sight. Oh, and you got RumiCube? No, no, no, no.

There was one that we didn't know. And Annelie's pulled one that I did. It was a hi-ho chiro. Oh, yeah. Never heard of that one in my life. But there was one that was just like a farm-based. There were like little, like, little characters that were like sheep and stuff. It's like little, they would look like a McDonald, or no, McDonald's.

Monopoly player, you know, like the shoe, whatever. Little thimble things. But there would be like sheep, there'd be whatever. and it was kind of squares and almost looked like Catan. Uh-huh. But I just never heard of it. Do you guys, does that ring a bell? No.

I don't play a lot of games. Me neither. I didn't grow up a lot of them. It's called Agricol. Look up Agricol board game. Not a single person in the bar got this right. I've just never been a... I mean, my husband is a board game collector, but I'm not so much.

I play here and there. Exercise my brain muscle. Hi-ho Terrio, I like remember... It does look like Catan. Yeah, right? Maybe it's from the makers of Catan. I wonder if it was. You think they're soaked enough?

A little bit more. It needs to get a sloppy. Do you want to play rock paper, scissors? I'm trying to think of other trivia questions. No? Okay. This is one that we didn't get. Stupid.

Should have gotten it. This Shakespearean king had a daughter named Cordelia. No. Hold on. King Lear. Was I right? You're right. I studied Shakespeare in college.

Shakespeare. I wanted to be an English teacher. Could you imagine? I hate reading. Why do you want to be in English? I loved teaching people about English. I thought it was cool. Like sentence structure and stuff, like grammar?

This Sex and the City actress played Coach Something Something in the Ice Princess. Who was Kim Kachal? Wow, I would have... Good job. I would have done great if I was there. Before marrying into the Windsor Fair, She was known as Lady Spencer. Princess Diana.

Lady what? Lady Spencer. Are you kidding me? What are these basic answers? It's bar trivia. Okay. Okay. Soft dirt.

Oh. That's great. Oh, I don't know. I like it. You don't like it? Oh, I love it. There's a slime. I like the slime.

What's the slime? It's a mucosal membrane that goes. around the... Literally. Yeah, I like it. I like it. It literally creates a mucosal membrane. Yeah, it's almost like...

It's like Oprah. It's, no, no, it's like mochi. I love mochi. It's like warm mochi on the outside. Friend, I take everything back that I said. I do not enjoy... I really like the slop tarp. I would rather...

I'm going to sip the slop milk. The slop milk is incredible. Pop-Tart infused milk, like truly... You don't like that? It's not doing it. It's not infused enough. Yeah, if you heated it up, it would be good. Just a little bit.

One note. Yeah. I love the slop tar. I actually thought it was really, really, really delicious. I would rather eat and drink 10 cans of green beans than you have a whole saltar. No. There's something really disgusting about the misalaginous quality. I love, I love mucosal textures.

You know what it is? I used to have a coworker named Yvonne, and she used to take cake, and she would pour cream over her cake all the time. I love a trace. She would take warm cream. We're talking about, like, strife. Crouse Creamery, like full-fat cream and make a pool of it underneath her cake, her like, chocolate cake. And this reminds me of that kind of. Yeah, I did that the other day.

I made a cake. I free-baked a really wonderful cake. You free-baked? I free-baked a little like a lemon zest. As long as you're not free-burthing. No, lemon zest, cornmeal, honey cake, strawberry upside-down cake. Oh, yum. I put turmeric in the cake just to make it yellower.

But it was really nice. Why you do that? I wanted to be yellow because it was lemon flavored. And that was really nice. But then what I did is, you know, a couple of days past gets a little stale. Sure. I thinned out some milk with yogurt and honey. I thinned out some yogurt with milk to make it like all kind of like yogurt sauce because like the lemon, the strawberry, the honey.

That makes sense. It's really nice. I'm happy for you. It's not like this, though. Not like this. No, we're just talking. Well, Josh, what do we learn today? I learned that a lot of people have a lot of secret shame.

I know. I like it. It's kind of fun. It's fun to feel seen in your shame. It's fun for other people to come experience those things with you. I had a lot of fun. I had fun too. You know, not as much with the slopped heart as I would have thought, but like orange juice, chocolate milk.

I would love to try some more weird, funky, food confessions. And on that note, thank you so much for listening to a hot dog as a sandwich. We've got new episodes out every Wednesday wherever you get your podcasts. If you want to leave us a confession, if you want to leave us a confession, If you want to leave us a fun fact, if you want to just tell us some stuff about opinions, the castles, call us at 833 Dogpod 1. And if you liked watching us out of here, check a Mythical Kitchen over on YouTube. See on next time.