A Hot Dog Is a Sandwich - What’s the Best Pasta Shape? (Throwback)

Episode Date: July 6, 2022

Today, we set out to do the impastable! We're asking: what's the best pasta shape? This week marks our final throwback episode and it’s one of our favorites! Starting next week, buckle the heck up.��We’re bringing in multiple experts - a philosopher, a historian, a lawyer, and a business person - to answer the question once and for all... IS a hot dog a sandwich?!?!?!?!??!?!!??! With each guest, we’re answering that question from the perspective of each expert. And finally to wrap it all up, we’ve got the biggest Opinions Are Like Casseroles section ever. Next week, it starts going down! The debate of an era begins! But for now, what’s the best pasta shape? 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. ever. I came through with notes on my notepad. I was free falling. I was going crazy. I was talking about shapes and sizes and all that different kind of stuff. I totally forgot the fact that you like whipped out your phone notes. You were so proud of yourself that day. Yes, yes, yes. That was a very, very fun day. It was incredible. I mean, pasta is like one of the most diverse foods in the world. And like there are thousands of noodle shapes out there. And to boil down, pun intended, your favorite one to to me is incredible and i think it says a lot about you and this spawn didn't you get a t-shirt after this episode yes a fantastic fan made me a t-shirt and made all of us t-shirts actually wait did i get a t-shirt you did but

you gave it to me and i wear it to sleep now what the heck is my t-shirt anyways i wear it to sleep anyways enjoy this episode and hey starting starting next week, buckle the hell up because we are finally doing it. Nicole and I are finally ending the debate. Is a hot dog a sandwich? And to do so, we're bringing in multiple experts. We got a philosopher, a historian, a lawyer

and a business person and we are finally going to touch the untouchable question and actually see if we can solve this damn conundrum. And then finally, to wrap it all up, we got the biggest opinions are like casserole section ever. Not only are we asking your opinions of the matter, Nicole and I are going to hit the streets and take the debate to you. Make sure you're following us on socials. We're going to drop where we're going to be. And there's a chance we could just argue with you face to face. But

for now, what's the best pasta shape? To any of you saying there aren't any questions a few sillier than this one or that these results are rigatoned, you better or a kid out of town because today we set out to do the impostable. We're asking, what's the best pasta shape? This is a hot dog as a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense.

A hot dog is a sandwich. A hot dog is a 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 where we break down the world's biggest food debates. I'm your host, Josh Scherer. And I'm your host, Nicole Hendy-Zadeh. And today we're talking about a hot topic.

Nicole, this is what all the teens are talking about on the message boards. I shopped at Hot Topic when I was a kid. Oh, yeah, I got so many good band t-shirts. Yeah, yeah. I was an emo girl. Were you actually? Yes. Did you have like the scene hair where you kind of combed it down over your eye?

No, I had really curly hair and then I would just straighten my really, really badly cut bangs. And then I would just put a ton of eyeliner on and then I would wear like a him t-shirt. Did you? Oh, my God. Yeah, his internal majesty. Did they? They had the upside down heart pentagram. It was a heart-o-gram.

Oh, my God. You had the heart down heart pentagram. It was a heartogram. Oh my God, you had the heartogram. Anyways, today we're talking about what's the best pasta shape. I have known this answer for years. I think you've mentioned it briefly, but we've never actually talked in depth about this. And I don't think I've ever revealed mine to you. That's okay. Do you want to tell me yours first and then I'll tell you mine second?

I don't know if I'm ready. This is like a very vulnerable position. It is. It's a big deal. Your like favorite pasta shape says a lot about you. I made a TikTok about it. It does. Oh my God. You totally did. Yeah. Okay. I don't remember what the answer. Okay, fine. I'm going to reveal it and then you can tell me what it says about me. Okay. But I believe that the best pasta shape is pappardelle. Pappardelle. Pappardelle. For people who don't know, pappardelle is, if you think about the long, broad noodle spectrum, you got linguine that is quite thin. You have fettuccine that is a little bit bigger. And then you go one step up from that, even wider, is pappardelle. There's also some,

you talk about like tagliatelle is also in there. But pappardelle, these like very kind of broad, homey noodles, they cling to sauce so beautifully. It gives you a fuller mouthfeel than something like fettuccine and linguine. And I believe it is, if there was one pasta that I could have for the rest of my life, I believe it would be paradele. If you like paradele like Josh, these is your personality traits. You like the finer things in life, but you're also a garbage raccoon. Yeah, that's me. Wait, I saw a video of a guy feeding like 30 raccoons on a park bench today. That's nice.

It was wild, but that's how I want to live. I want to live in a dumpster filled with pappardelle with a bunch of raccoons that come around and I kind of train them to be my pets, but then really they're training me to be their pets. Yeah, I think pappardelle is an accessible noodle. I also think it's a little fancier and it's really, really easy to make, which I love. The average home cook can definitely make a beautiful parpadele. You can buy dried parpadele. So I think it's a great pasta, but I don't think it's the best.

What's the best pasta? Hit me with it, Nicole. I'm ready. It's rigatoni rigate. Maggie, put in the ba-ba-ba-ba-ba. Ba-ba-ba-ba-ba. Why rigatoni? Rigatoni rigate. Maggie, put in the ba-ba-ba-ba-ba. Ba-ba-ba-ba-ba-ba. Why Rigatoni Rigate is very specific. I have a list of 10 reasons why.

Have you seen 10 Things I Hate About You? Is this about to be the Julia Stiles? 10 reasons I love Rigatoni Rigate. Since y'all can't see at home, Nicole has actually broken out an iPhone notes list titled 10 Reasons I Love Rigatoni Rigate. And she will now read from that. Nicole, the floor is yours. I hate reading things off of lists because I think it sounds really inorganic, but this is the first time I've ever popped out a list and I mean it. Okay. So it comes from the Italian rigatone, which sounds

like reggaeton. And I love reggaeton music. You do love reggaeton. Mercury is in reggaeton right now. Which means rigid or lined, and they're typically cylinders. What a fun shape. Cylinders, wow. I believe that it can hold any density of sauce without any issue. Works in simple butter parm situation, a thick bolognese, chunky pesto, even in brodo, which means broth.

Baked. Have you ever had baked rigatoni? Rigatoni is one of the few pastas that can withstand being baked and keeping its integrity. It can withstand any sort of sauce you throw at it. Number three, the tubes allow for all the yummy mummy. I said yummy mummy. I love that you're reading it as written. The tubes allow for all the yummy mummy bits to stay in the actual pasta shape. Things can live in there and you won't even know until you take a bite.

How fun is that pasta? The rigate, listen, I'm being serious right now. I'm listening very seriously. Okay, the ridges allow for an insane amount of sauce cling

because the actual ridges are quite deep and they create these little micro channels where the sauce can exist where like something like a flat pasta, like a penne wouldn't exactly do that. And then you can eat it with a fork, a spoon, a knife, and your fingers because you can

literally put any... I know where you're going. You can put your index finger in a rigatoni tube and it off your finger. You can put it through a knife through it and slurp it off the knife and then you can stab it with a fork and you can pick it up with a spoon. Okay. It's not as messy as long pasta as I'm looking at you, Fettuccine and Pappardelle. Sorry. Hold on. I'd like to interject. You can wrap Pappardelle around any part of your body. Let me list the parts of your body that you can wrap Pappardelle around. Your ears. Your fingers.

Your toes. Your friend Jenna. Your friend Jenna. I just got a terrible visual in my mind of pappardelle bolognese just draped like a loincloth. And I kind of like it. Can I continue? Oh, please.

Number seven. Have you heard of something called rigatoni pie on the internet? We're only on seven. I didn't prepare anything. That's okay. You didn't have to. It's better when you don't prepare. No, I love that you're so passionate about this.

Okay, rigatoni pie is like this new sensation where you take like pieces of rigatoni and you line it up in like a 10-inch springform pan. And then you pour a bunch of marinara sauce and cheese on it, and you bake it, and it literally stands up, and it's a pasta pie, which is crazy to me. Like, what? Like, BuzzFeed 14 million views, possibly, just on that video? Crazy.

Number eight, accessible pasta while still being a little fun and flirty. This is a pasta that knows what she wants out of life, and she's's gonna get it She doesn't care who detracts What I'm trying to say is This is me in a pasta shape, lol I wrote lol I'm so passionate about this shape

That someone on Twitter Knew I loved it so much And they made me a shirt With a little rigatoni on it On the phone being like what's up fusilli you crazy bastard so and and number 10 is because it's delicious and that's what this is about yeah and and i'm sorry for being so long-winded but i'm very animated right now i don't know if you can tell like this is just a really big deal to me because i love pasta

i could eat pasta every single day for lunch with no problem. And it would probably be rigatoni rigate. It's just a beautiful, delicious, easy to eat thing. I don't think I can counter any of your statements. So if you're a rigatoni lover like me, let me tell you what kind of person you are, your personality. You're fun. You're flirty. You're loved by many. Some don't really get you, but you don't care. Wait, what was I? What was Pappardelle? You were a trash raccoon that also loves to find a thing in life. Yeah, yeah, yeah.

Now I'm a fun and flirty guy, too. You know, I like to flirt. You know, you give the old winking gun at the bar. You know, you're up there. You're like, hey, go send that person a Cosmo and then you give them the old winking gun. No, I feel boring now. Yeah, it's a boring pasta.

I feel boring. I feel boring about Pappardelle. But what is the point of pasta? You know what I'm saying? Like, to me, pasta is a very... Vehicle for sauce. It's a vehicle for sauce. Yes.

And it's also very utilitarian food. It's simple, right? Yeah. Two ingredients at its base, flour and water can roll it out into pasta. For me, something like penne rigate, it's Baroque. Do you mean, I'm talking about- Oh, sorry, sorry. Rigatoni. Something like rigatoni rigate to me, it's Baroque. It's got too many flourishes to it. And this is where you and I differ a lot. Crinkle cut carrots. We know too much about each other. We don't know anything about each other's personal lives. We

don't ask about it. We don't care. But our food preferences, we care an appropriate amount about each other's personal lives. I'd say so. But like as far as food preferences go, the fact that you just love crinkles. You love crinkles and wrinkles on food. And I don't. And that's a very strange. Crinkles and wrinkles? Crinkles and wrinkles.

Yeah. You have the little wrinkly rigatoni. Yeah. That soaks up sauce. But does it actually soak up a meaningful amount of sauce? Not soak up. I wouldn't say soak up is the right word.

I think the sauce exists within the cylindrical nature of the pasta and in the ridges in a very microscopic way. Microscopial? In a microscopic form, yes. I think that it does hold

a little bit more sauce. Not a significant amount of sauce, but that little bit that it clings onto and it keeps in its ridges, I think definitely makes a difference. And that's enough. These little like microscopic things that you take for granted that you don't think would be a big deal. Yeah. But then when you actually eat it, like the difference between eating rigatoni regatte and normal ass rigatoni.

Yeah. You know, it's that little like I'm getting 3% more flavor in, and that is all it takes for the shishas over the edge. That said, I would love to do an actual test with rigatoni regate and rigatoni nore regate. I think it's salini. I think it might mean salini might be the smooth. Because I typically go for, like, what are the other ones? Like, mostaccioli. Mostaccioli is, like, the very smooth pasta, too.

I love mostaccioli, too. I love mostaccioli mostaccioli is like the very smooth pasta too i love mostaccioli too i love mostaccioli i and i agree with your baked point because having like a bit you can do the spaghetti pie type of thing but like no baked pasta has to be you know snub snub nose noodles is what i call them something rigatoni penne mostaccioli stuff like that but typically if i'm thinking of like a pasta especially an italian pasta that i really want to, the slurpage is a huge part for me. I want long strandy noodles, but you don't miss that at all. You wouldn't miss that at all choosing rigatoni. No, because I'm a pasta shoveler. I shovel the pasta in my mouth. I don't do, I will twirl when the time is appropriate and I'll slurp whenever I feel like it. But yeah,

I just shovel the carb in my mouth. You know what I'm realizing for myself? What? I don't really enjoy Italian pasta. Yeah, I mean, just the title of this is pasta shape, but the noodle is a all-encompassing beautiful world the noodle world is absolutely beautiful it is it is large it is broad every culture cooks with noodles thinking asha reshta yeah and in iran uh even yeah banfa like i love rice noodles so much even thinking about you know mian in china which is where italy got pasta from in general but

yesterday right i i had a box of spaghetti and I almost never make pasta for myself. It's not something that I crave very often. I do love noodles, but I prefer to go to someone who knows how to make noodles better than I do. But yesterday I made this like coconut milk, kind of like Thai curry, chicken meatball situation, lots of galangal and turmeric and basil. Where was I? What? Where was I? We don't hang out. Oh, sorry. I made that and I was like, damn, I really want some noodles in this. And turmeric and basil. What? Where was I? We don't hang out. Oh, sorry. I made that and I was like, damn, I really want some noodles in this. And so I just like boiled up some spaghetti and kind of put in that sauce.

And then I ate it with chopsticks and slurped it. And to me, like spaghetti wasn't the ideal choice. I would have loved some rice noodles in there. I would have loved some, you know, some of the sodium bicarbonate noodles. The chewy ones. The chewy ones that have the Q, the Q factor to it. That's like the Chinese form of al dente in a way, responding like. Oh, really? Referring to like the perfectly chewy nature.

Interesting. It's called Q? Yeah, it's called Q because I guess that it refers to the kind of sound that the noodles squeak, you know? Oh, interesting. I'm like imagining. Yeah. That's so interesting.

I never knew that. Yeah. And I sat there and I just was slurping spaghetti with chopsticks out of this, you know, vaguely Thai inspired broth. Yeah. That's so interesting. I never knew that. Yeah. And I sat there and I just was slurping spaghetti with chopsticks out of this, you know, vaguely Thai inspired broth. Yeah. And I was like, that's to me what I want from a noodle. But, you know, we don't have to want the same things out of noodles. No, I don't think so either. I think the beautiful world of noodles allow for individualistic thought and experience.

But do you prefer pasta, like Italian pasta, as your favorite form of noodle? Yes. Really? Like without question. What are your favorite form of noodle? Yes. Really? Like without question. What are your favorite pasta dishes? I love spaghetti alla norma. I'm just saying spaghetti because it's spaghetti. Yeah, spaghetti alla norma.

It's like ham, peas, cream sauce. That's like an old school Italian American dish, right? No, I'm talking about the eggplant and tomato one. That's alla norma, isn't it? What am I thinking of? I don't know. Sorry, we're Googling. Yeah, give us a sec, Meg.

We're Googling. Yeah, pasta a la Norma is with eggplant and breadcrumbs, right? No, just eggplant. Oh, yeah. Yeah. I don't know what... I think you're thinking of a farmer's style. I forgot what it's called.

Yeah. Ham, peas, and cream. Yeah, yeah. I like that. I don't know what it... It's like a bootleg American carbonara. Yeah, and they put like... Some people put mint on it. Yeah, yeah, yeah. I know exactly what you're talking like that. I don't know what it is. It's like a bootleg American carbonara. Yeah, and they put like, some people put mint on it. Yeah, yeah, yeah.

I know exactly what you're talking about. I just don't know what it's called. I love pesto. I love my mom. Did I tell you the story of bitch sauce? No. So my mom, bless her, she's the best woman in the world. She read in a magazine somewhere about pasta puttanesca.

Oh, I know what this is. And you know about pasta puttanesca. Oh, I know what this is. And you know about pasta puttanesca. Oh, yeah. It has olives, capers, and beautiful, fragrant tomato sauce. And the sailors would come and come to the houses where the women would make it and, you know, have a good time with the pasta and the ladies. And my mom, so she takes the word of ladies of the night and turned it into the B word. So she would make a sauce that didn't have olives, didn't have capers, just a really delicious tomato sauce. My mom only makes her pasta sauces from scratch, which I love about her.

We never grew up with Prego or Rago in the house. Ever. Never, ever. You missed out on the Prego. No, I didn't. No, I didn't. Never ever. You missed out on the prego. No, I didn't.

No, I didn't. And so every now and then, like when I would come home from school with my friends, my mom would lay down just a blanket of newspapers on the floor, put a pot of bitch sauce pasta on the floor, have me and my friends sit around the pot in front of the TV and just go in with bowls and put bitch sauce. Oh, my God. So that's one of my favorite pastas. I also really, really like carbonara, big carbonara person. I don't like cacio e pepe because whenever I make it at home,

it becomes a clumpy, disgusting mess. And one time I tried to make it for my fiance and it was bad and I was embarrassed. Oh, that's so funny. My sister-in-law knew, she had been dating my brother for maybe like six months at the time. I think they were still in college

and I was like a teen, like 18, 19. But, you know, she knew that me and my brother really liked to cook and she doesn't really like to cook, but she wanted to kind of like prove her, you know, worth, I guess. And this is kind of one of the first times I really sat down with her for a long time. And she was making carbonara. And this speaks to another point about the sauce and pasta being dependent on each other, right? Like there's certain pastas you don't want with sauce. Rigatoni, rigate, it's certain pastas you don't want with sauce. Rigatoni, rigate, it's funny. She actually used rigatoni rigate to make carbonara,

which you should know is not a good pasta to make carbonara. It's okay. It's not the best. The trouble with it is carbonara, right? It's a sauce that's made from raw eggs that are mixed together with typically some sort of rendered like guanciale or bacon fat. Sure, yes. And the bacon pieces and then Parmesan cheese. Then you add the hot noodles to the sauce, you stir it and the heat from the

noodles will gently warm the sauce, pasteurize the eggs, cook it just slightly. But when you're doing that with spaghetti, you have so many strands of noodles and there's so much steam trapped in between them that the steam is actually what's heating up the eggs. Whereas you use rigatoni regatte, you're not getting all that steam together because they're such large noodles that have such – they don't hold heat as well. It takes a little bit more practice to be able to transition between different pasta shapes for different sauces. But when you learn and you're actively learning and trading things and doing your best, you can get it. Yeah, it's okay if you make a mistake one time. Anyway, so she just served us underccooked pasta with like raw egg on it.

And we're like, oh, Hannah. And then my brother and I were just like, we're going to go ahead and get up and fix this. That's nice of you guys. Hannah, I love you to death, but I will never forget the first meal you cooked for us. Hannah, I would have eaten it with a big smile on my face and then gone to a pasta restaurant. She doesn't cook. She does other things. Oh, my gosh. She makes such incredible scrapbooks with all of our family photos.

That's kind of really special. And is also like an actual rocket scientist, but... But she's a good scrapbooker. Great scrapbooker. Do you like any stuffed pastas? Okay, because... That's a good point. Because we don't talk about like how bomb stuff...

Like we just talk about like shapes, like flat noodles, long noodles, short noodles. We never talk about like the filled pastas, which is like endless possibilities and double the carbs. Well, here's the thing. Here's the thing. Here's the thing. Here's the thing. Filled pasta is not pasta. I don't believe filled pasta is a pasta in the sense.

I know this is a very controversial statement, but we use the term pasta to refer to any sort of flour, water, possibly egg, dough. Right. OK. But to me, a filled pasta is a dumpling. Get out of here hold on hold the phone i don't like if you look if you look to east it's always gonna get here nicole it's always gonna get here in the podcast no no but i'm i'm being dead serious there's an episode of david chang's ugly delicious where um it was david chang arguing against um his name mario carbone

is that his name or he owns carbone in New York. And they're arguing like, who has better dumplings, Italians, or I think David Chang maybe just said Asians. But they were comparing like, you know, the shumai, the hargao, the whole like Chinese dim sum offerings to Italian filled pastas because those are just dumplings.

Well, can't they be both? Can't they be pasta dumplings? But if you think about like all of, we conflate Italian filled pastas with non-filled pastas. I'm not saying conflate necessarily, but like if you look at, you know, any sort of Asian culture, right? Like the difference between like dumplings and noodles

seems a lot more clear cut in a way. Maybe, maybe I'm oversimplifying that. People put dumplings in broths and stuff. People eat dumplings with noodles. But they're two, like, it still seems like they're two different categories, like dumplings versus noodles, and they wouldn't be, like, conflated in the same.

Is there one encompassing word that would cover both dumplings and noodles? I don't know enough about any sort of Chinese-based language. But I've always thought that was really interesting, the way that we treat, like... But it's the dough but but the dough is the doughs are different in asian cuisine right like the noodle dough and dumpling doughs are different but the dose for pasta and filled pastas are the same are they though but it depends but there's so many but there's so many different

but there's like different another thing is people don't kind of realize how many different. But there's like different. Another thing is people don't kind of realize how many different sort of methods there are for making pasta. As far as like egg to flour ratio, as far as different types of flour being used. Because like this is another whole situation on I don't like al dente pasta. To me, a true al dente pasta. I know true al dente pasta to me tastes undercooked and this is not i know where you're going nicole it's not just because i have soft teeth what i'm sorry my my infliction just he's getting higher and higher because i don't know what's happening right now

i'm so upset i don't i i and there's a restaurant in la called felix that have you been i have never been but i don't know if i want to go because i love the chef evan funky but apparently he like very much cooks his pasta to an al dente that some would consider undercooked including the late great food critic jonathan gold and he was like he wrote this beautiful thing where he's like i believe chef funky and i this is my jonathan gold impression i believe chef funky and i have fundamental differences about the doneness of pasta you know he like said that and it was basically saying like yo dude undercooks his pasta. And I agree with that. When I eat pasta,

especially good fresh pasta, I want that sumptuousness. I want the tenderness. I don't need to have the bite. Maybe I like al dente boxed pasta and I like well-cooked, quote unquote, fresh pasta. Because there's a big difference. Some people say you can't get true al dente

with fresh pasta. Yeah, I don't think you can either. You're just eating raw dough. Yeah, agreed. Okay, I agree with you on the note that fresh pasta should be cooked to perfection. Yeah, yeah. Quote, unquote. Like not too toothsome, not too soft.

But boxed pasta, when it has just that little, little faint ring, like whenever I look at a ricottoni rigata and I bite in the middle of it, and there's a little, little faint ring of like whiteness, it like brings me so much. Oh, no, you get the. Oh, that's just like raw, uncooked flour. No, it's not. I know my pasta is done when there is no more white ring.

Just a baby one. Like a dispatch. Don't want to see any of the white ring. Like the size of the tip of a needle around. Are you serious? No, to me, that's undercooked. But again, this is all a matter of preference. And that does affect what kind of noodle you like.

It's my cue. I love thin, ribbony pappardelle. It's my absolute favorite. Or tagliatelle. I think there's a lot of different names for it. And this is like a particular style. If you go to a restaurant called Wovo, which they ship their pasta in. I've been there before.

Do you like it? No. Do you like it because their pasta is not chewy enough? It was dark. The restaurant was just dark? God, you're one of those. Oh, you're one of the people that goes on Yelp and is like, there were a lot of restrictions in the area on parking,

and I didn't like that, and my wine was served two degrees warmer than it should. Okay. No, sometimes. Depends on my mood. No, it was so my mood. No, it was so dark. I felt like I was eating pasta at a nightclub,

which I've done before. One time me and my friends went to a club and the guy had pizza and pasta at his table. I'm like, I'm going to that table, baby. Some people get bottle service. Nicole gets pasta,

gets noodle service at the club. Literally, he brought, he got mulberries and he was passing the big box around to the table. And then right behind him, he had a tray of spaghetti and meatballs and he was passing it off to everyone. I miss. Who goes to a club and just passes out spaghetti and meatballs? My kind of friends.

Some strangers, man. It's L.A. It's L.A. Maybe we should hang out. I want to go party with you. You never told me what your favorite filled pasta is. You have ravioli, you have tortellini, you have caramelle, you have agnolotti. Yeah, yeah.

We got sidetracked. I've actually, funny thing is me and Julia have been really into making pasta lately from scratch. We got, you know, the whole pasta attachment, KitchenAid, been playing with different egg to flour ratios, et cetera. And we've been doing a lot of filled pastas. Cool. We did this awesome like braised beef cheek tortellini

that was really fantastic. And those are actually really fun to make and not as hard as, I mean, I'm sure to make them perfect is hard, but you can make a pretty damn serviceable tortellini. So I dig that. But there's one kind of thing with filled pastas that get to me and it's the reason I hate

farfalle so much or bow ties. The center. The center, the center, it's hard. And again, as someone who's allergic to undercooked pasta, something like tortellini, hate um farfalle so much or bow ties the center the center the center it's hard and again as someone who's allergic to undercooked pasta something like tortellini you're getting the folds that are inconsistent so to me agnolotti is probably the perfect filled pasta because it's just symmetrical i love agnolotti i had the agnolotti from bestia with saffron i don't know what it was it was like a cacao saffron situation oh is that yeah i know the exact thing you're

talking about so mind-blowingly were there current there was like currants and a demi-glace sauce everyone goes to best yeah for for the bone marrow and yokete na na na go for the go for the cacao and current i think it was actually pakari technically but it was like very similar to i don't know they said agnolotti on it. Oh, did it? On the menu. But I actually got that bone marrow dish one time and I went with my chef from school who's like my very good friend. And like my... He's like maybe like 40 years older than me.

Like he's my buddy. So we went to Bestia one time and then we had the bone marrow and then he took his cup of water and threw some water in there and then mixed it up and it completely changed the dish. Did it make it better?

So much better. It probably emulsified water into the bone marrow to make it a real sauce. We've done that three times at different restaurants where he literally takes his cup of water and throws it in. I love that. Because water is such an important ingredient in pasta. Not only pasta making. Yes, big time. In cooking, but in pasta making, a little dash of water, typically pasta water, but water from your glass at a restaurant,

completely changes the emulsification and the mouthfeel of your pasta dish. Yeah. That's a big thing. A thing I've noticed when cooking pasta and especially at a restaurant where you know something's going to sit for a couple minutes before it ever reaches the table is that if you think your pasta looks perfectly sauced in the pan, that's going to dehydrate and soak up by the time. So you have to like leave it in a puddle, but if you played it in a puddle, then it's going to like leave weird marks and whatever. So yeah, that's going to dehydrate and soak up by the time so you have to like leave it in a puddle but if you played it in a puddle then it's gonna like leave weird marks and whatever so yeah that's a brilliant thing just splashing some water in there literally we would just go like we did he did that at the nomad hotel too one time oh that's fancy yeah we did that at the nomad we did it at bestia and i forgot the other place we went i think it was a it was a seafood restaurant called the called the black cat and

sunset it was an old restaurant yeah that was um it was a seafood spot david god he's another chef i used to have to know all these things you remember yeah what is that dude's name he started um was it the hungry cat i think it was the hungry cat seafood restaurants yeah yeah behind sunset behind all the uh like places and stuff i used, this is shocking, like knowing who I am now and what my business is, which is mostly making like fast food readers. And we do some nice fancy food. But, you know, you've all seen the show. You've heard me and Nicole talk.

But like having to be a fancy person, I mean, I was essentially a food critic. You were. In LA for LA Magazine. I would have to, you know, make a reservation under a fake name. What was my, oh, my fake name was Torbild Jakobsson. But then people, it's such a. Isn't that the kid from Hey Arnold, Torvald? Is there a Torvald in, I don't know where I got Torbild from.

Torvald was the jock kid from Hey Arnold that Hey Arnold tutored. So he could pass his classes. Oh my God. I've never, I didn't watch a lot of Hey Arnold. I would make reservations under the name torbjord jacobson and then i would get there and be like do you have torbjord jacobson on the list and then people start talking to me and i had this whole like fake backstory and for me like if you actually wanted to do a fake name you'd be like you know uh dave smith or something like that

torbjord jacobson is pretty noticeable so it turns out restaurants started noticing that torbjord jacobson was me because a lot of restaurants would actually have like pictures of me under their host podiums. And I mean, also, if probably there's probably only eight, there's probably only eight full-time food writers in LA at any given moment, probably more with the way the LA Times has been hiring. But so, you know, these PR firms who represent restaurants, they're like, we're going to get pictures of all these people who may be writing about it for major magazines. And we're going to give it to you, write descriptions of them and it's really funny because there was another dude who kind of looked like me who wrote for like a competing

paper and apparently on my sheet at a particular restaurant in culver city uh it said like josh looks like other guy thinner and so i'll just give him kind of, ah, they think I'm thinner than you. But yeah, I'll never forget. I went to Osteria La Bucca, very, you know. I love that place. Love Osteria La Bucca. And they had this very cool kind of Italian ramen dish. And it was my first time out with our truly anonymous food critic. No one had a picture of this dude. His name is Patrick Q. He is a lovely man, brilliant writer. But I felt very out of my depth.

I was like 23 years old. And the sommelier comes with the wine. And Patrick, he's literally like a trained poet who cooked on the Spanish Riviera. What? And he like takes the sample of wine and he like puts it up to the light, examines the Hugh, and then he tilts his head. He goes and kind of chews the wine. And then he just goes, I believe this is about three degrees

above cellar temperature. If you could chill it down for about another eight minutes and then bring it back, that would be lovely. Oh my God. And I was like, what a baller move.

Oh my God, I would love to hang out with people like that. Every time I get the wine poured, I just drink it going, yeah, that's great. That tastes like wine. I want to drink it with spaghetti.

Meantime, they're like, because all my friends are like, Nicole, you're the food person. Try the wine. And I'm like, yeah, okay, Nicole, you're the food person. Like, try the wine. And I'm like, yeah, okay, yeah, I'm the food person. And then I go, yeah, that's really good. And then I'm just like, what did I even drink?

Oh, dry. Yeah. Ooh, this is Spanish. Yes? Okay, yeah, yeah, Spanish, Spanish. We talked about our favorite pastas. Now, tell me about your least favorite pasta. Ooh, angel hair, capellini useless too thin

orzo orzo orzo buy orzo get rice just get rice if you're doing orzo uh but no i mean there's a lot of like pastas i kind of grew up we just grew up eating a lot of angel hair because it cooked in four minutes my dad loves angel hair yeah prefers angel hair angel hair with prego roasted garlic and herb sauce i'll still eat it again even the worst pasta is still pretty good except man orzo really sucks yeah orzo sucks there's there's some good um manestra manestra is a really delicious baked greek orzo dish and i think orzo has very long-standing roots in greek i also do not typically enjoy israeli couscous or fregola as it's called the pearl the pearls yeah you don't like pro couscous? You like the actual like hand? Yes.

Okay. Handmade actual North African couscous is really fantastic. Yeah. But just the little balls of pasta, I don't dig. One thing that I do love is how insanely myopic

and specific pastas can get. Yeah. And restaurants will like compete to see who can have the most obscure pasta. Stropasazetti. Strozapretti. What's that one? Strozzza pretti is a great pasta

it is a dna double helix essentially do you know uh radiatore yeah radiator pasta radio i had it yeah i had an elemento too yeah i had an elemento and it has fenugreek in the in the sausage mixture that's why it tastes like ormes absy yeah it tastes like ormes it tastes like uh yeah like if you if you were to actually go down to my favorite pasta shape like i love Oh. That's why it tastes like horma sapsi. Yeah, it tastes like horma sapsi. Like if you were to actually go down to my favorite pasta shape, like I love pappardelle and this other pasta shape satisfies the same things I love. It's like big, broad, sumptuous. You slurp the sauce.

It gets stuck in the corners of your mouth. But it's called mandili di seta. I don't think I've ever heard of it. Again, so many of these things are so original. But mandili di seta, it's I think known as handkerchief pasta. I've seen it with pesto sauce. Yeah, yeah. It's a very pale think all known as handkerchief pasta i've seen it with pesto sauce yeah yeah it's a very pale green pasta so good interesting because it reminds me of um hold on what is it's the chinese uh uh chung fun chung fun the rice rolls yes yes yes it's

basically again so many of my favorite italian pastas are just like noodles that i enjoy eating in other cultures that are kind, it sounds like it. Yeah. That's so interesting. There's another one called corsetti stampati. I know the one with the stamp. Yeah, yeah, yeah. This is a stamp.

You mean stamp pasta? Stamp pasta. That's fun. Yeah, that's just fun. We should do a mythical kitchen one. Beagley, beagley, or also known as peachy, is another fantastic obscure pasta. It is hand-rolled spaghetti. No.

Oh, no. What's the, Risoni is also what Orzo's called. There's so many different names for all these pastas. Oh, my issue with Peachy, you said? Yeah, yeah. Peaky? Peachy. Peachy is, uh, it can get, no, people don't know how to cook it.

Yeah, you got to boil it for a long time because it's literally just one giant. And again, this is just Chinese hand-pulled noodles. This is the one giant and again this is just chinese hand-pulled noodles this is the uh southern italian version of chinese hand-pulled noodles yeah it's just this rolled out giant spaghetti strand i have not had a good every single restaurant i've had peachy before it's i don't think they call it peachy but like i think beagley is the other name yeah and peachy i believe is a slang term for male genitals oh someone told me that recently. Interesting. So that's exciting. Well, other than that, every single time I've had it, it's just been an undercooked, chewy mess and not an enjoyable chewy. Again, it's that weird

al dente that fresh pasta doesn't really give you. So I guess I'm just not a big peachy fan. Lasagnette? Lasagnette. What's thatette. It's essentially a frilled version of pappardelle. Essentially, like think about, you know, the curly lasagna noodles. It's like that, but they're very thin, maybe like a centimeter or less wide. So it's like a frilled lasagna that you can slurp. Oh my God. Those are dankity-dank. I've seen people eating these on the Instagram.

Holy crap. Yeah. And then they like sell it as like super large lasagna noodles. And I'm like, yes, give me more. I love, oh my God. I just want to eat a bowl of pasta. Actually, I do too. I had like, what, teriyaki meatballs five minutes ago.

I've been eating Taco Bell all day. That is true. That is absolutely true. That's not just me being on brand. A very cool trend I saw recently that I'd really like to try. And apparently it messes with a lot of trypophobic people. This is shout out to atfoodsofjane on Instagram. She is the absolute pasta queen.

Go give her a follow. She posts the best pasta porn I've ever seen. But it is a giant long fusilli noodle. Yes, yes, yes. Yeah, it's literally like a two foot long fusilli noodle that's curled up like a snake yeah this is what's in right now it's those long weird frilled or swiveled noodles that you that like food bloggers and mukbangers are eating i'm so you don't get it like this is what i wish my job was i have a cool job right now but if i could just eat long ass

pasta all day and have people watch me i feel like you would be really good at that i feel like that again you have a fantastic role here and i wish you the best in your future endeavors and all that um but mukbang is yeah i know i feel like you'd be so good i feel like you have that that commanding personality you know that could like really get people hooked in yeah yeah big time and i feel like you'd be happy more than anything i'm happy here yeah talking about pasta shapes but we're talking we're talking about pasta shapes. But imagine just eating pasta all day. Yeah.

You could just do that. Yeah. God, I feel like I should Air Bud you right now. Just leave, buddy. Get out of here. Nicole, leave. Go chase your dreams. I love that movie.

Go eat pasta in front of an iPhone. Didn't he? Wasn't Air Bud owned by a clown? Yeah, he was owned by an abusive clown. But then a small boy gets him, played by Kevin Zegers. Great, great role. Very well acted. And then the dog teaches him self-esteem through playing basketball.

But the weird thing is, is that they put the dog in a basketball uniform and then put him on the court. And then they're like, a dog can't play basketball. And then someone's like, show me where in the middle school Ohio basketball rules it says a dog can't play. And everyone's just like, yeah, I guess. Like, no. This is a safety issue for the players. Like, also, that is an— Safety issue for the dog.

Safety issue for everyone. Dog ain't that tall. What if the dog got hurt? I mean, that dog bites a kid. Yeah. Which is reasonable. Like, kids get bit by other kids in basketball. You hurt? I mean, that dog bites a kid. Yeah. Which is reasonable. Kids get bit by other kids in basketball. You don't think a dog...

Did you get bit? Yeah. Oh, I get bit all the time. Yeah, I bit people. You bit people? No, I didn't bite people. You were a bite child? No, no, no.

I don't deal with kids that bite. Air Bud is... I mean, and then, and then, and then, not only was that dog a basketball prodigy, then an Air Bud golden receiver, he becomes a football prodigy. Then an Air Bud world pup, the dog can play soccer. Then air bud same dog or is it like air bud no they killed the dog after every movie got a new dog no i'm talking about the storyline oh yeah it's the same air bud or is it like different like universes of air bud i think it's the same buddy but then they like buddy yeah yeah air bud buddy so like air bud shut up but then but then buddy we should just His name is Buddy? Yeah, yeah. Air Bud, Buddy. So like Air Bud. Shut up!

But then, but then, Buddy, we should just have a second podcast. Josh complains about movies while Nicole recaps the plot. Then the dog has puppies and then it's a whole situation. Oh my God. What I think then, I think, I think the next one. Is it called Air Buddies? I think it actually is. Shut up! Then there's Space Buddies where the dogs were in space. I think, though, I think, I think they need to make like a badass drag racing street car driving Air Bud.

Oh, I thought you were talking about RuPaul's Drag Race dogs. No, that's true. Shantae, you stay. Woof! So I think, Nicole, what we've learned in all this is that the Air Bud franchise really needs to keep going indefinitely. And the moment the airbud franchise stops making movies is when i think we stop making this podcast deal what if they stopped a long time ago yeah they may have yeah i don't think we should bank on it but let's talk about our noodles

let's talk about our back to noodles back to noodles our final statements on our noodles i think that i'm not budging and rigatoni rigate is the best universal noodle for pasta. I think pasta is such a subjective matter. And again, I'm always the one who rushes in like the Kool-Aid man going, whoa, subjectivity is a farce. But no, this is something where if you are a pasta lover and you have any sort of strong opinion about it, I defer to you. It's like Trevor says, when someone's talking about something he doesn't care about, I do care about this and I certainly have opinions. But he just goes like, I'm not emotionally invested in this.

It's like, I'm not nearly, Nicole, you blew me away with that list. Thank you. And your passion. Oh my gosh. I got that today. Like my love of pappardelle is almost like a default. Like, look, it's a good safe noodle. It soaks up some sauce.

It's a little bit thick, yada, yada, yada. But you, I mean, you had literally a 10-part list about why. And I love that. I mean, that's like the essence of what this podcast is about, right? It's all about the passion behind food and just arguing why. And you literally came with a filibuster in hand. And that, Iris, I literally now am craving rigatoni rigate with some like totally BS mushroom ham and peas situation baked with like random shredded mozzarella from the smart and final on top. Great. And I want that. I'm so glad

that you liked what I said and what I do and that you want me to leave here and be Air Bud. So thank you for the time that I was here and I'll see you next week doing the same thing. All right, Nicole, we've heard what you and I have to say, but now it is time to find out what other wacky ideas are rattling out there in the Twitterverse. It's time for a segment we call Opinions Are Like Casseroles. Most of these come from Instagram, but we keep saying Twitterverse.

Twitter, not very many daily. Did you know that Pinterest has significantly more daily users than Twitter? Pinterest? Yeah. I love Pinterest. I love Pinterest too. Great food blogger resource. Great way to compile recipes.

No, I don't use it for that. Oh, you're on there for wedding. You're on there for wedding inspiration. I you are me too girl i just want to ring all right we got kim lawrence on twitter says ratatouille is just super chunky almost overrated pasta sauce kim say it with your chest don't put almost in there lean in girl it ratatouille is over well i don't know if it's overrated pasta sauce. It's basically a super chunky pasta sauce. Yeah. I dig that.

I think it's a great side dish. Yeah. I almost feel like the veggies are so chunky that I can't necessarily enjoy it with a pasta shape. But I see what you're saying, Kim, and it makes a little bit of sense to me. I'm someone who very much when I'm cooking at home, it's a lot of just utility foods. Like I'll make special meals for me when I really want to. But most of the time it's like. For me.

I want to meet. I want For me. I want to meet. I want to veg. I want to starch. And like something like ratatouille is a perfect thing that you can batch cook. And it's like tasty. It's warm. It's comforting. It's vegetables filled with flavor.

Yeah. Got some fiber in it. Got your riboflavin. It's a good meal prep situation. And it's again, like this is peasant food. It's French peasant food. It's not supposed to be the fanciest, best thing you ever ate in your life. Connor from Milk is Cow Sauce.

Eating eggs straight, such as hard-boiled, fried, or poached is disgusting. Who on earth looked at a chicken, seeded, and put out an egg and thought, hmm, I might eat that? Let me just explain to you, man. Eggs are delicious. They're building blocks of food unless you're a vegan. And they're delicious. And don't be such a hater.

Expand your horizons and eat a dang egg. If I see any animal poop out a hard, solid, shiny thing, I'm going to crack it open and see if I can eat it. You can quote me on that one because that's a little miracle. Like it's not like you're seeing an animal just drop a dookie. Like this animal poops out just like this perfectly symmetrical, geometric, shiny shape. That's wild. Of course I'm going to crack it open

and eat its insides. Yeah, come on, Connor. I'm mad at you, Connor. This sucks. The other day, I just cracked four eggs in a pan that should not fit four eggs, took a shower, came back.

They were all perfectly sunny side up. And then I just ate it with my hands because that was where I was at yeah i love eggs yeah love me some eggs all right noah endicott says i think sweet chili sauce is an underused condiment it is extremely versatile and can be put on almost anything this came up when we did best dipping sauce a lot of people threw thai sweet chili sauce out there yeah which i i think is delicious i think it is a majority sugar it's corn syrup a lot of corn syrup especially the stuff that we're gonna like get chili sauce out there. Yeah. Which I think is delicious. I think it is a majority sugar. It's corn syrup. A lot of corn syrup, especially the stuff that we're going to like get in the States. You know, there's a lot of like Thai chili sauces that I've had that are like incredibly

sweet, but very, very fragrant and delicious. But I think a lot of people who like Thai sweet chili sauce are mostly in it because they like just putting sugar and wet on their food. Yeah. It's too corn syrupy for me. I think it's delicious when it's utilized in Thai food and some other Asian cuisines. I like it on pizza. You like it on pizza? Yeah, I like to dip my fries in it sometimes, but I do think it's a little bit too corn syrupy

and I just don't like eating that with corn syrup. When I was a kid, a total lachy kid, I mean, from the age of like eight, and I would microwave myself hot dogs until they slightly exploded. And I would put it in a bun with Thai sweet chili sauce and I would roll the hot dog around. So it gets glazed in the sweet chili sauce. And that to me is still a delicacy to this day.

So I do agree. I love Thai sweet chili sauce. But as far as universal dippability goes to me, I'm missing out on a lot. Also, I'd probably go eel sauce over that. Give me some eel sauce. It's like teriyaki with some funk. I love eel sauce. Oh, I go eel sauce over that. Give me some eel sauce. It's like teriyaki with some funk. I love eel sauce. Oh, I love eel sauce.

DF from DCMFD88M says, leftover pizza should be folded over itself and reheated in a waffle iron. Good idea. Agreed. Way to go, DF. Good job, DF. We agree.

Yeah, yeah. Because this is actually a kind of interesting point. It's like leftover fries are never going to be as good as fresh fries. Leftover pizza, some people like to eat it cold. I'm not the biggest fan. I like cold pizza. You like cold pizza? Yeah.

I like cold fried chicken, cold any chicken. But leftover pizza, no matter which way you heat it, and I have my particular method. I like microwaving it and then hitting the bottom in a pan. It like melts the cheese. It doesn't get it too crispy. But I like this idea of just changing it entirely. Yeah. Like screw it. We're going to turn it into a new dish. This is like this idea of just changing it entirely. Yeah.

Like, screw it. We're going to turn it into a new dish. This is a good idea. Yeah, it's smart. All right. Nate Schreider says, fajitas are just Mexican stir fry and Philly cheesesteaks are just American stir fry sandwiches.

I mean, well. I guess. What do you call stir fry? I guess it's just the lens that he's looking out of it. Also, fajitas are very interesting historically. Fajitas typically referred to a specific cut of meat that was like grilled over open flame. And then all these restaurants started adopting this kind of like not necessarily Mexican, but like what they were referring to is Southwest American lens thinking about chilies and apple bees and all these places. Like what they were referring to as Southwest American lens, thinking about chilies and applebees and all these places.

So they started doing sizzling fajitas where it was just bell pepper and a random cut of steak kind of chopped up in a pan. And so that kind of, you know, changed the game and took it out of that. But I guess it just depends on what you mean by stir fry. Is anything kind of chopped up and cooked on a griddle or any flat surface stir fry? Again, I think our buddy Nate here is looking at it specifically from a stir fry lens. And I love that. Yeah. It's a different way to think our buddy Nate here is looking at it specifically from a stir fry lens. And I love that. Yeah. It's a different way to look at food. I like that.

Ken Fleming says, the best chicken condiment is HP brown sauce. It checks all the boxes. Sweet, tangy, delicious, not too overpowering. It's like barbecue sauce's hotter British half brother. I hate brown sauce. I hate A1. I hate all of these steak sauces. It's just like, I can't enjoy it.

I'm sorry. It tastes like raisins. It tastes like raisins. It tastes like raisins and liquid smoke and sugar. And I just, I believe you for you that you like it, but I just can't wrap my head around it. I'd rather just dip it in ketchup. Calling HP brown sauce barbecue sauce

is hotter British half brother. It's good. Not hotter. You ever like, you ever have that friend who like they look at someone could be a celebrity could be someone on the street and they're just like oh they're hot and then you're like you have very peculiar taste which is not bad but you're like that person societally speaking isn't classically yeah but the fact that you have a look and a type that you

really enjoy is kind of very beautiful and speaks to you know the diversity of experience that we can have in this world. And that's what HP brown sauce is. It's definitely not objectively hotter than barbecue sauce, but I understand. It's unique. Like, they look, it's like the, you got a, like a birthmark on your face. It's kind of hot. Yeah, hot, hot birthmark.

Hot birthmark. No, beauty mark, beauty mark. Did you know that I don't have a birthmark? Really? Yeah. Do I? I think that means that my soul is new. Like, I didn't die in a past life

oh like you weren't reincarnated yeah or do you want to go down this rabbit hole but i've had like a past life regression once and it was really interesting who are you in a past life oh my god do you really want to know like right now right now um we're not doing anything else okay i went i it's i went to poland i went to concentration camps and I had a past life regression at a concentration camp. What? Yeah. Who were you? What the hell? This is wild. I wore a green coat and had short hair with red lipstick on. Oh my

God. Taylor says, I know you guys had a discussion about grilled cheese where it smells, but I put leftover spaghetti bolognese in a grilled cheese one time and it blew my mind. Hashtag carb overload. Yes. Put carbs in your carbs. Screw you, Gordon Ramsay, you limey piece of crap. Is that racist against the Brits?

Limey? What does limey mean? I don't care. Limey. Like he has lime disease? No, like limey. It's like a, you know, prejudiced term against the Brits, but they're fine. I can call them that.

What? Limey piece of crap. Limey? Yeah, limey. Write something on Google. Is that offensive to say? I don't know, but put your spagable on your grilled cheese. Live your life.

I love you. Bryce Hamburger says, baked beans on top of cheesy potatoes. This is the best side dish combo, period, with a T. Okay, I wouldn't know. And I don't like the idea of this. It sounds like it would give me the tummy gurgles. Yeah, yeah.

Beans and potatoes are substitute goods. Yeah. You know? Yeah, yeah. It's like putting mayonnaise and avocado on a sandwich. Correct. Or mayonnaise and a fried egg. Or avocado and a fried egg to me.

Yeah, yeah, yeah. Okay, okay. I can put mayonnaise and avocados on a sandwich, but avocados and an egg can't do on a burger. No, they cancel each other out. Not on a burger. They cancel each other out. Yeah. Shouldn't be there.

Beans shouldn't be on potatoes. It's like, it's the reason I don't like mashed potatoes is because I love refried beans so much. And I would always rather have, I would just rather have a large plate. Would you put lard in your mashed potatoes? No, I put mayonnaise in my mashed potatoes. Why is no one putting lard in their mashed potatoes? That's what I'm saying.

People should put bone marrow in their mashed potatoes. That's what I'm talking about. Bone marrow mash? Oh my God. I just found one that speaks to me in an experience. Alphabet Flight says, I like to drain my ramen and put ranch and parmesan cheese, like the shaky kind.

That was the only way I ate it as a kid and still do sometimes. This is a shout out to my good friend and sophomore year of college roommate, Andrew Rickards. I once wrote a blog post about him calling him the worst cook I've ever met. His signature dish, aside from vinegar chicken, which was boiled chicken soaked in vinegar, was what he called pasta al rancho.

It was spaghetti boiled, mixed with ranch dressing while it's hot, and added breadcrumbs and shaky Parmesan cheese on top. Ew. Yeah, yeah. Andrew Rickards? Andrew Rickards, yeah. Andrew Rickards. Inventor of pasta al rancho.

Andrew Rickards, this is Nicole saying, ew. Ew, that's gross. I don't like this. My other roommate though, Marcus, Marcus Begley, love you to death. He used to take taquitos, like the frozen kind, and he would eat equal amount taquitos and bricks of cheese that were equally sized as the taquitos. Yeah, that's my kind of guy. Marcus?

Yeah, Marcus. I would be friends with Marcus is what you're trying to say. Marcus, come on the show, man. What are you doing? Marcus, if you eat taquitos and bricks of cheese that are the same exact size at the same time, call me.

He also turned me on to Arizona Gunslinger Hot Sauce because he would dip that whole mess into Arizona Gunslinger Hot Sauce. Marcus, do you want a job? Come work here. Renegade Arts says, Butterfingers are chocolate-covered

sawdust bars. I love Butterfingers, actually. No, it's not. Sawdust candy? What's ancovered sawdust bars. I love Butterfingers, actually. No, it's not. Sawdust candy? What is it? What's an example of sawdusty candy? Necco wafers. Yeah, Necco wafers, Smarties.

Yeah, no, Butterfinger is beautiful. Butterfinger is American halva. Yes. Right? It's American halva. Halva. There's different kinds of halva, right? Yeah, there's like the floss halva but the chewy, crunchy

kind. It's honey and sesame paste. Yes. Or tahini. Yeah. That's like heated up until it's at this kind of beautiful like hardball stage. It's a candy. Oh, God, so good. Butterfingers just a peanut butter halva. That's all it is. Yep. That's it. Oh, wait, God.

I found one that I'm mad about. Do you even sous vide, bro? I don't use it often, but I hate seeing I ain't boiling my meat in a bag in grilling slash smoking groups. This is a 48-hour sous vide chuck roast seared at 700. Poor man's prime rib. I don't like food communities that act as gatekeepers and try and use this very insular language to make people think they're doing things wrong, right? and try and use this very insular language to make people think they're doing things wrong, right? So the same way that this sous vide dude feels about the grilling and smoking people

talking crap about sous vide, it's the same way I feel when people are like, you don't sous vide your chicken breasts. It's the only way to blah, blah, blah. No, like a gadget doesn't make you a better cook. I agree that sous vides have incredible uses. I agree that smoking and grilling on live fire does taste absolutely delicious.

That said, if you don't have access to either of those things, you can still be an incredible cook, cook the best food of your life, and really live a full culinary journey. You don't need the gadgets. You said it, Josh. I agree with that 100%. I do enjoy my sous vide machine very much, but it doesn't make me a better or worse cook. Bingo. Yeah, except it does have a timer on it, which I really appreciate it.

And it like beeps at you whenever. Yeah. I see if you had a hot pocket for two days once. Oh. It's pretty gross. That's not what I expected you to say, but I'm proud of you for saying that. And on that note, thank you for listening to a hot dog is a sandwich. If you want to hear more from us in the Mythical Kitchen,

we got new episodes for you every Wednesday. If you want to be featured on Opinions Are Like C casseroles you can hit us up on twitter at mythical chef or and handy zada with the hashtag opinion casserole for more mythical kitchen check us out on youtube where we launch new videos every week and of course if you want to share pictures of your dishes hit us up on instagram at mythical kitchen send nudes noodles noodle that was a no i realized yeah that came off wrong it It looks, it's a pun if you write it out, like N-O-O. Send noodles. Send pictures of noodles.

Don't, oh God, why am I like this?