A Hot Dog Is a Sandwich - Where Do These Dishes ACTUALLY Come From?

Episode Date: November 20, 2024

Today, Josh and Nicole explore the origins of popular dishes and where they actually came from! Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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Caesar salad is from Mexico, damn it, not Italy. You're telling me Olive Garden's out here slinging Mexican food? See, which means yes, in both languages. Come on, Nicole, you know you can't be mixing Mexican with continental? 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. Hot dog is a sandwich. 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 Inayiti. And if you didn't recognize that last line, that was a dramatic reenactment of Luis Guzman playing Radamus, the sous chef, or maybe line cook from the movie Waiting, which is I think the greatest food movie ever made. Yeah, why don't we like,

you know how Trixie and Katya like watch movies together? Oh no, I don't know about that at all, I'm sorry. Oh, well they do that, and they're like really famous podcasting and drag queens. I know who they are though. And I think we could also do that, but like watching Waiting and like Clerks and like dogma or like Red Dawn Oh, I was saying regular regular movies Josh Peck and Chris Hemsworth

Oh, no, I was just talking about like regular like slice of life movies Oh, okay do that with that. Oh like the original Red Dawn in the 80s So that's where the communists invade and I know what Red Dawn is But you don't want to watch it with me still. Because it's not slice of life-y enough. It's a potential slice of life. But they had to in the remake with Chris Hemsworth, where his Australian accent,

it's really tough. It's peeking through? Yeah, because there's a line in the trailer where he goes like, this is our home, we have to defend it, but he's so Australian. That he literally goes, come on, this is our harm. We have to defend it, but he's so Australian that he literally goes come on. This is our harm And it's really tough and Josh Peck is just smoldering plays like a hot high school quarterback. It's pretty funny But they couldn't do

Russians because of that time it was like, you know, I don't know maybe 15 20 years after the wall fell So what was it? It was I believe North Koreans, which is a perennial Perennial movie baddie that you can always just sort of throw in there. Yeah. You know, which I think is fun, but that's not what we're talking about today at all. What we're talking about today is where do these dishes actually come from?

And this is born from a somewhat organic conversation that we were having. Sure. Because people always like to throw out the fact that, did you know Caesar salad is actually Mexican? And that is a very, very loaded thing to say in my mind. Yeah. And whenever we're talking about the country origin of a dish, it becomes a very loaded thing to say.

Yeah. Because I've said this a lot, the idea of the modern sovereign state, especially the ones that we know on the Globes that we grew up with, which of course are always changing. Shout out to North Macedonia and South Sudan. Yeah. You know, Timor-Leste, a lot of different countries spring up

out of a lot of different necessities, but it always gets really complicated with food. So we're gonna go through a couple of dishes today and talk about all the nuances of where, quote unquote, they are from. So basically we're gonna talk about like, what is it called? Birthright citizenship? Juussoil, is that what is it called? Birthright citizenship, juice, juice soil?

Is that what it's called? Juice soil? Like. I don't know what you're talking about. So you know whenever like you're born in a country and then you get citizenship of that country when you're born there. And that's a very American thing.

We're gonna find out if the dishes that we have accumulated are either from, they get citizenship of the country they were born in or If it's not if it's just from the people that have made it and then also how much that actually matters in terms of What we do with it? I have a feeling it's not gonna matter at all No, I don't think so I think a lot of this is it's it's really semantics. It's the way in which people frame From you know what I mean from like you know like when someone asks me where where are you from? I'm always gonna say I'm from LA yeah, and then it was no no no where you actually people say that to you

Do people go where you actually from yeah, of course. I know that's like a common like Is that racist like would you call that racist? No I well I didn't see it through the lens of racism I would just make I'm Persian and I'm Jewish Yeah, and I'd be like, okay any other questions What do you want to ask? What else do you want to know? But no, I never saw it as like racist I thought it's genuine curiosity and maybe that's just the way I see like the world I guess maybe I just don't see it as like I just don't get defensive like that. I don't know I've never seen it as like where you act like we're actually the word actually doesn't like hurt my feelings

I guess yeah, I've never been where you actually from because I say I'm from Orange County people. Oh, yeah Swoop in the hair for sure for sure um Caesar salad is a really good one to look at the best one to start off with Yeah, it's the best one because Caesar salad was invented in Tijuana, Mexico TJ baby wanted to go by the way you've never been to Tijuana. I have never been to Tijuana, Mexico. TJ! TJ, baby. Always wanted to go, by the way. You've never been to Tijuana? I have never been to Tijuana. Oh my God. When my sister was like 23, she went to Tijuana and my mom was like, don't go to Tijuana!

And I'm like, son, I was like, I'm gonna go to Tijuana and have a great time. But she came back unscathed. Yeah, it's rad, dude. You go to Senor Frogs, man. I know, I know. You get a hamburger gaza. No, I really screwed up not going.

Papas Fritas. I really screwed up not going when I was younger, but I think I'm gonna go. Me and David are gonna go. You should go. So Tijuana, I grew up going to Tijuana because when I was living in San Diego, if you know anything about geography,

San Diego and Tijuana, they're effectively border each other. Are they 90 minutes of driving? Not even 90. I mean, if you go to the south part of especially San Diego County, my favorite restaurant in San Diego County, well, there's a couple, but Tetano taqueria. It's in a spot called San Isidro, which is San Diego County It's you could throw a rock over the border to Mexico It's literally the last town and Tijuana is basically the first major city

Northwest in Mexico So like the point is Tijuana is right across the border from America and Caesar salad was indeed invented there by Cesare Cardini aka Caesar Cardini what a restaurant they're called Caesar's Cardini it sounds very Italian because it was very Italian. There's this big wave of Italian immigration to the US in the mid to late 1800s after Italian unification right the ride of Garibaldi, all that stuff. And so they were Italian-American bootleggers who were in California. So they were Italian-American?

Well, so no, they were Italian. But they had been living in San Diego for a long time. And San Diego still has a little Italy that rules. There's a lot of fun old school Italian restaurants in San Diego. And so they open a restaurant there, they're slinging alcohol, prohibition gets passed. They're like, yo, we can go, it's a 20 minute drive.

Cars were pretty new at the time, but they were like, we can just go across the border at Tijuana. And so they open up their restaurant in Tijuana, which was an Italian restaurant called Caesar's. And then there's the whole myth of there were like Navy guys because Camp Pendleton is a big Navy base that's right by the border.

And so the myth is there was some Navy guys that were eating there and all the chef had already left and they wanted food and you whip together a salad with an anchovy dressing and romaine lettuce called Caesar salad. So Caesar salad was invented in Mexico by an Italian chef who had been living in America. Is this dish Italian?

Is it American? Is it Mexican? Does it matter? Well, let me think. Were there similar salad dishes like the Caesar in the Italian food canon? Oh, that's interesting. Like if you are to actually, yeah,

go to the origin of how these things are made. So the Caesar dressing, right? It's, what do you call it an emulsification? Depends, not always. So when I've seen, well, I've seen videos of the Caesar salad made at Caesar's. Like I've seen the video, like the dramatic reenactment of it,

like with the big bowl and all that stuff. And they mash in the bowl and it sometimes turns out as an emulsification. Sometimes it's more of like a oily, saucy, yummy situation. You know what I mean? So I think it depends on who's making it, but. It is egg yolks and olive oil and then.

And cheese and all it. And what's the cheese on it? Parmesan. Parmigiano-reggiano? I'm sure, but they use any hard cheese they can find. Estoy Mexicano. Well, I'm sure they just use any hard cheese that was there. But I'm just, I've never, oh, a Cotija Caesar sounds good.

But I'm trying to think if there's, well, I'm sure those ingredients are clearly Italian in origin, right? Right? I'd say so, yeah clearly Italian in origin, right? Right say so yeah, and the lettuce was what just like random like random like I mean yeah, Romaine lettuce Romaine Roman Does that have any link to I have no idea but I never thought about where Romaine lettuce I mean think about think about making like California was growing the best lettuces In like the world at the time like California California was- And Mexico by Proxima. And Mexico, yeah, of course. And so that seems like a pretty native ingredient,

but I'm sure they were eating lettuce and- Native ingredient, I love this. This is so much more, I think this is so much more insightful than I thought it was going to be. I was just like, obviously it's Italian, but- I mean, the Caesar dressing, it has at least, it sounds like very Western European roots in terms of like

At least trying to emulsify oil in Do you put mustard in your Caesar dressing? Is that in the classic Caesar? I don't think it's in the classic Caesar. What do you put in your Caesar dressing? You must make it at home I always make it at home. What do I do? I take an egg yolk and then I use I always use a stick blender by the way I take egg yolks and anchovies and lemons and then then I stream in my half olive oil, half regular oil. Ah, smart. I agree with that.

Because I think the olive oil can be a little bit overpowering, so I kind of want to mellow it out a little bit. And then I add like a small, like literally like half of a teaspoon of Dijon, just for good measure, salt and pepper. Lemon? Fresh lemon? I said lemon. You said lemon? I think I said lemon. Run the tape.

No, I'm just kidding. I'm pretty sure I said lemon, but yeah, there's always lemon. Garlic, do you do fresh grated? I do? I said lemon. You said lemon? I think I said lemon. Run the tape. No, I'm just kidding. I'm pretty sure I said lemon, but yeah, there's always lemon. Garlic, do you do fresh grated? I do four cloves of garlic. Four cloves of garlic? That's a lot of garlic. That's a lot of garlic. I cheat. I cheat my Caesars. I start with pre-made mayonnaise and then I add an egg

yolk and olive oil just to give it that homemade feel. Color? Okay. Yeah. And a little bit of flavor. And then Dijon grated like one clove depends how much I make but one clove of grated garlic tons of fresh cracked pepper And then I use straight fish sauce instead of anchovies anchovies weren't in the original recipe They weren't no so they're using the original recipe with stashere No way was this year and then Alex Cardini Caesar's brother He used whole anchovies and he claims that he actually invented it and he called it the aviator salad because they were like Navy pilots

And then Caesar won out over Alex's aviator salad, so it could have been called aviator salad dress Well Worcestershire isn't that anchovy? Yeah, but there's there's like fermented anchovy in Worcestershire And that's why I just use fish sauce because I don't want to do with chopping up anchovies. Whatever. Yeah Worcestershire and that's why I just use fish sauce because I don't want to do with chopping up anchovies whatever yeah But anyways, it sounds like all of these things are somewhat Western European techniques. However Have you ever had have you ever had? Enchiladas suizas. Yes. I have Swiss enchiladas. I think it's because the cheese they use right? It's just cream. It's cream. It's it's dairy. And so the enchiladas suizas are in like a cream sauce, which dairy is not native to Mexico. Like same as flour that was brought over by Spaniards.

There weren't cows in Mexico? I don't believe there were cows in Mexico. How did they make cheese? They didn't make cheese for a long, long time. Until, I mean, it was colonized in, you know, 1490s, right? And then 1500s. And so I don't believe there was cheese in Mexico before that a lot of the native proteins were like cabrito which is goat and then like turkey like turkey is pavo pavo pavo

turkey is straight-up indigenous to like Mexico and that's how it spread around the world yeah and so like even if you look at dishes like enchiladas suizas or like pescado veracruzano Have you ever had that? Is it the half-and-half? No, no pescado veracruzano So veracruz is I believe in like the east like near the Gulf of Mexico, right? But it has a bunch of olives in it. I'm looking at Mexico It's like a fish with like a sauce of like tomatoes and olives which reads very Could be Italian could could be Spanish, could be Greek. But it is like very definitively Mexican because the Spaniards brought olives there.

So like those dishes, despite having very European ingredients, those are like decidedly Mexican. Right? Well, when we go to Mexican restaurants, do we see Caesar salad on the menu? You... We do, because we're in LA. No, no, no, but this is a funny thing you see on menus What you'll see a Mexican Caesar salad. That's true, which will have like Like red tortilla strips Koti ha cheese

sometimes like a pico equivalent with some like tomatoes or some sort of like You know a jalapeno on there. Maybe a couple kernels of corn Frick, I always I I think is really funny. And so where do we end up with Caesar salad? I'm going to say Caesar salad is an Italian dish, period, point blank. Do you consider like chicken parmesan to be an Italian dish? I think it's Italian American. I would consider Caesar salad to be like the Italian American dish,

alongside things like spaghetti and meatballs, chicken parm, sedatini alfredo, and that's another one. Do you consider Mexico to be like American? Do I consider Mexico to be American? Yeah, I mean it's North America. It's North America. Oh, I see what you're saying. Yeah, yeah, so anything and it's like, yeah,

from like Tierra del Fuego to the Yukon territory, those are all just American food. The Americas. The Americas. I think when we say American, we have to have a good faith reading that we're talking about United States of America. Okay, but you consider that a United States of America Italian dish.

Caesar salad. Yes. I think they were vacationing. They were in Tijuana. They weren't vacationing. They were making money. They were vacationing, but I'm saying it was a short jaunt. They were going to stay there because of prohibition. But also if like any Mexican person wants to claim Caesar salad as being Mexican, if you take tremendous pride in that, do it man. Whatever. There's a lot of great Mexican dishes to really latch onto though,

other than Caesar salad. Better than Caesar salad? Yeah, yeah, yeah. There's a lot of enchilada de nopal, you know. I think that our lovely Italian brothers that were hanging out in Tijuana just made a great salad. But I don't think that it's a Mexican dish. Yeah, I think it's... Made in Mexico, because it was echo in Mexico, it doesn't mean that it is Mexican.

You own one of those sweatshirts going out? Yeah. You buy it at the Venice... Well, mindset made in Lake Tahoe. Nice, nice, nice. Yeah. Even when you look at what is a Mexican dish and what isn't, you look at something like enchiladas suizas, right? Which enchiladas like literally date back thousands of years, right?

Like dipping tortillas, which are about 10,000 years old. Like we're talking Aztec, Toltec, Olmec empires in some sort of chile paste. Chiles were used a lot medicinally as well as in food, literally for stuff like pain management. But like that's thousands upon thousands of years old. And so that predates any like modern conception of what Mexico is. Yeah. You know, a lot of that is dating back to say like Oaxacan foods. Then to even consider enchiladas suizas to be Mexican alongside dishes

that are literally 10,000 years older than that. Even there's a fun gap in there to be explored. Well, just because something's been around for a hundred years now at this point, that doesn't like negate the fact that it's from the place, right? But I don't know. Well, I'm making the claim that it is an Italian American dish now. Yeah. It is. Does time have any factor in all of this? Because there's an authenticity. Correct. Yeah, I think what we're skirting around is the A word, which

I think everybody in food kind of hates. Authentic. I hate the word authentic. I think it's a very tough line to go down. I don't know. I mean, the concept of authenticity in food is really tough. And I don't think we're're gonna solve it in this podcast, but we can definitely like Dig through chicken parmesan predates carbonara and that's fine That's the craziest thing but how many people would say chicken parmesan a quote-unquote often in an inauthentic dish and carbonara is an authentic Well, I don't think people I don't think people dive that deep into food I think we do because because we enjoyed in our jobs and there's value in it But I don't think people like hey, let's go get Italian food. Like they're

going to be like, I want to eat authentic Italian food from Sicily, from Rome. From Sabara. I don't think people like care that much. I want the strombolo with the gut, with the coppa. Yeah, give me that stuff. Like, again, again, you can't like constantly be like that particular about how you want to eat food in my opinion You kind of just yeah to just go with it. Yeah, I think it's fun to BS about though You know yeah, but for me. I think I think Caesar salad Italian-american period I think I think it's I about once every two weeks. I will make a slightly healthier version

I like I do it in the oven because you know I don't need the oil and parm yeah I'll do like a chicken parm and then a Caesar salad on the side. And that's like the greatest combination. French fries and then a diet coke and you got a good meal. What a time. If you ask me. Hey, if you're looking for something to make your upcoming Thanksgiving a little more unique and memorable, we highly recommend adding some recipes from the Mythical Cookbook to your

spread. Imagine your friends and family's reaction when you show up with habanero watermelon party wings, Nashville hot chicken meatballs, or Jimmy Fallon's favorite pulled pork Twinkies. He was really taken by the Twinkies, man. He really loved it, though he took too big of a bite. Anyways, we just restocked mythical.com with signed copies of the book. They're all personally signed by me, Rhett and Link. My hand cramped up while doing it.

Pick up your signed copy today at mythical.com and be the Thanksgiving hero your friends and family deserve. I am craving a big slice of pizza and an ice cold Pepsi for lunch today. Nicole, what if I told you, you have the power to make that happen. I do? Yeah, and you know how I know that? Because you're real, real smart. That's one of the reasons. The other reason is that I had the same dream that you had,

except this was a couple days ago. We basically lived parallel lives. But I was craving an ice cold Pepsi and a big old slice of pizza. And I was at the airport and I was coming back to LA. And so I really needed some food to get me through that last leg of the journey and I was on the plane I opened my pizza and the flight attendant came by and I got the free chips and I got an ice-cold Pepsi Zero sugar and I will never forget this borderline spiritual experience of eating that spicy from

the pepperoni salty chewy pizza going to the crispy chips and then resetting my palette with ice cold refreshing Pepsi Zero Sugar, that perfect amount of acid to just cut through all that fat in your palette, and then back to the Chewy Pizza, Crispy Chip, Refreshing Pepsi, Chewy Pizza, Crispy Chip, Refreshing Pepsi, and it made the flight so, so much better. My lunch was absolutely saved. I love story time with you, Josh. It's my favorite.

But moral of the story is, Pepsi makes your food taste better. Everybody knows that. So grab a Pepsi Zero Sugar for your next meal, as food deserves Pepsi. As a Fizz member, you can look forward to free data, big savings on plans, and having your unused data roll over to the following month, every month. At Fizz, you always get more for your money. Terms and conditions for our different programs and policies apply. Details at fizz.ca.

Terms and conditions for our different programs and policies apply details at phys.ca Where does like popularity in terms of who does it best? Come into play with this. So there's this this question of croissants Croissants, so what is the name of all like laminated pastry? Even like in French. Is it Ven, Venois? Viennoiserie. Viennoiserie. Viennoiserie means like stuff from Vienna. Austria.

And so when you're talking about like croissants, go ahead. Austria? Was Austria hungry? Would have been Austria hungry at the time, yeah. Okay, cool. I believe. The Habsburgs? What were they doing?

Ask Keith. Dude, I... Ask Keith Habsburger. He What were they doing? Ask Keith. Dude, I... Ask Keith Habsburger. He probably knows. Fair point. I kind of smoke. I got a five on the AP European History Test. I was not an APush. I was not an APush. Bang, who was Catherine de Medici? Oh, she was Bang.

The Bloody Lady? Bang, what is the dual papacy of Avignon? Oh, I don't know. Sorry. Who are the Bourbons? I don't know any of this. I don't know, sorry. Who are the Bourbons? I don't know any of this. I don't know any of this. I really don't. But no, so like croissants, right,

we would say are- French, 100%. They are French. 100%, but if you like go through the actual history, and there's a lot of weird myths about this, like people smuggling them through tunnels during like a Prussian war. That's a whole thing.

Who had time to smuggle? Well, it was probably because they got it from the smuggling of matzah. And then there's some probably. It's cool whenever you smuggle a piece of bread. Smuggle bread, people like that. Smuggle bread, people like that. And then there's this thing about the crescent shape was like a dig at the Ottoman Empire. Oh!

You heard that myth. Yes. You know, there's a lot of this stuff. It's all probably not true, but like a lot of those origins go back to Vienna. But if you look at the actual recipe, and I've never been to Vienna to eat a croissant myself and I'm sure... Have I been to Vienna? I went to the Austrian Tyrol.

I've been to Austria, but I've never been to Vienna. Did you eat Wienerwazer either? I'm sure I did. It was a little bit of a blur. I get that. A little bit of a blur. Yeah, it was a Contiki tour. I was with a bunch of, speaking of Australians, I was with a lot of Australians.

Australians love Contiki tours. They really do. They do. So I don't really remember. I'm sure I had a croissant here or there, but nothing like legit or like insanely memorable, obviously. The OG croissant recipe. I believe Max Miller actually made this on Tasting History, but it was not like the French croissant. Was it laminated?

It was technically laminated. But a poor man's lamination. But a poor man's lamination. It's like a crescent, it's more of a crescent roll. Crescent roll. You read a crescent roll and you're like, oh, that's 18% of the way to a croissant. Oh my God.

Crescent rolls are the bomb diggity. It's great, but like a proper French croissant, right? Like you, when you bite into it and the flakes just explode and there's that perfect crispiness, yielding to chew, like the OG Austrian croissant was then perfected by the French and now the French are like, yo, this is ours.

This is our stuff, bro. Yeah. And a lot of that did happen because of cultural transference from people marrying each other in our stuff, bro. Yeah. And a lot of that did happen because of cultural transference and war and marrying each other and war and all that. Yeah. But like croissants, like French or Austrian? French.

French, right? They just did it so good. That they can claim it. They can claim it. Yeah. And I think they're close enough to each other where it's like, you know, you can give them the W. Give them the W. Give them the W.

You know what I think is weird about the Olympics? No. What is it? So like, everyone's like, US won all these medals and all that, and like, uh, suck it France, you only won that many. It's a much closer comparison to compare US medals to like all of Europe medals. Because they're much closer in size than the US to any European country. Like, all of Europe is equal to all of the United States? Yeah, and like, we have 50 different countries inside of our country. Yeah, yeah we do.

You know what I mean? Like they kind of got 50 countries inside their big country. Continent? I don't acknowledge continents as existing. Okay, what's wrong with you? Why is Europe and Asia two different continents? One, even if you count Asia- They should be Eurasia!

They should be called Eurasia! No, no, no! They should be nothing! Pangea lovers stand up! Continents don't need to exist. Why? Even if you count Asia... They should be Eurasia! They should be called Eurasia! No, no, no! They should be nothing! Pangea lovers stand up! Continents don't need to exist. Why? Why do they exist?

When you say Asia, when people go like, Asian food, there's over 60% of the world lives in Asia, and there's like not that much... Are they talking about Kazakhstan food? Correct! Sri Lankan, Korean... Sri Lankan food? You know? But anyways, that's what I think should happen in the end.

So go ahead. The best croissant I've ever had was at Aristocult Bakery in San Francisco. And I just need everybody to know that. If you're ever in San Francisco, go to Aristocult Bakery and just get their regular croissant and then also get their almond croissant because there's no food better than an almond croissant. Yeah, almond croissant. I like it more than panna coccolata. I do too, I'm just not a chocolate guy. Also the cold chocolate inside the croissant.

I'm a chocolate goral but I don't care for chocolate in my panna, I don't care for croissants with chocolate. I have like a pistachio, I think pistachio is the best nut. And so I like pistachio, I think it's the best nut ever. Ever. Is that a new podcast? What's the best nut? We get this nut Yeah, let's get this nut. No, I think pistachio is the best. I have a pistachio croissant with some rose petals on it from like this Lebanese bakery dude Um

Tom Holland Zendaya's boyfriend. Zendaya's boyfriend. Spider-man. I just know him as Zendaya. He wasn't in challengers, but I thought he could have been I thought he Well, yeah. He's like rat hot. Tom Holland was in an interview where somebody asked him if British food is better than American food and Tom Holland just goes like, well, what's American food to you? And the guy's just like, pizza? And Tom's like, Italian.

The guy's like, French fries? Well, no, I guess French fries aren't. He's like, yeah, it's actually Belgian, but also, you know, kind of French. And then the guy goes, hamburgers? And Tom just goes, it's mate, it's literally named after a city in Germany. There is no American food. Gemini. Gemini. I'm not doing a good Tom Holland impression, but I think this is a really good example of something that fully, fully belongs to America. I think there has been enough epigenetic shift from the original Hamburg steak.

They probably didn't say steak like I did. But there was like a, the Hamburg steak that it is named after, right, is so far divorced. The original recipes I think you're getting from, was it a Hannah Glass cookbook in the 1700s? For the original Hamburg steak, that was like, you mix ground pork with wine and warm spices, and then stuff it into a bung, and then smoke it over a fire, and press it out.

It's a sausage, right? And so that then comes to America, and they're using beef instead of pork because a lot of German migrants started raising beef in Texas, that's part of the origin story of Texas barbecue. And so in Texas start raising beef. So they start making the Hamburg steak with beef and then they start adding less and less spices to it

as people wanted more purity in their food with the Good American product. And then I believe Delmonico steak house is The first one to serve a Hamburg steak on their menu and then finally somebody puts it on a piece of toast You know, Louie's lunch is credited for it I think there were some predecessors but the point is like the original Hamburg steak in Germany Which is already a very small unimportant dish right came to America and was perfected and codified in a way that is then spread out through the entire world,

making the hamburger uniquely American. So I think there has to be enough epigenetic shift and enough popularity. I agree with you 100%. And I think France did it with the croissant, I think we did it with the hamburger. I agree with you 100%, no notes. That was fantastic.

No notes, Josh, I will not be pushing back on anything you said regarding the hamburger. That's a pretty clear-cut case. There's one more. There's one more. There's one more that I'm fascinated by. What? I'm fascinated by. Utterly fascinated. Chop suey. Not chop suey. A different Chinese dish. Oh my God. Let me think about it. Yakisoba.

Is it Japanese? I don't know. Yakisoba is definitely a Japanese. Terry, yak me think about it. Yakisoba. Is that Japanese? I don't know. The yaki is definitely a Japanese, like teriyaki means grilled. Orange chicken, man. Orange chicken, orange chicken. Orange chicken's American. I think it's American Chinese. I think it wasn't.

Does that make it Chinese? Does that make it American? So chicken parmesan is to Italian Americans as orange chicken is to American Chinese. I think I would agree with that. I think orange chicken is probably more similar to... I don't know if I'm gonna regret this. I'm gonna say orange chicken is more similar to... It's I believe based in a Huananese dish called citrus peeled chicken. Okay, yes.

I think it's more similarly based to its original Chinese roots than chicken parmesan is To its Italian roots, but you're calling it an American dish, even though it's closely related to a Huna needs is that she's a hoon on his dish and it was invented in Hawaii Mm-hmm. Okay, I believe a Chinese American dude. Okay. I think yeah Chinese Americans just a good descriptor for it But does that make it American or does that make it Chinese or neither? It makes it both. What do you mean American Chinese people exist? I know American. I was not negating the existence of American Chinese people. I have at least one Chinese American friend Yeah, yeah anymore any more instances of you having. Yeah, I got I got a lot of friends, you know

Any more instances of you loving it? Yeah, I got a lot of friends, you know? Well, I mean, yeah. I find orange chicken to be a Chinese American dish because it was made by a Chinese American person in America because they got the dish from their Chinese roots. Spam musubi American? Yes. Yes, it is. What about poke? Is poke American? Yes. Yes it is. What about poke?

Is poke American? Yeah, it's Hawaiian. It's Hawaiian. That's tough to call poke American. What else would it be? Well, it depends on your viewpoint of like, it's like poke really comes from very like indigenous cooking techniques for native Hawaiian people, right?

Sure. It's like it was a method of preserving the fish. And then like America comes in and like, you know. Hello, you are part of us now, we own you now. Yeah, so like you call that an American dish? That's wild. Well, I think, isn't poke related to lomo lomo? Lomi lomi.

Lomi lomi. Yeah, so poke means to cube and then lomi means to bash. Okay, so poke. Lomi means massage. But is the poke that we are eating now in 2024, the same poke that we were eating in, and they were eating in 1951, was before we got it? Before we got it!

We sort of like annexed it in like the 1800s with the gold plantations. Oh, really? Yeah, yeah, super messed up history behind it. Brutal. Yeah, I know. Just allowed a fruit dictator from America to rule. I did a project on Queen Leela Koh Lani actually.

Yeah. I know no a push, but a little bit. So no, the poke we eat now that we would think of, right? You go to like a poke bowl shop and they're putting the sweet soy and the sriracha mayo on it, which is its own thing. Sure. No, that's actually influenced a lot by Japanese both fishing technique and culinary technique. So the soy sauce being big, that's coming from Japan.

Also a lot of Koreans and Filipinos. But I believe calling it shoyu even is from Japan. Got it. Using the long line caught ahi tuna, that is all Japanese. So you get like raw ahi tuna with shoyu and furikake and you would call that American? Hmm. Would I? Well, again, so the name poke is a Hawaiian name. Correct. Poke is a Native Hawaiian word. But in 2024, going to a poke bowl shop. Is that American? Is it?

I mean there's a lot of white ladies in LA working the counter signing up new poke bowl and frozen yogurt shops. You ever go to that poke and frozen yogurt place? Yeah. Now that's American. You put it with froger, that then becomes very American. But it's like, do you consider something

like a native Hawaiian dish? That has been, that has, something like a native Hawaiian dish, especially one... That has been... Okay, so a native Hawaiian dish that Japanese people are bringing to America... Oh, that's pretty freaking American, right? I don't know! That's more American than annexing a country, than annexing islands, taking their food, having another ethnic group come, make it good, and then put it in a strip mall. And then add a random accent over the E in the word. Is that not the most American thing you can think of?

Yeah, it's tremendously American. It's incredibly depressing. Well, not depressing. It's like it's messed up. Of course it's messed up. We can acknowledge that it's messed up. From where it came and where it is now, the modern poke bowl that you get in 2024 in a strip mall, scooped by Bethany.

Scooped by Bethany. Is quite owned by- Is this Bethany Frankel? Is she doing skinny girl poke? Owned by, so Bethany's scooping it. Yeah, I would say that that got influences from Japanese cuisine, but its name and origin and predecessor is Hawaiian.

I think it's American at this point. And then you're mixing it with a Spanish emulsification in mayonnaise and then the Vietnamese American made with Mexican grown pepper sauce Sriracha and putting that on every bite. Oh, Sriracha, is Sriracha American? I think Sriracha is. I think it's Vietnamese.

He's, the founder is Vietnamese. Yeah. But he's using like Mexican's the founder is Vietnamese. Yeah. But he's using like Mexican red jalapeno peppers. So crazy. Named after a Thai island that, the Thai island, they don't like sriracha. Oh yeah. They don't like American sriracha. They like sriracha panich, the Thai sriracha.

And so, I don't know. I don't know. None of this matters. We all eat food. We all enjoy it. But I think knowing the history of it is really, really fun. And I think paying a certain homage to the history, I think it's nice to know it. Game, recognize game, real, recognize real. You ever see that episode of The Simpsons where Marge- I don't watch The Simpsons.

Marge gets the- I don't. I've never seen an episode of The Simpsons all the way through. Can I just tell you about it real quick? Marge buys a Middle Eastern food truck. Oh, no way! And they're eating the food and she goes, "'Mmm, what is it? Fala-fel-...'

And the guy just goes, "'Crispy balls!' "'Oh, and what is te-te-he-... flavor sauce!' And that has been burned in my mind. So we're all just out here trying to eat crispy balls and flavor sauce and knowing a little bit about where it came from. Pfft. [♪ MUSIC PLAYING FADES out...] This episode is brought to you by Dyson On Track.

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Accessories sold separately. Welcome to the Orwell business. Billy Bob Thornton, Demi Moore, and Jon Hamm star in a new Paramount Plus original series. The world has already convinced itself that you are evil and I am evil for providing them the one thing they interact with every day. You all right? Here we go. From Taylor Sheridan, executive producer of Yellowstone.

Get everybody back. Go! You just put a giant bullseye on this place. We rolled the dice one last time. Landman, new series now streaming exclusively on Paramount Plus. Landman, new series now streaming exclusively on Paramount+. [♪ Music Plays, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps, Claps reviews because we think it might help in some way. Oh yeah. This is a review from HT Sparrow. They gave us five stars and said, a hot dog is an epiphany. It's a long boy.

Let me paint a picture for you. You're 22, driving home from your last marine biology field lab with the final credits you need to finally graduate community college. It was to see elephant seals in San Simeon, California. Pause. I've seen the elephant seals in San Simeon. Me too Pause. I've seen the elephant seals in San Simeon. You have? Mating season? Oh yeah. Brutal. Disgusting. Sounds crazy. It's where I learned the birds and the bees. It's awful. Sounds crazy. Back in. You look down and see that you're dangerously low on gas, so you pull over into the small town on the route back home so you don't get stranded. After pumping, you decide to get dinner at a local firestone grill knockoff. This person's got to go… Pause. Never been to a firestone grill.

You've never been? Super popular. It's in San Luis Obispo. They make tri-tip sandwiches and other barbecue adjacent things. Santa Maria style barbecue. But it's like a very Cal Poly San Luis Obispo haunt. And it's like… It's good. It's not like the most mind-blowing food in the world, but they do like really good work. What's the comparison to here?

No comparison because they do like Santa Maria style. Have you ever go to like Handy Market in Burbank? They do the weekend barbecues? No. You've been to Handy Market this weekend? I've been. I don't hang out in Burbank on the weekends. I'm here Monday through Friday. Burbank ribs.

I love this place. I'm on the west side. Well, the Handy Market is a comparison. Continue. Ahem. Your nine dollar grilled cheese, disgusting. Self-service, nonexistent. The only piece of media downloaded on your device

is Mythical Kitchen. You sit and eat your awful grilled cheese and listen to Mythical Kitchen as you look out on the Pacific Ocean. You leave that restaurant to new man. I've been listening to Mythical Kitchen slash other GMM podcasts for a while, but truly listening to Josh and Nicole

have strong opinions, argue with love and honesty, share genuine culinary joy has inspired me not only to cook more, but care more about the food I make and eat. Pause. That's kind of what we talked about with this podcast that we just did, you know? You just like care about the food you eat a little bit more. It sort of opens up the world to you in certain ways. And there's no like moralism to it. It's just, it's very interesting. It might spark a little bit more joy next time you're eating some orange chicken. Unpause.

Back in. I cannot recommend this show enough and I also cannot stress enough how bad that grilled cheese was. Why do places like that insist on making grilled cheeses with brown bread? Pause. I agree with that. I agree. Yeah, yeah, yeah. Brown, we're talking about like pumpernickel rye situation? Yeah. Or maybe it's probably like a seven seed multigreen. F that. F that in the A. I think if you're doing like a seven seed multi-green. F that. F that in the A.

I don't like it. I think if you're doing like a fig jam kind of sweet. No, no, no, no. You're being silly. You're being silly. And then, yeah, back in. If it's a panini. That's just Italian for, well, multiple sandwiches.

Panino is Italian for sandwich. If it's a panini, I'm down. A paninus. A panini. Beggin. Thanks so much for everything you do. This is such a good review. That's five stars.

This is great creative writing. If you don't make it in the marine biology field, God forbid. Some people say, you know, keep it light, keep it tight. Not me. Give me some long-winded imaginative storytelling. I could imagine myself eating that grilled cheese right now, how crazy. Descriptive, I was in a creative writing class in like ninth grade, let me tell you.

I had the time of my life, and this kind of inspired me to go get back into it, you know? Logos, petos, ethos, ethos, portos, d'artagnan, all those, man. I'm naming my kids all those. All of those, that was great. How many names was that, eight? That was great, well, I'll tell you, I'll explain.

You know what that means, it's time for Opinions are like casseroles! So Logos, Ethos, and Pethos, those are- They're feelings. Those are the three tenets to good writing. I know what they are. Yeah, yeah. But then I said Athos, Portos,

which are two of the three musketeers. A D'Artagnan? D'Artagnan wasn't a musketeer, but he was like their familiar. He was like their aide de camp. Familiar. Yeah. So that was six names? Yeah, what's the there's another one? Athos, Portos, like Aragorn Aragorn Look at the three musketeers names, but play a play a thing play a opinion Hello people who rock on hot air is a sandwich. This is Sam calling from Pittsburgh, Pennsylvania and something I just discovered I've never been a String cheese eater, but I'm trying it for a low carb day Wow

string cheese eater, but I'm trying it for a low carb day. Wow! And I was biting it and one of my coworkers said I was eating it like a monster. You gotta eat it like pull off the strings, otherwise it tastes too intense. And I totally agree with that. I'm not sure if that's something that, you know, is known or you agree with or,

still don't like string cheese, but you know, definitely is way less assaulting in the string form. Thanks, love the pod, bye. This is an age old debate. If you do not like string cheese, but you know, definitely is way less assaulting in the string form. Thanks. Love the pot. Bye. This is an age old debate. If you do not string your cheese, if you're a chomper on the stringed cheese, does that make you a bad person? Are you a chomper or stringer? What are you? When was the last time you had string cheese? It's been a long time. I don't eat string cheese.

I eat string cheese every day. I don't snack on, you eat string cheese every day. I eat string cheese almost every day. How, I don't have a lot of nails and so it's tough for me to string it properly It has nothing to do with your nails. You're making excuses for yourself. You can just use your thumb to just peel it Okay You're being antagonistic about it. You're being a little silly. What's your string cheese method? Well, it depends if it's if it's a if it's a regular mozzarella cheese stick. I will be I will be shred. I'm a shredder

I'm a yeah, I'm a stringer. If it's a different kind, like say a cheddar or a... But you still consider that string cheese, a cheddar string cheese. A shredder cheese, yes. That exists? I feel like that didn't exist in the time when I was eating string cheese. Of course. They had cheddar cheese sticks, but a cheese stick does not string cheese make. Oh, really? I consider any sort of cheese that's in stick form to be string cheese.

I don't believe that would be the case. Well it is for me. Interesting. But do they market? Alternative facts! Go here, okay, talk to the audience. So I like, so when it's something like a pepper jack or a Colby jack or a cheddar cheese, you can't really string it, so I just bite it. Well you could string it, but I don't think it would be efficient enough, so I just bite into those, but if it's a mozzarella

Cheese stick or string cheese. I will be stringing it. I will be stringing it Do you want me to keep talking passing so I'm looking up the the taxonomy of string cheese here So you know a free go cheese heads here? I'll show you the logo like you recognize of course I do remember when they put, um, the sauce in the cheese? Remember when they put the sauce in the cheese? What? Go, go, go, go, the sauce in the cheese. They literally put the, they put like, marinara sauce inside of the string cheese.

Anybody else remember this? Maggie, come on. No. Is, is it, is there proof on the internet that this happened? Oh my god, they were called stuffsters. They were called Sorrento stuffsters. I didn't make it up in my head, it's real. I've never heard of it. This is like when they came out with the peanut butter and the jelly in the same jar.

GOOBER! My mom never let me have those. It's bad, just two different jars. Shana never let me live. String Heads, which to me is the preeminent string cheese brand. Okay. Which when you say string cheese, we're talking about ultra low moisture mozzarella, which is what makes it good for a high protein snack because low fat, low moisture,

a lot of protein in there. They sell a variety pack of like cheddar, marbled Colby Jack and mozzarella. But they call them strings swirls cheddar. So even the most dominant brand of string cheese does not consider a cheddar cheese stick to be string cheese. Because the stringiness is very unique to that type of cheese. You see it in ultra-low-moisture mozzarella. You see it in like Oaxaca, Queso Oaxaca.

Queso Oaxaca, yeah, sure. That string cheese. You ever see the braided one with the Nigella seeds in there? I love that string cheese. I think that's like Armenian or something. Oh yeah, yeah, yeah, yeah. That's also stringy. That's also very stringy.

If you just want to chomp it, I was eating something the other day, I can't remember what it was, but I likened it to a guinea pig chewing on a wooden bar to file their teeth down. Was it a pear? Was it an unripe pear? I remembered it to a guinea pig chewing on a wooden bar to file their teeth down. Was it a pear? Was it an unripe pear?

I remember what it was. No, there was a new candy that Spork put in the free thing that was called a mellow cream. And I was like, that sounds great, but it just tastes like hard candle wax. So it was like, if you had the worst candy corn you've ever had, and I love candy corn. Was it shaped like a pumpkin?

No, it was shaped like maple leaves, I think, or different leaves, but they were multicolored. The point is, if you're somebody that wants that hard, hard texture and a nice salty bite that you can chew through, great. If you want somebody that wants to increase the surface area and like string it out and you like that texture, but I truly believe there's no right or wrong way to eat a string cheese. I think you can do whatever you want.

It's a free country. I love Mellow Creams. What? I love Mellow Creams. The hard candle wax ones? I love them so much. Well, there's a whole bucket of them over there. Oh my God.

I'm so excited. I'm going to go eat it afterwards. I'm excited for you, man. Yeah, boy. Next opinion, please. Hi, Josh. Hi, Nicole. Hi.

My name is Devereaux. I'm from Indianapolis, Indiana. I just wanted to give you my opinion. My opinion is grilled cheese sandwiches are good with bacon and sweet-tide chili sauce. Yes. And my husband also likes to eat his buffalo or barbecue wings with cottage cheese. Oh. Thanks.

With cottage cheese? Yeah. Oh, that. Okay. With cottage cheese? Yeah! Oh, that's fun! I like both of these opinions. These are both good. These are both very good. Very good opinions. You know what this is? This is gonna be borderline offensive.

Some of the best. Stay with me. I feel like these are us in opinions. A little bit. I'm saying, um, what was that movie? It may or may not have had Billy Bob Thornton in it, but like a farmer. Slink, slink blade?

No, not a slink blade. No, it was like Rocket Man, like a farmer like builds a rocket. I never saw it. It was kind of this like, great example of somebody with a will to do something and a lot of intelligence, but like didn't have the formal training to do. I feel like that's what both of these are. You know? What do you mean? These are both too very, I know I said it's borderline offensive. I'm so sorry. Yeah, you're calling them farmers

making rockets. No, no, no, no, no, because hear me out, hear me out, hear me out. The sweet chili sauce and bacon in a grilled cheese. Like I make my own like caramelized onion bacon, like caramelized onion chipotle bacon jam. That takes like an hour to make, you know? So putting that in a grilled cheese lot, but you're getting- You're calling yourself a rocket scientist of food right now. Yes, no, I'm calling ourselves professionals who have spent, you know, over a decade now

in this profession making things from scratch, all that. You're right. You're getting 80% of the way there with high sweet chili sauce and bacon, that's just as good. Sure. You know, similar with if you were to make some sort of like, I don't know, I guess whipped ricotta on a wing sounds weird. But like the cottage cheese makes a lot of sense on a wing for me.

Sure, me too. It's something very ranch or blue cheese adjacent. But you're getting a little bit extra protein, a little bit of extra texture on that. Yeah. You know? Great. I think if Josh and I were two foods, he would be buffalo wings with cottage cheese, and I would be grilled cheese with bacon and sweet chili sauce. So I see myself in you and I hope you can see yourselves

in us. Sorry I said it offensively. Is that perverted? Things that you kind of called you a farmer making a rocket. Was that perverted what I just said? But they made a movie about the farmer making a rocket. The Astronaut Farmer. It was called The Astronaut Farmer?

Yes. Oh, well. Rocket man. What about the astronaut drillers? It's probably called Rocket Man probably called rocket man in like Nigeria You know like they have cool like movie titles. Yeah, like different countries like Like Mission Impossible like a little guy Angus thongs and perfect snogging in the u.s The original book was Angus songs and full frontal snogging because I read all the books and I love them so much. I loved

best love it really really framed the way that I books and I love them so much. I loved all best. Love it. Love it. Taylor Johnson. Really really framed the way that I thought about boys. Hi, my name is Phoenix. I got bullied a lot at school for this, but I just like need it to be out there because it doesn't seem like a lot of people know about it but thank you for sharing it peanut butter and mayonnaise sandwiches yes don't just try it before don't hate it right away i do i do i gotta go i'm embarrassed phoenix you from louisville kentucky wait wait can i tell you something my dream was always to name my firstborn child phoenix so but that's not happening anymore because that's just not happening. But I love it. Is it a reference to Conchita Verst's 2015 Eurovision winning song?

No, I know that you thought that that was where it was from. I just think it's a beautiful name. It is a beautiful name. Beautiful unisex name. That's a beautiful opinion. I would rather be in a room with every single girl that has ever bullied me instead of eat that sandwich. Tell you what, I'd rather be in a room with every single girl that's bullied you too. Every girl that's ever bullied me sounds like a better time than eating the sandwich. I'm sorry,

Phoenix. I am knocking it before I try it. Okay, so I've had this before. This is a very southern thing. I don't know where you're from But high school girlfriend family Louisville, Kentucky They made me this for the first time but their sandwich was crunchy peanut butter mayonnaise and sliced banana And that is a perfect combination because peanut butter mayonnaise both deceptively salty peanut butter is quite salty It's not sweet. Some is still sweetened but very salty. The banana to me is where it really ties in but still peanut butter mayonnaise is a good combination. I think you can one-up it. Phoenix try crunchy peanut butter, bananas and mayonnaise, white bread. Let me know how you like it. That's a great

opinion. I knew a guy who eats crunchy peanut butter, honey and red onion sandwiches. Hi, Brandon. Well, on that note, thank you so much for stopping by a hot dog and a sandwich. We've got new audio episodes. Every Wednesday, a video comes out on Sunday. Yeah, if you want to be featured on opinions or like cast roles, hit us up at 833-DOGPOD1. The number again is, don't, hold on.

The number is 833-DOGPOD1. I heard your mouth open. Did my mouth open that body? Yeah, you went, you went. And I heard it. And I'm like, oh, not yet. And for more Mythical Chicken, check out the other videos on Jeff's.

We'll see you all next time.