A Hot Dog Is a Sandwich - Which Generation is the Best at Cooking?

Episode Date: October 7, 2020

Cooking techniques get passed down from generation to generation, but with new technology and innovations, does that wisdom become improved or does it disappear? 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. Cooking techniques get passed down from generation to generation. But with new technologies and innovations, does that wisdom become improved or does it disappear? Did the advent of the internet and access to millions of recipes make you a better cook than your grandma? Today we ask the question, which generation is the best at cooking? This is A Hot Dog is a Sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich.

What? Welcome to our podcast, A Hot Dog is a Sandwich, the show where we break down the world's biggest food debates. I'm your host, Josh Ayer. And I'm your host, Nicole Hendizadeh. And today we are answering the question, which generation is the best at cooking? Nicole, what do you think? Are you going to sell out your current generation and go with someone else? Don't be a sellout. How about we say it on three together? Yeah. One, two, three. Middle millennials. Middle millennials. Once we were born between like 1990 and 1994. So you. So me. Well, yeah. And like my general peers. Oh my gosh. No. Boomers. What do you mean boomers? Okay. So baby boomers, which, uh, let me just. Don't cape for the boomers today.

Don't be that. Don't be the generation traitor. The baby boomers are apparently 51 to 69 years old. Nice. Nice, nice, nice. And yeah, I, the best food I've ever had was prepared by an older person. I'm sorry. Nobody cooks the way an older person cooks. Cooking comes with experience. Cooking comes with patience. Cooking comes with wisdom. All of those things create a better chef. Disagree.

Cooking does not come from age, wisdom, or experience. Cooking comes from radical new ideas and willingness to experiment and access to information. And that is how if... But that's not age dependent. But being radical and stuff like that, that's not age dependent. You could still be radical and try new things when you're old. That's true. There is a chance here that we veer into ageist territory.

And we certainly will not try and do that. But if we were to say, look at the demographics of, say, you know, the big cooking blogs today, because I'm thinking about all the access of information that I had versus my dad was a baby boomer. I act like I'm admitting something like my father was a boomer. He's old. He's old. He was literally born in 1946, like during the baby boom. Yeah.

And growing up when we wanted to make a recipe at home as opposed to, you know, consulting Google, he wasn't the greatest with computers and whatnot. Like he didn't know how to use the GPS or especially a smartphone. And so he would have me go on MapQuest.com and print out physical maps. Oh my God, we have the same life in so many ways. To this day, my dad still goes, Bubba, can you MapQuest this for me?

Dad, MapQuest has been out of business for like seven years. Wait, does Map map quest still exist i don't know i don't use map quest i use ways like a like a millennial millennial i am no i'm so sorry like i i'm happy we have that same uh we have that yeah the shared life experience that's really fun occasionally i'll go back and ask jeeves an actual question i think jeeves is still there that was before like you know Google was dominating everything, I remember when I was a child, I would literally ask Jeeves,

and I would be like, hey, Jeeves, can I get the answer? And I would just type a full-out question, not understanding that it was just a thing that would search keywords through an algorithm. When's the last time you did that? Two weeks ago. I was like, Jeeves, what is love?

It's just ask.com. He just said, baby, don't hurt me. No, you know that. It's just ask.com now. Anyways, what I was saying, my dad, when we wanted to make a recipe growing up, just ask.com you just said baby don't hurt me no you know that it's just ask.com anyways but i was saying my dad when we wanted to make a recipe growing up uh you know he wouldn't go consult the internet and like i we had like dsl at that point you know um and so he would go to a 1944 church cookbook that had like been passed down through his family it was like one of the few

family mementos that we had no one from our family wrote it or even like went to church. It was just a random old cookbook that we had, but all the recipes were just like stewed prunes with rabbit. And it was like, do you have a garden filled with rabbits? Kill a rabbit, melt down a brick of lard, throw some prunes in there, and you got a dish. And he was just like, yeah, this is what we ate growing up. And he was like, you know, not from like the rural South or anything. It was just, you know, from Allentown, Pennsylvania. And I don't know if people know this. There was a huge push for people to keep backyard rabbits during World War II. I didn't know that.

It was this huge, like very awesome kind of American wartime propaganda thing called Victory Rabbits. Interesting. Well, they were called Victory Gardens where they're basically like, yo, if stuff really hits the fan and the war comes to the U.S., our food supply lines are going to get disrupted. So like housewives staying at home, your husbands are off fighting the Nazis. You need to be growing a garden to be able to learn how to subsistence farm. Also, in that garden, you should have rabbits because they're a very low touch animal to keep and eat. And they breed a lot. You can fatten them up really well.

and eat and they breed a lot. You can fatten them up really well. And so like, you know, my dad would just grow up eating rabbits that had been, he said he would like pull buckshot out of the rabbit meat and eat it. And so what I'm saying, you know, you go from that to the, my millennial sensibilities of cooking. Mountain Dew Cheesecakes. Mountain Dew Cheesecakes. No, but not that, but I mean, uh, access to, you know, different cultures in cuisines, like, you know, in thinking about my dad's era, you know, his, his mom never would have thought to cook, you know, Filipino adobo or Korean mul nem yang, or anything. I think now that we are in this information age, there's just a massive potential to explore the world's cuisines from your own kitchen. And again, I understand that even talking about this discussion, like

we're looking at it through our respective culinarily, you know, our respective biases and whatnot. So like, obviously, you know, if you're from an immigrant community, you know, you eat vastly different foods and those change differently throughout generations. You know, I got some Jewishism on one side. So I grew up, you know, eating some brisket and some smoked salmon every once in a while. But my view of baby boomer cooking through my own personal bias lens is just like mayonnaise in spam. You're going to end on spam? I'm going to end on spam. You end on spam.

So I think that baby boomers are much better cooks because it's pure, it's simple, it's delicious. I think millennials are just screwing it all up. Whoa, whoa, whoa. What do you mean? We're just going in there and we're taking, you know, foods from like, I don't know, rural Michigan and then we're throwing in, oh, let's put some, you know, from Laotian food in there.

And it's just like, what are you doing? I don't think millennials have the same respect for food the way that baby boomers do. I think they just want to go in there. And, you know, they're like, I saw this on a blog, no reputable sources. They're just like, I saw this crazy thing on the internet. I'm going to try to make it. And then they don't know that it's a fake video where someone literally takes a caramel

and heats it up. It's so funny. Have you seen these like five minute crafts videos where they take like, where like 25 ways to make caramel fun and it's like really unsafe methods of like cooking of like taking a worther's caramel and heating it up on a pan and then in the next shot it's like beautifully like melted caramel sauce which is not how you do it yeah oh there's there's so much faking and movie magic goes there's so much misinformation going on for millennial cooks that it's actually dangerous. The one thing I can say is that the boomers, the things that they were given, those church cookbooks from 1944,

that kind of information stays because it's been tried and true and tested. Millennials don't have that much access to concrete, strong, true, tried and tested recipes the way that our mommies and daddies did. That is a really interesting point. It's like, we're so spoiled for information. Too much information. I mean, that's such a metaphor for just like the current time we're living in. It's like, you would think people would be so educated about all these current events and everything, but there's literally just too much information to choose from that we can't even decide. God, I guess I feel that when I cook all the time too. I'm literally like living in Los Angeles.

We have access to every type of food imaginable. There are people from every single country in the world represented in Los Angeles. If you want to go find Trinidadian groceries, you can easily find Trinidadian groceries. You gotta go down South Valley. There's actually a really good Trini grocery store down there. I'm sure.

But anyways, like now when I'm, you know, what do I make for dinner every night? And I know I have all this wealth of knowledge and culture and food at my disposal. I'm just like, ah, I'm just going to boil rice and mix it with yogurt and meat, you know? So I do, I do feel that. Yeah. And like you said, like a lot of the content that's being created on the internet, on all these blogs and stuff, they're not vetted. It's not from experts. And like, how many times have you tried to follow a recipe from one of these kind of new foodie blogs? I mean, crap, I wrote a blog for a long time

that like my recipes weren't like properly tested. I would, you know, measure some stuff and I'd kind of eyeball it and then write a recipe and then people would try and go out and make it. And sometimes they'd straight up just be like, yo, this don't work. And then I'd go into the recipe and realize like, oh, I just forgot, you know, to add an egg.

Yeah, or anything in there. Baking soda. Really anything. Yeah. Whereas at whereas at least you know when we're talking about these I guess church cookbooks are a different thing because those are just kind of cobbled together but I'm thinking about when there was more like hierarchy in food media and stuff that was published you know like MFK Fisher you know writings like beautiful cookbooks back in the day like that stuff was rigorously tested because they had the kind of resources to do that that said it's less democratic because now you can have anyone sort of creating these resources online so it's like which one would you rather have i that's that's something that's really interesting because a lot of the times it's like you get inundated with so many different things

and so many different options it's like that that's so is it sylvia plath the bell jar yeah it's about the figs and then she tries to reach for the figs and then she's like i don't know which thing i want and then all the figs are on the floor and they're rotten that's how i feel with cooking content right now yeah i freaking love that quote man i love the quote in the bell jar where the dude's eating salad with his hands and i was like i do that i eat salad with my hands i think the guy was probably a metaphor for male privilege but you know instead of seeing the metaphor, I was like, salad hands. I like that. No one was looking at him funny either, huh?

No, no one was looking at him. No, everyone was just eating salad with his hands. He ate it with such confidence that he was eating salad with his hands. Do you think that Gen Z has any hope in the cooking world? Who? Gen Z. Who's that? Trevor.

Oh, Trevor? No, Trevor can't cook. Like on TikTok. You see these youths. They're like 15 years old. They have massive followers. They have like 3 million people watching their videos

and liking their videos of them making, I don't know, Hainanese chicken and rice. Yeah. It's crazy. Yeah, dude's like, I'm thinking of like Niche Cooks.

Yes. Newt out there. Eitan Bernath. Eitan. Eitan, we stan. Eitan, come on the podcast. I know you're listening. We love you.

He's in Jersey. I thought he lived in LA. I was like, I think that's the Valley, and I was trying to see where he is. Yeah. Like, these kids, I don't know. Maybe Gen Z might be the new frontier because they are combining the mistakes we make and the accidents we make. Correct.

And they're combining the knowledge of the boomers and creating a new food sphere that we don't even know about. That's a really interesting point because the first generation that gets a new technology right they always like screw it up yeah i screwed up because we're not we're both responsible for so many food crimes against humanity we made a hot dog cake we made flaming hot pop tarts because we saw the like wow the the the internet universe is vast and infinite we can do anything we want we have all the power and then we abused it and are still currently abusing it for a full-time job it's fun i love i have a good time i have a great time yeah but no i think it's like the atomic bomb

right when it was first created it was just like how can we make this big yeah oppenheimer now i am become now i'm become death destroyer of worlds you know so many people on the manhattan project were so like regretful of what they did and then now you know we see the nuclear non-proliferation movement sort of happening where people like how well now that we have this technology how do we use it ethically that's how i feel about gen z in terms of food and internet oh my gosh you know like they're like look you guys created like laocean sushi burrito taco lasagnas maybe we can just use this vast wealth of knowledge to teach people how to cook real things because even yeah dudes like newt and niche cooks they're just making like good accessible meals and getting like millions upon millions of views it's awesome

yeah i think uh newt made these like balsamic glazed chicken wings that i was like that is almost like a retro recipe it's I'm telling you recipes food is cyclical it comes back it goes like jello do you know how popular jello I am in a jello group did you know that on Facebook I am in a jello appreciation group called show me your ass pics and it's my favorite stop aspect aspect isn't like a savory jello aspect is a savory jello yeah and um I love jello and i think it's just such a cool medium that's like from like what like moms in utah in like 1930 or something there's a crazy story behind the creation of that like actual jello i can't remember what it is i think it

had something to do with world war ii oh no but mormons do love jello and jello salads but so do filipino people oh've really noticed that. I remember I was at a potluck with a Filipino friend and she brought ambrosia salad, which is, I believe there's jello in it, but it's some combination of like cool whip. Jello, cool whip, pineapple, and walnuts.

I believe marshmallows as well. Okay, cool. Mini marshmallows. But they're all these very like atomic age foods from the 1950s that to me, like I grew up eating that stuff. They're cool. They're cool.

They're cool. And I, brooch it to me is like really delicious. It's just a lovely neon orange creamy slop. But I associate that with like,

you know, my just super old white family from Pennsylvania making it. And my friend was straight up like, I thought this was a Filipino original dish. Wow. Yeah,

because if you think about, you know, hollow hollow, there's a bunch of very colorful desserts. That's exactly what I was going to say desserts and then she asked her parents and she was like no this is something that every filipino just kind of like made when they emigrated to the u.s because they adopted it they you know it was very slightly familiar but they saw it as an assimilation food oh cool so it's funny how these kind of generational things through through one lens signify something and through another lens of your lived experience signify another thing. Totally.

The one thing I will say though that the boomers don't have, that the Gen Zs and the Gen Ys have, is vegan options. Yeah, that's another case for why millennials roll. Yeah, that's a point for you. I'm just going to give it to you at this point.

I really do think that the vegan and vegetarian world, we are way past Tofurky at this point. Oh yeah, that is a really funny way to look at this yeah we the boomers didn't have much in terms of you know of vegan and vegetarian options we had tofurkey we like i'm a boomer they had tofurkey and uh that's about it well like tofu was a very kind of new like it was seen as a very new weird like new age invention obviously tofu has been around for thousands of years making soy curds in china and it's not used as just like a vegetarian meat substitute of course it's used as its own standalone dish to

be served in meat dishes like mapo tofu with ground pork absolutely delicious but then during this kind of 1970s new age spiritual movement where a lot of these Eastern ideologies and diet practices and yoga and all that were kind of co-opted, there's this entire generation that hates tofu because their parents like tried to go vegetarian in the 1970s and made them eat a bunch of this just, you know, plain brick of white. Yeah. And so like they don't understand that it's, you know, this generational understanding of what something is. Even like Boca burgers. If you look at the way that, you know, this generational understanding of what something is. Even like Boca burgers. If you look at the way that, you know, vegan and veggie burgers have changed over the years. Oh, geez. I mean, think of like a Boca burger, which is just this squishy, greasy sponge.

Some of them have little cheese, like vegan cheese cubes in them, which I think are great. Versus like the Impossible Burger. And like to see, you know, all that stuff on menus now at Burger King, at Carl's Jr. and all that, like, you know, we haven't exactly tackled climate change in the best way, but you know, we got Impossible Burgers at Burger King. That's something at least. That's what I'm saying. I think I'm going to change my, can I change? Change it, change it. I'm no longer Baby Boomers. I'm going to go with Gen Z.

Wait, hold on. Can I change mine too? Yeah. Yeah. I'm no longer millennials i'm gen z i think we both okay we both okay because let me tell you like you said technology you know everyone screws up in the beginning when they first are given the technology but i think the next generation what's after uh what's after z i think we just start over i don't know if we plan for any generation after Z. I think we're like, if we make it past Gen Z on Earth, we did a good job. We can stop naming the generations.

I'm going to call it Gen Zero. Gen Zero is good. Because I'm sure the world is going to end. And then they're going to sprout from the ground like, you know, alfalfas. Definitely. And I think Gen Zero has the most, which doesn't exist right now. You're putting all your future hopes on a potentially post-apocalyptic generation of books. Yes, yes.

Hunter-gatherers. Yes, oh my gosh. You know, actually, it's so funny you say hunter-gatherers because when I was in high school, I was like, I can't wait to go back to a hunter-gatherer. The world is too advanced. This is so silly. We were too similar.

Yeah, I'd be like, the bartering system just makes more sense. Like, I have a loaf of bread. Yeah, I used to just be like, you know, we really need to go back to hunter-gatherer society. I was like, shut up, Nicole. You don't know what you're talking about. But I do feel like the next generation after Gen Z is going to be the best at cooking. Do you feel like we put too many of our hopes and dreams and failings on Gen Z to correct? Because I think we feel that as millennials. Yeah, because baby boomers did that to us.

I know, that's what I'm saying. We're just repeating the cycle of generational abuse. Yeah, that's right. Oh yeah, you're just accepting it. That's what we're doing. Yeah, they're going to be poaching eggs in sulfuric acid. Save us, Trevor. Save us. What type of food did your parents grow up eating?

Or what type of food do they cook in the home like would you say there's a generational difference persian but like has how has persian food changed throughout the generations that's freaking cool dude it doesn't it don't need to it's been the way it's been forever the only thing i will say is that new i mean i follow a lot of food blogs bloggers in iran which is really funny. Yeah. So I see them doing cool things like, you know, making these big sausage sandwiches with like a bunch of stuff in there, like, and like taking like tomatoes and like fresh, fresh, like vegetables and like just smothering it in like some sort of like white sauce. I don't know what they're doing

in Iran, but I love what they're doing because I've never had that. They're really inventive. They're like doing crazy things back in the homeland. That's really interesting because I guess, you know, your whole kind of frame of reference around Persian food is probably stuff that, one, you get from restaurants, which are typically older owners, and then two, what your parents are cooking. So they're kind of cooking a generation ago's Iranian dishes. And also what you think of that might be sort of fixed in your mind of what Persian food is.

I mean, I'm just thinking about like macaroni tadig oh my gosh right oh my gosh yeah remember when i made that dude that was really good that was really good i mean that's made with boxed pasta right yeah and that didn't exist i'm sure that's like not that my parents had that yeah but i mean like for how long like there must have been a point in persian cookery where someone's like this new generation making tadig out of macaroni well you should know that the shah of iran was really down to be westernized so like he was getting stuff from like france and italy and like all over the world and being like come yeah you're on good and then it just didn't happen yeah but there must have been like generational tension

like with stuff like that right i mean there's still generational tension yeah me being a chef is generational oh yeah that makes sense yeah are you kidding me all the time you wanting to do something that's not doctor not lawyer not engineer is generational tension yeah wearing uh you know clothes that are not exactly you know appropriate is generational you skateboarding all the time that's generational tension i don't know how to skateboard you should you know you've seen like the famous like photos of like the women skateboarding in Iran in like the 70s. No. Oh, dude, it's really baller. That's what I think of when I think of the generational tensions and whatnot.

I mean, I would love to learn how to skateboard. But about Persian food, like I think that if I came in and I was like, hey, I'm going to make, I don't know. What's a Persian food, Josh? Gourmet sabzi. If I made a gourmet sabzi tostadas. Sounds good to me. It does.

Doesn't it? Yeah, but you know, you got to be okay with getting some flack. Yeah, but do you think a lot of that is trying to like, especially with Persians in the US, trying to like maintain this food culture that's so important? I just think it's the concept, if it ain't broke, don't fix it. Really? With Persian food.

That makes sense. Yeah, it's so good. Yeah, because I i mean like looking at all this through my family's lens like there was nothing to not be broke right they were i mean they were just making you know pies and eating rabbits stewed with prunes and then every like new food invention that sort of came out like everyone likes to crap on these retro recipes all the time that are filled with jello i mean either i love them i think there's i think it's such an interesting like way to look at the world and what they were doing like have you seen the banana candle no okay and we made in japan made the banana candle and that's all i'm gonna

say but i mean the crazy thing about that there's so much like banana and pineapple and things that you wouldn't expect there to be that stuff was like relatively new for a reason in America. It's because, you know, there was this increased sort of, you could call it, I mean, colonialistic development and stuff in, you know, I mean, literally the term Banana Republic exists because I believe- Trevor just taught me what that meant, Banana Republic. I'm like, huh, yeah, you mean the place with the collared shirts? He's like, no, no, no, Banana Republic is a term.

And I'm like, what are you talking about? It literally comes from the fact that America had such crazy investments in like banana farms in Central America and whatnot. And then, you know, with the annexation of Hawaii, then they had the Dole Corporation trying to like sell pineapples in this idea of like a tropical paradise dream to mainland Americans. And so, you know, we like to look back on all these weird dishes that are like mix pineapples with mayonnaise and then put it in a donut. And everyone's like. Again, that's just us. That's just, again, the people giving new technology, new foods, screwing it up majorly. And then after the generations going like, okay, now we can use pineapple and mayonnaise in this way.

So that's what it all is. Al pastor tacos. I love al pastor tacos. Love al pastor tacos. Yeah. So that's what it all is. Al Pastor Tacos. I love Al Pastor Tacos. Love Al Pastor Tacos. But yeah, like you said, we have these new technologies, like packaged mayonnaise was a really big thing back then that people were so excited about. I'm still excited about it. I'm still excited.

I love me some pre-packaged. Everyone's like, the best mayonnaise is homemade. I'm like, nah, dude, best foods. It says it in the name. That's the best mayonnaise. Hellman's and best foods are the same, I believe. Okay. Yeah.

Interesting. Yeah, yeah. I like mayonnaise. I like mayonnaise too. food is the same, I believe. Okay. Yeah. Interesting. Yeah. I like mayonnaise. I like mayonnaise too. They called me mayonnaise girl in school. You know that? Cause I was very good at making mayonnaise. I love that.

I love that for you. Sorry. What was I going to say? I feel like I had something. Sorry. Oh, the same, the same way that the boomers, like you could say screwed up all these things using tropical fruits and pre-made mayonnaise and gelatin and all these things that were kind of, you know, very much pushed on them from huge

marketing efforts i think you could say the same way about millennials screwing up like fusion food really badly you know creating these monstrosities i mean i once made a um it was a sushi roll filled with pastrami and topped with poke i believe all those words together in a sentence made me shiver i don't know if you saw me shiver. Oh, but this is the swing in early 2010s, you know, where that was all the rage. You know, Roy Choi's Korean tacos, you know, flooded the world. And everyone was like, well, if we just combine random words and then throw that out on a social media, it'll catch like wild. Yeah, essentially.

You do an Afghani Belgian fusion truck, stuff like that. That'd be pretty good. What's that about? What's the, you know fusion truck, stuff like that. That'd be pretty good. What's that about? What's the... Yo, there's this one dish. I'd be down. I feel like every culture has their signature drunk food. And in LA, I think about one, street dogs, but also carne asada fries.

Oh, hundo P, yeah, yeah, yeah. There's something called a halal snack pack in Australia. Oh, yeah, with the pizza box? Just fries and like yeah fries and meat fries and meat it's just fries and like kebab uh and just doused in you know whatever sauces i i've seen a video of that being made in my mind like oh yeah it was so interesting yeah i think we've also abused like i don't think we can look at the boomers as like well they had gross bananas wrapped in ham covered in hollandaise ergo they were bad cooks i think you could look

at so many think about all the abominations that buzzfeed tasty has put out into the universe right where they're like cut a loaf of bread into weird strips and then stud it with raw ground beef and then put olives in there and then okay this actually sounds good you're making a picadillo loaf you're making a picadillo loaf but you what I'm saying? Like you could look back at all of these tasty videos where they're like, you know, wrap a chicken breast in bacon and then shove that into the bottom of a bread loaf. Then hollow that out and fill that with clam chowder. And you got your bacon chicken clam chowder surprise bomb. Yeah. Those are the same types of things that speak to that cultural moment, just like boomers are making with all these recipes.

So for me, that's a wash. We're going to look back. People are going to look back on our videos and just be like, what are you guys doing over there? Yeah. Is that Red Bull Gushers? You guys are crazy. They're going to be like, you did that?

That's wild. And it's going to take so long to try and to explain the historical context behind that. You'd be like, no, you see, like shock videos on the internet were popular during this era, but we tried to go sort of meta with that and then also pay homage to the sort of food science cooking of alton brown but like alton

brown you know on just a little bit of adhd medication to try and speak to the gen z or like it's so hard to explain all these things whereas for us we just know it as this is the current moment yeah exactly yeah so we're all looking at this with our own biases. Sure. But there are statistics, though. I am excited for Gen Zero. I am, too. But is Gen Zero actually going to cook? Well, if it's post-apocalyptic, they kind of got to. They have to.

Learn how to make a fire to sticks and lit. What's the Einstein quote? I don't know what kinds of weapons World War III will be fought with, but I know World War IV will be fought with sticks and stones. Okay, Gen Zero. I know you don't exist right now, but when you hear this, you heard it here first. You guys are going to be the best cooks.

How did we transition from, like, who's the best cooks to— Oppenheimer? To Oppenheimer and the apocalypse. You know. Yeah, one thing I will say is, I mean, millennials by the numbers do cook less than the generations before them. You know, we have more convenience foods out there and like people are busier and just working harder to try and afford life.

Yeah. And so I'm hoping that Gen Z doesn't fall into that same category. I hope that we can somehow like provide a better future for Gen Z until we have the apocalypse and all that. But can provide some sort of better future and, you know, they can actually take up the cooking mantle and become, you know, the generation that we have put all of our hopes and dreams and failures on. Don't let us down. Trevor, it's up to you, bud.

It's up to you, buddy. You got this, Trevor. You're my boy. All right, Nicole, we've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the Twitterverse. It's time for a segment we call opinions on like what we wow we made a stylistic choice on that one and i don't necessarily know if i like it i really enjoyed it oh that's great this was like free jazz you've listened to free jazz don't listen to free jazz no but i want to watch

whiplash again i've never seen it. Oh, my God. They put, there is so much just emotion in that movie. But I think it's just because I grew up with a lot of weird relationships with sports coaches. Anyways, opinions are like casseroles. First up, we got at Katie Prather. Kombucha is nasty. I don't care what kind you have.

It all smells and tastes horrible. Okay. You're wrong. You know, yeah, it's a little vinegary. But you know, you get through it because of the health benefits. I'm sorry. I cut over what you were going to say. No, no, no. I was trying to wrap my head about this

because you and I, I think we both take this personally because we drink a lot of kombucha. I take it very personally. Anytime any one of us goes to the store, we just know. We like know what kombucha flavors all of us like now. Okay. You have to get something with a little bit of an herbal twist. Yes.

Yes. Oh, God. You put like lavender melon. Yeah. You're a total guava goddess. Yes, I am. You are a guava goddess. I am indeed.

Trevor's like berry. Trevor loves berry. He's a triple berry man. That said, yeah, kombucha is like really gross. If you really think about it. If you really think about it. If you really think about it. It's just vinegar. I love it.

I love me a good like vinegary soda type thing. But the fact that like, yeah, there's just occasionally going to be like a large gob of snot inside your vinegar soda. If that is like a thing that someone told me, I'd be like, look, I like it. Objectively is a little bit disgusting. Her name is Scobie and you'll respect her. Okay. Chris underscore Dilo Phosphorus says,

spaghetti and meatballs is the worst pasta dish. It's too cumbersome. Cumbersome is a great word to describe spaghetti and meatballs. Unwieldy, I'd say. Yeah. It is probably one of the most annoying pasta dishes to eat. Still delicious, but it is very annoying. What's another annoying pasta dish?

I think chicken fettuccine Alfredo is also pretty bad. Unless they don't cube it up for you. Even when they cube it up for you, though, the chicken, like, it never really goes with the pasta. Like, I don't know if I like chicken in any pasta dish for me. I need a condiment.

Ditto with the meatballs. No, no, no. Have you ever had chicken with, like, some sort of, like, summer corn, like, agnolotti? I would rather the chicken just not be there. What? Put some scrimps in that.

Oh, but scrimps are as cumbersome as chicken. just not be there put some scrimps in that oh but scrimps are as cumbersome as chicken i don't think so scrimps got more flavor they have a more defined flavor but like chicken you're just adding chewy texture to your pasta and i want the chewy texture to be from the pasta what i don't agree with you at all this we don't have to agree we don't have to like each other nicole we just have to work together uh no spaghetti and meatballs it's funny when i had these italian roommates in, they were so perplexed by the idea of spaghetti and meatballs because apparently that does not exist like anywhere in Italy. There's like spaghetti is the bread.

Meatballs has bread in them. Why would you put them together? Interesting. Yeah. They don't have like pasta with like little polpette or anything? No, the polpette are just eaten as itself, which I really love. I love spaghetti with, you know, pomodoro or marinara or whatever, and I love meatballs.

I just don't ever need them on the same plate. It's how I feel about chicken and waffles. I would love to sit down and eat a bunch of waffles and a bunch of fried chicken. I just don't ever need them to be on the same plate. That's okay. We'll talk about that another time. At Jeremy Proulx114, BLT and corn on the cob is one of the best meals ever. How do you eat that?

I think you take the corn on the cob and you just put it inside the sandwich. No, no, no. And you bite through the cob. No, no, no, no, no. No, I think they just mean a BLT with a side of corn on the cob. Okay. Give me a good side corn. I like corn.

I love corn. I love corn. I think I'm one of the few people that goes to Popeye's and gets the corn on the cob. I didn't know Popeye's had corn on the cob. Yeah, yeah. So Popeye's got corn on the cob and they give it to you in a little deli cup and it's just floating in some hot water. Oh.

And then you just pick out the wet corn and you get to eat it. It's been cooking for hours, so it's pretty soft. That's why you like it. That's why you like it. No, I think that's another thing. Speaking about generations, like when I grew up, my dad would make dinner. We would use like, you know, a can of corn, instant mashed potatoes in like a Johnsonville sausage. So I've eaten just so much corn as a side dish in my life.

I love me some good side corn. I haven't had a good BLT in a long time, dude. You should make yourself a BLT. There is nothing like every six months to just have a BLT just to remind yourself what Americaica tastes like the biannual blt yeah i have i'm not kidding i'm not kidding i have a biannual blt and i make it myself and i you know i take i literally it's like one of my favorite things to do you saw my eyes roll in the back of my head right now literally i love to just take thick bacon and i like to put it in the in the oven and i bake it at 400 for 20 minutes and then I take really

really beautiful tomatoes and then I take mayonnaise and then I salt and pepper the mayonnaise and I salt and pepper the tomatoes and then I take really really beautiful like either butter lettuce or romaine lettuce and I just do it. Gotta be iceberg. You like iceberg? Oh yeah, get me to crunch! No! I want just wet crunch

to offset the salt crunch of the bacon to the tomato juice. Oh, no. Butter's too waxy for me. I don't like that. Remains obtrusive with the spines. No, no, no. You always take out the center spine with a sandwich. So you're just doing just bitter, dark leaf.

It's not bitter. What are you talking about? You take out the center leaf, and then you just have the beautiful vegetal. I want the pleasant, nutty crunch of iceberg. There is no nutty crunch in iceberg. It's just crunch. I take the iceberg and I cut almost like a wedge off. If you get a fresh head of iceberg that has not been touched,

I literally just saw off the top and then I saw off a little bit of that to just create like a rectangle of iceberg. And then I put that on my BLT. You're so funny. It's got to be beefsteak tomatoes to me too. Yes, I like beefsteak tomatoes. The big old fat boys.

Legs. The person's at his legs. No, I'm legs. You're legs. I can't call you legs. That's weird. Hey, legs. Get me a diet Dr. Pepper.

So legs says popcorn with Tabasco and dill pickles. Yup. That's definitely a food. Tabasco. Tabasco's a good popcorn hot sauce. I don't, okay, so I'm not a popcorn like crazy person. My boyfriend loves popcorn. He literally asks me to bring him popcorn to his house or to his office

because he has like a bowl a day. And I just can't get behind it, but I'm sure this sounds delicious. I don't know why it wouldn't be delicious. Yeah, I'm not a popcorn person either. I love the idea of a ritualistic food that you eat with movies, but I have a pitch for a new ritualistic food that you eat with movies. What is it? One, two, three.

Cool grapes. Ice cream grapes. Yeah, yeah, sorry. So I think, hold on, give me a sec. When you go to a movie theater, instead of having hot popcorn, they should just take out the heating element to that giant thing, and they should put in like a refrigerator box, and it should be filled with loose grapes, you know,

maybe a little bit, maybe a little wet, you know, so they don't kind of stick together and get waxy, but loose wet grapes. They dig it out with one of those, you know, if you work in like a giant ice machine, you got those ice scoops. Yeah. Yeah. Big old ice scoop. They get some wet grapes.

They put it in an insulated bucket, but then you're still allowed to put hot butter on them. Okay. Hot buttered cold grapes. Have you ever thought about the new reclining seats that everybody has? Imagine choking on a grape when you're like. Oh, that's not good. Yeah, you can't do that. That's not good. Okay. Hot buttered cold grapes. Have you ever thought about the new reclining seats that everybody has? Imagine choking on a grape when you're like... Oh, that's not good. Yeah, you can't do that. That's not good. Yeah, yeah. Well, I can see how people

would not want to eat the cold grapes. But I'm very glad that my girlfriend does not like popcorn and said we eat cold grapes while we watch movies. That is a real thing. I love you, baby. I love you, my wolf. I love you, lady. At Julia X Margaret, mayonnaise is the best condiment. I don't see any lie.

I don't see any lie. The best condiment? I don't know. I can't. This is a loaded, this is loaded. It's tough if you really want to break it down. Because to me, like, if I had to choose one condiment for, ooh, that's an interesting question.

One condiment for the rest of your life, what do you choose? Oh, I can't, I can't. I can't right now. I think mine would just have to be some sort of louisiana style vinegar i was gonna say hot sauce because it just it adds it adds wet it adds spice it adds acid yeah i think that's what i need i think it's hot sauce is the best condiment but that's because i love spicy food yeah same here mill underscore messina says eating messy snack foods with chopstick is so convenient and keeps your fingers clean. Yes, you have seen me do this on the Mythical Kitchen story. I love eating chips with chopsticks. Now I want to get

dirty. I want my laptop to be stained the colors of whatever chips I've been eating at the time. If I've been eating salsa verde, I want to see little red and green flecks across my space bar. If I have been eating flaming hot Cheetos, I want red smearing my screen. If I've been eating spicy sweet chili, I want the reflection of the purple bag to come off because I have mashed it into my laptop. I want to leave just a snail trail of the snack foods that I am covered in, Nicole.

Okay, snail trail, McGee. What are the next ones? We're doing Mil Messina again because I like this one. Organ meat, especially intestines, are amazing and should be more normalized. Yeah. Dude, organ meat.

Why not eat the whole damn animal? I love it. We're throwing away usable animal flesh. People are just weird. Like, don't be so turned off by it. Yeah, 100%. There's no reason you should be. There's no, like, actual instinctive reason

that, like, a kidney should be weirder to eat than, you know, a cow's breast tissue. Exactly. Right? That's aka brisket, if you're really thinking about it. Yeah. Yeah. So I completely agree with that. Also, people who eat than, you know, a cow's breast tissue. Exactly. Right? That's aka brisket, if you're really thinking about it. Yeah. Yeah.

So I completely agree with that. Also, people who talk about, you know, climate change and all this, if you're not also down with eating the entire animal, you're part of the problem. Exactly. We should be focused on just whole animal butchery, reduce the amount of actual animals that are slaughtered, and we should be eating all the livers, all the intestines. Also, you really got to clean intestines properly. Yeah.

But if you get really well-prepared, clean intestines, there's a lot of really good Korean places that make a gopchang. Yeah, that would be a good thing to do, teaching the new generation. Teaching them how to clean intestines and how to not be scared of organ meat,

I think is something that would be really vital. Yeah. You know, instead of just like going full vegan is really, really hard. I think the transition to like, you know, eating the whole animal and then from there, you know, slowly like, really hard. I think the transition to like, you know, eating the whole animal and then from there, you know, slowly like, you know. I don't know.

Is it easier to eat an impossible burger or some intestines? I think if you want to learn about the body, you've got to learn about the ins and outs. Shiromada95 says, sweet avocado things are superior to savory avocado things. I'm going to butcher the way I'm saying this.

I'm sorry. Sintubo is the best. I don't know what Sintubo is. Sintub to butcher the way I'm saying this. I'm sorry. Sin tu bo is the best. I don't know what sin tu bo is. Sin tu bo, me neither. It looks Vietnamese. Oh, Vietnamese avocado shake. Okay, I've heard of this before. I've definitely heard of this before.

I've seen it before. I do not have a lot of sweet avocado things, but one of my favorite things in the world is avocado toast with honey. I just put avocado, whole grain bread, and a squirt of honey, and I love it. So I don't see why it couldn't work. But I eat avocados every day. I'm a big fan of avocado with condensed milk and sesame on it. Oh, yum.

I made just randomly this kind of salad with canned mandarin oranges, cubed avocado, condensed milk, and sesame seeds, and it was really freaking good. That sounds really good. I agree. There's no reason that avocado should like inherently be savory. It does have that kind of vegetal, bacterial, you know, kind of green taste to it. But also if you've ever had like, I mean, zucchini bread is a perfect example. Absolutely.

Of like, yeah, zucchini is normally used in savory things, but you can use it in sweet things. I've had a zucchini mousse that was really incredible. It reminds me of sin tobo, the Vietnamese shake. Do you mean avocado mousse? Oh, no, reminds me of sintobo the the vietnamese oh no i'm saying no no i i've had like a zucchini mousse that the flavor of it the sweet with that kind of like you know green vegetal taste really reminds me of a lot of these sweet avocado dishes so i'm a huge fan i've had avocado and a lot of filipino halo halos too it's good i agree i want to make dessert guac all right at nudge three Nachos are a salad Shut up

Shut up, Meg No, this is one that comes up Nicole, this is one that comes up We may have to do a whole episode on this They got a point It's not They got a point What about like a tostada salad?

That's a tostada salad Yeah, but if you drop that on the ground Suddenly it's a nacho plate Is that still a salad? No, it's not Once you drop a tostada salad on the ground You ever had a fattoush? Come on

You're disrespecting fattoush right now No, I made a fattoush for everybody's wedding I do love me a fattoush you're disrespecting fattoush right now no I made a fattoush for a buddy's wedding I do love me some fattoush yeah so this is whack I don't like this opinion but I think there's you gotta look at

what lens you're looking at because like fattoush there's a big like you know a salad culture you know in the region that's the thing what there's a salad culture of course there's a salad culture

like think about you know the even like the Hebrew or salatim you know yeah like yeah you go Middle East Israel

you know they have a whole word for just little salads that they give you. We don't got that. Like Korean banchan. Banchan. Yeah. Read you like a book, man. No, nachos are not a salad.

Yeah, nachos are salad. It makes me feel better about my dietary conditions. Okay, last one. The guitarmon. Arugula is just spicy lettuce. LOL. LOL, Jerry. LOL. Speaking of things that millennials have ruined, putting arugula is just spicy lettuce. LOL. LOL, Jerry. LOL.

Speaking of things that millennials have ruined, putting arugula on literally everything, especially burgers. I love arugula. You love, no, you're part of the problem. My favorite salad in the world is an arugula salad, warm balsamic glazed cremini mushrooms, feta cheese, and then I just put olive oil, salt, pepper, chili flake. That's the best salad ever. We're all going to be so embarrassed for ourselves when we look back at what we were eating in 20 years. I think I agree with this and I love arugula.

Gordon Ramsay calls it rocket. On that note, thank you for listening to A Hot Dog is a Sandwich. We got new episodes for you every Wednesday. If you want to be featured on Opinions Are Like Casseroles, you can hit us up on Twitter at MythicalChef or Nhandizadeh with the hashtag OpinionCasserole. And for more Mythical Kitchen, check us out on YouTube. 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. See you next time. Google mayonnaise banana candle. Google mayonnaise girl. It's just a picture of Nicole.