A Hot Dog Is a Sandwich - Who's the Best Fictional Chef? ft. Olivia Culpo

Episode Date: October 8, 2025

Today, Josh is joined by host of Netflix's "Next Gen Chef" Olivia Culpo as the two decide which fictional chef from iconic movies and TV shows are the best in the fictional biz. 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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Now, Spongebob, he has that speed and efficiency on the grill, but Remy the rat, he's got that creativity. He's going to come in with that signature rat flair. Ultimately, it's going to come down to execution. But how is Spongebob grilling underwater? That's a good point. This is a hot dog as a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what?

That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host, Josh Cher, and joining me today is model actress Miss Universe 2012 and host of NextGen Chef on Netflix.

Olivia Culpa, welcome to the pod. Thanks. Thanks for having me. I'm very excited to talk all things food. I am very excited that you're here because I just finished Next Gen Chef on Netflix. All of the episodes are out. We're not going to give away any spoilers on Who Wins today, but the finale really, really was absolutely incredible. And this is your first time hosting a cooking competition, but you are a longtime food show junkie, I believe.

Oh my gosh. I love food shows. Everything that I remember about my childhood was revolved around food shows. Like, do you remember the two, it literally was called the two fat sisters? Yeah, two fat, it was a two fat sister or two fat ladies? Two fat ladies, yeah, yeah. A little motorcycle. Like, that was my childhood. I've been watching cooking shows since the beginning of time. So for me, it's like, it's home. Yeah. And to be a part of one that I think is so great is an honor. I feel like our generation, we're a dying breed, not to say we're old.

But I'm saying, like, people who grew up watching those kinds of food shows, it's really, like, transformed over the years, which is why it was so cool seeing, you know, on Netflix, right? Like, a chef's table was such an incredible series. And then to see Netflix now throw their hat in the ring with the, like, full season long kind of procedural, everyone, you know, gets eliminated one week after another to crown a champion. It was really cool to see that on Netflix. because I feel like that was one of the first times that they've really tried that. Oh, yeah. I mean, I feel like,

I hope that that breed doesn't die. We've got to keep this alive. We're trying our best out here. Well, it's the type of, first of all, it's comforting, it's feel good. You can kind of go to the bathroom

and pick up right where you left off. Like, you don't have to be watching every single second. You know, we're all so consumed with our daily lives. I just feel like food shows are the easiest thing to watch while also being entertaining.

Oh, 100%. I, to me, I love just having them on in the background. But, like, Growing up, it was Food Network. It was almost like they were my surrogate parents in a way. You know, it was a total latchkey kid. You come home and there's Rachel Ray making a comforting 30-minute meal.

And I'm like, I can put bagged fries and make ground turkey chili, you know, and have a comforting meal. So those, like, mean so much to me. How much of a trip was it for you to, like, actually be, like, hosting that? It was such a pitch-me moment, not only because it's the type of show that I personally like to watch, But you're really around these people who are about to have an opportunity that will change the trajectory of their entire life. It's the most talented chefs under 30 in the world. So we're dealing with a different age demographic that I think we've seen in these shows. And it really is a moment.

It's such a pivotal time in their career where the cash prize of half a million dollars, which is the highest culinary show prize in history. Inflation's getting crazy out there. Half a million dollars? That's wild. I know. I know. I know. So they, you know, these are the chefs who will define the next generation, like the next Anthony Bourdain, the next Thomas Keller. So we're a part of their journey. We all are watching it. Yeah.

It was so cool, too, that for the first time, I feel like it really had a sense of place, like at the Culinary Institute of America, which I, growing up, when I was thinking about going to culinary school, I'd never ended up doing it. But I was, like, Culinary Institute of America in Hyde Park, it's like the Hogwarts of food. And then I think one of the contestants even says that in like episode one. They're like, damn, this is like a Hogwarts of food. But it was so cool to have everything like contained in that area. But there's still so many different like sets and sceneries and different restaurants within there that you were able to film in. It was just really, really, really awesome. And it was cool that you like captured that vibe of really like rooting for young people that you can see a version of yourself in.

Yeah. And you're, that you see them learning at the Culinary Institute of America, even the contestants themselves. see this evolution of them from the beginning to the end, and then, of course, the winner. It's really, really cool. And also, the CIA is where some of the most prolific chefs in history went to study. So there's so much weight in that. And I think that also makes, that's another element of the show that's so special. Yeah, yeah. When are you going to culinary school? Are you going to enroll? I've already been. Well, I was an honorary student for a moment in time at the Culinary Institute of America.

It was four days. Okay, no, four days. Yeah, that counts. That counts enough. Yes. No, I mean, I pride myself as a home cook, and I love being a home cook. I think being a home cook is very important. I think my job is important as a home cook.

So I'm okay with that. I love to go to school because I love learning. It makes my home cooking easier and better. But I'm kind of happy with wearing that hat for now. Yeah, you and me both. I think a thing that a lot of people don't realize about the food world in general is that a vast majority of the food in the world is cooked in restaurants. And even some of the most delicious food in the entire world is cooked in homes. And I don't know.

I kind of wish more people would actually recognize that. But I think it is tougher to like make a full, you know, TV show out of just straight up home cooking. But I think people have tried. Yeah. You're so, I was just thinking about that the other day because I bought salmon and I made it at home. blah, blah, you know, and I was, this is the most fresh salmon, most fresh fish ever. And when you think about it, when you're eating out in a restaurant, unless they're catching it that day, which sometimes they are, odds are it's been there for a couple of days, was in the freezer, they took it out, you know, unless you're getting a really nice fine dining experience. I'm not saying that.

But, you know, it is fresher at home a lot of the time. It really is. No, 100%. You don't have to worry about margins. And I remember talking to my best friend in the world. He's Gujarati from India. and so his mom makes like, you know, these very regional Indian dishes. And I grew up eating at his house two, three nights a week because I was all so interested

in food. And I remember asking his mom, I was like, this is the most delicious food I've ever had in my life. All of your family members say the same. Would you ever open a restaurant? And she, you know, they generally serve like the sweet tamarin chutney and the green chutney and the table of Indian restaurants. So delicious. And she points to the bowl of tamarin chutney.

And she goes, there's like $15 worth of fresh tamarind dates and like actual like molasses imported from India in that. She goes, if I had a restaurant, I would have to give that away for free, which is why all the Indian restaurants, she's like, they're generally mixing like apple butter and cutting it. Yeah. And she's like, so much of this is just a labor of love that, you know, you can't put into a restaurant experience. I think that's kind of cool. It's so true. You can't scale it.

You also can't scale the love that you put into it when you are making it at home. Yeah. Yeah. It's true. I just feel like my mom always says that because she's a huge, she loves food, loves cooking, everything. It's like she's always said to me, having it's always said to me, having it's a huge. Having a house that smells like a freshly home-cooked meal is important. Like, it's important for your family.

Yeah. And I really do believe that. So anyway, that's why cooking shows are a little part of that. They're a little part of that hug. Yeah, yeah. Because food connects people. What was the, like, single most meaningful story you heard while filming Next Gen Chef from one of the competitors? Well, I think that Andrew's dish in the finale was the fajita, the fajita.

Was it a tenderloin? Striployne. Fahita, striploin. And his dad loved fajitas. His dad died when he was a teenager. You can only imagine how hard that is. And to make this meal in honor of him is beautiful. And it's just one of those other things.

It's just one of those reminders of what food means. Like it really is something that tackles all of the five senses. And for him to be able to create a plate that reminds him of somebody that was so important in his life, you can't do that with everything in life you can't really honor someone's memory and the way you can't you know you just want to taste a song you can't you know yeah yeah yeah exactly yeah so I thought that was so beautiful yeah that was the single moment in the show where I was just like this is what it's all about baby that was such like a triumphant moment because not only was it like you know honoring a memory but he like took that and kind of ran it through this

fine dining lens, which we were talking earlier, like, I have a little bit of an anti-fine bias, just so I think people get a little too into, you know, these little chefy tricks and, you know, honoring French technique when there's a whole world outside of France that makes a very delicious food with incredible technique. But you could also tell with certain chefs, like, that hardcore training that they've had also means a lot to them. Because for me, so much of my early self-esteem was built through learning how to cook. It was just sports and cooking, and that's when I learned that, like, oh, you can kind of be self-sufficient in this way and you can kind of take control of your own life by taking control of cooking a meal. And so having that sort of like

regimen seemed like mean a lot to him as well and having those mentors in his life. I thought that was such a beautiful moment. Absolutely. The fact that he is in fine dining and did not go to culinary school. Yeah. So impressive. That's, that is a lot of heart and soul to get to that level without having the training. I can't imagine. Can you? I don't know. So I did work for a chef who he came from a Michelin background. There's a restaurant group called Patina in Los Angeles that had like all the Michelin Stars and they do like the Walt Disney Concert Hall food and stuff. So he came from that background and he never went to culinary school. But he did play like Juco football. And so he ran his kitchen. He eventually opened a restaurant that was really successful in LA and he like brought me on as

a guard mange when I was 22 years old, fresh out of college, fresh off the UCLA track and field team. And so his entire kitchen was only filled with athletes and he refused to hire kids from culinary school. Wow. His theory was that culinary school could make you soft. And again, every chef comes into every kitchen with their own crazy biases. And that's also part of learning how to work in an environment. And so the first kitchen that I worked in was just all a bunch of athletes, no one had any formal training other than working in restaurants. And eating a lot of food. And eating so much food. That's the thing. When you have to eat double the calories as a gen pop person, you get double the opportunity to learn. Spent a lot more time

in the kitchen. I know. I cannot wait to tell my husband that because even filming this show, it really does give you a lot of insight into the pursuit of excellence of each of these chefs. And you watch things like Chef's Table, like you mentioned before, these cooking shows with these really elite, top of the top visionaries, these unbelievable chefs and you know that they are constantly chasing the pursuit of perfection and it reminds me a lot of what my husband does

because it's always better, faster, stronger can I do better? Of course I can. Did I hit this, can I get the next accolator break the next record? Chefs are just as intense. Yeah, I call them sickos. Like they're sickos ultimately. It's like there's this sort of like intrinsic drive that sometimes you almost can't turn it off in a certain way, which is why I'm really glad that I got into media and I get to sit in a nice air-conditioned room and not be

running wind sprints constantly or front squatting 500 pounds and not being in a sweaty kitchen constantly. So very grateful that I have this cushy job, but I do kind of miss that intensity. So intense. They work so hard. What about your training? Because from the media side of it, like that is also a very difficult thing to do to host to try and live within this story arc that's going along. And I think you do a fantastic job. Also, your judges, Kelsey Bernard Clark, was a fan of from Top Chef. But like, where did you, like, draw that inspiration from to, like, actually perform as a host? I was really honestly so honored to be there. I was so honored to be with, among such

greatness, the Chelsea Carleton, all of the contestants, the CIA. I mean, it really is the Hogwarts of Culinary School. It's such a good place. And I just, yeah, I don't know. I don't even know how to answer that because I felt like it came so naturally, but it was because I was just among such inspiring people. Yeah. No, that's really cool. And also you grew up watching all of this.

I'm sure you had, you know, these hosts that you remember from actually watching it to sort of like drop from. Totally. Absolutely. Yes. Yeah, yeah. a trip this fall over the holidays? Imagine how much richer your experience could be if you could greet locals in their own language with Rosetta Stone. You'll feel more confident in real conversations whether you're traveling abroad, visiting family, or just

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And I'm Michael Arsino, author of The New York Times Bestseller, I Can't Date Jesus. And this is undomesticated. The podcast, where we aren't just saying the quiet parts out loud, we're putting it all on the kitchen table and inviting you to the function. If you're ready for some bold takes and a little bit of chaos, Welcome to Undomesticated Follow and listen to Undomesticated Available wherever you get your podcasts

Today we got to get down to the topic at hand And that is now that you've concluded your first season Of a full culinary competition show in Crown to Winner I want to run through a bunch of fictional chefs And see how you think they would fare In a Next Gen chef style competition We're not putting an age limit on this because frankly, I don't know how rats age.

I think rat years are similar to dog years, in a sense. That's a little too long for me. I wish we were a little shorter. Maybe like the lifespan of a bee. Yeah. That's like two weeks. Fair. But who do you think the best fictional chefs of all time are

that could actually compete in a competition and win? Okay, so I thought about this. Obviously, we have Remy the Rat from Redatooie. Yeah, yeah. I think Remy would have to come with a sort of human avatar that he's controlling. Yes. What's his name in the movie?

It's like Linguini. Linguini. Oh, yeah, Linguini. Linguini is not the chef. It's Remy. Linguini's the vessel. Exactly. You would have Remy under your hat controlling what you do doing.

He would be telling me what to do like, Ler Salt. I, oh, Little Mermaid, Chef Louie. Wait, I'm not familiar with Chef. I've never seen the Little Mermaid. He's trying to kill Sebastian. It's a very brief period. of the movie.

I was going to say, this is a plot in The Little Mermaid where there's a chef that is trying to kill Sebastian is... The crab. He's the crab, but I think... Wait, is he a crab or lobster?

What are they calling? Well, he's a crab that looks like a small lobster, maybe like a crate croffage. I did once read a marine biologist. I've never seen the movie, but I read a marine biologist breaking down exactly

what type of creature Sebastian was. And I think they used the term Jamaican squat lobster, which is not... You really just pulled that. This is why you have a podcast. Who the hell would know that? But also, I've never seen the movie.

So I've missed the entire cultural context of it. But how did you just know that? I was. I don't know. I'm impressed by you. The things that stick in my brain. Thank you so much. Did you watch the parent trap?

I did watch the parent trap. A huge fan of the parent trap. Oh, it's a crab. Okay, yeah. I don't know why I knew that, but he does not really look like a crab. No. We don't agree with that. Okay.

But I love that there's a chef trying to chase him down just be like, what do you taste like? Yeah. Yeah, yeah. The whole, I think it was a block knife. Oh, like a cleaver kind of thing. Yes, it's a cleaver. Yep, that's it.

My next fictitious kitchen, wait, what is a fictitious chef? Yeah, yeah. Fictitious chef is from the parent shop. Chessie. Talking Chessie. Yes. Given life advice, too. She's like the voice of reason in the room, you know?

the down to earth. She just feels like she could whip anything up. And I like someone like that in my life. I respect that. How do you think she would actually fare, though? Because there's always like the competitor who can obviously make really good tasty food, but then they sort of get into the later rounds and some of their flaws start to be exposed where it's like, hey, you made a really tasty bite of food, but also like, is this actually next level enough to compete with these other people of fine dining experience? You think Chessie would eventually get found out?

Because I could see her as like a mid-round, skating through the first couple rounds. People are burning pastries. But then once she gets to the finals, it's like, does she have the firepower? I know. I hate to say this, but I think you're right. She's calm, cool, and collected. That's what gets her as far as she does. And then, you know, it just push comes to shove.

She just doesn't have the fine dining experience. It needs to be well-rounded. I know. That's tough. That's tough. But I do respect the Chessie pick. Yeah. Who else is my favorite?

Who else? Who else? Who do you think? I got a couple here. I think I have a lot of hard and fast opinions about food media, if you can tell. I think the greatest cooking movie ever made is chef. Have you seen chef by John Favreau? Yes.

I think I have. Who else is in it? Sophia Vergara plays his ex-wife. John Liguizamo is his sous chef. Bobby Cannavali is like his line cook. There's a weird cameo by Rob Lowe, I think. I'm confusing this with another chef movie, but I'm. I can't remember what it is.

Are you talking about Burnt with Bradley Cooper? Yes, yes, duh. They came out at... Of course. I think very firmly that chef is the greatest food movie of all time and burnt is the worst food movie of all time. And it's incredible. If you watch them back to back, it's like the people that made chef, which was John Fabro, written, directed, and starred. And then he had chef Roy Choi, who's one of my favorite chefs of all time, do all of the, like, food styling production on it.

Oh. But it's this beautiful love letter to food. And even just the way they filmed it, it's incredible. and it's about this fine dining chef who gets stuck in a rut a little bit having to cook the like, you know, caviar and filet mignon type of food and then he leaves everything to start like a

Cubano food truck and drives around and bonds with his son and it's such beautiful storytelling. Okay, I have to watch that. I'm going to watch them back to back. Please. I'm a refresher. I'm burnt. Now that you've told me that it's the worst movie of that time. During the by week, do a double feature on a Sunday. It's going to be

incredible. But then, burnt on the other hand, it's like they clearly hate food. Like, they, at no point do they ever tell you the name of a single dish that Bradley Cooper as a chef is making. Oh, no. And they just, the only indication that he's actually a good chef is that Uma Thurman, as a food critic, will take a bite of food and go, mm.

That's, that is disappointing. Yeah, that's disappointing. Do you know how to hold a knife? Let's start there. So he actually did, which is the interesting thing. And that's what I always look for first. Yeah, yeah. If you see someone like spaying their fingers as they're chopping.

Yeah, it's a dead giveaway. I know, I know. It is. I love when you can see the hands very obviously switch in the middle. Yeah, or just wrong placement on the knife in general. Yeah, yeah. That happens. It does.

That's how I usually know I can spot the losers in the show really quickly. Oh, interesting. Yeah. Oh, that's so funny. Well, nice skills are pretty, yes. If you don't have nice skills, which, by the way, as a home cook, I don't as well. But you can just tell. No, you and me both.

Those are, like, the things that, I'm very confident in me being able to cook good food. But if I were actually on a competition show, like Next Gen Chef, and they were like, fillet this whole Branzino perfectly, I'd be like, hold up, let me watch a YouTube tutorial. Yeah. And that probably wouldn't get me very far. So there are these kind of things that some home cooks are missing. I would also just roast the Branzino hole and use that as an excuse. Yeah, you'd be like, yes, it's fine dining. It's rustic.

It's rustic. Put a foam on top. I know, exactly. but I think Carl Casper from a chef I think the reason he's the ultimate competition show fictional chef because he has that fine dining experience he's obviously been there, done that

and he can do all the technique but you get all of that personal intrinsic storytelling of driving a food truck across the country to bond with his son can imagine him presenting to the judges I think to me he wins a shoe in America's sweetheart if you will

he will capture America's heart conversely Bradley Cooper from Burt. I haven't even remembered the name of his actual character. But Bradley Cooper from Burt, the funny thing about that movie is the script, I think,

was written 10 years before the movie got made. And so it was kind of written in this, like, 2005, like, bad boy rock star chef era where it was, like, considered cool

to be the Gordon Ramsey type that's screaming, throwing plates. Yeah. And so the movie really glorifies that. That's not cool anymore. No, certainly not. You know, it wasn't cool back then,

but we treated it like it was for some sort of, weird reason. And so Bradley Cooper from Chef, I think, would get kicked out of the house episode three because somebody messes with his Misan Plus and he throws a plate at the wall. Yeah, it would be, it would be an attitude thing for sure. He like would bring down the whole brigade, something like that. Oh, 100%. And everybody would turn on him if you like to get this guy out of here. Was there any like crazy drama that happened during next gen chef? Like were there any like personal infighting between contestants that you didn't expect? I'm sure. Everybody was very

PC. And they were very shy in a way. You know, they really, I don't think that anybody wanted to tell on each other, but there's always things that happened behind the scenes that no one wants to bring to light. Oh, sure, sure. We can keep those buried. Sometimes, though, speaking of the previous era where people thought things were good ideas, maybe my favorite competition show of all time It was called, well, favorite, very lowercase F, because it's maybe the worst show ever. But it was called The House of Food on MTV. I remember that. Do you remember that?

I was just thinking, like, we need, like, a road rules, like, cooking show. Oh, my God. MTV tried maybe 12 years ago or something, maybe a little less, maybe 10 years ago. I actually tried to write an oral history about this because I was a journalist, but then everybody, of course, signed NDAs and oral history never happened. But I think episode four, a male contestant threw a toaster at a female contestant. And they just aired it like it was a cool dramatic thing. Oh, no. And people like, we can't do this anymore.

So occasionally you get wild cards like Bradley Cooper from Burt in there. Don't think you would do well. I mean, you can be intense, but you can't throw posters at people. We don't advocate that. Do you have any other fictional chefs that you think? Suki from Gilmore Girls. Don't you just think that she would be like a warm hug? I've never seen Girl.

I've seen a couple episodes. No, well, no, no, no. I am a big fan of Amy Sherman Palladino's dialogue. and I've watched probably six episodes of Gilmore Girls. You didn't get off the bus from school and immediately get yourself a snack and sit down and watch Gilmore Girls every single day of high school and middle school. I think I was watching Smart Guy, which is also a really fun show, but I wasn't. I wish I probably would have been a better person had I been doing that, though. Yeah, I agree.

What was Sukey's specialty in Gilmore Girls? I just feel like there's a coffee shop, right? Yes, and she just brought levity, you know, so I think she would be lighthearted. I think that she would bring a little bit of. that lightness that you need in the kitchen. It's important. But again, similar to Chessie, I think when push comes to shove, she would probably miss a little bit of the fine-tuning,

the refinement that's needed to really win. Yeah, yeah. That makes sense. But very important person in the brigade, nonetheless. You need the comic relief in any sort of group. And also, Next Gen Chef had the perfect comic relief in Sidney Rubenstein. Oh, exactly. Routing for Big Sid the whole time, you know.

When he cried, I just... I cried. Oh, man. Oh, so young. I wanted to give them such a big hug. I know. Yeah, exactly. That's the thing with all these people on the show.

I'm just like they're young. They have their whole lives ahead of them. It's true. It's true. I know. And even when they get picked at the end, like, you know, to help other their other chefs, you know, like, it's kind of hard to explain this on a podcast. But basically the chefs that are in the finals get an opportunity to pick their sous chefs

who are the people who had already been eliminated. Yeah. And they have really good attitudes about it. And you can tell, like, they're really fighting for their leader, even though they got booted off the show. I hope the winning chef kicked him a couple grand after that. You got to kick him. I have one more pitch for a fictional chef.

Hear me out. Have you seen the movie The Menu? Yes. Yes. Julian Sloick from the menu. That whole movie, I hope it doesn't offend anybody, but that really, that really scarred me. I was not a fan. Like it scarred you, but you also weren't.

Because it scarred me, but I was a fan. Was not a fan. It just goes against everything that I know to be true. about food. Like you just bait people in to murder them? That's bizarre. I know. That is not a warm, funny hug.

You want the wild card energy on the show. I think he's going to make it to the finale. And then you have the ultimate villain to root for before he ultimately sets the kitchen on fire. That's my final pick. Julian Sloick, he's winning season two of Next Gen Chef. That was a wild show. You brought me back to the pandemic with that one. You're welcome.

Because that was one that was airing when we were all like. This episode is brought to you by Peloton. A new era of fitness is here. Introducing the new Peloton Cross Training Tread Plus, powered by Peloton IQ, built for breakthroughs with personalized workout plans, real-time insights, and endless ways to move. Lift with confidence, while Peloton IQ counts reps, corrects form, and tracks your progress. Let yourself run, lift, flow, and go. Explore the new Peloton cross-training tread plus at OnePeloton.ca.

The Hulu original series Murdoch Death and the Family dives into secrets, deception, murder, and the fall of a powerful dynasty. Inspired by shocking actual events and drawing from the hit podcast, this series brings the drama to the screen like never before. Starring Academy Award winner Patricia Arquette and Jason Clark. Watch the Hulu original series Murdoch Death in the Family, streaming October 15th on Disney Plus. All right, Olivia, we've heard what you and I have to say. Now it's time to find out what other wacky ideas of rattling out there in the universe. It's time for a segment we call Opinions are like casseroles. It's a playing on opinions are like cats.

Yeah, you get it, you get it. What is your opinion? Let's see what the opinions are. Meg, you want to play them up? Yeah. Well, that message was a bit of a trip. Anyway, my high take is strawberries and brown Dijon mustard. Now, it sounds disgusting, but I tell you what, it is absolutely delicious.

Love the podcast, you guys. Thanks for listening. What's the level of spice? I mean, he lost me. I got to be honest, but there's so many different mustard. Is it spicy? Is it mild? I'm thinking there's a brand called Goldens.

Do you know Golden's brown mustard? That's like the brown mustard I grew up eating. Yeah. I think he's talking something like that. Oh, God. No. That's a no. Do you dip?

Because like I love eating fresh fruit, lovely, healthy snack, filled with fiber. But I feel like so many people will try and find something to dip it in to avoid just eating the delicious fresh fruit. True. Do you have anything like that? Well, if it's not fresh, then I get it. By the way, like balsamic with strawberries is a thing. So I get what he's pulling from. But he should just try balsamic with strawberries.

100%. There was a trend. God, it was maybe four years ago on TikTok during the pandemic. People were dipping watermelon and yellow mustard. Yeah. Oh, no. I tried that and I was like, eat the watermelon. Put some salt. Put some tahin on it. It's true. And I'm going to say this as an Italian. And I hate to say this because I try to like this every time. But if you have an amazing cantaloupe and you wrap it with prosciutto, it's better just the canaloupe. 100% of great. Because it's too juicy and then the prosciutto is too chewy. They leave your mouth at different times. Yeah, exactly. It needs to be an unwrapped bad cantaloupe. Then you have to wrap it in the prosciutto. I'm so glad you feel that way because I felt crazy every time that I say that it's a really bad combination.

Yeah. But yeah, it doesn't make sense. Too juicy, like a great canaloupe. We're talking a great one. I agree with watermelon and feta as well. I think it's a bad combo. I don't do it. I think with little bit of mint, I can get behind it just because it's not all one bite.

Like you're not, it can be consumed. together, but like, let's say you had a watermelon gazpacho and you had the feta cheese on top with a little bit of mint. Like, that's good. I like that. So in your mouth, it's kind of the same thing. So I'm okay with that. You're making the gazpacho in your mouth by chewing it. Yeah, exactly, little balsamic. Sounds wonderful. There's something about, though, the way that, because feta has so much salt in it, and then you put salt on watermelon, it draws the moisture out. So if you, like, toss a feta and watermelon salad, the end of it is just like a feta-scented watermelon murky dishwater soup? I don't want that part. No, I'll drink it. I'll take it like a shot.

Yeah. I respect your, if you're enjoying the mustard and strawberries, keep doing it, dude. It's a good healthy snack. Good Lord, y'all. Oh, wow. That's just too sexy for our hot dog as a sandwich. You have to call the hotline to see what they're talking about. I want to know, how do you make garlic balls. Not the kind with dough on them. Huh? The kind that are like

at parties and yes. Take a toothpick in it and then your breath smelled bad the whole night and then people stay away from you. So I really need to know how to make them to make people stay away from me. I think she's talking about a roasted bowl of garlic.

As long as she said, garlic balls not the kind with dough on them. What does that mean? I think it's like a, it's like a bowl, a garlic bulb, roasted. Okay. You know, like at a steakhouse, you cut it in half and it's, and then you can like dip the bread in it. I think she might be talking about that. Potentially.

Because what else is a garlic ball? So I served garlic balls party. And this is what's come up. But this, she said specifically, it's not a dough. So there's no, it's not like a garlic knot or something. Here's some sort of garlic cheese ball with a toothpick, though? I can only imagine. that that's with the clothes.

Potentially. I don't want to go to her parties. I have a really hot take. I have a really hot take about the garlic and onion breath of it all. I like the smell of garlic. I like the smell of onions. When people brush their teeth, they're generally using a peppermint-flavored toothpaste.

Peppermint is just a viable culinary flavor, along with garlic, along with onion. I think you should rock garlic breath proudly at a party. But you can say minty fresh about that. Garlic-y-fresh, Olivia. Yeah, I know. As an Italian woman, garlic-y-fresh? Maybe I'm a vampire.

That could be it. Is there like a smell to you, like a perfect food smell? Yes. What is it? Bread. 100%. Yes, bread. You just, I know that there's nothing better.

Yeah. Can you top that? Like, it's the best. I mean, although there are, you know, like when you walk into an ice cream shop and it's the cones that smell so good and then they never taste as good as they smell. That's so funny. But as far as, like, what I would want my house to smell like, when somebody comes in, like a warm hug. I really do think it's fresh bread for me.

I, to me, butter saute, or onion sauteing and butter. I think it's really hard to eat. That, yeah, that's, that is, like, when you, when that scent drops, you're, like, dinner is about to be, it's coming. I know, it's so funny because, like, my, I cook dinner every night for my wife, and she, like, walk in the door and she's like, oh, my God, smells so good. Yeah. Dinner's going to be so delicious.

I'm like, it's just onions. It's just onions. It's true. Thank you. I love you for having faith, but it is just onion. that you're smelling. That's a good smell too. Yeah. That's more of like an evening smell. I feel like the fresh bread is more of a morning smell. Like I want to wake up, but then there's also bacon in the morning. You got to, you know, you have like two and a half hour clusters. You know,

you got to have like the bacon smell followed by a kind of like maybe 10, 30, 11 a.m. bread that transitions into onions. Then by the nighttime, you got fresh baked chocolate chip cookies. You know what? Baker's hours. Five a.m. bread. 8 a.m. bacon. Smart. Noon. God, I don't know. And then dinner, it's going to be a onion, garlic thing.

I realize I need to change the morning scents in my life because today I unwrapped the same protein bar that I've been eating every single morning at like 545 a.m. forever. And I smelled it and it triggered a gag reflex. No, no. So I need to change something. That's my cue. That's my sign. Now, you have time for one more? Let's rip one more.

It smelled like hamster cage. No. Hi, Josh and Nicole. Me and my friends have this debate about peas. Frozen versus canned. Oh. Frozen is better. Please let my friends know that the frozen is better than canned.

Thank you. Oh, my gosh. Love you. I love the. debates that they're having. We love you too. He said love you. And I love frozen peas. Oh. Okay. I personally think that frozen peas are better than, just because of the preservatives that they put in the cans.

But I will say I had a really, one of my best friends in high school every day would eat string beans out of the can. And I always thought that was so weird. And it does it taste nothing like a fresh string greenie? No. Nothing like it. So I get, it's totally different. So it's just a matter of, of taste preference, really. But hands down is what's more fresh is going to be frozen peas. Also, like, frozen vegetables, huge advocate of because a lot of the times they're

actually, they're picked at peak ripeness where, like, peas are such a spring vegetable. I remember there was an episode of Iron Chef America, I think it was Iron Chef America in the early 2000s, where it was just battle frozen peas. Wow. Because they're like, peas actually get better when you pick them at peak harvest and freeze them because they have a short shelf life anyways because it's such a green, verdant vegetable, that freezing him is actually the optimal way to preserve a pee. Okay, well, you just made that guy's life.

Yeah, take that to your friends. He's going to, like, his heels will be clicking on his way to report that information. Nutrient preservation, too. Frozen foods, incredible for it. Canned, it kind of washes out in the liquid. All right, okay. And also, they do say that canned food has aluminum because of the can, which I didn't know. I just assume I'm eating so many macroplastics and my.

micrometals and everything is just shredding my digestive system. The protein bars smell like hamster cage, and I don't know what to do about it. I need help. We need to start meal prepping so that you can avoid those bars. Oh, God, I know. I know, but, oh, man, if I eat any eggs in the morning or something and I go to the gym, it's a bad sign for me. I can't taste eggs on the treadmill, but I guess the protein bars are making.

We'll figure that out. I have a lot to consider. You can make protein balls. You can make overnight oats. Oh, that'd be a good idea. Overnight Outs, you can add your protein powder to them. Stop trying to change me. I love you.

This has been truly incredible. Thank you so much for stopping by the pod. You want to tell them what else you got going on? Just Next Gen Chef on Netflix. Stay tuned to see who the winner is. It's going to shock you tonight at 8 p.m. No, go watch the Netflix. It's really an incredible show.

And like, congrats on everything. Truly, it's a spectacular show and all the success is so well deserved. Thanks. I'm glad you like it. I have the stamp of approval. Season two is coming or what? It better be. I mean, I hope.

I accept your offer to guest judge episode six. Yes. And on that note, thank you all for listening to a hot dog as a sandwich. We got new audio-only episodes every Wednesday and a video version here on YouTube every Sunday. You want to be featured on opinions like casseroles? Give us a ring and leave a quick message at 833 Dog Pod 1. You have to call 833 Dog Pod 1 to see what people we're talking about.

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