A Hot Dog Is a Sandwich - Why Is The McRib Seasonal?

Episode Date: November 10, 2021

It's the most wonderful time of the year: it's McRib season, baby! 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. The leaves are changing colors, there's a brisk chill in the air, and restructured pork patties are back at McDonald's. It's the most wonderful time of the year, it's McRib season. But why is there a McRib season at all? 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. 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 Inaidi. And Nicole, how do you plan on celebrating McRib season this year? I don't plan on celebrating it.

What? Why not? I don't know. I don't know. Have you had a McRib? Have you partaken? Yeah, I've had a McRib here for the first time. But you've never gotten a McRib fresh from McDonald's, eaten in your car, barbecue sauce dripping onto your gear shift. I want to be in the Altima right now. That's right.

That's a 2017 certified pre-owned Nissan Altima from Universal City Nissan. Not a sponsor. No. But what a nice dealership. They had an espresso machine. That's pretty freaking rad. Oh, I think most of dealerships do that now. No, I think that's just a sponsor. No. But what a nice dealership. They had an espresso machine that's pretty freaking rad. Oh, I think most of dealerships do that now. No, I think that's just a Universal City Nissan.

No. But no, you've never eaten a McRib steaming from McDonald's in your car. I've never had a fresh McRib. I've had a set McRib. That's a shame. That's a shame. How did you feel about the set McRib? I just want to try and-

It was good. It was good. I enjoyed it. But again, there's something about mechanically processed pork in particular that just makes me feel a little bit odd. Why? Even though I know it's just a sausage. I know.

It's just a sausage. It's the ridges. It's the way a McRib is shaped makes it feel weird when I eat it. That's interesting because the shape is like a big part of the McRib, right? Like there's not a single rib to touch the McRib. It is made. And that's fine. I get it.

I get that. But then to take that and instead of just making it like a disc, like a burger, right? Because that's, I'd argue that all fast food burgers are technically sausages as well. Sure. I don't know about all that. Well, I mean, it's ground meat that's just mixed with a bunch of preservatives, salt, sugar, et cetera. That's what a sausage is. Yeah, I guess.

And actually, that's what the inventor of the right i guess and actually that's what the uh inventor of the mcrib his name is richard mandigo he was a meat scientist at university of nebraska lincoln and he doesn't say that he invented the mcrib because he just invented the the meat processing process that is responsible for the mcrib okay which is really fascinating to me so they call it restructured meat technology uh--huh, cool. Which, yeah, it sounds very futuristic, but even when he has talked about it in interviews, he basically goes like, yeah, it's sausage making. He's like, the technology has been around. All he did was he took meat scraps, right?

Uh-huh. Including like scalded stomachs and crap that they would have thrown away. Wow. And then he figured out a way to extract proteins out of it using salt and sugar. He's so humble. I thought you were going to say he's so hot. No. That Richard Mondego is so hot right now.

I have no idea what he looks like, but his personality is probably golden. But I mean, it kind of shows you that, you know, as much as people kvetch about the reshaped meat products, it's like, this is a way that people have been using. Don't look up Richard Mondego to see if he's hot, Maggie. That's weird. Shut up. I need this. We don't judge meat scientists based on their looks around here. Yeah, you don't know me. God dang it. I need to see if he's hot, Maggie? Shut up. I need this. We don't judge meat scientists based on their looks around here.

Yeah, you don't know me. God dang it. Point is, the McRib is just a sausage. A lot of people think it's disgusting. That's totally fine, but a lot of people obviously love it because it's a beloved seasonal item. Again, I don't think the word disgusting is appropriate. It's cool. I think I like the way that

McDonald's has made it so it's so elusive. You can only get it for this period of time, just like the pumpkin spice latte all at Starbucks. The pumpkin spice latte is a perfect example of what is it though about fall that makes elusive items? Like what makes fall such a special season for seasonal items? Well, I believe that it's due to the consumerism of like life. I would have totally failed business school if I ever attended. I think it's because of the summertime, like summertime fun, like crazy, like no one's doing anything. They're just like chilling.

You have too much. You have too much to do on your own device. Socialize. Summer. We're not going to bother people. Yeah, we're socializing. We're having a good time. We're drinking our cold drinks. And then Starbucks is like, bam. Yeah. It's like when people are getting like back to their house so

it's like a come down you're on the come down from summer so you know it's just like you went to edc and you're on that come down yeah yeah and it's like oh i need some orange here because but anyways have you been to edc before no i'd like to go one day i me and julia have talked a lot we really want to be like 38 year old ravers cool yeah i Yeah, I think that'd be a pretty good opportunity for us. Like have the full candy and everything. Can I ask you a real question? How do you feel about people that take their babies to concerts and put the headphones on them?

Find a damn babysitter. I don't know. Judging parents is weird. I don't have a kid. I don't know the exact. You know what I mean? But no, that makes me really I don't like people who take children to restaurants. I don't like people who take children anywhere near me. If I'm at a park, I was at a park the other day playing basketball, and there

were kids around me, and I was like, leave them at home. And then I realized this is a park where children are supposed to go. But I don't think children should be near me at all. I don't think I should be near children. Not for any... That sounds creepy. I just mean like I don't enjoy their company. Josh, let's get back to the question at hand. Why is the McRib seasonal? Why is the McRib seasonal? Why is the McRib seasonal?

It's not like they can't get that kind of stuff every single day of the year. There's a little bit of argument that they can't get it every day of the year, but I don't buy it. I don't buy it. It's McDonald's. Yeah. All powerful. But I mean, it has to do with just literally like price points and seasonality of pork

trimmings because that's what they're made out of. So they're only... Let's just run that back for a second. Seasonality of pork trimmings because that's what they're made out of. So they're only— Let's just run that back for a second. Seasonality of pork trimmings. Now, I didn't know that porks have a season like a cucumber or a tomato. Well, think about it. No, they totally do. Well, not in that way.

They have a consumption season. So think about like when are people eating barbecue the most, right? Summertime. Summertime, right? And you're probably going to sell more racks of ribs than you are other parts of the pig to smoke on a barbecue. That is very interesting. Right? And then, but I mean, ditto for right, hams are preserved.

So the ham comes from the hind quarter of a pig. A picnic roast, which a lot of these are used in McDonald's, comes from the front quarters of the pig. Ribs are obviously coming from the belly meats. And then bacon is another thing. Not the ribs. Ribs coming from the rib meats. Why did I say that? Bacon is coming from the belly meats and then bacon is another thing ribs coming from the rib meats why did I say that bacon is coming from the belly meats but like the ribs are next to the belly so I understand

what you said yeah it's kind of like my ribs are like above the belly I always think about what my body would look like if you butchered me and cooked all my parts when you were explaining all the pork parts you were touching parts of your own body and I was like I was falling and I'm like yeah uh huh I have my hams here I have my picnic roast up on the shoulder I got the titty meats.

That's the brisket. Oh, yeah? That's the brisket right up there. But no, so, I mean, certain things are seasonally. The best way to think about this and where you see it most often in meat production is chicken wings. There's literally, you know, two wings per chicken. And you got, like, some dude named Jeff sucking down 40 of them, you know, watching the Chargers lose the AFC Championship. I am also.

We are all Jeff on that thing. My strategy for it is I just make like six flavors of wings and I have no other food. I have a couple bags of Doritos and I have like six flavors of wings and make hundreds of them. Oh, that's awesome. And so then what do you do with the rest of the chicken, right? Because there's going to be an outsized number. Yeah.

It's like, well, we do because we don't care. We certainly don't care. Yeah. But like they, you know, have to ship extra chicken parts to China, right? We just tend to send our thighs and our legs over to China. And then breasts just end up, we always need chicken breasts because that's a huge thing. And one chicken processing to make stuff like Tyson, white meat, boneless chicken, any tizer, buffalo things.

And those are frigging delicious. Yeah, yeah, yeah. I like them a lot. My God, I could eat some anitizers right now. Do they like shove like salt water in the titties? Yeah, they shove a lot of salt water in the titties. I know. That's why they're so good.

Salt water titties. They're so tender and juicy titties. Yeah, yeah, yeah. So the point is there are some seasonal demands for animal agriculture in that sense. Got it. Okay. And there have been theories. McDonald's has never come out and said why the McRib is seasonal, but there are theories

that it has to do with when pork prices. I see a tweet that says, from McDonald's, the actual official McDonald's. The McDonald's? Yes. It said, there's a lot of mystery around why the McRib comes and goes. But to be honest, it's a local option based on consumer demand. It used to be. That's not true anymore.

This was in 2017. 2017. So it used to be a local option based on consumer demand, which is why I don't think the pork price theory holds up. Because it used to be, I mentioned McRib season in the opener of this podcast, it didn't used to be a thing. McRib season now, it tends to come and go late October through early November. This year it started November 1st um and then some places will have it at random times but that all has to do with the fact that mcdonald's they seem to be trying to corporately retrench to kind of like uh take some of the power away from the

franchisees and trying to enact more essentially just like global or at least national sort of programs to try and get everybody on the same page, on the same schedule, to keep supply lines very similar. So McRib, before, I think it was 2020, they only started doing this, an official McRib season. But before that, it was basically up to the individual franchisees on when they'd bring the McRib back and they'd work with their local suppliers. Interesting. Or not locally, they'd work with, I believe, Lopez Foods is the supplier of the McRib patties. But they would work with them to get them in. and so nobody knew when the mcrib was coming it was just randomly it would show up yeah

and there was even an app called the mcrib locator where you could literally just plug in your thing and it would like have anecdotal evidence it was like next door like the citizen can i tell you something i always thought like mcrib season was like in nove though. I kind of did too. I don't know why. Psychologically I just I was like oh the McRib comes out like towards the end of the year towards like before Thanksgiving. And maybe there was that pattern that kind of existed in a de facto way. But no now it's like pretty much written into code that that's what's going to happen. And so I don't think the pork price thing necessarily holds up. My question is like how long is McRib season though?

Like when does it start? When does it end? It's like a solid six week run. So you're probably getting, you know, McRib about 10% of the year. Festival season. It's like, it's just like festival. It's like wedding season, Nicole. I don't know when wedding season is.

I eat a lot more McRibs than I do go to weddings. I don't even eat them that often. I get like one McRib every McRib season. I go, that's a pretty good fast food sandwich. And then no part of me ever wants to like make a McRib a part of my daily diet. Yeah. I don't know. It's like how many McRibs do you eat during like a typical McRib season?

Also, apparently McRib season is ending November 21st this year. Oh, shoot. When does it start? November 1st. Oh, my God. There's no time, Josh. There's no time. When did it start, I believe is the question.

When did it start was November 1st. Oh, my God.'s no time, Josh. There's no time. When did it start, I believe is the question. When did it start was November 1st. Oh my God. My God. When are we recording this podcast? When is this coming out? I believe it's on the 3rd. Where are we? We're very confused.

What year is it? No, I eat one McRib season every year. You only eat one? I eat one McRib season. I consume the whole season like Thanos. No, I eat one McRib every McRib season just to kind of remind me. And I think it is fun. That said, I really don't go to McDonald's very often. It's not my go-to fast food place of choice. no I eat one McRib every McRib season just to kind of remind me and I think it is fun nice that said I like

really don't go to McDonald's very often it's not my go-to fast food place of choice I never crave McDonald's I'll eat it if I'm like near one and eat food sure

the first time I saw a McRib in the wild was when Ben our director Ben just like plopped one down and he rolled his sleeves up opened it and went to town

and I'm like what are you doing he's like it's McRib season Nicole and I'm like what do you mean you doing? He's like, it's McRib season, Nicole. And I'm like, what do you mean? Dude, yeah, me and Ben went together. I was like, what do you mean it's McRib season? Like, it was crazy.

We literally, like, we had ordered pizza for lunch. And I remember this day very fondly. We had ordered a pizza for lunch. And Ben and I sat down. We were about to eat a bite of pizza. And then we were both just like, hey, there's a McDonald's down the street. It's McRib season. And we went and we got large fry and a McRib and came back and ate that with our pizza

very silly it's like a fun excuse it's like you know it's a hobby at this point it's like you know going to the movies on Christmas

doesn't really matter what I'm seeing you're just doing it it's ritual it's ritual yeah that's McRib season for me nice nice what other like seasonal things are you like into other than the pumpkin spice latte and the McRib?

Peppermint, baby. Give me the peppermint cream donut from Dunkin'. Oh, never had it. Oh, I just got a seasonal ho. Can I say ho? I'm sorry. Yeah, you can call yourself a ho. I'm just not a seasonal ho.

Like, I don't like I've never been the person that's going I'm sorry. Yeah, you can call yourself a ho. I'm just not a seasonal ho. I've never been the person that's going to line out outside of GameStop to get a game or line up to get the newest iPhone. I've never been that person. I've never had a desire to always be the first one to try something. You know what I mean? So what you're kind of describing right now is the idea of one you call line theory. Yeah, I guess. The fact that if you

uh don't let people into a club and you just let a line develop outside people see that line assume that there's a demand to get in assume that they should be a part of that demand and then jump in and that's how you create like you know artificial scarcity demand via artificial scarcity in that way okay and so you're just not into that i guess i'm just not into that what do you think it is about you um i don't know i guess i it's in farsi it's called hosteler like i don't have the time energy capacity emotions to even care about this yeah so maybe that's what it is i just don't have we say no hosts the kids say no hosts that's cool like i'm not down like i have no hosts i guess it's just like i just i just don't see the appeal like okay there's a lot of like why are you standing outside there's just like I just don't see the appeal. Like, okay, there's a lot. Like, why are you standing outside? There's probably like a bar like two feet away that's just as fun and just as lit.

Maybe that's how I am. Man, I understand all that in theory, but I'm someone who if someone says, hey, it's only here for two weeks. And if I never wanted that in the first place, I'll be like, well, I got to get it because it's going to go away. Yeah. I have like huge FOMO energy. FOMO is the opposite of host. Like, I have FOMO. I have no host.

You know what I'm talking about? That's beautiful. Yeah, yeah. You're going to start saying it. I can't wait for you to start saying like to I have FOMO I have no host you know what I'm talking about that's beautiful yeah yeah you're gonna start saying it I can't wait for you to start saying like to me like Nicole I have no host to like I'm gonna be like hey Josh can you go like down the street to just like pick up this thing from Hobby Lobby just like I have no host like you're gonna start saying that I know you are I hope I will uh but no so there's a lot there's actually gotta it's a lot of seasonal things that come out um Monster Irish Coffee I believe was seasonal but that's a great energy drink. Hello. What about the Shamrock Shake?

Oh, the Shamrock Shake. I love. I totally forgot about that. The first time I had a Shamrock Shake, I was driving somewhere in Koreatown, and then I saw a big-ass banner on a bus that was like, Shamrock Shake, get it now at McDonald's. And I'm like, hell yeah, I'm going to get a Shamrock Shake. So I pivot left to like the closest mcdonald's and then i beeline and i go inside i never go inside of a mcdonald's something compelled me to go inside i was like one shamrock shake please and i got it and then i tasted i was like oh my god this is like edible

toothpaste it's so good but it has lime extract in it yeah you told me that's the weirdest thing it is lime and mint it was phenomenal what you told me that was good. That's the weirdest thing. It is lime and mint. It was phenomenal. What an experience it was. Not sour lime, just the extract to make it smell a little bit like lime. The outside. It smells like Skittles and tastes like mint. Yeah, it's so incredible. A delight.

Yeah, yeah, yeah. I think I understand the appeal of that more so than like the McRib. And I don't know why that is. Maybe it's because I like the color. Maybe because I like mint chip ice cream and I was like, oh my God, drinkable mint chip ice cream. Yeah, it's bright. It's, you know, it's in your face.

I mean, that's what it is. Festive for St. Patrick's Day. McDonald's is an Irish company when it comes down to it. I don't care about that holiday. I know, I don't celebrate. People love to go out and like party and drink on like St. Patty's Day and I would rather like not go. Yeah, I don't party on St. Patrick's Day out of apathy.

I don't party on Cinco de Mayo out of being worried of being called out for cultural appropriation. I love partying on Cinco de Mayo, bro. Hell yeah. I will just drink at my own leisure and often. And that's my version of partying. Drinking is not seasonal for me. That is, I don't have a problem. I drink socially about once a week.

But when I do, you know, let's make sure it counts. Similar to McRib season. Make sure it counts, god dang it. What food on like a menu do you wish was seasonal that's not? Do you have one of those? Or are you like, oh, this makes no sense for me to be eating this in like March? Yeah, I feel that. I feel that.

So one of the things about, I don't know if I have one, so I'm going to stall. Yeah, stall, stall. that um so one of the things about one of the i don't know if i have one so i'm gonna stall yes one of the things about the mcrib that i believe one of the reasons i believe the mcrib is seasonal if not the only reason is the fact that absence makes the heart grow fonder right sure so many people who say they love the mcrib or love pumpkin spice lattes whatever if it were around if it were around the entire year they would not care they simply would simply would not care. The McRib is a perfectly fine sandwich. I actually really enjoy it. I think it's other places have tried to do barbecue sandwiches.

Arby's is doing one right now that's not great, and they're totally taking pot shots in the McRib. Like, we put real rib meat in ours. It's like, real rib meat. Real rib meat, if it's not cooked well, like, really sucks. There's a lot of, like, cartilage and connective tissue. Sticks in the bone. Yeah, exactly. And McDonald's, they make a pretty good sandwich good sandwich the sauce it's nice and vinegary you got just the fresh onions and the

pickles a nice cakey toasted bun snappy sausage like pork patty it's a good sandwich nobody would care about it if it were around year round nobody would be eating it nearly at the frequency they do and so that's a thing that what was i? I think you're trying to answer my question. And the question is, what food do you think should be seasonal? Chalupas. Why? Unclear. I just wish they were more special to me.

I take them for granted. Like if the Crunchwrap Supreme was only like around for a month out of the year, I'd be eating them every single day. Yeah, yeah, yeah. No, no, no. But that's the thing that I do get year round and they're all still pretty special. You know what it is for me? KFC pot pie. Oh.

They should release the KFC. Listen to me, KFC. I know you're listening. Release the pot pie from December 1st to December 24th, okay? And people will clamor. Wait, that's a really good idea.

People will clamor to come get your pot pie. So the KFC pot pie, but there's a reason the KFC pot pie isn't seasonal. Okay, I know why it is, but tell the people. Tell the people.

The reason the KFC pot pie is not seasonal is because same reason that wendy's chili could never be seasonal it's because they're literally using a leftover food product one kfc pot pie freaking delicious dank like really they're punching above their weight class with the pot pie it's something that has no reason to be that good it's underrated absolutely it is an underrated menu item yeah and oneomenal. Yeah, and one of the reasons it's so good is they literally take their leftover chicken at the end of the day, and again, this is all held to certain temperatures

and held up to standards. Fast food places have to abide by FDA regulations, probably more strictly than most mom-and-pop shops because they have a lot more corporate oversight, but they break down the leftover chicken and then they put it in sacks, and then they mix that sack of chicken with powdered gravy and some cooked vegetables.

I like the way you said mix the sack. Say it again. They mix the sack of the chicken and then they put a powdered gravy in it and they put it in a pie crust and it's freaking delicious. That said, a lot less good on a 110 degree day. That's what I'm saying.

Yeah. Like imagine eating a pot pie in your car in the middle of July. But then what do they do? Making like leftover chicken salad sandwiches the rest of the year? No one wants to buy a chicken salad sandwich from KFC except I. Shoot, I would. Let me tell you.

Wait, hold on. Let me tell you. Let me tell you about chicken salad sandwiches. They need to be marketed differently. We need to use a different word other than chicken salad sandwich. I don't know what it is. Devil chicken bread. No, devil has a negative connotation.

You're going to lose the Christian right. You're going to lose the Christian right. Exactly. You're going to lose the evangelical right. We can't do that. And that's a huge market for KFC. Exactly. That's big. Thank you.

Yeah, I appreciate the input, but no. Shoot it down. Like a cold chicken gazpacho. That's a soup. An ice soup. I know, but it's cold for the summers. What are they doing with the leftover chicken if not put it into a pot pie? No, no, no, no, no.

What else could you do? We got to do it like, we got to call it the new chicken melt. Cochinha de frango. Yeah, they're gonna make artisanal Brazilian dumplings. No, no, no. We gotta call it the new chicken melt from KFC where you take out the shred of chicken and you put a slap of cheese on it and you broil it and then it's hot mayonnaise sandwich

but the people love it but they don't know it because it looks like it's cold. You know what I'm talking about? Why do we not work for KFC? KFC, hire me! Also, this podcast is about McDonald's. Oh, oh sorry no no i like i like the kfc thing because like that's the food that i think is should be comparable to the mcrib because it should be seasonal yeah that food the mcrib shouldn't be seasonal the kfc pot pie should be seasonal we're almost coming at this from i think a less interesting angle than what you just brought up are you calling me not interesting?

No, the opposite. I said what you – I kind of flubbed the words. But I'm saying that what you brought up is more interesting than the original topic because I'm coming at this in the angle of why isn't the McRib available year-round. But you're coming at it from the angle of why don't other fast food companies copy the McRib model? They should. They should. They should. I feel like they definitely should.

I'm trying to think of like what places have tried. I mean, Burger King trying to bring back the Yumbo hot ham and cheese. Not, ew. But it's not the Yumbo hot ham and cheese. It's literally just sliced wet ham with cheddar cheese or American cheese on one of the long chicken sandwich buns. And it's like the market for hot ham from a fast food restaurant isn't as big as it used to be. I'm not surprised. But you know what is a seasonal item that we totally like glazed over?

The fish sandwiches that people do for Lent. Oh. We didn't even talk about that. I don't know if that's seasonal though because they, McDonald's, I mean, McDonald's has it year round. Oh, it's seasonal. We try to do, I know McDonald's isn't. Yeah, yeah.

We tried to do a fast food fish episode on GMM, but because these things are not available year round, we couldn't do it. A lot of these places have it only during Lent, like Arby's, I believe, only has it during Lent. Oh, that makes sense. I think Popeye's might only have it during Lent. I'm not sure.

Popeye's fish sandwich was good. People who are above fast food fish, you and I are not friends because I am a fast food fish fiend. If you get that first order of Popeye's Cajun fried shrimp. Yeah, you got to go in the morning. Yeah, you got to go at 11 a.m. to get that fried shrimp. That's true.

But I never thought about that with fish sandwiches. Yeah. But that doesn't have the same cult appeal. There's still something very cultish about the appeal of the McRib. Yeah. And it could just be a time thing, right? It came out in 1981 and a lot of it was on the back of the popularity of the chicken nugget. First. And it could just be a time thing, right? It came out in 1981, and a lot of it was on the back of the popularity of the chicken nugget.

First time McDonald's really deviated away from burgers. I know. And then it's the same technology, really. It's restructured meat technology. It's blending meats with salt to preserve it, and then mashing that into whatever shape you want, and then frying it. And so they kind of figured out the same structure.

What's really interesting, though, to me, when the first prototype for the McRib was created, it was just a flat patty and they called it like the pork chop sandwich. Ew. And it's actually. That sounds so icky. For me, one of the most fascinating parts about this, it did. It sounded icky to other people. And that's why McDonald's changed it.

Sounds like there's bones in it. But ribs have way more bones than a pork chop. No, no, no. Let me tell you what it is. Let me tell you what it is. I understand. I'm in the mind of a. Let me tell you what it is. I understand. I'm in the mind of a consumer. What year did this come out? 81.

Okay. It's 1981. I'm listening to, I don't know, Culture Club. My hair is big. Got a lot of makeup on. Whatever. I don't know who Culture Club is. What's their most popular song?

Get me in the mood. Karma Chameleon. Okay. Okay. Okay. Okay. And like pork chops. Like my mom makes pork chops like for supper with like applesauce. Your mom does? No. Like I Okay. Okay. And like, and like pork chops, like my mom makes pork chops like for supper with like

applesauce. Your mom does? No, like I'm in 1981. Sorry. I thought you were my dad. Josh, I am in the 90, I am a white 1981 lady. Okay. I listen to Culture Club for Christ's sake.

So my mom makes pork chops. Okay. Her pork chops are like bland. And like every time I tried to eat it, it was like stuck to the bone. It's not pleasant. So that's probably why it wasn't popular. That's why they switched it to the strip. The Freudian reason.

The McRib wasn't or the McPork chop wasn't popular because white ladies who listened to Culture Club in 1981 hated their mothers. I think that's a stretch, but I also understand where you're coming from and I think that's probably true. Yeah, man. But no, I was saying how it was the National Pork Council who actually was trying to offload more pork that sort of came up with this idea. It wasn't McDonald's directly.

I mean, Renee Arendt was, I believe, the inventor of the chicken nugget and like one of the first executives of McDonald's and also sort of crediting with implementing the McRib. But it was actually

the National Pork Council who was like, yo, we need more pork in the fast food industry because there was like damn near nothing, right? And that it was all burgers. You know, you had Taco Bell was like really on the up and up, but no one was really doing a pork, you know, item like that. And so they tried to introduce this pork chop sandwich

and then McDonald's was like, it don't look appealing. It's just a crappy pork burger. And they're like, but what have we shaped it like ribs? Because ribs makes people think of summer and seasonal times and whatnot. And then it was one of the biggest flops that McDonald's had ever produced in 81. That's crazy. Yeah. And they introduced it in Kansas City and they were like, we want this to mimic real

Southern barbecue and it didn't work. That's so embarrassing. I know, right? Wow. That wasn't well thought out. No, it certainly, yeah, really. But then they, you know, pulled it back and they started introducing it seasonally and then

it just developed this cult following over time. That's incredible. I mean, talk about a, what's it called when the story's sad and then it gets really good again? What's that called? I don't know. Is there a word for that? I don't know. I feel like there's like some sort of like... Rollercoaster of emotions! I'm trapped in a gas case of emotions in a cold.

I was going to say rags to riches, but it's like, what an upset. Yeah, it's like a riches to slight disappointment back to riches story. You know, just like McDonald's. I'm so embarrassing. Well, yeah, this was a really interesting conversation josh oh my god are you ending it i mean we got five minutes left you you do i have more things to say so many things to say all the time what if you right now were say taco bell and you wanted to introduce your cult cult classic item that you can bring back seasonally what do you think it would take because they've

tried to do it no one no one puts out more crazy experimental stuff than Taco Bell. Am I a marketing executive right now? Yeah, you're a marketing executive. Am I supposed to create a new idea? Create a new idea, a new item right now. Oh my God, right now, right on the spot? Taco Bell. Oh my gosh.

Because I would love a McRib from Taco Bell. I would love a reason to get jacked up seasonally about Taco Bell. Oh my God. I would do something with Takis, man. I would do Collabs. I would do Takis and Chicken. I would do something with Takis, man. I would do collabs. I would do Takis and chicken. I would do Taki chicken. Taki chicken.

But, like, for instance, I think a great seasonal menu item for them would have been the naked chicken chalupa. If they put that into code. Oh. Because that's a good item. I don't know it. That's a good item. They make a giant chicken nugget that's shaped into U. I don't like that.

And they bread it like a nugget, and then they fill it with taco ingredients. That's just chicken parmesan, man. I don't like it. Yeah, it's great, dude. Chicken parmesan with a bunch of ranch in the middle. It's like a- It's a hand parm. It's a hand parm.

They can start doing crossover collabs with Olive Garden and stuff. Why don't we just do a hand parm? You're giving out our content ideas, Josh. A hand parm is a good idea. Or a chicken fried steak taco. Make that nugget out of beef. Make a beef nugget. Fill it with more beef.

Ooh. They should do something like fried carne asada. Taco Bell has never gotten into the pork game. Pork game? And I think they need to get into the pork game. Del Taco had carnitas. Were they good? It was perfectly fine wet pork.

Okay. Just as good as Chipotle's perfectly fine wet pork. It was great. But Taco Bell's never really touched that. Why do you think that is? I don't know. Maybe it's just because they don't need to. Right. That like a lot of these questions for, you know, why is a McRib seasonal is just because like it doesn't make sense to have it around. It just it would not benefit McDonald's.

There's no big conspiracy to it. It's just artificial scarcity creating demand. Also, probably not a big part of their business model. it it's just artificial scarcity creating demand also probably not a big part of their business model right they're like q2 to q3 sales after uh mcrib season like don't actually increase very much the biggest thing right now that is helping mcdonald's are these friggin celebrity collabs that are they blew the door open to figure out what people want and that is a k-pop star's face on a packet of sugar sauce that's crazy that means literally that is a K-pop star's face on a packet of sugar sauce that means literally nothing to the K-pop star.

It is incredible. It means everything to you. Global sales rose like 40% the week of that collab. That is genius. Un-freaking-real. Way to go. The BTS collab that McDonald's did

was the smartest thing and I think that's going to cause like a paradigm shift in all of fast food. And I just want to know, I know I'm not, I'm not like nearly famous enough to get like a big fast food collab,

but I'm wondering if there's a local, like the Habit Burger. I feel like I'm the Habit Burger famous. I think you should be the new face of the McRib. Yeah? I do. You think they should make a McRib that's the shape of my face?

No, no, no. I mean, there should be a McRib meal. I think we should do that. No, I think it should be a McRib meal and it's just your face and it's like, it's a McRib with some French fries and a diet Sprite. You got to eat it in your car.

That's the Josh twist. That's the. He's got to be a cool 68. You got to get extra ice in the Diet Coke and then eat in your car and then loop around to ask for a refill from the drive through. And they go, sir, that's kind of weird. And you go, please. I know it's free refills. Please just do it.

Please. I need it. I need it., that's kind of weird. And you go, please, I know it's free refills. Please just do it. Please, I need it. I need it. And that's the Josh McRib meal. Go to your local McDonald's and ask them for the Josh meal and they'll go, what? And you go, please give it to me.

I need it. Come on, man. I just need it. 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 are like casseroles

Nicole you started, you started, kick it off Kick it off with one of those wacky opinions in the Twitterverse I'd love to, okay Mohawk Key says SpaghettiOs have nothing to do with spaghetti. I disagree. I think they have so much to do with spaghetti. Almost too much to do with spaghetti. You think they should be more divorced from their spaghetti hood?

Me? No. You think they have too much to do with spaghetti? Not me, Mohawk Key. What? No, he just said they have nothing to do with spaghetti. I'm saying they have everything to do with spaghetti. They have everything to do with spaghetti.

I see what they're saying. No, no, no. No, no. The O's are a pasta shape that is not spaghetti. Okay, but if you cut it. Yeah, you cut it and form it into an O. I can see both the sides of our friend Mohawk Key here as well as the Franco-American brand that produces SpaghettiOs. I see both sides.

Because the O's, the little rings, that's already a pasta shape that exists i can't remember the name of it uh and then spaghetti is a pasta shape that exists however to franco-americans credit if you were to turn spaghetti into an o it would look like spaghetti o's that's what i'm saying like it says spaghetti o's like you it is spaghetti that is shaped in an O. And I will say that there are canned spaghetti brands out there. Yeah. They're good. It's yeah. Pretty horrifying. Yeah.

Spaghetti's aren't that good either though. But it, at least when you divorce it from spaghetti and make it like a new product, it's better than just, cause you're eating the spaghetti meatballs from a can. You're like, I'm judging this against normal spaghetti, which takes about 12 minutes to make. It's a little bit different. You know? Um, but spaghetti O's, there's no real life conduit

that you're being like, oh, this tastes nothing like what the SpaghettiOs my grandma made were. You know what I mean? And that's why I respect it. That said, beefaroni, best pasta in the can. Alright, at Allie underscore Skoda that's how I'm choosing to pronounce it milkshake and fries are bomb

Yeah. Yes, but fries and frosties are better and frosty i don't know if i'm willing to call it a milkshake maybe it is onion rings and sprite oh jesus no oh god i'm just kidding i agree with you uh but are you don't you dip chicken nuggets in milkshakes sometimes that's weird to me i mean fries make sense kim kardashian has honey with her chicken nuggets and everyone loves her for it yeah that's delicious to me i mean fries make sense kim kardashian has honey with her chicken nuggets and everyone loves her for it yeah that's delicious i used to dip chicken nuggets in straight honey and that is an absolute treat um it took me a while to come around to the fries

and milkshakes thing because i just love ketchup so much and want to eat french fries i really just want the ketchup to be like the french fries are a vessel for ketchup in my body sure sure sure um but that said the occasional fry dipped in a frosty the the hot and the cold. It's a pretty nice treat. It is pretty good. It's like chocolate dipped pretzels. And that's something that me and Julia. What's a chocolate dipped pretzel? What?

What? Never had one. You never had a pretzel covered in chocolate? No. You sound like you've never heard of it. I mean, like. What the hell? Explain the chocolate.

You take a pretzel like a crunchy snack. Why are you so mean right now? Because we've like eaten these together in the kitchen. Flips? The brand is called Flips? Oh. What the hell are you talking about? No, no, no, no.

Did you have like temporary amnesia? No, no, no. Did you have a mini stroke? No, let me tell you exactly what happened. You said hot and cold like chocolate covered pretzels. And I was like, you're taking a hot pretzel and dipping it in chocolate that's cold that makes no sense Josh I was just trying to say

salty sweet I had ADHD flipped course on a salty sweet things that I enjoy so you took hot and cold and you said salty and sweet yeah okay so it's your fault yeah I'll take the bait I'm not apologizing for squat but i will say

that i think we should just start taking soft pretzels and covering them in chocolate that's a delight i think that's what we learned i think that's what we learned yeah you know what i was thinking about the other day pretzels taste they're kind of freaking gross dude there's like crunchy okay you have to be specific when you talk about pretzels do you mean i was eating a hard snyders of hanover pretzel which i like really enjoy. I say they're gross, but I enjoy them. I don't like them. You need to get the Snyder's of Hanover, the pieces of pretzels.

Honey mustard? Oh, honey mustard onion? Oh my god. My mouth started watering thinking about it. There's so much powder. There's so much powder on it, and I love it. But like I said, pretzel flavor's weird, because it's just like, it's lye, right? Yeah, I don't really enjoy it. It just tastes like kind of eggs a little

bit. A little eggy. We took delicious bread and now it tastes like burnt eggs. A little. I get that. It's a little weird that we do that. Again, I love it. I love chocolate covered pretzels. Been getting those, talking them at home because Julia enjoys them and I'm supportive. Alright, Kayla says cereal plus milk in an

almost empty peanut butter jar equals a decadent dessert. The amount of times that I've taken a spoonful of PB Preach. and put it with my cereal is insane. Now this,

this is very smart, but the thing is you can only do this once. And that's fine. It's seasonal. If we learn anything today, it's that a seasonal item and that is the end

of the peanut butter jar season, is a delight. And this is almost the smartest thing I've ever heard. Really smart. I do this, but instead of cereal and milk and peanut butter, I use an empty Nutella jar, and then I put my Nespresso in there, and then my milk, and then I shake it, and then I have a Nutella mocha. I would love to just take a—here's what I do, and this is gross. I would take that mostly empty peanut butter jar and I would heat some milk so it disperses the peanut butter.

I'd add two packets of Splenda. I'd shake that, pop it in the fridge overnight and then pour that on ice and I'd just have delicious peanut butter milk. Because here's the thing, people love chocolate milk, right?

And the Splenda, you know, just to cut out a little bit of carbs and try to be body positive. I hate Splenda. I hate the flavor of fake sugar. I racked like four packs of Splenda, you know, just to cut out a little bit of carbs and try to be body positive. I hate Splenda. I hate the flavor of fake sugar. I racked like four packs of Splenda this morning with my 7-Eleven coffee. Racked? I made up a new verb. I don't know what it means.

Oh, I think what you did was you lined it up and you shook it and then you ripped it all at the same time. Yeah, correct. You see me do that? No, I just know. Oh, yeah, that's the verb rack. That's how you do it. You rack Splendas. Okay, we have made a new word. Do you know that? We have made a new word.

Good news. Everyone start using racked. Yeah, or if you rack gogurts, it's when you stack four of them together, cut them open with scissors, and then just hammer them into your mouth. Well, we made a new- Let's go rack some gogs, Nicole. Is this a verb? Yeah, dude.

Rack the hell out of some gogs. We made a new verb. Way to go, Josh. Like, if someone's like, hey, put a packet of Swiss Miss in there. You're like, well, you want me to rack it? Like you want me to like get a couple? Yeah, Josh. Yeah, let's rack it.

Don't worry about it. We're going to put it into, what is it? What is it? Oxford? Miriam Webster? Rack some Crystal Lights up in there. Yeah, yeah, yeah. Oh, yeah.

Rack some Crystal Light in that jungle juice. Yeah, such a sweet idea. Yeah, calorie free. Yeah. Okay. Next. Read it. At Thor Ferry.

Salty licorice cup. Hold on. I'm already distracted by the name because when they said salty licorice and their name is Thor Ferry, fairies and Thor, both Scandinavian cultural things. So it's salty licorice. So they're biased. This is a cultural bias. Salty licorice covered in milk chocolate.

No, hold on. I'm going to keep going on this. You're funny. I'm not even going to read it. You ever have like someone, you ever have Swedish friends? No, never have I ever had a friend from Sweden. Tons of Swedish friends, mostly track and field athletes from college. Nice.

UCLA loved recruiting from Sweden. Shout out to Ida Storm, Caroline Gielenbern, Marcus, what was Marcus' last name? Decathlete. Anyways, Poinus had a lot of Swedish friends and they'd always come back and be like, oh, Sweden has the best candy. And they would give me the candy and I'd just eat it and be like, oh, Sweden has the best candy. And then they would give me the candy, and I'd just eat it, and they'd be like, oh, what is that? And they're like, oh, it's salted eucalyptus.

I was like, why? Why is it salted eucalyptus? Sweden does have really great candy, but there's a lot of things that are uniquely, you know, for their palate. Yeah, I think the salt is interesting. I like salted candies. It's a fun, have you had this, like, Norwegian salty licorice or whatever? Never, I don't salted candies. It's a fun. Have you had this Norwegian salty licorice or whatever? I don't think so.

It's a trip, dude. Covered in milk chocolate is the bomb, and you will never take it away from me. Thor fairy, I couldn't take it away from you if I tried. You're probably six foot three and grew up pole vaulting. And so I don't think I'd try and take it from you. Also, yeah, Scando candies, they're a trip sometimes. Scando candies? Scando candies, dude. Wow. Bro, Scandies? You don't eat Scandies? I guess if a trip sometimes Scando candies? Scando candies

Wow Bro scandies? You don't eat scandies? I guess if you gave Scandies? You know what's a weird American candy though? The A&W root beer barrels

Oh yum I love those too Yum Probably if you gave those To a Scandinavian Used to salted Eucalyptus chews Or whatever

They'd probably be like Oh this is not very good And I understand that So cultural differences abound okay Charlene15 says gingerbread cookies are the best cookie how do you feel about that?

hell yes I don't know about gingerbread specifically ginger snaps I hate gingerbread men gingerbread men can literally go die in a fire I call them gingerbread people. I'm sorry. It's an ungendered gingerbread man.

You're right. Gingerbread people. Way to be stuck in 2017. Joshy. She's crap. Josh, you're right. Ginger snap cookies are my favorite. I like ginger snap.

And seasonal items. I like ginger snap. Speaking of seasonal items, Tate's has a frigging delicious cinnamon ginger spice cookie out right now. And I've been enjoying those along with my Pepperidge Farm pirouettes late at night. We're a snack household now. I can tell. And I've never been that type of person, but I got my chocolate covered pretzels, I got my pirouettes,

I got my Tate's cookies. Where do you get them from? CVS. You go to, you buy, you need to get a Costco card, babe. Nope, CVS. Costco got a line. You know where there's no line for snacks? The CVS. People are in there buying razors. You're wasting so much money. Go in there and get my NyQuil. Are you kidding me?

I get my chocolate covered pretzels. What do you need NyQuil for? What? To sleep? No, I just have. Like, you're out of NyQuil. I get my women's safety razors because they give you the same shape as men, but I'm paying a little bit more for them to support women.

What? And they sell the frozen kind bars that I enjoy. You need to get a Costco card and stop spending frivolously. What do you mean? No, Costco cards are the frivolous spend. No, they're not. It's like 40% of food in households goes to waste, and it's because of places like Costco. They're like, oh, do I need nine pounds of goat cheese?

Not if you buy non-perishables, honey. Costco, you hardly save any freaking money at Costco. Don't go to Costco. I mean, I love Costco. I go there for the hot dogs. I go there for the hot dogs. Love me a Costco hot dog. $1.50 for a drink.

Why is the weirdest opinions on a casserole you've ever had? This one's good. At kale underscore chips, why is beef jerky so expensive? I don't get it. I don't have time to explain how expensive it is to raise and slaughter a cow under looming threat of catastrophic climate change. It was pretty friggin' hard,

kale. Can I tell you something? It's pretty frigging hard. It should be expensive. Can I tell you something? Yeah. We have so much beef jerky in the kitchen right now. Like so. We're rich and we were cash poor. We're jerky rich.

Let me tell you, every time I eat beef jerky, it hurts my gums. Yeah. It's just, it's a little too hard for my soft teeth. It hurts. It like, it like makes my gums feel like, like salted. Yeah. Well, there's a new trend in jerky and that's to make it wetter and softer. Yeah.

Oh, like crave. Yeah. Like crave. Crave is if you talked to, I got, I a new trend in jerky and that's to make it wetter and softer. Yeah, oh like Crave? Yeah, like Crave is, if you talked, I got I was drunk with some jerky maker, shouted to the dude some righteous felon jerky, and I was like, hey, stupidly, I was like, hey, I kind of like Crave jerky, and they're like, Crave ruined the jerky industry. Not really. I love Crave.

I'm editorializing a little bit. I love Crave too, but they were like, part of the jerky craft is literally just making it as dry as possible because that's the preservation method, right? Yeah, but it's a new age. We can still have it preserved, but have a nice mouthfeel. You know what I mean? Why not?

And you got that wet sugar jerky from Crave that is – even their turkey jerky, they got like maple chipotle. God dang. Everything they do is – So is Righteous Filling though. They make a great jerky. Never had it, but I'm sure it's delicious. Yeah,otle. God dang. Everything they do is delicious. So does Righteous Filling though. They make a great jerky. Never had it, but I'm sure it's delicious. Yeah, yeah, they rule.

And it's so dry. It's lovely. They got some dry spicy ones and I like that. But yeah, beef jerky is expensive as hell because also the weight of it, it's minus water, right? You buy beef that's say $10 a pound. Jerky, that same amount of beef is probably going to yield say like three ounces because of all the lack of water weight. I wouldn't say that's a direct calculation. No, it's probably real wrong.

But like point is, it's going to weigh a lot less. Therefore, you're paying more. Yeah, yeah. Oh, Jerkito says bananas and savory dishes are great. Also, eating fruit with rice and a bit of vinegar and salt is pretty good. Yeah, I think fruit and savory dishes is delicious. I love apricots in my chicken. I wonder where they're from. Jerkito, hit us up. Tell us where you're from

because one, yeah, bananas in savory dishes, I'm all for. I mean, I love eating like platanos, you know. I love platanos. I like take the platanos from everyone's dishes whenever you guys eat. Yeah, you totally do. And then, yeah, this like fruit, vinegar, rice, salt, that just sounds like really good. I mean, it kind of reminds me of having like umeb Yeah, you totally do. You totally do. It's good. And then, yeah, this like fruit, vinegar, rice, salt,

that just sounds like really good. I mean, it kind of reminds me of having like umeboshi, right? Sure. With rice where that's- Umeboshi is a sour plum. Yeah, it's a salted, sour, dried Japanese plum paste.

Yeah, yeah, yeah. And it is a delight on like a rice ball. It's really good. Oof, oof, oof. Onigiri. Onigiri. And so that is, what's the,

yo, the grilled rice ball? Is it yaki onigiri?, oof. Onigiri. Onigiri. And so that is, what's the, yo, the grilled rice ball? Is it yaki onigiri? I think so. Onigiri yaki? Yeah, yeah, yeah. That is a delight. You take that, you get a little char on the rice. Yeah.

Yaki onigiri. I don't think I've had yaki onigiri for a long time. Yo, you can just tell when we record this when we're mad hungry. I'm kind of hungry. I'm so hungry. I would kill for a yaki onigiri right now. Maggie, let's order it. Maggie!

Where can we get it? Where can we get it? At Christina.Bryden, frozen yogurt is not comparable to ice cream. It's not the same at all. I get it, but just like have a little bit of imagination. I agree.

I love froyo. I actually if I could be any sort of like franchisee, franchisor, I would buy a Yogurtland. I don't know that they're like that successful, franchisor, I would buy a Yogurtland. I don't know that they're like that successful these days. What do you think same store sale growth in Yogurtland is year over year? I don't freaking know.

Nicole, this is what you gotta know if you're gonna be a Yogurtland franchisee, okay? If you're gonna join the Yogurtland family, if you're gonna join the Yogurtland family, I'm sorry. You gotta understand. I'm sorry. The ube extract prices due to hyperinflation? It won't happen again. No. I think you and I ube extract prices due to hyperinflation? It won't happen again. You gotta know it. No.

I think you and I share a love for frozen yogurt. So if you could go to Yogurtland right now, what would you get? Oh my God. I always get three flavors and I typically don't go fruity. I typically keep it sweet.

Me too. One of them's always ube. Me too. One of them's likely gonna be like a coconut situation that they got and then one's gonna be something a little darker.

If they have like a caramel macchiato, I'll get that. And then toppings, I keep it pretty simple. I go a they have like a caramel macchiato, I'll get that. And then toppings, I keep it pretty simple. I go a whole lot of mochi on there. Sometimes I'll do toasted coconut if the mood strikes.

And then maybe a nut, maybe an almond, maybe not. And then I'll hit it with a couple sauces. Great. You know, the marshmallow fluff,

condensed milk. Okay. We are like kind of similar, but not really. I always get ube. I always get cheesecake. And then I also get a green tea if it's there.

Oh, yeah, yeah. Okay. So those are my three flavors. I always get three flavors. Same I also get green tea if it's there. Oh, yeah, yeah. Okay, so those are my three flavors. I always get three flavors. Same. Now, my toppings vary. I typically do blackberries with a nice white chocolate chip, mochi, but I put like five mochi, eat three of the mochi before I pay for it. Yeah, correct.

Same here. I'll do that with a circus animal cookie, too. Oh, my God. I put a circus animal cookie on, I weigh it, I pay for it, and then I eat it off the top. And then I put all of the circus animal cookie too. Oh my God. I put a circus animal cookie on, I weigh it, I pay for it, and I eat it off the top. And then I put all of the circus animal cookies, but only the white ones

because the pink ones leech their color and I don't like that. We would do so well at sharing a yogurt. Okay, let me finish. Hold on. And then I would also do

condensed milk and marshmallow fluff. Yeah, we're the same person. We have the same tastes and wants and desires out of life. Yes, it was really good. All we do is just want to be

a good mother, you know, to our non-existent children. But like ice cream, you can't do – I don't like toppings on my ice cream, but I love toppings on my froyo. Fair. So you admit that they are different? Yes. Fair. But also good. It's okay.

It's okay. We're going to wrap up soon, but we got to read this next one because this is just brutality. At Irene Woolfolk, honey crisp apples and hummus. I don't see like a horrible problem with that. Damn. I don't know. I've never thought of doing this, which is shocking because I think of a lot of, I have sick thoughts.

Yeah. I'm a man with sick thoughts, ashamed of them. And I've never thought to dip apples in hummus. But I guess it shocked me at first. But why wouldn't it work? Imagine like a cheese board. Yeah. Okay.

And like hummus is in the center. You got some gross pretzels, carrot, celery, a few like fig and olive crackers and the honey crisp like apple. You're probably going to dip it in the hummus because you're going to dip everything else in the hummus, right? I guess so. I'm trying to think. I mean, I love cucumbers and probably going to dip it in the hummus because you're going to dip everything else in the hummus, right? I guess so. I'm trying to think. I mean, I love cucumbers and hummus. I love radish and hummus. Like jicama and hummus

is nice. I bought a damn jicama and I was like, why did I buy it? You bought a whole jicama? It's like a three pound just rock. Apple. Yeah, it sucks. And I'm burdened with it now. So I've been slicing it up and just eat it like crudités. You should do jicama and hummus. But that's like pretty fruity. I don't have a mandolin big enough to slice it. But no, this is really inventive. Oh, you should do Hickam and Tockers. But that's like pretty fruity. Eh, I don't know. I don't have a mandolin

big enough to slice it. Oh. But no, this is really inventive. Again, shocked me, which is great. I just want to feel something. Good or bad, don't care. Just want to feel again.

And I really want to try this now. Especially 100 crisp apples, best apple in the game. I like them. Yeah, they're good. And on that note, thank you for listening to A Hot Dog is a Sandwich.

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