A Hot Dog Is a Sandwich - You Won't Believe What We Discovered About Ice Cream

Episode Date: August 5, 2026

Today, Josh and Nicole uncover the cold, hard truth about the ice cream filling our grocery store freezer aisles.Leave us a voicemail at (833) DOG-POD1Check out the video version of this podcast:https://www.youtube.com/@ahotdogisasandwich

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God dang it, I'd have to see we'd get my dang ice cream again. Great question. This is a hot dog is a sandwich Ketchup is a smoothie Yeah I put ice in my cereal, so what? That makes no sense A hot dog is a sandwich A hot dog is a sandwich

What? Welcome to our podcast A Hot Dog is a Sandwich The show we break down the world's biggest food debates I'm your host Josh Sher And I'm your host Nicole Anady Your voice is a little hoarse today It's a little horse.

I was not to brag I was at Smash Mouth and Sugar A last night at the OC Fair. That's right. Pacific Amphitheater sold out show. I could, listen, I'm me.

I couldn't even get Primo tickets. Josh. Not to be weird, but I was listening to Smashmouth. You said you went on Saturday or Sunday. Sunday. This is fresh last night. Okay, Saturday.

Okay, Saturday, I was listening to Smash Mouth all morning while getting like my day ready. It was just Smash Mouth Mix. Greatest hits. Greatest hits. That song, Walking on the Sun, was the first one.

I'm like, classic. Rock and roll. I was talking to the people that I was at the concert with about Smash Mouth and how disorienting it is to see them live. Okay. Because, one, their singer, Steve Harwell passed away in 2023. That's right, right. RIP.

RIP. They replaced him with a guy named, I believe his name is Zach Good, who was the singer for Goolspoon that had one song in the Twisted Metal Four soundtrack that I recognized. But anyways, he does a really great job. Sure. But it's already a different singer, so it already almost seems a little bit like a smash mouth cover band. Right. A couple of Smash Mouth's biggest hits sound like their covers, but they're not. Like, Walking on the Sun.

I'm a believer. I'm a believer. Is a cover. I believe a monkey song. I think so. Some, but some old song. Walking on the Sun sounds like it would be a cover, but it's not. Have you heard the lyrics of that song?

It's pretty bleak. It makes sense. That's from their first album where they were like a pretty hard skate ska band. They were fun. But anyways, and then while they're actually playing a live show, sometimes they'll just do other covers. That's cool. That's cool. their friends bands,

Jeffs for Funzee. So you can like, it's almost like you're watching a smashmouth cover band, playing smash mouth covers of covers. It was kind of disorienting. But then to bring us all back to reality,

Mark McGrath of Sugar Ray. So hot. One, still so hot. He's like 60 years old. Who cares? He is still just the best front man in music right now. Mark McGrath comes out there. I've now seen him multiple times

once that I've caught, once the O.C. Fair. And he comes out. One, I think he went to CDM High School, Corona Del Mar. So he was, you know, big hometown show for him.

Everything I've seen from this man on stage, he is, like, commanding but grateful. He's, like, irreverent but still takes his music seriously. The biggest thing is, like, they don't apologize for being Sugar Ray. What? There's never, like, uh, we, in my household, we listen to Sugar Ray. Same. It makes you happy, man. Great music.

It's pure joy music. Yeah. Why not listen to it? I agree. And he just, he comes out there, and Mark McGrath absolutely crushes it. He just, like, still has frosty tips. Still as Frost a Tix. He came out in a kind of white tuxedo with, like, you know, unbuttoned shirt.

I can see it already. Oh, my God. Like Rose lapel. Just pure sex appeal, baby. You had fun? So much fun. O.C. Fair. That's fun. OC fair.

Yeah, I'll say the food. I think when I was younger, the limits of deep frying seemed more interminable. And then now I'm like maybe we've gone too far. Maybe we didn't need to wrap the churro in bacon, then deep fry it. They kind of made everything worse. Did you have any ice cream treats while you were at the OC Fair? Great. Segway.

I did not, but I can't wait to eat them today. Okay. Well, I went to the pier recently, and I had dipendos, and I was like, oh, yeah. Well, it's not good. I think, okay, that's a good segue. Because the reason we're doing this, talking about seaweed and ice cream and additives and all that. And just ice cream in general.

Ice cream in general. I was eating Hagenas ice cream. Which we have here today. We have here. And just from the taste alone, I was like, this is the best vanilla ice cream in the market right now. Like, this is your fan. And I never, to me, Hagenhals was kind of the fancy brand growing up, but as I got older. Yeah, because it has an umlaught.

It has an umlaut in it. Also, this is a completely made up. Like, the umlauts don't even exist. in any language where they are in this. This is started by, I believe, two Polish Jews in Brooklyn in the 60s, who just made up a fun Eastern European-ish-sounding name to make it sound fancy. This is like the fancy brand when I was growing up. But then now it became this weird mid-level brand because there's like the $12 pints, right?

The McConnell's, the Jennings, the Vanloons, all that. Sure. But then retasting Hogandaws as an adult with, frankly, the expertise and knowledge that I have now. I'm like, this is the best ice cream ever made. And then I checked the ingredients label on Hoggandaws, and I was shocked. Like five things, right? Read them, read them. Read the ingredients label on Hogandaws.

I'll read it for you. Read it. Did you ever go to the Hogandaws? They used to have Hoganawndas stores. I haven't seen a Hoganawnda's store in like 10-15 years. Oh, yeah, I've been to downtown Burbank. Oh, I really haven't. Okay, so the ingredients in Hoganaws are cream, skim milk, cane sugar, egg yolks, ground, vanilla

beans, vanilla extract. I can pronounce all those words. And here's the thing. Here's the thing. I think, like, science is good. I think there's food additives that have made things better. when it comes to ice cream, they make the ice cream taste worse. The additives make the ice cream taste worse.

I can taste. If there's an ice cream, particularly, I'm excited to get into the Breyer's Extra Creamy Vanilla, because typically when an industrial brand says extra creamy, what they actually mean is they put more locust gum and guar gum and gel and gum in there. Well, you do know that this isn't even considered ice cream. It's a frozen dairy dessert. God, damn it. It doesn't even meet the requirements to be an ice cream, a sorbet, a shirbe.

a shirbit, none of that. Yeah, frozen dairy dessert. Yep, and there's no real distinction of what makes a frozen dairy dessert or frozen dairy dessert. It's more of like exclusionary. Like if it doesn't fit into any of these boxes, we just call it a frozen dairy dessert or frozen dairy product. Kind of like American cheese. Yeah, no, it makes sense. It makes sense.

But I was absolutely floored by how simple hoggins's label was. And not for the fact that any sort of health claim or whatever, but simply for the fact that this is the best ice cream, The texture is the best, the flavor is the best. And I wondered why any of these other ice creams are even using all of these stabilizing agents and all this, because everything in here is a natural preservative, right? Sugar is a natural preservative. Fats is a natural preservative. The damn freezer preserves it. Right.

You know, what, like, how is Hog andaws, which this isn't a small batch artisanal ice cream company that's doing this. No. This is on the biggest scale that ice cream has. And, like, the cost, I mean, a little bit of shrinkflation and saying even a damn pint anymore, it's for. 14 ounces, rats. But, like, you know, this isn't a $13 pint, you know what I mean? It's five, it's five bucks. It's like five, six bucks. Yeah, yeah. Yeah, yeah. How the hell are they doing this and why is everybody else doing worse?

I'm not sure, but I will say this. I do think if you have the, if you have the best ingredients in the world, it doesn't matter if your process is trash. Do you know what I'm saying? Yeah, yeah. So I think they have a proprietary, how do you say it? Proprietary way of making this ice cream. So it doesn't need all of those. additives. No. I think other companies are merely trying to... I like how you play with your ice cream. Well, I'm trying to, like, see the texture of it. It's a beautiful texture. It has that, like, beautiful, rippling effect that we love in ice cream.

Tastes damn ice cream. It's so vanilla forward. So perfect. It's so perfect. The only thing I think it could use is a tiny bit of salt, which I don't think they add at all. It's pretty gorgeous. The texture, it's not super whipped and air. There's some that you could confuse your creaminess, but in actuality, it's just trapped air, which makes it cheaper because it's lighter.

Right. You know, like everything that Hagen-Daz has done, to me, is perfect. It's indicative of a small mom-and-pop company. The crazy thing, too, is they don't lead with it. Hogan does, Hogan does could. They don't have to anymore. Maybe they will. I think I've seen them obviously.

They're like, hey, we believe in making the best high stream, so we don't put any artificial things in it. But Hoggandau's could lead with like No preservatives, no gums, no whatever It's nowhere on the packaging Right I don't think I well maybe because they make enough money They don't have to change your package They don't have to change their slogans

And they might just be if it ain't broke Don't fix it a hoganows can do it If they wanted to A lot of this is set in this Current paradigm where like people are really Afraid of food additives Totally And a lot of that is being spurred by like RFK Jr

and the Maha movement Right You know you'll see I remember seeing I had a really great brand of tortilla chips, best for tea chips that are had, tremendously maha-coated. Literally, they have an entire thing on their website about how seed oils are the root of most modern disease.

And I'm like, that's a crazy thing to say and just not true at all. It's microplastics. It's microplastics. It's endocrine disruptors. It's getting prayer out of schools. What out of schools? Prayer. Oh, prayer.

Prayer back in schools and no seed oils. I thought you said pears. I'm like, why? I'm like, pears are pretty cool, man. I think the way would be a better country if more kids, they ate more pears during school, man. I love a pair. That part. I get back to eating pears, dude. That part.

But this chip brand, right? They're like, we only use three ingredients, like tallow, salt, and corn. Do you know how many ingredients Tostitos uses? I would say two of those. It's the same. It's the same except inside of tallow. It's just they fry it in seed oils, which was just the healthier version that we thought for years of something like tallow.

You know what I mean? Yeah, I was never... But it's not like these chip brands are using... a bunch of crazy, sciencey things. It's like, no, the best way to,

like, make a chip is just kind of like, grinding the corn, frying it and putting salt on it. I think I'm a unique case and where, like,

seed oils never freaked me out or, like, uh, like was weird for me or, like, was a healthier option for me because I grew up in a kosher home and you can't mix milk and dairy,

you know what I mean? So that's why seed oils were always so prevalent in my house. It's really good, huh? Why not just cook with schmaltz? You know how hard it is to make schmaltz? Smaltz is so annoying to make.

It's so annoying to make. It's expensive to buy. It's griminnous, right? Grimina, yeah. You make a chicken chichoronis. Yeah, and then you put a few slices of onion in there too, huh? Yeah, yeah. Schmaltz, though, like, listen, if all of the, like, beef tallow, you know, hardos just switched to cooking with schmaltz, I'd be down.

Because I think Schmaltz is the best tasting cooking fat, dude. Like, fried potatoes in schmaltz. I've made a... I made duck schmaltz for matzaballs with a duck soup, and it was really good. I just think chicken, like, cooking with duck fat was, like, a big thing for our, homemade duck smallts hits different. Yeah. But, like, rendered duck fat, like.

Was a big deal. It was a big deal. Kind of now, I don't think I'd ever reach for it, right? It was a fun novelty, like, 10 years ago. I would never reach. If I have a bunch of, like, cooking oils in front of me, the first, like, oil I'm good, or, like, cooking fat I would use is butter always first. Yeah, yeah, yeah. And I don't know why.

It would have been duck fat. It would have been duck fat. Yeah, I kind of got tired. You kind of realized that, like, pound for pound, you have duck fat. fat roasted potatoes, butter roasted potatoes, even like a peanut oil or like a drip, like something. Like the duck fat doesn't really stick out that much. I mean, it gives you that like poultry funk. It's almost like a sweetness to it that I've always found.

Yeah, I like it. I like to dig it. But I will always reach for butter now. You go to first kuhka, get the duck fat fries. Oh, man. Remember the good old days are going to worse kuh? Oh, dude, they had sausage place in L.A. beer garden. It was a moment in time.

They had like alligator sausage. They had the coolest sausages in the world. What are you doing now? I want to look at the Briars' extra creamy frozen dessert. You want to read. See how this tastes. It's got a kind of mayonnaisey consistency. It does.

It looks like whipped mayo. Dude. Oh my God. Back to back, eating this versus hog andaws, this tastes like you're eating a damn tub of shaving cream. It tastes like marshmallow fluff. It tastes like marshmallow fluff because it is. Because, because.

And again, not making any health claims. This tastes bad. This tastes bad. Skin milk. cane sugar, cream, corn syrup, less than 2% of way mono and diglycerides, guargum, carab bean gum, tarigum, natural flavor, anato for color because... Tarragum. Because they didn't put any damn egg yolks in it, so they'd have to use anato.

See that tiny... This isn't even like very, like, colored at all. No. But whatever color, it coats the mouth and fat. It has a little bit of a yellow tinge. I'd say it's a cream color. It's a cream color. It's not the color of cream, it's a cream color.

It's time for overrated or overcharged. Brought to you by Klarna, where we take one of the most hyped foods on the internet and figure out whether it's actually good or whether you're just paying for the hype. All right, Josh, before we get into our debate, what's the most you've ever paid for a single food item? And do you regret it? Yeah, I bought a $400 steak once. What? Yeah, it was like at a restaurant. It was after, I couldn't afford.

Well, I could have, it was after my first book deal, and I was, which I was still in a lot of debt from school. But I was like, I don't want to be a big fancy boy. I want to go to the nicest steak house and get the nice of steak because I've never been able to do that. And I literally, like, got so much anxiety while eating the steak. Were you alone? No, I was there with my failing relationship, my girlfriend at the time. And then she was like, why did you spend all this money?

And I was like, I'm trying to be an adult. And the steak didn't even taste like, oh, because at some point, I think stakes, they kind of top out in terms of how good. Yeah, yeah, yeah, yeah. Yeah, you can go to the grocery store and get yourself a $60 steak. That's going to be about the best thing in the way. the world that you eat. And so I regret that. I consider that tremendously overrated. And I feel like I learned my lesson. Well, um, I bought a bottle of wine that was like way too expensive.

At a restaurant or? No, no, no, no. I bought a bowl of wine at a specialty wine store. And then I, I, I, uh, popped the cork and let me tell you, it tasted just like two buckchuk. Yeah. It was, it was not that great. I didn't understand it, didn't like it. Uh-huh. Pretty much poured it in some cocoa vaunt and called it a day. I didn't even enjoy glass. Oh, that's tough, man. Happens, man. That's the thing. But we're not here to talk about that.

We're here to debate about tinned fish, which is now deemed food and it can vary wildly in price. Nicole, in your opinion, is tinned fish worth it, overrated or overcharged? Well, as the hot girl of a hot dog is a sandwich, I would say that it's worth it. I'm runner-up hot girl. That's very true. I love the flavor of a good tinned fish. It doesn't matter if it's a sardine, if it's wild-caught tuna. If it's salmon, if it's smoked trout, I just love the flavor of a really, really good tinned fish.

And I like it on its own and even when it's paired with like an pasta. I love it on crackers with like a little bit of jam, a little bit of cheese, a little bit of capers with like a nice sardine. I'm a tinfish girly and I think I always will be. Tin fish is overrated. Can fish is underrated. They're different because if you want it to be fancy, you call it a tinned fish. Meanwhile, me, sardines aren't tin fish, sardines are canned fish. I went to the official sardine cannery museum on Canary Row.

This is true, at the Monterey Bay Aquarium. It was so cool. They've all exhibit on sardine kidding. But it's like back then, like when all these brands were created, it wasn't about, you know, some like cool girl aesthetic. It was they needed a way to make the sardines last to feed people so they put them in damn cans. So I think it's a delicious, you know, good product. But the fact that I've been to a restaurant, another expensive thing that I bought, was a $60 can of eels.

I think we did that together. We did that together. We know where it was. I'm not going to name them. No. But anyways, they tricked me into spending $60 on a can of eels that weren't even the eels that I wanted. I wanted baby eels. They gave me an adult.

They gave you adult eels? I sound like a... I don't remember the adult eels. I sound weird. We'd been drinking. I sound like a Victorian prince. I wanted the baby eels and cans. You gave me adult eels, you fool.

Josh, you talked about the things you don't like to splurge on, but what are things food related that you do like to splurge on. Oh man. You know what I love this is this is so silly but it means a lot to me. Expensive fruit. Oh yeah. The good apples cost three times as much as the less good apples and that is dead ass worth it in my lifestyle. Right. Like I eat fruit every single day. It means a lot to me to be able to have something that I really love. And frankly like I save on a lot of other places in the grocery store. We hardly eat beef at home because it's so dang expensive. But yeah, I would gladly buy. the Cosmic Crisp Apples or the Sugar Kiss Melons hot. Did Sugar Kiss, bro, get out of here. What do you spend your money on? A good snack. Let me tell you.

Any sort of packaged good that has that little certain something, like if it's truffle salt almonds or if it's like Parmigiano Reggiano crisps, I love those fancy little snacks that just make your day a little bit brighter. I'm all about that. Do you have something you deem worth your money? Great. Klarna's pay in four lets you split it into four. A smart way to say,

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This is, like, really, really... Calling this ice cream is rude, which is why they didn't call ice cream. No, agreed. But, like, it's insane to me that Breyers and Hogandaws are... They're treated as contemporaries, right? I would have those two as the closest contemporaries. You don't think Ben and Jerry's is in there? I would say Ben and Jerry's and Agendales are probably closer than Brainer.

But whoever reaches for Ben and Jerry's vanilla, anybody? I don't know that I've ever had. Ben and Jerry's is all about the fun, the additives, the fish food, the half-baked. Cherry Garcia. Yeah, it's all about fun. And you know, Ben and Jerry's vanilla, I don't understand it. I don't think they should make it anymore. Do you know what I mean?

I've never had it in my life. Yeah, I've never had it before. Why would I? Ingredients, cream, skim milk, liquid sugars. interesting sugar water. That's not like liquid sugar is easier to transport and easier on a, that was one of the advantages that corn syrup had over sugar, especially in the 70s, was because it was easier to literally get from one drum into another.

The way that's solid slow. It was cheaper, yeah, yeah. It's cheaper because of like a sugar beet, sugar beet harvest failure. Is there Karginan in this? And there is our friend, I feel like it's Karginen. Kerrigan. Oh, yeah. Is it Genin or is Guar gum and Karaginan?

No locust gum. No locust gum. Just guar gum. Why are the other ones using eight different gums, and they're only using one gum? This flavor's not doing it for me. Their vanilla's off. The ratio of vanilla is off. It's not bad.

It's much better than ryer's. It's much better. Taste it next to Hoganaz. I will. The vanilla bean of Hoganaws is more vanillae, but the mouth filled the Ben & Jerez is really good. I think, to me, like, back to back, I don't think anything can touch Hoganos. The Ben & Juries isn't bad. But, like...

It's not that great of a base. You know what's the greatest base of all? Coldstone sweet cream. It's so funny, cold stone sweet cream. It's so good. When I was younger, I was like, this must be fancy because it's not vanilla. It's sweet cream. They're not resting on vanilla.

And then now I realize that, no, that's just, they're just not using the good flavor of vanilla. Which one, the history, I'm reading a great book by Sarah Loman called Eight Flavors about the history of eight different flavors that defined American cuisine. Oh, my gosh. Is Dosa del Lece in there? No. Caramel? It's caramel is a flavor. Camel's a flavor.

No, but vanilla is. Wait, I'm sad. What about butter pecan? I'm not about ice cream. It's about like an actual on like an industrial, like agricultural, cultural level, you know, what flavors define it. So something like, you know, a coffee, you know how that define America. Something like vanilla, you know. But anyways, vanilla and the history of ice cream are like intrinsically related to each other because of like Thomas Jefferson.

He came back and he really loved ice cream And then the Virginia housewife cookbook Mary Randolph wrote a ton of different ice cream recipes Including vanilla And one of them was also oyster cream I would eat I've had oyster ice cream actually made oyster ice cream one time You made oyster ice cream?

I made oyster white chocolate ice cream Because I used to have edible crushed pearls And oyster inside of a ganache of a truffle And we made an ice cream out of it And it was really good These are a lot closer than I thought they would be You know, despite the fact that, like, this has... The flavor is similar.

Yeah, yeah. Hogandahs has a stronger vanilla flavor. It does. But the mouth feel of the Beninjeries is really, really, really good. So I think I like an icier ice cream. And do you think the Ben & Jerez is icier? No, I think the hogendos is icier. And I think the thing that Carragena gets you, the thing that the gums get you, is that creaminess.

There's some, like, there's some middle ground between this just horrifying. shaving cream paste of briars. Who's crazy? And then there's hoggins, which is like all natural ingredients. This is how you would make ice cream at home, right? Yes. You would add literally cream milk, sugar, egg, and vanilla. Like, this is the most basic ice cream recipe.

Same recipe that Thomas Jefferson would have made 20 years ago. It's a perfect recipe. Industrialization, yeah. I mean, industrialization and like, you know, working in CPG and stuff, you have to save money where you can. So it's probably cheaper to add your guargones. Have to? Like, you know, to just kind of like increased corporate profits because they're run by Unilever, right? That one.

Yeah. The second one. But also. I think Ben and Jerry is a good example of like where those gums could actually help you in terms of texture. That's what I'm saying. Yeah. Yeah. Yeah.

Yeah. Yeah. I think they carry the flavor longer on your mouth and it doesn't dissipate as fast. I still prefer a hog and does. Yeah. But like Ben and Jerry's, this actually is a lot better than you were anticipating. Yeah. Because in their normal ice creams, like there's normally so little ice cream.

It's just stuff. You know what I mean? It's like 80% stuff, 20% ice cream. When I was a kid, my dream was to be a flavor developer for Ben and Jerry's. Oh, man. No, what would your flavors have been that you developed? Oh my gosh. I really wanted to do it peanut butter and jelly, but the jelly be little globs of like grapes. Nice. Globs of grapes. And that's what it would be called for the globs of grapes. Ice cream for bears.

Now you want to talk about maha coated. You won't talk about carnivore-coded? This is literally so maha-coded. Damn right it is. I got this. I wonder if that's on shark tank. Something tells me it was. I first bought ice cream for bears.

You've bought this before. It's my first time trying it. I love ice cream for bears. At ice cream for bears, we believe that processed foods are... What does it say? What does it say? At ice cream for bears, we believe that processed foods are a departure from our wild roots. free birth movement

This ice cream is part of the free birthing movement Like it probably is there is probably a correlation between people who believe in free birthing And eating this ice cream The reason I bought this ice cream is because I love honey Because it has a bear on it I love honey and also like yeah if you want to talk about like our not necessarily wild roots Because we really did domesticate honey production for a long time Honey is like the closest thing we have to just like a nature's miracle drug

Right And Dr. Mike Varshavsky made a great video where he asked a bunch of medical doctors, what natural remedies they believe in. And he literally had to create a honey supercut because so many of them were just like, oh, honey. Like it's antimicrobial. You can use it to, you can use it to, like, inculcate, inoculate yourself to local allergens, right? Because you try different honeies. Yeah, yeah.

It's just like, it's an incredible product. I think it tastes delicious. All honeies taste different. That's so cool, dude. Look at a farmer's market and taste so much different honeies. You ever got honey sticks as a lot of it? I love my sticks. I would take the honey stick and then I would use it as a straw to suck up cold milk. But this, the only ingredients are milk cream raw honey, which is, does that mean unbasterized?

I don't know. No, whatever. Isn't that why you can't feed babies honey? Yeah, they get botulism. Yeah, that's tough. It's from raw honey or regular honey. It's just botulism I think lives in. Weird. Yeah. It also says on their website don't feed to children under one.

Whoa. Yeah. The honey flavor in here is. cloying, and I hate it. Do you not like it? I don't, the first bite, like, sucker punched me in the face. Yeah, I think I just really love honey. I think you just like being sucker punched in the face with flavor.

But this is an interesting, like, next evolution in ice cream. Ice cream. Also, the funny thing, I don't know how. This feels very airy in a way that I don't kind of love. It's oddly velvety. But it's also kind of icy. It's icy in some parts and velvety in others. Right?

It is, yeah, yeah. Strange. This only has like two-thirds of calories. The other ones, which... Why? All ice cream is just kind... It's just some combination of, like, fat and sugar and deliciousness. Isn't honey and sugar like the...

Yeah, it's the same caloric breakdown? Same chloric density, but for this, yeah, per container, this is... Maybe there's more... Maybe there's more air whipped into this. I think there's more air, but what's interesting is there's no artificial gums or anything. Mm. So they must have just figured out a way to churn it hellah hard to, like, really wet air into that dairy.

Maybe there's more... And I wonder if the honey also... Helps because honey sugar is, right, like a solid and like honey is a liquid. Well, it's... And it's natural state, right? Well, I don't think so. What? I think sugar starts out as a liquid, right?

That's derived from like beats or canes. But not, I'm saying not the, you're, say you're an ice cream company and you're using cane sugar. Right. Unless Ben and Jerry specified liquid sugar, so that might be different. There's liquid sugar, there's invert sugar, there's corn syrup, There's so many different kinds of sugar. But, like, I think something like this using cane sugar, like, they're using sugar cane juice that they then evaporate. Evaporate.

Yeah, in process and until the molasses is out of it, whatever. Pure white. This stuff you buy in a bag. Yeah. C&H, right? C&H. But, like, adding the extra liquid. What?

I think they, like, had, like, a few lawsuits about it. Probably. About, like, sugar cane production and stuff. But anyways, I wonder if the honey, you know, like, spun honey. Yeah, whipped honey. The whipped white honey. Yeah, I wonder if, like, I don't know if that plays anything in this, the way you, like, spin honey. But this feels very rich.

Again, I'm telling you, all of these, like, Nouveau ice creams, like, what's that one you used to be obsessed with, the protein one? Oh, Halo Top? Like, Halo Top has, like, a proprietary way that it mixes its ice cream, so it's more familiar to the ice creams that we know, so you're not going to be like, ugh, I hate this. You know what I mean? I don't like the flavor of that. I'm so sorry, Josh. I love ice cream preparers. It, like, reeks of dairy, too.

Logan has something to say. The lawsuit is kind of interesting. The most notable one was regarding foul odors from its facility. The suit alleged that the smells diminished property values and stopped locals from opening windows. Oh. Backed by over 350 odor complaints and state violation notices from the factory, I guess. This is a sugar factory? Yeah.

What is the bad odor of a sugar factory? I don't know. I don't know. That's crazy. Crazy. It was like when the Saracha factory was poisoning towns. Yeah, remember that? That's nuts.

Yeah. Wow. What do you think the evolution of ice cream says about us as a people? I think we're trying. I unfortunately agree with the packaging of ice cream for bears. I think there's this loud subsect of people that really want to get back to their roots. And they don't want to... What are their roots?

I don't even think people know. Can I tell something? I don't think anyone even knows where their quote-unquote roots are from. I think they're just tired of the microplastics and the macroplastics. and the endocrine disruptors and the plastic and everything and all that stuff and they just want to eat food

that won't make them die. Hold on. I really do. I do think people are starting to be more conscious consumers or, again, there's a loud minority that are talking about it

and making videos and articles about it about how impassioned they are. How much do you think this is driven by like actual changing tastes versus needing to hit different profit margins?

So I think that consumer package goods have been engineered to taste good to everybody, right? Yeah, yeah. I think they're supposed to be delicious to every Tom, Dick and Harry, every kid, every adult that you see that wants to buy something off the shelves. So I don't think consumer products are going to change necessarily unless there's a loud minority that's really asking for change and is very persistent about flavors changing and the way that things are produced are changing. There's a part of me that, like, has to believe that, like, the good products will, like, win out. Like, I think the reason that hoggins, you know what I mean? What is good? What do you mean by good products?

I'm saying ones that, like, tastes good versus ones that taste bad. Okay. You know, something like hoggins does, I think it survived for so long because it, like, it tastes better. It tastes better than the other ice creams. Yeah. You know what I mean? I think against these four, I do think it is the most delicious ice cream in terms of flavor, in terms of mouth feel, in terms of ingredient breakdown. I know people, though.

that really like the chemically stuff. I know people that really like the extra creamy quarts of ice cream. Like the ones you get at birthdays that are in the plastic tub. Yeah, yeah, yeah. Well, those people aren't here. I think there's always going to be a time and place. Yeah, well, people love the idea of fake sugar too. I mean, I always have a stevie in my coffee before I start my day.

That's a fair point. You know what I mean? Like, again, these are things that are engineered to make tastes good. It is funny how ice cream is either getting simpler, like ice cream for bears, or it's getting infinitely more complicated. There's an ice cream brand called Natty. I think it was $14 for a pint. You're kidding me? It was, um...

It's called Natty Ice Cream? Yeah, I think it's got like a Greek statue on it. Dude, ice cream is literally just pan... Because there's so much space in the ice cream industry that you can just slap a title on a pint, and people will buy it. It's got like a sexy Greek statue on it. Oh my gosh, it's the new protein ice cream. And Natty, of course, is from Natty or Not, Natural or Not, about bodybuilders using, what is it called? Stereids?

Oh, David's making ice cream now? Oh, now David's making ice cream? There's another one called Frozen One. They're making more ice cream. Halo Top, and Protein ice cream used to be for ladies. Now it's not for dudes. Was protein ice cream really geared towards women? Halo Top had a very, I feel like, feminine branding.

Really? I found it so, I found it so. sexual. Really? I found it so non-binary. I never even considered the gender of the ice cream. I never did. I just thought it was like beautiful and like poppy.

But I never thought that as femme. No. Never ever. Oh, ignored. Well, now that I'm looking at the ignored image. Well, they're rebranded. It seems like they went from, you know, they went to something more. Like, I agree.

Like super poppy in their branding. It's very similar to Poppy. But like, looking at like Halo Top versus. Something like Natty. You're right. Natty is definitely geared towards more of the bodybuilder male community because of the language it's using and the imagery. 100%. What about protein pints for sure.

That's dudes all day. It looks like a construction tape. Well, yeah. What about Frozen One? Frozen one of those guys. I had that 40 grams. I had that exact one, the apple pie flavor. The font is giving lovely ladies who lunch.

Nice. Nice, man. We need to gender all of our ice cream. I don't, I actually don't. What is the gender of the bear? Well, that depends. Are you, man versus the bear? You're always going to choose the bear, right?

Do you remember mush? Of course I remember mush. Mush was crazy. That was for dudes. No, it wasn't. Mush was for dudes. Mush was for boys. I don't believe in gendering.

Mush. What about Briars? It's not that I believe in it. It's that they believed in it. Dude, they had to call it mush. Mush looked like an industrial, freaking product, dude. Mush is bubble. Dudes eat mush.

Mush is... No, no, no. Mush is Buba. Mush is industrial. Mush is Buba and you're Kiki. Yeah, maybe. Mush is bubbly and round. I think we should put all the ice creams on the Kinsey scale.

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Opinions are like casseroles. All right, Logan, what do we got out there? Hi, Josh, Nicole. Hi. This is Brianna from Massachusetts. You're driving. I was just listening to your episode on listener food hacks, and Josh had mentioned that he really likes

a little bit of sweet and his savory. I have this debate with my boyfriend all the time. I'm very much a person that wants my sweet, like my dessert, to be salty, salty. Like, I like ice cream with olive oil and salt on it. I want, you know, salt and dry ice cream. All of their flavors are phenomenal. I want my sweets to be as salt as possible. Yeah, I agree.

But he's on the spectrum of savory is great sweet. But I don't like things like General Giles chicken. I don't really like barbecue sauce. And so food for us is very difficult. So my, my name is like a casserole, is that, savory foods should not be sweet, and sweet foods are better savory. Thank you. Insightful.

We need to clarify between savory and salty. Because one, there's no great definition of what savory means per se. But people who have substance. Yeah, like glutamac acidity, which is say like umami. Yeah. So that is as opposed to salt, something like the flavor of meat or the flavor of fermentation. So something like general shouts chicken, right? That's a great example of something.

That's a ton of umami because there's soy in there that has umami, protein from chicken that has umami. And then you're adding the sweet to that salt plus umami. But then for desserts, I love like that hog and does ice cream needed a pinch of salt. If I have, and I do this, if I have a hog and does ice cream, I'll sprinkle a little bit of sea salt on it and then eat it. And then once I finish that layer, more sea salt, I think more desserts need to be seasoned. to the brink of salt, but it's when you start adding savouriness. Like, I don't let a miso chocolate chip cookie.

God bless him. Not my thing. Sure. You know, what else are people? What else are people adding? We talked about this recently. Cheese and a dessert. Like a cheddar cheese, like a cheddar cheese, like a cheddar cheese, apple pie.

People were doing fun little combos with that. It's not your thing. No. I mean, I think there's room for it. And if it's done properly without, you know, pushing the limits of it turning into like a miso soup cookie, I'm down. Yeah. But I kind of, I don't agree with you because I love sweet meat.

And I think there's a salty, I think savory and salty like Josh said are similar. They're not the same. So I think finding that balance can be really, really hard. And I hope you and your partner find middle ground because you can find it. I believe in you. I hope they find it. I think they will. You know, you can get two separate plates.

You don't always have to share your food. Also remember when they put olive oil and sea salt on ice cream at buy right creamery. Oh, I like a nice cream. Oh, I like an olive oil. I like an olive oil. I like an olive oil on an ice cream, though. I like bitter. Well, that's the thing. I like bitter with sweet. Me too.

A little bit of olive oil, a little bit of that bitter spiciness from it. A good green olive oil. I think I like vegetable sweet. I think it's just umami that I don't like on sweet. That's okay. Because I love you make, you can make a damn lettuce flavored ice cream. You can make it a basil? You like sour?

I like sour. Sour with sweet. I like sour with sweet, you know? But I don't. Not always. Not always. I love sourbe. but I'd rather, I don't think I love sour plus dairy.

Oh, okay. So like a lemon ice cream? Just the zest for me, thanks. That's what I say. Love that voicemail. Hi, I'm icy from Wisconsin. Cool name. And I don't know if this is yucking someone's yum.

So like Josh might agree with my friend with this. And I kind of, kind of don't. But I was explaining to a friend how I like to use chopsticks for, Cheetos, just kind of like how Nicole does. Yeah, yeah. I do. A friend of mine that chimed in and said, yeah, I get that.

I like to eat ice cream with chopsticks. Hell yeah. And I kind of keep the look. Same. I don't know if that was yucking as yum, but I kind of looked at him and I'm like, well, why is that? One of them has a functional purpose

to grab the Cheetos without getting the dust on your fingers. A spoon does just as well with ice cream. Much better. Much better. I don't know. I guess I'm like, yeah. I just wanted to share that. Love podcast.

Sometimes. Thank you for loving the podcast. Sometimes you're just a freaky little guy. He's a freaky little guy and wants to go to town some chopsticks on an ice cream. I think I might have done the chopstick thing as a bit because I love whenever my fingers get like Cheeto dusty actually because after you're done with the Cheetos, you just and it tastes better.

I agree with that. So I think I might have done that like a few times, but it's not like my thing. Also, yeah, your friend's a little freak. Friends of weird little freak. Yeah, but like in a way that I like. I don't like that. I'm into it. It's like me eating coleslaw with my hands.

You know, just like a kind of weird little freak want to get in there with my hands. Not a wet nap in sight, huh? No, I'll go straight to the sink. I'll go straight to the sink. I'll go straight to the sink. I just power wash it all off. But yeah, I want to eat ice cream with chopsticks now. You know what I mean?

Kind of running your tongue between the two times. It's a fun time for me. I try it. I think ice cream tastes the best with a tiny little spoon. Hey, I think ice cream tastes the best with a medium-sized spoon that has a nice, round, a nice deep round situation. Yeah, yeah. Concave?

Convex. It depends which way you're holding the spoon. Deep. Because if you flip it if it's upside down, then it's concave. Convex if it's not. I'd say concave. Maybe we, I like eating ice cream with a, with a fork. Yeah?

Maybe I do. I don't think I like eating anything in the fork. Oh. I don't think it's anything that I like, is there anything I like eating in the fork? I don't know. I haven't looked at you eat in a long time, actually. Wow. I haven't observed you like that.

Wow. But you know what? I will now. I'll observe closely. I'm meeting my lunch cell up job sex. I'll like that much. Okay, if you can't tell, there's a theme today. What's it about?

I don't know what the theme. I scream. Oh. I'm stupid. What's going on, Jay Cole? This is Claire from Minnesota. Jay Cole. And I just wanted to share a absolutely revolutionary recipe that my mom just invented.

So since summer is upon us, I don't know what reminds me more of a quintessential summer food than fresh sweet corn, especially being from the Midwest. So what my mother decided to do was basically take some heavy whipping cream, put it in a soft pan, boil it with sweet corn, like fresh-stained sweet corn. She just puts it into the cream and boils it together. And she puts it into her ice cream maker with like a dash of salt and basically makes a sweet corn flavored ice cream. And oh my God, it is the most delicious thing I have ever put into my mouth.

And by the way, another thing she puts on top, she made this homemade blackberry compost. Put that on top with the sweet corn ice cream. Oh, my freaking God, that was a flavor explosion in my mouth. You guys have to recreate this. Okay. Cherish it. What do you want to do later? You want to do that?

I'm down, dude. Let's do it. I've been, do we do, hearing me out, though, do we do a traditional ice cream maker or a ninja creamy? I'll do what I think this person said a traditional ice cream home You know we've completely replaced all of our We don't use the traditional ice cream making all in the kitchen now We're just a ninja creamy

Oh Creamy house Any any, well I'm saying even in like mythical kitchen Like if we're making a homemade ice cream for someone's last meal That's going to the creamy That's awesome I'm so glad that I never thought I'd see the day Because it's still crazy to me

That you can just freeze a block of thing And throw it through a thing and think of thing It's pretty incredible It's powerful to be able to do that You have to be powerful Powerful emotionally powerful physically The ninja creamy. Not a sponsor.

You've never been sponsored by a ninja. Despite the fact that I'm begging for it, I have so many of their stupid products. Hey, ninja, sponsor Josh, in one way or another. I use your coffee maker. I use your pans. Come on, dude. Got the ninja. S-O-S-S-Wilit.

I'm talking to you, Ninja S-L-S-Las. Got a creamy. There's a lot of ninja products that I'm using. You're a big ninja guy. I use a ninja food processor, too. You do? Yeah, yeah. I use a cuisine art.

My mom used a quez-in art. Makes sense. You know, I've always thought people that call their mom's mother. I always think there's distance between. Mother. Like my mother and I, my mom and I. Sure, sure, sure. Do you, Logan?

Yeah, I get what you mean, yeah. Something about calling someone a mother instead of like, this is my mom or this is my mother, me and my mother did. I think there's like an odd, like, not to say that that's the case. It's just like this weird thing I have about like linguistics. Like mom, it's like casual, close, intimate. Mother is formal, serious.

Yeah, it sounds Victorian. Yes. Hands behind your back. Hello, mother. Yeah. You have retreated from the drawing room. Yeah. You've come to make your sweet corn ice cream, haven't you, Mother?

You sound like Hannibal. But that is the most delicious ice cream ever. Sweet corn is such a beautiful flavor. Yeah, put some puffed amaranth on that. I had puffed amaranth the other day kind of against my will. I didn't really want to eat. Sounds like something indigenous. Puffed Amaranth.

Is Amaranth indigenous to the U.S.? I don't know. Logan Kulikaburban, Abarant is indigenous to? I'd say China if I had a guess. I'd say, but I puffed Amaranth on ice cream, and I was like, you know what, I get it. That sounds good. I was at a fancy restaurant. Because imagine, sweet corn.

Native. Is sweet corn native to? Sweet corn is certainly native to. Yeah, yeah. Okay. And then berries, native. Yeah, Honda. Central America, South America and North America. I believe it is. It is. Yes. Wow. All indigenous. You can make a...

Well, indigenous ice cream. Sunday. Make a nice little, like a squash, little squash cake. Oh, like underneath it. Oh, squash cake, sweet corn. Berries, dude. Or you could roast a big piece of squash and like cook it with like, like, maple syrup. and like brown sugar. Oh, I'm a big fan of that. And then that could be like a banana split, but a squash split.

Yeah. And then a corn ice cream. And then Perry come up. Shoot, dude. You want to do that later. Oh, that'd be great. Yeah, yeah. Let's do that. Hot down, I'm down.

It takes a lot of time, dude. Just like a big. I don't have any food in my house. Imagine just like a big squash that's just roasted into oblivion. But like, and there's a little chart on the inside. And it's like beautifully creamy inside, like a nanner. Yeah. Okay.

You know what we should do? There's like this. Okay, I'll tell you later, actually. I don't want to talk about it right now. That's fine. One more? One more. Yeah, Logan.

For J-Col. For J-Col. I went to a J-Cole concert once. It was absolutely zuded. Beyond belief. Hi, my name is Jolina. And I guess I read and agree the terms listed, and you can use this voicemail for the show if you want to.

Thank you for your consent. Hi, Nicole and Josh. Hi. So my opinion is that Goldfish is the best. topping for vanilla bean ice cream. Oh, well now we're going to have to disagree. A lot of people think I'm crazy when I tell them this, but to me, like, I think about people putting cereal on ice cream and, like, no one bats and I at that.

No one bats and I. Not a single one. On a single eye batting. It's like the perfect cheesy, crunchy combination, but it specifically has to be vanilla bean ice cream. Let me know what you guys think. Love the show. Thanks.

Bye. Bye, friend. Josh is mad at you. I'm not maddie. What's wrong? What? Something happened when they talked about goldfish. Oh, no, no.

I was going to have to repeat my statement from the previous one about not enjoying. Because to me, that's like the difference between cereal and goldfish, right? It's just the cheddar cheese. If it was, check this out. Pretzel goldfish, they make the goldfish, they're just, their pretzels that are shaped like a goldfish. But it's on the same brand umbrella. Put those on. Got no cheese. I would love that.

It's the chatter of the Bobbys name. You know how I would eat this if they microplained it? If the goldfish were microplained over the top like a soft cheesy snow, I think we have something. The straight up cookie? I'm sorry. The straight up cracker? Yeah. Nothing.

You know what I microplane over my ice cream? Check this out. A nut. A nut. I was going to say, yep, a nut. I love microplaining nuts everywhere. I just wish. I actually, and I know a chef that did that solved the problem.

Because the problem is you're microwaving, you're microplaining one almond at a time. You're not getting an time of omelet. It's too long. Oh, I know what they did. What do they do? They put it inside of that cheese grater that you get from Olive Garden. Wait, no, that's so smart, though. Could you do that?

Why not? Can you, like, put almonds in a pepper grinder? Yeah, I'm sure he could. Why not? I don't know. Yeah, I don't know how pepper grangers were. I mean, I know how they work. I just like don't, are they, like, too big?

Yeah, that's what I would do. Sorry. That's interesting. No, this guy, he made like a very kind of, kind of like simple food glue, like a sugar kind of solution. And he just kind of like glued a bunch of almonds together in like a large rock. And it makes like an almond brittle. Yeah.

But like it was 90% almond, right? Maybe even more. Just they're kind of held together. Brilliant. And they just take this big ass, you know, this size of like a big ass white truffle and just microplane that over his food. That sounds really good. Chef Jeremy Ford. He was the chef that I saw do that.

Yeah. And I went, man, that's brilliant. I microplane nuts every day on my daughter's food. Really? Yeah. Nice, dude. Almost everyday she eats different kinds of nuts. There's a food that I want to make that I haven't made.

And we should maybe utilize our platform to talk about this. I'm open. Guys, melons these days? Oh, sugar kiss? Oh, my God. Sugar kiss. Oh, my, fuck. God.

I love sugar kiss. It's so snappy. It is no fruit, I think, comes close in terms of how. Have you ever had a sugar kiss yet? I've never had a melon. Logan, please. live a little. I feel like you gotta work your way up to the sugar.

I don't know if I wouldn't feel right if you'd feed him. Start with cannelo. Just start with that. Start with cantaloupe. Logan, how'd you miss melons? Just never wanted to eat them. Okay, can I bring you sugar? Yeah.

Do you have sugar-kiss melons in your house? No, Gelson's has been selling them, though. Okay, maybe we'll buy one. Susan will call me and she'll be like, they're Gelson's. She does not sound like that. Oh my God, they're a gremlin. She's her mother-in-law. Oh, my God.

Oh, my God. The sugar kisses is their back at Gelsis. Oh, Jesus. Oh, God. Goldstein from Family Guy. But no, so I got sugar kisses. And then recently I've been trying all the designer melons I can get my hands on. There's something called like Honeysaurus Rex or something.

Honeysaurus Rex? Honeydosaurus Rex? Something like that. Love that name. Nothing I've had. It can touch a sugar kiss. Oh, I know. Oh, my God.

I love sugar kiss. But I want to make something with sugar kiss. It'd be a waste of a sugar kiss, but that would be fine. Because the best way to eat sugar kiss, you just cut it and you eat it in what an explosion flavor. I don't need a spoon. I cut it because I want all the sugar kiss. that juice to explode in my mouth, not in the spoon, you know? Melt in your hand, not in your mouth, whatever.

But anyway, check out. You ever heard of mail de malone? Honey and melon? It was like honey. It's like melon honey. They call it. But I think it's South American thing. No, no, no.

You just juice melon and then boil it down until it's like a thick syrup and it caramelizes a little bit. But it's just thick melon honey. I want to do that with a damn sugar kiss. Imagine that on a shirkoo tree board. Dude, imagine that on ice cream. I want to do everything with it. I want to do everything with it.

I want to, I want to do it. lays pork in it. I want to do everything. I thought of prosciutto the second you said, me al melon. Shit. Might be another podcast episode. Stay tuned.

If you get excited about melons like I do, not like that. Josh. Head out of the gutter, baby. Head out of the gutter, baby. Headline. Josh likes melons. And they're not big naturals

because they have been, these melons have been science to high hell by fruit genetics companies. Josh likes mid-sized melons, everybody. I like engineered melons melons to increase yield and cellular structure. Josh is all about that sort of structure. sure if you know what I mean.

And on that note, thank you for listening to a hot dog as a sandwich. Please subscribe to our YouTube channel so we can keep going on and do fun stuff. We got new audio-only episodes on Wednesdays. And then, guess what? Same for video. That's right. If you want to be featured on a hot dog as a sandwich, call 1833 Dog Pod 1. That is 833 Dog Pod 1.

I guess the country code is one. Yeah, if you're calling. Do we take international calls? I believe we should. Good question. Call us. Let's see. got to take an international. Hey, if you're listening internationally, leave us a, leave us a voicemail

because we want to see if we can hear it later. Have you ever heard anyone with an accent? I heard a lot of regional American accents. Remember that time I called, I called a guy's fraccent. I was like, I was like, you said you loved his accent and I was like, I think he has a frack accent. Oh. I think it is non-regional, but more social class. And he DM me and was like, you are right. I'm from Connecticut. I liked his fraccent. Well, you know, you said you liked his accent because he's kind of like, hey, what's up, hot dog, this sandwich. So I was just thinking like, I like your accent. Like, what if?

Check this out. Like, what if? And you were like, oh, I like your accent. It sounds like very California. And I was like, no, I think it's a fraccent. I think it's a frat accent. And he DM me and so he was from Connecticut, but in a frat at USC. Oh my gosh.

Wow, USC. Go Chowjits. Bye on. Bye. Bye, friends.