0:00

This, this, this, this is

0:02

mythical. During

0:05

the holiday season, it's easy to feel stuck

0:07

when it comes to gift ideas. But fear

0:09

not because we've got a solution. We've teamed

0:11

up

0:11

with Live Nation to bring you the hottest tickets

0:13

in town. Picture this. The

0:15

thrill of dancing at your favorite concert,

0:18

the laughter shared at a comedy show. These

0:20

are the memories that last a lifetime. Much

0:23

better than any physical gift, right?

0:24

Spot on, Nicole. If somebody gifted

0:27

me the electrifying thrill of that Alpha

0:29

Wolf show, man, that person would be my

0:31

best friend.

0:32

Hmm, noted. So this holiday season,

0:34

ask for the gift of incredible moments. All

0:36

you need to do is head over to livenation.com

0:38

and create your ultimate wish list. Yeah,

0:41

you can choose from thousands of the hottest shows. I'm

0:43

looking at their list right now and would totally add Madonna,

0:46

Fall Out Boy, and the Jonas Brothers to my

0:48

wish list. Dang, Nicole,

0:49

I didn't know you got down to the JoBros

0:51

like that. Nice. You know it. I'm

0:54

hot. I'm

0:57

sorry, I don't get that reference. This holiday season,

1:00

ask for concert and comedy tickets. Create

1:02

your wish list at livenation.com.

1:05

Just sign in, add your favorite shows, and send

1:07

a helpful hint

1:07

to family and friends. It's never been easier

1:10

to get what you want. An unforgettable night out

1:12

with your favorite artist. Create your

1:14

wish list today at livenation.com

1:16

slash wish list. Nicole, these

1:18

cooking TikToks are getting out of hand. They must be

1:20

stopped at all costs. Don't you guys have

1:23

a cooking TikTok? Yeah, but we're

1:25

cool. This is

1:27

a Hot Dog is a Sandwich. Ketchup

1:29

is a smoothie. Yeah, I put ice in my cereal, so

1:31

what? That makes no sense. A hot

1:33

dog is a sandwich. A hot dog is a sandwich.

1:37

What? Welcome to our podcast,

1:39

A Hot Dog is a Sandwich. I'm your host, Josh Ayer. And

1:42

I'm your host, Nicole Inaite. And today we

1:44

have a very special guest joining us. Please

1:46

welcome YouTuber and friend of Mythical, Harvest

1:49

Johnson. We talked about

1:51

this. I have a Colombian cousin. It's Jarvis.

1:55

Jarvis, no, thank you so much for coming on the show. Yes. We

1:58

specifically wanted to talk.

1:59

to you about the idea. Okay,

2:03

so we were initially going to call this, does TikTok

2:05

have a food waste problem? Right. Because you made an incredible

2:08

video called wasting food for clout. Yeah.

2:10

A great fantastic video. I hate that you got scooped

2:13

by Ryan Sutton from Eater. Oh, that did happen.

2:15

But you know what it continued. This

2:17

led me on a dark path of

2:20

every time someone was doing something suspicious

2:22

with food, I would get tagged on Twitter

2:24

or Instagram. And I've also

2:26

been like DMCA'd by some of the people

2:29

who do these, you

2:31

know, food things, rightly actually,

2:33

I think I did just like take a clip on Twitter and

2:35

go, this is weird. And I'm like, you know what, fair game.

2:38

But yeah, so while

2:41

it hasn't been my beat as

2:43

of late, it is a place I spent a lot

2:45

of my time. So I'm excited to

2:47

speak about it today. When I see a conventionally

2:49

attractive white woman in a very well

2:51

lit kitchen, pouring spaghetti

2:54

and processed peas on a marble countertop,

2:56

I think of you. And

2:58

that's what I want. Has

3:02

anybody ever tagged you in any of our content?

3:05

No. So maybe that's a

3:08

sign that you need to get a little more unhinged. I

3:10

think we might need to but no, they need to call it a reinforcement

3:13

for us to get more unhinged. But because we

3:15

do get a we get a lot of comments from people we try

3:17

and not waste food. So for people

3:19

that don't know what we're talking about are these genres

3:22

of TikTok, actually a lot of them

3:24

explode on Facebook, but short form food videos where

3:27

people will deliberately make food that

3:29

is so so so terrible and unhinged and is

3:31

generally very large quantities that

3:33

are obviously getting scooped right into a trash can.

3:35

They get millions upon millions of views. A lot of times

3:38

they're doing it on a counter and there's no

3:40

dishware to speak of. Nope. There's always

3:42

someone off camera who's very

3:44

surprised at what's going on. Yeah. As

3:46

if they're not holding the camera in on the entire

3:48

thing. There's a very specific style

3:51

like it has created its own rules

3:53

within the genre. Yeah, it does. You know, it's like when

3:55

you hear music nerds talk about like dubstep

3:57

and somebody's like, dubstep has 32 half

4:00

beats on a countermeasure. Right. You're like, they really

4:02

subverted the sitcom

4:04

formula with this one. Yeah. First

4:07

thing about community is it's a meta commentary on

4:09

this format. You know what I mean? That's

4:11

what it has become. It's

4:13

its own medium. Yeah, they're all semi,

4:16

semi, semi believable. There's that uncanny

4:18

valley area where you're like, god,

4:20

is somebody actually doing this? And

4:22

especially from a food person's perspective,

4:24

there's a video where the lady pours a bunch of

4:27

jars of prego sauce, which prego

4:29

ended up trending on Twitter because of it. Yeah.

4:31

No way. Yeah. They're a fine

4:33

jarred sauce. And every time I try to do jarred

4:36

sauce, I'm disappointed. Might as well bite prego. Prego.

4:38

That's the best. Might as well. Might as well. No,

4:40

right. Jarred sauce kind of sounds like an alternate

4:42

universe version of my name. Jarvis

4:46

jarred sauce. But they're OK. So

4:48

speaking of pouring food directly on countertop, you

4:51

know what I'm about to bring up. You know what I'm about to bring

4:53

up. I do. Because there's a very legit dish. Oh,

4:56

the polenta. It's called polenta a la spiana

4:58

tora. Yes, yes, I love that. And spiana

5:00

tora, hear me out. Spiana tora is like a large

5:02

wooden board. And it used to just be served

5:04

on people's wooden tables. Sure. You make sure

5:06

it's cleaned and sanitized. Yeah, yeah, yeah. And then you

5:08

take just a ton of polenta and you pour

5:11

it out while it's liquidy. And you spread it

5:13

across the table. So it then kind of hardens. And

5:15

then you take just like bolognese

5:17

cooked with pork neck and a little bit of that

5:19

salsicca, that sausage. And you just throw

5:21

it directly on there. And everybody sits around and eats with their hands. Or

5:24

a Filipino kamayan feast. Sure. Similar

5:26

thing. They'll line the table with banana leaves being

5:29

directly on the table. So as a food

5:31

person, I'm watching these videos. And

5:33

I'm like, oh, this might be slightly serious.

5:36

Right. You're like, I'll hear you out. Because

5:38

I can contort myself into reasoning

5:41

that this makes sense. This could be legitimate.

5:44

Yeah, but do you think they're inviting their

5:46

friends over after they shoot that video to

5:48

partake in the food debauchery?

5:50

I don't think that's happening. They

5:51

are. I do hear it. Like they're

5:53

not real people. The people that

5:55

are in those videos, they exit

5:58

the world of that video. And they have whole. entire

6:00

lives where they're not thinking about

6:03

spaghetti on the counter. They're thinking about what preschool

6:06

their child is going to go to.

6:08

It's a weird universe that they this

6:12

is their job. Against

6:14

all odds, this has become their job, which is

6:16

the way that I look at this. I think it's

6:18

a beautiful thing about the internet

6:20

is that we used

6:23

to live in this homogenetic

6:26

media landscape where you

6:28

listen to the radio and there were like five artists.

6:31

Elvis Presley was everywhere and you had to be

6:33

a fan of him because what else were you going to listen

6:35

to? And then we've had this media

6:37

stratification where you can niche down

6:39

into your most specific

6:42

interests and from that

6:44

these people have risen up and found much

6:47

like the ice cream so good TikTok

6:49

and P.C. Pinky doll, we love her. It's

6:52

amazing but I think it's a beautiful outcropping

6:54

of like the stratification of media. Everyone

6:56

can find a weird thing and

6:58

some stuff bubbles up and some of the stuff that bubbles up

7:01

is weird

7:02

to me.

7:02

I don't even know if I'd say that some of the

7:04

stuff that bubbles up is weird. The stuff

7:07

bubbles up because it's weird and that's by

7:09

the time, right? Like you talked about these videos having a very

7:11

specific format and that's all to

7:13

game some sort of engagement

7:16

and outrage and the fact that all these algorithms

7:18

on all these social media platforms, all these publishers

7:21

they simply function on what is new,

7:23

what is immediate and what is outrageous. And

7:26

so... And what's going to garner interaction,

7:28

positive or negative? 100%. And

7:31

there's a negativity bias in humans in

7:33

general. So if somebody calls up your

7:35

house, right? Political pollsters, so

7:37

many of the political polling numbers now are weird because

7:40

the method of data collection has changed. Who's

7:42

going to answer the phone at 4 p.m.? Somebody

7:44

who freaking hates Gavin Newsom so

7:46

goddamn much that they need to tell a

7:48

stranger about it. Somebody who doesn't have anything

7:51

that they feel like do... I think

7:55

that there's an older generation that I'm

7:58

not a part of who when they get a phone call they're like... said

10:00

that he can't give away more

10:02

money in his videos because it's crossed over to the

10:04

point where people don't believe it's real. People

10:07

are like, oh, if I get $10,000, that's fine. If

10:09

I get $50,000, but if I give a million dollars, people are like fake.

10:12

But it's like, I really did it. Oh, there's literally

10:14

somebody that's shorted money from

10:16

Mr. Beast because nobody will believe

10:19

it's real. The logical end goal for somebody's videos

10:21

where it's somebody just pouring crap on countertops and you

10:23

know, they're going to get wasted to me. I don't know

10:25

this man's name. However, he

10:28

goes on there and goes, this is how

10:30

I make peanut butter and jelly. And this man will have 10 gallons

10:32

of jelly. There will be a single piece of white bread. Oh,

10:34

yeah. He'll have 10 gallons of jelly. And then

10:36

he pours it and then he says, perfect. Does

10:39

anybody know what I'm talking about? I know who

10:41

that is. It is the pure logical

10:43

end result of all of these videos

10:45

where they're like, what if we skipped all

10:47

of the things that we thought we made, they've made this format

10:50

successful. And we simply wasted 10

10:53

gallons of food. Yeah. And

10:55

it gave me the grimace

10:57

shake phenomenon where

10:59

we kind of witnessed in real time, like it

11:02

started, someone made a little joke and then they were like,

11:04

I need to, you know, yes, and I need to

11:06

escalate this. And then it escalated

11:08

to the point of like people completely missing

11:10

the point and then going into

11:13

a McDonald's and like slapping the shake out

11:15

of someone's hand and making a huge mess. It

11:17

was like, what have we become? What are we

11:19

doing? It's like in any friend group, it's like you

11:21

start pranking each other and then one person's praying

11:24

because like, oh, I'm just going to hit this first in the back of that two by four.

11:26

Isn't that funny? I'm like Alex. That's

11:29

true. You always play through rough. Right.

11:31

I will say this, Josh, it sounds like an edit

11:33

and edit episode.

11:34

I will say whenever I see those

11:37

like a 10 gallon peanut butter pouring on a

11:39

single slice of bread, there's also creators that actually

11:41

they take that 10 gallons of peanut butter and they

11:44

show you useful ways to do it. So

11:46

I've seen those

11:47

weird. Carbon right off that isn't real.

11:49

It's not real. No, no, no. You

11:51

actually see the peanut butter levels go lower

11:53

and he's like, okay, this is the last group of peanut butter. I guess

11:55

I'm just going to put in a shake. So for all of

11:57

that, like craziness and.

11:59

and

12:01

clicks and views and whatever. There's also some people

12:03

out there that actually wanna show people how

12:05

to use food if they

12:07

ever are- How to shop at Costco effectively. Yeah, or

12:09

buying things at Costco and buying

12:10

things at home. There's actually some,

12:13

it's a small percentage,

12:15

but there's people out there, they exist,

12:17

somewhere.

12:18

Yeah, dubious,

12:20

some dubious that claim. I don't disagree

12:23

at all, but I do think the market for practicality

12:26

is probably smaller than the market

12:28

for spectacle. Yeah,

12:29

you're literally talking to people that make $500 Big Macs.

12:31

Right, yeah, yeah, yeah. And

12:33

we eat that whole Big Mac. Oh, you gotta pry

12:35

us away from those $500 Big Macs on there. We

12:38

also do waste a lot of food. It is

12:40

simply, this is, I'm gonna have generally

12:42

unpopular and self-immolating

12:44

beliefs about this. After you. Nobody

12:46

is going to like me for my general stance

12:48

on this, right? This is the

12:51

only way you and I know how to make money. Good for

12:53

you for figuring out how to make money without wasting food,

12:55

Jarvis. Okay, who's to say I don't

12:57

waste food in my private life? Well, that's

12:59

actually something I was gonna get to, right? So

13:02

we waste a certain amount of food here. We

13:04

do take a lot of efforts to not waste it. Absolutely.

13:07

Every Friday we put out, this is just our like confessional

13:10

episode for you, by the way, but every Friday we put out

13:12

all of the groceries from our fridge and we just put them on the table.

13:14

All of our coworkers come with literal tote bags and

13:16

shop for themselves. That's right. I get first dibs

13:19

though. Me too. Yeah, anyways, but

13:21

we do that and we make monthly donations to the

13:23

Hollywood Food Bank. That's right. We physically drive food

13:25

wherever we can. There is necessarily going

13:27

to be a lot of food wasted on

13:30

any sort of food shows. And any

13:32

restaurant. And any restaurant. And any

13:34

grocery store. And in your home, 30 to 40% of all food produced in America

13:40

ends up in a landfill. For

13:42

the first time in human history,

13:45

we have figured out how to produce too much

13:47

food for the human population and there are people,

13:50

several people in America that are hungry

13:53

and food insecure and the reason they are not

13:55

getting food is not because food shows

13:58

are putting it in the trash. That's right. It is

14:00

because of supply chain issues and there

14:02

is no profitability in helping

14:04

the poor. That is simply

14:06

it. We have hundreds of millions

14:09

of tons of cheese sitting in caves. Oh

14:12

yeah, cheese caves. Have you heard about the

14:14

cheese caves? Only briefly have I heard about the cheese.

14:16

I would love to learn more if anyone's got

14:18

a one line run. Caves in Missouri, so much of it

14:20

has to do with farm subsidies.

14:24

World War II, we needed to figure out how

14:26

to modernize the American farming

14:28

system so they built refrigerated trucks and

14:31

they had this big public works program

14:33

to getting electricity out to these rural farms to

14:35

try and get us to just completely quintuple the

14:37

amount of American dairy production so we could powder

14:40

that milk and send it to the troops to beat

14:42

Hitler and we did. And

14:45

then Hitler's dead or in the Yucatan

14:47

Peninsula somewhere, who knows. But

14:50

then we came back and we were like, oh God, we have too much

14:52

milk. And so we basically,

14:54

so much of the economy ran off of these dairy subsidies

14:56

and American farmers have always been a huge

14:59

part of both the economy and the political

15:01

lobbying process that we're like, we

15:03

have so much more milk than people can

15:05

drink or than we feel like getting to them.

15:08

So the government cheese program was born mandatory

15:11

school lunch milk everywhere. We got

15:13

a milk campaign. We got a milk campaign. We

15:16

had a poster of Shaq with a milk mustache in our library.

15:19

Is there a similar reason to why

15:22

corn is in everything? Oh, it's like almost the

15:24

exact same reason. Okay, cool. Yeah, yeah. I

15:27

just learned, so this is great for me. Yeah, it's

15:29

a great place. Well, it has to do with, right,

15:32

it was like 100 years ago, more than 40% of Americans

15:35

lived on farms and now it's like 4%. And

15:38

so everything has been consolidating via vertical

15:40

integration. So you get these monstrous companies

15:42

like Monsanto, Veto and

15:44

everything. And

15:46

also monoculture farming basically

15:50

destroys the soil to the point where we can't

15:52

even rotate different vegetables and different crops in there.

15:55

So they just need to grow more corn to find

15:57

more market for more corn to then patent

15:59

more. corn seeds. So the point is

16:02

the food waste problem in America is so

16:05

invisible to so many people and we

16:07

are all a culprit in

16:09

it. So of that 30 to 40 percent of

16:12

food that gets wasted every single year, a lot of it's in the

16:14

industrial side of it, right?

16:16

You put a hundred thousand

16:18

apples onto a truck, some of those apples are gonna spoil,

16:21

some of them are gonna bruise, all this stuff. Dairy

16:23

subsidies farmers are paid to just spray milk into

16:26

the ground because there's no

16:28

real thing that happens because they have no

16:30

market for it and packaging that milk

16:33

and getting it to people will be more expensive than them just

16:35

spraying it to the ground. But then in our own homes

16:38

we can we buy so much food

16:40

in such large quantities. I

16:42

remember a roommate bought a 10 pound bag of spinach

16:45

from Costco. Do you know how much how big

16:47

a 10 pound bag of spinach is? I just

16:49

think of how not dense a

16:52

spinach is. Correct. The whole

16:54

size of the fridge almost. It was a MyPillow.

16:56

Yeah, my pillow guy came out. Yeah, Mike

16:59

or whatever. Yeah, that's funny. And I had

17:01

to make a giant tray of Spontakopita just

17:04

to try and use up this person's spinach that otherwise would have gone to work.

17:06

And I feel like you were one of the few people who could go, how

17:08

can I do this? You know, because

17:11

I've bought a tiny bag of spinach

17:13

and not used it. Same. Because I couldn't...ah, God,

17:15

too complicated. We've all been there. We buy aspirationally,

17:18

right? Oh, true. Very true. We're

17:23

like, I'm gonna be a new person. New Jarvis

17:26

is gonna buy a whole head of cauliflower and cut it up

17:28

himself. And it's gonna be so tasty.

17:30

Oh, no, I'm tired. And

17:33

I don't want to do anything, actually.

17:35

I have a whole bag of parsnips. I haven't touched it in a week.

17:37

Yeah, I got carrots and whewling in my fridge

17:39

right now. Just rotting. Yeah, it's really disappointing. I told myself

17:42

I'd make stuffed bell peppers tonight with a little mirepoix in

17:44

there. I'm not gonna want to do that. No, no, no, no, it's

17:46

fair. I'm gonna order a Zanku chicken. It cost $18. Oh,

17:49

but it's so good, the Zanku chicken. Oh, my God, Zanku

17:51

chicken. Every time. Every time. Can't do it anywhere. Every

17:54

time.

17:58

wouldn't

18:00

you say?

18:01

As an important of snack and expert?

18:03

Heck yeah!

18:04

The only thing I love more than portmanteaus are

18:06

snacks! And so as snacks first

18:08

we can say with great confidence that nuts.com

18:10

is a snack paradise And it's just a click

18:12

away. We recently indulged in their butter

18:15

toffee pecans and god dang it. I'm

18:17

hooked. It's the perfect satisfying

18:19

snack, especially in between podcasts

18:21

when we're prone to get a little hangry.

18:24

Um-um. They've got a whole array of

18:26

goodies including pistachios, popcorn,

18:28

various sweets, even specialty flowers

18:31

and other pantry staples. Their wide

18:33

selection means there's something for everyone. And

18:35

I love that they roast their nuts and pop their corn on

18:37

the same day it ships. Talk about fresh

18:39

flavors delivered right to your door. Parents,

18:41

if you want to keep your cabinets well stocked with

18:44

back-to-school snacks, nuts.com

18:46

has got your back. Start with their organic

18:48

dried mango. I'm not even in Algebra 2

18:50

and I cannot stop eating them. I

18:52

actually failed Algebra 2 and then my football coach

18:54

yelled at me, but I love their dried mangoes. It's great. There's

18:56

no added sugar. It's just delightful man. Whether

18:59

you're gluten-free, organic, or just picky about

19:01

your snacks, they got something for everyone.

19:03

You can shop whenever you want or you can set

19:05

up auto deliveries and never worry about running out.

19:08

Send a link to your office manager and convince them to

19:10

stock the snack cabinet or as I call it the

19:12

snack-binette ahem, with

19:15

honey roasted cashews.

19:16

Nice portmanteau. Right now

19:18

nuts.com is offering new customers a

19:20

free gift with purchase and free shipping on orders

19:23

of $29 or more at nuts.com

19:25

slash hot dog. So go check out all

19:27

the delicious options at nuts.com slash

19:29

hot dog. You'll receive a free gift and

19:32

free shipping when you spend $29 or more.

19:34

That's nuts.com slash hot dog.

19:36

We love you nuts.com The

19:43

point is food waste is like such a multifaceted

19:46

issue that we're all sort of part of in our

19:48

own ways, but that doesn't neglect

19:50

the fact that these videos are so hyper

19:53

visible and then also sort of like

19:55

lead to more. But again,

19:57

they're a business, right? Yeah, if we made sure

20:00

All of our videos were like, you're sad to use, you're parsley

20:02

stems. Congrats. We wouldn't have a job.

20:05

Yeah, that's it. Yeah. Oh, 100%. And

20:07

I think that, again, like, spectacle

20:10

sells. Yeah, I think that that's the

20:12

market, the attention market, I

20:14

guess, that we exist in now. You have to figure

20:16

out how to grab people's attention

20:19

with food if that's your beat. If you

20:21

want to do food entertainment, oh my god, that's

20:23

something that's been done for decades and decades.

20:26

People want to see something new and interesting. So

20:28

then you get the mad

20:30

scientists of TikTok that start, I was watching

20:33

something in the car where somebody, after

20:35

I parked here, I got

20:37

here 10 minutes early and

20:39

I was parked and I was like, let me just watch something. And

20:42

my friend had sent me this guy, I

20:45

think it's Eli's Kitchen or something, where

20:48

they're food processing some bologna

20:50

and they were pouring some dairy in it. I was like,

20:53

I think it's supposed to look gross, but then he actually

20:55

tries it and is trying to go for something. The

20:57

mad scientist style, I didn't stick around. I was

21:00

like, no, thank you, this is too nasty for me. But

21:03

some people are like, yes, even grosser.

21:06

Yeah, I mean, we made a Gordon

21:09

Ramsay's Beef Wellington, but with only ingredients

21:11

found in a 7-Eleven and wrapped a bunch of

21:13

pureed hot dog that had basis

21:15

in French cooker. You made a sort of farce with

21:18

egg whites, much like you make a seafood mousseline,

21:20

albeit with a hot dog. Bad times. Bad

21:22

times. And we didn't eat that. Of

21:24

course, yeah. That went right in the trash. We tried it.

21:27

That video got us millions

21:30

upon millions of views, which pays for us

21:32

to have the healthcare and

21:34

then also, I believe, led to paid

21:36

integrations. Yeah, sure. Again, or the

21:38

cornerstone of the business. And the way I

21:40

think about that is Eddie

21:43

Burbank.

21:44

Eddie Burbank, friend of the show. Terrible

21:46

person. What is he

21:48

wearing after? Always saying this. Yeah. Sorry,

21:51

why? Everybody knows. I think it's

21:53

okay. The mustache is fantastic. How many carbon

21:55

emissions and how much gas did

21:57

he use up to drive

21:59

the...

21:59

It's like every rainforest cafe in America.

22:05

You could ask that question about almost everything that everyone

22:07

does. If

22:10

you choose to take that angle, then you're going to find

22:12

problems with everything. Any

22:15

time you are producing

22:18

anything, there's going to be an amount of waste. If

22:21

you're coming at it from an environmental angle, methane

22:26

production coming from landfills, or

22:29

even just a general ethical angle, you're

22:31

going to be able to find anything that

22:33

you can... I don't want to say complain

22:35

to minimize it, but that's the real thing. Can

22:39

we back up? I

22:42

think I understand something, but the audience is probably smarter

22:44

than me. My

22:47

understanding

22:47

about the landfill problem

22:48

is the simple-minded person like myself

22:51

would go, it's food, it's biodegradable,

22:53

it can just go in the ground and feed the soil.

22:57

But what I understand is that when there's so much

22:59

food, bio-waste packed

23:01

and packed and packed in these landfills, it

23:04

just generates a bunch of methane, which

23:06

is bad for the environment, and it

23:08

just doesn't work. That whole process doesn't happen.

23:14

No, if we were actively turning every

23:16

piece of food scrap into compost, one,

23:18

America eats too much Velveeta to

23:20

turn into compost for real. And

23:23

then it's also the packaging

23:25

and all that stuff that's going in there. But that's the way

23:27

that I understand it. But

23:30

then I think there's something so unique about food

23:32

waste in videos that gets people so

23:34

riled up, and reasonably, is that you

23:36

can imagine that spaghetti on that counter, and

23:39

you're imagining a hungry child,

23:42

and that spaghetti could have gone into that child's mouth. Like

23:45

if you're watching someone make chocolate sculptures

23:47

on TikTok, chocolate

23:50

doesn't have a immense nutritional value, whereas

23:52

they're making food where the ingredients could

23:55

have been something that they ate that night for dinner.

23:58

But they couldn't have been. I guess is my point. They

24:00

simply couldn't have been, right? Because

24:02

we have at every single step in the process before

24:05

that spaghetti got to that Lysol

24:08

countertop to be turned into

24:10

commerce, right? For the person,

24:12

for Rick Lacks, the Facebook magician who's

24:15

the ringleader of all that. I heard recently that,

24:17

okay, we'll talk, we should talk about Rick Lacks and this later

24:20

because I've heard that Rick

24:22

Lacks Productions is not around anymore and

24:24

some of the people have gone off to do

24:26

their own outrage content and then other new

24:28

people have taken up the mantle of like food waste

24:31

or of the ridiculous countertop

24:33

food situation. The BuzzFeed, like

24:35

the why I left Rick Lacks. Why I left Rick Lacks.

24:37

Tell me, watch those teary eyed videos. You just like, I

24:40

don't know, smear, Orville Redenbacher

24:43

popcorn all over your face and then say,

24:45

my friends are coming over later. This is gonna be delicious. What

24:48

was I talking about? You were talking about how, even,

24:52

so people get angry because they could imagine

24:54

that food. Oh yeah, yeah. At

24:57

every single point in

24:59

the production process of that food, from the

25:01

growing of the wheat to the packaging

25:04

at the pasta fast tree, to the stocking of

25:06

the shelves, to that being

25:09

transported on trucks, at every single

25:11

point in that production process, something

25:14

was wasting significantly more food

25:17

than the person who actually put

25:20

it on the counter, right? Ooh, so

25:22

what I'm hearing is that this is more like

25:24

a pushing

25:27

consumer responsibility, like where

25:29

it's actually like corporate responsibility, like this

25:32

tried and true thing that's happened with

25:34

capitalism, I guess, where it was like, okay,

25:37

yeah, where everybody's

25:39

like, recycle, but then really the people who are

25:42

doing all the waste is like these big corporations that we can't

25:44

see. As individuals, we have no ability to

25:46

regulate. Dried pasta is

25:49

a bad example, because that can sit on a shelf for forever, but

25:51

one really interesting thing is, we've talked

25:53

about this in the podcast before, sell

25:56

by, use by, expiration dates, but when

25:58

you say expiration, what is it? that mean? Because

26:01

they're now saying, sell by. And there's

26:03

no scientific basis in any of these. They're saying

26:05

sell by or use by. So if you see use

26:07

by on that, yogurt is the best example, right?

26:10

Yogurt's already rotten. It's the way to

26:12

point. Yogurt just makes more yogurt.

26:14

Yogurt is how they figured out how to consume milk before

26:17

history was written down. They've been

26:19

making yogurt. You're putting it in the fridge.

26:21

That's going to last forever. Yogurt turns into more

26:23

yogurt. I know if there's mold on it, don't eat it. Remove the

26:25

mold. But if you, the average consumer... But if it's like in

26:27

an airtight sealed odds that mold, you

26:30

know... Yeah, it's just more back to your growth, which is how

26:32

yogurt is made. You know what I mean? It's like getting

26:34

mold on blue cheese. It's like, well, that's the point. And

26:37

I talked to actual food

26:39

scientists about this. But there's a huge

26:41

lobby effort to be like, don't let them

26:43

put sell by dates on it because their

26:45

goal is to get you to buy more

26:47

yogurt. Yogurt company's goal isn't

26:50

to feed you nutrition. Their goal is to get you to buy

26:52

more freaking yogurt. Right, because they have quarterly

26:54

sales goals. Yeah, they got to make money. And they can manufacture...

26:57

You know, like the cynic

27:00

in me could say, they could just... If numbers,

27:02

if like sales are not where they need to be, they could

27:04

just move that date back, shrink that

27:07

window of consumability. And

27:09

now you have to replace it more often and

27:11

make them more money. Correct. No, you're 100 and that actually

27:14

does happen. But that's why they lobby so they

27:16

can use those sort of labels on

27:18

it. And so, I don't know, my thing is there

27:20

just needs to be more corporate responsibility.

27:23

And then for people, you

27:25

don't need to go to Costco, right? Like

27:27

you don't need to buy. I love Costco.

27:30

If you're John and Kate plus eight, wait, are they bad?

27:32

It was the other ones that were even worse

27:34

than... Kind of. The Duggers are worse. The

27:36

Duggers are worse. They've got drama for

27:38

sure. But let's pretend it's 2004. Okay,

27:42

the... Single ladies

27:44

is on the airway. Yeah,

27:47

no, listen, the Duggers are bad, but they probably need Costco.

27:49

They needed a lot more than Costco. But

27:51

they needed Costco. But most people

27:54

don't. And Americans significantly over buy

27:56

and 30 to 40% of not only all food in

27:59

the production. the small food in refrigerators

28:01

goes to waste, right? Anything

28:03

you see online, I know it's hyper-visible

28:06

and it hurts to see that, but it is a drop,

28:08

drop, drop in the bucket and it's simply a necessary

28:11

part of our job. Breathe. I

28:15

buy paper towels

28:17

at Costco. Me too. Which

28:19

is, I probably waste buy, I should use more towels,

28:23

like reusable towels and

28:25

wash them. But then I'm like, oh no, the water consumption.

28:27

I can't do the math. I don't know how to do the

28:29

optimization, like what is the right thing to do?

28:32

How do I be a mindful consumer?

28:33

I think you're trying your best. I

28:35

would like to think that everyone on planet

28:38

earth is trying their best, but I think whenever

28:40

they wake up, they're like, I can't do this anymore.

28:42

So they have a come to Jesus moment with

28:44

themselves and they're like, I don't wanna use paper

28:46

plates anymore. I don't wanna use paper towels anymore. But not

28:48

me, I still

28:49

use both of those things. Yeah. Thoroughly.

28:52

I love straws. Do you guys think free will

28:54

exists? Ooh. Why are you asking me that right now? Because

28:56

if we're talking about consumer responsibility, I

28:59

want to believe could be a thing,

29:01

but I don't think it is. I think we're all just sort of

29:03

subject to market forces. Free

29:05

will definitely exists.

29:06

I mean, I think that, okay, hold

29:08

on. I think that free will is

29:11

like, we need to zoom

29:13

in a little bit from free will because that

29:15

like is a deterministic, like a whole

29:18

universe thing, which we're not gonna crack

29:20

that today. We have five minutes left. But

29:22

I do think that what you're saying about market

29:24

forces is very valid because

29:26

the average consumer has

29:30

so many concerns in their life that are not

29:33

how do I be the most efficient, mindful,

29:36

responsible consumer? It's like, I've got bills

29:38

to pay, I've got mouths to feed. And

29:40

if there's a little bit of food waste while

29:42

I'm feeding those mouths, that's not my biggest concern. Yeah,

29:46

it's not the end of the world. You know, that's not the end of the world. And

29:48

so the inertia,

29:52

like the friction, you were going against the grain

29:54

to combat those market forces. And so

29:57

to your point, I think that...

30:00

the average person or on

30:02

mass, we are all going to just go with the

30:04

flow of this market forces. Because whatever's

30:06

easiest, it's like we've got so many stressors

30:09

in our lives. So

30:11

you have to choose to add a new stressor

30:14

to your life to go against those market forces.

30:16

There's only so much stress we can take you guys. Is

30:19

there any validity

30:21

in urging people to

30:23

consume content on the internet

30:26

more efficaciously in the same sense that we could

30:28

urge them to consume better

30:31

in real life? So for instance, I have pledged,

30:33

because I'm a good person, to stop watching

30:35

the videos on Twitter that show up in my feed now that

30:38

say, teacher knocks student

30:40

out. They're

30:43

everywhere. Oh, the fake one? The fake one?

30:45

It's crazy clips. Yeah,

30:47

yeah, yeah. Oh yeah, I know they're in

30:49

a classroom, Is he gonna go like,

30:51

right across the number guy? And I realized

30:53

that I was watching them, and I'm like, I hate myself for this. I'm gonna

30:55

block all these accounts, and I'm never gonna

30:58

see that again. Yeah, I'm mad that

31:00

those have just entered everyone's

31:03

feed. It

31:06

feels, in the most dystopian thing,

31:08

it's like we are now being, I've never had

31:12

so many thoughts about an algorithm before this

31:14

moment in time with Twitter, where I'm like, whatever,

31:16

I'm seeing my friends' posts out of order,

31:19

because that was the whole thing, chronological feeds. But

31:21

now I'm being forced to watch fights

31:24

and grotesque videos kind of

31:26

like the morbid curiosity

31:29

of society now leaking into- You're

31:31

talking to rotten.com kids. Right,

31:33

yeah, yeah, yeah. I'm like, why is this happening?

31:35

I like, it makes me so

31:37

mad. Elon, stop it, please. This is my call.

31:40

This is my plea. Well, at

31:43

the end of the day, we're all simply salmon

31:45

swimming upstream, hoping

31:47

against hope that we can do just a little drop of

31:49

good in our communities. Everybody,

31:52

spay and neuter your pets.

31:53

Are you guys still gonna go to buffets after this?

31:56

No, I actually don't

31:58

go to buffets. Good for you. I'm

32:00

like, I've heard there's really

32:02

good buffets somewhere though. I've

32:04

heard Vegas has really good buffets. I got a Reno.

32:07

I'm a Reno guy. Okay. Are

32:09

you going to buffets?

32:09

Are you going to buffets? Are you going to buffets?

32:12

I don't like buffets. I think they're wack.

32:14

I think they're a waste of time, money, and energy. Oh wait, while we're here,

32:16

how do we feel about like 7-11 food

32:19

that's been heated for God knows how long? It's

32:21

food safe. I trust the science as long as it's

32:23

above 140 degrees. I agree. I

32:25

agree. Okay, cool. I

32:28

figured that's what... I think the way that this huge corporation is

32:30

like feeding people poison. But I also

32:32

understand why people are like, that's gross. Poison? The

32:35

last botulism death in America was from gas station,

32:37

nacho cheese. Nacho cheese? That's

32:39

an old timey disease. Yeah,

32:42

that came back. But speaking of botulism,

32:44

as we're wrapping up, that's another TikTok thing.

32:47

Pink sauce, where it was like... Oh, with a blowout? Let

32:49

me just make this and then like use... Like

32:51

I don't know how to ship this and then like

32:54

it's not refrigerated and then it's a huge

32:56

risk of... Maybe one of the worst things

32:58

that can happen with like all the nerve damage and

33:00

stuff. You know like Botox is like botulism. Oh honey,

33:03

I know. I can't frown. It's

33:05

so... No, but I... But

33:08

by all means use it in a controlled

33:10

environment.

33:11

Yeah, yeah, yeah. You can't tell, but I'm so upset

33:13

right

33:13

now. But

33:15

that's so scary. So it's like on one

33:17

hand, I'm like, yeah, go off. Like be

33:20

your own boss or whatever. But on the other hand,

33:22

like please don't feed people.

33:24

Yeah, be location. I've eaten a lot of

33:26

oysters from shopping carts, but I'm immune to

33:28

it.

33:33

Introducing Carvana Value Tracker. Where

33:35

you can track your car's value over time and learn

33:37

what's driving it. It might make you excited.

33:40

Whoa, didn't know my car was valued this high.

33:42

It might make you nervous.

33:43

Uh oh, markets flooded. My car's value just

33:45

dipped 2.3%.

33:46

It might make you optimistic. Our

33:48

low mileage is paying off. Our value's up. And

33:51

it might make you realistic.

33:52

Car prices haven't gone up in a couple weeks.

33:55

Time

33:55

to sell. But it will definitely make you an expert

33:57

on your car's value. Carvana Value Tracker.

33:59

visit carvana.com to start tracking

34:02

your car's value today. Selling a little

34:04

or a lot.

34:07

Shopify helps you do your thing, however

34:09

you cha-ching. Shopify is the global

34:11

commerce platform that helps you sell at every

34:13

stage of your business. From the launcher online

34:16

shop stage, to the first real-life

34:18

store stage, all the way to the did

34:20

we just hit a million orders stage.

34:23

Shopify is here to help you grow, whether

34:25

you're selling scented soap or offering outdoor

34:27

outfits. Shopify helps you sell everywhere,

34:30

from their all-in-one e-commerce platform

34:32

to their in-person POS system. Wherever

34:35

and whatever you're selling, Shopify has got

34:37

you covered. Shopify helps you turn browsers

34:39

into buyers with the internet's best converting

34:42

checkout. 15% better on average

34:44

compared to other leading commerce platforms. And

34:46

sell more with less effort thanks to Shopify

34:49

magic, your AI-powered all-star.

34:51

Shopify powers 10% of all e-commerce

34:54

in the US. And Shopify is the global

34:56

force behind Allbirds, Brotheys, and Brooklinen,

34:59

and millions of other entrepreneurs of every

35:01

size across 175 countries. Plus,

35:04

Shopify's award-winning 24-7 Help

35:06

is there to support your success every

35:08

step of the way. Because businesses that

35:10

grow,

35:10

grow with Shopify. Sign up for

35:13

a $1 per month trial period at shopify.com

35:15

slash Odyssey Podcast, all lowercase.

35:18

Go to shopify.com slash Odyssey

35:20

Podcast now to grow your business, no

35:22

matter what stage you're in. Shopify.com

35:25

slash Odyssey Podcast.

35:45

Is

35:54

there like cast or no one said it with me? I

36:00

like casseroles. I thought you were gonna, I thought it

36:02

was gonna be a three, two, one go. Okay, I'll do that.

36:03

Three, two, one, go. Opinions,

36:05

I like casseroles. Casseroles. It

36:08

feels good having a permanent third host. Permanent.

36:11

Yeah, I'm here every week.

36:13

Alright, let's

36:15

listen

36:15

to some voicemails. Wait, can we get into

36:17

the note that I had written on our

36:19

research document that we never got to get

36:21

to? What do you want to talk about? Well, I just simply wrote,

36:24

Hidden Media Economy's journalist

36:26

David Farrier tickled documentary

36:29

on competitive endurance tickling.

36:31

What does this have to do with food? I could not remember

36:34

why I wrote that or where it tied

36:36

in.

36:37

Hidden Media Economy, it's gonna think that's like Rick

36:39

Lacks productions, that's a hidden media economy.

36:42

Right. Similar to the competitive endurance tickling

36:44

media economy, maybe? Which

36:46

is something that sounds like a combination of words

36:48

you just made up now. That's the

36:50

official, I suppose I have to call it so people

36:53

don't think it's a sex thing. Endurance

36:55

tickling sounds horrific. That is torture

36:58

to me. And why do you add competition

37:00

to it? Right, I don't know. Nikole, you should

37:02

sign up for competitive. They mostly want

37:04

young fit men.

37:05

Oh, sorry. I can

37:07

turn my tickle on and off.

37:09

What?

37:10

You can try to tickle me and I have no reaction.

37:13

Do I have to? No, you don't need to touch

37:15

me. I don't need to touch you. That's the thing

37:17

that in a school, going

37:20

to public school, if you ever talked about how you

37:22

were good at being tickled, someone would tickle you. And

37:24

so I'd just be like, no, no, I'm just thinking

37:27

about it. Don't

37:29

touch me, please. Let's get

37:31

to that first opinion. I

37:33

forgot about that. There's

37:36

less of an opinion, more of

37:39

a question

37:40

specifically for Josh. But Nikole,

37:42

if you know, please answer. Do

37:46

y'all know, I'm from North Georgia. Do

37:48

y'all know why in Georgia, Atlanta,

37:50

especially, we eat our wings with

37:53

fried rice? I have a few theories about

37:55

Korean immigration here,

37:57

but I

37:58

don't know.

37:59

If y'all can figure out, please let me know. I

38:02

have never heard of, I'm gonna do a quick

38:04

Google real quick. Y'all talk amongst yourselves. We'll take you

38:06

some hypotheses. So I'm gonna say something

38:09

that maybe is gonna get me

38:12

flamed in the comments here.

38:15

But I went to school in Atlanta for four

38:17

years. Okay. And I ate a lot of wings.

38:19

How old were you? I was 18 to 21. You

38:23

got it. G.P. or Emory? Georgia Tech,

38:25

yeah. Nice. And

38:27

I never experienced this, but I feel like

38:30

maybe I wasn't going to the

38:32

real spots. I'm gonna

38:34

say strip club culture.

38:36

Oh. You know

38:38

about what's called Magic City. Magic City. Magic

38:41

City, they got the Lou Williams wings on there. You

38:44

find a lot of these combinations that people

38:46

would find quote unquote weird. And there's a lot of debate about it.

38:48

One big one is fried

38:50

fish and spaghetti. We're talking about Red Sauce spaghetti,

38:53

which has served at a lot of soul food restaurants. There's a great soul

38:55

food spot in Culver City that serves lasagna

38:57

as a side. New lens? No, no,

38:59

no, no. It's a new one that actually had burnt down recently, which

39:01

sucks. But you could get lasagna as a

39:03

side, which is cool. And it's just one of these

39:05

sort of, a lot of chicken

39:07

and waffles in Atlanta is known as a hotbed. And as

39:10

the origin goes, black church

39:12

services were so long, they

39:14

would start in the morning and they would just go through the evening and

39:17

they would serve people food. And so there were waffles at breakfast

39:19

and then they'd have leftover waffles, no food waste. Hey.

39:23

Hey. And then the fried chicken would come out

39:25

during lunch and people would be like, well, we still got the waffles left

39:27

over. We're gonna eat it. And so that's at least the origin

39:29

story. So fried rice and wings, it might just

39:32

have something to do with it. Could be maybe

39:35

Korean restaurateurs opened up

39:37

Chinese American restaurants, which

39:40

that's popular in freaking every

39:42

culture, every culture is Chinese food. And

39:44

then if wings were also something that

39:46

Atlanta is definitely known for, maybe Korean

39:49

Chinese restaurant owners started frying

39:51

up wings and starting with fried rice, but that's something I'd never

39:53

heard of and it's fascinating. Yeah, it does make

39:55

sense to me an item is just popular

39:58

in general in an area. just throw

40:00

it on your menu to get the extra business. And

40:03

then maybe people just like put two and two

40:05

together or maybe some entrepreneurial

40:08

mind just decided to combo them. Combo

40:11

number one, chicken and fried rice.

40:13

It sounds good. Like there's nothing

40:15

about that sounds like it wouldn't

40:17

work to me. Especially with the right spice

40:20

combo. Yeah, I mean, fried rice, it's

40:22

a delicious, like cheap filling food. That's

40:24

a great meal, wings and fried rice. I mean,

40:26

I never heard of that though. Thank you for illuminating

40:28

us on that. I did, I Googled

40:31

it in a Reddit post just came up saying, best chicken

40:33

wings fried rice and fries combo in Atlanta.

40:36

And the first comment is just, that's very specific.

40:39

And yeah, so it must be a thing. Fun.

40:42

Do we have any of those in like weird combos in LA? I'm

40:44

thinking like the sushi bars that'll have kimchi

40:47

on the menu because a lot of sushi bars are owned by Korean people

40:49

in LA. But I can't think of anything. Yeah, I've

40:51

seen a lot of those combos, specifically

40:54

like Korean, Japanese combos. Yeah.

40:58

Which is great for me. Cause sometimes you have a little

41:00

craving of both cuisine.

41:04

I'll think on it more.

41:05

Hello. Hey. Hi.

41:08

I am a long time, no.

41:10

Short time. I've

41:11

been listening to Hot Dog is a King

41:13

for one year. Oh wow. And

41:16

I

41:16

like

41:18

this podcast. I like you buddy.

41:20

My controversial opinion is

41:23

that

41:24

any like white meat, say

41:26

breaded chicken or breaded

41:28

fish

41:30

needs to be dipped in

41:32

apple sauce. Whoa. Neat.

41:35

Hey-oh. Neat. Nicole, flame this

41:37

child. Get him. No, I'm not. No,

41:39

no, no, no. That's up to you

41:42

buddy. I hope you're doing well

41:44

in language class. Nothing. Like

41:47

again, that doesn't sound offensive. I

41:49

think the one place where I draw the line is needs.

41:51

I agree. The needs was

41:54

the kicker for

41:54

me. I will say though, I had

41:57

so many thoughts like that when I was a kid and when I was

41:59

discovering what.

41:59

I loved about food and I think the thing

42:02

that they identified very

42:04

accurately is that fat and starch

42:06

loves acid Right, so you get something

42:09

like if it's even if it's baked There's generally some

42:11

sort of oil on the breading, right? And

42:13

so you have a breaded piece of meat, you know, I

42:15

would put some like tartar sauce on fried fish,

42:17

right? What you want the tartar sauce is the acidity

42:19

from the pickles the mayonnaise capers lemon, whatever

42:22

Apples tend to have a lot of acidity So I think what

42:24

you've identified is actually really really smart that

42:27

you love acidic foods with you

42:29

know That type of main entree. Yeah, and

42:31

so that's very astute of you. I will

42:33

go I will try this Okay, maybe

42:36

this is gonna sound like a ridiculous combination.

42:38

But like when I was younger, I I

42:42

was at my best friend's house and his

42:44

family was Jewish and it was like Around

42:47

a holiday time. I'm not sure which is the Hanukkah

42:50

story baby. Yeah, and I had never had a latke

42:52

before And and like

42:54

someone told me like put the latke

42:56

in the applesauce. Yes, and I was

42:59

like, what do you mean? And

43:01

then I tried it now is like whoa. This

43:03

is great. Yeah, this is awesome And

43:06

there's something about the friedness of the like potato

43:08

that like feels like it would fit into like a fried

43:11

chicken situation So in my mind,

43:13

I'm like, yeah, that seems fine. I'm

43:15

in I okay controversial

43:17

opinion of mine. I drink applesauce Yeah,

43:20

yeah, I hate applesauce. I love

43:22

it I'm a huge fan great way great way

43:24

to consume an apple in three seconds. Oh my god,

43:26

I

43:26

just buy the applesauce Why

43:29

wait even on latkes? Oh my god. No, I'm a

43:31

ketchup on latkes

43:32

guys. We both do that Yeah, we both different

43:34

kinds of jimming latkes Well, no, I grew up dipping

43:36

latkes in ketchup as a form not

43:38

that I do it try very hard to assimilate But

43:41

that was one of my assimilated things. Yeah, it's

43:43

like oh, this is just this is McDonald's hash

43:45

brown. Yeah But now I'm firmly

43:47

sour cream and applesauce on the same bite

43:50

I can't I just don't know what it is It's the texture

43:52

is so mealy and it makes

43:54

me it reminds me of like vomit. I can't

43:56

do

43:56

it I get that but I

43:59

remind myself that texture is

44:01

motivated by the freshness of an apple. So it's

44:03

like, if that texture where

44:05

I was experiencing with anything else, I don't

44:07

think I would be on board, but you

44:09

can't go wrong with an apple.

44:11

I like apple juice. I like

44:13

a raw apple that I can crunch into and I like the juice.

44:16

The applesauce in the middle.

44:17

That's the only form of apple you don't like

44:19

is sauce. Yeah, correct. So next time

44:21

you're chewing on an apple, you take a bite out of an apple, you chew

44:24

it. Right before you swallow, you go, I just made applesauce.

44:26

I'm gonna go like this. I think about that way too much. I'm

44:29

gonna make a mouthwash. Nice to fit in.

44:32

All right, so I

44:33

absolutely love you guys and the podcast

44:36

and totally wish I knew you were in real

44:38

life. Sounds like Brittany. Come find us. Because

44:41

y'all seem like you'd be the best friends that

44:43

could ever

44:43

have. Get that Geo Gesser guy to find

44:45

us. Anyway,

44:47

done with that lonely depressiveness.

44:51

Hot take, ketchup belongs

44:53

on white people tacos. And

44:55

by white people tacos, I mean hamburger

44:59

with the taco seasoning that

45:01

you get from the grocery store.

45:03

Cheese and lettuce. I

45:05

mean, if you think about it, it's practically a hamburger

45:08

on a tortilla.

45:11

Let me know.

45:12

Jarvis, you got strong. She got strong. Well,

45:14

so you know what? When

45:16

she said hamburger, I wasn't thinking of ground

45:19

hamburger. I was just thinking of like a hamburger patty.

45:21

And I was like, what's going on? Well, so that actually has

45:23

origins in Mexico City. A journalist named

45:25

Jose Ralat, I believe, for

45:28

Texas Monthly wrote about the origins of

45:30

the hamburger taco because it was something that was going viral

45:32

on TikTok was like a Big Mac taco. Sure,

45:35

I see that. So Mexico City, yeah, they

45:37

actually have like deep origins. I'm

45:39

going to Mexico City soon. So I'll have

45:41

to find. I'll legitimately send you the article. I

45:44

think you shot out the original playlist. Oh yeah, I'm

45:46

down. I'll go on in the field

45:48

reporting. Did you grow up eating like the

45:51

hard shell tacos? A

45:54

bit, a little bit. I think

45:56

I definitely, I

45:58

think I had a, I definitely. I had many

46:00

flour tortilla tacos before I ever

46:02

had a corn tortilla taco. But I do feel

46:05

like a switch flipped in my brain and

46:07

maybe just a little, my little

46:09

elitas have jumped out where I'm like, especially

46:11

like living, I used to live in San Francisco and

46:14

there were just so many good like tacos around.

46:16

And I lived in the mission. So

46:19

it was just like, I can't go back. I

46:23

would like buy like a rape bus from like a guy

46:25

in a truck like outside my apartment

46:28

and was not thinking about how the food

46:30

was being kept. I was just like, it looks

46:32

good. I'm just gonna not question it. Same

46:35

don't question. Yeah, it was by truck. You're thinking

46:37

of a food truck. It was a Ford, a Ford, a Pucchini.

46:39

Yeah. Dude, tamales,

46:41

tacos, secondas, papooses. Yeah, from all

46:44

sorts of shopping carts and just random

46:46

coolers on wheels on a dolly. Yeah,

46:48

yeah, yeah. I mean, I have a lot of trust. I would have bought,

46:50

I would have eaten the pink sauce. So ketchup? So

46:53

ketchup, First We Feast actually produced a really

46:55

great documentary on the black taco

46:57

movement in Los Angeles. I was gonna talk about

46:59

Guy's Tacos. Guy's Tacos, Taco

47:02

Mel. I mean, Keith from All

47:04

Flavor, No Grease, he does the kind of different variety, but

47:06

a lot of them are actually ground turkey as well.

47:09

And a lot of people do put ketchup on

47:12

them. That's right. And also if you think about

47:14

taco sauce, so you're getting like picante

47:16

sauce, but not paste picante sauce, but taco sauce from

47:19

a jar or Tega is the brand that does it. Taco

47:21

sauce is literally an invention for

47:24

white people that was just a hybrid of ketchup

47:26

and actual like salsa roja. So

47:29

wild, yeah. And so a lot of this has

47:31

roots that go back 50, 60 years. And so

47:34

I'm all for it. But I

47:36

do think it's funny when people say, white people tacos,

47:38

because I'm like, they're kind of just like non-Mexican

47:40

tacos. Because it was also big in like the

47:43

black community, especially in South LA.

47:44

I was gonna bring up Sky's and I actually had

47:46

their ground beef tacos and it was sweet

47:49

and a little acidic. And I'm like, there's gotta

47:51

be ketchup in this. And I didn't go up and ask them, like I

47:53

tasted it. And I'm like, with my table, I was

47:55

like, you guys taste the ketchup? And they're like, yeah, and

47:57

it was actually decent. It's, do

47:59

I like it?

47:59

I like it more or less than a street taco.

48:02

I don't really know. But there's

48:04

precedent for it to exist. I wouldn't just put

48:07

straight ketchup on a white people taco

48:09

though.

48:09

I wouldn't do that. I probably wouldn't either. But

48:12

I would put probably a pretty sugary salsa

48:14

on it. We have so many sauces. If you putting

48:16

salsa verde on a white people taco doesn't taste right

48:19

at all. That's a good point. I agree

48:21

with you. I think putting real hot sauce on a Taco Bell burrito. It's

48:23

like no, I need it. I love doing that. I need the tomato paste

48:25

and the corn syrup. What?

48:27

I love using hot sauces

48:29

from my house to put it on the Taco Bell.

48:31

Don't taste right. All right, taste right. Do

48:34

you just use the regular Taco Bell sauce? Yeah, fire.

48:36

I think Taco Bell fire sauce. I like the fire

48:38

sauce. I like adding like a

48:40

tiny little hole and

48:43

I just dab it on everybody. Same. Yeah,

48:45

it's very good. The first bite you've got to go. Can

48:48

I hit your palate first? You sort of force it in there? Yeah,

48:50

sure. God, I want Taco Bell now.

48:52

One more. Meg, you got time for one more? Yeah.

48:55

Hey, Josh and Nicole. This is Tommy from Aurora,

48:57

Illinois. I'm calling to see if

48:59

you guys can help me settle a debate my brother

49:01

and I have been having for the last few months. So

49:04

in his opinion, he thinks that chilaquiles

49:07

are a nacho. And

49:09

in my opinion, they are closer to a lasagna

49:13

just with replacing noodles

49:15

with a tortilla chip.

49:17

If you could help us figure this one out, that'd be great. Love

49:20

the pie. Bye.

49:21

I know what this is.

49:23

Just like if I was not expecting

49:25

this. Have

49:27

you guys seen the lasagna soup

49:29

TikTok

49:31

things where they take up the lasagna

49:33

noodles and they put them in the soup and then

49:35

they pick it up and it's like this big starchy tomato-y

49:37

mess?

49:39

No. Chilaquiles is lasagna soup.

49:41

It's not lasagna.

49:42

It's not nachos. It's lasagna

49:44

soup. Like deconstructed lasagna soup. Yep,

49:46

it's lasagna soup. That's it. I

49:49

will not be taking any questions at this time.

49:50

There's so much. Y'all,

49:53

there's so much to explicate here. So if we wanted

49:56

to find a Mexican equivalent of lasagna,

49:59

something that's layered. you could look at New Mexican

50:01

style enchiladas. Enchiladas

50:04

typically in Mexico are not baked,

50:06

right? It's something that the tortillas are fried

50:08

in oil, then they're dipped in sauce, rolled, and

50:11

that's it. And that's the way that I prefer them. A lot of Americans

50:13

tend to bake them. A lot of that comes from New Mexico tradition. But the

50:15

difference in New Mexico is they are typically stacked,

50:18

they're not rolled. And again, New

50:20

Mexico, I have a friend who, her

50:22

family dates back to 500 years

50:24

ago in New Mexico. So that's a very valid

50:27

food culture that I would call a part of

50:29

Mexican food culture. So there's that. Chilaquiles

50:32

are kind of thousands

50:34

of years old. Whoa. Chilaquiles

50:37

is an Awasal word. It predates

50:39

the Spanish conquistadors showing up

50:42

to the shores. It did not look like it does

50:44

today with, you know, tostillo, chip, and

50:46

tostillo. Yeah, yeah. And the lavocoria salsa.

50:49

But that's actually a really, really old dish. And

50:51

then nachos were, gosh,

50:53

like 50, 60 years ago, chefs literally

50:56

named Ignacio or Nacho in Piedras.

50:59

And Negras, Coahuila, I believe. So

51:01

I think they have completely divergent histories, albeit

51:04

looking similarly. Now, I don't think lasagna

51:07

is anywhere close to Chilaquiles. Do

51:10

you think they're enchiladas? At all. Yeah,

51:12

yeah, New Mexican enchiladas are the Mexican,

51:15

a Mexican lasagna. Wait, what were the,

51:18

like the tostillo chip equivalent historically

51:21

for Chilaquiles? Maybe you said that, and I just wasn't. No,

51:23

no, no. So I mean, it probably,

51:25

so Chilaquiles just comes from the word like greens

51:28

and chilies, because they would just make

51:30

a sauce with greens and chilies and put it on tortillas.

51:33

And so tortillas actually predate life and bread by

51:35

thousands of years. So did tamales actually.

51:37

Tamales is a really cool one. And

51:39

so, yeah, it just likely

51:42

wasn't tied into chia chips. I

51:44

mean, that still sounds good. Yeah, because processing

51:46

cooking oil would have probably been harder back then. They

51:48

didn't have a lot of big animals to make large. And

51:50

so, yeah, probably delicious, fresh tortillas, chilies

51:53

and greens. That sounds, I mean, like that's

51:55

a winning formula. That's a $17

51:57

brunch dish, you know? Right, yeah. Let's

52:00

not miss this. All

52:02

right, I think that about wraps it up. Jarvis, thank

52:04

you so much for coming on the podcast. I

52:07

feel very educated. I learned so much today. Where

52:09

can the people find you? At my house.

52:13

No, you can find me on YouTube.

52:16

If you just search for Jarvis, I think it's youtube.com

52:18

slash Jarvis. I also have a podcast called Sad

52:20

Boys, comedy podcast about feelings. And

52:24

yeah, catch me wherever. Oh yeah, we

52:26

have a podcast. It's called this one. You're listening to

52:28

it. There's a lot of episodes of it out every Wednesday.

52:30

Where we get podcasts every Sunday. The video comes out

52:32

on the YouTube.

52:34

If you want to be featured on Opinions with our Cast

52:36

Rules, you can hit us up at 833 Dog Pod 1.

52:39

The number again is 833 Dog Pod 1.

52:41

And for more Mythical Kitchen, check out Mythical

52:45

Kitchen. We're here. See you all next

52:47

time.