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get pre-qualified today. How many of you have felt

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personally victimized by soggy sandwich bread? Ooh,

0:39

good one. I'm adding it to the burn book. So if

0:41

you're from Africa, why are you white?

0:44

That's a great question. This is a Hot

0:46

Dog is a Sandwich. Ketchup is a smoothie.

0:48

Yeah, I put ice in my cereal, so

0:50

what? That makes no sense. A hot dog

0:52

is a sandwich. A hot dog is

0:54

a sandwich. What? Welcome

0:57

to our podcast, A Hot Dog is a Sandwich,

0:59

the show we break down the world's biggest internet

1:01

debates and or have retrospectives on our year in

1:03

food. That's all, poker just came out of my nose. I'm

1:06

your host, Josh Sharer. And I'm your host, Nicole

1:08

Inaiety. And to answer the first

1:10

question of the day, if I am from

1:12

Africa, why am I white? So my family

1:14

is from South Africa, which has a terribly

1:17

racist history, Nicole, with racialized apartheid. But

1:19

my family were Jews fleeing persecution from

1:22

Eastern Europe in the 1800s, and

1:24

they just went where they could. So that is

1:26

why I am both white and have some

1:29

sort of ancestral heritage from Africa. And?

1:31

And what? You're German,

1:34

too. Oh, and I'm German. Well, yeah,

1:36

yeah, yeah. But that's, you know, it's like who? Well,

1:38

yeah, I'm half German. I'm actually full-blooded German. Oh,

1:41

so your ancestors were

1:43

German. Oh, really? Yeah, so my dad's side.

1:45

Not Dutch? No, no, no, no. So there's

1:48

a lot of Dutch people in South Africa, but there are a lot of

1:50

Portuguese. There were a lot

1:52

of Brits. There were

1:54

a fair amount of Italians, a

1:56

lot of Indian people that actually sort of formed a

1:58

subculture called the Cape Molina. Yeah, sure. I actually

2:01

do know that. A lot

2:03

of Zulus, a lot of Cossas, Swatis, Sotho,

2:05

South Africa. They call it the Rainbow Nation

2:07

for a reason. Oh, they call it the

2:09

Rainbow Nation? How many gay people are there? I met

2:11

a couple gay dudes in Cape Town. They were really

2:14

nice. They bought me drinks. Nice!

2:18

But no, my biological grandmother was from

2:20

Germany and then ended up in German

2:22

Southwest Africa, aka Namibia, I believe. Oh,

2:24

I've heard of that before. I'm from South Africa,

2:26

so that Nicole is why I am from Africa

2:29

and why history and families are complicated.

2:32

What does this have to do with the worst things we ate this year?

2:35

Oh, it doesn't, but it was a fun, quippy

2:37

little opener, but that's what we're doing today. Nicole,

2:39

we are assembling our personal burn book of

2:42

foods. We talked about the best things we ate

2:44

last year. One of my favorites, this

2:46

is an obscure shout out, Robert Seatsma of Eater,

2:48

New York. He does a list of the worst things

2:50

he ate at restaurants every year and he picks people

2:52

off. Wow. But it's such

2:55

a fun read and I look forward to it all the time.

2:57

So we are going to... You're just such a misanthrope.

3:00

Hi. Did you say the word?

3:02

I like to think that we take a generally

3:04

positive, optimistic view of food here and like an

3:06

empathetic view, right? I think

3:08

you definitely have misanthropic qualities.

3:10

Yeah. And so do

3:12

I, but yours are more amplified because you speak

3:14

freely about them. I speak about my behind clothes

3:17

or... I like

3:19

to yell at, you know. Ooh, I'm a white

3:21

guy with a podcast from Africa and I'm mad. You're

3:25

not from Africa. I'm not from Africa.

3:27

My family left in 1974 and I

3:29

was born here. My mom did not have citizenship. Anyways.

3:32

She became a citizen like much after

3:34

I was born. Nicole, what is... Wait,

3:36

wait, wait. You have South African citizenship?

3:39

I don't think so. Somebody

3:42

reached out to me about throwing discus for the

3:44

South African national team, though. So I could have

3:46

done that. Sick. But then I believe... No one's

3:48

ever asked me to do anything about the Olympics. But now

3:50

they have a really good... they have a really good discus

3:52

star named Gerhart De Beer, I believe. Meant to do it

3:54

like Arizona. And so I couldn't

3:56

do that. Also, I

3:58

can barely get up out of a chair.

4:00

without my back hurting. Picking the discus back

4:02

up is a good idea. Nicole,

4:05

what is one of the worst things you ate

4:08

this year? Man, should I go, should

4:10

I start off with a bang? Start

4:12

off with something so controversial that

4:14

Nicole Joe Rogan will have to

4:16

get us on the podcast to

4:19

talk about it. So Pfizer it.

4:21

So I let David cook once.

4:24

Do I love him more than all the

4:26

stars in the sky? You're reliable

4:33

when he finally passes the bar.

4:35

It's fine. It's fine. The money will just come

4:37

back to us, right? What's the

4:39

point? So I'm

4:41

not saying that David is like bad

4:43

at cooking. He's just not that good.

4:47

Someone called the absence of good bad. He's

4:49

just not like like, listen, like I cannot like

4:52

if you ask me like to set up a

4:54

Roth IRA, I don't know how to do that.

4:56

I call you bad with money outright. I would say you're bad

4:58

with money. David knows how to do that. Okay, gotcha.

5:00

Like, you know what I mean? Like, can I do

5:02

it? Sure. Will it be a little bit badly

5:06

done? Maybe. I'm not good

5:08

at it. Like, I have to open a CD. I don't

5:10

know what a CD is. You know what a CD is? Compact

5:14

disc. No, I don't know. No, it's like a bank

5:16

thing. Like, I don't know. I don't know what a

5:18

CD is. But David does and

5:20

he's gonna do it. You know what I mean?

5:22

It's about like, it's like money and banks and

5:24

stuff. A certificate of deposit. I don't think.

5:26

God dang it. Oh god. I need to figure

5:28

out what to do. You're also bad with money.

5:31

I know. But, but so one time

5:33

I was like, you know what? Let

5:35

him cook. You know? Let him cook.

5:37

And let him cook. I did. I

5:40

did not help even one bitch. And they're

5:43

all fun days. And this is what he

5:45

made. It was sliced

5:47

tofu. With

5:50

sliced eggplant. Okay. Already off to a

5:52

crappy start because tofu is really hard

5:54

to impart flavor into and then eggplant.

5:57

You know, if you don't salt it.

6:00

And you tough things to work with exactly exactly

6:02

he was a little bit you know like The

6:05

finish line the starting line was a little bit screwed

6:07

up in the beginning. Yeah, and So

6:11

he pants seared both of those the salt and pepper

6:13

fine And then he has

6:15

seen me add soy sauce at high heat

6:18

You're kind of like do a little like a

6:20

technique. Yeah, so he did that and like it

6:22

got a little sticky You

6:26

gotta add it at the right time yeah, yeah, yeah

6:28

bless him And then he shredded a little bit

6:30

of cabbage and put on top like a little

6:32

like salad and then just Doused

6:36

it in mayonnaise plain mayonnaise and

6:38

can I ask how the mayonnaise was

6:40

applied? We had cupie mayo. He drizzled. Yeah,

6:42

he was doing like an okonomiyaki style I

6:46

guess you can say and then just

6:49

you know David Kenny food without something spicy

6:51

on it So chili crisp was the choice

6:53

for him Yeah,

6:56

you question go and I'm sorry going well I

6:58

was gonna say this if I

7:00

were to have had all those ingredients I

7:03

feel like they would have ended up it would have ended up pretty

7:05

good. That's something I'd eat. Yeah, it's not It's

7:08

not it's not the war. It's the

7:10

worst thing I've had. Yeah, it's like bad like it

7:12

was bad the way it was made well have you

7:14

ever had somebody make like a mac and cheese

7:16

and They're working with

7:18

the same amount of milk cheese and noodles

7:20

that you would let me tell you that

7:23

you eat it and it's awful Yeah, the

7:25

technique was a little off But

7:28

that's not to say that he didn't try and I

7:31

know he's listening to his podcast right now and

7:33

babe I love you, but Lisa cooking to me.

7:35

Yeah Yeah, David.

7:37

I'm proud of you for getting out there and doing

7:39

it. I'm a bad wife No,

7:41

I mean you might be for other reasons I don't

7:43

know but not for that you took dude. I was

7:46

here when you took classes on how to be a

7:48

good wife Oh, remember that you ought to

7:50

make bread and you're like, I'm a professional chef. I know

7:52

how to make bread I don't even learn how to teach

7:54

or not all my holla didn't rise because he said it's

7:56

not because I don't know how to make Remember that no,

7:58

it was it was I teach you Shalom Bayit, which

8:01

means peace in the home. Yeah. Well,

8:03

you colloquialized it as good Jewish

8:06

wife classes. Yeah, yeah, that too, that too. Thanks,

8:09

Dahlia. Shout out to Dahlia for teaching me

8:11

how to be, how to impart Shalom Bayit

8:13

into my household. So this is, this podcast

8:15

is the antithesis of Shalom Bayit. Yeah,

8:18

literally, this is how to be a bad wife.

8:20

Sorry, I love you babe, I'm sorry, I'm sorry.

8:22

So that was probably one of

8:24

the worst things I've had. I wish I could have tried it.

8:27

Probably would have liked it. All of the meals that,

8:29

because those are fun little days when I come home

8:31

and I'm like, hey, Jules, I have a lot to

8:33

do tonight. A lot of the times it's the night

8:35

before we do a last meal. Yeah, but not

8:37

to say he hasn't made some good dishes. He's

8:39

made some good dishes, but this podcast isn't about

8:41

that. No, no, no, this is about the bad ones. And

8:44

I'll just be, and Julie will be like, I'll cook,

8:46

like I'll do it all. And typically it's some sort

8:48

of fish. And the fish she knows

8:50

how to work with, salmon, right? She mixes like miso

8:52

with like honey and a little bit of butter and

8:54

like puts it on the salmon and bakes it, it's

8:56

really nice. You know, that is a nice,

8:58

good dish with some steamed rice and broccoli. That is a perfectly

9:00

good meal. But then if it's another fish that

9:02

you shouldn't really know how to work with, like we had cod

9:05

once and she's tried to bake it. Cod

9:07

releases a ton of moisture and

9:09

it was just this absolute cod soup. She tried to

9:11

soak it up with flour because she's like, what reduces

9:13

moisture in cooking flour? Like she has enough of the

9:15

bones. She has to watch cook food good. Yeah, yeah,

9:18

and you just, anyway, that's not in

9:20

the lesson. Julia, I love you to death. I'm

9:22

definitely a bad fiance. I

9:25

want to call myself out on one of the worst things that I

9:27

made this year. Go for it. Because I had such high

9:29

hopes for it. So I will throw this out there

9:31

that I was drunker than I thought I would have been

9:33

and drunker than I should have been. I went to a

9:35

craft beer festival and I took a party bus to

9:38

get there. By the time I got to the first craft beer tent in the

9:40

goal. A party bus, you say? I love

9:42

party buses. Taking a party bus from

9:45

Marina del Rey to Pasadena, which for people who

9:47

don't know is the bottom left of Los Angeles

9:50

to the very top right of kind of Los

9:52

Angeles. So you guys all, It was like a

9:54

two hour party bus. All met in Marina del

9:56

Rey? Yeah, I drove from, I literally

9:58

drove an. With

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per order. Additional terms apply. I

16:26

got one. I got a

16:29

bad one. This is... And

16:32

a lot of this, Nicole, is on me for... I'll

16:34

tell you what. You apologized to

16:37

me that was big. I will tell you that in

16:39

this moment, I wish I was more like you. Because

16:42

you would have sent this back to the kitchen. You would have sent this

16:44

back to the kitchen because you have self-respect. And this... I

16:47

do? Yes, you do. And I

16:49

have none. I am overly apologetic.

16:51

I'm like a weeping sycophant over here. It's

16:55

just pure oil. And I was at

16:57

a fancy French bistro. The place where you spend $40

16:59

on a freaking hamburger with French fries. And

17:02

people who know the spot know the spot. And I'm not

17:04

gonna name it because I have dignity. But

17:07

anyways, they're serving with their house-made

17:09

aioli for the French fries. And

17:11

they serve the aioli. And you can just immediately

17:13

tell that it is utterly broken. Whoever made this

17:15

at a French bistro should have been utterly

17:17

ashamed of themselves. And it was

17:19

one of those moments where... And I even tried. I dipped

17:21

my fries in it and I didn't want to say anything.

17:23

I was with Julia's mom and her brother. And I didn't

17:26

want to make a fuss. You know? I've

17:28

been there where you don't want to make a fuss. If

17:30

I was two more drinks in, I would have straight up

17:32

said, can you take this back to the chef and ask

17:34

him if he was happy with it? But the aioli... Oh,

17:36

you would have said that? I would have said that. I

17:39

would have never ever in my life said that. I would have just

17:41

been like, I'm so sorry. Do you mind if we can get another

17:43

aioli, please? It wasn't the same

17:46

aioli. They're making one batch of aioli. And they screwed up.

17:48

How do you know that for sure? I bet that what

17:50

you think they make an aioli at the order? No.

17:54

I mean, this was not like broken, not like

17:56

under season, not a little bit loose. Like this

17:58

was broke. It was broke ass. And

18:00

five people at a

18:02

very reputable French restaurant would have seen

18:05

this had to pass through at least

18:07

five different eyes From somebody

18:09

doing expo to the chef to the sous to

18:11

comey to the waiter Whatever saw this and said

18:13

this is fine to put on somebody's plate and

18:15

it is like utterly Embarrassing

18:18

and I'm not saying that maybe crap

18:21

on restaurant Maybe it was maybe the exo

18:23

heat was really high and they just left it

18:25

there No amount of heat could

18:27

have done what happened to this aioli Well,

18:29

but somebody messed this up like hours ago

18:31

and nobody had the wherewithal to say hey

18:33

And they didn't gotta do it again. They

18:36

didn't like immersion blend it or

18:38

anything Oh, they could have tried but sometimes it's broken

18:40

is broken, right? Yeah Immersion blend the thing what I

18:42

would have done what I would have done and I

18:44

would have been fine with this because my experience Would

18:46

have been the same I would have told

18:48

somebody hey We got service in 10 minutes run

18:50

your ass down to Ralph's get a thing of mayonnaise

18:53

We're gonna put garlic Dijon and lemon juice in it

18:56

and we're gonna save this 100%

18:58

of all around mayonnaise. I am a

19:00

mayonnaise boy. Oh my gosh There's so much may

19:03

when everything we're talking about and everything else and you

19:05

and I in Nicole We've talked about this place this place the

19:08

burgers one of the best things I've ever had in my life

19:11

You say so I've had seasoning issues there, too

19:13

If somebody could control somebody like it like what's

19:15

the French word for like a leader somebody who

19:17

seems like a chef Yeah, chef

19:20

if there's like a chef to just say That's

19:24

right. That's wrong It

19:26

would just be the food would be so good and I

19:28

would go there all the time How important was this aioli

19:30

to you so important? I'm metaphor it was the

19:33

metaphor of the aioli. Yeah, you know how bad

19:35

it was Sorry,

19:37

oh The fries

19:39

are great. I don't even like shoestrings like that, but you

19:41

could have had a picture of it And I asked for

19:43

kettick. I'll catch up morning You

19:46

know what this podcast I love this podcast

19:48

because we're learning how we communicate

19:52

Like when something goes wrong. I do I

19:54

do I sit there and I do when I let

19:57

it fester inside me until it Comes

19:59

out on a pot But

22:00

they had water as an option. I'm like

22:02

why water but whatever we ordered

22:04

it anyways, and it was a vegetable paella

22:09

made with water and It

22:12

was not good the restaurant

22:15

itself. I love everything is good

22:17

They're there their memory. Oh with

22:19

manchego is great. They're both. I

22:21

didn't use are great. They're ever

22:23

there ever their harmonics Everything

22:25

there, but this damn vegan paella

22:28

Maybe one of it my hair out and I had to pretend

22:30

like it was good a little bit so my friend wouldn't feel

22:32

bad I mean that's that's a classic game this

22:35

happens in a lot of restaurants a classic case

22:37

of You shouldn't have tried

22:39

to make this vegan. You should have made

22:41

something else. Yeah, you know what I mean?

22:43

Yeah, yeah, yeah, and also like I mean, I'm sure

22:45

I'm sure they could have come up with like I

22:47

don't know could have been seasoned a little bit differently

22:49

there could have been throw some veggie boy on in

22:51

there I don't know because in that veggie boy make

22:54

it nice veggie broth instead of water Up

22:57

in the sauce up in the pepper something

22:59

But like my friend we thought a good time because

23:02

who cares what the food But you're a great company

23:04

right a nice bottle of red, but no my gosh

23:07

I it was really disappointing because I'm like

23:09

pay is great, and then we ate it

23:11

right this is bad Yeah,

23:14

that was pretty disappointing But I will go back to a

23:16

spend restaurant all the time because I love it there And

23:18

I go like once a month on a day never take

23:20

me no well because you live in Sherman

23:23

Oaks now job I'm to the valley. It's

23:25

nice up there. They're parking everywhere come to

23:27

the west side gross No,

23:30

what's not gross? What

23:32

a hipster athleisure ass people you

23:35

were athleisure every day. No, I don't yeah you do

23:37

what do you I'm wearing jeans And

23:39

I wear jorts weird. What are you doing wearing

23:42

jorts jeans and fans? Do you don't wear athleisure

23:44

anyways? Yeah, I'm

23:46

a roast myself on this one again Okay,

23:48

so so so so I love shrimps right and

23:50

I love cooking for people. I love hosting all

23:53

parties Yeah, I held a party in March for

23:55

the Eurovision finale, and we made a lot. I

23:58

hate Eurovision. Why? every

30:00

boring chicken breast with under seasoned mashed

30:02

potatoes and cooking chicken breast is hard

30:04

enough and cooking it- Patty pan squash, patty pan squash!

30:06

Why are there so many patty pan squashes? They're

30:09

so pretty. Yeah, but I don't

30:11

taste good. The

30:13

flowers, it'd be pretty easy. Big wedding! The prize is that, you

30:15

know, in grooms they're supposed to be pretty. I don't need the

30:17

squash to be pretty. You know how they have big pharma?

30:20

Big wedding wants you to invest in

30:22

patty pan squash. Dude, honestly, patty

30:24

pan squash lobby is out there killing it.

30:28

You got any more rapid fires? Did you

30:30

say you wanted Joe Rogan to be on this podcast

30:32

or something? Do you think the patty pan squa- So,

30:36

so, squash, man, that's crazy.

30:38

Tell me about that. Yeah, according

30:41

to studies in 2023, it looks as though

30:43

patty pan squash- Google the patty pan squa-

30:45

go ahead. It looks as though patty

30:47

pan squash was making a comeback according to

30:49

big weddings. Yeah, it looks like we got the

30:51

numbers here. It looks like patty pan squash is linked

30:53

to heart disease and minors. It's crazy. Uh,

30:56

you know, it, though that was deemed inconclusive.

30:58

Yeah, you watch the, you watch the MMA. You

31:01

should totally do it because I think everyone

31:03

could benefit. I think just like everyone

31:07

could benefit from doing anything. Because

31:10

it's like, it's not even, it's just about like, it's

31:12

about discipline, you know? You

31:15

know? Yeah. You

31:17

want to do a cold plunge? I did one this morning.

31:20

Yeah. Yeah. How

31:22

long do you last? Yeah, I killed

31:24

a deer once. Oh. In the

31:26

cold plunge. Oh. I found

31:28

it. They say, well, they say, get me-

31:30

if you Google this, but I'm pretty sure

31:32

I heard, they say it's actually the most

31:34

ethical way to kill a deer. Sick.

31:38

Yeah. Well, cause one time I just put one in the sauna for

31:40

a couple hours and it didn't like that. That

31:42

makes sense, man. Where'd you get this from?

31:44

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32:58

right ago we've heard what you and I

33:00

have to say and now you know time

33:02

it is. I had a couple starting to

33:04

freak in clear your throat and find out

33:06

what of the wagon is rattling other in

33:08

the interests. Summers ago we got a. While

33:18

before we get the or opinion we

33:20

want to read your opinions about this

33:22

is everyone favorite ago the reviews are

33:25

in the review for reviewer review The

33:27

segment where we review your reviews are

33:29

in the business Their favorite segment of

33:31

our guests. Please go review us on

33:33

Apple podcasts. It really helps us our

33:35

how unclear but. This. Is from

33:37

moon d Forty two one

33:40

star not greats move. Some.

33:43

Him.

33:46

From. Are they saying that we

33:48

say too much? or are they just they

33:51

want to give a one star And women

33:53

from the message. Lu.

33:56

bu either way i give us three stars at

33:58

a five made me

34:00

think. But

34:02

please don't let that incentivize you to

34:04

leave negative reviews. We really only want

34:06

positive reviews. If you have anything actually

34:09

constructive, you can DM either Nicole or

34:11

I on Instagram. We will not read

34:13

them or change because fundamentally, you can't

34:16

change. This is as good as we're going

34:18

to get. I give this three and a half stars

34:20

as well. You know my reasons.

34:22

I wish we were better than we are. Believe me, no one

34:24

wishes we were. You wish you were better than you are. I

34:26

wish we were better at this, of course. Better at

34:28

what? Podcasting, making people happy. I wish we were

34:30

better. And you know, we just can't because people

34:33

don't change. I think we're

34:35

doing just fine. Where

34:37

is the lack of self-confidence? I, Nicole,

34:39

I shot thousands of free throws. I never got

34:41

better. I've shot thousands of free throws. I never

34:43

got better. They still like 58%. Oh!

34:46

Like shack level. It's like shack level free throws.

34:48

Everybody knows. It doesn't matter how much you practice. But everybody

34:50

knows who shack is because it's... But so

34:52

what? Who cares? You miss 100% of the shots.

34:54

You don't take Wayne Rescue said that. Shack missed a

34:57

lot of free throws. All right. First opinion. Hanes

34:59

are too big for the ball. Josh,

35:01

Nicole, I desperately need your help. What

35:04

is it? Little city? My name's Alexi.

35:06

I'm originally from Texas. All right. Talking

35:08

about. And I need your help

35:10

finding what food I had. I

35:14

don't know what it's called. I don't know where to get it. So

35:17

in college, I would go to a

35:19

Courserie. And I would

35:21

always get the sweet fried man hanes. And

35:23

they'd serve it with like, mushed beans and

35:25

kind of like refried something. And

35:28

like a white mayo like sauce.

35:31

But that's like 10 times better than mayo. Yes, ma'am.

35:33

And I tried looking on the internet for what

35:35

it is. And I can't find it. I know exactly

35:37

what the effort is. It was so good. So

35:40

please mobilize your army

35:42

of mythical kitchen fans.

35:44

And please tell

35:46

me what this sauce is so that I can recreate

35:48

it. Thank you. What's

35:53

that? And Kacike, I believe, makes a crema

35:55

Salvadoran. It is simply a Salvadoran style of

35:57

cream. And the reason you can't. Like hokoke?

36:00

Like hokoke, well, no for real,

36:02

like hokoke is a very regionally

36:04

specific type of crema that

36:06

is made in Mexico, right? Because, I

36:08

mean, El Salvador is obviously, it has

36:10

its own culture, but it's like a

36:13

relatively small country in Central America, and

36:15

Mexico is a gigantic country, right? That

36:17

bears a lot of similar history to a

36:20

very different history in certain ways, of course.

36:22

But the point is, there's a lot of

36:24

regional different styles of various soured creams. Okay,

36:26

that makes sense. I'm gonna

36:29

Google it, but, um, Cascique makes

36:31

a lot, yeah, Cascique makes

36:33

crema salva dorena. What's the

36:35

difference between this versus like crema? I

36:37

couldn't tell you from like a cookery standpoint,

36:39

because like nobody makes their own sour cream

36:42

out of raw dairy product, right? Yeah. But

36:45

I agree with you that Salvadoran breakfast are

36:47

some of my favorite things. There's a hunk

36:49

of salty hard cheese on top of very

36:51

liquidy black beans, which I love, and

36:53

then sweet plantains, couple fried eggs, and then

36:56

crema salva dorena just sitting in a puddle,

36:58

and it is so, so, so good. It's

37:00

my favorite type of crema. Oh, great. I've

37:02

never tried it before. It almost tastes like

37:05

buttery and salty. It is

37:07

just so good, and it's quite liquidy, but

37:09

also thick, like it doesn't mound, right? Like

37:11

American sour cream does? Yeah. Um,

37:14

yeah, crema salva dorena, dude. Nice. You

37:16

did it, Josh. You saved the day. Yay! So,

37:19

Josh, you did it. Also, if you

37:21

want to, one of my favorite Salvadoran

37:24

dishes is, um, it's called salpicon. Salpicon.

37:27

Salpicon. It's just like, almost like

37:29

a pickled cooked beef and radish.

37:31

It's just a super vinegary chopped

37:33

beef and radish salad, and

37:35

it's like refreshing and still meaty and

37:37

hearty and so good. Uh, absolutely

37:39

love Salvadoran people. What is... I

37:42

meant Salvadoran food. I like Salvadoran people too. Um,

37:44

I always want to get loroko, a.k., so,

37:47

but I'm scared of loroko. Why are you scared of

37:49

loroko? I don't know what it is. Loroko's a flower.

37:51

It's like a squash blossom, but it's a Salvadoran thing.

37:53

Is it really? Yeah, it's my favorite Pabusa. I'm gonna

37:55

get it next time. Yeah. I'm gonna

37:57

get it. I'm gonna get it. me

38:00

too, me too. I love pupusas in general. Nicole,

38:03

Josh, love you guys. Um, just

38:06

wondering on these blue zones. Um,

38:08

I was raised as a seven

38:10

day Adventist child in the church.

38:13

Um, and nowadays when I eat normal

38:16

food, I think about, huh, these

38:19

people living in them blue zones,

38:21

AKA, La Melinda are living till

38:23

forever. Should I revert back to

38:26

what my, um, childhood

38:30

told me to do. I'm gonna know

38:32

your thoughts. Love you. Bye. Nicole,

38:34

do you know what the blue zones are? Um, I know that

38:37

there's a Netflix documentary about like there's specific

38:39

zones and like the world where people have

38:41

lived a long life, like they have a

38:43

longer longevity and it's directly correlated to their

38:45

diet. Right. That's at least

38:48

the working hypothesis they have. Yeah. It started

38:50

off as a book. Um, it's one of

38:52

Julia's favorite books and she made me read

38:54

it and it is really fascinating. Um, a

38:56

lot of this stuff, it's, it's very

38:59

true. I won't call it like scientifically dubious,

39:01

but it's very, it's based on anecdotes, right?

39:03

And it's based on large swaths

39:05

and regions and various different types of people.

39:07

Um, but when you're talking about the

39:09

seven day Adventist site, I believe it's vegetarian and I

39:11

believe it is a lot of like non-processed foods. They

39:13

eat a lot of like nuts and beans and stuff.

39:16

And so many of these similarities in these

39:18

places are people have active social lives. They

39:21

have physically active lives and they like eat

39:23

a lot of fresh produce. Nice.

39:25

Um, yes, do that, do

39:27

that. I'm reading a fantastic book

39:29

called a food politics by Marian

39:31

Nestle. Uh, Marian Nestle, longtime academic

39:34

and communicator about food policy issues

39:36

and also nutrition. And one

39:38

of the things that I would always say is

39:40

like, Hey, nutrition science seems to be changing all

39:43

the time and it's confusing and hard. The eighties

39:45

said low fat is good. Now people are saying

39:47

low carb is good. Yada yada. Uh, the

39:49

Marian Nestle said something that kind of really messed

39:51

me up the entirety of human

39:53

history until like world war two was

39:56

how do we feed people enough food?

40:00

That was the nutrition science, right? It was like

40:02

people are malnourished and we need people to work in

40:04

factories and work the farms We need to feed people

40:06

more food and then suddenly became like

40:08

hey, we have a lot of food Obviously hunger

40:10

is still an issue. That's a distribution problem Sure,

40:12

but now we we are suddenly in the weird

40:14

place in human history where it's like, how

40:17

do we stop killing ourselves with food? And

40:20

she said nutrition science hasn't changed in the last

40:22

seven years All we've been saying the whole time

40:24

is eat more fresh produce eat

40:26

fewer animal products Yeah, and that's it

40:28

all the other stuff is window dressing and it's

40:30

because media thrives on controversy

40:33

and new headlines Right. And

40:35

so if you're saying like should I eat less

40:37

meat and go back to like less processed foods

40:39

while I live longer? I'm a doctor

40:41

but like yeah, probably that's been what the science

40:43

has been saying So

40:45

random where a lot of Seventh-day Adventists live

40:48

crazy So I just Wikipedia it

40:50

because naturally and it says Sardinia,

40:52

Italy Okinawa prefecture in Japan Nikoya

40:55

Peninsula Costa Rica Ikara Greece and

40:57

Loma Linda. Yeah, I went to

40:59

the Nikoya Peninsula I went to

41:02

Papa Gio on my honeymoon.

41:05

Ah, it was very nice. I don't see a lot of old

41:07

people But if they hide

41:09

them But no if

41:11

you're like if you're asking the question should you get

41:13

more physical exercise? Have a

41:15

healthier social life eat more vegetables. Yes.

41:18

Absolutely. Do all those things I try

41:20

to do all those things the problem is

41:22

my social life revolves around drinking a specific

41:24

poison Alcohol bleach.

41:26

Yeah alcohol So

41:30

my healthy social life I think there

41:32

could be healthier aspects like

41:35

blue zone Like

41:43

I think we should start with the Okinawa prefecture. Okay, but

41:45

eat a bunch of sweet potatoes Yeah,

41:48

I feel like cultures that eat the most sweet

41:50

potatoes are the healthiest We

41:52

eat sweet potatoes. Yeah, not enough

41:55

on Thanksgiving Covered

41:57

in marshmallows and butter. Hi So

42:00

my husband and I are having

42:02

a heated debate right now over

42:05

if a bowl of cold

42:07

spinach with nothing on it,

42:09

just plain spinach, is

42:12

a salad. If I hear him in the background, I'm going

42:14

to dive left here. I say

42:16

a salad must have three ingredients

42:18

to be a salad, otherwise it

42:20

is just ingredient. What

42:23

say you? I'm curious. It's

42:27

a salad because we see vegetables

42:29

in a bowl that you eat as is.

42:32

But macaroni salad is... Anyway, I decided

42:35

to call the experts in on this

42:37

to save our marriage. Thank you! Bye!

42:40

I'm sorry, I said he should divorce you. I didn't

42:42

know you were in the room. One, two, three. Divorce

42:44

him! What? Oh, I didn't know. One

42:48

of the questions? Is a bowl

42:50

of plain spinach a salad? With

42:52

dressing? There

42:54

was no dressing implied. It was just literally

42:56

a bowl of spinach. A bowl of spinach

42:59

eaten with a fork? And

43:01

she is positing that it needs to be three ingredients

43:03

to be a salad. I agree, I agree, I agree.

43:06

So I witnessed a coworker who, looking

43:08

back, could have had some disordered eating

43:10

anyways, but they would eat just

43:12

a bowl of plain kale with straight balsamic vinegar

43:14

on it as like a lunch. And they'd be

43:17

like, I'm eating a salad. I

43:19

would look at that and say, that's not a salad

43:21

at all. I mean, that's two ingredients. But

43:25

if you literally look at... You can go

43:27

back to history. If you look at

43:29

the origin of the word salad, right? It literally... Sal

43:31

meaning salt. It was salted

43:33

vegetables. So the condimentation of these vegetables, I

43:35

think, is intrinsic to the salad. Condimentation? Right?

43:37

That makes sense. So once you put a

43:39

dressing... If you put a dressing on spinach,

43:41

sure, that's the salad. It's probably not a

43:44

great salad. I don't even like raw spinach

43:46

at all. Me neither. So let's just cut.

43:48

It needs to be like super... Like a

43:50

chiffonade. Yeah, it needs to be finely cut.

43:52

You can put it in there, but it's

43:54

probably like a main green for a salad. No, I

43:56

think my favorite main green is probably just romaine.

43:59

Really? I love room.

44:01

I have romaine in my house 24 7.

44:03

Give me some dress butter lettuce man. I really

44:06

love butter Heavy

44:09

for most dressings are too heavy for butter lettuce.

44:11

It just weighs it down Yeah, it's got to be

44:13

like a light vinaigrette on a butter lettuce like a

44:15

Dijon vinaigrette I think works really well and almost like

44:17

a That's fair amount. I

44:19

make Dijon vinaigrette like most like I probably make a Dijon

44:21

vinaigrette like two nights a week Twice

44:24

a week, which is nine times a month And

44:26

that's a fair amount to make Dijon vinaigrette, it's

44:28

just the easiest it's like a very plain salad

44:30

We're a romaine lettuce or kale

44:33

or baby green not baby

44:35

greens a little gems. Well,

44:37

yeah Those are selling little gems in stores now. Those

44:39

are a big thing. They're good But

44:42

yeah, just plain finishable decidedly not a

44:44

salad not a salad divorce is gone

44:46

through Yeah, the gavel has

44:48

hit the hope you don't have kids trust

44:50

issues for life Well

44:54

What divorce does I Don't

44:56

know I had to go to court ordered counseling after

44:58

the divorce I don't remember what we did a lot

45:00

of puzzles in there like is that why you

45:02

hate puzzles now Maybe

45:08

It just got deep again That

45:10

no, thank you so much to stop and buy

45:12

a hot dog as a standard She got new

45:14

episodes out every Wednesday audio and then every Sunday

45:16

on the video I Look

45:23

hot well, I look hotter than you've ever

45:25

seen you look right now Like I walked

45:28

in and everybody in the office said Wow

45:30

Josh, you are smoking hot there You're like

45:32

who is that? Um, I'm Dreena

45:34

Patrick that a person Yeah,

45:37

I was like considered hot by society standards.

45:40

Oh my god, I'm Dreena Patrick Why

45:42

did that why does that name come in my

45:44

hills and she had dark brown hair and

45:46

bright green eyes and thin lips She's

45:49

a blog now. She was huge

45:51

on the hill. Okay. So yeah, she's like a

45:53

person that people would have said Lauren

45:56

Conrad, okay, Heidi Montag

45:58

and Whitney port. I love There's only Mary

46:00

to Jake out lose the football player. Is

46:02

that Whitney port? No, Whitney port was my

46:04

favorite of that whole I'm

46:08

a I'm a porter I'm

46:11

a porter said I'm a porter said I love this

46:13

order said Oh, yeah, if

46:15

you want to be featured in opinions like Calc rules Give us

46:17

a ring and leave a quick message at 833 dog

46:19

pod one where does that got that one

46:22

really sexy song? so tired of playing

46:26

Playing with my bow and arrow

46:28

for more mythical Every

46:32

week no, it's like I

46:35

keep just thinking of man. I feel like a woman, but it's

46:37

not that no I know I know I know but it says

46:39

something like something out wanting to be a Being

46:42

it we get but get to the chorus Mm-hmm

46:56

everybody