A Hot Dog Is a Sandwich - Sweet vs. Sour vs. Salty vs. Bitter vs. Savory

Episode Date: August 21, 2024

Today's episode was filmed live in front of an audience at Vidcon. We're joined by the Mythical Kitcheneers to discuss what the best taste is --sweet vs. sour vs. salty vs. bitter vs. savory. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

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What's the name of the sandwich? It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich.

It's a sandwich. It's a sandwich. It's a sandwich. It's a sandwich. It's a smoothie. Yeah, I put ice in my cereal. So what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog Is A Sandwich, the show where we break down the world's biggest food debates.

I'm your host, Josh Scherer. And I'm your host, Nicole and I. And I'm Trevor. Woo! I'm Lily. And I'm V. And as you can see, we are doing something very different today. This is the first time we have had all five Mythical Kitcheniers on the same podcast, on a live stage at VidCon 2024.

Give it up for yourselves. Awesome. In your first question, you might be wondering, what's with the sweatsuits? One... It's called fashion, sweetie. I have never heard of it. So there are five dimensions to taste, and we are each representing one of those.

We are going to do a bit of a roundtable debate where we are all going to advocate for our particular taste that we have chosen. We are going to put three minutes on the clock for every argument. Is the clock real? The clock is real. I have an iPhone in my pocket.

I think the clock is like a figment of, it's like not real. Time isn't real. Nicole just watched Arrival. She just watched Arrival for the first time. And so it's really fresh in her head. I know Amy Adams, what a delight. And then we're going to have two minutes for rebuttal. Y'all have a very important decision at the end.

You are actually going to be the applause-o-meter, incredibly scientific to decide who has won today's episode of Hot Dog and Sandwich. Can you handle that? Woo! We love the hit movie Arrival starring Amy Adams. Yeah! It's a great metaphor. Nicole, you're the men's discus finals at the gym.

OK. Gosh, you can't watch that right now. It's like, it's a great Reggie Yeagers is in first. OK. Literally backstage, he was like, can anyone tell me how to record on the Peacock TV app? No, we can't. Guys, the women's 100 meter hurdles are going on right now.

Why are we all here? Josh, it's not important. Nicole, the clock is ticking. OK. OK. OK. OK. OK. OK. OK. OK. OK. Can anyone tell me how to record on the Peacock TV app? No, we can't. As the women's 100 meter hurdles are going on right now,

why are we all here? Josh, it's not important. Nicole, the clock is going to start in three, two, one. Present your argument. Hello, my name is Nicole Inayde. Today I will be representing saltiness as my taste bud or my flavor. First of all, out of all of the rest of the taste buds,

it is the only mineral. It is sodium chloride, I believe. Is that correct? Thank you, science people. And when you look at every single kitchen table in America, what do you see? You see a salt shaker and a pepper shaker. So salt is probably the most important thing

that carries flavor. Without salt, flavors are, they just kind of exist. And of course there's things like Mrs. Dash with no salt, and there's some diets that include no salt. But I'm not talking about that. Whenever you're a chef or a culinary person, the first thing you have to master, aside from temperature and all that stuff, is being able to salt your food well. So salting your food is the first thing to master and once you get that all the other things follow. Being able to season appropriately, being able

to I don't know tempt things the right way. For me it's always been salt first and salt last that's the most important thing. I used to work at a chocolate store and I used to actually host chocolate and salt tastings because I find salt to be one of the most important things in food. Also, salt is able to change textures. It's able to affect things for cooking. And yeah, so I think salt is the most important.

How many more minutes do I have? Nicole, you have 90 seconds left on the clock, but not- Want me to do a dance? I can't keep going all the on the clock, but not... Want me to do a little dance? I can't keep going all the way. Nicole, are you seeding the rest of your time? Yeah, I think salt speaks for itself. I think it's the most important thing from a taste perspective. And, you know, an oversalted thing

isn't the worst thing on Earth, but an overly sweet thing is pretty bad. A bitter thing is horrible. A sour thing, puh-puh. Oh, what the? And a savory thing. Savory is the only one. Mud-slinging. Savory is the only one I could work with, because salt and savory work really well together.

Glutamates and salt are like brothers. We're cousins. So yeah, we're cousins. So that's where I stand. And I feel confident with my arguments. You can stop the clock now. And the clock's officially been stopped. We are going to give it up for Nicole.

Give it up for Salt. Does anybody here want to rebut Nicole's statements? Raise your hand. Who would like to rebut? Who wants to rebut? I just think you're a little overrated. Salt is overrated? OK.

OK. Say more, Lily. I mean, yeah, you are on everyone's tables. But like a little squeeze of lemon, like you need me. Oh, hold. No, now this is only rebutting Salt. I'm not going to say anything. I'm just going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to

say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to say that I'm going to kill them? No. Basically. It's all, life is all about moderation. And I mean, what am I gonna do with American Health Association, man?

I don't have any skin in the game. Just don't eat too much salt, but don't eat too little salt. Just find your happy middle ground. Would you forgive Nicole for trying to kill all of you if she donated $100 to the American Heart Association right now? Yes.

Yeah, Nicole, pull out your phone. I don't have the app. I don't have the app. I don't have the app. I'll do it later. I promise. Pinky promise. Also, what about sweet? I mean, you have too much sugar.

You could get diabetes. I didn't even say anything. Trevor's name. Are you coming after me? You just look so cute in that pink sweatsuit. I had to come for you. I got to say, the sweatsuits were by far the best decision that we made at this VidCon.

This is incredible. Also, I can walk around like this, and people know that this is one of my main personality points. I'm also quite bitter. I think we really did choose things. V being savory is a little weird. That's kind of strange. What do you mean? This is the best one. The thing... Okay, my thing about salt is I think people use it as a crutch, right?

Every single packaged food item in America has way too much salt in it. Way too much salt or just enough salt to get you addicted? Okay, yeah, that's definitely what it is. You yourself, hold on one second, bitter man, don't you yourself... It's pronounced bit-ter-man. Every single time you want to taste a new spice

or a new product, what do you do? In your own palm, you pour a little bit of kosher diamond and you add the seasoning in, in order to taste it. Why do you do that? Why do you do that? Because salt is the baseline from which all flavor harmonies are written. I've said it before. Okay, Nicole.

Yeah! Argument against me. That stops our two-minute rebuttal. Thank you very much. Pretty convincing, actually. Was salt your first choice? Was that your first round draft pick? Was it? I think so. I think that's the one I your first choice? Was it your first draft pick?

Was it? I think so. I think that's the one I picked. I don't remember. Interesting. Who wants to go next? Who wants to step up to the plate? I want to go.

I want to do it. Lily. Give it up for Lily. Okay. The clock starts in three, two, one. The floor is yours. What is a hot dog without ketchup or fries without ketchup? What is Thanksgiving without cranberry sauce?

Come on. I mean, what is lemon custard without the frickin' lemon? So I'm acid. Too much acid. OK, it's better with the lemon. You claim your time. I am acid, and I am sour, and I make you salivate when you think of me. Your jaw locks up when you think of me.

The official flavor of lockjaw. It already did right now. Everyone wants a little lockjaw. It keeps it interesting. I'm interesting. But think about like a taco, for example. You have the tortilla, you have the pollo or lengua. Does anyone like lengua?

I do. It's so salty, it's good. Yeah, but it's too much. Take a bite of just a tortilla, lengua, maybe some cilantro and onion, I'll give it to you. It's fine, it's good, it's salty, but it needs something. It needs that squeeze of lime. It needs that salsa.

It needs that giant fishbowl margarita. So that's what brings vibrance to a dish is me. But yeah, acid comes in many forms and I think we think about like lemons and limes and citrus and like vinegars and pickles, but it's really hidden in everything. Think about a pizza, you don't really think about sour, but you have the marinara sauce, which is a tang to it, but you also have the cheese, which has a tang to it and brings

the dish to life. So it's kind of hidden everywhere. You can use it in like a chemical form. It tenderizes meat. Think about like buttermilk to marinate. It makes meat nice and tender for tough cuts. But yeah, I mean, that's my three minutes. All I heard was milk.

One and a half. And Lily has officially seeded her time. Give it up for Lily. Woo, Lily, woo! Who's gonna take the full three minutes for an argument? Let's find out. All right, a few minute rebuttal on the clock. Who has a rebuttal to acid?

Are we just starting it? Like, we can just start? Okay. Okay, let me tell you about sour, besides the fact that it really sucks, okay? See? Sour not only is yellow, like, one of the worst colors in the world. Okay, this wasn't my choice. Sour just, like, automatically makes you just, like, nauseous.

Like, I can feel it right here. That net crap sucks. Like I don't want that. It's just so overpowering sometimes that I don't like a lot of sour foods. I'm also just like not a candy person. So I don't look for sour. I don't look for sweet. Sorry, Trevor.

I'm looking at you again. Again, didn't say anything. Strays left and right, Trevor. It's just the taste that I don't really look for automatically. I see what you're saying, but unless It's just the taste that I don't really look for automatically. I see what you're saying, but unless it's a ceviche or something that has a lot of Mexican flavors in it, I'm not looking.

Okay, well, next time I make you ceviche, I'm not putting any... Since when do you make me ceviche? You've never made me any ceviche. You only make Alex ceviche, and that's not fair. Would you all forgive Lily if she made all of us ceviche right now back at the hotel? Yeah! All ceviche and that's not fair. Would you all forgive Lily if she made all of us ceviche right now back at the hotel? Yeah!

All ceviche. Everybody keep track. But think about like on the savory side, like a Nook Mom, like it's a Vietnamese fish sauce. Lime. You need lime and it's the best and you can drink it and you need that. I don't want to drink it.

I don't want to. I'm going to drink a gallon. Are you going to drink just gallon when I get home. Are you going to drink just a gallon of lemon and lime juice by itself? And fish sauce. I think you're pretty cool. That's a terrible combination.

I think you're pretty cool. No, I literally did that the other day. I drank the fish sauce condiment that they gave you. Is that what that was? The sources were horrified. Is that what that was? I was wondering. It just looked ugly.

That is great, man. I will say this about sour food. I will say, as a Persian person, there is a lot of sour food. You know, there's always like a twang of sourness in a lot of our stews and a lot of our cooking, even in a lot of like our rice dishes. But I will say it's almost like a tertiary necessity when it comes to cooking.

I find like whenever I'm like cooking something, like let's say birria, I find the vinegar being almost unimportant. Like if I have a birria that has some vinegar in it versus without it, I don't think it changes it completely. I think there's a deft hand for the person that added the vinegar at the appropriate time and let it cook out, let it get a little bit sweet versus one that has nothing in it.

I don't find it when I'm cooking or when I'm eating to be the most important taste factor in a meal unless it's something like sweet and sour soup or are we hot and sour soup or like a tamarind chutney or something. So I'm not necessarily always searching for it, but I will say I am searching. We're going to bring it back to saltiness. A well salted dish I feel has- You're so self-absorbed.

A well-salted dish, you will always find and you will enjoy more than like a soured, properly soured. Okay, okay, okay. Well, okay, I agree. I don't think sour needs to be in every single dish. 15 seconds left on the clock. I don't think sour needs to be in every single dish, but I think it needs to be on the table, whether it's like a drink next to it,

or think about like pickled daikon with your Korean fried chicken. That's so good. It breaks up the fatty. It breaks up the fattiness. I'm the best, okay? It breaks up the, I'm not crazy, you're crazy. Give it up for Lily, give it up for the rebuttal. Lily!

Give it up for sour Persian stews, Gourmet Sabzi in the house, Besson June. Besson June, represent. ["Besson June"] Nicole. What's up, buddy? Oh, Susan June! Susan June, represent! Nicole. What's up, buddy? I got a trip coming up. Where are you going?

Five days across the island of Sardinia. Stop. No way. And here's the thing, I know nothing about Sardinia. I've never been to Italy at all. I took one semester of Italian in college and had roommates that were from Italy for a couple months, but I've completely lost any language. But I really want to at least be able to do the basics.

I want to be able to ask for a check, ask for directions, order the food, and also learning a new language is just great for personal development. Well, that's where Rosetta Stone comes in. Rosetta Stone is the most trusted language learning program. It's available on desktop or as an app, and it truly immerses you in the language you want to learn. Yeah, I wasn't too good in classrooms. Me either.

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That's 50% off. Unlimited access to 25 language courses for the rest of your life. Redeem your 50% off at RosettaStone.com slash hot dog today. RBC has helped millions of young Canadians turn their most likelies into most definatelies, making their ideas happen with scholarships, internships, and skill development, plus resources for artists and athletes. Learn more at RBC.com slash support youth. ["Savory"] All right, who's up next? Who wants to take it?

Who wants to take the rock? You got three minutes on the clock. You know what? I'll go. I'll do it. Let me do it. The clock starts on you. Okay, let me tell you guys about Savory. The fifth taste bud.

Also known as Umami. Who knows about umami? Yeah, that was my nickname in high school. It's fine. It just has like so much versatility. Like you can find it in so many cultures, like in different parts of the world. And it's like the one thing you actually crave naturally

all the time, right? You think about when you first wake up in the morning, your breakfast, you're at the buffet at the hotel, me this morning, I grab potatoes, I grab sausage, I grab, oh my God, what did I eat? Waffles, French toast, what's the first thing you're probably gonna bite? The most savory thing on your plate, right?

Sausage, bacon, maybe if you have some mushrooms in there, some tomatoes, cheese, Oh my God, cheese. You know, that's why you reacted like that, right? Cheese is my favorite thing in the world. Me and Nicole can't eat it, but... You see where it works. You know, the complexity is great. You can mix it with herbs, spices.

It really just enhances. It makes the culinary experience altogether just the best. And it's something you look forward to all the time. And also it has some nutritional value, right? They say scientists and Joshie likes to spit facts at me constantly. It's in what the most important and like fundamental thing that you need, proteins. Cooked meats, I must keep saying bacon.

I don't know why my brain keeps going back to bacon. You don't even need bacon, but it's just like super important, right? You, sorry, I just blanked out. But mainly proteins, like your body craves these proteins and just constantly wants it. Savory, besides it being the best color ever, brown, it's the thing that you really want the most. And I'm all for it.

Like you naturally want it. It's better than sour you really want the most, and I'm all for it. Like, you naturally want it. It's better than sour. Sorry, Lilly. It's not sweet, because I feel like you always are left for more for sweet. Yes, Trev, you didn't say nothing, but I'm saying it for you. I have thoughts, but I'll save them until my time. It's fine. It also works well with salty.

Me and Nicole are cousins. And yeah, savory is just, it's the thing that you look for all the time, constantly. Is that it? These time is up. Give it up for Vee. Honestly? Compelling, compelling.

Vee, that's good stuff, man. That was compelling. You had me sold on it too. It's what you crave. I did my job. Yeah, brondo, it's what plants crave. I did my job. Yeah, brondo. It's what plants crave. All right, who has their bottles?

Anybody who have clocks starting now? Anybody want to step up? I'll step up. You're talking about bacon being savory, right? Savory, it has to do with proteins breaking down to glutamate. But how is that protein broken down into glutamate? Salt.

Salt is the actual thing that makes savory doesn't know, we played college basketball. And give it up for Hoopers. Golden era of women's basketball right now. We love to see it. But no, like if we're arguing for what the most important flavor in the world is, it's the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about.

So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about.

So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's what we're talking about. So we're talking about the flavor of the world. And that's women's basketball right now. We love to see it. But no, like if we're arguing for what the most important flavor is, right? You can say that like Savory's great.

Scottie Pippen was great at basketball. But can you argue that he was the most important player on the 95 Chicago Bulls? That's a tough one. Absolutely. Oh, no, no. The salt players are still very important. Savory's given the assist over to Salt.

You know what I mean? Savory was it... We don't even know where she came from. She didn't even end up there. They thought there were four tastes until like a hundred years ago. And somebody synthesized monosodium glutamate using kelp seaweed in Japan to create the sensation of umami. That's what I was going to say.

Yeah. You took it right out of Lily's mouth. But V.I. Wilskin, because I do crave savory things constantly. And also I saw you at breakfast this morning, you were struggling. You seemed like you needed that food. You know what? You weren't supposed to tell anybody that. I was struggling.

As I was struggling, me and Michaela had some beautiful French toast. Shout out to Michaela. And that was the one thing, the first thing I bit was that French toast, and it was amazing and so worth it. And it's the one, it just satisfied me right away, and it was what I needed to wake up. So yes. I don't regret it.

Did you say the first thing you bit was French toast? Oh, here we go. Oh. Right in slip. Uh-oh. Well, horror. Hold on, hold on. Dang it.

The rebuttal time is up, and the big dog, Trevor, is coming to eat right now. Oh, no. Trevor, your time eat right now. Oh, no. Trevor, your time starts in three, two, go. All right, let me paint you a picture. Is it pink? You're at the Olive Garden, all right? You sit down for your meal, OK?

You get your water, you get your diet coke, you get whatever. You start off with the fried mozzarella. It's delicious. It's wonderful. it's wonderful. It's savory. You go into the main, maybe you're going for your, you know, shrimp fettuccine, whatever you might be doing. But once you get to the end of your meal at Olive Garden,

your meal anywhere, what do you go for? You go home. The thing that they bring out, they bring you out the dessert menu. You're at the Olive Garden and you're thinking about getting the, you know, the triple chocolate layer cake. Okay, it's delicious. What do you get to go with that?

Espresso martini. Delicious. Another sweet. Here's the thing about sweet. Josh, this isn't for you as a sports analogy, okay? Is anyone familiar with the concept of an anchor? You have your relay race and who's your last leg? That's your anchor.

That's your strong point because they're bringing it home. Sweet is the anchor of any meal. It's what you finish everything off with. You've had your salty, you've had your savory, your sour, your bitter, and then you're sitting there and you're like, what am I ready for? I'm ready for my sweets. I'm ready for my dessert.

I'm ready for my yummy treat. And you can't, I don't know, me personally, I can't have any meal without it. I love a dessert menu. I don't care how much I've eaten. You bring me out that dessert menu, I'm going, well, I don't know, let's've eaten. You bring me out that dessert menu, I'm going, well, I don't know. Let's have a look, at least, you know?

I am interested in the bread pudding. Yes, thank you. You're at a wedding, OK? Oh, no. A bond of holy matrimony, OK? What is one of the most important parts of every wedding? One of the most expensive parts? Open bar.

Daddy, daughter, dad. Open bar. Say we. OK, you can't have a wedding without the cake. I mean, it's just, you know, you think about these milestone events in your life. You think about every meal you've had. Every single thing, you've got to have a sweet treat with it.

OK, you're going to the movies. You get your popcorn. What's there with it? Sour Patch. Raisinettes, your chocolate covered raisins. Delicious, delicious. What, I mean let's talk about modern coffee, am I right? How many years we had coffee beans and then they discovered what

if you turn coffee into a milkshake, okay? Oh my gosh. I mean everyone loves it. There's a reason that everyone loves it. Sweet is just, I mean it's everything. I mean I like to it. There's a reason that everyone loves it. Sweet is just, I mean, it's everything. I mean, I like to consider myself an expert. I went to school for this, you know? If someone had a business degree and accounting degree,

you'd trust them with your taxes, right? You'd trust them with your finances. I have a degree in sweets. I went to culinary school for pastry and baking. This is what I studied, okay? I am uniquely qualified to tell all of you sitting here today that sweet is the most important and delicious flavor, and I see the rest of my time.

Mm, wow. Give it up for Trevor. Wow. Give it up for Trevor. Compelling. The appeal to authority on the... Trevor, what school did you go to? I went to the Institute of Culinary Education.

Mm. Big name. Is that Ivy League? Yes. Yes, yes, yes, yes. It's a D1, Josh, actually. We're locking in the rebuttal time right now. Anybody got any words for Trevor? I do.

Trevor, since you invoked track and field and relay races, I would like to ask you who the fastest man in the history of the world is. Usain Bolt. Somebody said it. Usain Bolt. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question.

I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. I'm going to ask you a question. So are you arguing then that Usain Bolt is bitter? He did not. Usain Bolt, the fastest man in the history of the world, was not on the anchor leg, because they did not want the fastest man in the world. They wanted the most dependable man in the world, named Asafa Powell at the time.

Okay, so you're saying that sweet then is the most dependable flavor. No, I'm saying that sweet may be the fastest. No, no, no! No, but it is, it is, it is, it's empty calories. Oh, God, I want an espresso martini No! Jesus Christ, no! But it is, it is, it is, it's empty calories, Trevor. God, I want an espresso martini and a thing of tiramisu right now from the Olive Garden. Yes, you do.

Your family. Dang it. Anybody else got any words for Trevor? Trevor, whenever you have, let's say, some ice cream, what is something that helps elevate the flavor? Rainbow sprinkles. Oh. Boom. Okay Rainbow sprinkles. Oh. Boom.

OK. Thank you. OK. One more, one more, one more thing? Oreos. Reese's peanut butter cups. OK. Oh, oh!

Anything on the cold stone, you know, topping tray. Oh, my god. And if you're about to argue that Reese's peanut butter cups are salty, just don't even. Why not? Why not? They are salty? You're just naming argue that Reese's peanut butter cups are salty, just don't even. Why not? Why not? They are salty. You're just naming things that are so bad for you.

Yeah. Oh, I'm sorry. I didn't realize it was which of these flavor profiles is the best for you. That's true. That's true. I will say a little bit of salt helps with any sort of sweetness.

So I would like to work with you, Trevor. And let's get rid of these three, right? Oh, yeah, yeah, yeah. OK. Whoa. My brother-in-arms! My brother-in-arms! I think that the best single mix in at the Cold Stone Creamery, Nicole, are almonds.

And almonds have trace elements of arsenic, which makes them taste bitter. The most important flavor profile. My time starts now. You cannot enjoy any of these flavors. You are dead. The reason, the reason none of us are dead right now is because bitterness exists on the palate, right?

Everything that your body has inside of it, every sensation you have is merely millions of years of evolution trying to keep you alive. The reason we like sour is because it literally prevents disease, right? Thank you. Scurvy epidemic, I understand. No, no, prevents disease, scurvy, that happens, savory. Like V said, it is your body's want for either probiotics or for proteins because umami is

found in both. The reason we like salt is because it balances our electrolytes. The reasons we like sweet, like a hummingbird, is because humans naturally transmit everything into glucose for energy. However, none of that matters. If you ate the wrong plant 250,000 years ago and you were dead, and the reason you knew

you should stop chewing that plant is because of bitterness. Also, now as humans have evolved, do we have anybody here that drinks something called alcohol? Mr. Alcoholic here today. Alcohol is incredibly bitter. We kind of register it as a poison because it is, but also I think the reasons that we are here today on this stage in a room under lights

in very silly sweatsuits that I regret because I am sweating right now. Add call, everybody. We should have had jorts. The reason that we are all in this, the reason we build cathedrals is because we have sort of transmutated out of that evolutionary need. It kept us alive so we could then enjoy bitterness. Wine is bitter. Alcohol is bitter. You have a nice eggplant palm. Eggplant has a lot of bitterness in it. It also represents humans' ability

to manipulate nature around them. We found bitter things like radicchio, and we said, I can make this better. Eggplant and radicchio, I'm sold. I got last pick and I ended up with bitter, and I'm trying my best. And I am also incredibly bitter. I yield my time. There I am also incredibly better. I yield my time.

There's no light without darkness. There's no pleasure without pain. Nelson Mandela said that. He didn't, but that's fine. Come at me. Shower me with your harsh words. I don't even want to say anything because unironically, you do have the hardest to defend. Yeah.

You did really good. It was quite impressive. That was good. I have a question. When you're drinking said alcohol, and you're making a nice little cocktail, what do you use to balance it? Oh. Oh, various tinctures and tonics and bitters.

You know, Peixio's bitters, I think, are really nice. I drink a lot of old fashions. They have a little bit of sweetness, and they're not too much. Oh, really nice. I drink a lot of old fashions. They have a little bit of sweetness in there. Not too much. Oh, too much. I do enjoy citrus. I do enjoy citrus. A little bit of sourness in there.

Yeah, okay. Also, while you're drinking said alcohol, what do you crave the most? Something savory. I'm gonna go ahead and say chicken wings, probably. Exactly. Chicken wings with a nice lacto-fermented hot sauce. Some tacos. Yes, I am lacto-fermented. Yeah. Exactly. Chicken wings with a nice lacto-fermented hot sauce. Some tacos from?

I am lacto-fermented. Yeah. Oh. I mean, bitters yucky. Ew. Ewie. Gross. It might be the most important evolutionarily,

or whatever the word is that you said, but I don't think it's the best taste bud. I really don't. I don't find myself craving bitter food. I mean, maybe I'll enjoy Negroni every once in a while, but I don't- I've seen you enjoy it more than every once in a while, Nicole.

Hi. Ooh. But what foods are bitter other than eggplant and radicchio? Like, can you tell me more? Like tell me more if there are, if they exist. More, more, more, more. Coffee's bitter. We like that. Okay. Coffee, it's only bitter because caffeine's also kind of a poison. I'm going to use a little bit of coffee.

I'm going to use a little bit of coffee. Coffee is bitter. We like that. It's bitter because caffeine is a poison. That's tough. I once used tea. Tea is bitter because caffeine is a poison. I did once Idris powder with ketchup, and then I... Okay. I did my... Don't do that.

Nobody do that. But then I did my eggs and that was incredibly bitter. I do see your point. Tomatoes were initially really bitter. Tomatoes were bitter? No, not anymore, not anymore, because humans evolved. We evolved and we got better at our craft. And I think it was a testament to the human will that we have turned bitterness non-bitter,

which then means that I lose because they're not bitter anymore. I would like to withdraw from the election. I do. Yeah, we know. It's time. Oh no. Oh gosh. Rachel, you have heard every opening argument,

every closing argument, and every rebuttal. Now it is time to vote for the winner. We have the official applause-o-meter. It's up and running. It's backstage. You can't see it, but we have the... It's Maggie. It's Maggie. It's Maggie.

Yeah, yeah, Maggie got this. Shout out, Maggie. All right, everybody. Everybody who wants to vote for Savory and V being the most important dimension of taste, give it up. Boo. Applause-o-meters all up here. Everyone voting for Sour and Lily. Yeah. I think V might be in the lead right now. Everyone voting for Bitter. Boo. Boo.

Don't give me your pity claps. I can smell it on you. Everyone voting for Salty and Nicole. I think we have a new leader on the leaderboard, y'all. And finally, if this can best Nicole's official applause meter score, I think it's going to be a good one. I think it's going to be a good one. I think it's going to be a good one. I think it's going new leader on the leaderboard, y'all. And finally, if this can best Nicole's official applause

meter score of what was that, a 9.34? And sweet, we won. Everyone give it up for Sweet and Trevor. Oh, that's crazy. Shut it down. Shut it down. Trevor's the winner. Sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet, sweet.

Trevor, what do you have to say? You're the winner. I do think that I probably got the easiest one, because Sweet Food rocks. But you know, it feels good to be here. It feels good. VidCon Anaheim 2024, taking home the W here on the hot dog as a sandwich podcast.

Yeah, feels good. Feels good. You were perfectly set up to say I'm going to Disneyland, and I'm so glad you didn't. Yeah, you did it. Number one sweet place. Will you take me to Disneyland, please? No.

I need a father figure. I don't care if you're younger than me. Uh. Uh... Uh... Hey everyone, our episode of The Sporkful is out now. This one's a doozy, y'all. We had a great time. Check it out wherever you get your podcasts. It's a doozy.

I like that, I gotta start saying that more. This episode is brought to you by Dyson On Track. Dyson On Track headphones offer best-in-class noise cancellation and an enhanced sound range, making them perfect for enjoying music and podcasts. Get up to 55 hours of listening with active noise-cancelling enabled, soft microfiber cushions engineered for comfort, and a range of colors and finishes. Dyson On Track. Headphones remastered by from DysonCanada.ca with

ANC on performance may vary based on environmental conditions and usage accessories sold separately. Your mom hates it when you leave six half full glasses on your nightstand. It's a good thing mom lives on the other side of the country and it's an even better thing that you can get six IKEA 365 plus glasses for just $9.99. So go ahead, you can afford to hoard because IKEA is priced for student life. Shop everything you need for back to school at IKEA today. Well, all right, Nicole.

Well, all right, Trevor. Well, all right, Lily. Well, all right, V. We've heard what you and I have to say. Now it's time for a segment we call Opinions Are Like Castle Rolls. Opinions Are Like Castle Rolls.

Everyone give a hand for Maggie, by the way. Everybody call her Maggie. Longtime producer of this show. Maggie. OK. All right. We asked some of y'all to write down your hottest food takes on these little ballot boxes,

and we are now going to read them to each other. Nicole, you like that one? Yeah. OK, I'm going to read it. Yeah, do it. Stop forcing me to have chips with my burger. Give me fries. Who's forcing you? Give me fries or give me death.

Thomas Paine said that. Who's forcing you? Yeah, fries are better than chips always and forever. I mean, but I will say this, hold your applause. I will say, if you ever have, like, a cold cut sandwich with a side of fries, that's gross. A cold cut sandwich with some chips, like, some really bomb chips.

I really love the Hawaiian luau barbecue chips. Yeah. And a cold cut sandwich with, like, oil, vinegar, pickles, yada, yada, yada, is probably one of the most delicious flavor combinations of all time, so... Yeah. And a cold cut sandwich with like oil, vinegar, pickles, yada, yada, yada is probably one of the most delicious flavor combinations of all time. This is actually just an American person visiting the UK, getting angry.

Stop giving me chips. I want fries. I don't want them chips, bro. But it's OK to put your chips in your sandwich and have fries on the side. Oh my gosh. A heatedness. The IRL.

I love it. I'm a big SPF fan, sweet potato fries. So yes. I just did a little upgrade. Sorry, what potato fries? SPF. What potato fries? She's not getting it.

I got there. I got there. I'm also a big SPF fan. I prefer just to drink sunscreen with my hamburger. Oh, man. I think that's probably why I didn't get very good grades in school. We turned out okay. You ever use the colored SPF? The colorful one? No, but yesterday at the pool, I was just fully caked in white. Yeah, the mineral sunscreen. Uh-huh. Yeah, I saw myself in a mirror and didn't look great.

Yeah, that's all right. I refuse to go to a restaurant that serves burgers and only chips and not fries. I refuse to go to a restaurant that serves burgers and only chips and not fries. I refuse to go to a restaurant that serves burgers and only chips the mineral sunscreen. I saw myself in the mirror. I refused to go to a restaurant that serves burgers and only chips and not fries. I will full on leave and I will protest on Yelp with a shadow campaign and a Belarusian bot farm full of thousands of people leaving one star reviews. Do not cross me.

You know it's late in Vincon when we're talking about Belarusian bot farms. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure.

I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure.

I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm if I find it in my mouth. I hate that so much. And I'm like, yay, human! I actually don't get that grossed out if it's in my food, but if I put it in my mouth, and then I proceed to like,

I'll cry, I don't know, and then I pull it out, that's when I want to rage, quit life and just die. You guys are mistaken. It's really just floss that's already there. Then you just, like, floss your teeth. Mental hygiene is important, she's really just floss that's already there. Then you just floss your teeth. Until hygiene is important, she's right.

Gross. I feel like I eat really fast. So by the time I find it, it's like down my throat. And I'm like, oh, oh, god. I get out like this. And I just feel extremely violated. You don't know how many times we found a piece of hair, like one of our foods, and we try to guess whose hair it is.

It's our own, though. It's between me, Lilly, and Nicole. Yeah. I shed like a German shepherd. We've all eaten so much of each other's hair. It's really upsetting. I don't like it. Too close.

Trevor, how does this taste the worst? Ha ha ha. No, that's tough. I mean, I've worked in restaurants before, and so there's this part of me that's like, I've seen what is going on back there that's tough. I mean, I've worked in restaurants before, and so there's this part of me that's like, I've seen what is going on back there that's not hair and food. Some people can be pretty like, it's kind of scary, what's going on back there? Sometimes you know, and I'm like, ah, there's probably grosser things.

Usually if I notice it, I'll pull it out, but I don't know. I also eat fast. I do also have a Pomeranian, and so I'm eating a lot of dog hair. That's just, it just ends up everywhere. And so, I don't know, I've accepted it at this point. I have reached rock bottom in my life. How many times? And we keep getting back up again.

I was once eating a bowl of KFC mashed potatoes and gravy. They are the loosest, wettest mashed potatoes in the game. And there was about a four inch hair in it. And I didn't hold on as worse. Nicole is there and it was in my mouth and I felt it and I pulled it out and I went. Oh. And I sucked the gravy in loose potatoes.

Oh my God. He's a man of priorities. And I kept the gravy in loose potatoes. Oh, my God. He's a man of priorities. And I kept eating it. But then, since then, I actually reached my breaking point. We were actually rehearsing for the mythical tour. And Stevie Wynn-Levin had ordered food from a Thai restaurant. And she wasn't eating it. And I said, what's going on with that food?

And she said, there's a hair in it. You're welcome to have it if you're OK with that. And I was like, I sure am. This is valuable protein. And then I opened it and it was like the thickest, longest hair. Like it was from a creature. It was like a horsetail hair. And I couldn't eat it.

And so that's, that's on growth, everybody. Thank you so much. People can change their stars. How did we even get here? Oh, I read the next one, did I read the next one or two? I'll read the next one. A bagel not made in the New York tri-state area is just round bread with a hole in it.

Wow. That's you? Stand up. Take pride in what you've written. Yeah. What do y'all think about bagels, Nicole? Well, I think LA and Montreal have fantastic bagels. Stop shaking your head, no.

I think, listen, New York bagels are delicious. I think they have a beautiful chew and a crunch and a flavor that's just indisputable. I'll agree. New York bagels are really good, but LA ones, I mean, they're quite delicious. There are some that are on like the top 10 best bagels in the world.

Something like Bell's Bagels is great. Courage Bagels is phenomenal. Montreal Bagels have made an incredible splash on the culinary scene. And I think you need to expand your horizons a little bit. Sorry. Oh. Spicy. Looks like someone's salty.

Salty shirt. What you guys got? I've never tried a New York bagel. And I'm ashamed to say that. Have you been to New York before? I'm sorry, New York people. Have you been to New York? I've never been to New York. I'm glad I've been to New York. I've never been to New York. I'm glad I've been to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it.

I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it. I'm going to be the first to eat it.

I'm going to be the first to eat it. it's bread, guys. It does its job. It fills you up. Yeah, it has a hole in it. So what? Cheese goes in there. Okay? Yeah. Like, I want that bagel. And no matter what shape or form it is, it's gonna do its job, and it satisfies me. I don't like the phrase cheese hole. But I kind of do.

You're welcome. Yes. Lily, you have any thoughts? I'm not bougie with my bagels either. Like, I'm going down to the Einsteins, but I do get the hype. I've had New York bagels before. They are delicious, but we deserve to have bagels everywhere. We can't just be taking no discrimination against any bagel.

Woman of the people. Okay, here's my hot take. I think we need to start. If there's any bagel that is an artisanal New York made bagel, they've been making it the same way, kettled, boiled, salted, with all the alkalized water, real proper New York bagels, should be spelled with a capital B. Anytime you're eating like a Sara Lee bagel out the bag, which is fine, I've eaten one every day. You should spell that with a lowercase b. And I think we can use that for most foods, like pizza. What are the foods that

are like that right now? What are What other foods are like that right now? It's an example of it. I think pizza's a great example. People like the best pizza tacos even. A lot of people in LA will be like, the best tacos are at this place that serves them for $1.50. Nothing you pay $1.50 for is ever going to be the best thing you've ever had in your life.

They're awesome for what they are. But that's a lowercase T taco. And then you go to one of them spots that's making the tortillas fresh with corn they smuggled in from Mexico. It's been planted there for 10,000 years. It costs $9. That's a capital T taco. I think we should institute that.

And I also don't know how capital letters are used. Kind of weird that we just decided that. There's already a period at the end of the sentence, why do you need another demarcation? Doesn't make sense to me. That's why my caps are off. Trevor, as the resident baker boy, tell us how you feel.

I really love bread. Yeah. Yeah. Yeah. Yeah. I think that it's awesome to appreciate the highest level of something, but I think you reach true enlightenment when you can appreciate every single piece of round bread

with a hole for what it is. And love it all the same, you know? So I love round bread with holes and that's from the heart. Beautifully said. All right, Finn says scallions have a better texture and taste exponentially better than white or red onions. So for how do you feel about this one? Let's start with you.

That's, I don't know, it feels like apples to oranges. Like, I love all onions, much like the bread. No, I mean, I understand. I think that scallions are very, very important, and I think that it's very noticeable when you get a scallion that is not as fresh and crispy. Like, you know, when it's a little bit more mushy, like, I think that that can make me kind of sad. Um... I will say, though, to put this in, like, a very, you know,

universal perspective, if I had to pick to save, like, a white or red onion versus a scallion, I think I'm taking the scallion kiss. Kiss Mary kill scallions, white onions, red. No, it's I'm taking the scallion, I think. I love all alliums. I think they make the world go round. I love I love pickled red onions.

I love you. Oh, is that just happening? Yankee sign. I hate you so much. I hate you red onions. I love, oh, is that the New York Yankees sign? I hate you so much. I hate you so much. That's a real thing that somebody asked me once. I love leeks. I love onions. I love scallions. I love garlic.

I love everything that has to do with the Allium family. I don't think scallions are better or worse than anything else. I think they're their own thing. I don't necessarily, I don't cook with scallions. I finish a dish with scallions are better or worse than anything else. I think they're their own thing. I don't necessarily, I don't cook with scallions. I finish a dish with scallions. And I think that might just be a comfort zone of mine that I need to get out of.

So I'm gonna start cooking with more scallions. So thank you, Finn. If it wasn't for you, I wouldn't do that. So bless you, thank you. Scallions absolutely rip, next. No, I agree with Nicole. Like, I use them in their raw form. They're really good topped on anything.

But a nice scallion oil, like an aromatic oil, is really nice to cook with. But I mean, you can't make French onion soup with green onion. Come on, people. Wait, hold on. Says who? Hold on.

I feel like if anybody would test that, it'd be us. Yes. We haven't done it yet. Yes. We should do French. OK. We should do French. OK. We'll try it. OK. I love that we can get a room clapping about making French onion soup with different kinds of onions.

That means we have found our people. Thank you so much. Let's do it. I think we should do it like an off-alium French onion soup. All the weird alliums that people don't think about. I really want to do that now we're doing it. Try some garlic scapes. Do we?

I've blossomed. Ramp season. Let's go. 2 v 2 onion battle. Dude, wait. This is a tangent. But the other day, I was at Smosh, and none of them knew what elephant garlic was.

Bro. What? I made an elephant garlic reference, and I was like, oh, sorry. Wrong crowd. Oh, my god. Oh, my high sorry, wrong crowd. It's bad. Oh, my high school friends aren't the same as my college friends.

Which is true. How do you feel about scallions, Vi? You guys have no idea. I live and thrive off of scallions. It's like the only onion I keep in my house. I put it on my eggs. I put it on just my bread. I put it in my soup, my Wong Tong soup,

specifically, and my miso soup. It's just a great onion all around. I can have it with everything. Actually, a staple that my mom used to do is just grill the onions directly on the grill. And we would eat it with canasada and chicken and put it in tacos. And it's just, it's always been a staple in my life.

So I actually very much prefer it over any other onion. Fabulous. I agree. I agree. This is a personal favorite of mine. And if you all have rotten vegetables to throw at me for agreeing with this, break them out now. Who's got the cabbages?

I saw you back there with the cabbages. Mashed potatoes shouldn't exist. They are just pre-chewed potatoes. Whoa. I agree. Worst form of potato out there. I love most other pre-chewed foods. It's such a beauty.

Yeah, boo, yeah, boo this man. Mush. Boo yourself. It's the worst way to cook a potato, in my opinion. I think like a french fry, a tater tot, a latke, hash browns, boiled potatoes in a soup, and Korean kamjatang with all the spiced pork neck swimming in that potato, and you're just going to mash it with some butter? Get out of here.

Eat refried beans like a man. Just mash it. OK, this is so rude. Mashed potatoes are like a soaking delicious mashed potato with like almost equal parts butter and cream and salt and a dash of pepper. Just sliding down is one of the most delicious culinary inventions of all time. Is that a mashed potato or a French palm puree, Nicole?

Are you an elitist? Same diff, same diff. They're the same, they're like friends. Like whatever, they just hang out together. But I, oh my God, a good mashed potato is better than a good French fry, for me at least. Something about, I'm sorry, I'm sorry. That is tough, Nicole.

I'm sorry, I'm not perfect, but I am. But I don't know. There's something about a soft, delicate, gorgeous mashed potato versus like a random French fry. I don't know what it is. I just love it. It's silken. It's gorgeous.

And I don't agree with you even a little bit. And I'm disappointed. I'm disappointed to be sitting next to you. No one's more disappointed in me than me all the time. I get it. I agree with you. I love mashed potatoes. I think that mashed potatoes and french fries

are like different things where when you have mashed potatoes on your plate with like a nice juicy steak or it's like a sponge. So like where fries can't do that, you're kind of dipping a fry. But gravy and mashed potatoes, it just absorbs like everything on your plate. You like mush.

Yes. That's all you eat. Mush is the best. Should be your favorite thing. I like bean mush, grain mush, and like mush. That's all you eat. Mush is the best. Should be your favorite thing. I like bean mush, grain mush, and meat mush. I don't like potato mush. How hard is that to understand? I put the meat mush on the crispy potatoes. Josh was literally talking earlier about how he sucked the gravy and mashed potatoes off a hair. I got him sucking it off the hair. I hated it though.

You are all raising fantastic and valid points. I agree. Yes. I think sometimes it just comes to a texture thing. I love mashed potatoes in that first bite, and it does its job. But after a while, I can't stand the mushiness in my mouth. I get over it really quickly.

Fries is quick. It's fried, it's crunchy. You just pop them in, blah, blah, like tic tacs. And it does its job properly. The only time I enjoy mashed potatoes more than normal is when I make it for tacos. Like if I'm making tacos de papa, then I want it to be mushy.

I want that bite of like mushyness with cheese and all these other flavors. But other than that, like I'm cool with just fries and fried potatoes. What can a mashed potato do that a bean puree cannot? It's... The one person... Make you fart!

There's nothing... It makes you fart, Josh. I'm not kidding two queens against each other. A mashed potato and a mashed bean, they're separate and they're delicious, but you don't need to cross-reference them. They are what they are. I really want to make a normal potato pie. Like, instead of a sweet potato pie.

You've said this for years. I know. And somehow I've never done it. What's stopping you? And same as the blue hot sauce. I've just never done it and I want to. You have made a blue hot sauce. Oh yeah.

Terrible memory. Trevor, do you have a thing about, do you have a vital? Yeah, here's the thing. I would just implore whoever wrote this to go to your local grocery store, to go to the refrigerator section, I think near the deli meats, find yourself a tub of Bob Evans. Oh baby. Refrigeratable. Oh baby, he knows.

Refrigerated mashed potatoes, you heat those suckers up, it's like four minutes in the microwave, go sit on your couch, put on an episode of Bridgerton, and just eat those babies out of that tin with a spoon and experience euphoria, and then come back to me and tell me that you still hate mashed potatoes. Yeah. Valid point. Do you want to read one?

Go for it. I got one. This is from a person named Josh as well. There is such a thing as too much cheese. Controversial. Who said that? Who is so brave? Who said too much cheese? Who is so brave?

What is it? Huh, okay. You want to fight? I will be collecting bets for this. I will be collecting bets for this. I will be collecting bets for this. I'm going to do it. Is there such a thing as too much cheese? Let's let the girls that travel with lactate in their freaking bags. My husband has my lactate pills for me just in case. To be fair, lactate doesn't even work for me anymore.

I was so sad. I told him I was going to be a good doctor. I'm going to be a good doctor. I'm going to be a good doctor. I'm going to be a good doctor. I'm going to be a good doctor. I'm going to be a good doctor. I'm going to be a good doctor. girls that travel with lactate in their freaking bags. My husband has my lactate pills for me just in case. To be fair, lactate doesn't even work for me anymore. And I was so sad.

I told Nicole that the other day. It doesn't do absolutely nothing for me. Did you know three pills are for one serving of dairy? I just found this out. Oh. One pill per serving of dairy. Three pills are for, I found this on TikTok. So it must be true. Oh. So we've been doing this wrong the whole time.

We've been doing it wrong our whole lives. Oh my God. Yeah. Oh my God. Too much cheese is never a bad thing, unless you have stomach problems. But I love cheese. Cheese is amazing.

It's so addicting. There's something in it that just makes it taste, and it's crack. It's legal crack cheese. Cheese is amazing. It's so addicting. There's something in it that just makes it taste and It's crack. It's legal crack cheese. Okay legalized cheese At least decriminalized cheese on a shirt treatment programs for cheese I will say this about cheese there might be so if there's like's like a six cheese pasta dish and there's one cheese that's too overpowering, like a Roquefort on there, I think that's when there's too much cheese.

I think when the cheeses are not in balance and they're not harmonious, that's when there's too much cheese. But if you're just like me at 3 a.m. going in here. Like Tony Soprano up to the fridge. Just going in the fridge at 3 a. AM, eating, chewing on a cheese stick. That's not too much cheese. But I think when you're going out to eat or just making a charcuterie board or anything like that, there is a limit.

The limit does exist. There is such a thing as too much cheese. I have only experienced it once, and I hope I never experience it again. What was it? It obviously made an impression on you. I think I was at a ma- What was it? It obviously made an impression on you. Um, I think I was out of ma... What was it? Um, it was a food truck. It was a mac and cheese food truck.

And of course, I was like, give it a monster one. And yeah, I was so sick afterwards. So that was too much cheese for me. I ruined a dish with too much cheese recently, and it broke my heart. It absolutely broke my heart. I was trying to make, like, the best possible lobster quesadilla. I had this craving, and I went out.

And has anybody seen the 40-year-old virgin when they asked Steve Curl what he did on the weekend? And he goes, oh, I just had this craving for egg salad sandwich. And then I went out, I bought the eggs, I bought the mayonnaise. I did that with the lobster quesadilla. And then I had everything.

I made a sauce from scratch, a little smoked paprika aioli with some fermented moretta chili in there. I poached the lobster, tossed it in like some garlic butter. And then just to finish it, I just too much of a handful of that creamy jack cheese offset it and ruined the entire thing. And it was like $30 with a lobster in there. And I will never recover from that.

But that said, there are some good dishes that are like just a whole wedge of cheese. There's an Argentinian dish called provoleta. Oh, I love provoleta. Where it's just a giant. They literally take a thing of aged provolone and throw it onto the parejada, the grill. And they just grill cheese and throw it on a plate.

Saganaki. They light cheese on fire. And those dishes are all cheese. And they're so fun. Que su fendido. It's a great time. So I have a fair amount of respect for it. But it's a time and a place.

Also with anything that has six cheeses on it, just choose the best tasting one and use that. Why are you using Pecorino and Romano and Parmesan and Asiago? They're all like the same cheese. You obviously just wanted to use one cheese. But when you look at a menu and you see six cheese again, let me get those. Oh, it's so exciting, man. Yeah, yeah.

American consumerism desires more cheese, man. Let me get those cheeses. Yeah, yeah, yeah. American consumerism desires more cheese, Josh. I want a 14 cheese pasta. Olive Garden, if you're out there listening, give me the 14 cheese pasta. Did we do that once? I think back in the day on GMM, you did an episode of, is too much cheese. No, I think on Fancy Fast Food, we might have used like 24 cheeses. Really? We did.

Something, and I can't remember for the life of me what it was. I don't remember. We've cooked too many things that we don't remember anything. I'm so glad we have a cookbook so we can just look at it and remember stuff. Anybody have the cookbook?

Woo! Look at that. Shout out to reading. It's fundamental. All right. This is from Donica. Pepsi and milk is superior to a root beer float. PILK!

PILK! No! No! No! No! No! No! No!

No! No! No! No! No! No! No! No! No! No! I used to be like, y'all once, okay? I used to think that pilk was an abomination, but... Insubordinate and churlish. I tasted it, and it's not the worst thing in the world.

Rude and uncultured, they are. It's not the worst thing in the world. It's not. It's not bad. And you just gotta open your mind, man. Just try it. You sound like my freshman year roommate in college. I was trying to sound like the dude. I just remember, Josh, when you made pilk cheese,

and it literally was hanging like a sac, like a testicle, like a sac. Yeah, and you made the cheese. OK, and you made the cheese, remember? A lot of good things. You made the cheese together. We like hung it on the sink to let it like, yeah. For two days.

It wouldn't let me hang it in the parking lot. Kitchen smelled so bad. It was the most disgusting and just rancid thing I'd ever seen. And then Josh ate it, and he said, hmm, this is excellent. The cheese version is bad. The cheese version is bad, but in liquid glass form

with the proper ratios. It's not that bad. Let me go back to testicle-shaped foods really quickly. Lily, the word avocado in English, or awacate in Spanish actually comes from an indigenous Nahuatl word which means testicle because avocados look like testicles and are delicious. I rest my case. What does that have to do with

I'm defending testicle shaped foods. I'm addressing one point at a time. It's like you've never watched an episode of suits. I think that was pretty airtight. I don't know. I don't know anything to say. I grew up drinking pilk, except we called it a brown cow, and weirdly it's like a South African thing, because my family is from South Africa, so I grew up thinking it was so normal

to mix Pepsi and milk until everybody told me that it's disgusting. And I love it, and I stand by pilk cheese. It was a fantastic scientific experiment. And Gordon Ramsay also roasted me for it. And that was very fun. Want to read the next one? I got it. Fruit on pizza.

Yes! Who was that? You didn't put a name on it. Who was it? No! Oh, it was you? I support you. You have people actively booing you. Welcome to my life. What do y'all think about fruit on pizza? Uh. Pineapples. Tomato?

Pineapples. Pineapples on pizza I like. I think we've had banana on pizza with curry powder before. That's rough. That one's rough. That. Swedish pizza, right? Yeah, I don't think every Swede eats that. Yeah, yeah, yeah. I didn't really care for that.

I'm fine with pineapple on pizza. I'm not interested in expanding my horizons. Thank you. Goodbye. I'm not currently taking on new pizza partners. To be fair, strawberries on pizza is actually a hitter. What world are you living in? Yeah, yeah.

The savory one. And the only time I will accept sweet in my life is strawberries a hitter. What world are you living in? Yeah, yeah, yeah. The savory one. And the only time I will accept sweet in my life is strawberries on my pizza. You just got to put a little balsamic vinegar on it and it just does the job. Yeah. Try it, Lilly. Interesting. Very, very interesting. I used to be against pineapple on pizza, but I think it's kind of just like, if it tastes

good, it tastes good. I like like the sweet and the salty. It is a nice balance. And you know what pineapple is? It's a little sour and tart, and it breaks up all of that. You lost, Lily. Give it up. I just touched the bait again.

I don't really like pineapple on pizza. Come on. It's not even that I hate it. What do you like on pizza? I don't know. I mean, like, honestly, like pepperoni. And she, like, I think, like, the more I grew up, I'm like, I think I just like pizza, like, pretty normal. Like, I like a Supreme as well, but like, I don't know.

Maybe I'm not built for Los Angeles and all the insane stuff they're putting on pizza. I just, I don't know. I just like Little Ceasers. I can appreciate like a good pizza and I do like, like I'll try anything and there are a lot of crazy pizzas that I do like a lot, but I don't know. I've never been a pineapple on pizza person, so other fruit probably wouldn't be down for.

I like Figs on pizza. That's good. Oh, Figs. I thought you said Fizz. That's cool, man. That's all right. You can do what you want. You can put pop rocks on it. I like a fig pizza.

Does anybody else have this where they eat pineapple and then it feels like there's an acid burn on the roof of their mouth? I love it. Wait, okay, hold on. Does that mean we're allergic? Are we allergic to it? Probably. Maybe you should get a blood test.

I don't know, but we're not going to stop eating, right? Because it's the best fruit. What? It can break down human skin? That's right. Bromelais. Oh, wow. Bromelain, bromelais?

Yeah, it's the same thing at Tenderize. It's all pastore. Yeah, it's with, I think, kiwi has it, papaya has it, pineapple, and one other thing has it as well. Yeah, anyways, I eat so much pineapple, the roof of my mouth just looks like chopped up raw hamburger meat right now. I'm a big fan.

I love it on pizza. I just think it is absolutely the best fruit. And also, tomato is not a fruit. Tomato is a vegetable. And I rest my case on that. Y'all, that is our time. Unless, Nicole, you want to do one more quick one? OK, one more quick one.

Oh, I think we should really end it on your hamburger mouth. I really think that's a fun note to end it on. It hurts, man. It hurts so bad. This is the last one, OK? Spaghetti burrito. Perfect portable plate of dinner, and you get to eat the plate. Best opinion of the day.

Spaghetti burrito wins the day. Another one. Officially, everybody, VidCon 2024, thank you so much for coming out. Thank you. Nicole, thank you to Trevor. Thank you to Lily. Give it up, thank you so much for coming out. Thank you. Thank you to Nicole. Thank you to Trevor.

Thank you to Lily. Give it up for me. Give it up for yourselves. And thank you. We got new podcasts out every Wednesday on audio platforms. We have to record now, Joe, because this is actually going live on the thing. Out on Sunday. Nicole, tell them where they can call.

You can leave us a message. I can't do it. You can leave us a message with your opinion at 833-DOGPOD1. The number again is 833-DOGPOD1. And now I'm going to do three hours of Nuts.com ad reads. No, for real, everyone, thank you so much for coming out. I hope you all had a rad time. We had such an incredible time. It's so awesome to see everybody's faces and how disappointed they are in you in person with our hot food takes, But this means the world. So thank you all so much.

Thank you. Until next time.