A Hot Dog Is a Sandwich - The Best Things We Ate This Year

Episode Date: December 30, 2023

Today, Josh and Nicole look back through the year and deliberate on the best things they ate this year! 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

This, this, this, this is Mythical. It's time to talk about the best things we ate this year. And no, I'm not talking about that fit you wore to the streamies, Josh. And no crumbs were left, Nicole. I wear man jewelry now. This is A Hot Dog is a Sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense.

A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich. To the show, we break down the world's biggest internet debates. I'm your host, Josh Ayer. And I'm your host, Nicole Inayati. And, Nicole, today we will be having no debates, nor will we be having the biggest internet debates.

This is a year, Nicole, this is a beautiful time of year. It is a year in retrospect where we look back. Sleigh bells ring. Are you listening? I feel like anytime I hear a song sang in that tenor, all I can think is like, that guy's relationship with his wife was probably really bad. Like, really bad. Oh, really?

Like, you hear somebody from that era just be like, sleigh bells ring. And you're like, oh, when he went home, he took out all his stress rates and his family. What's your favorite Christmas song? Justin Bieber's Little Drummer Boy. Oh, minus Christmas rapping by the Waitresses. Can you sing it a little bit? Yeah.

Bah humbug, well that's too strong because it is my favorite holiday. Okay, I like the one where it goes, I'm Justin Bieber. You know what I mean? And then Usher comes in. What I'm saying is. You know what I mean? And then Usher comes in. What I'm saying is it's really important that we don't just keep blitzing through year after year after year, Nicole, that

when we have a good food, a memorable food, the best foods that we ate, we should go back and kind of dream journal it. You know what I mean? So that's what we're using this podcast for. We are going to tell you what the most meaningful food memories we had of this year were. Nicole, kick it off. You want me to kick it off?

Kick it off. Okay. Shake it off. Okay, Taylor. Like Travis Kelsey's girlfriend. I'm sorry. Taylor Swift is her own person. You're so quiet. What's wrong? What?

What's wrong? Oh, I don't know. I was just staring at you. Okay. So, the first dish I'm going to talk about. Let me paint the picture first of all. It's September. It's Rosh Hashanah and you're at my house.

There's about like 30 people crammed into like a condo. I think I've been to Rosh Hashanah at your house. Yeah, you went to the smaller one though, like two years ago. I did invite you to this one, but it was on the day of. And I'm sorry about that. That's right. My dad was like, where's Josh? I'm like, what do you mean, where's Josh?

He's like, you didn't invite him. I'm like, I'm sorry. I didn't know I was supposed to. But yeah, okay. So it's September. It's Rosh Hashanah. And it's a lovely Jewish high holiday. It got about 30 people in my parents' house for some reason.

My mom wanted to host, which I love when my mom hosts because she's like frantic and like freaking out up until like the exact moment where people walk to the door and she just code switches and everything's like hunky-dory and fine. But the dish I'm going to talk about is a little something I've probably talked about on the podcast once or twice before. It's called kalapacha, which translates head to toe because you take the animal, you take its head, and you take its feet, and you cook it for like hours upon hours upon hours until all the yummy bone marrow and like cartilage just gets soft and seeps into this beautiful broth. The meat just falls, and it's just one of the most delicious food

experiences ever so my mom decided to make this for Rosh Hashanah but it's not typically eaten on Rosh Hashanah so I am half uh I'm I'm Persian but I'm from two different like territories in Iran it's like I'm half Kashi which means my mom is from Kashan. And my dad is Tehrani, which means from Tehran. And people from Tehran love calipacha. It's like their thing. That's the food that they eat that makes them the happiest. And so my mom said, Okay, we're gonna have 30 people over, I'm gonna make it for 30 people. The house smelled like a butcher shop in the best way. Like the it was just so unctuous and beautiful. And after our, like,

Rosh Hashanah Seder, my mom, we took everything away and then we put a big pot of that calipacha down. But my mom doesn't make it with the head.

She only makes it with the feet and the tongue. That's the best part of the head. The tongue is the greatest part of the animal period.

And we do specifically beef. We don't do sheep. We don't do goat. Really, because that smells that smells really intense and like not everybody can handle it so um we did that and my mom always has it with a side of raw onion torchi which is just pickled vegetables um lime crusty sangak bread sangak bread literally means bread made on stones sang means stones and um it's just this beautiful spread and there was like a bunch of other food too but everyone was just concentrated on this one thing because it's so special to us and specifically my sister's husband my brother-in-law like he can take down like four bowls like nobody's business and he like revels in eating it like i like watching my brother-in-law eat this dish so much because it brings me so much joy to see him it's

an irl mukbang right yeah so it's intimate it's crazy like like he just goes to town and like he sucks the bone marrow out he like chops it up makes little sandwiches out of it. And it's just something about that dish that is just pure Persian goodness. That's love, though. That's watching your brother-in-law eat it like that. That is watching somebody receive love. True. Not to get all sappy, but it's the end of the year and I'm getting sappy here. No, it's true.

It's like my mom toiling over it for like hours upon hours upon hours and making sure everything is perfect. And you see that come alive when everyone is just going to town on this but i will say it is kind of a a divisive dish because not everybody can handle eating like cartilaginous sure sure sure as as as you can imagine so i actually forced david to take a bite of it. He doesn't eat it? He does not. He eats the liquid. He don't eat no meat? He likes the liquid.

But the actual like feet part that's like been cooked down for like hours. There's something about the texture that isn't for everyone, which I understand. It's kind of like pork ears. Like if you've ever had like, it's kind of, it has a little chew to it. It's really soft. It's like no, it's not a texture that everybody enjoys but i absolutely love so i forced him to eat it and i like made him chase it with like a chalula and lime i'm like just eat it and he did not like it but i will say that is one of the best things i this year i took

down like two and a half bowls myself yo bring me some leftovers next time you know what the best part i will i promise i will the best part is it's so full of, like, collagen and, like, all this, like, bone goodness that your fingers, like, start to stick together and your lips start to stick together, too. And my mom always says, babe, if you have this, you don't need to get Botox or facial freer because all of the collagen and all of the, like, good stuff just goes into your skin and makes you feel revived. So I'd say that's number one for me. Man. Shallows calipacha. I'm going to counter your number one religious high holiday meal with a religious high holiday meal that I ate very recently that meant a whole lot to me. Oh, cute.

We're talking about Deep's mom's feast on Diwali, baby. Oh, my gosh. Deep's mom. When was the last time you ate this? So I probably had not had Deep for anybody that doesn't know is my best friend. He is Indian. We have known each other since we were 12 years old. And I even included one of his mom's recipes in my first cookbook, culinary bro down cookbook

out wherever you get cookbooks or whatever. Nice plug. Thank you. But it was a recipe for pav bhaji, which is a spiced Indian sort of curry that you eat with like leavened bread. Pau is the Portuguese word for bread. And that was like our favorite thing growing up. But I would stay at his house senior year of high school, like three, four nights a week because I'd moved away. And he, you know, classically was like, Mom, I just want to eat In-N-Out and Taco Bell. Sure.

Because he grew up with their food, whereas I didn't grow up with any home-cooked meals. And so I was always just so, so, so curious. I would watch her in the kitchen. She would teach me how to cook stuff. But I hadn't seen them in maybe like six or seven years, hadn't been back to my hometown. And so finally I went back for the Diwali party. And it was like, you know, 40 of Deep's family members. Oh, nice.

And, like, his mom and I just gave each other like the biggest hug when we saw each other. And she immediately starts feeding me. She had the kachori, which are like almost like a tiny samosa ball just filled with spiced potatoes and peas, all the chutneys. But the thing that I ate that like really blew me away was something that I grew up deep and I would eat it out of the fridge cold. And I've always said that Deep's mom is like the best cook that I have, you know, ever eaten from. But there was an internal fear where I was like, I haven't had her food in so long. Maybe that was just this is a person that cooked home cooked meals for me. Yeah, it was like a psychological thing.

And then now as a person who is fully, fully jaded on food, right? And I go to restaurants and I'm like, I'm not impressed. I took one bite of her food and I was like, no, this stands up to any freaking dish that I've had anywhere. The level of seasoning, the attention to detail, like it is just unbelievable. But she made a mug, curry, and rice with mango pickle. What's mug curry? So I'll explain. So mug is almost like a doll, which is like a lemon. Mung bean? But it's a mung bean doll. Yeah. Okay. So it's a green mung bean dal, and the mung beans are like a little bit sweeter. And so this is meant to be sort of like the sweet, starchy reprieve from the subji with the puri that she made. The subji is like the main stew, and it's just this delicious vegetable curry that was super, super spicy.

But the mug is almost like sweet. And then gari, at least in Gujarat, right, means a thin, almost like a yogurt soup with just a ton of black mustard and cardamom and curry leaves. And so it's just this heavily spiced, super tangy, thinned out yogurt that you eat with rice. And the best thing that I had was just a bite of rice with the sweet, starchy mug, the sour, aromatic gari, and then just this sort of blindingly hot and pungent mango pickle, which is the actual mango skin. Does she make her own mango pickle? She makes the mango pickle. She sent me home, of course,

with the thing of mango pickle. The next day, this is tied for second best thing I ate this year. I'll come up with another one for the list, but we went to our hometown bagel shop. Bagels and brew in Mission Viejo, California. Shout out. Is this on your list?

No, no, no. This is just an aside. But for breakfast, we stopped there, went back to their house, and toasted up everybody some bagels with cream cheese. But I put mango pickle on the cream cheese bagel. And Deep's mom came out. She was just like, you don't stop, huh? I was like, nah, dude.

No, impossible. And had a big cup of masala cha or masala chai. Wow. It meant so much to me. And God, I'm still buzzing off that meal. Isn't home-cooked food that's like done good? Isn't that one of the best things in the world? It's unreal, especially somebody who,

I didn't grow up with that from my own parents. And so it's incredible to have this sort of de facto adoptive family. Sweet. And I mean, she immediately feeds me like, not only one of her own, but one of her own who like appreciates her food more because I don't get it as often. grew up next to a uh an indian family myself uh and i believe they were

gujarati too i don't know if i talked about this on the podcast or not but every single day she would feed me a spoonful of ghee before i would go to school so i could be smart makes your brain yeah that's the thing yeah yeah she would be like should i come here I'm like, I don't want it. She's like, you're going to be smart. And so, yeah. Thanks, Usha. I love you. Okay, next. Should I do my food next? Yeah, yeah, do it.

Okay, I have like a list of a bunch. Which one should I talk about next? Oh, this is one that I ate with you. What? Oh, my God. We have so many memories. We make so many memories. I don't sound like that.

I don't sound like that. Oh. I don't sound like that. Oh, my God. Oh, my God. Mickey. Mickey. This is character assassination from the two of you. Okay. So, number two for me.

Are you okay? I thought I broke my chair. Also, this is an audio-only podcast. Which I love. So, Nicole and I look busted. I look really bad right now. My beanie's off to the center and my chair almost broke, but it doesn't matter because you can't see it. Yeah, I brushed my hair and it looks questionable.

Okay, Safi's Pork Kebab. Do you remember when we ate that together? Holy smokes. Do you remember that? That restaurant made me believe in restaurants again. Did it really? Absolutely, yeah. Okay, Safi's is a restaurant opened by this duo.

What are their names again? Ori Manashe and Gabriel... Gerberwitch. I don't know. Gerberbaby. I don't know. But they had a baby and they named their baby Saffron

and then they opened up a restaurant dedicated to their child called Safi's, which I think is the sweetest thing ever. And I want to do that one day. I want to do that one day, except I never want to open a restaurant. But I would like to commemorate my child somehow, someway, whenever I have one.

Okay. Sorry. That was a really weird aside. So. Genevieve Gergis. Genevieve. Genevieve. Thank you.

That was way off. Thank you. No, you weren't. Gabrielle Gerber-Babyowitz and Genevieve Gergis, I think are pretty far. A little bit, yeah. Gerber Babyowitz and Genevieve Gerges. I think we're pretty far. A little bit, yeah.

So we had, so we wrapped an episode of Mythical Kitchen with Smosh's Ian, Ian Hecox. So me, you, V and Ian went to Safi's on a whim after our shoot. That's correct. Do you remember that? That is the quartet. Yeah. And we went and we got some delicious things we got some scallop crudos we got some baba ganoushes and some challahs and whatever but i remember the server saying to us hey there's this thing on this menu that has made people cry and all of us were like what's this fool talking about i'm the real man i ain't cry

after no kebab yeah he was like the pork shishlik has made some people emotional. And I don't know about you, but in my head, I'm like, dude, that's like impossible. Like, what is he talking about? And also overselling the dish. Like, don't oversell it. I was like, you're lying. Like, there's no way that something like kebab can make you emotional. Like, food can do that, yeah, but I don't think I'm going to experience it here at Safi's in a busy, like bustling restaurant. Right. And then we order it.

We have a bite. And I think we all just looked at each other and we're silent for a second. And we're like, oh my God, this is the single most insane bite of kebab I've ever had as a Persian person who eats kebab on the regular. it was mind-boggling to me. And as a Jew, showed you the power of pork. Oh, yeah. Oh, yeah. I wrote about that, too. Let me tell you.

I talked to my therapist. A pork shishlik from Safi's was one of the best bites of food I've had in 2023. It was so delicious. And the fat that was licked by the flames, a little bit singed, and it just melted in your mouth. And then the pork was tender but also had a little bit of chew to it. And it was seasoned with—it was perfectly salted. And you could tell they, like, let it sleep in onion juice for, like, four to seven days. Could you taste that?

And I think they might have also marinated it in yogurt. Could have been, yeah. Could have been. It was just so tender and soft and delicious. Drenched in acid too after the fact. Yes, at the end, which I loved. Same. And it's just whenever you know, you think you know a food.

You think you know a food. You think you know a food. And then you go somewhere that completely turns it on its head. And it did make me a little bit emotional. Do you remember? I do. I was a little bit like, I was like, holy cannoli. This is ridiculous. And I can't believe I'm experiencing this right now. And that was also just a good day with good company. We had a great shoot. We had some drinks. We like I put on a fun little fit. It was his birthday. I put on a little fix. I wear man jewelry now and I ate and I left no

crumbs, Haney or something. You know, it's like indeed. And put on a little fit because I wear man jewelry now. And I ate and I left no crumbs, Hany. Or something. Slay indeed. And what did I write here? I wrote something really funny that says, to all my non-pork eaters, I'm not telling you to break your kosher or halal. But if you do, maybe do it on this. He, he, he, he, he, he, he. I mean, hey, he's from Israel. Guys, it is unbelievable.

If you are in L.A. and if you are around Safis, just go. Just walk in and sit at the bar and order this pork shish. It's incredible. Shout out to all the talented Jews cooking pork out there. Hell yeah. Two of us right here, up top. Bam. No one can see that.

Listen, you know, the pigs are a treat anyways. Pigs are a treat. You know, I agree with that. Okay, okay. One thing is something that we made, that are a treat anyways. Pigs are a treat. You know, I agree with that. Okay, okay. One thing is something that we made, that Lily and I made, that I want to throw out there, and that is the crab curry mac and cheese. Oh, F off. Talk about, wait, did you try it?

You tried it in its full form? I tried it in its full form. To me, that is my single favorite thing. I mean, there's fancy fast foods where you've made, you know, a five Wagyu cheesesteak yada yada. That's all been very good. That's expected, yeah. Exactly. But this crab curry very good. Yeah, exactly. But this crab curry mac and cheese was I remember sitting down with Lily thinking about what

to make for this little like mac and cheese battle, especially because it was against me, especially because it was against you. But I was like, I just want to take a crazy risk and I don't really want to like practice anything. I just I want to go on camera and I want to cook and I want to riff and I want to throw out just like the biggest flavors that we can because that is what I enjoy about cooking. Right. Like with the pork cowbell where you're like that took a dish that you thought you knew and turn it on its head. That's what this whole chase is about. Yeah.

That's like the whole pursuit of food is to find something novel and great. Right. And then that just you're buzzing on a high for like weeks after you have that just remembering that memory and that flipping what you thought you knew about food on its head and like, oh, there's new techniques now, new flavors, new ways to combine things. And so what we had did is we broke down an entire Dungeness crab and we took the leg meat out and then we mixed that into like a pretty classic bechamel with like gruyere cheese and I think a little bit of Monterey Jack just for texture. But then we made this just super, super hot panang curry paste.

And this is inspired. Did you use the crab fat? It wasn't a panang curry. No, it was, oh, we used the crab fat. Yeah. So we took the internal organs from the inside of the crab and we put that into the cheese sauce.

And this is inspired by a dish from Love to Eat Thai, the Phuket style crab curry. I love that place. And so we followed somewhat of a recipe of that, just a ton of galangal and ginger and scallion and garlic and chilies I love that place. of chewy pasta, that little bit of bacterial funk from the cheese, and then just a... in the face of crab gut flavor. And it was unbelievable.

I remember Lily was like having a little bit of an existential crisis as she was cooking. Oh, she didn't trust the process. Because you were just so heavy handed with every pore of crab fat, whatever you did. Be heavy handed with your cooking. You were so... The flavors were so aggressive. and that is what i want and you want seasoned to the edge and you you literally seasoned to the edge it was almost find your point break it was almost so seasoned that it it like made you almost want to like chug water yeah but but it was so good it was so good i don't think a human could eat a whole entire

carapace of it, though. I don't have to eat a whole carapace of that. No, no, no. I think it's one of those situations where it's like, one bite. It was really good, though. I'm not discrediting the incredible work that you did. I think seeing you cook it was also really interesting, too. Interesting how? Just, you like, I don't know. It's like, it's like you were possessed. I felt possessed. I felt possessed by the dream. Yeah. And I love that. Just like taste tinker season, taste tinker season. Yeah, it was fun. Go to the edge. It was fun to see you cook like that. Find the waterfall, jump off it in a barrel, die at Niagara Falls. All right, what you got? Was this number two for you? Yeah. Okay. Let me see. I got so many fun ones here.

Okay, here's a great one. So I have a friend. His name is Nima. And he's the most talented chef I know, aside from you, Josh. Nima's my dentist. And he's also Josh's dentist. He does great crowns. So he's actually David's, like, best friend.

And then, like, I, like, forced him to be my best friend kind of in a way. Not best friend, but, like, friend and then like I like forced him to be my best friend kind of in a way not best friend but like friend you know and um he is pretty much like an encyclopedia of food without trying to be and he is one of the most passionate cooks ever like he is incredible if you want ramen he can make it if you want a burger can make it. If you find a really niche recipe on Reddit in passing, like he can probably make it. He goes and he like ferments doughs for pizza for like three days. And he does like 27% hydration with like malts and stuff like that. And it kind of makes me feel a little bit embarrassed because I'm like, this guy didn't even go to cooking school or like he just picked this up randomly. And's so good at it and he's so in love with it and out of the kindness of his heart he takes i think he takes wednesdays off or

tuesdays off and he invites people to his house like he is just so generous with his time energy and food he like invites like anywhere up to like four to like 10 people sometimes they're friends sometimes they're random people he like makes like, a little dinner party at his house. Okay? He made this dish that, like, changed my whole entire mood. Like, my attitude, like, going, like, I had a bad day probably at work. I had, like, a bad day with my parents or something. And I came to this guy's house with my friends in like sweats and PJs,

hair tied up, chilling with no makeup on. And he made this incredible dish. It was a lamb. It was a tamarind Thai lamb shoulder with Thai basil, Vietnamese mint, homemade nam prik pla, homemade Thai barbecue sauce, scallion pancakes that he made himself. He fermented them. He made a fermented scallion. I think it was sourdough. Was it sourdough? Discard scallion? I don't know. Chili crisp baba ganoush, sautéed morning glory, and pickled cucumbers.

Oh, my God. And homemade pitas. Oh, my God. This guy, he literally presented us this lamb shoulder that he was literally cooking for about 10 hours at 230 degrees. He made his own, like, tamarind marinade. He's, like, this evil scientist genius. And he just opens his house and feeds us. And the way that he cooked, I think it was based off of a dish that we had at Poltergeist.

Which is the lamb neck. It's funny you should mention Poltergeist. Oh, really? Is that on your list, too? Okay. I'm almost done. But think he he's just so talented and again it's that home-cooked food but he it's not cooking like a mom or like a dad he cooks like an evil chef scientist and i'm so i feel so honored to be able to have a friend like that that does whatever he wants with food and like he's not chained by like a recipe or like a job or whatever like he just he cooks whatever he wants and he's like come over and eat it god that's so sick yeah and his instagram's food doctor and you should

look it up and it's really damn good yeah uh nima i need you to stay being my dentist though for being honest you have such a comforting bedside manner and you do really great, precise work. If you leave dentistry to open a restaurant or do food condo, thank God. He will never do that. Unless he wants to. Keep it a hobby. Or keep dentistry a hobby, and then I can be your only patient. I need you, buddy. It's really changed my dental health. Yeah, he's great. He's like a really talented chef. really talented chef. Speaking of poltergeist, Nicole. Yeah, what's up?

What's next on my list, dude? What's next on my list? I had a dish of poltergeist that I was like, damn, damn this dude can cook. So poltergeist, the restaurant inside of a barcade called Button Mash. That's right.

Yes, I did beat Time Crisis 3 or 2. I can't remember. After I ate this incredible meal. Was that the shooting game? The shooting game, yeah. You gotta step on the pedal and then you pop out

and you don't really know who you're killing. You're killing a lot of people. But anyways, this is Chef Diego Argoti, former fine dining background. Then he held this sort of BDSM noise core themed

pasta pop-up in parking lots that I went to. I drank a Four Loko in one of the parking lots one time. That was rad. Only Four Loko? On a Monday night. Yeah, it was just, you know, I just wanted one can to hold. There was nothing else? Well, no. I went to. I drank a Four Loko in one of the parking lots one time. That was rad. Only Four Loko? On a Monday night.

Yeah, it was just, you know, I just wanted one can to hold. There was nothing else? Well, no, I went to the liquor store and deliberately bought a watermelon Four Loko

to drink in the parking lot. He didn't bring you anything else? What? Well, he does, he tends to hand out shrooms, which are legal-ish, you know,

to people in the parking lot. And, you know, he's just a cool, cool, goofy guy. But I finally went to his brick-and-mortar spot, Poltergeist, and, you know, I brought beer for cool, goofy guy. But I finally went to his brick-and-mortar spot, Poltergeist. And, you know, I brought beer for the kitchen, and he invited me into the kitchen.

And we were just chilling there. He's having a full conversation with me while also barking out orders. And he's wearing, like, giraffe ears, like a Halloween costume, and, like, shorts and crocs. That's the kind of guy he is. Also running a very precise kitchen. But he cooks what I can only call, like, drugs food. You know, and I mean that as a compliment. Drugs food. His food is incredibly disorienting in a really great way. But he cooks what I can only call, like, drugs food. You know, and I mean that as a compliment. Drugs food.

His food is incredibly disorienting in a really great way. Yeah, right. But it's also not, like, pretentious, right? It's not like Fergus Henderson or whoever did the meat fruit where it's like, this is pate, but it looks like an orange. Oh, yeah, I love that stuff. It's not cute like that. It is just he takes influences from all across the globe, all across the class spectrum,

and he just puts it into delicious food. And so he made this dish. It was hickory grilled red mullet from Iceland, just a really nice fish that he deboned but left the head and the tail on and just had the filet just super, super heavily spiced and grilled over hickory, which gave it like a dirty smoke. You know, you get that dirty smoking food or you're like, yo, this is almost bordering on accurate. I have a dirty smoke food after this.

Really? Oh, God. But that said, it was paired with a persimmon mole where he was like, yeah, persimmons are in season. I was like, damn, what do I do with this? So I kind of like dried it and roasted it and turned it into a mole. I feel like 50 ingredients in it. And then there was another like a green herbaceous sauce sort of floating in this persimmon mole. And it was one of those things,

like you talked about that crab curry mac and cheese of just like everything was to the edge. Yeah. Right. The fish was to the edge of too smoky, too salty, too acidic. The persimmon mole was on the edge of like too spiced to the point where it was almost bitter and almost kind of like too sweet. And then like the herbs were just oily and fresh and bright. But when you combined everything together, it was just it was an assault on the senses. But in like a really good way, kind of like I mean, if you were to tie it thematically, BDSM and noise core. I was going to say it's like aversion therapy. Almost like that. But I mean, for me, it's like it's the music that I listen to. Right.

It's it's metal. It's metal core, death core. It's to feel something. And God damn, did that it's to feel something and god damn did that dish make me feel something it was exciting what a good chef he's such a good he makes like good like normal tasting food as well that wasn't yeah such good food i had a delicious experience there myself yeah what was your favorite day my favorite dish from there lamb shoulder with the saffron bao i liked i i like that one i i think my favorite was the caesar salad we talked about that with morgan drinks coffee it's like an art piece um but like a messed up art piece um he did this

delicious fish with a blueberries uh blueberry hot sauce i think that i mean that's probably his fish course that he served oh yeah it knocked my socks off yeah yeah guy's an unreal chef and a better friend shout out out, Diego. What you got? Okay. I have two more? How am I going to fit two more in five minutes? We don't need to fit it in. Just run it. You can run it.

Okay, fine. Okay, so I think I talked about this once on the podcast, but it's when I went to Alinea for my birthday and I knew I was going to bring this up. Bougie girl talking

about her experience at Alinea. She ate a balloon. I did. And then he painted dessert on her face and she had to lick it off. No, close. Yeah, fair. I don't know.

I guess whenever you are a culinary school kid, you idolize a chef. And I idolized Grant Ackett's and I thought his story was really interesting. And he was just, again, I don't know what it is. I just love evil scientists, mad chefs like Josh Scherer and Grant Ackett's and Nima. So I don't know what it is. I just, I just love. The Mount Rushmore of chefs. I just, I just love crazy food people.

I think, I think the fact that they can make, I don't know, like extracts out of tobacco and put it into like a dip is like a crazy thing. Like make a balloon out of taffy. That's a crazy thing. So fashion, it's people that push the limits. And then five years later, the gen pop benefits from it. Yeah. And like, you know, it's like, you know, I you know, after a while, I was like, OK, I never thought about him again. I was like, whatever, like it was just a flash in the pan, like whatever. I was like standing him for a second. I was like, okay, I never thought about him again. I was like, whatever, like, it was just a flash in the pan, like, whatever. I was, like, standing him for a second. I was like, okay, there's someone new to Stan or whatever. And then we decided to go to Chicago for my birthday, for my 30th birthday. And my first thought was, I have to get a reservation at one of this guy's

restaurants. He has, like, what, like, six or seven restaurants. And I said, you know what, screw it. I only turned 30 once. I'm probably only going to go to Chicago like five times in my life. Let's make the first one really important. So I like every single day I was looking at reservations to open up on this day. I called places. I emailed places. I talked to friends in Chicago. I'm like, how do I do this? Like, just wait. I'm like, OK. So I waited. And the that um the reservations opened I clicked it and I made a reservation for two and I made it happen and then I walked in and I was so excited I had such I had very high expectations because I'm dude I'm spending money like whatever and then I see it and then we walk in and then they're playing red jumpsuit apparatus face down do Do you remember that song? No, sing it. Do you feel like a man when you push her around?

They were playing that, but on like a strings quartet. Okay. So they were like, and I'm like, where am I? And it was like dark and you were passing by these just extravagant, luxurious people. I felt like I was like in the Hunger Games or something. So we go up to the salon, which is like the top part. We start our meal. And like, I literally felt like I was being shepherded to like a new experience that I've never had before. And that was 100% the case. We had the most incredible, weird, odd, creative, funny food I've had like ever in my life. It was just, they had this course. It was like a fish course with menthol. And I was like, at first I was like,

this is, like you said, dirty smoke. It was like a menthol smoked fish. Like Post Malone blue camel crush smoke in your mouth.

I was like, I'm eating a Newport, but a fish, but it was good. I was like, this is not supposed to be good, but they were able

to make it a delicious bite of food. That's art, baby. That's art. And. That's art. And there was this dip. It was an onion dip where they ashed out like an onion that looked like a cherry of a lit cigarette dropped in there. Oh, my God.

Oh, my God. So they literally served you like a cigarette inside of a cigarette bowl. Oh, God. Like, ashed out. But it was so delicious. And delicious and like I don't know what it was it was just so silly and so fun and so stupid and I finally did it and I just it's like I ticked it off of the box of like of like food you know what I mean it's like I freaking did it it was your skydiving like that was yeah yeah after 30 years after like loving food since I

was 19 years old and knowing that it could be a career, after that and tasting it and, like, you know, at the end they give you, like, this special birthday cocktail where they take Betty Crocker birthday cake essence, they extract it through one of those, like, perfume extractors. Jesus Christ. And then they put it into, like, rosé. And whenever I taste it, I'm like, yeah. It kind of sounds like vomit, but that's— No, it was delicious. Okay, great. No, no, no.

You're happy, I'm happy. The food was good. Don't get me wrong. It was an incredible thing to experience. And I was on a high that I've never been on before. Man. And I will never do it again. I will never, ever, ever do it again.

I checked it off my box and I'm never going to do it again. Nicole, one way to elongate your life, to make it feel longer, is to sort of mark it with these experiences right now that that's for forever going to be they call like uh marking it with sacrality right that is a sacred point a miracle had occurred at that point in your life and you will forever remember that isn't that so silly that a that that a meal no did that it's not silly it's only silly because people trivialize it. No, no, no. Okay. I feel a little silly. Any sort of art, dance, music, fashion, jewelry, paintings,

like these things have been a part of human culture for hundreds of thousands of years for a reason, right? Like these are the things that make life worth living. It can't just be all toil and you die. The worker must have bread, but she must also have roses, Nicole. I made something real good. You made, Nicole. I made something real good. You made something good? I made something real good.

I want to, yeah, yeah, yeah. This is my second. That, I guess, is just me cooking it. But, no, I had a really great fun dinner party that I sort of threw at the Jersey Shore with one of Julia's oldest friends and also her dad. Shout out Ricky Benkoff and Braylon Benkoff and the whole Benkoff clan. But we have kind of made it a tradition. The whole Benkoff clan. But we have kind of made it a tradition.

Anytime Julie and I are up there, we throw just a big drunken food party at the Benkoff's house. And Braylon is getting married. And I was planning on catering her wedding. It might not work out. But we were sort of practicing for it. And I was like, what do you want? She was like, well, I love Mexican food, but I'm also mostly vegetarian. So I want to figure out how to sort of marry that.

And we're in Jersey. And I'm like, not a lot of Mexican people in New Jersey. And so I was like, well, let's use like New Jersey produce to create some awesome Mexican dishes. And so Italian longhots are in season, which are a fantastic pepper. And they are long. They're green. They turn red when they ripen. But they're green and you can roast them whole and just eat them. And so I made Italian longhots en nogada.

En nogada means in walnuts. Walnut sauce, yeah. In walnut sauce. Chile en nogada is typically made with poblanos and what are they called? Tendrils of pomegranate? Pyrriles? Arrows. Arrows.

Pomegranate arrows in a walnut sauce. Tendrils! But I did that with Italian longhots, and we just made this gigantic feast. And that was one of my favorite food memories. And we were just hammer drunk the whole time. Cute. Yeah, oh, man, Ricky got a bunch of top shelf liquor in there. Shout out.

That was really fun. Are we done? I have one more. I think we only said four each, Nicole. Okay, I have one more. We can blitz through it. We can blitz through it. I don't know where it is.

Hold on, hold on. I closed it. Frick, frick. Hold on. I closed it. Frick. Hold on. I for sure have it. Okay, this is something that we made. What did we make? It was the 2v2 breakfast sandwich and it was pork sausage and a maple queenamon.

Remember that? Oh, yeah. We had one of Trevor's friends make this maple queenamon. Mija Bakes. That's her handle. Oh, my God. That is the pastry that is—it's the mother of all—it's the queen of all pastries. It truly is.

And we made a breakfast sandwich with a—it was called the French-ass breakfast sandwich. I remember it. Sure was. With espalette pepper and this beautiful sausage filled with allspice. And I was just really proud to see our kitcheniers make such a delicious food. Espelette pepper and this beautiful sausage filled with allspice. And I was just really proud to see our kitcheniers make such a delicious food. And I think I had to throw one, like, homemade, like, kitchen item in there. No, I love those moments where you get all sentimental at work, though.

Oh, my God. It was nuts. It was perfect. It was, like, crunchy. It was crispy. It was soft. It was hot. It was everything a breakfast sandwich should be.

And it was just so well executed. It was one of those things where I was like sitting back and I'm like, hell yeah. You guys freaking merked it. Nicole earned the gift of pride today. My last one's also a breakfast sandwich. Oh. It was from a restaurant in New York. And I hate New York.

I don't like to go there. I love New York. It's the worst. The buildings are crushing you. The city is just belching hot gas out of its vents that are underneath you hitting you right in the grundle. People are yelling at you

for no reason. Cars are honking. If I can make it here, I can make it anywhere. Dangerous things on bikes. Julia makes me go to Broadway shows and I have to pretend to sit there and understand

and Lithuanian tourists are next to you just like talking on the telephone during a Broadway matinee. No, I don't like that. I like Book of Mormon. Oh my God. I literally saw Wicked

at the theater. I actually liked the end of the first act on Wicked when she like... Yeah, that was pretty dank though. Anyway, so we're passing through New York. We were on our like third New Jersey wedding in the last four weeks. New Jersey? Okay. Man, I can talk a lot about the food

in Jersey. I love New Jersey. I am at home in New Jersey. More than New York. Jersey Shore Jersey. More than New York? I am at home in New Jersey. More than New York. The Jersey Shore, up in Morristown. I am at home in New Jersey. Hate New York City. But we're passing back to go to the airport, and we had like a couple hours to kill. I'm like, we got to go to the city, get something good. I hit up a friend of the show, Kushbusha.

I was like, if I have one hungover brunch on a Monday in New York City, where do I go? She said, Thai Diner, no question. Yes. Uncle Boone's team. Hot diggity. Damn. One bite of their breakfast sandwich, which I would call more akin to a breakfast burrito because it is in a Thai roti,

which is just a buttery flatbread and is filled with fermented sai ua sausage and then scrambled egg and then some sort of pickled greens aioli with just a side of chili sauce or nem prick. And that was unbelievable.

And we also got more. We got Thai tea, babka, French toast, which is stupid. We got this quail egg and steak lettuce wrap dish. Oh, my God. That's right up my alley. Oh, my. I was like, I understand now New York City at least a little bit. We're crammed into a tiny booth.

It's crowded on a Monday. And, you know, it was just bustling. And we walked around afterwards. And I was like, I get the appeal. I like to be here for an hour at a time to eat one delicious meal. But God dang, taste for taste, that is one of the best things I've ever put in my mouth. My brother's literally going this weekend. And I said, if you don't make a reservation at Thai Diner, you're screwing up.

I literally told him, go at any time they are available. Thai Diner is a damn good restaurant. That's some bang, bang, flavor gang stuff right there. Well, Nicole, it's been a hell of a year. That's right, Josh. And we got one more roundup to do, talking about the worst things we ate. Oh, yeah. We'll do that a little bit later.

I don't want to do that right now. No, no. I'm right in the high of all the happy memories we've had. Check back with us. We're going to get real dark. What are you thankful for this year? I am thankful. Did I ask you this?

No chronic illnesses. Did I ask you this on the Thanksgiving episode? I don't think so. Okay, I'll ask you now on the New Year's episode. I'm thankful to have a lot of supportive friends and family in my life, people who understand balance, people who are empathetic towards my faults, and people who praise me for my accomplishments. And I hope I can offer that support right back. What are you thankful for? The ability to wake up every morning

and do what I love and also kind of hate sometimes. Yeah. Because you can't have love without hate. Can't have love without hate. You can't have love without hate. The two sides of the same coin. Yeah. Funyuns too. I like Funyuns. Oh my God, I love Funyuns. Did you see the spicy queso ones I just got?

Yeah, we got spicy queso ones in the kitchen. Can't wait to try them. Girl, have you eaten them yet? Not yet. God dang it! All right, Nicole. I've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the universe.

It's time for a segment we call... Opinions are like casseroles! But hey, before we get to your casserole opinions, we want you to read your opinions about us. This is everybody's favorite segment. Nicole, we polled readers. 100% of them said that this is their favorite part of the podcast. This is reviewer review.

We got just me, that's all, with five stars saying, great podcast. I live in the LA area and tried to use the footage from outside of the restaurants and Mythical Kitchen videos to triangulate the exact location of Mythical Studios. What? Unfortunately, I was unsuccessful, and

yes, I am a child. They have tried to locate the Mythical Studios. Thank God. Unfortunately, I was unsuccessful, and yes, I am a child. They have tried to locate the mythical studios. Thank God. Yeah, yeah. No, hear me out. I'm going to give this five stars. Don't try and locate the studio. Like, it really becomes a sort of safety issue for everybody involved.

Remember that one YouTuber that was shot at a meet and greet? That kind of freaked everyone out a while ago. But also, it's just, you know, this is a lot of private stuff going on here. And if somebody doesn't want to be found, don't try and find them. You know, it was like my mom. It was like I didn't try and find her when she bolted. So anyways, don't do that. But I will say, if you live in the LA area,

if you wait at Burritos El Chavo in North Hollywood for long enough, you will eventually find me. Hi, Josh and Nicole. I just wanted to let you guys know that you missed like eight different factors in the Myth Munchers episode where you did fried chicken and as such I would like to

formally challenge Mythical Chef Josh Scherer to a fried chicken cook-off and also a chance to make him look like a small little man on screen How big is this man? How big are you? Send us a picture with another...

Yeah, I want to see how big you are. Send us a picture but with like a Labrador for... Context? Scale, yeah.

For scale. Because we know how big a Labrador is. And we need to know how big you are. Not all Labradors are built the same. Get an average size Labrador.

That way we know roughly how big the Labrador is. Why would you get... Why an animal why not something that is a constant size the same time always a fire hydrant yeah a fire hydrant yeah stand next to a fire hydrant yeah but labradors love fire hydrants so there's gonna be a labrador in the picture and you might as well have it stand next to you i think all dogs

like fire hydrants yeah but we need a labrador for size oh got it. Yeah. So it's a show. So the show that we make is called Myth Munchers. And in order to fit like a specific time for like ads and stuff, we whittled it down to four. And we know that four is not the only myths that you are able to munch, so to speak. But we choose four because that's a good number for us. And we could fill it up with plenty of time to talk and do stuff. Anything more, too long. Anything less, too little. I also kind of fundamentally believe that once you get down to like the nitty-nitty,

gritty, gritty, you know, the real small, minute details of food, you're working within like a 1% margin. You're making it 1% to 2% better. Let me tell you. Also, people don't know that like the myths that we're munching are not preferences that people have. Yeah. Like we're not like the –

like it's not your preference that we're trying to find out. Everybody has different preferences. These are like as factual as we can get. Yeah, yeah. Like TikTokers are saying potato starch makes your chicken crispy. Let's see about that. Yeah. And also that was the thing that I literally, I will hear somebody say that in a video and

just go BS. Potato starch does not make things crispier. Let me tell you what it does. It burns at a higher temperature. It burns at a higher temperature, yeah. Which makes you think that it's crispy, but it's actually burnt. Yeah, don't like it. So anyways, we kind of had to pick and choose what we do.

But I do accept a fried chicken cook-off. I'm very, very confident in my fried chicken abilities and I would take a lot of people on in that challenge. Bone-in? I'd go bone-in, yeah, yeah. In a challenge.

Okay. Yeah, I feel very confident in that. Hi Josh and Nicole. My name is Luna and I'm from New Jersey. And my fried cake food opinion is something that I've actually been doing since I was really little,

like maybe four or five years old. And what it is, is you take a peanut bar and jelly sandwich, and you dip it into ranch dressing. I've been doing that since I was little, with vegetables and ranch on the side, and then get some ranch on the peanut bar and jelly, and it's actually really good.

Love the pot, love what you do. Bye, Josh and Nicole. Jersey and jelly. It's actually really good. So love the pot. Love what you do. Bye, Josh and Nicole. That's Jersey, baby. Jersey is in the house. Nicole, the land of meatball salads. The land of shrimp Parmesan hoagies. Oh, no.

It's in the house. I had a clam strip hoagie. Clam strip hoagie makes sense. Does it really? It's a deep fried seafood. Yeah, but clam strips are hardly seafood. Are you kidding me? Clams are seafood.

No, but clam strips, this isn't whole clam bellies, right? Deep fried clam bellies. The strip is like, I believe, the adductor muscle that connects the clam to the shell. It's like, it is like a clam scented rubber band. I love clam strips. I could eat them with just a couple of pints of beer. You like clam strips. I could eat them with just a couple pints of beer. You like clam strips. I sort of have this theory that there's

no clam in the strip. And that it's just deep fried batter. And then they put that with sauce and cheese inside the hoagie roll. Oh, really? Yeah, and it's really like you're just eating deep fried sauce soaked batter, which is not bad. All I'm saying is Jersey, you gotta like cut a little bit of slack. There's some weird stuff going on there.

And I love it. So are the rubber bands edible? Yeah, yeah, yeah. So why don't they include them in like the clam meat? Oh, because no one wants them. The only way you can sell them is by deep frying them and serving them to drunk people at little shore bars. We had a lot of clam strips in Coney Island.

I didn't eat one. Oh, I ate a lot of clam strips. I think it's because I had like borderline heat stroke. Yeah, lots of the Coors Lights were for. We were so hot. Why were we? Coors Lights cool you down, clamships heat you back up, hot dogs fill you up, then you go back to the Coors Lights. You know what movie I saw yesterday?

Charlie Day made a feature film. Really? And it was, like, he, it was, like, Charlie Chaplin. Oh. Yeah. Fun. Anyways. You're reminding me of Charlie Day right now with the way you're talking.

PB&J and ranch dressing. You know what I would do? You know what I would do? Let me tell you what I would do. I would just make, I would take a ranch packet, hydrate it with some water. I would add some pectin. And I would just make a ranch jelly. Let's slap that in a sandwich with the peanut botar

and some sliced bread and then I would call it a day. And then I would call it a day. I think there's something important about the ranch

being the first thing to hit your palate, right? The ranch is a dip, not a spread because you put that on the bread, that's going to start

absorbing into the bread. You don't want that. I said make it a jelly so it doesn't absorb. Okay, well, I just don't think the world or our friend

in New Jersey wants ranch jelly I think what they want is what they've been eating I think Luna should give it a shot life is short make a ranch jelly

let me tell you what Luna I think you have found something that you love and that is all any of us are seeking in this world we are finding something to love

finding something to love us and I think that's beautiful you love dipping your PB&J in ranch. I think culinarily it works. Ranch and bread is just the best combination. I would rather when I go to a Mission Star restaurant and I get bread service right and they go, oh, here we have a bread de bourdieu that's been

cultured. No, give me ranch. Give me some ranch for that bread, friend. I had really good ranch the other day. Oh, it was from a pizza place and they served it in like a juice bottle. You know, those like pressed juicery juice bottles. I think it's from Prince Street. Oh, I don't think Prince Street has ranch.

Somebody has ranch. Somebody has ranch. Somebody certainly has ranch, but not Prince Street. Sorry. I'm so sorry for talking out of- Prince Street has a sign that says no ranch. Is that true? Well, I went to Prince Street literally after Thai Diner in New York.

Dessert. Hello, Nicole and Josh. Everyone at Sporting Mythical. I'm Brandon from Philly. And on your latest

episode where you apologized, Nicole mentioned using room temperature cream cheese. I've always wondered who was in charge of ensuring things like

that get done. Maybe we get some behind the scenes or at least some information about who on the team goes about doing the preparation for cooking shows like

yours. Keep up the great work. Thank you. That's actually a really great question. Keep up the great work. Thank you. That's actually a really great question. Who does the prep stuff? Lily. Run them through the workflow. Lily, Trevor, and V. Yeah. They are all full-time culinary

producers and they will each sort of be assigned episodes both from GMM and Mythical Kitchen. Nicole does a lot of the delegating of that and sort of organizational stuff. Nicole is writing a lot of the recipes. I'm coming up with a lot of the recipes. We put those into a prep document, basically, that makes sure everything is accounted for.

And so including writing down cream cheese and then putting a specific marker that says, like, please be room temperature. Things that we need specifically pre-made. If we're braising short ribs, we can't wait eight hours on set. Yep. So they all do that and at various points. They do it incredibly well. And they do it incredibly well. And that's always changed as the show's gotten bigger and we've made more stuff.

Yeah, it used to be just me and Josh. Yeah, it used to be. And then we added in a Trevor and then we added in a V and then we added in a Lily. Yeah, and then your capabilities grow. You get the ability to start recording podcasts on video, which, of course, this isn't thinking. Which I love. We looked terrible. Ugh, so ugly.

Is that a zit? Ugh, yeah, dude. I'm breaking out. But no, it was kind of a natural way that the company grew. And so before, when it was just us cooking and you would need room temp cream cheese, one of us would be like, ah, crap, make sure the cream cheese is out you know or microwave the cream cheese uh but then now we have a you know ornate system of uh documents and a bunch of producers who are also are on camera friends and you know it's uh it works most of the time hello beautiful humans uh my name's megan i um love your energy i have like a family recipe

that has been passed down like a few generations now and i just think it's the most like ridiculous thing ever and everyone i've ever given it to loves it doesn't matter if they're a picky eater they just always like it but it's literally literally like the box of red minute rice, just the white rice with sour cream and shredded cheese. But I'm talking like sharp American cheddar and Monterey Jack cheese, like just the really processed cheese. And then a can of old El Paso green chilies. Yeah. Yum. And diced olives.

Yeah. Literally just mix it all up and put it in the oven. And it's like a fan favorite. Everyone loves it. My family literally calls it rice dish and it's the most delicious thing you've ever had in your life. But yeah, I just want to tell you guys,

love the podcast. Bye! Yum. What a vivacious story. They seem like they have a genuine joie de vivre. I was gonna say joie de vivre. I was gonna say joie de vivre. Joie de vivre drips from your tongue. I was gonna say joie de vivre. Say it. You can say it. You have such a joie de vivre about you. Alright, great. You said it.

Rice dish. Minute rice. Great. I would eat the living crap out of this. Living crap out of it. You know what it needs? Chicken bouillon. I don't think it needs anything. You don't think it needs... Oh, come on. So you got like the chilies, the olives, that's adding a little bit of salt, a little bit of heat. You got the cheese, that's adding cheesiness.

You got the sour cream, that's like a little bit of fat, sort of rounding it out, a little bit of tang. The only thing that needs is chicken bouillon. I think the sour cream is baked with the rice. I think it is, yeah, which is... I don't mind that at all. It's like a tachin, right? Tachin, you sour cream is baked with the rice. I think it is, yeah. Which is, I don't mind that at all. It's like tachine, right? Tachine, you're baking the yogurt with the rice.

Sounds really good and I would eat it when I was under the influence of leaves. Because I can't,

you know what I mean? Nicole out here smoking lawn clippings. You know what I mean? We did smoke lawn clippings once when I was a kid. Just rolled up lawn clippings and smoked it. Do you want to keep that in the podcast? What? Whoa, it's illegal to smoke lawn clippings. You know what I mean? We did smoke lawn clippings once when I was a kid. Just rolled up lawn clippings

and smoked it. Do you want to keep that in the podcast? What? Whoa, it's illegal to smoke lawn clippings now, Nicole? Stop talking about

your traumatic childhood, please. This is not traumatic. That's fun. That's what you did as a kid for fun. You know what I did as a kid with my neighbor?

What? Not the Indian one. Yeah. We would, he would take a magnifying glass and he would corner like little like bugs and he would magnify little like bugs and he would

magnify the bugs until they burn kids torture small animals sometimes a bug we don't like it a bug

I would just watch I would just watch you're complicit they would make me watch shut up please cut that what did I say why is Nicole

telling everybody to cut everything these days I'm talking about rice dish I'm telling you chicken bouillon unhinged add some better about rice dish. I'm telling you, chicken bouillon. I'm hinged. Add some better than bouillon in there.

Cook the rice in the better than bouillon. I'm not trying to change your family. It sounds like you got something you really love, you know, but I swear to God, I can taste it in my mind. And the bouillon has taken that to the next level. God dang, Nicole. What's up, Josh? Nicole, I'm sorry for saying so many objectionable things. You're an objectionable man.

I kind of am. I know what I signed up for. I say this as a defense mechanism, but I don't want to be liked by everyone. And then inside I say that. I'm like, no, no, I do. I do. I do. Yeah. I think I went through that phase when I was in, like, college.

I was like, I don't, I would like to be liked by everyone. But then I realized, what's the point? Yeah. You know who needs to like me? My mommy, my daddy, my husband, and my boss. I don't like when you say daddy. That sounds weird now. What do you mean?

The word daddy has really been co-opted to mean something else. It used to be like a cute. Anyways, thanks so much for stopping by. A hot dog is a sandwich. Thanks for spending the whole year with us, the many years with us's been a good year it's been a good year it's been a great year 2024 is gonna be so much better i think it's gonna be even better than this year you know why why you're gonna get married that's but that's one thing uh-huh what's another reason i was asking you i said do you know why i think we're just growing and glowing and opportunities will present themselves.

And we'll just continue to, you know, grow and glow, grow and glow. Back sure hurts a lot more this year than it did last year. Anyways, tune in next week when we break down the worst things we ate this year. Ugh. If you want to be featured on Opinions on a Casterly, you can hit us up at 833. Gross. Not once. Stop making me laugh all the time.

It's disgusting. Stop it. I'm trying to be serious. For more Mythical Chicken, check out our other videos. We launch new episodes every week. Ah, gross. Ew. We'll see you next time.