A Hot Dog Is a Sandwich - What The Heck Is Gluten?

Episode Date: September 4, 2024

Today, Josh and Nicole joined by Adela Papiez to explore what gluten does to the body! 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. I'm going back to university for zero dollar delivery fee up to five percent off orders and five percent uber cash back on rides not whatever you think university is for. Get uber one for students with deals this good everyone wants to be a student join for just $4.99 a month. Savings may vary. Eligibility and member terms apply. Hey did you know that when the proteins and gluten are mixed with water they form a sticky network that gives dough its elasticity? Sticky network was my nickname in high school. Wait, why? Don't worry about it. 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. Hot Dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host, Josh Scherer.

And I'm your host, Nicole Inayati. What camera do I look at today? I'm looking at you Nicole and Idy. Wait who the heck are you? I am the mythical kitchen intern. My name is Adela. We got Adela in the house because Adela you I'm about to say this as if you're dying you have a very rare medical affliction that makes you uniquely suited for this episode Tell them about let's hip a violence Affliction that makes you uniquely suited for this episode tell them about let's hip a violent It's yeah, I just I'm just allergic to wheat so you're not just allergic to wheat you are incredibly brave But no you said that you wanted to take up this project of finding out the best gluten-free

Flowers for cookies because you have been living a wheat free lifestyle for for life No, I just found out that I have an allergy last year actually. Wow, so you're adjusting to it? I'm adjusting to it. Wow, how's the transition been? It's been tough, you know, no bread. Well, I kind of cheat it sometimes, but I shouldn't eat bread. I do sometimes, so yeah. I eat bread too, even though I'm like on a fake keto diet.

Sometimes I'm just like, fresh sourdough, I need it in my body. So I get bread too, even though I'm like on a fake keto diet. Sometimes I'm just like, fresh sourdough, I need it in my body, so I get it too. I don't have a gluten allergy, I have a gluten sensitivity, and I did like this whole like, I did like a blood test, I did like all these different tests, and they're like, you kind of have it, but you kind of don't have it, so just avoid it.

And like, it's very silly how they're like prescribing these like BS like things when you don't even know what's going on with your own body well I'm curious when you say you you went and did a bunch of tests and they said that you have a gluten sensitivity yeah was that like self-reported like you told them hey no so they they stuck a needle in yeah yeah they drew my blood I also did a saliva test and a poop test I did a gut microbiome. I basically just did a whole panel I did all the panels that you can ever imagine and they're like, yeah So it looks like you have a positive sign and a negative sign

So maybe you should just totally completely avoid it and I'm like, okay That was gluten specifically gluten and then also I did a test to find out what kind of food allergies I have like it was over like 500 foods that you can be allergic to and I found out I'm allergic to oats as well as like wheat bran How crazy? I'm allergic to BS sister, and I'm calling no That is exactly what we're talking about in this episode though is all of the various levels of gluten Sensitivity gluten allergies. I'm just explaining what the hell gluten is, what it does to the body, what it does to foods.

What was your test like? You just did a straight allergy panel and it said like the wheat light, what is it? Do they put lights on there and they light up green if you're allergic? What? No. I've never done an allergy panel. I just feel like crap all the time. No, I was bloated a lot so I had no idea what was wrong with me.

And I went to a bunch of different doctors and they wouldn't test me for allergies or anything like that. They were just like, yeah, it'll go away. And then finally convinced one doctor to do a few tests and wheat came back positive, meaning I'm allergic to it. Which was surprising because my entire life, you know, I was eating wheat and I was completely fine. Interesting. Did it solve your issues? Yes, it did. And it was a blood test. Interesting. I did the same thing, but mine had a thing where it was like green means you can still consume it, yellow means you should stay away from it, and red is like don't ever eat this again. And there were so many things on my-

Is that called a stoplight party? Where like you go and it's like, mm, I'm single, I'm like, and you have the green. Oh, the cups? And then there's like a yellow, which means like it's complicated. And it's like, why would you put that out there? Like, yeah, I have a girlfriend,

but we seem like we're drifting apart. And we're- Awkward. We should talk about what gluten is, because I think people assume gluten just means like wheat But that's not what gluten is no so gluten is a one shout out to Adele who actually did the research for this She did such good research on this you guys thank you So gluten is it's not a single protein found in wheat But it tends to be the name of like the collective proteins that are found in wheat. It is also the

structure, it is the like molecule that gives bread its structure. Correct. So I was actually, Winnie, our editor, was editing a cooking video where I'm kneading out dough and I literally hear her from out in the hall just going like, yeah, you keep saying like elongate the structures of the proteins. I don't know what the heck he's talking about. And so I came out and mansplained it to her in the flesh, which I love doing. He loves doing it in the flesh. But no, what you do is when you agitate

wheat or you agitate any protein, you find the same thing in sausage making. Right. Yeah. We talk about that all the time. You like agitate the wheat and you're physically stretching out and elongating the gluten's and by resting the dough, you're basically relaxing the structures. But it's that strength in the proteins that gives wheat bread specifically its unique rise in shape. Right? But gluten-free, searches for gluten-free diets have increased 600% over the past 20

years, despite the fact that gluten has been in, you know, diets for literal centuries, millennia at this point. Yeah, and it's said that a celiac disease only affects 1% of the population. Correct. And so you're seeing a lot of people, the 1% of people with celiac disease, which causes like extreme inflammation once the gluten gets to the intestines. And like, I got homies with celiaciac I'm sure we all do and like oh man We've all seen seen Dan drink a beer and then just start puking up and we're like Dan lightweight, bro. I figure it out

But I'm more fascinated in the people who identify as gluten intolerant, right? so there's a difference between like intolerance and allergy and celiac disease between like intolerance and allergy and celiac disease. Yeah, yeah, yeah. 100%. But to me it's the, they use an acronym for it, non-celiac gluten hypersensitivity, NCGH,

which is a relatively new phenomenon. I rolled my eyes just a little bit, I'm sorry. It is a bit eye-rolling. I did it just a little bit, not a lot. Because we've all known the people who, I think so many humans are like searching for answers I like you felt bad and you really guess is probably something I'm consuming you went to a doctor they pulled blood said you were allergic to wheat Nicole you did the exact same thing

Yeah, I just poop and spit plus poop and spit I once held a friend's poop vial not knowing it was a poop vial It was like in their trunk, and I like picked it up and I was like, what's this? And they're like that's My stool. That's my stool. That's a sample of it. And I was like, geez you're giving out free samples of this again? Oh no. Yeah, anyways, but there's no like actual medical diagnosis for gluten sensitivity but you see a lot of people who are trying to sort of find answers to why they feel like crap, and then they're sort of reverse engineering, you know, the conclusions to be like, well, it must be gluten. Especially as celiac awareness became a thing, so many people were like, well, if that causes extreme inflammation in people's celiac,

it probably causes inflammation in non-celiac people too. Eric, go, I should stop. The crazy thing is there's so much anecdotal evidence from people saying When I eat gluten, I feel icky, but when I don't eat it, I feel better. Yeah. And so who's to say so much nutritional science is still kind of up in the air. Right. But at the same time, there's no actual hard evidence for this. Right. And so, I don't know, have any of you like, I guess you are now on a fully gluten-free diet, but that's different because you had a weed allergy. So you're gonna feel better for very different reasons What are the main things you notice like after you got that allergy out because it wasn't extreme enough to like

Cause any sort of anaphylaxis or yeah. No, um, I Noticed I guess primarily a lot less bloating a lot less like digestive issues I guess primarily a lot less bloating a lot less like digestive issues Those are the main things and also I can technically have gluten in like rye or barley Oh interesting, but it's just like the wheat like I'm just allergic to wheat. Mm-hmm So yeah, why are you not just jamming on rye bread all the time? I I do at home. I do like it It feels like a very Polish thing as well. Yeah And also you have a panoply of gluten-free cookies in front of us. Can you explain a little bit why you decided to do such a cool experiment? Yeah, during COVID, like many of us, fell into baking. I made these

really delicious chocolate chip cookies and of course with wheat flour. So I've been searching for a gluten-free flour now to make my cookies again, but the mixes at the store either have like a lot of additives or- Totally. And I just, yeah, I just wanted like that control of like controlling, like if I want to add xanthan gum,

I can add it. But yeah, I just want to figure out what is the closest I could get to wheat without it being wheat yeah so I experimented with a bunch of different flowers very cool I am really excited to eat these are we gonna eat these should we them now for eating that yeah you want to talk more about Josh if you want to talk okay if you want to wax more about Josh if you want to talk okay you're not okay you start unwrapping if you want to wax poetic about gluten while I unwrap cookies we can do that because we are both the hosts of the show. Unwrap cookies I'm a wax poetic about gluten really quickly one gluten in baked goods is interesting especially like a cookie where you're not relying

on those protein structures to like hold rise like in a loaf of sourdough or whatever, right? And so to me it like wouldn't matter nearly as much in something like a cookie But we do see a lot of varying different sizes and shapes right here Yeah, and that ball like one is a or the potato potato. That's potato flour and then also chestnut Why does think Josh as because we're both chefs and I wrote a kid's baking book. Why do you think that potato and chestnut stayed in ball form? Because let me tell you the truth, I could not tell you the reason why.

I really don't know. Maybe it's not... It's like it soaks up too much moisture? Because it's so fine? Probably what it is. Well, the chestnut one is interesting because... In the search for so many gluten-free things, there's so many fad diets going around. Which one's this?

This is an oat cookie. There's so many fad diets going around and one of them is paleo, right? Yeah, sure. I remember the almond flour craze of the paleo lifestyle and diet. You look at something like an oat and wheat or rye. They're somewhat similar. You know what I mean? They have similar structures. They're both like grains, grow from like grass.

Potato and chestnut are wildly different, right? Especially a nut, which is not, it's more protein and fat than it is carbohydrate. And so you must just get crazy different absorption rates from like, you know, literally the cellular structure of it. Did you measure these all equally using a Yo grams or do you go? I went grams with all the ingredients. This is tapioca Oh, tell me how you feel about the oat cookie oat flour cookie. Great. No complaints I do have an allergy to this but I don't care right now because I'm stronger than my allergies This is just a tapioca. This is tapioca and chestnut

So tapioca comes from cassava,ca and chestnut. Oh, cool. So tapioca comes from cassava, right? Correct. Or cassava, they'll call it yam in certain parts of the world. Manioc in Brazil, I believe. But it's like a tuber similar to potato. And then tapioca is the finely, finely ground version of it, I believe.

We also have cassava flour as well. We do have cassava flour. We do? Yeah. So I think that's the difference between cornmeal and cornstarch. Correct. I believe so. Damn, this is tapioca.

Tapioca and what was it? Chestnut. Chestnut. I think you get that really delicious chestnutty flavor. It almost tastes like brown butter in a cookie, and I think it makes it super pleasant in baked goods where the butter needs to be nice and brown and toasty. That's pretty special, man. Aw, super, super fatty.

This is fun. Yeah. One interesting thing about the oat flour one, oats have more of like a grain-like taste than flour because all the flour that we get is basically just like bleached. Mill to hell. So flour, like, it's funny when people accidentally spell it

F-L-O-W-E-R because it's the same word. Like they literally called it the flour of the wheat, as in like the most choice part of it, basically like the filet. And so literally the root of F-L-O-U-R and F-L-O-W-E-R are the same in Middle English. So cool. Because they had just invented the process of like,

hey, you know all those coarse brown breads that we'd been making for hundreds of years? Yeah. Good news, we figured out how to just get that internal kernel, bleach the hell out of it, and make fine white flour. So interesting. So it's like a new thing in human history,

but it also, we prioritize in America the growing of hard red winter wheat, which does have a ton of gluten in it, which is one of the reasons people think that, oh, I can eat bread in Europe, and I don't feel as bad. They grow softer wheat with lower gluten concentrations. Interesting, yeah. I remember seeing that all over TikTok.

People are like, oh yeah, whenever I went to Europe, like I noticed I could eat all the pasta I wanted and all the pizza and I never got bloated. We gotta talk about that though, because that's, I got a lot of thoughts on that one. What are your thoughts? I would love to know your thoughts. I just wanted to say real quick, the like American flour, it doesn't taste like much, right?

It's the most base, like pure, unflavored starch. If you get heirloom wheat flours, or even using something like oat flour, you get more flavor. Like grist and toll? Like grist and toll, right? But the European gluten-tolerant phenomenon is something that I am utterly fascinated with.

It's so funny. And this goes hand in hand with the general European vacation phenomenon of, oh, I ate pasta and pizza every single day, and I lost two pounds. I go back to America, it must be all the additives. You were walking. You were walking.

You were walking around the city you've never seen before and exploring the sights. You weren't at your job. Yes. Where you had stress and you're just, right before this, I love my job. This is an easy thing that we're doing. Yeah. I just ate two Reese's peanut butter cups outside because I didn't want to do this. Just because they were outside. Yeah, I love what I do. I'd rather be walking around Italy. You know what I mean? Yeah, well, yeah, well, I'll

be. That stress is going to like come in, you know, different forms. The gluten thing, I believe is the exact same. You feel better when you're on vacation because you don't have stuff to do You know There's this kind of general anti-scientific idea that like any additives Are bad a lot of the additive to American wheat are literally like folic acid and which your body needs Yeah, vitamins that are meant to fortify sure I think it's simply a calorie density thing I don't even think the amount of added sugar in American foods necessarily comes into play. I don't think it matters. I think you're just sort of eating more of it. Yeah.

Nicole, I'm going to Italy this summer. Oh well, sounds fab. Can I come? Absolutely not. But you know that sense of anxiety you get when you try and order food in a different country and you don't know the right words? Oh my god, of course. Happened to me on my last international trip. Well, no more embarrassment to be had, Nicole, because I've been practicing my Italian with Rosetta Stone. Rosetta Stone has been a trusted expert for 30 years with millions of users and 25 different languages offered. With Rosetta Stone, you get fast language acquisition, speech recognition, convenience, and all at an amazing value. That's right, you can get a lifetime membership

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You really learn to speak, listen, and think in that language since there aren't any English translations. You'll be picking up a new language with words, then phrases, then sentences for better long-term retention. It's so immersive. So don't put off learning that language. There's no better time than right now to get started. A Hot Dog is a Sandwich listeners can get Rosetta Stone's lifetime membership for 50%

off. Visit rosettastone.com slash hot dog. 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. Tell us about this cookie you're trying. This is the Teff flour one. What were your findings with Teff? Teff was, it came out, like right when it came out of the oven, it was very tough and

crumbly like right off the bat, which was surprising. It's also a very dark flour. Yes. If you can see it's like. It's almost like a brownie. Yeah. It looked like I added like cocoa powder or something to it. Yeah, teff flour is used a lot in Ethiopian cuisine It's using injera, but they ferment it so it gets that sourdough spongy deliciousness

I love you guys know what happens when you eat non fermented teff I'm gonna get I'm gonna take a guess. I'm gonna take a wild guess. Um, you will get explosive diarrhea. Yeah, correct, correct Correct. Yes 10 points. Did I do something bad? No, dude, only if you get explosive diarrhea. Yeah, correct correct correct. Yes Ten points for Gryffindor. Did I do something bad? No dude only if you hate explosive diarrhea No, there's actually a fascinating Didn't this happen with Gwyneth Paltrow? Adela welcome to the podcast. Didn't this happen with Gwyneth Paltrow? Yeah, this happened with goop somewhat recently so Teff is in Ethiopian grain that is super drought resistant and it's basically one of the reasons that

Ethiopian grain that is super drought resistant and it's basically one of the reasons that Ethiopian agriculture is able to like raise the country out of famine. I believe during the 80s during like the Civil War right or the military derg I think it was it was called but the Teff is such a resilient grain and Gwyneth Paltrow and Goop were basically trying to quote find the next quinoa which is already an indigenous grain in Bolivia and the Andes. And they were like, you know, teff is the new super food. You gotta get on this. You gotta get on this.

And they were just boiling the teff and eating it like couscous. And then they were experiencing wild stomach pains. And then it turns out that you should ferment teff flour, as every Ethiopian cook does to make injera bread. Correct. Because it like breaks down certain, yeah, certain compounds. Compounds that make you poop your pants? That make you poop your pants. This is a teff one? The dark one over there.

I like it. I like it too, but we can't eat too much of it. What else? Which one was your finding for the best gluten-free flour mix? Can I try the buckwheat one? You can go for it. Hell yeah, dude, I love buckwheat flour. My favorite noodles are made with buckwheat flour. Soba noodles? So I think soba noodles are the best noodles on the planet. What? Have I never said that to you? No, that's the thing to say.

You have soba noodles? I haven't had them, but I've heard of them. Yeah. Go to a Kaz on Sautel. Oh, I've had that before. Please, it's underrated as hell. So tell us about the cookie that you found to be the closest to a classic wheat chocolate chip cookie. The oat was pretty up there. So what I found was buckwheat oat and cassava flour all had very similar properties to like a wheat cookie. And I found that mixing any of those with tapioca Gets it the closest to wheat and this tapioca gives it the spread. This was the original tapioca cookie, right?

That's pure tapioca. Yeah, and it's huge and it just spread like crazy Which we can try it's really good. It's really chewy. Yeah. Yeah, correct. It's bad boy open, dude This is fun. Can we just eat cookies on the broadcast all the time? I think it's a great idea. Delia, can we pop some cookie cookies on that? Yeah, of course, I had a great time. If you do it silently, yeah. I can't promise that. Ooh, the buckwheat tastes good. It tastes the most chocolatey out of all the ones I've tasted.

It's like the flour is just not even, it's like non-existent, it's like air. It's just chocolate and butter. Yeah. So adding tapioca to any of those three makes a really good cookie. And then you can also add either chestnut or banana flour to those for like a little flavor. Oh my God. Banana flour. Banana flour, yeah.

Wow, the banana flour. So I cheated a little bit and I tasted these yesterday. Some of them, just not all of them, but just some of them. And the banana flour cookie was so good, I could not stop eating it. It was an actual problem. We do, yeah. The banana flower cookie was nuts. Like literally, let me see if I can find it.

This is fun. So there's this idea that maybe in Europe there's slightly less gluten in the bread, but it doesn't account for the anecdotal evidence of people saying they can eat bread there and not elsewhere. That's interesting. There's also this idea that in America, the flour is milled earlier, so potentially like active- So it's a young grain.

Yeah, sorry, no, no, no. It's milled and then it sits for a while and all of the active bacteria in it is killed, so you're eating dead flour. But most of this stuff is somewhat ascientific and doesn't actually have any real backbone to it. Yeah. That's still fascinating. People's anecdotal claims. This cookie's about to blow your mind.

What is this? Banana flour? This is a banana flour. This, whenever Adele showed me this cookie, I was like, yo, this is next level. Guys, there's so many cookie crumbs. I love this. It's okay. This is the best day. This is how we get ants. I recently had a banana flour product. This is the best day.

This is how we get ants. I recently had a banana flower product that I'd never seen before. Was it in a wrap? No, it was a cracker. They're making Cheez-Its with banana flower. I have no problems with that. This tasted better yesterday. This still tastes good though.

It's really delicious. I love banana, so I love it. Are you tasting a lot of banana from this? No Wait until you swallow. Why does it taste a little bit burnt? I don't know. Well, okay So the banana flour because of the sugar because the sugar content in the bananas Is that what it is? So but like all this has sugar content while the bananas have more sugar. No, I'm saying bananas are sweeter Well, there is it's probably green banana flour, right? I what did you use? It just said banana flour

Google banana flour real quick. Yeah, cuz Maggie crackers. They also tasted burnt They said they're using green green banana flour, you're right. It's made out of green bananas So they're starchy so green bananas are starchier than regular bananas, but they still do have sugar content in them 100% But everything I'm curious what the actual starch to sugar content is from like banana flour, because I once had this question of like, are ripe bananas more sugary or have more calories than unripe bananas?

Because if something tastes sweeter, it generally means more sugar. But all that's happening is the starch from an unripe banana is converting to sugar via chemical process and so there's no you know energy lost or gained in the system it's just converting from starch to sugar right because all carbohydrates eventually convert down to sugar in your body like how digestion works but that is a fascinating flavor wasn't delicious we

have found ways to turn so many things into flowers The cool thing about these cookies It's like the NBA dunk contest. Oh, he's bringing it back to sports. Sorry. Bring it back to sports. No, no NBA dunk contest The lowest you really score a dunk is a six out of ten because if you're good enough to dunk a basketball That's still worthy of a six out of ten all these cookies even if they're worst. We haven't had some of them They're at least a six out of ten. All these cookies, even if they're worst, we haven't had some of them, they're at least a six out of ten. Correct. You can live a happy lifestyle gluten-free. Yeah, I mean, we're living in 2024 and thank God that there are so many different options

for people that are gluten-free, are celiac, are X, Y, and Z. What do you think the best gluten-free bread alternative is? Cauliflower thins from Trader Joe's. Really? What? What is a cauliflower thin? It's cauliflower, cheese, eggs, and a little bit of tapioca flour, and it's phenomenal. It's like a wrap.

It's a literal disc of cauliflower. We just tried the banana chestnut combination. My God, is that a damn good cookie. It's good. That is awesome. Yeah. You should, Adeela, good news, since you made this on company property and I know your internship's ending soon,

that we own the IP rights to this. So if you try and sell it anywhere, we will cease and desist you. Okay, I'll keep that in mind. This is my favorite gluten-free. Tell us about it. Tell the podcast. Tell the people where they can find it.

I don't know, actually. What's it called? I How do you pronounce that? Skaar. Skaar. We've got an umlaut over the A. Which means Skaar. European what that means? I don't know. I I don't know but I Actually had it for the first time in Poland and then I found it here. So this I mean, it's definitely like a European brand You can get it here. So this, I mean, it's definitely like a European brand. You can get it here. They have really good like ciabatta rolls.

I don't know what they use, but it tastes exactly like bread to me. That's awesome. I feel like we've really improved gluten-free. We've changed a lot from like the OODIs and the UDs of the world. I say OODIs, UDs. I think OODIs.

Oh, UTIs. Uudies? Udies? I think Oudies. Oh, U-T-I. U-T-I's. U-D-I? U-D-I. Apostrophe S? Yeah. The, you know, like I love, I love Oudies and I thought it's still, I think it's delicious, but I think the innovation and the ability to find all of these cool flowers and all of these

incredible ways to incorporate gluten-free stuff into things makes it really, really easy. But I will say this nothing's better than a regular cookie what am I eating right now you gotta eat the potato cookie well maybe this will be better than the regular cookie I don't want to you gotta eat a potato cookie Nicole I don't like this at all it tastes like don't taste like culture for Passover oh my god tastes like a one it tastes like canned macaroon yeah like a canned macaron there's no coconut in it if you let the saliva well up in your mouth, it does turn to mashed potatoes. Wow, it tastes like those chocolate chip macaroons we get for pasta.

It's so Eastern European tasting. It really is. I really don't like that. This is your heritage. Yeah. I really don't like that. I was going to say, Jules and I were actually talking about, like, if we had to go gluten-free, what would we do?

Why would you even entertain that? We just talk about BS all the time. That's why we work. But we were talking about, like, if you had to, like, choose one cereal grain only to eat for the rest of your life, right? Or, like, one carb for the rest of your life. What would your guys' answers be? Like one carb, if it was like noodles, bread, rice,

rice noodles, corn, corn slop, corn disks. Pasta. It'd be pasta. I love pasta. It'd be like, strandy noodles. I know. Bothados? Rigatoni?

Just rigatone? I would eat rigatoni for the rest of my life if I could. I would, potatoes are a good one, now that you said that. Does it have to be- Very Polish of you. Yeah. Is it just like potato or like does it include sweet potatoes? Like is it all potato? I think tubers are so different tubers deserve to be in here though because that was like the way no No, because like they were literally grown and exported around the world so potatoes didn't exist in Europe until the late like mid 1500s

Right because it was a uniquely American product from Peru. And it was literally only exported back. So they're like, oh, what a cheap way to feed poor people. And so potatoes deserve to be there. I would say yes, sweet potatoes do count. Cool, then I'll go with potatoes. What about you? Just straight bread, man.

Simply like, like strictly flat breads. You like flat breads? I give me a flat, like, strictly flatbreads, in fact. You like flatbreads? I give me a flatbread, I think a flatbread can do anything that any rice could do. Really? Don't need pastas, give me the sauce and a flatbread to scoop it up,

like roti and subji. No, no, no. I think that is the best. For me, it's like, if it was my last day on earth, I think I would eat pasta for every single meal. I really would. I just love the, I love, is it like Derm wheat, semolina? Whatever it is, it's just phenomenal.

I just, it's the one thing I miss since I've been like, like keto-ish since December. It's the one thing I'm like, damn, none of these like chickpea pastas, none of these like heart of palm pastas, like nothing really stands up to it. I miss it a lot. Have you found any vegetables that substitute for pasta, a la a zoodle? No, I don't zoodle. I haven't zoodled.

No. Spaghetti squash. It is neither spaghetti nor squash. I like spaghetti squash, but it is neither spaghetti nor squash. It is its own complete- Coleslaw potato. Which I love. I love coleslaw.

I love coleslaw potatoes. I love coleslaw potato spaghetti. I love coleslaw potatoes I love coleslaw potatoes with some tomato sauce. I mean there's no problem But yeah, no nothing is the same as pasta nothing ever will be I think there's a very good international gluten-free bread like product that I actually went to a gluten-free like a specific restaurant for celiacs is one person with celiac in the Group and they were like I don't trust any other restaurant to just give me a corn tortilla, and they had to make it all about them. But anyways, we went to this gluten-free restaurant. That was pretty packed. It was in Culver City,

and they brought out their bread course that was like grilled with olive oil and served maybe with a bruschetta-y thing. And I tasted it, and I was like, that's such a familiar texture. And I asked them, and it was cassava, it was pão de queijo, the Brazilian cheesy bread. And they just made a whole loaf out of tapioca

and like cheese. And I was like, man, there are so many regions in the world that have awesome products that stand alone that have nothing to do with wheat. Totally. And so you can look at like, you know, so many, I would, if I were you and not eating gluten, I know this is more of like a carp thing.

Sure. But not eating gluten and wanting pasta, like I just eat chow fun all the time, man. I love rice noodles. Yeah. Soba, buckwheat noodles, I think it's the best in the world. So there's so many products out there, but you kind of have to like search internationally,

you know, for different things that are eating. Green banana flower, what a unique find. My tummy hurts. Oh god, the gluten's coming. Oh no. It's the Teff. It's the Teff! All right, Nicole and Adela, we've heard what you and I have to say.

Now it's time to find out what other wacky ideas are rattling out there. It's time for a little segment we call... Opinions are like casseroles! Did you like our singing, Adela? You have to say yes? Yes, I did. There's so many crumbs everywhere and it's causing me so much anxiety. They're stuck to my elbow. There are so many crumbs everywhere! I'm gonna start tracking ants inside my clothing.

We've had ants. Yeah, well, you know. I'm also covered in random miscellaneous bug bites. Let's get to that first opinion. Let's do it. This first opinion also is coming from... This call is coming from inside the house. It's from someone who co-edits this very podcast, and also is a producer on another mythical podcast,

Dispatches from Myrtle Beach. I'll let her take it from here. It's low. It's Logan. It's Logan is Logan. What are you doing? When I saw that you were recording an episode about gluten, I could not resist sending in a voicemail. I know the title of this episode is something like, what the heck is gluten? I'm not here to answer that because I know that you guys already did it. I also don't really know what it is.

Well, listen to the podcast to find out. I cannot eat it. TMI, I had to go to the hospital twice in college for constipation. So yeah, can't eat it. Sorry. And you know what? I may or may not have shared that story with a couple co-workers, but I'm not ashamed. Anyway, I also have a little pitch for you guys. As you guys know very well, after kitchen episodes, there's

a ton of food for a crew to eat. And very rarely can I eat it, which is no one else's problem, that is my problem. It's just a little sad. So here's my selfish pitch. You do one mythical kitchen episode involving gluten-free food somehow. I don't know if it's like regular versus gluten-free challenge, something like that. You don't even have to air it, just so I can feel included. This is just me being jealous of everybody else.

Anyways, thanks for letting me shout my gluten-free grievances into the void. Bye! I love that instead of talking to us. Logan, we have an open door policy. This voice message could have been a slap. Or come talk to us in our office. Yeah, we're humans. Come talk to us. We literally work next to each other. How about this, Maggie, on this podcast, we're going to comment on our own YouTube video saying, should we make a gluten-free episode and if it gets 2,000 likes Nicole 2,000 likes and we'll do a gluten-free mythical catching episode deal whatever floats your boat, okay deal. We'll do it. We'll do it

Also, we love you Logan. We'll eat the Logan. We love you. We're sorry that you feel excluded You know who else feels excluded Dylan Dylan Lloyd vegetarian cam up Yeah, I literally sometimes I look at him and I go, hey, this is vegetarian, you can eat this. I don't do that for you Logan. Logan, we didn't know about your chronic constipation problems. I knew you were a vegetarian. And I wish we didn't know that.

I didn't know that. Hi, my name's Tina. Sexy. Love this, Tina. Tina Marie, actually. And what I want to know is my food casserole dilemma is what's up with cream of soup? Is it jello? Is it pudding?

It's like a savory, gelatinous, something that I'm not sure and I don't really understand. It's like, Gary, it scares me. But it's so good. And it makes everything taste better. Like when I dry my chicken out, it makes my chicken nice and moist. And like for vegetables, that makes them so yummy and scrumptious. Anyway, I just want to let Josh know Oreos dipped in hot coffee, number one. Oh yeah. Love you. Love you. Bye. That wraps. Love you too. Tina Marie.

You should go into voice acting. I love all the voices. Bye. That rips. Love you, too Tina Marie! I didn't mean to say that, yeah, but we're here. You should go into voice acting. I love all the voices you did. I feel like you should be on Bob's Burgers. Yeah. A new character, you know. Yeah, yeah, yeah. Okay. Um. I think Idella should answer this one. Idella, take it away. I don't know the answer. What is cream of soups?

What? Like cream- Like condensed cream of mushroom soup? Cream of mushroom, cream of celery, cream of chicken. You ever seen these? I've seen them, but I don't know what they are. When did your parents come here from Poland? In the 90s. In the 90s. So they would have missed the golden age of American recipe writing, which was mostly

you dump a can of vegetables into a can of condensed cream of whatever soup right and then you top that with a crispy can of something else the the the apotheosis of These recipes is the American green bean casserole right cream mushroom condensed cream mushroom soup Can of French cut green beans and then crispy fried French's onions on top So what it is you take you're supposed to have a cream of mushroom soup in a can, but to cut down on cost, Campbell's started condensing it. Yes. You add your own water.

Nicole didn't know that was a thing. I also, my parents also came here in the 90s and the first time I saw, the first time I ever opened a can of Campbell's soup was at this job. That's so funny. So I didn't know. I also didn't know. Yeah, so they're condensed. And so people found out that nobody really wants to eat that as a standalone bowl of soup thinned out with water anymore.

But it is just a mixture of fat, MSG, starch, modified food starch, or cornstarch is probably the ingredient that's making it like a pudding, because that's literally what makes pudding like a pudding. Right. And then just a ton of salt and it Is utterly delicious when you meet with? Absolutely anything and they have like 15 different creams of condensed version. Yeah, you have cream of asparagus cream of chicken cream of mushroom What there's a cream of tomato as well everything you can create any you can cream anything if you try hard enough

But I agree that it does make everything delicious. I condensed my own cream of mushroom soup once. I know you did. I had a great time. Took a long time. It tastes like a can. You told me like three times. I know. Do you want to hear it again? Adela, have you heard that story before?

I don't think so. This is why I like having Adela here. She doesn't know my stories. I'll say this. It makes all food taste very American. Yes. It tastes- it makes everything taste a little bit more American than you think. I don't use it a lot in my household, but I do use it here. Whenever I want to make a really dank casserole, I'm probably putting a can of cream of chicken in there. It's good. It's not the best ingredient ever, but I like it and I think it serves its purpose.

And yeah, that's how I feel about that. The American flavor profile is condensed cream of mushroom soup and Thousand Island dressing. Oh yeah, wishbone. No, what's Catalina? Catalina dressing. Sorry, I dropped my lip gloss. Great opinion though.

It's gone forever. Cream of asparagus, underrated. Hi, I'm Kayla from Nova Scotia, Canada. And meringue pot cake that the best dipping sauce for chicken nuggets or chicken strips is mayo, sweet chili sauce, and chamoy, all mixed together. Yooo! Nova Scotia coming out swinging for the fences. Teddy freaking William's going yard on him right now.

I like it. That's incredible. Sweet chili sauce, mayonnaise, chamoy. Do you know what chamoy is? I wonder what the ratios are. Yes. It's the red, like, hot sauce. It's kind of a hot sauce. Okay. You can take a thousand guesses and not actually get what it is. Because I've seen chamoy pickles. Yeah, yeah, yeah, exactly. It's technically like a pickled fruit puree with sugar and chilies in it. It is a real trip of an ingredient. You'll get some that are more pasty, some that are more thin and runny.

But it would add a unique, because what that sauce is missing, you got the sugar, you got the heat, you got the cream, you're missing some acid and tart. I was gonna say, it's tangy. Chamoy is tang. Really great idea. I wonder what their ratios are.

Literally thinking the same thing. Because I'm guessing it's a three, it's a three, two, one probably like a margarita. Three, two, one. Three mayo, two sweet chili, one chamoy. That's gonna leave it not very creamy at all, which you might want. You might want.

For chicken, not all chicken dipping sauces need to be creamy. If anything, you want a little bit of run. That's a fair point. It's like a kind of a honey mustard, kind of a honey mustard difference. There's some people that like the really mayonnaise-y honey mustards.

Yeah. And I'm like, I'm here for the horse-ratchet. I want the sticky, I want the sticky icky. Yeah, yeah, yeah. Oo-wee, put it in the air. Adela, did you get that reference? Oo-wee? Oo-wee, that real sticky icky, put it in the air. No. Oh no oh god the kids aren't all right do I what?

It's a Snoop Dogg. Oh, okay Hey, I didn't say legal. It's literally legal. I can't say that on the podcast. I don't that is not an endorsement No, we're in the children are listening. I heard it in a song. It's okay. They're listening next opinion Maggie hey guys love that voicemail this is Taylor and I have a interesting food opinion so the toasty just canteen and chips it's the yellow bag with the ranch dip made with the ranch packet and sour cream is a top tier combination. You want to go a little crazy?

Maybe put some summer sausage or Colby Jack cheese on there. Also, pop one of the best eaten with chopsticks. On there. Thanks. You know where. On there. Wait. Okay.

So the ranch dip from the packet with the sour cream. Yes. Yum. Elite, we can all agree with that. The Tostitos Cantina chips, I think they're good. I think they're a little thicker than... They're thickums. Which is funny because Cantina is a Mexican restaurant and Tostitos is a brand kind of

masquerading as Mexican and they used to be called restaurant style chips that were thinner, but now their restaurant in Spanish chips are thicker. Probably, these are probably good chilaquiles chips. Why am I yawning? I don't know. The teff flour. These are good chips.

I agree, ranch dip. I think corn chip and ranch, I think it should be a potato chip, that's fine. Where is he putting the summer sausage? And if you have have to ask that question you're about to have a bad time Where are you putting this? Are you putting the tell me what's in the box? You get that reference great There's a severed head in the box what yeah when Bradford says what's in the bar

head in the box. What? Yeah, when Bradford says, what's in the box? It's his wife's. What is this from? Yeah. It's a movie called Seven. But the V is the number seven. Oh, okay, I've seen the logo. Yeah. I feel like I should know this. Popcorn with chopsticks. How are you gonna shovel it? David and I have been eating popcorn every single day while watching House of Dragon and he likes his with salt and a little bit of olive oil and I like mine with garlic olive oil and nutritional yeast and let me tell you, I shovel it. I be shoveling. So good. Okay, next.

I don't like popcorn. Hey Josh, Nicole and Maggie. And Adela, be respectful. I go to UGA in Georgia. Go go! Hi, I'm Josh. I'm a foodie. I'm a foodie. I'm a foodie. I'm a foodie. I'm a foodie. I'm a like popcorn. Hey Josh, Nicole, and Maggie. And Adela, be respectful.

I go to UGA in Georgia. Go, go! I recently discovered that Chinese broccoli is probably my favorite vegetable. It's the perfect leasiness and then the stalk is not too

thick. It's stir-fried so wonderfully. I can just eat bushels. I just think more people should go out to Asian grocery stores and just stock up on the Chinese broccoli and just only eat that for the rest of your life. Thank you.

Well, if you eat it for the rest of that, you're gonna turn to broccoli yourself. I've had this before. It's very good, very delicious. I love it. I don't know if I like it more than broccoli though, because I buy more broccoli at home, and I order more broccoli at restaurants. I don't order that much Gailan if it's on the menu. Oh, brother. I'm ordering Gailan all the time.

Gailan, um... A choy, you choy? A choy, you choy, and then they call it water spinach. Oh, I lo- I love water spinach. We gotta get on the Chinese greens game, dude. Because there's such a, I had a friend come back from China and we were talking about restaurants

and they were like, it was so interesting because you'd go to certain restaurants and in the way that in America it's divided by meat type, do you want beef, chicken, pork, whatever, he's like, there they would divide it by greens. There were like nine different types of greens. He had things that I'd never heard of and they're all so different.

Man, I am a huge fan. We do need to eat a lot more greens. We do. Americans need more fiber. We don't need enough vegetables, but we eat the same kind of crappy ones all the time and wonder why we don't like them. We don't know how to cook them.

Right. Do you like these kinds of greens? Are you a fan? I've never had water spinach. I think I've had Chinese broccoli before and it's very delicious. Yeah. Yeah. I don't know. I like my greens.

I like arugula. If it's made, I feel like also a lot of times when you get it from a Chinese restaurant, it's like almost, it's not stewed. It's just wonderfully cooked. There's garlic in there, there's chili in there, there's ginger There's like two probably like two three different kinds of soy the way that it's made in a wok is like Delicious it truly is morning. Glory. That's they call it morning That's water spinach. I love morning glory morning. Glory is good, dude So many delicious East Asian vegetables that we don't eat enough of in America banana blossoms

Here are banana blah Vietnamese banana blossom salad? No. Absolutely not quite a green, but just delicious. More veggies, period. Sweet potato leaves, very popular in other parts of the world. We should be eating all of our turnip greens. We should be eating all of our beet greens. We know what we have to do. We have to tell the grocery stores to stop removing the tops off of our carrots and our

turnips and stuff like that. That's what we got to do. Yeah. We got gotta eat those things. I'll die before I eat another carrot top pesto though. That was a passing fad and it deserves to die. One more, Maggie come on. No, no, no, no. Maggie, come on. I didn't prepare another one, I'm so sorry. Come on, okay Adela, give us your hottest take. My hottest take? Yeah, about anything, food, politics.

Yeah, we don't care. We're here to listen. Public education system. Yeah, us. Putting me on the spot. I believe that skir, like the Icelandic yogurt, is infinitely better than Greek yogurt. Skir is delicious.

I love skir. And I think that should be like the hype food. Yeah, no more Greek yogurt, all Ski'r all day. Okay, that's a hot take. I am a big fan of Thor's Ski'r. That is Hafthor Julius Bjornsson, aka The Mountain from Game of Thrones. He has his own brand of Ski'r. He does. Terry Crews. One of the sprauses Is an investor dillon's Oh, you did that for the terry cruz research. Yes on that Um, yeah, I agree that skier is technically cheese, right? The islandic government came out and was like we're calling this a cheese. Um

Incredible that's very hot tech. I like responses. I like labneh more than skier more than More than greek yogurt labneh is my favorite dairy product. That is kind of a yogurt and also a cheese. I have labneh in my fridge right now and I... okay. What do you mean? We're having a conversation. It's a podcast. I wanted some sort of like refreshing-y, yogurt-y thingy to go on all the kebabs that I make all the time So that's all I want to make it home, but I did it like a satiki except I added shallot chive and cucumber Yeah, how did you say that? So tiki isn't tzatziki? How do you pronounce it? I say tzatziki. I say tzatziki tzatziki That's not gonna die? Have you seen that name?

You take one scoop of your homemade tzatzakadazadai. Tzatziki? Tzatziki? Tzatziki? Tzatziki? So, this is from a Greek person on Reddit that is mad that people pronounce it Taziki. He said it's more like Zaziki. Zaziki.

Zaziki. Zaziki. Anyways, it was good. Like that's the end of the story. Yum, I did it. And on that note, thank you for listening to A Hot Dog Gets A Sandwich. We've got new audio-only episodes every Wednesday and a video version of the same podcast comes out every single Sunday.

But I added a little bit of leftover like roasted salsa verde that I also made and I stirred that into it. And if you want to be featured on opinions or like casseroles, hit us up at 833-DOG-POD-1. The number again is 833-DOG-POD-1. We love all of your opinions, even the crappy ones. And it made it worse because I was like, you want this cooling, refreshing yogurt, and now you're just adding spicy to it. And I thought it would, you know, a little bit of acid, a little bit of body from the

tomatillo. Thank you for joining us today on the podcast, Adela. You are a great intern and a wonderful person, and we've loved having you so far. Thank you. I'm glad to be here. And it was kind of just like a murky brown at that point point because I, again, I don't know if I mentioned this, I roasted the tomatillos and... For more Mythical Kitchen, check out our other videos.

We upload all the damn time. Check out our show, Last Meals. We're very proud of it. We're gonna have some awesome people on very soon. But that's the nature of cooking creativity. Josh! Ha!