A Hot Dog Is a Sandwich - What's The Best Animal to Eat?

Episode Date: January 17, 2024

Today, Josh and Nicole talk about the tastiest and most delicious meat in the animal kingdom! This episode is brought to you by BetterHelp. Give online therapy a try at betterhelp.com/HOTDOG and get on your way to being your best self. 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. Nicole, I'm just trying to understand. The other part, the pork, chicken, and love. Are you, is that Randy Newman? Nope. This is a hot dog and 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, the hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to a podcast, the hot dog is a sandwich. I'm Randy Newman. And I'm in shambles. We got to quickly explain where that intro came from.

So what had happened was we were trying to think of Phil Rosenthal, friend of the show's theme song. Somebody feed Phil. Uh-huh. And that was a brief excerpt. But when I started singing it, I had immediately pivoted to a bang up Randy Newman. 10 out of 10. If you need a prim rom Randy Newman, Toy Story theme song. Yeah, yeah.

You got a friend in me. You got a friend. You know, it's kind of like that. Short, deep, boogah. How are you so good at this? I think, can I tell you what it was? Will Sasso on Mad TV, I think, used to do a Randy Newman impression. And I'd probably only seen that and never heard a Randy Newman song.

Will Sasso's the goat of Mad TV. Speaking of goats, today we're going to be talking about what's the best animal to eat. Now, Josh, there's so many animals. There's too many animals out there. And here's the thing I think about a lot. They outnumber us. The animal kingdom. there. There's too many animals out there. And here's the thing I think about a lot. They outnumber us. The animal kingdom. Obviously.

That's what I'm saying. If they all wanted to band together and rise up. But the thing is, humans, an interesting part of our brain in evolution, which was spurred by the ability to cook animals, of course, making digestion a lot more efficient, making our brains bigger and our stomachs and all of our digestive organs smaller.

We're able to believe in collective fictions, right? Collective fictions? Like a community is a thing. Yeah, yeah. A state is a thing. That God is a thing. Sure, yeah. That's able to band us together.

But if the deer and the octopus ever could figure out a way to mobilize together, they would overrun us and then they would be having podcasts about which type of human is most delicious to eat. And the answer would be having podcasts about which type of human is most delicious to eat. And the answer would be those in proximity to Taco Bell. Two different thoughts. They were kind of perfumed like cumin, you know? I thought their brains are just filled with knowledge. Ooh, I like those gooey little college brains of theirs, filled with ideals.

Ooh, I can change the world. Speaking of changing the world, what animal is the tastiest? Do you have any thoughts on this? You've put thoughts into this before. Well, do I have an animal that I typically reach for in terms of, like, the foods that I make? I find myself more in the poultry family. I find myself eating more poultry. Well, you and the rest of the world, I will say.

Are they the same? Yeah, effectively. So poultry is the most commonly eaten category in the world, right? So it's what? It's chicken, it's turkey, it's... You fall into duck and you fall into all these other sort of fowls.

You know what I mean? Game birds. Chicken has overtaken the world. Technically, there's actually more pork eaten across the world than chicken by itself. Is that true? Yeah. And a lot of that is coming. It's really interesting. The politics of meat and meat production and meat consumption is really fascinating to me

because pork is the most commonly, not the most commonly eaten. Pork is the most eaten in total terms of weight single animal in the world. A lot of that is coming from China. China has obviously the biggest population in the world. There's more in China than India, right? I think there's more people in China than India. I think it's China, India, Russia? Or is Russia not as populated?

No, China, India is U.S. three and then Indonesia four. Is that true? Yeah. Well, I just think it's so crazy because, you know, there's how many Muslims in the world? Three billion? A whole lot. Yeah, yeah. And like that's a large.

A couple Jews. There's a couple Jews in there. So that's a large chunk of the world that does not even touch pork. And then there's a lot of the world that doesn't touch beef. Yeah. Oh, sure. Hinduism. I also.

a lot of the world that doesn't touch beef. Yeah, oh sure. Hinduism? I also, but the thing is, so I cook more chicken, but I like to eat beef the mostest. I mean, chicken is a hell of a lot cheaper than beef, and so there's a lot of economic reasons what goes into people's meat consumption.

Also health reasons. I eat a lot of chicken because a UN World Health Organization report came out that was like, hey, eating red meat, probably pretty bad for you. But then people say a lot of things are bad for you. But I like to give myself one thing where I'm like, well, at least I'm just eating chicken. So I agree with you that when I'm cooking at home tonight, I'm going to go home and I'm going to marinate some chicken thighs. I'm going to bake them off until they're crispy and I'm going to slather them in hot sauce.

Because I spent the last several weeks just utterly gorging myself on po' boys. You were going hard. I was going really hard. I need to calm it down, man. I've eaten too much gombo over the last couple weeks to tell you what. Boy, was it good. But I think if we're talking about like tastiest animals to eat, I think we should try and divorce ourselves from economics,

from politics, from convenience, and be like what are the tastiest animals to eat? Okay. If I'm not thinking of tastiest, my top three animals that I do eat is definitely chicken, beef, and salmon. Those are the three. Oh, salmon.

So much salmon. I eat a lot of salmon. Do you even like salmon? I like fish. Well, I love raw salmon, but I don't love to eat raw salmon all the time. But you're not making raw salmon at home, right? No, no, no.

Like, I love raw salmon. I like cured salmon. Yeah, I actually, I like- But eating a fat filet of salmon cooked, you like it? Yeah, I do actually. Also, I think about like the health benefits of the omega-3 fatty acids. I'm saying. Hair, skin, and nails, biotin, I don't need it. You know, I just eat the fish. But those are my top three that I find myself eating the most. But if it wasn't up to me, I think it's a different story.

Yeah. Because I think back to whenever like I think it's a different story. Yeah. Because I think back to whenever, like, I first started really falling in love with food and, like, considering it a career and an option for me was when I was in culinary school. And we were eating duck, like, all the time. Like, two times a week because we were learning how to cook it. And let me tell you, I truly think duck might be the most delicious meat in the world. Wait, hold on. That's a very strong case for duck, though. I know it's poultry,

and I know that it still falls into the category, but oh my gosh, a properly rendered duck breast, what is it, a duck leg confit, like the cracklings, I mean, it's just, I love the flavor. And think about the curing capabilities, too.

I know duck prosciutto, which is something we learned in school. So whenever I first fell in love with food, I fell in love with duck as a result. And do I still love it like 10 years later? Yes, I do. If it's ever on a menu, I don't normally, the thing is, it's so special to me. And it's so fatty and unctuous and hard to cook well that I barely ever get it. But when I do get it, I just remind myself, oh, yeah, this is good. This is special.

It's the best. There's a very strong case for duck being number one. I wonder, though, if you and I grew up eating more duck, if we would feel different about it. Never grew up eating duck. Most people in America didn't. Yeah, yeah, yeah. And so, like you said, it was something special, something Epicurean,

but taste for taste, man. It's great. Julie and I just got into a little bit of an argument about a duck dish that we ate that was, I think, the best thing that I had in New Orleans.

Just got back from a trip to New Orleans, so that's going to be my whole personality for the next... South Africa was cool, but now I'm excited for New Orleans Josh.

Yeah, bring up South Africa later, but New Orleans Josh is here and I bought an anklet and I was rocking an ankle bracelet with... Do you have it on right now? Dude, no. But when I rock loafers, oh my god, any whom, we went to a spot called Toops Meadery,

Chef Isaac Toops, and he had a special on the menu that was a whole duck. Most of the time, they don't like whole duck, because like you said, you take the dark meat, you confit it, cook it low and slow, a lot of fat renders through it, but the breast, it can get dry if you confit it. It just turns into that tuna salad consistency. Yep, not good.

And so you render the fat, cook it rare, whatever. But he did a whole smoked duck that was smoked for 24 hours, marinated in bourbon, so super sweet, served it on heirloom grits with pepper jelly. That's it. No like pickle, no crunchy things, just smoke, fat, heat, grit, bam. This, we ate the dark meat first and it was so smoky and so cured in sugar and salt that it ate like ham. Yum.

And then I was worried about the breast. I was like, well, it's going to be dry somehow, some way. This breast was so freaking tender and meaty and there was so much subcutaneous fat because it was smoked so low and slow that it didn't have that hard heat to render it. But the amount of just fat and unctuous duck meat and the fat and skin absorbed so much flavor. So special, right? And that was a special dish. Julia was like, well, I love the taste of duck, and this just tastes like ham. Because it was smoked.

Because it was smoked and cured but to me one of the things about animals we're not just talking about the taste of the flesh right this is a reason because we talk about the structure the intramuscular fat where the joints are where the skin is where the fat is the animal structure is part of you know how the yumminess the yumminess yeah which is which is why when you go to a place like there's a sausage there's a sausageery Wurstkuche Wurstkuche love it

it's great and they were revolutionary in LA opened up maybe 10-12 years ago yeah yeah yeah they're god the fries

might be the best in the city oh my god fire I just want fries and beer right now that's all I want but their sausages

they would have alligator sausage and rattlesnake sausage and duck and rabbit sausage. And it's like, that's cool, but you're grinding this into oblivion. You're mixing it with spices. You can't taste the character of the animal. I think that's the point.

I think the point was to get people to say, I had the rattlesnake and rabbit sausage. I've eaten rattlesnake before, you know? Yeah. It was like cool points. No, 100%. And that's totally fine. But you're missing out on the actual animal, right? Yeah, the actual taste of the flesh. Yeah. And so the duck, even though it tastes like ham, it was like, oh, it was all that fat totally fine. But you're missing out on the actual animal, right? Yeah, the actual taste of the flesh.

Yeah. And so the duck, even though it tastes like ham, it was like, oh, it was all that fat and flesh. Was it ducky? It was still kind of ducky, yeah. But man, duck is a good... Also, Thai duck noodle soup is probably my favorite noodle soup. Peking duck? Duck a l'orange?

I love it. I mean, I made a fesenjoon, which is this like old school Persian dish. That's a good duck application. Traditionally made with duck. So I think duck might be my numero uno favorite animal to eat. Damn, that's a good one. Because I don't eat it all the time. I initially had it as number five on my list.

Yes, we did create three lists. You made a list? I made a list. I made a list. Do you want to list number one off the top? I can tell you. Okay, so hi, my name is Nicole, and I'm going to be reciting Josh's top ten animals to what, which is a typo of eat.

Number one. I didn't see that. Number one, Josh loves shrimp slash other crustaceans, including lobster, crabs, et cetera. Yeah, just run through the list list and then we'll analyze it. Number two, pig. Preferably, preferably, I don't know how to say that word. Preferably?

Preferably. Preferably, sorry. The weird kinds, what, like the hairy ones? Yeah, mangalitzas, kune-kunes, large blacks, red wattles. Suckling.

Yeah, yeah. Number three, mutton, hogget, lamb. Yeah, hogget. Okay, now this is where I have a problem with you. Yeah. Because mutton, hogget, lamb. Yeah, hogget. Okay, now this is where I have a problem with you. Yeah. Because mutton and lamb are the same animal. They're just slaughtered at different ages. Correct.

Well, okay, so. And mutton tastes different than lamb a thousand percent. You can't tell me different. Of course, but veal tastes different than beef, but they're both the same animals. And we're talking about what's the best animal to eat. I've lumped some other things in. Well, then you might as well just say caviar and sturgeon at that point. No, that's actually pretty good.

Normally, Nicole's not great with the logic, but I kind of like that. No, but that's like a... Me? I am the most logical person that works here. I guess you could put the sturgeon in the same. The sturgeon kind of jumps up to at least a number eight spot if you're including the caviar. Because sturgeon meat is fine.

I've had smoked sturgeon and all that. I love smoked sturgeon. It's okay. You smoke any fish. I like it more than like white fish. Well, I lump in another couple things. At nine, you see I say big ass fish, tuna, salmon, swordfish. Now when you say big ass fish, do you mean like big fish or fishes with big butts?

I mean, listen, I don't body shame, you know. I don't like this BBLs on fish movement or, you know, you got all these mahi-mahi out here trying to live up to the image of Kim K. And I know she's like thin again. Did she take the butt out? Yeah. What's going on with these people? Josh, she took the butt out. She took the butt.

Kim Kardashian took the butt out of her butt. Yeah. This is a confirmed thing. We're not going to get sued for libel, are we? I mean, we might, but I'd love to meet her in a courtroom. You know, she's a lawyer now? Yes, I did. Kimmy's a lawyer.

Let's go to my top. Sorry, sorry. Mutton, hog, and lamb, number three. Number four, chicken. Number five, duck. Number six, goat. Number seven, clams and other mollusks. Oyster, mussels. Eight, duck. Number six, goat. Number seven, clams and other mollusks, oyster mussels. Eight, cow.

Can't believe cow is number eight for you. Cow's not that big for me. Big ass fish. We specified number nine, big ass fish. Ten, octopus encephalopods. Do I have to say the last one? Yeah, say the last one. All the things that Joe Rogan says you should eat.

I associate Joe Rogan with a lot of venison. He hunts a lot of his own meat. I don't listen to his podcast, so I don't know much about him. I don't listen to it often. I get fed clips and stuff like that. But I feel like he eats a lot of venison, which I enjoy. What is venison considered? Game?

Yeah, so venison's a deer, right? And so I've eaten a lot of, yeah, game, but like, I don't know. Is it buffalo? No, I think I'd put buffalo and cow. Okay. Would you? Are buffalo related? They're probably like very similarly related, right?

They're both like bovine, I believe. Bison, buffalo, cow is all one category. Yeah, yeah, yeah. And I've eaten a lot of water buffalo. I've eaten a lot of venison. Oh, cattle and buffalo are different species. Well, okay, we're lumping a lot of things buffalo. I've eaten a lot of venison. Oh, cattle and buffalo are different species. Well, okay, we're lumping a lot of things in. Are you a Taurus?

I am a Taurus. Then you are a buffalo. I'm like a Taurus sun and a Taurus moon. Oh, I knew that about you. And something else. Okay, so number one, I have shrimp and other crustaceans. I initially had this lower on the list, and then— I like shrimp.

I thought about how much I love specifically shrimp, and I don't think there's a better animal to eat. I love shrimp. And if you can lump in things like lobster and crab, any sort of langoustine, chub lobster, those are the best animals to eat. I think they're just, they're like hard to eat sometimes. I like the hard, I'll throw crawfish in this too. Risk and reward, you know, it's like you're digging, you're digging. I don't like digging into the carcasses all the time.

Why not? Well, you know you can pay somebody to dig through the carcasses yourself. You can get peeled, deveined, cooked shrimp. Yeah. You know what I've been doing as a little treat to myself? You know how you go to a store and you buy yourself a little $4 kombucha? Right? Yes.

That's a fun little treat. All the time. What I've started to do at the meat section at my local Ralph's grocery store, you can buy a $5 little grab-and-go cup of shrimp cocktail, and I'll eat the shrimp cocktail in my car. With the kombucha? No, I stopped buying the kombucha to save money because I don't think kombucha does anything.

I'll throw that one out there. I think the probiotic thing, utter scam. I eat yogurt and stuff. I'm not a person who needs probiotics. I am a person, though, who needs shrimp cocktail in my car. I call it shrimp cocktail.

That's a good one. That was good. That was worth, that was a payoff. That was kind of like you, that was kind of like me digging in a crawfish. Yeah.

Yeah, long story, but the payoff pretty good. Payoff for the crawfish. You get like one pinky nail sized little nubbin' of meat. I don't know. It's tough to eat, but I love shrimp. I love shrimp.

I think shrimp is just the best of it. Head-on shrimp that you get from like a crawfish boil. Seafood boil, sorry. That's what I'm saying. But like you get the structure of the animals that we're talking about. I love pulling off the head and sucking out the juices through the head. Yeah, I do too, but... Little sea bugs, dude.

They're great. I like sea bugs. I like sea bugs. I don't think they crack the top five for me. No. Okay, what do you got next? So I have duck as my first one. Honestly, cow, I love steak.

I love meat. I love meat so much. I just think about it. I really freaking like it. And I know everyone's like, oh, you shouldn't eat that much red meat. I just think about it. I really freaking like it. And I know everyone's like, oh, you shouldn't eat that much red meat. I don't care. It's so yummy. And there's plenty of people that eat a ton of red meat and have good lives.

What's your favorite thing about cow? Because for me, I have mutton slash hogget slash lamb a couple spots above cow because to me anything cow can do I think lamb can do better. Really? Yeah, I take lamb over cow almost any day. What's your case for cow? Well, what do you mean? It's delicious.

But you're talking just flavor for flavor. Cow better than lamb. Cow better than lamb. Lamb can sometimes taste really gamey and really strong and can be off-putting.

Beef is quite a it's a neutral straight umami meat flavor which I really enjoy. And I think there's a lot of applications. Like you could sear it. You could stew it. You could do everything.

Everything you can do with beef is fine. Also, it's such a large animal, and there's so many different pieces you can eat. That's a good case for cow. Cheek meat is different than tongue meat is different than the rump roast is different than ribs. And I love that so much. It's so different. That's a good case for cow because every animal has roughly the same amount of parts because they're humans' ability to believe in a fiction. We only believe that short ribs exist because somebody cut a cow into it that way.

A cow don't know it got a short rib. No. Right? We know it got a short rib. No. Right? We know it got a short rib because we eat it. The tri-tip was invented in 1960. Some guy just cut a cow differently and now tri-tip suddenly exists. Yes. We've drawn fiction from objective reality.

The thing is on a cow is those things is big. Big and plentiful. Big. Big and plentiful. Big. Big and plentiful. Right? You ever have like an animal's ribs that like you shouldn't eat? Like goat ribs or something? Lamb ribs. Not that you shouldn't eat.

Or like lamb ribs even, right? They're good, but they're... I had lamb ribs one time at a place called Pica. Do you remember that? Pica. Oh, Peruvian restaurant? Chef Ricardo Sarate? Yeah, yeah, yeah.

I went there and I had their lamb ribs. It was so delicious. But did I feel bad? No. Am I supposed to? No, no. I'm just saying like you can get like got eight different cuts from the rib area of a cow. Yeah, yeah, yeah.

Large format. Lamb, you kind of got the ribs and that's it. They're so small that you got to kind of serve them whole. So cow is a more fun puzzle to figure out than lamb. Yeah, there's a lot of yummy stuff on a cow. And I feel like around the world, a lot of people eat it, with the exception of a few. Yeah, what do you think the best cow-consuming cultures are?

Oh, Korea. Korea. Korean barbecue, baby. So much meat. America. Hanwoo beef. America. You ever had prime rib in Texas?

No. Neither have I, but I'm sure it's delicious. Let me just say. Prime rib's like a British thing. Oh. Isn't it? Am I crazy? I feel like Texas is like service.

Steak, big old porterhouse. I don't know. Okay, porterhouse. And I want it rare. You just wipe that cow's ass, dehorn it, and send it in. Looks like they eat it everywhere. I'm sure. In the Commonwealth, including the United States and Canada.

I don't know. There's something about Americans love beef, and I love beef because I'm an American. Persians, not so much. We do a little bit of a lamb and a little bit of beef. What else? I think Korean and American. I mean, all beef hot dogs, too. The hamburger.

I mean, yeah, I love burgers. Cheeseburgers is my favorite food. Cheeseburgers is my family, yeah. Cow utterly deserves to be up there. Did you just say cow utterly? Have you ever had cow udder? No, but I've seen videos of people cooking cow udder. Yeah, I've never had it either.

Do you want to? That's a good one. Where can we have it? I'm sure we can find it. There's a spot in Santa Barbara, California, I believe called Lily's Tacos that serves

tacos al vapor, like steamed tacos, or maybe they call it barbacoa, but it refers to a whole cooked cow's head. I know udders ain't near the head,

but they just basically have all the individual cow parts. You can get tacos de labios, tacos de ojos, tacos de orejas, that's ears,

eyes, lips, respectively, depending on which order I said it. Yeah, I don't know what order you said it. But anyways, like, they just steam the whole cow's head, or cacheta is cheek. To your point, so many individual parts of the cow that are fun to eat. You even said just, like, parts of the head, and all of those things taste good. I've never had cow lips before, but I've seen them on the internet, and it's kind of spooky. It's a little spooky. I'll tell you what, though.

Once you put it in a taco, cilantro, cebollas, and a little bit it on the internet and it's kind of spooky. It's a little spooky. I'll tell you what, though. Once you put it in a taco, cilantro, cebollas, and a little bit of salsa, man, that's a fun time. It's good eats. You'll want to get some beers in you, too. I'm kind of coming around to cow now. This is part of my just steak reactionary or steak reactionism, right? That's fine. This podcast doesn't really mean anything.

No, it means nothing. We're going to have new opinions tomorrow. Let's get into the whole, you were criticizing me for having mutton and lamb as the same meat. This pisses me off, Josh Herrer. Nicole's pissed off. I'm pissed. I don't like when Nicole's pissed. That's not true.

You find enjoyment in it. I really do. In fact, I spur it like a cattle prod. I go, bzzz, and she gets all mad. But okay, so mutton is an adult lamb. A lamb, they're all sheep. Yeah, but if you go to the store and they have like a pound of stew meat that is lamb and a pound of stew meat that is mutton. Sorry for touching you.

Those would be two different, they're two different expressions of meat. So is a rabbi in a porterhouse. No, stop it. Stop it. Again, this is a collective fiction. This is the sheep does not know it is either a mutton, a hog, or a lamb. Josh, whenever adults go to jail, they have to be 18 and above, right? I'm tracking where you're going with this.

I was going to start by saying I like lamb chops, and now Nicole's talking about the carceral state. I started watching Oz. No. Have you ever seen it before? Never too late to start, huh? Have you ever seen it before? Great too late to start, huh? Have you ever seen it before? Greatest show I've ever seen on HBO.

Do I confuse you with my choices? All the time. Okay, good. And let me just say, like, you know, it's like an adult has a different thought process than a child. And a lamb is a child, and all of their bones are infused together and their meat tastes different. The meat does taste different, but I think it's the same. Listen, if we go by a theistic thought process here, I think God just created one thing called a sheep. And then that's like the animal, right?

Yeah, but we as humans, as butchers. Are you? Go, go. Oh, sorry. Yeah, but we as humans, as butchers, we put a different label on both of those things. Yes, they are the same animal, but it becomes one edible thing and then another edible thing due to time. So a lamb in America, I believe, is legally defined. Someone could fact check this, but I think it might be slaughtered before like six months. So sad. To be considered a lamb, which is interesting because in other cultures, I believe, the differentiation

between lamb, hogget, and mutton, hogget would be like a teenage mutton, and a mutton would be an adult. Yeah, lambs are six to seven months. So sad. Maybe chickens are slaughtered like this. Pigs are slaughtered in six to seven months and those are just considered

adult pigs because we have just abused science to grow them giant and fat which is why they're the most commonly eaten animal in the world because they're so easy and cheap to produce.

Can I make my third best animal to eat ones that are made in a laboratory? Yeah. Abominations of science. Come on.

Yeah. Number three is going to be all about. Just like a lump of flesh and cells just going like kill me. Yeah! Abominations of science! Come on! Just like a lump of flesh and cells just going like, kill me! Turn that into a hamburger! I want that one for my number three. So it's duck,

beef, and abominations of society. Those are my top three animals to eat. I mean, think about how they synthesize proteins and they create, like, literally they scrape cells off of, like, a proteins and they create like literally they scrape cells off of like a cow and then they go in a petri dish

and then the cells multiply and then they make lab-grown meat. That's kind of awesome. Is that going to be a thing in like 50 years? I think it's going to be a thing in five years.

Maybe five months. We're going, it'll never happen in 50 years from now. You think we're going to do this in 50 years? I don't know. I'm going to be 80.

Oh, inshallah. Inshallah. Mutton. Better than lamb. Because they're different things I've heard. Mutton and lamb. No, lamb tastes better than mutton. No, you let the animal age and mature.

The gaminess only increases. Gets a more beefy flavor and texture. Not everybody likes a gaminess. Ages of animals. Let's switch here. I have chicken at four. I eat more chicken than anything. Chicken is perfectly good enough. A chicken thigh is my most commonly eaten meat.

I eat chicken breast. I really love it. Chicken breast. Yeah, I mean, same. Chicken breast is the most commonly eaten. That's good. You eat the thigh. I eat the breast. Yeah, I get some chicken wings when I'm drinking. We basically use the whole animal between us. There's a difference, though. The difference between lamb and mutton, chickens are slaughtered so, so quick in America, and American chickens really don't have any flavor. I feel like the person who studied abroad for two weeks and came back saying, Barcelona,

about American chickens, but you have, like, coq au vin, right? There's, like, a very specific chicken. I don't know if it's, like, poulet au brest? Is that what it's called? It's, like, the yellow chickens. The yellow-ass chicken, right? It's a different kind of chicken they use. And when I was in South Africa, it's like poulet au brest. Is it special? It's like the yellow chickens. The yellow ass chicken, right? It's a different kind of chicken they use. And when I was in South Africa, it's getting brought up again. I had a chicken that was like several years old.

It was called, let's see if I can hit the accent, omelette. Okay. And it was literally raised for several years. And the difference between that chicken and like an American chicken just miles apart. Yeah, the bird flavor in that was so intense. It was cooked with so many spices, like boiled slowly whole. Really fantastic. I think chicken, when done right, has a fantastic flavor.

Also, fried chicken, baby. That's the best food in the world. That's the best food in the world. I love fried chicken. We haven't talked about pig meat. What do you want to talk about? I love cured pork products. Same.

A lot. And cured pork products, I think objectively better than cured beef products. The proteins react differently when you're curing them, right? A thousand percent. I love cured pork products. What, like brazzola? Yeah, this is like brazzola. What am I going to do with brazzola?

No, it's a perfectly fine thing. Arugula on it? Literally, or like even like pastrami, right? As like a cured beef. Oh, no, I like pastrami more than I do prosciutto. Sure, they're like different things. But the world of pork, you know. Salumi.

Yes, salumi or charcuterie. It's so, so much bigger. Vast, yeah. And for like a good reason. The protein structures react differently to the curing process. Beef always gets this heavy snappiness to it. Yeah, I think so. Which is fun in something like pastrami, corned beef, whatever.

Yeah. But the variety of what you can do with the pig. Yeah. That's fun, man. Pork belly? Yum. Bacon. You could cook pork belly 50 million times in 50 million ways.

So like pig, and also I think it has a neutral enough flavor profile. I put pig the weird kinds because heritage breed pigs are really fun. Yeah, the funky little dudes. Yeah, and you get like mangalitsa pork blade chops that have, it's bright red flesh. Thick fat that just melts if you like. Looks like picanha. Oh, looks like picanha.

It's got the big fat cap. Pig meat, again, it's raised very commonly because it's so, it's cheap and it can feed a lot of people. Sure. Especially in a rapidly urbanizing market. And there's insane stats about how pre-World War I and, of course, World War II, meat consumption rising exponentially among people. Sure. Historically, the world – you know, people watch something like The Gilded Age or something. They're like, if I was a life hack then, I would have been part of high society.

It's like, you would have been a manual laborer and you probably would have died of tuberculosis. If statistics. If you're lucky. If you're lucky. If you made it past infancy. But no, most people were manual laborers, farmers, and most people were eating whatever grain they possibly could. Meat as an everyday thing for a majority of people. And I know there's a lot of cultures that are fully vegetarian, but that's a very new

thing. And so pork right now is like, it's really feeding the world's rapidly urbanizing population. It's so crazy to me. Despite the fact that 3 billion people-ish in the world, Maggie, can you Google how many Muslims are in the world just so we don't keep spreading this information? But yeah, despite the fact that there are billions of people who don't eat it whatsoever. Let's see. 1.8 billion. Almost 2 billion. Almost 2 billion. That's a good amount. There's another animal that there's a commonly thrown about phrase that goat is the most quote commonly eaten animal in the world. I don't, it's not that I have, like, a fact check on that.

It's just odd to me. It reflects... So if you look at it, like, by weight per capita or whatever, it reflects, like, less than 4% of... Why do people say that, then? Because there are a lot of people who don't eat cow. There's a lot of people who do not eat beef. Or, sorry, there's a lot of people who don't eat cow.

There's a lot of people who don't eat pork. And so almost everybody in a vacuum, I suppose, can eat goat, whatever, and they're very commonly raised in third world countries, wherever, but it's a bit of a meaningless stat that I don't think you can verify whatsoever. I dig on goat, though. I just think it's a leaner lamb. I don't love it. Maybe I just haven't had the proper preparations. I've had, like, some, but I don't find myself, Maybe I just haven't had the proper preparations. I've had like some, but I don't find myself like reaching for it more. Yeah.

It's just a preference thing, man. I'm willing to crown duck the winner. Are you? I don't know, man. Duck and shrimp, you know, just let me live off of that for a while. Duck, shrimp, no cow though? I could go the rest of my life without eating beef and be very happy. No way. 100%. Really?

Impossible. Impossible. I would rather give it again. Really? Impossible. Impossible. I would rather give up beef than lamb. I wouldn't want to make my own hot dogs all the time. You really love hot dogs, huh? You've brought it up a few times. Well, because all beef hot dogs are so much better than pork hot dogs. I love all beef hot dogs.

Like you get any sort of mixed meat hot dog, no, the all beef, but you can do it with lamb and it'd be just as good. Nobody's doing it. It's a problem. I absolutely disagree with you on that. Somebody who makes it— We need to find— Josh, we need to come to a middle ground here, man.

Come on. No, I need to address the people real quick. If you make a lamb hot dog, and I'm not talking about, like, a merguez. I'm not talking about a course-grown lamb sausage. No merguez. No Moroccan Tunisian stuff over here. I don't want—2024, I want to eat more Moroccan food. Anyways, proper emulsified lamb hot dog.

Send me some because I want to try it. Consensus. Let's just do our top five animals we can eat. Let's do top five. Not in order. I'm going to give duck number. Okay. Duck's in there.

Duck. What a special bird. Shrimp. Shrimp. Yeah, come on, shrimp. You got so excited when we were talking about shrimp. Don't act like you weren't excited. Pig.

Pigs, it's fueling the world. Sorry, mom. Pig. I'm willing to accept that cow because it is a giant puzzle piece of an animal. And we like tacos. It inspires so much creativity. We like tacos. I've eaten some good lamb tacos, man.

No, I've eaten better. No, no. I've eaten better carne tacos than lamb tacos. Yeah, but if they were grilling up. I don't tacos, man. No, I've eaten better. No, no. I've eaten better carne tacos than lamb tacos. Yeah, but if they were grilling up, I don't know, man. I had this dish called Michote de Borrego.

Lamb cooked with aguacate leaves. I've had it on the spit. I've had it on the spit. On the spit, come on. It's good. All right, fine. I'll give you beef. I'll give you beef.

Now we need a fifth. Okay, should we do lamb? Oh, I didn't get to talk about how much I love clams. Aw. Aw. That's kind of the end of that sentence, though. I just really dig on clams.

Aw. What's a good fifth one? Chicken. Chicken's the workhorse of the world. Chicken's the workhorse of the world. Chicken. What do you mean chicken? Don't get sad about it.

You'd be grateful you have chicken. A hundred years ago, people would die of tuberculosis. They were just working in factories. And the factories, you know know they'd be taking smoke breaks inside they'd be going up in flames they would have killed it

we work a cushy job and eat chicken every night you think I would work in a factory you would have been a kept woman I'd be shoveling

s*** alright Nicole we've heard what you and I have to say now it's time to find out what other wacky opinions are rattling out All right, Nicole. Hey. We've heard what you and I have to say. Now it's time to find out what other wacky opinions are rattling out there in the universe. It's time for a segment we call... Opinions are like casseroles. Use your other hand.

I don't want to use my other hand. Use your other hand. Opinions are like casseroles. Nicole's making me dance again. again. But before we get to that, we have everybody's favorite segment of the entire podcast. We have gotten all the responses and you have said this is your single favorite

part. It's called Review a Review. We take one of your reviews from Apple Podcasts and we review it ourselves. Nicole, are you ready for this? We got five stars from RChaseK. Review this, they've titled it. Nicole and Josh are the two best potters out there, and I can almost count on them for the real deal. Even if

Josh's taste in grits and Whataburger are whack, Nicole more than makes up for this with her natural grace, charm, and effluviant wit. I do wish they brought the other Mythical Chefs in with them a bit more often. Love y'all. Chase from Austin. What does effluviant mean? That's a great...

I don't believe effluvient. Did he mean ebullient? Oh, effluvient. Pertaining to effluvium, offensively smelly. Aw, I've been found out. Nicole does smell. I smell good. I take paper towels and I soak them with Febreze

and I shove them deep in my nostrils so that you can't see them, but that's how I'm potting every day. I smell delicious all the time. My perfume collection is envious. You should be envious of my perfume collection. I'm sorry. I don't want to talk about that.

Can I talk about porridges again? I'm sorry. I was just waiting for you to finish. Really quickly. It's very quick. I give this five stars. Well, yeah, but it pertains to Their comment about my grits So I think what they're talking about

Is I've said that I enjoy sweet grits I think Oh with sugar? Ew I think grits are nice to sugar But I love savory grits I just talked about the savory grits With the duck

But sweet grits I think are good Because I just think all grains Can be sweet or savory right? Yep Arroz con leche Arroz con pollo Right?

Okay but like That's like such a small Like like that's like, if you have like 10 rice dishes, like maybe one of them are sweet. Yeah, and I want to eat it. You know, that's what I'm saying. Same with grits. Like I'd rather, I've eaten a lot more savory grits than sweet, but I'm saying it's nice. But I did recently try and make a porridge out of a grain that was wildly unsuccessful. Was it amaranth?

No, it was just couscous. I like didn't have any oats. I didn't have any rice. Well, that's because it's pasta. Yeah, but not. Couscous is pasta. Not like fregola, not like the pearled couscous, but proper like Tunisian. But it is still pasta. It's semolina flour. Yeah, but I thought it would

break down and porridge more and there's a stronger wheat taste to couscous than I remember. I love couscous. It was really a bummer as far as a sweet breakfast porridge goes. Sorry. Yeah, yeah. So anyways, I'm willing to open up my stance on So they called

my wit smelly. They said my wit is offensively smelly, but still 5 out of 5. I ate a lot of ham earlier. I also just burped. Twins. Alright, let's get to that first earlier. I also just burped. Twins. All right, let's get to that first opinion. Hey, Josh.

Hey, Nicole. My name is Dane. I'm from Louisiana, and I need you guys to help solve the debate between Louisiana natives on how to cook crawfish. It's also called crawfish, not crawdads. Anyone who calls it a crawdad is a poster weren't you just there i was so in near baton rouge area it's not crawfish season though is where

when you boil the crawfish you boil it in just seasoned water hyper seasoned water and you pull it out with all your accoutrement and everything pour pour it on a table and everything, and you're done. And towards the other side, like Lafayette area, I believe, they will boil it, some boil with, like, no-seasoned water, just straight water, and then they'll season the outside of the shell. I need a debate settled with this, and I feel like you guys are the best ones to do it. Okay, bye. So, one, Lafayette is, like, that's real Cajun country up there, right?

So who am I to tell them what they're doing wrong? And then if you go to New Orleans, well, more actually Houston, but we're talking like Viet Cajun style food. They're putting a lot of garlic butter on everything. So a lot of our seafood boil places in California, they're actually owned by Viet people. And theirs always comes with butter. And that's always a welcome addition for me.

I love it. Really good. But I think the key to what he said is hyper-seasoned, right? Hyper. Like, we're not talking about pasta water seasoned, right? No, no, no. We're talking about this is like 50-50, some sort of Cajun seasoning and water,

and then all of that basically sediment sort of gets within the shells of everything. And not only that, when you dump it all out and it sort of naturally evaporates over time, you're like literally getting powder. Yeah. Which is a good thing. That's what you want. It's yummy. But to me, that's the best way to get everything.

Coated. Coated in there. Yeah. It's like sand. It's like sand. Yeah, yeah. You know? And so I would say that's the right way to do it.

I saw a video of a man doing it with Sunny D-Lite. Yeah, I don't really have. Wrong way to do it. I don't really have like an opinion because I've never been to Louisiana and like I'm not a big crawfish person. Again, I'm a head-on shrimp girl. But I trust you and I think I know what you're talking about. And I can't wait to eat some whenever I go down to Louisiana. One of the greatest meals of my life

was a crawfish boil in Baton Rouge and it was just, I mean, I think we had eight large men there. I was the smallest of us at 260 pounds. We each drank about a gallon of beer and ate at least eight pounds of crawfish. A gallon of beer? We were there for four or five hours just eating crawfish.

A gallon of beer? That's not that much. That's ten beers. That's a lot of beer. We were there for like four or five hours just eating crawfish. Gallon of beer? That's not that much. That's ten beers. That's a lot of beers. That's a lot of beer, but we're large. Okay, fine. It was a light beer. But yeah, just you know, whichever way you do it, even if you're sprinkling it on the outside of shelves,

what I do with almost every little crawdaddy tail, you pull it apart. He said it's not crawdaddies. It's crawdaddies. Not crawdaddies. So that's whatdies. It's not crawdaddies. So that's what the man who gave us our gator tour in Jean Lafitte, Louisiana. Yes. That's what he called it. But, anywho, you take the crawfish tail, and I'm just mashing it at the rest of the shells,

getting the seasoning on it. I'm sucking my fingers. I'm drinking beer. I ain't too worried about it, man. I feel like if you're worried about your crawfish boils, you're doing crawfish boils wrong, baby. Everyone calls each other baby in Louisiana. I know. They say baby. Baby. Baby. I like it boils wrong, baby. Everyone calls each other baby in Louisiana. I know. They say baby.

Baby. Baby. I like it. Hey, what's going on, guys? Love the podcast. Why? I just wanted to say that. My opinion, cream cheese and jelly sandwiches are just as good as peanut butter and jelly

sandwiches. I said what I said. Don't knock it till you try it. You can even spice it up with some good old Kraft American Signals or provolone, monster, cheddar cheese with some jelly. Stop while you're ahead, friend. You lost me there, handsome. I know it's kind of basic, but I'll help you out in a pinch.

I grew up with a friend of mine that was a cream cheese and jelly girl. What ethnicity was she? Persian. Okay, but Jewish, Jewish. Persian, Jewish, and we had it on matzo a lot. She had it on matzo a lot, actually. Is there a Jewish thing there? Because I grew up eating cream cheese and jelly sandwiches.

Maybe. What would the Jew-y thing be? What are you talking about? Like, why would that... We like, well, cream cheese with lox. Don't have lox. I guess we just have cream cheese in the house all the time. Kid wants jelly.

That's a good point. We're just cream cheese eating people. We got a lot of cream cheese. Yeah, we got a lot of cream cheese. But there's, like, nothing even Jewish about cream cheese, either. We got a lot of cream cheese. Yeah, we got a lot of cream cheese. But there's like nothing even Jewish about cream cheese either. I can't help you with this. You know what I mean? It's not like Kugel. Kugel, which has, you know, like hundreds of years of tradition in Central Europe, like Ashkenazi Jewish food, you know, or even bagels. You can track it back. But like cream cheese? I can't help you.

What do we got to do with cream cheese? But let me tell you, side note, complete side note, I went to Russ and Daughters in New York, and they had the most beautiful caviar cream cheese, and it was the most delicious thing I've ever put in my mouth. Man, I do love that. No, cream cheese and jelly, that was a big childhood staple for me, and I haven't eaten it in a long time. I sometimes, like, whenever I'm feeling myself, I have a piece of sourdough toast, and I heat it up, I toast it, and then I put put cream cheese and then bon maman jelly and then some sea salt and then maybe a few chia seeds

and it's really freaking good. Lost me at the cheese edition. The extra cheeses. I don't like it. I can see it. It's not for me. Wow. That recording was really something. You sexy minxes, you. Meow. My name is Matt from Riverside, California, and here's my weird food opinion.

Regular goldfish dipped in A1 steak sauce is fire. This came about when we had steak at home one night, and my kids finished theirs, and they were still hungry. They were munching on goldfish, and they had some steak sauce left on their plates. I know. Steak sauce with home-cooked steak. I love steak sauce. Heathens. No, do not.

Anyway, one fell in. They ate it. They forced us to try it. The rest is history. And now goldfish and A1 is one of our go-to late-night snacks. That's cute. All right. Love you both.

Love the pod. Keep doing what you're doing. Thank you, baby. So I learned that a minx is just a flirtatious person. We're thinking of mink. And I was thinking of mink coats. A mink is an animal.

And then I googled mink's cat, but it's a mink's cat. Wait, so mink's is just a word that is sprung up out of, there's no... So a mink coat, hold on. A mink coat, what are you made out of? Let's see, Wikipedia. You call a woman a fox, right? It's likeink coat, what are you made out of? Let's see, Wikipedia. You call a woman a fox, right?

It's like, oh, it's like foxy. A mink is a dark-colored, semi-aquatic, carnivorous mammal. Sounds sexy. We are a mink. Sexy minks. Sexy little mink. But it's M-I-N-X is a minks, not M-I-N-K. Yeah, but what's the etymology of that?

Oh, I don't know. Do you want me to find out? Yeah, yeah, yeah. Find out. Like an ermine. I'm going to start calling people ermines. Why are you making me work right now? It's so interesting.

A1 Steak Sauce. No, I want to analyze. Listen, any chip and any amount of wet flavor, I'm going to enjoy. All right, let's bypass that. Yeah. But what you said kind of bummed me out when you were like, I know steak sauce on homemade steak, whatever. steak sauce on homemade steak, whatever. There's been a certain kind of, I think especially food media creator,

who they've taken it as their personal job to rip your pleasure away from you, right? To say, especially when it comes to steak, to say that you're eating it wrong. To be like, oh, A1 is bad. The steak flavor should speak for itself. There's so many different cultures out there. I'm thinking about like Ba Luc Loc from Vietnam where there's like fish sauce and garlic and ginger

and it's on steak and it's a pleasure to eat. Put flavor on your damn steak. Dip your damn steak in ketchup if you want. You know what it is? I think the flavor of A1 is very polarizing.

Not everybody wants Worcestershire and fish and I like it. Yeah, nobody wants like Worcestershire anchovy fish and vinegar with their meat. I understand. I'm an A1 steak sauce hater, but then I went to a steakhouse in San Luis Obispo. I'm not going to say where it was.

And the steak was so bad, I put A1 on it because I needed to eat it. So there's a time and place for A1 to be on steak, but I believe there's a better time for it to be on goldfish. So way to go. You got it, baby. If you made the best version of A1 to put on the best version of a steak. A1 is the best version of A1. It's just a crappy product. But I think if you made something from scratch with those flavors, right? With the acid, with that deep dark, with the umami,

with that kind of like deep dark red fruit. If you made the best version of that, you put umeboshi in it. You know what I mean? Pullats. Call it something fancy. I'm going to put pullats in it. If you made the best version of that sauce with the best version of a steak, and you combine them, that's better than just a plain good steak.

Let me speak. Pulats, molasses, sardines. Sardines are worse than anchovies. Well, okay, fine. Anchovies. Good. Thank you. Salt, pepper.

Mix it up in a sauce. Let it ferment or something. Yeah, but I mean, add other spices, you know, whatever. Yeah, yeah, yeah. Some warm spices. Yeah. Like an all spice. I don't know. I'm just saying. All of them. Lean into sauce. Lean into things that taste good. Yeah, yeah, yeah. Some warm spices. Yeah. Like an all spice. I don't know.

I'm just saying. All of them. Lean into sauce. Lean into things that taste good. Yeah, yeah. There's no points for purity in food. And there shouldn't be. And there's a lot of historical reasons for why people have liquor.

What's the opposite of pure? Literally, once spices became democratized and poor people could afford them, rich people decided they wanted to start eating more simple food. Wake up, sheeple. Drink A1 by the gallon. I like simple foods, though. Is it because I'm a snob? Yeah. No, I think you aspire

to aristocratic bourgeois delight. Sucks. I want to live at Saltburn. That's what I thought when watching that movie I was like, I just feel like I could fit in I would hate to live there Are you kidding me?

I feel like you have more tactics to want to be bougier than me actually Yeah, but I'd want to snake in the back door like in Saltburn No, no, no Please, Mr. Jacob Elordi I'm just a poor college student Can I just say, side note Jacob Elordi, I'm just a poor college student. Can I just say, side note, Jacob Elordi might be the best animal to eat.

Especially with that little eyebrow piercing. I like how he has this little thing going on. Tall drink of water, I'll tell you what. Jacob Elordi, you're so hot. Come on the podcast so I can look at you. Jacob Elordi, do you have any weird opinions about, I don't know, Australian food? Meat pies versus sausage is he Australian

we already had we already had Curtis Stone oh we did and he's sexy he is on that note thank you for listening to our hot dog is a sandwich

we got new audio only episodes every Wednesday and a video version here on YouTube every Sunday what about Barry Keoghan is that how you say his name oh I don't know

I've asked so many people you think you think he's hot I love his eye I think his eye shape and color is, oh my god, so unique and beautiful. If you want to be featured on Opinions by Casseroles, give us a ring and leave a quick message at 833-DOG-POD-1.

Big Rosamond Pike guy. And I thought she really ate up that roll. Oh, sh. Also, Carey Mulligan, too. Uh. We went, uh, on Carey Mulligan? She wasn't good in the movie. Do you even see?

She was, I thought she was. She was extraneous. Yeah, I she was. She was extraneous. Yeah, I like it. She was extraneous. For more Mythical Kitchen, check out our other videos. We launch new episodes every week.

See you next time. I think the guy who played Farley was the star of a movie called Gran Turismo. Yeah, he was. I watched it on a plane. I like his nose. Opposite movies.

Yeah. Lot less weird sex stuff in Gran Turismo. I don't believe you.