A Hot Dog Is a Sandwich - What's The Best Cut Of Steak?

Episode Date: September 13, 2023

Today, Josh and Nicole are talking about the different cuts of steak and determining which is the best! 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 smell like beef. I smell like beef. I smell like beef. I smell like beef. This is a Hot Dog is a Sandwich, the number one food podcast on this YouTube channel. 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 smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates. I'm your host, Josh Scherer. And I'm your host, Nicole Anaidi. And Nicole, today we are arguing about what the best way is to take a full living animal and then run it through a series of band saws and then take small

blades and carve out its flesh into little gobbets that we like to cook and eat. Yeah! What's the best cut of steak? We're talking about what's the best cut of steak. But that's how you do it. I actually just watched a really incredible video. Shout out to the Bearded Butchers on YouTube. Julia made me watch this. It's like an hour and a half video

where they take an entire cow and they show you. They draw out like a cow on a chalkboard and then they circle all the parts and they're like, we're going to show you how it goes from a full animal down to all of its component parts and primal cuts. And it's very

cool. So I got cuts of steak on the brain. You and I both equally love steak. I famously am a big fan of just sitting down and eating a plain steak. Just seasoned with salt. No, I'm kidding. I hate it. It's one of my least favorite foods. Oh, really both equally love steak. I famously am a big fan of just sitting down and eating a plain steak. Me too. Just seasoned with salt. No, I'm kidding. I hate it.

It's one of my least favorite foods. Oh, really? I love doing. You hate steak? I hate. That's so inhuman of you. No, no, no. I don't like the American canon of steaks.

I personally find to be a little bit boring. No way. Boring. Well, hear me out. Hear me out. Hear me out. There's so many people that are like, you shouldn't ruin a good steak with spices and

sauces. All you need is salt and pepper and a little butter. Sometimes that's true. It's perfectly fine. I enjoy it. I sit down to a nice steak and I have a good time. But it's like never my go-to. It's never something that I crave. However, the cuts of steak, the ones that you would see outside

of a steakhouse, those are also incredibly fun. So we're going to get down in the nitty gritty of that. But like your first instinctive answer, what is the best cut of steak? Why are you hitting the table so much? I don't know. I was going to do it for emphasis, but it didn't seem too much. You don't need to do the emphasis on that.

My favorite cut of steak of all time is a ribeye steak. Oh, so original. You and 61%, we actually have the data. They did a big poll. About 61% of people said that ribeye was their favorite cut of steak. It is. Why is it your favorite cut? It's marbled really well. I think it holds salt really well. It's delicious. It's just my go-to. It's easy. How long have you been a ribeye queen? Because I'm fascinated by the rise of ribeye. Like again, this is the most common answer and people do love it. Well, I found out that filet mignon is used a lot in like Persian cooking, like in kebab and stuff. And I kind of like, yeah. And I kind of

like poo-pooed it. Cause I'm like, cause I'm like, if it's like, it's delicious and I love it, but it's just sliced filet mignon and then skewered and then cooked over coals. So once I found out that filet mignon is bag kebab, I was completely turned off by it. And then I went through like the other cuts, like ribeye and New York and like T-bone and all that stuff and ribeye just speaks to me the most have you ever had so that's interesting one that you kind of grew up on so much filet mignon a lot um which is filets like what it's cut from the tenderloin right tenderloin so if I'm a if I'm a cow these are my front hooves no I'll do it oh you want to be my okay okay so so if i'm so if this is a cow this

is the front of the cow this is the back of the cow the filet mignon is down the set the filet mignon is down the center right over here and it's the tenderloin and it's a part of the tenderloin was that a good explanation i think so i feel okay my tenderloin feels tender and the reason why it's so tender is because there's no actual movement and the intramuscular stuff doesn't move as much. So it's like really beautiful and tender and soft. Yeah, that makes sense. But it's also not fatty. It's not fatty.

Filet mignon tends to be a very lean steak. Incredibly lean, but incredibly tender because of the lack of movement. There's a couple. So I associate filet mignon with like Wolf of Wall Street era. Yeah, I think of the Titanic. The Titanic, yeah. They were serving filet. They served Tornadoes Rossini, I believe.

Yeah, like what are those like medallions? You know, when they're like, oh, steak medallions. Yeah, and like back then, I think I always grew up, for my dad, right? My dad was like an absolute boomer who like, you know, came into like adulthood during the Reagan era where it was like, this is what it means to have like a luxury food culture. And that luxury food culture is simply filet mignon. That name is fancy.

It's a fancy ass name. Also, I don't believe they use that term in France at all to describe that kind of steak. It's just a tornado? I don't think it's a tornado. I think it's a… Filet de bouffe? Probably just filet de bouffe, right? Because mignon means like small and petite.

Yeah, yeah, yeah. Kind of like mignon. Mignon. He's sounding like an alien. What do they say? They're like banana or something. They're like, the minions are like... Ah, banana.

I love filet. This is a serious podcast. I love filet. Good for you. But here's the thing. I don't care about it anymore. No, most people serious podcast. I love filet. Good for you. But here's the thing. I don't care about it anymore. No, most people don't. Most people don't.

Filet mignon, though, is the second most common answer when it comes to favorite cut of steak. We were not able to gather data over time of watching ribeye pass filet mignon in popularity. But like anecdotally, I'm willing to say that that is absolutely true. That as a society, for whatever reason, and I have a general idea of why we have watched filet mignon decline and ribeye rise up in the same way that we've seen breakfast cereal sales decline and you can see yogurt sales immediately cross axes with it. I think we've seen, that's just my favorite example of like a substitute good in food. Interesting, okay.

Just like as people ate less cereal, they ate more yogurt because it's like healthier and has protein and probiotics. Is that what it is? Okay. That's what I think it is. But for the filet mignon thing, I think people are,

now foodie culture is less about pure like wealth and status. Sure. And the status comes from your knowledge, right? Sure. So for people to be able to say, filet mignon's boring because it doesn't have the marbling and it doesn't have the intramuscular fat and it doesn't have the flavor and character

of a ribeye. I think to me now that gives you a certain amount of like status within the foodie sphere. Interesting. You're more interesting for saying that ribeye is your favorite steak, despite it being the most popular. And filet mignon you're seeing is like gauche because, oh, it's expensive for the sake of being expensive. Hmm. I never thought of it that way. Yeah. But maybe, so because I like a rib eye, I'm a hipster.

A little bit, but- But it's true. It's the best. But now by being a hipster, you are doing the least hipster thing that you can do. By liking the most popular cut of steak. Correct. Because it's the most popular because it was once hipster.

Okay, wait, wait. And now it is not. Hold on, hold on. Yes, go on. You're throwing out a lot of terms right now. What's your favorite cut of steak. Correct. Because it's the most popular because it was once hipster. And now it is not. Hold on, hold on. You're throwing out a lot of terms right now. What's your favorite cut of steak? Bavette. Oh my god. Get out of town. I really do love

filet mignon. And especially if somebody can cut in a bone-in filet. I've never had a bone-in filet. Bone-in filets are really great. Wow, no way. But I don't go to a lot of steak houses right And one of my favorite beef eating experiences Is Korean barbecue That's one of my favorite ways

To experience steak What do you mean? Like raw? Like the raw preparation of steak? Wait hold on You know Nicole When you go to a Korean barbecue restaurant They give you the raw meat

You're supposed to cook it No we've gone to Korean barbecue together Have you just been eating it raw? Shut, when you go to a Korean barbecue restaurant, they give you the raw meat. You're supposed to cook it. No, we've gone to Korean barbecue together. Have you just been eating it raw? Shut up. We've gone to the Korean barbecue restaurants together and you get that Yukhoe. Isn't that what it's called? Yeah, Yukhoe. Is it Yukhoe raw steak?

That is raw steak. We did. I'm not crazy. I know how to go to Korean barbecue. I've been going for like a long time. This one time we went to a Korean barbecue restaurant and I ordered a form of Korean beef tartare, but it came out like still pretty frozen. I liked it. It was good,

but also it was much too large of a portion and nobody else wanted to eat it except for me and a little bit of Nicole. I ended up eating like a pound of raw beef. The fact that I didn't... Anyways, I do love hanger steak. Hanger steak? Okay, underrated. It's hanger, hanger steak.

Hanger steak. Okay. Underrated. It's an underrated steak. A lot of butchers do not, a lot of single animal like ethical butchers, they do not want to serve hanger steak. Maggie, I'm getting to that. Why are you impatient? So a hanger steak, a lot of single animal ethical butchers don't want to serve it because there's only one of them that exists in the cow.

So it comes from like the diaphragm area. It literally just kind of hangs there. They used to call it a butcher's steak because. It was for the butcher. It was for the butcher. He was like, I'm taking this home, feeding my family. But hanger steak has a very, very, it doesn't move a lot, but there is still a lot of fat and connective tissue. Super unctuous.

I love it. It's got like a loose muscular structure to it. That's true. When you cut it, it has like, it almost looks like they're put together by meat glue when you cut through it. Do you know what I'm talking about? Yeah, yeah, yeah. It's almost like, it's like almost flaky like a fish. Yeah, it's flaky.

It's crazy. It's got fish flesh. It's a cow steak with fish flesh. I must say the hanger steak is my favorite with steak frites. Whenever I get steak frites, a hanger steak is my ideal cut. I don't know if it's related to the entrecote at all. No, no. Entrecote is French for ribeye.

I didn't know that. Yeah, yeah, yeah. Holy crap. Also, what... So, I've just been burnt by too many ribeyes. Because I've... When I've tried to go have those fancy steakhouse experiences, even when I cook for myself a fancy steakhouse experience,

you know, sometimes you have those nights where you're like, I'm going to cook a big old steak and you make, you know, cream corn, a little cream spinach.

You do a little twice baked potato. I don't do that. Why not? You don't cook for your husband. You don't provide for your husband. Kosher steaks are horrific. Yeah, I get it.

And I'd rather not. But when I go to my parents' house, I like, we're just even like Bobby Flay at Emeril Lagasse they love it that sounds so funny it's a good time you're like bam yeah they really like it Emeril pops up and sends you a cease and desist and then my dad says what does he say he says make hollandaise with it and I'm like steak and hollandaise dad well bearnaise sauce

yeah you know yeah yeah that's the steak condiment he's, I want hollandaise with my steak and asparagus. And I'm like, okay, dad, chill. You know how I can't separate my own answers from how I want to be perceived by people? Is that true?

Yeah, yeah. Like, I don't know if I, for instance, like black coffee, which I'm drinking right here. I don't know if I enjoy the, for instance, like, black coffee, which I'm drinking right here, I don't know if I enjoy the taste of black coffee or if I was socialized to like it. What are you drinking? This is a flat white with oat milk. It's not really a flat white, though. It's a flat white? You push the flat white

button on the espresso maker in the office. Yeah. There's no way that's, like, a flat white has to do with, like, a ristretto espresso pull and, like, microneuse. It is a ristretto. It's a ristretto. Oh, they got a ristretto button on it? Oh, I'm sorry. I didn't realize they had a ristretto button. I don't know. Just have a sip. Be clear. I have no idea what that means. I know what a ristretto it's a ristretto oh they got a ristretto button oh I'm sorry I didn't realize they had a ristretto button just have a sip just have a sip be clear I have no idea

what that means just have a I know what a ristretto is it means restrained oh god that's what that tastes like um hater

you're a certified hater you know what the new hipster cut of steak is that I genuinely genuinely love um hipster cut of steak I'm gonna think

it's not no it's but it's it's hipster in the new definition Where everything She's thinking folks Nicole's thinking You can't hear her

But I'll be your internal monologue Hipsters What do I know about them? The age of the beanie and the man bun And the beard is out And now hipsters are unironically wearing Metal band t-shirts from the 2000s So he's probably in like a death tone shirt.

Pearl necklaces. Do you say pearl necklaces? Yeah, probably a pearl necklace. And like ironically ugly sunglasses. Maybe some bordering on JNCO baggy jeans. Flank. What? Flank.

No, not Flank. Well, Flank, no, that was a good guess. I love Flank. But kind of in this like retro foods are coming back. People's palates are getting simpler. There is a very workman steak that I grew up eating that I have gained. Oyster steak. What's an oyster steak?

It's like a weird cut. Yeah, there's a bunch of weird cuts that, like, kind of exist regionally. But no, top sirloin, dude. Sirloin! Top sirloin has, pound for pound, to me, the best beef flavor. Because when we're talking about steaks, it's not just the marbling and the structure and all that that we're talking about. There are distinctly different flavors to different cuts of beef, right? That's very true, yeah.

Filet mignon is, I get when people say it doesn't have as much beef flavor, yada yada. But to me, it's just, it's a very clean flavor. I was going to say clean beef flavor, sorry. It's clean beef, it's lean beef, it's tender it's a very clean I was gonna say clean beef flavor sorry clean beef it's lean beef it's tender you know I understand

the criticisms against it top sterling to me though has this like almost metallic brightness to it it's a bloody

good steak and I think I think maybe I don't love hefty beefy flavor as much as a lot of other people I love

extremely beefy flavor I think ribeye of other people. I love extremely beefy flavor. I think ribeye extracts, I think the fat, I'm sorry, I have a little bit of a cough. Got it. It tastes like tequila. I think, I think ribeye, I think the meatiness and the fattiness come together to create this really exceptional signature beef flavor. That I think beef needs fat in order for the flavor to be amped up. And ribeye does that for me. I buy that.

I guess that's what I go. No, no, sorry. No, I was thinking about the internal. It's fat flavor, right? Sure, but no, fat isn't flavor. I don't know why people say that. It helps improve. Fat is a vehicle for flavor, right? Yeah, it's up. internal right sure but no fat isn't flavor i don't know why people say that fat doesn't help it helps improve that is a it's a vehicle for flavor right yeah it's up so there's

sure but there's like literally uh a scientific debate about whether or not fat should be considered one of the modalities of taste right so we have like salt sour sweet like umami is kind of there then what's the other one bitter? So like the five dimensions of taste, some people think that fat should be within there. Because you can kind of taste, well, there's an argument of. It's a carrier. Can you taste fat or can you only sort of sense it and that alters other tastes? Ooh, I wonder if you can like take a fat molecule and like. Pure, just pure fat.

Yeah, and like see if you can separate fat from like the texture of it and see if that has a taste. Scientists, get on it, stat! Also, any butchers out there, I'm sorry for us talking about, we don't know nothing about butchering animals. We know like general parts.

Yeah. You know what I mean? But this isn't like the hardcore, like in, and this comes from the chuck roll haunch portion. No, this is about hardcore butchers but we do love a good steak we do love a good steak um ribeye one of the things that bothers me is probably the single best bite of beef on the cow is within a ribeye but it is

not the ribeye itself the bone and i think no think, no, I don't. Is the bone the best bite? Am I eating the bone? I always eat the bone. You eat the bone? When I go out, I'm the bone sucker. Yeah, but you suck the bone. You don't eat the bone. I like chew on the bone. Yeah, but you're not like getting bone shards in your mouth. I don't eat a whole bone. Like if a dog eats a chicken wing and then it might lacerate

its colon on the way out. You're not doing that with the ribeye bones. No, but you know the bone. Yeah, you suck the bone. We're both big bone suckers in here. It's like corn on the cob but with the fat and the yummy gristle. I think ribeye should be separated

into multiple cuts because I think the spinalis... The spinalis, the ribeye cap. Yeah, the cap. And also, if you're cooking a ribeye, the cap is on the outside so it's going to cook differently than, you know, the actual, like, what is that, eye of... The eye. The eye. is on the outside, so it's going to cook differently than, you know,

the actual, like, what is that? Eye of? The eye. The eye. It's the eye, right? Yeah, the cap, the spinalis, and there's the eye in the middle. Uh-huh, uh-huh. And there's probably other little parts around it.

What's that steak that Tom and Jerry used to eat all the time that was actually, like, an eye round? Is that called an eye round steak? Yeah, yeah. Eye of round. I really want to eat one of those, and I've never had, I've never seen it, like, in a butcher's counter. It seems very old school to me.

But do you know what I'm talking about? That ribeye cap is the single best bite of steak in the entire cow. No, no, no, no. And I've had, like we were talking about earlier, right? A cow is a big puzzle. And that it's primal cuts and it's sub-primal cuts. Can you eat dairy cows? Yeah, I've eaten five-year-old dairy cows.

Pretty cool. Sorry, continue. Okay, so anyways, like the way that when we talk about ribeyes and fillets and strips and porterhouses and all that, that's just one way to figure out the puzzle of how to cut meat out of a cow. Yeah, sure. You go to other countries, they have spectacular cuts of steak that don't necessarily exist here. That's true. And I've been to a restaurant where they butchered their ribeyes differently.

So they just sheared off the entire spinalis and served that as a steak. And that's probably maybe the best steak I've ever had. Where did you have that? It was at Hinoki and the Bird, dude. Hinoki and the Bird. Why is that restaurant so good and nobody talks about it? You love Hinoki and the Bird. Are they dead?

Are they still around? They're around. They were actually in Century City, right where we were yesterday. So this is a restaurant in Century City in California, Los Angeles, where we're from. And I went there to get a burger because they had a happy hour burger. The only parking option was an $18 valet. It's horrible. And I was so mad.

I was so mad. I was like, do I get a coupon? Do I get a coupon for $18 off my burger now? Because I parked here? Anyways. It's the worst part about that restaurant. There's no parking. But like, that's an incredible cut of steak. So I'm saying these things that we think we know as steaks, which I get, you know, you go to a grocery store

in America, that's likely what they're serving. But you can figure out how to butcher a cow in many different ways than they do in other countries, and they got some good ass cuts. Sure. I'm a big picanha fan. Picanha is one of the world's great cuts of beef. It's beautiful. Is it a steak necessarily?

I don't exactly know. What's the difference between a steak and a cut of beef? I went to an all-inclusive resort in Cabo and I had a picanha steak. It was pretty damn good. I did have to shave the whole entire fat layer off because it wasn't properly rendered. But it was pretty damn good. Well, so if you're cooking picanha properly, right? And this is like another...

Low and slow on a spit. Exactly. You're cooking it on the shahasko. Yeah. Right? You're cooking it skewered over an open flame. And that flame... So picanha is...

It comes from part of the sirloin, right? Yes. Topstirloin, I believe. Yeah. And so it has a beautiful beefy flavor that we all love. It's top sirloin. But the best part about it is you butcher it in a way that you have a fat cap fully protecting all that meat.

It's ridiculous. And you curl the fat cap around. To make a C. To make a C to completely protect it. Yeah, yeah, yeah. And so then all that fat is absorbing all that heat. It's beautiful. Another one of my problems with ribeyes when you cook it medium rare,

to me, the fat in the middle is too thick. There's several inedible bites of a ribeye to me. I'm not eating that whole steak, are you? Or you're leaving fat on the plate? I leave fat on the plate. Right, same. And again, I enjoy fat. I'm certainly not a particularly health-conscious man.

Sure. But there's too much fat for it to properly render. But something like picanha with all that fat, all the fat is absorbing all that heat. It's rendering slowly. But I'll say this, a well done, not like cooked well done,

but a well created ribeye steak is worth all of those other crappy experiences with it, in my opinion. A wonderful, wonderful ribeye can like change the way you think about food. Have I just not had my Messiah ribeye yet? I don't think so. I've had mine. Where's your Messiah ribeye? What's the best ribeye can like change the way you think about food. Have I just not had my Messiah ribeye yet? I don't think so. I've had mine.

Where's your Messiah ribeye? What's the best ribeye you've ever had? Bar Moruno. Really? Best ribeye I've ever had. A Spanish Pinchas restaurant, maybe? And a gin bar. Pinchas and a gin bar and I believe they make their own vermouth in-house. Yeah, yeah, yeah. That's cool. And they do their

own gin blends too. They have a salmon gin. How did they cook? They have a salmon... Wait, what? A salmon-infused gin. Why do they have a salmon-infused gin? I don't know, but I didn't get it. Gross.

I know. I think it's because some people cure their gravlax with juniper berries. Oh, that makes sense. So it's like a through line. What did they do? You're going to laugh. It was literally cooked and then olive oil, medium rare, sliced on a bias,

olive oil, salt, and pepper. How big was the portion? I want to say it was the size of... And how thick? I want to say it was about yay. Okay. About an inch and a half. Inch and a half. And then I want to say

it was about my palm and a half. So it was one of my palms and then another one of my palms. So like, yay. Yay. Was there any acid on there? They seem like a place where you put acid on a steak. No, no, no. You don't need a steak.

Why did they put olive oil on it? I don't know. Interesting. But it was beautiful and it was delicious and I can't wait. Everywhere, every single person I talk to, I'm like, you have to go to this place and you have to get the steak because it's my personal favorite. So I looked up the definition of a steak, which this seems very silly, but we're talking about the difference. Because I don't think I would consider picanha a steak.

Would you consider prime rib a steak? No. Prime rib to me is the opposite. Prime rib is a roast, right? It is, correct. And so looking up, and again, dictionary definitions don't really mean anything, but this says high quality beef taken from the hindquarters of the animal. Not all steaks come from the hindquarters, by the way, but typically cut into thick slices that are cooked by broiling or frying. So this seems like a very old school sort of definition.

Very. But I think it's kind of intuitive what a steak is and isn't, right? It's an individual cut that you are like cooking and intending to serve as opposed to something like a chuck roast, right? Yes, I agree. You're cooking that whole piece or you're breaking it down into small bits and then you're cooking that. Yeah. So it's a bit of a nebulous definition, but I don't think I consider picanha a cut of steak necessarily. I had a picanha steak.

I had picanha that was cooked like a steak. Cooked as a steak. Yeah, that makes sense. I had that, but I would not consider Brazilian barbecue picanha steak. I had picanha that was cooked like a steak. Cooked as a steak. Yeah, that makes sense. I had that, but I would not consider Brazilian barbecue picanha a steak. No. No. Well, this is one of my reasons for saying that I think steak is overrated. I don't think it's overrated.

Why? I love beef. I love cow meat. I love cow meat, but I think skewering meats and cooking them like that, I think that's a better way to cook beef. I think picanha represents, like, maybe the best in beef cookery that the world has to offer.

That and, and, I'm here, yes. Korean flower cut. Is that what you were trying to get to this whole time?

Korean flower cut beef. What is Korean flower cut? It is the one, Korean, uh, hankook, hankook steak. Okay.

Is that, that's their beef? I don't know. Hankook beef. It's like the Korean version of wagyu. Okay. Um, that's an beef i don't know hankook beef it's like the korean version of wagyu okay um that's an oversimplification but anyways um you go to korean barbecue parks barbecue is like probably the maybe the fanciest korean barbecue restaurant in los angeles um okay but not like overtly fancy just very very good and high quality stuff but they had an american wagyu flour cut steak. What is flour cut?

I can't find it on the internet. Korean flour beef. I'm trying. I need to know what part it actually comes from. So it is kotsal, kotsal in Korean. Kot, kot. But it is cut in a way where it is just like the most incredible marbling I've ever had. So I think technically it comes from the ribeye.

Wow. It's like, I want to say finger steaks almost. Kind of, but they're cut in those like small portions. It's almost like a post-it note of steak. Yeah, damn right. So that's your favorite. Yeah. But it's a small piece.

Yes, correct. So I don't even know if you could consider that a steak. What is that, a steak for ass? It's super small, but I understand why you like it so much. I think it's because it's so delicate and you get each piece cooked to your liking. Instead of just a big hunk of beef. I love big hunks of beef. What the hell is a baseball steak?

Oh, it's a steak that you get from a crappy place for like $15. A baseball steak is a steak. So it's a center cut of beef taken from the top sirloin cap. Steaks differ from the sirloin steak since the bone and the tenderloin. I don't know why it's called a baseball steak. But it was made famous in Training Day. And that's my least favorite kind of steak. Because in Training Day, Denzel Washington says, go down to Pacific Dining Car, get yourself a baseball steak. But it was made famous in training day and that's my least favorite kind of steak. Because in training day,

Denzel Washington says, go down to Pacific Dining Car, get yourself a baseball steak. Pacific Dining Car, you know they closed. They closed, they closed. They used to be open 24 hours and I used to go there

at like three in the morning and after midnight, the training day baseball steak, they had it on the menu as that, was 50% off and I'm a sucker for a deal. Nice. And so I'd go in there

at three in the morning and eat a baseball steak and it was never very good. But I. And so I'd go in there at three in the morning and eat a baseball steak and it was never very good but I always had a great time going there. Why three in the morning? Why are you eating steak at three in the morning?

Because I was hungry. That's... This is like an after going out situation. Steak after going out? And the lines at my favorite Korean short rib stew spot

would be too long so I'd go to Pacific Dining Car and get myself a baseball steak that was not very good. Do you like meat? Oh, sorry.

Go ahead. I was going to ask what your least favorite kind of steak is. I don't like like those big ass like porterhouses. You're talking about

so like tomahawks. There's a difference between a T-bone and a porterhouse. I said bullshit. Oh my God. Nicole did a curse word. BS.

I think it's BS. Boo! Boo! Boo BS YouTube police coming in Come find Nicole Nicole $10,000 give it to YouTube police Please don't find me I have to feed my family Turn the fire hose on her What I was

I guess tomahawks are kind of Overrated They're like from the rib. I mean, a tomahawk is a ribeye, but it's bone-in with a French cut bone. I think it's ridiculous. I think there's a lot of these, like, they're like nine-inch thick tomahawks. I don't eat those. I watched a video where, I think one thing that irks me about steak in general is

the sort of culture behind, like, doing everything we can to like Guga foods. I love Guga foods. And I know, listen, I love watching his stuff. He seems like a really cool guy and I like his things and I would love to try his steak. I like how soft he looks. It's like the only food that you can sort of like create an entire media empire on of like just cooking that. I know he does more things. So I watched his video. I'll tell you the video that I saw. I'll tell you the video that I saw. I'll tell like just cooking that I know he does more things so I watched this video I'll tell you the video that I saw

I'll tell you the video that I saw it was somebody they were cooking a tomahawk and they like sous vide it to a certain temperature and then they like seared it off as you would and then they nitrogen froze it I saw that video and they're like we're gonna like shut down the

cooking process by nitrogen freezing it and they were dropping it into hot oil again and then nitrogen freezing it I saw that video too. And they're like, we're going to shut down the cooking process by nitrogen freezing it. And then we're dropping it into hot oil again. And then we're nitrogen freezing it. I saw that exact video. And that way we get the craziest crust with the most raw center. And like, I don't know, maybe I should find that level of craft cool, but I don't think it like does anything to it. I don't

know that I need the craziest crust on the outside of my steak. I don't know if that makes it better. And I know people craziest crust on the outside of my steak. I don't know if that makes it better. Let me tell you. And I know people will talk about my artery. It's okay. It's okay. Hey, hey, hey.

It's tiring. Steak is exhausting. Josh, it's not a big deal. I'm tired. I'm so tired. I know you are. I know, I know. But let me tell you, it's not a big deal.

If someone wants to say no nitrogen freeze their steak, let them. No, I know. I'm letting them. I'm letting them. It's not hurting you. I know. It's just, and like the tomahawk specifically, the tomahawk is the new flaming gun. Yeah, it is. The tomahawk is the new flaming gun, right? Yeah, yeah, yeah. I don't like tomahawks. It's just in like the Tomahawk specifically. The Tomahawk is the new Flamin' On. Yeah, it is. The Tomahawk is the new Flamin' On, right? Yeah, I don't like Tomahawks.

Big old barbarian. You got the liver king out here. There are bodybuilders that literally, and like these alpha male type influencers, they're not just out there being like, all I eat is like steak and water, which there are some people that do that. They're literally now going all I eat are six ribeyes a day.

Ribeye specifically. Tomahawk specificallybeyes a day ribeye specifically tomahawk specifically bone-in ribeye it has become like the new salient example of like i'm a big bad man and this is what men are supposed to eat and sometimes my favorite steak dishes are salad well i look like well i'm not a girl not yet a woman and i love a good ribeye So what does that say about me? You're not like other girls Nicole You're different You like whiskey and pizza I also love a good steak salad

But I like like a blue cheese Cherry tomato Lettuce Yeah I made that the other day I made like a date syrup vinaigrette too Yum And I found like fresh figs

Yum And I roasted fresh figs and honey blue cheese but my steak here's another kind of steak that we've not talked about it was invented in california the homer steak tri-tip tri-tip baby i love tri-tip i think it underrated i don't know i think it might be bad i think tri-tip might be bad not bad like ethically you said like the way i said that you were like is tri-tip canceled was tri-tip dming minors um but i've i don't think i've knowingly tried tri-tip before i don't think i've ever i don't think i've ever gone somewhere and said okay i'll get the tri-tip i think they're just like hey my uncle cooked this beef do you want some yeah and it's all uncle's love cooking

tri-tip uncles love tri-tip the funniest thing about tri-tip. The funniest thing about tri-tip, tri-tip is literally shaped like a triangle, so it gets thinner at the bottom and then thicker at the top. And most people, when they cook like a full, like a tri-tip wouldn't be a steak. You can cut it into steaks. It's pretty bad as a steak.

It's bad as a steak, yeah. But when you roast it whole, and it's a big part of California barbecue, when you have a roast of beef, what's like the first step you do to make sure it cooks evenly? Truss it. You like truss it.

You tie it up so it all has the same. Tri-tip is like a triangle. You can't truss a triangle. You can't truss a triangle, right? You can't truss a triangle. You can't truss a triangle. So it's thinner at one end, which some people like because like in Brazilian barbecue on the churrascaria, right? It's like it's doneness.

Like well done is the tip part. Correct. Some people like it. So it's good for feeding a family But yeah no I did I salt brined a tri-tip for like two days I stuffed it with garlic I sous-vided it for like eight hours in the office Pretty inconvenient for everybody but

I lost my sous-vide machine at home And I seared it off and I Made a lovely like steak salad with it I sliced the steak very, very thin Almost like roast beef Where's your sous vide machine? I don't know

If somebody could send me a sous vide machine That'd be great Because I really did lose it So what did we learn? What's the best cut of steak, Josh? Rapid fire Let's go through some other steaks real quick Oh, okay

How do you feel about skirt? Like it Love it In tacos Probably top three I don't even like skirt steak in tacos I like costilla de res in tacos Okay, your special?

A beef rib cut steak That's what Sonoratown uses and that's maybe the best steak experience. Alrighty. Okay, New York strip. New York strip? I like it better as a roast. Why do you keep touching me? I like it better as a roast. You keep touching me. I don't mean to touch you. You're really trying to convince me

of your claim right now. Wait, this happens more when I'm hungover. Oh, yeah? Have you noticed that? I think you just need something to hold on to. That makes sense. You're shaking here. New York strip.

It's just okay. It's just fine. Better as a roast. New York strip loin roast? No, I don't think... I've never had it as a roast. Big fat cat. Cooks better at roasting it.

Okay. That's what I like. What are the ones? T-bone, porterhouse. Don't care about either of those. Two steaks in one. Get out of here. Just give me one good steak. Don't put two steaks in one. Give me one margarita. London broil. Oh, boom. Cut London broil as a steak and just sear it off and go to town.

You know, chuck roll. I don't know. I think a chuck roll is a big thing. We're out of steak cuts. What other steak cuts are out there? Bavette. Bavette. Bavette is great. Is that not the same as a hanger steak? I don't know. Tri-tip.

Let's see. For some reason, there's brisket on her. Yeah, that's not a steak. Yeah, prime rib is there. Yeah, tenderloin, hanger. Oh, you know,

you can't have a Beef Wellington without a filet of beef. A good fillet. A good fillet. But then you cut it into steaks And that's like filet Yeah

Not like filet mignon Is the only part It's like you know It's a good part Of that That's good What else Hanger

Top sirloin Okay No I'm sticking with my answer I'm sticking That top sirloin Is the single best Cut of steak out there And I'm sticking to ribeye

It's versatile Thank you for this lovely conversation. I don't think we're ever going to see eye to eye, but I respect you, and I appreciate your views, sir. All right, Nicole. You heard what you and I had 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! Hey, before we get to that, we want to do our famous segment that everybody knows and loves, Review a Review, where we take one of your Apple Podcast five-star reviews and read it on the show, and then

we review your review. This is from Voltage Chick. Five stars. Please read this. Josh and Nicole, I literally do a backflip in my car. No joke. Don't even begin to question me if you read this on the pod. As far as a five-star rating, I'd give this one a two out of five stars.

I love how passionate they are, but one, they misspelled Nicole. Okay. I have a bone to pick. My name is N-I-C-O-L-E. There is no H anywhere in my name. Stop putting it in there. It doesn't exist. Yeah, so you lose one star for that.

And then you lose two additional stars because I believe in safe defensive driving. Nicole, you know that. No backflips in the car. I don't even like to eat burritos in the car anymore because I had a mishap once. I don't eat in the car either. I don't even like to eat burritos in the car anymore because I had a mishap once where there was a hole in the bottom of the foil and I bit in the burrito and a hot bean squirted onto my crotch. And then I swerved a little

bit because I had hot crotch beans. Not the crotch beans. But again, if you want us to roast your reviews, please go on Apple Podcasts. Give us five stars. We need it for our self-esteem and it really helps us out. Do we know how? No. But we appreciate it anyway. It just looks kind of cool.

Yeah. Wow. Thank you. Alright, a reminder before we get into opinions like Castor Oils, that is for audio only. So this is our sign off if you're on the video watchers. But Maggie, roll that first clip. Hi, Josh and Nicole. Hey. I have a question for you. Yes.

When I was in college one summer, I was really poor and me and my buddy Kevin were... lived entirely on Arby's and Honeycomb for an entire summer.

That was all that we ate. So my question for you is, if you needed to survive an entire summer and could only eat from one fast food restaurant and have one cereal, what would you choose?

Why are those your two options? I really love the show, and I really love everything Mythical does. Bye! If you want to hear us answer that burning question, one fast food restaurant to survive in one box of cereal, go head over to Spotify, Apple Podcasts, wherever the heck you get your podcasts.

That's our sign-off for now. We'll see y'all next time. Alright, Nicole, now the video people are gone, we can really get a little bit crazy and say what we think about them. Okay, cool. I don't like it. It's weird. You're just sitting and watching two

people talk. It's like what everyone does now, Josh. I know. It's very strange to me. There's a literal

just chatting category for the streamies. I think there's a loneliness epidemic. Yeah, I think so, too. Yeah. Do you feel lonely?

Sometimes, yeah. Do you feel lonely? I thought you were talking to Maggie. No, I'm not looking at Maggie. No, you have, like, hobbies, right? Maggie's fine. I'm not going to ask her. I understand. Listen, living off

a fixed income, low income, that's a reality for a lot of people. Arby's and Honeycomb, though, is an extreme diet. And if I'm being honest, we keep touching again. I don't know that that's even the most economically efficient thing. Arby's is not a cheap

fast food restaurant. When they said honeycomb, I thought they were just talking about honeycomb. Oh no, they're talking about honeycomb cereal.

I thought they were taking straight honeycomb and eating it for like sustenance. Like a bear, like a bear eating honeycomb. Like you kind of

imagined they found like a large cache of honey. I thought maybe, I don't know, they were like, I don't know, somewhere up like, I don't know, somewhere up in the Ozarks and they were searching for honey.

One fast food restaurant, one box of cereal. Do you want me to answer it? Yes. Oh, man. Cereal would have to be special K or some sort of like health. You want something nutritive.

Yeah, I want something nutrient dense. A Kashi Goline. Oh, God. No, it's not good? Kashi Goline? I have so many just bad memories. It's not bad. Kashi goleen. Oh, God. No, it's not good? Kashi goleen? I have so many just bad memories. It's not bad.

Kashi goleen crunch. It kind of tastes like stale smacks. You know smacks? Smacks are underage cereal. My mom never let me have snacks. Love smacks.

It's either... No, actually, I don't like kashi goleen. That's not true. Honey bunches of oats almond would actually be my number one cereal. Same.

I would live off of it And then for fast food Hmm I think I might Well let me think about I don't think about Fast food that much

You want variety Yeah I know You want variety I know I know So even something like A Wendy's or Carl's Jr They have salads on the menu They have chicken sandwiches

I never eat Wendy's I never eat Carl's Jr They got fried zucchini At Carl's Jr Oh they do I might mess around And pick Carl's Jr Just because of that.

I think the ones that I do frequent would be McDonald's and Jack in the Box due to familiarity, but there's not much variety. You're right. Is Subway fast food? Yeah, regrettably, I think you can pick Subway. I hate that, but you would eat Subway every day.

Yeah. I would eat Subway every day. Really? Yeah. The tuna sandwich with the sweet onion sauce and the cheese that you get and all the pickles. You get all the pickled things on there? Yeah. You have a problem with that big guy? You got a problem? Take it up with someone who cares.

If you guys don't know, Nicole's Subway sandwich order is the most unhinged thing I've ever heard in my life. Okay. Okay. Your literal middle name is unhinged. And you have the audacity to call me unhinged. It's a family name. I'm named after my grandmother. Unhinged Geraldine Scherer.

That was her name. Do you have a problem with that? Apparently you have a problem with my very delicious sour Subway tuna sandwich. It is sour. It is sweet. It is cheesy. And then there's the fish. And that's before we get to the fish.

I am fish, honey. I love Taco Bell. I love Taco Bell. Taco Bell is my favorite fast food restaurant. But as far as an everyday thing, I don't think I would eat that every day, right? It's, you know, it's a special treat for me. I think Carl's Jr. is something where I think their standard burger is very, very good. It has a unique flame broiled taste to it.

They got great grilled chicken sandwiches at Carl's Jr. Huge fan of their Santa Fe and barbecue grilled chicken sandwiches. I don't do that. I don't go. And then cereal, I want something in that middle ground between sweet and sugary and healthy

and honey bunches of oats has like always been my favorite. Also though, like Wheaties. I love Wheaties. I love Wheaties. I love Wheaties. They make you big and strong like Carl Lewis.

I love you. Yeah, there's like sports people on it. Yeah, even though Carl Lewis, you know, the U.S. anti-doping administration, there's like sports people on it. Yeah, even though Carl Lewis, you know, the U.S. Anti-Doping Administration, you know,

they buried his positive test for amphetamines, but like still, he ate Wheaties. What? I think I would eat El Pollo Loco, actually. I thought you said Four Loco.

Oh, El Pollo Loco. That's a great one. I think El Pollo Loco would be my number one. I would live off of El Pollo Loco and Honey Bunches of Oats Almond.

Same. We can just share this. Almond? Yeah, no, I prefer Almond to Honey Roasted. Would you also do El Pollo Loco and Honey Bunches of Oats Almond. Same. We can just share this. Almond? Yeah, I know. I prefer Almond to Honey Roasted. Would you also do El Pollo Loco? Yeah. Okay, nice. Yeah. Okay, cool. We can survive on the island. We can go to college together. We can be college roommates. Josh and

Nicole go back to college. Let's do it. Can we please do it? We finally get our bachelor's degrees. Oh my god! Josh, please. Okay, please. If you want to see Josh and I go back to college, just, I don't know, write a review or something. Yeah, get any college

to sponsor us. Please. If they'll do that. Josh and I would love to go back to college. Because we are the most successful college dropouts in history, I think. That's right. Like Bill Gates doesn't count. Nikola Tesla? Nikola Tesla? Yeah, other than Tesla. Did Tesla go to school? I have no idea.

He was like, what is he, Austrian? I know like Austrians, but I'm saying like we don't know anything about Tesla. Why would you say Tesla? Are you thinking of Elon Musk? No, I'm not talking about Elon Musk. The guy from Tesla the company? I'm not talking about Elon Musk. I'm talking about Nikola Tesla.

You're talking about Grimes. The creator of the Tesla coil. All right, next opinion. Hi, Josh and Nicole. This is Jack from San Diego. And my weird food opinion is that I've always been baffled by foods that you season outside of their respective shells, like edamame or like shell on shrimp. Great opinion. Because it doesn't really make sense to just have all this stuff outside without it actually permeating and penetrating

what you're going to eat. Yes. And maybe I'm just bitter because I got food poisoning from some garlic edamame I had last night, but like, I'd love to hear your opinions on it. Take care. Cheers from San Diego. Agreed, Jack. No. And I've thought about this a lot. And one of the reasons I've thought about this is because my stupid brother. So growing up with my stupid brother, we used to always get, John, I love you. We we we used to always get this like very cheap rotisserie chicken meal deal from our local ralph's right okay and so we'd go there my brother would be like i want the garlic and herb and i was like but i want barbecue and my brother's like no we're getting the garlic and herb and then what he would do he only ate white meat chicken back then he would take the skin off and not eat it and only

eat the unseasoned white meat and i was like but i eat the skin which has the flavor you don't even eat it and but you're still insisting you know and so anyways this is always baffled me is that why you like barbecue chicken so much now is that why you make it so much yeah trying to recoup lost time nice nice nice but yeah so like shell on. How do I feel about it? Where you, they season the outside of the shell. Stop being a baby. Just freaking enjoy it. It's so good. It tastes great when you suck it off of the shell. I love it. I actually prefer it. Yeah, no. So that, that is the answer, Jack. You got to put your mouth on the outside. You got to put your mouth on the outside and it tastes really good when you do that. but also i i understand where they're coming from

because i've thought about this a lot and sometimes i'm like i would rather so much i would rather just have a peeled shrimp that is swimming in the sauce that i can enjoy i would no there's it's peel and eat shrimp is fun yeah sure it's fun but like so okay so so so eating edamame out of the shell is fun there are times so i'm thinking about like a peel and eat shrimp. Like you get like. Bubblegum. I've never been to a bubblegum. I've just never been to a bubblegum.

Shame on you. I was talking about boiling crab, right? So you get like a big like Cajun style seafood boil and Vietnamese Cajun seafood boils. There's a ton of butter. So you peel the shrimp, all the seasonings on the outside of the shrimp, but then you swipe it in the butter. Howmst ever. I've had peel and eat shrimp where all of the seasoning and it's kind of dry.

There's no sauce. All the seasoning is on the outside of the shell. And I'm like, do I really have to eat the shrimp and then lick the shell like a cat? That's weird. That's fun though. Edamame is a good, I mean, edamame, I'm sucking that off. You know what I mean? Like I got spicy edamame and I kind of pop the beans and it's gone.

Yeah, it's fun. It's, it's being, it's being one with your food. But sometimes there's times when, when you can't like the, the seasoning burnt on the outside and it's gone. Yeah, it's fun. It's being one with your food. But sometimes there's times when you can't. Like the seasoning burnt on the outside of a shrimp shell. That's your problem. You know? And Jack. It's Jack's problem too.

I'm really sorry you got food poisoning though. That sucks. Sunflower seeds. Who has time for them? I ate them whole. Hi, Nicole and Josh. Love the show. This is Dave from Calgary.

I don't know how I avoided juvenile diabetes, but I used to do this all the time. My parents had always had wheat germ in the cupboard, and I don't know what they use it for. But I used to dump a lot of that on vanilla ice cream and then dump some corn syrup and then mix it up until it was like a soup mixture. Oh, my God. Yeah, I loved that when I was a kid. Bye-bye. Why do they have so much wheat germ in there? So, wheat germ, corn syrup, and vanilla ice cream?

What does wheat germ exactly do for you? I'm looking it up. I'm looking it up. It's the germ of the wheat. So, germ is the reproductive part of the plant? The germ of the cereal grain is the part that develops into a plant. It's the seed embryo. Along with the bran, germ

is often a byproduct of the milling that produces refined grain products. Yeah, so you're just getting a lot of that hefty wheat flavor in there. This reminds me of Korean Injeolmi. Which I've had Injeolmi-flavored ice cream. I can't remember the name of the actual...

It's this, like, it's this grain powder that exists, and it's in injeolmi. But I've had just that grain powder mixed into ice cream at Korean dessert spots, and it is good, let me tell you. It's delicious. It's the hefty corn syrup that's turning me off. Yeah, like, the corn syrup, I think, was superfluous. However, I also love

melty ice cream soup. I love melty ice cream soup as well. So I get it. So if you need that, why the corn syrup, dude? Probably for sweetness. I don't think it's necessary. I feel like ice cream and corn syrup

are like kind of the same amount. They're not the same. They're not the same thing. You know what I mean? I feel like you're not getting that much. I think what could have happened instead, instead of putting wheat germ and corn syrup, you could have just crumbled up some graham crackers

and called it a day. But he wanted pure wheat germ. What I did the other day, now this is fun. I had McConnell's vanilla bean and a microwave that was a little bit soupy and I drizzled just straight molasses on it and put on some salt.

You're crazy. Salty molasses. That sounds so good right now. Oh my God. Oh my God. Oh my God. Bam. That sounds God dang right it does.

Ridonculously good. Can we get ice cream after the podcast? Yeah, but you're driving. Oh, I thought you meant like I can't drink, I can't eat ice cream because I'm going to be

too drunk to drive. No, I'm not drunk right now. No, me neither. What? I want you to drive. I said can we get ice cream and you said yeah, but you're driving and I thought you meant like oh, you're driving. No, I know. I'm saying no you to drive. I said, can we get ice cream? And you said, yeah, but you're driving.

And I thought you meant like, oh, you're driving. No, I know. I'm saying, no, I'm saying you're not understanding me. You're not understanding me. I drove you to Yogurtland. Can we do one more opinion, Maggie? Just one more. I don't want to leave here.

Hi. Sorry. I am a really big fan of Mythical Kitchen. Why? Of everybody. My boyfriend and I are. And I'm not a serial killer, but I really like dipping.

My mom showed me when I was a kid that if you dip toast with country crock, not butter, because we were poor, into orange juice, it's like the best thing in the world. No disrespect to the guy who likes dipping it in hot chocolate. Okay, thank you. Bye. Margarine toast and orange juice. It's like the best thing in the world. No disrespect to the guy who likes dipping it in hot chocolate. Okay, thank you.

Bye. Margarine toast and orange juice. Okay. It's one step away from marmalade. You take that orange juice, you reduce it down with some sugar, put some zest in there. That's a marmalade.

That's great on toast. I understand why these flavors work together and it pisses me off how they work together. It's like the difference between putting tomatoes in a grilled cheese and putting ketchup in your grilled cheese, right? One's just a more processed form of the other. Ketchup tastes better than tomatoes

with grilled cheese. We'll see, but that's a matter of opinion. No, it's not. No, it's not. It's a fact. Orange juice toast, Nicole. It's a fact. Orange juice toast goes better than marmalade because the lack of sugar. In the same way, Nicole, in the same way, in the same way, Nicole, Josh, in the same way,

in the same way that some people would argue that tomato tastes better in a grilled cheese because ketchup has sugar. May I speak? Yeah, speak. There are some facts. There are some facts that I would like to say. You can still talk.

Can you not talk as I talk at the same time? No, we can't. We each have a microphone, don't we? Can I see that for a second can i just your microphone well you don't know how it works i just want to see i just want to see it i'm just gonna have that not facing you for a moment um you know i'm gonna tell you three

facts about life number one me and you host the podcast a food podcast number two i drove you to yogurt land when your back was screwed up. So now you have to drive me to get some sort of frozen yogurt ice cream product. So Nicole, she picked me up from the doctor where I got a shot of Toradol to the butt, um, because I hurt my back. And then I was sad because my butt hurt and my back hurt. So Nicole took me to yogurt land and then I mostly got pistachio flavor. And number three, ketchup is better on a grilled cheese. But we're not even debating that.

We're talking about toasts and margarine and oranges. Orange juice. Okay, I'm done. The ketchup thing was just an analogy. Now I have this weird craving for margarine right now That country crock I love country crock It's so yummy It tastes more like butter than butter

Yeah I can't believe It's not butter I can I saw a meme today That said I can't believe She's not Jewish But in that font And it was about Rachel Sinat

Rachel Sinat I was actually looking at her Instagram the other day And I'm like How is she not Jewish How is she not Jewish I want to like Give up my J card to her

It's crazy You don't have to do that. Can I transfer it? That's not how it works. Is it transfer? All right. Well, that's our time. Thank you so much for stopping by.

A hot dog is a sandwich. We got new episodes of our podcast out on audio every Wednesday, out on video every Sunday over on the Mythical Kitchen YouTube channel. If you want to be featured on Opinions or at Castles, you can call us at 833-DOG-POD1. 833-DOG-POD1. I 833-DOG-POD-1. I just need you to know that also, I don't memorize anyone's phone numbers,

just my own, my house, and this. I haven't memorized, I don't know David's phone number by heart. I don't know your phone number by heart. I don't know anybody's phone. I know this and my personal house and my own cell phone. I know Deep.

I know John. I know Deep's sister, Roma. I know Chad. I know my grandma cell phone. I know Deep. I know John. I know Deep's sister Roma. I know Chad. I know my grandma. Oh. And I know 1-833-DOGPOD1 to be featured

on a page like Casseroles. Check out our YouTube videos. We cook and stuff sometimes. Yeah. We'll see you next time. Bye-bye now. Kisses. Besos.