A Hot Dog Is a Sandwich - What's The Best Dipping Sauce Of All Time?

Episode Date: November 4, 2020

We're here to declare the definitive dunkable dressings for all our favorite foods. Today, we're asking: what is the best dipping sauce? To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is Mythical. It's sweet, it's spicy, it's creamy, and most of it's made up of mayo. Whatever sauce suits your stomach, we're here to declare the definitive dunkable dressings for all our favorite foods. It's time to ask ourselves, what is the best dipping sauce? This is a hot dog as 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. Ketchup is a smoothie. Yeah, I put ice in my cereal so wet. That makes no sense.

A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich, the show where we break down the world's biggest food debates. I'm your host, Josh Ayer. And I'm your host, Nicole Hendizadeh. And today we're talking about the best dipping sauce.

But Nicole, we got to set our parameters here. I love sauce. I love sauce. Wait, that is the thing though. I hate dry foods. I love wet foods. I like sauce. Yeah, yeah. Lots dipping sauce. But Nicole, we got to set our parameters here. I love sauce. I love sauce. Wait, that is the thing though. I hate dry foods. I love wet foods. I like sauce.

Yeah, yeah. Lots of sauce. I've known some people that hate sauce. They've like outwardly said they hate sauce. And honestly, I immediately take that

as like, I should not be friends with you. You are not a sauce boss. We can only connect on a certain shallow level because you don't appreciate sauce. And I mean that like deeply and philosophically.

Yeah, I like sauce. It helps with everything. It just, it loops the food down your throat. It loops the food, yeah. It keeps it moving. Yeah, it keeps it going through the digestive system, through peristalsis and all that good stuff. We love bringing up peristalsis.

This is like the third time I brought up peristalsis. I'm sorry, it's so interesting. This podcast brought to you by the natural esophagus movement of food known as peristalsis. Visit peristalsis.com slash hot dog for 10% off your body's natural movement. Okay, so best dipping sauce. There's some natural questions that arise. Best dipping sauce for what?

Because you dip a lot of foods into sauce. That's true. I'm talking about the ideal platonic universal dipping sauce experience. An all-accompanying sauce. Correct. So if you're stuck on a desert island, but miraculously have access to say like pizza, french fries, sushi, whatever, all that, what is the one sauce that you want for the rest of your life to dip food into? Easy. What's it? Spicy mayonnaise. Spicy mayo for short. Okay. Okay. But that's,

that brings up a whole nother question though what what exactly do you mean by spicy mayonnaise so my my definition well it's a very loose definition it's mayonnaise plus any sort of hot sauce slash condiment so it could be anything from frank's and mayonnaise it could be sambal olek and mayonnaise it could be sriracha and mayonnaise it could be i don't know what's that thing what's that thing thing that Davin gave us one time that had lemongrass in it? Oh, that was a different kind of Indonesian sambal. Oh, my God. Yeah, yeah.

There's so many different. Dude, once you dive into regional sambals across Indonesia, what a world. Yeah. Shrug. Shrug. Shrug and mayonnaise. Anything spicy plus mayonnaise is my definition of spicy mayo. I respect that.

And spicy mayo, to that and spicy mayo to me Is the greatest dipping sauce I would agree but I don't think that satisfies Our definition right here I think I'm going to force you to choose One iteration of Because that's multiple different condiments Because to me like say the difference between

Sambal, olek and mayonnaise And sriracha and mayonnaise is the same as like ranch versus blue cheese Those are two distinctly different sauces to me no no no no no no no no they're two sauces there is no upheaval about getting sambal

olek and mayonnaise versus don't tell me there is sorry I just raised my finger I was like what an aggressive move no no no dude

come on there's the literal like have we debated this yet blue cheese versus ranch I don't think so we're going to one day but I don't see the huge like upheaval about like oh sriracha and sambal the way that there is

ranch and blue cheese i'd say there is a silent war raging between sriracha aioli i mean we discussed this before mayonnaise plus something equals aioli for all intents and purposes yeah there's a silent upheaval with sriracha aioli versus chipotle aioli because spicy mayonnaise is my answer for the record is ranch. Oh yeah, Josh's answer is ranch. Of course my answer is ranch. Yeah, no, I could drink Hidden Valley straight from the bottle.

I have drink Hidden Valley straight from the bottle. I mean, I don't like pour it on a glass of ice and enjoy it as a nice evening treat. But to me, Hidden Valley ranch, I mean, homemade ranch, I think you can make a better version. But Hidden Valley is like the gold standard. It's really good.

It's just like shelf stable mayonnaise, buttermilk, MSG, just enough herbs to kind of keep your lips smacking. And so I think Ranch is absolutely perfect. But honestly, most of the time when I'm eating Ranch, I am adding a dash of hot sauce to it, which kind of just makes it a spicy mayonnaise in and of itself. I guess. Ranch is predominantly mayo. But let's talk about the universal aspect of spicy mayo. yes yes can you dip sushi in ranch uh that is something that i was deeply considering i actually this is completely coincidental came up on my twitter timeline oh no way of a picture of someone eating at the workplace they had a little thing of whole food sushi and

next to it a cup of ranch yeah dude and it just said my co-worker is dipping their sushi into ranch may i call the police uh and like one don't call the cops don't be a narc yeah yeah don't be a narc about something like that but i don't know why it wouldn't work and that sounds really gross to a lot of people and i and i'm fully sympathetic like i would never like take a beautiful piece of sashimi and like dunk it in hidden value okay okay okay but i would dip it in spicy mayo but why what's what's the big difference in flavor profile uh it's spicy creamy okay that's spicy creamy but if you think about like creamy herby okay what no dill is one of the more prominent flavors in sure you don't have to make ranch with dill i do associate dill with ranch yeah it's great it's got that tanginess and like dill goes beautifully with fish i know it doesn't necessarily with japanese fish i know exactly what't necessarily go with Japanese fish.

I know exactly what you're trying to do right now. You're trying to say, have you ever had a filet of salmon, you know, baked in the oven, perfectly medium rare in the center, and then you just squirt some ranch on it. I know exactly what you're going to say. And yeah, that's acceptable. It's basically tartar sauce. Let's think about some other things. I prefer my French fries dipped in spicy mayo versus ranch.

See, there's, this is. Aioli, sorry. We like to get political often on this podcast. No, we don't. Oh, sure we do. Yeah, yeah. You talk about like leftist, what was that thing you said? Leftist Pop-Tart? Oh, no.

Yeah, what was I talking about? Oh, my God. Oh, lasagna. Lasagna. Leftist lasagna movement. Deep state anti-leftist lasagna movement. Yeah, that's you. Radical lasagna inclusionism.

I think that's what it was called. This is a good case for ranked choice voting. What is that? So like the idea that when you elect an official, you don't just vote for the person you want, but you also vote a second place, third place and fourth place because you understand that life is a lot about concessions and that when you are voting for someone to represent you in the government, that you are not just, you know, if you sacrifice your vote, if that candidate loses, then the opposite of that candidate springs up in essence. So you can still say vote your conscience, say, you know, Bernie and Hillary was a big one.

People really wanted Bernie in there. A lot of fervent supporters. You know, you could rank Bernie first, Hillary second, and then those votes still go to Hillary. It's, I believe, the same way the Heisman Trophy is voted on. What I'm saying, how this relates to dipping sauces, is that ranch is not my favorite sauce for everything, right? Okay. Ketchup is my preferred sauce for fries. Sure.

I think the sweetness, I think the tanginess, I think that counters the fat and the starch of a potato perfectly. And I absolutely love it. I also, ranch on burgers is fine. I would rather have, you know, ketchup on that. But I also do enjoy ranch and French fries, but it's probably my third. It's probably even behind spicy mayonnaise. But I'm thinking of things like, you know,

I mean, I'm a pizza dipper. I dip my pizza too. You know, I'm like- I dip it in ranch. But you would sacrifice that. You have to like figure out what foods are most important to you to dip. Somehow.

Sushi is very important to me. Yeah. French fries are important to me. Onion rings are important to me. Pizza is important to me. What are some other things that you dip? Wings. Wings.

Wings are a big one. Any amount of fried chicken is very important to dip. Fried chicken and spicy. Any fried fish. Any sort of fried food. Yeah. I mean, do we factor in crudite? Chips? Oh my God. Oh my God mean, do we factor in crudite? Chips?

Oh my God. Oh my God, of course we do. Crudite? Yeah. I love crudite. Do you love crudite? Crudite is a fancy word for like raw vegetables you dip into stuff. One time I got a plate of crudite for maybe $25 and it was like three radishes and a celery.

Not kidding. That is one of the most fun things about being an adult with your own money where you're like i'm not gonna blow it on stupid extravagant things that are like big you know like a large tv or a truck yeah no no i'm gonna like spend 28 to see what this like fermented nectarine crudite plate is and then it's just like oh yeah that's some sliced up fruit in a box yeah yeah exactly yeah but you got to do that with your own money yeah and that's fun yeah adulthood yeah i'm all about it but no i think yeah crudite for sure a spicy mayonnaise situation for sure amazing uh chips what kind of chips i mean all of them i mean i mean because tortilla chips i would dip my tortilla chip in a spicy mayonnaise chipotle mayonnaise probably

oh god i would too okay i'm trying to think of other dippable items yeah uh what are some dippable corn dogs corn so dude spicy mayo and a corn yeah wait that's true i literally i literally like made that on the show once we did that crab cake hutch will be corn dog josh you literally are the are the czar of pink dipping sauces which is is literally spicy mayo. Your whole entire aesthetic is spicy mayonnaise. It is also ranch. It is also ranch. But for the general public. And the two are intertwixtable.

That's what I'm saying. Intertwixtable? Are you talking about Twix? You love Twix? They're intertwinable. Like ranch is very adjacent to mayonnaise, is very adjacent to spicy mayonnaise. Yeah. But I want to press you on very adjacent to spicy mayonnaise. Yeah.

But I want to press you on one recipe for spicy mayonnaise that you would like to go with all this because you're throwing out Chipotle. You're throwing out sambal. You're throwing out sriracha. And like this. You're talking about homemade ranch, buttermilk ranch. Okay. No, no, no, no, no, no. I'm saying I'm saying if I'm on this desert island, I'm taking about 60, 65 bottles of Hidden Valley Ranch.

I'm going to use them if I find a native population. I'm going to use them to trade. Why do you have to choose one though why can it just be an overarching umbrella i don't think so because i think then we get into really murky terms of what it means to be like say you said aioli it's like well are you talking about you know all flavored mayonnaise at that point why can't it just be like i don't care like why can't i just tell the tell the mayo gods like i'm just gonna close my eyes and i'm on a desert island and I'm by myself and, oh, it's coconuts. But, like, I don't eat the coconuts by itself. So the spicy mayo gods, like, bestow upon me, I don't know, like, spicy mayo from, like, crazy fish.

Dear Lord in heaven, do not let me eat these coconuts unadorned oh rain your blessings upon me spicy mayo of whatever providence you see yeah like i don't care what kind of spicy mayo is because think about it this way thinking about japanese style spicy mayo that i get from like the studio city sushi bars that i go to i would dip a french fry in that no problem yeah i do i literally did that the other day we have i think it's lee kum key brand which i believe is korean yeah yeah but we got that in the fridge right now and yeah the other day i was dipping like like a breakfast casserole into it oh your breakfast casserole your energy bars yeah yeah so to explain why nicole's uh talking about energy bars i started

not really strictly doing the whole macro counting thing i've heard gym bros talk about macro counting forever i'd never actually done it. And so I decided to start measuring everything out, but I started doing it in a very lazy way. So one breakfast, I mashed up a whole loaf of bread with about 12 eggs, a couple cups of cheese and some turkey sausage and vegetables. And then I baked it into a loaf,

cut it into very large bars of, again, just mashed up bread, egg, and cheese and meats, and then would microwave them at the office, much to the disgust of Nicole and Trevor. That was gross. They got real gross by the fifth day when the eggs got old. Yeah. And then the microwave was smelling up the kitchen. So that's my bad.

I owe you an apology for that. It's okay. Thank you for doing it on a public forum, such as the podcast we co-host. I was waiting for this. Yeah, I'm sure you were. I'm sure you were. That said, when I went for a dipping sauce, because of course I need to dip that in the sauce.

I didn't grab ranch. I grabbed spicy mayonnaise. You sure did. I wonder, I would love to see a crystal ball that has shown me my choices on dipping sauces for most things. Because now that I'm really thinking about it, I don't know if a ranch would actually

take that over spicy mayonnaise for me. I think you like to think that ranch is your favorite, but in reality and in practice, it's spicy mayo. That's interesting. How do you feel about like dipping things in barbecue sauce? I hate that. Really? I hate, the only thing I like to dip in barbecue sauce is chicken nuggets. I have a weird soft spot for onion rings and barbecue sauce and I don't quite know why.ny rockets johnny rockets it's johnny rockets because your brother used to work at johnny rockets yeah that makes sense yeah they got the big old honking crusty onion rings and they're like the warm barbecue sauce where you breathe in the vinegar kind of chokes you yeah yeah big fan of that uh mindy actually who helps

us uh write our prompts i guess you can say mindy does our research oh yeah we should use more mindy you are an invaluable asset to this company, and your research packets are great. And me and Nicole are too stupid. Yes. Mindy actually wrote about how much she loves to dip her fried chicken from Jollibee in the gravy. Now, I would never consider gravy a dipping sauce,

but she's like, this is like the most amazing thing in the world. And I'm like, you know what? Gravy is indeed a dipping sauce. But like, I'm not actively dipping like crudité in gravy. I'm trying to think. Yeah, as far as universal dipping sauce goes, I don't think gravy could compete. However, on a specific basis,

Mindy wrote an entire paragraph on Jollibee gravy. One Jollibee, more need to open up in the States. There's one in LA. It is absolutely fantastic. It is the largest Filipino fast food restaurant chain, home of home of the chicken joy yes and they got pancit they got my favorite are the one dollar corned beef pandesal sliders oh my gosh do you know one time i think i got the corned beef the spam and one other kind and i want to town on those little puppies i love and i also love the spaghetti too. Oh yeah, yeah, yeah.

Except I say no hot dogs because I don't like the hot dogs. You don't get the hot dogs? Dude, you gotta have the hot dogs. No, I've had it before, but I like it without the hot dogs. I think it's because their hot dogs are like mushy.

And if I were to- Yeah, it sounds like Vienna sausage. Yeah, if I were to do it, I would like it to sear it a little bit. Yeah, yeah. Yeah, but that's just me. I feel that. Well, speaking of fast food sauces,

what do you think the best like pre-made fast food sauce is out there? It's in between two. Can I have two? Of course you can have two. This is aside from the desert. For sure, buffalo sauce. I love all of them.

I like all buffalo sauces. I actually, I really do love the very chemically prepackaged buffalo sauces. I love that stuff. We just got the buffalo sauce from Popeye's. Oh, yeah. That's all right. There's some artificial butter in there for sure. I love that, though.

That hydrogenated oil that gives it this creamy sort of consistency. I don't know. I mean, I like McDonald's. Yeah? I guess McDonald's. I just associate sauces with McDonald's. I do, too. I love buffalo sauce, and I love Honey Mussy.

Honey Mussy. Honey Mussy. We are both very big Honey Mussy fans. Ken's, you'll never sponsor this podcast. Ken's Steakhouse Dressings. I love Ken's. Your honey sponsor this podcast ken's steakhouse dressings your honey mustard sucks that's the only honey mustard we currently have in the fridge and i'm mad about it but i love honey mustard and i think the the preeminent honey mustard in the game is mcdonald's i think they god they used to call it spicy mustard it's this like deep kind of brown

i think they still have it actually yeah it's like it's this deep brown kind of stone ground look like it looks way too artisanal or something you know as opposed to like their sweet and sour which is just like a sludge of corn syrup and like maybe some soy maybe citric acid uh but no honey mustard for me it's a bit too specialist like honey mustard is specialist i think so i mean i couldn't imagine dipping like pizza or anything outside of like chicken nuggets and honey mustard, especially McDonald's. Chicken and honey mustard is like really good together. Yeah. But outside of, you know, anything in that realm.

I'm thinking about taking a piece of beef, like a medium rare piece of beef. My mouth is watering. And dipping it in like a Bearnaise sauce right now. So bad. Like a beautiful like tarragon scented Bernays. You know what doubles as a great substitute for Bernays and steak is ranch dressing. Shut up! Hold on, hold on, hold on.

No way! I want to make the case for ranch dressing and steak. Because so in basketball, yeah, a little humble brag. I was on the JV basketball team in high school. Before our games, we would go to dinner at Outback. Sure. We had a special deal with them where there was a special preset meal that all these teens could enjoy on the cheap. And we would get the crappiest, thin-cut, pounded New York strip steak and fries and salad.

And Outback got some of the best ranch in the game. I think it all probably comes— It is really good. Cisco. It's Cisco, right? Cisco Ranch is so white that if you take a picture of it, it the game. I think it all probably comes. It is really good. Cisco. It's Cisco, right? But what's. Cisco Ranch is so white that if you take a picture of it, it glows. I'm not kidding.

Yeah. That's another fascinating piece in this whole thing is that there are all these brands that exclusively supply to restaurants. Cisco Ranch is good. Yeah. And so like all, you know, Outback, Applebee's, Chili's, all these places are using the same ranch, the same barbecue sauce. Typically the barbecue is called like Cattleman something. Cattleman's? Cattleman's. C something but anyways cattle cattleman's okay good to know um but anyways

and they're all pretty damn delicious uh and so outback ranch whatever the cisco big industrial ranch is i think it's probably better than hidden valley it is yeah and i am a huge huge fan um even if you like it's like this weird coldness that like you can't duplicate yeah because they put it in the cups and they take it straight out the fridge it's like this weird it's like this weird coldness that like you can't duplicate. Yeah. Cause they put it in the cups and they take it straight out the fridge. It's like this weird, it's like the chemical composition of Cisco ranch is like almost frozen. You know what I mean? It's so cold that you're like,

how can this be like, how is this not a solid? Yeah. It's so good. It's like a, it's like how is Coors Light the coldest light beer? Yeah. You can't explain it.

All light beers are kept in the same fridges, but Coors Light claims to be the coldest. It's some weird chemical composition, man. Cisco's got it down. It's like an antifreeze agent. I'm not kidding, yeah. But anyways, we used to get these very thin pounded out steaks that were like pretty crappy. I have nothing but love for Outback. I am wearing an Outback Steakhouse hat right now.

But that was when I first discovered the joy that is steak dipped in ranch dressing. And I will not apologize for it. I'd rather dip my steak in some spicy mayonnaise. Would you actually? Of course. Go steak to mayonnaise. I think you need, to me, the benefits of ranch dressing over spicy mayonnaise are you get that little bit of herbaceousness coming back to you

and there's the same amount of acid, I think, in a ranch dressing, especially when you put buttermilk and stuff like that in it. Because like that's, you know, one of the beautiful things about spicy mayonnaise. To me, it's just like creaminess, acid, spice, that all cuts, right? That all jives with each other. The thing is you think the herbiness helps. I think the herbiness actually hurts. Because imagine if I'm eating something and it totally clashes with like the parsley,

the dill, the, I don't know, what do you put in there? I don't know. Yeah, a little black pepper. Yeah, like all of those flavors can be really combative with other flavors and like it won't match up. Like spicy mayo is simple.

It's just spicy mayo. You know, that's all it is. But you're talking about all these mixing hot sauces with mayonnaise that are like very complex recipes in and of themselves. I'm not complex. Like sriracha is like a very complex sauce.

It's like fermented chili peppers. It's garlic. It's sugar. I guess that's it. So it's not that complicated. But those are like big, strong flavors. Yes. But the heat is the first thing you notice.

Yeah. But with ranch, it's herby. It's true. It's herby, herby, herby. And there aren't a lot of foods that I don't want spicy. Exactly. I love spicy food so much that my tummy starts to hurt when I eat it. I think I need to go to the doctor.

Shout out to Helen Reyes who delivered us a bunch of. You killed us. The hottest food I have ever tried. Ruined. I mean like Carolina Reaper, Ghost Chili, Habanero, even Sichuan peppercorn. Is there a thing called Pepper X yet? Yeah. Pepper X is also known as Dragon's Breath. I feel like they put, Ghost Chili, Habanero, even Sichuan peppercorn in these sandwiches. Is there a thing called Pepper X yet? Yeah, Pepper X is also known as Dragon's Breath. I feel like they put Pepper X in there.

I think they may have. I don't know. But Nicole literally took one bite and then just started screaming, water, water. I was running around the kitchen like I've never ran because Josh knows I don't run. So he's like, whoa, this is cool. Nicole can move at that pace. Look at her go. Give this girl an NFL contract.

She started truck sticking defenders in the kitchen trying to get to water, screaming, this is not safe for human consumption. So yeah, you love spicy food, but you cannot hang. No, not like that. I can hang. Like I can go to Jitlada and get some spicy stuff, have my nose run at the table and then clean it up. But like Pepper X and Carolina Reaper, dude, you were literally, you put your head down and saliva was dripping out of your

mouth onto the floor of our kitchen. No, I'm not proud of that moment. He started crying. He started farting. Yeah. So here's the thing. You know, gastrointestinal distress is not a joke. And it's not like this was just, you know, any ordinary food that caused this reaction. I mean, this is like literally some of the hottest peppers in the world. It was really hot. And we ate a lot of it. I think I was doing Chef Johnny and Helen Ray's a favor by taste testing some stuff.

And, you know, I took my job very seriously. I consumed a little bit too much. Yeah, I started drooling and farting at my job, of course. He was just going uh. No, no, no. You're doing it wrong. And then you're just like I was like, you need to go home.

I was like, you need to go home. The amount of gastrointestinal distress that I have faced because of this job. Me too. Are you kidding me? Me too. I have extreme GI issues because of this job, but I wouldn't trade it for the world. Well, there are multiple times when I've had to just like physically go home to poo. Shout out to Tushy Bidet. They are a sponsor of the podcast.

Occasionally, I do love their product. It has really helped. But no, when I like broke the baby food world record. I remember. Actually, this is back when I was single and I had a date that night and I just had to like cancel because I was like, I'm sorry, I can't go out tonight on account of I ate four pounds of baby food and now I'm about to go spray fart all over my bathroom walls. And yeah, they didn't take that, which to me just says that we weren't meant to be. If you can't handle that, I can't go to this nice cocktail bar because I'm spray farting for hours on end and just doubled over in pain in my

bed screaming for mercy were you really screaming no I mean no no it was I'm a very silent reserve remember when you had a bunch of oranges and then you had so much calcium you just had liquid lava coming out of your yeah yeah I think I because I ate nine oranges and I think I may have overdosed on vitamin C. Vitamin C, not calcium. Well, not calcium. Yeah, yeah. So back to ranch. When I really think about it.

Back to ranch dressing. Yeah, yeah. Who brought up spray farting? That's inappropriate. Back to ranch dressing. What I'm thinking about now, again, I'm trying to bring this back to like the practical reality you seem fully resolute i have not convinced you on anything

right now it seems like i'm i'm halfway to converting to the spicy mayonnaise clan because i'm trying to think of times in which i've had pizza but i have not had ranch dressing and some people may not understand this but growing up in california the pizza was not good enough to not have ranch dressing for sure for sure you go to costco you get this big slab of just doughy bready cheesy pizza there's no like craft or care that goes into it it's delicious and i love costco pizza but you needed you need ranch yeah and so you get you know a side of ranch dressing from the costco food court and you dip it in so now i will very rarely eat pizza without ranch dressing it's just something i need for it and i won't apologize for that but there have been times when i've ordered pizza to

my home asked for ranch on the side they didn't give it to me and then i had to jerry-rig my own ranch but i like often kind of don't have ranch in my house for whatever reason that's weird i feel like you would have like a back supply like some sort of like doomsday prepper you think i would but but i think it's because i can like generally jerry-rig my own ranch um but sometimes i don't have you know sour cream or buttermilk or whatever and so i kind of just end up taking uh mayonnaise water hot sauce and spices and mixing that into so you make spicy mayo i make spicy mayo but i i thin it out a little bit to give it the consistency of ranch because i don't just want gobby mayo but that is still spicy mayo yeah it's not ranch no it's not you call it ranch because you've't just want gobby mayo, but that is still spicy mayo. Yeah, it's just-

That's not ranch. No, it's not. You call it ranch because you've grown up thinking ranch is the end-all be-all condiment and dipping sauce when in reality,

it's just spicy mayo, baby. It was spicy mayo the whole time. It was spicy mayo the whole time. It was her. The whole time. If you get on that plane,

you might not- I don't know. Is it Casablanca? I don't really know. Casablanca! Now I'm thinking of other dipping sauces. We got like

Popeye's Blackened Ranch. Casablanca! Casablanca! Casablanca is I don't really know. Casablanca? Now I'm thinking of other dipping sauces. We got like Popeye's Blackened Ranch. Casablanca? Casablanca? Casablanca is what I was thinking of. Casablanca is the best dipping sauce. What? Now I'm thinking. Okay.

On this desert island scenario. Okay. You got your spicy mayo. Okay. You're happy. You got your ranch. You're happy. I'm now on spicy mayo island.

I have swum over. I thought. I have organized a team of large sea turtles to tow me to your island where you have spicy mayonnaise. Oh, really? I thought we were on the same island and you were on the one half that was inhabitable. I'm on the other half that's inhabitable. And now we're like, we like bump into each other. Oh.

You got spicy mayo in my ranch. You got ranch in my spicy mayo. And then we all go to Popeye's anyway. Die of dysentery on the island. Speaking of spray farting, back to dysentery. I'm thinking about the possibility of like just missing out on plain hot sauce, you know? Because that's something I would want. Like not every, we both agree that we love spice.

We can't imagine our lives without the addition of hot sauce to it. But if you choose spicy mayonnaise and you can never have hot sauce outside the condiment of that creamy fattiness, is that going to be something that you miss? i just got a little bit distracted i think uh rhett and link are recording yeah rhett and link are doing something next door you may hear them we may shout through the walls at them rhett what's your favorite sauce oh i hope they don't actually hear me oh crap did we just disrupt their shoot what were you saying i want to introduce the possibility of straight up hot sauce, especially Louisiana hot sauce, as a potential answer. Because I know it's not necessarily a dipping sauce. Like I've dipped fries in straight hot sauce.

I really enjoy it. Sure, yeah. Just having that like vinegary, peppery punch, you know, to really. It's really special. Yeah. But I need that creaminess to help with my dip ability. I feel that. And I guess, I mean, if we're talking like hot sauce on fried chicken to me is the perfect combo.

It really is. And I love dipping tendies into, you know, a creamy spicy mayonnaise, but talking just, you know, one for one, I want straight Louisiana hot sauce on that fried chicken.

And I want Louisiana hot sauce with a fistful of mayonnaise. Yeah. God, I think I might agree with that. I don't know if there is any answer because ketchup to me, like is one of the most beautiful sauces in the world.

It has a fascinating history behind it, right? Truly it does. Thousands of years old, all that stuff. But it's just not universal enough. It's not. But spicy mayo, very universal. And I'm a universal kind of girl, you know? I wonder who invented spicy mayo.

Like, who was the first person? I'm telling you, they were on a desert island. And it just so happens that the mayonnaise and the hot sauce, they mixed. And then they made the beautiful baby that is spicy mayo. What about Thousand Island? Does Thousand Island deserve a place in this conversation? No. It's not the best.

It's good. It's palpable. I did pizza on Thousand Island, and I do enjoy it. But I think the sweet, yeah, the sweet and the pickles. But that's not, right now what we consider Thousand Island is just mayonnaise, pickles, and relish, right? Sorry, mayonnaise, pickles, and ketchup. Yes. Typically.

But the original recipe for Thousand Island was like raisins and nuts and mayonnaise and a bunch of stuff. Yeah, and it was actually created. Like a Waldorf salad? I think so, yeah. Gross. And it was the same story as every food origin myth where it's like, this person was hosting a dinner party and didn't have anything around, so they looked in their pantry and they said, oh, I have raisins and nuts!

And then now In-N-Out gives you free packets of spread and just mayonnaise, ketchup, and pickles. But yeah, I think the pickles and the ketchup, it doesn't work with every food. Josh, you know it's spicy mayo. Just say it. Yeah, I...

Just say it! I still say it! That's a reference to Bloodsport with Jacques-Claude Van Damme? Yeah. Yeah, yeah, of course. I've seen that. I'm trying to think.

I'm trying to reason this out. I still think we need to settle on one recipe for spicy mayonnaise. Okay, fine. That would be the best. To you, is it sriracha? Is it chipotle? Okay. Just because I love sriracha and it works well with multiple cuisines,

including Italian, including it works good on like tacos and stuff. I put sriracha in muschietti sauce sometimes. Yeah, yeah. Like I put it on pizza. I put it on tacos. I put it on soups. I put it, David, my boyfriend, eats it with his kebab and his rice. Really?

He squirts sriracha straight on his kubida. And I'm just like, and sometimes I just look and I'm like, what are you doing? But like, it's good. Like it makes sense. Yeah. straight on his kubita. And I'm just like, and sometimes I just look and I'm like,

what are you doing? But like, it's good. Like it makes sense. So the spicy mayo that I'm going with forever and always on my desert island is mayonnaise

and sriracha. I think, I think I would go red rooster and mayonnaise. I go back and forth about what my favorite Louisiana style hot sauces are. I've talked about crystal.

I really love crystal. I love crystal too. But in this sense, sriracha and mayo is the way to go. I think Red Rooster. I think with Sriracha, I think you miss that little bit of acid. I know there's that like little acidic punch in mayonnaise. I don't need it.

But to me, I want it a little bit thinner because I think that works better for pizza and various other foods. And so I'm going three parts mayonnaise to one part Red Rooster. I think that's the universal dipping sauce. Welcome to the desert island of mayonnaise, Josh. I love this here all right nicole we've heard what you and i have to say and now it is time to find out what other wacky ideas are rattling out there in the twitterverse it's time for a segment we call opinions are like casserole

why are we whispering? Shh. Who decided that we should whisper? I did. I didn't sign up on this. I know you didn't. I don't like ASMR videos. They creep me out.

I love ASMR videos. No, no, no. It's my favorite. It's like the mukbang videos freak me out. Mukbangs are what I aspire to do one day on the internet. I would like to. Yeah. If all my career plans fail, I'm going straight to OnlyFans and doing exclusively

shirtless mukbangs. Yeah, yeah, yeah. Yeah, I've talked to my girlfriend about this plan. That just seems to be the right route for me. You know, I think you gotta get a little fitter first,

you know, work on that for a month. Take it away, Josh! Straight to eating lasagna shirtless. For the fans! Okay, okay, okay, okay. What do we got? We got, at DorkyCruton44,

my friend, okay, DorkyCruton, we know it was you, once wrapped a granola bar in ham lunch meat and spread barbecue sauce on it. He said it's good. This hypothetical friend is entitled to their own opinion. It was you. It depends what kind of granola bar. Yeah, I agree.

That's what I was going to say. If it's like a maple, if it's like a, you know, maple pecan, no thanks. But if it's a hidden valley, for sure. Nature's Valley. Nature's Valley. What no thanks but if it's a hidden valley for sure nature's valley nature valley what did I say? you said hidden valley you got ranch on the brain

I got ranch on the brain I got my brain is like brining and ranch dressing constantly I could see once chocolate chips get involved in there

I don't think you're okay I think if you're doing like a chewy granola bar it's weird but yeah I think you know just adding like so many breads

Dave's Killer Bread comes to mind is a very sweet type of oaty honey-like bread. I think a lot of granola bars share similarities to that. It's almost like one of those keto natural breads. It's just like a bunch of nuts stuck together and you're like, what the hell did you do? Ezekiel. Ezekiel bread. Yeah, I don't have any problem with this. I think your friend is fine.

I think barbecue sauce ties in nicely. Add some spice to that ham. Get the sweetness from the granola bar. I'm into it. Sam.Kube says, Beets are the most underrated vegetable. Roasted beets with goat cheese is a 10 out of 10. I love beets. I have beets

in my morning juices sometimes. And also I put beets in my salad. And also sometimes I pickle beets. And then sometimes you can take beetroot powder and mix it up with beeswax and a little bit of coconut oil and make yourself a tinted lip balm. Oh, yum-o. I can't speak to the lip balm portion of this.

But, Sam, you did come to the right place if you're looking for beet simps. I love beets. I simp for beets. I simp for beets. I want to drink gamer beet bath water. Too far? Too far? No, I love beets. uh roasted beets with goat cheese

absolutely delicious i hate this trend of roasted beets with burrata yeah and peaches yeah it used to be roasted beets and goat cheese which is a great combo sweet beets kind of earthy tangy goat cheese but burrata it's just sweet on sweet burrata is very in vogue right now you gotta let it the wave i know i'm just gonna let it pass till there's like a new fancy, like Serbian donkey cheese. No, you know what's going to be the next cheese? You heard it here and now. You know that really caramelized Nordic cheese? Brunost or Jettost?

Yes. That's the next hot cheese. You heard it here first. That is a really weird. It's like somewhere between caramel fudge and American cheese. Yeah. My brother like sent me a picture of it like two weeks ago. And I'm like, yeah, I've heard of this before.

Have you had it? Yes. It's amazing. I love it. Yeah. It's going to be the next hot cheese. I'm telling you now. I almost taste like cask.

Similar. Yeah, kind of. Whoa. But it's more caramel. It's like that caramel. Sweeter and more processed. Yeah, yeah, yeah. That's interesting.

Yeah. Beet juice also my favorite juice in the world. I love beet juice. Beet juice with apple and ginger and a little bit of lemon. At Amanavid. That's how it, so good. I love beet juice. Beet juice with apple and ginger and a little bit of lemon. At Amanavid. That's how it's spelled. I love that. In grade four, I took five plastic utensils and sewed them into a glove to invent the dinner glove.

The idea was that you would only use one hand to cut, scoop, and eat. This is like the Thanos ring. Big brain. This is big brain stuff. This is big brain stuff. You have too much power as a single individual with five plastic utensils on the Thanos ring. This is big brain stuff. You have too much power as a single individual with five plastic utensils on the same hand. I don't think the world is ready for it. I love the innovation, especially as a nine-year-old to have the thought to do that. This is amazing.

This is the kind of thinking that I want my child to have. Me too. In grade four. They're going to be a billionaire, but they're going to invent invent amazon too electric boogaloo okay crouch underscore bin underscore set says croutons are best spongy and soaked in dressing i shouldn't chip teeth eating caesar salad josh stop writing burner accounts you're such a dork you can just talk about it on the podcast this is it's not a crouton if it's wet and spongy right uh i definitely love a good soaked crouton you know because my mom used to put me salads for lunch sometimes and uh silly shala she would like put the dressing on the salad and by the time i would pop it open it was like a wet mess yeah like a wet gross like sweaty like salad mess but the croutons were the best part i know i guess i guess I'm on the same page.

And I know what they mean about like a crouton feeling it's going to break your teeth, especially as a soft-toothed individual. I feel that. Like a lot of places, they're using bread that's too rustic to make their croutons. Croutons. Their croutons. And then it's hard. But like I think like croutons literally means like crust in French, right?

Makes sense. Yeah. And so like I think they're- Pâté en croutons. Yeah, pâté in a crust. Yeah, yeah. Yeah, sure. Yeah, maybe. Maybe. But anyway, I think they're. Pate on crout. Yeah. Pate on a crust. Yeah. Yeah. Sure. Yeah. Maybe. Maybe.

But anyway, I think there does need to be. When you said best spongy and soaked in dressing, I was picturing just like untoasted bread like soaked in like a. Josh, you've said this so many times. You love food that is fried then soaked. That is true. That is true. So yeah.

Croutons roasted in oil, basically fried, soaked in dressing. Yeah. That's a treat for me. I'd eat a bowl of that like cereal. All right. At Phil Ray, tongue and cabeza are so underrated and need to be used more. I absolutely agree. I love tongue.

So cabeza is just meat all around the head of a cow and face. I think a lot of it. I know cacheta. Cacheta is like cheek specifically. But I've talked to a lot of taqueros and like when they say cabeza they're using mostly cheek meat um but yeah tongue and cabeza are absolutely underrated uh tongue has such a lovely texture to it it's like somewhere in between like a spongy lunch meat uh and also just that like you know hard meaty chew of a carne asada i love tongue i always get at least one tongue taco no matter what truck

i'm at yeah yeah all all manners of tongue to me are really fantastic get like jewish deli tongue yeah it's absolutely delicious yeah like taqueria tongue my mom makes the best tongue in the world yeah i want some of your mom's tongue you know she takes it and she first boils it like two times to get rid of all the scum and then she she removes the taste buds and then she cuts it like into like maybe like two inch pieces and then she broils it and oh my god it's like it's like crispy on the outside then the inside is like molten meat soft it's really give me that molten soft meat i i've cooked the first time i cooked the whole beef tongue yeah like you gotta blanch it and then you have to blanch the taste buds and all that

first time i did though i cooked it for over the course of like four hours in my college apartment sophomore year with all my friends and it created such a pungent smell it's quite like you said it you gotta take the scum off you gotta get that beef stank off yeah you do um but yeah i was letting that beef stank waft into the air in a house full of like eight other dudes. Do the tongues that you buy, do they have like a piercing in the middle? No, what?

So sometimes like the ones that we get are like from the kosher market. So they actually, I'm holding it, they like pierce the tip of it so you know it's from a kosher horse. From a kosher cow,

not a horse. Wait, why do they pierce it? I don't, you were holding your tongue and I couldn't understand you. I think it's so, like, you know that it's kosher, so they know, like, the lot number it came off of. Whoa. Yeah, so, like, we would get tongues that have, like,

straight, like, piercings in them. That's wild. It was really cool. I've never gotten that, but when I buy pork skin from, like, Vallarta, like, the carniceria, there's, like, a tattoo on the pork skin. Yeah. And, like, I don't know if I'm supposed to eat it or not.

Do you eat it? I know I always like cut it away. Interesting. You know, just kind of like, well, I'll just remove that little part. But I'm like, is this food safe? I don't know if this is a mistake. But no, it's like the stickers on an apple. Like you're supposed to eat it.

Okay. C-G-L. How do I say this? At Siglit. At Siglit. I get sweet and salty slash savory, but fruit in salad is wrong. No fruit salad. That's thumbs up.

Okay, so there's only one time that I'm okay with fruit salad, and that's the strawberry salad. Let me tell you, it's spinach, it's strawberries, it's walnuts, it's cranberries. It is a beautiful balsamic dressing, and that's the only time I'm okay with fruit and salads. I'm pretty pro fruit and salads. Okay, that's okay. I am. I love a good craisin in a salad, especially like a mustard. Dried fruit is good.

Dried fruit is good. Even that, I love apples in a salad. Oh, yeah. One of my favorite salads. Oh, my God. Tuna salad with apples. Yeah. One million percent.

It's great. One of my favorite salads is from the Bucca di Beppo. Bucca di Boop Boop. From the Bucca di Bop Bop. It's like gorgonzola, random greens i think there might be like a little bit of like radicchio or something in there uh but then it's like apples and this very kind of like mustardy italian vinaigrette yeah uh and i'm a huge fan of that i especially during quarantine i was making so many just like janky salads i was going to the store once every two weeks and i

would just buy like mass amounts of meat and fresh produce and grains and stuff and i'd figure out what to make on the fly and then like I was trying to make a nice salad, but all I had was a giant bag of greens, but I'd always have apples on hand. Cause it's my favorite fruit to eat. Mmm. Get a honey crisp in the morning. So good.

Uh, but I, yeah, I just ended up like slicing up apples and like roasted mushrooms and throw them in a salad. And it's really good. Nothing bad to say. I think you're wrong.

I had Nicole Kristen grocery store. Strawberries used to taste good. Now they taste like water. I don't know. You're correct. Is that, can you vouch for that? Yes. Strawberries taste worse now than they did in the past?

It sucks because that's very accurate. Also, you need to get strawberries when they're in season or else you just don't get strawberries. That might be the bigger thing. Yeah. A lot of the times when you get cheap strawberries and not in season strawberries, they end up tasting a lot like water, like pouches of water with seeds. But if you really want a good strawberry, I'm sure you have a farmer's market around you that you can go visit. Yeah, and like we're blessed, hashtag blessed to live in one of the better strawberry growing regions of the world.

I agree. Like just about 100 miles north, not even 100, maybe 50 miles north. We've got Oxnard where they grow a ton of the best strawberries. And so every time it's strawberry season we just get you know amazing berries berries berries everyone talks about harry's berries lovely they're like red all the way through that's their big thing lady underscore and underscore the underscore camp not an opinion but what foods are worth buying organic and which don't matter this is such a great question. It is. Berries. I like organic berries.

I feel like they do taste better. Greens. I do like my greens to be organic. I like organic spinach and organic kale. And chicken. I try to get organic chicken. Yeah, man, this is a really loaded question. And it also gets into the definition of what is organic.

Like USTA has its own definition. What are you trying to do? Is it specifically for taste or is it for environmental reasons? Where does, you know, the idea of genetically modified crops come into this and blah, blah, blah. Because, you know, a lot of GMO crops are built to absorb pesticides. So if you're trying to avoid glyphosate and stuff like that, good luck. Because 97% of all corn in the U.S. is grown, you know, as like roundup ready is what the crop is called. Shout out to Monsanto and Bayer for that one. Do you personally buy organic? I do when I can because I think organic,

like some things are better organic. Like if I did a side-by-side test, I'm sure I could like tell the difference. Maybe I can't though. I don't think you tell the difference and not you specifically i just think anyone i don't know i guess i guess in my like past like i enjoy getting my berries organic i don't know why berries matters to me being organic maybe it's because i heard one time like pesticides yeah yeah but like i like to get like organic like greens like leafy greens like kale and spinach and like romaine. I try to get organic. And then dairy products. Give me all the processed garbage you can find.

Beef, whatever. Yeah. Chicken I'm like really thinking about though. Chicken is actually a really big one. What I've noticed from a lot of, you know, non-organic, like large industrial chicken producers is there is a like very high prevalence of this bizarre muscular disease where they're growing the chickens too fast so they get these weird striations in the flesh and it has this like crunchy texture that disgusts me viscerally yeah i know what you're talking yeah and so i i started spending premium on chickens i started spending premium on eggs because the quality difference you like organic eggs yeah we talk

about vital farms a lot we've done ad reads for them. I have not bought eggs for myself that aren't Vital Farms in like a long time. Because to me, they just taste better. Is Horizon Milk organic? I'm not sure. If it is, my mom buys organic milk. Yeah. But as far as it comes down to like taste, I think the bigger thing, especially for produce, is seasonality.

Sure. Like out of season tomatoes. I mean, so many of them. I thought I hated tomatoes when I was a kid because I had only had them in like fast food and they're obviously not thinking about, they're not going to be like, yo, it's not tomato season. The Whopper ain't got a tomato slice on it. Yeah. They're using whatever and they don't care how ripe it is. So like ripeness and seasonality are going to be bigger factors in taste. Um, as far as organic produce versus non, I don't think I could actually tell you the difference. And, you know, the morals and ethics on that, obviously

very, very murky. We should be supporting better farming practices, of course, but what the term organic actually means, you know, kind of up in the air a little bit. We didn't answer that question at all. Buy organic apples. Why not? At Amanavid, back with another one. I love fruit

with black salt and chopped masala chopped masala is absolutely fire i love chopped masala we need to delve deeper into the world of masalas masala is is i believe just the hindi word for spice and it typically refers to a spice blend so i mean like tikka masala is its own no no garam sorry garam masala is its own, no, no, garam, sorry, garam masala is its own, you know, spice blend. And I remember when I was going off to college, my best friend Deep's mom gave me a bag of what's called sandwich masala. Oh, yum. Which we used to mix into egg salad and put it on our sandwiches.

Have you had black salt before? It's called kala namak. It has that sulfuric taste to it. Yeah. A lot of people use it in like vegan substitutes. Like when they're like, oh, I want this to be like an eggy flavored thing. Like a, I don't know, like a vegan hollandaise. They put a little bit of kalanamak in there.

Yeah. And I just think it's really interesting how this person likes it with fruit. I've never had it. That like sulfuric might not work with fruit. Yeah. But I mean, it probably gives it like a little funky kind of bite. Yeah. I prefer, my preferred masala on fruit is called tahini.

Yeah, I was gonna say. Tahini masala? Tahini. It's a masala? I love tahini. Always and forever. Yeah, yeah. How about the,

is there a habanero one? I don't know. I think there's like a, I would like a spice boosted tahini though. I think, I think they have tahini, tahini, sorry, I'm Googling it.

Once, once you start putting salt and acid on fruit, it's hard to go back. Yeah, tahini seasoning habanero. There's habanero tahini. Yeah. Sign us up.

Maggie, we're securing that tahini ad deal. Get them on the podcast because we are stands of tahini on fruit. Hey, we should open up a fruit stand with black salt and chopped masala. You mean we should steal the IP of one of our listeners who wrote to us? Yep. Sorry, Amanavid. Your good idea is our profit. And on that note,

thank you for listening to a hot dog as a sandwich. If you want to hear more from us here at Mythical Kitchen, we got new episodes for you every Wednesday. If you want to be featured on Opinions or Like Casseroles, you can hit us up on Twitter at Mythical Chef or Nhandizadeh with the hashtag OpinionCasserole. For more Mythical Kitchen, check us out on YouTube, where we launch new videos every week.

And of course, if you want to share pictures of your dishes, hit us up on Instagram at Mythical Kitchen. See you next time. Bye. Bye. Bye, friends.