– English Lyrics

Lyrics & Translation

[English]

All right, Remy the Rat vers Spongebob.

Who you got? Now, Spongebob, he has that

speed and efficiency on the grill, but

Remy the Rat, he's got that creativity.

He's going to come in with that

signature rat flare. Ultimately, it's

going to come down to execution.

But how is Spongebob grilling

underwater?

That's a good point. 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.

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, Shash Sher, and joining me today

is model, actress, Miss Universe 2012,

and host of NextGen Chef on Netflix,

Olivia Culpa. Welcome to the pod.

Thanks. Thanks for having me. I'm very

excited to talk all things food.

I am very excited that you're here

because I just finished NextGen Chef on

Netflix. All the episodes are out. We're

not going to give away any spoilers on

who wins today, but the finale really,

really was absolutely incredible. Um,

and this is your first time hosting a

cooking competition, but you are a

longtime food show junkie, I believe.

Oh my gosh, I love food shows.

Everything that I remember about my

childhood was revolved around food

shows. Like, do you remember the two It

literally was called The Two Fat

Sisters?

Yeah. Two Two Fat Was it Two Fat

Sisters? Two fat ladies.

Two fat ladies. Two fat ladies. Little

motorcycle. Like that was my childhood.

I've been watching cooking shows since

the beginning of time. So for me it's

like it's home and to be a part of one

that I think is so great is an honor.

Absolutely. I feel like our generation,

we're a dying breed. Not to say to say

we're old, but I'm saying like people

who grew up watching those kinds of food

shows, it's really like transformed over

the years, which is why it was so cool

seeing, you know, on Netflix, right?

Like uh Chef Table was such an

incredible series. And then to see

Netflix now throw their hat in the ring

with the like full seasonl long kind of

procedural. Everyone, you know, gets

eliminated one week after another to

crown a champion. It was really cool to

see that on Netflix because I feel like

that was one of the first times they've

really tried that.

Oh yeah. I mean, I feel like I I hope

that that breed doesn't die. We've got

to keep this alive.

We're trying our best out here.

Well, it's the type of First of all,

it's comforting. It's feel-good. You can

kind of go to the bathroom and pick up

right where you left off. Like you don't

have to be watching every single second,

you know? We're all so consumed with our

daily lives. I just feel like food shows

are the easiest

thing to watch while also being

entertaining.

Oh, 100%. I to me I I love just having

him on in the background, but like

growing up it was uh it was Food

Network. It was almost like they were my

surrogate parents in a way. You was a

total latchy kid. You come home and

there's Rachel Ray making a comforting

30 minute meal and I'm like I can put

bagged fries and make ground turkey

chili, you know, and have a comforting

meal. So those like mean so much to me.

How much of a trip was it for you to

like actually be like hosting that?

It was such a pitch me moment. Not only

because it's the the type of show that I

personally like to watch, but you're

really around these people who are about

to have an opportunity that will change

the trajectory of their entire life.

It's the most talented chefs under 30 in

the world. So we're dealing with a

different age demographic than I think

we've seen in these shows. And it really

is a moment. It's such a pivotal time in

their career where the cash prize of

half a million dollars, which is the

highest culinary show prize his in

history. Um,

inflation's getting crazy out there.

Half a million dollars. That's wild.

I know. I know. I know. So, they you

know, you these are the chefs will

define a next gen the next generation

like the next Anthony Bourdain, the next

Thomas Keller. So, we're a part of their

journey. We all are watching it.

Yeah. It was so cool too that for the

first time I feel like it really had a

sense of place like at the culinary

institute of America which I growing up

when I was thinking about going to

culinary school I'd never ended up doing

it but I was like culinary institute in

of America in Hyde Park it's like the

Hogwarts of food and then I think one of

the contestants even says that in like

episode one they're like damn this is

like the Hogwarts of food but it was so

cool to have everything like contained

in that area but there's still so many

different like uh sets and sceneries and

and different restaurants within there

that you were able to film in. It was

just really really awesome and it was

cool that you like captured that vibe of

really like rooting for young people

that you can see a version of yourself

in.

Yeah. And you're that you see them

learning at the Culinary Institute of

America. Even the contestants

themselves, you see this

uh evolution of them from the beginning

to the end and then of course the

winner. Um it's really really it's

really cool. And also the CIA is where

some of the most prolific chefs in

history went to study. So there's so

much weight in that. And I think that

also makes that's another element of the

show that's so special.

Yeah. Yeah. When are you going to

culinary school? Are you going to

enroll?

I've already been.

Wait, you've been to

Well, I was an honorary student for a

moment in time at the Culinary Institute

of America. It was four days.

Okay. No, four days. Yeah, that that

counts. That counts enough. But

yes. No, I mean I pride myself as a home

cook and I love being a home cook. I

think being a home cook is very

important. I think my job is important

as a home cook. So, I'm okay with that.

I would I love to go to school because I

love learning. Um makes my home cooking

easier and better, but um I'm kind of

happy with wearing that hat for now.

Yeah, you and me both. I think a thing

that a lot of people don't realize about

the food world in general is that a vast

majority of the food in the world is

cooked in homes and is not cooked in

restaurants. And even some of the most

delicious food in the entire world is

cooked in homes. And I I don't know. I

kind of wish more people would actually

actually recognize that. But I think it

is tougher to like make a full, you

know, TV show out of just uh straight up

home cooking. But I think people have

tried. Yeah. You're so I was just

thinking about that the other day

because I bought salmon and um I w I I

made it at home blah blah blah you know

and I was this is the most fresh salmon

most fresh fish ever. And when you think

about it when you're eating out in a

restaurant unless they're catching it

that day which sometimes they are.

Yeah.

Odds are it's been there for a couple

days was in the freezer they took it

out. You know unless you're getting a

really nice fine dining experience. I'm

not saying that. But you know it's it is

fresher at home a lot of the time. It

really is.

No 100%. and you don't have to worry

about margins. And I remember talking to

uh my best friend in the world. He's a

Gujarati from India. And so his mom

makes like, you know, these very

regional Indian dishes. And I grew up

eating at his house two, three nights a

week because I was also interested in

food. And I remember asking his mom, I

was like, "This is the most delicious

food I've ever had in my life." All of

your family members say the same. Would

you ever open a restaurant? And she uh

you know, they generally serve like the

sweet tamarind chutney and the green

chutney and the Indian restaurants. So

delicious. and she points to the bowl of

tamarind chutney and she goes there's

like $15 worth of fresh tamarind dates

uh and like actual like molasses

imported from India in that she goes if

I had a restaurant I would have to give

that away for free which is why all the

Indian restaurants she's like they're

generally mixing like apple butter and

cutting it

and she's like so much of this is just a

labor of love that you know you can't

put into a restaurant experience and I

think that's kind of cool

it's so true you can't scale it you also

can't scale the love that you put into

it when you are making it at home.

Yeah. Yeah.

That's true. I just feel like my mom

always says that cuz she's a huge She

loves food, loves cooking, everything.

It's like she's always said to me,

having a house that smells like a

freshly home-cooked meal is important.

Like it's important for your family.

Yeah.

And I really do believe that. So anyway,

that's why cooking shows are a little

part of that.

Mhm.

They're a little part of that hug.

Yeah. Yeah.

Because food food connects people. What

was the like single most meaningful

story you heard while filming NextGen

Chef from one of the competitors?

Well, I think that Andrew's dish in the

finale was the fajita. The fajita,

was it a tenderloin?

Uh, strip loin.

Fajita strip loin. And his dad loved

fajitas. His dad died when he was a

teenager. You can only imagine how hard

that is. And to make this meal in honor

of him is beautiful. And it's just one

of those other things. It's just one of

those reminders of what food means.

Like, it really is something that

tackles all of the five senses. And for

him to be able to create a plate that

reminds him of somebody that was so

important in his life, you can't do that

with everything in life. You can't

really honor someone's memory and the

way you can, you know, you

can't taste a song. You can't, you know.

Yeah. Yeah. Yeah. Exactly.

Yeah. So, I thought that was so

beautiful.

Yeah. That was the single moment in the

show where I was just like, "This is

what it's all about, baby." That was

such like a triumphant moment because

not only was it like, you know, honoring

a memory, but he like took that and kind

of ran it through this fine dining lens,

which I we were talking earlier like I

have a little bit of an anti-fine dining

bias just I think people get a little

too into, you know, these little cheffy

tricks and, you know, uh, honoring

French technique when there's a whole

world outside of France that makes very

delicious food with incredible

technique. But you could also tell with

certain chefs like that hardcore

training that they've had also means a

lot to them because for me I so much of

my early self-esteem was built through

learning how to cook. it was just sports

and cooking. And that's when I learned

that like, oh, you can kind of uh be

self-sufficient in this way and you can

kind of take control of your own life by

taking control of cooking a meal. And so

having that sort of like regimen seemed

to like mean a lot to him as well and

having those mentors in his life and I

just thought that was such a beautiful

moment.

Absolutely. The fact that he is in fine

dining and did not go to culinary

school.

Yeah.

So impressive. Yeah,

that's that is a lot of heart and soul

to get to that level without having the

training. I can't imagine. Can you?

I don't know. So, I did work for a chef

who um he came from a Michelin uh

background. There's a restaurant group

called Patina in Los Angeles that had

like all the Michelin stars and they do

like the Walt Disney Concert Hall food

and stuff. So, he came from that

background and he never went to culinary

school, but he did play like Jo football

and so he ran his kitchen. and he

eventually opened a restaurant that was

really successful in LA and he like

brought me on as a guard m when I was 22

years old, fresh out of uh out of

college, fresh off the UCLA track and

field team. And so his entire kitchen

was only filled with athletes and he

refused to hire kids from culinary

school.

Wow.

His theory was that uh culinary school

uh could make you soft. And again, he

every chef comes into every kitchen with

their own crazy biases. And that's also

part of learning how to work in an

environment. And so, uh, the first

kitchen that I worked in was just all a

bunch of athletes. No one had any formal

training other than working in

restaurants

and eating a lot of food

and eating so much food. You, that's the

thing. When you have to eat double the

calories as a gen pop person,

you get double the opportunity to learn

a

lot more time in the kitchen. I cannot

wait to tell my husband that because

even filming this show, it really does

give you an a lot of insight as into the

pursuit of excellence of each of these

chefs. You watch things like Chef's

Table, like you mentioned before, these

cooking shows with these really elite,

top-of-the- top visionaries, these

unbelievable chefs, and you know that

they are constantly chasing the pursuit

of perfection. And it reminds me a lot

of what my husband does because it's

always better, faster, stronger. Can I

do better? Of course I can. Did I hit

this? Can I get the next accolade or

break the next record? Chefs are just as

intense.

Yeah. Yeah, I call them sickos. Like

they're sickos ultimately. It's like

there's this sort of like uh intrinsic

drive that um sometimes you almost can't

turn it off in a certain way. Which is

why I'm really glad that I got into

media and I get to sit in a nice air

conditioned room um and not be running

with wind sprints uh constantly or front

squatting 500 lb and not being in a

sweaty kitchen constantly. So very

grateful that I have this cushy job, but

I do kind of miss that intensity.

Totally. It's so intense. They work so

hard.

What about your training? because from

the media side of it like that is also a

very difficult thing to do to host to

try and live within this story arc

that's going along and I think you do a

fantastic job also your your judges

Kelsey Bernard Clark was a fan of from

Top Chef but like where did you uh like

draw that inspiration from to like

actually perform as a host?

I was really honestly so honored to be

there. I was so honored to be with among

such greatness the J Kelsey Carlton, all

of the contestants, the CIA. I mean, it

really is the Hogwarts of culinary

school. It's such a cool place. Um,

and I I just I just Yeah. I don't know.

I don't even know how to answer that

because I felt like it came so

naturally, but it was because I was just

among such inspiring people.

Yeah. No, that's really cool. And also,

you grew up watching all of this. I'm

sure you had, you know, these hosts that

you remember from actually watching it

to sort of like drop off.

Totally. Absolutely. Yes.

Yeah. Yeah. Well, it's an incredible

show. Everybody check it out. But today,

we got to get down to the topic at hand.

And that is now that you've concluded

your first season of a full culinary

competition show in Crowned a Winner. I

want to run through a bunch of fictional

chefs and see how you think they would

fare in a NextGen Chef style

competition. We're not putting an age

limit on this because frankly, I don't

know how rats age. I think rat ears are

similar to dog ears in a sense.

Uh that's a little too long for me. I

wish we're a little shorter. Maybe like

the lifespan of a bee. That's like two

weeks.

Fair. Fair. But who do you think the

best fictional chefs of all time are

that could actually compete in a

competition and win?

Okay. So, I thought about this.

Obviously, we have Remy the Rat from

Ratatouille.

Yeah. Yeah. I think Remy would have to

come with a sort of human avatar that

he's controlling. Yes.

Which what's his what's his name in the

movie? It's like linguini.

Linguini.

Oh yeah, linguini.

Linguini. Yeah, but linguini is not the

chef. It's Remy. Linguini is the vessel.

Exactly.

You would have Remy under your hat

controlling what you do.

He would be telling me what to do. Like

a lot more salt.

Um I al Oh, Little Mermaid, Chef Louie.

Wait, I'm not familiar with Chef. I've

never seen The Little Mermaid.

He's trying He's trying to kill

Sebastian. It's a very brief period of

the movie. I was going to say this is a

plot in The Little Mermaid where there's

a chef that is trying to kill Sebastian

is

the crab.

He's the crab, but I think Wait, is he a

crab or lobster?

What do they call him? Cuz he has

He's a crab that looks like a like a

small lobster. Maybe like a crate

crawfish.

I did once read a marine biologist. I've

never seen the movie, but I read a

marine biologist breaking down exactly

what type of creature Sebastian was. And

I think they use the term Jamaican squat

lobster, which is not technically

that this is why you have a podcast. Who

the hell would know that?

But also, I've never seen the movie, so

I've missed the entire cultural context

of it.

Well, how did you just know that?

I was

impressed.

The things that stick in my brain. Thank

you so much.

Did you watch The Parent Trap?

I did watch the Parent Trap. Huge fan of

the Parent Trap. Oh, it's a crab. Okay.

Yeah. I don't know why I knew that, but

it he does not really look like a crab.

No,

we can all agree with that. Okay.

But I love that there's a chef trying to

chase him down. Just be like, "What do

you taste like?"

Yeah.

Yeah. Yeah.

The whole uh I think it was a a

block knife.

Oh, like a Yeah. Cleaver kind of thing

around with it.

Cleaver. Yep. That's it. Um my next

fictitious kitchen. And wait, what is a

fictitious chef?

Yeah. Yeah.

Fictitious chef is from the parent trap.

Chess

talking chess.

Yes.

Given given life advice, too. She's like

the voice of reason in the room, you

know, the down to earth.

She's she just feels like she could whip

anything up and I like someone like that

in my life.

I respect that. How do you think she

would actually fair though if cuz

there's always like the competitor who

can obviously make really good tasty

food but then they sort of get into the

later rounds and some of their flaws

start to be exposed where it's like

hey you made a really tasty bite of food

but also like

is this actually next level enough to

compete with these other people have

fine dining experience? Do you think

Chesse would eventually get found out?

Cuz I could see her as like a mid round

skating through the first couple rounds.

People are burning pastries, but then

once she gets to the finals, it's like,

does she have the firepower?

I know. I I I hate to say this, but I

think you're right. She's calm, cool,

and collected. That's what gets her as

far as she does. And then, you know, it

just push comes to shove. She just

doesn't have the fine dining experience.

Needs to be wellrounded.

I know that's tough. That's tough. But I

do respect the chess pick.

Yeah. Uh, who else is it is my favorite?

Who else? What do you Who do you think?

I I got I got a couple here. Um, I think

I have a lot of hard and fast opinions

about um, food media if you couldn't

tell. I think the greatest cooking movie

ever made is Chef. Have you seen Chef by

John Fabro?

Yes, I think I have. Who Who else is in

it?

Uh, Sophia Vgara plays his ex-wife. Um,

John Leguisamo is his sue chef. Bobby

Canaval is like his line cook. Um,

there's a weird cameo by Rob Low. I

think

I'm confusing this with a another Chef

movie, but I can't remember where.

Are you talking about burnt with Bradley

Cooper?

Yes. Yes, duh. Of course,

they came out at

of course

I think very firmly that um Chef is the

greatest food movie of all time and

Burnt is the worst food movie of all

time

and it's incredible. If you watch them

back toback, it's like um the people

that made Chef, which was John Fabro, uh

written, directed, and starred. And then

he had chef Roy Choy, who's one of my

favorite chefs of all time, do all of

the like food styling production on it.

Oh. But it's this beautiful love letter

to food and even just the way they

filmed it is incredible. And it's about

this like fine dining chef who gets

stuck in a rut a little bit having to

cook the like, you know, caviar and

fileman type of food and then he leaves

everything to start like a Cubano food

truck and drives around and bonds with

his son and it's such beautiful

storytelling.

Okay, I have to watch that. I'm going to

watch them back to back. I need a

refresher. I'm burnt now that you've

told me that it's the worst movie of all

time. during the by-week, do a double

feature on a Sunday. Like, it's going to

be incredible. Uh, but then Burnt on the

other hand, it's like they clearly hate

food.

Like, they they at no point do they ever

tell you the name of a single dish that

Bradley Cooper as a chef is making.

Oh, no.

And they just The only indication that

he's actually a good chef is that um Uma

Thurman, as a food critic, will take a

bite of food and go,

that's that is linger on her face.

Yeah, that's disappointing. Do you know

how to hold a knife? Let's start there.

So, he actually did, which is the

interesting thing.

That's what I always look for first.

Yeah. Yeah. Yeah. If you see someone

like spllaying their fingers as they're

chopping.

Yeah. Dead giveaway.

I know. I know. But like I love when you

can see the hands very obviously switch

in the middle.

Yeah. Or just wrong placement on the

knife in general.

Yeah.

It happens.

It does. But uh

that's what you can that's how I usually

know I can spot the losers in the show

really quickly.

Oh, interesting.

Yeah. Oh, so nice skills are

pretty. Yes. If you can't if you don't

have nice skills, which by the way, as a

home cook, I don't as well, but you can

just tell.

No, you you and me both. Those are like

the things that um I'm very confident in

me being able to cook good food. But if

I were actually on a competition show

like NextGen Chef, and they were like,

"Filt this whole benino perfectly," I'd

be like, "Hold up, let me watch a

YouTube tutorial." And that probably

wouldn't get me very far. So, there are

these kind of things that some home

cooks are missing. I would also just

rust the branzino in a hole and use that

as an excuse.

Yeah. Like, yes, it's fine dining.

It's rustic. It's rustic.

Put a foam on top.

Exactly. But I think Carl Casper from

Chef, I think the reason he's the

ultimate competition show fictional chef

is because he has that fine dining

experience. He's obviously been there,

done that. He can do all the technique,

but you get all of that personal

intrinsic storytelling of driving a food

truck across the country to bond with

his son. Can imagine him presenting to

the judges. Oh yeah.

I think to me he wins

a shoe in if

America's sweetheart if you will.

Truly

he will capture America's heart.

Conversely, Bradley Cooper from Burnt. I

haven't even remembered the name of his

actual character, but Bradley Cooper

from Burnt. The funny thing about that

movie is the script I think was written

10 years before the movie got made. And

so it was kind of written in this like

2005 like bad boy rockstar chef era

where it was like considered cool to be

the Gordon Ramsay type that's screaming

and throwing plates.

Yeah.

And so the movie really glorifies that.

That's not cool anymore.

No, certainly not. I you know it wasn't

cool back then, but we treated it like

it was for some sort of weird reason.

Oh no.

And so uh Bradley Cooper from Chef I

think would get kicked out of the house

uh episode three because somebody messes

with his Mison Plus and he throws a

plate at the wall. Yeah, it would be it

would be an attitude thing for sure. He

like would bring down the whole brigade,

something like that.

Oh, 100%.

And everybody would turn on him and be

like, "Get this guy out of here."

Was there any like crazy drama that

happened during Next NextGen Chef?

Like were there any like personal

infighting between contestants that you

didn't expect?

I'm sure everybody was very PC that and

they were very shy in a way, you know.

They they really I didn't I don't think

that anybody wanted to tell on each

other, but there's always things that

happen behind the scenes that um

no one wants to put bring to light.

Oh, sure, sure, sure. We can keep those

buried. Um,

yeah.

Sometimes though, speaking of the the

previous era where people thought things

were good ideas, um, maybe my favorite

competition show of all time, it was

called, well, favorite very lowercase F

because it's maybe the worst show ever,

but it was called House of Food on MTV.

I remember that.

Do you remember that?

I was just thinking like we need like a

road rules like cooking show.

Oh my god. MTV tried maybe 12 years ago

or something, maybe a little less, maybe

10 years ago. I actually tried to write

an oral history um about this uh because

I was a journalist, but then everybody

of course signed NDAs and oral history

never happened. But I think episode

four, a male contestant threw a toaster

at a female contestant and they just

aired it like it was a cool dramatic

thing. Oh no.

And people like we can't do this

anymore. So occasionally you get wild

cards like Bradley Cooper from Burnt and

they're don't think it would do well.

I mean you can be intense but you can't

throw posters at people.

We don't advocate that. Um, do you have

any other any other fictional chefs you

think?

Suki from Gilmore Girls. Don't you just

think that she would be like a warm hug?

I've never

seen Gilmore. I've seen a couple

episodes. No. Well, no, no, no. I am a

big fan of Amy Sherman Paladino's

dialogue and I've watched probably six

episodes of Gilmore Girls.

You didn't get off the bus from school

and immediately get yourself a snack and

sit down and watch Gilmore Girls every

single day of high school and middle

school.

I think I was watching Smart Guy, which

is also a really fun show, but I wasn't.

I wish I probably would have been a

better person had I been doing that

though.

Yeah. And yes, you know,

you would. I agree.

What was Suki's specialty in Gilmore

Girls?

I just There's a coffee shop, right?

Yes. And she just brought levity, you

know. So, I think she would be

lighthearted. I think that she would

bring a little bit of that lightness

that you need in a kitchen. It's

important. But again, similar to Chessy,

I think when push comes to shove, she

would probably miss a little bit of the

finetuning, the refinement that's needed

to really win.

Yeah. Yeah. but very important person in

the brigade.

Nonetheless,

you need the comic relief in any sort of

group. And also,

NextGen Chef had the perfect comic

relief and Sydney Rubenstein.

Oh, exactly.

Rooting for Big Sid the whole time.

Oh gosh. You know, when he cried, I just

I cried.

Oh, man. Oh, so such a big hug. I know.

Yeah. Exactly.

That's the thing with all these people

on the show. I'm just like, they're

young. They have their whole lives ahead

of them.

It's true. You know what I mean?

It's true. I know. And even when they

get picked at the end, like you know, to

help other their other chefs, you know,

like it's kind of hard to explain this

on a podcast, but basically the chefs

that are in the finals get an

opportunity to pick their sue chefs who

are the people who had already been

eliminated. Yeah. Um and they have

really good attitudes about it and you

can tell like they're really fighting

for their for their leader even though

they got booted off the show.

I hope the winning chef kicked him a

couple grand after that cuz like you got

to kick him. I have I have one more

pitch for a fictional chef. Hear me out.

Have you seen the movie The Menu?

Yes. Yes,

Julian Sloic from the menu.

No, that whole movie I I I hope it

doesn't offend anybody. But that really

that really scarred me. I was not a fan.

Wait, you like it scarred you, but you

also weren't cuz it scarred me, but I

was a fan.

Was not a fan. It just goes against

everything that I know to be true about

food.

Like you just bait people in to murder

them. That's bizarre.

I know. I notic you want the wild card

energy on the show. I think he's going

to make it to the finale and then you

have the ultimate villain to root for

before he ultimately sets the kitchen on

fire. That's my final pick. Julian

Sloic. He's winning season two of Next

Gen Show.

That was a wild show. You brought me

back to the pandemic with that one.

You're welcome.

Because that was when that was airing

when we were all like

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All right, Olivia, we've heard what you

and I have to say. Now it's time to find

out what other wacky ideas are rattling

out there in the universe. It's time for

a segment we call opinions are like

casserles.

[Music]

It's a play on opinions or like gas.

Yeah, you get it. You get it.

I get it.

What is your opinion?

Oh, let's see what the opinions are.

Meg, you want to play them up?

Yeah.

Well, that message was a was a bit of a

trip. Anyway, my hot take is

tell you a story.

Strawberries and brown Dijon mustard.

Now, it sounds disgusting, but I tell

you what, it is absolutely delicious.

Love the podcast you guys. Thanks for

listen.

What's the level of sp I mean he lost

me. I gotta be honest, but there's so

many different mustards. Is it spicy? Is

it mild?

I'm thinking there's a brand called

Golden's. Do you know Golden's brown

mustard? That's like the brown mustard I

grew up eating.

Yeah.

I feel like he's talking something like

that.

Oh god. No. That's a no.

Do you dip? Cuz like I I love eating

fresh fruit. lovely healthy snack filled

with fiber, but I feel like so many

people will try and find something to

dip it in to avoid just eating the

delicious fresh fruit.

True.

Do you have anything like that?

Well, if it's not fresh, then I get it.

By the way, like balsamic with

strawberries is a thing. So, I get I get

what he's pulling from, but you should

just try balsamic with strawberries.

100%. There was a trend, God, it was

maybe four years ago on TikTok during

the pandemic. People were dipping

watermelon and like yellow mustard.

Yeah. Oh, no. I tried that and I was

like, "Eat the watermelon, put some

salt, put some taheen on it."

It's true. And I'm gonna say this as an

Italian and I and I hate to say this

because I try to like this every time,

but if you have an amazing cantaloupe

and you wrap it with pushcuto, it's

better just the cantaloupe.

100% agree.

Cuz it's too juicy and then the pushcido

is too chewy. So they don't

They leave your mouth at different

times.

Yeah, exactly. It needs to be an unripe

bad cantaloupe. Then you have to wrap it

in the pushcuto. I'm so glad you feel

that way because I've felt crazy every

time that I say that it's a really bad

combination.

Um but yeah, it doesn't make sense.

Too juicy. Like a great cantaloupe.

We're talking a great one.

I I agree with watermelon and feta as

well. I think it's a bad combo.

I I

I don't do it.

I think with a little bit of mint I can

get behind it just because it's not all

one bite. Like you're not it it it can

be consumed together.

But uh like let's say let's say you had

a watermelon gaspacho and you had the

feta cheese on top with a little bit of

mint. Like that's good.

I like that.

So in your mouth it's kind of the same

thing. So I'm okay with that.

You have to make the gasp you're making

the gaspacho in your mouth by chewing

it.

Yeah. Exactly. Little balsamic.

It sounds wonderful. There's something

about though the way that cuz feta has

so much salt in it and then you put salt

on watermelon, it draws the moisture

out. So if you like toss a feta and

watermelon salad, the end of it is just

like a feta scented watermelon murky

dishwater soup.

I don't want to drink. I don't want that

part.

No, I'll I'll drink it. I'll I'll take

it like a shot. Uh

yeah,

I resp I respect your If you're enjoying

the mustard and strawberries, keep doing

it, dude. It's a good healthy snack.

Strawberry.

Good lord, y'all.

Oh, wow.

That's just too sexy for a hot dog as a

sandwich.

You have to call the hotline to see what

they're talking about. I want to know

how do you make garlic balls? Not the

kind with dough on them.

Huh?

The kind that are like at parties and

you stick a toothpick in it.

Gosh.

And then your breath smells bad the

whole night and then people stay away

from you. So I really need to know how

to make them to make people stay away

from me.

I think she's talking about a roast

angel ba roasted bulb of garlic.

Is that what you say? Garlic balls. Not

the kind with dough on them. What does

that mean? Ice.

I think it's like a It's like a bulb. A

garlic bulb roasted. Okay.

You know, like at a safe house, you cut

it in half and it's and then you can

like dip the bread in it. I think she

might be talking about that

potentially.

Well, cuz what else is a garlic ball?

So, I searched garlic balls party. Um,

and this is what's come up. But this she

said specifically it's not a dough. So,

there's no it's not like a garlic knot

or something. Here's some sort of garlic

cheese ball

with a toothpick though. I can only

imagine that that's with the cloves

potentially. I

I don't want to go to her parties.

I have a really hot take. That's all I

know.

I have a really hot take about the

garlic and onion breath of it all. I

like the smell of garlic. I like the

smell of onions. I When people brush

their teeth, they're generally using a

peppermint flavored toothpaste.

Peppermint is just a viable culinary

flavor along with garlic, along with

onion. I think you should rock garlic

breath proudly at a party. But you can

say minty fresh about that.

Garicky fresh. Olivia as an Italian

woman. Garlicky fresh.

Maybe I'm a vampire.

That could be it.

Is there like a a like smell to you?

Like a perfect food smell?

Yes.

What is it?

Bread. 100% bread.

Yes. Bread. You just I know that there's

nothing better.

Yeah. Just

Can you top that? Like it's the best. I

mean, although there, you know, like

when you walk into an ice cream shop and

it's the cones that smell so good and

then they never taste as good as they

smell. But as far as like what I would

want my house to smell like when

somebody comes in, like a warm hug, I

really do think it's fresh bread for me.

I to me butter saut or onion sautéing

and butter. I think it's really hard to

beat

that. Yeah, that's that is like when you

when that scent drops, you're like

dinner is about to it's coming.

I know. It's so funny cuz like my I cook

dinner every night for my wife and

she'll like walk in the door and just go

like, "Oh my god, smells so good.

Dinner's going to be so delicious." I'm

like, "It's just onions. It's just

onions." And it's true.

Thank Thank you. I love you for having

faith, but it is just onions that you're

smelling.

That's a good smell, too.

That's more of like an evening smell. I

feel like the fresh bread is more of a

morning smell. Like I want to wake up.

But then there's also bacon

in the morning. You gota, you know, you

have like two and a half hour clusters.

You know, you got to have like the bacon

smell followed by a kind of like maybe

10:30, 11:00 a.m. bread that transitions

into onions. Then by the night time, you

got fresh baked chocolate chip cookies.

You know what? Bakers hours 500 a.m.

bread. 8 a.m. bacon.

Smart.

Noon. H God, I don't know. And then

dinner, it's going to be a onion garlic

thing. I I realize I need to change the

morning sense in my life because today I

unwrapped the same protein bar that I've

been eating every single morning at like

5:45 a.m. forever and I smelled it and

it triggered a gag reflex.

No, no, that's

so I need to change something.

That's my cue. That's my sign. Uh Meg,

you have time for one more.

Let's rip one more. It just it smelled

like hamster cage and

No.

Hi Josh and Nicole. Um me and my friends

had this debate uh about peas.

Frozen versus canned.

Oh,

frozen is better.

Please uh let

my friends know

that the uh frozen is better than

canned. Thank you.

Oh my gosh, how cute.

I love the debates that they're having.

We love you, too.

He said, "Love you."

And I love frozen peas.

A okay. I personally think that frozen

peas are better than

just because of the preservatives that

they put in the cans. But I will say I

had a really one of my best friends in

in high school every day would eat

string beans out of the can and I always

thought that was so weird. And it tastes

nothing like a fresh string green bean.

No,

nothing like it. So I get it's totally

different. So it's just a matter of

taste preference really. But hands down

is what's more fresh is going to be

frozen peas.

Also like frozen vegetables huge

advocate of cuz a lot of the times

they're actually they're picked at peak

ripess where like peas are such a spring

vegetable. I remember there was an

episode of Iron Chef America. I think it

was Iron Chef America in the early 2000s

where it was just battle frozen peas.

Wow. because they're like peas actually

get better when you pick them at peak

harvest and freeze them because they

have a short shelf life anyways because

it's such a green verdant vegetable that

freezing them is actually the optimal

way to preserve a pee.

Okay. Well, you just made that guy's

life.

Yeah, take that to your friends.

He's going to like his heels will be

clicking on his way to report that

information.

Nutrient preservation, too. Frozen

food's incredible for it. Canned, it

kind of washes out in the liquid.

All right. Okay. And also, they do say

that canned food has aluminum because of

the can. Uh, which I didn't know.

I just assume I'm eating so many

macrolastics and micro metals and

everything is just shredding my

digestive system. The protein bars smell

like hamster cage and I don't know what

to do about it, Olivia. I need help.

We need to start meal prepping so that

you can avoid that those bars.

Oh god, I know. I know. But oh man, if I

eat any eggs in the morning or something

and I go to the gym, it's a bad sign for

me. I can't taste eggs on the treadmill.

But I guess the protein bars are making

We'll figure that out. I have a lot to

consider.

You can make protein balls. You can make

overnight oats.

Oh, that'd be a good idea.

Overnight oats. You can add your protein

powder to them.

Stop trying to change me.

Uh, this has been truly incredible.

Thank you so much for stopping by the

pod. Um, you want to tell them what else

you got going on? Just NextGen Chef on

Netflix. Stay tuned to see who the

winner is.

It's gonna shock you tonight at 8:00

p.m. No, go watch on Netflix. It's It's

really an incredible show and like

congrats on everything. Um truly it's a

spectacular show and all the success is

so welld deserved.

Thanks. I'm glad you like it. I'm glad I

have the stamp of approval.

Season 2 is coming or what?

It better be. I mean, I I I hope.

I I accept your offer to guest judge

episode 6.

Yes.

And on that note, thank you all for

listening to a hot dog as a sandwich. We

got new audio only episodes every

Wednesday and a video version here on

YouTube every Sunday. If you want to be

featured on Opinions You Like Casserles,

give us a ring and leave a quick message

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Dog Pod 1 to see what people were

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We'll see youall next time.

Come on.

Bye.

Good Mythical Evening is blasting off on

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good mythicaling.com.

Key Vocabulary

Vocabulary	Meanings
chef /ʃɛf/ B2	noun - a professional cook, especially the chief cook in a restaurant or hotel
cooking /ˈkʊkɪŋ/ B1	noun - the process of preparing food by heating it verb - to prepare food by heating it
competition /ˌkɒmpəˈtɪʃən/ B2	noun - an event in which contestants compete to win, often in cooking or other skills
taste /teɪst/ B1	noun - the sensation produced when a substance in the mouth stimulates taste receptors verb - to perceive or experience the flavor of something
sandwich /ˈsændwɪtʃ/ A2	noun - two pieces of bread with filling placed between them
hotdog /ˈhɒtˌdɒɡ/ A2	noun - a grilled or steamed sausage served in a split roll
flavor /ˈfleɪvə(r)/ B1	noun - the distinctive taste of a food or drink
restaurant /ˈrɛstrɒnt/ B1	noun - a place where meals are prepared and served to customers
culinary /ˈkʌlɪˌnɛri/ B2	adjective - relating to cooking or the kitchen
podcast /ˈpɒdˌkɑːst/ B2	noun - a digital audio program made available for download or streaming
recipe /ˈrɛsɪpi/ B1	noun - a set of instructions for preparing a particular dish
ingredient /ɪnˈɡriːdiənt/ B2	noun - any of the foods or substances that are combined to make a dish
technique /tekˈniːk/ B2	noun - a method or way of doing something, especially in cooking
judge /dʒʌdʒ/ B1	noun - a person who evaluates and scores contestants in a competition verb - to form an opinion about something after careful consideration
favourite /ˈfeɪv(ə)rɪt/ B1	adjective - preferred over all others; most liked
intense /ɪnˈtens/ B2	adjective - extremely strong or great in degree
delicious /dɪˈlɪʃəs/ A2	adjective - highly pleasing to the taste
creative /kriˈeɪtɪv/ B1	adjective - having the ability to produce original ideas or things