Are All Wraps Burritos?

Today, Josh and Nicole debate whether wraps are just burritos in disguise—or something entirely different.

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CHAPTERS
0:00 That’s A Wrap! We Can All Go Home
0:44 Josh’s Recent Trip To Mexico
5:02 The Ratio Of Warm To Cold
7:41 Is Chipotle Rice Mexican?
10:26 Red Pepper & Spinach Wraps
11:40 Analyzing The El Pollo Loco Menu
14:09 Is A Turkish Döner A Wrap?
20:31 Burritas
22:46 Origin Of The Word Burrito
24:05 The Chicken Caesar Salad Boom
25:23 Nicole Breaks Down Types Of Wraps
30:21 Our Conclusion
42:30 Jello & Sunflower Seeds
31:38 Don’t Call It Cauliflower Mac & Cheese
36:40 Jello & Sunflower Seeds
40:01 Hyped For Coriander
42:30 Cornbread Should Not Be Sweet

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Closed Captioning provided by Rev

Let’s go get a burrito. Ooh, that sounds great. I want mine with romaine
lettuce and croutons and, oh, Caesar dressing and
chicken and Parmesan. That’s a wrap. That’s a wrap. Like we go home now.
Shut down the cameras. No no you just described a wrap– That’s a wrap. Go home. This is a hotdog is 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 Hotdog is a sandwich. The show we break down the
world’s biggest food debates. I’m your host, Josh Scherer. And
I’m your host Nicole, Enayati. And today we’re doing a very
charged discussion here. This might be the dumbest
thing we’ve ever talked about. I don’t think it’s
the dumbest thing. I think this is
actually really smart. It’s pretty, it’s
pretty stupid. It’s a little bit stupid. Stupid. Um, however this did come up. In my life recently,
because I was in Mexico, but I was in– You were? I was, but I was in a
part of Mexico that I’d never been before I was
in, what part was that? I was in the Yucatan. I was, uh, somewhere near, uh,
Cancun in, in Quintana Roo, which is like much closer to
Belize than it is to America. Right. And I went, it was an
all-inclusive resort and I went up to the pool bar
and I ordered something called El Super Wrapp. Mm-hmm. And El Super Wrapp
literally had. Roma lettuce. Mm-hmm. Caesar dressing Parmesan
cheese and chicken in it. Mm-hmm. Yeah. That’s a wrap. That’s a wrap. And, and I agreed, but it
was in like an actual really good flour tortilla y. Yeah. Well, a lot of wraps are
in tortillas and I, what else would they be in? And I said, and I asked,
I said, is this a burrito? Mm-hmm. And they were just
like, nah, no mamas. No mamas way, no mama’s way. Um, but also I was, uh, I
took a tortilla making class. I had a whole time
at this resort. Wow. How long were you
in the resort? Like eight days,
like six days. It was great. It was one of those things
where if you’re in an all-inclusive resort Yeah. The first three days
are like super fun. Mm-hmm. And then the last three
days you’re like, this is a little bit hell on earth. You’re like, I guess
I’ll do water aquatic, aquatic workout, aerobics,
aerobics at like 4:00 AM I got nothing else to do. The all you can eat shrimp
for breakfast and tequila sodas at 9:00 AM no longer
feel quite as quaint and fun. No.
Nope. Nope, nope. Um, you get a
little sick at all. Inclusive, don’t you? You get a little,
a little sick. Yeah, yeah, yeah. What do a lot of people,
a lot of people there got really sick, in fact. Yeah.
Yeah. I get sick at all. Inclusive sometimes. And I think it might be
like the, the alcohol. Yeah. Yeah.
Could we, yeah. Could decent
amounts of alcohol. We will do that. And like the food
just like left out. Sure. A lot of open air shrimp,
but I’ve been to some really good ones too. But I’ve been to some really
dramatically bad ones too. But like I am in Mexico taking
a tortilla making class, and they’re asking people what
they know about tortillas. And Julia had to kind of poke
me and go like, don’t say it. Don’t do it. Don’t do it. And then I did, I started
talking about the miracle of n Tamal 10,000 years ago. Um, but the, the person
there said something that I had to stop myself from
jumping in on where they said. And you know, burritos and
nachos, those aren’t Mexican. Those are American. Mm. Nachos were
literally invented by Chef Ignacio Ayala in. Again, the state of ela,
uh, in Piera Negras, which is in Mexico. You’re talking, you’re talking
about the individual nachos. Yeah.
Yeah. The, the first recipe
for nachos ever was just melted cheese and jalapenos
on like whole tostadas that were then baked. Right. But that was literally
invented in Mexico. Right. And the burrito, a lot
of people say, is an American invention. Maybe a lot of the burritos
that we know of, like the, say the Chipotle burrito, right? Mm-hmm. Which is based on the
mission style burrito in San Francisco. That might be true,
which is delicious. But I believe burritos
were invented likely in the city of Juarez. Okay.
In Mexico. But that got me
thinking Juarez. Right. If you look at a map, ’cause
I know y’all are looking at a map of Mexico right now. I haven’t looked at a map
of Mexico in a long time. I haven’t looked at a map
period in a long time. Well, if I, if I, as
you’ve heard of the, uh, city of Juarez, right? I don’t know what, what
like municipality or like part of Mexico it’s in
Well, that’s what I was gonna ask, like where
would you guess Juarez is? I don’t know, probably
somewhere in the middle next to Oaxaca. Juarez is literally
on the border. There you go.
Of the United States. There you go. In northern Mexico, I believe. The state of Chihuahua maybe. Okay. Um, it goes like
Sonora Chihuahua. Anyways, but it, it’s right. Your chair is so
squeaky today. Why is your chair so squeaky? Why you blaming me? Why do you think I
have answers for this? I just sat in the chair and
why are you sitting so low? I don’t know. I just showed up in the chair. I was here, Maggie. He looks wrong to me. Aw, you look lower. Oh, lower. That’s worse. Does that feel better? Yeah. Now you’re more like
where you typically are. Thank.
Thank you. You weren’t where you
were supposed to be. Thank for fixing that. So somebody like from
the Yucatan, a Mexican person, the culture of. Juarez, okay. Right. Is probably very,
very, very different. And I’m sure it is. So to them, burritos might
be American, even though they were technically
invented in Mexico. Well, it’s just on on the
border because it’s on the border of El Paso. Right, right.
It’s on the border. So it’s like what you
consider Mexican, what you consider American, which
I believe is like fully endemic to this debate. Well, what about Tech Tex-Mex? That’s what I’m saying. What about the states where. You know, they were just
Mexico when the burrito, when burritos were
being Exactly, exactly. You know, even, even up to
like, uh, how the immigration patterns ended up in Colorado. Fair. You know, this all
makes sense to me, Josh. What is, what is your
criteria for what a burrito is and what a wrap is? Because I have upsetting
criteria for it. A burrito must be warm. A burrito must
contain at least 90. Whenever you bite into a
burrito, it needs to be at least 90% warm, warm things,
90% by volume or by, by mass. Um, arm vol don’t,
don’t quiz me on this. Volume and mass similar. Uh, there sometimes
can be volume. No, they’re almost opposite. But volume is by
water displacement. You can see by
water displacement. Yeah. And then mass is
just like physical. Yeah, mass is weight. So I would say by volume,
not including the tortilla. So it’s the innards of the
tortilla need to be 90% warm. ’cause whenever I think
about a burrito, uhhuh, the colds are normally veg. Yeah, like, like the
tomato, the lettuce, and the sour cream. And the avocado. Cheese. Cheese can be cold. Cheese gets melted though. It should be melted,
which is why I don’t like Chipotle burritos. I was gonna say, we’re all
building up to something where we’re about to accuse Chipotle
of not making burritos. Of making wraps, but,
but they’re warm. That’s, it’s going,
but they’re warm. They’re not. They’re warm. When’s the last time
you’ve eaten a Chipotle burrito and it was warm? Well, we get it delivered
all the time at work, so, well, that’s part of it. But even eating there. You know, I actually ordered
a burrito from El Po Loco today, and they had a burrito
section and a wrap section. Did you notice that today? No, I didn’t. They had two separate
sections, and I’m convinced that the burritos are warmer. Well, like the majority
of the ingredient. Okay.
We won’t say 90%. How about we say
70% By by volume. The items in the burrito
are by 70% going to be on the warmer side, albeit
the, the rice or the carbs or the potatoes you put
in there and the meat that you put in there. It’s, it’s 70% those
ingredients, and then the rest is all the cold stuff. But once you, but once they’re
all like in, in a coagulated mass in the burrito, it all
becomes a little bit warmer than you would anticipate. I do generally agree with
that dichotomy right there. Oh. And all the ingredients
have to be, um, like, uh, like Latinx in origin? No, I think like Mexican
majority of like, you know, Mexican ingredients. Is key, but then like
does Chipotle ci cilantro, lemon rice count? I don’t, yeah, sure. Why not? I don’t know why not. Cilantro and lime are
ingredients that are used a lot in Mexican cooking. Yeah. So putting them in rice
would make sense, but also they do that in the
Caribbean as well, so. That’s a fair point. I, they’re next to each other. They’re close. If you, if you took like
the rice at Chipotle mm-hmm. I don’t get rice from
Chipotle, but Okay. Humor me if you will. Majority people. That’s how Chipotle
makes their money. If you look at my order
today for my, if you don’t get rice from
Chipotle, it’s just a soup. I. I, I don’t get, I get
brown rice maybe sometimes. Oh, when you ask them
to drain your beans. Well, I, yeah. See you dos right. Know things about me. I do.
I listen a lot. I told you I
drained the beans. Okay, continue. Sorry. I’m saying if you took
Chipotle’s rice and you had it in just a clear
bowl and you had like rices from multiple different
cultures, uhhuh on a table. Right, because you
know what Mexican rice looks like, right? Like the ro rojo, uh, like
yeah, like ro roho, right? It’s, it’s like, you know,
it’s, it’s fluffy, it’s brown. It’s generally cooked
with a fat that kinda like seeps in there. It’s, uh, utterly delicious. Sure. Occasionally you’ll
get some like peas and carrots kind of in there. Les?
Is that how you say Peas? Uh, godo. Dules. It’s, I consider les more
with like, uh, Caribbean. Spanish, yeah. Peruvian. I just like the word. Um. But anyways, like that’s
distinctly different from even like a jollof,
like another red rice. Okay.
Right. But if you saw Chipotle’s
rice sitting among a bunch of rices, I don’t know that
I could look at that and be like, you know what? That’s Mexican. I would maybe think that
that rice is actually like Indonesian. Same, right? Like, yeah. It’s like you’ve just
steamed white rice. It’s gotten like an urban
end ci, and I’m like, yeah, maybe they do that in a
part of Indonesia that I’m not familiar with. I would, if I were to
look at it, close my eyes and open it, and there’s
a bowl of cilantro, lime rice from Chipotle. I might think that
that’s Indonesia. I’m, and I know we’re like,
we’re centralizing Mexican, the whole cuisines here. I know people in Mexico still
just eat steamed white rice. Like everything. Yeah, of course. You know, but I’m saying
like if you’re a Mexican restaurant serving Mexican
rice, at least in America, our context is like that’s
an orange flavorful rice. I’ll give you that. Yes. Right?
Yes. And so if you consider
that a Mexican ingredient, I don’t know. I think, I think when you
look at it, when you look at the panoply of ingredients
that are offered to you at the Chipotle buffet, you
would, you would, um, collect all the information, all
the data, and it would lead you to believe that it is
Mexican influence at least. Yeah.
You had their new, uh. Po Con Chipotle. Yeah, it’s all right. Yeah. That it’s all right. I got a, a bowl of
Chipotle recently. Mm-hmm. With white rice and no beans. ’cause I didn’t wanna
fart on camera that day. Mm-hmm. I was having dum truffles. I’m always farting on camera. And I got the honey
Chipotle chicken and I tasted it and I was like. This is Panda Express. Yes, it is. There’s nothing, it was just
sugary sweet chicken, sugary sweet on steamed white rice. I was like, this is
panda more than Chipotle. They’re stray from
their, their mexicanness. It was founded by a white guy
named Steve from Colorado. I, I understand all of those
things, but again, I don’t think Chipotle is like the
monolith with which we should base this conversation on. They are selling the
most burritos of any single entity in history. I get it.
Which is crazy. I understand. That understand, but
imagine, do you know what I think of whenever I think
of a burrito or a wrap? I think about when
I’m at the pool. Okay. When I’m at the pool,
like a community pool, and then there’s like a
little shack that gives you like, like foods. There’s like ice cream and
like tuna salads and stuff. Like a hot dog or like a hot
dog shirt, like a hot dog. And whenever I think about
it, I think about the times whenever I would order a
wrap and it would be this. Crazy. Like either a roasted
red pepper wrap or like a spinach wrap with God
knows what is in there. Like a Chinese chicken salad
mix just wrapped up and put in that green tortilla in front
of me whenever I’m swimming. So I don’t know. There’s something about the
tortillas that are used to, because normally whenever I
think about burritos, I think about Flo flour tortillas. Yeah. But whenever I’m thinking
of a rap, I’m thinking of. A flour tortilla, a
whole wheat tor tortilla. Those roasted red pepper ones. Those weird. Which are all flour tortillas. Yes. But they’ve been
adulterated in some way. They, but but still like that
abnormal red Yeah, and green and like random yellows. They’re so abnormal to me. And the filling is typically
not Mexican inspired. Mm-hmm. And then I just look at it
and I’m like, that’s a wrap. But the way that they roll
it, and to the untrained eye, I would also say, damn,
maybe that’s a burrito. I wanna go back
to El play logo. Go back what you’re saying. I’m looking at the el now. You saw what I said? You said what I saw. I, I’m seeing what
you’re, see, I’m saying what you’re saying. So El Po Loco is, it is my
favorite fast food restaurant. He really loves El Lo history. We’re getting here
for lunch today. I’m so excited. New mango ha are taken. Fantastic. Um, but they are a,
a legitimate Mexican fast food chain. They started in Mexico and
then their first, uh, branch in America was on Alvarado
Street in Los Angeles. Sick, like El Po Loko,
it’s, it’s traditional Poeo al carbon. Um, that’s why they make
tamales and like, I think they do like SLE every year too. Who does El Loko? They make pozole,
they can make PO now. Yeah. So el loca is like
actually inauthentic. They, they’re playing more
to an American audience now, but they have something
called a citrus avocado. Fresca wrap one. My dad, when he was like
really, really poor, would eat three cheesy bean and
rice burritos every day. The BCRs, the BCR, uh, I think
they trademarked the BCR. They should the, the
bean cheese rice burrito. It’s great. It’s filling. So they have like
proper burritos there. Right. But this is the citrus
avocado fresca wrap. Right. This is a new
limited time menu. Uh, menu item. So, uh, the citrus,
avocado, fresca wrap combines juicy citrus,
marinated chicken breast. Mm-hmm. They use Mexican
spices on the chicken. Mm-hmm. Creamy avocado slices. Avocado is, uh, comes from
a nawat word for testicle. Mm-hmm. And salsa fresca, all with
a subtle kick of spice, avocado, salsa, fresca, or
pico de gao and grilled meat. That’s my favorite
burrito of all time. Right. That’s like a San Diego
style asada burrito. Okay. However, the kicker
here, Nicole. Mm-hmm. What do you think
this is wrapped in? I’m going to guess, I’m
gonna guess and say a whole wheat burrito, a whole wheat
tor, tortilla tortilla, dea and ro, there you go. That is like, that’s, that’s
telling, maybe that’s not the only thing that differentiates
a rat from a burrito. Mm-hmm. But that is
definitely one thing. I, I agree. I think, I think the
fact that it’s wrapped in something other than
just a flo tortilla is one small part of the equation. That’s, that’s very bizarre. Yes, it is weird. ’cause this, this thing in
another world, it’s ized. It’s just anglicized. A wrap is just an
anglicized burrito. I, I agree with that. In general, well, maybe even. Okay. I would say anglicized,
but also Jude Ju Christo fascist burrito. Oph fascia die. No. Um, so many of the
world’s best foods mm-hmm. Are wraps right. I love, like it’s my
favorite thing to, to eat. You know? You get, uh, yeah,
like donair, you know, that’s a wrap. Collaborate.
Do you consider a shahar? You donut? A Turkish donair. You consider that a wrap? I, I don’t have a lot of, I
actually have almost no basis of knowledge for Turkish food. I just went to Donair
for some reason. Oh. We have like no Turkish
food in Los Angeles. Need to, we need to
take you to Germany. You need to go eat
Turkish donair in Germany. I love how you’re like, you
need to eat Turkish food. We’re going to Germany
because they have the best tur I They may have like
invented Donair as we know it. Yeah, literally. I literally went to Germany
and Turkey and I literally went and it was the same
trip and the Turkish food that I ate in Germany, like
the late night donor was. Miles better than
what I had in Turkey. I’m talking about late
night donor though. I’ll never forget
my dad telling me. ’cause he used
to fly for free. Mm-hmm. Uh, because he worked
for the airlines, right? And so he ended up like
in Rome with a cab driver. And he said, Hey, where
do I get the best pizza? And the guy goes,
New York seat. But, um, that’s incredible. Uh, what was the, oh, wraps. Wraps around the world. Um, think of like a,
a, a shawarma wrap that you might get right. Think about Mia. Mia Shawarma. Right.
They’re taking a, a flatbread. It’s hardly lemon. Very similar to a tortilla. I believe. It’s yeasted, but it it’s
flat and they’re wrapped. They’re taking garlic bread. They’re putting
chicken in there. They’re wrapped. That’s like, you
still can see it. You can still see it. Well, you can still see it. Well, whenever they wrap it,
they like, you can see it. Oh, you leave it open. Whenever. Okay, so my association
with burrito is the fully encapsulated
rolled and then Sure. And then, and then rolled
in some sort of like protective layer of paper
or foil that you remove. That can’t be endemic
to burrito hood though. The foil? Yeah.
What are you talking? The foil. Okay.
I’m just saying for ease. For the ease of,
of the traveler. It’s, it’s the closing of
the burrito and it’s the rolling of the burrito. So in that makes it a burrito. ’cause what you’re
trying to say right now is that a shawarma is
in the burrito family. And I don’t agree with
that because a shawarma is typically wrapped or Hiro
Uhhuh is wrapped in, in almost like a, like a chalupa way. It’s like, it’s like you
can still see the fill. So like, it’s like, it’s like. A flower arrangement, right? So whenever like you go buy
flowers from Bristol Farms, your wife, I’ve never done
that in my life, but go ahead. You’ve never bought
flowers for your wife? I’ve bought flowers, but I
get like I’m kick your ass. The first time In five
years of podcasting, Nicole has really threatened me
with physical violence. I’ve gotten her flowers. I go to like Whole Foods. I don’t know.
I live next to it. You go to Whole Foods
and then what do you do? So they, so they
wrap it in the back. I scratch off the
price tag with my keys. Smart.
Smart. But they wrap it
in the back, right? Uhhuh. And then on the inside is this
beautiful bouquet of flowers. Yeah. That wrapping style
is the same wrapping style of a schwar. I see what you’re saying. You’re saying it’s almost
like conical in a way. It’s conical, not, not
me and Mia Shawarma. It’s just geo Jordanian
style shawarma. It’s very, very tight. It is open at the end. It’s not fully sealed. Okay. But it’s like it is
a very tight tube of bread and grilled meat. I understand that. And then they griddle
it at the end and then they griddle at the end. Okay. They like kiss, they kiss
the end of it on the plate. Okay. And we also know, you can tell
the people about tacos Abe as well just ’cause it was cooked
on a trompo or whatever. Yeah. And then so, so there’s
a lot of cross-breeding between these foods. And I agree with you. Every culture figured out
that rapping John, John Bing in China is Sure. Yes. In the rap family. I agree it is. So when we talk about
an Anglicized burrito, I think the wrap is a large
umbrella, could also be very inclusive to world cultures. So you think wrap is the
overarching term with which all of these foods should
be compared to that is so anglicized what the Yeah,
it’s anglicized is we live, we, you know it’s Right. English is, we are not
the national language, but it’s so, but you
know, we, I speak it. It’s the only
language I speak. I’m gonna teach
you more languages. I don’t know Chinese, if I
knew a Chinese term for that. I know, I know. I’m just, I could
call it that. I’m just trying to think
like in the ve would you consider it a Venn diagram? Almost would. So we’re we’re, oh, so So
we’re doing an umbrella. Yeah.
Yeah. But maybe we need to
change it to Venn diagram. Maybe it needs to be like
burrito wrap, shwarma hiro jumping and like
saik sabi on lavage. Afil a filled, well, I
was thinking about a fil pita Alfa la lo lafa. The way that it’s rolled,
that is more burrito like. That’s what I’m saying. So, okay, so if we, um, if
we have, we, can we write, can we draw this we chart? Yeah.
Yeah. Can a whiteboard? Can, can we get
a piece of paper? Need a whiteboard? And can we get like pens? Do you have pens? Whiteboard. Maggie, we need, we’re,
we’re too dumb to do this. Thank you so much. We’re not dumb. I’m also in, in water. Maggie, the burritos
are not closed. Water is, you like me
to be the secretary. Would you like to me to, to
annotate what you’re saying? That’d be really nice. Uh, well, no, no. I’d like to draw you
talk in water is the burrito is not closed. Talk.
Okay. So at the top, I think. We have do it. Uh, vertical orientation,
uh, portrait at the top. I, I would say there
could be an overarching umbrella called wrap. So you wanna do umbrella? You wanna do an umbrella
with a Venn diagram? I, let’s explain it. No, no, no. I think no Venn diagram. I think we go with
umbrella style. Do a Venn diagram. Draw a Venn diagram. If you don’t want me
to draw it, tell me you don’t want me to draw. So when water has a burrito
is not closed, a lot of people say like, well, a burrito
is closed and a taco is not. So obviously you can
have a taco and a large flour tortilla, but
if it’s rolled, people think it’s not a burrito. That’s not true. A burrito is a regional
term for a taco. God dang it. That’s not the
umbrella that I meant. I just meant like
a line coming down, like rap at the top. Like, and then you have, I
drew an umbrella backwards. Like that was actually
really impressive. That’s pretty, I thought
it was like a Dr. Seuss character that you drew. You know what, I was on the other
side of Mexico, right? Oh, it was Sure. Me. I was in Baha, California
and they had something on a menu called L Soup. El and El. What is, what is El for them? Was a big ass flour tortilla
that was filled with beans and meat and delicious things. This is that California’s a
burrito, well we would call it a burrito in Baja, California
where we were, they called it a super burrito and then
a burrito for them was filled with white people ingredients. Oh. So for them, that’s crazy. A burrito must have
been something that they associate with America. So literally like I ordered
a burrito and it was like. L iceberg lettuce,
thousand island tomato and lunch meat ham. Pretty good if
we’re being honest. But they called
that a burrito. That’s so, and then at
actual like restaurants where they were making
what I call a burrito, they called it a super boro. Not only that, I’ve been
to a food truck, um, that does a, um, Cuerto
Vallarta style food. Okay. So like another,
like far vartas. East Coast, right? I, I don’t yuan Well, no. Isn’t, isn’t Can
Cancun is East Coast. Yeah. Megan, look at where
Puer Vallarta is. Yes, it is. It’s next to Cancun. I’ve been, I’ve been
to those places. Yeah.
So that’s also like, Hmm. No way. Zoom out Jalisco. Oh no. Puerto Erta is, is next to us. No, so Puerto Vallarta
is, it’s, it’s West coast. Uh, Mexico, but it’s
a lot farther south. So I went to a restaurant
that did, uh, Puerto Verto style food, Uhhuh,
and they called it ata. For them. Oh, feminization.
Feminization. And so for them, a Tita
was a big ass flower tortilla that was filled. This is some of the
most delicious food I’ve ever had in my life. Mm-hmm. It was at a food truck
in Moreno Valley. Incredible. Down, down, far in the desert. Um, but it was filled with
like, um, uh, Hamon Del Mar, the smoked Marlin. Sure. Uh, it was filled with. Fried shrimp. Yum. It was filled with crema
Chipotle mayonnaise and ques Oaxaca. And it was So it was a seafood
burrito called a burrito? Correct. But that’s what
they call burritos. At least these people
claim, ’cause I was chatting with ’em. Am I the only one
who gets the joke? What? It’s a seafood burrito. Feminized as burrito. Yeah.
But why would it feminize? ’cause it’s seafood. You know that joke? Oh no. Hello? Hello. Good morning, ladies. No, that’s not the joke. There’s no way that that’s
what they’re going through. Why is it called a burrito? I just, I don’t know. That’s in regional terms. Why’s called a super bur? I don’t think they’re
talking about, I don’t think they’re talking about that. Maggie.
You know the joke? Yes. She gets it. No. Okay. So we’ll probably have
to talk about it after. ’cause last time I talked
about this joke, I. I, he got kenel just a little. I got a lot of people
telling me that that’s both ableist and misogynist
and I’m like, it’s not me birth with it’s afroman. Right. I don’t know. Isn’t that Afroman? I don’t know. Yeah.
It’s afroman. It’s not me and
Afroman can do it. No.
Wrong. I think the decide saying
rap for the past minutes. Give me the thing. You talk to them about stuff. Josh, tell ’em about
the origin of the word burrito, if you don’t mind. Yeah, so there’s,
there’s like an uh. You could do both two
things at one time. There’s, you’re
not Gerald Ford. Sit down. What, what’s that reference? He couldn’t, uh, walk and
chew gum at the same time. I, I think that was
probably like a weird campaign propaganda. Oh, really? Oh, you know, um,
well, come on. How about you do some good
campaign propaganda when you run for president? I’m, I’m trying, hold on. I’m trying to, I think Josh
should make a good president. Does anybody else think that? I’m trying, like Josh,
there’s a burrito. I don’t know. I don’t know enough. I don’t know how to do stuff. Give it to me. But I’m trying to say
you is wrap the umbrella term and then burrito
is underneath that. And then what subsets
of burrito do we have? Like a Sonoran style
burrito, right. Have you ever had, this
is another spot in Moreno Valley until I really had
a time in Moreno Valley. I can tell, but, but there
was a Sonoran style restaurant that they made this burrito
that’s like two and a half feet long using three
tortillas and they wrap the entire thing in bacon and then
they grill off the bacon so it fuses two the tortilla Cheeto. It? No, there’s like a
whole tortilla on it. It’s not keto. Adding bacon to stuff
doesn’t make it keto. Nicole, I don’t know
if you, is that what you think keto is? You just add bacon to things? No, I didn’t hear the
tortilla I was writing. It was hard for me to
concentrate and do both. Josh, how do you feel about
the chicken Caesar salad boom. And the and and how
it coincides with the chicken Caesar salad wrap. Boom. Chicken Caesar salad. Boom. I think it speaks to the
anti Intellectualization of America. People say that it has
to do with comfort food. We saw this in the pandemic. Mm-hmm. Um, any restaurant that
opened after the pandemic, it either has to be pizza,
steak, uh, pasta, mac and cheese, fried chicken
sandwiches or smash burgers. Mm-hmm. Mm-hmm. And chicken seed salad
falls within that easily recognizable
sort of meme foods. Okay. You know, and it’s
a delicious salad. I’m not saying it’s not
delicious, but I think the ability for anybody to. Think beyond mimetic
recognition of a single food is really holding
us back as a culture. Um, and that’s all I
have to say about that. I love a good chicken
Caesar salad wrap. Don’t call it a
burrito though. Okay. Josh, I helped you
out a little bit. So over here we have,
we have the wraps, Caesar salad’s, Mexican. Oh. Oh man. Oh, and if it’s 80%
hot chicken in there, oh man, Josh, which
is likely not Oh man. But does that then
make it a burrito? Is it, we discussed this, I
don’t actually think Caesar Caesar salad was invented
in Mexico, but kind of like what we’re talking
about with a border town and nachos, and now it’s. Kinda an Italian
American thing. What, what do you
got here, Nicole? I, I don’t know. I’m really upset that
you brought that up. ’cause now it, my,
my list doesn’t make sense, but it’s okay. So we have a wrap, right? We have, we have a big old
wrap at the top of the list, which is where everything
else is compared to. So we have burritos, we
have la, we have shawarma. We’ll just say a shwarma wrap. We’ll say that. Just a shwarma. And then Ian. Ian bing. And then we have a
chicken caesar salad. And then we have
lettuce wraps over here. All right, so without the
burrito, you don’t have the Sonora si style burrito, and
without that you don’t have the co convergence of the
chicken Caesar salad burrito. Uh, I can’t speak the
chicken Caesar salad wrap. Coming in and meeting together
at the southwest wrap area. Now you’ve had a Southwest
wrap before, haven’t you? With like Chipotle
mayo and stuff? Yeah, sometimes there’ll be
like little nubbins of corn and black beans in there. Like a corn black bean salsa. Yeah.
Yeah, yeah. So that’s what constitutes
a Southwest wrap. Interesting. And I would not consider, I
consider it a convergence. A convergence if you will,
of a wrap and a burrito. A singularity point
of wrap, play. Yes, yes, yes. Because it is cold
most of the time. It is cold chicken going into
the Caesar, oh my god, God, I hate this. And then you have your
shawarma, which I believe is a standalone I, for the
sake of this conversation, you know what, actually,
I think shawarma shouldn’t even be on this list. Why, why not? I, when I, when I say like
it is a wrap, I’m not saying like it should be listed on
a menu as wraps, even though. Frankly, you go to some Middle
Eastern restaurants and are, I’m thinking about Crimson. They have a whole
section for wraps, right. That’s just like
a la a shawarma. I put a question mark next
to Shawarma because it’s just one big question mark. ’cause what is even shawarma? That’s a great point. But shawarma, as kma
refers to just the meat. But if you go like, get a
shawarma, it’s like people in London saying get a kebab. They still, and they generally
mean something that is wrapped in bread that you can eat. Right, right, right. You know, so I’m, I’m simply
saying if you are, if I’m trying to explain to a
friend who knows nothing about food, knows nothing
about the world mm-hmm. Maybe they’ve been hit
in the head recently. They’re concussed. They’re concussed,
they’re concussed. And I’m saying, let’s
go get a shwarma. And they go, what is it? And I’m like, well, so
it’s got this, it’s called like sang bread, not sag. No.
What’s it called? What’s the Jordanian bread LA. Is it LA whole? I don’t know, actually. I’m like trying to describe. It’s like a flat bread and
then you shave the meat into it and there’s a garlic sauce. It’s called tomb. Mm-hmm. And then they go,
I don’t understand. And I go, eh, it is
like, it’s like a wrap. It’s like a wrap. It’s a thing wrapped in bread. It’s a hot wrap. I would say It’s a hot wrap. How do you feel about
people that say like, rap versus hot wrap? What’s a, what’s a
frigging hot wrap? Why are you getting
so mad at me? Hot wrap.
Sounds like a hot wrap. Sounds like a spa treatment. Hey, see you at the
hot wrap tonight maybe. Um, and then I
wrote lettuce wraps. Because lettuce wraps
are still valid. You know? You ever been to, oh
my God, have you ever been to Jimmy John’s? And they do the
lettuce wrap thingy? Ma jiggy. If I ever have to end up
at a Jimmy John’s eating a lettuce wrap, I will
assume something horrible has gone on in my life. You’ve given up on everything. I’ve absolutely capitulated
to the demands of life, and I’ve lost the war. Well on that subject,
I would rather go to a seven 11 and get just like
taquitos off the roller than get a lettuce wrap. Really, I, I don’t mind a
Jimmy John’s sandwich, but if I’m getting a lettuce
wrap, there’s also like the collared green wraps that
they’re selling now at the healthy stores, I think
that’s pretty up upsetting. That falls into lettuce wrap. But also I went ahead and
wrote pinwheels, you know, the little, so without the wrap. Yeah.
And you cut it in pieces. It’s a pinwheel. Things you see on mommy
blogs all the time. Yeah. Yeah, I agree with that. They are, they are
derivative of wraps. I, I would agree. I think rap is a, a, uh,
over overarching category, but I will say it’s a little
bit upsetting because of the connotations of wraps
because I think it was. Really carb phobic white
ladies that popularize them. Mm. You know what I mean? Which is weird because
wouldn’t the carbs in a whole wheat or a whole wheat
tortilla be the same, but it’s like thinner than bread
and frankly, tortillas do generally have less carbs. Like per, if you were to
make a, an equivalently sized sandwich or a wrap mm-hmm. The wrap is likely going
to have less carbs. It’s not all the time True. But the fact that it is
so thin Right, really does generally decrease the
amount I get that I think. Right. How many people do you know
that would order a wrap over a sandwich because
they think it’s healthier? Nine outta 10 people. Nine outta 10 people. You know? I think they’re wrong though. And I attribute car phobia
to mostly white ladies. I know it affects everybody. This is white ladies. Everybody has a little
bit of car phia. I don’t mean to blame
women for this problem. I’m part of it. And then there’s also John
being here for some reason. Well, I wanted to see how far
we could take, ’cause John Bing, it’s like a Chinese,
you know, sort of like a egg crepe that often has filling
or a Taiwanese beef roll. A Taiwanese beef roll,
which Taiwanese beef roll, which we’re not we’re, which
is, we’re leaving mainland China is We’re going to
Taiwan, which is a country. Oh my God. Oh my God. We’re talking
about a beef wrap. Oh my God, Josh, you’re
so smart because, did I tie it all together? No, no, no. Beef roll. Not beef. Beef roll. Well, the Ian being, let’s
just go ahead and do it over here is related to the. Taiwanese beef roll, which
is related to pinwheels that your mom makes you,
you put in your lunchbox. Oh my God. I love making lists. I need to work on my
handwriting though. So what have we just, Josh,
I think we need to answer the question is a burrito. A wrap is a wrap of burrito. Tell the people what
you really feel. I think it would be perfectly
appropriate to use rap as an overarching category,
but use it with a lowercase w, not in a way where. Somebody would say,
let’s get burritos you. That’s just a Mexican wrap. No, don’t do that. But understand that there
are several foods around the world that are wrapped in a
flatbread and thus share some phenotypical similarities. Mm-hmm. And the biggest similarities
that I love to put all of them in my mouth. Um, however, burritos have
a much longer and more complicated history than that. Also, we didn’t get into
it, but the story about why they’re called burritos, where
there was like one salesman in Chihuahua who would ride
them around on a donkey. I think his name
was Juan Mendez. Um, and called him burritos
’cause he was on a boro. I think that’s been
pretty well debunked. Mm-hmm.
Um, disappointing. Yeah.
Right. Um, however, uh, yeah,
I don’t know man. Go eat a burrito
is probably a rep. All right, Nicole,
you’ve heard of what you and I to say. Now it’s time to find
out what other wacky opinions are rattling out
there in the universe. Time for the segment
we call opinions. I like casserole. I make fire up. That first hot take. Hey, this is Spencer. I’m a dentist in Georgia. You’re probably thinking,
wow, he has such a silky, luscious voice. He really does. That’s really only because
the pollen outside is raining down like sulfur
from the pits of hell. I heard it’s been a
really bad pollen here. My food opinion is that people
need to stop calling food like names after something
that it’s clearly not. Even close to,
what do you mean? Like, I really hate
when people say this is cauliflower, mac and cheese. Oh, and it’s just
cauliflower with cheese. It’s a, that’s a ton. That’s not similar to
mac and cheese at all. That’s a ton.
Just call it something else. Ton. Tell me what you guys think. Are there any other foods
that you just really don’t like the name of? All right.
Bye-Bye. So many Byebye. So many. One.
Silky smooth voice. Two. Nothing comes. Thank you for your
services as a dentist. Nothing comes to,
I love dentists. I got a lot of
dentist friends. Nothing comes to mind. Oh, this was
really, really big. And one, the cauliflower
mac and cheese thing. I remember when people
were making quote cauliflower mashed potatoes. Oh, yeah, yeah, yeah. And, and that was just, at
least mac and cheese has several ingredients, right? Okay. Cheese sauce. There’s cheese
in it’s macaroni. Okay. So if you were to make like
a cheese sauce and put bits of cauliflower in there
instead of macaroni and call it cauliflower mac and
cheese, it’s still pretty inaccurate and a little
bit infuriating, right? But like a potato is the
name of something that grows from the ground. Yes. So when you’re calling
something cauliflower potatoes, is that like
vegan chicken wings? Like a little bit,
but at least that like serves a purpose. Buffalo cauliflower,
you know what I mean? Like. This like buffalo cauliflower. Makes sense. Buffalo is just a style of
sauce you put on cauliflower. Okay. But the cauliflower mashed
potatoes thing, it cheese, but is it mac and cheese? Just, isn’t that a sauce? Yeah. I suppose that’s why
I’m saying this isn’t cau cauliflower. Okay.
Okay. Cauliflower mashed potatoes
for something that’s annoying was like crazy to me because
a potato is something that grows in the ground. Cauliflower is something
that grows in the ground. What you’ve made is
mashed cauliflower, not cauliflower, mashed
potatoes, just cauliflower mash, and it’s delicious. Right?
And again. Like all this just
springs from carb phobia. ’cause people think that
potatoes aren’t good for you. I actually think potatoes
are like very, very, very good for you. I think potatoes are
the most nutrient dense or something like that. I think sweet potatoes
are more dense than white potatoes. But there was like a war
against white potatoes where they tried to get
people on, um, they tried to pass legislation. It may have been passed
where you couldn’t buy white potatoes on food stamps. Oh. And there was actually
a potato farmer. Why? Who I think owned because
they said it wasn’t nutritionally dense enough. It was deficient. I screwed up. Um, and. I think it was a potato farmer
who was like, I’m only gonna eat potatoes for a year to
show you that I can do it. And he did. Uh, but a lot of this
is, yeah, carb phobic type of stuff, trying
to make stuff healthier, less filled with carbs. ’cause you’re obviously not
that worried about health if you’re still making
mac and cheese with it. But the thing is, I
just love vegetables. Right? Hmm. Like I love Sure. Mashed cauliflower, especially
if you’re serving it with. Say something like a super
rich braised short rib yu and like rich creamy mashed
potatoes are gonna be like kind of rich on rich. Mm-hmm. You know, something
a little bit lighter. Mm-hmm. A nice cauliflower puree. Especially you roast
that cauliflower before it’s incredible. Or parsnip Puree. Parsnip. Yeah. Puree something else, man. Um, but this was happening a
lot with like the Pinterest ass food blogs mm-hmm. In the two thousands. Good times avocado pudding. The food chia pudding,
the food styling on those, I still, I love so much. They’re so, the
aesthetic is incredible. They’re perfectly imperfect. I know.
You know what I mean? But yeah. I remember people making like
avocado chocolate pudding. Sure. Where they just blend
avocado with like. Almond milk, cocoa
powder, and like a date. Right. You know, and it’s like,
I remember, well, no, A pudding in America is like
a, a starch and dairy. Well, we could talk about
puddings all day, every day. Yeah. What they mean to
different people. But then there’s stuff
like a cauliflower steak. Right. I like that. I love it too. I think it’s fun. I think it’s fun too. I don’t know, Greg,
the dentist, I don’t agree with you. I think where is your whimsy? Where is your, your free,
it’s like, it’s like it’s too stifling almost. Sure. I feel like in order to,
for people to relate, I think we have to, we have
to add these like, uh, like footnotes, you know? Yeah. Ultimately, language
is merely a tool to communicate ideas, right? Right. So if you’re trying to
tell somebody, I have made a spoonable sweet,
chocolatey, creamy thing. Which we would call
pudding, but I’ve made it out out of avocados. It like does seem
perfectly reasonable to call it chocolate hummus. Avocado pudding. Yeah. Chocolate hummus. I thought I like dessert. Hummus, man. I know.
It was crazy. Dessert, hummus, and maybe
disrespectful, but I love it. The MENA community was in
shambles, the MENA community. I love that. Yes. I love, I mean, it’s
okay, I understand it. I’ve had it maybe like
once or twice, but I’m not gonna actively look for. Dessert hummus. Yeah. But like blending chickpeas,
I mean, it, it ultimately at that point becomes
like a, a, a Japanese or Chinese like bean paste
based dessert, you know? There you go. Just blended chick go. It’s like a zuki piece. Uh, zuki beans. Uh, so I see where your
frustration comes from, but I think it’s whack. But ultimately I think you
have to swallow that given Greg and the dentist, you
know, I understand that this is merely how we
use language as a tool. We need to do it this
way despite, there’s no macaroni in that. Macaroni and cheese. Hello, Josh and Nicole. Hi, my name is Abby. I’m from the Central Valley. I’m talking right now. Central Valley is really
nerve wracking ’cause I don’t know if I have more
than one shot at this. Um, but something that
I do at every single salad bar that I go to. Um, if they have jello, uh,
it doesn’t matter if it’s the kind of jello that has like
that pudding stuff mixed in with it, but it does have
to be that red cherry jello. Mm. I get a plate of that
and I top it with a bunch of sunflower seeds and it is the
most delicious combination. Oh wow. Thank you. This is so much,
this is so salad bar. This is, this is only things
that you could achieve at a salad bar, and I love it. I love sunflower seeds. I’m a big sun butter advocate. I love sun butter so much,
and I love sunflower seeds. I just eat ’em by the
handful, the unsheltered ones because you know, I don’t. I don’t like spit
out the seed. Yeah.
Yeah. We covered this
a few pods ago. So I just love this so
much and I think it’s, I, it’s, I can taste it. I close my eyes and I can
taste it and I love it. Um, getting weird with jello,
getting weird with jello. That’s a quintessential
salad bar experience. Right. I’m, I’m not at the salad bar
to make a nice r romaine and radish and canned olive salad. No, no, no. I’m there to get
freaky with the jello. I’m here to get freaky
with the jello too. I’m putting like jello,
raisins, vanilla ice cream, mashing it into
a s slur, little paste, chewing on the raisins. That’s what I’m there for. I miss my mom’s jello man. She used to make
the best Jello. Great. Great little like, uh,
speaking of carb phobia. Mm-hmm. Like kind the body. Little bodybuilder hack. Poor mom. She really tried her best. It’s wonderful.
Sugar free jello. Was she doing the
sugar free jello? I don’t remember. I just remember it being good. Oh, love. So you take sugar free jello
and you just put a bunch of like, uh, fruits in there. Pomegranate seeds, man. Yep. Mm-hmm. Oh my god. You know, I’m gonna ask
her to make it for me. And I’ll report back
because let me tell you, my mom’s jello bunts, they
were, they were perfect. Every time your mom was
whipping Jello molds out. She made jello bunts. Dude, that’s awesome. With, with pomegranates, all,
they would never, they would never s sink to the bottom. She was smart. She would lay the first
layer down and then she would wait, and then she would
do another layer with the pomegranate seed, so it look
like they were floating. Very aesthetically bring
back Jello desserts. Man, I’m, I’m a huge fan of
all gelatin based desserts from like vie Vietnam to
Mexico to the Philippines. Oh my God. Mexican, like
Mosaic gel Latina. Mm-hmm. Mm-hmm. Oh my god. Me and my mom used to go
to Northgate Market and we would get the little
individuals of it and just sit in the car and eat. There’s a Filipino dessert
that’s called Cathedral, cathedral window. Have you ever seen this? That’s literally
look up Mosaic. Gel. Look up Gel Demco. It’s the same thing. God, I love it. Gel de same exact thing. Oh my God. Is wait. Literally the same
thing I told you? Yeah. Oh, that’s so funny. That’s probably
Spanish influence. Yeah, yeah, yeah. I bet. Cathedral Catholic is it? Cathedrals are Catholic. They’re Catholic, yeah. Philippines, Mexico. But for some reason,
Catholic God insists that you eat multi-colored,
geometric shaped because you can’t have fun with like
premarital stuff, so you have to eat colorful jello. So you make up for it. We gotta do hand stuff
and jello, no sex. That’s all we get. Hey Josh, Nicole. Longtime fan. First time caller. Smash. That like button hit
the bell to be notified. That’s right. Scribe really helps
to channel out. That’s right.
Thanks. We smashing your like button. My top take is that
coriander, ground coriander. Uhhuh is the best spice. Oh, and it’s not even close. Yeah. Everything else
pales in comparison. No one else talks about that. Let the content keep
it up already on. Party on. Party on with your coriander. Hell yeah. Incredible take. Incredible take. Not a lot of people
eat coriander seeds. No.
Start doing it. Put it in If you’re
gonna use cumin, yes. Put a little bit of
coriander, it’ll set it apart. Use coriander as your, like
base spice for most things, like cor over pepper. I’m telling, well, I’m
telling people to introduce it in a, in a, in a, in
a more Cuban coriander. That’s, that’s a great, yeah. Um, one of my favorite uses of
fresh toasted cumin coriander. I, in fact, I stopped
buying, uh, ground cumin and coriander. And the pepper as well. But I’m like, anytime I’m
using those spices, I’m toasting it fresh and I’m
grinding it fresh because it makes in a morar and pest
hole in a mortar and pestle. I also have a spice grinder
that I can get pretty coarse. Good. But like you do a
fresh toasted coriander coarsely ground. Mm. With cumin. And my favorite application
on it is on a, like, I think, I believe a Lebanese potato
dish called Batta Hara. Oh, I love batta Hara. Oh my God. You just, you, you fry
the hell outta potatoes. I, I like. Oil ’em batter, ’em,
double fry ’em, fresh lemon, cilantro, chilies,
cumin, coriander. I love that.
Toss it. And it’s just one of the best
things in the entire world. Serve it with some
sort of yogurt. Yogurt. Oh my God. Oh, fresh has of coriander. Great opinion. Also, one of the char
spices under, yeah. Underrated. More people need to
have coriander seeds in their cabinets. Get, leave it hole dude. Crunch through. Crunch through seeds. Some people don’t like that. Yeah. Grow up. Well, if people are
down to eat everything. Bagel seasoning. That’s what I’m saying. Yeah, you know. You know what? Grow up. Grow up. Grow up. Eat whole seeds. Eat whole spices. Eat ’em.
It is good. Bet you won’t. Maybe you should
double mustard seeds. Double dog. Dare you though. I did. I made like a whole pink
peppercorn sauce and I kind of boiled the pink peppercorns
because they get softer. Not as soft as green
peppercorn, but definitely softer than black
pepper corn, uhhuh. And then I went to the
gym after I ate a bunch of peppercorn sauce. Oh, I was burping up. Pepper. Oh. For a long time. I made a fish sauce caramel
the other day and I put um, white pepper in it and I
didn’t grind it fine enough. Fine enough. Yeah.
White pepper’s. It was assertive. Yeah. It’s, it’s a quite
assertive flavor. It was a sort they,
but it was good. Hey, Molly here. Hey Molly. I love the name Molly from
South Carolina am I call you malls and my opinion
is that cornbread should not be sweet garlic. Southern cornbread is
just cornmeal butter, milk salt, Josh. The whole shebang. Yeah. This is something,
maybe you put some frozen corn curls in it. Okay. Maybe you put some
cheddar cheese in it. Okay. But this store brought
cornbread that almost tastes like cake Uhuh. Okay.
That’s not it. Let me know what
you guys think. I’ll tell you what I think. Thank you. You’re so welcome, Molly. I’ll tell you what I think. I don’t agree with you. I like my cornbread. Sweet. Mm. I love my cornbread. Sweet. I need it sweet. So much so that A
little drizzling honey of honey on top of my
already sweet cornbread. Makes it a better cornbread
eating experience. This is one of those things
that if you’re not from the south, if you’re like
divorced in that culture, I am not from the south, and
you eat like proper cornbread from the south, you go like. Boy that needs more sugar. Right. Because we, we grew up
eating the cornbread that a lot of us grow up eating. If you’re not from the south,
like Jiffy Box cornbread mix. Right. They’re using sugar as kind
of like a cheap palliative to make it taste, uh, better. It’s, it’s like a corn
cake at that point. Yeah. Not only that, I’ve been
to some restaurants in la I think they’re cornbread. They’re putting like a ton
of eggs in there as well. Mm. And like butter
and like literally making it like a cake. And it’s a delight, but yeah. It ain’t like southern
hot water cornbread. Yeah. I guess my, my cornbread,
um, experiences are mostly from, what’s it called? Like the grocery store? Like Yeah, from like Kroger? Yeah. The corn muffins that
have like the kind of corn syrup consistency to it. Yeah. But it is like very
different from the context. My dad loves. Proper southern cornbread. My dad loves store pot. Ralph’s probably on sale. Cornbread. Yeah, that’s his, one of
his with like a, he’s so cute with like a little like
softened butter and like salt. That’s like his jam. Do you have any like regional
foods like that, that you grew up with that they
get sort of adulterated by a different culture and
you’re like, listen, I get why you think that tastes
better, but I don’t want it. Not right now. I need to think about it. I can’t give you like a yes. I’m trying to think. I can’t give you like a,
like a true answer right now. I’d have to go deep into
the recesses of my mind. I dunno. Is there like anything that
like, uh, people keep doing this thing where they’re
like griddling cheese on the outside of a burrito. Yeah, and I just
like, I hate it. I love it. I hate it.
Oh, I love it. I don’t want that
burnt cheese flavor. Oh. With the ingredients
inside of the burrito. You don’t like a
grilled cheese burrito? No. What do you mean a
grilled cheese burrito? That term’s been around
for like two years. What?
Taco Bell invented it. A grilled cheese burrito. You don’t like it? No, not at all. Okay. I, I want the outside my
burrito to be a solid torque. Oh my God. Is a crunch wrap supreme
a burrito? No burritos. Need to have some semblance
of, of cylindrically. I believe that in
my heart of hearts. Alright. Okay. Okay. All right, well, that’s about
all the time we got for today. Thank you for listening
to A Hotdog Is 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 are like casserole, hit us
up at 8 3 3 Dog Pod one. It’s the only phone number I’ve
memorized since my own. I remember like some elementary
school friends phone. Yeah, me too. But this is the
first phone number. I don’t even have my
husband’s number memorized. I don’t even know what
Julia’s uh, area code is. Oh, that’s bad. You should probably know
the area code, but like, yeah, I, this is the first
number I’ve been able to memorize in like years. I’m very proud of that. If everybody, here’s what I
think everybody should do. I know how podcast is
over, but here’s what everybody should do. It’s fine.
Yeah. Because dog pod one, like. We still remember roughly
what, you know those letters correspond to. Yeah, we could all
certainly spell words with our own numbers. You wanna see what ours
is and then tell people and they can find out what
her phone numbers are. No, that’s not
what I’m saying. And then it can
be really scary. Julia should, you know, maybe
it’s like vagpol or something. You know, one time
I saved a lady, one time I saved an old senile lady that somehow was in
our garage at like 3:00 AM she like, was just posted
in our garage and um, she gave me her phone number and
it’s one five five Carol. Her number was area code
and then 1 5 5 5 C-A-R-O-L or something like that. Funny, because her
name was Carol. I love that. She got a vanity number. She got a vanity phone number. I’m like, everybody’s phone
numbers, you should have words that you can spell and
that’d be easier to remember. We can do that
off camera later. And we come out with new
YouTube videos all the time over on Mythical Kitchen. Please check those
out, like subscribe, comment, hit that bell. Do whatever you want in life. Go eat a burrito. Bye.