What’s the Best Kind of Alcohol?

Today, Josh & Nicole discuss which is the best form of alcohol, beer, wine, or hard alcohol?

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0:00 Intro
1:00 Thoughts On Dry January
3:22 Whiskey For Wounds
4:16 Should We Milk A Cow For The First Time?
5:33 Nicole Picks Her Poison
7:41 Josh’s Favorite Drink
8:39 The Dark Side Of Bitter Flavors
10:04 Nicole’s Oktoberfest Experience
11:00 Wine Culture
12:21 Josh The Sommelier Troll
13:43 Cocktail Culture
14:23 Cocktails Is Cooking
15:15 Drinking In New Orleans
16:39 Tiki Drink Culture
17:33 Tech N9ne
18:23 Wine & Gardening
19:24 Josh’s Favorite Cocktail Of All Time
20:40 Learning About Wine For 2 Days
22:00 Whiskey Dudes
22:40 Funky Wine Hipsters
24:57 Breweries & Burps
27:24 Daiquiris & Sazerac in New Orleans
30:51 Opinions Are Like Casseroles
34:34 Are Rice Krispie Treats Cookies?
39:45 How Do You Learn To Cook?
44:34 Magical Combo Sauce

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You know what they say, “Beer before liquor, never been sicker!” Yeah! “Liquor before beer, your pee will be clear.” It’s… That’s not the line, Josh. You have to drink water for your pee to be clear. It’s never been sicker. The main ingredient in beer is water.

This is “A Hot Dog 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 hotdog is a sandwich. What? Welcome to our podcast, “A Hot Dog is a Sandwich,” the show where we we break down

The world’s biggest food debates. I’m your host Josh Scherer. And I’m your host Nicole Enayati. And I was gonna do the line from “Forest Gump.” I wanna see if you guys remember this. It’s a very famous line, and I’ll deliver it with accurate Tom Hanks impression. “I gotta pee.”

Nicole didn’t remember that line and that really floored me. No. That was a seminal point. And I remember a lot of lines from movies. “I’ve been on a real big boat.” That’s maybe my favorite one. Anyways, today- You’re so crazy. It’s the end of January,

Depending on when the heck you’re listening to this. Ooh, yeah. But by this time, you should have given up on Dry January. Probably gave up a couple weeks ago. I’ve never been a Dry January person. I also, I don’t know if you remember this, we had a podcast about- Are you particularly wet?

In my head, because, like, dry means sober. And so I was like… what I was asking is like, you don’t drink that often, though. I don’t drink, Like, you’re not a lush. I’m not a lush, but when I drink I enjoy it, if that’s what you’re asking me. That is such coding

For like, “Yeah, I’m gonna binge drink.” Yes. Yeah, yeah. So remember when we had that New Year’s resolution podcast? And like, I just don’t set resolutions because I think it’s silly. I like, put a word on it, like “This is the word of the year,” and by like March, I forget it.

So there’s no- Did you have a word of the year this year? Not this year. What about last year? What was it? Last Year? I think it was routine. Oh. Because I have none. I kind of just wake up and I’m like, ♪ Today’s gonna be a new day ♪

♪ What am I gonna do? ♪ ♪ Who knows? ♪ Literally. My whole life was like Russian roulette. Like a vaudeville actor whacked out on one of them cough syrups ad, you know? Pretty much. Pretty much. Amphetamines, codeine and heroin in it.

All I knew was I would get up at nine for work and go home at six. But other than that, in between, who friggin’ knows? You get up at nine to get here? No, I’m sorry. I’m sorry. I get up at 7:30, and then like,

Who knows what the day has in store for me? But when it comes to like Dry January, never done it, because I think it’s silly. Yeah, no, I fully agree. I have tried it in the past and I’ve only drank maybe twice, which is not bad.

Yeah, I mean, I’ve tried to go through like stints where I haven’t drank. Like, for example, one month, I think it was in October, this October, like I didn’t drink from the first until the 31st, but I drank like twice, because like I was like- I know. That’s how it goes.

I was like at a baby shower. That’s how it goes. And like, I was at a wedding. Like, you know? Yeah. Mitzvahs! Gotta drink for mitzvahs. Gotta drink for mitzvahs. It’s a berakhah. And so- It’s a berakhah. It’s a berakhah. Are you 15? Yeah. It’s a berakhah. Anyways.

So if your Dry January has come to an end, we are here to help you make the most efficacious drinking decisions possible. We’re talking about beer versus wine versus liquor. Also, if you are of age and use responsibly, because when it comes down to it, alcohol is a really important part

Of human history and development. Yeah. Didn’t doctors put whiskey on like open wounds in like wars and stuff? Yeah. And that is actually- Sick! That is a valid way- Point for hard alcohol. Well, so, I guess, meh, it’s not that much of a point, because alcohol is so poisonous

That bacteria will die in it, so that’s why you use it to clean a wound. I can’t believe it. And so if you can use it to clean a wound and then you drink it for funsies to turn your brain off a little bit,

I think that might be more of an indictment on alcohol. Aw. But no, alcohol is… The original recipe for beer, for instance, was an ode to the goddess Ninkasi in Mesopotamia. So it was made on purpose. It was never like an accident. Like, “Oh, like I left some…

Some natural yeast got into this barley liquid. Let’s drink it.” I’m sure that’s… I feel like everything was a little bit accidental thousands of years ago. Sure, sure. Like cheese, you know? Intention was a little… There was no such thing as intention. It was survival. Yeah.

I don’t think somebody looked at a cow and was like, “Alright, so I’m gonna pull on those little hangy thingies. A white liquid’s gonna come out. I’m gonna slaughter that cow. I’m gonna remove its stomach. I’m gonna put the hangy thingy juice into the stomach and then I’m gonna let that sit,

And then that’s gonna top my Caesar salad.” I don’t think they did that. Did you, have you ever milked a cow? I’ve never, no. Have you? Can we go and milk a cow? I don’t know that I need to. Why do you need to? What do you mean? It’s something-

I don’t look at a cow being milked and go, “That’s in my bag. That’s what I should be doing right now.” That’s not on your bucket list? No. I wanna kill a chicken. Okay, how about, let’s go to a farm. Oh yeah. Josh, you know what we should just do? Wait, wait.

Side note. Tangent to the tangent to the tangent. We should go and like live on a farm for like a week. Like “Mythical Kitchen” should go to a farm for a week. Real “Simple Life” stuff. Yeah. Yeah, I’m Paris, you’re Nicole. Well, obviously. That’s hot. Okay.

No, but I really do wanna do that. I’m totally in. Me, you, Lily, Vee, Trevor. Maggie comes with a camera, and we just… You kill a chicken, I milk a cow, they tend to the field and we just hang out together. And we rotate it. Can’t we just put them

All in the field? No, we rotate. We rotate. They’re sowing the sorghum crops! Like we’re gonna learn how to needlepoint. I don’t know that I want that. Josh! I’m very content with my life right now, and I’m very content with my relationship to drinking. Nicole. Oh yeah.

Beer, liquor, wine. What is your poison and why? It’s hard liquor. Yeah. Uh-huh. Wait, why though? I have a very specific reason. Okay, for me, it’s a matter of volume. I feel like when I have a glass of wine versus a pint of beer versus a cocktail,

The volume of alcohol to the amount it poisons me is higher. Jesus Christ. Right? Because like you said, it’s poison. So I don’t know, something about just drinking a cocktail makes more sense or just having a shot and like after what’s the thing after? You as a chef. Yes.

And as frankly a leading food personality in the media space- Me? Are deciding that liquor is best because of its volume to poison ratio. Nothing to do with like the taste or the history. Josh! Let me tell you something, let me tell you something. In life you have to, you have to chase.

Sometimes in life you gotta linger on some things, you know? Sometimes in life you wanna savor certain things and you know, take the slow route. You know, just have a glass of wine, drink a beer sitting down with your buddies. No! I want cocktail and I want it now!

There there is nothing better. When you’re drinking certain things become more fun and I feel I need to explain this. One of those things- Are we gonna get… Yeah, probably. Demonetized? Again, eating food is one of those. There is nothing better than sitting down at a big communal meal and starting it

With a single stiff drink to wet the appetite. Right, that’s literally the point. W-H-E-T-T, not WET people assume it’s WET. No, I’ve already said the word wet too much, this podcast. No, to wet the appetite, right? And that’s the point, literally the point of an aperitivo. Right?

Yeah. Isn’t aperitivo like to open the mouth? Yes. Or open the stomach? I don’t know. I don’t think there’s a literal translation but- Well, aper like aperire, is after, So… Digestive is to digest it. Oh, aperitivo is to open.` Yeah, see? I was close. I didn’t know that’s what I meant.

Open the stomach! Interesting. And then digestivo is to digest your food. But it sure does open the stomach. So my favorite drink is when you get to a restaurant, especially on like a weeknight, right? Or even a dinner party. But it’s like a weeknight

And you have to travel kind of across the city. You drove 20, 30 minutes. You like doing that? No, no, no. I hate that. I hate that. Oh, okay, okay. You got travel 20, 30 minutes, you just got off of work, you tried to gussy yourself up

In the work bathroom a little bit. You try, you try. You struggled searching for parking a little bit, and then you get that first sip of a Negroni. Negroni equal parts gin, Campari and vermouth- I love Negroni’s With an orange twist on it. That first sip, it’s so bitter.

It is bracing, it is saline. Campari almost reminds me of pickle juice in a weird ways, the aromatics in it. Okay. Like Koolaid pickles. Yeah, yeah, yeah, yeah. And then it is basically pure liquor, right? It’s liquor with a little bit of fortified wine. It’s all alcohol. It’s all alcohol. It’s strong. Right?

And you get one of those in you and suddenly the world’s a little bit lighter and you’re way hungrier and you want to make more conversation with people. Also, the bitter taste of aperitivos are generally bitter, right? The bitter taste of that makes you want to get it out of your mouth more.

Yeah. I think that’s fair. Did you know that there was actually a study done that says people that like bitter flavors like Negronis and IPAs have dark-sided tendencies? Yeah! Tend towards sociopathy. Did you see this? Sociopathy or psychopathy? I can’t remember. What are we gonna do about that? We both love Negronis.

I think we both tend a little bit towards psychopathy. You and I literally just had a discussion about how we’re both reckless when it comes to decision making with no regard for self. Oh yeah. Right? Yeah. But I literally think that is part of it because to enjoy bitter flavors is literally you

Deliberately telling your body- Poison, poison, poison, poison, poison, poison, poison! “I want poison, I like pain.” That’s what it is, you know? Yeah, yeah, yeah. And there’s, you know, radicchio, bitter melon, there’s other foods out there that got that. But to me, alcohol is specifically interesting

Because no wine will ever taste as good as Welch’s grape juice in terms of what your body wants. But what about- At the end of the day, we’re hummingbirds, We want sugar. Sugar’s the thing that gives us energy. Yes, yes. We love sugar. Anything else that we, wine, beer, alcohol, it’s all poison.

We’ve all convinced ourselves through thousands of years of human evolution and culture that we should drink it, you know? Yeah. Well it’s interesting ’cause you know, not to like be a fancy lady, but I’ve gone to like really cool beer places and really cool wine places and really cool, like alcohol places.

When I say that, I mean like, I went to Oktoberfest. Yeah, yeah. I sat down and I had like tons of different kinds of German beer. Aw. Do you remember what the best beer you drank at Oktoberfest was? I have a picture of it in my phone.

I don’t remember exactly what it is, but we clinked our glasses so hard that I broke a cup. But like those, That’s all I remember. Those are incredible memories, right? Yeah. Yeah. And it was, it was really fun. And just the culture of Oktoberfest and just sitting down in like a huge hall

With strangers next to both of your shoulders and just cheersing and having a good time and drinking beer. It is incredible. It’s a very, very fun thing. But when it comes to the flavor of beer, I’ve never been a beer drinker. Like IPA make me wanna vomit and die. I hate IPAs.

Like I’ll drink a Peroni if I’m like at dinner, maybe I’ll have something really light so it doesn’t like one, two punch me in the face. Yeah. And then for wine, I just went to Paso Roble and I had the most incredible experience at like a few wineries.

Like I really tried some delicious things. Some really beautiful vintages. And again, it’s the culture that I really enjoyed. It was a little bit more private, like wine drinking cultures, a little bit more like A to B like me and like the wine taster more. So it was a little bit more private

And a little bit more hoity-toity I’d say. Instead of like communal, like beer drinking. Again, I think the sommelier culture and like wine dude culture, it kind of like mars my experience because you have to be hella educated or else you look like a dumb-dumb. Yeah. Which I hate about wine culture.

Yeah, same. But that’s what makes people within wine culture love it so much. It gives you something to like… It’s that exclusivity that makes you… Yeah, yeah. So you have like beer, which is rough and rowdy and fun. Like the apex of like a good time. Wine culture is very private and intimate

And you need to know that there’s notes of cherry and notes of oak or whatever. And then with cocktails- “This one tastes like my leather shoes. ” Okay, got it. “Its got, this one tastes like it has fruit. This is the fruit wine.” That’s a Sangria. Sorry, that’s me at-

That’s Forrest Gump at a wine tasting in Sonoma Valley. “I don’t like the taste of this very much Jenny.” Anytime I have to, I like drinking wine and I enjoy wines more than others. I don’t like having to think about it, and I don’t like being put on the spot

Because my entire job is to have to sit here and think about words to spew out my mouth. And so when I go out drinking with my brother and he’s like, “What do you taste?” And then looks towards the sommelier,

Looks back to me and I’m like, now I have to do my job. I came here to drink. Yeah, no, I totally get that. So I troll it. I’m that person too. I troll it. I don’t like it. I troll it. And I love it. Oh, you do?

I just say, “I don’t know,” and I just look down. But sometimes I’ll just start saying almost like a dadaist sound poem, you know? Where they would just make up sounds and go and scream. Dadaism, very, very good. Very good. Yeah, yeah. But last time I was just like,

“There’s a Stony Brook running through a dark ravine. There’s moss, it’s damp, sunlight is breaking through the canopy of the trees. You can smell the effervescence coming off as if the brook wants to will itself out of its own carpe,” you know? And I just started saying stuff like that.

And I remember this one time this sommelier just goes, “Man, so my girlfriend’s a poet and she doesn’t know a lot about wine, but once I made her taste this Barolo and she looked at me and she just said, ‘Polish lipstick.’ And I got it.” And I was just like, “Hell yeah brother!”

What? But I mean those are, That’s so crazy, so pretentious. I can’t, yeah, like the wine culture, I just can’t. But like cocktail culture, I really like. Something about like a bartender’s going like, “Hey tuts, what do you want?” Like pulling up their sleeves

And they have kind of like a, not a tie, but what is that? A vest? Like they’re wearing a vest. Yeah. Yeah. And like they, they have like a towel, they throw it over their shoulder and then like, “What’s up tuts, what do you want?”

They go shake, shake, shake! Shake, shake, shake! Pour. And they hand it to you and they wink and they give it to you. Like I love that. I like that experience of like cocktail drinking culture a lot. There’s a certain amount of cultural coding and a non-gendered fraternity and brotherhood

Within every single, within beer, within wine, within cocktails. I happen to be the most knowledgeable about cocktails. And so I- Fancy boy, No, but I’ve always, and there’s a very specific reason why I love liquor and cocktails more than anything else. Specifically cocktails, because it’s cooking, right? Mixology.

There’s a recipe. Yeah. There’s a recipe. There’s a recipe. And you can understand how, if you understand how to combine flavors, if you understand recipes, for instance, right? A Negroni, you know is a 1/1/1 of gin, Campari, vermouth. You know, Campari is an aperitivo.

You think, “What if I used a different aperitivo for this?” Like I used- Cynar. Is that how you say it? Cynar. Cynar, sorry. What if you use Cynar for a Negroni? What if you used Bonal quinine liqueur? And of course you need to know what all these things are.

I just troll the lines in BevMo! and I look at stuff- That’s fun. And I enjoy it. Or you use Chartres and then you Google it and you find out that somebody already did that. And Negroni using Chartres instead of Campari is called a Bijou. That’s right. And then you’re like, “Wow!”

So cool. All these cool things. And I had a great experience at, it was at a wine bar in New Orleans called Bachanal, which was an incredible experience. I drank this really dark, amber colored skin contact. It’s called like Rkatsiteli. It’s a Georgian grape. Well didn’t wine originate in Georgia?

Wine did originate in Georgia. The republic of- Not Atlanta. Maybe modern poetry, but- Oh really? I thought Persians invented poetry. Ah, maybe. We invent everything! They both loved to wrestle and lift weights though. Persians and Georgians kissing cousins. But anyways, they had a cocktail bar upstairs

And we go to the cocktail bar, really cool looking menu. They had something called a snowbird. And I was like, huh, I don’t, it seems just like an original. And it was mezcal, god, some sort of dark liqueur. Like amaro nonino or something. Amaro nonino-

You once gave me a bottle of nonino as a gift. Is my favorite like bottled, what is it? It’s an amaro. It’s an amaro, yeah. I don’t know what that means. And amaro means bitter in Italian. Amaro nonino- It’s sweet, cinnamon-y, you got that oranginess to it With ice in a glass.

That’s all a girl wants after hard day’s work. It’s great. So it was mezcal, nonino and pineapple and bitters. Wow. Yum. Wow. And I was like, wow. And then the guy made it for me and I drank it and I was like, “Oh Snowbird, this is a play on a jungle bird, right?”

And the guy was just like, “Yeah, not many people…” Jungle bird. One of my favorite cocktails, it’s a modern tiki classic. Never have I ever had it. You’ve never had a jungle bird? No. Come over, I wanna make you one. Okay! So tiki drink culture, right? It came back, no? It’s coming back.

It’s typically very sweet filled with fruit juices filled with bright colors, blue curacao, all that stuff. Somebody tried to make like a very spirit forward balanced tiki drink. And so it’s like lemon, simple, pineapple, rum and Campari- Simple means simple syrup for those that don’t know. Sorry It’s okay, chef. I’m an a-hole.

So it’s basically pineapple, lemon, sugar and Campari, which the bitterness rounds it out, but you still get some of that sweet, bacterial, light acidity from the pineapple juice. The pineapple also gives it great body when you shake it. Sure, pulpy. Really Awesome. So you know, like you eat a dish

And you’re like, oh this is a play on carbonara. Same thing as you can see a cocktail. Yeah. And you go, oh, you made literally a winter spiced version of a jungle bird. And then me and this bartender start talking and I’d been drinking a little bit and I go,

“Hey, you listen to Tech nine?” Why did you assume that? Oh no, I, I didn’t assume I asked. And he goes, “Yeah, you know, I mess with him a little bit.” I went to a Tech nine concert once. And I was like, “You ever make a fancy version of Caribou Lou?”

You know Caribou Lou? Right? The song? Megan, can you get the lyrics for Caribou Lou? The song, I know the song. Yes, I know the song. I went to a Tech nine concert. “151 Rum, pineapple juice, Malibu Caribou. Make ’em all numb. Make baby girl come out of her shell,

Raise hell, keep it party till the cops come.” How can you put… Yeah, yeah. So you know- Okay. There’s a recipe for a cocktail called Caribou Lou within a Tech Nine song. And then me and this guy start talking about like the horror core rap genre.

But that to me is like why I love cocktails, because you can draw one thread. And I know people have that with wine and beer as well. I was gonna say like whenever you say, “It’s live cooking in action,” that’s what cocktails are. Correct. There’s an action to it.

There’s an action to it. But with something like wine, like there’s vitners, there’s like the soil levels, there’s water content, there’s different grapes. Oh there’s, god, you could go on and on about that. So it’s almost like if, you respect like gardening and cultivars and stuff like that, then you’re a wine person.

But if you are like us and you like the art of like, I don’t know, again, impulsive, like fast, quick, like in front of my face. Like I don’t care if something’s been like hanging out. I don’t care about 1978 vintages. Like that doesn’t interest me.

I don’t care about a beer from like Thailand that like 30 people have tried, and like I get to try for the first time. That stuff doesn’t interest me. But the actual live recipe building of a cocktail is very interesting. And I love when they taste it.

When they taste it and they don’t just hand it to me. Oh, that’s such a special moment. I love that so much. The best feeling in the world. I think I asked- When they go like this, they shake their heads. I asked somebody to make a drink. It was probably a Penicillin,

My favorite cocktail of all time, which is single malt scotch, lemon- Honey, ginger syrup? Sorry, single malt scotch, lemon juice, honey ginger syrup, shaken, strained over a rock. And then you float Islay scotch on top so it smells like a campfire. Garnish with candy ginger. That’s good. Favorite cocktail of all time.

I asked somebody to make it and they were like, it was like a hotel bar, but you could tell the bartender really cared about his craft. And he was like, “I don’t have everything, but like I’m gonna, I’m gonna make you something that’s really close.” And he, you know, did a first attempt

Was this at the Streamy’s? No it wasn’t. Oh, okay. Sorry. This was in like Austin, Texas. Okay. Sorry. Didn’t I try to order a Penicillin at the Streamy’s? I think so. And then we had to go. That makes sense. Like we were late, we were really late. Like I wanna finish my cocktail.

I’m like, “Josh”- Oh, you’re right! I was like “Josh, we have to go.” That was at a bar that nobody else was at. And we were looking for a publicist. I remember that. Look at us being Hollywood. Honey, look at us! If I can make it here!

I watched the bartender stick the straw in, suck it out, and then shake his head, pour the drink out, start again. I was like, my man, I would’ve drunken the discard, but. I love that too. Or whenever they shake their head and they’re like, and then they hand it to you.

Yeah, I got it. I love that too! Gosh. Did you go through phases where you were, you were like into beer a little bit, you’re into wine a little bit. And then you sort of settled into your pure shot of poison era. Yeah.

I think there was a period of time where like me and David were just starting to date and like he’s like, “I wanna learn about wine.” And I’m like, “Cool, I can’t help you.” Yeah, yeah, yeah. So we bought, we bought like four different, four to like six different bottles of wine.

And we bought like all the gear, like all the stoppers and all the aerators and stuff. And then we tasted them and then we were like going back and forth and we were just talking about like, “What do you taste?? And he’s like, “I taste this.” Like, “Okay, I taste this.”

And then we would go and Google the bottle and like, and look at it and be like, “Aw man, did you taste dark chocolate?” And he’s like, “Mm, maybe I did,” “Okay, let’s move to the next one.” And we did that for about two days. And then it was like…

I feel like you’re either somebody who it takes or it doesn’t. And for me, like in school, if there’s a subject I was interested in, it was just natural. I wanted to read everything about it. Me too. It would soak in. Yeah, me too. 85% of subjects I wasn’t interested in.

And now we wasted five years just to drop out at UCLA. And now we’re here. And now we’re here! But wine, for me, it’s always been a thing that just doesn’t take, and it, it might be because I see it as like the most bourgeois delight of all.

You know, to me wine is the most exclusive culture of all these. Club. It’s like a cool kid’s club. And, and even when I say I’m into liquor and cocktails, I’m not into like high-end whiskeys. I don’t care about that. It’s fun to try- Yeah, like whiskey dudes. Whiskey dudes, sometimes,

There’s some that are like approachable, and then some whiskey dudes, they are a little bit, uh, annoying. Like when you bring a bottle of whiskey to a pre-game, they’re like, “You brought this bro? I wouldn’t even brush my teeth with this.” Like a $200 bottle of Blue Label.

That, that does nothing for me. I’m very grateful. Mike Chrisamani, he gifted me one, that was very sweet of him. I love, I love that. Actually, I think David drank that on our wedding day. Yeah, but it’s a very popular kind of like old school, big brand prestige alcohol. Johnny Walker, right?

It tastes perfectly good, but it doesn’t do anything for me. I love like these modern wine hipsters who are drinking all this skin contact Rkatsiteli. It’s funky isn’t it? It’s like Kombucha! Pét-Nat, it’s like Kombucha. Which again, I really enjoy. Do you taste the funky notes? They’re in there! And it’s like, no.

God, I went to a wine bar and I saw, a new, is it, Ramato? Which means- I’m sorry? It’s Italian for copper. New color of wine dropped, copper wines, they’re outta here. It’s not orange wine anymore? No, it’s a combination of orange wine rose to make,

I think it’s Ramato, which is Italian for copper. Maggie, if you google Italian for copper? Ramato tomato. That’s what I always say! But no, I love to find the weird, funky- You’re right, rame. Rame, yeah. So it must be, I don’t dunno. Orange and copper are like the same thing. No they’re not!

Because this is a skin contact wine that was made in the same style. Is it rose? I don’t know! I don’t know! Isn’t rose also skin contact? I don’t know what the grapes, I don’t know how you make wine. You stomp on it, you let the grapes rot. Let’s go! You mash it.

Josh, aside from going to the farm- But then people are like, “This is a six day steel siphon.” And I’m like, I don’t know!” Josh, instead of us going to the farm, let’s go work at a vineyard and do grape stomping like- We should. I love Lucy. Do you remember that?

We need to educate ourselves. Did you watch I Love Lucy as a kid? Yeah, sometimes. It’s because it was like- Because It was on when I was sick. Oh, I was gonna say because like it wasn’t like on cable. Oh yeah, it was on network TV and I lived with my grandmother.

Yeah. Yeah. Yeah. Did you ever see that? When she’s like stomping the grapes in Italy? Uh, no. Oh. It sounds fun though from your description of it. Let’s do it. I would really like to. And then we can sell your foot wine and make money. Josh Scherer foot wine. Go to joshschererfootwine.com.

Pre-order your Josh Scherer foot wine. It’s a Pét-Nat half fermented, half carbonized. I’ll put a toe in there too! Special Nicole toenail edition coming out soon. Comes with a real piece of her toenail in each bottle. If you’re lucky! I wish I was less ignorant about wine.

I wish that I could enjoy these bourgeois delights with all of my little bourgeois friends running around. Ignorance is bliss. You know? So maybe we don’t need to be that educated on it. We could just enjoy it. Or, I wish I could grow a beard! Because if I could grow a beard,

Then I could be one of those beer guys in San Diego- Look at my face. Or in Denver, Colorado. I have hair on my face right now. Touch it. Do you really? A little bit. Oh, little fuzzies! It’s like a little nectarine. I grew up thinking that like the height of fun

In coolness in class was going to like a brewery, which I still love going to breweries. And I love beer as well. I hate going to breweries Is it because it’s very dude centric? A lot of women love breweries, that’s not what I’m saying. No, no, no, no, no, no, no!

Again, the beer drinking culture, it takes so much to get you like even like feeling anything. And then you got a gut, and then you’re burping all over the place, and you gotta unbuckle your pants- And that’s called freedom! That’s called freedom, Nicole! Because someone got nachos as well, so you’re eating nachos-

Oh someone got nachos, I got nachos. French fries, and like three pints of beer- I got french fries And literally the body- I’m eating buffalo cauliflower wings. I cannot handle that. I’m eating a jackfruit quesadilla. Oh that’d be good. I feel like a weird amount of breweries have vegan options.

That’s pretty cool. We like inclusivity. But you don’t get down with- Sorry. It’s fine. You don’t get down with beer at all though. I don’t drink like, I don’t know like if we ever go out like do you ever see me drinking a beer? No. Very rarely do you-

Do you see me drinking beer? No. Very rarely. Because, when you and I hang out, it ain’t beer drinking time. When me and the boys are hanging out, Nicole, me and da boys, the DPC boys- I know about the DPC- Dell players club, what’s up?

Love you Shawn, love you Dave, love you Emil, love you Marcus, love you Kev, miss you guys. Is Chad in that? No, Chad’s not part of DPC. Oh really? Me, Chad Deep and Nick, we don’t really have a name for our boys crew, but we went to a great brewery

In San Diego because that is sort of where modern brewery culture, that’s where the IPA boom happened. I’m glad you have friends. Thinking of Stone, Stone Brewery. Stone Brewery, yeah. I remember the first time I had Stones Arrogant Bastard ale, which- Everybody remembers when they first had it, even I remember.

Do you? Do you remember that? Yeah. Yeah, I remember that. And I also remember whenever Delirium came into like the zeitgeist. Delirium Tremens. I remember going- Pink Elephant. I went to the Delirium Tremens pub in Brussels, and I drank two liters of Delirium Tremens. How many pints is that?

Two liters is 66 ounces. So about four pints. Wow! That’s like what, 9.8? And then I got locked in a bathroom at a Brussels sandwich shop trying order a mitraillette. Yeah, I remember this. And so like those are memories that they wouldn’t have been the same if I were drinking cocktails.

Fair. You know what I mean? When you go to Brussels, you drink the beer. If you go to the Rhône Valley, is that a thing? Is it the Rhine Valley or the Rhône Valley? The Rhône, the Rhône’s in France. And the Rhine is a river.

Yeah, I think the Rhône’s also, I don’t know. But anyways, you drink the wine, right? If you’re going to New Orleans, you get jello shots and syringes. Oh, did you have a daiquiri when you were there? Okay, when you say daiquiri you don’t mean the real cocktail called a daiquiri, right?

That’s like rum sugar wine. No, the frozen. The frozen mofos. Big frozen Slurpee. Yeah. I got a big frozen Slurpee and the bartender recognized me- Fat Tuesdays! Fat Tuesdays! This was just called like- It’s not in Vegas. Daiquiris. Oh, Fat Tuesdays, yeah. And the bartender recognized me

And he gave me and Julia just a handful of jello shots. And it was a cold night. So the jello was hard. But the point is, actually in New Orleans, is actually the birthplace of modern cocktail culture in America. Really? Cool. The Sazerac, one of my favorite cocktails

Of all time was invented there. We toured the Sazerac distillery. Very cool to hear the stories behind it. It was originally supposed to be a cure for I believe, yellow fever? Interesting. Because of the absinthe? It was the absinthe, and the bitters were supposed to be medicinal.

And then they were like, oh, this don’t cure squat, but what a tasty drink. And so like Peychaud’s bitters were I think originally supposed to be medicinal. But you know, I love the Pimm’s Cup was first brought to the United States from Napoleon House in New Orleans.

And I got to sit and drink all three of their variations of Pimm cups with a nice Muffaletta and a bowl of gumbo. And so experiencing the terroir, the culture of where you are. You go Oktoberfest, you drink the beer. But all three- You put on the cute outfit. You wore the lederhosen?

Well I wore a dirndl, but the boys were wore lederhosen, yes. Hot. Do you have a trip coming up? Do you wanna connect with family, friends or a new culture? Or do you just want a new hobby? Well, Rosetta Stone can help with all those things. As the most trusted language learning program,

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Alright Nicole, we’ve heard what you and I have to say. Now it’s time to find out what other wacky is rattling out there in the universe. It’s time for a segment we call, Opinions are like casseroles! But before we get to the opinions, Nicole, you know what time it is.

Come on. Are you making me a drink? No, god, that would be nice though. It’s 10 30. No, I am on antibiotics so I cannot do that. You’re on antibiotics right now? I think going to New Orleans just killed my body, spirit and soul, and I just got like infections. Josh! Everywhere,

The whole body. I have an infection of the body. If this were- That’s disgusting The 16 hundreds, they would just say- Don’t ever say infection again. They would just say, well that’s what antibiotics for. They’re all for bacterial infections. If this were the 16 hundreds,

They would just say like, “Your humors are bad.” And they would’ve leeched me, which I am not above. I think I should just do that. I would like to get leeched. I mean for five straight days it was just like liquor, gumbo, fried shrimp and coffee to keep me going. That sounds crazy.

No sleep, ’cause that city’s open, there are 24/7 bars there. But you don’t wanna go into ’em. If a bar says- ‘Cause you can’t get out? Julia and I went into a 30 and over bar. What does that mean? They had a sign that said no one under 30 and they carded us

And they were like, oh Julia just got the deadline ’cause she just turned 30. And then we went in and it was just people singing old R&B songs and dancing with bad knees. Sounds like my kind of party. It was pretty fun actually. Any whom, now, Nicole, it’s “Reviewer Review” My favorite!

It’s your favorite! Oh my gosh. And it’s a segment where you take one of your Apple podcast reviews and we review it ourselves. Review us on Apple podcast. Love it! Five stars from nice app saying, “Dang good show. Wowsers! This is a good show. Josh does an amazing job at balancing

Both humor and education while Nicole brings a flare that compliments the rowdiness and brings the show back down to earth. I’ve listened to this show since day one and every time it’s brought a smile to my face. Good Mythical Kitchen is a great watch as well.” I too love it. “Good Mythical Kitchen.”

It’s the best show on the internet. Yeah, one star, it’s not called “Good Mythical Kitchen.” It’s just called “Mythical Kitchen.” And “Good Mythical Morning.” Yeah, yeah, yeah. And so I gotta one star this really touching review that was very genuine and I think touched on both

Of our strengths and things that we’re proud of. Aw. But no, one star because “Mythical Entertainment” is the overarching property. “Good Mythical Morning” is its flagship show and “Mythical Kitchen” is its spinoff. So for not understanding the very intricate brand language that we’ve decided means something- It’s delicate. It’s a delicate balance,

Understanding and you know, getting all that information in. But I will give you two and a half stars. Yeah? Because I am kinder and more down to earth as you stated in the messaging of your comment. Well, well I think I, I think if you were to apologize, niceapp-

Just say sorry. It’s nice app 1-2-2-2. “I know you work so hard on the brand language and I really made a mockery of that.” If you said that, I would up it to two stars. No, I’m kidding, niceapp, that is a very sweet review. You’re so ridiculous. And thank you so much.

Everybody go review us on Apple podcasts- Thank thank you so much. We love you. Only if you’re nice. Somebody did give us a four outta five stars. Why? And they dropped a star because we had an ad for dog poop. Something about dog poop in our food podcast. We did?

You saw that Maggie? Yeah, Maggie’s laughing. It was an ad for, I had to go back and listen ’cause it’s not one that you guys read. Okay, okay. It was an ad for dog food that helped with their poop. Well, it’s a food podcast, and that’s an ad for food.

What are you talking about? Well, all food becomes poop- Food is just pre-poop. Eventually. Yeah, food is pre-poop. We have to hold space to talk for poop. Get with the program. We should have just been a poop podcast. “Everybody Poops,” the podcast. Let’s do it. Anyways, let’s hear that first opinion. Hey guys.

So I just got married the other week. Mazel tov! And I learned that my new husband believes that a Rice Krispie treat is a cookie. Divorce him. Hey! Wait. Doesn’t that just tell you everything about love? I still love him. I still care for him even though he’s so dead wrong.

Can you back me up on this? Thanks so much. Okay- This is interesting. Let’s talk about it. A Rice Krispie treat in its square form wrapped up, whatever, or homemade in a dish. That’s not a cookie. I agree with that. But if you were to take the Rice Krispy treat,

Punch it out in a hole, make a circle, put frosting on it, put some sprinkles on it. I think it eats like a cookie. It eats like a cookie. But it is not a cookie. Like a cookie is something that has culinarily coated- Well not all cookies are- DNA within it.

Not all cookies are, well not all cookies are round. What binds every cookie? I think it’s funny- There’s different kinds of binders- But No, I mean, like what, what are the central themes running through cookie? To me- Flour, sugar. Okay. There’s no flour And a rice crispy. I mean, so what?

So, so, so it’s not a cookie! You just said a cookie has flour. I agree with him! Not all cookies have flour. I also agree with this man that love can transcend people being absolutely wrong about things. But Josh, what about like those like cookies that are like made with like dates

And like oats, peanut butter? That’s like the equivalent- And then they’re baked. of a veggie burger, which is not a hamburger, It’s not a hamburger, but it’s a burger! A veggie is a type of burger, sure, and it eats like a burger,

But it is meant to be a farce of what it is. It’s meant to be a facsimile. An imitation. But this, this isn’t about cookies because a Rice Krispie treat is not a cookie. It’s simply not. If you alter its shape and if you are able to kind of appropriate from cookie-ness,

It can be. They serve similar purposes in the sense that I want something kind of dense and sweet. Yeah! You know, but in the same way that like a granola bar might serve the same purpose as a cookie. Is millionaire shortbread a cookie? Well, so this is interesting.

Which I love. In British cannon, it is not. It’s a biscuit? A millionaire shortbread is a biscuit. And which I think we use the term cookie very liberally, right? In ways that make it, you know, difficult. Like in Mexico, how a sandwich is only something served on

Like sliced white sandwich bread or, or what is it called? Pan completo? Probably. I don’t know. Or wheat. But it’s on sliced sandwich bread ’cause everything else has its own name. It’s a torta, it’s a pambazo, it’s a hot dog, it’s whatever. You know, in Britain they have more of that relationship

With everything’s a biscuit. And then you have a cookie, which would be like an American chocolate chip cookie. But that’s not what’s at play here. What’s at play is your love and your relationship. And I have a similar thing with my lovely fiance, Julia, where, you know, every night we eat dinner

And I cook some sort of vegetable. We like to eat a lot of vegetables. And I’ll be like, carrots are the vegetable tonight. And she’ll go, “That’s not a vegetable.” Carrots are a vegetable. And I go, “Of course they are.” She goes, “No, it’s like a root, it’s a starch.”

Carrots aren’t a starch. And I’ll be like, “Okay, like fennel.” And she’d be like, “That’s not a vegetable.” And so I had to go- What’s fennel? I had to go, “What are the vegetables to you? Name all the vegetables you know” And we found out she thinks there are like three.

She’s like, “Broccoli, spinach, and zucchini.” Those are the three vegetables to her. And I understand where she’s coming from. She wants things that are- More savory? To her vegetable has to be something that’s exclusively healthy. And like savory and not sweet. Yeah. So like, you know, zucchini, broccoli, spinach,

All those are dark green. They are dense in whatever nutrients comes from dark green things, things like kale and leafy greens she thinks are vegetables. Okay. But the other stuff, which I would say, hey, these all have their own micronutrients, and they also have fiber. This is satisfying, but I don’t argue it.

And I end up making a ton of spinach. I end up making a ton of broccoli and I enjoy it. And I flavor them with things that I enjoy. So that we both compromise and end up with a lovely meal and a lovely relationship.

And I hope that you can find it in your heart to just admit the Rice Krispies are a cookie. Just lie to yourself. Just lie. Relationships about lying to yourself. Just lie a little bit. Yeah, a little bit. Don’t die on this hill, right? There’s hills you’re gonna die on,

Don’t make this the one. You need little lies- This is a relationship podcast Need little lies in relationships, like a pressure valve. Josh, this shouldn’t be a food podcast, This shouldn’t be a poop podcast. It should be a- We should give people relationship advice.

We do all the time. And we’re great at it. Like, call in with relationship problems, please. Absolutely. Oh my God. Yes. Oh, Valentine’s Day episode. What are we doing for Valentine’s Day? I have a date. Do you really? I’m married! No, but I know, are you going on a date

With your husband on Valentine’s Day? My husbands? Your husband. Your husband. My husband? Your husband. Well I don’t have plans yet, but yeah- Oh, you sounded like you had it all figured out. ’cause now I’m like, I don’t, you know, Jillian and I, we don’t- You don’t celebrate holidays? Celebrate holidays.

We don’t really, you don’t really do any of ’em. David and I like celebrate every anniversary, like every holiday. But like, we are not like gift givers, but we acknowledge it and we do say to something special. Yeah. I’ll bring flowers. She likes yellow roses.

Hi guys, I’m Ragga and I live in Georgia. I just wanna say I love y’all’s podcast. I listen to it all the time and I watch “Mythical” all the time. I’m a huge fan. I’m actually in college and kind of like trying to learn how to cook for myself- Go dogs!

For the first time and it’s kind of a lot. So what did- You’re doing great sweetie. You guys like first learn to cook is my question. And like how is that that for you, for we have you and what do you think? Like are there tips you can give me?

Like certain things I should know because I’m kind of, I’m kind of flying blind here. I’m kind of watching y’all’s videos and trying to follow along sometimes, but yeah. All right, thanks. Bye. That’s a good question. That’s a good question. Nicole, take it. Well the first thing I learned how to cook

Was a quesadilla. And I’m really good at ’em. It’s a good, it’s a good first thing to learn. It’s a good first thing to learn. And the thing is, if you don’t wanna use a pan, lemme tell you. If you’re hungry and you don’t wanna like cook, like you can make it,

You could make it in the microwave, you could make it in the toaster oven. You could make it in the oven, you could make it in a pan, you could make it on a griddle. Tortilla plus cheese and spicy good. Agreed. Like it just is. But if you wanna start leaning more towards

Like learning how to cook proteins, I would say instead of like a whole chicken breast or like a whole like cut of beef, super small pieces. And marinate those pieces in salt, pepper and all purpose seasoning. Whatever kind of flavors you want, just throw it in there

And let it sit for like 15, 20 minutes. Yeah. Lean on prepackaged ingredients like that too. Yeah, yeah, yeah. Or you can buy it pre-made. Like shaved beef is great, like pre-shaved beef, lifesaver. So these small little tiny nuggets of protein,

You throw it in the pan, they don’t take much time to cook. So you don’t have to worry about being in the temperature danger zone. You don’t have to worry about, like when I used to cut like chicken breast, when I used to cook chicken breasts and I’d cut it in half.

It was still pink in the middle. I would like, I’d be sad ’cause I’m like, I know how to cook, don’t I? But no, I would still screw it up. Sometimes I still screw up my salmon. Sometimes I still still screw up my chicken. The smaller the pieces are, the less chance

Of it being raw and undercooked is. Yeah, I agree with that. Yeah. And also like instant pots are great. Large format. If you want to make like a big hunk of meat or like a lot of it, instant pot, plus the pressure, the pressure button.

Just use it. Use it. And you can have meat for like days. And that’s my story. The first thing I ever cooked was when I think my babysitter fell asleep drunk on the couch and didn’t feed me. Crepes and risotto? No, so, no, no.

The first thing I ever made was a grilled cheese when I was like six years old. Maybe seven. But I’d never used the stove before and I was so nervous and I thought I was gonna burn down the house so it was super low.

So took me 20 minutes to make a grilled cheese. Still takes you that long. But I learned how to cook from necessity, right? You know, and I think that’s the mother of invention. Like when I learned how to swim, someone threw me in a pool and was like-

Is that how you learned how to swim? Yeah! Someone threw you in the water? Yeah! You didn’t take like classes? No, I think I took one class. It was like, yeah, it’s expensive, toss me in. But it was like, yeah, if you either die

Or you learn to scrap at the water and then you’re there. So I learned to cook from necessity, which sounds like you didn’t have, but the actual thing that taught me how to cook was simply time and repetition. And there is no substitute for that.

There’s no amount of recipes that you can read and memorize and you know, produce. You simply need to do it. It’s the same for anything. You wanna get good at basketball, play basketball. Gonna get good at the trumpet. Maggie knows this. What you gotta do, Maggie? Do the trumpet.

You gotta do the trumpet. If you wanna get a good at cooking, you have to cook. You have to cook a lot. And then you learn things. So for instance, right, first time I cooked that grilled cheese, heat was too low, took me 20 minutes. Next time I cooked a grilled cheese,

Turn the heat up too high, it burnt it. Then you go, okay, appropriate heat for a grilled cheese is medium. And you take that learning and you apply that. And I’ve now applied that over the course of 25 years since that initial grilled cheese, to have just a massive, massive Rolodex and lexicon.

And that shouldn’t be intimidating to you. It should be a fun opportunity. Yeah! You get to feed yourself. Your journey starts now How cool is that? And at the end of the day you get to shove the fruits of your labor into your mouth.

Yeah. You can’t do that with a painting. You’ll die. No. You will die. Do you ever try and eat a painting? Yeah. Like, like red dragon. Oh, all the paint. All the lead paint I use. Wait, you’ve seen Red Dragon? Not in like a long- I’ve seen it like seven times.

Oh you would. Talk about psychopathic tendencies. I love, I loved it, I loved it. Start with one dish. Start with a chicken and rice dish. Make Filipino chicken adobo. There’s like six ingredients. Rice is sometimes hard to make. Buy a rice cooker. Buy Minute Rice.

Microwave it. It’s good. Then learn how to make rice. Last one. Hi, my name is Mr. Max, a longtime stalker, first time talker. I hope you enjoy the view from the window. And I discovered a magical sauce that needs to be experienced by more people. If you mix like a buffalo sauce

With like a creamy horse radish sauce. Sir. It’s freaking amazing. You guys are the best. Stay in school. Don’t do drugs. Don’t do all of the drugs. I was gonna say, I regret to inform you of at least one of those things. I dropped out of school. We didn’t stay in school.

That’s sounds great. Mr. Max, you sound like you have a very trustworthy voice and I trust you and your choices with culinary mix-ins. I gotta pay. Josh. What would you put horseradish-y buffalo sauce on? Wings! Yeah. Obviously! Especially like a smoked wing. Get that kiss of smoke on there.

The horse radish cuts through that. Like it would like a prime rib when you got all that fire on it. That was the kiss. That sounds good. I recently, okay, so I was trying to make Piri-Piri chicken at home because I love me some Piri-Piri chicken. Just say Piri-Piri chicken. Piri-Piri chicken.

Like what do you gain- That’s how they say it in South Africa. I have to know, what do you gain- In South Africa they say, “Piri-Piri chicken.” I know, I know, I know, I know, but you were born in Virginia? You’d never been to Hoedspruit? Where were you born? Hoedspruit

Where were you born? In South Africa. No, I was born in Columbia, Maryland. Oh, Maryland. I’m sorry. I mixed them up all the time. Why do you say, “Piri-Piri chicken?” Piri-Piri chicken. Because it’s South African. But like, what do you gain from it? I’m just playing around. Oh, Nicole, fine.

You say tortilla then like what do you want from me? No tortilla’s fine, but I don’t say tortilla. Why is tortilla fine but tortilla’s not? I don’t like to say it. I don’t need to put an infliction on it all the time. But you’re already honoring the Spanish double L.

Okay, yeah, but like to an extent. I don’t need to like prove to everyone I know the proper pronunciation of tortilla. B I dunno what’s, whats proving and what’s not. Like if you go to an Argentinian restaurant and you see P-A-R-R-I-L-L-A-D-A Parlarido? I guess, okay. Argentina, do you know what like an Argentinian

Mixed girl is called? No, I don’t. P-A-R-R-I-L-L-A-D-A. Parrida. I-L-L-A-D-D-A. Josh, this is not a spelling bee. Maggie, can you spell this out? Can you type this out? This is important. Josh, this is not a spelling bee. No, because everyone talks about,

The end of my chicken story is that I bought a thing of buffalo wild wings, garlic, buffalo sauce, and it was good. That’s it. But now this is more important. P-A-R-R-I-L-L-A-D-A. Okay. How do I say that? How would you say that? Pat, pat, parrillada. Parrillada! Parrillada! No, decide on pronunciation

Because you you did it three different times. Decide on what you go can’t, and you order this next- I’ve never heard that word said before. So I cannot- From Carlitos Gardel Argentinian Steakhouse I love Carlitos Gardel. You’re getting, ’cause this is the best thing on the menu,

You’re ordering that plus Mixta, that’s their big plate. How, how do you pronounce that? I would say, I would say, I would just point to the menu and say “This?” No, you wouldn’t. You would, you would not cop out. I would. You would you do the thing in a Vietnamese restaurant

Where you just go from number 57. Yeah, I do that! No way, man. Of course I do that. Do you think I’m gonna embarrass, do you think I’m gonna embarrass myself and butcher something, like number 57? No! This is a very common Spanish word. I’ve never heard it before.

It’s the same construction as the word tortilla. Parrillada. Parillada. Parillada, okay. Except in Argentinian it be Parillada. Would I say Parillada? I don’t know, but I go there and I don’t know. If somebody is Argentinian- Let me tell you what I do. Because I get accused of, listen,

Giada De Laurentiis is good, Giada De Laurentiis is, we should be trying to pronounce things. De Laurentiis-ing. Yeah, De Laurentiis-ing is good! Okay, Josh, I’m not here to make you mad, I’m just saying, you don’t need to do it. You don’t need to constantly tell people, I know how to pronounce this thing.

But it’s like how it’s pronounced- Then why are you doing it? I understand that certain words are naturalized. Like you know, I’m not gonna say spaghetti. You know certain words- So you’ll say spaghetti, but won’t say Piri-Piri chicken. No, the Piri-Piri, that’s a joke. It is a joke? I don’t say Piri-Piri chicken.

Oh, it looks like somebody’s taken back what they said. No, because Piri-Piri, listen- Somebody’s taking back what they said. And it’s not South African, it’s like Mozambique, and then it’s has Portuguese influence. But like the point is like- Portuguese influence. I would go to an Argentinian restaurant and I would say parrillada.

And I would go to a Brazilian churrascaria and not say churrasco, I’d say churrasco. Okay, I would say churrascaria. Why? It’s just wrong! It’s lazy! It’s wrong, it’s lazy, it’s incorrect. But you know what it is? It’s American. It’s American, god dang, and I’m eating barbecue.

I would say the original Taino Arawak word, barbicu. I know barbicu. This was great. Did you get out a lot of emotions by doing this? How much am I supposed to say the words more good or bad? I don’t know. There’s no rules. There’s no rules.

I think you should just keep doing you, I’m sorry for pointing out something- And every time I say mein instead of mein, for Chinese noodles, people get mad. I noticed the way you said Michelin in the Gordon Ramsey episode. I liked it. Yeah. So Gordon Ramsey, last meals,

Greatest episode I’ve ever done, go watch it. I liked it. I said Michelin. Do you know why I said it? Because that’s how he says it. That’s how he says it. And you wanted to respect him because it was an interview. Correct. And Michelin, french company-

But then like in the middle you said Michelin. Yeah, yeah, yeah, yeah. No one’s perfect. Sometimes Giada probably just says ‘sketti. We gotta wrap this damn podcast up. Fine, fine. Let’s go, let’s go. Abbreviated outro. Thanks. See ya. You know where we’re at. Call us!

If you’ve made it this far- Call us, call us! You’ve figured out when we publish the podcast. 833 DOG-POD1. Call us. Yeah, give us your relationship problems so we can solve ’em. We’re gonna solve all of them. [Computer Generated Voice] Parrillada. No, it’s parrillada. In Argentinian, Maggie, look up a video,

Say, parrillada, Argentinian. No, no, no, it’s ’cause it’s on Spanish, it’s not Argentinian Spanish. Yeah, yeah, there’s different types of Spanish. Yeah, there are. It’s big, it’s big, it’s so big. You ever hear people from Quebec speak French? It’s like barking dogs.