Should You Ever Send Your Food Back?

Today, Josh and Nicole are revealing the certain scenarios where it’s OK to send your food back!

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0:00 Always Compliment the Chef
1:00 Nicole Knows What She Wants
6:02 Josh is Scared of Confrontation
7:26 Raw Chicken & Sandy Clams
13:06 Nicole’s Smoky Food Story
15:18 Hypothetical Scenarios
20:42 Bartender’s Handshake
23:30 Josh Diagnoses His Pasta
25:04 Steak Opinions
29:34 Opinions Are Like Casseroles
29:54 Review a Review
32:12 Peeling Celery
34:00 Mayo is Revolting
36:00 Twinkies Are the New Smores
38:12 What is the Most Interesting Piece of Menu Engineering You’ve Ever Encountered?
42:42 Which is More Dangerous: Sharp or Dull Knife?

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the food was so good please send my compliments to the chef Josh there’s literally a hair in your food it doesn’t matter a chef always deserves to be complimented what do you mean they sent you Rockfish you order the scallops Nicole I am so afraid of Confrontation we are not doing this right now this is a hot dog as a sandwich ketchup is a smoothie yeah I put ice in my cereal so what that makes no sense a hot dog is a sandwich a hot dog is a sandwich what Welcome to our podcast a hot dog is a sandwich the show we break down the world’s biggest food debates I’m your host Josh a and I’m your host Nicole Ani and today Nicole we are doing an impromptu therapy session on my inability I know it’s become the whole podcast um on my inability to ask for what I want need and deserve because today we’re talking about when is the appropriate time to send your food back at a restaurant this is such a great prompt yeah I truly think we’re going to uncover a lot of um I don’t know if I have to say this aess about each other and I’m really looking forward to that well because you and I exist I think at opposite ends of the spectrum here forgive me for generalizing huh okay I associate you with somebody who is very Discerning and very much asks for what she needs in this life and you have a high standard for how you should be treated which you should because you do deserve it and if you are going to a restaurant Nicole you are entering this sort of social contract where you are paying money for a good a good experience right and if say food is not up to Snuff this even the chef deserves to know that the things are not coming out right you know let me say this that is a personality trait of mine but I will say it it fluctuates with who I’m with oh interesting so if I’m dining with people that have like strict dietary restrictions for example I have a lot of friends that keep kosher and if I you know order salad that has squid in breadcrumbs which is something I believe was on best’s menu and I say please no squid breadcrumbs I would expect them to respect that and I will tell them we have kosher diners at the table it would be very nice if it does not have it if the chef doesn’t want to do that maybe on the side I like talk about it because I want to respect the people that I’m dining with but I also understand the idea of no substitutions depending on where we are mhm so it’s it’s a fine line like if I’m at Denny’s am I going to send back that hash browns for not being extra crispy if I ask for extra crispy probably not I don’t what you probably not have you ever done that at like at like a Denny’s Level Restaurant no I don’t think so like if they get my eggs like like if I’m at a diner and they get my eggs over medium even though I request over easy I don’t make a big fuss about it because it’s a diner and it’s not it’s not like I’m going to it’s going to like Define the rest of my day if my eggs are a little bit over a little bit under it doesn’t I’m not that emotionally volatile about things like that if I’m at a very good restaurant if I’m at a five-star restaurant if I’m eating with people that I love if I’m spending money if I’m drinking if I’m doing this I’m entertaining yada yada yada then yeah I have expectations and I would like for them to be met especially if I’m paying an insane amount for an LA restaurant that is a very hard and fast you should send it back if there are dietary restrictions that are not respected or respect forgotten and I would say especially religious or allergy related right yeah I think it’s hard very hard and fast one yeah I do think that a lot of the times I I understand allergies a lot but again cross-contamination in a kitchen is is always expected you can’t expect like you can like I have a friend who’s very allergic to peanuts like cannot consume chicken fried and peanut oil and he does his due diligence if the place uses peanut oil he doesn’t come to the restaurant because he knows that he can’t risk it now if there’s like a situation where we’re at a restaurant that some things are fried in peanut oil things are the salad is made with vegetable oil he makes sure to double check triple check quadruple check so he doesn’t get sick and die and need an EpiPen you know what I mean sure like Julia has a bean allergy right she doesn’t go into anaphylaxis um but occasionally there will be something that is served with a bean puree that we know is easy to just ask for no Bean puree and for some reason it’s like always octopus there’s always some sort of like Bean puree God it’s all the same I really but if it still sounds like a good dish and we can easily you know the beans aren’t cooked in anything we can ask for without occasionally we’ll do that if that still comes with white bean puree no I don’t know if I would send it I don’t know if I would send it back and I don’t think she I’ll just eat it you’ll just say I’ll eat it or just don’t touch it yeah I think that’s happened before oh God I really have a problem with this I think let me tell you when I was younger I used to say oh it’s fine oh it’s not a big deal oh whatever but ever since I got married and my husband told me to ask for what I want it’s much I’m I can’t like if that happened and my friend had an allergy if my wife had an allergy I would say I’m so sorry there’s an all my wife has an allergy to this please send it back or if there is any way we can just like I don’t know comp it or something yeah I do that I do that because my money I work hard for my money uh she was hard for her money I really do and so hard for her money and dining out is a luxury a lot of the time I agree no here’s the thing you are you are absolutely correct ding out is a luxury like it’s tough times for everybody like and if I if if I’m going out to dinner and I’m spending a lot of money I would like for what I’m requesting within reason to be to be approachable and and done by the kitchen because as someone who’s worked on the line and you see those notes you try your best to respect them yeah sometimes you know you talk and you’re like oh man this fool didn’t want any spicy stuff allergic to Pepper yada yada yada you have to respect it well okay so let’s go into the reasons why I might be hesitant to send food back one you say it’s it’s hard for everybody out here um restaurants are more expensive than ever and so you are paying more of a premium as a diner so it’s like it’s more of a luxury experience to go out anywhere to go out to freaking Chipotle it’s like $18 for a burrito bowl now a lot of that’s delivery fees cuz who the hell is going to an actual chipot these days I do I do I I walked into a Taco Bell and I sat down and ate there the other day and there was not a single other do you remember when Taco Bells were bustling and full of life Nicole Halloween yeah after the parade God incredible um but I any um it’s also harder for the restaurants right what is like uh economic realities right now absolutely they’re a lot harder for restaurants and so I feel guilty being like Oh I know if this steak is say overcooked or whatever that this is potentially something that’s to putting this restaurant in Jeopardy I know one steak doesn’t send I know but I don’t want to like make the life of a restaurant worker harder because I have the not to be like the check my privilege guy but like I’m eating at this restaurant I can afford it I wouldn’t be eating here if I didn’t you know I’m not a single mother of three trying to give her son a good birthday experience the I you know have the Expos the Expendable dispos disposable income EX in the same I’m in the same boat as you and so I just like don’t send things back partly for that reason um however I did hit a rock bottom recently tell me about it I hit Rock Bottom recently and if you look at all the factors this is a massive I’m not I’m not going to name the restaurant this is a massive restaurant group that has millions upon millions in funding they who you are and they had this like it was like a $70 chicken dish oh man okay and it it was straight raw in the middle it was straight pink it was only one of the pieces that was raw and we saw it I was out with my brother and Julia and sister-in-law and they’re like hey like we got to send this back like this is that is the most unexcusable thing for a one like a really nice restaurant two if you’re at Denny’s and you’re serving raw chicken that’s inexcusable can I can I say what restaurant it is yeah oh yeah it’s like no it’s like a $70 and it was just like a chicken breast and um I my brother was like hey we need to send this back and I was like no I don’t want this confrontation I ate th ra chicken did you feel sick afterwards no I’m fine and I know the statistics on salmonella and I you know I I know all this I know all this so I think it was SED but it was still probably 140° but if it was SED for a while then I know the salmonella temp killing zones at 140° has to be held there for at least like 20 minutes point is I literally ate the raw chicken to avoid a smallscale confrontation with a multi million Restaurant Group I don’t know I hate myself for it was no and they were mean if and I get that and I once the the one dish I sent back Nicole attractive server I just we know why it makes it more difficult but it does is like psychologically you want Attractive people to like you more in in La you get a lot of like mean attractive servers it’s just how it so meany knows it’s great so mean and no restaurant has meaner and more attractive servers than gelina in V oh they’re all so so mean to me they’re all on their like on their way to their big break or they’re going to be on a Bravo show in two years I had the meanest server at at Jina 6 years ago I still remember and they will not help you with anything you’ll be like can I get this go and they’re just like no you’re not going to eat it and you’re just like a you’re probably right you want to spit in my face but anyways we were at um cool Restaurant West Hollywood salt salt cure salts cure yeah sure before they just flipped to like being a weird breakfast anyways um they had a clam dish and clams are one of my favorite things clams as anybody knows you have to purge yeah for sand right you have to purge for sand right you so what is it salt water whatever and the sand leeches out uh I took one bite of a clam mouthful of sand figured it would have been an anomaly took another clam I ate like four sand clams well you had to make sure I had to make sure because of your lack of ability to confront people you ate the clams to make sure that it wasn’t I’ve eaten raw chicken I’ve eaten uh you know sand s clams I ate a bunch of raw eggs at a Denny’s once it was the French toast was just so violently undercooked um yeah I’m like putting myself in Jep if remember the story about the Wendy’s the finger in the chili yeah I just eating the finger I’m so just to avoid confrontation can I tell you something it’s so healthy to have confrontation you’re right and I think I don’t avoid confrontation in the rest of my life she laughs do I I’m still thinking about the finger in the chili what was the story oh no but it turns out somebody planted the finger there and tried to sue wend it was like I can’t remember who if you want to look this up it was but it I believe it was a real human finger they happened to have and to be clear I would not have eaten finger but that was a hyperbolic joke but I sent the clams back okay because I was straight up and I even I I prefaced it with like hey just somebody the chef should know that somebody isn’t purging these clams properly and the server like made a big deal out of it they’re like well they were like well you you ate a couple clams and I’m like yeah I thought the first one might have been a fluke and then the second one and and but like I there were still a lot of clams it wasn’t like I ate half the clams I ate like I ate like three clams probably probably three clams my brother probably had one or how many clams were there were probably like 16 there were kind of small clams 16 clams four of the clams that’s we ate a quart of the clams you ate a quart of the clams but I was but at what point do you get what do you reach your breaking point for for I sent it back and they were like they were like okay well like you know do you want us like make more clams or like do you want us to to comp it because like they were asking you what to do yeah they were being weird about it and so now I don’t feel comfortable doing it I ate raw chicken another time this time it was a $50 chicken dish oh you did this more than once yeah Josh what are you talking about I don’t know what do you mean I ate the raw chicken it was this time it was dark meat and that makes it okay no it makes it worse no okay Josh I think you need to get over it like it’s okay if if this it’s not like it’s not like the server’s dad owns a restaurant even if they do like no big deal like it’s not a big deal if if like you send stuff back it’s not you’re not going to make it the company bankrupt I think part I was about I was about to like scold you in fary I was about to say visha I don’t know why I just no that might work that might be the thing that can actually get me out of this I was about literally parent you in far was so funny someone’s got to parent me finally but no I I really don’t I think there’s instances where like you’re clearly being a little bit tough like whenever I I was at this restaurant in Texas one time and I didn’t really know like I mean my palette is always evolving right like that’s who I am like I don’t know exactly what I like and what I don’t like I got this smoked chicken dish from this really cool restaurant in um Austin and I sent it back cuz I’m like oh I’m so sorry this is a little bit too smoky for me and my friend’s taste is there any way we can send it back or maybe get something else and then they said oh this is a smoked chicken dish I’m like I totally get it I just think it was a little bit over something I don’t know wasn’t that great my friends didn’t really like it either what can we do and they were like it’s okay we’ll just take it off the menu and clearly they were perturbed as as well but also I realize now that I’m like 5 years after I guess I just don’t like Smoky food that much so well good news you were at a barbecue restaurant inex it wasn’t a barbecue restaurant it was in Texas I was in Texas but it was not a barbecue restaurant I would have never done that at a barbecue restaurant I’m not crazy I’m not crazy like looking back do you think you were in the right in that situation they seem to have given you all of the available information this is a chicken that has been smoked you as a chef should know that chicken holds smoke really heavily espe compar think and now that I’m looking back on it man maybe I just maybe I don’t know I was like at a table full of like eight girls and they were all drink we were all drinking and maybe it just wasn’t the right thing to do at that point but the principle of the matter is is the customer always right no oh no no of course like a weird phrase that like my dad would use justify bad behavior at this point the customer is not always right the customer like you said has available information information given to them and it’s your job as a server to make sure of that but yeah looking back on it like maybe I went like you’re on that end of the spectrum but I’m on this end of the spectrum me just being too harsh yeah don’t don’t eat raw chicken uh but also don’t just send back perfectly fine chicken that you happen to not like abely 100% that is that is so true and you know maybe we’re telling on ourselves here but I don’t really care I mean it’s just we’re just learning to this day like you’re still learning how to like talk to people and make sure that no I’m not kidding I’m being so serious like like there’s different circumstances like you said confrontation can be really hard especially with servers cuz you want them to like you so I think I think there’s moments where like I can learn from you and you can learn from me maybe a little bit let’s go through some scenarios in which you should definitely send your food back right is this like a version therapy I don’t want to do it a little bit Maggie you’re going to play the server you’re going to come in with a dish that Nicole have you ever been a server no I haven’t oh only at catering uh Resturant I was an expediter and a front front Hostess lady I once had to throw away like 600 lb of baked beans that the youth bahay conference claims they didn’t order but we had proof that they order did you have the P yeah yeah we did yeah um anyway so go ahead hi I have your undercooked chicken here Josh here’s your dish you can eat it Josh Mrs server lady I feel that this is putting my own body this is putting my body at risk you don’t need to be that serious and I don’t feel I should eat this right now I would like my money back no that’s not how you do it I’m going throw up I’m freaking throw please serve me the chicken hi Nicole we have this undercooked Smoky chicken for you it is oh man double w okay I’m cutting into the chicken me and you are eating it huh it looks like get draw in the middle I’m going to send it back okay don’t don’t do it I’ll I’ll throw myself under the table I’ll start crying I’ll make myself throw up if I think we have to send this I really don’t feel good Jos I want to be here anymore hold on let me let me just talk to her let me excuse me excuse me garon my dad does that Garson I go dad you can’t say that anymore you just have to say excuse me garon coffee excuse me it looks like this chicken is a little bit raw in the middle here you can take a look for yourself yeah that’s pretty bad okay do you mind if we can send it back um do you want do you want the chicken do you want to I want to go home now I don’t feel safe anymore you can send it back I think I think it’s okay um do you mind removing it off of the Bill of possible yeah easy peasy great thank you so much that was actually pretty good that was pretty good I admit that I got a little bit dramatic during that exercise where I was threatening to make myself throw up underneath the table I don’t think that that was a good adult reaction to this situation okay well now that we know about sending your food back do you ever send your drinks back at a bar have you ever done that before um no but I will tell you what I have done multiple times because so many times you they get stronger you will no no no never I’ve never done that you will order a cocktail that you think sounds good it comes and it is completely not what you wanted this TR this happened recently with something they called like a white Negroni and it had a dragon fruit foam on it and it just looked like Pepto Bismol and tasted like bleach and I didn’t want it to ruin my meal so it tells you what I did Nial $18 drink I um went and I slammed it I slam it because at some point I didn’t want this taste to obstruct my day but I you know I wanted the alcohol inside of me um and so I slammed it and then I just ordered another one that I knew I’d like so you’ve never is that a normal reaction like just to eat the sin of the bartender yeah and that’s happened Julia doesn’t like a drink it’s a margarita that’s too spicy I say okay I’ll absorb the med and yeah it really depends let me tell you that also it depends on who I’m with it’s so funny how this es and flows you know it’s called being a Gemini man just a chameleon like it depends like if I’m with like friends that are very like opinionated they’re like hm this Margarita yeah it’s it’s a little bit it’s a little bit too salty like I’ll just say hey like God what do I do I just say hey the margar is a little bit too salty do you mind like just throwing in like a little bit of lime a little bit of sugar and they say yeah sure of course that’s reasonable reasonable but whenever it’s like G this would I ever do that no but that is reasonable why but like why you again you’re you’re you’re at well if I’m at a dive bar I’m not sending back my madori sour let me just say that much still wild that you order madori sour is at a dive bar it’s my favorite thing it’s green so green I got a bottle of madori because of you and I’ve been making madori spritzes do you like it um it’s okay no so why do you still make the idea of it though so you mean to tell me that you don’t send back your own food that you make for yourself well what I do is if I get this guy’s nuts I’m afraid of confrontation with yourself Josh don’t make Midori spritzers anymore J Josh thanks for making it for me Josh everyone loves you and you’re super cool and handsome that’s what I do when I make a drink that’s bad I’m so no can I tell you what I do do if I get a bottle of alcohol that I don’t really love is if I’m ever invited to like a large house part I know what it is you make it in you make a sangria or you make it you make a big punch Jung juice you a jle or Riot punch I prefer the the term Riot punch but if you add enough Citrus and sugar to basically any liquor it be good yeah it’s going to be good enough right um and so I’ll make a gallon of Riot punch where I’ll just pour in all my old bottles that I don’t really like that’s smart you can’t add malort to that though I’ll tell you what malort really dominates the conversation made the madori and pineapple juice speaking of which you made us drink the bartenders handshake oh this is a weird thing that happened at a restaurant um I think the clams were off at that restaurant um I didn’t say anything um oh yeah they were a little Sandy yeah yeah we all ate them uhhuh yeah and I said nothing and I acted like I liked them but see that’s a perfect well I was inebriated I was inebriated so I didn’t say anything I didn’t care yeah okay so this is a great uh use case right I ordered a round of drinks for the bar this is like a welcome drink for for a new employee so we had to do what’s known as like the bartender’s handshake or a chef’s handshake never heard of this before fette brona you’ve never had fette this was my first yes this was my first time having it if you ever want to make friends with the bartender or just let people know that you’re sort of in the no and this is like a weird sort of um what’s the term that’s not a a a d measuring contest um you know what’s the better term for that huh ingroup out group like I don’t know anyways it’s to let people know that you’re in the no but hopefully it’s not douchy that’s what I’m trying to say so wait wait wait I need to get this straight because so it’s when you go out and you order fette brona that’s you telling the bartend say fette and there there’s fette brona and fette menta there’s another product called fette V but it’s not related to okay that but you just say like fette just can I get a fette please yeah yeah and what is that and that’s letting the bartender know that you’re cool correct yeah there’s a couple there’s there’s fette um there’s a this is so dorky I know but this the thing no and it works it works or like even another one you could like you can say chinar right but any of these weird kind of like d kind of Amari I get amaros what what Amaro I get Amar you know on the rocks that would probably work tooo but like fette is the one nobody really likes it you say you like it very Menthol it’s very heavy like it you made me drink all of it tipped my glass what you tipped my glass yeah yeah like but like that you know nobody liked it um but we I made the decision I made the executive decision and uh but you would never send that back right no that’s because I understand the principle of it yeah so times in which you should send something back for sure religious or allergy restrictions okay right um safety issues if there’s a razor blade in your hamburger if uh the chicken is undercooked you might get salmonella stuff like that what about undercooked pasta under undercooked potatoes undercooked rice that is a great question that is cuz undercooked proteins when they’re in the temperature danger zone that’s one thing yeah I’m down to send back but whenever it’s like the the potatoes are under what do you do then you know what I would do but I would say that like you you should send that back right this happened to me at a very expensive restaurant in Los Angeles I got a pasta dish you’ve had so many poor restaurant dude honestly I don’t just let me cook for myself right we’ll light a candle at the table I’m very good at cooking Korean barbecue man like yeah or just go to Korean barbecue all the time uh that’s that’s the key I went recently and I’m not going to lie I showed up there a little lit and I think I ate a full pound of Korean beef tartar um it was very delicious you can’t undercook your meat it’s me to be raw um but I got this pasta dish and I could literally diagnose what exactly happened to it it was super watery but I tasted it and it was salty right and it was this you know mushroom forage nettle what the hell y y yeah and I tasted it and I was like somebody overs saled this while they were finishing it a chef came up and taste it and said don’t reduce this anymore because then it’s going to get too salty you have to add water but then the sauce ended up too thin and then the pasta was also overcooked because they added water increasing the boil like I could see all this happen right there was a chef that made it’s not like they’re not aware that that was happening they told him to do that right they were you know running a line they didn’t want to get backed up they said screw it you know I wish I could go back and send that pasta dish back and just go this unacceptable so you live with regret I and I I’m not going to live with regret anymore if I get undercooked rice if I get undercooked potatoes I get or overcooked pasta okay and I am paying a premium for it if I’m going to Little Ponies and paying $9 for spaghet yeah that’s fine that’s if I’m at a nice restaurant and this is not one of those restaurants that is struggling to stay alive no it’s not I know I know exactly which one you’re talking about do you oh really I know why would I even order pasta there because I was there with my brother need to eat red meat we’re we’re like so like we’re so like messy we’re being so messy today I can’t believe but yeah I I think such an egregious cooking error or a cleaning error like sand and the clams that is license you send it back what about steak that you ordered medium rare that came medium or steak that is cold and over rested as the same place that served me that Pepto Bismol ass drink gave me a burnt over rested cold steak paid $90 for it ate it shut the hell up it’s terrible yeah I think at like I don’t know over rested versus unrested steak with that stuff I like my steak hot I do but I don’t think I’ve ever sent a steak at like a at like a steakhouse back like that I kind of wish I did though I wish I did because they’re not going to remember me they’re not going to keep my face maybe they will they remember me will they like print out my face and say most don’t let this person back in because I was judgmental about their steak that I didn’t like R the worry and this shouldn’t happen in any professional kitchen oh you some a little bit of fromunda cheese on your steak when it comes oh like in Waiting they’re spitting in the gravy come on man you know I know it doesn’t have you’ve heard everybody’s heard stories I’ve never seen it on man you can’t be me mixing Mexican un Continental Luis Guzman come on the show man what a what a Lu Guzman kicked me in the face ordering ordering something that you didn’t like and just sending it back based on taste preferences oh see like that’s something that smoked chicken that’s something uh it it depends on your personality it depends on your personality I don’t think I do I don’t do that anymore yeah I don’t do that anymore I know if I’m ordering a smoked chicken or fish dish what I’m getting myself into now and I don’t think I will ever do that again and they could have messed up that chicken it was probably what what you experienced is probably called dirty smoke yeah it wasn’t pleasant like all of my friends like dude this is bad dude this is bad and I’m like oh maybe it’s just I was like since I’m the food friend I’m like oh it’s whatever I tasted it it was not it wasn’t good yeah but also like sometimes a movie is not good you don’t request a refund for for seeing um what’s a bad movie iting me though wasn’t that a movie called sa S no I’m thinking of hunger where was about the French horror cannibalism oh no that’s called raw raw it’s called Raw it’s called raw um Neo French uh horror films are my favorite by the way I’m all screwed up in the head but no let me tell you if you want to send your food back you got to do it with respect you can’t be rude about it you can’t you just can’t be like this is bad yeah like you need to explain yourself there’s a little bit of a back and forth there’s a little bit of a dance a little bit of Tango but hopefully there’s an equal amount of respect at the table with the servy and the server and you can you can find you can you know you can you can stand up for yourself sometimes Josh and I think ultimately what this is about is confronting your childhood traumas because my dad at restaurants we would order food and he would um he would just lie about stuff that was wrong with it and then try and hassle the manager to giving us full refund that probably has a lot to do with it sometimes it worked but you don’t have to do that anymore Josh and sometimes I’d cry but Josh you don’t have to do that anymore now you make your own money and you make your own decisions and you’re going to start a life with your beautiful partner and you don’t have to do that anymore we can overcome our circumstances there wasn’t gristle in the turkey dad [Music] God this show is sponsored by betterhelp comparison is the thief of joy and it’s easy to Envy other people’s lives it might look like they got it all together on their Instagram but in reality they probably don’t therapy can help you focus on what you want instead of what others have so you can start living your best life therapy has helped me set boundaries with the people I care about in order to strengthen bonds and relationships and yes that includes you Josh oh I’m just happy to be included my therapist has taught me how to unpack the childhood trauma that still drives a lot of my decision-making today which means I can stop dumping it all in Nicole during this podcast than you’re welcome uh but for real therapy has been very formative for me and I’m very grateful that I started doing it that’s great if you’re thinking of starting therapy give better help a try we all get sad sometimes right Nicole it’s entirely online designed to be convenient flexible and suited to your schedule just fill out a brief questionnaire to get matched with a licensed therapist and switch therapist anytime for no additional charge stop comparing and start focusing with betterhelp visit betterhelp.com hotdog today to get 10% off your first month that’s better help hp.com [Music] hotdog all right Nicole we’ve heard that you and I have to say now it’s time to find out what other whack idiot are rattling out there in the universe well it’s time for a little segment we call opinions are like [Music] cassero but before we get to everyone’s favorite segment it’s everyone’s sixth favorite segment it is dropping in the rankings which is ironic because this is review a review where you rank us out of five stars in apple podcast and we review your review first up we got at kwick spck mod kicker Fen to Gig they slapped their keyboard for a while is that Icelandic yeah it is it’s actually a single town in Wales um five stars review this angry face I was originally going to rate this five out of five because Nicole said teachers should be paid more but no more than five minutes later Josh is saying teachers should be paid less you suck so then I was going to give one out of five but then again Josh said he was joking classic Josh move love the Pod um this this this kept me on my toes yeah wow back and forth the emotional highs emal love it I love roller coaster ride going to give this a four and a half you should laugh every day you should cry every day should tell someone you love them every single I don’t think I’ve cried in when was the trial against my mom um oh my God what’s wrong with you 18 years 18 years last I really cried cried how old are you 31 32 now just turned what’s 18 minus 32 14 so you haven’t cried since you were 14 yeah like a real proper cry like I may have like teared up in a movie but as far as like oh no no I cried my grandma died that was big you’re fine that was actually a big move for me that was huge I like allow I had to allow myself to cry I get five stars on this um on this review it’s pretty good teachers should be paid more but also it’s going to require like a whole soci restu about what I I was happy te yours yeah yeah why are you happy my friend is pregnant a that’s very sweet yeah and another and and my other my family memb is pregnant so I was like everybody how many times do you think you’ve cried in the last 18 years since I last like really cried huh how many times have you cried in the past 18 years have you had to guess like say how many times per month do you cry multiply that by 12 then by cry like five times a month okay so times 12 60 multiplied by you know let’s say my mouth isn’t good 18 over like a thousand times youve probably cried a thousand times since I’ve my mom always told me to cry she says don’t keep it in you shouldn’t keep it in she’s the best no no um all right let get that for opms hey Nicole hey Josh whenever I serve celery raw I like to take a vegetable peeler and peel off that Woody fibrous outside of the celery when I tell people I do this I get weird looks smart smart like a French chef building a beautiful shark not shark C what’s the other one um there are certain vegetables that if you get the inner stocks of celery you don’t really have to do it I don’t even like celery as it is but there are certain things that like I’ve decided I’m no longer going to peel carrots carrots carrots being the main one you don’t have to peel your carrots a lot of people do certain cucumbers you do peel right or people do the the old half peel I love it when it’s like half peeled half not peeled it’s so pretty you know uh but s listen if your eating experience is going to be made better by shaving off that extra outer layer you should do that I think this is so you’re so classy a a person with fine taste and doesn’t have time for BS they know what they want and they don’t want fibrous celery parts and I respect it I love they said when I’m serving raw celery meaning this is a bit of a lifestyle I like it I’m into it like serving raw celery I like it I would love to come to one of your parties and eat your crudity I’ve never loved someone enough to peel sorry I spit off myself I’ve Never Loved Someone enough to peel their celery for them but you love yourself and your guests so much and that’s something to Aspire to as a future person that’s going to host a lot of parties and stuff I cut an apple for Jewels the other day and I was in Granny Smith so the skin was very tough and I peeled it that’s so nice took a y peeler at it I cut David a a plate of fruit while he was studying big fruit cutter and server I’m going to really instill that into my children good good yeah good okay I think that it’s perfectly acceptable for people to be revulsed by mayonnaise as I am one of those people it’s not something that I can control it has nothing to do with the blandness I can deal with mayonnaise if it’s in something it’s not that I dislike The Taste it’s that I have a physical repulsion to it it’s like if I’m eating undercooked eggs and I get a bite of that like whiteness that’s still like really slimy and undercooked you know my body recognizes that that might not be something I want to put inside of it and that’s how I feel about mayonnaise and I hate being told by two people on a podcast that I need to grow up for that I’m sorry I can’t control my body’s evolutionary OES but I do love the podcast bye well I think I think what they really need grow up come on eat the I’m so sorry what evolutionary thing are you talking about okay so there there is the thing the thing they’re talking about is that they’re talking about no um people are naturally revulsed by anything that resembles bodily fluids right you know and so that’s a thing mayonnaise I’m the opposite I’m attracted to that I am too I do watch pimp no I hate that I don’t like that but I love pimp popping videos on the internet but I will say as far as overcoming biological urges I think that is key to people living in a society right like not murdering isn’t the same as eating mayonnaise you know but like people overcoming urges that they feel are natural to them I think is very important uh if not completely endemic to living in Civilization so all I’m saying is you can’t overcome you don’t have to you don’t have to no one’s trying to make you love mayonnaise you don’t have to but like I don’t know grow up grow up grow up I’m kidding you’re great hey Nicole and Josh I just want to say that I love your guys podcast and I wanted to share with you the best thing to roast over a campfire it is not marshmallows and a lot of people also think it is Starburst for some reason but it is not wait what it is Twinkies oh hell yes so good when you roast them over a campfire cuz they like get all like crispy on the outside and all warm and people need to know that roasting Twinkies is the best thing ever so anyways love you guys bye I want to eat a campfire do you know that people are roasting Starburst over a campfire no if you Google it there’s there’s an upsetting amount of images that’s just yeah they kind of melt you’re ah just chewy sour warm oo sounds like fun metastasizing melting Taffy it’s very strange it turns I don’t like it um I eat it I think marshmallows and Twinkies are doing somewhat similar the trinky is absolutely genius my God I cannot wait to go on camping trip and do that oh my God G like truly genius you ever go to one of them cheffy restaurants where they like obviously where they obviously don’t have a pastry chef and they’re one of those like we cook everything over live fire and in a live are you talking about campfire uh that that is one of the restaurants but like they’ll have a dessert that’s like bread pudding but like cooked in the wood burning oven yeah it’s great and that’s great you’re getting like a that toasty Smoky note from the live fire Twinkies caramelize really well on the outside because they’re so sugary and so processed you know that that sounds incredible the cream in the middle gets hot you are the smartest person I have ever deserve a oh a national Congressional Med Medal of Honor a calicott medal Cal what is a calicott medal you deserve a pritzer prize you deserve a Pitzer prize I’d say a Peabody Award I think you deserve the Nobel Peace Prize I’d say maybe even an International Association of colonary professionals award I think you deserve um a gold star I if if not a gold star I’d say at least a regional magazines and newspaper I’m trying to think I was a finalist for oh interject yourself in the next opinion next opinion I got to look this up uh Hey ni and Josh I’m I here and I’m calling from India big big fan of your podcast and everything you guys have been doing uh I recently listened to another great podcast by Indian entrepreneur uh nikil kamut uh involving few people from the restaurant chain Industries here uh and they were talking about menu engineering which I found to be a very interesting topic so I wanted to ask both of you what is the greatest or most interesting piece of menu engineering you’ve ever encountered and what are some lessons in uh in menu engineering that you think independent restaurants should be learning from Mega cops and qsr like mdonalds we have listeners in India that’s so cool engineering is absolutely fascinating you and I have both sort of worked a little bit in that side of the industry um I will say a great example of menu engineering and now a recently great addition they’ve had Chipotle to me is one of the interesting they’ve become paradigmatic right where everybody is now the way that people said the Uber of whatever the only thing I can think of is marijuana because there’s all those places that are just like well drive the pot to you um but like the way the places were the Uber of X places are now the Chipotle of x you have places like Cava Grill the Mediterranean it’s the subway method it’s the subway method but everything being made fresh and in front of you they took the subway method to the next degree their newest feat of menu engineering they took their chicken that is probably a little bit underseasoned right it’s not underseasoned it’s just they made it red they made it Red Chicken Alpa store it’s incredible they took the psychology of the way that people loved biria all over Instagram right and chipotle probably is I’d a couple months away from adding bira to their menu all they need to do why would they do that when they have Barbacoa well because bira is a much more when Chipotle adds bira to their menu all they need to do is add a little bit of chili puree to their Barbacoa because their Barbacoa they’re serving is not barboa it’s just spicy shredded beef right it’s cooked in Vats barboa is like a whole barbecued lamb cooked in you know mag leaves or whatever um but anyways they change their chicken to chicken alastor right trying to make it a little bit more Mexican sounding because it was founded by a white dude in Colorado you know trying to jump in on that cultural wave and it was probably such a cheap addition to the menu they did the same with their steak and they turned it into carada their grilled that wasn’t as popular though it wasn’t as popular but chicken is now so popular and they have been running through chicken alpastor oh yeah I think Chipotle is the best menu innovator of our time and I think the most popular the most important restaurant chain in the qsr game that we’ve ever seen I don’t know who’s doing it better Blaze Pizza also did it great yeah I’m going to not say qsr I’m going to go with uh Cheesecake Factory one of the most extensive beautiful menus ever to have touch down in the United States of America it is beautiful everything about their menu just is it’s absorbent it’s pure Americana they they have enough cheesecakes for what like every every single state could eat a cheesecake you know what I mean like it’s crazy the menu is insane it covers all of their bases they do the Asian Foods they do the Italian foods they do the American foods they do everything but the thing is they also do it incredibly well and it is it covers all of their bases and I think they do an exceptional job and I just I just love the way that their menu set up and it’s so vast you can’t you can’t go wrong at Cheesecake Factory I used to be a Cheesecake Factory hater but now I appreciate it so much yeah that’s funny I think yeah Blaze Pizza is the other one I wanted to to shout out they were the fastest growing qsr restaurant in history for a while LeBron child what one of the Schwarzenegger kids was one of the First Investors oh he really yeah I know it started by the Wetzel family of wetzel’s PR Fame and so good on them for um completely hitting it out of the park again um but everybody wants everything hot and fresh ready made all the Legacy pizza joints for delivery were sort of falling out of favor Five Guys Five Guys does a really good job of iation that I love you can get pretty much anything you could ever want on a burger and I think that’s really really cool too yeah wow the great question though question shout out to India we’re rapping or we got one more in this megie one more one more come on one more hey Josh and Nicole and just wondering if a sharp knife is actually more dangerous than a Dull Knife oh all right bye I have thoughts about this go ahead okay so every every Chef has said the phrase a do KNE is more dangerous than a sharp knife I disagree I also disagree and what they’re saying there’s truth to it you should keep your knives sharp they’re talking about the idea if you have a dull knife and you’re trying to say cut through an onion and you have to apply more pressure with a Dull Knife than a sharp knife yes and when you’re applying more pressure more things can go wrong the onion skin slips off your cutting board shifts your hand gets in the middle of it your hand gets in the middle of it um but what you have to weigh that against is if you have a very sharp knife knife and you’re choppy choppy chopping going fast if that sharp knife Nicks you you’re bleeding if the doll knife Nicks you I’ve nicked myself a dull knives cooking at friends houses and stuff sure and nothing happens right yeah I love it to the point where I was like if I’m using my my nice Japanese knife at home that I don’t even use for day-to-day tasks if that would have gotten me like that could have cut a vessel and you and I have all been there with a very sharp knife yes and you get a Nick so I I would love to see actual data on that but I don’t know I think sharp knives are more dangerous than dull knives because it’s like a weapon and like when you wield it and you don’t know what you’re doing I feel like it’s more D you can cause more damage yeah I don’t know anybody who is like and if you have right in with opinions but anybody who is like severely injured themselves with a Dull Knife I know people with extremely sharp knives in restaurant scenarios especially stra through they goes through their shoe yeah it it’s bad it’s it’s insane so I don’t know like I suppose you should still keep knife sharp right yeah people like poke each other on the line bad stuff bad stuff yeah I’ve always taken a lot of umbrage with that phrase and I think I don’t want to say it’s like irresponsible say Dolores yeah the word existed before the character no yeah I don’t think so I think it was in the dictionary after yeah it’s like do you think the shape of the Goblins noses existed before not to that extent well thank you so much for stopping by hot dog it’s a sandwich You’ got new Audio Only episodes out every Wednesday new video episodes out every Sunday um if you want to be a featured on opinion at castels give us a ring and leave a quick message at 833 dogod one and if you like to watch other videos of us doing stuff you can go to Nicole’s Tik Tok what’s your Tik Tok I don’t have Tik Tok anymore I deleted it off of my phone because I would become addicted to it and I would become a shell of a person I would Doom scroll all day instead of be a producer at this office all right probably go to mythical Kitchen on YouTube instead you can watch us do stuff there go to mythical kitchen’s Tik Tok it’s so funny yeah we do good work let me tell you our Tik Tok is very funny yeah have I convinced you please go remember that time you watch one you went yeah it’s so funny only like that’s only Happ a few times though [Music]