Trying All The Rollie Tube Foods at 7-Eleven

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Welcome to Hot Dog is a Sandwich, the show where we take pauses in between words that only happen during podcasting for some reason. Who are you emulating? Because I don't listen to NPR very much. I read NPR, I don't listen to NPR. I am emulating perhaps the greatest podcaster of all time, Ira Glass. Ira Glass. Before podcasting was even called podcast. Can I tell you something that somebody told me at South by Southwest? I can't stop talking about it. So I got back to it yesterday and I smelled like barbecue. And also, what? Give me a hint. I don't, I don't, that's weird. You don't smell, oh actually there's a hint of like hickory sweet smoke off of your fingers. It kind of is, it's crazy. I don't know man, I don't know, I was around so much more. You gotta start using antibacterial soap. Okay, continue. I swear I washed myself. Somebody said, podcasting is the new vlogging. And one, you can, it's not, nothing is new, it's just that's something people say. But then I was like, you need, if you go back and try and diagnose the etymology of all those words, you end up in like such weird territory. Why weird territory? Well, not even weird territory. It's just like, it's crazy to think that you can say something like podcasting is the new vlogging. And then if you look at like where vlog comes from, you have to go back to capital. Vivo blog. And where does blog come from? Oh, that's a great question. I don't know, podcasting? No, podcast comes from the iPod. Really? And a broadcast on the iPod, a radio broadcast was a, was something like you have to go back, a log, it is a web log, a blog, and they video version. But that would have been called a log, not a blog. No, somehow they took the end of the term web and added that. Oh yeah, there's a beat. And log, I believe, literally comes from captain's log on a ship, on a ship. It's like, it's crazy, it's crazy man. Podcasting is the new vlogging, vlogging is the new show form, and everyone is experiential. They got Jake Shane on the Oscars and the Quinlan, they're all there and everyone's there. And today. What are we doing? We're ripping a bunch of tube shaped foods from 7-Eleven. Okay, I think it's good to preface this. Josh, again, just came back from South by Southwest. I went to a wedding last night and we're both hungover. Question mark? The perfect time to eat 7-Eleven roller foods. We should have eaten this like maybe like eight hours ago. Whenever we were deep in the throes of our alcohol binge. No, you know what? You know what I had eight hours ago? What? To soak everything up. It was Julia's request. Do you know Maria's Italian food? No. You've never had Maria's? Where is it? Is it in the Valley? There's like one in Brentwood, it's a mini chain in LA. I know Luis's Trattoria. No, it's called, man, you'll know the brand of Maria's. Julia just was craving their chopped salad. That's like 85% deli meats. Oh, a chopped salad as a drunk craving? Pretty healthy, but yeah, but then we got like the chicken marsala with the penne. Oh, no. It's just 80% butter. Oh my God. Oh my God. So I have soaked it up with that. And so now this is a bonus run for me. Okay, cool. So we're going to literally try everything that was available to us from the 7-Eleven roller menu. Now, Josh, I know that you're some sort of like pseudo food historian, I guess. Yes, it is. Call you that. Can you tell the people a little bit about the history of 7-Eleven? Because I know very little and I'm just here to eat, man. 7-Eleven, it started in 1927 as an ice company where they were actually delivering people ice before freezers were made. Like in the home. Yeah, yeah, yeah. It was like a nice box. Yeah, yeah, but the roller grill, which is really interesting, it started spreading through convenience stores in the 1970s. Like you see the roller grill represented in like the Simpsons and the Quikimart and stuff, right? Right. We're taking the hot dogs off of that. So that became the big thing. What about the microwave? When was the microwave introduced around the 60s, 70s? Microwaves didn't get big in homes until the 1980s, but it was invented like just after World War II. Okay. But then they were marketing it as like almost like a luxury industrial cooking item for like hotels and cruise ships and stuff like that. Cool. But there was something like even in the 70s, only like 3% of household 10 microwaves, I think. No, everyone has. They just kept getting cheaper and cheaper. But anyway, 7-Eleven is now the largest chain of convenience stores. We didn't grow up with like bodegas and stuff, right? No, not on the West Coast, no. No, the West Coast. It would be really cool if we did. I know, but like we were kind of split between 7-Eleven's, which don't have the family, the homey feel, and then donut shops for us in Los Angeles. And would you consider CVS to be a convenience store? No, CVS is a pharmacy. So I grew up more so like in the West side of LA with pharmacies more so than like convenience stores. What I would frequent more readily. Yeah, yeah. Well, we had like, for me it was like liquor stores too. Yeah, we had liquor stores that would maybe sell a Campbell soup or two. I feel like a 7-Eleven. You go in, you buy like fart bombs and you throw them at people. You ever do that as a kid? I did that with ice cream, like ice cream trucks. Yeah, yeah, yeah. Fart bombs and cap guns. So we kind of split our differences between them. But lately 7-Eleven, they were bought by a Japanese company. And everyone knows about the Japanese foods and 7-Eleven. Frankly, we kind of wanted to do an episode. To be fair, I literally went to like 4-7-Elevens in the Burbank area. only thing I could get was the egg sandal. And I'm like, I can't do a whole podcast about the egg sandal unless I could because when I went to Japan, you need, what we have to do is you have to go to Japan. And you need to eat all the egg sandals from Lawson 7-Eleven and the other place that I can't remember. And then you have to come back and we have to talk about it and then eat the 7-Eleven sandwich from here. I'm totally down. So what happened was 7-Eleven was bought by a Japanese company and then now they are trying to make all of their American 7-Eleven stores kind of as good as the Japanese 7-Elevens are, which is hard. Which are really known for their food. But let me tell you, it's going to be hard to transition the American brain into associating the 7-Elevens that we know now into the 7-Elevens of Japan. Yeah. It's really, really tough. Especially because a lot of them are franchise. So that's how 7-Eleven grew to be as big as it was in America. They would franchise the stores and then local, a lot of them are family owned. Families would buy them. God bless you. God? Logan's going to have to edit your loud, painful sleep. Don't edit that out. I'm in such rough shape. I'm okay. So I did a little hungover, but I feel like I'm better when I'm a little hungover. It all started really auspiciously on Friday morning. I did an interview with a guy named Trey Elling. Shout out to Trey Elling at ESPN Radio. Hey, Trey. In Texas. I know you're listening. And he had a bottle of Malort. What is with people drinking Malort? Plastic bottle of Malort. That's how you know it means business. Oh, that's even worse. That's even worse. A little bit of PFAS in there, whatever. Just give me some proper chemicals in my Malort. Oh my gosh. And so, yeah, at 1030 on like an empty stomach, I'd just done like a big gym workout. And then that shot of Malort, I'd like to think set me into a three day tailspin where now I'm just fighting to recover. And my last words to my wife before I left the house were, hey, you want to have like chicken and vegetables and water all day today. And now, great transition. They can't figure out a way to get all the good Japanese foods into the 7-Eleven to America yet. So we are instead tasting all of their tube food that dates back to 50 years of innovation of their only heating source being a roller drill. So they need to figure out how to take every other food like chicken and hamburger and taco and turn it into a tube that rolls. I'm really excited. I have never delved into the 7-Eleven roller foods before. I think it's because I was kind of like, to be fair, I think it's a little bit classist thinking. Wow. To be fair, what? I'm recognizing my privilege or whatever. That's beautiful here. I was always told that food is bad, even though there's no morality attached to food, right? What? Yeah, there's no morality, but I think you can, there's two sides here. I think if you are a low income person on the go, you should also have access to foods that weren't forced into a tube. I agree. No, I agree. I agree. But whenever we... This is called intersectionality in a couple. Oh, yes, I am aware of intersectionality. But my parents, they were immigrants and they come to America and they're like, we don't need to eat this food, there's food at home. You know what I mean? You don't need to go to 7-Eleven to eat. I think they were right. Yes. But I was always also scared of the roller grill because in my mind, I'm like, I don't know how this happened if it's like an urban legend or something, but something about they don't wash the roller grill. Or like it's... Yeah, there is a lot of... Lore or history about the grill is disgusting. They never change it out. The food is rolling there for hours. It's not... Yeah, never get a hot dog after 4 p.m. Yeah, yeah, yeah. Yeah, you don't raise like that too, right? It's like, don't get it after 4 p.m. because they don't restock and they never wash the grill because there's a weird patina on it. I feel like cartoons would have a lot of... There would be one gross hot dog left on the roller grill in a cartoon. I think that's what we have. That's what we have. Because to be fair, these were picked up at 8.30 in the morning. So there's no... We got mostly all of them. Okay, hell yeah. And we do have buns, but I say let's be... No, no buns, Amy, no buns. Let's be a little keto today. Let's be keto baddies. They have gone through... I used to... When I was dirty bulking in high school, I was training so much, I was like 200. Do you smell that? That's incredible. I was training so much in high school that I would just eat whatever as long as I could get calories. Back then I could do that. And my bench was just kept going up and I kept getting better at sports. So much better. And so I had a limited amount of money from my stupid little high school job to spend at lunch. And God, I mean, they used to have like, three for $3 at 7-Eleven. That's pretty good. And so I could go to like a cheeseburger, bake bite, two taquitos, and they had a chicken sandwich on the roller drill that was just a giant elongated nugget. I used to get three of those and I would put the taquitos under the free chili and cheese fountains. There's a free... It's free? Yeah. The chili and cheese is free? Yeah, yeah, yeah. If I knew that, I would have gotten it. How about the things you learn? The things you learn. Josh, we could have had a side of plasticine cheese and... Old-ass chili to pair with it. The chili is incredible because it'll tell you what, the cheese comes out of a nozzle, which you can imagine cheese sauce. I can see it. Chili, famously though, not smooth. Does it also come out of a nozzle? Yes. And it goes... No, it doesn't do that. It goes... It goes... It goes... It goes... It goes... It goes... Literally, next time you go to a 7-Eleven, but the cheese, you know, makes that... Comes out smooth. And then the chili is just like force vomited. A lumpy space princess of food? Truly. And it's so funny to me. And yeah, I eat it. It's great. Okay. You want to dive into the meats or the taquitos? Let's dive into the meats. Oh, I want to do taquitos. Why don't you ever... Okay, we're going to taquitos first. Can I ask you a question? Why don't you have, like, telepathy with me yet? It really pisses me off. What? I feel like you should know whenever I want to do things. I feel like we used to have telepathy, but then, you know, if you went away... I've been gone for two more. And then now we're getting it back, but I think we slowly are. So what's this? Taquitos has a sort of gray goo inside of it. So I really, I highly recommend we separate, we cut all of the taquitos in half to determine what they are, because they have a few different kinds. They have a buffalo chicken, they have a Monterey Jack and chicken, they have a steak and cheese. Yeah, so this is a steak and cheese taquitos. Is it? Wow. A savant. So there's, I know for real, I've eaten every single taquito that they have ever come out with. What I love about their taquitos is it's like a pretty big flour tortilla, right? Dipped in some sort of craggy batter. And then there's what the French would call a cracklein. Correct, this is a cracklein. Yeah, I have. Wow, very astute. You know what I mean? It's a savory cracklein. It's the Dutch crunch of taquitos. But then what this also does, is this sort of gives a greasy coating on the outside that protects the moisture, because like grease effectively, it seals it in, right? It's like putting Vaseline on your face. Yeah, it's called slugging actually. People slug. Ew, what? Putting Vaseline, like it's called slugging in like the beauty community where you take like really, really high, like high, like jelly or like creams, and you just slug them on your face, and you sleep with it like slugged on. Ew. And then you wake up in the morning and you're... What happens to your pillow when you slug? I think they have like specialty pillows where you don't like raw. You just like wrap it in plastic? Some people, you know there's like wrinkle pillows? No. That things we do to be beautiful. You literally put your hands here, and like there's a pillow with like sides on it, so your face stays like this so you don't get wrinkles. Isn't that crazy? Do you know what my wife calls herself? A beautiful gorgeous woman? No, she, I call her that. She calls herself a popcorn girl. What does that mean? Have you heard the term popcorn girl? It's where, this is according to her, I find her very beautiful with makeup, without makeup, everything. But she, without makeup, she's like a little unpopped popcorn kernel. With makeup, and all the things, and the creams, and the clothes, and the hairstyling, she thinks she then explodes into a big, beautiful luscious bite of popcorn. But I learned that's not a popcorn girl. She is not a popcorn girl. I agree. She's beautiful with and without makeup. I disagree with that, Julia, I think you're gorgeous. She can get into gremlin mode like us all. Well, naturally, well yeah. We all deserve to gremlin around, you know? I'm a total gremlin sometimes. So Mogwai and Dill, you know, you just get fed up at midnight, and then you just... And then you turn into the sexy gremlin with that tingeony and the red lipstick. I forgot that they sexualized the gremlins. They sexualized the gremlins. Can I tell you that my fingers don't feel necessarily as greasy as I was anticipating, though, which is nice. Yeah, the grease sort of soaks into the starch. Which is good. These taquitos, when they're hot and fresh, which is tough to get, if you were to take these taquitos home in like shallow fry them, you know. But no one's gonna do that. No, no, but I'm saying... They're gonna whack it in the microwave for about 30 seconds, warm it through. Do you think these are better than did you ever grow up in like the Costco El Monte... El Monte Ray. El Monte Ray, I love it. We're talking about Costco taquitos with El Monte Ray. Yeah, of course. Or it's competitor, Jose Ole. I never had Jose Ole. I only had El Monte Ray. Delicious, there's almost like a sourdough note. Do you taste that? Yeah, do you taste that like sourdough aftertaste? I think it just means that... Are you just getting the umami from the beef and cheese? I think there's a scotch of citric acid in there to emulate lime. Yeah, yeah. And it lingers on the palate and it tastes like sourdough to me with the breadcoup. Interesting. I mean, the steak and cheese has never been my favorite. I think the term steak that they're using is tough to describe. It's generous. It's almost like a hairy goo. It's just the steak fibers. It's the beef fibers. Hairy goo isn't nice. It's called steak fibers. There's just something about spring that makes me wanna reset everything, you know? The longer days, the fresh air, it feels like the perfect time to start something new. And for me, that's learning a new language. If you've got travel coming up this summer or you just wanna challenge yourself in a fun way, this is such a good season to begin. That's why I've been checking out Rosetta Stone. They've been a trusted leader in language learning for over 30 years and I love how immersive their method is. There's no memorizing random vocabulary lists or constantly translating in your head. You learn by connecting words, visuals, and meanings so you actually start thinking in the language. The lessons are super easy to fit into my day. 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I wish it wasn't a sour and it has this, this has a stale flavor to it that I don't enjoy. No, there's something, this tastes frozen. There's sometimes like a kind of freezer burnt steak. You know what, okay, I had a great time. I reread a book that I hadn't read in probably 10, 15 years about food, MFK Fishers, How to Cook a Wolf. Okay. Incredible, she wrote it in 1942, like during the height of food rations in America. And she was like this home economist, but it's this beautiful treatise on like trying to retain humanity and pleasure through food and aesthetic beauty, like amid times of strife. And she's just like a wonderful prose writer. But she was talking about like frozen foods as like, hey, I know you all hate these things and they all suck and they all taste like grass. But here's some ones that don't suck. And I totally forgot that back then like until the like immediate deep freeze methods were created, all frozen food apparently just tasted like, hey, it had this weird thing of the way that it like. Like in like the facilities? Yeah, there was, I remember reading about this when we did a thing about Clarence Birdseye with Hank Green. And like they just had this problem where it would just taste like weird, cheesy and grassy. And I think some of it had to do with like spoilage and cross-contamination because if you can't freeze things fast enough, right? It's kind of just sitting there and then water forms and bacteria gets in the water and then it turns in ice. Just getting a little stinky. Sometimes I taste a frozen food that like kind of has this weird, almost like grassy cardboardy flavor. Is that what you're tasting? Yeah, yeah, yeah. Me too. Also, when you're making processed foods, talking about the hairy steak fibers, but it's like the more you break down the meat, the more successful it is. Yeah, you wanna, we don't need chunks in our taquitos. The point is you need to literally make pink slime and shove it through some tortillas, roll it up, deep fry it, call it a day. Yeah, this chunk ain't doing it for me. It's an unnecessary chunk. I tell you what, Taco Bell finally like really nailing their shredded chicken. Taco Bell nailed their shredded chicken with their cantina menu. It's so good, dude. I agree, it's really good. Just a little bit saucy. It's great. And their grilled chicken was always like, I think the worst protein at Taco Bell. I agree. That chicken's got so much septic acid in it. So this looks like another steak and cheese, but it looks like there's a green thing in there. Maybe it's a jalapeno. That's not bad. The steak is working. It's really like machaca. Do you know machaca? It is machaca. Machaca is dried beef that is reconstituted with a liquid. And it's actually really good in breakfast burritos. Machaca breakfast burritos are my SHIT. Same, I grew up in my local spot and shout out to Cylinders in RSM, the one by the post office near the big, the weirdly big AMPM that's like, was this a dentist's office before it was an AMPM? They had the best machaca breakfast burrito. I've been eating it in probably a decade. I gotta go back next time in RSM. The undercurrent of cumin is really good. And we know, we know we talk about cumin and how it tastes like body odor, right? Yeah, yeah, yeah. Stale, like stale old cumin kind of has this body odor taste to it. A kind of good. Fresh ground cumin doesn't, but like, no, I like that body odor taste. It's like, It tastes good. It's like asafoetida, right? Yeah, I love asafoetida. Where it's like, it's like, whoa. You know, it's pungent. It's intense. Yeah, it's a very pungent flavor. And it's heavily spiced. Whatever they're pumping through these little machines, they are spicing the heck out of it. What's the most pungent American flavor that we have like that? Sugar. No, but like something that's like, like a savory? Like Worcestershire? Worcestershire is British, but like, Yeah. That's a real like pungent crazy thing. Yeah. You know what I mean? Yeah, but I mean, like what seasoning isn't really pungent like that? A lot of liquid smoke in there too. I'm starting to get tummy grumps. I think ketchup was our thing. Oh. I think an original mushroom ketchup recipe. Ketchup? Ketchup. That's what it is, right? Q-U-E space, K-H-A-F, right? A-P, right? I don't know what I'm saying. Ketchup, wasn't it originally like we made out of mushrooms like thousands of years ago? Fish. I thought it was mushrooms. Well, no, mushrooms is when it got to Britain. And like that's like a couple hundred years ago. Why? Mushrooms got new mommy. They probably had a bunch of mushrooms to use up. And they were kind of just like doing new things. There's walnut ketchup too. You told me about walnut ketchup. This is just a elongated chicken nugget. You have history with this? I do have history with this. So this is called the Buffalo Chicken Roller. And my favorite part about ordering one of these from 7-Eleven is that the employees never seem to know if this is meant to be a sandwich or not. So this is a giant elongated chicken. I get a very pressed informed chicken inside that they then bread in like a red sour buffalo spicy coating. Oh my God, it's phenomenal. And when you order one of 7-Eleven, it's unclear if this is meant to be a spicy chicken sandwich or a spicy chicken nugget. I think it's a nugget. Because then sometimes you'll request a bun and they'll be like, you're trying to scam me. Hey, look at you weird when you eat this with a bun. Some do, some give you a bun automatically. Nobody seems to know. Well, this is, it is bund up. It has a bun. I squeeze it and the strange goo comes out with the juice. Josh, stop it. This tastes delicious. What the heck? Why is this so good? I'm having so much fun. Oh, I can see the goo and maybe it's cheese. I feel like I'm on Dr. Pimple Popper. Yeah, when you squeeze it, a goo comes out. Josh. Is it just like albumin and emulsified fat? You know, for too hungover people, we're being over gross right now. Oh, I love being gross when I'm hungover. Are we trying to make each other vomit? No, this is just how I normally am. This is actually really bringing me back to life. The Buffalo chicken roller, where do you put this against the taquitos? I'm gonna give it a number one. This is my number one food I've eaten. It's so good. I'm putting it in my gut, ma'am. It's really ridiculously good. I got heavily spiced. Hey, I have a theory. I think the reason why they spice things so heavily is so you buy a drink. What do you say? Oh, that's probably it. What say you? You got a big one too. Yeah, a big one if you will, or a slurpee. So Jake's out, drinks are so cheap. I remember talking to a high school girlfriend's dad who worked for Taco Bell. And he was talking about like the economics of, cause I was like, how are they making money when they're offering like, they used to offer like 79 cent, 44 ounce drinks, right? There's a special, I was like, how are you making money? He was like, oh, they could sell you that drink for 15 cents and they'd still make money. Yeah. Like it doesn't matter how big the drink is. It's so, so, so cheap to just get syrup and soda water that no matter what, that's going to have the higher margin. At a crazy scale too. Yeah, yeah. And then when people feel like they're getting a deal, they also buy more food. True. Are you eating something else now or do you wanna try? What do you do with that? This looks like it is, here. I think it's either the, Chicken Moner Jack. Wow, you are so good at this. It's scary. Chicken Moner Jack or is this the jalapeno cream cheese? It tastes like jalapeno cream cheese. Yeah. So this is the best. Mm. This is the best. They've turned speaking of tube, they turned the jalapeno popper into a tube. Oh, I thought this was a bagel. This is like a bagel to me. What's jalapeno and cream cheese? And a little fried thing. You never had jalapeno cream cheese before? Roll up. I certainly have. And I've had plain cream cheese on a jalapeno cheddar bagel and that's fun. No, that might be the best bite. That's sort of where this is coming at. That might be the best bite ever. A jalapeno cheddar. Is jalapeno cheddar bagels just like a West Coast thing? I don't know. Do they have those? I'm fricking obsessed with them. Can you go to like, Zay bars in New York at like Esa Bagel and get a jalapeno? You know what? I actually don't know, but I think whenever it comes to bagels, I'm such a maximalist. Like I love to put a bunch of crap on there. Like a bunch of crap. That's because we didn't grow up with like, a lot of like, we didn't grow up with a sacred bagel culture. There's no sacred bagel culture. We grew up with a utilitarian bagel culture. Yes, because we're just- Of like, put whatever the hell you want. Yeah, put whatever the hell you want on your bagel. Yeah, whatever the hell you want. Yeah, West Coast juice. Yeah, we do whatever we want when it comes to bagels. But this tastes like a bagel. That's really good. I think that's a numero dose for all the cool. I was waiting until we got to the cream cheese jalapeno tequino because I literally think they just took the structure of a jalapeno pepper or a jalapeno cheese bagel cream cheese. The jalapeno and cream cheese is a wonderful combination. 10 out of 10. And then they turn that into a tube that can be just easily inserted into the mouth. Delicious. Wonderful. I love that. What are the other tequinos? How do they keep- Josh, I don't know. Just open it. Just figure it out. There might be repeats. Who knows? I think it's more buffalo. Did you just ask them for one of everything? Yes. That's pretty funny. I just know the buffalo. Also knowing the crowd that's in 7-Eleven in the morning, it's like a lot of construction workers getting their coffee and just people trying to go about their day. Yeah, you must have felt like such an asshole. Sometimes your job requires you to be a buffalo. For a point. I think that's another one. Go ahead and grab one of those. But you know some of these things, they might be not labeled correctly. Oh, yeah. You can't expect a lot. There's another cream cheese jalapeno. OK, whatever, I'll eat it. Mmm. OK. OK. No, that's we have completed the Chiquito route. I'm going to be shamed. Did you go to Lee Roy and Lewis when you were in Austin? No, here's the crazy thing. I literally told you and Annalise to go. I got like no barbecue in Austin. What I did eat though was a lot of regionally specific tortilla wrap products, which I do really enjoy. OK. But there's so little time for you to enjoy life. Yeah, you're just shuttled from one event to another. You're working. There was one day where I was so starving that I couldn't find food. Anywhere? For like six hours. No, because you're literally like one interview and then you have 10 minutes to get to the next one. Someone needs to pack you a bag of snacks. I know, we should have had that. You guys need a designated snack bag with jerky. I even had my wife there and it didn't work. But yeah, you need it. She was also working. Yeah, you can't expect that from her. You don't. Yeah, you just got to have. Do you have an assistant when you go? No. OK, you need to. No, I mean, I mean, Annalise is like a good handler, but she's also like my attack. Yeah, she's a million things. I don't need an assistant. Well, I mean, I'm fine without without food. It was great. I kicked kick ass and then, you know, I had a six hour. It was tough. But here's the thing. I was drinking because I'm lying in my pockets with little vodka shots. That's even worse. Why? Great drinking on an empty stomach sounds terrible. But we did go to Granny's tacos. They got breakfast tacos because I got a classic Austin thing. And like, yeah, me guess, me guess breakfast tacos. We got like a like a chorizo egg cactus and cheese taco. That was just incredible. I love Nepal. But then as we were walking there, we hear like music pouring out of a little event space and it's in this weird industrial park in Austin. And then we go into it and it's like one of these weird kind of day raves. Oh, called like Morning Spin by Mushroom Cowboy. And I don't know what that is. And I don't even think it was psychedelic mushrooms. I am very confused. Nobody offered us just like chagachinos. I kind of, but, but they were also like had a full bar. So, you know, get a drink at 11 a.m. And then inside this bar, they're doing quote El Paso style burritos, which is right next to Juarez, where Juarez basically invented the burrito. It was just like thin, long, open burritos just for the guisado. So awesome, man. And then we went to Commodore and they, oh, they're delicious tortilla wrap products. Did you go to Jew Boy Burgers? No, I heard they're, we've had that, right? Yeah, I liked it. I liked Jew Boy Burgers. So I mostly ate tortilla wrap products and awesome. And then I had a burrito, I had a chilaquiles breakfast burrito when I was coming over. That was great. It's a nice time. Should we eat the tube meat? Yeah, I'm ready. Whichever one calls you first. What's this one? I believe that's the. Are we splitting it? Yeah, what do you mean? So this appears to be the same. This is the Italian sausage, I believe. Is the Italian sausage? Yeah. Smells smoky. You like this? Oh, it's terrible. It's so good. Oh my God, it's terrible. Adios, Emil. You can smell the fennel seed in there. There's definitely liquid smoke. Oh no. It course ground sausage, but it has enough filler in there. That's where you don't really have to chew the meat. I don't love the spring. You don't love the spring and the snap? The spring and the snap makes me. Feel like I'm eating human flesh. No, this is really well done. Oh my God, you like it? Listen, Bestie, you do whatever's right for you. I want to put it inside of the taquito. What's interesting right? What's interesting right is normally, if you're to go to say like, there's a great sausage sandwich spot called Verscush or Versculche. Yes. And I like, if you're to go there and they have like hot dogs, right? Yes, it's a hot dog. Well made. Yeah, you get like, yeah, a hot dog versus a bratwurst. The hot dog looks a lot more mass produced than a bratwurst. A bratwurst, you look at it. Yeah, you can look at a bratwurst and say that's not a regular hot dog. There's like some sort of a. As an American, yeah. Yeah, yeah. But this, they've, they've mainlined the Italian sausage so much that it looks as processed as a hot dog and it's a little jarring. I don't love it. It's a little jarring that's the same size. I don't love it, Bestie. But as a, as a, you know, the problem is they don't have any appropriate condiments for this at a 7-Eleven. Well, yeah, what are they going to do? Deli, mustard, and chopped onions? They get the peppers and onions a little bit of maranam. I don't think that's going to happen, no way. No, you got to put mustard and ketchup on it. So that's the thing that I wouldn't want. But I love the innovation. Where else are we going? They didn't have any of the tapatio branded hot dogs, did they? Did they get rid of that collab? That sucks. I think, I don't think that was at 7-Eleven. I believe the tapatio hot dog was at AMPM. Really? Yeah. So this, this girthy son of a biscuit right here, Nicole, now this is the quarter pound big bite. Is it actually quarter pound? Yeah. You think it's a quarter pound? That is heavy. You think this is a quarter pound? You want to break it in half? They want to, and go. Oh, you just got the little nub of it. Does it not mean that? My wish doesn't come true or whatever. Yeah. All it's really staring at me in the face. That's delicious. It tastes like a Hebrew national. It tastes like Hebrew national. It tastes like, actually it tastes like Costco's new dogs that are not Hebrew national. The Kirkland hot dogs. Kirkland by Kirkland. This tastes like somebody trying to make a Hebrew national. A little heavy on the liquid smoke, I think. I like that. Damn. Why is that so good? What's crazy? There's a whole mustard seed in that hot dog right now. Oh, I'm using this to wipe my fingers. Dude, give me some bun. You just pulled a bun out of nowhere. Give me half a bun. Can I wipe my fingers? Yeah, wipe your hands and then give me the bun. Sorry, my hands are really greasy and I don't, I don't know where the napkins are. So I'm just going to do this really quick. There you go. I made it, I made it special for you. I don't want to have. I'm going to go that way. You're eating that part? Of the hot dog? You're eating the bottom part? You're so interesting. I forgot how interesting you were. I'm a good man. It's such a good hot dog. Okay. What are the other hot dogs? I'm sorry? What are the other hot dogs we got? What are the other hot dogs that we got? All right. We got a small one. This little guy. There's one spicy one. I'm guessing this is a spicy one because it has spices throughout. This little guy feels loose. Is that me? The little guy, the flesh feels loose under the skin. That tastes off. Tastes off. I'm not going to even entertain that. Do we know which one that is? That's the spicy bite hot dog. I don't like it. No, not getting a ton of spicy from it. Definitely a bite. I don't want to do this anymore. Can I stop? I kind of like breaking all these in half though. I know. Don't you sometimes find a little surprise inside? Oh, this one has cheese in it. This is one. I believe this is the Johnsonville cheese sausage one. They're doing breakfast sausages now. Well, we got to do the Johnsonville cheese sausage. Do you feel sick yet? Mmm. There's maple in it. I don't like it. It tastes like a McGrittle. Well, I know this isn't sell by Southwest, but we're having fun, right? I'm having so much fun, man. I miss this. Oh, this one's a spicy big bite. Oh, it fell. Oh, God, it fell into so many things. Let me see. Oh, it exploded harder than I thought it would. Josh, what did we learn today? I think ultimately we learned today that sometimes restriction is not the essence of creativity. You know what I mean? Sometimes if somebody told you just to make the best dish in the world, right? You wouldn't. But if somebody said make a Southeast Asian dish that features the color purple and makes you feel joy, you could come up with a dish immediately. Yes. Fifty years ago when somebody invented a rolling warmer and said, hey, we can eat hot dogs on this and maybe we can eat some other stuff. There was probably about 25 years of innovation that happened. We got the cheeseburger big bite. We got the Buffalo chicken roller. They said, wow, we put it on there. But right now I think we've stalled. I think we stalled like we did with space travel when we went to the moon. I see. We're simply not putting the amount of resources that we need. We can put more stuff inside these sausages. But right now I think we might be at the tail end of the zenith of the roller drill at 7-eleven as now all of the Japanese foods come in to take over. I think we are ushering a send off to the 7-eleven roller drill with this back and all smorgasbord we have today. All right, Nicole. Hey. We were here and I had to say. Yeah. We're not wearing our headphones, Bestie. You got to put your headphone on. Now it's time to find out where the wacky idea is rallying out there in the universe. Time for the last thing we call. Opinions are like casseroles. Why do I call you Bestie all the time today? I think isn't that what Gen Z is now saying? They're saying Bestie, I found a tequila crumb. I don't know. I'm like a cockroach. I skitter across the table and I eat little crumbs off of it and I pass the V's. You are not a cockroach. Cockroach. Don't call yourself a cockroach. You're not a cockarach. That's actually a cockroach. Oh, wow. I am so excited for that voicemail. Yeah, you are. That y'all read Sultry Voices. My food opinion is that turkey bacon is the bacon of the future. Discuss. Discuss. All right. I would also say it was the bacon of the past. I was going to argue that's the bacon of the past. You know what's the bacon of the future? Bacon. Oh, well. Bacon. Maha. Hold on. Yeah. Maha says eat bacon. No, no, no. Maha, they're weirdly only saying eat beef. Have you ever like heard a Maha person fetishize pork in the same way? No, it's always beef. No, I think what I've seen is keto people fetishize bacon. Bacon, yeah, but like, I don't know. It's a weird thing the way we feel about the pig. I mean, we're Jews. We're Jews. Yeah, but I mean, I grew up eating bacon. I grew up in like the bacon. I probably ate like four pig trodders right now. Probably eight and a half of a side of a pig right now. Yeah, it was a whole pig butthole in each course. It was great. Yeah, yeah, yeah. Beef bacon. I've had, I actually, my house is kosher, so I do buy beef bacon and I utilize beef bacon in my house sometimes. Tracking the Maha movement. I was in Austin, Texas. I don't know if you know this. Yes, I do. I do. Signs everywhere saying beef tallow only, recede oil free now. Oh. You know what I mean? They're really ripping that. No one is cooking with pork lard. No one's advertising. Well, it's because there's unfortunately a negative association with lard. The word lard is negative. The word tallow. Oh my gosh, we're going back to our roots. It's wild to me. It's all marketing. I know it's at some point, but that's what I'm saying. So is the future bacon, which I think beef bacon is going to be the future. I think turkey bacon is a wonderful product. And what I like, well, I think you're right. You know what? I'm gonna, I'm gonna, what's it called? I'm gonna backtrack. I'm gonna, I'm gonna backtrack and I'm going to agree with you that beef bacon is also, you know, it's kosher. It's halal. Yeah. That's hot right now. We love it. Turkey bacon was the bacon of our parents because they were in the low fat movement. Yeah. And then bacon from pig, pig stomach was ours. Not pig stomach, pig belly, pig belly was ours because of Epic Meal Time. And then now the generation after us, the like, um, Trad looks, Maxers who are anti-divorcent pro beef tallow. Yeah. They're going right to beef bacon. You're a hundred percent right. And so that's what's happening. I've unfortunately been made aware of some, someone called clavicular. Me too. And I wish I didn't know who that person was. Me either. And now I'm pretty bummed out. They're telling young boys to break the bones in their face so they can get more pronounced structure in their face so they're more attractive. No, they actually break near, they're creating little like kind of micro fractures. Well, yes, it's tight kickboxers. It's tight kickboxers. Right. You're literally telling kids to just like smack themselves in the, so they're maxilla bone does something. What are we doing? What are we doing? I'm sure surely there was moral panic when we were growing up, right? What was our moral? Oh, a big moral panic for us was jackass. They're, they're putting people, they're shooting each other with tasers and they're putting, uh, putting mousetraps on their dangled angles on, on TV. You know, on the same TV where we used to watch Mr. Rogers, you know, I love. And then, um, and then Joseph Lieberman basically tried to get the guy off the air, the guy who wanted to be the president. Yeah. That was like one of his big, um, big things like launching war against jackass. That's why he didn't win, huh? But yeah, that must have been a big moral panic. And so now we're older and just being like, the kids to break their bones. Well, yeah, I mean, but I have a feeling watching jackass versus hitting yourself in the face to be more beautiful. Oh, sure. I'm not saying they're completely equivalent. They're not equivalent. But I think we have every generation goes through their own weirdness. I just hope this one doesn't end in dies out real soon. A ground invasion. Um, cause they're related. It's all related. It's all related. It's all related. Okay. Next. Do that answer your question about, I love a turkey bacon BLT. Okay. I don't. 20 the second time calling back to the mess up the first time. Uh, okay. I got you doing good. Love you all. Great stuff. Been listening since the beginning. Um, Steven Miligan and Josh, I want you to try to guess where I'm from. They saw my dialect. Are you going to tell us after first opinion? I got a couple. Annie's belongs on a peanut butter banana and honey sandwich. I just a little bit of tang is great. South, but I don't think in my opinion, second, I'm watching south. American sushi is not complete without a crunch and a mush. So all crunch, no good. Like a tempura shrimp. Daddy tempura cucumber rice and whole thing. To pure fried, not good, but equal. Not as good as tuna and avocado. Yeah. Yeah. He's so, this is such a good opinion. Yeah. I agree with this. He's anyway, I love the pod. Keep doing your thing guys. Nicole, hope you're doing good with the baby. You're so sweet. Thank you. I'm going to pause it here because he reveals where he's from. Oh my gosh. Appalachia? I'm going to say, I'm going to say like Northern Kentucky, not quite lovel. I'm going to say West Virginia. I also don't know the, I don't know the geography of any of these areas. Also, I'm like, I'm not that etymology or the accent expert, Mr. Zedupri. I don't have that. I don't have that gift, but I'm going to say like either like Eastern Tennessee or Kentucky. I'm saying all of West Virginia. Where's he at? Oh, I'm also from the guest of Georgia. Ah, I mean. The guest of Georgia is deeper south than I thought. Ah, I mean, the tempura, the tempura. Yeah. Well, what are you going to do? I can't have a great time if I went to Georgia for like a week and a half. Just all around. I really like his opinion about sushi. Yeah. That's a really, that's very, very, very interesting. I was also saying like American sushi because that's the kind of stuff that speaks to me. I love American sushi. You know, you got to have like, I used to hate it. Like you have to have like a spicy tuna mush and that's surrounding your shrimp tempura and then maybe on top, maybe that's where you get a whole sliced fish. You ever had those crispy onions? Oh my God. Crispy onions on sushi. Oh, game changer. But yeah, and then you get a crispy onion on top, especially like somebody who's like a soy vinegarette. And then salad dressing on the sushi. And then you save the soy vinegarette to dip your other sushi into. Oh my God. Oh, I love American sushi. Once I went to sushi together. You and I? Yeah. A bit of while. Remember the time you gave me a coupon for Kura? Yeah, because you go so much and then you got mad at me for giving you a coupon to Kura and I'm like, bro, use the coupon. Well, all right, one more. Okay, we've got a long one. I'm ready. Hello. My name is Alex and I'm originally from California, now living in Jersey. And I would posit that the best survival or apocalypse food is peanut butter. Oh, okay. Yeah. First, it has no special preparation or storage requirements. Yeah. It doesn't need to be frozen or refrigerated and it doesn't need to be cooked or mixed with water like the freeze dried food, which is important because I've got a lot of sparkling water on hand with flavors and I don't really think that they should be mixing very much. So I will say what I think I'm, I agree with you where this is going. But when you say that one of the benefits of peanut butter is that you don't have to reconstitute it with your crayon, with your crayon, raz flavored LaCroix, that's not the fault of the freeze dried food. That's the fault of you only having crayon, raz, LaCroix, as opposed to somehow access to faucet water. So we'll say there's, there's a little bit of the caveat there. Okay. Love him. Secondly, it's got a long shelf life. That's true. It's not going to rot. It might go rancid, but it'll still be edible. He's right. Third, pretty nutritionally dense with good macros. You know, it's got a lot of calories. It's got a lot of protein. It's got some fat. So it's good to go. You know, if you just have to store a lot of food in a very small space, I think it's really good for that purpose. Some bonus points. I think that there's a lot of variety, crunchy, smooth, sweet, salty, the natural ones, which have the oil on top. You can use it for oily things. You can use it as fuel for an oil lamp. So I think that that's also, you know, a pretty good bonus that other foods wouldn't have. And I know that you're thinking about allergies. I was just about to say that actually. How did you know? Eighth, the strong will need to survive and B, the rate of allergies for peanuts is going down as like parents introduce their children to peanuts. Starting solids worried less about that. So that's why I think that peanut butter is the best survival food. But let me know what you think. Do you find any holes in this? I got to tell you what it is. The, the opinion was so long, I zoned out a little bit. But I do agree that peanut butter is a really good survival food. I think it's a brilliant survival food. And I don't know if it ever goes. I mean, the oil in it does get rancid. Yeah. So he was like, it can go rancid, but. Well, like who cares? Whenever it's not going to be a Poc, do whatever you want. And I think there's one more perfect food. Rice. And no, not rice. Not rice. It's warm, perfect food that has sweet potato. No, it's something that's also a complete protein. Bean. Bean, baby. That's cans of La Costena refried beans. Because I tell you what, they got peanut butter. They're lard in them. No, the difference is. That's just bean butter. That's just bean butter, but they're entirely different plants. And here's what beans do for you. They got one, they got more fiber, two, they have more carbohydrates. They still have protein, five grams of protein per 15 grams of carbs per seven grams of fat. That's more balanced. That's going to keep you going longer. You eat only peanut butter. You're going to end up in ketosis, which is fine. You might get those shredded Jesus abs, right? But you're not going to, it's not going to, you know, give you the longevity that you need to survive a zombie apocalypse. You're going to get that. You know, look at the Jesus, look at the pictures you're going to get. You're going to get. Jesus abs. Well, forgive me, father, I have sinned. Jesus is hot. Yeah, I agree. You're not. That's why people converted to Jesus. This is a trap. I like, you know, there's, yeah, there's a lot of politics and how they depicted Jesus in images, you know, especially regarding. Color of a skin. Oh, I didn't even say that. Color of his eyes, you know, tone of his body. Jesus has blue eyes. What color are Jesus eyes? I would say a lot of standing at refried pins and beans. I think you'll last longer simply because the carbs are going to be a fast action source of energy. Don't risk ending up in that keto flow. Also, one of the reasons that societies did not develop like, um, nut based, uh, food stores, if that makes sense. The reason almost every major society ran on grain is because, um, nuts, just, uh, they kind of make you poopy pants. Jesus, you know, so it's have all that fat need it more balanced. Jesus almost certainly had brown eyes. Well, is that just Grock? Is that just the AI overview? Said Jesus probably a brown. Yes. It's tremendous. Fantastic. All right. Well, thank you. So is that bad? You, you want me to. No, I just think it's funny. I'm doing a pocket. I don't even think you said that as if you just read like, uh, uh, historians, genealogical account. You think I would be able to find that? You know, well, no, that's the reason I knew it was just AI overview. No, the rap sign is on the board and I care about our time here. You said it so definitely in a way that I really loved in a way that like, of course Jesus, oh, do you want me to say Jesus almost certainly had brown eyes with the better? No, Nicole, it wouldn't have been better. Okay. What do you want me to do? I can't please anybody here. Thank you so much for stopping by hot dog. It's a sandwich. You got new episodes for you every Wednesday out on the myth book kitchen YouTube channel. And then we are on our own channel, right? Gosh. Oh, are you on Twitter right now? What are you doing? Facebook, Facebook, you boomer. Honestly, all my friends are empty. You don't know. You don't have any friends. We're not on the myth book kitchen channel anymore. We're on the hot dog. Is it the sandwich channel? That's its own channel. Yes, I know. So tired. I'm so tired. I got to do more work though. That sucks. So do I, man. I have so many emails and I have a couch in my office now. And I'm going to lay on it. If what? Got a beanbag in there. We got rid of the beanbag. If you want to the freaking beanbag, if you want to be featured on opinions like castrels hit us up at 833 dog pod one. It's the only phone number I've memorized in the past like seven, eight years. I don't know my mom's phone number. I don't know my dad's phone number. I don't know my husband's phone number. I don't know anybody's phone number other than this 833 dog pod one. You're going to get arrested and for your one phone call that you get. It's just Logan's going to get it three weeks later. Hey, long time listener person. Just kidding. It's the column in jail. That's great. All right. See you all next time.