Our Most Challenging Last Meal Yet

This, this, this, this is mythical. Every person has exactly two things in common. We've all let out a fart and pretended it wasn't us. No, we all gotta eat and we're all gonna die. Oh. Have you heard that before? No, first time. This is a hot dog is a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. A hot dog is a sandwich. A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog is a Sandwich. Have you heard that one before? I haven't. This is the first time I've been here. God dang. She doesn't watch any of the content. No, yeah. Welcome my coworker, Lily Cousins Barola. You're still listed as Lily Cousins in the script. Oh, yeah. I changed my name. Your name is, illegally, though, the paperwork came through? Lily Habui Barola. It's on my license and passport. Nice. Nice. That's really exciting. We'll get that changed for you. first time first time of the podcast sure yeah yeah yeah first time I think I was on the podcast like in the first two weeks that I was here I think you were we did something about like our Michelin stars overrated yeah and look how much you've grown since then you were so nervous back then you were shaking I could hear your boots rattling under the table I'm just always wearing boots but no today we're talking about how to fart in public and get away with it now I I go to the gym most mornings and I'm, you know, doing a lot of work on the treadmill and an elliptical and the way that it kind of moves your body, right? When you wake up, it's getting a lot of gases out. It's like when you have a baby and you move their legs like that. It's really cute. And then they fart. Yeah. That's almost essentially what I'm doing. Yeah. You know what I mean? But what I do is I make sure to go all the way in the corner and then if people come by and smell it, I just point at somebody else and go, ew. Have you really done that? No, I haven't. No, but I do fart. very openly in the gym. This morning was like particularly bad. Yeah. I ate like a big steak last night. And so red meat produces methane. But no, I just fart. And then I just am stone faced. It always kind of smells like a fart in your office. Does it really? Yeah. And Annalise doesn't notice it. But it's she just kind of like sits in it because she's used to it. But It'll come in. Is that true? Yeah. No, I can't have the fart off it. And it's like the way the sun comes in the window, it just stays. It kind of bakes it in there. Yeah, yeah, yeah. We need to get a fan. I'll tell you what happens is I sit on the couch and I fart into the couch to the point where. I sit on that couch. Annalise doesn't notice because it gets trapped in the couch. But when I get up, it sort of aerates out. and yesterday not yesterday it was two days ago it was so bad I'm so sorry this is not what the podcast is about we're just here now we all have to suffer through it I was farting at the couch you know researching the next last meals guest great segue and I go to get like a drink from the fridge and I come back and Annalise goes hey I'm sorry it smells like farting here I swear it wasn't me and I was like she knew it was me it was me it was me all along and she's like oh I thought it was like coming from outside So she is so nice and polite. That was a nice way of saying stop farting into the couch. I don't know if it was. I think we'll debrief with Annalise later. Are you not farting in like your office constantly? No. Is anybody else? I like go to the bathroom. You go to the bathroom to fart? That is a, frankly, as the leader of the culinary department, that's a waste of time and resources. I don't know if it's going to be like loud or not. Sure. You know? You think it's going to be silent and then it's not. And then what do you do? If it's being muffled by a couch cushion. That's fair. So you got to get a cushion for the chair. But then you have fart couch. All right. That's been the podcast. Thank you so much for stopping by. Today we wanted to do something that we haven't really done before. We are going to run you through the entire process of an episode of Last Meals. And we're going to run you specifically through Noah Kahn's Last Meal. We thought this would be a good one because crazy. Yeah. He was awesome. Yeah. He was awesome. This was also, even before he stepped foot in the building, we got his last meal, and it was one of the most unhinged last meals that we've ever seen. Strange darling. We'll get into it. We will get into it. But, like, that's what I want to see. And just to, like, let people know how this process generally works, we've gone through, like, three or four different iterations of a sheet of paper that, like, tells people how to pick a last meal. At first, it was just like, tell us what your last meal would be. And some people would just send back, like, steak. Yeah. potato yeah and you're like that sucks and then some people would be like i want to recreate the whole buffet at caesar's pal and we're like oh we can't do that and so we've like you know tried to sort of narrow it down say hey maybe five to eight dishes but no actual limits on it try and think of memories from childhood yada yada um and then every time somebody sends us their last meal to me it's like opening a fun little christmas present yeah it is and like all the research after it is so fun honestly and you you like hit the ground running oh like as soon as it comes in like i start looking things up there's things that like if uh guests are wanting things from different places we'll contact those restaurants from all over the world honestly and just try to get the details or try to get them to send the sauce or whatever it is to actually make it their last meal. But this one, we recreated quite a few things because he's... Because he had that obscure Mexican restaurant that he really loves called Gusano's that's in, technically, I think it's in New Hampshire. Noah Khan's entire life lives along the border of New Hampshire and Vermont. We're basically the same person being from Maine. You really are. He has a song called Maine. Oh, really? I will listen to it. I should probably... Fake fan over here. I know. But no, but you literally called the owner of this Mexican restaurant gusanos and he wanted their like habanero hell week salsa yeah which v made that one right yeah she made this course and um the restaurant was so nice they sent us like all of their recipes for everything um but you have to remember to scale it down because they're cooking for a restaurant oh that's the funny thing so many recipes you get are just like start with eight gallons of chicken stock exactly but the habanero poppers that was a good addition so josh likes to add things last minute, which we love to do. Honestly, it always adds to the episode, but the habanero poppers were a last minute addition, and Ash made those, and I feel like that was a great addition to the episode. You guys see all of them. It added a layer of metaphor to it. Well, you know, you guys immediately, the entire culinary team, you start, you know, calling restaurants trying to see. He had a Kmart sheet cake, and Kmart stopped baking sheet cakes But they don't exist. Well, Kmart is fully bankrupt now. Yeah. The last thing to survive, and I start researching on my own things. So I found out, you know, let's see if he has a connection to a Kmart. And then found out that he doesn't have a connection to a Kmart, but there used to be a Kmart in his hometown that then turned into a Target. And he indeed has a line about a Target in his song. Triangulated that via some Reddit posts. Found out that was where the Kmart used to be, and now it's Target. so we used to get birthday cakes and that, yada yada. But like you're trying to find, you know, the actual how do I bake? What was a Kmart sheet cake? What did they look like? And I'm trying to find a personal connection to it. So with regards to he called it the habanero hell week salsa from Gusano's. And I was like, what is hell week? I found out this Mexican restaurant does a themed super spicy hell week every single year where they put this habanero salsa on the menu. And then also they have a bunch of other super spicy items. and the idea is to come in and like test your manhood, test how spicy you can eat. And they have habanero poppers on the menu, which I also happen to have a recipe for in my first cookbook because I've made them before and they hurt very badly. But a lot of Noah's new album and his new song, The Great Divide, which is really fantastic, it stuck in my head, is about this idea of like reckoning with masculinity and what it means and growing up having, you know, these expectations that if you see something really spicy on a menu, you should do it. So I wanted the habanero poppers in front of us to prove that we were secure enough in our masculinity to not eat any of them. But what happened? We ate all of them to try and one-up each other and they were so spicy. Yeah, they were spicy. I tried like a nibble of one and I was like, oh, they're going to die. And then as soon as he ate the entire thing, I was like. Oh my God. I think there were seven total and we ate three and a half. while also like having a really great discussion about his new song and also eating like a really delicious chicken quesadilla. Yeah. And that was all the work that just went into one course. I know. It was a lot. That was crazy. What else was on that? Also at some point. Oh, the hibachi. Oh, and the hibachi. Yeah, yeah, yeah. You get to pull out your hibachi skills. I forgot. So much. He also asked for hibachi and there's, you know, people have asked for Korean barbecue and stuff in the past. we could just cook the food in the separate kitchen like we do but we're like hey Korean barbecue is about being at the table and you know flipping it and doing all that and so he wanted hibachi and so we pulled out the electric griddle on low setting on low setting yeah just steaming it's even funny because like you know we always make sure that everything like fits on the table yep but sometimes like it fits on the table but you like don't know where to put your elbows yeah and so I'm like asking like a question that's like you know kind of like deep and I'm trying of like kind of lean in and be comfortable yeah and i'm just like here because there's like a hibachi grill next to me that like burns my hand probably just touch it yeah um yeah yeah i mean it's great we were so the way our kitchen works is we have our mythical kitchen set which is a active kitchen you've seen us cook in it and then you take a hallway down and then we have like a community shared kitchen with like one stove which you will you will have also recognized that set if you watched any fancy fast food episodes from like summer of 2019 through winter 2020. That's where we used to shoot. Also, the first ever Try Guys episode of Without a Recipe was shot in that kitchen. Oh, I didn't know that. Yeah, they were like kind of, it was before they'd gotten to their new studio. They just like called us and were like, hey, we have a new idea for a show that we think is pretty cool, but we don't know anybody with a kitchen that we can film in. And I was like, ours kind of isn't great either, but you can come use it. Yeah, because it is only one stove. So we're wheeling out like eight induction burners. Don't want to get the fire department. Fire marshal's on our ass. We're not allowed to use real fire anymore. God forbid we use fire for cooking. So we're using induction burners. Kind of like them. We have two microwaves out there. People are just microwaving their lunch when we're cooking. We're like running around getting this last meal together. And then Davin's out there microwaving his lunch. Do people still bother? I feel like people now know not to bother you, though. It still happens. It's when, like, people go behind us where the sink is and start, like, washing their dishes. And I'm like, hot, hot. There's, like, cast irons flying. And it's fine. No one's been hurt so far. There's another kitchenette that people can use. Yeah. But at the same time, you're, like, trying to time when to fire dishes based on when the course is going to end, right? Yeah. Yeah, so we're looking at your, like, body movements, like, your face. We're like, okay, I think this is— Are you actively listening to the episode while it's happening? We are. So usually we'll come back from—after we drop everything off, and then we like to see them, like, react to the food. And then we're like—we have a timer, 15 or 20 minutes, and then we are just, like, trying to time everything out. And sometimes you go over or under, but we have, like, a code work. So Annalise will say fruit salad, and that means, like, this is the last question, or probably the last question. Oh, I didn't know that. And then we all respond yummy, yummy. Why? Because fruit salad, yummy, yummy. No, what is that a reference to? The Wiggles. I didn't watch The Wiggles. Girl, did you watch The Wiggles? Are you not too old to have watched The Wiggles? I was too old, but I knew that song. And now there's a hot one. There's a hot wiggle? Yes. I guess if I were to guess the average attractiveness of all the original Wiggles I don't know I'd probably say like mid sevens I think they were all still handsome guys oh he's a really hot Wiggle yeah he is he like takes off his clothes he does like he takes off his clothes they yassified the Wiggles they made the Wiggles sexy yeah anyway so wait you have a code word for if you think I'm wrapping up Yes. That makes sense. We've made a lot of, like, changes on the way that we produce Last Meals, and even in some of the ways that we shoot it and edit it. One of the dumb things is we gave me a clock. We went, like, two years without me ever knowing what time it was. When, yeah. And at first I think I resisted having a timer because I was like, I want to feel it out naturally, and I have a pretty good, like, bio timer, but then sometimes you're stuck in a course for 35, 40 minutes, and then sometimes it's 10 minutes in, and I get uncomfortable, and I just go, ready to do the next course? Yeah. And then that would mess up the edit. So now we shoot for a certain amount of time, but also, like, sometimes you can go five, seven minutes over if you're trying to get something really good. You think you've sort of made a breakthrough or whatever, and then that probably screws you guys up because you guys are like, French toast is burning. Yeah, I mean, it's actually been very – you're pretty good at staying on. So I feel like – time it is yeah you have crazy you have a clock it's not it doesn't have to be internal anymore and also most of the time like um you know we ask a guest for like two hours of their time basically and then sometimes people roll in 15 minutes late and they're like hey we actually have to leave 15 minutes early and you know generally people's teams will be really cool with them having some extra time sometimes people come in the brennan lee mulligan episode for instance we were in that booth for three hours and 47 minutes that's crazy neither of us peed which is brennan sure brennan you need to drink more water because we should have peed over the course of three hours and 47 minutes that's wild i think the sodium we started with like the arepas yeah i think all the starch and sodium just gonna suck the water out of us that's crazy but uh but that was still the record for the longest we've been been in the booth i love it when guests come in and they say they have a heart out and then they're just like so locked into the interview and just the conversation with you yeah that they just like go over and they're like i don't care that is that's one of the best feelings when like a guest or especially their team, which this is their job, they'll be like they have to be out of this studio by one, no exceptions. And then it be like you know one o will roll around they having such a good time in the interview that they like whatever like even Tom Hanks back in the day just kind of like hung out for 15 minutes after and we talking about World War II history which one shows how good of a time they having and then two that their team is just completely lying and they have nowhere to be yeah that's true you find out that but he just drove himself right yeah Tom Hanks just pulled up in a Prius I love that That is really cool seeing how like people roll through to the studio. Sometimes it's like 20 people. Sometimes it's just them. Musicians tend to, but I think we get a lot of musicians while they're on tour. Oh. So that was the deal with. Wait in the van. Literally, yeah. Like if a musician like the Jonas Brothers were literally like embarking on their tour and this was like their first stop. That's funny. Which one, I think like Nick was having stomach problems and I was like, I can't ruin their show by making them eat their mom's taco soup from back in the day. Yeah, it's not going to be easy on the summer. But Noah came with a sprinter van. He had a big team because he's literally just announcing a tour, and that's the reason he's in L.A., right? He doesn't live here. Yep. And so they'll pull up with a big team. I think he was playing FIFA in the green room. Yeah, somebody set it up for him. I know. Second course. Second course. Second course. How did we pull it off? Oh, the Krabby Patty. The Krabby Patty. Yeah, so let's digest this one because he asked for, and I love this because the specificity is like actually what makes the show great, I think. As close to a real-life Krabby Patty as you can make. I've never seen an episode of SpongeBob SquarePants. I wasn't a fan either, but we have two kitchen people that are big fans. Yeah, we have two kitchen people who are big fans. and I've seen the Babish video how to make a Krabby Patty at home, but it always really annoyed me because anytime somebody made a Krabby Patty at home, they would just either make a veggie burger because the creator of Spongebob came out and said, there's no animals harmed because it's a good show and the characters are animals. Why would they be cannibalizing? Anyways, people just make a normal veggie burger and then they'd say there's a secret ingredient and it'd be like MSG or something and that'd be it, which is fine. But I didn't want to serve that to Noah Kahn, who's like an artist. I wanted to take our own very unique lens on it. And then Ash brought up the fact that there is an arcane, if not completely debunked theory that Mr. Krabs of the Krabby Patty is serving his own people to the patrons of Bikini Bottom. That he's grinding crab into the burgers because you don't see any other crabs. And there's one episode where he takes a bite of a Krabby Patty and goes, no, I know what I taste like or something or taste like me. again it's not also i can't stress this enough this is a cartoon rendering these are pixels and images there's nothing actually in a krabby patty but we decided to make it out of crab and and a little bit of shrimp to hold it together he didn't love it and then dye it brown to make it look like a burger and so it looks great it tasted i mean the texture was a little weird but the taste wasn't bad. It wasn't bad but if you're expecting like I love like a shrimp a ground shrimp and crab dumpling. That's wonderful and I love that in a sandwich. And we put like a remoulade on it. You know what I mean? It was the toppings. So there was like a specific order of toppings. There was an episode that shows that. So we made sure that we put all of them and I think it could have been too much. Yeah. Toppings were for like a beef burger. Yeah. If we would have edited that burger to be appropriate with seafood, right? You know, you have like a light little pickle in there, something kind of like lemony, crunchy. You don't want ketchup or mustard. No, the ketchup and mustard with the crab is tough. And Noah Kahn, a great sport, did not say that it tasted delicious. That would have been a lie. It did not. But I tried, you know, asking like, do you think this is a metaphor for the fact that, you know, these dreams that you have as a child when actually executed in reality as an adult. They're not as good and they're better left as a fantasy inside your own head. And he was like, no, dude, I just think this crab kind of tastes bad. It was a nice dungeonous. And I was like, that's fair. It was a nice dungeonous crab. Frankly, I wish he would use a crab from something else. But that's one of those things where, like, I don't regret any of that swing. Yeah. To me, that's so much better and so much funnier than just making him a burger or a veggie burger. I say this to the team, too, when there's, like, intention behind something. like you'll have something. And he said realistic, like real life. Yeah, he said closest to a real life. Yeah, yeah, yeah. So we're trying to find that happy medium, but. And also like I would rather take interesting than good in a lot of ways. If somebody just wants the most delicious burger they had. We made Dr. Mike the O'Shawella burger or the Four Charles Prime burger. Yep. That's, it's hard to get a burger that's more delicious than that, right? Like that's awesome. But yeah, somebody says real life Krabby Patty, we're going to make you some weird shit that's going to happen. We didn't put kelp in it. We did. Yeah, we thought about that. You wanted to put something in it and we were like scouring the internet. It didn't exist. Tony was like, I cannot find this. This happens sometimes. There was a product that I bought six years ago for the Fancy Fast Food Filet-O-Fish episode called sea fennel. It was pickled sea fennel and it was some sort of forage seaweed in a brine and we made a sea fennel tartar sauce and it was so good. And to Tony, I was like, yeah, just get some sea fennel. You're like, you can just get it on Amazon. And there's, like, no record of something called sea fennel ever existing. And I had to, like, go back to the Fancy Fast Food episode and be like, this used to exist. And now it just doesn't. It's been wiped from the earth. But it existed. We eventually found the link. Okay. And they're, like, out of stock for years. Got it. So, yeah, the sea fennel company is not exactly booming anymore. Yeah, no one's buying that product. We could have gotten weirder with the burger. We could have, like, if we wanted to, just used all underwater products and just given him a gross, like, crab and seaweed. Yeah. We thought about doing that. But we're like, let's give him something that could still taste good. Because they seem to enjoy it. And by they, I mean, like, the underwater talking cartoons. Fish and whales. They love a Krabby Patty. They love a Krabby Patty, yeah. And so they would likely be eating kelp and things that are under the ground. But there's also a squirrel down there. There is a squirrel. A squirrel. And the parents in Orange County, they tried to ban SpongeBob because the sponge wouldn't have sex with the squirrel. What? They thought that SpongeBob, the megachurch people, they thought that SpongeBob was teaching it was okay to have an alternative lifestyle, to live by yourself with your male best friend and your little pet snail and to not want to settle down and have children. And because the sponge wouldn't bang the squirrel, they got it canceled. taken off the air. There was also a pretty damning study that watching Spongebob was making kids dumber. Yeah. And I thought that was like overblown and then I actually like went to the original study and was like, oh no, it seems to... Yeah, one of my friends loved Spongebob and she's kind of dumb. Yeah. Do you think that's maybe a sort of like correlation bias though? Like you're dumb... So you watch Spongebob? So you watch Spongebob, Spongebob doesn't make you dumb. Yeah, that's true. You know what I mean? Chicken or egg situation. Yeah, that was a fun one though. What else is in there? Did we have other food in that beat? The shrimp cocktail. Oh, the shrimp cocktail. Dude, yeah. The St. Elmo Steakhouse shrimp cocktail from Indianapolis. Ash has had this multiple times. So it was nice that we could get her to try it. They sell it in the bottle. We just couldn't get it in time. Yeah, that's another reason why you start so early in the process. When we get the last meal, it's like if there's stuff that we can get shipped directly, if it's a specific kind of bread or whatever. Yeah, yeah. So I think we started by adding like two jars of prepared horseradish. And you got the extra fiery horseradish. Like the point of the shrimp cocktail is it's like almost a challenge. And it's like a birthright, like a rite of passage to eat the spiciest, most horseradishy shrimp cocktail. Which I like. I love horseradish. Same, same, same. But it was making it too bitter. And I'm six habaneros deep. Oh, yeah. You can't feel anything at that point. No, man. But it didn't taste good. So we ended up using fresh horseradish, which is, like, very nice. It's a lot sweeter than the prepared. Yeah, we got the – literally, it was, like, the extra hot atomic horseradish from the store. And, like, there wasn't any amount. I tried it straight from the jar. It was, like, a dud. Like, we got a dud batch. And then it was just making it whiter. Yeah, and so, like, half an hour before Noah Khan. And, you know, y'all, like, test everything to the nines constantly if there's, you know, a pavlova. Barbie Ferreira's pavlova is low-key the greatest dessert you've ever had in the show. I need more guests with pavlovas. Thank you. start making more. But you know, you're testing all those things you maybe haven't made before. There's no reason to think that you would have needed to test extra hot atomic horseradish in a cocktail sauce. Yeah. But then that leaves you like half an hour before Noah Kahn's showing up. We're like, we can't get this cocktail sauce nuclear enough and that's the point of this dish. Yep. And so we were like rummaging through the drawers trying to find like Wasabi powder. Wasabi powder. Because I was like, wait, American wasabi is just horseradish. If we have wasabi powder, we can just add that in and Tony tried it and it tasted terrible. It was bad. There was like green specks in it. And I'm like, I don't think this is going to work. And eventually you just – because I've like weirdly used a fair amount of fresh horseradish in my own cooking. And it's almost never potent enough. Yeah. It's always like weirdly mild. But the one that we had just was. It was nice. And it was sweet. It like wasn't making it taste bad. So there are last-minute pivots that we have to do. But we're constantly tasting and trying the food and making it the best as possible. Dude, it was really good too. And I was like shocked at how hot it was. because I was expecting to like have to almost justify why it wasn't. And he reacted too. Yeah. No, it got us, dude. Man. Can I just talk about Aunt Lisa's mac and cheese really fast? Oh, was that in Course 2 also? That was in Course 2. Oh, yeah. Aunt Lisa's mac and cheese. God, this is such a good last meal. Noah Kahn, you're a freaking mensch, dude. It was so well thought out. I know. I loved it. There's like a whole paragraph that his team sent about the mac and cheese and adding the scallion and bacon. Do you want to read it? Read it verbatim. Might be a fun bit for Josh to mention that the family recipe traditionally doesn't include the bacon or onions, but now Noah wanted to add that on top for this occasion. So the secret Birken Camp family recipe for— Birken Camp is his mother's maiden name. Okay. It sounds like a summer camp or something that you go to. Family recipe for mac and cheese is below, but note that we would never pollute our pure mac and cheese with bacon or onions. I actually just texted Noah to ask him if his Aunt Lisa has made that for him specially, and he said no. But I want that on top. So, okay, fine. The recipe, if you can call it that, is as follows. You just basically take macaroni cubed up, no, cabot. Vermont cabot white cheddar. White cheddar. Cube it up, put it on, add milk and, like, butter, and bake it off. There's no like cheese sauce or anything like that. No, this is a loose and rustic Vermont mac and cheese. My favorite thing is wading into family recipe drama. Yeah. In last meals, which is hilarious. There always is some drama. I know. Noah literally just said like, my aunt Lisa's mac and cheese, but add green onions and bacon. And we're like, oh, okay. Yeah, sure. Easy. And then we get this whole paragraph that's like, nope, this family does not support this. and as we're like talking to him he's like oh yeah Lisa's gonna be so pissed but every time we eat her mac and cheese I'm like man I think it's gonna be better with bacon and onions and then we taste it he goes yup this is better and that was awesome it was a delicious mac and cheese it was good that's actually how my Pama used to make it my Pama my sister couldn't pronounce G's so instead of grandma it was Pama she's dead now that's not cute was this a New England thing Is that how New England is? Is Maine New England? Well, people say it's – like, people cut it off at Boston, I feel like, in, like, Massachusetts. Yeah. But, yes, it's New England. I also made – It's not Canada. I also have to apologize to people of Massachusetts. I really fudged up in the British – the episode that we shot with Ben Eberle and Sorted, where we were doing, like, regional foods. Yeah. I called Fall River, Massachusetts, River Falls. Oh. Which is a city in Wisconsin, because I almost went to University of Wisconsin River Falls randomly as a feeder school at University of Minnesota. Complicated. I didn't almost go there, but that's why I had River Falls on the brain. And then I said that Fall River is 50 miles north of Boston. It's 50 miles, like 35, 40 miles south of Boston. Because apparently north of Boston is, I don't know. We had a lot to do that week. Were people upset, the New Englanders? I don't know if they were, like, upset. They also said that we made the chow mein sandwich wrong. Oh. That's what I mean. I don't know. We disappointed all of Massachusetts. and we will disappoint you again. We're not apologizing to New Englanders. We're not apologizing to a mass hole. I saw the original chow mein sandwich. There was a whole thing on it on YouTube and I copied it. Don't come at me. Oh man. Okay, course three. Course three. Course three is where it gets fun. Hippie's Breakfast. Course three, Hippie's Breakfast from Strange Darling. a wonderful indie horror suspense movie made in, I believe, 2022 that none of us had ever heard of. Did you watch? I was trying to stream it, but I didn't know where. Oh, really? I didn't want to pay for it. Yeah, I think I've paid $3.99 for so many obscure things, and I've never billed Mythical for that. That's coming out of my paycheck. I'm going to invoice, write, and link directly for like $140 over the last eight years. It's pretty good, actually. But yeah, Strange Darling. I think I just got it off Amazon it is a really jarring psychological thriller that is they say it's like a murder a murder mystery or whatever told in six parts but the way that they've done it is they've jumbled up the chapters so it like starts with chapter four then goes to chapter two then to chapter five then to one then to six and so it like is a really cool storytelling device but anyways there's a point where two hippies up in, I think, Oregon are enjoying a lovely breakfast. It's played by Ed Bagley Jr., fantastic actor, and Barbara Hershey, I think her name is. But anyways, he's just cooking breakfast for his wife in this serene little Oregon town right before the killer shows up, and he cracks, like, three eggs into two whole sticks of butter and then fries sausages in whole sticks of butter and then adds pancakes to this just boiling vat of butter. Yeah. And then flips them and then stacks like pancake, sausage, eggs, more raw butter, pancake. Did you get the berry compote? Sorry, I forgot the berry compote. Blueberry compote out of a can on top of the butter the eggs and the sausage then another pancake then syrup then whipped cream Yeah And then served with a giant bowl of strawberries and two cups of black coffee And that's it. Yeah. It was a lot. It was a lot. And like for that plate that you see on the table, we could have not used all that butter. But you did. We did. That was his fantasy. Yeah. That was his last meals. He wanted to eat that thing that he just saw on a screen on a very unnerving. This wasn't like he wanted to eat the Ratatouille from Ratatouille. Yeah. This is like an indie movie that he saw several years ago and went, I'd be so cool to have that. And we got to make it for him. And not only that, in this scene in this movie, they then do a puzzle together. And then the killer shows up the door asking for help. and so I ran around this morning asking like people in the art office like hey do we have a puzzle that's almost finished I'm trying to do something weird so we end up getting like a puzzle of Rhett and Link's faces I think and we fly in a puzzle and I go Noah if you want to complete the scene of this movie we can finish this puzzle together and he goes okay that'd be awesome and he starts doing the puzzle enter Ash we have Ash covered in fake blood and her hair all messed up and she starts banging on the sound wall going, help, help. Because in the movie, as they're eating this breakfast, you know, the killer's there and she's begging for help. And then Ash kind of floods in like a whirling dervish into the scene and starts screaming. And then I immediately say, Noah, in your song, Everywhere, Everything, you say you'd be bad in a horror movie situation because you move too slow and you trust too fast. What are you doing in this situation now? And I don't even think he heard the question because he was just laughing so hard. he like was actually like it spooked him he didn't know what was going on I think it spooked him yeah yeah yeah and then in the movie they have bear spray and so we gave him that was why we gave him the spray bottle of water I said here Noah use the bear spray okay and he goes I'm so sorry I'd normally never do this and he sprayed ash in the face I didn't know if it was supposed to be a gun no it was bear spray yeah that's nice so um I think that bit really hit yeah I think people love that one yeah Ash was like ready to go to. Perfect. Yeah, the morning of, because I'm like doing research. I didn't watch the movie until the night before because I'm doing all this research. I'm listening to, if they send me sample songs from an album, I'm listening to that and I'm trying to like, you know, get questions that are appropriate to the thing that they're promoting, right, and the thing that, you know, it kind of means a lot to them. And then I'm going through biographies of their life, reading profiles and stuff like that. And then by the end of it, I'm like, all right, cool, I can finally sit down and watch this movie. and then turns out it's like not I thought it might have been like his favorite movie yeah and that he you know watched it a time in his life where he felt vulnerable in this movie he was like no I was stoned watching that one day and I saw the food and I was like damn I want those pancakes I love that I love that too I have to have all this meaning behind it and it's another one of those things like I'd rather take that extra effort and take that huge swing yep because even if it doesn't connect on that level we have such an awesome stupid story of Ash you know kind of jumping in and doing that. And that was awesome. Was it good? Or did you have a heart attack after? That was actually one of the most disgusting foods that I've eaten on last meals. It was so gross. It was so gross. It was so sloppy. If you took the, I was going to say if you took the eggs out of it. Yeah. Because I just like hate maple syrup and eggs. Yeah. I love ketchup and eggs. I love maple syrup and pancakes and pork products. No, I agree. When the eggs touch it's gross. But not only that, I'm like so many times I'm locked in to asking a question. You know, there's a lot of kind of vulnerable questions. And, you know, if there's like fries to eat or something, yesterday in the episode, I was just constantly stress eating fries. Yeah. You grab a fry and eat it. And so I'm kind of locked in asking a question. I just take a bite of what I thought was like eggs. Yeah. But it was just cold butter. Yeah, there was cold butter just on. In the movie, there's cold butter on it. Yeah. And so, yeah, I got a whole bite of just like cold butter and like a little bit of egg yolk and blueberries. No. And I'm just like. That's gross. oh he loved it though man he was like truly the perfect guest and his team was so cool too like sometimes it's people have a big team it's a little bit unnerving because you might have people giving notes or whatever three hair and makeup artists coming in to fix stuff but like even his hair and makeup artists you know were coming in and they were like commenting on the food I think I tried to flip a shrimp into one of their mouths at some point did you? yeah I tried to flip a shrimp into his mouth and it landed on this nice sweater that he had on. Yeah, I saw that. And a stylist that, again, he's on tour basically. He's at a songwriting camp. A stylist comes in and is cleaning it. I'm like, I'm so sorry. She's like, no, it's hilarious. I'm like, can I flip one into your mouth? She's like, yeah. That's awesome. But yeah, no, his team was super cool and into it. I like when their teams come because they like to eat the food too. It's less leftovers. Yeah, often Annalise will get a stack of plates and then they're just munching in the corner all of the stuff that you guys didn't eat. Well, one of the coolest experiences we had was it was actually Joe Jonas' publicist. It was the first time that he'd been in the office during Joe Jonas' last meal. And then as Joe was leaving, he goes like, hey, can my brothers come on the show? I'm like, you mean like the Jonas brothers? He's like, yeah. I'm like, okay. And then sure enough, a month later, they're on the show and this same publicist who is actually the founder of this company is back in the building. and he's like been back two or three more times after that with other clients. And one time, I forgot who it was, but another person from his team was like, Jeff, you're normally not here for these. And he goes, yeah, I know, but I heard it was Mythical Kitchen, so I'd like show up for the food. I love that. I know, that's sick. Yeah, we're actually making the food good. I swear. Pop in, man, come get a free nosh. His, like, I don't know who it was on their team, but they like pulled Tony aside and was like, we want Tony to come cook for, like, Kevin. Really? Dude. But I don't think he ever hit him up, but. We should follow. Yeah, we've, I feel like those are the things that we should follow up on more, and we should figure out a way to do that. Because we legitimately have gotten, Kelly Rowland, I think, would have actually hired y'all to come. I would have quit my job. You should have. And I'd just go cook for Kelly Rowland. Well, I mean, don't do anything rash. Like, tell us what the offer is, and we'll see if we can match. Okay. Play your cards right. That's fair. But I'd like to live in her house full time. Yeah, that's the thing that I guess we can't give you. Yeah. You move Alex in? Like, what do you do? I don't know. Long distance? You can do with... You'd rather long... Whatever. It's Kelly Rowland. Final course of Noah Kahn's meal. Kmart. This is the Kmart G-Cake. Didn't get it from Kmart. Did not get it from Kmart. Got it from Costco. We're, like, trying to, like, look up, like, what kind of vanilla extract Kmart used to use in their G-Cake. Yeah. It was really hard to find because people didn't take photos or like talk about. Was there like a Reddit then? I don't know. There was like one photo that I could find. So it had like Oreos around it. There was like happy birthday, Jacob. We didn't put that on there. But I know that you have to like make a call. Like we try to make everything homemade. But I know that a store can make a store-bought sheet cake better than we can make a store-bought sheet cake. Yeah, and also like the chemicals are going to taste the same, you know what I mean? Yeah, exactly. So we sourced it from Costco. We asked them, can you put the Kmart sign on the cake? And they're like, no, which makes sense. I understand. I'm like, but they're closed. I like how Costco won't do two things. They won't put a slur on your cake and they won't put another store's logo on it. Even if the store's gone bankrupt. Yeah. I didn't even know that you guys legitimately asked Costco. Yeah, I was worth a try. You'll never know if you don't ask. That's a fair point. And then this happens anytime somebody has a cake, it's now become a thing where mostly V because I think V is the best artist. Yeah, she is. And so V will come up and be like, hey, is there something you want written on the cake? Something that can be like special and personal. Like for Caleb Heron when he had the Chantilly cake. Yep. We wrote, like, sorry, Mr. Beast, because Caleb Heron was voted as the number six most influential creator in the world over number seven Mr. Beast. And there was a whole stupid feud, and that was such a fun moment. And then at the last moment for Noah Kahn, we kind of figured out what the Kmart was in reference to. So we wrote The Intersection Got a Target, which is from his song that he drew from. And that was really cool, man. He just loved that. Do we have anything else on that beat? No, it was just the cake. Good way to end it. That was a great way to end it. Yeah. What a spectacular last meal. At some point, he was like, oh, wait, was I allowed to ask for alcohol? Oh. And we communicated all these things. And I was like, yeah, man, anything you want. I was like, we can also just get you something right now. And he was like, no, I got to be a professional. That's fair enough. We always have beer stocked up. I think that's the Jonas Brothers rule. Yeah. Because they rolled in. They didn't put alcohol on it. Even though like Joe on his original meal, I think he had like a cocktail on it. I can't remember what it was. Yeah. But anyways, they came in. They were like, hey, not to be a bother. They were all so nice. They were like, not to be a bother, but like, you guys got any beers laying around? And we like immediately scrambled and found like beers left over from like a party. Probably from Post Malone when he asked for Bud Light. All of us have like desk beer. we don't drink it on the job but we usually use it for like batters or things like that but oh man and thus concludes Noah Kahn's Last Meal me freaking Julia Julia had to go in the other room while I was watching Strange Darling because she really doesn't like horror movies and it's not even a horror movie it's a suspense it's a little bloody but yeah yeah that was that was an awesome Last Meal I love the show that we make and I'm so proud of all the stuff that we pulled off on it. Me too. I'm proud of you. I'm proud of you. Thanks. Learning a new language is one of those skills that actually sticks with you and it's incredibly satisfying once you start recognizing words and understanding conversations in real time. 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That's unlimited access to 25 language courses for life. So visit rosettastone.com slash hotdog to get started and claim your 50% off today. That's right. Go to rosettastone.com slash hotdog and start learning today. Or in French, aujourd'hui. All right, Lily. We've heard what you and I have to say Oh wait, sorry, can you start over? And now it's time to find, you don't even need to say anything And now it's time to find out what other wacky ideas are rattling out there in the universe It's time for a little segment we call Opinions are like casseroles She even knows the jingle Hey y'all, love this show Joe, Nicole Big congrats on the baby Congrats on the baby, Nicole Thank you Greg in Philadelphia here. Go Birds! I just want your thoughts on whether 2026 could finally be the year of the fried fish sandwich. Nope. Chicken sandwich, while delightful, has spent way too much time in the spotlight. And I'm tired of the fried fish sandwich being maligned to fast food establishments and nowhere else. So let me know what your thoughts are. Thanks. Bye. I'm Googling 700-year-old economic rivalry. What? Talk to him. He's saying that the fried fish sandwich is going to replace the fried chicken sandwich? Well, he's asking if 2026 could be the year where it does. Because the fried fish sandwich has always been relegated to, like, fourth or fifth on the depth chart of a fast food place. After, like, chicken burgers. Chicken sandwich is now overtaking burgers. and then even going into like nuggets and then like, you know, weird alternate things like a teriyaki bowl. You know, Jack in the Box still kicking with that one. And then the fried fish sandwich. It's all just sort of like downwind. I love fried fish sandwich. I do too. But from fast food restaurants specifically? I don't order it. I mean, I do love a Filet-O-Fish. I'm not going to lie. I think Filet-O-Fish, Filets-O-Fish are great. But I'm not ordering. I'm ordering a Big Mac. What if though like the economics of it got to the point where Big Macs are already something like $6, $7 It's expensive It's expensive now Filet-O-Fish Fridays I think are they still two for four, two for five? I don't know See I don't get them So the thing I was googling was why Catholics decided that you can eat fish on Fridays but not meat and I thought it had something to do with the papacy's rivalry in the fish industry with the Hanseatic League oh gosh and so but anyways but like think of something though the fact that like one pope hundreds of years ago was like hey Catholics can't eat meat on Fridays you got to eat fish which I don't think is like forgive me if I'm wrong like a direct poll quote from the Bible I don't think that ever really happened um but I think it had to do something with like protecting the Italian fishing industry. Oh. But the fact that that happened hundreds of years ago, and then to this day there's a Filet-O-Fish Friday deal at McDonald's is a pretty freaking cool thing. So a lot of history behind the fried fish sandwich. And I really like it. And there's a lot of people who are like, don't eat fish from fast food restaurants. They're not fileting a Branzino in the back fresh. You wouldn't want that. I want it to be frozen. That's safe. Frozen is safe. It means it stays fresh. I want that to be a frozen puck that they just toss into a deep fryer and then put in a bun and it's delightful. You don't want 15-year-old Kyle in the back trying to break the hacking out of fish. No, no. Kyle got affected by the Adderall shortage, and so he's not focusing too well these days. And the TikTok's scrambling his brains. You don't want him, yeah, working with any raw product. No. No, you want Kyle hucking a disc of fish into a fryer. Yeah. You know? And that's great. I don't think though I don't think it can ever create as big a demand as chicken I think I feel like I know too many people that have an aversion to fish and I don think it ever actually has a shot To overtake it I think it always going to be a kind of second third tier i don know i thinking about like my dad my dad like arby and long john silvers were his favorite fast food restaurants the man loved roast beef and fast food fried shrimp and fish yeah surf and turf it's like literally yeah and i don't think a younger generation can be convinced of that yet yeah i feel like i'm biased because i I love fish. Yeah. And, like, even coming from Maine, I know that's my personality, but, like, I'm picky on fish, but I've learned to like a fast food fish burger. Arby's fried fish sandwich, great. Carl's Jr. did an IPA battered fish sandwich. That was fantastic. Greg from Philly, I'm there with you in spirit. I just don't know that we can convince the rest of the world. That's fine. More for us. Hey, Josh, Nicole. Hi. I have been having this conversation with a few friends of mine. You got some having friends. We were talking about cleaning chicken. We have been talking about, I come from a very white background. So cleaning chicken, which is not something I'm accustomed to, but they're from more of a Latino, Latina background. They're used to it. And I heard a chef mentioning that not a lot of Michelin star restaurants actually wash their chicken. But on the flip side of that coin, a lot of these restaurants are actually Eurocentric. So I'm curious what you think. And do you think the washing of the chicken would also change the flavor of the chicken? Thank you so much. Love your stuff. this the washing chicken thing is one of the more culturally nuanced debates that we currently have in the food industry and i find it and never-endingly fascinating i mean i like to take dished on soap pump it on there some people do that dude there's videos i don't know if they're they've all been jokes they might have all been jokes feel well but i've seen people like pour a little tiny bit of bleach into the water when they're washing chicken. No, don't drink bleach. Do not drink bleach. However, as a survival tactic, this is real. If you put a few drops of bleach into, say, water that you think might have giardia in it, it is actually safe and does purify it. I'm not advocating that, but I'm saying it's a very weird nuanced conversation. Do not bleach your chicken. But When we're talking about washing chicken, I believe he's right when he says most white people, most Eurocentric people do not wash their chicken. And most Michelin star restaurants, if they're not Japanese, are generally Western European centric and don't wash their chicken. There is also no scientific evidence that says that washing your chicken makes it safer. there are some studies that indicate that if you wash your chicken under running water in a sink, you spread bacteria, but it's also very easy to wash your chicken in a way that does not spread bacteria. So both sides, if one side is saying it's gross if you don't wash your chicken because bacteria, and then the other side is saying it's gross if you do wash your chicken because that spreads more bacteria, I think both of you are severely overreacting. This is merely a matter of personal preference. And then when we talk about the cultural aspect of it, some people think it has to do with, you know, America was the first nation that like got refrigeration on a mass, mass scale. Even Europe lagged way far behind. Shout out to B. Wilson in her book, Consider the Fork, talks a lot about that. And then developing nations, if you're even looking into like Puerto Rico, Dominican Republic, a lot of Latin America, a lot of, you know, Africa and the Caribbean didn't have refrigeration as much. So you had to use other methods to, say, make sure your meat was fresh. Like for a lot of Caribbean cookery, washing your chicken actually means vinegar and lime. You'll actually take lime or lemon and you physically rub the flesh on the chicken. I like that. And the thing that that does is it makes it taste like limes, which is awesome because lime and chicken is a great combination. You know, vinegar washing your chicken is going to impart a flavor into it. Yeah. You know what I mean? Or, yeah, if you're taking, like, bones and you're making some sort of soup and then you're boiling, letting it come to a boil, getting all those impurities off of it. Yeah. That's, like, washing it and then resetting the water. Yeah. So it's different. So that's effectively, like, a blanching technique, right? Like, that was one of the techniques. Like, I forgot who I was reading. Somebody was talking about, like, red braised pork, like red braised pork belly, a Chinese dish. and like so much of western cookery let's say french cookery is like if you don't sear your meat first you're not going to develop any flavor and it's like that's not true you won't get that flavor of seared meat but do you always want that flavor of seared meat yeah exactly the dish that really kills me watching people like sear off the meat first is birria because that is originally a dish where you take a whole goat and you rub it down in a spice paste and then you wrap it in, I think, magi leaves, the agave leaves, and then you steam it in a pit for 12 hours. There's no mire on that. There's no mire. There's delicious steamed goat meat, right? And then you see, you know, chefs on TikTok and a cast iron searing off, you know, their beef chuck before, which is still a delicious dish. But to say that the other one doesn't have any flavor is like a weird bias on it. So I think everyone in the chicken washing camp needs to settle down, but it does speak to the fact that food is so much less about what we do and what we eat and so much more about who we are. It's about our identity, which is really interesting. I read a book called Revolution at the Table. I can't remember the author right now. I'll look up in a sec or we can just put his name in like a chyron right there. But he said he was inspired to write this book because he heard stories of American prisoners of war in the Korean War that intentionally starved to death as opposed to eating rice. Because they were like, we are Americans. This isn't what we do. I would rather die an American than eat your rice to nourish my body. And he was just so affected by that, that he was like, food is such a big part of our identity. That's some pride right there. That's crazy. Yeah, it's a thing. And like, you know, there's stories throughout the world like that. Like the reason that Gustavo Arellano writes about, I feel like I'm a f***ing walking Wikipedia over here. You are. Gustavo Arellano writes about this in Taco USA, How Mexican Food Conquered America, about one of the reasons that wheat, like flour tortillas exist, is that in northern Mexico, there's a Spanish governor that thought that corn made people weak and lazy, and then rice made people meek and timid, and then wheat. Wheat was the food of conquerors. So we need to take your food that you would make out of corn, the tortilla, and we need to make that out of wheat because the Spaniards are strong. And like, you know, early weird attempts at race science. Like food is so intense and people's beliefs about it. And now at least instead of that, we get people just like screaming at each other on TikTok about washing chicken. And everyone can just sort of calm down. You take the good parts that you want. You can leave the bad. I mean, I feel like if you're making a bag of chicken at home, taking it out of the container. Like I don't wash my chicken if I'm just making like a chicken breast or chicken thigh. I'm not dead, and I haven't gotten sick from it. So I'm evidence. You're evidence. All bacteria cooks off, InstaKillTemp is 165 for any bacteria. 120 for you. No, not 120 for me. No, it's more – I'm not getting into this again. I'm not getting canceled. Do we have time for one more? Yeah. Let's do one more. Controversial opinion. Uh-oh. I don't care what shape the pasta is. It does not affect the flavor. No, I disagree. until you put the sauce on it. Hell yeah, brother. No difference between angel hair, spaghetti, fettuccine, linguine. They all taste the same. He's right that this is a controversial opinion. This is a good one, though. Did he say before the sauce? So just like straight up? Yeah, I think he's arguing that the shape of the pasta doesn't matter. It's merely the tastiness of the sauce. Like you could take any tasty sauce and put it on any tasty pasta and that's going to be a good dish. Yeah, I don't agree. You agree with him? I don't actually agree, but I'm trying to think of the cases in which I would disagree the strongest. There's a couple that like due to the way the pasta holds heat. Yeah. So like carbonara for instance. carbonara works with spaghetti because you're using the latent heat of the pasta to cook the eggs right and so if you ever tried to make carbonara with like a penne or something no i i've tried it before um you know i have penny laying around you always got bacon and eggs and some cheese so might as well but like literally when you take the hot spaghetti which is how i make carbonara i'll take it generally right out of the pot put it into the eggs and the latent heat of that will cook it penne doesn't hold heat like that because spaghetti like nests right So if you were to, like, drain penne and stick your hand right into the hot penne, it wouldn't burn that bad. If you were to stick your hand into a nest of freshly drained spaghetti, you're burnt. Right. So it holds more heat so you're able to actually cook the sauce that way. But also, like, yeah, it's still fine with penne, you know? I don't know. He's even referring to all strand noodles. Yes. So, I mean, but even, like, angel hair, that is, like, to your heat comment, it's going to be a lot hot. Angel hair holds it differently, yeah. Yeah. but like what dishes do you think it would actually make a difference because like linguine with clams for some reason is the default that sounds so good right now but so does spaghetti with clams okay I agree spaghetti aglio olio versus fettuccine aglio olio fine if we're comparing spaghetti and linguine that's but like if we're comparing like penne and linguine there's obvious but what about like penne versus like rigatoni or something or penne versus ziti. It's the way the sauce holds. The noodle holds the sauce. But what noodle would you want to hold sauce? So, okay, so for instance, like a big-ass rigatoni rigate, right, with the ridges in it. You saute that in like a vodka sauce and it really gets in there. I agree that that's better than like a mostacioli, which is like a smooth, smaller tube. It holds the sauce better. But then what would you use that mostacioli for that you wouldn't use a penne rigatoni rigatoni for? I don't know, but whatever they serve. That might just be a worse pasta. I think they're thinking about it, you know? Like, there's some intention behind it. I know most Italian people are like, there are certain pastas and shapes to be used, you know, with certain sauces. Yeah. And I'm thinking about, like, a really chunky thing. For instance, like a norcina. What's that one? Or maybe like a la norma. I don't know. Something with like some chunky sausage and like chunky sausage, like broccoli, raw, garlic, pasta water, right? Something like if you were to do a spaghetti with that, with the chunky sausage, it doesn't work as well because the spaghetti won't, the sausage won't like infuse through the nest of spaghetti. Yeah. A bolognese will because it's finely chopped meat, but like chunks of sausage in it, it's a little bit more rustic. Yeah. You're getting weird bites. Whereas you have like a chunky pasta, like a cavatelli. You know what I mean? that makes sense. You're kind of going chunk for chunk. Chunk of brock. Chunk of sausage. That's fair. Even from like a strand noodle perspective, like if you think about a bucatine, like it's also the pasta to sauce ratio. Yeah. But like, there's like bucatini alla matriciana, which is like the spicy, or not pancetta, what's the other one, guanciale tomato sauce. I don't think there's any reason that that should be served with bucatini as opposed to spaghetti, if not For just like pure regional tradition, which is fine. Yeah, I agree with that. Also, even bucatini means different things to different people. For some people, bucatini is the spaghetti with the hole in it that you can suck through like a straw. For some people, bucatini is just a thick-ass spaghetti. For some people, chitara is just like a spaghetti that's been pressed through chitara guitar strings. But it's like a kind of square noodle almost. For some people, chitara is just a thick-ass spaghetti. We have one upstairs. Yeah, have we used it? I feel like we tried using it and it didn't work. I've never used it since I've worked here. I think we, like, got it once and it just, like, didn't work at all. And we're like, screw it. We're buying it. Okay, maybe I'll sell it on eBay. But, yeah, I don't know. I think you are – you're neither right nor wrong. And if I wasn't so scared of Italians, I might agree with you more. You're a little bit – you're more wrong than you're right. Do all the shapes need to exist? No, but it – that's all they have. All they have is pasta and, like, tomatoes. They're going to come after me. They have a lot more. You get a northern Italy. You get the vitello tonato and all that. the Milanese, the Osobuco, you know, your favorite. But, like, I don't know. I feel like you will go to so many Vietnamese restaurants. As far as I understand it, pho refers to the actual cut of the noodle. Like ban pho is what the noodle is called. But you'll go to so many Vietnamese restaurants or places that are just serving pho. And, like, to me, ban pho is, like, kind of a flat noodle, almost the size of, like, linguine. Yeah. But you'll go to some restaurants that are serving, like, very thin, like, boon noodles inside their pho. You have an option usually sometimes. Yeah, you'll see either, like, flat wide or whatever. But then I feel like Italian restaurants, I don't know, they've codified things. The Italians or the vans? The Italians. The Italians. Okay. They've, like, they've made up so many names for all these, you know, you get a spaghetti that looks identical to another spaghetti. and people are like, oh, this is chitara, this is peachy, this is, you know, whatever. I don't know. It's interesting. And then in LA, like, they're making pasta shapes too. Just kidding. I don't know. They're using weird, obscure terms for it. Yep. You know? But it's fun. I do like it. Mandili di setta is my favorite. Mandili di setta. Mandili di setta. All right. Well, that's about all I have to say about that. Lily, you got anything you want to plug? No. No. Yeah. Have you gotten a sponsorship from the main board of tourism yet? I should. You should. I should reach out to them. Main board of tourism. Please hit up Lily. What's your middle name? Habui. Habui Barola. Thank you. Oh, and thank you for listening to our podcast. Oh, it comes out Wednesdays. It's on a channel called A Hot Dog is a Sandwich. It's wherever you can find podcasts. We have a number that you can call. It's 1-833-DOG-POD-1. 1-833-DOG-POD-1. Great. You got yourself. See y'all next time.