Dunkin' vs. Starbucks

This, this, this, this is Mythical. America runs on Duncan. Man, I think it's more like a slow, despondent shuffle on Starbucks. 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, the show we break down the world's biggest food debates. I'm your host, Josh Scherer. And I'm your host, Nicole and I. And today we're about to get all messed up on Dunka Chinos, bud. Do you like apples? I didn't get a single Dunka Chino. We ain't got no Dunka Chino. How you gonna go to Dunkies? I'm sorry. Not get a Dunka Chino. I don't know what I accept that. I think I got, I did not get a Dunka Chino, but I did get a Dunk of something. You got a... You know what I mean? I got a Dunk of something. So we're doing Dunkin Donuts versus Starbucks, which is something I've never had side by side before, but they do. Why would you ever, when you're going to one place, why would you go to the other? I've never willingly, I've willingly, but never excitedly and purposely gone to a Dunkin Donuts. They've always been like there in a time of great need and despondency, as you said earlier. Well, why not? Well, let me tell you, we never grew up with Dunkin. Like it never came to the West Coast. It was very, very recent. Never, they came over to the West Coast. The only time I went excitedly and hopefully was the first Dunkin that opened in LA. And where was that? I think it was the first, it was the first or second, but there was one that opened in Atwater. It was gonna be sound like the California sketch in Atwater Village. And then there was one very briefly in like maybe Santa Monica. Hmm, okay. Maybe when I was in college, but it was like so rare. It was like, oh my God, the first, it was like when the first Raising Canes came to, so in California, it was like, holy crap. BFD. BFD. And I went into Dunkin and I like, I remember getting like a donut and a breakfast sandwich and a nice coffee. And this is messed up. This is all messed up. And Dunkin, if you want to support the show, we'll still be here, but it was just sort of the worst version of all three of those things that I'd maybe ever had in my life. Oh, that's brutal. Like this is a below, way below average from any local donut shop, way below average breakfast sandwich from even like a McDonald's. And then the iced coffee was not only not up to even Starbucks standards, but I would rather just have like a McCafé. I, let me tell you, I've always loved McCafé's and I've been saying that for years. You really have? You didn't know that about me? No. You know so many things that you don't know that I think McCafés are delicious. What do you get at the McCafé? I get an iced coffee, one cream, one sugar. I did not know. I've never seen you drink a McCafé iced coffee. Well, you're not noticing hard enough. I apparently, no, you're, when's the last time you would have walked in here with a McCafé? Like a week ago. No, you did not. Yes, I did. No, you didn't. Can you confirm this? We've had, can we check the security cameras? Stop it, I promise you. So Steve McColl's walking here with a McCafé. I get a McCafé and then sometimes I get a McGrittle as well. I know you don't like, you don't like McGriddles. You hate McGriddles? I am not a McGriddles fan. This makes me sound like a curmudgeon. I, he's right. You and my husband both hate McGriddles. Why does your husband hate McGriddles? I think it's the artificial maple taste makes him feel sick. Yeah, yeah. It kind of smells like gasoline. It's that mixed with the sulfur of the eggs. I would like- Oh, I love the sulfur-y eggs! I would like the McGriddles if it was, and they have this, if it was just like sausage. I think like a two sausage patties shoved inside those little stupid pancakes. But then to stop breakfast anymore. You need the egg to, okay, we're not even debating McGriddles right now. We shouldn't be talking about this. This is important to me. But I will say we did get breakfast sandwiches from both of these places. I found out why eggs are sulfur-y by the way. I was wondering, because we were cooking with Kala-lemak, Kala-namak, Kala-namak, Kala-namak, black salt, sulfur salt that tastes like eggs. And there's something like the cooked protein in egg whites does just contain like, I don't know if it's hydrogen sulfide, but then the way it interacts with the iron in the egg yolks. So that's why when you like really overcook a hard boiled egg, it smells extra sulfur-y. And you get that little green-ring. That's literally ferrous oxide. It's oxidized. It's like almost rust. Yeah, isn't that cool? I'll always love like an overcooked hard boiled egg though. They remind me of my childhood. I can just eat them infinitely. Me too, me too. Okay, what do we got here? Okay, so we have sausage, egg, and cheese, breakfast sandwiches. They're both muffins, which is important. I never reach for a English muffin breakfast sandwich. That is exactly what I reach for. I think this is the best. Did you think we didn't? Whenever I look in the mirror, I'm like, wow, I really am so similar to Josh. I'm just gonna tear this in half like a beast. How are you feeling about this English muffin? I will say the one from Starbucks. Let me feel the Starbucks one. Not as many nooks and crannies as I want. And I'm not looking for perfection here, but like these all have to measure up to McDonald's because the English muffins at McDonald's, Can I rip this in half? Please, are like spectacular. The sausage McMuffin with egg, what do I call it? Sausage McMuffin with cheese and egg. They never came up with like a short enough name for that sandwich. It's not a short, it's not. They have the Egg McMuffin, which has ham on it, and it's just Canadian bacon. Don't love that. Don't love Canadian bacon, never did. It's significantly less good. That was originally supposed to be an Eggs Benedict sandwich. Really, was it like a holiday? It was like how it started at McDonald's. Yeah, and they were like, this is just too sloppy for people to eat in their car. Yeah. And so I replaced it with cheese, but sausage McMuffin with egg. Okay. Is that what they call it? I can either confirm nor deny, but Logan can Google it for us. Anyway, sausage McMuffin with egg is to me like the greatest breakfast sandwich of all time. Cheese. Is that an artificial butter note I taste? Could be real butter. That's really good. You think so? Yeah, I'm really. There's something about the English muffin that I'm like not. It's sourdough tasting. Yeah, yeah. The English muffin has a sourdough note to it, but I don't think they're doing sourdough English muffins. I think they're just using citric acid and prayer. Starbucks a little bit has that like Trader Joe's effect. What do you think that Starbucks? Stayin' more. You think, you like, that's the most animated I've seen you about anything in a while. I thought our relationship was dead. No, Starbucks has a Trader Joe's effect where you kind of have this memory of it being at a certain class level. Like I still consider Starbucks to be like a little bit fancy because when I was growing up, it was like, oh my God, this is the expensive coffee shop compared to your local generally Cambodian owned donut shop. Starbucks was this kind of, literally the idea of gentrification. It was something where you would get a pastry with maybe cardamom in it and it was like, oh my God. And you would sit there for a long time. It wasn't just a grab and go situation. You would put, you would open up your laptop. And that was the idea behind Starbucks. And Starbucks really revolutionized that game in terms of like turning that style of cafe into like a nationwide chain. And so even their food offerings, I think of them as being like a little bit healthier. They would have like, even in the grab and go section, they had like kombucha before anybody else had kombucha. I always remember their protein boxes. I remember I was location scouting with a girlfriend of mine that was a culinary school friend and she was the only person I've ever seen actually reach for a protein box. And I distinctly remember her eating it throughout the day. And I'm like, this is class. I'm like, this is a working woman's lunch. You know what I mean? And it totally established that. And Starbucks was also the place for a working woman's lunch in that way. Absolutely, it was like Pret. It was like Pret Amanger. We never, yeah, but we never had that. Yeah, yeah. But that was kind of our version of Starbucks. It was like, this is where, if you're like a cool young business woman on the go, yeah, grabbing a lunch at Starbucks is like the place. And Trader Joe's, I think same thing, where we kind of think that their products is being like higher class and healthier despite the fact that they could be made in the same factories as big box stuff. It's all vibes. It's all a vibe based situation. How do you feel about the English muffin on the go side? This is not an English muffin. It's not. It's not an English muffin. What is it though? So the English muffin Starbucks is, it feels like somebody made it. Like if I were to make an English muffin from scratch, which is a really fun process. It's fun. It's a yeasted bread that's just cooked on a griddle. It's nice. Fascinating. I never knew English muffins were made that way until I saw a video of them being made that way. I know. Cool. Anyways, no, that is artificial butter on the Starbucks one. I knew it. But the Starbucks one has this like nice crusty chew to it, not in an obstructive way. The Duncan one tastes like pure azodicarbonamide. Are you talking about the installation in mattresses? Yeah, correct, correct. It's what's a foaming agent. So it's used to make the installation in mattresses fluffier. I can literally taste the mattress. That's what it is. Same, same. Do you ever see how it works in bread? Like if you get bread that's just like way too fluffy and you're like, how did that happen? And it's like uniform holes. They use what's called a foaming agent. Oh my gosh. It literally also the way that the crumb melts on your tongue, it like disappears versus the Starbucks one. You have to chew through it. I like the chew. I need the chew. I think if I'm eating an English muffin, I need the chew and I need the nooks and crannies. And I do get that from the Starbucks side. The Duncan's, it's more, the Duncan's side is more of a breakfast sandwich. The Duncan sausage is wetter. I'll tell you that. And it's also better seasoned. It's thicker, wetter and better seasoned. And that's important to me. But if you just switched out the English muffins, I think it would be a whole different ball game. But this Duncan English muffin, it's like a little bit upsetting to me. Which one of these would you rather eat straight up? I think because the bread is the first thing that hits my mouth, the Starbucks one. But if I could just isolate the sausage of the Duncan one and put that maybe in a croissant or something, that would be another situation. Wow, that sausage at Duncan is so good. The best thing is Starbucks though, the little egg bites. Oh my God, don't get me started on the egg bites. That's my working man's lunch. America runs on Duncan, and Josh and Nicole run on egg bites. Literally, that's my working man's lunch. I'll go, I'll get like, what I do is I get the egg white bites. I don't. And then I get the feta stupid little wrap. Oh my God, the spinach feta wrap? Spinach feta wrap. And then I put the egg white bites in the spinach feta wrap. Oh my God. And it'll be like 30 grams of protein, shaking a black coffee. That's like my road trip breakfast. I think we actually got that together one time. We probably did. Me, you and David, why are we always- Wait, we did. Why are we always with each other? It was coming back from VidCon, dude. Why is it never the four of us? I did exactly that. I shoved the egg bites inside there and David went, bro. And we like ate it outside the car because he was like, I gotta put hot sauce on it. I can't put hot sauce on it while I drive. Yeah, that was coming back from VidCon because I had gone there straight from freaking France. You were exhausted. That was nuts. I can't, why do we always hang out with like one of another's partner? It's never us four, it's always two plus one. It's so weird. It's so odd. Okay, which one do you like more? Starbucks. Starbucks, okay, yeah, me too. Why am I getting like a weird citric acid hit? From the Starbucks one? From something. I don't know. Weird. What do we eat next? Okay, do you want to eat or drink? Okay, yeah. These stupid pink things are staring at me in the face. Okay, so I have never in my life of living ordered a refresher based off my own will. Really? Dude, I've been drinking these for over a decade. What? I remember when refreshers first came out. When I was like a kid. Yeah. No, wait, this reminds me of my niece. She's ripping refreshers? I mean, it's such, it's pink and it's happy and there's no, is there caffeine in it? You can't. A lot, there's like so much. There's so much caffeine in their refreshers. That was the point. They're made with green unroasted coffee beans. Again, a very cool product that Starbucks, I think really pioneered. Mine used to be longer. And then I remember after that like Rockstar came out with a green caffeine. I know at the age of my life where I'm realizing that I'm no longer going to be part of the relevant cultural conversation of what's cool. You know what I mean? Yeah, like the coffee shops, the La La Land. Standing in line for frozen yogurt. I don't know. Whatever the kids are doing now that is taking over the food scene. They don't go to clubs anymore. The kids don't go clubbing anymore. They don't go clubbing anymore. They drink matcha lattes and yogurt. And so now all I want to do is chronicle the cultural importance of the things we grew up on, which includes Starbucks. Starbucks, like Chipotle, was like very revolutionary in what they did at the time. And that's why they grew so big. But then now they're just choo-gee. I know the kids don't say choo-gee anymore and they really never even did say choo-gee, but that's why I'm bringing it back. It's like the Starbucks Professor was something that was very revolutionary, right? I had- This green coffee energy is, it's a natural energy drink. They're putting fruit in it. I had no idea that these had caffeine in there. My niece can no longer drink these. These are stunting her growth. I actually have strawberries, gotcha, dude. And then this is the strawberry dragon fruit. I think they couldn't afford. I think Duncan couldn't afford the SIE. Oh, this is strawberry SIE. Strawberry SIE on your side. Oh, god damn SIE there. And then this is strawberry dragon fruit over at Duncan. They taste so different. They're the same, again. They're from the same- Bro, this is just vitamin water they put in a cup. This is, hold on, this is vitamin water. Oh my God, you're so right. It is literally- Wait, what? That literally- Is this not just vitamin water? I don't think so. Let me see what they say over here. Strawberry dragon fruit, just says made with B vitamins and energy from green tea. Dude, look up this. Wasn't there a dragon fruit vitamin water? Yes. Dragon fruit has so little taste. It tastes like nothing. Oh, not the triple X one. Do you remember the triple X one? There was a triple X. A side blueberry. Yeah, there was a triple X vitamin water. Was that 50 sounds in the commercial? Yeah, yeah, they had a freshly power seed dragon fruit vitamin water, but this doesn't taste that much like it. I don't know. I think there, how many artificial dragon fruit- You think they're white laboring? I think they're just taking vitamin water and putting it in a Duncan cup. But there's also green tea in it, quote unquote. Okay, my actual theory is that there are so few artificial dragon fruit extract manufacturers that like they're probably, this is probably the same exact extract that was in that vitamin water that I wouldn't have had anywhere else because who else is doing artificial dragon fruit extract? I'm not a big dragon fruit fan. And also I'm not a big fan of drinks like this. Drinks like this don't serve a purpose. It doesn't serve a purpose for me. Get a diet coke. I would much rather drink a diet coke instead of this. It's juice. It's juice. It's fake juice. It's not even juice. If it was juice, it'd be different. I don't like it. I used to get these just because if I wanted something refreshing-ish, but needed caffeine, that's what I'd get. If you ever had an Italian soda, we should bring those back. Make those great again. What is an Italian, like limonata and stuff? No, you would like go to a coffee shop and there was something you could order called an Italian soda. I've never heard of this before. No, you don't talk about it. I've never, ever heard of this. I think we got some comments about it in our Mormon soda episode and I never brought it up. I remember going to like a Barnes and Noble and just sitting there and reading books and going and getting an Italian soda, which is they would put soda water and then one of the many Torani syrups in it. So basically making you a fresh soda and then you could add like, a citrus or you could add cream to it. But yeah, we should bring those back instead of these refreshers. That's the progenitor of refreshers kind of, except there's no caffeine. I think so, but that might be where, Starbucks was like, frappuccino macchiato. You know, like they have all these Italian-esque names and that was actually like the inspiration behind Starbucks, right? It was Italian cafe espresso culture. And then we, boy, did we really make that American. We made that American as hell and tried to sell it back to Italy and they got run out of town. Rightfully so. I asked my old Italian roommates why there's no Starbucks in Italy. They go, I don't know, man. Why are there no popsicle stands for the Inuit? And I said, I guess. I love your Italian. I guess that's a good point. That's incredible. I do like the little pieces of fruit, question mark. That's fun. Real fruit, fake fruit. It seems real fruit. Dry fruit, dried fruit. It's probably freeze dried and then they soak it. Do I like it? Like imagine you're drinking something and you get a- This is like money. This costs money. People are paying money for this. Everything costs money. I know, but it's crazy that people are paying money for this. Coffee, I get. Coffee thousands of years. People have been paying money for it. Well, because some people don't like coffee. Yeah, I guess. Yeah, and they really cornered that market on people not liking coffee, but wanting to go to a coffee shop. This whole time, I thought that a refresher was an Italian soda. Hey, but you forgot it, you know. But you thought there was no caffeine in it. You thought it was like, hey, coming to Starbucks. Yeah, I literally thought it was an Italian soda. Do you know what a steamer is? Mmm, the Urban Dictionary. Don't look up Truffle Butter on Urban Dictionary. I remember when that happened and I was like, that's something that I like on my fries. Not that. Don't look up. Don't you dare. Don't you dare look up. Don't go on Urban Dictionary ever. Don't go on it. Well, sometimes, no, sometimes if one of our 25-year-old line cooks says something, I have to look up an Urban Dictionary. Do you think that other 25-year-olds are updating Urban Dictionary with modern definitions of new of words? No, it's our generation trying to figure it out. So I don't think it's a reliable source. I think you should just talk to people and say, hey, what does that mean? Maybe clock it. Clock it. Period. A steamer is just hot milk with sugar in it. Yum. I know, right? Mmm. Yeah, yeah. There's something about spring that just feels like a reset. Longer days, fresh energy, and that motivation to finally try something new. If learning a language has been on your list, this is the perfect time to start, especially if you've got travel coming up later this year. That's where Rosetta Stone comes in. They've been a trusted leader in language learning for over 30 years, and their immersive method makes it feel really natural. You're not memorizing random vocabulary or relying on translations. You're actually connecting words, visuals, and meaning in a way that sticks. What I love is how easy it is to fit into your day. Even just a few minutes here and there adds up. And with features like True Accent, you get real-time feedback to help you sound more confident and natural. With over 25 languages to choose from, you can learn at your own pace anytime, anywhere, whether you've got five minutes or a full hour. Ready to start learning a new language this spring? Visit rosettastone.com.shotdog today to explore Rosetta Stone and choose the language that's right for you. Go to rosettastone.com.shotdog now and begin your language learning journey. Do you know how to say hotdog in French? Um, saucisson. Le hotdog. No way! Non, c'est vrai! Maintenant, c'est un neco! That's sausage. St. Diff! Same, same, my dear friend! What's this one? This one is white. This coffee is white. What kind of coffee is this? Read it! Read it! It says it! It says it in shorthand. Ice latte. This is an iced vanilla latte. I never get... Sugar-free vanilla syrup. ...milky coffee. You should get milky coffee. Why? It's delicious. I made milky coffee this morning. Can I tell you what happened? Yeah, I mean, I got nothing to say. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. I'm not sure. Yeah, I mean, I got nothing else to do. I worked out. I have... You're stuck here with me. I stuck here with you. I'm not lucky to be here. You're lucky to be here with me. I skipped the gym this morning because I worked out late last night. Okay. And so, Julia's not home. How many hours? It's like three. So long. Well, Julia's not... Is she stretching? Yeah, I do an hour of stretching in rehab. Okay, so okay. So it's not like three hours of hard working out. I've been doing a lot more cardio and running a lot more. But Julia's out of town, which is great for me because that means I can just go to the gym for four hours a day. Okay. And I only avoid going at night because I want to spend quality time with her when she's here, but now that she's not here, I can feed the castans to go to the gym until I kind of clock in at night, clock that indeed. So this morning I woke up and since I didn't have my ears burning from pre-workout, can I do that tonight? Your ears burned from pre-workout? Okay. Take the pre-workout. The niacin, the niacin, it goes, it flushes your whole face with blood, your hair. It itches. The only way to stop the hair itching, lift weights. Okay. So anybody who's struggling to go to the gym, this is actually a hack. Somebody asked me this and they were like, how do I motivate myself? And I gave like, I don't know, sort of pseudo poetic answer about like, put your shoes on because once your shoes are on, then you got to go through the rest of your day and whatever. No, no, no, drink pre-workout. Okay. If you drink pre-workout and you don't go to the gym, your hair starts burning and you feel like your ears are on fire. So scary. And the only way to cure it is to lift as hard as you can. So best. To expel energy. Yeah, correct, correct. Because there's a bunch of energy going around and it's making, Do you think it makes your hair grow? Yeah, you wanna pluck your eyes out, maybe. And so yeah, the only way to stop it, get under a bench or just start sprinting as fast as you can. No, they say the best way to get over some is to go under a bench. I agree entirely. The point is I made myself coffee this morning. Okay. And I wanted to make myself milky coffee a treat. You never do that. I never do that. But I forgot. Do you have fat free milk? You sick of it. Yeah, fair life, 2%. Oh, I love fair life, 2%. I know, even more protein than fat free milk. And I put some of that in a cup. I put a little vanilla extract, Madagascar. And then my instant espresso, cause that's the only coffee I drink now. Poured the water on it, capped it, walked out the door, got in the car, took my first sip and went, Ah! Ah! Because of the Madagascar vanilla? No sugar. I forgot to put the Splenda in it. Oh, I don't always put sugar in my coffee. But with vanilla extract and milk and no sugar, that killed me. You're being, hey, you're being a little bit dramatic. Disgusting. You drink black coffee. Milky coffee with no sugar is crazy. You're crazy. No, black coffee with no sugar, delicious. That's mostly what I drink. You're being, you're being so insane right now. I don't think I'm being insane right now. I think that you're being insane. I think this is the Cassandra complex. Or I'm the only one that knows the truth. Cassandra complex. Cassandra complex is in Greek myth. Look it up. Read a book. I don't want to read a book. I don't like reading books anymore. Read not even, but chat GPT it. Okay, I will. Chat GPT was Cassandra complex. I don't have an account. Do you think work will give me a chat GPT? People are enjoying this. You don't like ice lattes? It's nice. It's just a little nothing for me. You know what I need? I need it to be more. I need... This is particularly weak. I need American coffee to be more coffee. I need it to just be just dilute, not dilute, concentrate at 50% more. You know what I mean? I know what you mean. You know what I mean? I do. My Italian room is called dirty water. I'm still hung up on the fact that you don't like iced coffee with milk without sugar. You don't like the flavor of milk? I like it not with coffee. That is so strange to me. I will drink a whole cup of milk on ice. And I do sometimes. That's fine. I'm that... Frankly. And that's fine. I just don't understand the... Cause every single morning I have an espresso with milk and I don't put any sugar in it. And I love it. It tastes delicious. Don't yuck my yum. Just espresso and milk. Yeah, and it's delicious. Or sometimes I do iced coffee on a little bit of... You know what I really like? Espresso with straight foam milk on top, which I think people call a macchiato. Macchiato? Not a Starbucks macchiato. That's a perversion of a macchiato. Correct. Starbucks macchiato I don't think means anything. It means nothing. It's the same as a cappuccino. It's... Or same as a latte. No, same as latte. So a latte is espresso with steamed milk. Yes. A cappuccino is espresso with foamed milk. A macchiato is espresso with a float of foamed milk on top. And a touch of... Macchiato means mark. Yeah. And a touch of steamed milk. Interesting. Yeah. And then a Gibraltar or a Cortado. Once it gets to those, I don't know what they are. But those are kind of like the only... Or like a flat white. Or like a flat white. You want to get a flat white? Hi, can I give you some Fiery Bread on your flat white? Flat white is a ristretto espresso with micro foamed milk or something. I don't know what that means, I refuse. Yeah. It's like... Like Nitro Cold Brew. Nitro Cold Brew is cool. It has like a... You know what I mean? Yeah, I like that. That was the thing for a while. I remember whenever it would pour in the cup and it would do this like... It's like this melty thing on the sides. I loved watching it. But it would really get me really hyped up and I can't really drink those anymore. Let's talk about the customer experience inside Starbucks. When was the last time you felt loved inside of a Starbucks? I used to. 2000... Maybe like 2017. Yeah. And I've never felt loved in a Dunkin. No, me neither. Me neither. But maybe other people do. I feel straight abusive in a Dunkin. I have never felt less human than I am when I'm in a Dunkin. I feel like I am nobody when I walk into a Dunkin. And you know what? Sometimes it feels good to feel like a nobody. Yeah, it feels good. I like it. I like going to places where I feel like a nobody. I generally agree with that, but I still kind of want to feel like a nobody who is generally respected as having humanity though. And that's what I'm missing out of Dunkin. Okay, yeah. There's no humanity at Dunkin. There's no humanity in Dunkin. Is it because they're from Boston? But like... Hey, what are you throwing over here from Boston? It could be... I feel also just like... I would love to go to like the best Dunkin. I want somebody from... Where is the best Dunkin? Probably from Boston. I want somebody to like take me to their neighborhood Dunkin because the only Dunkins I've been to are like, we went to one together when we were in New York. We did? Shooting... Me and you? Yeah, yeah, yeah. Are you sure that was me? Yeah, because it was like me, you, Aeton, Julia, your husband, Pevruz was there. Right? Wasn't he in New York? My father-in-law was in New York. He wasn't with us then, but wasn't he in New York? Yeah, yeah, yeah, yeah. I was there for a wedding. It's because I was there for a wedding. And it just so happens that the wedding coincided with the day that's hot talk. Eating contest. Yeah, I think it was the day of the Nathan's Hot Dog Eating Contest. We were like going back to the train and we're all kind of tired and sun-beaten. And we're like, we need to pick me up. There's a Duncan next to the Coney Island train station. So we went to the Coney Island train station Duncan, which is not going to be the best Duncan. And most of my other Duncan experiences. I remember it was the train was up here and the Duncan was underneath. Yeah, that's not the best one to go to. Oh my god. And then most of the other Dunkins I've been to are like airports when I'm probably in a bad state. A little hungover. You know? And yeah, yeah, yeah. And so I've never been to a good Duncan. And then the West Coast, the Dunkins that we have are just shambles. They're nothing, yeah, they're nothing. There's a Duncan in Julia's hometown, but it's like. Who goes there? No one. No one. It's not kosher, they're not going there. They're only juice. And there's a wonderful kosher bakery right next to it. So how could they compete? Which of these lattes? Do you think either of them are doing a better or worse job? I will say the flavor of the sugar-free vanilla syrup from Duncan tastes better than the Starbucks one. It's more artificial, but it tastes better. It tastes much better. Also, the Duncan labels that they put on the delivery, drinks, terrible. The little covers for the mouth holes, terrible. I'm eating a lot of paper. I'm eating a lot of paper. Please workshop them. It is a really, really bad sticker work on the stickers you put on the to-go drinks, please. And thank you. It's interesting. All right. I got us a sweet treat. I want a nice little sweet treat. What kind of sweet treat we got? I think I got a banana bread. And then I wrote, surprise me for the donut. I've got to find a little whimsy where you can. What do you think it is? What do you think it is? What do you think? Pink sprinkle. Stupid. It's chocolate. I am stupid. Not chocolate cake donut. Is it the worst donut you could ever eat, ever? I think it probably is my least favorite donut would be a chocolate cake. You know what's my favorite donut? Sour cream, buttermilk, old-fashioneds. Dude, from Primoz. You ever go to Primoz? No. Oh my god. You got to go. It's a sour cream or buttermilk old-fashioned. So good. Oh my god. There is an old-school donut shop in LA called Primoz. They used to be in West LA, and I think they've moved. I think they may have been bought by Stans, which was like another old-school awesome donut shop. But Primoz is like the single best donut. And we grew up in this era of like blueberry, basil, bourbon, glazed donuts from the Portland. Creme brûlée that you crack. Yeah, all this stuff. And simply the best is that buttermilk old-fashioned from Primoz in Los Angeles. I will eat it. I promise you. That or the hule-houser from Stans because it's got peanut butter and banana in it. I will eat that too. It's a fine donut. I think they just gave me an old donut. I shouldn't have said surprise me. I shouldn't have pressed the surprise me button. I've never had a donut from Duncan that didn't feel so, so, so old. But again, I've only been to terrible Duncans. This could be a vastly unrepresentative sample of what Duncan has to offer. But this is, if this came from a local donut shop, if this came from donut prints, would you be happy with it? I'm interested in the fact that there's a level of salt in here I wasn't anticipating. I agree with that. It's a well-seasoned batter. And the glaze on top is enjoyable. But I will say that it tastes a little old. And I would be a little bit disappointed if I got this from like a prince or whatever. Oh, no, yeah. Especially like a crispy cream. Oh, if they gave me this at Krispy Kreme, I'd be very upset. Be furious. I wouldn't write a review, a negative review though. I wouldn't be that mad. That's good because that is the thing you're more prone to do than I am. I am more prone, yes. Remember the time I yelled at you for giving a negative review? I wasn't even you as your friend. Yes. You yell at me more than people. I was like, you need to keep better company. That banana bread's really good. This is really good. It's actually very moist. It's more moist than I was anticipating. I thought this was going to be a little bit dry. I have had. I won't. Let's talk about this. I once judged an episode of Without a Recipe with Try Guys, and they did cinnamon rolls. And it was actually with the Lodge Bread owners who makes this giant lambness sourdough cinnamon roll. I freaking love Lodge Bread. Dude, they're awesome. But I was judging the cinnamon rolls, and one of the Try Guys, his name was Ned. He made a baklava cinnamon roll. OK, sounds good. And I referred to it as Starbucks level creative. And that was rude. He got tremendously. I mean, it was meant to be a dig. But also a little bit of an elevation. But he seemed to get pretty offended by it. But that's the kind of stuff that Starbucks would have. They'd have like, ooh, it was like cinnamon roll with pistachios. The baklava collection. Oh my god. With the honey baklava cortado. Yeah. Yeah, yeah, yeah. Oh my god. And I love that stuff. It's good. If Starbucks just, I don't know, this is old man shaking his fist at cloud. These like stupid, the stupid receipts that are printed on the cups of Starbucks. I don't know. It feels like inhumane. It feels like. You want them to work on that? I just, I want to feel like I'm walking into a place where I feel like a human being as opposed to a number in an app. Sometimes you want to go where everybody knows your name. Yeah. Cheers. Never seen an episode. I've never seen an episode of Cheers either. But yeah, that's kind of like where I'm at. Like I feel like there's a level of specialness that Starbucks, I'm talking about all the bad dunkings I've been to. Most of the time I'm going to Starbucks. It's inside a Ralph's. It's inside a Target. They're not nothing to write home about, you know? Or I'll go to the one that's near the Gelsens and Sherman Oaks. Don't tell people where you go. Why? They'll come and find you. Dude, come hang out at the Gelsens and Sherman Oaks. They got a Humphrey yogurt inside. What? Do you know this? It used to be a standalone. OK, this is the thing we got to talk about. The like frozen yogurt shops that started in the 80s and 90s as opposed to the 2010s ones. So like not yogurt land and the self-serve ones. But the ones that have like upsetting sort of like diet, culture-y things. Oh, like Big Chill. Like Big Chill. That's called Big Chill. That they have something called Carbo Light Ice Cream that was like the fat-free, sugar-free frozen yogurt that they made in the 80s before science was really good enough to make it not taste like poison. And they still have it. Humphrey yogurt is another one. They were closing down and then Gelsens was like, do you just want to be inside the Gelsens? The Gelsens sort of ate it. Gelsens is like a local fancy market. It's almost like if Gelsens got acquired by Amazon instead of Whole Foods, like they could have been kind of one too, right? Whole Foods just a little bit more. Gelsens and Bristol Farms are as Air One and Whole Foods. Yeah, that makes sense. They're kind of in the same echelon, but like a little bit older. Yeah. But yeah, they have a Humphrey yogurt inside. And you can. I didn't know that. They have like 50 different toppings, but what they do is you can like grind the toppings into the frozen yogurt. Oh, fun. You're almost making your own custom flavor. It's like cold stone. Dude, yeah, but they have a machine that grinds it. So you add like pecans and malt powder and like caramel. And they grind it like a malted pecan caramel flavored ice cream. That sounds like so much fun. Coming out of the Gelsens and German Oaks, man, it rules. Is that a poke bar? Also, yeah. Oh my gosh. Also at the food bank that I volunteer at, so much of our stuff comes from Gelsens. We have a relationship with them where Gelsens donates. They're like produce and stuff. I can't stop eating this banana. So we're like giving out like rock and Wagner pretzel baguettes. I love rock and Wagner. And rock and Wagner has a deal with Gelsens. The point is Josh loves Gelsens. Josh wants to own a Gelsens one day. OK, I think we should end on a sip of nice black coffee like you want. This is what I'm getting 99 percent of the time. Or I've kind of really written into stone, my coffee shop order, which is just a medium red eye. What's a red eye for people that don't know? People that don't know a red eye also called a shot in the dark in some in some regions. It is black coffee with a shot of espresso in it. That's a lot of caffeine. It's a lot of caffeine, but if you get like a smaller, like a medium and still a hell of a lot of caffeine stuff. But the reason I like it is because I think American coffee does tend to be like kind of weaker and kind of watery, but then a lot of like espresso is like kind of like too thick for me. So I think actually when you add espresso to American brewed coffee, you get something closer to the coffee that the rest of the world drinks. OK, you're really Vietnamese coffee or Turkish coffee or even like Scandinavian coffee. I love Turkish coffee. Even Scandinavian coffee, right? It's like Armenian coffee. It's like it's not quite as thick as espresso, but it's not nearly as thin as American drip coffee. Yeah, no, you're right. So I think adding the espresso to the drip coffee, it's my favorite way to do it. I think the American coffee is like this so it can hydrate the Americans. I like a little bit. Yeah. Oh, oh, my God, that's burnt. The pike places burnt. The Duncan one tastes better. Duncan one tastes like water. Duncan one tastes like tea. OK, but it's not burnt. God, yeah. The Starbucks one is burnt. Let's be real. The Starbucks one is burnt and the Duncan one is not burnt, but it's weaker. I'd rather drink the Dunkin' Donuts. That's a bleak, dude. They're both bad. Gosh, both are bad. It's bad, but not in the way that you go to a diner and you get like bad coffee and you're like, this feels like home. This feels like you've been bamboozled. You know, I want bad coffee at Philippe's. You ever get coffee at Philippe's? No, and I've been 80 times. Yeah. So Philippe's has like a 10 cent cup of coffee. I used to say Philippe's is the place that invented the French dip is an old school lunch counter where you're going to get like, you know, an $11 roast beef sandwich and a pickled beet. And a pickled egg. And I'm also there getting three cups of coffee because it costs like 10 cents each. Oh, fine. And that's the best coffee I ever drank. This is pretty sad. Sorry. Who wins? Love. I think none of us would. I think me and you win because we got to rekindle some stuff. We talked about some good memories we've had. I will say the drinks at Starbucks, also the food at Starbucks and also the vibe at Starbucks is better than Duncan. Duncan's purpose is you get in, you get out, you go. You know what I mean? We need to have a more experienced like a Duncan's Belunker. A Duncan's Belunker. A Duncan's Belunker, a person who like has explored the Dunkin's and they know which Duncan to take us to. But why do you, but why do you need to search for a good Duncan? Shouldn't the Dunkin's just be good? Sure. They're a multi-million dollar, almost a billion dollar company. Wait, don't you think they should emphasize a little bit on, I don't know, customer service? Once you get past 1,500 locations and 1,500 is a lot. So many. Once you get past 1,500, you're done with quality control. You're like, whatever happens, happens. And now we're just hoping that like whatever private equity firm invested in our thing doesn't like, you know, shut us down and scrap us for parts to turn us into like an IHOP ghost kitchen, you know, for delivery. So like at some point, no, you accept the fact that there's good Taco Bells and bad Taco Bells and you just got to go to the good Taco Bell. And it sucks. I'm going to do a bad one. All right, Nicole. Hey, we've heard what you and I have to say. What do we say? We just really insulted all of Boston. But now it's time to find out what are their wacky ideas are right out there in the universe. Sam, for those like me, we call opinions are like Casaroles. Hey, did you park the car with a car keys? Isn't that mean to make fun of people from Boston with their Boston accent? Sorry, did you just make fun of people from Boston with their Boston accent just to then say that that is wrong to do? Yeah, I do that a lot. I like do something and then I like feel bad about it. Sure. But you try and like turn it into a teaching moment for yourself and other people. Yeah, is that bad? Uh, maybe worse than just not doing it. I don't have the mental capacity or wherewithal to stop myself from doing something bad. You got to finish the bit. I like to catch myself in the act. You know what I mean? Sure. Yeah, the one. So I say a lot of things. I say a lot of things that are sometimes correct. And then sometimes I say things that are incorrect. I had a really big flub about Massachusetts geography. You did. How could you? I know, I know. And it was in the episode with with Ebers from Sorted Food. Oh, no. And it was like a weird day. I like didn't have that much time to prepare, but I thought I knew it. But I called it River Falls instead of Fall River, I believe. I have to know. And everyone got mad at you. Yeah. And also I said it was like south of the. I said it was. Oh, man, River. And I said it was north of Boston and it's actually south of Boston because you're like, if you go north of Boston, that's another state. And I'm like, I don't know where this point is. And so I'm sorry, everybody. I'm ready for for one of those opinions, Logan. I'm not. It's not okay. It's not okay. Hey, Nicole. Hey, Josh. Hey, whatever guest is on with you guys. Logan, I am currently watching one of the episodes with you guys. Amanda and Nicole's. Yeah. A pregnancy craving. Yeah. And I have a very funky one. One day I had come home from school and my sister was like, I don't know, six months pregnant. And I came in through the door and she was eating a slab of toast with cream cheese, potitos and Guayaba. I don't know if you guys know what that is, but it's kind of like a very thick, almost cubed, like rendered down Guayaba. And I looked at her very sideways, but I didn't even try it, but it was just one of the things that I looked at her and I was like, what does your body need right now? That you are eating this. Um, if you guys can give me your opinions and see if that's something that you guys would potentially try, just let me know. Have a great one guys. Love the podcast. Take care. Cream cheese, hot cheetos, Guayaba, which is. That's Austin's Guava paste. I said quince paste. No, Guayaba is Guava. Yeah, it is Guava. I said quince. I mean, I mean, like similar, like you, you, um, kind of like boil them down. And then I tell you, I got Guavas that I thought were Chinese eggplants. Oh, the mini green or Thai eggplants. You're the mini green Thai eggplants. I got these in like a farmer's market box and they were these like very small, underripe Guavas. And I like cut one open and it had that kind of like, almost like foamy seed structure of like an eggplant. Okay. I was like, cool. Just quarter them and roast them and figure out what to do with them. And then turns out they were Guavas. Interesting. I just had this like salted olive oil roasted Guavas. Were they pink at all? No, they were just purely green and white. Interesting. So it was a type of Guava that I wasn't super familiar with. And then yeah, I just ended up putting it in a salad and it was a nice roasted Guava. Um, that sounds delicious. That sounds delicious. So good. Cream cheese and Guava paste one. Awesome combination. Cream cheese and hot cheetos. Awesome combination. That's my life story, honey. This is like, yeah, pregnant or not, this is a great food. I feel like this, you could sell this on, on the streets. Sell them on the streets. Go sell them on the streets. Nice thick toast cream, more cream cheese toast. I love cream cheese. Yeah. Avocado replaced all cream cheese. Not anymore. Cream cheese and Nutella. Now cream cheese is healthier than avocado. I was ready. We were both raising cream cheese Nutella sandwiches. Uh, no, I was. I was cream cheese and jelly. That's right. Cream cheese and strawberry jelly on a Thomas's bagel. Frozen freezer burnt. Straight out of Grammys Fraser. Nice. Nice. Never, never nearly enough cream cheese on it. And I would beg Nicole. I would beg for more cream cheese. It's not about, no, it's not healthy. Yeah. Yeah. Yeah. Uh, no, yeah, I almost have nothing to say. It's just a perfect combination in Guava paste and cheese is like a really big combo. Yeah, pastelito. Pastelitos. Pastelitos. What do they call them? Yeah, it's pastelitos. I believe it's pastelitos. Yeah, I believe it's pastelitos. The term pastel is just used in so many different contexts in so many different Spanish speaking countries. Yeah. But yeah, pastelitos. The guava. I love them. Yeah. Hello. Let's go. Me, Paul. Hello, Nicole and Josh. Um, how do you feel about making rice in the oven? Oh, good. As opposed to making it on a stove? I feel great. Well, in my opinion, I think it's much easier to put rice in the oven. It's much faster. Yeah. And for like 30 minutes, like for instance, brown rice, brown rice takes longer on the stove top. Maybe like 45 minutes. Mm hmm. And brown rice in the oven, steamed rice, steamed brown rice will take about 30 minutes, 20, 30 minutes. Let me know what do you think about that? I don't know about the timing and I don't know how that would make sense, per say. Same. I'm curious to try it. I cook a lot of brown rice and it's annoying. I like, I like barely cook at home right now. Makes sense. Still. Um, but I will say I've never been a rice baker. Never done it before. I, for some reason, I don't know why. It just makes me feel like it's going to turn into like a casserole mushy texture, which I'm never looking for. But it's just, it's just a matter of how much water you put in it, right? True. I'm just one of those people that has been taught to make rice a very specific way and I will make it that way, specifically basmati rice. And your way of doing it is to boil it until it's what, 80% cooked? Aldente. Aldente, right? And then you strain it off. Strain it off in cold water, then pour it back into the, in the pot to steam. Yeah. So the Persian way of making rice is incredibly involved and kind of annoying to do. I would love to bake rice to see how it goes. I like doing it if you're, it's kind of funny. We, we did this video a while ago during the pandemic where I was talking about, I know a lot of friends who don't cook very much that are intimidated by making rice because they've only been, they've only been taught the like steamed rice method, right? Like one to one. Yeah. One to one, low and slow. But then like, there's so many variables as your pot lid fit, right? What is the low heat on your stove? If you don't have a quality pan at scorching the bottom and all this. And so I did this video where I was like, you can, you can just boil rice and strain it. And we got like so much flak. I remember the hate comments. People getting really mad about like, oh, white guy cook it. It's so easy just to like, you do the finger method. Yeah. Rice is a grain that's eaten all throughout the world. It's so many different ways from the American South to West Africa, to South Asia, South East Asia, like everywhere it eats rice, everywhere it's rice. And there's so many different ways to cook it in the Persian way of fully boiling it and then straining it is a really awesome unique way. Cause then you're rinsing the starch off of the granules, right? And you're seasoning it cause you're pouring it into seasoned like salted water. Yeah. Yeah. And, but that's the reason the Basmati rice in Persian food is like so fluffy and individual grains, individual grains, which you're not meant to be to eat rice like that in a lot of East Asian cultures because you're using chopsticks and the grains need to stick together. You know what I mean? It's just like entirely different ways to eat it. And so what I like to do, if I'm, you know, if I'm doing a sort of, I don't know if I'm making a sofrito, if I'm adding meat to the rice, whatever. Yeah. You kind of like get it going in a pot and you toast the rice and then you can pour the stock in whatever, and then you just cover that, put it in the oven. And it like heats it really evenly. Great. So there's no more variable on the stove top. I'm going to try it. In an infinite way to, to. Good for pylops, huh? Good for pylops. I'm going to try it. I've never done it and I'm going to try it. And the term pylop, that word, there's like 12 different variations. Palao, Palao, Palao, Palao, Palao, Palao, Palao, Palao, Palao, Palao, Palao, Palao, and Farsi. Yeah, yeah. I love it. Josh, Nicole, James from Massachusetts. You guys matter. I recently just listened to the episode before Nicole came back. Josh, I hear you. Great impression of Jordan Peterson. But my take is that. I don't, I don't buy mayonnaise anymore. I just make it. Oh, that's crazy. Very easy. Okay. That's, um, I have a stick blender at home. I roll the ingredients in, whip it up. I, a thousand percent prefer over anything store bought. Um, I would only if you guys had made a, the other sort of quote unquote pretentious takes that's it. We'll be guys. Bye. That's okay. Stick, the stick blender mayonnaise method. That's great. Everyone makes it seem so easy. Why can't I do it? What do you mean? Why can't I do it? I can't, I put the oil in there and I put the stick blender. I remember what you used to do is you used to make me stream it in with a stick blender. I don't think you have to do that. Well, I've seen so many people not do it, but it doesn't work for me. Also, I didn't, what do you mean? I made you do it. You told, you literally stood next to me and you said, drop by drop. And I said, okay. No, I didn't make you do not. Maybe I was that's a jettgen. I didn't make you do nothing. Um, I think it's just time. You just have to dedicate time to it. I've, I've, I've made homemade mayonnaise is good and successfully before. I've just never found it to be better than store bought. Just buy bottle of Cupid or Dukes. I don't, yeah, Dukes, Dukes to me. I don't know what, what would I do to you can flavor it, but you can always just add your own flavors of Dukes. That's what I do all the time. Yeah. I haven't made my own mayonnaise in a minute. Me neither. And that's okay. I listen to the payoff. Is it worth it to me? It was, it was Rui. I made a Rui. Oh wow. I made a Rui. Nobody knows what that is. Rui. It's, um, garlic, saffron, cayenne pepper, paprika, uh, Rui. It's like, uh, an orange mayonnaise that you serve with, um, something like bouillabaisse or Burid. So, the, the, the Rui on some brea. Anyway, it's the point is I need to get to that level. I'm like, I'm, I'm jealous that you're at that level of making your own mayonnaise. And if, if people came over and I had like a large mason jar, just been like, what's that? No, it's my own mayonnaise. And I keep it there. It's awesome. I make so many, I make my own salsas all the time and feel guilty when I buy jarred salsa. I mean, I have a weird, I now have a weird relationship with my fridge and cooking at home. Uh, I only make my own teriyaki sauce and make it in big batches. Wow. Um, yeah, I should, I should be doing that. The mayonnaise is kind of the final frontier for me. You should dedicate a day to just making mayonnaise and finding a way that works for you, maybe food process it. How do you have a kid? Like, what do you, what do you mean? There's so little time and I don't have a kid. That's what I, I literally scroll. I don't need to have a powwow. And I need to explain to you how different of a person you become when you have a parent. I'm pretty excited about that. What do I do? Just pushups next to them. You just change. Lunges and pushups. Your entire life changes. I spend so much time at the gym. I can imagine how much mayonnaise I could make if I wasn't at the gym. You're going to have to change. But how am I, I'm like, you know, how am I going to be? You're the dad? Is that what you're saying? No, I was going to say, no, certainly not that. It's such a formative part of my identity. What am I going to do? Just give that up. You have to adjust. Oh my gosh. When you're a parent. Oh my gosh. Forms of your identity will literally slough off of you in a painful manner and you will be reborn along with your child as a new version of yourself. And it's incredible and beautiful and sad and scary, but it's good. All right. I love it. I love it. I love store bought mayonnaise. Me too. That was beautiful, Nicole. Well, it's true. I know. It's like a phoenix rising from the ashes of a former self. It's a major shift and change in everything you do. And it's awesome. I hope the one day experience that. You will. I have faith in you and your wife. Shoot straight. Yeah, you can do it. One more. One more. One more. I'll just do it. Hey, Josh. You know, I absolutely love the voicemail. I was giving guys a quick call because my, I guess. Hot take or opinion cast rule would be my husband. Whenever I order sushi divorce, let's say it's like a temporal. He is the next day. I leave it in the fridge. Will microwave it. And I'm not talking about like taking him out on. He did. And then they don't boom, boom, boom. They say, well, I think that that's absolutely not okay. I am a strong believer that the sushi should be eaten cold. And he just loves it hot. But I, I feel for that. You should just have sushi with rice. I'm sorry, not sushi. Have salmon with rice or, you know, just like a warm plate of food. Make yourself in my opinion, you know, like a plate of eggs and rice or something. You know, something warm, something comforting, but heating up sushi should be a federal crime. What do you guys think? I think grand larceny should be a federal. I actually don't know what grand larceny means. I just heard a lot of rap songs. Stealing. It's like stealing. Is it? A lot of. I think it's stealing above a certain value. I've heard it in like eight or nine rap songs. It's also it rhymes with a lot of things. Larseny? Like e-harmony, grand larceny. So if you're, if you're, I guess, rapping about maybe online dating, but in the late nineties to mid-2000s, before that absolutely got big and e-harmony was, if you, if you talk about that, but then also like a jewelry heist. Oh yeah. Yeah. Plenty of fish, huh? But. Um, I, this is, I guess my hot take is that sushi, when done properly, shouldn't be that cold. It shouldn't be that cold, but it should be. The rice should be warm in fact. I mean, not like hot. Can I ask you a question? Warmer than room temperature. Go ahead. Other than going to a hand roll bar, when have you ever had a sushi roll? Yeah. Or a nigiri where the rice was on the warmer side? At most. So here's, here's a privilege that I have. I live, I live, I'm going to tell more people where I go all the time. I live in the middle of the, the, um, most populous sushi bar, uh, neighborhood in the entire sea of Americas. Right. Ventura. And on Ventura Boulevard in, in Sherman Oaks and Studio City. Uh, and so there's a lot of really great sushi restaurants that do the very selling California style of sushi where you can get like a shrimp, tuber, spicy, tuna roll with fried shallots and eel sauce or whatever. And like the rice is warm. Okay. Warm. And, and you go to like an omakase and if they're a place that's worth their salt and I don't do a lot of omakases, yeah, the rice should be warm. And the fish should be cold. But, but straight out of the fridge is, it kills it. Cold rice straight out of the fridge is, is terrible. Yeah. That's bad. The texture is bad. Your husband should be a husband, partner, boyfriend, brother. I don't know. Brother, brother dog. Brother dog. Should be microwaving it. And I would rather, if it's a mayonnaise roll, you can eat hot mayonnaise. Hot mayonnaise is actually safer than, you know what I mean? This is going to be safer for him if he's getting it past pasturization. Josh loves safety. And I love food safety. That's, well, that's the thing that I always talk about. Josh is very passionate about food safety. I licked my hands after handling a lot of mold yesterday. Um, you handled mold. Yeah. A lot. What do you mean you handled mold? So the food banks, they get some, they just take their carrots to make sure. Okay. Good. That's nice. Nice. No, just bare hands. And I was like, Oh no. Like clean my hands like a cat. Isn't that how, um, that one, what's that one show with Pedro Pascal and Bella? Oh, I did. Bella tricks the strange. What's the show with Pedro Pascal and the mushrooms and the spores? Super Mario. Josh. The last of us. The last of us. That's how last of us starts. The guy licks his fingers. You're literally going to turn into a spore. I hope so. You're a human spore. I think that's a rude thing to call someone a spore. Sushi should only be hot. I, let me tell you something about sushi. My husband loves to eat breakfast sushi. That means we get a bunch of sushi at night and sit in the fridge. And then in the morning he eats it. Sometimes he, does he put in the microwave? He doesn't put in the microwave. Why? Cause he's stupid. I would put in the microwave for all of like three seconds just to get the chill off, but I'm not warming it through. Like microwave in a pot tart. Seven seconds of pot tart. Um, there was a place near me in the Irvine spectrum. It was, how was it called? Maki Maki. I think it's called Maki Maki. And they had a dish that was a whole tempura spicy tuna roll. They would leave it in for so long though. Cut the tuna. The, just check this out. The spicy tuna would get cooked to like a mid rare, not gray orange because of how much sriracha was in there. Oh my gosh. And so it would be kind of like a hot raw on the inside, like a, like the father's office burger, like a burger, like burger meat that had been cooked to medium rare to rare. Was it good or what? It was so good. It was so good. Like juicy, rare cooked tuna mince. And it's not their intention. That is not their intention. I don't think so. It could have been, I didn't ask. Josh, that was not their intention. I'm sure it wasn't, but I don't know. And I don't even think there was, is there rice? I don't know. The line cook in the back got too busy smoking, splifts out the side. But it was always like that. And so he must have been always smoking a spliff right when you drop that roll. And that's how he times it. It's so, it's so good. Like the wing stop timers. Um, I understand. I'm, I'm, I'm in the minority of this and that's fine. Yeah. I don't think you need to like warm it through, but you know, a spice, whenever you're eating shrimp tempura, that's warm. Yeah. Yeah. And I think both of you can probably stand to give each other some more grace. Yeah. Have you ever thought about just counting to three before you say something out of pocket or divorce them? I mean, I don't know. That's a bunch of people should get divorced. No such thing as stop it. A happy marriage that ends in divorce. You know, there's a problem, the sushi. Get out of here, man. On that note, thank you so much for stopping by hot dog at the same time as the official food podcast of divorce. I don't agree with that. I think today's episode is sponsored by Johnson and Liebowitz divorce court. I think you should try other things before you just jumped to divorce. I know I was thinking I think you should try couples therapy, maybe being separated for a while. You should try watching that show time show couples therapy together. Oh, I love that show. Come on. Orna. Get her on. Get her on the show. I love you, Orna. You're so smart. We don't need therapy. We're fine. What's wrong with that? That's what one person always says in couples therapy. They go, yeah, I'm coming here to support her, but I. What's the problem? We don't have any problem. Orna, come, there. If I said to be mean a lot. If you want to be featured on opinions, I cast roles, hit us up at a three three dog pod one. And if oh, I should tell. Subscribe. Subscribe. But if you ever thought about taking a picture of what Logan just wrote, just yeah, please. Has anyone ever thought about subscribing to our YouTube channel? That'd be really cool. It's called a hot dogs and sandwich. Yes, please subscribe to our channel. It's really good. You get updates. Sometimes you get like cute little like questions and the community tab. Sometimes, you know, there's a picture and we want you to comment on the picture. And yeah, just please subscribe to our channel. It's a really, really, really good channel. It's really hard. My favorite thing about the YouTube channel is that it used to be on the Mythical Kitchen channel, which has four million subscribers. This channel has 50,000 subscribers. Is that bad? Which is what one eightieth the amount of subscribers, which one would think maybe it'll get one eightieth the views. No, more views on the channel with 50,000 subscribers. I don't know how the science. So YouTube is either broken or lying to everybody about how subscribers work. All we know. You must have the algorithm for the algorithm says you. We crave your clicking of that button. We need it. The button. We need it so bad. Click the button. I don't click the button. I can do things like hang out at home. That was like, I'm like Emily there. All right, I'll see you later. Bye.