December 20, 2022 • 44 mins
Happy Holidays to our Food Court fans! And what better way to celebrate Hanukkah (or Christmas or Tuesday or whatever you're doing this week) than this very special episode featuring Seth Rogen (The Fablemans) and Lauren Miller Rogen (Like Father) discussing the world of mayonnaise based salads. The salads that make a deli a deli. Seth hates them, Lauren loves them, and that's how a Food Court is made.
In addition to salads Lauren and Seth are super passionate about their non-profit Hilarity for Charity. HFC is a national non-profit on a mission to care for families impacted by Alzheimer's disease, activate the next generation of Alzheimer's advocates, and be a leader in brain health research and education.
They talk about what makes smash burgers so darn tasty, the McDonalds double cheeseburger, jello based salads, French dressing, mayonnaise in all its glory, ranch dressing, cel-ray soda and so much more. Happy 50th episode to us!
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
We'ress like we've we've dreamt of eating your food for
a long time. The next best thing food Court, food Court,
food Court with Richard Blaze. Argue in the food Court
Court with Richard Blaze. Welcome to food Court of production
(00:38):
of I Heart Radio. Welcome to my food Court. I
am your honorable Judge Richard Blaze presiding, and drumroll please.
This is our season three finale, so we've all agreed
to make it an extra good one. Joining us in
my court today as actor, comedian, filmmaker, and many other things.
(00:58):
It's Seth Rogan, and here to argue with Seth is
someone who I assume has experience in this department. It's
act comedian, writer, and director. It's Lauren Miller Rogan ready
to argue and debate. Might be good for us. Now,
(01:21):
we got to kick it off right here. How do
you know each other? We are Mary Mary to each
other as of the beginning of this podcast. Yes see
how it goes? Yes, you have you have listened to
Food Court before. I think that's going to be the
spinoff is the post marital strife that's created from some
of these episodes. All right, now, listen, you two have
(01:43):
decided to come to the food court to argue about
salad not the most exciting something because honestly, we agreeing
there it was hard for us to arrive on a
thing we disagree on. Yeah, callin narily. We we generally
(02:04):
a lot of the same things we like. I like
spicy food a little bit more than she does. But
it's like likes and stuff. Yeah, it's not like this
is the one thing although that we actually there's like
a real line, yeah, and there's not many, but this
is one of the line. I was gonna say, like that,
like the most exciting line, but it's a is that
(02:24):
the is there like a key to marital bliss right there?
Because my wife and I we have like she doesn't
like seafood. I love seafood. It's not an allergy thing.
She just doesn't like. It. Is the fact that you enjoy,
you know, similar culinary things a key to a happy marriage.
Probably I did the vegetarian ones and it wasn't easier,
that's for sure. But yeah, I think that. I think
(02:45):
the fact that we do eat all the same, both
healthy food and garbage food together ponding, I think so, Now, listen,
this this debate about salad where where it's origins was
this quarantine We're okay, okay, I think it's a regional honestly, Yeah,
that's what I was gonna say. I'm I'm originally from
(03:06):
Long Island, Jewish girl from Long Island, and you know,
and so we're really into our our deli, right and like,
and I grow up like eating these mayonaisy macaroni salads
and potato salads and off of things. And Seth didn't know.
I'm from Vancouver, British Columbia where you know, I don't know,
(03:29):
Like i'd say, if if if help food had a
tip of a spear, it was probably somewhere around the
And yeah, I grew up eating a lot of fresh vegetables.
My dad's a vegetarian. He's not eat that healthy though,
but still we would go to you know, there was markets,
there was things like that and the and I am
not against maynaise. Let that be said as well, but
(03:51):
the notion of like drenching produce in manis or a
macaroni noodle and maybe don't even know if that's a salad,
maybe that's like a subset is macaroni drenched in mayonnaise.
A salad. This is the deeper debate today for sure.
(04:12):
Not surprised potato is chopped up. Hugs the potato potato
is they what a salad? It's a vegetable. I think listen,
as a chef who has written many menus, I will
say that salad becomes sort of a catch off for anything. Everyone.
(04:33):
We went somewhere that had a chocolate salad and it
was just like chopped up. It was just like, it's
like a bread salad. Salad. Come on, Pittsburgh, have the
pitchforg salad which is like French fries. I've not even
heard of that. That's a that's a thing, a French fries. Okay,
it's in. It's called the Pittsburgh salad, literally a salad
(04:57):
with French. I love it. I think, listen, you're both writers,
so I think that now you know that that when
a chef has writer's block, it's just they just throw
the words salad, a salad of states of I love it. Also,
like you've drawn the line. I feel like if you
were from the other coast seth of Canada that maybe
(05:17):
you would have a different opinion. For sure, very much
Vancouver has no delis there's maybe one in all of Vancouver,
and like it's deli town. No, it's not a deli town.
And in the grand scallow Canadian cities it has like
by far the smallest Jewish population, so that like probably
has something to do with it. But like, yeah, there
(05:39):
was no deli, no deli. I didn't even go until.
It's funny, like my dad's from New Jersey, so like
I would go there, but like the idea, yeah, Like
I feel like I remember being with Laurent and like
there's always that like case in the deli, and to
me it was just like more to show you you
were in a deli than to actually beef stuff that
was sold in conser, you know. And then she was
(06:02):
the first person I was like, you keep that stuff.
You eat those those things in the front of the
in these big metal bats that I just like, what
is it. It's just a bunch of noodles with like
specks of orange and green stuff that's like in a
drage of like cream like creamy liquid water. I was
(06:23):
gonna say, listen, I think it is important now as
a judge to get this out of the way so
that there's no I don't get these emails Laura, and
I am also a long Islander, and I will say
that I grew up with the traditional sort of Jewish delicatessen,
and everything has mayonnaise in it. The the culinary equivalent
of the writer's block for the chef is also just
put mayonnaise in it. So what do I do with
(06:46):
these noodles? And I think that's smart. I think it's smart.
It's creamy, it's it's kind of sweet. It's a little
so I don't know if you know what it is. Okay,
so listen, we I have to get us. I have
to stop us right now because we're getting into the
actual debates. And before we can get into it, I
know at one point we were discussing thin burger patties
versus thick burger patties. We couldn't make an argument four
(07:08):
or against the things. We like them all. And that's
what's hard. That is the trouble. That is the trouble. Well,
i'll settle that debates. I do think it is tough.
It is a tough one because all burgers are delicious.
But I would go with single patties, thin thin single patties,
a little crisper on the edge pattes, but double the patty.
(07:29):
Yeah there it is. Yeah, the place we here, that's
that's what they subscribe to for the scientific reason. Do
you know the scientific reason why? It's called the my
Yard reaction, the my Yard reaction browning of proteins. Right,
So if you have two patties and you have four
(07:50):
sides of the brown instead of two sides of the browning,
that's about more texture. The texture plus more attack sture
plus more texture. It's scientifically literally what makes your mouth water,
like when you're walking by a grill, and and that's
about a chef as I'm gonna get here, So I'm
(08:11):
I'm embarrassed, but I think oversharing is good that I recently,
a couple of days ago, I actually had a McDonald's
double cheeseburger and an airport. It's really good. It's really good,
and I've been dragging. I'm chasing. Yeah, I was shocked.
My first job was at a McDonald's, so like, I've
had plenty of McDonald's in my life, but it's been
(08:32):
a while, and I was like, you know what I'm
gonna do this, I'm in an airport. I used to
think airports were the perfect excuse to eat faster, definitely,
And now it's not the case because you know, there's
actual food and airport, no reason to go to the McDonald's.
But I was like, I'm gonna do it, and I
did it because the mcrib's on its last tour. I
gotta give it the respect exactly. But I found I
(08:53):
found the double cheeseburger just a a study in soft
textures that was just undeniable, really real quick. Because you're
such special guests, Seth, what are a couple of your
favorite things to eat? Least favorite things to eat that
aren't mayonnaise based macaroni salads? Oh, man, I like all.
There's almost no food I don't like, honestly, Like I
(09:15):
I like, I love cheeseburgers and things like that. I
do love. I love Mexican food. I live. I grew
up beating a lot of Asian food, so I love
like im some and sushi, and I love like ramen
and things like that. I love Korean food. Green food
might be like my favorite type of food. I eat
a lot of cream food. Yeah, there's almost no honestly
this I would I. I am enthusiastic to eat almost
(09:36):
any type of I don't love if I guess what
you'd call like quote unquote like new America, Like you know,
like I don't want like I'm not like enthusiastic about
like a grilled chicken breast and some you know things
with it. But like, yeah, those are things about ely
to me, that's New Americ. Yeah, no, no worries like
a cedar playing salmon with some potatoes and stuff like that.
(09:57):
I don't know. I don't know what that is. But
fair fair enough, Hold on real quick, Crystal, can you
raise a New American from my Wikipedia page? As far
as like maybe it's because I'm Canadian. Maybe it's because
I'm an old Canadian. As an old Canadian, I don't
fair enough, real quick, because everyone wants to know, are
you working on any movies right now? Yeah? We we
(10:19):
have a lot of I'm in this new Uh, I'm
in the Fableman's the Steven Spielberg movie, and I'm working
on a Ninja Turtles movie that comes out whoa next summer. WHOA.
Oh my gosh. This I'm a big fan, but this
might be where I have to I have a little
bit of beef with the Ninja Turtles really did they was,
were you wronged by a Ninja Turtle? I okay, listen,
(10:41):
I hate to do this. I hate to do this
a live and like in such this moment. But my
my my second cookbook did okay on the you know,
the Amazon charts, but it was out sold by the
Ninja Turtles Pizza Cookbook. And listen, I don't know what
your role is. I don't know what the movie is about. Okay,
(11:04):
that's like, I wrote a book and I was beat
by Bill O'Reilly, so I know what it's like to
be to have to suffer a bitter defeat. Yeah, well exactly.
But here's here's my beef. It's not that they beat
me like I'm a lovable loser, like I'm okay not
being the best. But I don't think the Ninja Turtles
wrote their own cookbook. They wrote that absolutely had a
(11:27):
ghost route. Yeah. Also, like what Donna Tello just throws
a peel on the end of his bow staff and
all of a sudden like he's an award winning pizzaolo.
Have you ever made pizza? Have you ever made pizza?
Humidity kills pizza. A sewer is not a good place pizza.
They don't sorry, it's it's like a pet. It's like
(11:50):
I don't have too many rivalries. Okay, sorry, yeah, thank
you for that. Impressive in that regard, I thank you.
I appreciate you taking pr angle like back off blaze
their teenagers like they're also not real. Yeah, fair enough,
all right, Lauren. Listen, you're you're acting, writing, directing, which
means that you have also spent a considerable amount of
(12:13):
time around a crafty table. So this is one of
my favorite topics. Yeah, what how do you approach What
is your strategy for the crafty table? I mean, you know,
it probably depends on the time of day, to be honest.
So I think early in the day you're like, no, no, no,
I don't need that. No, you know what, I'm gonna
grab these nuts, trab a little, maybe maybe a piece
(12:34):
of fruit. And then at the end of the day
you're getting into our town and you're like, you know,
I feel like if I don't have the cookie, I'm
not going to be able to make it. And yeah,
I feel like there is a real sliding scale with it,
and depend on your job, I think you've got to
hit the table for whatever you need in that moment
you're acting in a late coffee. Yeah, if you're directed, well,
coffee all the time. But yeah, yeah, too many. Yeah, yeah,
(13:00):
I try not to eat throughout I I get so
I like I've learned to not eat throughout the day
essentially because it just makes me tirer's although I feel
like lately craft service tables and have a lot of
healthy options, healthier than they used to be. And show
he was on they had like fruit cups and like
hasai bowls and stuffing like that, Like it was a
(13:22):
whole new world that craft service compared to what I've
been used to over the years. Yeah, it was. It
was relatively much better. Yeah, yeah, he used to just
be donuts essentially. Yes, And there's always my favorite is
the four five pm like where the crafty chef like
gets super creative. Yeah, our guy. We just had this
(13:42):
guy a Chance who made these Philly tea steaks. They
were like truly some of the best Philly teestakes I've
ever had, and yet top he would roll out, yeah
that they would make. Yeah, the crafty when they cook,
it's always really really when you see that tray coming,
everyone sort of gets a little energy boost, like a
piece of can a love that toothpick. Yeah, I've worked
on some things where they're like, you can't come around
(14:03):
with the tray. Everyone gets too excited and stops working
for like an hour and a half. Oh, that's true,
that's true. I know. Listen, you too. Co founded a
nonprofit called Hilarity for Charity. What's the back story there
and what does h FC do? Yeah, we started Hilarity
for Charity ten years ago. My mom Adele had been
diagnosed with Alzheimer's when she was only you know, so
(14:24):
we eventually we first throw an event to raise money
for for research and whatnot, and then sort of realized
that we had an opportunity to use their voices for more,
and we eventually formed this organization. And the money we
raise goes to a few places. First to care for
people who are keeping their loved ones at home. We
have a partnership with Home Instead Senior Care, and we
(14:45):
provide in home care for people. And then the other
part of it goes towards research for brain health. And
you know, there are so many things we can do
these days to keep our brains healthy. Nutrition is a
huge part of it, obviously, and so we do research
for that and so it's about caring for caregivers and
teaching everyone to care for their brains. Listen, you guys
are being modest. Since two thousand twelve, Hilarity for Charity
(15:06):
is raised over eighteen million dollars and provided more than
four hundred thousand hours of respite to family caregivers, which
I love, but thank you so much as it's part
of my family history as well. And like, because of
some information that we've traded in the past, I've been
eating so much salmon, blueberries and walnuts because of an
email from you, and like it's it's delicious and healthy,
(15:29):
and like, just how has it grown over the last
ten years? Like what are what are you most proud
about in its growth? I mean, we've made it's become.
I mean I think overall, like Alzheimer's is the conversation
around it seems to have changed over the last ten years. Um,
you know, I don't know if we definitively contributed to that,
but we we didn't hurt. I'll tell you that we,
(15:49):
you know, are able to starting to get actual kind
of influence in government circles to try to make like
real actual change because like as much money as we
make it as much. You know, acaition is we try
to provide like until there's like an institutional shift in
thinking towards how to deal with both caregivers and the
disease itself, you know, yeah, there won't be real change.
(16:11):
And so that's the thing that we've been working hard
to try to really do. And um, yeah, I think
it's just the fact that now there are things that
can be done that people are kind of growing more
aware of brain health things like that. Is it feels
like a lot has happened in the last two years. Absolutely,
What do you have in store for the rest of
the year for HFC and how can our listeners support we? Okay, well,
(16:31):
I mean, honestly, we have so much going on at
all times. We always have a lot of caregiver programs.
So we have support groups that are running weekly and
we break those down into pairing people into groups that
you know, they have things in common and so you're
talking with people who really understand your situation. And then
we just had our big tenth anniversary. I don't think
we have any more like event events coming up for
(16:52):
the rest of the year, but of course we always
have programming online and you know, will of course be
doing a fundraising push at the end of the year,
but then next year hopefully we're doing a big event
sometime in New York. And we started hosting these brain
health dinners that are smaller and hopefully to do some
of those in places, you know, different places around the
country where we've never really been, where we get people
together and we eat a brain healthy meal and we
(17:12):
get a group of people together to have a little
panel discussion about the things people can do to keep
their brains healthy. And it's constant. It's constant stuff because
this disease doesn't stop and caregivers unfortunately, never get a break,
and so we're constantly just you know, putting stuff out
there to help them and and you know, make sure
that people are getting the support that they need. Awesome, Well,
(17:34):
thank you so much for what you've done. And also
we'll make sure we put up a link so our
listeners can support as well. Seth. Seth tell us in
one sentence, just so the case you'll be arguing in
the food court today, well it's a two part case.
One is mayonnaise based salads are bad and non maonnaise
based salads are good. Okay, all right, so you're are
(17:58):
we sort of are arguing were the green leafy vinaigrette
based salad olive oil integrated any any salad not drenched
in mayonnaise, I would say I would be taking a
posit more. Okay, but you I mean, but you like mayonnaise.
We've made that clear already. So I do like mayonnaise
very much, Really like love mayonnaise. Yeah, alright, fair enough,
pries in mayonnaise. Yeah, I don't mind sushi with mayonnaise based.
(18:22):
So so you would say that mayonnaise based things are
are have a nice variety of of uses, They have
a utility. I think mayonnaise. I think that. I think,
when it knows its role, mayonnaise is a delicious thing.
I need to be more like mayonnaise. I need to
I alright. So that means, Lauren, that you are saying,
yeah that I that I fully believe in the flavor
(18:46):
and textural value of a mayonnaise based salad and think
that they really hold a place in our culinary society.
So Seth, how do you feel about miracle whip? Started
to mention a brand? Right, No, that's not a thing.
I think some things in Canada we just didn't eat,
like maybe there was just something like societal understanding that
(19:06):
we shouldn't and that was like not like, I don't
think I ever I saw commercials from Miracle Whip growing up.
I don't think I ever physically saw again or jar
or whatever tub thing of miracle whip, container of Miracle
Whip in someone's like possession my entire life and maybe
until I moved to America and then I was like, oh,
it's okay. One You're like, oh, people eat Miracle whipp
(19:27):
here like that. We didn't do that. It's such a
I don't. We don't. My family was not a Miracle
Whip family, were Hellman's family, and and you know, miracle
was not I think in this because I moved to
Florida eventually, where Mayne's had a different role. We can
get into that. But I feel like that's where Miracle
whipp really came into the picture, but not not for
(19:49):
me personally. Got it, Okay, so much to impact here
one Miracle Whip great marketing to change the English salad cream,
which is not good marketing. But I do want to
get in because we're sharing in these similar paths Florida.
My wife's from Florida, Long Island. I'm from Long Island.
What role does mayonnaise have in Florida? Where are you
going with this, Lauren? I just think it's it's even
(20:09):
more I think I feel like it's even more embraced
and and it goes on even more things in Florida.
Fair enough? Okay, Well, I will reveal Jasmine Blaze here.
This is hopefully she's not gonna get mad at me,
but she brought to my attention when we first started
dating something called the mayonnaise sandwich. That's what is that?
It is what exactly what it sounds like, two slices
of that basic white bread with me. I mean, I
(20:31):
believe it. I can see it. I could probably. I'm
sure people were eating those across the lunch room table
for me. Fair enough, fair enough. I also want to
get I get it out here, Lauren, that my wife's
a Florida Gator. Oh well, I did go. I did
go to florest take but I'll be honest. I went
to film school there. I never went to a single
football game. It's only one Thursday year. That's that's why
(20:53):
I wanted. Okay, here we go listen before we get
into the actual debate, which is going to be a
fascinating one. We like to do in this what most
courts do, and that is have a trivia round to
decide who gets to debate first, just like every court
across across the land. Seth, what will your sound effect be? H? Bomb?
(21:14):
I got? I like get a classic, a classic, sort
of like straight to the point, buzzer noise, Lauren, I'll
just I'll just do that a little higher higher pitch,
like a little higher, like a little digital, a little beep.
So it's a beat first, a bomb and that's gonna work.
Here we go trivia around and again this is determined
(21:34):
who gets to present their case first. Question one. Tuna
sandwiches have been a staple of the Jewish Deli menu
for nearly a hundred years in the US. But what
soda brand is the number one that's used to wash
down sandwiches in those delis a Jewish Deli soda brand?
Iconic to the Jewish delicatessen. Oh it's the one that
(21:57):
my dad the cel ray. Oh you're you're right there.
The the first word is doctor barks no doctor not
dr Pepper No, no, no, my dad drinks Laura, give
me a buzzer, Give me a buzzer sound someone? Okay, Laura,
Laura Miller. This court will take into account that you
(22:19):
know one of the sodas, and we will give you
credit for the Doctor Brown's brand. That's what it is.
That's right, Dr Brown. Each of the each of the
six Dr Brown's flavors packaged with a New York vignette
taken from Old Prince to emphasize the brand's origins in
eighteen hundreds, New York. Of course, their most famous or
infamous flavor is the cell Ray flavors. What is that?
(22:43):
It's celery roots. It's celery celery room. Yeah. You can
also go into like a Whole Foods and get celery
roots champagne, which is pretty fantastic as a creative chef
as well. So celery a little salinity there. I learned
from this trivia that it was like he was like medicine,
which is why the toto was called Dr Brown's. It
was supposed to like help kids. Wow. Yeah, but I
(23:06):
was like did it It was just sugar and right? Right?
Isn't that the origin of all like original soda. It's
all like oh, this is gonna make you young or
fix you or whatever it is. Alright, So Lauren, you're up.
That's right, This will get you going alright. Question too
(23:27):
with Lauren up one zero, what is the most consumed
lettuce in America? That's Lauren Iceberg Iceberg lettuce. You would yeah, okay,
I mean you would think that it's Iceberg and you'd
be app be absolutely correct if you thought it was Iceberg. Seth, Yes,
(23:48):
she's got to Iceberg lettuce makes up thirty one percent
of the lettuce consumed in America. It's not the tastiest
or the healthiest, but still winning the race. And Seth,
I agree with you. I feel like that. Five years
ago it was like and Romayne is right on the
heels shifting the do I think so? I think so? Also.
(24:09):
Luckily Seth, for you and my court, I get to
determine how many points question three is worth, and today
it's worth it's it's worth seven points the last one,
so it's just clear today it's worth seven. Here we go.
Question three. In St. Louis, there's a restaurant dedicated to
a salad dressing that incorporates said dressing into every single
(24:29):
dish on the menu. What dressing is it? This restaurant
in St. Louis uses this dressing in every item. It's
a classic. Okay, Seth ranch dressing. Listen. That is an
educated guest and a smart one. You're absolutely correct. Yeah,
I want to go to this place. That sounds good.
(24:51):
Seth Rogan with ranch dressing. Yeah, listen. I I know
that you're a longtime listeners of Food Court, but for
those of you who are not, you can go back
in the archives and listen to way back season one,
episode four, Ranch versus Blue Cheese, which I'd like the
Rogans to weigh in on right now, Ranch versus blue cheese.
We're big buffalo wing eaters in this house. Yeah, we
(25:12):
generally get both. Honestly, I'd like to get my fries
in the ranch and then I go back and forth
with the wings. Yeah fair enough, probably, Yeah, well to
that and ranches a more versatile yeah sauce. So I
think like I would go with Ranch just because if
I had to choose one, I would choose that because
it will probably more likely compliment my French fries and
(25:35):
my wings. Fair enough, I love it. I think in
my younger days I made a Ranch milkshake. There you go,
Scarf for bar would like that a ranch milk will
be okay with it. I mean, sounds disgusting, But I've
never met a ranch I didn't like, So that's so
an American thing. We don't. Yeah, that's like me and
(25:55):
my Canadian friends when we're alone, we're like, man, they
really love branch here seriously, like like mouth under this
spigot of a keg of rage dressing that well. I
just think, listen, you dip your fries and milkshakes sometimes,
why not dipping in you're flavored with ranch. Yeah, all right,
(26:17):
there we go with the big comeback, Seth. That means
you have seven points to Lawrence two points, and you
get to make the big decision. It's the toughest decision here.
Will you present your case first or will you bat
seconds with your debate? What you're not usually supposed to
ask the person you're debating what they like to do?
Respect my opponent. I'll go first, alright, alright, that's that's
(26:43):
the that's not the usual decision. Seth is going to
go first, and we'll get right into that after this
quick break. I remember my I went to like a
church day with the Wet Wild water Park with my
(27:03):
friend and and her mom had made us ham and
miracle whip sandwiches on white bread, and I've never had
such a thing, and I found it to be so delicious.
I really like that, Like the imagery right there, I'm
like I felt the mist coming off, like the smell
of the water park, and like, yeah, you got like
a little picnic basket with all those sandwiches in it.
(27:25):
Love it, Love it. And we are back to recap
the case today. We have greens with a vintegrette versus
anything else in a mayonnaise base. That is the case
that the Rogans have brought to us today. And the
way this works to each of you have three minutes
to state your case. During the first three minutes you
need to lay out your case, only don't focus on
why your opponent is absolutely wrong. You'll get a rebuttal
(27:45):
after that. After those three minutes, you'll get those two minutes.
So seth, you're going first, and your time starts now
long time that is, I'll talk slow. By the way, listen,
no listen, I'm gonna I'm gonnat some of your time
because you are absolutely right. If you are not, if
you are familiar with what third everyone is now because
(28:06):
of Instagram, Like you know what a fifteen second Instagram
story feels like it is a long time time. I'm
just your colleague right now, eating up sometime for you, Seth,
You're two minutes in thirty seconds starting now. When you
sit down to eat a salad, I think what you're
(28:26):
doing is having a celebration of nature and produce. You
are trying to experience what what the world has to
offer you in the purest sense. And I think that
you know, while you know these things are probably delicious
on their own, to add some sort of seasoning, some
(28:47):
sort of oil pressed from another plant, be it at
all of or a fermented one, be it of vinegar,
And I think that you know that compliments and does
not overpower or change the very nature fundamentally of what
it is that you are eating. And you're eating a salad,
(29:08):
and what a salad is. In my head when I
picture salad, I picture a bunch of lettuce, pictures, some
chopped up vegetables of other things. I picture it resting
uh percolee on a plate, each element clearly identifiable and celebrated,
not homogenized into one singular substance. But instead, you know,
(29:33):
while being one thing a salad, not forgetting the parts
that it is comprised, not undervaluing these parts, and not
um you know, just making these parts components of turning
it into something else, something that maybe one could argue
(29:55):
is not a salad at all. And to that end,
when you're sitting down for a salad, I think you
want some sort of light, all of oil or vinegar
atte based dressing that maybe lightly coats each of the
elements of your salady they fresh vegetables, but does not
weigh them down and do not again maybe turned it
(30:18):
into some sort of sludger. It's just there. It is okay,
it's natural, it's light. I don't think perkey. I think
perkey's a word. I think you actually said perkely, which
is so perfect perkly plated. And I like that imagery
of like, yeah, well, is it's got to be light
(30:39):
for that to have that presentation value. It's it's maybe
it's healthier, it's a light round salad. You wanna yeah,
such a naturalist. That was such a naturalist pitch there.
It's okay, Lauren, your three your your three minutes to
let us know why a mayonnaise based salad is absolutely delicious.
(31:00):
Three minutes starts now sour. I mean, listen, I think
that you know, I think what we talked about early
on is that a chef will look at the idea
of a salad and think, hey, I can do a
lot of different things. I don't have to be confined
to the traditional idea of a lettuce leaf and an
(31:20):
olive oil on a salad. That I can take another
item and be inspired and create something really special, like
a macaroni salad, which I find a lot more comfort
in a macaroni salad than I would say leafy salad,
And that the noodles and the nice create a real creamy, comforting,
(31:47):
delicious labor and texture. And I think that you know,
if i'm you know, look, sometimes I eat a sandwich
and I like a chip. Sometimes you need a sandwich
and I want a noodle and a or a coal
slaw or a potato salad. And I think that these
things really provide a sense of luxury in our lives.
(32:08):
And and for me, there's honestly, there's nostalgia in a
in a like in a in a real sweet macaroni salad.
Oh man, so much, I feel like a child. Again,
when I eat these things, and and and you know,
I think for these many reasons that mayonnaisy based salads,
(32:31):
the macaronis, the potatoes, the cole slaws are are are
really valid members of the salad family. I think, what
about the ambrosia? Oh yeah, you know, I never really
had a lot of ambrosia. I I again, moved to
the South when I was a little when I was
still a kid, bit a little bit older, and I
(32:51):
was like, what is that. I that was not a
New Yorky salad to me, that's not in the deli there.
How do you guys feel about jello based salads? What? Yeah, wait,
but do you like what do you mean by that
jello based salad? In the South, it's like there's a
lot of jello based salads like where they're in like
a jello mold. But then there's yeah, well sure, Like
(33:12):
like I'm Thanksgiving, I take my cranberry sauce and I
add jello to it and mandarin oranges, and some of
my some of my older relatives would put nuts in there,
and I thought that was nuts. But certainly adding jello
to my cranberries and some mandarin oranges. Two thumbs up
over here. I mean really the fruit. So the fruit,
(33:33):
the fruit salad, the fruit salad, salad, salad, of course,
love a fruit salad. Cut out a watermelon, take little
balls pulled up again. Nostalgia. It's all there. Now. Would
you dare mix mayonnaise in a fruit salad? I would.
I don't think I would do something so blasphemous. But
but you know what, you never know the first three minutes,
(33:56):
I will say after the first round here, this is
usually the case. It's pretty close, classic verse, creative, healthy verse, comfort,
nature versus nostalgia. That's the two minute rebuttal round. Seth,
You're gonna go first, and you get to tell Lauren
why mayonnaise based salads are horrific and your two minutes
(34:18):
it starts now, well, I'm thinking we're mixing noodles with
anything mayonnaise in my opinion, First of all, the low
on the list of things, I would instinctually, let's do
some cheese, some sauce, tomato, bay other There's so many
things to drench your noodles in that are better than mayonnaise.
And I think, though the fundamental crux of my argument
(34:39):
is I don't even know if it's salad. If that salad,
what isn't salad? Is macaroni and cheese salad? Does the
mayonnaise bake it salad? If that's like, what is it?
Is it? That's I think we're a big part of
my argument is I would like I would offer that
these are not even salads, that they have perverted the
(35:01):
word salad and that they are an abomination to the
word salad, and that they are something else and they
are labeling themselves as salads and masquerading as salads, but
they are not salads. These are noodles drenched in mayonnaise.
That's not a salad. I don't know what that is.
I don't know what that is. It's not a salad.
(35:24):
I don't know what it is. And you know what,
I don't want to know. At the end of the day,
I don't know. Like Seth thinks that salads are are
gross and are they even salads? This is getting deeper
than maybe they got a lot of nerve calling themselves salads.
What if a chicken salad or tuna salad is on
(35:45):
a bowl of lettuce? Yeah, exactly what is that? That's
agree sad? Chips and French dressing. Nothing screams taco more
than fridge dressing. You put some chipotle powder in there
(36:06):
and it's and it's good. What screams taco salad? More
French dressing? Over it might be that, Lauren, did you
grow up in my grandma's house because she one hundred
percents eat tacos like that? She loves me, my grandma
(36:29):
from the South. Yeah. Well, now we're getting deep into
this debate. Is what about season? What about caesar salad dressing?
Like that egg based? Right? It is right, it's egg man.
What I mention because we talked about Mexico, It's originally
(36:49):
invented in Mexico, the caesar salad, which is to most
people some people are surprised. But as as a chef,
now not the judge. Again, I based this totally on
the debate, but I will have to say that as
caesar dressing is a mayonnaise. It is a mayonnaise. It
is a mayonnaise, is what It is an ego mixed
(37:12):
with olive oil and wish to shear sauce and some
cheese and anchovies and lemon juice. But I will strike
that from the record, just real quick. Crystal we have
to strike that from the record. You know what other
mayonnaise is could take a cue from from sea sure
through that we wouldn't be having that fair enough enough
it is, it could be the outlier for sure. Alright, Laura,
(37:33):
enough that I t that up for you. But you
now have two minutes and let's have no wise absolutely wrong.
All right, all right, Lauren, you're two minutes starts now, Okay,
here we go. I'm gonna take a moment of my
two minutes just to say that beefy cream salads are
really good for you, and I feel, as a great
health advocate you should eat them, and I do, and
I like them very much. But in this case, thank you.
In this case, I think that a green leafy salad
(37:55):
look can be great. But the truth is people are
eating light iceberg lettuce. I almost saw the liceburg tasteberg lettuce,
which means these salads are boring. But you know what's
not boring a mayonnaisy based salad. It's interesting, it's delicious.
It fills you with all sorts of things other than
(38:16):
just lettuce and vegetables, and those things are good, but
sometimes you need more. Sometimes you need a noodle. You
need a potato, you need a a chip. You need
a chip with your dressing and your maize, and and
and I think that you know, some days just really
call for a mayonnaisy bass salad, and and and that's
(38:39):
a lot of the days of the week. And if
you want to feel a little bit of comfort, a
little bit of creativity, at a little mayo to your salad. Oh,
I love that? Are you? Are you saying maybe that
mayo based salads are like the weekend, They're like the
party salad. They are because you bring a thing you know,
(38:59):
I don't know it. I love that, sense said, oh yum,
Like okay, you know the famous phrase, oh my gosh, Okay,
there we go. I didn't ring the bell. We don't
need to ring the bell. But there are there. There's
the rebuttal round. I have a lot to think about.
(39:20):
I am going to retire to my chambers, take a
short break, and we'll be back with our verdict. Oh boy, okay, listen,
we are back. And I have had a chance to
think about this. I thought long and hard about it.
(39:42):
It's been about I don't know, thirty seven seconds this time.
But before I deliver my verdicts, and it's a big
one today. Do either of you have any final words
you'd like to say, any closing statements. This is your
last chance to change my mind or convince me. I'm
saying that my salad take is superior because it's actually
(40:02):
a salad, okay, And I would disagree that that salad
is it needs to be so traditional. I think that
we can like all types of salad. Like if you're
asking me what's better, like a salad or macaroni and cheese,
that macaroni and cheese is better, But that's because it's
not salad. Should but a macaroni salad has some vegetables
in it. And I think that we could we should
(40:24):
be embracing all salads instead of maybe just one kind
masquerading not salad. Order in the court, Order in the court.
It's getting out of controls. Never in all my days
that I think that I would actually have creativity queued
up in the side of a mayonnaise based salad. But
(40:45):
it seems like we're saying the classic salad vinaigrette. Let
us just slightly falling from the sky. Perkle plated this
classic versus creative healthier maybe sets version versus comfort. Again,
I'm luxury was used and and to define you know,
mayonnaise based salads. Maybe that's the case. Nature versus of nature,
(41:09):
celebration of nature. Absolutely, I'm seeing that in nature. Foraging
for your own lettuce and just you know, I mean
taking those olives that you foraged and then you know,
fermented and aged for years to make a dressing out
of it. This one is tough, but this court has
come up with a decision. And I'm gonna hear about
(41:31):
this one, Crystal, I know it. But this court is
going to decide in favor of the mayonnaise based salad.
I am so glad we're doing video here because because
(41:52):
every time I usually make a decision, Crystal is like,
you totally got it wrong. And now she's on she's
on camera and she's like, you got this one right.
You got this one kid. Oh my gosh, what a
hard fought battle. You know what. I hopefully I've I've
settled the family debate, but seth any any final words?
(42:13):
Are you upset? No? I get it. I think I
think like, if you subscribe to the false notion that
those are salads, I understand why you'd be guided to
the logic that they are superior. I'll agree. You could
take the salad debate to an appeals court here, but Lauren,
you you brought it home with the fact that you
(42:34):
you merge creativity and comfort and nostalgia all in the
one and during the whole debate. I just want to
go get a tuna salad now, and it'll be delicious.
You'll put on some some bread with Oh, it's going
to be great, and and and then for the other
six days of the week, Seth, I'm gonna do. Just
let us in the vintegrad because if it's a tuna melt,
is that still tuna salad in there? That's why? Well,
(42:57):
sure it's a tuna salad melt. WHOA, I don't know
I've ever heard that. Listen. I just told you I
made ranch dressing milkshakes. I think they dropped the salad.
I think so that's I think. So. Rogan's thank you
so much for bringing your case to the court the
grand finale of season three. I hope you both have
fun for more Seth Rogan, you can watch many of
(43:18):
his hilarious movies. You can find him at Seth Rogan
on the social media, and you can find Lauren at
Lauren Miller Rogan on social media as well. Listen, everyone,
what do you think, audience? Did I get this totally wrong?
I know fifty percent of you think that I got
it wrong. You can let me know on food Court pod,
on Instagram, and you can find me across social media
at Richard Blaze and on TikTok at Richard Blaze Official
(43:39):
because there's many other Richard Blazes in Canada. Seth oh yeah.
Food Court is a production of I Heart Radio. I'm
Richard Blaze. My producer is Crystal Pomhi. Food Court was
created by Christopher Hassiotis and the rest of my food
Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze.
The theme song is by Jason ni Smith. For more
podcasts from radio, visit the I Heart Radio app, Apple Podcast,
(44:02):
or wherever you listen to your favorite shows. Real pure,
Thank you so much, cheersome, thank you me
We'ress like we've we've dreamt of eating your food for
a long time. The next best thing food Court, food Court,
food Court with Richard Blaze. Argue in the food Court
Court with Richard Blaze. Welcome to food Court of production
(00:38):
of I Heart Radio. Welcome to my food Court. I
am your honorable Judge Richard Blaze presiding, and drumroll please.
This is our season three finale, so we've all agreed
to make it an extra good one. Joining us in
my court today as actor, comedian, filmmaker, and many other things.
(00:58):
It's Seth Rogan, and here to argue with Seth is
someone who I assume has experience in this department. It's
act comedian, writer, and director. It's Lauren Miller Rogan ready
to argue and debate. Might be good for us. Now,
(01:21):
we got to kick it off right here. How do
you know each other? We are Mary Mary to each
other as of the beginning of this podcast. Yes see
how it goes? Yes, you have you have listened to
Food Court before. I think that's going to be the
spinoff is the post marital strife that's created from some
of these episodes. All right, now, listen, you two have
(01:43):
decided to come to the food court to argue about
salad not the most exciting something because honestly, we agreeing
there it was hard for us to arrive on a
thing we disagree on. Yeah, callin narily. We we generally
(02:04):
a lot of the same things we like. I like
spicy food a little bit more than she does. But
it's like likes and stuff. Yeah, it's not like this
is the one thing although that we actually there's like
a real line, yeah, and there's not many, but this
is one of the line. I was gonna say, like that,
like the most exciting line, but it's a is that
(02:24):
the is there like a key to marital bliss right there?
Because my wife and I we have like she doesn't
like seafood. I love seafood. It's not an allergy thing.
She just doesn't like. It. Is the fact that you enjoy,
you know, similar culinary things a key to a happy marriage.
Probably I did the vegetarian ones and it wasn't easier,
that's for sure. But yeah, I think that. I think
(02:45):
the fact that we do eat all the same, both
healthy food and garbage food together ponding, I think so, Now, listen,
this this debate about salad where where it's origins was
this quarantine We're okay, okay, I think it's a regional honestly, Yeah,
that's what I was gonna say. I'm I'm originally from
(03:06):
Long Island, Jewish girl from Long Island, and you know,
and so we're really into our our deli, right and like,
and I grow up like eating these mayonaisy macaroni salads
and potato salads and off of things. And Seth didn't know.
I'm from Vancouver, British Columbia where you know, I don't know,
(03:29):
Like i'd say, if if if help food had a
tip of a spear, it was probably somewhere around the
And yeah, I grew up eating a lot of fresh vegetables.
My dad's a vegetarian. He's not eat that healthy though,
but still we would go to you know, there was markets,
there was things like that and the and I am
not against maynaise. Let that be said as well, but
(03:51):
the notion of like drenching produce in manis or a
macaroni noodle and maybe don't even know if that's a salad,
maybe that's like a subset is macaroni drenched in mayonnaise.
A salad. This is the deeper debate today for sure.
(04:12):
Not surprised potato is chopped up. Hugs the potato potato
is they what a salad? It's a vegetable. I think listen,
as a chef who has written many menus, I will
say that salad becomes sort of a catch off for anything. Everyone.
(04:33):
We went somewhere that had a chocolate salad and it
was just like chopped up. It was just like, it's
like a bread salad. Salad. Come on, Pittsburgh, have the
pitchforg salad which is like French fries. I've not even
heard of that. That's a that's a thing, a French fries. Okay,
it's in. It's called the Pittsburgh salad, literally a salad
(04:57):
with French. I love it. I think, listen, you're both writers,
so I think that now you know that that when
a chef has writer's block, it's just they just throw
the words salad, a salad of states of I love it. Also,
like you've drawn the line. I feel like if you
were from the other coast seth of Canada that maybe
(05:17):
you would have a different opinion. For sure, very much
Vancouver has no delis there's maybe one in all of Vancouver,
and like it's deli town. No, it's not a deli town.
And in the grand scallow Canadian cities it has like
by far the smallest Jewish population, so that like probably
has something to do with it. But like, yeah, there
(05:39):
was no deli, no deli. I didn't even go until.
It's funny, like my dad's from New Jersey, so like
I would go there, but like the idea, yeah, Like
I feel like I remember being with Laurent and like
there's always that like case in the deli, and to
me it was just like more to show you you
were in a deli than to actually beef stuff that
was sold in conser, you know. And then she was
(06:02):
the first person I was like, you keep that stuff.
You eat those those things in the front of the
in these big metal bats that I just like, what
is it. It's just a bunch of noodles with like
specks of orange and green stuff that's like in a
drage of like cream like creamy liquid water. I was
(06:23):
gonna say, listen, I think it is important now as
a judge to get this out of the way so
that there's no I don't get these emails Laura, and
I am also a long Islander, and I will say
that I grew up with the traditional sort of Jewish delicatessen,
and everything has mayonnaise in it. The the culinary equivalent
of the writer's block for the chef is also just
put mayonnaise in it. So what do I do with
(06:46):
these noodles? And I think that's smart. I think it's smart.
It's creamy, it's it's kind of sweet. It's a little
so I don't know if you know what it is. Okay,
so listen, we I have to get us. I have
to stop us right now because we're getting into the
actual debates. And before we can get into it, I
know at one point we were discussing thin burger patties
versus thick burger patties. We couldn't make an argument four
(07:08):
or against the things. We like them all. And that's
what's hard. That is the trouble. That is the trouble. Well,
i'll settle that debates. I do think it is tough.
It is a tough one because all burgers are delicious.
But I would go with single patties, thin thin single patties,
a little crisper on the edge pattes, but double the patty.
(07:29):
Yeah there it is. Yeah, the place we here, that's
that's what they subscribe to for the scientific reason. Do
you know the scientific reason why? It's called the my
Yard reaction, the my Yard reaction browning of proteins. Right,
So if you have two patties and you have four
(07:50):
sides of the brown instead of two sides of the browning,
that's about more texture. The texture plus more attack sture
plus more texture. It's scientifically literally what makes your mouth water,
like when you're walking by a grill, and and that's
about a chef as I'm gonna get here, So I'm
(08:11):
I'm embarrassed, but I think oversharing is good that I recently,
a couple of days ago, I actually had a McDonald's
double cheeseburger and an airport. It's really good. It's really good,
and I've been dragging. I'm chasing. Yeah, I was shocked.
My first job was at a McDonald's, so like, I've
had plenty of McDonald's in my life, but it's been
(08:32):
a while, and I was like, you know what I'm
gonna do this, I'm in an airport. I used to
think airports were the perfect excuse to eat faster, definitely,
And now it's not the case because you know, there's
actual food and airport, no reason to go to the McDonald's.
But I was like, I'm gonna do it, and I
did it because the mcrib's on its last tour. I
gotta give it the respect exactly. But I found I
(08:53):
found the double cheeseburger just a a study in soft
textures that was just undeniable, really real quick. Because you're
such special guests, Seth, what are a couple of your
favorite things to eat? Least favorite things to eat that
aren't mayonnaise based macaroni salads? Oh, man, I like all.
There's almost no food I don't like, honestly, Like I
(09:15):
I like, I love cheeseburgers and things like that. I
do love. I love Mexican food. I live. I grew
up beating a lot of Asian food, so I love
like im some and sushi, and I love like ramen
and things like that. I love Korean food. Green food
might be like my favorite type of food. I eat
a lot of cream food. Yeah, there's almost no honestly
this I would I. I am enthusiastic to eat almost
(09:36):
any type of I don't love if I guess what
you'd call like quote unquote like new America, Like you know,
like I don't want like I'm not like enthusiastic about
like a grilled chicken breast and some you know things
with it. But like, yeah, those are things about ely
to me, that's New Americ. Yeah, no, no worries like
a cedar playing salmon with some potatoes and stuff like that.
(09:57):
I don't know. I don't know what that is. But
fair fair enough, Hold on real quick, Crystal, can you
raise a New American from my Wikipedia page? As far
as like maybe it's because I'm Canadian. Maybe it's because
I'm an old Canadian. As an old Canadian, I don't
fair enough, real quick, because everyone wants to know, are
you working on any movies right now? Yeah? We we
(10:19):
have a lot of I'm in this new Uh, I'm
in the Fableman's the Steven Spielberg movie, and I'm working
on a Ninja Turtles movie that comes out whoa next summer. WHOA.
Oh my gosh. This I'm a big fan, but this
might be where I have to I have a little
bit of beef with the Ninja Turtles really did they was,
were you wronged by a Ninja Turtle? I okay, listen,
(10:41):
I hate to do this. I hate to do this
a live and like in such this moment. But my
my my second cookbook did okay on the you know,
the Amazon charts, but it was out sold by the
Ninja Turtles Pizza Cookbook. And listen, I don't know what
your role is. I don't know what the movie is about. Okay,
(11:04):
that's like, I wrote a book and I was beat
by Bill O'Reilly, so I know what it's like to
be to have to suffer a bitter defeat. Yeah, well exactly.
But here's here's my beef. It's not that they beat
me like I'm a lovable loser, like I'm okay not
being the best. But I don't think the Ninja Turtles
wrote their own cookbook. They wrote that absolutely had a
(11:27):
ghost route. Yeah. Also, like what Donna Tello just throws
a peel on the end of his bow staff and
all of a sudden like he's an award winning pizzaolo.
Have you ever made pizza? Have you ever made pizza?
Humidity kills pizza. A sewer is not a good place pizza.
They don't sorry, it's it's like a pet. It's like
(11:50):
I don't have too many rivalries. Okay, sorry, yeah, thank
you for that. Impressive in that regard, I thank you.
I appreciate you taking pr angle like back off blaze
their teenagers like they're also not real. Yeah, fair enough,
all right, Lauren. Listen, you're you're acting, writing, directing, which
means that you have also spent a considerable amount of
(12:13):
time around a crafty table. So this is one of
my favorite topics. Yeah, what how do you approach What
is your strategy for the crafty table? I mean, you know,
it probably depends on the time of day, to be honest.
So I think early in the day you're like, no, no, no,
I don't need that. No, you know what, I'm gonna
grab these nuts, trab a little, maybe maybe a piece
(12:34):
of fruit. And then at the end of the day
you're getting into our town and you're like, you know,
I feel like if I don't have the cookie, I'm
not going to be able to make it. And yeah,
I feel like there is a real sliding scale with it,
and depend on your job, I think you've got to
hit the table for whatever you need in that moment
you're acting in a late coffee. Yeah, if you're directed, well,
coffee all the time. But yeah, yeah, too many. Yeah, yeah,
(13:00):
I try not to eat throughout I I get so
I like I've learned to not eat throughout the day
essentially because it just makes me tirer's although I feel
like lately craft service tables and have a lot of
healthy options, healthier than they used to be. And show
he was on they had like fruit cups and like
hasai bowls and stuffing like that, Like it was a
(13:22):
whole new world that craft service compared to what I've
been used to over the years. Yeah, it was. It
was relatively much better. Yeah, yeah, he used to just
be donuts essentially. Yes, And there's always my favorite is
the four five pm like where the crafty chef like
gets super creative. Yeah, our guy. We just had this
(13:42):
guy a Chance who made these Philly tea steaks. They
were like truly some of the best Philly teestakes I've
ever had, and yet top he would roll out, yeah
that they would make. Yeah, the crafty when they cook,
it's always really really when you see that tray coming,
everyone sort of gets a little energy boost, like a
piece of can a love that toothpick. Yeah, I've worked
on some things where they're like, you can't come around
(14:03):
with the tray. Everyone gets too excited and stops working
for like an hour and a half. Oh, that's true,
that's true. I know. Listen, you too. Co founded a
nonprofit called Hilarity for Charity. What's the back story there
and what does h FC do? Yeah, we started Hilarity
for Charity ten years ago. My mom Adele had been
diagnosed with Alzheimer's when she was only you know, so
(14:24):
we eventually we first throw an event to raise money
for for research and whatnot, and then sort of realized
that we had an opportunity to use their voices for more,
and we eventually formed this organization. And the money we
raise goes to a few places. First to care for
people who are keeping their loved ones at home. We
have a partnership with Home Instead Senior Care, and we
(14:45):
provide in home care for people. And then the other
part of it goes towards research for brain health. And
you know, there are so many things we can do
these days to keep our brains healthy. Nutrition is a
huge part of it, obviously, and so we do research
for that and so it's about caring for caregivers and
teaching everyone to care for their brains. Listen, you guys
are being modest. Since two thousand twelve, Hilarity for Charity
(15:06):
is raised over eighteen million dollars and provided more than
four hundred thousand hours of respite to family caregivers, which
I love, but thank you so much as it's part
of my family history as well. And like, because of
some information that we've traded in the past, I've been
eating so much salmon, blueberries and walnuts because of an
email from you, and like it's it's delicious and healthy,
(15:29):
and like, just how has it grown over the last
ten years? Like what are what are you most proud
about in its growth? I mean, we've made it's become.
I mean I think overall, like Alzheimer's is the conversation
around it seems to have changed over the last ten years. Um,
you know, I don't know if we definitively contributed to that,
but we we didn't hurt. I'll tell you that we,
(15:49):
you know, are able to starting to get actual kind
of influence in government circles to try to make like
real actual change because like as much money as we
make it as much. You know, acaition is we try
to provide like until there's like an institutional shift in
thinking towards how to deal with both caregivers and the
disease itself, you know, yeah, there won't be real change.
(16:11):
And so that's the thing that we've been working hard
to try to really do. And um, yeah, I think
it's just the fact that now there are things that
can be done that people are kind of growing more
aware of brain health things like that. Is it feels
like a lot has happened in the last two years. Absolutely,
What do you have in store for the rest of
the year for HFC and how can our listeners support we? Okay, well,
(16:31):
I mean, honestly, we have so much going on at
all times. We always have a lot of caregiver programs.
So we have support groups that are running weekly and
we break those down into pairing people into groups that
you know, they have things in common and so you're
talking with people who really understand your situation. And then
we just had our big tenth anniversary. I don't think
we have any more like event events coming up for
(16:52):
the rest of the year, but of course we always
have programming online and you know, will of course be
doing a fundraising push at the end of the year,
but then next year hopefully we're doing a big event
sometime in New York. And we started hosting these brain
health dinners that are smaller and hopefully to do some
of those in places, you know, different places around the
country where we've never really been, where we get people
together and we eat a brain healthy meal and we
(17:12):
get a group of people together to have a little
panel discussion about the things people can do to keep
their brains healthy. And it's constant. It's constant stuff because
this disease doesn't stop and caregivers unfortunately, never get a break,
and so we're constantly just you know, putting stuff out
there to help them and and you know, make sure
that people are getting the support that they need. Awesome, Well,
(17:34):
thank you so much for what you've done. And also
we'll make sure we put up a link so our
listeners can support as well. Seth. Seth tell us in
one sentence, just so the case you'll be arguing in
the food court today, well it's a two part case.
One is mayonnaise based salads are bad and non maonnaise
based salads are good. Okay, all right, so you're are
(17:58):
we sort of are arguing were the green leafy vinaigrette
based salad olive oil integrated any any salad not drenched
in mayonnaise, I would say I would be taking a
posit more. Okay, but you I mean, but you like mayonnaise.
We've made that clear already. So I do like mayonnaise
very much, Really like love mayonnaise. Yeah, alright, fair enough,
pries in mayonnaise. Yeah, I don't mind sushi with mayonnaise based.
(18:22):
So so you would say that mayonnaise based things are
are have a nice variety of of uses, They have
a utility. I think mayonnaise. I think that. I think,
when it knows its role, mayonnaise is a delicious thing.
I need to be more like mayonnaise. I need to
I alright. So that means, Lauren, that you are saying,
yeah that I that I fully believe in the flavor
(18:46):
and textural value of a mayonnaise based salad and think
that they really hold a place in our culinary society.
So Seth, how do you feel about miracle whip? Started
to mention a brand? Right, No, that's not a thing.
I think some things in Canada we just didn't eat,
like maybe there was just something like societal understanding that
(19:06):
we shouldn't and that was like not like, I don't
think I ever I saw commercials from Miracle Whip growing up.
I don't think I ever physically saw again or jar
or whatever tub thing of miracle whip, container of Miracle
Whip in someone's like possession my entire life and maybe
until I moved to America and then I was like, oh,
it's okay. One You're like, oh, people eat Miracle whipp
(19:27):
here like that. We didn't do that. It's such a
I don't. We don't. My family was not a Miracle
Whip family, were Hellman's family, and and you know, miracle
was not I think in this because I moved to
Florida eventually, where Mayne's had a different role. We can
get into that. But I feel like that's where Miracle
whipp really came into the picture, but not not for
(19:49):
me personally. Got it, Okay, so much to impact here
one Miracle Whip great marketing to change the English salad cream,
which is not good marketing. But I do want to
get in because we're sharing in these similar paths Florida.
My wife's from Florida, Long Island. I'm from Long Island.
What role does mayonnaise have in Florida? Where are you
going with this, Lauren? I just think it's it's even
(20:09):
more I think I feel like it's even more embraced
and and it goes on even more things in Florida.
Fair enough? Okay, Well, I will reveal Jasmine Blaze here.
This is hopefully she's not gonna get mad at me,
but she brought to my attention when we first started
dating something called the mayonnaise sandwich. That's what is that?
It is what exactly what it sounds like, two slices
of that basic white bread with me. I mean, I
(20:31):
believe it. I can see it. I could probably. I'm
sure people were eating those across the lunch room table
for me. Fair enough, fair enough. I also want to
get I get it out here, Lauren, that my wife's
a Florida Gator. Oh well, I did go. I did
go to florest take but I'll be honest. I went
to film school there. I never went to a single
football game. It's only one Thursday year. That's that's why
(20:53):
I wanted. Okay, here we go listen before we get
into the actual debate, which is going to be a
fascinating one. We like to do in this what most
courts do, and that is have a trivia round to
decide who gets to debate first, just like every court
across across the land. Seth, what will your sound effect be? H? Bomb?
(21:14):
I got? I like get a classic, a classic, sort
of like straight to the point, buzzer noise, Lauren, I'll
just I'll just do that a little higher higher pitch,
like a little higher, like a little digital, a little beep.
So it's a beat first, a bomb and that's gonna work.
Here we go trivia around and again this is determined
(21:34):
who gets to present their case first. Question one. Tuna
sandwiches have been a staple of the Jewish Deli menu
for nearly a hundred years in the US. But what
soda brand is the number one that's used to wash
down sandwiches in those delis a Jewish Deli soda brand?
Iconic to the Jewish delicatessen. Oh it's the one that
(21:57):
my dad the cel ray. Oh you're you're right there.
The the first word is doctor barks no doctor not
dr Pepper No, no, no, my dad drinks Laura, give
me a buzzer, Give me a buzzer sound someone? Okay, Laura,
Laura Miller. This court will take into account that you
(22:19):
know one of the sodas, and we will give you
credit for the Doctor Brown's brand. That's what it is.
That's right, Dr Brown. Each of the each of the
six Dr Brown's flavors packaged with a New York vignette
taken from Old Prince to emphasize the brand's origins in
eighteen hundreds, New York. Of course, their most famous or
infamous flavor is the cell Ray flavors. What is that?
(22:43):
It's celery roots. It's celery celery room. Yeah. You can
also go into like a Whole Foods and get celery
roots champagne, which is pretty fantastic as a creative chef
as well. So celery a little salinity there. I learned
from this trivia that it was like he was like medicine,
which is why the toto was called Dr Brown's. It
was supposed to like help kids. Wow. Yeah, but I
(23:06):
was like did it It was just sugar and right? Right?
Isn't that the origin of all like original soda. It's
all like oh, this is gonna make you young or
fix you or whatever it is. Alright, So Lauren, you're up.
That's right, This will get you going alright. Question too
(23:27):
with Lauren up one zero, what is the most consumed
lettuce in America? That's Lauren Iceberg Iceberg lettuce. You would yeah, okay,
I mean you would think that it's Iceberg and you'd
be app be absolutely correct if you thought it was Iceberg. Seth, Yes,
(23:48):
she's got to Iceberg lettuce makes up thirty one percent
of the lettuce consumed in America. It's not the tastiest
or the healthiest, but still winning the race. And Seth,
I agree with you. I feel like that. Five years
ago it was like and Romayne is right on the
heels shifting the do I think so? I think so? Also.
(24:09):
Luckily Seth, for you and my court, I get to
determine how many points question three is worth, and today
it's worth it's it's worth seven points the last one,
so it's just clear today it's worth seven. Here we go.
Question three. In St. Louis, there's a restaurant dedicated to
a salad dressing that incorporates said dressing into every single
(24:29):
dish on the menu. What dressing is it? This restaurant
in St. Louis uses this dressing in every item. It's
a classic. Okay, Seth ranch dressing. Listen. That is an
educated guest and a smart one. You're absolutely correct. Yeah,
I want to go to this place. That sounds good.
(24:51):
Seth Rogan with ranch dressing. Yeah, listen. I I know
that you're a longtime listeners of Food Court, but for
those of you who are not, you can go back
in the archives and listen to way back season one,
episode four, Ranch versus Blue Cheese, which I'd like the
Rogans to weigh in on right now, Ranch versus blue cheese.
We're big buffalo wing eaters in this house. Yeah, we
(25:12):
generally get both. Honestly, I'd like to get my fries
in the ranch and then I go back and forth
with the wings. Yeah fair enough, probably, Yeah, well to
that and ranches a more versatile yeah sauce. So I
think like I would go with Ranch just because if
I had to choose one, I would choose that because
it will probably more likely compliment my French fries and
(25:35):
my wings. Fair enough, I love it. I think in
my younger days I made a Ranch milkshake. There you go,
Scarf for bar would like that a ranch milk will
be okay with it. I mean, sounds disgusting, But I've
never met a ranch I didn't like, So that's so
an American thing. We don't. Yeah, that's like me and
(25:55):
my Canadian friends when we're alone, we're like, man, they
really love branch here seriously, like like mouth under this
spigot of a keg of rage dressing that well. I
just think, listen, you dip your fries and milkshakes sometimes,
why not dipping in you're flavored with ranch. Yeah, all right,
(26:17):
there we go with the big comeback, Seth. That means
you have seven points to Lawrence two points, and you
get to make the big decision. It's the toughest decision here.
Will you present your case first or will you bat
seconds with your debate? What you're not usually supposed to
ask the person you're debating what they like to do?
Respect my opponent. I'll go first, alright, alright, that's that's
(26:43):
the that's not the usual decision. Seth is going to
go first, and we'll get right into that after this
quick break. I remember my I went to like a
church day with the Wet Wild water Park with my
(27:03):
friend and and her mom had made us ham and
miracle whip sandwiches on white bread, and I've never had
such a thing, and I found it to be so delicious.
I really like that, Like the imagery right there, I'm
like I felt the mist coming off, like the smell
of the water park, and like, yeah, you got like
a little picnic basket with all those sandwiches in it.
(27:25):
Love it, Love it. And we are back to recap
the case today. We have greens with a vintegrette versus
anything else in a mayonnaise base. That is the case
that the Rogans have brought to us today. And the
way this works to each of you have three minutes
to state your case. During the first three minutes you
need to lay out your case, only don't focus on
why your opponent is absolutely wrong. You'll get a rebuttal
(27:45):
after that. After those three minutes, you'll get those two minutes.
So seth, you're going first, and your time starts now
long time that is, I'll talk slow. By the way, listen,
no listen, I'm gonna I'm gonnat some of your time
because you are absolutely right. If you are not, if
you are familiar with what third everyone is now because
(28:06):
of Instagram, Like you know what a fifteen second Instagram
story feels like it is a long time time. I'm
just your colleague right now, eating up sometime for you, Seth,
You're two minutes in thirty seconds starting now. When you
sit down to eat a salad, I think what you're
(28:26):
doing is having a celebration of nature and produce. You
are trying to experience what what the world has to
offer you in the purest sense. And I think that
you know, while you know these things are probably delicious
on their own, to add some sort of seasoning, some
(28:47):
sort of oil pressed from another plant, be it at
all of or a fermented one, be it of vinegar,
And I think that you know that compliments and does
not overpower or change the very nature fundamentally of what
it is that you are eating. And you're eating a salad,
(29:08):
and what a salad is. In my head when I
picture salad, I picture a bunch of lettuce, pictures, some
chopped up vegetables of other things. I picture it resting
uh percolee on a plate, each element clearly identifiable and celebrated,
not homogenized into one singular substance. But instead, you know,
(29:33):
while being one thing a salad, not forgetting the parts
that it is comprised, not undervaluing these parts, and not
um you know, just making these parts components of turning
it into something else, something that maybe one could argue
(29:55):
is not a salad at all. And to that end,
when you're sitting down for a salad, I think you
want some sort of light, all of oil or vinegar
atte based dressing that maybe lightly coats each of the
elements of your salady they fresh vegetables, but does not
weigh them down and do not again maybe turned it
(30:18):
into some sort of sludger. It's just there. It is okay,
it's natural, it's light. I don't think perkey. I think
perkey's a word. I think you actually said perkely, which
is so perfect perkly plated. And I like that imagery
of like, yeah, well, is it's got to be light
(30:39):
for that to have that presentation value. It's it's maybe
it's healthier, it's a light round salad. You wanna yeah,
such a naturalist. That was such a naturalist pitch there.
It's okay, Lauren, your three your your three minutes to
let us know why a mayonnaise based salad is absolutely delicious.
(31:00):
Three minutes starts now sour. I mean, listen, I think
that you know, I think what we talked about early
on is that a chef will look at the idea
of a salad and think, hey, I can do a
lot of different things. I don't have to be confined
to the traditional idea of a lettuce leaf and an
(31:20):
olive oil on a salad. That I can take another
item and be inspired and create something really special, like
a macaroni salad, which I find a lot more comfort
in a macaroni salad than I would say leafy salad,
And that the noodles and the nice create a real creamy, comforting,
(31:47):
delicious labor and texture. And I think that you know,
if i'm you know, look, sometimes I eat a sandwich
and I like a chip. Sometimes you need a sandwich
and I want a noodle and a or a coal
slaw or a potato salad. And I think that these
things really provide a sense of luxury in our lives.
(32:08):
And and for me, there's honestly, there's nostalgia in a
in a like in a in a real sweet macaroni salad.
Oh man, so much, I feel like a child. Again,
when I eat these things, and and and you know,
I think for these many reasons that mayonnaisy based salads,
(32:31):
the macaronis, the potatoes, the cole slaws are are are
really valid members of the salad family. I think, what
about the ambrosia? Oh yeah, you know, I never really
had a lot of ambrosia. I I again, moved to
the South when I was a little when I was
still a kid, bit a little bit older, and I
(32:51):
was like, what is that. I that was not a
New Yorky salad to me, that's not in the deli there.
How do you guys feel about jello based salads? What? Yeah, wait,
but do you like what do you mean by that
jello based salad? In the South, it's like there's a
lot of jello based salads like where they're in like
a jello mold. But then there's yeah, well sure, Like
(33:12):
like I'm Thanksgiving, I take my cranberry sauce and I
add jello to it and mandarin oranges, and some of
my some of my older relatives would put nuts in there,
and I thought that was nuts. But certainly adding jello
to my cranberries and some mandarin oranges. Two thumbs up
over here. I mean really the fruit. So the fruit,
(33:33):
the fruit salad, the fruit salad, salad, salad, of course,
love a fruit salad. Cut out a watermelon, take little
balls pulled up again. Nostalgia. It's all there. Now. Would
you dare mix mayonnaise in a fruit salad? I would.
I don't think I would do something so blasphemous. But
but you know what, you never know the first three minutes,
(33:56):
I will say after the first round here, this is
usually the case. It's pretty close, classic verse, creative, healthy verse, comfort,
nature versus nostalgia. That's the two minute rebuttal round. Seth,
You're gonna go first, and you get to tell Lauren
why mayonnaise based salads are horrific and your two minutes
(34:18):
it starts now, well, I'm thinking we're mixing noodles with
anything mayonnaise in my opinion, First of all, the low
on the list of things, I would instinctually, let's do
some cheese, some sauce, tomato, bay other There's so many
things to drench your noodles in that are better than mayonnaise.
And I think, though the fundamental crux of my argument
(34:39):
is I don't even know if it's salad. If that salad,
what isn't salad? Is macaroni and cheese salad? Does the
mayonnaise bake it salad? If that's like, what is it?
Is it? That's I think we're a big part of
my argument is I would like I would offer that
these are not even salads, that they have perverted the
(35:01):
word salad and that they are an abomination to the
word salad, and that they are something else and they
are labeling themselves as salads and masquerading as salads, but
they are not salads. These are noodles drenched in mayonnaise.
That's not a salad. I don't know what that is.
I don't know what that is. It's not a salad.
(35:24):
I don't know what it is. And you know what,
I don't want to know. At the end of the day,
I don't know. Like Seth thinks that salads are are
gross and are they even salads? This is getting deeper
than maybe they got a lot of nerve calling themselves salads.
What if a chicken salad or tuna salad is on
(35:45):
a bowl of lettuce? Yeah, exactly what is that? That's
agree sad? Chips and French dressing. Nothing screams taco more
than fridge dressing. You put some chipotle powder in there
(36:06):
and it's and it's good. What screams taco salad? More
French dressing? Over it might be that, Lauren, did you
grow up in my grandma's house because she one hundred
percents eat tacos like that? She loves me, my grandma
(36:29):
from the South. Yeah. Well, now we're getting deep into
this debate. Is what about season? What about caesar salad dressing?
Like that egg based? Right? It is right, it's egg man.
What I mention because we talked about Mexico, It's originally
(36:49):
invented in Mexico, the caesar salad, which is to most
people some people are surprised. But as as a chef,
now not the judge. Again, I based this totally on
the debate, but I will have to say that as
caesar dressing is a mayonnaise. It is a mayonnaise. It
is a mayonnaise, is what It is an ego mixed
(37:12):
with olive oil and wish to shear sauce and some
cheese and anchovies and lemon juice. But I will strike
that from the record, just real quick. Crystal we have
to strike that from the record. You know what other
mayonnaise is could take a cue from from sea sure
through that we wouldn't be having that fair enough enough
it is, it could be the outlier for sure. Alright, Laura,
(37:33):
enough that I t that up for you. But you
now have two minutes and let's have no wise absolutely wrong.
All right, all right, Lauren, you're two minutes starts now, Okay,
here we go. I'm gonna take a moment of my
two minutes just to say that beefy cream salads are
really good for you, and I feel, as a great
health advocate you should eat them, and I do, and
I like them very much. But in this case, thank you.
In this case, I think that a green leafy salad
(37:55):
look can be great. But the truth is people are
eating light iceberg lettuce. I almost saw the liceburg tasteberg lettuce,
which means these salads are boring. But you know what's
not boring a mayonnaisy based salad. It's interesting, it's delicious.
It fills you with all sorts of things other than
(38:16):
just lettuce and vegetables, and those things are good, but
sometimes you need more. Sometimes you need a noodle. You
need a potato, you need a a chip. You need
a chip with your dressing and your maize, and and
and I think that you know, some days just really
call for a mayonnaisy bass salad, and and and that's
(38:39):
a lot of the days of the week. And if
you want to feel a little bit of comfort, a
little bit of creativity, at a little mayo to your salad. Oh,
I love that? Are you? Are you saying maybe that
mayo based salads are like the weekend, They're like the
party salad. They are because you bring a thing you know,
(38:59):
I don't know it. I love that, sense said, oh yum,
Like okay, you know the famous phrase, oh my gosh, Okay,
there we go. I didn't ring the bell. We don't
need to ring the bell. But there are there. There's
the rebuttal round. I have a lot to think about.
(39:20):
I am going to retire to my chambers, take a
short break, and we'll be back with our verdict. Oh boy, okay, listen,
we are back. And I have had a chance to
think about this. I thought long and hard about it.
(39:42):
It's been about I don't know, thirty seven seconds this time.
But before I deliver my verdicts, and it's a big
one today. Do either of you have any final words
you'd like to say, any closing statements. This is your
last chance to change my mind or convince me. I'm
saying that my salad take is superior because it's actually
(40:02):
a salad, okay, And I would disagree that that salad
is it needs to be so traditional. I think that
we can like all types of salad. Like if you're
asking me what's better, like a salad or macaroni and cheese,
that macaroni and cheese is better, But that's because it's
not salad. Should but a macaroni salad has some vegetables
in it. And I think that we could we should
(40:24):
be embracing all salads instead of maybe just one kind
masquerading not salad. Order in the court, Order in the court.
It's getting out of controls. Never in all my days
that I think that I would actually have creativity queued
up in the side of a mayonnaise based salad. But
(40:45):
it seems like we're saying the classic salad vinaigrette. Let
us just slightly falling from the sky. Perkle plated this
classic versus creative healthier maybe sets version versus comfort. Again,
I'm luxury was used and and to define you know,
mayonnaise based salads. Maybe that's the case. Nature versus of nature,
(41:09):
celebration of nature. Absolutely, I'm seeing that in nature. Foraging
for your own lettuce and just you know, I mean
taking those olives that you foraged and then you know,
fermented and aged for years to make a dressing out
of it. This one is tough, but this court has
come up with a decision. And I'm gonna hear about
(41:31):
this one, Crystal, I know it. But this court is
going to decide in favor of the mayonnaise based salad.
I am so glad we're doing video here because because
(41:52):
every time I usually make a decision, Crystal is like,
you totally got it wrong. And now she's on she's
on camera and she's like, you got this one right.
You got this one kid. Oh my gosh, what a
hard fought battle. You know what. I hopefully I've I've
settled the family debate, but seth any any final words?
(42:13):
Are you upset? No? I get it. I think I
think like, if you subscribe to the false notion that
those are salads, I understand why you'd be guided to
the logic that they are superior. I'll agree. You could
take the salad debate to an appeals court here, but Lauren,
you you brought it home with the fact that you
(42:34):
you merge creativity and comfort and nostalgia all in the
one and during the whole debate. I just want to
go get a tuna salad now, and it'll be delicious.
You'll put on some some bread with Oh, it's going
to be great, and and and then for the other
six days of the week, Seth, I'm gonna do. Just
let us in the vintegrad because if it's a tuna melt,
is that still tuna salad in there? That's why? Well,
(42:57):
sure it's a tuna salad melt. WHOA, I don't know
I've ever heard that. Listen. I just told you I
made ranch dressing milkshakes. I think they dropped the salad.
I think so that's I think. So. Rogan's thank you
so much for bringing your case to the court the
grand finale of season three. I hope you both have
fun for more Seth Rogan, you can watch many of
(43:18):
his hilarious movies. You can find him at Seth Rogan
on the social media, and you can find Lauren at
Lauren Miller Rogan on social media as well. Listen, everyone,
what do you think, audience? Did I get this totally wrong?
I know fifty percent of you think that I got
it wrong. You can let me know on food Court pod,
on Instagram, and you can find me across social media
at Richard Blaze and on TikTok at Richard Blaze Official
(43:39):
because there's many other Richard Blazes in Canada. Seth oh yeah.
Food Court is a production of I Heart Radio. I'm
Richard Blaze. My producer is Crystal Pomhi. Food Court was
created by Christopher Hassiotis and the rest of my food
Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze.
The theme song is by Jason ni Smith. For more
podcasts from radio, visit the I Heart Radio app, Apple Podcast,
(44:02):
or wherever you listen to your favorite shows. Real pure,
Thank you so much, cheersome, thank you me
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Ridiculous History
History is beautiful, brutal and, often, ridiculous. Join Ben Bowlin and Noel Brown as they dive into some of the weirdest stories from across the span of human civilization in Ridiculous History, a podcast by iHeartRadio.