March 25, 2024 • 27 mins
Tyler and Wells are tackling controversial food debates that might get you heated!
Dipping your fries in a milkshake, blasphemy or brilliant? What's better - bean or beanless chili? Smooth or chunky peanut butter? And one sure to cause a lot of beef . . . eating your steak well-done? You'll be surprised by Tyler's response.
Plus, Corn vs. flour tortillas, thoughts on pineapple on your pie, and how to say pecan.
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams and iHeartRadio podcast. That's right, it's time
for the other episode of Two Dudes in a Kitchen.
It's Wells Adams with you alongside the very handsome Tyler Florence.
Speaker 1 (00:13):
What hell, how you doing man? Taking a good thing?
You looking good yourself and it was really good to
see you at south By Southwest.
Speaker 2 (00:19):
But I tell you what, man, go in to south
By Southwest with you. Now, this is our second year
that we've done. It is one of the highlights of
my year. For everyone that doesn't know, Tyler cooked for
one hundred and forty of iHeart clients and fans and executives.
And the meal that you prepared for everyone at south
(00:39):
By was freaking amazing.
Speaker 1 (00:42):
Oh great, but thank you, Thank you very much. Appreciate
that because we did this like barbecue pickningy thing, Like
when we cook, you know, I feel like when we
do these big menu things, I try to nail the experience. Yeah,
it's not like we try to kick the ball, kick
the ball over everybody's head or do things that kind
of feel not right for the moment. Like we can
get down with like Michelin Caliber Degastation small bike. I
(01:04):
love that kind of stuff too, But in Texas it
was about the the live fire cooking and cooking over
Texas mesquite and and uh and post oak and Texas
wagu and smoked chicken and barbecue sauce and and it
was really really super fun. So we got a chance
to throw down with all the fun folks. From my heart,
(01:25):
we love them to death and uh again, it's one
of my favorite parties of the year. And co hosting
it with you was great. Yeah.
Speaker 2 (01:31):
It opened up with you had these steamed roasted oysters
with caviat on it. Yeah, yeah, some sort of moose
and it was I was. I was walking around with
you and we were passing them out like as we
were the waiters. And it was so funny because half
(01:53):
the people were like, oh my god, you're wells, Oh
my god, you're Tyler.
Speaker 1 (01:56):
I have a picture.
Speaker 2 (01:57):
And I was like, actually, I would like you to
take one of these oysters because this is out of heavy,
and then I'll come back and we'll take a fixture.
So you started with that and then this amazing kind
of like blue cheese salad. Sorry I'm gonna just I'm
gonna brag on you for a little bit because it
was just it was just so good. It was just
amazing blue cheese salad with bacon crumbles and so much goodness.
Speaker 1 (02:20):
Texas hollepu corn bread crumble on top of that. It
was like an old fashioned cheese wedge, but it was chopped. Yeah.
It was like really good iceberg lettuce, which I just love.
I'd never get en off of that, super ripe tomatoes,
thick cut bacon, cucumber, and blue cheese dressing. And then
like the fun Texas Holapino corn bread crumble over top
(02:40):
of that nice sweet and all kinds of fun stuff
that was banging.
Speaker 2 (02:44):
And then you roasted some carrots. As I recall, let's
see how much I can remember this. Uh, you roasted
these carrots. It was so they were so good. Then
then it was waggo tomahawks steaks yep, right.
Speaker 1 (03:00):
Rosewood Ranch bang and the best beef so good.
Speaker 2 (03:03):
Oh my Rosewood Ranch. Yeah, shout out to you guys.
And then you then you sliced it and then it
had this delicious I think it was a chimney cherry sauce.
Speaker 1 (03:11):
But yes, it's the same kind of vibe yep, yep.
Speaker 2 (03:15):
And then this kind of like barbecue chicken that had
I kept on being like it's got like the like
a mole flavor to it that was just smoky and
sweet and just chef's kiss. And oh uh, there was
potato sala that had like, uh my shuffle hot, like honestly,
like it was one of the better meals I've had
(03:36):
all year, and you made it for one hundred and
forty people. It was just a testament to like how
good you are what you do. It was so bad.
I feel like this is like one of those like
Nanny Nanny booboo, you weren't there things And I'm so
sorry for listeners, but sometimes I just need to brag
on how amazing Tyler is it what he does.
Speaker 1 (03:51):
Let's take this show on the road, man. I just think,
I think, especially from my perspective as a chef, the
relationship clicks when I can put spoon in your mouth
and I can watch your eyes roll back in your head.
That's when the relationship goes, Okay, this is real, all
this is real, right, And then I just love it.
We had so much fun hanging out with the folks
(04:11):
in Austin, Texas. South By Southwest is the party of
the year. So that was the second thing I did
and the first one which was really really super special.
So I love beef, I love the beef industry. I
love celebrating small family farms. And I think the information
that we all understand, which is true to a very
certain extent about the negative impact of large scale farming
(04:34):
and ranching in the country and also on a global scale,
I think it's true, but I also think it's really dated.
I think a lot of information is twenty thirty years old,
and twenty thirty years ago the industry was a disaster,
but now it's in much much better shape. So I
got a chance to host a really thoughtful panel. It
was sold out two hundred people and a big one
(04:55):
of the big rooms at the JW. Marriott in downtown Austin,
and we had we had we had a guy from
Allen Brothers who was really really instrumental, Harris Huckleman, who's
the vice president of all Protein for Allen Brothers, which
is one of the biggest meat distribution companies. And then
we also had Matt Perrier who has a ranch in
(05:17):
Kansas and he is like our boots on the ground guy.
As a matter of fact, our first phone call when
we were putting the panel I did together. He was
on a horseback. He was on horseback in the fields
and you could hear the cow's moon around him. So
he's just as real deal as it gets. Fourth generation
farm rancher in Kansas. His great grandfather managed the same
(05:37):
lands that he's managing today, which is just wild. And
then we had doctor Temple Grandon on, which is amazing.
Now you're in the beef industry, you know she has.
But she's had fifty years in the beef industry and
she's so famous that in two thousand she made a
movie about her, Right, Yeah, Claire Danes played doctor Brandon,
and so she was on our panel too, and I
got a chance to hang out with her. And not
(05:58):
only is she a specialist in the in the beef
industry and she's written over sixty scientific papers on animal behavior,
but she's also an autism spokesperson as well, and she
feels that her her autism gives her a very special
perspective that relates to animals, and so she can see
the world from their pov and so she's kind of
created an industry wide sweep that has made the beef
(06:22):
industry way more humane than whatever was before. So it
doesn't matter how where you sit on that from an
environmental standpoint, like or like I love animals. I love animals,
but we have a lot of people to feed, you know,
and it's hard to say that beef from a protein
standpoint doesn't deliver from a nutrition standpoint. So anyway, so
that was the first thing I did all day. It
(06:43):
was a really impactful weekend Love south By Southwest. It
was so much fun and most importantly, brother, you and
I got a chance to hang out, song food, met
some friends, you know, and really kind of celebrated the
power of iHeartRadio. Bless them. They put that whole thing
together and we had so much fun.
Speaker 2 (07:00):
Yeah and then Yeah, I was all capped off by
the Black Keys performing Yeah for about one hundred people,
which is insane.
Speaker 1 (07:06):
Insane, really small, great and and you and I were
talking about it was a perfect like old age concerts.
They played.
Speaker 2 (07:11):
Yeah, every by the way, every concert should be like this.
It should start early and it should be about forty minutes.
Speaker 1 (07:19):
Forty minutes, you know, just just play the hits. I
don't need you. You know what I mean, just play
the hits, you know what I mean. My ears weren't shredded.
You know, it was just long enough. It was probably
and everybody's having a great time. It was such a good,
such a good weekend. The weather was great because sometimes
you go to Austin, Texas and it's just you know,
miserably hot, one hundred degrees, one hundred humidity. But the
weather is fantastic and and uh and I just love
(07:42):
going there. It's one of those cities that I could
I could see myself living in. Do you like that? Yeah,
it's just full of cool people.
Speaker 2 (07:48):
Well and the next the next day, I went over
to Terry Black's barbecue and.
Speaker 1 (07:53):
I saw you post on Instagram? So good is that good?
Oh God?
Speaker 2 (07:57):
I just love like LA's got kind of everything. But
there's something about like being actually either in like Mississippi
or Texas where they like make real barbecue that's just
like is unlike anything else.
Speaker 1 (08:15):
So Terry Black's special. What'd you have?
Speaker 2 (08:17):
I got some brisket, I had some pork ribs. I
got some mac and cheese, I got some potato salad.
I got a couple of beers. Yeah, I felt like
that I was way too much food.
Speaker 1 (08:31):
Of course, Yeah, I love that. And I was really
kind of mad at my my scheduling for the day
because I feel like I screwed it up because I
had two conference calls in the morning. They were both
about a little over an hour apiece. Matt Maserra, or
Corporate Colina director. He was texting me from Lockhart, Texas,
and so he went to all these like amazing places,
including this place called mill Scale, which is making a
(08:52):
big smoker for us in Texas, and I which is
a wind that I just scripted my schedule of what
because I could have had a half a goof off day. Yeah,
And I usually plan the stuff down to a t
because I'm like being a chef. Part of the fun
thing that we get a chance to go do is
just go eat and just like really schedule those things.
And we're gonna calorie bomb today and we're gonna hit
like two or three barbecue places and just to check
(09:13):
it off, just to say that you've been there and
done that, you know. But yeah, Texas Austin specifically is
very special. Yeah, some of the best student in the world. Man.
The Texas barbecue is the best for sure.
Speaker 2 (09:26):
Speaking of goof off days, we're gonna have one today
on two Dudes. We're gonna take a quick break and
when we come back, we're gonna do the never ending
food debates question and we're going to see where Tyler
lies on a lot of these.
Speaker 1 (09:39):
It's like this or that, right, this or that?
Speaker 2 (09:41):
Yes, okay, I'm ready stick around. You're gonna love this one, guys.
All right, we'll go back to two Dudes in a kitchen.
It's early in the week, which means we are doing
fan questions, but today is going to be a little
bit different. We do have a social media question, but
then we're going to get into the never ending food debates.
So Tyler, are you ready to put on your date jacket?
Speaker 1 (10:05):
Let's do it?
Speaker 2 (10:06):
Okay, So our social media question is this. I'm not
sure if you've seen this, but there's a girl on
TikTok whose mind was blown when she found out what
paprika is really is. And a lot of people don't
actually know this, but Paprika is just dried up Bell peppers.
Speaker 1 (10:22):
Right, No, no, not really not no, I mean, let's
listen again. It can be I watched the TikTok video
our producer like pop it in the feed and I
got a chance to look at it and like, listen,
I think it's adorable, yeah, gen Z And they're like
what is all this stuff? They feel like they just
discovered it. It's adorable, right, But anyway, go the fifth
(10:43):
So this is like really good video. And and she
was like blown away that she said that, Like, so
paprika is just like dry bell pepper. What other like
food things are you hiding from me? Yeah? What is
all of this? Just like it's just dried up bell pepper? Huh?
And that's true to a certain extent. Like there's there's
a thing. There's uh paprika, which is actually a very
(11:05):
specific pepper, right, and then there's chili powder, right, which
is just about everything else, but paprika specifically it's the
Hungarian wax pepper, okay, right, And and and it has
no heat to it whatsoever, really really nice and sweet.
It has a cherry flavor to it, and I think
it's delicious, and it has this sort of kind of
(11:26):
capsius and pop without the chili that is obviously the
base for Hungarian goulash. And and you know, at a
lot of chili powders too, uh you know, which we're
talking about Texas dry ra Like that's the base for
all that stuff. And then there's there it gets does
get spicy, right, And so there's a Hungarian wax pepper
that is a hot Hungarian wax pepper, which which kind
(11:47):
of takes up to the next level. And this is
like by no ways or means like hola pino hot,
Like it's zesty more than anything else, but it's not
hot hot. And then the then you can uh, you know,
she's right to a certain extent that you can make
a chili powder paprika thing out of a lot of
different stuff, but it's not a classic paprika paprika because then.
Speaker 2 (12:08):
You kind of go to Spain Spanish paprika.
Speaker 1 (12:10):
Yeah, well hot smoked which is called pimonton, and that's
a very specific pepper too, Like a piminton is like
is a very specific variety of pepper that's dried and smoked,
right and so and and that's the flavor profile of charizo.
Oh yep. When you take charizo that is smoked paprika
(12:31):
or smoked pimonton, that is more of the Spanish variety.
And then Obviously you get the dried cheriso, which I love, uh,
and then the Mexican fresh cherizo, which gets the same
sort of flavor profile, but it's like wet, loose sausage
that's saute for a crumble kind of stuff, which is
really great. And then then there's like I was just
making notes, I mean, there's lots of different things that
you can kind of make a a chili powder out of,
(12:53):
but then it just it's really just chili past that.
So she's right, not technically right, but she's right enough
to be right. So yeah, whatever, it was good. I
thought it was cute. It was adorable.
Speaker 2 (13:04):
Oh, you gen z as are cute.
Speaker 1 (13:06):
All these genzys are all adorable.
Speaker 2 (13:08):
Well, we thought it would be fun for us to
go over some of the never ending food debates that
are out there on the internet, and we'll see what
Tyler thinks a lot of these. So I wonder where
we align and where we differ in some of these opinions.
So are you ready for the never ending food debate
of twenty twenty four?
Speaker 1 (13:25):
It's kind of like would you rather, but it's really
more like this or that. Yeah.
Speaker 2 (13:29):
Yeah, And also if you vehemently disagree with us, please
hit us up on Instagram at two Dudes in the
Kitchen and slide in the dms and let us know
that we are wrong about some of these. Yeah, right, okay, Tyler?
Are you ready for the never ending food to be bit
at twenty twenty four?
Speaker 1 (13:45):
Yes? All right?
Speaker 2 (13:46):
Number one pizza fold it or palm it?
Speaker 1 (13:51):
Now. I don't know if I know what palm it means,
but I fold it, I put over, and I go
in taco style sideways with the head right, yes, and
just put it down. That's how you get Because pizza,
especially like New York pizza, which is my favorite pizza.
But I don't even talk about Chicago pizza because that's
a casserole. You flip it over, you've put over, and
then you eat it sideways because then the loop doesn't
(14:11):
run out. It's like it's a bold pizza. Pizza.
Speaker 2 (14:14):
Yeah, yeah, I might be divorced if I said I
didn't fold it. My wife, who's from the Lower East Side,
taught me how to eat pizza the correct way when
we first started dating. And it is it's a fold,
it's not a palm.
Speaker 1 (14:26):
What is this? What are we doing here? I was
just in New York last week as a matter of fact,
and we walked by Lombard's, which I think is just
some of the best pizza in America. Cole Fired, you know,
one hundred year old pizza shop. It's so good.
Speaker 2 (14:39):
Yep, number two milkshakes and fries. Dip it or don't,
I don't know, like so okay. So this is a
classic sort of salty sweet flavor profile. Never really mess up, honestly, right,
And so it's like if you like peanut butter brittle,
you'll kind of understand this. And I can't say I
haven't done this before. I don't think i'd do this
enough to really having a hard opinion on it, but
(15:02):
I would say I would.
Speaker 1 (15:03):
I would. I would dip four French fries squished up
in a little stack a chocolate milkshake just to say
I did it. I would do that.
Speaker 2 (15:14):
Yeah, I don't know. If I disagree, I will do
it into vanilla milkshake. But now I don't know if
I would do it to a chocolate milkshake, but I do.
I do do it every once in a while when
I end up getting like, you know, cheeseburger fries and
a milkshake.
Speaker 1 (15:31):
Yeah, I mean, have you ever had like a chocolate
covered potato chip? Yeah? Bangs, I there you go, my friend.
Speaker 2 (15:37):
Yes, okay, all right. Number three, we're talking chili beans
are beanless?
Speaker 1 (15:45):
Well, I mean chili with beans. That's more like Cincinnatius.
We were talking about the Great State of Texas. Beanless chili.
You don't put beans in Texas chili. It's just it's
braised shoulder and it's shredded. And I like to finish
my chili with massla arena, the same thing they make
tortillas out of. And it is my it is my
secret weapon. I've actually won chili competitions with my recipe
(16:09):
and it's the moss arena that thickens it. It gives us
sort of a creamy flavor profile, and it tastes faintly
of tortilla chips, and it is so incredibly good. But
I would never ever ever put beans in it. But
if you're making a Cincinnati style chili, I think it's
really great. But I like, I like chili no beans.
Speaker 2 (16:26):
The best way to make a PEB and J peanut
butter on both sides, jelly in the middle, peanut butter
on one side, and then jelly on the other side.
Speaker 1 (16:35):
Ummm, well, I think the bigger conversation is peanut butter
smooth or chunky.
Speaker 2 (16:40):
M I agree with that, and I'm going smooth.
Speaker 1 (16:44):
I like chunky, bro I like I like. I like smooth.
Don't get me wrong. I like smooth, and my wife
loves smooth. I make my kind little little inside secret.
I make my wife a cappuccino and peanut butter toast
every morning. Really yep. I bring my wife breakfast in
bed and a coffee every morning, and then sometimes I
swear to God, she'll send it back to the kitchen
(17:08):
because because like listen, because I I love peanut butter
and I had I usually get this, like I'll collect
wacky peanut butter small over the place, like little small
batch companies that make super interesting Uh you know, it's
mixed with coconut, it's miss mixed with cocoa nibs, it's
mixed with a honey, all kinds of fun stuff. I
think it's great. But I love chunky peanut butter. I
(17:28):
think it's great. That so so. I I think it's
peanut butter on one side, and I like an aggressive
amount of jelly. I think we gotta be a one
to one ratio. I agree with that one one, yeah, totally.
And soft white bread. Yes.
Speaker 2 (17:46):
This next one I feel like is I know what
your answer is, gonna be well done steak okay or
not okay?
Speaker 1 (17:54):
Yeah? You know, listen, I have no judgment on that
because I love everybody. Yep, I have no judgment on that.
I like everybody. And if you come into my restaurant
and you want your steak well done, We're going to
give it to you perfectly well done. And and listen,
it's not going to have all the all the flavor
and all the the juiciness of a medium medium mire steak.
(18:15):
I get it. But if that's your jam, great. I
also have a green peppercorn board lay sauce that would
be delicious on top of that. And if you like it,
I like it.
Speaker 2 (18:24):
That's disagree. Grow up, Peter Pan Count Chocola have a
steak the way it's meant to be, which is so.
Speaker 1 (18:32):
So Drake Right. So Drake played at the Chase Center
in San Francisco, and he came in for an after party.
He had the restaurant till three o'clock in the morning,
and he ordered well done file a drake like steaks
well done whatever. I just I don't really honestly if
somebody says that they like it. So this is another thing.
If you're cooking for a dinner party, serve your meat medium,
(18:52):
don't serve it medium. I create that. Yeah, it could
because if you if you like it medium, if you
like it medium rare, you don't mind it medium. But
if you like it medium, you don't like it medium ere.
And so I think it's there's not it. There's a
little bit, especially if you if you cook steak medium,
there's a few in pieces that are going to be
more well done anyway. And if you and here's the deal,
if you like it medium or well or even well done,
(19:15):
go for ribbi because it's got like a nice sort
of fat marbling that kind of runs through it, and
you're still going to get that juiciness from the fat.
I think it's great. Filet mignon is not great well done.
It just gets a little it's a little lean, it's
a little dry. But I have no beef with that whatsoever.
I have no beef with well done beef.
Speaker 2 (19:32):
Yeah, pun incentded next one pineapple pizza topping or just fruit.
I like pineapple pizza, man, you do yep, wow, I
know I host this its a pizza cooking show. And
that was a no asphemy.
Speaker 1 (19:46):
Really okay great so so pineapple pizza, right. So a
little bit of tomato sauce, good good crust, right because
even your your your pizza show, like it was all
about the crust. Right. The crust makes all the difference
in the world. Well hydrated pizza crust. It's got to
be almost like sticky wet before you start to roll
it out, because then you're gonna get the big bubbles, right,
the bubbles are gonna get the nice big crusty burnt
edges on it. It's going to leopard what they call it,
(20:09):
nice big crusty spots on the outside. It's gonna have
like Chris, gonna be crispy and lacy and puffy and
all kinds of good suck, a little bit of tomato sauce,
a little bit of really good ham Monterey Jack, pineapple
chunks or slices and in in hola pino. It's delicious.
I have a pineapple pizza coming out my new cookbook,
(20:30):
by the way, that we did on on the on
a We cooked it on a grill so good. I
think it's great. I don't care it's great, it's it's delicious.
Speaker 2 (20:38):
Sandwiches cut in half, cut in rectangles or into triangles.
Speaker 1 (20:44):
You gotta cut it into triangles because a rectangle is
just so basic, Like have some vision, you know what
I mean.
Speaker 2 (20:52):
If it's a sandwich that needs dipping to be done,
then you do need the triangle.
Speaker 1 (20:57):
Yeah, you gotta go corner in. If it's a grilled
cheese sand much with with tomato sauce, you got to
go yeah, point in. All right.
Speaker 2 (21:04):
I love this question for the Southerner. How to say
pecan or pecan? Pecan or pecan?
Speaker 1 (21:12):
It's pecan. But listen, I grew up in South Carolina. Yeah, wait,
you grew up in where you grew up in Tennessee
and went to Missie.
Speaker 2 (21:19):
No right, I love that you think that I grew
up in the South. You say this all the time.
I grew up in California, but I went to school
in Mississippi and then I lived in Tennis Green Earth.
Speaker 1 (21:29):
Did you end up at Oxford, Mississippi going to university Mississippi? Oxford, Mississippi, California.
Speaker 2 (21:33):
Boy, I'll do I'll do this story really quickly. I'm
the youngest of five. My father said that the rest
of the world is not like Carmel, California. Everyone this
is the rule. Everyone has to leave the state of
California for college. So everyone went everywhere and I went
to Old Miss saw a football game, went to the grove,
decided that was where I needed to go.
Speaker 1 (21:51):
Well and listen, if you're an Oxford, Mississippi, those are
toasted pea cans.
Speaker 2 (21:54):
Right, it is peacan's for sure.
Speaker 1 (21:56):
And if you're in Mississippi, and I grew up in
the South, so that's the reason I could talk like this,
especially if I get on the phone with my parents
for an hour. This is exactly what I sound like. Tyler.
They put like five eyes in the middle of a Tyler. Hey, Tyler, Yeah,
that's exactly what my people sound like. And I love
them to death. And they say pecan. I say pecan
(22:17):
because I've been media trained and so it's definitely it's
it's a toasted pecan. It's pecann. Yeah.
Speaker 2 (22:25):
I think if you're you know, if you're west of
the Mason Dixon land, then you can say anything. But
you know, if you are in the South. I have
heard pecan a whole lot.
Speaker 1 (22:38):
Yeah.
Speaker 2 (22:38):
Uh, this one I do like. And this is one
I feel very passionate about. Tortillas corn or flower Tyler,
I think it really.
Speaker 1 (22:47):
Depends, Like I I don't like flower tortilla tacos I
don't like. I think I think they they're just kind
of weird, right, But you can't make a really good
case adella out of corn tortillas so good, you know,
like kind of a Midwestern you know, quesadilla with just
like you know, really good, well seasoned taco flavored ground
(23:09):
beef and good cheese with sour cream and guac and
sauce on top of that, like some of you would
get it like Applebee's. I have no I actually love
that if I have to, if I have to eat
one of those places, that's what I always order. And
you can't get a good one of those with a
corn tortilla. And but I don't like tacos with a
flower tortilla. So I think it depends on the application.
Speaker 2 (23:30):
My friend, I kind of agree with that. I think
that tacos are the best, especially Baja tacos are the
best with corn tortillas, But a burrito, it must be
a flower tortilla burrito.
Speaker 1 (23:42):
It's got to be a flower tortilla all day long. Yeah,
I totally agree with you. Yeah, because there's not well,
I mean, I guess you can make a tortilla that big,
but it doesn't because it gets a little crumbly. Yeah.
Where where a flower tortilla can hold up to a
little bit of moisture. It's a lot elastic, right, it's elasticity.
That's the word I was looking for. Much And you
(24:03):
can just like and you can just stuff it in
your mouth.
Speaker 2 (24:06):
Yeah, yeah, I see wings here. Flats or drums? I
know the answer for both of us. It's flats for sure.
And the last one for the never ending food debate
at twenty twenty four, this is a This is a
big one, and I will wonder how you're going to
answer this, drum roll please. Is a hot dog a sandwich?
Speaker 1 (24:29):
It's a sandwich, thank you. Hot dog is a sound
hot dogs a sandwich. A hamburger is a sandwich. It's
a sandwich. If you put meat between two pieces of bread,
it's a sandwich. A lobster roll is a sandwich.
Speaker 2 (24:38):
Greed that's percent. Oh that makes you feel better, all right.
Speaker 1 (24:43):
Doesn't you just feel better now. Yeah, yeah, yeah, just
got it off your chest because these are the hot
topics that everybody's talking about.
Speaker 2 (24:49):
So I don't know if you've ever seen it, but
there's like a like an artist that does celebrities on sandwiches,
like that's their whole thing, and it's a picture of
the celebrity drawn on a sandwich. And so my wife
has it's their favorite sandwich, and my wife has hers,
and it's I think a be I think hers is
a BLT. And I just being the the destructor that
(25:14):
I am, I said hot dog. And the guy wrote
back and he was like, that's not a sandwich, said,
yes it is.
Speaker 1 (25:20):
Yes it is, don't be silly. But then what is
it if it's not? What is it a whole separate category.
Speaker 2 (25:27):
Well, okay, I have a whole theory and we'll do
this another day. But I have a theory about food
and that there are only three things. Okay, there are sandwiches, yep,
there are salads, and there are soups, and that's it.
Huh Okay, So just hear me out and do this
really really quickly.
Speaker 1 (25:46):
I think there's categories. There's obviously other food.
Speaker 2 (25:49):
No, there's not, and I can. I can do it
for you.
Speaker 1 (25:51):
Okay. So pasa is a soup.
Speaker 2 (25:53):
Pass is a salad?
Speaker 1 (25:54):
Pass is a salad?
Speaker 2 (25:55):
Yes, but like cereal is a soup, I could.
Speaker 1 (25:58):
Call cereal soup could be a suit.
Speaker 2 (26:01):
A pastry is a sandwich, huh.
Speaker 1 (26:05):
But a sandwich is like something smashed in the middle
of two obviously.
Speaker 2 (26:09):
Now it doesn't have to be A pizza is a sandwich,
It's an open faced sandwich.
Speaker 1 (26:13):
Eat is a sandwich? Oh my god. Okay, we this
has got to be a whole sever.
Speaker 2 (26:17):
Yeah, we will do this the next episode.
Speaker 1 (26:20):
We will do this. Yeah. Now I want you to
tee this up and then I'm going to break them
down one at a time.
Speaker 2 (26:24):
Yeah, okay, we'll do that. Okay, I like it. Well,
this is a lot of fun, Tyler. If we didn't
answer any of these any that you wanted us to answer,
we'll do another debate later on in the year. Please
dm us if you see a trend in the web
that we need to know about, please send it in
as well. And I'm excited for Thursday. We're joined by
Carle Bodraug, who is all about getting rid of your
(26:46):
food waste and making the world a better place.
Speaker 1 (26:49):
That's such a big deal. I can't for that conversation.
It's so important.
Speaker 2 (26:53):
It's an episode you guys are not gonna want to miss. Tyler.
Always a pleasure. We'll see you guys next time on
Two Dudes Kitchen. See you guys, alright, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write us a review and leave us
five stars.
Speaker 1 (27:08):
We'll take that and we'll see you guys next time.
Speaker 2 (27:11):
I see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams and iHeartRadio podcast. That's right, it's time
for the other episode of Two Dudes in a Kitchen.
It's Wells Adams with you alongside the very handsome Tyler Florence.
Speaker 1 (00:13):
What hell, how you doing man? Taking a good thing?
You looking good yourself and it was really good to
see you at south By Southwest.
Speaker 2 (00:19):
But I tell you what, man, go in to south
By Southwest with you. Now, this is our second year
that we've done. It is one of the highlights of
my year. For everyone that doesn't know, Tyler cooked for
one hundred and forty of iHeart clients and fans and executives.
And the meal that you prepared for everyone at south
(00:39):
By was freaking amazing.
Speaker 1 (00:42):
Oh great, but thank you, Thank you very much. Appreciate
that because we did this like barbecue pickningy thing, Like
when we cook, you know, I feel like when we
do these big menu things, I try to nail the experience. Yeah,
it's not like we try to kick the ball, kick
the ball over everybody's head or do things that kind
of feel not right for the moment. Like we can
get down with like Michelin Caliber Degastation small bike. I
(01:04):
love that kind of stuff too, But in Texas it
was about the the live fire cooking and cooking over
Texas mesquite and and uh and post oak and Texas
wagu and smoked chicken and barbecue sauce and and it
was really really super fun. So we got a chance
to throw down with all the fun folks. From my heart,
(01:25):
we love them to death and uh again, it's one
of my favorite parties of the year. And co hosting
it with you was great. Yeah.
Speaker 2 (01:31):
It opened up with you had these steamed roasted oysters
with caviat on it. Yeah, yeah, some sort of moose
and it was I was. I was walking around with
you and we were passing them out like as we
were the waiters. And it was so funny because half
(01:53):
the people were like, oh my god, you're wells, Oh
my god, you're Tyler.
Speaker 1 (01:56):
I have a picture.
Speaker 2 (01:57):
And I was like, actually, I would like you to
take one of these oysters because this is out of heavy,
and then I'll come back and we'll take a fixture.
So you started with that and then this amazing kind
of like blue cheese salad. Sorry I'm gonna just I'm
gonna brag on you for a little bit because it
was just it was just so good. It was just
amazing blue cheese salad with bacon crumbles and so much goodness.
Speaker 1 (02:20):
Texas hollepu corn bread crumble on top of that. It
was like an old fashioned cheese wedge, but it was chopped. Yeah.
It was like really good iceberg lettuce, which I just love.
I'd never get en off of that, super ripe tomatoes,
thick cut bacon, cucumber, and blue cheese dressing. And then
like the fun Texas Holapino corn bread crumble over top
(02:40):
of that nice sweet and all kinds of fun stuff
that was banging.
Speaker 2 (02:44):
And then you roasted some carrots. As I recall, let's
see how much I can remember this. Uh, you roasted
these carrots. It was so they were so good. Then
then it was waggo tomahawks steaks yep, right.
Speaker 1 (03:00):
Rosewood Ranch bang and the best beef so good.
Speaker 2 (03:03):
Oh my Rosewood Ranch. Yeah, shout out to you guys.
And then you then you sliced it and then it
had this delicious I think it was a chimney cherry sauce.
Speaker 1 (03:11):
But yes, it's the same kind of vibe yep, yep.
Speaker 2 (03:15):
And then this kind of like barbecue chicken that had
I kept on being like it's got like the like
a mole flavor to it that was just smoky and
sweet and just chef's kiss. And oh uh, there was
potato sala that had like, uh my shuffle hot, like honestly,
like it was one of the better meals I've had
(03:36):
all year, and you made it for one hundred and
forty people. It was just a testament to like how
good you are what you do. It was so bad.
I feel like this is like one of those like
Nanny Nanny booboo, you weren't there things And I'm so
sorry for listeners, but sometimes I just need to brag
on how amazing Tyler is it what he does.
Speaker 1 (03:51):
Let's take this show on the road, man. I just think,
I think, especially from my perspective as a chef, the
relationship clicks when I can put spoon in your mouth
and I can watch your eyes roll back in your head.
That's when the relationship goes, Okay, this is real, all
this is real, right, And then I just love it.
We had so much fun hanging out with the folks
(04:11):
in Austin, Texas. South By Southwest is the party of
the year. So that was the second thing I did
and the first one which was really really super special.
So I love beef, I love the beef industry. I
love celebrating small family farms. And I think the information
that we all understand, which is true to a very
certain extent about the negative impact of large scale farming
(04:34):
and ranching in the country and also on a global scale,
I think it's true, but I also think it's really dated.
I think a lot of information is twenty thirty years old,
and twenty thirty years ago the industry was a disaster,
but now it's in much much better shape. So I
got a chance to host a really thoughtful panel. It
was sold out two hundred people and a big one
(04:55):
of the big rooms at the JW. Marriott in downtown Austin,
and we had we had we had a guy from
Allen Brothers who was really really instrumental, Harris Huckleman, who's
the vice president of all Protein for Allen Brothers, which
is one of the biggest meat distribution companies. And then
we also had Matt Perrier who has a ranch in
(05:17):
Kansas and he is like our boots on the ground guy.
As a matter of fact, our first phone call when
we were putting the panel I did together. He was
on a horseback. He was on horseback in the fields
and you could hear the cow's moon around him. So
he's just as real deal as it gets. Fourth generation
farm rancher in Kansas. His great grandfather managed the same
(05:37):
lands that he's managing today, which is just wild. And
then we had doctor Temple Grandon on, which is amazing.
Now you're in the beef industry, you know she has.
But she's had fifty years in the beef industry and
she's so famous that in two thousand she made a
movie about her, Right, Yeah, Claire Danes played doctor Brandon,
and so she was on our panel too, and I
got a chance to hang out with her. And not
(05:58):
only is she a specialist in the in the beef
industry and she's written over sixty scientific papers on animal behavior,
but she's also an autism spokesperson as well, and she
feels that her her autism gives her a very special
perspective that relates to animals, and so she can see
the world from their pov and so she's kind of
created an industry wide sweep that has made the beef
(06:22):
industry way more humane than whatever was before. So it
doesn't matter how where you sit on that from an
environmental standpoint, like or like I love animals. I love animals,
but we have a lot of people to feed, you know,
and it's hard to say that beef from a protein
standpoint doesn't deliver from a nutrition standpoint. So anyway, so
that was the first thing I did all day. It
(06:43):
was a really impactful weekend Love south By Southwest. It
was so much fun and most importantly, brother, you and
I got a chance to hang out, song food, met
some friends, you know, and really kind of celebrated the
power of iHeartRadio. Bless them. They put that whole thing
together and we had so much fun.
Speaker 2 (07:00):
Yeah and then Yeah, I was all capped off by
the Black Keys performing Yeah for about one hundred people,
which is insane.
Speaker 1 (07:06):
Insane, really small, great and and you and I were
talking about it was a perfect like old age concerts.
They played.
Speaker 2 (07:11):
Yeah, every by the way, every concert should be like this.
It should start early and it should be about forty minutes.
Speaker 1 (07:19):
Forty minutes, you know, just just play the hits. I
don't need you. You know what I mean, just play
the hits, you know what I mean. My ears weren't shredded.
You know, it was just long enough. It was probably
and everybody's having a great time. It was such a good,
such a good weekend. The weather was great because sometimes
you go to Austin, Texas and it's just you know,
miserably hot, one hundred degrees, one hundred humidity. But the
weather is fantastic and and uh and I just love
(07:42):
going there. It's one of those cities that I could
I could see myself living in. Do you like that? Yeah,
it's just full of cool people.
Speaker 2 (07:48):
Well and the next the next day, I went over
to Terry Black's barbecue and.
Speaker 1 (07:53):
I saw you post on Instagram? So good is that good?
Oh God?
Speaker 2 (07:57):
I just love like LA's got kind of everything. But
there's something about like being actually either in like Mississippi
or Texas where they like make real barbecue that's just
like is unlike anything else.
Speaker 1 (08:15):
So Terry Black's special. What'd you have?
Speaker 2 (08:17):
I got some brisket, I had some pork ribs. I
got some mac and cheese, I got some potato salad.
I got a couple of beers. Yeah, I felt like
that I was way too much food.
Speaker 1 (08:31):
Of course, Yeah, I love that. And I was really
kind of mad at my my scheduling for the day
because I feel like I screwed it up because I
had two conference calls in the morning. They were both
about a little over an hour apiece. Matt Maserra, or
Corporate Colina director. He was texting me from Lockhart, Texas,
and so he went to all these like amazing places,
including this place called mill Scale, which is making a
(08:52):
big smoker for us in Texas, and I which is
a wind that I just scripted my schedule of what
because I could have had a half a goof off day. Yeah,
And I usually plan the stuff down to a t
because I'm like being a chef. Part of the fun
thing that we get a chance to go do is
just go eat and just like really schedule those things.
And we're gonna calorie bomb today and we're gonna hit
like two or three barbecue places and just to check
(09:13):
it off, just to say that you've been there and
done that, you know. But yeah, Texas Austin specifically is
very special. Yeah, some of the best student in the world. Man.
The Texas barbecue is the best for sure.
Speaker 2 (09:26):
Speaking of goof off days, we're gonna have one today
on two Dudes. We're gonna take a quick break and
when we come back, we're gonna do the never ending
food debates question and we're going to see where Tyler
lies on a lot of these.
Speaker 1 (09:39):
It's like this or that, right, this or that?
Speaker 2 (09:41):
Yes, okay, I'm ready stick around. You're gonna love this one, guys.
All right, we'll go back to two Dudes in a kitchen.
It's early in the week, which means we are doing
fan questions, but today is going to be a little
bit different. We do have a social media question, but
then we're going to get into the never ending food debates.
So Tyler, are you ready to put on your date jacket?
Speaker 1 (10:05):
Let's do it?
Speaker 2 (10:06):
Okay, So our social media question is this. I'm not
sure if you've seen this, but there's a girl on
TikTok whose mind was blown when she found out what
paprika is really is. And a lot of people don't
actually know this, but Paprika is just dried up Bell peppers.
Speaker 1 (10:22):
Right, No, no, not really not no, I mean, let's
listen again. It can be I watched the TikTok video
our producer like pop it in the feed and I
got a chance to look at it and like, listen,
I think it's adorable, yeah, gen Z And they're like
what is all this stuff? They feel like they just
discovered it. It's adorable, right, But anyway, go the fifth
(10:43):
So this is like really good video. And and she
was like blown away that she said that, Like, so
paprika is just like dry bell pepper. What other like
food things are you hiding from me? Yeah? What is
all of this? Just like it's just dried up bell pepper? Huh?
And that's true to a certain extent. Like there's there's
a thing. There's uh paprika, which is actually a very
(11:05):
specific pepper, right, and then there's chili powder, right, which
is just about everything else, but paprika specifically it's the
Hungarian wax pepper, okay, right, And and and it has
no heat to it whatsoever, really really nice and sweet.
It has a cherry flavor to it, and I think
it's delicious, and it has this sort of kind of
(11:26):
capsius and pop without the chili that is obviously the
base for Hungarian goulash. And and you know, at a
lot of chili powders too, uh you know, which we're
talking about Texas dry ra Like that's the base for
all that stuff. And then there's there it gets does
get spicy, right, And so there's a Hungarian wax pepper
that is a hot Hungarian wax pepper, which which kind
(11:47):
of takes up to the next level. And this is
like by no ways or means like hola pino hot,
Like it's zesty more than anything else, but it's not
hot hot. And then the then you can uh, you know,
she's right to a certain extent that you can make
a chili powder paprika thing out of a lot of
different stuff, but it's not a classic paprika paprika because then.
Speaker 2 (12:08):
You kind of go to Spain Spanish paprika.
Speaker 1 (12:10):
Yeah, well hot smoked which is called pimonton, and that's
a very specific pepper too, Like a piminton is like
is a very specific variety of pepper that's dried and smoked,
right and so and and that's the flavor profile of charizo.
Oh yep. When you take charizo that is smoked paprika
(12:31):
or smoked pimonton, that is more of the Spanish variety.
And then Obviously you get the dried cheriso, which I love, uh,
and then the Mexican fresh cherizo, which gets the same
sort of flavor profile, but it's like wet, loose sausage
that's saute for a crumble kind of stuff, which is
really great. And then then there's like I was just
making notes, I mean, there's lots of different things that
you can kind of make a a chili powder out of,
(12:53):
but then it just it's really just chili past that.
So she's right, not technically right, but she's right enough
to be right. So yeah, whatever, it was good. I
thought it was cute. It was adorable.
Speaker 2 (13:04):
Oh, you gen z as are cute.
Speaker 1 (13:06):
All these genzys are all adorable.
Speaker 2 (13:08):
Well, we thought it would be fun for us to
go over some of the never ending food debates that
are out there on the internet, and we'll see what
Tyler thinks a lot of these. So I wonder where
we align and where we differ in some of these opinions.
So are you ready for the never ending food debate
of twenty twenty four?
Speaker 1 (13:25):
It's kind of like would you rather, but it's really
more like this or that. Yeah.
Speaker 2 (13:29):
Yeah, And also if you vehemently disagree with us, please
hit us up on Instagram at two Dudes in the
Kitchen and slide in the dms and let us know
that we are wrong about some of these. Yeah, right, okay, Tyler?
Are you ready for the never ending food to be bit
at twenty twenty four?
Speaker 1 (13:45):
Yes? All right?
Speaker 2 (13:46):
Number one pizza fold it or palm it?
Speaker 1 (13:51):
Now. I don't know if I know what palm it means,
but I fold it, I put over, and I go
in taco style sideways with the head right, yes, and
just put it down. That's how you get Because pizza,
especially like New York pizza, which is my favorite pizza.
But I don't even talk about Chicago pizza because that's
a casserole. You flip it over, you've put over, and
then you eat it sideways because then the loop doesn't
(14:11):
run out. It's like it's a bold pizza. Pizza.
Speaker 2 (14:14):
Yeah, yeah, I might be divorced if I said I
didn't fold it. My wife, who's from the Lower East Side,
taught me how to eat pizza the correct way when
we first started dating. And it is it's a fold,
it's not a palm.
Speaker 1 (14:26):
What is this? What are we doing here? I was
just in New York last week as a matter of fact,
and we walked by Lombard's, which I think is just
some of the best pizza in America. Cole Fired, you know,
one hundred year old pizza shop. It's so good.
Speaker 2 (14:39):
Yep, number two milkshakes and fries. Dip it or don't,
I don't know, like so okay. So this is a
classic sort of salty sweet flavor profile. Never really mess up, honestly, right,
And so it's like if you like peanut butter brittle,
you'll kind of understand this. And I can't say I
haven't done this before. I don't think i'd do this
enough to really having a hard opinion on it, but
(15:02):
I would say I would.
Speaker 1 (15:03):
I would. I would dip four French fries squished up
in a little stack a chocolate milkshake just to say
I did it. I would do that.
Speaker 2 (15:14):
Yeah, I don't know. If I disagree, I will do
it into vanilla milkshake. But now I don't know if
I would do it to a chocolate milkshake, but I do.
I do do it every once in a while when
I end up getting like, you know, cheeseburger fries and
a milkshake.
Speaker 1 (15:31):
Yeah, I mean, have you ever had like a chocolate
covered potato chip? Yeah? Bangs, I there you go, my friend.
Speaker 2 (15:37):
Yes, okay, all right. Number three, we're talking chili beans
are beanless?
Speaker 1 (15:45):
Well, I mean chili with beans. That's more like Cincinnatius.
We were talking about the Great State of Texas. Beanless chili.
You don't put beans in Texas chili. It's just it's
braised shoulder and it's shredded. And I like to finish
my chili with massla arena, the same thing they make
tortillas out of. And it is my it is my
secret weapon. I've actually won chili competitions with my recipe
(16:09):
and it's the moss arena that thickens it. It gives us
sort of a creamy flavor profile, and it tastes faintly
of tortilla chips, and it is so incredibly good. But
I would never ever ever put beans in it. But
if you're making a Cincinnati style chili, I think it's
really great. But I like, I like chili no beans.
Speaker 2 (16:26):
The best way to make a PEB and J peanut
butter on both sides, jelly in the middle, peanut butter
on one side, and then jelly on the other side.
Speaker 1 (16:35):
Ummm, well, I think the bigger conversation is peanut butter
smooth or chunky.
Speaker 2 (16:40):
M I agree with that, and I'm going smooth.
Speaker 1 (16:44):
I like chunky, bro I like I like. I like smooth.
Don't get me wrong. I like smooth, and my wife
loves smooth. I make my kind little little inside secret.
I make my wife a cappuccino and peanut butter toast
every morning. Really yep. I bring my wife breakfast in
bed and a coffee every morning, and then sometimes I
swear to God, she'll send it back to the kitchen
(17:08):
because because like listen, because I I love peanut butter
and I had I usually get this, like I'll collect
wacky peanut butter small over the place, like little small
batch companies that make super interesting Uh you know, it's
mixed with coconut, it's miss mixed with cocoa nibs, it's
mixed with a honey, all kinds of fun stuff. I
think it's great. But I love chunky peanut butter. I
(17:28):
think it's great. That so so. I I think it's
peanut butter on one side, and I like an aggressive
amount of jelly. I think we gotta be a one
to one ratio. I agree with that one one, yeah, totally.
And soft white bread. Yes.
Speaker 2 (17:46):
This next one I feel like is I know what
your answer is, gonna be well done steak okay or
not okay?
Speaker 1 (17:54):
Yeah? You know, listen, I have no judgment on that
because I love everybody. Yep, I have no judgment on that.
I like everybody. And if you come into my restaurant
and you want your steak well done, We're going to
give it to you perfectly well done. And and listen,
it's not going to have all the all the flavor
and all the the juiciness of a medium medium mire steak.
(18:15):
I get it. But if that's your jam, great. I
also have a green peppercorn board lay sauce that would
be delicious on top of that. And if you like it,
I like it.
Speaker 2 (18:24):
That's disagree. Grow up, Peter Pan Count Chocola have a
steak the way it's meant to be, which is so.
Speaker 1 (18:32):
So Drake Right. So Drake played at the Chase Center
in San Francisco, and he came in for an after party.
He had the restaurant till three o'clock in the morning,
and he ordered well done file a drake like steaks
well done whatever. I just I don't really honestly if
somebody says that they like it. So this is another thing.
If you're cooking for a dinner party, serve your meat medium,
(18:52):
don't serve it medium. I create that. Yeah, it could
because if you if you like it medium, if you
like it medium rare, you don't mind it medium. But
if you like it medium, you don't like it medium ere.
And so I think it's there's not it. There's a
little bit, especially if you if you cook steak medium,
there's a few in pieces that are going to be
more well done anyway. And if you and here's the deal,
if you like it medium or well or even well done,
(19:15):
go for ribbi because it's got like a nice sort
of fat marbling that kind of runs through it, and
you're still going to get that juiciness from the fat.
I think it's great. Filet mignon is not great well done.
It just gets a little it's a little lean, it's
a little dry. But I have no beef with that whatsoever.
I have no beef with well done beef.
Speaker 2 (19:32):
Yeah, pun incentded next one pineapple pizza topping or just fruit.
I like pineapple pizza, man, you do yep, wow, I
know I host this its a pizza cooking show. And
that was a no asphemy.
Speaker 1 (19:46):
Really okay great so so pineapple pizza, right. So a
little bit of tomato sauce, good good crust, right because
even your your your pizza show, like it was all
about the crust. Right. The crust makes all the difference
in the world. Well hydrated pizza crust. It's got to
be almost like sticky wet before you start to roll
it out, because then you're gonna get the big bubbles, right,
the bubbles are gonna get the nice big crusty burnt
edges on it. It's going to leopard what they call it,
(20:09):
nice big crusty spots on the outside. It's gonna have
like Chris, gonna be crispy and lacy and puffy and
all kinds of good suck, a little bit of tomato sauce,
a little bit of really good ham Monterey Jack, pineapple
chunks or slices and in in hola pino. It's delicious.
I have a pineapple pizza coming out my new cookbook,
(20:30):
by the way, that we did on on the on
a We cooked it on a grill so good. I
think it's great. I don't care it's great, it's it's delicious.
Speaker 2 (20:38):
Sandwiches cut in half, cut in rectangles or into triangles.
Speaker 1 (20:44):
You gotta cut it into triangles because a rectangle is
just so basic, Like have some vision, you know what
I mean.
Speaker 2 (20:52):
If it's a sandwich that needs dipping to be done,
then you do need the triangle.
Speaker 1 (20:57):
Yeah, you gotta go corner in. If it's a grilled
cheese sand much with with tomato sauce, you got to
go yeah, point in. All right.
Speaker 2 (21:04):
I love this question for the Southerner. How to say
pecan or pecan? Pecan or pecan?
Speaker 1 (21:12):
It's pecan. But listen, I grew up in South Carolina. Yeah, wait,
you grew up in where you grew up in Tennessee
and went to Missie.
Speaker 2 (21:19):
No right, I love that you think that I grew
up in the South. You say this all the time.
I grew up in California, but I went to school
in Mississippi and then I lived in Tennis Green Earth.
Speaker 1 (21:29):
Did you end up at Oxford, Mississippi going to university Mississippi? Oxford, Mississippi, California.
Speaker 2 (21:33):
Boy, I'll do I'll do this story really quickly. I'm
the youngest of five. My father said that the rest
of the world is not like Carmel, California. Everyone this
is the rule. Everyone has to leave the state of
California for college. So everyone went everywhere and I went
to Old Miss saw a football game, went to the grove,
decided that was where I needed to go.
Speaker 1 (21:51):
Well and listen, if you're an Oxford, Mississippi, those are
toasted pea cans.
Speaker 2 (21:54):
Right, it is peacan's for sure.
Speaker 1 (21:56):
And if you're in Mississippi, and I grew up in
the South, so that's the reason I could talk like this,
especially if I get on the phone with my parents
for an hour. This is exactly what I sound like. Tyler.
They put like five eyes in the middle of a Tyler. Hey, Tyler, Yeah,
that's exactly what my people sound like. And I love
them to death. And they say pecan. I say pecan
(22:17):
because I've been media trained and so it's definitely it's
it's a toasted pecan. It's pecann. Yeah.
Speaker 2 (22:25):
I think if you're you know, if you're west of
the Mason Dixon land, then you can say anything. But
you know, if you are in the South. I have
heard pecan a whole lot.
Speaker 1 (22:38):
Yeah.
Speaker 2 (22:38):
Uh, this one I do like. And this is one
I feel very passionate about. Tortillas corn or flower Tyler,
I think it really.
Speaker 1 (22:47):
Depends, Like I I don't like flower tortilla tacos I
don't like. I think I think they they're just kind
of weird, right, But you can't make a really good
case adella out of corn tortillas so good, you know,
like kind of a Midwestern you know, quesadilla with just
like you know, really good, well seasoned taco flavored ground
(23:09):
beef and good cheese with sour cream and guac and
sauce on top of that, like some of you would
get it like Applebee's. I have no I actually love
that if I have to, if I have to eat
one of those places, that's what I always order. And
you can't get a good one of those with a
corn tortilla. And but I don't like tacos with a
flower tortilla. So I think it depends on the application.
Speaker 2 (23:30):
My friend, I kind of agree with that. I think
that tacos are the best, especially Baja tacos are the
best with corn tortillas, But a burrito, it must be
a flower tortilla burrito.
Speaker 1 (23:42):
It's got to be a flower tortilla all day long. Yeah,
I totally agree with you. Yeah, because there's not well,
I mean, I guess you can make a tortilla that big,
but it doesn't because it gets a little crumbly. Yeah.
Where where a flower tortilla can hold up to a
little bit of moisture. It's a lot elastic, right, it's elasticity.
That's the word I was looking for. Much And you
(24:03):
can just like and you can just stuff it in
your mouth.
Speaker 2 (24:06):
Yeah, yeah, I see wings here. Flats or drums? I
know the answer for both of us. It's flats for sure.
And the last one for the never ending food debate
at twenty twenty four, this is a This is a
big one, and I will wonder how you're going to
answer this, drum roll please. Is a hot dog a sandwich?
Speaker 1 (24:29):
It's a sandwich, thank you. Hot dog is a sound
hot dogs a sandwich. A hamburger is a sandwich. It's
a sandwich. If you put meat between two pieces of bread,
it's a sandwich. A lobster roll is a sandwich.
Speaker 2 (24:38):
Greed that's percent. Oh that makes you feel better, all right.
Speaker 1 (24:43):
Doesn't you just feel better now. Yeah, yeah, yeah, just
got it off your chest because these are the hot
topics that everybody's talking about.
Speaker 2 (24:49):
So I don't know if you've ever seen it, but
there's like a like an artist that does celebrities on sandwiches,
like that's their whole thing, and it's a picture of
the celebrity drawn on a sandwich. And so my wife
has it's their favorite sandwich, and my wife has hers,
and it's I think a be I think hers is
a BLT. And I just being the the destructor that
(25:14):
I am, I said hot dog. And the guy wrote
back and he was like, that's not a sandwich, said,
yes it is.
Speaker 1 (25:20):
Yes it is, don't be silly. But then what is
it if it's not? What is it a whole separate category.
Speaker 2 (25:27):
Well, okay, I have a whole theory and we'll do
this another day. But I have a theory about food
and that there are only three things. Okay, there are sandwiches, yep,
there are salads, and there are soups, and that's it.
Huh Okay, So just hear me out and do this
really really quickly.
Speaker 1 (25:46):
I think there's categories. There's obviously other food.
Speaker 2 (25:49):
No, there's not, and I can. I can do it
for you.
Speaker 1 (25:51):
Okay. So pasa is a soup.
Speaker 2 (25:53):
Pass is a salad?
Speaker 1 (25:54):
Pass is a salad?
Speaker 2 (25:55):
Yes, but like cereal is a soup, I could.
Speaker 1 (25:58):
Call cereal soup could be a suit.
Speaker 2 (26:01):
A pastry is a sandwich, huh.
Speaker 1 (26:05):
But a sandwich is like something smashed in the middle
of two obviously.
Speaker 2 (26:09):
Now it doesn't have to be A pizza is a sandwich,
It's an open faced sandwich.
Speaker 1 (26:13):
Eat is a sandwich? Oh my god. Okay, we this
has got to be a whole sever.
Speaker 2 (26:17):
Yeah, we will do this the next episode.
Speaker 1 (26:20):
We will do this. Yeah. Now I want you to
tee this up and then I'm going to break them
down one at a time.
Speaker 2 (26:24):
Yeah, okay, we'll do that. Okay, I like it. Well,
this is a lot of fun, Tyler. If we didn't
answer any of these any that you wanted us to answer,
we'll do another debate later on in the year. Please
dm us if you see a trend in the web
that we need to know about, please send it in
as well. And I'm excited for Thursday. We're joined by
Carle Bodraug, who is all about getting rid of your
(26:46):
food waste and making the world a better place.
Speaker 1 (26:49):
That's such a big deal. I can't for that conversation.
It's so important.
Speaker 2 (26:53):
It's an episode you guys are not gonna want to miss. Tyler.
Always a pleasure. We'll see you guys next time on
Two Dudes Kitchen. See you guys, alright, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write us a review and leave us
five stars.
Speaker 1 (27:08):
We'll take that and we'll see you guys next time.
Speaker 2 (27:11):
I see you next time.
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