April 18, 2024 • 37 mins
This episode is going to give people something to taco 'bout!
Acclaimed Chef, best-selling author, and host Josh Scherer joins Tyler and Wells to talk about favorite 'last meals,' creating innovative and unhinged recipes on Mythical Kitchen, and how you can try your hand at some of those one-of-a-kind recipes at home with his brand-new cookbook, "The Mythical Cookbook."
Plus, how animal-style mac and cheese came about, In-N-Out vs. Shake Shack, and unbeef-lievable chat on steak!
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, an iHeartRadio podcast. All right, time for
the episode of two Dudes in a Kitchen. It's Wells
Adams hanging out with you and Tyler Florence over in
San Francisco. I'm sorry that you no longer are in Hawaii.
That must be tough for you.
Speaker 3 (00:17):
So sad to be back. God do I love having
a restaurant in Hawaii. It's kind of amazing.
Speaker 2 (00:22):
Well, I'm actually in Dallas right now. I'm playing in
a golf tournament called the Invited Celebrity Classic. It's at
Lost Kalina's Country Club, and I'm playing with the Champions Tour.
So like all the amazing golfers that you grew up watching,
John Daly's, the Fred Couples, Bernard Langer, all those guys
(00:44):
are playing and they let me play alongside them, which
is dangerous, I think, but also so very much fun.
So if you're in the Dallas area and you want
to come hang out, come over to Lost Calenas, walk
along with us and see me try not to hit.
Speaker 4 (01:02):
Patrons with the golf ball.
Speaker 1 (01:03):
How wild is John Day?
Speaker 4 (01:06):
Very very wild?
Speaker 3 (01:07):
I mean just like the guy just has he has
no f to give out whatsoever, does.
Speaker 1 (01:12):
His own thing.
Speaker 3 (01:13):
You know, he's got a this memes between like the
photographs of like him and Tiger Woods, and he's like
sitting there like smoking a cigarette.
Speaker 1 (01:21):
Oh yeah, and Tiger looks all buff. Yeah.
Speaker 4 (01:24):
Oh he's got he's got a great story.
Speaker 2 (01:26):
He's got a great story of you know, after around
he's you know, having drinks with with the other players,
and Tiger walks by and he goes, hey, Tier, come
sit down and have a drink with us, and he goes, now,
I got to go back out to the range. You
got to work on some stuff. And then you know,
three hours later, Tyer comes back in and he says, Okay,
we'll come have a drink with us, and he goes, no,
I got to go to the gym. I gotta work
out and uh. And then you know, two hours later
(01:47):
he's sitting still sitting there drinking and he's leaving the
gym and he's going home.
Speaker 4 (01:50):
He said, Tier, come have a drink. Now, I have
to I have to get some sleep.
Speaker 2 (01:55):
And he said, uh, it's something to the effect of John,
if I had your talent, I wouldn't have to do
all this stuff.
Speaker 1 (02:05):
Right right.
Speaker 3 (02:06):
I mean he is raw just great golfing talent, and
he just kind of lives his own life. He's such
such an interesting character. Well that's cool, bro, So listen.
Dallas is awesome. So uh con Lodge if you want
to like while you're there. Yeah, some of the best
barbecue in text his hands down. Okay, yeah, you gotta
gotta go get that. That's go check that out. And
Dean Faring is an amazing chef in Dallas. If you
(02:28):
need restaurant recommendations and reservations, holler at you boy.
Speaker 1 (02:32):
All right, I'm going to go do that.
Speaker 2 (02:35):
We're just speaking about John Daly, who is a legend.
Speaking of legends, we've got one on the show today
and Josh Shire, like, this is going to be such
a fun episode. I don't know if you guys out
there have ever watched the Mythical Programming on YouTube. But
this guy is a food content creator. He's a podcast host.
He is a best selling cookbook author. He's got a
(02:58):
new podcast and show called Last Meals out right now
where he just talks to like celebrities about their last meal.
He's got a podcast called A Hot Dog is a Sandwich,
which we love very very much and we agree with
him on that, and the new Mythical cookbook is out
as well. We're going to take a quick break and
when we come back, this is an episode you do
not want to miss. Josh Sheer right here on Two
(03:20):
Dudes in a Kitchen. All we're excited about today's guest.
If you've ever watched any of the Mythical programming on YouTube,
you know what we'll be dealing with today. Josh here
is an acclaimed chef, food content creator, podcast host, best
selling cookbook author, and so much more. Here is the
executive director of Culinary Content and Mythical Entertainment. He hosts
(03:43):
the hit show Last Meal with iconic celebrities including Tom Hanks,
Post Malone, Jason Kelsey, and so much more, and co
host A Hot Dog Is a Sandwich podcast, Man after
our own Heart right.
Speaker 1 (03:55):
There is The timing is perfect.
Speaker 2 (03:58):
On this or What Perfect Man Ours eleven is highly anticipated.
The mythical cookbook Ten Simple Rules for Cooking Deliciously, Eating Happily,
and Living Mythically came out and he's here to tell
us all about it. Please, Welcome to Two Dudes in
the kitchen.
Speaker 5 (04:12):
Josh here, Hey, what's up y'all?
Speaker 1 (04:14):
Hey? I war you, Josh? Get hey doing I'm good,
I'm good.
Speaker 2 (04:18):
Well, Josh. We're so happy to have you on the show.
Thank you for being on. Two Dudes in a Kitchen.
I was just doing your intro before we let you in,
and a lot of the things that we want to
talk to you about we're very excited about. But I
think most most excited, at least myself, is your podcast,
which is called A hot Dog Is a Sandwich? Was
a debate that we've had many times here on this show.
(04:38):
And I don't know if you're familiar, Josh, but there's
there's like this kind of like artist that does famous
people on sandwiches, and my wife is on a belt
and I'm on a hot dog, which a lot of
people were very upset about. So tell me, Josh, you
truly believe a hot dog is a sandwich.
Speaker 5 (05:00):
Not only do I believe a hot dog is a sandwich,
I know a hot dog is a sandwich. And I
use the term no very deliberately because I spoke with
a Cartesian metaphysicist, a professor of philosophy.
Speaker 4 (05:12):
I don't know what any of those words.
Speaker 5 (05:14):
This guy did, and that's what's important. I spoke to
this dude.
Speaker 1 (05:17):
He is a I mean eight host dog walking to
a bar, right, dude has a.
Speaker 5 (05:22):
Long beard down to here, and he was very seriously
talking about the epistemological implications of sandwich should and that
was awesome. And this guy, he would not out right
say that hot dog is a sandwich, because philosophers talk
like leprechauns with like riddles. But I feel like I
know intrinsically that a hot dog is a sandwich. It
is bread, It is a nutritive, substantive filling. It has
(05:44):
to be. And I get that hot dogs are special.
And you talk to anybody who owns a hot dog
restaurant and they're like, hell, no, it's not a sandwich.
But you know they're coming from biased perspective.
Speaker 1 (05:53):
Yeah.
Speaker 2 (05:55):
Well, a couple episodes ago, I brought forth tyler my theory,
my my theos on food in general, which was met
by a lot of anger from our listeners and from
our wonderful and handsome host, Tyler Florence that there are
really only three foods in the world.
Speaker 1 (06:12):
Let's just say it was a bunch of head scratches.
I don't know if it was anger people were like what.
Speaker 2 (06:16):
I think a lot of people liked it though, And
so Josh, I bet you've heard of this theory. I
stand by it. And there are only three foods in
this world. There are soups, there are salads, and there
are sandwiches, and every food can every kind of like
menu item can be divvied up into those three. One
have you heard of this theory? And two, if you have,
how do you feel about it?
Speaker 1 (06:37):
I have.
Speaker 5 (06:37):
I find it very compelling. I think that the world
is chaos and we need to try and form meaningful
categories around it. And I think what we're ultimately talking
about with the soup, salad, sandwich to them is that
you have fork foods, you have spoon foods, you have
hand foods. Oh getting it in your mouth there you go.
Speaker 1 (06:56):
Very go interesting.
Speaker 4 (06:56):
That's a whole different way of looking.
Speaker 3 (06:58):
At Okay, Well, just had a light bulb moment that
I've never heard it so succinctly put, and my mind
is absolutely blunked.
Speaker 1 (07:08):
So continue, you look like the mind blown emoji right now.
Speaker 5 (07:12):
I also think that we should ban forks, though we
did a whole podcast episode about it. I'm very anti fork.
Speaker 1 (07:17):
Why do you want to ban a fork? What does
it ever do to you?
Speaker 5 (07:19):
Well, so the Church of England actually banned forks for
a couple hundred years. They thought it was this is true,
not just that I look like I'm in a church
right now, but they thought that forks are against God
because God already gave us hands. But it has to
do with like Italian papal politics. The fork is so
new to human history. It's like not until the fifteen
hundreds that it really gets popularized, whereas spoons have been
(07:40):
around since prehistoric times.
Speaker 4 (07:43):
How do you feel about chopsticks?
Speaker 5 (07:45):
Love them all? That's why I eat spaghetti with chopsticks
at home. Really, I love slurp, but of noodles and chopsticks.
Speaker 2 (07:53):
There's a great Seinfeld bit about chopsticks and forks where
he's like, well, it's really impressed that the Japanese they're
sticking with it. They're not out there, they're not out
What does he say? It's like, they're not out in
the fields picking up hey with two pool cues. You
know they've seen the pitchfork. They know it exists. That's
(08:15):
very interesting. But also I feel like in a cleanliness sense.
Forks are important. Explain well, I mean I wash my hands,
but uh, if I'm using my hand to like pick
up like, so, knives are still in the game, right, Yeah,
So if I've got a steak, I'm holding down one
side of the steak with my hand and then I'm
(08:35):
cutting with the knife, and then I'm eating with my hand.
Speaker 5 (08:38):
Yes, all steaks I believe should be pre cut bey
a chef. And if you look outside of the Western
canon of cuisine, like you would never go to every
culture right eats steak. But I feel like America or
a lot of Western European countries are the only cultures
that eat a steak, if that makes sense. You go
to a b stro you get steak, oh puave, But
(08:59):
like you go to a Sichwan restaurant and you order
some sort of beef there that could reasonably be called
a steak. It's not coming as a whole, you know,
file At like you should. I believe the knife work
should be done in the kitchen because I mean, Tyler,
you can attest you cut a steak the wrong way.
You know you gotta slice against the grain. The eating
process is worse. I want an expert to do that.
Speaker 3 (09:21):
Well, I think there's beef and then there's a steak, right,
So I think a lot of restaurants you go to
where it's like thin slice and kind of folded into
a curry or you know, or stir fry whatever it is.
Speaker 1 (09:31):
I mean, that's top sirloin. It's not anything that.
Speaker 3 (09:33):
We would like dry age or grill medium rare. Those
things have to be sliced and either you know, cooked
quickly or simmed for a very very long period of
time embraced. But I think the only steak that you
should not cut as a filet mignon. I think the
presentation is beautiful by itself, but everything else New York Porterhouse, Tomahawk, Ribbi, YadA, YadA,
(09:57):
all that stuff gets sliced in the kitchen, I agree with.
Speaker 5 (09:59):
Well, so two quick counters to this one. Also, Hi,
I'm Josh, and you already heard the intro. But I
love that we just hit the ground running on this.
Two cook kundters of that two great international filet mignon dishes.
In Persian cuisine, it's called barg and they are sultani.
They skewer the filet and then it's in nice large
chunks so you can still get some of that medium
(10:20):
rare quality to it. And then it's cooked over the
ambient heat of the coals, already cut for you, bite
sized pieces. Love it. And then in Vietnamese cuzine you
have ball laclac, which means shaking beef. Simple thing, nice,
big chunks, still medium rare, tons of aromatics in it,
all the knife work done for you.
Speaker 3 (10:36):
Yeah, and there's nothing wrong with that. I just think,
because you know, I'm in the steak business. I have
a steak restaurant. I just think the presentation of that
is just so it's so pretty, like you don't want
to mess with that, because it's not unruly, like a
big you know, like eighteen ounce bone in New York
strip Like that's doesn't look I mean, it looks pretty uncut,
because sometimes we'll get requests for people who don't want
to cut, but it looks really elegant. It's just a
(10:59):
I think, a sign of perfec nationalism. Well, we could
take it off the bone for you.
Speaker 5 (11:02):
I do agree with that. I actually I'm in like
my steakhouse renaissance. I casually mentioned to a friend that
I don't love American steakhouses and then they're like, we
got to go to Musso and Frank in Hollywood, and
I was utterly a changed man. I actually went on
Friday Night and I got the tenouts Filet. I feel
like file At is maligned right now. I feel like,
(11:22):
for the first time ever, I actually found this data.
Ribbi has passed Filet in terms of American's favorite steak.
And I always bought into that. Like, to me, filet
was the steak of my father right grew up in
the Reagan era. He was like, this is the fanciest
Gordon Geto steak you can get to celebrate. And then
I grew up in this like cool gastro pelb era
where they're like, that is flavor, and I ribbized and
(11:46):
I went back to file man, and I love it.
I will not apologize for it.
Speaker 1 (11:50):
They don't, man, No one's asking you to.
Speaker 3 (11:52):
I think one of the big white bold moments I
had as a kid was the first time I tasted
a filet mignon wrapped in bacon. That's just one of
the greatest things in the world. There's nothing a whole
lot better in the stake business than that. That's just great.
Speaker 2 (12:07):
Yeah, but well, what makes that good is because there's
finally some fat in that protein, which is what a
ribbi is totally.
Speaker 3 (12:14):
So listen, there's a there's a Pimontesi big like beef,
which is like like designed to be really incredibly lean,
and a lot of people like that from a health perspective,
but you know, fat is flavor when it comes to beef,
and you can get a really good flaming on that
has intra muscular fat development.
Speaker 1 (12:27):
We definitely source them out.
Speaker 3 (12:29):
I mean it's like, you know, prime grass fed grain
finished our filaser from two ranches up in Butte County
in California, and they're just bomb.
Speaker 1 (12:38):
They're so good.
Speaker 3 (12:39):
It's got like a I think a twenty one day
dryge on top of it because it's a little concentrated,
but the fat soap pops out. It's full really good
beefy flavor. And then we broil it. I've got these
two thirty thousand dollars Montague broilers that you know, the
infrared heat gets up to about a thousand degrees, so
you get that Millard melt where it's just like the
protein and the amino acids kind of melt make that
kind of crispy crunch, so you get yet another texture
(13:02):
on top of that, not just the great flavor, but
just the texture of that snap bacony snap on the
outside of the beef and then you kind of melt
into that and this just I God, do I love beef.
Speaker 1 (13:12):
I love I love.
Speaker 4 (13:14):
Beef, and he's got no beef with beef.
Speaker 1 (13:16):
I got no beef with beef. And honestly, I eat
it most days because, like, but when I get to.
Speaker 3 (13:21):
The restaurant around like four thirty, steak tartar on the
on the pass, kind of getting ready while I'm catching
up with the executive chef and what the reservations look
like tonight. Snarf that down with some potato chips. I'm
done in like five minutes. It's just so good, man,
it's so good.
Speaker 5 (13:34):
You're getting me all worked out. Man, I want to
go to your steakhouse.
Speaker 1 (13:37):
Welcome to the Beef episode.
Speaker 2 (13:38):
If you gotta go, you gotta go to Miller and Lux.
It is one of the best restaurants I've ever been
to my entire life.
Speaker 4 (13:44):
And there's they're all over the place.
Speaker 1 (13:45):
Now.
Speaker 2 (13:45):
If you're in Hawaii, I can do your advertising.
Speaker 5 (13:48):
Tyler.
Speaker 4 (13:49):
By the way, if.
Speaker 2 (13:50):
You're in Hawaiili in Hawaii, you can go to Miller
and Lux. If you're in San Francisco and want to
catch a game and see the Golden State Warriors play,
you can go to Miller and Lux and Tyler Florence
will come to your table and make you a Caesar
salad right there and then, and then he'll get you
drunk afterwards when it closes. That was only with me, actually,
but it could be with you as well.
Speaker 1 (14:11):
Would be with you, could be with you?
Speaker 5 (14:13):
Could I want to be hand fed steak, tartar and
potato chips. That's the yes on the path.
Speaker 2 (14:18):
Let's go, Let's go, h Josh, I wanted to talk
to you about I mean, well, we will get into
the cookbook, but I do want to talk about Last
Meals because I think it's such a genius idea you've got.
You've had such amazing iconic guests on there, like you know,
Tom Hanks, post Malone.
Speaker 4 (14:36):
Said Jason Kelsey, Who's everywhere right now?
Speaker 2 (14:40):
Yeah, Bird's the best. Okay, maybe two part question, who
has been your your favorite guest on the show? And
then also what is your favorite answer to this question?
Speaker 5 (14:50):
Oh, that's interesting. Favorite guest it's it's really tough to
be Jason Kelsey. I'm just a lifelong Eagles fan. My
family's from Allentown, Pennsylvania, so I grew up in that
Donovan McNabb era, you know, making the NFC Championship Game
every single year. And then I've watched Jason Kelce's entire
career since he was drafted and like undersized underdog represents
Philly as a whole. Twenty seventeen Super Bowl putting on
(15:12):
the Mummer's outfit, just you know, yelling to the crowd, unbelievable.
Speaker 1 (15:17):
And then that's that's Taylor. That's Taylor Swift's boyfriend's brother, right, yes, okay, correctly, yeah,
it okay, understand okay.
Speaker 4 (15:25):
In the celebrity tree of things, that is correct.
Speaker 1 (15:27):
Okay.
Speaker 5 (15:28):
When he came on, he you know, he's from Cleveland Heights,
went to school in Sincy. But he's become such like
an emblem of Philly. So many of his items were
Philly's staples, like stocks, pound cake, kabinosa from Swaki meets
Dallas Anders Cheesesteak. None of those places delivered, and sometimes
when he got a request from a guest, it's like,
well we can make our own approximation. But I was like, no, no, no,
(15:50):
I'm calling friends in Philly. My buddy actually took a
He's a dentist, so it's not like, you know, he
worked at a kinkos. He took off a day at work.
I hope nobody got a root canal emergency to drive
around Philly, put cheese, steaks and cured meats on dry
ice and ship it out to us. And then Kels
was incredible. And then afterwards he goes, hey, man, I
(16:11):
got a red eye flight out tonight and I could
use something to put me to sleep. You want to
go drinking? And it's like four fifteen pm on a Friday,
And I was like, hey, everybody, I can't help wrap
out today. I got to go drink with Kel's.
Speaker 4 (16:22):
Yeah.
Speaker 5 (16:22):
I took him to a tiki bar and I watched
him drink an entire fish bowl meant for six people.
Speaker 1 (16:27):
Like kind of guy, Yeah, just like excess is barely enough.
Speaker 2 (16:32):
Yeah, And I'm sure he was totally fine too, whereas
they You and I have like four Manhattans and all
of a sudden, we can't you know, spell our name.
Speaker 1 (16:41):
Yeah, I have two glasses of wine and I'm on
a spear re quest.
Speaker 2 (16:44):
Yeah, okay, so Kel's is your favorite guest? What's what's
been your favorite answer to the question, like laughing man.
Speaker 5 (16:55):
So we actually had we actually have a shoot coming
up tomorrow. Hopefully by the time this comes out at
a laired Even if it hasn't, it's fine. But it's
a YouTuber. His name is Matt pat He got i mean,
forty million subscribers across his channels. He's a legend of
the game. He is a very very nerdy, very academic guy,
and he would attest to that. He asked us to
(17:17):
give him quote a chef's tasting menu where I can
learn something because he loves learning things. He loves experiencing
that through food. And so you know, we get to
now design this sort of ole macasse, and we didn't
know what to do exactly with it because of such
open parameters. But he loves crispy tacos from Taco Bell,
and so Glenn Bell, founder of Taco Bell, effectively steals
(17:38):
the crispy taco recipe from a place called Meetla Cafe
in San Bernardino, California, which is a very specific regional
recipe for tacos Dorados de Barbacoa from Jalisco, Mexico. So
you can track the sort of lineage of the crispy.
So we're making him like a six course tasting menu
of actual authentic crispy tacos from Mexico.
Speaker 1 (17:58):
Isn't that everywhere?
Speaker 3 (17:59):
Like the Colonel didn't not fry up that chicken, you
know what I mean? Yeah, the Colonel's not frying chicken
with eleven or spices, you know what I mean?
Speaker 5 (18:05):
It was like, yeah, no, the fast especially it's just right.
But Chipotle was founded by a dude named Steve, you know.
Speaker 2 (18:14):
Up to right exactly, so maybe it is pronounced Chipotle.
Speaker 4 (18:19):
My mom was right the entire time.
Speaker 3 (18:21):
The white rice should have been a giveaway, the white
rice exactly.
Speaker 4 (18:27):
Okay, So that's fascinating. I didn't know that. Like the
original Bell of Taco Bell was in was in Jalisco.
Speaker 2 (18:36):
I let I want to I want to do this
for our show, Josh, what is what is you your
last meal?
Speaker 5 (18:45):
Obviously I've thought about this a fair amount. I have
it fully fleshed out, but I got a couple of
things first. Just like the best shrimp cocktail you've ever
had that was food in the world growing up for me,
and you know, we didn't grow up with money. So
anytime we were at you know, a cousin's wedding and
there was cocktail shrimp out there, I just stuffed my face.
If we're reading all you Can eat, bfet, I ate
(19:06):
at least a pound of shrimp before I even started
my meal.
Speaker 1 (19:09):
Me too, Bro, me too.
Speaker 3 (19:11):
If there's a big ice luge right that, it's got
shrimp all over it, dude, I pole it up high, bro.
Speaker 5 (19:17):
I got it. Probably some and some caviar, two.
Speaker 1 (19:20):
Maybe ten shrimp, and a and a cup of cocktail sauce.
Mm hmm.
Speaker 5 (19:25):
It's the The shrimp is a vehicle for the cocktail
sauce at some point, totally yes. But the main course.
My favorite food of all time is the San Diego
style carnassauta burrito. So it's just corneasauda, pico guac, some
sort of processed ish white cheese, just like a normal
monterey jack in a translucent flower tortilla. You have to
be able to see the green and the brown through
the tortilla, and then you put it up with the
(19:47):
chili there bowl hot sauce. I would want that, but
then I would want like a toothpaste tube full of
Fuagra torchean. Then I could squeeze onto the bites of
the carnasid of burrito.
Speaker 4 (19:57):
Okay wow yeah, and.
Speaker 5 (19:59):
Then like a gallon of meach a lotta like just
that big.
Speaker 4 (20:04):
You don't want the tiki bowl of rum booze that
Kels drank.
Speaker 1 (20:08):
Just can you imagine that hangover? My pounding?
Speaker 4 (20:11):
That's your last meal?
Speaker 1 (20:12):
There is no hand it doesn't matter.
Speaker 5 (20:15):
It had this particular tiki bar in their giant fish bowl.
There's a little pyre in the middle that they put
one fifty one in and then they blow torchs it
supposed to in theory blow it out, and Kel's just
stuck a straw right into the fire and drink.
Speaker 3 (20:28):
If it wasn't my last meal, I would want it
to be. Well, I'm sure that that's a six day hangover.
Speaker 1 (20:32):
There's no doubt about it. Again.
Speaker 4 (20:33):
Yeah, that's all sugar, all sugar.
Speaker 2 (20:35):
Oh my gosh, okay, is that it or is there
a dessert in there?
Speaker 5 (20:42):
Dessert? I've never been a big sweet guy. I'm trying
to think of like the best dessert that I've ever had.
I love, I love mochi. You know what I would want.
Have you ever seen mochi being made fresh?
Speaker 1 (20:52):
Not me pound it?
Speaker 5 (20:53):
It looks like I mean, it's it's almost cartoonish. It's
a giant wooden mallet and a giant wooden bowl. I
would want to have two expert mochi akers come out
pound the mochi fresh as I can, just scoop out
of it, dip it in some red bean, and eat it.
That's my that's my deal dessert.
Speaker 2 (21:08):
I've seen that and always terrifies me that someone's going
to get like a hand hit or something like there's
gonna be some sort of you know, big emergency.
Speaker 3 (21:15):
Knife game where you got to your fingers and somebody's
going to get that that wooden sledgehammer.
Speaker 5 (21:22):
Get a gallon of me. I'll play the knife game
during my last meal. Let's do it, all right, Tyler?
Speaker 4 (21:27):
Have you thought about your last meal?
Speaker 1 (21:29):
You know?
Speaker 3 (21:30):
Gosh I was in a book, a book called UH
My Last Supper, and Melanie Dunet, who's an amazing.
Speaker 1 (21:37):
UH photographer, did it with everybody. And I'm on my
desk right now.
Speaker 3 (21:42):
I think I was just looking not too long ago
and everybody because this was like gosh early two thousands, like.
Speaker 1 (21:47):
Boordains in it and blah blah blah.
Speaker 3 (21:49):
And then I wrote this whole interesting story because it's
not just about the food, but it's about the place too, right, Yep,
there's a couple of restaurants and Planet Earth that I
think there are just the epicenter of the universe, and
Balthasar in New York City, and so happens to be
one of them. So I would want to eat like
fried chicken from my youth. I'd want to, like maybe
the first thing I'd taste to be the last thing
(22:11):
I taste, but I'd want to be in someplace really special.
So I'd want to eat fried chicken, my grandma's fried
chicken at Balthazar in in New York. And then and
just like spectacular French white burgundy on top of that.
Speaker 4 (22:26):
All right, that sounds good.
Speaker 1 (22:27):
I like that.
Speaker 5 (22:28):
That sense of place is really interesting, and that's something
I hadn't thought about. And also I grew up in
southern California my whole life. I used to write about
the restaurant industry in LA I thought I knew what
vibes in a restaurant were until I went to New
York City, And this is actually a couple of weeks ago.
I went to Minetta Tavern for the first time, like
an eleven PM dinner at Minetta, and it's packed, packed, packed,
it's cold outside, everybody's got the overcoats on. You come
(22:51):
in from out of the cold, big velvet, red curtain,
pull it aside, and it's like an Alice in Wonderland
moment you.
Speaker 1 (22:57):
Open right on mcgoggle Street and the.
Speaker 5 (23:00):
Food is incredible, Like what a restaurant.
Speaker 3 (23:03):
I just took my kids there because we had this
thing to go do in New York and it just
felt a good, sneaky getaway to take my sixteen year
old son and my fifth year old daughter just like
on a you know, father kid trip to New York.
And we went to go see Hamilton, which that I
haven't seen, and then I took them to a very
adult because they're right at that age where they're a
(23:23):
good hang like, they're right at that age where they
don't need their cell phone to get through an entire dinner.
They can actually have conversations about whatever's on top of
your head, and they're just fun to go hang out with.
So we had an eleven fifteen after the show wrapped,
we had an eleven to fifteen reservation at Minetta Tavern
on McDougall Street in the Greenwich Village in New York City.
(23:43):
And as we're pulling up because my fifteen year old
daughter is kind of in this Bob Dylan kick right now,
and Cafe Wah, which is right next door, is where
Bob Dylan got his start in New York City and
it's still open and it's still there, and I was
explaining to her how significant getting this block is to
like American music and Bob Doyling specifically, and she was like, what,
(24:06):
I'm like, this is where it all went down right here,
and that's what I love about New York. But Keith McNally,
who owns both Balthazar and Minett Tavern, is a dear,
dear friend, and he is one of my mentors in
my stage when it comes to building vibe and a restaurant,
because I think it's three things. The room has to
be special, and it has to be a movie set.
(24:26):
It's got a whiskey the way, someplace cool, right. The
food has to be on point, has to be best
in category, best in class and casual and relax at
the same time, and then the service has to be
just unbelievably stealthy and efficient. And I think if you
can get those three things right, I think you got
a great restaurant. But nobody does it better than Keith mcnalley.
Speaker 5 (24:46):
Nobody, man, I mean either of you.
Speaker 4 (24:48):
Have either of you ever been to Post Ranch and
and Big Sir.
Speaker 1 (24:52):
I'm dying to go. Bro speaking to that, did you
see that there's a huge highway one in California.
Speaker 4 (25:00):
Yeah, it's e roading right now. It's gonna be closed
for a while.
Speaker 1 (25:03):
Oh god, that place.
Speaker 3 (25:05):
It happens like I think every other year there's like
a fire or mudslide or something.
Speaker 1 (25:08):
Yeah. That often the rest of California.
Speaker 2 (25:11):
Well, anyways, I grew up in Carmel, so Big Server
was like my place. And it was interesting for you
to say, like low Cattle is very important to go
alongside the actual last thing you're gonna eat. I would say,
there's the restaurant at Post Ranch, in which if you
ever have a chance to go to this place, it's
absolutely beautiful. It's just on a cliff looking down the
Pacific Ocean. There's a restaurant there called sierramr. It's like
(25:34):
a michel and whatever. It's expensive as all get out,
but old fashioned coluga or ceta cavier sun go down.
Speaker 4 (25:44):
I'm good. I'm good just going out that way.
Speaker 2 (25:46):
I don't need anything else how much, just to have
what's my last time?
Speaker 4 (25:51):
Say all of it? Wantever they've gotten the back and
another ten?
Speaker 1 (25:54):
I want all of it?
Speaker 2 (25:55):
Yeah, yeah, yeah, go out, drive back into Carmel, get
some more caviar.
Speaker 1 (26:00):
And you'll kill another sturgeon. I want that one.
Speaker 5 (26:03):
I'll squeeze it out fresh. Just let me.
Speaker 2 (26:07):
Right, yeah, Josh're running out of time with you, But
we do want to talk about the Mythical Cookbook Ten
Simple Rules for Cooking Deliciously, Eating Happily and Living Mythically.
It just recently came out, right, like the tenth of March.
Is is that my wrong? Right about that?
Speaker 5 (26:23):
Well? Around there, it's been a whole blur.
Speaker 2 (26:25):
Man, tell us all about this cookbook, how it came,
about what people can expect when they get it, because
it looks so fun and it looks so interesting, it
looks so delicious.
Speaker 5 (26:34):
Yeah, man, So you know, I work for a company
called Mythical Entertainment. They may make a show called Good
Mythical Morning is the most watched daily show on the Internet.
And it was never a cooking show, but food was
always a big part of it. They would do weird
little food experiments. Experimentation is a really big part of
the show, and so they brought me in about six
years ago to sort of actually add some culinary expertise here.
(26:55):
And I'd always been doing weird food experiments at home,
Like what happens if you freeze Chipotle burrito, cut it into
medallion's deep fry and use that as the base of eggs.
Benedict is a thing I did. Easter happened to fall
on four twenty one year, which was very convenient for me.
But anyways, I came and brought that level of culinary
expertise here, and we've basically taken the best recipes from
(27:18):
three thousand episodes of Good Mythical Morning, from you know,
five hundred episodes of Mythical Kitchen and just compile them
into one cookbook. Tons of really funny stories in there.
I really go stream of consciousness on the writing, So
somehow we ended up with a fully animated children's story
in there about the founder of the company links terrible
breakfast movie that makes me depressed. We have a whole
(27:38):
treatise on why we need to start turning penguins into bacon.
If you can make duck bacon with the fat gap,
you can make penguin bacon. If we're going to keep
eroding the ice.
Speaker 1 (27:47):
Caps, let's get a food source.
Speaker 5 (27:50):
And so but tons of fun recipes that are delicious,
easy to make at home. We have like a recipe
for orange chicken parmesan, which is we kind of took
the two most popular fried chicken immigrant Americanized dishes and
we just smashed them together with chicken parmesan and an
orange chicken. And so we did like this sweet agridulce
tomato sauce, and then we throw like cherry tomatoes, basil
(28:13):
mozzarella on it, you know, blast that in the broiler,
and it kind of almost eats like this. There's a
big trend in Korean food of putting mozzarella on like
sweet fried chicken like that. And it's this dish that
we were all like, this is so stupid, but we
have to make it and see how it turns out,
and it is utterly delicious. And the whole books filled
with recipes like that.
Speaker 1 (28:31):
That's great, man.
Speaker 2 (28:32):
I saw a bunch of these recipes that that really
kind of like jumped out at me. Can you tell
me about animal style mac and cheese? Because I like
all those things that all of those words put together
make me feel very happy.
Speaker 5 (28:43):
Animal style mac and cheese came about because again, we're
like all from something smoking weed.
Speaker 1 (28:49):
Yeah, dude, I'm gonna throw in the too. Just it's
starting the track now, I get it.
Speaker 4 (28:54):
Hey, listen, I still grew up in Big sur I'm
with you.
Speaker 5 (28:57):
We're not explicit about it.
Speaker 1 (28:59):
It's a mythical two.
Speaker 5 (29:01):
People know the deal man. People know the deal in
and out right great burgers love them to death. I
cannot defend their fries. I don't know many people who can.
But the animal style combo of American cheese, caramelized onions
and Thousand Island is a winner. So we were like,
what base can we use instead of fries? And we're like, well,
mac and cheese, you get the carbs, you get some crispiness.
We did a little like potato chip bread cram as
(29:22):
an homage to the potatoes, and it's stupid delicious. We
actually did we did our cookbook launch party at Major Domo,
which is a David Chang restaurant. You know, their executive
chefs are have cooked with the best of the best,
and they ended up making animal style mac and cheese
is like a past appetizer, and I was kind of worried, like, yeah,
are they going to judge me for this recipe? And
(29:43):
they're like, this is so damn delicious.
Speaker 1 (29:45):
Yeah, yeah, that's the right audience. That's too, that's great.
I love that.
Speaker 3 (29:50):
So in and out fries, Yeah, I'm with you because
they're good for like three seconds when they're just just
just fried, right, But then do you order them well done?
I get them well done. If you get them all done,
they're actually crispy.
Speaker 1 (30:01):
You like that.
Speaker 5 (30:02):
It's like you're just fighting against a current man. It's
like at some point you just got to give in
whatever they give you. They give you well done. To me,
you get I love that you're fighting the good fight.
But to me, then you just miss any potato. They
end up like those Brazilian matchstick potatoes that you get
on It's not bad, but yeah, in and out the
(30:22):
fry the fries. Once they cut potatoes, they drop them
right into the fryer. In front of your eyes. They
want to show you that it's fresh. However, freezing French
fries is a very good culinary technique totally. You get
them to be the best. So it's like, in an
effort to show you it's fresh, they make a worse product.
I get the paradox there.
Speaker 2 (30:40):
Oh yeah, why don't they just slice the potatoes and
then show us putting them into a freezer?
Speaker 5 (30:48):
They have no freezers on site.
Speaker 3 (30:49):
In and Out and Now always fresh, never frozen, always fresh,
never frozen. Man, okay, real fast in and Out versus Shakeshack.
Speaker 5 (30:56):
In and Out, hands down. I will say it's an
unfair fight. In and Out was started in like nineteen
fifty six. Shake Shack started in like the nineties. You know,
Like they're not contemporaries. I get why they're pitted against
each other. They're not even at the same price point.
Like In and out's a contemporary of McDonald's.
Speaker 2 (31:13):
You know, yeah, it is a lot cheaper, Like that's
one thing that you don't realize, but like a bird's
like only a couple bucks in comparison, when you go
to like McDonald's or even you know, Burger King, it's
a lot more expensive than In and Out That.
Speaker 5 (31:27):
Said, shakeshack will sell me a beer at the JFK
Airport and.
Speaker 1 (31:32):
Not well, so I like not yet.
Speaker 3 (31:35):
Yeah, but I gotta tell you in and out Burger
all day long. Yeah, I don't think eximing better. And
do you how many patties do you get?
Speaker 1 (31:44):
You got to go two?
Speaker 5 (31:45):
I go three, you go three. I go three by seliment,
you know you don't get one. Bro, I'm a single.
I will eat multiple sandwiches. There's something about it's their
patties are an eighth of a pound. They are small,
their minuscule. I'm there for I get two different types
of onions. I get whole grilled and I get grilled,
I get chopped, chili's on there. It's almost a hand
(32:08):
salad at that point, which, well, we gotta figure out
what the hand salad is in terms.
Speaker 2 (32:13):
Of well, yeah, well, if you order the cheeseburger proaching style,
protein style, that is a salad, my friend, you're just
holding it.
Speaker 1 (32:20):
You're just holding it, bro, You're just you're holding the
hot salad.
Speaker 6 (32:23):
I get, I get the three Bui, I get the
three buy with with onions, right and uh, and I
usually get a protein style because I had for some
crazy reason, I think I'm doing something good for myself.
Speaker 3 (32:37):
And I wrapped in lettuce and even that crunch, that
wet crunch, it's a nice texture, like it's like you
get it kind of all of your fingers and stuff,
but it's not a horrible mess.
Speaker 5 (32:48):
And other face food restaurants don't have lettuce like that,
like even Shakeshack they put the single the single leaf
of green leaf on there.
Speaker 1 (32:55):
Yeah leaf lettuce, it's not it's not Iceberg, Bro, you
gotta go Iceberg. Thanks for it.
Speaker 2 (33:00):
Yeah, Pet Josh, thank you so much for coming on
Two Dudes in a Kitchen. You have definitely been the
most interesting guest we've had in a very very long time.
Speaker 4 (33:08):
You have a lot of hot takes.
Speaker 2 (33:10):
I feel like, man, like you came firing right out
the gate.
Speaker 4 (33:15):
I love it so much.
Speaker 2 (33:16):
The Mythical cookbook Ten Simple Rules for Cooking Deliciously, Eating Happily,
and Living Mythically is out.
Speaker 1 (33:23):
Now.
Speaker 4 (33:24):
You're doing a lot, so before you go, tell.
Speaker 2 (33:27):
Everyone where they can see, where they can find you,
where they can listen to you, all that stuff.
Speaker 5 (33:31):
Yeah, man, check out a hot dog is a sandwich
our podcast, wherever you get podcasts, Mythical Kitchen on YouTube.
We're also a Mythical Kitchen on TikTok all the other platforms.
But last Meals right now is my absolute baby. It's
the favorite thing I do. So go check out those episodes.
Speaker 1 (33:45):
Congratulations on the new book by friend.
Speaker 5 (33:47):
This is your first one, right, actually second though different
one is how I got this job I wrote I
got a literary agent in college, and so it's pretty
embarrassing looking back on that one. But go buy that
book too. If anybody wants.
Speaker 1 (34:00):
To, Yeah, like Pokemon, get them off exactly.
Speaker 4 (34:04):
Dean needs money. Everybody.
Speaker 2 (34:06):
He has to buy a bunch of shrimp cocktails.
Speaker 5 (34:09):
I want to hold surgeon. It's I can squeeze its
eggs into my mouth.
Speaker 4 (34:12):
That's right.
Speaker 3 (34:14):
Well, you want something crazy, I'm doing that a friend
of mine, Michael pass More. It's like because we always
try to time the season because he raises Sturgeon up
in the Sacramento Delta and he's like, I got a faty,
are you ready to come on up? And we go
ride motorcycles and stuff together, so we're ready to go.
Speaker 4 (34:28):
Like, is he talking about sturgeons or is he talking
about smoking something?
Speaker 3 (34:32):
Well, he's somewhat sturgeon. But you know it might be
on four to twenty because if we time it right.
But yeah, I mean I'm tolding you to that because
we have a custom caviar for Miller and Lux restaurant.
Speaker 1 (34:44):
I got out of love caviar.
Speaker 5 (34:46):
Yeah, send me the invite. Man, I'm a good hang.
I'm almost as cool as your kids.
Speaker 1 (34:50):
Probably probably probably probably a little cooler.
Speaker 2 (34:54):
Last thing, if we do turn this penguin idea into bacon.
I came up with a name happy mes happy because
wasn't their happy feet happy.
Speaker 3 (35:03):
I want to apologize to the entire penguin community out there.
Speaker 2 (35:06):
Yeah, happy meat, happy feet, happy meat, and they make
something there, we'll figure it out.
Speaker 5 (35:13):
Give me ten percent of royalties. We'll go net profit.
Not gross. I'm a reasonable man.
Speaker 2 (35:18):
I don't all I like that like that, and for
those reasons, I'm in Josh, thank you so much for
coming on the show.
Speaker 4 (35:23):
I really do appreciate. This was a lot of fun.
Speaker 5 (35:24):
Man, Gross dude, thanks so much for having me.
Speaker 4 (35:27):
All right, see you, Bud, thank you came well. He
was awesome.
Speaker 1 (35:30):
Yeah, for sure, for sure.
Speaker 3 (35:32):
Either there's a whole like younger generation of mixed media
culinary professionals that are taking a very very different route.
Speaker 1 (35:42):
But it's the root that kind of fits the millennial
gen Z generation right for sure.
Speaker 3 (35:47):
And so with me growing up, it was like, you know,
I started cooking before there was Food Network, and then
this is my twenty seventh year on Food Network, and
then now like food Network is not the only game in.
Speaker 1 (35:57):
The world anymore.
Speaker 3 (35:57):
As a matter of fact, it's if you really want
to break out, you don't go Food Network. You go
YouTube totally, right, And I mean you because if this
is a bigger, wider audience and you don't have to
ask permission and you can you know your season is
going to be as long as you want. You can
kind of set up your own avenue stream or your
revenue ad stream. So I think it's just so fascinting
to watch these kids blow up. I mean those numbers
(36:19):
on YouTube, like that's real business, that's real money. Those
guys are killing it.
Speaker 2 (36:23):
I know, which I had been said this before. I
think we should start a YouTube show because.
Speaker 1 (36:29):
I think we should.
Speaker 3 (36:30):
I like money too, and lovely who doesn't like money?
And when we could start cooking, right, wouldn't that be fun?
Speaker 1 (36:35):
Yeah?
Speaker 4 (36:35):
I know, I see it. I'll just fly up there.
We'll do a couple episodes.
Speaker 1 (36:40):
We'll bank them.
Speaker 4 (36:41):
They'd be perfect.
Speaker 1 (36:42):
Yeah, we'll bank them.
Speaker 4 (36:43):
He was awesome.
Speaker 2 (36:44):
I I really do love someone who one he knows
a lot about cooking, but he also is you could
tell he's very very smart. Like he had a bunch
of thoughts he got through very very quickly. So anyways,
big thanks to Josh for coming on the show.
Speaker 1 (36:59):
That was very very cool, super cool.
Speaker 4 (37:02):
All Right, we're out of here. We'll be back next week.
Speaker 1 (37:04):
See everybody, bye bye.
Speaker 2 (37:06):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
this a review and leave us five stars.
Speaker 1 (37:14):
We'll take that and we'll see you guys next time.
Speaker 4 (37:16):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. All right, time for
the episode of two Dudes in a Kitchen. It's Wells
Adams hanging out with you and Tyler Florence over in
San Francisco. I'm sorry that you no longer are in Hawaii.
That must be tough for you.
Speaker 3 (00:17):
So sad to be back. God do I love having
a restaurant in Hawaii. It's kind of amazing.
Speaker 2 (00:22):
Well, I'm actually in Dallas right now. I'm playing in
a golf tournament called the Invited Celebrity Classic. It's at
Lost Kalina's Country Club, and I'm playing with the Champions Tour.
So like all the amazing golfers that you grew up watching,
John Daly's, the Fred Couples, Bernard Langer, all those guys
(00:44):
are playing and they let me play alongside them, which
is dangerous, I think, but also so very much fun.
So if you're in the Dallas area and you want
to come hang out, come over to Lost Calenas, walk
along with us and see me try not to hit.
Speaker 4 (01:02):
Patrons with the golf ball.
Speaker 1 (01:03):
How wild is John Day?
Speaker 4 (01:06):
Very very wild?
Speaker 3 (01:07):
I mean just like the guy just has he has
no f to give out whatsoever, does.
Speaker 1 (01:12):
His own thing.
Speaker 3 (01:13):
You know, he's got a this memes between like the
photographs of like him and Tiger Woods, and he's like
sitting there like smoking a cigarette.
Speaker 1 (01:21):
Oh yeah, and Tiger looks all buff. Yeah.
Speaker 4 (01:24):
Oh he's got he's got a great story.
Speaker 2 (01:26):
He's got a great story of you know, after around
he's you know, having drinks with with the other players,
and Tiger walks by and he goes, hey, Tier, come
sit down and have a drink with us, and he goes, now,
I got to go back out to the range. You
got to work on some stuff. And then you know,
three hours later, Tyer comes back in and he says, Okay,
we'll come have a drink with us, and he goes, no,
I got to go to the gym. I gotta work
out and uh. And then you know, two hours later
(01:47):
he's sitting still sitting there drinking and he's leaving the
gym and he's going home.
Speaker 4 (01:50):
He said, Tier, come have a drink. Now, I have
to I have to get some sleep.
Speaker 2 (01:55):
And he said, uh, it's something to the effect of John,
if I had your talent, I wouldn't have to do
all this stuff.
Speaker 1 (02:05):
Right right.
Speaker 3 (02:06):
I mean he is raw just great golfing talent, and
he just kind of lives his own life. He's such
such an interesting character. Well that's cool, bro, So listen.
Dallas is awesome. So uh con Lodge if you want
to like while you're there. Yeah, some of the best
barbecue in text his hands down. Okay, yeah, you gotta
gotta go get that. That's go check that out. And
Dean Faring is an amazing chef in Dallas. If you
(02:28):
need restaurant recommendations and reservations, holler at you boy.
Speaker 1 (02:32):
All right, I'm going to go do that.
Speaker 2 (02:35):
We're just speaking about John Daly, who is a legend.
Speaking of legends, we've got one on the show today
and Josh Shire, like, this is going to be such
a fun episode. I don't know if you guys out
there have ever watched the Mythical Programming on YouTube. But
this guy is a food content creator. He's a podcast host.
He is a best selling cookbook author. He's got a
(02:58):
new podcast and show called Last Meals out right now
where he just talks to like celebrities about their last meal.
He's got a podcast called A Hot Dog is a Sandwich,
which we love very very much and we agree with
him on that, and the new Mythical cookbook is out
as well. We're going to take a quick break and
when we come back, this is an episode you do
not want to miss. Josh Sheer right here on Two
(03:20):
Dudes in a Kitchen. All we're excited about today's guest.
If you've ever watched any of the Mythical programming on YouTube,
you know what we'll be dealing with today. Josh here
is an acclaimed chef, food content creator, podcast host, best
selling cookbook author, and so much more. Here is the
executive director of Culinary Content and Mythical Entertainment. He hosts
(03:43):
the hit show Last Meal with iconic celebrities including Tom Hanks,
Post Malone, Jason Kelsey, and so much more, and co
host A Hot Dog Is a Sandwich podcast, Man after
our own Heart right.
Speaker 1 (03:55):
There is The timing is perfect.
Speaker 2 (03:58):
On this or What Perfect Man Ours eleven is highly anticipated.
The mythical cookbook Ten Simple Rules for Cooking Deliciously, Eating Happily,
and Living Mythically came out and he's here to tell
us all about it. Please, Welcome to Two Dudes in
the kitchen.
Speaker 5 (04:12):
Josh here, Hey, what's up y'all?
Speaker 1 (04:14):
Hey? I war you, Josh? Get hey doing I'm good,
I'm good.
Speaker 2 (04:18):
Well, Josh. We're so happy to have you on the show.
Thank you for being on. Two Dudes in a Kitchen.
I was just doing your intro before we let you in,
and a lot of the things that we want to
talk to you about we're very excited about. But I
think most most excited, at least myself, is your podcast,
which is called A hot Dog Is a Sandwich? Was
a debate that we've had many times here on this show.
(04:38):
And I don't know if you're familiar, Josh, but there's
there's like this kind of like artist that does famous
people on sandwiches, and my wife is on a belt
and I'm on a hot dog, which a lot of
people were very upset about. So tell me, Josh, you
truly believe a hot dog is a sandwich.
Speaker 5 (05:00):
Not only do I believe a hot dog is a sandwich,
I know a hot dog is a sandwich. And I
use the term no very deliberately because I spoke with
a Cartesian metaphysicist, a professor of philosophy.
Speaker 4 (05:12):
I don't know what any of those words.
Speaker 5 (05:14):
This guy did, and that's what's important. I spoke to
this dude.
Speaker 1 (05:17):
He is a I mean eight host dog walking to
a bar, right, dude has a.
Speaker 5 (05:22):
Long beard down to here, and he was very seriously
talking about the epistemological implications of sandwich should and that
was awesome. And this guy, he would not out right
say that hot dog is a sandwich, because philosophers talk
like leprechauns with like riddles. But I feel like I
know intrinsically that a hot dog is a sandwich. It
is bread, It is a nutritive, substantive filling. It has
(05:44):
to be. And I get that hot dogs are special.
And you talk to anybody who owns a hot dog
restaurant and they're like, hell, no, it's not a sandwich.
But you know they're coming from biased perspective.
Speaker 1 (05:53):
Yeah.
Speaker 2 (05:55):
Well, a couple episodes ago, I brought forth tyler my theory,
my my theos on food in general, which was met
by a lot of anger from our listeners and from
our wonderful and handsome host, Tyler Florence that there are
really only three foods in the world.
Speaker 1 (06:12):
Let's just say it was a bunch of head scratches.
I don't know if it was anger people were like what.
Speaker 2 (06:16):
I think a lot of people liked it though, And
so Josh, I bet you've heard of this theory. I
stand by it. And there are only three foods in
this world. There are soups, there are salads, and there
are sandwiches, and every food can every kind of like
menu item can be divvied up into those three. One
have you heard of this theory? And two, if you have,
how do you feel about it?
Speaker 1 (06:37):
I have.
Speaker 5 (06:37):
I find it very compelling. I think that the world
is chaos and we need to try and form meaningful
categories around it. And I think what we're ultimately talking
about with the soup, salad, sandwich to them is that
you have fork foods, you have spoon foods, you have
hand foods. Oh getting it in your mouth there you go.
Speaker 1 (06:56):
Very go interesting.
Speaker 4 (06:56):
That's a whole different way of looking.
Speaker 3 (06:58):
At Okay, Well, just had a light bulb moment that
I've never heard it so succinctly put, and my mind
is absolutely blunked.
Speaker 1 (07:08):
So continue, you look like the mind blown emoji right now.
Speaker 5 (07:12):
I also think that we should ban forks, though we
did a whole podcast episode about it. I'm very anti fork.
Speaker 1 (07:17):
Why do you want to ban a fork? What does
it ever do to you?
Speaker 5 (07:19):
Well, so the Church of England actually banned forks for
a couple hundred years. They thought it was this is true,
not just that I look like I'm in a church
right now, but they thought that forks are against God
because God already gave us hands. But it has to
do with like Italian papal politics. The fork is so
new to human history. It's like not until the fifteen
hundreds that it really gets popularized, whereas spoons have been
(07:40):
around since prehistoric times.
Speaker 4 (07:43):
How do you feel about chopsticks?
Speaker 5 (07:45):
Love them all? That's why I eat spaghetti with chopsticks
at home. Really, I love slurp, but of noodles and chopsticks.
Speaker 2 (07:53):
There's a great Seinfeld bit about chopsticks and forks where
he's like, well, it's really impressed that the Japanese they're
sticking with it. They're not out there, they're not out
What does he say? It's like, they're not out in
the fields picking up hey with two pool cues. You
know they've seen the pitchfork. They know it exists. That's
(08:15):
very interesting. But also I feel like in a cleanliness sense.
Forks are important. Explain well, I mean I wash my hands,
but uh, if I'm using my hand to like pick
up like, so, knives are still in the game, right, Yeah,
So if I've got a steak, I'm holding down one
side of the steak with my hand and then I'm
(08:35):
cutting with the knife, and then I'm eating with my hand.
Speaker 5 (08:38):
Yes, all steaks I believe should be pre cut bey
a chef. And if you look outside of the Western
canon of cuisine, like you would never go to every
culture right eats steak. But I feel like America or
a lot of Western European countries are the only cultures
that eat a steak, if that makes sense. You go
to a b stro you get steak, oh puave, But
(08:59):
like you go to a Sichwan restaurant and you order
some sort of beef there that could reasonably be called
a steak. It's not coming as a whole, you know,
file At like you should. I believe the knife work
should be done in the kitchen because I mean, Tyler,
you can attest you cut a steak the wrong way.
You know you gotta slice against the grain. The eating
process is worse. I want an expert to do that.
Speaker 3 (09:21):
Well, I think there's beef and then there's a steak, right,
So I think a lot of restaurants you go to
where it's like thin slice and kind of folded into
a curry or you know, or stir fry whatever it is.
Speaker 1 (09:31):
I mean, that's top sirloin. It's not anything that.
Speaker 3 (09:33):
We would like dry age or grill medium rare. Those
things have to be sliced and either you know, cooked
quickly or simmed for a very very long period of
time embraced. But I think the only steak that you
should not cut as a filet mignon. I think the
presentation is beautiful by itself, but everything else New York Porterhouse, Tomahawk, Ribbi, YadA, YadA,
(09:57):
all that stuff gets sliced in the kitchen, I agree with.
Speaker 5 (09:59):
Well, so two quick counters to this one. Also, Hi,
I'm Josh, and you already heard the intro. But I
love that we just hit the ground running on this.
Two cook kundters of that two great international filet mignon dishes.
In Persian cuisine, it's called barg and they are sultani.
They skewer the filet and then it's in nice large
chunks so you can still get some of that medium
(10:20):
rare quality to it. And then it's cooked over the
ambient heat of the coals, already cut for you, bite
sized pieces. Love it. And then in Vietnamese cuzine you
have ball laclac, which means shaking beef. Simple thing, nice,
big chunks, still medium rare, tons of aromatics in it,
all the knife work done for you.
Speaker 3 (10:36):
Yeah, and there's nothing wrong with that. I just think,
because you know, I'm in the steak business. I have
a steak restaurant. I just think the presentation of that
is just so it's so pretty, like you don't want
to mess with that, because it's not unruly, like a
big you know, like eighteen ounce bone in New York
strip Like that's doesn't look I mean, it looks pretty uncut,
because sometimes we'll get requests for people who don't want
to cut, but it looks really elegant. It's just a
(10:59):
I think, a sign of perfec nationalism. Well, we could
take it off the bone for you.
Speaker 5 (11:02):
I do agree with that. I actually I'm in like
my steakhouse renaissance. I casually mentioned to a friend that
I don't love American steakhouses and then they're like, we
got to go to Musso and Frank in Hollywood, and
I was utterly a changed man. I actually went on
Friday Night and I got the tenouts Filet. I feel
like file At is maligned right now. I feel like,
(11:22):
for the first time ever, I actually found this data.
Ribbi has passed Filet in terms of American's favorite steak.
And I always bought into that. Like, to me, filet
was the steak of my father right grew up in
the Reagan era. He was like, this is the fanciest
Gordon Geto steak you can get to celebrate. And then
I grew up in this like cool gastro pelb era
where they're like, that is flavor, and I ribbized and
(11:46):
I went back to file man, and I love it.
I will not apologize for it.
Speaker 1 (11:50):
They don't, man, No one's asking you to.
Speaker 3 (11:52):
I think one of the big white bold moments I
had as a kid was the first time I tasted
a filet mignon wrapped in bacon. That's just one of
the greatest things in the world. There's nothing a whole
lot better in the stake business than that. That's just great.
Speaker 2 (12:07):
Yeah, but well, what makes that good is because there's
finally some fat in that protein, which is what a
ribbi is totally.
Speaker 3 (12:14):
So listen, there's a there's a Pimontesi big like beef,
which is like like designed to be really incredibly lean,
and a lot of people like that from a health perspective,
but you know, fat is flavor when it comes to beef,
and you can get a really good flaming on that
has intra muscular fat development.
Speaker 1 (12:27):
We definitely source them out.
Speaker 3 (12:29):
I mean it's like, you know, prime grass fed grain
finished our filaser from two ranches up in Butte County
in California, and they're just bomb.
Speaker 1 (12:38):
They're so good.
Speaker 3 (12:39):
It's got like a I think a twenty one day
dryge on top of it because it's a little concentrated,
but the fat soap pops out. It's full really good
beefy flavor. And then we broil it. I've got these
two thirty thousand dollars Montague broilers that you know, the
infrared heat gets up to about a thousand degrees, so
you get that Millard melt where it's just like the
protein and the amino acids kind of melt make that
kind of crispy crunch, so you get yet another texture
(13:02):
on top of that, not just the great flavor, but
just the texture of that snap bacony snap on the
outside of the beef and then you kind of melt
into that and this just I God, do I love beef.
Speaker 1 (13:12):
I love I love.
Speaker 4 (13:14):
Beef, and he's got no beef with beef.
Speaker 1 (13:16):
I got no beef with beef. And honestly, I eat
it most days because, like, but when I get to.
Speaker 3 (13:21):
The restaurant around like four thirty, steak tartar on the
on the pass, kind of getting ready while I'm catching
up with the executive chef and what the reservations look
like tonight. Snarf that down with some potato chips. I'm
done in like five minutes. It's just so good, man,
it's so good.
Speaker 5 (13:34):
You're getting me all worked out. Man, I want to
go to your steakhouse.
Speaker 1 (13:37):
Welcome to the Beef episode.
Speaker 2 (13:38):
If you gotta go, you gotta go to Miller and Lux.
It is one of the best restaurants I've ever been
to my entire life.
Speaker 4 (13:44):
And there's they're all over the place.
Speaker 1 (13:45):
Now.
Speaker 2 (13:45):
If you're in Hawaii, I can do your advertising.
Speaker 5 (13:48):
Tyler.
Speaker 4 (13:49):
By the way, if.
Speaker 2 (13:50):
You're in Hawaiili in Hawaii, you can go to Miller
and Lux. If you're in San Francisco and want to
catch a game and see the Golden State Warriors play,
you can go to Miller and Lux and Tyler Florence
will come to your table and make you a Caesar
salad right there and then, and then he'll get you
drunk afterwards when it closes. That was only with me, actually,
but it could be with you as well.
Speaker 1 (14:11):
Would be with you, could be with you?
Speaker 5 (14:13):
Could I want to be hand fed steak, tartar and
potato chips. That's the yes on the path.
Speaker 2 (14:18):
Let's go, Let's go, h Josh, I wanted to talk
to you about I mean, well, we will get into
the cookbook, but I do want to talk about Last
Meals because I think it's such a genius idea you've got.
You've had such amazing iconic guests on there, like you know,
Tom Hanks, post Malone.
Speaker 4 (14:36):
Said Jason Kelsey, Who's everywhere right now?
Speaker 2 (14:40):
Yeah, Bird's the best. Okay, maybe two part question, who
has been your your favorite guest on the show? And
then also what is your favorite answer to this question?
Speaker 5 (14:50):
Oh, that's interesting. Favorite guest it's it's really tough to
be Jason Kelsey. I'm just a lifelong Eagles fan. My
family's from Allentown, Pennsylvania, so I grew up in that
Donovan McNabb era, you know, making the NFC Championship Game
every single year. And then I've watched Jason Kelce's entire
career since he was drafted and like undersized underdog represents
Philly as a whole. Twenty seventeen Super Bowl putting on
(15:12):
the Mummer's outfit, just you know, yelling to the crowd, unbelievable.
Speaker 1 (15:17):
And then that's that's Taylor. That's Taylor Swift's boyfriend's brother, right, yes, okay, correctly, yeah,
it okay, understand okay.
Speaker 4 (15:25):
In the celebrity tree of things, that is correct.
Speaker 1 (15:27):
Okay.
Speaker 5 (15:28):
When he came on, he you know, he's from Cleveland Heights,
went to school in Sincy. But he's become such like
an emblem of Philly. So many of his items were
Philly's staples, like stocks, pound cake, kabinosa from Swaki meets
Dallas Anders Cheesesteak. None of those places delivered, and sometimes
when he got a request from a guest, it's like,
well we can make our own approximation. But I was like, no, no, no,
(15:50):
I'm calling friends in Philly. My buddy actually took a
He's a dentist, so it's not like, you know, he
worked at a kinkos. He took off a day at work.
I hope nobody got a root canal emergency to drive
around Philly, put cheese, steaks and cured meats on dry
ice and ship it out to us. And then Kels
was incredible. And then afterwards he goes, hey, man, I
(16:11):
got a red eye flight out tonight and I could
use something to put me to sleep. You want to
go drinking? And it's like four fifteen pm on a Friday,
And I was like, hey, everybody, I can't help wrap
out today. I got to go drink with Kel's.
Speaker 4 (16:22):
Yeah.
Speaker 5 (16:22):
I took him to a tiki bar and I watched
him drink an entire fish bowl meant for six people.
Speaker 1 (16:27):
Like kind of guy, Yeah, just like excess is barely enough.
Speaker 2 (16:32):
Yeah, And I'm sure he was totally fine too, whereas
they You and I have like four Manhattans and all
of a sudden, we can't you know, spell our name.
Speaker 1 (16:41):
Yeah, I have two glasses of wine and I'm on
a spear re quest.
Speaker 2 (16:44):
Yeah, okay, so Kel's is your favorite guest? What's what's
been your favorite answer to the question, like laughing man.
Speaker 5 (16:55):
So we actually had we actually have a shoot coming
up tomorrow. Hopefully by the time this comes out at
a laired Even if it hasn't, it's fine. But it's
a YouTuber. His name is Matt pat He got i mean,
forty million subscribers across his channels. He's a legend of
the game. He is a very very nerdy, very academic guy,
and he would attest to that. He asked us to
(17:17):
give him quote a chef's tasting menu where I can
learn something because he loves learning things. He loves experiencing
that through food. And so you know, we get to
now design this sort of ole macasse, and we didn't
know what to do exactly with it because of such
open parameters. But he loves crispy tacos from Taco Bell,
and so Glenn Bell, founder of Taco Bell, effectively steals
(17:38):
the crispy taco recipe from a place called Meetla Cafe
in San Bernardino, California, which is a very specific regional
recipe for tacos Dorados de Barbacoa from Jalisco, Mexico. So
you can track the sort of lineage of the crispy.
So we're making him like a six course tasting menu
of actual authentic crispy tacos from Mexico.
Speaker 1 (17:58):
Isn't that everywhere?
Speaker 3 (17:59):
Like the Colonel didn't not fry up that chicken, you
know what I mean? Yeah, the Colonel's not frying chicken
with eleven or spices, you know what I mean?
Speaker 5 (18:05):
It was like, yeah, no, the fast especially it's just right.
But Chipotle was founded by a dude named Steve, you know.
Speaker 2 (18:14):
Up to right exactly, so maybe it is pronounced Chipotle.
Speaker 4 (18:19):
My mom was right the entire time.
Speaker 3 (18:21):
The white rice should have been a giveaway, the white
rice exactly.
Speaker 4 (18:27):
Okay, So that's fascinating. I didn't know that. Like the
original Bell of Taco Bell was in was in Jalisco.
Speaker 2 (18:36):
I let I want to I want to do this
for our show, Josh, what is what is you your
last meal?
Speaker 5 (18:45):
Obviously I've thought about this a fair amount. I have
it fully fleshed out, but I got a couple of
things first. Just like the best shrimp cocktail you've ever
had that was food in the world growing up for me,
and you know, we didn't grow up with money. So
anytime we were at you know, a cousin's wedding and
there was cocktail shrimp out there, I just stuffed my face.
If we're reading all you Can eat, bfet, I ate
(19:06):
at least a pound of shrimp before I even started
my meal.
Speaker 1 (19:09):
Me too, Bro, me too.
Speaker 3 (19:11):
If there's a big ice luge right that, it's got
shrimp all over it, dude, I pole it up high, bro.
Speaker 5 (19:17):
I got it. Probably some and some caviar, two.
Speaker 1 (19:20):
Maybe ten shrimp, and a and a cup of cocktail sauce.
Mm hmm.
Speaker 5 (19:25):
It's the The shrimp is a vehicle for the cocktail
sauce at some point, totally yes. But the main course.
My favorite food of all time is the San Diego
style carnassauta burrito. So it's just corneasauda, pico guac, some
sort of processed ish white cheese, just like a normal
monterey jack in a translucent flower tortilla. You have to
be able to see the green and the brown through
the tortilla, and then you put it up with the
(19:47):
chili there bowl hot sauce. I would want that, but
then I would want like a toothpaste tube full of
Fuagra torchean. Then I could squeeze onto the bites of
the carnasid of burrito.
Speaker 4 (19:57):
Okay wow yeah, and.
Speaker 5 (19:59):
Then like a gallon of meach a lotta like just
that big.
Speaker 4 (20:04):
You don't want the tiki bowl of rum booze that
Kels drank.
Speaker 1 (20:08):
Just can you imagine that hangover? My pounding?
Speaker 4 (20:11):
That's your last meal?
Speaker 1 (20:12):
There is no hand it doesn't matter.
Speaker 5 (20:15):
It had this particular tiki bar in their giant fish bowl.
There's a little pyre in the middle that they put
one fifty one in and then they blow torchs it
supposed to in theory blow it out, and Kel's just
stuck a straw right into the fire and drink.
Speaker 3 (20:28):
If it wasn't my last meal, I would want it
to be. Well, I'm sure that that's a six day hangover.
Speaker 1 (20:32):
There's no doubt about it. Again.
Speaker 4 (20:33):
Yeah, that's all sugar, all sugar.
Speaker 2 (20:35):
Oh my gosh, okay, is that it or is there
a dessert in there?
Speaker 5 (20:42):
Dessert? I've never been a big sweet guy. I'm trying
to think of like the best dessert that I've ever had.
I love, I love mochi. You know what I would want.
Have you ever seen mochi being made fresh?
Speaker 1 (20:52):
Not me pound it?
Speaker 5 (20:53):
It looks like I mean, it's it's almost cartoonish. It's
a giant wooden mallet and a giant wooden bowl. I
would want to have two expert mochi akers come out
pound the mochi fresh as I can, just scoop out
of it, dip it in some red bean, and eat it.
That's my that's my deal dessert.
Speaker 2 (21:08):
I've seen that and always terrifies me that someone's going
to get like a hand hit or something like there's
gonna be some sort of you know, big emergency.
Speaker 3 (21:15):
Knife game where you got to your fingers and somebody's
going to get that that wooden sledgehammer.
Speaker 5 (21:22):
Get a gallon of me. I'll play the knife game
during my last meal. Let's do it, all right, Tyler?
Speaker 4 (21:27):
Have you thought about your last meal?
Speaker 1 (21:29):
You know?
Speaker 3 (21:30):
Gosh I was in a book, a book called UH
My Last Supper, and Melanie Dunet, who's an amazing.
Speaker 1 (21:37):
UH photographer, did it with everybody. And I'm on my
desk right now.
Speaker 3 (21:42):
I think I was just looking not too long ago
and everybody because this was like gosh early two thousands, like.
Speaker 1 (21:47):
Boordains in it and blah blah blah.
Speaker 3 (21:49):
And then I wrote this whole interesting story because it's
not just about the food, but it's about the place too, right, Yep,
there's a couple of restaurants and Planet Earth that I
think there are just the epicenter of the universe, and
Balthasar in New York City, and so happens to be
one of them. So I would want to eat like
fried chicken from my youth. I'd want to, like maybe
the first thing I'd taste to be the last thing
(22:11):
I taste, but I'd want to be in someplace really special.
So I'd want to eat fried chicken, my grandma's fried
chicken at Balthazar in in New York. And then and
just like spectacular French white burgundy on top of that.
Speaker 4 (22:26):
All right, that sounds good.
Speaker 1 (22:27):
I like that.
Speaker 5 (22:28):
That sense of place is really interesting, and that's something
I hadn't thought about. And also I grew up in
southern California my whole life. I used to write about
the restaurant industry in LA I thought I knew what
vibes in a restaurant were until I went to New
York City, And this is actually a couple of weeks ago.
I went to Minetta Tavern for the first time, like
an eleven PM dinner at Minetta, and it's packed, packed, packed,
it's cold outside, everybody's got the overcoats on. You come
(22:51):
in from out of the cold, big velvet, red curtain,
pull it aside, and it's like an Alice in Wonderland
moment you.
Speaker 1 (22:57):
Open right on mcgoggle Street and the.
Speaker 5 (23:00):
Food is incredible, Like what a restaurant.
Speaker 3 (23:03):
I just took my kids there because we had this
thing to go do in New York and it just
felt a good, sneaky getaway to take my sixteen year
old son and my fifth year old daughter just like
on a you know, father kid trip to New York.
And we went to go see Hamilton, which that I
haven't seen, and then I took them to a very
adult because they're right at that age where they're a
(23:23):
good hang like, they're right at that age where they
don't need their cell phone to get through an entire dinner.
They can actually have conversations about whatever's on top of
your head, and they're just fun to go hang out with.
So we had an eleven fifteen after the show wrapped,
we had an eleven to fifteen reservation at Minetta Tavern
on McDougall Street in the Greenwich Village in New York City.
(23:43):
And as we're pulling up because my fifteen year old
daughter is kind of in this Bob Dylan kick right now,
and Cafe Wah, which is right next door, is where
Bob Dylan got his start in New York City and
it's still open and it's still there, and I was
explaining to her how significant getting this block is to
like American music and Bob Doyling specifically, and she was like, what,
(24:06):
I'm like, this is where it all went down right here,
and that's what I love about New York. But Keith McNally,
who owns both Balthazar and Minett Tavern, is a dear,
dear friend, and he is one of my mentors in
my stage when it comes to building vibe and a restaurant,
because I think it's three things. The room has to
be special, and it has to be a movie set.
(24:26):
It's got a whiskey the way, someplace cool, right. The
food has to be on point, has to be best
in category, best in class and casual and relax at
the same time, and then the service has to be
just unbelievably stealthy and efficient. And I think if you
can get those three things right, I think you got
a great restaurant. But nobody does it better than Keith mcnalley.
Speaker 5 (24:46):
Nobody, man, I mean either of you.
Speaker 4 (24:48):
Have either of you ever been to Post Ranch and
and Big Sir.
Speaker 1 (24:52):
I'm dying to go. Bro speaking to that, did you
see that there's a huge highway one in California.
Speaker 4 (25:00):
Yeah, it's e roading right now. It's gonna be closed
for a while.
Speaker 1 (25:03):
Oh god, that place.
Speaker 3 (25:05):
It happens like I think every other year there's like
a fire or mudslide or something.
Speaker 1 (25:08):
Yeah. That often the rest of California.
Speaker 2 (25:11):
Well, anyways, I grew up in Carmel, so Big Server
was like my place. And it was interesting for you
to say, like low Cattle is very important to go
alongside the actual last thing you're gonna eat. I would say,
there's the restaurant at Post Ranch, in which if you
ever have a chance to go to this place, it's
absolutely beautiful. It's just on a cliff looking down the
Pacific Ocean. There's a restaurant there called sierramr. It's like
(25:34):
a michel and whatever. It's expensive as all get out,
but old fashioned coluga or ceta cavier sun go down.
Speaker 4 (25:44):
I'm good. I'm good just going out that way.
Speaker 2 (25:46):
I don't need anything else how much, just to have
what's my last time?
Speaker 4 (25:51):
Say all of it? Wantever they've gotten the back and
another ten?
Speaker 1 (25:54):
I want all of it?
Speaker 2 (25:55):
Yeah, yeah, yeah, go out, drive back into Carmel, get
some more caviar.
Speaker 1 (26:00):
And you'll kill another sturgeon. I want that one.
Speaker 5 (26:03):
I'll squeeze it out fresh. Just let me.
Speaker 2 (26:07):
Right, yeah, Josh're running out of time with you, But
we do want to talk about the Mythical Cookbook Ten
Simple Rules for Cooking Deliciously, Eating Happily and Living Mythically.
It just recently came out, right, like the tenth of March.
Is is that my wrong? Right about that?
Speaker 5 (26:23):
Well? Around there, it's been a whole blur.
Speaker 2 (26:25):
Man, tell us all about this cookbook, how it came,
about what people can expect when they get it, because
it looks so fun and it looks so interesting, it
looks so delicious.
Speaker 5 (26:34):
Yeah, man, So you know, I work for a company
called Mythical Entertainment. They may make a show called Good
Mythical Morning is the most watched daily show on the Internet.
And it was never a cooking show, but food was
always a big part of it. They would do weird
little food experiments. Experimentation is a really big part of
the show, and so they brought me in about six
years ago to sort of actually add some culinary expertise here.
(26:55):
And I'd always been doing weird food experiments at home,
Like what happens if you freeze Chipotle burrito, cut it into
medallion's deep fry and use that as the base of eggs.
Benedict is a thing I did. Easter happened to fall
on four twenty one year, which was very convenient for me.
But anyways, I came and brought that level of culinary
expertise here, and we've basically taken the best recipes from
(27:18):
three thousand episodes of Good Mythical Morning, from you know,
five hundred episodes of Mythical Kitchen and just compile them
into one cookbook. Tons of really funny stories in there.
I really go stream of consciousness on the writing, So
somehow we ended up with a fully animated children's story
in there about the founder of the company links terrible
breakfast movie that makes me depressed. We have a whole
(27:38):
treatise on why we need to start turning penguins into bacon.
If you can make duck bacon with the fat gap,
you can make penguin bacon. If we're going to keep
eroding the ice.
Speaker 1 (27:47):
Caps, let's get a food source.
Speaker 5 (27:50):
And so but tons of fun recipes that are delicious,
easy to make at home. We have like a recipe
for orange chicken parmesan, which is we kind of took
the two most popular fried chicken immigrant Americanized dishes and
we just smashed them together with chicken parmesan and an
orange chicken. And so we did like this sweet agridulce
tomato sauce, and then we throw like cherry tomatoes, basil
(28:13):
mozzarella on it, you know, blast that in the broiler,
and it kind of almost eats like this. There's a
big trend in Korean food of putting mozzarella on like
sweet fried chicken like that. And it's this dish that
we were all like, this is so stupid, but we
have to make it and see how it turns out,
and it is utterly delicious. And the whole books filled
with recipes like that.
Speaker 1 (28:31):
That's great, man.
Speaker 2 (28:32):
I saw a bunch of these recipes that that really
kind of like jumped out at me. Can you tell
me about animal style mac and cheese? Because I like
all those things that all of those words put together
make me feel very happy.
Speaker 5 (28:43):
Animal style mac and cheese came about because again, we're
like all from something smoking weed.
Speaker 1 (28:49):
Yeah, dude, I'm gonna throw in the too. Just it's
starting the track now, I get it.
Speaker 4 (28:54):
Hey, listen, I still grew up in Big sur I'm
with you.
Speaker 5 (28:57):
We're not explicit about it.
Speaker 1 (28:59):
It's a mythical two.
Speaker 5 (29:01):
People know the deal man. People know the deal in
and out right great burgers love them to death. I
cannot defend their fries. I don't know many people who can.
But the animal style combo of American cheese, caramelized onions
and Thousand Island is a winner. So we were like,
what base can we use instead of fries? And we're like, well,
mac and cheese, you get the carbs, you get some crispiness.
We did a little like potato chip bread cram as
(29:22):
an homage to the potatoes, and it's stupid delicious. We
actually did we did our cookbook launch party at Major Domo,
which is a David Chang restaurant. You know, their executive
chefs are have cooked with the best of the best,
and they ended up making animal style mac and cheese
is like a past appetizer, and I was kind of worried, like, yeah,
are they going to judge me for this recipe? And
(29:43):
they're like, this is so damn delicious.
Speaker 1 (29:45):
Yeah, yeah, that's the right audience. That's too, that's great.
I love that.
Speaker 3 (29:50):
So in and out fries, Yeah, I'm with you because
they're good for like three seconds when they're just just
just fried, right, But then do you order them well done?
I get them well done. If you get them all done,
they're actually crispy.
Speaker 1 (30:01):
You like that.
Speaker 5 (30:02):
It's like you're just fighting against a current man. It's
like at some point you just got to give in
whatever they give you. They give you well done. To me,
you get I love that you're fighting the good fight.
But to me, then you just miss any potato. They
end up like those Brazilian matchstick potatoes that you get
on It's not bad, but yeah, in and out the
(30:22):
fry the fries. Once they cut potatoes, they drop them
right into the fryer. In front of your eyes. They
want to show you that it's fresh. However, freezing French
fries is a very good culinary technique totally. You get
them to be the best. So it's like, in an
effort to show you it's fresh, they make a worse product.
I get the paradox there.
Speaker 2 (30:40):
Oh yeah, why don't they just slice the potatoes and
then show us putting them into a freezer?
Speaker 5 (30:48):
They have no freezers on site.
Speaker 3 (30:49):
In and Out and Now always fresh, never frozen, always fresh,
never frozen. Man, okay, real fast in and Out versus Shakeshack.
Speaker 5 (30:56):
In and Out, hands down. I will say it's an
unfair fight. In and Out was started in like nineteen
fifty six. Shake Shack started in like the nineties. You know,
Like they're not contemporaries. I get why they're pitted against
each other. They're not even at the same price point.
Like In and out's a contemporary of McDonald's.
Speaker 2 (31:13):
You know, yeah, it is a lot cheaper, Like that's
one thing that you don't realize, but like a bird's
like only a couple bucks in comparison, when you go
to like McDonald's or even you know, Burger King, it's
a lot more expensive than In and Out That.
Speaker 5 (31:27):
Said, shakeshack will sell me a beer at the JFK
Airport and.
Speaker 1 (31:32):
Not well, so I like not yet.
Speaker 3 (31:35):
Yeah, but I gotta tell you in and out Burger
all day long. Yeah, I don't think eximing better. And
do you how many patties do you get?
Speaker 1 (31:44):
You got to go two?
Speaker 5 (31:45):
I go three, you go three. I go three by seliment,
you know you don't get one. Bro, I'm a single.
I will eat multiple sandwiches. There's something about it's their
patties are an eighth of a pound. They are small,
their minuscule. I'm there for I get two different types
of onions. I get whole grilled and I get grilled,
I get chopped, chili's on there. It's almost a hand
(32:08):
salad at that point, which, well, we gotta figure out
what the hand salad is in terms.
Speaker 2 (32:13):
Of well, yeah, well, if you order the cheeseburger proaching style,
protein style, that is a salad, my friend, you're just
holding it.
Speaker 1 (32:20):
You're just holding it, bro, You're just you're holding the
hot salad.
Speaker 6 (32:23):
I get, I get the three Bui, I get the
three buy with with onions, right and uh, and I
usually get a protein style because I had for some
crazy reason, I think I'm doing something good for myself.
Speaker 3 (32:37):
And I wrapped in lettuce and even that crunch, that
wet crunch, it's a nice texture, like it's like you
get it kind of all of your fingers and stuff,
but it's not a horrible mess.
Speaker 5 (32:48):
And other face food restaurants don't have lettuce like that,
like even Shakeshack they put the single the single leaf
of green leaf on there.
Speaker 1 (32:55):
Yeah leaf lettuce, it's not it's not Iceberg, Bro, you
gotta go Iceberg. Thanks for it.
Speaker 2 (33:00):
Yeah, Pet Josh, thank you so much for coming on
Two Dudes in a Kitchen. You have definitely been the
most interesting guest we've had in a very very long time.
Speaker 4 (33:08):
You have a lot of hot takes.
Speaker 2 (33:10):
I feel like, man, like you came firing right out
the gate.
Speaker 4 (33:15):
I love it so much.
Speaker 2 (33:16):
The Mythical cookbook Ten Simple Rules for Cooking Deliciously, Eating Happily,
and Living Mythically is out.
Speaker 1 (33:23):
Now.
Speaker 4 (33:24):
You're doing a lot, so before you go, tell.
Speaker 2 (33:27):
Everyone where they can see, where they can find you,
where they can listen to you, all that stuff.
Speaker 5 (33:31):
Yeah, man, check out a hot dog is a sandwich
our podcast, wherever you get podcasts, Mythical Kitchen on YouTube.
We're also a Mythical Kitchen on TikTok all the other platforms.
But last Meals right now is my absolute baby. It's
the favorite thing I do. So go check out those episodes.
Speaker 1 (33:45):
Congratulations on the new book by friend.
Speaker 5 (33:47):
This is your first one, right, actually second though different
one is how I got this job I wrote I
got a literary agent in college, and so it's pretty
embarrassing looking back on that one. But go buy that
book too. If anybody wants.
Speaker 1 (34:00):
To, Yeah, like Pokemon, get them off exactly.
Speaker 4 (34:04):
Dean needs money. Everybody.
Speaker 2 (34:06):
He has to buy a bunch of shrimp cocktails.
Speaker 5 (34:09):
I want to hold surgeon. It's I can squeeze its
eggs into my mouth.
Speaker 4 (34:12):
That's right.
Speaker 3 (34:14):
Well, you want something crazy, I'm doing that a friend
of mine, Michael pass More. It's like because we always
try to time the season because he raises Sturgeon up
in the Sacramento Delta and he's like, I got a faty,
are you ready to come on up? And we go
ride motorcycles and stuff together, so we're ready to go.
Speaker 4 (34:28):
Like, is he talking about sturgeons or is he talking
about smoking something?
Speaker 3 (34:32):
Well, he's somewhat sturgeon. But you know it might be
on four to twenty because if we time it right.
But yeah, I mean I'm tolding you to that because
we have a custom caviar for Miller and Lux restaurant.
Speaker 1 (34:44):
I got out of love caviar.
Speaker 5 (34:46):
Yeah, send me the invite. Man, I'm a good hang.
I'm almost as cool as your kids.
Speaker 1 (34:50):
Probably probably probably probably a little cooler.
Speaker 2 (34:54):
Last thing, if we do turn this penguin idea into bacon.
I came up with a name happy mes happy because
wasn't their happy feet happy.
Speaker 3 (35:03):
I want to apologize to the entire penguin community out there.
Speaker 2 (35:06):
Yeah, happy meat, happy feet, happy meat, and they make
something there, we'll figure it out.
Speaker 5 (35:13):
Give me ten percent of royalties. We'll go net profit.
Not gross. I'm a reasonable man.
Speaker 2 (35:18):
I don't all I like that like that, and for
those reasons, I'm in Josh, thank you so much for
coming on the show.
Speaker 4 (35:23):
I really do appreciate. This was a lot of fun.
Speaker 5 (35:24):
Man, Gross dude, thanks so much for having me.
Speaker 4 (35:27):
All right, see you, Bud, thank you came well. He
was awesome.
Speaker 1 (35:30):
Yeah, for sure, for sure.
Speaker 3 (35:32):
Either there's a whole like younger generation of mixed media
culinary professionals that are taking a very very different route.
Speaker 1 (35:42):
But it's the root that kind of fits the millennial
gen Z generation right for sure.
Speaker 3 (35:47):
And so with me growing up, it was like, you know,
I started cooking before there was Food Network, and then
this is my twenty seventh year on Food Network, and
then now like food Network is not the only game in.
Speaker 1 (35:57):
The world anymore.
Speaker 3 (35:57):
As a matter of fact, it's if you really want
to break out, you don't go Food Network. You go
YouTube totally, right, And I mean you because if this
is a bigger, wider audience and you don't have to
ask permission and you can you know your season is
going to be as long as you want. You can
kind of set up your own avenue stream or your
revenue ad stream. So I think it's just so fascinting
to watch these kids blow up. I mean those numbers
(36:19):
on YouTube, like that's real business, that's real money. Those
guys are killing it.
Speaker 2 (36:23):
I know, which I had been said this before. I
think we should start a YouTube show because.
Speaker 1 (36:29):
I think we should.
Speaker 3 (36:30):
I like money too, and lovely who doesn't like money?
And when we could start cooking, right, wouldn't that be fun?
Speaker 1 (36:35):
Yeah?
Speaker 4 (36:35):
I know, I see it. I'll just fly up there.
We'll do a couple episodes.
Speaker 1 (36:40):
We'll bank them.
Speaker 4 (36:41):
They'd be perfect.
Speaker 1 (36:42):
Yeah, we'll bank them.
Speaker 4 (36:43):
He was awesome.
Speaker 2 (36:44):
I I really do love someone who one he knows
a lot about cooking, but he also is you could
tell he's very very smart. Like he had a bunch
of thoughts he got through very very quickly. So anyways,
big thanks to Josh for coming on the show.
Speaker 1 (36:59):
That was very very cool, super cool.
Speaker 4 (37:02):
All Right, we're out of here. We'll be back next week.
Speaker 1 (37:04):
See everybody, bye bye.
Speaker 2 (37:06):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in a Kitchen. Make sure to write
this a review and leave us five stars.
Speaker 1 (37:14):
We'll take that and we'll see you guys next time.
Speaker 4 (37:16):
See you next time.
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