June 18, 2024 • 24 mins
We dish out the latest in food news that will have your taste buds tingling. Discover Wendy's delightful new Triple Berry Frosty and Tyson's mouth-watering frozen food lineup, featuring honey chicken bites and a variety of irresistible crispy wings. Plus, we introduce you to the game-changing Drumstick Slurpee Cone—a unique fusion of a classic drumstick ice cream and a blue raspberry Slurpee. If you're a fan of unique flavor combinations, this segment is a must-listen!
We also have a treasure trove of tips and hacks that will elevate your kitchen game. Jeff talks about how to customize Arby's beef and cheddar sandwiches using their app, including secret tips for keeping your leftovers as tasty as ever. Then, we dive deep into the world of cooking oils—from the everyday olive and avocado oils to the specialized truffle and peanut oils. We'll explore their unique properties and best uses to make your cooking more flavorful and efficient. Join us for a flavorful discussion that promises to inspire your next kitchen creation!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm Chris and I'm Jeff.
Welcome to episode 68 of Freshand Uncooked, the podcast, where
Jeff and I talk about fast food, new menu items and products,
our favorite food memories,cooking at home and what we love
to eat.
Jeff, this episode is all aboutwhat?
Speaker 2 (00:16):
Cooking oil.
Speaker 1 (00:18):
But first we've got some food news to get to,
including another seasonalfrosty to enjoy this summer.
Speaker 2 (00:24):
Nice.
Speaker 1 (00:26):
Tyson has a few new releases to hit the frozen food
section.
Speaker 2 (00:30):
Are they nuggets?
There has to be nuggets.
Speaker 1 (00:32):
They might be nuggets , jeff.
You'll have to wait till foodnews.
Finally, jeff, I got threewords for you for the final
story Drumstick slurpee cone.
Speaker 2 (00:46):
Okay, that could go a few different ways.
Speaker 1 (00:50):
So sit back, grab a snack and enjoy episode 68 of
the most appetizing food podcastever.
Speaker 2 (00:56):
Fresh and uncooked.
Speaker 1 (00:57):
Any news?
Is there any news?
Oh, good news Food news.
Bad news travels fast.
Bad news travels fast.
All right, jeff, I've mentionedthis before.
The Frosty just needs to havemore flavors, and this summer
they have another seasonalflavor coming out.
(01:18):
I'm glad they're doing this.
It's the Triple Berry gettingreleased Actually, it's
available now for a limited time, balancing a sweet and tart, uh
, flavor of strawberry,blackberries and raspberries.
Okay, I like that.
You.
Let you like a frosty every nowand then, jeff I do.
Speaker 2 (01:35):
I love a frosty every now and again and I'm good with
just the regular chocolate oneyeah, but it's just like they've
been doing that for like since1969 or something.
Speaker 1 (01:44):
You know like, yeah, but you know it's a frosty.
It's just like they've beendoing that for like since 1969
or something.
You know like, yeah, but youknow it's a frosty.
It's classic.
Sure, I'm not saying get rid ofit, but I mean it took them 50
years to just start coming outwith a few new flavors.
Speaker 2 (01:59):
They came out with strawberry, yeah strawberry was
good.
Speaker 1 (02:02):
They came out with peppermint, I think, like around
the holidays or winter, theydid pumpkin spice for some
reason.
And then, uh, orange, orangedreamsicle, which I was
reluctant, reluctant to try, so,um, I'm not a huge frosty fan,
but I am so glad that they'redoing this.
I will give the triple berry ataste, though though.
Speaker 2 (02:23):
Okay, yeah, I definitely will too.
It's funny when we do thesefood news things and my wife
watches them.
She's like, oh well, I guess weneed to try these things, don't
we?
And that is the support I needin a spouse Absolutely.
Speaker 1 (02:40):
You were right on the chicken nuggets.
Fully cooked honey chickenbites from Tyson are available
at select retailers right now.
Less than 25 minutes All whitemeat chicken covered in a honey
infused breading Okay.
Speaker 2 (02:57):
Available in a 24 ounce bag.
Yeah, that is worth trying, butI have a feeling that I might
need to add a little bit morehoney to those.
Speaker 1 (03:08):
Oh yeah, of course.
Well, even in the bag they havea little cup of honey ready for
them to be dipped in, right?
So maybe they're telling you todo that.
Speaker 2 (03:21):
Would you use the honey or would you use your own
honey?
Speaker 1 (03:27):
Oh, I don't think they come with honey.
I just think they're justshowing that on the, the picture
of the, the packaging oh, okay,you know, they got the cook
nuggets there.
They got one cut open so youcan see the.
You know the white meat chicken.
And then you know the dippingsauce they're using to also
probably hint that it's hunt.
You know, reinforce the honey,part of the chicken bites.
(03:49):
So right frozen fully cookedchicken that you throw in an
oven or an air fryer for thoseair fryer people out there, uh,
it doesn't get me excitedbecause sometimes I don't know
if it's just bad luck, but everynow and then, or it seems like
more often, and every fifthnugget, you just wonder what
(04:11):
you're chewing on.
I know, but, uh, I would, Iwould give them a try.
I'll give my try.
Yeah, they also have somerestaurant style crispy wings
coming out to the frozen foodsection fully cooked, dry rubbed
, with a crispy exterior.
Tyson says all right, so theseare the original, which are
(04:33):
rotisserie seasoned crispy wings.
They also have, uh, garlicparmesan that's a great flavor
and caribbean style, which I'massuming is like a jerk.
Okay Flavor, but no descriptionwas given.
Speaker 2 (04:50):
Great for air fryer.
Speaker 1 (04:53):
Supposedly yeah, Great for the air fryer.
Speaker 2 (04:55):
Yeah.
Speaker 1 (04:56):
Garlic parm.
Maybe two months ago, firsttime I ever had garlic parm
wings Wings, I'm traditional,like I don't need crazy fancy
sauces, just straight up buffaloand I'm happy eating.
You know, pigging out onchicken wings tried garlic parm.
Always kind of made fun of itin my head, like why would
(05:19):
anybody order garlic parm?
It's pretty, it's pretty good,it's pretty good.
Yeah, they are tasty.
I'm not sure how tyson's car,uh, restaurant style crispy
garlic parm wings are going tobe, but they're out, available.
Uh, it's like retailers now Ithink I'll.
Speaker 2 (05:36):
I'll let you know nuggets are the wings uh, yes,
okay, yes.
Speaker 1 (05:41):
Okay, I wonder what your yes or no is going to be to
the drumstick slurpy cone.
It boasts all the fan favoriteelements of the regular
drumstick king size cone Jeff,which is creamy and smooth
signature vanilla, a crispy coneand a chocolatey nugget, of
(06:04):
course, in the cone.
But it doesn't stop there.
Inspired by the iconic slurpydrink at 7-eleven, this new
creation introduces a blueraspberry layer topped with
delicious blue raz sauce ripplesand candy bits.
It's the drumstick slurpee cone.
(06:25):
So thanks for raspberry slurpee.
Had a baby with a drumstick icecream cone yeah, that's very
interesting, don't you think itis?
Speaker 2 (06:38):
it's intriguing, um, I can, I take it, you can only
get them at 7.
Speaker 1 (06:43):
You're using kinder words than I expected to be
honest.
Speaker 2 (06:48):
It's kind of intriguing.
Well, you know what I think?
This whole ice cream, very coldtreat thing is perfect right
now because the temperatures arerising.
Speaker 1 (07:00):
We're right in the thick of it all as far as summer
is concerned, summer, yeah,yeah, we're right in the thick
of it all as far as summer isconcerned.
Summer, yeah, yeah, uh, it'savailable at 7-eleven speedway
and uh stripes nationwide for alimited time, by the way all
right, so I want to check thisout.
I think I'm going to try thistoo okay, so is that a three for
(07:21):
three for jeff food news.
Speaker 2 (07:23):
Three for three, once again, two weeks in a row.
That's pretty crazy.
Speaker 1 (07:27):
Speaking of last week's food news, Jeff wanted to
bring up something aboutsomething we caught we talked
about in episode 67.
That was your food news forepisode.
What is this?
68.
Last week in food news lastepisode, we talked about arby's
bringing back that five for five, the five regular roast beef
(07:48):
sandwiches.
Did you give them a try?
Speaker 2 (07:50):
I did, and it was good.
Now here's the thing my wifepicked him up for me, and it was
kind of a good thing.
She ordered him through the app, and we were very bummed
because they weren't beef andcheddar, but there's a work
around.
There's a work around.
With the app, you can still getthat five for five.
(08:12):
What you have to do, though, isyou just have to add cheese in
the app.
Speaker 1 (08:18):
The cheese is 50 cents a sandwich so a little
work around to the five for five.
So so it was five for $7.50.
Is what you're telling me,correct?
Okay, okay.
Speaker 2 (08:29):
So it's not bad right , not bad.
Speaker 1 (08:31):
Not a beef and cheddar, though.
Just wanted to make thatofficial Not a beef and cheddar.
Speaker 2 (08:37):
Because of the bun.
Speaker 1 (08:38):
And the cheddar.
Well, yeah, the bun.
Right, the bun is the onion bun, and the beef and cheddar and
the red ranch sauce is the redranch the arby's sauce?
Speaker 2 (08:50):
it is not the arby's sauce, it's a different sauce.
Speaker 1 (08:53):
It's a different sauce.
Speaker 2 (08:54):
They call it red ranch are you sure it's not
arby's sauce?
Speaker 1 (09:00):
yeah, it is a little bit different than the arby's
sauce.
All right, wow, but it is.
Yeah, if you go on the app, goon the Arby's app, add a beef
and cheddar, you'll see RedRanch as one of the ingredients
and I did actually look to seeif you could order that on the
side, like you could theircheese, but you can't.
Speaker 2 (09:19):
Okay.
Speaker 1 (09:20):
So Okay, so it's Chris here and editing the
podcast.
I, okay, so it's Chris here andediting the podcast.
I realized I was trying tocustomize the sandwich through
the DoorDash app.
On the official Arby's app youcan customize the sandwich a lot
more.
So Jeff could have added theRed Ranch to his classic roast
(09:40):
beef sandwiches for no charge,and of course he also.
He mentioned that they orderedthe cheese sauce, the cheddar
sauce, for 50 cents a sandwichand you can't change the bun in
DoorDash or Arby's, so you'restuck with the sesame seed bun
compared to the onion bun, butjust wanted to put that out
there.
You could add the Red Ranch toa classic roast beef.
I thought you could not becauseI wasn't using the Arby's app.
(10:03):
Shame on me.
Anyway, back to the originallyscheduled podcast, but still,
that's quite the hack.
Yeah, for $7.50, you still getthe five sandwiches you still
had.
Yeah, Mm-hmm.
Speaker 2 (10:18):
And I didn't eat them all in one sitting, I had them
a couple of days.
Speaker 1 (10:22):
Okay, how'd they reheat?
Speaker 2 (10:26):
Um, they're really hard to reheat.
You know what I mean, becauseeverything's all together and
then, once you refrigerate it,trying to separate the bun from
the meat and cheese is next toimpossible, really.
Okay, yeah, so this is what Idid.
I took the actual um wrapperthat they have and I just left
(10:46):
everything in the wrapper andjust opened up the top and I put
it in a in a frying pan with alid, with a little bit of water
to kind of steam it, and itworked out okay.
The burn, the bun got a littlebit soggy.
Sure it worked all right.
Yeah, I don't know how it wouldwork in the air fryer Microwave
(11:07):
.
It's always kind of eh.
Speaker 1 (11:10):
Yeah, yeah, and I don't know if that's something
it's not like pizza or chicken,right, that's not something you
just want to do cold right outof the fridge.
Speaker 2 (11:20):
Right.
I mean, I'm sure at some pointI I have, but there's just
something about it.
Something about it, yeah well,that's good.
Speaker 1 (11:27):
Well, that promotion's over.
I hope they had great successand they bring it back again.
Yeah, more and more frequently.
And, like you know, I hope thehype over it was, you know, off
the charts and just they.
They have to do charts and justthey have to do it again, and
they have to do it with beef andcheddars.
Speaker 2 (11:48):
Yes.
Speaker 1 (11:50):
But yeah, if they do it again, we'll have to remember
to bring up your hack in casethey don't.
Jeff, we're going to talkcooking oils today, right?
Yes, I guess we start off withwhat is the most used cooking
oils in our houses.
What do you is the most usedcooking oils in our houses?
What do you use?
Speaker 2 (12:06):
the most.
So for me, without a doubt,it's olive oil.
I use olive oil, I would say,probably 80% of the time when
I'm cooking things, and I have acouple different olive oils.
My kids got me olive oil, Ithink last year, for father's
day or my birthday, um.
So I'm kind of working throughsome of those different infused
(12:27):
olive oils that I have, um, onewas a smoky bacon one that was
really good, and then I have aKalamata olive one that I'm
working through right now too,which is really good, um.
But yeah, otherwise, just likethe regular, and then I have
this regular everyday EVU, assome people like to call it.
Speaker 1 (12:50):
EVOO, yeah, evoo, um yeah, I use, um, probably 80%
olive oil Been, uh, trying theavocado oil and uh, it's pretty
good, especially it, especiallysince it's got such a high smoke
point yeah, 500 degrees, it cantake a lot of heat.
So now it's basically olive oiland avocado oil.
Speaker 2 (13:15):
Yeah, and those are the main two that I use as well.
The avocado oil I have is aspray.
I use that a lot for fryingeggs and when I'm cooking eggs
and stuff like that.
Speaker 1 (13:26):
Yeah, olive oil has a strong flavor to it, right?
Yes, and I'm not talking aboutKalamata olive oil and garlic or
bacon olive oil, of course aregoing to taste like what they're
infused with, but an avocadooil is very neutral infused with
, but an avocado oil is veryneutral.
(13:47):
So if you don't not necessarilywant that olive oily taste to
something, then avocado oil isgreat because it's neutral yes,
but yeah, I do love the taste ofolive oil yeah, good, good
olive oil and a good piece ofbread yeah, I like it.
Speaker 2 (14:02):
Um, on omelets, kind of like to finish it off, if you
put a little bit of extra likeon an omelet, yeah, I feel it
brings it kind of over the edgewith that Um.
But yeah, olive oil with alittle bit of uh freshly grated
Parmesan and some uh garlic witha great bread with a Christina
or what have you.
Speaker 1 (14:23):
Oh, that's good stuff , sounds good.
A little roasted garlic.
Speaker 2 (14:27):
Yeah, yeah.
Yeah, I probably use that moreon pasta than I do anything else
, cause I don't I'm not real bigon tomato based or marinara or
anything like that anymore.
Um, I just like a little bit ofolive oil with the garlic, you
know, like I said, an Italianseasoning, a little bit of
oregano.
Perhaps it's nice and light.
(14:49):
For someone who's a messy eater, it doesn't stain my clothes.
Speaker 1 (14:58):
Compared to a marinara sauce.
Yeah, I guess I put a littleolive oil in my salsas.
When I make salsa in theblender, ooh Okay, just a little
, kind of bring everythingtogether a little bit, not a
whole lot, just a splash, splash, you know.
Yeah, what about coconut oil,jeff?
Do you ever use coconut oil?
Speaker 2 (15:20):
You know what?
I was looking at the differentoils that were available, kind
of doing research for the showand I saw that coconut oil came
up.
I've never used coconut oil.
Speaker 1 (15:31):
I think my wife has used it for something or other
been using it as um a substitutefor butter in like baking.
Okay, apparently it's a littlebit healthier.
I mean coconut oil.
Still, it's a saturated fat,right, because it's even at room
temperature, it's still.
It's not oily like a bottle ofolive oil, it's solid like
(15:53):
butter.
You know what I mean.
It's it's right, so that meansit's high in saturated fat, but
it makes a good substitute forbutter like in baking.
Um, unfortunately for someonethat does not like the flavor of
coconut, it still has a coconutflavor in anything you bake.
So you're making chocolate chipcookies and they taste like
(16:15):
coconut chocolate chip cookies,which doesn't sound very
appetizing to me yeah, I kind offeel the same way about coconut
.
Speaker 2 (16:24):
It's a flavor that a few years ago, if you would ask
me about coconut, I would havesaid no, I really don't like it
at all.
But the more I eat it and themore that I try it in different
things, you know, I guess mypalates kind of adjusted to
coconut a little bit more yeah,it just reminds me of like
sunscreen.
Speaker 1 (16:41):
Yeah, yeah, it's copper tone.
Speaker 2 (16:43):
It just reminds me of like sunscreen.
Yeah, yeah, it's copper tone.
Yeah.
Speaker 1 (16:49):
That's anyway.
Yeah, corn oil.
Corn oil.
High smoke.
High smoke point in corn oil,so it's good for like frying.
It's a very neutral oil.
Can't say I've ever used cornoil at home, but um, I'm sure a
lot of restaurants fry theirstuff in in corn oil.
yes, it's like a classic uh oilfor french fries, right yes yeah
(17:13):
, vegetable oil which I used towould always just kind of have a
little bottle nearby, like forsome reason I didn't like the
way frying in a skillet likesome hash browns or something
potatoey olive oil and potatoes,something about it.
That's what I would always getvegetable oil for.
Now I just use the avocado oilbecause it's better.
(17:37):
Yeah, but vegetable oil is likea mixture of oils mostly
soybean oil.
It has a high smoke point, butit's a good oil for frying.
But vegetable oil is like amixture of oils, mostly soybean
oil.
It has a high smoke point, butit's a good oil for frying.
It's usually the mostinexpensive oil.
Canola oil is kind of similarto vegetable oil, right, but
it's not a blend of oils.
You know exactly what you'regetting.
(18:00):
Don't know if I've used a wholelot of canola oil.
Definitely never had grapeseedoil.
You've never used grapeseed.
Speaker 2 (18:09):
Never used grapeseed oil, so that's what they use to
cut some of the olive oil.
So by accident, I've used itwhen I've bought olive oil,
thinking that it was a hundredpercent olive oil.
Um, so I mean, I've used that,that grapeseed stuff, before you
(18:29):
know.
You think you're getting areally good deal on olive oil
and you're like, wow, that's soinexpensive.
Well it's, it's cut with thegrapeseed, so I've used it a few
times for sure it.
Speaker 1 (18:39):
Yeah, it's kind of similar, like it has like a
little light green tinge to it.
It has a higher smoke point, Ithink, than than olive oil, but
you can use it, like invinaigrettes.
It's cheaper.
It's cheaper than the evoo, youknow um and it and it and it's
more neutral, right?
So, yes, you're makingsomething with olive oil, like I
(19:00):
said with potatoes, and youdon't want the olive oil to
shine.
You want the other ingredientsto shine a little more, the
seasonings or the herbs you'reusing.
Maybe then grapeseed might be abetter choice for that, because
it's more more neutral.
Yeah, I know you've used thisone and I've used this one.
I know you've used this one andI've used this one Sesame oil.
Speaker 2 (19:21):
Yes, I use that one quite a bit actually.
Speaker 1 (19:25):
I always buy it.
If I'm making fried rice, italways has to get added to my
cart because it's still in myfridge and I don't know when and
how long ago I bought it, so Idon't use it that often.
And how long ago I bought it,so I don't use it that often.
So I'd rather just spend the $3, $4 and get a new sesame oil
instead of like chancing it.
(19:46):
But a little goes a long way,because it's more of like a
flavoring oil than a cooking oil, although it does have a high
smoke point of 400 degrees.
Speaker 2 (19:57):
Oh, wow, yeah, I didn't even realize that.
Yeah, yeah, I think for themost time it's just to add that
that sesame flavor, that helps alot yeah, yeah, I always.
Speaker 1 (20:06):
I would always add it to the end of like stir fries
or fried rice, because I didn'tthink it did have a high smoke
point so I didn't want it tolike get all crazy.
So it was always something Iadded at the very end heat off
mixing it, final mix a littlesesame oil, boom.
But uh yeah, apparently it hasa pretty high smoke point.
Speaker 2 (20:25):
So well, there's another oil that I use before
too.
Um, I've used the truffle oil,um, the truff band truffle oil.
Okay, I've been out of it for alittle bit because it's very
expensive.
Um, and when I use it, I use itsparingly, but it helps a lot,
and I need to get some morebecause I'm eating more
mushrooms and things and Ireally feel like that truffle
(20:47):
oil helps enhance the flavor ofmushrooms when you're sautéing
them and everything Okay, whichmakes sense right.
Speaker 1 (20:55):
Yeah, do those come in flavors too?
Those truffle oils, they might.
Yeah, the one, that too, thosetruffle oils, they might.
Yeah, the one that I have istruffle oil or something like
that.
Speaker 2 (21:05):
Yeah, I think they might do them in different ways,
but I just usually get the nota sponsor, or what have you the
truff brand or what have you?
That's the one that's mostreadily available.
Yeah, so I usually just getthat one, the plain one, and,
yeah, it works out really well.
Take your word for that.
Speaker 1 (21:22):
Take your word for that.
Speaker 2 (21:26):
Oh, there's one more that I think you and I have both
used before too, and that ispeanut oil.
Speaker 1 (21:32):
Oh sure, Peanut oil.
Speaker 2 (21:34):
Yeah, when you're deep frying a turkey.
Speaker 1 (21:36):
That's your, that's your go-to the peanut oil.
I've never purchased peanut oil, but I know I'm trying to think
.
Is it five guys uses peanut oil?
I think chick-fil-a might usepeanut oil yes if I'm not
mistaken and then sunflower oil.
Speaker 2 (21:54):
I use too, oh, sunflower oil interesting yeah
sunflower oil.
When I used to eat more popcorn, that was the one that I used
to make popcorn.
It seemed to pop the popcornreally well with sunflower oil.
Speaker 1 (22:08):
And would you top it?
Top the popcorn with that too,instead of like butter or
something or just cooking it?
Speaker 2 (22:15):
Yeah, Just well.
Yeah, I would top it with that,and then just a little bit of
salt.
Speaker 1 (22:18):
Oh, so you?
So you'd cook the popcorn in itand top it with the sunflower
oil, Mm-hmm.
Speaker 2 (22:25):
Yeah, just a little bit more.
Yeah, it didn't really have areal distinctive taste or
overwhelming taste or anythinglike that, so it was a pretty
good.
It worked out well.
I don't know why I tried it.
I think I had read somewherethat you know you could use that
oil, um, and I think it hasless saturated fats and all that
too.
(22:45):
But yeah, it works out reallywell for for popping popcorn.
Speaker 1 (22:50):
Yeah, it's.
It was funny kind of reading upon all the different oils and
and all oils are bad for you.
So some are slightly less worse, right, yeah, some, some are
awful for you and some are badfor you and the others are
probably still bad for you, butI guess go go with the one that
(23:12):
um fits your diet appropriately,right?
Yeah, thanks for listening toepisode 68 of Russian and cook.
Jeff, or can everybody followyou?
Speaker 2 (23:21):
You can follow me, jeff underscore, on air, on all
platforms.
Speaker 1 (23:25):
Awesome.
You can find me on TikTok andYouTube, cookingwithchris
underscore YT.
I'm starting my Burgers of theWeek episodes, jeff, yes, got
the first one recorded.
I think it's going to come outlike Thursday, okay.
So I was thinking the firstburger, right, it's gonna come
out like thursday, okay.
So I was thinking the firstburger, right, it should be like
a classic burger.
You know nothing too crazy, yes.
(23:47):
So I thought maybe a doublecheeseburger, oh, but I didn't
want it to be too basic either.
So I was thinking what would begood on a double cheeseburger.
So I thought bacon, right,there you go.
And then I thought, well, it'sa double cheeseburger.
So I thought, bacon, right,there you go.
And then I thought, well, it'sa double cheeseburger and it has
(24:07):
two patties.
Shouldn't it have two differentcheddars?
So I was like, okay, twodifferent cheddar.
And I'm like, well, if it's gottwo different cheddars and two
patties, it's got to have twodifferent kinds of bacon.
So I ended up going with thatJeff, it's the double bacon,
double cheeseburger.
I love that.
Speaker 2 (24:23):
Keep an eye out for that one.
Yeah, got to check that out.
Speaker 1 (24:28):
Links to all the Freshman Cook socials are in the
show notes and descriptionbelow.
Jeff, until next time, enjoywhat you eat.
I'm Chris and I'm Jeff.
Welcome to episode 68 of Freshand Uncooked, the podcast, where
Jeff and I talk about fast food, new menu items and products,
our favorite food memories,cooking at home and what we love
to eat.
Jeff, this episode is all aboutwhat?
Speaker 2 (00:16):
Cooking oil.
Speaker 1 (00:18):
But first we've got some food news to get to,
including another seasonalfrosty to enjoy this summer.
Speaker 2 (00:24):
Nice.
Speaker 1 (00:26):
Tyson has a few new releases to hit the frozen food
section.
Speaker 2 (00:30):
Are they nuggets?
There has to be nuggets.
Speaker 1 (00:32):
They might be nuggets , jeff.
You'll have to wait till foodnews.
Finally, jeff, I got threewords for you for the final
story Drumstick slurpee cone.
Speaker 2 (00:46):
Okay, that could go a few different ways.
Speaker 1 (00:50):
So sit back, grab a snack and enjoy episode 68 of
the most appetizing food podcastever.
Speaker 2 (00:56):
Fresh and uncooked.
Speaker 1 (00:57):
Any news?
Is there any news?
Oh, good news Food news.
Bad news travels fast.
Bad news travels fast.
All right, jeff, I've mentionedthis before.
The Frosty just needs to havemore flavors, and this summer
they have another seasonalflavor coming out.
(01:18):
I'm glad they're doing this.
It's the Triple Berry gettingreleased Actually, it's
available now for a limited time, balancing a sweet and tart, uh
, flavor of strawberry,blackberries and raspberries.
Okay, I like that.
You.
Let you like a frosty every nowand then, jeff I do.
Speaker 2 (01:35):
I love a frosty every now and again and I'm good with
just the regular chocolate oneyeah, but it's just like they've
been doing that for like since1969 or something.
Speaker 1 (01:44):
You know like, yeah, but you know it's a frosty.
It's just like they've beendoing that for like since 1969
or something.
You know like, yeah, but youknow it's a frosty.
It's classic.
Sure, I'm not saying get rid ofit, but I mean it took them 50
years to just start coming outwith a few new flavors.
Speaker 2 (01:59):
They came out with strawberry, yeah strawberry was
good.
Speaker 1 (02:02):
They came out with peppermint, I think, like around
the holidays or winter, theydid pumpkin spice for some
reason.
And then, uh, orange, orangedreamsicle, which I was
reluctant, reluctant to try, so,um, I'm not a huge frosty fan,
but I am so glad that they'redoing this.
I will give the triple berry ataste, though though.
Speaker 2 (02:23):
Okay, yeah, I definitely will too.
It's funny when we do thesefood news things and my wife
watches them.
She's like, oh well, I guess weneed to try these things, don't
we?
And that is the support I needin a spouse Absolutely.
Speaker 1 (02:40):
You were right on the chicken nuggets.
Fully cooked honey chickenbites from Tyson are available
at select retailers right now.
Less than 25 minutes All whitemeat chicken covered in a honey
infused breading Okay.
Speaker 2 (02:57):
Available in a 24 ounce bag.
Yeah, that is worth trying, butI have a feeling that I might
need to add a little bit morehoney to those.
Speaker 1 (03:08):
Oh yeah, of course.
Well, even in the bag they havea little cup of honey ready for
them to be dipped in, right?
So maybe they're telling you todo that.
Speaker 2 (03:21):
Would you use the honey or would you use your own
honey?
Speaker 1 (03:27):
Oh, I don't think they come with honey.
I just think they're justshowing that on the, the picture
of the, the packaging oh, okay,you know, they got the cook
nuggets there.
They got one cut open so youcan see the.
You know the white meat chicken.
And then you know the dippingsauce they're using to also
probably hint that it's hunt.
You know, reinforce the honey,part of the chicken bites.
(03:49):
So right frozen fully cookedchicken that you throw in an
oven or an air fryer for thoseair fryer people out there, uh,
it doesn't get me excitedbecause sometimes I don't know
if it's just bad luck, but everynow and then, or it seems like
more often, and every fifthnugget, you just wonder what
(04:11):
you're chewing on.
I know, but, uh, I would, Iwould give them a try.
I'll give my try.
Yeah, they also have somerestaurant style crispy wings
coming out to the frozen foodsection fully cooked, dry rubbed
, with a crispy exterior.
Tyson says all right, so theseare the original, which are
(04:33):
rotisserie seasoned crispy wings.
They also have, uh, garlicparmesan that's a great flavor
and caribbean style, which I'massuming is like a jerk.
Okay Flavor, but no descriptionwas given.
Speaker 2 (04:50):
Great for air fryer.
Speaker 1 (04:53):
Supposedly yeah, Great for the air fryer.
Speaker 2 (04:55):
Yeah.
Speaker 1 (04:56):
Garlic parm.
Maybe two months ago, firsttime I ever had garlic parm
wings Wings, I'm traditional,like I don't need crazy fancy
sauces, just straight up buffaloand I'm happy eating.
You know, pigging out onchicken wings tried garlic parm.
Always kind of made fun of itin my head, like why would
(05:19):
anybody order garlic parm?
It's pretty, it's pretty good,it's pretty good.
Yeah, they are tasty.
I'm not sure how tyson's car,uh, restaurant style crispy
garlic parm wings are going tobe, but they're out, available.
Uh, it's like retailers now Ithink I'll.
Speaker 2 (05:36):
I'll let you know nuggets are the wings uh, yes,
okay, yes.
Speaker 1 (05:41):
Okay, I wonder what your yes or no is going to be to
the drumstick slurpy cone.
It boasts all the fan favoriteelements of the regular
drumstick king size cone Jeff,which is creamy and smooth
signature vanilla, a crispy coneand a chocolatey nugget, of
(06:04):
course, in the cone.
But it doesn't stop there.
Inspired by the iconic slurpydrink at 7-eleven, this new
creation introduces a blueraspberry layer topped with
delicious blue raz sauce ripplesand candy bits.
It's the drumstick slurpee cone.
(06:25):
So thanks for raspberry slurpee.
Had a baby with a drumstick icecream cone yeah, that's very
interesting, don't you think itis?
Speaker 2 (06:38):
it's intriguing, um, I can, I take it, you can only
get them at 7.
Speaker 1 (06:43):
You're using kinder words than I expected to be
honest.
Speaker 2 (06:48):
It's kind of intriguing.
Well, you know what I think?
This whole ice cream, very coldtreat thing is perfect right
now because the temperatures arerising.
Speaker 1 (07:00):
We're right in the thick of it all as far as summer
is concerned, summer, yeah,yeah, we're right in the thick
of it all as far as summer isconcerned.
Summer, yeah, yeah, uh, it'savailable at 7-eleven speedway
and uh stripes nationwide for alimited time, by the way all
right, so I want to check thisout.
I think I'm going to try thistoo okay, so is that a three for
(07:21):
three for jeff food news.
Speaker 2 (07:23):
Three for three, once again, two weeks in a row.
That's pretty crazy.
Speaker 1 (07:27):
Speaking of last week's food news, Jeff wanted to
bring up something aboutsomething we caught we talked
about in episode 67.
That was your food news forepisode.
What is this?
68.
Last week in food news lastepisode, we talked about arby's
bringing back that five for five, the five regular roast beef
(07:48):
sandwiches.
Did you give them a try?
Speaker 2 (07:50):
I did, and it was good.
Now here's the thing my wifepicked him up for me, and it was
kind of a good thing.
She ordered him through the app, and we were very bummed
because they weren't beef andcheddar, but there's a work
around.
There's a work around.
With the app, you can still getthat five for five.
(08:12):
What you have to do, though, isyou just have to add cheese in
the app.
Speaker 1 (08:18):
The cheese is 50 cents a sandwich so a little
work around to the five for five.
So so it was five for $7.50.
Is what you're telling me,correct?
Okay, okay.
Speaker 2 (08:29):
So it's not bad right , not bad.
Speaker 1 (08:31):
Not a beef and cheddar, though.
Just wanted to make thatofficial Not a beef and cheddar.
Speaker 2 (08:37):
Because of the bun.
Speaker 1 (08:38):
And the cheddar.
Well, yeah, the bun.
Right, the bun is the onion bun, and the beef and cheddar and
the red ranch sauce is the redranch the arby's sauce?
Speaker 2 (08:50):
it is not the arby's sauce, it's a different sauce.
Speaker 1 (08:53):
It's a different sauce.
Speaker 2 (08:54):
They call it red ranch are you sure it's not
arby's sauce?
Speaker 1 (09:00):
yeah, it is a little bit different than the arby's
sauce.
All right, wow, but it is.
Yeah, if you go on the app, goon the Arby's app, add a beef
and cheddar, you'll see RedRanch as one of the ingredients
and I did actually look to seeif you could order that on the
side, like you could theircheese, but you can't.
Speaker 2 (09:19):
Okay.
Speaker 1 (09:20):
So Okay, so it's Chris here and editing the
podcast.
I, okay, so it's Chris here andediting the podcast.
I realized I was trying tocustomize the sandwich through
the DoorDash app.
On the official Arby's app youcan customize the sandwich a lot
more.
So Jeff could have added theRed Ranch to his classic roast
(09:40):
beef sandwiches for no charge,and of course he also.
He mentioned that they orderedthe cheese sauce, the cheddar
sauce, for 50 cents a sandwichand you can't change the bun in
DoorDash or Arby's, so you'restuck with the sesame seed bun
compared to the onion bun, butjust wanted to put that out
there.
You could add the Red Ranch toa classic roast beef.
I thought you could not becauseI wasn't using the Arby's app.
(10:03):
Shame on me.
Anyway, back to the originallyscheduled podcast, but still,
that's quite the hack.
Yeah, for $7.50, you still getthe five sandwiches you still
had.
Yeah, Mm-hmm.
Speaker 2 (10:18):
And I didn't eat them all in one sitting, I had them
a couple of days.
Speaker 1 (10:22):
Okay, how'd they reheat?
Speaker 2 (10:26):
Um, they're really hard to reheat.
You know what I mean, becauseeverything's all together and
then, once you refrigerate it,trying to separate the bun from
the meat and cheese is next toimpossible, really.
Okay, yeah, so this is what Idid.
I took the actual um wrapperthat they have and I just left
(10:46):
everything in the wrapper andjust opened up the top and I put
it in a in a frying pan with alid, with a little bit of water
to kind of steam it, and itworked out okay.
The burn, the bun got a littlebit soggy.
Sure it worked all right.
Yeah, I don't know how it wouldwork in the air fryer Microwave
(11:07):
.
It's always kind of eh.
Speaker 1 (11:10):
Yeah, yeah, and I don't know if that's something
it's not like pizza or chicken,right, that's not something you
just want to do cold right outof the fridge.
Speaker 2 (11:20):
Right.
I mean, I'm sure at some pointI I have, but there's just
something about it.
Something about it, yeah well,that's good.
Speaker 1 (11:27):
Well, that promotion's over.
I hope they had great successand they bring it back again.
Yeah, more and more frequently.
And, like you know, I hope thehype over it was, you know, off
the charts and just they.
They have to do charts and justthey have to do it again, and
they have to do it with beef andcheddars.
Speaker 2 (11:48):
Yes.
Speaker 1 (11:50):
But yeah, if they do it again, we'll have to remember
to bring up your hack in casethey don't.
Jeff, we're going to talkcooking oils today, right?
Yes, I guess we start off withwhat is the most used cooking
oils in our houses.
What do you is the most usedcooking oils in our houses?
What do you use?
Speaker 2 (12:06):
the most.
So for me, without a doubt,it's olive oil.
I use olive oil, I would say,probably 80% of the time when
I'm cooking things, and I have acouple different olive oils.
My kids got me olive oil, Ithink last year, for father's
day or my birthday, um.
So I'm kind of working throughsome of those different infused
(12:27):
olive oils that I have, um, onewas a smoky bacon one that was
really good, and then I have aKalamata olive one that I'm
working through right now too,which is really good, um.
But yeah, otherwise, just likethe regular, and then I have
this regular everyday EVU, assome people like to call it.
Speaker 1 (12:50):
EVOO, yeah, evoo, um yeah, I use, um, probably 80%
olive oil Been, uh, trying theavocado oil and uh, it's pretty
good, especially it, especiallysince it's got such a high smoke
point yeah, 500 degrees, it cantake a lot of heat.
So now it's basically olive oiland avocado oil.
Speaker 2 (13:15):
Yeah, and those are the main two that I use as well.
The avocado oil I have is aspray.
I use that a lot for fryingeggs and when I'm cooking eggs
and stuff like that.
Speaker 1 (13:26):
Yeah, olive oil has a strong flavor to it, right?
Yes, and I'm not talking aboutKalamata olive oil and garlic or
bacon olive oil, of course aregoing to taste like what they're
infused with, but an avocadooil is very neutral infused with
, but an avocado oil is veryneutral.
(13:47):
So if you don't not necessarilywant that olive oily taste to
something, then avocado oil isgreat because it's neutral yes,
but yeah, I do love the taste ofolive oil yeah, good, good
olive oil and a good piece ofbread yeah, I like it.
Speaker 2 (14:02):
Um, on omelets, kind of like to finish it off, if you
put a little bit of extra likeon an omelet, yeah, I feel it
brings it kind of over the edgewith that Um.
But yeah, olive oil with alittle bit of uh freshly grated
Parmesan and some uh garlic witha great bread with a Christina
or what have you.
Speaker 1 (14:23):
Oh, that's good stuff , sounds good.
A little roasted garlic.
Speaker 2 (14:27):
Yeah, yeah.
Yeah, I probably use that moreon pasta than I do anything else
, cause I don't I'm not real bigon tomato based or marinara or
anything like that anymore.
Um, I just like a little bit ofolive oil with the garlic, you
know, like I said, an Italianseasoning, a little bit of
oregano.
Perhaps it's nice and light.
(14:49):
For someone who's a messy eater, it doesn't stain my clothes.
Speaker 1 (14:58):
Compared to a marinara sauce.
Yeah, I guess I put a littleolive oil in my salsas.
When I make salsa in theblender, ooh Okay, just a little
, kind of bring everythingtogether a little bit, not a
whole lot, just a splash, splash, you know.
Yeah, what about coconut oil,jeff?
Do you ever use coconut oil?
Speaker 2 (15:20):
You know what?
I was looking at the differentoils that were available, kind
of doing research for the showand I saw that coconut oil came
up.
I've never used coconut oil.
Speaker 1 (15:31):
I think my wife has used it for something or other
been using it as um a substitutefor butter in like baking.
Okay, apparently it's a littlebit healthier.
I mean coconut oil.
Still, it's a saturated fat,right, because it's even at room
temperature, it's still.
It's not oily like a bottle ofolive oil, it's solid like
(15:53):
butter.
You know what I mean.
It's it's right, so that meansit's high in saturated fat, but
it makes a good substitute forbutter like in baking.
Um, unfortunately for someonethat does not like the flavor of
coconut, it still has a coconutflavor in anything you bake.
So you're making chocolate chipcookies and they taste like
(16:15):
coconut chocolate chip cookies,which doesn't sound very
appetizing to me yeah, I kind offeel the same way about coconut
.
Speaker 2 (16:24):
It's a flavor that a few years ago, if you would ask
me about coconut, I would havesaid no, I really don't like it
at all.
But the more I eat it and themore that I try it in different
things, you know, I guess mypalates kind of adjusted to
coconut a little bit more yeah,it just reminds me of like
sunscreen.
Speaker 1 (16:41):
Yeah, yeah, it's copper tone.
Speaker 2 (16:43):
It just reminds me of like sunscreen.
Yeah, yeah, it's copper tone.
Yeah.
Speaker 1 (16:49):
That's anyway.
Yeah, corn oil.
Corn oil.
High smoke.
High smoke point in corn oil,so it's good for like frying.
It's a very neutral oil.
Can't say I've ever used cornoil at home, but um, I'm sure a
lot of restaurants fry theirstuff in in corn oil.
yes, it's like a classic uh oilfor french fries, right yes yeah
(17:13):
, vegetable oil which I used towould always just kind of have a
little bottle nearby, like forsome reason I didn't like the
way frying in a skillet likesome hash browns or something
potatoey olive oil and potatoes,something about it.
That's what I would always getvegetable oil for.
Now I just use the avocado oilbecause it's better.
(17:37):
Yeah, but vegetable oil is likea mixture of oils mostly
soybean oil.
It has a high smoke point, butit's a good oil for frying.
But vegetable oil is like amixture of oils, mostly soybean
oil.
It has a high smoke point, butit's a good oil for frying.
It's usually the mostinexpensive oil.
Canola oil is kind of similarto vegetable oil, right, but
it's not a blend of oils.
You know exactly what you'regetting.
(18:00):
Don't know if I've used a wholelot of canola oil.
Definitely never had grapeseedoil.
You've never used grapeseed.
Speaker 2 (18:09):
Never used grapeseed oil, so that's what they use to
cut some of the olive oil.
So by accident, I've used itwhen I've bought olive oil,
thinking that it was a hundredpercent olive oil.
Um, so I mean, I've used that,that grapeseed stuff, before you
(18:29):
know.
You think you're getting areally good deal on olive oil
and you're like, wow, that's soinexpensive.
Well it's, it's cut with thegrapeseed, so I've used it a few
times for sure it.
Speaker 1 (18:39):
Yeah, it's kind of similar, like it has like a
little light green tinge to it.
It has a higher smoke point, Ithink, than than olive oil, but
you can use it, like invinaigrettes.
It's cheaper.
It's cheaper than the evoo, youknow um and it and it and it's
more neutral, right?
So, yes, you're makingsomething with olive oil, like I
(19:00):
said with potatoes, and youdon't want the olive oil to
shine.
You want the other ingredientsto shine a little more, the
seasonings or the herbs you'reusing.
Maybe then grapeseed might be abetter choice for that, because
it's more more neutral.
Yeah, I know you've used thisone and I've used this one.
I know you've used this one andI've used this one Sesame oil.
Speaker 2 (19:21):
Yes, I use that one quite a bit actually.
Speaker 1 (19:25):
I always buy it.
If I'm making fried rice, italways has to get added to my
cart because it's still in myfridge and I don't know when and
how long ago I bought it, so Idon't use it that often.
And how long ago I bought it,so I don't use it that often.
So I'd rather just spend the $3, $4 and get a new sesame oil
instead of like chancing it.
(19:46):
But a little goes a long way,because it's more of like a
flavoring oil than a cooking oil, although it does have a high
smoke point of 400 degrees.
Speaker 2 (19:57):
Oh, wow, yeah, I didn't even realize that.
Yeah, yeah, I think for themost time it's just to add that
that sesame flavor, that helps alot yeah, yeah, I always.
Speaker 1 (20:06):
I would always add it to the end of like stir fries
or fried rice, because I didn'tthink it did have a high smoke
point so I didn't want it tolike get all crazy.
So it was always something Iadded at the very end heat off
mixing it, final mix a littlesesame oil, boom.
But uh yeah, apparently it hasa pretty high smoke point.
Speaker 2 (20:25):
So well, there's another oil that I use before
too.
Um, I've used the truffle oil,um, the truff band truffle oil.
Okay, I've been out of it for alittle bit because it's very
expensive.
Um, and when I use it, I use itsparingly, but it helps a lot,
and I need to get some morebecause I'm eating more
mushrooms and things and Ireally feel like that truffle
(20:47):
oil helps enhance the flavor ofmushrooms when you're sautéing
them and everything Okay, whichmakes sense right.
Speaker 1 (20:55):
Yeah, do those come in flavors too?
Those truffle oils, they might.
Yeah, the one, that too, thosetruffle oils, they might.
Yeah, the one that I have istruffle oil or something like
that.
Speaker 2 (21:05):
Yeah, I think they might do them in different ways,
but I just usually get the nota sponsor, or what have you the
truff brand or what have you?
That's the one that's mostreadily available.
Yeah, so I usually just getthat one, the plain one, and,
yeah, it works out really well.
Take your word for that.
Speaker 1 (21:22):
Take your word for that.
Speaker 2 (21:26):
Oh, there's one more that I think you and I have both
used before too, and that ispeanut oil.
Speaker 1 (21:32):
Oh sure, Peanut oil.
Speaker 2 (21:34):
Yeah, when you're deep frying a turkey.
Speaker 1 (21:36):
That's your, that's your go-to the peanut oil.
I've never purchased peanut oil, but I know I'm trying to think
.
Is it five guys uses peanut oil?
I think chick-fil-a might usepeanut oil yes if I'm not
mistaken and then sunflower oil.
Speaker 2 (21:54):
I use too, oh, sunflower oil interesting yeah
sunflower oil.
When I used to eat more popcorn, that was the one that I used
to make popcorn.
It seemed to pop the popcornreally well with sunflower oil.
Speaker 1 (22:08):
And would you top it?
Top the popcorn with that too,instead of like butter or
something or just cooking it?
Speaker 2 (22:15):
Yeah, Just well.
Yeah, I would top it with that,and then just a little bit of
salt.
Speaker 1 (22:18):
Oh, so you?
So you'd cook the popcorn in itand top it with the sunflower
oil, Mm-hmm.
Speaker 2 (22:25):
Yeah, just a little bit more.
Yeah, it didn't really have areal distinctive taste or
overwhelming taste or anythinglike that, so it was a pretty
good.
It worked out well.
I don't know why I tried it.
I think I had read somewherethat you know you could use that
oil, um, and I think it hasless saturated fats and all that
too.
(22:45):
But yeah, it works out reallywell for for popping popcorn.
Speaker 1 (22:50):
Yeah, it's.
It was funny kind of reading upon all the different oils and
and all oils are bad for you.
So some are slightly less worse, right, yeah, some, some are
awful for you and some are badfor you and the others are
probably still bad for you, butI guess go go with the one that
(23:12):
um fits your diet appropriately,right?
Yeah, thanks for listening toepisode 68 of Russian and cook.
Jeff, or can everybody followyou?
Speaker 2 (23:21):
You can follow me, jeff underscore, on air, on all
platforms.
Speaker 1 (23:25):
Awesome.
You can find me on TikTok andYouTube, cookingwithchris
underscore YT.
I'm starting my Burgers of theWeek episodes, jeff, yes, got
the first one recorded.
I think it's going to come outlike Thursday, okay.
So I was thinking the firstburger, right, it's gonna come
out like thursday, okay.
So I was thinking the firstburger, right, it should be like
a classic burger.
You know nothing too crazy, yes.
(23:47):
So I thought maybe a doublecheeseburger, oh, but I didn't
want it to be too basic either.
So I was thinking what would begood on a double cheeseburger.
So I thought bacon, right,there you go.
And then I thought, well, it'sa double cheeseburger.
So I thought, bacon, right,there you go.
And then I thought, well, it'sa double cheeseburger and it has
(24:07):
two patties.
Shouldn't it have two differentcheddars?
So I was like, okay, twodifferent cheddar.
And I'm like, well, if it's gottwo different cheddars and two
patties, it's got to have twodifferent kinds of bacon.
So I ended up going with thatJeff, it's the double bacon,
double cheeseburger.
I love that.
Speaker 2 (24:23):
Keep an eye out for that one.
Yeah, got to check that out.
Speaker 1 (24:28):
Links to all the Freshman Cook socials are in the
show notes and descriptionbelow.
Jeff, until next time, enjoywhat you eat.
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