What’s The Best Way To Cook Bacon?

Today, Josh and Nicole are breaking down the three methods of cooking bacon –crispy vs. burnt vs. floppy, and what their personal preference is for bacon!

0:00 Mr. Bacon’s Diagnosis
0:24 Introduction to Bacon
3:52 If You’re a Good Person, God Doesn’t Care What You Eat
5:20 Peameal Bacon
6:40 Canadian Bacon
7:12 Lardone Bacon
9:00 Guanciale Bacon & Curing
11:00 American Bacon & Being Millennials
14:30 Different Ways to Cook Bacon
22:12 Nicole’s Favorite Way to Eat Bacon
27:10 Josh’s Favorite Way to Eat Bacon
31:14 Opinions Are Like Casseroles
31:30 Josh Says Channel Weird
34:42 Eggs Benedict Tips & Five Spice Molasses Coffee
38:54 Does Food Taste Better When Someone Else Cooks It?

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Mr bacon I have your diagnosis a come on Doc give me the good news doc I need some good news I can’t handle another setback doc you’re cured this is a hot dog is a sandwich H do ketchup is a smoothie yeah I put ice in my cereal so what that makes no sense a hot dog is a sandwich a hot dog is a sandwich what Welcome to our podcast a hot dog is a sandwich the show we break down the world’s biggest food debates I’m your host Josh sh and I’m your host Dr Nicole an Dr Nico sound like a doctor Dr an if Dr Nicole anytime you have to put that before your name on some sort of podcast it just sounds like Dr Ruth no Dr Dr Ani not Dr Nicole okay yeah yeah Dr Ani sounds good but do you remember Dr Ruth in what she did yeah the little the little German lady that was a sex therapist that changed the face and the way Americans view sex through a unique lens she really did and I would be at home as like a 12-year-old learning all about sexual function and dysfunction from this old German woman on TV yeah and that was very exciting for mea Survivor did you know that Dr Ruth is a holocaust Survivor yeah and now she and all she talks about is scx that’s incredible that is the true uh American dream I agree I see I also would be a great sex therapist survive the Holocaust to come to America and talk to 12-year-old boys who are surreptitiously watching you talk to 12y you were watching it on television she Dr Ruth was talking to but anyways this about Dr Ruth it is about Dr Nicole making a pun about curing now curing is the process of covering meat in a salt or salt-based solution to change the protein structure and preserve it also giving a flavor Nicole you know what pork product is generally cured bacon bacon yeah you can also smoke bacon right yeah most so most American bacon is smoked when we’re talking about bacon right now we’re talking about the best way to eat consume cook all that with bacon sure cuz there are many different ways that people prefer cook people will go to a diner in they will request their bacon extra crispy they will request their bacon floppy and you kind of just eat it however it comes out cuz they ain’t got time for that in the back yeah sure sure but um bacon we got to define the terms cuz in America we are mostly talking about what’s called streaky bacon love streaky bacon I think streaky bacon is the purest form of bacon I agree and so streaky bacon is cut from the pork belly if you see a whole slap of pork belly typically how You’ get it in American butcher you imagine that slice very thin yeah lots of there’s a fat and skin yeah it’s almost like equal Hearts fat in meat probably say it’s almost it’s probably 6040 6040 whenever I’m looking at a pack of bacon from the store I think it’s gotten like throughout the years it’s gotten much fattier we’re we’re going through an epidemic of fatty bacon in America I mean I don’t think it’s an epidemic I think uh pork is just fattier than it was in the past right well yeah they’ve been so pork has been selectively bred to have leaner loins and fattier bellies well there you go which is really fascinating to me um but we’re talking about strey bacon there are other kinds of bacon Canadian pee meal bacon which is c yeah yeah yeah um PE meal bacon a traditional popular V Variety in the Toronto region of canat Tonto shout out to the six it’s made from porkloin like regular Canadian bacon but unique it’s wet cured and salty brine than rolled in crushed dried yellow peas or more commonly today in cornmeal you ever have pee meal bacon no but I I did I did I did we have it with Matty mat or did mat mat talk about it I think he just talked about it I don’t think I’ve ever consumed no it’s a very cool very weird product cuz you you get like the pee meal or the cornmeal on the outside like absorbs some of the moisture and it kind of pleasant I really like it and they’ll do like pea meal bacon and butter sandwiches on like a baguette oh that sounds okay see like that makes sense to me like hamon bur and sandwiches like that oh hamon jambon oh did I say hamon hamon yeah that’s hamon my dad called me the other day cuz uh one time I told him I’d bring him hamon after a fancy fast food episode and then he’s like bub where’s the hamon and I said that was like a year and a half ago how do you remember that so Random does your dad eat hon my dad eats whatever dude the first time I ate Pudo was with my the first time I ever had anything pork related was with my dad when my mom went um overseas that’s so funny yeah I was 14 years old and he took me to an Italian restaurant and the first thing I ate was Pudo and melon and it changed my life I love that my dad yeah yeah my dad’s like it’s okay I’m a rabbi it’s fine no he’s not I I love people who grew up within like a certain religion or culture that doesn’t eat something and they’re not like opposed to eating it but they just didn’t grow up with it so they kind of don’t no like um some of my best friends who are Indian like aren’t vegetarian but they just like still don’t really mess with beef sure like deep he’s just like I don’t a steak does nothing for me I didn’t grow up eating beef at all and I’ve eaten it and I’ve tried it and like it’s just not great he’ll mess around with like Bea or something something shredded this is just a tough chewy like why do we want I don’t want this funny my dad was always like listen if you’re a good person God doesn’t care what you eat and I’m like I believe that a th% dad uh Julia’s mom called us the other day and just goes I ate a pork chop for the first time like how do you like it yeah not very good not going to do it again great but you did it didn’t grow up eating porks never was exposed to it okay sorry PE meal bacon does the does the does the cornmeal on the outside get crispy uh no no it kind of stays wet and so when we’re talking about crispy versus floppy bacon a lot of these products like don’t get super crispy uh Irish bacon rashers is that back bacon is rashers back bacon do they call it back bacon as well I don’t whenever we buy it for I keep alluding to the cooking show we also work on shout out mythical kitchen subscribe on YouTube whenever we make English breakfasts for people we’ve had a few on the show we always purchase this huge kit that’s called the the full English breakfast oh really wait I didn’t even know that yeah oh really we and it comes like frozen solid and there’s a section called back bacon oh look yeah yeah oh yeah r shirs are back bacon but this is also coming from the loin right yeah so it’s okay so it’s the loin but with the like fat attached to it sure this does not get crispy interesting it crispy it does have a beautiful texture though I will say I I fully agree with you um I’m a fan you get like the meatiness and then you also get some of that crispy fat at the tail end just a little bit of it yeah yeah you have to whenever you cook it um a lot of the times the bacon kind of uh cups almost like baloney so what I like to do is I like to put like a weight on it or I like to cut a little X in it to make sure that it lays flat or I just put my spatula down really really hard on it to make sure it gets cooked and seared evenly interesting and then we got Canadian bacon which many people have pointed out that Real Canadian bacon is peal bacon but what we grow up with Canadian bacon is coins effective yeah it looks like ham but it’s cut from the loin the ham is an actual part of the pig that comes from the back hawk ham is leg H top of the butt ham is butt ham is but pork butt is shoulder butt is shoulder ham his butt ham his butt sounds like a riddle sounds like this is what you had to use to get Moria um to face the Bal Rog but then we get into the actual crispy kinds of bacon that sort of exist around the world um lardon I like them lardone are French I a huge fan of lardone lardone you take slab bacon which is unsliced cured smoked pork belly cut it into cubes and then probably the best bacon product around the world gual well I don’t actually think it’s cubes I think the shape is called lardone right yeah it’s um it’s like a it’s like a rectangle it’s like an obelisk it’s a yeah yeah sure a rectangular prism sure sure yes yes I like I love there’s nothing I love more I’m so French I love a l i love a I love a fris lardone salad oh and you have your expresso after you smoke a cigarette you walk in your little how you say in English scarf scarf you wrap your scarf when it is called the scarf sh scar scet shet is that a oh wait wa wait wait hat shet we go to the cafe we take our lunch from like 100 p.m. to like 4:30 p.m. and we drink wine we drink another wine have a l we drink an espresso smoke a cigarette SC shet means sweetie walk back to work before work it is about 5 5:30 do about half hours do about 1 half hours work hour one half hours work go home go make to our mistress our mistress this is so mean I want to go Josh I think we should go on a trip to France I think I’m cut out for French Countryside lifestyle I never said me to go to the countryside I want to go to the country I want to go to Paris and I want to get you a whole new wardrobe that’d be super oh I don’t think parisians make clothes to fit people who were built like me I do have a pretty uniquely American build that’s not true if being I I don’t know you act like they don’t have tailor in France they have I’m sure they have tailers in France I just you know I’m kind of like a a wide-bodied uh corn Eater over here uh gual gual is probably the best form of bacon right it’s so so that’s is it it’s not always smoked is it Guan chali smoked no Guan chal is generally not smoked but it is cured and so curing when we’re talking about what the best way to cook bacon is curing is really an endemic part of it because that’s what allows the fat to get crispy absolutely if you ever had something like a uh I ate a bunch of solo the other day you ate solo I ate solo I went to a ccasian restaurant in the in Philly in the Reading Terminal Market no way they they call themselves like Georgian but it’s a lot of cirian food I just learned about cirian cirian people a year ago when I met a friend who went to a cirian wedding and I’m like oh funny I’ve never heard of that ethnic group before are you sure it’s ccasian and it’s not like um Caucasian or something else and they’re like no no ccasian and I googled it what an interesting like ethnic group I had no idea it existed I got a cirian buddy man I was hanging out with him this weekend yeah yeah and they and but they they Market the the restaurant as Georgian they Market as Georgian and they they like Georgian bread and cheese boats Kali yeah kapuri they’re serving kapuri Kali um but they’re also serving much like salads and sauces from that region and you could just add solo which is cured pork fat that is then sliced um in a way that you couldn’t sort of otherwise slice fat fat and you take that cold cured pork fat and you put it on the hot cheesy eggy it’s so pleasant my God absolutely delicious so when you take uh bacon back bacon or even Guan chal is from the Jaw ja J the J gual guancha means jow I believe yeah see gual JS that’s interesting yeah I love Guan chali also we’ve gotten Guan chali before that’s also seasoned with like black pepper and garlic before it’s quite delish and Guan chal is the pork product that you would typically use in carbon spaghetti Alam butin Alam Bas and like it doesn’t taste right with American big but today Nicole we’re mostly going to be about good oldfashioned American streaky bacon the kind you’re getting at the denies well that’s so hard to say you know I used to be a huge fan of bacon I really did enjoy the flavor the art of cooking it but now in my in my 30-year-old age I think I’ve turned a corner and I’ve become more of a sausage person like in the mornings she’s in her sausage Queen era slay girl I don’t know what it is I I think there’s so I I enjoyed the flavor of bacon I almost find it too salt Y and too fatty to enjoy with sausage it’s more emulsified it tastes better to me you can put more stuff on it yeah more spices more opportunity to play I agree and I don’t know if that makes me a better person or not but feel like it does I think it does we tell you I’ll tell you what we are um sort of hurdling forth past the bacon era cuz we cuz whenever we were like growing up like bacon was like it it was the food like that YouTube show Epic Meal Time bacon strip bacon CHS bacon STS I had that t-shirt yeah like it was it was everywhere you couldn’t like turn your head and look at a place that didn’t have bacon somewhere on the menu oh my God you’d spit on the street you’d hit a slice of bacon spitting on the street is illegal don’t do that um Singapore right we are right now in the mood yeah don’t yeah don’t don’t go to Singapore and do anything really um go eat the food with the Hawker markets um don’t like Jesus do not bring gummies in um but anyways we are producing an episode right now in mythical kitchen where we just had the idea of Boomer versus Millennial vers gen Z cooking right and we decided that we wanted uh we have a lovely Boomer Chef coming in shout out Patrick Q right um he was born just on the tail end of boomerism um and we want everybody to cook with the ingredients that signifies their generation sure and so we’re talking to Patrick and he was like kiwi and we’re like what are you talking about he’s like no no hear me out like this is when you know uh America had like annexed Hawaii and like after World War II g. had traveled all around these exotic fruits are very popular and he’s like chefs were like making like chicken frea with like glazed kiwi just thrown on top random and he’s like I think I can actually make it good so his is kiwi and I was thinking about mine as a millennial the only ingredient I could come up with is bacon I mean avocado is also big kale Tomatoes was also big sundried Tomatoes I feel like is a very Gen X ingredient you know like raspberry vinegret we’re Millennials dude I always forget I’m really bad at remembering what I fall in what category we fall into I feel like bacon is the defining Millennium ingredient and it like lines up with the internet culture that we grow up in you heard the phrase like epic bacon moment no if you heard the phrase epic bacon moment it’s this like farsal phrase to describe this style that everybody spoke in on the internet and the kind of memes people share the type of content yeah the Epic like the Chuck Norris humor remember the Chuck Norris things it was like when Chuck Norris does a doesn’t do a push-up he pushes the Earth down or something stupid but oh yeah okay I see I see I see ien has cheeseburger iin has cheeseburger and that cheeseburger has bacon on it so we’re kind of at the tail end of bacon but now I think we have post bacon era Clarity yeah that’s hence the sausage hence the sausage a sausage no no no um bacon what we’re talking about fine let me think the best way to actually cook it we’re talking about crispy bacon floppy bacon where on the Continuum between Nicole what is your ideal thickness cook flavor profile what is the best way to create bacon so I’ve had a few bacon experiences that really um um Define me as a person I would say one I will bring up is I used to work at a chocolate store and they were known for bringing bacon and chocolate to the world like that was their MMO like that’s their popular we had a very famous bacon chocolate bar what year is this I don’t know when did I work at a chocolate store I was 19 years old you’re born in what’ 93 93 2012 2012 that’s accurate this is Peak epic bacon moment era yeah yeah 2011 this was before I went to culinary you made an epic bacon moment I did it’s incredible um so we worked at a place and they were known for their bacon chocolate bars and I remember learning how to make bacon properly cuz I was like oh we just throw in a pan and cook it they’re like no no no the best expression of bacon is as follows oven 400° you put it on a sheet pan with a Sil Pat mat and then you bake it for 20 minutes on for 10 minutes on one side open it flip it over rotate the sheet pan cook it for another 20 minutes lift it up put it on a cooling rack let it cool that’s how I learned how to make bacon and I truly do think it’s the best way because it comes out super straight super beautiful which is great for plating it sits really nicely on sandwiches or baked goods or whatever Stacks really well delicious and it looks like TV bacon but the thing is it doesn’t have those waves those waves are very iconic it’s more straight but I do it gave this this beautiful shaty like crunch it had a little bit of chew to it I thought it was perfect uh the shattering crunch is something that a lot of people like want in bacon it’s something I’ve never been a big fan of I talk about defining bacon moments God this is such an era of time that we live through and we get to tell our grandchildren and their grandchildren about it it’s incredible probably going tell them I went to this event called koson 555 everybody five different chefs they pair up with five different farmers and five different Heritage breed pigs that’s cool really sick event but like Peak liquor and lard era and then all these liquor companies sponsored it I I think I went with a fake ID when I was 19 or 20 years old with my brother to the first one don’t do that kids fake ID is it’s bad don’t I wasn’t using it to like go do drugs at a club I was using it to go to a really cool Heritage pork Festival um you’re not like other guys yeah to get allowed in there um but I remember at all these tables they had mason jars another form oh ballon Ball mason jars filled with candied bacon but it was that very like shattering crunch kind of caramelly brown sugar on the outside and I remember eating at that time just going like this is a moment in time um but then now I eat bacon like that and it it doesn’t do a ton for me yeah candied bacon was a really really big thing that we grew up with it really was so insane I did we ever actually like like do you like candied bacon now when I think about it no I mean back then I thought it was the most Innovative cool thing like sweet wo incredible and it was so good you could make it spicy you could make it Savory it was cool balsamic on it well we used to dip it in chocolate and then and then let it Harden do you like your bacon whenever it’s like room temper cold and just like you munch on it or do you need it warm uh it’s it depends what I’m eating eating it with that’s very CU like Room Tent bacon um I also remember going to a restaurant and they had God God they called it a deconstructed Caesar salad I love we are but it wasn’t even a Caesar salad it was like a grilled piece of Roma that was hot and wet and they put this single cold very heavily baked rendered hard piece of bacon on it but it was so thick because thick cut bacon was all the rage back then this just us complaining about bacon at this point I I do still love bacon to be clear but it was this thick cut bacon that they like rendered in the oven like you’re talking about so it looked very straight and they put it on there and it was so hard because it’s this Paradox of the better quality bacon is thick cut and doesn’t have a lot of fat yeah that’s what we were but when you are trying to make that crispy the fat is the thing that gets crispy you don’t want crispy meat that’s what these new Keto Chicken are and they are weird I don’t like them I don’t them pork rind yeah pork rinds they got they they do a good job I will say one of my favorite ways I ate bacon was I was uh I had a friend named Harrison great friend of mine we went to culinary school together and we’ve like gone through es and flows of like different jobs and stuff but we always intersect at random times so I was dating this guy that lived in Santa Monica but he worked at my friend Harrison worked at the Rose in Venice do you know that restaurant love yeah it was great and he was like yeah come on over like we’re I’m going to like have you and your new guy and like just come sit at the chef table we’ll hang out I’m like Okay cool so we ordered a bunch of stuff it was great it was great we drank it was great it was great and then he brought out this dish and it was slab bacon that was cooked it was like so beautiful it was I want to say the thickness of my pinky in terms of thickness so it was almost just like a slab of pork belly but they they advertised it as bacon and it was so beautifully gelatinous but it was crisp on the outside so I think what they did is they soused it and then they finished it in a pan and got it nice and crispy and let me tell you it was served with a side of mustard like four different kinds of mustard it was one of the most delicious bacon experiences I have ever had and to this day I’ve never had bacon so incredible do you even call that bacon though cuz I know the SL like that’s pork belly right I mean smoked and cured bacon is pork belly it’s just thinner but like this is past thick cut bacon it’s like the difference between a steak and a roast the difference between a steak and a roast is simply the yeah and the way it’s cooked right the way it’s cooked like you would never like braze bacon cuz I agree I you can braze bacon I mean one of the best things in the world is collard greens with uh braided bacon sure but the bacon isn’t the star of that right like the bacon is there to flavor the collard greens which is maybe the best way to use bacon okay you know but you would never Ser you know going in W Diner getting a side of bacon with the eggs like they’ll never be like you want to like crispy chewy or brazed you know what I mean well yeah that’s yeah cuz who’s going to break well this is a fine this is a fine dining restaurant this a fine dining establishment of course they’re going to do things a little bit Topsy Turvy that’s how they make their money I don’t even know if I could call that bacon though in the same way that I couldn’t call a New York or that I couldn’t call like a chateau bonda steak okay marketed as a steak on the menu a shatow Brion I don’t know probably not I feel like yeah you probably could see it under a stake shatow Brion for people that don’t know it’s this French it’s like the whole loin the whole beef loin that’s like roasted um it maybe my favorite had in a long time I don’t even remember what it looks like I just I just love uh wet soing meat this is this is the thing for me now I think I’ve been over crisp ified so now the point where I want my bacon like quite chewy I like it chewy too now and I don’t want it baked anymore I don’t want I know that’s the best way to evenly cook bacon etc etc but if I don’t want the crispiness right I’m there for like a little bit of burn a little bit of crisp and then yielding to that wavy chew of just chewable fat like let’s get back to chewing our food you know what I mean a little bit of life in it don’t bake all the moisture out of it doesn’t have to be shattering the crispy why is crispy just the sort of uh antithesis to soggy which is bad let’s lean into soggy let’s braise our bacon I don’t know I mean I do at this point in my life I do like a little chew to my bacon but there’s something so satisfying about looking at a piece of bacon and it just stands right you know what I mean and you just all you do is just crack it’s so easy to crack and it’s so much easier to eat with the chewy bacon with the eggs and the toast I feel like there is potential for it to be a little bit lost in the sauce how do you eat bacon with eggs what is the function of bacon on CU that’s what we’re mostly talking about here and we also have some data right this is a survey from Yuga about 1300 people uh we’re surveyed 37% of people prefer quote somewhat crispy 34% preferred very crispy that is the top end only 4% preferred quote unquote chewy bacon it’s us that’s this guy and then 16% at somewhat chewy but how are you functioning with a plate of bacon and eggs I barely I barely even do it anymore Josh same I’m going to tell you the truth if I go to a diner I’m getting a chili cheese omelette yeah oh my God yeah oh my God yeah I just had that the last I went I was coming back from LAX and I went to pans oh really yeah and CH cheese I think I got a chili cheese omelette that’s so funny um but let me try to think back in my well whenever I eat bacon I’m typically at a um Hotel Continental breakfast ah yes so that bacon also it’s varying factors of like SOG anyways and it’s powdered eggs so let me think I scoop a plate of hash browns I I scoop a plate of eggs if there’s a guy making omelets I’ll probably get I’ll probably put the scrambled eggs aside and get an omelette with onions tomatoes and goat cheese and then he rolls it all up and then I will get two sausage links and I will get probably three pieces of bacon the bacon what I typically do is I sit down I eat the bacon I eat one piece of bacon first oh interesting the second thing I do is I take a piece of The Omelette and then I put it with the bacon and I eat that and then I take the sausages finish the sausages and then I just eat it all together so yeah I like my bacon on the side I don’t like it in my omelette so your bacon doesn’t like interact with anything there cuz if you put bacon in an omelet like it sort of steams and it doesn’t you can’t even get it crispy yeah I don’t like bacon in my omelette interesting I when I have bacon on the what I do is I tear off a piece of it and then I use it like a roti and I use that to scoop up my eggs so your bacon is so floppy that you can use it like a roe correct absolutely not like a Bard not like a Bard not crispy but like a Roy you know and I’m scooping it interesting really yeah yeah because I want the bacon to flavor the eggs and I don’t want it crisp I don’t want to scoop it this is you making it at home anywhere I go I make it at home I go to a a then’s an IHOP I go to a Barney Beanery and get you say do you say make the bacon that crispy yes huh I will say bacon medium rare I don’t know for me I like but for in a BLT in a BLT it has to be crispy BL no disagree what I disagree if you’re toasting your bread it does not have to be crispy you’re not toasting your bread it might work to be crispy that’s just cuz you need one crispy component oh my God you’re so right I want some meaty floppy chewy bacon also you ever make a turkey bacon BLT never in my life what I don’t I eat a i a BL let me tell you something about me yeah once a year I eat a BLT once a year and I feel so good when I eat it and I’m like I could never replicate this 364 days the rest of the year and let me tell you what I do I take white bread I cut the crust off I put man shut up I put mayonnaise on it I get my tomatoes I cut them and I season them I take lettuce typically ice no not Iceberg what do it one romaine hearts and I just why are you looking at me like that it should be Iceberg no it shouldn’t absolutely I remains too bit go on I’m I’m interrupting and I’m being incredibly rude and Trish or or bib or Bib and then I just and I get my bacon so crispy but not to the point that it’s like disgusting but like crispy and hot and then I just eat it and I just e and that’s good a toast the inside of the bread only put mayonnaise on that season the tomatoes big wedge of Iceberg we’re not talking about shredd us we’re talking about just like cut off a fillet of iceberg lettuce put that on there floppy hot greasy bacon smash that down just soak up can you tell can I tell you something I don’t like about the way you cook yeah go I don’t like how you toast the out the other side of the bread why like I don’t I don’t get it like you do that all the time you also did that in a video about grilled cheese and Gordon Ramsay absolutely like smoked you what do you mean he absolutely smoked me I smoked him no I we got so much earned media value off of that little controversy I hate let me tell you I hate the way that you toast your your bread for cheese on both sides oh I stopped doing that if I’m being honest that’s what I I don’t like that about you I know but I do it for BLTs because I think you need something to catch cuz when you’re salting Tomatoes it’s drawing moisture out Iceberg going to have some moisture my Bacon’s going to be greasy put a layer of mayonnaise on there it creates another protective beer but then then that toast also helps remember bacon weaves oh my God I we did one in the cookbook do you remember that that was crazy can I tell you my favorite application of bacon now is it bacon weaves no no the bacon weave it’s listen we made a bacon ice cream sandwich in the cookbook was so good it’s good it’s like delicious it’s fun the bacon when you get it that sort of crispy and rendered it freezes really well so and it’s a fun time would I eat that over like a cookies and cream ice cream sandwich probably not no um but my favorite thing to do with bacon this took me a while to realize in perfecting my breakfast burrito game M cuz I used to be like bacon over sausage in a breakfast burrito all day tereso is its own Beast that like if I got for I’ll get don’t love steak and egg breakfast burritos cuz I need the meat to have breakfast burritos need the meat to have a flavor I need it to be a the meat yeah my favorite thing to do with bacon now I used to like I would chop it up I would render it almost like lardons i’ mix it with the eggs don’t like that cuz then it steams I would chop it up leave it on the side don’t love that because it doesn’t mix into the other things I would leave it in whole strips I think that’s kind of an abomination in breakfast burrito I’ve had great breakfast Bros do that pull out kind of pulls out um my favorite thing to do now is I render it in a pan chop it up like pretty finely almost like lardons but it’s just American bacon and then in the fat I’ll take whatever salsa I have that’s going in there my current favorite Kasa Martinez Chipotle salsa and I will drop that in the pan with the bacon fat and do like a quick braze on the bacon okay interesting in the salsa so it doesn’t get crispy but you’re getting all that Smoky Pork flavor in The Chew so interesting I thought you I thought you were antira no quick bra I’m Pro quick bra quick bra is an oxymoron like jumbo shrimp jumbo shrimp is not an oxymoron they the animals called a shrimp and they are very large there’s no a quick Brae is is is BS no I actually agree with you but whatever I’m doing to it that’s what I like to do I don’t know what to call it you’re cooking it but I’m cooking it in in a little bit liquid but but you get like bacon to me is best when it’s acting as a condiment right yeah in accent unless you’re doing a big old thing of slab bacon with the mustard that sounds so good but to me I don’t need that crispy texture on it and so I just want all that Smoky flavor in the pork Tow and then when that mixes with a salsa and you put that with like the eggs and cheese and potatoes in there oh that is the best way to cook bacon George Foreman grill oh yeah I love George forening my bacon so good I dude we need to make we need to make a grill a like a Josh Sherer Grill yeah I I should legally Chang my name to George Foreman though no no no are you sure there’s too many George foremans in the it can be like the number his son name George as well yeah and then his daughter Freda I believe Freda should Georgette Freda Foreman could have been Georgette whether you like it floppy or crispy or even microwaved this Spork team has found the best brands of bacon you can buy head to spark.com and search bacon to find all of their bacon ranking I just got back from Japan and let me tell you Rosetta Stone helped me so so much being in a foreign country for 2 weeks could have been tough but having an understanding of the language helped me and my husband navigate all around the country especially at restaurants I was able to ask for things like Mizu or Gohan kudasai if you know you know with ease and confidence Ros Retta stone is the most trusted language learning program available on desktop or as an app and it truly immerses you in the language you want to learn and right now they’re offering a lifetime membership with access to all 25 languages for 50% off Rosetta Stone has been a trusted expert for 30 years with millions of users which makes sense because they offer so many languages and you can switch between languages at any time it also gives you feedback on your pronunciation with its built-in true accent feature if you screw up you can try again so you can be sure to get it right Rosetta Stone is convenient to use and right now they’re offering a lifetime membership for 50% off that’s a steal don’t put off learning that language there’s no better time than right now to get started for a very limited time a hot dog is a sandwich listeners can get Rosetta Stone’s lifetime membership for 50% off visit rosettastone.com hotdog that’s 50% off unlimited access to 25 language courses for the rest of your life red your 50% off at rosettastone.com hotdog today well all right Nicole we’ve heard what you and I have to say now it’s time to find out what other wack idas are rattling out there in the universe time for a segment we call opinions are like casseroll you were spelling it out on the table like kids at the spelling be no my table’s wet but I didn’t drink anything I don’t think that was Green [Music] hello my name is Lauren I’m from outside of Philly Gober go long time listener love mythical kitchen been here since the beginning is nobody gonna talk about how Josh says the word channel channel I know it’s like South African Grandma but nobody talks about it and I just that’s all love show love you love you Josh Nicole and everybody in the medical kitchen bye oh my God we bullied Jos actively about his pronunciation of Channel Josh it’s not channel it’s Channel I’d say CH Channel Josh it’s your accent chel can I tell you can I tell you something I have an accent too I say certain words weird it’s fine you have an accent and you say Channel thank you so much for bringing it up and bringing it to the light you know we’ve been telling you for years you say it wrong but you don’t care because you just want to be yourself and Jos I’m not going to judge you you say it weird you say it wrong but we still love you hold on but you’re saying like Channel yeah welcome to my YouTube channel welcome to my YouTube channel channel channel why what what is going on if there are any uh people who understand like American Regional accents or where this might come from because I don’t think it’s South African side of me I don’t think that hit me but like my dad having this like weird kind of allent town pseudo Philly okay accent I think said some things kind of weird like I I grew up hearing water and I never said you say bag or bag I say bag I say bag it’s like a flattening I don’t get like like yeah bag like I knew a girl from Minneapolis that said do you need a bag with that bag yeah but I say like do you need a I think it’s a very flat bag bag almost like b or bag bought bag the other day I bought a bag the other day I bought a bag the other day I gu say hit bag uh I bought a bag but I I it didn’t go on my channel channel oh it feels gross my channel YouTube channel why do you say it’s it’s it’s a CH it’s like it’s like c h u n n a l you say Chunnel I am so and the channel is I believe an underwater it’s the English Channel English Channel tunnel you say Channel chel you say welcome to the channel I say channel channel no you need to no you what do you mean I need to this is my accent this is how I talk no no no you have a there’s a there’s a random u in it you say it’s like it’s like instead of saying inste say in instead of saying look at me look at me it’s speech therapy channel channel welcome to my YouTube channel not channel channel no it’s my yoube channel it’s channel it’s channel it’s not Channel see you’re going underneath you’re going channel YouTube channel that’s suck dude it’s my channel like do you think it’s a SoCal thing that I that I have weirdly Maggie how do you say channel channel channel say it again channel channel no you’re forcing it Channel say welcome to my YouTube channel welcome to my YouTube channel damn it welcome to my YouTube channel I’ll change for you go Birds Josh don’t change who you are but you if you want I can do some speech therapy exercises with don’t want to P La I already have to do so much physical therapy for my back I can’t handle speech therapy for my channel this is the best opinion oh God brutal hi Nicole hi Jos this is Bria up Bri calling from Massachusetts go socks masshole go socks baby Johnny Damon he’s to say something a suggestion and a thing I don’t like um I hate ha eggs benedict I like every part of of the eggs benedict separately uh a all great ingredients to me it tastes like what a hangover fart smells like and I find it repulsive um it’s the most massal thing to say tell me why I’m wrong tell me what’s so good about it I’ll tell you uh but also if you want a little a little sneaky hint a tip okay give a TI um in your morning coffee it only works with hot coffee make a syrup out of like um like a molasses like a regular molasses of black strap or um date molasses put some Five Spice in there and have a freaking five spice cup of coffee okay byebye tastes like a hangover fat I love I love the second opinion a lot I think the first one you you are probably just going to brunch when you’re hung over and you like are seeing corating it yeah correlating it to hangle with fats because I can’t I do agree that when EG Benedict was created which I actually don’t know much about the origin of it either but when it was created it was at a time where you could just stack four somewhat common ingredients on each other and name it and it became a worldwide sensation I love we’re sort of past that in society which I and I don’t know if OS it was Del monicos no SP apparently apparently no spit uh and I don’t think we’re at that point in society and I don’t even know that the things on eggs benedict are the perfect combination of things I love Holland sauce I love Poached Eggs love it I love English muffins like that’s it for me but I fully understand it’s it’s a bit non searial I’m the opposite I don’t love um I mean I love Holland days but I don’t necessarily love Poached Eggs I don’t necessarily love Canadian bacon or even English muffins but them all together I love also uh EG Benedict was always the dish I would make to impress boys yeah never made it for my husband though oh isn’t that crazy and yet you’re he’s the one who stayed he’s the exactly and I fear if I ever make him ex Benedict he will leave seems like you should work that out will never so I will never make it for him but I will make I will make him like eggs with holl days but I will never actually do the stack because if he does he will walk out on me and I don’t have the emotional um strength to address it David I love you I know you’re watching Maggie I’m uncomfortable now so what you’re really doing is adding like brown sugar to your coffee right because the Molasses syrup yeah molasses is what makes brown sugar I’m totally kidding by the way am I you’ll never know the truth unless you read body language I do like the second opinion a lot that’s a good one it almost reminds me of like hawaj the yeny spice blend true I’ve had that in coffee that’s really nice I’ve never had it in coffee what are the five spices in five spice oh oh star Anis cinnamon white pepper is it white pepper but yeah I’m just going to say it is okay uh fennel I know fennel is in there fennel that’s no that’s a stares you’re tasting swear to G it’s fennel Magie what are the five spices in five spice clove Star Cinnamon Sichuan peppercorns fennel seeds you were right yeah uh clove is the one we’re missing but yeah those are all like good things in coffee arounds you a little bit almost like a masala chai or like a or like a sweet chili or like a chili hot chocolate chili yeah Mexican hot chocolate chipotle there that’s fun that’s that’s a good I love the vibe um eat more eggs B don’t be a baby maybe put salmon on maybe instead of uh Canadian bacon maybe you just have salmon on it have a salmon Benedict I think I just want a wet sausage sandwich I like mles I MC griddles is like two are profane you’re disgusting offend God it is an offense to God and you don’t come to Boston and you offend the father hi Nicole and Josh I love the my mythical kitchen um I wanted to throw something out there my mom has always said uh food tastes always so much better when you’re not the one that has to cook it um in reality she barely Seasons her food we’re talking salt pepper parsley that’s about it um but it makes me wonder like if my partner were to make one of my meals the exact same way as if I had would I think it tastes better if I didn’t have to cook it just want to know yourself on that all right thanks bye yes what what I was just talking about this with with uh PA Colby yesterday what is he saying so we were talking about the phenomenon of cooking for fun at home or even just cooking a dinner and then sitting down and like being a little bit disgusted by it it’s almost like a postpartum depression for finishing I see that sometimes yeah and for me I think there’s a bit of a scientific reason I think there’s a bit of an emotional reason scientific reason if you are tasting throughout right like nothing tastes better than you dreaming about say a hamburger and then finally you get the finished bite and you’re hungry and you know maybe you’ve had half a beer and then finally that taste hits your mouth but if you’ve been tasting the meat periodically throughout it you’re like overexposing your palette a little bit it’s like how you get nose blind to smells it smelled like fish in my office yesterday and after five minutes I didn’t notice it people walked in they just went H and we still don’t know where the smell was coming from nose blindness is a thing yeah and so I think that’s part of it I don’t know I mean if you’re like the sole cook of the house if I feel like you don’t have an an option you know what I mean what what are you laughing there always an option Nicole what take out no but I’m I’m saying like this is a this is more a thought experiment what is I don’t get it thought experiment say again if you and David were to make the same plate of spaghetti I know David don’t we would not well no I know but this is that’s what the thought experiment is you have to put yourself on hypothetical if he made it with the same ingredients or say you just didn’t cook it cuz I think that’s what this is about what and you sat down and just a plate of spaghetti was served to you with that taste better than the same exact spaghetti that you cooked no why not because I’m the better cook they’re the same cook in this what do you mean I’m saying it’s the same plate of spaghetti or okay you’ve seen how could it be the same it’s two different people thought experiment this is how philosophy Works have you seen um I didn’t do really well in philosophy have you seen Seance no do you know the plot no God dang it they okay so imagine oh they take his braid and half of it’s at work and half of it his get a little hairy what if yes wa it’s mostly a thought experiment what if you could sort of Amnesia cooking you out right so you don’t remember cooking it and you don’t remember tasting any of go to the doctor you’re God dang it wait this is going to work come on give me some it’s going to work so you don’t remember tasting it and then you sit down and then the U that’s eating the spaghetti let’s call that UA doesn’t remember you be who cooked the spaghetti whereas in the other control group you have ua1 and ua2 which youu enjoyed the spaghetti more A1 or U so there’s four of me in so far as you’re a different person in spacio temporal context yes Nicole from an hour ago is another person than Nicole now but that’s so not true what do you mean I’m the same person Nico do you like spaghetti I love spaghetti oh that’s great Nicole loves spaghetti no I really no no no stop I really want to get this I really want to get this started from the beginning close your laptop okay okay hold on okay go there are two bowls of spaghetti that ex okay here I I I’m a visual learn bowls of spaghetti I’m a visual learn okay two bowls of spaghetti they both have 100 G pasta cooked at exactly 11 minutes rinsed ala Al Dente they are both cooked in 1/4 cup of olive oil with 1/2 cup of half cherry tomatoes a half teaspoon of minced garlic and then basil to finish seasoned with salt okay one of those bowls of pasta is sitting freshly out of the pan into a bowl as you walk into your home coming home from work okay the other bowl of pasta has been cooked by you and you have tasted the sauce with the noodles twice to ensure seasoning and then you sit down with that bowl that you have just cooked M which bowl is going to be more enjoyable the one that was waiting for you when you got home or the one that you had just cooked oh the one that I just cooked why is that going to be more enjoyable because it’s fresher and hotter no it’s not fresher and hotter the bowl that you came into was just as fresh and hot the time that it took you said I went to walk from the kitchen to the kitchen the time that took you to walk from the kitchen to your dining room table is equidistant to the amount that it took for you to go from the front door to the table both trains Nicole leaving from Chicago and Los Angeles are converging in De Moine at the same speed at the same time okay okay you are reaching the bowl at the same exact time okay oh okay okay so another so Nicole and so okay so I’m currently split into two people and there’s one Nicole that was cooking and one Nicole that was at work yes and then David is the other Bowl what David made the other bowl of pasta nobody made it a robot made it a robot made it that used the exact specifications that you made it oh okay okay and I taste it wouldn’t make a difference okay all we found the answer and that not thank you so much for sto by a hot dog no no no it wouldn’t make a difference why would it make if it’s exactly the same was a difference I just explained why it would make a difference like 5 minutes ago I was talking about how you sort of get nose blind to Aromas and you’re standing over the you’re tting things and you res the things and it was it was a metaphor for postpartum depression megy did you get it yeah but I see both of your points right in the comments who’s who’s right is me I’m right so it’s called the brain in a box theorem right it’s like are you your Consciousness are you your continuity of memory are you the meat sack that is surrounding your bones I already told you I believe in cartisian dualism God damn it Josh keep up thank you so much for stopping by a hot dog the sandwich we got new episodes for you every Wednesday wherever get your podcast we got new episodes out on YouTube on Sundays yeah and if you want to be featured on opinions or casserol hit us up at 833 dogod one and if you want to see more mythical kitchen we got a great YouTube channel out there uh we also have many other tunels um for the podcast uh other social channels that we can follow go over to the Tik Tok our Instagram our Instagram chal is also really fantastic we’ll see you next time [Music]