Olive Garden vs. Buca Di Beppo ft. Angela Giarratana
52:58 Share

This, this, this, this is Mythical. Okay, let's take a poll. How weird does it feel to be called someone's fiancé? Right? The first time you hear it, you do like a double take. Your heart kind of flutters, and before you know it, you go from, "'Let's just enjoy this moment," to, "'We're planning a fall wedding.'"

That's where Zola comes in. Zola has everything you need to plan your wedding in one place and have fun along the way. From free planning tools like a budget tracker, super necessary, and website, to a venue and vendor discovery tool that matches you with your dream team, everything on Zola is designed to make your wedding journey as easy as possible. And with invites that can be completely customized and a wedding registry packed with gifts you actually want.

Zola takes you from save our date to thanks so much without breaking a sweat. From getting engaged to getting married, Zola has everything you need to plan your wedding in one place. Start planning at Zola.com. That's Z-O-L-A dot com. Happy wedding. Yeah, sure thing.

Hey, you sold that car yet? Yeah, sold it to Carvana. Oh, I thought you were selling to that guy. The guy who wanted to pay me in foreign currency, no interest over 36 months? Yeah, no.

Carvana gave me an offer in minutes, picked it up and paid me on the spot. It was so convenient. Just like that. Yeah. No hassle. None. That is super convenient. Sell your car to Carvana and swap hassle for convenience. Pick up fees may apply. You know what they say. When you're here, you're family. You know what they should say. Let's go to Bucca di Beppo instead. And I'm just here for the free chicken parm.

This is a hot dog is a sandwich. 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 Scherer. And I'm your host, Nicole Inaiti. And today we are joined by actress, singer, and member of Smosh, Angela Jaritana. Thank you! How did I do on the Jaritana of it all? I think you did fine. I think I've heard my dad says Garitana. Mm-mm.

My mom says Geritana. Everyone says their own version. Right, right, right. We did not only ask you here to eat all of this deliciously authentic Italian food from Olive Garden and a bocca di beppo because you are Italian, but you do exude a certain amount of Italian-ness. Thank you so much. But it's very funny that I think I exude this type of Italian-ness, which isn't real Italy. It's corporate Italy.

America, affordable Italian food. - Our favorite. - Okay, so Olive Garden definitely, I mean both are, this is a very specific lens through which to view the thousands of years of history of Italy, right? But the founder of Bucca di Beppo actually did that very, very intentionally.

where he was like, this is the culture I grew up with. I grew up with, you know, the Frank Sinatra version of Italian-American-ness, and he straight up designed Bucca's the way that he did because he wanted to, like, show that kind of corny, good-natured side of Italian-American-ness, which I think is really rad. And, like, when I think of corny, good-natured Italian-Americans, Angela, you are the top of the list. Do I come to your mind? Dude. Josh knows how to woo a woman, doesn't he? He sure does. We were going over something earlier that...

You and I have a long food history together because I likely delivered you yogurts and stale muffins in college. Okay, so walk me through that. I don't even understand. I worked for AS UCLA Catering, the second best catering company on campus, UCLA Catering. They wore the polos and they were way better than us. But we would deliver like –

cold coffee and stale muffins in warm yogurts to the theater building. To the theater department. And you and I would have overlapped by at least like two years there. Yeah. So if you ate a stale muffin, it was likely delivered by my unwashed hands. Oh my gosh. That's the beginning of our story. Our food story. Wow. That's crazy. And look at us now. Do you have any other memories of that? Maybe the sandwiches with the brown lettuce?

Um, don't remember those. I did something crazy over there where near the UCLA, um, near the theater department, they had the, um, like, like a hotel for like guests and professors. Yeah, they did. And they always had a continental breakfast every morning at 9am. No, you didn't. And you bet.

your ass I didn't know that me and my best friend we would walk over there because it's like pretty undercover you don't even know it's like a hotel it's like very small and we'd always get a coffee and a muffin always from there so maybe you dropped stuff there I probably did I'm sure I thought you were gonna say you just like macked on the entire continental breakfast you were like making yourself omelets and waffles 100% no 100% yeah and then at some point they'd always go like what room number are you guys and we're like my mom's upstairs

And then we'd leave and then go to class. Nice. My biggest memory from that catering company is we would serve the football team breakfast and lunch. And so there's a bunch of future NFL draft picks. But Deshaun Foster, UCLA legend, now the head coach of UCLA, he stared at the greasiest pulled pork you'd ever seen in front of me and said, what is that? And I go, oh, this is pulled pork. And he goes...

Man, that's not pulled pork. That's pulled grease. And I was like, I loved watching you in that 2003 season, and I thought that the Panthers cut you way too early, Mr. Foster. He was correct. It was just untenably greasy pulled pork. So Deshaun Foster, if you listen to this, still loved your play style, vertical, slashing, running back. I don't think he's watching it. And that pulled pork was too greasy. We got to get into this. Do you have any initial thoughts about Olive Garden and Bucca di Beppo? I know Smosh has a unique connection to Bucca di Beppo. Yeah. Tell the people.

They do, which was alarming to me when I first started working there because my family hates buka. Nice. Okay. And kind of likes Olive Garden. But like for some reason, I think my mom and I called my dad this morning and I was like, why do you and mom like hate buka?

And he goes, one bad meal. Right. That's all it takes. That's all it takes. One bad impression, you're done. Yeah. And my parents are very specific. If the sauce is a little too sweet, they're out. But they're not snobs. They're like New York Italian. My dad's very New York Italian. Very just bought like shitty cheese, like the Kroger cheese, what I grew up on. Like not really sophisticated stuff. You remember the green shaker bottle cheese? Yes. Extra chewy with the wood pulp. 100%.

It's the one Snooki uses all the time. But they, yeah, so they hate bucca, but Olive Garden, not too far off. But at some point in my family, we started going to Olive Garden like towards, because I think my parents wanted cheap Italian food. Because in LA, there's like expensive Italian. Yeah, the spectrum's crazy. Yeah, and there's not a lot of like mom and pops that I know of that are like, yeah.

Yeah. Italian and Chinese, like, there aren't a ton of mom and pops. Like, we grew up with Olive Garden and Panda Express for our Italian and Chinese, like, cheap options. Yeah, I was more of a Sbarro girl. You want to know the truth? Because you were at the food court? Of course. I've only had Olive Garden twice. Like, I went and sat down there twice, and I did get food poisoning both times I went there. No way. But I'm feeling good about this. You know, I reheated this up to 165, so we're hoping we're not going to...

poop a lot from this. We'll see. I was, we were a straight up Bucca di Beppo mixed family. So my, my Vietnamese stepmom, Bucca di Beppo was her favorite restaurant in the entire world because I think for her, she like saw Americana in it. And this, this was the prize jewel of the Bucca di Beppo table for my Vietnamese stepmother. A half pound meatball. The big one. The big one. They served you just a giant meatball. And for her, that was like, oh, this is American opulence. And like, because it's big.

Because it's big. It's too big. It's too big. So, like, literally in Italy, like, you have – these are pretty standard American-sized meatballs. This is a large ostentatious caricature of a buca di beppo meatball. In Italy, like, polpette or polpettine, they're tiny little guys. Yeah, little guys. You know, just little guys. And so this is the Pokemon evolution of meatballs. So you eventually get the buca di beppo over here. But Olive Garden, like, growing up in Orange County, that was birthdays. It was backstories.

Basketball team banquets. After prom, pre-prom. After prom, we would go there when they did their soup salad and bread sticks for $8.99. Me and my buddy would go there after skimboarding at the beach for six hours. We'd walk in in, like, wet board shorts and wouldn't tip because we only had a $10 in our pocket. Why would you tip? I'm sorry, Laguna Hills. It's a board shorts problem. It's not them. You can't put a wallet in your board shorts. You can't. So I have a lot of history here. Should we start? Should we dig in? I'm so fucking...

- I'm fricking stoked. - I'm putting my laptop down. - Same here. - I was gonna use it as a plate.

Okay, where should we start here? Angela, you are the guest. We got meatballs, chicken fettuccine alfredo, and then the chicken parmigiano. Wow. And there's bread. There's bread. Maybe we start with the bread? Is that crazy? Sure we can. Do it the way the waitress would intend. Sure. So we got garlic bread from Bucca di Beppo, and then we got the breadsticks from Olive Garden. Bucca di Beppo did not give us a side of marinara, demerit, but Olive Garden did give the option of a side of marinara. So go ahead and dip. Go crazy.

We're dipping in. Okay, so Olive Garden is obviously known for their breadsticks. Here, grab one. Take one, pass it down. Olive Garden known for unlimited breadsticks and salad. And that was like a huge draw when they opened in, gosh, Orlando 1982. It was like a massive success. Right. But don't you have unlimited bread at the table for like other chain restaurants? So what's the big deal? We definitely do. I think maybe they were one of the first to really start it. I know what the salad they definitely were. Yeah.

The ironic thing about the breadsticks. So we've talked about this before on the show.

Olive Garden was like massively failing. They were heading towards bankruptcy and it's a massive business. There's about a thousand locations of Olive Garden. A company did a 250 page audit on all of the Olive Garden's practices, a consulting firm. And they were like, here's what you could do better. They're like 73% of respondents said that your pasta is quote tasteless. And we noticed you don't salt your pasta water. Crazy. What if you did that? Olive Garden execs went. I learned to do that at six. Dude. Same. Olive Garden execs said, well, it would degrade the pans faster. So we're not going to do it.

And then they went, okay, okay, okay. 89% of people said if the breadsticks sit on the table for longer than 90 seconds, they get cold and stale. A little like these. What if you just serve people one breadstick, and if they want more, you grab them? Yeah. And they're like, no, there's got to be six in a basket. Stop trying to change the olive garden. Oh, my gosh. Wow. Yeah, yeah.

Yeah, this breadstick has like a sponge. Very spongy. Like a napkin substance-y. Right, and I will say it's perfectly salted, though. I will say the salt levels are kind of incredible. It's right down the middle, not too salty, not under-salted. Run your finger across the top.

There's a patina. There's a glaze. It is glazed with margarine-like substance. But then there's a bit of a roughness to it. Oh, yeah. Like a cat's tongue. Like a sandpapery cat's tongue on it. It's the garlic powder. That's very pleasant for me.

I cannot start my morning routine without a delicious cup of coffee. It has become such a ritual to me that the thought of not having it completely disrupts my day. And if you know me, you know I'm always trying to upgrade my coffee experience. Have it be a cool new mug, a delightful new creamer, or my personal favorite, a new exciting bag of coffee beans. And there's no easier way to do the latter than with Trade.

Let's be real. Most grocery store coffee, not it. You deserve better. Enter Trade, a.k.a. your new bestie in the coffee game. Trade is the number one specialty coffee marketplace in the U.S., hooking you up with fresh, mind-blowingly good coffee from over 50 of the country's top roasters. And when I say good, I mean their experts have taste-tested thousands of coffees, so you don't have to, to curate over 450 ridiculously good roasts.

Not sure what to get? No stress, just take their quick quiz. Literally under a minute, and boom, they'll match you with your perfect cup of morning joe. And if the first bag doesn't hit right, no biggie, they'll replace it for free until they absolutely nail it. Plus, every bag is roasted to order, which means you're getting peak freshness in every sip. You'll taste it, you'll smell it, and you'll probably wonder why you ever settled for anything less.

Oh, and get this, trades prices right in line with grocery store brands, but the quality next level. Plus, you're supporting local roasters, so you get to feel good and caffeinated. I'd say that's a win-win for me. So what are you waiting for? Go take the quiz, get your coffee, and start your day the right way.

Right now, Trade is exclusively offering our listeners 40% off your first order at drinktrade.com slash hotdog. That's drinktrade, T-R-A-D-E dot com slash hotdog for 40% off your first order. drinktrade.com slash hotdog. Ironically, all of the entrees that we have picked

None of these really exist in these forms in Italy at all. Like at all. Like chicken parmesan, not a thing at all. It's like based on eggplant parmesan or melanzane. Chicken fettuccine Alfredo certainly does not exist. No! What? Maybe it should. Really? Wait, did you know that? No, I don't know any of this shit. Oh my gosh, I don't know. I just assumed your native latent Italian-ness. I only know the Jersey Shore. Wait, tell me. Tell me.

This isn't a dish in Italy? No. So Alfredo technically was invented in Italy. It was invented in Rome by a chef. His name was just Alfredo. And his wife was pregnant and he wanted to kind of give her like something comforting to eat. And so he mixed butter, Parmesan, a little bit of pasta water with pasta. I called it Alfredo sauce. That then came to America via the silent movie stars.

Fairbanks and Mary Pickford. I was going to say that. Yeah, me too. Mary Pickford. Yeah, yeah, yeah. Of course, of course. Definitely Douglas. You ever been to Musso and Frank in Hollywood? Yeah, of course. So Musso and Frank has been serving the original Roman Alfredo dish because Mary Pickford and Douglas Fairbanks wanted it there. However, Alfredo sausage got like bastardized over time, just turned into some like crazy

cream emulsion in a jar. I love it. I love it. Like cotton candy. In Italy, it's like, in Italy, they don't really eat chicken like that. They say chicken is for like the old and the sick. Oh, really? Like they don't do chicken pasta. They don't do chicken on pizza. Especially no chicken pasta. They'll roast chicken, certainly. But no chicken on pizza, no chicken on pasta because chickens are better used to lay eggs.

to then mix into the pasta and then use for carbonara and stuff like that. Now that you're saying that, this is crazy because I think I grew up ordering Alfredo because it was the closest thing that my grandma would make for me. She never made Alfredo. She always made me, like when I was sick or anytime I was over, she would always make me pastina, which was just like literally like a milky soup almost. And I think I started to be obsessed with fettuccine Alfredo because that was the closest thing at a restaurant you could get. You're 100% right.

I always viewed fettuccine Alfredo as like fancy for some reason. Me too. Why did we think that? Because my mom wouldn't let me have it. She's like, no cream-based sauces in the house. Why? Like some almond mom stuff? Almond mom. But when I was 18 and I had my own money, I'm like, let's go to Olive Garden. So I definitely associated cream-based sauces as fancier. Anytime we went out, I was like, I'm going to get the cream sauce. I'm going to get the Alfredo. I'm still like that today though.

Honestly. When I go out, I try to get a cream sauce when I'm feeling super fancy. Me too. This is true. It's really a treat yourself thing. It is. But it doesn't treat you well at all. I'm a lactose intolerant baddie, but that doesn't bother me. Should we eat? Should we eat our chicken? Where are we feeling on the bread right now? Oh, I'm so sorry. The garlic bread. Let's judge some bread. Yeah. The garlic bread from Buca di Pepe was better. Yeah. Why did these breadsticks have such a chokehold on the nation for like 25 years? Okay. Had America never had a breadstick before?

Because these don't hold up. I'm actually thinking now, I don't know about a lot of bread sticks at chain restaurants. A lot of bread. Yeah, yeah, yeah. But where do you see like a nice packaged little guy like that? I mean, it's beautiful. I'll give it that. It's beautiful. It's uniform. It's even. But it doesn't taste that good. I love how easily it fits in the mouth. You know what I mean? I want to just shove like a little hot dog in there and kind of use it like a... It shines incredibly. It does.

It's kind of a beautiful product. It just doesn't taste very good. It's the only problem. It looks like it's made for camera and camera only. You're so right. It does look like a camera ready food. Alright, we're jumping into the Angela Jaritana special chicken fettuccine alfred. We've banned

saying any Italian words with a vowel at the end in our kitchen. You've done that. Which I love that you said spaghetti completely unprompted. I don't do that. I meant to say me, not we. Yeah, you do that. Spaghetti. I say Alfredo. This is fettuccine Alfred. Alfred. Chicken pie. I've never heard Alfred. Never heard Alfred? I'm used to spaghetti and spaghetti only. Why is this good?

Which one? This is... Bucca di Beppo. Bucca di Beppo. I want to try their chicken. I'm curious to see if they're using any actual techniques to make their chicken less dry. I think the chicken might be steamed. Oh. I think the chicken might be poached or steamed. Interesting. When Smosh gets Bucca di Beppo catering, I just pack it up and then I just have it the next morning when I'm hungover. So good. It's good hungover food, but I don't...

I don't know. Is there chicken fried in an egg batter? You know what I'm talking about? It's like a weirdly Italian technique. I feel like the chicken is poached in a liquid and sliced. That could be it. Do you taste that? Do you see the texture on the chicken, how it's a little...

It's a little spongy, a little streaky. I do, but there's also a little bit of kind of goo on the outside of it, and I can't tell if that's just Alfredo sauce clinging to it or if it's an egg batter. Or is it a separate goo? I think it might be a separate goo. A separate goo? They have a dish at Bucca di Bebo. We would always get the apple gorgonzola salad. Still holds up. I couldn't even get that. Oh, Angela Marie Jarrettana. You always got to get the chopped salad with the salami and the pepperoncini. Thank you.

Thank you. No, I love the way the mustard, the apples, and the blue cheese interact before my meal. That's just not, no. There's a dish called chicken salt and boca from there that I think absolutely rips. It is so good. We couldn't get it because it doesn't fit with the milieu here, but it's like a pounded chicken breast. They do the egg batter.

Okay. So there's no flour in it. It's not crispy, but it's this like egg-battered chicken. It's a very Italian, southern Italian cooking technique. Okay. And then they put like brown butter, sage, crispy prosciutto, and lemon. Oh. And it's just a good standalone dish that can hold up anywhere. And what do they call it? Chicken salt and bulk. Okay.

Saltimbocca, but we dropped the A. Saltimbocca. He's got to keep on dropping the A. Come on. Drop the A, why don't you? My grandma adds A's to everything and says it's Italian, but it's English. Like I grew up thinking a purse was a pocketbook. And then we're like, you mean a pocketbook? Or she'd say, no joke, she'd say, I subscribe.

That's so sweet. Really embarrassing. I love grandma's. It's the best. This is really good. It's creamy. It's dreamy. It's good. It's not too heavy either, which I like. Something we need to get to is Olive Garden's gone through their financial troubles, certainly. Bucca di Beppo is officially bankrupt. I know you know this. R.I.P. It's so sad. It's so sad.

I think, I mean, their decor alone, it's like they're really serving in those little rooms. The little Pope table, the table with the Pope. My favorite table. Yeah, I love the Pope table. You got to sit at the Pope table. Olive Garden's giving like Airbnb art everywhere. Oh my God. Oh my God. Tuscan like kitchen circa 2000. Like it's art of a window.

Yeah, you're so right. This isn't doing anything for anyone. You'll see the same sailboat picture in two corners of the restaurant. Meanwhile, Bucco di Beppo I feel like is gay. Yeah, Bucco di Beppo is gay. What about that? Bucco di Beppo's very gay. Maggiano's Little Italy? Asexual, demi-romantic, actually. Maggiano's.

They're out here repping for the arrow, not ace crowd. Okay, this rips for me harder than that one all of a sudden. You're so right. I'm thinking because of the cheese. Why is this? You think Olive Garden is better than Bucca di Beppo? I don't know, but having it side by side, this one hit harder. I don't know why. I'm tasting no seasoning from the pasta in here. What? Taste the pasta again. I'm getting no seasoning. Maybe I had a bad bite. Taste the chicken. Eat the chicken. The chicken's great. This chicken. So you can tell. Okay, see how the chicken is like smooth like lunch meat?

Yeah. Yeah. It's interesting, right? So that means that this has been like a salt brine for a long, long time. This has just been sitting in a salt water solution, which kind of makes it taste better. It makes it taste a little more processed, a little less homemade. Mm-hmm. I've got that snap to it. Oh, it's like a, yeah. Mm-hmm.

I'll say this. The noodles and the sauce, completely flavorless and tasteless. The chicken though is the saving grace. If you eat everything all together, a piece of chicken, a little sauce, a little bit of noodle, it tastes good as a bite combined. This is a dish. This is a dish. You need to eat each part of it together, but if you have like leftover noodles, you won't like it. With the buka de bepa one...

It is a more homogenous, uniform, delicious, pleasant flavor combination. You don't need to eat the chicken to say, oh, that's yummy. You don't need to eat this. It's good. You know what I mean?

Are you picking up what I'm putting in my mouth? Bucca di Beppo tastes like something. Olive Garden tastes like nothing. That's all I'm getting. This is just something. Nothing special. And this is nothing. Nothing. I feel like I'm tasting salt. I'm tasting garlic. I'm getting the cream. This Bucca di Beppo, listen, they were like owned by the Planet Hollywood family of restaurants for a while. And then went through all these troubles and changed hands. And now they're going bankrupt.

They're not like a little mom and pop shop. However, this tastes like a person cooked it. You know what I mean? Which I like. This tastes like this was run through a Rube Goldberg machine system and it ended up on a plate. Does that make sense? Yes. Am I so effed up that I like stuff made by a machine because I grew up here?

Or I just grew up in America. Yeah, you're effed up. Like, I'm like, whoa, that is crazy. And I could taste that. But why do things... Like, is it some weird, like...

Like backwards, like now things that taste processed, my body's just used to more and it's more familiar. I think it's the science of the processed foods that makes you love it so much. You know, there's like people in like, there's R&D, research and development, where there's like chefs and scientists sitting there trying to make you crave this food and try to make you obsessed with this food. And I listen. That's fine. Me too. I mean, it's very...

very human to like love processed more salty more sugary more like MSG foods it's done that way by design yeah we're like lab rats you ever read those studies like we gave a rat cheese and we gave the other rat cocaine and we saw how many times they could hit a button you know and then they're like really we are the cocaine rats we are

And I'm just here to listen and respond. Exactly. That's all we're here for. No, I was talking to Julia. We had some cherry-flavored dessert, and she tasted it and goes, oh, this tastes like cough syrup. I'm like, no. No, the cough syrup tastes like that dessert. Yeah, yeah, yeah.

They made the cough syrup taste like the dessert because people like the dessert. But she didn't grow up eating processed food. She didn't have like a crazy almond, granola, whatever mom. She was just like, oh, I love my kids. I'm going to cook nice foods for them. So she only associates artificial flavor with medicines. That's the only time she would have really had them. And so you and I grew up little garbage kids. Yeah. Yeah, just drinking Slurpees all the time. Like a freaking adult. I know. Eating like processed stuff.

Going in the Walmart, getting a 99-cent Icy so I'd shut the hell up while my parents were trying to find the best deal on batteries. Oh, sweet. And look how great you both turned out. The chicken is so wildly over-seasoned. The pasta is so wildly under-seasoned. Take half the salt in the chicken, put it in the damn pasta, and it's fine. You're right. I will concede if you two think that Olive Garden should win.

No, no, no. I don't know. I don't know. I'm torn because I think you're right. Having this chicken alone, the Olive Garden chicken alone, was better. Yes, I agree with you. If the chicken from the Olive Garden was with the buca di pepo sauce and noodles, I would have been a happy camper. Yeah, but the buca di pepo noodles feel like so much work has been done. You're so right. I feel like they got Botoxes in these noodles versus this. I taste like it's pot.

Does that make sense? And maybe that's because it's bland, but I can literally taste the noodle. All I can taste is junk. I think we should give it to Bucca. Yeah? I think I'm going to give it to Bucca. Officially giving it to Bucca? Yeah, this is a better... We'll take it. We should talk about Bucca di Beppo's name, by the way. I keep saying Peppo. You keep saying Peppo, which is... And it's Beppo. Bucca di Beppo. Beppo. Beppo is short for Giuseppe. Beppo is a nickname for Giuseppe. And so Bucca is like...

A Tuscan slang for little hole. So it's Giuseppe's little hole. We're eating Giuseppe's little hole right now. I'm happy to be here. I'm just happy to be here. So let's walk that back. No, no. So it literally does translate. That's what you were saying. No, no, no, no. Keep going because who's what? Giuseppe Beppo. Giuseppe's little hole. Beppo for short. Why don't you get Giuseppe's little hole?

No, but like little hole meaning like cozy little room. So you'd like retire to my den, my cozy little, not your hole is a cozy little room. It's big for yourself, buddy.

You can't say the F word, but you can make silly little jokes. Say it for yourself, buddy. Giuseppe's little hole is so much more vulgar than the F word. We need to get through that. Giuseppe's little hole, I couldn't move on to these meatballs before we talked about it. Should we do meatballs first? Okay, meatballs first. Oh, hell yeah, hell yeah. Look at this...

Big honking ball. More people say it's like Giuseppe's basement or Giuseppe's den, but I like Little Hole better. Yeah. Okay, I'm digging into this. Sorry, everybody. The meatball, this is a huge part of my childhood. It just sits on a gigantic nest of undressed spaghetti. I remember it being very big. I don't ever remember it being good. Also, it is kind of like a medium. It's like a pink medium in the middle, which is interesting. It's like a sunset in there. Technically...

This shouldn't be allowed, Nicole. You and I knowing what we know about food safety. I was about to say the same thing. Were you? No. USDA guidelines say 165 degrees for any ground meat. This is not 165. You don't get that pink with anything over 155. You know what?

Like, it's fine for us to eat because we're professionals. Live fast, die young. Bad girls do it well. There you go. And it's content, okay? Yeah, yeah. Just suffer for content like you usually do. It tastes really good, though. I kind of like the texture of it. Am I crazy? Am I crazy? Angela, how do you feel about the size? Okay, I'll tell you. The size is what I know from just making meatballs on my own. I don't know much about, you know...

uh, fire and, uh, you know, elements and what that does and what it does to meat and how, you know, but it being bigger makes me feel like it's drier. I feel like in the beginning it's in the middle, it's really dry. And I feel like smaller meatballs. Am I, am I just like, is that wrong?

Yeah. Okay, cool. Yeah, yeah. It just feels dry to me. No, I think this isn't. It's dense and dry. It's a dense and dry meatball, but the flavor is good. Yeah. Well, maybe the size, because I know what you're saying. Like, on these meatballs, you're getting a harder sear on the outside. Like the Olive Garden ones? You know what I mean? On the Olive Garden meatballs, you're getting a harder sear on the outside because they are a lot smaller. Yeah. Whereas this one, it's... This is a meatloaf, right? We can all agree on that? Yeah, exactly. Like, what's... It's a meatloaf. It's a meatloaf. It's a meatloaf. It's a personal pan meatloaf, and that's sort of my problem with it, which I guess, yeah, meatloaf probably is denser. Is it a problem, though? But, like...

when you go to Bucca di Beppo it's family sized portions anyways right and like you're going there you're going with like a big group of people you're trying to share things and I think like that's the general vibe of the place so the meatball reflects the vibe yeah I agree with that but I also think size is a really important thing I'm thinking like could you imagine asking for cupcakes and you get a cake

That's what this feels like. Point Angela. Point Angela. This feels like, whoa, excuse me, little hole. I didn't order this, Mr. Man from the hole. I ordered a smaller version of this because it's different. Imagine just a little Italian hobbit, you know, coming out, big old...

Hairy feet. I have ironically seen full-size cakes that are decorated like cupcakes. So this is one of those things where meatballs, we talk about this, balls are sexier than loaves. I agree. Meatballs, you would go to like... Have you guys had that conversation before? We've talked about a lot of stuff. That balls are sexier than loaves. Actually, yeah. Yes, yes, yes. We've decided. I love...

I love you guys. How many, okay, I want to talk about broccolini later on because I saw your TikTok about it. Oh my God. At the restaurant that you went to, they probably had like meatballs on that menu. If they had a restaurant broccolini, there was probably some like $18 plate of meatballs. That's an acceptable sexy date night thing to order for the table. Sure. Would you ever order? The sexy broccolini? Sexy broccolini and sexy meatballs. Yeah. That's like my go-to order. Um,

Would you ever order like a sexy meatloaf on a date? 100% no. The word meatloaf is inherently unsexy. Loaf equals unsexy. So no, if I'm trying to be sexy on a date, of course I'm not going to get a meatloaf. I'm honestly thinking like how could meatloaf be sexy if it's like sliced really thin? We have to change the name. Razor thin ribbons of loaf. Like really thin little. Do they have chefs in person in Olive Garden anymore?

Oh my god! It's so good. You guys love it? No. I love it. What's crazy is putting these side by side and now I understand the show. It's crazy. Oh my gosh, I love it. Well, there's a lot of bread in the olive bar. Yeah, is that what I'm tasting?

The ratio to breadcrumb to meat is much higher in the Olive Garden one. The Bucca di Beppo one is like a meatball. I taste meat here. I don't taste meat over there. You're tasting like this sausage-y kind of snap. It tastes like a breakfast sausage that they would serve at school lunch. So true. And so what that snap is coming from is the salt sitting in that meat, and it literally changes the protein structure just the longer salt sits in there. This is five times saltier than Bucca. It is. All of the meats at Olive Garden are so, so salty. So salty. And the rest of the food's not. I'd say ten times.

Yeah. These are different. They're so different. Yeah. I give the edge to buka. 100%. I don't care if it's big, dense, dry, dumb. It's America. At least I taste what it is. You're right. You're right. It is what it is. At least she's being an honest woman. Exactly. It's a meat ball while over here it's a bread ball. The Olive Garden is more like a bready. It looked factory. Like it was made in a factory. Yeah, man. But like my initial, like my, my like.

Carnal brain was like ooh good yum more exactly which is we need to fight against that and I felt that in the beginning and now I'm like really tasting it. No no no we can't allow this to happen any longer We must be we must be good women. We must be good women. We must be good women. Buka right now is like they're up three nothing right? There's no and here's the thing it makes sense why they're bankrupt because they're using I don't know real ingredients So it's so sad that this one is successful

It's like bumming me out to realize that reality of like, well, there's probably 30% less meat in this ball, which means it's probably going to be 28% cheaper. Right? Which means you can open three more franchises. Yes. Like Pacoima. Oh, and then ghost kitchens. Olive Garden's got the ghost kitchens now. Yeah, it's pretty depressing. All right. Dig into the chicken parm. This to me is the king. Are you a chicken parm girl?

God, I love that question. Are you a chicken parm girl? Hold for two. Never been at the top of my list. I'm just not like I love chicken. I love meat, but I'm always pasta forward. Okay. This is a good chicken parm. I feel about chicken parm how I feel about pancakes. You got them for the table.

You get a chicken parm for the table. I don't want to eat an old chicken parm. You get it for the table? Everybody gets the pasta. You get chicken parm for the table. You get chicken parm for the table. My brother, since I was little, always gets a sandwich for the table. How do you share a sandwich? Almost as an appetizer. How do you share a sandwich? I don't even know, but he always goes, you guys mind if we get a sandwich for the table? And I'm like, it's not a flatbread, John. What are we going to do with it? I'll take a bite out of it? Do you think me and your brother would be friends? 100%. I feel like we would definitely be friends. Does he lift?

Um, no. Does he want to learn? No, probably not. He's super Italian and only wants to complain about food. I'm one of those. All he wants to do is complain about food?

I don't like it. It's pretty bad. You don't like it? I didn't like it. It's burnt. Oil's old. I think the bottom is burnt. Chicken, wildly chewy. Couldn't really find the chicken, it felt. Well, you gotta eat the plain spaghetti with the tomatoes. I did. I was there. I did. I was there. You enjoy the spaghetti? No. No? I don't like it. Hey, do you know that Olive Garden stopped using the phrase when you're here with your family 12 years ago and we've just all kept saying it as a nation? What? Well, we're gonna keep saying it. Do you know their new phrase? No. Just...

It's just go Olive Garden. It's worse than eat. Go Olive Garden. I'm starting to think all of these places are dropping like any type of food references in their things. Have you heard Burger Kings? Whoa. Sorry. Almost fell off my chair there during that slurp.

- Oh my god. - Felt like a slip and slide. I'm kidding, I'm kidding. - I didn't notice, I got really excited because, no, because-- - Burger King? - Not Burger King, but the general idea that we're post food. - Yes! - Yeah, yeah. What's Burger King since you've spoken? - Okay, don't make fun of me for going to Burger King because I just brought this up in a squash video and everyone stopped and went, "You went to Burger King?" - They do really good work. - We would never judge you. - I love their ham and cheese croissant thing when I'm hungover in the morning. - A croissan'wich. - A croissan'wich, so I'm going through and the guy looks at me and I say, "One croissan'wich and a Sprite, please." He goes, "You got it, you rule." Then I went to the second window,

was handed a sandwich and he went, you rule. And I was like, that has nothing to do with the product you just handed me. It's just building me up. No, the product was never there. The product was all how you feel. You don't want the croissant sandwich because it's like a croissant and ham. You want it because of the way the croissant sandwich makes you feel when you're hungover. No, they have this crazy ad. It's the guy who sings la la la la la la la la and then says, you rule at the end. Yeah, you're right. Yeah, yeah, yeah. It's because of the ad.

Taco Bell's just live moss. Do they say live moss? That's basically carpe diem. Like, what are we doing? That's the same phrase. We're just actually giving each other encouragement and that's it? Yes. Yes. Our parents couldn't give us self-esteem, but the Burger King can. You know? Everyone said, you know, you should go to school and get a job. No, Taco Bell told me you should live moss, man. Live moss. Come on. You're so right.

We were so... I was going to say F again. We've been so messed up. So messed up. As a generation. So messed up. We're post-pandemic. People are like, don't worry about the product. Just keep going. You rule. Right. Okay. I'm falling for it again. I'm falling for it again. This chicken kind of hits for me. I know. And I know it's not chicken. No. It's post-chicken.

This is all the saltiest food I've ever had in my life. The one I just had, it's doing its work to me. The Olive Garden one is good. I like the Olive Garden one more. I'm sorry. I have such a high salt tolerance. This is taking me out right now. I feel like I'm just going to Benjamin Button and all the moisture is going to leave. I'm going to shrivel into an old man right now. My fingers are getting fat. This is nuts. Feels like I put moisturizer on my face today. It's gone. It's gone. It's been soaked up by the salt. One bite of this chicken.

The size of Olive Garden's- it's like 30% bigger, but that's not because- You wanna know why? It's waterlogged. It's just waterlogged. It's because- IT'S WATERLOGGED?! They are over-cooking their noodles. Even if you look at the side-by-side fettuccines, you can see it's not because the noodles are thicker, it's because they've absorbed so much water because their timers are probably from some corporate office and the heat is from somewhere else. Sorry. You two are the smartest people I've ever met. They're waterlogged. You hear that, Meggie?

It's waterlogged. Wow. I have such fond memories of the Olive Garden. Taking my grandma there, basketball team. My buddy from skimboarding after the better skimboarding teens made fun of us.

All of this really bums me out from a sheer taste perspective, right? Like, this tastes like microwavable spaghetti, and this tastes like a pre-fab, pre-breaded, microwavable chicken cutlet. Yeah. But it's better than the bukkho one because human error... Let me speak. The human error...

Because I knew you were about to give me a little tirade. A mini tirade. The chicken at Bucca di Beppo is dry. It is burnt on the bottom. The noodles are completely flavorless. The sauce is sweet but also acidic. It doesn't do anything. The factory settings on this one, on the Olive Garden one, is more delicious. The robot cooked better. Yeah, the robot did better. The robot did better on the Olive Garden side. And I'm going to give this point to Olive Garden personally. Go ahead and talk amongst yourselves.

I'm doing it too. I'm doing it too. I'm going with Olive Garden just because I tasted something in my bite. This was just nothing. I couldn't... Bucca, it was hard for me. I also...

The buka sauce never hits for me like Olive Garden's does. Probably because there's so much junk and, I don't know, like cocaine in Olive Garden sauce. Yeah, cocaine rats. Yeah. That should be the name of our band, Cocaine Rats. I'm just stalling for time before I have to admit that Olive Garden is better in this instance. But did you know that one of Olive Garden's founders' name is Gino DeSantis and he's from Orlando, Florida? Yeah.

And I can't find any proof that he's related to Ron DeSantis. He scrubbed it. But I feel like he probably has to be. How many DeSantises are in... Orlando. You know, maybe that's misinformation. Maybe I'm out here being the problem. But anyways, yeah, this Ron DeSantis chicken's better. Last time I went to Olive Garden, it was my uncle's birthday. He was this really old man...

And he insisted on his dessert. We brought in a box of donuts for his dessert. And the people at Olive Garden were like,

upset I was like you guys aren't really baking anything back there that we can order for dessert we can bring in donuts yeah Olive Garden also is I believe rated the worst restaurant to work at by servers okay Debbie Downer I know no listen I'm just as I think the food comas hit right I have like post Olive Garden clarity and I'm looking at all of this with such shame I'm like sticky my mouth hurts ultimately we have to decide a winner do you two have the final champion

I'm going to give it to Buka. Yeah. I think they did a good job. I'm going to give it to Buka. I think they're healing, but at least I was fed. Buka, I hope you can come back from the dead like Lazarus. You rise to nourish us once more. But until then, I'm glad we could give you the send-off. Giuseppe's little hole, you will always have a place in my heart. Love that little hole. Josh, I think 20%.

I think 2025 is a year for personal growth. How do you feel about that? Speak that into existence, sister. Yeah, I mean, like everyone's like, oh, I'm going to start working out. I'm going to start eating better. But me, I want to learn a new language. I think it's just going to expand the way that I see the world and the way that I can communicate with other people. I think it's really important.

Well, how do you plan on learning that new language, Nicole? Rosetta Stone, obviously. Obviously. The thing I love most about Rosetta Stone, listen, I took foreign language in high school. Same. You did. You listening out there probably did. I'm not great in a classroom setting. I need an actual immersive experience, and that's what Rosetta Stone gets you. You can actually practice as if you were a native speaker. Rosetta Stone is the most trusted language learning program available on desktop or on

Thank you.

Polish, and so much more. There's no English translation, so you really learn to speak, listen, and think in that language. It's an intuitive process that's designed for long-term retention. With Rosetta Stone's built-in True Accent feature, you can get feedback on your pronunciation so you can perfect your accent. Mmm, a stop bien. Their lifetime membership has all 25 languages for 50% off. That's a steal. Start the new year off with a resolution you can reach.

Today, a Hot Dog is a Sandwich listeners can take advantage of this Rosetta Stone's lifetime membership for 50% off. That's a heck of a deal, Nicole. Visit rosettastone.com slash hotdog. That's 50% off unlimited access to 25 language courses for the rest of your life. Redeem your 50% off at rosettastone.com slash hotdog today.

Start fresh in the new year. As you set resolutions for 2024, consider how learning a new language can enrich your life, whether through travel, career advancement, or cultural appreciation. Keeping in mind everything you've learned over the last year, it's time to build on that. And learning a new language can help you connect with others and explore new cultures. With that in mind, there's no better tool than Rosetta Stone.

The most trusted language learning program. Available on desktop and mobile, Rosetta Stone immerses you in the language, so you truly learn to think, speak, and understand it naturally. With Rosetta Stone's intuitive approach, there are no English translations. You're fully immersed. And the built-in True Accent feature acts like a personal accent coach, giving you real-time feedback to make sure you sound just right.

Don't put off learning that language. There's no better time than right now to get started. Start the new year off with a resolution you can reach. Today, listeners can take advantage of this Rosetta Stone's lifetime membership for 50% off. Visit rosettastone.com slash rs10. That's 50% off unlimited access to 25 language courses for the rest of your life. Redeem your 50% off at rosettastone.com slash rs10 today.

During President's Day savings at the Home Depot, get up to 35% off select appliances. Plus, save up to an extra $450 on select appliances like Whirlpool.

Shop the side-by-side fingerprint-resistant stainless steel refrigerator with an indoor can caddy. Or the fingerprint-resistant stainless steel top-controlled dishwasher with three 5-inch shelves. Make the most of President's Day savings and our lowest prices guaranteed at The Home Depot. How doers get more done. See homedepot.com slash price match for details. See store online for details. Minimum purchase required.

All right, Nicole and Angela, we've heard what you and I have to say. Now it's time to find out what other wacky ideas are rattling out there in the universe. It's time for a little segment we call Opinions Are Like Casseroles.

We didn't tell you there was a singing portion. We sing sometimes. Yeah. It was fun. Pretty good singing. Before we get into our listeners' hot takes, you had a hot take about broccoline. Tell me about your broccoline experience. Barely a hot take, I'd say. But I think it's just been like the last year and a half eating out in L.A., it's all exclusively only broccolini. And I just want to know. And I know it's like been around forever. Like I had broccolini like...

For some reason, my grandmother called it broccoli rob. Broccoli rob? So broccoli rob is actually not broccolini. It's like rapini is what they call it. And there's actually a weirdly specific reason why it's called rob because it should be spelled with a P. Okay. Oh, okay. Yeah, right? So it would be broccoli rape is what they call it. But rape in English is pronounced very differently. And so the B is actually Southern Italian affectation. The same reason capicola becomes gabagool. So that's why we call it broccoli rob. It's really funny.

Interesting. So yeah, I've had broccolini all my life. I just think I'm like, it hit like maybe like the 100th time I paid for like $24 broccolini. That was incredible. Don't get me wrong. But I was like, since when is this the chicest vegetable at these places? So chic. I don't know why either. I mean, I'd rather just have regular broccoli, right? Same.

Fully agree. That was why I called it a hot take because you said broccolini is infinitely better than broccoli. I disagree. I think it's infinitely better because these places are making it. Correct. I wonder if this same chef at, I don't even know, like...

stinking like mother wolf brings out the same thing you did with the broccoli to broccoli I bet I'd be like this is awesome but why is it just only broccolini it's just a little bit fancier than broccoli right that's the thing it's like it's familiar to you because you know broccoli is when they go oh it's not broccoli it's broccolini brussels sprouts they had their sexy moment in the sun it's still kind of riding out that's just a mini little cabbage right we pick a new hot girl vegetable like every couple years it was beets for a while they're serving it with burrata

Yeah. Especially the candy stripe or kioggia beets. Oh, yeah, yeah. People were obsessed with that. Oh, my God. They loved that sexy little beet. Right? You had Brussels sprouts. Romanesco is another one. Jerusalem artichokes. Jerusalem artichokes. Okay, you're so right. Yeah. And broccolini is the newest one. Hot girl veg. Hot girl veg. Stocks are too big. They try and grill it. They're undercooked. I've never had a properly cooked broccoline stem. Oh, yeah. And they don't absorb sauce. Broccoli, the florets absorb sauce in such a beautiful way. You're 100% right. You're so right. Broccoline doesn't absorb sauce.

But it's not like more expensive than broccoli. Oh, it is. It is. A bunch of... But I meant like actually. Yeah, a crown of broccoli from like the grocery store, what, $4? A bunch with like three to five stems, like six, seven, $8? But it's the marketing that also makes it more expensive. That's what I'm saying. Sexiness is what's... Yeah. I know what you mean. It's just like dirt and carbon. Yeah. Would like a farmer make it more expensive?

Or is it these places that are just like rebranding? Well, here's the thing. If a farmer makes broccolini less expensive, suddenly it becomes less cool. And then you're going to have a new vegetable like white asparagus is going to come back. Oh, my gosh. Nineties. That's my broccolini dig. We should get to some calls. Okay, sorry.

Hey y'all, this is Scott from Falls Church, Virginia. Hi Scott. And so today for lunch I picked myself up some McDagnals and I asked for sweet and sour sauce packets. They didn't give it to me. That's fine. So when I got home, I just made my own condiment. I mixed in hoisin sauce, some tapatio, and a French onion dip, kind of like a door sauce, and I

It wasn't good, but I feel like I was on the brink of something that could have been good. So what would y'all have done to make that better? Anyways, much love. I'm a huge fan. Keep rocking. And yeah, that's about it. Peace.

Interesting. Whoa! Hoisin Tapatio French Onion Door Sauce. What's door sauce? Door sauce is the random sauce. This is a great usage of that term. The randomest sauces that you just have in the door of your fridge. The fridge door. Okay. Yeah, it's door sauce. Okay.

Okay. I have... If you want to make a sweet and sour sauce at home, you just need a little bit of soy sauce, ketchup, honey, vinegar. That's going to get you 95% of the way there. You can mix that, microwave it to get the honey to dilute. That's perfect sweet and sour sauce. What do you... If you were in that situation, you didn't get your sauce, what would you go to in your own fridge door? I'd turn back around. I'd go, hey, bud, where's my sauce? No, in my fridge door, I'd...

I think the same things you just said. Those three, right? Yeah, what Josh said. I would do a hoisin. I would thin it out with a little bit of water. I would add a little bit of honey and then a splash of soy sauce and a squirt of sriracha and I'd call it a day. That's what I would do.

That's what I would do. I think there's a lot more ketchup in East Asian foods that we like than we think. You're so right. You know what I mean? But I'm going to forego the ketchup because I have enough sweetness coming from the hoisin and the honey. Fair, fair, fair. Boom. I was going to, yeah. You were going to say something? No, you were going to assault a McDonald's employee is what you were going to do. No, I wasn't going to assault them. Okay, Josh. I

I was just going to say, we have a misunderstanding here. Yeah. I asked for sauce. Yeah, right. Stand up for yourself. Nothing says I'm not going to insult you by going, we have a misunderstanding here. She's standing up for herself. Do you have a problem with that? Sorry when a woman stands up for what she wants. I'll leave. It freaks you out. If I just leave the room, I can't get canceled. Come back. I just walk away slowly. One more, Maggie. One more. Two more. All right.

Hi, this is William calling outside of DC area. I'm a little bit hopped up on some pre-workout. Hell yeah! That my fragments of my mind are just all over the place. But my opinion is wine with a meal is a condiment or a sauce.

but wine by itself is a beverage. And this comes from somebody in the wine industry who's also WCET certified. So I'm not trying to say that this is a validated opinion, just my opinion. And the best wine and snack food combination is actually Grand Cru Riesling, maybe out of all sauce, and Tteokbokki. Oh, okay. Thanks so much. Okay. Angela, you're champing at the bit. No,

No, I just, I want to come back on and drink wine. Oh yeah. I love wine. Okay, we can do that. Okay, now keep going. Oh, me. Okay, one. New creatives, new creatives. I feel like there was a big Alsatian Riesling marketing campaign for spicy food because you go to any Thai restaurant that has any sort of wine program, everyone is slinging Alsatian Rieslings at you for spicy food. I was going to say, we've had Alsatian Rieslings before with spicy food, so. And so that's the thing. Because they pair well. Yes, apparently. I'm not a big wine snob, so.

I don't really know stuff. Especially wine pairing. Me either. I just see it in my future. I just drink it. If it's in front of me, I'll say, yeah, it's good. I'll drink it. But I don't really care about pairing. But calling it a condiment or a sauce? I don't love it. I think if you really break it down philosophically, right? Right? Because, no, I think that's what they're talking about. There's a song. Wait, wait, wait. So the La Croix I drank with my Buca di Beppo, the

LaCroix was a condiment? No, because how many LaCroix pairings are you paying like $100 for to pair specifically with dishes? I mean, give me 15 years and I can make it happen. That's what I'm saying, though. It has the potential to be a condiment, but is not currently in its form. Where wine, right? What does a condiment do? A condiment is a general wet that accents the taste of your food. That kind of brings us all in the same story. Yeah. So you mean to tell me ketchup and red wine are both condiments?

Yes. I'm going to leave now. I'm going to leave. That's crazy. Okay, I'm obsessed with the fact that it's such a pairing type of drink that it has a bigger seat at the table than a LaCroix or like a soda. Oh.

It's an accompaniment, if that's the right way to say it, but I wouldn't call it a condiment. It accompanies the meal, but it's not a condiment. A condiment is something you dip or pour over. It is giving the most wino said this. Definitely, definitely. I don't mean to be that kind of edgelord Reddit kid, but I have upsetting opinions about wine, especially when he's talking about the best pairing is a Grand Cru Alsatian Riesling with Tteokbokki.

You know what's existed for hundreds of years without ever meeting fermented European grape juice is... Makgeolli? Tteokbokki. But I'm saying like Korean food. And there are tons of Korean liquors. There is tons of soju and makgeolli and Korean beers out there, right? Like what the hell does fermented European grapes got to do with, you know, Nam Prik in a Thai restaurant? You know, I understand that they're like great and you've put...

thousands of years, right, into the importance of grape wine. And I'm going to call it grape wine because there's rice wines out there that are fantastic, right? Oh, I love that rice wine. So if we, like, gave the same amount of attention to soju or shochu or sake producers, and certainly in parts of the world and in places there are, but I just hate that everything is viewed through the lens of such a, like, Eurocentric drink. Wow. Right? Right?

Right? Can we get down on this? Sure. How many specifically Thai restaurants in L.A. have gotten elevated to such this exorbitant status because of just their wine program, whereas there are other spots that maybe just serve Chong beer and have food that is just as good? Yeah. Can we say that? Can we say that? Can we say that? Can we have an honest conversation? For once. You want to save that for the next pod that you're on? For once.

I got pasta this time. Let's hope I get a sauvignon next time. We can make that happen. Angelina, whatever your name is. Angelina Jaritana Marifa. I walked in here and Angela, I'm leaving an Angelina. Thank you so much. This was an absolute pleasure. You're a wonderful dining partner. Thanks for having me. Of course. Do you want to tell the people where to, yeah, we should probably do that. Yeah, you can find me at my, on Instagram, Angela Giovanna Jaritana. It's my middle name. I didn't,

put that to sound more cool. It's because Angela Geraton is taken by some woman in Sicily and she won't give me the handle. Ugh!

I love the idea of a Sicilian grandmother just blocking you on Instagram. I'm like, you don't need it. She doesn't need it. If you like listening to this podcast, keep it up. Yeah, and if you want to be featured on Opinions or like Castrol's, hit us up at 833-DOGPOD1. Please call us. We love to hear you. New audio episodes every Wednesday. New videos every Sunday. Check out the Mythical Kitchen channel. We launch stuff there all the time. Check Angela for being drunk on Sauvignon Blanc next time. It's happening. It's going to happen. It's going to happen. See you all next time.