Are Expensive Eggs Worth It?
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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 Scher. And I'm Veruca Salt. No, I'm Nicole Anayadi. And I feel like I thought that you actually thought that you had them convinced that you were Veruca Salt because it was a very convincing acting job. And I feel like I, as your scene partner, left you high and dry. I feel like I didn't know how to channel Gene Wilder. Yeah, it's okay. I don't expect you to. I've learned that, you know, taking the brunt, is it the brunt or the grunt?

Definitely brunt. I'm taking the brunt. Emily Brunt. I'm taking the brunt of the acting, you know, just like always like 100%, giving 100, expecting zero. You know what I mean? Here's the thing. I don't think I'd be a naturally talented actor. I don't even think I could work. I disagree. You think I could? Yeah, if you applied yourself. I don't know. I think I'm better at like vomiting out facts.

about things. Like, did you know that Roald Dahl hated the Gene Wilder casting? Yes, I did actually. You're not that special for knowing that. Did you know that Gene Wilder refused to do the movie unless he could do the somersault scene with the cane getting stuck in the cobbles. Oh my god, that's so fun. We both know the same amount. You know, Roald Dahl, like, don't look up his opinions. I know, I know, I know. Yeah, yeah, well. Great author, great,

crappy person maybe? Yeah, well, you know, there was some stuff. The sequel to Charlie and the Chocolate Factory was... Through the Looking Glass? No, that's Alice in Wonderland. That was Alice in Wonderland. The Great Glass Elevator is about... Oh, see, well, I knew it was about glass. Well, that's not what we're talking about today. What are we talking about today? We're talking about are expensive eggs actually worth it? Because this is a question that we actually get asked a lot. Yeah, yeah, of course. Is there any difference between the eggs at the supermarkets...

because when you go to the egg aisle, you know how it is, an entire aisle of room temperature eggs. The egg aisle. They're not room temperature. I'm kidding. You're being silly. When you go to the egg case, there are so many different varieties and so many different brands and I'm...

And I have been on record as stating that eggs are one of the things that I pay more money for deliberately because, one, I'm not feeding a family of four and I don't even eat breakfast at home in the mornings. And so I'm basically using them for cooking or I'm making lovely little eggy brunchy treats on the weekends. Okay. And so for me, the quality –

is matched by the price. Interesting. And I get the brands of eggs that I like that I know taste significantly better, and I'm fine paying, God, $9 a dozen for them. What is the definition of a good-tasting or high-quality egg? A good-tasting egg. So this will all come home to roost.

Because what I would have said before researching for this podcast is that to me, the number one thing I look for in an egg is the color of the yolk. So I'm looking for color of the yolk. I'm looking for tightness of the whites. I'm looking for an actual deep, what I would only call like an eggy flavor, right? To me, a dark orange yolk is the...

Mm-hmm. Okay. Yes, yes. But you kind of...

mentioned out of the three factors that you used to define a good egg, two of those were visual and one of those were taste. Yes, but I don't think you can separate the visual from taste. In the case of eggs? Yeah.

In the case of a lot of food. Interesting. I think, and not the, you eat with your eyes first, but no, I think there are visual cues that can help you anticipate how something is going to taste in a way that is more pleasurable to the overall senses of human. And a lot of people have done really good stuff on this. Ethan Schlabowski made a really fantastic video. He's a fantastic. Fantastic. I love watching his videos. He's very talented. He rips, man. Great practical cooking tips. Come on the show.

Come on the show. We should have Ethan on there. We probably should have had him for this to rehash it. But either way. But he made a fantastic video essay about expensive eggs and...

The reason color change happens in eggs, and this is something that I knew before I liked it. Go ahead. Diet. It's all diet, right? I was going to say egg diet. No, chicken diet. Do you think that chickens are eating eggs to then lay eggs? Is that what you think? Sometimes they do. I used to say sometimes they do feed chickens. Sometimes they do, actually. But no, of course not. Mostly bugs and flowers. Yes. Mostly bugs and flowers. If you eat orange things, the yolk will turn more orange. Dan Barber famously once fed...

chickens a diet of just spicy red peppers because chickens cannot recognize capsaicin and then turn their yolks bright red. But for

For me, I remember going to France. I went to France for the first time, and I got a normal-ass, like, croque madame, and the yolk on that egg was bright, bright orange. So I have these, like, food memories associated with the first time I saw a bright orange egg yolk on food, and that was a really good croque madame. Was it because I could have tasted the difference between that orange yolk egg and your normal mass-produced,

produced grocery store egg blind, I don't think so. In fact, I'm 100% sure that I could not do that. But it's still this taste and sense memory that I have that still means a lot to me. So when I'm cooking brunch on the weekends, a dark orange yolk, I would pay a quarter. I would flick a quarter at a genie if I cooked a pale yellow yolk...

and served it sunny side up on my little weekend brunch that means a lot to me. Okay. If I could flip a quarter to a genie to turn that yolk darker orange, I would. I'd pay a quarter every time because that's what I'm actually doing is I'm paying an extra quarter per egg for that dark yellow yolk. Is flicking a quarter at a genie something that people say? No, just me. Is this a new saying? Yeah, I don't know why. I don't know how my brain is different, but you know what I mean? I'm loving this. I know what you're

saying it's like it's like live action live action Aladdin Will Smith genie I'll see what you're saying so so it's like it's like your tax it's like it's like your your genie tax correct and that's how I that's how I view like value in life right okay well that's I never knew never knew that about you the problem is I'd flick too many quarters at the genie at genies to do a lot of things for me and so I would end up broke

Because one quarter don't sound like a lot, but it's 12 quarters per carton. You know, times, say, you're feeding a family, three cartons per, that adds up. Yeah, and also lugging around a bunch of quarters, boring. I know, God. Oh, you're from, Beverly Hills is the only city that will, do they have a card on their freaking parking meters? They do, yeah, they do. Okay, because last time I was there, I got a parking ticket because I didn't have any quarters and I had to go to a chiropractor in Beverly Hills.

You could just use dimes and nickels. If I have dimes and nickels, I probably have quarters. I have no change. I haven't used cash in years. Okay, Josh, I think it's nice for us also to find like what...

Because there's so much lingo. Like when you go to the egg... You said egg case? The egg store. When you go to the egg store, do you call it the egg case? I just call it the egg section. Or just go into the eggs. Go into the eggs. We're going to the eggs. So when we're going over to the eggs, there's so much lingo. There's pasture-raised. There's cage-free. There's...

organic, no added hormone, all that stuff. I think we should sift through what these things mean because free range means something and we should find out and they should find out what that means. Free range and a lot of these are all individually decided by various agencies that actually create these labels, right? You see the KSA sticker.

KSA sticker? Is it the kosher one? Kosher, yeah. You know, it's like something that is a governing board that is taking money. Similar with the Green USDA Certified Organic. They have all of their actual tenants listed out on a website. The interesting thing about free range is when you say free range egg, you probably imagine like a happy chicken running around on a field. They're free. They're free going, look out, look out. A free range chicken is like a prisoner getting yard time.

You know, we're like, they get to play outside. What? That's it. The whole industrial food system is a nightmare. We all participate in it and it's fun. I'm sad. Don't be sad. We get to eat their unfertilized ovum. Yeah, so what free-range actually means, free-range eggs come from hens with the potential to access an outdoor area, the potential to access an outdoor area, though that outdoor area can be quite small and not all the hens actually go outside. And so if you're buying...

Yeah, so they basically, the hens are, you know, cooped up and then there's a potential for them to roam. They have the potential to roam, but they're not encouraged to roam? Well, it's like a Stockholm Syndrome thing. If you kind of grew up, they're not growing up in the, like, actual pasture. Whereas pasture-raised, pasture-raised eggs, if certified humane, again, certification comes in all this, come from hens with 108 square feet of outdoor space per bird, allowing for a more natural environment. How big is 108 square feet?

108 square feet would be... Is that like a closet, a bathroom, a one bedroom? So 10 by 11.

Is this room 10 by 11? 10 feet by 11 feet. This is significantly bigger than... So probably about half this room, I'd say, is 108 square feet. Per chicken. So per chicken. Yeah, I believe it's per chicken. So where Maggie is... So Maggie's the chicken. Maggie, you're the chicken. Can you make... Can you look at... Bok bok? Bok bok. There it is. That's pretty good. So where Maggie is is like where the chicken can roam. One chicken can roam. Can you do more of like an Alan Tudyk voicing hey hey from Moana? Oh, well, I can't. I can't compete with the master. Try, try, try, try, try, try. Okay.

That was so good. That was really good, actually. It's like 7 out of 10 Tudiks on the Tudik scale. Tudikometer. Tudikometer sounds like you're measuring... Like Tutankhamen? No. Tudiks. Oh, because Alan has Tudiks. No, his name is Alan Tudik. He went to Juilliard. But you know how people's last names represent what they did? Like, Hendi Zadeh means born in India. Yeah, yeah, yeah. But Tudik is not. No, I don't think that. No, I don't believe it comes from that.

Oh, I thought it was. So, Pastor Raze, if you, are you somebody that, and this isn't to out you as a monster, are you somebody that buys your food with some sort of, like, moral impetus? Yeah, of course, sometimes. What do you mean sometimes? Yeah, of course, sometimes. Of course, sometimes. But, like, are you somebody that goes out of your way to, like, support local farms? Yes, of course.

You just said that like Borat when he doesn't understand something. Yes. Yes. I farm, well, all food technically comes from farms. California has a lot of farms. They're local to someone. Well, let me tell you. So, like, I try to buy organic when I can, especially with my produce. Yeah. With my eggs, I don't take that many precautions as much as I do with

I kind of like outweigh the pros and cons. Like I don't want to spend $12 on a carton of eggs. I don't want to do that. Are any of them up to $12? Of course. Which ones? Because there's the true blues. There's some organic. The true blues are expensive. When I go grocery shopping, I don't physically go that often. I'm a very busy person.

Like I don't necessarily I go to the grocery sometimes I just order from Amazon Fresh because it's convenient for me Like I just do I barely go to the farmer's market I don't I'm not that kind of Same At this point in my life time and career and who I am I don't have the ability to get up and go to a farmer's market I just don't do that Yeah I don't And I'm sure a lot of people that are listening to this Do you wish you did? Do you wish you were one of those people? Oh gosh

All I want in my life is to wake up at noon and, like, go to the farmer's market and cook delicious food for my family and my friends and you guys. And then, like, I don't know, like, watch TV and, like, watch movies and hang out with my friends and family and, like, get a dog and hang out with my cats and, like, have, like, a garden and then sleep at, like, nine. That's all I want to do. Ironically, this podcast is preventing you from being a more moral person.

No, this job in total is. What if you and I commit? What if you and I commit right now? Because I have been not guilt per se, but I think I'm at a point in my life, a 32-year-old, thinking about bringing more life into this world where I'm like, I should...

And then I just kind of like moved and forgot to update my address. Yeah. It's like stopped. Right. Or I moved out of range and didn't find another one.

I'm going to get back to it. Okay. Because I can. What are you going to do? I can do it. I'm going to join a CSA, Community Supported Agriculture, and I'm going to get local eggs and produce delivered to my doorstep every week. So I use Amazon Fresh to order a lot of my groceries. And honestly, what I do is I tell myself, okay, I'm going to buy a carton of eggs. I eat eggs at home a lot. I'm a big egg eater. So is my husband.

So I'm like, okay, I'm going to buy 12 eggs, but they also have 18. So I'm not going to buy the 18 because I don't think we're going to be home for breakfast that often. So I like, this is literally my thought process. I go, okay, I'm not going to be spending $12 a carton on eggs because that doesn't make sense to me. A dollar an egg does not make sense. It's like $4 for an avocado. Like, I'm not going to do that. I'm not.

And then I tell myself, okay, I'm going to see all these words and all these words are going to make sense to me. I'm going to try to buy organic when I can. So I try to buy organic eggs. But if it's more than $8 for the organic eggs, I'm not going to do it. That's your cutoff. My cutoff is $5.99 for 12 eggs, organic. And if I can find that, I'm good. And if I can't find that, then I start going with words like pasture-raised or words like hormonalized.

hormone free and things like that. Why do you buy organic eggs? Like what to you is the trade off? Because I think I should eat more organic food.

Okay, for what reason? What bad is happening to you from non-organic food? I don't know. I couldn't tell you. Maybe it's the Monsanto spraying of the things. I don't know what to tell you. So organic is another delineation in the eggs. That means that it's eggs that have come from hens that have been fed in organic diet, and that doesn't have any requirements to outdoor excess or space for hen. There's actually so many layers to

and why people are buying them, right? If it's for the taste. I'm not buying them for taste. You think all eggs taste the same? No, I don't. But I'm not buying them. I'm buying them for functional purposes. You know, I'm making an omelet. Like, I'm just putting them in recipes. You don't want the best tasting eggs for your omelet? No. I'd rather have the best tasting meat and vegetables. Prosciutto. A little prosciutto in that omelet. Kosher home. Yeah.

I actually bought beef bacon and it was great. Did you? We do beef bacon in our omelets with veggies. I am craving a big slice of pizza and an ice cold Pepsi for lunch today. Nicole, what if I told you you have the power to make that happen? I do? Yeah, and you know how I know that? Because you're real, real smart. That's one of the reasons. The other reason is that I had the same dream that you had, except this was a couple days ago. We basically live parallel lives, but I was craving an ice cold Pepsi and a big old slice of pizza. And I was at the airport and I was coming back

to LA and so I like really needed some food to get me through that last leg of the journey and I was on the plane and I opened my pizza and the flight attendant came by and I got the free chips and I got an ice cold Pepsi Zero Sugar and I will never forget this borderline spiritual experience of eating that spicy from the

pepperoni salty chewy pizza going to the crispy chips and then resetting my palate with ice cold refreshing Pepsi zero sugar that perfect amount of acid to just cut through all that fat in your palate and then back to the chewy pizza crispy chip refreshing Pepsi chewy pizza crispy chip refreshing Pepsi and it made the flight so so much better my lunch was absolutely saved I love story time with you Josh it's my favorite

But moral of the story is, Pepsi makes your food taste better. Everybody knows that. So grab a Pepsi Zero Sugar for your next meal, as food deserves Pepsi.

Hey, Josh, when you think of the holiday season, don't you think of gratitude and connection? Nah, man, not at all. I think of being sedentary on the couch and eating a bunch of turkey until I feel sick. But hey, since you brought up gratitude and connection, I think a great way to connect with people is through a language. Like, I grew up in Southern California. We grew up in Southern California. And somehow, I still don't speak any Spanish. And I took classes in high school, and it didn't really work for me. And now I don't speak any. But it is my absolute goal to speak Spanish.

We're pushing it to next year, but I'm going to start right now of learning Spanish. And I think there's a great way to do that. That's incredible. And is that way Rosetta Stone by any chance? Gosh dang right it is. You get an amazing value with Rosetta Stone's deal. A lifetime membership with access to 25 languages. Languages like Dutch, Portuguese.

Polish, French, and more. It's an immersive program, so you really learn to speak your new language naturally. With access to Rosetta Stone through the app and your desktop, you can learn anytime, anywhere. So don't put off learning that language. There's no better time than right now to get started. For a short time, a Hot Dog is a Sandwich listeners can get a Rosetta Stone lifetime membership online.

Holiday special. This offer won't last long. Visit rosettastone.com slash hot dog. That's unlimited access to 25 language courses for the rest of your life. Redeem your holiday offer at rosettastone.com slash hot dog today for yourself or as a gift that keeps giving. But like I don't find things like eggs and sugar.

And, well, not milk. My milk at home is weird. But eggs I don't consider. Is it kosher? No. I get, David, like organic 2% or whole milk, and I get that, I get Fair Life. Fair Life. So it's weird. I've been drinking Fair Life. More protein. I love Fair Life milk. But, um.

I like my eggs and my flour and my sugar, like those necessities. I think it's coming from like a cooking and culinary background. Like those are like all purpose ingredients. Yeah, I know what you mean. Like those are my AP, like those are my AP ingredients. Like they're going to be fine no matter where they're from, no matter where I get like, and they're from Smart and Final or if they're from Whole Foods, like it doesn't matter. Like it doesn't matter. You don't need to be spending top dollar on those things. So that's my mentality. Do I think that's the proper mentality? Probably not.

Interesting. Yeah, I know. It's weird, right? Yeah. I'm like, my home is like, it doesn't, I don't care that much about it.

It's so funny because I will pay. This is wild. I'll pay $10. Vital Farms has been my favorite egg producer for a while. I think they have cool packaging. Not that you should buy for the packaging, but it is alluring. And I love the look and taste of their eggs. Happy Egg also does a really good job. They're all very, very expensive. There was a period of time where Josh said the only eggs that... He's like, I'm not a picky guy. All I want in the kitchen are single bite snack cakes.

Boom. And Vital Farms eggs. Remember that? Vital Farms eggs. Also, we work for a cooking show. They look great on camera, dude. They look so much better. They're always beautiful. You know how shitty it is? I'm sorry. Do you know how crappy it is whenever you have one egg from like Ralph's and then one egg from Vital Farms and you crack them side by side because the recipe calls for two eggs? Yeah. And they're so...

so different in color and the opacity of the albumen and all that stuff. That's what I'm saying. I think the egg quality really, really differs. But I then, to save money and also it's just convenient, I'll get like the, you know, the party packs of chicken?

Party Pucks? Dude, this is still the cheapest meat in America you can get. It's at any mass market grocery store. You get what's called a Party Pack chicken. That is simply drumsticks and thighs, and the quality will be like some of the thighs are three times bigger than the other thighs. There's bone shards in some of them. Like I'll take a – I have to take a boning knife and like trim up each thigh before I marinate it. But you, I swear to God, when it's like on sale, you'll get a buy one, get one free, and it nets out to like –

$2.39 a pound for animal meat. It's crazy. Yeah, kosher meat. So I save money elsewhere, but something that I read from Serious Eats, J. Kenji Lopez, another awesome food creator, writer, whatever you want to call him, chef. He owns a restaurant. I don't know if it's still around. I just call him an OG. He's an OG. Kenji's an absolute OG. Wicked, wicked smart. Does a lot of cool food testing. He designed an experiment.

where he took all different kinds of eggs. We didn't even talk about omega-3 fatty acids yet, but some eggs have added omega-3 fatty acids. I love fatty acids! These different kinds of eggs, and he scrambled them all the same, weighed out the egg, the butter, the salt, scrambled it all at the same ratio,

and did a blind taste test, and he didn't tell people which eggs were which, but 50% of respondents said that all the eggs taste the same. They're just eggs. And then the other 50% generally ranked the yellower egg to be tastier. Interesting. Right? Was it a blind taste test? It was not blind. They didn't know which was which egg.

But the yellower egg, but then what he did, smart, smart, smart man, put a couple drops of green food dye in each one and made them different hues of green. Why green? Because green would obscure the yellow. Oh, I see, I see, I see, I see, I see. Yeah, so people could then not adjust for their sight difference, right? Like you draw a cartoon egg, it's going to have like a darker, yellowy color. Sure, sure. So after that...

That number jumped to like 80% said they were all the same and only 20% said they had preferences and those preferences were very mixed. Interesting. And then he took the one last person. He took the one last person who in their guessing was consistent that the pasture-raised organic

whatever eggs were the best, and he gave them two eggs side by side, and he said, this is the pasteurized egg, this is the, you know... Non-pasteurized. Non-pasteurized egg, which one's better? And he lied to them, and then they picked the other one. So a lot of this is...

and power of suggestion. It's all power. It sounds so much like power of suggestion to me. It's a lot of power of suggestion. Yeah, yeah, yeah. And then you come down to if it's not about taste, you know, if it's not about that actual visibility, like, yeah, what is it worth to you to give a hen the size of half this room? Yeah. I don't want things to suffer. Yeah, of course. But also, like... We don't want things to suffer. I don't know. There's a lot of them.

We have a big, big, big industrial food supply. This is what happens when you live in cities. You know what I mean? Like there's a necessary amount of suffering that has to happen if you want to eat animal products, you know? There's so much guilt in this podcast. There's a lot of guilt. There's so much guilt. I think what this podcast has turned into is me realizing I should be more conscious about the things that I do and you just being a guilty man, just a guilty, guilty man.

I think I've... I just need to be more self-aware and you need to be... You need to express your guilt. I think the guilt is ultimately me being disappointed in myself for not being a better person, honestly. And it's so funny because I often preach, and I do believe this, that like your food choices do not... They matter. Well, no, but also, but it's not like a...

moral thing necessarily right food choices you eating fast food everyday does not make you a less moral person yeah everybody's just like trying to get by trying to do the things that give them comfort that they can do within their budget because yeah dude nine dollars for a dozen eggs that's nuts that's a that is Costco you get the five dozen Costco eggs dude

I was going to talk about, like, my mother-in-law, she always has, like, multiple Costco eggs. And she always says, take eggs. And I'm like, no, I don't want to eat Costco eggs. Yeah. But, like, where do I get off saying, like, I'm going to get eggs for $5.99 whenever she's getting 18 eggs for $5? Like, who am I? I get that. It's just the disassociation.

It's just so grand when it comes to things like that. And then why am I able to give grace to everybody else? And again, I truly believe that, but then not give the grace to myself? Right, right, right. You know? What are you doing here? I think it's because eggs are such a blank slate item. Like all foods are neutral, right? Yeah, yeah, yeah. And they get dressed up in these cartons.

And you can decide what kind of carton you want to get because at the end of the day, each egg is pretty much the same. Oh, 100%. Yeah, yeah, yeah. They're all the same. They're all the same. They just go through different gratings and whatnot. But again, it's a literal chicken period. You're eating a chicken period, right? Yeah. That's all it is. You can say that scientifically confidently. I can't. I don't know what it is. What else would it be? No, if you asked me to explain what a period is, I couldn't tell you. Okay.

But regardless, like it's… Uterine lining? Yeah, shedding your uterus. You shed uterine lining. Shed it. Interesting. Shed it. Yeah.

But, yeah, it's just past. Like, it's a chicken egg. It's an egg. That's all it is. And we've decided to give it so many different grades and so many different names and treat the hens a certain way and yada, yada, yada. But it's just an egg, man. Do what you can. Like the most commonly eaten food in the world. Yeah. And listen, if you don't eat eggs and if you're vegan, that's fine too. Like, we live in a time where you can make an egg. I literally was on Instacart the other day and they had eggs.

Vegan eggs. They were hard-boiled eggs in a package made out of kalanamak, also known as black salt. And it was beautiful. Literally, they showed a picture of it, like the packaging, and then the egg itself split in half. And I'm like, holy crap, that is an egg. It's just incredible that we're living in these times. It's very, very cool. I have a preference between white eggs and brown eggs or multicolored eggs. Ladies has eggs.

Yeah. Ladies has eggs, and that comes into play. So we have ovaries. So we have ovaries. And those aren't eggs. Those make the eggs. Those make the eggs. And then every 28, Maggie, 28 to 32 days? Yeah. They, we pass an egg. We pass an egg. Just one though?

Is it just one? Yeah, I think if Meggie's mic kind of... Single egg. It's just one egg. So, chickens lay eggs. What's the normal rate for laying eggs? Well, chickens have different cycles. Chickens don't have the same cycles as a human woman. Ladies lay... Mammals. Mammals typically are like basically the same, but chickens is not mammals. No, no, no, no, no. Dinosaur. Chickens is dinosaurs. Chickens is dinosaur. How often are you laying eggs? Me? Yeah. Yeah.

I release an egg once a month. Right, Maggie? Like an album drop, like a supreme drop. I lay an egg once a month, and I haven't gone through a grading scale necessarily. You're relatively free range. I know you wish your apartment could be bigger. Did you call me relative? Yeah, you got a nice two-bedroom, you know? Yeah, I could, like, download an app if I wanted to. Big common area.

In the end, are expensive eggs worth it? Like, nah, man. Not at all, dude. If it's worth it to you, if it makes you feel better, if it makes you act better, if it makes you a better person, sure. Buy an expensive egg. If buying a less expensive egg makes you a better person, makes you feel better for other factors, that's fine, too. You know?

Our whole lives we've been told eggs are good for you, eggs are bad for you. Eggs have high cholesterol, eggs have low cholesterol. Don't eat eggs anymore, eat two eggs a day. Eggs have been the subject of conversation for so long. Now what I want to say is just eat eggs. They're delicious. Yeah, eat the eggs, man. They're delicious little balls of yum. Carla only has the best tech. Can't connect to network. But she didn't have the best internet.

So she got Cox multi-gig speeds to power all her... Now all her tech is... Connected. Exactly. Step it up with Cox multi-gig speeds. Available everywhere. Two gig download speeds. Individual speeds vary. See cox.com for details.

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Well, now it's time for a new segment where Nicole and I put our food trivia knowledge to the test. It's time for our very own trivia segment called Yummy in My Tummy Got Some Trivia for You. All right, Robot Maggie, throw that first question up there. What is the only food that can never go bad? That's a tough one. I have a couple. I have a couple.

I have a guess. I have a guess. What's your guess? Well, I remember, let me tell you something. So there was a Disney Channel thing where they would say, they would ask questions, like trivia questions when we were little kids. And then it had this really cool graphic that would say, one of them is flower, but not if you get it wet. But I'm going to say honey. Or

Or sugar. Peanut butter. I believe peanut butter can also last roughly indefinitely. I'm going to say sugar. I'm going to say... Depends what you mean by go bad. Honey. I'm going to say sugar. I'm locking in peanut butter. You got to choose one, Nicole. Because salt is the right answer. Because one of them is the right answer. Salt isn't a food. I'm going to go ahead and say... I'm going to go ahead and say...

I'm going to say that they are saying salt. I'm going to say honey. I'm going to say honey. I'm going to say salt, but also peanut butter can last indefinitely. The correct answer is honey.

Your girl's so smart. What about salt? Your girl's so beautiful. Your girl's so educated. What about salt? Is salt a food? Your girl's so good at this. Is salt a food? Is salt a food? Are you Googling if salt is a food? Ugh. Salt is a mineral. I agree with that. Oh, no. You're right. Nicole, you got it. I'm right. You're good. You're so good. Robot Maggie, time for the second question, please. If you have McGarrocaphobia, what are you afraid of? McGarrock. McGarrockphobia. McGarrockphobia.

Megarachophobia. What is fear of large breasts? Megarachophobia. I'm going to say eggs. It's megarachophobia. I'm going to say eggs. No, because that'd be ovophobia. That'd be megarachophobia. Fear of large mommy milkers. I don't have a guess. The correct answer is an extreme fear of cooking.

Interesting. So it's not Big Bazooka's fear of Big Bazookas? You asked for a harder question. McGuricophobia. Interesting. Let me see it. Well, now we know it. Interesting. I wonder what the root word is because the root word threw me for a loop. Me too. Never heard that root. That is interesting. McGuricophobia. What type of food holds the world record for being the most stolen around the globe? I have an answer. What is... Most stolen around the globe? Bread. Bread.

I'm going to say maple syrup. The correct answer is cheese. Cheese. Most stolen. Interesting. I'll tell you why. Because there was a great... Here's my thought process behind maple syrup. I won. You won. You won one to nothing. My thought process behind maple syrup was there was a great maple syrup heist.

And I was hoping that that upped the average across the entire globe. I was thinking of Jean Valjean. No, that's a good one. That's a good one. Yeah. 3,000 tons of maple syrup were stolen in 2012. So the largest amount of food stolen was maple syrup. Well, maybe. I don't know. But I was hoping that that evened out across the entire globe. I have information about the cheese. It is estimated that as much as 4% of the cheese produced around the world is stolen. That equates to as much as 90.6 million tons of cheese each year.

Why buy the cow and get the cheese for free? All right. Well, you know what that means, Nicole. What? Time for a little segment we call Opinions on Like Casseroles. You didn't even acknowledge the fact that I won. Oh, congratulations. Thank you so much. I'm happy for you. I would like to thank my mother and my father and Robot Maggie.

It was a team win. Yeah, a team win. Yeah, I couldn't do it without my mom and dad. I would like to blame God for me losing. A lot of people thank God for winning, but I would like to blame him for me losing. Okay. Sorry. No, it's fine. Did I cut you off? No, my nose feels weird on the inside. I get it. Okay.

Hi, my name is Lillian from Sacramento, California. And I left a message on your Twitter asking about opinion casseroles for Thanksgiving, but I doubt anybody's going to look at it. So I'm leaving you a voicemail too. Smart, very smart, Lillian. I need somebody to know that my mother used to

use ramen packets as seasoning in her Thanksgiving gravy with the turkey dripping. So smart. And one year, she used shrimp flavor. So smart. Let that sink in. That's probably great. I haven't spoken to her in seven years. I love what you guys do. Have a great one. Bye! Was it for the shrimp seasoning or did she do something else bad? I'm sorry you haven't spoken to your mother and that's really sad and I hope one day your relationship could be fixed and if it's not fixable, then...

I'm sorry. But I love the ramen in the food.

Brilliant. It's just a little packet of bouillon. That's what you would season gravy with in general. And then the shrimp gravy, listen, I get how that would impart a little bit of a fishy flavor that you may not want, but, but, but. It's just umami. It's umami. I'm into that. I'm in for shrimp gravy. I might make a shrimp gravy for my turkey this year. That sounds smart. Sounds really good. Shalom Shabbat, Josh, Nicole, Maggie, everyone else at the Mitchell Kitchen. My weird food opinion is that I have some leftover challah here, and I turned it into French toast.

but I forgot I didn't have milk in the fridge but I did have a tube of sweetened condensed milk I also didn't have cinnamon but I had fresh ground nutmeg and Angostura bitters and I tell you I slapped that thing in a pan in my college dorm room here in Toronto and oh boy what a treat anyways thanks guys have a good one that was cute

First of all, it's Shabbat Shalom, not Shalom Shabbat. Is that what you said? Yeah, yeah. Is that a Canadian thing? I don't know. And also it's Challah, not Challah. King Challah from the Black Panther franchise. What? King Challah. Is it T'Challa? Yeah, yeah. It's T'Challa. I love your innovation, and I love your creativity, and I love that you're taking door-in-room cooking to a brand new level.

What I love about this is in no way is that French toast. That ain't French toast at all. Yeah, it is. What it is, I don't think so. There's no eggs in it. I don't know. I think what they've done, though, is created a new dessert entirely. It's like Hong Kong brick toast. Yeah. Remember, I feel like that's what you've done, which is even cooler than making French toast. You're going to get a lot of that caramelization on the sweetened condensed milk. That rules, man. I feel like.

Sounds delicious. I see young me inside you. You know? Not me. Never mind.

Alright, this is going to be weird, but I think Josh might agree with it. Thank you. Scrambled eggs should not just be a breakfast food. Agreed. If you load them up with cheese and bacon and whatever you want to put in and out of your fridge, guess what? That's a dinner food now. And I'm tired of getting weird looks because I want to eat scrambled eggs for dinner. Because whoever said they had to just be for breakfast? No, me. No one. No one. No one said they should always be for it, and in many cultures, they're not. But you know, I love the term breakfast for dinner.

Same, it's fun. It's still fun. I like saying that, and I love the action of making breakfast for dinner, but you can eat scrambled eggs whenever you want. You can have it in the morning. You can have it in the afternoon. Pizza in the morning, pizza in the evening, pizza at supper time. Yeah, exactly. Same for scrambled eggs. Yeah, I love scrambled eggs.

When pizza's on a bagel, you can have pizza anytime. Same with scrambled eggs. When the scrambled eggs are in your pan, you can have them anytime. I did this the other day. Didn't want to go grocery shopping. Really hard up. We were about to leave for a weekend or something. I had six scrambled eggs. I had six of them to get 36 grams of protein and a little bit of kimchi fried rice. And I just put kimchi fried rice inside the omelet. And that's a lovely meal. I've had five eggs for breakfast a few times this week.

It's a little bit gross, but I like it at the same time. No, but I love eating eggs for dinner. Eggs are really one of my favorite foods, which is why I spend so much money on them, despite the fact that I could not tell the difference between them. Hey, Josh and Nicole. My name is Will. I'm from Columbia, Missouri. I get made fun of a lot for this one, but I eat the leaves on the strawberries. I just eat the whole thing whole. Yeah, I get roasted quite a bit for that.

I'd just like to hear what you think. Thanks. Okay. Well, I won't be doing that, but you can do it.

I don't think you're going to get sick from it. Or like Josh was actually talking about the other day how you should blend thyme sticks and the tops of peppers into marinades in order to extract the original delicious flavor. Is that what you were saying? Well, the thyme sticks add like texture. We're talking about making jerk chicken. Yeah. And a lot of people strip the thyme. No, throw a whole bundle of thyme in there with the sticks because then you blend that up and the sticks are actually going to add texture to the outside and help it stick there. Yeah. I

I, again, I will not be doing this because I get, I don't know, I don't want to do that. But if I were like picking them off the vine, like if it's like a beautiful summer strawberry and I'm like, you know, I'm like in France and I'm getting, what is it? Yeah, foie de bois. Fries de bois. Fries de bois. Fries de bois. If I'm getting some fries de bois. Fries de bois. You better believe that I'm going to be just chomping it and eating it whole. But for the grocery store strawberries, I don't need to.

Tell you what, Will, I'll make you a deal. Every strawberry I eat for the rest of my life is going to be leaves on. He's lying. No, I'm just saying, we run through probably two pounds of strawberries a week in our house. I don't love them that much. You guys are strawberry people? Julia loves strawberries. We don't eat a lot of fruits. And I love eating fresh fruit. You don't eat a lot of fruits? No. Crazy. I'm not a big fruit person. We do like fresh fruit for dessert every night. We're more of a vegetable household. We do vegetables too. You don't have to pick. You can have the fruit and the veg, you know? I don't. No? Well, you gotta choose one or the other. Fruits or veg? Veg. Veg.

But when you dice up strawberries, yeah, you're like leaving so much fruit in there. You're probably losing about 5% on yield. Even if you nibble around it, you're still losing a lot.

I'm sorry eating the leaves dude, there's no reason you can't eat the leaves. If I see you eating a strawberry and throwing the leaves away, I'm gonna tell him. How many times have you seen that? We've worked together for like five and a half years. You're not eating the- How many times have you seen me throw the leaf top of a strawberry away? Fourteen times. Fourteen. You think you've seen it fourteen times? Recall the last three. Okay, we had strawberries in house recently and you took a bite and you left four of the leaves. That's one, you got thirteen more. I'm counting each strawberry as an event.

No, but I agree. It's fine. Well, I'll tell you what. Eating kiwi skins, you know? Oh! I don't do that. I don't do that. I don't play that. I mean, I could do it. It's probably really good for fiber and stuff like that. Yeah, but it makes my kiwis taste worse, and I've been eating a lot of kiwis. We run through about two pounds of strawberries and about eight kiwis per week in our house. I like kiwis. I need to eat more kiwis. Dude, the new, the Zespri yellow kiwis. Oh, I love yellow kiwis. Oh, my God. Change the effing game. Drop that acid a little bit. Mm-hmm.

You know, probably like increase some of that beta carotene production in there. Love it. A little bit sweeter, more floral, fragrant. Really good. Fudge a dutch, man. What a time. Yeah, I'm not going to eat the leaves. Well, on that note, thank you so much for stopping by. A hot dog is a sandwich. Will's friends stopped bullying him for his personal choice. We're like Joey Swole, but for food. I don't know who Joey Swole is. I know who Joey Swole is. Jimmy Conta.

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