Is Fancy Salt A Scam?
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- čas přidán 28. 06. 2024
- Today, Josh and Nicole are taking on another sodium stumper --salt! Are salt companies lying to you? The Morton Salt girl might just be all you need in your pantry!
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Welcome to A Hot Dog Is A Sandwich with Mythical Chefs Josh Scherer and Nicole Enayati! Join us every Friday where we discuss, debate, and dissect the web’s most hilariously controversial culinary quandaries.
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Josh: "I realize that I am a hypocrite"
Nicole: "Yeah, no frickin duh"
This is my first time watching this podcast and I'm sold haha
I grew up in India and we frequently put kala namak (black salt) on yogurt or yogurt+rice dishes. The elders said it supports digestion. Indian black salt has a funky sulphuric taste that you can most definitely tell is there even with small amounts. I now associate that taste with have an upset stomach haha!
I think in America, they utilize that funky salt to recreate egg flavor for vegans but I'm not sure?!
thank you so much for putting these back on youtube. plz keep doing these. its so much better than listening on spotify
Things I'm excited for:
- is pork the other white meat?
- SNAPPLE SCRAPPLE
- Is Taylor ham a pork roll?
Also, make scrabple: make a scrabble game board and game pieces out of scrapple and play it on aprons off or GMM
So molecular and cellular biologist here, the "Tongue Map" is an early idea of how we might taste things, but we do find taste receptors for all of those flavors throughout the mouth! =D
In the UK, Stella is a cheap beer that's associated with pub fights and other stereotypes of certain pub-going types 😂
I was SO hype for the scrapple shout out! My first job was in a deli in Amish country. I sold my weight in Seltzers sweet Lebanon bologna every day 😂
holy shit, josh's "is pork red meat" goblin mode was the best lmfaoaoaoo
You don't need to boil sea water to get salt. Tons of people build these pre-built frames that trap the sea water and the sun will evaporate the water leaving the sea salt.
Lmmfao… I can’t believe I just watched a whole podcast about salt. Josh killed me when he said, “it’s just you and your cookies”😂😂😂 I’m dying
You gotta make it apple Snapple scrapple. Not just for the word play but also cause apple ham and corn are a trio made in heaven
It's funny to listen to Josh talk about NJ born and raised in Jersey. Nichole I'm sorry it's Pork Roll. Lol
As someone from Pittsburgh, the worst take is Josh saying Pittsburgh is basically Ohio… don’t lump us in with them 😂
As a fellow Yinzer, fuck Ohio.
Oh trust me, we definitely don't want Pittsburgh either 😂
@@thestraydogcan one of you explain what is the beef between these two lol
@@mercedesvelasquez8781 something something sports something-- like any beef lol
@@mercedesvelasquez8781 You shouldn't talk to Ohioans.
One salt… stares into kitchen… grey salt, homemade rosemary grey finishing salt, kosher salt, table salt.
I watched this in order to turn my brain off and sleep. I love all of the sarcasm. I want to trade my coworkers for these guys.
Okay, so iodized salt serves an important health purpose in order to help prevent hypothyroidism as caused by iodine deficiency. We have a lot of salt in our diets as Americans, but getting dietary iodine is pretty important and some countries don't have easy access to that so don't take that for granted.
Also, Josh is wrong about 99 Ranch. I am of Chinese descent and am from NorCal. My hometown is San Jose. I've only ever heard people call it Ranch 99 AS A JOKE like Frenchifying Target. It's 99 Ranch Market. It's not even an actual debate because you can literally google the website and see what the company calls itself.
Thisssssssss
3 comments down and there's a norcal person saying its absolutely ranch 99 lol
@@kittyfamily777 a) Still makes Josh wrong as he stated a sweeping generalization that all NorCal people call it that way even though they don't. b) There's only one objective truth because as a company 99 has to register their business name, trademarks, and website in a specific way in order to function as a business with various authorities. 99 Ranch is that registration. The design of their stores' logos and signs stylistically causing confusion doesn't change what that registration is.
Ampule, amp-yool: small glass vial
Thank you Nicole for saying US and A that made my entire morning 😂
Sometimes, when I'm feeling frisky, I like to top whatever I just cooked with some of that chunky pyramid salt. I like the crunch, I like the punch of saltiness, AND it's fun little touch, just for me.
34:39 It's absolutely Taylor Ham, you're so right Nicole!
Also I no longer live within reach of Taylor Ham but it's so good I have it shipped to me.
That steak-bagel-melt thing Josh just described… oh my GOD I want it so bad.
People think Stella Artois is fancy?! It’s referred to as “wife beater” here, it’s crazy how much things differ country to country.
it is wild to me that stella is considered fancy in the US
Walloon is the original language of Belgium.
Salt is absolutely essential for life, especially phylum chordata creatures because we have to be able to fire our nerve impulses-which require sodium and potassium.
The cream cheese A1 thing at the end is basically a cheese ball, sans a few ingredients, like garlic powder and chopped nuts/meats, and it's a dash of Worchestershire instead of A1.
Speaking of the kelp flavored salt, I just use straight kelp for curing/flavoring! I get dried kelp online and use it for dashi broth, but after the kelps been rehydrated I love to lay it on top of my rice (usually I’ll have leftover sushi rice and this combo sitting overnight is SO tasty the next day). If I HAPPEN to have raw fish I do the same thing to that, but kelp is such a nice flavoring for soups 🥰
As someone who has POTS and consumes 8-10 grams of sodium per day I fully believe that different salts have different uses
The touge map is indeed false. Tastebuds are evenly distributed.
Yup. As false as the food pyramid that these two might be too young to remember.
My family spreads out the cream cheese, covers it with cocktail sauce, then mini shrimp. That's our cream cheese Wheat Thins dip.
Anyone else just realizing that NaCL is also what that Pokémon is based off of?
The hand tat reminds me of Justin Wilson. Watching him on PBS when I was a kid was the reason I got into cooking.
Id never think i would learn so much on a podcast named a hotdog is a sandwich, kinda awesome. Lol
To clarify - it is pork roll.
I hasn't been Taylor's ham for over a century, get with the times people, pork roll is definitively the correct name
After how this weeks main camera view was laid out and filmed I'll now be referring to it as "A Hot Dog Is Sandwi"
Sitting here enjoying the majesty of Redmond Real Salt - Smoked Chef's Blend, and could not disagree with Josh any more. There are SO many flavors and treatments. Finishing salt is another place big flakes can be amazing over 'regular' salts.
Up vote for the Redmond Real Salt from Utah. Their smoked salt is great.
Ok, so I just read my A&P textbook for fun....but the tongue map is no longer thought to be correct. It is thought that each taste bud has the potential to send each taste to the brain. They wear out over time, this explains why foods too strong tasting in our childhood taste good as adults.
i had a little jar of truffle salt. loved that shit to finish things. it was a nice touch. then my old roommate was using some and dropped the jar on the floor, shattering everywhere. i still think about it sometimes. black salt, however, or "kala namak" is different in that it has a very sulfur-y flavor. must not be the black y'all were talking about. it's actually a kind of pink shade. i ordered some years ago for tofu scrambles to make it taste like scrambled eggs and still have a shit ton. i even gave a small jar to that same roommate's ex-boyfriend, and still, i have a shit ton of black salt.
I just want to let y'all know that my autistic 3yo son LOVES this show and will stand and watch it while repeating "a hotdog is a sandwich" the entire time lol
See he gets it! A hot dog is most def a sandwich
"Pittsburgh is basically Ohio"... The heck?
No. Ohio wouldn't want that piece of crap town if you were trying to give it to us + a lifetime supply of cheesesteaks from Philly.
Truffle salt does do more than any other infused salts I've ever used. It's a game changer in a cream or tomato sauce.
I’m glad they uploaded this cause the podcast episode was glitchy and skipping a lot😊
I use the Kroger kosher salt - Diamond isn't available around my area. The main other salt I use is smoked salt. I admittedly have some himalayan pink salt, but I never use it. Oh, also some fine sea salt for baking.
3:37 Not that it has ever been hidden, but this story alone proves that Nicole grew up wealthy. Not just upper middle class, but WEALTHY. Good for her.🤗🤗💋🇺🇸🌸Her family must see her as one of their greatest artistics, or their greatest clown-we know which.🥰
Great episode you guys
I buy himalayan pink salk in 5lbs jars, with a wide mouth. Then I can grab a pinch or a handful. But you have to be careful. Some have dyes. Look at ingredients. If it's anything more than the salt, buy a different one.
I literally want a salt section in my spice cupboard cause I love all the differences and have learned to use all of them differently. also as a decent home cook people get me nice chocolates or hot sauce gifts, literally no one has ever given me salt even though I friggen love salt to a nearly insane level
Joshes unappreciated attempt at an atla joke 😂 i see you
Cream cheese and pepper jelly on wheat thins is delicious. Cream cheese with sesame seeds and soy sauce on wheat thins is delicious. Cream cheese and A1 on wheat thins sounds like a war crime.
I just binge watch tons of these with my boyfriend (italian) and hes VERY upset that people call “pasta” “noodles”. He claims that noodles are asian. Could be something to dissect.
Kosher for all, finishing salt to eat directly, since you eat with your eyes.
I drink Gatorade all the time. Not because I’m especially active but I have some weird anemia that causes me to lose sodium. I gave my doctor the side eye when he asked me if I liked soy sauce. Hyponatremia means I have all sodium forms in my house at all times. Fine salt, coarse salt, soy sauce, broth cubes, even Tony Ds.
TBF pretzel salt is not meant for traditional seasoning but rather a specific topping
My salt list:
Volcan Fire Salt (Spice House): for my dishes that I would add spice too (Chili)
Iodine Salt: for Baking
Pink Himalayan Salt: my husband bought it
Mexican Rock Salt:
All salts are not the same. Different mineral profiles create subtle differences in flavor profiles.
The scientific approach here is honestly simple. Salt crystals form in different ways. Certain styles of salt (I'm looking at you, pink Himalayan) have a crystalline structure that is perceived as less salty by the tongue, making you taste less salt flavor while ingesting more sodium. Straight up table salt is the best option to minimize sodium intake while tasting the salt.
Michael Chiarello was definitely the Gray Salt guy. I used to watch him on PBS all the time though, not on the food network.
This is perfect. This guy thinks that Gatorade replenishes electrolytes!! 😂
Himalayan salt is a scam. I once watched a late night interview with some rich couple that was convinced to buy some failing Himalayan salt mines. The couple didn't know what to do, they thought there was something to it but admittedly they said that all scientists said there was nothing really that different between table salt and their salt outside of the color. And the host of the show seemed to more interested in trying to sell the salt for them and they just kind of went, "Sure," to any idea of what the salt might do beyond just being pink salt. And I think that basically what happened was the crystal community asked if there was anything special about the salt, and the couple said, "Sure," just to sell some salt. Now they peddle lies to sell pink salt because they wanted their investment back.
I have the pink Himalayan salt (yes, stated benefits are BS), regular Costco white salt grinder, and Morton's blue tube. They all taste different directly on the tongue or on popcorn, but I've noticed zero taste difference when used in cooking. There're differences when used to temperature control boiling liquid, but I have a hard time believing that different NaCl salts make any difference to cooked taste. Magnesium salt is obviously very different.
I see Nicole at a dermatologist. Talking skin care and battling Dr. Pimple Popper. Josh would be the beefy nurse that's always called to move patients and makes all the old ladies blush.
Hi josh and nicole, we use iodated salt because my grandmother is allergic to iodine
I was born and raised in York PA and i can second what josh said about lebanon sweet bologna. Its 1000X better than the nasty hot dog bologna stuff.
My mom and stepdad are living the 'keto lifestyle' and apparently the only salt they can have in THAT situation is Pink Himalayan salt, NOT regular table salt. I guess it screws up their stomach for some reason.
I think calling a tissue a "kleenex" is regional because I'm from new york and have never heard anyone call it that here (and I for sure have never said it). I know this is anecdotal but still worth sharing given Nicole's indignation lol
Maybe you can make normal salt taste like smoked salt by adding liquid smoke, but who the hell wants to use liquid smoke? That stuff makes me wanna hurl. If I want something smoky, I want something that was actually smoked.
10:30 whenever Josh knows he is likely wrong, he changes the subject.💋🇺🇸💐
As a bartender you need different salts. I will fight Josh over this. I'm 5'1 and will absolutely lose, but I'll fight to the end on this.
Black Salt is actually a staple in Vegan cooking. Because of the Sulphurous compounds, it mimics the flavor of eggs, and there really is not much in the way of substitutes, especially for vegans.
Also, as a Bay Area Native, Ranch 99 till I die. My ex is from SF, but went to college at USC and was converted. Just like the pronunciation of GIF, I am adamant in saying it "wrong" lol
Honestly, if you're making semi-fancy foods at home, you really only need two kinds of salt. You can use either the fine or course for most things, and then have one type of finishing salt on hand to add after it's cooked. That's really all you need, and that is only if you're making foods that use some type of finishing salt...for 99% of us, we only really need one kind of salt for our cooking needs.
I clearly found 2 other people who have read Mark Kurlansky's book, Salt. It looks like Josh may have also read Cod, which was probably an even better book.
Eagerly awaiting Snack Smash: Snapple Scrapple
lmao, as a northern californian, it’s absolutely ranch 99
I love pink Himalayan salt because I like the way it tastes. I don't care about or have any opinions about any of the pseudoscience around pink Himalayan, it's just salt with some minerals in it and some iron that gives it the color because it's mined from the dirt and rock in a mountain. All naturally sourced salts have different minerals and colors and there is a distinct difference in what they look and taste like. I live near Redmond Utah where we can visit the Real salt mines and I can tell you that it is very different from any other salt I've ever had because of the unique conditions when/where it was formed, how long it's been in the ground, and the minerals that it has. Also, most salts can be made with different grain and crystal sizes and shapes as well as different solutions. It makes me sad that anyone is throwing away perfectly good stuff (esp food stuffs) for literally no reason. I feel like a good chef could choose one type of ingredient and perfect it's use, but I also feel like a good chef would experiment and test and utilize the vast variety of things that we have available to us. If you choose a meal you know and like and make it with some variations, it becomes pretty easy to see how the meal is affected by those variables.
Must have the Snapple Scrapple!
I have a Sriracha salt at home that is so good.
Pink Himalayan salt has one nice feature: it's plastic-free-as is any other salt mined from veins created before 1950. Most other salt in the grocery store comes from evaporating off the water from seawater, which now all has plastic in it, and it's left in the salt. You're going to end up eating a lot of plastic anyway, but given we know at least some of it is bad for you, minimizing one source is maybe a good idea.
And there's nothing about size or texture that makes kosher salt kosher; it's just salt used for koshering. And it's easier to grab a big handful like you need for koshering when it's coarse. But _how_ coarse varies drastically, which is why it drives me nuts when a recipe says "1/2 tsp kosher salt", particularly when the entire rest of the recipe is in weights. That's the one thing we really really need weights for! Give me grams, d***it!
And the section on cheese felt like it needed a mention of rennet, which is super cool, if a little gross.
Maybe its selfish but I'm SO GLAD neither of you became doctors. I doubt I would enjoy a medicine themed podcast nearly as much as I enjoy this one!
Peach Snapple Scrapple ... make it so
There's some evidence that it's not just that salt is bad for you exactly but also that people don't get enough potassium in their diets.
Sal actually does mean "salt" in Spanish
Mark from New Jersey he is correct about pork roll. Taylor ham is the brand but if you go order a sandwich you do not ask for a pork roll egg and cheese. You asked for a Taylor, ham, egg and cheese so it’s really not much of a debate.
Y'ever try black garlic salt though?
I don't care for scrapple, HOWEVER, it is good sliced/griddled then put on a sandwich with apple butter. Which goes against all my other tastes because I abhor organ meats.
Sure, use one salt for cooking, but there's definitely a solid use case for other types of salt. For instance, using a larger flaky salt as a finishing salt creates great heterogeneity. Using that fine bs iodized salt on a pretzel will make a terrible pretzel. I totally agree that the pink Himalayan salt is useless, though.
If you dont eat a lot of dairy, fish, or seaweed you need to eat regular iodized table salt or you can have hypothyroidism or develop a goiter
Pink Himalayan salt is the best..........It makes a very nice lamp 😁
We want Snapple scrapple!!
One salt to rule them all
Not that you need another salt quote.....but.....your tongue and tastebuds numb when you are flying so all airplane foods are heavily salted just to compensate to taste "normal" (if that is a thing for airplane food) AND why after a long flight you feel like crap even more so than sleeping awkwardly next to a stranger in a seated position
I do enjoy using smoked salt
As an erudite from the Garden State I chalk this argument up to the same argument as people calling virtually all soda Coke in the South. Or at least they used to. My point is that Taylor Ham is the father of all generic pork rolls. We can get in to the history of why pork roll is even a word (cuz Taylor Ham can't legally be called ham), but that's unnecessary at this point. I don't agree with calling all pork roll Taylor Ham. It's basically a "Is Pepsi okay?" argument. And frankly no. It's not okay. When I say Taylor Ham, egg, and cheese...I want a THEC. It's your duty as an establishment to tell me if I'm getting a THEC or a PREC. This is a non argument because South Jersey is clearly populated by the pork roll of people. The further south you get the worse the vowels become. They replaced all the vowels with only O's with weird umlauts
Snapple Scrapple, please.
I can’t believe you didn’t mention Intercourse, Pennsylvania!
Maldon sea salt from England so good the Romans exported it ll over the empire, we must keep the good stuff for our self's its both crunchy and so very savory, and does everything a good salt should do. Its amusing we call stella wife beater here in England as its a cheapish beer and the violence there in hay man dont knock Essex we have a lot going for us, would love to have a reply on this one I know josh has a fair bit of English blood
Wait Jacobsen salt is from Oregon, not Colorado 😂
I am literally eating a scrapple egg and cheese as I’m watching this…
Side note, it’s pork roll
It's Ranch 99 😂
Absolutely not. As someone from up there, absolutely not taylor ham. Its a pork roll. And yes, when i need a tissue i ask for a tissue just like when i need a paper towel i ask for a paper towel and not bounty because i am no savage.
Irs pork roll. Finished. Lmfaooooooo 😂😂😂
Iodized salt hmmm
Love it!