Bagels vs. Croissants

it is me. Don't say slow. They call me spicy chowder. Okay, So this show is it's it's oh god, it's normally back and forth, a debate and sometimes an intense battle between two friends who are diametrically opposed in a lot of ways that don't matter to anyone but us. Yeah, I think and saved the last day, said Josh is Julia styles like what there's no amount of of of needless and random shots. You won't take what look, I

don't even know what you may give your dreams. So today on the show, we're gonna be talking about something that we're very passionate about. Okay, that in the world of Bread. These are two juggernauts. I don't know how we landed on opposite sides of this, but it's fine. We'll make it through and we'll learn more about each other in the process. Today we're talking about croissants versus bagels. Pick your sides, baby, it's this what Go and tell

the people what side you landed on. I'm on croissants like a good Christian would be. I'm on bagels like a reasonable person. You're right. So there's a lot of Christians that are giving us a bad name, very unreasonable, not helping at all. They're not paying attention to the book. How how did you get here? How did you get to this wayward place where you're on the side of croissant over bagel. One. We have to remember m hm. As we learned in the last episode, I'm not really

a bread person. Yeah, so I have the things that I like, and it usually comes to consistency, texture, and depth, right, because usually if you see me with a piece of bread, I probably smushed it flat. Doesn't matter how flat it is, I'm gonna make it flat. I don't know why. Okay, when it comes to a question, mm hmm. One layers. We've all seen British breaking show. Okay, you gotta do the laminations. Okay, you gotta fold and fold and fold.

You gotta roll and fold. You to tuck that butter in, Okay, to get those crispy, flaky layers. Now, Americans, Pillsberry has given us the Crescent roll because they try to act like we can't say croissant or a croissant Americans. Pillsbury just went just call it a crescent. We're not gonna, We're not. We're losing this fight, right alright. So I like the flakiness, I like the butteriness. I like the versatility of a croissant versatility. Why your eyes getting bad? No, No,

I'm excited to hear how this is. I just want I want you to finish. I'm excited to hear what you have to say next. You can do a croissant sweet like a pond the trouble off, or you gonna do a croissant savory, throw some ham and cheese on the beach. I love. One of my favorite breakfast is growing up was the croissant sandwich from Burgercame, so my preference when it comes to breakfast breads above all else, it's croissante. Why are you laughing at me? Are you

laughing so hard? Are you said actually enjoying croissant from Burger? Can you best? Oh? Why? Because you was McMuffin nigger? Is that's what it was? You know what? Now? I know how you feel. What I attack you because this laughter feels like a thousand daggers going against my heart. You're laughing at me like somebody who's pronounced a fancy word incorrectly, like I was sitting in a fine dieting

establishment in order to f let mc noon. That's how you're laughing at me right now, somebody who went into a five star Michelin restaurant and was like, yo, can I get a bottle of your pennic? Noar, That's how you laughing at me, Like a redneck who just got a lot of money and decided to go somewhere expensive. Okay, okay, okay, okay, You're not laughing at me like that from the best Western hotel room. Keep going, keep going. No, Now, why

are you laughing so hard? I didn't say anything to evoke this kind of reaction, because your laugh sounds elitist. You just got money? Is that you've never laughed at me in my life like this. I have never felt this way. It's everything that you're saying because I initially laughed, but then you just kept you kept doing jokes to my lap, so then that kept being funny. So it's now I've laughed myself out of whatever I was laughing at. Can now you've laughed at three other things, like not

an other thing? Oh god, no, keep going, keep going for real, for real and no one, oh no, no, no, keep going, keep going. I will deserve all judgment at all, at all reactions until you're completely done. I just enjoy a flaking pitshtry and my favorite breakfast food was a croissant sandwich for Burger King with the little hash brown around. I like those. I just enjoyed Chrissan because I don't really like like, you know, I'm not a fan of toast.

English muffins are fine. My grandma used to make those for us when we were kids, but it's like it's one of those breakfast foods. It's like, Okay, this isn't gonna be super fucking dry. I can put cream cheese on this, I can put jelly on this. It was also kind of like sometimes it was like a treat, like my mom used to buy. There was one summer her my aunt Bibbit found someplace I don't know. They would always find the like discount, like a discount store

or something, but it was like discount. I just called to call it like a dented can store. But it was next door to the breadhouse. And like, okay, for those that don't know, they had breadhouses in Louisiana, right, I guess, so it's a so is it when you say a breadhouse, do you mean like a bakery or it was like a bread outlet almost, so like Intimates used to have like an outlet, you know, the people like the coffee cake and doughnuts and ship they would

have their own kind of like outlet store. I feel like there was one of those, but I and I it's like it's not around anymore, but like you could get like my mom used to come home with the fucking loaf of bread that I promise you was like a foot and a half long, and I was like, who the fund is gonna eat all his bread? So she didn't have to freeze it otherwise it would just

go bad. She came home one time with like a five pound bag of chicken nuggets, but they were like the high quality chicken nuggets because they weren't pre cooked. Oh yeah, yeah, so you really had to put him in like, don't work around with these, these are not cooked. And then she had a bag of like frozen fresh croissants, like basically it was like the dough and they had like the instructions for like how to do your own

eggwash and all this other stuff. And so there's just one summer, me and my brother would just you know, every couple of days, well, he's you we had almost every day. I didn't, but because by the time you had a cook but it was grab a couple of crows and croissants, put them in an oven for a little bit, take them out to eggwash. So then there was uh, high quality chicken nuggies. And that was either

breakfast or lunch or a snack or whatever. So it's like I kind of fell in love with croissants, like on a summer vacation because that's basically what you know, that was my snack every day. Yeah, But I was like in like I think it was like eighth grade. In between eighth grade granth grade or something like that. So let's let's take a step back for a second, then, because what I what I cannot do is sit here

and act like I also don't enjoy a croissant. I'm not gonna This is not like in past discussions where we have liked something that the other person found absolutely disgusting. This this is the thing. Croissants yes, flaky, yes um, when don right buttery, and when done right and broken apart, you can truly see the layers and you can eat it in sections. That's the yeah. To me, that's the mark of a perfectly baked croissant. The reason that I think the bagels are superior. Do you use that word

a lot? M? I think that bagels edge it out over croissans is because you've been watched by New York. Go ahead, Wow, you brought up the structure, versatility, and the the the way in which it can it can perform as a sandwich. And to that, I say that bagels are always going to edge out over croissans because croissans allow them are too flimsy, allow them are too flaky, that they don't have the structural integrity to uphold the meats and cheeses that we want to use to make

them a sandwich. But what you have to remember is if you're using a bagel as the buns your bread of a sandwich, there's a hole in the middle. Okay, so you're gonna you're not gonna get that three sixty pressure. Okay, you're gonna push. Things are gonna shoot out the sides. You're not gonna have the overall. It's that Also, that's a big bite. Like with a bagel. It's I'm not a fucking copper head. Why am I unhinging my jaw? Oh? Then you're doing it wrong because you have to get

the bagel toasted and pressed. All right, But if I order a bagel, bagel order Wait, what do you mean pressed? So when they toast them, there there's two ways to toast a bagel. You can either pop it in the toaster and get a little toasty on either side and then put your jam or put your butter or whatever. Or you can have the whole thing pressed so it's a little bit flatter. So now you're not biting more than the consistency of a sandwich. You're not You're not

biting over the level. You're not trying to bite a whole wall, try to bite into the bagel. Okay, here's my other question. I'll see people they'll get a bagel, cut it in half and then start pulling the bread out of the bagel. What's that? I don't know what that's called. I've seen some people do it. I don't do that because I actually want my bagel. That's that's someone who is living a half in, half out lifestyle. Okay,

that's someone that doesn't want to acknowledge. Just eat the bagel. Yeah, yeah, I don't get that cutting it in half and then ripping out the parts and then putting stuff in or just eating it after you've ripped out the actual bread. But it sounds like you just want the skin of a babe. That's someone. Yeah, and skin of a bagel sounds like a serial killer. Um oh, you could make the most New York mystery ever. But you have a killer just coming out where and get batagels skins o

the bagel skin killer? Yes? Why just find out there's people that do that and then they just take it and then they have a whole like leather face fucking mak of just different types of bagels. They've sewn together. And you know we k because at the scene of every murder is the seasoning from everything bagle. There's just sesame seeds, just seas all over the place, just poppy seeds,

poppy seeds everywhere. Fucking nonsense, just the New York nonsense around a fucking bagel is just exhausted, Like the way people are just so pressed about like a New York style bagel and this, and I'm just like, it's it's hot bread. I don't want to I'm tired of these things. I'm tired. I'm fucking tired. I don't want to do this anymore. It's like, you know, our bagels are the best, Yeah, but your infrastructure is crumbling. Who gives a fuck. You

own nothing. You don't own a motherfucking thing in your life. You're fifty years old, you don't own anything, and you're arguing with me about a bagel. You need to get your life choices better together. I don't understand it. I don't understand the mystique or any of it. It's I don't get it. It's like the way people talk about pizzas, like, oh, New York SI pizza. Who gives a fucking fuck, it's hot bread with sauce on it. I don't I just

I don't get it. This is what I'll say about the New York thing is not part of my argument, because to me, the New York bagel is part of the bagel you know, folklore. But it's not why I love bagels, so geography, because like, do they actually taste different? They that that actually is a real thing. Depending on the water and depending on the way that someone makes it will make it tastes different, which is why sometimes people get in an uproar that are from New York

when they have other bagels. I guess the thing can be saying about like anything. It's like, okay, this beef was grass fed, and you know this beef you know insulation. I don't know. Yeah, no, no, it could be said about anything, and I will even go this far. It's not as noticeable to me when I'm having a bagel from New York versus a bagel from somewhere else that I'm like, I'm not it's not ingrained in my taste buds. I'm having a New York bagel right now versus anywhere else.

I think that for me, it's it's bagels have a better structural hold for sandwiches than croissants do to me, because I I think that having bacon, egg and cheese on something a bacon, egg and cheese croissants falling apart quickly, especially if it's a croissant that's cooked well, if it's not one of these Doughey fake croissants. I have had a bad croissant, and I've had a bad bagel, and I've been more pissed about a bad croissant then I've ever been about a bad bagel. Just mad. Now was

where'd you get this? Because I've had recently had three back croissans in three different places. No, two of them were my fault. Two of them were truly on me because one I got in an airport and that's the one where I had it where it was bad. Yeah, airport. Yeah.

And and the thing is the crazy thing about airport croissans is that they're either no matter what you do, you you're they're gonna be bad because they're either bad because the little bakery that the airport has is in a real bakery or because their prepackaged croissants and they're super fucking dry. Yeah, yeah, So in my opinion, when I've had prepackaged bagels, I still got the same bagel

texture and hold for my sandwich that I needed. I'll say the only bagel that I've ever truly enjoyed have been from Panera Bread only because I haven't eaten a lot. I don't eat bagels on a regular basis. I think for me, again, it's a texture thing. It's it's too much bread. Like usually when I get a bagel, I only want half a bagel. I've never eaten a whole bagel and been like, Yes, of the time, if I'm

eating a bagel, it's because I need to eat something. Okay, So do you think that if someone gave you now I wanna. I'm trying to make this as fair as possible because I understand what you're saying about too much bread, because I've also had times in my life where I had a bagel that couldn't finish. If you had a bagel cut in half, toasted with the butter on, it does that change? Like, so we're splitting a bag You and I are splitting one bagel right now, we each

got half, we each got toast the weach got it. Butter. Does that change your opinion on bagels at all? Where's the rest of the stuff When you say the rest of the stuff, I was just making it a buttered bagel because you talked about a butter croissan that. No, I need more from a bagel. If I'm eating a bagel, there has to be cream cheese or peanut butter has to be. I will not eat a bagel if there's no cream cheese, peanut butter. I won't to do it.

Cut a bagel half, put in a toaster for a little bit, then put some butter on it, put it back in the toaster. That's a toasty and then I'm gonna put on some cream cheese and some jelly and a little pepper strawberry jelly specifically, or I'm gonna do peanut butter. And if I'm doing peanut butter, might do a little honey with it. I might not. But the wildest that you're gonna hate this, old people are gonna

hate this to say this is my bagel. Right. I took the bagel and then I cut it the length waves you know you can cut a bakele open bam. Then so I got it. So I cut it watch bam. Then I was like, man, I kept smishing and smishing and smishing this bagel and it wouldn't get flat. So then I had to cut it in half again. So then I had like four slices. Your face is wild. They just reminded me, I need to check on my time. I got you. I think it's dead. Um so and

what did you want out of this? At one point I was like, I got too much bagel now, But I had too much bagel to start with, which is why I cut it up to so many pieces. And then those middle pieces that were just you know, I put the was in the toaster and then the heels. I ate them, but I didn't want to Oh my god, well it took me all It took me all day to eat this bagel because I didn't want to waste it,

but you just wanted to mutilate it. Not honestly. It put me in the mind of like bagel chips, because you know, we have a bagel chip and you have like the whole middle, just like the middle of a bagel. Yeah, yeah, that's what I had. I really enjoyed it because it got very crispy, and then I put my cream cheese on it. It was nice. So if anyone out there is listening, there's definitely a market for a quarter of the sized bagels. That's why many bagels. I love many bagels. Yeah,

many bagels. And then here's the thing I will throw out there for a second. Croissants have a very short especially the ones that are made right, they have a very short shelf life. You gotta eat them when you get them. Yeah, gotta eat them when you get them.

Bagels not so much. But there's something in bagels. I think maybe because of the butter content of a bagel, and maybe it's because of like the fact that they're boiled and like a I think they're boiling like a baking soda solution to get like the outside, to get that skin on it, and then they bake them. There's not not a butter in a bag There's a bunch of butter in a croissant, and I think that's what shortens the shelf life of it. And by speaking to

longevity right here, bagel's got that longevity. So if you don't, let's say you are in a situation where you're like, I can only eat half this bagel right now. The other half will be waiting for you when you get back. But it's never good once you cut it, once you break the seal on a bagel. I disagree, though, I feel like it depends on what side you eat. M M what Why don't you break a steal on a bagel that's not getting off stade it's got a glad bag,

break the seal on the bagel? What you slice it open? Like the half life starts kicking in. But like I love old man, Like you know you've ever gotten like the big thing of Croissans from like a Kroger's. Yeah, that's exactly what I'm talking about. You can't do that with crossan Oh them ships, last thought, them big ones that come from the Crockers the big way. The big Croissans that come from the Kroger last in a bit. Consider that one isn't like a like the cake ben

then't last. Now, how long do you need a bagel? The last I'm just saying throughout the week? Okay, So I will buy maybe five in that little packet, that little packet bag of five, and then have one every day, and by the fifth day that fifth one is still good because the actual expiration date on is for like two weeks. Here's the thing. I could never eat a bag all one day after the other. One bagel in a week, maybe two, but day after day after day

of a bagel. Nah. Look, let me tell you what kept me filled when I didn't have money in the bank. All right, listen, these are this I hear you know. I'm just saying I enjoyed it, though it wasn't some like, oh I'm struggling thing. I was like, man, I get a bagel every day. It's something, But you prefaced it with the struggle. I know. But I'm saying I only even thought to do it because I was like, oh, this is cheap and it's good. So you just learned

to buy groceries. I mean, this was like right out of college. So yeah, m I guess I always had, like I don't know, I always have like decent jobs. I don't know. What I'm saying is that a bagel every day is too much for me. One thing I can say is this has been one of the tamest conversations that we've had. But I just you have been really coming from my neck because you really are like I'm in this to win it. I am superior. My

thing is a superior race. So I'm just trying, Like, man, I'm so glad that Josh is just taking it e because you would be aggressive, which I'm so glad to see aggressive. Josh is one of my favorite josh Is. But you know you have not swayed me on the bagel. I can't believe I haven't. I feel all you said you because mushy flat. I gave you texture, I gave you flavor, and you just said it's good me over

poor people, that's what you said. Okay, Look, if you want to talk about texture, you really want to get into texture. There are so many flavors bagel that will give you everything you will ever need from texture and bread and flavor. So you're saying that the texture change based on the flavor of the bagel. M hmm. It depends some of them. Do. Like I think I've never had a problem biting into a cinnamon raisin bagel in the same way that sometimes in everything bagel can be

a bit tough. And I think it's because in the preparation for making a cinnamon raisin bagel, they're like a lot of people are gonna be be making bacon, egg and cheeses with these so we can chill. We can just let people cut it in half and spread some jam on it and go to work. So you're saying that a cinnamon bagel because it's not going to put

through the rigors the work. It's not gonna be called in an active duty to become a sausage, egg and cheese, a bacon, egg and cheese, a locks and cream cheese situation. It could be more dainty, more delicate, because it's not going to be called to withstand being a sandwich, while these other flavors, like a plain bagel knows that he's in the trenches. Mm hmm, okay, you know who's not called to be in the trenches? Who crossant? No one is asking a croissant to live like that, you know

what I'm saying. Croissants always live in a light lifestyle. Get the hell. Oh my god, I made Judge Cuss. I made Judge Cass didn't, dude. I'm telling you right now that what a croissant can't do is anything but lay there and be buttery and flaky all right when you try to make Are you saying that a croissant is a pillow princess. Is that what you're saying a crossan, I'm saying it lays that like a star fi. No,

how dare you you brought this out? You asked for this because this is the thing I let it go before when you were like, oh, when you make a sandwich out of a bagel, there's a hole in the middle. Let me tell you something right now. The shape of a croissande means that a whole bunch of lettuces, a whole bunch of a rugals, a whole bunch of hams are gonna be getting missed by. That's because you're not

getting the right size croissants. I have had croissants, because you can make a croissant flat if you're dealing with the croissants, you because the thing is, there's those long croissants, right, and then there's the one that they make more squat, right, they make it more round because they know all they

do when is turning these croissans and the sandwiches. Okay, there are certain croissans, just like there's certain bagels that have different you know, they're doing a different thing based on the flavorings a croissant, based on what it's doing.

You can make a ham and trees croissant while the croissant is in the process of becoming a croissant, so you can integrate the ham and upon the chocolate is because you put a chocolate bar inside of croissant and you put and you change the shape of it, right, so now it's baked in. Alright. That's something that's something different than slice on the croissant open and swamping and you're swiping a teller on that bitch. When you're making a croissant and you put the ham and cheese while

it's in the process, when it's a weak girl. Okay, when it's step one at the bakery and they're sitting up folding and laminating and making them layers, and you throw the ham and cheese and like that boom. You've never had a ham and cheese bagel where ham and cheese is part of the bagel from day one. Okay, no one's putting fillings and bagels. You put it on top of bagels all day. I get, yeah, but wait what, Yeah, this is my thing. This is this is where I'm

asking where I maybe got lost. I'm saying that if we're talking about these two things as sandwiches. Usually a bagel will cover more ground than a croissant because I'm depending on the shape of the croissant. Yeah, you're going to get different outcomes. But that's what I've watched though, when you go to Starbucks, when you go to some of these bakeries that have the little display sandwich and they have like almost completely a rectangular or square cut

of meat, but they have the triangle croissant. In my head, I'm like, why would anybody want that? You have to then fold it yourself into itself just to eat it like a sandwich. I hear what you're saying. Yeah, when you try to put a square into a triangle, you're gonna have two flaps of meat that are just waving. But it's just like when you get a bagel sandwich and lettuces and you've got square cheese on a round bagel.

You've got square meats on a round bagel, you got lettish shapes on a round stuff hangs out on a on a bagel. Sandwich shoe not as much though, Listen, you're not working with the right kind of croissans. Baby. I love a chicken salad on a croissant. Mm. Hmm, like a chicken salad sand organ a croissant. That sounds like too much for me. I mean, you love spaghetti, so of course it is. What I'm saying is that you as a simple man, Joshua, while I, on the

other hand, enjoy a decadent, opulent life. We'll look of croissants, listnya and vanilla ice cream. You sound insane at the moment. Listen when don't I Well, that's your friends with me, because I say wild. If I was as logical as you, this would not be any fun. Sure, but I'm sad. If I've made as much sense as you did all the time, you wouldn't like that. I think this is what I think. This, This is what I think is happening right now. No no, no, no, no no, trust me,

trust me. You're not doing as well as you think. I don't think I'm doing bad. Listen, I don't think i'm doing It doesn't matter how well I'm doing. I don't think i'm doing bad well. I think that you have mistaken the poor knockoffs of croissants. You're conflating them with the actual croissans, because with bagels there's there's a level of uniformity, a circle, fake bagel. Okay, these crescent rolls, these burger king sandwich croissant cheese like abominations, I'm gonna

stop you right there. I'm gonna stop you right there. Do I eat crescent rolls? No? Because I know it's American foolishness. Okay, I've never made them. I've never tried to make them. Unless somebody's making pigs in a blanket. I'm not eating a crescent roll. I'm going to get your real bakery, fluffy croissants. But croissants do come in

different shapes. But I will not sit here and let you slander the burger king croissande because that that right there, that's a sturdy, thick ass croissant that's holding up to sausage, egg and cheese. And it's not a thin, flimsy croissant. It's the thickest croissant I've ever laid my good American eyes off. It's a fat croissant, Brazilian butt lift of croissants. Whoa wow? See you say you can't say I say wild ship because I'm gonna tell you this, the number

of times I've had bagels and thought I was eating wax. Okay, the number of times I went to cut into a bagel and it pushed back out a knife and said no, thank you. Mm hmmmmm. One of the I'm telling you the number of officers that I have worked at, there's number a time in your life to make you rethink your decisions. When you were trying to cut a military grade fucking bagel, what a plastic kitchen knife? I have

a breakthrough. There is nothing to make you rethink your decisions like trying to cut one of these w w E hulkamania fucking cris fucking many bagels with a plastic Have you ever tried to cut pa You go with a plastic fork and realize you was cutting for too long. But a plastic knife. But do that and plastic knives to real knife fights. Alright, blame the bagel. Hold on, hold on, I don't bring plastic knives because the knife

in my purse is metal. I'm talking about the knife in the break room that just because you were because you weren't adequately set up for success. You can't then blame the bagel. Bread should be able to be cut by serration. Okay, if you out here with these industrial bagels. Then you need industrial equipment I shouldn't been given. You can't blame the bagel, but the bagel was wrong. Okay, you got this fake ass being himself. All right, you changed the bagel, okay, trying to Hey, why can't you

be like this? Why can't you be a rare bagel? You out here being cheap. It's obviously that your yea's cheap. Your flower reused. Okay, bagel out here looking like it was reconstituted, all right, fucking freeze dry bagel. No, I have gone toll to toll with a bagel. I don't want to do it again. The crumbling, Okay, dust everywhere. You gotta bite down, hunh you gonna open your mouth back up, don't put me in there. The number of

times I had a bagel so dry. Ain't enough cream cheese on this good world, on this soon to be doomed planet for some of these bagels out here. Don't you act like that all these bagels are good, they all created equal. Don't you do that? Don't you dare do that? Rude? So you know we're gonna do We're gonna kick it over to the listeners. That's what's gonna happen because this is truly, truly and M passed it.

M passed because it's like, all we can do is sling insults, and that's not what I want to do. What I want to do is take a nap. So what's not going to happen is you to continue. There's no fake croissants right in the same way that I don't think that there's fake bagels. I don't think that there's fake faked goods. Now. Do I feel like they are made at different qualities? Yes? Like everything, you know,

sometimes you're out here fucking with the best. Sometimes you gotta off shoot all right, Sometimes you're having fine dying experiences, and sometimes you're in the drive through. It is what it is. But we have to say that we have our preferences and yours are usually wrong. Wow. Mm hm, I knew you'd sneak it in. Listen, you started, you take, asked the opportunity, you'd be completely reasonable, and then the

last second you would slap the books out of my head. Hand. Yo, there's nothing funnier than slapping the books out of somebody says, I don't know why it's so funny. It's very funny. Because when you get the books slapped out of your head, the first thing you do is look down between your open arms of the books. And that is funny that. Listen, in your life, have you had the book slapped out more? Or have you slapped more books? Look at who you're

talking to? Why would you even ask me that? Because I wanted to know what the answer was, because I want to know that I was accurate. But I can say that I'm a strong fifty fifty for books slapping and books slapped out of hand, but I can't say it's always been in jest. So yeah, listen, I did what I always do. I showed you that I'm a reasonable person who can agree with opinions that are stated as facts when you are always going to say that I live a wild and chaotic life because I like

the things that I like. So I can say that you are out of your damn mind. Wrong, wrong, wrong, wrong? You eating the bagels like sucking on a sweater. We're fully aware of this. What are you saying right now? So we're gonna throw into the listeners. I realized I laugh way more on this than you do. I tried so hard this episode to really find some common ground. We did. I tried to offer up nuanced takes and

opinions and why are you talking like that? But still what to the last what do you mean you come for me and you attack the things I love and put them down in a way that is that? Is that that that that that's like cartoonish in the way that you come. It's not like sucking on sweater at all. Nope, not like that, like a cat making biscuits, not like that either. It is a delicious treat. It's a way to start your day, all right, Just get sliced bread. Why are you in here putting ear muffs on meat

and cheese? Sucking insane? So we just want to say thank you all so much for listening. We appreciate you, and we hope a great time hearing our chad back and forth about this thing that one of us is very passionate about and want us is very wrong about. Okay, who's who's passionate? This is never gonna be a safe space to express my opinion because Josh starts out by saying that his position is superior at the beginning of

every single episode. This is the one thousand, four hundred and eighty third episode of this podcast, and Josh Johnson every single time talks about how his position is superior. Listen, I did not sit up and do eight thousand episodes of this podcast to be treated this way. Okay, we've been recording this podcast this nineteen. I do not understand why I have been subjected to such truement. Everything that you have said is demonstrably false. Like I can't even

I can't even be okay. First of all, I opened up the episode by saying I can't hate on croissants. I can't act like you didn't you did, You said you can't hate on it and then called George superior. I said, I said it edges it out. Listen, it's okay, you tell me it's okay. After everything this episode, you got sit here and be like this is okay. What at the end of every episode, I feel like a crazy person because you've taken me to a place that

I had no intention of going. But this is actually the most docile when we've had sure in a long time. Because the last one you were getting spaghetti versus Lasaiah. You didn't know what to do with yourself. I didn't know what to do with myself. So what shows do you have going? I'm gonna be in the hide Out Chicago on Friday, septemb Doors at seven pm, show at seven thirty, and then the one woman show that I'm producing, Don't Reach in the Bed, written by and starring Chill

was Sharp. It's going to be at nine at thirty. Hey, Josh went open for me. For those of you that are comic, you don't know how funny what I did. Just well, if you're looking to catch up with me on the road, you can find me at the Sacramento Punchline October six. Hey, Josh, let me open for you. Check out the shows, get your tickets now, and uh we'll see you lie even in person if you come to see us, have a great rest of the day and a wonderful weekend. No, he don't. Now, you're just

saying things like they have no context. This has been hold up. We've covered conscious rap versus club bangers, bars versus body wash, diners versus waffle houses, all sorts of things. What else should we be talking about? We want to know from you. Let us know, drop us a comment or hit hold up on social at the Daily Show,