WEBVTT - Bagels vs. Croissants 0:00:06.040 --> 0:00:09.400 Hey, everybody, welcome to hold up. I am one of 0:00:09.400 --> 0:00:11.920 your host I'm Josh Johnson. I'm arresting the Daily Show. 0:00:12.000 --> 0:00:16.680 But I'm joined by how are you gonna wait? No no, no, no, no, 0:00:16.680 --> 0:00:18.479 no no no, how are you going to errupt the 0:00:18.520 --> 0:00:21.160 whole time? But then what I clearly tee you up? 0:00:21.360 --> 0:00:24.040 I so clearly teed up for you to say your 0:00:24.120 --> 0:00:26.440 name and what you do and that you're a co host. 0:00:26.800 --> 0:00:29.120 This is where you want to take a pause because 0:00:29.120 --> 0:00:36.160 I was chewing. Tell the people who you are. Hello, 0:00:37.640 --> 0:00:45.479 it is me. Don't say slow. They call me spicy chowder. Okay, 0:00:45.640 --> 0:00:53.280 So this show is it's it's oh god, it's normally 0:00:53.960 --> 0:00:57.360 back and forth, a debate and sometimes an intense battle 0:00:57.680 --> 0:01:01.720 between two friends who are diametrically opposed in a lot 0:01:01.760 --> 0:01:04.959 of ways that don't matter to anyone but us. Yeah, 0:01:04.959 --> 0:01:06.840 I think and saved the last day, said Josh is 0:01:06.920 --> 0:01:16.600 Julia styles like what there's no amount of of of 0:01:16.760 --> 0:01:21.920 needless and random shots. You won't take what look, I 0:01:21.920 --> 0:01:28.680 don't even know what you may give your dreams. So 0:01:28.760 --> 0:01:33.880 today on the show, we're gonna be talking about something 0:01:33.880 --> 0:01:38.360 that we're very passionate about. Okay, that in the world 0:01:38.760 --> 0:01:42.399 of Bread. These are two juggernauts. I don't know how 0:01:42.440 --> 0:01:45.480 we landed on opposite sides of this, but it's fine. 0:01:46.240 --> 0:01:49.000 We'll make it through and we'll learn more about each 0:01:49.000 --> 0:01:55.080 other in the process. Today we're talking about croissants versus bagels. 0:01:55.440 --> 0:02:00.400 Pick your sides, baby, it's this what Go and tell 0:02:00.440 --> 0:02:03.800 the people what side you landed on. I'm on croissants 0:02:03.880 --> 0:02:06.600 like a good Christian would be. I'm on bagels like 0:02:06.600 --> 0:02:10.400 a reasonable person. You're right. So there's a lot of 0:02:10.480 --> 0:02:14.279 Christians that are giving us a bad name, very unreasonable, 0:02:14.680 --> 0:02:17.440 not helping at all. They're not paying attention to the book. 0:02:17.520 --> 0:02:19.519 How how did you get here? How did you get 0:02:19.560 --> 0:02:22.000 to this wayward place where you're on the side of 0:02:22.040 --> 0:02:25.960 croissant over bagel. One. We have to remember m hm. 0:02:26.680 --> 0:02:30.240 As we learned in the last episode, I'm not really 0:02:30.240 --> 0:02:35.520 a bread person. Yeah, so I have the things that 0:02:35.639 --> 0:02:46.160 I like, and it usually comes to consistency, texture, and depth, right, 0:02:47.440 --> 0:02:50.000 because usually if you see me with a piece of bread, 0:02:51.240 --> 0:02:54.480 I probably smushed it flat. Doesn't matter how flat it is, 0:02:54.560 --> 0:02:57.400 I'm gonna make it flat. I don't know why. Okay, 0:02:57.880 --> 0:03:03.520 when it comes to a question, mm hmm. One layers. 0:03:03.600 --> 0:03:06.600 We've all seen British breaking show. Okay, you gotta do 0:03:06.600 --> 0:03:11.040 the laminations. Okay, you gotta fold and fold and fold. 0:03:11.080 --> 0:03:13.960 You gotta roll and fold. You to tuck that butter in, Okay, 0:03:14.320 --> 0:03:19.000 to get those crispy, flaky layers. Now, Americans, Pillsberry has 0:03:19.040 --> 0:03:22.440 given us the Crescent roll because they try to act 0:03:22.480 --> 0:03:27.320 like we can't say croissant or a croissant Americans. Pillsbury 0:03:27.360 --> 0:03:28.839 just went just call it a crescent. We're not gonna, 0:03:28.880 --> 0:03:32.760 We're not. We're losing this fight, right alright. So I 0:03:32.840 --> 0:03:36.720 like the flakiness, I like the butteriness. I like the 0:03:36.840 --> 0:03:44.920 versatility of a croissant versatility. Why your eyes getting bad? No, No, 0:03:44.960 --> 0:03:48.040 I'm excited to hear how this is. I just want 0:03:48.400 --> 0:03:50.560 I want you to finish. I'm excited to hear what 0:03:50.600 --> 0:03:52.960 you have to say next. You can do a croissant 0:03:53.040 --> 0:03:57.760 sweet like a pond the trouble off, or you gonna 0:03:57.760 --> 0:04:01.040 do a croissant savory, throw some ham and cheese on 0:04:01.040 --> 0:04:05.680 the beach. I love. One of my favorite breakfast is 0:04:05.720 --> 0:04:09.720 growing up was the croissant sandwich from Burgercame, so my 0:04:09.880 --> 0:04:14.440 preference when it comes to breakfast breads above all else, 0:04:15.560 --> 0:04:22.760 it's croissante. Why are you laughing at me? Are you 0:04:22.839 --> 0:04:27.520 laughing so hard? Are you said actually enjoying croissant from Burger? 0:04:27.600 --> 0:04:39.080 Can you best? Oh? Why? Because you was McMuffin nigger? 0:04:39.240 --> 0:04:44.719 Is that's what it was? You know what? Now? I 0:04:44.800 --> 0:04:47.279 know how you feel. What I attack you because this 0:04:47.440 --> 0:04:53.120 laughter feels like a thousand daggers going against my heart. 0:04:55.600 --> 0:04:58.200 You're laughing at me like somebody who's pronounced a fancy 0:04:58.200 --> 0:05:03.200 word incorrectly, like I was sitting in a fine dieting 0:05:03.360 --> 0:05:06.760 establishment in order to f let mc noon. That's how 0:05:06.800 --> 0:05:12.200 you're laughing at me right now, somebody who went into 0:05:12.240 --> 0:05:16.360 a five star Michelin restaurant and was like, yo, can 0:05:16.400 --> 0:05:21.600 I get a bottle of your pennic? Noar, That's how 0:05:21.640 --> 0:05:25.560 you laughing at me, Like a redneck who just got 0:05:25.560 --> 0:05:37.520 a lot of money and decided to go somewhere expensive. Okay, okay, okay, okay, 0:05:41.240 --> 0:05:42.960 You're not laughing at me like that from the best 0:05:43.000 --> 0:05:50.360 Western hotel room. Keep going, keep going. No, Now, why 0:05:50.360 --> 0:05:53.159 are you laughing so hard? I didn't say anything to 0:05:53.200 --> 0:05:57.080 evoke this kind of reaction, because your laugh sounds elitist. 0:05:57.160 --> 0:06:07.280 You just got money? Is that you've never laughed at 0:06:07.279 --> 0:06:10.239 me in my life like this. I have never felt 0:06:10.320 --> 0:06:14.919 this way. It's everything that you're saying because I initially laughed, 0:06:15.040 --> 0:06:18.159 but then you just kept you kept doing jokes to 0:06:18.320 --> 0:06:22.039 my lap, so then that kept being funny. So it's 0:06:22.160 --> 0:06:26.160 now I've laughed myself out of whatever I was laughing at. 0:06:27.560 --> 0:06:30.159 Can now you've laughed at three other things, like not 0:06:30.240 --> 0:06:36.599 an other thing? Oh god, no, keep going, keep going 0:06:36.600 --> 0:06:42.000 for real, for real and no one, oh no, no, no, 0:06:42.160 --> 0:06:46.840 keep going, keep going. I will deserve all judgment at all, 0:06:46.880 --> 0:06:50.719 at all reactions until you're completely done. I just enjoy 0:06:50.760 --> 0:06:55.479 a flaking pitshtry and my favorite breakfast food was a 0:06:55.520 --> 0:06:59.080 croissant sandwich for Burger King with the little hash brown around. 0:07:00.040 --> 0:07:03.240 I like those. I just enjoyed Chrissan because I don't 0:07:03.279 --> 0:07:05.719 really like like, you know, I'm not a fan of toast. 0:07:06.600 --> 0:07:09.480 English muffins are fine. My grandma used to make those 0:07:09.480 --> 0:07:12.640 for us when we were kids, but it's like it's 0:07:12.680 --> 0:07:14.800 one of those breakfast foods. It's like, Okay, this isn't 0:07:14.800 --> 0:07:19.080 gonna be super fucking dry. I can put cream cheese 0:07:19.120 --> 0:07:21.560 on this, I can put jelly on this. It was 0:07:21.600 --> 0:07:23.360 also kind of like sometimes it was like a treat, 0:07:23.920 --> 0:07:26.720 like my mom used to buy. There was one summer 0:07:27.480 --> 0:07:32.560 her my aunt Bibbit found someplace I don't know. They 0:07:32.600 --> 0:07:35.760 would always find the like discount, like a discount store 0:07:35.840 --> 0:07:39.640 or something, but it was like discount. I just called 0:07:39.680 --> 0:07:41.800 to call it like a dented can store. But it 0:07:41.840 --> 0:07:44.520 was next door to the breadhouse. And like, okay, for 0:07:44.560 --> 0:07:47.600 those that don't know, they had breadhouses in Louisiana, right, 0:07:48.080 --> 0:07:51.360 I guess, so it's a so is it when you 0:07:51.360 --> 0:07:53.400 say a breadhouse, do you mean like a bakery or 0:07:54.040 --> 0:07:57.760 it was like a bread outlet almost, so like Intimates 0:07:57.840 --> 0:07:59.920 used to have like an outlet, you know, the people 0:08:00.120 --> 0:08:02.560 like the coffee cake and doughnuts and ship they would 0:08:02.600 --> 0:08:05.720 have their own kind of like outlet store. I feel 0:08:05.760 --> 0:08:08.840 like there was one of those, but I and I 0:08:09.120 --> 0:08:12.520 it's like it's not around anymore, but like you could 0:08:12.520 --> 0:08:14.360 get like my mom used to come home with the 0:08:14.440 --> 0:08:17.840 fucking loaf of bread that I promise you was like 0:08:17.880 --> 0:08:20.320 a foot and a half long, and I was like, 0:08:20.320 --> 0:08:22.920 who the fund is gonna eat all his bread? So 0:08:23.040 --> 0:08:24.880 she didn't have to freeze it otherwise it would just 0:08:24.960 --> 0:08:29.160 go bad. She came home one time with like a 0:08:29.400 --> 0:08:33.880 five pound bag of chicken nuggets, but they were like 0:08:33.920 --> 0:08:36.680 the high quality chicken nuggets because they weren't pre cooked. 0:08:37.360 --> 0:08:40.320 Oh yeah, yeah, so you really had to put him 0:08:40.320 --> 0:08:42.640 in like, don't work around with these, these are not cooked. 0:08:43.559 --> 0:08:47.360 And then she had a bag of like frozen fresh croissants, 0:08:47.679 --> 0:08:49.480 like basically it was like the dough and they had 0:08:49.480 --> 0:08:51.160 like the instructions for like how to do your own 0:08:51.200 --> 0:08:55.080 eggwash and all this other stuff. And so there's just 0:08:55.120 --> 0:08:57.360 one summer, me and my brother would just you know, 0:08:58.320 --> 0:09:00.680 every couple of days, well, he's you we had almost 0:09:00.679 --> 0:09:02.720 every day. I didn't, but because by the time you 0:09:02.760 --> 0:09:04.800 had a cook but it was grab a couple of 0:09:04.920 --> 0:09:06.839 crows and croissants, put them in an oven for a 0:09:06.880 --> 0:09:09.360 little bit, take them out to eggwash. So then there 0:09:09.400 --> 0:09:13.640 was uh, high quality chicken nuggies. And that was either 0:09:13.679 --> 0:09:16.160 breakfast or lunch or a snack or whatever. So it's 0:09:16.200 --> 0:09:18.360 like I kind of fell in love with croissants, like 0:09:18.400 --> 0:09:21.280 on a summer vacation because that's basically what you know, 0:09:21.320 --> 0:09:24.040 that was my snack every day. Yeah, But I was 0:09:24.080 --> 0:09:25.520 like in like I think it was like eighth grade. 0:09:25.520 --> 0:09:27.520 In between eighth grade granth grade or something like that. 0:09:28.520 --> 0:09:31.280 So let's let's take a step back for a second, then, 0:09:31.679 --> 0:09:34.400 because what I what I cannot do is sit here 0:09:35.200 --> 0:09:41.400 and act like I also don't enjoy a croissant. I'm 0:09:41.400 --> 0:09:44.600 not gonna This is not like in past discussions where 0:09:45.120 --> 0:09:48.439 we have liked something that the other person found absolutely disgusting. 0:09:48.920 --> 0:09:53.640 This this is the thing. Croissants yes, flaky, yes um, 0:09:53.800 --> 0:09:58.160 when don right buttery, and when done right and broken apart, 0:09:58.559 --> 0:10:02.320 you can truly see the layers and you can eat 0:10:02.360 --> 0:10:06.640 it in sections. That's the yeah. To me, that's the 0:10:06.679 --> 0:10:11.200 mark of a perfectly baked croissant. The reason that I 0:10:11.280 --> 0:10:15.040 think the bagels are superior. Do you use that word 0:10:15.080 --> 0:10:17.840 a lot? M? I think that bagels edge it out 0:10:17.840 --> 0:10:22.280 over croissans is because you've been watched by New York. 0:10:22.320 --> 0:10:28.680 Go ahead, Wow, you brought up the structure, versatility, and 0:10:28.960 --> 0:10:32.760 the the the way in which it can it can 0:10:32.760 --> 0:10:37.000 perform as a sandwich. And to that, I say that 0:10:37.120 --> 0:10:40.920 bagels are always going to edge out over croissans because 0:10:40.920 --> 0:10:44.559 croissans allow them are too flimsy, allow them are too flaky, 0:10:44.640 --> 0:10:47.720 that they don't have the structural integrity to uphold the 0:10:47.840 --> 0:10:51.240 meats and cheeses that we want to use to make 0:10:51.280 --> 0:10:54.439 them a sandwich. But what you have to remember is 0:10:54.480 --> 0:10:58.160 if you're using a bagel as the buns your bread 0:10:58.200 --> 0:11:03.000 of a sandwich, there's a hole in the middle. Okay, 0:11:03.559 --> 0:11:08.560 so you're gonna you're not gonna get that three sixty pressure. Okay, 0:11:08.720 --> 0:11:11.400 you're gonna push. Things are gonna shoot out the sides. 0:11:11.880 --> 0:11:17.760 You're not gonna have the overall. It's that Also, that's 0:11:17.760 --> 0:11:21.560 a big bite. Like with a bagel. It's I'm not 0:11:21.640 --> 0:11:26.079 a fucking copper head. Why am I unhinging my jaw? Oh? 0:11:26.240 --> 0:11:28.760 Then you're doing it wrong because you have to get 0:11:28.760 --> 0:11:33.520 the bagel toasted and pressed. All right, But if I 0:11:33.800 --> 0:11:37.520 order a bagel, bagel order Wait, what do you mean pressed? 0:11:38.080 --> 0:11:41.920 So when they toast them, there there's two ways to 0:11:41.920 --> 0:11:43.760 toast a bagel. You can either pop it in the 0:11:43.800 --> 0:11:45.880 toaster and get a little toasty on either side and 0:11:45.880 --> 0:11:48.640 then put your jam or put your butter or whatever. 0:11:49.280 --> 0:11:52.920 Or you can have the whole thing pressed so it's 0:11:52.960 --> 0:11:55.560 a little bit flatter. So now you're not biting more 0:11:55.640 --> 0:11:57.680 than the consistency of a sandwich. You're not You're not 0:11:57.760 --> 0:12:00.280 biting over the level. You're not trying to bite a 0:12:00.320 --> 0:12:04.040 whole wall, try to bite into the bagel. Okay, here's 0:12:04.080 --> 0:12:08.560 my other question. I'll see people they'll get a bagel, 0:12:09.360 --> 0:12:12.800 cut it in half and then start pulling the bread 0:12:12.960 --> 0:12:18.120 out of the bagel. What's that? I don't know what 0:12:18.160 --> 0:12:20.199 that's called. I've seen some people do it. I don't 0:12:20.240 --> 0:12:24.160 do that because I actually want my bagel. That's that's 0:12:24.200 --> 0:12:29.720 someone who is living a half in, half out lifestyle. Okay, 0:12:29.800 --> 0:12:35.560 that's someone that doesn't want to acknowledge. Just eat the bagel. Yeah, yeah, 0:12:35.720 --> 0:12:38.480 I don't get that cutting it in half and then 0:12:38.559 --> 0:12:40.800 ripping out the parts and then putting stuff in or 0:12:40.880 --> 0:12:43.120 just eating it after you've ripped out the actual bread. 0:12:43.160 --> 0:12:45.280 But it sounds like you just want the skin of 0:12:45.280 --> 0:12:48.720 a babe. That's someone. Yeah, and skin of a bagel 0:12:48.840 --> 0:12:52.200 sounds like a serial killer. Um oh, you could make 0:12:52.280 --> 0:12:57.960 the most New York mystery ever. But you have a 0:12:58.040 --> 0:13:01.640 killer just coming out where and get batagels skins o 0:13:06.480 --> 0:13:10.200 the bagel skin killer? Yes? Why just find out there's 0:13:10.280 --> 0:13:12.440 people that do that and then they just take it 0:13:12.480 --> 0:13:15.280 and then they have a whole like leather face fucking 0:13:15.320 --> 0:13:19.679 mak of just different types of bagels. They've sewn together. 0:13:20.600 --> 0:13:24.080 And you know we k because at the scene of 0:13:24.120 --> 0:13:28.760 every murder is the seasoning from everything bagle. There's just 0:13:28.880 --> 0:13:33.800 sesame seeds, just seas all over the place, just poppy seeds, 0:13:33.800 --> 0:13:44.800 poppy seeds everywhere. Fucking nonsense, just the New York nonsense 0:13:44.920 --> 0:13:48.439 around a fucking bagel is just exhausted, Like the way 0:13:48.480 --> 0:13:50.720 people are just so pressed about like a New York 0:13:50.720 --> 0:13:53.840 style bagel and this, and I'm just like, it's it's 0:13:53.920 --> 0:13:58.160 hot bread. I don't want to I'm tired of these things. 0:13:58.840 --> 0:14:01.720 I'm tired. I'm fucking tired. I don't want to do 0:14:01.800 --> 0:14:05.400 this anymore. It's like, you know, our bagels are the best, Yeah, 0:14:05.400 --> 0:14:08.200 but your infrastructure is crumbling. Who gives a fuck. You 0:14:08.320 --> 0:14:13.760 own nothing. You don't own a motherfucking thing in your life. 0:14:14.559 --> 0:14:17.360 You're fifty years old, you don't own anything, and you're 0:14:17.480 --> 0:14:19.520 arguing with me about a bagel. You need to get 0:14:19.560 --> 0:14:22.840 your life choices better together. I don't understand it. I 0:14:22.880 --> 0:14:25.120 don't understand the mystique or any of it. It's I 0:14:25.240 --> 0:14:28.800 don't get it. It's like the way people talk about pizzas, like, oh, 0:14:28.840 --> 0:14:31.960 New York SI pizza. Who gives a fucking fuck, it's 0:14:32.000 --> 0:14:34.240 hot bread with sauce on it. I don't I just 0:14:34.400 --> 0:14:37.360 I don't get it. This is what I'll say about 0:14:37.480 --> 0:14:40.960 the New York thing is not part of my argument, 0:14:41.000 --> 0:14:44.040 because to me, the New York bagel is part of 0:14:44.040 --> 0:14:47.200 the bagel you know, folklore. But it's not why I 0:14:47.240 --> 0:14:51.640 love bagels, so geography, because like, do they actually taste different? 0:14:52.800 --> 0:14:55.440 They that that actually is a real thing. Depending on 0:14:55.480 --> 0:14:59.240 the water and depending on the way that someone makes 0:14:59.280 --> 0:15:01.960 it will make it tastes different, which is why sometimes 0:15:02.000 --> 0:15:04.760 people get in an uproar that are from New York 0:15:04.760 --> 0:15:06.800 when they have other bagels. I guess the thing can 0:15:06.920 --> 0:15:09.840 be saying about like anything. It's like, okay, this beef 0:15:09.920 --> 0:15:14.680 was grass fed, and you know this beef you know insulation. 0:15:14.800 --> 0:15:17.040 I don't know. Yeah, no, no, it could be said 0:15:17.040 --> 0:15:21.000 about anything, and I will even go this far. It's 0:15:21.120 --> 0:15:24.080 not as noticeable to me when I'm having a bagel 0:15:24.120 --> 0:15:27.240 from New York versus a bagel from somewhere else that 0:15:28.040 --> 0:15:31.080 I'm like, I'm not it's not ingrained in my taste buds. 0:15:31.160 --> 0:15:33.680 I'm having a New York bagel right now versus anywhere else. 0:15:33.960 --> 0:15:38.240 I think that for me, it's it's bagels have a 0:15:38.280 --> 0:15:43.240 better structural hold for sandwiches than croissants do to me, 0:15:43.440 --> 0:15:47.600 because I I think that having bacon, egg and cheese 0:15:47.680 --> 0:15:51.680 on something a bacon, egg and cheese croissants falling apart quickly, 0:15:52.280 --> 0:15:54.760 especially if it's a croissant that's cooked well, if it's 0:15:54.760 --> 0:15:57.760 not one of these Doughey fake croissants. I have had 0:15:57.760 --> 0:16:02.120 a bad croissant, and I've had a bad bagel, and 0:16:02.160 --> 0:16:07.160 I've been more pissed about a bad croissant then I've 0:16:07.200 --> 0:16:13.200 ever been about a bad bagel. Just mad. Now was 0:16:13.480 --> 0:16:16.720 where'd you get this? Because I've had recently had three 0:16:16.760 --> 0:16:21.000 back croissans in three different places. No, two of them 0:16:21.000 --> 0:16:23.680 were my fault. Two of them were truly on me 0:16:23.960 --> 0:16:28.200 because one I got in an airport and that's the 0:16:28.200 --> 0:16:30.440 one where I had it where it was bad. Yeah, airport. Yeah. 0:16:30.480 --> 0:16:33.240 And and the thing is the crazy thing about airport 0:16:33.280 --> 0:16:36.680 croissans is that they're either no matter what you do, 0:16:36.840 --> 0:16:39.000 you you're they're gonna be bad because they're either bad 0:16:39.080 --> 0:16:41.800 because the little bakery that the airport has is in 0:16:41.840 --> 0:16:46.160 a real bakery or because their prepackaged croissants and they're 0:16:46.200 --> 0:16:51.000 super fucking dry. Yeah, yeah, So in my opinion, when 0:16:51.000 --> 0:16:55.800 I've had prepackaged bagels, I still got the same bagel 0:16:55.960 --> 0:17:00.480 texture and hold for my sandwich that I needed. I'll 0:17:00.520 --> 0:17:02.920 say the only bagel that I've ever truly enjoyed have 0:17:03.000 --> 0:17:12.200 been from Panera Bread only because I haven't eaten a lot. 0:17:12.240 --> 0:17:15.080 I don't eat bagels on a regular basis. I think 0:17:15.119 --> 0:17:19.240 for me, again, it's a texture thing. It's it's too 0:17:19.359 --> 0:17:21.399 much bread. Like usually when I get a bagel, I 0:17:21.440 --> 0:17:23.920 only want half a bagel. I've never eaten a whole 0:17:23.920 --> 0:17:27.560 bagel and been like, Yes, of the time, if I'm 0:17:27.560 --> 0:17:32.679 eating a bagel, it's because I need to eat something. Okay, 0:17:32.720 --> 0:17:37.800 So do you think that if someone gave you now 0:17:38.160 --> 0:17:40.520 I wanna. I'm trying to make this as fair as 0:17:40.520 --> 0:17:43.639 possible because I understand what you're saying about too much bread, 0:17:43.680 --> 0:17:45.760 because I've also had times in my life where I 0:17:45.800 --> 0:17:48.280 had a bagel that couldn't finish. If you had a 0:17:48.280 --> 0:17:53.440 bagel cut in half, toasted with the butter on, it 0:17:53.480 --> 0:17:56.240 does that change? Like, so we're splitting a bag You 0:17:56.280 --> 0:17:58.560 and I are splitting one bagel right now, we each 0:17:58.600 --> 0:18:00.960 got half, we each got toast the weach got it. Butter. 0:18:01.680 --> 0:18:04.600 Does that change your opinion on bagels at all? Where's 0:18:04.600 --> 0:18:06.920 the rest of the stuff When you say the rest 0:18:06.960 --> 0:18:08.879 of the stuff, I was just making it a buttered 0:18:08.880 --> 0:18:11.800 bagel because you talked about a butter croissan that. No, 0:18:13.400 --> 0:18:16.520 I need more from a bagel. If I'm eating a bagel, 0:18:16.560 --> 0:18:19.560 there has to be cream cheese or peanut butter has 0:18:19.600 --> 0:18:21.440 to be. I will not eat a bagel if there's 0:18:21.440 --> 0:18:23.160 no cream cheese, peanut butter. I won't to do it. 0:18:23.720 --> 0:18:26.639 Cut a bagel half, put in a toaster for a 0:18:26.720 --> 0:18:29.240 little bit, then put some butter on it, put it 0:18:29.320 --> 0:18:33.360 back in the toaster. That's a toasty and then I'm 0:18:33.359 --> 0:18:38.920 gonna put on some cream cheese and some jelly and 0:18:38.960 --> 0:18:43.320 a little pepper strawberry jelly specifically, or I'm gonna do 0:18:43.760 --> 0:18:46.639 peanut butter. And if I'm doing peanut butter, might do 0:18:46.680 --> 0:18:50.160 a little honey with it. I might not. But the 0:18:50.160 --> 0:18:53.720 wildest that you're gonna hate this, old people are gonna 0:18:53.760 --> 0:18:57.480 hate this to say this is my bagel. Right. I 0:18:57.520 --> 0:19:01.359 took the bagel and then I cut it the length 0:19:01.359 --> 0:19:04.840 waves you know you can cut a bakele open bam. 0:19:05.000 --> 0:19:10.360 Then so I got it. So I cut it watch bam. 0:19:10.480 --> 0:19:12.760 Then I was like, man, I kept smishing and smishing 0:19:12.760 --> 0:19:15.719 and smishing this bagel and it wouldn't get flat. So 0:19:15.760 --> 0:19:20.560 then I had to cut it in half again. So 0:19:20.640 --> 0:19:29.320 then I had like four slices. Your face is wild. 0:19:29.640 --> 0:19:31.360 They just reminded me, I need to check on my time. 0:19:31.400 --> 0:19:38.560 I got you. I think it's dead. Um so and 0:19:38.640 --> 0:19:46.320 what did you want out of this? At one point 0:19:46.359 --> 0:19:50.919 I was like, I got too much bagel now, But 0:19:50.960 --> 0:19:53.000 I had too much bagel to start with, which is 0:19:53.000 --> 0:19:56.199 why I cut it up to so many pieces. And 0:19:56.240 --> 0:19:59.560 then those middle pieces that were just you know, I 0:19:59.640 --> 0:20:01.560 put the was in the toaster and then the heels. 0:20:03.520 --> 0:20:07.440 I ate them, but I didn't want to Oh my god, 0:20:07.640 --> 0:20:09.320 well it took me all It took me all day 0:20:09.320 --> 0:20:14.600 to eat this bagel because I didn't want to waste it, 0:20:14.680 --> 0:20:19.040 but you just wanted to mutilate it. Not honestly. It 0:20:19.119 --> 0:20:22.400 put me in the mind of like bagel chips, because 0:20:22.760 --> 0:20:24.240 you know, we have a bagel chip and you have 0:20:24.359 --> 0:20:30.000 like the whole middle, just like the middle of a bagel. Yeah, yeah, 0:20:30.040 --> 0:20:32.760 that's what I had. I really enjoyed it because it 0:20:32.840 --> 0:20:35.119 got very crispy, and then I put my cream cheese 0:20:35.160 --> 0:20:40.239 on it. It was nice. So if anyone out there 0:20:40.280 --> 0:20:44.239 is listening, there's definitely a market for a quarter of 0:20:44.280 --> 0:20:51.800 the sized bagels. That's why many bagels. I love many bagels. Yeah, 0:20:51.840 --> 0:20:54.760 many bagels. And then here's the thing I will throw 0:20:54.800 --> 0:20:58.639 out there for a second. Croissants have a very short 0:20:58.760 --> 0:21:00.680 especially the ones that are made right, they have a 0:21:00.760 --> 0:21:03.320 very short shelf life. You gotta eat them when you 0:21:03.320 --> 0:21:05.520 get them. Yeah, gotta eat them when you get them. 0:21:05.680 --> 0:21:09.919 Bagels not so much. But there's something in bagels. I 0:21:09.960 --> 0:21:12.560 think maybe because of the butter content of a bagel, 0:21:13.240 --> 0:21:15.120 and maybe it's because of like the fact that they're 0:21:15.160 --> 0:21:17.760 boiled and like a I think they're boiling like a 0:21:17.800 --> 0:21:20.960 baking soda solution to get like the outside, to get 0:21:20.960 --> 0:21:23.880 that skin on it, and then they bake them. There's 0:21:23.880 --> 0:21:25.680 not not a butter in a bag There's a bunch 0:21:25.680 --> 0:21:27.240 of butter in a croissant, and I think that's what 0:21:27.280 --> 0:21:29.879 shortens the shelf life of it. And by speaking to 0:21:29.960 --> 0:21:34.280 longevity right here, bagel's got that longevity. So if you don't, 0:21:34.440 --> 0:21:36.760 let's say you are in a situation where you're like, 0:21:36.760 --> 0:21:38.439 I can only eat half this bagel right now. The 0:21:38.440 --> 0:21:40.320 other half will be waiting for you when you get back. 0:21:41.000 --> 0:21:42.800 But it's never good once you cut it, once you 0:21:42.840 --> 0:21:46.320 break the seal on a bagel. I disagree, though, I 0:21:46.359 --> 0:21:51.200 feel like it depends on what side you eat. M 0:21:51.520 --> 0:21:57.439 M what Why don't you break a steal on a 0:21:57.480 --> 0:22:01.439 bagel that's not getting off stade it's got a glad bag, 0:22:06.640 --> 0:22:09.920 break the seal on the bagel? What you slice it open? 0:22:10.000 --> 0:22:14.520 Like the half life starts kicking in. But like I 0:22:14.560 --> 0:22:16.800 love old man, Like you know you've ever gotten like 0:22:16.840 --> 0:22:19.919 the big thing of Croissans from like a Kroger's. Yeah, 0:22:20.080 --> 0:22:21.720 that's exactly what I'm talking about. You can't do that 0:22:21.760 --> 0:22:24.160 with crossan Oh them ships, last thought, them big ones 0:22:24.200 --> 0:22:27.399 that come from the Crockers the big way. The big 0:22:27.520 --> 0:22:31.359 Croissans that come from the Kroger last in a bit. 0:22:31.440 --> 0:22:33.680 Consider that one isn't like a like the cake ben 0:22:35.440 --> 0:22:38.639 then't last. Now, how long do you need a bagel? 0:22:38.680 --> 0:22:41.680 The last I'm just saying throughout the week? Okay, So 0:22:42.000 --> 0:22:46.480 I will buy maybe five in that little packet, that 0:22:46.480 --> 0:22:49.440 little packet bag of five, and then have one every day, 0:22:49.840 --> 0:22:51.680 and by the fifth day that fifth one is still 0:22:51.720 --> 0:22:55.359 good because the actual expiration date on is for like 0:22:55.400 --> 0:22:59.520 two weeks. Here's the thing. I could never eat a 0:22:59.640 --> 0:23:03.520 bag all one day after the other. One bagel in 0:23:03.560 --> 0:23:08.080 a week, maybe two, but day after day after day 0:23:08.080 --> 0:23:12.080 of a bagel. Nah. Look, let me tell you what 0:23:12.240 --> 0:23:16.399 kept me filled when I didn't have money in the bank. 0:23:16.880 --> 0:23:19.960 All right, listen, these are this I hear you know. 0:23:20.240 --> 0:23:22.840 I'm just saying I enjoyed it, though it wasn't some like, 0:23:23.240 --> 0:23:26.440 oh I'm struggling thing. I was like, man, I get 0:23:26.440 --> 0:23:30.119 a bagel every day. It's something, But you prefaced it 0:23:30.160 --> 0:23:32.560 with the struggle. I know. But I'm saying I only 0:23:32.640 --> 0:23:34.320 even thought to do it because I was like, oh, 0:23:34.359 --> 0:23:37.080 this is cheap and it's good. So you just learned 0:23:37.080 --> 0:23:39.720 to buy groceries. I mean, this was like right out 0:23:39.720 --> 0:23:42.880 of college. So yeah, m I guess I always had, 0:23:42.920 --> 0:23:46.240 like I don't know, I always have like decent jobs. 0:23:46.280 --> 0:23:48.600 I don't know. What I'm saying is that a bagel 0:23:48.640 --> 0:23:50.639 every day is too much for me. One thing I 0:23:50.680 --> 0:23:52.840 can say is this has been one of the tamest 0:23:52.920 --> 0:24:00.640 conversations that we've had. But I just you have been 0:24:00.760 --> 0:24:10.480 really coming from my neck because you really are like 0:24:10.640 --> 0:24:15.000 I'm in this to win it. I am superior. My 0:24:15.160 --> 0:24:19.920 thing is a superior race. So I'm just trying, Like, man, 0:24:19.920 --> 0:24:21.960 I'm so glad that Josh is just taking it e 0:24:24.080 --> 0:24:28.000 because you would be aggressive, which I'm so glad to 0:24:28.040 --> 0:24:33.760 see aggressive. Josh is one of my favorite josh Is. 0:24:34.160 --> 0:24:37.840 But you know you have not swayed me on the bagel. 0:24:38.359 --> 0:24:43.560 I can't believe I haven't. I feel all you said 0:24:43.600 --> 0:24:46.800 you because mushy flat. I gave you texture, I gave 0:24:46.840 --> 0:24:51.240 you flavor, and you just said it's good me over 0:24:51.320 --> 0:24:54.439 poor people, that's what you said. Okay, Look, if you 0:24:54.440 --> 0:24:57.800 want to talk about texture, you really want to get 0:24:57.840 --> 0:25:01.280 into texture. There are so many flavors bagel that will 0:25:01.320 --> 0:25:04.119 give you everything you will ever need from texture and 0:25:04.160 --> 0:25:07.480 bread and flavor. So you're saying that the texture change 0:25:07.600 --> 0:25:10.040 based on the flavor of the bagel. M hmm. It 0:25:10.119 --> 0:25:13.280 depends some of them. Do. Like I think I've never 0:25:13.320 --> 0:25:16.520 had a problem biting into a cinnamon raisin bagel in 0:25:16.560 --> 0:25:18.760 the same way that sometimes in everything bagel can be 0:25:18.800 --> 0:25:21.040 a bit tough. And I think it's because in the 0:25:21.040 --> 0:25:24.359 preparation for making a cinnamon raisin bagel, they're like a 0:25:24.359 --> 0:25:26.640 lot of people are gonna be be making bacon, egg 0:25:26.640 --> 0:25:29.280 and cheeses with these so we can chill. We can 0:25:29.320 --> 0:25:31.840 just let people cut it in half and spread some 0:25:32.080 --> 0:25:34.760 jam on it and go to work. So you're saying 0:25:34.800 --> 0:25:40.040