The inaugural episode of Murphys Rank the World showcases the delightful banter and spirited debates characteristic of sibling dynamics. We embark on a whimsical journey to categorize our top five favorite sandwiches, a task that, despite its seemingly straightforward premise, quickly devolves into passionate disagreements and hilarious tangents. The episode is marked by the introduction of each sibling, their unique perspectives, and a variety of sandwich preferences, ranging from classic grilled cheese to the more unconventional chopped cheese. As we navigate through our rankings, we highlight the subjective nature of taste while asserting our own choices with unwavering conviction. Join us as we explore culinary preferences and familial camaraderie, all while promising an engaging experience filled with laughter and thoughtful discourse.

Takeaways:

• The inaugural episode of Murphys Rank the World showcases the humorous sibling dynamics as they embark on a lively discussion regarding their top five favorite sandwiches.
• Listeners are invited to witness the entertaining banter and friendly debates that arise from differing opinions on what constitutes the best sandwich.
• The siblings emphasize the importance of subjectivity in their rankings, humorously declaring that their choices are objectively correct despite varying tastes.
• The podcast sets a light-hearted tone, allowing for tangents and humorous anecdotes that enrich the overall experience of the sibling ranking discussions.
• Meghan, Tim, and Skye introduce themselves and their unique perspectives on food, establishing a foundation for future episodes.
• The episode highlights the significance of family traditions and personal experiences tied to food, particularly through the lens of their favorite sandwiches.

Mentioned in this episode:

Joe Bean Roasters

Joe Bean Coffee - Coffee that lifts everyone. Use promo code Lunchador for 15% off your order! https://shop.joebeanroasters.com

Behind the Glass

Podcast and gallery focusing on underrepresented artists utilize the space to amplify their work. Curated by @Richardbcolon @qua.jay. Check out the podcast or join them in person first Fridays at 240 E Main St, Rochester, NY! https://behind-the-glass-gallery.captivate.fm

Mind of Magnus

Check out Mind of Magnus at magnusapollo.com, and leave him factoids at 585-310-2473!

Foreign.

Hi.

Hello, and welcome all to the first episode of Murphy's Rank the World, a podcast where us Murphy siblings get together and pretend to focus on sober and fair assessments of all sorts of things, but instead most likely go off on more than a few tangents and generally get silly.

We make no promises.

I'm the host for today, Megan.

I am a Murphy.

And let me enter.

Let's introduce the other Murphy's in the Murphy pool.

I'm Tim.

I am also a Murphy unless otherwise genetically disproven.

I am definitely 100 not adopted, unlike other people who might be on this podcast, but we'll get to that later.

I am the eldest son, but I will not disclose my age for ARPA reasons.

Brilliant.

Brilliant.

Please, I handed it off.

I'm waiting for.

For other sibling.

Please.

Yes.

Hello.

Hi, I'm Sky.

That's my name.

I'm somewhere in the middle, depending on what you're talking about.

I'm also oldest of the second set, but I'm third in line.

Whatever.

What I'm focused on right now is the fact that you came for my jugular on our first episode.

First episode?

You had to bring up a trauma story from a Walmart.

Look, all I'm saying is episode one always has to be the one that hooks them, so we got to start hot and heavy.

Oh, you know what we'll do?

Yeah.

We'll start this.

This is a seed.

And then a couple episodes in, we will explain what the Walmart story is and the trauma that sky went through that I had nothing to do with.

And yet I believe I was there to witness it.

Yes, all of you were there.

Everybody.

Ooh, cliffhanger.

Fantastic.

Family.

Family drama already.

And we haven't even gotten to our topic, so our topic that will be the rails that will barely hold us in focus most likely is we've decided our first delve into a topic will be what are our top five favorite sandwiches?

These are not subjective.

They're incredibly objective, and each one of us is absolutely right.

So we're starting from wrong, Correct?

Yeah, yeah.

Trying to prove us wrong.

So.

Yeah, and it works because we're all in separate locations, so it's only gonna be verbal fist fighting.

But we do, in fact, know where each of us live.

I mean, one.

Let.

Let's see where this goes.

Okay, so we're all gonna go around and we're gonna say what our fifth favorite sandwich is and a little reason why.

Like what?

Why.

Why is it in your favorites?

But it's five.

Number five.

Oh, fantastic.

Oh, fantastic, Tim.

Okay, we'll go in the same order as introductions.

To keep it simple, I chose for my number five, something simple, something classic.

And that's why it's on the list.

A grilled cheese sandwich.

Grilled cheese.

It is.

It is nostalgia.

It is joy.

Like, have you ever been sad when you've had a good grilled cheese sandwich?

Especially with the side of tomato soup dipping in.

There's something very diner about it.

Like a certain kind of pickles that go with a certain kind of grilled cheese that's been made on a grill that's grilled thousands of other grilled cheeses.

Yes.

The souls of a million grilled cheeses just emanate into the one that you are, you know, about to put in your mouth.

It has history.

You can taste the onions, you can taste every other thing that's been grilled on that.

It's delicious.

Yeah, yeah, yeah.

It's like connecting with the universe, but in sandwich form.

So for me, that was just.

That was an easy number five starting choice.

Grilled cheese Sammy.

And I'm already bringing in tangent number one.

Oh, okay.

Yes.

Butter the bread or mayonnaise the bread.

Okay.

So prior to an experience with our.

Our sister here, Meg, where she made me a grilled cheese in my adult life because I had the opportunity for a while where I work so close to home that I was able to just, like, you know, go.

Go home and have lunch with, you know, the parents and sister.

I was like, meg, why is this grilled cheese so.

So damn good?

Like, it's crispier.

It's like.

It's like the perfect color of a grilled cheese.

Well, two things.

Two things were different, and I have never made my grilled cheese different than this.

Okay, I'm just gonna go off on a tangent from there for a second.

Okay, Tangent.

The tangent.

What if Magic squared.

What.

What if we have the same sandwich on our list just higher up?

Oh, then it gets fun.

Do we bring that up?

Like, you're wrong, and it should be higher up on your list.

Like, what is.

Well.

Well, I.

What I would do is hold on to your list.

Then later, like, when it's ranked higher, you can go, well, you're wrong, and I'll tell you why.

The good thing about ranking it higher is it now gives you time to write down all the reasons Meg is wrong.

Oh, nice.

I.

Actually, I.

It's in the same place on mine.

I flip two things.

Yeah.

So no problem if things are higher than lower.

That's a conversation point.

Twins Alert.

Anyways, back to it.

The reason why it's on my list is because Meg adds cream cheese onto like on the inside.

Yeah, on the inside.

On the inside and then on the outside mayonnaise.

And never told me that until I asked.

And now I make all my grilled cheese that way and they are effing delicious.

And every person I have since made grilled cheese for, if they are meat eaters, I also put pan seared Spam on it inside of it.

I mean.

And then if they are not, then I just have them with the cream cheese and the American cheese and the mayo on the outside.

Tangent number three, Spam is a lot like baloney where if you fry it up, it completely changes the flavor profile of it.

So yeah, I'm 100% with, with fried Spam because it, it is delicious.

And I'm going to totally steal that cream cheese idea.

I hadn't thought of that one before.

One of the interesting things I have found, vegan mayonnaise works just as well as regular mayonnaise.

I have found when you're using it on a grilled cheese.

So I don't know.

Yeah.

Because if it's vegan, so it can't be the egg or anything which what I initially thought it was going to be.

Yeah.

I like the idea of the cream cheese.

I also like the, the idea that you can have everything from like the twenty dollar fancy artisanal bread.

Yeah.

Three different cheeses.

Like you know, the cave aged Gruy and the, you know, the goat cheese cheese.

You can put some like pear in there or apple.

Oh yeah.

You can plus it up.

Or, or you can be like that food truck that's just like we sell grilled cheese for a dollar.

It's, it's white bread, it's American cheese.

We don't have change.

It's literally just a dollar.

Eat the damn thing.

You're drunk.

You'll love it.

It.

Yeah.

Well, if I want a classic grilled cheese, if I'm thinking diner style, it's a, it's, it's super melty American cheese.

Like, like I appreciate.

I could have cheddar, I can have Swiss and that's just a different sandwich.

If I just want like your basic, basic grilled cheese, I'm like, nah, I want that plastic cheese that melts when you breathe on it.

Thank you.

American cheese, the most unnatural cheese in the world.

Yeah.

Also at the same time as it makes it the most American cheese in the salute.

All right, I, I will end, I'll end this Podcast now.

Proud to eat some American.

Okay, that's it.

Hey, everybody.

Thanks for coming to Murphy Rank the world.

This is our half episode.

It's the first episode.

In our last episode, we got into.

We got into eight minutes before there was the first quit.

I just got a dcma, didn't I?

I.

We're about to get a very angry C and D from Le Lee Greenwood.

No, actually, we can do about, I think, 15 to 30 seconds.

So we're.

That's too much.

Too much.

15 to 30 seconds, too much.

No.

Every fourth I control.

I can mute.

Oh, God.

Okay.

Someday my prince will come.

As in her photographs.

Okay, okay, we gotta.

We gotta move on to our next sandwiches.

It'll save us.

I have a feel.

Okay, so I'll go next.

Number five.

It is the beefier cousin of the grilled cheese.

And I'm of course talking about the cheesesteak sandwich.

Cheesesteak number five.

And it's got to be like on one of those amoroso rolls or one of those, like, not quite spaghetti, but I need it, you know, a long roll.

It's gotta be a long roll.

It's gonna be squishy, but it's gotta be hardy.

That thing cannot break down because I am putting the fattiest steak steak on it.

That's not even the fattiest, sometimes the most questionable steak.

And by that I mean stakeums.

There are times where you just want that pseudo beef, that pseudo steak and cheese pseudo beef.

It can be.

I.

I'm cheese agnostic.

You know, there are some people that'll argue cheese whiz or provolone back to American.

But I'm just like, as long as it's meat and cheese, it's delicious.

And.

And you still have flexibility.

You can do peppers and onions.

Throw on some hot peppers.

You know, here's the big secret I've recently learned.

And this is.

This is.

Makes it a regional delicacy.

Country sweet sauce on a Philly cheesesteak.

You know, you get that.

That sweetness, you get the.

That little bit of mustard.

Holy brain explosion gift.

Brain explosion gift.

That takes it up to a whole new level.

But first of all, it's cheese whiz.

The answer is cheese whiz.

I'm saying, yes, cheese whiz is great, but sometimes I don't want to fight the drip of the sandwich.

You know, sometimes I like having a sandwich that, you know, I'm not worried.

The moment I take a bite, there's just going to be this, like, you know, explosion of grease and cheese.

That inevitably will get over all over my shirt or my pants or my hands or the person sitting next to me.

And I really don't want to have to apologize to that person.

And really I shouldn't have to.

They should just be happy that they got such deliciousness splashed all over them.

And for once in my life, that wasn't a euphemism.

So.

I mean, oh, you, you know what I.

Country sweet sauce.

Damn.

That's what I want to try right now.

Did I ever tell you about that time that there was.

So I used to work at some summer camps and I was driving a van and.

Were you living in a van Bound by the river?

Down by the river?

I heard, holy.

They're 37 years old, recently divorced, and they live in a van down the river.

So I'm driving the van and the, the kids had been like, you know, saying, you know, saying some euphemisms like joking around at 12 and then all of a sudden, here from the back, that's what she said.

I had also just finished like giving a direction and I was like, come on, everybody, like, no more.

And then deadpan, dead serious, the kid goes, what do you.

What are you talking about?

And I go, what do you.

What do you mean, what.

What do you mean, what am I talking about?

And they were like, we didn't.

What did we say that was wrong?

And I was like, what do you, what do you, what do you think you said that was wrong?

And they're like, literally nothing.

The last thing he said was that's what she said.

Because they were.

Because at the time I was using she pronouns, they said, that's what you said.

He was just saying you said that thing.

And I started a conversation about something that you didn't have to.

That I was ill prepared and didn't have to.

So honestly, bad on me for thinking these kids were being ridiculous.

And I didn't want to have that conversation about telling them what that's what she said meant.

So.

No, no, good, good call.

Listen, you weren't getting paid enough.

Sure.

I don't think anyone's really prepared to handle conversations that involve a bus full of what, 12 year olds?

Yeah.

Not even one 12 year old.

It's kind of rough.

No, you just survive it.

You just survive that situation.

Keep your eyes on the road, get them to the location as fast as possible and get the hell out of there.

But I would agree.

I've never tried a Philly cheesesteak with country sweet sauce, though that is upgrade.

But I am big On.

Even though I do not like drippiness out of a sandwich, I found ways to wrap it in a way.

Yeah.

Are you.

So that I can eat it cleanly.

It's got a thinky with that dramatic pause.

I was expecting, like, a bombshell to get dropped.

Yeah.

I was like, what happened?

Standing on my head that way.

The drips cannot affect me.

Yeah.

I was attempting to say it in a way that did not sound as euphemismy in my head, because I was talking about wrapping something not getting dripped on.

You didn't want to infer a sandwich condom.

Correct, though.

Million dollar ideas.

Nobody else take that.

Okay, that's a Murphy trademark.

If we say trademark registered, that's legally binding.

Because it's in a podcast.

Yeah.

Legally binding.

That's what I.

Yeah, we'll have to come up with a sound.

I don't know how to do a soundboard, so we might just have to say it every time we're learning.

Your mom's legally binding.

Oh, that's our mom.

It's your mom.

Listen, no, we can't do mom jokes.

It's the.

It's the ethereal theoretical particle.

Or can we make mom jokes considering what we opened the podcast with?

Cliffhanger.

Oh, God.

Okay, Skye, have you done your fifth sandwich yet?

It's grilled cheese just like yours, and I think I said my bid on it, like, literally.

This is what you do.

Take your.

You know, you always struggle with getting, like, butter or whatever you put on the outside of the bread on your hands.

But what do you do?

Because butter is stickier.

Right.

And it'll stick to the plate.

Rip your bread.

Mayonnaise is not.

So you put the thin layer of mayonnaise to cover it.

You put the.

The mayonnaise side down.

Down.

No, no, I'm sorry.

Mayonnaise side up.

My fault.

Mayonnaise side up.

Buttering your hands first and then putting it on the bread, because I feel like maybe that was the problem.

No.

And then you take the cheese and you put the cream cheese in between the two slices of cheese.

Because it's two slices of cheese.

Then you put the mayonnaise side in the pan.

You put the cheese sandwich inside, and then while you have the couple of seconds.

Bread, bread, mayonnaise.

The piece of bread in your hand, then put that on top, and guess what?

It sticks.

Because now everything's not slushing around because you have a.

You have basically what's in between.

Brick.

The mortar.

Yes.

Of cream cheese.

I like that because.

Yeah.

I've had those instances where I've tried to do the grilled cheese, had my heat levels wrong, go to flip it, and, like, the one half just goes flying.

It's a tragedy.

And as my siblings will be more than happy to tell you, when things don't line up right in my sandwiches, I get a little upset.

Oh, another.

Another bit of Murphy lore to drop later.

I.

I'll tease it.

It's the Burger King incident.

We have so many.

94.

There's a reason why I'm not legally allowed to order Whopper Juniors anymore.

But that is my.

But that is my number five.

Almost the same reason why I'm not allowed at Mother Tucker's anymore.

Oh, my God.

This is.

This is an across the border Canadian lore drop.

I love it.

We have so much.

But okay, sorry.

I might have been reading a book about how to write a movie in Hollywood, and they always say one of the most important things to do is to give the people reasons to listen and watch later.

So that's why we're dropping these all now.

Just little, little hooks.

Okay, now it's time for sandwich four.

Thank you for number four.

I'm going once.

It's a little more regional.

I would.

I would guess I'm going with a simple beef on wick with beef with horseradish.

And it's got to be on the chemical.

It's got to have that rye, and that's the rye seeds and the nice coarse salt on it.

Just kind of a sloppy wet beef that's just been soaking, you know, moisturized beef.

Pop it on that roll.

Put some, like, fresh horseradish.

I don't really want horsey sauce.

That's an Arby's thing.

That's a different situation.

All the.

I'm in a different mindset when I'm at an Arby's.

Okay.

But if I'm getting a beef on wick, boom.

Just got a bam, bam, bam.

And he's go.

You burn yourself a little because you can't wait.

And it's worth the pain.

Yeah.

And.

And yeah, the horseradish.

Like, there needs to be enough that my sinuses hate me for eating the sandwich.

Like, I want to be, like, blowing smoke out my nostrils.

Yeah.

Like I.

I want to feel it all the way through into my lymphatic system.

Oh, yeah.

That first bite.

That first bite has to be.

Oh, I calibrated wrong.

The first bite has to be a mistake.

Well, but the thing is, it.

It will fix itself because do with the steam and the cheese like eventually it does dilute out, but that first one is always going to get you.

And yeah, I've always appreciated the beef on wet because it's like, essentially, it's a, it's an Italian beef.

Like, it's the same idea of.

It's like a roast that you slice up, you throw it in an au jus, you, you put it on the bun, you know.

Yeah.

And instead of having that vegetable stuff that goes on an Italian beef, I.

Don'T have room for it.

Well, no, I can't pronounce the name of it.

It starts with a G.

Yes, I know.

The Italian mix of, like, pickled vegetables that starts with a G and I'm not going to try to pronounce it.

Yes.

Nah.

But yeah, I mean, so, so it's like, you know, again, it's in the same, I don't know, maybe phylum that.

Yeah, an Italian beef is, you know, I, I maybe family.

Definitely not a genus, but, you know.

Scientifically, like, there's a strong relationship.

Yeah, they have a lot of cousins.

Yeah, exactly.

So anyone who's not regional, who, who isn't familiar with it, you know, I would say that's, that's a pretty close analogy.

Plus, like, Camelwick is, again, something that is very much regional.

Like, you don't usually get those rolls outside New York and they, I mean.

They make the sandwich that's the wet.

Right.

On a beef on wet, if the beef ain't on a kimmel whack, it ain't a beef on wick.

Is that the beef on wick, the one that comes with a jus?

No, that's like a French dip.

But there's a relation.

The way that the beef on wick work is like, it's kind of already in this, like, the juice.

Like, they slop it on the roll.

Right.

Yeah.

Yeah, right.

That's.

I'm.

I'm basically talking about red oer Especially, especially going to a Red Wings game where I'm like, listen, baseball's fine, but what I'm gonna do is going to walk my butt all the way to the end of the one end of where the food is, and I'm gonna get beef on wick and I'm gonna put it in my face.

Anyone who is planning on going to a Red Wings game, it's the very last restaurant on the third base side of the concourse.

You think you're leaving stadium, and you got to do that before you find it.

Also, red oer sponsor us.

Yeah.

Oh, I will talk every episode.

Just Send me beef on.

I don't even need the cash.

Send them to me.

Just send us the kits or the.

Food, and we'll be superliminal message.

Exactly.

And.

And I'm just going to be like my version of RuPaul's Drag Race, where instead of going, I love my acai, I'm going to be like, I love my beef on whack.

Yeah, we'll have a little beef on wet breaks.

Wet break me.

Whack break.

Yeah, whack me.

Yo, Sky.

Whack me.

That's the dream.

Actually, you know, maybe we should not be tossing these.

These are not a tossable sandwich.

Even if you wrap it well, there's a chance that a little bit of hot juice will flick out, and then you can horseradish your eye.

It's a dangerous sandwich, but it's worth it.

Yeah.

Just saying, sometimes.

Sometimes dangerous.

Tasty.

Yeah.

All right, Tim, what's your number four?

Let's see.

Think how you're wrong.

All right, so my number four is actually, I would say a sandwich I wasn't, wasn't on my radar even a few years ago, and I've really turned around on.

And I really like the flexibility of how it can be both meat or vegetarian and equally delicious.

And I am talking about the bon me.

Oh, I mean, gosh, I, I, it would be weird if someone else had bon me on their list coming up.

You know, let's, let's just not cover the bond me completely.

Right?

Oh, my God, though.

Bon me.

Like, I'm.

Stop talk about him.

I mean, I mean, yeah, they can throw any protein they want on there, but it's really the, the texture of the bread, the, the pickled wonderfulness that gets thrown on top of there.

I get salty.

I get a little bit of little spice, a little tart, you know?

Yeah, they're spicy.

They got, they're salty.

They got a little sweet.

I mean, look, you're putting on, like, a crusty French bread.

I'm already halfway there.

You know, I'm like, what's on that bread?

Who cares at crusty French bread?

You know, put it in my belly.

And, and I, I am spoiled because, you know, we're in an area where I can go to multiple places that I would trust to make a bond me.

It's not like we have that one spot that does it and then the other spots, like, yeah, you know, they, they kind of do it, but they just don't have the heart of the cards in the sandwich.

You know, they don't Correctly, But.

Oh, yeah, but there are so many places here in Rochester where you're like, no, this is.

Yeah, this is a bon me that I love.

And so.

So for that, I.

I do feel kind of spoiled.

But.

Yeah, yeah.

You know, I've done the traditional.

I've done the ones with tofu, and I think they're all.

They're all solid.

That one see me go, it's.

It's tofu.

And then it has a mushroom pate as well.

And I hate mushroom.

And I'll eat that mushroom pate every day.

I can't even argue because it would be hypocritical of me for future reasons.

So that's why I put banh mi above cheesesteak at 4 is because I think there's a little more variety that's involved in it.

You know, not that, you know, meat and cheese goes wrong, but, you know, sometimes it's just nice to.

To have a style but have different ways you can have that particular style.

Pickled veggies, you get those, like, shredded matchstick carrots.

Pickle, you get the crunch that.

Just that little bit of pickling.

At Costco, they used to have like a 32 ounce container of just pre.

Pre pickled Vietnamese vegetables.

Oh, my God.

Every day.

Bon me, bon me, bon me.

Ban.

You bought everyone?

Yeah.

But, yeah, it was great.

Or we would like, you know, you could take those veggies, like, throw them on like a.

A bowl.

Like if you're doing like a rice bowl or like a quinoa.

Oh, yeah.

You can reconstruct it.

You know, I'm like, daycon.

What's that?

I have no clue.

You could put it in a lineup.

Would not be able to point it out, but it's in there.

I eat it.

Delicious.

Love it.

So did you pickle it?

I'm eating it.

Yeah.

Number four.

Love it.

Okay.

Sky.

Number four.

Number four.

Four.

Four.

It is classic in many people's eyes.

I do a little bit.

I do something different with it because of my dislike for a certain vegetable that is classically in this sandwich.

All right, you've already got me hooked.

I need to know.

Technically, this vegetable is a fruit and techni.

There's no such thing as vegetables.

But I can always get into that later.

Just drop that on us and moved on.

Turns out no vegetables.

Root.

Those are leaves.

Yeah.

Correct.

So I would go and already to.

Do the whole there is no such thing as a vegetable argument.

Future episode.

Future episode.

And then also, I recently had the best of one of these sandwiches that I've ever eaten and it was my spouse's, so my in laws and now I don't know how to ask for more.

Needless to say, the blt, the bacon, lettuce and tomato, however.

Tomatoes.

Oh, I only them just a BL from Tom Brady.

Tom Brady also says tomatoes and any other fruit that comes from the Nightshade family.

100 true.

You read about his TB12 system and it will tell you.

Do not eat tomatoes or anything else that comes from the Nightshade family.

Needless sounds like a curse.

That's personal to him.

That puts you that much closer to Tom Brady.

You take that the.

All right.

Okay.

At least first of all, I.

With tomatoes.

But when they're in sauce form.

Okay.

When they're in paste form, when it's a ketchup.

I love a good ketchup.

And when it's in a sauce form.

But what I do not with it is in raw form.

I don't know how people just be raw dogging tomatoes.

Okay.

Some people eat them like apples.

That's wild.

What do you mean?

You chop it up now also I do with salsa, but I never really understood scoops because.

Why do you scoop salsa?

Oh, you eat that.

That like the vegetables?

No, no.

I just go for the sauce.

The chunky can stay in.

I just dip for the sauce.

You just want to moisten your chips.

Fun fact about sky, anytime they buy salsa, they actually pour it through a strainer.

They just have that chunky and it's just a jar full of juice.

But I would like to point out you can.

Which is what sky also uses in their Bloody Marys and Caesars Salsa juice.

Salsa juice.

Oh, that doesn't drink Bloody Mary's.

Because tomatoes.

But liquid tomatoes rules are complicated.

But side note, I will eat cooked tomatoes when they are hidden in something.

But no raw tomatoes.

No.

No slicing up the tomato, throwing some salt on it and just shoving it down your gaping ball.

Like, I don't understand the tomato mozzarella thing.

That's the best.

I will eat all your.

I'm wondering if caprese is on someone's list for a possible sandwich.

And then we're just gonna watch sky just nuke them from orbit.

Yeah, well, I.

I can always.

I can always.

Oh, see, I don't know.

Maybe it is now.

I wrote my list in pencil.

I'm just like a good piece of lettuce, a solid piece of bacon.

This can be turkey bacon.

This could be beef bacon.

It's the bread the bread makes.

And also the amount of mayo that you're putting on there.

Maybe put a little hint of honey mustard on there.

Right, right.

Perhaps some gray Poupon.

We'll have to do top five running family jokes.

Another topic to do.

And then don't worry, folks, we will eventually have a WordPress page that is just a definition of all the inside jokes that we tell on this podcast.

Yeah.

The only way you're gonna follow the.

Lore, a fandom page where we just kind of go through each character and thing mentioned.

We got it.

No, I don't want that energy in here.

BLT is a solid.

I think a BLT is a solid choice, even if you don't like the tea.

Look, that might have been a House of the Dragon reference, not a Game of Thrones reference.

So I still don't.

I, I still don't want to be affiliated.

Let's.

Let's not mention.

You don't want to be familiar.

You want to be associated with dragons.

The cats of the.

Of the medieval sky.

That's my argument.

Let's.

Let's not bring up Targaryens in a sibling based podcast.

Yeah, okay.

Okay.

All right.

Of all the Westeros and Essos families.

Perhaps no.

Perhaps.

No.

So, Scott, what was it about the in laws way of making the BL that made it so, so noteworthy?

It was the way in which they created crisped the bacon.

Now, there is a really, really, really fine point between burnt bacon and two floppy bacon.

Okay.

I like the bacon crispy enough where it still has flavor, but not where it tastes like I just licked a log off the wood of a campfire.

So when you pick the bacon up, there should be no sag.

No sag.

Okay.

But it also shouldn't crumble in my hand.

Right.

But I don't want.

I don't want to see black on it.

No.

And it should glisten still.

Right.

Okay, so that's.

Wow, this is a fine line.

And then the lettuce, like crispy as a.

Not.

Not butter lettuce.

I do not like butter lettuce.

I'm talking about like, like a romaine or like.

Gotcha.

Perhaps a green leaf, maybe a red leaf.

Perfect.

And.

And then like the way in which the bread was toasted and it was club style, so it had layers.

Okay.

Yeah, yeah, yeah.

And then it had the sauces on the middle and then middle.

And then it was so good.

And it was warm.

Like.

Don't.

I can't do a cold blt.

I need it warm.

Yeah, I gotcha.

All right, so that's my number four.

So, so blt.

No BL.

No tea, no shade, no pink lemonade.

Bam.

Okay.

Okay.

I guess we'll go to three.

The wind was really taken out of my sails by one of my siblings and, you know, discuss this enough.

But that's fine.

I'm not personally hurt in any way.

It's fine.

It's fine.

My number three is upon me.

They're lovely sammies.

They're gorgeous.

They're crusty and crisp and, and, and, and, and squishy in the right ways.

It's got all the right textures and all the right flavors.

I don't know how that's on your list.

Okay.

Son of a bitch.

Let's do this.

It's over.

Yeah.

Also, like, how many swear words are we allowed on this podcast?

None.

Okay.

We're already, we're already in trouble.

We're already rated Peggy 18.

All right, Tim, what's your three?

Okay, my three.

So I.

I've noticed as I'm looking over my sandwiches, I kind of have a theme of I like hot sandwiches.

I kind of like squishy sandwiches.

And this sandwich really is the squishiest of the squishies.

Oh, God.

This guy's like, no, no.

Though I.

I wish this is an auditory medium, the visual would show utter disgust right now.

You know, like, these are sandwiches that, you know, you can just.

They can end up becoming flat just by, you know, the pressure that's applied to them.

Number three.

I am talking about the Cuban.

Oh, again.

And what's the, what's the Reuben like?

I get those confused.

Okay, so a Cuban is a sandwich that is usually ham, roast pork.

Pork.

And yes, there is a difference between ham and roast pork, pickle cheese, mustard, and it's usually served on a roll.

And then what happens?

You put it in a pan.

And the way I would make them is you butter the outside of the bread as you put it on the pan, and then you take an aluminum foil wrapped brick and you put it on top of the sandwich.

Yeah.

And then pressure and time.

Same thing.

Pressure and time.

Yeah.

Like a picture, but with a brick.

Yeah.

There's no lines.

You don't get grill lines usually on a Cuban or some people call it a Cubano, but I just really like it.

It's standard yellow mustard.

It's a pickle.

You get the saltiness of the roast pork and the ham.

I do it usually with Swiss cheese, but again, you know, I think you can, you can throw your own cheese in there.

And what I like is, like, I can go to Wegmans and get like, all right.

I don't know if they're 99 cent hot dog rolls anymore.

Probably more like a buck 99 nowadays.

But you just get the eight pack hot dog rolls.

Go to the deli.

They've got roast pork, they've got ham, they got the Swiss.

I like getting the.

The.

The long pickles.

The slice that are sliced lengthways.

Yeah.

They're about the exact same length as that bun.

Perfect.

And that's it.

And then you can just griddle it right up.

Boom.

And then you can just take down two or three of them.

Where.

Where Reuben is more.

I just looked it up.

It says it's a corned beef and sour beef, Swiss sauerkraut, Russian dressing or Thousand island dressing grilled between two slices, specifically of rye bread.

And that it is a kosher style.

It's that kosher style delicatessens.

But is not kosher as it combines meat and cheese.

Cheese.

Yeah.

All right, so for 500 points, what's the difference between Russian dressing and a Thousand island dressing?

Does anyone know without looking it up?

Is it mayo?

I don't know.

Okay.

I was just, you know, that'll be your cliffhanger for this episode.

I feel like rushing Russian dress dressing is redder, so I almost feel like Thousand island is like Russian with something else.

But that's just a theory, and one is not.

Yeah.

Thousand island usually is usually creamy because that's basically Big Mac sauce.

Yeah, that's a special sauce.

All right.

Okay.

I can see the light in Tim's glasses.

He's opening up the information.

We will.

Audience, we will not leave you wondering.

We will find out right now.

The Murphy's are.

Murphy's rank the world, and we research the world.

We don't do part twos because part twos tell me what the end of the story is.

All right, so Russian dressing is a mayonnaise ketchup base, often livened up with pickle relish, Worcestershire sauce, prepared horseradish and lemon juice, and seasoned with paprika, onion powder, and or mustard powder.

Okay.

It is spicier and less sweet than Thousand Island.

Okay, I'm not reading the rest of this because now the person who wrote this is just way, like, now they're just throwing their own juice in there.

Their opinion.

I don't want opinion.

They're like, it is spicier and less sweet than Thousand island with a more complex nuance.

AI wrote them what I'm reading right now.

Anyways, Thousand island is also mayonnaise ketchup base.

It includes pickled pickle, relish and or other chopped vegetables such as pimentos, olives and onions.

Has some more rogue recipe dependent ingredients thrown into the mix.

But the big differentiator is the addition of a chopped up hard boiled egg, which acts as a thickener and binds the ingredients together.

I knew one was thicker.

Yeah.

Yeah.

Wow.

We learned something today.

Yeah.

Thousand island is a wild card.

Learning growing the more, you know.

What were we talking about?

Oh, Cuban.

That's my number three.

Number three pickles.

Yeah.

All right.

Sky numero trace for me, is any.

Any panini.

Now, obviously, Tim, do we allow this?

Do we allow this?

Because it's almost like not making a decision.

Hold on.

I'm gonna have to throw this over to the judges.

Judges.

And by judges, I mean my cats.

Yeah, I naturally assumed.

Oh, not looking good.

They are reviewing the footage right now.

Oh.

Oh, man.

They're all the way up to page 112.

Okay.

I'm getting a big thumbs down.

Okay.

No.

Okay.

Specificity to the panini or just tell.

You what you're gonna say.

Just throwing this at you.

Okay.

No, no, no, no, no.

You can.

You can appeal to the IOC on this one, Jordan Childs, and just, you know, let us know why you think panini should be allowed.

Just generally.

First of all, I am going to absolutely get my bronze medal back.

Okay.

All right.

I say, why give it back.

I.

I don't think she's going back to another Olympics.

Just take the medal and run.

Just take it.

What are you gonna do?

Yeah.

Not to mention on paper, it's something different.

No, you have the physical metal.

Romania was like, why don't they just all get bronzes?

I mean, the judges, they were down with it, all of them.

So let's just say they all got bronze.

And the Olympic committee was like, no.

What do you think we are?

Sports fairness.

Oh, my God.

Okay.

Yeah.

I say this is absolutely a sandwich.

And I'm gonna remember the name because it's also a place.

And there's a race car.

This is a mystery.

A place with a race.

Casinos are involved.

Okay.

This is a place.

Are you talking about a Monty?

Monte Cristo sandwich?

Is the Monte Cristo, Arlo.

And so is the casino stuff.

Ah, I see.

Okay.

All right.

Count of Monte Cristo, right?

Yes, yes.

Okay, so.

But we got there.

Yeah, no, we got.

We got there.

Room.

Vroom, vroom.

We got there.

That was great.

That's a great.

That is a great pulse, guy.

Monte Cristo.

Yeah.

Yeah, because it's like a dessert sandwich.

Exactly.

Because this is the thing, remember, I love sweet and savory.

I will stop eating my savory meal and get a little bit of dessert.

That's why Taco Bell is one of my favorite things, because I could eat a burrito and they'd be like, I'm gonna have some cinnamon twist.

Those cinnamon twists right in your chalupa.

Right in my chalupa.

I go, right.

Delicious.

Right?

But I especially love this because I can have savory.

Savory.

Because I don't put the syrup over it.

I dip.

I'm a.

I'm a sauce dipper because.

Right.

You can control the amount of sauce in each bite.

This is why we're a sauce family here in our household.

So we literally have mini.

What are they calling that?

Credenzas.

That's an entire dresser cup mini credenza.

A sauce credenza.

This thing is full of sauces.

Absolutely.

Yes.

We have a sauce credenza.

We just open a drawer.

We're just dipping all the sauces because we dip in the bar.

Trademarked registered sauce credenza.

Murphy siblings.

And I'll dip in the raspberry and then ramekins.

Ramekins.

Terrible.

We got there.

Credenza.

Ramekin.

I understood completely.

Or were you officially referring to the three handled boss credenza?

Shout out Chris Jericho.

Well, that's one of his 1,004 wrestling holes.

The three handled boss credenza.

Now I'm never gonna listen to someone say credenza again.

I appreciate any sandwich where you literally can go, would you like me to powder sugar that for you?

Like how many sandwich have that madness involved?

And you don't go, I'm sorry, what.

Savory feel to it.

And to go get back to your syrup point earlier.

Sky, I think for me a sandwich, I have to be able to pick it up.

I don't count open faced sandwiches as sandwiches because I have to eat it with a fork and knife.

Okay.

I need to be able to put both hands on it, bring it to my mouth and not regret what is now on my hands by doing that.

So.

And that's tough.

Battered and fried.

Yeah.

So with Monte Cristo, I love the idea of the, you know, I can have the powdered sugar on it, dip it into the syrup and then eat it as opposed to putting the syrup on top.

And now I've.

I've totally now disqualified it from the sandwich discussion.

That's important point now.

It's now like a cake or something.

Yeah, I don't know if we can get.

If we can get Diogenes in on this argument, he might be able to help that.

That's a good pull, considering we made you do that.

Thank you, Sky.

You're welcome.

At work today, I've been doing a lot of being on my tippy tipp toes.

And then you had it from your family, too.

We're the worst.

The absolute worst.

The absolute worst.

So listen, you gotta be on your toes.

Yeah.

Okay.

You know what?

We.

We will.

We will pull some stuff that.

That come from some dark recesses, some of that long forgotten.

The land before time.

You know, we were there when.

When they were created.

So in a land before.

See, I'm just thinking of Xena in my head.

Or is that.

Okay, I got you.

Either way, I'm gonna say Xena because I don't want to reference the Hercules show.

Yeah, only Xena exists.

Yes.

And.

And any actors that were on Xena.

Only their ex exists.

We don't reference any of the Hercules people.

Exactly.

Hercule.

What?

I don't even know what that is.

All right, we'll move on.

Okay.

Number four, sandwich.

Two.

Number two, the penultimate sandwich.

Okay, this is a little out of the box.

A little out of box.

I don't think it's too.

Too much.

Are we talking like panini out of the box?

Like, I'm just gonna say the answer.

No.

I'm a reasonable person.

Please.

I.

I take rules seriously.

Unlike some of us.

You know what sandwiches I like?

Number two, sandwiches on bread.

Yeah, you know what?

You know what?

I.

You know, here's.

I'm sorry.

We don't have any time.

Sky, I have to get to my number two.

We'll deal with this later.

Anyway.

No, I went with your classic breakfast Sammy.

Now come the actual on.

I was explaining like a night.

It's like a kind of soft roll, right?

Then you get like your.

Your.

Your fried egg.

Bam.

Your bacon.

Because you can be greasy.

Probably should be greasy.

Bam.

Bam.

Melty American cheese.

Boom.

Bam.

Squished together.

Listen, I'm talking about the birds of fray.

Birds of prey breakfast sandwich.

Basically wrapped up in foil, just.

Oh, you're talking like bodega style.

Yeah, yeah, yeah.

All right.

Well, that is a sandwich.

I don't think the time of day should influence whether something's a sandwich or not.

It's absolutely a sandwich.

But I thought you're just going with general breakfast sandwich.

And I was about to lose my.

I'm going with classic.

Now we can talk about Our favorite ones.

Because listen, I'll eat.

I'll.

I'll eat one on a bagel.

I'll eat one on a biscuit.

I'll eat one on a McGriddle.

That is an abomination that I think is delicious.

It shouldn't exist.

It's amazing.

It gets me instant heartburn.

I love eating them, but McGriddles literally make the stomach acid jump out of my mouth.

Yeah.

Regret it in five minutes.

McGriddles were the only reason I was able to survive living in New Jersey.

McGriddle, I guess got a McGriddle.

Oh my God, me too, bro.

Breakfast sandwiches can save your life.

And it also was what got me through when I was living in Brooklyn and commuting to New Jersey.

Yes.

I think I'm the only person on this planet who is dumb enough to live in New York and commute the correct way.

Actually, diners got me through Jersey.

Shout out, disco fries.

Oh God.

Disco fries.

But yes.

Bacon, egg and cheese.

I like my roll soft.

Now when someone says on a hard roll, I, I still think they're talking about the soft.

Like, I get confused sometimes when people say hard roll.

Is it a kaiser roll?

Well, I mean, for me, the idea, I, I always think hard roll is kind of a misnomer.

Like that's what I thought.

That's still kind of soft.

And even the outside, like, it's not crusty.

It just has enough of, of a binding, enough of a, of a layer to it that things just don't ooze right through it.

On a hard roll.

Yeah.

Yeah.

I would say generally, at least in this area, if you're saying a hard roll mean a kaiser roll, that's just like a hard roll and, or a.

Croissant, I do not really like it on other things.

I'll eat it on a biscuit.

But a bagel is a little like it's, it's hard.

You can cut the sides of your mouth and like, your mouth has to be big.

You gotta be big mouth.

I think you have to plan ahead for a bagel breakfast sandwich.

Like, you have to be ready to chew.

I like them, but I can't casually.

Casually.

I could eat a croissant, wich you don't have to.

That's soft and gentle and you don't have to.

Your mouth, like, you just bite it.

And it just, you could go, you could go a croissant with.

I don't need tea for this.

No, I was actually gonna put bagel like bagels as a Sandwich instead of paninis.

But I'm very glad we got me to a Monte Cristo.

However, what I will say about a bagel is I love to have a dessert bagel and a savory bagel.

Oh yeah, that's a meal right there.

And I have to have both.

I love it so much.

One thing getting back to our number five.

So about the, the grilled cheese is since we're on the top of bagels, one things I always liked is you could just do like a sun dried tomato bagel, toasted slice of cheese done.

Yeah.

Now I know skies all like tomatoes.

Get the F out of here with that.

But the sun does not cleanse them enough.

I don't care if the sun dried these, they're still abominations.

But yeah, yeah, you know, like, yeah, a Single bagel, what?

99 cents?

The cheese is like 50 cents.

Boom.

Buck 50 sandwich done.

Oh yeah.

Like when I was, I had to have a separate gym class in high school because they couldn't fit in my schedule.

So I had to hang out on like freaking Monroe Ave for like an hour or two.

Luckily there was a Bruger's there and when I had the money, yeah, I get pumpernickel with monster and then usually I, I get some like onions and lettuce.

But like not a sandwich, but a sandwich.

Oh so good.

But also because I'm like, this is so dumb.

I gotta, I gotta wait like an hour or two to do aerobics.

This is so.

It was a sandwich I was feeding my spite to.

I hate the system.

Every time that I hear the word pumpernickel or munster as in the cheese, I just immediately admit that.

You know how you get images in your head when words come up?

I see that bagel in my head and I instantly think of you like every time nothing else comes to mind but that sky.

We should get Brugers this weekend.

Hell, it's been too long.

I guess you can come, Tim.

I don't know, sponsor us.

But actually bagel me.

Bagel land is better.

But they do not have like the.

Sandwiches I got you.

We want just bagels.

Or if we're dealing with a beyond bagel situation.

All right, that's cool.

So.

Oh, is it Tim?

Yes.

Okay.

I am so my number two.

I would not have survived childhood without it.

I would not have survived my teenage years without it.

I would not have survived my early twenties without it.

I am of course talking about the PB&J peanut butter and jelly.

Oh, damn you.

Oh you just went to, like, not.

Not just, like, simple and basic, but the most sandwich sandwich that ever sandwiched.

The most sandwich sandwich that ever sandwich.

And, like, look, I'm open for people using different forms of nut butter.

People can do all sorts of, you know, jams, jellies, marmalades, confis, you know, but pretty much, it's just got to be bread with, you know, the butter and.

And the jelly.

I mean, look, if you want to toast it, fine.

You want to spice it up with some honey, put some bananas on it.

I mean, it's got great flexibility.

But look, the bottom line is there's just some times where you're like, I just want a peanut butter and jelly sandwich.

The bread has to be soft.

I don't know about anybody else, but I can't be having no seedy bread.

Well, if we're talking a classic.

Yeah.

If it's classic, it's gotta be white bread.

It's gotta be white bread.

And I will go one step further.

I want it to be white Italian bread.

Oh, okay.

I just feel like if we're telling.

Talking there between white sandwich bread and.

Right.

Italian bread, I think the white Italian bread has more structure to.

It holds up better to the peanut butter and the jelly.

Listen there.

To put the peanut butter and jelly in my mouth.

And by the way, more peanut butter than jelly all day.

Yeah.

Speaking of.

Oh, go ahead.

Also, it goes.

You take two slices.

Peanut butter goes on one slice, jelly goes on the other slice.

You put them together.

Don't give me this.

I put the peanut butter on the one slice and then put the jelly on top of it.

And then just take a.

A raw dog piece of bread and put it on top like that.

That bread's got no business getting involved.

In your jelly jar.

What the.

Yeah, and that's just it.

Structurally, I have heard, like, say, if you're packing one for later, do peanut butter on both sides and then put the jelly in the middle and it doesn't soak through.

Yes.

But I am not talking about sandwiches for later.

If I'm making a peanut butter right now.

Yeah.

Like, I'm not worried about the future.

Future me can go find something else to eat.

Present me is having this PB&J right now also.

Sorry, man.

Go.

No, go ahead.

If present me is either intoxicated in some way or impatient in some way, I just want a peanut butter bender.

I realized that is not the jelly people.

And so when I asked Dax to make me a peanut butter bender once, they were like, I Have no idea what you're talking about.

Interesting.

I was like, oh, universal.

Yeah.

One slice of bread, and on kind of one half of it or the whole thing, depending on how much fucking peanut butter you want.

Yeah, Whole thing.

And then you put it in half and you eat it.

But sometimes I just want a little sweetness.

So on that naked half, I'll just put a smear.

A smear, a smear.

And I'll slap it together, and then I'll just have, like, literally, a peanut butter and jelly bender.

But I will eat, like, four of those.

In college, if you were a character in Avatar, you'd be the peanut butter bender.

Thank you.

Look, vendors.

Vendors were just uncrustables before Smuckers made uncrustables.

Correct.

And I loved it.

I would eat those, like, as snacks or if I was in a rush or I'm like, I haven't eaten anything yet.

It's always put a bender in you.

Yep.

That'S what they said.

Don't even.

I have a recording.

I can prove my number two.

What was that?

Ho in Mexico.

Oh, God.

Bender.

Oh, my God.

Now go for it, Sky.

You have to save us.

Yeah, this might be slightly controversial after.

Wait, wait, wait.

You.

We haven't learned the lesson from just panini.

When have you ever known me to learn lessons?

Okay, that's a fair point.

Thank you.

Only escalation here.

Only escalation.

We need someone to be the stirrer.

All right, Someone's got to stir this.

S.

So we'll just.

We'll take turns.

Yo, here.

Here's the stirring.

Mix it up.

Mix it up.

Chicken Caesar wrap.

A wrap.

Because it is a carbohydrate.

So apparently, the number of, say, slices or even having a slice doesn't matter.

For a sandwich, you cut a wrap in half.

You have two pieces.

It's a burrito made from us.

Checking.

Caesar wrap is a burrito.

It's sushi.

It's a sushi burrito.

Oh, no.

We pushed.

Okay, here's the thing.

I think we pushed him too far.

Oh, no.

I mean, no, please.