We'ress like we've we've dreamt of eating your food for a long time. The next best thing food Court, food Court, food Court with Richard Blaze. Argue in the food Court Court with Richard Blaze. Welcome to food Court of production of I Heart Radio. Welcome to my food Court. I am your honorable Judge Richard Blaze presiding, and drumroll please. This is our season three finale, so we've all agreed to make it an extra good one. Joining us in my court today as actor, comedian, filmmaker, and many other things. It's Seth Rogan, and here to argue with Seth is someone who I assume has experience in this department. It's act comedian, writer, and director. It's Lauren Miller Rogan ready to argue and debate. Might be good for us. Now, we got to kick it off right here. How do you know each other? We are Mary Mary to each other as of the beginning of this podcast. Yes see how it goes? Yes, you have you have listened to Food Court before. I think that's going to be the spinoff is the post marital strife that's created from some of these episodes. All right, now, listen, you two have decided to come to the food court to argue about salad not the most exciting something because honestly, we agreeing there it was hard for us to arrive on a thing we disagree on. Yeah, callin narily. We we generally a lot of the same things we like. I like spicy food a little bit more than she does. But it's like likes and stuff. Yeah, it's not like this is the one thing although that we actually there's like a real line, yeah, and there's not many, but this is one of the line. I was gonna say, like that, like the most exciting line, but it's a is that the is there like a key to marital bliss right there? Because my wife and I we have like she doesn't like seafood. I love seafood. It's not an allergy thing. She just doesn't like. It. Is the fact that you enjoy, you know, similar culinary things a key to a happy marriage. Probably I did the vegetarian ones and it wasn't easier, that's for sure. But yeah, I think that. I think the fact that we do eat all the same, both healthy food and garbage food together ponding, I think so, Now, listen, this this debate about salad where where it's origins was this quarantine We're okay, okay, I think it's a regional honestly, Yeah, that's what I was gonna say. I'm I'm originally from Long Island, Jewish girl from Long Island, and you know, and so we're really into our our deli, right and like, and I grow up like eating these mayonaisy macaroni salads and potato salads and off of things. And Seth didn't know. I'm from Vancouver, British Columbia where you know, I don't know, Like i'd say, if if if help food had a tip of a spear, it was probably somewhere around the And yeah, I grew up eating a lot of fresh vegetables. My dad's a vegetarian. He's not eat that healthy though, but still we would go to you know, there was markets, there was things like that and the and I am not against maynaise. Let that be said as well, but the notion of like drenching produce in manis or a macaroni noodle and maybe don't even know if that's a salad, maybe that's like a subset is macaroni drenched in mayonnaise. A salad. This is the deeper debate today for sure. Not surprised potato is chopped up. Hugs the potato potato is they what a salad? It's a vegetable. I think listen, as a chef who has written many menus, I will say that salad becomes sort of a catch off for anything. Everyone. We went somewhere that had a chocolate salad and it was just like chopped up. It was just like, it's like a bread salad. Salad. Come on, Pittsburgh, have the pitchforg salad which is like French fries. I've not even heard of that. That's a that's a thing, a French fries. Okay, it's in. It's called the Pittsburgh salad, literally a salad with French. I love it. I think, listen, you're both writers, so I think that now you know that that when a chef has writer's block, it's just they just throw the words salad, a salad of states of I love it. Also, like you've drawn the line. I feel like if you were from the other coast seth of Canada that maybe you would have a different opinion. For sure, very much Vancouver has no delis there's maybe one in all of Vancouver, and like it's deli town. No, it's not a deli town. And in the grand scallow Canadian cities it has like by far the smallest Jewish population, so that like probably has something to do with it. But like, yeah, there was no deli, no deli. I didn't even go until. It's funny, like my dad's from New Jersey, so like I would go there, but like the idea, yeah, Like I feel like I remember being with Laurent and like there's always that like case in the deli, and to me it was just like more to show you you were in a deli than to actually beef stuff that was sold in conser, you know. And then she was the first person I was like, you keep that stuff. You eat those those things in the front of the in these big metal bats that I just like, what is it. It's just a bunch of noodles with like specks of orange and green stuff that's like in a drage of like cream like creamy liquid water. I was gonna say, listen, I think it is important now as a judge to get this out of the way so that there's no I don't get these emails Laura, and I am also a long Islander, and I will say that I grew up with the traditional sort of Jewish delicatessen, and everything has mayonnaise in it. The the culinary equivalent of the writer's block for the chef is also just put mayonnaise in it. So what do I do with these noodles? And I think that's smart. I think it's smart. It's creamy, it's it's kind of sweet. It's a little so I don't know if you know what it is. Okay, so listen, we I have to get us. I have to stop us right now because we're getting into the actual debates. And before we can get into it, I know at one point we were discussing thin burger patties versus thick burger patties. We couldn't make an argument four or against the things. We like them all. And that's what's hard. That is the trouble. That is the trouble. Well, i'll settle that debates. I do think it is tough. It is a tough one because all burgers are delicious. But I would go with single patties, thin thin single patties, a little crisper on the edge pattes, but double the patty. Yeah there it is. Yeah, the place we here, that's that's what they subscribe to for the scientific reason. Do you know the scientific reason why? It's called the my Yard reaction, the my Yard reaction browning of proteins. Right, So if you have two patties and you have four sides of the brown instead of two sides of the browning, that's about more texture. The texture plus more attack sture plus more texture. It's scientifically literally what makes your mouth water, like when you're walking by a grill, and and that's about a chef as I'm gonna get here, So I'm I'm embarrassed, but I think oversharing is good that I recently, a couple of days ago, I actually had a McDonald's double cheeseburger and an airport. It's really good. It's really good, and I've been dragging. I'm chasing. Yeah, I was shocked. My first job was at a McDonald's, so like, I've had plenty of McDonald's in my life, but it's been a while, and I was like, you know what I'm gonna do this, I'm in an airport. I used to think airports were the perfect excuse to eat faster, definitely, And now it's not the case because you know, there's actual food and airport, no reason to go to the McDonald's. But I was like, I'm gonna do it, and I did it because the mcrib's on its last tour. I gotta give it the respect exactly. But I found I found the double cheeseburger just a a study in soft textures that was just undeniable, really real quick. Because you're such special guests, Seth, what are a couple of your favorite things to eat? Least favorite things to eat that aren't mayonnaise based macaroni salads? Oh, man, I like all. There's almost no food I don't like, honestly, Like I I like, I love cheeseburgers and things like that. I do love. I love Mexican food. I live. I grew up beating a lot of Asian food, so I love like im some and sushi, and I love like ramen and things like that. I love Korean food. Green food might be like my favorite type of food. I eat a lot of cream food. Yeah, there's almost no honestly this I would I. I am enthusiastic to eat almost any type of I don't love if I guess what you'd call like quote unquote like new America, Like you know, like I don't want like I'm not like enthusiastic about like a grilled chicken breast and some you know things with it. But like, yeah, those are things about ely to me, that's New Americ. Yeah, no, no worries like a cedar playing salmon with some potatoes and stuff like that. I don't know. I don't know what that is. But fair fair enough, Hold on real quick, Crystal, can you raise a New American from my Wikipedia page? As far as like maybe it's because I'm Canadian. Maybe it's because I'm an old Canadian. As an old Canadian, I don't fair enough, real quick, because everyone wants to know, are you working on any movies right now? Yeah? We we have a lot of I'm in this new Uh, I'm in the Fableman's the Steven Spielberg movie, and I'm working on a Ninja Turtles movie that comes out whoa next summer. WHOA. Oh my gosh. This I'm a big fan, but this might be where I have to I have a little bit of beef with the Ninja Turtles really did they was, were you wronged by a Ninja Turtle? I okay, listen, I hate to do this. I hate to do this a live and like in such this moment. But my my my second cookbook did okay on the you know, the Amazon charts, but it was out sold by the Ninja Turtles Pizza Cookbook. And listen, I don't know what your role is. I don't know what the movie is about. Okay, that's like, I wrote a book and I was beat by Bill O'Reilly, so I know what it's like to be to have to suffer a bitter defeat. Yeah, well exactly. But here's here's my beef. It's not that they beat me like I'm a lovable loser, like I'm okay not being the best. But I don't think the Ninja Turtles wrote their own cookbook. They wrote that absolutely had a ghost route. Yeah. Also, like what Donna Tello just throws a peel on the end of his bow staff and all of a sudden like he's an award winning pizzaolo. Have you ever made pizza? Have you ever made pizza? Humidity kills pizza. A sewer is not a good place pizza. They don't sorry, it's it's like a pet. It's like I don't have too many rivalries. Okay, sorry, yeah, thank you for that. Impressive in that regard, I thank you. I appreciate you taking pr angle like back off blaze their teenagers like they're also not real. Yeah, fair enough, all right, Lauren. Listen, you're you're acting, writing, directing, which means that you have also spent a considerable amount of time around a crafty table. So this is one of my favorite topics. Yeah, what how do you approach What is your strategy for the crafty table? I mean, you know, it probably depends on the time of day, to be honest. So I think early in the day you're like, no, no, no, I don't need that. No, you know what, I'm gonna grab these nuts, trab a little, maybe maybe a piece of fruit. And then at the end of the day you're getting into our town and you're like, you know, I feel like if I don't have the cookie, I'm not going to be able to make it. And yeah, I feel like there is a real sliding scale with it, and depend on your job, I think you've got to hit the table for whatever you need in that moment you're acting in a late coffee. Yeah, if you're directed, well, coffee all the time. But yeah, yeah, too many. Yeah, yeah, I try not to eat throughout I I get so I like I've learned to not eat throughout the day essentially because it just makes me tirer's although I feel like lately craft service tables and have a lot of healthy options, healthier than they used to be. And show he was on they had like fruit cups and like hasai bowls and stuffing like that, Like it was a whole new world that craft service compared to what I've been used to over the years. Yeah, it was. It was relatively much better. Yeah, yeah, he used to just be donuts essentially. Yes, And there's always my favorite is the four five pm like where the crafty chef like gets super creative. Yeah, our guy. We just had this guy a Chance who made these Philly tea steaks. They were like truly some of the best Philly teestakes I've ever had, and yet top he would roll out, yeah that they would make. Yeah, the crafty when they cook, it's always really really when you see that tray coming, everyone sort of gets a little energy boost, like a piece of can a love that toothpick. Yeah, I've worked on some things where they're like, you can't come around with the tray. Everyone gets too excited and stops working for like an hour and a half. Oh, that's true, that's true. I know. Listen, you too. Co founded a nonprofit called Hilarity for Charity. What's the back story there and what does h FC do? Yeah, we started Hilarity for Charity ten years ago. My mom Adele had been diagnosed with Alzheimer's when she was only you know, so we eventually we first throw an event to raise money for for research and whatnot, and then sort of realized that we had an opportunity to use their voices for more, and we eventually formed this organization. And the money we raise goes to a few places. First to care for people who are keeping their loved ones at home. We have a partnership with Home Instead Senior Care, and we provide in home care for people. And then the other part of it goes towards research for brain health. And you know, there are so many things we can do these days to keep our brains healthy. Nutrition is a huge part of it, obviously, and so we do research for that and so it's about caring for caregivers and teaching everyone to care for their brains. Listen, you guys are being modest. Since two thousand twelve, Hilarity for Charity is raised over eighteen million dollars and provided more than four hundred thousand hours of respite to family caregivers, which I love, but thank you so much as it's part of my family history as well. And like, because of some information that we've traded in the past, I've been eating so much salmon, blueberries and walnuts because of an email from you, and like it's it's delicious and healthy, and like, just how has it grown over the last ten years? Like what are what are you most proud about in its growth? I mean, we've made it's become. I mean I think overall, like Alzheimer's is the conversation around it seems to have changed over the last ten years. Um, you know, I don't know if we definitively contributed to that, but we we didn't hurt. I'll tell you that we, you know, are able to starting to get actual kind of influence in government circles to try to make like real actual change because like as much money as we make it as much. You know, acaition is we try to provide like until there's like an institutional shift in thinking towards how to deal with both caregivers and the disease itself, you know, yeah, there won't be real change. And so that's the thing that we've been working hard to try to really do. And um, yeah, I think it's just the fact that now there are things that can be done that people are kind of growing more aware of brain health things like that. Is it feels like a lot has happened in the last two years. Absolutely, What do you have in store for the rest of the year for HFC and how can our listeners support we? Okay, well, I mean, honestly, we have so much going on at all times. We always have a lot of caregiver programs. So we have support groups that are running weekly and we break those down into pairing people into groups that you know, they have things in common and so you're talking with people who really understand your situation. And then we just had our big tenth anniversary. I don't think we have any more like event events coming up for the rest of the year, but of course we always have programming online and you know, will of course be doing a fundraising push at the end of the year, but then next year hopefully we're doing a big event sometime in New York. And we started hosting these brain health dinners that are smaller and hopefully to do some of those in places, you know, different places around the country where we've never really been, where we get people together and we eat a brain healthy meal and we get a group of people together to have a little panel discussion about the things people can do to keep their brains healthy. And it's constant. It's constant stuff because this disease doesn't stop and caregivers unfortunately, never get a break, and so we're constantly just you know, putting stuff out there to help them and and you know, make sure that people are getting the support that they need. Awesome, Well, thank you so much for what you've done. And also we'll make sure we put up a link so our listeners can support as well. Seth. Seth tell us in one sentence, just so the case you'll be arguing in the food court today, well it's a two part case. One is mayonnaise based salads are bad and non maonnaise based salads are good. Okay, all right, so you're are we sort of are arguing were the green leafy vinaigrette based salad olive oil integrated any any salad not drenched in mayonnaise, I would say I would be taking a posit more. Okay, but you I mean, but you like mayonnaise. We've made that clear already. So I do like mayonnaise very much, Really like love mayonnaise. Yeah, alright, fair enough, pries in mayonnaise. Yeah, I don't mind sushi with mayonnaise based. So so you would say that mayonnaise based things are are have a nice variety of of uses, They have a utility. I think mayonnaise. I think that. I think, when it knows its role, mayonnaise is a delicious thing. I need to be more like mayonnaise. I need to I alright. So that means, Lauren, that you are saying, yeah that I that I fully believe in the flavor and textural value of a mayonnaise based salad and think that they really hold a place in our culinary society. So Seth, how do you feel about miracle whip? Started to mention a brand? Right, No, that's not a thing. I think some things in Canada we just didn't eat, like maybe there was just something like societal understanding that we shouldn't and that was like not like, I don't think I ever I saw commercials from Miracle Whip growing up. I don't think I ever physically saw again or jar or whatever tub thing of miracle whip, container of Miracle Whip in someone's like possession my entire life and maybe until I moved to America and then I was like, oh, it's okay. One You're like, oh, people eat Miracle whipp here like that. We didn't do that. It's such a I don't. We don't. My family was not a Miracle Whip family, were Hellman's family, and and you know, miracle was not I think in this because I moved to Florida eventually, where Mayne's had a different role. We can get into that. But I feel like that's where Miracle whipp really came into the picture, but not not for me personally. Got it, Okay, so much to impact here one Miracle Whip great marketing to change the English salad cream, which is not good marketing. But I do want to get in because we're sharing in these similar paths Florida. My wife's from Florida, Long Island. I'm from Long Island. What role does mayonnaise have in Florida? Where are you going with this, Lauren? I just think it's it's even more I think I feel like it's even more embraced and and it goes on even more things in Florida. Fair enough? Okay, Well, I will reveal Jasmine Blaze here. This is hopefully she's not gonna get mad at me, but she brought to my attention when we first started dating something called the mayonnaise sandwich. That's what is that? It is what exactly what it sounds like, two slices of that basic white bread with me. I mean, I believe it. I can see it. I could probably. I'm sure people were eating those across the lunch room table for me. Fair enough, fair enough. I also want to get I get it out here, Lauren, that my wife's a Florida Gator. Oh well, I did go. I did go to florest take but I'll be honest. I went to film school there. I never went to a single football game. It's only one Thursday year. That's that's why I wanted. Okay, here we go listen before we get into the actual debate, which is going to be a fascinating one. We like to do in this what most courts do, and that is have a trivia round to decide who gets to debate first, just like every court across across the land. Seth, what will your sound effect be? H? Bomb? I got? I like get a classic, a classic, sort of like straight to the point, buzzer noise, Lauren, I'll just I'll just do that a little higher higher pitch, like a little higher, like a little digital, a little beep. So it's a beat first, a bomb and that's gonna work. Here we go trivia around and again this is determined who gets to present their case first. Question one. Tuna sandwiches have been a staple of the Jewish Deli menu for nearly a hundred years in the US. But what soda brand is the number one that's used to wash down sandwiches in those delis a Jewish Deli soda brand? Iconic to the Jewish delicatessen. Oh it's the one that my dad the cel ray. Oh you're you're right there. The the first word is doctor barks no doctor not dr Pepper No, no, no, my dad drinks Laura, give me a buzzer, Give me a buzzer sound someone? Okay, Laura, Laura Miller. This court will take into account that you know one of the sodas, and we will give you credit for the Doctor Brown's brand. That's what it is. That's right, Dr Brown. Each of the each of the six Dr Brown's flavors packaged with a New York vignette taken from Old Prince to emphasize the brand's origins in eighteen hundreds, New York. Of course, their most famous or infamous flavor is the cell Ray flavors. What is that? It's celery roots. It's celery celery room. Yeah. You can also go into like a Whole Foods and get celery roots champagne, which is pretty fantastic as a creative chef as well. So celery a little salinity there. I learned from this trivia that it was like he was like medicine, which is why the toto was called Dr Brown's. It was supposed to like help kids. Wow. Yeah, but I was like did it It was just sugar and right? Right? Isn't that the origin of all like original soda. It's all like oh, this is gonna make you young or fix you or whatever it is. Alright, So Lauren, you're up. That's right, This will get you going alright. Question too with Lauren up one zero, what is the most consumed lettuce in America? That's Lauren Iceberg Iceberg lettuce. You would yeah, okay, I mean you would think that it's Iceberg and you'd be app be absolutely correct if you thought it was Iceberg. Seth, Yes, she's got to Iceberg lettuce makes up thirty one percent of the lettuce consumed in America. It's not the tastiest or the healthiest, but still winning the race. And Seth, I agree with you. I feel like that. Five years ago it was like and Romayne is right on the heels shifting the do I think so? I think so? Also. Luckily Seth, for you and my court, I get to determine how many points question three is worth, and today it's worth it's it's worth seven points the last one, so it's just clear today it's worth seven. Here we go. Question three. In St. Louis, there's a restaurant dedicated to a salad dressing that incorporates said dressing into every single dish on the menu. What dressing is it? This restaurant in St. Louis uses this dressing in every item. It's a classic. Okay, Seth ranch dressing. Listen. That is an educated guest and a smart one. You're absolutely correct. Yeah, I want to go to this place. That sounds good. Seth Rogan with ranch dressing. Yeah, listen. I I know that you're a longtime listeners of Food Court, but for those of you who are not, you can go back in the archives and listen to way back season one, episode four, Ranch versus Blue Cheese, which I'd like the Rogans to weigh in on right now, Ranch versus blue cheese. We're big buffalo wing eaters in this house. Yeah, we generally get both. Honestly, I'd like to get my fries in the ranch and then I go back and forth with the wings. Yeah fair enough, probably, Yeah, well to that and ranches a more versatile yeah sauce. So I think like I would go with Ranch just because if I had to choose one, I would choose that because it will probably more likely compliment my French fries and my wings. Fair enough, I love it. I think in my younger days I made a Ranch milkshake. There you go, Scarf for bar would like that a ranch milk will be okay with it. I mean, sounds disgusting, But I've never met a ranch I didn't like, So that's so an American thing. We don't. Yeah, that's like me and my Canadian friends when we're alone, we're like, man, they really love branch here seriously, like like mouth under this spigot of a keg of rage dressing that well. I just think, listen, you dip your fries and milkshakes sometimes, why not dipping in you're flavored with ranch. Yeah, all right, there we go with the big comeback, Seth. That means you have seven points to Lawrence two points, and you get to make the big decision. It's the toughest decision here. Will you present your case first or will you bat seconds with your debate? What you're not usually supposed to ask the person you're debating what they like to do? Respect my opponent. I'll go first, alright, alright, that's that's the that's not the usual decision. Seth is going to go first, and we'll get right into that after this quick break. I remember my I went to like a church day with the Wet Wild water Park with my friend and and her mom had made us ham and miracle whip sandwiches on white bread, and I've never had such a thing, and I found it to be so delicious. I really like that, Like the imagery right there, I'm like I felt the mist coming off, like the smell of the water park, and like, yeah, you got like a little picnic basket with all those sandwiches in it. Love it, Love it. And we are back to recap the case today. We have greens with a vintegrette versus anything else in a mayonnaise base. That is the case that the Rogans have brought to us today. And the way this works to each of you have three minutes to state your case. During the first three minutes you need to lay out your case, only don't focus on why your opponent is absolutely wrong. You'll get a rebuttal after that. After those three minutes, you'll get those two minutes. So seth, you're going first, and your time starts now long time that is, I'll talk slow. By the way, listen, no listen, I'm gonna I'm gonnat some of your time because you are absolutely right. If you are not, if you are familiar with what third everyone is now because of Instagram, Like you know what a fifteen second Instagram story feels like it is a long time time. I'm just your colleague right now, eating up sometime for you, Seth, You're two minutes in thirty seconds starting now. When you sit down to eat a salad, I think what you're doing is having a celebration of nature and produce. You are trying to experience what what the world has to offer you in the purest sense. And I think that you know, while you know these things are probably delicious on their own, to add some sort of seasoning, some sort of oil pressed from another plant, be it at all of or a fermented one, be it of vinegar, And I think that you know that compliments and does not overpower or change the very nature fundamentally of what it is that you are eating. And you're eating a salad, and what a salad is. In my head when I picture salad, I picture a bunch of lettuce, pictures, some chopped up vegetables of other things. I picture it resting uh percolee on a plate, each element clearly identifiable and celebrated, not homogenized into one singular substance. But instead, you know, while being one thing a salad, not forgetting the parts that it is comprised, not undervaluing these parts, and not um you know, just making these parts components of turning it into something else, something that maybe one could argue is not a salad at all. And to that end, when you're sitting down for a salad, I think you want some sort of light, all of oil or vinegar atte based dressing that maybe lightly coats each of the elements of your salady they fresh vegetables, but does not weigh them down and do not again maybe turned it into some sort of sludger. It's just there. It is okay, it's natural, it's light. I don't think perkey. I think perkey's a word. I think you actually said perkely, which is so perfect perkly plated. And I like that imagery of like, yeah, well, is it's got to be light for that to have that presentation value. It's it's maybe it's healthier, it's a light round salad. You wanna yeah, such a naturalist. That was such a naturalist pitch there. It's okay, Lauren, your three your your three minutes to let us know why a mayonnaise based salad is absolutely delicious. Three minutes starts now sour. I mean, listen, I think that you know, I think what we talked about early on is that a chef will look at the idea of a salad and think, hey, I can do a lot of different things. I don't have to be confined to the traditional idea of a lettuce leaf and an olive oil on a salad. That I can take another item and be inspired and create something really special, like a macaroni salad, which I find a lot more comfort in a macaroni salad than I would say leafy salad, And that the noodles and the nice create a real creamy, comforting, delicious labor and texture. And I think that you know, if i'm you know, look, sometimes I eat a sandwich and I like a chip. Sometimes you need a sandwich and I want a noodle and a or a coal slaw or a potato salad. And I think that these things really provide a sense of luxury in our lives. And and for me, there's honestly, there's nostalgia in a in a like in a in a real sweet macaroni salad. Oh man, so much, I feel like a child. Again, when I eat these things, and and and you know, I think for these many reasons that mayonnaisy based salads, the macaronis, the potatoes, the cole slaws are are are really valid members of the salad family. I think, what about the ambrosia? Oh yeah, you know, I never really had a lot of ambrosia. I I again, moved to the South when I was a little when I was still a kid, bit a little bit older, and I was like, what is that. I that was not a New Yorky salad to me, that's not in the deli there. How do you guys feel about jello based salads? What? Yeah, wait, but do you like what do you mean by that jello based salad? In the South, it's like there's a lot of jello based salads like where they're in like a jello mold. But then there's yeah, well sure, Like like I'm Thanksgiving, I take my cranberry sauce and I add jello to it and mandarin oranges, and some of my some of my older relatives would put nuts in there, and I thought that was nuts. But certainly adding jello to my cranberries and some mandarin oranges. Two thumbs up over here. I mean really the fruit. So the fruit, the fruit salad, the fruit salad, salad, salad, of course, love a fruit salad. Cut out a watermelon, take little balls pulled up again. Nostalgia. It's all there. Now. Would you dare mix mayonnaise in a fruit salad? I would. I don't think I would do something so blasphemous. But but you know what, you never know the first three minutes, I will say after the first round here, this is usually the case. It's pretty close, classic verse, creative, healthy verse, comfort, nature versus nostalgia. That's the two minute rebuttal round. Seth, You're gonna go first, and you get to tell Lauren why mayonnaise based salads are horrific and your two minutes it starts now, well, I'm thinking we're mixing noodles with anything mayonnaise in my opinion, First of all, the low on the list of things, I would instinctually, let's do some cheese, some sauce, tomato, bay other There's so many things to drench your noodles in that are better than mayonnaise. And I think, though the fundamental crux of my argument is I don't even know if it's salad. If that salad, what isn't salad? Is macaroni and cheese salad? Does the mayonnaise bake it salad? If that's like, what is it? Is it? That's I think we're a big part of my argument is I would like I would offer that these are not even salads, that they have perverted the word salad and that they are an abomination to the word salad, and that they are something else and they are labeling themselves as salads and masquerading as salads, but they are not salads. These are noodles drenched in mayonnaise. That's not a salad. I don't know what that is. I don't know what that is. It's not a salad. I don't know what it is. And you know what, I don't want to know. At the end of the day, I don't know. Like Seth thinks that salads are are gross and are they even salads? This is getting deeper than maybe they got a lot of nerve calling themselves salads. What if a chicken salad or tuna salad is on a bowl of lettuce? Yeah, exactly what is that? That's agree sad? Chips and French dressing. Nothing screams taco more than fridge dressing. You put some chipotle powder in there and it's and it's good. What screams taco salad? More French dressing? Over it might be that, Lauren, did you grow up in my grandma's house because she one hundred percents eat tacos like that? She loves me, my grandma from the South. Yeah. Well, now we're getting deep into this debate. Is what about season? What about caesar salad dressing? Like that egg based? Right? It is right, it's egg man. What I mention because we talked about Mexico, It's originally invented in Mexico, the caesar salad, which is to most people some people are surprised. But as as a chef, now not the judge. Again, I based this totally on the debate, but I will have to say that as caesar dressing is a mayonnaise. It is a mayonnaise. It is a mayonnaise, is what It is an ego mixed with olive oil and wish to shear sauce and some cheese and anchovies and lemon juice. But I will strike that from the record, just real quick. Crystal we have to strike that from the record. You know what other mayonnaise is could take a cue from from sea sure through that we wouldn't be having that fair enough enough it is, it could be the outlier for sure. Alright, Laura, enough that I t that up for you. But you now have two minutes and let's have no wise absolutely wrong. All right, all right, Lauren, you're two minutes starts now, Okay, here we go. I'm gonna take a moment of my two minutes just to say that beefy cream salads are really good for you, and I feel, as a great health advocate you should eat them, and I do, and I like them very much. But in this case, thank you. In this case, I think that a green leafy salad look can be great. But the truth is people are eating light iceberg lettuce. I almost saw the liceburg tasteberg lettuce, which means these salads are boring. But you know what's not boring a mayonnaisy based salad. It's interesting, it's delicious. It fills you with all sorts of things other than just lettuce and vegetables, and those things are good, but sometimes you need more. Sometimes you need a noodle. You need a potato, you need a a chip. You need a chip with your dressing and your maize, and and and I think that you know, some days just really call for a mayonnaisy bass salad, and and and that's a lot of the days of the week. And if you want to feel a little bit of comfort, a little bit of creativity, at a little mayo to your salad. Oh, I love that? Are you? Are you saying maybe that mayo based salads are like the weekend, They're like the party salad. They are because you bring a thing you know, I don't know it. I love that, sense said, oh yum, Like okay, you know the famous phrase, oh my gosh, Okay, there we go. I didn't ring the bell. We don't need to ring the bell. But there are there. There's the rebuttal round. I have a lot to think about. I am going to retire to my chambers, take a short break, and we'll be back with our verdict. Oh boy, okay, listen, we are back. And I have had a chance to think about this. I thought long and hard about it. It's been about I don't know, thirty seven seconds this time. But before I deliver my verdicts, and it's a big one today. Do either of you have any final words you'd like to say, any closing statements. This is your last chance to change my mind or convince me. I'm saying that my salad take is superior because it's actually a salad, okay, And I would disagree that that salad is it needs to be so traditional. I think that we can like all types of salad. Like if you're asking me what's better, like a salad or macaroni and cheese, that macaroni and cheese is better, But that's because it's not salad. Should but a macaroni salad has some vegetables in it. And I think that we could we should be embracing all salads instead of maybe just one kind masquerading not salad. Order in the court, Order in the court. It's getting out of controls. Never in all my days that I think that I would actually have creativity queued up in the side of a mayonnaise based salad. But it seems like we're saying the classic salad vinaigrette. Let us just slightly falling from the sky. Perkle plated this classic versus creative healthier maybe sets version versus comfort. Again, I'm luxury was used and and to define you know, mayonnaise based salads. Maybe that's the case. Nature versus of nature, celebration of nature. Absolutely, I'm seeing that in nature. Foraging for your own lettuce and just you know, I mean taking those olives that you foraged and then you know, fermented and aged for years to make a dressing out of it. This one is tough, but this court has come up with a decision. And I'm gonna hear about this one, Crystal, I know it. But this court is going to decide in favor of the mayonnaise based salad. I am so glad we're doing video here because because every time I usually make a decision, Crystal is like, you totally got it wrong. And now she's on she's on camera and she's like, you got this one right. You got this one kid. Oh my gosh, what a hard fought battle. You know what. I hopefully I've I've settled the family debate, but seth any any final words? Are you upset? No? I get it. I think I think like, if you subscribe to the false notion that those are salads, I understand why you'd be guided to the logic that they are superior. I'll agree. You could take the salad debate to an appeals court here, but Lauren, you you brought it home with the fact that you you merge creativity and comfort and nostalgia all in the one and during the whole debate. I just want to go get a tuna salad now, and it'll be delicious. You'll put on some some bread with Oh, it's going to be great, and and and then for the other six days of the week, Seth, I'm gonna do. Just let us in the vintegrad because if it's a tuna melt, is that still tuna salad in there? That's why? Well, sure it's a tuna salad melt. WHOA, I don't know I've ever heard that. Listen. I just told you I made ranch dressing milkshakes. I think they dropped the salad. I think so that's I think. So. Rogan's thank you so much for bringing your case to the court the grand finale of season three. I hope you both have fun for more Seth Rogan, you can watch many of his hilarious movies. You can find him at Seth Rogan on the social media, and you can find Lauren at Lauren Miller Rogan on social media as well. Listen, everyone, what do you think, audience? Did I get this totally wrong? I know fifty percent of you think that I got it wrong. You can let me know on food Court pod, on Instagram, and you can find me across social media at Richard Blaze and on TikTok at Richard Blaze Official because there's many other Richard Blazes in Canada. Seth oh yeah. Food Court is a production of I Heart Radio. I'm Richard Blaze. My producer is Crystal Pomhi. Food Court was created by Christopher Hassiotis and the rest of my food Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze. The theme song is by Jason ni Smith. For more podcasts from radio, visit the I Heart Radio app, Apple Podcast, or wherever you listen to your favorite shows. Real pure, Thank you so much, cheersome, thank you me

We'ress like we've we've dreamt of eating your food for a long time. The next best thing food Court, food Court, food Court with Richard Blaze. Argue in the food Court Court with Richard Blaze. Welcome to food Court of production of I Heart Radio. Welcome to my food Court. I am your honorable Judge Richard Blaze presiding, and drumroll please. This is our season three finale, so we've all agreed to make it an extra good one. Joining us in my court today as actor, comedian, filmmaker, and many other things. It's Seth Rogan, and here to argue with Seth is someone who I assume has experience in this department. It's act comedian, writer, and director. It's Lauren Miller Rogan ready to argue and debate. Might be good for us. Now, we got to kick it off right here. How do you know each other? We are Mary Mary to each other as of the beginning of this podcast. Yes see how it goes? Yes, you have you have listened to Food Court before. I think that's going to be the spinoff is the post marital strife that's created from some of these episodes. All right, now, listen, you two have decided to come to the food court to argue about salad not the most exciting something because honestly, we agreeing there it was hard for us to arrive on a thing we disagree on. Yeah, callin narily. We we generally a lot of the same things we like. I like spicy food a little bit more than she does. But it's like likes and stuff. Yeah, it's not like this is the one thing although that we actually there's like a real line, yeah, and there's not many, but this is one of the line. I was gonna say, like that, like the most exciting line, but it's a is that the is there like a key to marital bliss right there? Because my wife and I we have like she doesn't like seafood. I love seafood. It's not an allergy thing. She just doesn't like. It. Is the fact that you enjoy, you know, similar culinary things a key to a happy marriage. Probably I did the vegetarian ones and it wasn't easier, that's for sure. But yeah, I think that. I think the fact that we do eat all the same, both healthy food and garbage food together ponding, I think so, Now, listen, this this debate about salad where where it's origins was this quarantine We're okay, okay, I think it's a regional honestly, Yeah, that's what I was gonna say. I'm I'm originally from Long Island, Jewish girl from Long Island, and you know, and so we're really into our our deli, right and like, and I grow up like eating these mayonaisy macaroni salads and potato salads and off of things. And Seth didn't know. I'm from Vancouver, British Columbia where you know, I don't know, Like i'd say, if if if help food had a tip of a spear, it was probably somewhere around the And yeah, I grew up eating a lot of fresh vegetables. My dad's a vegetarian. He's not eat that healthy though, but still we would go to you know, there was markets, there was things like that and the and I am not against maynaise. Let that be said as well, but the notion of like drenching produce in manis or a macaroni noodle and maybe don't even know if that's a salad, maybe that's like a subset is macaroni drenched in mayonnaise. A salad. This is the deeper debate today for sure. Not surprised potato is chopped up. Hugs the potato potato is they what a salad? It's a vegetable. I think listen, as a chef who has written many menus, I will say that salad becomes sort of a catch off for anything. Everyone. We went somewhere that had a chocolate salad and it was just like chopped up. It was just like, it's like a bread salad. Salad. Come on, Pittsburgh, have the pitchforg salad which is like French fries. I've not even heard of that. That's a that's a thing, a French fries. Okay, it's in. It's called the Pittsburgh salad, literally a salad with French. I love it. I think, listen, you're both writers, so I think that now you know that that when a chef has writer's block, it's just they just throw the words salad, a salad of states of I love it. Also, like you've drawn the line. I feel like if you were from the other coast seth of Canada that maybe you would have a different opinion. For sure, very much Vancouver has no delis there's maybe one in all of Vancouver, and like it's deli town. No, it's not a deli town. And in the grand scallow Canadian cities it has like by far the smallest Jewish population, so that like probably has something to do with it. But like, yeah, there was no deli, no deli. I didn't even go until. It's funny, like my dad's from New Jersey, so like I would go there, but like the idea, yeah, Like I feel like I remember being with Laurent and like there's always that like case in the deli, and to me it was just like more to show you you were in a deli than to actually beef stuff that was sold in conser, you know. And then she was the first person I was like, you keep that stuff. You eat those those things in the front of the in these big metal bats that I just like, what is it. It's just a bunch of noodles with like specks of orange and green stuff that's like in a drage of like cream like creamy liquid water. I was gonna say, listen, I think it is important now as a judge to get this out of the way so that there's no I don't get these emails Laura, and I am also a long Islander, and I will say that I grew up with the traditional sort of Jewish delicatessen, and everything has mayonnaise in it. The the culinary equivalent of the writer's block for the chef is also just put mayonnaise in it. So what do I do with these noodles? And I think that's smart. I think it's smart. It's creamy, it's it's kind of sweet. It's a little so I don't know if you know what it is. Okay, so listen, we I have to get us. I have to stop us right now because we're getting into the actual debates. And before we can get into it, I know at one point we were discussing thin burger patties versus thick burger patties. We couldn't make an argument four or against the things. We like them all. And that's what's hard. That is the trouble. That is the trouble. Well, i'll settle that debates. I do think it is tough. It is a tough one because all burgers are delicious. But I would go with single patties, thin thin single patties, a little crisper on the edge pattes, but double the patty. Yeah there it is. Yeah, the place we here, that's that's what they subscribe to for the scientific reason. Do you know the scientific reason why? It's called the my Yard reaction, the my Yard reaction browning of proteins. Right, So if you have two patties and you have four sides of the brown instead of two sides of the browning, that's about more texture. The texture plus more attack sture plus more texture. It's scientifically literally what makes your mouth water, like when you're walking by a grill, and and that's about a chef as I'm gonna get here, So I'm I'm embarrassed, but I think oversharing is good that I recently, a couple of days ago, I actually had a McDonald's double cheeseburger and an airport. It's really good. It's really good, and I've been dragging. I'm chasing. Yeah, I was shocked. My first job was at a McDonald's, so like, I've had plenty of McDonald's in my life, but it's been a while, and I was like, you know what I'm gonna do this, I'm in an airport. I used to think airports were the perfect excuse to eat faster, definitely, And now it's not the case because you know, there's actual food and airport, no reason to go to the McDonald's. But I was like, I'm gonna do it, and I did it because the mcrib's on its last tour. I gotta give it the respect exactly. But I found I found the double cheeseburger just a a study in soft textures that was just undeniable, really real quick. Because you're such special guests, Seth, what are a couple of your favorite things to eat? Least favorite things to eat that aren't mayonnaise based macaroni salads? Oh, man, I like all. There's almost no food I don't like, honestly, Like I I like, I love cheeseburgers and things like that. I do love. I love Mexican food. I live. I grew up beating a lot of Asian food, so I love like im some and sushi, and I love like ramen and things like that. I love Korean food. Green food might be like my favorite type of food. I eat a lot of cream food. Yeah, there's almost no honestly this I would I. I am enthusiastic to eat almost any type of I don't love if I guess what you'd call like quote unquote like new America, Like you know, like I don't want like I'm not like enthusiastic about like a grilled chicken breast and some you know things with it. But like, yeah, those are things about ely to me, that's New Americ. Yeah, no, no worries like a cedar playing salmon with some potatoes and stuff like that. I don't know. I don't know what that is. But fair fair enough, Hold on real quick, Crystal, can you raise a New American from my Wikipedia page? As far as like maybe it's because I'm Canadian. Maybe it's because I'm an old Canadian. As an old Canadian, I don't fair enough, real quick, because everyone wants to know, are you working on any movies right now? Yeah? We we have a lot of I'm in this new Uh, I'm in the Fableman's the Steven Spielberg movie, and I'm working on a Ninja Turtles movie that comes out whoa next summer. WHOA. Oh my gosh. This I'm a big fan, but this might be where I have to I have a little bit of beef with the Ninja Turtles really did they was, were you wronged by a Ninja Turtle? I okay, listen, I hate to do this. I hate to do this a live and like in such this moment. But my my my second cookbook did okay on the you know, the Amazon charts, but it was out sold by the Ninja Turtles Pizza Cookbook. And listen, I don't know what your role is. I don't know what the movie is about. Okay, that's like, I wrote a book and I was beat by Bill O'Reilly, so I know what it's like to be to have to suffer a bitter defeat. Yeah, well exactly. But here's here's my beef. It's not that they beat me like I'm a lovable loser, like I'm okay not being the best. But I don't think the Ninja Turtles wrote their own cookbook. They wrote that absolutely had a ghost route. Yeah. Also, like what Donna Tello just throws a peel on the end of his bow staff and all of a sudden like he's an award winning pizzaolo. Have you ever made pizza? Have you ever made pizza? Humidity kills pizza. A sewer is not a good place pizza. They don't sorry, it's it's like a pet. It's like I don't have too many rivalries. Okay, sorry, yeah, thank you for that. Impressive in that regard, I thank you. I appreciate you taking pr angle like back off blaze their teenagers like they're also not real. Yeah, fair enough, all right, Lauren. Listen, you're you're acting, writing, directing, which means that you have also spent a considerable amount of time around a crafty table. So this is one of my favorite topics. Yeah, what how do you approach What is your strategy for the crafty table? I mean, you know, it probably depends on the time of day, to be honest. So I think early in the day you're like, no, no, no, I don't need that. No, you know what, I'm gonna grab these nuts, trab a little, maybe maybe a piece of fruit. And then at the end of the day you're getting into our town and you're like, you know, I feel like if I don't have the cookie, I'm not going to be able to make it. And yeah, I feel like there is a real sliding scale with it, and depend on your job, I think you've got to hit the table for whatever you need in that moment you're acting in a late coffee. Yeah, if you're directed, well, coffee all the time. But yeah, yeah, too many. Yeah, yeah, I try not to eat throughout I I get so I like I've learned to not eat throughout the day essentially because it just makes me tirer's although I feel like lately craft service tables and have a lot of healthy options, healthier than they used to be. And show he was on they had like fruit cups and like hasai bowls and stuffing like that, Like it was a whole new world that craft service compared to what I've been used to over the years. Yeah, it was. It was relatively much better. Yeah, yeah, he used to just be donuts essentially. Yes, And there's always my favorite is the four five pm like where the crafty chef like gets super creative. Yeah, our guy. We just had this guy a Chance who made these Philly tea steaks. They were like truly some of the best Philly teestakes I've ever had, and yet top he would roll out, yeah that they would make. Yeah, the crafty when they cook, it's always really really when you see that tray coming, everyone sort of gets a little energy boost, like a piece of can a love that toothpick. Yeah, I've worked on some things where they're like, you can't come around with the tray. Everyone gets too excited and stops working for like an hour and a half. Oh, that's true, that's true. I know. Listen, you too. Co founded a nonprofit called Hilarity for Charity. What's the back story there and what does h FC do? Yeah, we started Hilarity for Charity ten years ago. My mom Adele had been diagnosed with Alzheimer's when she was only you know, so we eventually we first throw an event to raise money for for research and whatnot, and then sort of realized that we had an opportunity to use their voices for more, and we eventually formed this organization. And the money we raise goes to a few places. First to care for people who are keeping their loved ones at home. We have a partnership with Home Instead Senior Care, and we provide in home care for people. And then the other part of it goes towards research for brain health. And you know, there are so many things we can do these days to keep our brains healthy. Nutrition is a huge part of it, obviously, and so we do research for that and so it's about caring for caregivers and teaching everyone to care for their brains. Listen, you guys are being modest. Since two thousand twelve, Hilarity for Charity is raised over eighteen million dollars and provided more than four hundred thousand hours of respite to family caregivers, which I love, but thank you so much as it's part of my family history as well. And like, because of some information that we've traded in the past, I've been eating so much salmon, blueberries and walnuts because of an email from you, and like it's it's delicious and healthy, and like, just how has it grown over the last ten years? Like what are what are you most proud about in its growth? I mean, we've made it's become. I mean I think overall, like Alzheimer's is the conversation around it seems to have changed over the last ten years. Um, you know, I don't know if we definitively contributed to that, but we we didn't hurt. I'll tell you that we, you know, are able to starting to get actual kind of influence in government circles to try to make like real actual change because like as much money as we make it as much. You know, acaition is we try to provide like until there's like an institutional shift in thinking towards how to deal with both caregivers and the disease itself, you know, yeah, there won't be real change. And so that's the thing that we've been working hard to try to really do. And um, yeah, I think it's just the fact that now there are things that can be done that people are kind of growing more aware of brain health things like that. Is it feels like a lot has happened in the last two years. Absolutely, What do you have in store for the rest of the year for HFC and how can our listeners support we? Okay, well, I mean, honestly, we have so much going on at all times. We always have a lot of caregiver programs. So we have support groups that are running weekly and we break those down into pairing people into groups that you know, they have things in common and so you're talking with people who really understand your situation. And then we just had our big tenth anniversary. I don't think we have any more like event events coming up for the rest of the year, but of course we always have programming online and you know, will of course be doing a fundraising push at the end of the year, but then next year hopefully we're doing a big event sometime in New York. And we started hosting these brain health dinners that are smaller and hopefully to do some of those in places, you know, different places around the country where we've never really been, where we get people together and we eat a brain healthy meal and we get a group of people together to have a little panel discussion about the things people can do to keep their brains healthy. And it's constant. It's constant stuff because this disease doesn't stop and caregivers unfortunately, never get a break, and so we're constantly just you know, putting stuff out there to help them and and you know, make sure that people are getting the support that they need. Awesome, Well, thank you so much for what you've done. And also we'll make sure we put up a link so our listeners can support as well. Seth. Seth tell us in one sentence, just so the case you'll be arguing in the food court today, well it's a two part case. One is mayonnaise based salads are bad and non maonnaise based salads are good. Okay, all right, so you're are we sort of are arguing were the green leafy vinaigrette based salad olive oil integrated any any salad not drenched in mayonnaise, I would say I would be taking a posit more. Okay, but you I mean, but you like mayonnaise. We've made that clear already. So I do like mayonnaise very much, Really like love mayonnaise. Yeah, alright, fair enough, pries in mayonnaise. Yeah, I don't mind sushi with mayonnaise based. So so you would say that mayonnaise based things are are have a nice variety of of uses, They have a utility. I think mayonnaise. I think that. I think, when it knows its role, mayonnaise is a delicious thing. I need to be more like mayonnaise. I need to I alright. So that means, Lauren, that you are saying, yeah that I that I fully believe in the flavor and textural value of a mayonnaise based salad and think that they really hold a place in our culinary society. So Seth, how do you feel about miracle whip? Started to mention a brand? Right, No, that's not a thing. I think some things in Canada we just didn't eat, like maybe there was just something like societal understanding that we shouldn't and that was like not like, I don't think I ever I saw commercials from Miracle Whip growing up. I don't think I ever physically saw again or jar or whatever tub thing of miracle whip, container of Miracle Whip in someone's like possession my entire life and maybe until I moved to America and then I was like, oh, it's okay. One You're like, oh, people eat Miracle whipp here like that. We didn't do that. It's such a I don't. We don't. My family was not a Miracle Whip family, were Hellman's family, and and you know, miracle was not I think in this because I moved to Florida eventually, where Mayne's had a different role. We can get into that. But I feel like that's where Miracle whipp really came into the picture, but not not for me personally. Got it, Okay, so much to impact here one Miracle Whip great marketing to change the English salad cream, which is not good marketing. But I do want to get in because we're sharing in these similar paths Florida. My wife's from Florida, Long Island. I'm from Long Island. What role does mayonnaise have in Florida? Where are you going with this, Lauren? I just think it's it's even more I think I feel like it's even more embraced and and it goes on even more things in Florida. Fair enough? Okay, Well, I will reveal Jasmine Blaze here. This is hopefully she's not gonna get mad at me, but she brought to my attention when we first started dating something called the mayonnaise sandwich. That's what is that? It is what exactly what it sounds like, two slices of that basic white bread with me. I mean, I believe it. I can see it. I could probably. I'm sure people were eating those across the lunch room table for me. Fair enough, fair enough. I also want to get I get it out here, Lauren, that my wife's a Florida Gator. Oh well, I did go. I did go to florest take but I'll be honest. I went to film school there. I never went to a single football game. It's only one Thursday year. That's that's why I wanted. Okay, here we go listen before we get into the actual debate, which is going to be a fascinating one. We like to do in this what most courts do, and that is have a trivia round to decide who gets to debate first, just like every court across across the land. Seth, what will your sound effect be? H? Bomb? I got? I like get a classic, a classic, sort of like straight to the point, buzzer noise, Lauren, I'll just I'll just do that a little higher higher pitch, like a little higher, like a little digital, a little beep. So it's a beat first, a bomb and that's gonna work. Here we go trivia around and again this is determined who gets to present their case first. Question one. Tuna sandwiches have been a staple of the Jewish Deli menu for nearly a hundred years in the US. But what soda brand is the number one that's used to wash down sandwiches in those delis a Jewish Deli soda brand? Iconic to the Jewish delicatessen. Oh it's the one that my dad the cel ray. Oh you're you're right there. The the first word is doctor barks no doctor not dr Pepper No, no, no, my dad drinks Laura, give me a buzzer, Give me a buzzer sound someone? Okay, Laura, Laura Miller. This court will take into account that you know one of the sodas, and we will give you credit for the Doctor Brown's brand. That's what it is. That's right, Dr Brown. Each of the each of the six Dr Brown's flavors packaged with a New York vignette taken from Old Prince to emphasize the brand's origins in eighteen hundreds, New York. Of course, their most famous or infamous flavor is the cell Ray flavors. What is that? It's celery roots. It's celery celery room. Yeah. You can also go into like a Whole Foods and get celery roots champagne, which is pretty fantastic as a creative chef as well. So celery a little salinity there. I learned from this trivia that it was like he was like medicine, which is why the toto was called Dr Brown's. It was supposed to like help kids. Wow. Yeah, but I was like did it It was just sugar and right? Right? Isn't that the origin of all like original soda. It's all like oh, this is gonna make you young or fix you or whatever it is. Alright, So Lauren, you're up. That's right, This will get you going alright. Question too with Lauren up one zero, what is the most consumed lettuce in America? That's Lauren Iceberg Iceberg lettuce. You would yeah, okay, I mean you would think that it's Iceberg and you'd be app be absolutely correct if you thought it was Iceberg. Seth, Yes, she's got to Iceberg lettuce makes up thirty one percent of the lettuce consumed in America. It's not the tastiest or the healthiest, but still winning the race. And Seth, I agree with you. I feel like that. Five years ago it was like and Romayne is right on the heels shifting the do I think so? I think so? Also. Luckily Seth, for you and my court, I get to determine how many points question three is worth, and today it's worth it's it's worth seven points the last one, so it's just clear today it's worth seven. Here we go. Question three. In St. Louis, there's a restaurant dedicated to a salad dressing that incorporates said dressing into every single dish on the menu. What dressing is it? This restaurant in St. Louis uses this dressing in every item. It's a classic. Okay, Seth ranch dressing. Listen. That is an educated guest and a smart one. You're absolutely correct. Yeah, I want to go to this place. That sounds good. Seth Rogan with ranch dressing. Yeah, listen. I I know that you're a longtime listeners of Food Court, but for those of you who are not, you can go back in the archives and listen to way back season one, episode four, Ranch versus Blue Cheese, which I'd like the Rogans to weigh in on right now, Ranch versus blue cheese. We're big buffalo wing eaters in this house. Yeah, we generally get both. Honestly, I'd like to get my fries in the ranch and then I go back and forth with the wings. Yeah fair enough, probably, Yeah, well to that and ranches a more versatile yeah sauce. So I think like I would go with Ranch just because if I had to choose one, I would choose that because it will probably more likely compliment my French fries and my wings. Fair enough, I love it. I think in my younger days I made a Ranch milkshake. There you go, Scarf for bar would like that a ranch milk will be okay with it. I mean, sounds disgusting, But I've never met a ranch I didn't like, So that's so an American thing. We don't. Yeah, that's like me and my Canadian friends when we're alone, we're like, man, they really love branch here seriously, like like mouth under this spigot of a keg of rage dressing that well. I just think, listen, you dip your fries and milkshakes sometimes, why not dipping in you're flavored with ranch. Yeah, all right, there we go with the big comeback, Seth. That means you have seven points to Lawrence two points, and you get to make the big decision. It's the toughest decision here. Will you present your case first or will you bat seconds with your debate? What you're not usually supposed to ask the person you're debating what they like to do? Respect my opponent. I'll go first, alright, alright, that's that's the that's not the usual decision. Seth is going to go first, and we'll get right into that after this quick break. I remember my I went to like a church day with the Wet Wild water Park with my friend and and her mom had made us ham and miracle whip sandwiches on white bread, and I've never had such a thing, and I found it to be so delicious. I really like that, Like the imagery right there, I'm like I felt the mist coming off, like the smell of the water park, and like, yeah, you got like a little picnic basket with all those sandwiches in it. Love it, Love it. And we are back to recap the case today. We have greens with a vintegrette versus anything else in a mayonnaise base. That is the case that the Rogans have brought to us today. And the way this works to each of you have three minutes to state your case. During the first three minutes you need to lay out your case, only don't focus on why your opponent is absolutely wrong. You'll get a rebuttal after that. After those three minutes, you'll get those two minutes. So seth, you're going first, and your time starts now long time that is, I'll talk slow. By the way, listen, no listen, I'm gonna I'm gonnat some of your time because you are absolutely right. If you are not, if you are familiar with what third everyone is now because of Instagram, Like you know what a fifteen second Instagram story feels like it is a long time time. I'm just your colleague right now, eating up sometime for you, Seth, You're two minutes in thirty seconds starting now. When you sit down to eat a salad, I think what you're doing is having a celebration of nature and produce. You are trying to experience what what the world has to offer you in the purest sense. And I think that you know, while you know these things are probably delicious on their own, to add some sort of seasoning, some sort of oil pressed from another plant, be it at all of or a fermented one, be it of vinegar, And I think that you know that compliments and does not overpower or change the very nature fundamentally of what it is that you are eating. And you're eating a salad, and what a salad is. In my head when I picture salad, I picture a bunch of lettuce, pictures, some chopped up vegetables of other things. I picture it resting uh percolee on a plate, each element clearly identifiable and celebrated, not homogenized into one singular substance. But instead, you know, while being one thing a salad, not forgetting the parts that it is comprised, not undervaluing these parts, and not um you know, just making these parts components of turning it into something else, something that maybe one could argue is not a salad at all. And to that end, when you're sitting down for a salad, I think you want some sort of light, all of oil or vinegar atte based dressing that maybe lightly coats each of the elements of your salady they fresh vegetables, but does not weigh them down and do not again maybe turned it into some sort of sludger. It's just there. It is okay, it's natural, it's light. I don't think perkey. I think perkey's a word. I think you actually said perkely, which is so perfect perkly plated. And I like that imagery of like, yeah, well, is it's got to be light for that to have that presentation value. It's it's maybe it's healthier, it's a light round salad. You wanna yeah, such a naturalist. That was such a naturalist pitch there. It's okay, Lauren, your three your your three minutes to let us know why a mayonnaise based salad is absolutely delicious. Three minutes starts now sour. I mean, listen, I think that you know, I think what we talked about early on is that a chef will look at the idea of a salad and think, hey, I can do a lot of different things. I don't have to be confined to the traditional idea of a lettuce leaf and an olive oil on a salad. That I can take another item and be inspired and create something really special, like a macaroni salad, which I find a lot more comfort in a macaroni salad than I would say leafy salad, And that the noodles and the nice create a real creamy, comforting, delicious labor and texture. And I think that you know, if i'm you know, look, sometimes I eat a sandwich and I like a chip. Sometimes you need a sandwich and I want a noodle and a or a coal slaw or a potato salad. And I think that these things really provide a sense of luxury in our lives. And and for me, there's honestly, there's nostalgia in a in a like in a in a real sweet macaroni salad. Oh man, so much, I feel like a child. Again, when I eat these things, and and and you know, I think for these many reasons that mayonnaisy based salads, the macaronis, the potatoes, the cole slaws are are are really valid members of the salad family. I think, what about the ambrosia? Oh yeah, you know, I never really had a lot of ambrosia. I I again, moved to the South when I was a little when I was still a kid, bit a little bit older, and I was like, what is that. I that was not a New Yorky salad to me, that's not in the deli there. How do you guys feel about jello based salads? What? Yeah, wait, but do you like what do you mean by that jello based salad? In the South, it's like there's a lot of jello based salads like where they're in like a jello mold. But then there's yeah, well sure, Like like I'm Thanksgiving, I take my cranberry sauce and I add jello to it and mandarin oranges, and some of my some of my older relatives would put nuts in there, and I thought that was nuts. But certainly adding jello to my cranberries and some mandarin oranges. Two thumbs up over here. I mean really the fruit. So the fruit, the fruit salad, the fruit salad, salad, salad, of course, love a fruit salad. Cut out a watermelon, take little balls pulled up again. Nostalgia. It's all there. Now. Would you dare mix mayonnaise in a fruit salad? I would. I don't think I would do something so blasphemous. But but you know what, you never know the first three minutes, I will say after the first round here, this is usually the case. It's pretty close, classic verse, creative, healthy verse, comfort, nature versus nostalgia. That's the two minute rebuttal round. Seth, You're gonna go first, and you get to tell Lauren why mayonnaise based salads are horrific and your two minutes it starts now, well, I'm thinking we're mixing noodles with anything mayonnaise in my opinion, First of all, the low on the list of things, I would instinctually, let's do some cheese, some sauce, tomato, bay other There's so many things to drench your noodles in that are better than mayonnaise. And I think, though the fundamental crux of my argument is I don't even know if it's salad. If that salad, what isn't salad? Is macaroni and cheese salad? Does the mayonnaise bake it salad? If that's like, what is it? Is it? That's I think we're a big part of my argument is I would like I would offer that these are not even salads, that they have perverted the word salad and that they are an abomination to the word salad, and that they are something else and they are labeling themselves as salads and masquerading as salads, but they are not salads. These are noodles drenched in mayonnaise. That's not a salad. I don't know what that is. I don't know what that is. It's not a salad. I don't know what it is. And you know what, I don't want to know. At the end of the day, I don't know. Like Seth thinks that salads are are gross and are they even salads? This is getting deeper than maybe they got a lot of nerve calling themselves salads. What if a chicken salad or tuna salad is on a bowl of lettuce? Yeah, exactly what is that? That's agree sad? Chips and French dressing. Nothing screams taco more than fridge dressing. You put some chipotle powder in there and it's and it's good. What screams taco salad? More French dressing? Over it might be that, Lauren, did you grow up in my grandma's house because she one hundred percents eat tacos like that? She loves me, my grandma from the South. Yeah. Well, now we're getting deep into this debate. Is what about season? What about caesar salad dressing? Like that egg based? Right? It is right, it's egg man. What I mention because we talked about Mexico, It's originally invented in Mexico, the caesar salad, which is to most people some people are surprised. But as as a chef, now not the judge. Again, I based this totally on the debate, but I will have to say that as caesar dressing is a mayonnaise. It is a mayonnaise. It is a mayonnaise, is what It is an ego mixed with olive oil and wish to shear sauce and some cheese and anchovies and lemon juice. But I will strike that from the record, just real quick. Crystal we have to strike that from the record. You know what other mayonnaise is could take a cue from from sea sure through that we wouldn't be having that fair enough enough it is, it could be the outlier for sure. Alright, Laura, enough that I t that up for you. But you now have two minutes and let's have no wise absolutely wrong. All right, all right, Lauren, you're two minutes starts now, Okay, here we go. I'm gonna take a moment of my two minutes just to say that beefy cream salads are really good for you, and I feel, as a great health advocate you should eat them, and I do, and I like them very much. But in this case, thank you. In this case, I think that a green leafy salad look can be great. But the truth is people are eating light iceberg lettuce. I almost saw the liceburg tasteberg lettuce, which means these salads are boring. But you know what's not boring a mayonnaisy based salad. It's interesting, it's delicious. It fills you with all sorts of things other than just lettuce and vegetables, and those things are good, but sometimes you need more. Sometimes you need a noodle. You need a potato, you need a a chip. You need a chip with your dressing and your maize, and and and I think that you know, some days just really call for a mayonnaisy bass salad, and and and that's a lot of the days of the week. And if you want to feel a little bit of comfort, a little bit of creativity, at a little mayo to your salad. Oh, I love that? Are you? Are you saying maybe that mayo based salads are like the weekend, They're like the party salad. They are because you bring a thing you know, I don't know it. I love that, sense said, oh yum, Like okay, you know the famous phrase, oh my gosh, Okay, there we go. I didn't ring the bell. We don't need to ring the bell. But there are there. There's the rebuttal round. I have a lot to think about. I am going to retire to my chambers, take a short break, and we'll be back with our verdict. Oh boy, okay, listen, we are back. And I have had a chance to think about this. I thought long and hard about it. It's been about I don't know, thirty seven seconds this time. But before I deliver my verdicts, and it's a big one today. Do either of you have any final words you'd like to say, any closing statements. This is your last chance to change my mind or convince me. I'm saying that my salad take is superior because it's actually a salad, okay, And I would disagree that that salad is it needs to be so traditional. I think that we can like all types of salad. Like if you're asking me what's better, like a salad or macaroni and cheese, that macaroni and cheese is better, But that's because it's not salad. Should but a macaroni salad has some vegetables in it. And I think that we could we should be embracing all salads instead of maybe just one kind masquerading not salad. Order in the court, Order in the court. It's getting out of controls. Never in all my days that I think that I would actually have creativity queued up in the side of a mayonnaise based salad. But it seems like we're saying the classic salad vinaigrette. Let us just slightly falling from the sky. Perkle plated this classic versus creative healthier maybe sets version versus comfort. Again, I'm luxury was used and and to define you know, mayonnaise based salads. Maybe that's the case. Nature versus of nature, celebration of nature. Absolutely, I'm seeing that in nature. Foraging for your own lettuce and just you know, I mean taking those olives that you foraged and then you know, fermented and aged for years to make a dressing out of it. This one is tough, but this court has come up with a decision. And I'm gonna hear about this one, Crystal, I know it. But this court is going to decide in favor of the mayonnaise based salad. I am so glad we're doing video here because because every time I usually make a decision, Crystal is like, you totally got it wrong. And now she's on she's on camera and she's like, you got this one right. You got this one kid. Oh my gosh, what a hard fought battle. You know what. I hopefully I've I've settled the family debate, but seth any any final words? Are you upset? No? I get it. I think I think like, if you subscribe to the false notion that those are salads, I understand why you'd be guided to the logic that they are superior. I'll agree. You could take the salad debate to an appeals court here, but Lauren, you you brought it home with the fact that you you merge creativity and comfort and nostalgia all in the one and during the whole debate. I just want to go get a tuna salad now, and it'll be delicious. You'll put on some some bread with Oh, it's going to be great, and and and then for the other six days of the week, Seth, I'm gonna do. Just let us in the vintegrad because if it's a tuna melt, is that still tuna salad in there? That's why? Well, sure it's a tuna salad melt. WHOA, I don't know I've ever heard that. Listen. I just told you I made ranch dressing milkshakes. I think they dropped the salad. I think so that's I think. So. Rogan's thank you so much for bringing your case to the court the grand finale of season three. I hope you both have fun for more Seth Rogan, you can watch many of his hilarious movies. You can find him at Seth Rogan on the social media, and you can find Lauren at Lauren Miller Rogan on social media as well. Listen, everyone, what do you think, audience? Did I get this totally wrong? I know fifty percent of you think that I got it wrong. You can let me know on food Court pod, on Instagram, and you can find me across social media at Richard Blaze and on TikTok at Richard Blaze Official because there's many other Richard Blazes in Canada. Seth oh yeah. Food Court is a production of I Heart Radio. I'm Richard Blaze. My producer is Crystal Pomhi. Food Court was created by Christopher Hassiotis and the rest of my food Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze. The theme song is by Jason ni Smith. For more podcasts from radio, visit the I Heart Radio app, Apple Podcast, or wherever you listen to your favorite shows. Real pure, Thank you so much, cheersome, thank you me