<v Speaker 1>Katie and Josh nd Natural grilled Cheese Day. You're talking

<v Speaker 1>about that delicious grilled cheese. I love me a grilled cheese.

<v Speaker 2>Almost sixty of Americans are saying that the grilled cheese

<v Speaker 2>is by far their favorite sandwich. But on top of

<v Speaker 2>that stat, seventy five percent of people don't feel confident

<v Speaker 2>that they can make a good one.

<v Speaker 1>This isn't rocket science. I feel like a toddler can

<v Speaker 1>make a grilled cheese.

<v Speaker 3>Yeah.

<v Speaker 1>I mean it's not difficult.

<v Speaker 4>It's just using the right ingredients.

<v Speaker 3>I think, with the right bread, the right fat to

<v Speaker 3>put between the bread and the pan, and then the

<v Speaker 3>right cheese. I mean, if you can get all those

<v Speaker 3>things knocked out, you're golden, and so is your grilled

<v Speaker 3>cheese and grilled cheese.

<v Speaker 1>I swear by mayo instead of butler. I do.

<v Speaker 2>I slather on the mayo on each side, and I

<v Speaker 2>think it becomes far superior than the butter.

<v Speaker 4>I think its it a nice, even crisp.

<v Speaker 1>I mean, yeah, then you got to make it in

<v Speaker 1>the air fire.

<v Speaker 4>Yeah.

<v Speaker 1>I don't think I'll ever go back to a.

<v Speaker 3>Pan too, because everything gets crispy, crust, like the whole

<v Speaker 3>surface area against crisp.

<v Speaker 2>They actually did scientific experiments finding the best cheeses for

<v Speaker 2>grilled cheese. Imagine being a cheese scientist. Honey, how is

<v Speaker 2>your day to day? Well, another day melt and cheese.

<v Speaker 4>I go to school for that job, because so the.

<v Speaker 1>Best ones guda.

<v Speaker 5>Oh yeah, because it's like gye grewere give me sound, I.

<v Speaker 3>Can't say it. It grere cheesere gre are.

<v Speaker 1>It looks like grew waiery.

<v Speaker 4>Ye, it's gre cheese.

<v Speaker 1>It's greyer cheese.

<v Speaker 2>When you say it was that, it's like the lady

<v Speaker 2>I saw in line at Costco when I had the

<v Speaker 2>bag of Ociago cheese and she's like, oh, they have

<v Speaker 2>Osago cheese here.

<v Speaker 1>Where did you find the Ocigo cheese?

<v Speaker 2>I was like, I'm not gonna correct you, okay. And

<v Speaker 2>here's another one. Manchego cheese sheep cheese.

<v Speaker 4>Yeah, it's sheeps cheese, ferm buttery cheese from Spain.

<v Speaker 3>I don't want ferm buttery from the milk of Manchega sheep.

<v Speaker 1>I don't want. Is it good?

<v Speaker 4>Manchaco cheese is pretty dang good because again it's the

<v Speaker 4>soft buttery white cheese.

<v Speaker 1>Soft buttery white cheese.

<v Speaker 3>You a very nice silky smooth like that cheese.

<v Speaker 1>Pull cheese right now, give me some of the sheep.

<v Speaker 3>You want the slice American slices, that's what.

<v Speaker 1>You got to want.

<v Speaker 2>You You generally do the cheddar with the pepper jack.

<v Speaker 2>It's kind of my go to, and then throw it

<v Speaker 2>in the air fire. Now the four most popular add

<v Speaker 2>ons to the grilled cheese. I'm not on board with tomatoes,

<v Speaker 2>get squishy. It's all watery and squishy. You gotta squeeze

<v Speaker 2>your mats.

<v Speaker 1>You do what you gotta do on your own time. Okay,

<v Speaker 1>that's it. I'm not gonna go home.

<v Speaker 2>Sueeze my tomatoes, sheeps, cheese, cam is on their eggs,

<v Speaker 2>and then bacon, mean, Bacon's where it's at. You guys.

<v Speaker 3>You know it's my favorite cheese to make grilled cheese

<v Speaker 3>with every time is monster. So again, you know, silky

<v Speaker 3>milky cheese.

<v Speaker 1>Put a little there with it, yes, and the.

<v Speaker 4>Cree air Now I can't say it anymore.

<v Speaker 2>Crew Hyery grew wayery cheese, Crewyary.

<v Speaker 1>So, speaking of you.

<v Speaker 2>Know, putting butter and mayonnaise on stuff, you were saying,

<v Speaker 2>there's an article out about butter moms and almond moms.

<v Speaker 3>Well just like that all right, because like again, when

<v Speaker 3>it comes to certain styles, a lot of the nineties

<v Speaker 3>stuff is trending again, and so gen Z's latest ninety

<v Speaker 3>themed things are butter moms and almond moms.

<v Speaker 4>So if you remember a butter mom back in.

<v Speaker 3>The day, in the nineties, it was all about diet

<v Speaker 3>culture and restriction and especially how you feed your children.

<v Speaker 3>So it's the you know, butter mom who would give

<v Speaker 3>their kids the full fat version. You'd be whipping up

<v Speaker 3>cast roles in the kitchen with butter and full fat

<v Speaker 3>cheese and the bacon and everything, right. And then you

<v Speaker 3>had the almond moms who were a lot more restrictive

<v Speaker 3>with the eating and you know, you were eating the

<v Speaker 3>whole grains and the salads and we weren't having any

<v Speaker 3>bad saturated fats and all that stuff.

<v Speaker 1>But it really funny ter these moms.

<v Speaker 3>It really is the esthetic that you know, gen Z

<v Speaker 3>is all about, like they like to.

<v Speaker 4>Butter moms, Well they're both, they're both.

<v Speaker 3>But it's again it's like the terms are just floating

<v Speaker 3>around as if kind of just buzzworthy terms out on

<v Speaker 3>the internet right now, so they're kind of putting people

<v Speaker 3>in categories whether you eat. Because that's the thing too,

<v Speaker 3>is if you even look at the food pyramid, it's

<v Speaker 3>changed so much in the last thing that they put

<v Speaker 3>out right, like all the fats and everything are way

<v Speaker 3>more important now than they ever were.

<v Speaker 4>And in the nineties we were told fat was bad

<v Speaker 4>for us.

<v Speaker 3>I mean, I remember my mom on a ten grams

<v Speaker 3>of fat a day diet. That's not good for you,

<v Speaker 3>Like your brain needs more fat just to function, just

<v Speaker 3>to operate, you have to function, your brain needs more

<v Speaker 3>fat than that. So we're finding out now the things

<v Speaker 3>we learned in the nineties weren't all that great.

<v Speaker 2>My mom had a newspaper clipping on the side of

<v Speaker 2>the fridge. I remember it to this day that she

<v Speaker 2>clipped out of the Denver Post or something, and it

<v Speaker 2>was a long list of the oils that you cook with,

<v Speaker 2>ranking them from best to worst oil that you should

<v Speaker 2>be using. And it was I remember the magnet and

<v Speaker 2>it was a carrot magnet and it was on the

<v Speaker 2>side of the fridge for years, and we'd always go

<v Speaker 2>over and be.

<v Speaker 1>Like, can we have vegetable oil?

<v Speaker 2>No, no, no, And I remember the worst one on there

<v Speaker 2>was coconut oil that you should never be having coconut

<v Speaker 2>Now it's now everywhere everywhere that you do the coconut

<v Speaker 2>cleanse in your mouth.

<v Speaker 4>You use coconut oil to take your makeup off. Like,

<v Speaker 4>coconut oil is such a thing.

<v Speaker 1>I just used it to make my peanut butter cups

<v Speaker 1>the other day.

<v Speaker 3>Yeah, people cook a lot with coconut oil because, yeah,

<v Speaker 3>it has a lot of fat in it, but it's

<v Speaker 3>the good fat. It's the fat that's gonna help your

<v Speaker 3>brain function. It's good the fat that's gonna help your

<v Speaker 3>skin glow, you know. So it's it's just it does

<v Speaker 3>it really is good for your skin. So they're saying, like,

<v Speaker 3>here's what it is. It says the butter Mom's home, right.

<v Speaker 3>It suggests it's warm, lived in. The meals are made

<v Speaker 3>to share, not controlled. Mornings are slow, coffee goes cold,

<v Speaker 3>like that's buttermark, butter almond mom is where's your shoes?

<v Speaker 4>Why don't you exactly no fat for you.

<v Speaker 2>My mom was swayed by I think my mom was

<v Speaker 2>fairly uh in the world of butter mom, but she

<v Speaker 2>was swayed by an almond mom. Growing up, she became

<v Speaker 2>friends with one of the moms and Thenihborhood and like

<v Speaker 2>a huge Almond Mom, and we went through like a

<v Speaker 2>year phase where we couldn't.

<v Speaker 1>Have anything that was unhealthy. It was like the worst

<v Speaker 1>summer ever.

<v Speaker 2>My biggest memory with that, I've talked about it before

<v Speaker 2>on the show was we went through this phase where

<v Speaker 2>we had to have unsalted pretzels. So she'd roll into

<v Speaker 2>the grocery store and buy unsalted pretzels and you've never

<v Speaker 2>had anything so dry and nasty.

<v Speaker 1>Yeah, why would you bother? Why would you bother?

<v Speaker 4>Salt is needed with pretzels.

<v Speaker 3>You have to.

<v Speaker 4>That's the best part of the pretzel.

<v Speaker 2>Is the Saltmer along the line, Almond Mom was like

<v Speaker 2>no salt on anything, and then everything was very flavorless.

<v Speaker 2>Back in ninety three, it was a very flavorless summer.

<v Speaker 4>It's so funny.