One Soup, One Salad, One App

Summary

Podcast Summary: You Betcha Radio – Episode: "One Soup, One Salad, One App" Release Date: August 11, 2025

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Introduction to the Challenge

In this episode of You Betcha Radio, host Myles and his co-hosts Ryan, Tyler, and Jerrod engage in a lively discussion centered around the imaginative challenge posed by Alex: “You can only choose one soup, one salad, one app for the rest of your life. What are you choosing?” (00:00). This question serves as a springboard for the hosts to delve into their personal food preferences, sharing humorous anecdotes and debating the merits of various dishes.

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Appetizer Choices

Bobby kicks off the conversation with a strong preference for garlic bread as his chosen appetizer. “00:06 I am choosing appetizer. I am choosing garlic bread,” he declares, reminiscing about enjoying croissants with maple butter the previous weekend (00:06). Charlie humorously counters with a near choice of a cronut, emphasizing his affinity for baked goods (00:17). However, Bobby remains steadfast, elaborating on his love for garlic-infused options: “But I think I'm still just going, like, some form of garlic bread. Could be a cheddy bisky” (00:19).

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Salad Selections

The conversation naturally transitions to salads, with Bobby outlining his ideal leafy green salad: “leafy green salad with red onions, carrots, croutons, and runny ranch” (00:34). He emphasizes the importance of adding “three to four slices of fresh cucumber” for that perfect crunch (01:03). David supports the idea of a Caesar salad, adding layers of complexity with sunflower seeds and parmesan cheese (01:50). The hosts debate the merits of pre-mixed versus self-sauced salads, with Charlie advocating for a personalized dressing approach: “I get the sauce on the side. I dip my fork into the sauce first and then stab the lettuce” (07:50).

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Soup Preferences

When it comes to soups, David confidently selects chicken tortilla soup as his enduring favorite: “Soup. I'm going chicken tortilla soup” (01:31). Alex concurs, while Bobby expresses his recent shift towards soups but remains undecided, inviting others to share their picks (01:31). Charlie introduces a creamy wild rice soup, highlighting its comforting qualities: “Me, for soup, I'm going creamy wild rice. Chicken wild rice” (02:07). The hosts discuss the sustainability of these choices for daily consumption, weighing factors like creaminess and richness (03:02).

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Discussion on Dippers: Salsa vs Queso vs Guacamole

The dialogue shifts to appetizers, with Alex favoring chips and salsa: “App. I'd probably do chips and salsa” (04:29). David praises this choice, leading Bobby to share a recent experience with a happy hour chips and dips setup, where salsa saw minimal consumption compared to guacamole and queso: “About one eighth of the salsa got eaten. The guac, queso, hammered” (05:00). This sparks a debate on dipping preferences, with David suggesting it might be a generational thing, although Charlie counters that it's common across their generation. Bobby humorously notes the disparity by stating, “There's a reason why salsa is free at Mexican restaurants, and queso and guac is not” (06:28), highlighting the premium placed on certain dips.

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Family and Generational Preferences

The hosts explore how family habits influence their preferences. David inquires if Bobby’s enthusiasm for salsa is family-driven, to which Bobby reveals his father's love for salsa despite not indulging personally: “He doesn't eat. He doesn't drink” (05:54). This insight opens up a broader conversation about how parental habits shape one's taste and consumption patterns, adding depth to their discussion on food preferences.

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Unique Salad Dressing Techniques

Charlie shares a unique method taught by his grandma for dressing salads: “If I ever get a salad, I get the sauce on the side. I dip my fork into the sauce first and then stab the lettuce” (07:50). While David labels this technique as “criminal” (08:04), Charlie defends his method by emphasizing portion control and maintaining the salad's healthiness, suggesting it’s a better way to consume salad dressing.

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Conclusion

Throughout "One Soup, One Salad, One App," You Betcha Radio delivers an engaging and humorous exploration of personal food preferences. The hosts blend personal anecdotes with playful debates, offering listeners relatable content infused with Midwest charm. Their dynamic conversation not only highlights individual tastes but also touches on broader themes like family influences and generational habits, making for a rich and entertaining episode.

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Timestamps:

• 00:00: Introduction of the challenge
• 00:06: Bobby chooses garlic bread
• 00:17: Charlie mentions cronut
• 00:34: Bobby describes his ideal salad
• 01:03: Importance of fresh cucumber slices
• 01:31: David selects chicken tortilla soup
• 02:07: Charlie prefers creamy wild rice soup
• 04:29: Alex prefers chips and salsa
• 05:00: Discussion on dip consumption
• 05:54: Bobby talks about his father's salsa preference
• 06:28: Bobby comments on dip pricing at restaurants
• 07:50: Charlie shares his salad dressing technique
• 08:04: David's reaction to Charlie's method

Note: This summary excludes any promotional content and focuses solely on the episode's substantive discussions.

Transcript

[Alex]

You can only choose one soup, one salad, one app for the rest of your life. What are you choosing?

[Bobby]

I am choosing appetizer. I am choosing garlic bread. I did have croissants with maple butter last weekend.

[Charlie]

Getting dangerously close to a cronut.

[Bobby]

It was very cronite, very cronuty. I agree. But I think I'm still just going, like, some form of garlic bread. Could be a cheddy bisky.

[David]

Sure.

[Bobby]

Garlic, cheddy bisky.

[Charlie]

Nice.

[Bobby]

But yeah, give me some garlic bread as the appetizer salad. I'm going to probably go leafy green salad with red onions, carrots, croutons, and runny ranch. But I also need, like, three to four slices of fresh cucumber.

[Charlie]

Yeah. Three or four slices of bread. Have the salad in a bread bowl.

[Alex]

And the soup in a bread bowl.

[David]

Yeah, yeah.

[Bobby]

Garlic croutons. Because I like to take cucumber and just dip it in the ranch and eat that like that. That's actually like a mini appetizer to my salad. I always do that first.

[David]

Gotcha.

[Bobby]

And then what was the other one?

[Charlie]

The soup.

[Bobby]

See, this is tough for me. I think I said I've only recently become more of a soup guy. Come back to me on the soup.

[David]

Okay, you want me to go?

[Alex]

Yeah, go right.

[David]

Mine popped in my head right away. Soup. I'm going chicken tortilla soup.

[Alex]

That's what I would have.

[David]

Salad. I'm going Caesar salad. Croutons and maybe sunflower seeds sprinkled over top.

[Alex]

Some parmesan.

[David]

Yeah, some parmesan. And then appetizer, I'm going fried pickles.

[Bobby]

That's really good.

[Charlie]

Nice. I dig that.

[David]

Yep.

[Charlie]

Me, for soup, I'm going creamy wild rice. Chicken wild rice.

[Bobby]

I love rice. Just in general.

[Charlie]

It's great food.

[Bobby]

It's like, why was my mom not making wild rice?

[Charlie]

More appetizer. I'm going jalapeno poppers.

[David]

That's a good one.

[Charlie]

Big. I'm gonna go the bacon wrapped ones, though, not the deep fried breaded ones. Bacon wrapped jalapeno poppers.

[David]

Okay.

[Charlie]

And then for my salad, I'm gonna go snicker salad. Did not specify us out of technicality.

[David]

Yeah, he did.

[Charlie]

I need. I need something sweet with my two savories.

[Bobby]

Then I would have probably went either like, pasta salad or potato salad.

[Charlie]

You could have.

[Bobby]

That was stupid.

[David]

I think if you could only have one. I'd rather have a. I'd rather have a green salad.

[Bobby]

Yeah, I mean, I. I guess I am hammering garlic bread for sure. Maybe I don't need potato salad.

[David]

Yeah.

[Bobby]

Pasta salad. Yeah.

[David]

Coleslaw. Coleslaw is technically a salad.

[Alex]

Yeah. I just got bad.

[Charlie]

I do really like coleslaw.

[Bobby]

Coleslaw is a side. It's not a salad.

[Alex]

Salad can be a side, though. Side salad.

[Bobby]

It's a size salad.

[David]

It's not a.

[Bobby]

What's your soup? Oh, wild rice. That's good.

[Charlie]

I almost went nephila, but I'm not. I couldn't do that every day. I could do chicken.

[David]

That's right.

[Bobby]

I. I think I'll go chicken. Wild rice. Yeah, it's. You're right. If you're doing that every day. Goes down easy.

[Charlie]

Every day. Yeah.

[Bobby]

But, like, remember that one soup? I don't remember the noki soup that Anne made. Remember I said it was really good, but then it was like, my gut. Just add so much cream and stuff.

[Charlie]

Ton of heavy cream.

[Bobby]

One. One time a month. Great. Better than the wild rice soup. But if you're doing it consistently, it's.

[David]

Yeah.

[Bobby]

You're gonna be bogged into eternity. I would rather do Call me Wade Boggs.

[Alex]

I would do chicken tortilla. My other pick would be, like, French onion soup.

[Charlie]

French onion's very good.

[Bobby]

Yeah, kind of. I'm out on French onion.

[David]

I. I don't know if I've ever had French onion soup.

[Bobby]

Maybe I just haven't had a good one.

[Charlie]

Yeah, I guess. Guess not. Yeah, it's kind of. It kind of tastes a little bit like au. If you like dipping your, like, steak sandwiches in au, then you would like it.

[David]

Okay.

[Alex]

Get it next time.

[David]

Sure.

[Alex]

App. I'd probably do chips and salsa.

[David]

That's a great app.

[Bobby]

That's a great salsa.

[David]

That's a great app.

[Alex]

I love chips and solids.

[David]

We.

[Bobby]

So this is great. We did a little happy hour chips and dips last weekend, and for our wedding, apparently, we got this, like, thing that you can't. It's like a carrying thing. It's got three little trays for dips, and I put the guac in the one. We put the queso in the other one, and we're like, why the. Are we even gonna put salsa in here?

[Alex]

Oh, you have to, dude.

[David]

I'm not.

[Bobby]

We've done this before.

[David]

We have done this before.

[Bobby]

This is barely going to be touched. And what do you know? About one eighth of the salsa got eaten. The guac, queso, hammered.

[David]

It must be a generational thing, like, with your family, because, dude, I'll crush. I'll crush a cup of salsa. Before I were to crush a cup of queso or Guac.

[Charlie]

It can't be.

[David]

Or I'll dip the guac, and then I'll. And then I'll dip salsa afterwards.

[Charlie]

So it can't be generational because we're all the same generation, and I couldn't be more out on salsa. I'm so.

[David]

No, I'm saying, like. I'm saying, like, is family, like, generational fan in the family.

[Bobby]

You mean just our family?

[David]

Like. Like, your parents probably weren't eating much salsa when you were younger.

[Bobby]

Oh, my dad loves salsa.

[David]

And he didn't touch a sing. He touched 18 of it.

[Bobby]

I don't know what he was doing. He was. He doesn't eat. He doesn't drink.

[David]

He's probably slamming waters in the background, tinkering with something.

[Alex]

Sure.

[David]

Look at the stove.

[Alex]

Or just had a B sandwich.

[Charlie]

Yeah.

[Bobby]

Spam for lunch.

[Charlie]

Not even fried. He just ate it out of the can.

[Bobby]

It wasn't even fresh Spam. It was leftovers. That's funny.

[Alex]

No, you need salsa with the guac and queso.

[Bobby]

No. Yeah, that's why we put out. We're like, you can't. It's. You can't just put guac in and queso out. You have to do salsa. But it's just a waste because it's never gonna get all eaten.

[David]

Is there any other dippers?

[Bobby]

There's a reason why salsa is free at Mexican restaurants, and queso and guac is not. That's right.

[David]

Salsa is the best part of the Mexican restaurants.

[Alex]

So just because something's more expensive, it's better.

[Bobby]

There's a reason why they had to put a premium on it. Because premium is better.

[Alex]

Okay. You like caviar?

[Bobby]

Do you pay less for premium gas? Jared?

[Charlie]

No.

[Bobby]

There we go.

[Alex]

I put diesel in my car to save money.

[Charlie]

That's what happened to your Civic? Yeah.

[Alex]

And salad? I don't know. Caesar salad works.

[David]

Yeah, it's tough to have a bad Caesar salad unless there's not enough dressing on it.

[Alex]

High floor.

[David]

Now, if you guys are eating a Caesar salad, do you prefer the it to already be mixed up in the dressing, or do you prefer to put your own dressing on? I'm going pre mixed.

[Bobby]

No, you like a tossed salad.

[David]

Yeah, I like it to be tossed beforehand.

[Charlie]

I don't really love Caesar, but if I had to, I would rather sauce it myself.

[David]

Really?

[Bobby]

So Caesar tossed. Ranch house salad. I got to put that on my.

[David]

Correct. Yeah, you have to toss it yourself. So, Marilyn Matson.

[Charlie]

My grandma taught me this, and I know this is a crazy thing to do, but I don't. If I ever get a salad, I get the sauce on the side. I dip my fork into the sauce first and then stab the lettuce so I get the same amount of ranch every bite.

[David]

That's criminal.

[Charlie]

I know. I know. It's crazy, but I do it.

[Bobby]

Yeah, you're not helping my, like, salsa case here by. Hey, basically, they're pleading that you're in. You have insanity, and so my whole argument kind of falls.

[Charlie]

I mean, it keeps it. It keeps the salad healthy, too. It's less ranch consumed. Maybe.

[Bobby]

Maybe.

[Charlie]

Give it a shot. Yeah.

[Bobby]

It's like having my lead witness turn out to be a crazy person, you know? My whole case is thrown out. Guys, if you want more, you betcha. Radio, you gotta check out our Patreon. You gotta go to patreon.com, you betchradio. Or look us up on the app. And we have hundreds of hours of other episodes on there that you can't get unless you're signed up. So you got to check us out on Patreon. You bet your radio, baby.