Channel: Mythical Kitchen
YouTube Video ID: hNPUgquMxQw
Episode Post Date: February 3, 2026
Transcript
Can I spot the fake British dish? Well, we fooled you once before. Can I do it again? [music] Welcome back to Mythical Kitchen, where we all got to eat, even if we're British. Fact, your food's just a little bit grayer than ours. >> Oh, you wait and quite wetter. [laughter] Everyone, welcome friend of the show from Sorted Food, Ben Everil. Welcome back, Ben. >> Always a joy to be here in the studio. >> Absolutely. So, last time you were here, you did successfully fool me. I successfully fooled you. Lily successfully fooled us. And now we're back in that carousel again trying to fool each other. >> We're all just fools playing and eating and chomping. >> So today what we're doing is you have made four regional British dishes that I will be trying to spot the fake within. I have designed four regional American dishes that you will be trying to spot the fake in. And then our kitcheners have designed four international [music] breakfast, one of which is a fake that we will try and spot. Teamwork at the end. It's all very trixy. I kind of love it. It's it's the whole story of the universe comes together with us. I I fear though I'm not going to do British food justice [music] today cuz they're not our best foot forward. I just know that I'm going to get some jelly deals and I'm excited for it. Are there jelly deals? >> No jelly deals. >> I've been on pie and mash [music] talk lately. >> Excellent. >> Yeah. Yeah. Two pie free mash extra liquor. Got to put the chili vinegar. [laughter] >> Let's get to it. I feel like you would pronounce these as clashes. >> Yes. Or clash. I think is it already plural? I don't know. Clash. >> Clch. [laughter] Um we have a bunch of clashes in front of us. Yep. And I assume there's something underneath those clashes. >> Yeah. So, this time what we've done is pick four recipes or dishes >> from very regional parts of the UK, but also from a while ago. Some of them are hundreds of years old. Uh, one of them may or may not be a truth. Hold on. How many truths are there and how many lies are there? >> I made that more difficult than needed [laughter] to be. Three of these are legit. >> Okay. Okay. >> Only one of them we are trying to mess with. Um, and we've tested it with the guys back home. Come up with these together. It's just that I've been sent to test you. >> Wow. I love that you are the sort of emissary of death here. A soup. >> It is. It is one of Scotland's first and oldest national dishes. Uh, full of fowl and leak. >> Okay. >> So, the kind of uh chickens that wouldn't necessarily be laying, i.e. the the they would make it into the soup. >> This is Wait, I think I know I think I know what this is called. >> What is this? >> Is this cockaliki soup? >> Cockaliki soup? >> Wait, I think I know that. But >> But is it real? >> I don't know. >> Have you also fallen for the myth that is? >> I thought coakaliki soup was from like a nursery rhyme. [clears throat] >> I don't think a nursery rhyme. But in Scotland, the Kelts, they love a mythical kind of legendary >> existence. You know, the haggists that run wild around the hills. And this is their cockaliki soup. >> Coal. Okay. Okay. Um, see, what do I know about the ancient Scots? I'm going to give this a taste cuz it just looks wonderful. I love leaks. [music] Love >> And it should be as delicious as you explain. >> That is delicious. What What do you reckon these large um brown balls are? >> I have an idea. But I know what they are. Do you reckon you can work it out? >> It's It's It's fleshy and it's bulbous. I thought it was like a fig at first. >> Very close. >> Is it a prune? >> It's a prune. >> It's a prune. >> So, this dates back to kind of medieval and that love of the sweet and the savory combination. They would throw prunes in to sweeten the cockaliki soup. To me, everything that I know about Scotland, especially about like medieval recipes, this screams real. Especially after like, you know, a would stop breeding or after a hen would stop laying. You take that kind of older bird, you get the most that you can out of it with the soup, adding a bunch of aromatics to it. And then the prunes, we've made so many [music] like medieval recipes, and every medieval recipe just has like you look back even at minced meat pie, right? Like they >> the dried fruits are key. >> The dried fruit's the key. And they've taken the put the meat back in mince meat pie is what I say. [laughter] >> You know where did all the meat go? >> There there is that kind of sweet spice savory combo. This hasn't really got the spices. Bay leaf is about it, but otherwise leaks, carrots um and then yeah the cockaliki broth basically. >> This is delicious and comforting. Did you ever um did Lizzie Magcguire make its way out to out to England the show on Disney Channel? >> No. >> You know Hillary Duff? >> Yeah. >> So she's directly related to Robert the Bruce. Ah, >> yeah. >> I don't know who's fooling who now. [laughter] >> Let's see what's under clash number two. >> Oh, great. Oh, wow. This is truly Britain's finest >> finest of cuisines. This is some sort of um uh mush peas, pudding, pearls. I appreciate Britain doesn't have the best kind of um reputation for quality cuisine and I'm not sure these dishes are going to help that. But we are going back several hundred years again to peas pudding pearls when peas pudding puree made from peas, yellow split peas was common to bulk out dishes and oysters were so abundant that everyone was eating. They weren't the elegance that we have [music] now. And peas pudding pearls was a nice nod to a homely dish that people could make and they would eat it from the oyster shell to feel more at one with what they were eating. >> I have to feel like I'm eating this dish properly. I'm going to get a big old oyster with the oyster shell. >> This is delicious. >> I mean, and it's one of those things. Oysters are now considered to be sort of a high-end almost as an elitism. And yet they are and were so abundant that they were used to bulk out beef stews. They were thrown into stouts and dark beers, oyster stouts. Um, but ultimately back then, peas pudding pearls, it was this nod to the the imperfection that can form inside of a an organic gem inside of that little shell. And it was the the pearl that they loved. This is delicious in the history that you're telling me is compelling, but it's also something that it's too illiterative. You know, peas pudding pearls. That sounds like another nursery rhyme thing akin [music] to kakaliki soup. It's funny you used to say nursery rhyme cuz that is more akin to the nursery rhyme. Peas pudding hot. Peas pudding cold. [music] Peas pudding in the pot. Nine days old. >> Cockaliki buckle. Two days toll. >> All right, let's look under clutch number three. Number three, more sludge. [laughter] Last time I was here, we talked an awful lot and for an awful long time about pudding. We did >> and where does pudding come from? from. And I thought it was only fair if I bring you a couple of different puddings. So this is grouty pudding [music] or sometimes grouty dick. >> Groudy dick as in like spotted dick. >> Spotted I a pudding in itself. So grouty dick. >> I thought nothing could sound more menacing than spotted dick. And then I met grouchy dick. [laughter] >> Interesting pronunciation looking back at the history books. It seems to be both ways. grouty but also groy I think would make more sense given the gros the oats but grouty or groy um it is a another pudding for you. >> So so gros are like unprocessed [music] wheat or unprocessed oats. It's like the the oats with the the chaff and the hull still attached. >> This is delightful. If this doesn't exist, this should exist. It's kind of giving stuffing like American Thanksgiving stuffing. >> Again, we're talking back when things weren't exactly eaten through choice. they were eating out of necessity and uh for nutrition. Grouty [music] or grouty dick is our third offering. >> What does dick mean to you? >> So dick is um like a steamed pudding and sometimes this would be made denser and steamed. You'd have a slice of dick >> served with peas and bacon and maybe some gravy. Um sometimes it is more >> um almost porridgeesque. Do you like your dick sliced or more porridgees? A runny dick? Well, I I think for dessert, if if you're ling in custard, a firmer dick is [music] better. Yeah. Um whereas it's perfectly fine to be spoonable. Um if you want to spoon dick here, >> do you know the only place I've had a Cornish pasty in my life? Tell me not Cornwall. >> Oh, is it Harry Potter Land at Universal Studios California? I'm not even sure if that's allowed. [laughter] You know what? They're perfectly fine. This looks like a wonderful little shortbread cookie. This is a Gusna cake from the wonderful village of Gustner. >> And there's Is there an R in that word? >> I'm going to make me spell it now. G O S N A R G H Gna. And it is from [laughter] I asked if there was an R, but there's the G and there. >> There's a G and H on the end. >> Yeah. Yeah. Again, from a lovely little village uh in the north of England in Lancasher. What are these little There's some little seeds. Are these carway seeds or is this >> excellent spot? Good for digestion. Very traditionally used in baking a while ago, very rarely seen in sweet dishes. Interesting. This is such a simple biscuit that I feel like it would be easy, it would be easy to fake, right? Just to say that like carowway is something. This is obviously very realistic to just take one spice. You see like whole fennel seeds used in a lot of things, especially for digestives. I know y'all literally have biscuits that are called digestives out there, which are the worst name for any cookie. You know what I mean? Oreo. It's fun. It's sing songongy. Digestive. [laughter] [music] I will say like all of these are genuinely delicious. Like the oysters flavoring a wonderful homey dish of split peas. I know split peas are a very British thing. I come on groudy dick. That has to be very British. And as are biscuits that are flavored with one of the spices that you uh traveled the entire world for. Um burning half of it down in the process and salting the earth and then came back and went, "Ah, we put some seeds in the biscuit." Um, I'm leaning towards this one being fake right now. Groudy dick. It sounds too fantastical to be real. However, so does Spotted Dick and we've all seen the picture of that can. This one peasudding pearls. There's something that just [music] it feels real to me cuz they were adding oysters to so many different dishes back then. It almost eats like a kanji. I'm like 95% sure now that cockaliki is real. I think I'm ready to lock in my answer. >> Good. In that case, please do. I don't believe that goosear goosenar I don't believe that goosenar is a real place and I believe that these carowway digestives [music] are fake answer locked in and I can now reveal that you were absolutely correct that cockaliki is a Scottish national dish so you were correct to avoid that one >> shout out Karen Gillan I was desperate after our last conversation around pudding to bring you grouty dick And that is also a real thing. Between these two, >> come on, baby. >> Only one of them I've made up. >> And the one I made up WAS PEACE PUDDING PERFECT. >> NO, [laughter] NOT AGAIN. >> Believable because of all the things you said. But >> you made up a song. [laughter] >> The song exists. Peace Pudding exists. Oysters abundant. We could find no evidence in history of the two together. Uh, that was a sorted creation. [laughter] >> Listen, this is great. I don't think you're gonna hit the CPG market. I don't think this is your Mr. Beast Fastables idea, per se. >> Pop-up starting soon. >> Exactly. [laughter] >> But it is like genuinely delicious. Have you tried it? >> Yeah, it's it's so good. >> I'm a fan. I can't believe I got fooled again. Goose is real. >> Gunnar is real from a very small little village called Gnner in Lancasher. And Carowway was the answer. >> And that's where the nauseouls come from. >> Yes, exactly that. They hide away and only come out on sh Tuesday. [laughter] Woo! Spotting fake foods is sweaty work. So, this refreshing break is sponsored by Lollipop, a healthier soda alternative. Lollipop is a new kind of soda that gives you a classic soda taste, but also supports your digestive health. And for a limited time, they've got a brand new nostalgic flavor inspired by the original mocktail, but bolder and brighter. The Shirley Temple. I remember the best, most exciting Shirley Temples of my life. They were at this restaurant that [music] was themed like a snow-covered lodge, despite the fact that we were in Southern California. And you walk in there and you can smell all the fake snow and there's [music] peanut shells on the ground and all the adults, they're drinking all these fancy garnish drinks. But as kids, we never got that until that Shirley Temple hit the table with the lime wedge and the marishino cherry. All that flavor is packed right [music] into that can. That really brings you right back. There's so much cherry flavor right off the bat. That's the thing that you actually remember about the Shirley Temple. All that bright red. And boy, this tastes like red. Then that little bit of citrus [music] undertones underneath. All I need to recreate the ambiance is a thousand pounds of peanuts. Just the shells, though, guys. We got to start ripping the shells off peanuts. I'm trying to relive a memory here. Not only is this a great alternative to alcohol if you're looking to cut back or if you just don't drink, but it also has low sugar, high fiber, and a functional blend that supports digestive health. Get a free can of Lollipop. You buy any two cans of Lollipop in the store and they will pay you back for one. It works on any flavor in any retailer. Scan the QR code or go to drinkllipop.com. Lollipop is sold online at Amazon and available in the soda aisle at thousands of retailers nationwide, including Walmart and Target. Frankly, I don't go to the grocery store anymore without leaving with an Lollipop. And thanks again to Lollipop for sponsoring this portion of today's episode. I got to go clean all the lollipop cans out of my car. I'm I'm just being [music] serious. It's a problem. Ben, similarly before you, we have four American dishes. Three of them are real. One of them are fake. Many of them are strongly associated with a region. All of them point to a [music] very specific moment in time and tell a very American story. Excellent. Excellent. I feel like you guys have slightly more regions than we do. It's slightly bigger land mass to region. We really do, but you have more Game of Thrones locations in yours and so I think it averages out. >> Fine. Fair. I literally couldn't remember if half the cities you were saying were from Game of Thrones or real. That threw me. Take off the first clo. The first one. >> Yes. Looks like an omelette. >> It is indeed an omelette. >> Can [music] you smell or identify what those little fried guys are on top? >> They also look like oysters. >> They are indeed oysters. This is called the Hangtown Fry. This is a bacon and onion omelette that is topped [music] with fried oysters. And it was invented in 1850 in the what is modern day known as Plasterville, but in 1850 was known as Hangtown because of their frequent public executions and wanting vigilantism. So this was invented uh during the California gold rush in 1850, started in 49 [music] and then very famously a minor hit the motherload and then went to a local hotel and said give me the most expensive luxurious dish you can possibly make. At that point there wasn't really infrastructure [music] in farms whatever people could carry. Eggs were very delicate would have broken at the time. So those were expensive to get. [music] And so they made him a an onion omelette with bacon and then fried oysters that would have been shipped down from San Francisco [music] at the time. Well, it's surf and turf in omelette form. It's delicious. There's absolutely nothing not to like. >> Interesting. [music] The game we've just played where oysters were abundant and actually really cheap in a similar sort of time frame [music] whereas here they were kind of exquisite because they were brought down the coast because I guess refrigeration definitely not a thing at that point. >> Yeah. So, it was not even brought it was brought down the coast but then Plasterville is also it's south of Sacramento. So, it's actually quite far inland. And like talking about all the history of the British Isles is you also have a lot more transportation infrastructure. So 1850 like you didn't have all of the roads and the waterways that would have built it out. You ever try and like drive around LA and park here? >> It's tough. We're not built for transportation, man. And in 1850 we certainly weren't. So this would have been a real treat. And yet I'm confused by the delicate egg scenario because eggs are delicate famously so. But the packaging supports them. And if you're not wanting to transport eggs, you just take the chickens >> and then you just shake the chickens. Pretty sure that's how it works. And you get fresh eggs. Like you don't squeeze it a [music] little bit, twist it maybe. It's like a bop it. >> South of Sacramento, they definitely had chickens. >> Sure. >> Oh, I It's tasty. It's delicious. It's believable. It's annoying. [laughter] >> I agree entirely. Number two. >> Oh, that's a mess. I feel like you could probably name what this dish is cuz it's it's not a lot of frills in the name here. >> This looks like a beef noodle burger. >> Close enough. A chowine sandwich we call [laughter] it. And this is uh from the greater New England area. New England just dropped. Um but [laughter] specifically stemming from River Falls in Massachusetts about 50 mi north of Boston. So, as it goes, Chinese immigrants who were working on the railroads, fleeing California's Chinese Exclusionary Act, which basically banned [music] them from all walks of business life here, tried to find new ways to earn money in New England. [music] There were big textile factories. And then in the back of these textile factories, they would open up local tea shops and traditionally Cantonese restaurants. One enterprising restaurant owner said, "How do we convince these European immigrants to eat our chowine?" And they said, "Well, this was the answer. >> We can put it in a sandwich." I genuinely wasn't sure if it had a bottom or whether you just put a top, but there is a bottom to that. The whole thing should be >> I mean surely not. When you talk about the history and the migration of people it again it's believable. >> Yeah. I mean hey that's the thing and delicious. Sometimes truth is stranger than fiction. But I don't think our sandwich would have meant this was to be a thing. The whole point of a sandwich is it's it's portable. It's transportable. It's easy to eat. This is none of those things. And yet it's delicious. >> Yeah. Yeah. So, this um >> whereas I said you could probably name that by looking at it. I don't think you'd ever get to Hawaiian hay stacks by looking at this, but that's what it's called. >> Hay stacks. That kind of makes more sense. I thought you were going to call it a salad. >> No, >> which is what you did last time. >> That's not a salad, Josh. >> Well, you got to argue with the entire Midwest, then because this is called Snickers salad. These are Hawaiian hay stacks and these were likely invented in the 19 I don't know if I was say these or this likely invented in the 1950s and is strongly associated with the Church of Jesus Christ of Latter-day Saints aka the Mormons. Okay, >> so this would have been invented as a potluck dish in Utah in the 1950s. If you know anything about the history of America, Hawaii becomes a state in 1959. But after World War II, a lot of GIs coming home from the South Pacific uh were sort of obsessed with Polynesian culture. And then combine that with Dole, uh, the company, um, exporting a [music] ton of canned fruit. They ended up with this. It is Campbell's cream of chicken soup mixed with chicken on top of rice, canned mandarins, canned pineapple. Sometimes you'll find raisins, sometimes you'll find cashews. We went with olives, cashews, and then the hay stacks part of it, of course, [music] are the crispy chowine noodles on top. >> I almost said it's deliciously confused, but I'm not sure it's delicious. It's just confused. But >> I I mean there's an element of that rings true understanding sort of the the Mormon food rules and um a desire to have enough in your pantry to survive any kind of uh situation for days, weeks at a time means that the canned soup, the canned fruit, and all the different bits does make sense. >> I'm so surprised you know about that. How many Mormons did y'all get uh up in England? The show's been on the West End for years. Sure. Oh my god, that's right. Wait, the Book of Mormon, the play is your lens into Mormon culture. >> Pretty much that and a small amount of time we spent in Utah a couple of years ago um when we looked at funeral potatoes. >> Oh, as a classic, which also used that kind of chicken soup, uh and they had a lot of tinned canned fruit. >> All right, you ready to go on? Do you have any inkling as to whether any of these are real or fake? Are you standing by? >> Delicious. Questionable in terms of my palette, but this is one of two things. It's the most believable. so far because of what I know about the Borland food rules or you've taken those food rules and worked out what was left in the dry store back in the kitchen and [laughter] thrown it together. >> I'm not sure. Um but I don't know what's under four. >> Here you have now this. [laughter] >> Yes. Yeah. >> You guys do pudding very differently to we do. >> We do. So I will say we do not call this one a salad. Um we did at one point call it a lasagna, but it is now it is now mostly known as Pop-Tart pie. Originally was published under the recipe Pop-Tart lasagna. And this one has a real date associated with it. This was published in a 1975 edition of Life magazine. At the time was the most famous magazine in America. Pop-Tarts come out in 1963 in the Cleveland area. 1975 is when pistachio pudding [music] boxes first hit American shelves. But you have to go 20 years earlier to the Checkex Corporation, which was a competitor of Kelloggs at the time. They publish a recipe in Life magazine for Checkex [music] party mix. And then 30 years later, that is now sold more often than actual Czech cereal. So, Kelloggs was trying to recreate the same exact market conditions with a recipe for Popp Lasagna. Unfortunately, never actually took off, but you can still find it in church potluck cookbooks around the Ohio area. You see pistachio pudding shown up in a lot of recipes like Watergate salad is a big one. Uh frog's eye salad. Back then, for whatever reason, pistachio pudding was the pudding to eat. And so this is layered with Pop-Tarts and then some mini marshmallows, more canned crushed pineapple, uh, and then a marishino and coconut on top. Um, I don't know, going back small memory in my mind that Kellogg, Mr. Kellogg was trying to appease all sorts of things at the time. That's the reverse. That's like the fun orgy of desserts. >> Well, no, it really is. But going back to the origin of Kellogg, so he started the Battle Creek Sanitarium, right? He had a uh a patient there cuz he's trying to cure all these ailments. He had a patient named CM Post who started the Post cereal brand. Basically tried to steal all of Kellogg's recipes. [music] And then right now, Kelloggs and Post are still the two biggest cereal manufacturers in America. Kelloggs makes Pop-Tarts. At the time, Post beat them to market with their toaster pastries [music] that were called Country Squares. So, there's a huge marketing battle at the time between Pop-Tarts from Kelloggs and Country Squares from Post. And they were just buying up all these magazine ads to try [music] and figure out how to get people to buy more of them. I can see it on the front of an equivalent like a Good Housekeeping magazine that we would have in the UK. Um, it's dinner party era. It's very much, you know, aspic gels and equivalent that we had in the UK. I feel like especially with the cherry on top. I mean, it's literally the idom exists. It's got the cherry on top. Or have you also just done that to reel me in? I don't know. >> Um, you've got history to support them all. But I think this was the one that was Let's just get him to try and eat that on camera. I think that [clears throat] is the fake. I think that is very believable. I think that is very believable. Could also be that, but I can see it on the front cover of a glossy magazine. So, I think it's probably that shouldn't and doesn't exist. All right, Ben, you are correct that the Hangtown fry is indeed a real dish. It has been served for 160 consecutive years [music] at Tatage Grill in San Francisco. This dish like makes me proud to be a Californian. I love the Hangtown Fry so much. This dish makes me slightly less proud to be an American, but this is a real dish. I It's [music] the only one of these that I grew up eating because I grew up in a big Mormon community in Southern California. Hawaiian hay stacks beloved infinite recipes. It does come down to these two, >> which is the ones I was >> Pop-Tart lasagna is completely made up. All of these facts then that I communicated were real. There really was a marketing war between Country Squares and Pop-Tarts. But this is a dish that has never existed in the sandwich. >> And yet that did >> has literally existed for over a hundred years and [music] has actually been written about by uh somebody wrote a doctoral thesis on the creation of the chowine sandwich. [music] And it is still like a relic of just a triumph of an immigrant community to make a beloved local food. Emerald Legosi has actually made this on camera before. >> Oh wow. >> Oh wow. Well, you fooled me again. We we the pair of us are useless at this. [laughter] >> I know. I don't think we're useless. I think we're It's like watching two great tennis players go at [laughter] it truly. You know, Federer wasn't useless when he lost to Nadal. It was just a great >> just back and forth back and forth. Back and forth >> cuz I think we're both really good at the fake history. We should turn this into >> We both need to go the same side of the net and work together. >> I was going to say we should run for office. [laughter] Ben, now we get to combine our forces against a common enemy, the Axis powers. >> What [laughter] the heck? >> So, the Kitcheners and I created four breakfast dishes from around the world, but guess what? One of THEM [music] IS FAKE. >> WHOA. [screaming] >> THE THEME CONTINUES. [laughter] >> UH, you and I cooked breakfast with each other before. >> Yes. British. >> We swapped our iconic breakfasts. >> Are any of these from the UK or from America? >> Can you say? See what we got. It is >> It's a mat. >> It is a mound of some sort of Oh, I have a funny feeling. Smells kind of sweet. >> I've seen something like this before. >> I think I have, too. Um, is this something you would typically eat with your hands? [music] >> Yes. >> But most people say yes. Like Yes. You're saying yes. >> Yes. >> Yes. Can I get like a Yes. >> Yes. [laughter] >> I'm eating with my whole I'm going to wet my hands and eat it cuz I have a sneaking suspicion. >> You're going in. Yeah, I think you're right. I think you're right. >> And then there's Is that a brown butter? >> I I think this might be Norththeast [music] African. >> Yeah, definitely a dish that I have seen before. I think we've made it on the channel before, but it was a long time ago. >> Do you know what the Is this like a a grain or a tuber? Is this like a cassava? They call them like swallows, but I think this is northeast African. >> I can't pinpoint it, but I think I've seen it before. So, I think it exists as a breakfast. Fortunately, the game is find the fake, not find the location. >> That is true. Yeah. Yeah. Yeah. I think this is real, though. I think I think we got a real one. Let's move over here. I love a chicken foot and they are big things. Now, what I have found recently, and we were in South Africa, and they call them walkie-talkies, cuz you get the the feet, the chicken feet, and then the cow's head or cow tongue. Yeah. >> And they call them walkie-talkies. >> Wait, did you eat a smiley when you were out there? What's a smiley? A smiley is the whole sheep's head cuz it smiles at you. Oh. Oh, no we didn't. Um, the spicing takes me to Southeast Asia. M. [snorts] Yeah, you get like the anis and the cinnamon in there. Could this be faking? Cuz this could be >> Oh, what is this? Oh, that's interesting. This would be a dumbolo. It's like a South African steamed like a dumpling. It's kind of steamed bread though dough >> from the Zulu community. But this >> where walkies and ties were a thing which makes sense of chicken feet. Is it breakfast? >> Like I would look at this and and instantly think either like like mainland China. But where would this be served with steamed wheat flour dumpling in Asia? >> Could be potentially like a western Chinese dish. If you ever had like a shing jang cuisine or like weaker cuisine, >> there's a lot more >> police where there's a lot of wheat pastry in Momo's >> and then chicken. You got to do something with the feet of the chicken. Might as well put them with breakfast and eat them. And they are I I love a gelatinous skin. This is delightful. Do you think that Lily and the KitchenAe could fake this? This seems like a very intricate thing to fake. You know what I mean? >> How long does it take? Cuz we were literally talking about this about half an hour ago that they [laughter] just thrown that together. >> Oh, that's got a suction on it. >> Oh. Oh, whatever it was. It was steamy. >> This is Should I Should I slice this in half? >> Let's go cross-section. [music] >> Looks like a nice little sharable dish. >> What could this crepe be? sausage. >> It's cheese and sausage, but what's the >> Okay, so initially I saw it kind of looks like blue masa, so I thought it was like a Mexican or South American dish, but I think that is just sausage and cheddar in a really floppy pancake. >> Also, I think this is this is >> otherwise I think it's just sausage and cheddar. >> This is giving like a crepe, but I really cannot. Is it buckwheat? Oh, is there mustard in there? I pulled it apart and I found some mustard to go with our sausage and cheese. >> Talking about how much history there is, how much more longterm history there is in Europe than in America. There's not some like French sort of like separatist group, you know, like the the the Breton that are like this is our heritage. I agree. But the French also do excellent sausages and shakuterie. That is a British banger with a chunk of cheddar cheese made in made in a gorge somewhere. >> But this couldn't be like a like a compe. You think this is an English sausage? >> I think it's English sausage. English cheese. >> And you're sure there's nowhere near you that's making this? >> I've never seen it, but you know, this to me is reading fake. This to me is reading European breakfast burrito. To be clear, I I'm kind of enjoying it. I eat it. I think I think the fourth one's going to be revealing. I'm going to eat the rest of this though cuz I'm having a great time. If you burrito any food, I'm kind of into it. Our fourth one. Oh, this looks fun. This looks fake. This is the fake one. What is it? This is fake. >> So, we got little what I guess is almost like anesque. [music] Really salty. >> I think this might be a Filipino dish. This might be on this. There's fruit in it. Is that papaya and mango with fish and onion? >> There's a There's a a chili paste in there. >> Absolutely delicious with a sandbowl. Do you think >> that is a sambal? But but sambal would read. I don't think it's Filipino anymore with the sambal. But I've had these crispy little fried fish in Filipino food before. >> That's delicious. >> I love eating meat, but more than anything, I love eating a hundred of a meat. >> You know what I mean? 100 a whole one of them. >> I mean, this one, this is a a very [music] specific texture and flavor. I think the other three though are like really objectively delicious. You know, this one slightly less so, but more >> the texture of the the the wrap, the pancake, whatever we're calling it. Do we think we lock this one in as the fake? >> I feel like a game of strategy. If we lock it in as fake, >> at least if we lose, we can agree it's still terrible. >> I agree with that. I think they were playing on the idea of a uh a British sausage to catch me off guard and I've never been caught off guard by a sausage. >> Wow. I am so unimpressed because you [laughter] are wrong. >> What? This is the baked dish. >> Get the hell out of here. What did you do? Wait, can you run us through what is this dish? >> This is Ethiopian um This is Ethiopian Geno. >> Oh, okay. >> Mhm. And then this is the fake dish. And then this is gallette saus from France. >> It is a gallette. I knew it was buckwheat. >> They eat it at the football clubs. >> Ah, this is their footy scram. >> No idea. [laughter] >> Wait, is this >> I think I did once watch football. >> Is this a French sausage, French cheese, and French mustard then? This is Indonesian tinino tuan. >> Tino tuan. And how did you come up with this right here? Cuz this is subjectively delicious. I hope you tried it. >> I was trying to go for like the five spice like Chinese vibe. The chicken feet. This was supposed to be like an egg drop soup, but it kind of just like combined into [laughter] the bow bun. >> Oh, this is a bow. It's like a steamed >> man. So, this is like literally a fake Chinese biscuits and gravy. >> Yeah, let's call it that, >> dude. Uh, Lily, great work. This was awesome. >> Turns out we are constantly [music] fools, you know, and I think there's something beautiful in that. We're all equally stupid, >> but I think also equally curious about the world >> indeed. Keep asking questions. >> Keep asking questions, dude. Ben, this was seriously a treat. Lily, thank you for feeding us. Uh, you got anything to plug? >> Uh, no, not really. You know where we are. Sorted food. If you'd like to find the fake, we do an awful lot more of it. Come find us. >> Thank you all so much for stopping by mythical kitchen. We'll see youall next time. Lily, you got anything to plug? >> Nah. >> All right. Well, I'm glad you're here. [laughter] >> See you guys. >> Great job. >> Check out our latest episode of A Hot Dog as a Sandwich out now. >> And I will say this podcast idea was inspired by my cousins and I watching Uncle Roger's Last Meal >> and kind of like collectively cringing a little bit. Um, >> this is you giving Southeast Asian redemption to the Mythical Kitchen