Channel: Mythical Kitchen
YouTube Video ID: Oc9rVB9LfkA
Episode Post Date: April 21, 2026
Transcript
Today we're making the struggle meals of
Michelin star chefs. Welcome back to
Mythical Kitchen where we all got to eat
and we all struggle sometimes. We do.
And you know who even struggles? Who?
The Grinch. The Grinch.
>> He does. His kind of whole story is a
bit of a, you know, it's kind of a story
of a struggle.
>> I've never seen it.
>> You've never seen the Grinch?
>> I don't know what he does. He steals
Christmas. So the Grinch is canon in
Christianity? Yeah. Also Michelin star
chefs, the top of the top, they struggle
too. And we have reached out to six
Michelin star chefs and we got their
struggle meals.
>> Do you know six Michelin star chefs?
Well, I one used to live in my apartment
building. So I just hit I hit up him.
We'll we'll talk later.
>> Talk about the other five. [laughter]
>> Gordon we'll talk about the other five.
But to really bring you into the chef
experience we have
GoPros that we're going to strap to our
legs. You're going to see a real weird
vantage point of everything that we're
doing.
>> It's really just the floor
>> [laughter]
>> right now. Yeah, um we've gotten a lot
of comments that say that these videos
are less
>> about the struggle of the meals and more
about the struggle of us trying to cook
the meals.
>> Yeah. And I think today Trevor we can
really prove that we are professional
chefs.
>> Dude, I'm locking in. You're locking in.
>> I feel bad. I feel like the last one I
like wasn't that locked in.
>> [laughter]
>> Look at him luxuriate over there.
No one luxuriates like Trevor. I think
today, no jokes.
Oh no. Well, hold on.
>> going to work for me.
>> Today I take back everything I said
about the Grinch.
No jokes, we're going to lock in and
we're just going to cook today.
>> Grinch stuff wasn't a joke, man. That
wasn't a joke. Serious stuff.
>> That's kind of what I'm saying. Yeah.
>> Is if it's in the realm of Christmas
that makes him a Christian demigod.
>> You know what I want to talk about today
is the damn Mercator projection, okay?
Wait, hold on. I've been thinking a lot
about the Mercator.
>> I've been looking at a lot of maps
recently. We can save it though. You
ready to get to cooking?
>> You ready to get to cooking?
>> Greenland is not that big. It doesn't
mean that America should have it, but
it's not that big.
>> not that big, guys. I have one glove on
just like that Michael Jordan character.
Um we're making Gordon Ramsay struggle
meal. So, Gordon Ramsay, he's doing
beans on toast, which is I think a
really delightful dish. I love beans on
toast, man. I love beans in any form. I
would even venture to say, I think I
might like beans more than Rhett
McLaughlin. Cuz it turns out he's kind
of a bean hater. We have Gordon's
official language here. That would be
baked beans, chili flakes, garlic,
Tabasco sauce, hot sauce, sourdough
bread grilled, baked beans on top with a
duck egg covered with Parmesan and
gratinate under the grill. That sounds
freaking delicious, man.
Here's the thing about duck eggs. You
might think, "Wow, duck eggs are fancy
and cool." No, duck eggs are disgusting.
Duck eggs infinitely worse than chicken
eggs, way worse than quail eggs. Quail
eggs are the best eggs out there. Jake,
you writing this all down? Heinz baked
beans. We had to get this from a British
specialty shop cuz we don't sell them.
We have a brand called Bush's and it's
made by a dog. Does anybody know what
I'm talking about? Yeah, I think a lot
of people are familiar with the dog.
>> His name is Duke. Are you just playing
with a knife? Yeah, dude.
>> Jesus.
What about it, man? I don't know. I
don't know.
>> the game, bro. I'm a student of the
game.
>> What game?
>> it's like holding a basketball, you
know? It's like a basketball player
walking around with a basketball.
>> The game of knife fighting or just being
ominous?
>> BEING A CHEF, BRO. OH, OH, IT'S A chef's
knife. I don't know.
>> doing here?
>> What are we doing here? What are we ever
doing here? Trevor, I'm making a real
knife. Wait, what? No, it's a it's
plastic.
>> Why do we have a prop knife?
>> I asked for toys.
>> What do you mean you asked for toys?
>> Well, last time I we were here, I they
gave us toys to play with.
>> Who gave us toys? I don't know. There
were restaurants.
>> Who's they?
>> Someone in the KG. KG
the freaking toys.
>> a little dude. Putting a couple chili
flakes in the beans. Can I say
something?
>> It's like you don't even want me to be
here.
>> You are wanted.
And you are needed. Can I say something
about baked beans? Yeah, dude, go ahead.
>> I don't think you need to add anything
to them.
You know, Gordon Ramsay's out here
putting and the bit they added all that
stuff already at the factory.
>> [laughter]
>> It's it's in there. The garlic's in
there like as a Michelin star chef you
think he can just taste it and go like
well, what I think would really set this
off is a little bit more garlic. Dude,
honestly maybe maybe that's why he has
the star.
He just has the power of being able to
taste the food and go
that needs more garlic.
Josh, I got to be honest I think that's
a skill that you have too. You think so?
>> I think that's in your arsenal. You
think I have the
you think I have the big garlic tasting
skill?
>> I think so.
>> Well, here's the key it all needs more
garlic.
>> That's what I and I've been saying that
man.
>> He said a little bit of Tabasco chili
sauce in there. You put beans on toast?
I don't honestly no if I'm being super
duper honest I don't think I've ever
eaten beans on [laughter] toast
>> Really? Dude, you're going to love this
so much. I can't just have the toast on
the side?
>> No way. No way. No how. Okay.
>> I think it's nice the beans are cuz
they're kind of like saucy. They're nice
saucy beans. I want to burn the [ __ ] out
of this bread dude. This is going to be
great.
I'm seeing if I can saw him in half.
What do you mean?
>> Oh no. Now the quarter pointed counselor
is going to be asking more questions to
him. Why are we asking stupid questions
man? You see me sawing this guy in half
with a knife and you're going what are
you doing? It's pretty clear. I got to
cook up a couple duck eggs. Trevor you
excited to eat this duck egg with me? Uh
well after all the things you've said
about duck eggs honestly no. Oh god.
Oh look at that thick duck egg. Oh jeez.
Oh I got a little shell in there. Dude,
it actually it worked so much better
than I thought it would. He's completely
sawed in half. I thought it was going to
take me so much longer.
Uh you really got to like finger the
duck eggs.
Trevor, when's the last time you went to
a Michelin star restaurant?
What's Trevor doing?
Dude, he's not even looking bro. Trying
to stack all my things. Here we go.
How many pans do you Dude, why do you
got so many pans on pans? Well, I looked
away for like 2 seconds. I'm trying to
get get these duck eggs nice and kind of
like steamed in there. I want to cook
the yellows a little bit, but then I got
to stack all these on top of of it
itself. Oh, you're pushing
>> And then I got to broil it. Wait, check
this out.
Bro says check this out like we have any
choice.
>> [laughter]
>> Like we're we're being paid to check
this out, Josh. Hey guys, if you want to
keep your health care, stay here and
watch me do this. Everybody in this room
is being paid to check this out. But you
guys would still be here hanging out
with me cooking if you weren't getting
paid, right? Yeah. Blaine?
Yeah. A two, Blaine?
>> [laughter]
>> Dude, Tony's in the corner shaking his
head. Oh my god. TONY, NOT YOU. NOT NOW.
DUDE, Tony was shaking his head, bro. So
right now, we have our bean Do I taste
the beans? Let's taste them. As an
American, I would put a quarter cup to
maybe a a full court of brown sugar in
there. Okay, but here's the thing, man.
Let's go back. Let's wind the clock
back. You literally just said you don't
need to add anything to the beans. I
don't think I ever said that.
>> Bro, you just said it.
>> Does that sound like something I'd say?
Bro, the tang.
>> Can I say something about baked beans?
Yeah, dude. Go ahead.
>> I don't think you need to add anything
to them. Yeah, well, I guess these these
beans are made for a British palate, but
the American in me just craves corn
syrup. Yeah, talk to me about the
difference between a British and
American palate real quick. What are you
guys doing? You're making people mad.
Now, the Brits, now what they love is
the taste of gray.
And so if you look at all their foods
Jelly deals. You ever get Are you on Are
you on pie and mash Tik Tok? I'm not on
pie and mash Tik Tok, but I've been on
my Scrandle. You you like Scrandle? I
love Scrandle, dude. It's like a game,
and they show you pictures of Scran, and
then you pick which one you think people
like more. And half the time it's like
some of the greatest looking food you've
ever seen in your life, and half the
time it's like I didn't think that you
could make a hot dog that gray. Yeah,
yeah, yeah, yeah, yeah. It's crazy, man.
Um, if I said smack smack barm pewit?
Oh, I know that, BRO.
>> SMACK BARM SMACK BARM PEWIT. THAT'S A
CLASSIC, BRO. THAT'S A THROWBACK. That's
like 5 years ago we were talking about
smack barm pewit.
>> pewit, dude. Trevor, tell them about
smack barm pewit.
>> Dude, I honestly don't remember other
than those guys being so pumped about
it. It's like wet peas and then
>> [laughter]
>> uh they Well, no, it's just it's just
the the pewit. It's some grating barm on
top of this duck egg and then we're
going to grat gratinae it in this
broiler.
What? [laughter]
Dude, a smack barm pewit is an iconic
low-cost vegan chip shop sandwich
consisting of battered deep-fried potato
slice, smack, placed inside a buttered
flour cake, barm, and soaked in liquid
form mushy peas, pewit. Pewit. Smack
barm pewit.
>> Smack barm pewit. I'm going to rip this
in the broiler.
Bam! Gordon Ramsay beans on toast duck
egg struggle meal.
Engage.
>> [laughter]
>> I'm so sorry, Jake.
I'm so sorry. I'm never going to do that
again.
I will. Listen, sometimes life is a
struggle, [music] but your health
doesn't always have to be. This portion
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And again, thanks to AG1 for sponsoring
this portion of today's episode. Uh this
is uh Michael Cimarusti, who is the
Michelin chef of Providence, here in Los
Angeles.
Two stars. Two stars. Two stars. Good
restaurant. Now.
I
No.
No. No, no more?
>> [laughter]
>> Up to you. Do you have something Do you
have something that you feel is like a
good contribution? Uh yeah. Yeah, yeah.
Oh, go ahead. Okay. Uh he also owns a
really great restaurant called Connie
and Ted's.
>> [clears throat]
>> Cool. All right. Uh
and and his struggle meal which is
honestly this
>> [laughter]
>> Josh? Uh he recently he recently
accepted a hosting opportunity for a new
culinary competition show called
America's Culinary Cup on CBS, and I'm
very proud of Chef Cimarusti. He does
really great work.
Uh that's it, I swear.
And his struggle meal Honestly, this is
pretty freaking real. It's a quick pasta
made with olive oil, pasta water, and
chili flakes. So,
>> [gasps]
>> I'm pretty sure I've made this before,
and I think that I can accomplish this.
This is a pan and the water is boiling.
Now, that's going to be
probably step one to making a pasta
unless you want to get really meta with
it and be like step one is buying the
pasta, you know?
Step one for me, I guess, is going over
here and getting the pasta from the
shelf.
Did it. Oh, and you know what? I'm going
to save myself a trip for later. I'll
grab the chili flake and the olive oil,
too.
>> [laughter]
>> Look at me. Look at me managing my time
well. And not quite a roiling boil yet.
Does the boil royal or does the boil
roll?
Cuz I think both work.
>> [laughter]
>> A boiling royal? Roiling boil?
>> boil. Roiling boil is like a thing that
people say, right?
>> No, it's a rolling boil. Roy- What is
roiling? Roiling, I think like oh, I'm
I'm I'm roiling like I my my tempers are
really flared. I think roiling boil
works as well.
>> But the term is rolling boil. I'm I'm
I'm I'm I'm I'm I'm 80% sure. Hold on,
there's a Reddit thread from 4 years ago
that
the distinction just came to my
attention and I couldn't find any
serious articles about this online.
[laughter] Does anyone have more info?
It is a rolling boil. Okay. Dude, cool.
You freaking got me. I I have another I
have a couple other ones that people get
wrong a lot. They say chomping at the
bit.
>> I was going to go to my email.
>> Champing at the bit, that's not real,
dude. And also uh like to to rifle
through to like oh, I was rifling
through the papers in the briefcase. You
riffle You riffle through.
They've all been sort of naturalized in
the sense that people have been using it
so wrong for so long that they're now
correct and I I believe in that. That's
a descriptive versus prescriptive
language modeling.
Kind of like how the term literally now
is means like hyperbolic as opposed to
more literal definition. Um like I'm
literally dead means Bro, everybody's on
their phones right now. [laughter]
Wait, cuz they're bored or cuz they're
If it would be helpful, I can do it near
Trevor so you can get us both in the
shot.
But the word mischievous [music]
Mischievous, yeah.
>> not
>> There's no I.
>> second I in there, bro.
>> second I in mischievous.
>> Dude, we could go on about stuff like
this for proba-
But I never salted my dang water. I even
asked Tony if he salted and he was like,
"No, you can do it on camera." And I was
like, "Bro, I got that." And then I
That was bad
Bro, this is
Okay, it's been an hour
um because we've all been discussing
roiling versus rolling and I believe
maybe Josh has some new info. Royling
exclusively refers to the churning of
the sea. So, if you're saying like I'm
roiling in my emotions, it's [music]
like your emotions are are are are
churning. It makes a lot more sense to
say a roiling boil or or if you're using
that as a descriptor of let your pot
come to a roil than rolling boil.
Another thing, riffled versus rifled,
this blog written by a copy editor is
claiming that they are used
distinctively. To riffle through is to
casually thumb through and to rifle
through is to very aggressively
select through. And I did not I did not
know that, but that still seems
they're implying That's crazy stuff.
>> They're implying that it's purely
convergent evolution, that the words
have no no similar etymology and and and
I'm and now I'm
roiling over here. We're all learning
something today.
>> [sighs]
>> Winnie, you got [gasps] any big plans
this weekend?
>> [laughter]
>> Yeah, I know, man.
I'm really looking for- [laughter] I'm
really looking forward to it. So, what I
would do in this is get like a good
amount of olive oil in there, probably
like a quarter cup, couple chili flakes
in there, toast it, and then what you
should do is take the pasta straight out
straight out of that there pot and put
that in when the pasta's done or even a
little bit al dente. Josh, you tell me
when, actually. Yeah, let's see.
You want to you want to test it? We're
going to do a little little fun little I
want you I want you to tell me when to
stop. Okay. But can I come over there or
No, you just got to tell me when. Wait,
right now? I thought you wanted me to do
it in the
>> Yeah, no, I'm going to squirt it in here
to see how close you can get to a
quarter of a cup.
>> Yeah, but I would just like look at it,
I guess. Yeah, that's why I'm covering
it, bro. What I think you should do, can
I can I
give you a pitch?
>> Yeah, punch out my game. I think you
should squirt that in the pan and I tell
you when to stop and then you pour that
content to see how close I get to a
quarter cup.
Okay. Okay. All right, go.
Stop.
The crazy part is this is oil, so now
there's going to be so much in the pan.
Here you go, front and center. Don't
like don't like pour it over if it's
over.
Yeah.
Dude, not even close, bro.
Is that like so little oil?
>> That's like an eighth of a cup, bro.
Bro, that's not coming out. The hole's
too small. The flake isn't even coming
out, bro. What are we doing?
>> too small on the hole's too small on the
chili flakes.
No such thing as a small hole, only a
small chef.
Okay. I get that for clean for camp.
There's no such thing as a small hole,
only a small chef. Josh A 2026. [music]
I'm watermarking all of my sound bites.
You're watermarking your sound bites?
Talk to me about that, man. Yeah,
[laughter] so I guess so what I'm really
worried about are the streamers, they're
clip they're going to clip farm me. And
so what I'm doing is after I say any
zinger, I'm saying Josh A 2026 right
after so I can But I think what I should
Josh A 2026 do is start [music] saying
it in between sentences.
>> This is going in here, bro.
Sometimes it feels like when we're doing
this, it's like you're when you're like
a kid and your parents go somewhere and
then they got the like little kid
corner.
And I feel the same way. Like that's the
kid corner. Like I'm doing something
over here and I'm like perfectly content
to let him like be the kid in the kid
corner in the same way that I think he's
perfectly content to let me be the kid.
It's like we're just trading off who's
the kid in the kid corner.
I'm just saying it's called the kid
corner, [music] not just a cut corner.
Bro. What?
>> That's disgusting,
bro.
That's like oiled up pasta with chili
flake, I think.
>> salty?
I haven't tasted it, bro. But you should
taste it. You're the chef.
Chef
comes from the French for leader.
Check this out. Check this out.
Done.
Wow.
What did you say? Hold on, Taylor. You
mumbled something under your breath. Not
a single what? Come look. I get it. I
made a mess, but there's salt in the
pasta.
>> Not a single flake hit the pot. Yeah,
you want to freaking see? Come lick it.
Come give it a lick.
>> Trevor, you're not allowed to say that
to a coworker. Look, we've all made
mistakes today. Hi, welcome back to our
normal cooking show. So, we're cooking
This is This is my homie Key. This is
Key Kim of restaurant Key. The reason I
know Key is because
during the pandemic when we're all on
lockdown, he was making really
dope-looking Korean Bento boxes, and I
saw one of my food writer friends post
about it, and it was like really
beautiful fine dining level stuff in
these Bento boxes, and I looked up the
address to pick up, and it was my
address. And I was like, "Oh, that's
interesting. Dude's running this out of
my house." Turns out he literally lived
a couple floors below me in this
apartment building. And then I just I I
hit him up, and then I ate his food, and
it was absolutely delicious. And then
now he has a Michelin-starred Korean
tasting menu restaurant called Key, and
I still haven't been cuz I'm a huge
piece of crap, and I'm a fake fan. But
so [clears throat] sorry, I hit him up.
And he has a really He has a really
legit struggle meal that I think is
awesome, which is
Shin Ramyun with {quote} leftover
cilantro and onions that I have from a
taco shop.
And I think that's awesome. That's real
chef ball knowledge right there.
>> Wait, that sounds so good.
>> [laughter]
>> Dropping Shin Black in there. God,
there's so many sauces for the Shin
Black.
>> today, so I'm like really hungry. Wait,
what? You didn't get lunch? Legally,
you're not entitled to lunch cuz you're
only working one shift, Trevor.
[laughter]
>> It was an accident and KJ was like
trying to convince me like let me order
you food and I was like no, I'm about to
be eating so much food.
>> Do you want a bite of my lunch? Shin
Shin Ramyun like this was before we had
Buldak. This is I feel like
>> [laughter]
>> God damn it. This is the millennial
ramen, you know what I mean? It was like
we're not eating cup of noodles like our
like our forefathers. No, no, no. Shin
Ramyun, that's for people in the know.
Oh, Buldak just did a collab with Panda
Express, bro. They got the Buldak
chicken. I've been scared to try. I've
been to Panda Express a couple times and
I've seen it there staring at me and
I've been too scared. And I'm not
usually scared of things. Buldak did a
big activation at Coachella last year.
Where they had the most clean and and
nice to poop in bathrooms available to
everyone. [laughter]
Getting getting the Buldak shits at
Coachella? Going to Coachella and
consuming a bunch of Buldak is probably
one of the craziest
>> I That was That was me, brother. I was
eating a bunch of warm poke in the
sunshine. Dude.
>> Letting it all bowl going.
That's not bowls, IT SAYS BALLS. IT'S
PANS. BUT this one says pans, it is
bowls.
I feel you just got a camera trained on
Trevor over here. Legally I only have to
roll my windows down 3 in.
Am I being detained?
Am [laughter] I being detained?
That is crazy. Dude, you know when
someone's coming with a handful of the
cilantro, onion, and lime to the ramen
bowl, it's about to be the greatest day
of your life.
The knife did nothing.
Let's try this one. This one would cut a
little wrestling guy in half.
Mhm. Mhm.
Would you throw a knife at me? You threw
a ding knife at me?
Throwing gosh dang knife at me. I'm out
here trying to make my ramen. Boom,
cilantro and onion on the ramen.
Put a lime wedge right there just in
case. There we got it. Key Kim struggle
meal.
Cinematography. Trevor, please enjoy
Gordon Ramsay's finest beans on toast
with a duck egg and parmesan gratinée.
And you're going in chopsticks. Is that
the the way the chef recommends? I don't
believe he specified. Got a nice jammy
yolk. It's very jammy. Dude, I think I
just feel Surely it's just like I pick
it up and freaking take a bite off it.
And then I'm going to go right into the
center.
Hey, Bill.
Take it or leave it.
>> [laughter]
>> I love beans. I just like this is not
like the way that I would want to enjoy
them. This is almost
exactly how I want to enjoy beans.
I'm dead serious. Like there's something
so comforting about starch on starch. It
tastes fine.
And I would never like choose I would
never go out of my way to eat this. Like
this is like I get it. As a struggle
meal, this for me is as perfect as a
four as you could get. A four?
Yeah.
>> 10? I have nothing against it, but it's
just a four to me. Tastes like an eight
and a half. That's crazy.
>> I was almost going to give it a nine,
but now you give it a four I feel weird.
I love it. Well, I'll bring I'll bring
it up to a five. This is perfectly fine.
Eight and a half and five I'll take it.
This is just perfectly fine. I may have
had somebody sneak in some garlic.
That's cool. We're getting in there.
[laughter]
>> [snorts]
>> Mhm. Oh my god, that's so good. I'm
going to bring this for dinner.
Take that home.
Oh, did you [laughter] get chili bite?
Yeah. [snorts]
It's in my nose.
Dude, I think I got chili bite when I
look at it and look at that.
It's like up there I think.
It's fine. It's fine. I can deal with
it. It was just crazy for a second. I
dropped some pasta in my beans.
>> I'm going back in though, man. That was
delicious. This just makes me really
crave a proper aglio olio e peperoncino
with a little bit of parsley in it just
like
so so so good. But if you don't have
that, how easy is this? Dude, that's
great. For me it's just a 10. This is a
10? This is a 10? How do you give it a
five?
I'm giving this a seven. Dude, this is
good as hell, bro. You're giving that a
higher score than this? I would rather
eat beans on toast than any pasta dish.
>> You know, I'm going to save the 10. I
haven't had everything else yet. I'm
going to give this a nine cuz I would
eat this
>> eating my beans on toast, I'm sorry. Who
grew up? Let's get into the ramen. That
looks good [laughter] as hell.
Chef Kim Squeeze my lime.
>> [laughter]
>> Only if you ask nicely.
>> Sorry, I don't know why I did that so
angrily.
Wait, Blayne, you got me something?
I was just going to go in that fridge,
right?
On the door on the right.
There's a hot sauce called El Yucateco
XXX.
That one. Hell yeah, dude. Appreciate
it, buddy.
Thank you, Blayne.
He didn't specify this, but I guarantee
you Chef Kim's out there ripping some El
Yucateco on top of this lime and
cilantro
>> ramen. No, dude, that's That's
outstanding.
That's just delicious food, bro.
>> [snorts]
>> Yeah, bro. Slurp it up, man. I look, I
can't fault him for that. It's
slurp-worthy.
The cilantro and onion is so good. It's
so
>> [laughter]
>> good, bro. It transforms the whole dish.
>> No, it does. I was expecting it to taste
a lot more just like what I think of
like a Shin Black ramen taste like. This
tastes like a fusion dish that you would
pay $21 for at a restaurant.
>> Yeah. Wait, this is maybe the first time
we've done a struggle meals episode
where I'm actually like really
struggling and need and need something
like this.
>> Yeah, I'm really hungry.
And the food's really good.
>> [laughter]
>> I think this is this is like a 10, this
is a perfect struggle [music] meal.
>> Bro, no, it's a 10 for me, too.
>> Dude. Easy peasy. This is going to be
tough to beat. That's outstanding. Okay,
so this next one, Curtis Stone, Michelin
star chef from Josh. Wolfgang is his
current Michelin star chef here at the
All right, so his struggle meal, it's
really cute story, actually. He said
it's from like when him and his wife
first started dating and they had like a
party and they had a bunch of leftover
like Korean barbecue and so the next day
he'd like get some of the like kalbi and
and and chop it up, put in some
gochujang and make a little quesadilla.
So we're going to do that with some with
some spicy cucumber stuff.
Dude, I don't like that.
Bro, I'm just going to get started,
dude. I'm going to talk about his other
restaurant. So
That's going to be my new strategy with
Josh is there and he's just ignoring
Cutting board. I'm locked in.
12 minutes, bro. 12 minutes.
You put a timer on me, I can do
literally anything.
He's also handsome.
He's a handsome man. Cutting board.
And I need a freaking cutting board. I'm
sorry.
I was sending a text anyways. Yeah, I'm
bringing all this freaking stuff.
Okay.
Yeah, that's a good as
>> [laughter]
>> Okay, so earlier I said I wanted to talk
about the Mercator projection and I was
being serious. Here's the thing about
the Mercator projection. I have no
problems with it because it serves its
purpose well, you know, it's what I need
it to be, but
I wish that it wrapped not just side to
side, but up and down.
Do you get what I'm saying?
Like like when you like when you go to
you when you go to the right, you know,
it's like it comes back around, right?
Like you're looking at a rectangular
map, you go up the right and it comes
right back. But if you go like through
the North Pole, how would it come back
down?
Like if I'm in if I'm in Canada and I go
up to the Arctic Circle,
where does does it come off at an angle
on the bottom? Like what is the angle of
re-entry?
Cuz then get this, look up
flight path from LA to Dubai. It's the
craziest thing you're going to see all
day. It literally you fly from LA to
Dubai and you go through the North Pole.
And then you look at the Mercator
projection, it's like how's that make
any sense? But we don't live on a
rectangle, we live on a globe.
>> [applause]
>> I didn't think that was clap-worthy. I
was just talking.
All right, I'm going to wait on that.
For those of you that are interested in
the cooking and not Josh and I talking
about maps, I'm going to get some of
this gochujang sauce in the
>> our audience, that's almost none of them
that are caring about the cooking. Yeah,
it will will care about the cooking more
than the maps right now. Oh, yeah.
Almost as much as show it to you, but
it's like I'm already showing it to you.
Let's check this out. If we put like If
you put [snorts] your thumb on that.
>> I That's Los Angeles. I'm going to go
over to the United Arab Emirates. How
crazy is that, dude?
>> flight path. Yeah. If this is a globe,
this is the most accurate representation
of like, you know,
of the continents in a 3D
representation. But that's why and then
you And so, yeah, the quickest flight
path is truly it's it's just through the
North Pole to get to Dubai. It's crazy.
How funny is that?
>> with the pistachios in it. I'll only get
the chocolate
>> pistachios in it. I am going to grate
some cheese. Not a lot of cheese. Light
on the cheese is what I've been
instructed to do by Curtis Stone. The I
can't see how much it is cuz the grater
is blocking. Jeff, what other map hot
takes do you have? Ooh, map hot takes.
Dude, actually that's a pretty scary
question. You know what I'm always
fascinated by?
You ever see some countries and it's
like,
"Mhm, kind of suspicious that you're
landlocked. How did this happen?"
Croatia's got big old They They just
sniped it all.
>> sniped it all down on
them.
Well, check check this out. So, this is
the one that I'm concerned with.
That one right there. Oh. Right? So,
someone made that happen. Someone did
that. And it's like messed up in
>> right now.
The idea of like of a sovereign nation,
it's it's very very new to human history
and they're still being created all the
time. But if you see a country that
doesn't have a water border despite the
fact that it's like pretty freaking
close to water,
I would guess that there was a treaty in
place that benefited some current ruler
to try and, say, block access to water
for one country over another. Especially
when you have suspiciously very long
coastline. You know what I mean? I don't
know enough about like treaties between
[music] like Laos, Cambodia, Vietnam,
Thailand, or how that all happened after
like French occupation left. But now I
want to I now I want to look it up.
Not that Argentina's landlocked or
anything. Well, I mean Bolivia's
landlocked.
Chile's I mean
Bro, Chile is hogging that coastline.
>> but that's what I'm saying. It's like
how does that Stop, bro.
>> is your access to the world for for for
for so long.
I'm right there with you, dude. Fingers
dirty. All right.
You've heard about maps. Now get ready
to hear about quesadilla.
>> [laughter]
>> But
Oh, ho, ho. We got to put the slaw in
there. So, check this out. I'm going
about to I'm about to peel this back,
okay?
It's going to look so good, I bet. Hold
on. Hold on.
That's really good work, Trevor. Okay,
grab my fork out from under there.
And then I'm just going to slaw this bad
boy up.
Oh my god. Yeah,
this is going to be so good.
Okay, and back on.
Done.
Time.
3 minutes 48 seconds. IT'S A NEW WORLD
RECORD.
I LIKE THIS ONE. THIS ONE'S EXCITING CUZ
THIS reminds me of eating um I'm going
to call it Well, no, it was definitely a
struggle meal. I was working for this
chef who used to work with a bunch of
Michelin star chefs, but we used to do
this crazy catering dinner and it was
days and days and days of prep and like
everything went wrong and we were just
like sweaty and we were like drinking as
many of the hot bottles of wine that
came back [music] cuz the AC had broken.
But anyways, at the end of the shift, we
had a bunch of mason jars filled with
foie gras pâté and like they were all at
the table and they're all like, you
know, half eaten depending on how much
of the guests that ate them. And he was
like, "Yo, collect every single Mason
jar filled with foie gras and scoop it
out and just put it into deli [music]
cups and then meet me in the alley."
And we did that. And then we ended up
back there with just like baguettes and
just deli cups of like foie gras pâté
and bottles of red wine and people
smoking cigarettes and [music] we're
just
scooping the baguettes in the pâté and
just fingers are covered in fat and duck
liver and it's like truly one of the
better meals of my life. That would end
up Recreating that would end up on my
last meal. And that's from Chef Grant
Achatz, three-Michelin-star chef from
Alinea in Chicago among other
restaurants. This is such an awesome
little story that he wrote to us. So,
they have a dish I need to explain this
before we start cooking anything because
they have a dish called the black
truffle explosion where it's like a
large dumpling-esque pasta, like a
tortellini situation, [music]
uh that is just filled with this like
liquefied black truffle butter and so
you eat it in one bite, black truffle
explodes in your mouth. It's a signature
dish they've had for a while. What they
do is they cook the pasta and then they
hold it in uh beurre monté, which is I
think just a kind [music] of
emulsification of butter and water.
And they hold the pasta in there to let
it cool down before they serve it to the
guests.
Uh and what happens is some of the black
truffle leaks out [music] into that
butter. So, he has this giant basin of
like black truffle-scented infused
butter at the end of shift. And what
apparently they do is one, they'll just
like give it away to chefs to like take
home so they can throw it in their own
late-night snacks or Chef Achatz said
that they'll like scramble eggs in the
butter. So, we're going to do that and
then they'll just have this whole party
where they [music] just bring bread and
Ritz crackers and find anything they can
to dip in this black truffle butter at
the end of service. So, what we have
here, we've made our own little black
truffle-infused
beurre monté or beurre blanc right here.
Is there a difference between a beurre
monté and beurre blanc? Is there a
difference? Pass to Tony. Pass to Tony.
Yes. Uh what is it?
There's vinegar in beurre
Really?
Oh god, that's good.
Bro, what did you slurp? Oh, Oh, you
want to hear it? Do you want to slurp
some? What did you Yeah, I'm just the
black truffle butter. Oh, yeah. Truffle
butter means something dirty, I think,
on Urban Dictionary. Woah, dude, that's
good as [ __ ]
>> [laughter]
>> What does it mean on Urban Dictionary?
You
You don't have to talk about it, but you
>> No, are you going to make me look it up?
Should we look it up?
What is it?
>> god, wait, that's disgusting, bro. I I
actually don't know what it is.
>> Dude, oh my god, I don't want to say it
out loud.
>> I just know every time I would talk
about truffle butter, the food, someone
would go, "Ew, gross." And I never
looked it up.
>> That just made my mouth taste bad.
That's crazy, dude. Do you want to read
this? I don't want to say it out loud.
It's disgusting. Sorry, is the AI
overview cuz I can't turn it off?
Oh my god. RIGHT?
EW, IT'S DISGUSTING.
>> WHY TRUFFLE BUTTER? TREVOR, can you find
eggs?
Why do I have to do everything?
>> know where they are. Oh my god, why
would I?
>> have eggs?
Nah, dude, eggs are fake news.
I don't think there are any eggs in
there.
>> hold on. Hold on. Oh my god.
>> No, you know what? I'll be back. I'm
going to go get No, dude, Josh, you go
get the eggs. Okay, Trevor, here you
are. I'm going to start playing I'm
going to start playing the game now.
>> Coke cuz I got to get whatever tastes
good in my mouth. Go get a Diet Coke.
You should give me the Go Give me
[laughter] the GoPro. What?
All right, I want to I'm going to the
kitchen.
>> [laughter]
>> Hi, V.
Do you have eggs?
Josh needs eggs. Dude, that's so big.
Why am I putting this in a freaking pan
instead of a sheet tray, dude? I don't
know what I'm doing any any of the time.
Let's freaking go. Okay, I got the eggs.
I'm the literally a I'm a hero, man. I'm
back. I got eggs. Trevor's back. You got
eggs.
I don't know if the GoPro's working or
not. Should I rub some truffle butter on
the toast before I toast it?
>> Dude, you're cooking.
>> [laughter]
>> I don't know if that's metaphorical or
literal.
You're uh both, man. I think that's
great. Here's the thing is I trust your
judgment on pretty much like anything
cooking related, actually. What What do
you trust my judgement the least on
outside of cooking? Oh god.
>> Music's one of them. Oh no yeah that's a
big one. [laughter]
Anytime Josh is like dude you have to
listen to this song and then he goes
Alexa play this song and then it's the
worst song you've ever heard. I think
Killdozer by Kim Dracula is awesome. No
there's a I want to give Josh credit
there's a gem in there every once in a
while. We'll grab a beer.
>> You put you put me on to the the the the
the Wanted is that The warning. The
warning.
>> They say they're from out of Monterrey
Mexico where they from Monterrey
Guerrero? Wait dude who is the Wanted?
Dude the Wanted did Glad You Came didn't
they? That song IS SO GOOD BRO. I forgot
that song existed.
>> Oh my god I wish I could sing it. Why
can't you sing it?
How long have you been a YouTuber?
>> [laughter]
>> It's so funny. It's a Can you imagine a
world in which you could be on YouTube
or or anything or a podcast and just
like hum a tune without fear? It's
insane. How much money would the [ __ ]
record companies lose if I could just go
How much money are they losing for every
second that I do that? Because I'll pay
it. I'll be If you can prove to me
material loss for that act I'll pay it.
Otherwise I'll see you in court and I'll
see you in hell.
Dude it is crazy though cuz literally if
I'm just singing the song and doing bad
likely people are going to be like oh my
god I remember that song. Let me go
listen to the actual good version.
>> Yeah yeah yeah. Like why would you not
want me singing the song?
>> No no what they're going to do Trevor
instead they're just going to replay you
humming that [laughter]
and that's going to take money out of
the Wanted and RCA's pockets.
>> It's ridiculous.
>> You wouldn't download a car would you?
Dude look here in in dude in the big
2026 I would download the hell out of a
car.
You know what I'm going to be quiet.
Not everything needs a reaction. I'm
going to learn I'm going to learn to sit
back and observe.
>> [music]
>> Trevor's been awfully quiet.
>> [music]
>> Dude, being quiet sucks. I know, right?
Oh my god. What's wrong with me? Tell
you what, they ain't no they ain't got
no Michelin stars at the Ritz-Carlton,
but they should.
Trevor, what do you what kind of
basketball game Thank you, Annelise. I
actually was going to bring it up
myself, but thank you for bringing it
up.
>> [laughter]
>> I played some of the craziest basketball
I've ever played on Sunday, dude.
>> Yeah? It was insane. No, okay, so we
>> so we got the soft scramble here with
the lovely truffle butter.
>> ever done to me, dude.
>> what I'm going to do is I'm just going
to pour a little bit
>> [laughter]
>> of that truffle butter right on top of
those eggs. And then beautiful, we're
going to dip
>> That's crazy.
>> all of that bread in there. Bro, I could
get up and walk out of here.
>> I think Trevor's still talking. Okay, so
that was the meanest thing anyone's ever
done to me. Because like I was actually
really excited to talk about basketball,
and Josh loves basketball, so I was
like, "Oh my god, he's going to be
excited to talk about it with me." And
then he just did the meanest thing ever.
But now I'm up here and I get to choose
to talk about And he's just looking at
his phone, bro.
>> Sweet, Wikipedia, Steven Spielberg. Oh
my god, bro. On Sunday, I play I play
basketball in the park every Sunday with
my friends, and I just played some of
the most insane basketball. We played a
25. Okay, we played 25 points. Game is
25. I scored in our last game 21 of our
team's 25 points.
That's like the equivalent of putting up
80, bro.
>> this at the park or
>> Yeah, this is at the park. Dude, I went
like five for six from behind the arc.
>> Dang. I literally my leg is sore, and I
was like, "My leg's never been sore in
that way before." It's like on the
outside of my quad. Dude, is my step
back leg. Yeah?
>> hit
>> so many step back threes, it was insane.
Literally just Oh, it was buttery. I'm
making food. That's the other part of
the show other than talking about
basketball. Dan Barber, it's such a long
Wikipedia. Josh? Michelin star chef of
Oh, uh Blue Hill Sorry, Blue Hill at
Stone Barns. Blue Hill at Stone Barns.
>> Um he also is one of the creators of Row
7 Seed Company, which um invents
new vegetables.
>> [music]
>> And that's a great little toss-up to
Trevor, who was about to talk about one
of them. To talk about this struggle
meal here, which is gar leek toast. The
gar leek,
which is
a hybrid gar leek. Yeah.
>> Yeah, that's exactly it. But it does
unfortunately share the name with a I
believe an over-the-counter supplement
called gar leek. Didn't know that.
But Dan's struggle meal here is like
it's kind of a classic. It's another
grilled bread and whatever's left in the
kitchen,
which is really real because when I
worked in an Italian restaurant, that's
what we were doing. We were just just
slicing up bread and putting in crap on
it. Not that gar leek is crap, but it's
you know, you guys know what I mean. I
came over here for bread and I found it
cuz I'm a winner.
Cuz I'm a cuz I'm a genius.
Cuz I'm a winner. And Josh is coming out
When they invented the gar leek, they
just sent they just sent us some.
And I made a really good dish with it. I
grilled it until it's kind of charred
and kind of steamed on the inside. And I
chopped it up and I put it in esquites.
It's like elote that you taken off the
the cob. And it was really nice.
I've been playing I've been playing some
crazy I've been studying up on my keto
recently. Anybody on Cinnabon
>> saved I could have saved more lives. I
could have saved
more. They really don't even CARE ABOUT
ME.
>> [laughter]
>> OH MY GOD. We need to focus on Trevor.
What? Bro, they're literally don't even
care. They're having a whole
conversation. This is like isn't a bit.
They're just having a conversation in
the middle of filming this. That's how
loose this episode format is. It's like
we're not even filming.
>> [laughter]
>> We found out I've seen almost zero
Steven Spielberg movies. It's great
because like I don't even have anything
to do right now. I'm just waiting for
that. Josh, should I do you think I
should chop these up? What are your
what's your opinions? Do you have
thoughts?
>> Never seen Jurassic Park.
You haven't seen Jurassic Park?
>> I've seen three, but he didn't direct
that one. I've seen the William H. Macy
Jurassic Park.
Dude, [laughter] that's crazy. That's
actually crazy.
>> and approvingly nods.
It's a good one. Dude, three is good.
>> good one. Um it's not one.
>> He directed Raiders of the he directed
Raiders of the Lost Ark. I've never seen
that. You haven't seen Raiders of the
Lost Ark? Oh, he directed Ready Player
One. Yeah, I've seen Spielberg movies.
>> [laughter]
>> I've watched the Temple of Doom. That's
the only Indiana Jones I've seen.
>> He never answered my one actually
question that pertained to the episode.
Wait, [music] me? Yeah.
>> Oh, what is it?
>> just going to ask if you think I should
like chop these up. I I want it whole. I
think you can like gently warm them to
room temp, but even that I think we can
scoop those leeks and vinaigrette right
out on some hot toast. Sounds so
wonderful. Hey everyone, welcome back to
Toast Channel where we're making more
toast.
Yeah, that's good. That's good as
flip. Yeah, another plate why don't you?
Another plate for another dish.
Check this out. Bread
on the freaking plate, bro. Check this
out. You never seen this before. Check
this out. Bread on the plate, garlics on
the freaking bread, dude.
Say less. Oh, yeah.
Oh, yeah, bro. Oh my god, yeah. Oh my
god, yeah.
Kind of press it down cuz it's confit
[music]
a little bit so you can almost kind of
spread it. It's like a goo at this
point. And then you can sort of just
like grab this other one and then like
you get the picture. Like I'm just going
to do the same thing again. Whoa. And I
know what you're thinking. Is he going
to do the same thing again? He
>> [laughter]
>> is bro. He's going to do the same thing
again.
There you have it. Okay, we're starting
with the Curtis Stone. Can I do my
Curtis the impression for you? Yeah,
he's Australian, right?
>> I'm Curtis Stone. That's really good,
bro.
Okay, so this has like the the the
leftover kalbi that's been [laughter]
in the gochujang sauce with the with the
with the cabbage. Dude, this this is
this is elite. There is not a leftover
that I will not make a quesadilla out
of. No, literally. If you have a
leftover meat of any kind, bro, just get
some tortillas. It's going to be the
best thing you've ever eaten in
>> I mean, look at [laughter] the eggplant
parm quesadilla the other day. I just I
made a chicken masala quesadilla. We we
got crappy red sauce Italian. It's kind
of like a hack to just put anything in a
quesadilla with cheese and like a
tortilla and cheese.
Yeah.
This is probably the best food I've ever
eaten in my [laughter] life.
This is so good. Well, I'm Oh, and we
can't forget the cucumber and the spicy
cucumber on the side, man. All right. I
don't
This alone would probably get a 10 from
me.
Yeah, everyone knows this is pretty
empty when we started filming. Trevor
and I we like have this thing that
today, man.
All right, I'll give it a 12. 12 12 that
guy. Talk to me about yours. Grant
Achatz at Alinea. This is the truffle
butter that is leftover from their
truffle explosion dish. And then it
sounds like the chefs just have a free
for all back and all where they see what
they can cook in the truffle butter. So
this is some [music] soft scrambled eggs
on the truffle butter with some toast
points and then some Ritz crackers.
Would you like some additional truffle
butter? I'd like a small a small
drizzle. I don't want to over truffle
myself, as you would say, maybe. You
know what? I'm going to go a little bit
I'm I feel like I'm low on egg there.
Yeah, but
Yeah. Bro. Yeah, but Oh my god.
That's really Do you like Do you Do you
like truffle? Yeah. Anytime truffle is
the main star with some sort of like
fat. Mhm. A truffle bur blanc pasta
situation. Truffle risotto. Like this
[music] is this is one of the better
ways Yeah. to enjoy truffle is just
dipping it in straight butter. I was a
13. I'd say 13 for you. I'm giving this
a 13. Bro, I'm not I can't go over the
I'm going to give it I'll give it a
10.5.
>> [laughter]
>> Out of it a
We got one more. We got one more to eat.
This is a dark horse if this could win.
Okay, so we've got the
garlics
confit on top of the toast. This is just
stuff on toast. Yeah. Pretty solid flex
that this dude's struggle meal is like a
vegetable that he helped invent.
>> [laughter]
>> That's pretty good.
I feel like if we asked James
Cauliflower what his struggle meal was,
he's like, "You're never going to
guess."
>> [laughter]
>> Okay, what am I doing here, bro? I'm so
stupid.
Oh man. I have no idea what happened.
It's okay. We're just going to go for
it.
>> no idea.
>> It smells so good.
That's just some classic stuff on toast
right there.
I think it's pretty damn good.
>> Yeah. The confit and the vinaigrette. I
don't want to stop eating it.
What is that? It's a leak.
I don't know, dude.
This is the I don't even know what this
is at all, bro.
But before Dude, I'm making stuff up.
Before it was it looked like a Stop
making stuff up for clout, bro.
I don't That is one of the insults that
like actually still gets me.
When there's a random comment that'll be
like, "He's just doing that for clout."
I'm like, "No, I'm not."
>> [laughter]
>> I'm just making stuff up for fun, dude.
It's funny. And this could be with a
green quesadilla. I varied it.
>> Stop. Like like if this is delicious,
but it's getting a nine from me.
I give this a 9.7
10, Dude, this honestly, looking back
that's like a 20.
>> [laughter]
>> That's like a 20, bro.
No, okay. Hold on. Hold on.
>> Grab it.
Grab it up.
Well, that's not good. Don't do that.
>> [laughter]
>> Wow. We should ask chefs what kind of
food to eat more often.
>> Yeah. They Honestly, it turns out
Michelin star chefs, they got some good
ideas. Not all of them are good. Not all
of them are good.
Jeff, you got anything to plug? Just be
kind to one another, man.
>> Yeah. That's like that's all I got to
say. Yeah.
I'm here to plug noodles. Keep Keep the
world safe for thousands of years.
Noodles brought to you by noodles.
That's good, man. That's good. We'll see
you guys next time. Get more Mythical
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