Cooking YouTubers’ Struggle Meals

Channel: Mythical Kitchen

YouTube Video ID: enIG1V8y_Qk

Episode Post Date: February 5, 2026

Transcript

Today we're making YouTubers struggle
meals.
Welcome back to Mythical Kitchen, where
we all got to eat and we all struggle
sometimes.
>> Not me. I'm perfect. Trevor's perfect.
He's just here to make fun of me for
struggling. Exactly. As I often do. One
of my favorite pastimes. So, a while
ago, we cooked your favorite struggle
meals. We asked you for those in the
comments, and you delivered. But today,
Trevor, we're cooking our YouTube friend
struggle meals.
>> Dude, you have friends? Uh, I you know
what? My biggest struggle actually is
the social anxiety. It's kind of new for
me, too.
>> And how do we cook that into a meal?
>> I don't know. But we're about to find
out. We've had some of our favorite
YouTubers, some of your favorite
YouTubers send us videos describing
their struggle meals, and we're going to
make it. And to bring you really into
the action. It's in one of them.
>> It's in one of the one of them.
>> It's not in that.
>> Neither of us were paying attention with
it.
>> There it is. [laughter] We got a GoPro
that we're going to go ahead and strap
to our heads. And it looks like if you
How many hidic Jews do you know? Cuz it
looks like a thing. What? It looks like
there's a thing. It's a little prayer
box that you strap to your head. And I
remember the first time that I saw a
hetic Jew with a little prayer box in
his head. I went, "Oh, are you
vlogging?"
And he [laughter]
mind you, I'm also Jewish. Just way less
than that. He goes, "What? You don't
know what?" Uh, and then he mentioned
the name of the box in Yiddish. And I
was like, "I'm so sorry. I'd like to
leave. We're on a plane and we're both
waiting for the bathroom." God, love
that anecdote. [laughter]
I'm gonna I'm done. I'm out.
>> I do.
>> All right, let's
>> Don't you dare heckle me. I haven't been
booed like that since 8th grade
basketball.
>> God, my bad. I was given permission to
heckle and I thought I just got
>> strong.
Can you just let me explain something
real quick? Let's pull up our first
video here. We got friend of the show,
Matthew Mercer. Quick Matthew Mercer
update. He was on Last Meals. He talked
about his dad's secret Caesar salad
dressing recipe. His dad watched that.
His dad made the secret Caesar salad
dressing for us. Matt shows up, drops it
off. We all taste it, and went pretty
damn good. I think his secret is garlic.
All right, we're going to see what his
struggle meal is.
>> Hey, Matthew Mercer here, and I'm going
to give you one of my favorite struggle
meals. Uh, I like your nails. Make it
from time to time, which is great. Um,
but it begins with some kumiff chicken
soup. Get this for
>> Campbell will cream any kind of thing
and put it into a soup. Here cream of
asparagus can mushroom. Put a full can
of water in with the concentrate. I do a
little over half so it stays nice and
thick as opposed to too like watery
soupy.
>> Half a can of like a low simmer. Then go
ahead and add some ramen noodles. The
classic go-to uh when it comes to
struggle meals. You don't want too long.
You don't want to get like a little bit
of bite to
>> like mixing Sprite and I'm going to put
this in here. I choose beef flavor cuz I
think like the cream of chicken and the
beef creates like its own unique mixture
when it comes to, you know, fake flavor.
>> Beef plus chicken equals pork and that's
what I believe.
>> Once that begins to simmer, I go ahead
and add some canned uh chicken breast.
>> Hell yes.
>> I usually usually get this for about 2
and a half bucks, I think, as well for
the 5 oz. A little more for the 10 oz.
Um, depends on how much big of a batch
you want to do. But like this kind of
cooks together. You you don't want to
like uh let it sit for too long so the
mang gets too soft. Um, kind of wait
till the noodles get to the right
consistency you want and the chicken's
heated up within. Make sure you drain
the juice out of the can first before
you cook.
>> Oh, I will, Matthew Mercer.
>> Then, while it's simmering, go ahead and
add a little bit of cayenne pepper uh to
give it a little bit of spice, you know,
to
>> The essence of a good struggle meal is
something that you can just shake a
couple different garlic flavoring to it
and it makes it better than your not
getting, you know, enough sodium in this
at least a week sodium in one meal. And
this isn't just one meal. This is this
is like for over multiple meals. This
batch you make will feed you uh for the
entire day if you pace it out properly
or you can share it with one or two
other people uh if not more. Uh I've had
this meal last me over multiple dinners
throughout a week and it has been
delightful. And if if you're lucky
enough to have a little extra shredded
cheese from like a recent uh cheap
nachos you made at home. putting a
little bit of cheese. Just kind of
sprinkling in there to give
>> I love how he's taking the leftovers
from one struggle meal a microwave as
you want to
>> and then adding that to this um doesn't
doesn't cost you too much to make every
meal that much more delightful. So, you
know, experiment, have fun. But that was
that was a classic meal that kept me
going at a number of times where I
needed to be careful with my expenses uh
and still to this day enjoy uh on
occasion because it's delicious. So, I
hope you enjoy.
>> Someone give Matthew Mercer a cooking
show. Man, I'd watch him make that.
Okay, so let's get cooking. This is like
a classic struggle meals struggle meal.
I'm using the struggle pot. This is You
can see how light this pot is. This is
incredible. Is this a pot or is this an
insert to something? This pot weighs
less than a/4 lb. This is incredible.
I'm going to grab a can of Campbell
soup. Prove it. What? What do you mean
prove it? Get out a scale and weigh it.
I don't I don't know where anything is
anymore here. Wait, no. The scales are
over here. Yeah. scales.
I said a quarter pound. We Trev, guess
how much this pot weighs. I'll I'll tell
you.
>> I'm taking the over.
>> I think I think this pot weighs 6.8 O.
>> 6.8 O. I haven't felt it. So, you have a
distinct advantage here. 14.6 oz. I'm
really strong. [laughter]
That's why it's so light to me. But if
we look at like another pot,
it's a bigger pot, but that's 41 oz.
You know what I mean?
I mean, even if we weigh a smaller pot,
this pot is 23.2 oz.
This pot is 14.6 oz. That's
Dude, that's crazy.
When I'm in the old folks home, I'm just
[laughter] going to be I'm going to be
so singularly lonely in my habits. Uh,
all right. So, I'm going to take the
cream of chicken soup. Cream of chicken
soup is it's the yellowest of their
cream of soups in Campbell's cream of
lime which includes cream of mushroom,
cream of asparagus, my personal
favorite, and then cream of chicken.
>> Let's see some cream of Josh. [laughter]
>> Trevor, I don't I don't want to make
cream of me right now. Well, what I am
going to do, Trevor, is I'm going to
water down this cream of us. I mean,
cream of chicken. And then we're
[laughter] going to go
Hold on. Yeah, it's half a can. You got
to swirl it around a little bit. Go
ahead and add that in. Now, now, no, now
the water here is important because
Matthew said that he doesn't want it to
be, you know, a soupy soup, but rather a
saucy soup because we're going to put a
brick of noodles in there. And now, a
lot of people, what they might say, what
they might,
where am where the hell am I? What is
this place? A box of a bunch of tiny
There's a thousand fish. Potential
thousands of fish coming just from that
spawn. Ow. Jesus Christ. I have a GoPro
on. So, we're going to go ahead. This is
boiling away. Going to go ahead and just
add our noodles to that cuz the noodles
are going to cook via steam. Just like
um what's that Trevor? What's that
movie? Sky Captain Sky Captain of
Tomorrow.
>> That's the one.
>> Sky Captain the Captain of Tomorrow.
>> Yeah.
>> You know what I'm talking about?
>> Yeah.
>> Steampunk movie.
>> Mhm.
>> Sky
Captain and the Captain of Tomorrow.
>> Yeah. I know that's the one.
>> Does anybody know what I'm talking
about?
>> Movable Cities.
>> Who's in it?
>> Do people not know what I'm talking
about? Steampunk.
>> Who's in it? The cities
>> are on wheels.
>> Cities
>> and they fight each other.
>> Wheels. Uh uh. Mortal engines.
>> Mortal engines. What I say? Movable
bones. [laughter]
>> I can't believe it actually came up. Why
does everybody think I'm crazy? I'm the
only sane one here. [laughter] Who is
it? Oh man. Like Angeline Lily. Sorry, I
didn't real Hold on. Let me Let me see.
This is This is not I should I really
have a whisk instead of a spoon cuz this
is just like an egg custard in here. Now
the interesting thing is we've added the
beef to the chicken to create a whole
new animal. A hybrid just like that one
movie which um with Val Kilmer. Come on.
>> Didn't hear that. I was looking up the
cast
>> movie Val Kilmer. Hybrid animals on an
island.
>> Do you care anymore?
>> Hybrid Chris. They took multiple animals
and spliced them into one and Val Kilmer
was there.
>> No.
>> Hugo weaving.
>> He Yeah. Hugo weaving in all cities.
>> That's great. He's one of my top two
favorite weaving uh weaving actors.
Okay, so we got this uh I really need a
whisk, but I forgot where they are. They
used to be there. They're not there
anymore.
You see, I'm not crazy though. These are
empty. They used to harbor whisks,
[laughter]
right? OH [ __ ] I see what's happened.
[laughter] YOU GUYS KNOW THAT this is
the people use this term gaslighting all
the time, you know? Um, but that that's
closest to the the real definition of
gaslighting from from the play. From the
play there's a gas lighting was uh from
a play I think was called gaslight.
>> I thought it was I'm using this pan
weighs 41.7 O. We know that now. So
that's going on there. And we're going
to let that steam. And now we need a can
of chicken.
>> So in this Ah, all right. We're cool.
That hurt. That one actually hurt. We're
[laughter] cool. We got to get a chicken
breast. Dude, I forgot that I'm wearing
this. Um, so what we're going to do is
we're going to drain this over here. But
in the play, it's a man in a
relationship, right? He's like changing
things around the house to convince his
wife that she's crazy. They've
The whisks used to be here through
magic. They have suspended them right
above the thing. They used to be one
huge lateral move to go from there to
there. Genius. I just swear to that one.
>> I think it was actually A VERTICAL MOVE.
>> GOD DAMN IT.
>> SO, these noodles are not steaming like
I thought they would. I don't believe
Matthew specified to cook the noodles
before they go into the soup.
So, I'm going to add a little bit more
can water. Well, this pot is just so
light. I can just move it so easily.
We're going to add a little bit more
water cuz otherwise um there's too much
uh what do they call food starch, non
non-ulinary food, whatever. So, that's
in there.
stop rolling and come back.
>> You said we can stop rolling,
>> right?
>> But Fred Durst from Lint Biscuit
famously said,
>> "Keep on rolling, BABY."
[laughter]
>> Didn't think I was going to hit you with
that one.
>> KEEP ON ROLLING, BABY. I'm going to find
a random cheese. This is not the cheese
that he used, but I'm going to use this
one. This is pepper jack. Now, we have
the technology to actually feed the cows
peppers and then when you milk them,
chunks end up right in the milk. It is
violently uncomfortable for the cows.
It's crazy. There's something about
making these struggle meals. These
chopsticks are different sizes. I'll
tell you what. Yeah, that's stuck. We
should also define the term struggle
meal because we've gotten some feedback
from people that are like, "This isn't a
struggle meal because it's expensive."
I kind of like the prompt being very
open of like, hey, what's a meal when
you're struggling mentally, when you're
struggling financially. Even Matthew
mentioned like this is something that he
would make when finances uh uh were not
doing so great. Shelf stable, that
chicken's never going to go bad. Uh you
know, it's got protein, it's got fat,
it's got carbs, it is heavily heavily
nourishing. And then there's some
struggle meals where it's like, "Hey
man, I uh can't bring myself to think
about cooking right now cuz I have too
much on my mind. I'm struggling
mentally. There's a lot of different
kinds, man. And I kind of like letting
that prompt be open cuz everyone kind of
intuitively knows what a struggle meal
is. You know, we've all been there. All
right, this is this is getting about
done. I'm just going to stir this around
risoto style. The cheese melt. No,
spice. Spice is the essence of life.
I'm going to keep this stirring cuz
otherwise it's going to
it's going to Let's Get that off.
Get a little garlic powder. I'm not
adding any garlic salt to that cuz I
think adding more salt to this would
would hurt me.
This garlic powder is not open though,
so I'm going to put that back. A little
bit of garlic powder. Now, garlic is an
antiflatulant. Ground chipotle. This is
labeled high quality paprika
and I am a high value man. So, I'm
[laughter] insane dog whistle, right?
>> You are a high value.
>> I am a high value man.
>> And I'm using Kashmir chili now. Classic
struggle meal ingredient right there.
>> Kashmir. I'll tell you what, this is
just the India. THIS IS JUST THE CAYENNE
of India. Trevor, if you were in India,
you might be using cash. You wouldn't
say cayenne would be a luxury to you.
Here you have it. You got Matthew
Mercer's official um cream of ramen.
And this boy does this look hearty.
>> Dude, stir that thing really close to
the mic.
Oh yeah. Oh yeah, that is nice. Hey.
All right,
we got Keith from the Try Guys. Keith
Hersburgger from the Try Guys.
>> So, my struggle meal right now is called
leftover toddler breakfast sandwich. The
best version of this, cuz it's always
different cuz it's leftover toddler
breakfast. Was a chicken apple sausage
link, some cheesy eggs on peanut butter
rye toast with a little bit of honey.
Just [music] sort of combining
everything that's left into one big
bite.
>> Wow.
>> Wasn't bad.
>> Is that Is that what Is that what dads
are doing? Is that what it's like to be
a dad is you just take whatever is left
on your toddler's plate and eat it. All
right. I didn't catch any of that.
[snorts]
I'm gonna look at this piece of paper.
Boo.
Boo.
>> That's what I was waiting for. Okay.
>> You're doing great. I'm sorry.
>> Wa.
Nice. Shoot. I just forgot everything
that it said.
>> So, it's peanut butter ry toast with
honey and then chicken apple sausage and
cheesy eggs. talking.
>> Sorry, I'm I'm on Reddit right now and
they're talking about which early 2000s
food bloggers are MAGA now. Anywho,
[laughter]
peanut butter, honey bread.
Oh. Oh, I DID IT. I DID IT, JOSH. I ran
into the tray.
>> YEAH, IT'S NOT FUNNY ANYMORE, RIGHT?
>> EGGS. How could I forget? Do you guys
want me to tell you which one? Which
early 2000s food blogger I'm talking
about?
Come here. Come here. Come here.
>> Pan sausage crafted with quality
ingredients. Thank god. [laughter]
>> Jesus Christ.
>> What if it just said crafted with
whatever we had? [laughter] I like that.
It wasn't sausage.
>> It just said crafted.
Big sausage. Got a bunch of little
muscle guys over here. Come on, Keith.
You got to run that by me one more time.
>> Trevor, you haven't even started cooking
anything, man.
>> Can I have a second?
>> I'm so hungry.
>> I haven't eaten anything today.
>> I'm talking to Keith.
>> Sorry.
>> So, my struggle meal right now is called
Leftover toddler breakfast sandwich.
>> Josh's still on his phone. Uh Josh,
>> your sister leaked texts.
>> Every time he says something, I'm like,
should I understand what he's Does
anybody understand what he's saying?
>> I'm gifts now. [laughter]
I went to the gift factory and they made
me gifts.
>> Freak out, man. [laughter] Okay, this
shouldn't be this hard.
>> Show them I'm gifts now.
>> I'm all of them.
[laughter]
Wow.
>> I'm all the gifts.
>> You know, I didn't know that people
posed for gifts.
>> Huh.
>> I thought that was kind of just
something that happened. Like you did
something in a video and then some I
didn't realize you could you go to a
studio and be like, "All right, let's
make some gifts."
>> I know. Trevor, it's Hollywood.
>> Let's plate.
Going to take my toast. It's toasted.
knife.
Peanut butter creamy style
sexy way.
Sorry.
Honey.
Honey, I'm toast.
Hey Josh, how you doing?
>> What show are you going to watch on
Peacock tonight?
>> Well, actually, I just watched all my
Peacock shows I think.
>> Yeah. Well, caught up on Traders. Um,
what's the other one I was watching on
Peacock?
Eggs. Cheesy eggs. This doesn't seem
like fun. I have to do it though. Keith
told me to. Cheesy eggs. No. I swear
there was another show I was watching on
Peacock.
>> Was it Last Meals?
>> No, I watch I watched that on YouTube.
>> It's on Peacock.
>> Really? Who in this room didn't know
that?
No, I I I watched that on YouTube. But
maybe I guess I could try it out.
>> See what's see what it's like.
>> I'm not watching that though. I'm
watching Ponies.
>> Oh, I'm going to cut this. Don't worry.
>> Got an ad for Ponies.
>> And I thought I can't wait to go home
and watch that.
>> What have I done, man?
>> Cuz Oh, sorry. He's No, he's You should
You should go to him.
>> No, this [laughter] isn't good.
>> Do you want me to talk about
>> stay over there? Do you want me to talk?
So, okay. So what I was going to say cuz
ponies has the kind of like fun banter
and intrigue about the cold cold war
spycraft and the diplomat one you got
Carrie Russell of course with the the
hard-nose drama and the politics. So you
combine those you kind of get to what I
loved about Carrie Russell and Matthew
Reese and the Americans
>> sausage
muscle guys.
>> These are the same food.
>> Yeah.
>> We have we have Matthew Mercer's cream
of ramen
>> with extra cream
>> supplemental chicken. some Kashmir chili
batter. And then uh this is toddler
slop.
>> Toddler slop. You want to start with the
ramen? I feel like this is like an
Italian restaurant setting. It'd be
called like primi first little plate to
start off a meal with.
>> And you're going spoon fork.
>> So what I was going to go ahead is
[laughter] try.
>> That's crazy. It's congealed. You can't
It's not even like you just pick up and
the noodles break.
>> Well, yeah. This is one of those things
that the uh the ramen noodles sort of
like if you let this sit for more than
10 seconds which is as Matt said like he
puts it in the fridge kind of leaves as
a dense uh almost a pudding at this
point. The canned chicken canned chicken
is not my favorite. I would just go
canned tuna in this. I like a hot tuna
noodle casserole.
I will say the beef flavor [laughter]
mixed with the chicken flavor is causing
a strange amount of cognitive
dissonance. It's like when you run your
soda cup underneath every soda fountain,
but somehow all you taste is pink
lemonade and root beer
>> and it it's really it messed up. This is
a little bit pink lemonade and root beer
to me.
>> This is just box goo to me. You know how
you get you go to the grocery store and
you get the box things where it's like
the riceerone or anything like that?
They all taste like this.
Yes. And what I think that is is the
chicken and the beef chemical. But what
are you thinking about the spice?
>> Oh, you getting the Kashmir chili
powder.
>> I actually was going to comment on the
Kashmir chili powder. It's
>> nice.
>> It's a nice It's a nice little pep and
zing right on the on the back end there.
Just kind of hits the back of your
palette.
>> I don't hate this. Look. Okay, I'm
putting myself in my shoes when I'm
struggling.
>> Yes.
>> I'm going to go back to some of the
darkest parts of my life. Go ahead.
Oh, no. [laughter]
>> All right. So this is Keith's toddler
slot. So he's training his child to eat
meats.
>> Yeah.
>> I think he's feeding his toddler the
components and then Keith after the fact
is going, "I guess I'll just take a bite
of all of them at once."
>> I think that's exactly what's happening.
I think Keith is like feeding his
toddler cheesy eggs, trays, protein,
getting teeth on some sausages. He has
that leftover. He's making himself a
piece of toast. Oh god, all I have is
rye toast, but I really want honey and
peanut butter on it. Oh, I'm a busy dad.
I'm, you know, got to go try stuff all
the time.
>> Oh, I GOT TO GO TRY GUY. HEY, I GOT TO
GO TRY STUFF.
>> And then he's got I'm imagining him like
baby in one hand, toast in the other,
and he's like swiping it through the
pan.
>> Okay. Yeah.
>> You know what I mean? So, I'm kind of
like holding a baby. Anybody have like a
sack of flour?
>> Baby [music] sized. What do they weigh
like what does a newborn weigh? Like 50
60 lbs.
>> Yeah. Yeah.
>> And he has to pick up a phone,
>> you know. And he goes like, I won't try
that. You know, [laughter]
>> he throws his baby down apparently. It's
not good. Keith,
>> why do I think this is like strangely
good?
>> Yeah. No, I'm not with you.
>> Like the savor the rye and the sausage.
That's a good combo.
>> You don't have to try and sell me on it
cuz it's not going [laughter] to work.
But please, for the people at home,
>> I've long been an advocate of adding
sugar to scrambled eggs. This is like a
huge stretch, but like I am actively
enjoying what's happening in my mouth,
>> and I did not expect that at all.
[snorts]
>> Sweet eggs, peanut butter, sausage,
carowway seed, and the rye. I could not
explain accurately why I love this
unless you've been to Herziggo.
>> Yeah, I think you lose the peanut butter
and the honey and I'm fully on board.
But no, that was um I don't know. That
wasn't for me. That wasn't for me,
Keith. I'm sorry. We did Did we Were we
supposed to give these ratings out of
10?
>> Yeah. What do you give this one?
>> Um Well, I think now with the context of
having this one, I'm going to give that
one a I'm going to give it a seven.
>> I give it a dunk contest seven.
>> Yeah.
>> Great.
>> This didn't immediately make me sad.
>> Mhm. Um, and with that context and based
on I don't know. I think I'm gonna be
maybe more sad later. Who knows? I'm
gonna give it a five. That's like
perfectly middle of the road for me.
>> Perhaps my expectations were so low. I
like I I saki's video. I was like,
that's going to make me gag.
>> Yeah. 8.5. Wow. Okay. Excellent.
>> Yeah. No, try this. Tell me I'm crazy.
[laughter]
>> All right. We've made our first struggle
meal. Let's get to number two. Sorry,
I'm just checking my actual text now.
All right, we got a next one from I'm
getting a Oh, god dang it.
>> Yeah. Hey, what's up?
>> Get to the video.
>> Yeah, I'm trying, buddy. [laughter]
>> I know. I'm sorry. If I'm being honest,
that was actually really unprofessional
of me. I'll get to it. That was just
some constructive feedback from Trevor.
>> Hi, Mythical Kitchens. Hello.
>> Hey, Trixie Brian.
>> You know where this is. The studio where
you've been. This hearkens back to like
decades, but
>> we had a nice time. We
>> like a vegetable vegetarian alphabet
soup. Hell yeah.
>> It's like a vegetable kind of vibe. And
then a grilled cheese. I know this isn't
imaginative [music] to me. A fresh
lovely grilled cheese. Sourdough. You do
the mayo thing and then you do um
cheddar that can melt. Crisp crisp. Love
it. Love it. And then um beautiful
microwaved.
>> His description of cooking techniques is
incredible. Crisp. Crisp. Love it. Love
it.
>> I think it's pretty good. I have a
couple problems with it. One, alphabet
soup does seem to have been uh sunseted
permanently from the global soup cannon.
And Trevor looks disgusted right now.
>> Why? Well, I'll tell you why. Because I
had a theory. Spaghettiios, right?
>> Yeah.
>> They just have to make one letter at the
factory. Corporate greed. Corporate
greed is what we're talking about here.
Cuz you probably had to make 26
different dyes for extruding the pasta.
That's like way too many. Four is a lot.
And they were doing 26. Yeah. But it
brought so much joy to so many people.
Now, we know that this pot weighs 21.4
oz.
We can put that there. This is going to
go there. I need to find a soup. We need
to make a grilled cheese. What I love is
I'm not going to hit that again. Hey,
can I No, someone come here, Winnie.
Come on. Come on. Come on. Come on. This
is the edge. This is the edge of the
little of the little frame.
There's a hard that sticks out.
>> What do you want me to do?
>> I don't know, man. Put a sign on it. IT
SAYS JOSH, DON'T WALK INTO IT, DUDE.
WINNIE, come back. Let's get a soup.
Duck. Here's a can of something. That's
tomatoes.
Soup. Soup. Soup. Soup. Soup. Mustard.
Soup.
Oh, I found it. We need a judges ruling
here. This shouldn't be my fault.
Someone put a can of soup in the fridge.
Now, famously, one of the advantages to
canning is that you don't need to put it
in the fridge. We'll call that a wash.
I'm go ahead and heat up the soup. We
got Amy's organic soups, minestrone, low
fat, cuz this is probably the closest
equivalent to an alphabet soup cuz you
got little noodles. And then I guess
let's get a little chopstick in there.
[music] See what letters we can fish
out. This is the Q. So, anyways, we got
alphabet soup. All Q's. Let me grab
There's too many pans in here. You need
to throw away half the pans.
Do you know how often I say that to
There's too many plates in here. You
can't even get your We put the plates up
there. You can't even get your premium
cheddar cheese. I know you're No,
doesn't say premium.
They have so many adjectives. They say
natural, they say medium, and they say
sliced. And cheddar is technically an
adjective. And I just made up premium.
This is one of those that many people
might say this is my non-struggle meal.
Yes.
Okay. No, but this reads like it's like
an adult struggle meal. You know what I
mean? Not adult like that. You know what
I mean? Not adult like adult adult. Not
like um not like an adult latte.
You know, I need butter.
You know, I I love this bread. While
he's over there, come over here for a
second.
I fun I made a grilled cheese on this
bread not but mere nights ago.
>> I used pepper jack though and American
>> butter.
>> I know it's crazy.
>> And then get this. I did it as a as a
supporting
of dish to ramen.
>> I have a question.
>> I made a ramen and then was dipping a
grilled cheese in it.
>> I I think I need to throw away this
butter.
>> What I'm going to do, biggest pieces of
bread you ever seen in your damn life.
Uh, we're going to put those in there.
And then I'm going to get this toasty
and buttery on the inside. Put the
cheese on there. Spread some mayonnaise
in the manas on the outside.
>> That's a man. [laughter]
>> Now we're talking.
>> Take the bread. It's hot. That's going
to start the cheese melting process. And
I'm going to put like not that many
slices of cheese in there. I grabbed too
many slices [music] of cheese. I really
thought that's as many slices of cheese
as you would need. This the old
mayonnaise trick. I haven't had a
mayonnaise crusted grilled cheese in
years. It's probably since I watched
that movie with the movable cities.
It's going right down. I press it down
with my hand. Hand pressed grilled
cheese. That's what they call it. You
know what else is hand pressed? Laundry
[music] sometimes.
>> What the hell?
>> What?
>> You just squirted mayonnaise for so
long. [laughter]
>> That's a normal amount of mayonnaise.
>> I'm just saying that looked like a lot
of Anyone back me up here. He was
squeezing that for a long time.
>> Soup has been boiling for years.
[laughter]
We're going to turn that off. We're
going to let this cook for about two to
three minutes on each side, just till
it's nice and golden. Check back in a
second.
The sandwich is done. But more
importantly, our podcast is on its own
channel again. Go back to go to
youtube.com/hotog
sandwich and watch our latest hot dogs
and sandwich episode where it's me and
KG and we're um doing all your favorite
Tik Tok trends.
It was actually a really fun time and we
made a lot of delicious stuff and I got
to learn about youth culture from KG.
That's a sandwich. I made a grave
mistake with the soup. Trixie said to
microwave the soup, but I've already
balled it. And so now I need to I need
to go back and microwave it. Sandwich is
done. I'm going to let that sit in a hot
pan. That's nice and melty. I I worry I
put way too much cheese in it.
go.
Was
it hanging up here? [laughter]
Hang hang the soup on one of your fancy
little hooks. You think that's funny?
Huh? I'll show you how funny is. I'll
show you how funny is. I'm all I'm all
I'm all jacked up on this. My kidneys
are hurting from these. You think that's
going to move? You put it in the fridge.
There's Trevor. Where's Trevor?
Trevor, no. Trevor took the soup. Trevor
took the soup.
Soup is missing. [laughter]
Where's the soup? I know. One of you
knows where the soup is. Where's the
soup, Minnie? Where's the soup? You want
to play games? [laughter]
Oh, I love games. No one loves games
more than me. Play Boggle, [laughter]
huh? Oh, played a whole game of Bogle
only using Paty Klein lyrics. You ever
hear that?
Can someone give me a hint as to where
the soup is?
>> Huh? [laughter]
What do you mean?
I'm not good at looking for stuff.
What's in the trash can? No,
you didn't put it in the trash can.
Winnie, look. It's not in the trash can.
Okay. Well, where would it be?
Where was Trevor?
[laughter]
>> Trevor, where were you, buddy? Where was
where? [laughter]
I didn't even notice that any of the
other food was gone. I thought it was
only the one.
I ate a whole sandwich.
Golly, man.
>> That's just some good, clean family fun
right there.
>> All right, sorry. Back to the normal
cooking show. I'm icing down my soup so
I can microwave it. [laughter]
>> That's why you left.
>> I boiled the soup in a pot. [laughter]
It's supposed to be microwaved
per Trixie's request. I needed to get it
cold so I can microwave it. The ice
should get nice and hot. That way you
have hot ice. Best of both worlds. And
then this is still on. That's just
burning the soup into there. We got a
whole bag of ice to eat.
And well, here you have it. This is a
sandwich. Put way too much cheese in
there, man. I tell you what. And I still
had more. All right.
Oh, that ice is still in there. Well,
it'll even out. So, what we got here?
We got a nice mayonnaise crusted grilled
cheese
[laughter]
with the side of alphabet soup, but the
only letter is Q. and only if you don't
know what the letter Q looks like.
>> All right. Hey, looks like we got one
from Ben Abil over at Sorded Foods. Hey,
how's it going, Ben? Hey, mythical
[snorts] kitchen. My struggle meal is uh
an amazing dish that is dangerously
simple and comes from a book we did a
while ago called Can't Be Asked. And
when you literally CBA, this is perfect.
It's minced lamb, tin tomatoes, and a
bag of Bombay mix. Mix it together with
some water, stew it down, and you have
yourself an incredible curry. You've got
all the lentils, all the thickening
agent, all the spices, all the salt, the
lamb, the lamb fat, and the tomato. Job
done. Three ingredients. You'll love it.
Didn't hear a word he said. That voice
is too beautiful.
I'm kidding around. Of course, I heard
what he said. All right. All right.
This the Bombay mix. One more thing.
Tomatoes
crushed.
Lamb.
>> Josh, how much does this pan weigh?
>> Huh? Uh,
>> 21.7 O. You heard it here first.
Googling regional Indian snack
variations.
He just told me to put everything in the
pan. So, that's what I'm going to
freaking do, Ben, cuz I cuz I CBA, man.
Cuz I I I can't be asked. Can't be ared.
Am I right? For all you folks across the
pond or down and down under Australia,
mate,
tomato
lean. Oh no, not one of these again.
[laughter]
Lean ground lamb.
Bombay mix. You know, I don't know what
this is and I've never had it.
Dude, come on.
Nothing opens for me.
Turn that sink on, man.
Why isn't it turning on?
Oh,
not my fault.
Ow. [laughter]
>> I just want to try something. I've never
had it.
>> You got to pop it.
You got to pop it.
>> It's wet cuz I [laughter] got my hands
wet. I can't.
>> My hand's very dry. Do you want me to
try?
[laughter]
>> I just came for a little handful.
>> Yeah. Go ahead, man.
I'm not trying to do a freaking cooking
show here or anything. Sorry.
>> Jesus Christ, man. Oh, this is fun.
>> Oh, this is going to be really nice.
>> Oh, yeah. Oh, you think so?
>> Yeah.
>> You think it's going to be really nice?
Did you think Ben was lying or
something? You didn't trust him, so you
had to come over here and try it?
>> Huh? You don't trust Ben? You had to
come over and be like, "I got to try it
to see if it's going to be nice."
>> I like him. He sounds like Harry Potter.
>> What? I didn't steal anything.
>> [laughter]
>> I didn't steal anything.
>> What's the word on this water here?
>> Alan Dickman goes, "You stile it." You
st
goes, "I didn't steal anything."
>> This has a really crazy ingredient on
it. Yeah. What's the ingredient, man?
Kala lemach. Oh, dude. I was thinking
the same thing. Black salt. Sulfuric.
Yeah. It smells like eggs. Just got to
stir it up. [laughter]
[snorts]
Dude, this literally looks like that.
No, that's okay. Give me some of that.
>> I'll show you what I did. Okay.
Ew. I hate it when I have an untidy
workspace.
>> You didn't tell me what you did,
>> huh? Yeah. I kind of wanted to make sure
that you were actually interested. Um,
I was cooking for Deep Deep's bachelor
party, right? Making my my DIY infused
Taco Bell.
>> Yeah.
>> And I made like four different kind of
like Indian inflected salsas. I did like
a mango pickle, chili to arable chips,
right?
>> Yeah.
>> Sprinkled all the chips with chop masala
cuz I was like, this is basically ch.
>> Okay.
>> Didn't realize how much black salt was
in the chopped masala. Should didn't
taste my ingredients before I cooked.
>> Classic mistake.
>> Didn't have any extra chips. Kind of
ruined the chips. the black salt.
>> Tons of it.
>> I'm sorry, [music] man.
>> Tons of it. Here's the thing, though. We
had just come from Catalina.
>> Okay.
I drank 23 beers.
>> That's a lot of beers, man.
>> It's too many. Is it?
>> So, we thought Gor was going to get
arrested.
>> What did he do? Well, he fell asleep on
the boat. Cool. I shouldn't have named a
real person. We can't use any of the
stuff about Gorson. He's a public school
teacher. Thanks for hanging out here,
man. I'm having a good time. I think I
did this right. Yeah, most people just
said to like brown the brown the lamb
mints. What do you think the the British
saying mints as opposed to ground says
about America's relationship to
industrialization?
>> Don't get me freaking started.
>> I want to get him started. That's what
I'm here for.
>> No, don't get me started.
>> I'd like you to get started. I think
>> Oh, no. I'm telling you. Don't get me
started.
>> I'm a little muscle guy. I'm going to
>> I'm going go in the soup. No.
>> No. He's He's going to straddle it. He's
going to AC Slater it.
>> Oh, no.
>> All right. So, we have Trixie Mattel's
uh grilled cheese mayonnaise crusted, of
course, with um the alphabet soup, but
just the letter Q.
>> Yeah. Where? Well, I'd love to get a
look at one of these letter Q's you were
talking. Go ahead.
>> This is the letter Q you were speaking
of. Hm.
>> That one? Yeah. Oh, that's Q.
That's a lot of cheese in here. So, the
soup has been microwaved.
Okay, good.
>> That's a pretty damn well seasoned soup,
Amy.
>> Tell you what, good job.
>> How much do we think this counts as a
struggle meal?
>> I will say of the struggle meals, it is
on the, you know, it's on the higher
end. You know, it's a little bit more
luxurious,
>> you could say. And yes, that's how you
pronounce the word luxurious. [laughter]
Uh, no, the soup is awesome, though.
Well, I'll tell you what, the No,
Campbell used to make a canned mock
turtle soup. And because we hunted the
terrapin into non-existence, you see.
>> Yeah. And so Campbell stepped in.
They're like, "Well, how can we help?
We're going to grind veins up, put them
in a can, call it mock turtle soup."
>> Mock turtle soup. You know, actually, I
was at the grocery store looking for
mock turtle soup the other day and I
couldn't find any.
>> Well, yeah. So that's because it fell
out of fashion about 85 years ago.
>> Why?
>> 85 years ago, you say?
>> I would give this like a This is a This
is This is wonderful. Yeah, this is Man,
this will end your struggle. You know,
three ingredients, what? Cheese,
mayonnaise, bread.
>> I would continue to eat that.
>> 9.1.
>> I was going to give it a nine. I'm
keeping the whole numbers. All right.
Today,
>> nine. Now, this I love this. I will say
not to throw you under the bus. of brown
the lamb a little bit,
>> you know, deglazed it with the tomatoes,
but this is the closest thing to my
struggle meal
>> really
>> where I'm like, I still want a bunch of
lean protein. I want flavor and I want
some sort of uh, you know, like grain in
there.
>> Yeah. Yeah.
>> So, you got like these lentils that are
from the snack package. You got the
lamb.
>> The seasoning is already on the Bombay
mix.
>> Yeah.
>> This is effectively Frito pie.
>> Yeah. Sorry for not browning lamb. I I I
don't know, man. It was crazy up there.
It was It was wild. There was a lot
going on.
>> I truly think like I've been getting so
much more overstimulated these days.
Like it's really hard for me to think
sometimes when there's a lot going on
>> and I was like I was just up there and I
was freaking out, man.
>> That's not for me. Done. [laughter]
>> I give it a 10.
>> Sorry. I'm just checking on my Banana
Republic order.
>> This meal came from
>> This is Max Miller, dear friend of the
show. struggle meal came from my years
in New York City when I was absolutely
broke. So when I couldn't afford an
actual meal, I would go to a diner and
order a cup of coffee. I could afford
two [music] bucks and then I would ask
for a bunch of salt pans and the free
little packets of peanut butter and jam
that they would put out on the tables
and I would make
>> I I exited out of the video.
>> Like half a dozen little peanut butter
and jelly sandwiches on saltine crackers
for free. They're actually really good.
They filled you up.
>> Max Miller, what a such a a maleifluous
voice and calming presence, man. I can
just listen to Max read the phone book,
but instead I'm not listening to him
read the phone book. No, I'm putting
peanut butter and jelly on crackers.
That's what Max used to do. All right,
let's get to this guy cooking. Coffee.
We need coffee.
>> I don't think coffee was part of it. Is
it? Is it?
>> Well, coffee is an endemic part of the
story. He was only allowed, Annalise. He
was only allowed to get the crackers cuz
he'd bought the coffee.
>> You're right. I'm sorry.
>> You can't have the crackers if you don't
buy the coffee.
>> You're looking at yourself. [laughter]
>> Got to make a coffee. I GOT TO MAKE A
COFFEE.
>> It's okay. I got it.
Can't be that hard, right? I didn't see
the video, but crackers and
the jelly something.
Oh, no. There's the crackers. Oh, and
there's the peanut butter. Oh, wow.
Wait, this is so easy. Don't you dare
move anything else. Don't you dare touch
[laughter] Don't you touch my jellies.
Don't you touch my crackers. I didn't
even broke out coffee cuz I knew I'd
come in here and cut your [laughter]
red-handed, you son of a biscuit.
>> I wasn't moving it. I was
>> Where's my jams? Where's my jams?
>> I didn't do it. I was trying to help.
>> Oh, I was trying to help. Look at him
luxuriate over there. No one luxuriates
like Trevor. [laughter]
>> I never um I never pressed brew on the
coffee machine. [snorts]
Don't let him
>> [laughter]
>> It's still heating. Coffee machine still
warming up.
>> No. [laughter]
No. Like the Batman. He disappears into
the dark.
>> Could you make the sandwich while you
wait for the coffee?
I don't know, Analies. Could I?
[laughter]
It's May you make the sandwich.
All right. Zesta. Zesta saltine
crackers. The official free diner
crackers at diner. They only make zestas
in packs of two and you can only buy
them by the thousand. So we went over to
our local diner and it's like, can we
have some? Um, and then they charged us
a dollar per packet, which is a insane
markup. Max also implied that they have
to make the coffee.
>> We're making it for you.
>> Just like at a diner.
>> So, [laughter]
Max implied that they just have free
peanut butter at diners. And I don't
know that I've ever seen that at a
diner. What
>> kind of coffee did you make?
>> But uh caramel. Don't You're drinking
the coffee, Trevor. That's show coffee.
That's inappropriate for you to be
drinking the props.
>> It's too hot to drink.
>> They let you do that at Smosh. Just
drink the props. You got your wigs for
the improv comedy. Would you drink
those? You wouldn't download a coffee.
[laughter]
Well, and now I'm just picturing Max
trying to get his big break on Broadway.
Just eating this at a diner. Can we get
like a quick timer on screen of how long
it's taken for these for these to have
been made to the end of this?
>> A lot of it was running and waiting for
the [laughter] coffee machine.
>> So,
I'm going to go ahead and make 15 more
of these. But what we've today is free
zesta saltine crackers, free gif peanut
butter, free smuckers jelly, and a $2
diner coffee. $2 still seems steep for
this meal. Time for a recipe from my
favorite half of famous good mythical
morning duo Rhett Mclofflin.
>> I have two struggle meals that you can
combine into [music] one incredible
dish. The first is what I call the Ritz
cracker uh frisbee. And that is when you
take Ritz crackers and you put them in
the microwave and you put a bunch of
shredded cheese on top of them and they
make a disc that is a little bit flimsy
and a little bit crispy. But
on top of that, I put a mackerel salad.
Stay with me here. This is canned
mackerel. Trevor,
>> every time I say stay with me here, it's
the worst thing you've ever heard. So,
>> usually in oil, you drain the oil, take
it out, you mix it up, you put in
mayonnaise, mustard, two types of
mustard, a little bit of yellow mustard,
a little bit of brown mustard. Uh, I
also will put in some jalapenos in
there. Uh, I'll put some relish in
there. Just anything that you want to
make it taste the way that you want it
to taste, cuz you don't want it to taste
like mackerel. That's the main thing
that you're trying to avoid here. Spread
that on top of the disc. If you feel if
you're feeling adventurous, you can roll
the whole thing up into a giant burrito.
That is a mackerel burrito uh surrounded
by Ritz crackers and cheese. You will
thank me later.
I don't know that I will.
All right. I just rinse
and mustard. Two types.
>> Two types of mustard
>> and mackerel.
Wild. Wild mackerel. If it's wild, why
is it in this can? [laughter]
>> Josh doesn't even care about me, man.
>> What? Sorry, I was reading about the
history of Taco Bell's dessert menu.
>> You know what I was thinking about?
>> What?
>> Well, nothing if you're going to come me
with that attitude.
>> I'm sorry, man. What were you thinking
about?
>> How I think the rice
>> So, I need to get a plate. [laughter]
Char. No. Oh, Josh. Big guy. Hey, I'm
just kidding around.
It's okay. Hey, it's all right. What
were you going to say? [music]
>> I was going to say I think the rising
GLP1 agonist is going to entirely kill
the fat diet industry. No more
carnivore. No more keto.
>> Dude, I'm always saying that.
>> Yeah,
>> that's crazy. We're like on the same
wavelength, you and I. Always.
>> All the all the big muscle guys eating
eating beef testicles and no more. All
the big muscle guys eating beef
testicles. [laughter]
I don't know what Rhett meant. He said,
"Put the Ritz crackers on a plate and
then put cheese on top." And then he
said, "You want the disc to be a little
bit flimsy and a little bit crispy." Am
I supposed to do one layer of crackers?
Am I doing two layers? I This GoPro is
starting to hurt my head.
>> Yeah. Yeah. The GoPro hurts. So, I think
he's talking about
>> Okay, help me out here.
>> I think put more. Okay. Same one.
>> Big one. Big disc.
>> Yeah.
>> And the cheese is going to melt.
>> It's going to It's going to create a
disc.
>> The disc is going to It's glued together
by the cheese.
>> Correct.
>> Okay.
>> And then the cheese is going to melt
into the plate a little bit.
>> Okay. Yeah. [laughter]
>> But then it should be greasy enough to
slide off.
>> Do we need to slide it off?
>> We're going to roll it. He said that was
optional. I was thinking maybe
>> I'd like to exercise that option.
If somebody says it's [laughter]
>> chat, what are we thinking? Do we
exercise our option to roll?
Okay. Yeah. Do you have a tortilla? What
am I? Who is this? Who is this guy? Of
course he has a tortilla.
Are you not seeing what's happening, my
dear boy? This is the tortilla.
[laughter]
My sweet summer child. Yeah. ROLLED. IT
IS.
>> OH, a little bit flimsy. A little bit
crispy. But flimsy is too.
>> He's saying roll the whole
>> Oh [screaming] my. Yes.
>> This guy's crazy. Red. I knew I liked
YOU. GET A LITTLE BIT WILD. A LITTLE BIT
WET AND WILD. THAT'S WHY I like you guy.
Yeah. Add 30. Yeah, I'm going to need to
add a couple 30s.
All right. You're really out here a lot.
I have wrestles leg syndrome. The shreds
on Tieuk Farm style are so big.
>> They really are.
>> It's It's almost a piece of cheese in
and of itself. You're You're We're
leaning very close into shaved
territory.
What would you say? [laughter]
>> Huh? Like a shaved cheese versus a
shredded cheese?
>> Oh, yes. Speaking of shaved, I Yeah. Are
you? Huh? What happened? When I got an
inguinal hernia repair,
the doctor didn't specify whether or not
the attending nurses, you see, should
shave the area of him doing the surgery.
No, if you know anything about hernia
repair,
there's only one area you shave,
but it was
which one? The the pubis
>> cabbage patch. And uh and so she looks
at me and goes, "Uh, do you know if the
doctor wanted us to shave you?" And I
said, "No,
no, I was he didn't mention it when he
was talking about this surgery that I'm
frightened for." And they went like,
"Would you would you mind if we just did
it anyways?" And I was like, "Yeah, I
don't."
>> They're asking to shave you.
>> Well, yeah. Because they were like,
"Nobody marked it down on their
machine." They didn't know what to do.
They were like, "We don't." They're
like, "Would you mind?" Like, "Would you
would you be mad if he didn't ask?" But
And we did it.
Got a little mackerel in this bowl.
Dude, what the hell, Rhett? What am I
doing, man? This is what he's doing at
home. This is what he's doing on his
days off. He gets done eating all that
[ __ ] on Good Mythical Morning to go
home and make this. [laughter]
This sucks, man. We're an hour and a
half into the episode, but I should have
said I have a little star patch there
cuz the kids are wearing it, but it's
cuz I just got a mole biopsy. So, my
dermatologist.
That's That's so dangerous. It's right
next to Chamberlain Coffee.
>> Incredible. I got myself a um a brown
sugar hojicha latte cuz I was so brave,
[laughter]
but I I upgraded it to pistachio milk.
[laughter]
I'm going to I'm going to I'm going to
have a panic attack.
>> It was only a dollar to upgrade to
pistachio milk.
And I said, "When when else am I going
to try pistachio milk, let alone with a
hojito brown sugar latte?" And so I was
there and they have a bell back here. So
they have a bunch of like young cool
people working there cuz Chamberlain
coffee. I'm a champ. Young cool young
cool people work at Chamberlain Coffee.
And I should say this latte, one of the
most delicious things I've ever drank in
my life. Young cool people. I ask him, I
say, "You know how you cover up the
pimples with the little cool stars and
stuff? Now where do you get them?
and they said they're like CVS. So, I
went over to CVS and I got them.
I don't mean to criticize, but
[laughter]
>> that's so much mustard.
>> Yeah, it was an accident. Kind of
distracted
>> from what?
>> It's a lot going on, man. I'm just doing
it, man. I can't. Ew. Ew. Oh, look at
poop.
>> Rhett, I hate you, man.
Look at it. What if we put cheese on the
top of it? I think that's it. It's a lot
of crackers. It's a lot of crackers. Got
to, [laughter] you know,
>> me watching Smosh.
>> Yeah. All right. So, we got Max
Miller's. Um, this is free. This is all
free. This is Zesta Saltine Crackers.
One of the top two saltine cracker
brands that I can name. [snorts]
>> Um, the other one's just called Premium.
>> Yeah. [laughter]
premium. Well, that actually I wouldn't
call it a struggle meal, but one of my
favorite struggle snacks is I take a
saltine and a and I just have a bottle
of Sriracha and I just do a little
dollop of Sriracha on a saltine.
>> It's crazy.
>> It's incredible.
>> I ate this so much when I was a kid.
>> This is so good.
>> I have a weirdly vivid memory. I was at
a track meet trying to get college
scholarship,
>> drive down 3 hours San Diego. Got so
sunburnt at this track meet. came back
home 3 hours up. Dad wasn't at the
apartment. He was living with his next
wife. She was They were like 40 mi
north. Came home to the apartment. Aunt
infestation everywhere. No food in the
house. [laughter]
And I remember I got a fever from the
sun poisoning. And so [laughter]
I'm shaking with cold sweats.
Sunburnt to hell fever. Eating this
exact meal in an empty apartment. Ant
infestation,
>> ants crawling everywhere. Me thinking
they're on my skin, but it was just the
sun placing. God, why is every story
just the worst?
>> Every every time I think, man, maybe
Josh has run out of depressing anecdotes
and and just boom, LIKE A GUN OUT OF A
HOLSTER.
Ants in my apartment EATING SALTINE
CRACKERS, PEANUT BUTTER, JELLY, FEVER
FROM FROM heat rash. [laughter]
>> It's like, yeah, man.
>> DAD WAS NOWHERE TO be found. Yeah, I
really I I got to [snorts] say I have a
pretty great relationship with my
parents.
>> Yeah, me too. I really like your
parents. [laughter]
>> Hey, that's pretty good. I get I I mean,
you're at a diner with a coffee. You get
a sip of coffee.
>> Okay. Yeah.
>> I give this like an 8.1.
>> Wow. That is so That's somehow so cold
yet so lukewarm.
>> Yeah, I know what you mean. It's like it
it is giving uh the residuals of heat.
>> Yeah.
>> You know what I mean?
>> No, that's a 10 out of 10 for me. Um I
love peanut butter and jelly. I love
saltines. That's great. I hate this and
I really don't want to eat it. And
>> oh my god, there's so much just
[clears throat]
so there's just a puddle of oil and it's
just cheese and mackerel. It's just
cheese and mackerel oil pooling
[laughter] on the bottom.
I messed up making this. I definitely
didn't do this right. I put way too much
mustard. I didn't know how [laughter]
much mustard to put. I don't want to eat
it. I don't want to.
It's steaming. [gasps]
Tell me about it. Describe it.
>> Trevor, you're not going to have a great
time, bud.
>> Are you?
>> I'm not I'm not having a great time
[laughter] either. This is crazy. I love
that. Listen, structurally, I think this
is really impressive. The fact
[clears throat] that [laughter] Rhett,
the fact that you figured out you could
do this, that you can just microwave
cheese on crackers to create a kind of
like grease [laughter]
proto tortilla. My favorite part is that
the base of one of his struggle meals,
he actively is trying to make it not
taste like that base.
>> Yeah.
>> He's like, you know, I got this
mackerel. I'm going to put a bunch of
stuff in it so it doesn't taste like
mackerel. Maybe you just didn't need to
eat the mackerel, buddy.
>> Yeah. Yeah. Trevor,
>> I can't a little bite.
>> I got a fork and knife it. I can't eat
it out of your hands like that.
>> Why?
>> I'm just gonna spread it open. Oh my
god. [laughter]
>> Yeah,
dude. Oh my gosh.
Oh. Oh, no. Okay, I'm going to get a
cracker.
>> Yeah.
>> And some cheese. And I'll get a pickle
and mackerel. And
>> yeah, don't get any cheese over here.
>> The parts that you want to be hot
aren't. Parts that you don't want to be
hot are. [snorts]
>> I put so much mustard in this and it
still tastes like mackerel.
>> Yeah. Yeah.
[snorts] You ever see those videos? They
talk about all the trash that sea
creatures are eating and they show they
[laughter] like show the stomach of a
sea creature.
>> Mhm.
>> That's this man.
>> I can't.
>> It's like a guitar fish. You ever see a
guitar fish?
>> No. Maybe called a dognose guitar fish.
>> No.
>> You know what I'm talking about?
>> No.
>> No. It's called like harp fin guitar
fish. Still don't know.
>> Someone Google guitar fish.
>> It man. I'll do it. [laughter]
Here it is.
>> Sorry. Google types of guitar fish.
>> Oh, okay.
>> If you're wondering how this changes
over time, it gets worse.
>> Hold on. I found the guitar fish
identification guide. Go ahead.
>> Well, there's the sharpnose guitar fish,
which has a triangular and opaque snout.
And that's not what I'm looking for.
>> Okay. Well, there's the wide-nosed
guitar fish.
>> That's the one I'm looking for. The
wide-nosed guitar fish.
>> Yeah. Short triangular snout, uniformly
grayish to brownish body, short dorsal
fins, and broad oblique nostrils with an
oval interior opening.
Yeah. Uh oh. Um like a two out of 10. Um
>> like a two out of 10. I really thought
this was going to be great. And I think
maybe if I made it, no offense, it'd be
really good.
>> My lift is here, [laughter]
>> actually.
>> Yeah.
>> You called a lift in the middle of the
shoot.
>> Yeah, my lift is here.
>> Jesus Christ.
>> I got to go.
>> All right. Well, hey, did I miss a thing
where you said if you made it it'd be
better?
>> Yeah, you're right. I don't think it'd
be good, though.
>> It might [laughter] be better. The the
floor is a zero. This is a two. The
ceiling is a five and a half. Right.
That's what we're talking about.
>> Yeah. Yeah. Mackerel salad on crackers.
Fine. Cheese melted on crackers. That's
fine. I think combining all of them
though, Rhett, I love the ingenuity. I
don't think work. But I love that you've
let us be your test kitchen for this.
That's sort of how Mythical Kitchen
started in general. So, I kind of feel
very nostalgic about that. Red is going
he's he's coming to his day job here.
He's eating pig anus tortilla wraps.
Yeah.
>> And he goes home and says, "You know
what? We put a bunch of mustard and
mackerel inside a Ritz cracker cheese
tortilla.
>> Yeah, it's pretty crazy.
>> Well, ultimately I think what we learned
is that we all show sometime.
>> Yeah, [snorts] I agree
wholeheartedly. The macro grease is
burning my fingertips. Hey, thank you so
much for stopping by Mythical Kitchen. I
hope you had a good time. I know we sure
did.
>> I know we know we sure did.
>> And hey, we like to have fun here. We
like to joke around and and you know and
it's all in good fun and we love trying
out these struggle meals, you know. I
think it gives us a real insight, you
know, into the people around us and our
friends, the other creators we have.
>> Here's the thing. It's never about the
food, right? It's about the people. It's
the people behind the food is what we
want to say here at Mythical Kitchen.
>> Exactly. Exactly. And, you know, in
light of that, let us know if you have
any other creators you'd like us to
reach out to to see about their
struggle. Or if you have any creators
that you think should reach out to us
about our struggle meals, let us know
about that, too.
>> Be incredible. You know, that's what we
want to see. We're all about community
here in the Mythical Kitchen. So,
>> yeah. The thing about Mythical Kitchen
is that we're all about Oh, you said
that?
>> Yeah.
>> Okay. Yeah, you'll reiterate. I think
it's important.
>> Yeah. The thing about Mythical Kitchen
is we're all about community.
>> Check out our latest episode of A Hot
Dog as a sandwich out now.
>> That's what I'm most excited about. Just
shoving cheese in a potato.
>> Going to kind of clutch it with my whole
fist. Wow, that is satisfying. What a
satisfying feeling.