Channel: Mythical Kitchen
YouTube Video ID: Fc-v6TCophI
Episode Post Date: April 16, 2026
Transcript
My friend Zach hasn't eaten his favorite
food in years until today. Welcome back
to Mythical Kitchen where we all got to
eat even if we can't eat. Hold on, give
me a sec. I printed out a list. Bell
peppers {parentheses} extreme vomiting,
dairy {parentheses} bloated gassy, red
meat inflammatory and neck tenses up,
alcohol stiff neck, too much chicken or
turkey, too much gluten, eggs, paprika
which is just bell pepper, anything with
capsaicin, peppers, coffee, fast food
i.e. deep fried foods, junk food, corn
based junk foods and cheese flavored
junk foods especially, soda
{parentheses} from the high fructose
corn syrup.
>> Yeah, also if I have too much matcha I
get real farty. I think it's the sugar.
It's probably just the sugar.
>> I didn't tell you guys that I that I
can't have too much sugar in a day um
but I cuz I want to eat it. Sure, that's
a fair point. Yeah, but are you
constantly battling against these things
cuz you want them? Bell peppers are
probably easier to avoid than say sugar.
>> man.
>> So I love food but food does not love
me. I have a lot of dietary
restrictions. [music] I I have irritable
bowel and just like inflammatory stuff
going on. You would think bell pepper
would be easy to to avoid. They put it
in everything. It's cuz who's they?
>> The people the
big food.
>> [laughter]
>> Big food
bell pepper agenda. No, it's like okay
because I'm dairy free so I often am
when I'm going out to eat I'm forced to
the vegan [music] stuff. But vegan food
doesn't have flavor so they put these
little colorful red peppers have bell
pepper in it. Yeah, it always has bell
pepper or paprika or any and they don't
put it on the menu because it's like oh
it's just a little garnish. We're giving
you that for free. No, I pay a price. A
little bit about the background, we were
talking about you potentially being on
Last Meals and you casually said if I
were to eat all the things I wanted to
for my last meal
>> be my last meal.
>> It would actually be your last meal.
Yeah, and by the way guys get this video
to 3 million views. This is my audition
to be on Last Meals. Josh said I'm not
allowed on the big show yet.
>> Never. Um but if I do well here then
maybe I get invited back uh probably a
January slot. We said season 7. Yeah,
yeah, season 7 January. Somewhere
between episode 178 and 216.
So, that's why we have taken five of
your favorite foods and we are going to
try and use our ingenuity and
inventiveness as chefs to recreate them
in the perfect Zac Cornfeld
allergy-friendly form and frankly see if
they're still actually satisfying cuz
like what the hell's that?
Can I touch it? Yes, you can.
>> I didn't wash my hands. We'll get you.
We Now we got to wash. We have to wash
both your hands and that.
Zac, do you know what we're making? I
have no idea.
>> [laughter]
>> I don't know what this is. I don't know
what it is.
>> around, spin around cuz the backside
looks even better, I think.
That one's got more jelly on it. Jelly?
Yeah, yeah, yeah. What the heck is this?
Is it Is it like fake baloney? Is it
Spam? Oh, I mean, what do you mean fake?
>> And I thought this would be squishy. I
thought it'd be bouncy like a
trampoline.
>> No, no, it's hard. Yeah, it's hard cuz
the the meat that it's meant to mimic
it's kind of one of the harder meats.
People seem to enjoy it more when it's
harder. This is This is
This is egregious, what you're doing.
You got to aerate it. You should No, you
don't.
>> to aerate it. You don't actually. You
got to aerate the non-coffee. Um so,
this isn't coffee, technically. I am
fascinated by There have been several uh
historical substitutes for coffee due to
different shortages. This is chicory
coffee. This is still really popular uh
in New Orleans, actually in Louisiana,
that they will add ground and roasted
chicory root. You ever have like
radicchio or endive? Yes. So, those are
the leaves of the chicory plant, so
they're kind of like bitter. Then the
root, you can actually dry You can dry
it and then grind it and they used it as
a substitute for coffee during
shortages, but now they still just add
it to coffee in New Orleans as like a
fun little homage and it's delicious. It
smells really good, yeah.
So, you can't drink coffee? No, I can't.
I I had to stop drinking coffee in my
20s, which is why I became so obsessed
with tea uh cuz I still desperately
craved the caffeine. Is it the caffeine
that you that you can't consume? No, no,
I I drink tons of caffeine. It's like
same with me, you know, not drinking
alcohol. It's just cuz what it does to
me. I still party. Yeah, yeah. It's uh
no, it it's the coffee specifically
would just turn me into a bloat monster.
I mean, I'm talking demonic farts.
>> You know what's weird, too, is that I
got through all of college not drinking
coffee. And then I was on one overnight
shoot, and I'm like, "Let me try it."
And then I became addicted.
Those scare me more than anything. That
to me is the scariest machine in the
world. Okay, you should try this just
raw. These are going to get heated crisp
up. Frankly, I haven't even tried the
squishy raw version yet.
That's baloney. Turkey bacon. Being a
Jew, did you grow up on a lot of turkey
bacon? Cuz I grew up on so much turkey
bacon. I didn't grow up on turkey bacon,
but it's it's become a big part of my
life. Wait, so this is a block of
turkey? We sugar and salt cured the
turkey, added some liquid smoke to it
and some spices, and then basically like
put it in a stand mixer and a food
processor Yeah. to sort of like buzz it
all up and to get that like emulsifying
snap there. I'm realizing you asked me
if I grew up on turkey bacon cuz you
were asking if I grew up kosher. Not
even Well, I don't know I don't know.
Not Did you didn't grow up kosher at
all, right? No, not at all. I Did Did
both of your like parents eat pork?
Yeah, we're bad We're terrible Jews. Uh
no no allegiance to the religion in any
way whatsoever. I just like locks.
That's it. Fair point. We were that
except like
didn't my grandma just didn't cook pork
in the house. So, we ended up with like
turkey bacon. I remember going to a
friend's house once, and they had a uh a
meat and a dairy sink, which if in a
kosher household, you have two different
sinks. And I had to wash my hands, and I
didn't know which one I was.
>> [laughter]
>> I think you're made of meat, dude. I I
thought I was meat, but I was I had
dairy on my hands, so it was a very
confusing moment for me. Does this have
caffeine? No, so there's no caffeine in
it whatsoever. And also, I think a lot
We were trying to do some research on
like what in coffee would cause
inflammation, and there's just like very
specific uh acidic compounds in the
actual coffee beans that like when you
roast it to a darker roast, they
actually like de-intensify. I don't
know. I don't know what exactly the
thing inside coffee that would have like
caused you that
>> issue is? I I also, you know, I I don't
want this to be the episode where I talk
exclusively about my bowel movements,
but
>> me to talk about my bowel movements?
>> would be nice.
>> They're great. You I bet you're regular.
You I bet you're so regular.
>> regular. I'll tell you what though, I do
eat like 200 plus grams of protein a
day.
>> Yeah. And so that is what really kind of
>> itself out, you know?
>> A little bit, yeah. It's kind of like
uh, you know, like squeezing out um,
like a frozen Go-Gurt. You know You know
what I mean?
>> the pressure of new food, it's going to
get out of there.
>> Yeah, yeah. But also
>> of fiber cuz there's creatine in there
as well.
>> You strike me as like a 10:00 a.m. and a
4:00 p.m. every day on the dot.
>> I I was only one a day for a while and
it used to be at about 11:18 a.m. But
now it's with the show, you know, with
the show. I'm not a victim here, but
with the show my poops aren't as
regular. I'm eating weird stuff at weird
times of the day.
>> Okay, I thought it was cuz like
Christoph Waltz is in so you're holding
it in.
>> [laughter]
>> I can't within 10 hours of
Christoph Waltz getting here.
Um, can I tell you so I I didn't know
that I had a
Huh? I I didn't know So my poops were
weird for a long time.
>> Yeah. Um,
and I didn't know it
until
it got really bad at the
And that's pretty much the story of
that.
>> [laughter]
>> I We should talk about the food that I'm
making real quick.
Not to be like me, me, me. Let's talk
about what I'm doing.
>> What you got going on there? We're
making you a breakfast burrito to go
with the coffee.
And so what we're doing since you don't
eat a lot of red meat anymore,
we're doing the turkey bacon. Look at
him dance.
Come on. Can someone with ankylosing
spondylitis do that?
This is so exciting I mean, breakfast
burritos is one of the great things Los
Angeles has to offer. We don't have much
by way of art anymore. All of the film
industry has left us, but we've got
breakfast burritos. And even growing up
in New York, I had breakfast sandwiches,
right? Yeah, yeah. But I eggs I I don't
eat much, and cheese is what makes that
thing magical, and I can't eat that.
This is the cheese? No kidding. Yeah, a
bunch of blended cashews and nutritional
yeast and a little bit of a Dijon, a
little bit of lemon, and then turmeric
to try and make it more yellower.
Nutritional yeast is magical. It's like
if you were trying to make like a
a vegan Caesar salad, you sprinkle that
on top, perfect.
>> It's I was I was trying to like research
why exactly nutritional yeast has such a
cheesy flavor profile. Yeah.
And I really couldn't find a great
answer, cuz there's the one element of
like glutamic acid, right? Which is the
formation of like MSG, basically.
But like that doesn't explain all of the
other cheesiness, cuz you can put MSG in
something and it wouldn't taste like
cheese.
I don't know if it's because so yeast is
technically a single-cell fungus. We all
know that. And I don't know
We're getting somewhere.
I will say that telling people, like
when people come over to to eat, and I'm
like, "Oh, we put nutritional yeast on
it." Doesn't sound good. No, and the
other term, I'm going to re-season with
a little bit of salt. The other term
they created for it is just nooch. Oh.
So much more flavorful than I was
expecting. Yeah. Delicious. Right?
>> Yeah. So the idea is we're going to use
this as like a little bit of almost kind
of like a cheese spread on the tortilla.
I have no trouble for this. I I think
this is tastier than a cheese. Well,
like what we're effectively doing, this
seems like cool vegan cookery, which
like it is. This is kind of just how
they make like industrial process nacho
cheese. I'm waiting for the fast food
company that goes, "Just for
Isn't this a great interview format?"
You really cracked them with this.
Just going to go ahead and sear off.
>> fat l- wide cuts.
>> And then this I know
tofu scramble. Is it tofu scramble?
>> Excellent egg substitute. I never make
it for myself. Do you know about this?
No.
Okay, open up and smell this. This is a
very polarizing ingredient.
>> Uh-huh. It's called kala namak or black
salt.
Woo! Woo!
>> [screaming]
>> Woo!
Woohoo!
Holy [laughter]
Oh my god. Yeah. Oh, that's so that
farts.
>> It farts. It farts in the bag. It's
sulfur. It is literally sulfur. Um one
of the things that makes eggs eggy is
indeed sulfur. It is the uh there's a a
something it creates is it hydrogen
sulfide I believe in the egg whites that
actually reacts to the iron inside an
egg yolk and creates like iron sulfide
or ferrous sulfide, which is crazy. So,
when you make when you add just a little
bit of that to uh scrambled tofu, it
actually tastes eggy.
>> Are you inviting me to Yeah, yeah,
please. So, like uh we like kind of
casually say fart dust, but like, you
know, there's there are certain certain
ingredients that you know, uh something
bitter, a little drop of bitterness.
[laughter]
It tastes like fart. It tastes like
eggs, but also fart.
>> Yeah, yeah, sure. Let's try this coffee.
I'm excited. I I'm also saying that a
little bit of kala namak goes a long way
cuz it is still salt.
>> Oh, wait, first
>> Cheers. I've never had straight ground
roasted chicory.
What? Hey now.
You're an all-star. Get your game on.
RIP, go play. He's dead. Um
We all We all will. Yeah, hey. Hey. You
know, I got two things in common.
And you're going to get to hear the rest
of that if you get 3 million views.
>> [laughter]
>> Like and share, please. What's your
favorite breakfast burrito in LA? Dude,
we just had a guest on yesterday.
>> This is the problem. He knows too many
people now. He can't answer.
>> I know, I know, I know. I'm a lucky boy,
yeah, lucky boy. I love Corner Cottage.
No, I'll I'll I'll make a definitive
answer. Larry's Chili Dogs. Uh I'm a big
Cofax guy.
When I was still eating cheese, I I I
lived right by there, so I used to be
able to walk deliriously on a Saturday
or Sunday morning. And they put tater
tots in theirs, which I I love. And they
also they work with Bloodso's, and so
you can get like barbecue links in your
burrito, which is [music] crazy.
>> The thing that I didn't like about Cofax
is that they would put bell peppers in
it. And I don't like bell peppers in a
breakfast burrito. I never Maybe I asked
without it. We're all shocked. Have you
heard the hushes? It's that So, Tony has
been for the last like 2 weeks R&Ding
our gluten-free flour tortillas. You did
this gluten-free?
>> Yeah, so this is a gluten-free flour
tortilla as well, perfected by Tony, the
proud papa over there. Way to go, Tony.
Whose last words to me were, "Hey, man,
try not to overfill this burrito too
much." And after the third slice of
turkey bacon went on there, I heard him
go,
I heard your head move the wind back and
forth. This is our gluten-free, red
meat-free breakfast burrito, turkey
bacon, uh scrambled tofu, cashew cheese.
What else you put in there? Miso powder,
roasted potatoes. That's what those
were. I didn't even tell you about
those.
>> Yummy. And then we have a pepper-free
salsa. What is this made out of?
>> is just simply grated tomato, a little
bit of olive oil, and salt, which is a
wonderful condiment that [clears throat]
is used all across the Middle East for
things like like borekas and stuff. It's
just really great. It kind of gets you,
you know, the acid, the wet. It's nice.
>> You know?
Delicious.
Okay, I'm going to try this I'm going to
try this unsauced first.
>> You might get a little splash on you.
Oh, yeah.
Oh, yeah.
Oh, good. I mean, mhm, it's the cheese.
The cheese is doing a ton. The fact that
this held together is crazy.
And Tony,
great job on this non-flower flower
tortilla. I am not gluten-free, but I've
been told I should be cuz it's very
inflammatory. I was vegan for a while. I
don't want to talk cuz then I can't eat.
Well, I'll talk. Can you really just
guess my story? Zack was vegan for a
while, but what happened is he started
going to those protests that the vegans
are always going to. And then someone
said, "Hey, Lady Gaga is wearing a
goose-themed costume at the Golden
Globes."
>> just too hard. We want to keep eating.
Zack, we need you to throw a bucket of
fake blood on Lady Gaga. So, there Zack
is with a bucket of fake blood, red
paint. Lady Gaga walking down and he
goes, "Is this worth it? Even though
there are no published papers about the
fact that this will decrease my
inflammation from my ankylosing
spondylitis." And then he actually went
to throw the fake blood on Lady Gaga.
>> I got Trips, falls in the fake blood,
writhing around, pisses his pants,
starts crying.
>> Like a turtle on its shell going, "Oh,
no. Oh, no. Oh, no." But pissing the
whole time and all the vegans start
laughing at him.
>> No. Pretty close. Pretty close. It's
just so hard to be vegan. And then I
also I was trying to put weight on and
like the amount of tofu you have to eat
is crazy.
>> It's a lot. And honestly lately I've
been eating more meat.
Huh, the concept of the episode still
works. It still works. I I
you know, my pain is in a like the most
stable place it's been in years, which
is crazy cuz I have a
child at home now and I really thought
that the the newborn trenches would
would set me off, but so far so good.
I'm out.
Now, we can dig rhythm with our pain in
life by eating
this method of back to play. So, so do
you think anyone heard what you said?
>> Number grabby.
>> [laughter]
>> You want to go on?
Let's do it. Cheers. All right.
We all got to eat and we all got to die.
Thanks for being with me, Josh. Yeah,
thanks so much for having me, Zack. Now,
what else do you say?
Um now's where I can I So, now now
would be like where you
intro me, but then you give like a deep
Yeah,
esoteric. Yeah, what's what's
I I I read your
uh uh college essay on metaphysics. Oh,
I thought you were going to say Happy
Feet.
>> [laughter]
>> So many people are asking me to upload
the full thing and I'm like, no, it's so
bad. It's so bad. You know what I'm
saying? Um we're we're making lunch. We
had breakfast, we're still sipping on
our chicory coffee, but we're making
lunch. We're making chicken parm.
>> I know what this is. I'm so stoked, man.
I love chicken parm. I hope you're
stoked after we make it cuz this is kind
of a bit of a deep pull. We're kind of
changing all the parm out. You're you're
taking everything out of it. The this is
we're leaving the chicken, so we're
doing a gluten-free panko breading.
Instead of eggs, we're using aquafaba,
which is uh the chickpea water. [music]
So you whip that up and it kind of gets
thick from the protein. The sauce is
where it gets interesting because we
didn't want to put vegan cheese on a
chicken parm. The only good I'm so
sorry, there's Dr. Pepper in my coffee.
So the only
the only vegan mozzarella that's good is
from I believe Miyoko's it's like kind
of a liquidy thing and we thought it'd
be weird. So my strategy as a chef would
be to take a tomato-based sauce that has
other heavily flavored ingredients in it
and just switch that out. So we're
making a puttanesca sauce. I love a
puttanesca. This is great. This is
exciting for me.
>> man. I'm on board. I'm fully on board.
>> Come on. Where else would you rather be?
I'm going to get this chicken cooking
real quick. Great. Wait, I have a
question. So wait, we should address
this with the crowd. I have a glove and
I promised Lily that I would wear
gloves.
>> And they had like a moment and she yeah.
Josh Josh sort of humbled himself. He he
got smaller and said I will do this for
you, my lord Lily. Yeah, we had this
talk yesterday. Lily was like it would
if you just use gloves sometimes, it
would really make it easier for
everybody on set. So I'm doing that, but
I have a question.
Do you want me to use the gloves for the
chicken?
As many gloves as you want.
>> huge. There's a hundred in here. Tell me
about your favorite memories of chicken
parm. It Chicken parm Chicken parm is
the food of my childhood. There's
something about growing up in New York.
You have so many Italian restaurants. My
dad loves a chicken parm. And so, I was
making one chicken parm a week. That's
really cool.
>> It's a very I mean, I'm a terrible cook.
I hate I don't find joy in it. I'm not
good at it. But, I've always found
chicken parm pretty easy and like fun to
fun to make. But, yeah, like go into
Little Italy, go into great Let's go
Let's go shopping the camera.
>> [music]
>> Oh, I do need I do need to go into that
bowl eventually. Yeah, yeah. I was like
I thought you were moving the coffees
away from potentially getting salmonella
in it.
>> No, I that I don't care about.
>> sure. Yeah, I know.
>> I think that's a hoax. I I'll tell you
what. I thought that was the case, and
then I looked it up. No, stats are like
salmonella rips through America every
single year. I mean, like 100,000
hospitalizations. It's crazy. You know
what I heard? Okay, so I I eat raw
cookie dough, or at least I did growing
up. It's the flour you got to be worried
about.
>> got to be worried about. You're not
kidding. Well, ish. I don't know if
that's still a thing. But, yeah, raw
uncooked flour, I guess, is just
processed with a lot of
uh processing facilities where there's a
lot of salmonella. Can I tell you my
controversial food opinion? Go. I think
cookie dough is better than cookies. Uh
Yeah, I don't think that's that
controversial anymore.
>> Okay, hell yeah.
>> You know, I think you're I think it's
not
>> nods, so I feel like I'm I'm good.
>> kind of like that edgy comedian telling
edgy
>> [laughter]
>> No, edgy jokes in 2025 or like, "Nope,
that's just what everyone's saying now.
Everyone in Austin is saying the same
thing." So, we're going to go ahead,
spray that with avocado oil.
All right, what's up? So, so the problem
here now
>> gloves.
>> is that the
with the gloves are so that we don't
contaminate things, but now the
salmonella hand is touching the oil.
>> I don't know how to use gloves. When you
get on camera, there's a lot to think
about.
>> pressure. And this spray is just so
wide. This is the widest spray I've ever
seen.
Okay, we're going to fry up some garlic.
We're going to fry up some capers. I'm
going to get like all of these kind in
here.
>> We love capers.
>> The key is if you can't use like the uh
cheese rate, cheese has glutamic acid in
it which is effectively umami. Yeah,
yeah.
>> And so if you can't get the umami from
cheese, what can you get it from? Boom.
Oiled salted fish. Anchovies.
>> of that in there. You can eat anchovies,
right? Yeah, you know, I feel like the
Teenage Mutant Ninja Turtles really did
a a disservice to the anchovy community.
>> Preach. Tell them.
>> I I grew up thinking it was the grossest
thing that ever was and it only recently
have I gotten over that. A couple things
like that, Brussels sprouts for us in
our area. Yeah, broccoli. I I have a I
have one of my baby books, actually the
one you got me, Rachel.
Uh
it says like, "Ew, broccoli." And I'm
like, "I ain't reading this."
Propaganda? It is a children's book that
Rachel bought for me because she thought
I would like it. It's It's a little too
advanced for
>> Coincidentally though, you have a child.
>> No, it's too advanced
>> child, you're No, she's not ready for
it. It's too advanced.
>> Yeah, you can have a book that doesn't
spoil. You don't have to like throw out
the book uh Well, I'll keep it for her,
but it's it's my book and so It's mine.
She has plenty of books. This one's
mine. Yeah, so we've got the much better
looking chicken that Lily made.
>> Wow, Lily. Way to go, Lily. Hey, Lily.
No, Lily's awesome, Lily. I'm really
proud of you.
Wait, what
She thinks she did a bad job. I didn't
do a
>> She thinks you did a bad job, dude.
>> What? No, I didn't do a bad job. Lily
thinks your chicken's not good enough.
What's wrong with my chicken? I kind of
kind of did that. Lily, I'm sorry. I
feel like me and Zach are both failing
you right now. Sorry, why am I involved
in that? I'm very excited for this
because vegan cheese is [music] is
tough. Uh there there are some new ones
that are like really doing their thing,
but for the most part and for years, it
felt like vegan cheese did itself a
disservice even having the word cheese
in the title.
>> I agree. And I think also trying to make
like mozzarella and stuff as opposed to
um I'm going to put a little gremolata
on there. She got it. Just a little bit
just to get some more like, you know,
you don't if you don't have the
creaminess of cheese, get a little bit
more acid, more herbaceousness, just
lemon zest, garlic,
>> Notice she didn't get that without a
glove. I know, but that's
There you go.
Um
>> This is beautiful. The more processed
the cheese, like a nacho cheese,
>> Yeah. the closer you can get with vegan
ingredients. But when you're looking for
that stretch,
>> it doesn't work. That's why I circumvent
it entirely, and here we have the
puttanesca chicken parmesan with a
little bit of gremolata on top.
>> I feel like you need to get over here
with me. Maybe wrap your arms around me,
and we cut this together.
>> We're going to We're going to ghost it.
So, I've only gotten
You know I think I only started
developing body odor in the
>> year of my life.
Uh not odor, but I smell you. I know
what you smell like now, and that's fun.
Yeah. Do you want me to cut it, or you
got this? No, I kind of just wanted you
here. Okay. This is a fun thing about
Josh. He doesn't like forks. But
actually
>> you have a little fork and a spoon. So,
what was your plan?
>> This is
So, what was What exactly was your plan?
>> what I was going to do. So, I was going
to go where Where do we get? Here, and
then you can just kind of spoon it out.
There you go. Yeah, if you cook it
right, you don't need a You don't need a
knife. Maybe you need a fork. I guess
this is one of the few dishes that where
I'd say that a knife would be
appropriate. But But I think what most
people do, cuz this dish exists in
chopstick predominant countries, right?
Like a katsu. Sure. Yeah.
>> They do I thought you were talking about
chicken parm. And my mind was about to
be blown.
>> [laughter]
>> You've never had Shandong style chicken
parm?
That's delicious. That's right. Now, if
I ordered chicken parm and someone
brought this out, I'd say, "What the
hell is it?"
>> Right point. But
>> [laughter]
>> it is delicious. There's like a lot of
like the fattiness that's coming from
that fried chicken, or at least that
like, you know, heavily baked chicken.
But when you get like the acid from the
capers, the olives have that bitterness,
anchovies have that funk. Like,
cheese on this wouldn't make sense,
because we've hit it with so many other
complimentary flavors. Mhm. As far as
the gluten-free perspective, too, I
don't know that I'm missing anything.
I'm getting like a little like rice
crispy aftertaste,
>> which I can't which is fun.
>> bad. Yeah. I mean, my dad has a very
simple palate. So, it it like this was
the food. And when he went out, this is
all he wanted. Your dad is really cool.
Yeah, he's a cool guy. [music] Have you
met my dad? Never met your dad, but I've
watched a lot of videos of him. You've
watched videos with my dad? You and I
have some really emotional moments,
yeah. Talking about how we're how
worried he was for you when you were
>> Are you prepping for my last Are you
always prepping for people's last meals,
whether or not they're on the We got to
get this to 3 million, by the way. Oh,
guys. [laughter] Guys, you guys
>> Otherwise, Josh has watched videos of my
dad for nothing.
Uh Zach, you have a torturous autoimmune
disease. Uh [laughter]
You had a really great short film about
it called Ouch, which I I watched
recently.
>> that.
>> And somebody compared you to Michel
Gondry. No.
>> They did, and that someone was me. Yeah,
okay.
>> No, I don't know about that. I just I I
thought it was really good film. Um but
no, uh we are making one of your
favorite cocktails. I was going to say
this is
>> We'll save this for the last [music]
meals, but I got to sit in on uh an a
post day of Eternal Sunshine of the
Spotless Mind with Michel Gondry.
>> Wait, really? Yeah. That's so sick. It
was like the turning point of my life,
and it was uh so he is the Yeah, one of
the biggest visual influences to me. I
think the world of him. I did not know
that.
>> It's the highest compliment you can pay
me.
>> this if we get this to 3 million views,
then you can hear the rest of that
story.
>> Unfortunately, I was told the bar has
moved to four based on my performance so
far. [music]
So, we're going to have to get it even
higher. Uh Josh said that off camera.
I'll give this the old Jimmy rustle. I
know what we're doing here. This is a
recreation of one of my favorite
cocktails in the world, and they
actually don't put the the the skin in
there. So, let me help you out.
>> [snorts and laughter]
>> I would say
>> I thought you threw the whole I would
say no one puts a passion fruit skin I
Okay, wait. No, no, no. Can I Can I
actually my One of my favorite cocktails
of all time has a whole floating passion
fruit on top. It's called a Pornstar
Martini. That's funny. So, I don't drink
much anymore, really ever, because I I
have an autoimmune disease. I I have
It's called ankylosing spondylitis. My
body gets real stiff. Uh basically, my
bones are trying to fuse together. And
so then I take a a shot that says, "Stop
that, bones." But I have some fusion in
my hips. I have a little like looks like
a spur on a cowboy boot growing off my
spine in different places. And so that
leaves my body with a lot of
inflammation. And there are different
foods that are inflammatory. So it's an
autoimmune disease, it's an inflammatory
disease, and it's also part of the
spondyloarthritis family. So it gets to
be multiple things at once. Um, and
different foods like and alcohol being
one of them makes me tense up and
stiffen up. So when I would drink, I I
would feel like my neck get like almost
like I was [music] calcifying. So I
stopped drinking and just smoked even
more weed than I did before.
Hey man. Yeah. Well, we got some all
natural uh, non-alcoholic mezcal, which
I will say just tastes like
I don't know, someone soaked peppercorns
in a little bit of water.
>> And then charge you $40 for it? It's
crazy. This is a prob- Okay. I If I
could get on my soapbox for a second, I
don't I I drink mocktails. I love
mocktails. I don't think they should
cost as much as normal alcohol. No, man.
It's crazy. It's not fair. I just would
like a juice, please. I would like a
fancy bubbly juice, and I don't want it
to cost $18. Hey. Cheers. Hey. Toss.
Toss. So there is there is non-alcoholic
mezcal in here.
>> There is non-alcoholic mezcal.
See if this is anywhere close to what
you remember.
>> [music]
>> It's
so so sweet.
>> It's yummy.
>> The non-alcoholic mezcal is pretty
sugary. Yeah, [laughter] maybe that's
what's doing it.
>> So the context here is I I spend a lot
of time in Mexico with my family. My
wife and I got married in a small town
in Nayarit.
>> [music]
>> And there is a bar that we What are you
doing?
>> See if that helps.
>> Salt? Yeah, see if that helps. There's a
a bar that we love, and this is the one
alcoholic drink a year that I will
drink. It's It's called the Mescalita
Maracuya. And I love it cuz you
it's a delicious cocktail, and you get a
little candy in it, too. I love passion
fruit. It's like nature's hard [music]
boba. The texture of passion fruit seeds
to me are a little bit like light bulb
glass, though.
Was like Oh, like light bulb glass.
Okay.
>> Yeah, yeah, yeah. You know how it
sometimes you crunch on light bulb
glass?
Um I am making you uh fajitas uh with no
meat and no peppers. And so we've
replaced the peppers with squash. So we
have two different kinds of squash. I
love fajitas. It's the only meal at a
restaurant that makes that sings. Yeah.
Yeah, yeah, and we're going to make sure
that sings. Uh so we're sauteing right
now some delicata squash. Yeah.
>> And some chayote squash. The way that I
figure it, if you would normally use
bell pepper in fajita, Yeah. bell pepper
and squash are two uh like what they
call new world plants, right? The entire
world did not have any sort of pepper
until the Columbian Exchange and
European settlers came to the Americas.
There were no chili peppers in all of
Thailand.
>> Wow. There were no tomatoes in Italy.
There were no peppers in Hungary. Wow.
Until you know, the Columbian Exchange
happened. And so squash is another like
great uh you know, fajitas are obviously
a Mexican dish. Squash is another like
great plant of Mexico and the American
empires or the Mesoamerican empires. So
I thank you for that correction. This is
just the stem of king trumpet mushrooms.
So we're kind of using this as our
steak. Huh. You just want to give it a
smell.
We got a lot of life in it.
>> all the time. He's always like, "Come
here, give it a smell." And I'm like,
No, I'm a very like tactile experiential
person, you know what I mean? What I
love about a fajita plate is
it's just so loud. And it it it you
order it and you get it in the
restaurant and everyone turns cuz it's
this [music] this big sizzle and the
smoke's coming up and it's the only food
that's served to you on on its own cast
Well, there's a couple. It's one of the
only foods served to you on a cast iron
platter. Yeah. They say, "Ooh, it's
really hot. Don't touch it." And you're
like, "I'll be the judge of that." And
then you burn yourself. Uh it's got a
little oven It's got a little mitt on
its handle. So fun. So when they tell
you not to touch it, but you should.
Right.
>> Yeah. But, I can't eat peppers.
Yeah. So, I'll split that guy in there.
Ow! It's like when I tell you don't
touch this, it is actually a challenge
to your masculinity. No, it's okay. I
And you should touch it.
>> I My masculinity never has never met a
challenge it won't step down to.
>> [laughter]
>> Leave it Wait, hold on. Hold on. Aim for
the sizzle.
>> [music]
>> Little veg stock?
>> By the way, I did not know that's how
where the sizzle came from, and I sort
of feel like I just found out Santa's
not real. Check this out.
What did you think the sizzle was? I
don't know. I thought it was just I
thought Honestly, I thought they cooked
it on this and took it right out. I
assumed
>> I mean, maybe the No, cuz that would be
a lot. Uh they're cooking it in a big
old vat in the back, and they're just
putting it on a hot plate. Look at that.
>> And then we have your
>> [laughter]
>> dairy-free pepper-free capsaicin-free
condiment plate, which is just
guacamole. An ice cream scoop of
guacamole, which I think is very fun.
And then of course, we got your
gluten-free
tortillas here. All right. Let's dig I'm
very Let's dig in. I'm interested to try
these mushrooms.
>> the key is to really like screw everyone
over at your table? It's for the stack
of tortillas, you reach right in the
middle. [music] Right in the middle.
>> Yep. It's going to be the hottest one.
That is what I do when I'm a huge piece
of crap.
The mushroom tastes like bacon. Yeah?
So, that's probably all the smoke and
the salt that we got on it. It's
delicious. Is it good? It's really good.
This tastes like cheap gristly steak
kind of [music] The mushroom?
>> what I mean? Yeah, yeah. Yeah. The
mushroom is too tough, I think, to
honestly party with these guys. It kind
of has to be a star on its own. Mhm.
[music]
Mhm. It's hard to It's It is challenging
to chew through. What?
Well, how many times
you go to Philly
and you get and this happens?
I don't even try to touch my tender.
It's yummy. Certified yummy.
I know you love bread. I love bread.
>> And I know you love pudding.
>> I love pudding, man. And I know you love
some bread pudding. When you put them
together, oh This is the reason I'm
here. I'm so excited for this. I I love
bread pudding and I have not had bread
pudding in 12 years. It was my second
date with my wife, Maggie. I did not
have the heart to tell her that I that
dairy wrecked me.
>> [music]
>> And we went to this this bread pudding
place on on Sawtelle, and it was the
most delicious
like literally last meal of my life. And
then I said goodbye. I said, "Hopefully
I get to marry that girl one day. I will
be on the toilet for the next 64 hours."
And I think butterfly effect, right? Had
you not your brains out for 64
hours cuz of the bread pudding, I don't
think you and Maggie would be married.
>> have a baby girl.
>> baby girl?
>> Sometimes you got to your brains
out for love.
Instead of trying to make like a
gluten-free brioche or something, which
would be hard, we just made a
gluten-free banana bread. When I say we,
I mean Colby made a vegan gluten-free
banana bread. And we're going to turn
that into bread pudding. We're going to
take some macadamia nut milk.
>> You have macadamia Which might be the
might be the best milk.
>> I think it's the best milk. It's also
probably the most expensive thing in the
world.
>> Yeah.
That's good. I think that we're ready to
be post-milk as a society. Brother, I'm
just getting started with milk. There's
some people that are lactose intolerant,
ala yourself. Then there's some people
that are hyper-lactose tolerant, like
me.
I think my people were just like built
on milk. I mean, look at you. That's
You were That's that fair-haired
>> the poster boy for the '90s milk
campaigns. I was talking the other day
about um
eating a big bowl of spaghetti with a
giant glass of milk.
Did you have that experience?
Big bowl of spaghetti, giant glass of
milk. Yeah. Yeah, canned green beans
with it? I guess I can picture it.
>> Fro- fro-
frozen. I didn't know Tally Tally grew
up like that.
>> Look, I just cuz I'm this guy now whose
body's broken and wants to kill him, I I
don't want you to think I don't know how
to party. I used to I used to make Kraft
Mac and Cheese and just take the pot off
the pot right onto my belly and let it
sort of heat my belly and then I would
sit on the couch and watch Game Show
Network and and shovel the whole box
into my stupid little mouth.
>> call it otter style. Yeah, that's
[laughter] just kind of kind of like
cracking clams on your tummy.
It What What's on the Game Show Network?
Paint me a picture here.
>> Oh, well, okay. Obviously lots of Family
Feud reruns, but Baggage?
Anybody?
It's Okay, it was a Jerry
Springer-hosted
dating show where
uh it was a guy and three women or a
woman and three guys. They never They
never did gay couples on that show.
>> was before before we knew that you could
do that.
>> And they they So, let's say it was a
girl, there'd be three guys with
briefcases and they would open up one at
a time and it was their emotional
baggage. So, it'd be like, "I own 164
action figures." And she'd be like,
"That's too much baggage for me." Okay.
And then they would They would eliminate
one by one and the baggage got more
intense as it went on. And then at the
end, then the person who was picking her
date, they would then reveal her
baggage. And then then the date would
decide, "Do I want to go out with you?"
>> They turn turn it on them. I watched
about 100 episodes of that. So, we're
kind of mashing up the bread a little
bit. We let this dehydrate, but the
bread pudding spot that you're talking
about is called B Sweet Dessert Bar.
Yeah. Um on Sawtelle. And I have not
been in a decade plus.
>> And they have a very like um what I can
only call a gay homogeneous style of
bread pudding where it's like very They
scoop it from a large vat into a cup.
And so, we're trying to sort of recreate
that vat style, but in a cast iron and
some vegan butter. I think it's going to
be good. I'm just mashing.
It's not mashy like that?
Uh okay. Okay, we're going to go ahead
and put this in the oven.
But then
You know sometimes you put something in
the oven and it sort of it it changes
shape.
>> Changes shape. It sort of reconstructs
because of molecules are actually
tightening up. So why don't you got if
you made that camera slightly out of
focus, I think then people wouldn't
know. Sure, I think that's
>> to swap it out.
>> want me to put some of this Vaseline?
Do you want me to smudge some Vaseline
on the lens? Would that help? Can I just
come up and kind of hold on. Hold on.
Let me just kind of
If I can just kind of like get this
finger on the
Yeah, so as you can see this this looks
different. Well, I'll show you the one
that I made. What I love about bread
pudding is when you put it in the oven
it actually reforms.
>> Wow.
>> [laughter]
>> Well, hold on. I So what what happened
was we had
a fully made one. Welcome to TV shows.
Finally after 6 years we can admit that
sometimes when I say we're going to put
this corned beef in the brine for 2
weeks
that we actually have one that we've
already made. So so the bread pudding
looked like that. I mashed mine into a
paste cuz I'm not going to lie, I kind
of lost my head for a second. Mhm. But I
kind of want to try both. Yeah, I think
you kind of fluff that up, you know.
I [laughter]
I You're laughing? This does look like
what I would make.
>> I listen, this is beautiful and we're
going to put a little bit of This is
homemade ice cream? Homemade vegan ice
cream. Come on, you don't work out for
nothing.
>> No, I know. I really do work out for
>> the moment. I work out to to quiet the
mind.
There we go. Oh my goodness.
>> this one in the oven. And then we're
going to take a little bit
of vegan caramel
right on top. I am so excited. And you
said a little bit, which was fun. And
then we'll take
>> [laughter]
>> Forget that. We also have this.
Look at
We have it.
We have it. It's like if you just want
to get a little bit on
This is coconut condensed milk.
This is sweetened condensed coconut
milk. And so here we have our two
two bread puddings. This is the one that
Colby made and then I guess this is
mine.
>> [laughter]
>> And are you So does the coconut
condensed milk doesn't go on this one?
If you if you'd like it. I don't know.
Doesn't drizzle as well as I thought. I
thought it would be good.
>> you do like yeah like
>> Okay okay well
>> [laughter]
>> now we're just sword fighting.
Does this remind you of good times with
your wife? Don't do that.
>> What? What? He was talking about his
first date. Creepos? All right, here we
go. I'm excited. I mean I don't even
know if I remember what this tastes
like. It's been so long. That means
anything's going to taste good.
Oh yeah. Mhm. Oh yeah. What? Oh yeah.
That was awesome, dude. You had
to call it. I did nothing I did nothing.
I got to stop pretending like I ever do
anything.
>> Oh my god, that's awesome. Dude. I want
to try yours. Well.
>> [snorts]
>> This
That's less awesome but still really
good.
>> Yeah hey what are you going to do, you
know?
>> [laughter]
>> This is so good. I I want to like
I want to roll around in blankets while
I eat it. You got some blankets? I kind
of want to be naked.
>> Three blankets for Zach? It's so good
that I want to take my clothes off.
Three blankets and no clothes.
Thank you so much. Oh my god. Where
would you rank all the dishes that we've
made today as far as how much they
satisfied compared to the original?
Interesting. Well, there's like how
delicious it is and then how good it is
as a proxy for
the original. Some of the food
replacements are better dupes than
others. They're all delicious, but
what's accurate? This is number one by
far. Easy easy. Both in how delicious it
is, but also I think most people would
taste this and not know
that it was a a different recipe.
>> Yeah, this is like restaurant ready.
This is excellent. What the hell else
did we eat? We did the mushroom taco.
>> and the coffee. The coffee was a
revelation for me. The coffee Coffee was
I guess coffee's number two even though
that wasn't its own dish.
The burrito I think is number two.
Breakfast overall like that to me was as
good as any burrito I would order and
then it did the thing. Chicken parm. If
we just want to say like a panko crusted
chicken, Yeah, yeah. that was great. Not
having parm on a chicken parm, like it
was a different dish. Yeah, yeah. It was
a different thing.
Um and then the fajitas were also
delicious, but probably number four in
that it just sort of became its own new
food.
>> Mhm. Too far afield on the Google
Translate. I think so. But really good.
I would I would eat those mushrooms
again.
>> You can come back here for mushrooms
anytime. And also on a sincere note, we
do want to have you on last meals
regardless of how many views this gets.
I mean, if this if this video like
really tanks, like then we'll talk, but
like regardless of views,
um we've always wanted to have you on.
It's just a scheduling issue. 5 million
is the new bar.
Just YouTube long form shorts. They I
mean, they pay you it's really like if
we get a a YouTube short from this to
get to 70 million views.
>> 70 million, you better do something real
lucky right now, dude.
>> [laughter]
>> Uh Zach Gilman, thank you so much for
coming by.
>> Oh my What are you talking about? Thank
you for having me. This was I ripped my
mic out. You skateboard over here? I
ripped my mic out.
And it ripped some of my chest hair off.
I'm sorry. What happened?
Thank you so much for having me, Josh.
This was a pleasure. Oh, look, you can
actually see my chest hair. Oh my god.
That's grotesque. Oh, those are They
look like fiber optic uh cords.
>> ahead and hide those.
>> got to tuck those back in there.
>> those back. I'm just going to guard the
bread pudding. People are going to eat
it. There it is. Thank you so much for
having me, Josh.
>> views.
Thank you so much for having me, Josh.
Thank you to the whole Mythical Kitchen
crew. This was delicious. Um I am going
to just sort of sit here quietly and
finish this bread pudding while you guys
clean and I won't offer to help.
>> [laughter and gasps]
>> And thank you, Zach. Zach says he's
going to actually clean up the entire
kitchen. He's going to do every single
dish and that's how he gets on last
meals. Um now, this is right. Everyone
check out Second Try. What uh what else
you got to plug? We just made a murder
mystery show. It's our version of
Traitors, but also a a bunch of other
social deduction games. And I think it's
the best thing we've made in years. It's
called Killer Dinner. When people are
murdered off, they are poisoned by
cutting into their food. And if they're
safe, it's safe. But if they're the ones
that have been killed, it either bleeds
or oozes, or there's some other fun
surprise in there. So, you have a bunch
of people trying to figure out who is
lying and who's telling the truth. It's
awesome. Uh first and second episode are
probably out on our channel by the time
this is coming out. So, go check it out.
Oh, Josh is on our new season of Phoning
It In. He's in two episodes. Uh and so,
he was in a phone booth and then was in
our ears trying to tell us how to make
delicious food.
>> tough. That was a hard one.
>> yeah, that was tough one. Uh but so
funny. He killed that.
>> Yeah, uh once again, you figured out how
to get in a judge that I idolize to
humiliate me. Yeah. Yeah, yeah, twice in
a row. It's a great It's a great It's a
It's a great time.
Check [clears throat] out our latest
episode of A Hot Dog Is a Sandwich, out
now.
>> [laughter]
>> That's right, Josh.
It's time for this little piggy Okay,
one more time. One more time. One more
time.