Channel: Mythical Kitchen
YouTube Video ID: 7RRp6Cv633c
Episode Post Date: March 10, 2026
Transcript
I'll be damned if I get out cooked by a baby boomer. Today we're going to see which generation made the better chefs and to help us do that please welcome today's guest Phil AND LILY ROSENTHAL. >> [screaming] [cheering] >> ALL RIGHT. ALL RIGHT. ALL RIGHT. OKAY. >> HELLO MY FRIENDS. >> HELLO [laughter] welcome to set by the way. We've known each other for many years. It's the first time you've actually been here. You never invite me. That's a fair point. I've heard you >> call once in a while. >> [laughter] >> I can't help. >> same thing to Lily. >> It's true. You did call her Monica earlier. Probably doesn't help. Anyways today we have Lily you are representing Gen Z and you will be paired with Lily. Phil you are representing the baby boomers. Yes. And you have V who is spiritually a baby boomer with you. >> Very true spiritually. I'm very lucky. Very true. I am the lone millennial cooking by myself. Now we needed a theme for today's challenge and you two just released your second book that you've authored together. Yes. >> This is Phil and Lily Rosenthal's Just Try It Someplace New in which I don't I don't have dexterous fingers. >> You're good. You're good. >> [laughter] >> In which Lily is afraid of going to Grandma's house because she's afraid all there will be to eat is broccoli. It's true. And then you coach her through her own fears but then ultimately comes around and realize that we all get scared sometimes. I read the whole book. Very nice. >> [laughter] >> Took you a few weeks. It really did. I got distracted by the pictures. I understand. They're very good nice pictures. >> [laughter] >> Which means today THE SECRET IS BROCCOLI. >> [screaming] [laughter] >> WOW. HOW CONFIDENT ARE you in your cooking and coaching skills? >> Oh I can't cook at all but my friend Lily can. >> Yeah we're going to take you guys down. She do like own the hottest restaurant in LA right now? What happened? >> we don't make [music] the food. That would be crazy. No one would come if we [laughter] made the food. That's a good point. People say to me you have this food show and you can't cook and I say well I meet a lot of great chefs around the world and they can't write a sitcom. Boom. See that? And on that we're out. LET'S GET COOKING. >> [laughter] >> NOW I NEVER DISLIKED broccoli or most vegetables cuz from a very young age I internalized a parent feeding their child vegetables as a form of love, but also had an element of class to it. So, I was always like, "Oh, vegetables are what rich people eat. I should aspire to that." But that said, I know >> [laughter] >> IT ALWAYS GETS SAID RIGHT OFF THE BAT. JOSH, stop it. Millennials to me are the ones who figured out how to get vegetables to taste good by doing two things: covering them in oil and then burning the hell out of them. Remember the brussels sprouts? Those used to be terrible. Then there was one scientist, I think in either Netherlands or Belgium, who figured out how to take the fart taste out of them. And then the millennials were like, "What if we drop them in the fryer and then put like bacon and >> [music] >> caramelized onions and pickled shallots on it?" And so, this is kind of playing on that a little bit. We're going to put a fair amount of oil on this entire broccoli head. We're going to cover it in salt, massage some of the salt in there, wrap it up, kind of almost give it a half steam, half roast situation. But then we're going to cover that in a spicy sauce inspired by a country that I've never been to and 99% of American millennials have never been to. That was another big hallmark of our cuisine >> [music] >> cuz we're like, "What if we're inspired by Cambodia today? Let's Google that for 20 minutes and then open a restaurant devoted to it." Uh but we're going to go ahead and like rub some of that in there. The salt is actually going to help dry out some of the moisture. Oh, I should tell you why we're doing this whole Let me paint a picture for you. On the plate, boom, big old lake of labneh, which is a type of strained yogurt from the Middle East I would associate it mostly with like Lebanon. Maybe that's just cuz I grew up in Beirut with Lebanese people. Crown of broccoli, whole roasted, burnt, boom, glazed in harissa honey and butter right on top. Crunchy seeds and nuts all around it. Pickled golden raisins. Boom. Does that sound fun? Yeah. I totally forgot your name. What is it? Lily. Oh, it's it's okay. And yours? Um Lily. Oh my god. I don't know why I forgot that. So embarrassing. Okay, so we're making broccoli cheddar dip? Yes, we are. Because I can't really make anything else. >> Okay. So, we're just going to do a dip because everybody likes a dip, right? >> Yeah. You like a dip. You like a dip. Yeah. Dad. >> What? Dad, everybody likes dip. He doesn't eat. Don't listen to my dad. He's I can't root against you then. Aw. Aw, see that's nice. Okay, so this is a really nice smoked cheddar. You're going to start grating that. Love. >> Don't get your knuckles in it. Josh did it and got like skin in some food the other day. Okay. So, um so you are Gen Z. >> [laughter] >> Oh, no. Yes, I'm Gen Z. It's true. Okay, I'm borderline. You're borderline? >> I'm I'm millennial technically. >> Wait, so what year were you born? >> 95. Okay, okay. I'm 97. Okay. I'm the last qualifier for Gen Z. Hey, Phil. Hey. You ready to cook? We're preparing. Team Boomer? Did you know I was a Boomer? I'm just under a spell and I'm aging really well. >> Honorary honorary Boomer. Honorary Boomer. I have A lot of people tell me I have an old soul. Yeah. My father is the one who tells me that. >> A lot of people tell me I have an old face. You look great. You could be 112. There's a compliment. Phil, do you know what we're making? Uh something with broccoli. Yeah. Do you like broccoli? Something with broccoli. Makes sense. We're making a broccoli omelet. >> Oh, good. >> Yes, we are. Very Boomer of us. I'm going to guide you through this. I'm going to give you super easy easy task and then people are going to be like, "Wow, Phil, you know how to cook, man?" You'll be shocked that I can't do easy things. Oh, no. Okay, you know I can't either cuz I don't know how this works. There you go. Oh, no. It's not you. Maybe we are Boomers. We're going to put a little bit of butter in here and then we're going to sauté some This is ham. This is shallots. And then this is broccoli. You know them. We're going to put it in here. >> Is this butter? Yes. You got this. And then you're going to use this thingy to do one of these thingies. >> All of it? Yeah. No. We're just going to do one of these. Wasn't that great how I did that? You did that so well. Just Photoshop his hand over mine. Sort of following the Anthony Bourdain prophecy that he laid out in 2009 that now class in food is not related to money but related to knowledge. That's why there are so many obscure ingredients at every millennial restaurant cuz that's what we internalize. But then now I think Gen Z is like, "No. Money Money matters when we have none of it. All the boomers have all of it. And so that's still a thing. But then meanwhile, I'm like, "Ooh, I know what dukkah is. That makes me special." And I do. Anyways, dukkah is a lovely mixture. We're going to save the sesame seeds. Dukkah is a lovely spice and seed mixture that can be ground very fine or can still have some chunkies in it that I would associate often with like Egyptian cuisine. Really, really delicious though. So we're taking fennel. We're taking coriander. We're taking cumin. We're going to toast this up right here. And we're eventually Oh, yeah. I forgot this thing beeps at me. That's fine. We're going to toast it up right there. And then we're going to add it to a more Are you okay? You just want to It's like my cat. He just meows and he's like, "You were fed. You were fed. I'm currently petting you. You're just meowing to be heard." And we're all just doing that in a way. Um We're going to toast those up. We're going to grind them in a mortar and pestle. We're going to get some sesame and some smoked almonds in there. I'm going to tell you what happened. I'm going to pull back the curtain. We had non-smoked almonds in there. But then I put those in my pocket for snacking later. And I went over to the office pantry cuz we have smoked almonds in there. The Blue Diamond Smokehouse ones. I was like, "That's going to be better on my broccoli than these." So now these are for snacking. These are for broccoli. When we make a glaze, a little bit of honey cuz we're going to crank this at a really high temperature. So I'm going to add a little bit of sugar in there to kind of really stimulate that kind of burn or like the Maillard reaction. That's the thing that millennials love talking about is the Maillard reaction. And then Gen Z talks about 67er or something. Okay. Harissa is like a Tunisian chili paste. Mainly flavored with roasted red chilies and caraway seed. Whoa, ingredients in your food adding flavor. Really inventive, Josh. Way to go. It's going to add like some kind of bitterness, some complexity, but then just a little bit of acid to really kind of set this apart. Another thing that millennials were doing in restaurants, we were serving whole large things of vegetables and then trying to call it meat because we believed that the we could fix the climate by not eating meat, but only on Mondays. We called it Meatless Mondays. And we'd eat a broccoli instead of a steak. While industrial giants are just polluting river, but we were eating the broccoli instead of the steak. But I once shamed a restaurant into lowering their prices cuz this is going to be a story that no one cares about. But there was a restaurant that was serving like a whole chateaubriand, this giant meat cut for two people, and it was like $110 because like, you know, meat's really expensive. But then they were like, "And we have a vegan version of our chateaubriand for two. It's a whole roasted cauliflower and it costs $75." And I'm like, "That's crazy." And we straight like wrote to the restaurant and we're like, "Hey, work for this magazine. We're about to roast your ass for this unless you drop the price cuz like that's just not it. But we wanted to like give you a warning just in case you wanted to repent before we publish this." And they were like, "Yeah, heard." They dropped it like 40 bucks. Boom. Um we're adding some butter to this pan. We're going to add some leeks cuz we're feeling fancy today. >> How do we feel about the cheese that I've shredded? >> I love it. It's perfect. >> do you think? The fact that there's no blood in it. >> There's no blood. >> Yeah. Dad, She said I did it perfectly. Are you proud of us, Dad? Yes. Um so, if you want to give this a stir. Yeah. >> And then you can add the garlic. >> Look at you cooking. >> Thank you. Thank the garlic. Yes, add the garlic. We're going to let that saute a little bit. But I did, I married a chef and he cooks. Okay. Yes, everybody. That's right. Mason Royal. Does he um cook for you a lot or is he like tired and It's a good question cuz like honestly before the diner opened he was cooking for me all the time and that was phenomenal. >> Yeah. Now he's very tired when he comes home. He's the diner's open from 8 to 8 and he's there before it opens and after it closes. Wow. So we >> [music] >> you know, you get like the leftovers. Yeah. So I think our broccoli is cooked. >> Yep, that looks cooked That's boiling. Um we're going to add it to an ice bath. Gorgeous. Nice little brocc. Love that. I agree though like I feel like kids don't [music] like broccoli because they get it just like steamed >> Yeah. and nothing on it. >> No, we got to zhuzh it up. >> Yeah. Make the kids like it. >> Zhuzh. It's just zhuzh. That's how you spell it. Yeah, yeah, yeah. Yeah. Are you are you a omelette maker? Do you make anything? I can make I can make eggs. You can make eggs? Yeah, but not omelettes not that takes a little more skill. What what else do you make? Uh I can make I can make you Oh yeah, when the kids were little Okay. >> make them daddy's famous bowl of cereal. It's famous. >> And they would go yay because they were little and and then stupid. >> [laughter] >> You can add a little bit of broccoli in there now, too. This much? More as much as your heart desires. I don't even desire that much. >> Oh. No, it's okay. No, if we're if we're featuring broccoli we feature broccoli. We got to feature broccoli. >> Okay. The Powerpuff Girls did a whole episode They did? You remember that? I'm a boomer, remember? I'm [laughter] in the wrong generation. I remember the cartoon Spider-Man. >> You're kid Okay, Batman? >> Batman, yes. But the original from the '60s, Adam West. >> Oh, crap. I was going to say '90s. >> [laughter] >> I'm not doing well boomer-wise. '90s. I listen to soul music, like '70s, like Bee Gees. >> That's Listen. The '70s, the '70s, I'm going to say the '70s best decade for music, movies, and television. >> hips. They were like Oh, >> [laughter] >> Maybe you are a boomer. Oh, yeah, man. Grinding spices when they're fresh toasted like that, you can like feel the oils expressing out of them. You're still You're I guess you're still beeping though. That's That's interesting to me. You do want your dukkah to be a little bit chunky still. Pretty good. They say with a mortar and pestle you're never supposed to bash. But here's the thing, when people tell me that I shouldn't bash something, boy does that make me want to bash it. Get a little bit of heat on that chili. God damn it, spill it all over the counter. Cool. Add some almonds in there. Bash away. This is going to take a while. Do you have anywhere to be? Is your Does your Here's the thing, if you put laundry in and you need to change it over, now'd be a great time to do that. I'm going to show you a really cool technique that I invented in my home. Okay, this can go in here. Give this a nice good mash. Yeah. >> Ooh, I'm not No, you're good. Um, Lilly, I might need you to take over cuz I don't know how good I am. >> you're doing great. >> seconds of mashing. Jenzie really doesn't want to >> No, look, I I think I must be doing it wrong. Add all of that smoked cheddar in there. Yum. And then you can also add in some of the leek and garlic mixture. Add it all in. >> Yes. I'm going to reserve some of this so we can layer some of the cheeses in between the dip. I'm like getting hungry now. This is going [music] to be great. Sour cream. This is some ricotta. So you can use the same food. >> And then we have garlic powder if you want to put a sprinkle. [music] Just like a little like that? >> Yeah, well, let me see what your pinch is. It's falling out of my fingers every time I do it so I'm going >> You can do that. You can do this, too. Okay, I'm watching. That was good. That's a pinch? Do Do one more of those. Fill up. >> [laughter] >> Wait, this is going to be so good. >> I'm so excited. Yum. >> Thank you for doing this with me. Thank you for >> me through it. >> Yeah. I'm going to make this for my husband [music] and he's going to be so excited. >> Okay, that looks good. We're going to put this in a casserole dish and get it baking. Okay, I'm going to have you do something super simple. Can you crack an egg? Oh, feel. >> [laughter] >> Where am I doing this? In the bowl? >> Yeah, do it in this bowl. Yeah, [music] there you go. Good job. I'm supporting you from the side. You can do it You can just throw it. >> [music] >> Throw it anywhere. Yeah, there you go. Yeah. She said to throw it. >> anywhere. Josh throws everything in this kitchen. You're doing great. We'll disinfect it later. Okay. Do you like it crunchy? What? >> [laughter] >> No way, dude. Okay, I'm going to be you wish that. What's two biggest problems with raisins? They're too cold and they're not covered in vinegar. So, [music] I found a way to cover them in vinegar and put them in the microwave. >> [laughter] >> I am savory dishes really love raisins, not potato salad, that's weird. But, I think often they can get like too dry and they're kind of too chewy or eating a salad and suddenly there's like a cold hard raisin. So, I do a little quick pickled raisin where I just put vinegar on it and I microwave it and then they just kind of soak up the vinegar. And then it becomes savory and then you can top them on your savory dishes. So, that's that's what I like to do. I do that way too often at home. So, if you if you see what happened whole last thing of broccoli. It's here now and it's cooked cuz we kind of steamed it, but now we need to get a char on it and we need to glaze it up. So, we're going to take this red paste. This is a crazy. We're going to brush my red [music] paste in there and I was hoping that it would stay I would stand up. Were you all picky as kids? Taylor, yeah, you're still picky. You don't eat fruit. >> [laughter] >> You'll grow out of it one day, champ. How do you know that? What? I listen when you talk. We've like worked together for like 4 years. So, this grapefruit is something we make at the diner and I I first experienced it although I know it's been around. It's a grapefruit from the Palace Diner in Biddeford, Maine, which is where I got the inspiration actually for the whole diner idea cuz it was so good. At the Palace Diner, they take this grapefruit and then they sprinkle some sugar on the top and then they brulee it with a blowtorch. Do you have a blowtorch? We do, but for safety reasons we're >> giving you a blowtorch. >> We're not giving them the blowtorch, no. I understand. And then we're going to just put it just put it in ice. We're just going to fold it over so you can fill it up right here and then we're going to grab all those cheeses and a little bit of that Boursin cheese. >> do you want it? All right here. All right here? >> yeah. You can spread it out on half of one and then we're going to flip it. >> Got it. Is this the one we're really eating or is it going to be like TV magic where we had a great a great chef come in [music] and pre-do it yesterday? You weren't supposed to tell them our secrets, but I mean >> I believe in you though. >> Yes, we are eating this one, Phil. Everybody is. I think yeah, that's good. That's good. Let's Let's add some cheeses in there so we can do our flip cuz we don't want to get our omelet too brown. Reminds me of IHOP. You been to the IHOP? Sure. I'm an American. Oh, your your stuff Okay, wait. Wait. I'm going to spread this out a little cuz you're you're stuffing it good. >> I'm cheesy. Yeah, okay. Hold on. I'm going to take some of [music] these out real quick. You're taking out the ingredients. >> you know, just a little bit. Just a little bit. I just want to flatten it up a little. Okay, just a little bit. Just a little pinchies. Just this? [music] Good. Good. Yeah. Wait, you need a little bit. No, that's a lot. Wait. Wait, look. Did you see that over there? >> Oh, no. Wait. >> [laughter] >> People like cheese, wait. >> the Boursin cheese. The Boursin cheese. We got I got to figure [laughter] out how to flip this now. Okay, wait. Wait. Wait. I got to scoot all these over. >> Not my problem. >> No. >> [laughter] >> We did it. The giant burnt green thing. That's what we meant to do. Cuz what millennials were really good at we took we took a beautiful verdant green vegetable and we roasted it into oblivion so it looks like a giant burnt disaster um and that's what it is. And we did that, which is very exciting. I'm going to take this labneh, which as we found out is technically a cheese similar to [music] Icelandic skyr and not similar to Kraft American Singles. Those are different. Those are [music] ours. I need the sides of the bowl to kind of support the broccoli cuz it will not stand up on its own. Okay. Okay. Um now it's just kind of kind of operation dumbo drop this kind of thing. Yikes. Come on now. And then it should display beautifully. Yeah, I guess the big question now is how do you eat it? Not my problem. Uh that's kind of a like a big hallmark of millennial cuisine as well is you get something you go, "How do you eat that?" They go, "Eh, it's not really for eating." Do I think I'm going to win with this dish? No. >> [laughter] >> No, no, no. No, no, no. For the exact same reason that millennials, listen, we took a lot of crap from the generations above us. We've taken a lot of crap from the generations below us. And I think it's for a very specific reason that we tried to be exclusive with things. We tried to We tried to be sort of anti-populist and make really cool obscure things like all of our coffee was like, "This is a V60 max pour-over from whatever." And then now now the Gen Zs are back and they're like, "It's matcha. It's got whipped cream on it. Yum." You know, um and so I think both boomer cuisine and Gen Z cuisine have a leg up over me. But I have pickled golden raisins on mine. I'm just going to dot those around. And >> [laughter] >> I'm going to take some mint leaves. Kind of throw them in there. Some happy little mint [clears throat] leaves poking out. Maybe there's some of the broccoli. Who knows where the next mint leaf's going to show up. And now we have a whole terrarium. Looks like a lizard should live in here. This is uh Shoot. Yeah, I guess this is what I was trying to make the whole time. I just thought it would look different. I just thought Sometimes you have an idea in your mind of what's going to turn into this. Uh well, that's it. Here we have your whole roasted broccoli head with harissa honey butter, dukkah, pickled golden raisins, and labneh. Epic cheeseburger moment. Um I saw this viral smash broccoli, like the smash potatoes. >> Yes, I've seen that. >> Okay. Amazing. >> to make that. >> parmesan. Yes, I'm seeing what's happening. >> I've never done it. >> happening. So, we're going to see how it goes. >> Amazing. Um, but you're going to be over here and you're going to finish this dip off. >> Okay, perfect. Um, you can go like halfway full and then layer with some more cheese cuz why not? >> Cuz why not? >> Okay, I'm going to add the parmesan actually first. This is freshly grated parm. >> Okay, beautiful. Okay, so you're going to take this coffee cup. We were going to give you a glass but then I was going to I was scared [music] it was going to break in your hand and then I didn't want you to get hurt. So, >> Um, Lilly, always looking out for me. Really appreciate that. Thank you so much. >> you're going to take this and then just smash [music] it down. >> Smash it down. Yep. I'm just making you do all of the That's good. >> smashing. >> Is that good? >> Yeah, that's perfect. We do at the diner, we do these like, um, soup of the days and one of them is that we have been recipe testing is broccoli cheddar soup. >> And so that's what inspired me to want to do this dip. >> I love that. >> Because I like that combination. It's very nice. >> Maybe this will get added to the menu. We can call it Lilly Squared or something. Wow. >> [laughter] >> This is nice and nice and good. >> way, that looks Look at Can Are we Do we have the overhead like the fancy shows? Look. Is that nice? Come on. It's very nice. >> I'm very proud of you. >> Okay, thank you. Can you give me, um, a hug? Sure. All right, we're going to plate this up. We're going to add We We forgot to add the sugar to that but we're We're going to do that. >> I can do it. >> You want to do it real quick? I'm going to take this out. >> That's salt. >> No, that's salt. That's salt. Don't put salt on it. That's salt. Don't put salt. Sugar. Sugar. That's sugar? >> Sugar, you're going to load it up. >> brown sugar I understand things. Overload it cuz we're going to We're going to burn that. Oh, yeah. Yeah, there we go. Feel that. That's my boy. My boy, feel. Okay, we're going to relay this. We're going to plate up our omelet and we'll see you guys in a second. Hey, I'm Kevin. I'm today's judge, and before me I have three dishes, which I'm told are made by three different generations. I'm going to see if I can match the dish to the generation, and then I'm going to pick my favorite. Love that. Okay, I'm going to go with the egg first. These all look great, by the way. Okay, let's see. I'm a big fan of eggs. So far, this is delicious. A little thick. Not going to lie, a little thickness going on, which could um could represent each generation. >> [laughter] >> Has some hardness on top. Crunchy grapefruit. He's acrylic. But crunchy grapefruit, thick eggs. >> [laughter] >> He's I have thoughts. Kevin, you hosted a cooking show on Mythical before I did. >> I That's right, I did. All right, how do I attack this one? Just Got it, I got it. I don't need I don't need a knife. I'm good. >> You got it. Thank you, though. Uh-huh. Very messy, but also a clue. >> [music] >> Oh, I love a little sweet surprise in my dish. Sour cream. This is incredible. What are these guys over here? Oh, there's a theme. >> [laughter] >> It's a broccoli dish. >> it. Okay, I'm going in for the hard guy. Cheesy. Should I go bread into the cheese guy here? Yeah. Okay. This is incredible. Thanks, Kevin. >> Thanks, Kevin. Don't look at us. Thanks, >> Kevin. It's good. This could feed my whole family. [music] Maybe a clue. >> [laughter] >> Why don't you start piecing the clues together, man? >> All All right, Kevin. >> There's clues in here. >> Name your winner. Um I think that this dish here, and I apologize, I don't know the names of these dishes, omelet maybe, this dish here, I think was designed by the oldest generation. Because I think that it was designed to feed a family. And I think boomers and older generations, they don't like to waste. They want everybody to eat and feast. And that very much feels like that to me. This is the young one because it's like my mom and dad ain't making any of this stuff right here. Sorry. This one here is the generation I haven't named yet, which would be Josh's generation. Yeah, Gen Z, millennial, and boomer. Okay. Final guess. Millennial, Gen Z, boomer. And my favorite dish out of them all I think it's going to have to be the omelet. >> [laughter] >> The grapefruit just killed it. Absolutely delicious. This is mine. This is the millennial. This is mine. This is Gen Z. [laughter] It was great. It was I loved it. >> Kevin, I can't trust you anymore. Phil, yeah. Play the music. Play the Titanic music. Lilly, I like you. I'm proud of Kevin, you did the worst generation. We're boomers out here. I don't really know what this broccoli death star is doing here anymore, man. [laughter] I had a vision in mind, which I had Lilly and Leo. You guys are going to be all right. No, keep eating your dip. Keep eating your dip. Everyone, check out their book Just Try It. Please, it's really incredible. Someplace New. Just Try It. Someplace New. It's very broccoli. You guys got anything else to plug? Just enjoy your broccoli, everybody. This episode has been brought to you by the National Broccoli Council. You got a hookup there? You got a contact? Uh, I don't want one. >> [laughter] >> We'll see y'all next time. Our new Mythical Kitchen Staff Collection is here. Grab yours today at mythical.com and become a part of the MK team. No culinary skills required.