Welcome to Good Mythical More. We are going to explore the meaning of fancy culinary terms. By asserting that, of course we already know what they mean. Yeah, yeah, yeah, yeah. And you’re gonna get a little treat. Oh, treats! We get a little treat? Yeah, when you get it right, you get a tiny little treat. Is it shmear? It can be. We’ll mix it up. But first, we’re going to donate $1,000 to the National Immigration Law Center to aid in their mission to defend and advance the rights and opportunities of low income immigrants and their family members. NILC engages in policy analysis, litigation, education, and advocacy to achieve their goals. Please join us in giving at nilc.org/donate Thank you for being your Mythical best. All right. I think you will have heard of some of these. But not, like, I don’t know if you’ve thought through what it means. Previously, like au gratin is the first one. Okay. Like, surely you’ve heard of it. Those are good taters. This is when you. If I see au gratin on a tater on a, on a menu, boy I’m gonna order that. First of all, they are so good. – They are so. – The best. So good. I. Thinly sliced with butter and cheese. I had a friend, I told you about this on the podcast. Why is it so good? My friend Ralph, who like is basically, he’s just like a real deal chef that you go over to his house. He just makes you these incredible meals. Uh huh. And, he did like a five course meal one time. Yes. And he did some au gratin, and he also said it with a Swiss accent because he is from Switzerland. Did he tell you what it meant? I just assumed because he had made them so thin, that it’s a, it’s a method of slicing and cooking It’s when you slice, the potatoes and then cook them versus cooking them whole or smashing them. Like grat, like grate. Like if you were to grate something, I think it’s, it’s not shaved, but it’s thinly sliced. I think au gratin just means thinly sliced. It’s a good guess. It’s not right. What? It means sprinkled with breadcrumbs and cheese, or both, and browned and I want you to know like you could have gotten a little treat, but instead Chase, could you please come out and if you will just eat that little, those little treats. Yeah. Oh, in front of us. So it would have been a Cheez-It. It seemed like you were gonna give it to me. Is what we would have gotten. Confit. Cold feet. Confit. Confit. I know it has an S on it. This is. I mean T It’s got an S on it. I know there’s an S, a silent S. I think this is when you cook something in fat. Like you take something and you just cook it directly in fat. Well, it’s French. We know that. Cause like duck confit. That’s the only time I’ve heard of it, is after the word duck. And I don’t like, I don’t order ducks. It comes out real crispy. Con-fit. Con means with. Fit, maybe fat. With fat. It’s French, that’s what it means. What do you call your grandad’s shmear? Okay, what do I call my grandad’s shmear? Yeah. You can get it. Happy. Papish, pap smear. I was, I got it pretty quickly. Sorry. I’m sorry. I’m sorry. Granddaddy gotta go and get his pap smear. You’re agreeing, you’re both guessing the same thing. With fat. Very specifically. And Rhett, you’re saying it’s cooked in its own fat. Cooked in its own fat, yes. Like, con queso. It means with cheese. Yes, this is with confit. Yeah, this is when you take a duck’s feet. What y’all laughing at? It’s not Spanish. Yeah, yeah, yeah. It’s French, yeah. It is meat cooked slowly in its own fat. Oh, yeah! I feel like, well, Chase, you’re the doler of treats. There was, I did say, are you agreeing with each other? Did he say he agreed? Yeah. Okay, then he gets it. Me? You said. No, you were saying with fat. Oh no, I didn’t say no. Who do you think just got that right, Link? Both of us, we said the same thing. Didn’t we? I said it was cooked in its own fat. Yeah. You said it was with fat. But, if you just said you agree with me, you’re right. But not right because of what you said. You’re only right because you said you agree with me. What? With fat. Cooked with its own fat. Victual Victual? Victual. Spelled V-I-C-T-U-A-L. Spell that again. Come on, get your victuals. V-I C-T-U-A-L. “Vic-tu-al”. Now, “vittles”, that’s what they would say out on the, on the stage coach. When they, the chuck wagon, they’d clang the bell and they’d say, come and get you victuals. And that’s what they were saying? Apparently. Are you kidding? Victuals. Yeah. Come get your victuals. I’ve never heard of those. Ding a ling a ling a ling a ling a ling a ling! I think this is another word for ice cream of the future. This is what it was when they first introduced it. Okay. It was like, what do they call these little? “Vic-tu-als” These little balls. Victuals. Victuals, that sounds right. – Victuals, that’s what they’ll. – “Vic-tu-als”. That’s how they’ll talk in the future. Victuals. Victuals, victuals. Victuals. But they went with Dippin’ Dots? Yeah, yeah. They went with Dippin’ Dots What do you call your grandad’s victuals? You don’t have an answer. This is Pap’s victuals. Oh. It’s really just to throw you back to the pap smear joke. Okay. See, I don’t think it just means food, but I think it just became food in the wild west. But back in like. Where have you heard this? Yellowstone? 1923? 1888? All types of Westerns. Which one? Haven’t you ever heard of eat your victuals? Get your victuals? I probably heard it, but it went one ear, out the other. Victuals, it’s just food, it’s. Right to the future of ice cream. I can’t, has anyone else heard of the term victuals? As aware? Yeah, just like, yep. Sometimes y’all make me feel crazy and I’m not. Me and Hot Dog on a Stick. Come get your victuals? Come get your victuals. You’re right, Link. It’s any food or provisions for humans. It is not unfortunately futuristic ice cream. Oh, dang it. I guess I don’t get a treat. Do you have any victuals? I got some victuals. I got a culinary term correct. You did. I’ve legitimately never registered if I’ve heard that. I mean, ice cream of the future is a victual. Technically. Get a little of the tail. It is victuals. But I never knew it was spelled that way. Mother. Well, we know what this is. What are you talking about? It’s not what you think it is. It’s not a scoby? Yeah, exactly. It’s not the thing that makes a kombucha? No. I mean it is, but that’s not what we’re looking for. Mother? Mother. It’s, it’s the, it’s the part that you continue to use to make something again and again. It could be kombucha, it could be bread, it could be, it’s any. But she just said it wasn’t that. But it’s more than that, is what she meant. It’s the piece that you, it’s the piece that you keep that makes the babies of whatever food can do that. What do you call your granddaddy’s mother? Your great grandmother? Yeah. Oh, yeah. Great grandmother. Your great grandmother. Yeah. Oh, mother. Mother! Mother, mother, mother, mother, mother, mother, mother, mother, mother, mother, mother. It’s like, it’s not a culinary term as much as it’s a chef, like, logistical term. Mother! They like to say corner and stuff like that in the kitchen. Yeah? Mother! I think it’s when, I think it’s when something happens exactly as you wanted it to in the kitchen, you know. It’s like a, it’s like a celebratory thing? You’re trying things out and it’s like, you know chefs, they really get, they get so angsty about things not being right. But then every once in a while, a sous-chef sets something up there on the counter and they look at it and they’re like, mother! Mother! And everybody knows they succeeded. That’s really what it is. Close. It’s the base sauce used to make other variations of the original sauce. There are five variations. I was almost right. I don’t know how to, I don’t, I don’t know how to pronounce all of these. So it’s a sauce that you keep going forever and ever? Okay, Nicole’s coming to say all of these. You keep making? No, it’s not the same. It’s not keeping making. You keep some of it, and then you just keep adding to it and making it back up? Hi, the five mother sauces are béchamel, tomate, velouté, espagnole, and hollandaise. It doesn’t have anything to do with keeping it going. It doesn’t have anything to do with keeping it going? It’s the base ingredient in the five different avenues of sauces that can be made in a kitchen. Everything is gonna, every sauce in a kitchen is gonna have one of these five ingredients in it. Oh. One of these mother sauces. The mother sauce. Huh. Wow. Nicole, would you like a little treat? Yeah, give, you know what? Give Nicole five treats. One for every sauce. I’m gonna go ahead and tell you right now, Chase is literally over there feeding her. Hand feeding. One treat. Hand feeding Nicole. She just wanted one. Involtini. Involtini. Sounds Italian. Involtini. Involtini. Involtini. Involtini. – Involtini. – Tini means small. It sure does. Invol. Opposite of outvol. Outvol gigantic. Involtini. What does toni mean? Cause you’ve got rigatoni. And then you’ve got linguine. Okay. And you’ve got. Involtini. Spaghetti. This is a noun. I guess it is Italian. I think it’s when, an Italian woman’s cooking something and she drops it on the floor and then she inverts it. And serves it. Like I meant to do that? Yeah. It’s like a, it’s like the Italian five second rule. They call it, they invoke the invultini. That’s what it is. Yeah, the Italian five second rule. I think it’s when you’re in a pasta cutting session. Like there’s a, the pasta just keeps coming and you’re cutting it. Session? The right length every single time. You know, you’re boom, boom. Boom. Okay. Boom. Yes. And then you get distracted and you get some extra long pasta and you pick up and then later they’re, they look at it and they’re like, what happened there? Oh, I had a little involtini . So, that’s an error, or is that an? It’s like a conniption. It’s an Italian conniption. Oh, like a brain fart. It’s an Italian brain fart is an involtini . Okay. All right. Resulting in long pasta specifically. Okay. You’re both close, but the hint is the word, like, it’s involtini, so I-N, in, so what, what would you think then? – Inside. – Inside. Okay, and go a little bit more detailed about what it would, what’s inside. Internal. Oh, it’s anything inside a pasta? It’s a filling. Yeah. An involtini is the filling? It is. When food such as meat, poultry, seafood, or vegetables is wrapped around a filling such as cheese, cured meats, or nuts. When it’s wrapped around a filling, it envelops it. Do I get a little treat? Oh yeah, it looks like Stevie’s getting a treat. Even though she has the answers. She’s reading the answers. Oh, come on now, she’s doing it right in front of us. Now it’s turning into this episode again. Triscuit. I think we should use, because like, you know, bacon wrapped dates, bacon wrapped scallops. Do you have anything of the involtini variety? How would I ask? I think you should, yeah, I think just using that word. Bacon is good. What’s the involtini tonight? Bacon is a great involtinizer. Speaking of victuals. What’s another good involtinizer? Besides bacon. Prosciutto. Yeah, prosciutto, that’s right. Prosciutto with fig and goat cheese. Okay, yep, yep, yep. Codri, crot. Crotch? What? Quadriller Quadriller? Cod means, C-A-D or C-O-D? Q-U-A-D-R-I-L-L-E-R. So it’s four? Quadriller Something four. What do you, what do you do? This is, this is four meatballs. Four meatball? Yep. It’s, it’s when you, it’s when you make anything into fourths. It’s when, you know what? Okay, when you cut something into fourths? It’s when you’ve got a Hamburger Helper shared between four people, which we used to do in college. Yep. We would make that thing into a pan, we’d put the pan on the table, and then we would take it and we would do the, we would make the demarcations. We would quadrill-ate it, if you will. So you only got to eat as much as I ate. – Yeah. – Which is kind of crazy. Yeah, it’s nuts. First of all, I could eat a whole Hamburger Helper. That’s why I was so skinny. Yeah. That’s why I gained 25 pounds my first year of marriage, because I started eating. You literally did. Oh yeah, I went from 200 to 225 in one year. That was the heaviest I ever was. And I was like, hold on. I don’t think I can do this. I don’t think I can just eat whatever I want. Cause I don’t think I’ve been doing that. I’ve just been eating one quarter of a Hamburger Helper and thinking that I was getting full. I’m starving myself. You ain’t got, you ain’t going anywhere. I was quadrille-ing myself with the victuals. Yeah. You didn’t know, man. Skin and bones, dude. You didn’t know. I mean, and you did, you didn’t, you didn’t stay up and just eat other stuff? You were, you were too active. It was, it was a combination of not, we didn’t have enough money to eat. We didn’t buy anything. And also, I was more active, because I got married and got a desk job at the same year. Those two things. Yeah, you didn’t do much. Sitting down all day for the first time in my life and being married. Jessie and I would make a chicken casserole and bring the casserole dish to the table. Yeah. Never do that. That’s dangerous. Never do that. Make yourself have to get up to get to the casserole dish. Yeah, yeah. At a certain point, you just, you stop bringing a plate and you just bring the casserole dish and a spoon. Oh, trust me, I did that. Oh, you know what? Speaking of Jessie, she, and I’m looking at these pictures of involtini – She used to make. – A pork involtini. No, it was a chicken. It was, I don’t know what she called it. Boy, she used to make that. She didn’t call it an involtini, but it had spinach in it. It had cheese and spinach. It was her mom’s recipe, and it was a spiral of chicken. Just like that, rolled up. Yeah, that’s cool. Dang, it was good. Involtini. Was the previous word. Yeah, yeah. But this one is. “Quadrille-if”. Quadriller. Quadriller. Yeah. Quadriller. I think we’re both saying it appropriately wrong. Yeah. It is. Yeah, I don’t know. It is not four meatballs. Oh, gosh. It’s to make criss-cross lines on the surface of food as part of food presentation. Yes. Like on bread. – Yes. – Quadriller it. Or ham. Yes. Yeah. Criss-cross. You can do that with a piece of steak. I’m going to quadriller this. Give me a second. That looks fun. I do do that sometimes when I’m grilling. Really? Yeah. What is it? What does that do? Makes people impressed. Like to cut it or just like make it charred in the, you’re talking about actually cutting the? No, no. Like what that steak is. I just do that criss-cross thing. It’s harder to do on the grill. But that’s searing though. That’s not cutting. I don’t even know if that’s actually it. Well, it’s under the quadriller. All right. Look at here. Oh, that’s what we could have eaten. Look, it’s a Gusher on a toothpick. Oh, gosh. Why did you think you could do that? He did it, he got one. Cause I did it before. Somebody’s gonna step on that Gusher. You over there practicing? Yeah. Somebody’s gonna step on that Gusher and fall. Thank you for all the little treats today, Chase. Chase, you did good with your treats. My pleasure. I feel like a pet dog. Don’t miss your chance to grab April’s Pin of the Month, available today only at mythical.com