Channel: Mythical Kitchen
YouTube Video ID: 1KNxNar2n6g
Transcript
Today we dive into the shocking world of my DMs. It is a nightmare in there. Welcome to Mythical Kitchen where we all got to eat and we all got to try new things sometimes. And sometimes the the best way to have a brand new unexpected experience is to dive deep into those DMs, real deep into the weird folders in there. And that is what we're doing today. A lot of my favorite DMs that I've ever gotten have said, "Josh, show more feet." And then immediately they go, "Never mind. You're barefoot in almost all of your photos. Thank you." And I go, "You're very welcome." And then the other favorite DMs that I get are people just saying, "Have you ever tried this? You should make that." And a lot of them are dishes that might be from their home country, from their hometown, from their families that I have never heard of, which is kind of a rare thing for me cuz I all I do is read about food all the time. So today, we are taking six of my DMs of dishes that I have literally never heard of in my entire life, and we are going to make them today, and we're going to have a brand new experience together. And then afterwards, let's feet shots. And then since new experiences are always best had with friends, we're gonna have Trevor come in. He's gonna taste test the food with me. Okay, the first DM that I got that really caught my eye and had nothing to do with feet. This is from RSRs RNY. You'll you'll see why it caught my eye. They said Zuza. I hope I'm pronouncing that anywhere close to right. But the more diet critical marks, um accents and the like I see in a word, the more excited I get. Um [clears throat] this is in their words. I grew up eating a lot of Hungarian poverty slop. One sold uh cuz my mom's family was born in Yugoslavia. Give Zuza porcult and try your luck with the auto translate. Spoiler alert, not a single English article about Zuza porcult one you out there can change it. It's moderately weird but totally delicious. Hopefully right up your alley. And I did Google it and I did autorate it and it is right up my alley. It is a chicken gizzard stew. And uh again, anything I know about this now, cuz I literally never heard of it, is just from me googling, which you also have the power to do. Uh uh so take this all with a grain of salt. And I can't stress enough. This is all any chef or YouTube chef is doing. If somebody says, "This is the best f you'll ever make." They probably googled it like the day before. Anyways, uh we're going to make this. So we have uh zuza means gizzard. Chicken gizzards are really great. I've mostly had them in Korean restaurants, which are really fun. But we've trimmed these up a little bit. And we're just going to sort of like cut them in half just to get them a little bit more more palatable. Gizzards are You guys know what gizzards are? Gizzards I I believe I don't know if all someone can fact check me on this. Are all do all gizzards come from gastroliths? So, a gastrolith is is an animal that eats rocks and the rocks live in the gizzard and then the rocks grind up food in the gizzard like grains like so the rocks will literally like grind up the the corn [music] grains that like a chicken will eat. Um, and uh this is like a a digestive organ that that a lot of birds have. So, we got our gizzards nice and trimmed up. I'm just going to season them up with salt. Um, pork cults. Apparently, what we think of as goulash, this like rich Hungarian stew, is is actually more similar to pork, which is the term for just like a thick stew that's flavored a lot with paprika. Um, I'm going to get lard cubes. Oh man, anytime you're working with something that's like a very lean meat like that, uh, you get some lard in there and that's just going to help it out a ton. We're going to get some garlic in there. We're going to get some onions. So, we're going to start sweating that down along with some bacon. So many of these like Eastern European stews, [music] they start with lard and cured pork and then these aromatics and you're just building layers of flavor. I touched a bunch of raw meat, so I'm going to go wash myself. Oh, so a gastro a gastrolith is the rock that's inside of stomach or do they call them lithophages? >> What's the term for something that eats a rock? Be a lithophage. Right. Right, Winnie. Right. Peppers. Is it called a Hungarian wax pepper as one of the ingredients in the stew? Hungary paprika. I said before the most I've ever poed the Hungarians is when I said that Bellarusian and hammer throwing technique was better. I think Hungarians, you watch Ivan Seikon, he's turning that right shoulder and Ben Halas does the same thing. He kind of overturns that right shoulder and I don't like that. I think it doesn't conserve angular momentum. I think like the Bellarusians, you got to keep that upright. Bellarusians, they bounce too much though. But anyways, second time I pee the Hungarians when I said that paprika is just dried bell pepper, people rightfully corrected me. Hungary, they have so many different varieties of pepper that they make paprika from. In the same way that in Mexico they have all these different varieties of pepper that they use for different salsas, different, you know, dried chilies, moles, whatever. Uh, I'm just not very familiar with all the different Hungarian varieties of pepper because the the Ottoman Turks basically brought peppers to Hungary and started cultivating their them there like about 500 years ago. Like really, they were there for so long. So like a ton of rich wonderful pepper history in Hungary, which is why they have so many dishes that use peppers so so well. I make a lot of chicken paprikash at home. Going to add those wax peppers along with all of my gizzards. We're going to get some nice browning on these gizzards. And we're going to come back and we're going to add our tomatoes and our paprika. All right, we're getting pretty dang close to these being browned. Really like all those aromatics. It smells so dang good in there. I call that a Hungarian facial. Don't Google it. I want to taste some of this paprika. Do you guys know the way that I I like to taste spices? This is a thing that I believe very strongly in. Cuz if you just taste the spice out of your hand like that, it just kind of tastes a little like dust and you smell it. But if you add some salt into it, cuz salt is the baseline from which all flavor harmonies are written. You guys like that one? And then [music] Oh, yum. I mean, it really it's it's it's chili powder is what it is. It's just literally powdered capsicum. It's really good. A little bit of hot. Super earthy, not very sweet, which I think you want. I think you want something savory. I want to get a little bit of toast on that. The the quantities in which we use paprika in America, like a little sprinkle as a garnish on deileled eggs that don't cut it with Hungarian food. That is the little that I know about Hungarian food. I make enough paprikos because it's just a great like weekn night meal. Um that you really like it'll be like measured in cups as opposed to tablespoons. And add the tomato in there as well. Delaze it with a little bit of water. should see like a beautiful rich red color. Yeah, bud. Also, um when the person that DM'd me that this is a quoteunquote poverty slop, so many of the best foods are we're talking like casualt, we're talking chili, we're talking all the best foods. Uh I'm put a little sink water in this just cuz I don't want it to dehydrate in the oven. All the water just ricocheted right off of a gizzard right onto me. Uh, we're going to put [laughter] I'm going to put a lid on this. O, pop it in the oven. Let that go for a little bit. We're going to move on to our next dish. Alim, there's a reference to uh, Ah, you guys got it. [laughter] Spooky Margaret simply said Coca-Cola salad. Then in parenthesis, if there is any confusion, Mississippi delicacy. And so that's what we were making. I I love this because we've made a lot of what I can only call salads. I think that's the new term. We're talking like like the Midwest church cookbook salads. Uh we've made Snickers salad on the show. We confused a very earnest British man with that one. Um I think we tried to convince them there's something called Pop-Tart salad. Uh we're like frog's eye salad, Watergate salad, all of these things. Ambrosia. I I love a mixture of Jell-O and [laughter] I'm so sorry. And uh this is one that I've never heard of, but it makes sense. Coca-Cola invented in Atlanta, really big in the south. You guys ever see that map of who says pop, who says soda, and who says Coke? [music] So you go in the south and you'll say like, "Give me a large Coke." And they'll say, "What kind of Coke do you want?" You'll say, "I want a root beer coke." Like they they use Coke as a general term for soda in certain regions. I think it's kind of dying a little bit, but we're just going to like add some water to a pot. This is a whole can of crushed pineapple, which this my I remember like my dad would put crushed. We would make a a big ass ham for Easter or what we would do is we'd call um we'd make offseason ham because it's cheaper cuz if you're making ham during ham season, what you got to do is you got to wait till no one's buying the hams no more and the grocery store trying to get rid of them. So we had a lot of offseason ham and uh we just put like a whole can of crushed pineapple just wherever on it. We're going to add just a whole pack of cherry Jell-O. God, that's so much powder. They loved They loved gelatin back then. I Good for the Jell-O Corporation, man. Um, this was like really popular actually a little a little bit after like the 1950s, like more in the '60s and '7s. Uh, which I think is fun. Golly, that is a hell of a color, man. This is a really fun like southern play on what I would consider like a Midwest salad. Boy, you got to let that you got to let that come to a boils out. Jello Works. Um, Cool Whip is, if you've ever looked at shaving cream and said, "Boy, I wish they made an edible version." That's what we got in here. Cool whip. Jesus Christ. The ingredients list on Cool Whip is crazy. The ingredients say whipped cream. It's really one. It's cream. You whip [music] it. Uh, you can add sugar and a little bit of vanilla if you'd like. This is skim milk, hydrogenated vegetable oil, high fructose, corn syrup, water, corn syrup, light. There's light cream then, and then a bunch of uh of chemicals in it. It's wild. It um it does not taste modern. You know what I mean? It tastes like um science caught up to to what we were able to achieve with it. Uh I'm going to whip some of this and cream cheese together as a nice [music] topping. Guys, that might be too frozen to whip. We'll see. I used to eat just full tubs of frozen cool whip, though, when I was a kid. Yeah, there's only 30 calories per 2 tsp. It's mostly air and sadness. and drop our softened cream cheese into our hardened cool whip and just go to town. How do I [music] do this? [laughter] That explains so much. >> Yep. Yep. Yep. I'm trying to There's a lot There's a lot of plugs down here. A lot of little things. How much do I force it? >> I got it. Don't you worry. Got to bore a hole in it like Ben Affleck in Armageddon. So, somehow by whipping the cream cheese with the Cool Whip, it's just become flatter and more liquidy. That's going on top. Now, it just tastes like shaving cream and bagel. There. You might be asking, gosh, why did you not boil the Coca-Cola uh uh uh with the Jell-O? That's because we lose all the fizz. And when you're eating a Coca-Cola salad, [laughter] do you want to taste the fizz? Uh like most salads, you get a Caesar salad, you want to taste the fizz. Actually, I remember eating a fizzy salad at Sizzler. And that's when I learned about lacto fermentation. I'm dead serious. Sizzler at the buffet, they had like a colelaw. It was fizzy and I was like, "This is strange." Um hadn't changed out that coleslaw in a while. I don't know. There's no there's no wrong or right way to do it. Should I put in all these nuts? I mean, I'm down, dude. I want like I want a hefty chunky guy. And I think this is this is one of those This isn't going to be the last time we're making this dish either. You know what I mean? We're going to be making this for our kids and our kids kids, you know? So, we got to really develop our own style of Coca-Cola salad. Jiminy Christmas. We haven't even gotten to the Coca-Cola yet, fellas. I what's upsetting is I know I'm like going to love this. I hate how few marshmallows are in it. Um but I I I know I'm going to love this. I really love Jell-O. Uh and I love mixing fruit in with Jell-O. Now the cola goes in. Now the I have guys I just like I just like uh uh cut in half just the internal organs of a chicken that are filled with rocks. And this is what is getting the emotional reaction from the crowd. Ah, [sighs] I don't want to mix it too much cuz I want to again leave that foam there. That's the good stuff. Um, that's about as good as it's going to get, friends. We're going to pop this in the Let's just bake this off for about 3 hours. See what happens. We're going to pop this in the fridge. Seize up. Going to make our next dish. We're going to shift away from my DMs for a sec to talk about our sponsor for this portion of today's episode, Monarch. Now, Monarch is not a butterfly, although their logo is. It's a private ad-free personal finance platform that brings all your accounts into one clean dashboard. You can see everything about your finances in one place. That means your accounts, net worth, debt payoff, and progress in all your recurring bills. Now, here's the thing. I have never been the most financially savvy [music] person in the world, which means that I actually need a lot more help. I didn't grow up with a ton of knowledge about how to organize finances, but now I'm married and me and my wife, we pull our finances together. So, it's really important that I can be organized, not even just for myself, but for her. Like, we want to save up for a twoe vacation [music] to Japan. And having Monarch makes it really easy to know where our money is actually going. Monarch even has a couple's tool so you and your partner can make savings goals or pay down debt [music] together. That way, it isn't on one person to keep track. You both get access to the dashboard and can see your progress in real time for whatever you're working towards. Now, Jules and I are typically saving towards travel. I mean, food travel to be exact. We really love to eat. Plus, with Monarch, you can easily switch from web to mobile and create widgets on your phone to see your budgets in real time and see your fixed versus flexible spending. So, start your free trial and get 50% off your first year of total money clarity using the link or QR code on screen today. And thanks again to Monarch for sponsoring this portion of today's episode. We're we're eating like a weird pot luck today and I'm pretty excited about it. Uh because next up, we got from Burnville from Ecuador and then a colon and then I need to read you the list. Bless you. of of dishes that they sent from Ecuador. [clears throat] And Sabo, Tigrio, Bologn, Seco de Chivo, or Seco Poo, Watita, Boy Pasca, Caldo de Salicha, Morcia, not sausage, loco de papa, conquer meo de galdo deba, yapichango, casuela, and cocado. Um, we're not cooking all that. What we are cooking cuz this this caught my eye. Fish and shrimp ceviche from Hippapa. This dish comes from the Manabi province in Ecuador. I don't know that much about Ecuadorian food. I had Ecuadorian style ceviche in Barcelona once and the only thing I could have told you about it is allegedly in Ecuador they tend to cook their ceviche. They'll like poach the fish and I've heard that's because a lot of times they use a freshwater fish that can have like freshwater fish tend to have more parasites and stuff than than um than coastal fish. Uh but Manabi, Ecuador has a huge coastline. It's just north of Peru. So it goes like Colombia, Ecuador, Peru. And so a lot of people think that ceviche actually has its origins in Ecuador as well as Peru. It's the land of the Incas and of course like Spanish and sailors and everything mixed down there. And we've already talked about the Baghdaddy royal court history of ceviche via a vinegared lamb dish called sikbage. You guys know the deal. But anyways, the thing that makes this really cool is peanuts. It has something called salsa demani that is either like mixed into the leche dik or served on the side. I thought I had eaten all the world's great savory peanut dishes and then I found out that boy is there one more incuador that I need to try. This is angry at me. So I'm going to get the shrimp poaching real quick. We're going to cook some shrimp and then we got some mahi mahi right here. Typically they would use a fish called a picudo. There especially on the coast. It's a large billfish like a marlin big old predator fish. We're going to get those shrimp poaching real quick. We're going to shock them. I ain't a food safety expert, but a lot of people uh uh they talk about how like the lime cooks the fish and like acid certainly tightens proteins. I don't know how that actually affects food safety in a way of like is it safer to eat than than raw, you know? I don't really know. Um I just like it as all and I've eaten a lot of raw fish. I'm going to add we've boiled peanuts. You can a lot of people just use like prefab peanut butter. Uh but we're going to try this with some boiled peanuts. Save some just to kind of like read the thickness on this. So, we're going to drop in some garlic, a little bit of cumin, a very traditional ingredient. Uh, so I've again I just I just Googled this. I literally just Googled this. I hadn't heard of these dishes. That's the point of this. I'm not an expert. Uh, apparently though, achote oil coming from the anado seed, which is really cool. Like even um like cheddar cheese tends to be uh dyed using anado oil like to this day. Um so that's like going to give it a beautiful orange color hopefully. Shrimp poach. If you want to pull them when they start the sea isn't fully closed. You want to like leave it a little bit open. We're going to drop a little bit of key lime juice. Key limes are these tiny little guys. You got to you got to you got to throw me a a shell of a of a lime. Thanks, coach. If you This one like look how much smaller I didn't mean to just finger that lime. I'm so sorry. Key limes are so much smaller and they're like so much more tart uh than a lime. They're so much like sharper. This is where key lime pie comes from obviously. Uh but that's what what this is here. Take it. I threw it lefty. >> Wow. [laughter] >> It did not I did not hit her. I did not drop a piece of fish in the blender. That's for good luck. Traditionally, you would take um some of the the leche de or like the runoff of the ceviche and throw it in there. So, we're we're adding a little bit of fish. Add the lime. Drop some salt in there. Start with some water. See what happens. Man, >> it feels like a lot of water. >> What? >> You wanted it like a loose peanut butter. >> Are you blending the peanuts or am I blending the peanuts? >> Oh, you were what? Oh, you were. >> What kind of hot peppers we got going on in here? That's crazy. Especially the blended fish in there. Holy smokes. What the hell? I've never tasted anything quite like that. That is nuts. You guys want to try this? >> Is it? >> No. It's actually throwing me out a little bit. It's going to be really good. It's going to be really good in the whole process of the ceviche. It's going to be really good. I feel joy. Okay. So, I've seen I've seen a couple I've seen a couple different styles of this dish where you will either serve the salsa kind of like on the side um or you'll like fully mix it in. I think we should fully mix this in. I want like the creamy ceviche in there. I think it's going to be really good. Okay, we're dicing up some shrimp. We've poached the shrimp. Perfectly cooked. I went I went fishing. I didn't catch anything and the people on the boat were making fun of me because apparently I didn't even have like bait on my hook most of the time. I was more there to drink beer on a boat with my friends. Um and I did that really well. But anyways, all my friends caught like 12 lbs of fish and we like uh filleted them and then we turned them all into ceviche. [music] And then Julia was like, "You you guys just took like random fish from like right off the shore that you caught and they just you just put them in your trunk and then drove around for a couple hours and then just ate it raw." And I said, "Yes." And look at us. We're all kickass. But that was one of that was one of my favorite days. Shout out to Miles and John, the best two chefs out there. Going to go ahead and we're going to add onion. We're going to add some green bell pepper. Measure with your heart. We're going to add a little bit of papino here. A little bit of cucumber. I'm going to keep it. Add some cilant lime juice. Can I just use this? I don't want to. I'm bored. [laughter] Going to put a lot of lime juice in there. Um, another thing I read cuz I'd be out here reading is that uh a lot of Ecuadorian ceviche tends to be brothier. Um, I literally I've only had Ecuadorian ceviche once and it again was in Spain uh or in Catalonia. Um, and so that's all I can I can speak to. I'm going to save some of this for the side, but I do want to mix some of that in there. Just give this a stir. I'm hoping this creates just like a nice Yeah, buds. Just like a nice creaminess. Hell yes. Oh, come on now. Hippie Hopper. Another thing I Googled, there's something called a hippie hopper hat. I want one. If you guys are ever wondering what to get me for my birthday, it's a hippie hopa hat. Are you saying Grace or am I saying Grace? You. Okay. [clears throat] Grace. Perfect. So, we're going to go ahead. [laughter] >> Amen. [snorts] >> We nailed it. Um, okay. Where do I think we should start with the appetizer. We kind of have an appetizer, an entree, and a dessert here. >> Okay. I think we should start with this is called ceviche hiphopa. >> Nice. >> Uh I think you should just dig in how you want to. It's typically eaten with plantain [music] chips and popcorn. But the key ingredient here, the reason this is so kind of creamy, uh is uh blended roasted peanuts. >> Oh, sauce to make something called salsa demani. I've never heard of this before and I've never seen that technique before and it's cool as hell. And typically it's not eaten with spice, but I just um but I want to put this calypso [music] sauce on it. It's really good. Let me chip up here. Chip up cuz I'm just going to get probably try and just get a little bit of the stuff on there. >> Cheers, man. Going fork. >> I could eat the whole bowl right now. I can eat the whole bowl. That's on it. Yeah. No. Yeah. Yeah. It's kind of a lot. >> No, it's good. It's good. >> Okay. I'm just going to eat it. >> Dude, this is like I've never had that combination. >> I know. It's hot though. It's good. >> It was a lot. Yeah. Good. >> Ow. Okay. >> This is really good, man. I love ceviche. I'm a big ceviche guy. And this is like probably one of the better ceviches I've ever had in my life. [laughter] >> Traditional foods. Don't need us to rank them, but I'm going to do it anyways. I'll give it a 10. >> Yeah. 10. >> I give it a 10. >> Yeah. 10. Would keep eating until the bowl was gone. >> Um, good. Ecuador is typically served with ketchup and mustard. I just don't know how. >> Yeah. Okay. Okay. [laughter] >> This is called Zuza Porcott. >> Okay. >> And and the person who DM'd me this started by saying, "Uh, I grew up on a lot of like Hungarian poverty sllo." >> Okay. >> So, that's what they're calling this. Their parents grew up in the former Yugoslavia. This is no kedley with a very paprika [music] rich stew. Okay. >> And it's chicken gizzards. >> Chicken gizzards. Okay. Awesome. >> Have you eaten a lot of gizzard? I've eaten some gizzard in my life. I wouldn't say a lot, but I've eaten it. That's what happens to gizzards when you stew them. >> It's so tender and delicious. >> I was not expecting that at all. No, >> that's a delicious gizzard. Grilled gizzards are like super super crunchy. I I really didn't think that this would just get that tender. >> Yeah. Wow. That's great, >> man. This is like um much like heart. Like if heart is cooked well, it just it's just meat. >> Mhm. >> Um like I can eat antiques till the cows come home. And I do. >> Until the cows come home. >> Till the cows come home. >> Wow. They come home around 9:30. I tell them, "Hey, when the street lights turn off, that's when it's time to come home, mister." But then they're always having so much fun with their friends. >> Do they drive or is it like a do >> They're one of those They're one of those ebike gangs. >> Oh, >> yeah. Have you been hearing about this? >> Mhm. >> A bunch of children on ebikes the other day and I was just like wary of them. >> It's like terrible. >> I don't know. I don't know what they're doing. >> I It's scary. No, they pulled up. I was playing basketball and I saw a group of them pull up into the park. [laughter] >> Yeah, it's crazy, man. >> I give this a 10. I give this a 10. I can't imagine anything better than that. Um, I'm going to give it, for me personally, I'm going to give it like a 7.5. >> Where could it improve? >> Um, >> more gizzard. [laughter] >> Would you like some king or some lizard wizard? >> Yeah. Honestly, if I had a beer, >> then it' be a 10. If I had a beer, it' be a 10. >> Um, okay. This next one is going to be a little bit more challenging. >> Um, this is dessert. >> Okay, dessert. >> But I don't know if this is typically eaten as a dessert cuz this is uh called Coca-Cola. Sorry, one more bite just to prepare myself. >> Okay, hold on. Yeah, >> you [music] said Coca-Cola. >> Sorry. Coca-Cola salad. Coca-Cola salad, of course, from >> Mississippi. >> Miss America. Yeah, this is ours. >> Come on, Mississippi. This is us. >> We're responsible for this. >> Yeah. Yeah. These beautiful dishes over here. People are hungry. >> God. >> Good old US of A. Um, but it's like a Midwest church salad, except this is the southern version. So, hopefully you can still taste a little bit of the uh the fizz of the the carbonation. >> Wait. Yeah. Okay. >> But it's it's cherries, cherry jell-o, god waln or pecans, walnuts, one of them. Uh uh coconut shreds and then a whole can of Coke. Oh, crushed pineapple. >> Okay. >> And then on top is cream cheese and cool whip. And then a different cherry. Different kind of cherry than is in here. [music] >> Um I mean, okay. Look, it's not bad. >> It's not I can't tell what it is. It's like goo that's sweet and tastes kind of fruity, >> which historically speaking, fruity tasting sweet goo is something that I enjoy. >> I don't know if I've ever met a fruity fruity sweet goo that I didn't enjoy. >> Yeah, >> that's fine. >> This is crazy. I want more cream cheese. >> No, I don't. >> I kind of want to do a cream cheese like Hold on. Can I do something real quick? >> Yeah, go ahead. >> Thanks. I just want to see what happens if you sort of emulsify it. >> Yeah. create a sort of like looks like a Russian beet salad. >> Yeah. >> All right. Nope. Not as good. But hey, that's fine. Well, what do you give that? >> Call me crazy, Trevor. [laughter] >> I think that's a 10 out of 10. I mean, I think that's really good. >> All right. And I'll and I'll go back and retroactively I'll give them all 310, too. Why not? >> I think I think we got three. >> I'm in a giving mood. [laughter] These are three tens. >> Trevor, this is just the beginning. >> Oh, boy. >> I do have some more DMs to cook. N you cool sitting here >> like like on the bench or like >> Yeah, you don't get any cushions. >> Can I find a comfier chair to sit in? >> If Elijah Wood didn't get a comfier chair, you don't either. >> All right, fair enough. Um, pork be express. And I ain't never heard of that. And I've eaten a lot of Filipino food. After some Googling, I surmised that it was indeed Filipino. And I've eaten a lot of Filipino food, but you sort of get locked into, you know, your your adobos, your lubia shanghai, even into like your your manood, your aatas, your camote cues, all that kind of stuff. Um, I've never had Bee Cole Express. And after googling it, uh, it was invented by a chef during a cooking competition in 1970. And the Belell Express was a a like large high-powered commuter train. Uh, and her brother heard the Belell Express in the background and said, "What do we name this?" Ah, Belel Express. But it's using a lot of different ingredients that are from the Belell region, which is in the south part of Luzon Island, the biggest island in the Philippines. If you look, it's like snakes all the way down. And so it's known for a lot of chilies and aromatics. [music] Uh and then using, you know, a bunch of pork belly in there. It's just like creamy and spicy. And this this looks just so up my alley. And I'm really stoked. Um I'm going to dice up some some some ginger right here. We got some garlic there. Chilies, shallots. We're going to get this all sweating and aromatic. What are you guys um favorite Phil who are your favorite Filipino basketball players? >> Tony. >> Tony. Tony, do you play basketball? Look at that. Oh well. Can't fake Can't fake that. Can't fake that. This also gets spiked with a shrimp paste called baong. Uh that is one of the I'd call it one of the more potent ingredients. Anytime you take a sea critter and sort of like salt it and ferment it into a paste, I'm pretty much down. Kind of just want to sweat it and start working. There's kind of like a an instinct that a lot of people have to like really like brown and get a sear on every piece of meat because I think we're grow up watching Food Network and they're like, "Oh, you got to brown food or there's no flavor." And I'm like, "I don't know, man." I go to every time I go to Korean barbecue and I try and turn up the grill, they come and turn it down. I think they're on to something, you know? Just going to get all of our aromatics as I drop most of them onto the table. Okay, there we go. We're going to get that sweating around. Get a little salt in there just to get the juices working. I might just throw the pork in there ASAP, right? There's no reason this can sweat with the pork. I'm going to do it. Dumping my pork in there. We're just going to kind of cook this until the pork sweats out a little bit. Just cuz if we like add water to it immediately, it's uh it's going to get all kind of like scummy. So, we want to like let this kind of steam. Meanwhile, silling hava. Silling hava. Seling habasing habas. Never had this pepper before. We got Tony. We don't We don't have an Ecuadorian. So, we got I'm gonna try this. [music] This is really mild. That was a little bit of play acting right there. Uh uh. I'm going to rip a ton of Thai chilis in there. Guys, can we double the amount of Thai chilis? Okay, I got like five more. Trevor, you ready to sweat? >> Trevor doesn't smell bad, though. He sweats a lot, but he smells good. So, apparently this dish is made with like very like uh bicolano ingredients, uh which are like chilies and coconut milk and and aromatics and all that. So, this is like like the fun the fun new spicy dish. I feel like we're seeing worldwide a bunch of fun new spicy dishes come out in like the '7s, you know what I mean? Um I don't know if this is the best way to experience Bele Express, so I'm sorry if I'm butchering it, but I I I just really want some spicy food after adding no spice to that ceviche. Cool. Perfect. I'm happy with that that pork. It's nice and sweated cuz you do want this dish to like have a kind of nice white color palette to it. Yeah. Yeah. Loaded up the chilies. That's not a crazy amount of chili though. A lot of people when I would cook with fish sauce would would sort of be concerned with their their health in terms of what they're breathing in. I think the baong is going to be even heftier. Always taste your baong before you add it to your dish. Hell yeah. This is actually a lot milder than some baong I've had. This is spicier, too. So, we're going to add a heck of a lot of that. Really, really good. Super like deep, roasty, nutty flavor in there. And then we're just going to go into this coconut milk. Oh, sugar. A little bit of sugar just to to balance everything. Going to go into that coconut milk. Add a little bit of water. Hold on. Hold on. Oh, I didn't lift my leg to fart. I was trying to crack my head, but I want I want you all to know that. Oh, Uncle Josh. Too old, man. I need There's water there. There's water there. idiot would just [music] every morning. Where's the toothpaste? Where's the It's right where the toothpaste is. [clears throat and cough] So, we're going to go ahead and add a little bit of water. Let it sauté. We're going to top it with some of these chilies. Let it kind of sweat in there later. And then serve it up with some rice. Trevor, we got we got the most incredible potluck going on. >> Yay. Can you do it like little little John? >> That was so good. Oh my god. [laughter] One more time. One more time. That's my imitation of a Kevqua accent. Um, I've been to Quebec once and I successfully bought in French and that was maybe my crowning achievement and Madame Keith uh Merci for all the knowledge. Um, anyways, [laughter] true story. This is a dish called Bing Bing Booting Shamro. Um, it it Sorry, I'm sorry. I really have uh the Kebekqua dub of King of the Hill stuck in my head of Kebabqua Boomhower just sort of mumbling. Please pause this video to go look up that clip. Um, but uh this is a traditional It's crazy, man. This is a traditional cake that is made. I was invented during the Great Depression in Quebec, which I realize I had no idea that. I mean, I knew the Great Depression affected the world. I just I never thought of the Kebekqua in the Great Depression. And and that's that is my privilege. And now I'm paying homage by making puning share. It um during the Great Depression would have been more like a bread pudding that was topped with a mixture of like heavy cream and maple syrup. This is also a dish that is sometimes served at Sugar [music] Shacks. You guys know about Sugar Shacks? You're from the land of maple syrup? Do they make maple syrup in Maine? >> Yeah. You never been to a sugar shack? >> Every Mayor makes maple syrup. >> Not I didn't say that you made but like I assume that every mayor at least had been to a sugar shack. >> Only sugar shack I know is my bedroom. Am I right? Up top. >> He does have a neon sign that says beyond the nude on the sugar shack. We're going to add heavy cream and maple syrup together. We're just going to stir that. I can't tell if that was used to stir the shrimp paste, so I'm not going to use it for that. I fudged that up. We're just going to whisk that together. We're going to bring that to a simmer. This is actually a really cool technique, though. So, uh, now it is typically made at kind of a really stodgy cake batter, but you actually like pour this maple syrup heavy cream [music] on top of the cake batter. The cake cooks and rises through that that that sauce and then the sauce settles at the bottom. So, it's really cool. I've never made this before. This is going to be rad. Um, that guy up. We want it to boil a little bit. It's going to get nice and kind of uh kicking. [laughter] What? What did I do? Wait, wait, wait, wait. Am I creaming? Wait, hold on. Hold on. I cream the butter and sugar in here probably, right? Okay. And then this dries go. I was going to mix my dries in there, but I just mix the dries in there. >> It's baking powder and flour. Yeah. >> Well, what do you mean? Yeah, you got to mix it in a bowl. Okay. Well, I'm going to cream the butter and the sugar. If you don't cream the butter and the sugar, your cake will not be as light and fluffy because you have not beaten air in into it as much. Why? I don't like that they're whispering. >> Bang on about the sugar, though. >> Bang on about the sugar. Thanks, man. I appreciate that. I'm going to get a little bit of salt in there. A little bit of vanilla. >> You don't want to that much because actually what you're doing is you're knocking out. >> What? I'm knocking the air out of the I'm beating the air. You beat the air into the butter and you beat the air out of the eggs. All right, now we're just painting this around. This is a stodgy cake batter. Almost. It didn't even move. Um, yeah, we're thinking this is this this is just you're So, you're putting the soup on the This is crazy. All right. >> This seems awesome. >> This seems awesome. Yeah. Heck yeah, man. This is just going to bake off. I want to drop a little bit more on that bad boy. I want this to boil. So, you're kind of like getting like a steam and a bake through all this, right? Cuz it's going to Yumo. So, it's going to bake. That was just straight butter. So, it's going to bake just through. It's going to bake through the sauce. The sauce is going to like start to reduce. It's all going to settle. There's no way this can be bad. It's just all a matter of what degree of good it is. I'm [laughter] trying to find Dude, I'm so bad at finding the right things. Here we go. This is from Emerald Kang. Emerald said uh Prahook dip, [music] which I never heard of. And so I did some googling and then Lily started DM with Emerald. And so um I'm going to do a dramatic reading. Is Lily purple in this? No. Yeah. Okay. So Lily's purple. So Lily said, "Thank you." smiley face. And Emerald said, "Hi, OMG. This is so crazy. I think prohis would be the coolest to make. I recommend having it with fresh snake beans, sliced cucumbers, do it in post, fresh green cabbage and sliced radishes. Uh, my family made it makes a less spicy variety with a little bit more coconut cream. Also, IDK if many recipes specify this. Um, but to make it less stinky and add more flavor, I recommend sautéing the pro hook for a bit. This is the pro hook. [music] Um, just to get rid of the gnarly fermented scent. And it is a tremendously gnar I I've never had this dish before and I love Cambodian cuisine. I love chimera cuisine. Um I it's like really really wonderful. I've never had this. This I believe is the backbone of a lot of food in Cambodia. Anytime you take a sea critter and sort of like salt it and ferment it into a paste, I'm pretty much down. Smelling it raw, it has like not only a fermented scent to it like fish sauce, there's something uh deep in ammonia to it. So this is fermented mudfish. Um, [music] it's it's crazy. I've never smelled anything like that. I I reckon it's gonna be like tremendously delicious, especially when sauteed with all these freshness because like when you have something so funky and then something so fresh and like spicy, it really combines to be a wonderful flavor. Okay. Okay. [clears throat] Le said, "Incredible. I will take all of those notes." Thank you. [clears throat] This is a fun ingredient. I've never never had these in my life. in my lice. I've never had lice. To my knowledge, I've never had hair life, head lice. And [laughter] [gasps] >> yeah, we can cut. We don't have Anyways, uh Blaine went down to uh Long Beach. Blaine went all the way to Long Beach to get Cambodia and stuff, right? >> Yeah. >> Yeah, dude. Shout out to Blaine cuz going from Burbank to Long Beach, like it's it's brutal. As the crow flies, not that far, but in traffic that's like 3 hours. Uh uh shout out to Blaine. But Long Beach is like the biggest Cambodian population in uh California, I believe in America, actually. So, there's a bunch of like really incredible restaurants down there and a bunch of really great markets where you can get stuff like raw hook and pea eggplants, which I never had before. We're going to start sautéing this down. And then, does anybody want to smell this? It's It's just like it's a um it's a completely new scent to me. Do you guys want a new experience? >> Oh, >> Taylor. >> Taylor's nothing. >> I won't. >> Oh, wa. >> Right. >> Oh my god. >> Mudfish, you say? >> Mudish. >> I thought they were supposed to live in water. >> It's pretty good. Well, I'm uh I mean, ain't nothing to it but to do it, you know. I'm going to add a little bit of extra for for good measure. Yeah. Listen, it's called Pra Hook. We're gonna add We're gonna add the damn prohib to it. You know what I mean? I mean, I when it's Yeah, that is a hefty smell. That is an air. That is an aroma. A lot of people when I would cook with fish sauce would would sort of be concerned with their their health in terms of what they were breathing in. It's it's it's um I kind of thought What are you guys talking about? I I kind of thought that it was going to be one of those things that maybe um when it started cooking it didn't smell. >> What are you guys talking about? >> I don't know >> why I don't like how they're whispering. >> It is quite pungent. I ain't going to BS you. I ain't going to BS a BSER, but I will say the the smell really did change as this cooked down. You can feel like a lot of those volatile compounds um kind of like mellow out. It just smells like really good, really savory fish sauce right now. Uh speaking of which, hey, get a little bit of this bad boy in here. Our old our old standby three crabs. One, two, three. Just a little bit. Just a little bit of fish sauce. I mean, this is meant to be like a super super flavorful like dip and condiment. Yeah, man. And it's Dude, you know what's crazy though is you literally add the fish sauce in there and it like smells less pungent. Are you smelling coffee right now? >> Wait, can I have a coffee? I'm adding pea eggplants. This is crazy. I've never seen these before in my entire life. They look like little baby Thai eggplants that you might get in like a curry. Um, don't know if these are the baby version, if this is a completely separate plant, but these are so cool. And so you add these in here and then they kind of like uh uh pop in your mouth. Coconut cream. It's going to make it nice and thick. It's going to be really wonderful. And then a little bit of shredded macroot lime. And then palm sugar. You know how I know it's palm sugar? Cuz we got a bucket of these palm sugar nubbins. And some days a pickme up. I just eat one like candy. We're just going to let this simmer uh come up to a boil. Let everything dissolve in there. A couple Thai chilis we're going to bruise up just to get that aroma. And then we're going to rip it and dip it. You're you're back. Dab. We made you made more food. What? What's going on? >> Hello. >> Yes. [laughter] >> Um, someone please rate my Kebabqua accent. I think it's pretty good. This is our appetizer for today. >> Oh, this is our appetizer. >> Do you want to eat a whole chili? >> No. >> Me neither. >> Not at all. Not at all. [laughter] >> This is Prahawk. This is uh this is the dip that we made with that like very very intense pungent fermented fish fish paste, but we sauteed it down with that chrome with that uh beautiful kind of like curry paste uh lemongrass and then these little guys here. I really want to try this. They're called pea eggplants. >> Pea eggplants never had before. They're awesome. Hey, what's the difference between roast beef and pee eggplants? Anyone can roast beef, but nobody can pee eggplants. Thanks everyone. >> That's pretty good. >> Thanks everyone. Did you eat one? >> I ate one. It's fun. >> Wa! Pop! I wasn't expecting such a pop. >> It's supposed to be like a dip. I fear we made ours too stodgy. Someone uh come tell us this is too stodgy, but I think you kind of like rip it like that, dude. >> Okay, [laughter] that is [snorts] I think we might have made ours too concentrated. I'm going to be honest, just the little bit that I got off of eating the pea eggplants, I was like, damn, >> it's it's pungent. >> It's like really >> This is the single most pungent food I've ever eaten in my life. >> I'm literally just going to take the smallest little bite cuz I want to taste it. But like truly, I've eaten so much food today. >> No, I think we should I think we should have thinned this out. I think we fudged up. >> Wow. >> There's some snake meat in there. There's some snake meat in there. There's some snake meat in there. No, it like tastes good, but I know >> it is so concentrated. >> I'm not often one to say this. Maybe. Yeah, maybe too much flavor. Maybe I could eat like a couple bites of it before I'm like, "Wow, >> I really think we over >> Yeah, >> we over reduced it, man." >> No, it's um I'm going to bring I'm going to bring this to my Cambodian homie Mooney Noron. >> Yeah. >> Uh Mooney, I'm coming to you, buddy. Um and I'm going to see I'm going to see what he says about it and see if we we [laughter] made it anywhere close to right because I can't stress this enough. I said at the beginning of the episode, >> I'd never heard of these. I literally just Googled them and I tried my best. Yeah. >> Um, man. Okay. Well, pallet's warmed up. >> Yeah. >> Pallet's warmed up, brother. >> What are we giving that? We're also giving this a 10. >> Oh, I mean, this is easily a 10. Something with that much flavor, you can't not give a 10. >> Yeah. And And those And those little pea eggplants, >> they're plants are awesome. >> They're They pop. They pop crazy style. >> I also I I did add more prawl hawk. >> I'm going add a little bit of extra for for good measure. >> Yeah, it was supposed to be a tablespoon, a half, but probably probably half cup. >> Yeah, it's all good. >> No, I I didn't put that I didn't put that much to put a hefty amount. >> Um, be express. >> Okay. >> Uh, Filipino dish made in 1970s. Uh, taking kind of the the meat pork fatty rich cooking of Manila, combining it with the bicolano southern ingredients, all the chilies, aromatics, all that dish. Typically would have been like vegetarian, but adding all the fat in there. Yeah. Getting like a lot of that stuff. I tripled quintupled the chilies that supposed to have that we would, but this is kind of like one of the spicy Filipino dishes. nom. >> That's a delicious food. >> Do we have a lime anywhere? Like, >> oh my god, >> there was zero loft on that, >> dude. Just like a little bit of citrus on this. I don't know if that's not tradition or like a little vinegar. >> That's delicious. I >> mean, yeah. Just Yeah. Get a little squeeze on. Get a little bite. Throw >> like a little cardamom on there. M. Mhm. Dude, this is >> that's crazy. We got another 10, >> brother. This is We got another 10 on the board. >> It could be an 11. >> And this one this one's a serious 10. This one This one might be an 11. >> Honest to God 10. >> That's kind of throwing the rest of our judgment into question. >> Yeah, this is according to us as good as the Mississippi. >> Yeah. Yeah, that's the Coca-Cola [laughter] one. >> That feels That feels disingenuous. >> No. >> Oh, you eye queen. [laughter] Get it in the middle. Get it in the middle. >> Okay. This is ping shame. Ping. Oh, this is the >> kebabua. Um, say that ping sh. >> Uh, this is the the great depression kebab dish. Um, with that little like maple syrup, caramelized heavy cream. >> Mhm. >> It's it's very much like >> Oh my gosh. >> a Canadian sticky toffee pudding. >> Oh yeah. >> Like really like sticky toffee pudding. I love that idea of just like sticky caramel dense cake on top. >> That's really good. Yeah. Okay, that's another 10 for me. >> That's the problem. That really is a 10. Yeah. >> Yeah. If we are to go back and retroactively adjust our scale, we can retcon our [laughter] our scores. I think all I'm doing all I'm doing is dropping Mississippi salad a couple points. >> There's actually there's not only are these like delicious like there's a lot of like inspiration to glean from this stuff. >> And really like I've never heard of this. I've never seen this technique of baking the the cake batter with the syrup on top. >> No, it's amazing. Yeah, >> that's so fun. >> Finding new fermented shrimp and fish paste to use. >> Yeah, >> man. This is a fun time. This was Thanks for cooking all this, man. >> We did it. Look at you. You made all these things. How crazy is that? We're eating them, but you made them. >> You know, I had a lot of help from all the, you know. >> Yeah, we made them. >> You had help from pretty much everyone but me. Pretty much everyone but me helped. [laughter] >> Oh, man. This is awesome. Uh, thank you all so much for coming by. >> DM DM me what you want me to cook and whichever What should they DM you? >> Um, oh yeah, just don't. >> Okay. Well, hey, >> I mean, you can if you want. Just don't be mean. And if you DM me things to cook, it's probably not going to happen. So maybe don't waste the data. >> No, that's a good point. Well, see [snorts] you next time. >> You, yes, you are formally invited to a very Mythical holiday special on November 20th. Get your tickets now at mythical.com/live.